HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large heavy pot, heat the oil over moderately high heat. Add half the tortilla strips and cook, stirring, until pale golden, about 1 minute. Remove with a slotted spoon and drain on paper towels. Repeat with the remaining tortilla strips. Reduce the heat to moderately low. Add the onion, garlic and spices; cook, stirring, for 5 minutes. Add the broth, tomatoes, bay leaves, salt, cilantro leaves, if using, and 1/3 of the tortilla strips. Bring to a simmer. Cook, uncovered, for 30 minutes. Remove the bay leaves.
Mix well and using a teaspoon, drop spoonfuls of batter on ungreased cookie sheet, 2-inches apart.
Brown sausage in heavy skillet over medium heat. Transfer sausage to 2 1/2-quart casserole dish. In the sausage drippings, saute celery, onions and peppers until lightly browned. Transfer to casserole. To casserole, add water chestnuts, rice, soup, water and seasonings. Mix well. Cover tightly and bake at 350° for 1 to 1 1/2 hours or until rice is tender.
Beat eggs, oil and prunes. Mix together sugar, cinnamon, allspice, nutmeg and flour and add to egg mixture. Add nuts and raisins. Bake in tube pan for 45 to 60 minutes in 350° oven.
Preheat oven to 400°. Use a medium casserole dish, line bottom and sides with vanilla wafers. Fix pudding according to box directions. Slice 1 1/2 bananas over vanilla wafers, then pour pudding over bananas enough to cover the bananas. Put another layer of vanilla wafers, bananas, then pudding on top. Continue until all vanilla wafers and bananas are gone. Separate eggs and use whites. Whip whites and sugar to make meringue. Spread on top of pudding, then bake for 15 minutes or until meringue is lightly brown.
Place carrot pieces in a saucepan and add cold water to cover. Cook carrots until tender, 25-30 minutes. Melt butter in a small saucepan. Add brown sugar, ginger and caraway seeds. Mix and set aside. When carrots are done, drain and return to the pot. Pour butter mixture over them and cook over low heat for 5 minutes, stirring occasionally. Transfer to dish and serve immediately. 6 portions.
Melt butter. Stir in brown sugar, syrup and salt. Bring to boil and cook 5 minutes. Remove from heat. Stir in vanilla and soda. Pour over popcorn and nuts (which have been dumped in large greased pan). Stir with wooden spoon. Bake at 250° for 1 hour, stirring every 15 minutes.
Arrange breasts in a 13 x 9-inch buttered pan. Pour rice over chicken. Mix remaining ingredients together. Pour over chicken and rice. Add salt and pepper and drop 1/2 to 1 stick butter on top of mixture. Bake, covered, 2 hours and another 1/2 hour uncovered at 350°.
Boil vinegar, sugar, water and salt for 5 minutes. Pour into jars filled with small cucumbers and dill. Set in hot water in a kettle or canner. Boil for a few minutes. Seal. Let stand until cold or overnight. Makes 7 quarts. Half bushel of small cucumbers makes 22 to 23 quarts.
Line a greased 9 x 13 pan with quartered tortillas. Mix all remaining ingredients, except cheese. Pour on top of tortillas. Cover with cheese. Bake at 350° for about 30 minutes until bubbly.
Grease baking dish. Wash rice. Add milk, cinnamon or nutmeg, sugar and salt. Bake in 275° oven for 3 hours. Stir frequently during first hour. Add raisins or eggs during last 1/2 hour.
Mix all the above ingredients together. Place on waxed paper and shape into a ball. Refrigerate overnight. Place chopped walnuts (enough to cover outside of ball) on waxed paper. Roll the ball around on nuts till ball is covered. For decoration place a marachino cherry on top. Enjoy!
Beat egg whites real stiff, gradually. Add sugar, beating constantly. Add dash of salt. Fold in nuts and chocolate chips. Drop by spoonful on buttered cookie sheet(s). Place in oven preheated to 350°. Turn off oven immediately. Leave overnight.
Heat oven to 350°. Thaw bread and let rise. Roll out bread to make a long narrow strip about 6 inches wide. Spread pizza sauce all over one side of dough. Heap all of the ingredients down the middle of the dough, putting the cheese on top. Fold sides of dough around and tuck to make a roll. Place on greased baking sheet. Bake until bread is lightly brown, about 20 minutes. Remove from oven and let cool 5 to 10 minutes.
Take first 5 ingredients and cook in saucepan until thick and cool. Add lemon juice, sour cream and lemon rind. Pour into graham cracker crust and refrigerate.
Mix milk, marshmallow, sugar, salt and butter in a saucepan, stirring constantly; heat to boiling and boil 5 minutes. Remove from heat; add chocolate and stir until melted. Stir in vanilla and nuts, if desired. Spread in a buttered 8-inch square pan and cool until firm. Press whole nuts into top of fudge for decoration before fudge hardens. Makes about 2 pounds of creamy fudge.
Crush up cookies. Save 1 cup. Pour rest in bottom of pan evenly. Soften cream cheese; then add confectioners sugar and Cool Whip in one bowl; set aside.
Cook all ingredients, except soda, until temperature reaches 300° on candy thermometer or the peanuts pop in the pan. Stir in soda and pour on a flat buttered pan. Allow to cool completely. Break into small pieces.
Roll steak in flour and brown slightly. Place steak in bottom of casserole bowl. Add sliced onion, then potatoes. Mix soups and water. Pour over casserole. Cover with foil and cook for 1 hour at 350°.
Mix altogether; heat in crock-pot on high 2 hours, then to low. Ready to serve.
Mix together Jello, 4 cups water and sugar; boil for 3 minutes. Add frozen juices and pineapple juice; stir together. Just before serving add water, ginger ale and ice.
Preheat oven to 325°. Shred squash. Drain well any excess water. Chop onion and saute in oil. To the onion add oregano, parsley, salt, eggs and milk. In	a greased casserole, spread a layer of the shredded squash. Top with a layer of crushed saltines and then with one cup of the cheese. Put the remainder of saltines and cheese over all and pour the mixture of onion, oregano, salt, parsley, eggs and milk. Bake, uncovered, for 40 minutes.
Mix together all ingredients. Put into greased 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes. Prepare icing. Spread over cake.
Cook shells according to directions on the package and drain. Combine shells, chicken, celery, radishes, green pepper and onion. Blend Blue cheese dressing, sour cream, tarragon, salt and pepper. Stir dressing into salad mixture. Cover and chill. Serves 6 to 8.
Place chicken in casserole and cover with soups (do not dilute). Add onion and green pepper. Cover. Bake 1 1/2 hours at 350°.
Combine pie filling and brown sugar. Divide evenly between 8 custard cups or use a 1 1/2-quart baking dish. Add salt and sugar to beaten eggs. Slowly stir in milk. Add vanilla. Pour into custard cups or baking dish, pouring into a spoon over the apple mixture to avoid mixing. Sprinkle with nutmeg. Set in shallow pan of hot water. Bake at 350° for 30 to 60 minutes. Serve cold.
Mix sour cream with soup. Spread a single layer of dried beef on the bottom of a 9 x 13-inch baking pan. Cut chicken into strips or bite size pieces and put on beef. Evenly distribute mushrooms over chicken. Spread the sour cream mixture over top. Bake at 350° for 30 to 40 minutes and serve over hot noodles.
Roast for 2 hours at 250° the dry ingredients. Boil butter and oil with spices and pour over dry stuff. Stir often as it cooks.
Peel and chop zucchini into small pieces. In saucepan, saute zucchini in oil with garlic and onions. When soft, add tomato sauce. Simmer for approximately 20 minutes or until zucchini is completely cooked. Beat eggs and add to mixture. Sprinkle with Locatelli cheese and cook about 10 minutes, until eggs are completely cooked. Serve as a side dish.
In a larger saucepan, brown sausage and drain. Remove 1/2 of sausage and set aside. Stir tomato paste, sauce, water and brown sugar into sausage and simmer 15 minutes. Meanwhile, in medium bowl, combine remaining ingredients, sausage, Ricotta cheese, 2 cups Mozzarella, egg and parsley.
Grease casserole dish and preheat oven to 350°. Boil sliced cabbage just until tender. Drain.
Combine first 5 ingredients by hand. Add flour, salt, baking powder and chopped nuts. Mix and bake one hour in preheated oven at 350° or until toothpick comes out dry. Remove from oven and while still warm (hot) pour over the top the juice from lemon mixed with 1/4 cup sugar. Let stand until cold and remove from pan. (This bread is a sweet tea type bread, is simple to make as all mixing is done by hand. Bread freezes well.)
Mix butter, sugar, egg yolk and vanilla. Blend in flour and salt. Press into ungreased 13 x 9 x 2-inch pan. Bake at 350° for 20 to 25 minutes. May top with frosting or chocolate bar.
Drain baked beans. Mix all ingredients in large skillet or crock-pot. Cook together until onion is done. Very easy, very good.
Combine ground beef, cracker crumbs, egg, onion, salt and pepper; form into patties and put in a skillet. Combine water and soup; pour over patties. Cover and simmer for 40 minutes. Delicious!
Heat soup and dissolve cream cheese in it. Stir until smooth. Soak gelatin in 1/4 cup cold water and dissolve in soup mixture. Cool 30 minutes. Add remaining ingredients and put in a mold. Chill overnight. Unmold to serve. Serve with party rye.
Wash spinach well and break into large bite-size pieces. Add onion, eggs, bean sprouts and water chestnuts. Fry bacon until crisp and crumble on top just before serving.
Mix all ingredients together and pour into pie pan. Bake at 350° until knife inserted into center comes out clean.
Slice onion, carrots and potatoes. Make hamburger into patties. Place hamburger onto aluminum foil and add onion slice, carrot slices and potato slices. Sprinkle with seasoning salt. Wrap aluminum foil tightly. Then use another piece and wrap in the other direction. Place on wire rack of grill or open campfire over hot coals. Cook for 35 to 40 minutes, until done. Turn every 5 to 10 minutes to bake well. This can be done individually or as a group dish.
Bake cake as directed in a 9 x 13-inch pan. Cook pudding as directed and cool. After cake is cool, cut into small pieces. Layer all the ingredients in a punch bowl in the following order: pieces of cake, pudding, pineapple, strawberries, blueberries and Cool Whip. Repeat layers and garnish with strawberries.
Freeze cut up banana in a plastic bag, then use pieces straight from freezer. In a blender container, combine the frozen banana pieces, desired berries, orange juice and yogurt. Cover and blend until smooth.
Combine cake mix, pudding mix, vanilla, sour cream, eggs, rum flavoring and oil in a large mixing bowl. Beat 3 minutes on medium speed. Add 1/2 cup chocolate chips and 1/2 cup chopped pecans. Beat 2 minutes longer. Fold in remaining chips and pecans. Batter will be very stiff. Pour into well-greased and floured 10-inch tube pan or Bundt pan. Bake at 350° for 1 hour or until toothpick comes out clean. Cool 30 minutes on wire rack before removing from pan. Turn out and cool completely. Sprinkle with powdered sugar.
Cut peaches in bite size. Place in bottom of cake pan. Sprinkle cake mix over top of peaches. Cut butter into squares. Place on top of entire cake mix. Cook at 350° until top is brown.
Crumble 1/2 butter. Add flour, salt and water. Mix to stiff dough. Roll out; dot with remaining butter. Fold. Roll out once. Use with meat filling.
Heat oven to 375°. In large bowl, combine sugar, margarine, egg yolk and peppermint extract. Beat at medium speed, until mixture is light and fluffy (2 to 3 minutes). Continue beating, gradually adding flour and cocoa, until well mixed, 2 to 3 minutes. Shape dough into candy canes; place on ungreased cookie sheet. Bake for about 7 minutes, or until set. Cool completely. Decorate with Peppermint Icing.
Blend brown sugar, flour, oatmeal, cinnamon and butter together. Place apples in greased 13 x 9-inch pan. Put mixture over the apples. Bake at 375° for 35 minutes.
Put chicken breasts in casserole. Lay slices of cheese on top. Pour soup and wine combined over top of chicken. Sprinkle crushed dressing mix on top. Drizzle melted margarine over top. Bake at 350° for 1 hour.
Mix together first 5 ingredients. Cover and freeze for 8 hours. Take out 1 hour before using. Add ginger ale. Makes 1 gallon.
Cook over low heat for 1 hour. The secret is to cook the day before, refrigerate and heat again.
Mix peas, beans, corn, pimentos and salt together. Combine sugar, vinegar, oil, water and paprika; mix until sugar is dissolved. Pour liquid over vegetables. Chill 24 hours. Keeps well.
Clean spinach and break into easy bite sizes. Make sure spinach is completely dry before tossing. In a large bowl toss spinach with sliced mushrooms, chopped onion, grated carrots and crumbled bacon. Put into serving bowl and place egg quarters on top. Refrigerate until ready to serve.
Put all ingredients in blender and cover. Run on blend for 20 seconds or until smooth.
Mix limeade and sweetened milk concentrate in medium bowl until just blended. Whisk in food coloring. Mix well. Fold in dessert topping. Turn mixture into pie crust. Refrigerate until firm, about 3 hours. To serve, garnish with additional whipped topping and chocolate curls or lime slices. Makes 6 servings.
Cream sugar, butter and eggs and add flour and spices. Add fruit, nuts and raisins to mixture. Cook at 350° in two long greased pans for 15 minutes. Remove and stir. Repeat process 2 more times. Pack in large tube pan lined with greased brown paper. Return to oven and cook 15 minutes. Total Cooking Time: 1 hour. Let stand 15 minutes and remove.
Thoroughly cream shortening and sugars. Add eggs and vanilla; mix well. Sift dry ingredients; add to creamed mixture. Add oats and nuts. Mix well. Chill dough for short time. Bake at 350° for about 10 minutes on ungreased cookie sheet. Great cookies!!!
Fill bottom of pan with pie filling. Chop nuts and put in with dry cake mix. Place dry mixture on top of pie filling. Melt butter and pour on cake mix. Bake at 350° until top is golden brown.
Beat egg; add buttermilk, onion and squash. Combine cornmeal and flour. Add to squash mixture. Mix well. Drop by teaspoonfuls into deep hot fryer of cooking oil. Fry until golden brown.
Melt margarine in 9 x 13-inch pan. In a large bowl mix corn muffin mix, eggs, cottage cheese, salt and thawed broccoli. Add melted margarine, then add milk and pour into the 9 x 13-inch pan. Bake at 425° about 35 minutes or until toothpick comes out clean. Freezes well.
Freeze, stirring once every 8 hours. Serve in a glass 3/4 full; add 7-Up.
Sift the first 5 ingredients together. Add margarine. Cut mixture until it looks like coarse meal. Combine eggs and milk; stir into flour mixture. Drop by teaspoon onto greased cookie sheet. Dust with confectioners sugar; put a raisin on top of each one. Bake for 9 minutes at 375°, or until edges are lightly browned.
Heat pineapple until it starts to bubble and stir in jello. Then add buttermilk. Let it start to set, then fold in Cool Whip.
Cut eggs in half lengthwise. Remove yolks and mash until smooth. Add other ingredients and mix well. Refill the whites and garnish with paprika or parsley. Serves 4.
Boil potato. When done, mash real fine. Let cool, then add vanilla. Start adding sugar until it forms a ball. Roll out on sugar-covered surface, then cover good with peanut butter. Roll it up into a roll and cut into sections. Cool in refrigerator.
Bake cookie crust; cool. Beat cream cheese, sugar and vanilla on low speed until smooth. Beat in whipping cream on low speed until blended; beat on medium speed until stiff peaks form. Spread over crust to within 1/4-inch of edge. Arrange fruit in circles on crust. Heat jelly over low heat, stirring constantly until melted. Brush over fruit. Refrigerate at least 2 hours.
*If toasted coconut is not available, use vanilla instant pudding mix with 1 teaspoon coconut flavoring.
Heat oven to 300°. Mix all ingredients in a heavy 3-quart ovenproof pan. Cover and bake, stirring 3 times, in three hours until meat is tender and sauce is thickened. Discard bay leaves before serving. Add 2 cups frozen peas.
Mix together all ingredients, except venison. Place venison cubes in marinade for 2 hours. Remove venison from marinade. Place on skewers and wrap with bacon. Place skewers on grill until venison is thoroughly cooked.
Mix pretzels, sugar and oleo. Press into 9 x 13-inch pan. Bake at 375° for 7 minutes. Cool. Mix cream cheese, 3/4 cup sugar, Cool Whip and pecans. Put on cooled crust. Chill. Dissolve jello in boiling water. Stir until well dissolved. Add frozen raspberries (don't thaw). Let stand until syrupy. Pour over cream cheese and chill. May add 4 ounces Cool Whip and chopped nuts at serving time (optional).
Combine first 3 ingredients and press into bottom of greased 9 x 13-inch dish. Bake at 350° for 10 minutes. Mix together cream cheese and sugar. Add Cool Whip and spread on cooled crust. Dissolve jello in boiling water, then add 1/2 cup cold water. Refrigerate until it starts to set, then add fruit (1 pint crushed strawberries). If using lime jello, add 1 large can crushed pineapple, drained. Spread over cream layer and refrigerate.
Flour heavily seasoned venison steaks with your favorite seasoning mix (Season All, Greek seasoning, Cajun, salt and pepper, garlic, etc.)
Dissolve jello in hot water. Mix mayonnaise and cold water, vinegar and salt; add jello. Chill until partially set. Whip until fluffy; add cabbage, celery and onion. Chill until firm. Serve on lettuce. May add 2 tablespoons hot horseradish for variety. Green pepper and diced cucumber may be added also. Yield: 10 to 12 servings.
Cream the butter until soft and smooth, then blend in extract. Mix flour, salt and nuts. Add and mix well. (This is easier if kneaded in with the hands.) Refrigerate 1 hour or until easy to handle. Shape dough into 1-inch balls, tiny fingers or crescents. Place on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes or until light brown. While cookies are still warm, coat with powdered sugar. Re-roll them after they are cold.
Preheat oven to 375° oven. Into large bowl, sift flour with baking soda and salt. Add sugars, egg, vanilla and butter. With wooden spoon, beat until smooth and well combined, about 1 minute. Stir in walnuts and chocolate pieces. Drop by the tablespoon 2-inches apart onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden. Remove to wire rack; cool.
Dip veal into egg, then into flour to coat. Brown in oil in skillet; remove and keep warm. Add broth to pan juices, stirring to blend in meat particles. Combine cornstarch and wine and stir into broth with remaining ingredients. Cook until thickened, stirring constantly. Pour over veal and garnish with lemon slices.
Mix all ingredients together. Pour into a large 9-inch DEEP DISH, buttered pie pan. Bake at 350° for one hour. This recipe will make its own crust.
Place chicken first, celery stalk, parsley, lemon slices, diced onion, celery seed, salt and pepper in a saucepan. Cover in water and cook, covered, about 18 minutes, depending on size of chicken breasts. When chicken is done, drain and discard other ingredients. Cut chicken in long slices or dice (large). Place green onion, other celery stalk and paprika.
In a large skillet over high heat, melt the margarine. Add the shrimp, basil, salt, oregano, white and red peppers and file powder. Saute for 3 minutes or until the shrimp start to stick to the bottom of the skillet, but stir constantly to prevent burning. Add the remaining ingredients; cook, stirring for 5 minutes or until the sauce thickens. Serve hot.
Combine sugar, cornstarch and salt; add water gradually and cook over boiling water until smooth and thick, stirring constantly. Cover and cook 15 minutes. Beat egg yolks (with water); pour hot mixture over them gradually. Cook 5 minutes longer. Just before removing from heat, add lemon juice and butter.
Preheat oven to 400°. Grease or oil baking sheet. Pat each biscuit into a 4-inch circle and place on a baking sheet. Mix the tomato sauce and oregano and spoon some on each biscuit. Spoon the mushrooms over the tomato sauce. Put a few slices of meat and sprinkle cheese on top. Bake about 8 minutes or until crust is light brown.
Brown sausage in a Dutch oven, stirring until it crumbles; remove sausage from pan, and set aside; discard drippings.
Steep tea bags in boiling water for 5 minutes. Add the rest of ingredients and mix well.
Wash rice and combine all ingredients except vanilla in a large pan. Bring to a boil until foam on top (white). Cut heat to low. Cover pan and cook for approximately 1 hour, stirring often. After rice is done, add vanilla.
Mix sugar and buttermilk. Add eggs and beat well. Add Wesson oil and vanilla. In a large bowl, sift flour like you would for biscuits. Make hole in center of flour and pour part of liquid mixture in hole. Mix like making biscuits, working in flour. Add more liquid until you have used all the liquid. Squeeze off small amount and roll out on floured board or wax paper to desired thickness and cut. Place on cookie sheet and bake at 350° until lightly brown. Liquid mixture can be refrigerated and used later.
Fry meat and onion; drain. Add rice and mix together. Place chopped cabbage in the bottom of a 2-quart casserole dish. Pour meat and rice over it. Mix soup, water and ketchup; pour over all. Bake at 350° for 1 1/2 hours.
Sift together first 5 ingredients in an ungreased square 8 x 8 baking pan. Make three wells in the mixture. Pour vanilla into first well, vinegar into second well and vegetable oil into third well. Pour water over the entire mixture. Mix well. Bake at 350° for 30-40 minutes or until toothpick inserted into center comes out clean. It is extra special when garnished with a dollop or two of whipped chocolate frosting (recipe below). Note: Double all amounts if using 9 x 13 baking pan.
Hard-boil eggs; peel. Run a thin skewer through eggs from top to bottom and side to side. Heat water and remaining ingredients to a boil. Put eggs in a jar. Pour boiling liquid over eggs. Cover. When cool, refrigerate 24 hours. Shake and refrigerate at least 6 hours more.
Sprinkle marshmallows over bottom of greased 9 x 13-inch pan. Combine thawed berries and jello; set aside. Combine remaining ingredients and beat for 3 minutes. Pour batter over marshmallows. Spoon strawberry mixture over batter. Bake at 350° for 45 minutes or until golden brown.
Mix all ingredients together. Spread on small toasted rounds or squares of bread. Brush with melted butter. Place under broiler until golden brown. Makes 24 snacks.
Brown meat in oil in skillet. Transfer meat to 2-quart casserole dish. Combine all other ingredients; mix with meat. Bake at 350° for 2 1/2 hours. Good served over hot biscuits.
Mix sugar, pineapple juice and water in small pan. Boil until sugar dissolves. Remove from water; add jello. Cool until slightly jelled. Whip cream. Add cottage cheese, jello mixture and crushed pineapple. Mold.
Mix oleo and flour or graham cracker crumbs. Press in 9 x 13-inch or 8 x 12-inch pan. If using flour, bake 15 minutes at 350°. Let cool. (Don't bake if using graham cracker crumbs.)
Mix ingredients as listed. Cook as normal cornbread. May rinse corn can with small amount of water, if mixture is too dry; however, the mixture should be a little thick.
Mix sugar, eggs and ground pecans together and add 1 teaspoon vanilla. Grease cookie sheet. Drop by teaspoon on cookie sheet. Bake at 325° for 10 to 12 minutes.
Cut and boil squash. Saute onion in butter. Premix other ingredients in a separate container. Combine all ingredients. Bake at 350° for 20 to 25 minutes in greased casserole dish.
Preheat oven to 350°. Sift dry ingredients together. Cut in shortening. Mix in egg, which has been beaten with milk and vanilla. Pour into pan. Top with Streusel.
Brown ground beef and drain. Cut peppers in half and place in boiling water; remove from heat immediately and let stand for 5 minutes. Mix beef, rice, salt, pepper, onion and 1 can tomato sauce. Place mixture in peppers. Combine other can of tomato sauce and sour cream and pour over stuffed peppers. Bake at 350° for 40 minutes. Sprinkle with grated cheese and bake 20 minutes longer.