HumbleIntelligence/food-ner-1-Million huggingface dataset:
Salt a large cast iron skillet. Turn heat to medium and add meat, onions, and garlic. Cook until all meat is browned. Add tomato sauce, catsup, water and vinegar. As mixture begins to boil, add everything else. Adjust spices to taste, adding more salt if it needs perking up, turmeric and cumin for a sweatier chili flavor, cinnamon, cloves, and mace if you want it sweeter, cardamon for more bang, unsweetened chocolate for body.
Cook pasta, drain and set aside; keep warm. Saute shrimp and red pepper flakes in 2 tablespoons oil for 1 to 2 minutes, until shrimp are slightly pink. Arrange shrimp in a baking dish; sprinkle with Feta cheese and set aside. Add remaining oil in skillet; saute garlic over low heat. Add tomatoes and juice. Cook 1 to 2 minutes. Stir in wine, basil, oregano, salt and pepper; simmer, uncovered, for 10 minutes. Spoon tomato mixture over shrimp. Bake, uncovered, at 400° for 10 minutes. Serve over angel hair pasta. Garnish with fresh basil. Serves 3 to 4.
Combine flour, paprika and salt in a plastic bag. Add chicken and shake until well coated. Brown chicken on both sides in butter and oil. Add Sherry; cover and simmer about 25 minutes; or until tender. Combine cornstarch and cream, stir into pan. Cook, stirring until sauce thickens. Add lemon juice and wine. Sprinkle cheese over top of breasts, cover and let stand for 5 minutes to melt cheese.
Bring to boil 5 minutes. Cool; package in containers with liquid. Freeze. Cook with margarine. Season with pepper, if desired.
In a bowl, combine first 5 ingredients. Season with salt, pepper and m.s.g. Blend in egg and soy sauce. Beat mixture thoroughly. At one end of the wrapper, spoon about 2 tablespoons of the mixture and roll tightly. Brush end of wrapper with water to seal. Deep fry. Serve hot with sweet and sour sauce.
Brown hamburger and chop into very small pieces. Drain and put back in pan. Drain and chop the tomatoes and put in pan. Add all ingredients and heat over low fire. Feeds approximately 8.
Melt lard and add to molasses. Add vinegar-soda mix. Cut up butter and work with sugar and a little flour until there are no lumps. Add to other mixture. Add enough flour so you can stick finger in dough and it will not stick. Roll paper thin on well-floured cloth. Cut with cookie cutters. Bake in 300° oven for 5 to 10 minutes, just until done. Cool on pan a few minutes. Store in tightly covered box. Makes about 200 cookies.
Saute mushrooms and onion in butter or margarine for 5 minutes or until onion is clear. Stir in bread cubes and Cheddar cheese. Pour into greased glass casserole dish. Microwave on Medium-high for 10 minutes or bake at 350° for 20 minutes.
Cream butter, brown sugar and sugar together until creamy. Mix in eggs and vanilla. Add the oatmeal and flour. Then add chocolate chips. Bake on lightly greased cookie sheet at 375° for 10 minutes.
Boil chicken, celery, onion and bouillon until chicken is done. Pull chicken out and cool. Bring broth to boil and add vegetables and rice. Cook vegetables until done. Add cream of chicken soup. Stir in well. Add chunks of chicken and serve.
Line dish with vanilla wafers, then row of sliced bananas, then filling. Make another row of vanilla wafers, another row of bananas, then icing.
Cook noodles and broccoli separately according to their package directions. Drain well. Set aside.
Combine in order given. Bake in 10 x 15-inch greased and floured pan at 350° for 35 minutes.
Mix ground beef lightly with bread crumbs, egg, milk, onion, salt and pepper in a bowl. Pack mixture lightly into a 2-quart glass loaf dish. Cover with waxed paper.
Mix all ingredients. Put in iron skillet. Bake at 350° until golden brown.
Spread soup, mixed with milk, over alternated layers of potatoes, onions and cheese. Sprinkle with salt and pepper. Dot with butter. Bake at 350° for 1 hour.
Cream Crisco, butter and sugar in a medium bowl. Add eggs, one at a time, beating mixture after each. Add sour cream to mixture. In another bowl, combine flour and baking powder. Add to mixture, small portions at a time, alternately with milk. Mix completely and well. Add lemon and vanilla extracts. Bake at 325° for 1 hour and 30 minutes. Check with toothpick after cake has baked 1 hour and 15 minutes. Let cool, then glaze cake. Use Baker's Joy for tube pan.
Crust: Combine margarine, 2 cups flour and powdered sugar. Blend. Pat dough in greased 13 x 9 x 2-inch pan. Bake at 325° for 20 minutes.
Combine all ingredients (except eggs) in a heavy saucepan. Cook on the stove until the mixture thickens. Remove from the stove and add beaten eggs (use a mixer). Place the mixture back on the stove and cook until it has a pudding consistency. Cool and skim the top. Spoon pudding into dessert dishes. (May be used as filling for chocolate pie.)
Combine cream cheese, sugar and vanilla. Mix in large bowl at medium speed until well blended. Add eggs, one at a time; mix well after each addition. Remove 1 cup of batter. Blend chocolate into 1 cup batter; set aside.
Prepare cake mix as directed on package; add 1 1/3 cups of coconut after beating. Bake in greased and floured 15 x 10 x 1-inch jelly roll pan at 350° about 20 minutes or until cake tester inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan; cool on rack. Place on serving tray.
Blend the softened cream cheese and milk until smooth. Chop dried beef and onion and add to mixture. Stir in horseradish. Chill and serve with raw vegetables.
Toss stuffing mix with melted butter; set aside. Cook broccoli until almost tender; drain and set aside. Combine cheese and soup; cook over medium heat until cheese is melted, stirring frequently. Stir in broccoli. Pour into 10 x 6 x 2-inch baking dish. Top with stuffing. Bake at 350° for 20 minutes or until heated through and bubbly.
In mixing bowl, cream butter and sugar. Beat in egg and extract. Combine dry ingredients and gradually add to creamed mixture. Set aside 1 cup of dough. Tint remaining dough with red dye, wrap with plastic wrap and chill for at least 2 hours. Tint 1/3 c. reserved dough with green dye, wrap and chill. Wrap remaining dough and chill.
Stir instant pudding with milk until thickened. Add the Cool Whip. Line a 9 x 13-inch pan with the graham crackers. Pour half of the filling over crackers. Add another layer of crackers; pour rest of filling over them.
In bottom of a 13 x 9 cake pan put 4 ice cream sandwiches. Top with chocolate cool whip and crushed whopper candy. Repeat layering three times. Last layer put broken whopper candy on top of cool whip and drizzle with chocolate syrup.
In skillet, place onions, ground meat and sausage crumbled up. Cook until done, drain and set aside. In same skillet, place sliced squash and cook it down until tender; drain squash and mix all ingredients except bread crumbs in casserole dish or large Dutch oven. Cook at 375° for 20 minutes. Remove from oven and sprinkle crumbs. Let set for cooling.
Dissolve jello in 1 cup boiling water. Smash the bananas, chop nuts, drain pineapple and mix with strawberries. Add to jello.
Chop or grind the tomatoes, onions and sweet peppers medium. Add salt to taste. Cook the remaining ingredients about 10 minutes. Add chopped ingredients and cook all for 10 minutes. Can and seal.
Cook cabbage in boiling water until tender; drain well. In a large skillet, saute onion in 5 tablespoons butter until tender. Add soup and mix well. Add cheese; heat and stir until melted. Remove from heat; stir in cabbage, salt and pepper. Put in a 9 x 13-inch glass dish.
Mix water and yeast. Mix sugar and melted butter. Combine all ingredients. Put in airtight bowl in refrigerator. Dough is better when thoroughly cold or made the night before. Grease muffin tins. Spoon in dough. Bake at 350° until browned. Dough can be kept in refrigerator for one week.
Use part of milk to fix pudding according to directions. Add whipping cream and sugar; mix. Add rest of milk; beat 5 minutes. Delicious!
Preheat oven to 350°. Mix all together. Press into a 7 1/2 x 11 3/4-inch baking pan. Bake about 20 minutes in a 350° oven until lightly brown. Let cool.
Partially bake pie shell on preheated cookie sheet at 450° for about 6 minutes. Cook ground chuck and mushrooms until red color has disappeared. Drain off fat. Mix cheese, flour, salt, onion flakes and Worcestershire sauce. Mix eggs and Pet milk. Spoon meat mixture into pie shell. Pour egg-milk mixture over the meat. Bake at 375° on cookie sheet until knife inserted comes out clean, about 40 to 45 minutes.
Trim excess fat from meat. Combine flour, dry mustard, salt and pepper. Use to coat meat. Save remaining flour mixture. Melt shortening in skillet and brown meat on both sides. Push meat to one side. Stir in remaining flour mixture.
Keep in dry container. To make tea, use 2 teaspoons to 1 cup of hot water.
Mix ingredients in a saucepan. Pour in one cup of boiling water and cook mixture until clear. Cool slightly and pour over fresh, hulled strawberries in a baked pie shell. Refrigerate until chilled and serve with Cool Whip. Just like Frisch's.
In a small bowl, combine brown sugar, butter and syrup. Spread in 2 greased 8 inch pans; set aside. Unroll each tube of dough into a rectangle. Seal seams. Combine pecans, sugar and cinnamon. Sprinkle over dough. Roll up jelly-roll style on long side. Seal edge. Cut each roll into 16 slices. Place cut slices down on prepared pans. Bake 375° for 13-17 minutes or until golden brown. Cool in pans for 1 minute before inverting onto serving plates.
Melt 1 stick oleo with graham crackers. Press into baking dish (13 x 9 x 2-inches). Beat the rest of oleo with sugar and cream until smooth. Spread evenly over crumbs. Cover this with sliced bananas. Spread drained pineapple over this. Next cover with Cool Whip. Sprinkle nuts and cherries over Cool Whip. Refrigerate overnight.
Mix boiling water, sugar, salt and shortening. Soften yeast in 1/4 cup warm water and add 1/2 teaspoon sugar. When first two mixtures are cool, add yeast mixture to beaten eggs. Add 2 cups flour and mix well. Mix remaining flour and mix well. Mix, but do not knead. Cover and let set in refrigerator at least two hours. Shape into rolls and put in greased pan. Let rise in warm room until double in size. Bake at 400° until golden brown. Makes about 3 dozen.
Mix all ingredients except bread. Mound onto cocktail bread. Broil until puffed and browned (about 2 minutes).
Cream sugar and shortening until smooth. Sift flour and baking powder together 3 times. Add milk and flour alternately, stirring thoroughly. Lastly, fold in the stiffly beaten egg whites and flavoring. Bake in 3 layers in moderately hot oven 30 to 40 minutes.
Trim and butter bread. Lay in bottom of 9 x 13-inch greased cake pan. Spread ham over bread. Sprinkle Cheddar on top. Mix eggs, dry mustard, milk and a dash of salt and pepper. Pour over all. Cover with foil. Let stand in fridge overnight. Bake at 325° for 1 hour.
Combine all ingredients and beat for 4 minutes. Pour in tube pan and bake at 350° for 45 minutes.
In a large bowl, combine the apples and pecans. Combine mayonnaise and 2 tablespoons sugar; add to apple mixture and mix well. Combine raisins, cranberries and remaining sugar; sprinkle over apple mixture. Top with cheese. Serve immediately. Yield: 6 to 8 servings.
Melt cheese and butter. Stir constantly to keep from sticking. Sift sugar and cocoa. Pour melted mixture over sugar and cocoa. Stir well and add vanilla and nuts. Pour into a large pan and spread. This makes 6 pounds, but can be divided.
Sift together flour, sugar, salt, soda and cinnamon. Add eggs and oil and stir in vanilla, pineapple, bananas and pecans. Bake at 350° for 25 to 30 minutes in 9 x 13-inch pan.
Melt butter in a 9 x 13-inch pan. In bowl, beat eggs; add flour, milk, salt and baking powder. Stir with whip. Add cheese and spinach, mixing well. Spread in pan and bake at 350° until firm when pan is shaken. Cool 30 minutes before serving. Cut into 40 squares. Can be frozen for future use!
Grease and flour a 10-inch tube pan. Preheat oven to 350°.
Mix all ingredients in order given in large dishpan or bowl. Drop by ice cream scoop on lightly greased cookie sheet and flatten (6 per sheet). Bake 12 minutes in a 350° oven. Makes 10 dozen.
Brown ground beef and onion in a large skillet; drain. Stir in beans, seasoning mix and water. Bring to a boil. Cover. Reduce heat to low; simmer 15 minutes.
Best if prepared ahead and allowed to set overnight in refrigerator. Good served with assorted vegetables.
Pour mixture in pan. Cook in oven until golden brown. Can be served covered in brown bean broth.
Heat wok; add oil. Add garlic and stir-fry briefly; do not brown. Add prawns. Stir-fry just until prawns turn pink. Add green onions. Combine cornstarch, soy sauce and sake; add to wok. Toss and cook until thickened. Serve at once.
Preheat oven to 350°. Mix all ingredients well. Press mixture into a very well greased 9 X 9 pan. Bake for 30-35 minutes. Cool 45 minutes and cut into 1 1/2 inch squares. Makes about 2 dozen.
Place butter, garlic, lemon juice, parsley and salt in a shallow baking dish. Cover and microwave on High (100%) for 1 to 2 minutes or until the butter has melted. Add shrimp and cook, uncovered, 4 to 6 minutes on High (100%) until shrimp turn pink and are opaque. Stir twice while cooking. Serve over rice, garnished with peas and chopped red peppers.
Check crab meat for shells. Drain canned shrimp. Add to bowl, crab meat, shrimp, sea legs, celery, onion and green pepper. Mix lightly. Add mayonnaise and hard-cooked eggs. Salt to taste.
Melt butter in casserole dish; add remaining ingredients and mix together. Bake at 325° for 1 hour.
Cook meat with onions, bay leaves, salt and pepper until meat is done. Shred meat and leave in broth, keeping enough broth to simmer barbecue. Add rest of ingredients and heat until flavor is reached. Serve on buns.
In a punch bowl, stir together juices and ginger ale. Scoop sherbet into punch bowl. Serve immediately.
Mix all ingredients before adding meat. Brown meatballs in electric skillet. Remove meatballs from skillet to make gravy.
Boil chicken, set aside to cool and save broth. Add more water, enough to cover egg noodles, and bouillon cube. Bring to a boil. Add egg noodles. Cook until tender. Meanwhile saute mushrooms, celery, & carrots in butter. When noodles are tender add mushrooms, celery, carrots and butter that you sauteed them in, add chicken, salt & pepper, and garlic. Bring to a rolling boil. Add fresh parsley. Serve hot.
Mix orange gelatin and 1 cup boiling water. Drain oranges (put juice with cold water to make 1 cup) and add to gelatin. Cool in refrigerator for 20 minutes. Whisk powdered pudding into gelatin. Fold in Cool Whip. Add oranges. Chill for at least 1 hour or long until set.
Cream the butter and sugar. Add the rest of the ingredients. Shape into crescents and bake for 10 minutes at 350°. Roll warm cookies in powdered sugar.
Pour into a greased cookie sheet. Bake at 350° for 20 to 25 minutes. Spread 1 jar peanut butter right out of oven. Let cool.
Slice liver thin; dip in boiling water for an instant, then drain. Sprinkle with seasoning; roll in flour. Fry in drippings; turn once. Add hot water and green onions. Reduce heat; cover and cook 15 minutes. Serve with grits.
Boil whole chicken; save broth. Take chicken out of broth and debone. Keep until after making noodles.
Mix shortening, sugar and eggs well; in separate bowl mix flour, cream of tartar, baking soda and salt. Gradually add flour mixture to shortening mixture and combine thoroughly. Shape into 1 inch balls; roll into 2 tablespoons sugar and 2 tablespoons cinnamon that	have been mixed together. Place 2 inches apart on greased cookie sheet. Bake in 350° oven for 8 to 10 minutes or until lightly brown.
Rinse grapes. Cut in half. Remove seeds. Put in bottom of large glass bowl. Peel and slice bananas. Spread over grapes. Drain peaches well. Cut into small pieces. Spread bananas. Rinse raspberries. Sprinkle over peaches. Peel oranges. Remove white skin. Slice into small pieces. Spread over raspberries. Peel and slice kiwis. Spread over oranges. Pour orange juice over all. Sprinkle with powdered sugar.
Combine sugar, syrup and water. Place over low flame and stir constantly until sugar is dissolved and mixture boils. Continue cooking until a small amount of syrup forms a soft ball in cold water or spins a thread when dropped from tip of spoon. Pour syrup in fine stream over beaten egg whites, beating constantly. Add vanilla; continue beating until mixture loses its gloss.
Mix the first 3 ingredients in a saucepan; simmer. Arrange chicken in a 9 x 13-inch baking dish; pour sauce over. Bake for 1 hour	and 30 minutes at 350°. Turn chicken over halfway through. Leave uncovered.	Salt and pepper to taste.
Cut up and brown chicken in butter. Add 4 cups hot water. Bring to a boil. Add stuffing seasoning. Stir. Add stuffing crumbs. Mix well. Turn off heat. Let stand until water is absorbed. Fluff with fork. Top with turkey or chicken gravy.
Cream butter and sugar. Add honey and beaten egg yolks. Add remaining dry ingredients mixed together alternately with milk. Stir in fruit and nuts. Fold in beaten egg whites last. Bake at 325° for about 45 to 50 minutes in a 9 x 13-inch greased pan. Serve with whipped cream topping.
Mix cream cheese and pineapple; roll in pecans and chill for an hour. Serve on wheat crackers.
Cream butter with sugar. Add eggs, then the dry ingredients alternately with the milk. Spread half the mixture in a greased 8 x 10-inch baking dish. Cover with apples and top with remaining batter. Bake at 375° for 30 minutes. Serve warm and top with pudding sauce.
Add chocolate chips to prepared pancake mix. Fry in hot, greased pan until bubbles form on surface, then turn and brown on other side.
Cream butter and sugar. Add egg and vanilla and stir in dry ingredients, then pecans. Dough should be thick. Make rolls with dough and wrap in wax paper. Keep refrigerated overnight and bake the next day, or whenever you wish to.
Mix and pour pineapple and pie filling into a 9 x 13-inch greased baking dish. Spread cake mix over mixture in dish. Pour melted margarine over cake mix. Cover with chopped pecans. Bake at 350° for 50 minutes to 1 hour.
In large bowl, whisk together first 8 ingredients. Add other ingredients. Toss to coat. Cover. Chill for 1 hour to blend flavors before serving.
Mix first 5 ingredients well. Pour into punch bowl. Just before serving add Ginger Ale and sherbet.
Saute ground chuck; drain out excess grease in colander. Return to frypan and on low to medium heat, add onion, salt, pepper and mushrooms. Turn down to low heat and blend in soup. After blended, add sour cream; blend slowly and set on simmer. Do not boil. Serve over rice or noodles or any type of pasta you desire.
In skillet, saute ground beef in 1 tablespoon oil until meat loses its pinkness. Transfer to pan. Peel and chop onion; dice celery and carrot. Chop ham into small pieces. Saute in remaining oil with onion, celery and carrot. Transfer to pan with ground meat. Combine. Add water, tomato puree, garlic, salt, pepper and thyme. Cover; cook for 20 minutes. Add chicken broth. Cook for a few more minutes. Cook pasta according to directions. Drain well. Serve immediately with sauce. Sprinkle with Parmesan cheese.
Combine red pepper, soup and sour cream; stir in chicken. Spoon into casserole dish and top with mixture of butter, cracker crumbs and poppy seeds. Bake at 350 degrees about 30 to 40 minutes or until brown on top and bubbly.
Mix sausage, cheese, Bisquick and hot sauce until well mixed. Form into 1 1/2 inch balls. Bake at 350° for 30 minutes on ungreased cookie or baking sheet. Serve hot. May be frozen; these freeze well. Just put in oven frozen and bake 5 minutes.
Mix all ingredients together. Put into greased loaf pans. Bake at 350° for 45 to 60 minutes.
Place berries in bowl. Add lime juice and sugar. Crush berries slightly. Let stand about 1 hour. Add pineapple juice. Put 1 quart of this mixture into punch bowl over block of ice. Add 3 bottles of ginger ale. Serve. As supply is depleted, add 1 quart of the fruit juice mixture and another 3 bottles of ginger ale. Makes 200 (1/2-cup) servings. Can make smaller amounts.
Melt chips on low heat. Remove from heat and add noodles and nuts. Drop by spoonfuls on wax paper.
Poach 5 chicken breasts (boned, skinned and cut into bite size pieces). (Poaching Method: Put in saucepan and barely cover with water. Add celery stalk and 1/2 medium onion; boil for 20 minutes.) Place thawed broccoli on bottom of 9 x 13-inch pan. Place chicken over broccoli. Mix remaining ingredients and pour over chicken. Top with bread crumbs (dried), mixed with 2 tablespoons butter, melted. Bake 1 hour at 350°. Make a day ahead; refrigerate.
Cook meat together; drain off fat. Add cheese; stir until melted. Spread on open biscuits or rolls.
Mix first four ingredients. Add eggs and mix lightly. Put in shallow baking dish and top with crumbs. Dot with margarine. Bake in moderate oven (350°) for about 30 minutes. Sprinkle with paprika.
Preheat oven to 350°. Quarter biscuits. Roll in cinnamon, sugar and nutmeg (mix ingredients before rolling biscuits). Place biscuits in greased Bundt pan. Melt oleo, brown sugar and water; boil 2 minutes and pour over biscuits. Bake at 350° for 25 minutes.
In large pot brown ground beef. In small frying pan, cook onions and bacon until onions are transparent. Combine with ground beef. Add remaining ingredients, being sure to add tomato juice last. Cover and simmer on low for 1 1/2 hours. Stir frequently. Serve topped with grated Cheddar and chopped onion. Serve with crackers or cornbread.
Cream the butter, sugar and egg together. Mix milk and lemon extract, then mix remaining ingredients together, except raisins. Add the raisins, if desired. Roll in balls (1 teaspoon). Place on greased cookie sheet. With a fork (dipped in flour), crisscross the ball, pressing it flat. Bake at 400° for 8 to 10 minutes.
Combine and simmer all ingredients until cranberries pop (about 10 minutes). Good with pork as well as turkey. Yields 1 1/2 quarts.
Preheat oven to 325°. Sprinkle the chicken parts with salt and pepper. Brush them with melted butter and place them, uncut side down, on a rack in a large metal baking pan. Roast for 30 minutes. Turn over and roast for another 20 to 25 minutes.
Wash and pack medium size cucumbers in clean quart jars. Put fresh dill, garlic, etc. in jars to your own desired taste.
Set out, but do not grease, a 10 x 4-inch tube pan. Measure and sift together the flour and confectioners sugar 3 times. Measure into a large mixing bowl the egg whites, cream of tartar and salt; beat until foamy. Gradually add 2 tablespoons of sugar at a time, beating well. Continue beating until meringue holds a stiff peak. Fold in vanilla. Fold in gradually the mixture of flour and sugar. Pour into ungreased tube pan. Bake 30 to 35 minutes at 375°.
In large bowl, combine all ingredients. In large baking pan, shape into loaf. Bake 1 hour or until done at 350°. Makes about 8 servings.
Cream butter and sugar. Add eggs and flour alternately. Use 4 cups of flour, adding one at a time. Next add the jar of jelly, blending well. Use the 5th cup of flour to coat the fruit and then add to mixture, blending together well. Pour into greased and floured pan. I use steeple pan and line it with wax paper. Cook at 200° until done. Yields 2 cakes.
Melt margarine in saucepan. Saute onion until tender. Blend in flour. Gradually add broth. Cook, stirring constantly, until mixture comes to a boil. Boil 1 minute. Stir in rice, mushrooms, carrots, almonds and salt. Simmer 5 minutes. Blend in half and half and sherry. Heat to serving temperature. Garnish with minced parsley.
Cream butter and brown sugar until light. Add flour and chopped walnuts. Cream with spoon until mixture forms crumbs. Set aside 1 cup mixture for topping. Press remaining crumb mixture into ungreased 8-inch square pan. Bake in moderate oven at 350° for 12 to 15 minutes. Set pan on rack to cool.
Chop up your cabbage. (I do mine in a blender.) Add enough mayonnaise to make it pretty juicy (about 7 or 8 tablespoons). Add about 1/4 cup sugar, 1/4 teaspoon salt and a dash of pepper. Mix together well. It is better after it gets cold.