HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter over low heat in a large skillet. Stir ground beef in butter until redness is gone. Add onion, tomato and green pepper. Saute until vegetables are tender, but still firm. Add curry powder. Stir well and simmer for 1 minute longer. Serve over brown rice. Accompanying condiments may be chopped scallions and/or avocados. Serves four.
Combine first 3 ingredients in saucepan. Bring to a boil over medium heat. Simmer over low heat for 10 minutes, stirring occasionally. Pour into blender container. Puree until smooth. Melt 2 tablespoons butter in large saucepan. Stir in flour, 1 teaspoon salt, pepper and mace. Blend in half and half gradually. Stir in broccoli mixture. Cook until heated through, stirring occasionally. Ladle into soup bowls. Combine remaining 1/3 cup butter, lemon juice and rind, chives, garlic and remaining 1/4 teaspoon salt in bowl; mix well. Spoon onto soup and serve.
Knead 10 minutes. Let raise until double (about 1 hour). Punch down and shape into loaves. Let raise and bake at 350° for 50 minutes.
Stir first 3 ingredients together and cook over low heat 5 minutes. Place ice cream in punch bowl or large pitcher. Add milk, then hot coffee syrup. Stir until smooth and serve.	This is a great `punch' for a shower or party!
In medium saucepan, combine all dry ingredients, mixing well. Gradually add water, stirring until smooth over medium heat. Bring to a boil, stirring often. Cook 1 minute, until transparent.
Mix well; let set in refrigerator for several days, the longer the better, even months. A sweet-sour dressing may be used on fruit salads or cole slaw.
Brown hamburger, sausage and onion. Drain. Layer in order given in a 9 x 13 baking dish. Bake at 325° for 25 to 30 minutes. Serve hot with chips.
Mix powdered sugar, peanut butter and cream cheese. Fold in Cool Whip. Pour into crust and chill at least 2 hours before serving.
Melt fat. Brown onion lightly. Add all other items and simmer 20 minutes.
Heat the oven to 350 degrees. In a large mixing bowl, combine the pumpkin, sugar, water, vegetable oil and eggs. Beat until well mixed. Measure the flour, baking soda, cinnamon, salt, baking powder, nutmeg and ground cloves into separate bowl, then stir until combined (a great job for kids). Slowly add the dry ingredients to the pumpkin mixture, beating until smooth. Grease two 9- by 5-inch loaf pans and dust them with flour. Evenly divide the batter between the two pans. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 to 15 minutes. Then remove from pans by inverting them onto a rack and tapping the bottoms. Slice and serve plain, buttered or with cream cheese.
Combine first 4 ingredients. Coat tenderloin with mixture. Place on preheated gas grill at medium heat for 15 to 20 minutes, basing occasionally, until meat thermometer registers 155°.
Cook tomatoes, onions and peppers with salt in vinegar and water. Yields 6 pints.
Drain the beans, corn and peas. Chop the celery, peppers and onions. Add salt and pepper to taste. Mix together and set overnight in refrigerator. This recipe will serve 8 people.
Mix the first 5 ingredients into a bowl. Add the next 3 ingredients into the bowl. Mix well. Then add your cup of instant coffee. Blend together. Pour into a greased cake pan. Bake at 350° for 30 to 35 minutes.
Brown hamburger with onion and green chilies. Add remaining ingredients. Bring to boil and simmer for 30 minutes.
Remove all silver skin from backstrap. Slice across the grain into 1 inch thick steaks. With point of butcher knife, pierce holes in both sides of steaks. Place in shallow pan and pour Italian dressing over steaks. Cover and refrigerate 8 hours or overnight. Generously season with Creole seasoning and black pepper. Cook over hot coals, turning once until desired doneness.
Process all ingredients in a blender until the onion is completely pureed. Makes about 2 cups for any vegetable dish or salad.
Combine first 6 ingredients and beat at medium speed on electric mixer. Mix until well blended. Pour into pie shell and bake at 425° for 35 minutes.
Saute onions and celery in butter; add mushrooms and cook until tender. In greased casserole (2-quart), layer half of the bread, half the mushroom mix and the cheese. Repeat the layers with the other half of the bread, mushroom mix and cheese. Beat eggs, milk and seasonings. Pour evenly over bread mix. Bake in a 375° oven for 45 minutes. Serves 6.
Scald milk, cool to lukewarm (105 degrees), add yeast and stir to dissolve. Add sugar, salt, butter, eggs and seeds to milk mixture. Gradually add flour, mixing after each addition. Use mixer with dough hook if you have one or, if not, when stiff enough, turn out on floured board and knead until smooth. Put in greased bowl, cover and let rise until double. Punch down and shape into rolls and let rise again. Bake at 375 for 15 to 20 minutes.
Cream together Crisco and sugar. Then add vanilla, lemon and milk. Mix in eggs one at a time. Add 4 cups of cake flour; mix well. Bake in a 10-inch tube pan for 2 hours at 300°. Do not preheat oven.
Mix oil and sugar; add eggs, one at a time, beating after each addition. Add vanilla. Sift together dry ingredients and mix with the creamed ingredients. Add zucchini and nuts. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake in a 350° preheated oven for 50 minutes to 1 hour. Cool in pan for 10 minutes. Cool right side up on rack.
To melted butter, add garlic, parsley, paprika, cayenne and cooking sherry. Mix. Add bread crumbs and toss. Place shrimp in baking dish. Spoon the butter mixture over. Bake in a slow oven (325°) for 20 to 25 minutes or until crumbs brown. Sprinkle with additional chopped parsley before serving. Makes 6 to 8 servings.
Cube cooled cooked potatoes; do not peel. Cube cheese and mix with potatoes in large casserole dish. Add onion, pimento and parsley. Top with croutons and pour melted margarine over top. Season with paprika and onion salt. Bake at 350° for 15 minutes, until cheese is melted.
In a large bowl, dissolve jello in 1 1/4 cup boiling water. Stir in berries with juice and sugar; cool until thickened. Fold in Cool Whip. Cut cake into 1/2-inch slice and place in bottom of 9 x 13 loaf pan; next put 1/2 jello mixture over cake and repeat layers. Refrigerate. You could break cake into pieces and mix with jello also.
Bake cake. Let cool completely. Use end of wooden spoon. Poke holes throughout cake. Mix caramel topping, crushed Heath bars (save about 1/4 cup), sweetened milk. Pour mixture over cake and top with Cool Whip. Spread out evenly. Sprinkle remaining crushed Heath bars on top. Refrigerate.
Squeeze 1 tablespoon juice from the lemon and sprinkle the juice over the pork chops. Crush the rosemary between your fingers and sprinkle it over the chops with pepper. Let the chops stand while preparing the grill for direct heat. Sprinkle the pork chops with salt and grill until just slightly pink near the bone, 5 to 7 minutes per side.
Fry tortillas until hot and bubbling. Alternate in layers: tortillas, cheese, chili, chicken and onion. Pour soup and milk over top. Place in lightly greased casserole bowl. Cook at 350° for 30 to 40 minutes, until bubbling. Feeds 6 cowboys or 8 city slickers.
Dissolve orange gelatin and boiling water. Cool until syrupy. Beat with rotary beater until frothy. Add peaches and lemon juice. Stir into jello mixture. When thick, fold in whipped cream and beat until stiff. Put in baked pie shell.
Fry meats with onion and salt and pepper to taste. Cook rice and, when done, add peas, mushrooms and thinned tomato juice. Mix meat mixture and rice mixture together. Put in baking dish. Bake for one hour in moderate oven. Strips of bacon can be placed across top, if desired.
Sift dry ingredients. Preheat oven to 350°. Grease and flour 9 x 5-inch loaf pan. Cut in shortening into dry ingredients. Combine beaten egg, orange juice and orange peel and add to dry ingredients. Mix just to moisten. Fold in berries and nuts. Bake one hour until toothpick comes out clean. Cool on rack before removing from pan. Wrap and store overnight to develop flavors before slicing.
Cut dough into 16 equal pieces; shape each in a ball. Place on floured surface. Cover and let rest 10 minutes. In shallow dish, mix coconut, sugar and orange peel. Using two spoons, roll balls in melted butter, then in coconut mixture to coat all sides. Arrange loosely in two layers in a greased tube pan. Cover; let rise in warm, draft-free place about 30 minutes or until double. Bake in center of preheated 375° oven for 20 minutes or until golden brown. Invert immediately on rack. Turn top side up.
In large bowl, stir apple pie filling, fresh apples, cranberries, walnuts and lemon peel; mix and set aside. Roll prepared pie crusts into 11-inch rounds. Cut 4 (4-inch) circles. Set scraps aside for decorations. Will have 16 circles. Work with 2 circles at a time and refrigerate remaining between wax paper. Place 1/2 cup filling in center of one circle. Beat egg yolk with water. Brush egg mixture on edges of circles. Place second circle on top and use fingers to seal. Lift carefully onto large ungreased cookie sheet. Refrigerate remainder while fitting 4 to 8 on cookie sheet. Brush all pies with remaining egg wash; sprinkle each with sugar and refrigerate 10 minutes. Preheat oven to 400°. Bake pies for 15 to 20 minutes or until golden brown. Cool on wire racks.
Beat eggs, sugar, oil and pumpkin. Stir in flour, baking soda and powder, salt and cinnamon. Pour into greased 13 x 9 inch cake pan and bake at 350 degrees for 25 minutes or until done. Cool and frost with cream cheese frosting.
Cook and stir ground beef and onion until meat is brown and onion is tender. Stir in salt, pepper, beans and soup. Heat to boiling, stirring occasionally. Pour mixture into ungreased 1 1/2-quart casserole. Keep hot in oven while preparing topping.
In a large bowl, combine cucumbers and onions; set aside. In a large saucepan, mix together the vinegar, sugar, garlic, oil, salt and water. Bring to a boil, stirring frequently. Pour mixture over the cucumbers and onion; add the pepper and dill and mix well. Keep refrigerated. Serve well chilled. This may be stored in refrigerator for up to 4 days.
Cook egg yolks, lemon juice and sugar in top of double boiler until thick. Remove from heat. Stir in mayonnaise, nuts and raisins. Spread on bread. Cut in 1/2 or 1/4 sandwiches.
Heat oil. Add onion and cook until golden. Add meat and cook until meat loses its color. Add spaghetti sauce; simmer. Arrange in a large casserole dish (4 1/2-quart) half of the noodles, half of the sauce, half of the cheese. Repeat layers. This can be prepared the night before. Cook for 1 hour at 325°.
Risotto is Italian rice arborio. It soaks up the flavors of whatever you cook with it!
Cook spinach, drain and set aside. Combine cheese and oleo. Beat in mixer until smooth. Stir in spinach. Spoon into greased casserole. Sprinkle with Parmesan cheese. Cover and bake 20 minutes at 350°.
Cream butter, Crisco and sugar. Add eggs, one at a time, beating after each. Add milk and flour alternately, starting with flour and ending with flour. Add baking powder and vanilla and beat well. Pour into tube pan and bake at 325° for 1 hour and 20 minutes.
Mix dry ingrediments...mix in other...bake in a tube pan...put in a cold oven, turn to 350° 'n leave in fur 1 hr 'n 10 minutes...remove frum pan whilst still hot.
In small mixing bowl, beat cottage cheese and milk until smooth. Stir in remaining ingredients. Chill at least 1 hour. Serve with crisp cold vegetables. Makes about 1 cup.
Combine ingredients. Bake in a 2 1/2-quart casserole dish at 350° for one hour. Leave uncovered. Melt 2 ounces of shredded Cheddar cheese on top before serving.
Shred lettuce in large flat dish. Layer on onion, green pepper, celery, carrots and frozen peas (straight from package). Mix sugar into the mayonnaise; spread over the peas. Top that with a sprinkle of bacon bits and grated cheese.
Combine spinach, stuffing mix and sour cream. Spread 1/4 cup of stuffing mixture down center of ham slice. Roll up and place seam side down in single layer in 12 x 8 1/2-inch baking dish. Melt butter in saucepan, blend in flour. Add milk. Heat until thickened, stirring constantly. Remove from heat. Add cheese, and stir until cheese melts. Pour over ham rolls. Sprinkle with paprika and Parmesan cheese. Cover with foil. Bake for 20 minutes at 350°. Remove foil and bake 15 to 20 minutes more. Serve hot with sauce spooned over ham rolls.
Prepare noodles; mix sauce with meat. Separately mix all other ingredients with cottage cheese. Layer the ingredients in 9 x 13-inch pan as follows: Sauce, 4 noodles across, cottage cheese mix, 3 noodles, sauce, 4 noodles, cottage cheese, 4 noodles, sauce. Top with Mozzarella cheese. Cook at 350° for one hour, covered with foil.
Place flour and sausage drippings in pan. Stir continually, until brown. Add milk and water. Stir until thickened. If too thick, add a few tablespoons of water.
Stew chicken until tender. Add bouillon cubes to chicken as it cooks. When done, bone chicken. Spread in bottom of 10-inch baking dish. Prepare dressing mix according to directions on box, except use chicken broth for the liquid; set aside.
Scrape larger seed out of cucumbers. Combine all ingredients in blender. Process, then chill for several hours before serving.
In a large bowl, combine first eight ingredients. Place chicken in mixture and turn to coat. Cover and marinate overnight in the refrigerator.
Dissolve Jell-O in boiling water, stirring, about 3 minutes. Add ice cubes. Stir constantly until gelatin is thickened (2 or 3 minutes). Remove unmelted ice. Using wire whip, blend in Cool Whip. Chill until mixture will mound. Pour into crust. Let set. Keep in refrigerator.
For sauce, combine first 6 ingredients; set aside. In wok, stir-fry vegies in oil on high. Add ham and heat through. Push all to sides. Pour sauce in center. Cook until thick and bubbly. Serve with or over rice.
Cook prunes. Add sugar to taste. Seed and mash prunes. Just cover bottom of crust. Beat eggs; add sugar, butter, flour, salt, milk and vanilla. Fill crust with custard. Bake at 400° for first few minutes until custard begins to set. Lower temperature to 200° and bake until done (about one hour).
Dissolve yeast in warm water. Stir in milk, 1/3 cup sugar, oil, baking powder, salt, egg and 2 to 3 cups flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto well floured board; knead until smooth, about 8 to 10 minutes. Place in a greased bowl; turn greased side up. Cover and let rise in warm place until double, about 1 1/2 hours. Divide dough in half. Roll these halves into rectangles. Mix together 1/2 cup sugar, 4 teaspoons cinnamon and 4 tablespoons oleo and spread on rectangles. Roll up halves, beginning at wide side. Pinch edge of dough to seal. Heat brown sugar (packed) and 1/2 cup oleo until sugar melts. Remove from heat (stir in Karo, if desired). Divide this mixture into two parts and spread over bottom of 2 (13 x 9 x 2-inch) pans. Sprinkle chopped nuts over this. Cut rolls into 3/4-inch slices, placing slightly apart in pans. Let rise in warm place until rolls have doubled in size. Bake at 350° for 30 to 35 minutes. Immediately invert pan on large tray. Let pans remain over rolls 1 to 2 minutes so caramel drizzles over rolls.
Combine flour, baking powder and salt. Cut in shortening with a fork and knife or use a pastry blender. Mixture should resemble coarse meal. Sprinkle cold water (1 tablespoon at a time) evenly over surface. Stir with a fork. Shape pastry into a ball.
Mix all dry ingredients first. Then cream oil, sugar and eggs. Beat until creamy with electric beater and then add small amount of flour at a time. Beat after each cup of flour. This will be quite stiff. Then add apples and nuts. Bake at 350° until tested done. Makes 2 small or 1 large cake.
Preheat oven to 350°. In large mixing bowl, beat milk, peanut butter, egg and vanilla until smooth. Add biscuit mix. Mix well. Chill at least 1 hour. Shape into 1-inch balls. Place 2-inches apart on ungreased baking sheet. Flatten with fork. Bake 6 to 8 minutes or until light brown. Cool. Store tightly covered at room temperature.
Drain and combine the	green beans, yellow beans, lima beans, green pepper, onion and pimento in a large glass bowl. Combine vinegar and remaining ingredients in jar. Cover; shake vigorously. Pour dressing over bean mixture; toss well. Cover. Let it marinate overnight in the refrigerator before serving. Stir occasionally.	Makes about 8 cups.
Cook macaroni and cheese according to package directions and spread in a 9 x 13-inch baking pan; set aside. Brown hamburger, sausage, onion, pepper, pepperoni or anything else you like on a pizza. Add mushrooms and pizza sauce and spread on top of macaroni and cheese; top with Mozzarella cheese. Bake 30 minutes at 350°.
Sift flour once before measuring. Sift flour, cornmeal, sugar, baking powder, soda and salt together. Beat egg and add milk. Combine with flour mixture. Add melted shortening and beat well. Fill greased muffin cups 2/3 full. Sprinkle tops with uncooked diced bacon. Bake 15 minutes in 400° oven, then set muffins under broiler so that bacon may become crisp. Yield: 8 muffins.
Blend together the first 3 ingredients for a crust. Press into an ungreased 7 1/2 x 11-inch pan and bake at 350° for 15 minutes.
Preheat oven to 375°. Take a small rectangular Pyrex dish and lightly grease the bottom with a little margarine or butter. Core the apples all the way through, and peel away the skin from around the top of the apple. Slice a small piece from the bottom of the apple so that it will stand up straight in the baking pan. Place the apples in the pan. Mix the sugar and butter/margarine with the raisins and place in the cored-out cavity of each apple. Place in the oven and bake for approximately 20 minutes.
Chop 1/2 cup walnuts extra fine. Grease three 9-inch layer cake pans (or tins for 18 muffins) well. Sprinkle each with walnuts to coat. Chop remaining walnuts coarsely; set aside. Re-sift flour with baking powder and salt. In a large bowl, combine sugar, eggs, oil and spices. Beat at high speed until light and well mixed. Add 1/2 of the flour mixture; blend well. Add milk, then remaining flour. Stir in carrots and walnuts (and raisins, if desired). Divide batter evenly between pans.
Cook pasta and drain. Pour whole bottle of salad dressing over pasta while it's still hot. Add spice. Also cut up and add any vegetables you want (broccoli, tomatoes, mushrooms, onions, zucchini). Makes a pretty salad and always better on the second day.
Slice meat with the grain as thin as possible into strips. (Ask your butcher to do this for you, it's really hard to get really thin slices yourself.) Put all ingredients into large bowl and let marinate overnight.
Lightly grease a 13 x 9-inch baking dish. Layer boneless chicken breasts over the bottom of your dish. Cover chicken with cheese slices. Spread cream of chicken soup over cheese and sprinkle with about 1/4 cup water over soup. Make Stove Top stuffing as directed. Spread over chicken soup. Cover lightly with foil and bake at 350° for 45 minutes. Remove foil last 15 minutes of cooking. Can be prepared the night before. Just refrigerate.
Combine punch and lemon juice. Spoon about half the ice cream into 10 glasses. Add half the punch mixture with the ice cream. Add remaining punch with ginger ale and pour into glasses. Top each one with a scoop of ice cream. Trim with lemon peel.
Cream butter; add sugar and egg yolks. Mix and sift flour, baking powder and spices. Add alternately with milk. Beat until smooth. Add vanilla. Fold in egg whites. Bake at 375° for 25 to 30 minutes.
In large mixing bowl, sift together flour, cocoa, sugar, baking soda, baking powder and salt. In medium bowl, stir together milk, prunes, vanilla, egg whites or egg substitutes and coffee. Pour moist ingredients into dry ingredients, blending well. Pour into 2 (9-inch) round baking pans. Bake at 350° between 30 to 35 minutes until center tests done with wooden pick. Frost cake or just dust with powdered sugar.
Cream butter and sugar. Add eggs and mix. Add dry ingredients. Bake in greased 15 x 9 x 3-inch pan at 325° for 30 minutes.
Drain pineapple and heat juice with marshmallows until melted. Dissolve Jell-O in this and let cool. Add cottage cheese, pineapple, pecans and whipped topping.
Combine yogurt, vinegar and honey in a large bowl. Add vegetables and mix well. Cover and chill 15 minutes.
Preheat oven to 375°. Prepare batter following package directions. Stir in peppermint extract.
In a mixing bowl, combine flour, 1 cup sugar, baking powder, milk and oil; pour into a greased shallow 3 qt. baking dish. In a bowl combine cherries, food coloring, extract and remaining sugar; spoon over batter.	Bake at 375° for 40-45 minutes or until toothpick inserted in the cake portion comes out clean. Serve warm with whipped cream or ice cream if desired. Yield: 10-12 servings. Kids love to watch this one bake because the cherries sink to the bottom and the cake part rises to the top.
Place tamales in lightly greased baking dish. Mix hominy, onion and mushroom soup. Pour over tamales. Top with cheese. Bake at 350° until cheese is bubbly and tamales are hot.
Saute mushrooms, coarsely sliced, in butter, just enough to smell like mushrooms. Butter 3 slices white bread, cut in 1-inch squares and line casserole. Combine mushrooms with 1/2 cup each: chopped celery, onion, green pepper and mayonnaise, 3/4 teaspoon salt, 1/4 teaspoon pepper and 3 more slices of buttered bread. Pour eggs, slightly beaten with milk. Refrigerate 1 hour or overnight. One hour before serving, spoon a can of undiluted mushroom soup over it. Bake at 300° for 60 to 70 minutes or at 325° for 50 to 60 minutes. About 10 minutes before it's done, sprinkle grated yellow cheese on top.
In a shallow bowl, combine the cornflakes, Parmesan cheese and salad dressing mix. Dip chicken in butter, then roll in cornflake mixture to coat. Place in greased 13 x 9 x 2-inch baking dish. Bake, uncovered, at 350° for 45 minutes or until done.
Mix ingredients in order. Spoon into well greased muffin tins. Bake at 400 degrees for 15 minutes. Serve immediately.
Mix all ingredients. Separate in 3 different containers. Freeze until ready to use. When ready to use, thaw for one hour before use. Mix 2 bottles of ginger ale, Sprite or 7-Up with one container of frozen mixture.
Mix all ingredients, except bread crumbs and butter. Top with bread crumbs mixed with the butter. Bake at 425° for 25 minutes.
Mix all ingredients, except cheese. Pour into large casserole dish. Bake at 350° for 30 minutes. Sprinkle cheese on top and bake an additional 10 minutes.
Combine all ingredients in blender; blend well. Pour into buttered 9-inch pie plate. Bake at 350° for 60 minutes.
In a skillet, heat oil over medium-high heat. Add garlic, rosemary and sage. Cook until garlic is soft. Remove rosemary sprig. Add chicken. Cook until brown on both sides. Pour in lemon juice. Lower heat, cover and simmer 20 minutes. Spoon juices over chicken to serve. Makes 2 servings.
Boil cloves and cinnamon 20 minutes in 1 pint of water. Add tea to 2 pints of boiling water and seep 15 minutes. Combine in gallon jar and add water to make full gallon. Refrigerate. Delicious hot or cold.
Heat oven to 350°. Pat out cookie dough to 10-inch circle on greased pizza pan. Bake 7 to 9 minutes, until golden brown. Cool. Stir powdered sugar into cream cheese. Spread over cookie to within 1/2-inch of edge. Spoon pie filling over cream cheese. Cut into wedges. Makes 8 to 10 servings.
Stir all ingredients together. Mixture will be crumbly. Press this into a greased 9 x 13-inch pan and bake at 350° for 40 to 60 minutes or until golden brown. Decorate with sprinkled cinnamon or sugar when cool.
Heat oven to 350°. Lightly spray an 8-inch square pan with vegetable oil cooking spray. In a medium saucepan over low heat, melt spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and vanilla. Add egg substitute; stir to blend. Stir in flour and walnuts. Pour batter into prepared pan. Bake 25 minutes or until edges begin to pull away from pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into 16 squares.