HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter in a large pot. Add the onion, carrots and celery; cook for 10 to 15 minutes, stirring from time to time. Add the potatoes and parsley; stir until coated. Stir in the stock; cook, partially uncovered, until the potatoes are tender, about 20 minutes. Put through a strainer, or puree in a blender or food processor. Return to the pot. Stir in the cream. Add salt and pepper to taste. Reheat without boiling. Serve hot or cold.
Mix and brush top with melted butter and let rise until double in bulk. Stir down and spoon into buttered muffin tins. Let rise until dough reaches almost top of pans. Bake at 425° for 12 to 15 minutes.
Melt velveeta cheese. Then add sour cream and ranch dressing. Heat for 1 minute.
Sift flour, salt and baking powder together. Cream shortening; add sugar. Add eggs, one at a time. Blend in chocolate and vanilla. Add dry ingredients and beat until well blended. Pour into greased pan. Bake at 350° for 20 to 25 minutes.
Blend oil and sugar. Add eggs, beating after each egg. Sift flour, soda powder, salt and cinnamon; add to oil and sugar mixture. Mix well and add the carrots and pecans. Mix well. Pour into three greased cake pans and bake at 350° until done. Frost with Cream Cheese Frosting.
Combine herbs spices from spaghetti mix. Mix well with oil solution. Mix vegetables together. Prepare spaghetti as directed on package except break into thirds. Mix together. Refrigerate overnight.
Mix all ingredients together and store in a jar or decanter. Use 2 rounded teaspoonfuls in a cup of boiling water.
Simmer all ingredients in saucepan. Pour over cleaned chicken and bake 1 to 1 1/2 hours in a 350° oven. Serves 4.
In a 13 x 9-inch pan, melt butter in oven. Sprinkle crumbs over butter. Pour milk over evenly. Top with remaining ingredients; press gently. Bake at 350° for 25 to 30 minutes until light brown.
Cut tops off of peppers and clean out seeds. Arrange peppers in a large saucepan. Mix hamburger, rice, egg, milk, onion and salt together and use mixture to stuff peppers. Mix soup and water together and pour over peppers. Cook over medium heat about 45 to 60 minutes or until done.
Mix together the Eagle Brand and lemon juice. Stir until thick. Drain the fruit cocktail or oranges; stir into Cool Whip. Fold fruit and Cool Whip into milk mixture. Slice cake into 3 equal layers. Spread mixture like frosting between layers, on the sides and pour any that's left into center of cake. Refrigerate before and after serving.
Preheat oven to 450°. Put oysters in layers in baking dish, alternating with crumbs, bits of butter and salt and pepper to taste. When dish is full, add oyster liquor and milk to moisten. Cover with crumbs and dot with butter. Bake at 450° for 30 minutes. Serves six.
Cream margarine; gradually add sugar, beating until light and fluffy. Add eggs, beating well. Stir in mashed bananas. Combine flour and nuts to creamed mixture, mixing just until smooth. Spoon into greased and floured 9 x 5 x 3-inch loaf pan. Bake in a 350° oven for one hour or until done.
Cover the beef stew meat in water in a large pot. Cook the meat in the water for 15 to 20 minutes. Add soups, salt and pepper. Add potatoes that have been cubed and sliced carrots. Cook on low simmer until all are tender.
Boil potatoes; set water aside. Fry bacon until crisp. Add onion to bacon grease; saute 2 to 3 minutes; drain. Add potatoes and water. Bring to a boil. Stir in cream of chicken soup and sour cream gradually. Add milk slowly, then seasonings. Do not boil. (This only fills crock-pot to 1/2 to 2/3. If you are feeding very many, double recipe.)
In blender container, combine bananas, lemon juice, water and milk. Blend well. Add ice, blending until smooth. Serve in frosted glasses. Refrigerate leftovers. Makes 5 cups.
Cut sausages into small slices. Layer croutons, sausages and cheese. Should make 2 layers in a 9 x 12-inch baking pan. Mix eggs, milk and mustard until foamy. Pour evenly over croutons, cheese and sausages. Refrigerate overnight. Bake at 350° for 35 to 45 minutes; if glass pan is used, 45 minutes. Great for brunch. Make the night before and bake in the morning. Serves 8 to 12.
In a small saucepan, mix flour and milk. Cook over medium heat. Stir constantly until a smooth paste is made. Set aside until lukewarm.
Place fillets in greased casserole. Sprinkle onion and tomatoes over fillets. Broil 10 minutes. Sprinkle with cheese and broil another 3 minutes. Serves 4.
Mix all ingredients well. Pour into baking dish and cook at 400° for 1 hour.
Beat eggs; add oil, sugar, vanilla and zucchini. Mix well. Add all dry ingredients and mix well. Then add raisins, pineapple and nuts and mix. Bake in greased and floured Bundt pan at 325° for about 1 hour and 20 minutes or mix will fit in 2 greased and floured bread pans and bake for 1 hour.
Rinse and drain artichokes. Either mash or chop in food processor. Mix with remaining ingredients. Preheat oven to 300° and bake in baking dish for 20 minutes or until slightly brown and bubbly.
Cut top of bread off and scoop out inside. Combine all ingredients and mix well. Fill bread with mixture. Replace the top. Wrap in foil and place on cookie sheet. Bake at 350 for 1 hour. Serve with chips and rest of bread.
Crush crackers. Mix raisins, cherries and nuts with crackers. Melt over low heat the marshmallows with the cream. Pour over mixture; blend well. Press in wax paper lined cracker box and refrigerate.
Fry bacon. Drain fat. Add beef to bacon and brown. Add vegetables and cook until veggies are soft. Add rest of ingredients. Mix well. Bake at 350° at least 1 hour. Can freeze half for later use.
Soften butter and cream cheese and mix together, then add remaining ingredients. Place in refrigerator to chill. Shape into eggs and put into refrigerator to harden. Dip eggs in melted chocolate and place on wax paper to cool.
Sprinkle dates, pineapple, nuts and cherries with 1/4 cup flour. Beat eggs; add sugar. Sift 1 1/4 cups flour, baking powder, salt, cinnamon and nutmeg together. Add to sugar mixture. Fold in fruit and pack in well-greased and paper-lined tube pan. Bake at 300° for 1 to 1 1/2 hours.
Brown meat on all sides in a large, heavy skillet. Add consomme, wine (or cranberry cocktail), soy sauce, garlic and onion powder. Heat to boiling. Reduce heat, cover and simmer 1 hour, or until meat is tender.
Add egg and bread crumbs to meat; mix. Add all seasonings; mix thoroughly. Shape into balls with hands. Fry until brown in olive oil. Drain on paper towels.
Preheat oven to 350°. Clean mushrooms; remove caps and chop stems. Mix cracker crumbs with spices, onions and melted butter. Add chopped mushroom stems.
Place 2/3 cup butter in large saucepan; add celery and saute until tender. (Do not brown.) Combine cubed bread, onion flakes, parsley, poultry seasoning, salt and pepper. Add celery; toss to mix. Set aside. In same saucepan, melt 1 cup butter. Stir in flour. Cook 2 minutes, stirring constantly. Gradually stir in chicken soup mix, water, milk and salt. Cook, stirring constantly, until mixture thickens. Add some hot mixture to eggs; blend well. Pour back into hot mixture; cook 1 minute. Stir sauce and chicken into celery bread mixture. Turn into greased 9 x 13 baking pan. Toss bread crumbs with 2 tablespoons butter. Sprinkle over top of casserole. Bake at 350° for 40 minutes, until hot and bubbly. Makes 12 servings.
Place chicken in greased baking pan. Sprinkle with salt and pepper. Place sauerkraut over chicken; top with Swiss cheese. Pour dressing over cheese. Cover with foil and bake in 325° oven about 1 1/2 hours or until fork can be inserted in chicken with ease. Sprinkle with chopped parsley.
Cut crusts off bread; save for crumbs. Cover bread with milk to soften. Mix in all other ingredients. Butter baking dish; sprinkle with crust crumbs. Pour all ingredients in pan. Top with more crumbs. Dot with butter. Bake at 350° for 1 hour.
Brown beef. Add onions, garlic and mushrooms. Saute until onions are lightly browned. Add remaining ingredients and simmer over medium heat for 30 minutes. Serve over hot buttered noodles.
Mix all ingredients together and store in jar. When ready to serve, add 2 teaspoons mixture to 1 cup water.
Put the celery seed, salt and cloves in a bag. Slice medium size cucumbers in about 1/4-inch slices. Cover with a mixture of 2 cups lime and 2 gallons of water. Let stand for 24 hours, stirring occasionally. Rinse cucumbers well and soak for 3 hours in clear, cold water, then drain well. Bring to a boil the vinegar, sugar and spices; let cool a little, then pour over the drained cucumbers and let stand overnight. Next morning, boil all for 40 minutes. (I let them simmer after they come to a boil.) Pack pickles into sterilized jars and pour hot liquid over them and seal. Yields 7 or 8 pints.
Preheat oven to 350°. Grease 13 x 4 1/2 x 2-inch loaf pan and sprinkle with some bread crumbs. Toast 12 slices of dry white bread until dry and golden brown. Roll with rolling pin to make crumbs.
Cut meat into 1 inch cubes, sprinkle with salt and pepper and roll in flour. Melt 3 tablespoons oil in skillet and brown meat well. Transfer meat to a 2-quart casserole. Lightly brown onion in fat and add to meat. Add seasoning and celery and stir well. Cover and bake in a 325° oven for 1 1/2 hours. Add can of peas, vegetables and sprinkle with salt and pepper. Stir into meat. Cover and continue baking for 20 minutes or until cooked.
Cook broccoli. Cut into 1-inch pieces and place in buttered 1 1/2-quart casserole. Combine ham with parsley, green pepper, eggs, cheese, onion and lemon juice. Cover broccoli with ham mixture. Top with cream sauce. Sprinkle buttered crumbs on top. Bake in a 350° oven for 20 minutes. Serves 5 to 6.
Combine all ingredients, except butter and vanilla. Cook until thick. Remove from heat and add butter and vanilla. Pour into baked deep dish pie shell or 2 regular pie shells. Top with meringue and bake in 375° oven about 10 minutes or until lightly brown.
Brush a large piece of heavy aluminum foil with butter. In a small bowl, combine all ingredients except potatoes. Cut potatoes in 1/2-inch thick wedges. Place in foil and brush oil mixture on potatoes. Tightly seal edges of foil. Place on grill. Cook 1 hour.
Layer tomato slices attractively on plate. Top with onion and cheese. Mix together vinegar, garlic, salt and pepper and olive oil. Pour over salad. Garnish.
Combine sugar and oil; add beaten eggs and water. Add spices and flour; mix thoroughly. Place in 2 large or 3 medium loaf pans. Bake at 350° for one hour. After removing from oven, brush with melted butter. Freezes well. Enjoy!
Combine all ingredients and mix; shape into a loaf. Put into a nonstick bread pan, 8 1/2 x 4 1/2-inch. Bake 1 hour at 350°.
Mix flour, salt and baking powder. Add with milk to eggs. Add corn and drop by tablespoons into hot oil until browned.
Preheat oven to 375°. Cream shortening, sugar and egg together. Add vanilla and buttermilk. Sift into mixture flour, baking soda and cocoa. Drop by rounded teaspoonful onto greased cookie sheet. Bake for 10 minutes.
Stir the flour, oatmeal, sesame seed, wheat germ, baking powder and cinnamon in a large bowl until blended. Add the peanuts, walnuts, raisins, dates and sunflower seeds; stir to coat. Beat the oil, maple syrup, egg and banana together. Fold into the dry ingredients until blended. Drop by rounded 1/4 cupfuls onto lightly greased baking sheets. Bake until bottoms are golden, 15 to 18 minutes. Makes about 20 cookies.
Mix juice, egg, flour and sugar together. Heat to boil and thicken. Cool. Fold into whipped cream. Keep cold. Makes 2 1/2 cups.
Combine all ingredients together into a casserole dish. Top with corn flakes. Bake at 375° for 25 minutes.
Heat oven to 375°. In a 10-inch skillet, cook zucchini and onion in margarine until tender, about 10 minutes. Stir in parsley and seasonings. In large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish. Press over bottom and up sides to form crust. Spread crust with mustard. Pour vegetable mixture evenly into crust. Bake at 375° for 18 to 20 minutes. (If crust becomes too brown, cover with foil during last 10 minutes of baking.) Cut into wedges to serve. Serves 6.
Slice eggs in half lengthwise and carefully remove yolks. Mash yolks. Add mayonnaise, cream cheese, mustard and lemon juice, stirring until smooth. Stir in ham, dill weed and salt. Spoon or pipe into egg white halves.
Sift dry ingredients. Cut in shortening. Blend in oats and swiftly stir in milk and egg. Blend 1/3 cup brown sugar with 2 tablespoons soft butter. Pat into greased muffin pans. Arrange pecan halves in pan and pour mixture over. Fill 2/3 full. Bake 20 minutes at 425°.
In small bowl, mix nuts, cinnamon and 1/2 cup sugar. Cream butter and 1 cup sugar, beating until light and fluffy with beater at full speed. Add eggs, one at a time. Add vanilla. Add flour, baking powder, salt and baking soda, beating well. Add cream. Spread half of batter in pan; top with apples. Top apples with nut mixture. Add remaining batter. Add remaining nut mixture.
Prepare lettuce as for tossed salad. Drain and rinse beans. Add diced tomatoes, diced onions, cheese and beans to lettuce. Chill. Just before serving, toss with Fritos and Catalina dressing. Goes well with King Ranch Chicken.
Mix together into crumb mixture. Put into 9 x 13-inch pan and press lightly. Bake at 350° for 20 minutes. Cool.
Drain sauce from pork and beans. Put beans, brown sugar, ketchup, onion and bacon bits in a 3-quart saucepan. Bring to a full boil, then reduce heat and simmer for 15 to 20 minutes, until thick. Serve hot or warm.
Saute chopped vegetables in olive oil in a large pot on medium-high heat for about 10 minutes. Add turkey sausage and turkey and crumble; cook at medium heat, crumbling turkey and stirring until turkey loses pink color. If using wine, add wine and cook at medium-high heat until most of wine liquid has evaporated. Add the tomatoes (chop some of the tomatoes in the pot with a spatula, if whole) and lower heat to keep simmering. Simmer one or two hours. Serve over your favorite pasta. More than enough sauce for one pound of pasta.
Combine all ingredients and stir (do not beat). Batter should be lumpy. For a thicken batter, use less water. Also good with Tony's Creole seasoning. Delicious for shrimp, vegetables, etc.
Mix sugar, sour cream and pecans together and add to all other ingredients. You may add more sour cream for moisture. Place in serving bowl and chill.
Hollow out heart of lettuce, leaving about 1-inch shell of leaves. Blend together Bleu cheese and mayonnaise.
Just mix, roll out and cut with a cutter. Place on a cookie sheet. Bake at 425° for 16 to 18 minutes. Makes medium-size biscuits.
Soften gelatin in 1/2 cup milk. Scald 1 1/2 cups milk, stir into gelatine to dissolve. Stir in sugar and salt. Set aside. Beat eggs at high speed of mixer for 5 minutes. Add the two milks, pudding mix and vanilla. Then add gelatine mixture. Takes 20 minutes to freeze.
Slice vegetables. Mix sugar, vinegar, salt and celery seed. Heat until sugar is melted. Pour mixture over vegetables. Marinate overnight or 1 to 2 days. Makes approximately 1/2 gallon.
Cut crust away from bread. Spread with butter and place in a greased casserole dish. Brown sausage, stirring to crumble. Drain well. Sprinkle over top of bread. Sprinkle cheese over top of sausage. Beat eggs. Add half and half and salt to eggs. Pour over top of cheese. Cover and chill overnight. Let it sit out of refrigerator for 15 minutes before baking. Bake at 350° for 45 minutes.
Wash spinach leaves after removing stems and chop finely. Beat egg in a mixing bowl. Add onion, melted margarine and spinach. Sift in flour, bread crumbs, salt and baking powder; blend well. Add some milk to make mixture just firm enough to drop from a spoon. Heat oil in a deep fryer or a suitable skillet. Drop mixture in hot fat by the spoonful and cook until golden.
Saute celery and onion in oleo; pour onion and celery mixture over crumbled corn bread. Add poultry seasoning and garlic, then add undiluted chicken and rice soup; mix well and add egg. Bake at 400° until edges are brown. Bake pieces of broiler chicken on top, if desired.
Mix milk, egg yolks, lemon juice and grated lemon rind well. Pour into crust. Beat rest of ingredients (butter and egg whites) until foam peak. Add sugar until stiff and bake until golden brown.
Mix together and pour on chilled graham cracker crust. Top with 1 large can black pie cherries (drained). Chill.
Saute onion and pepper in oil until tender. Mix cornstarch with chicken stock and stir in onion and pepper. Add soy sauce. Cook, stirring constantly, until thickened. Stir in chicken. Pour over 2 cups cooked rice. Top with tomato wedges.
Melt margarine in skillet. Saute onion and celery 3 to 4 minutes. Add remaining ingredients and cook until broccoli breaks apart and well mixed. Pour into baking dish. Bake 1 hour at 350°.
Mix cranberries, marshmallows and sugar. Let stand overnight. Next day, mix well. Let stand overnight again. In mixer, mix remainder of ingredients. Serves 12.
Wipe each fillet and sprinkle with salt and pepper. Sprinkle cheese and onion on each fillet. Roll jelly-roll style and secure with toothpick. Dip each rolled fillet in egg or water wash. Coat with bread crumbs. Place in well buttered dish. Pour melted butter over top and bake at 400° for 25 to 30 minutes. Place under broiler until bread crumbs brown, 1 or 2 minutes. Garnish with parsley and lemon wedges. Even if you are not a seafood cook, try this.
Mix sugar and cocoa together. Blend in eggs. Gradually add melted margarine to dry ingredients. Continue mixing while gradually adding flour and then vanilla.
Put all ingredients in saute pan. Cook on medium heat for 20 to 25 minutes. Serve hot.
Saute onions, green pepper, celery and garlic in butter in large skillet until almost tender. Stir in bay leaf, salt, thyme, basil and cayenne pepper. Chop tomatoes. Add to skillet. Cook for 5 minutes, stirring frequently. Add tomato sauce and okra. Simmer, covered, for 10 minutes. Remove bay leaf; add shrimp. Bring to a boil. Simmer for 5 minutes or just until shrimp turn pink. Cook noodles using package directions. Drain. Serve sauce over noodles. Yields 4 to 6 servings.
Crumble margarine, brown sugar and pecans over top and bake another 5 minutes.
Pour melted butter over corn flakes. Add mayonnaise and other seasonings. Mix in crab meat with fork so it will not pack. Fill crab backs or individual containers. Bake at 400° for 30 minutes. Serve hot.
Stir and heat to thicken. Pour into baked shell and sprinkle with cinnamon.
Cook mixture slowly (approximately 2 hours) on low heat, stirring occasionally. Serve over hamburger buns. Serves approximately 8.
Preheat oven to 400°. Melt butter in 1/2 cup boiling water; add flour and salt and stir vigorously, cooking until mixture forms a stiff ball. Remove from heat. Make well in middle of ball and break eggs into well. Beat until smooth. Stir in Parmesan cheese and pepper. Drop dough onto lightly greased baking sheet in teaspoonfuls (about 24). Bake 10 minutes or until puffed and golden. Remove, cool and split.
Brown hamburg with onion, salt and pepper. Place in casserole. Add corn and mix lightly. Arrange Tater Tots on top. Dilute cream of mushroom soup with milk; pour over top of Tater Tots. Bake for 45 to 60 minutes at 350°.
In oblong cake pan, spread pie filling, next pineapple and sprinkle coconut over this. Sprinkle dry cake mix over this. Cut up margarine in small slices over top and add nuts to top. Bake at 350° for 25 minutes.
In a skillet, saute the onion and garlic in the olive oil just until they begin to soften. Stir in the shrimp, rosemary, paprika, salt and pepper to taste and white wine. Cook the mixture for a few minutes. Stir in the tomato sauce and the parsley. Cook the mixture for about 5 minutes more or until shrimp are done. Add the cheese and stir it until it is almost melted. Divide the mixture among 4 earthenware pots and top each serving with a spoonful of sour cream and some finely chopped parsley. Serves 4.
In microwave or top of double boiler, combine soup, gelatin and cream cheese. Heat until melted. Remove and add mayonnaise, celery, onion and shrimp. Mix thoroughly. Pour into mold.
Cook squash until tender in salted water. Drain squash well. Mix with other ingredients. Bake at 350° in buttered dish 30 to 40 minutes. May use bread crumbs on top.
Combine first 5 ingredients in a large bowl. Mix well. In a saucepan, heat remaining ingredients, except raisins. Add the hot mixture to the ingredients in the bowl. Spread this mixture on a lightly greased cookie sheet. Bake at 250° for 45 to 50 minutes. Stir mixture every 15 minutes. Stir raisins into baked mixture. Cool. Store in airtight container. Yields 1 1/2 quarts granola.
Combine peanuts, sugar, syrup and salt. Microwave on high for 5 minutes. Stir. Microwave 2 more minutes. Add margarine and vanilla. Microwave 2 more minutes. Add soda, stir till foamy. Pour into buttered salted cookie sheet and spread. Cool and break up.
Let cheese soften, then mix everything together until well blended. Roll into large or small balls. Roll into finely chopped nuts.
Use an electric skillet with 1/2 full of oil. When oil gets hot take mixture of first 5 ingredients (mixed well), pour mixture (1/2 cup) through funnel. Move into a circular motion and then crisscross motion. Turn when it becomes brown. Drain on paper towels and sprinkle with powdered sugar.
Combine all ingredients and turn into a pastry lined pie plate. Bake in hot oven at 450° for 10 minutes. Reduce heat to 350° and bake for 30 minutes longer or until pie is set and crust is browned.
Add margarine to mashed squash. Add remaining ingredients and pour into a 2-quart dish. Top with marshmallows. Bake at 300° for 40 minutes.
Preheat oven to 350°. Beat together the brown sugar, margarine, syrup, flour, water and eggs. Gradually add cake mix to mixture. When mixed, add raisins or dates and walnuts. Spread mixture in a 13 x 9-inch greased pan. Bake for 30 to 45 minutes, until brown. When cool, cut in pieces.
Cream margarine and sugar substitute. Beat in eggs, water and vanilla. Combine flour, baking soda and salt in a small bowl. Add dry mix to creamed mixture, stirring to blend thoroughly. Stir in chocolate mini-chips. Bake at 375° for 8 to 10 minutes. This cookie will not brown as other chocolate chip cookies. Makes about 7 dozen.
Combine in a 2-quart saucepan the margarine, cocoa and water. Heat to boiling. Remove and add flour, salt, soda and sugar. Beat until mixed. Add 1/2 cup sour cream and eggs; blend. Bake at 375° for 22 minutes in a greased pan (15 x 11 1/2-inch).
Measure 1 cup cake mix; set aside. Combine remaining mix with 1 egg and oil. Press in bottom of greased 13 x 9-inch pan. Bake at 350° for 10 minutes.
Cook spaghetti and drain. Mix all ingredients together. Chill overnight. This salad keeps well for several days.
Saute sausage, onions and apples in oil in a large skillet until onions and apple slices are tender, stirring constantly. Makes 4 servings.
Combine and cook over medium heat until thick. Cool. Spoon over fresh fruit (cut in bite size). Mix gently.
Sift flour and salt. Beat egg until lemon colored. Add milk; beat until smooth. Dip a few onion rings at a time into the batter so that each ring is completely covered. Drop the rings, a few at a time, into hot shortening.
In a small jar with a tight-fitting lid, shake together all dry ingredients until well blended. Rub dry mixture onto all surfaces of ribs. Grill ribs over indirect heat in covered grill, turning occasionally, until ribs are very tender, about 1 1/2 hours (or roast ribs on rack in shallow pan in 350° oven for 1 1/2 hours). Cut into 1 or 2-rib portions to serve. Serves 10. Preparation Time: 10 minutes. Cooking Time: 90 minutes.