HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat deep pot; add oil and butter. Add onions; season with salt, pepper and 1 teaspoon thyme. Cook onions 15 to 18 minutes, stirring frequently, until tender, sweet and caramel colored. Add bay leaf and sherry (optional) to the pot and deglaze the pan drippings. Add beef stock and cover pot to boil soup to quick boil. Arrange 4 small, deep soup bowls or crocks on a cookie sheet. Place broiler on high. Once soup reaches a boil, ladle into bowls. Float toasted bread on soup and cover each bowl with mound of cheese. Sprinkle remaining thyme on cheese and place pan and soup bowls under hot broiler until cheese melts and bubbles.
Put potatoes and onion in 3-quart saucepan; pour water in, just enough to cover potatoes. Cook on medium heat until potatoes are done. Add salt. Mash potatoes by hand. Add cream of chicken soup and Velveeta. Turn fire down to low-medium. When cheese is melted, it's ready.
Cut cabbage lengthwise and cross-wise, and chopped onions to cabbage. Brown roman noodles in 1 cube oleo. Add nuts and sunflower seeds, brown well. Add to cabbage and onions.
Heat oven to 375°. In large pot, cook zucchini and onion in margarine until tender (10 minutes). Stir in seasoning. In large bowl, blend eggs and cheese. Stir in vegetable mix. Separate crescent dough and press over bottom and sides of pie dish. Pour vegetable mix evenly over crust. Bake at 375° for 20 to 25 minutes until knife inserted in center comes out clean.
Mix jello and hot water, chill until jelly like. Mix graham crackers, powdered sugar and melted butter; use as crust and topping in a 9 X 13 pan. Cream the cream cheese vanilla & sugar. Chill and whip the evaporated milk. Mix the cream cheese mixture with the jello mixture, fold in the evaporated milk. Pour on graham cracker crust, sprinkle with remaining crumbs.
Combine butter, garlic, chives, parsley, salt, rosemary and pepper; mix well. Place on waxed paper. Pat into 8-inch roll. Freeze until firm. Place each piece between 2 sheets of waxed paper or plastic wrap; pound with mallet until 1/4 inch thick. Divide butter into 8 portions. Place one portion in center of each chicken piece. Tuck in ends; roll up chicken tightly. Secure with toothpicks. Combine milk and egg. Dip chicken pieces in milk mixture. Roll in bread crumbs. Place chicken in a single layer in a shallow baking pan. Bake in a 400° oven for 35 to 40 minutes.
Brown ground beef and drain. Add garlic, tomatoes, sauce, salt, pepper, oregano and mushrooms. Cover and simmer 15 to 20 minutes. Cook lasagne noodles in boiling water about 15 minutes. Drain noodles. Layer a 9 x 13-inch casserole alternately with noodles, Mozzarella cheese, sauce, Parmesan cheese and ending on top with a layer of sauce and Parmesan cheese. Bake at 370° for 15 to 20 minutes.
Heat oven to 350°. Mix thoroughly the shortening and sugar. Gradually blend in flour. Add eggs, one at a time, mixing well after each addition. Spread half of the dough in an ungreased 9 x 13-inch pan. Cover dough with pie filling. Spoon remaining dough over pie filling (it is not necessary to cover all of the pie filling). Bake 50 minutes or until golden brown.
Coat the chicken pieces with olive oil. Lay the chicken in a casserole with tight fitting lid. Add the garlic cloves and herbs and all the remaining olive oil. Cover. Bake at 325° for 1 1/2 hrs. without removing lid. Serve with French bread.
Cook bacon until crisp; drain on paper towels and reserve drippings. Saute onion in reserved bacon drippings until tender; set aside. Combine potatoes, water, salt and pepper in a saucepan; cook over medium heat just until potato is tender. Stir in clams, milk, butter and onion; simmer 3 minutes or until well heated. Crumble bacon over each serving. Yields 2 servings.
Combine oatmeal, brown sugar, butter, whole-wheat flour and salt. Stir in 2 cups boiling water.
Meat: Boil Chicken breast till meat is fully cooked/cool/shred chicken.
Crush crackers fine. Melt butter and mix with crackers and press into 9 x 13-inch pan. Mix 1/2 gallon vanilla ice cream (softened) and milk. Add instant pudding. Pour on top of cracker mixture. Top with Cool Whip. Sprinkle with chopped nuts or crushed Ritz crackers. Put in freezer at least 2 hours before serving.
Mix pudding according to directions; combine with container of Cool Whip. Put 1 layer of graham crackers and then 1/2 of pudding mixture. Then put 1 more layer of graham crackers and remainder of pudding mixture. Then put 1 final layer of graham crackers. Open container of instant frosting. Place can in double boiler or a saucepan with some warm water. Heat until frosting melts. Pour over the mixture and refrigerate.
If you prefer dark chocolate icing, use semi-sweet chips. If you prefer mild chocolate icing, use milk chocolate chips.
Open the bacon package at one end and cut crosswise the package so that you have small pieces of bacon (about 1 to 1 1/2 cups), depending on how much gravy you want to make. Brown bacon pieces in skillet. When browned, dip the pieces out, leaving the drippings; set aside.
Brown hamburger and sausage. Combine all ingredients. Turn into casserole and bake at 300° for 1 hour or until potatoes are done.
Melt margarine. Add cocoa and eggs. Add flour, sugar and pecans. Mix well. Grease and flour a 1 x 13 x 2-inch pan. Spread mixture in pan and bake at 350° for 30 to 35 minutes. Cake is done when sides pull away from pan. Remove and while hot, pour 1 small bag of miniature marshmallows over top, then put pan back in oven until marshmallows are soft. Remove and spread with topping.
Reserve syrup from strawberries. Blend gelatin, sugar and salt in double boiler. Stir in reserved syrup and eggs. Place over boiling water and cook 5 minutes, stirring occasionally. Remove from heat. Stir in vanilla, lemon peel, juice and food coloring. Beat cream cheese until fluffy and add gelatin mixture to cheese gradually, beating after each addition until smoothly blended. Whip heavy cream until soft peaks form. Fold into cheese mixture. Fold in drained pineapple and strawberries. Pour mixture over crust in a 9-inch spring-form pan. Place in refrigerator to chill overnight. Garnish as desired.
Cut meat in chunks and place in Dutch oven. Combine remaining ingredients on top of meat. Heat until boiling. Simmer in oven at 250° for 6 hours. Pick apart meat with a fork. Makes 30 "tangy" sandwiches.
Spread beans on large platter. Mix sour cream, mayonnaise and seasoning. Spread on beans. Top with cheese, tomatoes and black olives. Serve with tortilla chips.
Mix together butter, powdered sugar, Cool Whip, vanilla butter nut flavoring, and candy bars. Pinch 1/2 of angel food cake into bite size pieces in a bowl or pan with a lid. Then pour 1/2 of the Cool Whip mixture over it and 1/2 of the candy. Repeat the order: 1/2 of the cake, Cool Whip mixture, and candy on top.
Grease an 8 x 13-inch baking pan. Sprinkle rice over bottom. Heat the 2 cans of soup with the milk, stirring until blended. Pour over rice. Put chicken over rice and sprinkle with onion soup mix. Seal pan with foil. Bake in a slow oven (325°) for at least 2 hours.
Combine first 6 ingredients; set aside. Combine sugar and eggs in a large bowl and beat at high speed with mixer until light and fluffy. Add oil, vanilla and pumpkin until blended. Gradually add flour mixture until blended. Add flour mixture, beating at low speed. Pour batter into 9-inch tube pan. Bake at 350° for 1 hour. Cool in pan 10 minutes. Remove from pan and let cool. Frost with Cream Cheese Frosting.
Mix ingredients and beat 2 minutes. Pour into greased Bundt pan. Bake at 350° for 1 hour.
Butter pie plate. Fill with apples; sprinkle on cinnamon, nutmeg and sugar.
Heat oil and brown pork chops. Pour off fat and set aside. Add soup and water to pan. bring to a boil and return chops to pan. Reduce heat to low. Cover and cook until chops are no longer pink.
Mix together vinegar, Worcestershire sauce, salt, red pepper, paprika, chili powder, catsup and water. Pour over ribs and sliced onion in Dutch oven. Cook for 2 hours over low heat.
Wash squash and trim off ends. Cook squash and onion in boiling salted water until tender. Drain and mash. Drain again. Combine squash, sour cream, salt, pepper and basil. Pour into a greased 2-quart casserole. Combine bread crumbs, cheese, margarine and paprika. Sprinkle over squash mixture. Top with bacon. Bake at 300° for 30 minutes. Yield: 6 to 8 servings.
Mix jello, sugar and cornstarch, then add water and cook until thick. Remove from heat and add strawberries. Pour into baked pie shell. Cool in refrigerator. Put Cool Whip on top. Very good.
Put all ingredients in a double boiler and melt (stirring often). Spoon into bonbon cups.
Let cream cheese soften outside fridge for about 20 minutes. Mix together all ingredients until well blended and form into a ball (or 2 small balls). Refrigerate until ready to serve.
Boil hen until tender in water seasoned with onion, celery, salt and pepper. Cut chicken into bite size pieces and reserve all stock. Chop onion and bell pepper; combine soups and grated cheese. Just before putting casserole together, soak the frozen tortillas in boiling chicken stock until wilted. Start layering casserole in 9 x 12-inch baking dish in following order: tortillas, chicken, onion, bell pepper, soup mixture and cheese. Repeat the layers, being sure the tortillas are oozing with the stock. Cover the casserole with the Ro-Tel tomatoes and all the juice. Juice in the casserole should be about half the depth of the dish, if not, add a little more stock. Make at least 1 day ahead, so that the juices will blend. Bake uncovered at 375° for 30 minutes. Serves 8 to 10.
Beat butter and cream cheese on medium speed 2 minutes, until creamy. Add sugar gradually, beating on medium 5 to 7 minutes. Add eggs, one at a time; beat until yellow just disappears. Gradually add flour and mix on low speed until blended after each addition. Stir in flavorings, nuts and butterscotch morsels. Spoon into greased and floured 12-cup tube pan. Bake at 325° for 1 hour. Cool 10 minutes. Remove and let cool completely.
Cook rice. Combine broccoli, soup, milk, butter and dry onion mix. Mix into a large skillet; bring to boil over medium heat. Lower heat, cover and simmer 10 minutes. Stir in rice; heat jar of cheese. Pour into mixture. Pour into greased 2 quart baking dish. Sprinkle cracker crumbs over top. Sprinkle shredded cheese over top. Bake at 350° for 30 minutes.
Preheat over to 350°. Brown hamburger meat, drain and add sauce and let simmer. Mix egg with ricotta cheese and set aside. Cook noodles in water and a little oil until tender. Spray bottom of pan with oil and sprinkle with salt. Layer as follows: noodles, most of sauce, noodles, ricotta cheese, noodles, rest of sauce and mozzarella cheese. Bake about 40 minutes in 9 x 13 glass dish.
Mix together nuts and raisins and coat with some of the flour. Mix all other ingredients together, then add nuts and raisins and mix. Bake in a tube pan at 300° for 1 1/2 hours.
Mix all juices with mint and sugar. Stir well to dissolve. Add sodas, sherbet and berries. Chill well. Serves approximately 45 (6 ounce) glasses or about 2 gallons.
In saucepan, cook carrots, covered in small amount of lightly salted water, until just tender (15 minutes). Add green pepper; cover and cook 3 minutes more. Drain. Drain the pineapple, reserving juice. Add water to make 1/3 cup of liquid. In saucepan, combine sugar, cornstarch and salt. Stir in pineapple liquid, vinegar and soy sauce. Cook and stir until bubbly. Stir in vegetables and pineapple. Heat through. Makes 6 servings.
Mix first 5 ingredients together. Place in buttered 9 x 9-inch casserole. Combine bread crumbs and butter and spread over broccoli mixture. Bake at 350° for 30 minutes.
Melt margarine and add onions and broccoli. Simmer for 5 minutes, then add cheese and stir until melted. Add mushrooms and almonds; stir until heated. Serve with crackers or chips.
Blend the graham cracker crumbs, 1/2 cup sugar and melted butter well. Pat firmly on bottom of 9 x 13-inch pan. Beat together the cream cheese, eggs, vanilla and 2 cups sugar while preparing crust. Put on crust. Bake at 375° for 20 to 25 minutes. Cool.
Remove bone and skin from chicken and chop. Arrange in a greased 2 to 2 1/2-quart casserole. Make thin gravy with broth, flour and chicken fat. Pour 3/4 of gravy over chicken. Make dressing with dry bread, salt, melted oleo, sage, chopped onion and cream combined. Arrange dressing over chicken and gravy, then pour remainder of gravy over dressing. Bake at 350° for 35 minutes.
Cream margarine and Imperial granulated sugar thoroughly. Add eggs, one at a time, beating well after each addition. Stir in vanilla wafer crumbs, coconut, pecans, cherries and vanilla flavoring. Put in well-greased and floured 9-inch angel food cake pan or Bundt pan. Bake 2 hours at 275° or until done. Let cake cool thoroughly in pan (at least 6 hours) before removing from pan.
Drain pineapple. Mix cake mix, egg yolks, butter and flavoring. Press into a 9 x 13-inch pan. Beat egg whites until stiff; gradually beat in sugar. Fold in coconut and pineapple. Pour over cake mixture. Bake at 325° for 30 minutes. Cool thoroughly. Cut into finger strips.
Brown hamburger and seasoning. Mix potatoes, peas and carrots in bottom of a 9 x 15-inch pan. Add hamburger and cover with cheese sauce. Bake at 375° for 45 to 60 minutes or until potatoes are done.
Cook cabbage until done. Drain. Saute onion in margarine; add cheese and stir until melted. Add soup. Put 3/4 cup stuffing mix in dish. Add cabbage. Pour cheese mixture over cabbage and top with remaining stuffing. Bake at 350° for 20 minutes.
Combine flour, cheese, garlic & oil in food processor. Whirl until mixture is consistency of corn meal, with machine running slowly add water until mixture forms into a ball.
Slice tomatoes and onions thin, then let stand overnight. Drain next morning. Mix vinegar, sugar, salt and spices. Add tomatoes and onions; bring to boil. Put in jars and seal.
Bring margarine, cocoa, sugar and milk to a boil and boil for 1 minute. Mix in the remaining ingredients, constantly stirring. Spoon onto wax paper. Let stand 10 minutes.
Combine first 5 ingredients in a 3-quart baking dish. Add chicken wings and toss to coat; cover and refrigerate 1 hour. Uncover dish and bake at 350° for 45 to 60 minutes or until done. Serves 8.
Skin tomatoes and cut into quarters. Slice peppers into strips. Slice onion into thin rings. Arrange vegetables into neat sections in a large Pyrex bowl. Combine remaining ingredients in a saucepan and boil furiously for one minute. Pour over vegetables. Cool slightly and refrigerate. Just before serving, sliced cucumbers can be added.
Beat eggs, sugar and oleo. Add lemon juice and dry ingredients. Roll out dough as for very, very thin pie crust. Strips should be 2 1/2-inches wide, any length. Cut crosswise, sort of like a diamond shape. Fry in hot oil. Turn quickly, as these cook fast. Remove and sprinkle with sugar.
Heat oil in skillet. Add chicken and cook until browned. Remove chicken. Add soup, water, paprika and pepper. Stir; heat to a boil. Stir in rice and broccoli. Top with chicken. Cook on low heat 5 minutes or until chicken is fully cooked.
Grease bottom of pan with shortening. Put a layer of onion, bell pepper, tomatoes and celery. Brown chicken on both sides. Place chicken on top of vegetables. Bring 1 cup of rice and water to boiling. Pour over top of chicken. Add chicken gumbo soup. Add salt, pepper and garlic salt as desired. Add a little of the onion soup mix. Bake about 40 to 45 minutes.
Saute onions and lamb in olive oil. Add tomato sauce, water, bouillon, oregano, marjoram, pepper, bay leaf and garlic. Simmer, covered, for 45 minutes. Add green pepper and eggplant. Cover and simmer 30 minutes or until vegetables are tender. Add tomato wedges and olives; simmer 5 minutes. Ladle into bowls and garnish with sour cream and sprinkle with paprika.
Gradually stir milk and egg into pudding into pan. Add rice and raisins. Stir over medium heat until boiling. Cool 5 minutes. Sprinkle with cinnamon and nutmeg.
Bring to a boil sugar, cocoa, butter and milk; cook for 1 minute. Mix in peanut butter. Mix in a separate bowl the oatmeal and vanilla. Pour heated mixture over oatmeal mixture. Drop by rounded teaspoonful onto wax paper. Let sit for 30 minutes. Can be refrigerated.
De-joint chicken wings, discarding bony tips. Place meatier parts in shallow baking pan. Combine soy sauce, brown sugar, mustard and water and heat it until sugar and butter dissolve. Pour over chicken and bake at 375 degrees for 20-25 minutes. This is also very good over chicken breasts and works very well in the crockpot.
Mix carrots, green pepper and onion in a bowl. Mix remaining ingredients in a pan. Heat to dissolve sugar, then cool. Pour marinade over the vegetables.
Combine eggs, salt and sugar. Add milk and cook in double boiler until mixture coats the spoon. Add vanilla and chill.
Heat oven to 350°. In frypan, cook onion in butter or margarine 10 minutes. Add chili, corn and tomatoes. Mix well until blended. Pour into 12 x 8-inch baking dish. Prepare corn muffin dough according to package directions. Stir cheese into dough. Spoon dough around edge of baking dish. Bake at 350° for 30 minutes.
Drain the shells, prepared as directed. (Note: Adding 1 tablespoon oil to water when preparing shells will help prevent sticking.) Add 1 onion, grated, to mashed potatoes (your favorite recipe). Gently fill shells with mashed potato mixture. Cook 5 onions, diced, in a medium skillet over medium-high heat until they begin to brown. Melt 3 tablespoons margarine in large skillet over medium heat. Carefully place stuffed shells in skillet and cook over medium heat until brown on bottoms. Serve with browned onions.
Combine all ingredients in one bowl. Pour into greased 10-inch tube pan. Bake at 350° for 1 hour or until springs back. Cool on plate and serve.
Cut chicken or rabbit into pieces. Brown in olive oil in heavy-duty Dutch oven. Add garlic, either crushed or whole, peppers, olives (drained), oregano (1 teaspoon or to taste) and rosemary (2 pinches). Turn down to simmer. Cover and cook for 30 to 45 minutes, stirring occasionally, until chicken appears dark and ready to fall apart.
Saute onion in olive oil slightly. Add cabbage and cook for a few minutes. Add flour and mix well. Add wine and beef stock. Bring to a boil (boiling gets rid of the alcohol in the wine, but leaves a terrific flavor). While simmering, add spices. Salt and pepper to taste. After soup is ready, add kielbasa and cook 15 minutes longer.
Brown meat; season. Peel and slice potatoes thin. In a casserole, put a layer of beef, then layer of potatoes. Sprinkle onions and cheese; repeat layers. Pour soup over all. Bake at 400° (high) until potatoes are done.
Core cabbage and steam until pliable, about 5 minutes. Roll mixture in cabbage leaves. Cover with spaghetti sauce diluted with water. Bake at 300° for 1 1/2 to 2 hours.
Mix sugar, flour, eggs and butter. Add buttermilk; mix real good. Fold in vanilla, lemon extract and coconut. Pour in 9-inch pie shell. Bake at 425° for 10 minutes. Reduce temperature to 350° and continue baking 35 minutes. Do not open oven until time is completely up.
Mince the pepper, onion and celery (I use food processor). Combine all ingredients in a large bowl and mix thoroughly. Place in casserole and bake in a 400° oven for 35 minutes. Do not cover. Serve with rice or angel hair pasta.
Mix all ingredients together. Pour into pie crust. Top with pie crust. Prick top with fork. Bake at 400° for 30 to 45 minutes, until crust is brown. Let stand 3 minutes before cutting. Serves 4 to 6.
In a 9 x 9-inch cake pan, mix all dry ingredients. Do not grease pan. Make 3 little pockets in the mix. Place vinegar, oil and vanilla in each pocket. Pour water over everything and mix. Bake at 350° for 30 minutes.
In a small bowl combine salad dressing, mustard and pepper. Brush mixture on both sides of chops. In a skillet, cook chops on medium for 20 minutes. Turn chops and add onion rings. Cook for 5 to 10 minutes.
Beat eggs until light. Add sugar, gradually beating until mixture thickens. Add remaining ingredients except for candy bars and mix thoroughly. Stir in candy and place in ice cream freezer to freeze. (You may need to add additional milk to fill line of ice cream freezer.)
Whisk together the first five ingredients. Pour over crackers, stirring to coat. Place on baking sheets and bake at 375° for 15 to 20 minutes. Makes 11 to 12 cups.
Chop onion and saute in butter. Remove onion from butter, grate cheese and combine with beans and soup in casserole dish. Top with buttered cracker crumbs. Bake at 350° until bubbly around edges, about 1/2 hour.
Cut sausage into small pieces and brown; remove from pan. Brown chicken. Return sausage to pan. Add remaining ingredients. Cook over medium heat until rice is done, 30 to 45 minutes.
Dissolve orange Jell-O with the instant pudding in boiling water. Set jello, but not hard. Mix in the drained mandarin oranges. Fold in Cool Whip. Pour in mold and place in refrigerator until ready to serve. Can be used as a salad or dessert.
Dissolve jello in boiling water and sugar. Let cool. Add other ingredients and congeal.
Saute celery, onion and parsley in the margarine until tender. Mix all together with enough broth to make nice soft texture. Bake dressing about one hour at 350°. Season chicken as desired and bake one hour or until completely done.
Mix all together and refrigerate. I often replace some of mayonnaise and sour cream with plain yogurt. This is also good on baked potatoes.
Pour boiling water over tea bags. Cover and steep 5 minutes. Remove tea bags, squeezing them gently. Stir in sugar and lemonade concentrate. Set tea aside to cool. Stir in ginger ale just before serving. Serve over ice.
Combine first 3 ingredients and press in bottom of a 9 x 13-inch pan. Bake at 350° for 10 minutes. Let cool completely. Dissolve strawberry Jell-O in 2 cups boiling water and add strawberries. Set this mixture in refrigerator until it is thick. (Allow at least 3 hours for this.) Combine cream cheese, sugar and Cool Whip. Spread on top of pretzels. Add strawberry mixture. Refrigerate until serving.
Brown hamburger. Combine with one onion, garlic, enchilada sauce, tomato sauce, chili powder, salt, pepper, and chili beans. Simmer for 2 hours. Assemble on a plate by layers. Fritos, sauce, lettuce, grated cheese, chopped onions, and dried tomatoes. Top with sour cream and avocado slice if desired. Makes 10-12 servings.
In a large saute pan, add mixed greens, olive oil and garlic. Cook until slightly wilted and serve. Serves 2.
Beat egg whites, cream of tartar, salt and vanilla until stiff. Add sugar gradually and continue beating until it forms stiff peaks. Fold in chips and nuts. Drop by teaspoons onto well-greased paper bag (reversed) that has been placed on cookie sheet. Bake 20 to 23 minutes at 300°.
* To roast bell pepper, halve, core and seed them. Flatten with your hand and place, skin side up, on foil on a baking sheet. Broil about 3-inches from the heat until skins blacken and are charred. Remove to a paper bag and close up for 15 minutes to steam. Rub off the charred skin.
Bring chicken, celery, onions, salt and pepper to boil in 1 quart water. Reduce heat; simmer until breasts are tender. Strain broth and let it cool. When breasts are cool, skin	and chop into	round slices. Wash and slice mushrooms horizontally into round slices. Saute in butter and add grated onion and lemon juice.
Mix first four ingredients in a 2-quart microwave-safe casserole. Cook in microwave oven for 20 minutes, stirring every 5 minutes. Candy thermometer should read 260°; if not, cook one or two minutes longer.
Mix all ingredients, except rhubarb, and let stand while preparing the crust. Pour mixture over rhubarb in shell. Bake 45 minutes at 375° or until done.
Cream the cream cheese. Add salad dressing and pineapple and cream together. Add nuts. Spread on slices of whole wheat bread or bread of choice.
Open chilies up and clean out seeds and seams. Lay out chilies flat in bottom of a 9-inch Pyrex pie plate (like a pie crust). Put cheese over chilies up to the rim. Mix beaten eggs and other ingredients. Slowly spoon eggs over cheese. Bake in a preheated 275° oven for 45 minutes.