HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place undrained tomatoes in 10-inch frying pan and cut them into wedges or chunks with a spoon. Stir in all remaining ingredients except eggs. Cook over medium heat until mixture boils. Reduce heat and simmer 5 minutes. Carefully break eggs into simmering vegetable mixture. Cover and cook eggs to desired doneness, 3 to 5 minutes. Spoon eggs and vegetable mixture into serving dishes. Makes 4 servings.
Have meat at room temperature. Rub meat all over with lemon juice and then salt. Combine spices and rub well into meat. Place bay leaf, parsley, celery, onion and garlic and consomme around meat. Cover. Roast at 350°. Baste every 30 minutes. Roast approximately 35 minutes per pound until meat is tender and brown.
Heat olive oil in heavy large skillet over medium-high heat. Add onion, bell pepper, carrot and celery and saute until vegetables begin to soften, about 5 minutes. Add broth and bring to simmer. Cover skillet; reduce heat to low and simmer until rice is tender and broth is absorbed, about 20 minutes. Mix in tomato and jalapeno. Season pilaf with salt and pepper to taste and serve.
*To toast sesame seed, heat dry skillet. Add seed. Stir until light brown, 2 to 3 minutes or roast 20 minutes in 300° oven.
Mix all ingredients together; let sit for 6 hours before serving. Drain off most of the liquid.
Cook broccoli with onions. In a saucepan, melt butter. Blend flour, salt and pepper. Add milk. Cook and stir until bubbly. Reduce heat and blend in cream cheese. Add to broccoli and onions in a casserole dish. Top with shredded cheese. Sprinkle bread crumbs on top. Bake at 350° for about 40 minutes.
In deep baking dish, cut potatoes. Slice onion in rings and pepper into strips. Chop garlic. Season to your taste. Season lobster in shell. Place lobsters over vegetable mixture in pan. Squeeze Parkay over lobsters and vegetables. Every 10 minutes squeeze Parkay over lobsters. Cook at 350° for 1 1/2 hours, basting often. Serve garlic sauce, potatoes and onion over hot rice with lobster.
In saucepan, melt margarine; add 3 heaping teaspoons of flour and stir until dissolved. Add 3 cups broth and stir until bubbly. Slowly add milk. Place chicken, veggies and chestnuts in 13 x 9-inch baking dish. Salt and pepper. Pour sauce over this. Take biscuits and separate them, putting them on top. Bake at 350° for 25 to 30 minutes or until biscuits turn brown.
Preheat oven to 375°. Combine crumbs, sugar and margarine; press firmly on bottom of 13 x 9-inch baking pan. Bake 8 minutes. Cool. Reduce oven temperature to 300°.
Preheat oven to 350°. In an 8-inch pan, spread bread and raisins. Whisk 2 cups of milk, 2 tablespoons brown sugar and salt in bowl. Pour over bread. Let stand 15 minutes, turning bread once.
Beat sugar, margarine and vegetable oil until fluffy. Add eggs and vanilla. Sift soda, flour, cream of tartar and salt together and then add to mixture. Mix until well blended. Roll into small balls. Press flat with fork dipped in sugar. Bake at 375° for 12 minutes.
Place jello in a large mixing bowl; add 2 cups boiling water. Stir to dissolve jello. Add cranberry sauce so heat will melt the sauce. Stir or whisk lightly. Add cup of cold water. Chop apples and celery; stir into salad. Pour into rectangular container and refrigerate. Cut into squares to serve, or spoon out for buffet service.
Cream butter and sugar. Add eggs; beat well. Add mashed bananas and vanilla. Add flour to which salt and soda have been added. Add walnuts. Bake in loaf pan at 300° for 1 hour. Bake longer if not done, approximately 1 1/4 hours.
Mix first 3 ingredients together. Pour in casserole dish. Spread cheese over mixture. Mix crushed crackers with melted oleo. Sprinkle over top. Bake at 350° for 30 minutes.
Mix all together and pour in buttered casserole. Cover top with cubed bread sauteed in butter and sprinkle with garlic salt (sparingly). Bake 1 hour at 325°.
In shallow casserole, arrange broccoli. Top with chicken. Combine soup and milk. Pour over chicken. Sprinkle with cheese. Combine oleo and bread crumbs; sprinkle with cheese. Bake at 450° for 15 minutes or until hot. Serves 4.
Combine sugar and flour; add egg. Stir in vinegar and pineapple juice. Heat to soft boil. Remove from heat when thickened and cool. Combine in bowl: apples, crushed pineapple, Cool Whip and peanuts. Mix with cooled sauce and refrigerate.
Preheat oven to 375°. In skillet, saute ham and onion in butter until onion is tender (not brown). In a 1 1/2-quart casserole dish, combine pork and beans, ketchup, brown sugar and mustard. Stir in ham mixture. Bake for 45 to 50 minutes. Stir occasionally.
Preheat oven to 350°. Trim fat from chicken and place in lightly oiled baking dish. Heat oil and saute onion and garlic. Spread onion, garlic and chopped apple over the chicken. Gradually add the chicken broth to the peanut sauce, beating with a fork until smooth. Pour over the chicken pieces. Cover with foil. Bake 30 minutes. Remove foil and bake until tender. Yield: 4 servings.
Mix the first 5 ingredients together and put in baking dish. Top with the crushed Ritz crackers. Pour the melted margarine over the crumbs. Bake 1 hour at 350°. Very good!
Mix all ingredients except butter and pour into a baking dish (greased). Cover with melted butter and bake at 350° for 40 to 45 minutes.
Combine brown sugar and cream cheese until smooth and creamy. Slice fresh fruit, dipping into juice to keep from turning brown.
Mix together and shape into a loaf. Put in loaf pan. Cover with 8 ounces tomato sauce. Bake 1 hour at 350°.
Preheat oven at 375°. Cut butter and cheese into sifted flour and baking powder as pie crust. Add cold water and mix well. Fill cookie press plate No. 13. Press snow flakes onto ungreased cookie sheet. Bake until light brown. Remove to cooling rack.
Cook broccoli. Crush crackers. Melt butter and cut up cheese to melt. Mix butter and crackers. Cut cooked broccoli into small pieces. Put a layer of broccoli on bottom of casserole dish. Sprinkle 1/2 of cracker crumbs on top of broccoli. Place sliced cheese on top and repeat layers. Melt the reserved 2 tablespoons butter and pour over top of casserole. Bake at 350° for 15 minutes.
Mix all ingredients, except shrimp, with an electric beater. Fold shrimp in by hand. Chill. Serve with chips.
Cut biscuits in 1/2 and shake in bag with sugar mixture. Put in Bundt pan. Add walnuts between layers.
In a mixing bowl, cream butter and sugar (10x). Add water and vanilla; mix well. Gradually add flour; fold in pecans. Roll dough into 1-inch balls. Place on ungreased baking sheets and flatten with fingers. Bake at 300° for 20 to 25 minutes. Cool on a wire rack. When cool, dust with confectioners sugar. Yields about 5 dozen.
Heat oven to 375°. Brown meat and onions; drain. Stir in taco seasoning mix, beans and tomato sauce. Simmer 5 minutes. Unroll dough into 4 long rectangles. Place in ungreased 15 x 10-inch jelly roll pan; press over bottom and 1-inch up sides to form crust. Brush dough with oil; sprinkle with cornmeal. Spoon hot meat mixture over crust. Bake at 375° for 25 to 30 minutes or until crust is golden brown. Sprinkle with cheese. Return to oven until cheese is melted. Cut into squares. Top with lettuce, tomatoes and taco sauce. Yields 8 servings.
Mix all ingredients, except eggs, diluting soup according to directions on can. Bake in oven at 350° for about 30 minutes or until nice and brown. Layer with sliced eggs and serve.
Boil spareribs 1 1/2 hours. Add cabbage, carrots, onion and potatoes. Salt to taste. Boil for 20 minutes.
Pound cutlets thin. Beat together 1 egg and 2 egg whites. dip cutlets in egtg mixture, then in seasoned bread crumbs. Brown in olive oil nad drain on paper towels. In square baking pan spread some sauce on bottom, then lay chicken on bottom, pour some sauce over chicken, then sprinkle grated parmesan cheese over chicken. Cover with shredded mozzarella cheese. Bake for 20 minutes at 325°F. Serve with angel hair pasta or wide noodles.
Crumble 1/2 cup butter, 1/4 cup brown sugar and 1 cup sifted flour together and press into bottom of 11 x 15-inch pan. Bake for 5 minutes at 350°. Beat eggs and add 1 1/2 cups brown sugar, 2 tablespoons flour and baking powder. Add pecans and coconut. Pour on top of baked mixture. Bake for 20 minutes at 350°. Cut in squares when cool.
Cook spaghetti according to directions; drain. Stir butter (or margarine) into hot spaghetti. Stir in eggs and Parmesan. Form spaghetti mixture into a "crust" in a buttered 10-inch pie plate. Spread cottage cheese over "crust". In a skillet cook ground beef, onion and green pepper until vegetables and meat are tender and meat is slightly browned. Drain well. Stir in tomatoes, tomato paste, sugar, oregano and garlic salt; heat through. Turn meat mixture into crust. Bake uncovered in350° oven for 20 minutes. Sprinkle Mozzarella atop and return to oven until cheese melts.
Select firm, ripened peaches. Peel peaches. Combine sugar, vinegar and spices. Can use pickling spices, but remove peppers. Boil 10 minutes. Add a few peaches at a time in boiling sugar and cook until just tender. Pack in sterilized jars. Fill with boiling syrup and seal.
Combine together hamburger, eggs, salt and pepper. Make into 1 inch balls. Fry meatballs until brown. Heat jelly and ketchup in large saucepan on medium heat until jelly and ketchup are melted. Put meatballs in sauce; cook on medium heat for 20 to 30 minutes.
Slice one package dough thin and place in a 9 x 13-inch pan. Pat to form crust. Mix cream cheese and sugar together. Add eggs, one at a time. Add vanilla. Pour over crust. Slice second package of cookie dough thin and place on top of cream cheese mixture. Fill in spaces as best you can. Bake at 350° for 45 minutes. Allow to cool completely before cutting into squares.
Mix thawed broccoli with condensed soup, contents of cornbread dressing package, salt and pepper in a greased 2-quart casserole. Dot top with butter. Bake at 350° for 30 minutes. Five minutes before it is done, sprinkle cheese on top and return to oven until cheese melts. Serves 6 to 8.
Mix cake according to package directions. Pour 2 cups into a greased 13 x 9-inch pan; bake 15 minutes at 350°. Meanwhile, in a heavy saucepan, over low heat, melt caramels and oleo with milk. Stir until smooth. Spread over cake, spread remaining batter over caramel mixture. Top with nuts and bake 30 to 35 minutes longer or until cake springs back. Cool; garnish as desired.
Saute onion, carrot and garlic in oil. Add rice and salt. Stir until it is coated with oil. Bring to a boil and cover. Cook over a low heat for about 20 to 25 minutes.
Pour pineapple into casserole dish; sprinkle flour mixture over it. Put cheese over this, then crackers. Drizzle melted margarine over all. Cook at 350° for about 20 minutes or until bubbly.
Place ham hocks in a large saucepan. Add water to cover and simmer for 1/2 hour. Add bay leaf, onions, celery and seasonings. Sort out and discard any discolored or damaged peas. Rinse remainder well and add to the pot. If necessary, adjust water level so that the peas are well covered. Simmer slowly until tender and liquid level is low for about 2 hours. Cook rice separately until fluffy. Mix peas into rice. Add more seasoning, if needed, and cook over low heat until all liquid is absorbed.
Peel (remember to save the peels, see Peel recipes), section, peel sections. Pack in rigid containers, cover with medium syrup, 2 cups sugar dissolved in 1 cup water. Seal and freeze. These will store 6 to 10 months.
Combine squash, onion, pepper, sugar, salt and flour. Beat eggs and add to squash; add margarine and mix well. Drop by tablespoonfuls on hot griddle and brown.
Let cream cheese come to room temperature. Put first three ingredients in mixing bowl. Mix for 4 minutes. Add eggs, one at a time, until smooth. Scrape down the mixing bowl. Add light cream and mix until smooth. Add vanilla and mix again.
Heat oven to 400°. Mix all ingredients. Drop by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes. Makes about 4 dozen.
Prepare rice as directed on box. Saute mushrooms in garlic butter. Saute green onions. Fry eggs and combine all of these with rice. Crunch up a small bag of almonds and add to mixture. Sprinkle with garlic and let everything sit before serving.
Melt package of almond bark and chocolate chips. Add peanuts and drop onto waxed paper to harden.
Cream butter, oil and sugar. Stir in eggs. Add flour and milk, alternating.	Add flavoring last. Grease and flour pan. Place in cold oven. Set oven to 300°. Bake for 1 1/2 hours. Don't open door during baking.
Heat water and oleo until melted. Add flour; mix well. Add eggs, one at a time; mix well. Grease a 9 x 13-inch; spread mixture on the bottom and up the sides a little. Bake at 400° for 35 minutes. Pastry will puff up like a cream puff. Let cool.
On a 10 x 13-inch pan, lay out graham sections. Sprinkle with slicked natural almonds. Try to leave no nuts over the cracks. (Fit crackers tight together). Bring to a boil for 2 minutes the butter, margarine and sugar. Drizzle over crackers. Bake at 350° for 9 to 11 minutes. Remove from pan onto foil. Separate. When cool, pop off the foil. Store in airtight tin.
Heat and stir together Karo syrup and butter. Gradually add package of Jell-O. Spread popcorn over cookie sheet which is covered with aluminum foil. Pour Jell-O substance over popcorn evenly. Bake in oven at 325° on cookie sheet for 10 minutes. Take out of oven and put in bowl. Enjoy!
Mix the eggs, cream cheese, sugar and vanilla together with electric mixer until smooth. Pour cheese mixture over crust carefully. Bake at 275° for 1 hour. Cool 5 minutes. Mix the sour cream, vanilla and 1/2 cup sugar together. Pour over cheese cake and put in oven for 5 minutes at 275°. Cool in refrigerator or freezer.
Mix Jell-O, gelatin and sugar and stir in boiling water. Stir until dissolved. Let cool for a while. Stir in melted ice cream. Pour into a 13 x 9 x 2 pan. Freeze until firm.
Mix oatmeal and boiling water. Let stand 20 minutes. Cream sugars and shortening. Add eggs and beat well. Sift dry ingredients and stir in sugar mixture. Add oatmeal mixture and raisins. Mix thoroughly. Bake in a 9 X 13 pan at 350° for 35 minutes. Test doneness by touching gently.
Combine in a large pan, sugar, cocoa, margarine, salt and milk. Boil 1 minute. Add vanilla, peanut butter and oatmeal. Mix together thoroughly. Drop by spoonful on wax paper.
Using table knife, cover each graham cracker with frosting. Decorate, write friends name or initials, or write a greeting by pressing candies firmly into icing.
Mix sugar and flour. Heat butter, cocoa, water and shortening to boil; pour over dry ingredients. Add buttermilk, baking soda, eggs and vanilla. Mix well. Pour into 11 x 15 inch pan and bake for 20 minutes at 400°.
Grease and flour four 16 ounce size tin cans. Pour boiling water over raisins and oil and let cool. Mix dry ingredients together. Add all remaining ingredients and stir everything into the water and raisins. Fill cans 2/3 full and bake at 325° for 1 hour. Excellent served with cream cheese.
Mix first six ingredients. Put between wafers, using three for each ball. (Wafers are stacked with filling between them.) Let stand in refrigerator overnight. A few hours before serving, coat with whip cream and coconut. Makes 20.
Cut bread diagonally into 1-inch slices. Blend butter, parsley flakes, oregano, dill weed and garlic. Put bread slices together again with butter mixture in between. Shape Reynolds Wrap around loaf boat-fashion, twisting ends and leaving top open. Sprinkle top liberally with cheese and parsley flakes. Heat in hot oven (400°) for 10 to 20 minutes.
Add beaten egg to milk. Dissolve yeast and warm water. Add to egg mixture. Cut shortening into flour. Mix flour and egg mixture. Knead and roll dough to about 1-inch thickness. Cut with cutter. Brush tops with butter or margarine. Place on greased cookie sheet and cover with towel. Let rise 2 hours. Bake at 400° for 15 minutes in preheated oven.
Melt butter. Pour over pecans. Add coconut, milk, sugar and vanilla. Mix well. Shape into 3/4 to 1-inch balls. Melt chocolate chips and paraffin in top of double boiler. Dip balls in chocolate. Place on waxed paper until firm.
Pare rind from watermelon. Cover with water and simmer until tender, about 1/2 hour. Drain. Make syrup by bringing to a boil the sugar, vinegar and oils. Pour over rind. Let stand overnight.
Drain and chop artichokes and water chestnuts. Mix all ingredients in ovenproof shallow dish. Bake at 350° for 45 minutes. Top should be light brown. Serve with crackers.
Boil over medium heat the first 4 ingredients, stirring constantly. Pour over the beaten eggs and return to boil for 1 minute. Remove from heat. Add the butter and lemon juice. Let cool. Slice an angel food cake into 3 layers. Add the Cool Whip to the orange filling and spread between layers. Frost cake with Cool Whip.
Combine ingredients in shallow glass baking dish. Cover. Cook in microwave oven for 7 to 9 minutes or until thoroughly cooked, stirring occasionally. Serve on a bun. Total cooking time: about 8 minutes.
Mix all ingredients together. Put into 9-inch Keebler graham cracker or regular pie crust. Refrigerate for several hours, until filling is set.
Cook bulk sausage over medium heat until done. Pour out on paper towel and blot to remove grease. Tear 6 slices white bread (stale is fine) into cubes and place in a greased 13 x 9 x 2-inch baking dish. Sprinkle the bread with the cooked sausage. Sprinkle the sausage with 1 cup shredded Cheddar cheese. Beat together eggs, milk, dry mustard and salt. Pour this over sausage mixture. Cover tightly and refrigerate at least 4 hours or overnight, if desired. Bake at 350° for 40 minutes.
Heat oil with garlic in a large fry pan. When garlic is golden, discard it. Put in chicken, rosemary and salt; brown thoroughly on both sides of chicken. When chicken is golden brown, add the wine vinegar and quickly cover until the sizzling stops. Now add wine and cook on high heat until vapors evaporate. Reduce the heat and simmer 15 minutes, until chicken is tender. Remove chicken. Add 1 tablespoon water to pan. Scrape pan; pour over chicken.
Crush corn flakes. Stir in egg, 1/4 cup beef broth, salt and pepper. Add ground chuck; shape into balls. Brown. Add remaining ingredients; cook 30 minutes.
In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the tomato sauce, water, tomato paste, salt and oregano; mix well. Spread 1/4 of the meat sauce in an ungreased 5-quart slow cooker. Arrange 1/3 of the noodles over the sauce. Combine the cheeses; spoon 1/3 of the mixture over the noodles. Repeat layers twice. Top with remaining meat sauce. Cover and cook on low for 4 to 5 hours or until noodles are tender.
Fry seasoned hamburger and onions. Drain fat. Add 1 package chili seasoning mix. Stir in well.
Beat eggs; add sugar gradually and beat until smooth. Then add cool, melted margarine and the anise. Fold in sifted flour and baking powder. Drop from teaspoon into the center of hot pizzelle iron. Preheat iron before mixing up the batter.
Melt chocolate chips with peanut butter in saucepan over low heat, stirring until smooth. Fold in marshmallows. Pour into greased 9-inch square pan. Chill until firm. Cut into squares. Makes 2 dozen squares.
Mix jello with boiling water and chill. Fold in the cranberry sauce. Add walnuts, if desired.
Place chicken in single layer on wax paper. Gently squeeze lemon half and rub juice completely over chicken. Mix sugar and pepper and sprinkle on chicken. Fold wax paper over chicken; press chicken lightly, making sure sugar-pepper mixture adheres to chicken. In frying pan, melt 1 tablespoon butter. Cook chicken, turning until brown. Remove chicken and set aside. In same frying pan, melt 2 tablespoons butter. Saut mushrooms and garlic. Add flour and stir until smooth. Add chicken broth, wine and chives; cook, stirring until sauce thickens. Return chicken to frying pan and simmer, uncovered, about 45 minutes, turning occasionally. Cook chicken until fork-tender. Stir in cream, paprika and salt; heat 2 minutes more. Place one piece of chicken on each slice of toasted bread and spoon sauce over chicken.
Mix first 3 ingredients. Add shortening and mix with fork or pastry blender until ingredients are crumbly. In small bowl, beat together water, vinegar and egg. Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough in four portions and wrap each portion with plastic or wax paper and chill at least 1/2 hour. (May be frozen for later use.)
Brown the pork chops in the oil. Put in bottom of a 1 1/2-quart casserole. Season. Mix the rice, onion, water, salt and soup. Pour evenly over the pork chops. Bake in a 325° oven for 1 hour or until meat and rice are done. Add more water, if necessary.
Coat a large nonstick skillet with vegetable cooking spray; place over medium-high heat until hot. Add onion and next 5 ingredients; saute 3 to 4 minutes or until tender. Remove vegetable mixture from heat; set aside and keep warm. Combine water and Cajun seasoning in a medium saucepan, stirring well. Bring to a boil. Stir in rice. Cover, reduce heat and simmer 20 to 25 minutes or until rice is tender and liquid is absorbed. Combine vegetable mixture and cooked rice in a large bowl. Add chopped parsley and toss gently to combine. Yields 4 cups.
Combine dry ingredients. Combine remaining ingredients, stirring until flour is just moistened. Batter will be lumpy. Bake on hot griddle.
Cut top off bread loaf and scoop out center, leaving shell. Combine remaining ingredients and spoon into bread shell. Replace top. Wrap in foil and bake at 350° for 45 minutes.
Grind together. Let stand overnight first 3 ingredients. Then rinse and drain. Mix together and add chopped peppers and seasonings. Cook all ingredients for 30 minutes. Pour into hot jars and seal.
Follow directions on the box of cake mix for a 9 x 13-inch cake and bake. While cake is baking, combine together the caramel and butterscotch toppings and the sweetened condensed milk. Heat together on top of the stove, but do not boil.
Combine all ingredients except last 3. Heat honey and oil and add vanilla. Mix into other ingredients. Spread in large, shallow, greased pan and bake 2 1/2 to 3 hours at 200°, stirring every 30 minutes. Cool. Store in airtight container.
Cook potatoes and salt in water; reserve water. In skillet, saute onion in oil until soft. In blender, blend potatoes, potato water, onion, milk and parsley until smooth. Only fill blender halfway to avoid sticking. Return mixture to stove and, stirring continuously, add margarine, pepper, garlic powder and grated cheese.
Melt chips in a heavy saucepan over low heat, stirring constantly. Remove from heat and quickly stir in noodles, nuts and vanilla so they are evenly coated. Dip out by teaspoonfuls onto waxed paper. Chill and refrigerate.
Rinse kraut in cold water and cook it early or the night before. When cool, squeeze out as much water as possible. Fry kraut in butter with mushrooms. In another frypan, fry bacon. Take bacon out; put onions in and saute. Add all ingredients with cooked noodles and bake in casserole dish 20 minutes at 350°.
Prick 1 pie shell with fork and bake about 3 minutes. Break chicken into bite size pieces; put in bottom of pie crust. Melt oleo in saucepan; add flour and stir until smooth. Add broth and milk, cooking until it thickens. Add drained vegetables and black pepper. Pour over chicken and top with other pie crust. Bake at 350° about 45 minutes or until brown.
Cream oil, sugar and eggs for 10 minutes. Add flour and milk; beat well. Add flavoring and coconut. Bake in cold oven at 325° for 1 hour and 25 minutes.
Prepare an 8 x 8 baking dish with cooking spray. Rinse cod fillets and pat dry. Place fish in a single layer in the baking dish. Mix together the milk, onion, lemon pepper and parsley (add salt, if using). Pour over the cod fillets. Drizzle lemon juice over top. Bake in preheated 350° oven for 15 minutes or until fish is firm and can be flaked with a fork.