HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter and sugar a little at a time. Add 1/3 each of milk, flour and egg whites, in the order named, beating after each addition and beating well and long after the last addition. Keep out 2 tablespoons of flour, into which mix the baking powder. Add this when all beating is over.
In large saucepan, over high heat, bring rice and broth to a boil. Cover; reduce heat to low and simmer for 20 minutes or until rice is tender and most of liquid is absorbed. Remove from heat. Cover and let stand for 20 minutes until all liquid is absorbed.
Melt margarine. Add oil, garlic, onion and clams. Saute 2 minutes. Add remainder of spices. Simmer for 5 minutes. Add clam juice. Serve over linguini.
Season chops with salt and pepper. Brown in skillet. Place in baking pan and cover with rice. Pour soup and milk mixture over the chops and rice. Be careful to cover all rice with liquid. Cover with foil and bake at 350° for 1 1/2 hours. Serves 6.
Melt fat in skillet. Add onion, green pepper and beef. Cook until brown. About 15 minutes. Add tomatoes, kidney beans, salt, chili powder and elbow macaroni. Mix well. Cover and simmer 15 minutes. Serve hot. Makes 6 servings.
Fry chopped onion until light brown and add ginger paste, garlic paste, red chili powder and turmeric and fry for a few minutes. Add one cup of water and salt and stir for a minute until onion becomes tender. Add chopped tomatoes and cook until a thin gravy is formed. Add potatoes (peeled and cut into big pieces) and fry for 10 minutes. Add coriander powder. Add 3 cups more water and cook on a low fire until tender. Remove from the fire and sprinkle chopped coriander leaves and serve hot along with puri. Serves 8.
Bring large pot of salted water to boil. Add noodles and cook until al dente. Drain.
Brown beef in butter and remove from pan. Add diced onion and diced apple. Cook for 5 minutes. Return beef to pan and add 1 cup beef broth, salt, pepper and allspice. Bring mixture to a boil, then reduce heat. Cover and simmer for 1 hour 15 minutes.
Bring 3 c. sugar, cream, butter, and baking soda to boil in a heavy sauce-pan. Remove from heat, and keep warm. Sprinkle remaining 3/4 c. sugar in a heavy saucepan. Cook over med. heat, stirring constantly, until sugar melts and syrup is light golden brown. (Sugar will clump before melting.) Gradually pour into whipping cream mixture. (Mixture will bubble.) Stir until smooth. Cook over med. heat, stirring often, 10-12 min. or until a candy thermometer registers 240 degrees (soft ball stage). Remove from heat. Beat at high speed with an electric mixer until spreading consistency (8-10 min.) Yield: 3 c. Great on layer cake.
Cut and scrape the corn off cobs. Using large frypan or electric skillet, fry streak of lean until crisp. Remove from pan. Add corn, salt and pepper to same pan. Cook on medium heat for a few minutes, stirring constantly. Add milk and continue cooking on low heat until done. Continue to stir every few minutes. Cooking time is approximately 30 minutes.
Cook beans in boiling salted water for 15 minutes. Drain and cool. Combine oil, vinegar, onion, salt and pepper. Mix with beans. Lightly cover and chill. Serve heaped on lettuce leaf and sprinkle with egg and cheese. Serves 4.
Mix in a blender until smooth. Chill and serve with vegetables, crackers and bread.
Rinse lima beans. Add to boiling water and boil for about 2 minutes. Remove from stove. Cover pot and let it stand for about 1 hour.
Cook spaghetti and drain; cover to keep hot. Heat 1 tablespoon oil in large skillet over medium heat. Crumble the sausage and cook 5 minutes. Stir until browned. Add zucchini and onion; cover and cook until zucchini is crisp-tender. Add sauce; heat through. Serve over spaghetti.
Mix shortening, sugar and eggs until smooth; add dry ingredients. Fold in old-fashioned Quaker oats last with a spoon. Drop by teaspoon on cookie sheet; pat down and shape with wet fingers. Bake at 325° approximately 12 minutes or until cooked or brown on edges. Leave on pan approximately 1 minute before removing to wire rack.
Mix together and add 12 ounce chocolate chips. Bake in greased Bundt pan 1 hour and 15 minutes at 325°. Let cool 15 minutes before turning out onto cake dish.
Sift flour, baking powder, salt and sugar into a large bowl. Cut in shortening until mixture resembles cornmeal. Stir in milk until mixture forms a firm dough. Knead dough on a lightly floured surface just until smooth. Cover; let rest 20 minutes. Roll out to 1/4-inch thickness; cut into squares or diamonds. Heat oil in a deep saucepan or deep fat fryer to 375° on deep fat frying thermometer. Fry Sopaipillas, a few at a time, turning often so they fry evenly until golden brown. Remove from oil with a slotted spoon to paper toweling to drain. Serve hot with butter with a meal, or sprinkled with cinnamon-sugar or powdered sugar, or with a pitcher of warm honey, as a dessert.
Cook broccoli in a small amount of water just until tender. Drain and put in casserole dish. Layer with cream of mushroom or chicken soup, mayonnaise, onion and cheese. Top with Ritz cracker crumbs. Bake at 350° for 30 minutes.
In paper bag, mix flour, salt and pepper with mustard; shake well. Brush the chicken pieces with lemon juice. Place a few pieces of chicken at a time in bag; shake until coated. Remove; shake off excess flour from chicken. Preheat 9-inch browning dish on High for 4 1/2 minutes. Add oil and butter; arrange chicken (skin down) without crowding. Cover loosely with waxed paper. Cook on High for 3 minutes. Turn chicken; sprinkle with paprika. Cook on High 3 minutes. Let stand, covered, with foil about 5 minutes before serving.
Mix the first 10 ingredients for 2 minutes at medium speed. Batter will be thick. Stir in apples, raisins and nuts. Bake in 13 x 9-inch greased and floured pan at 350° for 45 minutes.
Beat eggs until fluffy. Add sugar, vanilla, oil and zucchini. Blend well. Add dry ingredients. Mix well. Stir in pineapple, raisins and nuts. Bake in 2 well-greased and floured loaf pans. Bake at 325° for 1 hour or until done when tested with a toothpick. Cool in pans on wire rack.
Boil sugar and	2 cups water for 5 minutes. Add jello, juice and remaining water. If you use lemon jello, use 1/2 ounce almond flavoring.	Put into container and put	into freezer. Freeze until contents are slushy.
In a punch bowl, put pieces of angel food cake. Mix pudding as directed on package; spread half on cake, slice 3 bananas, pineapple, 1 can pie filling. Repeat, starting with cake, pudding, bananas, pineapple and pie filling. I put Cool Whip in between the layers. Put nuts on top.
Cream Crisco and sugar. Add eggs, one at a time. Add sour cream and flour alternately. Add flavorings. Bake at 325° for 1 hour and 15 minutes.
Combine all ingredients in microwave-safe 2-quart casserole. Put microwave on High for 5 minutes. Stir to break up meat and microwave additional 20 minutes, stirring every 10 minutes. Makes 5 1/2 cups. One cup equals 4 ounces protein, 1 starch, 1/2 cup cooked vegetable.
Cook lasagna noodles in boiling water about 12 minutes. Drain, rinse and cover with cold water. Heat vegetable oil in saucepan. Add onions, carrots and garlic. Saute until carrots are tender, about 10 minutes. Add spaghetti sauce, water and spices. Bring to a simmer. Beat eggs and blend in cottage cheese, Parmesan cheese and vegetables. Spread a thin layer of sauce over bottom of 9 x 13-inch baking pan. Cover with layer of noodles. Cover with half of sauce. Repeat. Cover with foil and bake at 350° for 35 minutes. Remove foil. Arrange olive slices over top and sprinkle with cheese. Bake, uncovered, about 15 minutes, or until center is bubbly. Let cook about 10 minutes to set layers. Cut 2 x 3 into 4 1/2 x 4-inch pieces. Yield: 6 servings. Approximate calories: 326.
Cook squash and drain. Add other ingredients except crumbs. Put in casserole dish. Top with cracker crumbs. Bake at 350° for 30 to 35 minutes.
Bring 5 quarts of water and 1/4 cup Old Bay seasoning to a rolling boil in a large covered stockpot. Add potatoes; return to a boil, and cook uncovered, 10 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender. Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce. Makes 12 servings.
Mix cocoa and sugar together. Stir in the cream and cook over low heat. Add butter. Continue to cook until mixture forms a soft ball when dropped into cup of cold water. Remove from heat and place boiler in cool water. Beat until desired consistency. Makes 1 cup. Store in refrigerator.
Cream shortening, sugar and vanilla; add eggs and mix well. Stir in flour and salt. Dough will be wet, using just enough flour to roll out dough. Roll to about 1/2-inch thick. Cut with cookie cutters and place on ungreased cookie sheet. Bake at 350° for 10 minutes or until lightly browned.
Place marshmallows and 1/4 cup cream in the top of a double boiler; heat over boiling water until the marshmallows are melted and mixture is smooth. Cool completely. Meanwhile, whip the remaining cream until thick. Add sugar. Fold into marshmallow mixture. Fold in extracts, pineapple and coconut. Place half of the pound cake cubes in the bottom of a 2 1/2 to 3-quart clear glass bowl. Top with half of the orange sections. Top with half of the cream mixture. Repeat layers. Sprinkle with almonds. Chill until serving time. Yield: 10 to 12 servings.
Preheat oven to 350°. Mix flour, baking soda and salt. In a separate bowl, cream the butter and add sugars gradually, beating thoroughly. Add the egg. Stir in the flour mixture until well blended. Add the coconut and vanilla; mix well. Drop from teaspoons onto an ungreased cookie sheet, about 3-inches apart. Bake for 8 to 10 minutes.
Bring milk, butter, cocoa, sugar and salt to a rapid boil 2 minutes. Mix well with peanut butter, oatmeal and vanilla. Drop by teaspoonful on ungreased cookie sheet.
Put vegetables in 2-quart microwavable bowl. Microwave on High for 3 minutes. Add milk, white sauce mix, cheese and 1/2 can onions. Microwave, covered, on High for 8 minutes. Stir once and sprinkle remaining onions. Microwave, uncovered, 1 minute. Serves 6.
Spread on small bread rounds that have been pre-toasted on 1 side. Broil until golden brown & puffy. Makes about 20.
Measure dry ingredients into mixing bowl and blend. Combine egg yolks and milk. Stir into dry ingredients. Stir in cooking oil and carefully fold in egg whites. Do not overmix. Pour approximately 2/3 cup batter into preheated griddle and close. Bake.
Combine flour, 1/2 cup sugar, baking powder and salt in bowl; mix well. Add 1/4 cup milk, oil, egg yolk and 1 teaspoon vanilla; mix well. Beat at medium speed for 1 minute, scraping bowl. Add 1/4 cup milk and beat for 1 minute. Fold in egg white beaten with 1/4 cup sugar. Pour into 9-inch cake pan lined with greased wax paper. Bake at 350° for 25 to 30 minutes or until cake tests done. Cool in pan or 10 minutes before removing to wire rack to cool completely.
Bring to a boil the sugar and milk, stirring occasionally. Remove from heat. Add marshmallow cream, peanut butter and vanilla. Stir until well blended. Pour into buttered dish.
Mix crushed Mini Wheats, peanut butter, sugar, flour, butter and salt. Stir in water slowly; sprinkle with 1 teaspoon flour if needed. Spoon drop on cookie sheet. Bake at 325° for 20 minutes. Makes 2 dozen.
Combine all ingredients in blender. Blend until smooth. Chill; serve with corn chips. Makes 2 cups.
After browning meat and draining, add cheese to melt. Mix. Add spices and at last Worcestershire sauce. Chill before spreading on bread. Broil 5 to 6 minutes. Serve hot. (May also freeze.)
Separate eggs. Beat whites separately until stiff. Beat sugar and yolks until fluffy. Add flour and baking powder. Fold in by hand the walnuts (pecans) and vanilla. Add to egg whites and fold. Grease 3 round cake pans. Bake at 375° for 20 minutes. Allow to cool. Ice with a good chocolate icing between layers.
Combine Ricotta, Mozzarella, Prosciutto, basil and 1/4 teaspoon pepper. Set aside. Preheat oven to 400°. Brush 2 large baking sheets with salad oil; set aside. Divide each loaf into 3 equal parts. Roll each piece into a 7-inch round. On half of each round, place 1/2 cup cheese mixture. Spread to within 1/2-inch of edge. Beat eggs with 1 tablespoon water; brush over edges of dough round fold. Pinch edges to seal. Place 3 calzones on each baking sheet. Brush calzones with salad oil. Bake 30 to 40 minutes or until lightly browned. Serve immediately. Servings: 6.
Cook carrots until tender; drain. Mix Butter Buds and brown sugar substitute. Serve.
Mix together and pour in jellyroll pan; bake at 350° until toothpick comes out clean.
In a food processor, with the slicing blade, cut the carrots into thin slices. In a medium sauce pan, bring the apple juice, butter and brown sugar to a boil over medium-high heat. Stir in the salt. Add the carrots, reduce the heat to medium. Cover and simmer, stirring often until tender, 5 to 8 minutes. Cook the carrots uncovered for the last minute or so to reduce the cooking liquid to a glaze. Toss the carrots with the parsley. Serve.
Heat oil in large skillet. Add meat and cook until brown. Add onion and garlic salt. Drain grease. Add salt, oregano and Tabasco sauce. Break up tomatoes and add along with kidney beans. Mix well and bring to simmer. Taste for seasonings and correct if needed. Simmer, covered, for 1 to 2 hours. If mixture is too thick, add tomato juice. When serving, sprinkle grated Cheddar cheese on top, if desired.
Cream butter. Add sugar, vanilla and egg. Beat until light. Add sifted flour and other dry ingredients and nuts. Drop by scant teaspoonfuls on cookie sheets. Bake at 400° for 5 minutes. Cool for 1/2 minute and remove to wire racks. Yields 4 to 5 dozen.
Brown ground beef with onion, then drain. Mix beef & onion with all other ingredients. Put into 9 X 13 baking pan. Bake at 350° for 1 hour, turn temperature down to 325 and bake another 1/2 hour.
Cook potatoes and mash. Add sugar, vanilla, eggs and margarine. Put in casserole dish, then mix together brown sugar, flour and margarine until crumbly. Sprinkle mixture over potatoes. Top with pecans. Bake for 30 minutes at 350°.
Have freshly cut 3/4-inch to 1-inch pork chops. Use onion salt on both sides, then flour. Place in Pyrex baking dish to fit chops close together. Cover with hot milk to slightly cover chops. If desired, use a little pepper and parsley. Bake at 325° about 1 hour. (More chops may take longer.) They are done when milk is gone and tops are lightly brown. Keeps well in low oven for 1/2 hour.
Season pork chops with salt and pepper. Dip in beaten egg and then cornflake crumbs. Bake in lightly greased pan at 350 for 45 - 50 minutes or until done.
Combine all ingredients in crock-pot. Cook on low for 6 to 7 hours or high for 3 to 4 hours. Remove chicken and stir in 1 cup plain yogurt. Blend well. Remove 1/4 cup of mixture, blend in 2 tablespoons flour and return to cooker. Add chicken back in and simmer to thicken. Serve over rice.
Break up candy in a large bowl and add chocolate chips, nuts and marshmallow cream; mix and set aside. In a 4-quart pan, mix sugar, milk and butter. Bring to a hard boil, stirring often to prevent burning. Reduce heat and boil until soft ball stage is reached. Test by dropping a bit of mixture into cold water. Boiling time is approximately 7 to 10 minutes. Remove from heat. Add chocolate ingredients and stir until bars and chips are melted and blended. Pour mixture into 2 or 3 buttered platters, cookie sheets or oblong pans. Cool and cut into squares. Store in freezer.
Cut unpeeled potatoes into quarters. Cut each carrot lengthwise in half, then crosswise into 2-inch pieces. In 2-quart casserole, cook potatoes, carrots, margarine or butter, salt, pepper and 2 tablespoons water, covered, on High for 10 to 14 minutes, until tender. Stir twice during cooking.
Cut broccoli and cauliflower into bite size pieces. Toss everything together. Mix last 3 ingredients together for dressing. Pour over salad. Serve chilled.
Mix the first 3 ingredients and put in a 9 x 13 dish. Sprinkle the remainder over the top.
Spray bottom of a 9 x 12 pan with cooking spray. Place pineapple chunks evenly over the bottom. Sprinkle sugar and flour over chunks. Top with crackers, then pour melted butter over crackers. Bake at 350 degrees for 20 minutes. Remove and add cheese. Return to oven for 10 more minutes until cheese is well melted.
Cook macaroni in salted boiling water for 6 to 8 minutes. Drain in colander. Return macaroni to saucepan and add Cheez Whiz, margarine, milk and pepper. Stir over low heat until cheese is melted. Pour into greased 4-quart baking dish. Top with shredded cheese. Dot with extra margarine. Bake at 350° for 30 to 45 minutes or until lightly browned. Makes 12 to 15 servings.
Put on hose as usual, then put on your rubber kitchen gloves. You can move your pantyhose around on your legs until they feel comfortable. Really works wonders!!!
Combine pineapple juice and water to make 1 cup. Mix juice with cornstarch, vinegar, brown sugar and soy sauce in pan. Cook until thickened and clear. Add meat, pineapple chunks and green pepper. Simmer on lowest heat for 1 hour. Serve over rice. Good for pork loin roast (cut into bite sized pieces and browned) small meat loaf patties or chicken (boiled and deboned).
Melt cheese and butter. Put cocoa and powdered sugar in a large bowl. Pour cheese and butter over cocoa and sugar. Stir with a wooden spoon until mixture is blended. (Mixture will be thick.) Pour on cookie sheet(s) to cool.
Combine all ingredients, except milk. Stir to blend well. Stir in milk. Scrape batter out of bowl and pile in middle of nonstick cookie sheet. Rub hands with oil so batter won't stick; pat and shape into round loaf. Bake at 350° about 50 minutes.
Mix all together. Shape into small meatballs and gently put one at a time into sauce. Do not mix for first 1/2 hour.
Cream butter, sugar, and vanilla. Add chips and nuts then stir in flour. Pinch off in balls and press down with a glass dipped in sugar. Bake at 350 degrees for 10 to 15 minutes. Makes about 3-1/2 dozen.
In a large mixing bowl, with electric mixer, cream the Ricotta cheese and cream cheese. Add sugar, eggs, vanilla and lemon extract. Mix well. Add flour and cornstarch, then add the melted butter. Fold in sour cream.
Cut carrots in thick slices. Combine all ingredients in covered saucepan. Cook 10 to 15 minutes or until carrots are tender. Uncover saucepan and cook until heavy syrup is formed. Be careful not to burn.
Beat eggs slightly; add all other ingredients and refrigerate overnight. Bake in an 8 x 10-inch lightly greased pan for 45 minutes at 350° until firm. Great for a crowd.
Seed and rinse chilies. Spread 1/2 of the chilies in a 9 x 13-inch baking dish. Put Cheddar cheese on top. Layer the rest of the chilies and then the Jack cheese on top. Beat egg whites until stiff. Mix the remaining ingredients and fold into stiff egg whites. Pour over chili and cheese in baking dish. Bake at 325° for 45 minutes. Great for brunches.
Roll crackers into crumbs. Beat eggs with fork. Cut turkey breast into small pieces (not too small). Dip turkey into egg and roll in crackers. Drop into hot oil until golden brown. Turn and brown other side. Remove from oil and place on rack in roaster. Mix Kitchen Bouquet and water. Pour half mixture slowly over meat. Cover and bake at 325° for 1 1/4 hours. Pour rest of water and Kitchen Bouquet over meat after 3/4 hour of baking.
Prepare glasses and lids and melt paraffin. In large saucepan or Dutch oven, mix apple cider and fruit pectin well. Heat mixture over high heat, stirring constantly, until rapidly boiling. Stir in sugar; boil again 1 minute, stirring constantly.
Soak beans in water to cover overnight. Prepare soup stock by simmering ham in 3 quarts of water for about 2 hours. Add beans, celery salt, salt, pepper and Accent. Add minced onion and simmer until soup begins to thicken. Add ground ham; sprinkle each portion with parsley flakes and serve with Parmesan cheese and croutons.
Brown ground chuck and drain. Add rice, onion, celery, green pepper, sugar, tomato sauce and water. Bring to a boil and cover. Simmer for about 20 to 25 minutes. Serves 6.
Mix cake according to directions on box. While cake is cooking, combine sugar and pineapple and cook over low heat, stirring occasionally. When cake is done, pour pineapple mixture over top of cake. Cool completely. Mix pudding according to directions and pour over pineapple mixture. Add Cool Whip then coconut. Decorate with cherries. Chill until ready to serve. (Can be frozen.)
Boil potatoes until tender. Drain. Add the onion and Miracle Whip. Then slice the cheese and spread through the mixture. Fry the bacon real crisp. Drain. Crumble on top of the casserole. Bake at 350° for 25 minutes. You can put the olives on top, if desired. Season to taste.
Mix butter, parsley and thyme. Do not unroll dough. Slice dough in 1/2 inch sections as it comes from package. Spread butter mixture on jelly roll pan and place the dough slices on top of mixture. Sprinkle with seeds. Let stand one hour. Bake as package directs.
Tear lettuce into bite size pieces and place in large bowl or 9 x 12-inch dish. Layer eggs, vegetables and bacon in order given. Add sugar to mayonnaise and spread over top. Do not stir. Top with grated cheese and cover. Refrigerate 12 to 24 hours.
Cream shortening and sugar till fluffy. Add eggs one at a time and beat well. Stir in bananas, and add dry ingredients to butter and mix well. Pour into greased 9x13 pan and bake at 350 degrees for 20-25 minutes.
Brown ground meat; drain. Add taco seasoning and enough water to moisten. Cook for 15 minutes; cool. Mix lettuce, avocados, tomatoes, Velveeta cheese, onion and chips. Mix in cooled meat mixture. Pour Catalina dressing over salad and mix. Serve cold.
Mix lightly all ingredients in a large bowl. Place in 9 x 13-inch greased pan and bake at 350° for 40 minutes.
Combine cake mix, pudding mix, rum, water, salad oil and eggs. Beat 2 to 4 minutes at medium speed. Grease and flour a 10-inch tube pan. Sprinkle chopped nuts over bottom. Pour batter into pan. Bake at 325° for 50 to 60 minutes.
Stir together and put in baking dish. Sprinkle bread crumbs on top. Bake at 350° for 45 minutes.
Roll into balls and dip in sugar. Place on sheet pan but do not press down. Bake in a 350° oven for about 10 to 12 minutes.
Thaw the orange juice and mix with remaining ingredients, except coconut. Chill. Form into small balls and roll in coconut.
Dissolve red hots in orange juice. Add other juices. Heat, do not boil. Put in refrigerator between uses.
Cream the cream cheese and mayonnaise. Add pineapple, peaches, nuts, marshmallows and Cool Whip. Mix and refrigerate.
Sift flour with soda, cream of tartar and salt. Place shortening and sugar in mixing bowl and cream until light and fluffy. Add whole eggs and vanilla. Continue beating and add flour to mixture and mix until well blended; add nuts. Mold dough into oblong log and chill. Slice for baking. May be kept wrapped in wax paper in refrigerator and slice when needed. Keeps for days. Bake at 400° for 10 to 12 minutes. Makes 5 dozen.
Dissolve jello in 3 cups of boiling water. Add cranberry sauce. Drain pineapple; reserve juice. Add drained pineapple to jello mixture. Put half of jello mixture into 6 x 12 x 2-inch pan. Let set.
Mix milk, eggs and oil until smooth. Blend in the pancake mix and add chocolate chips. Cool on hot lightly greased griddle or waffle iron. Top with heavy whipping cream, butter or syrup.
Blend well or with mixer. Put in greased pie pan (no crust). Bake at 400° for 25 to 30 minutes.
Bake brownies according to package directions; cool. Punch holes in brownies with fork and pour mixture of 1 teaspoon sugar and 4 tablespoons of leftover black coffee over brownies; set aside.