HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pineapple. Reserve juice. Brown pork in oil. Cover and simmer 20 minutes. Remove pork and saute vegetables. Remove. Blend jam, juice, vinegar and soy sauce. Stir a little sauce with cornstarch and ginger. Add to skillet and cook until mixture thickens. Stir in pork, pineapple and vegetables. May be served with rice. Serves 4.
Drain beets, reserving the juice; place beets in glass jar. Boil vinegar and beet juice; add sugar, cloves and bay leaf and heat to boiling. Pour all ingredients over beets. Cover the jar and refrigerate. Serve beets very cold.
Mix all ingredients. Place in a 9 x 13-inch baking dish. Bake at 350° for 1 hour. Just before removing from oven, top with miniature marshmallows and brown.
Bring water and margarine to a boil. Add flour and salt. Stir vigorously over low heat until mixture forms ball. Remove from heat. Add eggs, one at a time, beating well after each addition. Drop rounded teaspoonfuls of batter onto ungreased cookie sheet to form a 10-inch ring. Bake at 400° for 45 to 50 minutes or until golden brown. Remove from cookie sheet immediately. Cool.
Clean and trim breasts and dredge in flour, shaking off excess. Heat oil and cook chicken quickly on both sides. Remove and keep warm. Saute the onion, garlic, bell pepper and andouille. Cook over low heat and add the tomatoes, vermouth, bay leaf and thyme. Let simmer, uncovered, for 20 to 25 minutes. Add the chicken and let it heat thoroughly. Serve. Good with rice.
Combine egg yolks and milk. Mix flour with 1/3 cup sugar and add to egg mixture a little at a time. Set aside. Burn the cup of sugar (in an iron skillet if possible) to a very dark brown, but do not scorch. When sugar is ready, add egg mixture and cook until thick. Cool a little, then add butter and vanilla. Have crust cooked and cooled ahead of time. Top with egg whites.
Saute onion, pepper and celery in butter until tender. Add seasonings, tomatoes and beef base. Stir until beef base is dissolved. Add rice. Simmer, stirring occasionally until flavors are blended. Makes 6 servings.
Just mix all ingredients together. Put in pie crust; chill for about an hour. Enjoy!
Thoroughly rinse sliced okra under running water; drain well. Combine okra and remaining ingredients in a large skillet. Cover and simmer 15 minutes. Serves 8.
Combine beans and seasoning mix. Spread bean mixture in a 12 x 8 x 2-inch pan. Layer remaining ingredients in order listed. Serve with corn chips. Yield: 8 cups.
Preheat oven to 350°. Mix sour cream and eggs until smooth. Add cake mix; mix together until smooth. Using large scoop, place 12 scoops of batter into bottom of fluted pan; spread evenly. Arrange peanut butter cups in a circular pattern over batter. Top with remaining batter and spread evenly. Bake 40 to 45 minutes or until cake tester inserted near center comes out clean. Let stand 10 minutes on cooling rack. Loosen cake from sides of pan. Carefully invert onto round platter.
Cream butter. Add sugar and cream. Add egg and mix. Sift soda and flour and mix. Flatten out small ball of dough on floured board and roll thin. Cut in desired shapes. Bake until golden brown in a 350° oven.
Preheat oven to 350°. Grease baking sheet. Cream the butter and shortening with the sugar and salt until light and well blended. Stir in the vanilla and egg. Stir in the flour and baking soda and mix well. Fold in the nuts and chocolate chunks. Form into generous tablespoons of batter and drop onto the baking sheet, pressing down slightly on the dough, about 2 inches apart. Bake 12 to 15 minutes until lightly golden in color and browned at the edges. Makes about 5 1/2 dozen.
Fry hamburg but do not brown. Add tomatoes, tomato paste, onion, garlic and parsley. Cook. Cook noodles dente. Layer noodles, sauce and cheeses, ending with Mozzarella and Parmesan cheeses. Bake at 350° until bubbly. Let stand before cutting.
Cook all ingredients except nuts until it forms a firm ball; let it cool for 15 minutes. Add nuts. Use large pan.
Combine shortening, 3 tablespoons sugar, salt, vanilla and milk. Stir to melt shortening, then when lukewarm, crumble in yeast and stir until dissolved. Add half the flour and beat until smooth. Cover and let rest for about 15 minutes. Add eggs, one at a time. Beat well after each addition. Add remaining flour and mix thoroughly. Place in a piece of cheesecloth. Bring corners of cloth together and submerge ball of dough in bowl of ice water. Let stand until dough rises to top of water. Remove from water. (Dough will be soft and moist.) Combine nuts, sugar and cinnamon. Divide dough into small pieces with a tablespoon. Roll each piece lightly in sugar, cinnamon and nut mixture and stretch to about an 8-inch length. Twist to desired shape (crescent) and place on greased baking sheet. Let stand 5 minutes. Bake at 375° for 12 to 15 minutes.
Brown hamburger and onion with taco seasoning or chili powder in skillet. Mix mild taco sauce, Bisquick, eggs and milk. Pour over top of meat in baking pan. Bake 35 minutes at 400°. After baked, top with cheese.
Butter a baking dish. Place in it alternate layers of the vegetables, starting and ending with the green beans. Sprinkle each layer with salt and paprika. Dot with butter. Cover the dish. Bake at 350° for about 1 hour or until the beans are tender. Goes great with pork chops.
Dissolve gelatin in boiling water. Drain berries and pineapple. Measure liquid and add enough water to make 1 1/2 cups. Add to gelatin mixture. Stir in blueberries and pineapple. Pour in 2-quart mold and refrigerate until firm.
Combine potatoes, sour cream, onion, salt, pepper, soup and cheese; mix well. Spoon into ungreased 9 x 13-inch baking dish. Top with corn flake crumbs; drizzle with melted butter. Bake at 350° for 1 hour.
Cook potatoes and onion in just enough water to cover. While potatoes are cooking, fry out sausage and drain, then crumble; add to potatoes. When potatoes are almost done, add remaining ingredients, "except noodles." Cook 30 minutes. Cut off heat. Add noodles and let set until noodles are done, approximately 10 to 15 minutes.
Tear greens into bite-size pieces; combine greens and vegetables in a large salad bowl. Add rest of the ingredients; toss and serve with favorite dressing.
Cook beans according to basic directions. Saute onions and garlic in peanut oil until lightly browned. Add tomatoes, tomato sauce and seasonings. Cook 10 minutes; add the beans with the bean broth, corn, olives and hot pepper sauce. Cook until heated through. Adjust seasonings. Skim and reserve 1 cup of the thinner top of the bean mixture for sauce to pass at the table. Line an oiled 3 1/2 or 4 quart casserole dish with tortillas. Spoon over them a thick layer (about 1 inch) of bean mixture and sprinkle a few scallions on the beans. Scatter some cheese evenly over top. Reserve 1 cup of the cheese and some scallions for use later. Continue making layers of tortillas, beans, scallions and cheese, ending with the bean mixture until the dish is nearly full. Bake in a moderate oven (350°) for 30 minutes or until casserole is bubbling and heated through.
Thaw spinach until able to squeeze water out of it. Place in a bowl. Add all ingredients. Be sure to chop chestnuts into small pieces. Stir until well blended. Refrigerate 2 hours before serving. Serve with crackers, Wheat Thins, etc.
Heat in saucepan and stir constantly until it boils. Turn off heat. Keep stirring (a wire whip works best). Add teaspoon vanilla and teaspoon nutmeg. (If too thick, add a little water and keep stirring.) Layer banana slices and vanilla wafers and pudding. Crumble wafers on top!
Melt butter and marshmallows. Add all other ingredients. Pack well into a well-greased pan and let sit for 24 hours. Can be frozen and keeps well.
Saute onions and green pepper in butter on Medium 5 minutes. Stir in remaining ingredients; cover. Cook on High 10 minutes. Toss and serve.
Cook raspberries, water, sugar and cornstarch until thick. Cool. Combine margarine, oatmeal, flour, nuts, brown sugar, cinnamon and soda. Reserve 2 cups of flour-oatmeal mixture. Pat down remainder in a 9 x 13-inch pan. Spread cooled fruit on top. Cover with reserved 2 cups of mixture. Pat down. Bake at 375° for 20 to 25 minutes. Cool before cutting.
Mix well flour, sugar and cocoa together. Stir in 2 cups milk and heat on low heat. When warm, beat the remaining 1/2 cup of milk with the egg yolks. Pour into warm mixture slowly, stirring constantly, until mixture thickens. Add margarine. Pour in baked pie shell.
Blend the flour, sugar, oil and eggs. Add apples, nuts, coconut, raisins, soda, salt and vanilla. Bake at 350° for 1 hour and 15 minutes.
Mix sugar and cocoa in quiche pan or pie pan. Make a well in the middle and pour in milk and stick of oleo. Do not stir. Put in microwave 2 to 2 1/2 minutes or until oleo melts. Remove and stir. Add vanilla and mix well. Pour in greased pan and refrigerate until firm.
Heat juice. Thicken with cornstarch. Add vinegar, salt, pineapple chunks, beets and sugar (only if pineapple was in its own juice). Heat thoroughly.
Mix Dream Whip according to directions on package. Pour half of Dream Whip mixture over pecans. Pour cherry pie filling over whipped cream. Pour the rest of Dream Whip on top. Chill overnight. Sprinkle cracker crumbs on top or pecans.
Brown ground beef and drain. Mix flour with 1/4 cup tomato juice (reserved from drained tomatoes). Stir oil, flour and juice mixture into meat. Add tomatoes, onion and spices. Simmer for 15 minutes.
Mix all ingredients well. Top with corn flakes or potato chips. Dot with butter and bake 1 hour at 350°. Serves 6.
Mix together sugar, flour and salt. Add milk, egg yolks and margarine. Cook on simmer until soft and thick. Remove and cool about 5 minutes and stir. Add pecans, coconut and vanilla.
Prepare cake according to directions on box for sheet cake. While cake is still hot, poke holes in it with a wooden spoon handle. Pour the can of sweetened condensed milk over cake and let cool.
Grease and flour large tube pan or two loaf pans; preheat oven to 350°. Cream together in large bowl the sugar, shortening, egg and pinto beans until thoroughly blended. Sift together flour, soda, salt and spices; add gradually to bean mixture, beating well. Fold in chopped apples, raisins and black walnuts. Bake 1 hour and 15 minutes or until done.
Brown and drain hamburger. Add rest of the ingredients. Heat until hot. Serve with crackers.
Thaw frozen fish; cut fish in half lengthwise. Remove bones. Cut garlic; rub cut edge of garlic over all surfaces of the fish. Sprinkle with lime juice, pepper and 1 teaspoon salt. Place one half of the fish in a well-greased 15 x 10 x 1-inch pan skin side down.
Pour water over dates and soda. Let stand while mixing remaining ingredients. Add to date mixture and bake in 9 x 12-inch pan 30 minutes in moderate oven, or until done.
Mix butter, 1/2 cup sugar and flour. Take a little at a time and roll into small bread sticks. Cut into about 1-inch strips. Dip in sweet cream and then press into sugar and almonds. Bake until brown at 300°.
In a bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Refrigerate until serving. Yield: 8 servings.
Drain. Mix lima beans and barbecue sauce together in baking dish. Bake for about 35 minutes. Simple and great.
Mix well. Boil 15 minutes. Pour over 3 beaten egg whites, beating all the time. Add nuts. Beat until it loses its gloss.
Put yeast, 2 teaspoons sugar and 1/2 cup warm water in a small bowl; mix and let raise for a few minutes. Put 1 1/2 cups sugar, 3 teaspoons salt and the oil in a large bowl. Add the yeast mixture. Add 5 cups warm water. Slowly add flour as you mix. Knead about 5 minutes. Put in large pan to raise for 2 hours. Punch down; let raise for 2 more hours. Make out into buns on cookie sheet. Let raise for 6 to 8 hours or overnight. Bake at 350° for about 15 minutes.
Soften gelatin in water. Melt over steam and beat into mayonnaise. Add sugar to cream and whip, then combine with mayonnaise. Stir in fruit. Pour in trays and freeze. Serve on lettuce.
Grease and flour 15 x 10-inch jelly roll pan. Beat eggs at high speed until thick. Gradually add 1 cup sugar and beat 5 additional minutes. Stir in pumpkin and lemon juice. Combine flour and next 5 ingredients. Gradually stir in pumpkin mixture. Spread batter evenly in pan. Sprinkle with nuts and press in batter. Bake at 375° for 12 to 15 minutes.
Combine the first 4 ingredients in a medium saucepan and bring to a boil. Mix together (sifting is a good idea) the flour and sugar. Add dry ingredients to saucepan (which you have cooled slightly). Mix well and add the remaining ingredients. Mix all and pour into a greased and floured 9 x 13-inch pan. Bake at 350° for 30 minutes. Remove from oven and cool for 10 minutes. Leave in pan.
Brown meat in small amount of oil. Put into deep roaster. Saute onion and pepper until soft. Add to roaster. Add soup (1 for 1 pound or 2 for 2 pound) to pan with 1 cup water. Bring to a boil and add to roaster. Bake in oven 2 to 3 hours. Can also be cooked in crock-pot. Tastes better if cooked the day before serving.
Melt butter with peanut butter in a large saucepan. Stir in chips until melted. Cool so that you can hold your hand on the bottom of the pan. Add marshmallows and stir until all are coated.
Cut veal into 6 servings. Pound meat with meat mallet to flatten a little. Mix flour, salt and pepper together. Coat veal steaks with flour mixture. Brown steaks in shortening. Add sherry and simmer for 1 hour or place in a 325° oven for 1 hour.
Remove and finely chop mushroom stems. Place mushroom caps, right side up, on foil-lined broiler pan. Brush tops of caps with 1 tablespoon oil. Broil 5 to 10 minutes until tender. Drain and set aside.
Brown beef. Drain. Stir in soups. Pour into a greased 13 x 9-inch baking dish. Arrange french fries on top. Bake, uncovered, at 350° for 50-55 minutes.
Combine corn, onion, pepper and carrots. Combine sour cream, mayonnaise, vinegar, sugar, salt and pepper. Combine vegetables and dressing. Refrigerate at least 2 hours. Serves 6 to 8.
Cook noodles with 3/4 teaspoon salt until tender. Brown meat and onion. Add remaining 7 ingredients. Simmer over low to medium heat until sauce becomes thick, approximately 30 minutes. Grease a casserole dish. Layer noodles, sauce, Mozzarella cheese and Ricotta cheese. Make all layers in the same order. Sprinkle with Parmesan cheese on top. Bake at 350° for 30 minutes, or until cheese melts.
Mix all ingredients in mixer until smooth. Pour into a tube pan which has been greased and floured. Bake 50 minutes in a 350° oven.
Combine flour and garlic powder and toss with chicken to coat. In large pan, heat oil over medium high heat. Add chicken and cook 3-4 minutes each side until brown and cooked. Combine next 3 ingredients and add to pan.	Simmer 5 minutes. Top with cheese. Cover and simmer 5 minutes or until cheese melts.	Serve over noodles.
Cut each crescent roll in half; roll up sausage. Bake as per instructions for rolls on package.
Cream the margarine. Add confectioners sugar gradually and cream until fluffy. Add unbeaten egg and vanilla; beat well. Stir together the dry ingredients; blend into cream mixture. Chill dough about an hour. Roll on well-floured pastry board to 1/4-inch thick. Cut with floured cookie cutter. Bake on an unbuttered cookie sheet approximately 5 minutes at 400°. Yield: 6 dozen cookies (depends on the cutter).
Mix together sour cream & egg yolk. Cut butter into flour as you would for a pie crust. Add sour cream & egg yolk to mixture. Mix well and shape into a ball. Wrap well and chill overnight. Divide into 3 parts and roll each into a circle and cut into pie shaped wedges (12). Put 1 tsp. of filling on the wide end of the roll up. Bake on a lightly greased cookie sheet at 375° for 25-30 minutes until just lightly browned. Chill & dust with powdered sugar.
Mix all ingredients together, except powdered sugar. Pour into greased and floured cookie sheet. Bake at 350° for approximately 20 minutes or until inserted toothpick comes out clean. Do not overbake. Sprinkle with powdered sugar.
Mix sugar and Karo in a boiler and bring to a boil. Remove from heat and add peanut butter. Mix well. Pour over cornflakes. Make sure all flakes are covered. Pinch or drop into small balls and cool on wax paper. Put into storage container before hardening a lot.
Combine crumbs, sugar, margarine and nuts. Press onto bottom and sides of pie plate. Bake at 375° for 8 minutes. Cool. Combine marshmallows, milk and margarine in saucepan. Cook over low heat, stirring constantly until smooth. Cool. Blend in vanilla.
In large mixing bowl combine cream cheese, sugar and vanilla. Beat until smooth. Gently fold in La Creme and peaches. Pour into crust. Chill until firm, about 4 hours.
In medium skillet over medium heat, cook apple in margarine until tender. Stir in brown sugar, raisins and cloves. In small bowl, combine remaining ingredients; blend well. Stir into apple mixture. Cook until mixture boils and thickens stirring constantly. Serve warm over turkey.
Combine first six ingredients. Form into a loaf and place in a large baking pan. The bottom of an oven broiler works well. Place in an oven at 350 degrees and begin cooking uncovered for 30 minutes. Dissolve the bouillon cube in 1 C. water. Drain any grease from pan. Pour beef broth over meat loaf and return to oven for another 30 minutes. Make up gravy packages according to directions on pack. Pour over meat loaf. Continue cooking another 30 - 50 minutes until done. Internal temperature of 155 degrees. Baste with gravy several times while cooking.
Strain clams. Save liquid. Chop clams. Saute onion in 2 tablespoons of bacon fat until brown. Simmer potatoes in water until tender. Add reserved clam liquid, bacon, onion, salt and pepper to taste; simmer for 5 minutes. Add milk; bring to a boil. Add clams and barely heat through. Taste and correct seasoning. Add butter and thyme to each serving. Cook clams first. Add thyme. Put parsley on for decoration.
Put sweetened condensed milk into mixing bowl. Gradually add lemon juice to milk. Then add egg yolks and stir until well blended and thickened. Pour filling into pie shell. Add cream of tartar to egg whites and beat until stiff enough to hold peak. Add 1 tablespoon sugar at a time, beating until stiff and glossy. Pile lightly onto pie filling. Bake at 325° until lightly browned. Be careful not to burn. Keep in fridge.
Arrange chicken breast halves in a 10 x 6 x 2-inch baking dish coated with vegetable cooking spray. Combine tomatoes and remaining ingredients, stirring until well mixed. Spoon over chicken in dish. Cover and bake at 400° for 1 hour or until chicken is done.
Stir all ingredients together. Ladle into clean, sterilized jars. Store in a cool place. Let age 1 month before serving. Makes about 3 pints. Can be served over ice cream or pound cake.
Combine all ingredients and beat 4 minutes. Bake in a greased and floured Bundt or angel food cake pan at 350° for 45 to 50 minutes. Remove. Ice with soft icing. Glaze while still warm.
Heat 2 quarts water with salt. Add beef; bring to a boil. Skim foam from surface until clear. Partially cover pot; simmer 1 1/2 hours. Cut leeks in 2-inch pieces, then cut in half lengthwise. Add leeks, onion, carrots and celery to beef. Cook until beef and vegetables are tender. Cut beef into 1/2-inch slices. Cut gherkins lengthwise in thin slices, leaving 1 end uncut. Spread out slices like a fan; garnish beef with gherkins. Serve vegetables in a separate dish with 4 tablespoons cooking liquid spooned over the top. Garnish with parsley. Serve with Swedish mayonnaise.
Take the skin off of the avocado, then remove the pit. Chop the avocado into small pieces. Place avocado and all other ingredients in a medium mixing bowl. Blend all ingredients. Add a dash of Tabasco sauce or other hot sauce, if desired. Store with the avocado pit resting in bowl in order to not turn brown. Serve as soon as possible with tortilla chips for dipping. Our family especially likes Blue corn chips.
Mix and drop on cookie sheet. Press nut on each. Bake at 375° for 10 to 12 minutes. Makes 3 dozen.
Mix all ingredients and pour into graham cracker crust. Chill. Makes 2 pies.
Mix flour, salt, oil and cream of tartar. Cook on low heat and add food coloring and water to make desired color. Add to mixture. Cook until like mashed potatoes. Store in plastic bag in refrigerator.
Mix butter, milk and sugar in heavy saucepan. Let reach bubbly boil. Turn burner down to medium. Cook 8 or 9 minutes. Remove from heat. Add chocolate chips and stir until melted. Add vanilla, nuts and marshmallows. Pour in an 18 x 12-inch pan. Let stand for a while (overnight if possible) before cutting. Freezes well. Put waxed paper between layers.
Heat oven to 375°. Grease spring-form pan, 9 x 13-inch. Brown ground beef and onion in skillet. Drain. Mix ground beef, onion and all remaining ingredients, except cheese and sesame seed. Spread half of batter in pan. Lay cheese slices on batter. Cover with remaining batter. Sprinkle with sesame seed.
Wipe mushrooms clean and remove stems. Melt butter and add garlic salt. Saute mushrooms for 1 minute on each side. Turn upside down on brown paper.
Dissolve sugar in boiling water in a Dutch oven. Stir in orange juice and next three ingredients. Pour mixture into a large plastic container. Then freeze until firm. Remove from freezer 1 hour before serving. Place in a punch bowl and break into chunks. Add lemon-lime soda. Stir until slushy. Yields about 6 quarts.
Grind the cranberries, oranges, apples and orange rind. Add the sugar. Mix well. Dissolve the Jell-O in the hot water. Add the cold pineapple juice. Chill and add the cranberry mixture, pineapple, nuts and grapes. Put in pan. Cut in squares.
In large bowl, combine first 4 ingredients. Mix well. Add rest of ingredients and stir in cranberries. Spoon batter into two greased and floured loaf pans. Bake at 350° for 1 hour or until toothpick comes out clean.
Mix together beans and green pepper. Combine sugar, vinegar and oil. Pour over vegetables. Chill overnight. Serves 6 to 8 people.
Mix eggs and flour. Add water, salt and coloring. Knead well. Divide into 6 balls; chill slightly. Roll dough as thin as a shammy. Cut and dry well before storing.
Place warm water in bowl. Add dry milk and mix well. Add sugar and mix until smooth. After mixing, allow to set in refrigerator for a	while to chill. This allows the milk to thicken. If it doesn't seem thick enough, 1 1/2 to 2 teaspoons cornstarch may be added.
Separate each graham cracker into sections. Arrange on a cookie sheet with edges touching. Melt butter in a saucepan; stir in sugar and pecans. Bring to a boil; cook 3 minutes, stirring frequently. Spread mixture evenly over graham crackers. Bake at 300° for 12 minutes. Cut apart and remove from pan, and let cool on wax paper. Yield: 3 1/2 dozen.
Melt margarine in skillet. Turn burner off. Break eggs one at a time in skillet. Add salt and pepper to taste. Cut up cheese in skillet. Scramble eggs and cheese together. Turn burner on low. Scramble eggs until done.
Boil until thickened the sugar, 7-Up and cornstarch. Stir in strawberry jello. Put strawberries in cooled pie shell and pour mixture over them. Top with cream. Refrigerate.
Combine all ingredients in a bowl. Chill. Garnish with additional mandarin oranges sections if desired. Makes about 3 1/2 cups or 6 servings.
Grease and flour 2 (9-inch) round pans. In bowl, stir together first 5 ingredients; set aside. In large bowl, mix on medium the next 4 ingredients until well blended. Gradually beat in flour mixture until well mixed. With spoon stir in carrots and walnuts. Pour in pans. Bake at 350° for 30 to 35 minutes or until cake tester comes out clean. Cool in pans 10 minutes. Remove from pans. Fill and frost with whipped cream.
Stir milk into pudding mix and set aside. Soften cream cheese (one minute in microwave) and mix with Cool Whip. Stir into pudding mixture, it can be a little lumpy. Alternate layers of crushed Oreos with filling in a large flowerpot, ending with Oreos on top. Chill until ready to serve. Insert artificial flowers in straws and poke into mixture, creating a nice looking arrangement.