HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put first 7 ingredients in double boiler. Cook until thick, then add butter. Very good for potato salad.
Trim stems from fennel and peel bottoms. Chop 1 tablespoon of the fronds; set aside. Chop bulbs and combine with chicken and shallots. Beat mayonnaise with mustard and Pernod until smooth. Add chicken mixture, salt and pepper to taste and garnish with fronds.
Saute onions and garlic in 3 tablespoons oil until tender. Add okra and tomatoes. Make a dark roux using 6 tablespoons flour and 6 tablespoons oil. Add 2 quarts water to roux. Stir constantly. Combine all ingredients except for shrimp. Cook on medium heat for 2 hours. Add shrimp and crabmeat. Cook until pink. Serves 8 to 10.
Melt in double boiler, chocolate and butter. Beat egg, add to chocolate. Add powdered sugar and vanilla. Blend in marshmallows gently, but not over heat. Don't let marshmallows melt. Form a log and roll in coconut and nuts, if you wish. Wrap in foil. Freeze. It's easier to cut if frozen.
Dice ham slices. In a 12-inch skillet over medium heat, melt butter or margarine; add mushrooms, ham, green onions, salt and pepper; cook until vegetables are tender, stirring frequently. Remove from heat. Add bread cubes and water; toss gently to mix well; set aside.
Split, skin and bone chicken; arrange in shallow baking pan. Top each with a piece of cheese. Stir soup and water together and spoon on top of chicken. Sprinkle with stuffing and drizzle with butter. Bake, uncovered, at 350° for 50 minutes.
Place rack in lowest position in oven; preheat oven to 425°. Combine pie filling with 1/2 teaspoon lemon rind. Pour into pastry shell. Bake 15 minutes. In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then eggs, ReaLemon juice, vanilla and remaining 1/2 teaspoon lemon rind. Spoon over blueberries. Reduce oven temperature to 350°. Bake 25 minutes or until set.
Mix sugar and cinnamon in a bowl. Cut biscuits in 1/4 pieces and mix in sugar mixture a few at a time. Line bottom of Bundt pan with pecans and layer biscuits, pecans and raisins.
Cook sugar, cornstarch and water, stirring until transparent. Remove from heat and add gelatin. Mix well until gelatin is completely dissolved. Stir occasionally until cool or put in refrigerator for about 1/2 hour.
Boil and drain artichoke hearts according to package directions. Mix them with the olives, mushrooms and bread crumbs in a Corning Ware bowl. Pour olive oil over and bake at 350° for 20 to 30 minutes.
Boil sugar, raisins, water, margarine, allspice and cinnamon in heavy saucepan for one minute, then add flour, soda and salt. Pour on a cookie sheet and bake until center tests done.
Place in double or heavy-duty foil. Wrap securely and place on coals 14 to 16 minutes.
Combine croutons and Cheddar cheese. Spread in bottom of greased 10 x 6 x 1 3/4-inch baking dish. Mix eggs, milk, salt, mustard, onion powder and pepper until well blended. Pour over crouton mixture. Spread bacon on top of casserole. Bake in oven at 350° for 55 to 60 minutes or until eggs are set. Garnish with bacon curls if desired. Serves 6.
Brown hamburger and drain. In stew pot combine with all other ingredients. Simmer for 1 to 2 hours.
Combine all ingredients and mix well. Pour batter into a greased Bundt pan. Bake at 325° for 45 minutes or until done. Sprinkle additional pecans on top. Do not remove cake from pan. Add glaze.
In the bottom of a very lightly greased glass baking dish, place a layer of crushed soda crackers. Pour a can of drained whole kernel corn over the soda crackers. Salt and pepper to taste. Place margarine or butter over the corn. Have butter broken in small bits and spread evenly over the corn. Sprinkle grated cheese (sharp Cheddar) over all. Then add another layer of finely crushed soda cracker crumbs. Pour enough milk over all to cover all ingredients in dish. Bake in a 325° oven until firm and slightly browned.
Sprinkle pecans and coconut in the bottom of greased cake pan. Mix cake mix, using directions on box. Pour over nuts and coconut. Blend together sugar and cream cheese. Add milk. Pour over cake. Bake at 325° for 1 hour and 15 minutes.
Combine Kool-Aid, sugar, water, pineapple juice, orange juice and lemonade. Stir. Before serving, add 7-Up or ginger ale.
Mix together all ingredients and heat through. Serve warm in a chafing dish or hollowed out round bread loaf, using bread chunks or crackers for dipping.
Blend together walnuts, 1/2 cup sugar and 2 egg whites; set aside. Sift together flour and 3 tablespoons sugar into mixing bowl. Cut in butter until mixture resembles coarse crumbs. Blend together egg yolks and 3 tablespoons milk. Add liquid to flour mixture, stirring until flour is moistened. Add more milk if necessary to make a soft dough. Turn out onto lightly floured board; divide in half. Roll out each half to 1/16-inch thick. Cut out circles with floured 3-inch cutter. Drop 1 teaspoonful walnut mixture in center of each circle. Fold in half; seal edges. Place on greased baking sheets and shape into crescents. Brush tops with egg white. Sprinkle with sugar.
Melt peanut butter and butterscotch morsels over hot (not boiling) water. Add the chow mein noodles and spoon out on a dish or pan. Cool.
Line a 9-inch cake pan with foil and butter thoroughly. Bring ingredients to a boil in a 10-inch skillet (not nonstick). Stir constantly. Boil until mixture turns golden brown (at least 6 minutes). Stir constantly. Quickly spread candy in pan. Cool, then peel off foil. Break into pieces.
Put Karo and sugar in pan and bring	to a boil using medium heat. Add peanut	butter	and corn flakes. Put in greased 13 x 8-inch pan and cut in squares when cool.
Stir boiling water into gelatin in bowl 2 minutes or until dissolved. Mix cold water and ice to make 1 1/4 cups. Stir into gelatin until slightly thickened. Remove any remaining ice. Stir in whipped topping (reserving enough for garnish on pie if desired) until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm. Garnish with whipped topping if desired. Yield: 8 servings.
Mix flour, salt and marjoram; rub over meat. Brown steaks in hot fat in pressure pan. Add vegetables and broth; cover and cook at 10 pound pressure 20 to 30 minutes or as manufacturer directs. Cool normally 5 minutes, then place pan under cold water to reduce pressure quickly. Thicken liquid for gravy by rubbing vegetables through sieve, food mill or blender. Makes 6 servings.
Put on heavy-duty aluminum foil in layers as listed and wrap up. Bake at 350° until meat and vegetables are done.
Grind peppers and onion. Add the remaining ingredients. Mix well and bake in 350° oven for 45 minutes.
Dissolve one package peach jello in peach juice plus water to make 1 cup hot liquid. Add ice cream. Pour into mold and let set. Place peaches on first layer. Dissolve remaining package peach jello in 2 cups hot water. When cool, pour clear jello on top. Let set.
Mix apples with 5 tablespoons sugar and cinnamon. Set aside for about 1 hour. Combine remaining ingredients. Beat well and fold in apples. Chopped nuts may be added if desired. Bake in greased pan for 1 hour and 5 minutes at 350°.
Brown beef with salt, pepper, onion and bell pepper, then drain. Add tomato sauce and oregano and pour into crust. Beat egg well and add milk, dry mustard and cheese. Pour over hamburger mixture and top with bread crumbs. Bake at 425° for 25 to 30 minutes.
Remove skin from tomatoes. Chop peppers, onion and hot peppers in blender. Chop up tomatoes and other ingredients. Boil until 1/2 is gone. It's ready.
Sift flour and salt in bowl. Work in the margarine and cream cheese until you have a smooth dough. Roll out on floured board and chill overnight. Preheat oven to 375°. Roll out dough to 1/8-inch thick; cut in 4-inch squares. Mix egg white, walnuts, sugar and cinnamon. Spread one tablespoon on each square. Roll up like a crescent and bake for 20 minutes.
Place frozen potatoes in 9 x 13-inch baking dish; pour 1/3 cup of butter over potatoes. Mix soup, sour cream, Cheddar cheese, onion, salt and pepper. Spread over potatoes. Mix crushed corn flakes with 1/3 cup melted butter. Top potatoes with this. Bake at 350° for 1 hour.
Saute vegetables in 2 teaspoons margarine; add to bread crumbs and mix well. Put 1/2 of mixture in 2-quart casserole. Cover with chicken. Mix together soup and broth. Pour over chicken and cover with rest of bread mixture. Press mixture down firmly and let set for 30 minutes. Bake at 350° for 45 minutes.
Combine butter and crumbs. Spread in cake pan or pie pan. Prepare Dream Whip as directed on package and set aside. Combine sugar and cream cheese. Add Dream Whip and blend. Spread over graham crackers and top with cherry pie filling. Chill and serve.
Dissolve gelatin in hot water. Add cold water, sugar, pineapple syrup and lemon juice together. Add celery, pineapple and nuts. Put in small mold and chill. Serve on lettuce leaves.
Brown ground beef; drain grease off. Add beans. Add tomato sauce, water and chili seasoning mix. Mix all together and bring to a boil. When it starts to boil, reduce heat to simmer for 10 to 15 minutes, uncovered.
Cook broccoli and line bottom of a casserole dish. Boil chicken breasts until tender and place on top of broccoli. Mix mayonnaise, lemon juice and soup; spread over the chicken. Sprinkle with cheese. Melt butter and combine with cracker crumbs. Spread crumbs on top of the casserole. Cook, uncovered, at 350° for about 1 hour.
Fry bacon and saute onion in grease for 2 to 3 minutes. Pour grease off and add potatoes and water. Bring to a boil. Cover and simmer 15 to 20 minutes. Stir in soup, sour cream and gradually add milk. Add parsley, salt and pepper. Heat until hot, but do not boil.
Mix together the pineapple and juice, baking soda and egg. Fold in flour, sugar and chopped pecans. Bake at 350° for 30 to 40 minutes in a 9 x 13-inch pan.
Mix together and pour over chicken. Marinate in the refrigerator for 24 hours. Bake for 2 hours at 350° in a Pyrex dish. Makes enough for 1 package of chicken wings or drummettes.
Use dark raisins, nuts (walnuts), extra cherries and mixed fruit. (You can use dates or currants.)
Drain liquid from tuna. Add bread crumbs, wheat germ, salt and pepper to tuna and blend well. Add remaining ingredients and mix well. Form into 8 croquettes. Roll gently in extra wheat germ. Place on a foil-lined cookie sheet and bake in a 375° oven for 20 minutes. Serve with tartar sauce.
In 2-quart saucepan, stirring constantly, melt oleo and chocolate over very low heat. Remove from heat. Stir in other ingredients and mix well. Pour into pie crust. Bake in 350° oven 30 to 50 minutes or until filling is firm in center.
Cream together cream cheese and butter until smooth and light. Beat in lemon rind. Combine flour and sugar. Stir in half of the flour mixture to creamed mixture, blending well. Stir in remaining flour. Roll dough out onto a lightly floured board to 1/8-inch thickness. Cut into 2-inch rounds. Spoon 1/4 to 1/2 teaspoon of preserves in center of each round. Form to a triangle by folding in three edges. Pinch edges gently. Bake at 350° for 12 to 14 minutes. Cool cookies for a few minutes. Remove to a rack to complete cooling. Store in a tin.
Mix flour, brown sugar and 1/2 cup margarine and bake 10 minutes at 350°. Melt syrup, chips and 2 tablespoons butter over low heat and spread over crust. Add mixed nuts over the top and press into caramel.
Melt marshmallows in milk. Cool. Fold in de menthe, creme de cacao and Cool Whip. Put into crust and freeze.
Combine soup and milk and heat. Layer potatoes alternately with the soup mixture and salt and pepper each layer. Bake at 350° for 1 hour, uncovered.
Mix well. Bake at 350° for 45 minutes. Drain grease. Top with choice of sauce and bake an additional 15 minutes.
Cream cheese and butter. Add sugar and flour. Place apples in 8 x 8-inch pan. Spread cheese mixture over top and bake at 350° for 30 to 40 minutes. This recipe can be made and frozen before baking.
Combine all ingredients and fill prepared pie crust. Bake at 425° for 15 minutes. Reduce heat to 350° and continue to bake 35 to 40 minutes.
Combine onion, catsup, mustard and brown sugar in a deep, 2-quart, non-metallic casserole. Heat, uncovered, in microwave oven 4 minutes or until onion is tender. Add beans. Stir to thoroughly combine. Top with bacon pieces. Heat, covered, in microwave oven 12 to 15 minutes or until beans are hot and bacon has finished cooking. Serves 4 to 6.
Beat the eggs, then add the buttermilk and follow with the remaining ingredients, blending until smooth. Add water if batter needs thinning. Pour on hot griddle.
Put vegetables in a quart casserole in layers in this order: green beans, bean sprouts and water chestnuts. Dot with butter, salt and pepper. Add the undiluted cream of celery soup and sprinkle on cheese. Cover and bake for 45 minutes at 350°. Uncover and spread on onion rings. Bake 10 minutes more, uncovered. Serves 6.
Prepare cake as directed on package, adding vanilla and 3/4 cup medium chopped walnuts. Bake in two 9-inch layer pans. Cool 10 minutes. Invert out onto wire racks until cool. Fold food coloring into topping on outer edge of each layer. Spoon pie filling in center of each. Stack layers on serving plate. Spread remaining topping on sides of cake. Sprinkle 1/4 cup coarsely chopped walnuts on top of cake. Chill.
Mix dry ingredients well. Add eggs and a little bit of milk to blend well. Add remaining milk, blending well. Cook over low heat, stirring constantly until thick. Take off heat and add vanilla. Line a bowl with wafers and bananas. Pour pudding over that and garnish with wafers.
Cook broccoli as directed on package. Boil rice. Mix together all ingredients and bake, uncovered, in 350° oven for 35 minutes. Let stand for 5 minutes before serving.
Peel avocados and force through a sieve. Combine with cold consomme. Add seasonings to taste. Divide among six consomme cups and top each serving with sour cream.
Dissolve gelatin in boiling water. Stir in undrained pineapple, cranberry sauce and wine. Chill until mixture thickens slightly. Fold in pecans and turn into a 9 x 9 x 2-inch square pan. Chill until firm. When gelatin is set, soften cheese and gradually beat in sour cream until mixture is smooth and creamy. Spread over gelatin. Chill. Makes about 9 servings.
Layer potatoes, ham and onions in pot. In a small bowl, combine soup and 1 can water. Pour over layers in pot. Cover and cook on low until done. Makes 8 to 10 servings.
Preheat oven to 350°. Combine crumbs with margarine. Press into 9-inch pan. Bake crust 7 minutes. Leave oven at 350°. Mix all and bake 40 minutes.
Cut core out of cabbage. Boil cabbage and keep removing outer leaves as they get a little soft. Save remaining small pieces of cabbage. Fry bacon and save drippings.
In large mixing bowl, beat together butter and sugar at medium speed until light and fluffy. Add remaining ingredients, except flour, cherries and pecans. Beat until blended well. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended. Stir in cherries and pecans. Spread evenly in greased and floured 9 x 5 x 3-inch loaf pan. Bake at 325° for 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely.
Cut onions into rings. Dip rings into the milk, then flour. Drain flour rings on paper towel. Beat eggs well and add 1 cup milk. Dip rings into this mixture. Dip rings back into flour again. Place on paper towel to dry. Fry 2 or 3 at a time at 375° and sprinkle with salt. May be made 3 hours ahead.
In a large skillet with a small amount of oil, combine ham, chopped onion, pepper and flour. Heat; then add green beans, tomatoes and other ingredients. Cook, stirring often, until beginning to thicken. Pour into casserole. Put into a 400° oven abut 20 minutes.
Grease a loaf cake pan. Place diced rhubarb in bottom of pan. Pour 1 cup of sugar over rhubarb. Then make batter and pour over rhubarb. Bake at 350° until tests clean, about 30 to 40 minutes.
Chop 1 cup of the broccoli. Add onion and saute at medium heat, about 5 minutes. Put in blender and liquify; then return to pan and saute again for about 1 or 2 minutes. Add remaining broccoli, milk and dissolved bouillon cubes. Cook at low heat about 5 minutes, careful not to scorch. Then thicken with cornstarch and 1/2 cup water. Serve hot.
Brown ground beef, onion and green pepper. Drain and place meat in casserole dish. Add macaroni and tomato sauce and stir all ingredients together. Top with cheese, if desired. Bake at 350° for 30 minutes.l
Mix all ingredients, except flour and soda. Sift flour and soda together and add. Pour into greased 9 x 13-inch pan. Bake approximately 45 minutes at 350°.
Boil cabbage until leaves are soft; loosen leaves. Set aside. In a large bowl, mix all ingredients except soup. Spoon mixture onto each large leaf (about 2 tablespoons in each). Fold and fasten cabbage leaf with a toothpick. Layer bottom of large pot with unused cabbage leaves. Place stuffed cabbage leaves in layers. Cover with soup and any remaining leaves. Cook on high flame until bubbling. Simmer with cover on for 2 hours.
Cook together until tender. Thicken as desired. You may also want to vary the seasonings to your taste. Use with meat, eggs, taco salad, etc.
Place chicken in pot. Add butter. Let cook until chicken is done. Remove chicken; let cool. Remove bones. Tear chicken into small pieces. Put back into butter water; bring to boil. Roll canned biscuits into small pieces. Drop into chicken; boil about 10 minutes on high, stirring to avoid sticking. Reduce heat and cook 15 minutes longer until it's all cooked together and dumplings are done. Tastes great by itself or over rice.
Crush and mix well Oreo cookies with melted butter. Flatten and press into 9 x 13-inch pan. Mix cream cheese with powdered sugar and Cool Whip. Spread over cookie mixture. Mix pudding mix (follow directions on package). Spread over cream cheese mixture. Top with remaining Cool Whip and some crushed Oreo cookies. Chill at least 6 hours.
Spread chops with mustard on each side. Coat with flour. Do not salt. Put pork chops in fairly hot skillet with a little vegetable oil and brown each side, turning as needed. Put browned chops in shallow baking dish. Pour soup over chops. Add water so you will have enough liquid. Bake covered at 350° for 1 hour or until tender.
Remove crust from bread; butter and layer in 9 x 13-inch dish. Cook sausage; spoon over bread. Sprinkle with cheese. Combine eggs and half and half; pour over cheese. Cover and refrigerate overnight. Bake at 350° for 45 minutes. Serves 8.
Mix first 8 ingredients. Mix oil and dressing. Mix and toss over cracker mix. Place on large pans. Bake at 250° for 45 minutes, stirring every 15 minutes.
Mix together Ranch dressing, 1000 Island dressing, mustard and relish. Refrigerate for 1 hour. Serve with chips.
Luau Style: Take one large pineapple and cut 1 1/2-inch slices from top and bottom of an unpeeled fruit. Save these pieces. Use a long, skinny knife to cut around the fruit, 1/2-inch inside the rind. Loosen fruit at top and bottom and push it out of the rind in one piece. Cut peeled pineapple into 6 or 8 wedge-shaped pieces. Reassemble pieces and refill shell. Replace top and bottom pieces. Serve by removing pineapple top and taking out sections with fork or fingers.
Pour milk into blender. Add ice cream. Next, add flavored syrup. Blend ingredients. Pour into glass and enjoy.
Mix first three ingredients well and spoon into graham cracker pie crust. Chill and serve.
Layer 1/3 each of frozen potatoes, ham, onions and cheese in bottom of slow cooker. Repeat 2 times. Beat together eggs, milk, salt and pepper. Pour over mixture in slow cooker. Cover. Cook on low 8 to 9 hours.
Mix all ingredients thoroughly and shape into tiny meat balls. Brown in skillet with a small amount of olive oil. Now add to sauce and simmer for about 30 minutes.
In a 2 Quart microwave safe bowl. Put sugar, cinnamon, orange juice in bowl and mix together. Then add pecans, and stir a little more. Cover bowl with plastic wrap and cook for 6 minutes on 70% power. Take our of microwave, be careful bowl will be hot. Stir and place new plastic wrap over bowl and microwave 8-10 more minutes. Stirring often in these 8-10 minutes. When done pour onto cookie sheet lined with waxed paper. Let cool and dry for a few hours. If they stick together break apart. Store in air tight container or plastic bags. Very good.
Turn control to light for slightly brown or turn control to dark for burnt toast. Push toaster to start.
Chop or grind chicken. Add the other ingredients and mix with enough Miracle Whip to hold the mixture together. You can add chopped fresh parsley for color, but it is optional. This is great for teas, brunches, luncheons and any kind of reception.
Mix all spices together. Knead into bread. Refrigerate 3 days kneading each day. On fourth day, shape into rolls, not over 2 1/2-inches in diameter. Bake on broiler rack at 150° to 175° for 10 hours. Cool and refrigerate.
Wash beans well; place beans, tomatoes, onion, salt and pepper into a large pot and cook until nearly done. Add sausage and cook for 10 minutes. Serve with corn bread and rice. Yield: 12 servings.
Brown bacon; drain extra fat. Fry onions in bacon fat until soft; set aside. Fry ground beef or chuck until browned. Add all seasonings. Simmer for 30 minutes. Mix in beans, bacon and onions. Place into a large baking dish or two oven to freezer casseroles. Bake the entire batch in one pan at 325° for 2 hours or less. Or freeze in smaller casserole dishes and bake as needed.
Wash potatoes and boil in skins until tender. While potatoes are cooking, boil the eggs and cut all other ingredients very fine. Peel potatoes and put in a large bowl. Add vinegar and let stand 15 minutes. Cube potatoes and combine all ingredients. This is better if you can serve before refrigerating.
Mix together soup, sour cream and chilies. Divide in half. Add chicken and green onions to half and fill tortillas. Spread other half on top and sprinkle with cheese. Bake at 350° until bubbly.
Combine onion, green pepper, celery and margarine in a 3-quart casserole. Microwave on High until vegetables are tender, 3 to 6 minutes. Add tomatoes, tomato paste, water and flour, stirring to break up tomatoes. Mix in remaining ingredients except shrimp. Cover. Microwave at High until mixture is bubbly, 8 to 10 minutes, stirring twice during cooking. Stir in shrimp. Cover. Microwave on High until shrimp is opaque and tender, 4 to 6 minutes. (Do not overcook or shrimp will be tough.) Stir twice during cooking. Let stand 2 minutes. Serve over hot rice.
Sprinkle a little mustard on chops and brown in oil. In casserole, arrange potatoes, onions and chops in layers. Mix the rest of ingredients together and pour over all. Cover and bake at 350° for 1 1/2 to 2 hours.
Sift dry ingredients together. Add milk and egg to dry ingredients; mix. Pour into a greased skillet or pan. Bake at 400° to 450° until brown.
Combine bread crumbs, half of butter, onion, celery, parsley, walnuts, salt, pepper and enough water to moisten. Make 4 mounds of stuffing each on a square of foil. Arrange on small cookie sheet. Brush both sides of chicken breasts with lemon juice. Then spoon remaining butter over. Season with salt and pepper. Place open chicken breast over each mound. Shape around stuffing, tucking sides under. Bake at 350° for 45 to 50 minutes. Makes 4 servings.
Whip egg whites until stiff, slowly adding confectioners sugar and ground nuts. Divide into 5 equal parts in greased and floured 8 or 9-inch spring-form pans. Bake at 325° to 350° for 20 to 25 minutes or until toothpick inserted comes out clean. Gently take out of pans and cool.
Mix together flour, 1 cup sugar, salt, yolks and milk, gradually, while cooking on top of a double boiler, stirring gradually until mixture thickens (about 10 minutes). Set aside to cool.
Chop green pepper and onion; mix with the meat, water and tomatoes in a pan. Heat to boiling; lower heat and cook slowly 10 minutes. Stir in rice. Cover and cook slowly for 25 minutes, until rice is tender. Add salt and pepper. Makes six 3/4-cup servings.