HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place olive oil and crushed garlic in a large deep frying pan. Heat on medium heat. Open anchovies and place anchovies oil in pan. Chop anchovies and add. When garlic turns slightly golden brown, add tomatoes (crush tomatoes first) and Ginl. Add raisins and pine nuts. Simmer for 25 minutes. Add olives and simmer 5 minutes more. Cook pasta. Pour sauce over and mix well.
Combine egg, milk and bread crumbs and let stand for a few minutes. Saute the onions until brown. Combine all the other ingredients except the flour. Shape into balls, then sprinkle with the flour. Brown in frypan, then cover and cook for 35 minutes. Serve with a gravy.
Bring milk with salt to a boil; add rice. Be careful not to scorch. Cook slowly about 40 minutes or until rice is done. Beat eggs, sugar and vanilla together. Bring milk to boil again. Remove from heat and add egg mixture. Pour into bowl and cool.
Mix cream cheese and onion. Spread on ham slices (approximately 2 tablespoons per slice). Roll slices, cover and chill 2 hours. Slice into small pieces.
Dissolve the yeast in 1/2 cup of warm water. Add remaining water, sugar and potato flakes. Leave the mixture out of refrigerator all day and refrigerate that night. After 3 days, take out and feed again and begin making bread as usual. Put starter in refrigerator 3 to 5 days.
Melt butter; stir in cream and pepper and cook 5 minutes. Stir in cheese until melted. Add nutmeg. Serve over noodles.
Brown ground beef and onion; drain. Mix cream cheese and sour cream in blender; add Ranch and taco mix. Add ground beef mixture and blend. Put in casserole, 9 x 11 pan. Chill; cover with cheese. Can be served with diced tomatoes, ring peppers and salsa. Make sure you don't forget the Scoops.
Preheat oven to 350°. Brown and drain ground beef. Fry bacon and crumble. Mix together with other ingredients. Bake for 35 to 55 minutes.
Peel cucumbers. Slice lengthwise. Remove and discard seeds. Dice cucumbers and place in bowl. Add remaining ingredients and mix well. Chill and serve very cold.
Grease 1 (9-inch) pie pan. Blend all ingredients and pour in pan. Bake at 350° for 55 to 60 minutes. Pie is done when knife inserted comes out clean. Cool. Serve with Cool Whip.
Heat the oven to 350°. In a large skillet, cook and stir ground beef, onion and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, rice, chili powder, salt and pepper; heat thoroughly. Pour into an ungreased 2-quart casserole. Cover and bake 1 hour. Yields 4 to 6 servings.
Mix dry ingredients, cut in shortening. Combine juice, rind and egg. Pour, all at once, into dry ingredients, mixing just enough to dampen. Fold in nuts and cranberries. Pour into greased and floured bread pan (9 x 5 x 3-inches). Bake at 350° for 1 hour or until toothpick comes out clean.
Mix the first 3 ingredients together. Mix will be thick. Measure out 1 teaspoon and roll into ball. Place on ungreased cookie sheet (cookie will spread). Bake at 350° for 7 to 8 minutes. Cool! Spread with vanilla or cream cheese frosting. These freeze well!
Saute chopped onion in bacon drippings until golden brown. Shred cabbage and add to mixture. Cook until tender. Cook noodles then blanche and drain. Combine with cabbage. Add desired amount of cottage cheese and serve.
Mix eggs, butter, milk and onion together. Next, add bread crumbs and squash. Stir well. Add cheese, salt and pepper. Stir well. Bake at 350° until brown and bubbly, approximately 30 to 35 minutes.
Heat oven to 375°. Cream sugars and oleo. Add eggs and sour cream; mix. Add bananas and vanilla, then dry ingredients and mix well. Spread dough in greased and floured 15 x 10 x 1-inch pan. Bake 20 to 25 minutes. Cool; spread with creamy frosting. Cut into bars. Makes 48 bars.
Mix everything together, except butter. Melt butter in 13 x 9 x 2-inch pan, then pour into mixture. Pour in baking dish and bake at 375° for 30 to 45 minutes or until it browns.
Bring water and sugar to a boil. Add fruit and boil for 5 minutes or until berries pop. Add nuts. Serve for breakfast, hot or serve cold. Serves 8 to 10.
Beat eggs until foamy. Add oil, sugar and vanilla. Stir in zucchini. Mix in dry ingredients. Pour into greased and floured cupcake tin. Bake at 325° for 1/2 hour. Makes 1 dozen.
Place spinach in strainer; thaw and press out water. Melt butter in pan over medium heat; add onion and mushrooms. Cook until onion is limp. In a bowl, beat eggs with fork; stir in bread crumbs, soup, 2 tablespoons cheese, pepper, basil, oregano, spinach and onion. Mix. Turn into well-oiled 9-inch pan. Sprinkle with remaining cheese. Bake uncovered for 35 minutes at 325° or until set.
Place 6 pork chops or spareribs on bottom of pan. Top with onion, sliced very thin. Add sauerkraut, drained, over pork then next pour on tomato sauce. Add water; cover and simmer 1 1/2 hours on top of stove. Before serving, add 1 heaping teaspoonful sugar. Do not stir or disturb while cooking.
Melt margarine in 9 x 13-inch pan or Dutch oven pan. Sprinkle rice in the pan. Place fryer on top of rice. Mix soup, water and soup mix. Pour over chicken. Cover and bake 1 hour at 350°. Remove cover and allow chicken to brown.
Heat pear juice to boiling. Add jello and cream cheese. Keep hot until dissolved. Chill until partly set. Add mashed pears, nuts (if desired) and whipped cream. Chill until firm.
Mix butter and sugar together. Add eggs and mix again. Add flour, salt and baking powder and mix again. Stir in vanilla and nuts. Bake at 350° for 30 to 35 minutes in oblong cake pan. Cut into squares.
Mix Jell-O, plain gelatin and hot water. Stir until dissolved. Add remaining ingredients. Put in dish or mold and chill until firm.
Cream margarine, peanut butter, sugar, brown sugar, eggs and vanilla together. Add remaining ingredients. Mix well. Drop by teaspoonfuls on a greased cookie sheet. Bake at 375° for about 10 minutes. Enjoy.
Mix together first 6 ingredients plus 1 cup of corn flakes; mix well. Put in casserole dish. Mix remaining corn flakes with oleo and sprinkle on top. Bake at 300° for about 45 minutes. Serve warm.
Mix sugar with flour. Add eggs. Beat well. Add melted butter, buttermilk and vanilla. Pour into 2 pie shells. Sprinkle with nutmeg, if desired. Bake at 400° until firm and crust is brown. Bake on lower oven rack.
Grease 9 x 13-inch baking dish. Place noodles in a layer in the bottom of the dish. Layer sausage on top, then layer spinach and cheese. Combine eggs, milk and salt. Pour over layers. Bake 1 hour at 350°. Serves 8.
Cook rice until done, about 20 minutes. Stir in milk and eggs. Put back on stove and cook until it coats a spoon. Add nutmeg and raisins as desired. Serve hot or cold.
Dissolve jello in hot water. Add frozen strawberries, crushed pineapple, bananas, and nuts. Chill in refrigerator until set. Can be alternated with layers of whipped, sweetened, cream cheese to make a parfait.
Melt chips in the microwave; stir in noodles and nuts. Drop on waxed paper or a cookie sheet by the spoonful. Refrigerate to set.
Mix all ingredients together except the marshmallows and pour into a 9 x 13-inch greased pan. Bake at 350°. Cake is done when toothpick comes out clean. Place marshmallows on hot cake and place into hot oven to melt. Let cool, then cover with icing.
Line roaster with foil. Place brisket into roaster. Mix catsup and water together; pour over brisket. Sprinkle onion soup over the top. Seal with more foil. Cool slow (325°) for about 2 to 3 hours or until done. Remove from pan; reserve sauce. Allow to cool. Cut off fat and slice brisket; place in baking dish. Pour sauce over top. Heat through before serving.
Allow cheese and butter to soften. Mix with the rest of the ingredients, roll out and cut into French fries size strips. Bake on cookie sheet at 350° for 6 to 8 minutes.
After cucumbers are cut into strips, let them set in water with the 1/3 cup canning salt. Let set about 3 1/2 hours. Drain. Mix the last 5 ingredients over medium heat until very hot, but not boiling. Put the cucumber strips in the hot solution until they begin to change color. Then pack into jars with hot solution, covering and put hot lids on and let seal.
Slice carrots and cook until fork-tender. Drain and cool. Add 2 medium onions and green peppers, sliced.
Sprinkle gelatin over water to soften; stir over hot water until dissolved. Beat into cream cheese until smooth. Stir in next 5 ingredients and 2 tablespoons parsley. Pour into a 3 cup ring mold. Refrigerate until set (at least 4 hours).
If apples lack tartness, sprinkle with about 1 tablespoon lemon juice. Combine sugar, flour, spices and dash of salt; mix with apples. Line 9-inch pie plate with pastry. Fill with apple mixture; dot with butter. Adjust top crust, cutting slits for escape of steam; seal. Sprinkle with sugar. Bake at 400° for 50 minutes or until done.
Preheat oven to 350°. Combine chicken and taco seasoning. Add tomatoes, cheese, chilies and corn. Mix well. Place in 9 x 13-inch baking dish. Prepare corn muffin mix according to package directions and spread on top of chicken mixture. Bake 50 to 60 minutes. Remove from oven and let rest 20 minutes before serving. Serves 8 to 10.
Baste skinless chicken pieces with dressing. Pour 1/2 cup of dressing over chicken and bake for 30 minutes at 375°. Turn chicken; sprinkle Parmesan and drained mushrooms over chicken. Bake an additional 30 minutes, basting twice.
Mix together hamburger, cracker crumbs, water, salt and pepper. Spread out on cookie sheet to about 1/2-inch thick; refrigerate. When set, cut into squares. Roll in flour and brown. Pour on top the mushroom soup thinned with 3 or 4 tablespoons water. Bake in a 250° oven for 1 or 1 1/2 hours.
Layer the following bottom to top; refried beans; mix sour cream and seasoning mix and spread over beans, olives, hot peppers, tomatoes and cheese.
Mix sour cream, baking mix, milk, eggs and Worcestershire sauce 1 minute with mixer or 15 seconds with blender.
Mix butter, 1 cup flour and 3 tablespoons brown sugar with pastry cutter and spread in 13 x 9-inch pan. Bake 12 minutes at 350°. Beat eggs. Add remaining ingredients. Spread on crust. Bake at 350° for 20 minutes.
Combine soy sauce, maple syrup and horseradish in large ziploc bag. Add tuna steaks; turning tuna lay bag flat in refrigerator. Chill one hour turning bag once or twice. Remove tuna from marinade; cook over medium heat for 2 to 3 minutes on each side.	Do not over cook. Be sure to spray grill rack with vegetable oil spray before cooking.
Cut fish in length 4 x 6 x 1-inch. Soak in brine 5 hours. Lay on paper towel to dry. Put honey on before smoking.
Melt 1 stick butter in a 9 x 13 pan. Add cherries and pineapple; mix lightly. Add cake mix; crumble brown sugar on top of cake mix. Sprinkle nuts on top. Dot with 1/2 stick butter. Cook 30 to 35 minutes at 350°.
Remove tops and seeds from peppers. In a large kettle, bring water to a boil; cook peppers for 4 minutes. Remove and drain. Cook rice according to package directions.
Mix all ingredients together well. Place in heavy plastic bowl. Slam against counter a couple of times to remove air. Shape into loaf. Place in baking dish or waterless cookware for top of the stove. Bake in oven for 1 hour or until center is cooked. Cook in waterless cookware on top of stove for 30 minutes in 1 tablespoon of butter.
Combine ground chuck, soy sauce, catsup, corn flakes, parsley flakes, garlic salt, eggs, onion and pepper. Mix well and form into balls. Place balls into baking dish.
Heat the oven to 350°. Butter an 8-inch square pan. Line it with aluminum foil and then butter the foil. Mix all the ingredients together, except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4-inch of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting. Makes 24 (2 x 1 1/2-inch) bars.
Brown hamburger; season with pepper, seasoning salt and garlic powder to taste. Set meat aside. Combine ingredients in a 5-quart stockpot. Bring to boiling. Reduce heat; cover and simmer for 20 minutes. Add meat and simmer for 20 minutes longer. Remove bay leaf.
Cream eggs and sugar together. Add remaining ingredients; beat well. Pour into a lightly greased 10-inch pan. Bake at 400° for 25 to 30 minutes, or until done. Serves 10.
Crumble cornbread; salt and pepper to taste. Add onions, green pepper, celery and bacon. Stir in tomatoes just before serving, then add salad dressing.
Mix eggs, flavoring, salt and sugar together in mixing bowl until thoroughly mixed. Pour in freezer can.
Melt chocolate and let cool. Cream sugar and butter well. Add cooled chocolate and vanilla. Add one egg and beat for 3 minutes. Then add second egg and beat another 3 minutes at medium speed. Pour into cooled pie shell and refrigerate. Serve with whipped cream.
Defrost potatoes. Combine in a large bowl the oleo, salt, pepper, onion, soup, sour cream and cheese. Put in a buttered Pyrex, 9 x 13-inch. Sprinkle chips on top. Bake at 350° for 45 minutes to an hour.
Brown sausage over low heat in a large, heavy skillet; drain sausage on paper towels, reserving 1/4 cup drippings. Saute onion and garlic in drippings until crisp-tender. Return sausage to skillet; stir in tomato paste, water, sugar, 1/2 teaspoon salt and bay leaf. Simmer, uncovered, for 1 hour; stir occasionally. Discard bay leaf.
Combine peanuts, sugar, syrup, and salt in a 1 1/2 quart microwave safe container. Microwave 4 minutes on high in a 700 watt microwave oven. Stir, microwave 4 minutes longer. Stir in butter and vanilla. Microwave 2 more minutes on high. Add baking soda and quickly stir until light and foamy. Immediately pour onto lightly greased baking sheet. Spread to 1/4 inch thickness. When cool, break into pieces. Store in air tight container.
Grease a 13 x 9-inch pan. Preheat oven to 350°. Cut chicken into chunks. Mix remaining ingredients; except chips. Pour over chicken in pan. Top with crumbled potato chips. Bake at 350° for 30 to 40 minutes, until bubbly.
Mix flour and water, then add detergent. Then add food coloring (your choice of color). Mix well and you're ready for finger painting.
Combine all ingredients and form into a loaf. Bake in 350° oven for 45 minutes to 1 hour. When done, top with:
Wash and slice the cucumber finely. Sprinkle with salt. Place in a marinade previously prepared by boiling the vinegar, water, sugar and pepper together and allowing to cool. Leave in a cold place for about two hours before serving.
Cut all vegetables in desired size and cover with Kraft fat-free Italian dressing. Cover dish tightly and put in refrigerator to marinate. Keeps well for approximately a week.
In a shallow baking dish (large enough to hold potatoes in a single layer), toss new potatoes with vegetable oil. Bake in a preheated 400° oven, stirring often, until the potatoes are crisp and browned, about 40 to 45 minutes. Season to taste, then toss. Sprinkle potatoes with minced chives and serve immediately.
Halve rolls. Mix all the remaining ingredients as a spread, except butter. Cut the butter in cubes; put in mixture. Spread on rolls, then put the tops on them. Place on cookie sheet. Bake at 350° for 10 to 12 minutes, or until mixture melts in sandwich. Excellent for freezing ahead of time for parties. Makes 3 dozen (or 3 packages).
Shape beef into 4 patties. In a 10-inch skillet over medium-high heat, cook patties until browned on both sides. Remove. Set aside. Spoon off fat. In same skillet, stir in soup and water. Heat to boiling. Return patties to skillet. Reduce heat to low. Cover and cook 10 minutes or until done, stirring occasionally. Top patties with cheese. Heat, uncovered, until cheese is just melted. Serve on buns.
Mix all ingredients in large bowl for 1 minute at low speed, then beat at high speed for 3 minutes. Pour into greased and floured 10-inch tube pan. Bake in 350° oven for 45 to 55 minutes or until done. Cool in pan about 20 minutes.
Cut pork into long strips about 2 inches wide and 2 inches thick. Soak the first six ingredients for half a day or overnight. Rub the meat (at room temperature) with garlic, sugar and honey. Heat oven at 400°. Roast the pork for 35 minutes, turning strips over once during roasting process. Remove pork from oven and slice.
Stir together whipped cream and pudding mix. Add pineapple and marshmallows. Mix and chill.
Preheat oven to 350°. In large bowl, cream sugar and Crisco until smooth. Add eggs and vanilla. Gradually add flour and knead as you would biscuit dough until stiff enough to roll. On a lightly floured surface, roll dough out into desired thickness. Cut out with cookie cutter or biscuit cutter. Bake on greased sheet about 12 minutes.
Mix all ingredients together. Refrigerate at least 3 or 4 hours before serving. Best if refrigerated overnight.
In large skillet, melt butter over medium heat; stir in turmeric. Add rice, onion and garlic. Cook about 3 minutes until onion is translucent, stirring often. Pour in broth mixture; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add scallops, shrimp and peas. Simmer covered 5 minutes longer or until scallops are opaque, shrimp turn pink and peas are Taste and season. Makes 4 servings.
Sift dry ingredients directly into ungreased cake pan (8-inch square). Make 3 holes in dry mixture. Pour oil into one hole. Pour vanilla into second hole. Pour vinegar in third hole. Pour cold water over all. Stir with fork until evenly blended. Bake at 350° for 35-40 min. Invert to cool. Frost.
Prepare rotini according to package. In skillet, melt butter. Add frozen vegetables. Cook until vegetables are tender. In a bowl, blend soup and milk. Add mixture to the skillet along with cheese and pepper. Cook, stirring constantly, until cheese melts. Stir in rotini and tuna. Heat. Serves 4.
Pound steak. Cut in thin slices. Blend cornstarch and spices. Coat the meat slices and brown well in hot oil. Add onion and cook 3 minutes. Stir in the beer, pepper sauce and sugar. Bring to boil and simmer on low heat, covered 15 minutes. Add carrots and simmer until meat and carrots are tender. Serve over cooked rice.
Melt chocolate and margarine in a pan. Add sugar, cornstarch and salt. Beat eggs slightly. Add to chocolate mixture. Add milk and remaining ingredients. Pour into a 9-inch pie shell and bake for 20 minutes at 375°.
Assemble all ingredients (except beans) in large kettle and cook till vegetables are tender. Add the beans, undrained, and reheat. Ready to serve.
Note: To make scalloped edge on pie shell, mold pastry around round-bowled tablespoon.
Preheat oven to 350°. Mix well, the sugar, butter and eggs until light and fluffy. Add bananas and beat so that batter is well mixed. Add flour, baking soda, salt and cherries. Mix and blend. Pour into lightly greased muffin tins. Bake about 20 minutes or until golden brown.
Heat catsup with sugar, vinegar, pickling spice, mustard, onion and green pepper for 5 minutes. Brown lightly ground beef. Add to catsup mix and cook on medium heat. Stir every 5 minutes for 20 minutes.
Combine pudding and Cool Whip. In an 11 x 13 Pyrex dish, layer, starting with crackers and ending with pudding. Makes 2 layers.
Keep asparagus hot. In a small saucepan, combine mayonnaise, lemon juice, salt and pepper. Stir over low heat until heated through. Stir in tomato; heat through. Serve over asparagus.
*One-fourth teaspoon each oregano, marjoram and basil leaves and 1/8 teaspoon rubbed sage.
Boil chicken until tender. Tear chicken into pieces and arrange in bottom of Pyrex dish. Mix sour cream and soup together. Pour over chicken. Top with Ritz crackers and drizzle with melted butter. Bake at 350° for 20 to 25 minutes.
Mix first 5 ingredients together, then stir in the remaining. Bake in a greased and floured cake pan at 350° for approximately 35 minutes or until done.
Shred cabbage. Add onions, sweet pickle and sugar. Pour vinegar over mixture. Add catsup and Floyd's Barbecue Sauce. Add hot sauce to taste. Mix well. Will keep in refrigerator for long time.
Blend cream cheese with milk and orange rind until spreadable. Cut each date nut loaf in half lengthwise; spread with cheese mixture. Put together. Repeat lengthwise cut at right angles; spread. Put together in shape of loaf; wrap in waxed paper or foil. Chill.
Preheat griddle to 325° or frypan over medium heat. Melt butter on griddle or in pan. Crack egg in bowl.
Mix all ingredients together; store in an airtight spice container. Two tablespoons equals 1 commercial package. Mix with ground beef for tacos or burritos.
Sift flour. Blend eggs and sugar; add pumpkin and oil. Bake at 350° for 1 hour.
Break eggs into a large deep bowl and beat well. Add the sugar and beat. Add oil and beat until blended. Stir in the zucchini and walnuts.
Coat Dutch oven with cooking spray; place over medium heat until hot. Add onion, green pepper, jalapeno peppers and saute 5 minutes. Add chili powder, cumin and oregano; cook 2 minutes. Add chicken, 1 cup water, red pepper, black pepper, Worcestershire sauce, mustard, stewed tomatoes, chicken broth, and chili sauce and bring to a boil. Cover, reduce heat and simmer 20 minutes. Add beans and cook 5 minutes. Ladle chili into soup bowls; top each with avocado, onion and yogurt. Yield 9 cups.
Cream sugar and butter well. Add eggs, one at a time. Alternately add flour, sour cream and soda. Add vanilla. Put in a Bundt cake pan and bake for 1 hour and 15 minutes or until done.
Combine first 6 ingredients at medium speed with mixer until blended. Spread about 3 tablespoons of mixture on top of each ham slice. Roll up jelly roll fashion, starting at short end. Wrap in plastic wrap and freeze until almost firm. Cut into 1/2-inch slices (may be kept frozen up to 1 month).
Preheat oven to 350°. In a large bowl, mix together oil, sugar, eggs and vanilla; beat with a whisk until creamy smooth. In a separate bowl, combine flours, baking powder and salt. Add to egg mixture, beating just until well blended. Fold in apples and nuts. Fill greased muffin tins about 3/4 full. Bake about 25 minutes or until inserted toothpick comes out clean. Turn out on wire rack and cool slightly before serving.
Mix in 9 x 13 pan and press out crust. Bake at 350° for 10-15 minutes. Let cool.
Combine yellow cake mix, 1 egg, and oil. Press into 13 x 9-inch greased pan and bake at 300° for 20 minutes. While cake is cooking mix 4 eggs, sugar, Karo syrup, butter, and chopped pecans. Pour mixture over cooked cake and bake 45 minutes on 300°. Since oven temperatures vary, during the last 5 to 10 minutes of cooking check closely. Do Not Over Cook. (Better than pecan pie if you can believe it.)
Put in bottom of quart jar the sugar, salt, mustard seed, turmeric, dill heads and garlic cloves. Put cucumbers in jar. Boil vinegar and water; pour over cukes and seal. Do not process. Shake them when cold to mix spices.
Prepare yellow cake mix according to directions. Bake in sheet cake pan; cool. Mix cream cheese and sugar; add pudding mix, milk and remaining pineapple juice. Blend until creamy. Slice bananas onto cooled cake. Spread cream cheese mixture over bananas. Place the pineapple onto mixture. Frost with Cool Whip. Sprinkle with coconut. Cover and refrigerate.
Cream butter, sugar added, mashed bananas, then flour, salt, soda and half pecans. Bake 1 hour at 300° in ungreased pan.
Combine squash, eggs, onion, seasonings and cracker crumbs; mix well. Drop mixture by tablespoonfuls into hot oil. Cook until golden brown, turning once. Yield: 6 servings.
Melt butter and cheese over low heat, then add to cooked grits. Beat eggs well, add in milk and add to grits mixture. Pour total mix into 2 1/2 casserole dish and bake for 45 minutes at 325° to 350°.
Combine dry ingredients with whipped egg whites and vanilla. Drop on cookie sheet and bake 20 minutes in 325° oven.
Mix powdered sugar, brown sugar, peanut butter and melted margarine. Press into a 9 x 13-inch pan. Melt and then spread over top of the above mixture the chocolate chips and oleo. Chill and cut into bars.
Stir rice and margarine into boiling water in a saucepan. Add cinnamon stick, turmeric, salt and bay leaf. Bring to a boil. Reduce to a simmer. Simmer, covered, 20 minutes or until rice is tender and liquid is absorbed. Discard cinnamon stick and bay leaf. Stir in raisins.