HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute celery and onion in potatoes. Add potatoes, 2 cups water and bouillon cube. Cook 10 to 15 minutes or until potatoes are done. Add fish and cook 5 minutes. Stir in remaining ingredients except pepper and parsley. Simmer 10 minutes; do not boil. Garnish with pepper and parsley. Serves 6.
Cream shortening, sugar and vanilla thoroughly. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder and baking soda together. Add creamed mixture, alternating with sour cream and blending after each addition. Spread half of mixture in a greased 10-inch tube pan. Cream butter, brown sugar and cinnamon together. Add nuts; mix well. Dot batter in pan evenly with half the nut mixture. Cover with remaining butter; dot with remaining nut mixture. Bake at 350° for about 50 minutes. Cool 10 minutes, then remove from pan.
Sift flour, baking powder, salt and sugar into a mixing bowl. Blend in the butter or shortening until it resembles a coarse corn meal, using a pastry blender or two knives. Add the egg and vanilla. Mix until the dough sticks together in a ball. Line bottom of pan. Prick pastry with a fork to prevent puffing while baking. Bake oven temperature at 400° for 12 to 15 minutes.
Brown ground beef and add remaining ingredients. Cover and simmer 25 minutes, stirring occasionally. Top with 1/2 pound Velveeta, sliced cheese spread. Heat until melted.
Pound steak to 1/2-inch thickness. Season with salt, pepper and garlic. Layer spinach, ham, cheese and egg in that order. Roll tightly and tie with a string. Bake in 350° oven for 1 hour; cut into slices.
Mix thoroughly the shortening, sugar, Jell-O, eggs and vanilla. Blend in dry ingredients. Roll dough into 3/4-inch balls. Place 3 inches apart on ungreased baking sheet. Flatten each with bottom of glass dipped in sugar. Bake 6 to 8 minutes in 400° oven. Makes 4 dozen.
Heat green beans and drain. Pour beans in 9 x 13-inch baking pan. In saucepan, melt butter. Stir in flour, salt, pepper, sugar and onion. Gradually add sour cream. Stir until thickened. Pour over beans. Sprinkle grated cheese on top. Bake for 25 minutes at 350°.
Mix together and last mix in the 4 beaten egg whites. Pour in uncooked pie crust. Bake slow at 325° for 1 hour; watch closely. Makes 2 small pies or 1 very large one.
Cut corn off the cob. Place in a 10-inch skillet. Add salt, pepper, sugar, water and margarine. Simmer 15 minutes. Combine milk and flour and add to first mixture. Cook 5 minutes longer. Add crumbled crisp bacon.
Cook chopped onion, celery and carrots in olive oil until tender. Add oregano, pepper and garlic (crushed) and cook for 1 minute more. Add Grape-Nuts, tomatoes and tomato sauce. Bring to a boil; reduce heat to simmer for 10 to 15 minutes. Pour over cooked spaghetti.
In a large bowl, mix sugar, graham cracker crumbs, pecans and coconut.
Oil a baking dish. Wash peppers, remove seeds, dry and lay peppers in pan. Cover with cheese and eggs. Bake 30 minutes at 350°. Serves 36.
Measure first 5 ingredients into bowl and mix.	Gently fold in blueberries. Pour into muffin cups, and bake at 375° to 400° for 20 minutes.
Beat eggs and sugar. Blend in rest of the ingredients. Turn into ungreased casserole (2 quart) and bake at 350° for 30 minutes. Remove from oven while hot; beat well with a wooden spoon. Cool and form into small balls. Roll in powdered sugar. Yields about 36 cookies.
Combine curry powder, 1/2 teaspoon salt and pepper; sprinkle over chicken, each side of chicken surface. Set aside. In large skillet, combine orange juice, rice, water, brown sugar, mustard and remaining salt; mix well. Place chicken breasts over rice. Bring to a boil. Cover; simmer for 30 minutes. Remove from heat; let stand, covered, until liquid is absorbed. Makes 6 servings.
Scrub potatoes thoroughly and rub skin with oil. Bake at 400° for 1 hour. Allow to cool to touch. Cut potatoes in half lengthwise. Carefully hull out pulp into a large bowl. Add remaining ingredients, except cheese and paprika. Beat until fluffy. Stuff back into shells. Garnish with cheese and paprika. Bake at 400° for 15 minutes.
Bring water and oleo to boil. Take off heat; add flour. Add eggs one at a time. Put in a 9 x 13-inch pan. Bake at 350° for 15 minutes; cool. In a bowl mix cream cheese and pudding. Spread onto crust. Top with Cool Whip and decorate with chocolate sauce.
Combine crumbs, nuts and butter. Press into bottom and sides of 9-inch pie plate. Bake at 350° for 10 minutes; cool thoroughly. Beat cottage cheese on highest speed of electric mixer until smooth. Prepare pudding mix as directed, except use the 1 3/4 cups milk. Stir in cottage cheese and lemon peel. Pour into cooled crust. Top with sour cream. Chill several hours.
Mix flour, salt and baking powder well. Cut in shortening to size of small peas.
Mix Kool-Aid, pineapple juice and ginger ale in a punch bowl. Then drop sherbet in by spoonfuls. Let stand 5 minutes before serving.
Brown meat, celery, onion and salt. In a kettle, cook cabbage for 5 minutes. After it starts boiling, drain and add meat mixture. Add rice. Put in casserole dish. Bake at 350° for 1 hour.
In a 10-inch skillet, brown ham in butter and brown sugar. Remove ham and pour off drippings.
Combine dry ingredients. Stir together eggs, vanilla, buttermilk and margarine, then combine with dry ingredients. Divide in two greased pie pans. Bake at 350° for 35 to 45 minutes.
Cream margarine and sugar. Add eggs one at a time. (Beat after each one.) Blend in pumpkin. Add dry ingredients gradually. Stir in raisins and nuts. Butter and flour a 1 pound empty coffee can and pour in batter. Bake for 1 hour at 350°. Remove cake when cool. Sprinkle with confectioners sugar when cool.
Use large plastic bag. Add cinnamon and sugar. Place biscuit pieces into bag and shake until each piece is well coated. Place biscuits into butter greased tube pan. Drizzle with melted butter. Bake in 375° oven until brown. Best to eat warm.
Preheat oven to 375°. In small mixing bowl combine apples and lemon juice, tossing to coat; add water, honey and cinnamon, mixing well. Transfer to 2 cup casserole; dot with margarine and sprinkle with graham cracker crumbs. Bake until apples are soft, 30 to 35 minutes. Makes 2 servings.
Place diced ham and chicken in 2-quart casserole. Melt butter; blend in flour. Stir in broth and cream. Cook and stir until thickened. Add seasonings, onion and mushrooms. Pour over ham and chicken. Top hot mixture with Yam Biscuits. Bake at 350° for 45 minutes.
Mix grated cheese, flour and sausage together well. Make into small balls and cook 15 minutes on ungreased cookie sheet at 350°.
Brown hamburger. Add chopped chilies, milk and soup. Bring to a slow boil. Fry tortillas about a minute or less. Layer in casserole tortillas, sauce, onions and cheese. Repeat until tortillas and sauce are used. Bake at 300° for 45 minutes.
Mix 2 cups flour, confectioners sugar and oleo together. Beat eggs, sugar, lemon juice, 1/4 cup flour and baking powder. Keep separate. Press into a 13 x 9 x 2-inch pan the first mixture; bake this crust at 350° for 20 minutes. Pour lemon mixture over this crust and bake at 350° for 25 minutes. Sprinkle additional confectioners sugar on tops.
In large saucepan, cook bacon until crisp; remove and crumble. Brown beef in drippings; pour off fat. Add soup, wine, parsley and pepper. Cover; cook over low heat for 1 hour and 30 minutes. Add onions and mushrooms. Cover and cook 1 hour more, or until beef is tender. Serve over wide noodles. Garnish with bacon and parsley.
Mix all ingredients except one cup of milk. Stir well. Let come to a good boil, stirring constantly. Add the other cup of milk slowly; do not stop boil. Cook until it forms a soft ball (this takes a long time). Add pecan halves and beat until thick. Drop by teaspoon on greased pan. Let stand until firm. Stick toothpick in fondant and dip in chocolate mix. Set on wax paper to cool.
Crush cookies with wood mallet. Add margarine and mix. Press into a 9 x 13-inch Pyrex dish or pan, or individual plastic cups to serve at a party. Reserve some of this mixture for topping. Using an electric mixer, beat pudding and milk in a bowl. In a separate bowl, mix all the other ingredients and blend with pudding mixture. Pour over crushed cookie crust and sprinkle with reserved cookie crumbs. Refrigerate several hours before serving. (Can also make in individual pie pans.)
Sift together, flour, sugar and soda. Combine eggs & buttermilk. Stir into flour mixture. Beat until smooth, bake on hot griddle. Serve with butter & syrup. Makes 18
Beat eggs. Gradually add sugar. Blend in pumpkin. Add salt, soda, cinnamon and flour. Mix well. Line cookie sheet with aluminum foil. Grease foil generously. Pour pumpkin batter into pan and spread evenly. Sprinkle with nuts. Bake at 350° for 15 minutes, no longer.
Mix cake mix, oranges, oil and eggs together. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool. Mix Cool Whip, pineapple and vanilla pudding together and spread on cooled cake. Keep cool.
Mix sugar and water; bring to boil and boil until soft ball stage. Take off stove and add cinnamon; stir. Add nuts and stir until nuts are coated with sugar. Spread on wax paper. Spread nuts out. Add salt to taste.
Cook macaroni in salted water until completely tender. Add milk and 1/2 cheese. Heat slowly, stirring often, until sauce is thickened. Do not overcook. Put macaroni, cheese and sauce into baking dish in alternate layers. Cover with cracker crumbs. Dot with butter. Bake at 400° until bubbly and lightly browned. Makes 2 medium size dishes. If prepared for freezer, do not add cracker crumbs nor bake.
Brown hamburger; drain fat. Add dry ingredients, then add remaining ingredients. For best results, put in crock-pot and allow to cook 2 hours.
Bring macaroni to boil; drain. Add and mix cheese, cooked shrimp, green onions, bell pepper and white onion, chopped. Put together in casserole bowl. Add milk, butter, salt and pepper. Bake at 325° for 25 to 35 minutes.
In large covered pan, cook sliced squash and chopped onion in boiling salted water 5 to 8 minutes or desired tenderness. Drain. Combine cream of chicken soup and sour cream. Stir in carrot. Fold in drained squash and onion. Combine stuffing and butter. Spread half of stuffing mix in 12 x 7 1/2 x 2-inch baking dish. Spoon squash on top. Sprinkle remaining stuffing on top. Bake at 350° for 25 to 30 minutes or until hot. Serves 6 to 8 people.
Boil until salt is dissolved. Take off heat and add the other ingredients. Knead well for 5 minutes. Keeps in an airtight container.
Thaw bread and roll out to 1/4-inch thick. Saute onion and pepper in butter. Spread over bread. Layer beef, ham and turkey. Sprinkle Cheddar cheese over meat and then Swiss cheese. Roll like jelly roll and pinch each end together. Lay on greased cookie sheet and bake until golden brown at 375°. Slice.
Cream together the butter and sugar. Add eggs, one at a time, beating well after each addition. Sift the flour and mace together and add to butter mixture. Beat until smooth. Pour in a greased tube pan. Bake at 350° for 1 hour.
Preheat oven to 350°. Put butter in a 13 x 9-inch pan and melt in oven. Sprinkle crumbs over butter. Mix together and press into pan. Pour Eagle Brand milk evenly over crumbs. Top evenly with remaining ingredients. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool good before cutting.
Mix dates, soda and water and let stand. (I usually use Date Crystals which are dried, chopped dates, not so difficult to handle.) Sift together flour, cocoa and salt. Cream remaining ingredients. Add	dry ingredients to creamed mixture alternately with liquid. Mix well. Spread in 9 x 13-inch pan. Sprinkle top with 1/2 cup chopped nuts and 1/2 cup chocolate chips (1/2 of 6 ounce package). Bake at 325° for 35 minutes or longer until tester comes out clean.
Mix all of the ingredients and add a small amount of mayonnaise to which a dash of curry powder has been added. Mix well and add some of the artichoke juice, if needed for consistency. Let stand overnight. Chicken or shrimp can be added for a variation of the recipe.
Mix soy sauce, lemon juice, brown sugar and ginger. Pour over wings in a large bowl. Mix well. Marinate overnight, mixing occasionally. Next day, place wings in a shallow baking dish. Sprinkle a little of the sauce over the wings, discarding the rest. Arrange all wings with the tips up. Bake for 1 hour or until wing tips are brown and crisp at 350°.
This has a wonderfully smooth texture. Your children love it. Can add color and flavorings for smell.
Heat oven to 375°. Mix shortening, sugar and egg. Stir in vanilla and milk. Blend in dry ingredients. Mix in raisins and nuts. Drop dough by teaspoonfuls onto cereal. Place about 2 inches apart on greased sheet. Top with cherry. Bake 10 to 12 minutes. Makes about 3 dozen.
Cut pork spare ribs in lengths that will pack into jars. Add 1 teaspoon salt to 1-quart. Place a small piece of fat meat on top. Seal and process for 75 minutes at 10 pounds pressure (pressure canner).
Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped onion, chopped garlic, serrano chilies, chopped tomatoes and salt to combine. Makes about 1 1/2 cups.
Use any meat, boiled in water in a medium saucepan. Open refrigerator, find leftovers. Add any of your leftovers to the soup. Add some fresh vegetables too. Dice potatoes. Add soup seasoning, oregano, basil, beef or chicken cubes, salt and pepper.
Cook broccoli in salted boiling water until tender. Arrange broccoli in greased baking dish. Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter and sprinkle over all. Bake in 350° oven for 25 to 30 minutes or until thoroughly heated. Trim with pimiento strips. Serves 8 or 10.
Arrange chicken in a greased 9 x 13-inch pan. Sprinkle lightly with Mrs. Dash seasoning. Top with cheese slices. Combine soup and wine. Spoon evenly over chicken. Sprinkle with stuffing mix. Drizzle melted margarine over stuffing. Bake at 350° for 1 1/2 hours. Yield: 8 servings.
Soften cream cheese. Mix all ingredients well; shape into ball. Sprinkle with paprika, or roll in chopped pecans. Spread on crackers.
Roast the peppers in a moderate oven to loosen skin and cook peppers. Don't blacken the skin. Clean the peppers and cut into strips. Place a layer of peppers in the bottom of a dish. Place the anchovies over the peppers and season lightly with salt and generously with pepper. Add a pinch of oregano, a few capers and some of the garlic. Repeat layers with remaining ingredients and cover with olive oil. Allow to marinate in the refrigerator. Remove garlic after 24 hours. Serve at room temperature. Enjoy with thinly-sliced baguettes or crackers.
Grease casserole dish. Mix corn and beans well. Put in bottom of casserole dish. Mix next four ingredients and put over beans and corn mixture. Melt butter (a stick) and crush 1 roll of Ritz crackers and 1/2 cup slivered almonds. Mix and put on top. Bake at 325° for 45 minutes.
Boil 2 cups water, sugar, cloves and cinnamon together for 10 minutes. Make strong tea separately. Then mix all ingredients and mixtures together. Serve hot or cold.
Cream margarine and sugar. Add egg yolks one at a time and cream again. Add vanilla, then fold in flour. Place on greased cookie sheet in small pats the size of marbles. You can decorate with chocolate bits, pecans or coconut. Bake in 350° oven from 12 to 15 minutes.
In a deep pan, such as a Dutch oven or deep casserole, place a layer of bread. Top with half the cabbage. Top that with Mozzarella cheese. Sprinkle with parmesan and some bacon. Repeat bread, cabbage, cheeses, and bacon. Press down with the heel of your hand. Boil enough chicken broth to fill just below top layer of cabbage (about 1 inch below top of cabbage). Top with last layer of bread. Sprinkle with parmesan cheese. Bake at 400° for 1 hour. If bread gets too brown lower temperature a bit. This will bake up like a souffle, so don't cover.
Scald milk (uncovered). Do not boil. Melt butter in another pan over low heat. Add flour gradually, stirring. Add hot milk gradually and shredded cheese. Stir over low heat until it thickens. Season and serve hot. Scalding the milk makes mixing easier and helps avoid lumps.
Combine first 3 ingredients in heavy sauce pan and cook on low until it thickens. Add seasonings and continue to thicken. It won't be very thick. Add parmesan cheese. Meanwhile, sautee shrimp in olive oil until just pink. After removing shrimp, place mushrooms and onions in same pan. Sautee until done. Serve shrimp, mushrooms and sauce over pasta. Salad and garlic bread make this an elegant meal!!
In a small saucepan, combine brown sugar and cornstarch. Stir in the red wine vinegar, chicken broth, green pepper, pimiento, soy sauce, garlic powder and ground ginger. Cook and stir until thick and bubbly. Serve warm. Makes 1 1/4 cups sauce.
Mix all ingredients together. Pour into greased casserole dish. Bake at 350° for 45 to 60 minutes. Yields 8 servings.
Heat oven to 375°. Mix hash, flour and 2 eggs. Press mixture against bottom and sides to within 1-inch of top of ungreased baking dish, 13 x 9-inch. Bake meat crust 25 minutes. Remove meat crust from oven and drain. Reduce oven temperature to 350°.
Cream together sour cream, cream cheese and Equal. Layer sliced bananas in pie shell. Add creamed mixture. Top with blueberries.
Put in a 6 1/2 x 10 1/2-inch pan. Bake at 350° for about 25 to 30 minutes.
Brown beef and drain. Add enough water too cook the macaroni. Add onion flakes and salt. When macaroni is done, add the other ingredients, except cheese. Cover and simmer about 10 minutes. Pour in casserole dish and add cheese. Put in oven until cheese melts.
Cream together butter, shortening and sugar. Sift together flour, baking powder, salt and cocoa. Add eggs, one at a time. Then add milk and vanilla. Start in cold oven at 325° for 1 1/2 hours.
Boil the beets with water for 20 minutes. Drain the juice off and use in the making of the jelly.
To make instant milk: Mix 1/2 cup dry milk with 1/2 cup ice water. Whip until soft peaks form. Add 2 tablespoons lemon juice. Whip until stiff peaks form. Combine 1/2 cup water and gelatin in large mixing bowl. Mix sugar, syrup and 3/4 water in saucepan. Cook over medium heat, until syrup reaches rolling boil, stirring constantly. Cook 5 minutes without stirring. Pour hot syrup over gelatin and stir until gelatin dissolves. Add vanilla.
Slice green onions. Discard green part and use white sliced part only. Combine with all other ingredients. Chill several hours or overnight.
Firmly press slightly softened ice cream into graham cracker crust. Top ice cream with fudge topping and pecans or almonds. Freeze pies for 3 hours or until firm.
Melt white chocolate in microwave on Defrost or Low, stirring every 30 seconds. Remove. Add nuts and pretzels. Spread on wax paper in thin layer. Cool on counter and break when hardened. Store in covered tin.
Combine butter and sugar; add egg yolks to creamed butter and sugar, then add dry ingredients (sifted together) with buttermilk and coffee. Add vanilla and nuts; fold in beaten egg whites. Bake in 2 greased cake pans at 350° for 40 to 50 minutes. Chocolate icing or any kind you prefer.
*Our family loves turkey, so we bake several of them each year. Save the excess liquid from the baked turkey and store it in the freezer. After chilled, remove the excess fat that has formed on top and discard. Use the remaining portion of this liquid to add a delicious flavor to the dressing.
Coat bottom of a 9 x 13-inch baking dish with butter. Press small portion of mixed cheeses to bottom of the pan until entire bottom is coated with cheese. To remaining cheese, add the eggs, evaporated milk and asparagus (can substitute 1 can with a can of mushrooms). Mix together. Pour into pan. Bake at 350° for 45 minutes. Serves 6.
Mix the first 5 ingredients well. Form all ingredients into balls and place in rows in a 9 x 9-inch pan.
Sift dry ingredients and add to the butter and egg mixture. Mix well and add rest of ingredients. Bake in a greased baking pan for 30 minutes at 350°.
Spray 9 x 12-inch glass dish with Pam. Pour 1 box of Cheddar croutons in the glass dish. Cover with 1 pound of ham or sausage (diced). Sprinkle 1 1/2 cups of shredded yellow cheese. Beat 6 eggs with 2 cups of milk, 1 teaspoon salt and 1 squirt of mustard. Pour mixture over cheese. Refrigerate overnight. Bake at 350° until brown (about an hour).
Cook pasta according to package directions. Drain; rinse with cold water. In small bowl, stir together all dressing ingredients. In large bowl, place pasta and all salad ingredients. Add dressing; toss to coat well. Cover; refrigerate at least 1 hour. Serve on bed of lettuce.
Boil potatoes in jackets; remove skins and cream while hot. Add butter, sugar, eggs and vanilla; beat well. Pour into baked pie shell. Bake at 350° for 30 minutes.
Grind wafers until crumb consistency. Combine remaining ingredients (except coconut) and mix thoroughly. Form into small balls about the size of a marble. Roll in coconut or powdered sugar. These can be refrigerated until needed.
Prepare in 9 x 13 pan. Sprinkle coconut and pecans into pan. Mix 1 box German chocolate cake mix as directed. Pour over nuts and coconut. Mix cream cheese, margarine and powdered sugar until well blended. Drop by spoon over cake. Bake at 350° for 50 to 55 minutes.
Warm about 4 tablespoons oil in skillet. Add cumin seed, bay leaf, cinnamon stick and cloves. When spices darken (2 to 4 seconds), add chopped onions, garlic and ginger. Saute until onions are transparent.
Wash and chop apples. Crush Heath bars into bite size pieces. Mix with Cool Whip and chill.
1. In medium bowl mix London Boil, Soy Sauce, Sherry, Cornstarch, Garlic Powder, and Sugar. Set aside. 2. Cut onion and peppers in thin slices. Cook in a skillet over medium heat until vegetables are tender crisp. About 2 minutes. Remove and set aside vegtables. 3. In same skillet over high heat add 3-4 tablespoons salad oil. Cook mixture stirring quickly. When it starts to thicken add water. When it is almost done add vegetables. Serve in Pita bread.
Sprinkle chicken with garlic powder. Melt butter and add paprika and lemon juice. Roll chicken in butter mixture and place on baking sheet. Bake at 350° for 30 minutes or until tender. Make sauce of sour cream, wine, mushrooms and pepper. Pour over chicken and bake 15 minutes.
Sift dry ingredients together in mixing bowl; add oil, eggs and vanilla and beat. Then stir in apples and nuts. Bake for 55 minutes at 350°.
Melt butter in pan. Sprinkle brown sugar and peaches evenly in pan. Arrange cherries in sugar mixture. Add enough water to peach syrup to make 1 1/3 cups liquid. Add this liquid and 2 eggs to the cake mix. Pour over fruit; bake 45 to 50 minutes. Let stand 5 minutes. Then turn upside down.
In covered saucepan, simmer vegetables (except corn) in water with bouillon, salt and pepper 10 minutes or until tender. Do not drain. Set aside. In a large saucepan, melt butter. Stir in flour; cook about 1 minute, stirring constantly. Then add milk and heat to boiling, stirring constantly, until thickened. Reduce heat and add cheese; stir until melted. Add undrained vegetables and corn with liquid. Heat thoroughly, but do not boil.
Coat venison with flour, salt and pepper. Brown sides in cooking oil. Add onion slices, tomatoes and water. Simmer about 45 minutes. Serve with rice.
Too many husbands are spoiled by improper cooking. Some are kept in hot water too long. Others are frozen, some are always in a stew and some constantly in a pickle. Naturally, they'll never be good and tender managed this way.
Cook broccoli and celery together 5 minutes. Blend soup, Cheez Whiz and hot water. Combine ingredients and bake at 350° for 1 hour.
Separate each chicken wing into 3 sections, discarding the tip section. Rinse, then pat with paper towels. In an electric skillet, combine soy sauce, water, sugar and ginger; bring to a boil. Add chicken wing pieces. Reduce heat; simmer, covered, for 30 minutes, stirring often. Remove cover; simmer 15 to 30 minutes or until chicken separates from bone. Makes 20 pieces.