HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet melt 1/2 cup butter or margarine. Add livers, onions, apple, thyme, salt and pepper. Cook about 10 minutes until livers are grayish-brown and onions are soft. Spoon mixture into food processor or blender container and process until smooth. Cut remaining butter or margarine into 4 pieces. Add with brandy to livers; process until smooth. Spoon into 4 1/2 cup mold or tureen. Cover and chill. (Can be made ahead to this point.) Wrap well and freeze up to 1 month. Thaw in refrigerator about 24 hours. I separate the boiled eggs for the garnish. Chopped yellows around outside, chopped whites around outside of yellow.
Cream butter, sugar and eggs. Make paste. Add cocoa and food coloring. Mix in salt, flour and soda and fold in vanilla, buttermilk and vinegar. Bake at 350° for 30 minutes.
Cut bread slices into circles. Place into greased pan and press dough. Fill with cheese and ham. Bake at 350° for 10 minutes.
Cover salt pork with water and cook for 20 minutes. Break beans into 1/2-inch pieces and add to pot. Cover with water. Cook for 1 1/2 hours. Add more water, if necessary, to keep beans covered. Add potatoes and any water necessary to cover vegetables. Cook another 30 minutes or until potatoes are done. Serve with ham and corn bread.
In microwave-safe 10-inch quiche dish, combine zucchini, onion, garlic and basil. Cover with plastic wrap; vent. Cook on High 3 minutes. Add remaining ingredients, 1/2 teaspoon salt and 1/8 teaspoon pepper; mix well. Evenly spread mixture in dish. Cook, uncovered, on High 6 minutes, rotating dish every 2 minutes and with fork, stirring cooked egg around side of dish with mixture in center. Cook on Medium 12 minutes or until just set in center. Let stand on counter 5 minutes before serving. Makes 8 servings.
Boil chicken in water with bouillon. Cook spinach according to package. Place chicken in baking pan. Cut to lay flat. Scoop spinach on top of chicken. Season with salt, pepper and garlic powder. Top with a slice of your favorite cheese. Broil until cheese melts.
Brown ground beef with chilies and onion. Drain. In crock-pot, put meat and rest of ingredients. Stir well. Cook on medium-low overnight or high for 3 to 4 hours. Freezes great. Serves 6 to 8.
Brown ground beef; pour off grease. Saute vegetables for 5 minutes. Add soup and tomatoes. Heat until it comes to a boil. Cook noodles according to package and drain. Mix all ingredients together well. Put into casseroles and bake, covered, in 350° oven for 35 to 45 minutes.
Mix all ingredients until blended. Parbroil ribs in pan. Place ribs in pan and pour sauce over them. Bake at 350° for 1 to 1 1/2 hours.
Heat oil in a large skillet or wok. Saute onion, green pepper and garlic. Stir in eggs and scramble/fry until eggs are set. Stir in spaghetti squash. Stir in tomato paste, water or bouillon, basil and parsley. Simmer a few minutes. Serve hot.
Sift flour. Make a well in center and break eggs into it. Add salt and knead until smooth. Roll dough out on lightly floured board until 1/4-inch thick. Cut into 1/2-inch strips and cut strips into tiny pieces 1/2-inch long. With the palm of the hands, shape these tiny pieces into balls the size of a filbert. Heat oil to 350° and drop balls in 3 at a time. Fry until lightly browned, turning them constantly with a wooden spoon. Remove balls and drain them.
Mix cornstarch, 2/3 cup sugar and salt in double boiler top. Slowly stir in milk. Cook over boiling water, stirring constantly, until thick enough to mound slightly when dropped from spoon. Cover; cook 10 minutes longer, stirring occasionally. Stir a little hot mixture into beaten egg yolks, then stir all into remaining hot mixture. Cook for 2 minutes, stirring constantly. Remove from boiling water. Stir in vanilla and 3/4 cup coconut. Cool to room temperature. Turn into pastry shell.
Brown pork chops in frying pan in a little oil. Take pork chops out of pan and set aside. Add apples and onions to pan; brown. Add pork chops. Add all sauce mixture. Simmer 1 hour on stove. May serve with wide noodles or rice.
Wrap ribs in double thickness of foil. Bake for 1 1/2 hours in a 350° oven. Unwrap and drain. Combine remaining ingredients and pour over ribs. Marinate at room temperature for 1 hour, or refrigerate 2 hours. Lay ribs on grill for 30 minutes, 4 inches above coals. Turn often and baste with sauce.
Let apples and sugar stand for 15 or 20 minutes. Beat oil and eggs well. Add to apples and blend. Mix all ingredients well. Put into a greased and floured Bundt pan or a 9 x 12-inch pan. Bake for 1 hour at 350°. Check center with a toothpick.
Boil hen until tender; set aside. Mix 1 cup flour with 1 egg to a dough consistency. Knead well. Roll very thin and cut into strips. Cut chicken into chunks or pieces. As the broth boils cut and add strips of dough. Do not stir. Keep separated with fork. Add the remaining two eggs after boiling by chipping small into the mixture to add color. This makes a generous portion. If you see that more dough is needed, mix another eggs and flour and use the same procedure.
Cook pasta; drain. In skillet, cook onion, mushrooms and basil in oil until onion is tender. Add tomatoes and tomato sauce and cook, uncovered, over medium-high heat. Stir in pasta, green beans and 1/2 cup cheese. Season with salt and pepper. Pour into baking dish (8 x 12-inch) and top with remaining cheese. Bake at 350° for 25 minutes or until heated through.
A traditional barbecue delicacy is lamb testicles. Place the meat immediately in brine for about 30 minutes. Remove thread and cut. Wash in clean water. Place in boiling water and boil until the lamb's testicles are "dry." Add butter, salt and freshly ground black pepper. Stir-fry in a saucepan until brown and crisp. The dish can be served cold.
Blend cookies in blender (makes crumbs). Put small amount in bottom of flowerpot. Mix the margarine, Cool Whip, cream cheese and powdered sugar. Mix the pudding, milk and vanilla together. Mix the two mixtures together. Spread in alternate layers with cookie crumbs until pot is full, ending with crumbs. Chill.
Scoop out and drain tomatoes. Reserve pulp, saute onions and peppers in butter until tender. Add tomato pulp, bread crumbs and seasoning. Cook until very thick. Add corn that has been cooked and cut from the cob. Sprinkle inside of each tomato with a pinch of salt and stuff with corn mixture. Cover tops with bread crumbs, dot with bits of butter. Bake for 15 to 20 minutes or until brown. Serves 6.
Preheat oven to 350°. In 9 x 13-inch cake pan, stir all ingredients with a fork until well mixed. Bake 30 minutes. Top with favorite icing. Eat!
Fry bacon and drain. In bacon drippings, saute onion, celery and green pepper. Add to the pork and beans. Stir in ketchup, molasses, Tabasco and brown sugar, mixing well. Top with the fried bacon, crumbled. Bake at 375° for 30 minutes.
Mix all in a blender. Pour into 9-inch pie pan. Bake at 350° for 50 minutes until done.
Blend shortening with first 3 ingredients. Mix all ingredients and work dough on floured board. Makes 4 crusts.
Combine all ingredients and mix thoroughly. Using 1/4 cup batter for each pancake, pour onto a well-greased griddle. Yields 10 to 12 pancakes.
Saute onion and garlic in margarine. Add drained spinach. Remove from heat. Add cottage cheese and nutmeg. Pour into baking dish that has been sprayed with no stick cooking spray and bake in 375° oven for 20 to 25 minutes until cottage cheese is melted.
Place peaches and 1/4 cup milk in a blender. Blend until smooth. Spoon in ice cream. Blend until softened. Add 3/4 cup milk; mix until blended. Sweeten with sugar, if desired. Pour into tall glasses.
In a small saucepan, combine carob powder and cornstarch, mixing well. Add about 2 tablespoons of the milk and stir until mixture is very smooth. Gradually add remaining milk, one tablespoon at a time, mixing well after each addition. Stir in honey or maple syrup. Bring mixture to a boil over medium-low heat, stirring constantly. Continue to cook, stirring, for 1 minute. Remove from heat and stir in vanilla extract. Spoon ice milk or ice cream into serving bowls and top with hot sauce. Makes 4 servings (2 tablespoons of sauce for each serving). Excellent.
Brown ground beef in skillet. Drain off excess fat. Add onion and cook until tender. Blend in tomatoes, tomato paste, salt and chili powder. Spread half of meat mixture in 1-quart casserole dish. Arrange half of cheese slices over meat mixture. Top with remaining meat mixture.
Simmer all ingredients except cream and butter for 20 minutes. Pour in blender and process until smooth. Put back into pan. Warm and add cream and butter. Serve with croutons if you like.
Whirl all ingredients in blender. Serve over crushed ice. Garnish with slices of lemon or lime in each glass. Yields 4 servings.
Heat 1 cup pear juice; dissolve Jell-O. Set aside to cool. Moisten cheese with 8 tablespoons pear juice. Mash pears and add cream cheese, then add to cooled Jell-O. Fold in whipped cream; add cherries that have been cut in quarters. Pour in 11 x 7-inch pan.
In heavy saucepan, stir cream and butter and melt to barely a boil; stir in sugar until dissolved. Reduce heat; with wire whisk, stir in salt and cocoa until smooth. Serve over ice cream and store in glass jar. Reheat 1 to 2 minutes.
Scrape and slice carrots in rounds and cook in salted water until tender. Combine ingredients and marinate for 24 hours. Serve cold.
Cook spaghetti. As it cooks, make a sauce of the other ingredients. Sauce should be fairly thick, but thin enough to coat spaghetti. So add cheese and milk until this works. Drain spaghetti and then dump into sauce. Serve hot. (Use a pretty large pot to make the sauce.)
Fry bacon and crumble. Tear lettuce and layer on bottom dish. Layer bacon on top of lettuce then onion, cauliflower broken in bits, mayonnaise and cheese. Can be made the night before. Toss just before serving.
Dissolve gelatin in hot water. Cool. Add rest of ingredients. Pour into ring mold and chill until firm. Makes 12 to 16 servings.
Boil pork and beef (save broth). Grind up meat. Add other ingredients. Simmer all day adding broth as needed.
Mix the sugar, flour, cocoa and salt and stir in the milk. This makes a thick paste. Add vanilla. Stir in enough hot water to make thin sauce. Bring water to a boil; add cocoa and mix. Cook, stirring until thick. Serve at once.
Melt butter. In separate bowl, mix sugar, flour and cocoa. Add butter. Stir to mix. Add eggs, one at a time, stirring after each one. Add milk and vanilla. Pour into pie shell; bake at 350° for approximately 40 minutes until set. May add chopped pecans, if desired.
Boil water and sugar. Add all together plus 10 cups water. Before serving, add 1 quart ginger ale.
Brown ground beef and onion; then drain. Add beans and mix well. Mix all other ingredients together and pour over beef and bean mixture. Stir and put into an ovenproof bowl. Bake for 2 hours at 300°.
Place apples in a 9-inch round, well buttered baking dish. Sprinkle 1/2 cup sugar and cinnamon over the apples. Next, sprinkle the walnuts over the apples. In a mixing bowl, sift together the flour, 3/4 cup sugar, baking powder and salt. Set it aside. In another bowl, combine the egg, water, evaporated milk and melted butter. Add the egg mixture all at once to the flour mixture. Mix until smooth. Pour the batter over the apples. Bake approximately an hour (or until golden brown) in a 325° oven. A great breakfast cake. Can be served warm or cool. Kids love it.
Put water or broth, butter and milk in large pot and heat to simmering; roll biscuits in flour and cut into strips and drop into simmering mixture one at a time. Add flour for thickness, salt and pepper for taste. Add chicken; heat through.
Mix together and refrigerate overnight the cream cheese, sour cream and taco seasoning. (I spread it in the bottom of a 9 x 13-inch pan.) Just before serving, spread taco sauce over refrigerated mixture, then layer with shredded lettuce, shredded cheese and cut up tomatoes and olives. Serve with nachos.
Cream oleo; add sugar, vanilla and water. Mix well. Add flour and salt; mix well. Add crushed nuts. Shape into bite size balls. Bake on ungreased cookie sheet for 8 to 10 minutes at 325°. When cool, roll in powdered sugar.
Brown ground beef; drain fat. Layer corn chips, ground beef, green chilies and mushroom soup mixture in casserole dish. Repeat until all is used. Pour sauce over top and bake at 350° until bubbly. Top with Cheddar cheese.
Be sure to add in order and beat well after each item. Especially the vinegar. Cook until thick, stirring constantly. Cool well before using.
Combine potatoes with egg and vegetables in bowl. Season to taste. Make patties and pat with flour. Brown slowly in butter. Use heavy skillet.
Dissolve jello in hot water; let cool. Mix all other ingredients together. Add to jello and chill.
Heat milk first. Cook rice in milk slowly. In second pan, heat egg yolks, half and half and sugar. Mix the mixtures together. Cook about another 15 minutes. Add vanilla and cinnamon.
Mix together all ingredients. Place in baking dish. Top with buttered fresh bread crumbs and 1/2 cup chopped nuts. Bake for 20 minutes or until bubbly at 375°.
Boil wing joints for 5 to 10 minutes. Drain well. Crush garlic cloves and add chopped onion, green onions and carrots. Stir well. Add 1/2 cup soy sauce, sesame seed, sesame oil and red pepper. Cook for approximately 5 to 10 minutes, stirring occasionally.
Spoon avocado out of peel. In a bowl mash avocado until smooth. Add onions and tomatoes and lemon juice. Mix well. Add garlic salt and Season-All to taste. Mix well and refrigerate for at least 1 hour.
Prepare cake mix. Bake in a cookie sheet, 16 x 11-inch. When completely cold, poke full of holes with a fork. Dissolve Jell-O in hot and cold water; mix. Pour Jell-O slowly over cake. Refrigerate for 3 to 4 hours.
Mix oil and spices together in a cup. Pour over crackers, while stirring. Bake 10 minutes in preheated 350° oven.
Saute onion, garlic and ginger in butter in a large skillet 2 minutes. Add cabbage and carrot; stir-fry over medium heat about 5 minutes or until vegetables are crisp-tender. Stir in soy sauce, pepper and paprika.
Chop onions. Beat 1/2 egg. Mix the chicken with egg and onion. Add cornstarch and salt. Flatten biscuit with hands. Put 1 teaspoon chicken mix in center. Put sesame seed on top of biscuits. Turn oven to 375°. Add 4 tablespoons oil. Put biscuits into oil. Cook 10 minutes. Remove from oven. Turn biscuits over. Add remaining 4 tablespoons vegetable oil. Cook 10 minutes more.
In a Dutch oven, brown beef. Add all remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, for 1 hour. Ground beef can be substituted for 1 (12 oz.) can corned beef.
Wash apple. Mix dry milk and peanut butter in small bowl. Slice apple into 4 sections, remove core. Spread mixture over 1 slice, top with 1 more apple slice.
In medium saucepan, bring milk, cinnamon, brown sugar and salt to boiling. Add some raisins now, if desired. Stir in rice. Reduce heat to low, cover and simmer for 35 to 45 minutes, or until rice is tender. Stir occasionally.
Remove crusts from bread. Spread butter on bread slices. Put butter side down, in a 9 x 13-inch pan. Cook sausage. Crumble and drain well. Spoon sausage over bread. Sprinkle with cheese. Mix eggs, half and half and salt. Pour over cheese. Cover and store in refrigerator overnight. Remove 15 minutes before baking. Bake for 45 minutes at 350° or until firm.
Mix all ingredients together and pour into a vanilla wafer or graham cracker crust. Chill. Strawberries may be added to top if desired.
Mix together potatoes, onion, celery seed and dill weed. Sprinkle with salt and pepper. In a separate bowl, blend together mayonnaise, sugar and mustard. Pour over potatoes. Refrigerate one hour before serving.
Mix and chill; roll out and cut with cookie cutter. Bake at 350° for 15 minutes. Take out while still soft.
Put potatoes in greased slow cooker. Saute onion in butter in skillet. Add mustard, salt, pepper, milk and cheese. Pour over potatoes. Cover and cook on low for 3 hours.
Blend the cornstarch with the first 1/4 cup sugar and salt. Pour the hot milk over this, stirring constantly, until thick. Add 1 tablespoon butter and the vanilla. Beat egg whites until they are stiff. Add the last 1/4 cup of sugar and beat until points form. Fold into cream mixture while it is hot. Cool slightly, then heap into a 9-inch baked pie shell. Cover with a layer of shredded coconut. Top with whipped cream or meringue. Cool thoroughly before cutting.
Mix pretzels and butter; press mixture into 9 x 13-inch dish. Bake at 400° for 10 minutes. Mix cream cheese and sugar; spread over pretzel bottom. Spread Cool Whip over cream cheese. Put in refrigerator 1/2 hour.
Brown onion in butter, combine soups, broth, chicken pieces and chilies. Mix well.
Mix all ingredients together except milk. Pour into freezer. Add enough milk to bring mixture to fill line; freeze. Remove dasher.
Combine spaghetti, eggs, Parmesan cheese and parsley in mixing bowl; mix lightly. Lightly grease baking dish. Place half of spaghetti mixture in baking dish; top with half Mozzarella cheese. Repeat layers. Bake at 350° for 25 to 30 minutes until thoroughly heated.
Stir soda and shortening into warm applesauce. Mix sugar, shortening and applesauce while warm. Add raisins, walnuts, flour, cinnamon and cloves; mix well. Bake 1 hour in slow oven (325°).
Fry bacon and cut up. Mix mayonnaise, cheese, milk, olives and bacon. Layer potatoes, then cheese mixture in 2-quart casserole (use 1-quart casserole for 1/2 recipe). Bake at 250° for 35 to 40 minutes. Whole recipe serves 6 to 8.
Cream together	shortening and sugar; add eggs and beat well. Add baking	soda (dissolved in vinegar) and salt.	Add flour a little at a time	to make a stiff batter. Roll thin and	cut. Place on a greased cookie sheet and bake 10 to 12 minutes at 350°.
Mix all ingredients together. Refrigerate several hours before serving with your favorite tortilla chips. The longer it sits, the hotter it gets!
Heat apple juice. Thicken with cornstarch. Add cinnamon, nutmeg and oleo. Pour over apples. Toss apples to coat well. Pour in unbaked pie crust. Top with top crust. Bake at 400° for 1 hour.
Cook squash, carrots and onions until tender and water cooks out. Turn off heat and add soup, pimentos and sour cream and mix. Melt margarine and mix with stuffing. Alternate layers of stuffing and squash mixture, starting with stuffing on bottom of casserole. Cook at 350° for 30 minutes.
In a large mixing bowl, beat eggs until foamy. Gradually add sugar; beat until thickened. Add milk, cream, vanilla and salt. Mix thoroughly. Chill. Make in an ice cream freezer. Yield: 3 quarts.
Brown meat with onion. Add rest of ingredients, except noodles. Put in casserole dish. Bake at 350° for 1 hour. Mix 3/4 of noodles in casserole. Spread rest over top. Bake 15 minutes longer.
Combine all ingredients in saucepan. Bring to a boil; reduce heat and simmer uncovered for 15 minutes. Makes about 3 cups.
Place all ingredients in bowl. Mix by hand until well blended. Spray 12-cup tube pan (or Bundt pan) with nonstick cooking spray (Pam, etc.). Pour batter into prepared pan. Bake at 350° for 50 to 55 minutes or until done. Do not overbake. Cool in pan. Remove and continue to cool on rack. After cooling, sprinkle with confectioners sugar.
Mix well and add 1 box (8 1/2 oz.) Jiffy cornbread muffin mix and a dash of Tabasco. Heat large skillet very hot with cooking oil. Cook 25 to 30 minutes at 400° or until golden brown. Bake thin; when cool, cut into small squares. Bake in 2 skillets or 2 pans.
Mix cream cheese, sour cream, lemon juice and dressing mix; beat until smooth. Fold in shrimp. Chill. Serve with crackers or vegetables.
Combine sour cream, onion and 1 teaspoon of the salt. In a frying pan, cook bacon until crisp and then cut into 1/4-inch pieces. Discard all but 1 teaspoon of fat. Cut each olive in quarters. Shape Blue cheese into 6 balls. Combine beef, 1/4 teaspoon salt and 1/4 teaspoon of pepper. Shape into 20 balls. Make an indentation with your thumb in each ball and put in 1 teaspoon bacon or 1/4 olive or 1 ball of cheese. Press beef around filling to seal. Saute meatballs in bacon fat over medium heat until brown, 10 to 15 minutes. Drain and serve with sour cream.
Preheat oven to 350°. Combine all ingredients, except paprika and mix gently. Spread into 1 1/2-quart baking dish. Sprinkle with paprika. Bake at 350° for 20 to 25 minutes. Serve as a dip with crackers, chips or raw vegetables.
Lightly mix beef, half and half, onion, salt and pepper. Shape into oval patties. Heat butter, add mushrooms and cook until lightly browned. Remove from pan. Add about 2 tablespoons more butter to skillet. Add patties and cook until brown on both sides. Remove patties. Add flour to drippings. (If necessary, add more butter.) Cook until thickened, add beef broth and cooking wine. Continue cooking until thick. Return patties and mushrooms to gravy, simmer until meat has finished cooking.
Mix all ingredients well. Pour into greased and floured Bundt pan. Bake at 350° for approximately 40 to 50 minutes. Glaze with icing when hot.
Set peeled potatoes in a baking pan. Combine all the ingredients and pour over the potatoes. Add the sliced orange that is cut into half moons. According to the age of the potatoes, cooking time will vary. After about three-fourth's hour, take out the orange slices. Potatoes generally take one and one half hour to fully cook. Baste frequently in the 350° oven. The syrup will caramelize potatoes. Serve with candied orange as a garnish on top of potatoes.
Combine brown sugar, sugar and eggs. Add ground oatmeal and vanilla. Add flour with baking soda and baking powder. Add the remainder of the ingredients. Roll into balls and place 8-inches apart on cookie sheet. Bake 8 minutes at 375°. Makes 5 dozen cookies.
In 4-quart heavy kettle, slowly heat about 1 tablespoon oil. Add beef cubes, a few at a time; cook over high heat until well browned on all sides. Add more oil as needed. Set beef aside. Add onions to kettle. Cook, stirring, until slightly browned. Remove onion and set aside. Remove kettle from heat. Stir in flour, sugar, salt, pepper and thyme. Gradually stir in tomatoes and Burgundy. Add bay leaf, orange peel and browned beef. Bring to boiling, stirring occasionally. Reduce heat and simmer, covered, 1 1/2 hours. Add browned onions and potatoes. Continue cooking 40 minutes longer or until beef and vegetables are tender. Remove and discard bay leaf and orange strips. Turn mixture into serving dish. Garnish with chopped parsley. Makes 8 servings.
Mix together cheese and milk; blend in pineapple and mix well. Add pudding and mix for 1 minute or until well blended. Pour into graham cracker crust and chill. Top with whipped topping, if desired.
In a skillet, cook onion and green pepper in butter for about 5 minutes. Stir in okra, tomatoes, salt, red pepper and black pepper. Bring to boil. Reduce heat. Cover and simmer for 30 to 35 minutes for fresh okra, 15 minutes for frozen okra or until okra is tender. Makes 6 servings.
In a large skillet, pan braise pork chops until brown on each side and cooked through. Add celery soup to skillet; pour in 1 soup can of water. Stir. Add salt and pepper to taste. Cover skillet and simmer. While chops are simmering, put rice in saucepan, add water and salt to taste. Bring to a boil and boil for 1 minute. Cover saucepan and turn heat to low. Cook for 14 minutes.
Mix 1 package of orange Jell-O with 1 cup of hot water. Stir in orange sherbet until melted. Place in mold and chill. Mix 1 package of orange Jell-O with 1 cup of hot water. Add the juice from the mandarin oranges and enough water to equal 1 more cup. Pour on top of chilled sherbet mixture and add the oranges. Chill and serve.
In blender, combine 1/2 cup milk, dry instant eggnog and banana. Cover and blend until smooth.