HumbleIntelligence/food-ner-1-Million huggingface dataset:
In bottom of roasting pan (can line with tinfoil if you wish), spread can of celery or mushroom soup (I use 2 cans of each, sometimes more). It depends on how much gravy you want. Slice one onion on top of soup that was spread on bottom of pan. Add 1 can of mushrooms (or whatever amount you want). Season meat (not too heavy) and place on top of soup.
Simmer rice in water and milk for about 45 minutes or until sauce is thick and rice is soft. Beat egg yolks, sugar and vanilla together until thick and creamy. Gradually stir hot rice mixture into eggs and return to saucepan. Add salt and cook over low heat for several minutes, stirring constantly to prevent curdling. Ladle into pudding dishes and sprinkle with cinnamon. Cool. Place in refrigerator and serve cold.
Brush jelly roll pan with oleo. Heat brown sugar, syrup, butter and salt in large saucepan on medium heat, stirring constantly, until sugar is dissolved, about 5 minutes. Do not overcook. Remove from heat. Stir in cereal and nuts until well coated.
Peel and quarter the zucchini. Cover bottom of shallow baking dish with zucchini. Sprinkle with salt, garlic salt, oregano and pepper. Slice the tomatoes; place over squash. Season same as for squash. Slice enough onion to make a layer; season as before. Over onion, layer sharp cheese slices. Top with layer of bacon strips. Bake, uncovered, at 350° for 45 minutes.
Whisk together in a small bowl. Chill until ready to serve. Great for luncheon fruit salad.
Chill a medium mixing bowl and the beaters of an electric mixer in the refrigerator while preparing the shortcakes.
Heat oil in saucepan on medium heat. Add mushrooms and onions. Saute about 5 minutes. Combine potatoes, parsley, salt and pepper. Stir in evaporated milk. Reduce heat to low. Heat mixture thoroughly (about 5 minutes). Makes 6 servings.
Sift together first six ingredients. Toss walnuts into dry mixture. Cut in butter; add milk, egg and carrots. Mix lightly, being careful not to overmix.	Spoon into greased muffin tins until almost full. Bake in preheated 400° oven 20 minutes. Makes one dozen muffins.
Cook sugar, syrup, vinegar and milk 4 minutes. After it starts boiling, add peanut butter, marshmallow cream and nuts. Mix well and dump into greased pan. Cool.
Combine first 7 ingredients. Add steak. Marinate at least 4 hours. Drain. Cook steak as desired.
Place chopped broccoli in buttered baking pan. Sprinkle with salt. Spread undiluted soup over broccoli. Sprinkle chopped onions and Cheddar cheese. Top with cracker crumbs and melted margarine. Bake at 350° for 20 to 30 minutes.
Fry cubed steak and put it in a big casserole dish, then add a layer of carrots and a layer of potatoes; salt each layer to taste. Put in oven for 1 1/2 hours at 375°.
Preheat oven to 375°. Mix together mayonnaise, cheese, lemon juice, onion powder and salt. Cut unpeeled nectarines into large cubes. Combine nectarines, chicken, celery, onion and noodles. Add mayonnaise mixture and mix gently. Spoon into greased shallow 9 x 13-inch baking dish. Bake at 375° for 20 minutes. Spoon each serving onto lettuce leaves.
Combine all ingredients. Pour into greased casserole and refrigerate, covered, overnight. Bake in 350° oven for 1 hour. Serves 8.
Set medium size 15 3/4 x 11 1/4 x 3-inch aluminum roaster pan on a cookie sheet. Combine Crispix cereal, nuts and pretzels in the pan. Set aside.
In a medium sized skillet, heat oil, adding celery, onion, green pepper, garlic, salt and meat. Cook until the onion is tender. Drain off fat. Stir in the pork and beans, lima beans with liquid and chili sauce. Do not cover. Simmer about 10 minutes. Serve while hot.
Put the pie filling in 9 x 13-inch pan. Mix together the sugar, flour and eggs until mixture is crumbly. If sticky, add a little more flour. Melt the margarine and spoon over top of mixture. Bake at 400° for 25 to 30 minutes or until browned well on top.
Chop nuts and spread over greased 9 x 13-inch pan. Mix cake mix by directions on box and spread over nuts. Cream softened oleo and cream cheese. Add box of confectioners sugar slowly. Mix thoroughly. Spoon on top of cake mix and bake in preheated oven for 50 to 60 minutes at 350°.
Brown hamburger. Drain. Cook zucchini until tender. Drain. Arrange in baking dish. Cover with hamburger. Top with cheese. Drain tomatoes and put on top of everything. Cover with Mozzarella cheese. Bake 45 minutes at 350°. Let stand 15 minutes before serving.
Cream butter and sugar; add well beaten eggs. Chop fruit and nuts; mix with 1 cup flour. Sift together remaining flour and baking powder; add to creamed mixture. Add fruit, nuts and flavoring; mix well. Pour batter into tube pan, lined with brown paper or waxed paper and greased. Place in cold oven and bake at 300°.
Boil giblets in water (enough to cover). Simmer until tender. When cool, shred all meat from neck and cut up remaining giblets in small pieces. Brown onions in oil or fat, then add mushrooms and giblets. Season with salt and pepper. Simmer for awhile. Add cooked rice and serve hot. May be used as a separate dish or as a stuffing for poultry.
Spread ham and 1/2 cup cheese on bottom of pie crust. Mix remaining ingredients except butter and pour in pie shell. Sprinkle remaining 1/4 cup cheese over mixture and dot with butter. Bake at 350° for about 30 minutes. Allow to cool for 30 minutes after baking and sprinkle nutmeg and pepper on top.
Blend sugar, flour and salt in a medium saucepan. Blend in cherry juice and red food coloring. Add cherries; cook and stir over medium heat until mixture has boiled 1 minute. Remove from heat; stir in butter and almond extract. Set aside to cool while you mix pie crust. Pour into pastry lined 9-inch pie plate. Cover with top crust, seal and flute edge. Cut slits for escape of steam. Bake at 400° for 30 minutes until desired brownness. Serves 8.
Mix cake mix as directed. Instead of water use pineapple juice from the pineapple. Add other ingredients and bake at 350°.
Bring sugar, cocoa, milk, salt and butter to boil. Boil 1 minute. Remove from heat, add oats, Karo syrup, peanut butter and vanilla. Stir until blended. Drop from teaspoon onto a greased baking sheet until cool. Makes about 12 to 15 cookies.
Peel and quarter apples. Roll out biscuits and place an apple piece in center. Pull edges of dough up and pinch together at top. Place in a 9 x 13-inch pan. Flip water over top. Cut butter into chunks and place on apples.
Boil chicken thighs with salt and 2 teaspoon poultry seasoning until done. Crush crackers and spread part of them on bottom of buttered long Pyrex dish. Cut chicken up and spread on top of crackers. Melt margarine; add soup, broth and sour cream in a pot and mix well. Pour this mixture over chicken. Sprinkle remaining cracker crumbs on top. Bake at 350° until hot and bubbly (15 minutes), then cover with foil. Cook 25 more minutes. Remove foil and let brown.
Preheat oven to 375°. Mix together all ingredients. Form into 1-inch balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Uncooked sausage balls can be frozen. Makes 6 dozen.
Insure chicken is boned and pounded. Mix all other ingredients into shallow ovenproof dish. Add chicken and marinate overnight in refrigerator. Turn occasionally. Heat oven to 425°. Remove 1/2 of marinade. Bake 12 to 15 minutes or until done. Serve.
Mix and bake at 350° for 30 minutes. Can sprinkle with cheese and bread crumbs.
Preheat oven to 400°. Drain pineapple and save syrup. For each pound of beans, stir in 2 tablespoons brown sugar, 1 tablespoon syrup from pineapple slices, 1 tablespoon catsup and 1 teaspoon prepared mustard. Bake in shallow casserole for 30 minutes. Top with drained pineapple slices and bake for 30 minutes more.
Thoroughly mix cream cheese, nuts, fruit cocktail, and pudding. This can be spread over cinnamon or raisin bread for sandwiches or made into a ball and rolled in chopped nuts and served with cinnamon graham crackers.
Grease and flour a round tube pan. Let cream cheese, butter and margarine soften. Beat in 3 cups sugar. Add eggs one at a time and beat. Add flour and vanilla. Beat well. Bake at 350° about 1 1/2 hours. Cool for 10 minutes before removing from pan.
Mix jello, water and sugar together until dissolved. Chill until half solid. Add milk and juice to jello and whip until fluffy. Make crumbs out of wafers; put some in casserole dish, then some of fluff mixture, then little more wafer crumbs, then rest of fluff mixture. Sprinkle crumbs and nuts over top. Refrigerate until firm.
Preheat oven to 350°. Place pork chops on casserole dish. Cover with soups and water. Cook 1 hour. Use gravy over white rice when done.
In a saucepan, combine milk and molasses. Stir in cornmeal; cook and stir until bubbly. Reduce heat; cook and stir for 10 minutes more. Remove from heat. Combine egg, sugar, oleo and rest of ingredients. Stir into hot mixture. Pour into a 1-quart casserole. Bake, uncovered, for 1 hour at 300°.
Prepare powdered drink mix according to package directions. Chill. Place ice cream and strawberries in punch bowl. Pour in prepared drink. Stir. Makes 40 servings.
Mix well and add apples. Combine sugar and cinnamon; sprinkle on top. Bake at 350° for 1 hour.
Peel and dice potatoes. Place in saucepan with salt and water to cover. Bring to boil and simmer for 20 minutes. Thoroughly wash leeks and cut into rings. Place leeks and a little water in separate saucepan. Bring to boil; cover and simmer for 15 minutes. Dice bacon, peel and slice onion into rings. Puree cooked potatoes and their liquid into blender or food processor. Stir leek rings and their cooking liquid into puree. Add hot meat stock until soup is smooth. Stir in whipping cream.
Drain oranges and pineapple; set aside. Soften cream cheese and combine with Cool Whip. Sprinkle Jell-O over mixture, then fold in oranges and pineapple. Add cottage cheese; mix well. Pour into 13 x 9 x 2-inch pan. Chill until firm. Serves 12 to 15.
Prepare rice and seasoning packet according to package directions. In a large saucepan, melt margarine. Add onion and cook over low heat until tender. Stir in flour gradually. Stir in half and half and chicken broth. Add salt and pepper. Cook, stirring constantly, until thickened. Stir in chicken, parsley, cooked rice, pimiento and almonds.
Heat soup, add broth. Mix in other ingredients and pour into a 9 x 13 casserole dish. Crush 1 or 2 rolls ritz crackers. Mix with 1 stick melted margarine. Place on top of casserole and bake at 350 F for 30 minutes.
Wash and pat dry pork loins. Tenderize for 1 hour, then salt and pepper on both sides. Cut up half an onion. Put over the meat. Cut green pepper up and spread over the meat. Take milk and pour over each piece. Take butter and place a piece on each piece of meat. Put in oven. Bake at 350° for 1 hour. Make gravy from drippings.
In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. In a double boiler or microwave, melt white chocolate. Fold into cream cheese mixture with nuts. Spread into a greased 8-inch baking pan. Chill until ready to serve. Cut into squares. Yields about 48 pieces.
Fry sausage in large skillet; drain. Add whole tomatoes, tomato paste, garlic, Italian seasoning and pepper. Simmer. In small bowl, mix cottage cheese. Cook lasagna noodles.
Combine ingredients to make soft dough. Fill muffin cups 3/4 full. Bake at 425° until light brown. Makes 12 biscuits.
Cook potatoes in water until tender. Drain. Add to casserole dish. Mix sugar and oleo. Top potatoes. Bake at 350° for 30 minutes. Top with marshmallows.
Mix the first 4 ingredients until creamy. Put one layer of mixture, then put nuts and coconut between each layer and on top. Cover with wax paper and weigh down with another dish. Refrigerate overnight. Next day, top with whipped cream and serve.
Mix ingredients and bake in 1-quart baking dish for 1 hour at 400°.
Using a well buttered plate, arrange 3 or 4 nuts in a cluster. Place 1 caramel on top of each cluster and microwave on Low until soft. Remove and press down with a well buttered knife. While these are cooling, melt chocolate chips, stirring constantly until smooth. Spoon chocolate over clusters. Let stand until firm. Remove from plate with a spatula.
Cook in iron frying pan the sugar and Karo syrup until it spins a thread. Add 3 cups raw peanuts and cook 15 minutes or until done and color is amber. Remove and add 1/2 teaspoon soda. Stir and pour on greased cookie sheet. Let cool and harden.
Mix the first 4 ingredients together. Roll into small balls. Roll the balls in crushed cornflakes. Place on waxed paper and chill 1 hour. Serves 10.
In large saucepan, cover beans with water and soak overnight. Bring to boil and cook two minutes. Remove from heat. Cover and let stand 1 hour. Add tomatoes, onion, green peppers, garlic, bay leaf, salt, thyme and pepper. If necessary, add water to cover. Bring to a boil. Cover and simmer 1-1/2 to 2 hours or until beans are tender, adding more water if beans are dry. Remove bay leaf and serve with rice. Serves 4.
Saute sausage, green pepper and onions. Remove sausage, green pepper and onions. Saute zucchini in pan. Mix sausage mixture with spaghetti sauce. In a 10 x 10-inch casserole dish, layer 1/2 of the sausage mixture on bottom of casserole. Ad cooked rice. Layer zucchini, 1/2 of Mozzarella cheese and all of the Parmesan cheese. Add other 1/2 of sausage mixture. Top with the rest of Mozzarella cheese. Bake at 350° for 30 minutes.
Sift flour. Re-sift with salt, baking powder and powdered sugar. Beat eggs. Add and beat milk, water and vanilla. Make a well in the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes; ignore the lumps, they will take care of themselves. You may rest the batter refrigerated 3 to 6 hours. Heat a 5-inch skillet. Grease it with a few drops of oil. Add a small quantity of batter. Tip the skillet and let the batter spread over the bottom. Cook the pancake over moderate heat. When it is brown underneath, reverse it and brown the other side. Use a few drops of oil for each pancake.
Place chicken in lightly greased 12 x 9-inch baking dish. Blend soup with broth and tarragon. Pour over chicken. Arrange egg slices over chicken.
Dissolve the 1 teaspoon sugar and cake yeast in the warm water. Heat to lukewarm the tomato juice, 1/2 cup sugar, the butter and salt. Let cool. Add the beaten eggs and 3 cups flour; beat. To this mixture, add the dissolved yeast and beat again. Add 2 more cups flour; mix well. Sprinkle 1 cup flour on pastry cloth; turn out dough onto it and knead. Put in well-greased bowl; let rise. Punch down; let rise again. These can be made in the form of butterhorns or put in muffin tins. Bake in a 350° oven for about 20 minutes, or until light brown. Do not overbake.
Combine ingredients except salad oil. Mix well. Drop mixture by tablespoon in hot oil in a large skillet. Flatten patties to 1/2-inch thickness. Cook to golden brown; turn and brown other side.
Put raisins in hot water for awhile and then drain, if raisins are not soft. Sift together sugar and flour. You may substitute all white flour with 2 cups white and 2 cups whole wheat or 2 cups white flour, 1 cup whole wheat, 1/2 cup soy and 1/2 cup wheat germ. Sift baking soda and salt with flour and sugar. Add buttermilk or sour milk. Mix all ingredients well and then fold in raisins. Bake at 350° for 1 hour (maybe 10 to 15 minutes more).
Mash enough berries to measure 1 cup. Blend sugar and cornstarch in saucepan. Stir in water and crushed berries. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add a few drops of red food coloring, if desired. Cool.
Mix pretzels, margarine and 3 tablespoons sugar together and put in 13 x 9 x 2-inch pan. Bake at 400° 7 to 10 minutes. Dissolve the jello in 2 cups boiling water. Add strawberries and pineapple. Mix the cream cheese and cup of sugar and put on top of pretzel mixture. Put the Jell-O mixture on top of cream cheese and then add Cool Whip on top. Sprinkle with nuts if desired.
Mix oranges and pineapple; add pudding mix and mix well. Add marshmallows and nuts. Fold in Cool Whip. Refrigerate for 1 hour before serving.
Place meat in roasting pan. Mix dry mustard, Worcestershire sauce and brown sugar; pour over meat. Place bay leaves on top. Pour apple juice beside meat. Bake 2 to 3 hours in a 350° oven.
Combine first 5 ingredients in saucepan. Bring to boil. Drop in onion slices; turn heat off. Cool and refrigerate.
Mix ham and cheese well. Shape into a log and roll in pecans. Refrigerate (as long as needed). Serve with crackers.
Cut steak crosswise in 1/4-inch strips and spread out on counter or board. Apply tenderizer, if desired.
Cook sausage; drain. Put in a lightly greased casserole dish. Combine cooked hot grits, cheese and butter. Stir until melted. Gradually add beaten eggs. Pour over sausage. Bake at 350° for 45 minutes.
Chop bacon into pan and fry until brown. Add onions. Cook until brown. Add beans; stir well. Bake 30 minutes in medium-hot oven.
Mix all ingredients together until mixed well. Heat vegetable oil in a loaf dish. Pour in mixture. Bake for 35 minutes at 350°. Serves 6 or more.
Take all crusts off Wonder bread slices, 40 or so. With a rolling pin, flatten out all pieces of the bread and sprinkle with bacon pieces. Cut asparagus in half and place one piece on each piece of bread. Roll bread up and cut in half or thirds. Place on seam side down onto a greased cookie sheet. Drizzle melted margarine over the tops and sprinkle Parmesan cheese and paprika on the tops. Bake at 400° for 12 minutes.
Cream together butter and cream cheese until smooth. Add sugar; beat well. Beat in eggs, one at a time; add vanilla. Combine flour, salt, and baking powder; add to cream cheese mixture. Blend in raisins. Heavily grease a tube pan; sprinkle 6 Tbsp. of chopped pecans in pan. Pour batter in pan and bake at 300° approximately 1 1/2 hours. Let stand in pan 10 minutes before removing.
Combine flour, salt and cream of tartar. Add water, oil and food coloring. Cook over low heat until stiff. Let cool and knead. Roll into ball and store in airtight container.
Stir by hand or use mixer. Store in dark bottles; let stand for 3 weeks.
Heat the oil in skillet. Dip tomato slices in egg, then in flour. Brown on both sides. Sprinkle with salt, pepper and cheese, if desired. Serve hot.
Mix together in mixing bowl until light and fluffy. Store in covered cans on shelf in pantry. Brush on pans as needed with pastry brush. This eliminates products (cakes, cookies, bread) from sticking to pans and reduces pan cleaning.
Soften cream cheese and mix with sugar. Beat in the Cool Whip. Pour mixture into crust and top with your favorite pie filling.
Put eggs into a mixing bowl and beat very light. Beat in sugar gradually. Add milk and vanilla; mix thoroughly. Add spices to flour. Add flour to first mixture and beat until smooth. Add flour and mix well.
Cook hamburger in skillet; drain hamburger. Combine remainder of ingredients with hamburger. Bake 1 hour at 350°.
Mix all ingredients well. Pour into greased skillet. Bake in 450° oven until lightly browned. Place under broiler to brown.
In medium bowl, stir together mayonnaise, relish, and onion. Add meat, cheese and celery. Stir until well mixed. Cover and refrigerate several hours. Makes 3 cups.
Arrange chicken in pan. Mix French dressing and apricot preserves and brown gravy. Mix, pour over chicken and marinate for 1 hour. Bake in a 350° oven for 1 hour and 15 minutes.
Mix ingredients together and pour in a dish and let set. Top with 1 cup sour cream, 1/2 cup salad dressing and 1 cup miniature marshmallows.
Combine cranberries with dash of cake coloring. Mix sugar with cranberries. Mix cranberries, pineapple and marshmallows together and let stand in icebox for a while. Fold in whipped topping and serve. This will hold up to several days. Serves 8 to 10.
Preheat oven to 400°. Mix sugar and flour together in mixing bowl. Combine butter, cocoa, water and shortening in saucepan; bring to a boiling point. Pour hot liquid over dry ingredients. Add buttermilk with soda, egg and vanilla; mix well. Pour batter into an 11 x 15 x 1-inch pan. Bake 20 minutes.
Mix all dry ingredients. Add 1/4 cup lite corn syrup and 1/2 cup bourbon. Stir until well mixed. Roll into 1-inch balls. Dip into chocolate chips melted with 2 tablespoons shortening (use a double boiler). Lay out on waxed paper in refrigerator until firm. Best if kept cold. Makes about 5 dozen.
Peel and dice potatoes and onion. Mash tomatoes. Place all ingredients in a large pot. Add water and cook until potatoes are tender and rice is done.
Heat oven to 375°. Mix together sugar, flour and cornmeal. Stir in remaining ingredients. Pour into pie crust and bake 35 - 45 minutes until golden brown on top.
Use blender and mix in order given, everything except the shrimp. Fold in shrimp last. Serve with large Fritos.
Combine cake mix, melted butter and egg. Press into lightly greased 9 x 13-inch pan. Bake at 350° for 10 to 12 minutes.
Sift dry ingredients together. Add liquid. Roll in ball and put in refrigerator. Will keep 2 weeks. Pinch off dough for biscuit. Bake in greased pan 425° until brown.
Mix well and pour into floured and greased angel food cake pan. Bake for 1 hour.
For each sandwich, use 1 hot dog and half hamburger bun. Cut a slice of cheese into 4 squares. Put 1 square on each bun half. Place on cookie sheet in 250° oven until cheese melts. Cut hot dogs every inch carefully. Do not cut clear through. Boil hot dogs until they curl. Place 1 on each bun. Put a quarter slice cheese on that. Put in oven at 400° until cheese melts. Watch carefully.
Roll 1/2 of pastry on floured surface into circle 1-inch larger than inverted pie plate. Ease pastry into pie plate. Combine cornstarch, Equal measure, cinnamon, nutmeg and salt. Sprinkle over apples in large bowl and toss. Arrange apples in pastry. Roll remaining pastry into circle large enough to fit top of pie. Place pastry over top of pie and seal edges of pastry. Trim and flute.
Cream soft butter and sugar. Add beaten egg and orange rind. Beat well. Add flour, sifted with salt and baking powder. You can add orange juice. Beat until smooth. Chill until firm. Roll thin and cut. Sprinkle with red and green sugar. Bake at 300° for 5 minutes.
Cook broccoli and drain well. Cut up 1/2 stick margarine with Velveeta cheese. Mix with cooked broccoli. Top with crushed Ritz crackers and 1/2 stick butter or margarine. Bake at 350° for 20 minutes. Serves 6 to 8.
Wet the bread under water and wring out. Mix all but last four ingredients together, including the bread. Make a ball of the meat and dredge in flour. Brown and drain most of the grease off. Put meatballs in a crock-pot. Add soup, milk or water and sour cream. Pour this mixture over the meatballs and cook on low heat in the crock-pot.
Cream well butter and sugar. Add flour, salt and ice water. Beat 4 egg whites stiff. Add 3 1/2 teaspoons baking powder. Fold into other mixture. Bake in two round 9-inch pans and bake 25 to 30 minutes at 375°.
In a large frying pan cook ground beef. Season ground beef to taste. On a floured surface place crescent dough, separating parts as it is placed on the surface. With a tablespoon, scoop up ground beef and place it on the dough. Cover meat with dough. Pinch the ends. Preheat oven at 350°. Place patties on a sheet pan. Cook until patties are browned. Serve warm.
Rinse and pat roast dry. Blend soup, wine and onion soup mix. Put roast in large piece of heavy foil. Pour soup mix over roast. Place potatoes, carrots, and onions around roast. Seal foil. Bake in 350° oven for 5 to 5 1/2 hours. Serves 4.
Rinse and pat dry salmon fillet. Sprinkle salt and pepper on the inside of fillet. Press in 10 slices of garlic and 10 of ginger. Heat oil in a skillet and stir-fry 5 slices of ginger. With the seasoned side down, pan fry the salmon until the edges are cooked (turn opaque and slightly brown). Turn the fillet over and fry until done. Remove the salmon from the skillet and discard the garlic and ginger. Serve with lemon wedges or sprinkle fried salmon with finely chopped walnuts as preferred.