HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the butter in a soup pot and allow to melt without browning. Add flour and stir to form a smooth paste. Cook the mixture (roux) over medium heat, without browning, for 3 minutes, stirring constantly. Add the consomme to the roux and stir until smooth and lightly thickened. Bring to a full boil. Add the fresh vegetables, tomatoes, Kitchen Bouquet, bouillon and pepper; allow to regain a boil. Reduce the heat and simmer until the vegetables are just barely tender. (This should take about 20 to 30 minutes.) Add the frozen vegetables and the browned ground steak. Simmer an additional 15 minutes, or long enough that the flavors become well blended.
Mix together dry ingredients, then add buttermilk and bacon drippings. Put in greased loaf pan. Bake at 350° until done, about 25 minutes. Slice and serve.
Brown ground meat and onion. Pour off excess grease. Stir in green chilies, pinto beans and chicken soup. Break up Doritos and put in baking dish. Pour meat mixture over Doritos. Then spoon the cheese soups over mixture and put in 350° oven for about 20 minutes or until cheese has melted.
Blend cheese and soup with mixer. Add tuna, pimiento, onion, mustard, milk and macaroni. Pour into casserole dish. Mix butter and bread crumbs; sprinkle over top. Bake at 375° for 35 to 40 minutes.
Place brisket (fat side up) in a 9 x 13-inch aluminum pan. Cut celery and carrots in half or thirds and place on top of meat. Use celery leaves also; sprinkle chopped onion, parsley and garlic on top of this. Season with salt and pepper. Cover with aluminum foil; be sure it is sealed. Place in a 300° to 325° oven. Bake 3 to 4 hours. Test with meat fork at 3 hours. When tender, remove from oven, cool and place in refrigerator.
Brown meat in shortening. Add remaining ingredients. Simmer 15 - 20 minutes. Serve on hamburger buns. Serves 6 to 8.
Melt butter, saute onions and add potatoes, carrots, water and salt. Cook until tender. Add 2 or 3 tablespoons cornstarch or flour to 2 cups milk. Mash potatoes and add milk. Cook until thickened.
Combine the egg, sugar, molasses, hot water, soda, salt and spices. Add the flour and cream of tartar. Mix ingredients. Drop by spoonful on greased cookie sheet. Bake 12 minutes at 375°.
Cream butter and sugar. Add beaten egg, flour and extracts; mix well. Make tiny balls and dip in sugar. Flatten balls and put on baking sheets. Bake at 350° for 12 to 14 minutes.
Cook rice to package directions. Transfer to bowl. Cool slightly. Combine dressing, soy sauce and sugar. Stir into warm rice. Cover and chill. Fold in remaining ingredients before serving. Looks pretty to line bowl with whole spinach leaves, if desired.
Crust: Cut together until crumbly the flour, sugar, salt and margarine. Pat 1/2 of the mixture into 9 x 13-inch ungreased pan and bake 10 minutes at 375°.
Scrub potatoes. Bake at 450° for 1 hour or until tender. Cool slightly. Cut a lengthwise strip from top of each potato. Scoop out pulp, leaving 1/4-inch thick shells. Set shells aside. Place potato pulp in a medium bowl. Add cream cheese and next 4 ingredients. Beat at medium speed of an electric mixer until fluffy. Stir in raisins. Spoon mixture evenly into sweet potato shells. Place on ungreased baking sheet. Bake at 400° for 10 minutes or until thoroughly heated. Makes 4 servings.
Cream sugar, oil and eggs. Mix flour, cocoa and salt. Add flour mixture to creamed mixture. Add vanilla and nuts. Bake in a 9 x 13-inch pan for 30 minutes at 350°. Cool 10 minutes and spread Marshmallow Creme on top.
Place crackers as needed to line a 1 1/2-quart baking dish (shallow). Cover with oysters and cover oysters with more crackers. Mix broth and celery soup; spread over all. Bake at 350° for 30 to 35 minutes, until brown.
Cut cabbage fine. Boil in salted water (1 teaspoon salt to	quart)	for 15 minutes. Drain well.	Place 1/2 of cabbage in Pyrex dish; add layer of white sauce. Add balance of cabbage and another layer of white sauce. Cover with bread crumbs. Cook 30 minutes at 300°.
Cream sugar, butter and egg. Add flour and salt. Mix. Add nuts and chocolate chips. Bake 12 to 13 minutes, then roll in confectioners sugar. Let cool before eating. Enjoy!
In frying pan, cook the hamburg and onion until tender, then stir in spices. In a square pan, 9 x 13-inch, layer the cabbage, then put some hamburg on top and another layer of cabbage on top. Pour in the can of tomato soup. Bake in oven at 350° for 1 1/2 hours.
Stir together dressing mix, Parmesan cheese, onion, parsley and dill weed. Stir in mayonnaise, buttermilk, salad dressing and cottage cheese. Refrigerate several hours to blend flavors. Makes about 2 quarts.
Mix flour, butter, sugar, salt and paprika. Add to corn. Mix eggs and milk together. Add to corn mixture; mix well. Bake at 375° for 45 minutes to 1 hour until brown like a custard.
Combine all ingredients in order given. Pour into well-greased quart size casserole. Set casserole in pan of hot water and bake at 350° for 45 minutes or until firm. Serves 6.
Place berries in pie shell. Cook sugar, cornstarch and water until thick. Remove from heat and add jello. Stir and let set until almost lukewarm. Put on berries.
*I use 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg.
Mix first 5 ingredients. Cut cherries in half. Take about 1 teaspoon of mixture and put into palm of hand; flatten. Put the 1/2 cherry in the middle. Roll into a ball. Freeze until hard. Melt chocolate. Dip balls, then chill again.
Mix together thoroughly beef, onion, rice crumbs, milk and seasonings. Shape with hands into 1-inch balls.
Place pear half in dessert dish, rounded side down. Fill hollow with ice cream. Pour chocolate sauce over ice cream. Freeze.
Brown hamburg; add chopped onion and green pepper. Add to cooked meat the tomato sauce. Set aside. Mix together cottage cheese, cream cheese (softened) and sour cream. Layer cooked noodles, cheese mix, then hamburg. Cook at 375° for 3/4 hour. Salt and pepper to taste.
Simmer chicken until tender in well seasoned water. Measure 1 quart broth back into pan. Cook spaghetti in broth. Bone chicken; dice. Add diced chicken and rest of ingredients to drained spaghetti.
Top 1 bread slice with cheese, turkey pastrami, sauerkraut, dressing and second bread slice. Spread sandwich with margarine. Cook in skillet on medium heat until lightly browned on both sides. Makes 1 sandwich.
Cream margarine, vegetable oil, sugar, confectioners sugar and vanilla thoroughly. Beat in eggs. Sift dry ingredients; blend into egg mixture. Chill. Roll teaspoon of dough into balls; roll in additional sugar. Press down on lightly greased cookie sheet with fork or bottom of oiled glass dipped in sugar. Bake at 375° for 12 minutes or until lightly browned. Yield: 8 dozen cookies.
Dredge cut up chicken in flour and brown quickly in hot shortening. Remove chicken and drain shortening.	Return 1/3 cup of	shortening to	skillet and add the vegetables, all except pimento, into the skillet. Cook until tender and stir now and then. Add	the dry rice and pimento and cook 3 minutes.	Add cream of chicken	soup and 1 can of water to the skillet contents and stir in the seasoning (salt, pepper and chili powder). Pour mixture in a large casserole and place the chicken on	top. Cover and bake	1 1/2 hours in a 350° oven. I use electric skillet from beginning to finish.
Beat with mixer until well mixed, 3 to 5 minutes. Pour into freezer can; add milk to full mark on cake. Stir together and freeze.
Wash cucumbers. Slice cucumbers, onions and peppers thinly. Mix with salt and bury in cracked ice. Let stand for 3 hours.
Halve squash lengthwise; scoop out seeds. Place cut side down in pan with 2 inches water. Cover and boil 20 minutes.
In a large saucepan, boil 4 to 6 cups of water. Add 1 tablespoon of oil and dash of salt. Pour in macaroni and stir. Boil gently for 10 minutes or until done.
Butter one side of bread. Cut bread in 1-inch cubes. Place evenly in well-greased pan. Sprinkle cheese over bread. Beat together eggs, milk, salt, mustard and pepper. Pour over bread. Cover and refrigerate overnight. Bake covered at 325° for 1 hour or until mixture is set. Uncover for last 15 minutes of baking time.
Cream sugars and margarine. Add vanilla. Add egg and oil; sift dry ingredients (flour, salt, cream of tartar and baking soda). Mix with creamy mixture. Add Rice Krispies, walnuts, oatmeal and coconut. If you omit the coconut, add 3/4 cup more Rice Krispies. Mix well and drop by teaspoon onto ungreased cookie sheet. Press with fork. Bake at 350° for 8 to 10 minutes.
Roll chicken breasts in margarine and Parmesan cheese, then roll chicken in bread crumbs. Bake at 400° for 35 minutes. Serve with rice or noodles.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, pimento and 1/2 can onions. Pour into a 1-quart dish. Bake, covered, for 30 minutes at 350°. Top with remaining cheese and onions. Bake, uncovered, 5 minutes longer. Makes 6 servings.
Melt the butter. Stir in the sour cream. Mix in the flour until moistened. Do not overstir, or muffins will be tough. Drop mixture into greased muffin tins. Bake at 400° until brown.
Cream brown sugar, white sugar and shortening. Add eggs and vanilla. Blend well. Sift dry ingredients and add to creamed mixture; then add oats and blend well. Add raisins, dates, pecans and coconut; mix well. Drop by teaspoonful onto greased cookie sheet. Bake at 325° to 350° about 10 minutes.
Preheat oven to 375°. Unroll crescent dough; separate into 16 triangles. With wide ends of triangles toward the center, arrange 8 triangles in a circle on large round stone. Corners of wide ends will touch and points will extend 1-inch beyond edge of baking stone. Match wide end of each remaining triangle to wide end of each outer triangle; seal seams using dough and pizza roller. (Points will overlap in center, do not seal.)
Boil broccoli and then drain the water off. Grate up all the cheese. Mix in the soup, eggs and mayonnaise. Put in rectangular baking pan and bake until golden brown, about 30 minutes at 350°.
Combine zucchini, sugar, cinnamon, eggs, flour, milk, margarine and vanilla. Mix until smooth. Pour into pie shell. Bake at 425° for 10 minutes and at 350° for 15 minutes. Use knife to test.
Combine milk and vinegar (or use buttermilk). Cream shortening and sugar well together. Add eggs and beat for one minute. Sift together flour and salt. Combine sour milk and vanilla. Add alternately with dry ingredients, beginning and ending with dry ingredients. Mix soda with cocoa and warm water. Add to batter and mix well. Pour into two 8 or 9-inch pans that have been well-greased and floured. Bake at 350° for 30 to 35 minutes.
Cream together margarine and sugar, then add eggs, one at a time, flour, salt, vanilla and Hershey syrup. Bake at 350° for 1/2 hour in ungreased 13 x 9-inch pan.
Melt the butter in an 8 x 8-inch pan. Combine flour, salt, baking powder, sugar and milk. Pour the batter over the melted butter. Pour in the cherries with the juice. Sprinkle with the extra cup of sugar, if desired. Bake at 350° for 30 minutes.
In microwave bowl combine all ingredients except vanilla. Heat and stir until thickened. Cool. Stir in vanilla. Spread on cooled cakes. Makes 1 1/2 cups frosting or enough to frost top and sides of two 8-inch layer cakes or 12 cupcakes.
Heat oven to 400°. Grease 6 (3-inch) muffin pan cups. In large bowl, combine both flours, sugars, almonds, baking powder, salt, allspice and nutmeg.
Mix well. Roll out to 1/4-inch thickness and cut with cookie cutter or roll into balls and press with fork. May be decorated (before baking) with piece of candied cherry in center. Bake at 350° for approximately 10 to 12 minutes or until done. May be decorated with frosting and candy sprinkles if desired.
Put ham and water in a roaster, skin side up. Preheat oven to 375°. Cover roaster and place in oven. Turn oven to 500° for 15 minutes. Turn off and don't open oven door. Leave for 3 hours; turn oven back to 500° and leave for 30 minutes. Turn oven off and leave for 6 to 8 hours (or longer). Will do no harm if left overnight.
Hollow out center of one bread round and cube the other bread round into 1-inch cubes. Combine mayonnaise, sour cream, beef and all seasonings in a medium size bowl. Pour dip into the hollowed bread round and serve with bread cubes for dipping.
Mix cracker crumbs and 1 stick melted margarine. Spread cracker crumbs on bottom of dish; save some to garnish the top. Put boiled broccoli on top of crackers.
Mix gelatine and jello thoroughly. Add boiling water and stir for 1 minute. Pour into 13 x 9-inch pan and refrigerate until firm. Cut into favorite shapes. Red and green jello make a wonderful Christmas platter. Will hold up for a couple of hours on table.
Put the following in a 9 x 13-inch greased pan in this order: fruit cocktail, cake mix and pineapple. Mix around. Cut up the oleo on top. Bake at 350° for 1 hour. Top with ice cream or Cool Whip.
Melt chocolate and butterscotch chips. Stir in peanuts and chow mein noodles. Drop by teaspoon on wax paper.
First clean and remove inner parts of chicken. Place potatoes, carrots, onion and bell peppers in bottom of crock. Then place whole chicken on top. Add 1/4 cup of water. Then salt, pepper, garlic salt, seasoning salt and 1 package Lipton soup on top. Pour sliced mushrooms on top. Cover and cook on high in crock-pot for 5 to 6 hours. You may also cook on low for 7 to 8 hours.
Mix all ingredients; let stand overnight. Add 3 or 4 sliced bananas. Good!
Brown ground chuck with onion. Drain fat. Return to stove top and add tomato sauce. Simmer for 5 minutes. Add green beans to hamburger mixture and simmer for 10 minutes more.
Cut angel food cake in half. Mix cream cheese, Cool Whip and sugar together; put in middle of cake. Put strawberries in middle. Put top of cake on. Add mixture to the top also plus strawberries.
Combine cream cheese and deviled ham, mixing until well blended. Add remaining ingredients and mix well. Chill and serve with crackers.
Heat chicken broth. Add rice and cook until tender. Remove from heat. Bring egg substitute to room temperature. Beat lemon juice into egg substitute. Whisk half the broth, a little at a time, into egg substitute mixture. Pour egg mixture back into remaining broth, mixing well. Return to low heat and cook, stirring constantly, just until soup is thickened. Do not boil.
Cream shortening and sugar; add one egg at a time, beating well after each addition. Add flour and milk, alternating. Mix well. Add flavorings and baking powder last. Put in a large greased tube pan. Line bottom of pan with 2 layers of paper. Put in cold oven. Cook at 350° for 1 hour and 20 minutes. Do not open oven door until time is up. Let cool before removing from pan.
Put rolls over bottom of pan, flatten them out. Crumble sausage over rolls. Sprinkle cheese on top. Beat eggs, milk, salt and pepper well; pour over cheese. Bake at 350° for 30 to 40 minutes.
Cream butter with cottage cheese, blend in salt and flour. Shape into a ball. Divide dough into thirds. Roll each piece into 12 inch round; brush with melted butter. Combine cinnamon, brown sugar and walnuts. Sprinkle 1/3 of nut mixture over each round. Cut each into 16 wedges; start at wide edge, roll toward point. Place point down on cookie sheet. Brush with combined egg yolk and water. Bake at 375° about 15 minutes. Remove from cookie sheet immediately. Roll in powdered sugar. Makes 4 dozen.
Melt marshmallows and cherry juice over low heat. Let cook. Mix cherries, pecans and crumbs into mix; spread and roll; place 1/2 cup of crumbs on wax paper, then spread mixture onto crumbs and roll up. Slice with knife after cooling.
Grease a 9 x 13-inch pan. In mixing bowl, stir 2 cups sugar, flour and baking soda with a spoon to mix. Add crushed pineapple, eggs, vanilla and nuts. Stir well with a spoon. Pour into pan and bake at 350° for 30 to 40 minutes.
Sift flour and resift 3 times with baking powder and salt into mixing bowl. Add shortening and cut in with pastry blender (2 knives or fork) until size of rice grains. Add milk all at once and stir vigorously until stiff (the larger amount of milk may be needed in cold weather; dough should be stiff but soft). Turn onto floured surface and knead from 12 to 15 times. Roll or pat out 3/8 to 3/4-inch thick. Cut with biscuit cutter dipped in flour. Put onto greased sheet; brush tops with butter (melted). Bake in oven at 425° for 10 to 15 minutes.
Mix cooled hamburger, sour cream, soups, tomatoes and taco seasoning together. Grease a 9 x 13 baking dish or pan. Crush the chips and place 1/2 of the chips in the bottom of the dish. Pour the mix on top of the chips. Add the remaining chips, then put the grated cheese on top. Bake at 350° for 35 minutes.
Melt margarine in oven in a 9 x 13-inch pan. In order given, spread each ingredient into pan. Do not stir. Bake at 350° for 35 to 45 minutes. When cooled, cut in squares. Yield: 20 to 24 servings. Good!
Mix together all except flour and yeast. Add 2 cups flour; stir well. Add yeast and stir. Let rest 5 minutes. Add remaining flour; mix well. Knead 8 minutes.
In blender, puree egg and prunes until finely chopped. Add sugar. Combine flour, baking soda and salt; add to prune mixture and mix well. Drop by rounded teaspoonfuls onto greased baking sheets. Top each cookie with a pecan half. Bake at 350° for 13 to 15 minutes or until golden brown. Remove to wire racks to cool. Makes 2 dozen.
Bring sugar, oleo, milk and cocoa to a rolling boil; let boil for 1 1/2 minutes. Add vanilla, oats and nuts. Beat until mixed. Drop by spoonfuls on waxed paper.
Bake rolls as directed, only spread all over pan. Let it cool. Combine remaining ingredients. Spread mixture on cooled crust. Top with broccoli, cauliflower, green peppers and fresh mushrooms.
Mix together. Bake until meat is done, approximately 25 minutes, at 350°.
Mix all together as given. Grease 9 x 13-inch pan. Pour in. Cook 45 minutes at 325° until set.
Peel bananas and cut each into thirds. Insert wooden stick into each banana piece. Place on waxed paper covered tray. Cover and freeze until firm. In top of double boiler over hot water, melt chocolate chips and shortening. You may also melt chocolate and shortening in microwave, stirring every 30 seconds until melted. Remove bananas from freezer. Dip each piece into chocolate and cover completely. Allow excess to drip off. Roll in peanuts. Cover and return to freezer. Serve frozen.
Combine the flour, cornmeal, sugar, baking powder and 1/4 teaspoon salt. Add eggs, milk and cooking oil. Beat just until smooth (do not overbeat). Stir in bacon and turn mixture into a greased 13 x 9 x 2-inch baking pan. Bake in a 425° oven about 15 minutes; cool. Cut into 1 1/4-inch squares. To serve, spread each square with some cream cheese and a dollop of jelly. Makes 54 squares.
Wash and hull strawberries (resume a few for garnish). Drain the tofu and blend it in a blender together with the strawberries, lemon juice and sugar. Blend until smooth. Add vanilla to taste and mix well. Divide the mixture into 4 to 6 individual serving dishes and decorate with the reserved strawberries; chill.
In a large saucepan over medium heat simmer onion in 2 Tbsp broth until limp. Add curry powder and cumin. Stir over medium-high heat about 15 seconds. Add remaining ingredients, including the brandy. Cover and cook over low heat 20 minutes until fruits are tender and flavors blended. Serve hot. Makes 4 servings.
Sift flour, baking soda and salt; set aside. Blend butter, sugar, brown sugar, vanilla and water. Beat in egg. Add flour mixture; mix well. Stir in dates and pecans. Drop by half teaspoon on greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Cut and wash okra as desired. Place salt pork in 1-quart container or pan. Add 2 cups of water. Add seasoning salt and bring to boil. Add okra. Turn temperature to low and add pepper. Cook for 20 to 30 minutes. Add butter. Turn off heat, should simmer in its own liquid. Makes 8 to 10 servings.
Cut chicken or pork into pieces. Put in a saucepan and add vinegar, soy sauce, water, garlic, pepper and bay leaves. Cover the saucepan and cook slowly until meat is tender and most of the broth has practically evaporated. Serve hot with rice.
With your hands, mix/knead the graham cracker crumbs and margarine. Remove 5 tablespoons of mixture and set aside. In a greased 8 x 8-inch baking pan, gently, but firmly press crumb mixture in bottom of pan to form a base. Bake at 375° for 6 minutes, then remove from oven.
Mix oil, sugar, vinegar, salt and pepper. Pour remaining ingredients in large salad bowl. Toss well, then garnish with Bac*O's.
Brown meat in shortening in a large frying pan. Sprinkle onion soup mix over top, then stir in; stir in water, parsley flakes, garlic powder, oregano and pepper. Heat to boiling; cover. Simmer 1 1/2 hours, or until meat is tender. Stir about 1/2 cup of the hot sauce into sour cream in a small bowl; stir back into mixture in frying pan. Blend cornstarch with a little water until smooth in a cup; stir into mixture in pan. Cook, stirring, until sauce thickens and boils 3 minutes. Serve on noodles.
Melt margarine in frying pan; add mushrooms, walnuts and onion and stir until almost cooked. Stir in seasoning and bread crumbs. Stir in eggs and mix well. Let mixture get cold. Shape mixture into cutlet shape or rounds. Dip in flour, then egg, then flour and pan-fry until golden brown.
In a bowl, mix flour and sugar together. Place a layer of apples in pie shell. Add 1/2 of mixture of flour and sugar. Place another layer of apples; add remaining mixture. Dot with butter and sprinkle with cinnamon. Bake at 350° until golden brown.
Preheat oven to 350°. Separate and unroll breadsticks. Place 3 pepperoni slices in single layer over half of each breadstick. Fold remaining half over top; seal end and twist. Place on ungreased cookie sheet. Combine next 2 ingredients in bowl and sprinkle over breadsticks. Bake for 15 to 20 minutes. Serve with pizza sauce.
Follow instructions on cake mix to make cupcakes. Have a child put a few drops of food coloring in the frosting and mix thoroughly. If using the coconut, add food coloring and mix thoroughly. Have each child frost his/her own cupcake. Place a small mint on the cupcake, somewhat centered, then place 3 Junior Mints or chocolate chips around one side of the small patty for claw marks.
Mix dry pudding with the crushed pineapple with its juice. Fold in marshmallows and whipped topping. Refrigerate overnight. Serve in a pretty bowl and garnish with well drained maraschino cherries.
Tear up cake in large bowl. Prepare vanilla pudding as directed on box and pour over cake. Add pineapple, nuts and cool whip. Mix well. Chill several hours.
Put all ingredients except chives into crock pot. Cover and cook on low for 8-10 hours. Ladle soup into bowls and garnish with a sprinkle of chopped chives.
Mix all together but the cheese. Top with the cheese and bake at 350° for 30 minutes. Serve with tortilla chips.
Dissolve gelatin in hot water and let cool completely. Beat in sour cream with beater. Add other ingredients; pour into mold and let congeal.
Mix all together. Pour mixture into a casserole dish. Cover. Bake at 350° until warmed through, approximately 45 minutes.
In a large bowl, combine the bran cereal with water; stir to moisten evenly, then allow to cool until lukewarm. Add the egg, buttermilk, honey, butter, dried fruit and nuts. Stir until well blended.
Wash and cut cabbage into 6 wedges. Heat 1-inch water in large pot. Add 1 teaspoon salt. Add cabbage. Cover and cook 10 to 12 minutes until crisp-tender. Stir together soup, mustard and celery seed in saucepan. Heat through. Drain cabbage and remove to platter. Pour soup mixture over wedges. Sprinkle with bacon bits.
Cut cake into small cubes; layer in the bottom of a dessert glass. Continue to layer them alternately with pudding and raspberries, ending with a pudding layer. Top with whipped cream. Sprinkle with almonds; garnish with a raspberry and mint leaf.
Preheat oven to 325°. Combine sausage and cheese in bowl; blend well with hands. Add baking mix; blend well. Roll mixture into marble-sized balls. Place on ungreased baking sheet. Bake 30 minutes or until sausage is no longer pink. Serve hot or at room temperature. (Makes 60 sausage balls.)