HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the rice, peas, scallions, radishes, pepper and cucumber in a large bowl. Combine the oil, vinegar, garlic and parsley; stir into the rice mixture. Place the salad in a lightly oiled 2-quart mold, loaf pan or other container. Pack down lightly and chill for 2 hours. Invert on a platter to serve. Serves 4 to 6 as a side dish.
Cook rice. Then add the rest of the ingredients and cook on top of stove until thickened. Remove from fire and add 2 teaspoons vanilla.
Blend the eggs into pulp. Sift flour. Add sugar and spices. Add to pulp alternately with milk. Fold in raisins; add coconut. Last, blend in the butter. Pour batter into pan that has been greased and dusted with flour (pan needs to be 2 to 2 1/2 inches deep). Bake in a 300° oven for about 1 hour. Serve warm or cold.
Mix together the soy sauce, sugar, vinegar, corn starch; boil for 5 minutes. Add the pineapple and ginger. Place chicken in baking pan skin side up, pour boiled mixture over chicken. Bake for 1 hour at 400°. Baste 2 to 3 times if it is convenient. The sauce is excellent over cooked rice.
Brown hamburg and onion; drain. Mix in blender the eggs, Bisquick and milk. Mix with hamburg. Bake in casserole for 20 to 30 minutes (might take longer, depending on your pan size and type). Add fresh tomatoes (cut in squares or pieces). Add cheese on top (grated or cubed).
Sift flour, sugar and next 3 ingredients in large bowl. Cut in butter until mixture is like coarse meal. Stir in fruit bits. Add buttermilk and stir until well combined. Place dough on floured surface and knead for 1 minute. Form into a ball, place in a greased pie pan and flatten slightly. With a sharp knife, cut a cross 1/2-inch deep in top of bread. Bake at 350° for 35 to 40 minutes. Enjoy!
Cut chicken into pieces; wash, then place in pan. Add 1 onion (whole) and cover with water. Add salt to taste and water. Cook for about 1 hour. In a saucepan, put 3 tablespoons of oil. When the oil is hot, add cut up tomato, cabbage and remainder of onions. Add salt to taste. Fry this mixture approximately 15 minutes. Add to chicken soup mixture and boil until cabbage is tender.
Cook celery in the water until very tender. Pour into colander and rub through using water and all. Melt butter. Add flour and blend together. Scald milk. Add and make a white sauce. Keep hot over hot water. Put oysters into a saucepan and plump well in their own liquor; remove from fire. Chop and put through colander. Add oysters and celery to milk. Season and serve.
Combine dry ingredients; mix oil with 3/4 cup warm water. Pour into dry ingredients. Mix until soft ball. Add more water if needed. Cover; allow to rest for 20 minutes. Divide dough into 12 to 13 small balls. Roll out each ball on floured surface. Cook on hot ungreased griddle about 1 1/2 minutes per side. Makes 12 to 13 tortillas.
Use a 9 x 13-inch pan. Take out 12 cookies. Crumble the rest; melt butter. Pour in pan. Add crushed cookies and pat flat. In a bowl, add pudding, cream cheese and milk. Use mixer until thick. Pour over crust; stick in refrigerator until cold. Then add Cool Whip on top and crumble the 12 cookies on top. Refrigerate several hours.
Grill chicken until done and dice. Grill Anaheim chilies, skin and dice. Slice green pepper. Slice onion. Shred cabbage. Stir-fry in hot skillet with the olive oil, garlic, cumin, oregano, salt and pepper. Serve on flour tortillas with optional ingredients. Serves 4 to 6 people.
Combine 1st four ingredients. Spoon half the mixture into 2-quart casserole. Sprinkle with 2/3 cup fried onions and 1/2 cup cheese. Top with remaining potato mixture. Bake 30 minutes at 350° or until hot. Top with remaining onions and cheese. Bake 5 minutes, until onions are golden.
Spray baking dish with Pam. Place chicken in dish after you've rolled it in crushed Ritz crackers. You can dip chicken in melted margarine before you roll in crackers if you like. Bake at 450° until done. Do not cover.
Grind berries and orange, plus a small amount of the peel, in a food processor. Dissolve jello in hot water. Add sugar, cranberry mixture and nuts. Let set in refrigerator. Can be molded.
Sprinkle raisins in bottom of pie shell. Add layer of applesauce over the raisins. In mixing bowl, combine spices, sugar and salt. Add pumpkin, milk and beaten eggs. Put mixture over applesauce in the pie shell. Bake at 400° in lower level of oven 45 minutes or until knife inserted in center comes out clean. Serve with ice cream if desired.
Heat oven to 425°. Grease muffin cups. Sift together the flour, sugar, baking powder and salt; stir in corn meal. In a medium size bowl, beat eggs just enough to blend yolks and whites. Stir milk and shortening into eggs. Add dry ingredients; stir to blend, just until smooth. Fill greased muffin cups 3/4 full. Bake for 25 to 30 minutes.
Mix until crackers are well coated. Place on cookie sheet in a 200° oven for an hour, stirring every 15 minutes. Drain on paper towels.
Mix peanut butter and corn syrup into large mixing bowl. Stir until thoroughly combined. Add frosted cereal. Mix until well coated. With the back of the spoon, press mixture evenly and firmly around sides in the bottom of a 9-inch pie pan to form crust. Spoon softened ice cream into the pie crust. Garnish with semi-sweet chocolate morsels. Freeze until firm. Yields one pie.
Beat eggs. Add sugar, syrup, butter and vanilla. Put in unbaked pie shell. Sprinkle pecans on top and press down into syrup. Cook slow at 325° for 1 hour.
Cook chicken in a large soup pot for about 1 1/2 hours. Remove all skin, fat and bone from chicken and shred meat. Add shredded meat to broth. Add all remaining ingredients and simmer for 2 to 3 hours. Add water during cooking, if needed.
Preheat oven to 350°. Melt caramels with 1/3 cup evaporated milk in top of double boiler; set aside. Grease and flour 9 x 13-inch pan. Combine dry cake mix, margarine, nuts and 1/3 cup evaporated milk. Stir by hand until dough holds together. Press 1/2 of dough in pan. Bake at 350° for 6 minutes. Pour on chocolate chips and caramel. Spread remaining dough over chocolate chips and caramel layer. Bake for 15 to 18 minutes. Cool slightly; refrigerate for 30 minutes.
Simmer for 10 minutes. Store in clean container and refrigerate. Use in spaghetti, chili, stew, soups, pizza, etc.
Place gelatin and hot milk in processor or blender. Process a few seconds. Add eggs, sugar, salt and cream cheese. Process until smooth. Add limeade and food coloring.
Preheat oven to 350 degrees. In large bowl, combine the bread chunks, milk, and raisins. Mix well. Set aside. Combine the eggs, sugar, and vanilla in another bowl and mix well. Add the bread mixture and mix well. Melt the butter in a 9x13x2 inch baking pan. Pour the bread pudding mixture into the pan and bake for 1 hour or until set. Cool and serve with Bourbon Sauce.
Brown meat in heavy pan. Reduce heat and add green peppers, onion, kidney beans and tomatoes. Simmer and add seasonings. Cook 1/2 hour until thick. Serve with grated Monterey Jack cheese.
In a large bowl, combine all ingredients. Pour into a greased casserole.	Bake, uncovered, at 400° for 25 to 30 minutes until top and edges are golden brown.
Bring margarine, cocoa and water to a boil. Add remaining ingredients and bake at 350° in a buttered 8 1/2 x 13-inch cookie or cake sheet pan for 20 to 25 minutes. Frost while hot.
Mix beef and sausage together with grated onion, bell pepper, egg, salt, pepper and all season. Form into balls and bake 40 minutes at 350°. Rain and cover with sliced onions, bell pepper and sauce. Cover and leave overnight. Heat 45 minutes at 300°.
*Use paper towels to thoroughly dry. Button mushrooms preferable or cut larger mushrooms into quarters.
Preheat oven to 350°. Sift together flour, baking powder, sugar and salt. Stir into the sifted ingredients until all the particles of cheese have been separated. Combine and beat well the egg, milk and butter, lightly stirring from 10 to 20 seconds, which will leave some lumps; ignore them. Fill well-greased muffin tins about 2/3 full. Bake at once 20 to 25 minutes. Makes about 32 (2-inch) muffins.
Mix sugar and cocoa. Add eggs, milk and margarine. Add nuts. Pour in 3 unbaked pie shells. Cook for 35 to 40 minutes at 350°.
Remove 8 large outer leaves from cabbage; rinse leaves well. Blanch in boiling water for 3 to 5 minutes. Shred half of the remaining cabbage to obtain 3 cups. Set aside. Reserve remaining cabbage for another use. In 10-inch skillet over medium heat, saute onion in butter or margarine for 5 minutes. Add carrots, celery and rice. Saute 3 minutes. Add shredded cabbage and thyme, salt and pepper. Saute 3 minutes. Place 1/4 cup of the mixture in center of each cabbage leaf. Roll up leaf, tucking in ends to make a bundle. Place seam side down in skillet; add broth and 1 1/2 cups water. Cover and simmer over low heat for 30 to 45 minutes. Place in serving dish. Mix 3 tablespoons cold water with cornstarch until smooth. Stir into liquid in skillet. Stirring over medium heat, bring to a boil and boil for 1 minute. Pour over cabbage and serve. Makes 8 servings.
Cut onion fine and brown in margarine in saucepan. Mix consomme, rice, onion and margarine in casserole dish. Cover and cook in a 325° oven 1 hour and 15 minutes.
Grease and flour a 9 x 13-inch pan. Beat eggs and add other ingredients with cornmeal mix last. Bake at 400° for 1 hour and 15 minutes.
Brown meat quickly on both sides in heavy pan with cover. Arrange sliced potatoes and onions over meat. Add seasonings. Pour cream of mushroom soup and milk into pan. Cover and simmer until tender, about 30 minutes.
Place bacon and green onion in small bowl; cover. Microwave at High 5 to 7 minutes. Stir in vinegar, sugar and salt; set aside.
Place all ingredients in a 9 x 13 baking dish. Cover tightly with foil. Bake at 350° for 2 1/2 to 3 hours. Can be cooked for a full day in large crock-pot.
In a large bowl, mix chicken, celery, mayonnaise, mustard, lemon juice and pepper. Chill until serving time. Serve on lettuce leaves.
Parboil peppers in boiling water 5 minutes, drain. Mix rice, onion, meat and 1/2 cup cheese. Generously stuff peppers with mixture; top	with remaining 1/2 cup cheese. Place upright in shallow baking pan. Bake in 350° oven for 40 minutes or until stuffing is hot and topping browned. Makes 4 servings.
Bake cake according to directions in 13 x 9-inch pan. Slice into 2 layers. Lay one layer in large bowl (Pyrex is good). Cover with 1/2 of the pudding mix, then add pie filling, then whipped cream with 1/2 of nectar juice. Sprinkle with nuts. Add second layer and repeat topping.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Spoon into pie crust. Put pie topping on top. Chill 4 hours.
Trim off the stems from the mushroom caps. Reserve both stems and caps. Rinse the caps and stems in cold water and drain immediately. Pat dry. Heat the butter in a skillet large enough to hold the mushroom pieces in one layer. Add the mushroom pieces and cook, stirring and shaking the skillet, turning pieces so that they cook evenly. Sprinkle with salt and pepper. Cook until nicely browned all over. They will give up liquid. Cook until this liquid evaporates. Sprinkle with Worcestershire sauce, stirring and shaking the skillet. Sprinkle with lemon juice. Toss quickly and serve hot. Yields 2 to 4 servings.
Mix sugar, corn syrup and butter together. Add eggs and pecans. Pour into unbaked pie shell. Bake at 375° for 45 minutes.
In double boiler, let squash melt. Add corn, 1 egg and sugar. Mix and bake in oven and heat (30 minutes or until bubbly, 350° oven).
Put peppers (veined and seeded) into 9 x 12-inch cake pan. Cover with Mozzarella cheese slices. Pour egg mixture over peppers. Grate sharp cheese over top. Bake at 350° for 50 minutes.
Spread half of the mixture over one-half of batter that has been placed in greased pan, then the rest of batter and remainder of topping. Bake at 375° for 30 minutes. I double this recipe to fit 9 x 13-inch pan.
Slowly brown pork in small amount of hot oil. Add chicken broth and simmer until meat is tender. Drain pineapple. Mix juice from pineapple, cornstarch, sugar, vinegar and soy sauce. Cook until thickened. Add onion and carrot strips to pork. Cook over low heat until vegetables are tender-crisp. Add sauce and stir well. Stir in pineapple chunks. Serve over hot rice.
Layer ingredients in order given in ungreased 9 x 13-inch pan. Bake for 55 to 60 minutes at 325°. Let stand at least 15 minutes before serving.
Reserve 1 cup Oreos. Combine remaining crumbs with margarine and press lightly into a 9 x 12-inch dish. Chill. Soften cream cheese and mix in powdered sugar. Set aside. Mix pudding with 3 cups milk. Fold in Cool Whip. Then add to cream cheese mixture. Spread over crumbs. Sprinkle with remaining "dirt."
Soften gelatin in 1/2 cup broth. Heat remaining broth to boiling. Stir in softened gelatin until dissolved. Chill until thick and syrupy. Combine with rest of the ingredients. Stir in whipped cream last. Pour into 6-cup mold until firm. Garnish with lettuce and cherry tomatoes.
Chop all vegetables and mix together with Catalina dressing and half the cheese. Brown meat. Add salt and taco seasoning. Simmer for 10 min. Cool, then mix into salad. Top with chips and remaining cheese.
Mix broth and soups; heat, stirring, until smooth and hot. Add remaining ingredients. Bake 30 minutes at 275° in a 3-quart casserole. Yields 8 servings.
Pour rice into large baking dish. Mix soups, water, salt and pepper together. Pour over rice. Put pieces of butter on chicken pieces. Cover with foil and bake 1 1/2 hours at 350°.
Melt small amount of fat in pan. Fry onion until soft and add bacon. Add rice and all other ingredients. Pour on enough chicken stock to easily cover them. Cook gently until rice is soft and stock has evaporated. (You may need to add more liquid during cooking until rice is soft.) Serve hot with green salad. Sprinkle Parmesan cheese on top, if desired.
Mix all ingredients and use beer to baste chicken cooked over coals. Can also be used for shrimp.
Heat the oil in a pan and gently fry the onion and garlic. Preheat the oven to 350°. Add the tomatoes, rice, shrimp and coriander to the pan and mix together. Remove from heat.
Preheat oven to 350°. Mix flour, sugar, butter and eggs. Add milk and extract. Pour mixture into pie shells. Bake at 350° for 25 to 30 minutes.
Cook whole eggplant in boiling water until tender, 15 to 20 minutes. Peel; put the pulp in a bowl. Drain off any water. Mash finely with a fork and beat a little. Add other ingredients except flour and oil. Beat until well mixed with a whisk or an electric blender. The final consistency may seem a little thin, but nevertheless, shape into small balls and arrange on a plate. Let stand in the refrigerator for at least 1 hour. Roll in flour. Fry in hot oil until crisp. Serve hot with toothpicks. Makes about 24 small puffs.
Mix first three ingredients together in bowl. Add salt and pepper if you prefer. Pour this mixture into one pie shell (slightly thawed).	Allow second pie shell to thaw completely. Cover pie with second pie shell. Press pie shells together at edges and pierce with fork to allow heat to escape. Bake at 350° for 25 minutes, or until desired brownness is reached. YUM-YUM.
Combine the flour, eggs, salt, wine and milk in a blender or bowl. Beat until butter appears smooth. Add well drained vegetables. Batter should not be too thin. If so, add flour. Deep fry in vegetable oil at 360° until golden brown. Remove; drain on paper towels. Taste uncooked batter to see whether it meets your individual specification.
Let artichokes thaw. Melt butter in saucepan and add chopped garlic. Add artichokes and squeeze lemon juice over them. Saute, turning frequently, until heated through. Salt to taste.
Measure into one bowl. Mix thoroughly and add 1 cup chopped pecans. Bake in 9 x 15 x 2 1/2-inch pan at 325° for 30 minutes. Let set 10 minutes; then glaze with the following:
Grease and flour tube pan. Cream together margarine and sugar. Mix together eggs, flour and baking powder. Add milk and vanilla extract and stir in nuts. Place in cold oven and set at 325°. Bake 1 hour and 15 minutes. Test cake. If needed, cool 20 minutes longer. Don't open door until 1 hour and 15 minutes are up.
Mix all ingredients together with a spoon. Pour into greased and floured oblong pan (13 x 9 x 2-inch). Bake about 50 minutes at 250°. Let cool in pan on wire rack, then slice.
Preheat oven to 350°. Slice tomatoes. Fry and crumble bacon. Bake frozen pie shell 5 to 7 minutes. Place tomato slices in bottom of pie shell. Top with crumbled bacon.
Cream together the sugar and butter. Add egg and vanilla. Sift together flour, soda, nutmeg, cinnamon and salt. Add to creamed mixture. Stir in the apples (1/2 cup nuts may be used if desired). Bake in 8 x 8-inch greased and floured pan at 350° for 45 minutes. Serve with whipped topping.
Combine grapes and pineapple. Reserve 1 tablespoon of brown sugar; blend remaining sugar and the sour cream. Toss with fruits and chill. Just before serving, sprinkle with reserved brown sugar. Makes 4 servings.
Score a whole Spam loaf and dot with cloves. Bake 35 minutes at 375°. Baste with mixture of brown sugar, vinegar, prepared mustard and water.
Mix cream cheese, butter, mayonnaise, garlic and spread on French bread. Broil about 2 or 3 minutes or until bubbly and starting to brown.
Combine soup mix, dressing and jam. Mix well (no lumps!). Wash and skin chicken. Pat dry; overlap chicken in large, flat Pyrex or 9 x 13-inch pan. Spoon sauce over chicken. Bake at 350° for 2 hours, 1 hour, covered and 1 hour, uncovered.
Mix together in jar; will cover a few turkeys. Marinate turkey with these dried ingredients liberally and let sit overnight for best results. Cook domestic turkey 4 minutes per pound at 350°. Cook wild turkey 3 minutes per pound at 300°.
Combine first 5 ingredients and 1 can tomato sauce. Mix well and set aside. Cover cabbage leaves with boiling salted water and cook 4 minutes; drain. Divide meat mixture evenly among cabbage leaves, spooning down center of leaf. Fold sides of leaf to the center and roll jelly roll fashion. Place in large skillet, seam down. Combine tomato sauce with other ingredients; pour over cabbage rolls. Cover; simmer 1 to 1 1/2 hours. Makes 6 servings.
Mix pie fillings, egg yolks and 1 cup of milk. Beat until smooth. Add remaining milk, stirring good. Cook until thick and smooth. Pour in baked crust. Beat egg whites with 1/2 teaspoon of cream of tartar until thick. Add 1/2 cup sugar and beat until peaks form. Spread on pies and bake in a 400° oven until golden brown.
Brown hamburger, pepper and onion. Drain. Add tomato paste, tomato sauce and corn. Cook and drain egg noodles. Add noodles and Velveeta cheese to meat mixture. Salt and pepper to taste. Bake at 350° for 30 minutes, or until cheese melts.
Combine flour, nuts and margarine; press into bottom of a 13 x 9-inch baking pan. Bake at 350° for 20 minutes. Cool.
Cream shortening and sugar; add eggs. Next, add paste made of food coloring and cocoa. Add 1 cup buttermilk with salt, alternately with flour. Add vanilla and lastly, fold in soda and vinegar. Beat 2 minutes at medium speed. Bake in oblong pan or 3 (8-inch) layer pans in moderate oven (350°) for 30 minutes.
In heavy frying pan, put all ingredients over medium heat. Stir constantly until color of brown butter, about 4 or 5 minutes. Pour quickly in aluminum foil-lined cake pan. Cool. Remove foil and break into pieces or leave whole for gift giving. Makes 3/4 pound. Be careful when pouring. It is very hot. Enjoy.
Mix all together. Pour into unbaked 9-inch pie shell. Bake at 325° F for 45- 50 minutes.
Brown meat. Drain off excess liquid. Add remaining ingredients and simmer for about one hour. Serve on hamburger buns or favorite bread or rolls.
Dried fruit can be cut into smaller chunks, if desired. Mix all ingredients well. Bake in large casserole or Dutch oven, covered, at 325° for about 1 hour or until fruit is tender. Serve hot or cold. Can be a first course, side dish or dessert (good with pound cake and ice cream). Keeps in the refrigerator several days. Serves 10 to 12.
Cream together butter, sugar and brown sugar. Add and mix together remaining ingredients. Refrigerate a couple of hours. Bake on ungreased cookie sheet 2 inches apart. Roll into golf-ball size balls. Bake at 375° for 6 minutes. Leave on tray a little while. Makes about 112 cookies.
Mix all together and serve. It's a delicious dairy treat. Three gallons of ice cream serves 300 people, if you calculate it out.
In microwave-safe bowl, break white chocolate up into pieces. Microwave on Medium setting until melted. Stir until smooth. Add peanut butter to white chocolate, stirring until melted and smooth. Melt chocolate chips in another small bowl, stirring frequently, until melted completely. Line a cookie sheet with wax paper. Spread the white chocolate-peanut butter mixture evenly over the cookie sheet. With a spoon, drizzle the melted chocolate chips over the top of the white chocolate. Refrigerate until firm; break into small pieces.
Mix altogether. Pour into unbaked pie shell. Bake at 350° for 30 minutes or until set. Good served with ice cream while still warm.
Place in saucepan in order given, heat until butter is melted. Pour into unbaked pie shell. Bake at 400° for 5 minutes, then reduce oven to 350° and bake for 30 minutes. Beat the egg whites with 3 tablespoons sugar, place on top of pie and bake at 325° until brown.
Beat eggs until light. Add oil, sugar, zucchini and vanilla. Mix lightly but well. Sift flour, soda, baking powder, salt and cinnamon. Add to zucchini mixture; add nuts. Bake in two greased 9 x 5-inch loaf pans at 325° for 1 hour or until tests done. Remove from pans immediately and allow to cool on rack. Frosting not necessary.
Melt butter in a large skillet. Saute onions until just transparent. Remove from pan and cover. Fill Dutch oven with water (to cook noodles). Pound veal until tender; dredge one side in flour and place, flour side down, in skillet. Turn up heat and saute until lightly browned; turn. Add sauteed onions to skillet; cover with broth. Bring to a boil, then reduce heat. Sprinkle paprika until sauce turns red; parsley to taste. Remove from heat. Stir in sour cream and return to heat. Bring to a slow boil. Arrange cooked noodles in casserole. Cover with sauce and cutlets.
Mix all ingredients, except bread, together. Cook bacon and crumble; add to other ingredients. Toast bread and cut each piece into diagonals (4 pieces) for dipping.
Place apricots in 2-quart saucepan; add enough water to cover. Heat to boiling; reduce heat. Simmer uncovered 10 minutes; drain, chop and reserve. Heat oven to 350°. Cut margarine into granulated sugar and 2 1/2 cups baking mix. Pat in ungreased jelly roll pan (15 1/2 x 10 1/2 x 1-inches). Bake until light brown, about 10 minutes. Beat brown sugar and eggs. Stir in apricots, 2/3 cup baking mix, then vanilla and nuts. Spread over baked layer. Bake 30 minutes longer. Cool completely; sprinkle with powdered sugar. Cut into bars, about 2 x 1 inch. Makes 75 cookies.
Cream shortening and sugar. Add eggs and vanilla. Beat. Sift together flour and dry ingredients and stir into creamed batter. Add oats and nuts. Mix well and divide in 3 parts. Make into rolls. Wrap rolls in wax paper and chill overnight. I put them into freezer. Next day or when you want them, slice 1/2-inch thick. Place on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes about 50 cookies.
Brown ground beef. In pot, mix water and brick chili; dissolve. Add beans, Ro-Tel and ground beef. Add cheese, cut in pieces, heating all the time. Melt cheese. After melted, add whipping cream. Heat until hot. Never boil. Serve over Doritos or plain chips topped with lettuce, onion and tomato.
Wash figs and cut in pieces. Mix with pineapple and lemons. Put into a boiler with an equal amount of sugar and the salt. Bring slowly to boiling point and simmer gently until thickened, but still a little runny. Stir in nuts; put in hot jars.
Mix all ingredients. Form into meatballs and roll each in flour. Place flour coated meatballs in 9 x 13-inch greased pan. Refrigerate overnight.