HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook cut-up celery in water to cover until almost tender. Drain, saving liquid. Make a white sauce of 4 tablespoons butter, the flour, milk, celery liquid and salt. When thickened, add shredded cheese to melt, but do not boil. Butter the crumbs and brown in a greased baking dish, place half the cooked beans, celery and bread crumbs. Then add the remainder of vegetables and all of the cheese sauce. Top with buttered crumbs and place in oven at 375° for 25 minutes or until brown and hot. Serves 6 to 8.
Cut cheese in cubes. Slice eggs. Spread half crackers in bottom of buttered casserole dish. Add layer of cheese, eggs and asparagus and soup alternately until all are used. Pour milk and 2 tablespoons asparagus juice over all. Sprinkle remaining cracker crumbs over top. Bake for 25 to 35 minutes at 350°.
Add enough water to pan to cover potatoes. Add butter and onion. Cook until tender. Add milk. Salt and pepper to taste. Take 2 more tablespoons of butter and mix with enough flour to make crumbs the size of peas. Add to boiling soup.
Chop broccoli and steam in 1/2 cup water until tender (don't drain). Set aside. Melt butter in saucepan over medium heat. Add flour and whip. Cook 2 to 4 minutes on low heat. Add chicken broth; stir and bring to a boil. Add broccoli, then half and half, salt and pepper. Heat, but do not boil.
Slice eggs in half lengthwise, and carefully remove yolks. Mash yolks with a fork; add next 7 ingredients, mixing well. Spoon pecan mixture into egg whites. Garnish with parsley sprigs, if desired. Yields 6 servings.
Mix with hands well. Roll into little balls and bake for 15 minutes at 400°.
Preheat oven to 400°. In a small bowl combine flour, garlic powder, salt and pepper; set aside. In medium saucepan combine water and margarine. Bring to a boil. Reduce heat to low and gradually stir in flour mixture, stirring constantly. Cook until mixture begins to pull away from sides of pan. Remove; cool 5 minutes. Use high speed of an electric mixer and add eggs, one at a time, beating well after each. Drop heaping tablespoonful of batter onto a baking sheet (sprayed with cooking spray), mounding slightly in center. Bake 18 to 20 minutes (golden brown). Cool.
Sift flour with 1/2 cup sugar, baking powder, salt and nutmeg. Combine milk, egg, melted butter and vanilla. Add liquid ingredients to flour mixture, stirring only until all ingredients are moistened. Fill greased muffin pans 1/2 full. Bake at 400° for 20 minutes. Remove from pan immediately. Brush with melted butter and roll in mixture of remaining 1/2 cup sugar and cinnamon. Makes 12 muffins.
Preheat oven to 350 degrees. Melt butter and pour into cake pan. In mixing bowl combine flour, sugar, milk and baking powder. Pour this batter on top of melted butter; do not stir. Pour fruit and juice over batter; do not stir. Bake for about 40 minutes.
Mix ingredients and pour over chicken and cook 1 hour or 1 1/2 hours at 400°.
Cook chicken breasts. Cook broccoli. Mix soup, sour cream, mayonnaise, grated cheese and seasonings with the exception of the paprika. Drain broccoli and arrange in bottom of a flat greased casserole. Sprinkle with cheese. Shred chicken and spread over broccoli. Sprinkle with Parmesan cheese and paprika. Bake 30 to 40 minutes in a 350° oven until bubbly. Serves 6 to 8.
Mix all ingredients together in a 2-quart baking dish. Bake, covered, for 1 hour in a 350° oven. Serves 4 to 6.
Heat soup to boiling point. Dissolve gelatin in part of soup. Stir cheese into remainder of soup. Add gelatin mixture, celery and pepper. When cook, add mayonnaise and put into a mold. Chill and serve. Serves 12.
Allow cheeses to soften at room temperature. Combine with remaining ingredients; blend until smooth. Refrigerate about 1 hour (or overnight). Shape 3 balls (or can make 100 walnut size). Roll in chopped nuts or chopped parsley. Can be frozen.
Sift together dry ingredients. Set aside. Cream brown sugar and Crisco, creaming well. Blend in unbeaten egg. Stir in half the dry ingredients. All the 1/4 cup maraschino cherry juice and 2 tablespoons milk, then stir in remaining dry ingredients and mix well. Blend in 2 squares melted chocolate, walnuts and maraschino cherries. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 12 to 15 minutes. Cut large marshmallows in half. Place cut side down on hot cookies. Cool on rack. Frost with your favorite chocolate frosting.
Cook rice; rinse and set aside. Saute onion and celery in small amount of oil. Add tomatoes; heat. Add crabmeat; heat. Sprinkle parsley over top. Serve hot over rice.
Cook beans until 1/2 done. Peel and dice potatoes into beans. Add hamburger. Peel and cut onion into mixture. Add parsley flakes, celery seed, salt and pepper. Add beef gravy. Let cook and serve. "Great any time."
Heat milk; add eggs, sugar, cornstarch and vanilla. Cook until thick. Be careful to cook on low heat so that custard will not curdle. Add rum. Serve with cake or bread pudding. Rum flavoring may be used instead of rum if desired. Sauce may be processed in blender or food processor for a smoother texture.
Stir 2 3/4 cups flour, 2 1/2 teaspoons baking powder and salt together; set aside.
Put all ingredients into blender. Cover and blend until of sherbet-like consistency. Spoon into cocktail glasses and serve with short straws. Yield: 1 2/3 cups.
Combine graham cracker crumbs and melted margarine. Press into a 13 x 9-inch pan. Combine powdered sugar, cold margarine, eggs and vanilla. Beat on high speed of mixer for 15 minutes. Spread over graham cracker crust and chill 1 hour. Slice bananas and dip in pineapple juice (lemon juice) to prevent browning and layer over mixture in pan. Top with pineapple, then Cool Whip, cherries, pecans and chocolate syrup. Serves 12.
Boil all except nuts together until mixture forms soft ball when tested in cold water. Pour over nuts, and mix well. Serve when cool.
Dissolve yeast in warm water, set aside. Mix sugar, egg and oil. Add flour and yeast mixture. Drop by spoonfuls into greased muffin tins. Bake at 425° until brown.
Mix the first four ingredients in glass bowl; cook on High in microwave 3 1/2 minutes. Stir and cook 3 1/2 minutes more. Add vanilla and margarine. Cook 2 minutes. Add soda. Stir and pour on cookie sheet; spread thin.
Brown wieners in oil, putting onion on top of wieners while browning. After wieners have browned, make a sauce of remaining ingredients. Pour over wieners and simmer for about 15 minutes.
Put the butter in the hot water and boil until butter is melted. Stir in quickly and all at once the flour. Remove from burner and beat until smooth. When cool, stir in the eggs and beat 5 minutes. Drop from a tablespoon onto buttered tins. Bake in moderate oven about 25 minutes. When cold, fill.
Mix together eggs, sugar and butter. Add coconut. Mix well. Pour into pie shell. Bake at 350° about 25 minutes or until done.
Cook until thick cherries, pineapple, sugar and nuts. May want to thicken with cornstarch. Add jello and cool slightly. Add bananas and pour into baked crust. Chill and top with Cool Whip. Serve.
Mix chocolate and sugar together and add milk. Beat egg yolks and stir in flour, then add to milk mixture. Cook over medium heat until thick, stirring constantly. Add vanilla and pour into baked pie shell. Top with meringue and brown.
Melt butter. Add onion and saute until glossy. Transfer to crock-pot. Gradually add flour to cooking pot, stirring constantly, with a whisk or spoon. Add chicken broth and stir until smooth. Add salt, celery, carrots and broccoli. Stir to combine. Cover and cook either on low for 6 to 7 hours or on high for 3 to 4 hours. Add cheese cubes, stirring until melted. Add half and half, stirring to blend. Cover and continue cooking 30 minutes or until soup is hot. Reduce heat to low for serving. Garnish individual bowls with croutons, if desired.
Separate eggs; mix yolks well. Add sugar to egg whites; mix well. Add Cool Whip to yolks. Mix well. Pour into a gallon ice cream tub. Add evaporated and condensed milks, whipping cream and vanilla flavoring. Finish filling remainder of tub with whole or low-fat milk. Makes 1 gallon. (Note: Using low-fat milk does not make this a low-fat recipe.) Mix well then freezer up. Enjoy!
Dissolve yeast in water. Then mix all other ingredients together and pour in water. Bake at 350° for about 20 minutes.
Mix the sugar and Karo well; microwave on High 4 minutes. Add peanuts; mix and microwave on High 3 minutes. Add butter and vanilla; mix and microwave on High 2 minutes. Add baking soda and mix well. Immediately pour out on a well-buttered cookie sheet and spread out. Work quickly as it sets up fast. Cool; break apart. Enjoy.
Heat oil in skillet. Brown chicken. Drain oil. Combine remaining ingredients. Pour over chicken. Simmer in covered pan until brown, about 30 minutes.
Blend paprika, chili powder, garlic salt or powder and flour. Sprinkle mixture on both sides of chicken breasts. Saute onion and green pepper in olive oil; remove. Brown chicken breasts, then cook for about 10 minutes. Add onion, green pepper and jar of salsa. Cover; simmer for 20 to 25 minutes. Remove lid. Add cheese (enough to cover chicken). Simmer 2 to 3 minutes. Serve over rice. Bon appetit!
Beat cheese and butter until smooth. Add remaining ingredients and put through a cookie press. Bake at 300° for 10 to 15 minutes. Hide from spouse and kids until the company arrives!
Heat jello and pineapple just enough to melt jello. Then mix everything together. Then pour in your salad dish or pan and put in refrigerator.
Heat oven to 400°. Line 12 medium muffin cups with paper baking cups. Beat egg slightly in medium bowl with fork. Stir in remaining ingredients except Rum Glaze. Just until moistened. Divide batter evenly among muffin cups. Bake 15 minutes or until golden brown. Immediately remove from cups. Spread Rum Glaze over warm muffins. Makes 12 muffins.
Heat oven to 350°. Grease jelly roll pan. Beat flour, sugar, margarine and salt in large bowl on medium speed until crumbly (mixture will be dry). Press firmly in pan. Bake until light golden brown, about 20 minutes. Prepare filling.
Cream butter with sugar, add eggs. Make a paste of the food coloring and cocoa. Add to the creamed mixture. Add alternating buttermilk with sifted flour and salt. Then add vanilla. Add soda to vinegar. Hold over the bowl as it foams. Then blend into the cake mixture. Pour into 2 greased and floured 1 inch pans. Bake for 25 to 30 minutes. Cool on wire rack, when cool, split each layer into 2 layers.
Blend butter and flour. Add broth, milk and water. Cook over low heat until thickened, stirring constantly. Add salt, rice, chicken and vegetables. Pour into a large greased baking dish. Top with crushed potato chips or slivered almonds. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Cook beans until done seasoned with meat grease and salt. Pinch biscuits into pieces and drop into beans. Keep beans at a low boil and stir occasionally. Cook approximately 8 minutes. Be sure beans have enough liquid before adding biscuits.
Beat eggs for 1 minute, gradually beat in sugar. Stir in vanilla and chocolate. Gradually add flour and blend. Add the nuts and pour into a greased 8 x 8 x 2-inch pan. Spread out. Bake at 350° for 30 minutes.
Melt butter in saucepan. Add milk and sugar. Cook for 1 1/2 minutes. Remove from heat. Add oatmeal and peanut butter. Stir completely. Drop by tablespoon onto waxed paper.
Cook and drain squash and onion. Layer squash and onion, then soup, then crackers, then cheese. Dot with butter and bake at 325° until bubbly.
Pack a quart jar with small pickling cucumbers. Add the sugar, salt and dry mustard. Fill the jar with apple cider vinegar. Shake. Put in refrigerator and shake occasionally. Leave for 7 days before using.
Cook the first 3 ingredients until thick. Add the butter, cheese and eggs. Mix well. Place in a buttered dish. Cover with crushed cheese crackers. Bake at 350° for 40 minutes.
Chop pickles and carrots. Cook noodles and drain. Cool noodles by running them under cold water. Put all ingredients into a bowl, then top with mustard and dressing. Mix until all is covered and serve.
Beat eggs and sugar. Add remaining ingredients. Mix well. Pour into a greased pie pan. Bake at 350° for 30 minutes.
Cream together shortening, sugar and eggs. Stir together remaining ingredients and add to above. Mix well. Roll into balls size of a walnut and roll in a mixture of 3 tablespoons sugar and 1 teaspoon cinnamon. Bake at 400° for 8 to 10 minutes on ungreased cookie sheet.
Mix together mushroom soup and 1/2 can milk, set aside. Brown ground beef, drain fat. Add tomato sauce and 1/2 can of water; let simmer for 10 minutes. Lightly grease (13 x 9-inch) dish with margarine or use nonstick spray. Layer bottom of dish with 6 shells, add 1/2 of ground beef, spread on 1/2 of cream of mushroom. Top with cheese; layer 6 more shells, add remaining ground beef and cream of mushroom. Top with with cheese. Bake at 400° for 30 minutes.
Mix beef, bread crumbs, onion, milk, parsley, salt, pepper and Worcestershire sauce. Roll into 1-inch balls. Cook over medium heat until brown. Drain meatballs well. Heat chili sauce and jelly until melted. Add cooked meatballs. Simmer, uncovered, for 30 minutes.
Crush cookies; pat down with melted butter in a 9 x 13 pan. Stir ice cream until creamy. Spread over cookie layer. Add peanuts. Freeze. Boil fudge topping 8 minutes, stirring constantly until thickened. Cool. Pour cool fudge sauce over ice cream. Top with Cool Whip. Freeze.
Sprinkle baking soda over dates. Add boiling water and let stand until warm. Cream butter and sugar. Add eggs and date mixture, then flour, salt and vanilla. Lastly, add walnuts. Grease mini loaf pans (makes about 9 loaves) and fill each with batter halfway. Bake at 350° for 40 minutes.
Beat eggs in a mixing bowl until frothy. Mix in cooking oil, parsley, salt and pepper. Stir in remaining ingredients in order given. Pour into shallow greased 9-inch casserole. Bake in a 350° oven for about 35 minutes. Serve hot. Makes 8 servings.
Brown the hamburger. Add refried beans and taco sauce. Cook until bubbly. Fill tortillas with 1/3 to 1/2 cup mixture. Roll and place in baking dish. Pour enchilada sauce over. Top with grated cheese. Bake for 20 minutes at 350°. Top with sour cream. Makes 10.
In a large wine glass, pour cranberry apple drink and white grape juice over ice. Add a splash of club soda. Garnish with grapes or a lime slice. Makes 1 serving.
Combine all ingredients and bake 1 hour at 350°. (Be sure to spray 9 x 13-inch pan well.) This is really good with barbecue and red beans!
Combine soup and milk. Mix in curry powder. Add drained tuna and corn; stir until well distributed. Heat on medium, stirring constantly, until very hot. Dilute with some of the hot water if desired. Makes 2 servings.
Put all ingredients into blender container. Cover and process at liquefy until smooth. If desired, garnish with a pineapple chunk and a sprig of mint. Yields four 6 ounce servings.
In 4-quart saucepan over medium heat, combine oil and seasonings. Stir in 1/4 pound of mushrooms, thinly sliced and cook for 5 minutes. Add 10 ounces of spinach, cut into strips. Cover and cook about 3 minutes or until spinach wilts. Stir in 1/4 cup grated Parmesan cheese.
In 2-quart saucepan over medium heat in hot butter, cook carrots, celery and onion 5 minutes or until vegetables are tender-crisp, stirring often. Stir in soup, milk and pepper. Heat through. Ladle into bowls; top with cheese. Makes 3 1/2 or cups 4 servings.
In bowl stir together the crushed cookies and melted margarine until moistened, and press into 8 x 10 pie pan and freeze.
Mix all ingredients until there are no lumps. Add water until batter is thin. Heat griddle or skillet on medium heat. Put 1/4 cup of batter on griddle. Turn when pancake starts to make bubbles. Makes 8 to 12 pancakes.
Layer first 5 ingredients and bake at 350° for 15 to 20 minutes. Remove and top with French fried onion rings and almonds. Bake for additional 5 minutes.
In a 13 x 9-inch baking dish, combine soup, milk and pepper. Stir in green beans and 1/2 of onions. Bake at 350° for 25 minutes or until hot; stir. Top with remaining onions and bake 5 more minutes. Makes 10 servings.
Wash, drain and halve the cranberries. Combine dry ingredients. Combine moist ingredients. Add moist to dry and blend. Fold in nuts and cranberries. Batter may be baked in loaf or muffin pan. For loaf bake at 325° for 1 hour. For muffin bake at 350° for 25 minutes.
Boil potatoes in jackets until tender. Peel, cool and cube. In melted margarine, saute onions and green pepper for 1 minute. Add pimentos, seasonings and flour. Blend in milk, stirring until thickened. Stir in cheese. Stir until cheese is melted.
Grind the first 2 ingredients together. Add salt. Let stand overnight. Drain and rinse in cold water; drain again. Be sure all water is off or relish will be thin. Add remaining ingredients. Cook 30 minutes. Watch and stir often while cooking. Seal in pint jars.
Melt butter; mix with graham crackers. Pat into 13 x 9-inch pan; bake at 350° for 10 minutes.
Wash the beans and soak overnight. Drain the beans and place in a large pot. Cut sausage into 1/2-inch pieces and brown in a little oil. Remove sausage and saut onion, celery and green pepper in drippings. Add all ingredients to the beans. Cover with water and bring to a boil; reduce heat and cook slowly until beans are tender. Serve over rice.
Melt margarine over medium-high heat. Add flour, salt and pepper. Add milk gradually, stirring until smooth and thickened. Add onion, dry mustard, soy sauce and cheese. Cook and stir until cheese melts. Remove from heat.
*Green beans, zucchini, corn, peas, celery, carrots, potatoes, broccoli, cabbage.
In a large saucepan, melt margarine; add dried beef pieces. Fry about 2 minutes on medium heat. Add milk and cheese cubes. Cook and stir over medium heat until it thickens somewhat. Pour over cooked macaroni; mix well.
Grease baking dish with margarine. Add half of stuffing mix. Place chicken on top of stuffing. Add cream of chicken soup. Add chopped onion. Cover with remaining 1/2 of stuffing mix. Add margarine and pour chicken broth over top. Bake at 350° for 30 to 45 minutes.
Drain cherries, reserving juice. Bring cherry juice to a boil. Remove from heat and add jello. Stir until dissolved. Add Coke and chill until it can be beaten. Cut cherries. Add cherries, pineapple and pecans to jello mixture. Stir together and refrigerate until jelled.
Combine condensed milk and water. Add pudding mix and beat well. Fold in whipping cream.
Pour everything together in a large bowl and mix well. Pour into a prepared Bundt pan. Bake at 350° for 1 hour.
Boil chicken until done and cool. Boil spaghetti until done. In skillet, saute bell pepper, onion and mushrooms; stir in both soups, tomatoes with juice and chopped Velveeta. Let simmer and turn skillet off while you debone chicken. Chop chicken into bite size pieces and stir in sauce. Mix cooked spaghetti with sauce. Use 1 cup of chicken broth in mixture if needed. Bake at 350° for 20 minutes.
Brown beef and onion; drain grease. Add green beans, mashed potatoes and tomato soup. Salt and pepper to taste. Mix together and pour in casserole dish. Top with cheese. Bake at 375° for 25 minutes.
Combine eggs, milk and sugar in a large heavy saucepan. Cook over low heat until mixture thickens, stirring constantly. Remove from heat and cool. Stir salt and remaining ingredients into egg mixture. Pour mixture into freezer can of a 1 gallon ice cream freezer, hand turned or electric. Freeze according to manufacturer's instructions. Let ripen at least 1 hour before serving. Yield about 3 quarts and will serve 6.
Saute celery, pepper and onion in 2 tablespoons butter. Add tomatoes, chicken and noodles. Stir in soup and cheese. Spoon into 2 1/2-quart casserole dish. Bake in 375° oven for 20 minutes; top with almonds. Bake for 10 minutes more. Serves 8.
Brown meat and drain. Stir in soup, spaghetti and vegetables. Pour into a baking dish and bake at 350° for 30 minutes. Sprinkle with cheese.
Mix ingredients except croutons and paprika. Cook over moderate heat, stirring occasionally, until flavors are blended. Garnish with croutons or paprika, if desired.
Saute onions in margarine about 2 minutes. Add green pepper and beef. Cook 4 to 5 minutes. Drain grease. Add remaining ingredients, mix well, breaking up tomatoes. Bring to boil, reduce heat and simmer, uncovered, 10 minutes. Makes 6 to 8 servings.
Cut beef into 1/2-inch strips. Coat with mixture of flour, salt and pepper. In large skillet, brown strips of meat in 1/4 cup hot oil. Drain can of tomatoes, reusing liquid. Add liquid, water, onions, garlic and gravy to meat. Cover and simmer until meat is tender (1 1/4 hours). Stir often. Stir in Worcestershire sauce. Cut peppers into strips and add to meat. Cover and simmer for 5 minutes. Add drained tomatoes (cut up). Cook 5 minutes more and serve over hot cooked rice.
Place crescent rolls out flat on a large cookie sheet. Bake 10 minutes. Mix with a beater mayonnaise, cheese and Ranch dressing. Beat well. Spread over baked crescent rolls.
Brown your hamburger with chopped onion until just done. Drain well. Now add all the other ingredients and simmer slowly for 2 or 3 hours, stirring often.
Combine sugar, evaporated milk and butter in a saucepan. Bring to a boil (a full rolling boil), stirring constantly. Boil 10 minutes, stirring occasionally. Remove from heat. Add remaining ingredients except marshmallows. Beat well. Stir in marshmallows. Spread in well buttered 12 x 8-inch pan. Refrigerate. Cut into bars. Yields 40 bars.
Saute onion in the oil very lightly, keeping the lid on the skillet. Add meat and brown, breaking it into chunks. Add beef stock or bouillon, potatoes and seasoning. Simmer gently for 30 minutes or until the potatoes are soft. Add yogurt. Makes 2 generous servings.
Put peanuts, sugar and water in saucepan. Cook until all the water is cooked out, stirring constantly. Dump into pan and roast in a 350° oven for 10 minutes.
Mix all ingredients above approximately 7 minutes. Bake at 350° for approximately 1 hour.
Mix together and boil for 15 minutes, keep stirring, Spread on cookie sheets, salt. Bake at 350 degrees for 15 minutes. Mix. Turn off oven and let set for 15 minutes.
Shortly before guests arrive, place ice cream and sherbet in punch bowl. Pour liquids on top. Enjoy!
Mix Miracle Whip, seasoned salt and sugar; mix well. Mix all ingredients together and chill.
Method 1: Divide butter into 3 portions. Place egg yolks with 1/3 of the butter in top of double boiler. Keep water hot but not boiling. Stir eggs and butter constantly. When butter melts, add another portion and as it melts and the mixture begins to thicken, add remaining butter. Keep stirring constantly. As soon as mixture is thick, remove from heat and add seasonings. The sauce is delicious served with vegetables. Should sauce separate, beat 2 tablespoons boiling water, drop by drop. Makes 1 cup sauce. Increase lemon juice to 1 1/2 tablespoons.
Melt 1 tablespoon margarine; add onion and garlic. Cook, stirring, until onion is wilted. Add rice and stir to coat grains. Add broth and bay leaf. Bring to boil and cover. Cook exactly 17 minutes. Remove bay leaf and stir in remaining 1 tablespoon margarine. Serves 6.
Cook lasagna noodles in 6 quarts boiling water until tender (15 minutes). Drain; rinse with cold water and drain again. Cook potatoes, drain and mash. Add cheese to hot mashed potatoes and season with salt and pepper.
Mix all ingredients together and pour into 2 graham cracker pie crusts. Chill and serve.
In a bowl, add salt to egg yolks. Beat until lemon color. Add sugar and liquor. Add sour cream and alternate with flour; mix well after each addition. Knead on breadboard. When you hear a crackling noise, keep kneading until shiny, blisters pop up and the dough doesn't stick anymore. Make into 3 balls. Roll out on a floured board. Cut center and twist. Fry on hot frying pan. Drain and sprinkle with powdered sugar.