HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the vegetables. Cut into strips or dice. Boil the vegetables in slightly salted water until barely tender, about 5 minutes (start with the vegetables which require the longest cooking time). Mix the flour with 1/2 cup of milk. Blend this thickening into the soup. Boil for 3 to 5 minutes. Add the rest of the milk and bring to a boil. Beat the egg yolk and cream together and stir into the soup. The soup must not boil after this.
*Use 1/2 cup margarine and 1/2 cup vegetable oil for brownies.
In large soup pot, add ham, cubed into 1/4 to 3/8-inch cubes, pepper, broth, celery, carrots, onion and beans (cubed potatoes if you are making potato soup), all cut into soup size chunks. Bring to a boil, then turn down to simmer while you thicken milk.
Boil the potatoes and carrots. Bone cooked chicken and return to broth. Add potatoes and carrots; season with salt and pepper to taste. Thicken with cornstarch. Cover top completely with biscuits. Bake at 325° for 20 minutes or until biscuits are golden brown.
Mix all ingredients, except bananas. Chill. Add bananas just before serving. Great over pound cake.
Mix Crisco, brown sugar, eggs and vanilla. Mix flour, salt and baking soda. Add flour mixture to 1st mixture alternately with milk. Batter will be real thick. Add nuts and chocolate chips.
Melt butter; blend in flour. Cook and stir over low heat until browned. Stir in soup. Bring to a boil and cook 3 to 5 minutes. Reduce heat and simmer 30 minutes, stirring occasionally. Makes about 1 1/3 cups.
Mix cream cheese, sour cream and taco seasoning together. Spread on flat large serving tray. Top with lettuce and cheese (optional, diced onions and tomatoes). Serve with nacho chips.
Combine pumpkin, butter and eggs. Mix well. Add milk and then the honey or molasses. Stir until well combined. Last add spices and pour into pie shell. Cook at 350° until the custard sets, about 65 minutes.
Mix all ingredients together with mixer. Store in airtight container in refrigerator. Use on biscuits, pancakes, waffles, etc.
Crush wafers. Add chopped nuts, fruit and Eagle Brand milk and mix. Pack lightly. Wrap in wax paper and place in the vanilla wafer box and place in refrigerator.
Combine 1/4 cup gravy with ground beef, bread crumbs, egg, onion, salt and pepper, mix thoroughly. Shape firmly into loaf. Place in shallow baking dish. Bake at 375 degrees for 45 minutes. Separate rolls, place crosswise over top and down sides of meat loaf, overlapping slightly. Bake 15 minutes more. Meanwhile, heat remaining gravy. Serve.
Cream shortening with sugar. Add beaten eggs and vanilla. Sift flour, baking powder and salt. Add to sugar mixture alternating with milk. Bake at 350° for 10 to 12 minutes.
In a large skillet, melt 1/4 stick butter, onion and celery. Cook until tender (do not brown). Add shrimp and parsley. Cook for 10 minutes over medium heat. Add rice and boiling water. Cook for 1 hour over low heat until rice is tender. Before serving, add 1/2 stick melted butter on top of rice.
Combine milk, mushroom soup and pepper. Pour over beans. Add 1/2 can onions. Pour into 1 1/2-quart casserole. Bake at 350° for 20 minutes. Garnish with remaining onions. Bake 5 minutes longer. Serve 6.
Pat potatoes dry between paper towels. Put eggs in blender and blend for a few seconds, then add butter, flour, salt and milk. Add potatoes and puree smooth. Pour onto a greased hot skillet or griddle and cook for about 2 minutes on each side.
Combine all ingredients. Place in 9 x 13-inch dish, chill 12 hours. Sprinkle with bread crumbs before baking. Bake 1 hour at 350°. Serves 12.
Mix together tomato paste, butter, oregano, sugar and garlic. Spread onto English muffin. Apply Mozzarella cheese to your liking. Cook in a 375° oven for about 15 minutes or until cheese is all melted.
Set oven temperature to 350°. Grease and flour a 13 x 9-inch pan or spray with Baker's Joy. Mix pudding and milk in saucepan. Bring to a boil. Remove from heat and immediately add the dry cake mix. Mix thoroughly and add nuts. Spread in cake pan. Sprinkle butterscotch morsels over top and bake for 30 minutes.
Preheat oven to 350°. In small bowl, combine flour, cocoa, baking soda and salt. Set aside. In large mixer bowl, beat butter, brown sugar, sugar and vanilla until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate morsels, oats and nuts.
Mix all together and pour into 9 x 13 inch baking dish. Bake at 350° about 45 minutes or until lightly browned.
In a large bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water. Stir until well blended. Stir in sugar, eggs and remaining butter. Add flour, vanilla and salt. Stir in nuts and chocolate pieces. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 minutes. Cool. Makes 3 dozen. Can be iced or powdered.
Saute beef and onion in Dutch oven until brown. Pour off excess fat. Stir in tomato juice, salt, pepper and Worcestershire sauce. Bring to a boil. Add noodles, a few at a time, so mixture continues to boil. Reduce heat, cover and simmer 10 minutes, stirring occasionally, until noodles are tender. Stir in sour cream thoroughly, but do not boil. Serves 4 to 6.
Stir all ingredients together. Divide dough into 2 loaf pans. Bake at 350° for 1 hour. (Bread rises as it bakes.)
Cook onion and green pepper in butter until tender. Cut half of pepperoni slices into fourths. Toss onion, green pepper, pepperoni and cheese with flour. Add milk, eggs and seasonings. Pour into prepared pastry shell. Gently place remaining pepperoni slices around edge of pie. Bake for 40 to 45 minutes at 350°, until set. Let stand 10 minutes before serving. Makes 6 servings.
Combine oil, sugar and eggs in large mixer bowl; beat well. Sift flour, salt, soda and baking powder. Add to egg mixture; beat well. Stir in 1 teaspoon vanilla. Fold in apples. Pour into greased and waxed paper-lined 10-inch tube pan. Bake at 350° for 1 hour. Cool in pan for several minutes. Invert onto serving plate. Combine confectioners sugar with enough water to make thin glaze. Stir in remaining 2 teaspoons vanilla. Drizzle over cooled cake. Sprinkle with walnuts. Yield: 16 servings.
Rinse and drain oysters in colander. Spray a 9 x 13-inch glass baking dish with Pam. Sprinkle 1 cup Italian bread crumbs on the bottom of the baking dish. Evenly place drained oysters on top of the bread crumbs. Sprinkle pressed garlic on top of the oysters. Layer Parmesan cheese and last cup of Italian bread crumbs evenly on oysters. Drizzle melted butter evenly over bread crumbs. Sprinkle olive oil with butter. Sprinkle Tony Chachere seasoning last. Bake at 350° for 30 minutes. Serves 10 to 12 people.
Cook sugar and syrup in a large saucepan and bring to a good boil. Remove from heat; add vanilla and peanut butter. Pour over cereal and mix well. Drop by heaping tablespoon onto waxed paper. Butter hands; you may need to handle cookies to form balls. Quick and easy. A kid pleaser from 2 to 82.
Brown ground beef with onion, cut up fine (not chopped) and salt. Open and combine peas and corn.
Place roast in 9 x 12-inch baking pan. Pour over the soup and water. Cover with foil and bake at 325° for 2 to 3 hours or until tender.
Combine eggs and milk in bowl and beat well. Mix crumbled sausage with eggs and add rest of ingredients, adding bread last. Mix well. Pour into greased 12 x 9-inch baking pan and cover with aluminum foil and refrigerate overnight. Bake, uncovered, at 350° for 35 minutes or until set. If using glass pan, cut down to 325°.
In a 1-quart casserole, combine fruit, lemon peel, cinnamon and nutmeg. In a saucepan, melt oleo. Stir in cracker crumbs. Sprinkle over peaches. Bake at 375° for 30 minutes or until browned.
Combine all ingredients, except crackers and margarine. Pour into a 9 x 12-inch greased baking dish.
Whip cream cheese and whipping cream. Beat it up real good and pour it over the salad. Stir real good. Put marshmallows on top.
Cream butter, sugar and Crisco. Add eggs, one at a time. Stir baking powder and salt into flour. Add flour mixture alternately with buttermilk. Add vanilla and lemon flavorings. Pour into greased and floured tube pan. Place in cold oven. Turn oven to 300° and bake for 1 1/2 hours.
Chop apples, oranges and cranberries in blender or mini chopper. Mix all together and chill.
Rinse and drain crabmeat. Preheat oven to 400°. Toss crabmeat with lemon juice in medium bowl. Add rest of ingredients, except cheese and mushrooms, and mix well. Fill mushroom caps with mixture. Sprinkle with cheese. Rinse baking sheet lightly with water; shake off excess. Arrange mushrooms on sheet. Cover with foil and bake 12 to 15 minutes. Remove foil and continue baking until tips are golden, about 5 minutes. Serve immediately.
Cook potatoes in boiling water 20 to 25 minutes. Make sure they are tender. Let cool to touch. Peel and quarter. Arrange in lightly greased 13 x 9 x 2-inch baking dish. Sprinkle with salt.
Layer all ingredients. Mix sour cream, mayonnaise and dressing together; put on top of salad, seal to edges. Sprinkle additional cheese on top for garnish. Refrigerate overnight. Mix together before serving.
Heat oven to 350°. Toss cheese with flour and seasonings. Combine bacon, eggs, tomato sauce, milk and onion, mixing until well blended. Add cheese mixture; mix well. Pour into pastry shell. Bake at 350° for 40 to 45 minutes. Makes 6 servings.
Combine all ingredients in saucepan and boil until thickened. Spread on cooled cake.
Cut chicken in small pieces. Combine with rice and shrimp in a large bowl that has been rubbed with garlic clove. Add cucumber and onion. Combine mayonnaise, French dressing and chili sauce. Combine with other ingredients. Chill in garlic rubbed bowl. Add lettuce leaves around top and decorate with tomato wedges just before serving.
Cook pasta; rinse in cold water and drain. Dice and add remaining ingredients. Toss with dressing and chill well.
Break cabbage down and rinse. Place in a large pot with about 2 cups water. Cover and place on very low flame. Steam about 1 hour. Drain and add all other ingredients. Simmer, stirring occasionally, about 30 to 45 minutes.
Bring butter, sugar and dates to a boil over medium-low heat. Remove from heat and add coconut and Rice Krispies. Mix well. Form into balls and roll in powdered sugar.
Blend cheese with peanut butter and honey. Form into a log. Cover and refrigerate until stiff, about 1 hour. Roll in crushed nuts. Spread on crackers or use in sandwiches. Makes 1 log.
Beat egg white (at room temperature) until stiff peaks form; fold in butter. Add pecans, tossing gently to coat well. Combine sugar, salt, cinnamon, nutmeg and allspice in a small bowl. Sprinkle 2 tablespoons sugar mixture on an ungreased baking sheet. Dredge pecans, 1/4 cup at a time, in remaining sugar mixture. Spread pecans on baking sheet and sprinkle with any remaining sugar mixture. Bake at 300° for 20 minutes, stirring after 10 minutes. Separate pecans with a fork. Let cool. Store in an airtight container. Yield: 2 cups.
Beat eggs lightly. Add salt and pepper to taste. Heat in heavy saute pan and pour in eggs. Saute as you would an omelet. Mix together the cheese, ham and rice. When the omelette is set but still moist, spread the rice mixture down the middle. Fold omelette over with a spatula. Continue cooking over low heat until omelette and rice are heated through. Serves 4.
Drain pineapple. Mix 1/2 cup juice with jello. Mix all ingredients and refrigerate.
Mix sugar, eggs and oil. Sift dry ingredients and add a little at a time to sugar mixture, alternating with nuts and apples. Pour into greased stem or Bundt pan. Sprinkle the butterscotch chips over the top and bake at 325° for 1 hour.
Stir together the butter, wine and mustard. Coat both sides of chicken. Mix bread crumbs and Parmesan; dredge chicken pieces in it. Place in baking pan, sprayed with vegetable coating. Bake at 450° for 10 to 20 minutes until meat tests done and crumb crust is golden brown.
Mix flour, margarine and nuts and press into 9 x 13-inch pan. Bake 15 minutes at 375° until cool. Blend cream cheese, powdered sugar and Cool Whip and spread on crust. Add chocolate pudding and milk. Mix and spread over crust, then cover with Cool Whip. Refrigerate.
Sift flour, salt, soda and cinnamon. Mix other ingredients. Bake in sheet cake pan at 350° until done. Test with toothpick.
Combine flour, 1 cup pecans, butter and press into 9 x 13 inch greased glass baking dish. Bake at 350° for 20 minutes. Let cool. Beat cream cheese and sugar in one medium bowl. Fold in 1/2 of large carton of Cool Whip. In another large mixing bowl, beat milk, and both puddings until thick. Place cream cheese mixture on cool crust, then pudding mixture on top of cream cheese and top with remaining Cool Whip. Refrigerate overnight.
Preheat oven to 450°. Lightly oil a 12-inch pizza pan. Sprinkle with cornmeal. Heat 1 tablespoon oil in saucepan over medium heat. Add onion and garlic; cook 2 minutes. Add tomatoes, parsley, red pepper and salt. Cook 10 minutes. Press dough in pan. Cover with sauce. Top with shrimp and clams; sprinkle with cheese. Bake until crust is golden brown, about 20 minutes.
Heat olive oil; add garlic, snow peas and sweet pepper and cook for 1 minute. Add the cream and bring to a boil. In a separate saucepan, cook the pasta. Add pasta to cream sauce and gently combine with salmon, cheese and parsley. Serve warm.
Wash beans well, then drain. In a 6 quart pot, put beans and cover 3 inches with water. Allow beans to soak for several hours, if possible. Chop all vegetables to a fine consistency. After soaking, heat beans on high until boiling. Take out 1/2 of beans and reserve. Add onions, bell pepper, celery, garlic and parsley. Stir well. Bring to a hard boil, reduce heat to maintain boil. Be sure to stir often and add water to maintain level as needed. Add salt, black pepper, chili powder, reserved beans and pickled pork or chunk ham and simmer boil for 2 hours. Serve over rice. For spicier fare, add Louisiana pepper sauce to taste.
Blend all ingredients (except ice cubes) in a blender. With blender running on high, drop 4 ice cubes, one at a time, through the hole in the lid of the blender. Blend until ice is an integral part of the drink. Serve immediately. Makes 1 serving.
Beat egg whites stiff with sugar. Add cream of tartar to hold firm. Add vanilla and pecans. Add broken soda crackers. Mix well and bake in 9 x 13-inch pan 30 minutes at 350°. Set aside to cool at room temperature. Add Cool Whip on top of crust, then top with cherry pie filling and chill 2 or 3 hours.
Cream oleo and sugar. Add eggs, applesauce and mashed bananas. Beat well. Add other ingredients. Mix well. Pour into well-greased pan. Bake, starting in cold oven, at 325° for 1 hour.
Mix together and pour into muffin tins. Bake at 400° until golden brown. Makes 12 muffins or 6 large, using the large, Texas-style muffin pan.
Combine all ingredients except nuts. Using electric mixer, beat until smooth and fluffy. Blend nuts in and spread frosting on cooled cake.
Preheat oven to 350°. In greased baking dish, put 1 layer of chopped cabbage, 1 layer of uncooked sausage, pinched into small pieces and 1 layer of potatoes. Continue to layer over again. Bake covered for 50 minutes. Top with Cheddar cheese and cook 5 minutes longer or until cheese melts.
Thaw potatoes slightly. In a large bowl, mix hash browns, Cheddar cheese, cream of celery soup, chopped onion and sour cream. Spread in a 13 x 9-inch pan. Sprinkle top with cornflake crumbs and drizzle with melted butter. Bake at 350° for 45 minutes to 1 hour.
Mix liquid ingredients. Set aside. Mix dry ingredients and add to liquid. Mix well. Bake 350° for one hour.
Cook bacon until very crisp; crumble and reserve. Saute onion in 1 tablespoon bacon grease until golden; then add all the other ingredients except cheese. Mix and pour mixture into a buttered 1 1/2-quart casserole dish. Sprinkle the top with Parmesan cheese and bake at 350° for 20 to 30 minutes or until hot and cheese is melted. Serves 6 to 8.
Scrub potatoes and trim ends. Cut into 3/8-inch slices. Evenly arrange on a microwave-safe 12-inch plate, putting small slices in center. Microwave (High) for 7 to 10 minutes, giving the dish 1/2 turn after four minutes. Sprinkle potato slices with bacon bits, olives and cheese. Microwave (Medium) for 1 to 1 1/2 minutes (uncovered) or until cheese just begins to melt.
Combine cheese, crab or shrimp, green pepper, stuffed green olives, tomato soup, Worcestershire sauce, chili sauce and garlic salt. Butter buns. Spread mixture inside bun. Wrap individually in foil and bake at 350° for 20 minutes. Serves 6.
Form ground beef into patties. Cook and drain patties. Heat soup, milk and pepper together. Place patties back into gravy mixture; cook on low heat. Turn over patties and heat. Serve with white rice.
Cook carrots in water until done. Place carrots, onion and pepper in a casserole in layers. Mix and cook the remaining ingredients to a boil, stirring well. Pour over carrots. Refrigerate. Keeps up to 4 weeks in refrigerator.
Mix all ingredients except chicken breasts in a saucepan. Bring to a boil and cook 5 minuets. Arrange chicken breasts in a shallow baking pan. Pour date sauce over chicken. Bake in a preheated 350° oven for 1 hour and 15 minutes, basting with sauce occasionally. Makes 8 servings.
For spicy barbecue sauce, omit Worcestershire, mustard and ginger. Add:
In medium bowl, combine beans, milk, soup, black pepper and 1/2 can onion rings. Bake, uncovered, at 350° for 25 minutes. Top with remaining onion rings and bake, uncovered, 5 minutes or until onions are brown.
Mix sugar, shortening, eggs and milk until well blended. Stir in flour, baking powder, salt and spices. Fold in blueberries. Spread batter into a greased 9-inch square pan.
Cook first 9 ingredients in cooking oil until brown, then add water and roux. Simmer gently until done (30 minutes). Then add green onion tops and parsley. Cook 3 minutes.
Stir first 6 ingredients together. Add flour; beat well. Spoon into greased muffin pans. Bake at 350° until browned top and bottom. If you don't bake all at once, store in airtight container in refrigerator. Will keep a week.
Dissolve jello in boiling water. Add pineapple and pie filling. I use a 8x11 glass dish to make a thicker salad. Put in refrigerator and let set till firm.
The spinach should have all excess water squeezed out. Mix all ingredients and chill for 8 hours. Serve with Wheat Thins or raw vegetables.
Mix cocoa, milk, butter and sugar in a saucepan and bring to a rolling boil for 1 minute. Turn off burner. Add vanilla, peanut butter and oatmeal. Drop out on wax paper and cool, then eat them all up.
Combine lemon and stir into milk; add eggs. Pour into graham cracker crust and place in refrigerator.
In a large bowl, combine dressing, broth, butter and egg; mix well. Press into the bottom and up the sides of an ungreased 10-inch pie plate. Set aside. In a large skillet, saute onion in oil until tender. Stir in turkey, gravy, peas (if desired), parsley, pimentos, Worcestershire sauce and thyme. Heat thoroughly. Pour over crust. Bake at 375° for 20 minutes, or until golden. Yields 6 servings.
Mix well. Cream butter and sugar. Add flour. Roll into small balls. Punch hole or indention in center of ball. Fill with any flavor jelly. Bake at 300° about 15 minutes. Makes about 35 small cookies. (I always double the recipe because they go fast.)
Mix green beans and corn, put in a greased dish. Mix soup, cheese, sour cream; pour over bean and corn. Bake for 30 minutes at 350°. Blend crackers, margarine, almonds; pour over beans and corn. Bake 15 minutes longer.
Suggested Fruit: Peaches, apples, strawberries, melon and kiwi.
Mix all together and beat with egg beater. Marinate meat overnight, turning occasionally, in refrigerator. Especially good for London Broil.
One peck of apples or peaches will make about 2 gallon freezer bags of fruit.
Cream together cheese and sugar. Add remaining ingredients, blending well. Place in muffin tins which have been lined with paper or tin; freeze. Remove from freezer a few minutes before serving.
In pot place chicken, water, bouillon cubes, onion and celery. Bring to boil; simmer until chicken is cooked. Remove chicken, onion and celery. Beat together eggs and cheese. Cook spinach as directed on package. Cook pastina as directed. Make small meatballs. Place in oven at 500° for 10 minutes.
In large saucepan, cook the onion and green pepper in 1/2 cup water until tender. Add beans, paste and tomatoes. Stir in chili powder, salt, pepper and rest of water. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes. Serves 7 (1 cup) servings (low-fat).
Mix or beat eggs well. Add sugar; mix well. Add milk, vanilla and coconut. Pour in unbaked pie crust and bake on 400° until it shakes like jello in the middle or a knife comes out clean.
Partially freeze steak; slice diagonally across grain into thin strips. Combine meat, 1 tablespoon soy sauce, 1 tablespoon sherry, garlic powder and 1 tablespoon cornstarch. Set aside. Combine water, bouillon cubes and ginger root in a small saucepan; bring to a boil. Reduce heat and simmer 10 minutes. Let cool. Add hoisin sauce, soy sauce, sherry, cornstarch and red pepper flakes; set aside.
Press rolls into 10-inch ungreased pie pan. Spread with mustard. Bake in a 375° oven for 8 minutes. In a skillet, saute zucchini, onion and mushrooms in margarine. Add remaining ingredients, stirring well. Pour into pie crust. Bake in a 375° oven for 20 to 25 minutes until mixture is firm. Let stand 10 minutes before cutting. Serves 6.
Drain spinach well; squeeze to remove excess moisture. Combine spinach with remaining ingredients. Shape into 3/4-inch balls; place on lightly greased cookie sheets. (These can be made ahead and frozen, then baked.) They taste like sausage. Bake at 325° for 15 to 20 minutes.
Cream butter and brown sugar thoroughly. Add eggs, one at a time, beating after each addition. Alternately add liquids with sifted dry ingredients beginning and ending with flour mixture.
Mix the jello with the boiling water. Add the milk, fruit cocktail (including juice), pineapple (including juice) and cream cheese (crumbled). Stir. Refrigerate several hours until firm.
In large stew pan, boil stew meat and garlic together until it starts to become tender. Leaving the broth in the pan; add all the vegetables, tomato sauce and tomato paste. Cover and continue simmering over low heat until meat is tender and vegetables are done. Stir often.
Mix together. Add salt, pepper and mayonnaise to taste. Makes a quick dish for salad suppers. Recipe may be doubled.
Mix flour, Crisco and enough milk to make stiff dough. Roll dough to 1/8 inch thickness rectangular shape. Cream together brown sugar and margarine. Spread on sugar mixture. Roll beginning with larger side. Stretch slightly, cut pieces 1/2 inch thick. Place on heavy cookie sheet that has been Pammed or greased. Bake at 450° until brown.
Peel and boil carrots until tender. Melt margarine in Teflon skillet until hot. Add carrots, salt and pepper. Turn heat to medium and cook until lightly browned. Add sugar and cook about 10 minutes longer, turning occasionally. Add sprinkled cinnamon, if desired.
Place fresh sliced apples into unbaked pie shell. Use pastry blender or fork and mix the margarine, sugar, flour and cinnamon. Crumble this over apples. Bake 1 hour at 350°.
Dissolve yeast in warm water. Pour hot water over sugar and shortening. Cool to lukewarm. Add 1/2 c. flour. Mix thoroughly. Stir in softened yeast, egg, salt and half of remaining flour. Beat thoroughly. Add enough flour to form a soft dough. Turn out on lightly flour board. Let rest 5 to 10 minutes. Knead until smooth and elastic. Place in greased bowl, turn to grease top. Cover. Let rise until doubled. Punch down. Cover and refrigerate. When ready to bake, cut or shape into rolls. Let rise in ungreased pan until doubled in size. Bake at 425 degrees for 10 to 12 minutes. Dough may be stored in refrigerator at least 4 days.
Combine croutons and cheese; put on bottom of a casserole. Mix other ingredients until well blended. Pour over croutons. Crumble cooked bacon on top. Bake 55 to 60 minutes at 325°. Serves 6.