HumbleIntelligence/food-ner-1-Million huggingface dataset:
Simmer beef broth, peeled red onion and seeded chili peppers for one hour. Remove onion and peppers and finely chop them. In a large pot melt the Crisco and saute the garlic, onion and peppers. Cut the beef into 1/2 inch squares and add them to the pot. Cook them over medium heat until they are gray. Add the salt, oregano, cumi, chili pepper, black pepper and paprika and stir together for about 2 minutes. Add the beef broth and simmer over low for 2 hours. Stir in masa flour and cook for another 20 minutes. Serve when at the proper thickness.
Pound beef slices to flatten and tenderize. Mix egg and milk in pie pan. Dip meat slices in egg-milk mixture, then in crackers.
Mix corn, sugar and flour. Add eggs and stir well. Add melted butter and mix. Stir in milk. Pour into buttered dish. Bake at 375° for 1 hour. Stir after it has cooked 1/2 hour.
Mix together and form meatballs. Roll in cracker meal; brown and drain on paper towel.
Mix first 5 ingredients. Prepare Dream Whip according to package directions. Fold into fruit mixture and chill thoroughly. Yields 6 servings.
Peel and slice apples, or leave peel on. Melt margarine in a medium to large skillet over medium heat. Add apple slices-fry until tender. Add brown sugar, more or less depending on tartness. Serve warm.
Place in pan, skin side up. Heat 20 minutes. Remove the skin, score the fat in diamonds. Mix fruit and sugar together and spread evenly on ham. Repeat spreading fruit and sugar each 10 minutes, until all is used. Serve hot.
In 10-inch skillet, heat margarine over medium heat. Cook onion until tender. Add remaining ingredients except parsley. Heat to boiling. Reduce heat to low. Cover. Simmer 5 minutes or until hot. Garnish with parsley. Serve.
Mix first 5 ingredients and beat until fluffy. Place in casserole and top with onion rings. Bake at 350° for 15 minutes. Serves 4 to 6. Can do ahead.
Place thawed potatoes in a 9 x 13-inch baking dish. Mix together next 6 ingredients and pour over potatoes. Top with crushed corn flakes and drizzle melted butter over all. Bake uncovered at 350° for 45 minutes. Serves 12.
Mix and sift all dry ingredients. Add chopped onion. Combine beaten egg with milk. Add to dry ingredients. Drop by small spoonfuls into oil. When done hushpuppies will float. Drain on absorbent paper. Yields: 36-48 small hush puppies.
Brown meat. Cover and cook 15 minutes; drain. Stir in vegetables, water and Italian dressing. Cook 8 to 10 minutes. Add soy sauce, combined with cornstarch. Stir until thickened. Serve over rice, if desired. Makes 4 to 6 servings. Wonderfully different, with oriental twist.
Mix. Pour into 10-inch iron skillet. Bake at 400° for 30 minutes or until done. Serves 8.
Combine all ingredients; turn into casserole. Top with 1/4 cup cracker crumbs in one tablespoon melted butter. Brown in 350° oven until it bubbles and browns.
Preheat oven to 350°. In large bowl, combine unsifted dry ingredients. Add liquids. Mix well by hand. Pour into ungreased 12 x 9-inch cake pan. Bake for 30 to 35 minutes.
Pour broth and soup into boiler and bring to a	boil. Add salt and pepper to taste. Add a little butter. Break thawed dumplins into small pieces and add slowly, stirring as you add them. Stir very gently. Cook about 20 to 30 minutes or until dumplins are tender.
In heavy saucepan, combine flour, sugar and cocoa. Add 1 cup milk and butter. In small mixing bowl, beat egg yolks and 1 cup milk and add to saucepan. Cook over medium-low heat until mixture is thick and starts to bubble. Remove from heat and add vanilla. Pour into baked 9-inch pie crust. Makes one pie.
Preheat the broiler. In large bowl, combine the tomatoes, sun dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes.
Cut lettuce into small strips. Saute onions and garlic about 1 to 2 minutes over medium heat. Add lettuce and saute 1 minute. Add peas, salt and pepper. Cook until heated through. Serve warm.
Mix all ingredients together and chill. Serve with frozen ice ring decorated with strawberries. Makes 30 (5 ounce) servings.
Mix all ingredients together. Bake at 350° for 30 minutes. Cut into brownie squares.
Brown hamburger with onion and green pepper; drain. Cook spaghetti until tender. Drain off liquid; add eggs and milk. In large baking dish, layer 1/2 spaghetti, 1/2 hamburger, 1/2 pepperoni and 1/2 sauce; repeat layers. Top with cheese and bake at 350° for 30 minutes.
Bake cake. Poke holes in the cake when it is slightly cool. Dribble the condensed milk and the caramel sauce. Let set for 1 hour. Put Cool Whip on top and then the crushed Heath bars.
Mix egg yolk, salt, paprika and lemon juice or vinegar. Beat together as olive oil is added, a little at a time, until the whole is consistency of cream. This should make a cup of dressing.
Sprinkle this mixture over top and bake at 350° for 35 to 40 minutes.
Mix the shortening, butter, sugars, eggs and vanilla. Blend in flour, soda, salt, coconut and any optional ingredients you prefer. Drop by teaspoon onto cookie sheet or roll dough into rolls. Bake at 375° for 9 to 11 minutes. Dough can be refrigerated 2 to 3 weeks or frozen for 3 months.
Stir briskly to make soft dough. Drop by 1/4 tsp. into boiling soup.
Mix all ingredients and pour into pie shells. Bake at 300° for 45 to 55 minutes. Makes 3 pies.
Stir soda into buttermilk to dissolve. Combine 1 stick oleo, brown sugar, buttermilk/soda, flour and vanilla. Mix well. Bake at 350° until done. Spread topping consisting of the last 4 ingredients over top of cake and return to oven until topping is bubbly.
Put roast on rack. Cover with aluminum foil. Cook at 325 degrees for 40 minutes per pound. Cool and slice thin. Save drippings. Add rest of ingredients to drippings. Simmer 30 minutes and cool. Add to sliced beef. Let sit 4-5 hours or overnight. When ready to serve, heat gently but do not boil.
Cream the sugar and oleo. Add the beaten eggs. Beat well and add the vanilla. Add the rest of the ingredients, and pour into an unbaked pie shell (9 inches).
Combine juices, water and grenadine syrup; mix well. Add ginger ale just before serving. Pour over ice in punch bowl. Float slices of lemon or orange for garnish. Yields 2 3/4 quarts.
Cut chicken breasts in bite-size chunks. Saute in frying pan with Worcestershire sauce until done. Salt and pepper to taste. Layer bottom of 9 x 13 Pyrex dish with chicken. Cook bag of veggies as directed; drain. Combine veggies, sliced potatoes, mushroom soup, 1/2 bag Cheddar, 1/2 can onion rings, mushrooms and sour cream; mix all together. Then spread mixture evenly over chicken in dish. Bake at 350° for 35 minutes. Remove from oven and sprinkle rest of cheese and onion rings over dish. Return to oven to melt cheese and brown onion rings. Serve with fruit salad. Fantastic.
Cook potatoes; mash until smooth. Add butter, seasonings and hot milk, beating until light and fluffy. Make 6 mounds of mashed potatoes in a buttered, shallow baking pan. Shape into nests with spoon and fluff edges with a fork. Fill centers with well seasoned peas and carrots. Place under broiler until edges of potatoes are hot and lightly browned.
Cut plantations (wedged cut); place in skillet of hot olive oil. Cook until brown on high or medium heat. When browned and tender, place sugar in Zippy bag and place the cooked plantation in; shake well. When cool, ready to serve. Ecuadorian favorite dish.
Mix dry ingredients. Mix wet ingredients and stir into dry until moistened. Cook on hot griddle (350°). Makes 15 pancakes. Heart healthy.
Cream salad oil and sugar. Sift 3 cups flour, baking soda, salt and cinnamon; add molasses and milk alternately with flour mixture and 3/4 cup raisins and walnuts. Spread in a cookie sheet. Bake at 350° for 25 minutes. When taken out of oven, sprinkle with sugar.
Combine soups and rice. Place chicken on top. Pour over melted butter. Sprinkle package of Lipton onion soup on top. Bake in preheated oven at 350° for 1 hour.
Beat margarine and cream cheese until smooth. Add powdered sugar and vanilla. Stir in pecans.
Mix dry ingredients and store in sealed container. Add 2 teaspoons mix to 1 cup hot water.
Combine all ingredients, except asparagus,	and mix well. Spoon over asparagus spears and chill before serving. If desired, you may garnish with pimento strips, tomato wedges or hard-boiled egg slices.
In a saucepan dissolve sugar in milk and water over low heat. Stir until dissolved. Remove from heat and add biscuit crumbs, butter, egg and vanilla flavoring. Pour into baking dish and bake at 350° until firm, about 1 hour. May add raisins, if desired. Light bread crumbs may be used.
Heat 1 pint of water to boiling and dissolve Jell-O in it. Heat another pint of water to boiling. Remove from heat and add tea bags. Let set. Add sugar to tea. Add pineapple juice, lemonade, Jell-O and rest of water (3 quarts). Stir well and chill.
Cook fettuccine according to directions. Keep warm. Mix together the butter and cream on low heat. Add artichokes, salt and pepper to taste. Add parsley and 1/2 of the Parmesan cheese. Toss with pasta and sprinkle remaining cheese on top. Serve immediately.
Heat frying pan. Add oil or lard. Heat well. Pour in leftover beans and bean liquid. Be prepared for sizzling and spattering! Let beans sizzle and simmer. Mash with a spoon or masher as they cook. They don't have to be perfectly mashed. Great for burritos.
Mix cake mix, pudding, eggs, seed, water and oil all at once in large mixer bowl on medium speed for 4 minutes. Spread in 2 to 3 greased loaf pans and bake at 350° for 40 minutes. Make a glaze of the powdered sugar and lemon juice and spread over the loaves while they are still warm.
In a large bowl, sift together dry ingredients. Add remaining ingredients and mix until blended but don't beat. Bake in a greased 10-inch tube pan at 350° for 80 minutes or until cake tests done. Test after 60 minutes as that is all it takes in my oven. Cake will crack slightly on top. Cool in pan on rack. Remove and serve plain or with confectioners sugar sprinkled on top. Cake will remain fresh and moist if refrigerated.
In large stockpot, heat oil over medium heat. Add onion, celery and garlic. Cook and stir for 5 minutes. Add broth, tomatoes, peas, water, ham and thyme. Bring to a boil. Cover, reduce heat and simmer 5 minutes.
Cook rice in water until tender. Add oleo, sugar and raisins. Take off heat. Add milk and vanilla to well beaten eggs. Pour over rice mixture and stir well. Sprinkle with nutmeg, if desired. Bake at 325° for about 1 hour.
Cook and mash potatoes. Add remaining ingredients. Place in buttered casserole dish. Dot with butter. Sprinkle with paprika. Can be refrigerated up to 2 days. Bake at 350° for 30 minutes.
In medium bowl, beat cheese until light and fluffy. Add milk; blend thoroughly. Stir in ReaLemon and vanilla. Pour into crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers. Makes 6 servings.
Wrap each chicken breast with one slice of bacon. Line 9 x 13-inch baking dish with chipped beef. Combine mushrooms and soup; pour over chicken. Bake, covered, in preheated 350° oven for 3 hours.
Break garlic into large wooden salad bowl. Add vinegar and lemon juice; soak for 2 hours. Drink wine. Remove garlic from liquid and rub sides of bowl. Dice half of 1 clove and leave in liquid. Add egg, olive oil and anchovy paste. Tear romaine into 1-inch squares. Toss with croutons; sprinkle with Parmesan cheese. Yields 4 servings.
Broil ham for about 15 minutes, turning often. Mix all other ingredients. Cook on moderate heat until smooth. Serve on ham.
Combine orange juice and orange peel in small saucepan; cook and stir over medium heat until peel is tender. Let cool; refrigerate. Combine banana pieces and lemon juice in mixing bowl or food processor; whip to puree. Add orange juice; mix together. Add yogurt; whip just to blend. Pour into a 8-inch round cake pan; freeze until firm.
Cream shortening and sugars. Add beaten eggs, then hot water. Add flour mixed with soda. Add nuts, oats and vanilla; then the butterscotch morsels. Drop by teaspoonful on cookie sheet and bake at 375° for 10 to 12 minutes.
Grease spring pan. Spread graham cracker crumb crust in bottom, pack down. Combine all other ingredients and pour over crust. Bake at 325° for 1 1/2 hours. Turn oven off and let cake cool in oven for at least 2 hours.
Boil first 3 ingredients until syrup cracks when dropped from teaspoon in cold water (about 262° on candy thermometer). Pour slowly into beaten egg whites and beat until desired firmness. You will have to beat the last with a spoon. Drop by spoonfuls on wax paper. Flavorings or nuts may be added during the final beating.
Mix by hand in large bowl. Por in 13 x 9 x 2-inch pan. Bake for 1 hour at 350°.
In the 1 cup boiling water, stir Crisco until melted. Add sugar and salt; stir to dissolve. Last add All-Bran. In the 1 cup warm water, dissolve yeast. Sift flour and measure out 6 cups. Beat the eggs. When lukewarm, place first mixture in a large mixing bowl. Add yeast mixture and eggs. Add flour, a little at a time. Grease another large mixing bowl and place dough in it overnight, covered, in refrigerator.
In medium mixing bowl, dissolve yeast in warm water and add 2 tablespoons sugar. Stir in 1/4 cup sugar, salt, egg, shortening and approximately 1/2 of the flour. Beat with spoon until smooth. Mix in enough flour to make dough easy to handle. Turn dough onto floured board and knead until smooth and elastic, about 5 minutes. Let rise in greased bowl, covered until doubled. Punch down. Let rise again until doubled. Shape into rolls; brush with melted butter and cover. Let rise 30 minutes. Bake 12 minutes at 400° until golden brown. Remove from oven and brush with butter.
Pare and cut the squash into thin slices. Dip slices in crumbs, then in beaten egg, then in more crumbs. Fry in deep fat (395°) from 4 to 5 minutes. When the slices are brown, drain them on soft paper. Serve on a flat platter or dish. (Fried squash makes an excellent luncheon dish.)
Saute onions and celery in margarine. Brown sausage and pour off grease. Pour broth over bread crumbs and let soften. Mix other ingredients with bread crumbs. Put in a large casserole dish. Bake at 350° for 45 minutes.
In blender or small bowl, combine all ingredients until smooth. Cover and refrigerate. It tastes better after being refrigerated overnight.
In a bowl, combine brown sugar, flour and pecans; set aside. In another bowl, combine melted butter and beaten eggs; mix well. Stir into flour mixture just until moistened. Fill greased and floured mini muffin cups 2/3 full. Bake at 350° for about 15 to 16 minutes. Do not overbake. Remove immediately to wire rack to cool. Makes 2 1/2 dozen.
1. Preheat oven to 325°. Spread out almonds on a baking sheet and bake, stirring occasionally, until lightly browned, 5-7 minutes. Let cool.
Place each tenderloin piece between 2 pieces of plastic wrap and gently press to 1/8-inch thickness. Set aside.
Beat eggs well and add milk and cornstarch. Boil vinegar, sugar and butter. Add half of mixture to eggs and milk, then pour in remaining ingredients. Cook over medium heat, stirring constantly. Makes dressing for 4 or 5 potatoes.
Wash, then soak beans overnight. Boil beans until edges curl when blown on. Place beans and bean water in a large crock. Add salt pork, molasses, brown sugar and dry mustard. Bury onions, after pricking with a fork, in the beans. Add enough water to cover beans. Bake, covered, at 225° to 250° for 8 to 9 hours or overnight.
Blend butter, sugar, egg yolks and vanilla. Add flour. Beat egg whites. Roll dough into balls. Dip in egg whites. Roll in pecans. Bake on an ungreased cookie sheet at 350° for 15 minutes. Cool on a rack. Mix 1 cup confectioners sugar with food coloring. Moisten with milk. Ice cookies on top.
Mix ingredients together well. Roll out on floured surface and cut with biscuit cutter. Bake at 425° until brown. Mop top of biscuits with butter as soon as removed from oven. Yields 12 biscuits.
Preheat oven to 325°. Stir together the oats, sugar, wheat germ, nuts, coconut bran and seeds. In a small pan, heat the oil, honey and vanilla until bubbling. Thoroughly mix liquids with dry ingredients. Bake for 20 to 30 minutes, stirring every 5 minutes. Stir until cool. Add raisins when cool. Makes about 15 cups.
Beat eggs and cream together slightly. Crush and grind zwieback into fine crumbs and add to cream. Add parsley, salt, pepper and nutmeg. Blend well. Gradually add zwieback mixture to meat. Form into round cakes, 2 inches in diameter. Cook in butter over low heat until patties are cooked through, turning once. Yield: about 12 patties.
Mix thoroughly the margarine or soft shortening, granulated sugar and brown sugar; add egg and vanilla. Stir in flour, baking soda and salt. Mix thoroughly. Add chocolate chips and nuts. Chill. Then drop by rounded teaspoonfuls apart on ungreased baking sheet. Bake until lightly browned at 375°. Remember, cookies continue to bake on a hot cookie sheet even if removed from oven.
Saute onion in butter; add flour and mix until blended. Add milk gradually, stirring constantly, until thickened. Add seasonings, peas and mushrooms. Cook until hot.
Break up ground beef; put in bottom of 2-quart casserole. Sprinkle with onions and add Tater Tots.
Cube chicken and brown in skillet. Add rice, black beans, and water. Cook until rice is done. Add corn and salsa. Cook an additional 10 to 15 minutes. Serve on dish and top with cheese, sour cream. Put nacho chips on the side. You can add more salsa if dry or top with other favorite toppings.
Crush Oreos (with icing) and mix with oleo. Set aside 1/2 cup. Spread rest of cookie mixture in 9 x 13-inch ungreased pan. Cook pudding and let stand for 5 minutes. Pour over Oreo crust and put in refrigerator until firm. Cover with Cool Whip and sprinkle with Oreo mix that you set aside. Chill.
Mix together sugar, cornstarch or flour, cocoa, egg and milk; stir well. Boil until thick, stirring constantly until thick. Makes 2 pies.
Mix together chicken (stewed and removed from bone), chicken soup (undiluted), Chinese vegetables (drained), mayonnaise, water chestnuts (drained) and 1/2 Chinese noodles. Mix well. Place in a baking dish. Garnish with remaining noodles. Bake 1 hour in a 350° oven.
Combine lemon jello and 1/2 cup boiling water; cool. Add cold ginger ale and chill until the consistency of unbeaten egg whites. Meanwhile, cut into balls with melon cutter. Fold into mixture with peaches and grapes. Chill until firm.
Combine the first four ingredients. Dip the fish into the egg mixture. Coat generously with corn flake crumbs. Place on foil-lined baking sheet. Drizzle with melted butter. Bake at 375° for 20 to 30 minutes or until fish flakes easily. Serve with lemon wedges dipped into finely chopped parsley.
Cut corn off	cob and scrape the cob. Add corn to heated oil in heavy pan, cook on medium high, adding a little water if needed. Add onions, bell peppers, tomatoes and garlic, stirring frequently. Cook for about 8 to 10 minutes. Add remaining ingredients. Cover and cook for 2 hours on low, stirring often.
Put the beans in pressure cooker with all ingredients. Cook with pressure up for 45 minutes or 1 hour.
Mix together ground beef, oats, 1 cup chopped onion, 1/2 teaspoon garlic powder, eggs, condensed milk, salt and pepper. Shape into balls and put in 2 (13 x 9-inch) pans. Bake at 375° for 30 minutes. Drain.
Boil chicken and separate into small pieces. Saute onion and garlic; then add chilies and tomatoes. Combine all ingredients in skillet; and let simmer for 45 minutes. Cool and serve.
Cream butter and crisco. Add sugar and beat until creamy. Add eggs one at a time. Add vanilla.
Combine ingredients and form into patties. Cook in skillet with small amount of oil over medium heat until done.
Arrange on flat plate the canned peach halves. Place in center of each 1 tablespoon finely chopped walnuts. Over this put 2 teaspoons marshmallow cream, then sprinkle with grated coconut. Top with a cherry.
Heat oysters in juice while preparing sauce by browning butter, adding flour then milk. In 2 quart casserole place layer of oysters, then sauce, then 1/2 of crumbs. Repeat with remaining mixture. Over all pour 1 cup of liquid from oysters.
Preheat oven to 325°. Mix cake mix, 1 egg and melted butter. Press into 9 x 13-inch pan (bottom and up sides a little). Combine cream cheese, eggs and sugar, a little at a time until mixed. Pour into crust. Bake 50 minutes.
Mix all ingredients well. Add 2 - 4 tablespoons of mixture to 1 cup boiling water.
Heat the oil in a skillet; brown the lamb shanks on all sides. Transfer to a 2 1/2-quart glass or ceramic casserole. Stir the flour into the oil. Add the beef broth gradually, stirring to a smooth sauce. Add all the remaining ingredients, except the peas. Pour over the lamb. Cover and cook on "Roast" setting for 50 minutes. Add the peas; continue cooking for 10 minutes at the same setting. Yields 4 servings.
Melt butter and flour; mix well. Add milk slowly. Cook until thick. Add salt and pepper.
Heat 2 tablespoons olive or regular oil. Add onion and garlic; saute. Add ground beef; brown. Drain grease off. Add other ingredients. Let simmer 2 1/2 to 3 hours. Can cook and serve in crock-pot. Serve with Doritos chips, diced tomato, shredded lettuce, grated cheese, olives, sour cream, chopped onions, avocado, etc. Place crushed chips on plate, then sauce, then toppings of choice. Nice for parties.
Fry cut up bacon with onion. Add flour, sugar and cut up tomatoes; thicken. Put beans in casserole; add other ingredients. Top with grated cheese. Bake 45 minutes in 350° oven.
Spread apples in shallow baking dish. Sprinkle with sugar and lemon juice. In bowl, combine other ingredients until crumbly. Spread over apples and bake at 375° for 30 to 40 minutes. Serves six.
Saute onions in butter. Meanwhile, partially cook noodles. Drain and mix with onions and butter. Spread into bottom of 9 x 13-inch baking dish.
Spread pie filling in bottom. Sprinkle cake mix over pie filling. Slice margarine on top of cake mix. Bake at 350° for 50 to 60 minutes.
Saute seafood and onion in butter for 5 minutes. Add remaining ingredients gradually, stirring until thoroughly blended. Heat to boiling. Serve at once with croutons or crackers.
Beat eggs 15 minutes. Gradually add sugar and beat; add flour and continue beating. Add salt and baking powder and beat. Space anise seed (4 to 7) on 5 cookie sheets (disposables work fine) and drop dough by teaspoonfuls, approximately 30 per sheet. Allow to stand overnight. Do not pile pans on top of each other, they must lie flat. Bake at 350° for 12 to 15 minutes.
Melt butter. Add sugar, dates and beaten egg. Cook about 20 to 30 minutes until dates are fine. Remove from stove; add Rice Krispies, vanilla and nuts. Let cool. Roll and shape. Roll in fine coconut.
In heavy saucepan over medium heat, bring rice and 1 quart milk to boil. Reduce heat to low and cook, stirring often, for 30 minutes or until rice is tender.
In a saucepan, put whole sweet potatoes and water to cover and cook until done. Remove potatoes and, when cool enough, peel them and mash well, creaming in nutmeg; spoon mixture into a baking dish. In a skillet, melt the oleo; add sugar and pecans and cook until sugar is dissolved; pour over potato mixture. Bake at 350° for 30 minutes.
Melt chocolate in water over low heat, stirring until smooth. Add sugar and salt. Cook and stir until smooth and slightly thick. Stir in butter and vanilla.
Combine 1-3/4 cups all-purpose flour with 3/4 cup confectioners sugar; cut in 3/4 cup cold butter or margarine. Press firmly into greased 13 x 9 x 2-inch pan. Bake at 350 for 10 minutes.
Cook macaroni according to package directions. Mix all other ingredients while macaroni is cooking. When macaroni is tender, drain and mix with other ingredients. Pour into large casserole dish. Cover and cook at 350° for 45 minutes. Remove from oven; sprinkle with remaining cheese and cracker crumbs.
Beat egg whites until stiff. Slowly beat in sugar, baking powder and vanilla. Carefully fold in nuts and crackers. Bake in greased 10-inch pie plate at 300° for 40 to 45 minutes. Cool. Good plain or with coffee or vanilla ice cream.