HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion, bell pepper and garlic in oil for 2 to 3 minutes. Add rice and stir until rice is coated. Add mustard and stir. Add rest of ingredients, except water. Stir; add water. Simmer about 2 hours, check water level occasionally; add more water if mixture is too thick. Simmer longer if too watery.
Cut eggplant into 1/2-inch thick slices. Sprinkle with salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and let dry on paper towels. In a 2-quart saucepan, heat olive oil over medium. Add tomatoes, garlic, basil and sugar; bring to a boil. Reduce heat and simmer, uncovered, about 45 minutes or until thickened, stirring occasionally. Season with salt and pepper. Keep warm while preparing eggplant. In a large skillet, heat about 1/4 cup oil; brown eggplant, a quarter at a time, adding more oil as needed. Place on a serving platter one row at a time. Cover with sauce and sprinkle with cheese. Serve warm. Yields 8 servings.
Cook chicken breasts in saucepan. Salt and pepper. Place chicken breasts in buttered 9 x 13-inch casserole.
Chop chicken. Cook rice in broth. Mix all ingredients and sprinkle with parsley. Bake at 350° for 30 minutes. Serves 16.
Melt margarine in 1-quart size casserole in oven. Mix sugar, flour and milk. Pour batter into melted margarine. Spoon fruit over top. Use either small can of sliced fruit with syrup or fresh fruit with water and sugar added to make 2 cups. Add spice to fruit, if desired. Bake at 350° for 45 minutes or until crust is golden brown.
Combine all ingredients in a medium size bowl. Stir well and cover. Refrigerate overnight. Before serving, remove bay leaf and drain off liquid. Goes very well with grilled poultry or pork.
Bring syrup to a boil, then remove and add coconut. Let cool and make into balls. Dip in melted chocolate. You can also make Mounds and Almond Joys with this.
Peel and rinse the potatoes; cut into small thin strips longwise; dry. In the hot cooking oil in a frypan, fry the potatoes as French fried white potatoes, 3 to 5 minutes or until a golden brown. Remove and drain on paper towels. Sprinkle salt over the potatoes and serve. Serves 6 to 8.
Cream sugar and shortening. Sift flour, baking powder, soda and salt together. Add eggs to sugar and shortening mixture. Add vanilla. Add dry ingredients and milk. Cut into desired shapes. Bake at 375° for 10 to 12 minutes. Sprinkle with sugar or spread with vanilla icing. Top with chopped nuts.
Combine cake mix, oranges, eggs and oil. Beat 2 minutes on high, then 1 minute on low. Pour into three 9-inch greased, floured pans. Bake at 350° for 20 minutes. Cool 10 minutes in pan. Remove from a pan and cool completely.
Preheat oven to 400°. Arrange the onions in a greased baking dish. Dot with butter or oil and bake until nearly charred, tinged with black and brown, for 45 minutes to 1 hour and 15 minutes, adding more butter or oil as necessary to keep moist. Salt and pepper. Serve hot or chilled.
Soften	butter. Place	1 loaf of French bread in the freezer. When frozen, slice outside crust off entire loaf. Then slice bread, but not completely through. Butter slices, then ice entire loaf and bake at 325° for 20 to 30 minutes or until brown. Do not put loaf in foil. Time of preparation: 40 minutes. Serves 6.
Cut tofu into 1 x 1 x 1/4-inch slices. Add flour, 1 teaspoon water and salt to egg. Beat until smooth. Heat oil in frying pan. Dip curd slices in the batter and brown on both sides in hot oil. Remove browned curd slices to a dish. Brown mushrooms, sliced, lightly in leftover oil. Add water and bouillon and bring to a boil. Add soy sauce. Mix cornstarch and 1/4 cup water. Stir into sauce and cook until thick. Add browned curd slices to sauce. Cover pan and simmer for 1 to 2 minutes. Serve at once. Makes 4 servings. Preparation time: 30 minutes.
Saute onions in butter until transparent. Add crushed tomatoes and cook until heated. Stir in vodka and cook 30 minutes. Slowly add heavy cream while stirring. Simmer 10 minutes and add pepper and salt to taste. Serve over pasta.
Melt butter in 15 1/2 x 10 1/2-inch pan at 325°. Add single layer of potatoes. Turn them once to butter both sides. Mix remaining ingredients. Sprinkle over top of potatoes and bake 1/2 hour at 350° or until done and tops are crispy. Serve hot.
Grease 13 x 9 x 2-inch pan. Spread pineapple evenly over bottom and into the corners of pan. Cover with pie filling. Sprinkle cake mix over pie filling. Top with nuts. Dot with butter. Bake at 350° for about 1 hour.
Saute the onions in a little of the bacon drippings and put aside. Heat the hominy in a separate saute pan, stirring often. When heated thoroughly, add the hominy liquid and jalapeno juice, bring back to high temperature and add 3/4 of the cheese. When the cheese melts, add half the peppers, chilies and bacon and all the onion. Pour into a 9 x 13-inch baking pan and sprinkle with the remaining cheese, bacon, chilies and peppers. (At this point it can be refrigerated or even frozen, if you want to make it in advance.) Bake at 325° until cheese on top melts, about 15 minutes (or 40 minutes, if refrigerated).
Place chicken in a 13 x 9 inch baking dish. Mix soup and broth, bring to a boil, pour over chicken. Combine flour, buttermilk, melted margarine and pepper. Spoon over chicken. Bake at 425° for 25 to 30 minutes until golden brown.
Combine coconut and butter or margarine; press into 8-inch pie plate. Bake at 325° until coconut is golden, about 10 minutes. Cool thoroughly. In small saucepan, dissolve coffee powder in 2 tablespoons water; add chocolate bar. Stir chocolate mixture over low heat until melted; cool. Fold in whipped dessert topping; pile into coconut crust. Chill in freezer several hours or overnight. (It will not freeze solid.)
Coarsely chop tomatoes and set aside. Cook orzo according to package directions. Set aside. In large skillet, brown onion and garlic slightly in oil. Stir in chicken broth, orzo, seasonings and tomatoes. Stir in spinach and cheese. Cook about 3 minutes, if serving immediately, or put all into baking dish and finish in 350° oven just until thoroughly hot. If doubled, this nicely fills a 9 x 13-inch pan and serves a crowd. Great with roast or grilled meats.
Preheat oven to 350°. Dip chicken in melted butter, then soup mix and bread crumbs (combined). In a 13 x 9-inch baking dish, arrange chicken; drizzle with remaining butter. Bake 20 minutes or until done.
Boil the sugar and milk until mixture forms soft ball in cold water. Take from heat. Add other ingredients. Beat until cool. Pour into greased pan and cut into squares.
Cream shortening and sugar. Mix in eggs and vanilla. Sift dry ingredients (optional) or mix together. Add to first mixture. Fold in pecans and apples. Bake in a 13 x 8-inch greased pan at 350° for 1 hour.
Press ground beef in bottom of long dish. Sprinkle bell pepper and onion over, layer cheese over and sprinkle with salt and pepper. Spread Tater Tots over casserole, then spread soup from cans over top. Bake at 350° for 45 minutes.
Cook carrots. Simmer onion and celery in butter. Make white sauce by combining milk and flour; heat until sauce thickens. Add onion and celery to white sauce. Layer carrots and Cheddar cheese in casserole dish. Cover with white sauce. Top with bread crumbs. Bake at 350° for 30 minutes.
Mix fruit cocktail and dry pudding mix together. Refrigerate at least 2 hours. (Lite fruit cocktail and sugar-free pudding mix can be used.) You can use bananas and a bit of other canned fruit. Also good with French vanilla, banana or pistachio puddings.
Beat potatoes with electric mixer. Add cheese, onion, flour, salt and pepper. Beat at medium speed until blended, then at high speed until light and fluffy. Spoon into a 9-inch baking dish (1 1/2-quart). Put onion rings on top just before baking. Bake, uncovered, at 300° for 35 minutes. Cover the last 10 minutes.
In skillet, brown ground beef and drain fat. Add spaghetti sauce. Heat through, stirring occasionally. In a 2-quart oblong baking dish, spread 1 1/2 cups meat mixture. Top with 3 uncooked lasagna noodles, half of the Ricotta cheese and half of the Mozzarella. Repeat layers. Top with remaining meat mixture. Slowly pour water around inside edges of baking dish. Cover tightly with foil. Bake at 375° for 45 minutes. Uncover and bake 10 minutes more. Let stand 10 minutes before serving.
Cream butter. Gradually add sugar. Add eggs, one at a time, beat after each egg. Add flour, beat until smooth. Add buttermilk, vanilla and almond extracts. Pour in 9-inch unbaked pie shell. Bake at 325° to 350° for 55 minutes or until pie is set.
Combine first 8 ingredients and spread in 13 x 9-inch baking dish. Cover with Cheez Its and Cheddar. Drizzle melted butter over entire casserole. Bake at 350° for 45 minutes.
Blend together thoroughly and put in a 3 pound container to store. To use, mix 1/3 cup of the mix and 1 cup hot water. Makes approximately 50 cups.
Place cake mix in large mixing bowl. Measure 1/2 cup strawberries and add enough water to measure 1 cup. Add to cake mix. Add oil. Mix well. Add eggs, one at a time, beating well after each addition. Add jello and beat well. Pour into greased and floured 9 x 13-inch pan and bake at 350° until top springs back lightly.
In a large bowl, combine all ingredients except ketchup. Mix well and place on drip pan. Roasting pans will do if grease is drained every 20 minutes. Bake at 350° for 45 minutes. Remove from oven; spread ketchup thoroughly over top and bake for 15 minutes.
Preheat broiler. In cup, combine oil and lemon juice. Dip fish in combination. Place on cookie sheet and sprinkle cheese on top. Broil until golden brown and fish flakes easily. Makes 1 serving with 162 calories.
Saute mushrooms in butter. Place cheeses and mushrooms in bottom of pie shell. Beat eggs, cream and seasonings. Pour egg mixture into shell. Bake at 350° for 35 to 40 minutes. Serves 5.
Moisten bread crumbs with hot meat stock. Add salt, pepper, sage and eggs. Melt butter. Simmer chopped celery and onion slightly and add to the dressing. Then add boiled eggs and giblets if desired.
Cream sugar and shortening. Add molasses. Add soda to boiling water and add to mixture. Add the dry ingredients. Roll out, sprinkle sugar over the dough. Cut with cookie cutters. Bake at 350° for 8 to 10 minutes.
Beat eggs in bowl. Add milk, soda, salt, sugar and all other ingredients and mix well. Pour into hot, greased pan. Bake at 400° for approximately 45 minutes.
Arrange pecans in pan; dot with butter. Bake at 250° for 1 hour. Take out and salt. Let cool. Can be frozen.
About 40 minutes before serving prepare spaghetti as label directs. Meanwhile in 5 quart Dutch oven or saucepot over high heat in 2 tablespoons hot salad oil, cook chicken and all but 1 tablespoon green onion, stirring quickly and constantly until chicken is lightly browned and just loses its pink	color,	about 5 minutes. With slotted	spoon, remove chicken mixture to bowl and keep warm.
Brown ground beef and drain excess grease off. Combine the ground beef with the next 8 ingredients. Place in a greased 13 x 9-inch pan. Combine the cornflakes and melted butter. Sprinkle the mixture on top of the other ingredients. Bake for 1 hour in 350° oven.
Cook sugar, syrup, water, salt and peanuts until mixture spins a thread. Remove from heat. Add food color and vanilla. Beat until starts to get thick. Pour on waxed paper. Let cool and break into pieces.
Melt butter; add cornstarch and cocoa. Blend well. Add honey and water. Cook over low heat, stirring constantly, until mixture thickens and comes to a boil. Remove from heat and add marshmallows. Stir until melted. Stir in vanilla. Serve over ice cream. Can be served warm or cold. Makes 2 1/2 cups.
Mix all ingredients, except cabbage, until dissolved. Add cabbage and toss well. Marinate until chilled. Drain before serving. Serves 4 to 6.
Cream butter and shortening; gradually add sugar, beating well. Add eggs, one at a time, beating after each addition. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix after each addition. Stir in flavorings. Pour into greased and floured 10-inch tube pan. Bake at 325° for 1 1/2 hours. Cool 10 minutes before removing from pan. Cool on wire rack. Spoon hot glaze over warm cake. Cool.
Mix sugar, salt and flour. Add egg and stir. Add orange juice and cook in double boiler until thickened. Delicious on fresh fruit salad or plain cake.
Mix all ingredients together. Store in dry place. When you want a cup of hot chocolate fill cup up halfway with mixture and add hot water. Stir. Add marshmallows if desired.
Bring 3 cups of low-sodium chicken broth and 1 cup of tomato juice to a boil in a large pot. Add 3/4 pound of turkey tenders, cut into 1/2-inch strips and reduce heat to medium. Cover and simmer for 5 minutes. Remove turkey and reserve in a separate bowl. Add handful of cauliflower florets; stir and cover for 5 minutes. Add handful of broccoli flowerets, plum tomatoes, mushrooms, onion, frozen gnocchi pasta, garlic and a couple shakes of dried oregano. Cover and cook 10 minutes, stirring often.
Grease 9 x 13-inch baking dish. Stir together apples, sugar, salt and cinnamon. Place apple mixture in greased pan. Mix up white cake mix according to box directions. Pour batter over apple mixture. Bake at 350° for 30 to 40 minutes until cake springs back when touched. Invert onto cake plate when removed from oven. Cool to serve.
Place carrots in large saucepan with 1-inch boiling water. Cover and simmer 10 minutes. Add onions. Cover and cook 5 minutes longer or until vegetables are just tender. Drain. Return vegetables to saucepan. Add margarine, brown sugar, ginger and salt. Stirring frequently, cook over medium-high heat 5 minutes or until vegetables are glazed. Makes about 4 cups.
Mix first 3 ingredients well. Combine dry ingredients well. Roll into balls the size of small walnuts. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2 inches apart on ungreased baking sheet. Bake until lightly browned but still soft at 400° for 8 to 10 minutes.
Combine sugar, Karo and water. Boil (without stirring) to hard ball stage. Remove from heat. Pour slowly 1/2 of syrup (putting rest back on fire) beating constantly over stiffly beaten egg whites for 2 minutes. Pour other half in slowly. Beat until mixture cools and holds shape. Add nuts; stir by hand. Drop on wax paper.
Prepare potatoes according to package directions. Stir in sour cream, chives and bacon bits. Spoon into 1-quart baking dish. Top with cheese. Bake at 400° until cheese is melted. Yield: 4 to 6 servings.
Mix together. Pour into greased 9 x 11-inch or 8 x 12-inch pan.
Cream butter. Gradually add sugar, beating well. Add flour and baking powder and beat until smooth. Add eggs. Beat until combined. Stir in buttermilk and vanilla. Beat well. Pour mixture into pie shell. Bake at 400° for 5 minutes. Reduce oven temperature to 350° and bake an additional 45 minutes or until set.
Mix ingredients and pour over meat. London broil or any meat you wish to flavor. Cover and refrigerate for at least 3 to 4 hours, turning every few hours. Baste meat with marinade while cooking. Add any other seasoning you like to season meat with.
Mix ground beef, eggs and soup mix real good. Roll into 1-inch balls. Cook at 350° until brown. While meat balls are cooking, in a large saucepan, mix chili sauce and jelly, heating to boiling. When meat balls are cooked, add them to the sauce. Cover and simmer on warm heat until ready to serve. The meat balls can be made ahead of time and placed in the freezer until you want to have a party.
Mix first 6 ingredients together and form into small balls. Place in baking dish or crock-pot. Combine other ingredients together and pour over meatballs. Bake at 375° or in crock-pot on high until done.
Saute the onion in 2 tablespoons butter. Mix all the above ingredients and shape into balls. Brown on both sides. Place meatballs in a casserole.
Saute onion. Add rice and lightly saute. Add water, bouillon cubes, garlic and stewed tomatoes. Cook until tender and thickened. Yummy.
Combine cucumber, onion and salt and let stand, lightly covered, for at least 2 hours, then drain. Place ingredients in a bowl and add sour cream, vinegar, sugar and pepper. Fold into cucumber mixture. Cover and refrigerate. Best if made a day ahead. Goes well with chicken, beef or pork.
After chopping all vegetables, combine in large pan on stove. Add white vinegar and salt. You may dilute vinegar with some water. Heat until vegetables are heated through. Pack hot in jars. Seal at once.
Brown chicken in butter. Place in casserole dish. Mix other ingredients and pour over cooked chicken. Bake 325° for 50 minutes uncovered.
Melt chocolate in water (double boiler). Mix beaten egg yolks and sugar together. Beat into chocolate until sugar is dissolved, then allow to cool. Beat egg whites stiff. Beat egg whites into chocolate mixture. Whip 1/2 pint heavy cream and add to mixture. Alternate ladyfingers (split) and chocolate mixture in a deep dish cake pan. Chill for 24 hours. Serve with light topping of whipping cream.
Mix all ingredients except sugar, then sprinkle sugar over top. Cover and refrigerate for 24 hours. Mix well and enjoy.
Mix together the first 3 ingredients. Cook over medium heat until it becomes hard ball stage. Beat egg whites in large bowl until stiff. Pour sugar mixture into bowl with whites while still beating. Continue to beat until real thick, like a dough. Spread out on waxed paper. Make a thin layer. Spread peanut butter all over; roll up like a jelly roll. Cut and serve.
Beat pudding mix, milk and vanilla until thickened. Combine sour cream and sugar. Stir into pudding mixture. Fold in Cool Whip until well blended. Layer wafers, bananas and pudding mixture alternating in 9 X 13 dish. Chill. Serves 6-8.
Wash and dry apples, oranges and cranberries. Cut apples into squares; remove core and pare. Remove all white membrane and seeds; section oranges over bowl to preserve juice. Put oranges, apples and cranberries through food chopper. Add sugar and juice from oranges; mix well. Store in covered container in refrigerator.
Combine the flour, sugar, baking powder and salt in a medium bowl. Mix the cereal and milk together in a large mixing bowl; let stand for 3 minutes. Add the egg and oil to the cereal-milk mixture. Mix thoroughly. Add the dry ingredients; stir. Fill each of 12 paper-lined muffin cups 2/3 full. Bake at 400° for 25 minutes.
Simmer vinegar, sugar, salt, mustard and celery seed for 5 minutes. Pour over cucumbers and onions and put in refrigerator. Let set 7 days before eating. (If you want crisper pickles, soak cucumbers first overnight in 1/2 cup lime and water to cover. Rinse well, then follow recipe.)
Cut jack-o-lantern faces in one slice of bread. Spread second slice with butter or mayonnaise. Lay on slice of cheese. Top with jack-o-lantern slice. Serve plain or toast.
Preheat oven to 450°. Between waxed paper, pound each breast 1/4 inch thick and season; set aside. In medium skillet over medium heat, saute onion and broccoli in hot butter for 5 minutes. Remove from heat; stir in 1 cup cheese and nutmeg. Place equal amount of cheese-broccoli mixture in center of each breast. Fold in edges to cover stuffing. Place seam side down in lightly greased baking pan. Sprinkle with remaining broccoli mixture, cheese and paprika. Bake until chicken is cooked and filling is hot, about 12-25 minutes. Serves 4 - 5.
Grease a 9 x 13-inch pan. Combine sugar, margarine, milk and syrup in large saucepan. Cook over medium heat, stirring until sugar dissolves. Stop stirring and continue heating until mixture reaches soft ball stage, 234° on candy thermometer. Remove from heat and stir in white chocolate chips until melted; add Marshmallow Creme, walnuts and vanilla, beating well after each addition. Pour into prepared pan. Cool completely, cut into squares.
Place berries in dish. Sprinkle 1/2 of the sugar over the berries. Mix the other 1/2 of the sugar with flour and butter. Mix until crumbly. Spread over berries and bake at 350° until brown and crisp.
Boil pasta. Drain and keep warm. Heat remaining ingredients in saucepan to low boil. Serve over pasta. Serves 4.
Mix all ingredients except 1 cup of nuts. Form into a ball. Roll in reserved nuts. Chill.
Boil crabs as usual with salt, pepper, bay leaves, lemon, a few cloves (whole) and crab boil. Clean crabs by removing backs and inedible parts. Break in half and remove claws. Put crab halves and claws into a gallon glass jar. Combine lemon (rind, too), onions, celery, oil and vinegar in a blender. Blend together. Pour mixture over crabs. Let stand overnight to coat and season. Shake occasionally.
Mix ingredients. Beat approximately 3 minutes on medium speed. Pour into three 8-inch round pans. Bake at 325° for approximately 40 minutes or until done. Top with Watergate Cake Icing.
Mix refried beans and taco seasoning together in a small bowl. Spread in a 9x13 inch pan. Then in following order add onion, sour cream, picante sauce, lettuce, tomatoes, black olives, and top with shredded cheese. Serve with tortilla chips.
Boil white sugar, brown sugar, orange juice, margarine and cornstarch until thick. Pour sauce over potatoes and cook 30 minutes in oven at 350°.
Cook broccoli and macaroni according to directions on packages. Cut broccoli into bite size pieces; mix with macaroni in 9 x 13-inch pan. In a saucepan, prepare soup as directed on cans, using milk. Add 3/4 of grated cheese. Heat until cheese is melted. Pour over broccoli and macaroni and mix thoroughly. Sprinkle remaining cheese on top of casserole. Bake at 350° about 30 minutes until brown and bubbly. Be sure pan is large enough as it tends to bubble over. Serves a crowd.
Dissolve jello in 2 cups hot water. Add blueberries and 1 1/2 cups cold water. Add pineapple. Pour into 9 x 13-inch pan. Let set. Spray pan with cooking spray. Whip cream cheese and mayonnaise. Spread on top of jello. Top with nuts.
Mix all ingredients. Pour into greased pan. Bake at 350° for 35 to 40 minutes.
Line a 9 x 13-inch pan with ladyfingers, cut side up. Sprinkle with liqueur. Blend cream cheese, sugar and vanilla until smooth. Stir in about 1/4 of the whipped cream to lighten the mixture, then fold in the remaining whipped cream. Pour into ladyfinger lined pan. Chill 3 to 4 hours or overnight. Sprinkle top lightly with unsweetened cocoa. Serves 12 to 16.
Boil and debone chicken. Melt butter. Add flour and brown. Add chicken broth and cook until thick. Place chicken in baking dish. Pour mixture over chicken and top with pie shell. Bake at 350° until crust is brown.
Beat eggs and sugar together. Add 2 cups milk. Heat remainder of milk in a double boiler to just below boiling temperature. Add the egg mixture and continue cooking 30 minutes, stirring constantly. Strain. If custard curdles beat with a mixer. Chill.
Mix Cool Whip and Eagle Brand milk. Add whole milk. Put strawberries in blender and blend. Add to mixture and put in ice cream freezer and freeze.
Do not peel the potatoes. Wash potatoes with a vegetable brush to remove the skin. Place in a large iron skillet in which you have already heated the bacon grease. Salt and pepper to taste. Fry until golden brown on all sides and potatoes are tender. Use medium heat, about 20 minutes.
In large saucepan, or Dutch oven, combine beef shank, water, salt, pepper, bay leaf and garlic. Bring to boil. Simmer, covered, 2 1/2 to 3 hours or until meat is tender. Remove beef from soup and separate from bone; return to soup. Add remaining ingredients.
Combine spinach, eggs, cheese, milk and onion. Put into buttered baking dish. Put buttered bread crumbs on top of the spinach mixture. (I butter bread slices and cube; can vary seasoning by sprinkling on top poultry seasoning, garlic, etc.) Bake at 375° for 30 minutes. Serves 4.
Preheat oven to 375°. Place meat on 2 sheets heavy-duty foil and sprinkle both sides with mushroom mix. Wrap loosely in foil; seal in edges airtight with double foil. Place in shallow baking pan and bake for 1 hour or until fork-tender.