HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook broccoli in salted water. Drain. Saute onion in hot butter; blend together soup, cheese and seasonings over low heat. Cook until cheese is melted. Add onion and broccoli and cook 1 minute. Stir in almonds. Serve hot.
Brown ground beef with the chopped onion. Drain, rinse and pat dry. Using large pot, combine soup and water; bring to a boil. Add drained kidney beans, chili powder, tomato wedges and ground beef. Cover and simmer over low heat for 30 minutes.
Melt margarine in large skillet over medium heat. Add onions and saute until wilted. Add green peppers, celery, garlic, salt and pepper. Saute briefly. Blend in tomatoes, parsley and hot pepper sauce to taste. Cover and cook 10 to 15 minutes. Uncover and cook 5 minutes more. Preheat oven to 450°. Arrange fish fillets in a large baking dish that has been lightly oiled. Cover with sauce. Bake about 15 minutes.
Blend butter, mustard, poppy seed, worcestershire sauce and onion. Split rolls and spread mixture on each roll. Put one slice of ham cut to fit on each roll. Then cheese and another slice of ham. Bake at 350 degrees for 12 to 15 minutes or until cheese melts. Serve hot.
Parboil peppers for 2 or 3 minutes, until they are semi-tender. Cool. Slit sides of peppers and carefully remove seeds. Stuff grated cheese (your favorite!) into peppers. Dip in tempura batter and fry until golden brown.
Mix all fruit in a large bowl. If using canned fruit, drain all liquid from fruit before adding to the salad. Add the sour cream; mix well. Refrigerate until chilled. Serve chilled.
Mix together the first 4 ingredients. Spread onto a 9 x 13-inch pan. Bake at 350° for 15 minutes; remove and set aside. Mix together the remaining 7 ingredients; spread over above mixture. Bake for 25 minutes at 350°.
Prepare shells according to package and drain. Mix dressing according to package directions and set aside. While pasta is still warm, add tomatoes, cheese and onion. Season with oregano, grated cheese and garlic. Pour dressing over salad and toss. Refrigerate until ready to serve.
Combine all ingredients in a large heavy saucepan. Cook over low heat to soft ball stage 232° stirring constantly. Remove from heat and beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by tbsp. onto greased waxed paper. Let stand until firm. Yield 2 dozen.
Spray a 9 x 13-inch baking pan with Pam. Spread pecans and coconut in bottom of pan. Mix cake mix as directed. Pour over pecans and coconut mixture.
Mix together the flour, sugar, soda, salt, cinnamon and allspice. Add eggs, buttermilk, oil and pineapple; mix well. Blend in Raisin Bran. Bake at 400° for 15 to 20 minutes according to size of muffin tins. Makes 3 to 5 dozen. It is better if you mix up batter the night before. Keeps up to six weeks in refrigerator.
Combine ingredients and pour in greased and floured pan. Bake at 350° for 45 minutes.
Mix together and form into walnut size meatballs. Bake on cookie sheet at 375° to 400° until done (8 to 10 minutes).
Combine ground pork, water chestnuts, green onions, salt and pepper, mixing lightly but thoroughly. Divide mixture into 4 equal portions and shape into patties about 1/2-inch thick. Place patties in heavy skillet. Cook over medium heat 5 minutes. Turn and cook 5 minutes. Pour off drippings as they accumulate. Turn patties, brush lightly with glaze and continue cooking 3 minutes or to desired doneness. Serve on lettuce rafts. Makes 4 servings. Preparation time: 10 minutes; cooking time: 13 minutes.
Put rice in greased baking dish. Sprinkle 1/2 envelope of onion soup mix and 1/2 can of each of the soups over the rice. Place pork chops next and add rest of soups. Add water. Top with undrained mushrooms. Cover. Bake 3 hours at 300°.
Beat eggs, onion, salt and water. Melt butter in a large skillet over medium heat. Cook and stir vegetables in butter 2 minutes. Pour egg mixture over vegetables. As mixture begins to set at bottom and sides, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout but still moist, 3 to 5 minutes. Makes 3 servings.
Dissolve 1 small lemon jello in 1 c. boiling water. Stir in 2 c. vanilla ice cream. When partially set, add 3 sliced bananas, miniature marshmallows, some chopped maraschino cherries, a small can drained, crushed pineapple, pecans. Refrigerate until set.
Melt butter in a large saucepan; blend in flour. Cook over low heat until bubbly, stirring constantly. Gradually add broth and milk; cook until thickened, stirring constantly. Stir in chicken, peas and carrots, seasonings; heat.
Remove all fat and membrane from tenderloin; pierce with fork. Add garlic and marinade. Refrigerate for 24 hours. Cook at 350° for approximately 45 minutes.
Cream sugar and margarine. Add eggs, one at a time. Gradually add flour and vanilla. Pour 2/3 of batter into a 9 x 12-inch pan. Pour pie filling over batter. Dab remaining batter by spoonfuls over filling. Bake at 350° for 50 minutes.
Beat eggs until fluffy. Add sugar, oil, vanilla and zucchini. Mix well. Add flour, salt, nutmeg, cinnamon and nuts. Bake for 50 minutes to 1 hour at 350°. Serves two loaves.
Combine first 5 ingredients and heat to lukewarm. Add yeast, soda, dill seed, minced onion, egg and flour. Combine ingredients and add flour, beating well. Turn out on floured board and knead. Place in oiled bowl, turning over so all sides are oiled. Cover with towel. Let rise (double) about 1 hour. Punch down. Knead and form loaf. Let rise until light, about 30 to 40 minutes. Bake at 350° for 35 to 45 minutes or until golden brown. Brush top with butter; sprinkle with salt. Cool 5 minutes in pan. Turn out on cooling rack.
In a large saucepan, cook onion and celery in butter until tender. Stir in flour until smooth. Gradually stir in water and bouillon and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add corned beef, sauerkraut, cream and 1 cup of the cheese. Cook for 30 minutes or until slightly thickened, stirring frequently. Ladle into 8 ovenproof bowls. Top each with a slice of bread and put 1/4 cup of the cheese on top of the bread. Place in oven under broiler until the cheese melts and browns ever so lightly.
Crush fennel seed (I use wax paper and roll with rolling pin). Bake or grill tenderloin until medium rare. Meanwhile, prepare sauce. Melt 1 tablespoon butter and olive oil in skillet; stir in garlic, red pepper flakes and crushed fennel. Cook for 1 minute. Add tomato paste; stir and cook for 2 minutes. Increase heat; add Marsala and red wine. Cook about 10 minutes until reduced in half. Add half and half; stir and cook about 10 to 15 minutes, until sauce is thick enough to coat back of spoon. Strain sauce into bowl. When tenderloin is about half cooked, rub with 1 tablespoon butter and olive oil and sprinkle with salt and pepper. Slice tenderloin into 4 serving pieces and pour the sauce over.
Heat mushroom soup and cream cheese in microwave until soupy (slightly). Mix gelatine with hot water and blend with soup mixture. Add remaining ingredients. Spray mold with Pam. Pour mixture in mold and refrigerate until fairly firm.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Cream 1/2 cup butter and sugar. Mix in eggs and vanilla. Beat well. Stir in flour, baking soda, baking powder and salt alternately with sour cream. Fold in apples. Spread batter in pan. Mix remaining ingredients and sprinkle over batter. Bake for 45 to 55 minutes.
Blend all ingredients except tomato sauce. Put into loaf pan and cover with 2 strips of bacon, if you want. Pour over all of it. Bake 1 hour at 350°.
Saute the celery, onion and bell pepper in the oleo. When tender, add the soup and cheese. Cook over low heat until cheese melts. Cook noodles in chicken stock and add cut up chicken, cheese mixture and 1 can chopped mushroom pieces.
Brown chicken breasts in 1/2 cup butter. Dip chicken in mixture of first 4 ingredients. Place diced vegetables in 9 x 13-inch pan. Add chicken and cover with sauce.
Brown the vermicelli in the margarine. Add the rice and the chicken broth. Crumble in some parsley flakes. Salt heavily, cover, bring to boil. Simmer 30 minutes or until tender. Stir before serving. (May need to add a little water, as it is simmering, if liquid cooks out.)
In a double boiler melt the caramels and heavy cream over hot, not boiling water. Scatter nuts thickly in the bottom of the pan. Let caramel mixture cook a few minutes, then drop spoonfuls of the caramel partially over the nuts, letting the nuts stick out around the caramel. Let stand until firm, then cover or dip each piece with chocolate.
Mix ingredients together and place in electric or hand crank freezer. Add milk to the "fill" line on freezer. Fresh or frozen fruit may	be added to make different flavors (1 quart strawberries, 8 to	10 soft peaches, mashed and 3 to 4 bananas).
Combine ingredients in order listed; blend well. Pour into pie shell. Bake at 300° for 45 minutes. Cool before serving.
Mix all ingredients. Pour into greased 13 x 9 x 2-inch baking pan. Bake at 350° for 35 to 40 minutes. Cake should "spring back" to touch.
Roll crackers out very fine. Mix with melted butter and poppy seed. Cook fryer and cut off bone in fine pieces. Mix soups and sour cream. Mix 1/2 of cracker mix in 9 x 13-inch dish or pan. Pour the wet mixture over cracker layer. Pour chicken on top of wet mixture. Last put rest of cracker mix on top of chicken layer. Bake at 350° until bubbly, about 35 to 40 minutes.
Steam the broccoli and cauliflower until just tender. Put in a 9 x 13-inch pan. Put the cans of mushroom soup in a bowl with 3/4 can milk. Beat together until creamy; pour over the vegetable mix. Take a block of Cheddar cheese; grate and put over top of vegetables and soup. Do not skimp on cheese. Take the Ritz crackers and crush (not real fine). Add butter or margarine until damp. Spread over top of dish. Cover entirely; bake at 350° until crumb mixture is golden brown. Serves 12 to 15. Freezes well.
Slice eggs in half. Put yolks in bowl; combine with seasoning. Stuff whites with yolk mixture. Garnish with parsley.
In a large bowl, beat the egg. Mix in the peanut butter, honey and milk. In a medium size bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture to the peanut butter mixture. Mix until all the dry ingredients have been moistened. When the dough is smooth and elastic, spoon into a greased loaf pan. Bake at 350° for about 45 minutes.
Boil salmon; skin and bone carefully. Cool in stock. Serve on a round platter on a bed of crisp lettuce leaves and sliced cucumbers. Garnish with sliced eggs, tomatoes and parsley. Garnish with mayonnaise; sprinkle with fresh dill and shrimp. Serve extra mayonnaise. Halibut or trout may be substituted for salmon.
In a bowl, combine biscuit mix and milk. Turn onto a floured surface; knead 8 - 10 times. Roll the dough into a 12 inch x 10 inch rectangle.
Cook and brown ground beef until well done. Mix all other ingredients in a bowl and add ground beef. Pour and spread into a 9 x 13-inch baking dish. Cover top with bacon strips. Bake at 400° for 20 to 30 minutes.
In 2-quart microwave-safe casserole, stir together broth, cornstarch, vinegar and soy sauce until smooth. Stir in onions and cover with lid. Microwave on High 10 minutes or until boiling, stirring twice during cooking. With fork, stir broth in swirling motion without stirring. Slowly pour eggs into swirling broth, then stir just until eggs are set in long strands. Makes 4 servings.
Chop cabbage. Brown meat and onion. Stir in rice. Layer cabbage, meat mixture, salt and pepper. Mix soup and water and pour over all. Bake, covered, at 350° for 1 1/2 hours, or cook in crock-pot for 2 hours on high, 4 hours on low.
Place sugar and syrup in 1-quart casserole and stir. Microwave on High 4 minutes. Stir in nuts. Microwave 3 to 5 minutes until light brown. Add butter and vanilla. Blend well. Microwave on High 1 to 2 minutes. Peanuts will become light brown and syrup very hot. Add baking soda. Gently stir until light and foamy. Quickly, pour into greased cookie sheet. Cool 1 hour. Break in pieces. Store in tight container.
Grease a baking dish. In a mixing bowl, combine the sweet potatoes, orange juice, milk, vanilla, sugar, salt, 3 tablespoons melted butter and cinnamon. Beat until fluffy and pour into the prepared baking dish. Mix remaining butter, brown sugar, flour and pecans. Sprinkle the mixture over the potatoes.
Brown ground beef in skillet until crumbly. Drain. Add onion and garlic. Cook until onion is soft. Add remaining ingredients. Cook until hot and bubbly. Garnish with cheese, black olives and onion. Serve with tortilla chips.
Cream shortening, sugar and eggs. Make a paste with food coloring and cocoa, then add to creamed mixture. Add salt and flour alternately with buttermilk and vanilla. Blend in soda and vinegar. Bake 30 minutes at 350° in 2 (8-inch) round pans. Frost with cream cheese frosting.
Combine cake mix and sugar in mixing bowl. Add oil and the next 4 ingredients. Beat 6 minutes at medium speed. Pour into a 10-cup greased Bundt pan. Bake at 350° for 40 minutes or until done. Cool in pan for 10 minutes. Remove. Drizzle with lemon glaze and cool completely.
Slowly cook sugar, corn syrup, butter and light cream together until 250° is reached on candy thermometer or until a firm ball can be formed when a drop is placed in a cup of cold water. Remove from heat and add vanilla. Pour into a buttered 9-inch square pan. Cut into small squares when cool. Wrap individually in wax paper. Yield: about 36 Kisses.
Butter a 9-inch square pan; set aside. Melt butter in 3-quart pan. Add sugar and salt; stir. Stir in corn syrup. Gradually add sweetened condensed milk, stirring constantly. Use candy thermometer. Cook and stir over medium heat to 240°. Remove from heat. Pour into buttered pan; cool and cut.
Mix the egg, milk and shortening together. Combine with sifted dry ingredients and mix thoroughly. Bake in greased muffin pan for about 20 minutes.
Coat a loaf pan with cooking spray. Dust pan with 1 teaspoon flour; set aside. Combine remaining 1 3/4 cups flour and next 4 ingredients in a large bowl. Combine milk and next 4 ingredients in a small bowl, stirring well. Add to flour mixture and beat at medium speed of an electric mixer until smooth.
Sift flour, baking powder, salt and sugar in a bowl. Beat the eggs with a fork. Add milk, Wesson oil and lemon extract. Add to flour mixture. Stir until mixed. Cook pancakes on a heated, greased frypan or grill until covered with bubbles. Turn pancakes and brown the other side. Makes 12.
Combine all ingredients and form into balls. Put 1/4 stick margarine in skillet. Brown meatballs in 3 beef bouillon cubes dissolved in 3 cups hot water. Put meatballs in casserole dish. Brown 3 tablespoons flour in skillet with leftover fat; add liquid and pour over meatballs. Cook, covered, at 350° for 30 to 45 minutes.
Beat egg whites and water until frothy; add nuts and mix together. Combine sugar, salt and cinnamon and toss with the pecans. Mix thoroughly. Spread evenly on a cookie sheet sprayed lightly with Pam. Bake at 225° for 1 hour. Turn occasionally. Cool; keep in airtight containers. A great gift.
Place cucumbers in 1 gallon jar. Add salt and alum; fill jar with vinegar. Put lid on and let set for 6 weeks.
Combine sugar, syrup and water. Cook to soft ball stage. Pour 1/2 of cooked syrups over egg whites that have been beaten. Continue beating while cooking rest of syrup to hard ball stage. Pour over whites. Continue beating until very stiff and loses its gloss. Pat out on pastry cloth that has been sprinkle with confectioners sugar. Have a jar of peanut butter soft in pan of hot water. Spread quickly over candy mixture. Roll up like jelly roll. Slice.
Bake half of the recipe for Angel Food Cake in a shallow pan (10 x 15-inch), lined with wax paper, in a moderately slow oven (325°) for 20 minutes. Turn onto a damp cloth or paper sprinkled with powdered sugar. Remove bottom paper quickly; cut off thin strips from the sides and ends of cake. Spread with jam, jelly or whipped cream. Roll. Wrap in cloth or wax paper until serving time. Work quickly or cake will crack.
Place apples in 8-inch greased pan. Mix the other ingredients together; will become crumbly. Cover apples with mixture. Pack. Place chunks of butter evenly on topping; sprinkle coating of granulated sugar over top. Bake at 425° for 45 minutes in oblong cake pan.
In a small skillet, saute onion; set aside. In a large pan, crumble and brown hamburger meat. When well done, add salt, pepper, onion and 1 can of soup. Heat until very warm. Peel potatoes and slice lengthwise into thin strips.
Mix dry ingredients; add eggs, oil and nuts. Beat. Stir in strawberries. Batter is thick. Place in 2 loaf pans. Bake at 350° for 1 hour. Refrigerate. You can freeze the bread.
Heat oven to 375°. Cream butter Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Add flour gradually to mixture. Stir in chocolate chips. Bake for 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies.
Combine first 3 ingredients. Top with Cool Whip and sprinkle with almonds.
Beat eggs well. Add corn. Sift flour and baking powder and add to mixture. Add seasonings and fry in deep hot fat. Use a small spoon to drop batter. Serve with jelly or honey.
In large kettle, cook onion and garlic in oil until tender. Add pasta sauce and zucchini. Bring to boil. Reduce heat and simmer 8 to 10 minutes. Add shrimp. Cover and simmer 8 minutes. Stir. Serve over hot spaghetti with Parmesan cheese.
Preheat oven to 350°. Melt the margarine in casserole dish in the oven. Combine flour, sugar and milk in medium bowl. Pour the peaches into hot casserole dish, then add flour mixture. Sprinkle with cinnamon. Return to oven for 30 to 40 minutes or until top is golden brown.
Mix Jell-O, sugar and water. Cook over medium heat until Jell-O dissolves and mixture boils. Beat together cream cheese and yogurt. Fold in baby food, pineapple and pecans. Fold in Jell-O mixture. Pour into 1-quart mold. Refrigerate until set.
Wash beans. Combine red beans, celery, green pepper, onions and garlic in a large pot. Cover with water and bring to a boil. Reduce heat and simmer 2 1/2 hours until beans are tender and have a thick gravy. Add pepper, parsley and salt. Cook sausage according to package directions, cutting into serving pieces. Put rice over beans and add sausage. Serves 8 to 10.
Brown chops on both sides in electric skillet. Add consomme, water and rice. Season with salt and pepper; add onion slices. Bring to boil; reduce to simmer for about 45 minutes in electric skillet, or bake, covered, in oven at 400°. Add more water if it dries too quickly.
In a mixing bowl, dissolve yeast in warm water. Stir in 1/4 cup sugar, salt, 2 tablespoons margarine, egg and 2 cups flour. Beat until smooth. Work in remaining flour until dough is easy to handle. Place in a greased bowl; also grease dough. Cover tightly and refrigerate overnight or up to 4 or 5 days.
Place flour in saucepan and stir in milk slowly. Add the soup and mix well. Add chicken, vegetables, onion, salt, butter and heat to boiling point, stirring constantly. Pour into pastry lined pie pan. Sprinkle with Thyme and cover with top pie crust. Cut slits for steam to escape. Bake at 400° for 30-40 minutes or until brown. Will boil out in oven.
Arrange pork chops on oblong baking dish. Mix remaining ingredients and pour over chops. Cover with wax paper. Microwave 70% for 30 minutes.
Beat together lard, sugar and eggs. Add 1 cup milk and about half the flour that baking powder, soda and salt have been added to. Mix real well, then add rest of flour. Add flour to make dough stiff enough to roll out and cut with any size cookie cutters. Bake in a 375° oven for about 8 minutes. Sprinkle with white sugar or colored sugars before you bake. Makes around 4 dozen medium size cookies.
Grind zucchini with coarse chopper or grinder. Add salt, let stand overnight, if longer than 12 hours refrigerate. Wash and drain well. Add vinegar, sugar. red pepper, turmeric, and celery seed and dry mustard, pimentos, green peppers. Cook in large pot. Bring to boil, simmer for 5 minutes. Makes 5 quarts.
In a bowl, cut butter into the flour until crumbly. Press into an ungreased 13 x 9 x 2-inch baking pan. Bake at 350° for 18 to 22 minutes or until set. Cool on a wire rack.
Cut and clean peppers; drop in pot of salted boiling water. Turn off heat and let stand about 5 minutes. Drain. Saut onions in butter. Mix onions, ground beef, rice, salt and 1 can of tomatoes. Fill peppers with the mixture. Arrange in a baking dish; pour 2 cans of tomatoes over peppers and 1/2 cup of water. Bake at 350° for 40 minutes; sprinkle tops of peppers with cheese, if desired, and continue baking for 20 more minutes.
Sift flour, sugar, salt and baking powder together 3 times. Cut in shortening until mixture has consistency of corn meal. Add rolled oats and mix well. Store in a covered container at room temperature. Makes about 22 cups.
Cook potatoes in boiling, salted water until tender. Drain, peel and cut into 1/4-inch thick slices. Preheat oven to 375°. Grease well a 2-quart casserole dish. Peel bananas and cut into 1/4-inch thick slices. Toss with orange juice and set aside.
Add spaghetti sauce to ground beef. Simmer. Cook noodles. Grate cheeses. Sprinkle with Parmesan cheese. When layering, use sauce, noodles and cheeses. Cook at 350° until light brown.
Preheat oven to 350°. Spray a 9 x 13-inch baking dish with Pam; set aside. In a large bowl, combine zucchini, onion, cheeses, pepperoni and spices. Mix thoroughly and set aside. In another bowl, combine oil, eggs and Bisquick. Mix well. Add to zucchini mixture and blend thoroughly.
Combine chicken, celery, apple and onions. In blender, mix cottage cheese and milk. Whip for 2 minutes. Add chicken mixture. Season with pepper. Mix well. Serve over lettuce leaves or as sandwich filling.
Mix together the first 4 ingredients. Mix together the brown sugar and cinnamon. Put half of the batter in pan (9 x 13-inch). Sprinkle cinnamon mixture on top. Put rest of batter on top. Bake for 40 minutes at 350°.
Follow jello recipe on box. Chill until almost congealed. Break angel food cake into chunks and place in bottom of 13 x 9-inch pan. Combine Jell-O, strawberries, pecans and Cool Whip. Pour over cake chunks. Refrigerate overnight before serving.
Preheat oven to 425°. Scrub potatoes well; prick with fork. Bake for 40 to 60 minutes, or until cooked through. Split potatoes in half lengthwise. Scoop out pulp; reserve shells. Mash potato pulp in bowl. Add butter, sour cream and enough milk to make of desired consistency. Mixture should be medium stiff. Add cheese, chives, salt and pepper. Spoon into potato shells. Arrange potatoes in shallow pan. Top with crumbled bacon; sprinkle with paprika. Bake for 15 to 20 minutes, or until golden brown.
Combine the first 4 ingredients in Dutch oven and simmer for 30 minutes. Stir in soups, milk, salt and pepper. Heat thoroughly.
Mix together all ingredients. Lightly grease a 9 x 13-inch baking dish. Spread mixture in pan and bake at 350° for 25 to 30 minutes or until golden brown.
In food processor bowl with metal blade or blender container, combine all ingredients. Cover. Process 30 seconds. Refrigerate several hours or overnight to blend flavors. Serve with fresh fruit. Makes 2 1/2 cups.
Spray 13 x 9-inch pan with vegetable spray. Mix cream cheese, egg yolk, sugar and vanilla together in electric mixer until well blended. Place 1 package crescent rolls on bottom of pan. Spread cream cheese mixture on top. Place the package of crescent rolls on top of cream cheese mixture. Brush top with egg white. Bake in preheated 350° oven for 30 minutes until top is golden brown.
Preheat oven to 375°. Lightly grease muffin tin. Blend biscuit mix, milk, raisins and vanilla. Stir well. Melt margarine. Add margarine, pecans, brown sugar and cinnamon to batter and blend well. If hand mixing, stir at least 30 strokes. Spoon into prepared muffin tin and bake for 20 minutes. Yields 12 muffins.