HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter and oil and saute onion and garlic until golden brown. Add meat and brown slightly. Put tomatoes, corn, salt and chili powder in pan and simmer for 20 minutes. Let cool, then put with meat and pour into a shallow pan (10 x 14-inch). Press olives into mixture. Combine corn meal and milk with beaten eggs and spread with a spoon over filling. Sprinkle with cheese. Bake at 350° for 1 hour. Serves 8 to 10.
Sprinkle yeast in water until dissolved. In a bowl, stir flour, sugar and salt, then add oleo. Blend together until thoroughly mixed. Add milk and egg. Mix egg in the milk, then the yeast mixture. Stir yeast in the water (lukewarm). Chill in refrigerator for several hours or overnight. Roll like pie dough and sprinkle with nuts. Roll into a roll. Let rise for 30 to 45 minutes. Bake at 350° until golden brown, about 25 to 30 minutes.
Cook broccoli as directed. Drain. Layer broccoli with remaining ingredients and sprinkle with bread crumbs. Bake at 350° for 30 minutes in greased casserole dish.
In 2-quart casserole dish, put layer of potatoes, onions, meat and beans. Repeat layers. Pour soup and water over layers. Add salt and pepper. Cover. Bake 2 hours at 350°. To shorten baking time, parboil potatoes 15 minutes.
Cut off hard ends of asparagus; boil spears for 5 minutes. Place lettuce leaves on a dish. Place pimientos over the lettuce (drain oil). Place 5 asparagus spears on top of lettuce and pimiento. Top asparagus with a clump of sprouts. Chill in refrigerator for 1/2 hour. Pour balsamic vinegar to taste over asparagus. Sprinkle ground pepper to taste.
Skin, trim and clean the camel, lamb and chickens. Boil until tender. Cook rice. Fry nuts until brown; mix with rice. Hard-boil and peel eggs. Stuff chickens with eggs and rice. Stuff camel with lamb and rice. Boil in a large enough (this is important) oven until brown. Spread the remaining mixed rice on a large tray; place camel on with eggs and nuts. Serves 80 to 100 people. Isn't that better than that T.V. dinner?
Preheat oven to 375°. Lightly grease baking sheet. Blend first 6 ingredients in a food processor. Add butter and process until mixture resembles coarse meal. Beat milk, egg, molasses and vanilla to blend in a large bowl. Add flour mixture and raisins; stir gently until dough forms. Gather dough into a ball. On a lightly floured surface, press dough into a 1-inch thick round. Cut round into 8 wedges. Place on prepared baking sheet. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Serve warm or at room temperature.
Blend cream cheese, mayonnaise and lemon juice with mixer. Blend in onions and chipped beef. Shape combined ingredients into a ball. Mince the onion tips. Roll the ball in the tips. Put in a plastic bowl and refrigerate for one day.
Mix butter, powdered sugar and 1 1/2 cups flour until crumbly like pie dough. Bake in small oblong pan at 350° for 20 minutes. Beat eggs slightly and then add sugar, 3 tablespoons flour and grated rind and juice of fresh lemon. Cover baked crust with egg mixture and bake 20 minutes or until firm. Sift powdered sugar over.
Prepare the water for the fettuccine. Bring cream and butter to a boil in a saute pan. Reduce the heat and simmer for 30 seconds. Add half the Parmesan, and a little freshly ground black pepper. Whisk until smooth and remove from the heat. Cook the fettuccine and add to the cream. Add the rest of the Parmesan. Toss the noodles well in the sauce and serve immediately. Garnish with more black pepper.
Heat sugar and juice over low heat. Add gelatine which has been softened in cold water. Chill until soft set. Add pineapple and cheese. Fold in whipped cream. Chill until firm.
Beat sugar and eggs; add oil and vanilla. Beat this, then add rest of ingredients. Bake at 350° for 1 hour. Makes 2 loaves. Very good!
Mix all ingredients. Chill. Serve with sliced fruit (apples, pears or strawberries) and gingersnap cookies, too.
Cream shortening with sugars. Add eggs, but save 1 tablespoon to brush on the tops of the cookies. Add dry ingredients alternately with liquids. Add nuts and raisins.
Combine all ingredients. Makes 3 balls. Roll in chopped nuts. Can be frozen.
Mash corned beef with a fork until smooth. Mix all ingredients. Form into a ball and refrigerate. Can be rolled in parsley or nuts. Serve with a hard cracker.
Add salt, garlic salt and Tabasco sauce to the water. Bring to rapid boil. Slowly add the grits and boil 3 to 5 minutes. Remove from heat. Add 1/2 cup oleo and cheese. Stir until oleo melts. Beat eggs. Stir in milk. Add grits mixture. Pour into greased 2 1/2-quart casserole. Dot top with 2 tablespoons oleo. Bake in preheated oven at 350° for 1 hour.
Combine all the ingredients and marinate overnight. Toss with lettuce, cherry tomatoes and sliced fresh mushrooms, etc. before serving.
Wash and scrape artichokes and let stand overnight in salt water (1 tablespoon salt to 1 quart water). Drain; soak one day in alum water. Rinse well. Soak mustard seed in small amount of vinegar. Boil rest of vinegar and spices a few minutes. Let cool; add mustard and mustard seed. Put artichokes in a crock; add liquid mixture. Let stand at least a week before using. Dip artichokes out as desired. When supply is exhausted, more artichokes may be added to same liquid if liquid is heated.
In a large bowl, whisk egg whites and water. Toss potato wedges into the egg mixture. In a large plastic bag, combine bread crumbs, paprika, salt, garlic powder and red pepper. Shake well until all mixed together. Add potato wedges. Shake until potato wedges are evenly coated. Place on greased cookie sheet and bake according to directions on potato package. Serve hot with steak.
Sprinkle yeast in warm water; stir until blended. Stir in 2 teaspoons of sugar; set aside. Combine cottage cheese, onion, dill weed, baking powder, salt, 2 tablespoons sugar and eggs. Mix thoroughly. Add yeast mixture; mix well. Add flour to make stiff dough. Knead out on floured surface until smooth and elastic. Place dough in greased bowl; turn to bring greased side up. Cover and let rise in warm place. After dough has risen, divide and put in greased bread pans. Let rise double. Bake in oven at 350° for approximately 30 to 40 minutes.
Put potatoes in 9 x 13 cake pan. Cook soup, sour cream, onion and cheese until creamy. Pour over potatoes. Pour melted margarine on top. Put crumb mixture over potatoes. Bake 350° for 1-1/2 hours.
Arrange chicken in a pan. Mix cream of mushroom soup and golden mushroom soup together with 1/2 can of water. Pour over the chicken and bake for 50 minutes at 350°, covered.
Brown meat, add onions, garlic, bell pepper, chili powder, cumin and salt. Cook 5 min. Check seasoning now! Pour into casserole dish. Top with prepared cornbread batter. Bake at 350° for 30 minutes. Top with cheese when you take it out of the oven. (Canned jalapeno may also be used as a garnish for a spicier dish.
Cook potato until soft. Mash, then add: butter and vanilla. Put confectioners sugar in 1/3 cup at a time, until like pie crust. Roll out; spread peanut butter on, roll up and put in freezer until firm (not frozen). Then take out and cut in desired size. Enjoy.
Heat oven to 325°. In small, heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat just until butter is melted, stirring occasionally. Pour into two 8 or 9-inch round pans. Sprinkle evenly with chopped pecans.
Mix flour and salt in large bowl. Cut in shortening until mixture resembles coarse meal. Cover tightly to store. Does not need refrigeration. To make 8-inch pie crust, add 2 to 4 tablespoons ice water to 1 1/4 cups pie crust mix. Mix gently and roll. Adjust the amount of mix to the size of pie shell desired.
Cream butter and shortening in bowl; add sugar and beat until fluffy. Add eggs one at a time; beat well after each addition. Combine baking powder and flour; add to creamed mixture alternately with milk, beginning and ending with flour. Stir in vanilla and pecans. Pour into a 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes.
Heat chicken and broth in covered pan over low heat until thoroughly hot. Stir occasionally. Remove from heat and add celery, pimento, onion, salt and pepper. Combine lemon juice with mayonnaise and pour over chicken mixture. Toss lightly. Place in casserole dish and top with grated cheese. Bake for 20 to 30 minutes at 400°.
Pour over vegetables and let stand overnight in refrigerator. Drain well before serving. Will keep several days.
Cook approximately 25 minutes at 325°. Shake down twice, first after 10 to 12 minutes, then about 10 minutes later.
Mix yeast in lukewarm water and set aside. Mix hot potatoes with oleo, eggs, salt and sugar. Add the lukewarm water with the yeast. Add flour a little at a time and mix well.
Have all ingredients at room temperature. Mix well. Make balls about the size of a quarter. Bake at 350° for about 16 minutes. Do not overbake.
Steam cabbage just short of tender. Pour into a 1 1/2-quart casserole dish, draining well. Add tomatoes and stir. Sprinkle half of cheese onto top of cabbage and then stir in hash. Sprinkle rest of cheese on top and then layer with bread crumbs or croutons. Bake at 350° for about 30 minutes. (This recipe also microwaves well. After combining all ingredients, microwave on High for about 15 minutes.)
Preheat oven to 375°. Sift together all-purpose flour, baking powder, salt and cinnamon into large bowl. Stir in whole wheat flour, brown sugar and nuts. Mix well. Make well in center and set mixture aside. In medium bowl, whisk until blended mashed peach, milk, oil, egg and peach extract. Add to dry ingredients. Stir just until moistened. Fold in cinnamon basil. Pour into 3 greased and floured 5 1/2 x 3 x 2-inch loaf pans. Bake at 375° for 25 to 30 minutes until skewer inserted in center comes out clean. Cool in pan on rack 10 minutes. Remove from pan. Cool on rack.
Cover chicken with water; season to taste with salt, pepper and seasoned salt. Cook until done; drain. Cool and chop medium fine. Add chopped celery, chopped eggs, and pickles. Blend with Miracle Whip and serve chilled on lettuce leaf or in a sandwich.
Mix all ingredients. Used 2 greased loaf pans. Bake at 325° for 50 minutes.
Brown pork slowly. Add 1/4 c. water, cover and simmer until tender (about 1 hour). Drain pineapple, reserving syrup. Combine brown sugar and cornstarch. Add pineapple syrup, vinegar, soy sauce and salt. Cook and stir over low heat until thick. Pour over hot cooked pork. Let stand 10 minutes. Add pineapple, green pepper and onions. Serve over noodles.
Mix dry ingredients well. Add Karo and milk. Bring to a boil, then cook on medium heat; stirring often until forms a soft ball in cold water. Remove from heat and add 1/2 stick oleo, 1 teaspoon vanilla and 2 heaping tablespoons peanut butter (I use chunky peanut butter). Beat until creamy.
Beat eggs; add flour to sugar in box. Mix around; add to eggs and melt butter. Add to mixture, also vanilla and pecans. Beat well. Pour into unbaked pie shell. Bake at 350° approximately 30 to 45 minutes.
Cream butter and sugars. Beat in egg and vanilla. Stir in zucchini. Stir in flour, baking powder, salt and cinnamon. Add almonds and chocolate chips. Drop by heaping teaspoonfuls onto greased cookie sheets. Bake at 350° for 15 minutes or until lightly browned. Cool on wire rack. Sift powdered sugar over cookies. Yields 4 to 5 dozen.
Cut meat into 1 1/2-inch cubes. Cook meat, onion and garlic in oil until browned. Add tomatoes, green pepper, salt, pepper, sugar, apricots, potatoes, sweet potatoes and broth. Cover and simmer 1 hour.
Beat sugar, pudding and milk until smooth. Fold in Cool Whip until creamy. Add 2 drops yellow food coloring. Put in a 9 x 13-inch pan or 3-quart baking dish. Alternate graham crackers and pudding mixture, beginning and ending with graham crackers. Chill for 30 minutes. Heat canned frosting until like syrup, then pour over graham crackers, then sprinkle with nuts. Chill 12 to 16 hours before serving.
Pressure cook chicken until done (save the broth). After deboning chicken, mix with raw ground beef; cook slowly together over low heat until browned. Add one chopped onion, chili powder, red pepper and salt to taste. Mix corn meal (as making corn bread); spread over cut aluminum pieces, then spread meat mixture over the meal mixture. Roll up; put in large pot and pour broth over it. Boil until meal mixture is cooked.
Mix sugar, salt, syrup and 1 cup cream in 2-quart pot. Cook and stir 10 minutes (to boil). Add rest of cream slowly. While stirring, continue to boil candy. Cook 5 minutes. Stir in butter, one teaspoon at a time, and cook to 248°. Remove from heat and add vanilla. Mix and stir. Pour into buttered 8 x 8 x 2-inch pan. Cool. Turn out onto board and cut in squares. Wrap in waxed paper.
Grease a 10-inch pie plate. Sprinkle turkey, mushrooms, onions, salt and cheese in pie plate. Beat remaining ingredients until smooth; pour into plate. Bake until knife inserted between center and edge comes out clean. Bake at 400° for 30 to 35 minutes.
In a large skillet, brown meat; stir in onion soup mix, tomato sauce and water. Cover; simmer for 15 minutes. Alternate layers of noodles, meat mixture and cheese, ending with cheese. Bake at 400° for 15 minutes or until bubbly. Serves 6 to 8.
Cream butter, peanut butter and sugars. Add eggs. Mix in flour, soda and vanilla. Drop by teaspoon on cookie sheet. Press with fork. Bake 8 to 10 minutes at 350°.
In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper and dill weed. Bring to a boil, reduce heat to low and simmer until potatoes are tender, about 30 minutes (or longer if you want the potatoes creamy). Stir in the milk and parsley and heat until hot, but not boiling. Stir in the potato flakes during the last few minutes of cooking. Yields 8 to 10 servings.
Let cheese come to room temperature. Chop garlic as fine as possible. Mix cheese and garlic. Add nuts. Make into rolls the size of Hi-Ho crackers. Roll in chili powder. Wrap in plastic wrap and store in refrigerator. Will keep for several weeks.
Mix ingredients and save 1 c. Spread rest of the batter in 13 x 9 x 2 in. baking dish. Batter will be thick.
After looking, washing and draining beans, cover with cold water. Bring to a boil and boil for 2 minutes. Cover pot and let stand for 1 hour. Do not drain. Meanwhile, cut spareribs into serving size pieces. Brown lightly in heavy skillet lightly coated with olive oil. Saute garlic after browning ribs. Return ribs to skillet (or transfer ribs and garlic to large heavy pot and cover with water). Simmer, covered, until ribs are tender. Drain beans and pour into roasting pan. Arrange spareribs on top of beans. Add water in which ribs have been cooked. Season with salt, pepper, chili powder and ground cumin. (Add garlic powder if not using fresh garlic.) Arrange onion and peppers on top of ribs. Pour tomatoes over all. Cover and bake in preheated slow oven (325°) for 1 hour.
Pour pineapple in large pan. Add jello and cook over medium heat until jello is dissolved. Set off heat and cool a few minutes. Fold in cottage cheese and Cool Whip. Pour into mold or bowl and refrigerate several hours.
Preheat oven to 350°. Sift flour, baking powder, baking soda, salt and nutmeg together in a large bowl. Add rolled oats and mix well. In another bowl, cream together butter and brown sugar. Set aside. Beat eggs in a dish. Add buttermilk to beaten eggs. Set aside.
Brown ground meat, onion and bell pepper in skillet. Drain and add diced tomatoes, tomato paste, salt and pepper, beans and corn. Add water. Simmer over low heat for approximately 30 minutes. Cook rice as directed. Serve meat mix over hot rice. Top with picante sauce and jalapenos. Some even like grated cheese on top. Serves 4.
Simmer olive oil, onion and pepper for 8 minutes. Add rest of ingredients. Simmer 15 minutes or until warm.
Cream butter and sugar. Add eggs one at a time, and beat well. Dissolve soda in buttermilk. Add to creamed mixture. Place flour in large bowl, add dates, orange slices and nuts. Stir to coat each piece and add this mixture with coconut to creamed mixture. Makes a very stiff dough. Bake at 250° for 2 1/2 hours.
In a large saute pan, brown garlic in olive oil. Remove when browned. Lightly flour beef on all sides. Place in olive oil and saute on both sides until browned. Add sliced mushrooms to beef, along with basil, oregano, parsley and wine. Cook until wine evaporates, then add water and butter. Salt and pepper the mixture to taste. Stir slightly and cook an additional 2 to 3 minutes. (If rare beef is desired, take beef out after adding wine and add again after wine has evaporated.) Makes 4 servings.
Mix pudding according to directions on package and allow to chill. Fold Cool Whip into pudding. Mix the powdered sugar and cream cheese until smooth. Combine the cream cheese and powdered sugar with the pudding and Cool Whip. Stir until mixture is creamy. Begin layering ingredients in a clean flower pot (small). Begin with a layer of Oreos, then the pudding mixture. You may want to add gummy worms to the pudding as you layer. Continue layering and end with a thick layer of Oreos. You may want to put an artificial flower or plant in it to make it look real. Serve the dirt cake with a garden spade.
In medium bowl, combine 1 cup flour, granulated sugar and salt. In small bowl, whisk milk and egg; then gradually whisk into dry ingredients until smooth. Set aside.
Flatten chicken to 1/8 inch thickness. Sprinkle with salt & pepper. Place one slice of cheese on each breast. Fold in sides of breasts and roll up, securing with wood toothpicks. Roll chicken in flour, then egg, then breadcrumbs. Place in baking dish and and bake uncovered at 350 degrees for 30 minutes. In saucepan, mix broth, butter and parsley. Heat until butter is melted and pour over chicken. Bake another 10 minutes, remove toothpicks and serve.
Brown meat, onion and garlic; drain. Cool. Stir in cheese, egg, crumbs and parsley. Season with salt and pepper. Cook shells in salted boiling water about 15 minutes. Run cold water over them; drain. Lay on paper towels. Spoon some sauce over bottom of pan. Place stuffed shells on top and pour rest of sauce over. Sprinkle with Parmesan cheese. Bake at 350° for 20 to 25 minutes until casserole is brown and bubbly.
Place first 4 ingredients in a pan over low heat. Stir until butter is melted. Add remaining ingredients and blend. Remove from heat and pour into an 8-inch square pan, patting into an even sheet. Cover with filling.
Bake cake per instructions in a 9 x 13-inch pan. Cool. Mix pudding per instructions. Mix cream cheese into pudding. Put on cooled cake. Drain crushed pineapple. Put on top of pudding mixture on cake. Cover with Cool Whip. Refrigerate.
Mix all ingredients. Store in an airtight container. Mix 1 cup hot water and 1/2 cup mix.
Combine. Roll out on board and cut, putting jelly on one and another cookie on top. Bake 10 minutes at 400°.
Mix all ingredients together until smooth. Put into spring-form pan. Bake at 350° for 1 hour. Turn off oven. Leave cheese cake in hot oven for 1 more hour. (Do not open door.) Remove from oven. Cool for 2 or 3 hours. Top with favorite topping or leave plain. Canned pie filling, chilled, makes a good topping.
Combine beans, soup and milk in a greased casserole. Mix well. Bake at 350° for 30 minutes. Remove from oven; cover with onion rings. Return to oven; bake 5 minutes longer.
Pour over chocolate the strong hot coffee. Add the milk, sugar, salt, vanilla and eggs. blend in blender. Bake at 300° to 325° until knife is clean, approximately 20 to 30 minutes.
Prepare stuffing according to directions. Make six patties and put 1/4 cup of stuffing in center of each. Draw meat around stuffing and seal. Place in ovenproof casserole.
Pan-fry onion in fat	(hot) in a heavy skillet. Add ground beef; brown thoroughly.	Combine meat,	seasonings, noodles and soup in a 3-quart casserole with cover. Top with cheese. Bake in a 350° oven for 30 minutes.
Saute onion and garlic in 1 1/2 sticks margarine. Add mushrooms and spinach; mix well. Add cheese, bread crumbs and soup. Mix well. Gently add crabmeat. Let mixture cool. Add in beaten eggs.
Wash cucumbers. Put in gallon jar. Add salt, pickling spice and alum. Fill the jar with vinegar. Seal and let set for 3 months. Pour off solution (do not keep). Slice cucumbers. Put in large container. Add the sugar. Stir well. Let set for 24 hours. (Sugar will make canning solution.) Put in jars and seal. Can be kept in refrigerator.
Blend sugar, cornstarch and salt in 2-quart saucepan. Combine milk and egg yolks. Gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Layer bananas, wafers and pudding, ending with pudding.
Clean mushrooms and remove stems. Heat butter over low heat until melted. Blend in flour, salt and pepper. Cook and stir until smooth and forms together. Stir in milk, stirring constantly. Boil and stir 1 minute until thick. Stir in crabmeat. Fill mushrooms and bake at 350° for about 20 minutes until slightly brown on top.
Brown and drain beef. Combine beef, onions, cheese, oregano, cumin, garlic salt and chilies. Place a spoonful of the meat mixture on each won ton wrapper and follow package directions for folding and sealing.
In medium frying pan, heat oil. Saute onion and garlic until soft. Add chicken and cook until lightly browned and tender. Add stewed tomatoes and wine and cook over low heat until chicken is done, about 45 minutes.
Mix cake mix, eggs and water together. Add spices. Stir in apple pie filling and nuts.
Boil chicken and debone. Chop chicken into small pieces. Cook rice. Add chicken to rice, chestnuts, chicken soup, mushroom soup and celery. Can be served hot or cold.
Mix peanut butter, butter and sugar. Keep adding sugar until smooth and stiff. Form small balls the size of buckeyes or large marbles. Place in single layer on pan and chill.
Beat real well, oil, sugar and eggs. Add remaining ingredients. Mix all together. Bake at 350° for 1 hour. Makes 2 regular loaves or 2 layers.
Mash potatoes, but do not add milk. Combine ingredients and put in casserole, greased with butter. Sprinkle heavily with grated Parmesan cheese. Dot with butter; refrigerate overnight. Take out 1/2 hour before baking. Bake in a 350° oven for 1/2 hour or until top is golden brown.
Soften peanut butter in microwave. Mix with soy sauce. Spread on the outside of chicken. Roast chicken at 400° for 1 hour.
Saute onion and beef in oil. Add minced garlic, pepper, salt, oregano, parsley, tomatoes and tomato sauce. Simmer 30 minutes.
Mix the cake, oil, and eggs for 3 minutes. Add oranges. Pour into 3 round metal pans (greased and floured). Bake at 350 degrees for 20 minutes. Cool and place on wax paper. Top with icing.
In large skillet, cook the ham in hot oil about 3 minutes or until heated through, turning once. Remove from skillet and drain fat from skillet. In same skillet, combine water, onion, mushrooms, catsup, parsley, bouillon granules and dill weed. Bring to boiling. Reduce heat; cover and simmer about 10 minutes or until onion is tender.
In a skillet, heat 1 tablespoon oil and add meat to brown. As it browns, add sauces. As meat is half cooked, add vegetables and mushrooms. Put a lid on it and cook on medium-high heat until sauce is thickened and vegetables are tender. Serve over rice.
Bring 4 quarts water to boil and add sugar. Simmer 5 minutes. Make 8 cups tea and mix together with sugar water. Let cool, then add remaining ingredients except ginger ale. Add this when ready to serve. Pour over ice. Makes 3 1/2 gallons. Serves 100. This recipe may be divided in half.
In a large bowl mix all fruit together, using the juices from the pineapple and oranges only (use all of it). Mix the two juices, then add enough to the jello to be able to pour over the fruit mixture; mix. Then add enough juice to the pudding mix to pour and pour over fruit; then mix. Pour rest of juice over fruit; then mix.