HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thinly chop the onions; saute in butter until limp. Add flour, garlic and sugar. Cook over medium heat until golden brown. In a large pot, put beef broth, chicken broth and white wine. Add onion mixture; simmer for 45 minutes (pinch of parsley and thyme are optional). Cut French bread about 1-inch thick and toast. Place 2 slices of cheese in bottom of soup bowl. Pour in hot soup; add slice of bread. Top with another slice of cheese. Place under the broiler until cheese melts.
Have ready 4 very large black iron kettles with tight fitting lids and one fire pit large enough to hold the kettles.
Parboil cabbage in 1/4 cup salted boiling water; do not drain. Combine eggs, 1/4 teaspoon salt, vinegar and mayonnaise. Add cabbage and any liquid. Pour into greased 1-quart casserole. Sprinkle potato chips over top. Bake at 350° for 30 minutes. Makes 4 servings.
Brown beef and onion. Blend in tomatoes, enchilada sauce, olives, salt and garlic powder. Beat egg into cottage cheese. Spread 1/3 meat sauce into greased 3 quart casserole or a 9 x 12-inch glass baking dish. Top with 1/2 of Jack cheese and 1/2 cottage cheese. Top with 1/2 tortilla halves. Repeat layers. Cover with remaining meat sauce and top with Cheddar cheese. Border with crushed tortilla chips. Bake uncovered at 350° for 20 minutes. Cut into wedges or squares, depending on the dish it was baked in. Yields 6 to 8 generous servings.
In a mixing bowl, beat the margarine, sugar, flour, eggs and vanilla until well blended. Stir in nuts and chips. Pour into pie shell. Bake at 325° for 1 hour or until golden brown. Cool on a wire rack. Yield: 6 to 8 servings.
Mix sugar and Karo and let come to a bubbly boil. Stir in peanut butter and vanilla. Add corn flakes. Mix and drop onto waxed paper.
Combine first seven ingredients. Put in casserole dish. Saute cornflakes in butter and sprinkle on top. Bake at 350° for about 40 minutes.
Cream the cream cheese, margarine and vanilla. Add dry ingredients. Divide into 3 parts. Chill 1/2 hour. Roll out and cut with cookie cutters. Bake 8 to 10 minutes at 375°.
Mix and store in airtight container. Add to boiling water until you reach your desired taste.
Combine oleo, brown sugar and corn syrup in saucepan. Bring to boil. Cook 5 minutes. Do not stir. Remove from heat. Stir in soda and vanilla. Pour over popcorn, mixing well. Spread in large baking pan. Bake at 250° for 1 hour, stirring every 15 minutes. Break into pieces when cooled. Store in airtight container.
Mix oatmeal, flour, brown sugar and oleo until mixture is crumbly. Pack half of the mixture in bottom of cake pan. Add cranberry sauce. Place rest of oatmeal mixture on top. Bake at 325° for 25 minutes. Cool. Cut into squares. Serve with Cool Whip topping.
In a bowl, combine ham, bread crumbs, onions, 1 tablespoon fresh dill or 1 teaspoon dried, milk, egg, mustard and half of pepper. Mix well. Shape into 1-inch balls. In a large skillet, heat 1 tablespoon butter and 1 tablespoon oil. Brown ham balls, adding remaining butter and oil as needed. Remove ham balls to a serving dish. Cover and keep warm.
Beat egg whites until stiff and set aside. In large mixing bowl, cream sugar and butter. Add egg yolks, one at a time. Alternate milk and flour, ending with flour. Put soda in with last half of milk. Add flavorings. Fold in egg whites.
Pour Chex cereal in large bowl; set aside. Melt chips, peanut butter and margarine in medium saucepan over low heat stirring constantly. Stir in vanilla. Pour over cereal and gently stir until all is coated well.
Cream butter and peanut butter. Add cake mix; blend well. Add beaten eggs, brown sugar and vanilla. Stir in peanut butter chips. Drop by spoon on greased cookie sheet; press with fork. Bake at 350° for 10 to 15 minutes. Yields 4 dozen or more cookies.
Melt butterscotch chips and peanut butter over low heat. Pour over corn flakes; mix well and flatten in a buttered pan.
Combine sugar, margarine and milk. Cook, stirring frequently to 232° or until mixture forms very soft ball. Add caramels and beat until melted and spreading consistency.
Saute rice in 2 tablespoons oil in skillet until lightly brown. Push to side of skillet. Saute chopped vegetables in 1 tablespoon of oil until tender. Add remaining ingredients and 1/2 cup hot water. Simmer covered for 30 minutes or until rice is tender, adding small amount of additional hot water if necessary. Let stand uncovered for several minutes before serving. Garnish with green pepper rings.
In large bowl, mix eggs, sugar, oil, vanilla and zucchini. Mix well. Stir together flour, soda, baking powder, salt and cinnamon. Add to sugar mixture, mixing well. Add nuts, if desired. Bake in 2 loaf pans at 350° for about 50 to 60 minutes or until done, depending on oven.
Mix together. Pour into 2 greased 9-inch round cake pans. Bake at 350° for 25 minutes.
Mix all ingredients together. Pour in Bundt pan (well greased). Cook about 40 to 45 minutes at 300°.
Cream well to soften the cream cheese. Beat until stiff egg whites and blend in sugar. Combine with cheese and add vanilla. Pour into 8-inch spring-form pan 3-inches deep, buttered and dusted with crumbs. Bake at 350° for 25 minutes.
Drain pineapple, reserving syrup. Add water to syrup to make 1 cup. Heat to boiling. Dissolve jello in this; cool. Gently stir in ginger ale. Chill until partially set. Blend pineapple and cranberry sauce and fold in. Turn into 9 x 9 x 2-inch dish. Chill until firm. Prepare dessert topping according to directions. Fold in cream cheese. Spread over jello. Put pecans in 1 tablespoon butter in moderate oven at 350° for 10 minutes. Sprinkle over top of jello. Makes 9 servings.
Cook the sausages in a large saute pan until done, remove and keep warm. Add the butter to the pan and saute the onions and the apples until the onions are translucent.
Peel and cut up potatoes. Cook until soft. Drain. In baking dish, layer potatoes, marshmallows, sugar and nuts. Put marshmallows, nuts and sugar on top and sprinkle tablespoon of cinnamon. Bake at 350° for 30 minutes.
Mix thoroughly. Drop spoonfuls of batter into oil in hot frying pan. Brown both sides.
Chop corn and drain. Add beaten egg yolk. Sift the flour with salt, baking powder and paprika. Stir into corn mixture. Fold in the stiffly beaten egg white. Dip batter by teaspoon and slide it into the heated oil (375°). Fry until medium brown, 3 or 4 minutes. Drain. Serve immediately.
Mix butter and flour together with a fork. Add sour cream and stir until moistened. Spoon into greased miniature muffin tins. Bake at 350° for 20 minutes. Yields 2 dozen gems.
Cook macaroni al dente. Combine oil and garlic in a 2-quart casserole. Cook at High for 35 seconds. Add tomatoes with liquid, basil and pepper. Cover with wax paper; cook on High for 5 to 8 minutes or until boiling. Stir in beans and liquid; cover and cook at Medium (50%) for 10 to 12 minutes. Add macaroni. Serve in bowls topped with Parmesan cheese.
Cook onion and bell pepper in butter until tender (about 5 minutes). Add all of the remaining ingredients. Mix. Place in casserole dish. Top with buttered bread crumbs.** Bake in 375° oven 30 minutes until hot and bubbly. Serves 6. This is good hot or cold.
In a 2-quart saucepan, mix orange juice with water, saffron, Angostura bitters and butter. Bring to a boil. Slowly stir in rice. Stir to blend well. Remove from heat, cover and let stand for 10 minutes. Fluff with fork and serve.
Puree cranberry sauce in the blender or in a food processor. Combine the cranberry puree with the remaining ingredients and heat until brown sugar dissolves.
Place all dry ingredients into large bowl and set aside. Combine oil, eggs and milk. Beat together and add to dry ingredients. Fold in rhubarb. Pour into greased 9 x 13-inch pan.
Pour cherry pie filling into an oblong baking dish. Sprinkle a box of cake mix on top of the pie filling. Pour the melted margarine on and top with the nuts. Bake for 1 hour at 350°.
Bring shortening and water to a boil in saucepan; sift flour and salt together. Add to boiling water all at once, beating vigorously until mixture is thick and smooth so it will not stick to sides of pan. Remove from burner. Add eggs, one at a time, beating thoroughly after each addition until smooth. Drop mixture from teaspoon about 2 inches apart on baking sheet. Mixture should hold its shape and not spread. Bake in very hot oven at 450° for 8 minutes. Reduce heat to 400°; bake 20 to 25 minutes. Should be firm and crisp, but not too brown. Cool. Split and fill with pimento cheese, chicken salad, jam or pudding.
Boil, rinse and drain spaghetti, then put into 9 x 13-inch baking dish. Toss with Parmesan cheese and butter. Top with Mozzarella cheese. Cover with pepperoni slices. Top with spaghetti sauce. Sprinkle with Mozzarella cheese. Bake at 350° until cheese is melted, approximately 20 to 25 minutes.
Cook chicken until tender. Cut into bite size. Add celery, chicken, soup and pimento. Add eggs, almonds and chicken broth. Mix all ingredients in baking dish. Crush potato chips over top and sprinkle with Parmesan cheese. Bake 45 minutes at 350°.
Melt butter in 4 quart casserole. Add onions, pepper and garlic. Microwave 3 to 5 minutes on High. Stir in flour. Slowly add water, stirring to keep smooth. Add remaining ingredients. Microwave 15 minutes on High. Reduce setting and microwave 50 minutes or until rice is tender.
Place popped corn into a large buttered bowl. In bottom part of double boiler, heat about 1 inch of water to boiling. Put top pot in and add marshmallows, butter and salt. Stir until marshmallows are melted and mixed well. Add few drops of food coloring. Pour marshmallow mixture over popcorn and stir gently to coat. Grease hands well with butter and quickly shape into 10 medium sized balls.
Combine first 4 ingredients in a Dutch oven. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat. Cool. Dissolve cornstarch in 1/4 cup milk, stirring well. Add cornstarch mixture and remaining milk to reserved chocolate mixture. Cook over low heat, stirring constantly, until mixture is thoroughly heated. Pour into cups and serve immediately with a dollop of whipped cream. Makes 3 quarts.
Arrange in layers in order given in oblong pan. Bake at 375° for 35 minutes.
Soften gelatin in cold water. Combine egg yolks and 1/2 cup of sugar in saucepan; stir in salt and milk. Cook over low heat, stirring constantly, until mixture coats a metal spoon. Remove from heat and add softened gelatin. Chill until mixture is about as thick as fresh egg whites. Fold in sliced berries. Beat egg whites until they stand in soft peaks. Gradually beat in 1/4 cup of sugar. Fold egg whites into the gelatin mixture. Turn into cooled, baked pie crust. Chill until ready to serve. Spread with whipped topping and garnish with whole berries.
In skillet, cook bacon until crisp and drain off all but 2 tablespoons grease. Crumble bacon. Put crumbled bacon and chopped onion with butter back in skillet with grease and saute. Add drained green beans and fry until done. Season with above ingredients to taste.
In a food processor, grind cranberries, pecans, oranges with peel and apples with peel. Remove each to large bowl after processing. Add 1 cup sugar and the pineapple; mix.
Mix all together well. Bake at 300° for 1 3/4 hours if using two 9 x 5 loaf pans or 55 minutes if using 8 mini loaf pans or 20 to 25 minutes if using mini muffin pan (makes 48).
Saute celery and onion in butter or oil. Mix ingredients well and place in greased 2-quart casserole dish. Bake at 350° for 45 minutes.
Steam broccoli flowerets 15 minutes. In large saucepan, melt butter and saute onion until transparent. Blend in flour and salt, stirring constantly, about 2 minutes. Gradually add broth, then broccoli, stirring frequently. Transfer to blender in batches and puree. Return to saucepan; add milk. Heat thoroughly until hot. Sprinkle with cheese.
Brown sirloin in oil. Add onion and cook until tender, then add soy sauce, mushrooms, beef bouillon and 2 cups of the water. Cover and simmer 30 to 40 minutes. Combine cornstarch and the remaining 1/2 cup water. Add to mixture. Serve over hot egg noodles.
Combine oil and sugar. Add well-beaten eggs. Measure and sift dry ingredients to first mixture. Add vanilla, chopped apples, pecans and raisins. Flour and grease pan. Cook 55 minutes at 350°. I use tube pan.
Grease a 9 x 13-inch pan. Slice olives; place in bottom of pan. Beat eggs; mix with cheese. Pour over olives. Bake at 350° for approximately 25 minutes. This is great cold as well as warm.
Melt butter, shortening and salt. Dissolve yeast in 2 tablespoon warm water, add to other ingredients, add flour to knead. Let rise to double. Braid into 2 large or 3 small loaves. Brush with egg. Sprinkle with sugar and cinnamon or frost later.
Grease and flour a 13 x 9-inch pan. Spread coconut and pecans in bottom of pan. Prepare German chocolate cake mix according to package. Pour batter over coconut and nuts. Mix oleo, cream cheese and confectioners sugar. Pour mixture on top of batter (just glob it on by the teaspoonful). Bake at 350° for 45 minutes. Cake will be shaky but will set up. It looks like it has been in an earthquake, thus the name, but do not cook longer than the recipe calls for.
Cut salmon into 7-inch cubes. Combine remaining ingredients; pour over cubed salmon and marinate for 1 1/2 hours. Remove from sauce and place on skewers. Place skewers across a baking dish. Bake in a moderate oven at 375° for 20 minutes. Baste once during baking with extra sauce. Serve on buttered rice. Serves 6.
In microwave bowl, mix together brown sugar, salt, sorghum and margarine. Microwave for three minutes. Stir. Microwave again for three minutes. Add vanilla and baking soda. Stir.
Melt butter. Add flour and mix together. Add milk slowly, stirring constantly to make a white sauce. Add salt and bouillon to mixture; let cool. Add well beaten eggs, mayonnaise, chicken and almonds; mix well. At the last minute, add the chow mein noodles and bake at 350° for 35 to 40 minutes, or until firm and lightly browned.
Beat cream cheese, Cool Whip, sugar, peanut butter and milk until smooth. Pour into pie shell and chill for at least 2 hours.
Cream sugar and butter together. Add eggs. Add flour (usually one cup at a time). Add remaining ingredients. Grease two 5 x 10-inch pans. Spread in pans (will be thin). Bake for 35 minutes at 350°.
Mix mayonnaise, cheese and seasonings. Place chicken in a 13 x 9-inch baking dish. Spread with mayonnaise mixture. Bake 45 minutes at 375° or until cooked through. Serves 6.
Cream together shortening and sugar. Add egg and beat. Add orange juice, orange rind, sifted flour, baking soda, salt and baking powder and mix well. Add cranberries and chopped nuts and mix well. Pour into a well-greased loaf pan. Bake at 350° for one hour or until done.
Combine ingredients and beat 2 minutes at medium speed with an electric mixer. Bake in two greased and floured 9-inch cake pans as directed on cake mix box. Cool as directed. When cool, split layers and ice. Do not ice sides. Refrigerate until ready to serve.
Mix spice; add applesauce a little at a time. Roll out in cinnamon. Cut with cookie cutters. Dry for a day. Nice for closets, bathroom, etc.
Combine in skillet, onion, bell pepper, garlic, ground beef, salt and pepper to taste. Cook until ground beef is done and then drain. Heat enchilada sauce in pan. Dip each tortilla in enchilada sauce. Put a layer of dipped tortillas, ground beef mix, cheese and small amount of enchilada sauce, another layer of dipped tortillas, ground beef mix, cheese and small amount of sauce. Finally 3rd layer of dipped tortillas and remainder of sauce. Bake in oven at 350° for 20 minutes. Top with cheese and bake until cheese melts.
Cream butter and sugar. Beat in egg, vanilla, lemon rind and lemon juice. Then flour and salt until well blended. Divide dough between 2 sheets of wax paper. Wrap and flatten into 3/4-inch thick rounds. Refrigerate 1 hour or until firm. Heat oven to 325°. On a floured surface, roll dough between 1/8 to 1/4-inch thick. Cut out. Bake on ungreased cookie sheets until lightly colored, about 12 minutes. Cool and decorate. Makes about 3 dozen.
Stir in corn, a little wine, salt, 1 teaspoon hot sauce, soy sauce and lean meat. Stir and bring to a boil. Lower flame and cook 1 hour.
In a large bowl, combine first 6 ingredients. With pastry blender, cut in shortening until evenly distributed. Store in large, airtight container in pantry. Keeps 10 to 12 weeks. Yields about 17 cups of mix.
Mix all ingredients in a large bowl. Chill. Serve with tortilla chips or crackers.
Preheat oven to 350°. Dip bread into condensed milk; allow to drain briefly and roll ini coconut. Place on greased baking sheet; bake 8 minutes or until coconut is toasted. Immediately remove from baking sheets. Store loosely covered at room temperature. Makes 50 to 60 chunks.
Put vinegar, salt and water in large kettle ready for heating. Look over dill and wash. Pack jars with freshly washed cucumbers, putting a stalk or flower of dill in bottom. Save a little space for top to place another piece of dill. Put garlic in each jar and place 1/8 teaspoon alum in each jar. Heat vinegar solution to just a boil. Put in jars. Cover cucumbers. Seal immediately and store in cool dark place. Makes 8 to 10 quarts of pickles. Can be ready to use in 4 to 6 weeks.
Cook 3 large chicken breasts until tender. In a bowl mix: shredded cheese (half cheddar and half jack), 1-pint whipping cream (not whipped); set aside. Saute: onions & garlic; place sauteed vegetables in a large bowl. Add: Chicken, olives, La Victoria Thick & Chunky Salsa, and 1 1/2 Cups shredded Jack cheese place small amount of chicken mixture in flour tortilla. Roll up and place on baking dish. Pour cream & cheese mixture over top, covering all tortillas. Let sit for 1/2 hour. Bake at 350 degrees until cheese melts and enchiladas are thoroughly heated.
In large pan, brown onion, green pepper and bacon. Add creamed corn, water, potatoes and carrots. Simmer 3 to 4 hours. When ready to serve, add milk, butter, salt and pepper to taste.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can onion rings. Pour into 1-quart casserole dish. Bake, covered, at 350° for 30 minutes. Top with remaining cheese and onions. Bake uncovered 5 minutes longer. Makes 6 servings.
Mix all ingredients and bring to boil and boil for five minutes. Pour solution boiling hot over cukes and seal.
Cut steak into small cubes. Roll in flour, salt and pepper. Brown in hot butter. Add 1/2 cup water and 1/2 cup vinegar; simmer until tender. Add water as necessary to keep from burning. When tender, pour off excess liquid. Add sour cream, bay leaf, salt, pepper, mushrooms, butter, celery salt and Worcestershire sauce. Cover; simmer until everything is heated thoroughly. Don't boil. Serve over noodles.
Add milk slowly to mushroom soup, stirring constantly. Heat to boiling point. Combine green beans and 1/2 can onions in greased 2-quart baking dish. Pour soup over beans. Sprinkle with cheese and remaining 1/2 can onions. Bake at 325° for 25 minutes.
Combine syrup and milk. Blend well. Makes about 3 1/2 quarts or 18 servings.
Wash mushrooms and remove stems. Chop stems and cook in frying pan with oil and garlic. Add parsley, oregano, salt, pepper, grated cheese and tomato sauce for color. Mix well and cook for few minutes. If mixture is dry, add water or chicken broth. Add seasoned bread crumbs and stuff caps. Put a little oil on each mushroom before cooking. Bake at 350° for 20 to 25 minutes.
Wrap bacon around water chestnuts; secure with wooden toothpicks. Place on a rack in 11 x 13-inch baking dish. Bake 1 hour at 325°. Use fork to slide toothpicks off the water chestnuts (bacon is cooked, so it will remain in place). Place in 11 x 13-inch glass dish. Mix ketchup and sugar together and pour on top. Bake an additional hour at 325°. Use decorative picks to serve.
Put drained pineapple in greased cake pan. Add cherry pie filling on top of pineapple. Sprinkle cake mix over the pineapple and cherry pie filling. Pour melted butter over that. Put pecans on top. Bake at 325° for 1 hour.
In a saucepan, mix first 7 ingredients. Bring to a boil and pour over remaining ingredients. Marinate in refrigerator at least 1 day. Will keep a week. Serves 8.
In a bowl add cream cheese, place grated eggs over cheese. Add chopped pepper; grated onion, melted butter and salt. Mold with hands and place in center of plate.
Combine ingredients and pour into a greased baking dish. Cook in a moderately hot oven about 1 hour. Stir well 2 or 3 times while cooking.
Cook cauliflower until almost soft in one pot. Cook carrots in another pot until soft, as well as the celery. Mix all vegetables together. Make juice with remaining ingredients and pour over vegetables. Cold pack in jars and seal.
Beat eggs, sugar and flour; add all ingredients. Pour into unbaked pie shell. Bake at 375° until done.
Saute onions and pepper in bacon drippings until tender but not brown. Add hamburger meat and cook until mixture falls apart. Add remaining ingredients and stir. Bake 1 hour at 325°.
Prepare gelatin according to directions, using half the water. Stir in 10 ice cubes until gelatin thickens. Fold in whipped topping. Pour into pie shell. Chill until serving time.
Place 2 tablespoons bacon grease or oil in a 10-inch black iron skillet and into 375° oven. while mixing cornbread. Mix all ingredients and bake at 375° until brown.
Melt 1/2 stick of oleo and pour over crushed crackers in a 9-inch or 10-inch pie dish. Saute onions in 1/4 stick oleo. Spread over cracker layer. Mix eggs, milk and cheese and pour over onions. Bake at 350° until set, about 40 to 45 minutes.
Mix together first 8 ingredients and add apples. Stir in 1/2 cup nut meats. Pour into 13 x 9-inch pan. Bake at 350° for 45 minutes. Do not overbake.
Cut each biscuit into quarters. Mix white sugar and cinnamon. Toss biscuits in this mixture. Put raisins or nuts in bottom of a well-greased Bundt or tube pan (optional). Make layers of biscuits and raisins.
Cook raisins in a little water, about 1/2 cup, until water is almost gone. Add margarine and cool. Add ingredients in order given and drop on greased cookie sheet 2-inches apart. Bake at 375° until done. These cookies take a little longer than regular cookie dough. You must refrigerate these cookies or they will mold. Freezes well.
Mix pudding and milks together; add Cool whip and blend until smooth. Line a 9x13-inch pan with graham crackers. Layer pudding, then graham crackers, pudding, then graham crackers.
Mix all ingredients together. Put in pie shell. Bake for 1 hour at 325°. Makes 1 pie.
Grease pans thoroughly, then dust lightly with flour. Sift flour once, then measure and sift again with soda and baking powder. Cream butter, add sugar and cream together until light and fluffy. Add the whole eggs, beating well after the addition of each. Add sour milk and vanilla to bananas. Add alternately the flour and banana mixture to butter mixture, beginning and ending with the dry ingredients. Beat until smooth and well blended. Do not overmix. Divide evenly into cake pans. Bake at 375° for 25 to 30 minutes.
Beat eggs, milk and vanilla together in a small bowl. Set aside. Melt butter in a large skillet over medium heat. Dip bread, one slice at a time, into egg mixture. Cook 2 to 3 pieces at a time in skillet for 3 to 4 minutes, until brown. Serve with powdered sugar or pancake syrup.
Combine sugar, cornstarch, jello and water. Cook until thick and clear, stirring constantly. Cool completely. Add berries. Pour into a 9-inch pie shell. Top with whipped topping.
Prepare white sauce: melt butter, add flour and make a roux. Add milk, whisking as it thickens. Add curry powder, salt, pepper and Tabasco. Blend in eggs and mushrooms and gently heat through. Serve on toasted English muffins or toast points. Serves 8.
Melt butter and mix in graham cracker crumbs. Cool a bit; then add peanut butter and icing sugar. Mix well.
Mix all ingredients. Put in unbaked pie shell. Sprinkle nutmeg on top of filling. Bake in a 425° oven for 10 minutes, then reduce to 350°. Bake 35 minutes more. Makes 1 1/2-inch large (9-inch) pie.