HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make a marinade of wine, olive oil, garlic, red pepper, remaining seasonings and salt. Place roast in it and marinate for at least 24 hours. Remove roast; strain marinade and set aside. Dry meat, then massage it with sugar and brown in 2 tablespoons butter. Place in Dutch oven and fill with beef broth to 1/2 the depth of roast. Lay marrow bones beside it and cover pan. Simmer for 1 hour. Slice carrot, mushrooms and onions. Add to meat and cook an hour longer, still covered. Add strained marinade and cook another hour without the cover. Saute chopped shallot in butter. Brown flour in a dry pan and stir shallots into it. Add 1 cup of sauce from meat and blend well, then combine with juices from casserole, removing the marrow bones first. Sprinkle with parsley. Serves 8.
Mix flour, salt and alum in mixing bowl. Add vegetable oil and boiling water; stir vigorously. Dough should not stick to side of bowl. Add food coloring and knead into dough until color is well blended. Makes 1 cup.
Preheat oven to 350°. Stem berries; gently rinse, pat dry, sprinkle with sugar and set aside. In a bowl, combine the flour, 1 cup of sugar, eggs, milk, vanilla and grated rind. Prepare a 9 x 13-inch baking dish with nonstick cooking spray. Pour small amount of batter into pan to coat bottom. Pour 3 cups berries on top of batter, then cover with rest of batter. Bake for 20 minutes.
Mix all ingredients. Place in lightly greased casserole. Bake for 45 minutes at 350°.
Mix together first nine ingredients and put in a casserole dish that has been sprayed with Pam. Crush Ritz crackers and add 1 stick of margarine. Mix together and put on top of casserole. Bake in a 350° oven for 30 to 40 minutes.
Heat oil in a medium saucepan. Add garlic and saute for 3 minutes. Add wine, clam liquid, oregano and pepper and bring to a boil. Reduce heat. Cook for 5 minutes stirring constantly. Add clams and cook on low heat for 3 minutes.
Boil chicken breasts until they fall apart. Break chicken into bite size pieces and put into casserole. Reserve chicken broth. Combine chicken soup, mushroom soup and evaporated milk. Pour over chicken. Sprinkle dressing over top of mixture. Heat broth and margarine and pour on top to moisten dressing. Bake 25 minutes at 350° in 13 x 9-inch dish. Serves 6.
Preheat oven to 325°. Grease or spray a 9-inch pan. Combine sugar, water and butter. Bring to a boil. Remove from heat. Add 1 cup chocolate chips and vanilla. Stir until melted and smooth. Add eggs, one at a time, and stir well. Combine flour and soda. Blend into chocolate. Stir in remaining 1 cup chocolate chips and 1/2 cup chopped walnuts. Bake 35 minutes. Cool completely before cutting into small bars.
Soften cream cheese. Blend with mayonnaise. Stir in fruit and marshmallows. Fold in Cool Whip. Top with cherries. Refrigerate before serving.
Prepare broccoli. Cook and stir broccoli in olive oil until cheese is delicate brown. Sprinkle with grated Parmesan cheese.
Remove casing from sausage and roll into small balls (unless you're using ground beef) and brown. Drain meat. Add all other ingredients to large pot. Stir; bring to boil and simmer until potatoes are done.
Have the pie crust at room temperature. Remove it from its pie pan and put it in a straight-sided 9-inch nonstick round cake pan. Press the pastry thinly to fit the pan. Trim away and discard the excess pastry that overlaps the edges.
Cream together the first 4 ingredients; beat in egg. Sift together and add the flour, baking soda and salt. Spoon by tablespoons into paper-lined cupcake pans. Bake at 375° for 10 minutes. Remove from oven.
Mix 1 envelope of the gelatin with the steak sauce and 3/4 cup of the tomato juice. Heat, stirring until the gelatin is dissolved. Add remaining tomato juice and pour into a 1 1/2-quart mold. Chill until firm. In top of double boiler, soften remaining gelatin in 1/2 cup water. Dissolve over hot water. Stir in mayonnaise and sour cream. Add lemon rind, olives, onion, celery and tuna. Season to taste with salt and pepper. Put on top of jellied tomato. Chill until firm. Unmold and garnish with lemon wedges and sprinkle with paprika. Serves 6.
Soak the beans in water overnight (or at least 2 hours). Cook with bay leaf and green pepper until tender; discard bay leaf and pepper slice. In another pot, saute crushed garlic and chopped onion until tender; add beans and mix thoroughly. Cook 15 more minutes. Serve with rice, collard greens and slices of orange for a balanced Brazilian meal!
Layer ingredients as listed, except bacon, and refrigerate overnight. Before serving, top with bacon, fried crisp and crumbled.
Combine margarine, sugar and milk (also marshmallows). Cook for 6 minutes, stirring constantly. Stir in remaining ingredients; drop on wax paper. Melt paraffin wax and butterscotch morsels over boiling water and drop in cookies to coat. Cool on wax paper.
Heat oven to 400°. Tear bread into small pieces and process in a food processor until crumbs form. Wipe any bread crumbs from the processor and put in the vinegar, parsley, mustard and garlic; process until all are finely chopped. Season to taste with salt and pepper. Place chicken in a baking pan, pour the vinegar mixture over chicken, rubbing onto both sides. Pat a thick coating of crumbs on both sides of chicken. Bake, uncovered, about 1 hour until juices run clear when pierce. Makes 4 servings.
Blend peppers only (with vinegar). Keep using juice as blending. Place in saucepan and cook until thick.	Add sugar, salt and can in quarts.
Mix together the cake mix, oil, eggs, sour cream and pudding until well blended. Stir in chips and nuts. Bake at 350° for 1 hour.
Spray pan or dish with non stick spray. Dump pie filling in pan. Crumble dry cake mix in top of pie filling. Cut stick of butter into small slices. Place on top of cake mix. Top with pecans. DO NOT MIX UP!!
Put rice in a medium bowl. Half fill with lukewarm water. Stir rice with your hands until the water clouds. Pour off milky rice water. Repeat and rinse rice 3 to 4 more times. Set aside.
Preheat oven and baking sheet to 375°. Remove pie crust from freezer. Meanwhile, in medium bowl, beat sweet potatoes until smooth. Mix in butter and sugar. Beat in eggs, one at a time. Mix in nutmeg, salt and evaporated milk. Place pie crust on preheated baking sheet. Pour filling into pie crust. Bake in center of oven for 60 to 65 minutes or until knife inserted in center comes out clean. Cool completely before serving. Makes 8 servings.
Shake biscuits in cinnamon and sugar. Place in Bundt pan. Stir together the brown sugar, oil and whipping cream. Pour over the biscuits. Bake at 350° for 30 to 45 minutes. Let sit 15 minutes. Invert pan.
Melt butter in saucepan. Add cornstarch and cocoa, blending well. Add water and honey, stirring, until blended. Then cook and stir over medium heat until mixture thickens. Remove from heat; add marshmallows and vanilla. Stir until marshmallows are melted. Makes 1 1/4 cups sauce. Refrigerate.
Add boiling water to Jell-O, then add the 3/4 cup cold water. Chill until slightly thickened. Add all other ingredients to Jell-O mixture and pour into slightly oiled 13 x 9-inch pan. Chill overnight. Cut into squares and serve on lettuce leaf. A dash of horseradish added to mixture gives a little more zest. Serves 12.
Finely chop 1/2 cup pecans; reserve remaining pecan halves for garnish. Into large bowl, measure chopped pecans and remaining ingredients. Knead until mixture holds together. Preheat oven to 350°. Between 2 sheets of waxed paper, roll half of dough 1/4-inch thick. With 2-inch flower-shaped cookie cutter, cut dough into rounds. With pancake turner, place rounds 1 inch apart, on ungreased cookie sheet. Press a reserved pecan half into each. Bake cookies 10 minutes or until lightly browned. Cool cookies slightly on cookie sheet; carefully remove to wire rack to cool completely. Repeat with remaining dough, trimmings and pecans. Store cookies in tightly covered containers. Contain 70 calories each. Yields about 5 1/2 dozen cookies. Time: About 2 hours before serving.
Place all ingredients in blender or food processor and blend 5 to 6 seconds or until mixed. Drop by tablespoons into hot, greased frying pan. Turn when bubbles appear on surface and cook one minute more.
Beat eggs with spices and oil slightly. In casserole, make layers beginning with chilies, egg mixture, onion and cheese. Bake in 325° to 350° oven for about 30 minutes or until eggs are set.
Saute almonds in margarine until golden, then add the lemon juice and pinch of salt. Heat the beans and pour mixture over.
First, empty sorbet into large punch bowl. Second, pour in can of orange juice. Third, pour in Sprite and ginger ale. May foam at top but it's okay. Stir until sorbet has completely melted. Chill until ready to serve. Makes about 10 servings.
Mix together eggs, oil, vanilla, sugar, zucchini and maple flavoring. Set aside. Sift all dry ingredients and add to egg mixture. Add raisins and nuts. Spoon into 2 small loaf pans or 1 large loaf pan, well greased. Bake 1 hour at 375°.
Cream butter, sugar and salt together until light and fluffy. Combine sweet potatoes, eggs, corn syrup, vanilla and pecan halves, mixing well. Add sweet potato mixture to creamed mixture. Pour into pastry shell and bake at 375° for 50 to 55 minutes or until knife inserted in center comes out clean. Makes 8 to 10 servings.
Combine margarine, flour and pecans. Press into 13 x 9-inch pan. Bake at 375° for 15 minutes. Cool completely. Combine cream cheese, powdered sugar and 1 1/2 cups Cool Whip. Blend thoroughly; spread over crust. Combine both puddings and milk; beat 2 minutes. Spread over layer. Spread remaining Cool Whip over top. Sprinkle with pecans and grated chocolate. Refrigerate.
In skillet over medium heat, saute mushrooms in butter for 3 minutes or until limp. Stir in peas, breaking apart. Cover and steam for 4 minutes or until peas are tender. Stir in chicken, pimento and pepper. Keep stirring and bring to a boil. Remove from heat and stir in cheese until melted and blended. Serve over patty shells, biscuits or noodles.
Mix Creole seasoning, pepper and flour in 1-gallon Ziploc bag; salt to taste. Place deer meat in mixture and shake; remove and place in deep frying pan with hot cooking oil. When meat rises to top (3 to 5 minutes), remove, drain and serve.
Preheat oven to 350°. Cook macaroni according to package directions. Combine cheese, egg, milk, salt and pepper in a large bowl. Mix well. Stir in macaroni. Spoon into buttered 9 x 13-inch baking dish. Sprinkle with paprika. Bake 45 to 60 minutes. Serves 8 to 10.
Cream butter, sugar, peanut butter, egg and vanilla. Add sifted dry ingredients, alternating with milk. Melt chocolate chips over warm water; cool slightly. Roll dough until 1/4-inch thick. Spread with chocolate. Roll like a jellyroll; chill for 1/2 hour or more. Slice about 1/4-inch. Put on cookie sheet. Bake at 350° for 8 to 10 minutes.
Boil and drain spaghetti. Brown hamburger. Drain grease. Combine and mix above ingredients. Add tomato juice until mixture is soupy. Put in a baking dish (13 x 9-inch) and bake at 350° for 20 minutes. Add Mozzarella cheese. Heat until cheese is melted. Cut into squares to serve. Reheat leftovers in microwave oven. Tastes great.
Combine these 3 "cans" and heat to boiling. This is quick and easy and tastes as good as homemade.
Prepare pie dough for 2-crust pie. Spread rhubarb over the bottom of crust. Mix flour, sugar and salt; then add beaten eggs and mix well. Pour over rhubarb. Bake at 350°.
Combine all ingredients in a mixing bowl, except the nuts, and beat with an electric mixer for 4 minutes. Add the nuts and spread in a buttered pie pan. Bake 30 minutes at 325°. Serve with whipped cream or ice cream. Serves 6.
Mix all the ingredients together. Seal tightly in a jar or Tupperware container, and let set for a few days. Shake ingredients, and potpourri is now ready to use!
Cook lentils. When tender, place in baking dish and add tomatoes. Saute pepper and onion in oil. Add all ingredients to lentils, plus salt (if lentils were not salted during cooking). Bake at 325° for 45 minutes. Serves 4 to 6.
Mix first 3 ingredients in a 1 cup measuring cup. Add enough Pet milk to make 1 full cup. Add this mixture to 2 to 2 1/2 cups flour in large mixing bowl. Mix well until dough consistency. Next, roll out very thin and cut into 1 x 3-inch strips. Drop into boiling chicken broth. Cook approximately 20 minutes.
Saute carrots, onions and celery in butter until tender. Cook potatoes in chicken broth. Add carrots, onions, celery and ground beef to broth. Make white sauce and add to thicken. Add cheese, basil and parsley. Heat to melt.
Cook and drain noodles. Slice and fry small onion in melted stick or margarine. Add the cheese to the potatoes; cover and let cheese melt in the potatoes. In 9 x 13-inch pan, place half of the noodles. Add the potatoes and cheese and then top with the rest of the noodles. Pour butter and onions over top. Cover with foil and bake in preheated 350° oven for 30 minutes.
Combine all ingredients and melt in microwave. Pour into plastic container while warm. Let cool; then cover and refrigerate. This keeps several weeks. Serve with any crackers.
Cook broccoli according to instructions on package with the chopped onion. Mix in rice, cheese, milk and water from the broccoli. Place in baking dish. Put Durkee onions over the top and bake at 375° for 45 minutes.
Mix in order and beat well. Bake in 9 x 13 pan at 350 for 40 minutes.
Saute onion in butter until tender. In a large bowl, combine stuffing and beef bouillon. Add all but the last 2 ingredients. Mix lightly until well blended. Shape into a loaf and place in a shallow baking pan. Bake at 375° for 30 minutes. Pour tomato sauce over top and sprinkle with oregano. Continue baking 30 minutes longer. Serves 4 to 6.
Fix macaroni and cheese according to directions. Add tuna and peas. Stir well.
Combine frosting mix, corn syrup, extracts, food coloring and boiling water in small bowl of electric mixer. Beat on high speed until stiff peaks form, about 4 to 6 minutes.
Pour cider or juice into a saucepan. Add candies. Cook over medium heat. Heat until candies melt.
Brown hamburger, onion and chili pepper. Mix together with beans, tomatoes and dry ingredients. Stir together. Cook about 30 minutes.
Boil sugar, cocoa, margarine, milk and salt 2 minutes. Stir in remaining ingredients quickly. Quickly drop in mounds onto wax paper. Store in sealed container.
Makes 4 to 6 servings. Brown meat, onion and green pepper. Drain. Stir in tomatoes and the pizza sauce. Simmer 15 minutes. Prepare pizza dough as directed on package. With greased fingers press dough onto bottom and halfway up sides of greased 13 x 9-inch pan. Cover with half of the meat mixture and Mozzarella cheese. Repeat with remaining meat sauce and cheese. Sprinkle with grated Parmesan cheese. Bake at 425° for 20 to 25 minutes. Let stand 10 minutes before serving.
Cut chicken into 1-inch pieces and cook chicken and next 3 ingredients in hot oil in a Dutch oven until lightly browned. Add tomatoes and next 5 ingredients; cover, reduce heat and simmer 20 minutes. Top individual servings with garnishes as desired.
Combine meats and broth; heat to boiling. Add seasonings. Stir in corn meal slowly, stirring constantly. Cook 30 minutes; add cayenne. Pour into pan. Chill until firm. Cut in thin slices and fry.
Peel potatoes and dice. Soak in cold water. Fry ham and onions together until nicely browned. Drain diced potatoes and place layer in bottom of stew pot. Add layer of ham and onions then sprinkle with parsley. Repeat layers until all is used. Cover completely with water. Bring to boiling point over medium heat and cook until potatoes are tender. Add milk, salt and pepper.
In large skillet, cooke & stire ground beef & onion in butter until onion is tender. Stir in flour, salt, garlic salt, pepper and mushrooms; cook 5 minutes stirring constantly. Remove from heat. Stir in soup; simmer 10 minutes uncovered. Stir in sour cream; heat through. Serve over noodles or rice.
Combine 2 teaspoons sugar and cornstarch in water in glass measuring cup. Microwave for 1 1/2 to 2 minutes, stirring every 20 to 30 seconds until mixture is clear and thick. (Watch closely in microwave so it doesn't boil over.) Cool slightly. Beat egg whites with salt and vanilla until soft peaks form. Gradually, add remaining sugar. Stir in cornstarch mixture gradually and beat until meringue stands in stiff peaks.
Whip bananas until light. Set aside. Cream margarine and sugar. Add eggs. Sift flour and soda. Add to first mixture. Add nuts, bananas and lastly chocolate chips. Pour into greased loaf pan. Bake at 350° for 1 hour. Makes 1 loaf.
Combine jello's dry. Follow directions on box to make jello. Slice bananas into jello. Add drain pineapple (reserve juice). Add marshmallows. Mix together and pour in 13 x 9-inch dish to congeal. Place in refrigerator. Mix reserved juice, flour, butter, beaten egg and sugar. Cool over low heat until thick. Cool. Add Cool Whip. Spread over jello. Top with nuts.
Beat eggs; add sugar and milk. Mix well. Pour in crust; dot with butter and sprinkle with nutmeg. Bake at 325° until a silver knife comes out clean, about 30 minutes.
Mix eggs, oil, pumpkin and sugar. Sift flour, soda, nutmeg and salt. Mix egg mixture with flour mixture. Mix well. Fill 4 well buttered coffee cans 1/2 full (1 pound cans). Bake at 350° for 65 minutes. Cool in cans.
Cut liver into strips and set aside. Chop onion into medium pieces or you can slice. Saute onion in a frypan with oil and butter. Dip liver strips into flour; add to onion mixture in frypan. Should cook within 3 to 4 minutes. When liver is cooked, top with sage leaves and serve.
Combine first 3 ingredients and press into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool. Mix jello with boiling water; add cold water and berries and chill until partially set. Cream together cream cheese, sugar and Cool Whip, then fold into jello mixture and pour over cooled pretzel crust. Chill until firm. Enjoy!
Cook onion and beef in oil until onions are soft. Stir in soup, sugar and mushrooms. Cover and cook over low heat for 30 minutes to blend flavors. Stir in sour cream just until steaming hot. Do not boil. Serve over hot buttered cooked noodles. Serves 6.
Combine all ingredients in a skillet and let bubble a few minutes on stove. Spoon generous helpings onto round sandwich buns. Makes enough to fill 12 good picnic sandwiches. A few pickles taste mighty good tucked in these too!
Cut potatoes in half lengthwise; slice 1/4 inch thick. Rinse in cold water; drain thoroughly. Mince garlic and put through press. Melt butter in small saucepan; add garlic and cook on medium heat for 1 minute. Place potatoes in large bowl; add butter/garlic mixture, half the Parmesan cheese and seasonings. Stir until well coated; pour into greased shallow baking dish. Top with remaining cheese; bake at 400°, uncovered, until golden brown, about 30 minutes. Do not stir or turn while baking.
In a 2 cup glass container with handle, combine peanut butter chips and 2/3 cup sweetened milk. Cook in microwave on 100% power for 1 to 1 1/2 minutes, stirring after 1 minute, until chips are melted and mixture is smooth. Stir in 1/2 teaspoon vanilla. Spread evenly into foil lined 8-inch square pan.
Heat butter. Add onion and saute about 4 minutes. Add broth and cauliflower; heat to boiling point. Add cream; do not boil. Season to taste. Serves 6.
Mix all ingredients until well blended. Put on board. Knead until smooth and satiny. Tint with food coloring, if desired. Make into small balls. Roll in nuts. Store in airtight container.
In 2-quart glass measuring cup, combine first 5 ingredients. Microwave on High 5 minutes. Stir well until sugar dissolves. Microwave on High 9 to 11 minutes or until mixture reaches 234°. Let stand about 30 minutes.
Mix all ingredients together in a large cooking pan. Stir over medium, then low heat until thick. Knead on table until smooth. Store in airtight container. Have fun!!!
Combine pecans and melted butter in shallow baking pan; stir to coat pecans. Bake at 350° for 10 minutes, stirring twice. Cool; set aside.
Spray pans. Put frozen rolls in bottom of 9x13-inch or 9x14-inch pan. Or, cut balls in half and put half in bottom. Cover with half of the mixture and repeat in bundt pan or angel food pan. Bring butter and cup of brown sugar to boil. Drizzle over frozen rolls. Cover with plastic wrap. Leave on counter overnight. Bake at 350 degrees for 30 minutes. Turn out on plate. Enjoy!!!
Mix together and drop by spoonfuls on lightly greased cookie sheet. Bake at 350° until brown.
Cream butter and sugar. Add vanilla, salt and flour. Fold in nuts and cherries. Form into rolls and put in freezer overnight. Slice rolls thin with sharp knife. Place on greased cookie sheet. Bake at 375° for 10 minutes.
Cook chicken in water until tender. Remove and debone chicken. Skim fat from broth and add water to bring to at least 3 quarts. Add vegetables to broth and bouillon and canned broth. Cook until vegetables are about half done. Add noodles. When noodles are almost done, add chopped chicken and salt and pepper to taste. Add additional water and seasoning as desired.
Mix first 3 ingredients and put in a 9 x 13-inch pan. Mix cake mix according to directions on box. Pour on top of rhubarb. Bake in a 350° oven for 55 to 60 minutes.
Mix yeast in water, mix other ingredients except margarine, add yeast mixture. Roll out like biscuits and cut, dip in margarine, place in pan and let rise for 1 hour. Bake 10 to 15 minutes at 450°.
Dissolve yeast in 2/3 cup warm water and sprinkle 1 teaspoon sugar over yeast when you put in cup.
Separate pieces of chicken. Sprinkle with salt and pepper and roll in flour. Melt fat in skillet and saute chicken; brown both sides. Remove chicken from skillet. Brown onion and garlic in the fat left in skillet. Add remaining ingredients. Place pieces of chicken on top of sauce. Cover and simmer 45 minutes or until tender. Remove garlic clove. Serve on hot platter with Mexican corn. Makes 4 servings.
Mix shortening and sugars. Add beaten eggs. Sift flour, salt and soda. Add to mixture. Stir in vanilla, chips and nuts. Bake 10 to 12 minutes each pan full at 350°.
Boil chicken until well done; saute sausage and onion together. Place chicken in a bread pan; place sausage and onion over chicken. Mix in milk and then brown gravy and mix together. Pour over chicken; place in oven for 15 to 20 minutes.
Cream shortening and sugar; add egg and mix well. Add sifted flour and dry ingredients, then apples. Bake 50 minutes at 350° in an 8 x 8-inch pan.
Combine flour, salt and dash of pepper; coat meat cubes in seasoned flour. Brown in hot shortening in Dutch oven; add soup, 2 1/2 cups water, onion, basil, potatoes and carrots. Cover and bake in 350° oven for three hours. One hour before cooking time is up, add 1/2 cup of red wine or water. Stir; then return to oven.
Cream and blend together. Press dough into greased 10 x 15 jelly roll pan. Bake at 375° for 15 minutes. Take out and spread 1 (12 ounce) jar of black raspberry jam or jelly on hot crust.
Slice angel food cake 3 times. On bottom layer, put 1/3 of the strawberries, plus some juice. Mix Cool Whip, lemon juice and Eagle Brand milk. Cover layer of cake with mixture. Add next layer of cake, strawberries and Cool Whip mixture. Add last layer of cake, strawberries and Cool Whip mixture. Refrigerate 1 hour. Eat! Eat! Eat! Um Umm! It's soooo good!
Put coarsely cut cabbage in greased casserole. Stir in grated cheese and milk. Season to taste. Sprinkle with crumbs and dot with butter. Bake in moderate oven (350°) for 35 minutes. Serves 4.
Mix crumbs, coconut and powdered sugar. Add juice and mix well. Form into 1-inch balls. Roll balls in additional powdered sugar. Store in covered container overnight. Makes about 3 dozen. May have to refrigerate before making balls.
Cook the Progresso lentil soup according to the directions on the can. At the same time, cook the rice according to the package directions for 1 cup rice.
Beat orange juice with sherbet and ice cream. Pour into punch bowl. Add ginger ale and stir. Serve at once.
Mix chicken, celery, onion, oranges, salt and almonds. Fold in salad dressing, whipped topping and noodles just before serving. Mix well.