HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain clams; reserve 1 cup liquid. Fry bacon in skillet until almost crisp. Add onion and celery. Saute until tender; drain. Combine bacon mixture, potatoes, clam liquid, salt, pepper and thyme in large saucepan. Simmer 10 minutes. Add milk and clams. Heat thoroughly. Do not boil. Top each serving with 1 teaspoon butter. Makes 6 servings.
Stew chicken, salt, pick off bones and set aside (save broth). Melt margarine and stir into dressing. In pan, put half of broth, dressing and half of chicken on dressing. Put mushroom soup (undiluted) on chicken. Then put another layer of broth and dressing, then chicken, then chicken mushroom soup on top of chicken (undiluted). Put 3 tablespoons dressing on top. Bake 1 hour at 350°.
Place all ingredients, except lettuce leaves, in a bowl and toss. Refrigerate until serving time. On individual salad plates, place a lettuce leaf and then fill with a portion of the salad; or serve in large bowl (no lettuce leaves needed). Cabbage adds a crispy texture to the fruits in this simply prepared salad. Serves 6.
Wash beets and trim tops leaving 1/4-inch of tops. Do not break the skin. Boil until tender, peel beets and pour off juice. Do not reuse. In large pot mix vinegar, water, sugar and pickling spices. When sugar is dissolved, add beets and bring to a boil. Put beets in clean jars. Bring juice to a boil and fill jars. Seal while hot.
Cook bacon in skillet (large) until crisp; remove bacon, reserving drippings in skillet. Crumble bacon; set aside. Add remaining ingredients in skillet; cook over medium heat, uncovered, for 15 minutes, stirring occasionally. Stir in bacon.
Cream shortening and sugar. Add egg and remaining ingredients. Drop by teaspoonfuls onto a greased cookie sheet. Wet bottom of glass and flatten cookies. Bake at 350° for 10 or 15 minutes or less.
Combine cucumbers, onions and peppers. Cover with water and 1/3 cup salt; put several trays of ice cubes on top. Let stand 3 hours. Drain and add vinegar to cover cucumbers. Add rest of ingredients; bring to boiling point. Put in jars and seal.
Combine flour, sugar and salt in heavy saucepan. Beat egg yolks; combine egg yolks and milk, mixing well. Stir into dry ingredients; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in vanilla. Layer 1/3 of wafers in 3-quart baking dish. Slice bananas and layer over wafers. Pour 1/3 of custard over bananas. Repeat layers twice.
Saute onion and green pepper in oil. Add ground beef. Cook until browned. Add tomatoes, rice and chili powder. Bake at 350° for 1 hour, covered, in casserole and 15 minutes, uncovered.
Heat oven to 400°. Grease a 9-inch square baking pan. Mix together first 5 ingredients. Set aside. Combine milk, sour cream, vegetable oil, egg, chilies, cheese and corn. Stir into dry ingredients. Spoon into prepared pan and bake 30 minutes. Serve warm. Serves 6.
Mix eggs with sugar and salt. Add milk and vanilla. Serve cold in tall glasses with nutmeg sprinkled on top.
In a small bowl, combine all ingredients. Cover. Refrigerate for several hours. Serve with vegetable dippers. Makes 2 cups.
Cream the shortening, eggs, flour, soda, sugar, salt, then mashed bananas and chopped nuts. Grease loaf pan. Bake at 350° for 70 to 80 minutes.
Peel apples, then slice. Put apples and water in pan and cook about 15 minutes or until tender. Use a potato masher to mash apples. Add sugar--about 1 1/2 c., to your own taste. Add cinnamon; heat for 5 minutes.
Roll the first 6 ingredients into small balls. Combine the chocolate and paraffin together in a double boiler. Dip balls into the chocolate mixture and put chocolate balls on wax paper until hardened.
Cream shortening, margarine and sugar. Mix until well blended. Beat in eggs; add flour with all dry ingredients alternately with milk. Add vanilla.
Mix and stir over low heat. Slowly continue to stir until it kneads like dough. The salt base allows mixture to crumble when dry, not gummy. Store in 20-ounce canister.
Combine egg whites, sugar, water and corn syrup in top of a double boiler, beating with rotary eggbeater until thoroughly mixed. Place over rapidly boiling water; beat constantly with rotary eggbeater and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water. Add vanilla; beat until thick enough to spread. Makes enough frosting to cover tops and sides of two 9-inch layers or 2 dozen cupcakes.
Have all cheese at room temperature. Mix with remaining ingredients. Mix well and roll into balls, then roll in chopped pecans. Refrigerate.
Put dates and raisins in a bowl with hot water; let set 5 minutes. Add remaining ingredients. Mix together and bake in a 350° oven for 35 to 40 minutes. Makes 2 small loaves. Delicious.
Mix turkey, Egg Beaters, crumbs, milk (1 cup skimmed), Parmesan cheese, onion, salt and oregano. Shape into loaf and place in a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 to 1 1/4 hours or until no pink remains; drain. Spoon pizza sauce over loaf and top with Mozzarella cheese slices. Return to oven for 10 minutes or until cheese is melted. Yield: 8 to 10 servings.
Preheat oven to 400°. Melt oleo in 9 x 13-inch pan. Mix in crushed pretzels. Spread evenly in pan. Bake 10 minutes. Cool.
Blend the first 3 ingredients together. Spread into a 9 x 13-inch buttered dish. Bake at 350° for 15 minutes or until golden brown. Let cool.
Mix the sugar, milk and corn syrup in heavy 2-quart saucepan. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over top). Boil and stir another 2 minutes more. Take off heat. Stir in the chocolate chips until completely melted. Cool about 15 minutes. Stir in the pecans and marshmallows. Drop by 2 teaspoons onto wax paper. Chill until firm or put in a buttered pan and cut into pieces.
In a skillet, brown pecans and coconut in butter; set aside. Blend cream cheese and condensed milk together. Add all of the Cool Whip. Divide into pie crusts. Top with the coconut-pecan mixture, then drizzle the caramel topping over the top. Keep refrigerated.
Using a round pizza pan or a cookie sheet, lay crescent rolls out in pan and press edges together to form crust. Brown sausage and cook bacon. Crumble both on crust. Beat eggs; add salt and pepper to eggs to taste. Pour over meat and crust. Top with cheese. Bake at 350° until eggs are cooked in the middle.
Cook and drain spaghetti. Stir butter into spaghetti. Stir in Parmesan cheese and eggs. Form mixture into a crust in a buttered 8-inch pie plate. Spread cottage cheese over bottom of crust. In skillet, cook ground beef, onion and green pepper until vegetables are tender and meat brown. Stir in undrained tomatoes, paste, sugar, oregano and garlic salt. Heat through. Turn into crust. Bake uncovered at 350° for 20 minutes. Sprinkle on cheese. Bake 5 minutes longer until cheese melts.
Cake Mix: Mix and bake according to directions. Bake in 2 layers. Let cool and split each layer, making 4 layers.
Cook chicken in water to cover with carrot, onion, celery seed and bay leaf. Reserve broth and cut chicken into bite-sized pieces. Sprinkle with lemon juice and curry powder. Bring 2 cups chicken broth to boil. Add rice and cook 20 minutes.
Heat oven to 350° and grease a 9 x 13 pan. Combine cake mix and butter until crumbly. Reserve 1 1/4 cups crumbs for topping. To remaining crumbs, add milk and eggs; beat 2 minutes on high. Pour into prepared pan. Spread berries on top. Sprinkle with crumbs. Bake at 350° for 35 to 45 minutes.
Combine pudding mix and 1 cup fruit juice. Microwave, uncovered, for 3 to 4 minutes, stirring every minute. Add pineapple and oranges. Refrigerate at least 1 hour. Add bananas when ready to serve. Decorate with maraschino cherries.
Blend together broth and cornstarch. Stir into zucchini and tomato mixture. Pour over meatballs. Continue baking 10 to 20 minutes longer. Serve over cooked rice or noodles.
Mix gelatin, sugar and salt in top of double boiler. Add eggs and beat. Stir in undiluted lemonade and water. Cook this custard until it coats a spoon (about 5 minutes). Cool.
Cook minced onions and peppercorns in butter or margarine over medium heat, stirring frequently, until onions are light brown. Sprinkle onions with flour. Cook 1 minute, stirring constantly. Add beef broth, water and bay leaf. Bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Discard bay leaf. Put soup in ovenproof soup tureen or large casserole. Place toast slices on top. Sprinkle with cheese. Place under broiler or in a 400° oven until cheese melts. Makes 6 to 8 servings.
Preheat oven to very hot, about 500°. Place bones in a single layer in a roasting pan. Break carrots and celery into large pieces; sprinkle among the bones, ditto with the onions. Roast for 30 to 45 minutes, until meat, bones and vegetables begin to brown, even turn a little. Dump these into a deep stock pot. Pour about a half inch of water into the roasting pan; dissolve any bits which have stuck to the bottom of the pan. Pour over bones. Add more water to several inches above bones. Bring to a boil; stir in tomato paste. Add parsley, thyme, peppercorns and garlic. Cook, barely simmering, for several hours, adding more hot water as necessary. Strain and boil slowly until reduced and flavor is intensified. Allow to cool; skim any fat from the top. Refrigerate, tightly covered, or freeze. Makes about 2 quarts.
Combine sugar, syrup, water and peanuts in a heavy pan. Bring to a rapid, rolling boil. Boil until a drop of water crystallizes or approximately 5 to 7 minutes, until golden brown. Add butter, vanilla and soda. (This will foam up.) Stir mixture then pour onto a buttered cookie sheet. Then break into pieces when cooled.
Arrange broccoli and cauliflower in 9 x 13-inch greased pan. Saute onion and margarine. Add cheese, soup and mushrooms. Simmer until cheese melts. Pour sauce over vegetables. Sprinkle with almonds and bread crumbs. Bake covered at 325° for 35 minutes.
Mix pumpkin and dry ingredients thoroughly. Add eggs and milk. Pour into 9-inch pie pan with unbaked crust. Bake in 425° oven for 45 minutes. Makes 1 (9-inch) pie.
Cream the margarine and sugar in a mixing bowl. Add eggs, sour cream and vanilla. Mix. Combine flour, baking powder, soda and salt. Add to creamed mixture. Beat until combined. Pour half of the mixture into greased 13 x 9 x 2-inch baking pan. Sprinkle with half of the topping mix. Add remaining batter and topping. Bake at 325° for 40 minutes or until done.
Mix beans, seasoning mix and salsa together. Put in a large pan. This is the bottom layer. Top with sour cream, then avocado dip, then layer cheese and tomato on top. Let set in refrigerator for about 1 hour before serving. Serve with chips.
Mix dressing mix and sour cream together. Then use to dip chips, vegetables, etc.
Roast rabbits until fork-tender in a low, uncovered, pan in a slow 325° oven, seasoning only by brushing with melted butter.
Cream shortening. Add sugar slowly while creaming mix. Sift flour, baking powder and salt. Combine milk and almond extract. Add flour and milk alternately to creamed mixture. Beat egg whites until stiff, but not dry. Fold in. Pour into 10-inch square shallow cake pan. Bake in moderate oven at 375° for 30 minutes. Cool. Frost as desired. Cut into squares.
Cook noodles in boiling salted water until tender. Drain off water, add ham, cheese, green pepper and cream of mushroom soup. Mix just enough to blend. Put in greased casserole dish and bake at 350° for 25 minutes.
After meat is browned, add onions and peppers. Add a little water and simmer a few minutes; add rest of the ingredients and simmer until hot. Serves about 40 people.
Saute first four ingredients just until tender, not brown. Add all but last 2 ingredients. Simmer for 15 minutes. Place chicken and potatoes in a roaster. Pour sauce over. Bake, uncovered, at 400° for 40 to 50 minutes or until done.
Mix eggs, sugar and oil together. Add flour, vanilla and nuts. Bake at 350° for 40 to 45 minutes in an oblong pan.
Pour boiling water over shortening. Stir well. Sift in dry ingredients and stir until nothing sticks to bowl. May be chilled in a large ball or divided into smaller ones. Wrap in foil before chilling. Keeps well in refrigerator. Roll to desired size for pie.
Mix all ingredients together (except parsley flakes). Bake in greased loaf pan at 350° for 30 minutes. Use parsley to garnish top of casserole. Serves 2 "oink-oinks" or 3 normals.
Cook potatoes, onions and ground beef in skillet on medium heat until redness is gone from meat, stirring constantly, so potatoes and onions won't scorch. Add small amount of water, 1/2 cup. Season to taste.
Toast nuts at 325° for 15 minutes. Beat egg whites until stiff. Fold in sugar and salt. Slowly fold nuts into mixture and mix until coated.
In a Dutch oven cook ground beef and onion until meat is browned and onion is tender. Drain. Add the next 8 ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Remove the bay leaf. Serve over spaghetti. Yield: 4 to 6 servings (about 1 quart).
Boil until sugar is dissolved. Cool, then pour over vegetable mixture and refrigerate overnight.
Place chilies under broiler after washing; make a small slit in each pepper. Blister on all sides. Place in plastic bag for 15 minutes. Put in cold water; peel and seed. Cut Monterey cheese in strips and stuff chilies. Put in casserole dish; sprinkle with Cheddar. Beat egg, salt, milk and flour until smooth. Pour over and bake 35 to 45 minutes, until knife blade comes out clean.
Soften cream cheese to room temperature. Mix all ingredients together. Shape into round or square shape on waxed paper. Refrigerate for 3 to 4 hours. Place on serving dish and remove waxed paper. Serve with crackers.
Boil potatoes. Cool and slice with skin on. Cut green onions and blend 2 vegetables with Ranch dressing. Top with Bac*Os and a little black pepper.
Drain oil from artichoke hearts. Reserve hearts. Put oil into frying pan. Heat. Chop scallions and fry in oil until limp. Drain oil, reserve scallions.
Cook macaroni. Drain. Combine tuna, soup and milk. Fold in macaroni. Bake in 9 x 12 dish at 350° until mixture is bubbly. Sprinkle with cheese and brown. May substitute noodles for macaroni.
In 3 quart saucepan, saute onion in butter until tender. Stir in flour, salt and nutmeg until smooth. Gradually whisk in milk and water. Add cheese; cook and stir over medium heat until melted. Add spinach; cover and simmer for 4 to 5 minutes or until heated through. Serve with oyster crackers if desired. Yield: 5 to 6 servings.
Brown hamburger and onion. Drain. Place in 9 x 13-inch pan. Top with soup. Add Tater Tots. Freeze.
Remove and discard the neck, giblets and any excess fat from the chicken. Rinse chicken well inside and out with cold water. Lightly brush or spray chicken with vegetable oil, then season inside and out with the rub mixture. Open the can of beer and pour out half. Set the half full can of beer on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Grill over indirect medium heat 1 1/4 to 1 1/2 hours or until the chicken juices run clear and the internal temperature reaches 170° in the breast and 180° in the thickest part of the thigh. Wearing barbecue mitts, carefully remove the chicken and beer can from the grill. Be careful not to spill the beer since it will be hot. Let the chicken set for about 10 minutes before lifting it from the can. Discard beer. Cut chicken into serving pieces. Serve warm. Makes 4 to 6 servings.
Cook the squash and onion in boiling water for 5 minutes; drain. Combine the soup, sour cream and carrot. Fold in the squash and onion. Combine the stuffing mix and melted butter or margarine. Spread half of stuffing mixture in a 9 x 3-inch baking pan. Spoon vegetable mixture on top of stuffing. Sprinkle remaining crumbs over top. Bake at 350° for 30 minutes. Cut with spatula. Serves 10. Travels well. Equally good at room temperature.
In large bowl, put flour, corn meal, baking powder and salt in bowl; set aside. Beat shortening, sugar and eggs; beat well. Add the milk, then the flour mixture. Drop a spoonful of batter onto the frying pan with a large spoon. Brown the cakes on both sides by turning them with the spatula.
Preheat oven to 350°. Grease and lightly flour two 8-inch layer pans. Cream butter and sugar until fluffy. Beat in eggs, one at a time. Add vanilla. Sift flour, cocoa, baking powder, baking soda and salt. Add to creamed mixture alternating with water. Stir in sauerkraut. Bake in preheated pans at 350° for about 30 minutes or until cake tests done. Frost with your favorite icing.
Preheat oven to 350°. In 2-quart ungreased casserole dish with a tight fitting lid, mix rice, salt and pepper. Dot with butter. Pour boiling water over rice. Stir to melt butter. Bake, covered, 45 minutes (do not lift lid). Add green onions. Mix lightly. To serve, fluff up rice lightly with fork. Serves 6.
Brown beef, then add remaining ingredients. Bring to a boil and simmer until done. Serves 6.
Mix all ingredients together. Cover and refrigerate at least a few hours before serving. Best served with Fritos Scoops.
Brown the first 3 ingredients and drain. Stir in the remaining ingredients except cheeses. Take off heat before adding cheeses. Stir until melted and well mixed. Serve with crackers.
Cut and brown bacon with onion and ground beef. Pour in casserole dish and bake at 375° for 30 minutes.
Pour melted shortening over brown sugar and add remaining ingredients. Bake at 350° for 25 to 30 minutes in a 17 x 12 x 2-inch pan. Let cool 10 minutes. Cut into squares and remove from pan when cold.
Crumble ground beef into 1 1/2-quart glass casserole; add onion and garlic. Microwave (High) 5 to 6 minutes or until set; stir once. Stir to break meat into small pieces; drain. Stir in tomato paste, water, green chilies, olives and salt. Cover with lid. Microwave (High) for 9 to 10 minutes or until flavors are blended and sauce is bubbly, stirring twice. Set aside.
Salt chicken. Boil chicken until tender. Remove bones. Cut in chunks. Mix melted margarine, cracker crumbs and poppy seed. Pat 1/2 of mixture in 9 x 11-inch casserole dish. Layer chicken on top of crumb mixture.
In a large mixing bowl, beat cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with cherry pie filling. Ready to serve. Excellent with coffee. Makes one 9-inch pie.
Combine veggies and spoon into 4-quart casserole. In small saucepan, combine broth and herbs. Pour over vegetables. Cover and bake 40 minutes at 350°.
Bring to a boil the squash, onion and water. Cover and simmer until tender. While this is cooking mix cornbread crumbs, cream of chicken soup, margarine and black pepper. Mix with squash mixture and bake in greased 1 1/2-quart casserole dish at 350° for 45 minutes.
Slice the bread lengthwise and hull out loaf (top and bottom). Brown hamburger and onions, then add catsup. Spoon into bottom part of the bread. Put a slice of cheese on top of meat. Place top of bread on sandwich, then roll in plastic wrap. Place in oven and bake at 350° for 25 minutes. Slice and serve with salad.
Have ingredients at room temperature. Heat milk to lukewarm. Add yeast, stirring to dissolve. Cream 1 stick butter, sugar and salt. Add milk and yeast to butter mixture. Beat eggs and add. Beat together. Add 1 1/2 cups flour, mixing well. Cover and let rise 1 hour. Add 1 1/2 cups flour and mix well. Refrigerate several hours or overnight. Drop by spoonfuls into greased Bundt or tube pan. Pour 1 stick melted butter over mix. Let rise 3 hours. Bake at 350° for 30 minutes. Slice to serve.
Brown ground beef and onion. Combine all other ingredients in large pan. Bring to a boil. Let simmer for 45 minutes to an hour.
Fry bacon; cool and crumble. Mix softened cream cheese, salad dressing, cheese, bacon bits and onion. When well mixed, form into ball and chill. Ball may be rolled in finely chopped walnuts or pecans or parsley flakes.
Blend ingredients; refrigerate if desired. Heat over hot water before serving. Yields about 1 cup sauce.
Mix all ingredients together. Refrigerate overnight. If desired, add 2 cups of sliced bananas at serving time.
Beat sugar and shortening together. Then add eggs one at a time and beat. Add rest of ingredients and beat good. Bake at 350° for 1 hour and 10 minutes.
Slice 1/2 stick butter over Veg-All, Cheez Whiz and salt and pepper. Crumble crackers and put over mixture. Add other 1/2 stick butter. Bake at 375° about 30 minutes.
Mix first 3 ingredients with 3 cups water. Put frozen roast in crock-pot. Pour liquid mixture over it. Put lid on and cook on low overnight. Serve. Cut in thin slices on Kaiser buns. Use juice to dip sandwich in.
Combine sugar and milk; bring to full rolling boil. Boil and stir for 4 1/2 minutes. Break up chocolate and mix with other ingredients. Pour hot syrup over all ingredients and stir. Pour in buttered 9 x 13-inch pan and refrigerate.
Mix Kool-Aid according to directions. Add pineapple juice. Chill and serve.
Mix coconut, milk, sugar and butter together. Spread in a sheet cake or cookie pan. Put in freezer for 45 minutes to 1 hour. Remove; cut into bars. Melt chocolate chips and paraffin in double boiler. Dip bars into chocolate mixture (I dip them with a toothpick). Place on wax paper to cool.
Turn on oven and set at 350° (moderate). Mix first 7 ingredients in a 2-quart bowl. Stir in potatoes until well mixed. Put mixture into a shallow 1 1/2-quart baking dish. Sprinkle 1/2 cup cheese and paprika over top. Bake near center of oven about 1 hour or until potatoes are tender.
Cream together shortening, brown sugar and eggs. Add remaining ingredients. Mix together and drop by tablespoons on greased cookie sheet (for smaller cookie, use teaspoon). Bake at 375° for 12 minutes.
Brown and drain meat; add onion. Cook until clear. Add remaining ingredients except beans and cheese. Cook until macaroni is tender. Add beans and cheese. Cook until heated through and serve warm.
Dice tomatoes, green pepper, cheese and ham. Cook spaghetti; drain and cool with cold water. Toss together. Add Italian dressing.
Mix first 3 ingredients well. Roll into small balls. Chill until firm. Dip in melted chocolate.
Prepare Dream Whip with 1 cup of milk as directed on package, using a large mixer bowl. Add remaining milk and pudding mix. Blend, then beat at medium speed for 2 minutes, scraping bowl. Spoon into pie crust. Chill for 4 hours.
Fill an 11 x 15-inch jelly roll pan with graham crackers. Boil 1 cup butter and 1 cup brown sugar for a few minutes. Add 1/2 cup ground nuts to mixture. Pour over graham crackers and spread evenly. Bake 8 to 10 minutes at 350°. Cut while warm.
Preheat oven to 400°. Mix first 5 ingredients. Spread in a 13 x 9 x 2-inch baking pan. Bake for 30 to 40 minutes, turning and mixing every 10 to 15 minutes. Let cool slightly, then add raisins and any other dry fruit you like. Store in an airtight container.
Clean crab meat and pick out all bones. Combine everything and roll in egg, then bread crumbs and fry in deep fat.
Beat cream cheese at medium speed of electric mixer until fluffy; stir in remaining ingredients. Serve on crackers or bread. Yield: 3 1/4 cups.
Beat eggs, sugar, oil and vanilla until thick; sift the remaining dry ingredients together. Fold in the dates or raisins and nuts; pour into 2 greased loaf pans. Bake at 350° for 1 hour or until wood pick comes out clean. Makes two loaves.
In a 9 x 13-inch pan, mix all ingredients together. Chill overnight. Bake at 350° for 1 hour.
Cook ground meat until browned. Drain and add taco seasoning, stirring well. Add tomato sauce and chopped tomatoes. Stir in corn and simmer over low heat 30 to 45 minutes. Serve with crackers. Serves 6.
Mix all ingredients well together. Use enough flour to make a soft dough. Roll out on floured bread board and cut with biscuit cutter. Place on greased cookie sheet. Bake at 350° until brown. Will be soft.
Mix the cheese, onion and Miracle Whip together and spread on party rye. Put under the boiler to slightly brown and bubbly. Serve.