HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in large soup pan over moderate heat. Add leeks and cook just until tender. Add flour and stir to blend with the oil. Add potatoes and water to cover. Cook until potatoes are tender. Add seasoning to taste. Serve hot, preferably with a warm bread.
Grind the 5 vegetables in food chopper. Let set 1/2 hour. Drain. Add salt, sugar and vinegar. Cook about 45 minutes. Jar and seal.
Mix ingredients together and in thick saucepan, cook until peanuts pop and turn a golden brown. Remove from heat and add soda and stir real good. Pour in a well buttered pan. When cool, break into small pieces.
Heat butter in large frying pan. Add scallops and season with pepper. Cover and cook 2 to 3 minutes over medium-high heat, turning once. Add mushrooms and shallot to pan; continue cooking covered for 1 minute. Add remaining ingredients; mix well. Serve immediately.
In a small bowl blend oil and flour with fork. Add egg then milk, a little at a time. Stir in garlic salt, beat until smooth. Batter will be thin. Peel onions, cut into slices. Separate into rings. Put several rings at a time into paper sack with 1 cup of flour. Shake gently to coat. Put rings into batter. Remove one at a time with a fork and drop into hot oil (375°). Turn once; take up when golden brown on both sides. Salt to taste.
Prepare lemon cake mix according to directions. Bake. Cool about 30 minutes. Poke holes in cake with a fork. Prepare jello. Pour mixture into holes in cake. Cool completely.
Butter 9-inch round cake pan. Pur topping into pan. In large bowl, beat cream cheese smooth. Add in sugar and vanilla. Add eggs one at a time, beating until smooth after each addition. Carefully pour cheese mixture over caramel topping. Set pan into a larger pan. Add 1/2 to 3/4 inch boiling water to large pan. Bake at 350° for 50 minutes. Then separate from pan with a knife onto serving plate. Cover and chill.
Combine all ingredients. Store in capped shaker or jar. Store in dry place. Adjust amount to taste. Multiply recipe for desired amounts. Makes 1 tablespoon.
Cook sugar, milk, margarine and cocoa for 1 1/2 minutes. Start counting when mixture comes to a full rolling boil. Remove from heat and add remaining ingredients. Blend well and drop by spoonful onto greased waxed paper.
Saute tofu, garlic and onion in oil. Stir in Mexican seasoning packets. When onions begin to soften, add tomato puree and frozen vegetables. Mix well. Bring to a gentle boil, then reduce heat and simmer for 15 minutes. Line the bottom of a 2-quart casserole dish with 2 of the 6 tortillas. Layer 1/2 of the tomato tofu mixture. Top with 1/2 of all cheeses, follow with cilantro, then jalapeno peppers. Repeat once with remaining ingredients, ending with the last 2 tortillas and salsa. Bake in a 350° oven until cheeses melt, approximately 30 to 45 minutes. Serves 10 to 12.
Mix all ingredients except ginger ale in a gallon plastic container and freeze. When ready to use, let thaw enough to get a spoon down into the middle. Put in punch bowl and add ginger ale.
Fry onions in Crisco; add hamburger and stir until done. To keep it fine (very fine), add spices and tomato juice. Add water to thin. If want hotter sauce, add more chili powder.
Heat oven to 425°. Mix ingredients except strawberries until soft dough forms. Spread in ungreased square pan, 8 x 8 x 2-inch or round pan, 8 x 1 1/2-inch. Bake 15 to 20 minutes or until golden brown. Cool 10 minutes. Cut into serving pieces. Split each piece horizontally. Fil and top each serving with strawberries. Serve with sweetened whipped cream if desired. Makes 6 to 8 servings.
Combine meat, rice, egg, parsley, onion, salt, pepper and 1/4 cup soup. Mix remaining soup, water and Worcestershire sauce and pour over meatballs. Bring to a boil. Reduce heat, cover and simmer 40 minutes, stirring often. Serves 4 or 5.
Prepare cake according to directions on box. Place marshmallows in bottom of 9 x 13-inch pan that has been greased. Pour cake batter over marshmallows. Mix together rhubarb, sugar and water and bring to a boil. Remove from heat and add jello. Pour over cake and bake at 350° for 35 to 40 minutes.
Chop all greens; dice tomatoes, also finely dice chicken, avocado and eggs. Add rest of ingredients and toss with the dressing. Serves 4 to 6.
Mix broccoli, sunflower seeds, raisins, and bacon. In separate bowl, mix sugar, vinegar, and mayonnaise. Pour dressing over salad and toss lightly.
Slice apples or pears. Pour water over and sprinkle cinnamon on top. Mix flour, sugar and egg. Sprinkle over apples. Melt butter and pour over. Bake at 350° about 45 minutes or until done.
Cook beef in skillet until browned. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400° for 30 minutes or until hot. Sprinkle with remaining cheese. Serves 4. Prep time: 10 minutes. Cook time: 30 minutes.
Place potatoes in 9 x 13-inch pan. Add milk, salt, Tabasco sauce together. Pour over potatoes. Dot with butter and cover tightly with foil. Bake 45 to 60 minutes at 400°. Remove foil. Add cheese and green chillies. Bake until cheese is melted, then serve.
Add 1/4 cup sugar and 3 tablespoons water to melted chocolate. Cream the butter well. Add remaining 2 cups sugar gradually, beating until light and fluffy. Add vanilla, then egg yolks, one at a time, beating well after each addition. Add chocolate mixture; blend thoroughly. Add sifted dry ingredients alternately with milk, beating until smooth. Fold in egg whites, beaten until stiff but not dry. Pour into 3 greased round cake pans. Bake at 350° for 50 minutes, or until done. Let stand for 5 minutes, then turn out on racks to cool. Put layers together with filling; spread the top and sides of cake with a chocolate cream cheese frosting.
Spread rice in an 8 x 12-inch baking dish. Blend together salt, soups, milk, celery and pimentos. Pour mixture over rice. Season chicken to taste and put on top of rice. Cover with foil and bake 2 1/2 hours. Remove foil to brown.
Heat a small amount of oil in a large skillet; fry chicken until browned. Drain; place chicken in a 13 x 9 x 2-inch baking dish. In a saucepan, saute onion in butter until tender; stir in remaining ingredients. Simmer, uncovered, for 15 minutes. Pour over chicken. Bake at 350° about 1 hour or until chicken is done, basting occasionally. Yields 6 to 8 servings.
In skillet, brown onion, peppers, garlic and seasoning packet in oil. Combine these ingredients with remaining ingredients in mixing bowl. Shape mixture in a loaf and bake until browned, 45 minutes at 375 degrees.
Combine first 5 ingredients in pan. Bring to a boil on medium heat. Cook to soft ball stage. Remove from heat. Add vanilla and marshmallow cream. Beat until the mixture loses glossy look. Pour into buttered dish. When cool, cut into pieces.
Remove	stems and seeds from bell peppers. Peel onions and quarter. Grind peppers and onions, saving juice. Combine with remaining ingredients and boil 30 minutes. Stir frequently. Pack in jars and seal.
Crumble brownies. Prepare mousse mix according to package directions, but do not chill.
Brown ground beef and onion in skillet on medium-high heat. Drain. Add remaining ingredients. Mix well. Bring to boil; reduce to lowest heat and simmer covered for 1 hour. Serves 8.
Separate biscuit dough into 10 biscuits. Place each one in ungreased muffin cup; press dough to cover bottom and sides, forming 1/4-inch rim. Spoon about a tablespoon cheese, then cereal into each cup. Dot each with margarine. Combine chicken, soup and broccoli; spoon about 1/3 cup over cereal. Sprinkle with almonds. Bake at 375° for 20 to 25 minutes or until biscuit cups are deep golden brown. Serve with cheese sauce, if desired.
Mix potatoes according to boxes and put together in one 9 x 13-inch pan (ungreased). Add sausages and bake according to box. Let set 5 minutes to thicken and serve.
In large saucepan brown beef and onion and drain fat. Add sauce, basil, garlic powder, salt and pepperoni and simmer about 10 minutes. In 9 x 13-inch pan mix noodles and sauce and mix. Sprinkle with cheese and bake at 350° for about 1/2 hour or until the cheese melts. Serves 6 to 8.
Flake the tuna and blend thoroughly with remaining ingredients. Spread on crackers or Melba rounds. Place under broiler to brown lightly. Garnish with paprika.
Chop onions and brown with ground beef. Add beef mixture to cooked potatoes. Add remaining ingredients and cook slowly until garlic mellows to desired taste. Salt and pepper to taste.
Line pie plate with one pie pastry. Crumble up crackers and place in pastry.
For cheese sauce, combine milk, cheese, salt and pepper in a double boiler. Heat only until well blended and smooth. Put a layer of cooked rice in a well-greased baking dish. On top of this, arrange layers of salmon, olives and the cheese sauce. Repeat, ending with cheese sauce. Bake at 350° for 30 minutes.
Cook noodles and onions together until tender; drain. Add tuna, soup and milk. Mix together. Pour into baking dish. Bake at 350° for 30 to 35 minutes.
Fruit: Peel, core and slice apples. Puree in blender, mixing with apple juice. Serve immediately or cook in a little boiling water 20 to 30 minutes, then puree into applesauce. Freeze (cooked only).
Beat eggs; add oil, baking powder, powdered milk and flour. Alternate water and meal. Spray a 7 x 11-inch Pyrex pan with Pam. Heat. Preheat oven to 400°. Pour corn bread in hot pan. Bake 45 minutes or until nicely browned.
For Dip: Finely chop the cucumber. Combine cucumber with vinegar, soy sauce, Bitters and sugar. Season with salt and pepper. Let set. Add garlic and herbs, toss well and add to sour cream and yogurt; combine well. Cover and chill for at least 30 minutes before serving.
Drain fruit, reserving 1 cup juice. Arrange fruit in 9 x 13-inch baking dish. Combine reserved juice with brown sugar, cornstarch, orange rind, cinnamon and margarine in saucepan. Bring to a boil. Pour over fruit. Bake at 375° for 25 minutes.
Cream margarine and powdered sugar. Add eggs one at a time, cream well. Cover vanilla wafer crumbs (reserving 1/4 of crumbs for top) with butter mixture. Cover this with strawberries. Cover berries with whipped cream or Cool Whip. Cover with 1/4 of crumbs. Let stand 24 hours in refrigerator.
Mix all ingredients together in buttered 2-quart baking dish. Cook at 350° for 40 to 45 minutes.
Combine. Fry by tablespoons in hot oil until golden brown. Serves 8.
Mix all together, except last items (nuts, raisins and coconut), in a large bowl. Pour into greased 9 x 13-inch pan. Bake at 325° for 1 hour or until center comes out clean. Pudding will flatten when cooled.
Stir dry ingredients together. Add remaining ingredients, beating well after each addition. Pour batter into 2 well-greased bread pans. Bake at 350° for 1 hour.
Combine all ingredients. Microwave uncovered on High until thick and bubbly, stirring frequently. Can be baked in oven at 350° for 30 to 40 minutes or until thick. Tastes like fresh!
Preheat oven to 350°. Combine green beans and mushroom soup in casserole dish. Add and mix in 1/2 can fried dried onions. Bake at 350° for 45 minutes covered. Before serving top with remainder of fried onions.
Bring water to a boil. Add salt. Slowly add picked and thoroughly washed rice so that water continues to boil. Boil rice for one minute uncovered. Stir rice and put tight fitting lid on pot. Simmer for 45 minutes over medium heat. Do not remove lid until rice has cooked and saturate for 5 to 10 minutes. Fluff up rice with a fork and serve. Makes 3 cups.
Mix all ingredients, blend well and bake 1 hour and 12 minutes at 350°.
Drain all fruit. Mix together all but sour cream and nuts, then add sour cream and nuts; mix well. Let stand in refrigerator until nice and cold. Very easy. Serves about 6.
Drain pineapple and save juice. Add flour, sugar, juice from pineapple and egg in a saucepan. Cook on low heat and stir constantly	until thick. Cool in refrigerator. Add Cool Whip and mix together.	Add apples, peanuts and pineapple. Refrigerate.
Pour cold water over the whole thing. Bake at 350° for 30 minutes. Serve with ice cream or Cool Whip.
Mix well. Divide into 2 containers. Place in refrigerator. Add 3 quarts ginger ale or Sprite to each container of punch.
Mix sugar, cornstarch and salt in saucepan. Add chocolate and boiling water and bring to boil until thickened. Add butter or margarine and vanilla.
Preheat oven to 350°. Spread a little oleo on each tortilla and wrap in aluminum foil. Heat in oven for 15 minutes. Fry beef until brown. Add onion and cook until onion is done. Add both packages of taco sauce mix and follow directions on back.
Chop Charsui and green onion fine. Add ajinomoto and pepper. Put just enough shoyu to moisten meat. Flatten biscuit dough; put a teaspoon of meat in the center. Fold all four sides of dough (pinch closed). Steam or bake it. If you steam it, put wax paper under each manapua and a fingertip of oil on top of manapua.
Measure first 5 ingredients into bowl. Blend in milk and shortening. Stir in nuts. Pour in ungreased 9 x 9-inch pan. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter. Pour hot water over batter. Bake 45 minutes at 350°.
Mix all ingredients together. Set in refrigerator for about 30 minutes to 1 hour to chill dough. Roll out dough and cut with cookie cutters. Bake at 400° for about 7 to 12 minutes or until golden brown.
Preheat oven to 350°. Mix beef, onion, bread crumbs, salt, pepper and one can of tomato sauce. Pat half of mixture into loaf pan. Place cheese down center and cover with remaining meat, pressing edges of meat together. Top with the second can of tomato sauce and bake 1 hour or until done. Makes 6 to 8 servings.
Preheat oven to 375°. Grease cookie sheets. Into large bowl measure all ingredients except chocolate pieces and nuts. With mixer at medium speed, beat until well mixed, occasionally scraping bowl with rubber spatula. Stir in chocolate and nuts. Drop mixture by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake 10 to 12 minutes until lightly browned. With pancake turner, remove cookies to wire racks; cool. Makes about 4 dozen cookies.
Brown ground beef; add pizza sauce and heat thoroughly. Split muffins. Spoon 1 1/2 tablespoons of the sauce over each split muffin. Add any or all of the other ingredients.	Top with Mozzarella	cheese. Put under the broiler on a cookie sheet for 5 minutes, or until the cheese is browned and bubbly. Kids love to make and to eat these.
Preheat oven to 375° for 15 minutes while beating egg whites. Mix eggs, salt and cream of tartar until stiff (10 to 15 minutes). Add sugar gradually. Beat well. Fold in chocolate chips. Put 2 layers of wax paper on cookie sheet. Drop cookies onto sheet by teaspoon. Turn off oven and put cookies in. Leave overnight. Keep in airtight container.
Cook raisins in water until water evaporates. Add applesauce, eggs, Equal and cooking oil. Blend in flour and soda. Add cinnamon, nutmeg, vanilla and bananas. Pour into Bundt pan. Bake at 350° for 25 minutes or until done.
Heat milk and butter in deep saucepan to boiling point but do not boil. Add grits and cook 15 minutes or until done, stirring constantly. Remove from heat; add salt and pepper. Beat vigorously (electric beater at high) for 5 minutes. Pour into buttered 13 x 9 x 2-inch casserole and pour melted butter over top. Sprinkle with cheeses. Bake about 30 minutes or until brown in 350° oven. Serves 8.
Saute chicken in hot oil until lightly brown. Drain. Stir in soup, milk, mustard and cheese. Add broccoli. Bring to a full boil, then reduce heat and simmer 5 minutes. Serve over hot rice.
Mix Bisquick flour and shredded cheese together until well blended. Add sausage to mixture; mix well. Make teaspoon size balls. Place them on an ungreased sheet pan. Bake for 10 minutes, or until golden brown. Soak with paper towels, then serve.
Grate onion and pepper in a colander and strain out some of the juice. While this strains, grate the Colby cheese and let cream cheese soften. Mix cream cheese, Colby cheese, onion, pepper and Worcestershire sauce. Roll in a ball or 2 logs and roll in crushed pecans or sprinkle with paprika.
Cream shortening and sugars; add eggs and mix well. Sift dry ingredients and combine with creamed mixture. Add apples. Spread mixture in greased 9 x 13-inch pan and sprinkle with nuts. Bake at 350° for 45 minutes.
Mix the graham crackers, powdered sugar and peanut butter and refrigerate for 1 hour. Form into walnut size balls in palm of your hand. Melt chocolate in double boiler. Do not melt chocolate too far in advance and dip soon after the chocolate is melted. Dip balls in dipping chocolate and then place onto waxed paper. A two prong fork works well for dipping.
Saute onions in oil. Add broth. Bring to a boil. Add noodles. Boil 3 minutes. Add broccoli and garlic. Boil 4 minutes. Add milk and cheese. Heat until cheese is melted. Season with pepper. Freezes well.
Blend all ingredients with a spoon. Do not beat. Bake in greased 9 x 13-inch pan for 35 minutes at 350°.
Combine cottage cheese and 1 cup butter in large mixer bowl; mix thoroughly. Add flour gradually, beating until dough forms a ball. Divide in thirds; wrap in waxed paper and chill. Roll each piece into a 9-inch circle.
Preheat oven to 400°. Wash chicken thoroughly (inside and out). Mix oil, vinegar, salt, paprika and black pepper in a small bowl. Pour mixture inside and over chicken and massage into meat. Let excess remain in bottom of baking dish. Stuff chicken with apple, orange, onion and celery (as full as possible). Sprinkle paprika and parsley flakes on top of garnishment. Cook in preheated oven at 400° for 30 minutes, uncovered. Reduce heat to 325° (lay sheet of tinfoil on top to prevent from burning) and continue cooking for 45 minutes (longer if chicken is very large).
Preheat oven to 200°. Cut the tomatoes lengthwise, leaving them attached at the bottom end and open them like a book.
Sift all dry ingredients together. Cream sugar and Crisco. Add 1 egg at a time; beat. Add milk and dry ingredients, alternating. Beat well. Add vanilla flavoring. Cook on low, 300°, for 1 1/2 hours in a tube pan.
Take potatoes out of freezer 1 hour before mixing. In a 13 x 9-inch pan, mix ingredients and bake in a 350° oven for 45 minutes to 1 hour. Serves 8.
Wash and dry chicken. In oblong 3-quart baking dish (13 x 8 3/4 x 1 3/4-inches), stir together onion, apple, tomatoes, salt and curry powder. Top with chicken, skin side up, in a single layer. Sprinkle chicken with paprika. Bake, uncovered, in 400° oven until chicken is tender and skin crisp, about 1 hour.
Microwave 4 minutes. Add 1 tablespoon cornstarch moistened with milk. Microwave 2 1/4 minutes. Beat, if not smooth. This is a good dressing for waldorf or potato salad, also cole slaw.
Drain and mash potatoes. Pour the first 5 ingredients in baking dish and top with remaining ingredients. Bake for 30 minutes at 350°. Even better if you put sliced, drained pineapple in baking dish before putting in potato mixture.
In clear 13 x 9 x 2-inch baking dish, bake cake according to directions on the box. Let cool. Spread pineapple over cake. Prepare instant pudding according to box. Spread pudding over pineapple. Spread Cool Whip over pudding. Top with cherries and pecans. Very nice for family get togethers.
Mix until moist by hand. Put in pan. Bake at 350° until 3/4 done (maybe 25 minutes). Brown on top. Pour topping over cake. Finish baking (maybe 15 minutes). Sprinkle with coconut.
Beat egg yellow; add beer and mix well. Mix flour, salt, pepper and paprika. Add to beer mixture. Beat egg white. Fold into other mixture. Add oil. Dip peppers; fry.
Combine dry ingredients in large bowl. Beat egg yolks until pale yellow. Add with remaining ingredients. Add to flour mixture; stir until well blended, then knead until mixture forms one large ball. Roll out on well floured board to 1/8-inch thickness. Cut into strips 1 x 3-inch. Make slit in center; put one end through slit. Fry in oil at 375° until light brown on both sides. Drain on paper towels. When cool, sprinkle with powdered sugar. Makes 9 dozen.
Combine ham and grated avocado (skin removed). Add remaining ingredients. Roll into small balls. Makes about 75.
Cook noodles; drain and wash noodles with cold water. Start to add any kind of vegetables that you want in salad. Use a lot of salad dressing to make it wet, then add a lot of Salad Supreme seasoning to flavor. Put in refrigerator.
Bake cake in 10 x 14-inch pan. When cake is done, remove from oven and punch 5 holes in top with wooden spoon. Then spread pineapple over cake. Layer pudding on top of pineapple. Spread sliced bananas over pudding. Beat Cool Whip and sour cream together. Spread over cake. Sprinkle coconut over cake.
Cook spaghetti 15 minutes; drain. Rinse with cool water; drain well. Add remainder of ingredients; mix well and refrigerate for 2 to 4 hours. You may need to add more Italian salad oil before serving if too dry.
Cut tomatoes in half lengthwise. Place tomatoes on oven-safe dish with cut side of tomatoes up. Spread 1/2 teaspoon of pesto onto each cut piece of tomato. Bake at 400° for 25 minutes.
Soak pecans overnight in lemon extract. Preheat oven to 300°. Grease and flour tube cake pan. Cream butter and sugar. Add eggs and mix well. Add dry ingredients, mixing well. Add fruit and nuts and stir. Spoon into pan, slightly flattening top. Bake 2 1/2 hours at 300°. Delicious, much better than fruit cake.
Mix thoroughly 1/2 cup soup, beef, onion, egg, bread crumbs, parsley and seasonings. Press firmly into 9-inch pie plate or 9 x 9-inch square Pyrex dish.
Mix salt, flour, sugar, soda, eggs and fruit cocktail well, pour into greased pan. Top with brown sugar and pecans. Sprinkle over raw dough. Bake at 350° for 25 to 30 minutes.
Brown meat and onion together. Grease a 1 1/2-quart casserole. Place a layer of the meat, Tater Tots, cheese and 1/2 of the soup. Repeat layers. Cook 30 minutes covered and 30 more minutes uncovered. Bake in 350° oven.
Preheat oven to 425°. Melt butter on 9-inch ovenproof skillet. Mix eggs, flour and milk together with a fork. (Batter should be lumpy.) Pour into skillet and bake in hot (425°) oven about 20 minutes until puffy and golden brown. Remove from oven. Sprinkle with confectioners sugar. Return to oven briefly. Sprinkle with lemon juice and serve immediately. Cut into wedges with kitchen shears.
In a big pot, place a cut up chicken and cover with water. Add salt and pepper. Let boil until tender and golden and fat rises to top of the water, making a rich broth. Add a batch of Rolled Out Pastry.
Preheat oven to 400°. Combine first 5 ingredients together in a bowl. Add next 3 ingredients and mix only until all ingredients are well combined. Put into a well greased 8-inch by 8-inch pan and bake for 25 to 30 minutes until golden brown.
Cream butter, shortening and sugar until fluffy. Add eggs, one at a time, beating after each addition. Add flour which has been sifted with baking powder, alternately with milk, beginning with flour, then milk and ending with flour. Add vanilla and almond extract; mix well. Bake in preheated oven at 325° for 1 1/2 hours or until cake tests done.
In a large bowl, combine 2 cups flour, yeast, 1/2 teaspoon sugar and ginger. In saucepan, heat milk, 1/2 cup sugar, butter or margarine and salt until warm and butter is melted. Cool to lukewarm. Add to dry mixture; add banana, 1 egg and 1 egg yolk. (Reserve white). Stir well. Add flour gradually and blend to make a stiff dough. Turn out on floured surface and knead 5 to 8 minutes until smooth and elastic. Place in a greased bowl; let rise until double. Punch down; divide into 2 parts. Shape in 2 round loaves; place on baking sheet. Make slashes about 1/4-inch deep around loaf every 3/4 inch like a sunburst.
Mix pretzels, sugar and butter. Put in 9 x 12-inch pan. Bake at 400° for 6 to 8 minutes.
Mix all ingredients together. Cook on medium setting until water evaporates (approximately 20 to 25 minutes). Stir and serve.
Layer potatoes slices in buttered 13 x 9 inch baking dish. Stir together cream and remaining ingredients; pour mixture over potatoes. Bake at 400° for 50 minutes or until potatoes are tender and mixture is bubbly and golden. Let stand 15 minutes before serving.
Mix together and bake at 350° for 10 to 12 minutes. Let cool.