HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream sugar, butter and egg. Add applesauce. Sift flour, soda and spices. Add alternately with sour milk and vanilla. Last, add raisins and nuts. Mix thoroughly. Bake in loaf pan at 350° until done.
Saute onion and green pepper in butter until limp. Stir in flour, salt and paprika. Tear cooked chicken (which has been cooked, boiled or steamed) in small pieces. Add with soup and tomato sauce to onion and flour mixture. Rinse each can of tomato sauce with 1/4 cup of water. Add to chicken and sauce. Stir all and bring to a boil. Then add lemon juice, mushrooms, horseradish and pimentos. Serve over rice or noodles.
Chop onion, saute in 2 Tbsp. margarine. Add crushed tomatoes, broth, garlic powder, worcestershire sauce, drained mushrooms and bay leaves. Bring mixture to a boil. Thicken with moistened flour; simmer 30 minutes then add cut up chicken and olives. Cook spaghetti noodles, add to chicken mixture. Put in casserole dish; top with cheddar cheese. Heat thoroughly in 325° oven.
Combine sugars, margarine, shortening and oil. Beat until fluffy. Add eggs and vanilla. Beat again. Mix remaining dry ingredients. Mix with first mixture. Refrigerate dough 1 hour. Make a walnut-size ball and dip one side in sugar. Place on cookie sheet. Press with bottom of glass (grease once and dip in sugar each time). You may use colored sugars. Bake at 350° for 12 to 15 minutes.
Mix flour, shortening and salt with fingers or a fork. Mix well the egg in a 1-cup measuring cup and finish filling cup with cold water. Add to first mixture lightly. Refrigerate until chilled. Makes 5 double-crust pies.
Boil giblets until tender. Remove bones from neck. Chop all parts and return to broth (there should be at least 2 or 3 cups). Add 1/2 cup turkey drippings. Add flour (mix with water to prevent lumping). Stir until thickened. Add chopped boiled eggs and stir.
Cut ribs into serving size pieces. Place in a large Dutch oven. Add enough water to cover ribs. Cover and simmer 45 minutes. Drain ribs and place in a 13 x 9 x 2-inch baking dish.
Preheat oven to 325°. Mix all ingredients together. Pour into a greased cake pan 13 x 9. Bake for 30 minutes.
Combine all ingredients except turkey and rice in a 6-quart stockpot. Add smoked turkey. Bring to boil. Cover, reduce heat and simmer 30 minutes. Uncover and simmer another 30 minutes. Remove turkey and slice meat from bones. Stir turkey meat back into pea mixture. Serve over rice. Serves 6.
In 1 1/2-quart casserole, melt margarine 1 minute on High. Stir in brown sugar and cinnamon. Microwave on High 2 minutes. Stir well. Add nuts. Mix to coat. Microwave on High, 3 to 5 minutes. Stir and spread out on wax paper to cool. Store in an airtight container.
Blend all ingredients. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake, uncovered, in 9 x 13-inch pan for 1 hour at 350°.
In a large pan mix flour, salt and cream of tartar. Add warm water, baby oil and food color. Stir well.
Cut up round steak. Roll in mixture of flour, paprika and onions. Brown on both sides. Pour 1 1/2 cups water and simmer until tender. Bring 1 cup water and chicken soup to bubble. Pour over steak in casserole dish. Put on biscuits. Put seasoning on top of biscuits. Bake at 350° until biscuits are done.
Put 6 muffin halves on all-purpose pan. Place pan on oven rack and set oven temperature to 450°. Brown for approximately 3 minutes.
Bring ingredients to a boil. Place in clean, hot jars and seal. Makes 6 pints.
Marinate deer steaks in Italian dressing for 24 hours in refrigerator. Wrap small pieces of steak in bacon and grill until done. I like a little garlic salt and black pepper added.
Put fruit in square baking dish. Mix flour, sugar and beaten egg. Put mixture over fruit. Drizzle melted butter over this. Bake at 350° for 30 to 40 minutes.
Beat oleo, sugar and eggs together. Add remaining ingredients. Beat all ingredients together. Pour half of batter in tube pan. Mix 1/2 cup sugar and 3 teaspoons cinnamon. Sprinkle 1/2 over cake batter. Spoon in rest of cake batter and sprinkle rest of sugar and cinnamon over top. Bake for 1 hour in 350° oven.
Boil sliced carrots in salt water 10 minutes. Mix next six ingredients well and pour over drained carrots. Add peppers and onions. Mix well and marinate in refrigerator. Serve cold.
Heat oil and butter in a small pan over very low heat. In another small pan (preferably nonstick), cook garlic in a bit of oil until soft. Add anchovies and cook until a paste is formed, stirring occasionally (about 4 to 5 minutes). Add fish/garlic mixture to the oil/butter mixture and stir well. Cook pasta al dente and toss with sauce. Blend in the whipped egg. Add cheese and pepper to taste. Excellent as small meal or appetizer/first course for grilled meat or beef brochette.
Cut meat into small pieces. Add enough water to cover; cook on medium for 20 minutes. Add onions, potatoes, carrots, salt and pepper. Cook until vegetables are tender. Add 2 tablespoons flour to thicken (more or less flour may be added).
Empty lime jello, Philadelphia cream cheese and 1 cup boiling water in large mixing bowl. With hand mixer, beat mixture until cream cheese dissolves. Add 7-Up, pineapple and nuts. Stir well. Pour into a 9 x 13-inch glass baking dish and place in refrigerator until firm. Can be eaten as salad or dessert.
Drain all of canned vegetables. Mix other ingredients and fold into vegetables. Place in casserole and cover with Pepperidge Farm seasoned bread crumbs covered with butter. Bake at 350° for 30 minutes. (May be prepared ahead of time and refrigerated until baking.)
Pare asparagus if needed and trim off tough ends. Wash asparagus, then place in saucepan with salted boiling water. Drop in 1/2 lemon and cook 12 to 18 minutes, depending on size. Do not overcook. Test if asparagus are cooked by prickling with sharp knife. Preheat oven to 400°. Drain asparagus well. Place in buttered baking dish and cover with cheese sauce. Top with grated Gruyere cheese. Brown in oven 12 minutes. Serve.
Wash dried beans, cover with water and soak overnight. Drain. Cook in salted boiling water until tender, about 1 hour. Drain and press through a strainer. Add 2 beaten eggs, seasoning, salt and pepper. Form into patties. Roll in crumbs, then in 1 beaten egg, then in crumbs again. Saute in hot oil until brown. Good with tomato sauce.
Brown sausage. Drain. Add remaining ingredients except rice and simmer for 30 minutes. Cook rice. Serve beans and sausage mixture over rice.
Combine onions, celery, basil, garlic and thyme in separate bowl; set aside. In 3-gallon saucepot, brown bacon, then add clams and juice. Simmer 20 minutes. Add onions, celery, basil, garlic, thyme, pepper and oregano. Simmer until celery is done.
Mix dry ingredients together. Combine shortening, eggs, orange juice, water and cherries. Mix well. Add to dry ingredients and blend until moistened. Place in a greased loaf pan, 9 x 4 x 3-inch. Bake at 350° for 55 to 60 minutes.
Chill dough. Maybe add more flour when you roll out dough. Cut out. Bake at 375° for 5 to 7 minutes. Does not take long.
Beat softened cream cheese until smooth; gradually add 1/2 cup of milk and beat until smooth. Add remaining milk and instant pudding. Beat well. Pour into cooled graham cracker crust. For extra lemon flavor, add a few drops of lemon juice.
In a microsafe bowl, melt the butter on Medium-high power for 10 seconds. Add the onion. Microwave on High power for 2 to 3 minutes, until soft. Add ham and chopped chilies. Slice the crust off the bread, if desired. Cut slices into triangles. Place half of them in individual microsafe serving dishes. Top with ham-onion mixture. Sprinkle with most of the cheese. Top with remaining bread.
Wash peppers. Cut in half lengthwise. Remove seeds and white membrane. Crumble beef into 1 1/2-quart microwaveproof dish. Add onion. Cook in High for about 5 minutes, stirring once during cooking. Cook until meat loses its red color. Drain. Stir in salt, pepper, rice and half of tomato sauce. Place in microwaveproof baking dish. Top each pepper with remaining tomato sauce. Cover with waxed paper and cook on High for 8 to 10 minutes, or just until peppers are tender.
In large bowl, toss cabbage and grapes together. In small bowl, mix sour cream, lemon juice, sugar and salt. Pour over cabbage and toss until cabbage is completely covered with sauce.
Mix together. Press in a 9-inch pie plate. Bake at 350° for 15 minutes. Put in refrigerator. Must be cool before next layer.
Heat tomatoes and margarine in saucepan until margarine melts. Mix in bread, sugar, salt and pepper. Pour into buttered baking dish and sprinkle with allspice. Bake, uncovered, at 400° for 40 to 45 minutes.
Combine sugar, shortening and molasses. Beat until smooth. Add buttermilk, eggs, soda, ginger, vanilla and salt. Beat well.	Add flour, 1 cup at a time. Blend well. Divide into 6 parts. Pat into greased cake pans with a floured hand. Bake layers at 350° for 7 to 10 minutes or until light brown. When cool, spread 2/3 cup of apple mixture between layers.
Brown ground beef in a large skillet and drain. Add all ingredients; stir well. Salt and pepper to taste. Let simmer for 1 hour or until ready to serve, stirring occasionally.
Line baking dish with aluminum foil, leaving enough foil to cover pork chops and potatoes. Place pork chops on one end of dish, carrots and onion on other end. Dot potato-carrot mixture with butter. Cover. Bake at 350° for 30 minutes or until vegetables are soft and pork chops are done. Cover entire dish with cream of mushroom soup. Bake an additional 10 minutes. Salt and pepper.
Cream sugar and shortening together. Add dry ingredients and milk to sugar mixture. Add vanilla and stir. Bake in greased 8 x 8-inch pan at 350° for 30 minutes or until done.
Bill and I found that substituting 1 1/2 cups frozen apple juice for 1 1/2 cups plum juice made less tart jelly.
Beat eggs until thick; add sugar gradually. Beat, then add oil, cocoa and remaining ingredients; beat. Grease and flour pan. Bake 25 minutes at 350°.
Mix in saucepan the sugar and cocoa. Stir in butter, milk and corn syrup. Bring to boil. Boil 3 minutes, stirring constantly. Take from heat. Add immediately the sifted confectioners sugar, vanilla and nuts. Stir until sugar is completely blended. Turn into 8-inch square pan and pat out with fingers. Cool. Cut into squares.
Melt the margarine in pan. Add the rice and chicken noodle soup. Stir over medium heat until golden brown. Add the water. Cover and simmer until done, checking to see if needs water.
Melt chocolate. Mix all ingredients except powdered sugar. Bake in 8-inch square pan at 350° for 20 to 25 minutes, until just set. Sprinkle with powdered sugar. Cut into 16 pieces.
Cut up the potatoes and onions. Cook in 3 cups water. Pour mixture into blender in thirds. Blend thoroughly, adding bouillon cubes. Do not drain water. Leave some chunks in the potatoes. Pour mixture into large pot and add butter, half and half, milk, salt and pepper. Simmer until warm. Do not boil. Top with grated cheese.
In a bowl, combine gelatin and water. Stir until dissolved. Stir in orange juice, peel, lemon juice, 1 1/2 cups peaches and sugar. Pour into lightly greased 1 1/2-quart mold. Chill 4 to 6 hours.
Brown ground pork in skillet; drain off excess fat. Stir in water, onion, bread crumbs, salt, sage, pepper, and nutmeg. Simmer, covered until onion is tender, about 20 minutes, stirring often. Line 9 inch pie plate with pastry; fill with meat mixture. Adjust top crust, seal and flute edges. Cut slits in top.
Saute onions. When translucent, add cubed meat. Cook for a few minutes, stirring constantly. Add jar or can of salsa, garbanzo beans and all seasonings. Stir. Cover and let simmer very slowly for approximately 20 minutes. Add bag of chips. (The chips thicken the chili and provide salt.) Finish cooking for another 10 minutes. Serve over rice. Serves 6. Cooking time is 30 minutes.
Mix all ingredients with 1 cup milk. Mixture should be loose, but not runny. Add more milk, if needed. Form into any shape and bake at 350° for 1 to 1 1/2 hours.
Mix first four ingredients. Mix remaining ingredients and blend in food processor. Freeze in ice cube trays or molds. After frozen, store in plastic bags.
Mix cream cheese, cream and sugar in a large bowl with wire whisk until smooth. Gently stir in thawed whipped topping. Spread on bottom of crust.
To cook by microwave: Heat butter in glass bowl on High for 2 minutes. Add onion to butter. Cook on High for 2.5 minutes. Stir once. Add beef, mushrooms and garlic powder. Cook on Medium-High for 7 minutes. Stir twice. Drain and reserve liquid; add enough broth, if needed, to reserve liquid to equal 3/4 cup. Sprinkle beef with salt, pepper and flour. Mix together until flour thickens with beef. Add the liquid back into beef and stir together. Cook on High for 3 minutes or until sauce is thickened. Stir in sour cream. Serve over rice or egg noodles.
Instead of the alcohol	you may substitute a mixture of 1 teaspoon sugar to 4 tablespoons black coffee.
Mix all dry ingredients thoroughly. Add butter and oil while mixing until all oils are mixed in. Add milk and knead just until mix pulls away from side of bowl. Don't overmix. Drop on ungreased baking sheet from a large spoon. Each biscuit should weigh about 2 ounces. Bake in 400° oven for about 20 minutes or until done. Makes 2 1/2 dozen.
Cut leftover roast in bite-size pieces. Mix with the three cans of soup and mushrooms. Cook noodles according to package directions and add to beef and soup mix. Add beef broth if beef and noodle mixture seems a little dry. Bake at 350° for 45 minutes.
Cook bacon, but do not get too crisp. Drain on paper toweling to remove as much grease as possible. In a large skillet, pour enough olive oil to cover bottom of pan. Add the onion and cook over medium heat until soft, but do not burn. Add more oil if necessary. Drain on paper towel to remove as much grease as possible. In the same pan, cook the mushrooms until almost soft in a little butter. Do not overcook. Add the onions and bacon to this pan. Mix well and reduce heat to low.
Combine in a microwave safe bowl, the buttery oil, dry ranch dressing, dill weed and garlic powder.
Mix thoroughly shortening, sugar and egg. Stir in pineapple; sift flour, soda, salt and nutmeg and add with chopped nuts. Drop by teaspoons onto greased cookie sheet. Bake at 400° for 8 to 10 minutes.
In a large bowl, combine fruits, nuts, orange juice, honey, 2	tablespoons orange liqueur and spices; set aside. With electric mixer, beat together butter and sugar until well blended; then beat in eggs, one at a time. Stir together flour and soda. Stir flour mixture into creamed mixture by hand. Add fruit mixture and stir until well distributed. Evenly spoon batter into 2 well greased 4 1/2 x 8 1/2-inch loaf pans.	Bake at	300° for 1 hour and 35 minutes. Cool in pan for 10 minutes, remove from pans then cool completely. Wrap cakes in double thickness of cheesecloth saturated with 2 tablespoons orange liqueur. Overwrap	in foil. Store in refrigerator for 2 weeks before sampling.
Cut up broccoli, cauliflower and onion. Add cheese and bacon bits. Mix sugar, salad dressing, vinegar in small bowl. Pour over broccoli mixture and toss well.
Grease stick pan. Preheat oven to 400°. Beat egg well. Add Sweet 'N Low to mayonnaise; mix well. Alternately add meal and milk until a thin batter is formed. Pour into greased stick pan. Bake until golden brown, approximately 12 to 15 minutes. Yields 7 corn sticks.
Saute butter, baco chips and onion until soft. Add corn and heat. Add milk, potatoes, salt and other spices. Add the cheese. Heat until cheese is melted. Do not boil.
Press 1 can crescent rolls in bottom of greased 9 x 13-inch pan, pinching together seams. Beat cream cheese, sugar, egg yolk, vanilla and lemon juice together. Spread on top of rolls.
Very, very popular; we always eat egg roll in morning with breakfast. Rice, egg roll, miso soup, fish and dried seaweed is the favorite breakfast in Japan.
Mix all together; pour 1 1/2 cups of flour or meal over them. Fry in a skillet with oil until tender.
Mix fruit with cream cheese. Fold in whipped topping. Serve in ice cream cones. Can be served immediately or frozen slightly in cones. Will freeze hard!
Combine squash, melted butter, seasonings and beaten eggs. Arrange mixture alternately in layers with buttered bread and cheese. Bake at 375° for 10 to 15 minutes.
Place chicken in casserole dish and pour ingredients over top. Bake at 350° for approximately 1 hour.
In a 2-quart covered casserole, mix water, vinegar, molasses, soy sauce and pepper. Microwave at High for 1 to 1 1/2 minutes, or until hot, stirring after half the time. Stir in pork. Cover; marinate at room temperature for about 1 hour. Drain pork, reserving 2 tablespoons marinade. Set aside reserved marinade. Place casserole with pork on Micro-Go-Round in microwave oven. Microwave at 70% (Medium-high) for 3 to 6 minutes, or until pork is no longer pink. Drain, reserving liquid. Add apples, walnuts and raisins. Microwave at 70% (Medium-high) for 2 to 3 minutes, or until apples are tender. Stir in oranges; cover and set aside. In small mixing bowl, blend reserved marinade, reserved cooking liquid and Mandarin orange juice. Add cornstarch; mix well. Microwave at High for 2 to 3 minutes, or until thickened, stirring 3 or 4 times. Stir into pork mixture. Serve over rice. Serves 4 to 6.
Lightly toss all ingredients and chill. Surprisingly tasty and satisfying. Serves 2.
Wash fresh spinach and discard stems. Steam in a covered sauce pan over low heat until the leaves are wilted. Drain in a colander or sieve, press out liquid and chop spinach. (Or thaw frozen chopped spinach and press out liquid.) Mix remaining ingredients together, then fold in spinach. Pour mixture into a well-greased 9-inch pie plate. Bake at 375 degrees for 45 minutes or until a knife inserted in the middle comes out clean. Cut into 6 wedges and serve warm.
Place apples in slow cooker. Combine sugar, cinnamon, cloves and salt. Pour over apples and mix well. Cover and cook on high 1 hour. Reduce heat to low. Cover and cook for 9 to 11 hours or until thickened and dark brown, stirring occasionally. (Stir more frequently as it thickens to prevent sticking.) Uncover and cook on low 1 hour longer. If desired, stir with a wire whisk until smooth. Makes 4 pints.
Combine all ingredients and mix well. Make 2 loaves or one 9 x 13-inch cake. Bake at 350° for 1 hour and 10 minutes. Bake 30 to 35 minutes for 6 small loaf pans. Check with toothpick for doneness.
Cream the butter and sugar. Add eggs, one at a time. Add cocoa and flour, then nuts and vanilla. Bake at 350° for 20 to 25 minutes until leaves edge of pan. Do not overcook. Should be chewy. Use a 9 x 12 x 2-inch pan.
In a processor or food blender, put 1/2 pound of the shrimp, cream cheese, hard-boiled eggs, mustard and onions and blend to a puree. Remove to a bowl. Chop the remaining pound of shrimp and add to bowl. Add the remaining ingredients except celery and mix well. Fill celery pieces with the mixture and arrange on serving tray. Chill before serving.
Blend in bowl and mix well. You may also want to add 1/2 cup nuts and 1 c. raisins. Drop by teaspoonfuls on greased cookie sheet. Bake at 400° for 10 to 12 minutes. Remove from oven and cool.
Melt margarine in casserole dish. Spread rolls out and quarter the apple. Wrap each apple piece in a flattened roll. Place on top of melted margarine. Mix sugar, and sprite and pour over rolls. Sprinkle cinnamon on top. Bake in preheated oven 350 degrees until rolls are brown.
While spaghetti is cooking, in an 8-inch fry pan saute onion and celery in oil. Add garlic and oregano. When onions are soft, add tuna and stir until all blended. Add 2 tuna cans of water; sprinkle on grated cheese. Let simmer on very low flame while spaghetti is cooking. Drain spaghetti and serve with sauce. More grated Parmesan or Romano cheese can be used sprinkled over spaghetti and sauce. Time, approximately 20 minutes.
Preheat oven to 350°. In large mixing bowl, combine cake mix, oil and egg. Beat on medium speed until crumbly. Stir in peanuts. Reserve 1 1/2 cups crumb mixture; press remainder on bottom of greased 9 x 13-inch pan. In another bowl, beat sweetened condensed milk with peanut butter until smooth; spread over prepared crust. Sprinkle top with reserved crumb mixture. Bake 25 to 30 minutes or until set. Cool.
Mix together Ritz cracker crumbs and 1/2 stick of butter. Boil or microwave chicken (salt and pepper). Let chicken cool and remove bones. Cook and drain broccoli. Melt Velveeta cheese; add butter. When melted, add chicken and broccoli. Pour into a greased 2 1/2-quart baking dish. Top with cracker crumbs. Bake at 350° for 1/2 hour.
Beat together cream cheese, sour cream and taco mix. Brown ground meat. Layer in shallow baking dish in this order: cheese mixture, ground beef, scallions, black olives, tomatoes (chopped) and Cheddar cheese. Refrigerate overnight.
Boil broccoli until tender. Stir in margarine and cream of chicken soup. Pour into baking dish. Top with grated cheese. Bake at 350° until bubbly. Add fried onions for top layer and place back in oven for 5 minutes.
Pour all tomatoes into blender with a pinch of salt and garlic powder and a dash of onion powder. Wash cilantro and put about 3/4 cup (still on stem) in blender with jalapeno. Blend for about 1 minute. Serve with chips.
Cook squash until tender. Drain and mash. Add butter, milk, crushed crackers, beaten egg, salt and pepper. Pour into greased casserole dish. Sprinkle cheese over top. Cook for 25 minutes in 425° oven (tastes like oyster stew).
In a large bowl, mix yeast, 2 tablespoons sugar and water. Let proof for 10 minutes. Add 1/2 cup sugar, salt and drippings. Stir in enough flour until mixture forms a ball. Lightly knead in more flour if needed to make a soft dough. Leave in bowl and lightly coat top with oil or melted butter. Cover and let rise in warm place until doubled, 1 to 2 hours. Divide dough in 2 parts (do not knead). Shape into loaves and place in 2 greased loaf pans. Let rise until nearly doubled. Bake at 350° for 30 to 40 minutes, until golden brown.
Heat deep pot and add oil and chicken. Brown pieces well and remove. Saute garlic, onion and bell pepper in remaining oil. After onion is clear, add 1/2 cup of water. Return chicken to pot and remaining ingredients. Bring to a boil. Cover and let simmer for 30 minutes or until rice is done.
Combine biscuit mix, sugar and poppy seed in mixing bowl. Make "well" in center. Add remaining ingredients. Stir until moistened. Fill greased muffin tins 2/3 full. Bake at 400° for 20 minutes. Yields 2 to 3 dozen.
Stir together all ingredients, except flour. Add flour, a little at a time, mixing well. Put dough in large greased bowl. Turn dough to grease top. Cover with aluminum foil. Let rise at room temperature overnight, or at least 8 hours.
Using a fork, beat egg in a mixing bowl. Add oil and milk. Continue beating with fork. Sift flour; measure and sift with sugar, baking powder, salt and nutmeg. Add to mixture and stir with fork, very lightly.
Brown together hamburger and onions. Drain excess oil. Put corn, tomato soup and rice in casserole. Add meat and onion. Sprinkle cracker crumbs on top along with dabs of butter. Bake at 350° for 1 hour.
Combine all ingredients. Use 1/3 cup per one cup boiling water in mug. Makes about 50 servings.
Fry the bacon until crisp; drain, crumble and set aside. Brown the beef in the drippings. Add garlic, mushrooms, bay leaf, parsley, thyme, salt, pepper and bacon. Blend 1 can of the consomm and flour whisking until the lumps are dissolved. Add to the meat mixture and stir until blended. Add the remaining consomm. Cook, stirring when needed, until slightly thickened. Add the wine. Simmer, covered, 1 1/2 hours, stirring occasionally. Serve over rice or noodles. Serves 16.
Brown ground beef and add onion soup mix; mix with other ingredients. Pour into casserole and bake in 400° oven for 35 to 40 minutes.