HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and saute until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to a boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in parsley. Season to taste with salt and pepper. Pour over linguine and serve.
*Special crabmeat is taken from the body. Since this recipe is so highly seasoned, use this or other (such as claw) less expensive types of crabmeat rather than lump or backfin.
Combine all ingredients and mix. Sprinkle some cheese on top before baking. Bake at 400° until done.
Mix potatoes,	mayonnaise, cheese and onions together. Season with salt	and pepper. Place in 13 x 9-inch Pyrex container. Top with crumbled bacon and sliced olives.	Bake at 325° for 1 hour. Place sheet of foil under it while it cooks. Serves 8.
Cook spinach and onion for 5 minutes. Drain well. Put in colander and mash gently. In large bowl, combine soup, cheese and mayonnaise. Add spinach and egg. Top with buttered stuffing. Bake at 350° for 30 to 40 minutes.
Mix together. Pour in 1 1/2 gallon freezer and fill with milk up to 2-inches of top. Freeze with salt and ice. Makes 1 1/2 gallons.
Combine first 4 ingredients into crumbs. Set aside 1 1/2 to 2 cups of crumbs for topping. Into the rest of the crumbs, add remaining ingredients. Blend with spatula and pour into greased 9 x 13-inch pan. Sprinkle crumbs on top. Bake in a 350° oven for approximately 45 to 55 minutes.
Combine all ingredients. Mix well and drop by spoonful into well greased muffin pan. Bake at 400° for 15 minutes. Makes 12 rolls.
Mix chocolate, butterscotch chips and peanut butter together in a double boiler over hot but not boiling water. Stir until well blended. Remove from heat. Add Rice Krispies. Stir until well coated. Drop by tablespoon onto wax paper. Let stand until cool. Makes about 4 dozen.
Mix first 6 ingredients together. Put in 9 x 13-inch pan and bake in 350° oven for 12 to 15 minutes. Put peanut butter on crust in small piles and let sit for a while. This will make it easier to spread.
Add boiling water to oats and Crisco. Allow to cool to lukewarm. Add molasses, salt and yeast (dissolved in lukewarm water) with 1 teaspoon sugar (to be sure yeast is good). Add flour to make stiff dough. Knead well. Let rise until double in bulk. Knead very little. Divide into 4 greased bread pans. Let rise again. Bake for 10 minutes at 400°, then lower oven to 350° for another 15 minutes, being sure to turn.
Preheat oven 350 degrees. In large bowl combine the cake mix, eggs, mandarin oranges and the reserved pineapple juice. Add mayonnaise. With electric beater on medium speed, beet for about 5 min. or until well blended. Pour in 9x13 baking dish that has been coated with nonstick baking spray. Bake 25 to 30 min. until golden brown. Allow to cool in pan.
Cut chicken into serving pieces or use chicken pieces of one kind: drumsticks, thighs or half breasts. Put into container of electric blender the onion, garlic, ginger, fresh coriander or mint. Blend to a smooth puree.
Sift flour, baking soda and spices into a medium bowl. Set aside. Cream sugar and butter in a large bowl. Add the egg, molasses and water. Stir the dry ingredients into this mixture 1 cup at a time. Cover and chill dough in the refrigerator for at least an hour. Preheat oven to 350°. Sprinkle flour onto countertop and spread evenly. Divide the dough into 2 balls. Roll each ball 1/8-inch thick. Use cookie cutters to cut out shapes that are about the same size. Put the cookies 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, until lightly browned on the bottom. Watch carefully, they burn easily. Cool on wax paper.
Place sugar milk, 2 cups flour and salt on bowl, beat 2 minutes. Add egg and shortening. Beat one minute. Add rest of flour. Stir until dough is formed. Raise dough about 20 minutes or till easy to handle. Form into biscuits. Let raise and bake at 350 degrees until golden brown. Can also be used for sweet rolls or coffee cake.
Combine sugar, margarine and milk in saucepan; over low heat, bring to a full rolling boil, stirring constantly. Remove from heat; stir in chocolate morsels until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended. Pour into 12 x 9-inch buttered pan.
Combine milk, sugar, eggs, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Spread between top and sides of German chocolate cake mix baked according to directions. Yield: 4 cups.
Place eggs, baking mix and milk in blender and blend for 30 seconds. Grease a 10-inch pie pan or quiche pan and spread cheese over bottom. Pour blended mixture over cheese and bake at 350° for 45 minutes. Filling will puff slightly and be golden brown on top.
Add a sprinkle of salt to the egg whites. Beat egg whites and set aside. Put sugar in a pot. Add egg yolks and stir. Add cream while stirring. Put on low fire while adding other cream. Add vanilla and nutmeg to your own taste. Cook for 20 to 25 minutes, constantly stirring. Add beaten egg whites while stirring for thickness.
In a small bowl, combine corned beef and dressing. Place on the bread slices. Top with kraut, cheese and pickle. Broil on baking sheet 5-inches from heat for 4 minutes, or until cheese melts.
Sift the first 3 ingredients together. Boil the oleo, water and cocoa and pour over dry mixture. Mix remaining ingredients and add to mixture. Bake for 20 minutes at 350°.
Cream cheese and pineapple. Add onion, pepper, salt and 1 cup pecans. Chill for a while (about 1 hour), then form into a ball and roll in the other cup of pecans.
Mix ingredients. Add enough buttermilk to make stiff dough. Mix well. Put on floured paper; mash out flat. Cut out and put into greased pan. Bake at 475° for 10 to 15 minutes, until done.
Combine flour, baking powder and salt. Cream butter and sugar. Beat in eggs. Add milk and vanilla. Pour into a greased and floured 9-inch pan. Slice fresh fruit. Lay it on batter. Bake at 350° for about 25 to 30 minutes.
Cut peppers in half and remove seeds. Chop peppers and onions fine. Pour boiling water over them; let stand 5 minutes. Drain off water, again cover with boiling water; let stand 10 minutes. Pour into muslin bag and drain overnight. Add vinegar, sugar and salt; boil 20 minutes. While hot, pour into sterile jars and seal. Makes about 3 pints.
Mix all ingredients well together. Bake for 1 hour and 15 minutes at 350°.
Cover bottom of dish or pan with tamara and add 1 or 2 tablespoons of water (depends on amount of tofu used and size of pan). Add spices. Place tofu in marinade for 10 to 15 minutes, turning occasionally. Heat small amount of oil in skillet (cover bottom). Saut over medium heat until brown on both sides. For a savory sauce, add a little water and remaining marinade to skillet. Heat and serve over tofu or accompanying food. For a more robust flavor, you may add any of the following: chili powder, parsley flakes, canola, soy or olive oil, paprika, oregano, lemon juice.
Boil chicken breasts with skin and bones and salt, pepper and onions. Cool and pick out the white meat. Add flour to cool broth. Bring to a boil while stirring. Add heavy cream, drained peas and carrots and chicken pieces.
Microwave the potatoes 8 to 10 minutes until tender. While potatoes cook, in a large skillet, toss and brown chicken and garlic in oil over high heat 5 minutes. Add potatoes and rosemary. Saute and toss until potatoes are lightly brown. Season with salt and pepper.
Cream butter and crunchy peanut butter; gradually add sugar, beating at medium speed of an electric	mixer until light and fluffy. Add eggs, one at a time, beating after each addition. Stir in flour, blending well. Stir in vanilla, chocolate morsels and chopped pecans. Spoon batter into a greased 13 x 9 x 2-inch	pan. Bake at 350° for 30 minutes or until lightly browned. Cool. Cut into	2 x 1 1/2-inch bars. Yields 3 dozen.
Mix water, sugar, vinegar and ketchup. Bring to a boil, then add flour mixture. (Mix flour with water to make a medium texture, probably 1/3 cup of each.)
Cream margarine and sugar. Add eggs and oil and mix well. Add dry ingredients and continue mixing well. Take one teaspoonful of dough and roll it into a ball. Dip ball in sugar and press it down on cookie sheet with fork or decorative glass. Do not grease cookie sheet. Bake 10 to 15 minutes at 350°.
Pound out chicken until flat. Place 1 slice ham and 1 slice cheese on bottom half of chicken. Fold over. Press edges to seal; sprinkle cornstarch over. Melt butter over high heat. Add chicken; cook 3 minutes on each side. Serve with lemon.
Combine cooking oil and margarine in a large pot and heat. When oil is hot, add onions. Saute onion mixture until tender and transparent. Add garlic powder and black pepper. Stir well to blend seasoning. Add tomato sauce and water. Simmer for 20 minutes until a red gray sauce forms. Cook 10 minutes more. Set aside.
Cook red beets; peel, cut and put in quart jar with cinnamon and cloves. Boil rest of ingredients for 1 minute. Pour into jars and put jars in pots of water for 30 minutes and seal.
Mix sugar and cornstarch in saucepan. Add water and cook until very thick and clear. Add jello. Let cool. Add strawberries. Toss to coat. Pour into pie shell. Chill.
Put brown sugar in bottom of double boiler; break one slice of bread over sugar. Add raisins. Break another slice of bread over ingredients. In bowl, mix egg, milk, salt and vanilla and turn over bread mixture. Cook until knife comes out clean. Turn out onto a large plate with a lot of delicious brown sugar syrup.
Dissolve yeast in warm water and mix all other ingredients well. Spoon batter into greased muffin tins and bake at 350°. This batter will keep well in the refrigerator if kept well covered.
Cook rice as directed on package and set aside. Saute chicken livers. Cool and chop fine. In heavy pan, cook sausage for 5 minutes. Add vegetables and cook until onions are transparent. Add salt, sage and chicken broth. Simmer for 30 minutes over low heat. Add chicken livers and remove from heat. Mix well. Cover and let set for 20 minutes. Serve hot.
In large pot, bring water to boil. Add frozen vegetable mix and broccoli; return to boil. Add frozen hash browns, bouillon cubes and onion. Simmer 3 minutes. Add chicken soup, milk, cheese, black pepper and white chicken. Stir until cheese is melted. Serves 10 to 15.
Mix ingredients and put in casserole. Top with 1 cup of shredded Cheddar cheese. Bake, uncovered, about 1 hour at 350°.
Cream butter and sugar; add eggs, one at a time, beating after each addition. Add cracker crumbs, pineapple, coconut and baking powder; mix well. Then add nuts. Bake in greased tube pan for 1 hour and 10 minutes at 325°. When cake is cool, ice with following:
Mix all together; cover with 2 cups of crushed potato chips and 1/4 cup melted butter. Bake at 350° for 60 minutes, then uncover and bake 15 minutes more.
Arrange apples in buttered 9-inch pie pan. Combine brown sugar, flour, oats and cinnamon; cut in margarine until crumbly. Press mixture over apples. Bake at 350° for 45 to 50 minutes or until top is browned. Serve warm with ice cream.
In large skillet, put onion, green pepper, garlic, rice and hamburger. Stir over high heat until lightly browned. Add the tomato sauce and remaining ingredients, except cheese. Mix well and bring to a boil. Cover and simmer for 25 minutes. Sprinkle with cheese over top before serving. Serves 6.
Sift together flour, baking powder, baking soda and pinch of salt. Rinse raisins and dry well. Chop apricots.
Chop nuts and fruit well. Flour all fruit with the 3/4 cup flour; set aside. Cream butter and brown sugar well. Add eggs, one at a time, beating after each addition. Sift the dry ingredients together and add to sugar and butter mixture. Fold the nuts, fruit, milk and wine into mixture; mix well. Drop by tablespoon onto lightly greased cookie sheet. Bake at 325° for 12 to 15 minutes.
Pre-heat oven to 400°. Cream butter and sugar, beat in egg and vanilla. Mix baking powder and flour, add to creamed mixture one cup at a time, mixing after each addition. The dough will be very stiff; blend last flour in by hand (if dough becomes too stiff, add water a teaspoon at a time). Do not child dough. Roll out on a floured surface to 1/8 inch thick. Dip cutters into flour before each use. Bake cookies on an ungreased cookie sheet on top rack of oven for 6-8 minutes until cookies are lightly browned.
Pour dressing and vinegar over the other ingredients. Mix thoroughly and refrigerate at least 4 hours. Mix before serving.
Combine yeast, 2 cups water, 3/4 cup sugar and 3 tablespoons instant potato flakes in bowl; mix well. Let stand, loosely covered, at room temperature for 8 hours to 1 week. Feed starter once a week or more frequently if necessary. Feed with 3/4 cup sugar, 1 cup water and 3 tablespoons instant potato flakes; mix well. Let stand 8 hours or more before using.
Combine crumbs, 1 cup sugar and nuts in a large bowl. Combine chocolate and honey in small bowl over hot water. Stir until chocolate is melted. Blend in bourbon. Stir bourbon mixture into crumb mixture until well blended. Shape into 1-inch balls. Sprinkle remaining powdered sugar over balls. Refrigerate until firm. Makes about 4 dozen balls.
Grate carrots. Drain pineapple and mix together and add raisins. Put marshmallows and about 1/2 cup mayonnaise and a little pineapple juice in a saucepan and melt, stirring all the time to keep from sticking. Pour over carrots and let chill.
Cut meat into strips, dredge in flour.	Brown meat in butter in a skillet.	Add onion; saut until a little brown.	Add remaining ingredients except sour cream and noodles.	Cover tightly and cook until meat is tender 1-2 hours. Add sour cream, heat slightly. Do not boil. Serve on noodles or rice.
In a Dutch oven or large skillet over medium-high heat, saute 2 of the garlic cloves in 2 tablespoons butter. Add the chicken and brown on both sides. Reduce heat. Add corn and water. Sprinkle with 1 teaspoon tarragon, salt and pepper. Cover and simmer for 20 to 25 minutes or until chicken is tender.
Mix lemon cake mix, 1 egg and 1 stick of butter. Press mixture with fingers into 9 x 13 pan.
Mix together all ingredients for 4 minutes. Pour into 3 round cake pans or an oblong 13 x 9 inch pan and bake at 325° for 30 - 40 minutes.
In a large bowl, combine the cabbage and carrots. Mix rest of ingredients and pour over cabbage mixture. Stir well and refrigerate at least 30 minutes before serving.
Cook butter, sugar and milk. After it starts to boil, time it for 4 minutes. Do not overcook; it will turn to sugar. Remove from heat. Add Marshmallow, peanut butter and vanilla. Stir until creamy. Pour into a buttered 9 x 13-inch pan. Cool and enjoy.
Cook hamburg; drain and mix in taco mix. Let cool. Shred lettuce. Chop tomato and onion and mix in large bowl with cheese. Crush chips and mix in bowl. Add cooled hamburg. Mix in dressing when ready to eat.
Use ungreased baking dish. Put chicken in bottom and then add broccoli. Cover with cheese, soup and milk. Top with crumbs. Bake for 30 minutes at 350°.
Slice green tomatoes; pack in jars and fill with water. Add 1 teaspoon canning salt. Place in open top canner; bring water in canner to a boil, then time for 20 minutes.
Stir the first 4 ingredients together, then add remaining ingredients. May substitute other fruit, such as mandarin oranges, fruit cocktail, blueberries, strawberries, etc. Also cooked rice could be added.
Boil chicken. Cut off bone and into pieces. Save 1 1/2 cups chicken broth. Combine chicken, broth, soup and vegetables. Pour into a 13 x 9-inch casserole. Mix together milk and flour. Add margarine and stir well. Pour over entire top of chicken mixture. Bake uncovered at 350° for 45 minutes or until golden brown and bubbly.
Coarsely shred enough zucchini to make 1/3 cup; set aside. Cut remaining zucchini into 1/4-inch slices. In a 10-inch skillet brown sausage. Remove from skillet and reserve drippings. To the drippings add the zucchini slices and the onion, stirring to coat. Cover and cook over medium-low heat for about 5 minutes or until the zucchini is slightly softened, stirring twice.
Melt oleo for 45 seconds. Stir in eggs and sugar. Microwave 6 minutes. Stir in pineapple; set aside.
Place powdered sugar in large paper grocery bag. Mix cereal and peanuts. Mix chips, peanut butter and butter. Melt in microwave (High) 20 seconds or stove top 3 minutes. Pour over cereal and nuts and mix (be gentle). Pour into paper bag. Shake, Shake, Shake. Pour out on waxed paper to dry. Store in sealed container. Servings: 8 to 10.
Place chicken in a baking dish (10 x 10-inch). Mix soup, mayonnaise and 1/2 cup broth with chopped onion. Pour over chicken. Crumble cornbread and add black pepper (heavy). Moisten with remainder of chicken broth. Cook 30 minutes at 350°.
Dissolve yeast in warm water. Stir in sugar, salt, oil and 2 cups flour. Mix well. Add 1 1/2 cups more flour. Knead several times to work in flour. Shape into ball and oil surface lightly. Cover and let rise 30 minutes. Mix tomato paste, water, salt, oregano, parsley and anise to make sauce. Roll crust very thin and put on greased pizza pans. Spread on sauce. Add hamburger and/or sausage, onions, peppers, mushrooms, etc. may be added. Sprinkle with Mozzarella cheese. Bake at 425° for 20 minutes.
Cream Crisco and sugar. Add eggs, one at a time, beating well after each. Sift plain flour and baking powder together. Stir in flour and milk a little at a time, beating well after each. Add flavoring and nuts. Bake at 325° for 1 hour and 15 minutes.
Preheat oven to 375°. In a medium bowl, combine oats, flour, baking powder, baking soda, salt and cinnamon. Stir to combine. Stir in raisins and apples. In a large bowl, combine egg, honey, oil and milk. Stir in dry ingredients. Mix to form a smooth batter. Drop batter onto ungreased baking cookie sheet using a rounded teaspoonful of dough for each cookie. Bake 10 to 12 minutes or until lightly golden.
Heat oil in wok or skillet; add onion. Saute until limp. Add vegetables; cook until limp or to desired doneness. Add meat. Stir until heated (3 to 4 minutes). Remove from heat. Let stand 4 or 5 minutes to heat and blend flavors.
Mix chopped nuts and coconut. Pour into buttered 9 x 13-inch pan. Mix cake mix as directed on package. Pour over mixture in pan. Mix cream cheese and confectioners sugar. Spoon over cake mix. Bake at 350° approximately 45 minutes.
Place half the chili peppers in a 9 x 13-inch casserole dish. Top with cheeses and remaining peppers. Blend eggs with evaporated milk in a bowl; pour over layers. Bake in a 350° oven for 50 to 60 minutes, or until lightly browned. Serve with salsa. Yields 6 servings.
Combine first 7 ingredients and cook. After the pudding is cooked, add pineapple. Use egg whites for meringue. Put in baked pie shell and bake meringue.
Cook spaghetti according to package directions. Drain. Brown meat, then stir in spaghetti sauce, salt and pepper to taste. Remove from heat. Combine cottage cheese, cream cheese, sour cream and green onion. In a 9 x 13-inch pan, layer half of the spaghetti and cover with all the cheese mixture. Add remaining spaghetti and pour butter over top. Spread meat sauce over top. Add Cheddar cheese over entire top. Chill up to 24 hours or bake for 45 minutes at 350°. If refrigerated, remove 5 to 10 minutes before baking.
Blend flour, salt and seasonings. Coat chicken with flour mixture. Heat oil in pan; brown chicken well. Add other ingredients; cover and cook on low (225°) about 30 minutes, until tender. About 15 minutes after cooking chicken, add carrots, sliced, if desired.
Arrange chicken and peppers alternately on four 10 to 12-inch skewers. Brush with 1/4 cup of the dressing; cover. Refrigerate at least 1 hour or overnight to marinate. Preheat grill to medium heat. Place kabobs on grill. Grill 12 to 15 minutes or until chicken is cooked through, turning and brushing occasionally with remaining 1/4 cup dressing.
Combine first eight ingredients. Mix well. Separate biscuits into 24 sections. Fit biscuits into small muffin pans (tassie pan). Fill with crabmeat mixture and sprinkle with paprika.
Combine and pour in tube pan. Bake at 350° for 1 hour and 10 minutes.
Cut the orange sherbet in half and place in punch bowl. Chop up sherbet with knife or spoon. Pour one can Hawaiian Punch over sherbet. Pour one 2-liter bottle of Sprite over sherbet and Hawaiian Punch. Will foam up pink. Makes 2 punch bowls full.
Sift dry ingredients. Set aside. Cream together brown and white sugars and butter. Add eggs, 1 at a time, beating after each. Add dry ingredients alternately with milk. Drain cherries, saving juice. Add nuts, chocolate chips and cherries. Bake in jelly roll pan at 325° for 30 minutes. Make frosting with powdered sugar and cherry juice. Frost while still warm.
Combine sour cream and Cool Whip. Combine fruits and coconut. Stir in the sour cream mixture. Chill, covered, 2 to 24 hours before serving. Stir and sprinkle with toasted coconut, if desired.
Peel and slice carrots; cook until tender. Drain. Rinse with cold water; drain well. Add green pepper and onion. Mix together tomato soup, sugar, salad oil, vinegar, pepper, salt and mustard. Pour over vegetables and cover and set overnight. Stir before serving.
Remove stem from eggplant and cut in half widthwise. Cut smaller half into 4 to 6 pieces and larger half into 6 to 8 pieces. Combine 4 to 5 cups water, 1/4 cup salt and cut eggplant. Soak at least 20 minutes to remove the bitterness of the eggplant. Drain water and dry eggplant with paper towel. Rinse meat. Saute in a saucepan with 1 tablespoon oil for 2 to 3 minutes. Add 4 cups water and bring to a boil. Reduce heat allowing meat to cook slowly. While meat is cooking, saute onions until golden brown. Remove and drain as well as possible onto paper towels. Saute eggplant until golden turning to ensure even frying. Again drain onto paper towels. When meat is almost cooked (approximately 1 cup water is left) add tomato sauce, onions, salt, pepper and cinnamon. Cook on medium heat for 10 to 15 minutes. At this point, the meat should be fully cooked. Line eggplant on one side of a 9 x 13-inch Pyrex pan. Likewise, line the meat on the other side. Pour the sauce (there should be at least 2 cups) over the eggplant and meat. Cover with aluminum foil. Bake at 300° for 15 minutes. Reduce heat to 250° for an additional 15 minutes. Serve over rice.
Add just enough water to make it the consistency of bread dough (too sticky, add flour). Add a sprinkle of food coloring or dried tempera. For smell, add cinnamon or nutmeg (or 2 drops of cloves for preservation). Store in plastic bag for 1 month.
Saute achiotes in oil until oil is well colored. Remove achiotes and discard. Cook chickens in oil until brown. Add remaining ingredients, except rice, and simmer for 1 hour or until tender. Remove chicken. Add rice and simmer until cooked. Add chicken and reheat.
Grate cheese and toss with flour. Saute onion in butter until golden. Spread approximately 1/2 of cheese over bottom of pie shell, then spread onion over cheese. In butter left in pan, heat tomatoes with basil for two minutes. Arrange tomato slices over onion, then cover with remaining cheese. Beat eggs with milk or cream and pour over cheese. Bake at 350° for 35 to 40 minutes or until firm.
Mix lemon cake mix, butter and 1 egg until very stiff. Grease oblong pan; press mix into bottom of pan until flat. Blend lemon icing and cream cheese until softened. Set 1 cup aside for icing, then add 2 eggs and beat 3 to 5 minutes. Pour over cake and spread. Bake at 350° for 35 to 40 minutes. Cool for 20 minutes and frost with remaining cup of icing.
Put pineapple and cherry in 9 x 13-inch pan. Pour dry mix over (do not stir). Pour melted butter over top, then chopped nuts. Bake 1 hour at 350°. Serve with Cool Whip or ice cream.