HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a covered saucepan on low heat, saute onion and garlic in butter until soft. Add mushrooms, red bell pepper, peas and green onions and cook until nearly tender. Add water or broth, salt and curry powder and bring to a boil. Add couscous; stir. Reduce heat; cover and cook for 3 to 5 minutes or until liquid is absorbed. Makes 8 (1/2 cup) servings.
Boil brown sugar, butter, syrup and salt for 5 minutes. Remove from heat and add soda. Stir well over popped corn. Put on buttered cookie sheets, thin layered. Put in 200° oven for 1 hour. Remove from oven and cool. Store in covered container to keep crisp. It helps to take popcorn out of oven and turn it and break it up about 5 times during baking, at about 20 minute intervals.
Cut beef into 1 1/2-inch cubes. Combine flour, salt and pepper. Coat beef cubes with mixture. Brown meat thoroughly in hot oil in a large heavy skillet or Dutch oven. Sprinkle remaining seasoned flour over meat. Stir well. Add water and cover. Simmer for 2 to 3 hours, until meat is tender. Add onions, potatoes and carrots; simmer, covered, for 15 minutes. Add peas and simmer until vegetables are tender, stirring occasionally.
Mix sugar, water, syrup, oleo and salt in saucepan. Cook, stirring until sugar is dissolved. Cook without stirring until mixture thickens and spins a string when poured from a spoon. Add vanilla. Stir just enough to mix.
Cook milk, rice and sugar in top of covered double boiler for 1 hour, stirring frequently. Beat eggs until light and foamy. Remove top of double boiler from heat. Slowly add beaten eggs to rice mixture, stirring constantly. Add vanilla and return to heat. Continue stirring until mixture thickens, about 5 minutes. Pour into a 2-quart casserole; sprinkle with cinnamon. Refrigerate until chilled. Serve with whipped cream.
Prepare cake mix as directed. Stir in nuts. Pour batter into greased pan. Blend cream cheese and butter together. Add confectioners sugar and coconut. Drop by teaspoonful on top of raw cake batter until all used up. Bake at 350° for 45 minutes. This is a moist cheesecake-like dessert.
Mix in heavy 2-quart saucepan, sugar, marshmallows, evaporated milk, butter or margarine and salt. Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over top). Boil and stir 5 minutes more. Take off heat. Stir in chocolate pieces until completely melted. Stir in nuts and vanilla. Spread in buttered 8-inch saucepan. Cool. Cut into 30 pieces.
Pare and slice enough potatoes to make 2 cups. Set aside. Cook onion in 1/4 cup oleo until tender. Blend in flour and seasonings. Gradually add milk, stirring until smooth. Cook, stirring constantly until mixture is slightly thickened. Place 1/2 of sausage in bottom of 2-quart ovenproof casserole. Add half of potatoes, half of peas and half of sauce. Repeat layers with remaining ingredients, ending with sauce. Combine crumbs and oleo and sprinkle over sauce. Bake at 350° for 20 to 30 minutes or crumbs are lightly browned.
Stir sugar, Karo and peanuts altogether in Pyrex bowl. Put in microwave on High for 4 minutes. Remove and stir; then cook 4 more minutes. Then add oleo and vanilla; cook 1 minute and 45 seconds. Add 1 teaspoon soda and stir well. Pour on greased cookie sheet and spread thin. Cool in refrigerator then break into chunks.
Cream shortening and sugar. Add eggs, vanilla, salt, milk, flour and apples. Turn into a greased 9 x 13 inch baking pan. Mix topping and sprinkle on top. Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine all ingredients in a blender and blend on high for 1 minute. Pour mixture into a greased 9-inch pie plate. Bake for 30 minutes or until set. Cool completely before serving. Serve topped with whipped cream, nuts, cherries or chocolate sprinkles. Makes 6 to 8 servings.
Mix flour, salt, sugar and baking soda. Mix in lard like pie crust. Gradually add water to dough. Roll with a lefsa rolling pin to desired size. Cook on hot griddle. Turn and cook the other side. (Aunt Anna always put a milk and sugar mixture on one side while cooking.) Cool. Stack and cover firmly to hold flat shape. These will keep for a long time in a cool, dry place.
Mix juices and sugar. When ready to serve, put 1 dozen ice cubes and sherbet in punch. Yields 20 servings.
Mix all ingredients in large pot, except meat and flour. Cook meat in skillet (season to taste). Drain. Add to pot. Cook until vegetables are done. Mix flour and 1/2 cup milk. Add to soup. Cook until thickened.
Break broccoli and cauliflower in small pieces. Slice tender part of broccoli. Add mushrooms, chopped and peeled eggs and onion.
Beat sugars and lard. Add eggs. Combine spices, soda and salt with flour and raisins. Add to beaten ingredients. Make into a roll or bar and refrigerate. Cut in slices and put on baking sheet. Bake at 350°.
Dissolve yeast in 3/4 cup warm water. In a large mixing bowl, pour scalded milk over shortening, butter, sugar and salt. Stir until shortening, butter and sugar are dissolved. Add beaten eggs and yeast mixture, then stir in flour until dough is easy to work with. Knead just a couple of times, then put in a large, slightly greased bowl. Cover with dish towel and put in warm place and let rise until doubled, about 2 hours. Knead the dough a couple of times and then roll out on floured surface. Cut out rolls and place on lightly greased cookie sheet and let rise until double. Bake at 400° for 10 to 12 minutes.
Mix everything but chicken together. Marinate chicken in liquid (vinegar and soy sauce) for several hours if desired. Simmer chicken in liquid mixture until tender, adding water to keep liquid at least an inch in the bottom. Serves 4.
Debone chicken breasts. Cut into long strips and pound to tenderize. Dip into milk and egg mixture. Roll into Italian bread crumbs and flour. Fry quickly in 1/4-inch deep olive oil. Serve with melted butter, fresh lemon or lime slices and fresh tomatoes.
In large glass baking dish, add in layers the lettuce, green peppers, peas, celery and onion. Spread layer of mayonnaise on top. Sprinkle with 1 tablespoon sugar. Garlic salt is optional. Top with grated Cheddar cheese and bacon bits. Cover with Saran Wrap and refrigerate 24 hours.
Mix all together, spray large 9 x 13-inch dish or pan. Spread mixture in dish. Cover with crushed potato chips. Bake, uncovered, in 375° oven for 1 hour.
Combine all ingredients. Place in a large buttered casserole. Cover and bake at 325° for 3 hours. Serve on noodles or rice.
Mix flour, sugar, brown sugar, cinnamon, salt and butter. Keep 1/2 cup for topping. Mix buttermilk, baking soda and egg. Add to other mixture. Pour into a greased and floured 12 x 9 x 2-inch pan. Sprinkle with topping mixture. Bake at 350° for 20 to 25 minutes or until done.
Put in jar or glass bowl and cover for at least 2 days. Serve with crackers.
Make pasta according to package directions; drain and rinse well in cold water. Mix mayonnaise and Uncle Dan's in large bowl. Add all other ingredients and mix well. This delicious summer salad tastes best when refrigerated overnight. You can add chicken or tuna if you prefer. Extra mayonnaise may be needed.
Mix all ingredients thoroughly. Pour into 2 greased loaf pans. Bake at 375° for 45 minutes. Then reduce temperature to 350° for 15 minutes more.
Mix together. Put into a 9 x 13-inch pan. Add filling made of pumpkin pie recipe. Bake 60 minutes at 350°.
Mix cream cheese, peanut butter, sugar and vanilla with mixer on medium until well blended. Gently stir in Cool Whip. Spoon into crust. Freeze 4 hours or overnight. Let stand 1/2 hour before serving.
Mix dry ingredients well. Add liquid ingredients and mix well. Pour into greased and sugared 9 x 13-inch pan. Bake at 300° for 45 minutes or until done.
Cook ground meat, onion and spices until meat is done. Dice up onion in meat. Spread on can of rolls on bottom of loaf pan. Spread tomato sauce on rolls. Spread meat mixture over that, then cheese soup or shredded Cheddar cheese. Top with other can of rolls and bake until brown as you like.
Combine all ingredients and mix well. Shape into balls and brown in skillet. Drain off liquid, pour barbecue sauce over meatballs and simmer for 20 minutes.
Fry bacon in pressure cooker. Pour off excess drippings. Add remaining ingredients. Cover securely and place regulator on vent pipe. Cook 2 minutes, then cool pressure cooker at once. Thicken sauce, if desired. Makes 4 to 6 servings.
Cook in oven 30 minutes, covered. Take off cover and cook 30 minutes	longer. Take out of oven. Put 1 can Chinese noodles on top of casserole and bake 15 minutes longer.
Combine soup, milk, soy sauce and pepper. In 10 x 6-inch baking dish, layer half the broccoli, half soup mixture and half can onions. Top with remaining broccoli and soup mixture. Cover with wax paper and microwave on High 5 minutes. Rotate dish after 2 1/2 minutes. Top with remaining onions. Microwave uncovered 1 minute. Makes 6 servings.
Mix together meat, onion, salt, pepper, egg, bread and ketchup. Make into balls.
Preheat oven to 250°. Layer stew meat (bottom), potatoes, carrot, onion (top) in a covered casserole dish. Sprinkle sugar, pepper and tapioca over the top. Combine mushroom soup and water and pour over entire mixture.
Dissolve yeast in warm water with sugar. Let stand for 20 minutes. Scald milk, then add remaining ingredients. Store in tight container in refrigerator overnight. Roll out like cinnamon rolls. Spread with butter. Roll and slice, then put in a muffin tin. Let rise for 2 hours. Bake at 425° for 10 minutes.
Steam broccoli, carrots and zucchini until crisp-tender; drain and set aside. Mix together mayonnaise, Cheddar cheese and pepper. Add broccoli, carrots, zucchini, remaining vegetables, parsley and basil. Stir gently to mix. Spoon into greased 2-quart casserole dish. Melt butter. Add crushed saltines; stir until browned. Remove from heat; stir in Parmesan cheese. Sprinkle over top. Bake, uncovered, at 350° for 30 to 40 minutes.
Mix ingredients, except pie crust. Pour into unbaked pie shell. Bake at 375° until well done, approximately 50 to 60 minutes.
Mix and cook in a tube pan. Bake at 325° about 1 hour.
Remove stems from mushrooms and chop, reserving whole caps. In a large skillet, melt 1/2 cup butter and add chopped mushroom stems; cook until tender. Remove pan from heat; add onion soup mix, bread crumbs and sherry. Mix well. Fill the mushroom caps with the mixture, mounding it high. Brush 2 tablespoons butter and sprinkle the mushroom caps with Parmesan cheese. Place on a greased cookie sheet and broil for 5 minutes. Serve on a platter garnished with parsley (optional).
Chop onion into small pieces. Mix together with hamburger, sausage and rice; add some salt. In a double boiler, wilt the cabbage rolls. Put a layer of sauerkraut in the pan, about 1-inch thick. Take one cabbage leaf and cut the spine off so it will roll easier. Take a small roll of the meat mix (about 1-inch thick, two-inches long) and roll it up in the cabbage leaf. Poke the ends of the leaf into the meat mixture to secure it. Make one layer of cabbage rolls. Continue process until pan is full. One layer of sauerkraut, one layer of cabbage rolls, etc. Stop about 2 inches from the top. Add water until you can see it; add salt if desired. Cook on medium burner for 4 hours or until rice is done. (Open one cabbage roll to see if the rice is done.) Cabbage rolls can be frozen in Ziploc bags and steamed in a double boiler when desired.
Drain juice from pineapple and oranges. Add to strawberry pie filling (can use any flavor pie filling) along with instant pudding mix. Mix well. Keep refrigerated until used.
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup margarine. Mix on low speed until crumbly. Place in ungreased 9 x 13-inch pan and pat. Bake at 350° for 15 minutes.
Roast chilis in a shallow pan at approximately 350° for 10 to 20 minutes. Peel and chop the chilis. Brown hamburger; drain fat. Add remaining ingredients and simmer to desired consistency. I use a combination of green chili and jalapenos for roasting.
Put all ingredients in crock-pot. Place on high for a while, then turn on low.
Spread peanut butter between Ritz crackers, making as many peanut butter crackers as you can from the crackers. Melt the almond bark according to the instructions on the package. Dip the peanut butter crackers in the almond bark until each peanut butter cracker is covered. Put on wax paper and put in refrigerator to cool and harden.
In a bowl, combine Flour and Salt; cut in butter until crumbly. Press onto the bottom of a 9-inch pie plate. Arrange apples over the crust. Combine Cinnamon and 1/3 c. Sugar; sprinkle over the Apples. Bake at 375 degrees for 20 minutes. For Custard whisk Milk, Egg and 1/2 c. Sugar until smooth. Remove pie after 20 minutes and pour Custard over Apples. Bake at 375 degrees 25-30 minutes longer or until a knife inserted towards the center comes out clean. Cool on a wire rack.
Roll out bread sticks. Mix pizza seasoning with melted butter. Dip bread sticks in butter mixture and twist. Put on an ungreased cookie sheet, pressing end of bread sticks down to hold twist. Bake 15 to 18 minutes at 350°.
Brown chicken lightly on both sides. Add soup and water (1 to 2 cans), salt and pepper. Bring to boil and let simmer until chicken is tender. Serve on white rice.
In bowl, stir together oil, lemon juice, garlic and parsley. Add shrimp; mix well. Cover. Refrigerate 1 to 2 hours. Lift shrimp from marinade and drain. Reserve marinade. Place on lightly greased grill 2 to 4 inches above a bed of hot coals. Cook, basting several times with marinade, turning once, until shrimp are pink.
Mix cocoa, sugar and flour. Add milk, salt, beaten egg yolks and vanilla. Cook in a saucepan over medium heat until thick. Pour into baked pie crust.
Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolks; beat well. Dissolve soda in buttermilk; stir well. Combine 2 1/2 cups flour and spices; add to creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Mix well after each addition. Dredge pecans in remaining 1/2 cup flour; fold pecans and pear preserves into batter. Beat egg whites (at room temperature) until stiff peaks form; gently fold into batter. Pour batter into 3 waxed paper-lined and heavily greased 9-inch round cake pans. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove layers from pans and let cake cool completely. Spread Heritage Caramel Frosting between layers and on top and sides of cooled cake. Yield: one 3-layer cake.
Preheat oven to 350°. Grease a 9 x 13-inch baking pan. Dump in pie filling and smooth. Next, dump in the undrained pineapple and smooth. Do not mix. Dump in the cake mix, then the nuts, again smoothing, not mixing. Place butter pieces on top; bake for 1 hour, or until golden.
Mix the boiling water in the Jell-O. Add the orange juice. Mix all ingredients and store in a Pyrex 13 x 9-inch dish. Let set in refrigerator to congeal.
Drain juices from fruits; heat and dissolve jello. Add cola and let congeal some. Mix fruits, cheese and nuts and add to gelatin. Pour into a mold. Chill.
Combine cake mix, butter and 2 eggs. Beat 1 minute and spread in greased 13 x 9-inch pan.
Heat oil in skillet and fry chopped onions. Add sauerkraut and simmer a few minutes. Add the water and sausage; cook until done. Add the grated potato, salt and sugar. Cook 45 minutes longer.
Mix the first 3 ingredients and press into bottom of a 9 x 13-inch pan. Bake at 325° for 8 minutes. Spread the coconut over the crust, then drizzle the Eagle Brand milk over the coconut. Return to oven and bake for 10 minutes. Blend over hot water (not boiling) the remaining ingredients. Spread over the baked mixture and when cooled, cut in squares.
Mash the bananas well. Cream the shortening and sugar until light. Add the eggs, one at a time, beating well. Stir in the mashed bananas. Sift together the dry ingredients and add to the liquid mixture, stirring lightly and quickly and mixing only until blended. Pour into 2 bread loaf pans (9 x 5-inch) and bake at 350° for 45 minutes to 1 hour.
Bake potatoes until done. Cut hot potatoes in half. Scoop out potatoes, reserve shells. Fry bacon; drain and crumble. Saute onions in bacon fat; drain. Mash potatoes with butter. Add sour cream, onions, salt, pepper and bacon; mix well. If potatoes seem dry, add a little milk. Stuff in shells. Drizzle with melted butter. Then sprinkle with cheese and paprika. Bake at 350° for about 20 minutes.
Heat oven to 350°. Generously grease and flour 2 round cake pans. Prepare cake mix as usual. Reserve 2 tablespoons of crushed cookies. Fold others into batter. Pour batter into pans. Bake for 30 to 37 minutes. Cool for 10 minutes. Remove from pans and cool completely. Crush reserved cookies finely. Mix into frosting. Frost cake and enjoy.
Mix all ingredients; pour into two loaf pans. Bake at 350° for 1 hour.
Add all ingredients in large boiler. Bring to a boil. Reduce heat to simmer. Cook for several hours. Stir occasionally to keep from sticking or scorching. Pack in hot sterilized jars and seal. Very good served over vegetables.
Mix Kool-Aid as directed on package, using 1 cup sugar. Add remaining juices. Chill overnight before serving. Makes 1 gallon.
Combine all ingredients in a saucepan. Cook over low heat until onion and pepper are tender.
In a small bowl, combine yeast, warm water and 1 tablespoon of molasses; let stand until bubbly (about 15 minutes). In a large bowl, combine margarine, remaining molasses, salt, sugar, 2 cups of oats and boiling water; stir until margarine has melted; add cold water and yeast mixture. Beat in 4 cups of the flour, 1 cup at a time. Turn dough out onto a floured board and knead until smooth and satiny (10 to 20 minutes) adding flour as needed to prevent sticking. Place dough in a greased bowl; turn over to grease top. Cover and let rise in a warm place until doubled (about 1 hour).
Soften margarine and cheese spread. Beat together. Add mayonnaise and garlic salt. Beat until smooth. Add crabmeat and mix until well distributed. Split English muffins. Spread mixture on muffins. Freeze 15 minutes and then cut into fourths. If not for immediate use, you can keep them in a container until needed.
In bowl, combine first 3 ingredients. Mix well. Shape into 1-inch balls and place on a wax paper-lined cookie sheet. Chill for 30 minutes or until firm. Meanwhile, melt white coating in double boiler or microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.
Cream butter and sugar. Add eggs. Sift together dry ingredients; add to creamed mixture alternately with buttermilk. Add vanilla; divide into 6 parts. Pat into 9-inch cake pans that have been greased and floured. Bake at 450° until lightly brown. Cool. Stack layers with dried apple filling, leaving top layer plain.
Salt and pepper chicken to taste. Dredge in flour. Brown chicken. Dissolve soup mix in warm water. Combine with tomato paste and pour over chicken. Cover and simmer until chicken is tender and sauce is desired thickness, about 30 minutes. Turn often to keep from sticking.
Brown cut up bacon. Mix all ingredients together. Brown in oven at 350° about 20 minutes.
Cook the potatoes in boiling salted water for 20 to 30 minutes or until tender; drain. Rinse with cold water; cool completely. Cut into 1/4-inch slices. Place in a large bowl. Add onions, parsley and 3 tablespoons vinegar; toss.
Cream margarine, sugar and eggs; add remaining ingredients and mix well. Pour into jelly roll pan and bake at 350° - 375° for 30 minutes.
Let cream cheese soften. Mix all ingredients (except nuts). Shape into a ball and chill. Roll in the cup of nuts. If possible, make at least a day ahead to allow flavors to blend.
Grate the cheese. Melt oleo. Mix together. Add flour, pepper and Rice Krispies or pecans. Roll into small balls. Press out with fork. Bake at 350° for 12 to 15 minutes. Be careful not to overcook.
Cook the tomato sauce, brown sugar, vinegar, Worcestershire sauce, mustard, chili powder and salt for 5 minutes. Stir half into meat mixture. Pour the rest over the top and bake at 350° for 50 minutes.
Wash and trim broccoli. Cut stalks into spears. Cook broccoli, covered in boiling unsalted water for up to 10 minutes. Drain. Meanwhile, in a bowl combine eggs, cheeses, onion, Worcestershire sauce, salt and pepper. Arrange broccoli in a shallow 1 1/2-quart baking dish; spoon cheese mixture atop. Bake, uncovered, in a 350° oven for 15 to 20 minutes or until egg mixture is set. Serve immediately.
Soften cream cheese in bowl. Add Worcestershire sauce and lemon juice. Stir until smooth. Drain liquid from seafood cans into a cup. Add about 1/2 of the liquid to the cream cheese mixture and stir. Flake crabmeat and shrimp into cream cheese mixture. Stir until evenly mixed. Chill and serve. Great with Fritos.
For filling, mix cream cheese, beef and onions; add milk sparingly until cream cheese mixture is spreadable. Spread evenly on softened Lavosh crackers (directions for softening crackers on package).
Mix soups and wine in casserole. Add rice and chicken parts. Cover and bake 1 hour or until rice is cooked. Remove lid and bake a little longer at 350°.
Thaw bread dough for 4 hours (don't thaw overnight, it will rise). Roll out bread onto floured surface. Roll into large rectangle. Spread dough with mustard. Layer corned beef, sauerkraut and Swiss cheese on top of mustard. Roll up filled dough into a tube shape. Fold ends under. Pinch ends and seam together. Place on cookie sheet. Bake according to dough directions. Periodically, brush dough with milk to aid in browning.
Cook rice in salted water until tender and fluffy. While this is cooking, saute onion in butter until tender. Add soup, milk, Cheez Whiz and blend well. Add broccoli. Cook about 15 minutes or until tender. Grease casserole dish with butter. Spread rice over bottom, pour cheese mixture over rice and cover. Bake for 20 minutes at 350° until lightly brown.
Layer bottom of 9 x 13-inch pan with whole graham crackers. Mix together the pudding mix and milk. Fold in Cool Whip. Pour and spread 1/2 pudding mixture over graham crackers. Add another layer of graham crackers and one of pudding, then top with layer of graham crackers.
Mix sugar, margarine, egg, water and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto ungreased cookie sheet. Bake until almost no indentation remains when touched, 10 to 12 minutes, in a 350° oven. Remove immediately from cookie sheet. Makes about 5 dozen.
In a saucepan, mix together milk, onions, peppers and soup. Bring to a boil. In a casserole dish, place a layer of tortillas, overlapping. Add a layer of soup mix. Add cheese layer. Keep layering until all ingredients are used and last layer is cheese. Bake at 400° for 20 minutes.
Combine cranberries, apple and sugar and let set overnight. Dissolve Jell-O in boiling water. Let cool. Add Jell-O, nuts and celery to berry mixture. Refrigerate.
Preheat oven to 350°. In a bowl, combine corn syrup, brown sugar, eggs, butter, salt and vanilla. Mix well. Pour mixture into pie crust; sprinkle with pecans. Set on cookie sheet and bake until center is done (toothpick test), 45 to 50 minutes. If crust gets too brown, cover with foil.
Boil the chicken breasts in lightly salted water until meat is tender. Let chicken cool. Debone and cut into small strips or pieces. Fold celery, relish and white pepper into mayonnaise. Fold chicken into mayonnaise mixture. Chill until ready to serve.
Preheat oven to 350°. Mix together all ingredients well. Bake for 45 minutes.
Combine all ingredients in blender. Mix well. Pour batter into deep dish pie plate or quiche dish. Bake in preheated oven at 400° for 30 minutes or until custard sets.
Mix all ingredients. Add more or less of the sour cream to have a good spreading consistency. Add chopped onions, cucumber and black olives and garlic salt to taste. Spread on tortillas. Spread to all but one of the edges. Roll up, starting on the side opposite this edge. Place rolls in covered container several hours or overnight. Slice chilled rolls in 1/2 to 1-inch slices. Can use chopped ham or corned beef and leave out cucumbers. Experiment with combinations.