HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a saucepan, cook celery and onion in butter until tender but not brown. Remove from heat and stir in sage, salt and pepper. Place the dry bread cubes in a large mixing bowl. Add the onion mixture. Drizzle with enough broth to moisten, tossing lightly. Use to stuff one 10-pound turkey.
Scrub cucumbers; rinse well and pack into hot sterilized jars. Heat water and vinegar. Stuff 2 heads of dill in each jar and a piece of garlic and add the salt. Fill each jar with hot brine. Seal at once. Allow 6 to 8 weeks before using.
Mix pork beans, barbecue sauce, syrup, butter and ketchup. Then cut hot dogs up and stir in. Heat oven to 375° and cook about 10 to 15 minutes or until hot dogs are done.
Place in order listed in baking dish including buttered bread crumbs. Bake 30 minutes at 350°.
Beat and mix eggs and water. Add sugar, then extracts. Fold in flour and salt. Beat egg whites with 1/4 teaspoon salt and 3/4 teaspoon cream of tartar until stiff peaks form. Fold into yolk mixture. Pour into ungreased tube pan. Bake at 350° for 1 hour.
Cream oleo, add small amounts of sugar and cream. Add eggs, vanilla and flour (put salt and baking powder in flour and sift into mixture). Stir well, add nuts and put into a 13 x 9 x 9-inch pan that has been lightly greased and floured. Bake at 350° (depending on your oven) for 25 minutes. Do not overbake. Sprinkle white powdered sugar on top while hot and cut into squares.
Heat applesauce. Add Jell-O, then cool. Add pop and orange juice. Refrigerate to set.
Trim off large leaves or broccoli. Remove rough ends of lower stalks. Wash broccoli; chop coarsely. Combine broccoli, ham, cheese, red pepper and onion in a large serving bowl. Toss gently.
Combine brown sugar, tomato sauce and mustard. Set aside. Combine beef, onion, cracker crumbs, eggs, salt and pepper. Add 1/2 cup of the tomato sauce mixture and stir until well mixed.
Mix together and pour over the batter and nuts. Bake at 350° for 35 to 40 minutes in an 8 x 8-inch pan. (I usually double the recipe and use a 13 x 9-inch pan. It will take approximately 60 minutes at 375°.)
Mix beef, bread crumbs, onion, milk, egg and seasonings. Shape into 1-inch balls. Brown in large skillet. Remove and drain fat. Heat chili sauce and jelly in skillet until jelly melts, stirring constantly. Add meatballs and stir until coated. Simmer 30 minutes. Serve hot in chafing dish with toothpicks. Makes approximately 50 meatballs.
Cream sugar & margarine. Add other ingredients & mix well. Roll into knots. Dip in sugar. Put on greased cookie sheet and bake 350° for 15-20 mins.
Combine broccoli with onion and cook as directed on package. Drain and combine with rest of ingredients. Pour into greased casserole and bake at 350° for 30 minutes.
Spoon over 2-3 pounds of chicken. Bake at 375° for 45-60 minutes.
Prepare cake mix according to package directions. Pour batter into greased 13 x 9 x 2 baking pan. Bake at 350° for 30 to 35 minutes or until done. Cool.
Brown ground beef and onion until no more grease is left in pan (very, very well done). Add chili powder and paprika to meat and stir in approximately 1/2 cup water and simmer for 10 minutes. Add more water, if desired. It should be thick, not watery.
In Dutch oven or soup kettle, saute onion in the butter. Add water and bring to a boil. Add potatoes; cook 10 minutes. Add fish and lemon juice. Reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Garnish with parsley and serve piping hot.
Combine all ingredients, mixing well. Pour into lightly greased muffin pan. Bake at 450° until golden brown.
Sift together flour, soda, salt, nutmeg, cinnamon, cloves and ginger. Cream together sugar and eggs. Stir in oil. Mix well. Stir in pumpkin. Stir flour mixture into the creamed mixture. Fold in 1 cup chopped pecans. (Mix the chopped pecans with a tablespoon of the flour mixture before folding into the batter.) Pour into well-greased pans.
Prepare brownie mix according to package directions in a lightly greased 13 x 9 x 2-inch pan. Let cool in pan. Spread ice cream over brownies; freeze until hardened.
Blend in blender olive oil, garlic, salt, pepper, comino and lemon juice until well blended. Then blend in chickpeas a little at a time. Very good on crackers or pita bread.
Cut each potato lengthwise into 8 wedges. Place margarine in an 8 inch square baking dish; microwave on high for 30 seconds, or until melted. Stir in orange juice and cinnamon; add potatoes, tossing to coat. Cover with wax paper; microwave on high for 6 to 8 minutes or until tender, stirring and turning dish once during cooking time. Garnish with orange slices and parsley, if desired. Yield: 4 servings.
Cream butter and sugar until smooth. Beat in eggs. Stir in other ingredients. Chill. Drop by half teaspoonfuls on greased cookie sheet. Bake at 350° until edges of cookies are brown.
Combine all ingredients and knead with your hands until smooth. Shape into block 1/2-inch thick. Cut into squares and let harden.
Grind vegetables in food chopper and let stand overnight. Drain well. Add finely cut celery, celery seed and black pepper. Dilute vinegar with water, add sugar and bring to boiling point. Add other ingredients. Boil 20 minutes and put into sterilized jars and seal.
Press out sugar cookie dough on lightly greased round pizza pan or regular baking sheet, baking at 350° for 10 minutes or until lightly browned. (I usually go for golden brown.) While crust is baking, combine cream cheese, vanilla and sugar until smooth. When crust is completely cooled, spread mixture on top. Place sliced strawberries on top. Spread top with strawberry glaze. Refrigerate until chilled or serving time.
Mix sugar and cornstarch together. Add just enough milk to make a paste. Add eggs and mix well. Add balance of milk, a little at a time until blended well. Cook on medium heat until mixture is thick. Remove from heat and add coconut and flavoring and stir. Let cool and pour into baked pie crust and top with Cool Whip. If mixture is too thick, you can add a little milk before you place in crust.
Mix oil, sugar, molasses and eggs. Beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt. Add to wet ingredients. Mix well. Chill. Form into balls and roll in sugar. Place on ungreased cookie sheets. Bake at 375° for 8 to 10 minutes.
Mix all ingredients, except sour cream, and pour 1/2 into oblong dish or fruit bowl. Let this jell. Then pour sour cream on top. Pour remaining mixture over sour cream. Let this jell. May be served as a salad or dessert.
In 2-cup glass measuring cup, combine water and raisins. Micro on High for 2 minutes. Stir in sugar, orange juice, cornstarch and cloves. Micro, uncovered, on High 2 1/2 to 3 minutes, or until mixture boils and thickens, stirring halfway through cooking time. Remove from micro, add white vinegar, stir. Makes 1 1/2 cups sauce. Place ham on microsafe plate, single layer. Micro on High 4 to 6 minutes. Serve with sauce. Serves 4.
Combine first 7 ingredients and simmer for 5 minutes. Mix melted butter and flour (roux). Add to corn mixture; simmer 5 to 10 minutes more until thickened.
Put drained beans in a bowl. Slice water chestnuts over beans. Saute onions and mushrooms together in margarine. Pour over top of beans. Mix soup, soy sauce and half of the mushroom liquid together. Pour over beans. Bake, covered, for 40 minutes at 350°. Remove from oven and cover with French fried onions. Bake, uncovered, for 8 to 10 minutes.
Brown hamburger meat in skillet. Boil potatoes until done (not mashed). In large saucepan, mix meat, kidney beans, water, chili sauce, tomato sauce, dash of salt and pepper, potatoes and onion (if desired). Cook on medium heat until chili has thickened. Serve hot, topped with shredded cheese and oyster crackers.
Bring to a boil the vinegar, salt and sugar. Tie in a cloth bag the pickling spices. Dunk the spices in the boiling syrup for 3 minutes. Take out spices for next day. Pour syrup over sliced pickles.
In a large skillet, cook chicken in butter and oil until brown. Remove chicken and keep warm. In same pan, add garlic. Cook 1 minute. Sprinkle in flour; mix until well blended. Stir in milk and wine mixture. Cook until slightly thick, stirring occasionally. Return chicken to skillet. Cover and simmer 20 minutes until chicken is done. Stir in lemon juice and dill. Serve over cooked spinach fettuccini, if desired.
Mix 1 stick of the margarine with the cracker crumbs. Press in a 9 x 13 x 2-inch cake pan. Beat for 15 minutes with an electric mixer eggs, margarine and powdered sugar. Spread over crust. Cover with sliced bananas, then pineapple, Cool Whip, chopped nuts and cherries. Cover and refrigerate. Keep covered.
Cream syrup, sugar, oleo and eggs. Add flour, milk and spices. Pour into unbaked pie shell and bake 1 hour at 350°.
Combine cake mix, salad dressing, eggs, water and cinnamon. Mix at medium speed until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9-inch baking pan. Bake at 350° for 35 minutes or until lightly browned. Cool and frost. Serves 12.
Place yeast and warm water in a large mixing bowl. Add beaten egg and melted margarine to yeast and then add sugar. Add flour and mix well. Drop by spoonful into a well-greased muffin pan. Bake at 350° for 25 minutes. You may refrigerator dough and use later.
Mix tuna, onion, green olives, Cheddar cheese and mayonnaise. Spread hamburger buns with mustard. Spread with tuna mixture. Wrap in foil and bake in a 350° oven for 20 minutes.
Warm tortillas in frypan. Place equal amounts of scrambled eggs on each tortilla. Spoon on salsa (to taste). Sprinkle on grated cheese. Enjoy!!!
First Day: Wash and slice cucumbers 1/4-inch thick. Soak in lime water 24 hours. Do not use metal pan.
Mix corn, flour and sugar. Add beaten eggs, cream, butter, salt and pepper. Bake at 350° for about 1 hour. Stir slightly about every 15 minutes, until the top starts to set.
Dip chicken in 1/2 cup buttermilk and roll in seasoned flour. Melt margarine in 9 x 12-inch pan. Put chicken in pan, skin side down. Bake at 425° for 30 minutes. Turn chicken over and bake 15 minutes. Mix remaining buttermilk with soup and pour around chicken. Bake about 25 minutes more or until tender.
Mix ingredients together. Put on 2 baking sheets. Bake at 250° for 15 minutes for 1 hour or until golden brown.
Mix cream cheese and cottage cheese together. Spread in bottom of baking dish (9 x 13-inch). Layer remaining ingredients. Serve with tortilla chips.
Cook ground beef, onion and green pepper in skillet over medium heat until beef is brown. Stir to crumble beef; drain. Add remaining ingredients. Bring to boil; reduce heat and simmer 10 minutes, stirring often. If more liquid is needed, add tomato juice.
Heat chocolate and a tablespoon of the milk in a saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture; beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust and freeze until firm, about 4 hours. Remove from freezer 30 minutes before serving and keep chilled in refrigerator.
Combine dressing and mayonnaise and add rest of ingredients. Chill. Serve with slice of chicken breast and roll. Nice ladies luncheon salad.
In a large frying pan or deep-fat fryer, heat 1 inch of oil to 350°. Meanwhile, put milk in a bowl. In a paper bag, mix together the flour, Parmesan cheese, paprika, oregano and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a bag and shake to coat. Fry chicken in hot oil in batches without crowding, turning occasionally, for about 5 minutes, until crisp and golden brown. Drain on paper towel and serve hot.
Cook rice mix and cool. Mix rice with chicken, tomatoes, parsley, green onions, black olives and toasted almonds. Stir vinegar into evaporated milk until milk thickens. Add mayonnaise and Italian seasoning. Stir into rice mixture and chill thoroughly. Yields 6 1/2 cups.
Beat eggs, sugar and salt lightly to mix. Scald milk, nutmeg and vanilla and pour into egg mixture. Strain into 6 custard cups and set into pan of hot water (1 inch up on cups). Sprinkle with nutmeg. Bake at 350° for 30 to 35 minutes or until knife comes out clean. Serve cool or chilled.
Brown ground beef and onion. Drain off fat and add a few tablespoons of water. Put in 2-quart casserole dish. Add Tater Tots on top and then spread soup over Tater Tots. Cover and bake at 350° for 40 minutes. Uncover and brown for 15 minutes.
In one bowl, mix together sugar, flour, cocoa, baking soda, baking powder and salt. Add eggs, milk, oil, vanilla and boiling water. Mixture will be thin. Pour into 2 (9-inch) baking pans, greased and floured. Bake at 350° for about 35 minutes or until springs back when touched in the middle.
In 1 1/2-quart casserole stir together sugar and syrup. Microwave at High 4 minutes. Then stir in pecans and microwave 4 minutes. Then add oleo and vanilla, blending well, and microwave 1 1/2 minutes more. Take out of microwave and add soda. Gently stir until light and foamy. Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool break into small pieces and store in airtight container.
Combine sweet potatoes, sugar, salt, eggs, 1/4 cup butter, milk and vanilla. Beat with electric mixer until smooth. Combine flour, nuts and 1/2 cup butter. Put on stop of sweet potato mixture. Bake at 350 degrees for 35 minutes.
Mix together ingredients. Bake at 350° for approximately 50 minutes in a 9 x 5 x 3-inch loaf pan.
Mix sugar, rind, mustard and cornstarch; stir in orange juice. Bring to boil and cook, stirring until thick, about 5 minutes. Add raisins and drippings; cook 3 to 4 minutes longer. Add ginger ale and spoon over sliced ham. Makes about 1 1/2 cups.
Drain fruit, combine sugar, margarine and curry powder. Stir until blended. Combine fruit in shallow baking dish. Add sauce. Bake at 300° for 1 hour.
Mix all ingredients and form a loaf. Bake for 1 hour and 15 minutes at 350°. Do not overcook. May cover part of cooking time.
Saute onion and green pepper in margarine until tender. Stir in soup, mushrooms, pimentos and basil; set aside.
Melt butter and cheese until smooth. Mix cocoa and sugar; add cheese mix. Add nuts and vanilla. Mix well. Pour into greased pan. Cool and cut. Makes 6 1/2 pounds.
Mix sauce, pour over chicken pieces in a pan. Cook 1 hour or until tender, at 350 degrees.
Cream butter and sugar. Add eggs, one at a time. Sift together dry ingredients; add alternately with milk. Add vanilla. Add mashed blueberries. Stir in whole blueberries. Pour batter into a greased loaf pan. Sprinkle top with granulated sugar. Bake in preheated 375° oven for 1 hour.
Roll out dough to a long rectangle. Combine the next 5 ingredients and spread half on each rectangle 1/2-inch from edge. Layer ham, pepperoni, rice, sausage and cheese. Roll up jelly roll fashion. Seal edges and ends. Lay on cookie sheet, sealed edges down. Let rise. Bake at 400° for 15 to 20 minutes. Slice and dip in pizza sauce. Layer meats and cheeses rather thinly or you won't be able to roll it up.
In a small bowl, melt the 1/3 cup of butter in microwave oven for 30 seconds. Add almonds and heat, uncovered, in microwave oven for 4 minutes or until lightly browned. Stir occasionally. Set almonds aside. Arrange fish in a shallow 2-quart baking dish. Place 1 tablespoon of butter on each fish and sprinkle with lemon juice and salt and pepper to taste. Heat, covered with wax paper, 5 to 7 minutes or until fish flakes easily with a fork. Spoon browned almonds over fish and heat, covered, in microwave oven 2 minutes or until heated through. Yields 4 servings.
Mix the first 4 ingredients and set aside. Just before serving, add the Fritos, cheese and Catalina dressing. Mix well and serve. Serves 10.
Soften gelatin in cold water; add boiling water, sugar, salt, lemon juice and pineapple. Stir until gelatin is dissolved. Cool completely. Prepare 1/2 of the dessert topping and fold into first mixture. Chill until syrupy. Break cake into small pieces. Line a large mixing bowl with waxed paper. Alternate layers of cake pieces and gelatin mixture. Mash down with large spoon as this is added. Chill overnight. Turn upside down on serving plate and remove waxed paper. Ice with other 2 packages of topping. Sprinkle coconut over top and sides.
Place lamb fat side up on rack in shallow roasting pan. Season with salt and pepper. Roast at 325° until meat thermometer reaches 175° to 180°, about 2 1/2 to 3 hours.
Pour oil in pan and saute onion. Add tomato soup, chopped tomatoes and Worcestershire sauce. Simmer for a few minutes. Add fish pieces and crushed pepper. Simmer for 10 minutes.
Quickly brown pork chop on both sides and remove from heat. Peel and slice potatoes in casserole dish. Peel and slice onions. Arrange pork chops on top of onions. Pour mushroom soup over all. Cover and bake at 350° for 1 1/2 to 2 hours.
Cream butter and sugar. Work flour until mealy. Beat egg yolks, sugar and vanilla until thick and fluffy. Add baking powder, salt and raisins. (Cook raisins in water until soft. Drain before adding to mixture.) Fold in stiffly beaten egg whites. Bake in baking pan lined with wax paper. Always grease the pan before putting wax paper.
Mix well. Line 3-quart Pyrex with crushed potato chips. Add chicken mixture. Top with 1 cup grated cheese. Top with more crushed chips. Bake 10 minutes at 450°.
Scramble sausage and ground chuck; drain well. Melt cheese. Add to sausage, ground chuck and taco sauce. Serve warm or cold with tortilla chips.
Mix together the powdered sugar, graham cracker crumbs, peanut butter and oleo. Press into buttered 9 x 13-inch pan. Melt chips and peanut butter; spread on top. Cool; cut into bars.
Note: If you have never used your Bible as a cookbook, now is the time to start! It's fun to find the ingredients from your King James version.
Cream sugar, margarine and egg yolks. Add lemon juice, flour and milk. Beat egg whites until stiff. Fold into batter. Bake in 6-inch square Pyrex dish which is placed in shallow pan filled with about 1/2-inch water. Bake for 45 minutes at 350°.
Mix together in large bowl. Preheat oven to 350°. Grease loaf pans and flour. Bake approximately 1 hour. Makes 2 loaves.
Beat cheese, sugar and milk until well blended. Fold in topping and vanilla. Store in fridge. Use to dip cookies, cake cubes, fresh fruit, pretzels, etc. Makes 2 cups. Approximately 6 calories per teaspoon.
Dice salmon, removing skins and bones. Add chopped celery and pickles. Mix with other ingredients. Add salad dressing. Serve on crisp lettuce leaves.
Combine all ingredients. Mix well with hands. Roll into 1-inch balls. Bake on lightly greased baking sheet at 350° for 20 minutes. Serve warm.
Pour lemon juice over grated onions. Then put them in a strainer. Cream sugar, paprika and celery salt with oil. Add catsup and vinegar and beat. Now add other juices and blend. Chill and bottle. Makes 1 quart.
Preheat the oven to 350°. Press dough evenly in a greased 13 x 9 x 2-inch baking pan. Beat the cream cheese, egg, sugar and lemon rind in a medium size bowl with electric mixer until smooth. Spread mixture over cookie dough. Drop blueberry pie filling on cheese. Swirl with knife. Bake in a 350° oven for 35 minutes. Cool on wire rack. Cut into bars. Refrigerate.
Melt butter in a large pan. Add onion, potato and carrot. Cover and cook over low heat for 5 to 10 minutes. Add broth, salt and pepper; simmer until vegetables are tender. Remove from heat. Puree half the mixture in a blender or mash, then return pureed soup to pan. Stir in cream. If desired, garnish each bowl with dill.
Thinly slice venison steaks. Tenderize with mallet or saucer edge. Salt and pepper to taste. Shake in bag containing flour to dredge well. Fry in skillet in shortening until brown. Remove to paper towel or rack to drain. Pour off all shortening, except 2 tablespoons. Add several tablespoons flour to drippings and brown. Add water to desired consistency. Bring to boil and simmer at least 15 minutes.
Sift together dry ingredients into a large mixing bowl. Cut lard into dry ingredients. Add buttermilk and mix with hands or wooden spoon. Pour out onto floured surface and roll or pat dough to approximately 1/2-inch thick. Use biscuit cutter to shape biscuits and place on greased baking pan. Bake at 400° until just starting to brown. Remove from oven and brush top of biscuits with melted butter. Return to oven and bake until golden brown.
Dredge chicken pieces in flour; brown in butter and oil. Add 1 tablespoon of flour and rest of ingredients, except biscuit recipe. Cover and cook on low 30 minutes. Add more stock as needed.
Mix together and cook until mixture is a dark brown. Remove from heat; add 1 stick of butter. Let dissolve completely. Add soda. Drop on well oiled cookie sheet.
If using whole potatoes, wash and peel. In a food processor fitted with a medium shredding disc, coarsely shred the potato. Or, shred potato with a grater. To prevent darkening, place shredded potato in a bowl of cold water immediately after shredding. Rinse potato shreds well and drain. Squeeze potato shreds to remove any excess water.
Mix all. Shape and put into greased loaf pan. Bake at 350° for 30 minutes. Pour tomato juice around meat loaf. Bake 45 minutes longer. Just before it is done, smear top with ketchup, brown sugar and a little mustard.
Cut chicken into bite size pieces. Dip into mixture of 1/2 mustard and 1/2 lite mayo, then into mix of sesame seed and bread crumbs. Bake at 350° for 20 to 30 minutes.
Choose 2 dozen firm young cucumbers, 4 to 5-inches long and 1 1/2-inches thick. Wash well and slice into 1/4-inch round slices, unpeeled. Place slices in an airtight container. Sprinkle with 1 cup of kosher salt and cover. Allow to stand in a cool place for 12 hours. During the soaking time, stir and turn over cucumbers 2 or 3 times so that they are evenly covered in brine. Replace lid after each stirring.
Place popcorn and peanuts in heavy grocery bag. In glass bowl (2-quart) combine sugar, corn syrup, butter and salt. Cook 3 to 4 minutes on High, stirring after each minute, until mixture comes to a boil, then microwave 2 minutes more. Quickly stir in soda and pour over corn in bowl. Close bag and shake well. Microwave on High 3 to 4 minutes. Shake bag every 30 seconds. Pour corn onto flat pan and allow to cool 5 minutes. Break apart with hands and store in Tupperware.
Cook broccoli. Arrange stalks in a 9 x 13-inch pan. Place chicken over stalks. Mix rest of ingredients and pour over top. Sprinkle with cheese. Bake at 350° for 25 to 30 minutes.
Slice and boil carrots in salt water until fork-tender; drain and cool. Make marinade using remaining liquid from carrots and next 8 ingredients. Mix well using blender or beater. Pour mixture over carrots and refrigerate. Can be prepared several days in advance.
Cream butter and sugar with flour. Add 1 egg at a time, beating well after each addition. Add milk and vanilla. Pour into unbaked pastry shell. Sprinkle with nutmeg. Bake for about 1 hour at 325° or until inserted knife comes out clean.
Mix all ingredients and store in airtight container. Add 3 to 4 teaspoons to a cup of boiling water.
Quarter and core the apples. Puree a few quarters in the blender, along with the cider for about 10 seconds. Serve iced. Makes 2 to 3 servings.
Mix together in one bowl; beat until smooth and bake at 350° in greased baking dish.
In a large pot, cook potatoes, celery and carrots in water until tender, about 20 minutes. Drain; reserve liquid and set vegetables aside. In the same pot, saute onions in butter until soft. Stir in flour, salt and pepper. Gradually add milk. Stir constantly until thick. Stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is right thickness desired.
Boil potatoes in a large pot with skin on. Let cool, peel, and cube potatoes. Mix potatoes with onions, cheese, and mayonnaise. Pour into a 9 1/2 x 13 inch casserole dish. Sprinkle cooked bacon on top and bake 1 hour in a 325° oven.
Stir all together. Spray cookie sheet with Pam. Drop by tablespoonful. Bake 12 to 15 minutes at 350°.
Mix all ingredients and bake at 400° for 30 minutes (until golden brown). Serve hot.