HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak mushrooms in water for about 15 minutes; drain and chop. Heat olive oil in heavy saucepan and saute garlic and onion until golden. Toss the beef with flour; add to onion. Add wine. Cook over high heat a few minutes. Mix in mushrooms, tomatoes, tomato paste, bouillon, salt, pepper and bay leaf. Cook over low heat 1 1/2 hours. During the last 1/2 hour of cooking, add basil and Italian seasoning.
In a large bowl mix Ricotta with eggs. Add all spices, cheese and bread crumbs. May require more bread crumbs, added gradually until consistency is smooth to handle. Mix well. Roll into small football shape. Carefully fry in hot oil until golden brown on each side. Drain on paper towel.
Mix brown sugar, mustard and vinegar; set aside 1/2 of this for last. Mix the remaining ingredients with meat mixture and shape into loaf. Bake at 350° for 1 hour. Baste with sugar mixture or pour over top before baking. Cut slit in loaf to pour mixture or to baste.
Combine brown sugar, margarine, corn syrup and salt. Cook on Full power for 2 minutes. Stir well. Cook 2 more minutes on Full power. Add soda and stir. Cut a brown grocery bag to about 8-inches high. Spray with Pam. Put popped corn in bag. Add peanuts if desired. Pour syrup over the popcorn. (Make sure syrup is hot.) Cook on Full power 1 1/2 minutes. Stir with long handled spoon. Cook another 1 1/2 minutes. Stir and cook on Full power 45 seconds. Pour on wax paper. Cool. Store in airtight containers.
In large mixing bowl, mix the Cool Whip, sour cream and dry jello. Cut cherries and nuts; mix together. Chill approximately 15 minutes and dessert is ready to serve.
Pour broth into a 3-quart glass casserole. Add ginger root slice. Cover with plastic wrap. Cook in microwave oven 12 to 14 minutes at High or until boiling. Remove ginger root from broth. Stir in sherry and soy sauce. Blend 3 tablespoons water with the cornstarch until smooth; stir into broth. Cook uncovered in microwave oven 3 minutes at High; stir once. Beat eggs and 2 teaspoons water and pour into broth slowly, stirring constantly to form shreds. Garnish with parsley.
Drain juice from cherries; add lemon and orange juice, sugar and jello; bring to boil. Add gelatin which has been dissolved in 1/4 cup cold water; stir until thoroughly dissolved and mixed; cool. Add cherries, undrained pineapple, grated rinds, food coloring and nuts. Turn into large or individual molds and chill until firm. Yields 12 to 14 servings.
Beat one egg and add to one cup of vegetable oil. Thoroughly mix these two ingredients. Add vinegar, salt, poultry seasoning and pepper. Mix all these ingredients together. Thoroughly baste broiler halves every five minutes, until chicken is tender (about 1 hour). This amount of sauce is good for 10 broiler halves.
Combine all ingredients and blend well. Pour into greased and floured 12 X 9 inch pan. Bake at 325 degrees for 30 to 35 minutes. Remove from oven and cool thoroughly before slicing into square cookie bars.
Heat margarine, chocolate, milk and apricot preserves in small saucepan, whisking frequently, until chocolate is almost melted. Remove from heat; whisk until chocolate is melted. Whisk in egg yolk and vanilla; mix in combined flour, Equal, baking powder and salt until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in walnuts, if desired. Pour batter into greased 8-inch square baking pan. Bake in preheated 350° oven until brownies are firm to touch and toothpick comes out clean, 18 to 20 minutes (do not overbake). Cool on wire rack. Serve warm or at room temperature.
Scramble eggs. Add ham and sprouts. Then add rice. Add soy sauce to taste. Heat to warm.
Blend peanut butter, shortening, brown sugar, milk and vanilla. Add eggs and mix. Add flour, salt and soda. Mix only until blended.
Stir-fry broccoli, garlic and spices in olive oil until broccoli is done to your liking. While stir-frying, cook and drain pasta. When broccoli and pasta are done, mix both together (include spices and olive oil) and add Parmesan cheese to your liking.
Mix as directed on back of package of Old Bay crab classic seasoning mix. Form into medium-size patties.
Combine and cook over medium heat, stirring constantly. Cool; spread on cake. Cover this with whipped cream or Cool Whip.
Combine flour, sugar, soda and salt. Cut in shortening and peanut butter until mixture resembles coarse meal. Blend in syrup and milk. Shape in roll 2-inches in diameter; chill. Slice 1/8 to 1/4-inch thick. Place half the slices on ungreased cookie sheet. Spread each with 1/2 teaspoon peanut butter. Cover with remaining slices. Seal edges with fork. Bake at 350° for 12 minutes or until browned.
Cream shortening, sugar and eggs. Add flour, soda, cream of tartar, salt and vanilla. Roll and cut. Sprinkle with colored sugar. Bake at 350° for 10 minutes.
Heat oil in skillet and add garlic. Cook briefly, stirring, and add tomatoes. Cook about 1 minute and add the wine and salt and pepper. Add basil and oregano. Cook over moderate heat for about 10 minutes.
Cook onions in boiling water 10 to 15 minutes or until tender. Drain. Reserve 1/2 cup liquid. Place onions in hot serving dish. Melt butter or margarine. Add flour and seasonings. Stir until smooth. Add milk and reserved onion liquid gradually. Cook until thickened, stirring constantly. Pour sauce over onions. Sprinkle with paprika. Serves 6.
To Ferment Fruit: Combine ingredients. Place in a glass jar with loose cover. Stir several times the first day, then stir once a day. At end of 2 weeks, starter has fermented enough to make sauce.
Mix all ingredients together. Bring to a boil and simmer, uncovered, for 1 hour. Stir occasionally. Good with beef or pork. Also good on grilled chicken.
Heat butter. Add onions and saute until transparent. Wipe mushrooms with damp cloth. Add to onions and cook, stirring occasionally, 4 to 5 minutes. Stir in flour.
Saute onions, celery, tomatoes and seasoning for about 30 minutes. Add juice of lemon, dash of Worcestershire sauce, parsley and garlic. Cover pot. Cook for 10 minutes. Add shrimp or crawfish about 8 to 10 minutes.
Saute onion in butter; add chopped broccoli. Mix all ingredients well. Bake at 375° for 45 to 50 minutes.
Grind raw cranberries, orange rind, pineapple and sugar. Then add to already made jello mix.
Mix all ingredients together. Bake at 375° for 15 minutes or until done.
Put all ingredients in crock-pot. Cook 5 to 6 hours on low. Serve over rice or corn muffins.
Boil for a few minutes; set aside. When cool, put in refrigerator. Heat when needed.
Mix dry ingredients; add egg, milk and oil. Beat until smooth. Add remaining ingredients and stir. Drop by tablespoons into hot skillet with small amount of oil. Cook until golden brown. Makes 2 dozen.
Stir and heat all ingredients. Place in baking dish. Place biscuits on top. Bake, uncovered, at 400° for 10 to 12 minutes, until biscuits are done.
Combine brown sugar, milk and syrup. Cook over medium heat until mixture forms a soft ball. Remove from heat and add butter, vanilla and pecans. Beat and drop by spoonfuls on wax paper. Let cool completely.
Melt margarine and chocolate squares in pie pan. Add sugar and flour. Mix well. Add eggs, vanilla and nuts. Bake 30 minutes at 325°.
Cook broccoli; drain well. Arrange drained broccoli in 1 1/2-quart casserole. Mix soup, mayonnaise, cheese, pimiento and lemon juice. Pour over broccoli. Top with crushed crackers. Bake at 350°, uncovered for 35 minutes. Serves 6 to 8.
Mix sugar, cinnamon and pecans. Cut biscuits into fourths. Layer in tube pan 1 layer biscuits, 1 layer sugar-cinnamon mixture. Melt brown sugar and butter until blended. Pour over biscuits. Bake at 350° for 45 minutes or until brown. Best served warm.
Brown chops in skillet. Place on rice in bottom of fairly large casserole.	Pour chops' drippings over this. Place a thick slice of onion, tomato and ring of pepper on each chop. Salt and pepper as you go.	Pour consomme over all and sprinkle with several pinches of marjoram and thyme.
Melt 3 tablespoons butter in saucepan. Saute onion. Stir in flour, salt, mustard and pepper. Cook, stirring constantly until mixture is bubbly. Add milk; cook over medium heat, stirring constantly until sauce thickens and bubbles. Add 3/4 cup cheese; stir until melted. Add shrimp and mushrooms to sauce. Turn into a buttered 6-cup shallow baking dish. Combine crumbs and remaining cheese. Sprinkle over top of dish. Dot with remaining 1 tablespoon butter. Bake in hot oven, 400°, for 10 minutes or until sauce is bubbly and top is lightly browned. Makes 4 servings. May also be baked in individual ramekins.
Mix pineapple juice and flour, mixing well. Add sugar and mix. Add pineapple tidbits and grated cheese. Pour into baking dish. Mix crushed Ritz crackers with melted margarine and pour over casserole. Bake at 350° for 20 to 25 minutes.
In a large mixing bowl, combine bread crumbs, pepper, salt, garlic powder, milk and egg. Mix thoroughly. Add ground chuck and mix again. Roll into firm, well shaped small balls. Brown meatballs and finish cooking in sauce prior to serving.
Combine first six ingredients. Add mushrooms and let stand at room temperature 2 hours or refrigerate overnight, stirring occasionally.
Beat in a bowl the eggs. Combine in a separate bowl the onions, soup and mayonnaise. Add beaten eggs. Mix thoroughly. Place mixture in a casserole dish. Add cooked and drained cauliflower. Melt butter. Add bread crumbs. Mix well. Sprinkle over cauliflower mixture. Place in a 350° oven for 30 minutes.
Combine cider and sugar in a large saucepan. Tie allspice, cloves and cinnamon sticks in cheesecloth and add to cider. Cover and simmer 10 minutes. Remove spices and add other juices and water. Heat and serve. Garnish with orange and lemon slices, if desired.
Melt butter in frying pan. Add crushed garlic and stir for 1 to 2 minutes. Add carrots, stirring until hot. Add salt to taste.
Mix the first 3 ingredients and press into a 9 x 12-inch cake pan.
Put crab meat in a bowl, pour sherry over and let stand 1 hour. Blend together tomato and green pea soups, cream, curry and paprika. Heat slowly, but do not boil. Add crab meat. Reheat to boiling point (do not boil) and serve immediately.
Saute pepper, onion and celery. Add rice, soup, water and sausage. Place in covered baking dish and bake in a 350° oven for 1 1/2 hours.
Heat oven to 275°. Cover baking sheet with heavy brown paper. Draw outline of heart, 9 inches across greatest width, on paper. Beat egg whites and cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat! Spoon meringue into outline on paper, building up side. Bake for 1 1/2 hours. Turn off oven; leave meringue in oven with door closed for 1 hour. Remove from oven; finish cooling away from draft.
Chop dates. Add water (boiling) and soda. Set aside to cool, stirring occasionally. Cream shortening, sugar and eggs. Add nuts and mix. Sift salt, flour and spices; stir into creamed mixture, alternately with date mixture. Line bottom of greased pan with waxed paper. Bake in hot oven 400° to 425° for 20 minutes, then 1 hour at 250° or until tests done with a toothpick. Keeps well!
Combine the margarine or butter, sugar, egg substitute, molasses and vanilla extract in the bowl of a food processor or electric mixer and process until smooth. In a separate bowl, combine the flour and baking soda. Add the flour mixture to the margarine mixture and process to mix well. Stir in the remaining ingredients. Coat a baking sheet with nonstick cooking spray. Drop rounded teaspoonfuls of dough onto the baking sheet, placing them 1 1/2-inches apart. Bake at 300° for about 16 minutes or until golden brown. Cool the cookies on the pan for 1 minute. Transfer the cookies to wire racks and cool completely. Serve immediately or transfer to an airtight container.
Combine syrup, honey, sugar and butter; bring to a boil gently for 5 minutes. Stir in pecans. Combine eggs, dash of salt and vanilla. Pour syrup into eggs; beat well. Pour into 9-inch unbaked crust. Bake for 30 minutes, or until done, at 375°.
Combine first 5 ingredients. Dip chicken into sauce; place in bowl. Pour remaining sauce over chicken and marinate for 2 hours. Roll chicken in crumbs. Place in large baking pan; let stand for 30 minutes. Spoon butter over top. Bake at 350° for 1 hour.
Melt oleo at low heat. Add rest of ingredients. Cover. Simmer for 45 minutes or until tender.
In a blender, combine lime juice and sugar until sugar is dissolved. Add 1 quart of sparkling water and juice of 1 lime. Put all ingredients from blender into punch bowl and add the other bottle of sparkling water. Just before serving, add the lime and pineapple sherbet. Garnish with lime slices and mint leaves. Makes 3 quarts.
Drain pineapple, reserving 1/2 cup juice. Freeze pineapple chunks. Place juice, buttermilk, vanilla, sweetener and frozen pineapple into a blender container. Blend until smooth. Pour into glasses and garnish with mint, if desired. Serve immediately. Yield: 5 servings (74 calories).
Take one cup of broth and set aside to cool. Put the rest of the broth back in pot.
In a double boiler over hot, not boiling water, melt chocolate morsels. Stir until smooth. In a large bowl, mix cream cheese, melted chocolate and vanilla extract. Beat until fluffy and light. Fold in whipped cream. Pour into crust. Refrigerate 3 hours or until firm. Garnish with whipped cream. Yields 6 to 8 servings.
Brown beef in a little oil until very brown. Add the beef stew mix, salt and pepper and cook a little longer. (May stick to bottom of put but that's okay.) Add carrots, celery and onions. Add water but pot should be no more than 3/4's full. Cook for about 1 hour until meat is tender. After cooker has cooled, add the potatoes. Cook until done. Using 1/2 cup flour, salt, pepper and enough milk to make a smooth paste, add to the stew and mix well. More milk may be used to make more gravy.
Combine bran, milk, raisins, molasses and sugar. Sift flour with salt and soda. Add to the first mixture, stirring until flour disappears. Pour batter into greased can (large). Cover tightly with aluminum and steam for 3 hours.
Cream sugar and oleo together. Add flour and eggs; mix well. Add apples or peaches and cinnamon. Pour into unbaked pie shell. Bake for 10 minutes at 400°; reduce heat to 325° and bake an additional 40 minutes.
Cook pasta as directed. Rinse in cold water and drain well. Put in serving bowl and add remaining ingredients. Mix well. Refrigerate several hours or overnight.
Combine all ingredients and spoon into a casserole dish. Grease dish with margarine.
Wash hocks and place in large pot. Cover with hot water, add 2 teaspoons salt (if fresh meat) and simmer covered until meat is nearly tender (about 1 1/2 hours). Add carrots, chopped peeled onions and pared potatoes, cut in half. Cover and cook for 15 minutes. Add cabbage, cut in wedges and cook covered for 15 minutes longer or until vegetables are tender. Sprinkle vegetables with salt, pepper and paprika. Serves 4.
Slice cookie dough into 1/8-inch slices; place on greased 12-inch pizza pan. Press together. Bake 15 minutes in a 350° oven, then cool.
Break up hamburger and place in a 1 quart casserole. Add a layer of each of the vegetables, sliced fine. Sprinkle some salt between each layer. Mix mushroom soup with water and pour over mixture. In a 300° oven, bake for 1 1/4 hours, covered, and 1/2 hour uncovered. Serves 4.
Mix all ingredients together and pour into a prepared Bundt pan. Bake at 350° for 1 hour and 10 minutes.
Brown the pork chops on both sides in frying pan. Place in casserole dish after browning. Put the soup on top of pork chops and cover with tinfoil. Bake for 1 hour at 350°.
Heat oven to 450°. Prepare pie crust according to package directions for unfilled one crust pie, using a 9-inch pie pan. (Refrigerate remaining crust.) Bake for 9 to 11 minutes or until lightly browned. Cool completely. In small bowl, combine cream cheese and caramel topping; beat until smooth. Spread over bottom of cooled crust. Arrange banana slices over cream cheese mixture. Reserve 2 tablespoons toffee bars; sprinkle remaining candy bars over banana slices. Beat whipping cream, brown sugar and vanilla until stiff peaks form. Spread over pie. Refrigerate at least 2 hours before serving. Just before serving, garnish with rest of toffee bars and banana slices. Keep refrigerated!
In a large mixing bowl, blend pudding mix in milk with wire whisk. Add sour cream and 1/2 whipped topping, mixing well. Set aside.
Fix cake mix as directed; pour in a 13 x 9-inch pan. Bake as directed on box. Bring to boil the sugar and milk in saucepan on top of stove. After cake is cooked, immediately pierce holes in cake with fork. Pour milk and sugar mixture on cake; cool. Mix Cool Whip, nuts and coconut together. Spread on cool cake.
Place first 4 ingredients in a 2-quart saucepan. Bring to a boil; boil 5 minutes, stirring constantly. Do not overboil. Add vanilla and soda, stirring after each addition. Pour over salted popped corn, covering all kernels. Place on 2 cookie sheets. Bake in a 250° oven for 1 hour, stirring 3 to 4 times. (May be stored in any tight can or plastic bag.) Cool on wax paper. I put peanuts and pecans in mine.
Drain all but 1 can beans; set aside. In large saucepot, saute carrots, green pepper, onion and garlic in oil 5 minutes. Stir in reserved beans, tomatoes, molasses, chili powder, ground cumin, dried oregano and bay leaf. Cover and simmer 15 minutes, stirring occasionally. Uncover; simmer 15 minutes. Remove bay leaf. Salt to taste. Serve over bed of brown rice.
Cut broccoli spears into serving size pieces; place on bottom of casserole dish. Mix ravioli and sour cream; pour over broccoli. Top with cheese. Bake, uncovered, for 30 to 45 minutes or until cheese is golden brown. Makes approximately 6 servings.
In a bowl, combine first 4 ingredients. Add milk and mix well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 inch; chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties; place on waxed paper to harden. Makes about 5 dozen.
Mix the first five ingredients well; place in refrigerator until cold. Shape into balls and roll in parsley flakes.
Sift together the white flour, salt and ginger. Add soda to the molasses. Combine mixtures. Add butter and milk; beat vigorously. Pour into greased pan and bake in a moderate oven for about 35 minutes.
Grease large casserole dish. Sprinkle 1/2 of stuffing mix on bottom. Combine first 5 ingredients and mix well. Pour over stuffing mix in casserole. Sprinkle remaining stuffing mix over squash. Bake at 350° until bubbly, about 20 to 30 minutes. Serves 6 to 8.
Hint: Chop all veggies. Open cans and have herbs and seasonings close by. Cooking is easy and fast.
Combine cream cheese, 1/3 cup sugar, 1 egg and mix well in medium bowl. Set aside. Boil in small pan oleo, water and chocolate squares; remove from heat. Mix 2 cups flour and 2 cups sugar together in large bowl. Stir in hot chocolate mixture. Add 2 eggs, sour cream, soda and salt; mix well. Grease and flour a 15.5 x 10.5-inch jelly roll pan; pour chocolate batter in pan. Spread cream cheese with a spoon over top of chocolate batter and knife in marble effect. Sprinkle chocolate chips all over top and bake at 375° for 25 to 30 minutes.
Cream first 4 ingredients. Add eggs, beating well. Add milk and flour, alternately, ending with flour. Fold in flavoring by hand. Pour into greased tube pan and place in a cold oven. Bake at 325° for 1 hour and 45 minutes. Do not open door while baking. Remove from pan immediately. Sprinkle with powdered sugar, if desired, when cool.
Defrost potatoes until you can break apart. Combine all ingredients, except for the corn flakes and 1/4 cup of butter. Pour ingredients into a 9 x 13-inch baking pan. Top with 1 cup crushed corn flakes and 1/4 cup melted butter. Bake, uncovered, at 325° for 45 minutes to 1 hour.
Saute meat, onion and green pepper; drain. Combine with spaghetti sauce, honey and oregano; set aside.
Cook all ingredients and mix all together. Simmer on medium heat for 10 minutes. Keep moist with water, if needed.
Combine all ingredients in pan and simmer for 2 hours. Remove bay leaves before serving.
Mix sugar and cocoa together in saucepan. Add milk and butter. Bring to a boil over medium heat, boiling one minute. Remove from heat, stirring in oats and peanut butter. Drop by spoonfuls onto waxed paper.
Add soda to buttermilk. Add salt and flour to sugar and half of buttermilk-soda mixture for a thick paste. Put in egg yolks and add remainder of milk. Cook, stirring constantly, until thick. Add butter, grated rind and juice of lemon. When cool, pour into baked pie shell and top with meringue.
If fresh corn, cook in as little amount of water as possible. Beat eggs in milk. Add rest of ingredients and bake in moderate oven at 350° until knife blade comes out clean (usually 50 to 60 minutes).
Cook potatoes, celery, onion, green pepper, carrots, parsley, butter, salt and pepper in a small amount of water; simmer until tender. Add soups and milk; simmer 5 to 10 minutes longer.
Mix mayonnaise and sour cream before spreading. Layer ingredients as listed above...chill. Serve with Tortilla Chips!
Mix flour, sugar and salt, cut in butter until coarse; mix in cheese and set aside. Mix water and lemon juice. Pour over apples and toss. Place in 8-inch square pan. Spread topping over apples and pat down. Bake at 350° for 40 minutes. Serve warm.
Beat cream cheese until fluffy. Add sugar and beat well. Add eggs, one at a time. Add vanilla and lemon juice. Pour into crumb crust in spring-form pan. Bake at 325° for approximately 1 hour. Then add topping and bake 15 more minutes.
Stir eggs, salt, baking powder and butter together. Working in flour, make soft dough. Roll, flour and cut. Cook with beef or chicken broth.
Bring sugar and rhubarb to a boil. Add jello and Sure-Jell. Stir well. Remove from heat. Pour into sterilized jars. Cover and freeze.
Preheat oven to 425°. Grease muffin pans. Combine flour, cheese, mustard and chili powder in mixing bowl; set aside. In another bowl, beat egg; stir in milk and oil. Add liquid ingredients all at once to flour mixture. Stir only until flour is moistened. Fill muffin cups 2/3 full. Bake about 18 minutes or until golden brown. Makes about 12 muffins.
Put all ingredients, except evaporated milk in crock-pot. Cover and cook on low for 10 to 12 hours (high: 3 to 4 hours). Stir in milk during the last hour. If desired, mash potatoes before serving.
Grease a Bundt or angel food cake pan. Cut each biscuit into quarters and roll into balls. In a bowl, combine sugar and cinnamon. Roll each biscuit piece in the sugar mixture. Pile into the buttered cake pan.
Put soda in water and pour over dates; let cool. Add sugar, butter, flour and egg. Blend in nuts. Bake at 350° until shiny on top and done with toothpick touch. Cool and serve with whipped cream.
Dissolve Jell-O in hot water. Add salt, lemon juice, horseradish and grated onion. Cool. Fold in avocados and celery. Pour in 1 1/2-quart ring mold. Serve with Herb Mayonnaise. Serves 6 to 8.
Preheat oven to 350°. Lightly grease a fluted pan (bundt pan, or loaf pan). Mix sugar and cinnamon together in a small bowl. Cut each biscuit into quarters and coat each with cinnamon-sugar mixture. Arrange in pan (fill about 3/4 of the pan).
All tomatoes, celery, onion, garlic and parsley to be chopped fine. Saute garlic, onion and celery; do not brown. Saute until tender. Add the plum tomatoes, tomato paste, wine, clam juice, oregano, basil, pepper flakes (takes more for really hot) and sun-dried tomatoes (did you remember to soften first and dice fine). Simmer all ingredients 35 to 45 minutes. Add clams and parsley. Simmer 10 minutes. Serve immediately over fresh pasta with French bread. Serves 4 to 6.
Unroll cake; remove paper. Spread cream cheese mixture over cake. Re-roll; chill. Refrigerate.
Mix ground beef, bell pepper, onion and salt. Cook in a heavy skillet until done. Combine lettuce, tomatoes, kidney beans, cheese, hot sauce and Catalina dressing. Mix all ingredients and serve.