HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve bouillon cube in milk. In 4-quart saucepan cook onion in butter until tender. Blend in flour and seasonings. Add half and half and bouillon gradually and cook over medium heat, stirring constantly, until mixture thickens enough to coat spoon. Add crabmeat; heat but do not boil. Garnish with parsley flakes before serving. Soup improves upon standing. Never let boil! Add Old Bay for seasoning. Sometimes a little Cheddar cheese and sherry are good.
Grease and flour two 9-inch layer cake pans. In a large bowl with mixer at low speed, blend all ingredients 30 seconds. Beat at medium speed 2 minutes. Pour into prepared pans. Bake in a 350° oven for 30 to 35 minutes or until cake pulls away from sides of pan. Cool in pans 10 minutes. Remove and frost with favorite frosting.
Heat oven to 350°. Beat egg whites and salt until thick. Gradually add sugar and beat until stiff. Stir in pecans and chips. Drop cookies on pan lined with foil. Place in oven and turn off oven. Leave in closed oven overnight. Makes 2 dozen.
Combine pasta, peas, onions and pepper in salad bowl. Mix milk, vinegar, mayonnaise, parsley and sweetener. Pour dressing over first ingredients and toss; season. Makes 12 servings.
Pour milk into bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping and half of the cubes in a 3 1/2-quart serving bowl. Drizzle with half the chocolate syrup. Layer with half the chopped candy bars and half the pudding mixture. Refrigerate 1 hour.
Slice squash and boil until tender. Drain and mash with fork. Add egg, flour and milk, mixing well. Salt and pepper to taste. Spoon mixture into frying pan with melted butter. Fry until browned.
Stir salad dressing, mustard and honey. Brown chicken. Brush with 1/2 dressing. Pan roast 10 minutes, brush again with dressing and roast 10 minutes more. Cooking time, 20 minutes.
Crush 28 cookies and mix with melted butter. Press into 9 x 13-inch pan. Beat cream cheese, sugar and 1 cup Cool Whip. Spread over crumb mixture. Make vanilla and chocolate pudding separately, using 2 cups of milk for each. Spread vanilla pudding over cheese and chocolate pudding on top. Spoon rest of Cool Whip and sprinkle with chocolate chips. Refrigerate until ready to eat.
Brown ground beef. Add onions, bell pepper, salt and pepper. Simmer 5 minutes. Cover bottom of 1 1/2-quart casserole with a layer of potatoes, one layer of beef, etc. Pour half soup, alternate until complete. Bake at 350° for 1 hour.
Boil potatoes whole, with or without peel, or peel and cut into large chunks. While potatoes boil, dice onions and, if desired, dice chives and/or parsley and add to onions. Combine oil and vinegar; set aside. Boil water, or, for better flavor, use 3/4 cup of water in which potatoes are boiled. Dissolve mustard in water or potato liquid. Drain potatoes and slice quickly (peel first, if necessary). Salt and pepper potatoes, then add onion and vinegar mixtures. Can be served hot or cold. Excellent for picnics or travel as mayonnaise is not used.
Heat water to boiling. Stir in cherry pie filling plus sugar. Bring back to boiling. Remove and stir in cherry jello. Set aside to cool. Add Coca-Cola. Put in mold and refrigerate overnight. Very good!
In large stockpot, in chicken broth, boil all the spices to begin bouquet and let cool. Place cleaned turkey in brine, breast side down. Cover turkey with water and top with ice. Put lid on. Refrigerate. In winter, when garage temperature under 30°, I have done this outside and had no problems. Marinate in brine 12 to 15 hours. Remove turkey; wash and pat dry. Rub olive oil on turkey. Discard brine and spices. In roasting pan, breast side up, place turkey on rack. Put thermometer in breast. Cook 1 1/2 hours at 500° with a foil tent. Uncover. Reduce heat to 350°; cook another 1 1/2 to 2 hours, until thermometer reaches 185°. This is a very moist and delicious turkey! Serves 8. Can freeze.
Mix all ingredients except cereal. Cook for 10 minutes on low heat, stirring constantly. Add cereal. Cool. Shape into two logs and roll in powdered sugar. Refrigerate and slice.
Mix pudding in Cool Whip until dissolved. Add pineapple and bananas. Chill.
Prepare charcoal for grilling. Place chicken breasts in a wide shallow dish. Sprinkle with garlic and rosemary; then drizzle with oil and vinegar. Season lightly with black pepper. Turn breasts to coat and combine. Let marinate, turning once or twice at room temperature, 15 to 30 minutes. When coals are ready, arrange chicken on grill. Add chicken; grill, turning once, until golden brown on outside and just cooked through, 3 to 4 minutes on each side. Serve hot. Serves 4.
Combine first five ingredients. Place in	3-quart buttered casserole dish. Top this with cream of chicken soup, sour cream and Cheddar cheese, mixed together. Top this with crushed corn flakes and 1/4 cup melted butter, mixed together. Bake at 350° for 1 to 1 1/2 hours.	Cover when baking.
Mix together with fingers. Roll into bite size balls and bake or freeze. When frozen, package in freezer bags. Bake on cookie sheet in 300° oven for 20 to 25 minutes. Makes about walnut size balls.
Place steak in ungreased, unheated iron skillet. Slice lemon. Place on steak. Cut onion into thin slices and pepper into thin rings. Place on steak. Cover all with ketchup. Use 2 tablespoons water to rinse ketchup bottle. Cover with tight fitting lid. Cook in 300° oven 1 1/2 to 2 hours until fork-tender.
Mix cream cheese, peanut butter, sugar, butter and vanilla together. Whip heavy cream until it becomes like egg whites. Mix into cream cheese, peanut butter, sugar, butter and vanilla. Pour into graham cracker crust. Shred chocolate bar on top of pie. Freeze for 2 hours.
Preheat oven to 325°. Combine all ingredients and beat for 10 minutes. Pour in greased and floured tube pan. Bake at 325° for 50 to 65 minutes. Let stand 10 minutes and remove from pan.
Drain salmon, reserving liquid. Add enough hot water to salmon liquid to measure 1 cup. Bring liquid to a boil; pour over gelatin, stirring well. Chill until slightly thickened. Take salmon. Add gelatin mixture, vegetables, salad dressing, lemon juice and salt. Stir until blended well. Arrange egg slices in bottom of a 4-cup mold. Spoon salmon mixture over eggs and chill until firm. Unmold on lettuce. Yields 6 to 8 servings. Mayonnaise should not be substituted for salad dressing. Instead of eggs, I use a slice of stuffed pimiento.
Mix ingredients. Spray muffin tins with Pam. Fill muffin tins halfway with batter. Bake at 350° for 20 minutes. Makes 24 muffins.
Brown beef; drain. Add tomato paste, onion, salt, Italian seasoning and pepper; blend well. Separate rolls into 8 triangles. Place in ungreased 9-inch pie pan, pressing pieces together to form crust. Place meat in crust. Top with cheese. Bake at 375° for 25 to 30 minutes.
Sift flour, salt, baking powder and soda. Set aside. Cream sugar and shortening. Add eggs and vanilla. Add dry ingredients and oatmeal. Chill dough. Form into balls and roll in powdered sugar. Press down with a cup. Bake on greased cookie sheet at 375°.
Mix ingredients the day before serving. Hollow out center of dark round bread. Place in oven at 350° and bake about 15 to 20 minutes. Fill center with dip and serve.
Mix together sour cream, mayonnaise and taco seasoning mix. Layer all ingredients in a dish.
Set electric skillet to 360°. Heat oil and brown chicken on all sides. Remove chicken and set aside. Cook onion until tender. Add remaining ingredients. Return chicken to skillet. Turn skillet to simmer and cook, covered, for 30 minutes to 1 hour or until chicken is tender.
Combine all ingredients into bowl and whisk until incorporated. Apply liberally to chicken, fish, meat and pork. Let stand 1 to 3 hours and cook as desired.
Place dried beef in a large casserole dish. Wrap a slice of bacon around each breast. Mix sour cream, cream cheese and soup together. Cover chicken with mixture. Cook at 325° for 2 hours. Twenty minutes before done, remove aluminum foil to brown. Serve over rice.
Mix together the raisin bran, flour, sugar, baking soda and salt. Add the remaining ingredients and mix well. Fill muffin cups with batter. Bake at 350° for 20-30 minutes. Refrigerated batter may be kept in a sealed container for up to 6 weeks.
Mix all ingredients in an ovensafe dish. Bake covered at 350° for 30 minutes, then uncovered for 15 minutes.
Mix all ingredients. Put in greased casserole dish. Dot with butter. Bake at 350° about 1 to 1 1/4 hours.
Bake yellow cake mix in 9 x 13-inch pan. When cool, mix the vanilla pudding with milk and cream cheese. Spread over cake, then add drained pineapple. Cover with Cool Whip and crushed nuts.
Mix together; bake at 350° for 20 minutes in greased muffin pan. Makes 12 muffins.
Mix eggs, oil and sugar. Combine dry ingredients in separate bowl. Add zucchini, carrots and vanilla. Mix well. Add dry ingredients; mix well. Add raisins and nuts. Pour into 2 well-greased loaf pans. Bake at 350° for 1 hour. Let cool in pans for 10 minutes before removing.
Cut salmon in pieces. Wash. Pat dry. Melt butter in skillet over medium-high heat. Sear salmon 2 to 3 minutes on each side. Remove fish with slotted spatula and keep warm. Reduce heat to low. Add shallots and garlic to pan. Saute while stirring. Add basil, parsley, wine, cream, lemon juice, pepper and salt. Cook over medium heat, stirring, until mixture is reduced by about half. To serve, reheat fish slightly in sauce and serve sauce over fish.
Mix stuffing with melted oleo. Add 1/2 to first five ingredients, sprinkle 1/2 on top of casserole. Bake at 350° for 25 to 30 minutes.
Break cake in small pieces and set aside. Mix milk and sugar until dissolved. Mix cream cheese with Cool Whip. Combine the two mixtures. Fold in cake pieces. Put in 9 x 13-inch dish or pan. Spread cherry pie filling over top. Chill several hours or overnight.
Just mix all the ingredients in a bowl. Drop them on a greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Brown meat in melted butter. Cook about 1 hour. Remove meat; add onions and green pepper. Saute about 2 minutes. Return meat with tomatoes and bouillon cube dissolved in 1/4 cup water. Add soy sauce, sugar and salt. Stir into meat mixture and cook until thick and tender.
Mix Jell-O and pineapple; bring to boil. Let cool. Add cottage cheese and topping. Chill 4 to 6 hours. Serves 6 to 8.
Pour chilled pineapple juice into punch bowl. Add frozen sherbet and pour in chilled 7-Up. Your punch will be the color of your sherbet. This is a very easy punch and tastes good too!
Dissolve jello in 1 cup of boiling water. Add enough cold water to pineapple juice to make 1 cup. Pour over dissolved jello. Chill until it gets thick. Stir in pineapple and oranges. Fold in Cool Whip. Cool to congeal.
Saute onion in margarine. Add mixed vegetables to onions. Simmer. Add rice and chicken; mix well. Season with pepper.
Beat butter and sugar together until light and fluffy. Beat in egg. Reduce mixer speed and mix in dry ingredients and flavoring. Stir in raisins. Drop the dough by tablespoonfuls onto greased cookie sheets, spacing them about 2-inches apart. Bake at 400° for about 10 minutes.
In covered skillet, pour oil, place onions and salt and saute until brown. Add 1 1/2 teaspoons paprika and meat. Mix well. Cover and simmer, over very low heat, for 1 hour. Add 4 1/2 teaspoons paprika, water and potatoes to meat. Cover; simmer, over low heat, for 45 to 60 minutes, until tender. May add more water as needed for gravy.
Grate zucchini and wring out excess moisture by twisting gratings in cheesecloth. Beat together the oil, honey, eggs and vanilla. Sift together the dry ingredients. Combine the 2 mixtures. Stir to blend. Add nuts, raisins and zucchini. Place in greased and floured loaf pan and bake in preheated 350° oven for 1 hour.
Mix meat and onions and cook together until done. Drain. Pour into large baking dish. Spread soup mixture on top of meat. Bake at 350° for 30 minutes. A hearty meal, served with rolls and salad.
Combine soy sauce, Worcestershire, ginger, cornstarch and picante sauce in small bowl and set aside. Over high heat in large skillet or wok, heat 2 tablespoons of oil until hot, but not smoking. Add meat and stir-fry 2 to 3 minutes. Drain and set aside. Heat remaining 2 tablespoons oil in skillet. Add garlic, peppers, mushrooms and onions. Stir-fry 3 minutes. Return meat to skillet. Stir in picante sauce mixture. Add water. Cook and stir about 1 minute or until sauce thickens. Serve over hot rice.
Saute onion in butter or oleo. Add soup, milk, broccoli and cheese. Cook until cheese melts. Mix with rice. Pour into casserole dish. Bake at 350° for 1/2 hour.
Mix together smoothly with complete faith in God. Add two tablespoonfuls of wisdom and one teaspoonsful good nature for flavor. Then sprinkle generously with thoughtfulness. This makes a wonderful family pie!
Mix butter, flour and powdered sugar together. Pat in 10 or 11-inch pan and bake 12 minutes in a 325° oven. Meanwhile, beat eggs, lemon juice, rind, sugar and baking powder together. Pour on the crust. Bake 20 minutes. Sprinkle with powdered sugar.
Mix all ingredients together. Refrigerate overnight. Serve as a fruit salad on lettuce or as a dessert with a sprinkling of coconut. Serves 6.
In a large mixing bowl combine cream cheese, powdered sugar and extract. Beat until smooth. Gently fold in whipped topping and peaches. Pour into pie crust and chill until firm (about 3 hours).
Place ingredients into a 9 x 13-inch pan one layer at a time in the order given. Bake in a preheated 350° oven for 25 to 30 minutes.
Cut onions into 1/4-inch thick slices. Separate slices into rings; set aside. Combine in a large bowl the flour, salt, paprika and pepper. Dip rings into evaporated milk, then coat with flour mixture. Cook in hot oil until golden brown. Drain on absorbent towel. Serves 6.
Soften cream cheese at room temperature. Add all ingredients into food processor and blend. Serve with raw vegetables.
Preheat oven to 350°. Cook turkey, onion, vinegar, oregano, paprika, salt, cumin, red pepper and garlic in skillet over medium heat until turkey is brown. Spread half of the salsa in bottom of ungreased square baking dish (8 x 8 x 2-inch). Mix remaining salsa, sour cream and broth. Layer half each of the tortilla strips, turkey mixture and sour cream mixture on salsa in baking dish. Repeat. Bake, uncovered, about 25 minutes or until hot and bubbly. Serve it with chopped lettuce, tomato, black olives and red onion.
With Mom's assistance, prepare instant pudding as directed on package for pudding in a small bowl. Let stand 5 minutes, then spoon into four 5-ounce paper cups. Make faces with M&M's, gumdrops, jelly beans, raisins, Baker's coconut, cinnamon candies, cereal, chocolate chips or anything you like. Fun for the young cooks!
Combine eggs, sugar and oil. Beat well with spoon. Add milk alternately with 1 cup flour, baking powder and salt, using triple sieve. Add 1 more cup flour; stir and beat with electric mixer. Spray and line 9 x 13-inch pan with parchment paper or waxed paper. With spatula, fold into pan. Bake at 325° for 40 to 45 minutes or until done. Top with favorite topping. Ideal for shortcakes.
Saute onion and green pepper in bacon grease in skillet over medium heat until tender. Add tomatoes, vinegar, water, salt and pepper; stir well. Cover and cook over low heat, 5 to 10 minutes. Add sliced okra; cover and simmer 1 hour.
Cook potatoes until tender; drain. Peel and slice lengthwise. Arrange in casserole. Mix sugar, butter, cinnamon and vanilla; cook for 8 minutes or until butter is melted. Add pineapple, coconut and pecans. Pour over potatoes. Bake for 20 minutes at 350°. Top with marshmallows; bake until marshmallows are golden brown. Serves eight.
On a foil lined baking sheet, arrange 6 Teddies in a circle. Repeat to make a total of 5 circles for each pop. Crush 2 candies and spoon in an even layer in the center of each circle. Position the end of a stick near the center of each circle. Bake at 375° for 5 to 7 minutes or until candy melts and begins to bubble. Cool. Peel pops from foil and repeat for rest of ingredients. Store in an airtight container.
Combine sugar, cornstarch, salt, milk and egg yolks in saucepan. Cook until thickened. Remove from heat and stir in butter, vanilla and coconut. Cool and pour into pastry shell. Top with favorite topping (Cool Whip or meringue). Garnish with toasted coconut.
Cream sugar and shortening; add beaten eggs and applesauce. Add flour, spices, salt, soda, raisins and nuts. Mix well. Pour into greased 9 x 13-inch baking pan. Bake at 300° for 45 minutes.
Wash bulghur wheat and soak in water and set aside. Pick parsley and mint leaves, no stems, chop very fine. Chop scallion very fine. Mix in bowl with tomatoes and all spices and seasonings. Drain all the water from the wheat and add it (wheat) to the chopped vegetables. Mix well and adjust seasonings to taste.
Brown meat in butter. Add salt, pepper, tomato sauce, sugar and garlic, simmering, covered for 20 minutes. Cook noodles until tender and drain under cold water. Allow cream cheese to soften and mix with sour cream, adding onions. Place ingredients in layers in casserole: 1/2 meat mixture, noodles, rest of the meat mixture, then cheese. Spread topping with grated cheese. Bake at 350° for 20 minutes. Freezes well.
Mix macaroni, red bell pepper, green bell pepper, onion and carrots; add white vinegar, sugar, salad dressing, salt and pepper. Toss last five ingredients with first 5 ingredients and chill.
Shred carrots. Drain pineapple and mix in. Then mix in 3 tablespoons mayonnaise. Mix with 2 cups shredded coconuts.
Wash and stem green peppers. Barely cover with water. Quarter tomatoes and place on top of peppers; boil until peppers are tender (about 10 minutes). Place tomatoes and peppers in blender along with garlic, then puree. Salt to taste. Keeps in refrigerator for up to 2 weeks.
Heat oven to 350°. Butter two round cake pans, then dust with flour. Mix sugar, cocoa, baking soda and salt in a large bowl. Mix oil, vinegar and vanilla together. Pour into flour mixture. Add water and blend well for about 1 minute. Pour batter into pans, dividing evenly. Bake 35 minutes or until toothpick inserted in center comes out clean. Top with any frosting or blended fruit.
Mix the taco seasoning and sour cream together. Layer items as listed, except the tomato, refrigerate and add tomato immediately before serving.
Lightly cover chicken breast with Italian bread crumbs. Saute chicken and scallions in butter and oil until brown. Add wine and simmer until chicken is tender. Serve with pasta or potatoes.
Boil potatoes (leave in skins if preferred). Peel and slice while hot. Keep warm. Fry bacon until crisp; remove bacon and dry. Add onion to bacon grease; cook 3 minutes, stirring (do not drain). Add bouillon, vinegar, salt, sugar and pepper to bacon mixture. Heat to boiling. Pour over hot, sliced potatoes. Toss gently. Serve salad warm or hot. Garnish with parsley.
Shred the cabbage finely and put 2 ounces salt to 5 pounds cabbage. Pack solidly into clean Kerr jars. Fill jars with cold water. Put caps on, screwing band tightly. This will ferment for 3 or 4 days. When fermentation ceases, wash the outside of jars. Re-tighten the screw bands if they are loose. Store jars without further processing. Kraut will be ready to use in 4 to 6 weeks. Serve with your favorite meat.
Roll chicken and wrap bacon around. Secure with toothpick. Lay on 2 or 3 circles of dried beef. Combine soup, sour cream and Tabasco. Mix and pour over chicken, cover and cook 3 hours, 2 hours with cover and 1 hour without at 325°. Serve gravy over rice or noodles.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup melted butter and add boiling water. Stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup butter, stirring until smooth. Add flour, vanilla and salt. Blend completely. Stir in peanut butter chips. Pour into lightly greased 13 x 9-inch baking pan. Bake at 350° for 30 to 35 minutes. Cool completely. Cut into bars. Makes about 2 dozen.
Mix well the ingredients and pour into 13 x 9 x 2-inch pan. Bake at 375° for 15 minutes. Cool.
Blend Crisco, sugar and margarine. Add eggs, one at a time, beating well after each. Add vanilla. Add dry ingredients alternately with milk. Bake in greased and floured tube pan at 325° for 1 1/2 hours (or until toothpick when inserted is clean).
Line a 13 x 9-inch pan with waxed paper. Melt chocolate and butter with pepper over low heat. Remove from heat. Combine eggs, sugar and vanilla in a large bowl, beating well. Stir in cooled chocolate mixture, Kahlua and vodka. Combine flour, salt and baking powder. Add to chocolate mixture. Stir until blended. Add nuts and spread into prepared pan. Bake in a 350° oven until toothpick or cake tester inserted into center comes out clean, approximately 25 minutes. Cool on wire rack. Cut into bars. Makes approximately 30 brownies.
Mix everything but the ginger ale and let chill. Just before serving, add ginger ale and mix.
Mix together soup and milk. Reserve 1/2 cup of mixture. Mix remaining soup mixture with rice, mushrooms, 1/4 package onion soup mix and pimentos. Pour into 8 x 8 x 2-inch baking dish. Cover with wax paper. Cook in microwave, covered, on full power for 4 minutes. Place chicken on rice mixture. Pour reserved soup mixture on chicken. Sprinkle with remaining 1/4 package onion soup. Cover, cook in microwave on full power for 15 to 18 minutes or until chicken is tender. Turn chicken over 1 to 2 times during cooking time.
Brown hamburger and drain (I boil my hamburger). Mix and layer in 9 x 9-inch pan for 20 minutes at 350°. Top with sour cream, chopped lettuce, diced tomatoes and black olives.
Crush Oreos; set 1 cup aside. Melt margarine. Mix with Oreo in 9 x 13-inch metal pan. Slice ice cream in one-inch slices. Place on top of Oreos. Pour on Hershey's syrup. Spread Cool Whip and top with remaining Oreo. For festive colors, add red food coloring to Cool Whip. Keep in freezer.
Melt butter in casserole dish. Add soups and rice. Stir and cover with foil. Bake for 30 minutes at 350°.
Make your favorite two-crust pie crust and set aside. Brown ground beef or ground deer with garlic and other seasoning. Put garlic and onion in when you first start the meat to brown. After meat is browned and drained add chili beans and tomato juice. Cook to boiling. Roll out pie crust. Put the meat and bean mixture into the shell. Put cheeses on top and put other crust on top. Bake at 325° to 350° until crust is brown.
Combine all ingredients in blender. Process until smooth. Store in refrigerator. Makes 1 1/2 cups. Use in pies, candies, frostings and desserts.
Cream butter. Gradually add sugar, beating at medium speed with electric mixer until well blended. Add eggs (one at a time) beating after each addition. Combine flour, soda and salt. Add to cream mixture, alternating with buttermilk. Stir in flavoring. Pour batter into greased and floured 10-inch tube pan. Bake at 325° for one hour or until wooden pick comes out clean. Top should be golden brown.
Combine tomatoes, onion, garlic, 1 cup water, salt, pepper and dill in large saucepan. Bring to boil and simmer 30 minutes. Stir remaining water slowly into flour and add to hot soup. Cook 3 minutes, stirring. Pour soup into blender and blend in batches. Strain. Refrigerate when cooled. To serve, stir in cream and garnish as desired. Serves 8.
In a medium saucepan, boil some water for the macaroni. Cook macaroni until tender. Rinse and pour inside a 1 1/2-quart casserole dish. Add the cheese, pepper, milk and green peppers. Mix well. Top with paprika. Place in a preheated oven at 350°. Bake 25 minutes. Serve hot.
Mix together in a bowl sugar, eggs, oil and vanilla. Mix the next 5 ingredients together and then add to first mixture. Add apples. Add nuts. Spread into greased 9 x 13-inch pan. Sprinkle top with butterscotch morsels. Bake at 350° for 50 to 60 minutes.