HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saut onions in butter; add beef. Cook until brown. Drain. Add tomato soup and 1/3 cup water. Add sugar. Cook until hot. Add cooked noodles. Serve with bread and butter.
Cream butter and cream cheese. Beat in sugar. Add eggs, one at a time. Use 1/4 cup of flour to dredge chips. Pour into greased and floured tube pan. Bake for 1 1/2 hours at 325°.
Preheat the oven to 350°. Melt 1/4 pound of the butter in a skillet. Add the mushrooms, salt and pepper and cook, stirring often, until the mushrooms turn very dark and absorb all the butter. Remove from the heat and stir in 3/4 cup of the breadcrumbs and the nutmeg. Divide the mushroom stuffing into 8 portions and place a portion in the center of each piece of chicken. Fold the chicken around the stuffing and place, seam side down, in a shallow casserole. Melt the remaining 4 tablespoons butter and brush over the chicken. Sprinkle with the remaining 3/4 cup of breadcrumbs. Pour on the cream and bake for 30 minutes until lightly browned. Serves four to six.
Mix well and drop by funnel into hot oil. Remove from oil when light brown. Sprinkle with powdered sugar.
Split wieners in half lengthwise and put in a pan or on a cookie sheet. Pile mashed potatoes on top. Sprinkle grated cheese and paprika on top of potatoes. Bake at 425° for 15 to 20 minutes.
Boil together pineapple and sugar until sugar is dissolved. Add jello. Cool until syrupy. Prepare Dream Whip according to package directions in a separate bowl. Blend cream cheese with the cooled jello mixture and Dream Whip. Add chopped nuts. Chill until set.
Mix together soup and sour cream. Pour over chicken. Put crushed Ritz crackers on top. Pour melted butter over. Bake at 350° for 1 1/2 hours.
Place puffed rice into a very large bowl and set aside. Boil brown sugar, butter and syrup for 3 minutes. Remove from heat. Stir in condensed milk. Boil an additional 3 minutes, stirring. Pour over puffed rice. Stir well. Pour into greased molds, greased pans or form into balls. Let cool 1 hour.
Melt margarine in skillet over medium to low heat. Add all vegetables, but tomatoes. Add salt and pepper. Stir in tomato; cover and steam for 2 minutes. Remove from heat.
Melt butter; add onion and pepper. Blend in flour and seasoning. Add milk and cook to boiling. Add cheese and stir until melted. Remove from heat. Add olives and hominy. Top with bread crumbs. Bake at 350° for 30 minutes.
Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture boils and thickens. Boil and stir 1 minute. Cool.
Thoroughly mix milk and ice cream in bowl. Add pie filling mix. Beat slowly with hand beater or at low speed of mixer until blended. Top with Cool Whip.
In a food processor or blender process cookies. Do batches until they resemble fine crumbs (or dirt). Set aside.
Slice and cook carrots. Drain. Make a sauce with the remaining ingredients, except cheese and bread crumbs.
Cream the margarine and sugar. Add eggs, one at a time, beating after each one. Add vanilla wafer crumbs, alternating with milk. Add vanilla, coconut and pecans. Bake in greased and floured tube pan at 350° for 1 hour. Makes 18 servings.
Mix all ingredients until fluffy. Refrigerate until firm. Each serving equals 1 fruit, 1/2 milk, 43 calories. Makes 8 servings.
Mix these dry ingredients and store in airtight container. Mix 2 teaspoons in 1 cup hot water to serve.
In skillet, cook the bacon until crisp. Drain, reserving 1/4 cup drippings. Crumble bacon, reserving the onion and water. Cover. Cook until barely tender, about 7 minutes. Combine reserved bacon drippings, vegetable mixture, cornbread crumbs, fine cornbread crumbs, ground sage and broth. Toss well. Bake, covered, in a 1 1/2-quart casserole at 350° for 30 minutes. Makes 8 servings or enough stuffing for an 8 pound turkey.
Butter a casserole dish. Mix all ingredients together in a bowl, then pour into baking dish and smooth over on top. Bake at 350° for 1 hour or until crusty on top and a knife will come out clean. Let cool a little before serving.
Mix all ingredients except chicken. Simmer for a few minutes. Arrange cut up pieces of skinned chicken in baking dish. Spoon sauce over chicken. Broil until golden brown.
In a large saucepan, cook onion in butter until tender, but do not brown. Stir in flour, bouillon granules, poultry seasoning and pepper. Add milk at once. Cook until thickened and bubbly. Stir while cooking. Stir in chicken, peas, carrots, mushrooms and parsley. Season with salt and pepper. Turn hot filling into casserole dish. Put pie crust on top. Flute edges and cut slits in top of crust to let steam escape. Combine egg and water; brush over top crust. Place on baking sheet in oven at 450° for 15 to 20 minutes or until crust is golden brown. Serves 6.
Mix all ingredients in order given. Drop from tablespoon into 375° deep fat. When brown, drain on brown paper. Serve hot.
Marinate chicken breasts in garlic powder for 10 to 15 minutes and cut into bite size pieces.
Melt margarine, cinnamon, nutmeg and brown sugar; sprinkle over popped corn, apples and pecans. Place mixture in large baking pan with sides. Bake at 250° for 15 to 20 minutes. Turn every 5 minutes.
Mix all ingredients together; pour into a 9 x 13-inch baking pan sprayed with nonstick cooking spray. Freeze for 2 to 3 hours. Cut into squares and store in freezer.
Pour cereal and nuts in a large roaster. Pour 1 cup of oil mixture over cereal and nuts. Stir well. Sprinkle on sauces and savory salts. Stir well. Cover and bake at 250° for 30 minutes. Stir lightly and add the other cup of oil mixture. Bake, uncovered, at 250° for 10 minutes. Remove and cool. Store in tins.
Melt cranberries in double boiler over water. Cool. Add pineapple, sour cream and as many nuts as you like. Freeze. Cut in squares just before serving.
In large bowl, combine powdered sugar, peanut butter, graham cracker crumbs and 3/4 cup melted butter. Stir until well blended. Stir in 1 cup chocolate chips and peanuts. Press into foil lined 9-inch square pan. Set aside.
Mix pumpkin, sugar and spices. Stir in sherry and stir in Cool Whip. Spread 1/4-inch thick layer of ice cream on pie crust. Add pumpkin mixture. Freeze.
Mix butter, flour and pecans until combined; pat in oblong baking dish (9 x 13-inch or close). Bake for 15 minutes at 350°. Let cool. Mix with beater the cream cheese, sugar and Cool Whip; spread over cooled crust. Whip together the milk and pudding; spread on cream cheese mixture. Spread small container of chocolate Cool Whip over pudding mixture. Refrigerate 2 hours, then serve.
Roll or pat rolls to fit an 11 x 17-inch jelly roll pan or cookie sheet. Bake according to package directions. Cool. Mix the cream cheese, mayonnaise and Ranch dressing. Spread on top of cooled, baked rolls. Sprinkle veggies on top, one at a time. Press gently into cream cheese mixture. Sprinkle cheese on top. Chill before serving.
In a large bowl, put flour, sugar, soda, salt, cinnamon and nutmeg. Make a well and add oil and pumpkin. Mix well. Divide into 3 loaf pans and bake at 350° for 1 hour. You may use a tube pan and add nuts or raisins. Freezes well.
Mix together above ingredients for brine (except salmon). Brine salmon chunks for 8 or more hours in the refrigerator. Rinse chunks after brining and pat dry. Air dry 1 to 2 hours to glaze.
Cut ham in small pieces and put in a large pot 1/4 to 1/2 full of water. Add salt and pepper to taste. Boil about 1/2 hour. Cut cabbage heads into quarters and put into the pot. Cover pot and boil with potatoes until potatoes are done. Serve hot.
Melt butter in 3 quart saucepan; add marshmallows and cook over low heat until melted, stirring constantly. Add food coloring until green. Remove from heat and stir in Rice Krispies, nuts and cherries. Shape into two wreaths while still warm on greased wax paper. Decorate with cherries (sliced in quarters like flower pedals) or colored jimmies. Slice when serving.
Mix all ingredients. Drop by teaspoon into greased muffin pan or on a cookie sheet. Bake at 350° for 15 to 20 minutes.
To the flour, add the sugar, baking soda, salt and cocoa. Sift together 3 times, then place mixture in a small, greased 8-inch square pan. Make 3 dents in the top of the mixture. In the first dent, place 1 teaspoon vinegar; in the second dent, place 1 teaspoon vanilla; in the third dent, place 5 tablespoons melted shortening. Put 1 cup of cold water over this and mix well. Bake in moderate oven at 350° for 35 minutes. Recipe may be doubled and baked in tube pan. Bake longer than before. A good moist cake. Delicious with sprinkled powdered sugar or topped with Cool Whip.
Place roast in roaster or heavy Dutch oven. Add tenderizer to both sides of meat. Dice onion and sprinkle on top. Place several small pats of margarine around top of meat. Tenderize meat with a fork and add lemon juice and vinegar slowly over meat. Cook in preheated oven at 375° for 2 hours.
Heat oven to 400°. Grease a 10-inch pie plate. Brown beef and onion; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, Bisquick mix and eggs until smooth. Pour over meat. Bake for 25 minutes or until done in center. Top with tomatoes and cheese. Bake another 5 to 8 minutes.
Cook cake. Cool. Cut in half. Crumble each half separate. Mix pudding by directions. Blend in Cool Whip. Have candy bars crumbled in 2 to 3 bar portions (use hammer easily with candy still in packs; beat up candy to where it will crumble). Put layer of cake crumbles, layer of pudding mixture and sprinkle candy over. Repeat until mixture is gone.
Combine all ingredients except cheese and chips and put in greased 8 x 11 baking dish. Top with cheese and chips. Bake at 450° for 12 minutes.
Cream margarine and brown sugar. Add egg yolks and beat well; add jam. Flour the nuts and raisins with 1/4 cup of the flour. Add cocoa and spices to the remaining flour and sift.
Drain beans well. Mix mixture with beans. Store in the refrigerator overnight. Stir before serving.
Preheat oven and baking sheet to 425°. Remove pie crusts from freezer. Invert one crust onto waxed paper and let thaw.
Mix first 2 ingredients. Heat oleo, Crisco, water and cocoa in pan and let come to a boil. Pour over first mixture and mix. Beat together buttermilk, eggs, vanilla, soda and salt. Add to mixture and mix well. Pour into ungreased cookie sheet. Bake 20 minutes at 400°.
Blend together flour, salt and shortening until well blended. Add vinegar to beaten egg and ice water. Add to dough. Blend together well.
Scald milk. Pour into large bowl and stir in sugar, lard, salt and instant mashed potatoes. Cool to lukewarm. Sprinkle yeast on warm water. Stir to dissolve. Add yeast and 4 cups of flour to milk mixture. Beat 2 minutes with electric mixer at medium speed or until butter is smooth. Or beat by hand. Mix in just enough of remaining flour a little at a time, first with spoon and then with hands, to make a dough that leaves the sides of the bowl. Turn onto lightly floured board. Cover and let rest 10 to 15 minutes. Knead until smooth, about 10 minutes. Place in greased bowl. Turn dough over to grease top. Cover and let rise in warm place until double in bulk, 1 1/2 to 2 hours. Punch down dough. Cover and let rise again until doubled, about 45 minutes. Turn onto board and divide in 3 equal parts. Round up in balls. Cover and let rest 10 minutes.
Mix dry ingredients. Add apples and nuts. Beat eggs and sugar until fluffy. Add oil and vanilla. Stir in	dry ingredients. Batter will be stiff. Pour in greased tube pan. Bake for 1 hour and 15 minutes at 350°. (No need for frosting.)
Brown beef, onion and bell pepper. Add sauce. Spread crescent rolls in buttered pan, then spread beef mix, then cheese, etc., putting cheese on top. Cook in oven at 350° to 400° until done, about 20 to 25 minutes.
Stir together peanut butter and margarine. Gradually add sugar, stirring until combined. Shape into 1-inch balls. Place on waxed paper. Let stand until dry (about 20 minutes). Melt confectioners coating. Cool slightly. Dip balls into melted coating; let excess drip off. Place on waxed paper. Let stand until coating is dry. Makes about 30 pieces. (Before dipping candy, chop the coating and melt it in a heavy saucepan over low heat.)
Combine first 6 ingredients in a large bowl and toss well. Combine vinegar and remaining ingredients in a jar. Cover tightly and shake vigorously. Pour over lettuce mixture and toss gently. Yields 4 servings (about 58 calories per 1 1/2-cup serving).
Pour popcorn in large brown grocery bag*. In a 2-quart bowl, combine brown sugar, butter, corn syrup and salt. Bring to full rolling boil. This takes 3 to 5 minutes. Stir soda into mixture. Mix well until foamy. Pour syrup over popcorn in bag. Close bag and shake well. Microwave on High 1 minute. Shake, microwave 1 minute more and shake. Microwave 30 seconds; shake. Microwave 30 seconds more and shake. Pour on cookie sheet or waxed paper to cool.
Blend and heat the soup, cheese and sherry. Soft scramble 1 dozen eggs; combine with other ingredients. Put in an ovenproof casserole. Refrigerate overnight. To reheat, put in 300° oven for 1 hour. Serves 4 to 6.
Mix cocoa, sugar and flour in a pan. Stir in milk. Cook on medium heat, stirring until mixture thickens (about 8 minutes). To make really good, serve over hot biscuits.
Mix sugar and peanut butter with hands until crumbly. Put into bottom of pie crust. Cook pudding according to directions on package. Pour over peanut butter mixture immediately while hot. When cool, top with Cool Whip.
Pour melted butter into a 9 by 13-inch casserole. Arrange chicken in butter. Pour bottle of ketchup evenly over chicken. Pour Pepsi over ketchup. Salt and pepper to suit your taste. Bake at 350 degrees for 1 hour. Serve hot.
Heat green beans thoroughly, drain. Add salt & pepper to taste. In a small saucepan, melt butter and add swiss cheese slices. Melt over low heat. Be careful not to let it scorch. Remove from heat and stir in sour cream. Pour over green beans and mix well. Put into casserole dish and top with french fried onions. Bake at 400 degrees until bubbly.
Mix corn meal with flour, sugar, baking powder and salt. Add egg and melt; blend in melted shortening. Mix well. Dip wieners in batter. Fry in deep fat.
In a 3-quart saucepan, combine beans, potatoes and onions. Add enough water to cover. Bring to a full boil. Cook over medium heat, stirring occasionally, until vegetables are crispy-tender (15 to 20 minutes). Drain. Return to pan. Add remaining ingredients, except parsley. Cook over medium heat, stirring occasionally, until heated through (10 to 12 minutes). Stir in parsley.
Add enough mayonnaise to be able to mix, about 1 cup. (Just add a little at a time.)
Peel and devein shrimp. Mash to a puree in a food blender. Add next 6 ingredients and enough cream to make mixture spread easily. Serve as a dip with crackers or potato chips or in Horns O'Plenty.
Drain potatoes. Add 1/2 cup potato juice to mixture. Beat potatoes with egg yolks, sugar, vanilla and flour. Add pecans and coconut (mix by hand). Microwave on High for 8 minutes. Refrigerate to cool. Bake pie crusts (let cool). Fold mixture into cooled pie crust and add meringue to top.
Melt butter and combine with cocoa. Combine eggs, sugar, vanilla and add cocoa mixture. Add flour and pecans. Pour in 9-inch greased pie pan and bake in preheated 325° oven for 25 minutes. Serve hot with ice cream or Cool Whip.
Mix all ingredients and shape into balls. Place on a cookie sheet and bake at 325° for 15 minutes. Yields 3 dozen.
Preheat oven to 375°. Melt half of butter in ovenproof casserole and saute the veal until gray. Remove the veal and saute the onion and garlic, adding salt, m.s.g. and pepper. Return the veal to the casserole and remove from heat. Melt remaining butter in a skillet and saute the mushrooms. Add mushrooms, beef broth, water chestnuts and bay leaves to the veal. Place in oven and cook, covered, 1 1/4 hours. This much can be done 1 to 2 days ahead and refrigerated. When ready to use, add the cream and simmer on top of the stove 15 to 20 minutes. Just before serving, add brandy and parsley. Serve over egg noodles or favorite pasta. Serves 6.
Preheat oven to 350°. Mix sour cream, lemon juice, Worcestershire sauce, salts, pepper and paprika. Dip chicken in mixture. Roll in crushed stuffing crumbs. Arrange chicken in greased, shallow baking dish. Brush with melted butter or margarine. Cook 1 hour or until chicken is tender.
Beat together cream cheese and cheese spread. Drain and cut up peaches, reserving 1/4 cup syrup. Beat reserved syrup into cheese. Fold in fruits, marshmallows and whipped cream. Fold into fruit mixture. Chill 5 to 6 hours or overnight.
Saute shrimp in a little oil until rosey. Set aside. Saute onion, garlic and green pepper. Add remaining ingredients and simmer 25 minutes. Add shrimp and simmer another 5 minutes. Serve over rice.
Place chicken breasts in ungreased baking pan. Spice the chicken with salt, pepper and parsley flakes. Top chicken with Mozzarella cheese. Add the can of cream of mushroom soup over the cheese. Layer the top of chicken with the stuffing mix. Melt the butter and pour over the stuffing. Cover and cook at 350° for one hour or until done.
Cook spinach according to directions. Drain and reserve juice. Saute onion in butter until tender. Add flour; stir until blended and smooth. Slowly add juice and milk, stirring constantly. Cook until smooth and thick. Add pepper, garlic salt, Worcestershire sauce and cheese. Stir until cheese melts.
Put uncooked rice in casserole, pour boiling water over rice; add butter, tomatoes, hamburger, onion, peppers, salt and pepper. Bake at 350° for 1 to 1 1/2 hours.
Drain salmon and reserve liquid. Mix all ingredients and add enough liquid to form into patties. Fry patties in Crisco until golden brown.
Trim fat and remove bone from whole round steak. Dredge with flour; season with salt and pepper. Pound flour and seasoning into steak. Spread with a package of Lipton dry onion soup. Roll like a jelly roll. Wrap in foil, sealing tightly and put in a baking pan. Bake 5 to 6 hours at 250°. When done, slice like a jelly roll.
Slice pickles (or use hamburger slices). Drain well. Put other ingredients over sliced pickles. Shake well. Let set for 24 hours. Very good!
Mix ingredients and pour into 13 c 9 x 2-inch rectangle pan. Bake at 350° for 35 or 40 minutes.
Combine cream cheese, milk, salt and pepper in large saucepan; stir over low heat until melted and smooth. Add potatoes and green onion; mix lightly. Spoon into 1 1/2-quart casserole; cover and bake at 350° for 1 hour or until potatoes are done. Stir before serving.
Mix all ingredients in bowl and freeze. Scoop out into glasses as wanted and add any kind of soda.
Beat sweet potatoes and add 1/4 cup butter, brown sugar, salt and grated orange rind. Let cool if using fresh potatoes. Divide into individual servings. Press potato mixture around 1/2 marshmallow. Shape into ovals. Coat each with melted butter. Roll in crushed corn flakes. Top with pecan half and place on greased cookie sheet. Nice to freeze ahead. Bake at 450° for 7 to 8 minutes.
Pop the corn. Mix seasonings and oleo. Pour mixture over popcorn, shoestrings and nuts. Put in large pan. Bake at 250°, stirring every few minutes. I think about 15 to 20 minutes. Just watch closely.
Combine brown sugar, shortening, oleo and salt in saucepan and bring to boil, stirring constantly. Add milk and cook over low heat 3 minutes. Cool slightly. Add powdered sugar and beat until thick enough to spread.
Cracker Substitutes: Chocolate wafer cookies, sugar, chocolate chips, peanut butter or oatmeal cookies.
Brown meat and onion; drain. Add beans, ketchup, mustard, Worcestershire and sugar.
Blanch, peel, quarter and de-seed tomatoes. Combine all ingredients. Cook down FOREVER! Now for the weird part, it seems to work best if I put the hot sauce through a blender and bring back to canning temperature. (But be so careful - the hot sauce is much more likely to end up on the floor, ceiling, cupboards, face, etc.) It's well worth the effort as it comes out much smoother. Put through water bath for 40 minutes. Yields approximately 24 quarts. (That's a lot, but since it takes so much time and energy to make, it'll last a couple years at least!)
Beat egg whites until stiff. Add sugar slowly; beat thoroughly. Crush or blend crackers very fine and add to mixture. Add remaining ingredients. Pour into greased pie plate and bake at 325° for 25 minutes. Let cool and refrigerate at least 2 hours. Top with whipped cream, whipped topping or ice cream.
Mix flour, salt and pepper with part of the milk. Beat all the lumps out. Add remaining milk and 1 cup cheese (reserve 1/3 cup for topping). Cook in double boiler until smooth. Add Tabasco and crab meat. Pour into casserole. Top with remaining cheese and bake at 350° for 20 minutes.
Preheat oven to 375°. In large bowl, beat sugar and margarine until creamy. Beat in egg. Blend in flour. Stir in chopped Butterfinger chips. Drop dough by rounded tablespoonfuls onto ungreased cookie sheet. Bake for 11 to 13 minutes or until cookies are lightly browned. Remove from cookie sheet after 2 minutes. Makes about 30 cookies.
Place in microwavable bowl and set in microwave. Do not cover so water can splash all inside. Cook on High power for 15 minutes. Yields 1 teaspoon boiling water. (Recipe can be doubled.)
Saute the onion in a teaspoon of butter. Melt cheese and mix in soup and onion, then add any amount of the picante sauce in any flavor you desire to obtain the flavor you like. Serve with chips.
Mix all together and bake at 350° for 30 to 35 minutes. Use 2 round cake pans.
Cream together shortening and sugar. Add egg. Add flour and baking powder. Spread in an 8-inch pan, greased. Beat egg white until soft peaks form and add brown sugar and coconut. Spread over batter and bake at 350° for 30 minutes.
Combine the first seven ingredients. Form in balls the size of a walnut. Fry and drain off all grease. In a saucepan, stir chili sauce, grape jelly, lemon juice, brown sugar and soy sauce. Bring to boil, stirring constantly. Add meat balls to sauce. Cover and simmer for 30 minutes. Serve warm from a chafing dish.
Cream the sugar and shortening together. Add eggs one at a time. Mash the bananas and add soda to the bananas. Add this to creamed mixture. Sift flour and baking powder together and add gradually to mixture. Add vanilla and pecans. Bake 1 hour at 350° in a greased loaf pan.
Melt margarine and chocolate together in a double boiler. Combine eggs, milk, vanilla and sugar. Add the chocolate and margarine mixture. Mix all together by hand with a wire whisk. Do not overbeat. Pour into the unbaked pie crust. Bake at 350° for 30 to 35 minutes.
Cut cube sizes of approximately .92 pounds of salt pork. Fry in large saucepan eventually adding 1 1/2 chopped onions and 4 chopped garlic cloves. Brown all. Add pork bones and brown. Add tomatoes (mush tomatoes before adding). Cook on medium heat until it comes to a boil (approximately 20 minutes). Add finely chopped parsley (leafy part only). Add tomato paste and 72 ounces of water. Add basil (.49 ounce jar). Add palm full of salt and pepper (or to taste). Simmer.
Brown ground beef and drain well. Add onions, tomatoes, sauces, green pepper and parsley. Simmer for 30 minutes, then add mushroom soup and salt and pepper to taste. Cook macaroni separately until almost done. Combine meat mixture and macaroni. Put into a greased 9 x 13-inch pan. Top with cheese and bake at 350° for 20 to 25 minutes until top is bubbly.
Sprinkle the cheese, flour and ham into pie crust. Combine the remaining ingredients. Beat until smooth and pour evenly over cheese and ham. Bake at 400° for 45 minutes to 1 hour.
Heat oil, margarine, onion and garlic for 2 minutes on High in microwave, stirring once. Add all other ingredients. Cook on High for 5 minutes. Stir. Cook for 10 more minutes covering with a lid or plastic wrap until liquid is absorbed. Fluff with fork and serve.