HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil steak with 1 onion, 3 cloves garlic, 1 green pepper, 3 bay leaves, 1/4 cup vinegar and salt until tender. Cool; then fry out remaining onions, peppers and garlic in olive oil. Add meat, bay leaves, vinegar and small amount of broth. Simmer until liquid is absorbed. Stir in tomatoes and paste. Heat. Serve with black beans over white rice.
Heat cream over low heat until bubbles form around edge of pan. Beat egg yolks and sugar together until thick, about 3 minutes. Gradually beat cream into egg yolks. Stir in vanilla and pour into 6 (6-ounce) custard cups. Place cups in pan of boiling water, 1/2-inch deep. Bake in preheated oven (350° or a little less) until set, about 45 minutes. (If custard cups are glass, bake at 325° for about an hour.) Remove cups from water and refrigerate until chilled and sprinkle with 2 teaspoons sugar. Place on rack under broiler and cook until topping is medium brown. Chill before serving.
To 2 quarts boiling water, add salt. Add noodles gradually. Cook, uncovered, at rapid boil 4 to 6 minutes or until tender when cut with a fork. Drain; rinse with cold water and drain again. Mix noodles with chicken, soup, milk and cheese; pour into buttered casserole. Top with crushed potato chips. Bake 15 to 20 minutes at 375°. Makes 6 delicious servings.
Line bottom of 9 x 13-inch pan with crescent rolls. Layer cooked meat (sausage, bacon, etc.). Mix eggs and 1/2 to 1 cup milk; pour over meat. Sprinkle top with cheese, oregano, salt and pepper.
Mix first 2 dry ingredients; add remaining ingredients and mix well. Bake at 350°. Makes 3 layers.
Combine all of the ingredients in a large salad bowl. Cover and refrigerate 2 to 3 hours.
Cream sugar and shortening; add well beaten egg and milk and mix well. Mash ripe bananas and add to mixture. Sift in dry ingredients and mix thoroughly. Add nuts. Pour into greased and floured 8 1/2 x 13-inch loaf pan. Bake 45 to 60 minutes in a 350° oven. Test with toothpick inserted near middle. Toothpick will come out clean when done. Serve hot or cold with or without butter or margarine.
Rub the chicken pieces with lemon. Sprinkle with half of the ginger and salt. Combine oil, honey and the remaining ginger. Brush chicken with honey mixture. Roast in oven at 350° for 1 1/2 to 2 hours, basting occasionally with honey mixture.
In large bowl, cream together shortening, sugar, egg and vanilla until light and fluffy. Sift together dry ingredients. Stir into creamed mixture, blending well. Add chocolate chips and nuts. With a non-fat cooking spray, grease cookie sheet. Drop by teaspoons (2 inches apart) on cookie sheet and bake in 375° oven for 10 to 12 minutes. Yields 3 1/2 dozen.
Clean and cut in half chicken. Rub with lemon. Mix catsup and wine. Pour half on chicken. Season with all ingredients. Cut onion, pepper, mushrooms and carrots; put on top. Turn chicken over after baking 1 hour. Use the rest of the seasoning and bake for 1/2 hour more. Bake at 375°.
Melt butter in a large 8-quart stockpot. Add onion, garlic, and celery; saute over medium-high heat 3 minutes. Add chicken broth and next 5 ingredients. Bring to boil; reduce heat, and simmer at least 1 hour, stirring occasionally. Makes about 4 quarts.
Put chicken in bottom of casserole dish. Mix sour cream & chicken soup. Pour over chicken. Mix crackers, poppy seed & margarine - spread over chicken. Bake at 350° until bubbly, about 30-45 minutes.
Combine caramels with 1/3 c. evaporated milk. Microwave until melted. Set aside. Grease at 9x13 pan. Combine dry cake mix, butter, 1/3 c. evaporated milk and nuts. Put 1/2 of this mixture in bottom of pan, patting with hands. Bake at 350° for six minutes. Put chocolate chips over baked mix, spread caramel mixture over chips. Crumble remainder of dough over all. Bake 15-18 minutes at 350°. Cut into bars.
Combine cracker crumbs and butter. Combine all remaining ingredients and put in 13 x 9-inch baking dish. Spread cracker crumbs and butter over casserole. Bake 40 to 45 minutes at 350°.
Place all ingredients in order given in large roaster or Dutch oven with tight fitting lid. Bake at 250° for 5 to 6 hours. No browning is necessary. When done, the gravy is thick and brown. Stew may also be cooked on top burner over low heat in a very heavy roaster. Stir occasionally.
Soften margarine and mix with sugar and peanut butter. Roll in tiny balls and put in refrigerator to chill thoroughly. Melt 1 12 oz pack chocolate morsels with 1/2 stick of paraffin. Put peanut balls on toothpicks and dip in chocolate mixture.
In large skillet, heat oil and cook chicken over medium-high heat. Combine onion soup mix with cornstarch, ginger, water, soy sauce and vinegar. Pour this mixture into skillet. Add vegetables. Bring to a boil, then simmer 5 to 10 minutes, uncovered, until sauce is thickened. Serve over hot rice.
Cream oleo and 2 sugars. Add eggs and vanilla. Add flour, baking powder, baking soda and salt. Add oats and chocolate bits. Drop on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Cook vegetables; drain. Mix other ingredients and crumble crackers on top. Melt butter and pour over crackers. Bake at 350° for 30 minutes.
Mix all together well. Pour into hot greased skillet. Bake at 400° for 20 minutes or until brown.
Mix Miracle Whip, wine vinegar and sugar and let refrigerate for 1 hour before mixing with rest of ingredients.
Mix all ingredients together and water to make a gallon. Freeze and let thaw to slush.
Preheat oven to 350°. In a large bowl, beat Crisco and peanut butter. Add the 1/2 cup sugar, brown sugar, baking powder and baking soda. Beat until combined. Beat in egg, milk and vanilla. Beat in the flour. Shape dough into 1-inch balls. Roll in the 1/4 cup sugar. Place 2-inches apart on cookie sheet. Bake 10 to 12 minutes. Immediately add kiss to the center. Transfer to wire racks to cool. Makes 4 1/2 dozen cookies.
Cook chicken until tender, then remove meat from bones and cut into small pieces and place in pan (13 x 9 x 2-inches).
Brown meat in skillet and drain off excess fat. Add onion and cook until tender. Add soup, cheese, sugar, sauce and salt. Simmer, uncovered, 15 minutes, stirring occasionally.
Stir all ingredients together. (They may be mixed the night before.) Put into crock-pot. Cook on high for 1 hour, then on low for 3 hours (or start on low and cook longer). If not thickened, remove lid and cook awhile on high, stirring occasionally.
In a bowl, combine the eggs, milk and Worcestershire sauce. In a separate bowl, combine the fish fry, flour, baking powder, salt, cayenne pepper and garlic powder. Dip the crawfish in the egg mixture and coat with the dry mixture. Heat the oil and deep fry the breaded crawfish until golden. Serves 4 to 6.
Preheat oven to 350°. Grease and flour 10-inch tube pan. Knock out excess. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar; then whisk in egg yolks, one at a time, blending well after each. Mix baking soda and sour cream into chocolate mixture. Sift flour and baking powder together and add to batter, mixing thoroughly. Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites. Scoop remaining whites on top of batter gently and fold in. Pour the batter into prepared pan. Set on middle rack of oven. Bake 40 to 50 minutes or until edges pull away from side of pan and cake tester comes out clean. Cool in pan for 10 minutes. Unmold and cool completely before frosting. Makes 12 portions.
Scald jello and add sugar; let cool and pour over berries in freezer boxes. Fill boxes with syrup 1-inch below top of berries to allow for freezing.
Heat oven to	325°. With electric mixer on medium speed, blend together cream cheese, butter and sugar. On low speed, blend in eggs (one at a time). Combine cake flour and baking powder. Add to cheese mixture and blend until smooth. Pour into buttered and floured 9 x 5-inch loaf pan. Bake for 1 hour and 20 minutes until golden brown.
Remove core from cabbage and hollow out center. Combine all other ingredients in bowl. Mix well. Spoon into cabbage shell. Place in 1 1/2-quart glass baking dish. Microwave, tightly covered, on High for 17 minutes, turning after 9 minutes. Let stand for 10 minutes before serving. Serves 6.
Prepare pears by peeling, coring and slicing. Place in a pot and add sugar. Let sit overnight. Cook on medium heat until they begin to boil, then put on low heat. Add lemon wedges, 1 to 3 lemons depending on what you prefer. Add pinch of salt. Cook slowly, stirring often, to prevent from scorching. Pack in sterilized jars and seal.
Mix pudding and crushed pineapple (with juice) together. Let sit until dissolved. Gently stir in Cool Whip. Refrigerate until eaten. You can add chopped cherries for festive color.
Note: Cottage and Ricotta cheeses must be drained in a coffee filter lined china cup overnight before proceeding with recipe (drain first, then weigh).
Mix together and bake at 350° for 30 minutes. Put grated cheese on top.
Preheat oven to 350°. Line 30 (2-inch) muffin cups with foil baking cups or place on cookie sheet. Combine brownie mix, fudge packet from mix, eggs, water and oil in large bowl. Stir with spoon until well blended, about 50 strokes. Place 1 level measuring spoon of batter in each foil liner. Bake 10 to 12 minutes. Remove from oven. Push 1 peanut butter cup candy in center of each cupcake until even with surface of brownie. Bake 5 to 10 minutes longer. Cool.
Sift dry ingredients into a bowl. Add beaten egg and milk to cornmeal mixture. Mix in onion and Tabasco. Drop by heaping teaspoons into hot fat (375°) and fry until brown. Drain and serve.
Blend sugar, eggs and Crisco. Add vanilla and water, then pumpkin. Mix other dry ingredients together and add to pumpkin mixture. Pour into loaf pans. Bake at 350° for 45 to 60 minutes.
Sift first four ingredients together; cut in shortening and slowly add buttermilk. (If dough is too soft, add little more flour before kneading.) Pat or roll out to 3/4-inch thick. Bake at 450° for 10 minutes or until brown. Makes 15 medium size biscuits. (Place pan of biscuits in middle of oven to bake a more uniform biscuit.) Brush tops with butter after removing from oven.
Place cubed bread in a 13 x 9 x 2-inch baking dish. Sprinkle with pre-fried, cubed sausage and cheese. Blend eggs, milk, mustard and salt. Pour over bread, cheese and sausage. Cover and refrigerate overnight.
Cream together (at room temperature) the Velveeta cheese and cream cheese. Add paste from juice of lemon, garlic and sugar. Mix together thoroughly with cheese mixture. Add pecans. Mix again. Roll in a ball or log. (Serve with crackers.) Refrigerate.
Sprinkle gelatin over water to soften. Stir over hot water until dissolved. Beat into cream cheese until smooth. Stir in next 5 ingredients and 2 tablespoons of the parsley. Pour into a 3-cup ring mold. Refrigerate at least 4 hours or until set.
Cook spinach according to package directions; drain. Saute onion in oleo. Mix all remaining ingredients in bowl using only half the cheese. Cut artichokes in half; place into greased 11 x 7-inch casserole. Pour spinach mixture over the artichoke halves. Sprinkle remaining cheese on top. Bake at 350° for 30 minutes.
Mix rice and 2 cans of soup. Place in casserole dish. Place leg quarters on top. Bake at 375° for 20 minutes.
Mix all ingredients except bacon in a large pot and set aside. Fry bacon very, very crisp. Add bacon and all of the grease to the other ingredients. Bring to a very slow boil. Reduce heat to maintain a slow boil for 1 hour. Stir from bottom about every 6 to 8 minutes to prevent sticking.
Beat first 5 ingredients for 6 minutes. Combine sugar, cinnamon and nuts. Put half of batter into greased pan; put half of nut mixture over batter. Add remaining batter and mixture. Bake at 350° until done. Poke holes in warm cake with fork; pour thin frosting over.
Reserve 4 cookies for topping. Using large glass bowl, layer ingredients as follows: 1/2 package of cookies (crumbled into bottom of bowl), little bit of chocolate syrup, 1/2 package of chocolate chips, 1/2 of walnuts, 2 sliced bananas, 1/2 bottle chocolate syrup and 1/2 container of Cool Whip. Repeat pattern to finish ingredients. Top with 4 crushed cookies and maraschino cherries.
Cut the chicken wings in two at the joints. In a large frying pan or skillet, heat to 360° enough oil to fry until crisp, about 12 to 15 minutes.
Mix melted butter and A.1. sauce. Place fryer in a microwave safe dish with cover, breast side down. Brush top of fryer with mixture; cover with lid and microwave on High for 15 minutes. Turn fryer, coat breast side with mixture and microwave on High for another 15 minutes. Serve immediately.
Prepare cake mix according to directions. Let cool. Slice cake in half crosswise. Mix Cool Whip, oranges, pudding and crushed pineapple in bowl. Mix well. Place filling between layers and on top. Refrigerate. Serves 8 to 10.
Put all ingredients in order given in a large pot and bake for 3 hours at 350°, covered.
Melt cheese with remaining ingredients and cook on low heat for 30 minutes in crock-pot. Serve with chips.
Sprinkle rice in a well-greased long casserole. Mix soups, butter, milk, sherry and seasoning mix that is in rice package. Pour small	amount	on rice. Place chicken on rice and add remaining liquid mix. Sprinkle almond and cheese on top or cheese and	paprika. Bake	at 275° for 2 1/2 hours, uncovered. Do not stir during baking.
Combine soups, broth, tomatoes and green chilies; blend until smooth. Place a layer of chicken in a casserole dish. Add layers of tortillas, onion, cheese and sauce. Repeat layers, ending in cheese (about 3 layers). Bake uncovered at 325° for 1 hour. Makes 6 to 8 servings.
Cook and dice potatoes. Make white sauce with butter, flour and milk. Add cheese until it is melted and well mixed. Pour over potatoes. Bake at 350° for 20 to 25 minutes.
Brown beef with onions and add rest of ingredients. Simmer 30 minutes. Serve on buns.
Melt margarine in casserole dish. Pour rice in dish. Place chicken over rice. Mix mushroom soup, onion soup mix and water. Pour over chicken. Cover and bake at 350° for 1 hour or until done.
To plump raisins, soak them in juice for 1 hour or overnight. Preheat oven to 375°. Cook noodles in the boiling water 5 to 10 minutes until tender. Place noodles, margarine, apples and raisins in a large bowl. Add eggs and vanilla. Mix well. Spoon mixture into a well-greased 9 x 13-inch baking dish. Sprinkle with cinnamon sugar and bake for 45 minutes until top is brown and crisp. Cut into squares. Serve hot or cold.
Combine Ranch dressing mix, mayonnaise and milk. Mix well. (This will actually make a double strength salad dressing.) Use 1/2 cup of this dressing mix and blend with cream cheese. Beat well with electric mixer. Add Cheddar cheese and blend. Cover and freeze for 30 minutes. Shape cheese mixture into ball. Roll cheese ball in roasted almonds.
Add beans, peas, carrots and potatoes to 1 quart of water and boil until tender. Add to other ingredients in large pot and cook for 30 minutes. While boiling hot, put in jars and seal. Makes 12 quarts.
Heat oil in skillet. Cook pork, celery, pepper and onion until the meat is browned and vegetables are tender. In a large bowl, combine pork mixture, noodles, soups, corn, milk, salt and pepper; mix well. Put in ungreased 9 x 13-inch baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 45 minutes or until heated through. Serves 8 to 10.
Blanch, peel, core and quarter tomatoes. Puree in food processor. Bring tomatoes to simmer. Add spices and sugar. Simmer until tomatoes turn color and quit smelling like tomatoes. Put through water bath for 40 minutes. Yields approximately 10 quarts.
In a large pan, mix all ingredients. Bring to a boil and boil 5 minutes. Serve warm. Put Pomander Ball in punch bowl with punch.
Pour the boiling water over Jell-O. Add marshmallows and stir until Jell-O is dissolved. Defrost orange juice and stir in 1/2 cup sugar. Add to Jell-O mixture. Cream the cheese and add the pineapple to cheese. Add this to the Jell-O mixture. Next, add the cottage cheese, bananas and orange sections. Stir until well mixed. Finally, stir in whipped cream. Pour in large container. Place in refrigerator for at least 3 hours.
Combine all ingredients except potatoes, then pour mixture over 6 medium, hot, peeled, diced and cooked potatoes. Serve warm. Makes 8 to 10 servings.
Stir boiling water into gelatin until dissolved. Mix water and ice to make 1 1/4 cups. Stir into gelatin until thickened. Remove ice. Stir in whipped topping. Refrigerate 10 minutes. Spoon into crust. Refrigerate four hours. Garnish with whipped topping. Makes 8 servings.
Combine strawberries and 2 tablespoons sugar. Cover and let stand in the refrigerator at least 1 hour. In a mixing bowl, stir together flour, 1 tablespoon sugar, baking powder and baking soda. Cut in margarine until mixture resembles coarse crumbs. Combine egg and buttermilk. Add to flour mixture all at once, stirring until combined. Spray 8-inch round baking pan with nonstick spray coating. With lightly floured hands, pat dough into pan. Bake in a 450° oven about 10 minutes or until golden. Cool in pan 10 minutes. Remove from pan and cool completely, or serve warm.
Combine all ingredients, except chicken, in a saucepan and whisk together over moderate heat. Cool. Sauce may be refrigerated until needed (it will keep for at least 10 days) or use as soon as it has cooled.
Simmer fish with water for 5 minutes or until fish can be flaked. Remove fish. Boil fish broth 10 minutes or until reduced to about 1 2/3 cups. Remove skin, unless you buy skinless haddock and cool fish. Saut onions in 5 tablespoons butter for 5 minutes. Remove from heat. Stir in flour. Gradually add fish broth. Add potatoes, celery, seasonings and about 2/3 cup of fish. Simmer 20 minutes or until potatoes are tender. Scald milk. Remove from heat. Add cream and sour cream. (Bring the cream and sour cream to room temperature or they'll curdle.) Beat with a wire whip until creams are well combined. Reheat slowly; don't boil. Add potatoes and fish mixture to the milk mixture. Heat 5 minutes. Remove loose bay leaves. Top with butter. Best heated next day. Makes 3 quarts.
Combine sugar, soda, buttermilk and salt. Cook over high heat for 5 minutes, stirring constantly. Add pecans. Continue stirring until ball stage. Drop by spoonfuls on wax paper. Let cool.
Beat eggs 10 minutes at high speed. Add confectioners sugar gradually to eggs. Beat, then add Crisco oil, flour, baking powder, salt and anise extract. Chill good and cold. Roll out with form roller and cut. Place on cookie sheets or board. Let stand overnight (uncovered). Bake at 325° for 12 to 15 minutes.
Mix the sugar and vinegar. Add enough mayonnaise to make a dressing. Cover the chopped ingredients.
Pour peas into casserole dish or long pan. Layer chicken pieces on top of peas. Salt and pepper to taste. Mix chicken soup with enough water to spread over chicken. Cover with foil. Bake 1 1/2 hours in a 400° oven.
Cook rice; wash and drain. Cook broccoli; drain. Saute onion in oleo. Mix soup, milk and cheese until smooth. Add onion and oleo. In buttered 9 x 13-inch pan, layer 1/2 rice, 1/2 broccoli and 1/2 sauce. Repeat. Cover with fried onion rings or bread crumbs. Bake for 35 minutes at 350°.
Combine chicken, celery and lemon juice. Chill 1 hour. Add grapes and almonds. Combine rest of ingredients. Add chicken and toss.
Cut onions and squash; put in large pan and let set for 1 hour. Add all other ingredients; bring to a boil in a different pan. Then pour over squash and onions. Let come to a hard boil; pour in jars and seal.
Cook meats together; drain. Add soup, Ro-Tel and picante sauce. Cut Velveeta cheese in chunks, then melt. Combine all ingredients together. Serve with chips.
Beat butter until creamy. Beat in sugar and eggs. Mix with lemon peel, cinnamon, vanilla and yogurt and cream. Stir together flour, baking soda, baking powder and salt. Add this to creamed mixture, beating until smooth. Mix pecans and carrots into mixture. Turn into a greased and floured 10-inch Bundt or tube pan. Bake at 350° for 1 hour or until golden brown and inserted toothpick comes out clean. Cool in pan on rack for 10 minutes, then remove from pan and cool. Makes 16 servings.
Shred cabbage thin. Place in bowl. Slice onions very thin into rings. Sprinkle parsley over cabbage. Mix all ingredients and chill until ready to serve. Mix oil and vinegar in a jar and shake well (oil and vinegar mix better if shaken together before adding sugar). Add sugar, again shake the ingredients together. After mixing well, chill in refrigerator until ready to serve.
Stir all ingredients together, adding butter last, and crumbling Ritz crackers on top before baking. Bake at 350° for 45 minutes.
Drain tuna, then add eggs, celery, apple, onion, relish and pecans. Add mayonnaise last; mix well. Serve cold.
Combine ground chuck, salt, pepper, parsley, 2 Tbsp. Parmesan cheese and bread crumbs. Form into balls size of a grape; set aside.
Put syrup, sugar and water into a saucepan. Boil until mixture is a light golden color. Stir in the butter and cream. Remove from heat but keep warm. Serves 8.
Combine first 5 ingredients. Toss lightly. Just before serving, stir in potato stix.
Combine all ingredients. Pour into an 8-inch square pan, well-greased. Bake in a preheated oven at 350° for 20 to 25 minutes.
In a large mixing bowl, beat sugar, oil and eggs for 2 minutes at medium speed. Blend in apples. Combine dry ingredients and gradually beat into egg mixture. Stir in prunes and nuts. Spoon into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Invert onto wire rack to cool. Just before serving, dust cake with confectioners sugar.
In a mixer bowl, beat cream cheese, confectioners sugar and vanilla until well blended. Add cocoa alternately with milk, beating it smooth. Gradually add whipping cream, beating until stiff. Spoon into crust. Cover and chill several hours or overnight. Garnish with freshly grated chocolate. Makes 6 servings.
Layer vegetables in a large kettle. Cut venison in cubes and place on top of vegetables. Combine remaining ingredients and add to the pot. Add water until liquid is visible around the meat. Simmer, covered, for 8 hours.
Beat together cream cheese, sugar, eggs and vanilla on medium speed for 10 minutes. Place a vanilla wafer on the bottom of muffin tin lined with cupcake papers. Pour filling in each one, 3/4 full. Bake at 375° for 10 to 15 minutes. Top with pie filling or jam. For a bigger batch, use 3 packages of cream cheese and 2/3 cup sugar.
In a 9 x 13-inch baking dish put a layer of spaghetti. Top all over with dots of butter. Cover with grated cheese and continue layers like this until pan is full. Pour evaporated milk from can until saturated. Bake in 325° oven 20 to 30 minutes until milk has absorbed.
Mix mashed bananas, orange juice and lemonade. Dissolve sugar in 2 cups water over fire. Add to mixture. Add pineapple juice and freeze. Thaw 1 1/2 hours and serve with 2 quarts ginger ale. Mix in punch bowl with wooden spoon.
Fry bacon until crisp, crumble and set aside. Place all ingredients, except cheese and meat, in blender and mix a few seconds to blend well. Pour into greased 9-inch pie pan. Sprinkle cheese and meat over top and gently push below surface. Pie pan will be full to the rim. It will form its own crust in baking. Bake at 350° for 50 to 55 minutes. Let stand 5 minutes before cutting.
Wrap each chicken breast with beef slices and secure with 1/2 strip of bacon (can fasten with toothpicks). Place in shallow baking dish. Mix soup and sour cream. Pour over chicken. Bake at 350° for 1 1/2 hours. Serve over rice or mashed potatoes.
Mix sour cream and crushed pineapple and juice. Dissolve Jell-O in 1 cup boiling water. Add to sour cream and pineapple. Refrigerate until jelled.
Combine first 6 ingredients. Mix well. Make into balls. Brown and drain. Put a thin layer of spahetti sauce in bottom of baking dish. Add meatballs, top with mushrooms, and Mozzarella cheese. Add remaining spaghetti sauce. Bake at 350° until hot and bubbly. Serve with noodles.