HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and celery in butter in kettle 3 minutes or until soft. Stir in flour, mustard and Worcestershire sauce. Cook, stirring 2 minutes. Stir in broth, carrots and potatoes. Bring to boil. Lower heat. Cover and simmer, stirring occasionally, 25 minutes or until potatoes are tender. Add milk. Cook over medium heat until almost boiling. Do not boil. Reduce heat to low. Stir in cheese until melted. Add pepper and salt, if you wish. Garnish with extra cheese.
Soak beans overnight. Then cook beans until done. In frypan add pepper, onion, garlic and sausage; cook until tender. Add to red beans and let cook on low heat about 1 1/2 to 2 hours. Cook rice as stated on box. Drain rice and rinse. Pour beans over rice. Makes 6 servings.
In large pan, cook potatoes, carrots, celery and onions in water until tender. Do not drain off water. Put in enough water to cover everything.
In saucepan, bring water, margarine and salt to a boil. Add milk, cream cheese, sour cream, garlic powder and onion; stir in instant potatoes. Spoon into a buttered baking dish. Sprinkle with paprika. Bake, uncovered, at 350° for 30 minutes.
Peel green off rind, also all pink on thick rind. Place in gallon jar. Pour vinegar over to cover rind. Cover jar with cloth and let set 6 weeks.
Mix dry ingredients. Beat egg in the milk. Add to dry ingredients. Add onion. Let mixture set for 10 to 15 minutes. Drop one tablespoon at a time in hot oil (350°). Fry until golden.
Mix together bouillon, 1 qt. water and vegetables and cook. Add soup and 1/2 can of water. Cook till boiling. Take soup from heat and stir in 1 lb. velveeta cheese until melted.
Combine flour, baking powder, shortening, salt and milk to biscuit consistency. Roll to 1/2-inch thickness. Spread with finely chopped apples, sugar and cinnamon. Roll up as jelly roll. Cut into one-inch sections and place in pan lined with 1 cup sugar and 1/3 cup butter, melted. Bake 35 minutes at 350°.
Combine first 6 ingredients; mix well. Then add remaining ingredients and pour into greased and floured (2) loaf pans. Bake at 325° for 1 hour or until done.
Sift together dry ingredients except sugar. Combine corn oil and sugar. Add eggs, one at a time, beating after each addition. Gradually add dry ingredients. Mix well. Add carrots. Pour into three 8-inch greased pans. Bake 30 to 35 minutes at 350°.
Combine first 3 ingredients in container of an electric blender. Blend until smooth. Stir in club soda. Serve immediately. Yield: 3 1/2 cups.
Preheat oven to 350°. Chop both kinds of artichoke hearts and put in greased casserole dish. Layer chiles on top. Spread mayonnaise on chiles. Sprinkle with cheese. Cover with foil and bake for 30 minutes. Serve with king size chips. A great side dish when grilling burgers!
Combine sugar, salt, mustard, vinegar and celery seed in blender. Slowly add salad oil while blending. Add poppy seed and food coloring. Keeps well in a refrigerator.
Combine all ingredients and bring to a boil for 10 minutes. Drop peaches in syrup and cook until tender. Put in hot sterilized jars and seal.
Mix all ingredients. Drop onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Drain olives, reserving juice. Add enough milk to reserved liquid to measure 1 1/2 cups. Saute onion in melted butter in skillet. Blend in next 4 dry ingredients. Heat until mixture bubbles; remove from heat. Add liquid gradually, stirring constantly. Bring to a boil, stirring constantly. Cook for 1 to 2 minutes longer. Alternate layers of half the fillets, cheese and almonds in greased 2-quart casserole. Pour 2/3 of the sauce over top. Cover with overlapping layers of potatoes and remaining sauce. Bake at 375° for 1 hour, or until potatoes are tender. Yields 8 servings.
Brown ground beef in oil; add remaining ingredients and simmer for 45 minutes. Cook noodles and add. Add spaghetti sauce. Bake at 375° in a covered casserole dish for 30 minutes. Take out and sprinkle on cheese. Bake for 10 minutes more. Makes a huge dish.
Simmer green peppers, sweet onions and green onions with bacon for 20 minutes. Put kidney beans, chili con carne, ketchup and chili sauce in large casserole and combine with bacon, green peppers, sweet onions and green onions. Cover. Bake at 350° for 1 hour. Remove from oven and add one pint of burgundy. Return to oven and bake, uncovered, for 1/2 hour. Add ground beef.
Place apples, brown sugar and cinnamon in a greased 9 x 11-inch pan. Mix flour, sugar, salt, baking powder and egg. Crumble and put over apples. Pour melted butter over all. Bake at 350° until crust is brown and apples are done.
Cover bottom of buttered oblong pan with crumbs. Dissolve marshmallows in 1/2 cup boiling water. Let cool, then add Cool Whip and drain pineapple; mix well. Pour filling into pan and top with additional crumbs. Chill for several hours. Cut into squares to serve. Delicious and simple.
Boil chicken for 30 minutes and debone. Place meat on bottom of 9 x 13-inch pan. Crush 1/2 bag chips; sprinkle on top of chicken. Add sliced Velveeta on top of chips. Blend both soups and Ro-Tel together. Pour this over cheese. Add last of 1/2 chips, crumbled on top. Bake at 350° for 30 to 40 minutes.
Combine all ingredients. Microwave for 1 to 3 minutes on High until warmed. Serve on buns or put cold mixture in bun, wrap in wax paper and warm in microwave 20 to 30 seconds for 1 or 2 1/2 to 3 minutes for 6 on High.
Mix all ingredients. Pour into greased and floured Bundt pan. Bake according to directions on box.
Put sliced cucumbers and onions in large jar, bowl or crock. Cover with weak salt water solution. Let stand overnight. Drain and rinse. Heat vinegar, sugar and spices to boiling point. Add cucumbers and onions. Simmer until good and hot - about 1/2 hour. May be kept in jar in refrigerator or canned.
In a 5-quart Dutch oven, saute ground beef, mushrooms and onions in hot oil until browned; drain and add bouillon, water, wine, catsup and mustard. Cover; simmer 15 minutes. Combine flour with cold water. Slowly stir into meat mixture. Cook, stirring constantly, until mixture comes to a boil. Reduce heat; stir in sour cream. Heat, but do not boil. Serve over noodles, rice or mashed potatoes. Makes 6 servings.
Coat eggplant slices with flour. Heat 2 tablespoons oil in large skillet over medium heat; quickly cook eggplant in oil until lightly browned, adding more oil if necessary. Drain eggplant on paper towels. Spread 1 cup marinara sauce on bottom of 9 x 13 baking dish; top sauce with 3 lasagna noodles. Combine Ricotta, 1 cup Mozzarella, spinach, egg, basil, oregano, pepper and salt. Spread half of cheese mixture on noodles in baking pan. Layer with half of eggplant slices, 1 cup marinara sauce, 3 lasagna noodles, remaining cheese mixture, remaining eggplant slices, 1 cup marinara sauce, 3 lasagna noodles, remaining 1 cup marinara sauce and remaining 1 cup Mozzarella cheese. Cover with foil; bake in 350° oven for 1 hour 15 minutes. Remove from oven; let stand, covered, 15 minutes before cutting. Makes 8 servings.
Saute vegetables in oil. Add ground beef and brown. Add remaining ingredients in layers, saving some cheese and olives to sprinkle on top. Make sure noodles are covered with liquid. Cover. Bring to a boil. Turn to simmer and cook for approximately 30 minutes. A 10-inch skillet works well for this. Yields 6 to 8 servings.
Preheat oven to 350°. Melt butter. Beat eggs. Combine all ingredients and pour into a 9 x 13-inch pan. Bake 35 minutes. Cool 30 minutes. Cut into 1-inch squares. May be frozen and reheated, as needed, at 350° for 15 minutes.
Mix cooking oil, sugar and whole eggs well. Add remaining ingredients. Bake at 350°.
Refrigerate pie shell for 1/2 hour. In a bowl, combine soup, eggs and sour cream. Toss flour with remaining ingredients; sprinkle over bottom of pie shell. Pour egg mixture over vegetable and cheese mixture. Bake at 425° for 10 minutes, then at 350° for 1 hour, or until set. Let stand 15 minutes before serving.
Combine fruit, water and lemon juice in a microwave bowl with vented cover. Cook on High for 4 to 6 minutes, stirring every 2 minutes. Fruit should be soft. Let stand until cool. Combine flour, rolled oats, sugar, salt, baking powder and butter. Mix until crumbly. Put 1/2 of crumbles in an 8-inch square pan. Top with fruit. Add remaining crumbles and pat down lightly. Cook on Medium for 9 to 12 minutes. Remove from microwave and cover with foil. Let stand for 15 minutes. Uncover and cool completely. Makes about 25 squares.
Grease a 9 x 13-inch cake pan. Spread coconut and nuts in bottom of pan. Mix cake mix according to directions using 4 eggs instead of 3 eggs. Pour cake mix on top of coconut and nuts. Cream oleo, cream cheese and powdered sugar together. Drop mixture by spoonfuls on top of cake mix. Bake at 350° for 50 to 60 minutes. Top with whipped topping before serving.
Combine sugar, syrup and vinegar; cook over medium heat, stirring until sugar melts. Continue cooking without stirring to "hard crack stage" (300°) or becomes very brittle when a drop is placed in cold water (without thermometer). Remove from heat. Quickly stir in baking soda. Pour into well-greased pan. When cool and hard, break into pieces. Excellent when coated with chocolate!
Brown bacon in electric frying pan until almost done. Add onions and green pepper; cook in bacon grease until crisp-tender. Slowly spoon in prepared boiled potatoes and boiled eggs. Carefully toss and mix. Add dried parsley, salt and pepper to taste. Splash with vinegar; stir and taste. Keep adding vinegar until desired flavor is reached (some like more vinegar than others). Gently toss until warmed through. Serve warm.
Cook beef in large pan or wok until all the red color is gone. Add remainder of ingredients; steam about 3 to 5 minutes, just until cabbage is wilted. Drain in colander and cool before filling the wrappers. Fill wrappers (directions for filling on wrapper package). Fry in peanut oil until brown.
Cream butter; beat in sugar and cocoa. Add eggs. Add dry ingredients and alternately milk and vanilla. Blend well. Drop by teaspoonful on greased cookie sheet. May add chopped nuts or a walnut half to each cookie. Bake at 375° for 10 to 12 minutes.
Cream together margarine and sugar, then add flour and potato chips. Drop on cookie sheet. Bake at 350° for 10 to 15 minutes. Dip into 10x sugar while warm.
Heat oil in deep fryer to 375°. Beat 1 1/2 cups four and remaining ingredients in large bowl on low, scraping the bowl constantly for 30 seconds. Beat on medium for 2 minutes, still scraping the bowl. Stir in remaining flour. Turn dough on a well floured cloth-covered board. Roll around gently to cover with flour. Roll gently 3/8-inch thick. Cut with floured doughnut cutter.
Cook rice per package directions. When done, add oleo, corn with liquid and soup. Pour into buttered casserole dish. Bake at 350° about 20 to 25 minutes, uncovered. Spread cheese over top, return to oven and melt.
Have spinach washed, dried and nicely chilled ahead of time and very near serving time add other ingredients.
Cream butter and 2 cups sugar with baking soda, salt and vanilla. Add beaten eggs. Sift flour and baking powder together. Add to creamed mixture. Chill dough until firm enough to roll out on floured pastry cloth. Roll a little sugar in on top of dough. Cut with biscuit cutter or into fancy shapes. Preheat oven at 425° and bake until brown on a greased and floured cookie sheet. Do not add any liquid other than the eggs and vanilla.
In medium bowl, combine oats, sugar and margarine; mix well. Spread in greased 9-inch square pan. Bake at 350° for 13 minutes or until light golden brown. Cool. In a small heavy saucepan, over low heat, melt chips. Spread over oat mixture; sprinkle with nuts. Refrigerate until chocolate sets. Cut into 2 x 1 1/2-inch bars. Store in a tightly covered container in refrigerator. Makes 2 dozen bars.
Preheat oven to 375°. Cream together butter, peanut butter, sugar and brown sugar. Beat in egg and vanilla. Sift together dry ingredients and blend. Add dry ingredients to peanut butter mixture. Mix well. Shape batter into small balls. Place into ungreased mini muffin tins. Bake 8 to 10 minutes.
Boil potatoes until they are just barely tender, not yet soft. Cut them into small cubes and combine them with the cottage cheese, sour cream, garlic, salt and scallions. Turn the mixture into a buttered casserole and sprinkle the grated Cheddar cheese over the top. Add a little paprika and bake at 350° for about 1/2 hour. Serve hot.
Soften gelatin in water 5 minutes. Stir powdered milk into skim milk in saucepan. Heat to simmer and add softened gelatin, stirring until gelatin is dissolved. Add vanilla and sugar and chill until mixture begins to thicken. Beat with mixer or rotary beater until very thick and light. Approximately 6 calories per serving. Diabetic substitution; about 1/4 cup nonfat or skim milk.
Cut all fruit in half or fourths. Drain. Mix the sugar, flour and curry powder together and add to the fruit. Dot the butter on top. Bake at 325° for 1 hour. Can be made ahead of time and reheated. Serves 6 to 8.
Melt butter and soup; mix all ingredients together in a 9 x 13-inch pan. Top with cornflake crumbs. Bake at 350° for 1 1/2 hours.
Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute the onion, peppers and garlic in oil until tender. In a a small bowl, combine flour and milk until smooth. Add to vegetable mixture. Stir in the seasonings. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add shrimp and basil. Simmer, uncovered, for 3 minutes or until shrimp turn pink. Drain pasta; place in a large bowl. Add shrimp mixture and toss to coat.
Salt and pepper pork pieces. Heat Dutch oven. Add 1 Tbsp. oil and lightly brown pork cubes. Remove from pan and save. Add rest of oil to Dutch oven if needed. Brown onions, dill seed, caraway seeds and raisins over low heat about 20 minutes until onions have begun to caramelize. Then add 1 c stock and simmer until reduced a little. Drain sauerkraut and add. Simmer 30 minutes. Add pork cubes and spaetzle. Add one c chicken stock if necessary. Heat through making sure pork is cooked. Hearty enough to be a main dish. See Spaetzle recipe in Vegetables section of cookbook.
In large heavy skillet, combine flour and oil. Cook over medium heat 25 to 30 minutes or until dark reddish-brown roux is formed; stir frequently first 15 minutes, or stir constantly last 15 minutes. Remove from heat; immediately stir in onions, green pepper, celery and garlic until roux stops browning. Return to heat; cook over low heat 8 to 10 minutes, or until vegetables are tender, stirring frequently.
Place margarine, cocoa and milk in a saucepan. Bring to a boil, being careful not to let scorch. Then add sugar, vanilla and pecans. Spread on cake.
Heat oven to 450°. Mix all ingredients until dough forms. Drop by spoonfuls onto greased cookie sheet. Bake until golden brown, 10 to 12 minutes. Makes 1 dozen biscuits.
Melt cheese and butter. Mix in remaining ingredients. Be sure the cheese is melted. Pour into buttered 9 x 13-inch pan. Let cool; cut into 1-inch squares.
Combine fruit juices with tea in punch bowl. Just before serving, stir in ginger ale. Float ice cubes in punch. Add orange or lemon slices to punch. Yields 3 1/2-quarts or 18 (6 oz.) servings.
Cut eggplant in pieces and cook in salted, boiling water until tender. Drain and mash. Place bacon in skillet; simmer until it starts to brown. Add onions and cook 15 minutes. Add tomatoes and seasonings. Cook 15 more minutes. Combine mixtures. Add crumbs and cheese in layers. Bake at 350° for 30 minutes. Serves 6.
Melt butter in skillet. Add pepper and onion and cook. Stir in chicken and rice soup, tomato soup and water; heat to boiling, then turn down heat and let simmer, stirring occasionally.
Brown beef and saut with onions and garlic; drain. Add remaining ingredients, stirring often as cheese melts. Serve with tortilla chips.
Preheat 400° oven. Grease 2-quart baking dish. Cook onion and beef until tender, no red. Drain. Season salt and pepper. Spread meat in dish. Cover with soup and top with layer frozen Tater Tots. Cook 45 minutes. Serves 5.
Mix together first 5 ingredients, then add spices to taste. Knead in enough flour until dough can be rolled out and made into thin layers (can use regular round cake pan as cutter, slicing each layer the same size). Makes 8 to 9 layers. Bake at 450° until browned. Cook down apples; sweeten to taste. Can add more spices. Put apples between layers as you stack them.
Mix all ingredients. Top with pats of butter. Sprinkle grated cheese and pimentos. Bake for 90 minutes at 325°.
Boil sugar, milk and margarine together for 1 minute, then add remainder of ingredients. Stir it all up. Drop little balls of dough on waxed paper with a teaspoon. Let them get cool, then they are ready to eat.
Mix the first 3 ingredients well and put in bottom of 9 x 13-inch pan. Bake 10 minutes at 350°. Spread pie filling over top of first mixture. Blend sour cream and egg. Spread over top and bake 25 minutes longer at 350°.
Cream butter until light and fluffy. Add cheese, flour, salt and paprika or poppy seed. Form mixture into a dough. Let rest in refrigerator for about 2 hours. Shape dough into small even balls. Place on ungreased microsafe cookie sheet. Sprinkle with some paprika or poppy seed, if desired. Microwave on High power for 1 1/2 minutes. Let rest for a few minutes. Microwave again on High power for another 30 to 45 seconds. Let cookies rest for a few minutes. Remove carefully. Serve immediately or store in airtight container until ready to serve.
Simmer, uncovered, all ingredients together for one hour or longer. We eat it over bread.
Boil water and sugar to make syrup. Cool. Put bananas and frozen lemonade through blender. Mix other ingredients except 7-Up. Freeze in 6 (1-quart) containers. Remove from freezer 30 minutes before serving. Put in punch bowl with 7-Up and mix until lumps are out.
Butter a baking dish. To it add bread crumbs, butter and hot milk. Cool. Set oven to 325°. Add sugar, eggs, salt and vanilla to bread and milk. Stir to blend. Sprinkle with cinnamon, if desired. Bake for 1 hour.
Saute squash, onion, green pepper in a small amount of olive oil. Prepare Stove Top dressing according to the directions. Combine this with zucchini mixture. Cool and add beaten eggs (or egg substitute or egg whites). Add seasonings and grated cheese. Taste along the way! Spread into pan or dish that has been sprayed with Pam. Bake at 300° for 45 minutes or so until firm. Allow to cool. Refrigerate overnight. Cut into squares.
Mix all ingredients together and put in covered jar or container. Use 1 to 2 teaspoons of mix with 1 cup hot water.
Take 2/3 of softened cookie dough and pat into bottom of square brownie pan. Melt chocolate chips with sweetened condensed milk, vanilla and salt in double boiler. Mix and pour over dough. Crumble remaining dough over top. Add nuts, if desired. Bake at 350° for 30 minutes. When cool, cut in squares.
Cook noodles according to package directions. Drain. Meanwhile, heat oil in a large skillet; add onion, garlic and carrots. Saute until onion is lightly browned. Mix in sugar, vinegar, cabbage and pepper. Cover and steam for 8 minutes or until cabbage is tender. Stir in ham. Mix in cooked noodles. Thoroughly heat. Makes 4 (2-cup) servings.
Slit potatoes at 1/4-inch intervals, not cutting all the way through. Put onion slices and seasonings in slits. Put margarine, about 1 1/2 teaspoons per potato, in alternate slits. Top with sliced mushrooms. Wrap in foil and grill over hot coals for 55 to 60 minutes. Sprinkle chives on each potato before serving. Serves 8.
Cook pudding with 1 cup pineapple juice (add water, if needed, to make cup) until bubbles. Let cool. Add pineapple and oranges. Cover and refrigerate overnight.
Sift all ingredients together thoroughly in a bowl of loyalty. Stir in equal parts of work and play. Add 1 cup faith, one of hope and one of charity. Add a spoonful each of happiness and song. Season to taste with culture and generous amount of worship.
Preheat oven to 350°. Bake 8 to 10 minutes or until done.
Pat uncooked beef into 9 x 13-inch pan. Prepare dressing as directed on package. Add celery and onion, if desired. Put dressing over meat. Pour soup over dressing. Bake 1 hour at 350°. Turn off oven and let stand 15 minutes. Slice into squares and serve with cranberry sauce or cranberry jelly.
Combine Jell-O and pineapple. In saucepan, bring to boil, stirring constantly. Cool. Add 2 cups buttermilk and refrigerate until it starts to thicken. Add Cool Whip and nuts. Refrigerate.
Mix raw ground beef with vegetables, eggs and seasoned salt. Put teaspoon of mixture on corner of wrapper. Fold wrapper according to package directions. Fry in hot oil, turning until all sides are golden brown. Drain on paper towels.
Preheat oven to 350°. Spray a 9 x 9-inch baking pan with nonstick vegetable spray. In a large bowl, cream margarine and sugar. Add corn syrup, vanilla, whole eggs and egg whites; mix until well blended. Combine cocoa, flour and salt and slowly add to batter. Fold in nuts and pour into baking pan. Bake for 25 to 30 minutes. Makes about 30 brownies.
Mix together and make meatballs about 1-inch in size. Bake at 350° for 30 minutes. Put in sauce and simmer 10 minutes.
Peel and chop apples. Place the chopped apples in 12 x 8 x 12 baking dish. Stir together the flour, sugar, baking powder and salt. Cut egg into the flour until it resembles coarse meal. Sprinkle over the apples. Pour butter over the flour mixture. Bake at 350° for 40 minutes or until brown. Yield: 6 to 8 servings.
Cook noodles about 10 minutes in boiling water. Drain and rinse in cold water. In bowl, place ham, fruit and nuts. Add noodles and mayonnaise. Toss carefully.
Beat egg with 1 tablespoon lemon juice. Dip chicken breasts in egg batter, then in flour, garlic and paprika mixture. Brown chicken in margarine, then add water, bouillon and 2 tablespoons lemon juice. Simmer for 20 to 30 minutes.
Place cooked spaghetti on a plate. Pour heated chili on top. Grate cheese on top. Sprinkle with chopped onion.
Combine all ingredients. Simmer to combine flavor throughout. This works great for leftover turkey!
Combine cereal and water; let stand until water is absorbed. Meanwhile, blend eggs with sugar; add syrup, butter, vanilla and salt. Fold in softened cereal. Pour into pie shell. Bake at 350° for 45 to 50 minutes or until filling is puffed completely across top. Cool. Serve with whipped topping, if desired.
In skillet cook bacon, onion and garlic until tender. Drain. Stir in wine, sugar, caraway seed, pepper and cloves. Add sauerkraut and potatoes. Top with sausage. Bring to a boil, reduce, cover and simmer 20 minutes. Add apple wedges and cook about 8 minutes until apples are tender.
Cook chicken in water until tender; remove from broth and let cool. Remove skin and bones from chicken. Cut in small pieces. Drain mixed vegetables and mix with chicken and condensed soup and can of broth in casserole dish with rice. Cover with pie crust and bake at 350° in oven for at least an hour or until brown. Remove from oven and it's ready to serve.
Cream shortening and sugar. Add egg. Add bran; mix well. Combine water and bananas. Add alternately with sifted dry ingredients. Mix well. Add vanilla and nuts. Spread in a greased and floured 5 x 9-inch loaf pan. Bake at 350° for 1 hour.
Mix above and beat well. Add 3 cups fresh, peeled apples, diced (Rome apples are good). Add 1 cup chopped walnuts or pecans. Bake at 350° for 55 minutes to 1 hour in bundt pan.
Prepare pudding per directions and then add Cool Whip. Layer your bowl with wafers, then bananas and then pudding mixture and repeat. Very low in calories and people love it! Especially when they find out it is fewer calories!
Heat milk in	double boiler.	Add sugar, flour, cocoa and salt (well blended), stirring until thick and smooth, about 20	minutes. Beat egg yolks and pour a small amount of hot mixture into the	eggs and stir. Then pour back into mixture in	double	boiler	for 5 more minutes, stirring constantly. Add vanilla and pour into baked pie shell. Top with meringue and brown.