HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop vegetables finely. Saute all vegetables in 1 stick (1/2 cup) margarine until tender. Add chicken broth and bring to boil. Reduce heat and cook for 30 minutes. Add potato soup and cook for 10 minutes. Add Velveeta chopped in small squares. Allow to melt. Add sour cream and stir until mixed well. Serve hot.
Sift flour; blend in shortening until crumbs are the size of peas. Beat egg; add vinegar, salt and water. Mix with fork until mixture leaves sides of bowl and forms a ball. Makes pastry for two 2 crust pies.
Cook pasta as directed. Chill in cold water. Add rest of ingredients. Serves about 10 people or 4 if my son is home.
Layer cabbage and onion in bowl, starting with and ending with cabbage. Cover with sugar. Do not mix together. In a saucepan boil together vinegar, oil, 2 teaspoons sugar, salt, celery seed and dry mustard. Pour over cabbage and onion. Do not mix. Cover and chill overnight. Next day stir or toss so it is mixed. Serve. This will keep for 2 to 3 weeks.
Cook turnips until quite tender; mash and season with butter, salt, pepper and caraway seed. Beat together thoroughly. Makes 6 servings.
In large mixer bowl, combine 1 cup flour, sugar, onion, dill seed, salt, soda and dry yeast. In saucepan, heat cottage cheese, water and butter until mixture is warm. Add egg and warm liquid to flour mixture. Blend at lowest speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. Cover; let rise in warm place until light and doubled in size, about 1 hour. Stir down batter. Turn into well-greased 8-inch round (1 1/2 to 2-quart) casserole. Cover, let rise in warm place until light, 30 to 45 minutes. Bake at 350° for 35 to 40 minutes, until golden brown. Brush with butter.
Preheat oven to 425°. Separate biscuits in 2 layers. Arrange in ungreased 15 x 10-inch jelly roll or 12-inch pizza pan. Press biscuits to form crust. Spread tomato sauce over dough; sprinkle with 1 cup of cheese. Stir salad dressing mix into prepared ground beef; spoon over cheese. Top with remaining cheese. Bake 15 to 20 minutes until crust is golden brown.
Combine melted margarine, 1 egg and the cake mix in a large bowl. Mix well. Press over bottom of 9 x 13-inch pan to make a crust.
Arrange pork in microwave-proof dish, 12 x 7 1/2 x 2-inches, with meaty edges to outside. Place sausage on pork. Cover tightly and microwave on Medium (50%) for 15 minutes. rotating dish 1/4 turn every 5 minutes. Drain.
Beat egg, Sweet 'N Low and oil. Add flour and bananas; mixture will be thick. Drop in paper lined muffin tins. Cook at 400° until golden brown.
Whip the egg whites until peaks form. To the egg yolks, add sugar, flour, salt and water. Mix well. Fold into whites. In heavy skillet, melt the margarine. Turn to medium heat or slightly lower. Add egg mixture. Cover. Check in 3 minutes. When sides are browned and pull away from pan, it's ready. Center will be softer.
Cream sugar and shortening. Add eggs and vanilla. Sift flour with soda and salt. Add in oats, then dry ingredients into batter. Beat well. Put 1/4 cup sugar in a bowl, then pinch off dough and roll it into walnut size balls and roll in sugar. Put on greased cookie sheet 3 inches apart. Bake at 375° for 12 to 15 minutes.
Mix together first 4 ingredients; set aside. Mix together the rest of the ingredients and stir with broccoli mixture. Refrigerate thoroughly before serving.
Combine vinegar and honey and pour over cucumbers and green peppers. Chill for several hours before serving. Makes 8 servings.
Blend first 3 ingredients together well. Pour into graham cracker pie shell. Freeze until ready to serve. Serve with warm chocolate sauce, if desired.
Butter 9 x 5 x 3-inch loaf pan. In medium saucepan, melt butter in milk. Blend in frosting mix (dry). Heat over low heat, stirring constantly 1 to 2 minutes or until smooth and glossy. Remove from heat; stir in nuts. Spread mixture evenly into buttered pan; cool until firm. Cut into 1-inch squares. Makes 32 candies.
Melt morsels in double boiler on stove top. Add nuts and noodles while morsels are still hot. Drop by spoonfuls on wax paper. Allow morsels time to set. Refrigerate after morsels have set.
Cover bottom of 8 x 11-inch pan with chicken and chestnuts. Mix soup, cream or milk, mayonnaise and cheese in pan. Heat and stir until cheese melts. Pour over chicken. Place cooked broccoli over chicken. Cover with buttered croutons. Bake at 350° for 30 minutes or until bubbly.
Heat oven to 375°. Spray 8-inch square dish with Pam, etc. Bake bread in oven for 5 minutes. Remove. Cool. Break into pieces (small).
In heavy saucepan, combine Eagle Brand milk, egg yolks, water and pudding mix. Over medium heat, cook and stir until thickened and bubbly. Cool 15 minutes. Beat in sour cream. Stir in 1/2 cup coconut. Pour into prepared crust. Chill. Top with whipped cream. Garnish with remaining 1/4 cup coconut. Refrigerate leftovers.
First, spray 9 x 13 pan with nonstick spray. Put layer of graham crackers. Next, mix pudding and milk. When starts to thicken, fold in Cool Whip. Spread 1/2 of mixture onto the crackers, then add another layer of crackers. Put rest of mixture onto crackers. Top with remaining crackers. Frost crackers with icing. Refrigerate overnight or at least 4 hours.
Mix butter and sugar together. Add flour and 7-Up; mix well. Beat eggs slightly, add to mixture. Add flavors and coconut. Mix well. Pour into greased and floured Bundt pan (large). Bake at 325° for 1 1/2 hours.
Preheat oven to 350°. Prepare and bake cake according to package directions for a 9 x 13-inch cake. Poke holes in top of warm cake with end of wooden spoon. Pour sweetened condensed milk into holes. Pour ice cream topping into same holes. Spread with Cool Whip. Sprinkle with candy bars. Store in refrigerator.
Blend together the carrots, celery, pineapple and the pecans. Mix together with a small amount of mayonnaise and serve. Serves about 8 to 10 people.
Combine salt and water. Bring to a boil. Pour over rice. Let stand for 30 minutes. Rinse rice with cold water. Drain well. Melt butter in skillet. Add rice and cook over medium heat, stirring frequently, until butter is almost absorbed, about 5 minutes. Turn into greased 1-quart casserole. Sprinkle with garlic salt. Pour broth over. Bake at 325°, covered, for 45 minutes. Add parsley; fluff with fork. Sprinkle with almonds. Bake, uncovered, 10 minutes more.
Saute the onion and pepper in butter in a heavy soup pot. Add the potatoes and enough water to just cover. Bring to a boil, reduce heat and simmer until the potatoes are done. Mash some of the potatoes against the side of the pot or use a potato masher to mash some of them. Add the remaining ingredients and simmer for about 30 minutes. Serve with crusty bread, some mild cheese and a crisp salad.
Sprinkle meat with seasoning; add chopped onion and bottle of liquid smoke. Cover meat with foil and place in fridge overnight. Next day, place in 300° to 325° oven; be sure not to uncover meat from foil after taking out of fridge. Cook about 4 to 6 hours. After about the 4th hour of cooking, remove from oven, take off foil and pour barbecue sauce over meat, then continue cooking.
Prepare brownie mix according to package directions. Remove brownies from oven, poke holes with fork, pour Kahlua over them, let cool. Do not refrigerate. Break up frozen candy bars into small pieces (use meat mallet and pound while still in wrappers). If possible, use a 4-quart clear glass bowl so that they layers may be seen.
In a saucepan over hot, but not boiling, water, melt the unsweetened chocolate with 2 tablespoons sweet butter. Cool. Meanwhile, beat 3 eggs with sugar and sour milk. Still beating, add the chocolate and butter mixture. Sift flour with soda, baking powder, salt and nutmeg or mace; add lemon peel. Blend the sifted ingredients into the egg mixture; beat a few strokes. Chill the dough for easier handling. Turn onto a lightly floured board. Roll it out 1-inch thick, handling as little as possible, and cut into rounds with a floured doughnut cutter.
Cover beef with water. Add other ingredients and cook. Add 2 cups water when meat is done. Strain gravy and thicken. Serve over noodles.
Mix all of the ingredients together in a large bowl. Just before serving, add dressing and toss.
Mix all dry ingredients. Add milk and hydrogen peroxide. Beat only until smooth. Bake in 9 x 9 x 2-inch pan at 425° for 20 to 25 minutes. Serve with natural margarine.
Pull cooked chicken breasts from bones. Using the broth from your chicken, mix stuffing according to box directions. Add soups to this mixture and let simmer for about 5 minutes. Remove from heat; add chicken and stir well. Stir in stuffing crumbs and pour into buttered dish (9 x 13-inch). Bake covered dish about 30 minutes at 350°. Uncover and continue to bake just long enough to slightly brown the top (about 15 minutes).
Allow cream cheese to soften before mixing in sugar with an electric mixer. Beat in 1 egg at a time. Add vanilla. Fill 21 or 22 foil baking cups about 3/4 full. Bake at 350° or 300° for 30 minutes (or 40 minutes) or until light golden brown. When cool, fill centers with prepared pie filling.
Boil jalapenos, stem and peel. (Wear gloves when handling hot peppers or be really careful to wash thoroughly after working with them or you'll be sorry. The seeds are the hottest part of a jalapeno, so if you just can't take really firey foods, leave most of the seeds out.) Boil green chillies if using fresh ones; peel. Blend all ingredients together in blender or food processor until consistency desired. (I like it left a little chunky.) Simmer until volume is reduced somewhat and it thickens, about 30 to 40 minutes. Stir occasionally to keep from sticking. Freezes well or put in sterilized jars, seal and process in boiling water bath for 10 minutes. Makes 4 pints.
Mix all ingredients well. Cook over low heat until forms a soft ball in water or to the soft ball stage on a candy thermometer. Remove from heat and stir until cool.
Cream sugar, brown sugar, butter, oil, egg and vanilla in a large bowl. Mix well. Combine flour, salt, soda and cream of tarter and add to creamed mixture, mixing until well blended. Stir in cereal, oatmeal and nuts. Shape into 1 inch balls. Place on greased cookie sheet about 1 inch apart. Flatten with fork, Bake at 350° for 12-15 minutes. Makes about 5 1/2 dozen.
Preheat oven to 300°. Rinse the Cornish hens and pat dry. Lift the breast skin of a Cornish hen and rub thyme underneath the skin, and place 1/2 clove of garlic under the skin also. Place a quarter of a lemon inside the breast cavity. Tie the legs up securely with a string. Repeat for the remaining three hens.
Melt caramels with 1/3 cup evaporated milk over low heat, stirring until smooth. Combine remaining milk, cake mix and melted butter. Mix well. Press half of cake mixture into bottom of greased 13 x 9-inch pan. Bake at 350° for 6 minutes; sprinkle 1 cup nuts and chocolate chips over crust; top with caramel mix, spreading to edges of pan. Top with teaspoonfuls of remaining cake mix; sprinkle with remaining nuts, pressing lightly into top. Bake at 350° for 20 minutes. Cool slightly. Refrigerate. Cut into bars.
Mix flour and sugar. Cut in shortening. Add yeast and buttermilk. Knead	until smooth soft dough and roll out; cut. Bake at 425° for 15 minutes.
Cut halibut into serving pieces. Heat shortening in skillet over medium heat. Mix salt and cornmeal; roll fish in cornmeal mixture. Place in hot shortening in skillet; fry for 3 minutes or until delicately browned.
Melt chocolate chips. Blend in sweetened condensed milk. Remove from heat and stir in vanilla, salt and raisins. Drop by spoonfuls onto waxed paper. Let harden and chill.
Cream butter, then beat in the sugar until light and fluffy. Add eggs, one at a time; beat thoroughly after each addition. Sift together flour, baking powder, soda, cinnamon, cloves and nutmeg (no salt is needed because of the salt in the butter). Mix together honey, vanilla and rum extract. Add a little at a time to the butter, sugar, egg mixture, alternating with the flour mixture. Fold in fruit and nuts. (Do not flour fruit and nuts.) Drop by teaspoonfuls (I use ice tea spoons because it makes a neater cookie) about 2 inches apart on a lightly greased cookie sheet. (Too much grease tends to make the cookies run together.) Bake about 15 minutes in a moderate oven at 350°. Yields about 10 dozen cookies. Store in cake tins with wax paper between layers of cookies.
Cream shortening. Add sugar and cream well. Add egg and beat well. Add molasses and sifted dry ingredients. Roll in balls. Makes nicer cookies if they aren't flattened down.
Beat eggs well. Add sugar and flour. Add cooled oleo, buttermilk and vanilla. Bake in a 10-inch unbaked crust at 425° for 10 minutes.
Clean and devein shrimp; place in bowl of ice until ready to use. Saute onions, green peppers, celery and garlic in butter until onion is transparent. Add soups and 1 can of water. Add remaining ingredients. Allow to simmer 20-30 minutes on medium to low heat. Drain and pat shrimp dry and add to sauce. Cook for 5-10 minutes, until completely pink and cooked. Remove bay leaves and serve over rice.
Melt 2 tablespoons margarine in medium bowl. Dip boned chicken in it, then into dry mixture. Place in baking pan coated with margarine. Bake 35 minutes at 375°.
Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full. Bake at 400° for 20 to 25 minutes. Immediately remove from pan. Makes 1 dozen. Any fruit may be used in place of raspberries.
Layer ingredients in order given in a 6 x 9-inch pan. Chill for several hours and serve with tortilla chips.
Place salmon in baking dish, skin side up. Cut orange and lemon in halves; squeeze half of each and grate rind. Combine juices and rind; pour over salmon. Sprinkle thyme and pepper. Bake, broil or microwave. Pour pan juices over cooked salmon. Slice remaining fruit for garnish. Bake 10 minutes per inch of thickness at 450°. Broil 10 minutes per inch of thickness. (Do not turn.) Microwave, covered with waxed paper, at 70% for 3 minutes per inch of thickness.
Mix the sugar and flour together. Pour over rhubarb. Mix egg, milk and food coloring and add to rhubarb. Pour into unbaked pie shell. Dot with margarine. Add a top crust, cut slits on top crust and bake at 400° for 15 minutes. Reduce to 350° and bake 30 minutes more.
Crush wafers fine and put more than half in bottom of Pyrex dish. Cream butter and mix with sugar. Add one egg at a time and beat well. Spread over crumbs. Cover with strawberries. Spread whipped cream over that and then sprinkle wafer crumbs on top of cream.
Soften butter. Beat until creamy and add gradually the 2 sugars. Beat well, until very light and fluffy. Add well beaten egg and beat again. Sift flour with salt and soda and add to flour mixture. Add vanilla and nuts, then chocolate bits. Mix thoroughly. Drop by teaspoon on lightly greased cookie sheet. Bake at 375° until brown, 10 to 12 minutes. Makes about 50 cookies.
Melt together. Boil smoked sausage to get grease out. Simmer for 1 to 2 hours.
Mix and bake in a greased skillet at 350° for 45 minutes. Freezes well.
Boil macaroni. Mix corned beef, soups, eggs and spices together. Layer macaroni, corned beef mixture, then cheese. Repeat, ending with cheese. Cover with foil and bake 1 hour at 350°. Serve with salad and French bread. Serves 8.
Brown 2 pounds of ground beef. Drain grease and pour cooked beef into a 2-gallon pot. Add tomato sauce, beans, diced green chilies, chili powder and water. Mix the ingredients together and stir on low heat.
Cream margarine; blend in flour, baking powder, cinnamon and salt. Mix artificial sweetener with vanilla and milk. Stir into flour mixture and mix thoroughly. Shape dough into 30 balls and place on cookie sheet. Flatten balls with fork dipped in cold water. Bake at 375° for 15 minutes. Yield: 30 cookies. Calories: 4 cookies = 150. Exchange per serving: 4 cookies = 1 bread, 2 fat.
Combine gelatin and water, let stand 5 minutes to soften. Pour soup in a 2-quart saucepan, set over medium heat, add the gelatin mixture and cook, stirring until gelatin dissolves. Stir in cream cheese until melted; remove from heat and set aside to cool.
Marinade Charolais T-bone steaks for 2 to 3 hours in a mixture of Worcestershire sauce, corn oil, vinegar, crushed garlic, salt and pepper to taste. Cook to desired doneness over a charcoal fire, or broil in the oven.
Combine all ingredients and beat for 1 minute. Bake in hot waffle iron. Makes 10 to 12 waffles.
Cream oleo and sugar. Add eggs, one at a time, then add all other ingredients. Mold into pie pan with hands and fit into pie pans. Bake crust at 350° until done. Will rise and puff some. Will not get real brown. Add pie filling and return to the oven just long enough for filling to set and flavor to go through pie.
Combine all ingredients, saving 1/2 cup shredded Cheddar cheese. Heat in oven at 350° for about 40 minutes or until heated. Put 1/2 cup cheese on top and melt. Serve.
Chopped parsley, garlic, horseradish (unsalted), green pepper and dry mustard may be added, if desired.
Preheat oven to 350°. Sift dry ingredients together. Add margarine, orange peel, eggs and skim milk, mix until blended. Stir in raisins and nuts. Place in a 3 x 5 x 9 inch well greased loaf pan. Bake one hour and 15 minutes or until loaf test done. Remove from pan, cool and store 12 hours before cutting.
Mix all ingredients and pour over ribs and bake at 300° at least 2 hours.
Wash, peel and cut up apples in small quarters. Remove seeds. Roll out 2 cans biscuits on dough board. Place pieces of apples on dough. Wrap dough tightly around apples. Put some water in a pot. Let boil; drop the apple dough in, then put a small amount of milk in and sugar to taste.
Put crabmeat and onion in a bowl. Mix oil, vinegar and ice water (take out ice). Pour over meat and onion. Let sit overnight.
Mix the shrimp, mayonnaise, cheese, curry and onion powder well and spread on the party rye bread. Put in the broiler for a few minutes. Makes enough for 1 package of the party rye. Can also be spread on crackers.
Sift flour, soda, cinnamon, ginger and cloves together. Mix well sugar, margarine, egg and molasses. Add sifted flour. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Let cool. Put in bag of powdered sugar. Shake. Yields 7 dozen.
Mix together dry mustard and flour; rub into steak. Season with salt and pepper to taste; brown steak on both sides in hot fat. Place in small roaster and pour mixture of remaining ingredients over steak. Cover and bake in slow oven (325°) for about 1 1/2 hours. Serves 6.
Cook rice as directed. Melt oleo in dish. Mix all ingredients except cheese and bacon bits. Pour into casserole dish. Bake at 350° for 25 minutes. Top with grated cheese and bacon bits. Bake until cheese melts.
Add all ingredients to Ziploc bag. Marinate overnight. Bake at 375° for one hour.
Mix the oats and water together. Mix in squirt of lemon juice, then stir in the cream or milk. Grate the washed, unpeeled apples directly into the oat mixture and stir well. Season to taste with sugar or honey and sprinkle the nuts over each serving. Makes 2 servings. Preparation time: 5 minutes.
Mix well and let stand 1 hour with a cover on it, then bake 1 hour at 350°. Serves 6.
Preheat cooking oil in deep skillet (enough oil to cover chicken). Clean and wash chicken. Season with salts and pepper. Dip chicken into milk; drain. Then sprinkle with flour.
Place pineapple and sugar in a pan and bring to a boil. Turn off, then add gelatin, lemon juice, cherries, cherry juice and cream cheese, cut into pieces. Stir together. Place in refrigerator until it is set but not real stiff. Whip the cream to soft peaks. Then fold together with rest of ingredients.
Drain pineapple, reserving 1/2 cup juice; set aside. Dissolve gelatin in boiling water. Add marshmallows, stirring until slightly melted. Stir in pineapple and apricot baby food. Chill until the consistency of unbeaten egg white.
Place jalapenos and onion in blender and mix well. Add all additional ingredients and mix again. Chill in refrigerator overnight. Serve mixed with Velveeta cheese or sour cream or enjoy plain.
Layer in small glass baking dish. Bake at 350° for 15 minutes. Serve warm with Doritos or nacho chips.
Cover leaves with boiling water and let stand for 5 minutes or until limp. Drain. Combine next 7 ingredients. Place equal portions of meat mixture in center of each leaf. Fold sides of each leaf over meat. Roll up and fasten with toothpick or string. Brown in hot Wesson oil. In a very large skillet put in sauce. Combine sugar, water and lemon juice. Stir into tomato sauce. Simmer, covered, 1 hour, basting occasionally.
Mix Feta cheese, dill weed and bread crumbs. Roll about 1 tablespoon of mixture in each leaf. Arrange leaves, seam down, on buttered baking tray. Dot leaves with butter and bake in preheated 350° oven for 8 to 10 minutes or until cheese has melted and tops of leaves have begun to brown, ever so slightly.
Remove the seeds and flatten half of the chilis in a 9 X 13 flat pan. Grate or slice Cheddar cheese and layer it over chilis. Make a second layer of the remaining chilis as before. Make a layer of the Jack cheese. Beat whites of 4 eggs in a bowl. Beat yolks in a separate bowl. To the yolks add 1 1/2 tsp. of salt, pepper, and the can of evaporated milk. Fold this into the whites and pour over chilis and cheese. Bake in 325° oven for 45 minutes. Then pour on tomato sauce and bake for 30 more minutes. Makes a lot!
In small bowl, whisk together first 5 ingredients to make dressing. In large bowl, toss vegetables with half of salad dressing; arrange on lettuce lined platter. Top with chicken and serve with remaining dressing.
Top with crushed peppers and Italian seasoning. Top with sausage, hamburger or pepperoni or whatever you like. Top with shredded Provolone or Mozzarella cheese. Bake at 325° for 20 minutes or until crust is brown.
Stir brown sugar and melted butter together. After mixing all ingredients together, place in greased 1-inch side square pan. Bake at 350° for 22 to 25 minutes.
Combine the chopped green chillies with the chopped olives, tomatoes and green onions, the lemon juice, oil, garlic salt and pepper in a medium-size bowl, blending well. Serve immediately or refrigerate overnight to heighten the flavors. Hollow out a sweet red pepper, if you wish, and fill with the dip. Makes 3 cups.
In a small bowl, beat sugar and butter until light and fluffy. Add vanilla and egg yolk. Stir in flour and salt. Mix well. Add extract. Mix again. Chill 1 hour. Shape into 2 dozen one-inch balls. Place in tiny ungreased muffin cup. Can use small paper cups. Press dough on bottom and sides of cup. Bake at 350° for 10 to 15 minutes. Cool slightly in pan. Remove carefully and cool well. Fill with desired filling.
Trim all fat from meat and slice, combine all ingredients and mix well. Put meat in shallow dish and cover with the sauce. Marinate 12 to 24 hours. Lay strips in single layer over oven rack. Put cookie sheet below to catch drippings. Set oven at low temperature, about 150°, with door cracked open. Roast 6 to 8 hours, testing for chewiness. Store in glass jar.
Cook macaroni according to package and mix all ingredients. Salt and pepper to taste. Bake at 350° until done.
Brown and drain ground beef. Chop onion, lettuce, tomato and combine with ground beef. Mix taco spice and Thousand Island dressing. Add dressing and Cheddar cheese to vegetables and beef mixture. Before serving, add chips and toss again. May also use picante sauce.
Melt butter in a 2-quart Pyrex baking dish or casserole. Stir together flour and 1 cup sugar. Add milk and mix well. Pour into butter. Stir gently. Add peaches that have been tossed with remaining 1/2 cup sugar. Do not stir. Bake at 375° for 40 minutes. Serve warm with whipped cream or vanilla ice cream.
Bring to a boil the raisins, mincemeat and water. Let cool and add soda. Cream together sugar and shortening. Add eggs. Combine the two mixtures, then add flour, cinnamon, cloves and salt. Fold in nuts. Use large tube pan. Bake 1 1/2 to 2 hours at 300°.