HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large heavy pot melt 2 Tbsp. butter with oil over medium heat. Stir in onions, sugar and salt. Cook stirring constantly for 1 minute. Reduce heat, cover and cook 10 minutes. Remove lid and cook 15 minutes more, stirring occasionally. Add remaining butter to pot. Cook stirring occasionally for 15 minutes or until onions are caramelized and very soft. Stir in flour and cook 3 minutes. Stir in broth, sherry, thyme and salt and pepper to taste. Cover and simmer for 15 minutes. Preheat broiler. Lightly toast bread slices. Ladle soup into 6 ovenproof bowls and arrange on baking sheet. Put enough bread on top of each serving. Sprinkle bread with shredded cheese. Broil until cheese is bubbly and golden. Serve hot.
Pour boiling water over oats; let stand 20 minutes. Water will have been absorbed. Combine eggs and brown sugar in large bowl; beat with electric mixer at medium speed until well blended. Beat in margarine and lemon rind. Sift flour, baking soda and cinnamon onto waxed paper. Add to egg and brown sugar mixture. Add oatmeal; mix well. Stir in walnuts. Turn batter into a sprayed with Pam 9 x 9 x 2-inch baking pan. Bake in moderate oven (350°) for 45 minutes or until a toothpick comes out clean.
Drain pineapple and reserve liquid. Cut pineapple slices in half. Drain cherries and cut in half. Pat fruit with paper towel to make sure they are drained well.
Combine first 3 ingredients; mix well and add next 6 ingredients. Fold in beaten egg whites. Pour in two uncooked pie shells. Bake in 300° oven until knife comes out clean.
Wash crabs but do not dry. Whisk eggs, salt and pepper until fluffy and set aside. Heat oil in large skillet. Dip crabs in flour, then egg and then into hot oil. Fry 3 to 4 minutes on each side on medium-high heat. Drain on paper towels and serve on platter with lemon wedges, if desired. Makes 3 to 4 servings.
Prepare and cook broccoli (if frozen) as on package. Heat remaining ingredients over medium heat, 6 to 8 minutes. Stir frequently. When cheese sauce is all melted and smooth, pour over broccoli. Makes 4 servings.
Brown beef along with onion and drain fat. Mix in beans, green chilies, tomato sauce, garlic salt and pepper and cook until warm in 8 x 11 baking dish. Put layer of tortillas, layer of mix, layer of cheese (2 times) and top off with enchilada sauce and black olives. Cook in microwave 5 to 8 minutes.
Saute onion in oil until tender. Add ground meat; brown. Add remaining ingredients. Use only enough crumbs to make mixture hold shape for sandwiches. Serve on buns. Makes 25 or more sandwiches.
Mix sugar, peanut butter and butter in bowl; mix well. Pat in a cake pan. Melt chocolate chips; spread on peanut butter mixture. Cool and cut into squares.
Mix together and pour over the first mixture in casserole. Bake at 350° for 45 minutes. Serve plain or with whipped topping. Serve warm or cold.
Preheat oven to 350°. Combine all ingredients. Mix well. Drop by teaspoon onto ungreased cookie sheet. Press a crisscross with fork prongs. Bake 10 to 12 minutes or until golden brown. Cool for 1 minute before removing from pan. Makes 3 to 4 dozen cookies.
Add salt to flour in medium sized mixing bowl; mix well. Add cold water, a tablespoon at a time, to make mixture that is the consistency of pie dough. Add food coloring a drop at a time until desired color.
Dip onion rings in flour, then egg and milk and then the cracker meal. Fry; only needs to cook a few seconds in hot fat.
Dissolve gelatin in boiling water; add lemon juice. Cool. Cream together cheese, sugar and vanilla. Add gelatin and mix well. Fold whipped cream (Milnot) into gelatin mixture.
Cut hot dogs into four sections. Cut bacon slices into four sections. Roll bacon sections around hot dog sections. Secure with toothpick. Place in crock-pot and pack brown sugar firmly on top of them. Cook on high for 3 hours.
Sprinkle tomatoes with sugar; let stand about 15 minutes. Combine flour, salt and pepper. Dip tomato slices in mixture. Melt 2 tablespoons butter in skillet. Brown tomatoes slowly on both sides. Remove each batch to ovenproof platter and keep hot in oven until all tomatoes are cooked. Add more butter if needed. For crisp slices, serve as is. Can add 1/2 cup light cream or dairy half and half to skillet. Heat, stirring, into drippings and pour over tomatoes. Serves 6.
Beat partially thawed Cool Whip and Eagle Brand milk on medium speed until well blended. Then add lemon juice and yellow food coloring. Mix well, then pour into graham cracker pie crusts. Refrigerate for 2 hours. Slice and serve. Very good.
Cream butter and sugar well; add vanilla. Add the sifted flour and salt gradually. Add the nuts. Form into 1-inch balls. Bake on an ungreased cookie sheet at 350° for 15 to 20 minutes. While hot, roll the cookies in powdered sugar. Cool. Roll in sugar again.
Wash greens real good. Put into a pot of boiling water. Cook until tender. Heat some oil or grease in an iron skillet and place greens in the pan. Add salt to taste and cut up. Cover and cook on low heat until they are good and tender.
Beat eggs until fluffy. Blend in oil, flavoring, flour, baking powder, salt and sugar. Beat for about 3 minutes. Cook on hot waffle iron (Italian pizelle iron) by teaspoonful. When waffle is done, keep as is or shape while hot over a glass custard cup, pressing to fit. Place another cup on top to hold in place and shape. Stack to store. Fill with favorite cream filling or with Rum Cream Filling.
Sift dry ingredients together and add shortening. Beat in milk, coffee, vanilla and eggs for 2 minutes. Bake in a 350° oven for 50 or 60 minutes. Bake in two greased and floured 9-inch pans. Use whipped cream icing if you want.
Heat oven to 375 degrees. In small bowl, mix graham cracker crumbs, flour and baking powder. In large mixer bowl, beat milk and margarine until smooth. Add cracker crumb mixture, mix well. Stir in coconut, chips and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets. Bake 9 to 12 minutes or until lightly browned. Store loosely covered at room temperature.
Place frozen meatballs in a crock-pot. Pour both jars of chili sauce and both jars of grape jelly over top. Cover and cook on low approximately 5 to 6 hours. Stir occasionally to coat meatballs with sauce.
Boil chicken and save broth; bone and cut up the chicken. Put soups, chilies and onion in a large pan. Pour in some of the broth, but don't make it too thin. Add chicken to this mixture and heat through. Dip tortillas in hot grease and line bottom of casserole dish, then put a layer of the mixture. Repeat until all is used. Bake at 325° until hot and bubbly.
Mix all ingredients. Grease iron skillet and bake at 375° for 30 to 40 minutes.
Combine all the above. Bring to a boil and let simmer 30 minutes or longer.
Cut tops off unpeeled, washed tomatoes. Save the tops. Squeeze or scoop out the seeds of the tomatoes and reserve the juice. Sprinkle insides with salt and invert to drain. Brown meat; drain fat and set aside. Saute onion and rice in olive oil in heavy skillet over medium heat until rice is translucent and just turning brown. Combine meat, rice, herbs, cheese and reserved tomato juice.
Mix butter, soup, sour cream and 1 cup shredded cheese. In 9 x 13 baking dish, pour soup mixture over hash browns. Sprinkle remaining cheese over soup mixture. Bake at 350° for 1 1/2 hours.
Melt margarine in a saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour. Gradually add milk, stirring with a wire whisk until blended. Cook 8 minutes or until thickened and bubbly, stirring constantly. Stir in cream cheese; cook 2 minutes. Add 1 cup Parmesan cheese, stirring constantly, until it melts. Pour over hot fettuccine; toss well to coat. Top with remaining 1/4 cup Parmesan cheese, fresh parsley and pepper. Makes four 1-cup servings. Contains 345 calories, 9.75 g fat, 18 mg cholesterol and 401 mg sodium.
Mix first 4 ingredients together and spread in a 9 x 13-inch pan.
Pour rice in baking pan (uncooked) to cover bottom at least 1/8 inch. Dot rice with one of the cans of cream of mushroom soup. Lay chicken pieces on top. Mix last can with can of water; blend smooth. Pour over all. Place in oven at 350°. Check water periodically (add if needed). Bake for 1 1/2 hours. Needs a little attention. Great for big groups.
In a heavy pan, lightly brown the hamburger and onion. Add tomatoes, tomato sauce, parsley, sugar, garlic, pepper, salt and oregano. Simmer, uncovered, for 30 minutes. Cook lasagna noodles as directed. In a 13 x 9 x 2-inch pan, spread a layer of sauce, a layer of noodles and a layer of cheeses. Continue layering until all ingredients are used and pan is full. Bake in a 350° oven for 40 minutes, until brown and bubbling. Let stand 15 minutes before cutting.
Sift dry ingredients and cut in shortening. Combine orange juice and rind or crushed pineapple (small can) and beaten egg; pour over dry mixture. Stir to dampen and fold in cranberries and nuts. Bake in greased loaf pan for 1 hour at 350°.
Season hamburger meat and cook with onion until meat is browned. Add barbecue sauce and pork and beans. Stir well to mix. Top with biscuits. Bake at 350° until biscuits are done.
Brown ground chuck and onion. Drain well. Layer in Dutch oven ground chuck and onion, cabbage, salt and pepper. Repeat layers until all ingredients are used. Pour just enough V-8 juice over mixture to reach top of layers. Cover. Simmer for 30 minutes or until cabbage is tender.
Mix the first 3 ingredients together. Pour into two 8-inch graham cracker pie shells. Pour pie filling over the 2 pies. Add sugar on top of cherry filling.
Cut cloves of garlic and tomatoes. Cover with Italian salad dressing in a bowl, such as a Tupperware. Turn bowl upside down every hour or so for 8 to 24 hours.
Beat together oil, sugar and eggs. Add remaining ingredients. Mix well. Bake at 325° in well-greased bread tin. Bake for 1 hour.
Beat eggs slightly, then beat in remaining ingredients. Pour into 9-inch unbaked crust and bake at 375° until custard is set or knife inserted comes out clean.
Soften cream cheese to room temperature; whip until fluffy. Gradually add Eagle Brand milk. Continue to beat until well blended. Add lemon juice and vanilla. Blend well. Pour into crust and chill 2 to 3 hours before garnishing top with pie filling.
Place bread on oven rack. Bake at 200° for 1 1/2 to 3 hours, until crispy dry. Thinner slices dry more quickly.
Mix ingredients. Pour into 2 unbaked pie shells for 1 hour at 350°. Cover and steam with another pie plate while cooking. Top with topping the last 15 minutes of baking.
Marinate boneless, skinless chicken breasts in Catalina dressing at least 1 hour. (Better if 2 to 4 hours.) Cook chicken on grill until done. Serve with salad and baked potato.
Mix together and put into plastic containers and freeze. Spoon into glass; add ice cubes and pour Squirt to fill glass.
Warm waffles in toaster, according to package directions. Spread each waffle with jam. Thickly spread each waffle with ice cream and make a sandwich with waffles. Eat immediately.
Combine cranberry juice, Sauterne and Triple Sec in a pitcher. Just before serving, add club soda. Serve over crushed ice. Yield: 1 1/2 quarts.
Mix all ingredients together until smooth. Bake at 350° for 30 minutes or until lightly brown.
Mix strawberry Jell-O with 9 cups boiling water. In separate bowl, dissolve 4 cups sugar in 8 cups boiling water. Let both mixtures cool completely. Then combine the two mixtures and to this add the concentrated lemon juice and pineapple juice; stir well. Freeze in large Ziploc bags (freezer type). It is best to put it in four bags (about 10 cups in each). Then you use two bags per 1 quart Sprite.
Cream butter or margarine and sugar until smooth. Add egg yolks, vanilla and flour. Beat well. Then add chips and nuts. Make little balls, then flatten out with fork. Bake at 350° for 15 minutes on ungreased cookie sheet.
Mix all ingredients together. Shape into patties. Fry in small amount of oil until brown on both sides.
Combine apples and sugar in a bowl; let stand 10 minutes. Combine flour and the next 4 ingredients in a large bowl; stir well. Make a well in the center of mixture. Combine oil, vanilla and egg white; stir well. Add to dry ingredients, stirring just until moistened. Stir in apple mixture. Spoon batter into an 8-inch square baking pan coated with cooking spray. Bake at 350° for 40 minutes, or until a wooden pick inserted comes out clean. Cool completely in pan on a wire rack. Yields 9 servings. (Serving size is a 2 1/2 x 2 1/2-inch piece.)
Soak cucumbers in salt water. Drain well. Mix sour cream, vinegar and seasonings. Pour over cucumbers. Chill before serving.
Brown hamburg. Heat with taco seasoning according to package directions. Let cool. Add to next 5 ingredients. Right before serving, add chips (crumbled). Pour dressing over all and mix.
Blend ingredients and spread on muffin halves. Freeze open. When frozen, stack.
Cut stew meat and fry in pan on medium heat until all the water boils out. When water boils out, brown meat and add a little oil, onions and mushrooms. Turn heat down and brown.
Brown hamburger with onion and garlic salt. Drain when browned. Stir in beans. In saucepan, cream together soups, milk and taco sauce. Grease 2 1/2 or 3-quart casserole dish. Line dish with Doritos. Pour in 1/2 meat and bean mixture. Sprinkle 1 cup of cheese. Add layer of Doritos. Layer on rest of meat mixture. Pour on soup. Bake at 350° for 20 minutes. Add rest of cheese. Bake another 15 to 20 minutes. Serves 8.
Cook molasses, sugar and vinegar until crunchy or brittle when dropped into cold water. Stir in a pinch of baking soda and 3 cups of chopped nuts. Pour into greased pan. When cold, break into bite size pieces.
Cut biscuits into fourths. Roll in mixture of sugar and cinnamon. Layer in greased Bundt pan. Combine butter and brown sugar in bowl; stir until well blended. Drizzle over biscuits. Sprinkle with pecans. Bake at 350° for 35 minutes or until brown. Invert onto serving plate. Yield: 15 servings.
Boil all ingredients for 20 minutes. Take from stove and stir in 1 large box strawberry Jell-O. Pour into jars. Seal. To be kept in the refrigerator.
Combine the coconut cream, evaporated milk, condensed milk, egg yolks and vanilla in blender. Blend at high speed for 30 seconds (or until smooth). Add the cinnamon and blend for a few seconds. Refrigerate the coqui into chilled parfait or punch glasses. Sprinkle lightly with nutmeg on top.
Mix first 2 ingredients. Fold in Cool Whip. Add strawberries. Put into graham cracker crusts. Refrigerate until chilled.
Mix all of the above and shape into a mold or loaf. Then refrigerate for 4 hours.
Cook in crock-pot for 12 hours on high. Stir occasionally to break up or shred meat.
In large skillet brown sausage and drain well. Stir in rice, celery, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer 45 minutes, stirring occasionally until liquid is absorbed and rice is done.
Bring rhubarb and water to a boil and simmer 5 minutes. Add sugar and boil at simmer for 20 minutes. Add strawberry jello. Put in jars and seal with wax.
Fry onion in margarine until transparent. Add beef broth and consomme. Heat to boiling. Pour in rice. Put in greased casserole dish. Bake at 350° for 40 minutes.
Cook pasta as the label directs. Meanwhile, in a large skillet, over medium heat in hot oil, cook the garlic until lightly browned. Stir in the bread crumbs and cook until lightly toasted. Remove the crumbs from the skillet and set aside. Place the clams and their liquid, the clam juice and the wine in the skillet. Bring to a boil and cook until the liquid is reduced by 1/3. Stir in the parsley, salt and pepper. Drain the pasta and toss with the sauce and bread crumbs.
Preheat oven to 350°. Cook vegetables, celery and onion until tender; drain. Combine cheese, mayonnaise and vegetables. Put into a 9 x 9-inch casserole. Combine oleo and cracker crumbs and sprinkle over top. Bake for 30 minutes.
Cook sausage and bacon. Mix eggs, milk, crumbled bread and cheese in a large bowl. Add crumbled sausage and bacon. Place in 9x13 greased dish. Place in refrigerator overnight. Bake at 325 degrees for 1 hour.
Mix all ingredients. Shape into balls. Place on ungreased cookie sheet. Bake at 350° for 10 minutes or until done. Makes approximately 3 dozen.
Mix cream cheese, vanilla, egg yolk, sugar and lemon juice until smooth; set aside. Lay 1 package of crescent rolls flat on ungreased cookie sheet. Pinch seams together. Spread filling almost to edges. Lay 2nd package of crescent rolls on counter (sprinkle with flour first); pinch seams together. Lay on top of filling. Press edges together. Brush beaten egg whites on top. Bake at 350° for 20 minutes.
Mix dry ingredients together. Place butter or oleo in large bowl and beat at low speed to soften. Blend in grated lemon rind. Mix in dry ingredients; add buttermilk and mix well. Beat 2 minutes at low speed. Add eggs and beat 1 minute. Stir in cranberries. Bake at 350° for 35 to 45 minutes. Frost with White Mountain Frosting.
Mix all ingredients and bake in oiled casserole at 350° for 45 minutes.
Combine all ingredients in crock-pot. Simmer 1 to 2 hours.
Combine all dry ingredients. Add salad oil and eggs together, then add to dry mixture. Stir until moistened. Stir in vanilla, pineapple, pecans and bananas. Spoon into greased and floured cake pan. Bake at 350° for 25 to 30 minutes.
The night before cooking, mix sugar and vinegar with peaches. The following morning, cook on low heat until brown or color of evaporated peaches. Place in hot jar and seal or freeze. Makes 7 pints.
Combine all ingredients well. Make into balls (about 80-100). Place in covered pan with sauce.
Place turkey in the bottom of a greased quiche pan. Beat together eggs, milk and flour. Add remaining ingredients to egg mixture and pour over the turkey. Bake at 325° for about 1 hour and 15 minutes or until a knife comes out clean. Makes 6 servings.
Mix dry ingredients and then add milk and oil. Drop by teaspoonful into deep fat. Makes about 30 or more.
In a small bowl, combine first 6 ingredients. Spoon into pitas. Yield: 2 servings.
Beat cheese until light and fluffy. Blend milk. Add lemon juice and vanilla flavoring. Pour into pie shell. Chill until firm. Top with pie filling.
Cook carrots in small amount of boiling water approximately 5 to 10 minutes (until crisp-tender). Drain, reserving 1/4 cup carrot liquid. Combine reserved liquid, honey, butter and brown sugar. Stir well and pour over carrots. Cook over low heat until thoroughly heated.
Preheat oven to 350°. Heat oil in skillet and saute onion, pecans and mushrooms, if used. Remove onion and brown chicken lightly in oil. Place chicken in roasting pan or Dutch oven. Stir all remaining ingredients into frypan, making a gravy. Stir in sauteed onion. Pour all over chicken; cover and bake 1 hour or until tender. If gravy is too thick after baking, dilute with sherry, milk or chicken bouillon. Serve over cooked rice or noodles with a tossed green salad. Serves 4.
Preheat oven to 325° and grease an 8 x 8 pan. Mix together all ingredients except confectionary sugar, butter, additional peanut butter, vanilla and milk. Place mixed ingredients in square pan and bake for 25-30 minutes. Let cool completely before frosting. Mix together the confectionary sugar, butter, peanut butter, vanilla and milk and spread over cooled bars.
Mix in a 3-quart bowl the sugar, flour, salt and spices. Add pumpkin, egg and milk. Stir until smooth. Pour into 9-inch unbaked pastry crust. Bake at 375° for 50 to 55 minutes or until knife inserted 2 inches from edge comes out clean.
Mix together all ingredients, except Crisco and tomato juice. Make into small balls. Brown in skillet with Crisco. Place in baking dish with lid. Pour on enough tomato juice to cover. Bake in 325° oven for 15 minutes. Turn and if dry, add a little water. Bake another 15 minutes.
Marinate broccoli 1 hour in 1/2 bottle dressing. Cut pasta into 3 to 4-inch strips, then cook al dente. Combine ingredients, then toss with dressing and chill several hours. Yields 6 to 8 servings.
Stir sugar and cinnamon into biscuit mix. Add milk to make a soft dough. Divide into 4 equal portions and give to 4 different people. Roll each portion in floured hands to form a rope. Roll rope around a skewer in a spiral. Squeeze ends together. Hold about 6 inches from coals to cook. Turn skewer often until dough is lightly browned and thoroughly cooked. This takes practice but is fun! Eat with fingers or put on a plate and brush with butter while hot. Sprinkle with sugar. Makes 4 servings.
Cook lasagna according to package directions. In large skillet, saute meat, onions, salt and garlic salt; drain off excess fat. Add spaghetti sauce; bring to a boil. Reduce heat. Simmer 15 to 20 minutes. In greased 9 x 13-inch baking pan, layer 3 strips of lasagna, lengthwise, spread on 1/3 meat sauce, 1/3 of Mozzarella and Cheddar cheese. Repeat layering process twice. Sprinkle Romano cheese on top. Bake in 350° oven 35 to 45 minutes. Let set 10 minutes before cutting.
Mix in order given. Bake in a 9 x 13-inch pan for 35 minutes at 350°.
Make the sauce from the first 7 ingredients. Cook cabbage 10 minutes and drain. Combine sauce and cabbage and put in casserole dish. Top with sliced corned beef; sprinkle bread crumbs on top. Bake at 400° until dish is hot and crumbs are brown.
Encharito Sauce: Cut meat off pork chops and cut up into bite-size pieces. Boil bones in seasoned water. Cook pork in small amount of oil and water and season until lightly browned. Add enchilada sauce and equal amount of pork broth or a little more. Add 1/2 to 1 can of green chiles. Simmer for a short while, then thicken slightly with cornstarch.
Add all ingredients to bowl and mix well. Bake at 350 for 30 minutes. Ice with cream cheese icing while still warm.
Brown hamburger and drain. Add taco seasoning and 1/2 cup water. Simmer 5 minutes. Spread refried beans in bottom of casserole dish. Scant salsa over refried beans. Place hamburger mixture over top with Velveeta cheese. Bake at 350° until cheese is melted and heated through. Serve with tortilla chips or microwave.
In a blender, combine all ingredients. Process 1/2 minute or until ice is crushed. If desired, top with a scoop of ice cream.
Blot artichokes dry on paper towels. Chop into small pieces. In a medium bowl, whisk together remaining ingredients, blending well. Stir in artichokes. Cover and refrigerate for at least one hour to allow flavors to blend. Stir before serving.
Arrange meat balls in open pan and bake at 350°; pour off fat when done.
In a medium bowl, soak bulgur in hot water for 1 hour; drain well. Add tomato, cucumber, green onion, parsley and cilantro. Toss together and chill.
Grease and flour 2 loaf pans. Mix eggs, sugar, milk and oil and beat well. Sift flour, salt and baking powder; add first mixture to dry ingredients; then add almond extract and imitation butter flavoring and poppy seed and mix well. Bake at 325° for 1 hour, maybe a bit more, 350° (325° for glass loaf dish). Remove from pans immediately after baking.
Brown flour and oil. Boil large chicken until tender; keep broth. Cool. Remove skin and cut in small pieces. Mix chicken and seasonings (all chopped fine) and cook in roux for 15 minutes. Dissolve gelatine and mix with broth and vegetables. Pour in 2 molds and chill overnight. Serve in slices with crackers.
Mix first two ingredients and set aside ten minutes. Beat remaining ingredients with electric mixer. Add yeast water mixture and beat. Then add 4 to 5 cups flour. Knead until it isn't sticky. Let stand 20 to 30 minutes. Shape into loaves or make rolls. Let double and bake at 400° about 15 to 20 minutes.
Bring ingredients to a boil, then add 2 to 3 (12 ounce) cans tomato paste and cook 10 to 20 minutes.
Melt butter in a two-quart casserole. Mix sugar and flour and add all other ingredients and mix well. Bake at 350° until silver knife comes out clean.
Mix until clinging. Press into 13 x 9-inch pan. Bake at 350° for 20 to 25 minutes.
Beat eggs and add sugar, syrup and melted butter. Put broken pecans in bottom of uncooked shell. Pour mixture over them and bake in a moderate oven (350°) for 1 hour.