HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put chicken, stock, ginger and salt in a pan; simmer for about 30 minutes. Heat oil in a small skillet; saute onions until golden. Blend in garlic, peanut butter, curry powder and milk. Cook mixture over low heat for about 4 minutes. Mix the flour and a small amount of water together until smooth. Remove chicken pieces from stock; add flour mixture to stock. Cook over medium heat, stirring constantly, until smooth and thickened. Pour onion mixture into sauce and blend well. Stir in the lemon juice and remaining seasonings. Add chicken pieces to the sauce and heat through gently.
Season brisket with salt, pepper, garlic and onions. Pour marinade over brisket and let stand overnight. Cover and bake at 250° for 8 hours.
Combine the first 9 ingredients and microwave on high for 1-1/2 to 2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving. In a salad bowl, combine the remaining ingredients and drizzle with the dressing and serve. Yield: 12-14 servings.
Mix salt and cabbage and place in large earthen jar. If more water or brine is needed, use 2 tablespoons of salt to each quart of water. Place in jars and seal. After 6 weeks, can be processed 15 minutes in water bath.
Preheat oven to 350°. Spread 1 cup cracker crumbs in a greased 8 x 11-inch baking dish. In a large skillet, melt 1/4 cup butter over medium heat. Add onions; cook until tender. Spoon onion over cracker crumbs.
Cream the Crisco, sugar and lemon rind. Add egg yolks. Add flour, baking powder and wine. Pat dough into greased jelly roll pan, reserving some for top. Cover with jelly or jam. Crisscross with rolls of remaining dough. Bake at 325° for 1 hour.
Heat oven to 350°. Melt margarine and cool; mix in sugar and eggs until smooth. Add remaining ingredients and stir until evenly mixed. Pour into an unbaked 10-inch pie shell. Bake for 1 hour.
Mix together all ingredients, except seasoned dressing mix. Top mixture with seasoned dressing. Bake at 350° for 30 minutes.
Melt butter, peanut butter and marshmallows together; mix with cereal. Press in a greased 9 x 13-inch pan. Lay chocolate bars, covering the top. Place in warm oven (250°) until softened. Spread with knife. Sprinkle with nuts, if you want.
Cut elephant into bite-size pieces. Salt and pepper to taste. This should take 2 months. Add enough brown gravy to cover. Cook over kerosene fire for 4 weeks at 465°. Serves 3,800 people. If more than 3,800 people are expected, add 2 rabbits, but do so only if necessary, as most people do not like to find hare in their stew.
Cook broccoli according to package directions; drain and spoon into a tightly greased 10 x 6 x 2-inch baking dish. Set aside. Combine soups, 1/2 cup cheese, milk, mayonnaise, eggs and red pepper. Spoon soup mixture evenly over broccoli. Sprinkle with remaining 1/2 cup cheese and paprika. Bake at 350° for 45 minutes.
In skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and brown. Add soup, water and vegetable combination. Heat to a boil. Cover and cook over low heat 5 minutes or until vegetables are tender. Serves 4. Prep. Time: 10 minutes. Cook Time: 20 minutes.
Combine in saucepan, brown sugar, granulated sugar, evaporated milk and butter or margarine. Bring to a full boil over medium heat, stirring occasionally. Remove from heat; add marshmallow cream, butterscotch and semi-sweet chocolate morsels. Stir until morsels are melted and mixture is smooth. Blend in nuts and vanilla. Pour into greased 9-inch pan. Chill until firm.
Place chops in baking dish and season to taste. Mix all ingredients together and pour or spread over chops. Bake at 350° for about 1 hour.
Combine all ingredients, except oleo and vanilla. Boil 7 minutes. Add oleo and vanilla; beat by hand to right consistency. Drop or pour out on buttered cookie sheet and break apart.
Mix together carrots, coconut and raisins. Combine remaining ingredients and stir. Makes 6 servings.
In skillet, cook bell pepper and onion in margarine until tender. Remove from heat. Stir in flour, oregano, salt, pepper, then water. Add milk, Worcestershire and cheese. Stir over low heat until thick. Cut frankfurters into pennies and add them with spaghetti to sauce. Put into greased 1-quart casserole. Top with buttered bread crumbs. Bake at 350° for 30 minutes.
Wash squash and cut into thin slices. Peel onions into thin slices (very thin). Cover squash and onions with water and add salt. Let stand 2 hours and drain. Add to the following mixture and heat.
Boil sugar and water for 10 minutes. Add remaining ingredients and freeze in shallow container. Serve while still slushy.
Combine mushroom soup and milk; set aside. Mix all other ingredients except the cheese together with 3/4 cup soup mixture. Divide tuna mixture evenly on the tortillas, roll up and place seam down in a greased 9 x 13-inch baking dish. Stir 1 chopped tomato or mild picante sauce into the remaining soup mixture and pour over the roll-ups. Bake, covered, 35 minutes in 350° oven. Remove the cover and top center of tortillas with the cheese. Bake, uncovered, for 5 minutes until cheese melts. If you wish to use more shredded cheese, you can put some in the tuna mixture.
Drain fruit and save juice. Cook macaroni in salt water until tender; rinse and drain. Mix sugar, eggs, flour, salt and juice. Cook until slightly thick. Put macaroni in bowl with cover. Pour hot sauce over macaroni; put cover on and refrigerate overnight. Fold in fruit and Cool Whip in morning.
Combine turkey and 1/2 cup nuts. Add remaining ingredients except remaining nuts; mix well. Shape into small balls and roll in remaining chopped nuts. Chill until serving time.
Melt butter in large skillet and saute garlic over medium heat about 3 minutes. Add wine and simmer 3 minutes. Add tomatoes, parsley, salt and pepper and simmer 10 to 12 minutes until very thick. Add scallops to pan and cook 3 to 5 minutes or until scallops are opaque. Do not overcook. In small bowl, mix bread crumbs and Parmesan. Transfer scallops to ovensafe pan and sprinkle with crumb mixture. Lightly brown under the broiler. Serve immediately.
Dump all ingredients into a large mixing bowl. Mix well. Pour into greased pie plate and set aside for 5 minutes. Do not stir. For coconut pie, add 1 cup sprinkled on the top. Bake at 350° for 40 minutes.
Preheat oven to 350°. Soak bread crumbs in milk for 10 minutes. Blend salmon in the rest of the ingredients, except egg whites. Fold in salmon to egg whites. Put in greased loaf pan. Bake 45 minutes.
Cook rice as on package; drain peaches and reserve 1/2 cup of the liquid and 12 peach slices. Drain remaining peaches. Mix drained peaches, sugar, lemon juice, margarine and spices into hot cooked rice. Mix well; simmer for 5 minutes. Pour into buttered 1 1/2-quart casserole. Pour whipped topping over rice. Arrange peach slices on top and bake at 450° for 15 minutes.
Combine all ingredients in container of an electric blender; process just until smooth, stopping once to scrape down sides. Mixture will be thick. Yields 3 1/2 cups.
Preheat oven to 375°. Blend margarine, sugar, eggs and bananas. Add remaining ingredients and mix. Drop by tablespoon onto cookie sheet which has been greased. Bake 10 minutes.
Cook the apples in the molasses and water until soft. Add the shortening and cool. Add the sugar and stir well. Sift the flour, soda, salt, cinnamon, cloves and nutmeg. Mix dry ingredients into the first mixture. Add the vanilla. Raisins or nuts may also be added. Bake in a 325° oven for approximately 45 minutes. Test occasionally. May serve with whipped cream or serve it up warm from the oven.
Mix dressing, sugar and vinegar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. Makes 8 servings.
Cook the onion until yellow in the margarine. Add and cook until brown the ground beef. Add the peeled tomatoes, celery, bell pepper, Worcestershire sauce, salt and pepper. Simmer 1 hour. Cook the macaroni and drain. Stir into meat mixture and enjoy.
Beat eggs in large bowl at low speed of electric mixer until blended. Stir in sugar, corn syrup, butter, vanilla and salt with spoon until blended. Stir in nuts, chocolate chips and bourbon. Pour into unbaked pie crust. Bake at 375° for 55 to 60 minutes or until set. Cover edge with foil, if necessary, to prevent overbrowning. Cool to room temperature before serving. Refrigerate leftover pie.
Blend first 4 ingredients and add bananas. Pour over flour mixture and stir to mix. Drop tablespoonful of batter onto greased muffin tins. Bake at 400° until light brown.
Mix together all ingredients and put in crock pot. Serve with cut up bagels or crackers.
Cook broccoli as directions on package say (small amount of salt in water). Combine soup, cheese, mayonnaise, onions and eggs. Put broccoli in an 8 x 12 x 2-inch casserole and pour other ingredients over broccoli. Sprinkle with cracker crumbs or croutons. Bake in a 350° oven for 30 minutes. Serves 10 to 12.
Cook broccoli	according to directions; drain. Cook onion in boiling, salted water until tender, about 10 minutes; drain.
Line a large casserole with tortillas. Layer meat, onions, beans and cheese, then cover with a layer of tortillas. Spread the soup over the top, then pour tomatoes over soup. Bake for about 30 minutes at 350°. Serve hot.
Fry hamburger and drain add onion and taco seasoning. In a big pot add all other ingredients with juice. Heat. Add the meat, stir and simmer to let flavors blend. (I use 2 cans of pinto beans instead of kidney beans, and an extra can of corn instead of hominy.) Top with Fritos and shredded cheese. Makes a lot but you can freeze.
Place all ingredients in a blender. Run blender for 1 minute on low speed. Pour equally among 6 small ramekins. Chill 2 hours or until firm. Top with whipping cream.
Preheat oven to 425°. Bake pastry shell for 8 minutes. Remove and reduce temperature to 350°. In a small pan, cook onion in margarine until tender. In medium bowl, beat together eggs, milk and bouillon. Toss together cheese and flour; add to egg mixture along with remaining ingredients. Turn into pastry shell. Bake 30 minutes or until set. Let stand 10 minutes before cutting. Serves 6.
Melt the butter or margarine and marshmallows together. Chop up fruit and nuts. Crush graham crackers. Mix fruit, nuts, graham crackers, coconut and raisins. Add melted butter and marshmallows. Mix well. Press down well into 2 tube or Bundt pans (ungreased). Let stand for about an hour. Run hot water over the bottom of the pan until the cake comes out.
In a saucepan combine oil, vinegar, water, celery seed, salt, pepper, onion, sugar and garlic. Bring mixture to boil. Add artichoke hearts. Cook until tender, 3 to 5 minutes. Cool; stir in pimiento. Chill until serving time. Drain, reserving marinade. Mix favorite green salad and add artichoke mixture. Toss with enough of the reserved marinade (about 1/4 cup) to coat greens.
Mix soup mix and sour cream. Refrigerate at least 2 hours. Serve with all kinds of bite-size vegetables.
Bake cake as directed in jelly roll pan or cookie sheet at 350° for 15 to 20 minutes. Cool. Mix flour and milk together. Cook until thick and cool completely. Cream sugar, shortening, vanilla and softened margarine together until smooth. Spread on cooled cake and refrigerate for 1 hour.
Cream butter and sugar; add eggs, flour, sour cream, vanilla, baking powder, soda and salt and mix well. Pour 1/2 of batter into greased tube pan. Sprinkle topping of cinnamon, brown sugar and nuts or dates on top of batter and top with remaining batter. Bake at 325° for 45 minutes to 1 hour. Cake will fall slightly when removed from oven.
Brown hamburger and onion and put in casserole. Layer in potatoes, then top with	soup which has been mixed with milk. Bake, uncovered, at 350° for 1 hour.
Combine ingredients. Drop into greased and floured muffin tins. Bake at 400° until golden brown. Makes 12 muffins.
Combine all ingredients. Bake at 350° for about 1/2 hour.
Mix the flour, butter, brown sugar and pecans together. Crumble on a rimmed cookie sheet and brown in oven; set aside. Beat egg whites; add sugar, gradually, while continuing to beat until stiffens. Then stir in the thawed strawberries mixed with lemon juice. Whip the cream until stiff and fold into strawberry mixture. Sprinkle all but 1/4 cup of pecan mixture in bottom of a 9 x 12 x 2 1/2-inch pan. Drop strawberry mixture on top by spoonfuls and gently spread until even. Sprinkle remaining pecan mixture on top. Freeze. Will keep two weeks in freezer.
Sprinkle salt over sliced cucumbers; let stand for 2 hours. Drain off water. Pour sugar and vinegar over pickles; let stand for 10 minutes. Stir and place cucumbers in containers and freeze. (Bags work great.) After 2 days, pickles are ready to eat. Thaw at room temperature. After completely thawed, store in refrigerator.
Melt margarine in a nonstick skillet over medium heat. Add turkey and brown evenly on both sides. Add lemon rind and juice. Cover and continue to cook 15 minutes or until turkey is no longer pink, turning once. Transfer turkey tenderloins to small serving platter and keep warm. Add almonds to skillet and saute until lightly browned. Pour almond mixture over tenderloins and cut in half to serve. Yields 4 servings.
In a large bowl, combine the oats, flour, brown sugar, baking powder, cinnamon, soda and nutmeg until smooth. In another bowl, combine the buttermilk, oil, mashed banana and egg. Stir the liquid ingredients into the dry ingredients all at once, stirring just until the dry ingredients are moistened. Fold in the dates.
Mix together oleo, cake mix and coconut until crumbly. Press into 9 x 13-inch pan and bake at 350° for 10 minutes. Place apples on crust. Sprinkle on sugar and cinnamon. Mix together sour cream and beaten egg. Drizzle over all. Bake at 350° for 25 minutes.
Mix warm water, 2 teaspoons of sugar and yeast; cover and let stand 20 minutes. Add 1/2 cup flour. Cover; let rise 20 minutes. Add milk, salt, eggs, 1 3/4 cups sugar, oleo and 4 cups flour.
Preheat oven to 350°. Dip chicken in eggs and bread crumbs and brown in oil. Place in baking dish. Sprinkle with 1/2 of cheese. Add Ragu sauce and top with the rest of the cheeses. Bake 30 minutes.
In medium bowl, mix all ingredients together and pour into ovenproof dish. Bake at 400° for 20 to 25 minutes. Serve with pita chips, bagel chips or crackers.
Beat butter for 1/2 hour, until creamy. Add egg, vanilla and sugar; beat. Shape cookies and bake at 325° for 15 to 20 minutes, until golden brown. Put hot cookies on wax paper and sprinkle with sifted confectioners sugar. May have to coat twice.
Add remaining teaspoon vanilla. Mix well and pour over 1st mixture. Line edge of pie crust with foil. Bake for 20 minutes. Remove foil and bake 15 to 20 minutes more or until knife inserted one-inch from edge comes out clean.
Brown ground beef. Add remaining ingredients. Cover and bring to boil. Reduce heat to simmer. Cook 30 to 40 minutes.
Brown hamburger, onion and pepper; drain. Add pepperoni, tomato sauce, spaghetti sauce mix and mushrooms; mix well and heat. Cook pasta; drain and add to hamburger mixture. Heat until bubbly. Shred or thinly slice the cheeses. Place 1/2 hamburger mixture in 9 x 13-inch pan. Sprinkle 1/2 cheese over the hamburger mixture. Repeat. Bake at 350° for 30 minutes. Excellent with salad and garlic bread.
Mix all ingredients together. Bake at 325° for 30 minutes, then put Cheddar cheese on top and melt.
In a Dutch oven, cook ground beef and onion until onion is tender. Drain. In a colander, drain one can of pork and beans, kidney beans, red beans and lima beans. To the Dutch oven, add all of the beans and all other ingredients. Cover and bake in a 350° oven about 1 hour or until heated through. Serves 24.
Mix and cream first 3 ingredients together well. Add eggs, one at a time, beating well after each egg. Blend in milk and vanilla. Place a vanilla wafer on bottom of cupcake holders and fill halfway up with mixture. Bake at 300° for 15 to 20 minutes. Cool completely and top with blueberry or cherry pie filling.
Combine first 5 ingredients. Mix well. Combine remaining ingredients in saucepan. Bring to a boil. Pour over corn mixture. Mix well. Cover; store in refrigerator overnight. Drain before serving. Keeps several days under refrigeration.
Mix sugar, oleo, Karo and salt together and boil on top of stove 4 minutes. Add vanilla and soda. Add peanuts, if using. Pour mixture over corn. Stir with spoon to coat corn. Pour into shallow pans and bake for 1 hour at 200°. Stir every 15 minutes. When done, let cool, then break up into pieces. Store in tight containers.
Mix ground chuck, oats, onions, salt, pepper, egg, A. 1. sauce and 1/2 can mushroom soup in a bowl by hand.
Mix ingredients thoroughly and pour into shallow, buttered 9 x 13-inch pan. Bake in 350° oven for 20 to 25 minutes or until set. Cut into 12 pieces. Very good for a brunch or lunch.
Saute okra in shortening about 10 minutes or until okra appears dry, stirring constantly. Add onion, garlic, salt, pepper and shrimp. Cook about 5 minutes. Add water, tomatoes and bay leaves. Cover and simmer 20 minutes. Remove bay leaves. Add liquid hot pepper sauce. Place 1/4 cup rice in bottom of 6 bowls; fill with gumbo. Serves 6.
Drain fruit cocktail and pineapple. Mix Cool Whip, Eagle Brand and lemon juice. Add fruit and nuts to this. Mix thoroughly and chill.
Combine the first 4 ingredients and let set overnight (covered). I use food processor for chopping. Next morning, rinse well with cold water and drain real good (I use nylon net). Press firmly to get water out. This is important. After thoroughly draining, put in pan the vinegar, sugar, nutmeg, turmeric, mustard, cornstarch and celery seed. Bring to boil; simmer 30 minutes. Put in prepared jars and seal. Real good.
Combine eggs and salt. Combine flour, dry bread crumbs and paprika. Dip each shrimp in egg, then roll in crumb mixture. Fry in a basket in deep fat at 350° for 2 to 3 minutes or until golden brown. Drain on absorbent paper. Serve with ketchup or tartar sauce.
Combine butter, soy sauce and maple syrup in a frying pan. Score franks or cut into pieces and add to simmering sauce. Stir until meat is coated, then simmer until sauce is dark and thick. The longer these are simmered, the better they are.
Combine softened cream cheese and Marshmallow Creme, mixing until well blended. Stir in lemon rind and cinnamon or ginger. Serve as a dip with chunks of fresh fruit or cubes of pound cake. Makes about 2 cups.
Wash celery. Cut into 3-inch strips. In mixing bowl, blend cheeses, peppers and chili powder. Stuff celery. Garnish with paprika.
Melt marshmallows with milk in top of double boiler. Let cool. Fold in whipped cream and strawberries. Pour into cool cooked pie crust or crumb crust. Cool for several hours. Serve with whipped cream and top each slice with a strawberry. Can make a day ahead.
Combine sugar, oil and eggs; mix well. Sift together dry ingredients. Add to mixture. Stir in carrots and nuts. Bake at 375° for 55 minutes. Makes 1 loaf.
Beat all ingredients, except food coloring, on medium speed until frosting is smooth and of desired consistency. If necessary, stir in additional milk, 1 teaspoon at a time. Tint with desired food coloring.
Mix boiled pasta with 1/2 of Italian dressing and the Salad Supreme. Let marinate overnight. Next day, add the remaining ingredients and Italian dressing. Mix well. Refrigerate.
Let bread rise according to directions on package. Roll out dough into a square. Lay down 1 layer of Mozzarella. Sprinkle with oregano. Lay down rest of ingredients. Start at one end and roll up dough. Tuck and smooth ends so ingredients will not ooze out. Brush loaf with melted butter and bake at 350° for 20 minutes.
Boil all ingredients for 3 minutes to form syrup mixture. Put 1 Tbsp. of mixture into glass and fill with water and ice. Stir well.
Put blueberries and pineapple in baking dish. Sprinkle cake mix over top. Slice oleo on top of cake mix. Bake at 350° for 30 minutes or until done.
Chop 1 onion into small pieces; drain your choice of meat. Mix with cream cheese. Mix all ingredients together and serve on crackers.
Combine the first 5 ingredients. Blend oil, orange juice, vinegar and seasonings; add to chicken mixture. Chill 1 hour. Drain. Add mayonnaise; mix well. Makes 6 servings.
Skin chicken first. Bake chicken in a 400° oven for 25 minutes. Drain. Return chicken to casserole. In a separate bowl, mix honey, jelly and seasoning. Pour over chicken. Sprinkle with dates. Bake for 15 minutes, after lowering temperature to 350°.
Gently combine first 5 ingredients and set aside. In saucepan combine last 4 ingredients. Place crab meat in individual baking dishes. Pour sauce over crab meat. Do not stir. Bake in oven at 400° to 425° for 20 minutes. Cheese is optional.
Cut leeks lengthwise in half to wash them good. Season pork chops with salt and pepper. Heat the oil heavy skillet and brown chops well on both sides. Remove from pan and set aside. Add onion to skillet and brown well. Return pork chops to pan and simmer for 15 minutes on each side. Meanwhile, wash leeks well and cut into slices lengthwise. Melt the butter in a sauce pan. Add leeks and brown lightly. Stir in green pepper and apples. Season with paprika. Add salt and pepper to taste.	Cover and simmer on low heat for 20 minutes. Serve the vegetables on the side with the pork chops.
Wash and dry chicken. Sprinkle inside and out with spice mixture. Stuff vegetables in cavity; add remainder around chicken in pot and place sliced fruits on top of bird. Add wine, cover pan and roast in 350° oven until done, approximately 1 hour and 15 minutes. Allow to stand 10 or 15 minutes. Serves 3 or 4.
Spread peanut butter on one cracker. Put 4 pretzels on each side. Add fangs. (Use small pieces of pretzel sticks.) Put the other cracker on top. Attach the raisin eyes with a little peanut butter. Enjoy the spider!
Bake cake as directed in 13 x 9-inch pan. While cake is still warm, punch holes all in cake. Mix sweetened condensed milk, cream of coconut and 1/4 frozen coconut and pour over cake. Put Saran Wrap over cake and freeze overnight. Next morning take out of freezer and put Cool Whip on cake and the rest of the frozen coconut. Keep in refrigerator.
Place tuna steaks in shallow baking dish. Combine remaining ingredients and pour over tuna. Refrigerate 45 minutes, turning once. Grill steaks over moderately hot coals 5 to 6 minutes per side, depending on thickness. Steaks are done when slightly pink in center.
Dissolve lemon jello in boiling water; add lemon juice. Cool slightly (just beginning to congeal). Separate eggs. Beat egg whites stiff and add 1/4 cup sugar slowly. Beat egg yolks with beater and 1/4 cup sugar. Beat whites and yolks together and fold into slightly set jello mixture.
In a saucepan, combine sugar, vinegar, water and salt. Bring to a boil and boil 1 minute.
Turn oven temperature to broil. Peel onion and chop very fine. Wash celery and chop until fine. Drain tuna. Combine with onion and celery in small bowl. Sprinkle with pepper. Add mayonnaise and mix. Toast English muffins, cut in half first. Spread tuna mixture on muffin. Place tomato slice on tuna. Top with cheese. Put on cookie sheet. Broil 5-inches from heat for 3 to 5 minutes or until cheese melts and starts to brown.
Preheat oven to 350°. Oil 8-inch round baking dish. Set aside. Mix flour, sugar, baking powder, baking soda and salt in medium bowl. Add buttermilk, egg and oil. Stir with fork until ingredients are moistened. Stir in raisins. Pour into prepared dish. Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from dish. Cool completely on wire rack.
Beat eggs one at a time. In a separate bowl, mix together butter, flour and sugar. Add frosting mix and nuts. By hand, stir into egg mixture. Bake for 60 to 70 minutes in a Bundt or tube pan at 350° until done. Cool and remove from pan.
Dissolve Jell-O and marshmallows in boiling water; set in refrigerator. Cream the cream cheese; add sugar. Blend in Cool Whip until thick. Add thickened Jell-O, pineapple and pecans. Pour into mold and chill. Serve as a sweet salad or dessert.