HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter in Dutch oven over medium heat until melted. Add celery and onion; cook until tender. Add broth; bring to boil. Stir in noodles, salt and pepper. Simmer 35 minutes or until noodles are tender. Stir in meat and sage.
In a pint jar, combine olive oil, vinegar, parsley, lemon juice and sweetener; close tightly and shake. Makes 4 servings.
Spray oblong pan with Pam. Add coconut and pecans. Mix cake mix as directed and pour over nut mixture. Mix the sugar, butter and cream cheese. Pour over cake mix. Cook at 350° for 45 minutes.
Cut beef into 3 x 1-inch strips; brown in oil in skillet. Transfer to a slow cooker. Combine the next 7 ingredients; pour over beef. Cover; cook on low for 5 to 6 hours, or until meat is tender. Add tomatoes and green peppers; cook on low 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. Yields 6 to 8 servings.
Beat eggs slightly. Add other ingredients and pour into pie shell. Bake on 300° for 50 to 55 minutes.
Mix tomatoes and sugar; boil 15 minutes. Turn off heat and add jello. Stir until dissolved. Put in jars and seal. Tastes just like raspberry jam. Delicious!
Bake at 350° for 25 to 30 minutes, uncovered. Stir a few times while cooking. Serve with small pumpernickel bread.
Combine all ingredients until well mixed (it is hard to mix). Bake in a 9 x 13-inch greased pan at 350° for 1 hour.
Saute onion and garlic in oil and butter in large saucepan. Add zukes, salt and pepper. Cook until tender. Stir in flour and broth; bring to boil. Cook 5 minutes; cool. Puree in blender part at a time. Serve hot or cold.
Prepare pasta according to package. Rinse, drain and cool. Pour dressing, seasoning and other ingredients; mix well. Refrigerate overnight. Serve at room temperature.
Mix together 1 stick melted margarine, sugar, vanilla, peanut butter and brown sugar and spread in pan about 1/2 inch thick. Melt chocolate chips and 1 stick of margarine. Mix together and spread over peanut butter mixture. Let cool.
Mix first 4 ingredients in a bowl. Boil 2 cups water. Add water and 3 tablespoons oil to dry ingredients. Knead together until well mixed. Let cool.
Preheat oven to 350°. Mix chicken, soups, milk and vegetables together. Cook in oven until vegetables are tender. Remove and place biscuits on top of mixture. Put back in oven and let biscuits rise and brown.
Hard-boil the eggs (run through grinder). Chop the green onions. Grate the cheese. Add other ingredients and mix well. Stuff hot dog buns with mixture. Wrap in foil and heat in a 350° oven for about 1/2 hour until cheese is melted. Leftover unheated rolls may be frozen.
Blend Ricotta and cream cheese well. Blend in sugar. Beat in eggs, one at a time. Add vanilla, lemon juice, cornstarch, flour and butter. Fold in sour cream and blend well. Pour into a 10-inch buttered spring-form pan that has been dusted liberally with graham cracker crumbs. Place in cold oven and turn heat to 325°. Bake 1 hour. Do not open oven door. Turn off oven and leave until cool, at least 2 more hours. (Serve plain or with cherry pie filling or other fruit topping, if desired.)
In a saucepan, bring water to a boil. Stir in the soup mix until dissolved. Cool slightly. In a blender, add 1/2 of soup mixture and half of the other ingredients. Top off with tomato juice; blend for a few seconds to assure the vegetables are chopped finely, but not pureed. Pour mixture in a plastic container. Prepare the remaining ingredients the same way. Top with a tablespoon of sour cream and Croutons. Makes 1 gallon.
Beat eggs until thick and lemony. Add next 6 ingredients. Beat well and pour into ungreased jelly roll pan. Spread peanut butter on top while hot.
Boil water, put in coffee. Remove from fire. Add sugar, cool until cold. Add vodka and vanilla. Makes 2 liters.
Heat oven to 350°. Melt butter in a large skillet over medium heat. Brown chicken slowly. Place in shallow baking dish. Add onion and mushrooms; cook until limp. Mix remaining ingredients, pouring over chicken. Bake 1 hour. Serves 4.
Mix yeast in 5 Tbsp. lukewarm water. Mix and keep in refrigerator until needed: Spoon out on greased pan with a tablespoon and let set 10-15 minutes to rise before baking. Bake at 450 degrees about 15 minutes.
In 2-cup glass measure, mix soup, sour cream, sherry dill and pepper. In medium bowl, mix cooked rice, broccoli and 1/2 cup of the soup mixture. In buttered 9 x 9-inch microwave dish, arrange rice mixture. Top with fish and onion, putting thickest part of fish toward outside of dish. Cover with waxed paper and microwave on High for 10 minutes or until fish flakes easily, rotating twice during baking. Remove from microwave and keep covered. Microwave remaining soup mixture on High for 4 minutes and serve as a sauce.
Melt oleo and brown onion and rice lightly. Mix with soup; pour into casserole dish and bake 30 minutes at 350°.
Cut buttermilk rolls into small pieces. Roll pieces in cinnamon and granulated sugar. Drop into a Bundt pan. Melt 1 cup brown sugar and 1/2 cup margarine in saucepan. Pour this over biscuits in Bundt pan. Bake at 350° for 35 minutes. Invert onto serving plate.
Brown hamburger with onion and pepper; drain. Add to other ingredients. May use more or less of seasoning to taste. Mix well. Place in 9 inch or larger baking dish. Bake at 350 degree for 1 hour.
Cut potatoes in 8 wedges. Set aside. Combine Parmesan and next 3 ingredients, stirring well. Dip potato wedges in melted oleo and arrange single layer in lightly greased 15 x 10 x 1-inch dish. Sprinkle cheese mix on potatoes. Bake 40 minutes at 375°, uncovered, or until tender.
Place chicken in baking dish. Mix dressing, jam, dry soup mix and water together. Pour over chicken. Cover with foil. Bake for 1/2 hour in a 350° oven. Uncover. Place pepper rings on top of chicken. Bake another 1/2 hour.
Make a syrup of the sugar and water; add the red candy and food coloring. Core and peel the apples, slicing into 3 to 4 rings each. Cook the rings in the syrup until tender.
Milk may seem to curdle, but it will work out. Mix sugar, lemon juice and salt together. Add to milk slowly. Mix in cream last. Place in freezer pan and freeze until firm. Mix together again and allow to freeze solid, 3 to 4 hours.
Melt margarine in 8 x 8 x 2-inch baking pan. Combine milk, flour and 1/2 cup of sugar in bowl; mix thoroughly. Pour into pan over melted margarine. Do not stir. Combine remaining ingredients. Do not stir. Cook at 350° until apples are cooked. Makes 4 servings.
Mix green beans, onion, green pepper and salad dressing; refrigerate. Serve cold.
Cook first 3 ingredients in double boiler until thickened. Cool. When ready to serve, add whipped cream. Use over pineapple chunks and sliced bananas. Will keep a week or more.
Sift together flour, baking powder and salt. Stir in oats and sugar. Cut in butter until mixture is crumbly. Pat 2/3 of the mixture into an 11 x 7-inch pan. Spread with preserves. Cover evenly with remaining crumb mixture and pat down gently. Bake at 375° for about 30 minutes or until it just begins to turn golden brown. Cool completely and cut into squares.
Place each chicken breast on a 12-inch square of aluminum foil. Sprinkle 1 Tablespoon of lemon juice on each breast, then sprinkle with the tarragon and garlic powder. Carefully fold the foil so that the lemon juice can't run out. Bake at 350 for 20-25 minutes.
Mix cool whip with pudding thoroughly. Add all other ingredients. Mix and chill for 1 hour.
Brown sausage and drain. Melt cheese. Combine sausage and cheese. Place bread on cookie sheet, sides touching. Spoon cheese and sausage mixture onto bread. Bake at 350° until brown.
Combine caramels and milk in top of double boiler. Heat over water until melted. Stir occasionally. Stir in pecans. Drop onto buttered wax paper. Cool at least 15 minutes. Combine chocolate and paraffin in top of double boiler. Heat until melted. Using toothpick, dip each cluster in chocolate. Cool on wax paper.
Cook sugar, water, cornstarch and salt, stirring constantly until mixture thickens and becomes opaque. Remove from heat, add Jell-O, mixing well. Let cool 5 to 7 minutes. Add strawberries, pour into two already baked pie crusts and refrigerate. Top with Cool Whip when served.
Combine first 5 ingredients in a large bowl. Stir in carrots, apple, raisins, almonds and coconut. Make a well in the center of mixture. Combine eggs, oil and vanilla; add to dry ingredients, stirring just until moistened. Spoon into greased muffin tins or pan until 2/3 full. Bake at 350° for 20 or 25 minutes. Remove from pan immediately. Yields 24 muffins.
Mix grape juice concentrate with water. Dissolve gelatine in 1 cup of juice. Add sugar, salt and two cups grape juice, heated. Stir until sugar is dissolved; add lemon juice and chill until partially set. Add remaining ingredients. Pour into mold and chill until firm.
Mix dry cake mix with melted butter and 1/4 cup of evaporated milk. Spread 1/2 of this mixture on bottom of greased 9 x 13-inch pan. Cook for 6 minutes at 350°. Cook all caramels and rest of milk until creamy (double boiler or glass bowl in microwave). Sprinkle chocolate chips on cooled cake. Spread caramel mixture on top. Crumble rest of cake mix mixture on top and bake 15 to 18 minutes longer. Cool before serving.
Arrange chicken in greased baking pan. Sprinkle with salt and pepper. Drain sauerkraut; squeeze dry. Spread over chicken. Top with Swiss cheese. Pour salad dressing evenly over cheese. Cover with foil. Bake at 325° for about 1 1/2 hours. Sprinkle with parsley. Yields 4 servings.
Shred cabbage finely. Combine all ingredients in a bowl. Pour dressing over cabbage. Toss lightly. Let salad stand a short time for flavors to blend.
Prepare yellow cake mix and leave to cool. In large glass bowl, prepare pack of Jell-O. Before the Jell-O sets, add 1/4 of the cake (cubed) and fruit. After the Jell-O is set, place 1/4 of the cake (cubed) on top of the set Jell-O. Prepare vanilla pudding and pour over cake and set Jell-O. Chill and top with Cool Whip.
Spread one side of bread slices with butter. Stack and cut in 1-inch cubes. Place in greased 12 x 8-inch baking dish. Add ham, cheese and sauerkraut; toss to mix. With fork beat the eggs, milk, mustard, salt and pepper. Pour over bread mixture. Bake in preheated oven for 30 to 35 minutes at 350°, until top is lightly browned and egg mixture is set. Makes 4 main dish servings.
Cream sugar and cream cheese. Mix pudding with milk. Fold in whipped cream. Mix all together. Crush cookies in blender. In a large clear bowl, begin layering cookies, pudding, cookies and so on, ending with cookies on top.
Preheat oven to 350°. Spray two 9-inch round cake pans with nonstick cooking spray. Mix cake mix, water, applesauce and egg whites in a large bowl with electric beater at low speed until moistened. Beat 2 minutes at high speed or beat 2 minutes by hand. Pour half of the batter into each prepared pan. Bake 30 to 40 minutes or until done. Cool in pan on rack and remove. When completely cool, layer and frost cake with your favorite frosting. Very moist and delicious.
Heat oven to 350°. Mix all ingredients well. Drop by teaspoonful onto ungreased cookie sheet and bake 10 to 15 minutes or until golden brown.
Combine all ingredients. Then put into a greased loaf pan. Bake 20 minutes at 425°.
Drain fruit (except cherries). Measure drained juice and add enough water to make four cups. Put in saucepan and bring to a boil. Add pudding mix; cook for one minute, stirring often. Arrange fruit in a bowl and pour sauce over fruit. Mash bananas under sauce to keep them from turning brown. Refrigerate 6 to 8 hours.
Add the ingredients in layers in order. Cover and let stand in refrigerator overnight. Toss just before serving.
Combine all ingredients. Mix together to form a loaf. Cook in oblong Pyrex dish at 350° for 45 minutes. Remove from oven. Drain off excess grease. Cover with catsup and cook 15 more minutes. Serve hot.
Drain salmon; remove bones and skin. Add remaining ingredients. Form into patties and fry in 4 tablespoons oil until brown. Drain.
Combine sugar, water, corn syrup and butter in a 2 quart glass mixing bowl. Microwave, uncovered, for 18 to 20 minutes on Full power or until candy thermometer registers 290°, stirring every 5 minutes. Using the cold water method, it should form a soft crack consistency. Stir in almonds. Pour at once onto a buttered cookie sheet. Cool. Break into pieces. Makes 1 1/2 pounds.
Cream sugar and shortening together. Add eggs and milk; mix well, then add sifted flour, salt and soda. Mix well. Fold in bananas and nuts. Bake for 30 to 35 minutes in a 350° oven.
Use a whisk to stir flour into grease. (Grease should cover bottom of skillet.) Wait until it bubbles, then add milk. Stir constantly. Add salt and pepper to taste. Cook on low.
Sift flour, baking powder and salt into medium size bowl. Stir in egg, water, lemon juice and Wesson oil until blended. Dip onion rings in batter a few at a time and cook in hot oil, heated to 375°. Keep hot in oven until all are cooked.
Crumble white bread until fine with no large lumps. Add glue. It will be sticky! Knead until it has the consistency of play dough. Add desired food coloring. Use a cookie cutter to make desired shapes. Lay out on a flat dry surface for several days. Turn these over every so often in order for them to dry evenly. When dry, spray with polyurethane to preserve. These make excellent ornaments, jewelry or refrigerator magnets.
Boil potatoes until done, but not soggy. Cool and take jacket off. Cut in pieces and put in pan or glass dish. Cook next 4 items together, until melted well. Pour over sweet potatoes.
Cook sliced sausage in approximately 6 cups of water for 1 hour, covered. Add beans and mix well. Sprinkle with basil and cook approximately 15 minutes on low heat, uncovered. In a cup or bowl, serve over cooked rice and top with raw chopped onion. Serve with cornbread.
In heavy skillet, cook onion in butter until tender and transparent. Place potatoes in bottom of buttered 2-quart casserole and season to taste. Add corned beef and eggs over potatoes; add cooked onion. Combine cream of mushroom soup, milk and grated cheese. Pour mixture over casserole. Blend any remaining butter in skillet with dry bread crumbs. Sprinkle crumbs on top of casserole. Bake in 375° oven for 30 minutes. Sprinkle with paprika and serve with ketchup. Yield: 4 to 6 servings.
Prepare cake mix according to directions on package. Melt butter in ungreased 13 x 9 x 2-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices on brown sugar. Place cherry halves in center of pineapple slices. Pour cake batter over pineapple slices. Bake according to directions on cake package. Cool 5 minutes in pan. Remove from pan by turning onto platter.
Mix all ingredients well. Pour into 2 graham cracker crust pie shells. Makes 2 pies. Chill 24 hours.
Wash scallops. Drain. Slice in half and set aside. Saute onion or chopped shallots in frying pan. Add canned mushrooms and juice. Saute with shallots or onions. Add parsley, white wine and then cream. Saute.
Layer cucumbers and salt. Chill 2 hours. Drain and rinse. Add onions and lemon and toss. Combine vinegar and next four ingredients and shake in a tightly covered container. Pour over cucumbers and toss. Serve.
Put torn lettuce into dish for bottom layer. Add green pepper for second layer and the onion for the third layer. For the fourth layer, add celery. Add peas for fifth layer and shredded Cheddar for sixth layer.
Add Tang to pineapple juice. Pour over fruit. Sprinkle 1 package diet instant vanilla pudding over fruit and mix well. Refrigerate.
Cook carrots, then mix with green pepper and red onion. Mix together the remaining ingredients. Pour over carrots. Cover and let stand in refrigerator for 24 hours. Drain all the sauce before serving.
Pour off liquid from can of pineapple; replace with Jell-O made with boiling water. Chill until set.
Heat butter with Worcestershire sauce, chili powder and seasoned salt in large pan. Add peanuts, pretzels, wheat and rice squares. Spread out on baking sheet and bake at 250° for 45 minutes, stirring occasionally. Add raisins and bake 15 minutes longer. Cool and store in Tupperware container. Makes 8 cups.
Mix all ingredients and pour into 3 layer cake pans. Bake at 350°.
Slowly cook venison until tender (2 hours in oven). When done, mix in electric skillet the venison, flour, salt, pepper, tomatoes, mushrooms, onions, soy sauce and beer and simmer for 15 minutes. Serve hot over buttered egg noodles.
In large punch bowl, stir together juices and carbonated beverage. Spoon sherbet into bowl. Serve immediately. Makes 38 servings (about 1/2 cup each).
In a skillet, heat the oil and brown the onion. Add the ground beef, garlic, 2 tablespoons parsley, 1/4 teaspoon pepper and 1/4 cup Parmesan cheese. Cook until the beef is browned and transfer to a dish.
Place first 3 ingredients in mixing bowl. Make a hole in the center of the mixture and put in the vanilla, eggs, oil and orange juice. Beat until smooth. Combine 2/3 cup sugar and 1/3 cup cinnamon and mix. If you wish to use more of this mixture than is called for in the recipe, use twice as much additional sugar than cinnamon. Grease and flour tube pan. Pour 1/3 of the batter into the bottom of the pan. Place a layer of apple slices on top and sprinkle with 1/3 of the cinnamon sugar mixture. Add 1/3 more of the batter topped with apple layer and 1/3 more of the cinnamon sugar mixture. Top with rest of the batter and sprinkle with the rest of cinnamon and sugar. Bake in 350° oven for 1 hour and 15 minutes.
Preheat oven to 400°. Heat butter. Add onion and saute until tender.
Boil chicken until tender. Take meat off bones. Spread chicken pieces in large baking pan. Chop two boiled eggs; spread over chicken. Bring to boil one can of chicken soup and two cups of broth. Pour over chicken in pan. Mix flour, buttermilk and margarine. Pour over chicken in pan (do not stir). Bake at 400° for 45 minutes or until brown.
Thoroughly cream sugar and shortening; sift dry ingredients together. Combine egg and milk. Add sifted dry ingredients to shortening mixture alternately with egg and milk mixture. Drop from teaspoon on greased cookie sheet. Flatten cookies by pressing lightly with glass (dipped in flour). Sprinkle each with 1/4 teaspoon candy. Bake in 350° oven for 12 minutes. Makes 3 1/2 dozen.
Toast nuts on a flat pan with sides at 325° until slightly browned. Fold sugar and salt into beaten egg whites. Beat until mixture forms stiff peaks. Fold nuts into mixture. Melt butter in oven in same pan used for browning nuts. Spread nuts and egg mixture over butter. Bake at 325° for 30 minutes. Stir every 10 minutes. Be careful they don't burn.
Mix well. Put in a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Mix. Drop by teaspoons for drop cookies and bake in a 350° oven about 15 minutes.
Combine softened cream cheese and mayonnaise; blend well. Stir in next 4 ingredients. Spread 1/4 inch thick on waxed paper. Chill at least 30 minutes. Spread oysters on cream cheese mixture and roll up jellyroll fashion. Roll log in dried green onion. Chill overnight. Cut in 1/2 inch slices. Serve with crackers. Yield: about 2 dozen slices.
Dissolve gelatine in hot water; microwave and pour in soup. Cool for 15 minutes. Beat cream cheese; add onions, celery, pimento, crab and mayonnaise. Pour into mold. Chill overnight.
Cream butter, Crisco and sugars. Beat in eggs; add remaining ingredients. Add dates, cherries and pecans. Dough will be stiff. Drop by teaspoonfuls on lightly greased cookie sheet. Bake at 350° for about 12 minutes. Makes 7 dozen. May be frozen for later.
Mix lukewarm water, sugar, salt and shortening together, then add yeast and egg. Next, add flour, saving 1 cup for kneading. After kneading for a few minutes, put in greased bowl. Cover and let rise until double. Punch down and let rise again, then make out into rolls. Let rise. Bake in greased pans at 400° for 16 to 20 minutes or until nice and brown. This dough can be made and put in refrigerator the day before you need it.
Cream butter and cream cheese together. Add lemon pepper, mushrooms and chicken. Place spoonful of mixture at large end of crescent roll and roll towards small end. Brush with melted butter and sprinkle with Parmesan cheese. Bake at 375° for 12 to 15 minutes.
Mix cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix again until well blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool; refrigerate for 3 hours or overnight. Top with fruit. Serves 8 to 10.
Cream margarine, sugar and eggs. Add cocoa. Mix well. Add flour and vanilla. Mix well. Bake in an 8-inch pie plate at 325° for 25 minutes. Let cool before serving. (Creates its own crust.) Great with whipped cream or ice cream.
Mix crumbled bacon, mushrooms, mayo and garlic powder; set aside. Unroll crescent rolls and press together. Spread with softened cream cheese and spread bacon mixture on top. Roll up the rolls and slice thin as you would cinnamon rolls. Bake for 9 minutes at 350°.
Melt butter in saucepan over medium heat. Add onion. Cook until transparent. Remove from heat. Mash potatoes. Add milk until consistency of mashed potatoes. Stir in cheese and onions. Transfer potatoes to a buttered 13 x 9-inch baking dish. Bake at 350° for 40 minutes, covered in foil. Uncover and bake an additional 20 minutes.
Cover the cabbage with cold water and let stand for about 1 hour; drain and put in large saucepan. Cover with boiling water. Simmer uncovered for 7 minutes. Do not overcook. Combine the remaining ingredients and fold in the cabbage. Turn into buttered baking dish. Bake 30 minutes at 375°.
Cook oleo, sugar and dates on low heat for 8 minutes; stir constantly. Add vanilla, nuts and rice crispies; mix well. Butter hands and roll the mixture into "fingers" and dip into powdered sugar.
Stir together flour, baking powder and salt. In a large mixer bowl, beat butter and shortening. Add sugar and beat until fluffy. Add egg, milk and vanilla and beat well. Add flour mixture and beat until well mixed. Divide dough in half. Cover and chill at least 3 hours.
Mix the sugar, water and cornstarch. Cook until thick and clear. Add the Jell-O and vanilla. Add cake coloring, if needed. Cook until thickness desired. Cool. Pour strawberries in your favorite pastry shell. Pour filling over berries. Add more berries and then more filling until all is used. Use about 1 quart berries. Chill.
In large pan, cover corn with water and boil 5 to 7 minutes, or until tender. Drain. Set aside to cool.
Combine corn syrup, water and sugar; boil to hard ball stage (265°). Beat egg whites stiff and gradually beat in boiling syrup. Whip until it begins to stiffen. Add vanilla and nuts. Drop onto waxed paper. Makes about 150 pieces. This is a real old recipe, one that was used when my Mom was a little girl.
Boil water and raisins together 5 minutes and cool. Blend together shortening, sugar, eggs and vanilla. Add raisin mixture. Add dry ingredients. Mix well. Drop on greased cookie sheet. Bake 10 to 12 minutes at 400°.
Peel and slice apples. Place in a buttered pan. Mix sugar and cinnamon and sprinkle over apples. Cream butter, brown sugar and add flour and nuts. Pour over apples. Bake in a 350° oven for 30 to 40 minutes.
Cook noodles in 6 cups of water; drain. Brown sausage in oil, cooking about 5 minutes on each side. Remove from skillet. Saute cabbage, onions, salt, pepper and caraway seed about 20 minutes. Add noodles, brown sugar and vinegar. Mix together. Arrange noodles and cabbage on dish and top with sausage.
Combine all ingredients, stirring well. Spoon into lightly greased 1-quart casserole or souffle dish. Bake at 350° for 20 minutes. Serve hot with crackers. Yield: about 5 cups. One-half of the recipe will serve 4 people and fit into a 9-inch pie dish.
Mix croutons and oleo well. Press into bottom of a 9-inch pie plate. Combine rest of ingredients except Parmesan cheese and spoon over crust. Bake at 350° for 35 minutes or until set. Sprinkle with Parmesan cheese and let stand for 5 minutes. Serves 6 to 8.