HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 2 cups of water to a boil. Add salt, pepper, celery salt, vinegar and chopped onion to the water. Cut fish into bite size pieces. Add fish to the boiling water and cook gently for 25 minutes, uncovered. Serve with melted margarine and lemon juice for dipping.
Stir ingredients together. Bake in greased pan at 350° for 1 hour.
Beat eggs, add milk and the dry ingredients. Melt 1/2 stick of oleo in a 9 inch pie pan. Add 1 cup of mix into pie pan. Bake at 425 for 1/2 hour. This recipe makes 3 or 4 pans. Eat with syrup or cream cheese, sausage, etc.
Mix together. Will be a thin batter. Pour into funnel; let run into a skillet of hot oil. Makes into circles like lace until brown. Sprinkle with powdered sugar.
Combine all ingredients in pan. Cover. Bake at 300° for 5 hours or cut recipe in half and bake 3 hours. Serve over rice or noodles. One half of recipe will ser`ve 3 to 4. Don't salt or brown meat. The gravy will be dark brown. Delicious. Do not dilute soup with water. Add the soup undiluted to the meat.
Mix together all ingredients in a jar. Mix 1 to 2 tablespoons with a cup of boiling water.
Cook broccoli according to package. Put broccoli in a greased casserole dish. Sprinkle grated cheese over broccoli. Mix together the soup and milk; pour over the broccoli. Bake for 25 to 30 minutes. Sprinkle French fried onions on top; bake an additional 10 minutes.
Mix margarine, flour, brown sugar and cinnamon in bowl until crumbly. Stir in pecans. Combine cake mix, oil, sugar, sour cream and eggs in mixer bowl. Beat at medium speed for 2 to 3 minutes or until smooth. Pour 1/3 of the batter into greased tube pan. Sprinkle with half the pecan mixture. Top with remaining batter; sprinkle with remaining pecan mixture. Bake at 325° for 1 hour. Cool in pan for 1 hour. Invert onto serving plate. May bake for several minutes longer for crispy side. Yield: 16 servings.
Mix well. Bake in small muffin tins with liners at 325° for 15 to 20 minutes.
Brown hamburger until gray looking; add chili powder, salt, sugar and catsup. Simmer for 15 to 20 minutes. Serve on hot bun with cole slaw.
Combine all ingredients in blender and whirl until smooth. Transfer to medium size bowl with cover. Chill until ready to use.
Rub the roast with salt and pepper. Place fat side up in a shallow pan and roast in a preheated oven at 375° for 1 hour. Turn off the heat, but do not open the oven door. No matter how long it is until dinner time, don't open door or remove roast. Turn it on to 375° again 30 to 40 minutes before serving time. Does not matter about the size of roast.
In a large skillet, cook sausage over medium heat until no longer pink. Drain on paper towels.
Combine sugar, margarine and milk in heavy saucepan. Bring to roaring boil, stirring constantly for 5 minutes. Remove from heat, add either peanut butter or chocolate chips. Stir well. Add vanilla flavoring. Pour into buttered 13 x 9-inch pan and refrigerate until cooled. Cut and store in airtight container.
Stir together flour, baking powder and salt in a large bowl. Stir in nuts, dates, cherries and chocolate pieces. In a small bowl beat eggs and sugar. Stir into flour mixture. Turn into well-greased and floured 9 x 5 x 3-inch loaf pan. Bake in a 325° oven for 1 hour and 15 minutes or until top is golden and pick inserted in center comes out clean. Cool in pan on rack for 10 minutes. Remove from pan. Cool completely, top side up on rack. Makes 1 loaf.
Combine crumbled Top Ramen noodles, sesame seed, almonds, cabbage, onions and green peppers. Mix well. Add oil, vinegar, sugar, salt, pepper and chicken packet from Top Ramen noodles. Mix well. Set in refrigerator for 2 or more hours until noodles are soft. Can stir occasionally.
Saute leeks in butter in a Dutch oven 3 minutes. Stir in zucchini and saute 2 minutes. Add broth. Bring to a boil. Reduce heat and simmer 4 minutes. Add watercress and pepper. Simmer 1 minute. Spoon 1/3 of soup mixture into container of an electric blender and puree. Repeat process twice until all mixture is pureed. Stir in whipping cream. Chill. Yields 7 1/3 cups.
Beat well and put in ice cream freezer, then finish filling to fill mark on can of freezer with milk. If you add fruit, mix it in last. It tastes better if made the night before and let set in the deep freezer. Makes 5 quarts if you don't add the fruit. Add less sugar, about 1 3/4 cups or to taste, depending on the type of fruit being used.
Scald milk. Measure shortening, sugar and salt into mixing bowl. Pour scalded milk over these ingredients; stir to mix. Cool. Dissolve yeast in lukewarm water. When milk mixture is cooled, add dissolved yeast. Add flour; stir well after addition of each cupful. Beat together about 60 strokes; turn into greased bowl. Cover bowl; allow to rise until double in bulk in warm place. Make into rolls. Let rise about 3/4 hour. Bake at 375° for about 20 to 30 minutes.
Cream the margarine, sugar and egg. Add the flour, baking powder, milk and vanilla. Cook at 375° for 25 to 30 minutes. You may use any desired topping.
Cook mushrooms and onions in oil in skillet over medium high heat until excess liquid has evaporated and mushrooms are just beginning to brown. Remove from heat. Stir in sour cream and mustard; heat but do not boil. Serve as a spread on Melba rounds or crackers. Makes 2 cups.
Combine soup mix, sour cream, mayonnaise and spinach. Chill overnight. Before serving, dip center of bread out in small pieces, saving pieces to use with dip. Pour dip into center of bread.
Beat cream cheese in mixer bowl until softened. Beat in gradually the Equal; add whipping cream and water. Beat until smooth. Fold in coconut extract and Cool Whip. Spoon into dish and chill for 4 hours. Garnish with about 2 tablespoons fresh grated coconut.
Scald milk, add sugar, butter and salt; stir until butter melts. Cool to lukewarm. Dissolve yeast in water (warm 110° to 115°). Stir in milk mixture, eggs and 3 cups flour; beat until smooth. Add remaining 1 cup flour gradually. Turn onto lightly floured pastry cloth; knead until smooth and elastic. Place in greased bowl. Turn dough in bowl to lightly grease top; cover, chill overnight. Shape dough into 1-inch balls. Place 1-inch apart in two greased 9 x 1 1/2-inch cake pans; cover. Let rise until double in bulk, about 1 hour, uncover. Bake in 375° (gas oven) 20 to 25 minutes. Remove from pan; serve warm. Makes 3 dozen.
Soak bread in milk. Cook onion in 1 tablespoon butter until tender, not brown. Combine meat, crumb mix, egg, onion, parsley flakes and seasonings. Form into 1 1/2-inch balls. Brown in skillet with 2 tablespoons butter, shaking skillet to keep balls round. Remove meatballs. Mix flour and water and stir into drippings in skillet. Add broth and coffee. Replace meatballs. Heat and serve.
Preheat oven to 350°. Cream Crisco and sugars with electric mixer until fluffy. Add egg and extract and beat well. Add flour, baking powder, salt and nuts (optional). Mix until blended. Shape into 1-inch balls. Press each ball around a kiss (like chocolate covered cherry). Bake 12 minutes on an ungreased cookie sheet. (Do not overbake.) Cool on wire racks. Frost or decorate as desired. Yields 3 1/2 to 4 dozen cookies.
Brown the meat; drain off fat. Add tomato sauce, garlic salt, pepper, basil and 1/2 cup water. Cover; simmer 15 minutes, stirring occasionally.
Combine sugar and syrup in pan. Bring to a boil. Remove from stove and stir in peanut butter thoroughly. Mix in corn flakes and stir well. Drop on greased cookie sheet.
Mix sugar, spices and salt in a large bowl. Beat water and egg white together. Add to sugar mixture. Add nuts, coating well. Place on 2 greased cookie sheets. Bake for 45 minutes at 275°. Remove at once. Store in airtight container.
Place cabbage in large baking dish. Cook the meat and onion soup in large skillet over medium heat until well browned. Stir in remaining ingredients. Pour over cabbage. Cover and bake in 325° oven for 1 1/2 hours, stirring occasionally. (May prepare in advance and refrigerate until ready to bake.)
Drain juice off meat and break into pieces with fork. Put all ingredients in large bowl and fold in sauce of mayonnaise and vinegar.
Mix butter and oil. Use all but 2 tablespoons butter/oil mixture to saute onion and garlic. Cool, add remaining ingredients, except for cheese and tortillas. Brush tortillas with remaining butter/oil mixture, warm in skillet, buttered side down. Place crab mixture on half of unbuttered tortilla side, top with cheese, fold in half and bake at 500° for 5 minutes. Serves 3 to 5.
Cream together shortening and sugar. Mix in eggs; slowly add flour, salt and baking soda. Stir in milk, vanilla and bananas. Bake at 350° for 45 minutes to 1 hour.
Brown the meat in a large pot. Stir in onions and celery. Cook 5 minutes. Stir in tomatoes, salt, pepper, chili powder and garlic powder. Add beans and cover. Lower heat. Simmer for 1 hour.
Take rolls that you have let thaw in the refrigerator and cut each one in half. Pat down to 1-inch thick. Grease a 9 x 13-inch pan, a Bundt pan or an angel food cake pan. Roll each piece of dough in 1/3 cup sugar and 1 teaspoon cinnamon mixture. Place each piece in pan. Now mix melted butter, pudding, vanilla and 1 teaspoon cinnamon. Spoon over top of rolls. Let rise 1 hour or longer until double. Bake at 350° for 30 to 35 minutes or until done. These rolls can be made the night before, just don't thaw dough. Work with it the same way, but start with frozen dough. When you get up they will be ready to place in the oven.
Combine above ingredients. Form into ball or log, or place in bowl. Chill. Before serving, sprinkle with parsley and serve with crackers.
Cream sugar and butter, add beaten egg yolks and mashed bananas. Mix flour, soda and salt together and add to the mixture. Gently fold in stiffly beaten egg whites and chopped nuts. Pour into greased loaf pan. Bake 1 hour in a 350° oven. Makes 1 loaf.
Melt butter and chocolate over medium heat. Add sugar, eggs, applesauce and vanilla. Stir in flour, baking powder, soda, salt and pecans. Bake at 350° for 35 to 40 minutes in an 8-inch square greased pan. Sprinkle with powdered sugar when cool.
Combine jello and water, let thicken in refrigerator and then whip until fluffy and stiff. Whip cold milk until thick and fluffy; combine. Add strawberries, lemon juice and sugar to taste. Pour into large bowl or bowls lined with angel food cake. Let set for several hours before serving.
Arrange chicken in single layer in a Pam-sprayed 9 x 13-inch baking dish. Rinse and drain sauerkraut; press out liquid. Cut cheese slices in half. Sprinkle kraut on chicken. Top with cheese; pour dressing over all. Bake 40 minutes at 350°. Serves 8.
Simmer raisins in water 5 minutes, until raisins absorb water. Stir in soup, milk, chicken and curry. Heat. Serves 4.
Heat oven to 350°. Beat sugars, shortening, peanut butter and eggs until smooth. Stir in flour, baking soda and baking powder. Reserve 1 1/2 cups. Press remaining dough in ungreased pan (13 x 9 x 2-inches). Mix reserved 1 1/2 cups dough and the candies. Crumble into pan, pressing lightly. Bake until golden brown, 20 to 25 minutes. Cool. Cut into squares.
Saute broccoli, onion and bell pepper for 5 minutes, stirring every 30 seconds. After 5 minutes, add Worcestershire sauce and soy sauce, then simmer for 30 seconds. Serve over rice.
Mix reserved peach juice, the brown sugar and mustard in a 10-inch skillet; bring to boil over medium-high heat. Cook 2 minutes or until liquid is slightly reduced. Add ham slices; cook 2 minutes per side or until heated through. Reduce heat; add peaches and green onions. Cover and cook about 3 minutes until peaches are hot. Makes 4 servings.
In a medium bowl, sift together the flour, soda and salt; set aside. In a larger mixing bowl, cream the butter and sugar until light and fluffy. Blend in melted chocolate and eggs. Beat mixture thoroughly. Stir in flour mixture alternately with milk. Beat thoroughly after each addition. Add jam and mix well. Fold in sliced berries. Pour batter into 3 greased and floured 9-inch cake pans. Bake in a 350° oven for 30 to 35 minutes. Frost with chocolate icing and top with fresh, whole strawberries, rolled in confectioners sugar.
Cut Crisco into flour until mixture resembles coarse corn meal. Using a fork, beat together vinegar, egg and water. Gently work this into flour mixture, adding liquid only until mixture will cling together when pressed into a ball. Divide into two portions. Roll out 1 portion to 1/8-inch thickness for bottom crust. Fit into 9-inch pie pan. (Bake at 450° if not for fruit pie.) Refrigerate bottom crust along with other half of dough (for lattice top) until filling is cooked and ready to use.
Preheat oven to 350°. Butter bottom of baking dish large enough for fish. Crumble saltines in a plastic bag and sprinkle or spoon over fish. Dot with margarine. Bake 20 to 30 minutes at 350° or until fish loses its translucent quality (until it flakes with a fork).
Slice off and discard stems from the cherry peppers. With a small spoon, scoop out and discard seeds. Cut the Prosciutto into 1 to 2-inch squares. Cut each pineapple chunk in half and wrap in Prosciutto. Stuff into a pepper. Serves 12. Preparation time: 20 minutes. Cooking time: 0 minutes.
In bowl, mix cornmeal, flour and so on. Dip hot dogs in mixture. Deep-fry (slowly) at 375° until golden brown, about 2 minutes. Drain on paper towel.
Mix together ground beef, water, eggs and cracker meal. Form into small balls and place on cookie sheet. Bake at 400° until brown and set. Place in skillet. Mix together jelly and chili sauce. Pour over meat. Simmer 1/2 hour.
Cook noodles and drain. Brown sausage and ground beef together and drain. Add spaghetti sauce to beef mixture. Add black pepper, garlic salt, and oregano. Layer starting with 1/2 meat mixture. Then add half noodles, half cottage cheese, 2 cups of mozzarella cheese, 1 cup cheddar cheese. Repeat but leave the meat mixture for the top.
Mix the soups, water and rice. Salt and pepper the meat. Lay the meat on top of mixture. Put foil over it. Bake 45 minutes. Remove foil and brown 15 minutes.
Cream butter and sugar; add eggs. Combine flour, baking soda, baking powder and cardamon. Add to creamed mixture with milk. In a small bowl, mix remaining sugar and cardamon. Dip rounded spoonfuls of dough in sugar mixture. Place on a greased cookie sheet. Bake 10 to 12 minutes at 375°. Yield: 6 dozen.
Mix dry Jell-O with pineapple, oranges and cottage cheese. Then add marshmallows and fold in Cool Whip. Spread in baking dish. Top with chopped nuts.
Cream shortening, sugars, egg and vanilla until light. Sift together dry ingredients. Stir into creamed mixture. Mix well. Add chips and nuts. Drop by teaspoons onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Place chicken in a 6-quart boiler and add water. Cover and boil for 30 minutes. While chicken is cooking, cut and microwave the carrots, potatoes and celery. After chicken is done, remove from broth and set aside. Add soup and stir with wire whisk. Add bouillon, carrots, potatoes, celery and peas. Simmer. Cut chicken into small chunks and add to simmering vegetables. Prepare bottom pie shell according to package directions in a deep dish pie pan. Do not bake. Add filling to bottom pie shell. Put a pie shell on top to make a top crust. Make slits in the top with a knife. Bake at 400° for about 30 minutes or until top crust is brown. Let stand for 5 minutes before serving.
Heat oven to 375°. Spray a 3-quart casserole dish with Pam. Break spaghetti into 2-inch lengths. Cook in boiling salt water. Drain well.
Preheat oven to 350°. Mix Bisquick, white sugar, nuts and milk. Put batter into greased 2-quart baking dish. Sprinkle brown sugar on top. In separate pan, melt chocolate chips in water. Pour over batter. Bake for 40 to 45 minutes. Pudding will rise to top and sauce to bottom. Serve in bowls and dip sauce over pudding. Best served warm.
Brown hamburg and onion; drain grease. Add rest of ingredients. Simmer. Serves 36 sandwiches.
In heavy 2-quart saucepan, boil rice and water 10 minutes. Add 1-quart milk and margarine. Slowly boil, covered, for 30 minutes. Stir often. Add sugar and stir until dissolved. Take off heat and add beaten eggs and raisins. Cook 1 to 2 minutes. Add vanilla. Pour into a 2-quart dish and sprinkle with topping. Chill.
Cook raisins in water until all water is boiled out. Add applesauce, Sweet 'N Low, oil and eggs; mix well. Blend in flour, soda, cinnamon and vanilla. Pour mixture into a greased and floured Bundt pan. Bake at 350° for 30 to 35 minutes or until cake is done.
In 2 quart saucepan, heat soup, onion, and bouillon together. Add chicken and vegetables. Combine this mixture with the potatoes in a 3 quart baking dish. Top with biscuits. Bake at 350° until biscuits are browned.
Brown ground beef and drain. Add soup, beans and chili powder. Reduce heat. Cover and simmer for 20 minutes. Add water if thinner chili is desired. Serves 4.
Mix all ingredients together. Top with Pepperidge Farm dressing mix and bake at 350° until bubbly and brown.
Mix all dry ingredients in small saucepan. Add milk and cook over medium heat until thick.
Cook beef and onion until tender and lightly browned. Combine with noodles, cheese, soup, 1 cup water, salt pepper and chili sauce. Mix well. Place in 9x13x2 baking dish. Combine crumbs and butter. Sprinkle over top.
Blend ingredients. Add eggs, one at a time, and mix well after each one. Pour into graham cracker crust. Bake at 325° for 30 minutes.
Shuck corn. Wash and remove silk. After cutting the kernels in half with a sharp knife, cut kernels off cob. Scrape juice out of corn cob into the bowl of corn. Pour bacon fat into a frying pan and heat. Add corn, stirring in flour, sugar and water. Let simmer at medium heat until kernels are tender. Raise heat, stirring at intervals, until brown. Scrape brown mixture sticking to pan into kernels. Add salt and pepper. If necessary, add a little water. Mixture should be moist.
Pour rice in bottom of baking dish. Put 1/2 package of soup mix over top of rice. Add water, salt, pepper and pork chops to dish. Sprinkle with remainder of soup mix. Bake at 375° for 1 hour.
Bring to a boil the 7-Up and gelatine. Add the orange juice concentrate. Stir. Add fruit of choice (chopped apples, pineapple with juice, bananas and cantaloupe are all good).
Melt margarine in skillet. Add rolled chicken breasts. Cover and cook over medium heat. Remove chicken; stir in soup and sliced mushrooms, mixing well. Return chicken to skillet; heat for a few minutes more.
Mix sugar and butter, add flour, eggs and cocoa. Mix well, add vanilla and pecans. Pour into large greased pan. Bake at 325° for 15 to 20 minutes. Sprinkle with powdered sugar while hot.
Combine sugar, oil, eggs and vanilla in large bowl; use electric mixer and blend well. Sift together the dry ingredients; add to sugar mixture. Blend thoroughly. Stir in diced apples. Pour into greased and floured 12-cup Bundt pan. Bake at 350° for 1 hour, or until taster comes out clean. Let cake cool 10 minutes in pan on wire rack, then turn out onto rack. When cool, sprinkle with powdered sugar.
Beat first 6 ingredients with fork until well blended. Add potatoes, bacon, onion and parsley to mixture. Toss gently to mix. Arrange egg slices on top. Cover and refrigerate.
In a 9 x 13-inch pan, layer the above ingredients, evenly distributing everything for the best taste. Bake at 350° for 45 minutes.
In a medium bowl, blend egg, cornstarch and soy sauce. Stir in chicken; let stand 5 minutes.
Cut unpeeled zucchini into bite size pieces. Parboil about 8 minutes. Drain well; set in all ingredients with zucchini. Mix well and set aside. In separate bowl, mix 1 small package Pepperidge Farm Herb stuffing (just as it comes in package) and 1 stick melted butter or margarine. In a 9 x 13-inch casserole, alternate layer of half of stuffing mix, layer of squash mixture. Use remainder of stuffing on top. Sprinkle paprika and Parmesan cheese on top. Bake in 325° oven for 45 minutes. Note: This can be made ahead and frozen for future use. Just heat in 350° oven for 1/4 hour.
Wash zucchini and cut into 1/2-inch thick pieces. Put in frying pan that can also be put in oven and under broiler, preferably an iron one. Add water, salt and oil and simmer about 15 minutes until zucchini starts to look transparent. If desired, while zucchini is simmering, add garlic clove sliced lengthwise. Pour off water, oil and garlic, leaving zucchini in pan. In another bowl, beat eggs, adding salt and pepper to taste. Dot the zucchini with butter and keep over a low flame. When butter is melted, add the well-beaten eggs. Cook over a very low flame until the eggs start to look slightly firm. The top will still be raw. Spread the cup of grated Mozzarella cheese on top and place the entire pan in a 350° double oven for about 10 minutes. The whole thing will look messy and gooey. Remove the pan from oven, sprinkle with Parmesan and place under boiler for about 5 minutes. Remove; cool 5 minutes. Cut into wedges and serve. Yields 4 to 6 servings.
Cook lasagna; add oil	to keep from	sticking. Cook beef, onion and garlic together over medium flame until brown. Add tomato paste, tomatoes, salt, pepper and basil and oregano. Cook over low flame until thickened,	about 15 minutes. Grease 2 1/2 quart casserole and arrange as follows: tomato and meat mixture, Parmesan cheese, noodles, Mozzarella or Ricotta. Repeat ending with meat and Parmesan cheese.** Bake at 350° for 30 to 35 minutes.
Blend peppers, onion and tomatoes. Add remaining ingredients. Bring to a boil. Simmer 20 minutes and pour into jars; seal.
Combine all ingredients in order listed and mix well. Pour into greased 10-inch pie plate and bake at 350° for 45 minutes or until golden brown.
Pour baking soda in kitchen drain. Pour vinegar in. This will bubble and churn. When bubbling stops, rinse with hot water. Follow with the other baking soda and more hot water. This will unclog a slow drain and keep the kitchen smelling sweet.
Place fresh spinach in large salad bowl. Sprinkle pine nuts and raisins. Toss with balsamic vinegar (just enough to lightly coat leaves). Place chunks of goat cheese on top, then cracked pepper. Can be made on individual plates or in large bowl. Serve as first course with Italian bread or along with soups and stews.
Soak first 5 ingredients in saltwater overnight (1/2 cup salt to 2 qt. water). Drain. Cook carrots and green beans in boiling water for 10 minutes. Drain. Mix with remaining ingredients and boil 10 minutes. Pack into sterilized jars and seal at once. Keep boiling while packing jars.
Mix all ingredients and add water to make 1 gallon of punch. Add food coloring to change the color of the punch.
Cook broccoli until tender. Drain and arrange in a greased pan. Cut chicken in bite size pieces; place on top of broccoli.
Beat brown sugar, sugar and oil in bowl until well mixed. Add eggs; mix well. Add flour, cinnamon, salt and soda; mix well. Stir in apples, walnuts and coconut. Pour into oiled and floured tube pan or 9 x 13-inch cake pan. Bake at 325° for 1 hour or until cake tests done. May add raisins if desired. Yields 16 servings.
In medium skillet, cook and stir ground beef and garlic until meat is brown. Drain off grease. Add tomato sauce and paste, salt, pepper and oregano. Cover and simmer 20 minutes. Heat oven to 350°. Cook noodles as directed on package. In ungreased baking dish, 11 1/2 x 7 1/2 x 1 1/2-inch, alternate layers of meat and sauce, noodles, Swiss cheese, Mozzarella cheese and cottage cheese, beginning and ending with meat and sauce. Bake uncovered 20 to 25 minutes. Sprinkle with Parmesan cheese before baking.
Brown pork and onion until done; drain. In mixing bowl, add all ingredients; mix well. Make 1-inch balls; put on greased cookie sheet. Bake at 400° for 12 minutes.
Dissolve gelatin with 1/2 cup of cold water. Heat soup; add gelatine to soup. Add cream cheese and mayo in blender until smooth. Stir in onion, celery and shrimp. Keep in refrigerator overnight. Stir before serving.
Cream butter and sugar. Beat in eggs, one at a time. Gradually add flour and milk alternately. Add the vanilla. Makes three 9-inch layers or bake in mold about 1 1/2 hours or longer at 350°. Test with toothpick.