HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter in a 2-quart pan. Stir in oats and brown lightly over medium heat, stirring constantly. Set aside and cool. Blend flour, sugar, baking powder and salt into cooled oats. Blend egg, vanilla and nuts. Drop by rounded teaspoonful 3-inches apart onto lightly greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Dredge chicken in flour to coat completely. Discard flour not used. Melt butter and oil in frying pan. Brown chicken on both sides and remove. In the same pan, saute leeks and carrots. Stir in wine. Add bouillon and tarragon. Return chicken to pan and cover. Simmer for 30 minutes. Turn chicken and cook uncovered for 15 minutes. Remove chicken. Stir in sour cream; heat and pour over chicken.
Mix together first 3 ingredients and spread on round platter (at least 12-inches in diameter). Arrange remaining ingredients on top of sour cream mixture in order given. Arrange Doritos chips around edge of platter and serve with dip.
Combine garlic, salt and sugar substitute into a small bowl. Make salad dressing with water only. Add vinegar and parsley. Pour over tomatoes and onion. Chill. This salad can be made and placed in Thermos container and taken to any picnic.
Cream butter, lard and sugar together; add eggs and mix thoroughly. Add vanilla. Sift flour, soda, cream of tartar and salt together; add to cream mixture. Stir in nuts and chill. Shape in balls the size of a walnut. Dip tops in sugar. Put 2 inches apart on cookie sheet. Bake in moderate oven at 350° about 15 minutes. Makes 4 1/2 dozen cookies.
Clean chicken; place in a greased 9 x 13-inch pan. Saute garlic, onion, celery and mushrooms in oil. When tender, add broth, wine and mustard. Thicken with cornstarch. Pour over chicken. Bake in a 350° oven for 50 minutes.
Drain and chop cooked apricots, reserving syrup. Grate 1 teaspoon of rind from orange peel and dice orange. Soften gelatin in cold water. Heat 3/4 cup apricot syrup, sugar and salt on low heat. Dissolve gelatin in this mixture. Add fruits and rind. Cool until slightly thickened. Whip the cream and fold into fruit mixture. Cool until firm. Makes 4 servings.
Dissolve yeast in 1/4 cup warm water. Place in a large bowl. Mix rest of ingredients and add enough white flour to make a stiff dough. Bake about 375° to 400° until lightly brown.
Combine sugar, shortening and eggs. Beat. Add water and pumpkin. Beat. Add all dry ingredients. Beat thoroughly. Place into greased and floured bread pan. Bake at 350° for 45 minutes. When toothpick comes out clean, remove and cool.
In a large bowl, combine the strawberries, sugar and 1 bottle of the juice. Cover and let stand for 1 hour. Strain the mixture through a fine sieve into a punch bowl, pushing the fruit through with the back of a wooden spoon. Stir in the lemonade concentrate. Add the remaining bottle of juice and the sparkling water.
Preheat oven to 350° (325° for glass dish). In 13 x 9-inch baking pan, melt butter in oven. Sprinkle graham crackers over butter; pour Eagle Brand evenly over crumbs. Top with remaining ingredients. Press down firmly with fork. Bake 25 minutes or until lightly browned; cool. Chill if desired. Cut into bars or diamonds. Store, covered, at room temperature.
Prepare cake mix and bake as directed in 9 x 13-inch pan. Cool 15 minutes. Make holes down through cake with fork. Combine milk, sugar and 1/2 cup of coconut in saucepan; bring to a boil. Reduce heat and simmer 1 minute. Spoon over warm cake allow mixture to soak down through holes in cake. Cool completely. Fold 1/2 cup coconut into whipped topping and spread over cake. Sprinkle with remaining coconut and chill overnight.
Mix butter in saucepan; mix with 1 package of stuffing mix. Line bottom of 2 casserole dishes. Place diced chicken on top of stuffing mix. Mix both cans of soup with the 2 cups of chicken broth; pour over chicken. Sprinkle 1/2 package of stuffing mix over top. Bake at 350° for 30 to 40 minutes. Can be frozen and baked later.
Cook noodles (about 20 minutes). Brown meat; add onions and cook until tender. Stir in tomatoes, tomato paste, water, garlic and seasonings. Cover and simmer for 30 minutes. Place in baking dish a layer of noodles, meat sauce and cheese. Repeat layers and finish with lots of cheese. Bake at 350° for 30 minutes or until cheese is melted good.
Melt 1 stick butter. Mix with the graham cracker crumbs and pat on bottom of 13 x 9-inch pan.
Mix all ingredients well. Place in loaf pan and let bake in 350° oven for 1 1/2 hours.
Brown meat and onions. Add remaining spices. Add tomato paste and water. Stir well. Allow to simmer for at least 1 hour, stirring occasionally. If sauce becomes thick, add a little water.
Stir first 3 ingredients together in saucepan and bring to a rolling boil on medium heat. Boil about 3 minutes, then remove from heat. Stir in the next 3 ingredients. Mix well and let stand for 5 minutes. Drop by rounded teaspoonful on waxed paper. Let cool and store in refrigerator.
Combine water and butter; bring to a boil. Add flour, all at once and beat well. Add 4 eggs, one at a time, beat well between each addition. Drop batter by spoonful onto a cookie sheet. Bake at 400° for 30 minutes.
Boil ingredients together until thickened. Use half dressing and half mayonnaise for potato or macaroni salad.
Mix ingredients in order listed. Bake at 325° for 1 hour, uncovered. Serves 8.
Cut shortening into dry ingredients. Add remaining ingredients; beat thoroughly. Pour into 2 bread pans (9 x 5-inch). Bake at 350° for 45 to 50 minutes.
In a greased casserole layer green chilies with grated cheese. Fold beaten egg yolks into stiffly beaten egg whites. Add green onion and garlic powder. Mix together flour, baking powder and milk. Pour all over chilies. Bake at 350° for 25 minutes.
Thaw and press all water from spinach. Mix spinach, onion soup mix and sour cream. Put into a casserole dish and bake, uncovered, at 350° for approximately 30 minutes or until done.
Cream together first 2 ingredients. Add eggs and vanilla; beat well. Mix dry ingredients in separate bowl. Blend well and add alternately with zucchini. Add nuts. Bake in greased and floured 9 x 13-inch pan for 30 to 35 minutes at 350°. Cool and cut.
In oil saute onion, pepper and garlic 5 minutes. Add tomato sauce. Simmer 30 minutes. Add a little water as needed. Stir frequently. Add drained beans, parsley, green onion and liquid (bean and water). Season to taste. Cook for 10 minutes. Stir in cooked macaroni and simmer 5 more minutes. (Cook macaroni about 8 minutes.) Sprinkle with bacon. Serves 6.
Put first 3 items into bowl. Stir together vinegar, mayonnaise and sugar. Pour over broccoli mixture and toss. Add raisins, bacon bits and sunflower seeds just before serving. Add tomatoes for color.
Use an 8-inch glass or porcelain pie plate. Mix all ingredients together. Pour into greased pie plate. Bake at 350° for 25 to 30 minutes. It makes its own crust. Top with whipped cream. Serves 8.
Heat oven to 375°. Grease 8 muffin cups. Unroll rolls into 8 triangles. Flatten each and spread with butter. Sprinkle with cinnamon and sugar. Put a marshmallow at the short side of each triangle. Roll crescent roll around marshmallow. Pinch edges shut, tightly! Place rolls in muffin cups. Spread remaining butter on top. Sprinkle with cinnamon and sugar. Bake for 15 to 20 minutes or until golden brown.
Stir together; bake in 9 x 13-inch pan, uncovered, at 350° for 45 to 60 minutes.
Crumble vanilla wafers in bottom of oblong rectangular pan. Soften cream cheese. Mix softened cream cheese with Cool Whip. Spread Cool Whip mixture over vanilla wafers, sealing edges of pan. Prepare Jell-O following package directions. Refrigerate Jell-O until slightly thickened. Add fruit cocktail, bananas and pecans. Pour Jell-O mixture into rectangular pan over Cool Whip mixture. Chill until ready to serve.
Cut liver into 3-inch squares. Season with salt and pepper. Roll in flour and pan-fry in shortening. Fry until golden brown on both sides. Turn only 1 time. Remove liver from skillet and fry onion in drippings, stirring constantly. Return liver to skillet and add water. Cover with tight fitting lid and cook for approximately 5 minutes. Liver will become tough if cooked too long. Serves 5.
1. Hard boil eggs and grate fine. 2. Grate carrots fine, chop green onions fine, grate sweet pickles and celery fine. 3. Cook macaroni by package directions (I use Elbow macaroni). 4. Add all ingredients into mixing bowl and toss. 5. Season with pepper and let chill (Tastes better with time).
Blend cream cheese and sour cream together. Add remaining ingredients. Spread on tortillas thinly. Roll each tortilla. Place on cookie sheet. Cover with Saran Wrap and chill overnight. Slice 1/2-inch thick. Arrange on platter. (During Christmas, add red pimentos and arrange in shape of a tree.) I usually make half of this amount.
Pour preserves on top of Brie and chopped onions. Bake at 350° until bubbly. Serve with crackers.
Put flour and salt in bowl. Melt butter in hot water. Add 2 eggs and melted butter to flour. Mix. Let dough rest 10 minutes before rolling.
Mix all ingredients well. Bake at 350° for 30 to 35 minutes. Bake in loaf pan (8 x 11 x 3-inch). Double for two loaves.
Cook potatoes in small pan (salted) until tender. In another pan, saute onions in oleo. Add bouillon cubes. Add flour making a roux; stir. Add milk, stirring constantly, until the sauce starts to thicken. Add potatoes and the water they are in to milk mixture. Stir until well mixed. Add salt and pepper to taste.
Combine broccoli and	beans in large casserole dish. Combine soup, mayonnaise, salt, pepper, cheese, onion and eggs and mix well. Pour over vegetables. Combine margarine and cracker crumbs and sprinkle on top of casserole. Bake at 350° for 30 minutes. Makes 10 servings. I make it into 2 small casserole dishes and cook one and freeze one.
Cook squash with onion and drain. Salt and pepper to taste. Combine in saucepan the soup, butter and milk. When melted, add squash and pour into baking dish. Top with cheese and bake at 375° for 30 to 45 minutes.
Combine all ingredients. Spread in a 9 x 11-inch pan. Sprinkle chocolate and butterscotch bits on top. Bake at 350° for 25 to 30 minutes. Allow to cool before cutting into squares. Will be soft in middle.
Place each chicken breast half between 2 sheets of waxed paper. Flatten chicken to 1/4-inch thickness, using a meat mallet or rolling pin. Set aside.
Mash and mix thoroughly. Use an avocado pit in center to keep guacamole from turning dark. Makes 1 to 1 1/2 cups.
Brown meat in oil. Add olives, onion, celery, green pepper and rice and saute together. Add tomatoes, water and seasonings and bring to a full boil. Pour into greased 9 x 13 x 2-inch casserole dish and bake at 350°, covered, for 45 minutes to 1 hour. Serves 6 to 8.
Cream in order given; sift flour and cinnamon. Add to creamed mixture. Shape into walnut sized balls and dip tops in sugar. Bake 10 to 12 minutes at 375°.
Preheat oven to 375°. Measure butter into a 9-inch iron skillet or an 8-inch square pan. Slide into oven long enough to melt. Stir brown sugar into butter. Arrange plums; set aside.
Mix well all ingredients. Bake in a 400° oven for 45 minutes or 15 minutes on High in microwave.
Put vinegar and sugar on stove and let them come to a boil. Then scald the peaches in this solution. The peaches should stay in long enough to get hot through and through and until they can be pricked with a fork, but should not be allowed to shrivel. Place in sterilized fruit jars and seal.
Sprinkle a little seasoned salt over cream cheese. Mix all ingredients together well and shape into a ball or log. Roll in chopped pecans and refrigerate until ready to serve.
Make gelatin according to directions on box, except use the pineapple juice instead of water. Chill until thickened. Combine remaining ingredients and blend by hand. Add to thickened gelatin and mix well. Chill until firm. If the mixture is somewhat sour from the orange, add sugar to taste.
If using canned cherries, be sure to use the cherry syrup in the liquid. You'll get a richer color and flavor plus requests for seconds.
Preheat oven to 415°. Mix eggs, sugar, salt and vanilla. Pour into scalded milk and stir well. Pour into unbaked pie shell and sprinkle with nutmeg. Bake for 15 minutes. Reduce heat to 350° and bake about 20 minutes longer or until custard is set. Test with a knife an inch or so from the center of the pie.
Combine ingredients and refrigerate overnight. Serve with bagel chips, veggies, bread, etc. Excellent!
Pack mixed cucumbers, onion and peppers in a large jar. I use 1/2 gallon. Heat vinegar, sugar, salt and seed to boiling. Pour over vegetables. Keep in refrigerator. Keeps 4 months.
Mix well. Rub into your favorite steak on both sides before cooking, then grill as you normally would. Makes enough for two steaks.
Take cooked apples and sweeten and season with cinnamon and allspice. Beat 1 egg and set aside. Take biscuits (I use 1869 store bought biscuits). Roll out biscuits. Take clean paint brush and brush on egg around the edge of dough. Use 1 or 2 large tablespoons apples. Put on one side of dough; fold the dough over and press edges together with finger. Take fork and press edges together more firmly. Put Wesson oil in frypan. Put pies in skillet. Cook on 350° until pie is golden brown. Turn the pie and repeat on the other side.
Cook broccoli in flat casserole dish 8 minutes in microwave. Then layer on top, chicken, sliced cheese, soup and onion rings. Cover with Saran Wrap. Microwave 12 minutes on High.
Mix all ingredients together in a bowl and add the mayonnaise; mix well. Chill.
Keep corn warm in a slow 300° oven. Stir and cook sugar, corn syrup, water, butter and salt until sugar is dissolved. Continue cooking without stirring until syrup forms a brittle ball or to 270°. Add vanilla. Pour syrup slowly over corn. Mix well. Grease hands and shape into balls. Makes 12 medium size balls.
Dust chicken lightly in flour. Heat oil in skillet. Quickly saute chicken until golden. Transfer slices to casserole or serving dish. Sprinkle with paprika.
Saute pecans in oleo, stirring constantly until toasted (about 5 minutes); set aside to cool. Mix Milnot, vanilla pudding and sugar; mix well. Pour into freeze can, finish filling can to about 3/4 full with milk; add vanilla. Freeze about 10 minutes, add pecans, mix and finish freezing.
Cook macaroni according to directions. Add the remaining ingredients and mix well. Sprinkle with paprika, if desired.
Cover bottom of salad bowl with lettuce. Layer the next 4 ingredients, then spread a thin layer of Miracle Whip on peas. Sprinkle a small amount of sugar onto Miracle Whip. Add Cheddar cheese; finish with bacon, cut into bits, on top. Makes 8 to 10 servings. Preparation time: 20 minutes.
Cream sugar, Crisco and eggs together. Mix well. Add flour and whipping cream to mixture, then add extract. Pour into Bundt pan. Bake at 275° for 1 hour, then on 300° for 30 minutes. Turn oven off and let set for 5 minutes.
Combine all ingredients together; mix well. Put in dish. Sprinkle with pecans. Put red or green cherries on top.
Brown lamb in margarine in large Dutch oven or heavy saucepan with tight fitting cover. Add water, salt, pepper and thyme. Cover and simmer 45 minutes. Skim off excess fat. Add potatoes and onions. Simmer, covered, 30 minutes. Add peas and mushrooms. Simmer, covered, 15 minutes or until lamb and vegetables are tender. Blend cream into flour. Stir into bubbling stew and boil for 1 minute, stirring constantly. Makes 6 servings.
Peel, seed and slice cucumbers into rings. Soak in 1 cup lime and 1 gallon of water for 24 hours. Rinse and soak, covered with ice water, for 3 hours. Mix 1 cup vinegar, 2 ounces red food coloring, 1 tablespoon alum and water to cover. Pour over cucumbers and simmer 2 hours. Pour off liquid. Bring to boil 2 cups vinegar, 2 cups water, 5 pounds sugar, 8 cinnamon sticks and a package of Red Hots. Pour over cucumbers and let stand 24 hours. Drain, saving liquid. Pack cukes in jars while bringing liquid to boil, then pour liquid over cucumbers in jars and seal.
Soak bread in milk five minutes; add butter, salt and sugar. Pour slowly over eggs; add vanilla and mix well. Pour into greased baking dish. Bake in pan of hot water in moderate oven at 350° until firm, about 50 minutes. One-half cup of raisins may be used if desired. It may be served warm with Lemon Sauce if desired. Sprinkle nutmeg on top.
Mix pretzels, 2 tablespoons of sugar and margarine. Spread in a 9 x 13-inch pan. Bake for 7 minutes at 400°.
Sift flour, baking powder, salt and 3 tablespoons sugar. With pastry blender, cut in shortening until like coarse corn meal. With a fork stir in combined egg and milk. Spread dough in a greased 12 x 8 x 2-inch baking dish. On top, arrange apple slices, slightly overlapping in parallel rows, with pointed edges down. Sprinkle with combined cinnamon, nutmeg, 3 tablespoons sugar and butter. Bake 35 minutes at 400° or until apples are tender. Beat jelly with water to make syrup. Brush over fruit when done.
Mix well. Refrigerate at least 8 hours before serving. Serve with a variety of raw vegetables. Also excellent as a topping on baked potato.
Cook jumbo shells according to package. Combine cheeses, eggs, parsley, oregano, salt and pepper. Fill each shell with about 2 tablespoons of cheese mixture. Spread a thin layer of sauce on bottom of a 13 x 9-inch baking pan. Place shells, open side down, in a single layer. Cover with remaining sauce. Cover with aluminum foil. Bake at 350° for 35 minutes or until hot and bubbly.
In 9 x 13 glass dish, tear lettuce into bite-size (probably 6 to 8 cups). Fill dish at least 1/2 full. Sprinkle vegetables over lettuce. Mix 1 cup mayonnaise and 1 cup sour cream. Spread over salad. Sprinkle generously with shredded Cheddar cheese and 2 medium tomatoes (cut into small dices). Cover with plastic wrap. May be prepared the night before. When ready to serve, crumble crisp bacon, not bacon bits, over salad. Also good with small shrimp sprinkled over. (Do not use cukes.)
Brush fish with oil. Roll in mixture of cornmeal, salt, pepper and paprika. Place fish on a foil lined cookie sheet sprayed with Pam. For added flavor, squeeze fresh lemon over fish. Bake for 45 minutes.
Mix corn bread as directed on package. Add corn, pour 1/2 of corn bread mix in hot, greased pan. Add layer of meat, onion and cheese. Add other half of corn bread mix. Bake in 425° oven.
Cut cabbage in small wedges and cover with water. Cook until tender. Add corned beef, salt and pepper. Simmer 5 minutes.
Season mashed potatoes with salt and pepper. Add enough hot milk to whip lightly. Spread into 1 1/2-quart dish. Blend cheese into whipped cream and pour over potatoes. Bake at 325° for 1 hour.
Roll each bread slice to 1/4-inch thickness; cut with a 2 1/2 inch daisy shaped cutter. Lightly brush each side of bread with melted margarine. Place in miniature tart shells. Bake at 400° for 8 to 10 minutes or until lightly brown. Rinse shrimp; let stand in ice water 20 minutes. Drain well. Combine shrimp and next five ingredients; stir well. Spoon shrimp mixture evenly into tart shells; sprinkle with paprika. Bake at 400° for 8 to 10 minutes or until bubbly. Garnish with parsley sprigs, if desired. Yields 22.
Cream sugar and butter. Add egg. Add all dry ingredients. Add vanilla. Mix well. Place onto cookie sheet in 1-inch balls. Take a glass and place bottom of glass into a small amount of sugar. Press cookie flat with glass. Bake 8 to 11 minutes in 350° oven.
Brown the ground beef and onion in a skillet; add the rest of the ingredients except cheese. Heat through; transfer to a casserole type dish. Sprinkle grated cheese on top.
Soften gelatin in the 1/4 cup cold water. Beat egg yolks until thick and lemon-colored. Gradually beat in the 1/3 cup sugar; add salt and vanilla. Combine chocolate and the 1/2 cup water. Stir over low heat until blended. Add softened gelatin and stir to dissolve. Immediately beat chocolate mixture into beaten egg yolks. Chill until mixture is partially set.
Mix by hand. Cream butter and sugar. Add eggs, one at a time. Combine all dry ingredients. Mix potatoes and milk. Mix dry ingredients into butter mixture alternately with potato mixture. Add nuts last.
Brown hamburger meat and onions. Then drain. Add tomato, jalapeno relish and cheese. Cook on low heat until cheese is melted (crock-pot works well). Serve over chips.
Put cereal, coconut, pecans and oleo in a long shallow pan and bake at 300° for 30 minutes until toasted, stirring occasionally. Remove from oven. Add brown sugar and stir. Place half in 13 x 9 pan evenly. Add 1-inch thick slices of softened ice cream and other half of mixture. Pat down and freeze.
Saute green chilies and onion in oil. Add other ingredients (except cheese) and simmer for 45 minutes. Add water if needed. Pour over tortilla chips and add shredded cheese on top.
Put cottage cheese and avocados into electric blender and blend until smooth. Blend in onion, lemon juice, Worcestershire sauce and Tabasco. Stir in chicken and celery. Chill several hours or overnight. To serve, spread about 1 tablespoon mixture on each rye toast slice. Garnish with pimento. Makes about 2 dozen appetizers.
Grind cranberries; add sugar, pineapple and marshmallows. Mix well, refrigerate several hours or overnight, then fold in whipped cream. Add nuts. Chill 4 to 5 hours.
Mix all ingredients in order up to pepper. Put in 13x9 buttered pan. Spread evenly. Sprinkle with Ritz Crackers. Bake 2 hours at 350 until potatoes are cooked.
Cook taquitos. Drain and rinse beans while taquitos are cooking. Warm corn. Cut taquitos into 1 inch pieces. Mix taquitos, tomatoes, corn, onions and cucumbers into large bowl. Add lime juice and taco sauce over top. Mix well and eat.
Combine beans and 2 tablespoons of dressing. Combine remaining dressing and sour cream. Mix well. In a 9-inch pie plate, layer bean mixture, sour cream mixture, tomatoes, olives and cheese; cover. Chill. Serve with tortilla or corn chips.
Combine peanut butter, milk and powdered sugar. Mix with hands. If too stiff, add a little more milk. Put more powdered sugar on board. Put mixture out and knead. Shape in a roll and cool in refrigerator. Shape into balls or slice. Dip in melted Hershey's chocolate.
Soak apricots in 1/2 cup warm water for 30 minutes. Beat eggs, sugar and melted margarine. Add dry ingredients alternately with orange juice. Add apricots and nuts. Pour into a greased and floured 5 x 9-inch bread pan. Bake at 325° for 50 to 60 minutes.
Mix all ingredients together. Refrigerate at least 1 hour before serving. Best after 24 hours.
Combine all ingredients and cook until thick. Cool slightly. Put between layers of cake. Make any chocolate icing and put on top of top layer and sides.
Preheat oven to 400°. Grease a 9 x 12-inch baking dish. Slice fruit into thin slices and place in dish until about 1/2 to 2/3 full. Mix together salt, baking powder, flour and sugar. Beat the egg into the dry ingredients. Sprinkle the crumble mixture over the fruit. Sprinkle the entire dish with cinnamon. Cut the butter into 3 pieces and place on the top of the cinnamon at each end and in the center. Bake for 40 minutes at 400°. Cool to serve. Will be very juicy.
Mix all except party rye together in blender. Put on buttered bread. Heat at 350° for 10 minutes.
Melt margarine in Pyrex dish. Shake chicken pieces in sack containing Bisquick, paprika and salt. Place chicken in dish and bake at 400° for 1 hour, maybe less. Do not cover. Add drained peach halves last 15 minutes of cooking time.
In large saucepan fry hamburg, onion, pepper and garlic till hamburg is brown. Add tomato sause, paste and water mix well. Add sugar, bay leaf, seasonings. Also sprinkle parmesan and romano cheese. Simmer on low for a day and a half until thick.
Place meat in roasting pan; lay onions on top and pour over the sauce made from remaining ingredients. Cover and bake 1 1/2 hours in moderate oven or until brown. Baked potatoes go well with this.
Cook squash and onion in boiling water 20 minutes. Drain well, pressing between paper towels. Stir together squash mixture, sour cream, salt and pepper. Spoon into a lightly greased 13 x 9-inch baking dish. Top with cheese. Stir together cornflake crumbs and melted butter. Sprinkle over casserole. Bake at 350° for 30 minutes.