HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven, cook onions and garlic in olive oil until brown; add eggplant, bell pepper and zucchini. Cook for 5 minutes. Remove from pot; set aside. Bone chicken, cut into pieces. Add to pot, cook until browned. Stir in flour. Gradually add water and tomatoes with liquid from the can. Add potatoes and seasonings, bring to a boil. Reduce heat, cover and simmer for 30 minutes. Add eggplant, zucchini and bell pepper, cook 5 more minutes. Mix well, cover and remove from heat. Let stand 10 minutes before serving.
Chill unopened can of milk until icy cold, about 3 to 4 hours. Dissolve gelatin in hot water; chill until partially set. Whip until light and fluffy. Add lemon juice and sugar. Whip chilled milk and fold into gelatin mixture. Line bottom of 9 x 13-inch pan with vanilla wafer crumbs. Pour over gelatin mixture. Top with remaining crumbs. Chill until firm; cut in squares.
Remove giblets, tail, wing tips and some neck skin for dressing. Wash in and out several times. Drain. Line roaster pan with foil, long enough to seal turkey in airtight (two 3 1/2-foot sheets, sealed together lengthwise with small folds). Rub inside turkey with 3 tablespoons salt and outside with melted butter. Seal foil over turkey. Bake in 325° oven 15 minutes per pound (5 hours). Fold foil back last 30 minutes of baking time, to brown. Cool, drain and refrigerate bird and broth. Next day, skim broth and heat.
Heat oil in large skillet and saute onion until soft and transparent. Add chicken, tomato sauce, diced tomato, salsa, garlic powder and parsley; stir until blended well. Bring to a boil, then reduce heat and simmer uncovered for 15 minutes. Place four corn tortillas in a 9 x 13-inch baking dish. Pour one-third of the chicken mixture over the top, spreading evenly layer one third of the cheese and one third of the olives on top of the chicken mixture. Repeat layers two more times, ending with olives on top. Bake uncovered at 350° for 30 to 40 minutes or until cheese is light brown and bubbly.
Cream shortening, sugars, eggs and vanilla thoroughly. Sift flour. Add dry ingredients to creamed mixture. Mix well. Stir in 1/2 cup M&M's. Reserve the rest for decorating. Drop by teaspoon on ungreased baking sheet. Decorate with M&M's on top. Bake at 375° for 10 to 12 minutes or until golden brown.
Peel tomatoes and cut into slices. Chill. Drain oil from sardines. Remove skin and backbone. Arrange lettuce on a salad plate. Place tomato on it; cover with sardine, onion and lemon juice. Garnish with egg yolk which has been pressed through a sieve. Serves 6.
In a bowl, combine first seven ingredients until creamy. Form into 1-inch balls. Roll in cheese. Cover and refrigerate until serving. Yield: 25 appetizers.
Melt oleo; add chocolate chips and stir over low heat until they are melted. Combine all other ingredients in another bowl. Pour the chocolate/oleo mixture into the other mixture and pour in pie shell. Bake at 350° for 30 to 40 minutes.
Grate zucchini in hash brown form; mix in egg, flour and garlic. Put 2 tablespoons of oil in frying pan and cook until done.
Microwave broth, potato, carrot, celery, salt and pepper for 5 minutes. Potato should be very soft. Add corn. Microwave again. Dump all in top of double boiler and add Cheddar cheese and milk. Stir thoroughly. Heat until cheese melts, but do not boil.
Cream butter/margarine and brown sugar. Add egg, milk and vanilla; beat well. Stir together flour, baking powder, baking soda and salt. Add this to creamed mixture and beat well. Stir in chocolate pieces. Spread in greased 9 x 9 x 2-inch baking pan and bake at 350° for 30 to 35 minutes. Cool and cut into bars. Makes 32 bars.
Crumb 1/2 bag Doritos in bowl. Brown 1/2 pound hamburg and drain. Mix dry taco seasoning with hamburg. Fix lettuce salad. Toss salad with hamburg mixture, Doritos and dressing. I always double the recipe.
Mix all ingredients to a stiff dough. Work until smooth and pliable. Leave for at least 1 hour in the refrigerator to get cold and firm. Roll out thinly and cut into various shapes. Bake in oven top rack until lightly browned. Decorate with sugar, various frostings or sandwich together with jam.
After about 60 days required to cut up elephant in cubes, place in 5-ton dish. Add enough brown gravy to cover. Cook at 325° about 4 weeks. Cook Creamettes as directed; drain. Do not chill. Mix immediately with elephant. Serve hot. Makes 3,752 servings.
Preheat oven to 425°. Grease 12 (2 1/2-inch) muffin pan cups; set aside. In medium bowl, combine dry ingredients; mix well. Using pastry blender, cut in shortening until mixture resembles fine crumbs. Combine milk and eggs. Add to dry ingredients, all at once, stirring just until moistened. Don't overmix. Spoon into cups 3/4 full. Bake at 425° for 20 to 25 minutes. Immediately remove from pan. Serve warm.
Preheat oven to 400°. Cut each sheet of pastry into 6 triangles and place on flat, smooth surface. In a small bowl, combine Worcestershire sauce, mustard and honey; stir well. Spread each triangle lightly with mustard mixture to within 1/4 inch of edges. Place ham at the base of each triangle; roll up from base to point. Ham will show at both sides. Place, point side down, on ungreased baking sheet and twist slightly to curve. Bake 12 to 15 minutes until puffed and golden. Serve warm or at room temperature.
Mix cracker crumbs and melted butter. Pack in a 9 x 13-inch pan. Combine sugar, eggs and margarine. Beat 15 minutes. Pour over crust. Slice bananas. Place on crust. Layer as follows: pineapple, Cool Whip, nuts. Garnish with cherries. Refrigerate overnight.
Mix cocoa, soda and cold water well; set aside. Cream sugar and butter together. Add eggs, vanilla, buttermilk and flour. Mix well. Add in the cocoa mixture and mix well. Pour into a greased and floured 9 x 12-inch cake pan and bake at 350° for 30 minutes.
Preheat oven to 375°. Combine meat, beef flavor mix, onions, eggs, catsup, bread crumbs and water. Put into loaf pan. Before baking, cover top with thin layer prepared mustard and top with croutons, then proceed with baking. Bake about 60 minutes.
Beat brown sugar, sugar, butter and pudding together. Add vanilla and eggs. Sift together flour, salt and baking soda. Add dry ingredients. Add butterscotch chips. Drop on ungreased cookie sheet. Bake at 375° for 8 minutes.
Grease 15 x 10-inch jelly roll pan. Brown meat; drain. Add tomato sauce, water and seasoning mix (reserve 1 tablespoon for crust); simmer while preparing crust.
Melt margarine; mix in 2 eggs and cake mix. Spread paste in	a greased 9 x 13-inch pan. Beat powdered sugar, 2 eggs and cream cheese until smooth. Spread on top of other mixture. Bake at 375° for 30 minutes.
Mix all ingredients. Place in an oblong baking dish and freeze overnight. Take out 30 to 60 minutes before serving.
Clean and salt hen. Boil gently until tender, then cool. Pull meat from bones. Cut white meat in larger chunks than dark meat. Add 1 cup chopped celery to every 2 cups chicken. Add juice of 1 lemon and enough mayonnaise to make a moist salad. Salt to taste and add cayenne pepper, if desired.
Mix all ingredients, leaving out the butter. Cook over medium heat until thick. Add butter and stir to mix. Spread on cooled cake. Makes enough for two layers between and on top or on top of one long cake.
Wash artichokes. Cut off approximately one inch of top of each artichoke, cutting straight across. Cut off stem, leaving about 1/4 to 1/2 inch. Pull off any loose leaves around bottom and clip off thorny tip of each leaf.
Melt butter. Mix everything together. Put in ready-made pie shell. Bake at 350° for 40 minutes. Makes about 3 (9-inch) pies.
Place roast on rack in an open roasting pan. Insert roast meat thermometer so that bulb is centered in thickest part. Do not add water. Do not cover. Roast in a slow oven (325°) until the thermometer registers 170°. Allow 30 to 35 minutes per pound. Let roast stand in a warm place 15 to 20 minutes after removal from oven. Heat oil in large frying pan. Add onions and garlic and cook 2 to 3 minutes. Add cabbage, salt, fennel and white wine, stirring to combine. Cover tightly and cook 10 minutes or until cabbage is tender-crisp. Serve cabbage with carved pork roast.
Melt butter; cook onion lightly. Brown. Add other ingredients and cook 20 minutes. Brown hamburger patties; add to mixture. Simmer 10 to 15 minutes until patties are done. Good dish to keep warm in crock-pot; easily doubled.
Prepare rice following package directions, adding the minced onion to the boiling water. Fluff cooked rice and spread in greased 1 1/2-quart shallow baking dish. Sprinkle with peas; arrange chicken over rice and peas. Blend milk into soup and pour evenly over the chicken. Top with cracker crumbs combined with melted butter. Bake in 350° oven for 35 to 40 minutes. Makes 4 to 6 servings.
Mix all together. Chill several hours, or better if a day or two. Serve as a relish or on a bit of lettuce.
Cream butter. Add 4x sugar. Blend in egg, vanilla and flour. Stir in pecans and cherries. Refrigerate 3 to 4 hours in bowl. Divide into four, log-shaped pieces. Roll in wax paper. Refrigerate overnight. Slice. Bake at 350° for 12 minutes. Makes 5 dozen.
Combine cheese, tomato	sauce, garlic, chili powder and cumin and set aside. In	large bowl, combine lettuce	and chopped tomatoes. Add Fritos, ground beef, onions and green pepper. Pour cheese sauce over lettuce and meat mixture just before serving and toss.
Preheat oven to 350°. Cream both sugars and butter. Add flour and eggs one at a time. Beat well after each addition. Add buttermilk and vanilla. Mix and pour into 2 unbaked pie shells. Bake for approximately 35 minutes or until set. Don't overbake as this will make the pie watery.
Melt margarine in saucepan and saute onions and peppers until tender. Add soups and broth and jalapeno	pepper, if desired. Add chopped chicken. In a 9 x 13-inch pan, spread 1/2 bag Doritos. Spread half chicken and soup mixture on top of chips. Top with 1 cup of cheese. Repeat layers.	Bake at 425° for 25 to 30 minutes.
Peel, pit and mash avocados with lemon juice. Combine sour cream, mayonnaise and taco seasoning mix. Spread bean dip on a large serving platter. Top with avocado mixture. Layer with sour cream, taco mixture. Sprinkle with onions, tomatoes, olives and cheese.
Dissolve sugar, yeast and salt in warm water and let stand in	a warm place for 15 minutes. In a large mixing bowl pour in liquid ingredients. Add oil and 4 cups flour. Beat by hand 100 strokes. If dough is not beaten sufficiently, the bread will be heavy. Add and stir well 3 1/2 to 4 cups flour or enough to make a stiff dough. Sprinkle approximately 1 cup flour over a bread board and turn dough onto it. Knead until dough is smooth and elastic. Use more flour if necessary to prevent sticking. This process will take 10 to 15 minutes. Cover and let rise 1 hour. Punch to original size. Place in a 10-inch Dutch oven that is greased with butter, including the lid. Cover and let dough rise until it touches the top of the lid.
Sift together dry ingredients, then add other ingredients and beat with egg beater until smooth, about 1 minute. Bake in 8-inch greased square pan at 425° for 20 to 25 minutes.
Mix spices. Cut meat into 1/2-inch cube strips. Mix meat and spices. Stir until meat is well coated. Marinate overnight. Place on rack over a drip pan. Bake at 150° for 4 to 5 hours.
Cut steak into small strips and let marinate at least 2 hours. Stir-fry onions and peppers; take out of pan. Add meat and stir-fry until done; drain and put back into pan. Add onions, peppers and tomato; cook for 1 minute.
Stir together flour, 1 cup sugar, baking powder, salt, nuts and raisins. Add yogurt, oil and eggs. Stir until batter is smooth. Pour into greased 8 x 8-inch or 9 x 9-inch square pan. Stir together 2 tablespoons sugar, brown sugar, cinnamon and coconut. Sprinkle mixture evenly on top of batter. Bake in 350° oven for 40 to 45 minutes or until wooden toothpick inserted in center comes out clean.
In hot oil in Dutch oven, saute chicken. Add onions, green pepper and garlic. Brown lightly. Add tomatoes (cut up), tomato sauce, wine and seasonings. Simmer, uncovered, for 40 minutes. Serve on spaghetti.
Mix all ingredients together. Salt and pepper to taste. Place in a 9 x 9-inch casserole dish and bake at 350° for 45 minutes.
Combine the dry ingredients. Mix with the boiling water, then add oil. (Add the food coloring with the water.)
Clean carrots and slice. Cook until tender. Drain and add onions and peppers. Mix soup, vinegar, oil, sugar, Worcestershire sauce and mustard. Cook 15 minutes. Pour over carrots, onions and peppers. Serve either hot or cold.
Mix until well blended in a food processor. Roll into two logs. Roll each log in paprika, then roll in chopped pecans.
In a large saucepan, blend together sugar, cornstarch, cinnamon, nutmeg and salt. Stir in 10 cups water. Cook and stir until bubbly. Add lemon juice. Pack apples (really cram them in as they cook down) into hot jars. Fill with hot syrup; seal. Process in boiling water bath for 20 minutes. Makes 6 to 7 quarts.
Cook, brown and drain sausage and onion. Mix in sauerkraut, 2 tablespoons bread crumbs, cream cheese, mustard, salt and pepper. Refrigerate until cool. Shape into balls. Coat balls in the flour. Mix together eggs, and milk. Dip floured balls into mixture. Then roll in bread crumbs. Deep fry.
Have ready: On separate pieces of wax paper, measure out salt and baking powder. Use a clean measuring spoon for each. Butter an extra-large piece of heavy-duty foil, about 30-inches long. (Can re-use for other batches.) Since I pull my brittle, I use 2 pairs of cotton gloves inside a pair of buttered plastic gloves.
Pat first 3 ingredient in bottom of 9 x 12-inch dish. Bake at 350° for 10 minutes. Cool thoroughly; mix cream cheese and sugar well; add Cool Whip, spread on crust. Mix next 3 ingredients, put into refrigerator until it begins to congeal. Stir in 1 1/2 cups strawberries. Spread on top of the cream cheese mixture and put in refrigerator.
Bring to a boil and stir until thick the sugar, water and cornstarch. Separate the eggs. Beat yolks; add to first mixture. Add lemon juice and rind and butter to mixture. Put into cool, baked pie shell.
Beat cream cheese until smooth. Add bell pepper, onion, seasoned salt, 1 cup chopped nuts and pineapple; stir well. Shape into a ball and roll onto remaining one cup of chopped nuts. Chill 1 to 2 hours. Garnish with fresh fruit, if desired. Serve with crackers.
Mix ingredients well. Bake at 350° for 45 minutes to 1 hour.
Melt margarine. Add cocoa and stir well. Add, vanilla, sugar, flour, eggs and nuts. Pour in unbaked pie shell and bake 30 to 35 minutes at 325 degrees. Do not refrigerate.
Brown beef in fat in large pot. Put all ingredients (except potatoes and frozen vegetables) in with the browned beef. Simmer slowly for 1 hour. Add potatoes and cook 30 minutes or longer. Add frozen vegetables and cook another 20 minutes. Add salt if needed and perhaps more water to taste. Better the day after it is made.
Preheat oven to 350°. Cream butter and sugar; add milk, vanilla, and egg. Mix well. Stir in flour, baking powder, salt, cinnamon, and nutmeg. Gradually add cereal, stirring until well combined. Drop by level tablespoonful onto ungreased baking sheet 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute before removing from baking sheet. Makes 3 dozen.
Cut eggs in half lengthwise; remove yolks. Mash yolks. Add ham, carrots, salad dressing and mustard; stir well. Fill egg halves with mixture. Chill and sprinkle with paprika or garnish with fresh parsley.
Cook fruit until done. Add Jell-O and water, if needed. Let cool to room temperature. Put into refrigerator. "Good made out of strawberries or Concord grapes."
Cook first 6 ingredients in saucepan over medium heat 10 minutes or until heated. Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes. Spoon 1/3 of sauce into a 13 x 9-inch baking dish coated with cooking spray topped with 3 tortillas. Spoon half of chicken mixture and 1/3 sauce over tortillas. Sprinkle with half Cheddar cheese. Top with 3 tortillas; spoon half of chicken mixture and 1/3 sauce over tortillas. Sprinkle with half of Cheddar cheese. Top with 3 tortillas. Repeat layers once with sauce, Cheddar cheese and tortillas, ending with Monterey Jack cheese. Bake at 350° for 30 or 40 minutes, until bubbly. Serve with toppings.
Line a 13 x 9-inch pan with whole graham crackers. Mix pudding, milk and vanilla. Fold in Cool Whip. Spread half of the pudding over graham crackers. Add another layer of graham crackers. Add remaining pudding, then another layer of graham crackers close together. Ice with milk chocolate icing. Make 1 day in advance. Refrigerate.
Cream shortening and	butter until fluffy. Add sugar slowly, beating after each	addition. Add	one egg at a time, beating after each egg. Add milk	and beat well.	Add 2 cups flour; mix well then add 1 cup of flour. Beat well. Add salt and baking powder. Add flavor and mix again. Bake at 325° for 1 1/2 hours.
Boil together 5 minutes. Let cool. Add 4 cups flour. Bake in 4 layers. Put together with desired frosting.
Saturday, wake up at 4:00 a.m. and drive 6 hours. Fish all day, "no fish", go to motel.
Cut spareribs into portions and place in the bottom of a roasting pan. Season to taste. Add sauerkraut. Cover and bake at 350° for 1 1/2 hours. Make dumplings by combining the flour, baking powder, milk and egg. Drop by spoonfuls on the sauerkraut. Cover pan tightly and finish baking for 30 minutes.
Mix ingredients with 1/2 can V-8 juice. Bake. Pour 1/2 can V-8 juice over top of meat loaf.
Mix together refried beans, Monterey Jack cheese, cumin and garlic powder. Put in double boiler or microwave oven until spreading consistency.
Pour boiling water over shortening; let stand until lukewarm. Dissolve yeast cakes in small amount of water. Add to shortening and boiling water and gradually add the other ingredients.
Bottom Layer: Dissolve cherry gelatin in 1 cup boiling water. Cool. Add pineapple. Pour into bottom of mold. Chill until firm but slightly sticky to touch.
If stiff, add milk. If juicy, add confectioners sugar. Can add a few nuts in icing, if preferred.
Pour batter into one large or two small bread pans. Bake at 350° for 55 minutes (less for small pans).
Beat until foamy the egg whites and add a pinch of salt, cream of tartar and sugar, gradually. Continue beating 10 minutes. Pour into well-greased rectangular 9 x 14-inch pan. Bake 1 hour at 275°. Cool.
Preheat oven to 375°. Mix milk and peanut butter until smooth. Add biscuit mix	and vanilla; mix well.	Shape into balls. Roll in sugar. Place on ungreased baking sheet. Bake 6 to 8 minutes or until lightly browned. Press chocolate kiss in center of each ball immediately after baking.
Cut up all vegetables. Mix mayonnaise, sour cream and dressing mix. Mix together.
Prepare potatoes as directed on box. Before baking, add the remaining ingredients and stir well. May have to add a little more milk. Bake at 350° until potatoes are done.
Mix everything together. Cook at 350° for 10 to 15 minutes. Serve with crackers or pita toast points.
Combine honey, apple juice and lemon juice in a large pan. Bring quickly to a rolling boil and stir in pectin. Bring back to a full boil that cannot be stirred down. Remove from heat and skim foam that appears on top. Pour into sterilized jars. Seal with paraffin. Store in a cool dry place. Makes 3 1/2 pints.
Boil until thick, then mix salad dressing, about 50-50 with it. I use Miracle Whip. Use on potato salad.
Mix the soups in a 2-quart baking dish. Stir in the beef; cover and bake at 350° for 3 hours or until tender. Serve over noodles.
Place cucumbers (sliced), green peppers, ice and onions in layers in a crock with salt. Cover and place in refrigerator overnight or 6 hours. Drain. Make a syrup of vinegar, sugar and spices. Add these to cucumbers. Heat slowly with very little stirring. Scald, do not boil. Place pickles in sterilized jars and seal at once.
Combine all ingredients in a large saucepan. Bring to a boil; reduce heat. Cover; simmer 15 minutes or until heated through. Makes 6 to 8 servings.
Spread cream cheese over a completely cooled crust. Top with one layer of fresh whole berries. Mix remainder of berries mashed with enough water to make 1 1/2 cups. Add sugar and cornstarch. Allow to thicken over low heat; cool and pour over cheese. Top with whipped cream.
Mix all and put in buttered dish (9 x 13-inch). Mix 2 tablespoons butter, melted with 1 cup cornflake crumbs and top. Bake at 350° for 1 hour. Best when mixed ahead of time and left in refrigerator overnight.
Mix ingredients. Bake in cast iron frying pan, greased lightly. Cover with lid. Make 1 1/2-inch cakes; turn when brown. Turn out on plate to cool. Makes about 10 to 12.
Mix onion, bell pepper and a little water in blender and set aside. Mix sausage, beef, egg, bread and seasoning. Add onion and pepper mixture. Place in the refrigerator in a gallon bag overnight. Roll mixture into balls. Brown in a skillet on medium heat. Place in crock-pot with sauce. Cook on high for 2 hours.
Beat eggs, sugar and oleo. Add other ingredients. Mix well and pour into unbaked pie shell. Bake 45 minutes in 350° oven.
`Mix all together except cabbage and tomatoes. Put head of cabbage in boiling water until leaves separate. Put about 1 tablespoon meat mixture in each leaf; roll up well. Add water about halfway over rolls and cook about 1 hour. Add tomatoes or tomato soup when almost done.
Prepare dinner as directed on package. Brown the beef; add celery, green pepper and onion together. Cook until tender. Stir in corn, tomato sauce, water, salt and pepper. Add dinner. Mix well.
Heat margarine until bubbly and hot. Add onions, celery and sage. Cook, stirring, until onions are golden, approximately 3 minutes. Remove from heat. Add rest of ingredients. Toss, transfer to 1-quart casserole and bake at 325° for 30 minutes. Makes 4 servings; each serving contains 90 calories.
Cook pudding according to package directions, adding the additional milk. Add sugar and dissolve. Remove from heat and add cream. Pour into molds and freeze.
Melt half of the margarine in a large, heavy kettle over medium heat. Add onion, garlic, thyme, parsley, pepper and oregano. Saute until onion is translucent. Add vermouth. Drain the liquid from clams and set aside with rinsed shrimp. Stir in fish chunks; cover and simmer until fish is firm and opaque (about 10 minutes) over medium heat. Stir in soup, milk, shrimp and clams. Heat, stirring often, until steaming. Pour into tureen and add rest of the margarine. Serve immediately. Yields 2 quarts.
Cook until thick, about 4 hours. May be served on bun with cole slaw. Serves 4.
Dissolve lemon jello in hot water. Let cool. Whip in mixer briefly. Add whipping cream and beat until thickened. Stir in cottage cheese until well mixed. Pour into mold and set in refrigerator. Dissolve lime jello in hot water. Let cool. Add crushed pineapple and nuts: stir well. Pour on top of lemon and cottage cheese mixture in mold: return to refrigerator to set.
Mix first five ingredients together. Beat with electric mixer for 10 minutes. Bake in Bundt pan for 1 hour at 350°. Fold in German chocolate and chocolate chips.
Flake salmon and combine with cheese, mayonnaise, green onion, parsley and garlic powder. Separate rolls in thin rounds and place on cookie sheet. Top with salmon mixture. Bake at 375° for 10 minutes. Serve hot. Makes 3 dozen.
Beat eggs until light. Add sugar gradually. Add milk and vanilla. Sift flour with baking powder, cinnamon and salt. Add to creamed mixture. Add apples and nuts. Spread batter in a greased pan. Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon together and sprinkle on top of batter. Bake for 35 minutes in a 350° oven. Cool in pan and cut in squares. Good with whipped topping.
Melt butter. Add garlic and onion until soft. Add meat and salt; brown. Add rest of ingredients. Cover and simmer 1 1/2 hours or more.
In large punch bowl, cranberry juice. Real lemon and sugar; stir until sugar dissolves. Just before serving, add orange soda, liqueurs if desired and ice. Garnish as desired. Makes about 3 1/2 quarts.