HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven, heat oil over medium heat until hot, but not smoking. Add sausage; saute 5 minutes until brown. Remove to a large bowl. Add chicken in batches to oil and saute 1 minute for each batch or until golden brown. Add to sausage.	Add onions, bell pepper, 3/4 of the scallions, 2 tablespoon parsley, garlic, and bay leaves to pot. Add tomatoes and the juice along with the remaining seasonings. Cook, stirring 3 minutes, breaking up tomatoes with wooden spoon. Return sausage and chicken to pot. Stir in rice and broth. Bring to a boil; reduce heat. Cover and simmer without stirring for 30 minutes or until rice is tender and moist, not soupy. Remove from heat; stir in shrimp; cover and let stand 10 minutes.
Wash potatoes; scrub thoroughly with a vegetable brush. Cut tiny new potatoes into quarters or medium potatoes into 1-inch pieces. Place potatoes in a 1 1/2-quart microwave-safe casserole. Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper and red pepper. Toss to combine. Cover; microcook on High for 12 to 15 minutes or until potatoes are tender, stirring twice during cooking. Stir before serving.
In skillet, brown first 4 ingredients. Add the next 8 ingredients to the skillet; cover and simmer approximately 10 minutes. Cut tortillas into quarters and dip into melted butter. Cover bottom of greased 9 x 13-inch pan with half of tortillas. Spoon half of beef mixture over tortillas. Sprinkle with cheese, 1 1/2 cups. Arrange rest of tortillas. Spread with sour cream. Then rest of beef mixture. Sprinkle rest of cheese. Bake at 350° for 30 minutes.
In a large saucepan, cook and stir celery, carrots and garlic in hot margarine over medium heat for 4 minutes or until tender. Carefully stir in broth, potatoes and dill. Heat to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potatoes are tender. With the back of a spoon, lightly mash about half of the potatoes in the broth. Add the drained beans to the potato mixture.
Place apples in greased baking dish. Combine dry ingredients and work in melted butter. Sprinkle over apples and bake 1 hour at 375°.
Boil macaroni as per instructions on box. Drain and place over low heat. Add milk, butter, cheese, salt and pepper. Stir until melted. Pour into casserole dish. Arrange thin slices of cheese on top and brown in oven.
Cut meat in 1-inch pieces. Place in a skillet and brown quickly. Drain pineapple and add enough water to make 2 1/4 cups. Stir liquid, vinegar, soy sauce, Worcestershire sauce, sugar and salt into meat. Mix cornstarch and water; stir in mixture. Cook until thick. Stir in pineapple, peppers, tomato chunks and onion. Cook until glazed, about 10 minutes. Serve over rice or chow mein noodles.
In an electric blender, whirl together all the ingredients, scraping down once or twice until smooth. Pour into muffin tin that has been heated at 450° for a few minutes.
Beat cream cheese. Add and beat in sugar. Add egg yolks, salt and flour; blend in milk and vanilla. Beat egg whites; fold into mixture. Pour into unbaked pie shell. Bake at 400° for 15 minutes, then at 375° for 15 minutes, then at 325° for 15 minutes.
Boil peas for 2 minutes. Drain and let cool. Mix mayonnaise and sugar together. Set aside. In a large clear bowl, layer lettuce (torn into bite size pieces), onion, peas, green pepper and cheese. Lightly press cheese down. Carefully spread mayonnaise mix evenly over cheese. Sprinkle with bacon bits. Cover and refrigerate at least 4 hours or overnight.
Cut margarine into pieces; place in bottom of casserole. Place chicken breasts next. Mix water and soup. Place cheese slices on top of breasts. Spoon liquid on top of breasts and cheese. Place 2 cups of stuffing on very top. Bake in 325° oven (uncovered) for 1 hour and 45 minutes. Enjoy!
Mix all ingredients together except ginger ale. Add it at serving time. Yields: 50 servings.
Line casserole dish or large deep dishpan with foil. Chop steaks into bite-size pieces. Place steak pieces in pan and cover with ketchup. Chop onion and bell pepper and spread over steak. Stir together. Put remaining ketchup on top. Cover with foil and bake at 350° until meat is done. Sprinkle with salt and pepper.
Slice pork. Add to water and let stand for awhile or overnight. Drain well. Sprinkle with pepper. Dredge in flour. Fry slowly in a greased skillet until golden brown. Serve with biscuits.
Mix peanut butter, butter and powdered sugar. Roll into balls. Chill or freeze.
Bring stock or water to a boil in large soup kettle. Add vegetables, tomato soup and seasoning. Reduce heat and simmer until vegetables are tender. Serve with crackers. Serves 6.
Mix first 7 ingredients well; use rotary beater. Stir in flour. Cover with damp cloth; let rise until double. Punch down; let rise again. Divide into rolls. Let rise until double. Bake 25 minutes at 400°.
Combine all ingredients and mix well; chill. Serve on a platter lined with greens. Makes 4 servings.
Bring all ingredients to a boil, stirring occasionally. Reduce heat, cover and simmer until tender, 40 to 50 minutes. Check after 30 minutes to see that rice is not sticking to pan; if it is, add a little water. Serve with Hawaiian Chicken Kabobs. Makes 3 cups.
Mix first five ingredients together and shape into balls. Mix together chocolate and wax in double boiler. Dip balls into chocolate. Place on wax paper.
Bake 1 hour at 350° or microwave 20 to 30 minutes.
Preheat oven to 350°. Spray baking pan with nonstick cooking spray. Place ribs in pan. Rub with garlic, pepper and salt. Pour 1 cup barbecue sauce over ribs. Turn to coat. Bake for 1 hour at 350°. Then broil 6 inches from heat, turning until caramelized, about 5 minutes.
Fry and drain ground beef. Stir in beans, salsa and chili powder. Heat to boiling, stirring constantly. Sprinkle with green pepper. Serve warm with chips or vegetable sticks. Makes about 3 cups of dip.
Mix all together and bake in Bundt or angel food cake pan for 35 to 40 minutes at 350°.
In medium bowl, toss fresh fruit with sugar and liqueur (or juice). Let stand at room temperature, tossing occasionally, about 30 minutes.
Melt 1 stick	of butter and mix with graham cracker crumbs. Press into bottom of 13 x 9-inch pan. Mix eggs, 10x sugar and softened butter for 20 minutes. Drain pineapple and add to the mix. Pour into pan; cut bananas on top of mixture. Spread Cool Whip and put nuts and cherries on top. Refrigerate until set.
In a large bowl, cream together sugar, oleo and oil until light and fluffy. Add eggs, one at a time, beating well after each one. Stir together flour, soda, salt, cinnamon and cloves. Combine banana and milk; add to cream mixture alternately with flour mixture, beating until smooth after each addition. Stir in nuts and raisins. Turn batter into greased and floured tube pan. Bake in a 325° oven for 1 hour and 10 minutes or until cake tests done. Cool in pan for 10 minutes. Invert on wire rack and cool. Dust with powdered sugar, if desired.
Combine first 6 ingredients; mix well. Dip chicken pieces into batter. Heat 1-inch of oil in a large skillet to 375°; add chicken and brown quickly on all sides. Reduce heat; cover and fry 25 minutes or until chicken is tender and golden brown, turning occasionally. Drain well on paper towels. Yield: 4 servings.
Cook ground beef until brown. Add chopped onion; cook until tender. Stir in beans, French dressing, water and chili powder. Simmer for 15 minutes.
Stir cornmeal into boiling water in a large bowl, adding the cornmeal very slowly. When mixed, add shortening, molasses and salt. Cool. When lukewarm, add 1 package yeast dissolved in 1/2 cup warm water. Add the flour, enough to make a stiff dough. Knead well and put in warm place to rise until doubled (about 1 hour). Knead again. Shape into 2 loaves and let rise again until light (about 1/2 hour). Bake for about 45 minutes at 375°. Turn out of pans and brush with melted butter.
Mix together in large pot and bring to a boil. Boil 5 minutes without stirring. Add 1/2 teaspoon soda and 1 teaspoon vanilla. (Add 1 1/2 cups peanuts, if desired.) Pour over 6 quarts popped corn. Stir well. Spread in large flat pan. Bake at 250° for 1 hour, stirring every 15 minutes.
Cut cauliflower into bite size flowerets. Cut and stem broccoli, using tops only. Add the sliced onion. Mix last 3 ingredients. Pour over vegetables and toss lightly. Refrigerate and let stand 3 to 4 hours before serving.
Cream together sugars and Crisco. Add remaining ingredients, mixing well after each addition. Drop by teaspoon on greased cookie sheet. Bake at 375° 12-15 minutes. Yield: 4-1/2 dozen.
Heat oven to 350°. In frypan, saute onion and celery in butter until tender. Stir in franks, mustard, soup and water. Prepare muffin mix as label directs. Let batter rest for 5 minutes.
Cream oleo and sugar. Add eggs. Sift dry ingredients and add alternately with sour cream. Beat after each addition. Grease and flour 2 (8-inch) round pans. Put 1/4 of batter in each pan and sprinkle with 1/4 of topping (below). Add remaining batter and sprinkle with rest of topping. Bake at 325 ° for 35 to 40 minutes. May also use 9 x 13-inch pan.
Reconstitute Granburger in boiling water. Mix together with all other ingredients. Form into walnut-size balls and fry in heated oil. Can be frozen for later use. To serve, bake in gravy 20 minutes.
Brown celery, onion and green pepper in hot fat. Add and combine meat, potatoes, carrots and peas. Add gravy and season to taste. Pour into casserole; top with bread cubes browned in butter. Bake in moderate oven at 375° for 30 minutes. Serves 6.
Brown hamburg and saute onion. Add soups and half of grated cheese. Mix with cooked noodles and top with grated cheese. Put in greased casserole and bake at 375° for 15 minutes or until cheese melts.
Mix cream cheese and sugar together. Add large can drained pineapple tidbits. Add 12 oz. cool whip. Stir well and serve. Keeps well in refrigerator.
Heat soup on low without adding any liquid to it. In the meantime, prepare unflavored gelatin with the 3 tablespoons of water. Remove hot soup from burner and add the gelatin, cream cheese and mayonnaise. Blend well and fold in the peppers, celery, onion and crab meat. Oil the sides of a mold and pour the mixture into the mold. Refrigerate overnight or until firm. Unmold on plate and garnich as desired.
In medium mixing bowl, blend cream cheese and sugar until smooth. (You may wish to microwave for 40 seconds to make it quicker.) Pour this into pie crust and spread evenly. Add fruit of your choice (i.e. small can crushed drained pineapple or small can drained mandarin oranges). Put in layer and then top with Cool Whip. Garnish with crushed nuts of your choice and freeze. Remove from freezer 1 hour before needed. Don't be shy, use more than one type of fruit.
Cook at 325°. Trim excess fat. Place in 4-quart Dutch oven or casserole; sprinkle with salt and pepper. Add onions, broth, paprika, allspice and bay leaves. Cover; bake for 2 hours. Add carrots and potatoes. Bake 45 to 60 minutes longer, until vegetables are tender. Remove bay leaves. In small bowl combine cornstarch and water. Stir into hot liquid. Bake 15 minutes longer or until gravy is thickened. Believe it or not this recipe is very low in fat.
Preheat oven to 350°. Brown ground beef and bacon; drain. Add tomatoes, Ro-Tel and green chilies, mushrooms, olives and onion to ground beef. Mix. Stir in cheese and spaghetti. Crumble bacon over top. Place ingredients in 3-quart casserole. Bake for 35 to 40 minutes. Serve with Parmesan cheese.
Mix hash brown potatoes, cream of chicken soup, sour cream, Cheddar cheese, onion and 1/4 cup of butter. Put in 9 x 13-inch pan, sprayed with Pam. Sprinkle cornflakes over top with the other 1/4 cup of butter. Bake 1 hour, covered, in 350° oven. Uncover and bake for additional 1/2 hour. Serve hot.
Combine all ingredients, fold in mini marshmallows. Chill for 1/2 hour or more.
Brown hamburger, onions and celery. Drain fat. Add Chinese vegetables, tomato soup (no water), soy sauce and spices. Mix with spaghetti. Place all in a casserole and bake 30 to 45 minutes in 350° oven (cover with foil while baking). Do not add any cheese to this dish.
Preheat oven to 325°. Grease 9 x 13 x 2-inch pan or spray with Pam. Mix flour with sugar. Add remaining ingredients, mixing with a spoon. Spread into pan. Bake 45 minutes. Do not open oven door while baking. Cool. Cut into squares.
Cook carrots until slightly fork-tender. Mix all liquid ingredients and the seasonings together. Arrange in layers the carrots, onion and pepper. Pour liquid over all. This is best if made several days in advance. Liquid can be kept and used up to two weeks in the refrigerator. I use fresh carrots.
Combine beans, water and salt pork in Dutch oven or large heavy stockpot. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until beans are tender. Combine mustard with warm water in cup; let stand 5 minutes for flavor to develop. Add mustard water to cooked beans along with onion, pepper flakes, garlic, oregano, cumin and black pepper. Cover and simmer 30 minutes longer or until beans are tender. (If soup is too thick, add more water.) Stir in lemon juice and salt. Sprinkle with parsley flakes. Garnish with hard-cooked egg, if desired.
Mix cake flour and 1/4 cup confectioners sugar. Cut in cream cheese until crumbly. Gradually add oil, stirring with fork. Toss with fingertips until evenly moistened. Press in bottom of 8-inch square pan. Bake 20 to 25 minutes at 350°.
Cook noodles. Saute tomatoes in oil with onions until soft. Add chicken, water and bouillon; bring to a boil. Reduce heat, add cream cheese and cook until cheese is smooth; about 2 minutes. Serve over noodles.
Mix ingredients until smooth. Chill at least two hours and serve with raw vegetables. Tasty on baked potatoes, too!
Add butter to water; heat until butter melts. Add flour all at once and stir vigorously until ball forms in center of pan. Remove from fire and let stand 5 minutes. Add eggs one at a time, beating after adding each egg. Mixture should be very stiff. Makes 8 large puffs, 18 small ones or 36 hors d'oeuvre size. Shape on buttered cookie sheet by dropping from spoon. Bake until free from beads of moisture (40 to 45 minutes) in moderately hot oven, 375°. Fill with whipped cream.
In an Earthenware teapot, place tea leaves, sage, mint and sugar. Stir until sugar is well blended. Pour in boiling water. Stir again. Cover and brew 5 to 10 minutes. Serve in tea glasses with lemon on side. Makes 4 to 5 teacups
Beat eggs. Mix flour and sugar and add to beaten eggs. If mixture is too thick to stir, add a little water. Pour boiling water over the mixture a cupful at a time until you have used 5 cups. Cook over medium heat until slightly thickened, beating with a rotary beater while cooking. Add the butter while it is hot. Add flavoring and salt. Serve warm or cold.
Cook vegetables about 5 to 7 minutes. Drain. Combine all ingredients except topping and pour over cooked vegetables in baking dish. Sprinkle topping over casserole and drizzle 2/3 stick melted butter or margarine over topping. Bake at 350° for 30 minutes.
Combine jello mix with water until dissolved; add fruit and chill until soft set. Fold in Cool Whip; chill 2 hours or overnight. Makes a 9 x 13-inch serving dish full.
Combine sugar and corn syrup in a 1 1/2-quart microwave-safe bowl. Microwave on High for 5 minutes. Stir in nuts. Microwave on High for 4 to 5 minutes or until a candy thermometer reads 300° (hard crack stage). Quickly stir in butter, vanilla and baking soda until mixture is light and foamy. When bubbles subside, pour onto a greased cookie sheet, spreading as thinly as possible with a metal spatula. Cool completely; break into pieces. Store in an airtight container with waxed paper between layers. Yields about 1 pound.
Cream shortening, sugar and eggs. Mix all other ingredients together. Bake in greased and floured pan at 375° for 45 minutes.
Mix ingredients and drop onto greased cookie sheet and bake at 375° for 10 to 12 minutes.
Mix all ingredients together in large mixing bowl. Then bake in 9 x 13-inch pan. Cook for 30 minutes until you put toothpick in it and when it doesn't have anything on it, cake is done.
Cook broccoli as directed and drain well. Spread into the bottom of a 9 x 13-inch baking dish. Cover with sliced chicken. Mix soup, mayonnaise, lemon juice and curry together and spread on top of chicken. Sprinkle bread crumbs on top and then top with shredded cheese. Bake at 350° for 25 to 30 minutes.
Mix flour, cornmeal, salt and pepper. Dredge tomato slices in cornmeal mixture. Fry in hot drippings or melted shortening until brown, turning only once. Drain well on paper towels. Serve hot.
Mash cooked sweet potatoes and add butter, orange juice, 3/4 cup brown sugar, eggs and cinnamon. Mix and refrigerate. When ready to use, prepare topping. Mix together pecans, butter and 1/2 cup brown sugar. Smooth on top. Bake 30-40 minutes at 350°. Serves 6-8 depending on amount of sweet potatoes used.
Beat egg whites with salt until foamy; add cream of tartar and beat until whites form a peak. Add sugar, one tablespoon at a time, beating at high speed for about 15 minutes. Add vanilla. Drop into buttered glass oven dish (8 x 12-inch pan or 9-inch pie pan) and place in preheated 400° oven. Turn off heat and leave meringues overnight. Do not look until morning. To serve, cover with any fruit and whipped sweetened cream.
With a pastry brush, spread tortilla very lightly with water. Sprinkle with salt. Cut each tortilla in 6 triangles. Repeat with other tortillas. Place on cookie sheet and bake until crispy in 425° oven (about 5 minutes). Remove and let cool.
Sift dry ingredients together. Cream oleo and sugar with eggs. Add dry ingredients alternately with milk; mix together. Bake at 350° for 30 to 35 minutes.
Brown hamburger. While hamburger is browning, boil potatoes. After draining hamburger, add green beans and tomato soup. Stir together well and simmer until hot all through. Put in casserole dish. Mash potatoes and season. Spread on top of mixture. Lay slices of cheese on top and let melt. Ready to eat.
Preheat the oven to 350°. Spread the nuts on baking sheet and bake for 5 minutes. Drizzle soy sauce on nuts and stir well. Return baking sheet to oven for 5 more minutes. Turn off oven. Stir nuts again and leave them in oven for a final 5 minutes. (Nuts will become dry and crisp.) Allow nuts to cool. Store in covered container to retain their crispness.
Stir first 4 ingredients and add sugar and salt; mix. Dissolve dry yeast in 1 cup warm potato water. Mix in. Cover and let rise 2 hours. Then add flour. Let rise 2 more hours. Punch down and make out rolls. Put on buttered baking pan or in buttered muffin tins. Let rise until doubled in size. Bake at 375° for 12 minutes or so. Butter tops.
Brown and drain ground beef. Add all canned ingredients (juice and all). Heat through. Serve over rice or with crackers.
Stir flour, baking powder and salt in a bowl; drop egg yolk in center. Add water and oil. Mix well. Beat egg whites until stiff. Fold into flour mixture. Dip onion rings into batter and fry in hot oil until brown. This batter is good on shrimp or mushrooms, also.
Cook green pepper and onion in saucepan coated with vegetable cooking spray over medium heat, stirring constantly, 5 minutes or until tender. Stir in chicken broth, potatoes, salt and pepper. Bring to boil and simmer 5 to 7 minutes until potatoes are tender.
Mix cream cheese, 1 tablespoon of milk and sugar in a large bowl until smooth. Gently stir in whipped topping. Spread on bottom of crust.
Mix all together and pour into pie shell. Bake in 350° oven for about 40 minutes.
Preheat oven to 325°. Sift flour and 1/2 cup sugar 4 times, set aside. Beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining sugar 2 tablespoons at a time, beating well after each. Fold in vanilla. Sprinkle the flour and sugar mixture over the egg whites, 1/2 cup at a time. Gently fold in dry ingredients with a spatula. Pour the batter into ungreased 10-inch tube pan. Bake 1 hour.
Cook noodles according to package directions; drain. Add 2 tablespoons butter and 1/2 cup milk. In saucepan, melt 4 tablespoons butter. Blend in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Add 3 cups milk. Cook and stir until thickened and bubbly. Stir in gravy, tuna, pimiento and noodles. Spread in a 13 1/2 x 8 3/4 x 1 3/4-inch baking dish. Bake, covered, at 350° for 25 minutes. Melt 2 tablespoons butter; toss with crumbs and cheese. Sprinkle on casserole. Bake until heated through, 10 minutes. Serves 12.
Remove legs from shrimp, but do not peel. Cut several lengthwise slits along inner curve of each shrimp and insert a few small sprigs of rosemary. In a large bowl whisk together garlic, oil and lemon juice. Salt and pepper to taste. Toss shrimp in marinade, coating well. Add more rosemary sprigs and lemon slices. Marinate one to two hours. Drain shrimp and place on grill. Grill 3 min. on each side or until opaque.
Mix cream cheese, sugar and Cool Whip together. Pour into graham cracker pie crust and top with the cherry pie filling. Chill until ready to eat.
Combine sour cream, mayonnaise and taco mix. Put bean dip in bottom of dish. Cover with sour cream mixture. Add olives, onion and tomatoes in layers. Top with grated cheese.
Heat pineapple and jello until jello is dissolved. Add cream cheese and baby food. Mix well. Refrigerate 30 minutes. Stir in Cool Whip and mix well. Refrigerate several hours before serving.
Mix together sugar, water and syrup and bring to a boil. Add peanuts. Cook to 265°. Remove from heat and add milk. Stir until dull. Add a little red cake coloring for color. Drop on wax paper. Make any size you wish.
Follow directions on cake mix box. Spray 9 x 13-inch pan with Pam. Cover bottom of pan with coconut and spread with nuts. Pour prepared cake mix over top. Mix cream cheese, butter and sugar, spoon over cake mix. Bake at 350° for about 1 hour. Place on larger pan for serving.
Cook flour and milk until very thick, stirring constantly. Cool. Cream sugar and butter until very fluffy. Add vanilla and blend with first cooled mixture (should be consistency of whipped cream). Delicious on any spice cake.
In saucepan, combine celery, potato, onion, water, salt and dash of pepper. Bring to boiling. Reduce heat; cover and simmer 15 minutes or until potatoes are tender, stirring occasionally. Blend milk and flour; stir into potato mixture. Add shrimp and butter. Cook and stir until thickened and bubbly. Garnish with snipped parsley, if desired. Makes 4 servings.
While potatoes cook in large skillet, toss and brown chicken in oil over high heat for 5 minutes. Add potatoes; saute and toss until potatoes are lightly browned. Add onions and teriyaki sauce; toss until heated through. Makes 4 servings. Per serving: 280 calories and 9 g. fat.
Sift together dry ingredients. Melt margarine in the boiling water. Add egg and dry ingredients. Mix well. Bake in a 9 x 9 or 8 x 8-inch pan at 350° for 30 to 35 minutes.
Mix margarine, oil and vanilla. Add sugar to mixture. Add eggs, one at a time, until blended. Add dry ingredients to mixture and then chocolate chips. Drop batter by rounded teaspoon and bake at 375° for 12 minutes.
Preheat oven to 350°. Brown chops about 10 minutes on each side, then arrange in single layer in shallow baking dish. Melt butter in skillet; add drained pineapple. Stir over low heat until brown glaze in pan dissolved. Add salt and pepper. Pour pineapple mixture over chops and bake covered for 30 minutes. Reduce heat to 325°. Bake 30 minutes. Add liquid from pineapple. Bake 15 minutes or until chops are very tender.
Cream shortening and sugar. Mix in egg and molasses. Sift and measure flour. Sift again with spices. Stir in dry ingredients. Mix well.
To prepare corn, boil 5 minutes. Cut from cob, combine with remaining ingredients. Simmer 20 minutes; bring to boil. Pack boiling hot into jars and seal.
Melt chocolate in margarine. Beat eggs; add all other ingredients. Spread mixture in greased 8-inch square pan. Bake at 350° for 30 minutes. Cool before cutting.
Mix all ingredients thoroughly; roll into balls. Bake at 350° for about 8 minutes on ungreased baking sheet. Let cool 1 minute and remove from pan.