HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter with oil in large kettle. Add onions. Stir and cook, uncovered, over low heat for 15 to 20 minutes, stirring occasionally. Add sugar and salt and cook 15 to 20 minutes, stirring occasionally. Sprinkle on flour and cook 2 to 3 minutes, stirring to brown. In another pan, bring stock to simmer, then pour it over the onions. Add herbs and white wine. Simmer on low heat, partially covered, another 20 to 30 minutes. Add salt and pepper if needed.
Stir together peanut butter and corn syrup. Add cornflakes and stir until coated. Press in cake pan or pie pan. Chill. Put ice cream in crust and freeze. Remove 10 minutes before serving. Top with chocolate syrup and salted peanuts.
Grease a 9 x 13 x 2-inch pan. Crush crackers. Mix nuts and baking powder. Beat egg whites; add sugar and vanilla. Fold crackers, nuts and baking powder mixture into egg whites. Bake at 300° for 40 minutes; cool completely.
Cream sugar and shortening. Add eggs and 1 cup bananas. Sift flour and baking powder. Add pecans and add to mixture. Dissolve soda in water and add to mixture. Bake at 325° for 45 minutes or until done.
Combine ingredients in blender and whirl until smooth. Serve cold in frothy glasses. Number of servings: 2.
Prepare cake as directed in a 9 x 13-inch pan. While hot, put holes in cake, then pour cream of coconut and Eagle Brand milk over cake. Let cool. Next, layer crushed pineapple, Cool Whip and coconut. Top with crushed pecans and cherries. Let set overnight in refrigerator before serving. Keep refrigerated.
In large bowl, cream butter with pudding mix and cinnamon until fluffy. Add eggs, one at a time, beating after each. In separate bowl, combine milk, pineapple with juice, raisins and vanilla. By hand, blend milk mix to creamed mix (will look curdled). Fold in bread. Pour into ungreased 2-quart casserole. Place in pan of water; bake at 325° for 1 hour and 15 minutes. (An 8 x 8-inch pan, bake 1 hour.)
Stir milk into lemonade. Add Cool Whip. Put in graham cracker crust. Chill until firm. (Can be frozen.)
Combine spices and mix with shrimp. Add several bay leaves. Steam over vinegar and water or beer. (Steaming only takes a couple of minutes.) Do not overcook.
Mix dry Italian dressing with Zesty dressing; set aside. Cook tri pasta; cut all other ingredients. Mix all together. Let it all set overnight.
Mix the first 3 ingredients. (Can be prepared 4 hours ahead. Cover and	refrigerate.) Add champagne to orange juice mixture. Fill tall glasses	with ice. Pour mixture over. Makes 10 cups.
Split an avocado. Chop up and mix together with hard-boiled eggs and onion that you have browned. Add mayonnaise, salt and pepper. Serve on crackers or as dip.
Beat eggs and oil together. Add dry ingredients and flavoring. Bake in greased tube pan for 1 hour at 325°.
Pound steak. Brown; salt and pepper. Add remaining ingredients. Cook 1 1/2 hours in ordinary cooker. Cook 1/2 hour in pressure cooker.
Combine all ingredients; chill. Serve with crisp lettuce. Makes 2 cups.
Season pork chops; cut into chunks. Cut raw potatoes into chunks. Add potatoes and pork chops into individual packs of aluminum foil. Add hot sauce and butter. Bake at 400° approximately 45 minutes.
Brown ground meat and drain fat. Add taco seasonings and mix; set aside. Heat refried beans and set aside in a baking dish. Add a layer of beans, ground meat and then a layer of cheese. Add another layer of beans, meat and cheese. Bake at 425° for 10 minutes or until hot and cheese is melted. Add tomatoes, onions and olives (chopped up) as a topping and sour cream, if you like or eat it as is.
Dissolve jello in water. Add drained pineapple, thawed strawberries, bananas and walnuts. Put 1/2 of mixture in mold. Place in refrigerator until set. Spread with sour cream. Put balance of mixture on top. Let set. Serves 18.
Combine sugar, oats, cinnamon and salt. Add eggs and milk; mix well. Add margarine, then syrup and blend well. Add vanilla. Sprinkle bottom of unbaked pie shell with pecans. Pour mixture over pecans and bake at 325° until firm. Makes 6 to 8 servings.
Mix all ingredients and pour into a 9-inch square pan (greased). Bake at 350° until firm.
Crumble and brown hamburger with onion. In greased casserole dish, layer half hamburger, peas and rest of hamburger. Pour on tomato soup; top with mashed potatoes. Dot top with margarine; sprinkle with Parmesan cheese, if desired. Bake at 350° for 40 minutes.
Break angel food cake in small pieces and put into large oblong dish. Mix first 4 ingredients and pour over cake. Top with pie filling. Refrigerate.
Dissolve yeast with warm water and set aside. Put sugar, salt, oil and honey in a bowl. Add scalded milk and mix. Let this cool to room temperature and then add yeast and water and mix again. Add 5 cups whole wheat flour, then one at a time, until all is used.
Dissolve jello in boiling water, then add 7-Up. When cool, add pineapple and bananas. Put in refrigerator and chill until almost set. Place marshmallows over top of salad and put back in refrigerator. Add topping.
Mix all ingredients. Bake at 350° for 30 minutes. If desired, crumble additional crackers on top and bake until crisp.
Cook broccoli according to package directions, omitting salt; drain well. Combine eggs, soup and oregano; mix well. Stir in tomatoes and broccoli. Spoon mixture into a lightly greased 10 x 6 x 2-inch baking dish; sprinkle with Parmesan cheese. Bake casserole, uncovered, at 350° for 30 minutes or until bubbly.
Combine peas and water in large kettle. Bring to a boil; simmer 2 minutes. Remove from heat. Cover and let stand 1 1/2 hours. Add ham bone, salt, pepper, marjoram and onions. Cover and simmer 1 1/2 hours. Add carrots, celery, ham from bone and potatoes. Continue simmering until tender, about 45 minutes. Add more salt, if needed. Makes about 3 1/2 quarts.
Prepare cake mix as directions on box. Spread evenly on ungreased large cookie sheet. Bake at 350° until golden brown on top, about 10 to 15 minutes. Let cool slightly. Loosen sides and turn onto a clean dish towel. Start at one end and roll cake up in the towel. Cool completely in towel.
Drain cherries well on paper towel. Combine butter, syrup, salt and powdered sugar. Knead until smooth. Shape about 1 teaspoon sugar mixture around cherry, covering completely. Put on wax paper and refrigerate 1/2 hour. Dip in melted chocolate.
Put all the ingredients in a jar in a dark closet for at least two weeks (the longer the better). Strain to serve. Save the cranberries to make your best ever cranberry nut bread.
Cook chicken in 1 tablespoon oil in skillet 5 to 7 minutes. Stir in undrained tomatoes, broth and 1/2 cup water; bring to boil. Stir in corn, peas and rice; cover and remove from heat. Let stand 5 minutes. Serves 4.
Boil chicken, cool and cube. Save some broth. Add cream of chicken and celery soups and onion. Bring to a boil in crock-pot. Cook stuffing, using box directions, but use only 1 1/2 cups of water. Mix with chicken mixture. Add some broth, if desired. Serve on bread buns.
Cream together first 4 ingredients. Mix last remaining ingredients, except for chocolate chips and nuts. Place into greased and floured 9 x 13 x 2-inch pan. Mix together chocolate chips and nuts; sprinkle on top of cake.
In large mixing bowl, combine cereal and milk. Let stand for 3 minutes. Add egg and oil. Mix well. Add flour mixture, stirring only until combined. Pour into 2 1/2-inch lightly greased muffin pan cups. Bake at 400° for about 20 minutes. Serve warm.
Place all in crock-pot and cover beans with water. Cook all day until beans are soft. Serves 10 to 12.
Thaw bread dough. Roll out on a lightly floured surface to an 8 x 15-inch rectangle. Spread apple filling and sprinkle cinnamon and sugar. Roll up tightly, jelly roll fashion, to make a 15 inch roll. Pinch to seal the ends and seam. Cut into 1 1/2 inch rolls using very sharp serrated knife or cut by wrapping thread around the roll, cross the ends of the thread and pull until cut. Place in a greased 9 x 13-inch pan. Let dough rise until double. Bake 20 to 25 minutes in oven preheated to 350° or until golden brown. Invert on plate and cool on a rack. Drizzle glaze made from confectioners sugar, milk and vanilla.
Mix together. Pour back in marshmallow jar. Strawberries are real good served with this dip. Put a little on a plate and dip fruit into it. Served with all kinds of cut up fruit.
Spread peanut butter on one slice of bread. Spread jelly on the other slice of bread. Put slices together (with peanut butter touching jelly). Cut diagonally into halves. Serve on a plate.
Place peppers in 2-quart glass baking dish. Set aside. Combine remaining ingredients except water in medium bowl. Mix well. Spoon meat mixture into green pepper halves. Pour water in bottom of dish. Cover with plastic wrap. Microwave on Roast for 22 to 24 minutes or until done (Medium to Medium-high). Let stand covered 5 minutes before serving. Makes 8 servings.
Mix pineapple, oranges and cottage cheese; add dry Jell-O. Stir in Cool Whip. Sets up fast and is very tasty. Can be halved to make smaller salad.
Grease 13 x 9 x 2-inch pan with oil or butter. Pour the uncooked rice on bottom of pan. Place chicken over rice. You may season the chicken with salt and pepper before placing on rice. In a saucepan, combine the cream of chicken soup with 1 1/2 cans of water. Cook until smooth. Pour this over the chicken and rice. Cover with chopped onion. Cover with aluminum foil and bake in a 350° oven for about 1 hour and 15 minutes.
Mix mayonnaise into beaten eggs. Stir in Ranch mix. Add to cooked and drained zucchini. Pour into a greased casserole dish. Stir in crumbled saltines and sprinkle on grated cheese. Bake at 350° for 20 minutes or until knife comes out clean.
Steam carrots in salted water 20 minutes or until just tender; drain. Melt butter in saucepan and stir in preserves until blended. Add nutmeg, salt, orange peel and juice.	Toss carrots with fruit mixture until well coated. Garnish with parsley. Serve at once.
Mix all together. Place on lightly greased pan. Pat into shape of a T-bone steak (1-inch thick). Broil. Serve immediately. Amount: 6 servings.
Cut a 1/2-inch horizontal slice from top of cake. Then carefully hollow out remainder of cake, leaving 1/2-inch shell on bottom and sides including around the hole. Dissolve gelatin in boiling water. Add cold water if using fresh strawberries or juice from thawed berries (if using frozen). If not enough juice, add water to make 2/3 cup. Add berries and chill until slightly thickened. Prepare Dream Whip as directed after gelatin is slightly thickened. Blend 2 cups of Dream Whip or Cool Whip with the gelatin mixture. Spoon part of the gelatin mixture into the hollow cake.
Dissolve jello in water. Add sherbet, cream cheese, marshmallows and oranges. Mix well. Add Cool Whip and refrigerate until firm.
Cream sugar and shortening. Add egg and blend. Add vanilla and water. Mix with flour, salt and soda (which have been sifted together). Stir in nuts. Spread into a 13 x 9-inch greased pan. Sprinkle chocolate chips and put into a 375° oven for 2 minutes, then remove and run a knife through the batter, making a marbled effect. Return to oven and cook 10 minutes. Let cool slightly; cut into squares.
Place all ingredients in blender, beginning with liquids. Blend at high speed for 20 to 30 seconds. Scrape down sides of the container. Blend a few more seconds. Crepe batter made in a blender can be used immediately or refrigerated until needed. If mixture thickens on standing, thin to the right consistency with a little milk. Crepe batter should be thin enough to run freely around the bottom of the crepe pan when it is tilted.
Cream the brown sugar, shortening and margarine in a mixer bowl until light and fluffy. Add the eggs. Beat for 1 minute. Add the flour, salt, baking soda and vanilla and mix well. Stir in the pecans. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 375° for 9 minutes. Cool on the cookie sheet for several minutes. Remove to a wire rack to cool completely. Yields 72 servings.
Beat eggs; add milk. Sift flour, measure, add salt. Combine with egg mixture. Add melted butter. Beat slightly (may appear lumpy). Pour into well-greased custard cups. Bake for 1 hour at 350°. Makes 8 popovers.
Soak wheat in cold water for at least 1/2 hour. Squeeze dry by pressing between palms of hands. Chop onions, parsley, mint leaves and tomatoes very fine. Add wheat, lemon juice, oil, salt and pepper. Mix well. Serve with fresh lettuce leaves, grape leaves or steamed cabbage leaves. The leaves are to be used like scoops. Serves 6.
Cream shortening and sugar. Dissolve cocoa in boiling water. Add baking soda to hot coffee. Combine flour and baking powder. Add all ingredients to creamed mixture. After adding flour, beat only until flour disappears (mixture will be thin). Bake at 350° for 30 to 40 minutes.
Spread prepared mustard on pork chops, then flour. Brown chops and cook thoroughly. Pour soup and water and let simmer. Serve with mashed potatoes. Mmm good!!
Mix together the flour and salt; make hole and pour in 1 cup of coffee. Mix together. Add additional coffee if necessary. Form into balls and store in plastic bags. Roll out to 1/4 inch. Cut and decorate. Punch ornament holes. (Can use cookie cutters.) Bake at 350° for 3/4 to 1 1/2 hours on cookie sheets. Ornaments can be painted and/or shellacked, if desired.
Heat oven to 350°. In large bowl, cream together margarine and both sugars. Beat in eggs and vanilla until well blended. In medium bowl, combine next 5 ingredients. Add to creamed mixture; stir to combine thoroughly. Stir in apples and walnuts. Spoon into greased 10-inch Bundt or tube pan. Bake for 50 to 60 minutes or until an inserted toothpick comes out almost clean. (Because of the apples, the toothpick will be moist.) Cool on wire rack for 10 minutes; turn out onto serving dish. When completely cooled, dust with confectioners sugar. Serves 16. Refrigerate leftovers.
In glass or crockery bowl, alternately layer cucumbers and onions. In pan, combine all other ingredients. Bring to boiling, stirring until sugar is dissolved. Pour vinegar mixture over cucumbers and onions. Cool slightly. Cover tightly. Refrigerate 24 hours before using. Store up to 1 month in refrigerator. Makes 7 cups.
Mix all ingredients together. Serve with vegetables. Should use Hellmann's mayonnaise or taste will not be the same.
Shell shrimp. Boil shells in water to cover for 30 minutes. In frying pan, saute butter, oil, garlic and parsley; allow to cool. Discard shells. Add water to frying pan. Reduce heat and simmer. Clean and cut shrimp in chunks, add to frying pan and simmer 30 minutes. Add salt to taste. Serve over linguine.
Cook noodles in boiling water for about 8 minutes. Drain. While noodles are cooking, mix all other ingredients together. Then add to cooked noodles. Put into very large Corning Ware (or 2 large baking dishes). Cook, uncovered at 350° for 45 minutes to 1 hour.
Mix together. Pour into greased pan. Let set overnight. Bake at 350° for 1 hour or until cooked.
Combine butter and cracker crumbs and press into a 9 x 13-inch pan. Beat	eggs on high for 4 minutes. Add powdered sugar, butter, milk and vanilla.	Beat well and spread over crumb crust. Chill for 30 minutes. Add pineapple, bananas and frozen topping to	top of filling. Sprinkle with pecans, top with cherries.
Blend first 3 ingredients. Cook, stirring constantly, until mixture is thick and clear.
In large saucepan, cook carrots in boiling water to cover until tender. Drain and set aside.
Mix all ingredients carefully. Pour into loaf pans. Bake at 300° for 30 minutes or until cake tests done.
Cream together shortening, sugars and eggs. Mix dry ingredients together and add to creamed mixture. Stir in chips and nutmeats. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 minutes at 350°.
Cook angel hair pasta according to package directions and toss with butter to coat. Saute scallops in butter until firm, but not tough. Stir in heavy cream and salsa. Simmer until warmed through; sprinkle in chopped parsley and pour over cooked pasta. Garnish with parsley sprigs and lemon wedges. Delicious!
Chill vegetables, rice and shrimp. Combine and blend together the oil, vinegar, soy sauce, curry powder, salt, monosodium glutamate, celery seed and sugar; beat to blend well. Pour dressing over chilled vegetable-rice-shrimp mixture. Toss slightly. Refrigerate until ready to serve.
Cook hamburger and drain. Add next three ingredients. Mix well. Cool over low heat. Add cheese last. Cook until all cheese is melted. Serve with chips.
Heat oven to 500°. Pour about 1 cup water into a roasting pan. Put the ribs, fat side up, on a rack in the roasting pan and sprinkle with salt and pepper. Roast 20 minutes. Reduce heat to 300° and continue roasting until the ribs are tender, about 2 1/2 hours longer.
Mix sugar, margarine, egg, water and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonfuls 2 inches apart on an ungreased cookie sheet. Bake at 350° for 10 to 12 minutes.
Fill a large bowl about 3/4 full of flour. Make a shallow well in flour; cut in shortening until it crumbles. Add buttermilk and knead until it forms a ball. Roll out onto floured surface until 1/2-inch thick. Cut with biscuit cutter and place on greased biscuit pan. Bake in a hot oven, about 400°, until browned. I just pinch the dough off and roll biscuits slightly in hand before putting them in pan instead of rolling out dough.
Preheat oven to 350°. Melt butter in a 13 x 9-inch pan. Put remaining ingredients in layers in pan. Bake 20 to 30 minutes. Cut into squares before serving.
Fry bacon. Add flour to bacon drippings. Stir in sauerkraut. Mix. Place sauerkraut mixture and bacon pieces in crock-pot. Add all others. Cook on low, 7 to 9 hours (high, 3 to 4 hours).
Combine all ingredients together. Mix lightly. Shape into 4 patties and place in ungreased shallow pan. Bake in hot oven at 400° for 25 minutes. Remove, sprinkle with Parmesan cheese and garnish with green olives. Serve with noodles. Makes 4 servings.
Beat together cream cheese and mayonnaise. Add remaining ingredients and chill. Serve on small breads or crackers.
Mix all ingredients together well. Pour into a rectangular pan and bake at 450° for 45 minutes to 1 hour.
Puree fruit and vegetables in small batches in a food processor, adding white grape juice as necessary to keep the blade from clogging. Do not puree completely; the gazpacho should be chunky. Transfer the mixture to a bowl; add the remaining grape juice, lime juice, chopped mint, salt and white pepper to taste. Cover and chill at least 4 hours.
Mix first 5 ingredients and 3 quarts water in a 2 gallon container. Add the 3 sodas. Makes 48 (7 ounce) cups.
Cook broccoli according to package and mix with next 5 ingredients. Melt margarine and mix with herb dressing. Spread on top of casserole and bake for 30 minutes at 350°.
Cook onion in bacon grease until translucent. Add salt, pepper, sugar and flour; stir. Add vinegar. Add 1/2 cup water. Bring to boil. Add potatoes and celery seed.
In medium bowl, combine beef, egg and crumbs; shape into 16 meatballs. In 10-inch skillet over medium heat in hot salad oil, brown meatballs. Spoon off fat. Add gravy. Reduce heat to low; cover. Simmer 20 minutes. Stir occasionally. Serve with rice.
Combine ingredients and chill. Just before serving, add 1/2 pint whipped cream to the Dressing and fold into the salad.
Thaw spinach and squeeze out all water. Combine all ingredients except eggs. If serving as salad use diced Cheddar cheese (1/2 inch cubes) and garnish top with sliced eggs. If a cracker spread is desired, change Cheddar cheese to shredded variety and add a little more Miracle Whip for easier spreading. Eliminate eggs. Extra horseradish and Tabasco give it some real zip. Also crumbled bacon as a garnish is an option.
Heat oil in large Dutch oven. Add cabbage and onion. Cook over medium heat until slightly browned, stirring often. While cabbage cooks, remove core from tomatoes with tip of sharp paring knife. Quarter 2 tomatoes and place in blender jar with garlic, tamari sauce and molasses. Blend at medium speed	until smooth. Add blended mixture to cabbage and bring to a boil. Chop remaining tomato and add to soup. Add chili powder and cumin. Stir in 1/2 cup water more, if needed. Simmer 15 to 20 minutes. Makes 4 servings.
Steam asparagus for 2 to 3 minutes in a small amount of water. Combine bouillon cubes, ginger, soy sauce, sugar and water; heat until bouillon dissolves. Serve garnished with radish slices.
Mix sugar, flour and salt. Add egg yolks. Gradually stir in lemon juice, lemon rind and water. Cook until thick. Pour into cooked pie crust. Top with meringue.
Mix together and roll very thin. Cut cookies with cookie cutters and bake in a 350° oven about 8 minutes.
Preheat oven to 375°. Grease 12 muffin cups or line with paper baking cups. In a large bowl, stir together flour, sugar, baking powder, Espresso powder, salt and cinnamon. In another bowl, stir together milk, butter, egg and vanilla until blended. Make a well in center of dry ingredients; add milk mixture and stir just to combine. Stir in chips. Spoon batter into muffin cups. Bake 15 to 20 minutes or until a toothpick tested in the center comes out clean. Cool 5 minutes before removing from tin. Serve warm or cool.
Mix together ingredients. Heat in 350° oven until bubbly. Serve with cracker or bagel crisps.
In skillet brown chops (use shortening, if necessary). Pour off fat. Add soup, chili and garlic salt. Cover. Simmer 15 minutes. Add peas and pepper. Cook 15 minutes more or until done. Stir occasionally. Makes 4 servings.
Beat sugar and oil together. Add eggs one at a time, beating between. Add pumpkin and beat. Sift dry ingredients together and add to first mixture. Add raisins and nuts. Grease 3 loaf tins and fill half full. Bake at 350° for 50 minutes. Bread is dark brown and moist.
Put Rice Krispies in a large bowl. On medium heat, melt sugar, Karo syrup and peanut butter. Pour mixture over Rice Krispies and stir. Spread mixture in buttered cookie sheet. In small saucepan, melt butterscotch chips and milk chocolate chips and spread over Rice Krispies.
Combine flour, sugar, baking powder, salt and cinnamon in bowl. Stir to mix. Whisk milk, eggs, margarine to blend; pour over flour mixture. Stir until ingredients are moistened. Stir in grated apple. Spoon batter into muffin tins, 2/3 full. Combine sugar, cinnamon and nuts. Sprinkle over batter. Bake at 375° for 15 minutes.
Grate Cheddar cheese and let both cheeses come to room temperature. Mix ingredients together and form into a ball. Roll ball into paprika and 1/2 cup chopped pecans. Serve with crackers.
Heat applesauce to boiling point in saucepan. Stir in gelatin until dissolved. Add 7-Up; mix well. Chill until partially set. Add pineapple; mix well. Pour into a 9 x 13-inch glass dish. Chill until set. Yield: 12 servings.
Combine all ingredients in large bowl. After mixing well, pour into greased 8 inch square pan and bake at 450 degrees for about 20-30 minutes or until brown.
Bring the butter, sugar, cocoa and milk to a boil for 1 minute. Remove from heat and add oats, vanilla and peanut butter. Mix well. Drop by teaspoonful onto waxed paper; let cool and serve.
Break hard pretzels into small pieces (the smaller, the better) or use pretzel sticks. Mix all ingredients except pretzels in a cake pan (13 x 9 x 2-inch). Add broken pretzels and coat thoroughly. Bake at 200° for 1 hour, turning every 15 minutes.
Melt chocolate, peanut butter and margarine. Pour over cereal; stir very good. Dump sugar over and shake to coat.
Cream shortening and sugar; add boiling water and allow to cool. Add yeast. Stir in beaten egg, salt and the shortening mixture. Add enough flour to make a soft dough, stirring with a wooden spoon.
Mix thoroughly. Put into a loaf pan. Cover with bacon. Pour over all tomato sauce. Bake 1 hour at 350°. Serves 6.
Beat egg whites until stiff, gradually adding in sugar, still beating. Fold in sifted flour and salt, coconut and vanilla. Drop on lightly greased baking sheet. Bake 15 to 20 minutes at 325°.
Bring nectar to boil and stir in jello. Cool. Add one can crushed pineapple (save juice). Soften cream cheese; add celery and nuts. Add juice to spreading consistency.