HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the cucumber, scallions and butter in a saucepan. Cover with a circle of wax paper cut to fit the inside of the pan exactly. Simmer over low heat for 19 minutes. Discard the paper and add flour. Stir in the chicken broth and lemon juice. Simmer for 10 minutes. Add salt if necessary. Puree the soup in the blender and chill in the refrigerator for 4 hours. Garnish each bowl with sour cream and dill weed. Makes 6 servings.
Chop carrot, celery, and green pepper. Add to other ingredients. Leave overnight covered. Can slice boiled egg on top.
Spread pie filling in bottom of a 9-inch square pan; sprinkle with lemon juice. Combine dry cake mix, nuts and melted butter. (Mixture will be crumbly.) Sprinkle over pie filling. Bake in preheated 350° oven for 40 to 45 minutes or until golden brown. Top with whipped cream to serve.
Mix meat and seasonings together and shape into balls. Roll in uncooked rice and place in baking dish. Add butter and tomatoes and bake 30 to 35 minutes at 350°.
Cut beef into bite-sized pieces. Combine all ingredients in greased casserole. Cover and bake at 250° for 5 hours.
Clean broccoli and cut into 1/2 inch pieces. Steam in 1/2 cup water until tender. Do not drain; set aside. Melt butter in large pan over medium heat. Add flour, stirring constantly, to make sauce. Cook 2 to 4 minutes. Add chicken stock; still stirring, bring to a boil. Turn heat on low. Add broccoli, half and half, salt and pepper. Heat slowly; do not let boil again. Serves 8.
Mix all ingredients well. Pour into a greased bread pan. Bake at 350° for 1 hour.
Drain cherries; save juice. Drain rhubarb. Combine tapioca, sugar, salt, cherries, juice and rhubarb in saucepan. Cook and stir over medium heat until mixture comes to a boil; remove from heat. Combine sifted flour, baking powder, sugar and salt; sift together. Cut in shortening. Add milk gradually, stirring, until soft dough is formed. Turn out on lightly floured board; knead 30 seconds or enough to shape. Roll dough to fit dish; make several cuts near center. Pour mixture into greased 11 x 7 x 2-inch baking dish; dot with butter. Cover with dough. Bake at 425° for 20 to 30 minutes. Sprinkle with confectioners sugar. Use cream, if desired.
Cook ground beef and onion together until meat is brown and onion is yellow. Add the beans and soup and cook for 10 minutes. Make a paste of the chili powder, flour, water and salt and add to mixture. Cook over low heat, stirring frequently, for about 45 minutes. Serve hot with crackers or hot fried corn meal mush. Serves 8.
Cook noodles; drain. In a large skillet, over medium heat, cook kielbasa and onion until browned, stirring often. Drain off fat. Add soup and stir until smooth. Gradually stir in milk. Add beans and pepper. Heat to boiling. Reduce heat to low. Cover and cook 5 minutes, stirring occasionally. Add cooked noodles. Heat 2 minutes, stirring often. Serve with mustard.
Brown beef and sausage in oil. Simmer first 8 ingredients for 1 hour. Mix together the cottage cheese, eggs, salt, pepper, parsley flakes and Parmesan cheese and set aside. Cook and drain noodles. Rinse in cold water and place half the noodles in pan. Spread half the cottage cheese mixture over the noodles and top with half the mozzarella cheese, then half the meat. Repeat this process. Bake in 13 x 9 x 2 inch pan at 375° for 30 minutes. Makes 15 servings.
Stir together and heat. Serve warm with large Fritos or Doritos for dipping.
Season steak to taste with garlic powder, pepper and seasoned salt. Grill to desired doneness. Chill in fridge and trim. Slice thinly across grain into strips. Combine salad dressing mix, mayonnaise and sour cream; mix well. Chill. Toss steak with enough dressing to coat. Add tomatoes and mushrooms.
Melt stick of butter in bottom of pan. Mix together sugar, flour, and milk. Stir well. Pour over butter in baking dish. Pour peaches over batter. Sprinkle with cinnamon and sugar. Bake at 350° for 30 minutes or until done.
In a heavy skillet, mix sugar, butter and nuts. Stir over low heat until nuts are toasted and syrup is caramel coated. Mix in vanilla. Pour onto foil and sprinkle with salt. Let cool completely. Break into pieces.
Cream together shortening and sugar. Add eggs and vanilla and beat. Stir in flour and salt, then add crushed pineapple. Drop onto cookie sheets and bake in 350° oven for 12 to 15 minutes.
Put cornmeal and flour in bowl. Toss to mix. Add eggs, one at a time, and mix well. Pour oil into 8 or 9-inch black skillet. Put in 425° oven to heat while mixing cornmeal/flour. Pour hot oil into cornmeal mix; stir well. Pour mixture back into skillet. Bake 25 minutes in 425° oven. (Flip cornbread over the last 5 minutes to brown the top side.)
Chop green onions very fine. Mix softened cream cheese and mayo together, then add ham and onions and mix well. Makes great party sandwiches or can be used as a dip.
Boil together first 3 ingredients. Mix in remaining ingredients. Serve with corn chips. If doubling, don't double the onion.
Pour boiling water over cabbage leaves. Let stand 5 minutes. Drain. Heat ground beef until brown. Add onion, rice and egg. Roll a portion of filling into each leaf. Fasten ends with toothpicks. Place cabbage rolls in cooker. Pour tomato soup and water over rolls. Cook 40 minutes. Serves 4.
Combine first 8 ingredients in a plastic bag. Coat chicken with butter-flavored cooking spray and place in bag, shaking to coat. Place chicken on a baking sheet coated with cooking spray and lightly coat chicken with cooking spray. Bake at 400° for 30 minutes.
Dissolve jello in water; add berries, pineapple, banana and nuts. Pour half of mixture into 8 x 8 x 2-inch pan. Let congeal leaving rest of mixture at room temperature. Spoon sour cream over set gelatin, then pour remaining gelatin on top; chill.
Cook hamburger and beef bouillon in 2 quarts water. Cool and put in refrigerator overnight. Remove fat from pot and discard. In stew pot, add stewed tomatoes, tomato juice, onions and garlic. Cook as you prepare the rest of the vegetables. Add cabbage last as it cooks quickly.
Dissolve sugar and yeast in lukewarm water. Mix in beer. Pour in steamed, clean bottles; cork and store in cool place. Ready to drink after 4 to 5 days.
Mix lime Jell-O and hot water. Add crushed pineapple and sugar. Let stand until it starts to jell. Add celery, soft cream cheese, Dream Whip and nuts, if desired; let set until firm. (I sometimes add a few miniature marshmallows, if you wish to make a larger salad.)
Combine beef, onion, salt, milk and bread crumbs; form into balls and brown. Combine pineapple juice and water to make 1 cup. Add cornstarch, vinegar, sugar and soy sauce; cook until thick and clear. Add green peppers and pineapple. Pour over meat balls. Bake 1 hour at 350°.
Mix ingredients together. Melt margarine in 8-inch square pan. Pour excess into mixture and mix. Bake at 425° for 20 to 25 minutes.
Combine sugar and water; bring to a boil. Cook on medium for 5 minutes. Add cranberries and cook until they pop, 10 to 15 minutes (they become transparent). Remove from heat. Combine orange marmalade and lemon juice. Allow mixture to cool.
Melt margarine, then mix with flour and sour cream. Fill small muffin tin about full. Bake at 375° for about 10 minutes. Yields 2 dozen.
Mix all together. Roll into balls. Let chill for 4 hours. Bake at 350° for 20 minutes.
Cut cabbage in 1/2-inch wedges and place in bottom of casserole. Brown hamburger and onions and drain off excess fat. Add rice and place on top of cabbage. Mix tomato soup with can of water and heat. Pour over all and bake 1 1/2 hours at 350°.
Beat oil and eggs; add dry ingredients and mix well. Add nuts and strawberries. Mix together. Grease and flour six mini loaves. Bake at 350° for 1 hour.
Brown meat in Crisco; drain. Add apple, carrots, onion, 1/2 cup water, salt, pepper, garlic and bouillon cubes. Place in saucepan; bring to a boil. Simmer about 2 hours. Combine cornstarch with 1/4 cup cold water and Kitchen Bouquet. Add to meat mixture. Stir until thick and serve over hot noodles.
Preheat oven to 350°. Mix together cake mix, 1/3 c. butter or margarine and egg. Press into the bottom of a 9x13-inch pan. Bake at 350° for 12 to 18 minutes. Remove from oven and sprinkle with marshmallows. Return to oven for 1 to 2 minutes or until marshmallows begin to puff. In a saucepan over medium heat cook corn syrup, 1/4 c. butter, vanilla and peanut butter chips until melted. Remove from heat, stir in rice cereal and peanuts. Spoon mixture over marshmallow topped cake and spread to cover. Allow to cool before serving.
Stir until thick. Get a tablespoon and get out the mix. You can get a pouring pitcher. Fix the mix; make little pancakes on top of the stove on high heat. Serves 1.
Melt butter in medium sauce pan; add sugar, corn syrup and flour, stirring well. Bring to a boil, reduce heat and simmer, stirring constantly for 5 minutes. Remove from heat and set aside. Spread pecans on baking sheet. Bake at 300 degrees for 15 minutes. Gradually stir milk, candy pieces and pecans into syrup mixture. Serve over ice cream.
Preheat oven to 300°. Mix and bake 30 minutes, until top is golden brown.
Place yeast in large bowl. Mix in a little milk and make a paste. Smash any lumps! Add sugar, salt, remaining milk and eggs, beating well after each addition. Fill sifter with flour and sift into mix. Make just past sticky stage. Pour out onto board and knead. Roll dough out and place 3 cubes of margarine on it. Fold dough over margarine and smash. Margarine will come through flour a little. Roll out again and fold. Repeat. Place in refrigerator for 15 minutes.
Dissolve jello in water; stir in marshmallows until they start to dissolve. Add orange sherbet and fold in oranges, pineapple and Cool Whip. Refrigerate.
Preheat oven to 375°. Lightly grease a cookie sheet. Coarsely chop scallions.
Mix together. Bake in a loaf pan at 350° for 1 hour.
Pound chicken to 1/4-inch; set aside. In double boiler over hot (not boiling) water, beat egg yolks, wine and lemon with whisk until thickened. Add 1/4 cup butter, 1 tablespoon at a time, beating constantly until it thickens. Add tarragon, red pepper and 1/4 teaspoon salt; cover and keep warm.
Blend shortening, brown sugar and white sugar. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to sugar-egg mixture. Blend well. Stir in M&M's and chocolate chips. Put on ungreased cookie sheet. Bake 10 minutes at 375°.
Mix first 6 ingredients and set aside. Mix last 5 ingredients and then add to liquid. Bake 45 minutes to 1 hour at 350° in a 9 x 13-inch greased pan. Check with a toothpick.
Cream together the butter and sugar. Add pumpkin, egg and vanilla. Sift together flour, baking powder, salt and cinnamon. Add to creamed mixture. Stir in raisins and nuts. Drop by spoon onto greased cookie sheet. Bake 12 to 15 minutes in 375° oven.
Mix all ingredients together. Let set a little while before cooking. Drop by small spoonfuls in deep fry.
Cream together butter, cream cheese and powdered sugar. Set aside. Mix together milk and pudding mix well. Add cream cheese mixture. Fold in whipped topping. Using 8-inch diameter plastic flowerpot, layer ingredients. Begin and end with Oreos. (May also use 9 x 13-inch dish.)
Blend all ingredients in blender. Make the day before using. Store in refrigerator. Serve over salad of fresh spinach, sliced water chestnuts, bean sprouts, mushrooms, sliced hard-boiled eggs and bacon bits.
Sift flour once. Measure; add baking powder, salt, granulated sugar and 1 tablespoon cocoa. Sift again. Add milk, shortening and vanilla. Mix only until smooth. Then add nuts. Pour into greased casserole or small baking dish.
Preheat broiler. Combine butter, lemon juice and pepper. Roll crab in butter mixture and then lightly in flour. Put on rack, 2-inches from heat and broil for 10 minutes. Turn once.
Boil chicken noodle soup with 2 cups water, kamaboko and mushrooms for 3 minutes. Reduce heat to medium and add cabbage until cooked. Add salt and pepper to taste. Sprinkle green onion for garnish.
Mix eggs, sugar and buttermilk and stir well. Sift dry ingredients together; add to batter. Mix well and add 1 cup jam. Line pan and bake 1 hour in 300° oven.
Mix cream cheese, sugar and vanilla at medium speed until well blended. Add eggs and pour into pie crust. Spoon 1/4 can pie filling on top. Gently swirl with toothpick. Bake at 350° for 40 minutes or until center is almost set. Refrigerate 3 hours or overnight. Serve topped with remaining pie filling.
Saute celery, onion and mushrooms in oleo. Cook broccoli according to box; drain and add to sauteed mixture, then add soup. Melt cheese, add to broccoli mixture. Mix well. Serve warm with chips or crackers.
In a mixing bowl, combine eggs, corn, butter, celery, onions, bread cubes, paprika, salt and pepper. Spoon into a 9 x 13 x 2-inch pan. Arrange pork chops over dressing. Sprinkle with additional paprika and salt. Cover and bake at 350° for 40 minutes. Uncover and bake 30 minutes or until chops are tender. Makes 4 to 6 servings.
Pour into greased 13 x 9-inch pan the pie filling and pineapple with juice mix. Sprinkle cake mix and walnuts on top. Slice butter and place randomly over the top. Bake at 350° for 1 hour.
Preheat oven to 200°. Over medium heat, combine first 4 ingredients and boil 5 minutes. Remove from heat, stir in baking soda. Stir well. Pour over 8 quarts popped corn. Stir to coat well. Bake in large roaster or pan 1 hour, stirring every 15 minutes. Spread on waxed paper to dry.
Empty cool whip into bowl. Add cottage cheese, oranges and jello. Mix well and place in refrigerator.
Beat eggs 10 minutes, add sugar to eggs and beat. Add cream, vanilla or cardemon and enough flour to make a soft dough and roll very thin on pastry cloth with covered rolling pin. Use flour generously on cloth and rolling pin cover if desired. Cut into diamond shapes with knife or pastry wheel cutter. Fry in deep fat until barely brown. Dust with powdered sugar when still warm. Makes a large batch. Store in covered box, not in tight container.
Line jelly roll pan with crackers. Boil sugar and butter for 2 minutes. Remove from heat. Add nuts and vanilla. Pour over crackers and spread. Bake 10 minutes at 350°. Remove from pan to cool. Break in half if you want.
In a shallow dish, let six 12-inch wooden skewers soak in water to cover for 2 hours and let them drain on paper towel. Cut each salmon fillet crosswise into six 1-inch thick slices. Discard any small bones and beginning with the thicker end of each slice, roll the slice into a coil. Thread one of the shrimp and one scallop onto a skewer, add 2 salmon coils and add another scallop and shrimp. Make 5 more kebabs with remaining shrimp, scallops and salmon coils in same manner. Can be prepared and chilled for several hours. In a small bowl, stir brown sugar and lemon juice. Salt and pepper the kebabs; brush with brown sugar mixture and grill over glowing coals, basting often for 4 to 5 minutes on each side until salmon just flakes and shrimp are pink and firm. Brush with remaining brown sugar mix. Garnish with lemon wedges and dill sprigs.
Mix buttermilk and egg in a bowl. Mix oat bran, flour, salt and pepper in shallow bowl. Dip trout first in buttermilk mixture, then in oat bran mixture. Shake off excess. Heat oil and butter in large skillet on medium heat. Add trout. Reduce heat. Cook 4 to 5 minutes on each side. Garnish with lemon (use nonstick pan).
Sift together cocoa and sugar. Combine and stir in whiskey and corn syrup. Add and mix thoroughly the vanilla wafers and pecans. Roll mixture into small balls and dredge in powdered sugar.
Preheat oven to 325°. Cream first 2 and gradually add sugar. Beat well. Add flour, egg and vanilla. Blend well. Chill dough 1 hour. Shape into 1-inch balls. Press cherry or pecan into each. Bake 12 to 15 minutes.
Cream sugar, oil and eggs; add vanilla, apples, raisins and nuts. Add sifted dry ingredients, mixing well after each addition. Makes 2 large loaves and 1 small loaf. Bake at 350° for 50 to 60 minutes.
Brown meat, onion and peppers. Drain. Add corn, chili powder, salt and pepper. Mix cornbread mix according to package; add meat mixture. Mix well. Bake at 400° for 30 minutes in a 9 x 13-inch pan.
Spread the sponge cakes with jam and cut into small pieces. Add the sherry or fruit juice. Cover the cake with the fruit, slicing the banana and peach and dividing the orange in sections. Pour the custard over the cake and fruit; leave in a cool place until completely set. Decorate as desired with whipped cream, ratafia biscuits, cut angelica, glazed cherries, etc. A glass dish makes this an attractive dessert.
Save 1/4 cup tomato sauce, mix remaining ingredients well. Shape into loaves and put on a broiler pan sprayed with pam. Top with remaining tomato sauce. Bake in a 375 degree oven for 1 hour.
Boil broccoli in salted water for 5 minutes; drain well. Add soup, mayonnaise, egg, cheese, mushrooms, onion and pepper to taste to cooked broccoli. Pour into baking dish; dot with butter. Top with crushed saltine or Ritz crackers. Bake at 350° for 30 minutes; longer if you double or triple recipe.
Thinly slice potatoes. Heat oven to 350°. Grease rectangular baking dish, 12 x 7 1/2 x 2-inch. Layer potatoes in dish; top with onion. Mix remaining ingredients; pour over top. Bake until potatoes are tender, about 35 minutes. Makes 4 to 6 servings.
Mix the three beans together and drain. Add onion and green pepper. Heat together until blended vinegar, salad oil, sugar, salt and pepper. Pour liquid over the beans and refrigerate overnight. Good 24 hours, excellent 36 hours.
Shake quartered biscuits in a plastic bag, a few at a time. Arrange on bottom of a loaf pan. Sprinkle a layer at a time with the butter, brown sugar and walnuts crumbled together. Repeat layers. Bake at 350° for 25 to 30 minutes.
Cook ground beef and onions until tender. Stir in taco seasoning, spread in a quiche pan and top with peppers. Beat milk, Bisquick mix and eggs until smooth. Pour over meat mixture. Bake at 350° for 25 minutes or until firm. Top with tomatoes and cheese. Bake 10 minutes more.
Spread cream cheese on bottom of greased baking dish. Spread chili over cream cheese. Sprinkle shredded cheese on top. Bake at 350° until cheese melts.
Cook macaroni as directed on package. Rinse with hot water; drain. Add the package of cheese that came with the macaroni. Let cool. Add the onion and green pepper. Stir in as much mayonnaise as desired.
Combine all ingredients. Stir well. Drop by teaspoons onto ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Steam cauliflower until tender. Arrange in a casserole. Mix soup, mayo and cheese; pour over casserole. Melt butter in bread crumbs until crumbly. Sprinkle over cauliflower. Bake at 350° for 40 minutes, uncovered.
Combine ingredients. Pour into a greased 13 x 9 x 2-inch pan. Sprinkle top with brown sugar and cinnamon. Dot with butter; top with nuts. Bake at 350° for 25 minutes.
Mix juice, margarine, powdered sugar and vanilla wafers well. Add chopped nuts. Grease hands. Form into balls. Roll in coconut and powdered sugar. Store, covered, in refrigerator. Also may be frozen.
To cut rolls, completely slice through the middle, separating the top from the bottom. Cream margarine, poppy seed, Worcestershire sauce, mustard and onion. Spread tops and bottoms with creamed mixture. Then add boiled ham and Swiss cheese, divided evenly over the rolls. Wrap in foil. Bake at 400° for 10 minutes. To serve, cut into individual rolls. Yields 60.
Combine cherry pie filling, orange juice, butter and salt in saucepan; cook slowly for 5 minutes, stirring occasionally.
Fry hamburger or boil stew meat until done. Pour vegetables and liquids into crock-pot. Add meat. Simmer until you are ready to enjoy.
Spray an oblong pan with Pam. Put cherry pie filling on bottom. Sprinkle cake mix on top. Sprinkle coconut and pecans. Spoon crushed pineapple for next layer. Melt butter for topping. Bake at 350° for 35 to 45 minutes.
Combine meat, crumbs, onion, egg and seasonings. Mix thoroughly. Form into small balls and roll in flour. Brown balls in lard or oil. Saute slowly until meat is cooked through. Heat corn and green pepper rings. Transfer to hot serving platter. Arrange meat balls on top of corn and green pepper rings. Serve. Serves 6 to 8.
Combine crumbs, butter, peanut butter and sugar. Work together until smooth. Press mixture into a 9 x 9-inch pan or larger for small squares. Melt chips over boiling water. Spread melted chips over mixture in pan. Refrigerate until firm. Cut into squares.
In large bowl, put first 8 ingredients. Add lard, applesauce and eggs. Mix on low then 3 to 5 minutes on medium. Stir in raisins. Bake in 15 x 10-inch pan at 350° for 30 minutes. Frost or leave plain.
Boil water; dissolve Jell-O. Add 7-Up and fold in container of Cool Whip or spread on top of Jell-O.
Combine gelatin and water. Place in refrigerator. When slightly set, fold in sherbet and orange segment. Chill until cool.
Combine sugar, butter, eggs, vanilla and flavoring. Beat until fluffy. Add flour, soda, salt, cinnamon and water. Beat 2 minutes with mixer. Stir in apples and pecans. Spoon into greased 13 x 9 baking pan. Bake at 350 degrees for 1 hour. Cut into squares.
Mix lime and two gallons water and pour over sliced cucumbers. Soak 24 hours. Rinse three times in cool water. Soak 3 hours in ice water. Drain. Mix vinegar, sugar and salt. Pour over cucumbers and let set overnight. Add pickling spice to taste. Then boil 35 minutes and jar.
Heat fat in a skillet. Add flour and season with salt and pepper. Stir until mixture is dark brown. Add 1 1/2 cups cold water. Simmer 5 minutes.
Blend first 5 ingredients. Spread into pan (round pizza pan). Top with next 4 ingredients. Sprinkle with remaining taco mix. Use as a dip for chips or taco chips.
Fry onion with hamburger. Cook noodles until soft; drain excess water, then mix all ingredients together in big roaster. Put bread crumbs on top. Put in oven until bread is browned and serve.
Melt margarine in frying pan. Add orange juice and honey. Toss in carrots until well coated. Cover and simmer about 1 hour or until fork tender.
Cook hamburger, onion and peppers. Drain. Add mushrooms, olives, spaghetti sauce and oregano. Simmer all together. Cook small box of spaghetti, break into small pieces.
Mix cake mix, oil, sour cream and eggs until creamy. Pour 1/2 in pan. In separate bowl, mix brown sugar and cinnamon. Sprinkle on mixture in pan. Pour remaining batter on top. Bake at 350° until done.
Cream together the sugars and shortening. Beat in the eggs and vanilla. Stir in the flour, soda and salt. Then stir in the oatmeal, then the raisins. Bake on ungreased baking sheets at 350°. Drop by large spoonfuls, 2 inches apart, or spread in jelly roll pan for bars. Bake just until golden and set, about 12 to 15 minutes. Do not overbake.
In quart baking dish, layer Jack cheese, split green chilies and Cheddar cheese. Gradually add milk to flour, mixing until well blended. Add eggs; mix well. Pour over cheese. Cover and bake at 300° for 30 minutes. Remove from oven and allow to stand for 10 minutes. Serve with Del Monte taco sauce and sour cream if desired. Makes 2 to 4 servings.
Crush cookies until very fine. Put in a 9 x 13-inch pan. Save approximately 1/4 cup cookies. Pour 1/2 cup melted butter over cookies. Put in freezer for 15 minutes. Combine 1 bowl Cool Whip, cream cheese and powdered sugar. Set aside. Mix pudding. Spread cream cheese layer over cookies, pudding over cream cheese layer. Put 1 bowl Cool Whip on top of cream cheese layer. Sprinkle 1/4 cup cookies over top. Refrigerate.
In large nonmetal container, combine all ingredients, except 1 liter of lemon-lime flavored beverage; blend well. Freeze 1 to 2 days until firm. Remove slush from freezer 1 1/2 to 2 hours before serving. To serve, place slush mixture in punch bowl. Stir gently. Garnish with lemon, lime and orange slices.
Combine all ingredients until well mixed. Roll into small balls and flatten tenderly with your fingers or a fork. Bake at 325° for 15 minutes. Yield: 45 to 50 cookies.