HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and celery in oleo; add frozen broccoli. Cover and steam until tender. Add remaining ingredients; mix well. Pour into a large greased casserole; sprinkle extra cheese on top. Bake at 350° for 30 minutes.
Brown onion in oil. Add hamburger and brown. Add tomato paste and cook 2 minutes or so, stirring. Put canned tomatoes in blender for an instant to chop. Add seasonings and simmer for 2 hours. Remove bay leaf.
Brown hamburger with onion and celery. Stir in juice and spices and let simmer 1 hour. Stir in soup and beans. Serve hot over chips and top with remaining ingredients of your choice.
Chop 1 1/2 cup of candies. Reserve remaining for decoration. Beat together margarine and sugar until light and fluffy. Blend in eggs and vanilla. Add combined flour, soda, and salt. Mix well. Stir in chopped candies and nuts. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake at 350 for 9 to 11 minutes. Remove from oven immediately. Press 3 reserved candies on top of each cookie and allow to cool.
Brown chops, place in oblong baking dish. Sprinkle rice over pork chops. Pour tomatoes and juice over rice. Top with onion and pepper rings. Salt and pepper to taste. Bake at 350° until rice is done and juice is absorbed. More juice or water may need to be added while casserole cooks.
Cream butter and sugar thoroughly. Add vanilla and eggs (one at a time). Stir in flour. Mix well and spread 3/4 batter in an ungreased 13 x 9-inch pan. Cover with pie filling. Drop remaining batter by the spoonfuls on filling, spreading it. Leave some of cherries showing. Bake at 350° for 45 minutes or when batter starts to brown.
Place chicken on bottom, then noodles, soup and broth. Add crushed crackers on top. Bake at 375° for 15 minutes. Add cheese. Bake 5 minutes longer.
Combine sugar, salt, chocolate and evaporated milk in a saucepan. Cook low to moderate heat, stirring until mixture boils. Continue cooking over low heat for 5 minutes. (It should bubble gently.) Take off stove, add remaining ingredients. Beat with mixer at medium speed for 4 minutes. Pour into well-buttered 8-inch square pan. Refrigerate (covered with plastic wrap). Cut into squares.
Combine cream cheese, 1/3 cup granulated sugar and 1 egg, mixing until well blended. Combine dry ingredients. Add oil, milk, 2 eggs and peel, mixing just until moist. Fold in nuts.
Combine all ingredients. Roll into balls. Place on cookie sheet. Bake at 325° for 15 minutes.
Soften yeast in lukewarm water. Pour scalded milk, butter, sugar and salt. Stir until butter melts. Cool to lukewarm. Beat in egg and add 1 cup flour to milk mixture. Beat 2 minutes at medium speed. Stir in yeast, then remaining flour and oats. Cover. Let rise until double in bulk. Beat down and put in greased loaf pan. Let rise, then bake in 350° oven for 35 to 40 minutes.
Blend milk, peanut butter, egg and vanilla until smooth. Add biscuit mix and mix well. Chill 1 hour. Shape into 1-inch balls. Roll in sugar, flattened with fork, and bake on cookie sheet for 6 to 8 minutes at 350° until golden brown.
Make a well in the flour and drop into it the egg, milk and salt. Mix with a fork and then with your fingers until it forms a very stiff dough. Roll out on floured surface until very thin. Let stand 20 minutes. Roll up and slice into thin noodles. Spread noodles out and let dry at least 2 hours. Drop into boiling soup, bouillon, boiling beef or chicken broth. Cook 10 minutes.
Mix well. Roll into balls (marble size) and bake at 350° for 20 minutes.
Mix figs, sugar and lemon juice and bring to a boil. Boil 15 minutes. Add strawberry jello. Boil 5 minutes more. Pour in 3 pint jars while hot.
Brown sausage and onion in a pan, then throw in the cheese. Place rye breads on a cookie sheet. Spread the sausage and cheese on the bread. Place in a 300° oven for 5 to 10 minutes.
Combine sifted dry ingredients, apples and pecans in bowl. Mix well by hand. Combine remaining ingredients and mix well. Add to apple mixture. Mix well. Spoon into greased tube pan. Bake at 325° for 1 1/4 hours. Yields 10 to 12 servings.
Brown meat and onions in oil until very brown. Add tomato sauce and 1 cup of water in 6-quart pot. Clean and slit string beans lengthwise. Add to meat and celery. Season. Bring to boil. Cook for 1 1/2 to 2 hours or until done.
Add water to cook until soft. Put all ingredients into pan. Cook about 1 1/2 hours, stirring frequently. Put in pint or quart jars. Process 5 minutes in water bath.
Heat oil in a large skillet. Add ground beef and onion. Cook until meat is browned, drain. Add chilies and mushrooms. Cook three minutes. Add salsa and olives. Cook three minutes. In a separate pot, bring water to a boil. Add noodles. Cook five minutes. Drain and stir noodles into meat mixture. Spoon into 2-quart casserole. Sprinkle with cheese. Cover and bake at 350° for 45 minutes.
Cook squash with onions in salted water. Drain and mash. Add remaining ingredients reserving butter and 1/2 stuffing mix. Mix reserved butter and 1/2 stuffing mix together, keeping out a small portion for the top. Put squash into casserole. Top with reserved stuffing mix. Bake 30 minutes at 350°.
Combine onions, potato sticks and peanuts. Place in 13 x 9-inch baking dish. Drizzle with butter and stir. Sprinkle with taco seasoning. Mix well. Bake at 250° for 45 minutes. Stir every 15 minutes.
Mix with mixer the cream cheese and marshmallow cream. Add small amount of maraschino cherry juice or food coloring to tint. Serve with fresh fruit cubes.
Cream together sugar and margarine. Add egg and vanilla. Mix in pineapple. Blend flour, baking soda and baking powder. Add slowly to pineapple mixture until all blended; add walnuts. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Place butter, cocoa and white granulated sugar in heavy pot and heat over low heat for 2 minutes. Add 1/3 cup whole milk. Bring to a boil. Cool and add powdered sugar and vanilla. Beat well. Ices 2 layers. Double recipe for 3 to 4 layers.
Preheat oven to 350°. Toast pecan halves in the oven 10 to 15 minutes. Watch closely so as not to burn. Combine pecans, chicken, celery, water chestnuts and mushrooms. Stir together 3/4 of the bacon, sour cream, salt and lemon juice. Toss with chicken mixture. Add mayonnaise to moisten. Pepper to taste. Sprinkle remaining bacon over the top. Serve on a bed of lettuce leaves. Serves 12.
Boil first 3 ingredients for 5 minutes. Add pineapple juice. Makes 2 1/2 quarts.
Place peeled, cut up carrots and onions in bottom of crock-pot. Place chicken on top. Salt and pepper to taste. Turn on low, let cook all day. Wonderful.
Grease two 9 x 5-inch loaf pans; line with foil, allowing a 2-inch overhang and grease again. Sift flour, sugar, baking powder and salt into a very large mixing bowl. Add fruit and nuts and toss until coated. Beat eggs and rum thoroughly; pour over the mixture. Toss until combined. Turn the mixture into the prepared loaf pans, pressing frequently with a metal spatula to pack tightly.
Cream sugar, oleo, eggs and sliced bananas. Mix flour, salt, baking soda and nuts together (do not overmix). Add to cream mixture. Bake at 350° for 45 to 50 minutes in greased and floured loaf pan. Makes 2 loaves. Let cool. Can be frozen.
Cream butter and sugar. Add vanilla. Add flour and nuts; mix well. Form into balls. Bake on ungreased cookie sheet at 300° for 30 to 45 minutes or until golden brown. Roll in confectioners sugar while hot and again when cool.
Blend cheese and butter until creamy. Add all remaining ingredients and mix well. Put 2 tablespoons of mixture on each half of muffin and cut in quarters. Bake at 350° for 15 minutes. Yields 96 pieces. Freezes well!
Wash and dry romaine. Break into bite size pieces, discarding veins. Combine garlic and capers. Add olive oil; mix well. Add juices and fish sauce. Coddle egg by running under very hot water for 2 minutes. Separate egg; discard white and add yolk to dressing, beating with fork. Add Tabasco. Pour dressing over lettuce and smother with Parmesan and croutons. Ground black pepper at the table.
Mix the first 3 ingredients together; press into a 9 x 13-inch pan. Bake for 10 minutes at 375°; let cool. Beat the sugar and soft cream cheese. Add the Cool Whip; blend by hand. Spread on top of crust. Dissolve the jello and boiling water. Add the strawberries. Put on cream cheese mixture. Chill.
Clean, slice, then cook carrots until tender. Drain and set aside. Chop green pepper and onion. In a large bowl, add carrots, green pepper and onions. Add remaining ingredients. Mix and chill. Lasts 2 weeks in refrigerator.
Beat eggs. Add sugar while beating slowly. Add buttermilk, vanilla, melted margarine and coconut; mix well. Pour into an unbaked pie shell. Bake at 350° for approximately 30 minutes, or until done.
Stir together beans and taco sauce. Spread the bean mixture evenly in rectangular dish on bottom and sides. Sprinkle half of shredded cheese over bean layer.
Combine meat, oats, onions, allspice, egg, 1/4 cup milk and pepper thoroughly. Shape to form meat balls. Cook over medium heat in frying pan sprayed with a nonstick cooking spray. Turn frequently until browned on all sides. Dissolve beef bouillon cube in 1 cup boiling water. Pour over cooked meat; simmer, covered, 25 to 30 minutes. Remove meat from pan. Mix together the flour and 1 cup of milk. Add to liquid in pan; mix and cook until thick. Add meat balls. Heat if necessary.
Brown meat and drain. Saute onion and bell pepper, sliced carrots and diced potatoes. Put all ingredients in large pot and cook until vegetables are tender.
Drain pineapple and reserve juice. Add enough water to pineapple juice to make 2 cups. Bring to boil. Add jello and stir until dissolved. Add cranberry sauce and stir until well blended. Stir in ginger ale. Chill until jello starts to firm up, but not set. Fold in pineapple and celery. Pour into lightly oiled 9 x 13-inch dish. Congeal. Mix cream cheese and topping until well blended. Spread on top of congealed jello. Sprinkle pecans on top.
Dump ingredients in this order and bake in 13 x 9-inch pan: crushed pineapple, layer of cherry pie filling, layer of dry cake mix, layer of coconut and layer of pecans. Melt butter and pour over layers. Bake at 400° for 35 to 45 minutes or until golden.
Mix well and spread 2/3 on bottom of pan. Save 1/3 for top.
Cook breasts until tender, remove and cut into pieces. Lay on bottom of casserole dish. Empty cream of chicken soup and cream of celery soup onto meat and spread. Top with stove top mix. Bake at 375° for 30 minutes.
Have your pineapple drained. Take Eagle Brand milk and add lemon juice. Add nuts and fold in Cool Whip. Put in graham cracker pie crust. Let stand. Place in refrigerator. Makes two 8-inch pies or one 9-inch pie.
Heat oven to 350°. In a large bowl, combine ground beef, bread crumbs, chili sauce, egg, salt and pepper, mixing lightly but thoroughly. Shape beef mixture to form an 8 x 4 1/2-inch loaf. Place on rack in an open roasting pan. Bake in a 350° oven for 1 hour or until no longer pink and juices run clear. Meanwhile, prepare gravy (recipe follows). Serve with meat loaf and mashed potatoes. Makes 6 servings.
Heat oven to 375°. Combine dry ingredients. Cut in Crisco to form coarse crumbs. Add milk. Mix with fork until well blended. Form dough into ball. Transfer dough onto floured surface. Knead gently 8 to 10 times. Roll dough 1/2-inch thick or thinner (if desired). Cut with floured cutter and place onto ungreased baking sheet. Bake for 12 to 14 minutes or until done.
Heat oven to 425 degrees. Cook chicken in oil, add bell peppers and onions; cook 2 minutes. Remove from heat and stir in the salsa and other seasonings. Roll pizza crust and put chicken mixture on top of crust. Cook 10 to 15 minutes.
Brown beef in skillet. Add to beans and other ingredients. Simmer until well blended. Serve with salad and mexican cornbread. This can also be put over rice.
Grate cabbage and add catsup, sugar, vinegar, salt, red pepper and black pepper. Stir well and store in refrigerator until ready to serve. This is excellent with the Eastern Style Pork Barbecue.
In a small skillet, heat oil; add pepper and cook, stirring often for 5 minutes. Reduce heat to low, add cumin and chili powder and cook 2 minutes, stirring constantly. Add beans and salsa, cover and simmer 5 minutes. Serve over hot, baked potatoes. Top with cheese and onion.
Cream shortening, sugars, eggs and extracts. Beat well. Add oats. Stir and let stand while sifting flour and soda together. Add to oat mixture; mix well. Drop by heaping teaspoonfuls into greased cookie sheet. Bake at 350° until lightly browned. Do not overcook; bake about 10 to 12 minutes. Makes 6 to 7 dozen.
Mix all ingredients in bowl or pan. Place in pan and bake at 350° for 30 minutes.
Combine all ingredients in large saucepan. Bring to a boil. Reduce heat to medium and cook, uncovered, for 10 minutes, stirring occasionally. Remove from heat; let cool. Serve chilled or at room temperature. Cover and store in refrigerator up to 1 week.
Mix sour cream, sugar and thawed coconut in large bowl. Seal and refrigerate overnight. Next day, bake cake according to package directions in round cake pans. Allow to cool completely, then split layers, making 4. Place coconut mixture between each layer; cover outside of cake with mixture. Place cake in covered cake dish or plastic wrap. Leave in refrigerator for 4 days. After fourth day, you may eat it.
Gradually add powdered sugar to cream cheese; mixing well after each addition. Add chocolate and vanilla; mix well. Chill several hours. Shape into 1 inch balls; roll in almonds, cocoa, coconut or additional powdered sugar. Chill. Makes 4 dozen.
In small pan, combine the ingredients and warm over low heat, stirring now and then. Remove tea bag and serve in your favorite mug.
Mix all ingredients together, except pork chops, to make a sauce. Place lean, thin sliced pork chops in baking dish and cover with sauce. Bake 1 hour at 300°.
Cover chicken with water and boil. Debone chicken and salt and pepper to taste. Add vegetables, noodles and onion to chicken and broth. Continue to boil until vegetables and noodles are done. Turn down to simmer and add milk. Let simmer for about 1 hour. Add water, if needed.
Drain pineapple, reserving 1/4 c. juice. Mix pineapple, pecans, 1 Tbsp. lemon juice, 1 3/4 tsp. Equal Measure or 6 packets Equal sweetener or 1/4 c. Equal Spoonful and cornstarch in bottom of 8" square or 9-inch round cake pan; spread mixture evenly in pan.
Remove bones and skin from salmon. Mix with remaining ingredients except nuts and parsley and chill. Shape and roll in pecans and parsley.
Brown beef in skillet; add onion and pepper. Cook until tender; drain well. Add tomatoes and seasonings. Bring to a boil and stir in rice. Cover and simmer 30 to 35 minutes. Makes 4 to 6 servings.
Combine sugar, cornstarch and salt. Gradually stir in vinegar and beat until smooth. In a saucepan, bring beet juice to a boil. Add vinegar and sugar mixture. Cook over low heat, stirring constantly, until clear and thickened. Add beets and butter. Simmer a few minutes.
Place 4 cans green beans in a large casserole dish. Mix in a can of cream of mushroom soup. Top with dried onion rings. Bake for 30 to 40 minutes in 350° oven.
Melt butterscotch chips in top of double boiler. Remove from heat. Quickly stir in noodles and nuts until they are evenly coated. Drop by teaspoonfuls on wax paper. Chill. Store in refrigerator. Makes 3 dozen.
After most of meat has been removed from baking turkey or chicken, put all bones with some meat left on into large pan and cover with water. Add all ingredients and boil for 30 minutes to 1 hour. Cool, remove bones, take meat off bones and put back in soups. Bring to boil again; add 1 to 2 cups small noodles. Cook 10 minutes. Add 1/4 cup cooking wine just before soup is done.
Mix first 8 ingredients well. Form into small balls. Bake in oven at 350°. Brown slightly, then add cream of celery soup plus water to meat balls. Bake for 30 to 45 minutes.
Microwave all ingredients in microwavable bowl on High 6 to 7 minutes or until Velveeta is melted, stirring every 3 minutes. Serve with tortilla chips or cut-up vegetables.
Cook hamburger and drain fat. Mix enchilada sauce and cook 10 minutes. Add onion, olives and chillies to hamburger. Put some sauce mix in hamburger. Put small amount of meat mixture and cheese in tortilla and roll up.
Mix soup with half as much water as soup. Add dry onion soup mix. Pour over steak and potatoes. Bake at 350° for 3 hours, covered.
Crush ice cubes and divide between two 10 ounce glasses. Dissolve sweetener in lemon juice, then pour 2 1/2 tablespoons of mixture on top of crushed ice in each glass. Pour 5 ounces club soda into each glass and stir briskly. Cut lemon slices halfway through to core and garnish side of each glass. Yield: 2 cups. Serving size: 1 cup.
Saute hamburger and drain. Place in a large pot and add chili mix and water. Mix well. Add beans and tomatoes. Mix and simmer until thick, as desired.
Empty jello into blender. Add boiling water. Let stand 10 seconds to soften. Cover; blend 10 seconds or until dissolved. Cut package of strawberries in halves. Set one half aside for topping, allowing it to thaw. Add other half to gelatin mixture along with ice cream. Blend until smooth, about 20 seconds. Chill 5 to 10 minutes or until mixture mounds when spooned, stirring occasionally. Put into pie shell. Chill 3 to 4 hours or until firm. Garnish with strawberries and whipped cream, if desired.
Boil all the ingredients until it forms a soft ball in water. Add 2 1/2 cups of pecans and 1 1/2 teaspoons vanilla. Stir until pecans are coated. Spread on greased cookie sheet and cool. Break apart when cool.
Mix together. Add enough broth to make dough. Roll out on floured board. Cut in strips and drop into boiling broth. Cook until tender.
Mix together and pour all ingredients into a hot, buttered (melted) iron skillet and bake for approximately 30 minutes at 400°.
Pour water over dates. Set aside; let cool. Combine shortening, sugars, egg and vanilla. Add cooled date mix. Add remaining ingredients and mix thoroughly. Pour into buttered 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Best with Brown Sugar Icing.
Cook pork in oil until brown. Stir in soy sauce, rice, mushrooms and bean sprouts. Cook until heated. Make well in center. Add eggs. Cover; cook until eggs are half set. Uncover; continue cooking. Stir to mix. Serve garnished with onions.
Saute celery, onions and mushroom pieces in margarine. Cook broccoli as directed on package and drain. Add mushroom soup to ingredients. Melt cheese either in microwave or double boiler. Combine all ingredients and serve hot. Serve with fresh vegetables or corn chips.
Crush 2 cups of Fritos corn chips coarsely and spread in a baking dish. Arrange chopped onion and half cup of cheese on corn chips. Spread chili over onion and cheese. Top with remaining corn chips and cheese. Bake at 350° for 15 to 20 minutes or until hot and bubbly. Makes 4 to 6 servings.
Melt butter (margarine) in medium frypan. (Do not brown.) Saute onion in melted butter (margarine) only until transparent (not browned). Stir in all other ingredients. Mix well. Place in a buttered or Pam sprayed 1-quart casserole. Bake at 350° for 30 minutes or until bubbly and browned on top. Serve warm. Spread mixture on additional Ritz crackers.
Drain salmon, reserving liquid for sauce. Flake; remove skin. Add 3/4 cup milk, green pepper, eggs, bread crumbs, onion and 1/4 cup melted butter; mix well. Spoon into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Pack mixture in tightly. Bake in moderate oven (350°) for 50 minutes.
Make a medium sauce of butter, flour, milk and cream. Remove from heat. Add seasonings, celery, onion and pimento. Cool. Stir in 1/2 cup cheese and crabmeat. Place in greased individual scallop shells or casseroles. Top with 1/4 cup cheese. Bake at 325° for about 15 minutes, or until cheese is lightly browned.
Cream butter, sugar and flavoring in about 2 tablespoons of cream. A little more cream may be used to handle well. Mix all together and shape into eggs or round balls. Let stand overnight to set. Melt chocolate and wax over hot water. Dip eggs in chocolate and put on wax paper to dry. Do not have chocolate too hot.
Grease a 9-inch pie plate. Combine first 7 ingredients in large bowl. Beat 2 minutes. Pour into pie pan. Drain peaches well and reserve juice. Place peaches over batter. Combine cream cheese, sugar and peach juice in small bowl and beat 2 minutes. Spoon onto pie within 1/2-inch from edge. Sprinkle top with cinnamon and sugar mixture. Bake at 350° for 30 minutes (no more, no less). Crust turns golden brown, filling appears soft. Refrigerate.
Melt butter in medium skillet. Stir in pecans. Saute about 5 to 6 minutes on low heat, stirring constantly until pecans are lightly browned. Remove nuts from pan with slotted spoon. Allow to drain on paper towels. Dust in the 1/4 cup sugar. While these air-dry for 5 minutes, combine remaining ingredients in ice cream maker container. Stir in sugared pecans. Pack in 3 parts ice and 1 part ice cream salt. Freeze. Makes 1 gallon.
Combine all ingredients. Pour into well greased bundt pan. Bake at 350° for 45 minutes. Let cool in pan 10 minutes before removing.
Beat egg with 1/2 cup water and vinegar. Add remaining ingredients. You may refrigerate for several days.
Marinate lamb for 24 hours after combining marinade ingredients. Bake at 225°, using meat thermometer, basting every 15 to 20 minutes.
Drain pineapple chunks, reserving juice. Drain orange slices, reserving juice. Drain cherries. Place all fruit (except bananas) in serving bowl. Combine 2 cups pineapple juice (use juice from orange slices if there is not enough pineapple juice) with vanilla pudding. Cook over medium heat until thickened and transparent. Pour over fruit in serving bowl. Chill. Add bananas right before serving.
Beat together the first 3 ingredients. Blend in next 2 ingredients. Add 2 tablespoons of parsley. Shape into log; refrigerate overnight. Toss together the remaining parsley and nuts. Use to coat log. Serve with crackers.
Preheat oven to 325°. Combine all ingredients and pour into a greased baking pan. Bake 40 minutes.
Fry beef and onions. Add other ingredients. Serve with rice. Serves 4.
Preheat oven to 325°. Mash bananas with fork. Stir in remaining ingredients. Pour into buttered loaf pan (9 x 5 x 3-inches). Bake 1 hour or until done. Cool in pan, then set on rack. Makes 1 loaf. If desired, 3/4 cup chopped walnuts may be added.
Bring sugar and vinegar to boil in saucepan. Add chopped vegetables and spices to drained sauerkraut. Pour syrup over the vegetables. Store in refrigerator in covered jars. This improves with age; keeps extremely well.
Brown chops in shortening in heavy pan. Add all other ingredients and cover tightly. Cook on slow fire, stirring occasionally until chops are tender. Remove cover and let brown. Add more water if needed.
Mix sugar, syrup and water. Cook until it forms a soft ball in cold water. Pour half of this over well beaten egg whites, beating constantly. Cook remainder of syrup for 1 to 2 minutes. Pour the rest over egg whites. Beat until cool. Add nuts and beat until you spoon it out on wax paper. Makes about 24.
Cook rice 5 minutes less than package directions. Mix with remaining ingredients in greased casserole dish. Top with grated cheese. Bake at 350° for 30 minutes. Makes 8 servings.
Grate cheese; mix with softened margarine. Mix flour, pepper and salt. Gradually mix flour into cheese. Last, mix Rice Krispies and make 1 large ball. Pinch off quarter size pieces and flatten slightly on baking pan. You may need to add a little flour to keep dough from getting sticky. Preheat oven to 325°. Bake for 8 minutes or until just starting to turn brown.
In large bowl mix chili powder, cumin, hot paprika, oregano, salt and ground pepper in boiling water and cool. Mix in beaten egg, ketchup and hot pepper sauce. Add drumsticks. Toss and marinate in refrigerator at least 1 hour. Remove from marinade and roll in bread crumbs. Bake at 350° for 30 to 40 minutes.
Mix together margarine and brown sugar and add flour, eggs, pecans and vanilla. Mix all together and pour into a 9 x 13-inch greased baking dish. Bake at 350° for about 25 minutes. Cut when cool.