HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large frying pan, melt butter. Cook onion until tender. Remove. Brown meat; remove. To drippings in frying pan, add flour, salt, and pepper. Remove from heat. Gradually stir in buttermilk. Cook slowly until thickened. Stir constantly. Cook 2 minutes more. Add mushrooms and parsley. In a butter casserole dish, layer potatoes then onion and steaks. Pour sauce over all. Cover with aluminum foil. Bake at 350 degrees for 1 hour or until potatoes are tender. Serves 6. Enjoy.
Melt butter in glass casserole. Mix batter: flour, sugar and milk. Pour batter over butter. DO NOT STIR. Spoon fruit over batter and sprinkle with 1/4 cup sugar. Bake at 350° about 40 to 45 minutes.
Place chicken in casserole dish. Add Italian dressing and marinate for 8 hours in refrigerator. Remove chicken; add apricot preserves to Italian dressing (that was used as marinade). Return chicken to marinade mixture and bake at 375° for 1 hour. Good served with rice.
Toss broccoli, white cheese, onion, basil leaves, salt and pepper and spoon in 9-inch deep pie shell. Mix cornstarch, milk and eggs and pour over ingredients in pie shell. Bake at 375° for 45 minutes.
Layer in flat, 9 x 12-inch or larger dish. Open chilies and lay flat to cover casserole dish. Add 1/2 of each cheese. Repeat chilies and cheese (2 layers). Mix flour and yolks, milk, salt and pepper. Beat egg whites until stiff. Blend egg whites with flour mixture gently. Pour flour and egg mixture over the top and bake at 325° for 45 minutes. Pour tomato sauce or salsa over the top (with additional chopped chilies, if desired) and bake 30 minutes more.
Mix chicken soup and sour cream together. Spread in 9 x 18-inch pan. Pick the chicken off the bone and spread on top. Combine water and butter; heat. Add to stuffing mix. (You may make your own with Pepperidge Farm stuffing, onions and celery.) Spread over chicken. Bake at 350° for 30 minutes, uncovered.
Mix butter, 1/2 cup brown sugar and flour. Spread in greased 10 x 10-inch pan. Bake at 350° for 15 minutes. Mix rest of the ingredients together and spread over mix in pan. Bake 20 minutes. Cut in squares. Roll in powdered sugar while warm.
Combine sugar, water, salt and syrup in a 2-quart measuring cup. Bring to a boil in the microwave (approximately 3 minutes). Stir and add peanuts and return to the oven and cook for 8 minutes. Remove and add butter, vanilla and color. Beat until creamy. Drop by tablespoons onto greased cookie sheet and cool.
Mix all ingredients together well. Grease and flour a 2-inch deep long baking pan. Preheat oven. Bake at 350° for 1 hour.
Line 9 x 13-inch dish with crackers. Layer pudding 3 times, 2 times with crackers. Top with frosting.
Melt margarine in 2-quart baking dish. (Corningware dish works well.) Add uncooked rice. Blend well (using a spoon). Add other ingredients. Blend well. Cover. Bake at 325° for 1 hour.
Roll chicken in flour; brown in oleo. Remove chicken; stir in butter, soup water and seasonings. Bring to boil. Spread uncooked rice into shallow baking dish. Pour all but 1/3 cup of mixture over rice. Add chicken and the rest of mixture. Bake, uncovered, at 375° for 1 hour.
Mix ingredients well. Dip hot dogs into batter to coat. Fry in deep fat at 375° for 2 to 3 minutes. Drain on paper towels after removing from fat. Serve with condiments as desired.
Mix first four ingredients, like pie dough. Pat onto cookie sheet. Bake 20 minutes at 325° or until browned. Crumble with fork,	while still hot. Put half the crumbs into 9 x 13-inch pan and add half the nuts. Drizzle crumbs with half a jar of caramel syrup. Cover with ice cream. Sprinkle remaining crumbs, nuts and syrup on top. Freeze 3 to 4 hours before serving.
Saute onion and pepper in Pam. Add tomatoes and Worcestershire sauce. Simmer for 4 minutes. Add cheese; stir until melted. Add chicken, mushrooms and peas. Mix. Add vermicelli, salt and pepper to taste. Put in Pam sprayed casserole and heat at 350° until bubbly.
Heat the oil in a large skillet. Saute the bell pepper and onion until soft but not browned. Add the ground beef and brown. Drain well. Stir in the rice, tomato sauce, and water. Cover and cook over low heat about 8 to 10 minutes or until the rice has absorbed the liquid. Season with salt and black pepper to taste.
Stir together mustard and honey. Dip chicken pieces in mustard mixture, then in crumbs. Arrange on greased baking sheet. Bake at 375° for 45 to 50 minutes or until tender, turning once after 20 minutes. Makes 4 or 5 servings.
Mix cider and sugar in a crock-pot. Place allspice, cloves and cinnamon in a basket. Brew. Remove basket and serve.
Heat milk and rice in heavy saucepan at about medium-high until heated through. Lower heat to simmer and cook until thickens. This should take over an hour. Stir occasionally from the bottom. Remove from heat and add sugar and vanilla. Serve with cinnamon, if desired.
Combine first five ingredients in a mixing bowl. Beat at medium speed with an electric mixer until smooth. Set aside.
Combine first 5 ingredients; place in greased 2-quart casserole. Refrigerate. When ready to bake, fold in noodles; top with almonds and bake at 375°, uncovered, for 25 minutes or until piping hot. Serves 6.
Brown meat in olive oil. Add onion and garlic. Cook until onion is transparent. Add tomatoes, tomato paste, salt, basil, oregano, pepper and bay leaf. Cover and simmer one hour. Stir in olives.
Melt marshmallows in milk in a double boiler. Cool in refrigerator. Beat whipping cream until stiff and fold into marshmallow mixture. Fold in pineapple and nuts. Line casserole bottom with graham cracker crumbs. Fill with creamy mixture and place more graham cracker crumbs on top of mixture. Best if made 24 hours in advance of party.
Cook blueberries 10 minutes. Mix together cornstarch and sugar and then add to berries. Cook over medium heat until thick.
Cook bacon in a large pan over medium heat; remove bits and reserve. Saute onions, garlic and celery in bacon drippings, stirring often, until the onions are light yellow; about 15 minutes. Add potatoes, 1 cup water, salt, bay leaf and thyme. Simmer covered for about 20 minutes, or until the potatoes are tender. Add fish, vegetables and remaining water. Simmer for 10 to 12 minutes longer or until fish is cooked. Add cream and milk; heat just to boiling. Serve with bacon bits. Serves 6.
Cream sugar and oil. Add eggs, one at a time, beating thoroughly. Add flour and vanilla. Mix well. Add apples and nuts. Bake in greased and floured tube pan at 350° for 45 minutes or until done.
Mix soup, mayonnaise, salt, pepper and lemon juice. Set aside. Mix turkey, eggs, celery and onion, then add soup mixture. Stir to blend. Add the crushed chips. Put in shallow casserole. Top with another cup of crushed chips. Bake 1/2 hour at 375°.
Mix in the vegetables (chopped or grated), as much or as little as desired. It's a pretty salad, as well as delicious and nutritious.
Spread tortilla chips about one layer dip. In a skillet, cook sausage until brown, then drain off fat. Sprinkle sausage over tortilla chips. Sprinkle cheese over sausage.
Layer half each of tomatoes, onions, cracker crumbs, sugar and salt in a 1 1/2-quart casserole. Repeat with remaining half. Bake at 325° for 20 minutes. Spread sour cream on top; sprinkle croutons on sour cream. Spoon melted butter on top of croutons. Bake an additional 10 minutes. Yields 6 servings.
Mix all ingredients except peaches to form crumbs. Dice fruit in baking dish (9 x 9-inch). Put crumbs over fruit and sprinkle with sugar and cinnamon. Bake at 350° for 15 to 20 minutes or until well brown on top.
Cut thin slice from stem end of each pepper. Remove seeds and membranes; rinse. Cook peppers in enough boiling water to cover 5 minutes; drain. Cook and stir hamburger and onion in 10-inch skillet until hamburger is light brown; drain. Stir in salt, garlic salt, rice and 1 cup of the tomato sauce. Heat through. Stuff each pepper with hamburger mixture. Stand upright into ungreased 8 x 8 x 2-inch baking dish. Pour remaining sauce over peppers. Cook covered at 350° for 45 minutes. Uncover and cook 15 minutes. Sprinkle with cheese.
Place Saltines in single layer on foil lined jelly roll pan. Combine brown sugar and butter in microwave safe bowl. Microwave on high power for four minutes. Stir. Pour over Saltines. Bake at 350° for 15 to 20 minutes. Sprinkle chocolate chips over top. Return to oven just until chips are shiny. Remove from oven and spread over Saltines. Sprinkle with chopped nuts. Chill overnight, break into bite sized pieces.
Cut the Velveeta and Cheddar into small chunks and place in food processor. Let come to room temperature. Add all other ingredients except the beer. Start processor and slowly add the beer. Process until mixture is smooth. Let set overnight in refrigerator or until the dried onions absorb the liquid in the mix. Serve as a dip with crackers or any raw vegetable.
Mix everything but flour tortillas together. Spread mixture on tortillas. Roll up like jelly roll. Chill at least 1 hour. Slice in 1/2-inch slices.
Boil sugar, water, and lemon juice on high. Remove from heat. Drop tea bags into boiled mixture. Cover and let steep 20 minutes.
Cook all (except gravy mix) in crock-pot all day on high. Remove roast and vegetables. Add brown gravy mix (3 tablespoons for every cup of water).
Blend sugar, vinegar, salt, dry mustard and grated onion. Slowly beat in salad oil and poppy seed. Pour over vegetables and toss.
Spread sauerkraut in a 13 x 9 x 2-inch baking dish. Spread with salad dressing and dot with 1 tablespoon butter and caraway seeds. Top with corned beef and cheese. Spread crumbs on top. Dot with remaining butter. Bake at 425° for 30 minutes.
Drain beans. Mix milk, soup, pepper and 1/2 can of onions. Pour beans into 1 1/2-quart casserole. Pour milk mixture over beans. Bake at 350° for 20 minutes. Remove after 20 minutes and garnish with remaining onions. Bake 5 minutes, just to brown.
Cut orange into quarters, removing white pith in center. Chop fine in blender. Combine orange, sugar and corn syrup in saucepan. Bring to a boil, remove from heat and stir in butter. Cool slightly and mix in eggs. Add walnuts and cinnamon and mix well. Turn into pie shell and place pan on baking sheet. Bake at 350° for 40 minutes, until puffed up and firm. Let stand for 15 minutes before serving.
Mix flour and sugar. Mix with diced fruit and nuts. Beat eggs and add with melted butter and flavorings to fruit and nuts. Stir in large baking pan until well mixed.
Stir the sugar, spices and pumpkin into the softened ice cream. Mix until well combined. Freeze until firm.
Mix together first 7 ingredients. Press into bottom of 9 x 13-inch greased pan. Sprinkle chocolate chips over top. Beat 2 egg whites and add 1 cup brown sugar to make meringue. Spread meringue over chocolate chips. Sprinkle with sliced almonds. Bake at 350° for 25 minutes.
In large pot, soak peas in 2-quarts water overnight. Bring to boil in same water, reduce heat and add hambone and peppercorns. Cover and simmer for 1 hour. Add vegetables and simmer an additional hour. Remove hambone, cut meat from it, discard bone and chop meat finely. Press soup through food mill. Add chopped ham, milk, bouillon and frankfurters or sausage and simmer 20 minutes. Add salt, if necessary. Serves 10.
Mix ground beef, bread crumbs, salt, pepper and egg. Shape into 4 oval patties; brown in skillet for about 10 minutes. Add onion, broth and mushrooms. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes. Remove patties. Heat liquid to boil. Mix cornstarch with small amount of water. Stir into boiling liquid. Boil for 1 minute. Serve over patties.
Cream together the margarine, flour, Pet milk, sugar, egg yolks and rum (if desired). Bake at 350° in a 9-inch or 9 5/8-inch prepared deep pie shell for 1 hour and 20 minutes.
Cut up celery. Add peas. Add chopped hard-boiled eggs. Stir in salt, pepper and Miracle Whip. Refrigerate.
Mix together softened cream cheese, lemon juice, milk, melted butter and garlic salt. Add crabmeat; mix thoroughly. Refrigerate overnight.
Cream margarine, sugar, eggs and vanilla until light and fluffy. Combine flour, cocoa, soda and salt. Add to cream mixture. Stir in chips. Chill until firm enough to handle. Shape dough into small balls. Place on ungreased cookie sheet. Flatten slightly with fork. Bake at 350° for 8 to 10 minutes. Cool 1 minute before removing from cookie sheet. Cool on rack.
Combine first 5 ingredients in container of an electric blender. Process on low speed for 30 seconds. With blender on high, gradually add oil in a slow steady stream. Blend about 30 seconds or until thickened. Stir in poppy seed. Yields 1 1/2 cups. Serve on fruit salad.
Microwave potatoes until tender. In frying pan, saute onions in margarine; add mushroom slices. Cut potatoes in half lengthwise, scoop out potato leaving the shell. You'll need this later.
Mix Cool Whip and Eagle Brand milk and refrigerate 1 hour. Stir in rest of ingredients and mix well. Refrigerate until well chilled.
This is delicious. Put it in your crock-pot on high for 1 hour and then on medium for 3 to 4 more hours. This is great for Christmas or New Years or when you're just plain cold.
Place cubed bread in bottom of greased 9 x 13-inch baking dish. Top with cheese. Cut sausage into 1-inch chunks, brown, drain, then place on cheese. Beat eggs with milk and dry mustard. Pour over sausage, cheese and bread. Refrigerate overnight. Next day, dilute soup with 1/2 cup milk and pour over casserole. Bake at 300° for 1 1/2 hours until set. Serves 8. Delicious.
Mix in order given. Drop on cookie sheet with a spoon and bake in hot oven until done. Put powdered sugar icing on top.
Combine sugar, cornstarch and milk in a 4-cup glass bowl. Add butter. Microwave on High for 3 minutes. Stir. Microwave 3 to 4 minutes until mixture boils hard for 2 minutes and is thick. Add rum. Stir. Can be made ahead and reheated in the microwave just before serving.
Melt chocolate and pour over the other mixed ingredients. Pour onto wax paper. Press out with your hand or a spatula. Let this get cold. Break into pieces. Stores good in a plastic Baggie or airtight container.
Mix soups and milk thoroughly. Heat to boiling stage but do not boil. Serve hot with assorted crackers.
Rinse the cabbage in cold water. In a large stockpot, saute the bacon, onions and garlic in the oil for 5 to 7 minutes or until the onion is soft. Add the chicken broth and tomatoes. When the broth begins to boil, add the cabbage and pepper. Cook, covered, over high heat for about 5 minutes. Lower to a medium boil for 15 to 20 minutes, stirring often. Add the potatoes and thyme and continue cooking at medium boil for 30 to 35 minutes or until the vegetables are tender. Add more water if necessary. Makes 8 to 10 servings.
Mix well, using pastry blender first, then hands. Roll into 1-inch balls. Chill. Dip into chocolate dip and place on waxed paper to harden.
Bring to a boil water, salt, milk and butter. Add instant potatoes, eggs, sugar, lemon and vanilla extract. Pour into pie shell. Bake at 350° for 1 hour until golden brown.
Mix by hand and refrigerate. Will keep for months refrigerated in jars with secure lids. Makes 2 quarts plus.
Brown pork chops on both sides and place in large casserole. After removing pork chops, add 1/3 cup sour cream to pan and stir until mixed with browning from chops. Meanwhile, cut and core 1 apple. Place each half (open side up) on a pork chop. Fill each half apple with 1 tablespoon brown sugar. Pour sour cream sauce over apples and pork chops. Cover and bake at 350° for 1/2 hour. Serve with rice or egg noodles. Quick, easy and delicious! Serves 2.
Process all ingredients in blender or food processor. Refrigerate. Make ahead to enhance flavor. Cucumber may be substituted for zucchini. Serves 4.
Drain water chestnuts and bamboo shoots. Fold all ingredients together. Pour in baking dish and bake 30 minutes at 350°.
Boil potatoes in skins until tender. Cool and peel potatoes. Slice them crossways into circles and place in large Corning Ware dish. Mix all other ingredients together and spread over potatoes. Bake at 350° for 30 minutes. During last 5 minutes, can add Durkee French fried onion rings to top.
Peel and cut up yellow squash and onion; steam in tiny amount of water until just wilted. Put in bowl and mash up. Add melted butter and a beaten egg or two. Mix and season well; pour into a greased baking dish. Top with buttered saltine cracker crumbs. Bake at 350° until browned. Increase according to family size.
Cream together butter and sugar, add eggs and beat until fluffy. Make a paste of lemon juice and cocoa, add to flour. Add flour mixture alternately with milk. Add vanilla and coloring. Mix well. Bake at 350°.
Press nuts in pie shells. Bake at 350° until browned, 8 to 10 minutes.
Layer turkey on bottom of casserole dish. Add soup and milk. Layer Mozzarella cheese. Then layer on stuffing (Stove Top; do as box directions say). Cover and place in oven. Heat for 45 minutes at 350°. Serves 6. Then add rolls and veggies/salad.
Blend cornstarch and cold water in a saucepan. Add boiling water. Cook, stirring, until clear and thickened. Let stand until cold. Beat egg whites until foamy with mixer at high speed. Gradually add sugar and beat until thick. With mixer at low speed, add salt, vanilla and cornstarch. Mix well. Turn mixer to high speed and beat until you can form stiff peaks. Spread over cooled pie filling and bake at 350° for 15 minutes.
Cook, covered, over low heat the celery, butter and seasoning. Add onion while it simmers. When tender, remove and blend in flour. Add cream and bouillon; cook until sauce thickens. Just before serving, add almonds which have been lightly browned in butter. Serves 8 to 10.
Brown both sides of chops in skillet. Season with salt and pepper. Arrange chops in a single layer in a shallow baking dish (9 x 13-inch).
Fry 1 pound hamburg with onion. Cook onion, green pepper and garlic in butter. Add flour, salt, chili powder, tomatoes and beef stock. Cook until thick and smooth for sauce. Fry corn tortillas until soft and warm. Spoon meat into tortillas. Roll and lay in baking dish. Spoon sauce on top of tortillas. Bake in 350° oven for 5 minutes.
Cook sorghum and sugar to hard stage (hard ball). Add soda. Pour over popped corn and mix. Shape into balls (oil hands lightly to shape).
Put butter, fruit and sugar (if needed) and the cup of liquid in an 8 x 8 x 2-inch pan. Heat until butter is melted. Mix flour and sugar; mix in milk, stirring until smooth. Pour batter evenly over fruit mixture. (Batter usually goes to bottom but rises while cooking.) Bake at 375° for 25 minutes. Serve warm. It's great with scoop of vanilla ice cream on top. Suitable for freezing.
Mix the first 4 ingredients like pie crust. Put 1/2 crumbs in ungreased cookie sheet. Bake at 375° for 10 minutes. To remaining crumb mixture, add 1 teaspoon cinnamon and set aside. Cook zucchini in lemon juice until tender. Then add sugar, nutmeg and 1/2 teaspoon cinnamon. Simmer 1 minute, then add 1/2 cup crumb mixture until thickened. Cool. Place cool mixture in baked crust. Sprinkle remaining crumb mixture over filling. Bake at 375° for 30 to 35 minutes.
Mix the first 3 ingredients. Pour into pie shell. Freeze for 2 to 4 hours before serving.
In small mixer bowl, beat eggs, sugar, salt, butter, syrup and cream. Stir in vanilla, brandy and pecans. Pour into pastry-lined pie pan. Bake 40 to 50 minutes or until filling is set and pastry is golden brown. Cool. Makes 10 to 12 servings.
Mix ingredients and put in the refrigerator overnight. Shape into 2 rolls. Put on rack and bake at 350° for 45 minutes. Turn over and bake another 45 minutes.
Heat oven to 350°. Line bottoms of three 9-inch round cake pans with waxed paper. Microwave chocolate and water in large microwavable bowl on High 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted.
Mix thoroughly the 3 cheeses. Add seasonings to taste. Add pecans. Either roll about the size of Ritz crackers or make into a ball. Sprinkle with paprika. Refrigerate to harden (can freeze).
Cook rice and cool; drain if necessary. Saute green pepper and oil in nonstick skillet or spray with vegetable spray until tender. Put all ingredients in large bowl and mix. Keep in cool refrigerator.
Cut chicken into serving portions. Dredge lightly in flour. Saute in the melted shortening until brown. Add onions and celery, cooking until soft. Add all other ingredients except the okra and oysters. Cook until the chicken is tender. Add okra and oysters. Cook an additional 15 minutes. Serve over rice.
Heat 2 tablespoons of oil in a 12-inch nonstick skillet over medium heat. Layer half of the potato, onion and bell pepper slices in the skillet. Season with salt and pepper. Repeat layering and seasoning. Cover and cook until potato and vegetables are tender, stirring and turning frequently with a spatula, about 20 minutes. Sprinkle with the thyme and remove from burner. Set aside, leaving in the skillet.
Drain strawberries, reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate several hours or overnight. Garnish with strawberry halves.
Toast pecans in a 325° oven for 15 minutes, until light brown. Beat egg whites; fold in sugar and salt. Fold pecans into meringue. Melt margarine in a jelly roll pan; spread pecans into margarine. Bake in a 325° oven for 30 minutes, stirring every 10 minutes. Cool.
Cut biscuits into fourths; mix sugar and cinnamon. Coat each biscuit well. (Use bowl or bag.) Mix brown sugar and margarine; heat until hot. Put 1/2 of the biscuit pieces into a greased Bundt pan or tube pan. Pour 1/2 of the syrup over; add 1/2 nuts, coconut and raisins. Then add the rest of biscuit pieces, nuts, etc. Bake approximately 45 minutes or until golden brown. If you use a tube pan, place on a cookie sheet to bake.
Preheat oven to 350 degrees. Mix all ingredients together, except margarine. If mixture seems too dry, add a little more milk. Pour mixture into greased casserole dish. Cut margarine over the top. Bake for approximately 30 minutes. Should be lightly browned.
Trim all fat from steak. Cut into bite-size cubes. Melt butter in skillet. Cook steak and onion slowly until done. Add soup; heat until hot and bubbly. Meanwhile, prepare egg noodles according to package directions. Drain and add to steak mixture. Add sour cream and serve.
Layer Twinkies in a pan with cream sides up. Mix pudding as directed; then beat in cream cheese. Pour mixture over Twinkies. Over this, spread Cool Whip. Refrigerate.
Mix together and press into a 9 x 13-inch greased Pyrex dish. Bake at 350° for 25 minutes.
Skin chicken and boil; when chicken is done, take out of broth. Put rice into the boiling broth.
Preheat oven to 350°. Unroll 1 can of crescent rolls onto a greased cookie sheet, being careful not to separate dough. Press into an 8 x 13-inch rectangle. Using a second cookie sheet, repeat for remaining can of rolls. Bake for 12 to 15 minutes. Remove from oven.
Grind alternately the clams and slices of bread. Saute in butter the onion. Add flour, cream, pepper, poultry seasoning and celery seed. Combine the two mixtures. Moisten with a little clam juice if needed. Simmer 5 minutes; fill shells. Top with buttered cracker crumbs.
Mix juices together and chill. Add 2 liter drink just before serving. Makes 1 gallon.
Cream margarine and sugar. Mash bananas with a fork and sprinkle with lemon juice. Add bananas to creamed mixture with all other ingredients. Mix until well blended. Bake in greased muffin tin in 325° oven about 25 minutes or until done.
Put the slices of Steak-umm on microwavable plate. Place in microwave for 1 minute. Take out; chop up meat. Add hot sauce and meat softener. Put back in for 8 minutes. Take out and mix up. Put in for 1 more minute. Take out and mix up. Keep repeating process until all red meat has turned brown.