HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add bacon drippings, shallots and celery in large frying pan. Saute until tender. Add mushrooms, cooked rice and soy sauce. Cook 10 minutes on low heat stirring occasionally. Stir in egg and cook until done. Stir in crumbled bacon and serve. Add extra soy sauce if desired. Makes 6 servings.
Put all of the above into a quart jar and shake or stir to mix well. Let chill for 2 hours or overnight for best flavor.
Sift flour, measure, add salt, baking powder and sift again. Cut in shortening, gradually add milk and make in soft dough. Bake about 15 or 20 minutes at 450°.
Roast rump roast at 325° for 1 1/2 to 2 hours. Cool. Cut into 1/4-inch slices. Place in shallow dish. Arrange next 2 ingredients over meat. Blend remaining ingredients; pour over roast. Cover and chill 2 1/2 hours. Drain marinade. Arrange on platter. Serves 6.
Combine carrots, apples and raisins in a large bowl. Set aside. Combine remaining ingredients and pour over carrot mixture, tossing to coat. Refrigerate until chilled.
Cook ravioli according to package directions. Drain. Set aside. Slice zucchini, olives, mushrooms and red pepper. Make dressing according to package directions. Marinate vegetables in dressing for 2 to 4 hours. Drain vegetables and mix with ravioli. Sprinkle shredded Parmesan cheese. Serve cold.
Mix all ingredients and beat for 2 minutes on medium speed. Bake at 350° for 40 minutes. Cool and Serve.
Mix Cool Whip and cottage cheese thoroughly. Blend in Jell-O and pineapple. Refrigerate. Easy for a working girl to get together.
Combine meat, crumbs, onion, cornstarch, allspice, egg, cream and salt. Shape into small balls. Drop balls into hot oil in skillet. Brown well on all sides. Transfer balls to warm plate. Blend flour with remaining fat in skillet. Stir in water, bouillon cubes, salt and pepper. Cook, stirring until smooth. Arrange meatballs in sauce and simmer, covered, for 30 minutes. Great with mashed potatoes!
Drain fruit, reserving juice. Put in saucepan all juice and water. Stir in pudding mix. Cook over low heat until mixture comes to a boil. Remove from heat and cool. Add fruit and marshmallows. Fold in whipped topping. Chill overnight. Just before serving, fold in sliced banana.
Pour boiling water over the first 3 ingredients and cool 5 minutes. Add remaining ingredients. Stir all ingredients together. Pour in loaf pan. Bake 1 hour in moderate oven, 350°.
In large bowl, mix flour, sugar, baking powder, salt, lemon peel and nutmeg. Stir in nuts and raisins. In small bowl, beat eggs with fork; beat in milk and oil. Add to flour mixture, then sprinkle zucchini on top. Stir just until blended. Fill greased muffin pan(s) 2/3 full. Bake in preheated 400° oven until pick inserted in center comes out clean, 15 to 25 minutes for muffins, 30 to 35 minutes for 9-inch square coffee cake. Makes 12 regular size muffins or one 9-inch cake.
Preheat oven to 450°. Bake the potatoes 1 hour. Steam spinach about 4 to 5 minutes; drain and squeeze dry and drain. Split the potatoes lengthwise and scoop out the pulp, leaving a 1/4-inch thick shell. Mash the pulp with butter and milk; add spinach, scallions, nutmeg, salt, pepper and cottage cheese. Spoon mixture into potatoes and sprinkle with Gruyere. Bake potatoes approximately 6 minutes, until heated and lightly browned. Serves 4.
Roll steak in flour, salt and pepper. Brown in hot oil. Pour rice in bottom of casserole dish. Top with browned steak. Mix bouillon, onion, celery, wine vinegar and water in saucepan. Cook until onion and celery are tender. Mix sour cream and soup with bouillon mixture and pour over steak. Bake in oven at 275° for 2 hours. By using the wine vinegar this gives the taste of stroganoff.
Melt margarine and flour in a small saucepan. Slowly add milk and bring to boil over low flame, stirring constantly. Remove from heat and add sugar, salt, onion, paprika and pepper. While making white sauce, cook one 10 ounce package frozen mixed vegetables.
In medium saucepan, combine sugar, flour and salt. With wire whisk, blend in milk. Cook over medium heat, stirring constantly, until mixture begins to boil. Cook 1 minute more, stirring constantly. Remove from heat. In small bowl, beat about 1/4 cup of the hot mixture into egg yolks. Pour egg yolks into saucepan, stirring rapidly to prevent lumping. Return to low heat; cook 3 more minutes, stirring constantly (do not boil). Remove from heat. Stir in butter or margarine and extracts until butter is melted. Fold in coconut; set aside. Prepare meringue. Preheat oven to 350°. Pour filling into baked pie shell. Spread meringue over hot filling, sealing it well to the crust. Bake for 10 to 12 minutes, or until golden. Cool on wire rack.
Layer bean dip in dish. Mix sour cream and taco seasoning together and layer that on bean dip. Chop onions and tomatoes layer on sour cream mixture. Sprinkle cheese over this and any optional ingredients you like. Chill and serve with tortilla chips.
Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 1 hour or up to 18 hours. Preheat an oven to 400°.
Mix first five ingredients. Form meatballs about spoon size. Set aside. Put tomato soup and chicken with rice soup in large frypan. Simmer 5 minutes. Add meatballs. Cook 30 minutes. Serve over potatoes or eat plain.
Melt butter in large skillet over medium-high heat. Stir in flour. Cook 4 minutes or until golden brown, stirring frequently. Add green pepper, onion, celery and garlic; cook 2 to 3 minutes or until tender, stirring occasionally. Add turkey sausage, tomatoes, broth, okra, bay leaf and thyme; stir until well blended. Season with salt and pepper to taste. Cover. Simmer 5 minutes, stirring occasionally. Add shrimp; cook 5 minutes or until shrimp are done. Remove bay leaf; discard. Serve shrimp mixture over rice.
Combine oil, butter, garlic, onion and pepperoni in omelette pan and saute until onion is clear. Add eggs, top with cheese, cover and cook over low heat until firm. Top with marinara sauce.
Have bacon real crispy and hot dogs let cool and then cut up. Chop onion and cheese. Pour all other ingredients together. Stir all together and bake for 20 minutes.
Icing is right consistency when you are able to squeeze it through the tip easily and it retains its shape. Consistency of soft putty. Mix slowly until smooth, but do not overmix as it will form air bubbles.
Mix first 5 ingredients. Refrigerate 4 to 5 hours or overnight. Take a small portion of cheese mixture in palm of hand, place olive in center and gently press dough around it and roll into ball. Bake at 400° for 10 to 15 minutes. Serve hot.
Cut up 1 head cabbage. Put into pot with very little water. Add margarine, salt and pepper; cook until tender. Boil pasta; drain. Combine with cabbage.
Seed peppers and cut in chunks. Chop in blender with 1/2 cup vinegar.
Divide potatoes into 6 equal parts; press a cheese cube into each. Shape into a ball. Dip potato balls into melted margarine; then into corn flake crumbs. Place in a shallow baking dish. Bake in preheated 400° oven for 10 minutes, or until lightly brown.
Heat pineapple with juice, 2 tablespoons sugar and cornstarch. Cook until thickened. Set aside to cool.
Thaw shrimp, if frozen; rinse and drain. If large, cut in half. Combine all ingredients except potato chips and cheese; mix well. Pour into a well-greased 2-quart baking dish, or into 6 well-greased ramekins. Bake at 350° for 20 minutes. Combine potato chips and cheese; mix well. Sprinkle over shrimp mixture. Return to the oven and continue baking for 10 minutes or until thoroughly heated. Makes 6 to 8 servings.
Cream butter and sugar. Add applesauce, chopped nuts and raisins. Sift and add dry ingredients. Add beaten eggs. Stir in orange slice candies, cut in pieces. Bake at 325° for 50 to 60 minutes.
Boil sugar and water for 7 minutes. When syrup cools, add juice mixture. Add 3 quarts ginger ale when ready to serve.
Mix flour, cocoa, baking powder, baking soda and salt; set aside. In a large bowl, using electric mixer, cream butter, sugar, cinnamon and nutmeg until light and fluffy. Add eggs; mix well. Stir in zucchini and vanilla. Alternately add dry ingredients with milk, beginning and ending with flour, using one third of the milk at a time. Beat until well blended after each addition. Pour batter in floured and greased pans. Bake until a cake tester inserted into the center comes out clean, about 30 minutes.
Slice zucchini 1/4-inch thick. Sprinkle with salt and pepper; turn in flour. Fry on each side until brown. Drain on paper towel. In same pan, fry onions and peppers; add to this tomato paste and water. Arrange zucchini in baking dish; pour the tomato mixture over the zucchini and sprinkle with cheese. Bake about 20 to 25 minutes at 350°.
Mix dry ingredients. Dissolve yeast in warm buttermilk. Combine with other ingredients and stir lightly and quickly. Turn onto floured surface and knead gently 20 to 30 times. Roll out or pat to 1/4-inch thickness. Cut with floured 1-inch biscuit cutter. Brush each biscuit with oil or butter. Place biscuit on top of each biscuit on ungreased sheet. Cover and let rise for 2 hours. Bake at 375° for 12 to 15 minutes.
Melt margarine or butter. Mix with crushed cookies. Pat in a 9-inch spring-form pan. Bake at 350° for 10 minutes.
In a large mixing bowl combine the flour and the sugar. In a heavy saucepan combine butter, shortening, coffee or water and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wood spoon or high speed on electric mixer. Pour into a well buttered 17 1/2 x 11-inch jelly roll pan. Bake at 400° for 20 minutes or until brownies test done in the center. While brownies bake, prepare the frosting. In a saucepan combine butter, cocoa and milk. Heat to boiling; keep stirring. Mix in the powdered sugar and vanilla until frosting is smooth.
Arrange four 1-inch slices of pound cake in bottom of 8-inch square pan. Pile strawberries on top of cake. Pour pudding over strawberries. Whip cream with sugar and vanilla. Top cake and refrigerate.
Butter	2 large baking sheets; set aside. Butter the sides of	a heavy 3 quart saucepan. In the saucepan combine sugar, corn syrup, water and the 1/4 cup butter or margarine. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take about 5 minutes. Avoid splashing mixture on sides of pan.	Carefully clip candy thermometer to side of pan. Cook over medium-low heat, stirring occasionally, until thermometer registers 275°, soft crack stage. Mixture should boil at a moderate, steady rate over entire surface. Reaching soft crack stage should take 30 to 35 minutes.
In 2-quart saucepan, cook squash until limp and tender; drain. Add all remaining ingredients; mix well. Pour into greased casserole dish and bake at 350° for 30 minutes.
Place the fish in an oiled baking dish. Season it with lemon juice and pepper. Place the tomato slices on the fish and sprinkle with the green pepper and onion. In a small bowl, combine the bread crumbs, basil and oil; spread the crumb mixture evenly over the tomatoes. Bake the fish, uncovered, in a preheated 350° oven for 25 minutes.
In saucepan, mix sugar, flour and salt. Add eggs, vinegar and water. Bring to a boil, stirring constantly. Add butter; remove from heat.
Heat milk and egg yolks. Mix flour with sugar. Add all to milk and cook over low heat until thick. Beat egg whites for top of pie. Put into baked pie crust. Brown top.
Cover and simmer over low heat for 1 1/2 hours, stirring occasionally.
In shallow baking pan, place chicken. Brush with oil. Sprinkle 1/2 teaspoon of salt and pepper on chicken. Bake uncovered in a 350° oven for 30 minutes. Remove chicken from oven and set aside.
Combine sugar, oil, eggs and vanilla; add the apples. Sift together flour, soda, cinnamon and salt; add to apple mixture. Mix thoroughly (batter will be thick). Add nuts and mix again. Pour into greased and floured 8 x 8-inch square pan, loaf pan or Bundt pan. Bake 90 minutes at 325°. Test cake with toothpick. (Can add 3/4 cup raisins, if desired.)
Tear off foot length of foil. Fold shiny side in. Combine catsup and flour and spoon half of it in center of foil. Place steak on top. Season with salt and cover meat with onion and remaining catsup and flour mixture. Sprinkle with lemon juice. Fold foil over and seal securely. Place in a shallow baking pan. Bake at 350° for 1 1/2 to 2 hours.
Cook bacon in Dutch oven until crisp; remove and drain on paper towels. Set aside. Saute onions in bacon drippings until soft. Add potatoes, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer 12 to 15 minutes or until potatoes are tender. Add corn and milk. Heat thoroughly. Garnish with bacon. Makes about 9 cups soup.
Drain asparagus spears and place in Pammed ovenproof dish. Pour over this 1 can cream of asparagus soup (not diluted). Top with a light sprinkling of crushed cheese crackers; can add sliced almonds, also. Bake at 350° for about 30 minutes or until bubbly.
Scald milk; add sugar, salt and shortening. Cool to lukewarm and crumble in the yeast. Stir in eggs. Add flour and beat thoroughly. Cover and let rise until double in bulk. Stir down and place in Sally Lunn ring mold or tube pan. Let rise again until double in bulk. Bake at 350° for 1 hour. (I cook at 325°.)
Wash peppers. Cut tops off and remove core. Mix cheese, dressing and crab meat. Stuff peppers with mixture. Chill thoroughly. Cut peppers into wedges.
Melt caramels with 1/3 cup milk over low heat in pot. Combine remaining milk, cake mix and margarine in separate pot and mix well. Set aside. Press half of this mixture into the bottom of ungreased 13 x 9-inch baking pan. Bake at 350° for 8 minutes.
Sift flour, sugar, salt and baking powder together. Stir into dry ingredients. Add enough flour to prevent dough from sticking. Turn out on board and knead until dough is workable. Roll out and cut in small biscuits. Dip in melted butter. Stack one on top of the other (using two). Let rise 1 hour. Bake at 400° for 20 minutes or until golden brown.
Cream sugar, shortening and butter. Add eggs; beat well. Add dry ingredients, alternating with milk, beating well after each addition. Add vanilla or other flavoring. Pour into tube or Bundt pan that has been greased and floured. Start in COLD oven. Bake at 325° for 1 hour and 30 minutes or until tester comes out clean and cake begins to pull away from pan. Let cool a few minutes and turn on rack to finish cooling.
Melt butter in saucepan. Mix in flour and sugar; add eggs, then add milk. Stir constantly. Cook until thick over medium heat. Add vanilla. Pour into cooked pie shell. Top with meringue. Bake 12 to 15 minutes at 350°.
Mix stuffing with water and margarine cut into water. First layer, in 13 x 9-inch pan, the dressing mix.
In a skillet, brown ground beef; drain. Add 1 1/2 cups salsa; bring to a boil. Reduce heat and simmer about 5 minutes. In meantime, mix together cornbread mix according to package directions. Mix in 1 cup cheese and black olives. Pour mixture into 8 x 8-inch greased baking dish. Spoon hamburger into center of cornbread mixture, showing on sides. Bake in preheated 400° oven for 20 minutes. Remove from oven and top with remaining cheese and salsa and return to oven until cheese is melted. Makes 6 servings.
Mix sugar, margarine and Crisco well, then add eggs one at a time. Then add flour, Sun-Drop, vanilla and lemon flavoring. Bake for 1 hour and 15 minutes at 350°.
Mix potatoes, eggs, celery, onion, pickle and pimento together. Combine a couple of heaping tablespoons of Miracle Whip with equal amounts of Cooked Dressing and toss vegetables.
Melt cream cheese and water. Beat until smooth. Add soup and gelatin powder. Heat until warm. Do not boil! Add remaining ingredients. Serve warm with crackers or nachos.
Cream together the margarine and sugar. Add egg yolks gradually and beat well. Add flour and salt mixture alternately with evaporated milk. Mix on low speed while adding vanilla and mix. Pour filling into a 9-inch pie shell. Bake approximately one hour at 300° or until set in center. If not brown enough, turn up to 350° for a few minutes.
Mix pudding and milk. Add 1/2 of the Cool Whip. Reserve 1/4 cup of candy bars, stir remaining candy bars into pudding mixture. Put in pie crust. Sprinkle top with remaining candy bars, drizzle with chocolate syrup and refrigerate.
Spread beans in bottom of 2-quart casserole dish. Brown beef; drain and mix with taco seasoning. Spread mixture over beans. Top with corn chips. Bake in 350° oven until heated through (about 30 minutes). Top with cheese; return to oven just until cheese melts. Serves 4.
Combine flour, brown sugar, melted butter and chopped nuts; mix and spread in a 9 x 13-inch pan. Bake at 350° for 10 minutes. Remove, stir and return to oven to bake another 10 minutes. Remove half of the crumbs to be used for topping.
Unroll crescent rolls and place in an ungreased 13 x 9 x 2-inch pan. Press 1/2 inch up sides to form a crust; seal perforations. Bake at 375° for 5 minutes on lower rack of oven; set aside.
Mix all ingredients in a glass bowl. Keep in refrigerator 3 to 4 days, turning over several times. Before cooking, remove meat and wash off spices. Strain marinade, discarding spices and vegetables. In 1 tablespoon Crisco, sear meat in frying pan. Roast in roaster with 2/3 cup of the juice for about 2 hours (baste occasionally). When meat is nearly done, sprinkle 1/3 cup brown sugar over it and roast 10 more minutes. In a pan, thicken remaining marinade. Put in 4 gingersnaps (they will dissolve). Add 1/3 cup flour and blend in. Cook until mixture thickens. Pour over meat in roaster. Blend with roasting juices. Roast 1/2 hour more until gravy is creamy and thick. Remove meat and add 1/2 cup red wine to gravy.
Cut up ends of broccoli and cauliflower. Mix other ingredients; pour over broccoli and cauliflower. Cover and let stand overnight in refrigerator.
Cook macaroni in 1/2 teaspoon of salt in boiling water. Drain and rinse. Chop eggs, celery, onions and pickles. Drain and rinse shrimp. Mix all and add salt, pepper and mayonnaise.
Mix flour and sugar; cut shortening into mixture. Add eggs, mix. Combine other ingredients in any order. Mix well. Bake at 350° for 30 to 35 minutes.
Mix dry ingredients. Beat egg, vinegar and water. Add shortening to dry mixture and mix well. Add liquid and mix.
Cream butter and add sugar. Add eggs and mix until smooth and fluffy. Add applesauce.
Oil Dutch oven well. Line the oven with foil. Pour the pie filling and spread it evenly on the foil bottom. Make the cake mix and pour it evenly over the pie filling. Mix the nuts and oil and spread evenly on top.	Cover and bake for 25 minutes.
Bring water to a boil; stir in grits. Return to a boil; reduce heat and cook 4 minutes and continue to stir. Combine grits and cheese. Stir until cheese melts. Combine eggs, milk, thyme and garlic powder in small bowl; mix well. Add a small amount of hot grits mixture to egg mixture. Stir well. Stir egg mixture into remaining hot grits. Add sausage and stir well. Pour into a greased 12 x 8 x 2-inch baking dish. Bake at 350° for 30 minutes or until set. Yield: 8 servings.
Mix all ingredients together. Put in a casserole dish. Bake at 375° for 45 minutes.
Place the ginger and garlic, 2 tablespoons lemon juice and 1/4 cup of the yoghurt in a food processor and puree until smooth. Scrape the puree into a bowl with the remaining 3/4 cup yoghurt, 3 tablespoons oil, the chili powder and 1 teaspoon salt. Stir well. Cut each halved chicken breast crosswise into 3 pieces. Add the chicken to the yoghurt mixture and toss to coat. Marinate at room temperature for 1 hour.
Prepare stuffing as directed, except instead of adding water, add broth chicken was cooked in (plus add water to needed amount). Add all other ingredients and mix well.
Clean and pat dry mushrooms; cut off stems (save). Saute caps in butter; pat dry or drain. Cook sausage (break up); cut up stems and cook with sausage. Add cream cheese, cut up in chunks to melt and add sausage. Stuff mushrooms, sprinkle with Parmesan. Bake 15 minutes at 350°.
Mix first 4 ingredients together. Add large container of Cool Whip. Let set overnight.
Mix sugar, pudding and evaporated milk. Add fruit. Pour into ice cream freezer can. Add milk. Stir. Omit fruit for vanilla ice cream.
Sift together the first five (5) ingredients. Add the next four (4) ingredients; mixing well after each addition.
Add all ingredients together in pot. Heat over medium heat for 40 to 45 minutes.
Preheat oven to 350°. In Dutch oven, brown beef in 1 tablespoon oil, remove from pan and set aside. In same Dutch oven, saute celery, onion and garlic in remaining 1 tablespoon oil. Add beef stew, beer, pumpernickel crumbs and carrots. Cover and bake 1 1/2 hours or until meat is tender. Season with salt and pepper.
Put 1 teaspoon soda in each can of soup and mix. Mix all ingredients together and pour into greased and floured pan; bake at 350° until done.
Mix all ingredients. Dough will be stiff. These can be bar cookies or rolled into walnut size balls for baking. Bake on ungreased cookie sheet at 325° for 10 to 12 minutes.
Preheat oven to 325°. Cut up all lunchmeats into small pieces. Mix all ingredients together in a large bowl; pour into pie shells. Bake for 1 hour. Enjoy!
Bake cake according to directions in a 13 x 9 pan. Let cool. Mix together milk, instant pudding and cream cheese. Spread over cooled cake. Spread drained pineapple on top. Smooth Cool Whip over pineapple. Sprinkle with coconut.
Combine ground beef, onion and garlic powder in skillet. Cook on medium heat until meat is brown, stirring to crumble. Drain well. Add tomatoes, tomato sauce, chilies, pepper, taco, seasoning mix, salt and chili powder. Cook mixture 5 minutes. Cut each tortilla in 8 pieces. Place half of pieces in a 13 x 9 x 2-inch pan. Top with meat mixture. Place remaining pieces on top of meat.
Combine beef, egg, cracker crumbs, onion, 1/3 cup sauce, salt, oregano and pepper. Mix well and shape into flat 10 x 12-inch wax paper. Sprinkle cheese evenly over meat mixture. Roll up like jelly roll and press ends of roll to seal. Bake in shallow dish at 350° for 1 hour. Drain excess fat. Pour remaining sauce over roll and bake an additional 15 minutes.
Put grated potatoes in a cheesecloth bag. Squeeze, letting liquid drip into pan. Let stand undisturbed, until starch settles. Drain off liquid. Add starch to grated potatoes. Add salt and mix thoroughly. Form mixture into balls the size of a walnut or smaller. Drop into salted, boiling water. Cook 20 minutes. These dumplings may be served with crispy bacon or sour cream.
Cream butter and sugar. Add vanilla and flour and mix. Add potato chips. Drop a teaspoon dough on greased cookie sheet. If you want, you can roll dough (a teaspoon) into crushed potato chips instead of adding chips to dough. Bake at 350° for 12 minutes. Makes 5 dozen cookies.
Melt fat in skillet; add ground beef and salt; brown lightly, stirring frequently. Mix parsley, onion soup mix, water and carrots. Bring to boiling point. Reduce heat; cook 10 to 15 minutes. Add noodles and frozen peas. Cook until noodles are tender, 15 to 20 minutes.
Cream molasses, margarine, honey and egg. Stir flours with baking powder, salt and spices. Add flour mixture to creamed mixture alternately with boiling water. Beat well after each addition. Bake in an 8 x 8-inch square pan at 350° for 30 minutes.
Heat oven to 350°. Grease and flour tube pan. Combine flour, baking powder and salt and stir to mix. Add sugar, shortening, butter, eggs, egg whites, extract, cream and coconut. Beat mixture 1 minute, then high for 2 minutes. The batter will be thick and fluffy. Spoon into pan, bake 1 hour. When done, turn cake onto a large plate. Let cool slightly before slicing.
Puree frozen raspberries and their syrup in a food processor or blender. To eliminate the seeds, push the raspberries through a sieve, mashing down on the puree with a spoon. Discard the seeds.