HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and celery in butter until tender and lightly browned. Combine all ingredients, reserving 1/2 cup cracker crumbs for top. Pour into greased 1 1/2-quart casserole dish. Top with reserved 1/2 cup cracker crumbs and sprinkle with paprika. Bake at 375° for 50 to 60 minutes.
Fill 4-quart kettle half full with cut up rhubarb, then fill with water. Bring to a boil. Let stand 1/2 hour, then drain. (This can be canned.) Add the rest of the ingredients.
Cook chicken and debone. Saute onions; add to softened cream cheese and 4 ounce sour cream.	Add pepper. Mix all together. Put 3 tablespoons mixture on flour tortilla; roll up. Place in baking dish. Mix 4 ounces sour cream and 4 ounces chicken broth together. Pour over enchiladas. Sprinkle with grated cheese and a few chili peppers. Bake at 350° for 25 to 30 minutes. Serve with nacho chips and salsa.
Fry bacon; remove from pan. Add to grease the brown sugar, vinegar and onions. Simmer 20 minutes.
Mix water, vinegar, sugar, salt, mustard and pepper. Add lemon and onion. Simmer for a few minutes. Add catsup, Worcestershire sauce and smoke. Bring to a boil. Pour over chops and bake at 350° for 1 hour and 15 minutes to 1 hour and 30 minutes.
Cream butter and sugar; add flavorings and egg yolks, then flour, salt and nuts. Roll into 1-inch balls. Dip in unbeaten egg whites and put 2 inches apart on ungreased cookie sheet. Put whole almond on top of each and flatten some. Bake at 350° for 10 to 12 minutes. Makes 4 dozen. Good keeper.
Combine instant pudding and milk. Add ice cream and beat on low speed until well blended. Pour over cake cubes. Set aside until firm. Dissolve jello in boiling water. Add frozen strawberries. Stir until begins to thicken. Pour over pudding. Do not stir. Use a 9 x 13-inch glass casserole for serving from. Chill until set.
Heat oven to 425°. Grease a 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Cook and stir sausage and onion in 10-inch skillet until sausage is brown; drain. Mix baking mix and beer until thoroughly moistened; spread batter in pan. Spread spaghetti sauce carefully over batter. Top with sausage mixture and the remaining ingredients. Bake until crust is golden brown, 25 to 35 minutes. Makes 12 servings.
Stir and let set for 20 minutes. Put in freezer bags. Very good.
Mix the first three ingredients together in a bowl. Add the second group of ingredients and mix. Pour the mixture into a greased or sprayed 8 x 8 inch pan. Bake at 350° for about 45 minutes or until done. Cool in pan.
Cook celery, onion, scallions and cabbage in oil for 5 minutes, stirring frequently. Stir in salt, pepper and meat. Drain off excess water, cool. Place 2 tablespoons of filling on one corner of egg roll wrapper and roll up, tucking opposite end in. Seal with a little water. Fry in deep hot oil until brown. Serve with hot mustard and duck sauce. Makes 8 to 10 egg rolls.
Mix all together in bowl. Top with fresh fruit and pecan chips. Don't forget to drain pineapple.
Melt margarine in an 8 x 10-inch cake pan. Mix soup with melted margarine. Add pretzels. Stir every 10 minutes. Bake at 200° for 1 hour.
Peel and slice the lemons, removing the seeds. Place the sliced lemons in a large bowl. Add the sugar; mix together until sugar is dissolved. Let set, covered, overnight.
In bowl, toss green beans, vinegar and oil. Spread in low baking dish. Set aside. In small saucepan, melt margarine and Parmesan cheese. Mix in crackers ( that have already been crumbled) to make crumbly mixture. Sprinkle on beans and bake 20 minutes at 350°. Delicious served with baked ham or to accompany any dish!
Peel, cut up and remove seeds from cukes. Boil all ingredients in 1-quart of vinegar until cukes are tender. Makes 8 pints of very sweet pickles.
Put the cream into a heatproof bowl over a pan of hot water and heat gently (do not boil). Beat the egg yolks with 2 ounces sugar. Stir in the cream. Divide the custard equally between 6 ramekins. Stand dishes in a roasting pan containing enough hot water to come halfway up the sides of the dishes. Bake at 300° for about 1 hour or until set. Remove from the pan and allow to cool, then chill overnight.
Clean, slice and cool carrots, just until they begin to soften (15 to 20 minutes). Drain. Mix remaining ingredients and pour over hot carrots. Cover and chill in refrigerator for at least 6 hours.
Heat oven to 400°. In an oblong casserole dish, mix all ingredients; top with pineapple rings and bacon strips, if desired. Bake for 30 minutes.
Cook chicken. Remove from broth and reserve. Remove chicken from bone, cut into small pieces. In 9 x 13 pan, combine chicken soup, chicken pieces, broth, salt and pepper. Mix well. Place in preheated 400° oven. Bake until mixture begins to bubble. Remove from oven, place biscuits on top of mixture. Return to oven baking until golden brown.
Sift dry ingredients. Cut in shortening and add buttermilk and dissolved yeast. Work with a spoon. Cover and refrigerate until needed. Spoon out on greased cookie sheet. Bake 10 minutes at 400°. Will keep 2 weeks in refrigerator.
Beat yolks thick and light. Blend in beer, milk, flour, salt and pepper. Mix until smooth. Beat whites stiff, but not dry. Fold into beer mixture. Pat fish dry. Dip and fry in deep fat (375°) for 2 to 3 minutes or until golden and puffed.
In heavy-gauge saucepan, combine brown sugar and butter. Bring to boil over low heat, stirring occasionally; boil 1 minute. Remove from heat.
Mix cornstarch, sugar, salt and egg yolks in a pan. Mix water, milk and cherry juice. Mix with first 4 ingredients. Beat together. Cook in heavy saucepan until thickened. Add chopped cherries, oleo and vanilla. Pour into unbaked pie shell. Top with meringue and bake until meringue is lightly browned.
Beat eggs, add sugar and mix together. Melt margarine and add to egg and sugar mixture. Blend in vanilla and stir well; add milk slowly (stirring with mixer while adding). Add coconut and mix well; pour in unbaked pie shell. Bake for 30 to 60 minutes at 350° until nice and brown. Makes 2 deep dish pies.
Mix all ingredients, except parsley flakes. Form into a ball. Sprinkle parsley flakes on.
Cook squash, carrots and onion in water until tender; drain. Add sour cream and chicken soup; mix. Melt butter; mix with stuffing. Put 1/2 in baking dish; add squash mixture, then put the rest of stuffing on top. Bake 1 hour at 350° or 1/2 hour in microwave.
Cut the broccoli into small flowerets. Blanch in boiling water with peanut oil. Simmer 5 minutes. Drain and plunge into cold water. Drain and chill. Cook the chicken breasts by either roasting or poaching. Debone, cut up and chill. Assemble the salad. Add parsley and onions and toss with Cottage Cheese and Dill Dressing.
Boil beans until tender and drain. Add salt, garlic, lemon juice and oil to beans. Mix thoroughly. Serve hot or cold.
Start with heating up the oven. Whip the egg whites until they are stiff. Add the sugar fluently. Take care that the egg whites are really very stiff, because that's very important for your success. Add the yolks slowly and fold in the flour carefully. Melt the butter and fill it in a fireproof bowl. Form 3 dumplings and lay them in the buttered bowl. Bake the "Nockerl" for about 5 to 7 minutes. Vanilla sugar the souffle. Strain the raspberries in the mixer and sugar the sauce to taste. Serve quickly on a ground of raspberry sauce. Serve with Frittatensuppe, Zwiebelrostbraten mit Bratkartoffel.
Heat 3 tablespoons butter in a heavy large casserole and add the onion. Cook, stirring, until wilted. If the mushrooms are tiny, leave them whole. Otherwise, quarter them or slice them, depending on size.
Brown meat and drain. Cook cheese in soups until cheese melts. Place ground beef in casserole dish. Add cheese mixture (pour over). Place Tater Tots on top. Bake 30 to 35 minutes at 350° until Tater Tots are brown.
Place chicken in a baking dish, skin side down. Add sour cream, cheese, mushrooms and onions. Bake at 350° for 30 to 45 minutes.
Line bottom of a 13 x 9 x 2-inch dish with chips. Saute chicken, onion and garlic in oil. Stir in remaining ingredients, except cheeses. Pour over chips. Sprinkle grated cheeses on top. Bake at 350° for 30 minutes.
Cover and cook onion and celery in margarine in 2-quart saucepan until onion is tender, about 5 minutes. Stir in flour, pepper and mustard. Add milk and broth. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese; heat over low heat, stirring occasionally, just until cheese is melted. Sprinkle with paprika if desired. Makes 4 servings; contains 355 calories per serving.
Cream margarine, sugar, egg and vanilla. Mix flour and spices and add to creamed mixture. Combine soda and applesauce and add last. Stir in pecans, if desired. Store batter, covered, in refrigerator (up to 2 weeks). Bake at 400° for 15 minutes.
Add water to vegetables; boil 5 minutes. Pour hot into hot canning jars, leaving 1-inch headspace. Add 1/4 teaspoon salt to each pint, or 1/2 teaspoon salt to each quart. Adjust caps. Process pints 55 minutes, quarts 1 hour and 25 minutes at 10 pounds pressure in pressure canner. Yields about 7 quarts.
Mix all together. Refrigerate overnight. Put in casserole dish and bake at 400°. Top with potato chips or onion rings.
Cut off edges of bread. Toast end pieces and edge of bread in oven. Roll into crumbs. Cut bread into 6 sticks per slice. Put on cookie sheet and put in 200° oven until good and dry. Melt peanut butter, sugar and oil over low heat. Dip bread sticks in mixture, then roll in crumbs. Let dry at least 1 hour before storing in an airtight container.
Heat oven to 350°. Mix crumbs, sugar and margarine. Reserve 3 tablespoons mixture for topping, if desired. Press remaining mixture firmly against bottom and side of 9-inch pie plate. Bake as directed for 10 minutes.
Saute onions in shortening; add beef and brown. Add other ingredients and cover. Simmer for 10 to 15 minutes. Pour mixture into greased baking dish and cover with 1 cup corn bread batter or 1 envelope of corn bread mix. Bake at 450° for 20 minutes or until brown.
Brown pork in a skillet in a small amount of soy sauce or saute shrimp in soy sauce; add chopped green onions and saute until slightly soft. Then add the scrambled eggs. Stir into mixture; then add rice mix. Add ketchup and soy sauce to taste. Serves 4 to 6.
You will also need popsicle sticks and 10 (3 ounce size) waxed paper drink cups.
Wash sweet potatoes. Grease with butter. Bake at 400° for about 1 hour or until fork tender. Peel while hot and slice. Place in casserole dish.
Cream oleo with powdered sugar. Add boiling water slowly to beaten egg yolks and continue beating until light and lemon colored. Add to creamed mixture. Fold in egg whites, beat stiff but not dry. Add vanilla and lemon extract. Yields 1 1/2 quarts or 50 servings. Wonderful over Bread Pudding.
Mix milk and vanilla pudding; whip. Add powdered sugar and Cool Whip and blend well. Place whole graham crackers at bottom of pan, then add a layer of pudding, a layer of graham crackers and rest of pudding. Put final layer of graham crackers and then put chocolate frosting on top of last layer of graham crackers. Refrigerate for several hours.
Mix cream cheese, mayonnaise, dissolved gelatin and lemon juice. Add shrimp, celery, eggs, salt, pepper, onion and hot sauce. Put in lightly oiled fish mold and chill. Unmold and serve with crackers and Melba toast.
Bake hen until tender; remove meat from pan, reserving liquid. Combine cubed chicken with undiluted soups; set aside. Make dressing with all ingredients, except eggs; moisten with chicken broth. Spread a layer of dressing in bottom of a 9 x 13-inch pan. Spread chicken mixture over layer of dressing. Mix remaining dressing with 2 eggs and top the chicken layer. Bake at 350° for 1 to 1 1/2 hours, or until brown.
Prepare cake mix as directed on package and bake in 9 x 13-inch pan. While warm, poke holes into cake with the handle of a wooden spoon. Put on in layers: first, all of the milk, then butterscotch and last the Cool Whip. Sprinkle top with candy. Chill, covered, in refrigerator. This is "sinfully delicious".
Mix all above well. Use 8 x 11-inch greased pan or 12 muffin pan. Bake in 350° oven about 50 minutes.
Melt butter in a saucepan over very low heat. Add salt, pepper and onion; cook for 1 minute or so, until tender. Stir in the flour, then stir the milk in slowly, cooking until smooth and slightly thickened. Add the Worcestershire sauce and cook again until thick. Check the seasoning. Grease a 1-quart casserole or individual baking dishes. Arrange alternate layers of fish and sauce. Top with the cheese mixed with crumbs. Bake at 400° for about 20 minutes, or until bubbly and browned. Serves 4.
Bring water and salt to boil; add grits and cook 10 to 15 minutes. Add butter and garlic cheese; stir until melted. Put eggs in measuring cup and add milk to make 1 cup; beat and add to grits. Pour into greased baking dish. Pour cereal over top. Bake at 350° for 45 minutes.
Cook macaroni and drain. Cool completely. Coat macaroni with mayonnaise. Add remaining ingredients and a dash of salt. Mix well and refrigerate.
In skillet, saute onions and garlic in butter until lightly browned. Add livers and cook 3 to 5 minutes or until juices no longer flow. In food processor, puree liver mixture until smooth. In a large bowl, beat remaining ingredients. Stir in liver puree (mixture will be thin). Turn into greased 7 x 4 x 2-inch loaf pan. Cover with foil. Bake for 1 hour at 300°. Cool, then chill thoroughly in pan. To serve, run knife around edge and unmold. Slice 1/2 inch thick. Makes 14 slices (108 calories per slice).
Finely dice salt pork. Brown over low heat and remove crisp bits. Make tiny meatballs from mixture above (1 to 1 1/2-inch diameter). Brown in salt pork fat. When brown on all sides, remove to bowl. Rub flour into drippings and cook. Add water and salt for gravy. Return meatballs and pour bits to gravy and simmer, covered, 10 minutes.
Combine all ingredients except Cheez-Its and butter. Pour into baking dish. Sprinkle Cheez-Its on top. Drizzle melted butter on top of Cheez-Its. Bake 45 minutes at 350°.
Preheat oven to 375°. Grease 9 x 13-inch baking pan. Melt butter in large skillet over low heat. Add onion and cook, stirring occasionally, until onion is limp but not brown. Remove from heat and add chicken, chilies and cream cheese. Mix lightly with a fork, adding salt to taste. Spoon about 1/3 cup filling down center of each tortilla. Set seam side down in baking dish; moisten tops with cream and sprinkle with cheese. Bake uncovered until heated through. Garnish with green onions and olives.
Mix corn, eggs, sugar, flour, baking powder and salt. Gradually add milk; mix well. Pour into a greased baking dish. Dot with butter and sprinkle with pepper. Bake 40 minutes at 350°.
Sprinkle 3/4 cup of sugar evenly in a 10-inch cast-iron skillet; place over medium heat. Caramelize sugar by constantly stirring with a wooden spoon. Remove sugar from heat. Gradually add the milk, stirring constantly. Combine 3/4 cup of sugar and flour. Add to caramelized sugar mixture. Beat egg yolks. Gradually stir about 1/4 of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Return to low heat. Cook, stirring constantly, until smooth and thickened. Add butter, vanilla and pinch of salt, stirring well. Spoon custard into shell.
Mix cocoa and sugar. Add half of mixture to butter and vanilla. Add half of the milk. Mix well. Add remaining sugar mixture and milk.
Mix sugar, butter and milk. Bring to a boil, stirring constantly. Boil for 5 minutes over medium heat. Remove from heat; add chocolate. Stir until melted. Add Marshmallow Creme, nuts and vanilla. Pour into a buttered pan. Allow to cool before cutting.
Stir together cake mix, eggs and margarine. Batter will be stiff. Add marshmallows and nuts. Spread into a 13 x 9-inch pan sprayed with Pam. Bake at 350° for 25 to 30 minutes. Cool, cut into squares and serve.
Heat oven to 325°. Cut round steak into serving-size pieces. Heat a skillet with 2 tablespoons oil until hot. Put flour on a plate. One at a time, flour round steaks and put immediately into hot skillet without crowding. Brown quickly on one side, then quickly on the other, adding 1 tablespoon of oil as needed. Put browned steaks into roaster or heatproof heavy casserole.
Melt butter; stir in flour, nutmeg, paprika and salt until smooth. Stir in sherry, then seafood; cook until heated through. Combine cream and egg yolks and slowly pour into mixture; stir constantly, continuing until thick and smooth. Serve with toast points. Top with bread crumbs and bake until brown, if desired.
In large saucepan, heat oil. Saute onions and garlic until soft (about 5 minutes). Stir in remaining ingredients. Reduce heat to low, cover saucepan and simmer, stirring occasionally until vegetables are tender (about 30 minutes). Add additional seasonings to taste. Serves 6 to 8.
In skillet melt 2 tablespoons	butter. Add rice; cook until light brown. Turn into 1 1/2 quart casserole. Pour in water and stir with fork. Cover with foil	and bake at 350° for 30 minutes.
Beat butter until creamy. Beat in sugar until smooth. Add flour, salt and vanilla; mixture will be stiff. Pinch off small pieces of dough with moistened fingers; roll into 1-inch balls. Place 2 inches apart on ungreased baking sheets. Bake in 375° oven for 13 to 14 minutes, until bottoms are golden. Do not let tops brown. When done, roll in powdered sugar.
Make jello and let set until cool. Lay ladyfingers in jello. Add fruit cocktail and strawberries. Let set in refrigerator and then make pudding. When cold, put on top of jello. Let set again. Put Cool Whip on top and decorate with maraschino cherries.
Bake cake according to directions. Use 13 x 9-inch pan. Immediately after removing from oven, punch holes in cake with fork evenly everywhere. Take 1 can pina colada mix and pour on top of cake with condensed milk on top. Don't stir or try to mix. Cool cake completely. Take half the container of Cool Whip. Take can of pie filling and spread evenly on top of this layer. Put remaining Cool Whip on top of pie filling. Sprinkle with nuts; chill overnight.
Mix cake, pudding and oil; beat eggs in, one at a time. Add 7-Up. Pour into three prepared pans. Bake at 350° for 35 minutes. Cool, then fill between layers, top and sides with desired topping.
Split muffins; place on cookie sheets. Put pizza sauce on muffins, then cheese, then pepperoni. Can add any topping you like, onions, hamburg, green peppers, whatever you prefer. Bake at 350° for 10 to 12 minutes or until cheese is all melted.
Mix oats, nuts and salt. Blend remaining ingredients together well and mix into oats. Bake at 225°. Turn every 1/2 hour until golden. Add raisins when cool.
Saute onion and green pepper in bacon drippings in a large skillet until tender. Add tomatoes; cook over medium heat 15 minutes. Add remaining ingredients; cook an additional 15 minutes, stirring occasionally.
Combine flour, granulated sugar, baking powder and salt in a large bowl. Gradually add the beaten egg and milk until well blended. Let mixture stand 15 minutes. Heat 1/3 inch of oil in a deep skillet or deep fryer to 390°. When oil is hot, pour the batter into a funnel, drizzling in a thin stream of batter into hot oil. Start in the center of the skillet, circling continuously until pan is filled or cake is to desired size. Do not stop pouring until cake is complete. Fry on each side until golden brown. Drain on paper towels and serve warm with powdered sugar for dipping. Makes 6 large funnel cakes.
Mix in crock-pot on high until mixture begins to become hot. Turn to low. Season to taste. It becomes sweeter as it warms. Stir before serving. Great for cool weather!
Mix all ingredients together. Beat 3 minutes on medium speed. Pour into three 9-inch greased and floured cake pans. Bake at 350° for 30 minutes. Cool layers.
Cream sugar and butter. Beat in eggs. Add pumpkin, cider and milk mixed with vinegar. Blend well. Combine dry ingredients in order given and stir into first mixture. Add nuts and raisins. Pour into two 9 x 5-inch greased loaf pans and bake at 350° for 60 to 70 minutes.
Scald milk, then add sugar, butter and salt, stirring until dissolved. When lukewarm, add yeast, dissolved in lukewarm water plus sugar. Beat in egg, then add flour, stirring in part of the flour. Knead in the rest. Use only enough flour to form a dough that can be handled easily. Place dough into a bowl; brush top with melted butter (oleo). Cover bowl; let dough rise in a warm place until it doubles in bulk, about 1 hour.
Preheat oven to 350°. Place pan of water in bottom of oven. Chop dates and pecans; add cherries (candied cherries or maraschino is preferred). Add vanilla and liquid (wine or grape juice can be substituted for whiskey) to fruit and nuts. Stir in sugar and slightly beaten egg yolks. Stir in dry ingredients and fold in beaten egg whites. Batter will appear stiff and be mostly fruit and nuts. Decorate top with nuts and cherries. Bake cake at least 1 hour and 10 minutes.
Brown beef in shortening; drain. Add onion to boiling water and simmer 5 minutes. Add mushroom soup, salt and pepper to the cooked onion. Cover bottom of 1 1/2-quart casserole with a layer of potatoes, then a layer of ground beef. Top with onion soup mixture. Continue alternating layers. Bake at 350° for 40 minutes to 1 hour or until potatoes are done.
Beat eggs thoroughly with sugar, salt, syrup and melted butter. Add pecans. Pour into unbaked pie shell. Bake in moderate oven at 350° for 50 minutes, or until knife inserted halfway between outside and center of filling comes out clean. Cool before serving. (Double recipe makes 3 pies.)
Mix all ingredients, except chocolate and Equal, stirring to remove all lumps. Place over low heat and stir in chocolate. Cook until mixture thickens. Remove from heat and add Equal. Makes 16 servings. Contains 20 calories. Exchange: Free.
In saucepan, heat milk and butter to boiling; cool. Stir in beaten eggs. Stir together flour, baking powder and salt; add egg mixture and mix well. Knead dough on lightly floured surface 2 to 3 minutes until smooth. Shape into 20 balls. Let rest for 5 minutes. Roll each ball into a 4-inch circle.
Place chicken breasts between wax paper. Pound to flatten to 1/4-inch thickness. Place cheese and ham on chicken. Roll up the chicken breast and fasten edges with toothpicks. Mix flour and paprika on wax paper and coat chicken. Place chicken in a 2-quart dish. Melt butter on High for 45 seconds or until melted. Drizzle butter over chicken. Cook 5 minutes on High. Add wine and bouillon. Microwave on 70% power for 25 to 30 minutes or until tender. Blend cornstarch and cream; gradually add to chicken. Cook on 70% power for 2 to 3 minutes or until thickened.
Drain 1 can pork and beans, 1 can kidney beans, 1 can butter beans, drained. 1 can green beans, drained.
Heat 1 cup milk and butter in double boiler. Combine sugar, cocoa, cornstarch and salt. Add 1/2 cup milk and egg yolks; mix well. Pour this mixture into hot milk and butter. Cook until thick, stirring all the time. Add vanilla. Pour into a 9-inch baked pie shell. Top with meringue and brown in oven.
Cut a circle in the center of the slice of bread. Put 2 tablespoons butter in frying pan on medium heat and when hot, fry bread slice on one side. Turn bread over and turn head down. Break an egg in the middle of the hole. Sprinkle salt and butter. Cover and cook 3 to 5 minutes.
Preheat oven to 375°. Toast and cube bread. Place bread cubes in buttered baking dish. Beat eggs, sugar, salt and vanilla together. Scald the chocolate milk and pour over bread cubes. Add butter to bread and milk so it will melt. Add other combined ingredients. Mix together with spoon. Bake at 375° until golden brown or knife comes out clean, approximately 1 hour. Serve hot or cold with whipped cream topping.
Spray cookie sheets with cooking spray. In large bowl, combine dry ingredients and raisins. Add egg whites, corn syrup and vanilla; stir until well blended. (Dough will be stiff). Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake in oven at 375° for 10 minutes or just until firm. Do not overbake. Remove; cool on wire rack. Makes about 2 1/2 dozen. (No grams fat).