HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute beef and onions in butter until brown. Add flour and seasonings. Cook five minutes. Add soup and simmer uncovered 10 minutes. Stir in sour cream. Heat, but do not boil. Serve over warm noodles.
Scald milk in saucepan. Combine flour, sugar and salt and add slowly to milk, stirring constantly. Continue stirring and cook over low heat until thickened. Beat egg yolks, then add a little of the hot mixture and cook another 2 minutes. Add butter and vanilla. Cool. Add bananas before mixture is cold.
Use 1/2 of tomato mixture. Mix well with meat. Put in microwave bowl with glass in the middle. Use other half of tomato mixture on top.
Chill the dough before cutting. Brown sugar may be put on if you wish. Bake in a 400° oven. You will need a large container to make this in. The dough needs to be stiffer than biscuit dough. Dough doesn't have to be chilled if you prefer not to.
Melt margarine in a 2 qt. casserole dish. Add remaining ingredients and bake at 350° for 35 minutes. Easy & tasty.
Microwave butter in a 2-quart dish for 1 minute on High. Saute onion, bell pepper, celery and garlic on High for 5 minutes. Stir once or twice. Add onion tops, parsley and lemon juice. Saute on High for 3 minutes. Add salt, pepper, Tabasco, Worcestershire sauce, water, bread crumbs and crabmeat.
Cook pasta according to package directions. Add all ingredients except tomato. Marinate overnight. Add tomato before serving.
Mix peach syrup, sugar, vinegar and spices in a saucepan. Bring to a boil. Add peaches and cool. Refrigerate 24 hours and serve cold. Serves 6 to 8.
Bring cider, sugar and cinnamon to a boil. Mix cornstarch with water to form paste. Mix with the cider mixture to thicken. Cook until clear or the consistency you wish.
Cream shortening and sugars. Add eggs and vanilla; beat well. Add sifted dry ingredients and blend. Add oatmeal, nuts and raisins. Roll into balls. Place on ungreased cookie sheet. Bake at 350° for 10 minutes.
Combine buttermilk or yogurt and orange juice in blender and mix well. Pour into chilled glass and garnish with orange slice. Makes 1 1/4 cups.
Sprinkle chicken pieces with seasoned salt; let stand 1/2 hour at room temperature. Grease 3-quart casserole and spread rice over bottom. Layer with mushrooms and chicken. Pour soups over mushrooms, rice and chicken. Sprinkle dry onion soup mix and savory over mixture. Pour broth around sides. Cover tightly and put in 350° oven. Bake 1 1/4 hours. Garnish with parsley.
Combine first 3 ingredients and pour into ice cream canister. Fill to fill line with milk. Freeze and enjoy!
Using only 1/2 of the tomato sauce, mix all the ingredients. Place in large or 2 smaller loaf pans. Microwave for 12 to 14 minutes on High. Or, can bake at 350° for 3/4 to 1 hour.
Peel and core tomatoes. Add other ingredients. (Use as much pepper to make it as hot as you want it.) Cook until onion is done. Drain juice and put into pint jars.
Pour all ingredients into pie shell and top with grated Mozzarella cheese. Bake at 350° for 30 minutes. Cheese should be completely melted and crust brown.
Grill your wings slowly to get them good and done. This is for about 12 wings, so just double as needed. In a large bowl, mix the hot sauce, butter, red pepper and garlic salt. After wings are cooked, put in this sauce and stir around good to get sauce on all of them.
Mix with fork. Pour in unbaked pie crust. Bake at 350° for 45 minutes.
Cook cabbage in salt water until tender. Drain. In large skillet mix soup, onion and cheese until cheese is melted. Remove from heat. Stir in cabbage. Pour into an ungreased 2-quart baking dish. Lightly brown crumbs in butter. Sprinkle on top. Bake uncovered at 350° for 20 to 30 minutes.
Put flour, sugar and lard in bowl and mix to a crumb. Save out 1/4 cup crumbs. Add 1 cup buttermilk to beaten eggs. Beat into crumb mixture until smooth.
Mix all ingredients except peaches. Spread in an ungreased square pan. Drain peaches, reserving 1 cup syrup. Arrange peaches on mixture in pan; pour reserved syrup over peaches. Bake until golden, about 40 minutes. Serve with whipped cream or ice cream. Makes 9 servings.
Combine cream cheese, Cheddar cheese, onion, green pepper, pimento, Worcestershire sauce and lemon juice in bowl; mix well. Shape into ball. Roll in pecans. Chill for several hours. Place on serving plate. Serve with crackers. Makes 15 servings.
In a large, doubled grocery bag, mix dry ingredients. Place damp, not dripping wet, catfish in the bag. (You can put 2 whole catfish or 4 to 5 fillets in the bag at one time.) Close bag and shake it until fish is thoroughly coated. Remove fish and lay it on wax paper to allow it to air dry.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Blend in flour, lemon juice and vanilla. Stir in buttermilk and pecans. Pour into pie shell. Bake at 325° for 55 minutes or until set. Cool on a wire rack. Stor in the refrigerator. Yields 8 servings.
Heat oil in 8 to 10-quart kettle. Lightly saute onions and garlic. Add meat, breaking up and stirring with wooden spoon until color changes. Add remaining ingredients. Stir. Cover and simmer 2 hours. Makes about 10 servings.
In a saucepan with water, onion, garlic, oil and salt you cook the chicken and the chorizo. When it is all cooked, you add the potatoes and the chopped carrots. You take the chicken and the chorizo out and cut it in small pieces and then you add it again.
Whisk together all ingredients. Fill greased Pyrex cups or muffin tins 3/4 full. Bake at 450° about 20 minutes. Turn oven down to 350° and bake another 40 minutes, until golden brown. Do not open oven door during baking or they will fall. Coat immediately with butter. Makes about 9 popovers.
In a heavy pot or Dutch oven, heat oil; add onions, peppers, celery and garlic. Cook until vegetables are tender, about 5 minutes. Add ham and sausage. Cook over medium heat about 8 minutes or until brown. Stir occasionally. Add rice. Cook and stir 5 minutes or until rice is lightly brown. Add tomatoes, beef broth and Cajun seasoning. Mix well. Bring to boil; reduce heat and simmer covered until rice is tender. Stir in shrimp and parsley. Cook until the shrimp turn pink, about 5 minutes.
Brown hamburger; drain grease. Simmer hamburger and spaghetti sauce for 15 minutes. Add onion if desired. Mix all 3 cheeses together. Cook noodles according to box. Layer in 9 x 13-inch baking dish, hamburger, 3 noodles and cheese. Layer this 3 times. Cover with aluminum foil and bake at 400° for 1 hour or until cheese has melted.
Mix all ingredients except 1/2 cup cheese and croutons. Spoon into greased 1 1/2-quart casserole dish. Sprinkle with remaining cheese and croutons. Bake 30 minutes at 350°. Makes 8 servings.
Combine meat and seasonings. Shape into	6 oval patties; broil both sides to desired doneness. Heat together tomatoes, tomato sauce, mushrooms and oregano;	simmer	15 minutes. For each sandwich, top bread half with patty; spread with sauce. Top with cheese, onion and additional sauce; broil until cheese melts. Yield: 6 sandwiches.
Add 1 to 3 cans of water for desired consistency. Simmer for 20 minutes.
Boil chicken or turkey breast. Cut in small pieces. Cut tortillas in small strips or spread Fritos in greased 9 x 13-inch pan, starting with tortillas. Layer with chicken, soup mixture, onion, salsa and finish layering with cheese on top. Bake at 350° for 1 1/2 hours.
In heavy saucepan over low heat, melt butter. Add cocoa and stir until smooth. Blend in sweetened condensed milk (stir constantly until mixture is thick, smooth and glossy, about 4 minutes). Remove from heat, stir in vanilla. Chill 3 to 4 hours or until firm. Shape into 1/4-inch balls. Roll in powdered sugar. Chill until firm (1 to 2 hours). Store, covered, in refrigerator. Makes about 2 1/2 dozen cookies.
Beat until real stiff the cake mix (box), 1 egg and margarine. Press in greased 13 x 9 x 2-inch pan. Mix cream cheese, 2 eggs and powdered sugar (confectioners). Pour on top of first mixture. Bake 50 minutes at 325°.
Using greased and floured 10-inch tube pan, bake at package temperature 45 to 55 minutes. Cool; remove from pan. Slice in 3 layers. Mix cream cheese with sugar and vanilla; add Cool Whip and sour cream. Beat until smooth; spread on first layer. Spoon jam on top; add second layer and third layer, repeating as for first. Sprinkle with toasted coconut.
Boil oleo, cocoa and water. Add flour and sugar. Mix in soda, sour milk, eggs, vanilla and salt to first ingredients. Bake in jelly roll pan at 350° until done.
Preheat oven to 250°. Set rack in center of oven. Line cookie sheets with foil. Cook all ingredients (except nuts) over low heat until sugar dissolves and butter melts. Increase to medium heat; add nuts and toss until coated.
Mix sugar, cinnamon and salt. Put layer of crumbs in greased baking dish. Cover with layer of apples. Sprinkle with sugar mixture. Continue until all ingredients are used. Have layer of crumbs on top. Pour melted fat over top. Cover. Bake at 375° for 40 minutes. Remove cover for last 10 minutes to brown top. Makes 4 servings.
Stir together until dry ingredients are moistened. Do not beat. Fill greased muffin tins 2/3 full. Bake at 400° for 20 to 25 minutes. Serve hot.
Lightly grease a 9 x 13-inch pan. Place butter in 4-quart microwavable bowl. Cook at High for 30 seconds in microwave oven. Add sugar and milk; mix well. Cook at High for 8 minutes, stirring well after each 2 minutes of cooking. Remove from oven. Add chocolate pieces; stir until melted. Fold in remaining ingredients. Spread into prepared pan. Chill several hours or until firm. Cut into squares; store tightly covered in refrigerator.
Beat eggs until light. Add butter and sugar. Mix flour with baking powder and salt. Mix together with milk. Drop by teaspoon in deep fat (Crisco). Sprinkle with sugar, cinnamon or icing, whatever you prefer.
Blend all together in blender. Store in refrigerator. Yields 1 quart.
Put first 4 ingredients into a pan and bring to a boil. Add vanilla. Cook 1 1/2 minutes and remove from heat. Add quick oats and pecans. Drop in small amount onto wax paper. Let cool.
Remove and discard crusts from bread; cut bread into cubes. Toss lightly with cream cheese cubes; place in a greased 13 x 9 x 2-inch baking dish (pan). In a large mixing bowl, beat eggs. Add milk, syrup and salt; mix well. Pour over bread mixture. Cover and refrigerate 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yields 6 to 8 servings.
Dissolve gelatin in 2 cups boiling water. Add 3/4 cup syrup drained from strawberries. Gradually blend the mayonnaise and orange juice with cream cheese (I use electric beater). Stir into gelatin. Chill until slightly thickened. Beat 2 egg whites, gradually adding 1/4 cup sugar, until stiff peaks form. Fold into gelatin. Add strawberries. Pour into 1-quart souffle dish. Chill.
Mix all ingredients well. Pour in unbaked 9-inch pie shell. Bake at 350° for 45 minutes. Cool.
Cook sugar, water, Karo and salt until it forms a soft ball. Don't stir while cooking. Add a little at a time to stiffly beaten egg white. Add vanilla. Beat until it gets a dull color and starts to set.
Combine all ingredients with spoon; let rise 15 minutes. Punch down. Let rise 15 minutes. Shape into rolls and place on baking sheet (9 x 12-inch); let rise 15 minutes. Bake in 400° oven for 15 minutes or until brown.
Prepare two cups of instant rice (Minute) as described on box. After done, add 1/2 stick of oleo or butter. Place in casserole, around sides. Prepare chopped broccoli and drain well. Mix Cheez Whiz and cream of celery soup (undiluted) and heat until warm. Place broccoli inside of rice ring and pour cheese soup mixture over. Bake at 350° until hot and bubbly, about 15 minutes. Makes a large casserole, which is excellent.
Melt margarine in bottom of glass baking pan (11 x 8-inch). Mix batter. Pour over butter layer. Bake at 350° for 30 to 35 minutes.
Mix first 4 ingredients in baking pan and melt in preheated oven (temperature shown on canned biscuits) until a little bubbly. Stir a little and add biscuits and bake according to biscuit directions on can.
Stir ingredients together. Put in 2 1/2-quart baking dish. Sprinkle generously with Parmesan cheese and bake one hour in moderate oven.
Mix dry salad dressing with dill weed and oil. Pour over crackers; stir to coat. Place in 250° oven for 15 to 20 minutes. Stir gently halfway through. Cool completely before serving.
Mix all ingredients together and put in loaf pan. Drizzle ketchup on top of meat loaf. Bake at 350° for 1 hour.
Preheat oven to 350°. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up side of 8-inch pie plate.
Use 9 x 13-inch greased metal pan. Cream together shortening, brown sugar and eggs. Add flour, baking powder, salt, nuts and chocolate chips. Pour into pan and bake in 350° oven for approximately 30 minutes.
Make crust for 2-crust pie. Peel and slice apples; combine with sugar and sprinkle with flour, cinnamon and butter. Put on second crust. Flute edges and cut holes in top for steam to escape. Melt butter and spread on top. Bake in 375° oven until apples are tender.
In a heavy 2-quart saucepan combine semi-sweet chocolate, butter or margarine and 3 tablespoons whipping cream. Cook over low heat, stirring constantly; until chocolate is melted. This should take about 10 minutes. Remove saucepan from heat. Gradually stir about half of the hot mixture into the beaten egg yolk. Return egg mixture to saucepan. Cook over medium heat, stirring constantly, until slightly thickened. This should take about 2 minutes. Remove saucepan from heat. Stir in desired liquor or 3 tablespoons whipping cream. Transfer chocolate mixture to a small mixer bowl. Chill about 1 hour or until mixture is completely cool and smooth, stirring occasionally. Beat the cooled chocolate mixture with an electric mixer on medium speed until slightly fluffy. This should take about 2 minutes. Chill about 15 minutes or until mixture holds its shape. Drop mixture from a level teaspoon onto a baking sheet lined with waxed paper. Chill about 30 minutes more or until firm. Melt dipping chocolate. Dip candy into the melted chocolate. Let stand until dry. Store tightly covered in a cool, dry place. Makes about 48 pieces.
Blend butter and sugar. Add remaining ingredients, except peanut butter. Add peanut butter to taste.
Preheat oven to 350°. Bake in 11 x 14-inch casserole. Saute onions, celery and green pepper in margarine. Add both soups and mushrooms to sauteed mixture and mix well. Then all other ingredients except ripe olives and mix. Pour into casserole. Garnish with black olives, if desired. Bake, covered with foil for 15 minutes or until bubbles. Serves 6.
Whip cream stiff. Fold in salad dressing. Combine cottage cheese with cream and dressing; add the rest of the ingredients.
Combine the ingredients. Wash fresh spinach. Add mushrooms, bacon and croutons. Add dressing and serve.
Mix pumpkin, spices and sugar. Add eggs and milk. Beat well. Pour into unbaked pie shell and bake at 350° for 35 to 40 minutes.
Arrange apples in greased 8 x 8-inch pan. Mix rest of the ingredients; sprinkle over the apples. Bake until apples are tender and topping is golden brown, about 30 minutes, at 375°.
Combine meat, salt, pepper, Accent, chopped onion and eggs in a bowl and mix well. Freeze for about 1 hour. Form the mixture into balls about 3/4-inch in diameter. Roll them lightly in flour and deep fry. In a saucepan, saute garlic, quartered onion and bell pepper. Add sweet and sour mix; stir and simmer for 5 to 8 minutes or until the sauce thickens. Pour sauce over meatballs and serve.
In butter, saute onions and mushrooms. Add clams, sherry, basil, parsley, salt, pepper and cheese. Stir to blend. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Cream the butter and flour together. Slowly add butter-flour mixture to sauce, stirring and incorporating well after each addition. When sauce is thickened, add sour cream and stir to blend; do not boil. Serve over pasta. Serves 4 to 6.
About 1 hour before serving or early in the day, in a small bowl, mix first 4 ingredients. Set aside. With fork, score unpeeled cucumber lengthwise. Cut cucumber lengthwise in half, then crosswise into very thin slices. With 1 3/4-inch round biscuit cutter, cut 4 rounds from each bread slice. (Save trimmings to use for bread crumbs another day.) Spread 1 side of each bread round with some cream cheese mixture. Top with 2 cucumber slices. Line a 15 1/2 x 10 1/2-inch jelly roll pan with damp paper towels. Place tea sandwiches in pan. Cover with damp paper towels to keep bread from drying out. Cover pan tightly with plastic wrap and refrigerate until ready to serve. Makes 24 tea sandwiches. Contains about 30 calories each.
Chop strawberries and place in a 3-quart casserole dish with pectin. Stir well. Cover. Place in microwave oven and heat at Full power for 8 to 10 minutes, until mixture reaches a full, rolling boil. Let boil 1 minute longer. Remove from oven and skim off foam with metal spoon, stirring jam for 5 minutes. Ladle into hot, sterilized glasses. Seal. Makes 8 cups.
Beat eggs and stir in water. Bring stock to a boil. Reduce heat to medium. Stir in sherry, soy sauce and salt. Pour in eggs slowly (little at a time, stirring all the time). Make sure soup is still at a slow boil at all times. Use a whisk so eggs are shredding while stirring. Serve up with egg rolls.
Melt 1/2 stick margarine. Saute celery, bell pepper and onion. Add peas, pimentos, water chestnuts, soup, salt and pepper. Place in casserole and cover with cracker crumbs and margarine. Bake at 350° for 45 minutes. Serves 10 to 12.
Mix salt and cornstarch with enough water to form a paste. Can color with small amount of food coloring.
Heat pineapple and jello. Cool. Fold in Cool Whip. Add buttermilk and pecans. Place in 2 qt. casserole dish.
In medium skillet mix soup, milk, mustard and broccoli. Over medium heat, heat to a boil. Reduce heat to low. Cook 5 minutes or until broccoli is tender. Add ham and macaroni and heat through.
Saute onions, green onions, and garlic in butter, oil, in pot until onions are browned and wilted. Stir in cream of celery and cream of mushroom soups. Increase heat and bring to boil stirring constantly. Reduce heat to medium and stir in crawfish and tony's seasoning. Cook for about 10 minutes. Reduce heat to medium. Sprinkle parsley on top. Serve over hot rice.
Combine celery, chicken, rice, cheese, eggs and almonds. Blend broth, milk, mayo, soups and seasonings; pour over chicken mixture. Pour over chicken mixture. Pour into a greased shallow 2 1/2-quart casserole. Bake at 350° for 30 to 35 minutes. I also add a little more grated cheese and paprika over all. This dish can be frozen.
Saute garlic in butter. Add shrimp, salt and oregano. Cook on high heat 3 to 5 minutes or until shrimp are pink, stirring constantly. Stir in wine and serve.
Place chicken pieces in a casserole dish, skin side down. Pour lemon juice liberally over all chicken pieces. Combine salt, pepper and paprika. Brush chicken with half of melted butter; sprinkle with half of seasoning mixture. Broil about 6-inches from heat, 15 to 20 minutes or until deep golden brown. Turn chicken; brush with remaining butter and sprinkle with remaining seasoning mixture. Continue broiling for 10 to 15 minutes or until chicken is tender and deep golden brown.
Melt bouillon cubes in hot water. Combine all ingredients until creamed. Chill and serve.
Beat brown sugar, oil or applesauce, egg, milk and bananas until well blended. Stir in flour, baking powder and salt all at once. Fold in cereal, dates and nuts. Spoon batter into paper-lined 4-inch muffin tins until 2/3 full. Bake 20 to 30 minutes at 375°. Serve warm or cold.
Boil macaroni according to box recipe. Rinse in cold water after they are cooked. Mix mayonnaise with sugar and vinegar thoroughly, then add other ingredients. Pour over macaroni and mix.
Place stalk of dill in bottom of jar and add 2 cloves of garlic. Place cucumbers in jar and top with another stalk of dill. Add 2 more cloves of garlic. Put teaspoon of salt in jar. Fill with cold water and cover tightly. Place jar in cool, dark place for 1 week. Shake jar once or twice to mix salt. Refrigerate and eat.
Cook beef until done. Pick meat off bone. Combine egg, salt and flour until crumbly. Drop by handfuls into boiling beef broth. Stir while dropping in so that it doesn't get lumpy. Add small can tomatoes to make a thick soup.
Combine in small saucepan the vinegar, sugar, water, salt and pepper. Bring to a boil, stir and cook 1 minute. Remove from heat. Cool completely. Combine vegetables in a large bowl. Pour marinade over vegetables, stir gently. Cover salad and refrigerate. Salad keeps well in refrigerator about a week.
In saucepan combine corn, water, onion and salt. Bring to boil. Reduce heat and simmer covered 15 minutes. Stir in 3 1/2 c. milk, butter and pepper. Blend together remaining 1/2 c. milk and flour. Stir into corn mixture. Cook and stir until thickened and bubbly. Gradually stir 1 c. of hot mixture with egg and return to soup. Garnish with snipped chives.
Scrub potato and pierce both sides. Place on paper towel in bottom of microwave oven. Microwave at High for 4 to 8 minutes or until skin feels soft, turning potato over after 2 minutes. Remove potato from oven. Let stand while meat sauce cooks. Place beef and onion in small (2 cup) microwave bowl. Microwave on High for 3 minutes or until beef loses its pink color and onion is tender, stirring and breaking up beef after 2 minutes. Drain off fat. Stir in taco sauce. Cut cross in top of hot potato. Fill with cheese and sour cream. Cover with meat sauce. Garnish with tomato, lettuce and cheese.
Grease 3 regular cake pans. Sift all dry ingredients together. Stir raisins in this to coat them. Add the "beaten" eggs. Add the rest of the ingredients as you wish, then add "melted" lard and nuts. Stir up real good and pour in pans (do not use mixer). Bake at 350° for approximately 50 minutes.
Brown chicken in 2 tablespoons of butter, then carrots and pearl onions in 2 tablespoons of butter. Add chicken broth. Cover and	bake at 450°	for 15 minutes. Add fresh mushrooms. Turn oven to 325° and bake an hour to 1 1/2 hours, covered.
Layer 1: Mix flour, melted margarine and 1 1/4 cups finely chopped pecans. Spread in bottom of 9 x 13-inch pan. Bake 20 minutes at 350°. Cool completely.
Mix eggs, sugar and oleo until light. Add vanilla and buttermilk. Pour into 2 unbaked pie shells. Bake at 350° for 10 minutes. Reduce heat to 325° and bake for 30 minutes more or until firm in the middle.
Place chops in baking dish. Combine jelly, soy sauce, ketchup and garlic. Pour over chops. Bake at 350° for 1 hour. Remove chops. Combine cornstarch and water. Stir into pan juices. Cook over low heat until it thickens. Serve over pork chops with rice. Serves 6.
Brown chicken pieces in shortening. Melt margarine. Saute 1 cup chopped celery and onion until tender. Mix well with 2 cups of white bread crumbs and cornbread crumbs. Add seasonings. Add enough water to make as moist as you desire. Place dressing in a large baking dish. Arrange chicken over dressing. Make a gravy from drippings where chicken was browned. Blend with remaining 1/2 can chicken soup. Add water to make 2 cups. Pour gravy over chicken and dressing. Bake 1 hour at 350°.
Remove skin and bones from salmon. Flake salmon with a fork. Add egg, buttermilk, flour and Cheddar cheese, stirring well. Shape salmon mixture into 6 patties. (Mixture will be moist.) Pour oil to a depth of 1/8-inch into large heavy skillet. Cook patties in hot oil over medium heat 8 minutes or until golden brown, turning once.
Toss the potatoes with salt, eggs and flour. Heat the shortening in a heavy skillet and drop in spoonfuls of the potato mixture. Fry until golden brown. Turn and fry other side. Serve hot with applesauce. Serves 2.