HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the rice in hot water for 5 to 10 minutes and rinse well. Fry in the oil for 5 minutes with the dark red chile pepper and the garlic. Add the finely chopped carrots and one whole washed carrot. Add the chicken broth and parsley; salt to taste. Simmer for 5 to 10 minutes at low heat. Put in a container with the other carrots and rest of the chile pepper. Mix in tuna. Enjoy yourself and lick your fingers happily.
About 1 1/2 hours before serving, in 12-inch skillet over medium-high heat, in hot salad oil, cook half of chicken pieces with 1/2 teaspoon salt until chicken is golden. Remove to medium bowl. In drippings, brown remaining chicken with 1/2 teaspoon salt. Remove to bowl.
Place first 6 ingredients and seasonings in a large pot. Add water until pot is 2/3 full. Over medium heat, cook until celery and carrots are almost soft, about 20 minutes. Add potatoes* and continue cooking about 15 to 20 minutes.
Combine sugar, syrup and vinegar in large saucepan. Cook until 300° on candy thermometer. Remove from heat and stir in 1 tablespoon baking soda. The reason you use a large pan is it foams up when you put in baking soda. Pour into buttered cake pan. When cool, break apart and dip in milk chocolate.
Mix powdered sugar, peanut butter and vanilla with mixer until very smooth. Then melt the Hershey's Kisses until smooth. Shape peanut butter mixture into an egg shape, then dip one side into Hershey's syrup. Leave to harden, then turn over and repeat on other side and leave to harden.
Pierce roast all over on both sides. Place in casserole. Combine oil, catsup, wine vinegar, salt, pepper and garlic; pour over roast. Cover and marinate 12 to 18 hours.
Split doughnut. Put slice of cheese between. Add brown sugar on top and in doughnut hole. Put cherry half (or whole) in center. Put in oven or microwave until cheese and sugar melts.
Quarter large potatoes; halve smaller ones. Cut beans in half (you should have about 2 cups). In a 4 1/2-quart Dutch oven, cook potatoes, beans and carrots in lightly salted boiling water for 15 minutes or until crisp-tender. Drain in large strainer. Transfer the vegetable mixture to serving bowl; pour dressing over vegetables and let stand for 10 minutes to cool. Chill overnight or for several hours. Season with pepper if desired. Makes 12 servings.
Brown ground beef, add taco sauce, kidney beans and simmer 15 minutes. Toss together all other ingredients except tortilla chips. Add beef mixture. Toss again. Crunch chips all over. Serve with extra taco sauce.
Mix all dry ingredients. Add cooking oil. Beat well. Add eggs, one at a time, alternating with milk. Add figs and vanilla. Bake at 350° in a Bundt pan for about 1 hour. Grease and flour pan.
Brown ground beef with onions. Put cooked noodles in a casserole. Add pizza sauce, tomato sauce, mushroom soup, salt and pepper. Mix together; add beef on top. Sprinkle with cheese. Bake until bubbly at 350° for 20 to 25 minutes.
Cream sugar and butter, then add eggs, one at a time. Add flour alternating with 7-Up. Add flavoring and bake in a Bundt pan at 350° for 1 hour.
Wash cauliflower and separate into large florets. Bring water to a boil. Add salt and cauliflower and simmer, uncovered, 15 minutes until tender. Drain and mash. Preheat oven to 350°. Saute onions in oil. Cook until soft and lightly browned. Combine the onions with the cauliflower; add pepper, eggs and wheat germ. Place in greased 9-inch square pan. Sprinkle top with cornflake crumbs. Bake 45 minutes. Yield: 8 servings.
Brown beef in large skillet. Stir. Add water, onion and basil. Simmer until meat is tender. Add soup, milk and noodles.
Mix well. In mixing bowl, beat eggs, then pour in hot water (hot water will cook eggs if not beaten well). Pour into pie shell and bake at 300° for 30 to 40 minutes. It will shake; it's usually done.
Start with butter tortillas. Cover with meat, beans and chili mixture. Layer with cheese. Repeat layer again. After layers are done, pour tomato sauce on top and sprinkle with cheese. Bake at 350° for at least 1 hour.
Beat above ingredients together until smooth. Pour into buttered 9-inch pie plate. Bake at 350° for 25 to 30 minutes or until puffy or brown around edge. Cool at room temperature for about 20 minutes. (It could sink slightly during this period.)
Brown chicken; remove from pot. Add to this pot the okra, onions and garlic. Sprinkle flour over all. Cook over low flame, stirring constantly (okra burns easily); cook until oil comes over the top. Add browned chicken and one quart of water; let simmer until the consistency of thick soup. Serve with rice. Just as good with shrimp or crab.
In bottom of a well-greased 1 1/2-quart casserole, place artichoke hearts and cover with shrimp. In 1/2 stick butter, saute the mushrooms 6 to 8 minutes. Pour over shrimp. Melt remaining 1/2 stick butter. Add flour and cook over low heat 3 to 5 minutes, stirring constantly. Gradually add cream and milk, cooking until thick. Add salt, pepper, sherry and Worcestershire sauce. Stir until smooth. Pour over casserole. Top with cheese and paprika. Bake 25 minutes until light brown and bubbly.
Sift flour in large bowl. Make up like biscuits. Make dough real hard. Pinch off in real small pieces. Flatten out on cookie sheet and bake until brown.
Stir-fry zucchini, onions and green pepper in oil until transparent. Mix lemon juice, brown sugar and catsup and pour onto vegetables. Simmer until tender and crisp.
Peel and dice potatoes. Salt to taste. Boil until well done. Drain. Mix celery, onion, pickle, olives, eggs and dill weed with the mayonnaise. Pepper to taste. Serve immediately. This is best while still warm but is also good refrigerated as any other potato salad. Use only fresh-cooked potatoes.
Preheat oven to 350°. Prepare macaroni to package directions. Drain macaroni and return to pot.
Preheat oven to 350 degrees. Grease a 15 x 10 x 1 inch pan; set aside. In a large mixing bowl, stir together the flour, baking powder, orange peel, baking soda, and salt. Set the flour mixture aside. In a medium bowl combine eggs and brown sugar. Stir in pumpkin, oil, milk, and vanilla. Then stir in carrots and chopped walnuts or pecans. Add egg mixture to flour mixture, stirring with a wooden spoon until combined. Spread batter into the prepared pan. Bake for 20 to 25 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Spread with Orange Icing. Cut into triangles or bars.
Cut margarine and flour until crumbly. Add egg, vinegar and ice water; mix well. Form into ball. Divide into 3 portions and roll out. Bake at 350° for 25 minutes for baked shell.
Make Jell-O by dissolving both Jell-O packages in 2 cups boiling water. (Note: use juice drained from pineapple plus enough water to make 2 cups.) Add remaining ingredients and mix. Chill until set.
Dissolve jello in boiling water. Mix Knox gelatine and cold water together. Mix both together and set in refrigerator. Great for kids!!!!!!
Heat oven to 425°. Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch or cookie sheet. Mix baking mix and water until soft dough forms. Gently smooth dough into ball on floured surface. Knead 20 times.
Grease and flour a 9 x 13-inch pan. In a large bowl, blend cake mix, cinnamon, cloves, zucchini, buttermilk, oil and eggs at low speed until moistened. Beat 2 minutes at high speed. Pour in prepared pan. Sprinkle with nuts and chocolate chips. Bake at 350° for 35 to 45 minutes or until toothpick inserted in center comes out clean.
Brown beef and pork. Add oregano and cheese. Stir over low heat until melted. Spread over cocktail rye slices. Bake at 400° to 425° for 10 minutes or until bubbly.
In a shallow buttered baking dish (9 x 9 x 2-inches), place 1/4-inch layer of cracker crumbs. Moisten well with 3/4 cup of medium white sauce. Add a layer of grated American cheese (1/2 cup), a layer of finely chopped, cooked ham (1 cup), then sprinkle with a small jar of pimento and a layer of grated hard-cooked eggs (2). Sprinkle with pepper. Repeat to fill dish. Top with buttered bread crumbs. Bake at 375° about 25 minutes or until bubbly hot and crusty.
Heat oven to 350°. Mix everything except cinnamon and brown sugar; let rise for 1 hour. Roll out. Mix brown sugar and cinnamon; sprinkle on top. Roll up tightly, then cut about 1 1/2-inch apart. Bake for 10 to 15 minutes. For icing, just buy plain vanilla cake icing.
Blend all wet ingredients. Add dry ingredients. Bake in greased and floured Bundt pan at 350° for 35 to 40 minutes.
Toppings: Use sliced black olives, green onions, green peppers, etc.
Melt oleo in baking dish. Mix all other ingredients well. Bake 45 minutes at 350 degrees.
Bake cake according to package directions in 10 x 18-inch pan. Let cool. Beat cream cheese until soft; add pudding and milk. Mix and put on top of cooled cake. Sprinkle drained pineapple over pudding, then cover with Cool Whip. Top with nuts, coconut and/or cherries.
Line 9 x 13-inch pan with whole club crackers. Combine sugars, margarine, milk and 1 cup graham crackers and cook 5 minutes. Cool to warm. Pour over crackers. Cover with another layer of crackers. Melt together peanut butter and chocolate chips. Spread over crackers. Refrigerate.
Drain pineapple. Use juice in cake mix instead of water. Finish up with water for the amount of water cake calls for. Bake in two layer cake pan at 350° until done.
Mix all ingredients together. Shape into loaf. Place in Sweet 'N Sour Meat Loaf Sauce.
Melt and cool chocolate in mixer bowl. Beat well. Add egg yolks, condensed milk and vanilla. Beat well. Stir in half and half and whipping cream. Pour into ice cream container and freeze according to freezer instructions.
Coat pork cubes with taco seasoning. Heat oil in large nonstick skillet over medium-high heat. Add pork; cook until brown, stirring occasionally. Add salsa and preserves to pan; lower heat. Cover and simmer 15 to 20 minutes. Serves 4.
Brown onion and ground chuck. Add remaining ingredients. Bake in casserole for 1 hour at 350°.
Mix dry ingredients. Mix wet ingredients. Pour wet into dry. Beat eggs. Add sugar, cooled Crisco, warm milk, vanilla, whiskey, honey and orange juice. Mix dry; add nuts. Add wet to dry ingredients. Form into balls. Grease pan. Bake at 350° for 10 to 12 minutes. Put 2 to 3 handfuls of cooled cookies in bowl. Pour frosting mix with hands or rubber spatula in folding action.
Drain the pineapple and save the juice. Mix the pudding with the pineapple juice and set aside. Drain all the fruit. Mix with the pudding mixture. Serve. (You can use banana pudding. I also use strawberries and white grapes when in season.)
Combine tomato juice, garlic, cinnamon sticks, cumin, sugar, salt, pepper, Tabasco and vinegar. Bring to a rolling boil (5 minutes); strain out garlic and cinnamon sticks. Turn off heat; leave on burner. Add onions and peppers (3 or 4 minutes), then add 1 1/2 juice cans of ice cubes. Stir until cooled down. When almost melted, add cucumber and zucchini; stir, then add tomatoes.
Grease and flour a 9 x 13-inch pan. Sprinkle chopped nuts in bottom of pan. Mix German chocolate cake as directed. Pour over nuts. Melt margarine. Cream with cream cheese and powdered sugar. Dab over top of cake batter. Bake at 350° for 45 minutes.
Boil down juice with onions about one third. Mix in sugar and cornstarch. Add rest almost at the last. Seal in jars.
Cream shortening and sugar; add eggs and beat well. Stir in molasses. Add dry ingredients; mix thoroughly. Chill dough. Roll on floured cloth, 1/4-inch thickness. Sprinkle with sugar. Roll to make sugar thick. Cut with floured cutter. Bake on lightly greased sheet at 350° for 10 minutes. A raisin may be placed in center of cookie if desired.
Cook macaroni following package directions; drain and reserve for later use. In large skillet, saute onion in margarine just until tender. Add tomatoes, parsley flakes, salt and pepper; simmer, uncovered, for 5 minutes, stirring occasionally. Remove from heat. Stir in contents of cheese packet. Heat slowly, stirring constantly, until mixture is thoroughly blended. Gently stir in reserved macaroni. Pour into greased, shallow 2-quart baking dish. Bake in preheated 350° oven for 20 minutes; remove from oven. Top with cheese slices. Return casserole to oven for 5 minutes, or until cheese is melted. Serve immediately. Makes 4 to 6 servings.
Bake cake as directed on package in a 9 x 13-inch pan. When cake is done and still hot, poke holes in cake and pour cream of coconut over the cake. Let cool. Spread Cool Whip over cake and sprinkle coconut on top.
Preheat oven to 375°. Thaw pastry. Roll one sheet at a time into an 18 x 10-inch size pan. In a cup beat 1 egg; add salt and water and beat. Brush pastry with egg mixture. Sprinkle your choice of remaining ingredients over pastry. Cut crosswise into 1/4-inch strips. Place on large cookie sheet. Bake 8 to 10 minutes. When cool, store in airtight container.
Beat butter and sugar in a large bowl until light. Add egg, beating well. Mix in the almond extract and vanilla, then the flour until well blended. Stir in chocolate chips and almonds. Drop dough by teaspoons onto ungreased cookie sheets. Bake at 375° for 12 to 14 minutes.
Preheat oven to 375°. Spray large baking dish with nonstick cooking spray. Coat each drumstick in the mustard-salt-pepper mixture. Roll in cheese-breadcrumb mixture. Place in baking dish. Drizzle with olive oil. Bake at 375° for 40 minutes.
Beat milk and peanut butter until smooth. Add biscuit mix and vanilla; mix well. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet. Flatten with fork. Bake 6 to 8 minutes at 375°.
Beat well and bake at 350° for about 1 hour. Use 1/2 pound of country butter in place of oil. This will make good cake.
Boil water. Add salt. Add macaroni until cooked. Boil broccoli with a little salt added; drain. Put broccoli, oil and garlic in same pot. Bring to a boil, then simmer 5 minutes. Add to macaroni and mix together. You may want to add more garlic powder to your own taste.
In a medium pan, saute onions and mushrooms until tender. Reduce heat and add soup, water, cheese and sherry. Stir occasionally until cheese melts. Add pimento, parsley, chicken and spaghetti. Bring to serving temperature.
Mix all ingredients in mixer except 1/4 cup shredded cheese. Spread in pan. Sprinkle remaining cheese on top. Bake at 325° for 30 minutes.
Beat the egg yolks until lemon colored. Blend in the condensed milk and slowly add lime juice and salt; mix well. Add the cream of tartar to the egg whites and beat until foamy. Continue beating, adding sugar, one tablespoon at a time, until peaks form. Fold 6 tablespoons of the meringue into the filling mixture and pour into a baked pie shell. Top with the remaining meringue, sealing the edges carefully. Bake at 330° until golden brown.
Alternate layers of cabbage and onion with onions on top. Combine sugar, vinegar, salt, celery seed, mustard and pepper in saucepan. Bring to a boil. Oil should be added last after saucepan is removed from stove. Drip hot mixture over cabbage. Do not stir. Leave in refrigerator for 24 hours before serving.
Melt butter in large saucepan; blend in flour and cook for 2 minutes over medium heat. Whisk in chicken stock and bring to boil and add pepper. Stir in olives and cream; bring back to simmer. Taste and adjust salt, if needed. Stir in sherry and onions and serve. Very unusual and very good.
Heat oven to 350°. Mix about 1/2 of the cake mix (dry), the margarine, vanilla and eggs in large bowl until smooth. Stir in remaining cake mix, the chocolate chips and nuts.
In blender, mix onion and cheese, then add mayonnaise. Mix well. Add egg, then salt, pepper and parsley. Chill 15 minutes.
Mix the milk, Cool Whip and lemon juice well. Add drained fruit cocktail and pineapple chunks.
Combine all ingredients in blender until smooth and frothy. Serve in chilled glasses. Garnish with sprinkle of nutmeg. Makes 2 servings.
Cool cornbread and mix chopped vegetables in crumbled cornbread.	Mix in small bowl.
Mix pudding, sugar and milk together about 2 minutes. Fold in Cool Whip; set aside. Lightly grease bottom of 13 x 9-inch pan with oil. Line bottom of pan with crackers. Pour 1/2 pudding mixture over crackers. Put another layer of crackers with remaining pudding. Finish with another layer of crackers. Ice with frosting and then refrigerate.
Prepare brownie mix as package directions. Spread into greased 13 x 9 baking pan. In large mixing bowl; beat cream cheese, butter and cornstarch until fluffy. Gradually beat in milk; add eggs and vanilla, beat until smooth. Pour cheese cake mixture evenly over brownie batter.
Cream sugar and margarine or butter. Add eggs, vanilla, buttermilk, salt and flour; mix thoroughly. Pour into a deep pie shell. Bake in 350° oven for 1 hour.
Trim fat from roast; place in roasting pan. Bake at 350° for 1 hour (no lid!). Spoon off fat; add onion and cook for 30 minutes. Combine garlic powder, Italian seasoning, tomato soup and water; pour over meat. Cover and bake for 1 more hour. Add potatoes and carrots. Bake 1 more hour.
Cream the shortening and sugar. Add eggs, one at a time. Sift together baking powder, salt and flour. Add sifted mixture alternately with milk to shortening mixture.
Cook spaghetti. Add milk and egg; mix together. Pour in cake pan. Spread your cheese, then pepperoni on top. Bake at 350° for 25 minutes. Serve with salad and garlic bread.
Mix together the sour cream, vermouth and soup; set aside. Grease 9 x 13-inch casserole. Place ham in a layer along bottom, then a layer of chicken, and then a layer of Swiss cheese. Pour soup mixture over all and sprinkle with 1 cup Pepperidge Farm seasoned stuffing mix over top. Drizzle 1/4 cup melted butter over all. Bake at 350°, uncovered, for 1 hour.
Put ice cream in a bowl; mix until soft. Insert the cookies and chop, then put in the blender and press mix; hold for 10 seconds.
Saute all vegetables, but tomatoes, in margarine. Brown sliced sausages; drain well, then add it and the ham to vegetables. Add chicken broth, water, tomatoes and seasonings. Bring to a boil and add rice. Cover and simmer on low heat for 10 minutes. Add shrimp and heat just enough for the shrimp to heat. Serve with a tossed salad and fresh French bread. Serves 6 to 8.
Wash and pick over scallops. Melt butter. Add crackers and crumbs. Layer crumbs in buttered dish. Cover with scallops and half of the milk. Season with salt and pepper. Repeat layer of crumbs, scallops and milk. Cover with crumbs. Bake at 350° for 25 minutes. Serves 4.
Bake potato in microwave for 10 minutes. Cook vegetables in a skillet with butter. Add vegetables to split potato and sprinkle with salt and pepper.
Spread pepper on waxed paper. Place meat on top of paper and roll back and forth to cover roast with pepper. Press pepper firmly into beef until it coats all sides. Combine soy sauce, lemon juice, barbecue sauce and garlic to make marinade. Marinate roast in refrigerator overnight. Remove roast from marinade and roast at 325° for 2 hours for rare beef, basting with marinade. Allow meat to cool 1 hour before slicing. Slice paper thin for sandwiches. Reheat marinade and serve over meat, if desired. Makes 20 dollar size sandwiches.
Dredge meat with 1/2 of the flour, 1 teaspoon salt and 1/2 teaspoon paprika. Brown in butter. Brown onion and pepper. Add remaining flour and mushrooms. Add milk, stirring constantly, until thickened. Add lemon, salt and pepper. Cover and bake for 1 hour in 350° oven.
Break up cake into square pan. Prepare strawberry Jell-O with 2 cups boiling water. Add 1 cup cold water. Add thawed strawberries. Pour over cake and stir. Refrigerate. When congealed, put on Cool Whip.
Marinate shelled and deveined shrimp in mixture of ingredients. Preheat broiler to 500°. Put shrimp and marinade in broiler pan. Have the pan 4-inches from heat. Broil for 5 minutes. Turn shrimp. Broil 5 minutes on this side.
Spray large nonstick skillet with nonstick spray. Heat to medium and add chicken. Season with 1/4 teaspoonful pepper. Cook about 10 minutes, turning once, or until browned evenly. Reduce temperature and add garlic. Continue cooking 10 minutes or until chicken is tender. Remove chicken to serving plate. Add broth and wine to garlic cloves. Bring to a boil and continue boiling 5 minutes. Reduce heat. Combine milk and seasonings, add to cooking juices in pan. Heat and stir until slightly thickened. Return chicken to pan and sprinkle with chives. Baste chicken with cooking juices. Heat through. Very good with rice. Makes 4 servings.
Place spaghetti in the bottom of a greased 9 x 13-inch pan. Beat together milk and egg. Pour over the spaghetti. Drain browned hamburger and add oregano, onion flakes, salt, pepper and garlic to taste. Place seasoned hamburger over spaghetti. Place mushrooms on top of the meat and then spread spaghetti sauce over the mushrooms. Put a thin layer of cheese on sauce, then layer pepperoni and another layer of cheese. Bake at 350° for 1 hour 15 minutes covered with foil. Remove foil and bake another 15 minutes. Best to let stand 5 minutes before cutting. Can be made and refrigerated 24 hours before baking.
Trim and wash artichokes. Bang on top to open chokes. Sprinkle in each choke 1 tablespoon of chopped Italian parsley, 1 clove chopped garlic, 2 tablespoons grated cheese, 2 tablespoons bread crumbs. Close chokes (roll in hands) and place in pot. Put enough water in pot to steam chokes (about halfway up choke). Drizzle with olive oil and sprinkle with salt and pepper to taste. Let chokes cook about 1 hour or until leaves come out easily.
Chop bamboo shoots, cabbage, watercress and shrimp. Cook cabbage and drain well. Add browned sausage and rest of ingredients. Allow to cool. Roll in skins according to directions on the package. Drop egg roll into hot oil and cook until nicely browned (about 1/2 to 1 minute each). Great when served with duck sauce. The following Sweet and Sour Sauce is also good.
Separate crescent dough into 2 large rectangles. Place in ungreased casserole. Press over bottom and halfway up sides to form crust. Seal perforations. Slice sausages and arrange over crust. Sprinkle with cheese. Combine remaining ingredients and pour over cheese. Bake at 400° for 20 to 25 minutes until golden brown.
Layer chips, chili and cheese in a 9 x 12-inch dish. Microwave for 8 minutes.
Combine flour, 1/2 cup sugar, 2 tablespoons cocoa, baking powder and salt. Add milk, oil and vanilla. Stir until smooth. Pour into greased 8 x 8-inch pan. Combine 3/4 cup sugar, 1/4 cup cocoa and boiling water. Pour over the batter. Bake at 350° for 30 minutes. Best cooked up last minute and served warm. Yum!
Combine all ingredients well. Pour into well-greased tube pan. Bake at 350° for 50 to 55 minutes.
Dough will be fairly stiff, but not dry. Place container in a warm place to raise to at least double the size. Always cover container with a double cloth to keep warm. Letting it rise again after poking it down won't hurt it. Yields approximately 7 dozen doughnuts.
So you take this meat and divide it up into 8 sections (about the same size). You pat it until each one is thick and round. Then you shake seasoned salt and Tabasco on each one. You put them on a covered grill and cook for about 8 minutes. Start with about 2 minutes on each side. When they are almost done (about a minute to go), put on Swiss cheese and cover again. Slice tomato and onion and serve in a bun. Ketchup and mustard optional.
Combine softened cream cheese and Cheddar cheese. Mix until well blended. Add all other ingredients (except pecans). Mix well. Chill. Shape into a ball and roll in pecans.
Thaw potatoes. Combine first 6 ingredients; stir well. Spoon into a greased 2 1/2-quart casserole. Combine cereal and butter. Sprinkle over potato mixture. Bake at 350° for 50 minutes.
Layer ingredients in a 13 x 9 x 2-inch Pyrex dish, starting with lettuce. Spread mayonnaise on top. Refrigerate overnight.
Mix first 5 ingredients well. Add cornbread mix. Pour into greased muffin tins or square baking pan. Bake at 350° for 45 minutes.