HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook meat in 1 tablespoon butter until it loses its red color. Add onions. Cook for 5 minutes. Place into casserole. Melt remaining butter in saucepan. Blend in flour. Add bouillon cubes, hot water, salt, pepper, mustard, Worcestershire and ketchup. Cook until thick. Beat in sour cream. Pour mixture over meat. Cool; cover and refrigerate. The day of dinner: Bake in oven at 350° for 45 minutes. Serves 4 to 6.
Cream sugar and shortening. Add egg and beat well. Sift together flour, soda and salt. Alternately add dry ingredients and orange concentrate to creamed mixture, stirring after each addition. Stir in undrained pineapple and pecans. Turn into well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in oven at 350° for 50 to 60 minutes. Remove from pan. Cool on rack.
Mix all ingredients and bake at 375° for 25 to 30 minutes or until cake springs back when touched (or use toothpick test).
Microwave chocolate and milk in large microwave bowl on High 2 to 3 minutes, until chocolate is melted. Stir after 1 1/2 minutes. Stir until all chocolate is melted. Stir in vanilla and nuts. Spread in greased 8-inch pan. Refrigerate until firm. Cut into squares.
Put ingredients in large pot. Cook over low heat until vegetables are tender. Remove bay leaf and add 2 cups cornbread crumbs, 2 beaten eggs and enough chicken broth to make soft mixture. Bake at 350° for 20 minutes. Grate 1/2 cup cheese on top and bake 10 minutes or until cheese is melted.
Combine flour, salt and paprika. Coat chicken; brown in butter. Add water; simmer, covered, for 30 minutes. Save pan drippings. Arrange chicken in a 12 x 7 x 2-inch bake dish. Mix cornstarch with 1/4 cup half and half. Stir into pan drippings. Over low heat, stir in remaining half and half, lemon juice, onion, lemon peel and ginger. Cook until thickened; pour over chicken. Cover; bake for 35 minutes at 350°. Sprinkle with cheese; return to oven until cheese melts. Serves 6.
Combine cole slaw with uncooked noodles (reserve seasoning package) and almonds. Cover and chill. Combine oil, vinegar, sugar, pepper and seasoning. Shake or stir well. Cover and chill. Mix together prior to serving.
Drain and rinse sauerkraut very well several minutes. Put in a large bowl. Add all other ingredients. Pack in jars. Let stand in refrigerator for two days before serving.
Heat oven to 375°. Mix all ingredients except crushed corn flakes. Spoon into 12 x 8-inch baking dish. Sprinkle with crushed corn flakes. Bake 55 minutes. Makes 8 servings.
Cover cucumbers with boiling water. Allow to stand until the next morning. Drain. Repeat this procedure on next 3 mornings. On the 5th day, drain and slice cucumbers in 1/2-inch slices or pieces. Combine sugar, spices, salt and vinegar. Bring to a boil and pour over cucumbers. Let stand (covered) for 2 days. On 3rd day, bring to boiling, then seal in hot, sterilized jars.
Slice and cook carrots until soft; drain and cool. Combine all other ingredients and marinate carrots for 12 hours.
Blend shortening and sugar until creamy; add eggs. Then put cocoa in hot water and add to shortening, sugar and egg mixture. Then add flour, soda, salt and baking powder. Blend well. Add vanilla and blend. Bake at 350° for 30 to 35 minutes or until done. Place in greased square pan.
Mix egg, buttermilk and baking soda well. Then add flour, sugar, Crisco and baking powder; mix well. Brown on lightly greased griddle. Turn pancakes only once when bubbles appear.
Mix all ingredients, except hash browns, corn flakes and 1/2 cube butter. When mixed real well, add hash browns and pour into greased 9 x 13-inch pan. Top with crumbled corn flakes and the 1/2 cube butter (melted and poured over corn flakes). Spread cheese on top and bake at 350° for 45 minutes.
Mix pineapple, cheese and 2/3 cup cracker crumbs. Mix flour with sugar and add to pineapple mixture. Add melted butter and mix well. Bake at 350° for 35 minutes. Last 5 to 7 minutes of cooking time, put 1/3 cup cracker crumbs on top. Finish baking.
Mix according to package directions and bake in 3 layers. Cool and fill with Lemon Jelly Filling.
Cook sweet potatoes in water to cover in saucepan for 15 minutes or until nearly tender. Drain; halve potatoes lengthwise. Arrange in greased baking dish. Mix 3 tablespoons boiling water, brown sugar, butter and salt in saucepan; cook for 3 minutes. Pour over potatoes; top with pecans. Bake at 350° for 30 minutes. Yield: 8 to 10 servings.
Dissolve Jell-O in hot papaya nectar. Add lemon juice. Chill until syrupy. Add drained mandarin orange sections and grapes. Fold in sour cream. Pour into mold. Chill. Serves 8.
In saucepan, melt margarine. Beat in sugar, egg and vanilla. Stir in dates and nuts. Bring slowly to a boil. Cook on low heat for 10 minutes, stirring constantly. Remove from heat and stir in Rice Krispies. Cool and shape into small rolls. Roll in powdered sugar.
In microwave, melt chocolate chips and oil. Stir until mixed and add peanut butter. Mix well. Pour mixture over cereal. Make sure cereal is well coated, then pour into paper bag. Pour powdered sugar into bag. Close bag and shake well. Add more sugar if needed and shake again. Keeps best in refrigerator or freezer.
Place Velveeta cheese and cream cheese in a large bowl at room temperature. Mix the cheeses well. Add nuts and garlic powder. Mix well. Shape in balls or logs. Roll in chili powder. Wrap in Saran Wrap. Chill until firm. Makes 4 or 5.
Fry bacon; add onion and brown slightly. Set bacon and onion aside. Drain off most of bacon fat. In remaining fat, brown stew beef. Sprinkle with flour, marjoram and thyme. Stir in bouillon and wine, then add onions and bacon. Place in large covered casserole. Bake for 3 to 4 hours in 250° oven (covered) or microwave about 1 1/2 hours on "Simmer" level.
Blend softened butter, flour and nuts until meaty. Spread evenly in 9 x 13-inch baking dish. Pat firmly. Bake for 15 to 20 minutes at 350°. Remove and set aside to cool. Whip cream cheese and powdered sugar. Blend in 1/2 Cool Whip. Spread on cooled crust and refrigerate for 20 minutes. Mix pudding with milk with a mixer. Spread on chilled mixture. Set for 20 minutes. Spread remaining Cool Whip.
Combine all ingredients except champagne or sparkling water. Add the champagne or sparkling water just before serving. Serves 15 to 20.
Crumble breads; add onion, celery and eggs. Stir in broth; add sage and bake at 350° for 1 hour.
Cook 1 pound shrimp for 3 minutes or until pink. In separate pan heat margarine, garlic powder, salt and pepper. When melted, stir in cooked shrimp.
Combine ingredients, working in sausage and cheese well. Drop by teaspoonful on ungreased cookie sheet. Bake at 400° until brown. Serve hot. May be frozen and reheated later.
Saute onions, bell pepper and garlic until transparent. Add Ro-Tel. Cook until thick. Add mushroom soup and seafood. Cook on low fire about 20 minutes. Serve over rice.
Cook frozen vegetables according to package; drain. Chop boiled eggs and onion. Combine ingredients. Add mayonnaise, mustard and Good Seasons.
Mix together all ingredients, except milk and cook over low heat until thick. When cool, thin with a can of milk.
Drain pickles and slice. Drain again. Refill gallon jar with a few pickles, a dash of Tabasco and some sugar. Repeat until all used. Tighten lid. Let stand at room temperature, turning jar several times daily. Let stand for 5 to 7 days. Refrigerate. Pickles will be crispy crunchy.
Make syrup by boiling sugar, vinegar and spices together. Add peaches and cook until tender and syrup is clear. Place carefully in hot sterile jars. Seal. Store in cool area and wait a few weeks before using. Makes about 5 quarts.
Cream the cream cheese with margarine and vanilla in mixer bowl at low speed. Add confectioners sugar. Good on carrot cake.
Beat together egg, water, salt, oil and coloring. Stir in flour, a little at a time, then turn on floured surface and work until not too sticky. Roll out and cut. Roll real thin, then roll up like cinnamon roll and cut thin. Allow to dry.
Mix first 3 ingredients; stir in pan and then add boiling water. Boil until it forms a ball, when testing by dropping a small amount at a time to make a little ball. Add vanilla and nuts. When it begins to sugar, turn out on waxed paper and separate each half.
Grind cranberries and orange in a food processor. Pour into a bowl and stir. Mix in sugar. Place in a covered container and refrigerate. Allow to ripen for 2 days before serving. Serve relish with meat or fowl.
Boil squash until tender and drain; saute onions in margarine. Add salt, pepper, egg and thins. Mix well and pour into a greased casserole dish and bake for 30 minutes at 350°. Very good.
Preheat oven to 350 degrees. Prepare Honey Bun Schemers. Spread bottom and sides of a 9 inch round cake pan. With an electric mixer combine cream cheese and sugar, beat until smooth. Stir in flour and vanilla. Add 1 egg and blend well; scrape bowl. Add remaining 2 eggs; blend well. Combine nuts. Pour batter over crust, sprinkle with nuts. Bake for 25 minutes or until firm.
Combine flour, salt, yeast and sugar. Mix in mixer. Heat water and oleo until warm. Add to top ingredients. Mix. Add potatoes. Add more flour, if needed. Knead until smooth. Let rest about 10 minutes. Knead again and shape into balls. Place into greased baking pan. Let rise until double. Bake at 400° until golden brown, 18 to 20 minutes.
Cook and drain noodles. Fry sausage until done. Saute onion until soft. Combine all ingredients, except cheese, in a large bowl. Layer in 13 x 9-inch pan, starting with noodles, then mix the cheese, etc. Bake at 350° for 40 minutes.
Mix all ingredients together at once. Chill about 1/2 hour before serving. Dip with fresh vegetables.
Mix eggs, vanilla, sugar and salt. Slowly add oleo, flour and cocoa. Mix and pour in quiche. Bake in microwave on High 5 minutes, turning after 2 minutes, then another 2 minutes, then 1 minute. Let stand. If not done, then cook 1 more minute. Then if not done, cut all but the middle and cook the middle an additional 1 minute. Sprinkle with powdered sugar.
Slice cucumbers and onions. Sprinkle with salt. Let stand 1 hour, then drain.
In a blender or food processor, place cottage cheese. Cover and blend until smooth. Add berries, banana and Equal. Cover and blend or process until smooth, scraping down sides occasionally. Cover and chill. Yields 3 servings.
Combine onions, cheese, crumbs and seasonings. Dip chicken in egg and milk. Coat with onion-cheese mixture. Place in large glass (13 x 9-inch) dish and pour butter all over. Bake at 350° for 35 to 40 minutes. NO cover. (Put any extra onion-cheese mixture over top of chicken before pouring butter on.)
Grease a 1-quart baking dish. Make potatoes; stir well. Beat the cream cheese with fork. Stir into potatoes. Add egg, onion and parsley. Put all ingredients into a greased bowl. Top with paprika. Bake at 350° for approximately 1 hour.
Sift together dry ingredients. Add bran and raisins, blend. Combine remaining ingredients and add to flour mixture; blend. Pour into greased loaf pan or a small cake pan (or can put in muffin tin). Bake 35 to 50 minutes or until done. Muffins would need to be checked a little sooner.
Mix yeast, 1 teaspoon flour, 1 teaspoon sugar and water; let stand. Cream shortening, 1/2 cup sugar, 1 teaspoon salt, eggs, milk and 2 cups flour. Add yeast mixture; beat with beater until blended and fluffy. Add mace and lemon juice. Knead in 3 cups flour until smooth; let rise, punch down. Put in two 9 x 13-inch cake pans. Top with melted butter, cinnamon and sugar. Let rise again. Bake at 350° for about 1/2 hour.
Mix flour, baking powder, baking soda and salt together. Melt butter and chocolate. Remove from heat and beat in sugar, eggs, applesauce and vanilla. Add dry ingredients and mix well. Spread mixture in a greased 9 x 13-inch pan. Bake at 350° for 25 minutes.
Peel figs and mash real fine. Take 3 cups of sugar and add to figs; boil for 5 minutes.	Add jello and boil 1 minute longer.
Cook cabbage in salt water until tender. Drain and place in casserole dish. Mix and cook next four ingredients. Add mushroom soup to cooked sauce. Pour sauce over cooked cabbage. Sprinkle buttered bread crumbs over sauce.
Combine beef and onion in skillet. Cook until meat is brown. Drain grease off. Add salt, pepper, ketchup and tomato sauce and bring to boil. Pour into casserole dish. Lay cheese slices on, then biscuits. Bake until biscuits are brown in a 400° oven.
Dissolve gelatin completely in boiling water, stirring about 3 minutes. Add ice cubes and stir constantly until gelatin is thickened, about 2 to 3 minutes. Remove any unmelted ice.
Combine sugar, milk, margarine and cocoa. Heat to boiling, stirring constantly. Boil 2 minutes. Remove from heat; stir in peanut butter, vanilla and oats until well blended. Drop on wax paper. Cool until firm!
In a small bowl make raspberry jello, using most of juice from cocktail and pineapple (reserve 1/4 to 1/2 cup) plus water to make 1 3/4 cups liquid. While jello is getting very thick (but not set), in approximately 1 1/2-quart size serving bowl, line bottom of bowl with cake spread with jam. Add sherry and enough of remaining juice to soak cake; mash with fork. Cover with alternate layers of coconut, crumbled cookies, fruit cocktail, cookies, coconut and pineapple. Pour very thick jello over all and leave to set. When jello has set, prepare vanilla pudding, using 1 3/4 cups milk, and pour over the set jello mixture. Let set. Decorate with Cool Whip and slivered almonds and serve. Yum!! Yum!!
Cut sausage links into 1/4-inch pieces and brown in skillet on medium heat. Remove and drain. In skillet, saute onion, green pepper and celery until tender. Stir in chili powder, oregano, salt, sugar and juice from tomatoes. Add tomatoes and sausage. Mix well. Simmer, uncovered, to thicken.
Heat oven to 375°. Mix thoroughly sugar, shortening, egg. Stir in milk. Sift together and stir in flour, baking powder, salt. Blend in berries. Spread in greased and floured 9-inch square pan.
Brown pork in skillet with oil, garlic and onion. Do not overcook the garlic or onion. In a separate saucepan, put sauerkraut, sugar and water. Bring to a boil and cook down to 1/2 the amount. Add caraway seed. Combine sauerkraut with pork and simmer 40 minutes. Do not allow to go dry. Add wine and simmer 5 minutes; serve.
Combine bread crumbs, cheese, onion salt and paprika in plastic bag. Microwave (High) margarine in small dish for 1 minute or until melted. Drain potatoes. Coat potatoes with flour, shaking off excess. Dip into margarine, then in plastic bag with crumbs to coat evenly. Arrange on lightly greased glass plate. Cover with paper towel. Microwave (High) for 10 to 12 minutes or until tender, rotating plate twice. Serve warm on toothpicks. Makes 40 nuggets, 25 calories each.
Heat oven to 350°. Grease and flour bottom of 9 x 5-inch loaf pan. Combine all bread ingredients; beat 3 minutes at medium speed. Pour batter into prepared pan. Bake at 350° for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Remove from pan immediately. Refrigerate leftover bread. Makes 1 loaf.
Peel and slice apples. Place in bowl. Add sugar and cinnamon. Mix well. Place apple mixture in buttered 9-inch pie dish.
Put 2 tablespoons margarine in skillet. Saute 2 cloves crushed garlic and 1 large chopped onion. Cut zucchini into sticks (remove skin, suggested). Add parsley and Italian seasoning. Saute all together until tender, not soft. Pour 1/2 cup tomato sauce (or more to taste) over top. Sprinkle with 1 cup shredded Mozzarella cheese. Cover with lid until cheese melts. Serves about 6 to 8 as a side dish (less if some are hungry).
Spread softened cream cheese on a plate. Pour the jar of salsa over the cream cheese, then top with the shredded Cheddar. Serve with tortilla chips.
Spread crescent rolls out on cookie sheet and bake as instructed on package. Mix sour cream, mayonnaise and Ranch dressing. Spread mixture on baked crust. Put raw vegetables and cheese on crust. Heat up or serve raw, cooled.
Layer first 6 ingredients in pan. Blend mayonnaise and pickle juice. Pour on top of salad.
Place each chicken piece between sheets of waxed paper. Flatten with meat mallet. Place flattened breasts on board with flat side down. Put cheese and ham slices to corner of chicken, then roll up. Secure with toothpick. Roll in flour. Salt and pepper. Brown in 1/4 cup butter on all sides. Reduce heat to low and add wine and simmer 20 minutes, then place chicken in shallow baking dish. Melt 6 tablespoons butter in saucepan and add onion. Cook until tender. Blend salt, pepper and 1/4 cup flour. Add milk and light cream and stir until smooth. Add wine from skillet and cook over moderately low heat until sauce is thickened. Pour sauce over chicken. Bake uncovered in preheated oven at 350° for 20 minutes. Serve over rice adding sauce on top.
Blend together Crisco, 1 pound sugar, salt and 1/4 cup water, then add remaining sugar and water. Add butter and vanilla flavorings. Beat on high speed for 10 minutes.
In container of electric blender, combine egg substitute, water, dry milk, sugar, vanilla and a dash of nutmeg. Add 6 ice cubes. Cover and blend on high speed until smooth. With motor running, remove feeder cap and gradually add remaining 6 ice cubes. Continue blending until smooth. Pour into cups; garnish each serving with a sprinkle of nutmeg.
Preheat oven to 325°. Lightly grease a 1-quart baking dish. Saute onion and green onion in margarine until tender. Add tomatoes, artichoke hearts and basil. Stir gently over medium heat 2 or 3 minutes. Season with salt, pepper and sugar. Turn into baking dish and top with Parmesan cheese. Bake 20 minutes until vegetables are heated through and cheese is lightly brown and bubbly. Serves 4.
Beat egg yolks; add sugar and flour and then add milk. Cook in a double boiler until thick. Add coconut and pour into baked pie shell. Beat egg whites with 2 tablespoons sugar; top pie and brown.
Heat oven to 350°. Grease and flour a 13 x 9 x 2 baking pan. Mix together flour, baking powder and salt in large bowl. Add brown sugar, walnuts, butter, eggs and vanilla, stirring just to combine. Spread in pan. Bake about 25 minutes or until golden brown and firm. Remove from oven. Place pan on wire rack and cool 45 minutes. Cut into squares.
Drain mandarin oranges and pineapple chunks well. In medium bowl, mix coconut and sour cream. Carefully fold in drained oranges and pineapple chunks. Serve in individual dessert dishes. Garnish with almonds and cherries.
Cut bacon into small pieces. Dice onion and brown together and drain. Add all ingredients EXCEPT rice. Simmer on medium-low for 30 minutes. Turn down to low. Add rice. Stir and shut off burner. Let stand 5 to 10 minutes for rice to soak up juices.
Mix first five ingredients together and cook to soft ball. Cool in cold water until you can stand your hand to touch bottom of pan. Add vanilla and beat until creamy. Pour into buttered pan. Add nuts, if desired.
Mix sugar, milk and Karo and bring to a boil. Cook to soft ball stage. Remove from heat and add peanut butter and margarine. Beat until creamy and pour into buttered dish and cool. Cut into squares.
Mix sugar, butter and eggs. Stir in Bisquick mix, pecans and dates. Mixture will be thick. Spread in greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cool 1 hour. Sprinkle with powdered sugar and cut into squares.
Empty kidney beans into colander. Rinse with hot water to remove sauce. Drain and chill. Mix mayonnaise with catsup. Combine with beans and other ingredients. Serve on lettuce, if desired.
Fry hamburger and onions until done, then add all of the other ingredients. Cook about 1 hour or until excess juice is gone.
Take 1/2 of can of green chile and line bottom of oblong casserole dish. Layer with strips of Jack cheese, remaining chile and Cheddar cheese. Beat egg whites until stiff. Beat egg yolks and evaporated milk. Then add together and beat. Add flour and salt; beat and pour over layers. Bake at 325° for 45 minutes. Top with tomato sauce and cook another 30 minutes.
Mix all ingredients together and shape into loaf. Bake 1 hour at 350°.
Place ribs in an ungreased 13x9x2 inch baking pan, add water. Cover and bake at 350° for 1-1/2 hour, drain, reserving liquid. Skim fat, set ribs aside. Add enough water to liquid to measure 1 c. place in a saucepan. Add tomato sauce, soup mix, sugar, mustard and hot pepper sauce. Simmer for 10 minutes, reserve 1/2 c. to the remaining sauce. Add beans, celery and red pepper. Pour into baking pan, add ribs, pour reserved sauce over ribs. Cover and bake for 45 minutes or until meat is tender. Yield 6-8 servings.
Mix the pudding and Cool Whip together thoroughly. Butter a 9 x 13-inch dish or pan. Line dish with a layer of the crackers. Place a layer of pudding/Cool Whip on top of the crackers. Repeat these steps 2 more times, then line the top with graham crackers.
Mix ground beef in a large bowl with all of the ingredients except flour. Blend well. Form into balls about 1/2-inch in diameter. Roll in flour; fry quickly in hot oil. Serve warm.
Cook all ingredients in crock-pot. Cover and cook (about 30 minutes until the cheese melts using high setting). Turn to low and cook 3 to 4 hours. Add more milk if too thick. Serve warm or cold on crackers.
Mix all ingredients. Mayonnaise may be added if needed or more sour cream may be added for consistency.
Cook vegetables in boiling water about 10 minutes. Drain and set aside. In saucepan, melt 2 tablespoons butter; stir in flour. Add milk. Cook and stir until thick and bubbly. Add cheese; stir until melted. Stir in cooked vegetable, ham and mushrooms. Pour into 2-quart casserole. Combine bread crumbs and melted 1 tablespoon butter. Sprinkle over vegetable mixture. Bake, uncovered, 30 to 35 minutes at 350°.
Mix yeast in lukewarm water; set aside. Beat eggs and sugar together. Add oil, salt and 2 cups of bread flour and mix well. Add boiling water to this mixture, mixing well. Then add the cup of dissolved yeast and mix well. Add remaining flour, mixing well. (It is best to use your electric mixer before you add the last two cups of flour.) Place in a spot where there is no draft. Let rise double in size.
Boil chicken in water until tender. Remove skin and debone. Save broth. In a large casserole dish put chicken, soup, vegetables and pimentos. Add salt and pepper to taste. Top with pie crust and cut a slit in the top for the steam. This can be made up a day ahead of time and refrigerated. Bake at 400° until the crust is done.
Sift together dry ingredients into a large mixing bowl. Cut in shortening with a pastry blender or knives until crumbly. Add eggs and mix to make firm dough. Add bird seed and knead until smooth. Wrap in waxed paper and plastic bag and chill thoroughly.
Bake in tube pan at 350° for 2 1/2 hours. Put big pan under cake.
Cook the shrimp as directed on the Chesapeake Bay seasoning label until the shrimp are pink. Rinse and devein. Cook shells 12 minutes; drain and rinse. In a large bowl, cut up crab in bite size pieces; cut shrimp in half and add chopped eggs, salt, pepper and mayonnaise. Squeeze a few drops of lime juice to taste. Store in refrigerator two hours before serving. You may have to add more lime juice and mayonnaise. Serves eight.
Preheat oven to 375°. Grease and flour a large loaf pan. In a medium bowl, mix together all the dry ingredients. Stir in beer and cheese and blend together well. Spread mixture evenly into prepared pan. Bake approximately 50 to 55 minutes, then turn out onto a wire rack to cool.
Wash mushrooms; remove stems. Melt 2 sticks butter. Add stems and bread crumbs to butter. Add bread crumbs until good consistency for stuffing. Stuff mushrooms. Bake at 350° for 30 minutes on cookie sheet.
Brown beef and onions; add rest of ingredients and simmer for at least 4 hours. Cook noodles according to package directions, adding 2 tablespoons olive oil to the water. To assemble, put a little sauce in the bottom of the baking dish; lay noodles on top and top with more sauce, Mozzarella and a sprinkling of Parmesan. Continue layering, ending with Parmesan cheese. Bake in a 350° oven for 1 hour or until cheese is lightly browned and bubbly.