HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan, melt butter and saute onion (3 minutes). Stir in flour; cook and stir for 1 minute. Blend in milk; cook, stirring constantly, until boiling and mixture thickens. Stir in celery, sugar, salt, pepper and corn. Cover and simmer over low heat for 10 minutes. In small bowl, lightly beat eggs. Stir 1 cup hot mixture into eggs. Return to soup. Heat but do not boil. Stir in chopped parsley. Sprinkle with crumbled bacon. Makes about 6 servings.
Cook pasta and drain. Chop up pepperoni and slice black olives. Add to pasta. Toss with Kraft Zesty Italian and cheese.
In large bowl beat eggs, milk, salt, pepper, nutmeg and dry mustard. In 9 x 13-inch pan, greased, lay 6 slices of bread. Sprinkle half of both cheeses evenly on top of bread, then all the meat. Put the next 6 slices on top of meat, then rest of the cheese. Sprinkle onion and green pepper on top. After egg mixture is beaten together, pour evenly over first part. Refrigerate overnight or may be frozen for a later time. Bake at 350° for 45 minutes to 1 hour. If frozen, about 20 minutes longer.
Split the sponge cakes and spread thickly with the jam and arrange along the bottom and sides of a tall glass bowl, trifle bowl or compote stand. Sprinkle with finely grated lemon rind. Mix the brandy and sherry together and pour over the sponge cake, allowing it to soak in thoroughly. Pour over the custard and refrigerate and allow to stand until cold and firm. Whip the cream until floppy; add white sugar and vanilla flavoring to taste. Pile this over the top of the custard and decorate the tip with cherries or chopped nuts. A sprig of mint can be added in the center of bowl to garnish if desired.
Brown onion in butter, gently. Combine with soups, broth, chilies and chicken pieces (I add a dash of sherry).
Cut off broccoli flowerets. Wash, rinse and set aside. Peel onions and cut in 8 sections. In a nonstick skillet, pour 2 tablespoons olive oil. Add garlic and broccoli. Cook over medium heat until broccoli turns dark green (about 2 minutes). Add onions and olive oil. Cook 1 minute, stirring. Add tomatoes and a few dashes of soy sauce. Cover and heat through. Serve over rice or noodles.
On washday, we had navy bean soup, cooked with our own country ham. Mother did the laundry, and our responsibility was to have dinner ready when she came in and Daddy came in from the field to eat. We often had mustard greens, alongside, that had been canned.
Combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Mix in cabbage and carrot. Refrigerate at least a couple of hours before serving.
Mix all ingredients together. Shape into 1-inch balls. Flatten with the bottom of a glass dipped in sugar. Bake at 375° for 6 to 8 minutes. These cookies can also be made using a cookie press.
Preheat oven to 350°. In a bowl, combine lemon juice, oil, garlic, Season-All, pepper and lemon herb seasoning. Arrange chicken in a shallow casserole dish and pour the lemon and oil mixture over it. Cover and bake until tender, about 40 minutes, basting occasionally. Uncover and bake for 10 minutes longer to allow chicken to brown. To serve, sprinkle with chopped parsley.
Grease and flour a 9 x 13-inch pan. Soak dates in hot water; do not drain. Add remaining ingredients, except the whipped topping. Mix well. Pour into pan. Bake at 350° for 45 minutes to 1 hour. Cool and serve with Cool Whip.
Preheat oven to 375°. Combine syrup, butter, sugar and cinnamon in sauce kettle. Simmer 10 minutes. Place sweet potatoes in casserole dish. Bake in hot oven, basting with syrup mixture frequently until potatoes are glazed and hot through. Serves 4.
Preheat oven to 400°. Mix all ingredients well, but do not overwork. Roll out approximately 1 1/2 to 2 inches thick. Cut; bake until golden brown. Melt some margarine and spread over tops of biscuits.
Bring cream cheese to room temperature, and stir in a bowl. Shred ham and place in a bowl. Cut up green onions and put in a bowl. Mix altogether and shape into a ball. Chill and serve with crackers.
Combine all ingredients except cornflakes in a large bowl and mix well. Spread into a greased 13 x 9-inch pan or casserole. Top with cornflakes and bake at 400° for 1 hour. Serve hot.
Melt butter and mix with dry ingredients. Sprinkle over apples. Bake at 350° for 45 - 50 minutes.
Marinate overnight. Bake at 375° for 1 hour. Turn after 1/2 hour of cooking.
Coarsely chop onion and brown in 2 tablespoons olive oil. Remove onion from oil and set aside. Add 2 tablespoons oil to the pan and brown chicken which has been dredged with flour, salt and pepper. Add tomatoes, garlic and coarsely chopped sweet green pepper. Return browned onion to the pan and simmer chicken and vegetables, covered, for 15 minutes on low heat. Add wine, salt and pepper to taste. Bake in 350° oven for 45 minutes.
Saute butter, onions, spinach and garlic in skillet over medium heat for 5 minutes. Transfer mixture to bowl and add cheeses. Stir until blended. Take 2 sheets of phyllo dough and cut in 1 1/2-inch strips. Put 1 teaspoon of mixture on each strip and fold into a triangle. When mixture is consumed by all the dough, brush each spanikopita with butter. Bake on baking sheet at 350° for 20 to 25 minutes until golden brown. Serves 25 to 30 and makes an outstanding appetizer.
Place chicken in Pyrex dish. Cover with sliced Swiss cheese; mix soup and wine. Spread over cheese and chicken. Spread herb dressing over all. Drizzle with margarine. Bake, uncovered, at 350° for 45 minutes.
Blend cracker crumbs and melted margarine. Press into bottom of 9 x 13-inch pan. In bowl mix 2 packages of instant pistachio pudding with 2 cups of cold milk. Beat as directed on package. It will look like green wallpaper paste. Completely fold in Cool Whip and softened vanilla ice cream. Pour over crumbs and top with chocolate chips. Freeze.
Put all ingredients into blender for about 30 seconds until smooth. Pour into greased ring or casserole and bake 50 minutes at 350°. Unmold (if baked in a ring) onto a warm plate.
Drain oranges and pineapple. Add box of jello to drained fruit. Mix well. Add sour cream. Mix well. Add Cool Whip and mix well. Chill and serve.
Combine the cinnamon and the melted shortening; then beat the egg and gradually add the sugar. Next stir in the remaining ingredients. Drop onto a greased baking sheet. Bake at 350° until delicately browned. Remove from the baking sheet while still warm.
Prepare lime jello according to package directions. Pour into a 15 x 10 x 2-inch pan or 4 1/2-quart container. Chill until almost set. Dissolve lemon jello in hot water in top of double boiler. Add marshmallows. Remove from heat. Add 1 cup pineapple juice and cream cheese. Beat with rotary beater until blended. Stir in 1 cup drained pineapple. Cool slightly. Fold in mayonnaise and whipped cream. Chill until almost set. Prepare cherry jello. Chill until consistency of egg white. Pour over pineapple layer. Chill until firm.
Thaw Cool Whip and cream cheese at room temperature. Melt Baker's chocolate in double boiler and mix 1/3 cup of milk. Mix cream cheese and melted chocolate and sugar mix well, then stir in Cool Whip and walnuts. Mix well. Pour into crust. Cover with lid and put in freezer until ready to eat. Eat frozen or thawed.
Place cheese and cream cheese in a large bowl. Let come to room temperature. Mix cheeses well. Add nuts, garlic and salt. Mix well. Make into 2 rolls and roll in chili powder. Wrap in foil. Chill until firm.
Mix thoroughly butter, cream and flour. Cover and chill. Heat oven to 375°.
In skillet, cook and stir cabbage in butter until lightly browned. Mix rest of ingredients except franks. Stir in cabbage. Place franks on top.
Fry bacon until crisp. Drain and crumble. Mix oil, vinegar, salt, pepper and red pepper sauce. Pour over avocados. Toss. Stir in bacon, tomatoes and onion. Cover and refrigerate about 2 hours.
Mix together and freeze in a 9 x 13-inch pan. Remove from freezer about 20 minutes before serving.
Preheat oven to 375°. Grease and flour three 9-inch cake pans. Grate zest and squeeze juice from 2 lemons in bowl. Combine flour, baking powder and 1/2 teaspoon salt. Combine 1 cup milk and 2 teaspoons of vanilla. In another bowl, beat shortening and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with milk mixture until just smooth. Stir in lemon zest and lemon juice. Pour into pans. Bake 25 to 30 minutes or until toothpick inserted into center comes out clean. Cool in pans 10 minutes. Remove cakes from pans and cool completely on rack.
In medium saucepan, saute onion and celery in margarine until tender. Stir in flour, salt and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk. Cook until slightly thickened, stirring constantly. Do not boil. Stir in 2 cups diced potatoes, Worcestershire sauce and 1/4 teaspoon dry mustard. Heat thoroughly.
Combine all ingredients. Mix well. Pour into a 10-inch greased pie plate. Bake at 350° for 45 minutes or until a golden brown. Cool before cutting.
Bring to a boil the Karo syrup and sugars. Remove from heat, add the peanut butter and mix. Then add the Spanish peanuts and mix. Next add the corn flakes and mix. Pat into a 9 x 13-inch buttered pan. Add the broken chocolate pieces. Warm in the oven until able to spread the chocolate with a knife. Cut into squares when cool.
In a large bowl, toss the broccoli, cauliflower, tomatoes, onion and olives. In a jar with a tight-fitting lid, combine dressing mix, oil and vinegar; shake well. Pour over salad and toss. Refrigerate for at least 3 hours. Serves 20.
Cook onions in margarine until translucent; add meat, garlic, salt, flour and Accent. Simmer 20 minutes; add mushrooms, chicken and mushroom soup. Simmer 15 minutes. Add sour cream and mix. Keep warm and serve over rice.
Preheat oven to 350°. Cook chicken and debone, then mix in pot with onion, cream of celery soup, salt and pepper and milk. Let come to boil, then set aside. Get casserole pan ready to line with the dressing, half on the bottom, put melted 1/2 stick margarine over the dressing then put all the mixture in pot over the dressing then top with rest of dressing and margarine. Bake for 20 minutes.
Grease casserole. Brown hamburger and drain. Slice potatoes on bottom of casserole. Cover potatoes with hamburger, salt and pepper. Slice onion over hamburger. Spread kidney beans over hamburger. Pour undiluted soup over all ingredients. Cover. Bake 1 1/2 hours at 375°. Serves 4. A meal in one.
In a saucepan melt 2 ounces chocolate and butter over low heat, stirring constantly. Spread or brush over the bottom and up the sides of a pastry shell. Chill. Meanwhile, in a mixing bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours. Arrange strawberries, tip end up, atop filling. Brush jam over berries. Melt remaining chocolate and drizzle over all.
In a bowl, mix together flour, sugar, baking soda, salt, buttermilk and eggs. In a pan bring to boil 2 sticks of margarine, cocoa and water. Add the ingredients, a little at a time, and mix well. If you like, add 1 cup chopped pecans (I normally do). Pour into a greased and floured 13 x 9-inch glass pan. Bake for 20 minutes at 350°.
Mix all ingredients except almonds and cornflakes. Spread in 8 x 8-inch pan. Top with almonds and cornflakes. Bake at 375° for 25 minutes. (Double recipe for 9 x 13-inch pan.)
Spread bread with equal mayonnaise and mustard. Layer each bread slice with 1 slice of ham, 4 slices apple and 1 slice cheese. Microwave on High 20 seconds or until cheese melts or place on cookie sheet and broil until cheese melts, and is lightly brown. Serve hot. Makes 6.
Dissolve gelatin in hot water. Add cold water and pineapple juice. Let thicken slightly. Beat softened cream cheese, mayonnaise or salad dressing and horseradish, adding small portions of the thickened gelatin. Then fold in the remaining gelatin and mix well. Add crushed pineapple, celery and nuts. Pour into large mold and chill until completely set. Serves 12.
For croutons, cut French bread into 1-inch cubes. Place cubes on baking sheet. Bake in a 350° oven for 10 to 15 minutes or until cubes are dry and crisp. Set aside.
Thaw broccoli. Cube cheese. Break crackers slightly. Combine all ingredients and bake at 350° for 30 to 45 minutes.
Cook sausage, crumble and drain. Prepare pie crust. Mix cheese and sausage; sprinkle in shell. Lightly beat eggs in bowl. Combine remaining ingredients and the egg mixture. Pour in shell. Bake at 375° for 40 to 45 minutes.
Mix all ingredients lightly and shape into loaf. Place in a rack in a baking pan; bake in moderate oven at 350° for 1 hour. Makes 6 servings, containing 220 calories each.
Combine all ingredients except franks in saucepan. Simmer for 20 minutes. Add franks or hot dogs, cut 1-inch long. Mix in well. Pour in warming pot.
Let spiced vinegar come to a boil; add cucumbers and onions and bring to boiling point. Simmer 10 minutes. Seal in sterilized jars.
Soften yeast in warm water. Combine in mixing bowl cream cheese, sugar, minced onion, butter, dill seed, salt, soda, unbeaten egg and softened yeast. Add flour to form a stiff dough. Beat well after each addition; cover. Let rise in warm place (85° to 90°) until light and doubled in size. Usually it takes 50 to 60 minutes. Stir down dough. Turn onto well greased 8-inch round 1 1/2 to 2-quart casserole dish. Let rise in warm place until light, 30 to 40 minutes. Bake at 350° for 40 to 50 minutes until golden brown. Brush with soft butter and sprinkle with salt.
Mix butter and brown sugar. Pour over crushed pretzels. Press into a 9 x 13-inch pan and bake 10 minutes at 350°. Cool.
Mix well cream cheese, sugar and peanut butter. Add milk and mix until smooth. Fold in Cool Whip. Dump into graham cracker crust. Sprinkle crushed peanuts on top and freeze for 1 hour.
Combine sugar, flour, mustard, vinegar and butter. Cook this mixture until boiling, stirring often. Add water and catsup. Beat eggs slightly. Add gradually to hot mixture. Sauce may be served hot with ham or cold on sandwiches.
Bring sugar and corn syrup to a good boil. Add butter and milk; cook slowly to form soft ball stage. Add popped corn. Stir together.
Drain juice off pineapple and fill up rest with cold water to make 2 cups. Break candy up in little pieces. Then add jello to 2 cups hot water. Mix together until candy melts. Add rest of cold water, put in refrigerator and let almost jell. Then add dream Whip and put back in refrigerator.
Sift cornstarch, 1 1/2 cups sugar and salt in top of double boiler; stir in boiling water and mix well. Place over lower part of double boiler and stir until custard leaves side of pan. Add egg yolks and cook 5 minutes. Turn off heat and stir in butter. After butter has melted, add chocolate and vanilla. Pour into baked pie shell. Cover with meringue of egg whites, beaten with remaining sugar. Bake at 250° to 300° until golden brown. Cool and serve.
Mix all together. Make biscuits with hands or roll out and cut. Cook in moderate oven (about 425°) until brown.
Use 1 cup of each ingredient. Mix all together and store in plastic bags. This is a high energy, high carbohydrate snack good for a quick energy boost. I make this each summer for the hikers that participate in the Young Adult Wilderness Adventure sponsored by the D. O. C.
Heat oil in Dutch oven and add pork chops. Brown both sides. Remove chops and drain off all but 4 tablespoons of fat. Stir in the raw rice; be sure all grains are coated. Place pork chops on top of rice, then place 1 slice of onion, a slice of lemon and 1 tablespoon of chili sauce on each chop. Add tomato juice and Tabasco. Cover tightly and bake 1 hour or until tender in a 325° oven.
Brown onions in butter. Add clam liquor and potatoes. Cover and cook over low heat 15 minutes. Add remaining ingredients. Heat but do not boil.
Put everything in clean half gallon jars, then finish filling the jars with cold water. Put on lids. Leave jars so that you can shake them to dissolve the salt.
Preheat oven to 325°. Grease a baking dish with butter. Layer the ingredients; add cheese and enough milk to fill pan to about 2-inches from top. Bake, covered, at 325° for 1 hour.
Combine 1 1/4 cups sugar, flour and cocoa in a heavy saucepan. Combine milk, egg yolks and melted butter and beat using a wire whisk, until mixture is well blended. Gradually add milk mixture to sugar mixture, stirring until smooth. Cook mixture over medium heat, stirring constantly until thickened and bubbly (about 10 minutes). Spoon into pastry shell; set aside. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over chocolate filling, sealing to edge of pastry. Bake at 325° for 25 minutes or until golden brown. Yield: 1 (9-inch) pie.
Wrap each chicken breast with slice of bacon. Cover bottom of large casserole dish with beef. Place chicken on top. Mix sour cream and soup together. Pour over chicken. Let set in refrigerator overnight or at least 6 hours. Bake at 275° for 1 1/2 hours, covered and 1 hour, uncovered.
Place 4 marshmallows in 48 lined 1 3/4-inch muffin cups. Combine chocolate pieces, peanut butter and butter in 2-quart heavy saucepan. Cook on low heat until melted. Cool slightly. Spoon chocolate over marshmallows. Store in refrigerator. Serve cold!
If desired, soak cherries in brandy or Kahlua. Drain 1/2 juice. Add booze and put into refrigerator for 1 week.
Cream margarine and brown sugar in large bowl. Add eggs and 2 teaspoon vanilla and beat well. Sift flour and baking soda. Add Quaker oats to flour mixture. Stir dry ingredients into creamed mixture. Blend and set aside.
Mix all ingredients and pour into a 1 1/2-gallon freezer. Fill to the container line with milk. Freeze.
Blend egg yolks and cottage cheese. Blend in milk and flour. Lastly, fold in egg whites. Let batter stand a few minutes.
Grease 9 x 13-inch pan. Layer applesauce, pineapple and nuts. Spoon over dry yellow cake mix. Melt butter and pour on top. Bake at 350° for 1 hour. Top with whipped cream.
Bake cake according to directions. Combine milk, sugar and coconut extract. Heat in saucepan to a boil. Pour over baked cake while cake is still warm. After cake is cooled, top with Cool Whip and sprinkle with coconut.
Combine the packaged vegetables with celery and onion. Boil 15 minutes and drain. Add mayonnaise and dot the dish with the oleo. Coat the crumbs with melted oleo and cover casserole. Cover with Reynolds Wrap and bake for 30 minutes at 350°. Remove foil and brown. Serves 10 people.
Mix in bottom of casserole dish the rice, water, soups and curry powder. Place chicken parts (breasts or thighs) on top of this mixture. Pour the dry onion soup over top of chicken. Cover tightly with aluminum foil. Bake at 350° for 2 hours and 15 minutes.
Mix sugar, flour, cocoa, milk and eggs. Cook about 6 minutes or until thick in the microwave. After this has cooked, add the butter and vanilla. After all this, mix and pour in pie crust. You should bake pie crust before pouring in the filling. You may top with your favorite meringue topping.
Beat together the last 6 ingredients. Pour dressing over vegetables and let stand 24 hours. Drain and serve. Makes 8 to 10 servings.
Lightly brown onion in oil. Add spinach, salt and pepper. Cover and cook for 5 minutes. Sprinkle washed burghul on top of spinach. Cover tightly and simmer for about 10 minutes or until burghul is tender.
Preheat oven to 375°. Split each biscuit 2-3 times, dip in butter and place on cookie sheet. Sprinkle with cheese; bake until brown.
Juice lemons and oranges and put all fruit juices together. Allow to stand	for 3 hours. Boil spices in separate small amounts of water for 10 minutes. Steep tea and add water. Mix and heat all ingredients. Taste before adding all spices to water to prevent	too much spice. Extra lemon and pineapple juice and slices of apples may be added for flavor.
Mix together. Shape into a log. Roll in nuts. Garnish with olives. Chill at least 2 hours. Makes 16 servings. Each equals 1/2 P, 1/2 FA and 30 optional calories. If using fat-free cream cheese, add 10 optional calories.
Combine the first 4 ingredients and mix well. Add additional items in order given. Pour into a greased 12 x 18 x 1-inch pan. Bake at 350° for 20 to 30 minutes. Top with Cream Cheese Frosting.
Cook onion in oil until tender. Stir in tomato sauce, brown sugar, vinegar, Worcestershire sauce, chili powder, salt and dry mustard. Bring to a boil; reduce heat. Simmer, uncovered, for 20 minutes, stirring frequently. Makes 1 1/2 cups.
Put ham and potatoes into shallow, 1 1/2-quart baking dish. Melt 3 tablespoons oleo. Add onion and cook until golden. Blend in flour. Gradually add milk and cook, stirring until thickened. Pour over ham and potatoes. Sprinkle with cheese. Dot with rest of oleo. Sprinkle bread crumbs over top.
Combine apple, 1/4 cup orange juice and cinnamon in bowl; stir and set aside. Combine 1/4 cup orange juice and milk; stir and set aside. Cream oleo; add sugar. Beat on medium speed of mixer until light and fluffy. Add eggs and vanilla; mix. Combine flour, baking powder and salt; mix. Add 1/2 flour mixture to creamed mixture; add milk mixture. Add remaining flour mixture. Spray 10-inch tube pan with Mazola. Pour in 1/2 of batter; top with 1/2 of apple mixture. Pour remaining batter into pan; top with rest of apple mixture. Sprinkle with brown sugar. Bake at 350° for 70 minutes or until toothpick comes out clean. Serves 16 (202 calories each).
Sift flour, baking powder, baking soda and salt. Combine melted oleo and brown sugar; mix. Add egg, hot water and vanilla. Mix well. Add dry ingredients. Spread dough on pizza pan. Sprinkle with nuts, marshmallows and chocolate chips. Bake at 350° for 20 minutes.
Mix 1 stick margarine and graham cracker crumbs in a 9 x 13-inch dish. Press mixture firmly to bottom and sides of dish. Bake 8 minutes. Cool.
Place roast in deep baking pan. Place potatoes around the sides and carrots all around top of potatoes. Sprinkle onion and garlic over carrots. Bake 2 hours at 350°, covered. Uncover; add water. Bake at 200° for one more hour. Cool down for 20 minutes. Slice thin. Serve with juice or make gravy.
Brown hamburger in frying pan and pour off fat. In a very large bowl, mix ingredients together. Eat right away. Feeds 4.
Put sugar, margarine or butter and milk in large buttered pan; cover with plastic wrap and poke holes. Microwave on roast for 10 minutes. Stir and roast 5 to 6 minutes more until soft ball forms in cold water, 236°. Stir until melted the chocolate pieces. Fold in marshmallow cream, nuts and vanilla. Pour into 13 x 9-inch buttered pan. Delicious and so fattening.
Preheat oven to 350°. Coat 8 x 4 x 2-inch loaf pan with nonstick vegetable oil cooking spray. Break bananas into 1-inch chunks. Place in food processor. Whirl until finely chopped. Scrape into liquid measure to equal 1 1/2 cups. Combine eggs, rum, oil, sugar and bran cereal in processor. Whirl 1 minute. Add baking powder, baking soda, salt, flour and coconut to processor. Process with short on/off pulses just until combined. Scrape into prepared pan. Bake in preheated 350° oven for 50 minutes or until golden and wooden pick inserted in center comes out clean. Cool on rack.
Combine first seven ingredients in skillet and cook for 1 hour. Cook noodles. Drain. Combine sour cream, cream cheese and onions with hot noodles. Butter a 1 1/2-quart Pyrex dish. Layer meat sauce, noodles and meat sauce. Cover top with grated cheese. Bake for 30 minutes at 350°. May freeze or refrigerate overnight. Reheat until bubbly.
Heat catsup and jelly on low until jelly melts. Make hamburger into very small balls and brown. Pour sauce, meatballs and wieners in crock-pot and cook on high for at least 2 hours. May be reheated several times.