HumbleIntelligence/food-ner-1-Million huggingface dataset:
Snap beans into 1-inch pieces and cook. Heat oven to 350°. Toss beans with oil, vinegar, onion, salt, garlic and pepper. Stir together bread crumbs, Parmesan cheese and butter. Mix into beans. Pour into ungreased 1-quart casserole. Sprinkle with paprika. Bake 15 to 20 minutes.
Beat oleo and sugar until fluffy. Beat in egg and vanilla. Add combined flour, baking soda, salt and spices. Mix well. Stir in oats and pecans. Drop by tablespoonfuls on ungreased baking sheet. Bake at 375° for 8 to 9 minutes for chewy, 10 to 11 minutes for crisp. Makes 4 1/2 dozen.
Mix all by hand and roll into small balls. Bake at 350° for 25 minutes or until done.
The Chinese knew onions and many vegetables long before they reached the Occident. The onion first reached the Greeks and Romans by way of Babylon and the Romans brought it to Germania in the first century A.D. It took until the late Middle Ages, however, to be accepted widely since its strong smell was too pungent for the times. And at court, eating onion was considered coarse and crude. How different today after the Swabians and their Alsatian neighbors had invented a delectable recipe for onion pie, not unlike quiche.
Sift flour. Add butter to melted chocolate to blend. Combine sugar and eggs. Add flour, vanilla and chocolate morsels. Bake in greased shallow pan in moderate oven (350°) for 30 to 35 minutes. Cut in squares before cold.
Whip cream cheese and butter together. Add sugar and blend well. Add eggs which have been beaten alternately with flour, beating well after each addition. Add flavoring. Pour batter into greased and floured Bundt pan or spray pan with plenty of Pam. Bake at 350° for 1 1/2 hours.
Mix all ingredients together except cheese. Place into baking dish, sprinkle shredded cheese on top.
Spread each slice of bread with butter. Cut up in an 11 x 7 x 2-inch baking dish. Top with Cheddar and Jack cheese. Sprinkle with chilies. Beat eggs until frothy. Add remaining ingredients, mixing well. Pour egg mixture over casserole. Cover and chill overnight or for at least 4 hours. Uncover and bake at 325° for 50 to 55 minutes or until lightly browned. Let stand 10 minutes before serving. Serves 6.
Mix braunschweiger, 1/3 package cream cheese (3 ounce) and Worcestershire sauce. Refrigerate until chilled. Shape as desired. Frost with remaining cream cheese and mixed in dried onion soup. Refrigerate until chilled and roll in chopped nuts.
Prepare several days before serving. Place the three kinds of beans in a bowl and then add the onion. Mix oil, vinegar with sugar and salt. Pour over the beans and toss well. Refrigerate covered until serving time.
Beat egg white until stiff. Cook Karo to firm ball stage. Pour slowly over egg white. Soak gelatin in water. Add vanilla, salt and gelatin. Beat until shiny and thick. Makes 1 pint.
Place chicken in greased baking dish, bone side down. Do not season chicken. Place slices of Swiss cheese to completely cover chicken. Spread soup over cheese. Sprinkle generously with crushed seasoned croutons. Bake until fork-tender, about 1 hour, at 350°. Serves 4.
Tear lettuce and place a layer in deep glass bowl. Sprinkle on 1/2 of celery, green pepper, onion and peas. Repeat layers. Add sugar to salad dressing and spread over top to seal edges. Sprinkle on cheese. Cover with foil or plastic wrap and refrigerate for 12 hours. Toss just before serving.
Drain well first 3 ingredients. Mix the milk and lemon juice together. Mix well with wire beater until foamy. Fold in sour cream. Add Cool Whip. Mix well. Add nuts and fruit; mix well. Chill and serve.
Heat broth. Mix together cold water and cornmeal and salt. Add to hot broth and cook 1 hour. Put in Pyrex bread pan to cool and then refrigerate. Slice 1/4-inch thick. Roll in flour and fry in skillet. Serve with apple butter, pancake syrup, etc.
Preheat oven to 400°. Mash artichoke hearts. Add mayonnaise, cheese and Worcestershire sauce. Top with sliced almonds. Bake 20 minutes in ovenproof serving dish.
Melt margarine in heavy pot. Then add brown sugar and cook until this is bubbling on slow heat. Take off heat and stir in sour cream and flavoring. Good on apples and pineapple.
Place flour in a plastic bag and add seasonings to taste. Heat oil in skillet. Place squash in bag and shake until each pieces is coated with flour. Place pieces individually into hot grease (should sizzle). Cook until brown around edges. Turn each piece over and cook until brown. Drain on paper towels.
Mix together the first 5 ingredients. Add the eggs, shortening and milk. Bake at 350°. Bake muffins for 15 minutes and bread for 30 minutes.
Mix all in a 9-inch pie plate. Bake 8 to 10 minutes at 375°.
May substitute raisins for chips. If so, add 1 teaspoon cinnamon and 1 teaspoon nutmeg.
Cook macaroni according to package directions. Drain and rinse with cold water. Toss with remaining ingredients. Garnish with radish roses. Serve on lettuce.
Mix mashed potatoes with sugar until firm and can easily be handled. Roll out on flat wax paper 1/4-inch thick. Spread on peanut butter. Roll up into a long roll. Refrigerate until well chilled. Slice in bite size pieces.
Mix ingredients together. Shape into a ball. Roll in 1/2 cup chopped nuts.
In large saucepan, combine jelly, catsup and vinegar. Bring to a boil, lower heat and simmer while you prepare meatballs.
Preheat oven to 350°. Spray cookie sheet lightly with Pam. Sift flour and baking powder. Cream peanut butter, oil, water, sweetener and egg. Mix dry ingredients and vanilla into mixture. Stir in peanut butter chips. Drop by teaspoon onto cookie sheet. Bake about 10 minutes. Makes 2 1/2 dozen cookies.
Toss the fruits together, adding small amounts of the dry instant pudding mix. Be sure to use a container that can be covered. Refrigerate and chill. May be eaten alone or with plain cake or cookies.
Melt oleo and stir in remaining ingredients. Place in a 2 1/2-quart casserole dish. Cover and bake for 1 hour at 350°.
Microwave chicken, almost covered with water, 15 minutes on High. Cool for 5 minutes. Pull off bone and shred. Put broccoli in microwave. Combine broccoli, chicken, cheese, onion and mayonnaise. Put in oblong pan; salt and pepper to taste. Cover with stuffing mix and bake at 350° until it bubbles.
Beat eggs and stir in sugar, buttermilk, bran and pineapple. Let mixture stand for 5 minutes. Resift flour with soda, baking powder, and salt. Stir dry ingredients into the bran mixture only until all the flour is moistened, adding cooled shortening as you stir. Bake at 400 degrees for 25 minutes.
Beat sugar, eggs and salt until mixture is lemon colored. Add butter and flour; blend well and add milk. Stir in 1 cup coconut and pour in unbaked pie shell. Sprinkle 1/2 cup coconut on top and bake in slow oven for 1 hour.
Mix sugar and syrup. Bring to a boil. Remove from burner. Add peanut butter; stir. Add Rice Krispies. Stir. Drop by teaspoon onto waxed paper.
Put uncooked hamburger in bottom of pan. Put Tater Tots over hamburger evenly. Spread mushroom soup over Tots. Bake at 350° for 1 hour and 20 minutes.
Chop and drain tomatoes. Add remaining ingredients. Mix and bottle. There is no cooking!
Melt chocolate and margarine. Mix eggs, flour, sugar, vanilla, nuts and chocolate mixture. Just stir; do not beat. Pour into cupcake tins. Bake at 325° for 25 to 30 minutes.
Mix water and yeast in large bowl. Stir in sugar, salt and 4 cups flour. Turn onto board and knead for 10 minutes, adding flour as needed. Place in greased bowl. Cover; let rise 15 minutes. Punch dough down and roll into 1-inch thick ropes and fasten ends to form a circle. Place on a greased cookie sheet and let rise 20 minutes.
Halve olives lengthwise. Remove pimentos and chop fine. Blend cheese with pimentos. Stuff olive halves with this mixture. Press halves together. Cut bacon slices in half. Wrap each olive in 1/2 slice bacon. Secure with toothpick. Broil 4 to 5 minutes on each side or until bacon is crisp.
Cream first 3 ingredients well. Add raisins and vanilla. Sift flour, baking soda and salt. Make into rolls or pack in pan. Leave overnight in refrigerator. Slice very thin and bake at 350° for 12 minutes.
Heat oil in skillet over high heat. Cut chicken into strips. Add to skillet with garlic. Stir-fry for 3 minutes. Add vegetables. Stir-fry another 3 minutes. Reduce.
Cut all veggies into bowl. Add salad dressing. Refrigerate at least an hour. You can add any veggies you want (squash, zucchini, etc.).
Mix all together. Put food in crock-pot. Cook on low for 10 to 12 hours, on high for 6 to 7 hours or on auto 6 to 8 hours.
Cream shortening and sugar until light, using medium speed. Add eggs and milk. Add flour sifted with baking powder, salt and vanilla. Keep mixture in refrigerator, rolling a small amount at a time. Cut with a 2 1/2 inch cutter. Sprinkle with sugar. Bake on a greased baking sheet at 360° for 10 minutes.
Preheat oven to 350°. Grease and flour five 4 1/2 x 2 3/4 x 2 1/2-inch loaf pans. Cream butter, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, cream of tartar and soda. Combine jam and sour cream. Add jam mixture alternately with dry ingredients to creamed mixture, beating until well combined. Stir in nuts. Divide among 5 small loaf pans. Bake 50 minutes or until done.
Mix together first four ingredients. Mix together last three ingredients and toss together. Refrigerate in covered container until ready to serve. Flavors blend very well if prepared a day or two ahead of serving. Serve Doritos chips for dipping. Makes approximately 2 1/2 cups of dip.
Drain liquid from beans. Save. Mix beans with the grated onion, salt and pepper. Melt butter. Add crumbs and stir until butter is absorbed. Blend the mushroom soup with the liquid from the beans. Arrange alternate layers of beans, soup and buttered crumbs in greased, uncovered casserole. Top with crumbs. Bake at 375° for 25 to 30 minutes.
With pastry blender cut Crisco, sugar, cinnamon, salt and baking powder into peeled and mashed sweet potatoes. Then work in 2 1/2 cups flour, leaving 1/2 cup flour to pat out biscuits. Bake in 425° (preheated) oven for 25 minutes. (For variation add raisins and/or coconut to dough.) Brush tops with melted butter.
Melt butter and marshmallows. Remove from heat and add remaining ingredients. Stir cereal in last. Shape into 1 1/2-inch balls. Store in tight container.
Mix all ingredients in bowl until blended. Mixture will be thick and sticky. Shape into small balls or drop by teaspoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes. Best when served warm.
Saute onion and celery in 1/2 stick margarine. Combine with next 3 ingredients and add seasonings. Bake in baking dish for 20 to 30 minutes at 375°.
Brown sausage, leaving grease in pan. Add chopped up Velveeta, ketchup and Heinz 57. Mix well. Add oregano. Stir. Cook on low heat until cheese is melted. Spread cheese and sausage mixture on party rye. Bake at 375° for 5 minutes or longer, until cheese is bubbly on top.
Cream sugar and Crisco together. Add eggs, salt and vanilla. Add flour, slowly mixing until creamy. Beat an additional 5 minutes. Bake at 350° for 1 hour.
In a blender mix all the ingredients except the ice for 30 seconds. Serve in a tall glass with ice. Decorate with pineapple chunks and cherries and enjoy.
Prepare spaghetti according to package directions; drain. In skillet over medium heat, in hot oil, cook vegetables with garlic until tender, about 10 minutes. Stir in spaghetti sauce; heat through, stirring occasionally. Spoon sauce over hot spaghetti. Makes 5 servings.
Spread cream cheese on bottom of serving tray. Layer the taco sauce and sprinkle with the cheese. Slice the top green of the onions over the cheese layer. Serve with tortilla chips.
Peel and slice potatoes. Grate butter and cheese. Mix ingredients. Marinate 1 day. Bake at 350° for 45 minutes. Stir once while baking.
Cook beans per package directions. Cook meat and seasonings; when done, shred meat and mix well.
Trim ends off squash. Slice and cover with water; cook until tender. Drain squash, mash and drain again. Combine squash and remaining ingredients. Drop mixture by scant tablespoon into hot oil, fry 5 minutes. Drain and serve hot.
Mix together thoroughly and press into 1/2 to 3/4-inch thickness on tray or cookie sheet. Chill overnight. Cut in 4-inch squares. Coat with flour; brown on both sides in a skillet. Place in a baking dish.
In 2 cup glass measure, mix margarine and water. Microwave 2 minutes on High. Add rest of ingredients. Stir. Pour in blender and whirl until smooth. Equals 1 can Eagle Brand milk.
Mix all ingredients except frozen pineapple juice. Near serving time, take juice out of freezer and let set to thaw slightly. Add to rest of mixture. Should be slightly slushy. Makes 3 gallons punch.
Mix all ingredients in mixer. Chill. Roll ball in pecans or sprinkle with parsley.
In a medium bowl, combine all ingredients. Stir until blended. Drop by spoonfuls on greased cookie sheets. Bake 15 to 20 minutes or until golden brown. Best if served hot.
Brown ground beef, onions, and pepper; drain. Mix soups together in a bowl. In casserole dish, layer ground beef mixture, then pour soups over that. Spread cheese, one layer over all. Put tater tots on top of that in single layer. Cook until tater tots are browned.
Melt margarine in large heavy saucepan or Dutch oven; add onion and saute until golden. Add rice and saute until translucent; add bouillon and frankfurters and bring to boil. Cover and simmer over very low heat 20 to 25 minutes, or until rice is tender and liquid is absorbed. Season with salt and pepper to taste.
Cream sugar and Crisco and beat. Add egg, yeast (dissolved in 1/2 cup warm water and the 1/2 teaspoon of sugar). Add milk, then flour and salt. Put in refrigerator. Will keep one week.
Mix hash browns, onions (sauteed in 1 stick melted margarine), sour cream, cream of celery soup and Cheddar cheese together. Bake in a large baking dish. Makes 2 (1 1/2-quart) dishes. Bake at 325° for 45 minutes.
Melt butter and cool. Mix with flour and sour cream. Drop into ungreased muffin tins. Bake in 325° oven for twenty minutes.
In top of double boiler combine butter, peanut butter and peanut butter chips. Place over boiling water. Stir until melted. Fold in marshmallows. Pour into a 9 x 13-inch pan. Cut into squares.
Cook celery, onion and broccoli in a 2 1/2-quart saucepan. Blend cottage cheese in blender until smooth. Slowly add milk and beat until smooth. Add chicken soup to milk mixture. Add to vegetables and heat until hot. Do not let boil. Makes 6 servings.
Combine first 4 ingredients; stir in carrots and next 4 ingredients. Add oil and remaining ingredients. Place in baking cups. Fill 2/3 full. Bake in a 350° oven for 25 minutes or until golden brown.
Separate chicken breast fillets if connected, cutting away membranes or fat. Sprinkle with salt and pepper. Rinse mushrooms; drain and pat dry. Season flour with salt and pepper and dredge chicken breasts in mixture. Heat oil in a heavy skillet over medium-high heat and cook until nicely browned on one side (about 3 minutes). Add garlic cloves.
Preheat oven to 350°. In large skillet, brown beef; drain fat and set aside. In same skillet, saute onion in margarine until translucent. In large bowl, combine beef, onion, spaghetti sauce, macaroni, 1 cup of the cheese, mushrooms and seasonings. Spoon into an 11 x 7 x 2-inch baking dish. Bake, covered, for 20 minutes, or until bubbly. Remove cover; evenly sprinkle with 1/2 cup cheese. Bake 5 minutes longer, or until cheese melts. Serves 6.
Mix sugar, oleo, milk and peanut butter together in saucepan. Boil for 5 minutes. Remove from heat and add cocoa or Nestle Quik, vanilla and oats. Mix well, then drop onto wax paper by rounded spoonfuls. Let cool, then enjoy.
Combine all ingredients in 1 quart saucepan. Cover and simmer 5 minutes.	Makes 2 cups.
Put all the ingredients, except flour, into a mixing bowl. Add 2 cups of flour and beat for 2 minutes with electric beater. Then gradually add balance of flour until the dough no longer sticks to side of the bowl. Place dough on a lightly floured surface and knead 7 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double. Punch down and remove from bowl. Cut dough into 18 pieces. Knead each piece into a ball and place on a greased cookie sheet about 3 inches apart. Cover and let rise until double. Bake at 375° for 12 to 15 minutes.
Steam cauliflower for 10 minutes. Steam broccoli for 5 minutes and add to cauliflower. Heat butter in frying pan and brown green pepper, celery and mushrooms until softened. In a small bowl, mix milk and flour well. Add to mixture in pan and stir until thick. Remove from heat. In 9 x 13-inch glass dish, add half of cauliflower/broccoli; pour half of mixture on top and cover with grated Cheddar cheese. Repeat. Bake at 350° for about 20 minutes. Can be prepared 1 to 2 days ahead.
Cream margarine, sugar and salt. Add eggs, one at a time, mixing after each one. Add milk, vanilla and sweet milk. Pour into pie shells. Bake 20 minutes until edges are firm at 350°.
Preheat oven to 325°. Grease and flour 10-inch tube pan or 12-cup Bundt pan. Beat butter and cream cheese together in large bowl until well blended. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each egg. Blend in vanilla. Sift flour and salt together and blend into creamed mixture. Spoon batter into prepared pan.
Mix sugar, egg whites, shortening and salt together. Add flour and buttermilk; mix well and knead until smooth. Pinch off into balls and roll out into 6-inch squares. Fill and fold into half moon. Flute with fork and fry.
Mix. Makes 1 1/3 gallons. Servings: 40, 4 ounces each.
Grease a 9 x 13-inch dish. Layer bread, meat and cheese in dish. Sprinkle with onion salt. Beat eggs and milk together and pour over bread. Cover and refrigerate overnight. Next morning, add a can of cream of mushroom soup (or other cream soup) by pouring over top. Bake 1 hour at 350° uncovered. Serves 8.
Cream cheese with wooden spoon. Gradually blend in sugar. Stir in vanilla. Spread on cake, etc.
Preheat oven to 375°. In large mixer bowl, combine melted butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in eggs. Add flour, soda and salt. Beat until smooth. Add chocolate morsels. Drop by spoonful onto cookie sheet sprayed with Pam. Bake at 375° for 9 to 11 minutes.
Arrange asparagus in a shallow baking dish. Top with chicken and water chestnuts. Mix soup and milk. Pour over chicken. Sprinkle with cheese. Bake at 450° for 15 to 20 minutes.
Drain the green beans. Mix the beans, soup and water. Mix well. Put in casserole dish and sprinkle onion rings on top. Bake in a 350° oven for 30 minutes.
Melt butter and mix with crumbs; pat half in a 9 x 13-inch pan. Reserve some crumbs for top.
Mix all ingredients together, adding eggs one at a time. Pour into greased and floured Bundt pan. Bake at 325° for 1 hour. Cool 5 minutes before turning out of pan.
Cream the butter and sugar. Add eggs one at a time. Add vanilla and nuts. Use unbaked pie shells. Cook very slow (about 300°) until done.
Brown onion and meat. Drain. Boil and mash the potatoes (milk, butter and seasoning). Place drained meat on bottom. Top with creamed corn. Place mashed potatoes on top of corn and season to taste. Bake at 350° for 35 minutes.
Combine all ingredients until well blended. Bake at 350° for 25 minutes.
Boil together the dates, raisins and water for 3 minutes. Cool and drain, saving the liquid.
Cook onions, garlic and ground beef until meat is brown. Drain off fat. Stir in salt, pepper and mushrooms. Cook 5 minutes. Stir in soup; simmer 10 minutes. Stir in sour cream; heat thoroughly. Serve over cooked egg noodles.
Melt margarine in a baking dish. Place 6 hamburger bun halves brown side down in melted butter. Beat well together eggs, milk, sugar, cornstarch and vanilla. Pour over buns. Let set until liquid soaks into buns. Sprinkle with good amount of coconut. Bake at 350° until light brown, about 40 minutes.
Cook egg whites, sugar, water, and syrup in a double boiler. Beat with mixer until it stands in a peak, about 7 minutes. Add vanilla flavoring.
Slice onions and separate into rings. Combine water, sugar and vinegar. Stir until sugar dissolves. Pour over onion rings, cover and chill at least 3 hours. Drain. Stir in mayonnaise and celery seed. Serve on lettuce leaves. Yield: 4 servings.
Mix together sugar, eggs and oil. Add remaining ingredients. Bake in 350° oven in two loaves for about 20 minutes or until light brown. Cut into slices. Place on side and sprinkle lightly with cinnamon and sugar. Place in oven for about 5 minutes more.
Defrost potatoes. Put in bowl. Add melted stick of butter, onion, soup, sour cream and cheese. Mix and pour into greased casserole dish. Top with cornflakes and melted butter. Cook at 350° for 30 minutes, covered.
Brown ground beef and chopped onion. Mix together all ingredients. Put in greased casserole and bake covered in preheated 325° oven for 1 hour.
Dissolve Jell-O in boiling water and stir in sugar. In blender or food processor, chop cranberries and orange (cut into sections) and grind up fine, including rind. Add pineapple, well drained (add juice to Jell-O mixture). Add celery and nuts. Mix well and pour into your favorite mold or glass dish to congeal in refrigerator, or place into 24 foil liners in muffin pans for individual servings.
Bring 2/3 cup water to boil. Add jello; set aside. In blender, put cream cheese and cottage cheese; whip until smooth. Blend in Cool Whip. Add jello and 1 teaspoon lemon flavoring. Put in crust and chill at least 4 hours.
Soften the margarine; cream in sugar, egg yolks and vanilla. Blend. Add flour. Roll into little balls, place on ungreased cookie sheet (1-inch apart). Press down in center with thumb. Fill centers with raspberry, peach or apricot preserves. Bake at 350° for 10 to 15 minutes.
Preheat oven to 350°. Thaw spinach. Make cream sauce. In a small saucepan over low heat, melt butter. Blend in flour, salt and cayenne. Cook and stir for 3 to 4 minutes. Stir milk in slowly. Raise heat to medium. Cook and stir the sauce constantly with a wire whisk until thickened and smooth. Drain thawed spinach well. In a buttered 2-quart casserole dish, layer 1/2 crumbs, 1/2 spinach, 1/2 chopped eggs, 1/2 cheese and 1/2 sauce. Layer alternately with remaining ingredients. Cut bacon into small pieces and place on top. Bake in preheated oven 40 to 45 minutes.
Cook flour and garlic in oil over low heat, stirring constantly, until flour is browned. Stir in chili powder. Gradually add milk, broth, picante sauce, cumin and oregano. Cook over medium heat, stirring constantly, 5 minutes. Add Velveeta cheese; stir until melted. Keep warm.
Saute shrimp and green onion in butter. Add 1/4 cup dry vermouth and cook down for sauce; set aside. Pour 1/4 cup dry vermouth in pan and boil down to 1 tablespoon. Add 2 tablespoons of cream to cornstarch, whisking. Add 2 cups of cream, minus 2 tablespoons to sauce. Add 1/2 cup Swiss cheese to melt. Add 1/3 cup of sauce to shrimp mix.
Combine all ingredients except tomato sauce. Shape into loaf and put tomato sauce on top. Bake 1 hour at 350°.
Mix ketchup, mustard, chili powder, sugar and water together. Put chops in greased baking dish, in one layer. Pour sauce over chops. Arrange 1 slice of onion and lemon on top of each chop. Bake in the oven at 325°, covered, for 2 hours. Remove cover and baste; continue baking, uncovered, for 1/2 hour more.
Place cream cheese in medium bowl and mix until cream cheese is soft. Mix in bell pepper, green onions, pineapple and seasoning salt. Line another mixing bowl with plastic wrap. Form the mixture into a ball and place it on the plastic wrap. Cover the bowl and refrigerate until the ball has set, 2 hours or more. When ready to serve, roll the cheese ball in the nuts. Makes 1 large ball.
Coat the roast with flour. Brown roast on all sides in cooking oil. Sprinkle lightly with garlic powder, salt and pepper. Add onion and water. Cover and roast for about 2 hours at 325° or simmer on low fire for about 2 hours. Add vegetables and cook about an hour longer or until meat and vegetables are tender.