HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put rice in strainer and run under cold water to rinse thoroughly. Place rice in heavy saucepan. Add stock. Bring to a rapid boil. Adjust heat to gentle simmer and cook uncovered 45 minutes. After 30 minutes check for doneness. It should not be too soft. Turn rice into colander and drain. Transfer drained rice to a bowl. Add remaining ingredients and toss gently. Let mixture stand for 2 hours to allow flavor to develop. Serve at room temperature. Will keep a week refrigerated. Excellent with beef.
Cook jumbo shells according to package directions; drain in a single layer on wax paper or aluminum foil to keep shells from sticking together. Brown beef and pork in skillet; drain. Combine meat, eggs, bread crumbs, Mozzarella cheese, onion, oregano, salt and pepper. Fill each shell with about 2 tablespoons of the meat filling. Spread a thin layer of spaghetti sauce on the bottom of a 9 x 13-inch baking pan. Place the shells, open side down, in a single layer in the pan. Cover with the remaining sauce. Sprinkle with Parmesan cheese. Cover with aluminum foil. Bake at 350° for about 45 minutes or until hot and bubbly. Fills about 36 shells. Makes 10 to 12 servings.
Drain crushed pineapple. Add enough water to pineapple juice to make 1 pint. Cook cranberries in liquid until they pop. Take off fire. Add sugar, Jell-O and pineapple.
Boil sugar and milk in large pan to full rolling boil. Continue cooking another 10 minutes. Pour over other ingredients to melt and mix well. Pour in large baking sheet (or two 9 x 12-inch cake pans). Cool.
Mix first 5 ingredients together. Put in a flowerpot. Crush up Oreo cookies and put on top. Garnish with flowers and gummy worms. Keep cool until ready to eat.
Mix flour, margarine and pecans together and press into bottom of 9 x 13 baking dish. Bake at 350° for 15 minutes. Mix cream cheese, confectioners sugar and Cool Whip. Spread on top of cooled crust. Spread pie filling on top of this. Refrigerate and serve.
Crush cookies into coarse crumbs. Reserve 1/4 cup for topping. To the rest add melted margarine. Mix well. Press into a 9 x 13-inch pan. Cream the cheese with electric mixer. Add sugar and beat well. Fold in half of Cool Whip. Spread on crust. Let chill 30 minutes.
Saute shallots in oleo for 5 minutes. Add all other ingredients and bring to boil. Lower heat and simmer for 20 minutes. Stir often.
Saute beef in little oil until brown, for 5 minutes. Add onion soup mix, ketchup and salt and pepper to taste. Simmer over low heat for 1 hour. Add nutmeg, white wine and sour cream. Serve over rice or noodles with hard rolls and salad.
Heat oil in large skillet; blend in flour. Cook over low heat until dark brown, stirring constantly. Add tomatoes, onions, okra and 2 cups water. Simmer until tender. Cook shrimp in shrimp boil as directed on package. Put all together; add file and simmer another 10 minutes. Serve over rice.
Dissolve jello in hot water. Add marshmallows, pineapple, bananas and nuts and let congeal until firm. Combine sugar and cream cheese, beating until smooth. Add Cool Whip. Spread on top of jello mixture. Top with coconut and chopped nuts, if desired.
Pour melted butter over brown sugar. Mix eggs. Add dry ingredients which have been sifted together. Add vanilla; mix in nuts and chips. Bake in greased 9 x 13-inch pan at 350° for about 30 minutes.
Melt the butter in a saucepan. Add the water and cocoa. Bring to a boil; remove from heat. Add remaining ingredients; beat with mixer until all lumps are out and it is a smooth batter. Pour into a greased cookie sheet pan (17 1/4 x 11 1/4 x 1-inch). Bake at 350° for 15 to 20 minutes.
Cream sugar, oleo and then eggs together. Blend in all other ingredients. Divide evenly into 12 greased muffin pans and bake at 350° for 20 to 25 minutes.
Combine all ingredients. Bake 15 to 20 minutes at 400°. Batter will keep for 6 weeks. Bake only what you need now. Store batter in refrigerator.
Rinse berries and remove stems. Place them in water, add sugar and boil them lightly until all berries have popped open. Stir frequently to make sure sugar doesn't stick to bottom of the pan. Cook on medium heat and keep stirring until the sauce has thickened to your preferred consistency Chill overnight in the refrigerator and serve cold or ladle the hot sauce into clean, hot jars and process pints in a boiling water canner for 15 minutes, half pints for 10 minutes.
Prepare cake and bake in a 9 x 13-inch pan. Cool. Cut half of cake into 1-inch cubes and place in bottom of punch bowl. Cover with 1/2 of the pudding and 1 container of chocolate Cool Whip, then 1 container white Cool Whip. Top with 2 crushed candy bars or crushed Oreos. Repeat with remaining ingredients. May top with some candied red cherries for color. This feeds a crowd!
Mix first 11 ingredients. Refrigerate 2 hours. Shape into pingpong size balls and brown in oil. Remove and keep warm. Blend flour and seasonings into oil in skillet. Stir until smooth and bubbly. Remove from heat and stir in water. Heat to boiling. Boil and stir 1 minute. Reduce heat and stir in sour cream. Add meatballs and heat through.
Place popcorn that has already been popped in a very large bowl and set aside. In a sauce pan bring brown sugar, butter, cream of tartar and syrup to a boil. Boil for 1 minute. Add baking soda. Beat down the foam. Pour over popcorn and mix to coat. Turn out onto cookie sheet. Place into a 200° oven for 1 hour to let dry.
Grind tomatoes; add salt. Let this mixture drain in a cloth bag overnight. Grind cabbage, peppers and onions. Mix everything together and add the vinegar, sugar, celery seed, mustard seed and cloves. Cook entire mixture until onions are tender, 20 to 25 minutes. Seal in hot pint jars.
Mix pudding and milk. Let thicken slightly.	Add 1/2 Cool Whip. Mix well. Layer vanilla wafers and bananas in a 9 x 13-inch baking dish. Pour pudding mixture over wafers and bananas and cover with Cool Whip.
Set evaporated milk in refrigerator overnight. Dissolve jello in a cup of hot water; let set at room temperature until it cools. Combine cream cheese and sugar. Prepare graham cracker crumbs with butter; place in bottom of pan. With mixer, whip evaporated milk until light and fluffy. Add cream cheese mixture; mix well. Add jello and vanilla; mix well until fluffy. Pour onto graham cracker crumbs. Set in refrigerator for 4 hours, or until set. Top with cherries and enjoy.
Make cake according to directions on box. While still hot, pour crushed pineapple over cake. Let cake cool, then sprinkle instant pudding over it. Mix cream cheese with Cool Whip and beat until smooth. Spread over cake. Sprinkle coconut over top. Refrigerate.
In a large Dutch oven, heat 2 tablespoons oil; brown meat. Add broth, wine, oil and garlic. Bring to a simmer and cover. Cook for 1 3/4 hours, until tender. Add celery and simmer 1/2 hour more. Uncover pot for last 15 minutes to reduce sauce. Skim off fat. This can be served with Rice Pilaf or pasta.
Mix chocolate chips and margarine in a saucepan on range over low heat or microwave until chocolate melts. Remove from heat and cool 10 minutes. Add 2 slightly beaten eggs and stir. Cool an additional 10 minutes. Add pecans and marshmallows. Stir until well coated.
Put milk, chocolate and salt in top of a double boiler. Cook over rapidly boiling water, stirring often until thick (about 10 minutes). Remove from heat and stir in nuts and vanilla. Drop by teaspoonfuls on well-greased baking sheet 1 inch apart. Bake at 350° for 10 to 12 minutes. These are really sticky cookies and should not be stored in a tight container like Tupperware.
Preheat oven to 425°. Scrub potatoes well under cold running water. Dry thoroughly with paper towels. With fork, prick skins over entire surface. (Brush potatoes with salad oil if you like skins soft after baking.) Place potatoes right on oven rack and bake 50 to 60 minutes or until they are easily pierced with fork or feel soft when squeezed. Slash an X in top of each potato. Then, holding potato with pot holders, squeeze ends so steam can escape and potato fluffs up. Add a pat of butter to each; sprinkle with salt, pepper and paprika. Or top with sour cream, bacon or green onions. Makes 4 servings.
Cook spinach according to package directions. Drain. Add all other ingredients and put into buttered casserole dish. Bake 20 minutes at 350°.
Melt butter in baking dish. Combine sugar, flour, milk and baking powder. Pour in baking dish. Add cherry pie filling on top of batter. Bake at 350° for 25 minutes. Yields 8 servings.
Combine flour, baking powder, salt and cornmeal; stir in milk and oil. Divide dough into 3 equal portions. Roll each into a 12x9 inch rectangles. Spread 1/3 of sausage over dough, and top with 1/3 cup cheese. Roll up jellyroll fashion, beginning with long side, pinch seam and ends to seal. Wrap in wax paper and chill until firm. Repeat with remaining ingredients. Cut rolls into 1/4 inch slices; place on ungreased mesh wire racks or baking sheets. Bake at 400 degrees for 15 to 20 minutes.
Mix butter, sage, basil, garlic salt and white pepper. Toss cooked noodles (drained) with butter mixture. Add warmed cream and cheeses and stir gently until cheeses melt. Sauce gets creamy. Do not place back on heat.
Saute onion in melted butter. Stir in flour, seasoned salt and pepper. Gradually add milk and half and half, stirring constantly. Arrange a layer of carrots in a 2-quart casserole; place 3 slices of cheese over carrots. Repeat layers and pour sauce over all. Top with bread crumbs and bake at 350°, uncovered, for 25 to 30 minutes.
Trim excess fat from chops and brown in skillet. Arrange in casserole dish. Pour the soup and peas over the top. Cover and bake 1 to 1 1/2 hours at 375°.
Do not drain the beans. Brown 2 pounds beef and drain. Chop 1 onion and 1 green pepper. Mix all ingredients in crock-pot and add 1 cup of barbecue sauce. Cook in crock-pot for 1 hour on High and 2 hours on low.
In a large mixing bowl, combine flour and salt. In a small mixing bowl, beat egg yolks on low while adding cream; beat for 1 minute. Add to flour mixture; blend on low speed, then beat on medium-high until smooth. In another small mixing bowl, beat egg whites on high until stiff but not dry. Gently fold into batter. Bake in a preheated waffle iron according to manufacturer's directions. Serve with warm maple syrup or fresh fruit in season. Yields 2 to 3 servings.
Brown hamburger; drain and rinse. Mix in chili seasoning and beans. Simmer. In separate pan, cook the tomato juice and the macaroni until partially cooked down. Mix the macaroni into meat and stir. Simmer.
Sift dry ingredients together. Cut shortening into dry ingredients until it resembles cornmeal. Dissolve yeast in warm water and then stir into buttermilk.
Preheat oven to 400°. In 13 x 9 dish, stir undiluted soup with milk. Spread evenly. Top with half of salsa and half of chips. Carefully spread beans over chips. Top with remaining chips and salsa. Sprinkle with chiles and Cheddar cheese. Bake at 400° for 20 minutes or until hot. Serves 6.
Pack washed, small cucumbers (3 to 4-inches long) as perpendicularly as possible in quart or half-gallon jars. Before packing cucumbers into jars, put a fresh head of dill in bottom of jar. Then place one on top. Put powdered alum in top of each jar.
Cook rice according to directions. In large frying pan, saute onion and hamburg until cooked. Throw in tomato sauce. When rice is cooked, toss into hamburg mixture. Mix well. Season to taste with salt, pepper, Parmesan cheese, basil, parsley, whatever you have. Serve warm.
Preheat oven to 350°.	Mix the 1/2 cup butter, 1/2 cup brown sugar, 1/2 teaspoon salt and 1 cup flour well. Put in 9 x 13-inch pan and bake 15 minutes. Blend 1 cup brown sugar, baking powder, vanilla, 1/8 teaspoon salt, well beaten eggs, coconut, 2 tablespoons flour and	nuts. Spread over base. Bake 15 to 20 minutes more. Cut while warm.
Mix all ingredients except bread crumbs. Pour in 2-quart casserole. Top with bread crumbs. Bake 45 minutes at 350°.
In a saucepan, combined cranberry juice, sugar, cinnamon sticks, cloves and orange rind. Bring to a boil. Reduce heat and simmer gently for 12 to 15 minutes. Strain into a heatproof pitcher. Garnish with orange slices.
In medium bowl, beat everything except bread and butter. Place bread in rimmed pan; pour batter over bread. Turn bread and coat well. Cover and refrigerate overnight. About 30 to 45 minutes, before serving, make syrup. In small saucepan, combine all ingredients except cream or evaporated milk. Bring to a boil; boil for 2 minutes. Remove from heat; stir in cream. Cool at least 30 minutes. Serve warm; refrigerate leftovers. Fry bread in butter; serve with warm syrup.
Beat pudding mix with milk in a large bowl until thickened. Stir in other ingredients. Mix ingredients well with mixer at low speed. Layer half the cookie crumbs into a 9 x 13-inch serving dish. Cover with pudding mixture. Top with remaining Oreo crumbs. Chill overnight. (I freeze mine.)
Dissolve yeast in water. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup flour until smooth. Cover with cloth and place over rack over bowl of hot water. Let rise 15 minutes. Stir down. Add 1 1/2 cups flour; stir until mixed. Knead 3 minutes.
Wash and cut zucchini to 3/4 inch chunks. Cook until barely tender. Beat eggs and milk. Mix and sift dry ingredients; add to milk and egg mix. Add cubed zucchini, cheese, chopped chilies (remove seeds for milder flavor), parsley and oregano. Break up 1 slice of bread into egg mixture. Melt butter and pour on bottom of 2 1/2 quart casserole; break up 1 slice of bread into butter. Pour egg mix over bread in casserole. Bake at 350° for 30 minutes. Serve with salad and French bread. Makes 6 to 8 servings.
Blend eggs, milk, salt and pepper. Place 6 to 7 slices of sandwich bread (with crust removed) in buttered rectangular dish. Place ham, cheese, mushrooms, onion and green peppers over bread. Pour egg mixture over all. Cover with foil and bake approximately 1 1/4 hours at 300°.
Mix flour, sugar, 1/4 cup cocoa, baking powder and salt in 8-inch square pan. Add oil and milk. Stir well. Sprinkle brown sugar, 1/4 cup cocoa and chips over batter. Mix vanilla and hot water. Pour over top and bake 30 to 35 minutes at 350°. The cake will come to the top with pudding on bottom. Serve warm with vanilla ice cream.
Combine first 5 ingredients until smooth. Chill 30 minutes. Shape into balls. Roll in nuts.
Layer potatoes and onion slices alternately in casserole. Sprinkle with salt. Spoon water over the potato slices. Dot with margarine. Cover and microwave on High until almost tender (7 to 8 minutes). Stir in milk. Sprinkle with cheese and paprika. Microwave uncovered until bubbly, 1 1/2 to 2 minutes.
Mix the first 5 ingredients together. Boil for 3 minutes. Remove and then stir in the oats, nuts and vanilla. Drop by teaspoon quickly on waxed paper. Delicious!
Wash and dry apples. Peel and slice thin. Lay slices out in sun on cloth-covered table or old window screen. Cover with another screen or very thin cloth. This is to keep insects off. Leave in sun all day. Take inside at night. If not dry enough, you can put them out the next day. Usually they will dry in 1 day if the sun is hot and not cloudy. Put in plastic bag and store in freezer.
Place layers in a casserole dish and bake 1 hour or until done. Cover while baking.
Scrub pickles and place in salt water strong enough to float an egg. Let set 3 days. On the third day, drain and place pickles in clean water and soak three days. On the sixth day, drain and slice pickles and make a solution of 1 cup vinegar, alum and enough water to cover pickles. Heat in this solution until water turns green, then drain. For each 2 gallons of pickles, make syrup of 8 cups of sugar, 1 quart of vinegar, 2 tablespoons whole allspice and 1 1/2 sticks of cinnamon. Pour syrup over pickles while hot, let stand 3 days then heat pickles in syrup and can in jars.
Mix all ingredients together. You be the judge on mayonnaise. I sometimes add cut up cheese.
In deep-fat fryer or deep saucepan, heat 2 inches butter to 375°. In medium mixing bowl, combine flour, sugar, cornstarch, baking powder, salt, allspice, milk, eggs and melted butter. Stir with fork or wire whisk until just blended. Fold in apples.
Put all ingredients in first. Mix, then add water and cook until firm soft ball in water. Take off heat and add butter the size of walnut. Let it cool. Start beating. Add vanilla as it gets thicker. Add 1/2 cup chopped nuts. Beat until it gets glossier, then pour into greased pan and let cool. Cut into pieces.
Mix all ingredients in blender or food processor. Sprinkle generously with lemon pepper and let stand. Serve with crackers.
Wash beets; leave 6 inches of tops. Boil in water until you can remove the skin. Let beets cool; peel off skin. Put beets in boiling mixture for 10 minutes or so. Put beets in jars; pour mixture over beets and seal jars. Process 10 minutes.
Cut beef into strips and season. Cook meat in fat over low heat. When meat is fairly tender, add sliced onion and pepper, sauteing until nearly cooked. Add tomatoes, garlic, peas and parsley. Tomato juice may be added for flavoring is desired. When ready to serve, mix this with some French fries and serve with boiled rice.
Beat butter and peanut butter together until light. Add sugar and brown sugar, creaming well. Add eggs one at a time stirring well after each addition. Add flour, baking powder and salt to mixture, mix well. Add vanilla. Spread mixture in well greased 9 inch pan. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Mix paste, margarine and sugar until light and fluffy. Add eggs and extract, then flour and salt. Line three 9 x 13-inch pans with foil and grease. Divide batter into 3 parts and color one green and one red. Leave one as is (yellow). Pour into the 3 pans. Bake these thin layers at 350° for 10 minutes (it may need 12 minutes; don't let it get too hard).
Bias-slice carrots crosswise about 1/2-inch thick. Cook, covered, in boiling, salted water, until just tender, 15 to 20 minutes; drain. Meanwhile, combine sugar, cornstarch, salt and ginger in small saucepan. Add orange juice, stirring constantly, until mixture thickens and bubbles. Boil 1 minute. Stir in butter or margarine. Pour over hot carrots, tossing to coat evenly. Garnish with parsley, if desired. Makes 6 servings.
Select choice prime rib or standing rib. Season meat with seasonings and rub into the meat.
In large bowl, combine fruit. Mix sour cream and sugar. Pour over fruit. Chill 30 minutes in refrigerator. Put in serving dishes and sprinkle with cinnamon. Serves 6. May be doubled.
Mix cake mix according to package directions, being careful to beat air into the mixture. Mix the rest of the ingredients and gently fold in cake batter. Pour into 2 greased 8-inch pie pans or a 13 x 9-inch baking pan. Bake in a preheated 400° oven until lightly browned.
Cook spaghetti, drain. Stir butter in while hot, stir in Parmesan and eggs. Form crust in 10-inch pie plate of spaghetti mixture. In skillet cook ground beef, onion and green pepper. Drain. Stir in tomatoes and tomato paste, sugar, oregano and salt. Heat thoroughly. Spread cottage cheese over spaghetti. Fill with tomato mixture. Bake, uncovered, in 350° oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes longer or until cheese melts. Serve hot.
Cut up apples. Lay in 6 x 10-inch Pyrex dish and sprinkle with sugar and cinnamon. Mix together next 5 ingredients. Add egg to this mixture. Beat with fork and then fingers. Pat over apples. Melt oleo and drizzle over dry mixture. Bake 30 minutes in 350° oven. Enjoy.
Add onion to meat and brown. Mix rest of ingredients and add to meat mixture. Steam 5 minutes. Serve warm on a bun.
Brown ground beef and onion in shortening. Add soups and water; mix well. Add rice and blend thoroughly. Pour into a greased casserole dish. Cover and bake at 350° for 45 minutes. Uncover and sprinkle buttered breadcrumbs on top. Bake for 15 more minutes or until rice is tender.
Mix all ingredients together. Pour into a greased quiche dish or pie pan. Cook at 375° until set.
In a big skillet, brown meat and drain off fat. Mix chili powder with meat, then add the prepared rice. Mix and put in 9 x 13-inch casserole. Top with grated cheese. Sprinkle the black olives on top. Bake at 350° for 10 minutes or until cheese is melted. Serve with tortilla chips.
Brown beef and onion. Put into baking dish; add soup (no water). Top with biscuits. Bake at 375° until biscuits are done.
Saut green peppers, onions and garlic in olive oil. Add a splash of water and cook until soft. Add brown sugar, pepper, thyme, cayenne pepper and bay leaf. Stir well. Stir in tomatoes and cook over low heat for 30 minutes or until sauce is thick. Add mushrooms and cook for a few more minutes. Mix in parsley and shrimp and cook for 5 to 10 minutes or until the shellfish is cooked thoroughly. Serve immediately so shrimp won't overcook. Serve over rice. Serves 6.
Cut bread or cake into cubes and put into casserole dish. Beat 3 egg yolks plus 1 whole egg (reserve 3 egg whites). Add sugar, milk and vanilla. Mix well. Pour over bread, making sure all cubes are covered. Bake at 350° approximately 45 minutes or until set. Take out and cover with fruit. Beat egg whites until stiff, adding 2 teaspoons sugar. Cover fruit with this meringue and return casserole to oven for approximately 10 to 15 minutes or until meringue is golden brown.
Heat a deep frying pan and add oil. Put in garlic and stir. Add cabbage, onions and bell peppers. Saute a few minutes. Add shredded, cooked stew meat. Add can of tomatoes and 3/4 c. water and soy sauce. Cover and simmer for about 2 hours. Serve over cooked rice. The longer you cook, the better the flavor.
With electric mixer, cream the sugar and butter. Add egg and water. Stir in remaining ingredients; blend until smooth. Into greased round 8-inch baking dish, pour batter. Heat 7 to 9 minutes, giving dish 1/4 turn every 3 minutes. Let stand, covered, for 10 minutes. Store covered until ready to serve. Makes 1 layer.
Bring sugar and corn syrup to boil. Remove from heat. add peanut butter to syrup mixture and stir until dissolved. Then add Rice Krispies.
Mix cream cheese, peanut butter and powdered sugar; blend until creamy. Add vanilla and Cool Whip. Mix well. Pour into crust. Garnish with cashews, caramel syrup or whipped cream. Chill. Very rich.
Mix sugar, salt and 2 cups flour with shortening until crumbly; add egg and milk. Mix together lightly; add rest of flour (if needed) to make soft dough. Knead gently 2 or 3 strokes; pat out to 3/4-inch height. Cut; bake close together for soft biscuits or far apart for crusty ones. Bake at 450° for 15 to 20 minutes.
Fold whipped cream into beaten milk and lemon juice. Add nuts and cherries and put in cooled baked pie shell.
Pour pie filling in bottom of pan. Mix milk, eggs and melted butter good. Pour this over filling. Mix flour, brown sugar and butter together (this will be crumbly). Stir in oatmeal and pour over top. Bake at 375° for 50 minutes.
Grate the mild Cheddar, onion and garlic clove together. Then mix all other ingredients together. Roll up into one huge ball. Then roll into nuts of choice.
Combine all ingredients and mix well. Refrigerate 1 to 2 hours to blend flavors. Serve with fruit.
Line a greased 15 1/2 x 10 1/2-inch jellyroll pan with wax paper. Lightly grease waxed paper. Preheat oven to 375°. Beat eggs until light and lemon colored. Gradually add sugar and beat until very light and thick. Beat in water and vanilla. Sift cake flour, baking powder and salt together. Fold into egg-sugar mixture. Pour batter into jellyroll pan and spread evenly. Bake in a 375° oven for 12 to 15 minutes or until cake springs back when pressed in the center. Lightly sift confectioners sugar onto a sheet of waxed paper or a towel. Turn while baking and trim dry edges from the cake. Roll cake up with towel or paper, starting at one of the long sides and cool.