HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion, bell pepper, celery and margarine. Bake cornbread, following directions on package. Crumble cornbread and mix all of the ingredients together. Salt and pepper to taste. Bake at 400° for about 50 minutes or until lightly browned.
Place all ingredients in large saucepan with cover. Bring to a boil, then simmer for 6 to 8 hours, until all onion is dissolved and water is gone. Place mixture in bowls and refrigerate until firm.
Combine melted margarine, flour, salt and pepper; stir in milk and corn. Blend eggs into corn mixture. Pour into 1 1/2 quart baking dish. Bake at 350° for 40 minutes.
Peel potatoes and cut into bite-size pieces. Boil, drain and cool. Add eggs that are chopped and all other ingredients and mix well. For best results, make night before and refrigerate.
Combine all ingredients in large mixing bowl. Blend with electric mixer until moistened. Beat at medium speed for 4 minutes. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 350° for 45 to 50 minutes for tube pan or 40 minutes for Bundt pan. Cool in pan 15 minutes, then remove from pan and cool on rack. Serve plain or frost with Fluffy Frosting.
Take 1 bowl, fill 1/2 full of cereal, add sugar and milk. If not full, repeat process.
Preheat oven to 450°. Bake, uncovered, 40 to 45 minutes. Remove from oven and let sit 15 minutes before carving. Salt and pepper to taste.
Mix first 7 ingredients well and then add pineapple and pecans. Beat egg whites until stiff. Mix into batter. Cook in a tube pan at 325° for 1 hour.
Preheat oven to 425°. With fork, pierce each potato. Rub potatoes with oil. Sprinkle with 1/8 teaspoon salt. Bake 1 hour. Reduce oven to 350° (can be microwaved). Remove potatoes from oven; with knife, cut an X in top of each, then cool enough to handle. Fold back skin where X was cut. With spoon, carefully scoop out the potato into a large bowl, leaving enough flesh to make a potato shell. With potato masher, mash potatoes. Add 1 teaspoon chives to mixture. Add remaining salt, pepper, sour cream, 1/2 cup cheese and butter; mix well. Stuff each potato shell with mixture. Sprinkle with remaining cheese and bacon. Place potatoes on baking sheet. Bake 20 minutes or less. Sprinkle with remaining chives.
Put everything together in a large crock-pot and cook slowly for about 2 hours. Stir occasionally.
Mix taco seasoning into beans. Spread evenly in the bottom of a casserole dish. Then spread sour cream and sprinkle onion to taste. Layer cheese, lettuce and tomato. Serve chilled with chips for dipping.
Beat eggs. Add milk and sugar; mix well, then add fruit (optional), vanilla and salt. Pour into cannister; fill to fill line with water and/or milk.
Mix hominy, tomatoes and soup in baking dish. Grate 4 or 5 ounces mild cheese and bake at 350° until cheese melts.
Cream butter and sugar well. Add eggs, beating well. Fold in sour cream and vanilla. Add dry ingredients which have been sifted together. Pour half of this batter into a greased and floured tube pan.
Cook limas in water until tender. Drain and save 1/2 cup liquid. Combine everything in a casserole and season to taste with poultry seasoning. Bake until bubbly in 350° oven.
Grease a casserole dish with oleo. Pour in pineapple, then spread over with can of cherry pie filling. Sprinkle with chopped nuts. Bake for 30 minutes at 350°.
Mix all ingredients together. Drain canned peaches. Put in cake pan. Pour batter over fruit. Sprinkle 1 cup sugar over batter. Pour 1/2 cup of water over sugar. Bake at 350° for 1 hour.
Sift dry ingredients. Combine egg yolks, sour cream, milk and butter; add flour mixture and beat smooth. Fold in beaten egg whites. Bake; makes 8.
Heat oven to 350°. Grease cookie sheet. Mix all ingredients thoroughly (mixture is dry). Shape into 1-inch balls. Place about 2 inches apart on sheet. Bake for 20 to 25 minutes, until brown. Immediately remove from pan. Serve warm. Makes about 6 dozen.
Mix turkey with everything else in mixing bowl. Form mixture into a loaf. Place in a slow cooking pot. Cover and cook for 5 to 6 hours on low.
Wash and remove the seeds from the peppers. Simmer onions in a little of the oil until soft. Add washed rice and the rest of the ingredients, except the tomato sauce. Mix well. Fill peppers with rice mixture only 3/4 of the space. Place peppers upright in a pan big enough to hold the 4 peppers, pour the tomato sauce into each pepper as much as it will hold. Pour the rest in the bottom of the pan. Cover and cook on medium fire until rice is tender, about 1 hour. Serve cold.
Boil onions for 10 minutes or until almost tender. Drain and hollow out, leaving a 3/4-inch shell. Chop pulp and combine remaining ingredients. Stuff into onions. Bake at 325° for 30 minutes in a small amount of water or in a pot while cooking a roast.
Brown meat. Add seasonings and taco seasoning mix. Add soup and refried beans to the meat mixture. Heat tortillas on both sides in a little butter until soft and easy to roll. Put meat mixture in shell and roll up. Serve with chili sauce, shredded lettuce, tomatoes, grated Cheddar cheese, sour cream, etc. Burritos are also good topped with Pace picante sauce.
Cream together shortening, brown sugar, sugar and eggs. Add flour, soda and salt and mix. Add pineapple and its juice and vanilla. Bake at 400° for 10 minutes.
Potatoes may be prepared in the morning if covered with cold water and refrigerated. Put potatoes in a 1 1/2-quart casserole that has been buttered. Melt butter and pour over potatoes. Sprinkle onion soup over potatoes and toss. Bake at 350° for 1 hour. If you don't have onion soup, 1/4 cup finely chopped onion works fine.
Mix all ingredients well. Shape in a loaf in a baking pan. Bake at 350° (moderate oven) for about 50 minutes, until well done. Makes 8 servings.
Combine zucchini or yellow squash, onion, water and 1 1/3 chicken bouillon in container (either microwave or stove). Cook until it looks soft and well cooked. Put contents into a blender and puree until it is thick and creamy. Serve hot or cold.
In a large skillet, heat oil. Saute chicken livers with 1/2 teaspoon of salt until done (no pink should remain). Dice the cooked chicken livers and set aside. In the same skillet, saute onions, bell peppers and mushrooms in the margarine until soft. Add diced chicken livers and sausage. Add remaining ingredients to skillet and cook until warmed through. Makes about 8 cups.
Wash and rinse mushrooms, remove stems. Select several stems and chop them finely. In a mixing bowl, add chopped stems, egg, garlic, parsley and bread crumbs to the ground beef, mixing well. Stuff ground beef into mushroom caps. Sprinkle olive oil on cookie sheet and stuffed mushrooms. Sprinkle oregano and bake at 350° until done (approximately 30 to 45 minutes).
Cut each crescent roll into thirds. Wrap each around a little smokies from large end to point. Bake on cookie sheet according to directions on Crescent Roll tube.
Combine all ingredients except sesame seed; mix until blended well. Form into bite-size balls. Chill about 1 hour. Roll in toasted sesame seeds.
Combine apples and sugar; let stand. Beat eggs slightly; beat in oil and vanilla. Mix and sift flour, baking soda, cinnamon and salt. Stir in alternately with apple-sugar mixture. Stir in walnuts. Pour into greased and floured oblong pan (13 x 9 x 2-inch). Bake at 350° for about 1 hour or until cake tests done. Let stand in pan until quite cold; turn out on rack to complete cooling.
Cream together Crisco and sugar. Add lemon rind and eggs; mix. Add sifted dry ingredients and milk alternately. Bake at 350° in a greased and floured loaf pan for about 50 minutes. After baking and cooling slightly, spread with glaze.
Combine all ingredients. Freeze for 2 days. Scoop into glass and pour "Squirt" to fill glass. Makes 3 1/2 quarts. Tastes great on a hot summer day.
Mix and press in 13 x 9-inch or bigger pan. Batter will be thick; you may want to thin it by adding a little more milk.
Cook macaroni; drain. Saute onion, meat (salt and pepper to taste) until browned; add tomato paste and water; simmer until thick; add seasonings. Put half of the macaroni in greased pan; pour meat mixture over; cover with rest of macaroni. Sprinkle with half of the grated cheese. Make custard of eggs and milk and pour over top, sprinkling with remaining grated cheese. Bake at 325 to 350° for 30 minutes. Can be served hot or cold.
Put all ingredients into large kettle and heat slowly. Do not boil. Stir occasionally. Serve warm. Makes 1 gallon.
Start by filling a large saucepan with water and spike it with a few splashes of white wine or dry vermouth. Scatter in several onion slices and/or carrot slices, celery leaves and parsley sprigs over the top. Season with a dash of salt and a grinding of pepper, then add the chicken breasts. Bring the pan to a full boil, and then turn it off, letting the heat of the liquid finish the cooking process. This method seems to keep the breasts especially moist and tender.
Combine ground cranberries and chopped apples. Add sugar. Dissolve gelatin in hot water. Add crushed pineapple. Chill until partially set, then add to cranberry mixture. Add seedless grapes. Chill and serve.
Mix the salt and flour together. Make a well and pour in the milk and oil. Mix into a ball with as little handling as possible; roll out thin between 2 sheets of waxed paper. This will make a double crust pie. Very flaky.
Mix sugar and cornstarch. Slowly stir in cherry juice. Heat to boiling on medium, stirring constantly, and boil gently for 3 minutes, stirring constantly. Add butter, lemon juice and drained cherries. Mix thoroughly. Pour into baked pie shell.
Place steaks in baking dish. Add water to steak. Mix sour cream and onion soup mix. Spread on top of steak. Spread mushrooms on top. Cover and bake about 3 hours at 350°. (May use roast, pork chops or chicken in place of steak.)
Combine first 3 ingredients. Reserve 1/4 cup. Press remainder in a 13 x 9-inch pan. Refrigerate about 15 minutes. Spread vanilla ice cream over crust. Place spoonfuls of sherbet over ice cream and swirl into ice cream. Top with Cool Whip and sprinkle with reserved crumbs.
Pour hot water over sugar and citric acid. Add juice from lemons and orange and pineapple juice. Add 6 quarts cold water, then add 7 more quarts of water. Mix good. Makes 4 gallons.
Coat beef with flour	and brown in oil in large Dutch oven. Add onion	and garlic and cook until vegetables are softened. Pour off any fat. Add water, wine, celery, parsley and all spices. Cover and simmer 1 hour. Add potatoes and carrots and simmer 45 minutes longer. Add a little water, if needed.
In a bowl, combine well the celery with apple and lemon juice; add walnuts and mayonnaise and stir until well combined. Spoon salad into a bowl lined with the lettuce leaves. Serves 4 to 6.
Coat a medium saucepan with cooking spray. Place over medium heat until hot. Add onion and saute 2 minutes or until tender. Add chicken broth and soy sauce, cooking wine, sesame oil and hot sauce; bring to a boil. Stir in rice, cover, reduce heat and simmer 25 minutes or until rice is tender and liquid is absorbed. Remove from heat. Stir in green onion and pine nuts. Yield: 6 servings.
Cream butter, sugar, vanilla and lemon extract until fluffy. Add eggs, one at a time, beating after each. Sift together flour, salt, tartar and soda. Add jam and sour cream (mixed) alternately with dry ingredients, beating until well combined. Stir in nuts. Bake at 350° in two greased loaf pans for 50 to 55 minutes.
Preheat oven to 350°. Place salad shells on ungreased baking sheet and bake in oven for 3 to 4 minutes or until light golden brown. Let shells cool for 5 minutes. Reset oven to 400°. Spread cooked shells with pizza sauce. Top with Mozzarella cheese and top with desired toppings. Place pizza back in oven for 10 to 12 minutes or until cheese is melted.
Take 8 cups of carrots which have been sliced, cooked, drained and cooled. Add pepper and onion. Mix together remaining ingredients and add to carrots. Refrigerate and marinate 1 to 2 days. Keeps well. Serves a large crowd. Recipe can be cut in half.
Pour boiling water over dates and soda. Let stand while the remaining ingredients are mixed. Add all to the mixture and bake 35 minutes in a 350° oven in 9 x 12-inch pan.
Mix rum and sugar in small saucepan. Stir over low heat until sugar dissolves. Melt chocolate with 2 tablespoons whipping cream. Whip remaining cream. Beat egg whites until fluffy. Mix in chocolate. Then fold all into whipped cream. Spoon into 8 serving dishes or for a party, spoon into 10 to 12 five ounce Dixie cups. Garnish with chocolate slivers.
Toast oats. In a medium bowl stir together the flour, baking powder, salt and cinnamon; then stir in the sugar and toasted oats. In a small bowl, beat the egg until yolk and white are blended. Add milk and molasses, beat to blend. Add these and the oil to the flour mixture and stir until dry ingredients are moistened. Spray with low-fat cooking spray. Fill muffin tins 1/3 full. Bake in preheated oven at 400° until done, about 15 to 18 minutes. Serves 12.
Beat the egg whites and salt until foamy. Gradually beat in sugar until smooth and glossy. Boil the Karo a couple of minutes; pour into egg whites in slow, steady stream while beating. Add vanilla. This makes a beautiful frosting that is lightly sweetened with a marshmallow texture. Work fast with frosting as it sets quickly. Is best when used the same day it's made.
Wash the potatoes, then cut into halves and quarters for the larger ones. Smear the olive oil into a large skillet, covering the entire bottom. Using a spoon, smear the garlic into the bottom of the skillet with the oil. Arrange as many of the potatoes as possible in the garlic oil, cut side down, as possible. Season with the salt and pepper. In a small saucepan, bring the 3 cups of water to a boil with the bouillon cubes and cayenne pepper. Pour the broth over the potatoes and boil, uncovered, on medium-high heat until broth is gone and the potatoes start to sizzle in the garlic and oil. Let them brown slightly, then put them in a serving bowl; sprinkle on the green onions and serve.
Whisk vinegar with mustard, salt and pepper. Slowly add oil, stirring vigorously.
Combine cookie crumbs and butter in bowl; mix well. Press into 9 x 14-inch pan. Then press softened ice cream into cookie mixture; spread with Cool Whip. Drizzle with the chocolate syrup and top with pecans or peanuts. Freeze until firm.
Brown hamburger/turkey in deep dish; drain. Add the onions and saute. Add the rest of the ingredients, simmer for an hour. Pour over cooked spaghetti.
Wash mushrooms and slice large caps. Place butter and mushrooms in heavy frying pan and cover; cook over medium heat for 15 minutes, add	B-V sauce. Cook another 15 minutes without cover, add sherry and cook 15 minutes over high heat. Remove and serve. Excellent over steak or prime rib.
Combine chopped tomatoes, broth and tomato sauce in a blender container. Cover and blend until smooth. Stir in basil. Transfer to a container with a tight fitting lid. Chill for 1 to 4 hours. Makes 4 side dish servings.
Grease a 10 x 10 x 2-inch pan. Mix first 6 ingredients in order as listed. Sprinkle with 1/2 cup brown sugar. Bake at 350° for 40 minutes.
Cut zucchini and yellow squash into 1 1/2-inch slices. Alternate slices on two or three skewers. Baste with Italian dressing. On remaining skewers, alternate tomatoes and mushrooms. Baste well.
Dissolve sugar in hot water; add cold water and juices. Stir in flavorings; mix well. Prepare one day ahead and store in refrigerator. Add sherbet just before serving. Yields 3 gallons. Excellent for wedding receptions.
Heat margarine and add milk to melt.	Add coconut and sugar. Pour on cookie sheet and refrigerate until stiff.	Cut into bars and dip in chocolate.
Soften cream cheese to room temperature. Combine cream cheese with cottage cheese. Add olives, onions and the sauces; mix well. Add 1/3 of snipped beef. Shape into a large ball. Wrap in foil and refrigerate.
Cream butter and sugar. Add eggs and beat. Add vanilla and milk. Sift baking powder, flour and cocoa and add to mixture. Fold in chopped nuts. Bake in three 8 or 9-inch pans.
Mix together and press in 9 1/2 x 11-inch pan. Bake about 15 minutes in a 425° oven. Spread 3 cups marshmallows on top of cake while still hot.
Beat cream cheese until fluffy. Add lemon juice, paprika and garlic salt, then add soup. Mix well, then add shrimp. Chill before service.
Saute onion, mushrooms and garlic over low heat in a large, covered skillet, for 20 minutes; don't let the onion or mushrooms brown. Add turkey and cook, stirring, until the turkey is crumbly. Stir in wine, lemon juice and chicken broth. Cook at a low simmer, covered, for 15 minutes; stir occasionally. Add noodles to mixture, mix well and recover. Cook for 8 to 10 minutes or until noodles are tender. Stir in sour cream, just before serving; cook, just until heated through, stirring constantly. Sprinkle with parsley. Good with green salad and French bread. This will satisfy 3 hearty appetites.
Brown ground beef in skillet. Add soups, Veg-All and water. Cook on medium, heating thoroughly. Will thicken the longer it's cooked.
Brown chicken in margarine. Set aside. Dissolve bouillon cubes in 5 cups hot water. Pour water in large casserole dish. Stir in brown or white rice. Place chicken on top. Cover tightly. Bake in 325° oven for 2 hours.
Boil butter, sugar and milk 5 minutes on low heat. Add Hershey bar, marshmallow cream and pecans. Drop by spoonfuls onto waxed paper.
Combine ingredients in order given. Mix well. Pour into greased and floured pan. Bake at 375° for 45 minutes or until a toothpick inserted comes out clean. Tastes great with peanut butter frosting.
Start cooking the broccoli in a large covered frying pan in a small amount of water. When it is half cooked, add the onion and the garlic. Cook for a few minutes and add the seafood (if using) and cook slowly, stirring often. Add the clams and their juice and the basil. Heat thoroughly. Drain the pasta and add it to the clam sauce. Add butter to taste; mix thoroughly and serve.
Mix and fry in palm size patties. Serve with Kraft macaroni and cheese, green peas and cole slaw.
Mix into dough. Roll over very thin. Cut into squares. Cook in favorite meat and broth. Add onion, celery, potatoes and carrots. Simmer about 1 hour.
Combine flour, sugar, baking powder and salt. Add eggs, milk, oil and apples. Stir until all ingredients are moistened. Pour 1/2-inch oil for frying into heavy saucepan. Heat to frying temperature. Drop batter by spoonfuls into hot oil. Cook until brown on both sides. Drain on paper towels and sprinkle with confectioners sugar. Serve warm. Makes about 3 dozen fritters.
Mix butter, Karo, dates and crumbs by hand until well blended. Pinch off pieces the size of a large olive and wrap each piece around a pecan half. Roll 30 in sugar, the rest in coconut. Makes 60 sugarplums.
Mix all ingredients in large bowl. Roll out 1/2 of the dough at a time into 3/8-inch thickness. Using a pizza cutter, cut to desired shapes. Bake on ungreased cookie sheet for 20 minutes at 375°. Turn off oven and leave in oven until cool. Keeps for weeks in airtight container. Yields about 1 pound. Dogs love it.
Cook the first four ingredients until thick. Set off the stove. Add the vanilla and butter. Pour into baked pie shell. Serve when completely cool.
Cook until thick all ingredients except coconut. Add coconut. Pour into baked pie crust. Top with egg white frosting. Put in oven and brown.
Add 2 cups noodles to 3 to 4 quarts boiling water. Cook approximately 8 to 10 minutes or until noodles are tender. Drain noodles in colander, then pour into glass baking dish. Add butter; stir until melted. Slice Cheddar cheese thinly and place over the noodles. Put in oven at 400° until cheese is slightly beginning to brown.
Put all in large mixing bowl. Beat 3 minutes. Oil bottom of pan. Sprinkle bottom with coconut. Bake at 350° or 400° for 40 minutes.
Cook linguine. Cut onion, tomato and cucumber into bite size pieces. Add to linguine. Sprinkle on Salad Supreme. Pour on Italian dressing. Mix well. Marinate overnight. Serve chilled.
Dissolve soda in milk. Bake in greased loaf pan for 1 hour at 350°. This is easy to make and very good as a treat.
Mix and put in unbaked pie crust. Bake at 350° for 40 minutes.
Combine all ingredients, except cheese, mixing well. Spread half of mixture in greased 1 1/2-quart casserole dish. Place slices of cheese over mixture; top with remaining batter. Bake at 400° for 30 minutes, or until golden brown. Makes 6 generous servings.
Mash cranberry sauce with fork. Mix in lemon juice. Spread a little of this mixture into individual molds, paper muffin cups or 1 larger mold. Mix remaining ingredients. Spread this on top of cranberry layer. Freeze. Unmold red side up on lettuce leaves. May be served with a dash of mayonnaise on top. Yields 8 to 10 servings.
Cook beans until done. Brown ground beef, onion, garlic and salt. Mix meat with the rest of ingredients. Cook until flavor is blended. Serve with Mexican cornbread.
Leave cukes whole and cover with boiling water. Let stand at room temperature. Next morning, drain and wipe dry. Cover with boiling water. Repeat for 3 more mornings, then cut cukes into 1/2-inch slices. Mix rest of ingredients and boil. Pour over cukes, let stand at room temperature for 2 days. Bring contents to a boil; pack, seal and process 10 minutes in a boiling water bath.
Cream butter and margarine together with electric mixer at medium speed until well blended. Beat in honey, 1 tablespoon at a time, then beat in milk in same manner until smooth and fluffy. Keep refrigerated and stir before using. Yields 1 1/2 cups.
Mix all ingredients, except nutmeg, together with a whisk. Pour into an unbaked pie shell. Sprinkle top with nutmeg. Bake at 400° for 10 minutes, then reduce heat and bake at 350° for 30 minutes or until knife comes out clean in middle.
Cream butter and sugar together. Add remaining ingredients in the order listed. Pour into pie shell. Bake at 350° for 45 minutes or until center is firm.
Mix and knead well. Roll into balls (about walnut size). Chill 30 minutes. Bake on cookie sheet at 375° for 8 to 10 minutes.
Mix all ingredients and roll into balls. Cover with melted almond bark and place on wax paper until hard. Makes 8 dozen.
Cut the eggplant into 1-inch chunks. Cut zucchini into quarters lengthwise, then into 1-inch lengths. Put the vegetables into a colander, sprinkle with salt and leave to drain for 30 minutes.
Gradually stir milk and egg into pudding mix in saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Pour into serving bowl. Serve cold or warm and sprinkle with cinnamon and nutmeg.
Brown onion in hot olive oil. Add tomatoes, tomato paste, water and seasonings. Cook slowly for 1 hour. Combine remaining ingredients, except spaghetti; mix thoroughly. Form into small balls; brown in olive oil. Add to sauce; cook over low heat for 15 minutes. Cook spaghetti in boiling, salted water until tender; drain. Serve sauce over hot spaghetti. Top with grated Parmesan cheese. Makes 6 servings.
Cook noodles according to package; let cool. Place all ingredients in an assembly line to construct spring rolls. Fill a pie plate with very warm but not hot water. Soak each wrapper just until soft. Place wrapper on work area and fill with lettuce, carrot, egg and a small amount of noodles, about 1/4 way up from the bottom of the wrapper. Place 1 to 2 coriander or basil leaves 1/4 of the way down from the top with 3 shrimp halves on top of leaves. Fold the sides in and tightly roll up like a burrito.
Combine all ingredients and mix thoroughly. Chill and serve over ice cream or cake. Yields 1 1/2 cups.
In a large skillet, heat oil and saut red pepper, onion and corn until soft. Stir in green chiles.
Melt margarine in a 9 x 13-inch dish or 2-quart casserole. Add remaining ingredients. Cover and bake 1 hour at 350°.
Sift together flour, baking powder, salt and sugar. Cut in shortening until like coarse cornmeal. Mix egg, water and vinegar together and pour into flour all at once. Combine to form dough. Divide into four portions and roll out. Makes four 9-inch crusts or two double-crusted pies.