HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain liquid from salmon and add enough milk to make 1 1/2 cups liquid. Add liquid to bread cubes. Stir in salmon, macaroni, butter, eggs, parsley, onions, salt and paprika. Turn into loaf pan that has been buttered, foil lined and again buttered. Bake at 350° for 1 hour.
Heat onion, bouillon cubes, water and salt in large saucepan and mixture boils. Reduce heat; cover tightly and simmer 10 minutes. Remove from heat; stir in 1/2 cup milk. Mix in potato puffs with fork; beat until fluffy. Stir in 1 1/2 cups milk gradually. Heat just until soup boils. Cover and chill thoroughly. Five minutes before serving, have ready 1 cup light cream and snipped chives. Mix into soup the cream. Top with chives.
Put cucumbers in churn with about 2 cups salt to 1 gallon water until egg floats. Let set 7 days. Take out of churn and wash well. Cut up. Put 4 tablespoons alum to 1 gallon water and pour over cut up cucumbers. Let set overnight and wash well. Put back in churn. Pour 1 gallon vinegar over them and let set 6 hours. Pour vinegar off and throw away. Put sugar and spice in layers. Let set 2 days. Do not seal. When adding spice, put in a thin cloth. Use 5% vinegar (Heinz).
Fry bacon until crisp. Remove from pan. Fry onion until tender (but not browned). Return bacon to pan (drain some of drippings, if desired). Add remainder of ingredients and cook and stir over low heat 20 minutes. If longer cooking is desired, cover and continue cooking until ready to serve. Add water to tomato juice during cooking if too much liquid is boiled away. Stir several times to prevent sticking.
Pour boiling water over shortening, sugar and salt. Beat until shortening is melted. Cool to lukewarm. Add eggs and beat well. Dissolve yeast in 1 cup warm water and add. Stir in flour. Cover and refrigerate overnight. Knead well; make into rolls. Let rise in warm place for 2 hours. Bake at 425° for 12 to 15 minutes. Dough will keep in refrigerator for 10 days.
Place all ingredients through food chopper or grater and into a large bowl. Add grated cheese and tomato sauce. Mix well. Place a good portion on each wiener bun and wrap in wax paper and bake in slow oven at 200° at least 1 hour. Serve and enjoy. May be frozen and used later. Makes 24 servings.
In top of double boiler, mix flour, sugar, dry mustard, salt and eggs. Slowly add vinegar and milk, stirring constantly. Cook over hot water until thick; cool. When ready to use, mix cooked mixture with Miracle Whip and French's prepared mustard to taste. Pour over potato mixture and refrigerate several hours to blend flavors. Salad dressing can be thinned with cream.
Mix sugar, cocoa, oleo and milk. Bring to boil for about 1 1/2 minutes. Add (have ready) vanilla, salt and peanut butter. Stir in and add oats. Stir until mixture starts to thicken. Spoon on wax paper. Leave to cool.
In a large, heavy skillet, heat the oil. Brown the meat in the oil with the onion and garlic. Add whole tomatoes, barbecue sauce, chili powder, salt, hot pepper sauce, cumin and kidney beans; mix well. Cover and simmer for an hour, stirring occasionally. Serve hot with warm, crisp tortilla chips and, if desired, a side dish of jalapeno peppers. Chili tastes best after refrigerating overnight and reheating. Makes 8 to 10 servings.
In small saucepan, stir together cornstarch, sugar, salt and pepper. Gradually stir in 2/3 cup beet liquid and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Add beets and heat through.
Prepare jello as directed. When slightly jelled, add the ground cranberries, pecans, pineapple, sugar and marshmallows. Mix well. Chill until ready to serve.
Blend together mayonnaise and apple juice. Add remaining ingredients. Toss gently to coat. Serve chilled. Store refrigerated. Makes 5 servings.
Heat pear juice. Add jello and stir until dissolved. While still hot, pour juice/jello mixture over the cream cheese which has been blended with 2 tablespoons cream. Stir until uniform. Refrigerate until the jello begins to thicken, then add pears which have been mashed with a fork. Fold in whipped cream. Pour into mold and refrigerate until firm.
Saute zucchini, carrots and onion in oleo until tender. Add water and basil; bring to a boil. Stir in uncooked rings. Reduce heat to low; cover and simmer 10 minutes or until rings are tender. Season to taste. Makes 4 to 6 servings.
Preheat oven to 400°. Cut potatoes into 1/2-inch strips. Place in strong Ziploc bag along with oil. Toss in closed bag. Put in single layer on cookie sheet. Bake for 30 to 35 minutes, stirring occasionally. Sprinkle with desired seasoning. (To remove starch from potatoes, put sliced potatoes in ice water for an hour, then drain and pat dry before mixing with oil.)
Cream sugar and oleo together. Add eggs. Add rest of ingredients except boiling water. Mix together. Add boiling water and mix. Put in greased cake pan (9 x 13-inch) and bake at 350° for about 30 minutes.
Place uncooked green beans in casserole dish. Combine all the other ingredients (except noodles) and pour over frozen green beans. Bake 45 minutes at 375°. Remove from oven; stir gently. Top with noodles and bake 10 minutes more. Serves 6.
Melt butter and marshmallows in milk over low heat, stirring constantly until melted. Mix rest, except coconut. Pour milk mixture over and stir until well mixed. Form into small balls and roll in coconut.
Mix all sauce ingredients together. Pour over chicken. Bake at 350° for 1 hour or until chicken is cooked. Serve with rice. Serves 6.
Cook hamburger meat. Drain fat. Put in casserole dish. Layer the remaining ingredients in casserole dish with Tater Tots on top. Cook at 350° for 30 minutes.
Place all ingredients in order in a large, deep casserole dish. Cover and heat for 45 minutes at 350°.
Brown onion, green pepper and hamburger. Add tomato sauce, tomato paste, tomatoes and catsup, then add Worcestershire sauce, hot sauce, Italian seasoning, oregano, garlic powder or minced garlic, onion salt, salt and pepper to taste, chili powder and 2 cans chili beans (red kidney). Simmer for 2 hours.
Saute onion in butter. Add green beans, soup, bean sprouts and almonds; cook for 10 minutes. Transfer to casserole dish; bake at 325° until it bubbles with lid off. Just before serving, sprinkle with cheese and Durkee fried onions. Heat through.
Cream and mix oleo, sugar and vanilla; add eggs and dry ingredients, mixing well! Bake at 350° for 1 hour.
Sift flour and salt in a bowl. Add water, a little at a time, whisking constantly. Add eggs, one at a time. Finally, add milk, stirring vigorously, until batter is smooth.
Cream oleo and oil; add sugar. Beat in eggs one at a time; beat well. Add baking powder and flavorings. Alternately add flour and milk. Pour into greased and floured tube pan. Bake at 350° for 1 hour.
Mix together flour, margarine and half the nuts. Pat into 9 x 13-inch baking dish and bake at 350° for 15 to 20 minutes or until slightly brown. Cool. Mix powdered sugar, cream cheese and 1 small carton of Cool Whip together. Spread on crust. Mix together pudding and milk; let stand until thick. Pour on top of cream cheese mixture. Cover with the second carton of Cool Whip. Sprinkle with remaining nuts. Chill 15 minutes, covered.
Preheat oven to 450°. With a wooden spoon, beat together the first 4 ingredients for 30 seconds. Drop by heaping tablespoon on ungreased baking sheet. Bake in center of oven until golden, 10 minutes. Mix together the melted butter, garlic powder and parsley flakes. Brush generously over tops as soon as they come out.
Bring sugar and syrup to boil. Remove from the heat and add the peanut butter and Rice Krispies. Drop by spoonfuls onto ungreased platter.
Melt butter. Add onion. Microwave 1 minute. Add cheese and microwave until melted. Mix thoroughly. Thaw broccoli in microwave and add to cheese mixture. Stir in mayonnaise. Cut out center of rye bread. Break into bite-sized pieces. Pour cheese mixture into hollow of bread. Dip bread into cheese mixture.
Heat sugar, syrup, water and salt to a rolling boil in a heavy 2-quart saucepan. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293°). Add butter and the baking soda (for safety's sake, keep in mind that the mixture will dramatically increase in volume and could spill over the sides of the saucepan). Beat rapidly and pour onto a lightly greased baking sheet, spreading to 1/4-inch thickness. When cool, break into pieces. Store in an airtight container. Makes about 2 pounds.
Cream butter and sugar. Add eggs, nuts and bananas. Sift flour and soda. Add to mixture. Pour into greased loaf pan. Bake 50 minutes to 1 hour in 350° oven.
In large saucepan, combine chicken broth, onion, potatoes and broccoli. Bring to a boil. Reduce heat and cover pan. Simmer until all vegetables are tender. Place half of vegetable mix in blender until smooth. Pour blended vegetables back into the other vegetables. In another pan, melt the butter, blend in flour and salt. Add milk, cook stirring until mixture is thickened. Stir in cheese. Pour all into vegetable mixture. Add pepper and heat thoroughly. Serve hot!
Preheat oven to 350° (or cook on grill). Split and bone dove breast. Cut each strip and wrap in a piece of bacon. Fold dove breast around jalapeno strip and wrap in piece of bacon. Secure with toothpick. Bake for about 50 minutes or until bacon is done.
Cream together and press in casserole with hands. Bake 20 minutes at 350°. Cool.
Mix cream cheese and peppermint; gradually add powdered sugar. Knead until no longer sticky. Divide into 4 portions; knead in food color of your choice. Shape into 3/4-inch balls. Roll in sugar and flatten with a fork. Let dry at room temperature. Store in a sealed container in the refrigerator. (An added touch to your table for special occasions and holidays.)
In a medium saucepan, combine orange juice, currant jelly and nutmeg; stir in peaches and currants. Bring to boiling; reduce heat. Cover and simmer for 5 to 8 minutes or until the fruit is just tender. Serve the compote warm or let it cool to room temperature. If desired, garnish with fresh mint leaves.
Brown hamburger with onion. Add tomato sauce and seasonings and bring to a boil. Spray casserole with Pam. Put cabbage in casserole and pour hot meat mixture over it. Cover and bake in 350° oven for 1 1/2 hours. Take out and sprinkle cheese on top. Return to oven to melt cheese. Cool and cut into servings.
Mix pudding according to package directions. Add Cool Whip to pudding. Layer graham crackers in 9 1/2 x 11-inch container, alternating pudding and graham crackers, ending with a layer of crackers. Top with chocolate supreme frosting that has been melted in microwave.
Take the steak and flour it. Season the beaten egg. Place the steak in the egg (a pie plate serves well for this). Use a good saute pan. Bring the oil to a slight smoke point. Spread the steak and egg mixture and turn fast. Cook for no more than 4 seconds a side. Serve immediately.
Mix cream cheese, sugar and vanilla with electric mixer until blended. Add eggs; mix until blended. Pour into crust. Bake at 350° for 40 minutes.
Mix flour, salt and pepper. Roll steak in flour and pound the flour into both sides of steak. In a Dutch oven, heat Crisco. Brown steaks on both sides. Add vegetables, cover and simmer 1 1/2 hours.
Drain the water chestnuts. Wrap each chestnut with 1/2 slice of bacon and secure with toothpick. Bake at 400° for 20 minutes or until done. Drain fat. Mix up sauce and pour over hors d'oeuvres. Heat until warm.
Bake pie shell and cool. Drain peaches and reserve juice. Mix the cream cheese, sugar and peach juice together. Put in cooled pie shell. Lay sliced peaches on top of mixture. Put Cool Whip on top of peaches. Put in refrigerator until cold.
Arrange bread cubes in a greased 9 x 13-inch dish. Shred a corned beef layer over the bread. Sprinkle with cheese.
Pierce skin on eggplant several times. Place eggplant on paper towel on glass oven tray. Cook at High 6 to 7 minutes, or until eggplant is almost tender; roll over twice. Let cool. Peel, if desired, and cut into 1/2 inch slices. Meanwhile, combine bread, Parmesan cheese and butter. In 8-inch square dish, alternately layer spaghetti sauce, eggplant, crumb mixture and Mozzarella cheese. Cover with wax paper. Cool at High 15 to 17 minutes or until hot and bubbly. Let stand, covered, 5 minutes before serving.
Cream oil and sugar. Add eggs, one at a time. Mix flour, soda, salt and cinnamon. Add to the oil, sugar and eggs a small amount at a time. Add vanilla. Stir in apples and nuts. Spread in 13 x 9 x 2-inch pan and bake for 40 to 60 minutes or until a toothpick comes out clean. Immediately poke holes in cake and pour the icing over it.
Combine first 5 ingredients in a large bowl; beat at medium speed of mixer for 1 minute. Set aside. Combine flour, soda, baking powder, 1/2 teaspoon cinnamon, salt and nutmeg. Add to applesauce mixture. Beat until smooth. Stir in pecans and vanilla. Spoon batter into a greased and floured 5 x 9 x 3-inch loaf pan. Combine remaining pecans, brown sugar and 1/2 teaspoon cinnamon. Sprinkle over batter and bake at 350° for 30 minutes. Remove from oven and cover loosely with foil; return to oven for 40 minutes. Uncover and let cool 10 minutes in pan, then remove.
Layer pineapple, cream cheese and marshmallows. Make sauce of reserved juice, egg, sugar and flour. Pour over layers. Top with cheese. Microwave 6 to 8 minutes on High or heat in oven at 450° for 10 minutes.
Preheat oven to 375°. Grease square baking dish. Arrange chilies in single layer. Sprinkle with tomatoes and cheese. Beat remaining ingredients until smooth. Pour over top. Bake for about 40 minutes.
Beat eggs well, then add milk; beat again. Add 1/2 cup sugar; beat again. Add vanilla. Pour in unbaked pie shell. Sprinkle cinnamon or nutmeg on top; bake at 400° for 40 to 45 minutes.
Mix first 6 ingredients. Add 1 cup crushed cornflakes. Mix well. Pour into buttered casserole dish. Mix remaining cornflakes with melted butter and sprinkle on top of casserole. Bake at 300° for 45 to 60 minutes.
Dissolve Jell-O; chill slightly, then fold in sherbet and fruits. Pour into desired mold and refrigerate until firm.
Beat egg whites, cornstarch and cream of tartar until real, real stiff. Add sugar a little at a time and beat. Add marshmallow cream and vanilla. Beat real good.
Place ground beef in a greased casserole dish. Add layer of celery, onion and cheese. Mix soups and Worcestershire sauce with 1/2 soup can of water. Pour soup mixture over all. Top with a layer of Tater Tots. Bake at 325° for 30 minutes.
Cook noodles until almost done. Brown hamburger slightly with onion; drain fat. Cook celery in water. Mix all with cans of soup (including celery water). Salt and pepper. Bake in casserole dish at 350° for 45 minutes.
Beat all ingredients 5 minutes. Grease and flour a Bundt pan. Put some pecans on bottom of pan. Pour batter into pan. Bake at 350° for 60 minutes. Let cool 10 to 15 minutes. Invert and turn out of pan and finish cooling on wire rack.
Melt oleo; add onions and saute lightly. Add soup and cheese. Cook until cheese is melted. Add olives and chicken. Mix with spaghetti and pour into 3-quart casserole. Bake at 350° for 1 hour. During the last 15 minutes of cooking, sprinkle top with noodles. Freezes well. Serves 10 to 12.
Mash cream cheese; add coloring and extract. Mix in sugar. First with fork, then knead with hands. Roll into balls the size of a marble; roll in granulated sugar. Press firmly into mold. Unmold at once on waxed paper to dry. Makes 25 roses and 25 leaves.
Brown ground beef and onions. Drain. Combine ground chuck, onion, beans, corn, peas, sauce and pepper. Pour into large baking dish or pan. Cover with grated cheese. Prepare muffin mix as directed on box. Spread over mixture. Bake at 350° until golden brown.
Mix all ingredients together and beat for 2 minutes. Pour into greased pans. (Bake two loaf pans, 350° for 1 hour, 1 sheet cake pan 350° for 35 minutes, 1 large Bundt, 50 minutes.)
Cream together the margarine, peanut butter and sugar replacements. Add egg, water and vanilla, beating until fluffy. Combine flour, baking soda and baking powder together; blend into creamed mixture. Chill thoroughly, at least 2 hours or overnight. Drop by teaspoons onto lightly greased cookie sheets, 2 to 3 inches apart. Press flat with a floured bottom of a small glass. Bake at 375° for 12 to 15 minutes.
Cream butter with sugar and add peanut butter. Combine all ingredients. Bake at 350° for 10 to 12 minutes.
Mix all ingredients. Pour into unbaked pie crust. Bake 15 minutes at 300°, then 30 minutes at 350°.
Heat oven to 350° (moderate oven). Brown onions and green pepper in hot oil until yellow. Add ground beef and fry until mixture falls apart. Stir in remaining ingredients. Pour into greased 1-quart baking dish. Cover and bake 1 hour, removing cover last 15 minutes. Serve hot.
Saute coarsely sliced mushrooms in butter. Butter 3 slices bread, cut into 1-inch cubes and put in casserole dish. Combine mushrooms with onion, mayonnaise, salt, celery, green pepper and pepper. Put it on bread squares. Cut 3 more slices of buttered bread the same way. Put them in and over it, pour the eggs, slightly beaten with the milk. Refrigerate for at least 1 hour or overnight. Spoon a can of undiluted mushroom soup over it; put 2 more slices of bread, diced smaller. Bake at 325° for 50 to 60 minutes.
In a skillet, brown onions and bacon until cooked. Then add vinegar and water and bring to a boil. Add salt and pepper and 1/2 teaspoon of sugar, then taste. If still sour, add 1/2 teaspoon of sugar until a mild flavor is achieved (not sweet or sour). Then to this, add the fresh or frozen spinach and cook until done or heated through. Serves 4.
Thaw bread dough. Slice each loaf into 12 equal pieces. Blend cheese and onion soup mix together. Dip each bread slice into melted margarine, then the cheese-soup mixture. Place dipped pieces of dough side by side in a greased 12-cup Bundt pan. Cover and let rise in a warm draft-free area until doubled in size. Bake at 350° for about 30 minutes or until golden brown and the loaf sounds hollow when tapped. Remove immediately from the pan and cool on wire rack. Serve while warm.
Layer boiled and deboned chicken in bottom of small casserole dish. Mix and pour soup; add sour cream over chicken. Mix margarine, crackers and poppy seed; sprinkle over chicken. Bake at 350° for 20 to 30 minutes.
Cream together butter, shortening and sugar until light and fluffy. Add eggs which have been beaten until a lemon color. Sift flour, baking powder and salt, then add to creamed mixture, alternating with milk. Stir in flavorings. Then spoon or pour into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes. (Stoves may vary in baking time.)
Dot a pie tin or 8-inch square pan with butter. Pour in fresh or thawed fruit (apples, peaches, etc., or whatever you choose). Pour batter over fruit. Bake at 350° for 35 minutes.
Do in layers the lettuce, cauliflower, onion and bacon bits in a bowl. Then spread salad dressing over this. Sprinkle cheese over next. Then sprinkle 1/4 cup sugar over last. Let sit in refrigerator for 12 to 24 hours and mix.
Melt oleo and break pretzels in dish. Bake at 350° for 10 minutes. Whip the Dream Whip; mix with cream cheese and sugar. Pour cream cheese mixture over pretzels. Cover pretzels completely. Dissolve jello in boiling liquid. Add pineapple and strawberries; cool slightly. Pour over cream cheese. Refrigerate.
Combine ingredients. Pour into greased casserole dish. Cover and bake for 2 hours at 325°F. May be sprinkled with cheese 10 min. before removing from oven.
Place tortilla on flat surface. Spread cream cheese evenly and place onion blade in center. Roll into a wrap and place a toothpick through the center to hold in place.
Melt butter in soup kettle. Saute onion until golden. Stir in pumpkin, stock, thyme and bay leaf. Cook over low heat 15 minutes, stirring occasionally, until mixture is smooth. Remove from heat and cool. Stir in cream and sherry and heat thoroughly. Remove bay leaf. Garnish with chopped parsley or chives. Serves 4 to 6.
In large bowl, combine margarine, oil and sugar. Mix well. Beat in eggs and vanilla. Stir in sour cream and zucchini. Mix well. Sift together flour, cocoa, baking powder, baking soda, cinnamon and cloves. Add to zucchini mixture. Sprinkle chips over batter in pan. Bake in a 13 x 9 x 2-inch pan at 350° for 35 to 45 minutes, or until done. Makes 2 dozen bars.
Melt butter in casserole dish and set aside. Mix flour, sugar and milk; beat well. Pour over butter. Do not stir. Pour heated fruit over flour mixture. Bake at 375° until brown, approximately 30 minutes.
Mix eggs, cinnamon, vanilla and sugar with 1 cup milk. Warm 2 cups milk and butter in a pot. Add other ingredients. Add raisins. Slowly add remaining cup of milk. Bake at 350° for 25 minutes.
Do not brown meat. Cut potatoes, carrots, onion and celery in chunks and lay on top of meat. Mix tomato sauce, water and sugar. Pour over meat and vegetables. Add salt and pepper and scatter tapioca on top. Seal with foil. Cook in oven for two hours at 325°. Do not peek.
Beat chocolate pudding mix with milk for 2 minutes. Pour into pie crust. Cover and put in refrigerator for 1 hour.
Mix sugar and spices. Add oil, eggs and prunes. Add flour, a small amount at a time, until all is added. Mix in nuts. Pour into a well-greased tube pan. Start in cold oven set at 300°. Bake for 1 hour and 30 minutes.
Sift the dry ingredients together and add the egg, milk and water. Stir in the chopped onion. Mold into desired shapes and fry in oil until well done.
Put brisket in roaster. Pour approx 3 inches water in pan. Add 1/3 can beer. (drink the rest) Add sliced onion, garlic, salt and pepper. Bake 275 degrees 3 - 4 hours until fork tender. Remove from oven. Pour off 1/2 water. Transfer meat to plastic container. Add your favorite BBQ sauce to marinate. Refrigerate overnight. Next day slice thin. Add more sauce and cover. Bake at 350 degrees 30 minutes. Remove cover and bake an additional 30 minutes.
Mix all ingredients except biscuits together and put in casserole. Cut biscuits in half and place on top of meat mixture. Bake in 375° oven for 25 to 30 minutes or until biscuits are done.
Brown meat well. Drain off fat. Add other ingredients tomatoes, tomato sauce, garlic and spaghetti sauce mix. Cook 8 ounce package lasagna noodles. In pan put 1 layer noodles, 1/3 sauce, layer cottage cheese and Mozzarella cheese. Repeat again twice. End with layer sauce. Sprinkle Parmesan on top. Bake at 350° for 30 minutes. Let set 15 minutes. Serve.
Wash cucumbers in cold water and slice 1/2 to 3/4 inch thick. Soak for 3 days in salt brine strong enough to hold an egg (pickling salt and 1 gallon water). Pour off salt water, then soak for 3 days in clear water, changing water every day. Remove from water; put in kettle and add vinegar, alum and enough hot water to cover. Simmer for 1 hour; gently stir several times. Drain.
Mix together in saucepan, eggs, sugar and crushed pineapple. Cook until thick; remove from heat. Stir in 1 small package strawberry jello. Place mixture in refrigerator to cool. Remove the can of evaporated milk from freezer. It should have been there at least 1 hour. Pour milk into bowl and beat until stiff. Fold into the cooked mixture. Pour into 2 (9-inch) baked pie crusts and place in refrigerator until set (about 30 minutes).
Combine graham crackers, peanut butter, powdered sugar and margarine. Squeeze dough into balls. Melt chocolate and wax on top of double boiler. Dip each ball into chocolate and place on wax paper until set. Makes about 6 dozen.
Crush crackers and add margarine, sugar substitute and cinnamon. Press into pie pan or plate. Bake at 350° for 5 to 7 minutes. Cool
Fill casserole dish with pie filling, water, 1 cup sugar and cut 1/2 stick butter up evenly into mixture. Pour 3/4 cake mix over mixture. Pour remaining sugar and evenly distribute butter over cake mix. Bake at 350 degrees until brown.
Place drink mix, 1 cup of the water and bananas in blender; cover. Blend on high speed until smooth. Pour into large plastic or glass pitcher. Stir in remaining 4 cups of water and ice. Serve at once or refrigerate and stir before serving.