HumbleIntelligence/food-ner-1-Million huggingface dataset:
With butter, cook and stir celery, carrots, onions and green pepper in saucepan until celery is tender. Stir in flour, salt and pepper. Stir in wild rice, water and broth; heat to boiling. Reduce heat. Cover and simmer 15 minutes; stir occasionally. Stir in remaining ingredients. Heat just until hot (do not boil).
Place potatoes, celery, onions and water in saucepan over medium heat and cook until tender. To 1/4 cup flour add a little cold water and stir until all lumps are dissolved. Add salt and pepper and milk. Cook 4 to 5 minutes, until thickened, stirring to keep from sticking. Add butter. Eat with crackers or your favorite bread.
Drain juice from pineapple. Place pineapple in bottom of casserole pan. Layer cherry pie filling on top of pineapple. Top with dry cake mix. Add coconut over cake mix. Add chopped nuts. Pour melted butter over top. Bake in preheated 350° oven until syrup from pie filling bubbles to the top. Best when served hot with vanilla ice cream.
Cook potatoes in salted water. Drain and mash. Add margarine, milk and olives. Add more milk or margarine for the mashed potato consistency you like.
In 12-inch skillet over medium heat, heat 3/4-inch salad oil to 325° on deep-fat thermometer (or heat in electric skillet set at 325°). Meanwhile, in bowl, with fork, mix flour with next 5 ingredients. Holding a narrow-spouted funnel, close spout with finger; pour 1/4 cup batter into funnel. Over hot oil, carefully remove finger to let batter run out in a stream, while making a spiral about 6 inches in diameter. Fry 3 to 5 minutes until golden, turning once with tongs. Repeat with remaining batter, stirring well before pouring. Sprinkle funnel cakes lightly with confectioners sugar. Serve warm. Makes 7 funnel cakes.
Mix all ingredients. Chill briefly. Waldorf salad is in its original form as listed.
Mix sugar, eggs and margarine. Add milk and vanilla. Stir in flour. Bake in greased pans in 350° oven about 15 minutes.
In a Dutch oven, cook ground beef and onion until meat is browned; drain. Add all other ingredients. Bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Serve over spaghetti. Yield: 1 quart.
Unroll pizza roll on lightly floured surface. Roll until about 1/16-inch thick. Spread on mustard-yogurt mixture. Sprinkle on caraway seed. Lay slices of ham on dough, then sprinkle grated cheese. Roll up towards self. Pinch ends and place seam side down in a U shape on aluminum foil sprayed with Pam. Cut through top layer about 1/4 inch to divide into 10 slices. Beat egg with 1 tablespoon of water and brush over roll. Sprinkle with sesame seed. Bake at 350° for 20 minutes or until golden brown.
Preheat oven to 450°. Add all ingredients in bowl. Toss until potatoes are evenly coated. Put on a cookie sheet. Bake, stirring once in a while. Cook 40 minutes or until potatoes are tender. Garnish with parsley.
Cook chuck roast until it pulls apart and shreds. In large bowl combine all ingredients. Simmer over medium heat for 1 hour. Serve on sub buns with Mozzarella cheese and pepperocinis on the side.
Make sauce for first seven ingredients and cook until thick. Add to green beans. Place in greased casserole and cover with cheese. Melt 2 tablespoons butter, add corn flakes and sprinkle on top of bean mixture. Cook at 400° for 20 minutes.
Mix beans and taco seasoning. Spread in 9 x 13-inch pan. Spread sour cream on top of beans. Sprinkle olives over sour cream. Sprinkle jalapeno peppers over sour cream. Sprinkle chopped tomatoes over peppers. Grate cheese over top. Serve with nacho chips.
In skillet, brown ground meat and onion; drain. Add salt, pepper, tomato sauce and mushrooms. Pour into a 12 x 8-inch baking dish; sprinkle with grated cheese. Separate crescent dough into 8 triangles. Combine sour cream and herbs; spread on top of meat mixture. Top with crescent dough. Bake at 375° for 25 to 30 minutes, until dough is golden brown.
Mix 1 cup sour cream, Cheddar cheese, cream cheese, taco seasoning and chilies. Add 1 egg at a time. Blend well. Pour into spring-form pan. Bake until firm, 50 to 55 minutes at 350°. Remove from oven and cool 10 minutes. Spread with 1 cup sour cream. Return to oven 5 minutes. Remove from oven and cool. Put in refrigerator and just before serving, put 3/4 cup salsa on top. Serve with taco chips or crackers.
Grease large casserole dish. Melt margarine. Stir in crushed crackers. Mix together until crackers are coated. Cut chicken into small pieces. Add soups, sour cream and water chestnuts to chicken. Stir together. Pour half of crackers into casserole. Add chicken mixture. Top with remaining crackers. Bake at 350° until bubbly.
Brown pork chops. Mix rice, water, mushroom soup, onion, salt and pepper. Pour into 2 1/2-quart baking dish. Top with bell pepper slices and pork chops. Cover dish with foil. Bake at 375° for 45 minutes to 1 hour or until pork chops are done and rice is done. Trim chops of all fat. Can substitute soup with cream of chicken and substitute chicken for pork chops.
Cut bacon in small pieces and fry. When fairly crisp, add diced onion and fry with beans. Cover and simmer until onions are transparent. Mix rest of the nine ingredients well in bowl. Add bacon/onion and all liquids. Mix again. Put in baking dish in 350° oven and bake 45 minutes to 1 hour.
Boil the milk and sugar for 3 minutes. Remove from heat. Add the other ingredients; mix. Drop by spoonfuls onto wax paper.
Preheat oven to 375°. In a large bowl, combine all ingredients; blend until smooth. Shape dough into 1-inch balls. Place on ungreased cookie sheet and flatten with fork, crisscross fashion. Bake 7 to 11 minutes.
Mix all ingredients and spread on tortillas. Roll up. Chill to set. Cut in bite-size pieces. Serve with picante sauce. Makes lots!
Saute onion and hamburger. Put in beans and tomato sauce. Heat and mix seasoning and simmer. Have corn chips crushed in bottom of baking dish (9 x 13-inch). I use rolling pin to crush chips while still in bag, poke with pin to let air out. Pour mixture over corn chips. Have cheese grated. Sprinkle over top of mix. Let stand a few minutes, then shred lettuce over top and dice tomatoes in chunks over lettuce. Serve while hot.
Preheat the oven to 375°. Salt and pepper the roast which should be at room temperature. Sprinkle with garlic powder.
Heat oven to 350°. Brown meat; drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer 1/2 each of the meat mixture, chips and cheese in a 2-quart casserole dish. Repeat layers. Bake 20 minutes. Top with shredded lettuce, chopped tomatoes and sour cream, if desired. Makes 6 servings.
Day before: In large skillet, saute beef, onion, chili powder, salt and pepper in butter or margarine until beef loses red color. Meanwhile, cook macaroni; drain. In a 3-quart casserole, place beef and cooked macaroni. Stir in kidney beans, tomatoes and undiluted tomato soup. Cover and refrigerate. About 1 hour and 30 minutes before serving, heat oven to 400°. Bake casserole, covered, 1 hour and 10 minutes, until hot and bubbly. Let stand 5 to 10 minutes. Makes 6 servings.
Split eggplant lengthwise. Place the halves, split side down, on a chopping board. Cut each half lengthwise into 1/2-inch slices, leaving the slices attached at the end to form fans. Slip tomato slices into the slits of the eggplant halves.
Cook hot sausage and drain. In 9 x 13-inch baking dish, layer as follows: 1) Smear cream cheese over bottom of dish. 2) Hot sausage. 3) Green pepper and onion. 4) Salsa. 5) Grated Mozzarella cheese. Bake for 15 to 20 minutes in 350° oven. Serve with crackers.
Brown meat with onion, ketchup, brown sugar and vinegar. Drain butter beans and kidney beans. Add altogether and put in bean pot at 350° for 25 to 30 minutes.
In a large kettle or bowl, mix together the cucumbers (do not peel), onions and pickling salt. Pour 1 quart ice over and cover with a weighted lid. Let stand 3 hours. Drain. Put pickles in large canner. Add sugar, turmeric, mustard seed, celery seed and vinegar. Mix together well. Bring this to a boil. Fill quart canning jars (pints, if prefer) to the top of the jar with mixture. Clean off top of jar. Place lid and ring on. Tighten down. Set on cupboard to cool, covering jars with a towel. Makes 7 pints.
In a large bowl, combine the flour, salt and butter with a pastry blender. Add eggs and incorporate them well, using your hands. Form the dough into a ball, wrap in plastic wrap and refrigerate for several hours or overnight. Preheat oven to 400°. Pinch off the dough in small amounts and press into miniature muffin tins or pastry molds. Bake until light brown, about 10 minutes. Fill with your favorite filling.
Mix beef with salt and pepper. Shape into 18 meat balls. Melt oleo in Dutch oven and brown meat balls on all sides. Remove meat balls from Dutch oven and set aside. Add onions and mushrooms to drippings in pan and stir in flour, lemon juice, catsup and bouillon. Cook, stirring frequently until thickened. Return meat balls to Dutch oven. Simmer uncovered for 30 minutes. Stir in sour cream. Cook over low heat until warm. Serve over noodles or rice. Makes 6 servings.
Turn crock-pot on low. Melt margarine in bottom. Mix all other ingredients with only half of sharp cheese. Pour rest of cheese on top. Cook for 3 hours on low. Taste like you made it in an oven.
Saute all vegetables in margarine. Add other ingredients and mix well (add rice last). Top with bread crumbs. Bake in large casserole dish at 350° for 30 to 45 minutes. Serves 8. Recipe may be divided and 1/2 frozen for later use.
Chop artichoke hearts in small pieces and mix with Parmesan cheese and mayonnaise. Bake at 350° for about 20 minutes or until bubbly.
Mix ingredients and store in airtight container. Put 2 to 3 teaspoons in cup of boiling water.
Mix white sugar, syrup, milk and salt and cook over high heat until mixture forms a soft ball in water. Let cool until the pan is cool, then stir in one half cup of crunchy peanut butter. Pour into buttered dish and cut into squares.
Blend butter and sugar. Add eggs. Sift dry ingredients together. Add alternately with milk and vanilla. Bake at 350° for about 30 minutes.
Peel onions and slice about 3/8-inch thick. Separate into rings. Put in a covered bowl; cover with ice water. Keep in refrigerator until ready to fry. Combine egg, salt, baking powder, water, flour, 1 tablespoon oil, lemon juice and pepper; stir until smooth. Heat oil to 375°. Remove onions from water and dip into batter. Fry until golden brown. Drain on paper towels.
Combine milk, sugar and cocoa in a heavy pan. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute. Remove from heat. Add butter and stir until melted. Add peanut butter and stir until melted. Add oats and mix. Drop by tablespoons onto waxed paper. Let cool until stiff.
Mix all ingredients. Chill. Makes about 1 1/2 gallons. Excellent for children's parties or clubs.
Chop cabbage, onion and pepper. Combine all other ingredients. Bring to a boil. Boil 1 minute and pour over cabbage mixture. Refrigerate for several hours or overnight.
Beat the eggs with an electric beater, turn beater to medium and add other ingredients. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Mix all ingredients together and pour half over chicken in casserole dish. Bake at 350° for 20 to 30 minutes. Serve remaining sauce over chicken while eating.
Combine first four ingredients; mix well. Add remaining ingredients; stir until dry ingredients are moistened. Grease the bottom of a 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour, or until golden brown. Cool in pan for 10 minutes. Remove to wire rack to cool completely before slicing.
Combine potatoes and butter in medium bowl. Gradually add sugar, beating until thoroughly blended. Add remaining ingredients and mix well. Drop by teaspoon on waxed paper. Let stand until firm.
Mix ingredients, use 1/2 gallon of sweet milk or enough for mixture to equal 1 gallon. Place in ice cream freezer canister. Pack freezer with ice and rock salt. Crank until handle is difficult to turn or until electric freezer stops.
Mix sausage and cheese with hands. Add Bisquick slowly and knead with hands. Form balls on baking dish. Put in a 350° oven for 10 to 15 minutes. Put toothpicks in each roll and serve.
Add all ingredients. Beat in 1 egg at a time. Bake at 325° for 35 to 40 minutes.
Drain juice from cherries and add enough water to make 2 cups. Boil juice; pour over jello, stirring until dissolved. Add Cokes. Chill until mixture thickens. Add drained cherries, nuts and pineapple and chill until set.
You will also need 12 (5-ounce) paper cups and 12 wooden sticks.
Brown hamburger and onion. Add next 7 ingredients; cover and simmer 15 minutes. Mix cottage cheese and cooked rice. Layer rice mixture and meat mixture in a greased 6-quart casserole dish. Sprinkle with cheese. Bake at 325° for 30 minutes.
Mix flour with 1/2 water to form paste. Add the rest of the water and cook over low heat until thick and clear; stirring constantly, cool. Add glycerine and Borax. If needed thin with water. Divide and pour into small jars. Add food coloring or poster paints to color.
Brown ground beef; drain well. Add onion, jalapeno and garlic to beef and saute for a few minutes. Add tomatoes, soups, seasonings and water. Bring to a boil. Reduce heat and simmer for 1 hour. Add tortillas and cook 15 minutes more. Garnish with cheese. Enjoy!
Mix ingredients well and shape into very small balls. Fry in about 1 inch of oil, stirring frequently until lightly browned. Take up with a slotted spoon and drain on paper towels. Transfer to a large, electric roaster.
Saute celery and onion. Add water to broth to make 1 1/2 quarts broth. Combine cornbread, broth, eggs, celery, melted butter, stuffing mix and sage. The secret to good dressing is to have enough broth. Add 1 or 2 cans of canned broth if desired, to make it soupy and pourable. Cook 30 minutes at 400°, until it starts to brown. Do not overcook or it will be too dry.
Beat cream cheese and sugar. In a large bowl, mix pineapple, strawberries, nuts, bananas and Cool Whip. Add cream cheese mixture. Spoon into large 2-inch deep container. Freeze. Slice and serve.
Put dates, sugar and egg in skillet and stir until it lets go of skillet. Take off heat and stir in Rice Krispies, nuts, vanilla and salt. Stir until thick. Butter hands and roll into balls. Roll balls in coconut.
Put drained green beans into ungreased casserole dish. Cover with cream of mushroom soup. Bake, uncovered, at 375° until mixture is heated to the bubbly stage. Top with French fried onion rings. Return to oven for 15 minutes at 300°.
Crumble shrimp on bottom of greased flat casserole (souffle dish works well). Cover with layer of grated eggs. Beat cream cheese, mayonnaise and chopped onions until fluffy. Smear over eggs and shrimp. Bake in 350° oven for 30 to 45 minutes until bubbly and golden brown. Serve with crackers.
Mix all ingredients together and put in a greased, floured pan. Bake in oven at 350° for 50 minutes.
Combine tortilla chips and oleo; press onto bottom of a lightly greased 9-inch spring-form pan. Bake at 325° for 15 minutes; cool on wire rack. Beat the cream cheese at medium with electric mixer for 3 minutes or until fluffy. Add the eggs, one at a time, beating after each. Stir in cheese, chilies and ground red pepper. Pour into prepared pan and bake at 325° for 30 minutes. Cool 10 minutes on a wire rack. Place on a bed of fresh cilantro or parsley, if desired. Gently run a knife around edge of pan to release sides and let cool completely. Spread sour cream over top. Cover and chill. Arrange chopped peppers and remaining ingredients on top.
Saute onion and pepper. Add beef and brown; drain grease. Add mushrooms, seasoning and tomatoes. Drain pasta; put back in pan with milk and cheese soup. Add meat and tomato mixture. Add vegetables; mix well. Serve with buttered bread and salad.
In a medium bowl, combine garlic, onion, ketchup, brown sugar, vinegar, vodka, Worcestershire sauce and mustard. Sprinkle both sides of chicken and ribs with garlic salt and pepper. Place on grill. Cook 45 minutes to 1 hour or until tender. During last 20 minutes of cooking, baste generously with sauce, turning frequently. Serves 6 to 8.
Mix first 7 ingredients in large mixing bowl. Add boiling water. Beat for 2 minutes with electric mixer. Bake at 350° for 30 to 40 minutes in a greased and floured 13 x 11-inch pan.
Chop corn in blender. Pour into bowl. Add butter, whipping cream and eggs. Mix dry ingredients; add to corn mixture. Pour into long greased baking pan. Bake at 375° for 45 minutes to 1 hour (toothpick should come out clean).
Combine sugar, flour, cocoa, oleo, eggs, vanilla and salt. Beat 4 minutes on medium speed. Stir in nuts. Spread in 9-inch pie pan or small loaf pan, 7 x 9 x 2-inch. Bake at 325° for 30 to 40 minutes. Test with wooden toothpick for doneness.
Mix flour, brown sugar and butter with hands until crumbly. Measure out 1 cup and save for topping. Now mix egg, milk, soda and vanilla. Add to first mixture; it will not be a smooth dough. Put in a 9 x 13-inch greased pan. Mix reserved crumb mixture with nuts and cinnamon. Sprinkle on top. Bake at 350° for 30 minutes.
Roll out graham crackers to crumbs. Add oleo and 1/2 cup sugar. Make crust in a 13 x 9-inch pan and save some to sprinkle for garnish. Dissolve jello in 1 cup water. Cream together cream cheese and 1 cup sugar. Beat Pet milk until rather fluffy. Add dissolved jello to cream cheese and mix. Fold into milk. Chill overnight.
Mix ingredients together. Melt 4 tablespoons butter in a 9 1/2-inch pie pan (glass seems to work best). Add mixture to pan and bake at 425° for 15 to 20 minutes or until golden brown. Squeeze lemon juice generously over the pancake and then sprinkle powdered sugar over it. Serve hot. Scrumptious with fresh fruit on top.
Mix cream cheese, salsa and salt until well blended. Spread cheese mixture in microwave pie plate or bowl. Microwave on High 3 to 4 minutes or until thoroughly heated, stirring every 2 minutes. Makes 2 cups.
Combine butter, sugar and spices; beat until light and fluffy. Add ice cream; stir until well blended. Spoon mixture into a 2-quart freezer container; freeze. To serve, thaw slightly. Place 3 tablespoons mixture and 1 jigger dark rum into a large mug; fill with boiling water, stirring well. Top with whipped cream and serve with cinnamon stick.
Shake mixture of flour, curry powder and salt with chicken. Brown chicken in a little oil in skillet. Place in baking dish. Stir sugar, beef cubes, onion, water, apricots, lemon juice and soy sauce in skillet. Heat to boiling point, being sure to crush bouillon cubes. Simmer 5 minutes. Pour over chicken. Bake, covered, at 350° for 1 hour, uncovered 10 to 15 minutes.
Prepare dinner as directed on package. Stir in chicken, dressing, tomato and onions. Heat thoroughly. Makes 4 servings.
Cook noodles separately; drain. Saute green pepper and onion in small amount of oil in large skillet, about 10 minutes. Add soups and corn. Mix well. Next, add drained noodles and cheese.
Combine first 3 ingredients; mix well. Place chicken in a shallow pan and pour buttermilk mixture over top; refrigerate at least 15 minutes. Remove chicken from liquid. Dredge chicken in flour. Heat 1/2-inch of oil in a skillet to 350°; add chicken and cook, turning frequently, until chicken is brown on all sides. Reduce heat to medium; cover and cook 25 minutes or until chicken is tender, turning occasionally. Drain well on paper towels. Yield: 4 servings.
Layer ingredients in order. Mix sugar and cheese together, then sprinkle over top. Refrigerate overnight. Stir before serving.
Grease and flour a 9 x 13-inch pan. Make cake according to directions. Spread half of cake mixture in pan. Bake 15 minutes at 350°. Melt over medium heat, caramels, milk and margarine. Spread this mixture over cake. Sprinkle over mixture 1 cup nuts and the chocolate chips. Top with remaining batter. Sprinkle with remaining 1 cup nuts. Bake for 20 minutes.
Wrap chicken in bacon. Bake, uncovered, at 350° for 45 minutes; drain. Blend soup and sour cream. Put beef over chicken. Pour soup mixture over top and bake 30 more minutes.
Preheat oven to 350°. In large mixer bowl, beat sweetened condensed milk, peanut butter, egg and vanilla until smooth. Add Bisquick mix. Mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets. Bake 6 to 8 minutes. (Do not overbake.) Before cooling, press Kisses into center of cookie.
Cream butter and sugar with your hands until very soft and fluffy. Add eggs, one at a time, soda, flour and flavoring. Mix well.
Preheat oven to 350°. Grease 9 inch square baking dish or pan. In a large bowl, sift together flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in milk and butter. Blend in nuts. Spread in greased dish. Sprinkle cocoa (1/4 cup) and brown sugar over butter in pan. Pour hot tap water over entire batter. Bake 35 or 40 minutes or until batter is set and sauce bubbles. Let cool before slicing. It makes it's own chocolate sauce. Good with ice cream or whipped cream.
In a large mixing bowl, combine dry ingredients. Add milk and shortening and beat for 2 minutes. Add eggs one at a time. Add flavoring and lemon juice. Beat until mixed. Pour into greased and floured tube pan and bake at 325° for 1 hour and 10 minutes or until done.
Core and chop apples, do not peel. Combine apples and cider in crock pot. Cover and cook on low for 10 - 12 hours or until apples are mushy. Puree in food mill. Return apples to crock pot, add sugar, cinnamon and cloves. Cook uncovered until thickened. Can to freeze. Makes 8 cups.
Combine all ingredients and mix well. Spread in an ungreased 8-inch square pan. Bake at 350° for 30 minutes. Cut into 1-inch squares. Yields 64 squares.
Drain fruit well. Cut pears in bite size and pineapple. Mix all well. Let chill at least 12 hours. Best if 24 hours.
Mix and pour into a greased pan and bake in slow oven 325 degrees for 70 minutes.
Combine all ingredients, except pecans, in a 1 1/2-quart saucepan on medium heat. Stir until dissolved. Add pecans. Cook over low heat. When mixture boils, cook 5 minutes, stirring constantly. Remove from heat. Cool 5 to 10 minutes. Beat until thickened. Drop by teaspoon onto greased wax paper. Makes 24 to 28 pieces.
Sift the flour and salt into a large bowl. Lightly beat the egg in another bowl and stir in the milk and water with a fork. Make a well in the center of the flour mixture and gradually pour in the liquid, whisking just until the batter is smooth. Let the batter rest for 1 hour. Heat the oven to 425°.
Combine beans, olive oil and 1/3 cup bean liquid in a 2-quart microwave bowl. Cover with plastic wrap. Heat at 100% (High) for 4 minutes. Remove from oven and mash bean mixture with fork until smooth. Stir in cheese, onion, chili powder and paprika. Cover and heat for approximately 3 minutes or until cheese melts. Remove from oven and serve warm.
In large skillet, melt margarine and stir in salt. Add Chex, stirring until well coated. Cook over low heat about 5 minutes, stirring occasionally. Sprinkle with cheese, stirring until Chex are well coated. Spread on paper towel; makes about 6 cups.
Remove stems from mushrooms. Chop enough stems to make 1/2 cup. Saute mushroom caps in butter (turning once) for 5 minutes. In bowl, combine both cheeses, onion and chopped stems. Mix well. Fill mushroom caps and broil until golden brown.
Beat eggs and half and half and add flour. Place Swiss cheese in bottom of pie shell. Sprinkle mushrooms over cheese, then ham. Pour egg/cream mixture over other items in pie shell. Top with Cheddar cheese. Bake at 350° for 45 minutes.
Preheat oven to 375°. Combine soup, milk and pepper. In a 2-quart casserole, arrange alternate layers of potatoes, meat, onion and soup sauce. Cover and bake for 1 hour. Sprinkle with cheese and paprika and bake, uncovered, 15 minutes longer. Makes 4 servings.
Cut up chicken and fry in oil with salt and pepper. Put onion and tomatoes in blender 1 minute. Add to chicken and cook 5 minutes. Mix flour and water and add to chicken stew. Cook until tender. Serve over hot rice. Then add (as desired) last 7 ingredients set out for people to add to rice and stew. Makes 4 to 5 servings.