HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the broth with the saffron and simmer 15 minutes. Cut the chicken into small serving pieces, the whole breast in 4 parts. Sprinkle with salt. In a metal paella pan, with about a 15-inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. Add the chorizo, pork and ham to the pan and stir-fry about 10 minutes. Add the chopped onion, scallions, garlic and pimientos and saute until the onion is wilted. Add the shrimp and the lobster and saute about 3 minutes more or until the shrimp and lobster barely turn pink (the lobster will cook more in the oven). Remove the shrimp and lobster to the platter with the chicken. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoons chopped parsley and the bay leaf. Stir in the chicken broth, boiling the wine, lemon juice and peas.
Melt butter in large saucepan; stir in flour, salt and pepper. Add milk and bouillon gradually. Cook, stirring over low heat until thickened. Add crab meat, onion and parsley. Cover and simmer over low heat 10 minutes. Add cream. Makes 6 servings.
Heat water to dissolve juices. Add all ingredients. Add Sprite or 7-Up. Serve.
Boil noodles; drain. Add sausage, seasoning, tomatoes and sliced or diced onion. Bring to a boil. Reduce heat; simmer 30 minutes. Serve hot.
Brown turkey and bacon in skillet. Add tomatoes, water, bouillon cubes; bring to a boil. Add macaroni and kidney beans. Simmer until macaroni is cooked.
Shred potatoes. Combine all ingredients. Bake in greased casserole at 350° for 25 minutes.
Preheat oven to 350°. Mix together cake mix, eggs and oil in a large bowl until mix is dissolved. Mix M&M's into dough. Drop balls of dough onto greased baking sheet. Bake 9 to 12 minutes until golden brown. Remove from pan and cool.
Brown meat, onion, pimento in frying pan. Cook noodles until tender. Mix everything together. Put in casserole and bake for 1 hour. Other leftover meat may also be used. If using poultry, use cream of chicken soup instead of cream of celery. Put crumbs or French dried onions on top of casserole.
Mix in order given and place in Pam sprayed loaf pan. Bake in preheated 350° oven 50 to 60 minutes or until done. Serve with sweet peas, baked potatoes, green beans, coleslaw and rolls. Makes 4 to 5 servings meat loaf.
Cut the green beans into 2-inch lengths. In a large nonstick skillet over medium-high heat, warm oil until hot but not smoking. Add onion and garlic; saute for 30 seconds. Add the beans, basil, oregano, salt and peppers; saute until the beans are tender but still crisp, 3 to 5 minutes.
In a glass pie pan, spread cream cheese. Pour chili over that, then salsa. Sprinkle with package of cheese and slice a few olives on top. Put in microwave for 10 minutes. Dip with your favorite chip.
Line casserole with 1/2 asparagus. Sprinkle with 1/2 crushed crackers. Mix soup with milk; pour 1/2 mixture over crumbs. Repeat and bake at 400° for 15 minutes. Cover with cheese and melt.
In a bowl or gallon size Baggie, mix together salad oil, Ranch dressing mix, dill weed, lemon pepper and garlic powder. Mix well. Pour crackers into mixture and blend, just coating the crackers. Bake at 275° for 15 to 20 minutes. Great for children in cars.
Saute margarine, onion and green pepper until soft. Set aside. In a large bowl, mix well the corn, muffin mix and eggs. Pour into a 9 x 13-inch pan. Spread the sauteed mix over top of corn mix. Spoon sour cream in chunks on top of onion sauteed mix. Just before baking, spread top with grated sharp cheese. Bake at 400° for 30 minutes.
Cut crusts off bread. With rolling pin, roll out very thin. Whip with mixer cream cheese, 1/2 cup sugar and egg yolks until smooth. Spread cream cheese mixture on bread. Gently roll up like a jelly roll. Melt butter. Mix 1 cup sugar, cinnamon and nutmeg together in small mixing bowl. Dip rolled breads into melted butter. Roll in cinnamon mixture. Place in 9 x 13-inch glass dish. Place in freezer for at least 4 hours. Take out of freezer 1/2 hour before baking. Bake at 400° for 25 minutes.
Combine ingredients except bread in a bowl. In a small bowl of cool water, dip each piece of bread separately. Gently squeeze water from bread, leaving it moist. Break the bread mixture into the meat mixture. Roll into loaf and bake in a 350° oven for 45 to 60 minutes, until evenly browned.
Mix all ingredients, except tomato sauce, together by hand in a large bowl. Form into meatballs, about 1 inch in diameter. Fry meatballs in skillet until brown on all sides. Add tomato sauce and salt and pepper to taste. Cover and cook on low 30 minutes. Great served over mashed potatoes. Serves 4.
Combine all ingredients except chicken and mandarin juice. Coat chicken pieces with marinade and refrigerate 30 minutes or overnight. Remove chicken from marinade and place in baking dish. Bake for 20 minutes in a 400° oven. Reduce heat to 300°, continue baking, turning chicken, basting with marinade. Bake until chicken is done, about 20 minutes. Five minutes before removing from oven, pour mandarin juice over chicken. Serve marinade and drippings from pan in a separate bowl. Serves 4 to 6.
Beat butter with sugar; beat in rest of ingredients. Spread in pan and bake at 350° for 20 minutes. Enjoy!
Heat oven to 375°. When hot, scatter the oats and almonds on a baking sheet and place in the oven for 5 to 6 minutes or until nuts are lightly toasted. Beat egg and sugar in a mixing bowl for 2 minutes, until mixture is light colored. Gradually stir in the oil, keeping the batter smooth, then the skim milk. Now the remaining ingredients. Bake 5 to 7 minutes.
Cook to heat and it is ready to seal in jars. (I like to make my own applesauce by quartering and coring apples, leave peels on. Cook until tender then blend in blender and its ready to make apple butter.)
Combine all ingredients. Pour into two 9-inch cake pans. Bake at 375° for 30 minutes.
Melt almond bark and peanut butter. Pour onto foil-lined cookie sheet. Melt chocolate chips. Drizzle over almond bark mixture. Swirl with spoon or knife. Chill until hard, then break into pieces.
Cut cake into three layers. Clean and mash half of the strawberries then stir in the powdered sugar. On the bottom layer of cake, spread strawberry mixture then Cool Whip. Then layer until the top. Cut the rest of the strawberries to decorate the top. Keep cool.
Dissolve yeast in warm water. Mix egg and vanilla and enough warm water to make 3/4 cup. Turn on and blend until a ball forms. Turn onto floured surface and knead until firm. Turn into greased bowl; cover and let rise. Roll out dough. Spread margarine over it. Mix 1/2 cup brown sugar, 1/4 cup white sugar and 1 tablespoon cinnamon and sprinkle over top. Raisins may be added. Roll up and cut into pieces. Place onto baking sheet. Let rise. Bake in a 350° oven until light brown.
Beat first 4 ingredients until smooth. Add remaining ingredients and mix until well blended. Do not chill. Roll thick on well floured board. Cut in desired shapes or traditional donut circles. Bake at 400° for 8 to 10 minutes. Frost.
Blend eggs, sugar, oil, vanilla and milk. Mix flour, soda, salt, nutmeg and cinnamon. Gradually add to egg mixture; blend well. Fold in nuts, apples and raisins. Bake in greased and floured loaf pan at 325° for 1 1/4 hours.
Combine all ingredients; mix thoroughly. Store in airtight container. Makes 3 1/2 tablespoons. Less than 1 mg sodium per teaspoon.
Cut plantains in slanted slices and fry in hot oil until they are golden. Mix the sugar, cornstarch and ground cinnamon; add milk, shredded cheese and vanilla. Mix thoroughly. Grease a Pyrex dish with 1/2 tablespoon of butter. Pour in half of milk mixture and other ingredients. Place fried slices of plantain on top. Cover with remaining milk mixture and dot with butter. Bake in oven at 350° for 30 minutes or until cheese is just melted.
Combine pineapple juice, lemon juice, sugar, beaten eggs and salt. Cook, stirring constantly, until thickened. Cool (setting pan in larger pan of ice water helps). Add celery, diced apples and pineapple. Fold in the whipped cream. Put in suitable dishes for freezing; 2 (8 x 10-inches) work. Cover well with plastic wrap and foil to seal.
Crumble yeast over milk. (If you use dry yeast, dissolve 2 packages in 1/2 cup warm water; decrease milk to 1 1/2 cups.) Stir to combine. Add sugar, eggs, salt and oleo. Add four cups flour, beating until smooth. Add remainder of flour until firm dough is formed. Knead thoroughly. Grease and place in bowl. Cover with damp towel. Let rise in warm place (80°) until doubled in bulk (about 1 1/2 hours). Punch down and let rest 10 minutes. Dough is now ready for shaping into rolls. Bake at 400° for 18 to 20 minutes.
Preheat oven to 350°. In large bowl, with mixer at low speed, beat all ingredients, except chocolate pieces, nuts and raisins until blended. Stir in remaining ingredients with spoon.
In large mixing bowl, combine bread crumbs, onions, ketchup, egg, salt and pepper. Blend well. Add meat, mix well but do not overmix. Shape into oval patties 1/2-inch thick. Broil under preheated hot broiler until done as desired, about 4 to 5 minutes on each side. Makes 6 portions.
Boil the potatoes in jackets. Refrigerate until cool enough to peel and grate in baking dish. Salt and pepper to taste. In saucepan, melt the other ingredients and pour over the potatoes. Bake at 350° for about 25 to 30 minutes.
Slice bread horizontally. Remove top. Layer ham and cheese. Replace top. Wrap entire loaf in foil. Bake 1 hour at 350°. Unwrap and cut into wedges. Serve with soup.
Preheat oven to 350°. In saucepan, heat brown sugar, margarine and butter to boiling. Cover over medium/low heat for 2 minutes. Remove from heat and stir in nuts.
In a double boiler, combine the chocolate, butter and cognac over moderate heat. Melt the mixture, stirring frequently until smooth, about 5 minutes. Remove from heat.
Put half of milk in blender; put rest of ingredients except vanilla. Add the other half cup of milk. Blend well. While blending, let a heavy skillet warm over medium heat. Pour into skillet and start stirring constantly. Let come to a boil; take from heat. Add vanilla and pour into cooked pie shell. Before beating egg whites, add 1 tablespoon cold water and a pinch of salt. Start beating, add sugar. Beat until stiff. Spread on cooled pie. Brown at 375° for 10 minutes. Chill.
Mix Ricotta cheese, eggs, chives and oregano; set aside. Brown and drain ground chuck. Add mushrooms and spaghetti sauce and cook at least 20 minutes on low. Layer sauce, lasagna noodles (uncooked), Ricotta cheese mixture and Mozzarella. Sprinkle top with Parmesan. Refrigerate overnight. Bake 1 hour at 350°. Let stand 15 minutes before slicing.
Drain juice from beans into a measuring cup. Stir-fry beans for 1 minute. Add onion and stir-fry until onion is tender. Add juice, garlic and almonds. Cover and cook on medium until garlic is tender. Add salt and pepper to taste.
Mix dry yeast with cup of warm water. Add teaspoon salt, sugar and cooking oil. Stir well. Add flour and mix well with spoon until flour is absorbed with other ingredients. Place bowl in a warm place (on top of pilot light on stove). Let dough rise for 5 to 10 minutes. While dough is rising, open a small can of tomato sauce or pizza sauce, grate cheese of your preference and prepare other extras you would like to add such as mushrooms, onions, pepperoni, sausage, etc. Smooth a small amount of oil on pizza pan. Take dough and spread evenly on oiled pan. Place tomato sauce evenly with spoon on dough. Add cheese and other ingredients. Place in oven at 350° for about 15 to 20 minutes. (I check the bottom of pizza with a utensil to see if crust is brown enough.) Do not burn.
Combine flour, basil, salt and pepper and rub well into the rabbit pieces. Heat the oil and saute the rabbit until it browns lightly.
Saute first 4 ingredients in oil until tender. Add ground beef and brown. Add next 4 ingredients and simmer at least 1 hour. (Add more water as necessary.) Put sauce and cooked spaghetti together. Add grated cheese on top (Parmesan or American). Bake 20 to 30 minutes at 350°.
Cook spaghetti until tender and drain. Saute the onion and green pepper in the margarine until it is browned. Combine spaghetti, onion mixture, soup, chicken, pimentos and 1 cup cheese. Pour into casserole dish and sprinkle with the other cup of cheese. Bake, uncovered, at 350° for 20 minutes.
Brown meat and onions. Pour off any grease. Add flour, salt, pepper and mushrooms. Cook 5 minutes over medium heat, uncovered. Add soup and simmer, uncovered, 10 minutes. Stir in sour cream and cooked noodles. (Adjust quantity to personal taste.) Sprinkle with parsley. Makes 4 generous servings.
In 13 x 9-inch pan, buttered, place 1/2 of cubes. Spoon Mascarpone cheese. Sprinkle blueberries. Then add rest of bread cubes, mixed eggs, milk and syrup. Pour over. Chill overnight. Bake 350° covered with foil for 30 minutes. Uncover and bake another 30 minutes.
In a greased 8 x 8 x 2-inch baking dish layer 8 bread slice halves, the cheese slices, then the remaining bread slice halves. Beat eggs. Stir in milk, onion, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over bread and cheese layers. Sprinkle with paprika. Cover and chill in the refrigerator for 2 to 24 hours. Bake uncovered in a 325° oven for 45 to 50 minutes or until set and lightly browned. Let stand 10 minutes. Serves 6.
Beat egg yolks, soft shortening, sugar and vanilla. Add flour and milk. When dough is stiff enough to roll out, fold in 2 beaten egg whites. Turn out on floured board. Roll out and cut with cookie cutter or glass. Bake at 375°. Cook until slightly brown.
Put biscuits in muffin tins. Press up on sides. Brown ground beef and drain. Add onion and barbecue sauce. Pour even amounts in each biscuit. Sprinkle cheese on top. Bake at 400° for 8 to 10 minutes.
Preheat oven to 350°. Grease two 9-inch layer cake pans, dusting lightly with cocoa or flour.
Melt margarine and chocolate together over low heat. Combine eggs and sugars. Add chocolate mixture, flour, salt, vanilla and nuts; mix well. Bake in greased 9-inch pie plate, or use a graham cracker crust. Bake for 30 minutes at 350°. Just before serving, top with ice cream or whipped cream. May be frozen.
Sift flour, salt and baking soda together. Cream margarine, vanilla and sugar in mixer bowl until light and fluffy. Beat in eggs. Add flour mixture and bananas alternately to creamed mixture, beating well after each addition. Stir in chocolate chips. Pour into greased and floured loaf pan. Bake at 350° for 45 minutes. Cool in pan for 10 minutes. Remove to wire rack to cool completely.
Combine eggs, sugar and 2 teaspoons of salt; beat in cold water. Place in one bowl. Soften yeast in lukewarm water. In a large bowl of Mixmaster, put in shortening and add boiling water. Stir until shortening is melted. Put in egg mixture and yeast mixture. Mix well. Add flour gradually using slow speed of mixer. Dough will be soft, but rolls are perfect. Cover top of bowl with a greased, inverted plate and leave to double in bulk. Punch down. Roll half of dough. Cover rolled dough with melted butter. Cut with biscuit cutter and fold over. Butter tops and set to rise again. Repeat. Bake at 350° until brown. Makes two 9 x 13-inch pans.
Melt chocolate chips, peanut butter and margarine. Coat cereal. Layer cereal and sprinkle with powdered sugar (coat well with sugar). This will use about 3/4 box of powdered sugar. Store in closed airtight container.
Mix cake according to directions on box. Pour cake batter in greased sheet cake pan. Beat together egg, sugar and softened cream cheese. Spoon cheese mixture over cake and swirl with knife. Bake 35 to 45 minutes.
Cook Brussels sprouts according to package directions until barely tender. Cool; cut a small hollow in each from the top. Fill with favorite cheese spread. May be frozen and defrosted in refrigerator before serving.
Put oil in large skillet over moderate heat. Add onion and saute until golden. Add meat, cooking until brown. Arrange cabbage over meat. Add tomato sauce, garlic powder and pepper. Stir to blend. Cover and simmer over low heat for 30 minutes or until cabbage is just crisp-tender. Sprinkle with cheese and heat until cheese melts. Serve over rice.
Scald milk. Add butter to milk. Add this mixture to eggs. Then add flour, sugar, baking powder and vanilla. Pour into greased and floured cookie sheet. Bake at 350° for 25 minutes. Spread peanut butter on top of cake while hot. Then cool and pour melted chocolate chips on top.
Stir pudding, gelatin, sugar, 1/2 cup water and eggs in saucepan. Blend well. Then add remaining water. Stir over medium heat until mixture comes to a full boil. Remove from heat. Stir in rum. Chill about 1 1/2 hours. To hasten, chill and place bowl of mix in large bowl of ice and water. Stir until mix is cold. Blend Cool Whip into chilled mix. Spoon into crust.
Place a layer of waxed paper over a cookie sheet. Set aside. Over medium heat, melt down milk and chocolate chips. When thoroughly melted, add peanut butter chips. Stir until mixed (not melted). Put on waxed paper and spread. Cool in refrigerator 15 minutes. Cut into squares and put back into refrigerator until completely cool.
Place all ingredients, except parsley, in a covered casserole dish and bake at 350° for 30 minutes or until tender. Sprinkle with parsley flakes. Makes 6 servings. One serving equals 75 calories.
Melt butter in a heavy skillet. Add brown sugar and heat over medium heat until sugar is melted. Add nuts and spread potatoes in skillet. Bake in a 350° oven for 30 minutes. Invert on hot serving dish.
Beat eggs 5 minutes. Add sugar (gradually), pumpkin and lemon juice. Sift together flour, cinnamon, nutmeg, ginger and baking powder. Fold into egg mixture. Spread on a jelly roll pan (10 x 15) lined with parchment paper. Sprinkle with chopped nuts. Bake 15 minutes at 375°.
Saute onion and garlic in stick-free medium skillet with cooking spray and olive oil, over medium heat, until golden. Stir in tomatoes (liquid included), honey, lemon peel and cumin. Simmer 10 to 15 minutes or until slightly thick. Meanwhile, season salmon with a trace of salt, pepper, paprika and 2 tablespoons lemon juice. Bake at 350° for 25 minutes, then broil for 10 minutes or until lightly brown on top.
Prepare brownie mix as directed on box except pour mixture onto a pizza pan. Remove from oven and cool.
Brown hamburger and drain. Add all ingredients and simmer over low heat. If using onions and/or green peppers, cook these with hamburger.
Cream butter and cheese. Mix with flour to form dough. Roll dough into small balls (1 inch). Place in small muffin cups. Chill while making filling.
Mix together chicken, vegetables, soup, cheese, onions and seasoned salt. Place in casserole dish and bake at 350° for 1 hour. Bake, covered, with lid or aluminum foil. Remove from oven. Cut crescent rolls into strips and place on top of casserole like lattice. Put back into the oven and bake at 425° for 10 minutes. Remove and serve.
Mix dates, pecans, vanilla, sugar and eggs. Sift together and add baking powder, flour and salt. Bake in a shallow greased pan at 350° for 45 minutes. Cut into squares.
Preheat oven to 350°. Line 9 x 5 x 3-inch loaf pan with foil. Coat foil with nonstick cooking spray.
Bring water, salt and margarine to boil. Add vegetables. Bring to boil again and turn heat down low. Simmer until all vegetables are tender (about 15 minutes). Serve while hot.
Great topping for bread pudding! Mix sugar, cornstarch, salt and nutmeg, gradually stir in water. Cook over low heat stirring constantly until thick and clear. Stir small amount of hot mixture into beaten egg yolks, then return to hot mixture. Cook and stir 1 minute. Remove from heat and add butter or margarine, grated lemon peel and lemon juice; blend thoroughly.
Remove crust and cut bread slices into four pieces each. Mix mayonnaise with chopped onion and spread on bread squares. Place on baking sheet. Sprinkle with Parmesan cheese. Broil until golden brown. Watch carefully so as not to burn. Serve immediately.
Brown hamburger and onion; drain. Mix meat, sauce, cottage cheese, eggs and other seasonings together. Layer in a greased 10 x 13-inch pan as follows: uncooked noodles, Mozzarella cheese and meat mixture; repeat. Pour 1/4 cup water around edge. Cover with foil and bake at 350° in preheated oven. Uncover; garnish with more grated Mozzarella cheese and bake 15 minutes. Remove from oven and let set 15 or 20 minutes. (Easy to make one-half recipe.)
Place pig's head, feet and ears in a large deep pot. Add water to cover. Add all seasonings except vinegar. Cover pot, boil over low heat 2 to 3 hours until meat leaves bone. Mince meat coarsely. Arrange in mold or pan. Add vinegar to juice remaining in pot. Pour this liquid over meat in mold. Refrigerate until mold has set or congealed. When cold, slice and serve.
Melt butter in a large bowl. Add 1 c. water and salt. Stir. Add eggs and stir. Dissolve yeast in 3 tsp. water. Add yeast and sugar to mix and stir well. Add flour & stir. Knead dough on a floured surface. Place dough in a buttered bowl. Cover with a towel and let rise for 3 hours or until doubled in size. Punch down dough and shape to desired shape. Place in Pam sprayed pans, cover and let rise for 3 more hours. Bake at 350° for 12-15 mins. Brush with melted butter immediately out of oven.
Mix all ingredients and pour into 8 x 4-inch loaf pan. Bake in 350° oven for 60 minutes.
Mix all ingredients, except shrimp. Bring to rapid boil for 2 minutes; cool to room temperature. Cover shrimp with marinade; chill for 3 hours. Drain shrimp and serve.
Mix cake mix according to box directions. Bake in 9 x 13-inch greased and floured pan, for specified time on box. Remove and while cake is still hot, poke holes all over with a meat fork. Spoon pineapple and juice evenly on top. Cool. Combine pudding mix and milk for pudding. Add Cool Whip and spread evenly over cake. Sprinkle with chopped nuts and coconut.
Pour oil mixture over and mix	well. Bake at 275° for 15 to 20 minutes, stirring often.
At room temperature blend cheese, sausage and Bisquick. Mix well. Form into balls (marble size). Bake in preheated oven at 325° for 20 minutes.
Combine all vegetables except tomatoes and parsley in large bowl. Heat vinegar; stir in seasonings. Cool slightly. Combine with oil and pour over vegetables and mix well. Cover and refrigerate for 24 hours, before serving.
Beat together sugar, butter, eggs and vanilla until light and fluffy. Add flour and blend. Add M&M's candies. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10 to 12 minutes.
Clean mushrooms; remove stems and chop them finely. Brown sausage and drain. Add rest of ingredients, including stems, to sausage and form into small balls. Place into mushroom caps. Heat at 350° for 6 to 10 minutes.
Drain cherries; keep juice and add lemon juice. Cook until boils; add jello and ice in blender at high speed. Pour in serving dish; top with sour cream and cherries.
Empty pineapple in saucepan; add sugar and bring to a boil. Add jello; stir until dissolved. Add water and ice; stir. Pour into a bowl and let set in the refrigerator until beginning to thicken. Fold in nuts, cheese and Cool Whip. Keep refrigerated.
Preheat oven to 350°. Combine noodles, soup and sour cream. Add peas and carrots, mushrooms, tuna, thyme, pepper and salt. Pour into an oiled 2-quart casserole. Combine bread crumbs and butter and sprinkle over top of casserole. Bake, uncovered, 25 to 30 minutes or until hot and bubbly.
Brown hamburger and onion. Pour off grease. Place in baking dish. Drain green beans and put on top of hamburger. Lay thin slices of Velveeta cheese over green beans. Cover with Tater Tots. Pour soup over top and bake at 450° for 30 minutes.
Melt oleo and add crumbled Oreos except 6 Oreos, crumbled, for top. Press mixture into a 9 x 13-inch pan. Refrigerate for 1 hour.
Bake cake as directed. Add pineapple. Combine 1/2 cup pineapple and vanilla instant pudding. Fold in Cool Whip.
Preheat oven to 350°. Drain crushed pineapple and spread on bottom of a lightly greased 9 x 13 inch pan. Sprinkle cake mix over fruit. Dot evenly with margarine. Sprinkle with pecans. Bake at 350° for 45 to 50 minutes.