HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet saute garlic, onion and green pepper in margarine until soft. Stir in basil, oregano and salt. Toss green beans with the vegetables until beans are bright green. Cover skillet and let vegetables cook for 1 minute. (If beans are crisp, but tender, they are ready for serving. Otherwise, cook longer.) Serves 6.
Cook hamburger and drain. Add seasoning (with water as stated on the package) and cook with hamburger. Add beans and simmer. Throw in a large bowl. Add remaining ingredients and toss.
After letting the cream cheese set in room temperature for 15 to 30 minutes, chop the cream cheese completely in a mixing bowl. Add salt, Worcestershire sauce, onions, peppers and 1 cup of nuts. Mix completely, forming the mixture into a ball. Spread other cup of nuts on waxed paper and roll cheese ball in the nuts. Refrigerate, then serve with crackers.
Cream shortening, sugar and egg. Mix tomato soup with the soda; let dissolve. Add to mixture; mix well. Sift flour with next 6 ingredients; mix all together. Add raisins and walnuts. Bake in Bundt pan at 350° for 45 minutes.
About 1 1/2 hours before serving: dice carrots, celery and onion, cut potatoes into 1/2-inch pieces and mince garlic. In 5-quart Dutch oven over medium-high heat, in hot oil, cook carrots, celery and onion until tender, stirring occasionally. Add garlic and cook, stirring just until garlic begins to brown. Stir in stewed tomatoes with their liquid, dry lentils, chicken broth, potatoes and 3 cups water; stir with spoon to break up tomatoes. Over high heat, heat to boiling. Reduce heat to low; cover and simmer for 50 minutes.
Combine sweet potatoes with salt, cinnamon, brown sugar, half the pineapple and 2 tablespoons butter. Beat well. Place in a 1 1/2-quart casserole; spread remaining pineapple with coconut. Bake in moderate oven (375°) until heated through, about 30 minutes.
Melt margarine in heavy 10-inch skillet. Sprinkle brown sugar over melted margarine. Drain juice from pineapple and reserve. Arrange drained fruit and pecans over margarine-sugar coating. Beat until thick and lemon colored the 2 eggs. Add sugar. Gradually beat in pineapple juice and vanilla. Beat in flour, baking powder and salt. Pour batter over pineapple arrangement. Bake 45 minutes at 350°.
Preheat oven to 350°. Place first 4 ingredients in food processor. Process until mixture is of cornmeal consistency. Add sugar and raisins; blend mixture briefly. Do not overmix. Scrape sides of processor if necessary, to balance mixture. Add egg and milk. Process quickly. Mixture should form tight, smooth dough and be slightly moist.
Mix dry ingredients. Mix wet ingredients. Combine dry with wet ingredients. Batter will be lumpy. Fold in blueberries. Divide evenly in muffin tins. Bake at 400° for 20 to 25 minutes.
Mix together egg and sugar. Add bananas, crushed pineapple and Grape-Nuts cereal. Add Bisquick and salt. Stir about 25 strokes until blended but not smooth. Fill greased muffin tins. Bake at 400° for 20 minutes.
Beat together cream cheese, sour cream, oregano, garlic powder and red pepper. Spread evenly in a 9-inch pie plate. Spread pizza sauce over top. Sprinkle with pepperoni, onions and pepper. Bake in 350° oven for 10 minutes. Top with cheese and bake 5 minutes more. Serve with tortilla chips.
Bring first four ingredients to a boil and reduce until saucepan is almost dry. Add whipping cream; bring to a boil again and reduce by half. Add butter very slowly. Do not let mixture boil or it will separate. Squeeze lemon juice into mixture and keep warm. Serve over baked, broiled or sauteed fish or serve as a dipping sauce for crab legs, lobster or shrimp.
Preheat oven to 350°. In a large bowl, beat eggs until frothy; add sugar, pumpkin, oil, pie spice and vanilla. Beat until well blended. Add flour, baking powder, baking soda, salt and nuts; mix gently to combine. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes or until cake is golden brown. Cool one hour before frosting.
Use a 2 1/2-quart casserole. Layer rice, 1/2 hamburger over rice, potatoes over hamburger, onions over potatoes, carrots over onion and other 1/2 of hamburger over carrots. Pour stewed tomatoes over all. Cover and bake at 350° for 1 hour.
Combine ingredients in order given, adding flour last. Batter can be made day before and will keep up to 3 days. Do not stir down. Add a little oil in each muffin tin and heat before dropping in batter. Bake at 375° for 20 minutes. Makes 24 muffins.
Combine chicken and cooked rice. Add onion. Add pimentos, water chestnuts and beans. Combine soup and mayonnaise. Mix into other ingredients. Mix well. Bake at 350° until bubbly and beginning to brown. May be frozen before baking. Defrost in refrigerator if frozen.
Mix all but the last 2 ingredients. Cover and refrigerate at least 1 hour. Spread cream cheese on a serving plate. Spoon bean mixture evenly over cream cheese. Sprinkle with green onion. Serve with white corn tortilla chips.
In a large saucepan, saute onions and garlic in margarine until onions are tender. Add remaining ingredients except basil; simmer, stirring occasionally, 15 minutes or until slightly thickened. Remove from heat; cool slightly. Puree in blender (don't overblend). Return to saucepan. Stir in basil; heat gently.
Let cream cheese and margarine soften and then cream together with sugar. Mix dry vanilla pudding and the milk; set aside to thicken. After the pudding thickens, add to the cream cheese mixture. Fold in Cool Whip.
Blend the flour, soda and salt together in a small bowl. In a larger bowl, mix together the remaining ingredients, except nuts and chocolate chips, as listed. Mix the small bowl of ingredients slowly into the larger bowl. After mixing the two bowls together, stir in the nuts and chocolate chips. Bake at 375° for 10 minutes.
Cook bread according to directions. Crumble. Place squash, onion and oleo in a skillet and cook until tender. Mash. Add beaten egg, soup and bread crumbs. Mix well. Put in casserole dish and bake at 350° for 30 to 35 minutes.
Dissolve 1 cup boiling water with Jell-O. Add pineapple juice. Boil 2 minutes. Add marshmallows. Boil 1 minute. Jell until slushy. Then add pineapple and cottage cheese. Blend together whipped whipping cream and sugar, then add to Jell-O. Jell until firm in a pan.
Mix wafer crumbs, coconut and sugar. Add orange juice and mix well. Form into balls and roll in confectioners sugar. Chill overnight. Makes about 3 dozen.
Cook chicken breasts	until tender in salted water. Remove chicken from broth and cook vermicelli spaghetti, green peppers and onions in broth and 1 stick butter until done. Remove chicken from bones and add to spaghetti, peppers and onions. Add remaining ingredients and bake in casserole dish in a 325° oven for 25 to 30 minutes.
Place diced fruit in bottom of pan. Sprinkle with sugar. Use a 9 x 13-inch pan.
Beat cream cheese in large bowl with wire whisk until smooth. Gradually beat in milk. Add pudding mixes. Beat until well blended. Spread cream cheese mixture over sliced bananas arranged in pie mixture. Spread whipped topping over pineapple. Refrigerate 3 hours before serving.
In a large bowl, cream together butter and sugar. Add eggs and flour. Mix in vanilla and extract. Blend well. Spread batter into a greased 15 1/2 x 10 1/2 x 1-inch pan. Cut surface of batter into 28 squares. Spoon filling in center of each square. During baking, batter puffs up around filling. Bake in 350° oven for 45 minutes. Cut squares. Sprinkle with confectioners sugar. Cool and remove from pan.
Sift together flour, soda, cinnamon and salt and add to apple mixture. Mix well. Stir egg, oil and vanilla into apple mixture. Add pecans. Pour into greased 9 x 13-inch pan. Bake at 350° for 50 minutes.
Mix all ingredients until well blended. Press into a 9 inch pie plate. Bake at 375° for 10 minutes.
Melt butter; mix with sugar, flour, eggs, vanilla and nuts. Bake at 350° for 30 minutes. Just before cake is done, sprinkle marshmallows on top, then ice cake with chocolate icing.
Spread chicken breasts flat; fold cheese and ham slices to fit on top; fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika; use mixture to coat chicken pieces. In a 12-inch skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender. Remove the toothpicks.
Beat eggs slightly. Add sugar, mixing well. Add buttermilk, melted margarine, lemon extract, vanilla and salt. Pour into unbaked pie shell. Bake for 30 to 35 minutes at 350°.
Whip egg whites and fold in fruit. Flavor with lemon or pineapple, etc. Freeze.
In a medium skillet, saute onion in butter until soft, but not brown. Add ground meat. Cook, breaking up the meat until meat loses its pink color. In a 2-quart buttered casserole or baking dish, layer carrots and 1/2 cabbage. Sprinkle with salt and pepper. Add meat mixture; press down slightly. Add remaining cabbage.
Saute cut up bacon on medium heat until 1/2 cooked (about 3 minutes). Add onion and continue cooking until onions are translucent and bacon is almost brown. Drain and reserve cooking fat. Add beans (drain as much as possible so that most of tomato juice is out of can). Add all other ingredients and combine until mixed. Be careful not to mash up beans. Add reserved bacon drippings and mix. Cook in preheated oven at 400° for 45 to 60 minutes until brown and bubbling. You can add cooked cut up hot dogs if wanted. Serves 4 to 6 adults.
Heat oven to 350°. Grease and flour oblong pan, 13 x 9 x 2-inches or 2 round layer pans or 8 or 9 x 1 1/2-inches. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s).
Cook until clear and thick. Add dry strawberry Jell-O and 3 drops red food coloring. Stir and let cool.
Measure corn flakes. Crush to 3/4 cup. Stir in flour, baking powder and salt. Set aside. Measure margarine and sugar into large mixing bowl. Beat until light and fluffy. Add eggs and orange peel. Beat well. Stir in orange juice. Add dry ingredients, mixing only until combined. Stir in nuts and raisins. Spread in well-greased 9 x 5 x 3-inch loaf pan. Bake in oven at 350° for about 50 minutes or until wooden pick inserted near center comes out clean. Cool about 10 minutes before removing from pan. Cool completely before slicing. Yield: 1 loaf.
Mix cottage cheese and Ricotta cheese together. Combine browned hamburger and spaghetti sauce. Spread cup of sauce in 9 x 13-inch pan; layer 1/2 each of noodles, "uncooked" cheese mixture, Mozzarella and sauce. Repeat." Pour water around sides. Cover tightly with foil, bake 1 hour at 350°. Remove foil, bake 15 minutes longer. Let stand 20 minutes before serving.
Chop celery and onion, add to melted margarine and cook until almost done. Combine all ingredients in a large bowl, add broth to mix. Put in a greased pan. 13 x 9 inch pan will make thick dressing, use cookie sheet pan for thinner dressing. Bake at 350° for 45 minutes or until top is brown. Do not over bake or dressing will not be moist.
Combine all ingredients; stir well. Chill. Serve on party rye bread or crackers. Yields about 3 cups.
Spray skillet with Pam. Heat skillet, add chicken and brown. Add stewed tomatoes and Italian seasoning. Cover and simmer until chicken is tender. Stir frequently to prevent sticking. Good served with pasta.
Wrap each water chestnut with a liver, then with bacon. Secure with a toothpick. Fry in deep fat until bacon is crisp. Serve hot, with the dry mustard. Mix with water to moisten on the side.
Preheat oven to 350°. Reserve 1 cup of the cake mix. Melt 1/2 cup of the margarine and mix with remaining cake mix and 1 egg. Spread in bottom of 9 x 13-inch greased Pyrex dish. Mix together brown sugar, milk, cinnamon, 3 eggs and pumpkin. Pour over cake mix layer. Combine the reserved cake mix, 1/2 cup brown sugar and 1/2 cup softened margarine. Crumble over second layer and bake for 45 minutes at 350°. Serve with whipped cream. Refrigerate.
Boil chicken; debone and cut into small pieces. Mix together all ingredients. Pour into large casserole dish. Cook in 350° oven for 1 hour.
Pour lemon juice over apples and let stand a while. Beat eggs and combine remaining ingredients with apples. (Batter will be thin.) Drop by spoonfuls in hot fat like doughnuts. Roll in 10x sugar.
For each color desired for dyeing, measure food color, water and vinegar into a small bowl; mix well with a spoon. Leave the spoon in the bowl, so the colors don't get mixed together from one bowl to another.
Combine all ingredients in order listed. Heat to boiling and simmer 15 minutes. Allow to stand for 12 hours or overnight. Strain and serve hot. Serves 8 to 10.
Melt butter in a large pizza pan. Add flour and sugar (and nuts) to butter. Mix well with a fork. Spread dough in pan with fingers to form crust. Make a slight ridge around edge. Bake at 350° for 10 minutes. Let cool.
Fill container with water. Add crab boil. Bring to boil. Add potatoes, let boil, cook 10 minutes. Add sausage and shrimp, cook 3 to 5 minutes or until shrimp turns pink. Remove with slotted spoon. Serve with cocktail sauce.
Mix cake mix, margarine and 1 egg in a medium bowl with mixer until doughy. Press in greased 9 x 13 glass dish. Beat 3 eggs and add box confectioners sugar and softened cream cheese. Pour and spread over dough. Bake at 350° for 40 minutes. Cool. Sprinkle reserved sugar on top. Cut into squares to serve.
Melt chocolate in double boiler. Mix cereal into melted chocolate. Drop by spoonfuls onto wax paper. Let sit until set. Store in airtight tins or plastic containers.
Preheat oven to 400°. Pare, core and slice apples. Place in buttered shallow casserole dish. Mix next 5 ingredients and pour over apples.
Pound steak; cut into serving size pieces. In skillet, brown steak in shortening; pour off fat. Stir in soup and water. Cover and simmer 1-1/2 hours or until done. Stir often.
Cream shortening, sugar and eggs. Add bananas and Bisquick. Mix until blended. Stir in nuts. Pour into muffin tins. Bake at 350° about 20 minutes.
Mix margarine and brown sugar in large bowl. Stir in remaining ingredients just until crumbly. Press mixture against bottom and side of ungreased Foley pie pan, 9 x 1 1/2-inches, building up 1/2-inch edge; flute if desired.
Cream the butter and sugar. Add eggs, one at a time, beating after each. Add almond extract. Alternately add flour and sour cream. Pour in greased 9 x 13-inch pan. Blop cranberry sauce on top and knead lightly. Sprinkle with almonds. Bake 35 to 40 minutes at 350°.
Stir together all ingredients. Put into 10 individual cupcake papers in a muffin pan. Freeze until firm. Top each with a maraschino cherry flower.
Mix milk, sugar, margarine, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown. Remove from heat. Stir in coconut and pecans. Cool to room temperature and of spreading consistency. Makes about 4 1/2 cups.
Separate fillets; arrange in 1 1/2-quart utility dish. Blend together the oyster stew, mushrooms and salt. Pour over fillets; sprinkle paprika as desired. Cover with plastic wrap. Cook in Radarange oven, covered, on Full power for 5 to 7 minutes, or until flakes easily with fork.
Mix. Roll thin on a cookie sheet dusted with flour. Mark into bars. Bake at 400°, watching closely. May sprinkle with sesame or poppy seed, rolling it in.
In 1-quart microwave-proof casserole dish, combine carrots and water. Cover; cook 6 minutes. Stir in green pepper. Cover and cook 12 to 15 minutes, or until carrots are tender. Stir once during cooking time. Drain.
In blender, combine milk, eggs, flour, margarine, vanilla and salt. Blend about 10 seconds. Do not overblend. Stir in coconut. Pour into greased 9-inch pie pan. Sprinkle a little ground nutmeg on top. Bake in 350° oven for 40 minutes or until knife inserted halfway between center and edge comes out clean. Allow to cool, then chill in refrigerator for at least 3 hours. This pie makes its own crust.
In large kettle, saute onions and garlic until onions are pearly. Add all other ingredients to kettle. Add water to cover about 1-inch above ingredients. Bring to boil. Reduce heat and simmer, stirring frequently, for 2 hours. Soup will thicken dramatically. You may have to add more water to your liking. Soup is done when lentils are tender.
Melt margarine. Add remaining ingredients and mix well. Bake at 350° for 35 minutes. Remove from oven and immediately cover with miniature marshmallows, then cover with frosting.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Mix together coconut and pecans. Spread in bottom of pan. Prepare cake mix as directed on the package. Pour over nuts and coconut mixture. Mix cream cheese, margarine and sugar together until well blended. Place mixture on top of cake by teaspoonfuls. Bake for 45 minutes. Cake will be shaky, but it will set up as it cools.
Cook spaghetti twists according to directions. Drain. Put in large bowl and add bottled dressing, Good Seasons pack of dressing, green pepper, tomato and onion. Stir well. Cover and refrigerate at least 2 hours.
Mix in order, except coconut. Shape in small balls and roll in coconut. Keep in tight containers.
Let cheese and butter stand out of refrigerator until softened overnight. Grate cheese fine. Cream cheese and butter well. Add flour, salt, pepper and baking powder. Dough should be firm enough to handle. Roll in rolls to run through press. Bake at 350° for 10 to 12 minutes. (Can roll into a roll, refrigerate and then slice and bake if you don't have a press.)
Mix together yeast, 1 teaspoon sugar and warm water. Let stand 5 minutes. Add remaining ingredients and let rise until double. Roll out, cut as desired and let rise again. Deep fat fry and glaze. Glaze made with powdered sugar moistened with boiling water.
Mix all ingredients together. Bake at 350° for 1 hour. Serves 8.
Combine all ingredients except the potatoes; mix well. Place potatoes in a greased casserole. Pour mixture over potatoes. Bake at 325° for 1 hour.
Sift flour. Take out 1 tablespoon flour to dredge pecans. Add salt, baking soda and sugar. Sift again; beat eggs and add to dry ingredients. Add milk gradually. Add shortening or butter. Add nuts. Bake in well-greased pan at 350° for 1 hour or until well done.
Drain fruit and mix juice with pudding. Whisk. Add fruit. Mix all together well. Refrigerate.
Chill in icebox. Divide batter into 2 parts. Roll and spread with date and nut mixture. Store in icebox overnight. Slice and bake 10 minutes at 350°.
In medium bowl, combine ground beef, soup mix, water and stuffing mix. Blend well. Press into an 8 x 4-inch microwaveproof dish. Top with wax paper. Microwave on High 10 minutes, rotating dish once. Drain off dishes. Combine ketchup, brown sugar and mustard. Spoon over meat loaf. Microwave uncovered 3 to 4 minutes or until loaf is cooked in center (test with knife). Let stand a few minutes before serving.
Drain liquid from pineapple and blueberries. Save liquid. Dissolve jello in 1 cup boiling water. Add enough water to reserved liquid to make 1 3/4 cups liquid. Add to jello. Fold in pineapple and blueberries. Refrigerate until set in a 13 x 9-inch pan.
Heat chili in pan. Put Fritos in bowl. Cover with chili. Sprinkle with cheese.
Mix with fork, take in hand and keep dividing until you have 24 small balls. Spread balls in small tassie pans.
Mix chicken, potatoes, soup, Veg-All and 1/2 cup milk in large greased casserole. Bake at 400° until bubbly. Mix biscuit mix with 3/4 cup milk. Beat with fork until well blended. Drop by rounded teaspoonfuls on top of bubbly chicken mixture. Bake covered 15 minutes. Bake uncovered another 15 minutes until golden brown.
Place margarine, mayonnaise, garlic salt and cheese together. Gently stir in crab meat. Spread mixture evenly over English muffins. Cut each muffin half into quarters (4 wedges). Place on cookie sheet. Broil muffins until lightly browned on top. Serve hot. (Can be frozen up to 3 months.) Freeze uncooked; broil before serving.
Saute onion and celery in 1/4 cup butter until tender; remove from heat. Add stuffing mix, mixed dried fruit and raisins; stir well and set aside.
Peel potatoes and cut as for French fries. Place in center of large piece of aluminum foil (use double thickness or heavy-duty). Shape foil to form baking dish. Dot potatoes with margarine; sprinkle with salt and pepper, parsley and cheese. Pour cream over.
Mix all ingredients with a pint of sympathy and understanding combined. Flavor with loving companionship. Bake well all your life. Frost with kisses, fond hopes and tender words. This cake keeps well and should be served often.
Dissolve jell-O in boiling water. Stir in circus peanuts, stirring until almost dissolved. Add cold water. Allow to set until syrupy or partially set. Using an electric mixer, beat in Cool Whip until smooth and fluffy. Pour into large Pyrex dish and chill. Cut into squares to serve.
Cut chicken into bite size pieces and stir-fry. Break spaghetti into short pieces and cook. Drain and set aside. Saute onion and celery until soft. Add chicken stock, soup, cheese, Worcestershire sauce, salt and pepper. Add spaghetti to mixture and let stand 1 hour. Add chicken to spaghetti mixture and mix well. Bake in greased 9 x 13-inch casserole 30 minutes at 350°.
This is from my grandmother's book, "Domestic Cookery," printed in 1951.
Grease 9 x 11-inch pan. Combine first 4 ingredients. Pour butter over top. Bake at 350° for 1 hour.
Bake fish with a little seasoning; bone and flake. Place in a bowl and add eggs, mixing well. Add milk and half the butter. Add half the cracker crumbs, parsley, onion, lemon juice, salt and pepper. Mix, then place in buttered baking dish. Top with remaining cracker crumbs and butter. Place baking dish in pan of hot water and bake at 325° for about 50 minutes. Serve with tartar sauce. Serves 8 to 10.
Place all ingredients in mixing bowl, except buttermilk. Gradually add buttermilk. Mix with hand or spoon. Roll dough out on board and cut with biscuit cutter. Bake at 450° to 475° for 11 to 12 minutes.
Cook roast in roaster pan at 325° for 1 hour. Then add all other ingredients in pan. Cook for 30 minutes.
Drain kidney and pinto beans. Lightly brown bacon and onion in a skillet. Combine with rest of ingredients and pour into a buttered casserole dish. Bake at 350° for 30 minutes. Top with Parmesan cheese. Bake 5 minutes longer.
Brown onion in butter; combine with soup, broth and chilies. Add chicken to soup mixture; heat well. In a greased 9 x 13-inch baking dish, place a layer of tortillas, a layer of chicken and a layer of cheese. Repeat the layers until casserole is filled. Bake in a 350° oven for 30 minutes.
Beat eggs well. Add milk and dry ingredients. Add melted butter. Use mixer to mix batter. Fry on hot greased pan.
Peel tomatoes and cut up. Cook down. Can leave chunky or strain juice (2 to 2 1/2 gallons). Chop other ingredients and cook with tomato juice for 1 1/2 hours. Add remaining ingredients. Cook 45 minutes. Put in jars in a boiling water bath just until boiling.
Preheat oven to 400°. In a 13 x 9-inch baking dish, melt 1/2 stick margarine. Pour in apples and spread evenly. Sprinkle with cinnamon to your liking. Melt 1/2 cup peanut butter and drizzle over apples. Mix oats, Bisquick and brown sugar. Melt remaining margarine and pour over mixture. This makes the topping and it should be moist and a bit crumbly. Sprinkle over and bake for 20 minutes.
Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (15 to 20 minutes). Bring peach mixture to boil; reduce heat to low and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine. Roll half of pastry to 1/8-inch thickness. Cut to fit a 2-quart baking dish. Spoon half of peach mixture into lightly buttered baking dish; top with pastry.
Mix Jell-O in boiling water until dissolved. Pour in 8 x 8-inch pan. Cool; add strawberry while they are still frozen.