HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute shrimp and garlic in butter for about 2 minutes. Add cornstarch; saute 1 minute. Add broth, tomatoes, pepperoni, vegetables and pepper. Bring to a full boil, stirring occasionally. Stir in rice and saffron. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Makes 4 servings.
Mash salmon. Stir in potatoes, water, mayonnaise and onion until blended. Divide mixture into 8 portions and form into patties. Coat with bread crumbs. Heat 1 tablespoon oil in a large skillet until hot, but not smoking. Fry patties in 2 batches 3 minutes per side until golden brown, adding more oil as needed. Serve with tartar sauce. Makes 4 servings.
Pour elderberries into pastry shell. Combine sugar, flour and salt; sprinkle over berries, then lemon juice. Cover with top crust, moistening edges to seal. Cut gashes to allow steam to vent. Bake at 450° for 10 minutes. Reduce to 350° and bake 30 minutes.
Mix all ingredients together; store in airtight container. Use 1/3 cup dry mix to 1 cup hot water.
Put pork chops in 9 x 13-inch pan. Top with sliced onion first, then a slice of lemon, 1 tablespoon brown sugar and 1 tablespoon barbecue sauce.
Dip steak in flour; saute in 1/2 cup butter for 2 minutes. Add rest of butter. Saute separately, pepper, onions and garlic about 5 minutes. Add tomatoes and bouillon. Bring to a boil; simmer 10 minutes. Mix together cornstarch, wine and soy sauce. Add to skillet. Cook until thick; add meat. Simmer 5 minutes. Serve over rice.
Spread broccoli on bottom of 9 x 13-inch pan, then put chicken over broccoli. Add rice. Mix chicken soup and mayonnaise together. Pour over rice. Add cheese and crackers. Cook at 350° for 30 to 40 minutes.
Mix thoroughly. (You can add or subtract ingredients to your own taste.) Refrigerate until ready to serve.
Brown flour until dark (very, very brown). Add vegetables and cook until tender. Fry chicken, ham, sausage and shrimp. Place in large pot, adding 2 quarts water or more if needed. Cook until all is tender. Add parsley, salt and pepper. Just before serving, add enough file to thicken and serve over cooked rice.
Mix puddings with milk. Add sour cream and Cool Whip. Mix well. Line large bowl with vanilla wafers. Top with layer of bananas, then pudding. Repeat layers until all is used.
Cut onions fine; brown slightly with garlic in oil. Add ground beef; brown. Add 1/4 cup water and cook for 1/2 hour, stirring frequently. Add other ingredients and heat thoroughly. Serve over cooked spaghetti. Makes enough sauce for 2 pounds spaghetti.
Over low heat dissolve candy in boiling water stirring constantly. Add jello and continue stirring until jello is dissolved. Cool slightly and add applesauce. Pour into 8 x 8 pan. Refrigerate.
Open and separate the biscuits. Cut each biscuit in half. Roll each half between hands until 5 inches long. Dip in the Pet milk (cream), then roll in 1/2 cup Parmesan cheese or 1/4 cup poppy or caraway seed. Spread thinly on waxed paper. Place bread sticks on greased cookie sheet. Bake at 450° for 8 to 10 minutes, or until golden. Makes 20.
Cream butter; gradually add sugar, beating well at medium speed with an electric mixer. Add eggs, one at a time, beating after each addition. Combine flour and next 3 ingredients; add to creamed mixture, stirring well. Stir in vanilla and pecans. Spoon into greased and floured 9-inch square pan. Bake at 350° for 18 to 20 minutes. Remove from oven; sprinkle with marshmallows. Cover with aluminum foil and let stand 5 minutes or until marshmallows melt. Spread Chocolate Frosting on top. Cool and cut into 1 1/2-inch squares.
Bake raw cashews on dry sheet at 250° for 20 to 30 minutes until golden. While baking, stir 2 or 3 times with wooden spoon.
In a large bowl, mix cream of chicken and cream of celery soup with celery. Add stuffing crumbs and seasoning packet and water. Mix well and fold in chicken. Place in a casserole dish. Bake at 350° for 35 to 45 minutes.
Mix together and press into a well-oiled 12 cup ring mold. Refrigerate overnight. Turn out into a 15 1/2 x 10 1/2-inch jelly roll pan and bake for 1 hour and 15 minutes at 350°. Serves 12 generously.
Mix all ingredients overnight. Place meat on skewers and grill. Serve with Assyrian Rice.
Pound chicken breasts until fairly thin; saut in butter over medium heat to brown nicely. Place all 6 breasts in a glass 9 x 13-inch baking dish. Top each piece of chicken with a slice of ham and then with a slice of the cheese.
Cut meat into small pieces. Remove skin and fat. Peel onions and chop one. Wash and peel potatoes and cut in two. Slice one thinly. Place meat in bottom of stewpan, then put in the sliced potatoes and chopped onion, seasoned with pepper and salt. Add water. Boil. Simmer for 1 hour. Arrange the potatoes and onions on top and simmer for a further hour. When cooked, serve on hot dish, meat in center of onions and potatoes. Pour gravy over and garnish with parsley.
Scrub and slice potatoes, but do not peel. Spread potatoes in a casserole dish. Sprinkle with dry mix. Slice margarine over dish and add water. Bake in 350° oven for 1 hour. Stir occasionally.
Pour boiling water over the kidney beans and let them soak overnight. The next day, drain the beans and place them in a large saucepan. Fill with water to 3 inches above the beans. Bring to a boil, then simmer 30 minutes, until just done. Drain and set aside.
In 9 x 13 sprayed pan, combine everything except corn flakes. Mix well. Top with corn flakes and bake at 350° for 1 hour. Cover with foil for the first 30 minutes, then uncover for final baking. Let sit for 10 minutes before serving.
Mix corn, eggs, sour cream, salt and cornbread mix in a bowl. Melt margarine in an 8 X 12 X 2 inch casserole dish. Pour corn mixture over margarine. Add peppers and onions.
Preheat oven to 375°. Cream margarine, sugar and honey. Add egg substitute and beat 3 to 5 minutes. Stir in bananas and lemon juice. Blend in flour, baking powder and salt. Stir in walnuts and pour into an oiled 9 x 5-inch loaf pan. Bake for 75 minutes.
Basic Equipment: Wooden spoon, a large heavy pan with plenty of boiling space (about 8 inches).
Sift flour, salt and baking powder. Set aside. Beat egg whites until stiff, not dry. Set aside. Using same beaters but different bowl, beat yolks until lemon colored. Add 1/2 cup sugar and beat well. Add hot water. Beat and then add other 1/2 cup sugar and vanilla. Beat well. Slowly add dry ingredients until well blended. Fold in whites carefully until no white shows. Grease jelly roll pan and line with wax paper on bottom. Pour dough in pan and spread evenly. Bake 20 minutes at 350° until brown.
Layer 1/2 cups sauce, zucchini, grated Mozzarella and slices of Cheddar. Repeat. Top with 1 1/2 cups sauce in greased casserole dish. Cover and cook in microwave 8 to 10 minutes. Turn midway.
Soften cream cheese by leaving at room temperature an hour or so before using. Mix all ingredients thoroughly and serve with crackers.
Cut shortening into flour. Add cold water to form dough. Place in container and cover. Chill at least 4 hours or overnight. Roll and cut out. Place filling in half. Fork over and press edges with fork. Fry in hot shortening.
Blend cottage cheese, cream cheese and sour cream until smooth. Add and mix remaining ingredients except corn chips. Pour into shallow 2-quart baking dish. Sprinkle with chips. Bake at 350° for 25 to 30 minutes.
Mix thoroughly meat, potatoes, onion, salt, relish and ketchup. Add milk to blend together. Spread 1-inch thick in a baking dish. Sprinkle mixed cheese and crumbs over the top. Bake in oven at 400° for about 40 minutes.
Mix together and bake in muffin tins at 400° for 18 to 20 minutes.
Put salt over cabbage. Mix. Press down. Let set 1 hour, then drain. Boil sugar, vinegar and water for 3 minutes. Cool, then mix with other ingredients. Will keep 10 weeks in fridge.
Crush cookies; save one cup for topping. Mix remaining cookies with melted margarine and press into 9 x 13 x 2-inch pan or baking dish. Blend cream cheese, sugar and 2 cups Cool Whip; put on top of cookies. Mix 3 cups milk and pudding; spread on top of cream cheese layer. Top with remaining Cool Whip and sprinkle reserved cup of cookie crumbs on top.
Peel and grate potatoes and onion. Add milk and other ingredients and mix well so that mixture makes a dough. Cut off pieces of dough with a spoon and place into boiling water which has been slightly salted. Cook for 8 to 10 minutes until the dough rises to the top of the pot. Strain and pour cold water over the halushkie. Saute onion which has been diced and pour over halushkie.
Brush interior of the mold well with melted butter or spray with vegetable cooking spray. Open biscuit tubes and separate. Dip them individually in the melted butter and layer in mold. Be sure that each biscuit overlaps the last and that each new layer alternates with the one below it. Arrange the last eight or nine biscuits in an overlapping circle around the top. Place biscuit-filled mold on 8-inch round cake pan and bake at 375° for 15 minutes. Cover with foil and bake an additional 30 minutes or until done (tap the top -- it will sound hollow). Remove the bread from the mold onto a serving plate and serve hot. It can be served bottom side up or inverted to show off the design, whichever looks best. Serves 6 to 10.
Soften cream cheese. Spread dry Jell-O on cream cheese. Bring to a boil the sugar and crushed pineapple, then pour into jello mixture. With hand mixer, beat at high speed until blended. Pour cold evaporated milk into a 2 1/2-quart bowl and whip until stiff, then fold into Jell-O mixture. Mix with spoon until thoroughly mixed, then pour into 2-quart Pyrex dish. Refrigerate.
Melt chips in margarine, vanilla and Eagle Brand milk on low heat; combine marshmallows and nuts (any one of the nuts, your choices) in a large bowl. Stir in chocolate mixture; spread in aluminum foil lined 13 x 9-inch pan. Chill for 2 hours or until firm. Remove from pan; peel off foil and cut into squares. Keep at room temperature.
Beat egg whites. Add sugar and vanilla. Beat well. Mix pecans in and take out, one at a time. Put on a buttered cool cookie sheet. Preheat oven to 250°. Cook pecans for 30 minutes. Turn oven off and leave in for 10 minutes. Move from cookie sheet to waxed paper. Will store in tin container only.
Mix pineapple, juice and pudding together. Add remaining ingredients and chill for several hours.
Scald milk, stir in sugar, salt and margarine and cool to lukewarm. Measure water and spread yeast into it, then add to the milk mixture and 3 cups flour. Beat well at this point. Stir in remaining 1 1/2 cups flour; beat until smooth. Cover and let rise in a mixing bowl, about an hour or until double in bulk.
Mix together all ingredients. Refrigerate at least 6 to 8 hours before serving.
In saucepan, combine 2/3 cup sugar, 1/2 cup milk, beaten egg and chocolate. Cook over medium heat, stirring constantly, until chocolate melts and mixture comes just to boiling. Cool to room temperature. Stir shortening to soften. Gradually add 1 cup sugar, creaming together until light and fluffy. Add vanilla. Add remaining eggs, one at a time, beating well after each. Sift together dry ingredients. Add to creamed mixture alternately with 1 cup milk, beginning and ending with flour and beating after each addition. Blend in chocolate mixture. Bake in two paper lined round pans in 350° oven for 25 to 30 minutes or until done. Cool 10 minutes, then remove from pans. Frost and fill cooled layers with Chocolate Frosting. Trim with curls of shaved unsweetened chocolate.
Cream first 3 ingredients until light and fluffy. Add eggs, one at a time and mix well. Mix dry ingredients and add alternately to batter, with milk. Bake in two 10-inch cake pans (greased and floured) or three 9-inch cake pans or aluminum sheet pan. Bake at 365° for 30 minutes. Frost with Buttercream Frosting.
Cream the sugar, oil and eggs. Add flour, vanilla and salt. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 350° until done. Makes 5 dozen cookies.
Add all ingredients together in large bowl. Mix until well blended. Wrap in waxed paper and chill about 2 hours or roll out at once. Roll out to 1/8-inch thickness on floured board. Cut with cookie cutters. Put on ungreased sheets. Bake at 350° for 10 minutes or until slightly brown. Remove, cool, ice and decorate.
Cream butter and Crisco together. Add sugar and egg yolks. Sift together flour and soda; add to mixture alternately with buttermilk. Fold in stiffly beaten egg whites. Bake at 350° for 25 minutes. Makes three layers.
Prepare graham cracker crust by combining crumbs, 3 tablespoons sugar and margarine. Press into 9-inch glass pie plate; set aside. In glass bowl, melt the cream cheese on High in microwave for approximately 1 1/2 minutes. Mix together the egg, 1/3 cup sugar and lemon juice. Blend egg mixture into cream cheese. Pour over crust. Bake on High 1 minute; rotate plate and continue baking 1 more minute. Cool 1 hour and serve.
Heat oven to 300°. Season meat with salt and pepper; coat lightly with flour. Brown meat on both sides in 1/4 cup butter. Cover; bake for 20 minutes or until tender. Remove from oven. Place a slice of cheese on each cutlet. Cover and cook over low heat for 5 minutes or until cheese melts. Add remaining ingredients to pan, stirring to scrape up brown bits in the bottom. Simmer and reduce sauce to about 3/4 cup. Spoon over meat. Makes 6 to 8 servings.
Combine soup, stuffing, onion and paprika. Spoon stuffing in 9-inch pie pan. Arrange pork chops and press slightly into stuffing. Combine sugar and mustard; spread lightly over pork chops. Bake at 400° for 30 minutes. Be sure pork chops are done.
Marinate shrimp in rum. Combine with water for 1 hour, turning occasionally. Saut onion in bacon drippings until lightly browned. Add sausage (broken in pieces) and the shrimp with rum. Simmer gently 2 or 3 minutes. Transfer to heavy 3-quart pot. Add tomatoes, bay leaf, salt, pepper, thyme and rice. Cover pot tightly and bring to a boil. Simmer gently for 20 minutes. Serve with freshly baked breadsticks or rolls.
Combine catsup, horseradish, mustard, onion, salt and dash of pepper. Let stand for 10 minutes. Combine ground beef and bread crumbs. Stir in catsup mixture. Shape meat around cheese into 3/4-inch balls. Cook in hot oil for about 1 1/2 minutes or until done. Makes 30.
Break up angel food cake; put aside. Combine cheese and Cool Whip, then lightly fold into angel food cake. Put contents into a glass bowl, then drizzle pie filling over cake mixture. Chill 1 hour and serve.
Combine brown sugar, butter and corn syrup in small saucepan. Cook over medium heat until thickened, stirring constantly. Pour into greased 9 x 13-inch baking pan. Place 6 slices of bread on top of syrup mixture. Top with remaining bread. Combine eggs, milk, vanilla and salt; stir until blended. Pour over bread and refrigerate, covered, for 9 hours.
Bring soup to a boil; add cream cheese and stir until melted. Dissolve gelatin in the 1/2 cup cold water and add to soup mixture. Add remaining ingredients. Mix well and pour into greased 2-quart mold. Chill.
Fry bacon until crisp. Remove bacon and pour off half the bacon fat. Fry garlic. Remove and discard. Fry onion in same fat. Remove and add to bacon. Spread eggs on bottom of pan as if preparing to make an omelet. Remove to plate. Add cold rice and stir until all grains are coated with grease and not sticking together. Add bacon, onion and ham. Mix well, always scraping bottom of pan to prevent sticking. Turn heat to low and add chopped egg pieces. Add shrimp. Remove from heat and serve. Makes 6 to 10 servings.
Mix all ingredients and bake in a 350° oven. Cover and bake 45 minutes to 1 hour.
In Dutch oven over medium heat, in hot salad oil. Cook onion and green pepper until tender, about 5 minutes. Add beef stew, undiluted celery soup and remaining ingredients and cook, covered, 15 minutes, stirring occasionally. Discard bay leaf. Makes 6 servings.
Put pears and oranges, unpeeled, through food chopper. Be sure to let all the juice go into container too. Cook until pears are done. Chop cherries. Add all other ingredients and cook for 15 minutes. Pour in hot jars; seal and water process 15 minutes at simmering temperature. Makes 9 pints.
Blend liver in blender until mushy. Mix all ingredients and stir well. Place in lightly greased square pan (8 or 9-inch). Bake at 325° for 25 to 30 minutes. Cut into squares. When cool, store in small freezer bags in freezer until ready to use. Great training treats.
Combine sugar, flour and salt in saucepan. Stir in egg yolks, milk and water. Cook, stirring constantly, until thickened. Reduce heat and cook, uncovered, stirring occasionally, for 5 minutes or until thickened. Remove from heat. Add vanilla.
Cook chickpeas in lightly salted water. Drain. Reserve liquid. Cool. Peel chickpeas (this can be done by rolling peas between palms of hands to loosen skins). Process in small amounts in food processor. Process garlic. Add tahini; mix well. Add lemon or lime juice and as much cooking broth to make a medium thick dipping paste. Place in dish with well in center. Top with olive oil, paprika or pepper and parsley. Serve with pita bread for dipping.
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in Cool Whip. Spoon into crust. Refrigerate 3 hours or overnight.
Heat oven to 350 degrees. Sift together flour, baking soda, salt and cream of tartar. In separate bowl mix white sugar, brown sugar, oil, butter/margarine, eggs and vanilla. Add flour mixture and mix well. Add rest of ingredients and mix well. Drop by spoonful on ungreased cookie sheet. Bake 9 - 15 minutes until light brown.
Thaw shrimp and drain well. Place cream cheese on serving tray. Place shrimp over cream cheese. Pour cocktail sauce over all. Serve with Triscuits.
Spray pan real good. Then mix butter, Rice Krispies, cheese, crumbs and sugar thoroughly. Use half of it to press inside pan. Pour can of pie mix over this and then top with remaining mixture. Bake in 350° oven until bubbly.
In mixing bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add sugar, one tablespoon at a time, beating on high until stiff peaks form. Transfer to a pastry or plastic bag. On parchment lined baking sheets, pipe the meringue into 4 3/4-inch bunny shapes. Bake at 225° for 1 1/2 hours or until firm. Remove to wire racks.
Combine first 5 ingredients in large pan. Simmer on low heat for 20 minutes. Strain to remove cloves and cinnamon, add sugar and apple cider. Simmer until heated through. Serve hot.
Melt butter in saucepan. Add onion and saute until pale golden. Stir in all the remaining ingredients and simmer 15 minutes or until heated and flavors are blended. Makes about 1 quart.
Mix all ingredients together in ovenproof dish. Bake at 350° for 1 hour and 15 minutes. Let stand a few minutes before serving. Makes 4 to 6 servings.
Into medium bowl sift flour, sugar and salt and add coffee. Cut in margarine until size of pea. Press dough together. Shape into small balls. Roll in chopped walnuts and place 2-inches apart on ungreased cookie sheet. Flatten with glass dipped in sugar. Bake 20 minutes until lightly browned in 350° oven.
Cook macaroni. Brown hamburger with onion, then add the other ingredients into a large bowl. Bake at 350° for 1 hour. Serves 8.
Mix and put in greased casserole. Bake, covered, 30 minutes. Bake at 350°.
Cook broccoli; drain. In a 2-quart dish, mix broccoli and uncooked rice. Mix other ingredients in separate bowl and pour over broccoli-rice. Bake in preheated oven at 350° for 30 minutes.
Boil potatoes, cool, peel and shred with coarse grater. Melt butter. Add sour cream, soup and cheese. Stir over medium heat until cheese melts. Add onions and salt. Spread 1/2 potatoes in an 8 x 13-inch pan, 1/2 cheese in layers. Top with cornflakes. Bake at 350° for 45 minutes.
Mix well and freeze. At serving time, fill glass half full with slush and fill rest of way with 7-Up.
Melt butter in pan and saute broccoli and onions in butter for 3 minutes.
In a deep heavy skillet, melt oleo and stir in unbroken pecan halves. Cook nuts	over low heat, stirring frequently, for about 20 minutes	until lightly brown. Sift confectioners sugar and spices. Remove nuts from skillet with slotted spoon and drain on paper towels. Add	nuts to spiced sugar and toss until generously coated. Turn nuts into colander and shake gently to remove excess sugar. Spread nuts on paper towel to cool. Store in lightly covered container.
Marinate the chicken in spices at least 8 hours. Broil on grill, brushing with extra sauce.
Preheat oven to 350°. In large frypan over medium heat, cook mushrooms and onions in butter until mushrooms are lightly browned, 6 to 8 minutes. Arrange mushroom mixture in pie shell. Sprinkle Swiss cheese over mushroom mixture. Beat together the eggs and remaining ingredients until well blended. Pour over mushroom-cheese mixture. Bake for 35 to 40 minutes.
Beat eggs; add all other ingredients except raisins. Beat until smooth. Add raisins; stir. Pour in unbaked pie shell. Bake about 45 minutes at 350°.
Boil noodles until tender. Boil eggs until hard-boiled and chop. Cut tomatoes into small pieces. Mix ingredients; chill and serve.
Cream butter and shortening; add sugar gradually and beat thoroughly. Add 2 eggs at a time, beating after each addition. Add flour and beat. Add flavorings and pour into large greased and floured tube pan. Bake at 300° for 2 hours.
Needed 9 x 13-inch pan. Mix together in a large bowl pudding and milk. Add Cool Whip. Layer in 9 x 13-inch pan graham crackers, pudding, graham crackers, pudding, and graham crackers. Top with topping. Refrigerate overnight.
Let spinach thaw. Squeeze until dry. Mix together other ingredients. Slice long loaf of Italian bread and fill with spinach dip or take a purple cabbage and fill with spinach dip.
Combine mashed banana, juices and sugar. Mix well. With an electric mixer, beat egg white until stiff. Beat heavy cream until stiff and peaked. Fold egg white into whipped cream. Add banana mixture to cream mixture, blending well. Pour into a freezer tray or 5-cup freezer containers or mold. Cover; freeze 6 hours. Remove from freezer 15 to 20 minutes before serving.
Cut Crisco into flour until it resembles coarse meal. Add cold water and mix well. Divide dough into halves. Roll out on floured waxed paper. Will make 2 crusts.
Beat for 2 minutes at medium speed. Pour into greased and floured 12 x 16-inch pan. Bake for 20 minutes.
Mix; bake at 350° for 45 minutes. Top with cream cheese icing.
Brown meat and onions. Add Ro-Tel, beans, chili and cheese. Heat until all is melted.
Lay steamed broccoli in bottom of large casserole dish. Put chicken pieces on top of broccoli. In large bowl, mix 2 cans soup, mayonnaise, lemon juice, pimiento, drained mushrooms and sauteed celery. Pour and spread over chicken and broccoli. Sprinkle on grated cheese, then buttered bread crumbs. Bake in 350° oven 25 to 30 minutes.
Marinate steak for 1 hour in the next 4 ingredients. Put 1 tablespoon oil in frying pan; add meat and brown lightly. Remove. Add 2 more tablespoons oil, onion, mushrooms and water chestnuts. Cook 2 minutes, tossing constantly. Add 1/2 cup chicken broth, salt, 1/4 cup soy sauce and garlic. Simmer, covered, for 3 minutes. Blend 1 tablespoon cornstarch with sugar, 1 teaspoon soy sauce, Accent and 1 cup chicken broth. Cook until thickens. Add meat and pea pods. Just heat through, don't overcook. Serve with rice.
Cook about 10 minutes or until it starts to thicken a little. Let cool before serving.
Line large baking sheet with foil. Sprinkle 1/2 cup hazelnuts onto 8-inch square in middle. Set aside. Butter sides of heavy 1-quart saucepan. Melt rest of butter. Add brown sugar and water. Stir over medium heat to boiling and cook to soft-crack stage (280°). Remove pan from heat. Stir in liqueur and pour over nuts in pan. Sprinkle with chocolate chips and let stand 2 minutes. When chocolate is soft, spread to cover, then sprinkle with remaining nuts. Cool. Lift candy from pan and break into pieces. Store in airtight container up to 2 weeks.