HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine potatoes, onion, celery, water, margarine, soup, salt and pepper in saucepan; mix well. Bring to a boil; reduce heat. Simmer for 1 hour. Stir in evaporated milk. Heat just to serving temperature.
Cook meat and pepper in Dutch oven until meat is done. Add remaining ingredients. Cover and simmer 1 hour.
Grind chipped ham, eggs, cheese and onion together. Mix all ingredients together. Spread on buns; wrap in foil. Bake 15 minutes in 425° oven.
With top pan (of chafing dish) over direct heat, melt butter. Place bananas in pan and sprinkle both sides generously with brown sugar and cinnamon. Saute until lightly browned on both sides. Distribute few drops of lemon juice over surface as bananas become soft and pour in rum or brandy. "Flame" the dessert immediately before serving. Serves 4.
Put all nuts, pretzels, Cheerios, Wheat Chex and Rice Chex in a large roaster. Melt in separate pan 1 cup salad oil, oleo, garlic salt, Worcestershire sauce and celery salt. Pour over and mix in good with dry cereals, etc.
In 2-quart saucepan, bring butter, sugar, cocoa, corn syrup, salt and evaporated milk to a boil and boil rapidly for 4 minutes. Remove from heat and let stand 5 minutes. Add Marshmallow Fluff and vanilla. Stir well. Add chocolate chips, letting them melt. Beat until mixed and beginning to get firm. Stir in nuts.
Mix milk and egg and pour over drained macaroni. Pour onto jelly roll pan. Cover with pizza sauce. Sprinkle 1 cup grated Mozzarella cheese on top of sauce. Sprinkle some chopped green pepper, mushrooms, ripe olives and chopped ham or pepperoni on top of mixture. Cover with 1 1/2 cups grated Mozzarella cheese. Bake in a 350° oven for 30 minutes. Let set 15 minutes after removing from oven. Cut into squares and serve.
Mix the first 5 ingredients. Add shortening; blend well. Slowly add milk. Add egg; stir to stiff dough. Drop by spoonfuls onto cookie sheet. Bake at 450° for 10 to 15 minutes.
Place rice in bottom of casserole dish. Place chicken on top of rice; sprinkle onion soup and water. Pour mushroom soup over everything in dish. Cover and bake at 375° for 2 hours.
Melt chocolate pieces in top of double boiler. Remove from heat, blend in milk and vanilla. Stir in oats and marshmallows until well blended. Spread into well buttered pan and chill until firm, about one hour. Cut into squares.
Beat egg until light. Beat in sugar, shortening and sour cream. Sift dry ingredients together and add to creamed mixture, stirring just until blended. Fill greased or paper-lined muffin pans 2/3 full. Bake in a 400° oven for 25 minutes. Makes 12.
Soften tortillas by placing them in microwave about 1 or 2 minutes. Cut a slit in franks, end to end; place on top of soft tortilla, add strips of onion, tomato, bell pepper and cheese. Roll tortillas up and hold in place with toothpick. Place in skillet and fry for 1 or 2 minutes on both sides of tortillas. Fry several at a time. Set fried tortillas in bowl with paper towels and remove toothpick. Serve with guacamole and sour cream, if desired.
Cook together until thick sugar, chocolate, coffee, flour, milk, cornstarch and salt, stirring constantly. Cool and add vanilla. Whip cream until stiff. Fold 2/3 of whipped cream into chocolate mixture. Partially fold in the remaining cream to give marbled effect. Pour into pie shell and chill.
Brown the hamburger. Saute celery and onions. Add soup, water, sprouts, mushrooms and chestnuts. Mix altogether with the rice. Put in a 9 x 13-inch casserole. Bake at 350° for 1 hour or until rice is done.
Place honey graham crackers on a cookie sheet in a single layer. Make sure sheet is ungreased and preferably has sides. Bring margarine and brown sugar mixture to a full boil. Let mixture boil 2 minutes. Pour over crackers. Sprinkle with chopped pecans. Bake at 350° for 10 minutes. Make sure to loosen around edges when removed from oven.
Combine cheese, sugar, flour, egg yolks and flavoring. Mix well. Beat egg whites and fold into mixture. Put a graham cracker crust in bottom of 13 x 9 x 2-inch pan. Pour cheese mixture over crust. Bake at 375° for 45 minutes.
Combine first 4 ingredients in a large mixing bowl. Add eggs, buttermilk and bacon drippings. Mix well. Place in well-greased cast-iron 10-inch skillet in a 450° oven for 4 minutes or until hot. Remove from oven. Spoon batter into pan. Bake at 450° for 35 minutes or until lightly browned. Cool. Crumble cornbread into large bowl. Saute onions and celery in butter until tender. Combine cornbread, sauteed vegetables and remaining ingredients. Mix well. Spoon into a lightly greased 13 x 9-inch baking pan. Bake at 450° for 20 to 30 minutes or until a pretty light brown. Do not cook until mixture is dried out.
Put 1/2 ham, potatoes and onions in crock-pot, sprinkled with salt and pepper and the grated cheese. Repeat with remaining half. Pour soup over top. Sprinkle with paprika. Cover and cook on low 8 to 10 hours.
Beat eggs and sugar, add sifted flour and baking powder. Melt butter in warm milk, add lemon juice and vanilla in pan on stove. Then mix all ingredients and bake in tube pan or rectangular pan at 350° for 30 to 35 minutes.
Mix pineapple and marshmallows. Refrigerate 8 hours. Mix flour, pineapple juice, sugar, vinegar and egg. Cook until thick. Refrigerate 8 hours. Mix Cool Whip and sauce. Add the pineapple and marshmallow mixture, peanuts and apples. Refrigerate 8 hours before serving.
Cream margarine and sugar until fluffy. Add eggs; beat well. Sift together the flour, salt, soda, baking powder and spices. Add to creamed mixture, alternating with the applesauce. Beat well after each addition. Stir in nuts and raisins. Spread batter into a greased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 40 minutes.
Cook rice as directed. After rice is completely cooked, let cool before you mix ingredients. Boil eggs, then cool. Mix all ingredients in rice and stir. Add mayonnaise, mustard, salt and a dash of pepper. Mix well, then refrigerate until ready to serve.
Grease a 10 x 12-inch casserole. Place cooked chicken meat in bottom and sprinkle with salt and pepper. Mix together the soups and milk and pour over chicken. Mix together melted margarine, chicken broth and stuffing. Sprinkle over chicken and sauce. Bake, uncovered, at 350° for about 45 minutes or until brown.
Melt butter and seasonings together. Add other ingredients; put in very slow oven (200°). Stir every 15 minutes for 2 hours. Put on brown paper or paper towels to cool. Seal in bags or tins. Makes about 5 pounds.
Break spaghetti in 2-inch lengths. Cook and drain well. Place chopped turkey, pimento, green pepper, mushrooms and onion in 1/2-quart or individual casseroles. Pour in soup, broth, salt and pepper. Add 1 1/2 cups grated cheese and spaghetti. With 2 forks, lightly toss until well mixed. Sprinkle rest of cheese over top. Chill until ready to bake. Bake for 45 minutes at 350° or if using individual casseroles, bake 30 minutes. Can be put together several hours before serving. Freezes well.
Mix well once a day for 3 days. Keep refrigerated and covered. On the 4th day, form into long sausage rolls (about 6 rolls). Bake in broiler pan for 8 hours at 140°. If oven doesn't set that low, set on the lowest temperature and shorten the time some.
Simmer water, sugar and cinnamon for 10 minutes. Set aside for several hours or overnight to develop the spice flavor. Remove cinnamon from mixture and combine with chilled juices in punch bowl. Slowly pour in the lemon-lime carbonated beverage. Garnish with orange and lemon slices.
Saute onions and celery in oil. Brown ground chuck in skillet, stirring until crumbly. Pour off drippings. Add vegetables, rice and soups. Pour into 2-quart casserole dish. Bake covered at 400° for 35 minutes. Sprinkle noodles over casserole, then bake uncovered for 10 minutes. Serves 6.
Blend cream cheese and sugar. Then add Cool Whip. Mix well. Pour into crust and top with filling.
Place vegetables in buttered 9 x 13-inch dish. Combine sour cream, onion soup mix, mushroom soup and water chestnuts. Pour over vegetables. Top with buttered, browned Rice Krispies. Bake for 30 minutes at 350°.
Sift dry ingredients; add nuts. Melt butter. Add brown sugar, eggs and vanilla. Add flour mixture to butter mixture; spread into a 9 x 13-inch pan. Sprinkle chocolate chips over top. Bake for 25 minutes at 350°.
Mix together cake mix, jello, oil and water. Add eggs, 1 at a time. Bake in a 9 x 13-inch pan at 350° for 35 to 40 minutes. Have ready 1 cup sugar and 1 cup orange juice (fresh or frozen juice may be used). Punch cake top with toothpick (make holes). Pour orange juice mixture over top. This is also good baked in Bundt pan. Pour juice over while in pan and it sinks to top.
Put grated potatoes in colander and let drain. Combine with eggs, onion, salt, pepper and flour. Drop spoonfuls into hot oil and fry until brown. Drain well on paper towel and serve hot. Can be served with applesauce or mix equal parts cottage cheese and sour cream.
Combine ground beef, bread crumbs, egg, onion, salt, pepper and 1/4 cup soup in bowl; mix well. Shape into 6 miniature meat loaves. Brown in shortening in skillet; drain. Stir in remaining soup and water. Simmer, covered, for 20 minutes or until done to taste, stirring occasionally. Serve with potatoes and broccoli. Yield: 6 servings.
In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, in a 325° oven for 25 to 30 minutes. Reheats well. Yields 8 to 10 servings.
First Layer: Mix the first 4 ingredients well and press into a 13 x 9-inch pan. Bake 15 minutes at 375°.
Let strawberries thaw some, not too much, just enough to get apart. Mix sugar, flour and jello. Add to boiling water and bring to boil, then cool. Pour over berries. Place in baked and cooled pie shell. Serve with whip cream or ice cream. Delicious if you like strawberries.
Leaving cauliflower whole, remove leaves and woody base. Wash. Cook 12 to 15 minutes in boiling water, covered; drain well. Place in shallow baking dish. Sprinkle with salt. Mix mayonnaise and mustard; spread over cauliflower. Sprinkle with cheese. Bake in moderate oven (375°) for about 10 minutes or until cheese melts. Serves 4 to 5.
Brown ground chuck in pan. Add onions, celery, green pepper, sugar, vinegar and Worcestershire sauce, then add tomato juice and catsup.
Mix all ingredients into casserole dish. Add additional crushed crackers on top. Bake at 350° for 40 to 50 minutes. Serve on patty shells.
Combine ingredients well. Store in airtight container. Mix 1/3 cup mix to 1 cup boiling water.
Sift flour with dry ingredients. Beat egg slightly. Stir in milk, vanilla and shortening. Add dry ingredients. Mix just until moistened. Batter will be lumpy. Add blueberries. Bake in muffin pans at 425° for 20 to 25 minutes. Makes 12.
Preheat oven to 375°. Combine apples, cinnamon and 5 tablespoons sugar. Set aside. Sift flour, rest of sugar (2 cups) and baking powder in a large bowl. Make a well in the center and pour in oil, eggs, orange juice and vanilla. Beat until well blended. In a greased 9 x 13-inch pan pour 1/2 of the batter, top with apples, then rest of the batter. Bake 1 1/4 hours. (Top with foil if it gets too brown.) Can use peaches in place of the apples.
Dissolve yeast in the warm water and sugar. Combine warm milk, honey and vegetable oil in mixer bowl. Beat in the flour. Add oatmeal, salt and yeast. Mix well. Add remaining flour mixture. Knead 8 to 10 minutes. Place in large bowl. Cover with damp towel. Let rise until double, approximately 1 1/2 hours. Punch dough down. Cover and let rest 10 minutes. Makes 2 loaves. Let rise in pans about 1 to 1 1/2 hours. Bake in oven at 350° for 40 to 45 minutes.
Cook macaroni in boiling water; drain and rinse. Make white sauce of butter, flour, milk and seasonings. Add 2/3 of cheese; stir until melted. Pour over macaroni in greased baking dish. Sprinkle remaining cheese and crumbs over top. Bake at 325° for 30 minutes.
Preheat oven to 200°. Boil together for 6 minutes the butter, sugar and syrup. Remove from heat and add remaining ingredients; stir until foamy and pour over popped corn, stirring to coat all kernels. Spread onto 2 cookie sheets and bake 1 hour.
Wash and dry the mushrooms; trim the ends off the stalks. Cut them in half unless they are very small. Melt half the butter in a frying pan. Cook the mushrooms for 15 minutes over a low heat, then spoon into a spare bowl. Chop up the onion and the parsley. Put the rest of the butter in the pan and fry them gently for 10 minutes. Drain the mushrooms and add to the pan. Stir in the smetana and salt and pepper. Cook for 5 more minutes.
Melt margarine in medium/large saucepan. Brown vermicelli in margarine. Add allspice, rice, chicken broth and bouillon. Cover tightly and bring to a boil. Reduce heat and simmer until all of the broth is absorbed and rice is tender (about 25 to 30 minutes).
Cream and mix in order. Sift flour, salt, soda and cocoa. Add alternately with buttermilk. Add boiling water and vanilla. Bake at 350° for 40 minutes.
Combine finely crumbled 3 slices of bread in a greased baking dish. Arrange asparagus on top. Slice eggs and arrange on top of asparagus. Add grated cheese to cover eggs. Top with 1 slice of toast, crumbled finely. Dot with margarine and sprinkle with paprika. Mix cream of mushroom soup with juice from asparagus and heat. Pour around sides of casserole. Put in 350° oven and heat through.
Mix all ingredients in a large bowl. Line a jelly loaf pan with aluminum foil. Spread pecans on foil. Bake in 325° oven for 45 minutes, turning every 15 minutes. Remove from oven and cool. Store in airtight container.
Slip skins from grapes. Bring pulp to boiling. Put through sieve to remove seeds. Mix skins with flour, salt, lemon juice and sugar. Mix in pulp. Put in shell. Pat in butter. Add top crust. Bake at 450° for 10 minutes, then at 350° for 30 minutes.
Mix all ingredients well. Pour in well-greased pie pan. Bake at 350° for 30 to 35 minutes.
Brown chicken. Drain and remove from heat. Bring broth, water, ginger, red pepper flakes and garlic to a boil. Add spaghetti. Cook covered for 8 minutes. Stir in vegetables and chicken. Bring to a boil. Simmer, covered, for 4 minutes.
Preheat oven to 350°. Melt margarine; cook onion and garlic until tender. Stir in chilies, sour cream and soup. Mix well. Reserve 3/4 cup sauce. Stir in chicken and 1/2 cup cheese to remaining sauce in skillet. Fill tortillas with chicken mixture. Roll up. Place in 12 x 8-inch dish.
Cut up ribs. Deep-fry until golden brown (350° hot oil 3 to 5 minutes). Drain well. Combine with remaining ingredients in roaster. Bake at 325° for 30 minutes.
Mix all ingredients together and pour into greased pan. Bake at 450° for 25 to 30 minutes.
Bring 1 quart of water to a full boil. Remove from the heat and add tea bags all at once. Let stand 5 minutes. Strain into punch bowl. Add sugar and stir until dissolved. Cool to room temperature. Add cranberry, orange and lemon juices and remaining 2 quarts of water. Refrigerate. When ready to serve, add ginger ale and ice block. Garnish with lemon and orange slices. Makes about 50 punch cup servings.
Sift together 1 1/2 cups flour, confectioners sugar and salt; add lemon rind. With pastry blender, cut in 1/2 cup butter until mixture resembles coarse meal. Lightly mix in milk with fork. Set aside.
Cube potatoes and cut leeks or onions into small pieces. Combine in soup pot. Season with salt and pepper. Add water just to cover. Cook until potatoes are done; puree. Cool and add sour cream. Sprinkle with parsley and serve hot or warm.
Sift dry ingredients into a large bowl. Add beaten eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in pineapple, bananas, nuts and flavorings. Mix well but do not beat. Spoon batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans and completely cool. Frost cake.
Beat margarine and almond extract until fluffy. Gradually beat in sugar. Add flour and salt; mix well. Stir in oats and almonds. Shape to form crescents or roll walnut size piece and flatten with floured glass bottom. Place on ungreased cookie sheet. Bake in 325° oven for 15 to 18 minutes.
Bake roast until medium done. Cool for easier slicing. Slice. Place in crock-pot. Add onion soup, sliced green peppers and fennel seed. Cook until peppers and roast are done. Add baking juices.
Grease a 2-quart casserole dish. Alternately layer the macaroni and cheese, ending with cheese on top. Add enough milk to the beaten eggs so that the macaroni and cheese will be covered. Salt should be included in egg mixture. Bake at 375° for 40 minutes or until firm in center.
Butter 1 side of bread. Line a 9 x 13-inch pan with bread, buttered side down. Beat together eggs, milk and salt. Add the shredded cheese to the egg mixture and pour in on top of the bread. Refrigerate overnight. Bake in a preheated oven at 350° for 35 to 45 minutes until slightly brown on top.
Mix first 3 ingredients together. Put 3 tablespoons of this mixture in each glass and fill with white soda. Stir.
Mix all ingredients together and form into balls. Bake at 400° for 15 to 20 minutes.
Mix together the sugar, flour, cocoa, 2 egg yolks, 1 whole egg and 2 cups milk. Cook over low heat, stirring constantly until the pudding thickens. Remove from heat and add vanilla. Pour into prepared pie shell. Beat remaining 2 egg whites with 1/4 cup sugar until stiff. Spread over pie. Bake at 325° until golden brown.
Peel, slice and ring cucumbers 1/4 to 1/2 inch thick. Remove seed. Mix lime and 8 1/2 pints cold water. Put rings in lime water and let stand 24 hours. Drain rings (carefully). Wash in cold water until all lime is removed. Pour clear cold water over rings and let stand 3 hours. Drain and add 1 cup vinegar, alum, red food coloring and enough water to cover. Heat and bring to a simmer for 2 hours and drain. Make syrup of 2 cups vinegar, sugar, red hot cinnamon shots, 2 cups water and cinnamon sticks. Bring syrup to a boil. Pour over rings. Keep lid on tight. Let stand overnight. Drain and reheat syrup for three mornings, then heat rings in liquid to boiling. Pack in sterilized jars and seal. Makes 12 pints.
Spread can of beans in square pan. Mash avocados with lemon juice. Spread on top of beans. Mix sour cream, mayonnaise and taco seasoning together. Spread over avocado mixture. Chop olives, tomatoes and scallions. Spread over mixture. Top with cheese. Dig in with chips and enjoy.
Cream butter and peanut butter. Add both white and brown sugar and cream. Add egg. Sift flour and soda together and work into cream mixture. Knead only enough to form into balls. Place about 1 inch apart on ungreased baking sheet. Press with tip of fork. Bake at 350° for 10 to 15 minutes.
Mix cereal, coconut and nut topping in mixing bowl. Use ice cream scoop or large spoon to scoop 4 balls. Drop each ball, one at a time, into the cereal mixture. Roll each ball in the mixture. Roll each ball until it is fully covered. Work quickly so the ice cream doesn't melt. Put them on a sheet in the freezer until serving time. Makes 4 servings.
Crumble crackers. Beat egg whites with baking powder until foamy. Add sugar; beat until stiff. Add cracker crumbs and pecans. Bake at 350° for 25 minutes. Top with topping.
Dissolve jello in boiling water. Add thawed strawberries. Let set slightly. Add drained crushed pineapple. Pour 1/2 mixture into 9 x 9-inch pan. When firm spread sour cream over top; add remaining jello and chopped nuts. Refrigerate.
Cook carrots until tender, then cool. Mix oil, sugar and vinegar together. Add all ingredients together and mix well. Let stand 24 hours before serving.
Saute onion, celery and bell pepper in margarine. Add all ingredients in a greased casserole dish. Cook at 400° for 20 to 25 minutes. Cover with grated cheese and let melt.
Combine all ingredients except flour. Mix well. Then blend in flour. Chill dough 2-3 hours. Preheat oven to 350 degrees. Roll out dough and cut. Bake for 7-8 minutes. DO NOT BAKE UNTIL BROWN.
Combine vanilla and tapioca puddings and 3 cups water. Cook until thickened, stirring constantly. Add orange jello and mandarin oranges. Blend well; fold in Cool Whip.
Add salt and milk to beaten egg and stir into flour to form smooth batter. Drop by teaspoon into soup or broth and cook 15 minutes. Be careful not to lift the lid during cooking.
In a medium bowl stir together flour, ginger, cinnamon, allspice, baking soda and salt. Set aside.
Cut off all green rind and pink part of watermelon. Cut into 1-inch cubes. Cover with hot water and parboil until it can be pierced with a fork, but be careful not to let it get too soft. Bring syrup to boiling point; pour over drained parboiled rind. Let stand overnight. Drain off syrup and reheat; pour back over rind. Next day do the same. On third day, reheat both rind and syrup and seal in jars. Makes 6 pints.
Scald milk in top of double boiler. Add cocoa. In a separate bowl, dissolve flour in 2 tablespoons milk. Add salt and sugar. Add these ingredients to the milk in double boiler; cook and stir for 15 minutes. Pour a small quantity over 2 beaten egg yolks. Beat and add to mixture in double boiler; stir and cook custard for 3 minutes. Add lump of butter and vanilla. Pour into baked pie shell. Cover with meringue and brown in hot oven.
Heat soup (no water) until very hot. Leave on heat. Mix gelatin and water and immediately mix with soup in a bowl. Add everything else. Mix well. Pour into mold and chill well.
Shake flour and eggplant in a plastic or paper bag until eggplant is well coated. Heat butter and oil in a large skillet. Add eggplant. Saute, turning cubes often, until lightly browned. Add tomatoes; bring to boiling, then lower heat and simmer, stirring occasionally, until tomato juice flows freely, about 5 minutes.
Mix the sugars, Crisco and egg. Beat well. Add soda to flour. Beat. Combine all ingredients, mixing well. Chill for one hour. Roll in small balls of dough and push down with fork. Grease cookie sheet. Bake 10 to 15 minutes at 350°.
Combine dry mix in bowl. Brush fillets with melted margarine. Dredge fillets in crumb mixture. Put in dish and bake uncovered at 400° until done, about 20 to 25 minutes. Simple, delicious and low-fat.
After the chicken is cooked, cut in bite-size pieces. Cook the noodles in the chicken broth. Put soups and sour cream in noodles and cook until smooth. Put mixture in casserole dish. Put butter on bread and cut in bite-size pieces and lay on top of mixtures. Put in oven and let brown.
Cook molasses, sugar and butter until it forms a soft ball in cold water. Add chocolate and cook 3 minutes longer. Pour into shallow buttered tins. When nearly cold, cut in squares. Nuts may be added at the last if desired.
Cook sugar, salt and milk until a rolling boil. Add butter and stir until butter is melted. Turn off heat and beat until mixture begins to get thick. Add pecans, vanilla and cream of tartar. Drop by teaspoon on wax paper or foil and let cool.
Place sliced apples, which have been mixed with 1/2 cup sugar and the cinnamon, in layers in pie shell.
Cook, bone and cut up chicken. Cover bottom of a 10 x 14-inch baking pan with chicken, onion and part of cheese. Mix soup, broth and chopped Ro-Tel with liquid. Pour all liquids over ingredients in pan. Top with remainder of cheese. Bake at 350° for 30 minutes.
Skin and trim chicken; mix sour cream with Worcestershire sauce, garlic powder and lemon juice. Dip chicken breasts into mix and completely cover chicken. Crush bread stuffing and roll chicken in it. Place in a 9 x 12-inch baking dish. Melt margarine and dribble over chicken. Bake at 350°, uncovered, for 1 hour or until chicken is done.
Mix well carrots, pineapple, apple, honey, oil, coconut and vanilla. Add eggs and dry ingredients, continuing to mix. Add nuts and mix well. Bake in a well-greased and floured tube-type pan at 350° for 1 hour.