HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan cover diced potatoes and green onions with water. Cook until tender. Turn heat down low. Add half and half and butter. Add instant potatoes to thicken. Add salt and pepper to taste. Cook just until thoroughly heated.
Cut hot dogs into small pieces. Cover with sauce and honey. Cook in microwave for 9 minutes.
Combine and toss with Italian dressing. Chill before serving. Makes 6 servings.
Cook lima beans as directed. Drain and blend in soup and pimentos. Place in casserole dish. Pour melted oleo over mixture and top with cracker crumbs. Bake at 350° for about 25 minutes.
Butter a baking dish. Layer 1/2 of the bread crumbs and then layer 1/2 of the carrots, celery, peas and potatoes. Add all the onions. Sprinkle with 1/2 of the salt. Place another layer of the vegetables and sprinkle the rest of the salt on top. Beat eggs well and pour over top of vegetables. Cover with remaining buttered crumbs. Bake at 350° for 1 hour.
Cream shortening and sugar. Add eggs one at a time. Combine flour, baking powder and salt. Fold into sugar mixture. Add vanilla, nuts and chips. Spread into 9 x 13-inch pan (mixture is stiff). Bake at 350° for 30 minutes. Do not overbake.
Cook chicken; cool and dice. Cook couscous and cool. Combine chicken, couscous, carrots, peas, red peppers and green onions. After soaking raisins in orange juice, drain and add raisins to couscous, reserving orange juice. Combine vinegar, orange juice, curry, mustard, salt and pepper. Shake or blend thoroughly. Add oil and blend. Pour over couscous and toss. Chill until serving.
Preheat the oven to 350 degrees. Grease 1 6-cup loaf pan, 9 1/4 X 5 1/4 X 2 1/2 inch, with butter. In a large saucepan, over medium heat, add the half and half. When the cream comes to a gentle boil, whisk in 1 cup of the chocolate chips, whisking constantly until all the chips have melted and are incorporated into the cream, remove from heat. Whisk the eggs, sugar, cinnamon, nutmeg, vanilla and Grand Marnier together, in a large mixing bowl until very smooth. Add the egg mixture to the cream mixture and mix well. Add the bread, incorporate thoroughly and let the mixture sit for 30 minutes, stirring occasionally. Pour half of the mixture into the prepared pan. Sprinkle the top with the remaining chocolate chips. Pour the remaining bread mixture over the chocolate chips. Bake until the pudding is set in the center, about 55 minutes. Let cool for 5 minutes. To serve, cut the pudding into 1 inch thick slices. Top with spiced cream, the recipe of which follows. Makes 10 servings.
Cook sliced carrots in salt water until tender. Do not overcook. Alternate layers of carrots, onion and pepper in glass bowl. Mix all other ingredients and beat 3 minutes. Pour over carrots; sprinkle with paprika. Chill 24 hours. Serves 12 to 15.
Peel potatoes. Cut each potato into 4 wedges, then cut wedges in half. Rinse with cold water. Place potatoes in a large pot with water just over the top of potatoes. Bring to a boil. Turn heat down to medium-high and cook for 20 minutes or until potatoes can be easily cut with a fork. Drain.
Mix all ingredients together and pour into a casserole dish, sprayed with cooking oil. Top with bread crumbs. Bake in 350° oven for 45 minutes or until center is set.
Cut potatoes lengthwise to wedges and leave rind on. Put potatoes in microwave-safe dish; add onions. Sparsely add salt; brush on both margarine and browning spray. Microwave about 8 1/2 minutes on High. (If you do it right, you'll go back and make a second batch before you finish eating.)
Cream the butter. Sift into it the powdered sugar and cocoa. Use just enough cream to make good spreading consistency.
Beat sugar and oil together; sift dry ingredients and add to first mixture, alternating with eggs, beating after each addition. Add vanilla and fold in nuts and apples; pour into greased tube pan. Bake at 350° for 1 1/2 hours. Batter will be thick.
Mix together first 4 ingredients and pour in 9 x 13-inch pan. Mix together remaining ingredients and pour over cake. Bake at 350° until lightly brown or approximately 35 minutes.
Mix all and spread on the tortillas, roll up, let stay in refrigerator until well chilled. Cut into little rolls. No cooking.
Brown meat; drain. Saute onion, pepper and celery in oil until tender. Add rice; cook for 5 minutes, stirring constantly. Remove from heat. Add all other ingredients. Bake in a 350° oven in shallow pan. Cover; bake for 1 1/2 hours, or until rice is tender.
Combine the flour, cocoa and baking soda; set aside. Cream the sugars and margarine. Add vanilla and eggs. Mix flour into creamed mixture. Chill dough. With floured hands, shape 1 tablespoon of dough around a Rolos. Cover completely. Roll in sugar. Bake on ungreased sheet 7 to 10 minutes. Cool 2 minutes on pan, then cool on rack. Makes 3 1/2 dozen.
Grease and flour a 9 x 13-inch pan. (Use a bit of cake mix with flour.) Melt caramels and 1/3 cup evaporated milk in pan over low heat, stirring constantly. When melted, cover and set aside to cool. Combine cake mix, 1/3 cup evaporated milk, margarine and nuts. Spread 1/2 of cake mixture in cake pan and bake for 6 minutes at 350°. Remove from oven and sprinkle with chocolate chips. Spread warm caramel mixture over chips. Crumble rest of cake mixture over caramels and bake for 15 to 20 minutes at 350°. Cool before cutting.
Put rice in top of double boiler (2-quart). Put water in, leaving 1-inch space to top of pan. Cook over boiling water for 1 hour. Water will be absorbed. Beat eggs, sugar, vanilla and spices. Add this and raisins to rice. Cook 15 more minutes over boiling water.
Mix all ingredients by hand. Pour into lightly greased loaf pans (3). Bake at 350° for 45 minutes. Top will crack.
Set aside seasoned (salted and peppered) crawfish tails. Saute onions, celery, green onions and mushrooms in butter until soft and clear in color. Add soups and stir until smooth. Add crawfish and simmer for 25 minutes. During last 5 minutes, stir in parsley. Serve over rice.
Saute onion and celery in margarine; add to the rest of the ingredients and mix well. Put in a greased 9 x 13-inch pan and bake 45 minutes at 350°.
My father was Puerto Rican and Cuban. My mother is German and Irish. When they got married, my mother got my Cuban grandmother's recipe for Spanish rice. Being a picky eater herself and having 4 kids, my mom distilled the recipe down to a mild version without all the "slimy" things in it that most kids won't eat. I jokingly call it my mother's Irish Spanish rice! Each year on Three King's Day (January 6), I bring this rice in for my children's classes.
Cook and drain noodles. Cook beef and sausage. Drain. Add next 7 ingredients. Simmer uncovered for 1 hour.
Mix soup mix and water. Simmer 5 minutes. Put 2 tablespoons tomato sauce into cup. Add seasoning and mix well. Add mixture to ground beef and blend well. Add remaining sauce to onion soup mixture. Shape into small balls and place in casserole dish. Pour soup mixture over meatballs. Cook one hour at 350°. Serve over plain or spiced rice. Makes 20 meatballs.
Mix together the beef, onion, salt and pepper; put in baking dish. Combine mushroom soup, water and sour cream; pour over casserole. Bake at 350° for 45 to 60 minutes, or at 375° for 30 minutes. Serves 4 to 6.
Mix all ingredients together. Spoon into muffin pans.	Bake at 400° until brown. Makes 12 rolls.
Melt margarine in large skillet and saute onions in same. In a large mixer bowl combine eggs, Bisquick, cottage cheese, sour cream and sugar. Beat on medium until very well mixed. Add onions and beat until well blended. Pam mini-muffin tins. Fill about 3/4 full. Bake at 350° for 25 minutes.
Mix all ingredients thoroughly. Press 1/2-inch thick into baking pan. Bake at 375° for 20 minutes.
Cream all ingredients, but shrimp. Add to taste garlic salt, lemon juice and Worcestershire sauce. Add shrimp.
Mix dry ingredients. Add cream and stir well. Pour into an unbaked shell. Dot with bits of butter and a little nutmeg. Bake in a moderate oven until filling is thick. Stir with a fork several times while the pie is baking to prevent settling.
Cook mixture slowly until tender and slightly thickened. Stir frequently to prevent sticking. Pour into jar and seal.
Mix above ingredients all together. Grease a cookie sheet and form dough into 3 to 4 loaves. Bake at 350° for 30 minutes or until golden brown. Remove from oven.
Mix together the wine, soy sauce and seasonings. Place the steak in a long glass baking dish and pour the marinade over the meat. Cover and chill at least 12 to 18 hours, turning meat once or twice.
Brown meat and onion in shortening. Mix in the salt, pepper, corn, soup, water and cheese. Pour into a 2-quart shallow casserole. Top with the chow mein noodles. Bake at 350° for 30 minutes. Serves 4 to 6.
Cook the potatoes in the stock and white wine until soft, then add all of the other ingredients, except the heavy cream. Simmer 5 minutes. Cool. Process the soup in a food processor or blender until smooth. Chill well. When ready to serve, add the cream. Serve the soup in chilled glass bowls for a cool look. Garnish with a sprig of fresh mint, if desired.
Steam meat until well done; set aside. In a saucepan heat oil until hot. Saute onion. Add meat to oil. Fry meat for 1 minute and add tomato paste. Stir in blended fresh tomato and bell pepper. Add all other seasoning ingredients. Let stew simmer for 15 to 20 minutes. Serve over white rice, boiled potatoes or eat with any other food of your choice.
Peel and slice eggplant 1/4-inch thick. Beat eggs with water. Heat oil to 350°. First dip eggplant slices in flour, then egg, then crumbs. Fry on both sides until golden; drain well on brown paper bag or paper towels. Arrange in casserole dish, layering eggplant, cheese and sauce. You may add browned hamburger, Italian sausage, whatever you prefer to the sauce or as a separate layer. Bake at 350° until cheese is melted and sauce is bubbly. Serve with a green salad and garlic bread.
Cut tops off peppers; clean and soak for 5 minutes in hot water. Mix first 5 ingredients and put into peppers. Place peppers in greased baking dish and pour tomato soup over the top. Bake for 1 hour at 300°.
Dissolve yeast in 1/4 cup water. Stir in next 5 ingredients until dissolved, then cool to lukewarm. Add eggs and 2 cups flour. When smooth, add 6 to 7 cups flour. Knead until smooth. Let raise until double. Shape in rolls and raise again. Bake at 400° for 12 to 15 minutes.
In a bowl, arrange the sliced cucumbers, salting them in layers. Cover with a saucer and weight down with something heavy. Let stand for several hours, or until juices run out. Pour off the cucumber juice, which will take care of most of the salt. Combine all other ingredients and add to the cucumbers. Mix and chill. Makes 4 to 6 servings.
Combine muffin mix and poultry seasoning; add egg and milk, stirring just until dry ingredients are moistened. Pour batter into a well-greased 8-inch square baking dish; bake at 400° for 18 to 20 minutes.
Combine cherry pie filling and lemon juice. Spoon into a lightly greased 1-quart casserole. Combine flour, brown sugar and cinnamon. Cut in butter with a pastry blender until mixture is crumbly. Stir in oats. Sprinkle mixture over pie filling. Bake at 425° for 20 to 24 minutes. Serve with ice cream, if desired. Yields 4 to 6 servings.
Saute onion, carrots and garlic in oil for 5 minutes. Add meat and m.s.g. and brown 15 minutes. Add remaining ingredients and simmer 2 hours. Serve on broad, hot, buttered noodles.
Mix first 6 ingredients well. Take small amounts of meat mixture (about 1 tablespoon) and place in center of wonton wrap. With wet fingers, wet all sides of wonton wrap and fold over into a triangle, pressing all sides down firmly, flattening the meat mixture lightly.
Rinse spinach and drain well to remove excess water. Remove large stems and tear spinach into bite size pieces. Arrange spinach in salad bowl.
Make hamburger into a 4-inch patty for each person. On each patty place sliced potatoes, onion or cheese. Dab of butter on top; wrap in foil tent style. Bake 45 minutes at 350°.
Pour dressing over warm spaghetti. Add green onions, bell peppers, black olives and cheese. Put in refrigerator for 3 to 4 hours before serving.
Brown meat and drain. Drain mushrooms and tomatoes, reserving juice. Add water to juice to make 2 cups of liquid. Add mushrooms, tomatoes, liquid, rice and sauce mix to meat. Stir. Bring to a boil, reduce heat, cover and cook on low heat for 25 minutes or until rice is tender and mixture right consistency. Stir occasionally. Yields 4 to 6 servings.
Preheat oven to 400°. Sift together flour, baking powder and salt. Cut in shortening until mixture resembles meal, then stir in milk until you have a soft dough. Roll out into a large rectangle on a floured board and cut into 6 squares. Place an apple on each square, moisten the edges and fold to enclose fruit, pinching seams securely. Set dumplings in shallow baking dish.
Combine ingredients in large casserole (2-quart). Top generously with Parmesan cheese. Bake at 350° for 1 hour.
Brown sausage and drain off fat. Mix sausage and Cheez Whiz. Cut open English muffins. Top each half with sausage and cheese mixture. When ready to serve, toast for a few minutes in oven. These can be prepared ahead of time and kept in refrigerator or freezer.
Cream Crisco, sugar and eggs. Add vanilla. Sift together the flour, salt, soda and cream of tartar and add to the wet mixture, mixing thoroughly. Chill dough. Shape into balls. Bake on an ungreased cookie sheet at 375° for about 10 minutes.
Crush crackers with rolling pin. Mix crackers and soft butter with a fork. Cook broccoli halfway. Drain. Sprinkle cracker mixture on bottom of a square 9 x 9 x 2-inch dish or an 8 x 8-inch dish. Save reserve for top. Add and layer broccoli in pan or dish. Top broccoli with favorite cheese. Sprinkle rest of cracker mixture over top. Cook for 20 to 30 minutes or until cheese is melted and cracker mixture is a light brown.
Cream butter and 1/2 cup sugar in bowl. Sift flour, salt and baking powder together. Add alternately with milk to the cream mixture. Strain cherries; add water to the juice to make 1 1/2 cups liquid. Add extract. Mix cornstarch with remaining sugar; add to liquid. Add food coloring. Pour hot juice over batter. Spread cherries over top. Bake for 40 to 45 minutes in 350° oven.
Grease and flour cookie sheet. Cream butter, sugar and vanilla. Gradually add flour, salt then nuts. Form balls size of walnuts. Bake at 400° for 8 to 15 minutes or until slightly brown. Roll in powdered sugar when slightly cool.
Preheat the oven to 325°. In a heavy skillet, saute the bacon strips over medium heat until crisp. Add the onion and garlic and continue cooking until the onion is transparent, but not browned. Transfer the bacon, onion and any fat that may have accumulated to a mixing bowl. Add the remaining ingredients and combine well. Pour the mixture into an ungreased 2-quart baking dish and bake, uncovered, at 325° for 2 1/2 to 3 hours. Serves 4.
Thaw cod fillets. Preheat oven to 350°. Prepare large baking pan with vegetable pan coating spray. Sort cut fish into six equal serving pieces. Place in prepared pan. Combine remaining ingredients except lemon wedges. Mix well. Spread on top of fish. Bake 30 to 40 minutes or until fish flakes easily with a fork. One 4-ounce serving contains 185 calories.
Mix dry; add wet. Mix well. Pour in greased and floured 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes; cool.
Cream sugar and egg; add peanut butter. Mix well. Form into small balls. Flatten with fork. Bake 8 to 10 minutes at 350°.
Spread batter evenly in greased and floured 15 x 10 x 1-inch pan. Top with nuts. Bake in a 375° oven for 15 minutes. Turn out on towel sprinkled with sifted confectioners sugar and starting at narrow end, roll cake and towel together; cool on rack. Unroll; spread with filling. Roll up again.
In saucepan, boil potatoes in jackets until tender. Drain, peel and mash. Measure out 4 cups sweet potatoes in large mixing bowl and blend in sugar, butter and spices. Stir in egg mixture until thoroughly blended. Pour in unbaked pie shell. Bake on lowest rack in a 325° oven for 40 minutes or until light brown.
Preheat oven to 400°. Cut bread lengthwise. Mix butter, thyme and Tabasco; spread on both sides of bread. Layer onions then top with cheese. Put top back on bread, wrap in foil and bake 20 to 25 minutes until crusty.
Saute ground beef until browned; add onion and cook until tender. Add remaining ingredients; stir over low heat until cheese melts. Serve with corn chips. Yield: 1 quart.
Cook the first 5 ingredients until soft balls form in cold water. Remove from heat. Add the peanuts or pecans. Put back on heat and let form soft ball again. Stir good. Pour into buttered muffin pan or drop on wax paper. Makes about 20 to 24.
Sift flour and measure. Add soda, salt and baking powder. Sift again. Cream shortening and add sugar gradually. Beat again until light. Add eggs and vanilla.
Cream butter, sugar, eggs and flour. Add other ingredients. Bake in unbaked pie shell at 325°.
Cream sugar and cream cheese well. Add remaining ingredients. Fold in Cool Whip. Chill well. Can also substitute 2 cups fresh or frozen strawberries for cherries.
Combine in saucepan sugar, evaporated milk and butter. Bring to a boil. Boil 5 minutes, stirring constantly. Remove from heat and add chocolate chips. Mix and stir until chocolate morsels are melted. Add remaining ingredients. Mix well. Spread in well greased 11 1/2 x 7 1/2 x 1 1/2-inch pan. If desired, top pieces with walnut halves. Cool. Cut into squares. Makes 4 dozen.
Dissolve jello in hot water. Add cold water, lemonade and pineapple juice. Freeze mixture until firm. Remove from freezer and add lemon-lime soda. Stir until slushy.
Mix all ingredients together and rub under skin of turkey, all over. Grease inside of brown bag. Place on a rack. Place turkey inside of bag. Close with paper clips. Put pan under rack and bake. After cooking appropriate time, remove bag and return to oven to brown.
Boil noodles with salt and oil. Layer with cream cheese. Layer noodles, sauce. Repeat until out of stuff. Top with Mozzarella cheese.
Mix crackers with 1 stick of butter and 1 tablespoon of butter. Spread in bottom of 9 x 13-inch pan. Mix pudding with milk and coconut. Add ice cream. Top with Cool Whip; sprinkle coconut on top. Keep cool.
Beat cream cheese and milk until fluffy. Add peanut butter and blend.	Add lemon juice and vanilla; blend. Fold in Cool Whip and pour into prepared pie shell. Top with more Cool Whip. Chill until set.	Will make 2 (8-inch) pies or 1 generous 10-inch pie.
Bring to a boil the oil, vinegar, celery seed, salt, dry mustard and 1 tablespoon of sugar.
Peel and grate the zucchini. Add 1 cup water; bring to a boil. Reduce heat and cook for 6 minutes. Add the sugar, lemon juice and crushed pineapple. Cook for 6 more minutes. Add the Jell-O; mix well. Pour into jars and seal, or cool and pour into plastic containers and freeze. Makes about 4 plus pints.
Place meat in dish, combine honey and next nine ingredients, stir well. Pour over meat. Cover and refrigerate over night, turning once or twice. Grill or broil 25 - 35 minutes basting once or twice.
Cream butter, sugar and salt. Add eggs, one at a time, and beat. Add syrups and chopped nuts. Mix well. Bake at 300° for 1 hour and 15 minutes.
Cut tomatoes into 1/2-inch slices. Dip slices in milk, then in flour, then salt and pepper, then dip in 2 beaten eggs and then finally in bread crumbs.
Mix all ingredients and let set 3 to 4 hours or overnight. Makes a large salad.
In a skillet, melt the butter and saute the onion and garlic until the onion is soft. Add the chopped chiles, then the tomatoes. Cook a minute to soften. Add the corn, salt and pepper and saute briefly. Reduce the heat to simmer and add the cream and cream cheese pieces. Stir to melt the cheese and cook, uncovered, for 5 minutes. Serve immediately. Serves 8 to 12.
Dissolve yeast in warm water; add sugar. Add butter and eggs to other ingredients. Add flour and stir. Roll out like biscuits. Bake at 400° for 10 to 12 minutes.
Combine shredded cabbage, shredded carrot and finely chopped, small onion in bowl. Combine creamy Italian dressing and low-fat (1%) milk. Mix with cabbage mixture. Refrigerate. Makes 4 servings.
Cut beef across the grain into thin strips. Combine the soy sauce, garlic and ginger. Add the beef. Toss and set aside while chopping the vegetables. Heat the oil in a frying pan or wok. Add the beef and toss over high heat until browned. Taste the meat. If it is not tender, cover and simmer for 30 to 40 minutes over low heat. Turn the heat up and add the vegetables. Toss until crisp, about 10 minutes. Mix the cornstarch with the water. Add to the pan. Stir and cook until thickened. Add the tomatoes and heat through. Preparation time: 20 minutes. Cooking time: 30 to 40 minutes.
In food processor, process melon until smooth. In medium saucepan, combine gelatin, sugar and 1/3 cup of apple juice. Cook, stirring until mixture boils and gelatin and sugar are dissolved. Remove from heat. Stir in melon mixture. Add yogurt and mint and mix well. Pour into 4-cup mold or 4 ounce custard cups. Refrigerate until set.
Saute onions, celery and green peppers in margarine until onions turn color. Add mushrooms, soup and sour cream. Mix well. Add shrimp and rice and pour into greased casserole. Cover top with generous amount of grated cheese. Bake at 350° for 30 minutes.
In a large soup kettle, cook garlic, onion and cabbage in oil over low heat, stirring, until softened. Add flour and stir and cook 3 minutes. Add tomatoes, water and seasonings. Salt to taste. Bring to a boil, then lower heat and simmer one hour.
Mix together well. Bake in 4 x 8-inch pan at 350° for 60 minutes or until brown and apart from sides of pan. Drain and serve. Will serve 6.
Bake cake as directed. Crumble up cake in little pieces into a bowl. Then add jello and crushed pineapple. Chill and then add cool whip on cake and then coconut.
Mix flour, pecans and oleo together and spread on bottom of 9 x 13 baking pan. Bake 20 to 25 minutes at 350°. Let cool.
Cook sweet potatoes until tender; drain and cool. Cut into 1/4-inch slices. Alternate layers of potatoes and apples in a greased 13 x 9 x 2-inch baking dish. Pour orange juice over. Mix sugar, ginger and cinnamon. Sprinkle over potatoes and apples. Dot with butter. Bake, uncovered, at 350° for 35 to 45 minutes or until apples are done. Yield: 8 servings.
In a small saucepan, combine cocoa, flour, sugar and salt. Stir hot water into mixture and cook over medium heat, stirring all the time, until thick, clear and smooth. Add butter and vanilla. Serve warm. Makes 1 3/4 cups sauce.
Cut potatoes into French fry shapes. Slice carrots. Cook potatoes and carrots in skillet in small amount of oil. Add Fry Chick, bamboo sprouts, sliced chestnuts and bean sprouts with liquid from cans. Simmer on low. Saute onion and celery; add to mixture. Add cooked spaghetti and 1/4 to 1/2 cup of catsup.
Drain peas; save juice. Heat soup, cheese with enough juice to keep from sticking. Add peas and heat.
Mix the first 4 ingredients and spread in 9 x 13 pan evenly. Bake for 20 minutes. Stir occasionally while baking. Remove half for the top; leave the rest in the bottom of the pan.
Combine hot water, butter and contents of vegetable seasoning packet in bowl; stir until butter is melted. Add stuffing crumbs and stir until moistened. Prepare broccoli as directed on package; drain. Combine soup, milk and sherry in saucepan and bring just to a boil. Place broccoli in shallow 2-quart baking dish. Add a layer of turkey and top with the stuffing. Pour soup mixture over stuffing. Sprinkle with cheese and bake at 400° for 25 to 30 minutes or until lightly browned. Makes 6 servings.
Boil a whole chicken in 4 quarts of seasoned water (salt and pepper). Remove fully cooked chicken; allow to cool, then debone. Remove approximately 2 to 3 cups of broth to make Pastry (Pastry recipe follows). Reserve remaining broth to cook the Pastry.
Place cabbage and pepper in a large bowl. Sprinkle with sugar; add remaining ingredients and mix well. Chill.