HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt oleo. Add green pepper and onion. Saute until tender. Add crawfish tails and saute. Add soups. Pour in tomato sauce and can of water. Cook slowly. Season with garlic salt. Red pepper is optional.
Heat butter in a large pot. Add sliced onions and fry slowly until golden brown, over low-medium heat. Gradually add the beef and chicken broth. Rinse each can with a little water and add to mixture. Add the sherry and pepper to taste. Cover and let simmer over low heat for 30 minutes. Pour into ovenproof bowls. Place toasted French bread slices, butter side up. Spread heavily with grated Parmesan cheese and dot with a dash of butter. Place under broiler for 1 minute or until cheese is golden brown. Serves 6 to 8.
Beat butter, sugar and vanilla until light and fluffy. Add sifted flour and	nuts. Beat on low speed until well blended. Remove foil from kisses. Heat oven to 375°. Using 1 heaping teaspoon dough shape with fork; place on ungreased cookie sheet. Put one chocolate kiss on top of cookie. After shaping on cookie sheet bake 12 minutes or until are set but not brown. Cool on wire rack; sprinkle with confectioners sugar.
Saute shallots in oil until slightly cooked. Add peppers and saute 2 or 3 minutes. Add rice. Toss to coat all grains. Add garlic and tomatoes, then stock. Cover and reduce heat to low. Cook 20 minutes or so. Fluff with fork and sprinkle with fresh chopped parsley and Parmesan cheese. Serves 2 to 4.
Heat oven to 325°. Beat eggs, milk and seasoned salt. Tear corned beef into small pieces into egg mixture. Stir in cheese and onion.
In pan stir soup and sherry or milk until hot and smooth. Set aside. In bowl toss cheese, set aside. Beat together eggs, soup mixture, parsley, dill, and pepper. Set aside. In large fry pan melt butter; add mushrooms, onion, and cook until onion is limp. Add egg mixture; cook until eggs are softly set. Spoon half egg mixture into 9 x 13 inch greased pan, spoon half mushroom mixture, and then sprinkle evenly with 1/2 of cheeses. Repeat. Top with paprika. Bake uncovered at 300° for 30-35 minutes. 1 hour if refrigerated.
Bring sugar, vinegar and spices to a boil. Add vegetables and simmer 15 minutes. Put in jars and seal.
Cook pears until tender. Add pineapple and sugar. Cook until thick. Pack in hot jars and seal. Fantastic over hot biscuits or as ice cream topping.
Cook all ingredients together. Cook chicken pieces in the marinade until tender, but not separating from the bones. Remove and place on grill for a few minutes or eat as is. The marinade can be served over rice, potatoes, noodles or with bread rolls.
Add sugar gradually to beaten egg whites. Continue beating until stiff. Fold in rest of ingredients. Pour into greased pie tin. Bake at 350° for 35 minutes. Cool. Cover with whipped cream. Let stand two hours in refrigerator before serving.
Fry bacon and onion in skillet. In crock-pot combine the bacon and onion, clams, potatoes, water, bouillon and spices. Cook on low 8 to 10 hours or on high 4 to 5 hours. About 1 hour before serving add half and half and evaporated milk. Adjust heat to high and cook until heated through. If necessary, thicken soup by mixing 2 tablespoons cornstarch with about a cup of the broth. Blend well, return to pot and cook until thickened. Serve with hot crusty sourdough bread.
Squeeze spinach; get dry as possible. Mix all ingredients. Serve with party rye bread or chips.
Add sugar and milk. Cook over low heat until it reaches soft ball stage. Add and stir butter, chocolate chips and Marshmallow Creme. Stir until chocolate chips are melted. Remove from heat; stir until cool. Spread on cake.
Blend together with mixer (electric, hand or bowl stand). Pour mixture into pan over unbaked pie crust. Bake in 350° oven for approx. 40 minutes.
Mix all ingredients and drop by spoonfuls on baking sheet. Bake at 325° for 8 to 10 minutes. Cool and frost.
Mix together in a 1 gallon glass jar with loose cover. Stir several times the first day, then once a day for 2 weeks.
Cream fat and sugar. Add well beaten eggs. Beat 5 minutes. Add 2 cups flour, fruit juice and coffee. Sift rest of flour, spices, soda and salt over currants, dates, raisins, cherries, citron, orange, lemon and pineapple. Add floured mixture to creamed mixture. Fold in nuts and mix thoroughly.
Mix together all ingredients into crock-pot or large "Dutch oven" pan. Heat on high (in crock-pot) for 2 hours, stirring occasionally. On stove top, heat until soup begins to boil, stirring occasionally.
Simmer tomatoes (peeled and cored), butter, salt and pepper until soft 5 to 10 minutes. Remove from heat and stir in milk and flour combined. Return to heat and stir. Cook until thick 2 to 3 minutes. Serve over baked potato, boiled potato, toast or anything else.
Cream sugars and shortening in mixer bowl. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and salt 3 times. Add to creamed mixture, alternately with milk, mixing well after each addition. Mix in vanilla. Pour into greased Bundt pan. Bake at 375° for 1 hour. Cool. Invert onto serving plate. Yield: 12 servings.
Crush vanilla wafers. Melt 1 stick margarine. Pour over wafers. Mix well. Put half of wafers in bottom of dish. Cream the cream cheese and 1 stick margarine until fluffy. Add sugar and mix well. Spread over wafers followed by pie filling and Cool Whip. Sprinkle rest of wafers on top. Refrigerate overnight.
Combine beef and onions in a Dutch oven or large saucepan; brown meat. Drain off fat. Add other ingredients; stir to blend. Cover and simmer 1 1/2 hours, stirring occasionally. Remove bay leaf. Serve with crackers. Makes six 1 1/3-cup servings.
Cream butter or margarine until soft and work in sugar until mixture is smooth. Beat in eggs, one at a time. Slowly mix in buttermilk and vanilla. Pour mixture into pie shell and bake at 350° for about 30 minutes or until the filling is firm and lightly browned on top.
Mix cream cheese, Worcestershire sauce and onions. Spread into dish. Add chili sauce. Top with shrimp or crab (may use half of each); refrigerate. Before serving, squeeze lemon juice on top. Serve with crackers.
Put sweet potatoes in casserole dish with water. Sprinkle with a generous amount of brown sugar and spoon the butter over the top. Bake at 350° until sweet potatoes are tender.
Mix together. Add a few drops of red food coloring. Put in fruit cocktail can and freeze solid. When ready to serve, open other end of can and push out. Slice off 1-inch slices of salad. Serve on lettuce leaf.
Cook broccoli with bouillon cube and drain. Saute onion in butter. Add cheese and milk. Melt. Add broccoli. Simmer for 20 minutes. Salt and pepper to taste.
Brown beef well in skillet, leaving meat in large chunks. Dissolve cornstarch and salt in water. Add to skillet and bring to boil. Stir in noodles; cover and simmer 2 minutes. Add vegetables and bring to a full boil over medium heat, separating vegetables with a fork; stir until sauce cubes are blended. Reduce heat; cover and simmer 3 minutes. Stir in soy sauce. Makes 3 servings.
Put first 4 ingredients through the coarse blade of the food chopper. Mix the remaining ingredients; add the first 4 and bring to a boil, cooking slowly, stirring occasionally for 30 minutes. Pour into sterilized jars and seal. Refrigerate before serving.
In skillet, cook sausage until browned. Drain and get your dough on a 12-inch pizza pan. Press over bottom and up sides to form crust. Spoon sausage over crust; sprinkle with potatoes and Cheddar cheese. Beat together eggs, milk, salt and pepper. Pour over pizza. Bake at 375° for 25 to 30 minutes.
Place grape leaves on tray or waxed paper and set aside. Mix all ingredients, except grape leaves and lemon juice, together and blend well. Take 1 grape leaf at a time and place 1 tablespoon of filling across leaf. Fold sides in and roll away from you. Arrange stuffed leaves in pot and alternate with direction with each row. Sprinkle extra salt on tops. Cover with plate. Cover with water to cover top of the plate. Cook, covered, on medium heat for about 40 minutes or until rice is done.
In skillet cook onion in margarine until tender. Add remaining ingredients except parsley. Heat to boiling. Reduce heat to low. Cover and simmer for 5 minutes until hot and bubbly. Garnish with parsley.
Cream Crisco until soft, then gradually add sugar and beat until light. Add eggs and mix well. Add vanilla. Dissolve soda in warm water, then add the flour which has been sifted with the salt. Stir in orange, raisins and nuts. Bake at 350° for 50 minutes. Cool and frost.
In a bowl, stir together sugar, nuts and cinnamon; set aside. Stir together biscuit mix, Cheddar cheese and chopped apple. Make a well in the center of the mixture; add water all at once, stirring just until moistened. Form into a ball. Flatten dough out on floured surface. Divide into 18 small pieces; shape each into a ball. Roll into melted margarine, then in sugar mixture. Arrange in a greased 9-inch round baking pan. Bake in 400° oven for 25 to 30 minutes.
Cook vermicelli according to package directions; drain. Stir butter and Parmesan cheese into hot vermicelli. Add eggs, stirring well. Spoon into greased 10-inch pie plate. Use a spoon to shape noodles into a pie shell. Bake at 350°, uncovered, for 9 minutes or until set. Combine beef, onion and green pepper in a large skillet. Cook over medium heat until meat is browned, stirring to crumble; drain well. Stir in tomatoes, tomato paste and seasonings. Cover and cook 10 minutes, stirring occasionally. Spread Ricotta cheese evenly over pie shell. Top with meat sauce. Cover with foil and bake at 350° for 15 minutes; sprinkle with Mozzarella and top with pepperoni. Bake, uncovered, about 5 minutes. Let stand 10 minutes before serving.
Add all ingredients together. Pat into buttered 9 x 13 glass dish. Bake at 350° for 18 minutes. Set on rack to cool.
Preheat oven to 350°. In your baking dish, place the chicken, breast side up, then put 1 teaspoon vinegar on each breast. Put cheese slices to cover breast; put the undiluted soup over the cheese. Then put the stuffing mix on top and pour over the one stick of melted butter. Bake uncovered for 35 to 45 minutes, depending on the thickness of the breast. Delicious served with brown or mixed rice and salad. Looks and tastes real fancy!
Combine cranberry sauce, dressing and soup mix. Place chicken breasts in a 9 x 13-inch pan. Spread sauce on chicken. Cover and bake at 350° for 1 hour. Turn off oven and uncover chicken and let brown 10 minutes. Serves 6.
Wipe off roast with damp paper towel. In hot butter in 6-quart Dutch oven, brown roast well, turning on all sides with wooden spoons, over medium heat for about 20 minutes. Remove roast; set aside. Preheat oven to 325°. Add chopped onion and garlic to drippings in Dutch oven. Cook over low heat about 5 minutes, or until tender. Remove from heat; stir in flour until smooth. Add vinegar, honey and broth; stir to mix well. Tie bay leaves, parsley and black pepper in cheesecloth bag. Add to Dutch oven. Bring to boil, covered. Roast 3 to 3 1/2 hours or until meat is fork-tender. Meanwhile, place carrots and onions in 3-quart casserole dish. Add water to measure 1/2 inch. Add 1 teaspoon salt. Bake, covered, in oven along with pot roast, 1 1/2 hours, until fork-tender. Remove cheesecloth bag from oven and discard. Remove pot roast, carrots and onions to heated platter. Serve with sauce from Dutch oven. Makes 8 servings.
Mix flour, baking powder, vanilla, sugar, milk and salt. Melt butter in 13 x 9-inch pan. Pour batter over melted butter. Pour peaches over dough. Sprinkle with 1/2 cup sugar and cinnamon (if desired). Bake at 350° for 35 to 45 minutes.
Add raspberry Kool-Aid to sugar and pineapple juice. Stir to dissolve. Add remaining fruit juices. Chill. Serve over ice. Makes 6 (8 ounce) servings.
Mix ground beef, Grape-Nuts, sage, onion, salt and pepper together; make into 24 meatballs. Brown meatballs in grease. When meatballs are browned, push to side of pan. Mix flour into fat; add water and simmer 15 minutes in covered frypan.
Blend together first 3 ingredients, cover and refrigerate 24 hours. Bake cake mix according to package directions, using 2 layer cake pans. Cool cake layers well.
Cut bread in chunks and pieces and put in a buttered casserole dish or buttered 9 x 13 pan. Cream sugar and butter; add eggs. Mix thoroughly and add remaining ingredients. Pour over bread and bake in preheated 350° oven for 1 1/2 to 2 hours. Stir after first hour. Serve warm with ice cream and caramel sauce.
Put first 5 ingredients in a large saucepan (4 quart capacity) over medium heat without stirring. Let cook until mixture turns from clear to golden yellow. Remove from heat. Add soda and stir. Mixture will foam, while it is foaming add popcorn to it. Nuts may be added, if desired. Place in a greased pan to cool and with buttered hands form into balls.
Mix fruit juices and ginger ale. Add honey; mix well. Chill thoroughly. Add ice cream (I use French vanilla). Stir to blend. Top with sliced and whole cherries.
Mix cheeses and nuts. Sprinkle with seasoning. Serve with Ritz crackers.
In large bowl, combine the first 3 ingredients. Cut in shortening until crumbly. Stir in nuts or your choice and chocolate chips. In a separate bowl, beat eggs and vanilla together, then stir in cookie dough. Mix until blended (if dough is too dry, add 1 or 2 tablespoons of water). Shape by teaspoonfuls into round, flat ball. Bake at 375° for 9 minutes. Let cool. Makes 2 1/2 to 3 dozen cookies.
Cook together dates, sugar and water, stirring constantly until thickened. Add nuts. Cool.
Mix together sugar and milk in saucepan. Cook until a soft ball forms when dropped into a cup of water. Remove from heat. Add dates. Mix until dates are melted into sugar. Add chopped pecans. Mix well. Pour out on a long strip of cold wet cloth. Fold over and over with hands. Chill 1 hour. Cut in slices.
Unwrap cream cheese, place on plate, dump crab meat and sauce on top. Eat with crackers.
Combine flour, sugar, powder, soda, salt and cinnamon in bowl. Mix until well blended, 3 to 4 minutes. Add oil while mixing. Add carrots and eggs one at a time, mixing well after each. Stir in nuts and vanilla. Mix well. Fold in raisins. Pour into greased and floured 9 x 13-inch pan. Bake in preheated oven at 350° for 50 to 60 minutes. Cool in pan. Frost with Cream Cheese Frosting.
Chop all vegetables well. Cover with cold water and let stand 5 minutes. Drain and add the sugar, vinegar and salt. Cook for 5 minutes. Put in sterilized jars and seal. Place in hot water bath for 10 minutes.
Cream butter; gradually add sugar, beating well at medium speed. Add eggs, beating after each addition. Add flour alternately with milk, beginning and ending with flour. Mix until just blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool in pan 15 minutes. Remove from pan and let cool completely on a wire rack.
Place sausage links in a baking pan and bake until browned. Pierce skin during cooking to release fat and drain. (Smoked sausage may be used-boil it 10-15 minutes and drain.)
Slice sweet potatoes. Sprinkle with sugar (plenty). Fry in oil; bacon fat is better. Let brown lightly on each side.
Combine cake mix and mandarin oranges. Substitute pineapple juice for water required on box instructions. Prepare according to package instructions. While cake is cooling, combine drained pineapple and Cool Whip. Add sugar to desired sweetness. When cake is cool, spread Cool Whip mixture on layers. Cake must be refrigerated.
Layer casserole dish with cabbage, salt and pepper. Brown meat and onion; layer over cabbage. Mix soup and ketchup; pour over meat. Bake at 400° for 40 minutes.
In 15 1/2 x 10 1/2-inch roasting pan in a 425° oven, melt butter. Remove pan from oven. On wax paper, mix bread crumbs, flour, salt, rosemary and pepper. Pour buttermilk into small bowl. Dip 1 chicken wing at a time first in buttermilk, then in crumb mixture to coat. Place chicken wings in melted butter in roasting pan, turning to coat evenly. Bake 35 to 45 minutes.
Simmer garlic and wine in small saucepan 10 minutes. Meanwhile, cut bottoms of artichokes flat and remove outer leaves. Cut 1-inch from tops; snip tips from remaining leaves and rub ends with lemon. Add artichokes, wine-garlic mixture and 1 tablespoon oil to 2 inches boiling chicken broth in large saucepan. Cover; simmer 25 to 30 minutes or until leaves pull easily from base; drain.
Mix the first 3 ingredients until creamy. Sprinkle cheese and other topping on top. Chill. Use chips and dip.
Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot mix. Just before mixing these, beat the mix on high speed just a little. Bake in very hot oven (425°) for 15 minutes; turn back to 350° and bake until knife comes out clean.
Preheat oven to 350°. Grease 9 x 13-inch pan. Cream margarine, 1 cup sugar and eggs. Add sour cream and vanilla. In separate bowl, sift and mix flour, baking powder and baking soda. Combine with creamed mixture. Spread half of mixture in pan. Combine 1/2 cup sugar, cinnamon, chocolate chips and nuts. Sprinkle half of this mix over batter in pan. Spread remaining batter in pan, then remaining topping mix. Bake at 350° for 25 to 30 minutes.
Mix all the ingredients together. Beat at medium speed for 2 minutes. Spread in greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes.
Cream sugar and Crisco. Add beaten eggs and beat. Add baking powder to 1 cup flour and add to mixture. Add milk and flavoring and then add remaining flour. Work until it will roll out. Cut and bake at 350° until done.
Fill large pot halfway with water. Add meat, salt and pepper. Bring to boil. Slice cabbage and add. Add beans and vinegar. Simmer, uncovered, for 3 to 4 hours.
Mix together well. Make into logs. Wrap in plastic wrap and put in refrigerator for 24 hours. Unwrap and bake in 300° oven for 1 hour.
Put Cool Whip in bowl; add sour cream, nuts, jello and pineapple with juice. Mix well and refrigerate.
Combine crumbs and margarine. Press into 8 inch sq. dish. Melt marshmallow in milk in double boiler; stir until smooth. Chill to thicken. Combine softened cream cheese and vanilla. Beat until well blended. Whip in marshmallow mixture; fold in whipped cream. Pour into crust. Chill. Top with cherries. Makes 10 to 12 servings.
Preheat oven to 350°. Combine all ingredients and mix until you have a stiff dough. Roll out about 1/4 to 1/2-inch thick on a board or pastry cloth. Use a dull knife and cut out bone shaped biscuits. Place on a lightly greased cookie sheet and bake about 12 minutes. Let your pup or dog enjoy!
Melt butter. Mix sugar, flour and milk. Pour mixture into melted butter in casserole dish (9 x 9-inch). Pour fruit on top. Heat in a 350° oven for 20 to 30 minutes until brown.
In medium bowl, combine margarine and flour and cut in until mixture resembles	coarse	meal. Stir in nuts. Press into bottom of 9 x 13-inch pan and bake 20 minutes at 325°. Cool.
Use 1 cup of warm water to dissolve the yeast and 1 tablespoon of sugar; mix well. Let stand for 5 minutes.
Mix dry ingredients in large bowl. Add oil, eggs and vanilla. Mixture will be stiff and sticky. Mix well. Add apples and pecans. Mix well again. Spread in large oblong pan, 13 x 15 x 2-inches. Place in a 350° oven and bake 30 minutes. Reduce heat to 300° and bake 30 minutes more. During the last 10 minutes of cooking, prepare the sauce.
Brown beef, onions and pepper. Add salt and pepper to taste. Add soup and simmer 10 minutes. Add pimento and sour cream. Pour into greased casserole dish; top with biscuits. Bake at 350° for 30 minutes or until biscuits are done.
Mix milk and lemon juice. Then add pineapple and nuts. Then add Cool Whip. Stir well and pour into two graham cracker pie crusts and refrigerate until set.
After mixing steak, onion, garlic powder and butter, cook until brown. Add all 4 cans of soup and simmer for about 15 minutes. Add cooked noodles (drained) or rice.
Mix all ingredients. Bake following directions on the package. If desired, fold in 1 cup chopped walnuts before baking. Frost with favorite white frosting.
Put all in blender and blend. Pour half into bowl and refrigerate until set. (Let other half set in blender.) When set spread with a layer of sour cream and pour rest of jello on top and refrigerate until set. You can use any flavor jello you want.
Mix well. Roll about 1/4 inch thick cut pieces 2 x 3 inch. Cut 2 slits in center fry in deep fat.
Combine sugar and flour. Add eggs and fruit juices and mix until smooth. Cook over boiling water, stirring constantly, until thick. Cool. Fold in whipped cream. Serves 10.
Mix pie filling with milk. Blend in 1/2 Cool Whip and condensed milk. Pour filling over arranged wafers and bananas. Garnish top with the other half of Cool Whip. Chill.
Place 6 bread slices (cut in half) on bottom of a 12 x 8-inch baking dish. Cover with 1 cup Cheddar cheese, broccoli, ham and remaining 6 bread slices. Beat cream cheese until fluffy. Add eggs, one at a time, mixing well after each addition. Blend in milk and mustard. Pour over bread. Top with remaining cheese. Bake at 350° for 45 minutes. Let stand 10 minutes before serving. Great for breakfast or supper.
Mix the rosemary, sage, garlic, salt and pepper. Rub the chops with the mixture. Place the chops in a large greased skillet. Add the water. Cover. Simmer until all the water has evaporated, about forty-five minutes. Remove the cover and brown the chops in their own fat. Add the wine and cook about one minute, turning the chops occasionally. The wine should be almost evaporated before serving.
Mix all ingredients just by stirring. No mixer necessary. Bake in 9 x 13-inch pan (greased and floured) at 350° for 35 to 40 minutes.
Beat cheese and sugar until creamy. Mix in Cool Whip. Spoon into crust. Spoon cherry pie filling onto top of pie. Chill for 3 hours before serving. Garnish with additional Cool Whip if desired.
Brown pork chops and set to the side. Cook rice until almost done. Slice tomato, green pepper and onion; set this aside also.
Mix together your favorite meat loaf and put in a 9 x 13-inch pan (should be fairly thin). Bake at 350° for 1/2 to 3/4 hour. While hot, spread soup over meat loaf, then spread on green beans. Next add Tater Tots in rows. (Sometimes I use a biscuit recipe and drop unbaked biscuits on top in rows.) Put back in oven and bake at 350° until all ingredients are hot or biscuits are done, approximately 25 to 30 minutes. You can keep a meat loaf ready in the 9 x 13-inch pan in freezer.
Spray a 2-quart glass dish with Pam. Preheat oven at 350°. Combine all ingredients and cook for 30 to 40 minutes.
Mix first 4 ingredients in large pan and bring to boil. Boil 2 minutes, then remove from stove eye and stir in the peanut butter and oats. Mix well, then drop by teaspoonful onto waxed paper.
Cook bacon in a large skillet until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Add potatoes and onions to bacon drippings. Cook over high heat until lightly browned. Drain excess bacon drippings. Add chicken broth. Bring to a boil. Cover, reduce heat and simmer 10 minutes or until potatoes are tender. Add mushrooms and cook, uncovered, over high heat, stirring constantly, until liquid evaporates. Stir in bacon, salt, pepper and parsley.
Cook potatoes with all ingredients except milk and butter. Cook slowly; when potatoes are done, mash mixture slightly. Add milk and butter. Simmer for 30 minutes.
Mix first 6 ingredients in large bowl. Mix margarine, milk, egg, vanilla and molasses together; stir into flour mixture. Add raisins and walnuts. Drop by teaspoonful on lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes about 4 dozen.
Mix all ingredients. Bake in Bundt pan at 350° for 45 minutes. Sprinkle with powdered sugar when cool.
Saute onion and celery in butter; put in casserole with other ingredients. Mix well. Bake at 450° for 15 minutes.