HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken; remove. Simmer 1 quart chicken broth with onion and celery until tender. Mash onion with a potato masher and remove any large pieces. Mash celery. In a separate pan, melt butter and blend in flour. Add to chicken broth. Pour the 2 kinds of cream into broth. Add cooked rice and chicken which has been chopped into tiny pieces. Season to taste.
Brown 1 pound rice in 1/4 pound margarine. Add 3 cans beef consomme, 1 can mushroom stems and pieces, salt, curry powder and green onions. Bake, uncovered, for 1/2 hour at 350°, then use as stuffing for turkey or bake, uncovered, for an additional 30 minutes or until done.
Place cottage cheese in large bowl. Fold in dry Jell-O and fruit. Fold in Cool Whip. Chill.
Slightly thaw the frozen fruit and orange juice concentrate. In a blender container combine mixed fruit, orange juice concentrate, banana and 1/2 cup cold water. Cover; blend until smooth. Transfer the mixture to a 2-quart pitcher. Stir in the milk. Serve immediately or chill in the refrigerator for several hours or overnight and stir just before serving. Garnish each serving with a quartered orange slice, lemon peel twist and mint sprig if desired. Makes about 6 (12 ounce) servings.
Cream butter; gradually add sugar, beating well. Add egg yolks, flour, milk, lemon rind, juice and salt. Beat until smooth. Beat egg whites (at room temperature) until stiff peaks form; fold into lemon mixture. Pour into pie shell. Bake at 375° for 15 minutes; reduce heat to 300° and bake 45 to 50 minutes. Cool. Yields one 10-inch pie.
Preheat oven to 375°. In a small bowl, mix flour, baking soda and salt. In a large bowl beat butter, sugar, brown sugar and vanilla. Beat in eggs. Mix in flour slowly. Stir in chips. Spread in a 13 x 9-inch baking pan for 18 to 20 minutes or until golden brown on top.
Scape corn from cobs and strain through coarse muslin cloth. Add the sugar, rice flour and coconut milk and cook over moderate heat, stirring constantly and adding coconut oil little by little to avoid sticking. When thickened, pour into coconut-oil greased platters. Serve with toasted coconut with sugar.
Bake sweet potatoes at 350 degrees for 1 hour or until done. Remove the skin while the potato is still hot. Mixer can be used to mix potatoes well with butter, flour, vanilla extract, sugar, spices, salt and milk. Divide mixture evenly into pie shells. Bake at 350 degrees for 1 hours. Serve with Cool Whip.
In bowl, mix the peanut butter and marshmallow cream. In heavy saucepan, cook sugar and milk until begins to boil. Continue to boil for a full 5 minutes over medium heat. Stir constantly, then pour over other mixture. Beat until smooth. Pour into a buttered pan. Cool completely; cut into squares.
Take the 2 cans of pineapple chunks and drain. If there is not enough liquid to make 2 cups, add water to make 2 cups. Cook juice and vanilla pudding until thick; cool. Add pineapple, bananas, cherries and mandarin oranges. Mix well. Pour into pan or bowl and sprinkle with nuts. Refrigerate overnight. May add coconut or marshmallows if wanted.
Soften and mix together good. Pour into graham cracker crust and freeze. Double for a 9 x 13-inch pan.
Drain pineapple reserving juice in a small saucepan. Set aside pineapple. Add enough water to juice to make 1 1/3 cups. Bring to a boil. Place gelatin in a bowl. Add boiling liquid and stir to dissolve. Cool until slightly thickened. In a bowl, whip cream. Gradually beat in sugar. Fold into gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into 1 1/2-quart serving bowl and chill at least 3 hours or overnight. Yields 8 to 10 servings.
Cook pasta and drain. Put in a greased 13 x 9-inch dish. Saute onion. Toss pasta with shredded cheese. Add onion and cubed ham. Melt butter; add flour and blend. Gradually add milk; stir until thickened. Add salt and pepper. Pour sauce over pasta. Add buttered bread crumbs last. Bake at 350° for 30 minutes.
Mix pudding and milk; beat until it thickens. Fold in whipped cream and rum. Pour into a baked pie shell. sprinkle 1/3 cup toasted coconut over the top.
Brown sausage and drain. Add back to pan. Add grated cheese over low heat, stirring often. Add can of drained tomatoes. Stir until cheese has melted.
In a bowl combine 1/4 cup Prego, beef, bread crumbs and Parmesan cheese. Shape into 4 patties, 1/2-inch thick.
Combine all ingredients, except salmon. Brush over steaks; marinate for 30 to 45 minutes, refrigerated. Broil on both sides until lightly browned and tender.
Mix first five ingredients in blender. Pour in heavy saucepan and heat over low heat until thick. Add vanilla and butter. Pour into baked pie crust. Top with meringue.
Mix cream cheese and sugar; set aside. Place pretzels and butter in bottom of a 9 x 13-inch baking dish and bake at 400° for 10 minutes. Spread cream cheese mixture with lukewarm pretzels in bottom of baking dish. Dissolve gelatin in boiling pineapple juice; stir in strawberries and allow to thicken to jelled point. Spread over cream cheese and pretzel mixture. When set, spread the whipped topping on.
Melt butterscotch and chocolate chips over low-medium heat on stove (double boiler can be used). Remove from heat; carefully mix in chow mein noodles. Fold in peanuts. Stir carefully until mixture is stiff. Drop by teaspoonfuls onto wax paper; cool.
Cook onions, peppers and butter for 5 minutes. Add meat and allow to brown. Add corn, soup, sugar, salt and black pepper, simmer for 15 minutes. Stir in flour blended with water. Cook for 5 minutes. Delicious with cornbread or main dish.
When the macaroni and cheese dinner is done, add Veg-All, onion, tuna and mayonnaise. Mix well and either heat in oven a few minutes until warm or chill and serve as either a casserole or salad.
Melt butter in heavy skillet (iron skillet). Add brown sugar, then arrange pineapple slices. Can put cherry in center, if wanted.
Pour apple juice and cranberry juice into large kettle. Add cinnamon sticks, whole cloves and thinly sliced unpeeled orange. Bring to a boil, then simmer for at least 1 hour. Serve warm. This can be put in crock-pot and kept on low for continuous serving.
Grease 2 loaf pans. Mix first 5 ingredients together. Fold in dry ingredients and add nuts. Bake in loaf pans for 1 hour at 325° (or until done).
Combine sour cream, blue cheese and salt in small mixing bowl. Cover and refrigerate. When ready to serve, garnish with chopped parsley.
Mix gelatin in hot water. Thaw frozen strawberries in hot gelatin. (This also quick cools the gelatin.) Add all ingredients. Spread 1/2 of the mixture in a 7 x 11-inch glass baking dish. Freeze about 5 minutes. Refrigerate remaining half. Spread 1/2 pint sour cream over frozen gelatin mixture. Add balance of mixture and refrigerate. Serve on lettuce leaf.
Mix all ingredients together; chill and serve with thinly sliced cucumber or lemon and a dollop of sour cream for garnish.
Fill a casserole dish with sliced apples. If very sweet, add the lemon juice. Add the water, sugar, cinnamon and nutmeg. Crumble the bread over top. Sprinkle the brown sugar over. Dot generously with butter or margarine. Cook 45 minutes or until apples are tender at 350°.
In large pot, brown beef in a little water. Precook hash browns (1/2 package at a time) in microwave for 6 minutes on High power. In pot with browned meat, add cooked potatoes, drained carrots, 2 cans soup and 1 can of water. Stir together and salt and pepper to taste. Simmer on low to medium heat for 30 to 45 minutes, stirring and adding more water as needed.
Mix all ingredients together and pour in a 1 1/2-quart buttered casserole dish. Place in a pan of hot water. Bake at 325° for one hour, or until set.
Run cheese, green pepper, onion and eggs through a food processor. Add salt and pepper, horseradish and salad dressing to taste.
Combine sugar, cornstarch, syrup and water in saucepan. Bring to boil. Cook, stirring constantly until clear and thickened. Add jello, stirring until dissolved. Cool. Slice berries in pie shell. Pour in jello mixture. Chill until firm. Top with Cool Whip.
Cook chickpeas in enough water to cover until tender, 1/2 to 1 hour. Saute onion in olive oil. Add to chickpeas. Add carrots and zucchini. Cook on low heat until vegetables are tender. Add a little water if necessary to keep moist. Add 1 1/2 teaspoons coriander, 1 teaspoon cumin and 1 teaspoon turmeric. Add salt, depending on your taste. Cook on low heat for 10 minutes. Add fresh coriander leaves, chopped fine, and 1/2 small chili if you like it hot and spicy. Just before serving, stir in yogurt.
Grease a 13 x 9-inch pan. Heat corn syrup, margarine and chocolate chips to boiling in a large saucepan, stirring constantly. Remove from heat; stir in vanilla. Pour over in a large bowl; toss until coated. Fold in marshmallows 1 cup at a time. Press in pan with buttered hand. Cut in squares after letting stand 1 hour. Store at room temperature. Yield: 24 two-inch squares.
Preheat oven to 350°. Grease and flour a loaf pan. Cream butter and sugar together. Add eggs and beat well. Add remaining ingredients and mix well. Pour into loaf pan. Bake for 1 hour or until brown. Wonderful warm with butter or Cream Cheese Spread.
Place milk in top of a double boiler over boiling water; cook until hot. Stir in cornmeal; cook stirring until thickened. Remove from heat; stir in butter, cheese, yolks and salt. Stir until cheese melts. Beat egg whites at room temperature until stiff peaks form; fold into cornmeal mixture. Pour into greased 2-quart casserole; bake at 350° for 30 to 35 minutes or until puffed and browned. Serve immediately.
Cream together sugar and butter; add eggs and milk. Stir in mixed dry ingredients. Mix well. Fold in rhubarb. Batter will be thick. Spread into a well greased 9 x 13 inch pan.
Combine cocoa, margarine, milk, sugar, peanut butter and vanilla. Cook for 3 minutes. Add oatmeal. Drop on cookie sheet or wax paper and cool. Makes approximately 2 dozen.
In a 1-quart saucepan over medium heat, bring tomato juice, garlic, 3/4 of the seasonings and pepper to a boil. Reduce heat to low and simmer mixture 10 minutes, stirring occasionally.
Mix dry ingredients and sift 3 times. Take about 2 tablespoons flour mixture and sprinkle over nuts and fruit. Cream butter, eggs and sugar. Add applesauce and sweet milk. Add flour; mix well. Add fruit mix. Drop by teaspoon on cookie sheet. Bake about 12 to 15 minutes at 350°.
Blend Crisco and sugars. Add egg and vanilla and mix well. Combine flour, salt and soda and add to mixture. Mix thoroughly. Stir in chocolate pieces and nuts. Drop from teaspoon onto nongreased cookie sheets. Bake at 350° for 10 to 12 minutes.
Blend first 5 ingredients in blender. Add to chicken and mix well. (Add more yogurt if needed to dilute dressing a bit.)
Cream the shortening, sugars and vanilla. Add eggs. Stir in peanut butter and dry ingredients. Form into small balls. Place on ungreased cookie sheet. Bake 5 minutes. Remove from oven and push a Hershey's Kiss in center of cookie. Return to oven for 3 to 4 minutes. Use a 350° oven.
Bone and flake salmon. Mix salmon thoroughly with cream cheese, lemon juice, onion, horseradish and liquid smoke. Place in 3-cup mold or bowl that has been lined with plastic food wrap. Chill 6 hours and unmold onto a plate. Garnish with thinly sliced lemon. Serve with wheat crackers.
In a large mixing bowl, combine cucumbers and onion. Sprinkle with salt. Cover with ice water and let stand for 3 hours. Drain well. Rinse and drain again. Combine all ingredients. Heat just to boiling. Fill pint jars, leaving 1/2-inch headspace. Refrigerate when cooled.
Cook rice as directed. Saute onion in margarine. Mix all ingredients together. Bake at 350° for 20 to 30 minutes.
Mix dates and water in pan. Cook on stove for 5 minutes or until thick when stirred. Set aside.
In a bowl or a bag, combine flour, salt and cayenne pepper. Add chicken pieces and shake to coat.
Toss together bread and pineapple. Melt margarine; add sugar and eggs. Beat until well blended and pour over bread and pineapple. The longer this has to soak the better. Overnight is best. Bake 30 minutes at 350° until well browned.
Melt butter in skillet; add herbs and chicken and brown. Mix cream of chicken soup, tomato soup and mushrooms. Put chicken in casserole dish. Add soup mixture. Cover; cook 1 hour at 300°.
Mix flour and salt together. Add eggs, oil and water together with flour and salt. Knead until no longer sticky. Add more flour if needed. Roll out and cut in fine strips. Dry out on board or table. Boil water and cook until tender. Use in soups.
Mix together the first 3 ingredients. Form into balls. Use a nonstick pan and melt together the chips and paraffin over heat, slowly. Don't boil, just heat. Take a toothpick and dip the balls into chocolate and put on wax paper.
Melt jelly and mustard in saucepan over low heat. Cut wieners into 1-inch chunks and add to jelly-mustard mixture. Heat until warm through and transfer to chafing or warming dish to keep warm.
Melt butter; stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil, without stirring, 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually pour over popped corn, mixing well.
Mix all ingredients and put in a 1 1/2-quart casserole. Cover and bake at 350° for 1 to 1 1/4 hours. Serves 6. Delicious with steaks and other meats!
Brown hamburger and drain. Stir in beans and peppers. Fix taco seasoning mix according to directions and add to hamburger while it is browning. This makes a dip.	Layer dip, sour cream, cheeses and olives. Bake at 350° until bubbling.
Prepare pudding mix according to directions on package using milk and coffee granules. Fold in 1/2 c. prepared whipped topping. Pour into pie crust. Chill 2 hours. Before serving, top with remaining whipped topping and almonds.
Cook chicken;	cut into bite size pieces; set aside. Cook noodles according	to package directions. Set aside. Combine soup and next 10 ingredients in a 2-quart bowl. Stir well. Heat, stirring once. Place 3 noodles in a greased 12 x 8 x 2-inch baking dish. Layer half each of chicken pieces and soup mixture over noodles; repeat layers. Top with cracker crumbs and dot with butter. Bake at 350° for 30 to 40 minutes or until bubbles. May be microwaved.
Heat oven to 450°. Generously grease 8 medium muffin cups. Beat eggs slightly in medium bowl. Stir in remaining ingredients with fork, just until smooth (do not overbeat). Fill muffin cup 3/4 full. Bake 25 minutes. Decrease oven temperature to 350°. Bake 10 to 15 minutes longer or until deep golden brown. Remove from cups immediately. Serve hot.
Drain juice from clams. Pour over vegetables in saucepan. Put enough water to cover vegetables. Simmer on medium heat until vegetables are tender. Melt butter in large pan. Add flour and half and half. Stir with wire whip. Keep mixing, about 15 minutes, until thick, then add vegetables to it.
Mix thoroughly with hands. Shape into balls. Bake on greased cookie sheet at 350° for 30 to 45 minutes. Flip halfway through baking time to allow even browning.
Add hot water to jello and melt marshmallows in this. Add other ingredients and let set.
Boil potato in jacket until well done. Peel and add sugar. Mix with potato until it makes a dough. Roll out on floured surface until thin. Spread peanut butter on top. Roll up. Refrigerate; when well chilled, slice.
Sift flour, soda and salt together and set aside. Mix margarine and sugar together until creamy. Add egg and vanilla to sugar mixture. Mix dry ingredients with butter mixture. Add Rice Krispies, chocolate morsels and raisins. Drop by teaspoonfuls on cookie sheet. Bake at 350 degrees for 12 minutes.
Fry sausage, then add cheese; cool. Add egg. Stuff mushrooms. Bake about 10 to 15 minutes at 350°.
Combine beans, milk, soup, pepper and 1/2 of onions. Pour into a 1 1/2-quart casserole. Bake, uncovered, at 350° for 30 minutes. Top with the remaining onions; bake for 5 minutes longer. Extra mushrooms added are great.
Melt oleo and add sugar. Beat in eggs, milk, cornmeal, vinegar and vanilla. Stir in pecans. Pour into shell and bake at 375° about 20 to 30 minutes. Pie is done when knife inserted in middle comes out clean. Turn oven off and let pie completely cool in oven (overnight is best).
Beat egg whites until stiff; add sugar, shortening and vanilla alternately. Covers one cake. Very good.
Combine salt, eggs and baking powder in bowl. Place over smaller bowl of hot water and beat with rotary eggbeater, gradually adding sugar until mixture becomes thick and lemon colored. Remove bowl from hot water. Fold in flour and vanilla. Pour in greased and floured pan. Bake at 400° for about 13 minutes. Turn out on cloth, spread with jelly and roll up.
Beat eggs, then add the remaining ingredients.	Heat on medium heat, stirring constantly until thickens.	This dressing is excellent to use with cabbage slaw.
Mix Jell-O with 3 cups sugar and 3 cups of boiling water until dissolved. Add 4 cups cooled water and lemonade and mix well. Add extract and pineapple juice. Freeze overnight. Take out 1 hour before serving and add ginger ale. Will be slush form. This is great!
In skillet brown meat. Drain. Stir in taco seasoning, water, corn, green pepper and tomato sauce. Pour into a 2-quart casserole.
Fill medium saucepan 3/4 full of water; bring to boil over medium heat. Add noodles and continue boiling until tender; drain noodles and place back into pan. Put in 1/2 to 1 stick butter and toss gently until coated well. Salt to taste and enjoy.
Drain pineapple and oranges. Combine fruit, marshmallows, coconut and nuts. Mix in sour cream and sugar. Stir all ingredients. Chill. Serves 4 to 6.
Cream butter and sugar. Add eggs, one at a time. Beat well after each egg. Add flour and whipping cream alternately. Add vanilla. Put into a greased and floured (deep) cake pan. Put in cold oven and bake for 1 1/2 hours at 300°.
Lightly brown sausage and drain well. Mix cream cheese and sausage until well blended. Roll out crescent rolls into two rectangles pinching crease together. Spoon sausage mixture onto dough forming a log roll long wrap of the dough. Fold dough around log roll. Brush outer dough with egg white and sprinkle with poppy seed. Place on ungreased cookie sheet. Bake 20 minutes at 350°. Cool and slice.
Mix thoroughly; pour into jar with screw top. Shake in jar before each serving. Start with less sugar, add to desired taste.
Mix together eggs, syrup, sugar, salt, lemon juice and butter. Add vanilla and pecans and mix. Pour mixture into unbaked pie shell. Bake 35 to 40 minutes in 350° oven. Top with ice cream.
Melt margarine in 2-quart baking dish while heating oven to 350°. Mix in a bowl the flour, sugar, egg, milk and baking powder. Pour into melted margarine. Do not stir. Pour canned fruit over mixture. Do not stir. Sprinkle with cinnamon and sugar and bake 45 to 60 minutes.
Lightly oil and flour dust 2 bread pans. Beat eggs until frothy; add sugar, oil and vanilla. Blend in remaining ingredients. Bake at 350° for 1 hour.
Sift together flour, sugar, baking powder and salt. Cut Crisco into mixture. Add eggs, vanilla and milk; mix well. Take 3/4 dough and pat into greased large cookie sheet. Spread cherry pie filling over dough. With remainder of dough, roll thin and cut in strips to make lattice, top with powdered sugar. Bake 25 to 30 minutes at 350°.
Heat oven to 350°. Grease a 13 x 9-inch pan. In a large bowl, combine cake mix, margarine and milk; mix well. Press half of dough evenly in bottom of greased pan. Sprinkle chocolate chips and nuts evenly over dough; drizzle evenly with ice cream topping. Crumble remaining dough mixture over ice cream topping. Bake at 350° for 25 to 30 minutes or until caramel begins to bubble. Cool completely and cut into bars. Makes 36 bars.
Bring butter to room temperature. Cream the butter and sugar; add eggs and mix well. Add vanilla and flour. Roll out dough 1/8 inch thick on lightly floured board. Cut with cookie cutter and lay on ungreased pans or on waxed paper on breadboard. Chill several hours or overnight. Brush with lightly beaten egg white and sprinkle with finely chopped nuts. Bake at 375° about 10 minutes. Makes about 12 dozen.
Peel potatoes. Cut up small. Roll 15 to 20 minutes until done. Drain. Put in baking pan. Lay cheese on top. Sprinkle with seasoning salt. If need be, add a little milk to make cheese loose.
Beat eggs. Blend together flour and sugar, then sift into eggs. Add remaining ingredients in order listed. Turn into a 9-inch pie plate (greased). Bake at 350° for 30 to 40 minutes, or until coconut is nicely browned. Makes its own crust.
Mix sugar, water, corn syrup and salt in a 2-quart casserole dish. Cover loosely with plastic wrap. Microwave on High for 5 to 6 minutes. Uncover. Microwave on High for 8 to 10 minutes (according to your microwave).
In a reservable container, layer carrots, bell peppers and onion rings; set aside. Combine vinegar, oil, sugar, mustard, soup, Worcestershire sauce, salt and pepper in a large jar. Cover container tightly and shake until blended. Pour over vegetable. Refrigerate overnight. Tans lightly.
Combine oats, cocoa and salt. Combine margarine, sugar and milk; boil for 2 minutes. Add vanilla; pour over oats mixture. Stir only to blend well; drop onto waxed paper. Let cool.
Sprinkle cabbage with salt and let stand 1 hour. Add celery and green peppers; let stand 20 minutes longer. Drain well.
Press broccoli between paper towels to remove excess water. Combine cornbread mix, eggs, onion, cheese, butter and seasoning. Stir well. Stir in broccoli. Batter will be thick. Pour mixture into greased 8-inch square pan. Bake at 375° for 20 to 30 minutes or until golden brown. Cool slightly. Cut into squares.
Beat eggs until lemon-colored. Combine salad oil, sugar, zucchini, cinnamon, nutmeg, salt, baking soda and baking powder. Mix well. Then add flour and nuts. Put in well-greased 3-quart Bundt pan. Bake at 350° for 1 hour. Let cool for 10 minutes. Store in covered container or wrap in foil.
Beat cream cheese and sugar in a bowl. Gradually add milk. Beat until smooth. Stir in vanilla, coconut and Cool Whip. Spoon into crust. Freeze about 4 hours or until firm. Garnish with toasted coconut, if desired. Let stand at room temperature 15 minutes before serving.
Beat butter and Crisco together real good. Add sugar on low slowly. Add Pet milk and vanilla. Whip real good.
Reserve 36 whole almonds; finely chop or grind remainder. Sift flour with baking powder and salt. Thoroughly cream butter and sugar. Stir in all remaining ingredients.
Grease and flour pan or large oblong dish for baking. Mix sugar and eggs. Pour in oil, vanilla and anise. Slowly put in flour and baking powder. Mix well. Pour into dish (batter). Bake at 350° for 1/2 hour or until golden brown.
Sprinkle salt over cucumbers and onions; let stand 3 hours. Drain off accumulated liquid. Add celery seed, mustard, ginger powder, turmeric, sugar and vinegar. Cook until mixture is boiling. Put in sterilized jars and seal while hot. Makes 6 to 8 pints. These are very easy to make and delicious! Makes 6 to 8 servings.
In saucepan combine potatoes, onions and salt. Add enough water to cover potatoes. Cook until tender, drain. Place potatoes in casserole which has been lightly greased. Sprinkle flour over potatoes. Pour milk over potatoes. Dot with margarine. Cover with grated cheese and bake in 350° oven for 30 to 40 minutes.
Cook rice. Turn soup into saucepan. Stir in milk, Worcestershire sauce and lemon juice; heat to simmer. Stir in half of the cheese and drained crab meat. Mix with hot cooked rice. Turn into shallow 1 1/2-quart baking dish and top with remaining cheese. Bake at 350° about 15 minutes until thoroughly heated and cheese is melted. Serve. Makes 5 to 6 servings.
Saute pecans in butter and set aside. Mix remaining ingredients thoroughly. Place in 1 1/2-quart baking dish. Bake at 350° for 30 minutes. Serve hot with wheat crackers.
Combine tomato, corn, peppers, garlic and parsley in medium bowl. In a small bowl, whisk the oil, dressing and lemon juice. Pour over vegetables and toss. Marinate for at least 30 minutes. Serve at room temperature or slightly chilled. Serves 4. Contains 56 calories and 1.7 g fat.