HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season beef cubes with salt, then dredge meat with flour. Brown beef in the shortening. Remove beef to large kettle. Add the water and bouillon cubes. Cover; bring to a boil, then simmer for 20 minutes. Cut celery, potatoes, carrots and onion into 1-inch pieces; add to meat. Add salt. Bring to boil, then simmer for 40 to 45 minutes in a covered kettle. Add tomatoes; simmer 20 minutes. Serve hot with corn bread.
Cook broccoli as directed on package. Mix in bowl the soup, mayonnaise, egg, salt and pepper. Set aside. After broccoli is done, place in bottom of baking dish. Pour mixture over broccoli. Place Cheddar cheese over mixture. Then place croutons on top. Cover and bake at 350° until croutons are brown.
Combine pineapple, brown sugar, 1/4 cup butter or margarine, cinnamon and syrup. Cook over medium heat until mixture starts to boil. Spoon into ungreased 9-inch square pan. Sprinkle with coconut. Slice banana. Measure water into warm bowl. Crumble or sprinkle in yeast. Stir until dissolved. Cream remaining butter or margarine with white sugar and salt. Add eggs, milk and yeast mixture. Beat until well blended. Stir in flour. Spoon carefully over pineapple mixture, let rise in warm place free from draft until double in size, about 1 hour. Bake in oven at 375° for 40 minutes or until done. Let cool in pan for 15 minutes then remove.
Mix ingredients together and pour into well-greased baking dish. Bake at 350° for about 35 minutes.
In a quiche-size casserole dish, layer the refried beans. Press them firmly into the bottom of the dish. Top the beans with the salsa. Sprinkle the shredded Cheddar cheese on next. Bake 5 minutes in microwave on High. Divide sour cream up into 4 to 5 spoonfuls and dollop on top of Cheddar cheese. Sprinkle with black olives.
Beat eggs well in large mixing bowl. Add all other ingredients except zucchini and mix well. Fold in zucchini and mix until well coated. Put mixture in greased pie plate or quiche dish. Bake in 350° oven 1 hour.
Cream 1/2 cup butter and 1 cup vegetable shortening. Add 1 pound sugar (use light brown with the banana cake) when well mixed. Slowly add warm milk (1/2 regular and 1/2 canned Pet milk). Add slowly to prevent curdling. Combine 2 tablespoons whole wheat flour and 2 tablespoons confectioners sugar and add this to the frosting mixture and beat until creamy.
Mix all ingredients. Pour into a 13 x 8 x 2-inch Pyrex dish. Freeze. Cut into squares and serve.
Mix flour, baking powder and salt. Beat eggs with milk. Mix liquid with dry ingredients. Add cubed bread and mix again. Let stand for 1/2 hour. Make 2 balls and roll each in flour. Place balls into boiling water and boil for 10 minutes. Turn over and boil for 15 more minutes. Cut one in half and check if done. When done, take out and slice.
Peel the onions; parboil in boiling, salted water with the butter. Drain and cool. Carefully scoop out the center part of each onion and chop very fine with half its quantity of chopped mushrooms. Put in a saucepan with the cup of bread crumbs, salt, pepper and nutmeg, then add the white sauce. Mix well and stuff the center of the onions with this mixture. Place onions on buttered tin. Sprinkle the tops with bread crumbs. Put a small piece of butter on each one and bake in a moderate oven for 1/2 hour.
Thaw lemonade and Cool Whip. Mix Eagle Brand with lemonade concentrate. Combine with Cool Whip; pour into graham cracker crusts and serve.
In long deep dish, layer lettuce, peas and onion. Sprinkle cheese over thin layer of mayonnaise. Spread over onion. Cut up eggs over cheese. Top with bacon pieces that have been fried and drained. Chill 2 hours before serving.
Cook squash until tender; drain and when cool, mash. Mix eggs, sugar, flour and flavoring real good. Blend in margarine and squash. Pour into 2 unbaked pie shells. Bake 1 hour or until done at 350°.
Blend margarine, mustard, poppy seed, onion and Worcestershire sauce to make a spread. Cut rolls in half. Spread margarine mixture on each cut half. Place small amount of ham and cheese on bottom of each roll. Cover with top half of roll. Wrap in foil and place on baking sheet. Preheat oven to 325°. Bake for 10 minutes or until cheese melts. Makes 60 appetizer sandwiches.
Blend together cream cheese, mayonnaise and lemon juice. Add chopped crab meat, celery and green onions. Mix well and serve with crackers. Makes 2 1/2 cups.
Mix first 4 ingredients together. When ready to serve, break up sherbet and add. Makes about 2 gallons.
Mix and press in bottom of 9 x 13-inch baking dish. Cook at 300° for 15 minutes. Let cool.
In a bowl, beat egg white until foamy. Add pecans and toss until well coated. Combine sugar and cinnamon; sprinkle over pecans and toss to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300° for 30 minutes or until browned. Cool on waxed paper.
Drain and flake salmon; remove any skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Mix well. I sometimes mush it with my hands, then form into a ball. Chill several hours.
Cook squash and onion in a small amount of water; drain well. Combine with rice, cheese and seasonings. Blend in eggs and mayonnaise; stir into vegetable mixture. Turn into a greased shallow 2-quart casserole. Top with bread crumbs and almonds. Bake at 350° for 30 minutes.
Grease crock-pot. Arrange dried beef on bottom and sides of crock-pot. Wrap bacon	around	chicken; place on beef. Mix soup according to directions and pour over chicken. Cook on low 7 to 9 hours or high 3 to 4 hours. Add sour cream last 1/2 hour of cooking.
Cream sugar and margarine. Add eggs, then flour and vanilla. Beat until smooth. Add nuts. Bake in greased 13 x 9 x 2-inch pan at 350° for about 40 minutes. They will look like they fell. Let cool; cut into squares.
Combine top five ingredients, then fold in sour cream. Pour in shallow baking dish and top with grated cheese before baking.
Prepare yellow cake per instructions on box, adding Crisco (optional). Pour into 3 layer pans. Bake per instructions. Prepare Chocolate Icing.
Grease 13 x 9-inch pan well. Mix all ingredients. Bake at 350° for 35 to 45 minutes.
Spray a 9 x 13-inch cake pan with Pam spray. Lay crescent rolls flat in pan. Cook sausage, drain all grease. Place over uncooked crescent rolls; top with hash browns, Cheddar cheese, onions and green and red peppers. Combine eggs with milk. Pour egg mixture over all. Bake at 400° for 40 to 50 minutes or until egg mixture is completely firm. Let cool for 5 to 10 minutes and enjoy.
Slice fried sausage and add other ingredients to pot. You may use water, tomato juice or any other broth to cover. Cook 20 minutes to 1/2 hour. Use your imagination for different varieties like chicken or beef or pasta, etc.
Mix oatmeal, coconut, nuts, cocoa and vanilla in mixing bowl. In saucepan, cook sugar, milk and butter. Bring to a rolling boil and cook for 1 minute. Pour over mixture and stir well. Drop on greased cookie sheet and cool. Serve as either candy or cookies. Makes about 6 dozen cookies.
Saute shallots, celery and mushrooms in melted margarine. In another pot, combine soup and cheese and cook until cheese melts. Cook and chop broccoli separately. You then combine all the ingredients and serve in a chafing dish.
Cook pudding with the juice from the pineapple and oranges. Cook until thick. Allow to cool. Mix the fruit cocktail, bananas, oranges, pineapple and marshmallows. Add the pudding and stir. Lay the cherries on top. Store in the refrigerator 1 hour.
Mix all together in a large pan. Cover with foil. Bake at 325° for 2 hours. Uncover and bake for 20 to 30 minutes.
Melt all ingredients in double boiler. Stir until smooth, about 10 minutes. Refrigerate in glass jars. Makes 1 quart.
Mix all ingredients. Bake in 9 x 13-inch pan at 350° for 1/2 hour.
Preheat oven to 350°. Mix together all loaf ingredients, except parsley, and stir lightly with a fork to blend. Oil an 8 1/2 x 4 1/2 x 2 1/2-inch glass loaf pan. Pat the tofu mixture into the baking dish. Bake for 1 to 1 1/2 hours. Garnish with parsley.
Set oven at 350° and grease 9 x 13-inch baking pan. Blend butter and sugar. Add eggs, one at a time and blend. Sift flour and cocoa together. Add to batter and blend well. Add vanilla and pecans. Pour batter into greased pan and bake 30 minutes, until tested done.
Preheat broiler. Peel and slice eggplant 1/2-inch (1.5 cm) thick. Place eggplant on a nonstick baking sheet and broil on both sides until tender, about 10 minutes on each side. Coarsely chop and set aside.
Mix all ingredients well. Bake in angel food pan for 1 hour and 10 minutes at 350°.
Combine water and apple juice in saucepan. Add Kool-Aid, cinnamon, nutmeg and cloves. Mix well and bring just to a boil. Serve hot. Garnish as desired. Yields 16 servings.
Add enough water to cobs to get 3 cups broth. Boil. Discard cobs. Add sugar and boil 3 minutes. Add 1 package Sure-Jell. Boil 3 minutes. Pour into sterilized jars and top with melted paraffin. The jelly tastes like apple jelly and has slight pink color.
Saute garlic in oil in a skillet. Add spinach and cook until spinach wilts. Remove from heat and add Italian seasoning and cheese; mix well. Place mixture on each cracker and bake for 5 to 7 minutes at 375°.
Mix all ingredients, except bread, tomatoes and cheese. Spread evenly over 1 loaf of French bread or 6 hot dog buns, split and toasted. Cover edges completely. Broil about 4 inches from heat for 12 minutes, then top with slices of tomatoes and sliced cheese. Broil until cheese melts. Serves 6.
Place the sugar cones in a plastic bag and crush into small pieces with a rolling pin. Mix crushed cones with pecans in a medium bowl; set aside. Put the chocolate chips and butter in a small heavy saucepan and melt, stirring occasionally over low heat. Pour over cone mixture; mix well. Press one third of the mixture evenly over the bottom and up the sides of an ungreased 9-inch pie plate. Spread half of the ice cream over crust mixture. Sprinkle another third of the crumbs over ice cream and spread remaining ice cream over crumbs. Sprinkle remaining crumbs over top of pie and press down crumbs with the back of a spoon. Cover and freeze for several hours or until firm. Pie may be kept frozen for up to a month.
Season the veal chops with salt and pepper. Season the flour with salt and pepper. Season the egg wash with salt and pepper. Season the bread crumbs with salt and pepper. Dredge the veal slices in the flour. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge the chops in the seasoned bread crumbs, coating evenly.
1. Break bread into small pieces and place in bowl. Pour beer over bread. 2. Once the beer is soaked up in the bread, add ground meat, onion, sage, salt, and pepper. Mix well. 3. Form into patties and refrigerate 1 hour to allow flavors to blend. Grill until done.
Crush cookies and mix all ingredients together. Refrigerate several hours. If using a fresh pineapple, hollow out and pour dip in pineapple. Refrigerate overnight (do not use extract).
Place fruit in 8 x 1 1/2-inch round baking dish. Mix sugar, oats, brown sugar, flour and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Sprinkle topping over filling. Bake in 375° oven 30 to 35 minutes.
Beat all ingredients about 4 minutes. Bake at 325° for 1 hour and 15 minutes.
Mash cooked turnips. Add 1/2 cup crumbs, beaten egg, cream, salt and sugar. Mix together. Add milk gradually. Place in a greased baking dish and cover with remaining crumbs and dot with butter. Bake at 350° for 45 minutes. Serve at once.
Combine in casserole and bake for 1 hour at 350°. May add pork chops or Polish sausage for a one dish meal.
Preheat oven to 350°. In a large bowl, combine milk, water and soup. Stir or whisk. Add all remaining ingredients. Mix well. Pour into ungreased 3-quart casserole. Cover. Bake at 350° for 30 minutes. Stir. Bake, uncovered, for 40 minutes more or until rice is tender. Stir once, halfway through baking. Makes 6 to 8 servings.
Mix all ingredients together, liquids first. Then add dry ingredients. Roll out and cut with a doughnut cutter. Drop into hot grease until golden brown. Flip over and brown other side. Sprinkle with sugar.
Mix graham cracker crumbs and butter. Reserve 1/3 cup crumb mixture. Press remaining crumb mixture in ungreased baking pan (8 x 8 x 2-inch). In mixer bowl, beat dry milk, orange juice and egg white on high speed for 3 minutes. Add lemon juice; beat 3 minutes. Fold in pineapple. Pour into pan. Sprinkle with reserved crumb mixture. Freeze for at least 8 hours. Makes 9 servings.
Cook carrots and potatoes and drain. Add peas and tuna. Cover with Cream Sauce. Pour into greased casserole. Bake at 350° for 40 minutes.
Melt butter, then stir in flour and sugar. Add beaten eggs and salt. Stir in cream corn and milk. Bake in casserole at 375° until firm and lightly browned.
In heavy medium saucepan, combine sugar, unflavored gelatin, cinnamon, ginger, nutmeg and salt. Stir in sweetened condensed milk and eggs. Mix well. Let stand one minute. Over low heat cook and stir constantly until gelatin dissolves and mixture thickens slightly about 10 minutes. Remove from heat. Stir in pumpkin mix well. Pour into prepared crust. Chill 3 hours or until set. Garnish as desired. Refrigerate leftovers.
Put your shortening and sugar in a large bowl. Pour your cup of scalded milk in the mixture and melt shortening. Blend sugar. While this is cooling, combine the package of yeast and 1/2 cup of hot water. Let dissolve and set. When your milk mixture is cooled to lukewarm, add 1 egg and 1/2 teaspoon salt and the yeast. Add 1 cup of flour and mix. Add remaining flour until you have your dough where you can handle it. Make into rolls. Cook at 350° until golden brown.
Mix cream cheese, butter, celery salt, paprika and Worcestershire sauce together, until smooth. Stir in onion and radishes. Chill several hours to blend flavors. Makes 1 1/2 cups. Serve with fresh vegetables: celery, carrots, cauliflower, broccoli, etc.
Peel and dice potatoes. In boiler, add water, chicken broth and margarine. Chop garlic and add to mixture. Chop onion and add to mixture with salt and pepper. Cook potatoes until they are all to pieces. Don't let liquid cook lower than 2 inches above potatoes. After potatoes are cooked, mix cornstarch with milk and add to soup. Don't add clams until the last 5 minutes of cooking time. Enjoy.
Brown meat and drain fat. Add corn, water, tomatoes and seasonings. Bring to a boil. Stir up rice, cover and remove from heat. Let stand 5 minutes to cook rice. Makes 4 servings.
In a mixing bowl, combine the eggs, oil and lemon juice; beat well. Add the remaining ingredients including chocolate chips and walnuts, if desired. Shape into long strips and place on a greased cookie sheet. Bake in a 350° oven for 40 to 50 minutes. When golden brown, remove from the oven and cut at an angle while still hot. Return to the cookie sheet and toast each side under the broiler. Makes 2 loaves.
Set jar of syrup in pan of boiling water on stove to melt. Combine pudding mix with milk in mixer for 2 to 3 minutes. Add Cool Whip and mix until blended. Layer the following in a 9 x 13 x 2-inch pan: whole graham crackers, half pudding mixture, whole graham crackers, remaining pudding mixture and whole graham crackers. Pour syrup over top. Chill.
Mix the corn bread, biscuits, toasted loaf bread, salt, pepper, sage, eggs and onion in a large bowl; refrigerate overnight. Boil the turkey neck, gizzard, liver and heart together; add some of this broth to the dressing when ready to cook. Also add mayonnaise, milk, turkey drippings and, if mixture needs to be more moist, add a little water. Pour into a large baking pan; dot with margarine. Bake for 45 minutes to 1 hour at 450°. Dressing is done when a knife inserted in middle comes out clean. Makes 6 to 8 servings.
Fry onions and garlic in fat until soft, not brown. Mix all ingredients well. Pour into 2-quart baking dish. Bake 45 minutes to 1 hour at 350°.
Place onion and ground beef in a large, microwave-safe bowl. Mix well. Cook on High 4 minutes or until beef is brown. Stir every 2 minutes. Add soup and seasoning mix, mix well. Cover. Cook 2 to 3 minutes or until hot. Place one open hamburger bun on each plate. Top with equal amounts of meat mixture. Serves 4.
Boil potatoes until half soft. Peel skins and cut in 1/4 inch slices; set on side. Melt margarine in frying pan. Saute cabbage and onions until soft. Add sliced potatoes, mix well. Sprinkle with garlic to taste (a lot). Lay half of cabbage/potato mixture in big casserole dish. Sprinkle cup of cheese over mixture. Spread other half of cabbage/potato mixture on top of cheese. In small pan, melt 2 tablespoons butter, add 1/4 cup flour and mix until bubbles. Slowly add chicken broth, mixing well. When thick, pour over cabbage/potato mixture. Bake in 350° oven for 40 to 45 minutes.
In a bowl dissolve gelatin in boiling water; stir in mayonnaise, vinegar, cold water and salt. Chill until consistency of unbeaten egg whites. Beat with electric mixer until fluffy.
Mix white cake mix according to package directions and bake in 9 x 13-inch pan. While cake is warm, poke holes in cake with meat fork.
Bake at 350°. Mix all ingredients. Add chocolate chips last. Bake in 9 x 12-inch cake pan that has been lightly greased and floured.
Cook cake as directed. When cool, slice in rounds and fill with pudding, Stack cake rounds, filling with pudding. Cover with cool whip and sprinkle with nuts on top. Store in refrigerator.
Mix sugar, salt and flour together; add enough milk to moisten. Add egg yolks; mix well. Add rest of milk and butter. Cook in saucepan over medium heat until thick, stirring constantly to keep from sticking or scorching. Cool and add vanilla. Save egg whites for meringue.
Combine the sugar, water, salt and corn syrup in a 2-quart glass bowl. Bring to a boil in microwave oven, about 3 minutes. Stir and add peanuts. Cook 9 to 11 minutes more, or until soft-ball stage (234°) is reached. Remove from microwave oven and add margarine, vanilla and food coloring. Cool and beat until creamy. Drop by the spoonful or pour onto greased cookie sheet.
Heat oven to 350°. Combine sugar and margarine in large mixer bowl. Beat at medium speed until creamy (1 minute). Add sour cream, eggs and vanilla; continue beating until well mixed (1 to 2 minutes).
Beat egg. Add remaining ingredients and beat well. Use to marinate or for a sauce. (Tastes like Brooks chicken.)
Peel carrots. Cut to 4-inches long and 1/4-inch thick. Tie pickling spice in cheesecloth to make a small bag.
Cut chicken into equal sizes. Put into a casserole and sprinkle with parsley and lemon juice. Pour on olive oil and season with salt and pepper. Turn chichen in marinade and let stand in refrigerator for about 2 hours.
Place chicken in a 9-inch square baking dish; pour buttermilk over meat. Cover and chill for 1 to 2 hours, turning occasionally. Drain. Combine flour, salt, pepper and onion powder in a plastic bag. Add chicken to bag, close tight and shake to coat. Heat 1 inch oil in a large skillet to 325°; add chicken and cook about 10 minutes. Turn once, cover, reduce heat and cook 20 minutes, turning often. Remove cover and cook 3 more minutes. Drain chicken on paper towels. Makes about 4 servings.
Brown hamburger and onion. Drain. In large bowl, combine all remaining ingredients except pie crusts. Mix well. Add hamburger and onion. Mix. Pour into one pie crust. Top with second pie crust. Pinch edges. Bake at 375° for 1 hour until golden brown.
Drain and flake salmon, removing skin and bones. Combine all ingredients. Chill several hours. Shape into ball; roll in nuts and parsley. Chill; serve with crackers.
Cook sugar, corn syrup and water until it reaches hard boil stage, 252°. Stir occasionally while cooking. Beat egg whites and add jello slowly; continue beating until forms a peak. Add cooked syrup slowly to egg whites. Beat until stiff. Add nuts and cherries. Drop onto wax paper. To make green divinity, use same recipe only use lime jello. Very pretty - a real Christmas favorite.
In a large pot, put potatoes, sausage, celery and onions and cover with water. Cook on medium heat for 1 hour. Add the soups and stir well. Cook for 1 hour. Serve with warm bread and butter.
Heat oven to 350°. Grease 8-inch square pan. In large mixer bowl, beat butter and sugar until light and fluffy. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture, beating until blended. Press half of dough into pan. Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow cream. Spread remaining dough over marshmallow. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.
Cut up chicken; salt. Add basil and cornflakes together. Roll chicken in butter, then in basil and cornflakes. Bake in oven at 350° until done.
Fry potatoes in skillet with 2 tablespoon oil. After potatoes are brown, add bologna; let bologna brown. Add green pepper; salt and pepper to taste. Scramble eggs and add to potato mixture.
Combine eggs, oil, sugar and flavoring and beat well. Stir in zucchini. Add remaining ingredients. Bake in 2 (9 x 5-inch) pans for 1 hour at 350°. If desired, add 1/2 cup of crushed pineapple.
Break up frozen hash brown potatoes. Mix soup, sour cream and cheese. Stir in potatoes. Add onions, salt and pepper. Mix margarine with Rice Chex. Put potato mixture in 1 1/2-quart casserole and sprinkle with Rice Chex. Bake for 50 to 55 minutes at 350°.
Mash potatoes and add cream, nutmeg and raisins. Pour into large, greased casserole dish. Top with butter, brown sugar and marshmallows. Bake 40 minutes in 350° oven.
Combine cracker crumbs, 1/2 cup sugar and margarine. Mix well. Blend cream cheese, 1 cup sugar, dessert topping mix and milk. Spread half of cream mixture in 9 x 13 dish. Add 1/2 cream cheese mixture. Spread on both cans of pie filling. Add remaining cream cheese mixture. Top with remaining crumbs. Refrigerate several hours before serving.
Cream together until light and fluffy the butter or margarine and sugar. Add flour, salt and vanilla; beat well. Add eggs, one at a time, beating well after each addition. Stir milk in slowly. Pour into well chilled, uncooked crust and bake in hot oven at 450° for 10 minutes. Reduce heat to 350° and continue baking for 30 minutes or until firm. Serve slightly warm.
Grease a casserole dish. Put 2 pork chops in bottom; salt and pepper. Sprinkle with 1 tablespoon flour. Cover with a layer of potatoes, sliced about 1/4-inch thick. Continue layering until all ingredients are used, ending with a layer of potatoes on top. Salt and pepper every layer of pork chops. Cover with milk to top of mixture. Bake in a 350° oven until meat is tender and potatoes are done, approximately 1 hour.
Microwave chocolate and 2 tablespoons of the milk in large microwavable bowl on High 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Beat in cream cheese, sugar and remaining milk until well blended. Refrigerate 10 minutes. Stir in whipped topping until smooth.
Follow cake recipe. Pour 1/2 of the batter into a greased 13 x 9-inch pan. Bake at 350° for 15 minutes. Meanwhile, melt caramels with evaporated milk. While cake is hot, pour caramel mixture over cake. Sprinkle with chocolate chips and 1 cup nuts. Pour remaining batter on top and cover with 1 cup nuts. Bake at 350° for 20 minutes.
Butter a 9 x 13-inch pan or dish and place bread, buttered side down, in dish. Cook sausage; drain off excess fat, then crumble over bread slices. Beat eggs and sour cream. Pour over sausage; sprinkle cheese over top. Cover with foil and refrigerate 6 to 8 hours. Uncover and bake in 350° oven for 45 to 50 minutes or in 325° oven if a glass pan.
Put potatoes in bottom of pan, then layer spaghetti sauce, green beans or other favorite vegetable, then cheese. Continue to layer. Top layer should be potatoes with cheese on top. Bake in oven at 350° for 20 to 30 minutes.