HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry onions, bacon and mushrooms together, turning frequently until bacon is sufficiently cooked (not crispy). In a separate frypan, heat vegetable oil on medium-high temperature for 2 to 3 minutes. Season sliced potatoes with paprika, pepper and salt as listed in large bowl. Reduce temperature to low-medium; add sliced potatoes slowly to hot oil; turn potatoes frequently. Fry until light brown color is achieved. Combine all ingredients in one frypan and cook an extra 10 to 15 minutes and serve.
Cook chicken in seasoned water until tender; reserve broth. Debone. Cook potatoes, celery and carrots in broth until tender. Reserve 3 cups broth. Melt butter and flour; stir a few minutes. Add milk, 3 cups chicken broth, salt and pepper. Mix everything together, including peas. Pour in 13 x 9 x 2-inch baking dish. Shape crusts to fit and put them on top; make a few slits. Bake at 400° for 45 minutes or until golden brown.
Cook the rice following the instructions on the package. This should take about 20 minutes. Pour the rice into a large bowl to let it cool. Scramble the eggs in a small pan over medium heat. chop scrambled chunks of egg into small pea-sized bits with your spatula while cooking. When the rice is cooled, add the peas, carrots, eggs and onion to the bowl. Carefully toss all of the ingredients together. Melt the butter in a large skillet over medium/high heat. When the butter has completely melted, dump the rice mixture into the pan and add the soy sauce plus a dash of salt and pepper. Cook the rice mixture for 6 to 8 minutes, stirring often.
In a large skillet on medium heat brown pork in oil for 5 minutes. Remove; keep warm. In the drippings saute onion and mushrooms until tender, stir in water, mustard and salt; bring to boil. Return chops to pan; reduce heat, cover and simmer for 15 minutes, until chops are tender. Remove and keep warm. Combine flour and sour cream until smooth; add to skillet. Bring to a boil; cook and stir 1-2 minutes or until thicken. Serve pork chops and mushroom sauce with noodles.
In a bowl, mix sugar, butter, anise seed, liqueur, bourbon, almonds and eggs. Beat to blend. Stir together flour and baking powder. Add to butter mixture and blend thoroughly. Cover and refrigerate dough until firm, 2 to 3 hours.
Grease 9 x 13-inch pan. Sprinkle rice on bottom. Layer chicken, skin side up on rice. Sprinkle onion soup mix over chicken. Mix water with both cans of soup and heat, then pour over chicken. Cover with foil and bake 2 hours at 325° to 350°.
Fry bacon until crispy. Remove from skillet and set aside. Into bacon drippings stir, vinegar, water, sugar, salt, onion and egg. Heat to boiling, stirring constantly. Add lettuce to skillet and toss with hot dressing quickly. Remove to bowl. Crumble bacon on top.
Grind vegetables and salt. Let stand for 2 hours, then drain. Boil vinegar and spices 5 minutes. Add vegetables and cook slowly 30 to 40 minutes. Seal in hot sterile jars.
Make potatoes for 2 servings, as label directs, using liquid, omitting butter and seasoning. Measure 1 cup. In large bowl, sprinkle yeast over water; stir until dissolved. Stir in sugar and salt until dissolved. Add 1 cup potatoes, butter and 3 1/2 cups flour. With electric mixer at medium speed, beat until smooth, 2 minutes. Gradually add 4 cups flour, mixing with hands until smooth and stiff enough to leave bowl. Add remaining 1/4 cup flour, if needed. Turn out onto lightly floured board. Knead until smooth, electric, small blisters appear on surface, 10 minutes. Place in greased large bowl; turn over. Cover with towel. Let rise in warm place (85°), until double, 1 hour. Turn out dough onto lightly floured pastry cloth or board. Divide in half. Roll out one-half into a 16 x 8-inch rectangle; roll up from one end. Press ends even, pinch to seal and tuck under loaf. Place, seam side down, in greased 9 x 5 x 3-inch loaf pan. Brush surface lightly with some of the melted butter. Repeat with other half of dough. Let loaves rise in warm place, until tops are rounded, 1 hour. Set oven rack at lowest level. Preheat oven to 400°. Bake 30 to 40 minutes or until deep golden brown and loaves sound hollow when tapped. If crust becomes too brown, cover with brown paper. Turn out onto wire racks, brush tops with remaining butter. Cool. Makes 2 loaves.
Line cookie sheet with sides with foil. Arrange separated crackers on foil, side by side. Sprinkle nuts over top of graham crackers. Bring butter and brown sugar to a boil in small saucepan and pour over crackers evenly. Bake 10 to 12 minutes in a 350° oven until bubbly. Remove from oven and let set a couple of minutes. Cut apart with knife while still warm and cool on wax paper. Makes about 3 dozen 1 1/2 x 3-inch cookies.
Make and brown small meatballs and drain well. In large stock pot put chicken broth, soup bone and cleaned giblets on medium flame approximately 1 hour. Remove soup one, skim off and add vegetables. After another hour, reduce flame. Add parsley, meatballs and noodles after 10 to 15 minutes, should be ready.
Mix sugar and water until sugar is dissolved. Mix remainder and stir well. Chill. Just before serving, add 1/2 gallon pineapple sherbet. Makes 60 (1/2 cup) servings. Good for wedding and other receptions.
Stir onion, cabbage and celery in water. Simmer until tender. Add rest of the ingredients and simmer. Serve the next day. (One pound of ground turkey may be added.)
Saute celery, green pepper and onion in sausage drippings until tender. In large roaster, combine all of the ingredients except bacon. Put bacon on top. Bake at 350° for 1 1/2 hours.
Combine flour, salt, paprika, and mustard. Roll meat in flour mixture. Brown meat slowly in hot oil. Sprinkle remaining flour mixture over meat. Add remaining ingredients. Cover and simmer for 1 1/2 to 2 hours. Then remove vegetables and bay leaf. Pack meat into jars, leaving 1/2 inch headspace. Cover with sauce, 1 pint 1 hour, 1 quart 1 hour and 15 minutes at 10 pounds pressure.
Cook sugar, milk, margarine and cocoa in a deep saucepan. When it starts to boil, time it for 5 minutes. Remove from heat. Add peanut butter, if you desire. Add vanilla, oatmeal and peanut butter. Stir briskly until it loses its gloss. Spoon onto wax paper using a tablespoon.
Heat oven to 400°. Grease bottom only of muffin tin or line with baking cups. Combine all ingredients except for blueberries. Mix well. Now add blueberries. Mix just until blended. Fill cups and bake 20 to 25 minutes.
Beat egg whites at high speed with an electric mixer until stiff peak forms. Set aside. Beat butter and shortening until creamy; gradually add sugar beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Combine flour, cocoa and baking soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut, chopped pecans and vanilla. Fold in egg whites. Pour batter into 3 greased and floured 8 inch cake pans. Bake at 325° for 25 to 30 minutes or until a wooden pick inserted in center comes our clean. Cool in pans 10 minutes. Remove cake layers to wire rack and cool completely.
Combine all and add dressing as much as desired. There may be too much dressing for this recipe. Refrigerate overnight.
Cream the butter, cream cheese and sugar. Mix milk and pudding; add to butter mixture and mix well. Add Cool Whip; mix again. Crush Oreos; use food processor. Take a new flowerpot and layer Oreos, then mixture, starting and ending with oreos. You can use gummy worms in the cake and place silk flowers on top.
Combine flour, baking powder and 1 teaspoon of salt; cut in 1/3 cup butter with pastry blender until mixture is crumbly. Sprinkle cold milk (1 tablespoon at a time) evenly over surface. Stir with a fork until dry ingredients are moistened. Shape into a ball. Chill.
Drop marshmallows in boiling water, dissolve well. Add jello and cool. Add pineapple to cheese and mix well, then add to cooled gelatin mixture. Add whipped cream and nuts, pour into large pan, 8 x 14-inch, chill well and serve. May use a large jello mold.
Mix all ingredients together. Add quick cooking oatmeal to desired consistency. Drop by teaspoon onto waxed paper. Place in freezer to harden. (This can be rolled into waxed paper and sliced after hardening.)
Blend together all ingredients except oil. Turning blender on low speed, add oil very slowly in a steady stream. Stir in a few extra seeds. Chill until ready to serve.
Soak beans overnight. Cook in chicken broth until soft. Chop onion, celery, cabbage and garlic. Cook in small amount of oil until soft. Add to beans. Add ham, salt and pepper to taste. Cook on low for 30 minutes.
Melt margarine in an 8 x 8-inch pan. Place biscuits in pan. Cover with grated cheese. Bake in preheated oven according to package directions.
Chill marinated artichokes and shrimp. Drain and quarter artichokes and combine with shrimp. Beat together the olive and vegetable oils, vinegar, mustard, chives, scallions, salt and pepper. Pour over the shrimp and artichokes. Refrigerate several hours. Serve with toothpicks.
Mix the pudding and pineapple. Add remaining ingredients and blend everything together. Refrigerate until cold.
You will need 2 (8-inch) pans and 1 straw or butter knife.
Cook the noodles according to package directions and drain. Brown meat with salt, sugar and pepper in a skillet. Add tomatoes, tomato sauce and garlic and cook for 10 minutes over low heat. Add the noodles, sour cream, cream cheese and green onions. Place in a casserole dish and cover with grated cheese. Bake at 350° for 35 minutes. Serves 8 people.
Completely dissolve gelatin in boiling water.	Combine cold water and	enough	ice cubes to measure 1 cup. Add to gelatin and stir until	slightly thickened. Remove any unmelted ice. Stir in yogurt and vanilla. Pour into individual dishes and chill until set, about 30 minutes.	Makes 2 1/2 cups of 5 servings.
Preheat oven to 400°. Dip chicken into eggs then into bread crumbs and arrange in a 9 by 13 inch baking dish. Bake uncovered for 20 minutes. Take out and pour pasta sauce over chicken and top with cheese. Bake 10 minutes or until chicken is no longer pink.
Crush enough corn chips to make 1/3 cup. Mix ground beef, chips and seasoning mix. Shape into 6 patties. Set oven to broil. Broil patties 5 minutes; turn and broil for 3 minutes more. Crisscross cheese strips on each patty and sprinkle with paprika. Broil until cheese is puffed and golden.
Cook veggies and drain well. Add chicken, oleo, cheese, soup, salt and pepper. Bake 40 minutes at 350° (also good with ham instead of chicken and cream of mushroom soup instead of cream of chicken).
Melt butter or oleo in jelly roll pan. Sprinkle on graham cracker crumbs, nuts, chocolate chips, butterscotch chips and coconut. Pour evenly over top, Eagle Brand milk. Bake at 350° for 15 to 20 minutes, or until coconut is brown.
Layer refried beans mixed with taco mix. Layer sour cream with carton of avocado dip. Layer grated Cheddar cheese. Layer green onions and black olives. Refrigerate until chilled. Serve with taco chips.
Spread rice on bottom of oblong dish. Dissolve bouillon in water and pour over rice. Place pork chops on rice. Pour mushroom soup and water over chops. Sprinkle onion soup over all. Cover with foil and bake at 325° for 1 1/2 hours. Chicken can be substituted for chops.
Cook first 6 ingredients for 5 minutes. Stir in Rice Krispies. Roll in balls. Then roll balls in mixture of coconut and confectioners sugar. Makes about 24 balls.
Saute onion in butter, add milk and bring to boil. Mix remaining ingredients. Bake in greased 9 x 13-inch dish. Save 1/2 cup cheese to sprinkle on top and bake 30 minutes more. Cut in squares to serve. Good with ham and cole slaw. May be refrigerated overnight before baking.
Beat egg yolks, salt and 1/2 cup sugar. Add pineapple syrup and lemon juice. Cook in double boiler, stirring constantly, until thick. Add pineapple. Cool.
In skillet, brown beef. Preheat oven to 350°. Place ground beef in bottom of glass dish, then pour soup over beef. Place Tater Tots on top of meat and soup. Bake for 30 to 40 minutes or until Tater Tots are brown.
Mix together and bake 20 minutes at 375°. Inexpensive and very good for tuna.
Stir apples and sugar together and let stand until sugar is dissolved. Mix in remaining ingredients and bake at 375° for 40 minutes in an 8 x 8-inch pan.
Mix and drop from spoon on greased cookie sheet. Bake at 350°. Garnish with pecan halves, if desired.
Combine all ingredients. Bake at 425° for 45 minutes. Makes 2 pies.
Cream margarine and sugar. Sift baking powder and flour together. Add to sugar mixture with milk. Fold in egg whites, vanilla and lemon flavoring. Bake at 325° for 1 1/4 hours.
Saute onions in butter. Add broccoli and cook until soft. Mix with remaining ingredients. Bake at 350° for 30 to 35 minutes.
Beat together the shortening, sugars, egg, water and vanilla until creamy. Sift together flour, salt and soda; add to creamed mixture. Blend. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 350° oven for 12 to 15 minutes. Makes 5 dozen cookies.
Cook over low heat first 4 ingredients for 10 minutes. Remove from heat and stir in 1 1/2 cups Rice Crispies. Add rest of Rice Crispies if needed. Prepare aluminum foil with part of coconut; spread over to put mixture on adding more coconut as needed.
Soften butter; don't melt. Cream softened butter with sugar; beat well. Add flour, corn meal and eggs. Pour in buttermilk and vanilla. Pour into pie shell. Bake at 350° for 35 to 40 minutes.
Beat eggs (slightly) and combine sugar, salt, nutmeg and vanilla slowly. Add milk. Mix well. Pour into 9-inch pie pan. Bake in hot oven at 450° for 10 minutes. Then in moderate oven at 325° for 25 minutes.
Cream butter, shortening and both sugars. Add eggs and beat well. Blend in flour and soda; mix in vanilla. Roll in small balls. Sprinkle with sugar and place on greased cookie sheet. Flatten with glass or refrigerate until firm (overnight) and roll out and cut with cutters. Color may be added. Best when soft (before refrigerating). Bake at 350° for 8 to 10 minutes.
Wash and cook potatoes just until tender. Cut onion lengthways into quarters and cut thinly crosswise. Soak in cold water. Cut peppers into strips, 1/4 x 1-inch long. Cut artichokes in half. Slice artichokes crosswise in 1/4-inch slices.
Combine all ingredients except cheese and potato chips; put in casserole. Combine cheese and potato chips and sprinkle on top. Bake at 350 degrees until hot, 25 to 30 minutes. Serves 4 to 6.
Prepare herb stuffing as directed on package. Set aside. Melt 3 tablespoons butter. Add onion and saute until glassy. Add soup and cheese, stirring until heated through and cheese is melted. Season to taste with salt and pepper. Add the cooked carrots. Turn into greased casserole (2-quart). Cover with stuffing mix. Drizzle 1/3 cup melted butter over top. Bake at 350° for 20 minutes or until hot and bubbly. Serves 6.
Mix all ingredients. If bacon drippings are cold, melt them first. Pour into ungreased dish. Bake at 350 for 45 to 60 minutes.
In a bowl, beat eggs and sugar until light and fluffy. In a double boiler, melt chocolate and butter over hot water. Add egg mixture to the chocolate mixture. Combine flour, baking powder and nuts in a bowl. Add to chocolate batter and stir until smooth. Put in a greased 8-inch square pan. Bake at 350° for about 30 minutes. Let cool and then cut into squares.
Preheat oven to 350°. In a medium bowl combine 1 1/2 cups flour and 1/2 cup confectioners sugar. Cut in margarine until crumbly. Press into bottom of lightly greased 13 x 9-inch baking pan. Bake 15 minutes. Meanwhile in a large bowl combine eggs, granulated sugar, baking powder, ReaLemon and remaining 3 tablespoons flour. Mix well. Pour over baked crust for 20 to 25 minutes, until lightly browned. Cool. Cut into bars. Sprinkle with additional confectioners sugar. Store, covered, in refrigerator.
Butter an 8 inch square pan with 2 tsp. butter, set aside. Combine powdered sugar and dry milk, set aside. In a heavy saucepan combine 1/2 cup butter, sugar and corn syrup; cook and stir until it comes to a boil and sugar is dissolved. Stir in powdered sugar, about 1/3 at a time until blended. Remove from heat and stir in vanilla. Continue stirring until mixture thickens and mounds slightly when dropped from a spoon. Spread into prepared pan. Cool. Cut candy into four strips. Cut each strip in half. Shape each strip into a log shape. Wrap in waxed paper, twist the ends. Freeze or refrigerate until firm. In heavy saucepan or microwave melt caramels with milk. Stir often. Roll logs in caramel mixture then in pecans. Wrap in waxed paper. Store at room temperature in airtight containers. Cut into slices with serrated knife.
Cook water and oleo until oleo is melted, then stir in flour; beat well. Let cool, then add eggs, one at a time; beat well. Spread in cake dish and bake at 350° until golden brown (about 25 minutes).
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with no-stick cooking spray. Dip chicken in margarine and coat with combined remaining ingredients. Place in prepared pan. Bake 20-25 minutes or until tender. Makes 6 servings.
Heat strawberries, sugar and Jell-O just enough to dissolve Jell-O; stirring constantly. Let cool. Mix pudding with milk as stated on package. Add sour cream to pudding. Fold in 3/4 of Cool Whip. Layer cake, pudding mix and strawberries in a large dish, repeating until all is used. Top with remaining Cool Whip. Refrigerate for several hours.
Heat butter and oil in a large heavy skillet. Add the sliced potatoes; turn them to coat thoroughly in the butter and oil, then cook over medium heat for 20 minutes. Turn potatoes often so they cook evenly. Carefully add 1 cup boiling water to the potatoes in the pan. Add the scallions, sage, parsley and season with salt and pepper. Boil, uncovered, for 10 minutes, until water evaporates. If potatoes aren't done, add 1/3 cup boiling water and cook 5 minutes more. Serve at once. Serves 4; 315 calories per serving.
Combine ground beef, onions and water in saucepan. Simmer until beef turns brown. Add tomatoes, vinegar and seasonings. Cover, simmer 3 hours, stirring occasionally. Fat will float. If time, chill chili and lift off fat layer; if not, spoon off fat.
Preheat oven to 350°. Mix all ingredients, except cheese and chips. Put in a 13 x 9 casserole dish and top with cheese and chips. Bake at 350° for 20 to 25 minutes.
Mix syrup, salt, vinegar, salt and pepper and butter in 2 quart pan. Stir constantly; bring to a boil over medium heat until mixture reaches the hard crack stage 290°. Add soda and mix well. Pour foamy mixture over corn.
Cut deer up into small pieces; boil for about 1 hour and a half on medium-high. Dice onion, potatoes and carrots; add to boiled meat after half hour cooking. Add all other ingredients and continue cooking for the other hour. Serves 3 to 6.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs over butter, then pour condensed milk evenly over crumbs. Top with remaining ingredients; press down firmly. Bake 25 to 30 minutes. Cool. Cut into bars. Store loosely.
Mix together dressing, vinegar and sugar. Pour over other ingredients. Recipe can easily be doubled.
Combine the first 3 ingredients. Set aside 3/4 cup. Press remaining crumb mixture into an ungreased 13 x 9 x 2-inch dish. Set aside. Combine condensed milk and orange juice concentrate. Fold in whipped topping and oranges. Spoon mixture over crust and sprinkle with reserved crumb mixture. Cover and freeze until firm. Makes 12 servings.
Saute onion and garlic in small amount of oil until golden brown. Stir in tomatoes and paste; simmer 30 minutes, stirring often. Stir in oregano and simmer 30 minutes more. Mix eggs and salt. Dip eggplant in eggs; then in bread crumbs. Fry in oil; drain on paper towels. Mix cheeses together. Pour 1 cup mixture in 13 x 9-inch baking dish. Top with 1/3 eggplant and 1/3 cheeses. Repeat until used up. Bake in a 350° oven for 45 minutes.
Combine all ingredients. Store in tightly sealed container. Use 2 to 3 heaping teaspoonfuls per cup of hot water.
Mix and roll into two rolls. Wrap in Saran Wrap and refrigerate 24 hours. Remove from wrap and place on broiler pan; cook at 300° for 1 1/2 hours.
Brown sausage, ground beef, onion and pepper in large skillet. Drain off excess grease. Put mixture in a large pot; add chili powder, salt and pepper. Stir in tomatoes and beans. Bring to a boil; reduce heat to simmer for 20 to 25 minutes.
Split rolls in half and brush with mixture of butter, poppy seed, mustard and Worcestershire sauce. Layer ham and cheese and bake at 350° for 30 minutes. Great for parties.
Mix all ingredients, except pecans. Chill, then roll into ball. Roll ball in chopped pecans.
Layer lettuce, onion, peas and eggs. Sprinkle with bacon. Ice top with mayonnaise. Sprinkle top with shredded cheese.
Spray a 1 1/2-quart casserole with cooking spray. Combine all ingredients and pour into casserole. Bake, uncovered, for 30 minutes at 350°.
Microwave 1 pound of frozen bacon at Medium-low for 4 to 6 minutes.
Saute butter and onion until tender. Blend in flour. Gradually add chicken broth and cook until it thickens slightly. Stir in wild rice and salt. Simmer 5 minutes. Blend in half and half and sherry. Heat to serving temperature. Add meat and carrots at this time, if desired. Mushrooms, water chestnuts or chopped bacon may also be added at this time. Top with sliced almonds, if desired. Serves 4.
Combine crumbs and margarine. Press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.
Form cake in a dragon cake mold with your favorite cake mix and bake. Get dry ice; place in small container at mouth of dragon. Decorate with green icing.
Combine all ingredients except eggplant, bitter-melon and okra. Bring to a boil. Lower heat and simmer, covered, until beef is tender. Add eggplant, bitter-melon and okra; cook for 15 minutes. If using canned bitter-melon, add last 3 minutes of cooking.
Wash fish and place in pan. Brush with melted butter and sprinkle with lemon pepper seasoning. Cover. Broil for 10 minutes, then turn catfish and repeat process, cooking for another 10 minutes or until fish flakes apart.
Cut cabbage in small pieces. Add 2 cans mixed vegetables (Veg-All). Add 2 cans chicken broth. Add 1 large can whole tomatoes. Add large can tomato juice. Salt to taste. You can add green beans, peas, carrots or any canned vegetables.
Cream margarine and sugar. Add frozen orange juice, vanilla wafers and nuts. Then roll balls in coconut and put in refrigerator.
Prepare cake mix; let cool. Crush Butterfingers; set aside. Melt margarine in saucepan. Mix in sugar and mix well. Remove from heat. Stir in Cool Whip and mix well. Pinch 1/2 of cooled cake into punch bowl or trifle dish. Pour 1/2 of Cool Whip mixture over cake. Sprinkle layer with 1/2 crushed Butterfingers. Repeat layers and chill.
To make this candy, you will first need a large slab of marble on which to pour the hot candy. Possibly a large cookie sheet would suffice, but I've always used marble. You will also need several pairs of scissors and at least 3 additional people to help cut the candy before it sets up.
In a large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving liquid, and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly, until thickened. Gently stir in cooked vegetables. Add one cup or more of reserved cooking liquid until soup is desired consistency. Yield: 8 to 10 servings.
Heat oleo, nuts and flour in 350° oven for 20 minutes. Press down and let cool. Mix powdered sugar, cream cheese and Cool Whip on top of cool crust. Mix puddings with milk and let thicken. Pour over cream cheese topping. Top with Cool Whip and a few pecans.
Coat cutlets with mixture of flour, salt and pepper. Brown in butter and remove as cooked. Sprinkle 3 tablespoons flour into pan drippings. (You may have to add more butter to drippings.) Stir in wine, tomato sauce, chicken broth, lemon juice and salt and pepper to taste. Cook over low heat until sauce thickens.