HumbleIntelligence/food-ner-1-Million huggingface dataset:
Allow potatoes to thaw completely at room temperature (about 3 hours). In a saucepan, brown the onion in the first 2 tablespoons of margarine. Stir in the soups, Pet milk, sour cream, salt and pepper. Stir and heat over medium heat until mixture reaches the first hint of a simmer, then pour over potatoes and mix well. Now mix corn flakes thoroughly with the melted margarine. Pour potato mixture into a 9 x 13-inch baking dish and spread evenly. Spread corn flake mixture evenly over the potatoes. Bake, uncovered, about 50 minutes at 350°. Yield: 12 to 15 servings.
In a large pot or Dutch oven, cook half of the meat in 1 tablespoon of the hot oil until meat is browned. Remove meat from pan. Add remaining oil, remaining meat, the chopped onion and garlic. Cook until meat is browned and onion is tender. Stir in Burgundy, beef broth, thyme, marjoram, salt, pepper and bay leaves. Bring to boiling; reduce heat. Cover and simmer for 45 minutes. Add the mushrooms, carrots and the pearl onions. Return to boiling; reduce heat. Cover and cook about 30 minutes more or until tender. Discard bay leaves. Combine cold water and flour; stir into meat mixture. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in bacon. Serve with noodles. Makes 6 servings.
In a saucepan, and using a candy thermometer, cook until soft ball stage. Remove from heat and beat until mixture hardens. Pour into a greased baking dish, and when cooled, cut into squares.
*One small can evaporated milk (5 ounces); add water to make 1 cup of milk, plus 1 cup of homogenized milk.
Boil sugar and water. Add remaining ingredients. Mix well and freeze (freezes great in Schwans ice cream plastic tub). Set out 4 hours before serving and add 2 liter of 7-Up.
Wrap each duck breast in a slice of bacon and place in buttered 9 x 13-inch Pyrex dish. Around the holes, add large chunks of celery, onion and apple or potato. Pour 1 can consomme, water, orange juice and Worcestershire sauce over duck. Sprinkle each breast with Nature's Seasons and a pat of butter. Add more liquid if needed to come within 1/2-inch of top of dish. Cover tightly with foil. Cook 1 hour at 400°, then for 3 hours at 250°. Take foil off and let brown if desired. Serve over rice.
Place the crushed package of cool ranch Doritos in the bottom of a 9 x 13 inch pan. Brown the ground beef, medium onion, and green pepper together, and then drain. Mix together the 2 cans of soup and tomatoes and chilies and add to ground beef mixture. Add salt and pepper and pour over crushed Doritos. Sprinkle large bag of cheddar cheese over top of ground beef mixture. Bake at 350 degrees until cheese melts.
Skin beaver tail; wash and put into a pot of water. Bring to boil. Add 2 bay leaves and simmer for 2 hours. Let cool. Heat oil in skillet. Cut tail into slices. Salt and pepper to taste. Roll in flour and fry in hot oil until golden brown. Really tastes great.
Beat all together with mixer. Makes 1 (9-inch) pie. Bake at 350° for 45 minutes.
Shred lettuce into shallow serving dish (about 4-quart size). Top with green onion, celery and water chestnuts. Break frozen peas apart and spread over salad. Spread mayonnaise evenly over top. Sprinkle with sugar, then cheese, seasoned salt and garlic powder. Cover and chill in refrigerator for as long as 24 hours. Just before serving, sprinkle with eggs, bacon and arrange tomatoes.
Melt butterscotch morsels and peanut butter in top of double boiler over hot, not boiling, water. Stir until mixture is smooth. Add Rice Krispies. Mix well. Press mixture into 13 x 9 x 2-inch container. Chill. Cut into squares. Makes about 48 (1 1/2-inch) squares.
Mix all ingredients well and store tightly covered. Use 2 teaspoons or amount desired to 1 cup boiling water.
Cook mixture of pineapple, sugar, flour and lemon juice until thick. Cool well. Slice bananas in bottom of pie shells; add nuts. Pour pineapple mixture over bananas and nuts. Spread Cool Whip on each pie. Chill in refrigerator before serving.
Cream butter or margarine. Add vanilla. Beat eggs well. Add all dry ingredients. Fold in cornflakes, oatmeal and coconut. Dough will be quite stiff. I use my hands. Just drop by spoonfuls onto cookie sheet. They will come out round. Bake at 350° 9 to 10 minutes.
Skin chicken and boil until done with onion soup mix and celery (about 30 minutes). Remove from heat. Add rice. Cover and let stand 5 minutes. Serve with cranberry sauce. Low calorie and very filling.
Cream butter and sugar. Add flour and water. Knead with hands until dough is well mixed. Add vanilla and nuts. Pinch off small pieces and roll in hands for finger lengths. Bake in slow oven (275° or 300°) for about 45 minutes. While warm, roll in powdered sugar.
Pack jars with first four ingredients. Boil 5 minutes and pour over okra; seal. Makes 5 to 7 pints. Process in boiling waterbath for 5 minutes. Wait 1 month to eat.
Mix all together in bowl. Mix well but do not stir more than 2 minutes. Pour into hot, well-greased iron skillet. Bake at 425° for 18 to 20 minutes.
Combine butter and marshmallows in large microwave bowl. Microwave on High for 1 1/2 to 2 minutes or until marshmallows are puffed. Add Jell-O; stir until well blended. Pour mixture over popcorn and peanuts. Stir to coat well. Shape into balls or other shapes with greased hands. Makes 2 dozen.
Mix first three ingredients. Add blueberry pie filling, nuts and drained, crushed pineapple. Put in 9 x 13-inch dish. When jello is hard, spread with topping. Mix Miracle Whip, sugar, French mustard and thin with the pineapple juice.
Cook 1 1/2 hours or longer for thickness you like. Put into jars and process in hot water bath for 35 minutes.
In casserole dish, layer the ingredients as given above, chicken (cooked), then add 1 can Veg-All (drained) over chicken; add onion and 1/2 stick butter (melted), 1 can chicken soup mixed with 2/3 can water. Pour over onion. Mix 1 cup Bisquick with 1 cup milk and pour evenly on top. Bake in long casserole dish at 350° for 45 minutes or until brown. Serve with tossed salad or slaw for a complete meal.
Boil sweet potatoes in dash of salt until soft (approximately 45 minutes). Peel. Add sugar and butter, then all other ingredients as listed above. Beat with mixer about 2 minutes. Pour into uncooked pie shell and cook for about 1 hour at 350°.
Preheat oven to 350°. Combine mashed sweet potatoes with the rest of the ingredients. Beat well by hand or with mixer. Fold into buttered 2-quart baking dish. Bake for 45 to 50 minutes or until knife inserted in center comes out clean and top is firm and golden. Serves 6.
Steam or microwave onion and bell pepper until tender, 3 minutes if microwave. Mix onion, bell pepper, ground beef, corn, rosemary, oregano, marjoram, salt and black pepper in large skillet or saucepan. Combine tomato sauce and enchilada sauce. Pour half the sauce mixture over beef mixture and simmer for 5 minutes.
Mix all ingredients. Put in refrigerator. Can keep in refrigerator for a month. Can freeze.
Beat egg and sugar until light. Add milk, flour, baking powder and salt. Beat well. Add nuts. Bake in a greased loaf pan at 350° for one hour. Cool on wire rack.
Peel and grind pears, peppers and onions together. Mix sugar, vinegar and spices. Cook together until tender over very low heat for 12 to 15 minutes. Pack in hot jars and seal.
Prepare all fruits as directed. Mix orange juice and cherry syrup with a wire whip and pour over fruit. Mix well. Refrigerate 2 to 4 hours. Serve when chilled.
Drain and rinse beans; put in large bowl. Slice onions into rings and add to bowl.
Peel, core and dice peaches. Place in a greased pie plate. Stir in Grape-Nuts and cinnamon. Top with dabs of butter. Bake at 350° for 25 minutes.
Mix together all ingredients except chocolate chips and paraffin. Shape into logs. Dip into a glaze made from melted chocolate and paraffin together in double boiler. Yields 40 logs.
Place grape juice concentrate in a 13 ounce soda glass. Pour in about 1/2 cup of club soda and stir until well blended. Add ice cream; pour in enough club soda to fill glass and serve. Makes 1 drink.
Mix all ingredients well with a mixer or blender. Chill 24 hours. Great dip for chips or on baked potatoes.
Mix together first 4 ingredients. Pour over oyster crackers. Mix well. Let set for at least 1 hour.
Mix all ingredients except pecans together and mix well. Roll into a ball and coat with pecans. Chill.
Wrap all ingredients, except the cheese, in foil, double thickness, keeping seams of foil closed tightly. Place foil on a grill over medium heat. Cook for 35 minutes; remove from grill. Sprinkle with cheese.
Stir together flour, oats, wheat germ, sesame seeds, baking powder, salt and cinnamon. Set aside. In a large bowl, whisk together oil, sugar, molasses and eggs. Stir into flour mixture just until evenly moistened. Fold in nuts and raisins. Using 1/2-cup measure, drop 5 onto lightly greased cookie sheet. Spread each to 4-inch diameter, 1/2-inch thick. Bake 20 minutes at 375°. Makes 10 cookies.
Combine first 6 ingredients in bowl. Divide mixture into 3 equal balls. Place a ball on a piece of waxed paper and flatten to make a 9-inch patty. On half of patty, place rest of ingredients desired, leaving 1-inch margin. When finished, use waxed paper to fold patty. Pull waxed paper away from patty and seal edges. Brush top and bottoms with oil to keep from sticking to grill.
Combine all ingredients in a medium size bowl. Stir in an airtight container at room temperature up to 2 months.
Cut jalapeno peppers in half lengthwise. Remove seeds. Stuff with cream cheese. Wrap one half slice bacon around each cheese filled pepper. Secure with a toothpick. Place on a hot grill until the bacon is crisp. Wonderful!
Thaw and drain crabmeat. Blend softened cream cheese, chives, garlic powder and salt. Fold in crab meat. Shape into a ball or log. Roll in pecans. Serve with assorted crackers or fresh vegetables.
Brown chopped onion in small amount of oil. Add ground meat and brown; break it up as it cooks. Add salt, pepper, chili powder, Worcestershire sauce, green pepper, tomatoes and rice. Cook in a greased covered baking dish at 350° or until rice is done. Be sure the rice is covered with liquid so it will not dry out and be sure the lid fits well. (Aluminum foil works well.)
Sift dry ingredients in bowl. Mix other ingredients and pour over flour. Stir until just mixed. Bake at 350° for 55 to 60 minutes. Freezes well. Yields 2 loaves. (Can also be used for a cake.)
Mix dry ingredients in large bowl. Add liquids; stir well. Pour into a greased and floured 9-inch square pan. Bake at 350° for 30 minutes.
To use food processor: Place slicing blade in processor. Slice mushrooms using food pusher to push food through chute, then stand celery stalks, green pepper half and wedge of onion in food chute. Push through with pusher. Remove slicing disc. Replace with shredding disc with sliced vegetables still in food container. Push through, shredding. Remove all vegetables to skillet to cook. Cook vegetables and sugar in butter in covered skillet over low heat until veggies are tender. Stir in lemon juice. Salt and pepper.
Beat eggs. Add milk, salt and mustard. Mix together. Put in layers in a 9 x 13-inch greased dish or pan (bread, sausage and cheese). Pour mixture over layers. Let sit in refrigerator all night. Bake at 350° for 45 minutes.
Pastry: In a large bowl, beat butter, cream cheese and salt with electric mixer until smooth. With mixer on low, gradually add flour until just blended. Flatten into an 8 x 6-inch rectangle. Wrap and chill for at least 12 hours.
Mix the first 3 ingredients. Add the yeast. Add the eggs, Crisco and mashed potatoes. Add the flour. Knead slightly to make smooth ball. Place in greased bowl. Refrigerate overnight, then roll out. Let rise 3 to 4 hours. Bake at 400° for 15 minutes.
On large plate, spread thin layer of bean dip. Mix taco seasoning and sour cream together and spread on top of bean dip. Layer the next 4 ingredients. Serve with Ritz crackers.
First Step: In pan, cook jello, water and fruit. Stir until thickened.
Cut 1/2 of berries. Mix with sugar and water and cornstarch. Cook over medium heat in heavy saucepan until glossy. Stir often. Add gelatin, extract, lemon juice and food coloring. Bring just to a boil; stir well. Remove from heat and partially cool. Have other half berries drained. Arrange in pie shell. Pour mixture over berries and refrigerate. Top with Cool Whip or whipped cream.
Melt oleo over low heat. Mix with crumbs and sugar. Press firmly into 13 x 9-inch pan. Beat cream cheese in a bowl to soften; add confectioners sugar and beat. Mix Dream Whip according to package directions; fold into cream cheese mixture. Spread evenly over crust and refrigerate 1 hour. Top with cherry pie filling and chill for 12 hours.
Cook green beans according to package directions except omit salt. Drain well. In a small saucepan, cook the onion in margarine until tender. Stir in the bread or cracker crumbs. In large mixing bowl, stir together the soup and yogurt. Stir in the beans. Transfer mixture to 1 1/2-quart casserole. Sprinkle bread or cracker mixture over top of beans. Bake at 350° for 25 to 30 minutes or until the mixture is heated through and crumbs are golden brown.
Prepare yellow box cake mix according to directions. Pour into greased and floured glass 13 x 9 x 2-inch pan. Beat Ricotta cheese, sugar and eggs until blended. Pour over center of cake mix. Bake in preheated 325° oven for 1 hour. Dust with powdered sugar when cool.
Grease and flour two loaf pans. Cream shortening and sugar. Add eggs, pumpkin and water. Blend in sifted dry ingredients. Add pecans and raisins. Bake 45 minutes or until done at 325°.
In a bowl, mix first four ingredients. In a greased 9 x 13 pan, layer tortillas and mixture, starting and ending with tortillas. Sprinkle with cheese and bake at 350 degrees for 30 minutes.
Cream margarine; add cheese and remaining ingredients. Form into balls. These can be made with an olive in the center. Bake at 350° for 15 to 20 minutes until firm.
Mix with wooden spoon only. Clean onions and grind in food grinder. Clean and cap peppers and grind. Combine in large dishpan onions, peppers, sugar and cover 1/2 inch over mixture with vinegar and add salt and bring to a boil. Stir constantly to keep from sticking about 1/2 hour. When mixture starts to candy or stick to edge of pan remove from heat and can in pint glass jars.
Brown wieners in butter. Stir in remaining ingredients. Simmer for 20 to 30 minutes. Serve hot.
Mix all ingredients, except marshmallow cream. Bake in a 9 x 13-inch pan at 350° for 30 to 35 minutes. Take from oven and while still hot, spread a large jar of marshmallow cream on top. Let cool.
Put margarine, marshmallows, food coloring and vanilla in top of a double boiler and heat until mixture melts together. Remove from fire and add cereal. Working with a small amount of mixture at a time, form into miniature wreaths. Decorate with 3 red cinnamon candies on each wreath.
Boil first 4 ingredients. Add peanut butter. After melted add cornflakes. Form into cookies and drop onto waxed paper.
Sift flour, soda, baking powder and salt. Stir in wheat germ. Cream together butter or margarine, sugar and molasses. Add eggs and beat well. Add flour mixture alternately with bananas and milk. Beat after each addition. Pour mixture into a greased pan. Bake at 350° for 1 hour and 10 minutes or until done. Cool slightly.
Put all ingredients in a 9 x 13 pan and bake at 350° for approximately 1 hour
Boil and drain macaroni; mix with other ingredients except soup. Place in 9 x 13 x 2-inch baking dish. Spread soup over top. Cover dish with foil and bake on 350° for 30 minutes.
Mix 1/2 cup crumbs, meats, potatoes and egg in large bowl. Add milk, then seasonings. Shape into balls and roll lightly in remaining crumbs. Melt 3 tablespoons butter in hot skillet. Add meat balls and brown evenly on all sides. Cover and cook about 15 minutes until thoroughly cooked.
Line ungreased 8-inch pie pan or square pan with dough pressed together in bottom and up sides. Sprinkle cornmeal on crust. Combine cheeses; reserve 1/2 cup for topping. Mix chilies with remainder and sprinkle over crust.
In a heavy skillet, heat 1 tablespoon oil and 1 tablespoon margarine and stir-fry beets for 1 minute. Do the same for each of the vegetables separately. Fry onion, garlic and green pepper until golden; add soy sauce and tomato sauce. Let simmer for 1 minute. Mix in each of the vegetables one at a time, mixing well to coat with sauce. Simmer, covered, for 3 to 5 minutes.
Place tuna in a sieve; rinse slightly under running water. Drain. Mix apples, celery and eggs with tuna chunks. Squeeze lemon juice over mixture. Sprinkle with pepper. Mix in mayonnaise. Serve on a crisp lettuce leaf. Yields 6 servings.
Mix together. Let set in refrigerator 24 hours. Then spread dip on pizza pan or glass dish with shallow sides. Top with shredded lettuce, diced tomatoes and shredded Cheddar cheese. Dip nacho chips or tortilla chips in dip.
Saute onion and bell pepper in oleo. Add flour. Stir in milk. Cook until thickened, stirring constantly. Add other ingredients. Put in long baking dish. Bake at 350° for 1 hour.
Mix first 5 ingredients well. Pour into small souffle dish. Sprinkle with Parmesan cheese. Bake at 350° for 25 minutes. Serve warm with corn chips.
Blend Crisco and sugar. Add syrup. Add eggs, then flour mixture. Add soda to boiling water and add slowly to first mixture and beat thoroughly. Bake at 350° until cake is springy and comes away from pan, about 30 minutes.
Scrub and pierce potatoes. Bake at 400° for 40 to 60 minutes or microwave, uncovered, on high for 12 to 14 minutes or until tender. Meanwhile, in a skillet, cook the sausage over medium heat until no longer pink; drain.
In a large bowl, beat egg. Stir in 1/3 cup of soup, bread crumbs, salt and pepper. Add beef; mix gently. Shape into 6 oval patties. Brown in a skillet over medium heat for 3 to 4 minutes on each side. Remove and set aside; discard drippings. In the skillet, combine flour and water until smooth; add ketchup, Worcestershire sauce, mustard and remaining soup. Bring to a boil. Return patties to skillet. Cover and simmer for 15 minutes or until meat is no longer pink. Serve patties and gravy over noodles.
In an 11 x 17-inch baking dish, cover asparagus with water and soak for 10 minutes. Drain and pat dry. In a dish, toss asparagus with butter, cheese, salt and pepper. Arrange in pan in one layer. Bake in 400° oven for 15 or 20 minutes until tender-crisp. Sprinkle with lemon juice.
Mix everything but cheese together. Place meat mixture around cubes completely covered. Make into balls, and dip balls into flour. Brown and cover with pizza sauce. When done sprinkle with Parmesan cheese.
Spread margarine on the bottom and sides of square pan (9 x 9 x 2-inches). Put butterscotch chips, 1/2 cup corn syrup, 2 tablespoons margarine and 1 teaspoon vanilla in a large saucepan. Heat over low heat, stirring all the time, until mixture is smooth. Remove from heat and add 5 cups Cheerios and 1 1/2 cups marshmallows. Mix until evenly coated. Turn mixture into pan. Press evenly with back of spoon. Melt 1 tablespoon shortening in a small saucepan over low heat. Add chocolate chips, stirring until chips are melted and mixture is smooth. Spread chocolate chips over mixture in square pan. Refrigerate until firm, about 1 hour. Remove from refrigerator 10 minutes before cutting. Cut into bars (6 rows x 4 rows): 24 bar cookies.
Combine 3/4 cup of water and sugar in glass bowl. Cook on High for 2 minutes or until sugar is dissolved; stir once. Stir in cornstarch, blended with remaining 1/4 cup of water and lemon juice. Cook on High for 4 minutes, until thickened. Stir once. Stir in butter. Cool slightly before serving. Great on gingerbread or pound cake.
Brown rice in 1 stick butter with the onion and bell pepper. Put in casserole dish; cover with consomme. Bake at 350° for 1 hour.
Melt chocolate and cool. Heat oven to 350°. Grease and flour pans. Measure and mix ingredients, in order listed, in large mixer bowl. Mix 1 to 2 minutes on low speed, scraping bowl occasionally. Pour into pan. Bake: oblong pan 40-45 minutes.
Peel, pit and mash avocados in medium size bowl. Add lemon juice, salt and pepper. Combine sour cream, mayonnaise and taco seasoning in another bowl. Spread bean dip on big serving platter; top with seasoned avocado mixture. Sprinkle with onions, tomatoes and olives. Cover with cheese. Serve chilled or room temperature. Fills 2 (9 x 13-inch) pans.
Saute onion in shortening until yellow. Add crumbs, salt and pepper, brown lightly. Drain salmon liquid in a cup and add enough milk to make 1 cup. Combine salmon, crumbs and liquid. Add remaining ingredients and blend, being careful not to crush salmon. Place in 8-inch greased casserole. Bake at 375° for 30 minutes.
Pour mixture of these ingredients into greased skillet (probably iron skillet) and cook at 450° for 15 minutes.
Scald milk and cool until lukewarm. Add yeast (dissolved) and sugar. Add beaten egg, salt and flour to make a soft dough. Let rise.
Bake pie crust to about 7/8 done. Mix all ingredients in bowl and pour into crust. Bake at 325° for 45 to 60 minutes until knife comes out clean.
Pop at least 5 qts. of popcorn. In sauce pan (at least 2 qt. size), melt oleo and add brown sugar, karo, and salt. Bring to a boil. Stir until it boils. Boil 5 minutes more without stirring. Remove from heat and add soda and vanilla. Pour over corn and stir. Put in oven for 1 hour at 250°. Stir every 15 minutes.
Mix in large bowl the first 5 ingredients. Bring last 3 ingredients to rapid boil. Then mix and pour over first mixture and mix well. Drop by teaspoon on cookie sheet and let harden.
Mix yams, sugar, milk, salt, vanilla and coconut together. Pour into a baking dish and bake in a 350° oven for 25 minutes.
First Layer (Crust): Combine 2 tablespoons sugar, melted oleo, flour and 1/2 cup nuts. Mix together; put in a 9 x 13-inch pan. Bake at 350° for 10 to 15 minutes. Let cool.
Mix all ingredients in small saucepan. Stir and bring to boil Check for "pepper" hotness. Add Tabasco or mustard to suit. Serve with barbecued short ribs or spareribs.
Melt together brown sugar and butter. Dissolve coffee in water. Mix both together and cool to room temperature. Then add 2 eggs and vanilla. Beat together in a mixer. Sift together flour, baking powder and salt. Add to mixture. Stir in chocolate chips. Pour into greased 11 x 8-inch pan. Bake at 350° for 25 to 30 minutes until lightly browned. Cool completely.
Brown pork chops, drain, season and place in casserole dish. Combine other 4 ingredients, pour over pork chops. Bake covered at 375° for 1 hour or until pork is done.
Dissolve baking soda in hot water. Cream together sugar and shortening. Add eggs, one at a time, beating after each egg. Sift together flour, salt and baking powder. Mix all together, including the soda and add chocolate chips and nuts. Drop by teaspoons onto greased cookie sheet. Bake at 375° for 10 minutes. May use butterscotch chips also.
Wash and drain okra. Remove tips and stems. Preheat oven to 450°. In a medium mixing bowl, combine cornmeal and pepper. Dredge okra in cornmeal mixture. Okra must be moistened from washing for cornmeal mixture to coat well.
Slice apples thin and spread in a well-greased 8-inch pan. Sprinkle with sugar, cinnamon and melted butter. Sift dry ingredients into mixing bowl. Add shortening and milk; beat 2 minutes. Add egg and vanilla. Beat again for 2 minutes. Spread over apple mixture. Bake in moderately hot oven at 375° for about 35 to 40 minutes. Serve warm with pudding sauce or cream. Yields 6 servings.
Melt margarine in casserole dish. Add peaches, spreading evenly. Mix together flour, sugar and milk. Spread mixture over peaches. Cook for 1 hour at 350°.
Mix together all ingredients and form into small balls. Place on cookie sheet and bake 8 to 10 minutes in 325° oven.
Mix sugar and milk. Put on stove and bring to boil, then cook for 12 minutes. Take off stove; stir in margarine and chips. Then add vanilla and nuts. Pour into large greased pan. Makes 5 pounds.