HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onion and ground beef in a skillet. Salt and pepper to taste. Drain any excess grease. Add mushroom soup and diced pepper. Simmer for 10 minutes. Add the mushrooms. Serve over rice or noodles. Add one dollop of sour cream to each plate when served. For a crowd, double or triple. Simple and tasty.
Boil ham and beans for 2 hours. Add water as needed. Add onion, carrots and cut up potatoes. Simmer 1 to 1 1/2 hours.
Combine on plate the flour and salt. Roll the meat cubes in the seasoned flour mixture. In a large Dutch oven or pot, melt the shortening and add the beef cubes. Add the soup, water, onion and basil. Cover and bake for about 20 minutes. Add in the carrots, potatoes, celery and red wine. Cook, covered, for 35 minutes. Remove and serve hot.
Scoop out eggplant, soak pulp in salted water for 2 hours. Drain and boil in fresh water until tender. Put through ricer. Melt shortening in 1 1/2 quart saucepan. Add eggplant and onion. Cook about 5 minutes. Add tomatoes, celery, egg, salt and pepper and cracker crumbs. Cook until dry. Stuff eggplant. Cover with Holland Rush crumbs. Dot with butter and bake at 350° until brown.
Warm soup. Melt butter. Combine all ingredients. Pour into baking dish. Cook about 1 1/2 hours at 275° or until chicken is tender.
Dissolve gelatine in hot water. Mix all ingredients together and put into electric ice cream freezer and freeze. Hand turned freezer works just as well.
Boil potatoes in skins until semi-soft and set aside to cool. When almost cool, remove skins, cut into chunks and place in large bowl. Add onion and parsley. Mix oil and lemon juice together and add to potatoes. Stir well to coat. Season with salt & pepper to taste. Refrigerate. Best when eaten the next day.
Stir cocoa and baking soda in mixing bowl. Blend in 1/3 cup vegetable oil. Add boiling water and stir until mixture thickens. Stir in sugar, eggs, and remaining 1/3 cup oil. Stir until smooth. Add flour, vanilla and salt, blending completely. Pour into lightly greased 13 x 9-inch baking pan or two 8-inch square pans. Bake at 350° for 30 to 40 minutes, depending on pan. Cool and frost if desired.
Cook tea bags and lemon slices in 2 cups of water for 2 minutes. Cool. Remove tea bags and slices. Add sugar and juice from lemons. Add 4 cups water, vanilla, almond and grape juice. Add 2 bottle golden ginger ale just before serving.
Boil first the sugar, syrup and water to hard boil stage, 248° in candy thermometer. Pour syrup gradually over stiffly beaten egg whites. Add nuts, vanilla and salt. Beat until it is creamy. Pour into buttered pan. Cut when cool.
Mix all the ingredients together except crust. Pour in pie shell. Use deep dish pie pan. Top with crust. Beat one egg and brush over top crust. Put slits in crust. Bake at 375° for 50 to 60 minutes. Let set 15 minutes before serving.
Preheat oven to 350°. Place first shell in deep dish pie pan. Mix all remaining ingredients except pie shell. Pour mixture into pie pan. Place second pie shell on top and secure edges of pie shells together. Bake at 350° until golden brown.
Combine 2 tablespoons margarine and flour; cook gently. Remove from heat and stir in seasonings and sour cream. Fold in green beans. Place in shallow 2-quart pan. Cover with cheese, then with crumbs mixed with 1 tablespoon melted butter. Bake in moderate oven (350°) for 30 minutes.
Blend cheese and salt until soft and creamy. Add pecans and dates. Mix well. Spread on bread. Wrap in foil if you have any leftovers. Refrigerate.
Thaw broccoli to remove as much water as possible. Saute onion in 4 tablespoons of butter. Mix flour in water; stir well. Add to onion. When thick, add cheese. Combine sauce with broccoli in a large bowl. Add well beaten eggs. Pour into a greased 13 x 9-inch pan. Top with bread crumbs. Dot with remaining butter. Bake at 350° for 45 to 60 minutes.
Cream shortening; add brown sugar. Add eggs one at a time and beat. Add sifted dry ingredients alternately with sour milk, starting and ending with flour mixture. Bake in 9-inch greased and floured square pan or Bundt pan at 350° for approximately 1 hour. When cake cools, glaze with mixture of coffee and confectioners sugar.
Cook egg yolks, sugar and milk until hot. Soak gelatin in water. Add to custard just enough for gelatin to melt. Chill until it jiggles but not set. Add pineapple, lemon juice, pecans and whipped cream. Stiffly beat egg whites and fold into custard. Butter 9 x 13 x 2-inch Pyrex dish. Make a layer of cake and top with layer of custard. Repeat layers as necessary. Top with whipped cream or Cool Whip. Garnish with maraschino cherries on top. Can freeze if you wish. This is a delightful dessert for Easter. Serves 12 to 16.
Trim fat from pork chops. Roll in flour. Season to taste. Place oil in skillet and heat until hot. Brown chops in skillet. Butter a baking dish and line the bottom with potato slices. Place chops on potatoes, onion and pepper on each chop. Pour mushroom soup over potatoes and chops. Add 1/2 cup water. Bake for 1 hour and 45 minutes in oven preheated to 350°.
Combine all ingredients, except tenderloin. Add terderloin and marinate 2 hours or more. Bake at 425° for 45 to 50 minutes. Serves 6.
Wash and core whole apples or wash, core and slice in half apples. Fill cavities or sprinkle on halves gelatin evenly, using whole package. Sprinkle on butter flavored granules. Bake in microwave, covered, until done or bake in a 350° oven, covered, until done or desired crispness is reached. Very pretty and tasty. Great for diabetics. (One fruit exchange.)
Mix all ingredients except paraffin and chocolate chips by hand. Chill for 45 minutes. Then shape into small balls. On low heat in double boiler, melt paraffin and chocolate. Use toothpick to drop balls into chocolate mixture. Place on wax paper.
Mix together brown sugar and butter until well blended. Add eggs and molasses, blending well. Add the remaining ingredients. Chill for 1 hour. Bake for 10 minutes at 350° on a greased baking sheet. Decorate with Sugar Icing after these have cooled. This recipe makes approximately 24 (5-inch) cookies.
Cream shortening and sugar well. Slowly add one egg at a time. Add vanilla and baking soda. Add salt to sift flour and sift 2 more times. Then add slowly to flour, alternating the milk and mix. Add nuts and banana; stir. Pour in 2 greased and floured loaf pans. Bake at 350° for 1 hour or more; test with toothpick if it comes out clean, it's done. Let cool in pan for 10 minutes before taking out.
Mix applesauce, sugar, eggs and vanilla. Add dry ingredients. Add bananas. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Cook pasta according to package directions. Drain. Combine cream and butter in saucepan. Cook over medium low heat until butter is melted. Add to hot pasta alternately with parmesan cheese, tossing to mix well. Serve hot. May add sauteed scallops, shrimp, chicken or even sliced mushrooms and season with black pepper.
Combine sugar and cornstarch. Add 2 cups half and half and a pinch of salt. Pour into an uncooked pie shell. Slice the butter over the top and sprinkle with nutmeg. Bake at 350° for 1 hour.
Melt butter in 9 x 13-inch pan. Layer rest of ingredients over butter in order given. Bake at 350° for 30 minutes.
Cook pineapple, sugar and flour until thick and then cool. Mix 3 1/2 cups flour and Crisco; add 3/4 cup sugar, baking powder, 1/4 teaspoon baking soda and salt in separate bowl; set aside. Mix sour cream, egg yolks and vanilla. Add to the dry ingredients and put into cookie sheet. Spread filling mixture on top and garnish with 1/2 cup crushed walnuts. Bake at 350° for 30 minutes.
Lightly grease cookie sheet. Cream margarine and sugar. Add eggs, oil and vanilla; blend well. Measure dry ingredients together; add to the sugar mixture and mix well. Roll dough the size of a walnut. Dip in sugar and press down with a fork. Bake for 10 to 12 minutes at 350°. Makes 6 dozen cookies.
Roll crackers fine; reserve 3 tablespoons of crumbs for top of pie. Mix remainder with softened butter and sugar. Press the mixture firmly against the bottom and sides of well buttered pie tin.
In a large skillet, saute chicken livers in margarine on low heat. Drain off margarine. Set oven to 325°. Wrap each chicken liver with a slice of raw bacon. Pin, using a toothpick. Place on cookie sheet. Bake at 325° for 15 to 20 minutes, until bacon is crisp. Serve on bed of lettuce with spicy brown mustard as a garnish.
Mix green beans, chicken, French dressing and Tabasco together. Place in refrigerator to chill for 1/2 hour. Stir in shredded lettuce, olives, butter, tomatoes, onions, celery and pimento. Toss until all is evenly mixed. Serve at once on lettuce leaves or endive. Serves 6.
In a large bowl, blend all together. Refrigerate. Serve with crackers. Yields 2 cups of spread.
Roll chicken parts in flour. Brown in oil or butter. Combine all other ingredients and pour over browned chicken in a pan. Cover and simmer over med-low heat for 45 minutes. Serve over rice.
Cut up sausages, eggplant, zucchini and onion. Add tomato sauce, cheese soup, mushrooms, salt and pepper.
Combine vegetables, water, chicken cubes, and salt in large saucepan. Cover and cook until tender. Add 1 cup milk, heat. Mix sour cream, flour, and chives and remaining milk in bowl. Gradually stir into soup base. Cook over low heat, stirring constantly until thickened.
Combine Crisco, powdered sugar and peanut butter in a large bowl, with an electric mixer, until well blended. Stir in one cup crumbs and chocolate chips. Cover and refrigerate one hour.
Mix crumbs, cheese and tarragon. Dip chops in crumb mixture. Place in 9 x 13-inch glass casserole. Sprinkle lemon juice over. Bake covered with foil in 425° oven for 30 minutes.
Dice up onions and peppers. Cook half with meat and half with sauce. Let sauce slow cook. When meat is cooked, mix with sauce and slow cook for 5 to 8 hours.
Beat all ingredients until smooth. Pour 1/4 cup batter onto hot griddle, greased. Cook until pancakes are dry around edges. Turn and cook other side until golden, about 12 pancakes.
Chop onion and celery. Mix bread crumbs, onion, celery, eggs, butter and seasonings. Stuff trout and sew sides together with heavy thread. Bake in dish lined with cheesecloth. Bake for 30 minutes at 350°. You can lift the fish out onto a platter by turning cheesecloth. Garnish with lemon slices and parsley.
Melt 1/2 cup white sugar in heavy skillet. When melted, pour into custard cups or pie pan. Beat eggs, milk, vanilla, and 1/3 cup sugar until mixed -- about two minutes. Pour into custard cups or pie pan. Place into larger pan of water and bake at 350° until set, or about 45 minutes.
Combine 1/2 cup milk and whipped topping mix in a chilled mixing bowl; beat on high speed of electric mixer for 3 minutes or until stiff peaks form. Add pudding mix, salt, 1/2 cup milk and Amaretto. Beat at high speed of electric mixer 2 minutes or until smooth and thickened. Pour into pastry shell; sprinkle with almonds. Chill 3 or 4 hours.
Place carrots in a saucepan with enough water to cover; bring to a boil. Cover and cook until crisp-tender, about 10 minutes. Drain; remove and keep warm. In the same pan, heat butter and sugar until bubbly. Return carrots to pan. Toss to coat; heat through. Makes 4 servings.
Mix all together, except ginger ale. Add ginger ale when ready to serve. Serve on ice. Serves 50.
Stir together sherry, soy sauce, bean sauce, water and cornstarch. Set aside. Rinse chicken and pat dry. Cut into thin bite-size strips. Preheat a wok or large skillet over high heat. Add 1 tablespoon of the oil. (Add remaining oil as necessary during cooking.) Stir-fry ginger root in hot oil for 15 seconds. Add carrots and stir-fry for 2 minutes. Add bok choy, pea pods and onions; stir-fry for 2 to 3 minutes, until crisp-tender. Remove vegetables from wok or skillet.
Mix the first two ingredients; spread half of this in a 9 x 13 x 2-inch dish. Set aside the other half.
Cook pasta and drain. Rinse with cold water and drain thoroughly. Combine vegetables, meat and salad dressing in large bowl. Toss and chill.
Heat oven to 350°. Melt chocolate chips and 1/2 cup margarine in milk over low heat in heavy saucepan. Stir in nuts and set aside. Cream 1 cup margarine and sugars. Mix in eggs. Stir in dry ingredients. Press two-thirds of mixture into 13 x 9 x 2-inch pan. Spread with chocolate mixture. Spread remaining mixture evenly over chocolate. Bake 30 minutes or until golden brown. Cool. Cut into bars. Makes 60 bars.
Place beef in Dutch oven. Combine all remaining ingredients and pour over beef. Cover and bake at 325° for 5 hours, turning beef occasionally. Take out of oven and shred beef with fork.
Melt margarine in small saucepan; use 2 tablespoons to grease a 12-inch fluted pan. Place 2 tablespoons nuts in bottom of pan. Put the remaining nuts, brown sugar and water in the melted margarine. Heat to a boil, stirring occasionally. Remove from heat. Cut the biscuits in half and roll into balls. Put 20 rolls in pan. Top with sauce, then repeat. Bake at 350° to 375° for 20 to 25 minutes. Invert onto plate to cool.
Stir together the yeast and two cups of the flour in large mixing bowl. Heat together the remaining ingredients (except rest of flour) until lukewarm. Add to flour-yeast mixture. Beat on low speed for 30 seconds, scraping bowl constantly. Beat at high speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon.
Mix graham cracker crumbs and margarine to make the crust. Press in to a 9 x 12 pan. Bake 10 minutes at 350°, then allow crust to cool. To make filling, mix powdered sugar, milk and cream cheese in a small bowl. Mixer beat until creamy and smooth. Spread over cool crust. Sprinkle nuts on top and refrigerate 30 minutes. Mix whipped topping and spread over nuts. Top with pie filling.
Place rice in the cold water and boil until water is absorbed. Add milk and cook slowly until rice is done, stirring occasionally. Beat eggs; add in sugar, vanilla and cinnamon. Pour into rice; let come to a boil. Remove from heat. Pour into casserole dish. Refrigerate when cooled.
Cream butter and cream cheese until creamy. Add sugar. Beat until flacky. Add 1 egg at a time, beating after each one. Add flour, salt, baking soda and flavorings. Mix well. Pour into greased and floured tube pan. Bake 1 1/2 hours at 350°.
Boil macaroni until tender. Spread out on a large platter. Sprinkle macaroni with grated cheese, Worcestershire sauce, chili sauce, salt and pepper. Pour the melted butter over all. Mix with 2 forks until the sauce is creamy. Serve at once on hot plates. Makes 6 servings.
In large baking dish, mix soup and 1 can water. Add steaks. Bake, uncovered, for 45 minutes. Remove from oven. Add flour-water mixture (just enough to thicken gravy). Sprinkle Kitchen Bouquet; mix all together. Put back in oven for 15 more minutes. This is one of the easiest meats I've ever made. Goes great with mashed potatoes and a vegetable!
Preheat oven to 350°. Chop ham and onion. Place on bowl. Add cheese, egg, pepper and mustard. Stir to combine. Spray 2 mini muffin pans with vegetable oil spray. Unroll crescent rolls and press dough into one large rectangle. Cut rectangle into 24 pieces using a pizza cutter. Place dough pieces into muffin pan cups. Form a crust with each one. Using a spoon, place filling in cups. Bake for 15 minutes.
Cook broccoli and drain; arrange in bottom of baking dish. Sprinkle with 1/2 the cheese. Top with chicken, salt and pepper. Spoon on cooked rice. Blend soup and milk together and pour over top. Sprinkle with remaining cheese and refrigerate. When ready to bake, put in 400° oven and bake for 35 to 40 minutes. Serves 27. May be divided into 1/3.
Bake individual pie shells; cool. Peel tomatoes and cut into chunks. Place in cooked pie shells. Top with mayonnaise, grated cheese, onion and basil. Bake at 325° to 350° until hot and bubbly, approximately 20 to 30 minutes.
Wash wild rice. Place in Dutch oven with enough water to cover rice. Place in a 350° oven for 1 hour. Drain and cool. Fry hamburger, celery and onion. Combine with remaining ingredients. Place in buttered casserole. Bake 1 1/2 hours at 325°.
Cream well 1 stick margarine and 1 egg. Add cake mix and 1 cup of pecans. Pat into a large 9 x 13-inch dish and cover with the following.
Blend together all ingredients. Pour into greased baking dish (9 x 13-inch). Top with 1/2 cup chopped pecans and 1/2 cup Rice Krispies, browned in butter. Bake at 350° for 30 minutes.
Mix butter in dry ingredients with pastry mixer until crumbly. Pat mixture into 8-inch square pan half way up sides. Slice peaches. Place in pan. Sprinkle with cinnamon and sugar. Bake at 400° for 15 minutes, then pour slightly beaten eggs and sour cream on top. Bake 30 minutes more. Good hot or cold.
Mince salmon with fork. Add eggs and other ingredients. Form into a greased loaf pan. Bake 30 minutes at 350°. The remaining 1/2 cup of soup may be diluted slightly with water to make a sauce.
In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water and milk, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms and potatoes. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add half and half and Parmesan cheese; heat through. Thicken with a cornstarch and water paste, if needed, to reach desired consistency. Serve immediately.
With pastry cutter, cut shortening into dry ingredients. Add milk. Mix until mixture forms a ball. Turn onto a floured surface. Knead until smooth. Let stand to rise for 10 minutes. Roll out to 1/2-inch thickness. Cut biscuits. Brush tops with melted margarine and bake at 400° until golden brown.
Brown ground beef, drain off fat. Stir in drained beans, enchilada sauce, tomato sauce, 1 cup cheese and onions. Set aside 1 cup corn chips, coarsely crush remaining chips and stir into meat mixture. Turn into a 1 1/2-quart casserole. Bake, covered, at 375° for 30 minutes. Spoon sour cream on top, sprinkle with the 1/2 cup cheese and remaining chips around the edge. Bake 2 to 3 minutes more. Makes 6 servings.
Measure flour, baking soda, baking powder and salt into flour sifter. Cream butter and peanut butter with sugar until fluffy. Beat in egg. Sift in flour mixture. Add alternately with orange juice and blend well. Chill dough until easy to handle. Roll into 1-inch balls; flatten with a fork. Bake in oven at 375° for 10 to 12 minutes. Remove from cookie sheet; brush with slightly beaten egg white. Sprinkle with coconut, red hots or colored sugar.
Heat oven to 375°. Place butter in baking dish and place in	oven. Watch carefully while browning butter. Drop fish in egg then in crumbs. Coat well. Place each fillet in butter, turning to coat evenly. Season to taste.	Bake 15 to 20 minutes. Yields 6 to 8 servings.
Combine beef in 2 quarts of water, mixing beef until it comes apart. Add celery, pepper and onion, cut up fine. Cook together 45 minutes, covered (boiling). Remove top and add remaining ingredients and continue cooking uncovered until thick. (This will probably take four or five hours, depending upon heat setting. Stir occasionally to keep from sticking.) Serves 15 people.
Mix first 5 ingredients. Mix and add remainder of ingredients to first mixture. Bake at 350° for 1 hour in 2 loaf pans or Bundt pan (greased).
Pour boiling water over dates; let stand until cool. Blend sugar, egg and oil well; add to date mixture. Add dry ingredients, which have been sifted together. Stir in nuts. Pour into 2 medium size bread pans. Bake in a preheated 350° oven for 1 hour,	or until it tests done. Cool; wrap in aluminum foil. Freezes well and can be made ahead.
Cook rice in 4 cups water. Scramble eggs, milk and salt and pepper; set aside. Chop onion, cabbage, green pepper and meat into 1/2-inch cubes or smaller. Fry veggies in oleo for 1 minute. Add pork, stirring constantly. Cover and cook 10 minutes or until pork is done. If too much liquid, drain off most. Add Accent, celery and garlic salt and soy sauce. Add rice; cook 3 to 4 minutes. Add eggs and cook 3 to 4 minutes. Enjoy.
Drain pears; reserve 1/4 cup liquid. Combine syrup, sugar and oil in a small saucepan. Bring to a boil. Remove from heat. Stir in lemon juice, maple flavoring and cinnamon. Arrange pear halves (cut side up) in a shallow baking dish. Pour mixture over all. Bake at 350° for 30 minutes. When serving, top each pear with a dollop of sour cream.
Brown beef and mash. Combine ingredients. Cover and simmer about 35 minutes, stirring occasionally.
Cook ground beef; drain. Boil green peppers 5 minutes or until tender. Cook rice according to directions. Mix rice and ground beef.
Cook zucchini 10 minutes, drain. Brown together the pork sausage and onion, drain. Beat eggs and add to mixture, then add remaining ingredients. Put in 9 x 13-inch casserole (or smaller if desired) and sprinkle with Parmesan cheese. Bake at 350° for 40 minutes.
Melt chocolate chips in a double boiler. Beat egg yolks and a tablespoon of milk and add to the melted chocolate. The mixture will become thick and very stiff. Add nuts and let cool. Slice and dice (or tear into pieces) the angel food cake. Whip the cream and whip the egg whites and fold the two together. Add the chocolate mixture to the whipped cream and egg white mixture by folding. Mix half of the mixture with cake and pour into a 9 x 13-inch glass cake dish. Pour remaining mixture on top. Refrigerate and serve cold or at room temperature.
Combine vegetables and eggs. Chill. Mix oil and vinegar. Pour over chilled vegetables and eggs. Toss lightly; serve on lettuce.
Mix hash with onions and catsup. Stuff peppers. Pour sauce over all. Bake at 325° for 30 minutes. Place cheese on top and return to oven until slightly browned.
Heat the first 4 ingredients. Brown hamburger with taco seasoning. Mix with the refried beans and the heated mixture. Spoon 2 tablespoons or so of the mixture on a tortilla; roll up and place in a 9 x 13-inch pan. Fill pan with tortillas. Pour leftover mixture over the top. Sprinkle with the grated cheese and bake at 350° for 35 minutes. Serves 8.
Cream 2 tablespoons butter, cream cheese, 1/4 cup sugar and cornstarch. Add 1 egg, 2 tablespoons milk and 1/2 teaspoon vanilla. Beat until creamy. Combine the rest of the ingredients. Spread 1/2 of batter in pan, then the cream cheese mixture. Top with remaining batter. Bake at 350° for 50 to 60 minutes. Cool and frost with chocolate frosting.
In large baking dish layer in order, refried beans, browned meat, chili peppers and taco sauce and top with grated cheese. Bake at 400° for 20 minutes or until bubbly. Remove from oven and garnish with rings of black olives and tomatoes. In the center, add sour cream and top with pimento. Serve with nacho chips and/or dip size corn chips.
Cook bacon until crisp. Drain and reserve 1/4 cup drippings. Crumble bacon and reserve 2 tablespoons of bacon. Cook beans; drain well. Add mushrooms and onions to reserved 1/4 cup drippings in skillet. Cook for 10 minutes; drain. Add bacon, hot beans and pepper; mix lightly. Spoon into a serving dish. Microwave process cheese as directed on label. Pour over green beans and sprinkle with reserved bacon. Serves 10.
Place pork and sliced vegetables in greased casserole. Mix other ingredients and pour over pork and vegetables. Cover tightly with foil. Bake at 400° for about 1 hour or until pork is tender.
Cream eggs, butter, sugar and vanilla together well. Add the rest of the ingredients. Form into 1-inch roll. Refrigerate 1 hour or overnight. Slice and place on baking sheet. Press flat with a glass dipped in sugar. Bake at 375° for 15 minutes, or until lightly browned.
Fry hamburger while Juniorettes are cooking. Mix browned meat with cooked pasta and onion. Mix soups with water and add to meat mixture. Season with garlic salt, if desired. Add cheese. Put in a 10 x 10 x 2-inch casserole and heat through in a 350° oven.
Brown hamburger meat in skillet; drain, then add spaghetti sauce and cottage cheese. While cooking hamburger, cook noodles and drain. Place in baking dish, starting with layer of hamburger mixture, noodle layer next and Mozzarella cheese on top. Bake at 325° for 30 minutes or until cheese is bubbling.