HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter in a soup pot. Add onions and carrots and cook over low heat, covered, until vegetables are tender and lightly covered, about 25 minutes. Add parsley, stock and potatoes and bring to a boil. Reduce heat; cover and simmer until potatoes are very tender, about 30 minutes. Add dill; remove soup from the heat and let it stand, covered, for 5 minutes. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade or use a food mill fitted with a medium blade. Add 1 cup of the cooking stock and process until smooth. Return pureed soup to the pot and add additional cooking liquid, about 3 to 4 cups, until the soup reaches the desired consistency. Set over low heat; add salt and pepper to taste and gradually stir in the grated cheese. When all the cheese is incorporated the soup is hot (not boiling), serve immediately. Makes 6 portions.
Place hamburger in casserole dish (raw). Sprinkle chopped onion over hamburger. Pour celery soup over this. Sprinkle with Cheddar cheese. Place Tater Tots on top. Bake at 350° for 1 hour and 15 minutes.
Heat 1 cup cranberry juice with spices. Simmer, covered, for 5 minutes; remove spices. Add remaining cranberry juice, orange juice concentrate and water. Chill. Add club soda just before serving. Makes 8 servings, about 1 cup each.
Mix first 8 ingredients. Fashion into 6 patties. Brown quickly in a hot skillet. Place browned patties in 10 x 6-inch baking dish.
Beat egg white until stiff. Add sugar, mixing until creamy. Fold in pecans and oatmeal. Spread mixture on a cooking sheet coated with nonstick vegetable spray. Bake at 350° for 15 to 20 minutes. Remove from cookie sheet onto wax paper. Cool.
Combine yolks and sugar. Sift dry ingredients together and add to sugar/egg mixture alternating with water. Add vanilla and fold in egg whites. Grease small muffin tins and fill 2/3 full. Bake at 375° for 10 minutes. Remove from pan and dip (not soak) in sugar/juice mixture.
Peel and slice apples. Mix in 1/2 cup of sugar, the spices and lemon juice. Put in greased 1/2-quart casserole. Mix rest of sugar, flour, salt and butter to make crumbs. Sprinkle over apple mixture. Bake at 350° for 45 minutes.
Melt butter over low heat in a heavy saucepan. Wooden spoon for stirring is a help. Blend in flour and seasonings. Cook over low heat, stirring, until mixture is smooth and bubbly. Remove from heat. Stir in milk and chopped up whites of eggs. Bring to boil, stirring constantly. Boil 1 minute. Pour over buttered toast. Sieve the egg yolks over top.
Cream butter and sugar until light; beat in egg and vanilla. Sift dry ingredients. Stir in nuts. Drop from teaspoon on ungreased cookie sheet. Bake about 10 minutes at 375°. Cool slightly before removing from pan. Makes 2 1/2 dozen.
Beat egg whites until stiff; add sugar, salt, cinnamon and nuts. Mix well. Melt margarine in pan, then spread nut mixture in margarine. Bake at 350° for 30 minutes. Stir every 10 minutes. Cool and serve.
Combine in blender. Marinade for 4 to 12 hours, refrigerated. Baste with marinade during cooking on grill.
Preheat oven to 400°. Lightly spray cookie sheet with nonstick cooking spray. In a large bowl, whisk vegetable shortening and applesauce until shortening breaks into pea size pieces. Add sugar and beat well. Add vanilla and egg. Mix well. Add flour mixture to applesauce mixture. Blend until smooth. Mixture will be stiff. Using flour coated hands, roll a teaspoon of dough into a ball. Place on cookie sheets 1-inch apart. Press thumb into center to make indention. Fill with 1/2 teaspoon preserves. Bake 12 to 15 minutes until light golden brown. Remove from oven and cool 10 minutes. Place on cooling rack and dust with powdered sugar. Makes 24 cookies. Per serving contains 70 calories and 1.4 grams fat.
Toss together lightly the corn flakes and 1/2 cup melted butter. Do not thaw potatoes. Saute onion in butter. Mix all ingredients together. Put in a 9 x 13-inch pan. Cover with crushed corn flakes and bake at 350° for 1 hour. Serves 15 as side dish, less if meal.
Pour oil in a pan. When heated, put mustard in; cover pan until mustard splutters. Decrease heat; fry onions, vegetables and ginger. Add 2 to 2 1/2 cups of water and bring it to a boil. Add salt. Simultaneously, in a different pan, fry (roast) the grits until golden brown. Add the grits, while stirring constantly, to the first pan. Cover pan and let simmer on low heat for 5 minutes.
Filling: Slice fruit in a deep dish. Sprinkle with lemon juice, 2/3 cup of sugar, cinnamon and ginger. Dot with butter.
Saute onion and green pepper. Add hamburger and brown. Stir in tomatoes, paste and water. Add salt and pepper. Let simmer. Meanwhile, cook mostaccioli noodles. Add to sauce mixture.
Blend all the ingredients together in a blender. Pour into small paper cups and freeze. Place a plastic spoon or popsicle stick in each cup when yogurt mixture is half frozen. Freeze thoroughly.
Remove the skin from the fish if desired. Crush the soft bones and miscellaneous with the oil and flaked salmon. Mix all ingredients in a bowl. Place in a greased loaf tin and dot with butter and bake until firm and brown.
Mix oleo and brown sugar; cream well. Add egg yolk, salt, vanilla and flour. Mix well. Spread evenly in 9 x 13-inch pan (ungreased). Bake 25 minutes until golden brown at 350°.
In medium mixing bowl microwave cream cheese (Medium) for 1 1/2 to 3 minutes or until softened, stirring once. Add sugar, milk and peanut butter. Beat at medium speed of electric mixer until smooth. Fold in whipped topping. Spoon filling evenly into crust and set aside.
Press cookie dough 1/8-inch thick on slightly greased large pizza pan. Press around edges. Bake at 350° for 10 minutes. Cool. Blend cream cheese with Cool Whip. Spread over cooled crust. Arrange fruit in rows on crust.
Place candy in heavy-duty zip top plastic bag; crush candy with a mallet. Combine crushed candy and remaining ingredients. Store in an airtight container. To serve; combine 1/4 cup cocoa mix and 3/4 cup boiling water; stir well.
Slice lettuce and place in bottom of bowl. Layer green pepper, onion, celery and peas. Add Miracle Whip. Sprinkle sugar on top of layers. Add cheese and bacon bits.
Melt butter over low heat. Mix together all dry ingredients. Add milk to butter. Add dry ingredients. Add yolks and vanilla last. Cook over medium heat until thick. Pour into cooked pastry crust and chill. You can also put crushed Snickers bars in bottom of crust.
Combine all vegetables and set aside. In a sauce pan combine sugar, vinegar and oil, salt and pepper. Bring to a boil. Cool slightly. Pour over vegetables Mix well. Cover and refrigerate for several hours. Serves 6 - 8.
Cook broccoli 5 minutes; drain. Combine the other ingredients except crackers to make the sauce. Combine sauce with broccoli and pour into casserole. Sprinkle the cracker crumbs on top. Bake at 400° for 30 minutes.
Blend cream cheese with butter until smooth. Mix in next 6 ingredients. Separate crescent dough into 4 rectangles. Spoon 1/2 cup mixture onto dough; pull up 4 corners together and twist the dough. Brush with melted butter and sprinkle crumbs on top (crumbs also can be put into mixture). Bake on ungreased cookie sheet at 325° for 20 to 25 minutes. Serves 4.
Blend together first 5 ingredients. Blend together flour, baking powder, baking soda and salt; add to sugar mixture. Stir in quick oats and chocolate chips. Bake at 350° for 8 to 10 minutes on ungreased cookie sheet. Makes 8 to 9 dozen cookies. Drop by tablespoon onto cookie sheet.
Wash sauerkraut well and drain. Chop celery, green pepper and onion. Mix all ingredients together. Keeps for several days in the refrigerator.
Boil shrimp for 3 to 5 minutes; drain and rinse. Peel shrimp and chop. Combine cream cheese, shrimp, horseradish, lemon juice, onion and liquid smoke. Mix well. Shape into a ball and chill. Combine pecans and parsley. Roll cheese ball in pecan mixture. Chill several hours or overnight.
Brown hamburger in skillet, stirring until crumbly. Pour off drippings. Add next 4 ingredients, mixing well. Cook until bubbly. Spread Doritos in baking dish. Spoon mixture over Doritos. Top with cheese. Bake at 400° until cheese melts.
Brown ground beef and drain. Cook noodles and drain. Mix pasta sauce and Parmesan cheese. You will need a 4-quart baking dish. Put a layer of meat, then the sauce, then noodles, then cottage cheese, then Mozzarella and Cheddar cheese, and ending with meat sauce on top. Cover and bake at 325° for 1 hour.
Toss bread and margarine. Thoroughly mix eggs and sugar and add to bread. Add pineapple and juice. Turn into buttered 1 1/2-quart casserole. Bake 45 minutes at 350°. Serve hot or cold with ham or poultry or any time.
Brown together hamburger and onions. Cook celery and noodles together; rinse and drain. Mix all together and bake at 350° for about 1 hour. Stir in the cashews the last 15 minutes. This is a large recipe, but can be frozen. Leave out nuts and add when baked. Makes enough for 25 people.
Melt butter in large, heavy saucepan. Add granulated sugar and salt. Bring to boiling foam over medium-high heat, stirring constantly. Turn heat to low; stir for 5 minutes. Add almonds and return to medium-high heat, still stirring. Boil until almonds split (you'll hear them pop). Turn heat to low for another 5 minutes. Pour into sheet pan and sprinkle chocolate bits over the hot toffee. Allow to melt and spread evenly over all. Sprinkle with sliced almonds. Allow to cool completely, then turn out onto clean surface and break into pieces.
Combine all. Refrigerate 2 hours. Drain before serving with tortilla chips.
Arrange wedges, peel side down, in a shallow pan. Mix ingredients and brush over potatoes. Bake at 375° for 45 minutes, brushing occasionally with mixture.
Sift flour; measure and resift with sugar and salt. In a saucepan, put oleo, shortening, water and cocoa. Bring to a boil and pour over flour and sugar mixture. In another bowl, put eggs, soda, buttermilk and vanilla. Add to first mixture and mix well. Bake in greased and floured shallow cake pan (15 1/2 x 10 1/2 x 1-inch). Bake for 20 minutes at 350°.
Brown and drain sausage. In a crock-pot combine sausage, Mexican Velveeta cheese, soup, diced tomatoes and chopped onion. When hot, serve with Mexican corn chips.
Cook macaroni in boiling, salted water until tender. Drain and set aside. Add milk and salt to eggs and set aside. In a 9x13-inch casserole dish, alternate layers of cooked macaroni and grated cheese. Cover with milk and egg mixture. Bake at 350° about 45 minutes or until firm.
Once butter has melted, add remaining ingredients. This mixture will have to be molded by hand into marble size balls. Place on greased pan close together (they will not spread). Cook at 350° for about 10 minutes. Roll while still warm in powdered sugar. Excellent around Christmas!
Brown steak in shortening. Remove from heat. Stir flour, salt and pepper into drippings. Stir in tomato soup, water and Worcestershire sauce. Bring to boil; cook for 2 minutes. Arrange meat and vegetables in gravy. Pour in casserole dish; cover tightly. Bake in 350° oven for 1 1/2 hours until meat is tender.
Combine all ingredients except rice. Spoon into a lightly greased 2-quart baking dish. Bake at 350° for 45 minutes. Serve over rice.
Brown hamburger; drain grease. Add chili seasoning, lemon pepper, salt and onion. Stir well. Add mushrooms and tomato sauce. Cook on low heat for approximately 30 minutes, stirring constantly.
Cream butter and sugar well; add egg yolks. Beat. Add 1/2 cup buttermilk, soda dissolved in 1 tablespoon warm water, flour, rest of buttermilk and lemon flavoring. Beat good. Beat egg whites until stiff; fold in. Bake at 325° for 1 hour and 20 or 30 minutes. Line pan with waxed paper which has been greased and floured.
Keep 3 cups blueberries aside. Cook remaining berries with 3/4 cup of water and 1 cup sugar until soft. Make a paste of 1/4 cup water, salt and 3 tablespoons of flour. Add to cooked berries and cook slowly over medium-low heat until thickened. Add hot mixture to uncooked berries and turn into pie shell. Chill 3 hours. Top with whipped cream.
You also need 2 (1-pound) coffee cans and plastic lids to fit.
Boil butter and water together. While boiling, add 1 cup flour; let it cool some. Stir in unbeaten eggs. Stir until all lumps are gone. Drop on greased baking sheet. Use one teaspoon for small ones or a good tablespoon for large ones. Bake in a hot (450°) oven for 25 minutes. Cut tops off to fill. May fill with cornstarch pudding or small ones may be filled with salad, chicken or crab. Sprinkle with powdered sugar.
Mix eggs, brown sugar, sugar, zucchini, salad oil and vanilla. Add flour, baking soda. Add salt, baking powder, cinnamon and raisins or walnuts. Grease and flour two loaf pans. Bake at 325° for 60 to 70 minutes. Good warm or cold with butter, jam or cheese.
Mix first 4 ingredients together and place on top of 1 to 2 pounds of Brie cheese. Bake at 350° for 20 minutes or until bubbly.
Grease 10-inch pie plate. Cook onion, pork, peppers, salt and pepper until brown. Spread in pie plate. Blend remaining ingredients and pour over pork mixture. Bake 30 minutes at 400°.
Mix and bake 25 to 30 minutes at 350° in two 9-inch layer pans or a 9 x 13-inch pan. Cool cake.
Pam or grease 10-inch tube pan. Melt chocolate. Mix together flour, baking powder, baking soda and salt. Beat together eggs, sugar, oil and melted chocolate. Add dry ingredients. Add zucchini and nuts. Bake 1 hour and 15 minutes or until done at 350°.
Preheat oven to 400°. Cream first 3 ingredients together. Add flour; mix with hands. Pat evenly over bottom of a 13 x 9-inch pan. Bake 15 to 20 minutes.
Cook rice. Mix all the ingredients together. Put in oiled baking dish and bake at 350° to 375° until browned (about 30 to 40 minutes).
Cook noodles and drain. Cook meat and onions until brown. Season with salt and pepper. Heat tomatoes and celery. Mix with meat and noodles; add mushrooms. Add 1/2 cheese. Pour into 9 x 13-inch pan. Top with remaining cheese. Let stand 1 hour, then bake 45 to 60 minutes in 350° oven.
Heat oven to 375°. Cut orange slices in small pieces using 1/4 cup flour as you cut. Beat margarine and sugars until creamy. Add eggs, vanilla and milk. Mix flour, soda, salt, cinnamon and nutmeg together. Fold into mixture until well mixed. Add orange slices, oatmeal, coconut and nuts. Drop onto cookie sheet in rounded teaspoonfuls. Bake about 10 minutes at 375°. Very festive.
Mix sugar, milk, syrup and salt and bring to a boil, stirring constantly. Boil 5 to 6 minutes. Turn off heat and add peanut butter and marshmallow cream. Add nuts, if so desired.
Brown hamburger meat; pour grease off. Add spaghetti sauce. Mix Ricotta cheese, 4 eggs, parsley and 1/2 of Mozzarella cheese in a separate bowl. Put noodles in water bowl until tender (be able to pick up).
Spread bread with butter cubes. Spray a 9 x 13-inch baking dish with cooking spray. Place bread in bottom of dish and sprinkle with crumbled sausage. Top with shredded cheese. Combine remaining ingredients. Beat well and pour over cheese. Chill at least 8 hours. Remove from fridge and bake in 350° oven for 40 to 50 minutes.
Combine crumbs, coconut and nuts in bowl. Stir in milk and rum. Mix well. Chill 4 hours or overnight. Drop from tablespoon into bowl of 10x sugar to coat. Shape into 1-inch balls. Cover and store in refrigerator. Roll again in sugar just before serving.
Melt margarine in a 9-inch square pan. Sprinkle layers of graham cracker crumbs, coconut, chocolate chips and nuts. Pour in milk and bake at 350° for 30 minutes.
Mix flour and sugar together. Add egg. Beat thoroughly and add rhubarb and pineapple. Bake 10 minutes at 425° and reduce to 350°. Bake approximately 35 more minutes or until golden brown.
Dry the liver. Saute onions in 3 tablespoons margarine. Remove onion rings and saute apples until they are cooked through, but not mushy (about 2 to 3 minutes on each side). Remove apples. Saute liver about 2 to 3 minutes on each side. Place on platter and top with onions and apples. Serves 4.
In a Dutch oven, melt butter. Add onion and saute until golden brown. Add water and bouillon; stir for first 2 minutes. Let come to a rolling boil. Reduce heat. Add pepper and wine (optional). Let simmer for an hour.
Mix all ingredients together. Roll into 2 logs (approximately 2 x 5-inch). Wrap in foil and refrigerate overnight (24 hours). Unwrap and bake in pan or on cookie sheet at 350° for 1 hour. These freeze well. Serve with crackers or use in sandwiches.
Mix together: shredded cheese, onion, cream cheese, tabasco. Form into a ball. Sprinkle curry on outside of ball. Pour mango-chutney over ball and top with chopped walnuts.
Place vegetables in baking dish. Mix onions, celery and mayo. Spread over vegetables. Melt oleo, mix with crackers and spread over casserole. Bake 30 minutes at 350°.
Prepare cake mix as directions on box. Spray 13 x 9-inch dish with Pam cooking spray. Add a layer of nuts. Follow with a layer of coconut. Pour Eagle Brand milk over the nuts and coconut. Pour the cake mixture over this mixture.
Heat oil over medium heat until hot in frying pan. Fry potatoes in one layer until golden and tender. Remove potatoes with slotted spoon to plate. Preheat oven to 350°. Saute onions in pan about 15 minutes. Butter pie plate.
Brown meat and onion together. Add seasonings; drain excess fat. Cook macaroni according to package directions; drain. Return to pan. Add meat-onion-seasoning mixture. Stir in tomato soup and tomato sauce; heat well. Mix in cheese chunks or sprinkle Parmesan cheese over top.
Heat butter and sugar. Add remaining ingredients except nuts. Mix well. Stir in nuts. Bake at 350° for 45 to 50 minutes.
Mix sugars, eggs and oil. Combine flour, baking powder, baking soda and salt and mix in alternately with milk. Add oats and chocolate chips or raisins or dates. Mix well. Drop by tablespoon on greased cookie sheet and bake for 10 minutes or until lightly browned at 350°. Makes 6 dozen.
Cook potatoes in saltwater until done. (I cut potatoes in cubes so not to cook too long.) Drain; let stand until cool. Add remaining ingredients. Then pour cooked dressing over and mix well. Sprinkle paprika on top.
Arrange fillets in a single layer in a 13 x 9-inch microwaveproof dish. Brush with melted butter or margarine or fresh lemon juice. Cover loosely with wax paper. Microwave on High 2 minutes. Turn the dish halfway around; microwave just until fish is opaque in the center, 2 to 3 minutes more. Let stand covered 2 minutes. Season with salt and freshly ground pepper.
Be careful in your selection, whether he be prune, peach or lemon. Some insist on keeping them in a pickle while others keep them in hot water. This only makes them sour and hard and sometimes even bitter. Even poor varieties may be made sweet, tender and good by garnishing them with patience, well seasoned with smiles and smothered with kisses to taste. Wrap in a mantle of charity. Keep warm with a steady fire of deepest devotion and serve with peaches and cream. When thus prepared, they will keep for years.
Soak the kidney beans overnight in cold water. Brown the hamburger and onion in butter in saucepan over medium heat. Add tomato, water, beans and seasonings. Reduce to low heat. Cover and cook for 1 hour.
Combine all ingredients and pour into a well-greased and *mealed 8-inch square or 9-inch round pan. Bake at 425° for about 30 minutes.
Mix all ingredients together, seasoning as desired with salt, pepper or seasoning salt. Roll into small balls. Brown in cooking oil in skillet. When meat balls are done, mix soup and water. Pour over meat balls. Serve over rice.
Roll out dough on pizza pan. Cook onions in butter until clear, not brown; cool. Spread on dough. Sprinkle with cumin, salt, pepper and bacon. Bake at 400° for about 20 minutes. Remove from oven. Fold egg yolk into sour cream. Pour over pastry. Bake for 10 to 15 minutes or more, until golden brown. Cool and slice.
Cook potatoes in chicken broth until done. Saute onion in butter or margarine. Add to potatoes. Then add half and half, milk and salt and pepper. Makes enough for 12 to 14 people.
Let grated cucumber stand 1 hour. After cucumbers are drained, mix all ingredients and let stand overnight. Be sure vegetables are very fine. Yield: 2 3/4 cups.
Cook sugar, butter and water on high heat in a heavy saucepan, stirring constantly. Cook for 10 minutes (at least 290° to 300° on the candy thermometer) or until brown. Add 1 teaspoon vanilla. Pour in a thin layer in a buttered 9-inch square shallow pan. Lay chocolate bars across hot mass and spread evenly. While still warm, sprinkle pecans over the top. Press nuts lightly into chocolate. Cool candy thoroughly and then break into pieces. (Can place in refrigerator to cool.) Keep in refrigerator.
Cut slits almost through the meat. Insert garlic and onion slices into slits. Place beef in bowl and pour vinegar over. Refrigerate 24 to 48 hours, basting with vinegar occasionally. When ready to cook, discard vinegar solution and brown meat in small amount of oil until nearly burned on both sides. Pour coffee and water over roast. Cover and cook very slowly for 6 hours. Season 20 minutes before serving. Thicken gravy if desired. May add Oriental cut veggies for last 20 minutes if desired. Serves 6 to 8.
Remove skin from sausage and fry until browned. Remove from pan and drain on paper towels. In a large bowl, combine sausage with all the other ingredients. Mix well and pour into a greased 10-inch pie plate. Bake at 350° for 45 minutes to an hour. Serves 8. Freezes well wrapped in foil in serving size wedges.
Pare and dice potatoes, add onion, cover with water and boil until good and soft, but not mushy. Drain, add milk, parsley, salt and pepper to taste and butter. Beat egg, add some of the soup to it and pour mixture into pot. This soup should be quite thick. If it isn't, blend a couple of tablespoons flour with equal amounts of water and add to pot. Cook a few minutes to blend flavors. Cut up hard-boiled egg and distribute pieces in soup plates. Pour soup over egg, sprinkle with paprika and serve. Serves 4.
Mix all ingredients in a large container. When you want a cup of hot chocolate, add 1 or 2 teaspoons to a cup of hot water. Add marshmallows if you wish.
Saute first 7 ingredients in margarine. With shortening and flour, make roux. Add roux slowly to sauteed vegetables. Add rest of ingredients and cook for 45 minutes.
Mix crumbs, sugar and butter. Press in 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Beat cream cheese and add sugar, vanilla and Cool Whip. Spoon over crust. Spoon pie filling over crust. Refrigerate.
Mix all ingredients in large mixing bowl until very smooth. Pour into pie shells. Bake at 350° about 50 minutes or until knife inserted in center comes out clean.
Peel banana and orange. Chop all fruit into bite-sized pieces. Add remaining ingredients; mix well and chill.
Salt and pepper chicken; place in a deep baking dish. Bake in a 375° oven for 30 minutes. In a saucepan combine cream of chicken and cream of mushroom soups; heat until creamy. Add soup to chicken and bake an additional 15 to 20 minutes.
Cook chopped onion in 2 tablespoons butter in a large Teflon skillet. Add softened cream cheese, chicken soup, diced chicken and mushrooms with liquid; heat until bubbly. Add diced green pepper and pimento; simmer. When ready to serve, add the diced, hard-cooked eggs. Serve hot over biscuits, toast or noodles.
Combine all ingredients, adding prunes last. Bake in layers at 350° for 25 minutes.
Preheat oven to 400°. Grease 2 cookie sheets. Combine milk, water, oleo and seasonings in large saucepan. Bring to full rolling boil. Add flour, all at once, stirring vigorously with wooden spoon until mixture forms a thick, smooth ball that leaves sides of pan clean. Remove from heat. Add eggs, one at a time, beating well with a wooden spoon after each addition until paste is smooth and shiny. Stir in cheese until melted. Drop by teaspoon 1 inch apart. Bake 10 minutes or until golden brown. Turn off oven. Prick in several places with a fork. Let stand in oven 5 minutes.