HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beans, salt, garlic, pepper, oil, butter, water and tomatoes over low flame, stir. Prepare vegetables and add to pot. Cover and simmer 1 hour. Add wine and pasta. Simmer 10 or 15 minutes. Serve. Makes 10 servings.
Melt butterscotch morsels with peanut butter in a heavy saucepan, stirring until blended. Stir in Rice Krispies. Press half of mixture into an 8-inch square pan. Chill.
Cook beef well. Drain. Grind suet raw. Grind cooked beef. Add remaining ingredients and mix well. Thin with apple juice or water. Can mincemeat. Makes 12 quarts. 1 quart makes 2 pies.
Make a roux with the oil and flour. When golden brown, add the onions. Add tomato paste; saute slowly for 10 minutes. Add the bell pepper, shallots, shrimp, parsley, salt, pepper, Tony's seasoning and Tabasco. Simmer 5 more minutes, then add tomatoes, corn, chicken broth and bay leaf. If too thick, water can be added. Simmer for 1 hour.
Combine all ingredients and mix well. Pour into a lightly oiled 2-quart casserole. Bake, uncovered, for 1 hour at 350°.
In a small bowl, combine all ingredients except steak; mix well. Score flank steak on both sides. Place in glass baking dish; pour marinade over all. Refrigerate 2 to 4 hours; turn once. Barbecue or broil steak 6 inches from heat, about 5 minutes on each side, to desired doneness; baste occasionally with marinade. To serve, slice thinly across grain. Makes 4 to 6 servings.
Combine brown sugar and oil. Stir in egg, buttermilk, salt, soda, vanilla and flour; mix well. Fold in rhubarb and nuts. Pour into 2 greased and floured loaf pans. In a small bowl, combine sugar and margarine. Sprinkle over batter. Bake at 350° for 50 to 55 minutes. Done when toothpicks come out clean. Cool and serve with margarine, cream cheese or Cool Whip. (May be frozen for 6 months.)
Mix and drop on greased cookie sheet. Bake at 375° for 15 to 20 minutes. We like them plain, but you may frost with powdered sugar or cream cheese frosting.
Wash and pat scallops dry. On each of 4 skewers, intertwine a strip of bacon with 4 to 6 scallops until bacon and scallops are used up. Brush the scallops with melted margarine and parsley. Sprinkle with salt and pepper.
Mix all ingredients together in bowl. Put into greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Layer lettuce, tomatoes, cucumber, egg and diced turkey. Sprinkle on shredded cheese and top with your favorite salad dressing.
Mix in order given. Do not beat until frothy. Do not use mixer. Pour into unbaked pie crust. Bake in preheated 350° oven for 10 minutes. Reduce heat to 300° and bake about 50 more minutes. May cover with foil last 20 minutes to keep crust from burning.
Combine all ingredients in large bowl. Cover and refrigerate until ready to serve. Makes about 9 cups. This will keep in refrigerator for weeks.
Cook sugar, vanilla, eggs, butter and chopped dates for 7 minutes. Set off stove and let cool. After cool, add nuts and Rice Krispies. Roll into balls and roll into coconut.
Mix well first 5 ingredients. Add rest of ingredients and mix well. Drop by teaspoonful on cookie sheet. Bake at 350° until brown.
Fry hamburger and onions. Add beans and tomatoes. Simmer in electric frypan for 15 to 30 minutes.
Peel and slice plantains. Deep fry in oil. Remove. Coat with sugar, if desired.
Drain juice from cherries and boil with sugar. Add jello, water and juice of orange and lemon, grated rind of both and pineapple. Cool. Mix with cherries and pecans.
Cream together shortening and sugar. Add eggs, mixing well. Sift together flour, cocoa and salt. Add dry ingredients to shortening mixture alternately with buttermilk. Add soda and vanilla and mix thoroughly. Pour batter into 3 layer pans or one 9 x 13-inch pan which have been greased and floured or lined with wax paper. Bake at 350° for 30 minutes or until cake tests done.
Separate eggs; beat whites stiff. Put yolks in with whites and beat until well mixed. Add margarine and sugar; beat well. Add vanilla and baking powder. Add alternately flour and milk, while mixing. Bake at 350° for 55 minutes. Doesn't even need frosting.
Combine ingredients in a Dutch oven. Cover with water and simmer 6 hours, stirring and adding water, as needed. Remove meat and shred. Cook another 1 to 1 1/2 hours. Serve over chips or rice or in flour tortillas.
Brown ground beef. Add other ingredients and simmer 1 hour, stirring often. Serve over regular Fritos. Top with grated cheese, chopped tomatoes, lettuce, onion, green pepper, sour cream and taco sauce as desired. A delicious, make-it-yourself Mexican meal.
Spread 1/2 stick of margarine in casserole dish. Layer cabbage, onions and then cheese. Mix in a bowl the mayonnaise and cream of mushroom. Then spread over top of cheese. Mix crackers and the rest of the margarine together; put on top. Bake for 45 minutes at 375°. Cover with aluminum foil the first 30 minutes.
Sift flour, baking powder, salt and sugar. Combine butter and eggs. Add flour mixture. Stir in nuts and dates. Pour into 9 x 9 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cut into 24 bars.
Prepare Creamettes according to package directions. Drain. Add Veg-All, tuna, onions, cheese and pickles. Mix sour cream, salad dressing, lemon juice, seasoned salt and seasoned pepper. Toss with macaroni mixture. CHILL. Serves 6 to 8.
Put all ingredients in a casserole except rice and soup; cover with Cheddar soup. Bake 30 minutes at 400°. Serve with wild rice. Serves 4.
Mix sugar and bourbon with milk and pour into container with cracked ice; mix well for additional chill. Strain into drinking glass or mug and sprinkle nutmeg on top.
Wash mushrooms, remove stems. Mound with cream cheese. Place in baking pan with butter. Sprinkle with green chilies and seasoned salt. Bake at 400° for 10 to 12 minutes.
Combine all ingredients in 3-quart casserole dish. Bake at 350° for 30 minutes.
Mix in a large bowl the vanilla pudding and milk. Fold in sour cream and 1 container Cool Whip. Line flat-type container with vanilla wafers. Layer bananas, mixture and wafers until to the top of the container. Top with the remaining container of Cool Whip. Sprinkle with crushed vanilla wafers and red maraschino cherries.
Mix cracker crumbs and melted margarine. Arrange a layer of half buttered crumbs in bottom of a 9-inch round, shallow baking dish. Pour oysters and their liquid over crumbs in a uniform layer. Sprinkle with salt and pepper. Cover with remaining crumbs and pour milk over all. Bake at 400° for 20 minutes. Yields 5 servings.
Lightly cook onion in shortening or butter until tender. Add hamburger; cook until done. Mix hamburger mixture and other ingredients together. Bake at 350° for 1 hour.
Put 1 cup flour and shortening in large bowl. Add egg and mix together. Add sugar and salt to water, then add second cup flour. Mix thoroughly and chill about 1 hour before rolling. Cut cheese into sticks about 3 x 1/2-inch. When dough is easily handled, roll on floured surface, then cut into strips about 1/2-inch wide. Wind strips around cheese as if binding a finger. Be careful to cover cheese completely. Pinch ends together. Put back in refrigerator several hours before cooking. This can be stored in the refrigerator for several days (or in freezer in an airtight container for several months) before cooking.
Peel potatoes and cut them into thin strips. Peel and thinly slice onions. Brown the onions and potatoes in a little butter. Alternate layers of potatoes/onions with anchovies or pickled sardelles in a buttered, ovenproof dish. The top layer should be potatoes. Pour 1/3 cup plus 3 tablespoons thick cream over the dish. You can mix the cream with some of the liquid in the tin if you like. Sprinkle some bread crumbs over. Dot with 1 to 2 tablespoons butter. Bake in a 400° oven for approximately 40 minutes. Add 1/3 cup plus 3 tablespoons thick cream. Continue to bake for another 10 minutes until the potatoes are soft. Makes 4 servings.
Combine pudding mix, gelatin, sugar and water in saucepan. Cook and stir over medium heat until mixture comes to a full boil. Add lime rind and juice. Pour into bowl and cover with plastic wrap and chill until cold and slightly thickened. Fold in 2 1/2 cups of the whipped topping. Spoon into crust. Freeze 1 hour or chill in refrigerator 3 hours. Garnish with remaining whipped topping and lime slices, if desired.
Open the oysters, leaving oyster in the deep half of the shell; discard other shell. Arrange oysters, single layer, on a baking pan. On every oyster, put 1 drop Worcestershire sauce. (This sauce may be omitted by ginger lovers). A pinch of ginger and a few crumbs of bacon is sprinkled on each oyster. Sprinkle over all with paprika. Broil about 4 inches from the flame until edge of oysters curl and bacon is done, just 3 to 4 minutes. Serve with lemon or lime wedges; add a colorful flower and leaf on the tray. Serves two to four persons.
Cook ground beef; drain and set aside. Bring 8 cups hot water to boiling. Add pasta. Reduce heat. Cook in gently boiling water for 8 to 10 minutes or until tender. Drain. Return to pan. Halve pepperoni and add to pasta. Add ground beef. Stir in pizza sauce, 3/4 cup Mozzarella cheese and Parmesan. Transfer to a 12 x 7 1/2 x 2-inch baking dish. Top with remaining Mozzarella cheese. Sprinkle with salt and pepper. Bake at 400° about 15 minutes or until hot.
Mix cream cheese and mayo. Add remaining ingredients. Refrigerate overnight. Serve with crackers or raw vegetables.
Preheat oven to 350°. Blot sausage dry with paper towels. Combine with cheeses, salad dressing and olives. Lightly grease or spray regular muffin tin and press 1 wonton wrapper in each cup. Brush with oil or spray. Bake 5 minutes until golden brown. Remove from tins; place on baking sheet. After all wraps are cooked, fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
Set stove at 373°; beat flour with eggs, margarine and sugar until smooth. Add dates, raisins and nuts one at a time; beat altogether until smooth. Place in a 6 x 3-inch pan, then place in oven for 45 minutes, then add brown sugar and serve.
Let butter and cheese soften. Mix with mayonnaise and seasonings. Add crab. Spread on muffins. Freeze for 10 minutes, then broil until bubbly. Cut into quarters, like pie slices. May be made and frozen a couple weeks in advance. No thawing necessary.
Mix together all ingredients except chocolate chips. After pouring each hotcake onto a hot griddle, drop 5 chocolate chips into each. Flip and finish cooking. Best served with butter and a sprinkle of powdered sugar.
Combine onion, rice, pepper and 4 quarts water in a large roaster. Bake in a 350° oven for 50 minutes. Add raw ground beef and bake 50 minutes more. Drain off excess fat; add remaining ingredients. Bake 1 hour more.
Put cream cheese, mayonnaise, mustard and olives in blender. Puree until smooth. Spread thinly on ham slices; roll each as for jelly roll. Wrap in foil and chill several hours. Slice in 1/4 slice. Serve on crackers.
Melt butterscotch bits over hot water. When melted and hot, throw in noodles and nuts and stir well. Drop by teaspoon onto wax paper. Cool and serve.
Let cream cheese soften at room temperature. Chop green onions, adding some of the green part. Chop ham. Mix into cream cheese. Add other ingredients. Mix well. Shape into ball; roll in chopped pecans. Refrigerate before serving.
Combine ingredients in a medium saucepan. Cook until thick, stirring constantly. When thick, take off heat and wait 5 minutes, then fold in 1/2 jar of Miracle Whip. Beat well.
Mix together in double boiler until all is melted, except cereal. Mix in the Special K cereal into large bowl. Drop by tablespoon onto wax paper.
Combine all together. Store in lightly covered container. Serve as a snack. Makes about 10 cups mix.
Crush graham crackers and mix with melted butter. Spread in bottom of 9 x 13 inch pan. Pour and spread Eagle Brand milk over cracker crumb crust. Top with chocolate chips, then coconut and nuts. Bake at 350 degrees for about 25 minutes.
Cook and stir garlic in oil in 2-quart saucepan over medium heat until brown; remove garlic. Cook and stir rice in oil until golden, about 5 minutes. Stir in chicken broth and salsa. Heat to boiling, stirring occasionally; reduce heat. Cover and simmer 20 minutes (do not lift cover or stir).
Cook noodles as directed and drain. Add soup (undiluted) and tuna and mix well. Add enough milk to make creamy. Pour into casserole dish and spread potato chips on top. Bake in 350° oven for 30 to 45 minutes.
Mix all together with half of the dressing. Chill and just before serving, add remaining dressing.
Saute onions in butter until golden. Cut meat into small, narrow strips, 1 1/2 inches long. Mix meat with onions. Cover and simmer 1 1/4 hours. Add mushrooms; cut into quarters, if large. Add seasoning, Worcestershire sauce and tomato sauce. Simmer until meat is tender (about 15 minutes before serving, stir in sour cream). Serve with Pilaf.
Pour half the oil into a large skillet to coat bottom. Place salmon in pan. Pour remaining oil over top and add onion, olives and pepper. Saute about 15 minutes, covered. Serve alongside boiled potatoes, yucca or rice.
Combine oil, eggs, sugar, zucchini and vanilla in a large bowl. Blend well. Stir in flour, soda, salt, baking powder and cinnamon. Stir in nuts and raisins. Put into 2 well-greased 8 1/2 x 4 1/2 x 2 5/8-inch loaf pans. Bake at 325° for 1 hour or until done.
Sift together dry ingredients (except soda). Add eggs, molasses and shortening. Dissolve soda in boiling water. Add slowly to other ingredients. Batter will be thin. Bake in 9 x 9-inch pan at 350° for 35 minutes.
Dry the sole fillets and dip in seasoned flour. In a large skillet heat the 2 tablespoons butter and 1 tablespoon oil (add more if necessary) until butter has foamed and foam begins to subside. Add the	fillets carefully and cook for a total of 10 minutes per inch, cooking half of the time on each side. Remove to	a warm serving dish	to keep warm. The cooking should be done on a medium to high heat, taking care that the sole	does not burn, but browns nicely. Remove any little bits of flour or fish from the pan with a slotted spoon. Add the 2 to 4 tablespoons of butter and cook over medium to high heat until the butter foams up and the foam subsides and the butter	colors to a light brown. Do not let the butter burn. All at once add the remaining ingredients, swirl around the pan and then pour the foaming liquid over the fish. Serve at once.
Wash and prepare rind and all. Do not peel. Grind all ingredients. Sweeten to taste. Good with holiday meals.
Put soup, tuna, milk and peas in a saucepan; let it come to a boil. Crumble potato chips in bottom of a baking dish. Add egg noodles and tuna mixture on top of chips. Bake at 400° for 15 minutes.
Sift together first 3 ingredients. Set aside. Cream together butter and both sugars until light and fluffy. Beat in vanilla, water and eggs. Combine butter/egg mixture with the dry ingredients; mix well. Fold in chocolate chips and nuts. Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 8 to 10 minutes in preheated 375° oven. Cool on wire racks. Makes 50 to 60.
In 3-quart glass ceramic casserole dish, combine water and butter. Heat at High 1 1/2 to 2 minutes or until boiling. Stir in sugar and molasses. Heat at High 13 to 14 minutes or until mixture reads 300° when tested with candy thermometer. Quickly stir in peanuts and baking soda; stir until soda foams. Pour onto well-greased cookie sheet. Spread thin. To complete, let stand until candy is hardened; break into small pieces. Yields 1 1/2 pounds.
Dissolve Jell-O in 1 3/4 cup boiling water. Pour 1/4 cup boiling water over cranberries and strawberries. Stir to break up. Add all other ingredients and pour into an 8 x 8-inch pan.
Heat butter. Add onion, garlic and green pepper; saute until tender. Add tomatoes, salt and pepper; cook. Cut squash in cubes. Add 1/2 cup water. Cook until tender.
Thaw frozen corn; drain canned corn. Mix with mixer, flour, sugar, salt, eggs, milk and butter. Add corn and baking powder. Pour into a buttered baking dish. Bake at 350° for 45 minutes to 1 hour or until light brown and set. Serve hot.
Pour pineapple juice and ginger ale in punch bowl. Float ice cream and orange sherbet on top. Good idea to chill juices overnight.
Let potatoes (hash browns) thaw. Layer in baking dish in this order: hash browns, salt and pepper lightly, 1/2 cup butter, melted, soup (undiluted), cheese (you can substitute grated cheese), sour cream, onion (chopped or sliced thin) and corn flakes (you can use potato chips or bread crumbs). Sprinkle lightly with butter. Bake, uncovered, 45 minutes at 375°.
Mix ingredients together. Add water to equal one gallon and chill. Easy to make and tastes great.
Cook raisins, water, sugar and flour until thick. Stir in the vanilla and the vinegar. Cool.
Cook pie crust and cool. Cook pudding according to package directions. Pour cooked pudding into cooled pie crust. Mix jello and 1 cup hot water. Add 1/2 cup ice water. Stir in the strawberries. Set until still stirable. Pour over pudding mixture. May be served with whipped cream. Sugar-free jello and pudding works fine with this recipe.
Layer lettuce, beans, cheese, onions and tomatoes. Last, take bag of crushed Fritos and put on top. Drizzle green onion dressing over top of all ingredients.
Dissolve gelatin in 1/2 cup Faygo. Put 1/2 cup Faygo in blender with cottage cheese, sweetener, vanilla and lemon juice. Blend until creamy. Pour into large mixing bowl. Blend in gelatin mixture. Refrigerate until thick.
Melt butter. Prepare chicken stock. Saute onions in butter until translucent. Add flour; mix thoroughly. Cook over low heat for 5 minutes. Slowly add hot chicken stock, stirring until smooth. Add half and half and remaining spices. Simmer 10 minutes. Add potatoes; stir. Simmer 10 minutes. Garnish with Cheddar cheese, bacon bits and chives.
Mix first 10 ingredients until well blended. Shape into walnut sized balls. Broil in oven for a few minutes. Put into prepared sauce. Cook 20 minutes.
Mix first 3 ingredients. Cook until thick. When bubbling, take off heat. Add last 3 ingredients. Bake in greased dish at 350° for 1 hour.
Prepare potatoes as if going to mash. Combine ingredients, except parsley and paprika. This will be very creamy. Pour in a 13 x 9-inch casserole dish. Bake at 375° for 40 minutes. Top with parsley flakes and paprika after baking.
Combine all ingredients, except peanut butter. Cook until syrup is a soft ball when dropped in cold water, approximately 15 or 20 minutes.
Saute onion. Add milk and dissolve flour in milk as it warms. Add seasonings, butter, chicken bouillon cubes, etc. Bring to a low boil (keep stirring), add crab meat and cook for 5 minutes, (watch so crab meat does not burn on bottom) at a low boil. Cool and serve.
Place chicken in 2 1/2 or 3-quart casserole. Cover with blended soups. Sprinkle well with cheese. Cover and bake 1 hour at 325°. Uncover and bake 1 hour.
Put sliced apples in greased pan. Mix together all ingredients and place on top of apples. Bake at 350° until apples are tender (about 25 to 30 minutes).
Brown bacon in frying pan. Remove bacon and brown hamburger and onion in bacon grease. Put all ingredients in a casserole and mix.	Bake at 350° for about 45 minutes.
Mix together and pour into a 9 x 13-inch greased pan. Bake for 30 to 35 minutes at 350°. Cool and frost.
Cook and mash sweet potato while hot. Add sugar. Stir. Add beaten eggs, melted oleo or margarine, salt and spices and fold in evaporated milk, chilled and whipped. Pour into unbaked pastry shell. Bake 35 to 45 minutes at 375°.
Cook carrots until crisp-tender; drain. Combine carrots, pepper and onion in 13 x 9 x 2-inch pan. Mix thoroughly soup, sugar, oil, vinegar, mustard and salt; mix into vegetables. Let marinate in refrigerator for 8 hours.
Combine hamburger, bread, eggs, salt, pepper and onion. Make into small balls. Fry until brown; pour off grease. Mix soups, sour cream and water. Pour over meatballs. Let simmer. Cook noodles as directed until done; drain, then mix together.
Heat broth to simmering. Add sugar, salt, pepper, cornstarch and garlic and let simmer. When ready to serve, beat egg and slowly drizzle into soup. Let simmer 1 minute more.
Combine first 5 ingredients. Gradually add water, stirring to form soft dough. Turn dough onto lightly floured surface and knead until smooth, about 1 minute. Cut or pat dough into 3-inch rounds, about 1/2-inch thick. Heat oil in 10-inch skillet over medium-low heat. Add cakes and fry 10 minutes or until golden brown, turning occasionally. Split cakes in half and spread with butter or a slice of American cheese.
Combine water and sugar in blender; cover and blend until sugar is dissolved. Add oranges, lemon, limes and pineapple. Cover and blend until liquified. Pour 1/2 cup into glass. Add a few ice cubes and fill with carbonated water.
Combine sugar, mustard, onion, salt, honey and 2 tablespoons vinegar in blender. Add oil (small amount at a time), blending constantly. When all has been added and mixture is thick, add poppy seed and remaining 3 tablespoons vinegar. Store covered in refrigerator.
Saute together the pepper, onion, celery and hamburg in large frying pan. Transfer to large pot and add tomato sauce, paste and prepared sauces. Add the rest of dry ingredients. Simmer one hour, covered, stirring occasionally. Prepared meatballs may also be added.
In a blender container, combine all ingredients. Blend until smoother, scraping down sides of container as necessary. Place in a serving bowl. Cover and chill before serving. Serve as a dip with fresh vegetables. Makes about 1 cup.
Place flour and sugar in mixing bowl. In saucepan, put oleo, shortening, cocoa and water. Bring to a boil and pour over sugar and flour; mix well. Add and mix well the buttermilk, eggs, soda, cinnamon and vanilla. Pour into greased and floured 11 x 16-inch pan. Bake 30 minutes at 400°.
Crumble beef into heated skillet. Add onion. Drain grease. Combine soup, evaporated milk and chilies. Mix until smooth. Combine beef and soup mixtures. Cover bottom of greased 9 x 13 pan with half of the tortilla quarters. Spoon half the hamburg mixture over tortillas. Arrange remaining tortillas on top. Spoon rest of hamburg. Top with cheese. Bake, uncovered, at 350° for 30 minutes. Makes 6 to 8 servings.
Cream together butter, Crisco, sugar and eggs. Add alternately with milk, flour, baking powder, salt, coconut flavor and coconut. Bake in greased and floured pan in 350° oven for 1 1/2 hours.
Mix eggs, sugar, and margarine, beat well. Add syrup and vanilla mix well. Pour into pie shell and then put pecans in by hand. Bake at 300 degrees for 1 hour until brown.
In a large frying pan, brown beef, onion and green pepper. Drain fat. Stir in tomato sauce, green beans, garlic salt and salt. Simmer while preparing crust.
Combine and boil oleo, Wesson oil and water. Add sugar, flour and salt. Mix hot and dry ingredients, then add cocoa, soda, buttermilk and vanilla. Pour in greased cookie sheet. Bake at 350° for 20 minutes.
Empty soup into a small saucepan. Add sour cream and pimiento and mix until smooth. Cook over low heat, stirring until it is good and hot. Take off heat and add sliced eggs and salt and pepper, too. Serve over rice or squares of corn bread.
Combine cream cheese, scant cup sugar, whipped cream and spread on top of first layer.
Mix well; shape into 6 patties. Dip in flour, then brown slowly in butter, about 5 minutes on each side. Makes 6 servings.
Mix margarine, vegetable oil, sugar and brown sugar until smooth. Add eggs, vanilla and soda; mix well, then add salt, pudding and flour. Mix until thick. Add chocolate chips. Bake at 350°. Bake according to size.
Mix soup and mayonnaise. Mix in all vegetables. Pour into casserole dish. Sprinkle top with buttered bread crumbs. Bake 25 minutes at 350°.
Mix flour, cornstarch and sugar in a bowl. Blend in butter or margarine until a soft dough is formed. If dough is too soft to handle, cover and chill for 1 hour. Shape into 3/4-inch balls. Roll in the coconut. Place 1 1/2 inches apart on an ungreased baking sheet. Bake at 300° for 20 to 25 minutes or until lightly browned.