HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes and cut into 1 inch chunks. Boil until tender. Drain. Mash potatoes, then add 6 tbsp of the butter and milk. Whip until they are smooth. Stir in the cheese and salami. Season to taste with salt and pepper. Use some of the remaining butter to grease the sides and bottom of a high sided 3 quart casserole dish. Coat the bottom and sides with bread crumbs. Spoon the mixture into the dish. Dot with butter. Bake at 350° until the top is golden brown.
Have all ingredients ready to stir-fry in wok or heavy skillet (high heat). Saute garlic, ginger and fenugreek in 2 teaspoons sesame oil and 2 to 3 tablespoons olive or canola oil for 1 minute. Add carrots and onions. Saute until onions are golden. Remove and reserve. Add oil, heat, then stir-fry chicken fast until very golden and crispy; remove and reserve. Add oil; stir-fry fenugreek, poppy seed and broccoli or asparagus quickly as bhaji. Add reserved onions, carrots and chicken. Cover with yogurt (may substitute or use part coconut milk). Dissolve curry paste and mole paste in a little liquid; add to mix and stir. Lay pepper over mixture and allow it to steam. Cumin or paprika may be added. Let simmer for 30 to 60 minutes. Serve over basmati or jasmine rice.
Melt margarine; mix with stuffing. Put half of stuffing in 2-quart baking dish. Layer chopped chicken over stuffing. Microwave milk, soup and onion until boiling. Pour over chicken and top with remaining stuffing. Pour broth over top of casserole. Bake at 400° for 30 to 45 minutes until brown and bubbly around edges.
Slice bacon into 1/2-inch strips. Combine bacon, onion and garlic in a 1-quart microwave-safe dish. Microwave at High power for 5 minutes or until onion is soft. Drain beans. Add beans and remaining ingredients to onion mixture. Microwave covered with waxed paper at High power for 7 minutes, stirring once or twice during cooking time. Makes 4 servings.
Combine vanilla wafer crumbs, flaked coconut and confectioners sugar. Add syrup and vanilla; mix well. Shape into 1-inch balls. Roll in confectioners sugar and store in an airtight container. Reroll in confectioners sugar before serving. Makes 3 dozen.
Cook chicken. Remove meat from bones, cut up and put in 9 x 13-inch pan. In saucepan, mix soup and broth and bring to a boil. Pour over chicken. In another bowl, combine margarine, pepper, flour and buttermilk. Mix thoroughly to form batter. Spoon on top. Bake at 425° for 30 minutes.
In mixing bowl, cream butter and brown sugar. Add eggs and vanilla; mix well. Combine oats, flour, baking soda and salt. Add to creamed mixture. Spread 2/3 in the bottom of an ungreased 15 x 10 x 1-inch baking pan; set aside.
Mix oil and sugar; add eggs. Sift flour, cloves and cinnamon; add alternately with plums. Add nuts; mix well. Bake at 300° in lightly greased Bundt pan. Cake is done when toothpick inserted comes out clean. Very moist and tasty!
Mix sugar, cocoa, milk and margarine in medium saucepan. Bring to a boil while stirring. Boil 2 minutes. Take off stove. Add peanut butter, oats and vanilla. Stir well. Drop on wax paper with a tablespoon. Let cool.
Combine shortening, sugar and eggs and mix well. Stir in buttermilk. Combine flour, soda and salt and stir in. Stir in pecans, cherries and dates. Chill at least 1 hour. Preheat oven to 400°. Drop by rounded teaspoonfuls about 2 inches apart on lightly greased cookie sheet. Place a pecan half on each cookie. Bake for 8 to 10 minutes until almost no imprint remains when touched lightly with finger. Makes 8 dozen.
Cut chicken into 1/2-inch pieces. Sprinkle with salt and pepper. Melt butter in heavy skillet over medium-high heat. Add chicken and garlic and saute until chicken is cooked, about 3 minutes. Stir in cashews. Remove from heat and cool. Pour cooled chicken mixture into food processor. Add mayonnaise, onion, cheese and Tabasco. Process until smooth. Add chopped basil and process. Transfer to bowl; cover and chill at least 2 hours. Can be made 2 days ahead.
Mix ingredients until moistened. Use in muffin pan or drop method in a 9 x 9-inch pan. This is yummy . . .	especially for those really cold mornings. Bake at 350° for 20 to 25 minutes.
Mix all the ingredients in a large bowl. Pour into a greased 9 x 13-inch casserole dish. Crumble 1 pack Ritz crackers into 1 stick melted butter. Sprinkle on top and bake until bubbly.
Pound flour into sides of steak. Brown in hot fat in heavy skillet. Add tomatoes, onion and celery. Cover. Cook over low heat or in 300° oven for 2 to 2 1/2 hours. Uncover the last 30 minutes to cook down the sauce until thick. Serve hot.
Brown ground round, breaking into small pieces (crumbled). Drain and add Ro-Tel and jar of picante sauce. Mix thoroughly. May rinse jar with small amount of water and add to meat. Lower heat and simmer 15 minutes. Serve as filling for tacos or see Mexican Pie recipe, Mexican Taco Salad or Mexican Goulash recipes.
Make this recipe the night before. Fry sausage and drain off grease. Combine eggs, salt, mustard and onion; beat well. Add half and half. Grease a 9 x 13-inch glass pan and line with bread cubes. Sprinkle sausage and cheese on top. Pour egg mixture over all. Refrigerate overnight. Bake at 350° for 40 to 50 minutes. Serves 6 to 8.
Combine ingredients. Bake in covered casserole dish at 350° for 1 hour.
Cream butter; add sifted flour. Beat 5 minutes. Add eggs, one at a time, beating after each addition. Add sugar and baking powder; mix, then add flavoring. Bake in greased tube pan at 325° until done.
Brown ground beef; drain. Cook chili according to package directions. Combine ground beef with chili. Add Ro-Tel and Velveeta (cut up). Simmer 15 minutes, stirring often. Add whipping cream and simmer 5 minutes longer. Place Doritos in a plate. Pour creamed taco mixture over Doritos. Sprinkle lettuce and tomato on top. Delicious and quick!
In a large mixing bowl, stir together flour, sugar, soda, cinnamon and salt. In another bowl, combine eggs, oil and vanilla. Add to flour mixture; mix well. Stir in cherry pie filling, chocolate pieces and nuts. Pour mixture into a greased and floured 10-inch fluted tube pan. Bake at 350° for 1 hour. Cool in pan on a wire rack for 15 minutes. Remove from pan; sift powdered sugar on top of cake. Makes 12 to 14 servings.
Bake 30 to 35 minutes at 350° in 9 x 13-inch pan.
Mix together the refried beans, chilies and taco seasoning mix. Spread on 12-inch round platter. Spread on sour cream next. Top with lettuce, cheese, tomatoes and olives. Spoon on taco sauce.
Cook rigatoni as directed, drain. Meanwhile, in large skillet, melt butter, brown chicken in butter. Add beans. In small mixing bowl, combine broth, cream, mustard and flour until smooth. Stir into chicken and beans. Stir in hot rigatoni. Cover and simmer 10 to 15 minutes.
Remove can labels. Using a canner or other large pan, boil unopened cans of Eagle Brand for 4 hours. Keep water line above cans! (Great to do on cold, dry winter days!) After cooked, store unopened can(s) in cupboard. Chill when ready to use. Open can at both ends and push out roll of caramel pudding. Slice (and maybe halve or quarter the slices) and serve with a dollop of whipped cream.
This will look very messed up. Bake for 35 to 40 minutes at 350°. Very good with ice cream or whipped cream. Refrigerate leftovers.
All ingredients must be at room temperature. Use 1 1/2 or 2-quart casserole dish. Dissolve yeast in 1/4 cup warm water. Stir in cottage cheese, sugar, egg (unbeaten), butter and salt. Add flour. Mix well using your hand. Let rise 50 minutes. Remove from dish and punch down. Wash casserole and grease well. Return dough. Let rise again for 50 minutes.
Mix all ingredients well. Pour into a pan a little smaller than 9 x 13-inch. Spoon sweetened peaches or fruit on top and bake at 350° until done.
Saute rice, onion, pepper and garlic in oil until browned. Stir in chicken broth, salsa and Tabasco. Bring to boil. Cover, reduce heat and simmer 20 minutes.
*If you don't like coconut, but like the flavor, use 1/2 teaspoon coconut flavoring.
Cream sugar and butter; add eggs and vanilla. Mix in dry ingredients. Add alternately to creamed mixture with buttermilk. Drop on cookie sheet and top with colored sugar. Bake at 375° for 10 to 12 minutes.
Wash, quarter and remove stems from apples. No need to peel or core. Cook apples slowly in cider until tender. Put through a food processor. Add 1/2 cup (or more) sugar for each cup of apple pulp. Add spices. Cook in the oven or in a slow cooker for several hours. Stir often. Test for desired thickness by spooning some mixture on a cold plate. When no liquid oozes around the edges, it's thick enough. (May be canned while hot, and it may be frozen. Although, if you've just made some fresh bread in your bread machine, your family may just eat it all up.) Keep refrigerated.
Slice skin off top side of a banana; leave it attached at the stem. Peel this back and make 3 slits at 2-inch intervals; pop out the pieces of banana. (Pop these in your mouth and enjoy them.) In each slit, put 1 section of Hershey bar (about 1-inch square) and 1 marshmallow (or half a marshmallow if it doesn't fit). Place toothpicks beside each slit to hold banana peeling over the top so it looks like a little "boat."
Mix shortening and sugars. Beat the eggs and vanilla. Dissolve soda in milk. Add with bananas to creamed mixture. Add dry ingredients and beat until smooth. Put in greased layer pans and bake at 350° for 30 to 35 minutes.
In a small bowl, mix cornstarch with 1/2 cup milk. In medium size saucepan, over moderate heat, heat remaining 1 1/2 cup milk. When milk is just under boiling, add peanut butter, honey and salt. Mix thoroughly, then stir in cornstarch mixture and continue cooking about 5 minutes until thick and creamy. Pour about 1/2 cup of the hot mixture into beaten egg then return this mixture to the saucepan and cook 1 minute longer. Remove pan from heat, add vanilla and heat about 1 minute. Cool. Pour into individual dessert dishes, cover and refrigerate several hours before serving. Yield: 4 servings.
Pour the milk in a double boiler with water in the bottom boiler. Heat the milk until almost hot. Add the butter. Add the granulated sugar. Stir constantly until the sugar is dissolved. Add the vanilla. Cook until the soft ball stage, then remove from the heat. Spread between the layers and on the top of the cake while still warm.
Put in jar and shake well. Refrigerate. This salad dressing is not tart. Especially good on pasta salad or mixed green salad.
Melt butter and saute thinly-sliced garlic in saucepan. Drain juice from tomatoes and pour tomatoes into saucepan. Cook on medium heat. Boil for approximately 1 hour. Season to taste (basil, oregano, parsley, salt and pepper). While this is cooking, add crushed red pepper to vodka and soak for the hour.
Mix in order given, place in casserole dish. Bake 45 minutes to an hour in 350° oven.
In a wok, stir-fry oil, garlic paste and garlic. Then add zucchini. Stir-fry until coated with garlic and oil. Add broth and wine or vermouth. Add Gorgonzola cheese until melted. Do not cook away broth. Add to this mixture the cappelini. Delicious.
Mix pineapple and juice with pudding mix. Add marshmallows and pecans. Fold in whipped topping. Refrigerate in covered container overnight.
Cook carrots in boiling, salted water until fork-tender. When cool, alternate layers of carrots with green pepper and onion slices. Combine Worcestershire sauce and remaining ingredients over heat. Pour sauce mixture over layered vegetables. Cover and refrigerate. Flavor is best after a few days of refrigeration.
Cook all ingredients except hamburger together for 3 minutes. Add cooked hamburger. Cook 3 minutes longer. Serves 6.
Mix dry ingredients first then add milk and egg. Fry in deep fat or oil 375° until light brown, turning once. Drain on paper plate lined with paper towel. Dust with powdered sugar.
Toast and butter bread. Break bread into casserole dish. Mix all ingredients and add to bread. Bake at 350° until done (about 1 hour).
Mix and bake cake according to package directions. Punch holes in cake. Combine 1 1/2 cups sugar and 1 cup Pet milk. Bring to a rolling boil. Boil for 1 minute. Stir in marshmallows and coconut. Spread over hot cake. Bring 1/2 cup Pet milk, 1 1/2 cups sugar and butter to a full boil boiling for 1 minute. Then add chocolate chips and almonds and spread over coconut mixture.
In covered 12-inch skillet in 1-inch boiling water, cook cabbage leaves 5 minutes. Drain. Set aside. In same skillet over medium heat, in hot butter, cook onion 5 minutes or until tender, stirring occasionally. Add tomato sauce, brown sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Mix well. Set aside. In large bowl, combine remaining ingredients, 1 teaspoon salt and 1/4 teaspoon pepper. Divide mixture into 12 portions. In center of each cabbage leaf, place a portion of meat mixture. Fold 2 sides of leaf towards center. From one narrow edge leaf, roll up jelly roll fashion. Place filled leaves, stem sides down, in sauce in skillet. Over medium heat, heat sauce and filled leaves to simmering. Reduce heat to low; cover and simmer 45 minutes.
Cut 1-inch thick slices from top of pineapple, leaving green leaves on top. Reserve top. With curved knife, cut out fruit from shell, leaving 1/2-inch wall. Cut fruit into cubes, removing any fibrous core. Place olive in curve of each shrimp; skewer with plastic pick. Place pineapple cube on pick. Stir together sour cream, curry powder and salt. Place in custard cup in pineapple shell. Cover with reserved pineapple top. Attach shrimmp and pineapple cubes in spiral design to shell of pineapple. Serve immediately or cover with plastic wrap and refrigerate. Serves 6.
Place 4 chicken breasts (halved and boned, 8 fillets) in mayonnaise coated casserole dish. Cover with slices of Swiss cheese. Mix 1 can cream of mushroom soup with 1/4 cup sherry or wine; pour over chicken and cheese. Cover top with bread crumbs or croutons and dot with butter. Bake at 325 degrees for 3/4 to 1 hour.
Melt marshmallows, oil and margarine; pour over other ingredients. Press into Bundt or angel food pan (greased). Let set 1 to 2 hours. Turn out on tray.
Line pan with pastry and brush with egg whites, beaten. Combine eggs, vanilla, sugar and salt. Add milk; mix well. Pour in pie crust. Sprinkle nutmeg on top. Bake 30 to 40 minutes at 350°.
Brown hamburger. Season with salt, pepper, garlic powder and oregano to your taste. Add spaghetti sauce. Combine 1/2 of mixture to cooked spaghetti.
Cook beef until tender; add chopped vegetables. Add 1 tablespoon of cornstarch, dissolved in 1 cup of cold water. Add 1 teaspoon of salt and a dash of black pepper.
Start with a good portion of love, stir in a few smiles and one or two good belly laughs. Add a pinch of each: understanding, cheerfulness, compassion, a prayer or two or three and honesty.
Combine meat with yogurt and all the spices and leave to marinate for 2 to 3 hours. When you're ready to cook, fry the onion in a large stew pot with oil. Add the marinated meat mixture and simmer until liquid is slightly thickened. Set aside.
Peel kiwi fruit. Process in blender or food processor just until smooth; do not crush seeds. Stir in lemonade concentrate and water.
Combine all ingredients; mix gently but well. Place in beanpot or casserole. Bake at 300°, uncovered, for 5 to 6 hours. Cover last hour. Or place in a slow cooker and heat on low overnight. Makes 10 to 12 servings.
Heat oven to 450°. Cut ribs into serving size pieces. Place in 9 x 13-inch pan. Season with salt and pepper. Bake, uncovered, for 20 minutes. Reduce temperature to 350°. Remove ribs; drain fat from pan.
Cook broccoli and drain. Beat eggs; add all the other ingredients. Stir in broccoli. Top with 1 stick margarine. Sprinkle 1 stack Ritz crackers on top. Bake at 400° for 15 minutes.
* If using self-rising flour, decrease baking powder to 1 teaspoon and omit salt.
Arrange jams in 1 1/2-quart casserole. In medium bowl combine orange juice and cornstarch; stir until cornstarch is completely dissolved. Blend in brown sugar and butter. Add walnuts and pour over yams. Microwave at High (10) for 10 to 12 minutes. Arrange marshmallows on top and microwave at High (10) for 1 to 2 minutes. Rotate casserole 1/4 turn after 45 seconds. Total Microwave Cooking Time: 11 to 14 minutes. Makes 4 servings.
Slice apples. Mix cinnamon and sugar together. Mix flour, sugar, egg and margarine. Put apples on bottom of pie dish. Do not grease. Sprinkle cinnamon and sugar over apples. Dab flour mixture over apples and bake at 350° for 45 minutes.
Let raisins stand in boiling water; drain. Combine raisins, carrots, apples and walnuts. Divide equally into three individual molds. Dissolve gelatin in hot water; add cold water. Pour over mixture in the molds. Chill until firm. Serve on crisp lettuce leaf. Yield: 3 servings. Carbohydrate 11 g, protein 1 g, fat 4 g, calories 84. One serving = 1 fruit exchange, 1 fat exchange.
In a covered 2 1/2 to 3-quart dish, break up spaghetti and add 4 cups water with about 1 tablespoon oil. Place in microwave for 10 minutes on High. Pour into colander and rinse with cold water. Leave draining while preparing sauce.
In a bowl thin the mayo with the dressing. Add remaining ingredients, except peanuts. Toss to coat with dressing. Add the peanuts just before serving. Makes 4 servings.
In a large mixing bowl, combine flour, butter, and brown sugar. Blend on low speed to form fine crumbs (about 2 or 3 minutes). Stir in nuts. Reserve 3/4 c. crumb mixture for topping. Pat remaining crumbs into an ungreased, square 9 X 9 X 2 inch pan. Bake 10 minutes, or until lightly brown, at 350. Meanwhile, prepare filling. Remove the crumbs from the oven and spread filling over warm crust. Sprinkle with reserved crumb mixture. Garnish with cherry halves. Return to oven and bake until lightly brown. Cool, cut into squares, and store in the refrigerator.
Fill a 9 x 13-inch greased baking dish 1/2 to 3/4 full with cooking apples. Mix 1/2 cup white sugar and 1/2 teaspoon cinnamon; sprinkle over apples. Mix brown sugar, cooking oats, flour and melted margarine in amounts stated, then press and place over apple mixture. Bake in a 350° oven until brown. If desired, can serve with a scoop of vanilla ice cream.
Layer crackers in bottom of 9 x 13-inch pan. Add a layer of pudding onto crackers. Continue layers of crackers and pudding and end up with crackers on top. Spread icing on top layer of crackers and top with layer of Cool Whip. Let chill for several hours before serving.
Mix mayonnaise, vinegar and sugar. Pour over first three ingredients. Top with cooked crumbled bacon and sunflower seeds.
Dissolve yeast in warm water. Mix dry ingredients and cut in shortening. Add milk and yeast. Cover and refrigerate until cold. Roll out on floured surface and cut out. Place on ungreased cookie sheet. Bake at 450° for 15 minutes.
Toss potatoes and green beans together. Combine vinegar, onion, salt, sugar and dill. Pour over potatoes and toss to coat evenly. Cover and chill to blend flavors. Add chopped eggs, sour cream and pimento and toss lightly. Makes 6 servings.
Mix gelatin (water and pineapple juice to equal 2 cups) and pour into a 9 x 13 x 2-inch dish. Add pineapple and blueberry filling. Let congeal in refrigerator. Combine other ingredients and spread over congealed mixture, chill and serve. Keep refrigerated.
Mix half of the crushed soda crackers with the ground beef, tomato paste, egg, onion, green pepper, salt and pepper. Mix half of the crushed soda crackers with the cottage cheese, mushrooms, parsley and oregano. Put cheese mixture between layers of meat in 6-inch square dish. Bake 1 hour at 350°. Let stand 10 minutes before serving.
Add juices, water, sugar and salt to raisins. Cook together 5 minutes. Moisten cornstarch in a little water and add to hot mixture, stirring constantly. Cook until thick, always stirring. Cool. Fill 9-inch unbaked pie crust and adjust top crust. Bake at 425° for 15 minutes and then 350° for 25 minutes.
Blend butter and sugar and add eggs one at a time. Add drained pineapple and bread cubes. Mix all well and pour into buttered 8 inch square pan. Bake uncovered at 325° for 1 hour. Sounds nasty but is great!
Sift together flour and salt. Work in the shortening, using fingertips, 2 knives, a fork or special pastry blender. The mixture should be of the consistency of coarse meal. Take care not to work it to a smooth greasy paste. Add water to make a dough that will just hold together, mixing lightly. This amount is sufficient for a double crust pie.
Cook 4-5 c rice. Slice thawed chicken into edible pieces or thaw and peel shrimp. Cook meat in oiled wok or other pan thoroughly; set aside. Beat eggs, cook with oil in scrambled fashion; set aside. Fry vegetables in oil until desired tenderness; set aside.
Into a large bowl half filled with cold water, coarsely shred potatoes and small onion. In a colander lined with a clean towel or cheesecloth, drain shredded potatoes and onion. Wrap potatoes and onion in towel. Squeeze towel to remove as much water as possible. In the same large bowl, beat eggs. Add the shredded potatoes and onion, flour, salt and pepper. Toss together until well mixed. In 12-inch skillet over medium heat in hot salad oil, drop mixture by scant 1/4 cupfuls into 4 mounds. With pancake turner, flatten each mound to make a 4-inch pancake. Cook until golden brown on one side. This is about 4 minutes. Turn and brown on the other side. Remove to paper towel-lined cookie sheet to drain. Keep warm. Repeat to make about 12 more pancakes, stirring mixture occasionally. Garnish with parsley sprigs or sour cream.
Mix and bake cake as directed; let cool. Poke holes in cake all over. Mix Jell-O with 1 cup hot water and pour over cake. Top with Cool Whip. Slice strawberries and place on top of Cool Whip (optional).
Cream eggs, sugar, vanilla and oil. Mix mincemeat and blend well. Add flour, salt, baking powder and nuts. Blend ingredients well. Bake at 350° for 1 hour in two 9 x 5-inch pans.
Melt caramels, butter, milk and flavoring in top of a double boiler. Dip marshmallows in mixture of cereal and nuts. Put on wax paper to dry.
Shred cabbage. Brown ground beef and onion; drain. Layer cabbage, sauerkraut, ground beef, onion, rice, tomato soup, salt, pepper and Parmesan cheese. Layer until pan is full. Pour a can of water over the top. Bake at 350° for 1 to 1 1/2 hours.
Fry bacon until crisp and remove from skillet. Crumble; set aside. In bacon drippings, blend in flour. Slowly add milk, stirring to make a smooth sauce. Add salt, pepper and chopped onion. Cook spinach following directions. Add cream sauce and let simmer until thick (5 to 8 minutes). Serve and top with crumbled bacon.
Cook broccoli; drain water, then add other ingredients. You may refrigerate until needed. Then bake in an uncovered, greased 8 x 8-inch dish for 30 minutes at 350°.
Mix all together and use 1 cup of nuts into ball. Roll the ball in the remaining nuts. Serve with wheat crackers.
Mix all ingredients well. Add a little more water or broth, if needed, to make a thick soupy consistency. Add a can of cream of chicken soup. Pour into a greased casserole dish and bake at 350° for 1 hour or until brown.
Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13 x 9 x 2-inch metal baking pan. Stir with a fork to mix. Form 3 wells in flour mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with a fork until well mixed. Do not beat.
Combine cherry pie filling, Cool Whip, pineapple and milk. Pour into a 13 x 13-inch baking dish. Cover with coconut; garnish with nuts. Chill 1 hour. Serve.
Remove giblets and discard. Season inside of hens with salt and pepper. Cut bacon in half and lay across hens.
Put flour into large bowl. Mix oil and milk together, then pour into flour while mixing with a spoon. Add more flour or milk, if needed, to get a stiff, not sticky dough.
In large bowl, beat eggs lightly. Add remaining ingredients except bacon and cheese. Mix well. Press into 9 x 5-inch loaf pan. Top with bacon. Bake for 60 minutes at 350°. Remove from oven. Place cheese slices on top and continue baking until cheese is slightly melted, about 5 to 6 minutes.