HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, cook onion in butter until tender. Add juice and remaining ingredients, except fish. Bring to a boil; stir to separate beans. Cook 5 minutes. Stir occasionally. Add fish and cook 10 minutes more or until fish is done. Makes about 6 cups (4 servings).
Combine ingredients in large shaker or jar and shake well. Use separately as a breakfast drink or use with vodka and ice.
Mix meat, bread, egg and garlic salt together. Form into 1-inch balls and brown.
Melt in double boiler the marshmallows, oleo and juice of maraschino cherries. In large pan mix dry ingredients. Pour mixture from double boiler over dry ingredients (slowly). Mix well. Pack in tube pan well. Place in refrigerator overnight. Slice thin and serve.
Layer chicken in bottom of casserole dish, laying first one way, then the other. Pour 1/2 bottle of Italian dressing over chicken. Sprinkle 1/2 cup bread crumbs over top. Cover and place in microwave. Cook 10 minutes. Check for doneness. Do 1 minute intervals until done.
Sterilize 6 quart jars and lids. Make solution of vinegar, water and salt. Bring to a boil. Put 1 each of garlic, pepper, onion and 1 teaspoon dill seed in each jar. Pack cucumbers in jars. Pour boiling liquid in jars and cap.
Sift flour, baking soda, baking powder and spices together. Toss a little nuts and fruits into flour mixture and beat sugar and oil; mix at low speed. Add eggs, one at a time. Add pumpkin to flour mixture and water. Beat well until thoroughly mixed. Put in a greased loaf pan and bake at 350° for 1 hour.
Heat oven to 375°: Lightly spray 9-inch pie plate with nonstick cooking spray. Place spaghetti in prepared pie plate. Top with Velveeta Italiana pasteurized cheese spread and spaghetti sauce. Bake 15 minutes. Let stand 10 minutes. Sprinkle with fresh parsley, if desired. Cut into wedges. Makes 4 to 6 servings.
On a square of aluminum foil, place the hamburger or ground beef. Place a slice of onion, potato, carrot and celery on top. Dot vegetables with butter. Season with salt and pepper. Wrap foil drug store style. Repeat until hamburger is all used. Place on a cookie sheet and bake at 325 degrees for 45-55 minutes.
Cook squash and onions with butter and a little salt and pepper. After squash has cooked down, add salt, pepper and remaining ingredients. Bake at 300° for about 1 hour.
Preheat oven to 350°. Stir shortening just to soften. Sift in dry ingredients. Add cherry juice, cherries and milk. Mix until all flour is dampened. Then beat vigorously 2 minutes. Add egg whites; beat vigorously 2 minutes longer. Fold in nuts. Bake in 2 paper lined 8-inch pans in moderate oven (350°) for 30 to 35 minutes. Frost with any frosting but best with whipped cream frosting.
Mix dry ingredients in large bowl. Mix wet ingredients, except berries, in a small bowl. Add wet to dry ingredients. Stir until moistened. Lumps should remain. Fold in berries.
In large bowl, mix yogurt and milk well. Gently stir in dry ingredients just until moistened. Blend in chocolate chips. Fill muffin cups 3/4 full. Bake at 400° for 18 to 20 minutes or until browned. Makes 12 muffins.
Heat oven to 400°. Grease muffin tins. Combine Bisquick mix, sugar, milk, egg and shortening. Stir well. Batter will be lumpy. Add grated cheese. Stir and put into muffin tins. Yield: approximately 1 dozen.
Add 2 tablespoons milk to peanut butter; stir until well blended. Stir in whipped topping. Pour the remaining 2 cups milk into bowl. Add the pudding mix; beat with wire whisk until well blended. Spoon half the pudding mixture into 6 parfait glasses. Cover with whipped topping mixture. Top with remaining pudding. Refrigerate until ready to serve.
Put ham, onions and a little vegetable oil in a skillet and let simmer until done. Put water on this mixture and let come to a boil. Put potatoes into this mixture and cook until done. Stir once in a while. Use enough ingredients to make enough for your family.
Melt 1/4 cup butter or margarine in a large skillet. Add chops. Cook until browned on both sides. Remove and set aside, reserving drippings. Slice 4 rings from green peppers and set aside. Dice remaining peppers. Add remaining butter or margarine to drippings in skillet. Add diced pepper and onion. Cook over medium heat until crisp and tender. Add carrots. Cook 1 minute. Stir in sauerkraut, sugar, salt, pepper and thyme. Mix until well blended. Preheat oven to 350°. With a sharp knife, cut each chop horizontally from fat side to bone. Stuff kraut in pocket. Cook until done.
Chop tomatoes and grind the rest of the ingredients. Let stand overnite, then drain; add 3 pints vinegar, 2 pounds of sugar, 2 tablespoons mixed spices tied in a bag, 1/2 cup mustard seed. Cook 2 hours then jar.
Line 9-inch pan with 1/2 of pastry or use any prepared crust. Arrange apples in unbaked shell. Combine flour, sugar, salt and cinnamon and sprinkle over apples. Dot with margarine. Cover with remaining crust and flute and seal edges. Slash several holes in top for air to come out. Bake at 375° for 1 1/2 hours or until crust is golden brown and apples are tender.
Crumble cake. Put a layer of cake on bottom of dish. Add pudding, fruits (mixed together) and Cool Whip. Repeat layers until all are used. Good dessert for a group. Serves 10 to 12.
Mix all the ingredients together and let rise for 2 hours. Shape into balls and place in muffin pan. Let rise in pan for 1 hour. Bake in oven at 350°, about 35 to 40 minutes, or until brown.
Mix flour, baking powder, salt and pepper into a smooth paste. Add egg. In a heavy iron skillet, heat enough fat to half fill skillet. Fat is at proper temperature when a drop of batter forms a ball. Dip fish in batter and drop in fat. Turn to even cooking and cook 7 to 8 minutes, until batter coating is golden brown. Remove and put in paper lined pan in warm oven. Serve with hush puppies.
Mix pineapple juice and Kool-Aid, using 3/4 cup or more sugar to taste; refrigerate. Minutes before serving, slice ice cream in half; pour ginger ale into mixture that was refrigerated and put half of the ice cream into punch bowl. Using ladle, pour mixture of punch over ice cream a few times.
Boil sugar and water until it "threads" (soft ball on candy thermometer). Pour over pecans. Melt together the flour and margarine. Add egg yolks. Pour sugar and water syrup over this. Fold in stiffly beaten egg whites. Bake in unbaked crust at 350° for 20 minutes or until lightly browned.
Beat eggs slightly. Add salt and sugar and stir until sugar dissolves. Slowly add milk to egg mixture. Add nutmeg, cinnamon and vanilla. Pour into buttered pudding dish or cups. Place dish in pan of hot water in a moderate oven and bake 30 to 45 minutes at 325°, until custard is firm in center. Test with knife; if knife comes out clean, custard is done.
Put nuts and egg white into a bowl. Stir until nuts are coated. Combine sugar, salt and cinnamon. Add nuts. Stir until coated. Spread on baking sheet. Bake in a slow 300° oven until crisp and dried, about 20 to 30 minutes.
In baked pie shell, slice banana into shell. Prepare pie filling mix as directed on box, using 2 1/2 cups cold milk. Fold in 1/2 cup whipped cream and pour over bananas in pie shell. Chill at least 3 hours. Top with remaining Cool Whip. Garnish with banana slices and mint if desired.
Dissolve yeast in 1/2 cup warm water. Mix with remaining ingredients to make a soft dough. Let rise until double in bulk. Refrigerate overnight. Roll on floured board; cut into rolls. Fold over a thin slice of butter. Let rise overnight. Bake at 350° until slightly brown.
Brown ground beef with onions and drain grease. In a separate bowl, mix soup; add milk for consistency. Mix all ingredients together with taco seasoning mix.
Melt 2 tablespoons butter in saucepan. Blend flour into melted butter to form paste. Add cream, stirring constantly, until smooth, thick sauce forms. Add cheese. Stir sauce until cheese melts. Add horseradish, peas, ham and noodles. Blend well. Pour mixture into greased 1-quart casserole dish. Top with bread crumbs. Dot with 1 tablespoon butter. Bake at 350° for 30 minutes or until thoroughly heated.
Put wafers in cupcake liners in muffin tin. Mix the remaining ingredients together. Beat for 5 minutes with a beater. Spoon 2 tablespoons in each cupcake liner. Bake at 375° for 15 minutes. Top with cherry or blueberry pie filling. Makes about 18.
Put all ingredients in a bowl and mix on medium speed until well blended. Add 1 cup chopped nuts and 16 ounce bag butterscotch bits. Mix until well blended. Drop by teaspoonfuls onto cookie sheet. Bake 12 to 14 minutes at 350°.
Mix cheese, mayonnaise, pineapple, marshmallows and cherries. Pour into ice tray. Put in freezer unit. Makes 10 to 12 servings.
Begin 30 minutes ahead. In 3-quart saucepan over medium heat, cook salt pork until lightly browned; add onions and cook until tender, about 5 minutes. Add enough water to clam liquid to make 2 cups. Stir flour into onion mixture until blended. Gradually stir in clam-liquid mixture and cook, stirring constantly, until slightly thickened. Stir in potatoes, salt, celery salt and pepper; cover and cook until potatoes are tender, about 10 minutes. Chop clams; add clams, milk and butter to pan; cover and cook until heated through, about 5 minutes, stirring. Garnish with parsley. Makes 4 servings or 10 cups.
Mix together Parmesan cheese, oregano, basil, pepper and garlic powder; set aside. Dip the chicken in the Italian dressing and then in the cheese mixture. Place in a lightly greased (with margarine), shallow baking dish. Bake at 350° for 25 minutes or until tender.
In 2-quart saucepan, stir together cornstarch, tomato juice, brown sugar and cinnamon until smooth. Over medium heat, cook until mixture boils and thickens, stirring constantly. Add carrots. Heat through, stirring occasionally. Makes about 4 servings. Preparation time: 5 minutes. Cook time: 15 minutes.
Mix together cake mix (minus 1 cup), 1 stick oleo and egg and pat dough in 13 x 9-inch pan. Mix pumpkin, eggs, milk, brown sugar and cinnamon, then pour over dough. To 1 cup reserved cake mix, add 1/4 cup oleo and 1/2 cup brown sugar. Sprinkle on top of cake. Bake in 350° oven 1 hour.
Combine all ingredients, except 1/2 cup of pecans. Mix with hands until all one color. Form ball and roll in nuts. Chill.
Thaw the whipped topping. Open can of pie filling. Pour into 9-inch microwavable dish. Place cookies in a plastic bag. Close bag and break up cookies and sprinkle over the filling. Microwave on High for one minute. Spoon onto plates and top with the whipped topping or serve over ice cream.
Cream margarine, pumpkin, eggs, vanilla, raisins and nuts. Sift flour, sugar, soda, baking powder, cinnamon and salt. Combine dry ingredients to creamed mixture and drop by spoonfuls onto greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cook broccoli slightly less than the package says. Mix mayonnaise, onion, soup, egg and cheese. Add broccoli. Place in a greased casserole dish. Mix butter and stuffing. Spread on top of casserole. Bake for 30 minutes at 350°.
Cream shortening and sugars. Add other ingredients and blend well. Drop by spoonfuls onto an ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.
Boil sugar, milk and margarine 8 minutes. Add chips and marshmallow cream; beat well. Add nuts if desired. Pour into buttered 9 x 12-inch Pyrex dish and cut into squares. Freeze if desired.
Chop cabbage until fine. Pack loosely in quart jars. Add 2 teaspoons of pickling salt and 1 teaspoon of vinegar to each jar. Fill with cold water and put a two piece lid on each jar. Set in a cool dark place in a cardboard box (or on papers) as liquid will ooze out during fermentation process. Will be ready to eat in 3 to 4 weeks.
Sprinkle chops with salt and pepper. Coat with flour and brown on one side in hot shortening. Mix pineapple, sugar and cinnamon. Turn chops and cover with pineapple mixture; reduce heat to simmer. Cover and simmer for about 30 minutes until chops are tender. Yield: 4 servings.
Soak cubes of eggplant in salted water for 15 minutes. Rinse and drain well. Brown lamb on all sides in hot fat. Transfer to casserole. Pan-fry onion until golden. Add eggplant, seasonings and consomme to casserole. Brown rice in a dry skillet; add tomatoes with juice to rice. Pour over casserole. Bake at 350° until lamb is tender, about 1 1/2 hours.
In a medium skillet, brown the beef until crumbly. Drain. Mix in onion, tomato paste and steak sauce. Keep warm. Place bread on a large cookie sheet. Spread with margarine. Toast under broiler until brown. Spread with meat mixture. Top with cheese. Broil 4 to 6 minutes or until cheese is melted. Serves 6 to 8.
Stir sufficient flour into slightly beaten eggs and water to make a stiff dough. Knead thoroughly. Divide into two portions and roll out as thin as possible. Cover with a cloth and leave until partly dry. Then roll and cut in 1/2-inch strips. Part of the dough may be cut very fine to be used as topping on the cooked noodles. Boil noodles in salt water until tender. Drain. Brown 1/2 cup finely cut noodles in butter and pour over the cooked noodles before serving.
Cream butter and sugar. Add eggs, one at a time. Beat well after each. Add flour and vanilla. Bake at 350° for 1 hour.
Combine all ingredients, mixing well. Bake at 325° for 1 hour. Makes 2 loaves.
Mix all ingredients together and allow to refrigerate overnight. This will make salad firm and hold its shape.
Combine the liquid mixture with the dry mixture. Bake in 200° oven for 1 hour. Stir every 15 minutes. Turn oven off and leave mixture in oven for another hour.
Mix cinnamon and sugar in plastic quart size bag. Shake to mix well. Cut biscuits in quarters. Drop in bag and coat well. Grease Bundt pan. Sprinkle nuts in bottom of pan. Heat butter (or margarine), brown sugar and water in saucepan. Boil 2 minutes. Pour over biscuits and bake in 350° oven for 25 minutes.
Mix the mayonnaise, vinegar and sugar and pour over the salad. This is better if it sets overnight.
Cook potatoes, leeks, celery, carrots and onion in enough water to keep from sticking until tender. Add chicken broth, garlic, Accent, salt, and pepper.
Mix eggs and sugar well. Blend in beets. Add remaining ingredients and mix well. Pour batter into greased 9 x 13 x 2-inch pan. Bake at 350° for 45 minutes.
Mix first three ingredients and cover in ice; let set for 3 hours, then drain. Mix together other ingredients in large pan. Add cucumber mixture and bring to a boil. Reduce heat and simmer 10 minutes. Place in hot jars and seal.
Preheat oven to 350°. Lightly grease and flour 10 x 4-inch tube pan. Sift together the dry ingredients and set aside. Grate the washed carrots on medium grater or use coarse blade of food processor. (Should measure about 4 cups.) In large bowl of mixer at high speed, beat butter and sugars until light and fluffy, about 4 minutes. Add eggs, one at a time, beating well after each addition until smooth and light. In measuring cup combine fruit juices and peels. At low speed beat in flour mixture (in 4ths) along with juice and peels (in 3rds), beginning and ending with flour mixture. Beat just until smooth (about 1 minute). With wooden spoon stir in carrots, nuts and raisins. Mix well and spread evenly into prepared pan. Bake 60 minutes in pan and turn out onto cooling rack. Top with following Cream Cheese Glaze.
Sift flour, salt, soda and allspice together. Combine oil, sugar, egg and vanilla; mix well. Add flour mixture and oats; spread in greased and floured 8 x 8-inch pan. Bake at 350° for 35 to 40 minutes or until done.
Mix all ingredients and shape into rolls. Refrigerate for 24 hours. Bake at 300° for 1 hour.
Grill the ribeyes on the grill with liquid smoke. In the meantime, brown the beef, chicken or turkey in nonstick deep pan. Season the meat with your choice of seasonings. Add the mushrooms and onion with the raw meat. After meat is cooked, drain and add soup, stewed tomatoes, pinto beans and beer. After steaks are cooked, dice and add to chili. Season to taste with your favorite choice of seasonings.
Butter casserole dish. Put 3 slices of cubed bread in casserole dish. Add 1 cup chicken and 2 more slices of cubed bread. Beat eggs, milk, soup and mayonnaise. Mix well; pour over chicken and bread. Sprinkle with Parmesan cheese and dot with butter. Let stand 1/2 hour. Bake at 350° for 45 minutes.
Mix chicken, soup and almonds. Put in 9 x 13-inch pan. Stir asparagus and pimento and spoon on top of chicken mixture. Cover and bake at 350° for 1 hour. Uncover and sprinkle on onions around edge and bake 5 minutes more.
Mix soup, water, Ro-Tel tomatoes and onion. In a 9 x 13-inch dish, layer Doritos, chicken, soup and cheese. Repeat as necessary. End with cheese on top of Doritos. Bake at 350° for 20 to 25 minutes.
Spoon into buttered casserole and bake at 350° for 45 to 50 minutes or until the knife comes out clean and top is browned.
Clean greens and cut up 2 days ahead. Make sure you clean greens really well. Cook bacon in 4 to 5-quart pot until crisp. Drain bacon on paper towel. Remove all but 2 tablespoons bacon fat. Cut onions in bacon fat over medium heat and cook 5 to 6 minutes, stirring, until translucent. Add chicken broth. Bring to boil; add bacon and bring to boil. Add greens, a batch at a time, adding more as they cook down. Cover and simmer for 45 minutes to 1 hour, until leaves are tender and liquid is reduced by half. Add crushed red peppers over greens.
Cream sugar and shortening. Add egg, molasses and sour milk, which has had cup of bran soaking in it. Add dry ingredients. Bake at 375° for 20 minutes. Makes 18 medium-sized muffins.
Mix together in kettle: sugar, cocoa, milk and oleo. Let come to a boil. Add 1 cup peanut butter. Stir until dissolved. Remove from heat. Add oats and vanilla. Mix well and drop by teaspoon onto wax paper. Let cool until completely dry. When tops are dry, turn over. Store in dry place in cans or plastic containers. Enjoy!!!
Pound veal cutlets slightly and dust with flour and salt and pepper to taste. Cook them quickly on both sides in olive oil and butter. When brown on both sides, remove to a platter and keep warm.
Mix everything except sugar. After everything is mixed good, add sugar and mix well. Refrigerate.
Cream butter and sugar well. Sift together flour, salt and baking powder; add alternately along with milk. Add eggs and vanilla; mix well. Add nuts last. Bake in a 350° oven.
In large pan scald the 4 1/2 cups of milk, set aside. Combine sugar, salt, eggs and flour; add to scalded milk. Cook until it boils, stirring to prevent burning. Add vanilla and canned milk, cool. Add 1 1/2 cups sugar. Strain into a gallon freezer can and add enough milk to fill can 2/3 full and freeze.
Layer 1/2 of each ingredient as listed, then repeat. Garnish with pecans, coconut and cherries.
Stuff chilies with cheese (careful not to rip sides open). Roll in flour and set aside. In a bowl with the egg beater, mix whites until they peak. In a separate bowl, mix egg yolks with flour and gently fold the yolks into the white. With a big spoon, put chilies in egg whites. Cover chili well and put in hot oil. Cook quickly until golden brown on both sides. Place on paper towel. Serve with salsa on top.
Mix crumbs with margarine; save 1/4 cup. Put crumb mixture in a 9 x 13-inch pan. Press. Mix pudding with milk. Let ice cream soften, then mix with pudding. Pour over crumbs and chill. Top with Cool Whip. Crumble Butterfingers and add remainder of crumb mixture. Sprinkle over Cool Whip. Freeze.
Broil chickens with salt, pepper, sage and paprika sprinkled on it until brown. Mix soup, sherry and mushrooms. Put chicken in bottom of broiler pan. Pour mixture over chicken. Bake at 375° for 45 to 60 minutes until done. Serve with rice.
Put butter in baking dish to melt. Mix sugar, flour and milk. Add butter and pour back in baking dish. Pour fruit of choice over top and bake 1 hour at 325 degrees until brown and bubbly.
Put hash brown potatoes in frying pan and brown. Fry sausage and onion until done. Mix a little of milk with the eggs and scramble until done. Put all 3 ingredients (sausage, eggs and hash browns) in a dish and mix. Warm the tortillas in oven or microwave. Put the 3 jars of salsa on table with sour cream, cheese and tortillas. Put the egg mixture on first, then cheese and salsa.
Brown ground beef with salt and pepper; simmer with onion, garlic, soup and sour cream. In 1 1/2-quart casserole dish, layer meat mix, then layer of sliced frozen spinach until gone. Cover with Mozzarella cheese, shaved.
Brown hamburger and drain well. Cover with water and add seasoning. Let simmer until water is gone. Add meat on top of lettuce. Add diced tomatoes and cheese. Put sauce on top of meat. Add salt and pepper to taste.
Melt together chili sauce and cranberry sauce. Add brown sugar and lemon juice. Pour over either meatballs, sliced kielbasa or cocktail franks.
Mix and bake in greased loaf pan for approximately 50 minutes at 350°.
In a saucepan, cook onion in olive oil until translucent. Add spinach. Mix tomato paste with water and add along with rice. Cover. Simmer until rice is tender, about 20 minutes. Season with salt and pepper. Makes 4 servings.
Mix beef and sausage. Add chopped onion. Beat eggs in dish. Add to mixture. Then mix crackers or bread crumbs to stiffen. Add salt and pepper. Make into a loaf. Put in loaf pan, greased. Then make small dents in the middle. Pour ketchup into them. Bake at 350° for about 1 1/2 hours.
Combine ingredients in a large casserole dish. Bake in medium oven (350°) until firm (about 1 hour). Serve plain or with cream.
Mix pudding and buttermilk. Stir in Cool Whip. Pour half of mixture into bowl. Top with half of fruit. Pour remaining mixture over fruit. Next, top with remaining fruit. Chill before serving. (I use strawberries, grapes, bananas and kiwi, but any combination may be used.)
About 1 1/4 hours before serving, cut off tough stems of Swiss chard. Remove 8 large leaves; trim ribs of leaves very thin. Coarsely chop remaining Swiss chard to measure about 4 cups loosely packed. In 10-inch skillet over medium-high heat, in hot olive or salad oil, cook onion until it begins to brown, about 10 minutes.
Cook pepper, onion, celery, mushrooms and pimentos in tomatoes until tender. Make 4 cups creamed sauce made with chicken broth and canned milk to which 1 pound of grated American cheese has been added. Add cooked vegetable mixture. Add chicken. Add red pepper, Worcestershire sauce and salt to taste. Cook about 1 1/2 pounds of spaghetti and mix in with chicken mixture. Add more or less spaghetti to your own taste. Freezes well and may be halved.
Mix flour, sugar, cinnamon, salt and baking soda together in bowl. Add oil and eggs; mix well. Stir in strawberries and pecans. Pour into 2 greased and floured loaf pans. Bake at 350° for 1 1/4 hours. Cool in pans for several minutes. Remove to wire rack to cool completely.
Prepare frozen broccoli as directed. Drain. Blend together soup and flour. Add sour cream, carrot, onion, salt and pepper; stir in broccoli. Turn into 2-quart casserole. Combine stuffing mix and melted oleo. Sprinkle around edge of baking dish. Bake in 350° oven for 30 to 35 minutes or until hot through. Makes 6 servings. Can easily be doubled.
Preheat oven to 325°. Grease a 10-inch tube pan with an extra amount of softened butter, then lightly flour. Set aside.
Boil sugar, cocoa and butter; add milk for 1 minute. Add peanut butter, vanilla and oatmeal. Drop by teaspoon on cake pan. Let harden.
Mix butter and sugar. Add eggs one at a time mixing well after adding each one. Add flour. Pour into a greased and floured Bundt pan. Bake at 350° for 45 to 50 minutes. Tastes great with fresh strawberries and vanilla ice cream.
Mix all together except corn flakes and 1/4 cup butter. Put in 9 x 13-inch pan. Top with corn flakes and butter. Sprinkle with the paprika. Bake at 350° for 1 hour.
Prepare 8 servings of instant mashed potatoes. Into that beat an 8 ounce package of cream cheese. Add egg and dry onions to potato mixture. Place in ungreased casserole dish. Top with Parmesan or Cheddar cheese. Bake 30 minutes in 350° oven.