HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan, melt butter. Add leeks and saute until soft. Add chicken broth; bring to boil. Add potatoes. Cover and simmer for 20 minutes (or until potatoes are tender). Place 1/3 of the soup in blender. Add 1/2 cup skim milk. Puree. Repeat until all the soup is pureed. Return to saucepan. Stir in nutmeg and cayenne. Heat until warm or chill. Garnish with extra leek slices. Makes about 4 servings.
Saute the green pepper, onion, olives, garlic powder and chili powder in the margarine. Mix together the soups and chicken and add to the first mixture. Combine well. Cook the spaghetti and place in a 9 x 13-inch greased pan. Spread sauce on top. Cover with the cheese. Cover with foil. Bake at 350° for 40 minutes.
Combine first 5 ingredients. Combine remaining ingredients and add to flour mixture, stirring until just moistened. Spoon batter into two greased and floured loaf pans. Bake at 350° for 1 hour and 10 minutes or until wooden pick comes out clean. Cool in pans 10 minutes, remove from pan and cool on racks. Yields 2 loaves. Freezes well.
In a bowl, cream together butter, sugar and eggs until very creamy and well blended. Add salt. Stir in flour, mixing to blend well. Add chocolate syrup, vanilla and chopped nuts. Turn mixture into well-greased and lightly floured 9-inch square pan. Smooth top. Bake at 350° for about 35 minutes or until a stick inserted near center comes out clean. Cool in pan on wire rack but loosen cake at edges. Cut into squares. Makes 16 to 18 brownies.
Combine meat, chopped onions, yogurt, pine nuts, lemon juice and seasonings. Shape dough patties in triangles or rounds, putting small amount of mixture in center. Fold and pinch, pat with oil and put in oiled baking tray. Bake at 350° until bottom is brown. Then put on top shelf to brown on top. Yields 3 to 4 dozen pies.
Place all the ingredients except the chops in a 9 x 13-inch pan. Arrange the chops on top of the rice mixture. Cover pan with aluminum foil. Bake at 350° for 45 minutes.
Combine figs, sugar and Jell-O. Allow to sit for 30 minutes. Cook on medium heat until it comes to a boil. Cook for 10 minutes. Then let it cool for 30 minutes and place in jars.
Cream butter and sugar. Add balance of ingredients, except raisins and English walnuts. Bake in 2 large cake pans. Before putting in oven, put drops of butter all over them. Next cover thickly with brown sugar. Drop a few seedless raisins and English walnuts on top. Raisins can be omitted. Bake at 350° until done.
Put fryer legs in 9 x 13 x 2-inch baking pan. Mix soup with milk. Pour soup mixture over chicken. Sprinkle with paprika and bake in 350° oven for 1 1/2 hours. Serve with rice or noodles. Serves 4.
Mix oil, sugar, eggs and carrots, then add flour, baking soda and cinnamon. Add nuts. Bake in floured tube pan at 350° for 1 hour.
Dissolve gelatin in boiling water in bowl. Stir in strawberries, pineapple, bananas and pecans. Pour half the gelatin mixture in a 9 x 13-inch dish. Chill, covered, for 30 to 50 minutes or until set. Prepare cheesecake using package directions. Spread over congealed gelatin. Cover with remaining gelatin mixture. Chill until set. Yield: 15 servings.
Dissolve gelatin and salt in boiling water. Stir cranberry sauce until smooth; blend into gelatin with orange rind. Chill until slightly thickened. Fold in diced orange and pineapple. Chill until firm.
Cook broccoli according to directions on package and drain. Mix together the broccoli, mushroom soup and cheese. Place in a 2-quart casserole dish. Mix together stuffing, butter and water. Spread on top of broccoli mixture. Bake at 325° for 45 minutes.
Cook hamburger and drain off fat. Set aside. Stir-fry the chopped celery and onions in the oil. Add 3 cups water and barley and boil 15 minutes. Add cooked hamburger, carrots with their water and tomatoes. Add more water (3 cups), if needed. Heat, then add beef base 1 tablespoon at a time until broth has a good flavor. Heat and serve.
Parboil onions for 4 to 5 minutes. Drain and put in a buttered, shallow, 1 1/2-quart casserole. Mix catsup, water, vinegar, salt and pepper and spread over onions. Sprinkle mixture with brown sugar and bacon.
Stir together flour, soda and salt; set aside. Measure margarine, sugar and brown sugar into large mixing bowl. Beat until well blended. Add eggs and vanilla. Beat well. Add dry ingredients. Mix until combined. Stir in Rice Krispies and chocolate morsels. Drop level spoon on greased sheet. Bake on 350° about 10 minutes. Cool about 1 minute before removing from sheet. Yields about 6 dozen 2-inch cookies.
Combine chicken, onion, bell pepper, celery, mayonnaise, broth, salt and pepper. Place 4 slices of cubed bread in bottom of 3 quart casserole dish and spread chicken mixture over. Beat eggs into 1/2 cup milk and pour over chicken mixture. Put other 4 pieces of bread cubes over and refrigerate overnight or freeze until ready to serve. When ready, mix mushroom soup with 1/2 can of milk and heat until lumps are gone. Pour over casserole. Cover with grated cheese and bake about 1 1/2 hours at 325°. Makes 10 servings. Freezes well.
In Teflon pan or wok, place all the ingredients. Saute until onions clarify, about 30 to 40 minutes, on medium heat. Serve.
In a large skillet, cook and stir ground meat, onion and green pepper until meat is browned. Spoon off drippings. Stir in tomato sauce, salt, chili powder and olives. Spread in a 9-inch pie pan.
In a plastic bag, combine flour and 1 teaspoon salt. Add meat cubes, a few at a time, shaking to coat. In a large saucepan, brown meat, half at a time, in hot oil. Return all meat to saucepan; add onion, garlic and thyme. Stir in vegetable juice, bouillon, hot pepper sauce and 1 cup water. Bring to boiling; reduce heat. Cover; simmer for 1 1/4 hours for beef or until meat is nearly tender. Stir in potatoes, celery and carrot. Cover; simmer 30 minutes more. Skim off fat. Serves 6.
Combine oats, coconut and nuts in large pan (11 x 15). Bake 20 minutes at 300°, stirring occasionally. Melt butter in medium-size saucepan. Add brown sugar and honey. Remove from heat; add vanilla. Add wheat germ to oats. Drizzle with butter mixture. Toss. Bake at 350° for 5 minutes. Add raisins. Toss again. Press mixture into pan. Bake additional 5 to 7 minutes. Cool. Store in airtight container.
Pour the boiling water over the gelatin, flavoring, cream cheese and marshmallows. Mix thoroughly until well blended and then chill until it starts to congeal. Then add crushed pineapple, carrots and pecans. Lastly, add whipped cream and fold into the mixture. Pour into a 9-inch square pan and chill until firm. Cut in squares and serve on lettuce.
In saucepan, combine chicken broth, salt, salad oil, cayenne pepper, celery seed and parsley flakes. Add Worcestershire sauce. Add flour all at once and stir rapidly over low heat until mixture leaves sides of pan and forms a ball. Remove from heat until mixture is smooth and shiny. Add chicken and almonds. Blend well and drop on greased cookie sheet. Make them small. Bake at 450° for 10 to 15 minutes until light brown. These freeze well. Reheat at 250° for 10 minutes.
Cover bottom and 1/4-inch of sides of greased 9 x 13-inch pan with rolls. Flatten out the crescent rolls and press against bottom of pan to form a flat crust for quiche; set aside.
Make syrup of liquid and sugar. Add fruit to partly cooled syrup and bring gently to boil. Boil rapidly until clear and tender. Cool rapidly. Stand in syrup to plump. Pack fruit in sterilized jar and add reheated syrup to within 1/2-inch of top. Seal immediately.
Put rack in pot. Add vinegar and beer. Rack should be above the liquid. With crab tongs, place crabs in pot. Sprinkle 1/2 handful of seasoning mix on top. Place lid on, turn high heat until steam starts to escape well. Hold lid on so crabs do not get out. Turn heat down and steam until crabs turn a bright red. Take crabs out and put in a large paper bag. Each layer of crabs sprinkle a handful of Seasoning Mix until all crabs are in the bag. Close bag loosely and let sit 10 minutes. Shake bag and dump on table and turn all crabs, backs up.
Peel and cut potatoes into wedges. Arrange in single layer in a large, buttered baking dish. Pour butter over potatoes. Combine shredded cheese, paprika, salt and bread crumbs. Sprinkle over potatoes. Bake at 425° for 35 minutes or until tender and golden brown, basting occasionally.
Mix all ingredients; drop by tablespoon. Bake at 400° until golden brown.
Mix soy sauce, hoisin, oil and sugar in large plastic zip lock bag. Add pork and marinate at least one hour or overnight. Pre heat oven to 500°. Line a small roasting pan with foil; spray a cake cooling rack with Pam and place pork on rack. Roast 9-10 minutes. Turn meat over and roast 9-10 minutes more. More time may be needed if the pork is thick. Test with meat thermometer. It should register 148°.
Arrange chicken in a baking dish. Pour dressing over the chicken. Mix preserves and soup mix and pour over chicken. Bake at 350° until chicken is done.
Peel sweet potatoes, wash them and quarter. Place in boiling water and cook until soft. Place in buttered pan. Meanwhile, simmer orange juice, sugar, cornstarch, salt, lemon peel and butter until it thickens up to a nice syrup, about 5-inch. Pour this syrup over sweet potatoes and bake, covered, in the oven at 350° for 1 hour. Baste often.
Remove skin and bones from chicken. Combine soup, butter, mayonnaise, lemon juice, curry powder and water chestnuts in mixing bowl. Place a layer of chicken, broccoli and half of the soup mixture in a large casserole. Repeat until all ingredients are used. Sprinkle slivered almonds on top. Bake in preheated oven at 350° for 30 minutes or until heated through and bubbly. Serve over rice. Yields 12 servings.
Combine nectar, yogurt and lemon juice in blender and mix well. Pour into chilled glass and garnish with mint. If thicker drink is desired, freeze apricot nectar until almost firm before combining with remaining ingredients. Makes 1 cup.
Mix all ingredients. Chill at least 4 hours before serving. Eat with crackers or place in Hawaiian bread that has had center carved out. Eat with bread.
Trim fat off the steak; cut in pieces. Roll in flour, salt and pepper to taste. Brown in cooking oil. Put in cooker and alternate steak, onions and peppers, then add tomatoes on top. Cook on medium heat for about 1 hour or until tender. Stir often.
Cut cheese into cubes. Pour desired amount of salsa in microwave 3 minutes on High. Stir. Microwave 3 more minutes. Stir. Serve with nacho chips.
Prepare elephant by cutting into small bite size pieces. Season and cover with beef broth. Bring to a boil. Reduce heat to simmer. Continue cooking about 3 weeks.
Mix sugar and milk in saucepan and bring to boil. Boil 3 minutes. Add peanut butter and marshmallow fluff. Stir until combined. Place in a 9 x 9-inch square baking dish lined with waxed paper. Cut before fudge cools completely.
Saute eggplant and zucchini in oil in Dutch oven about 10 minutes. Remove and set aside. Saute onions and green peppers, 5 minutes, until tender, stirring occasionally. Add tomatoes, parsley, garlic, eggplant and zucchini. Sprinkle with salt and pepper. Simmer for 25 minutes, covered, until vegetables are tender and most liquid has disappeared. (To reduce liquid, remove cover and continue to cook.) Serve hot or cold.
Fry pork until crisp. Remove pieces and retain as a garnish. Combine beets, potatoes, salt, pepper, corned beef, onions and milk. Spread mixture in skillet in which pork was fried. Brown slowly, then turn and brown on other side. Serve with pork on top.
Place Doritos in dish. Heat other ingredients. Pour over chips. Top with cheese. Melt cheese. Serve.
Mix all ingredients together and form into patties. Pour 1/2 cup oil in frypan and heat. Form patties and fry in oil until brown on both sides. Use left over oil to make gravy.
Roll chicken in skillet and fry until done and tender. Cut into bite size chunks. In saucepan, cook vegetables until tender by steaming with 1 cup of water. When chicken is done, drain vegetables of any remaining water. Add chicken to vegetables. Add sauce. Add 1/2 cup of hot water if needed to thin. Add pineapple chunks; simmer 10 minutes on low heat. Pour over cooked rice.
Cream sugar and Crisco together. Add eggs, one at a time, beating well after each addition. Add flavoring, then flour, 1/2 cup at a time, beating after each addition. Bake in greased and floured tube pan for 1 hour at 350°.
In 9 x 13-inch or 7 x 11-inch pan, layer 3 noodles. Blend potatoes, onions, cheese and melted butter. Layer 1/2 on top of noodles. Repeat. Top with noodles. Spread with 1 tablespoon melted butter. Cover with foil. Bake 30 minutes. Uncover and bake 15 minutes more.
Melt the chocolate chips. Add egg yolks and a dash of salt. Mix well. Beat egg whites and 1/2 cup of sugar; beat until stiff. Mix chocolate mixture, egg whites, Cool Whip and vanilla. Mix together and pour over crumbled angel food cake.
Mix all ingredients; bake for 30 minutes at 350°. Serve with toasted French bread slices.
Cook skinless chicken pieces and debone. Place 3 cans cream of chicken soup and water in pot (or crock-pot). Add cooked chicken and simmer until heated through, stir occasionally. Prepare all other ingredients as listed. To serve, stack the ingredients one on top of each other in order: rice, Chinese noodles, chicken gravy. Stack remaining ingredients as desired.
Brown ground beef and drain. Put in taco seasoning and let cool. Wash and drain lettuce. Chop lettuce into big bowl. Put in cool ground beef, onion, tomatoes and cheese. Before serving, toss salad. Crunch up chips; add and stir in taco sauce.
Cut cheese 1/4-inch thick in rounds with cookie cutter. Set aside. Line serving plate with lettuce. Arrange tomato slices on lettuce and sprinkle with salt. Top each tomato with cheese slice. Spoon dressing over salad. Serve immediately.
Step 1: Make the cake according to the directions on the box. You need to make two 8 or 9-inch layers.
Brown meat and drain. Add chili, beans and Ro-Tel; heat well. Add cheese on top of meat mixture and let melt slowly. Stir real good. Just before serving add whipping cream or sour cream. Serve over crumbled chips.
Break cauliflower into medium size flowerets. Cook until crisp-tender (10 minutes). Drain.
Preheat oven to 350°. Melt butter in 9 x 13 x 2-inch pan. Beat eggs. Add flour, milk, salt and baking powder; mix. Add cheese, spinach (drain excess water) and onion. Pour into pan over melted butter. Sprinkle with seasoned salt. Bake at 350° for 35 minutes. Cool 45 minutes. Cut into small squares. Reheat for about 12 to 15 minutes at 350° if necessary. Squares can be frozen after baking.
Do not preheat oven. Cream margarine, shortening and sugar. Add eggs, one at a time. Mix in flour, salt, milk and water. Fold in flavoring, cherries and pecans. Bake in greased and floured tube pan at 325° for 1 hour and 45 minutes, or until done.
Heat oven to 375°. Mix thoroughly shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. (For a softer, rounder cookie, add 1/2 cup flour.) Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. Yields about 7 dozen.
Fill a 9-inch unbaked pie shell half full with sliced peaches. In bowl, mix rest of ingredients and pour over peaches. Bake in a 350° oven until golden brown, about 50 to 60 minutes.
In large bowl, mix flour, sugars, baking soda, salt, shortening, peanut butter, milk, vanilla and egg. Mix at low speed until stiff dough forms. Shape into 1 inch balls; roll in sugar. Place 2 inches apart on cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Remove and immediately top with a candy kiss, pressing down firmly so cookie cracks around edge. Yield: approximately 4 dozen.
Mix all ingredients except ginger ale. Add ale just before serving. Makes 50 servings.
Saute beef and onion. Remove from heat, add beans, tomato, parsley, salsa, oregano, cumin and half of olives. Fry each tortilla until crisp. Quickly spoon filling into center of tortilla. Fold inside and roll up around filling. Secure with toothpick. Fry rolls in oil. Top with olives, cheese, lettuce and tomatoes.
Mix together brown sugar, cinnamon and nuts. Set aside. Mix together cake mix, sour cream, eggs, oil, sugar and flavoring. Pour half of cake batter into a greased Bundt pan. Put nut mixture on top of batter, then cover this with remaining batter. Bake at 350° for about 1 hour or until toothpick inserted comes out clean.
Drain beans, pimento and chestnuts. Then mix with undiluted soup. Stir in salt and pepper. Sprinkle onions on top. Bake at 325° until hot and bubbly.
Stir until blended; pour over casserole. Bake for 30 minutes at 350°.
Cook squash; drain well and mash. Add soup, sour cream, carrots, pimento and carrots. Mix butter and cornbread mix. Line bottom of pan with stuffing mixture. Reserve 1 cup to sprinkle on top of casserole. Add squash mixture. Bake at 350° for 30 to 40 minutes. This dish freezes well.
If you want, you can turn the ends under to keep thickness equal. Preheat the oven to 450°. Season the meat by rubbing it with garlic and sprinkling it with fresh ground pepper. Place filet in shallow pan and place in oven for 33 to 40 minutes for medium rare. Remove and let meat "rest" for 20 minutes before carving.
Melt all ingredients together. Serve with chips. In place of chili you can use sausage.
Cream sugar, shortening and eggs well. Add applesauce with soda added to it. Sift and add spices, salt and flour. Add the floured raisins and nutmeats. Bake in greased loaf pan in 350° oven for 30 minutes.
Place strawberries in blender or food processor container fitted with steel blade; cover. Blend until smooth. Microwave marshmallows and milk in large mixing bowl on High for 1 to 2 minutes or until smooth when stirred, stirring after 1 minute. Gradually add strawberries to marshmallow mixture, beating until well blended. Blend in juice and peel. Pour into 9-inch square baking pan; freeze at least 2 hours or until almost firm. Coarsely chop mixture; spoon into chilled mixing bowl. Beat with electric mixer until smooth; freeze 4 to 6 hours or until firm. Makes 6 to 8 servings.
Mix the ingredients together in order given. Sterilize 7 to 9 wide mouth pint jars and lids. Grease them with shortening. Fill jars half full and bake on metal wire rack in oven for 45 minutes at 325°. As soon as cakes are done remove from oven one at a time. Wipe rims of jars with cloth and put on hot, sterilized lids. Screw down bands and let cool. Slice and serve with lemon sauce. This cake has one year shelf life.
Select a 2-quart mixing bowl that will rest snugly on top of a slightly larger saucepan filled with water and bring to a boil. Put yolk and a half cup of sugar in the bowl and beat vigorously and thoroughly with a wire whisk or electric portable mixer, making sure that you scrape around the inside and bottom of the bowl with the mixer. Place the mixing bowl over the saucepan but not in the water and continue beating for 10 minutes until yolks are quite thick. Remove the bowl from the saucepan and stir in half of the Amaretto. Let the sauce cool. Refrigerate to cool thoroughly. Beat the cream with remaining sugar until almost stiff. Fold cream in sauce. Stir in remaining Amaretto. This will make 10 to 12 servings.
Wash beans and soak overnight. Rinse and add water to make 5 quarts. Add ham bone and simmer 2 hours on low heat. Add vegetables and simmer 1 hour more. Remove bone, leaving meat in soup. Season as desired with salt and pepper. Makes about 4 1/2 quarts.
In large bowl, mix the hamburger, onion, pepper, eggs, salt and pepper to taste. Then make patties the size you want and fry these done; drain and place in baking dish. Pour 2 cans of cream of mushroom soup or any soup you like. Bake for 20 minutes or until	the soup is bubbly. (Cream of chicken soup is good.) The sauce	this makes goes great on mashed potatoes.
Combine first 11 ingredients in a stockpot. Bring to a boil, lower heat and simmer for 1 hour covered. Combine ground beef, chicken and sausage in a saucepan. Cook until done and add to tomato mixture. Simmer for another 20 minutes.
Mix first three ingredients together. Top with cheese. Bake at 350° for 1 hour.
Boil capellini while preparing sauce. Saute garlic in oil until lightly brown. Add chopped tomatoes until heated. Then add arugula and cook for just a few minutes. Add strained clam juice and cook for several minutes. Add clams and simmer. Toss together with drained capellini. Mix well and serve warm.
Mix together all ingredients except potato chips, which are sprinkled on top. Bake at 350 degrees for 30 minutes. May be made ahead and reheated to heat through and crisp the topping.
Sift together flour, baking powder, salt and sugar. Blend milk with egg. Add gradually to dry ingredients. Stir in corn and drop from tablespoon into deep fat, heated to 375°. Fry until golden brown, 4 to 8 minutes, depending upon the size. Drain on absorbent towel and serve. Makes 16 to 18 fritters.
Mix flour, salt, pepper and thyme in a plastic bag. Shake chicken to coat well. Brown the chicken in butter and remove to casserole dish. Add green onions and mushrooms to frying pan. Cover and simmer for 3 minutes. Add to casserole dish. Mix lemon juice, sugar, salt and apple juice. Pour over chicken and bake covered at 325° for 1 hour. Serves 6.
Mix well the shortening, sugar and eggs. Sift together the dry ingredients. Mix in pecans, dates and cherries. Drop with teaspoon about 2 inches apart onto lightly greased baking sheet. Bake for 10 to 15 minutes at 300°. Makes 4 dozen.
Preheat oven to 350°. Combine vegetables, mayonnaise, onion and cheese. Pour into buttered dish. Top with bread crumbs. Bake 35 to 40 minutes.
Drain oranges. Add water to make 2 cups of liquid and boil. Add jello and stir, then stir in sherbet and ice cream until all is melted. Add orange sections and pour into 1 1/2-quart mold.
Combine sugar and juice. Pour over salted ribs and bake in 300° oven until tender, about 1 1/2 hours.
Combine melted butter and crumbs. Beat in peanut butter and sugar. Spread on ungreased 13 x 9-inch pan. Melt chocolate chips and spread over top; let set. Keep covered.
Saute the celery, onion and green pepper. Add the soups, pimento and cheese. Heat and stir until melted. Add the ham, chicken and noodles. Cover with buttered bread crumbs. Bake 30 minutes at a medium heat.
Spread bean dip on bottom of dish. Mix taco seasoning and sour cream together. Add a little salt and pepper. Spread over bean dip. Add your toppings in the following order: onions (diced), tomatoes (diced), olives (sliced) and shredded cheese.
Saute garlic, red pepper, jalapenos and green onions in the butter. Add spices, then slowly add milk and lemon juice, simmer until thickened. Add Parmesan cheese, stir until blended. Add noodles (cooked according to package instructions) and chicken breasts, serve immediately. Have the fire extinguisher near! Just kidding. It is hot and spicy though.
Cook pasta until tender; drain and cool. Add tomatoes and cucumber. Mix dressing and Salad Supreme; add to pasta mixture.
Mix first 6 ingredients and pour into a greased 13X9-inch pan. Evenly sprinkle cake mix over pumpkin mixture. Sprinkle pecans over cake mix. Thinly slice margarine over pecans, covering entire top of cake. Bake at 350 for 50 minutes.
Thoroughly grease Dutch oven with butter or margarine. Peel bananas; cut them in halves lengthwise. Arrange banana halves, side by side, in layers in greased Dutch oven. Combine orange juice and brown sugar; pour over bananas. Mix together the coconut and bread crumbs; sprinkle on top of bananas. Bake for approximately 20 minutes, until bananas are tender and coconut is brown. Serve immediately. Serves 12.
Bake the cake mix as directed in three separate 8 in. cake pans. Cool for 10 min. Beat cream cheese, powdered sugar and sugar until creamy. Chop four candy bars and add to cream cheese icing. Add cool whip to mixture. Spread between layers of cake, top and sides. Chop remaining candy bars and sprinkle on the top of the cake. Refrigerate until ready to serve.