HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute 3 thinly sliced Spanish onions in butter. Lay in bottom of greased casserole. Sprinkle Swiss cheese over onions. Pour 2 cans cream of chicken soup over onions. Place 1/2-inch slices French bread on top of onion mixture. Put pat of butter on each round of bread. Bake, covered, for 25 minutes at 350°. Remove cover. With slotted spoon, press down on each bread slice until juices almost reach top of each slice. Bake an additional 10 minutes.
In large pan, saute shallots and garlic in butter and oil. Add shrimp and cook until pink and then remove shrimp and set aside. Add flour to pan with sauteed shallots and garlic and cook 1 to 2 minutes. Add chicken broth, wine and parsley and cook until thickened. Add heavy cream and continue to cook 4 to 5 minutes. Simmer gently. Add cooked shrimp to sauce and simmer gently until warmed and sauce is bubbling. Serve over 1 pound cooked linguine.
Mix together cake mix, oil, eggs and mandarin oranges. Bake in 325° oven 25 to 30 minutes. Cool completely.
Mix oatmeal and boiling water in bowl; let set 20 minutes. Beat white sugar, brown sugar, vegetable oil and egg together well. Add flour, salt, soda and cinnamon. Bake 35 minutes at 350°. While cake is warm, put on Topping.
Stir in 2 to 4 packages Italian dressing mix, made to directions (amount depends on the amount of vegetables you have). Sprinkle with 1/2 cup or more of Parmesan cheese. Refrigerate 4 hours or more before serving.
Combine salmon, pepper, onion, flour and cheese; mix. In separate bowl, beat eggs and milk. Put salmon mixture in unbaked pie shell. Pour egg and milk over the salmon mixture. Bake at 375° for 1 hour or until you can insert knife and it comes out clean. Let stand 10 minutes, then serve.
Core and mince apples, leaving on the skins. Beat the egg yolks. Add apples, pecans, lemon juice, cinnamon and sugar and mix well. Beat egg whites until stiff. Fold into apple mixture. Pour mixture into a flat, buttered baking dish and set the dish in a pan filled deep with hot water. Bake in preheated 350° oven for 45 minutes or until tester comes out clean. Serve hot with heavy or whipped cream.
Combine all ingredients except sour cream and bananas. Pour half of Jell-O mixture into baking dish and quick freeze. Spread sour cream over set Jell-O. Slice bananas and arrange on top of sour cream. Pour the rest of Jell-O mix on top and freeze.
Blend all together. Makes 6 patties. Broil 5 to 7 minutes. Baste toward last of cooking time with barbecue sauce.
Sprinkle pineapple, oranges, Cool Whip and cottage cheese with apricot or orange jello. Top with pecans. Stir well and chill.
Saute peppers and onions in butter. Drain off butter into bottoms of pans. Cook and drain spaghetti. Spread in pans. Pour 1 can sauce over each pan. Mix the 3 pounds of cheese together. Sprinkle a layer (1/2 of cheese) on each pan. Spread a layer of pepperoni. Spread on layers of peppers and onions (all of them). Sprinkle with oregano to taste. Spread on mushrooms, then a layer of remaining mixed cheese. Put another can of sauce on each pan. Top with layer of pepperoni. Sprinkle with Mozzarella. Cover and bake at 350° for 30 to 45 minutes. Broil to crisp up top.
Place flour and 1 teaspoon salt into a bowl. Stir in the suet and add water to make a soft dough. Turn onto a floured pastry board and knead until smooth. Roll into a rectangle about 10 x 12-inches.
Mix all ingredients and put in buttered casserole. Crumble Ritz crackers on top and dot with butter. Bake at 325° for 45 minutes.
Boil the meat. When done, cut into cubes no larger than 1/2-inch. Saute the onions until they are soft. In the hot oil, brown the boiled beef. Add all other ingredients and simmer 30 minutes with pan covered. Remove any fats prior to serving.
In saucepan, heat oil over medium heat. Stir-fry onion, mushrooms and green pepper until soft, but not browned. Add tomatoes, stock, pepperoni and basil. Cook until heated through. Ladle soup into 4 ovenproof bowls. Sprinkle with cheese. Broil until cheese melts and is bubbly or microwave on High for 1 1/2 minutes.
If you buy a packer-trimmed beef brisket, trim fat. Store- trimmed brisket usually doesn't need trimming. Marinate beef brisket with Italian dressing (enough to cover). Can marinate for as little as 1 hour or so or up to 3 or 4 hours or more, turning every so often in pan you are going to cook in. Pour 1 jar mushrooms (juice and all), beefy onion soup mix (mixed with 1/2 cup water) and brown gravy over meat.
The day before serving, beat eggs in a large bowl with a whisk. Add flour, baking powder and milk. Cut cream cheese in small cubes; add to egg mixture with the cottage cheese. Add grated cheeses, sausage, salt, onions and mushrooms. Butter a 9 x 13-inch casserole and pour mixture into dish. Dot with butter and a sprinkle of paprika. Cover and refrigerate overnight. Next day, bring to room temperature and bake at 350° for 45 minutes.
Cook macaroni; drain. Cook shrimp; peel. Heat oil or butter. Stir in cornstarch, salt, pepper and milk. Let bubble about 2 minutes. Stir in macaroni, shrimp, scallops, 1 1/2 cups cheese and wine. Pour into greased 2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 30 minutes. Serves 8.
Brown beef, onion, green pepper and garlic; drain fat. Add to beans, tomato paste and other ingredients. Simmer, uncovered, for 30 minutes.
In skillet, brown meat and onion. Peel, slice and cook potatoes in boiling water until tender. To meat mixture, add soup, sugar, salt and pepper and green beans. Mix well. Mash potatoes when done and add milk and egg.	In large casserole dish, put meat mixture; smooth potatoes on top and sprinkle with cheese. Bake at 350° for 30 minutes.
In a large bowl, combine the Masa Harina with 1 Tbsp. of the ground chili. Dredge the cubed beef in this mixture.
Place chicken in a large flat dish. Pour buttermilk over. Cover and refrigerate for 1 hour. Combine flour, salt and pepper in a double-strength paper bag. Drain chicken pieces. Toss one at a time in flour mixture. Shake off excess. Place on waxed paper for 15 minutes to dry. Heat 1/8 to 1/4 inch of oil in a large skillet. Fry chicken until brown on all sides. Cover and simmer, turning occasionally for 40 to 45 minutes or until juices are clear and chicken is tender.
Sift together flour, salt and baking soda; set aside. Cream Crisco and sugar until light. Add egg, milk and peanut butter. Add flour mixture slowly. Melt chocolate and set aside to cool. Roll dough between 2 sheets of waxed paper (sprinkle bottom sheet with flour to stop sticking). Spread chocolate onto dough, go all the way to the edge of dough. Roll dough into "log-like" cookie. Refrigerate for 1/2 hour. Cut "log" into slices and bake on ungreased cookie sheet at 350° for 8 to 10 minutes, until golden brown.
Preheat oven to 350°. In heavy iron skillet, brown ground beef. Add salt, pepper, green pepper and onions and brown. Pour off fat. Add rice and tomatoes and ketchup. Grease a large casserole dish, pour mixture in and bake for 45 minutes. May be baked in same iron skillet.
Cook and cool pudding. In a large bowl, blend cake. Mix pudding and 2 eggs. Pour into buttered prepared angel cake pan. Sprinkle with nuts and chips. Bake at 350° for approximately 45 minutes. Cool completely before cutting.
Heat oven to 275°. Line 2 (9 x 5 x 3-inch) pans with lightly greased wax paper. Combine Wesson oil, sugar and eggs. Beat 2 minutes. In large bowl, combine 1 cup flour with fruits and nuts. Sift remaining ingredients: flour, baking powder, salt and spices. Beat eggs, sugar and oil. Add flour to Wesson mixture; alternate with orange juice. Pour batter over fruit mixture. Blend well. Turn into pans. Place pan of water on lower rack of oven. Bake cakes 2 1/2 to 3 hours, until done. Cool on wire racks. Remove from pans. Peel off paper. Wrap in cloth dampened with brandy, fruit juice or wine and wrap in foil.
Mix together first 9 ingredients. Add remaining ingredients. Drop from a spoon on a greased cookie sheet. Bake at 375° until golden brown and set.
Beat eggs and cream together. Slice bread into halves. Put skillet on fire with 1 tablespoon butter or shortening to get hot. Dip bread into egg mixture until covered. Place in skillet. Sprinkle lightly with cinnamon. Let both sides of bread get lightly browned. Serve with syrup.
Heat milk. Add butter. Mix sugar, cocoa, salt, flour and beaten egg yolks. Add to milk and butter mixture. Cook until thickens. Stir constantly. When thick, pour into baked pie shell. Add meringue and brown. In the beaten egg whites, add 1 teaspoon sugar per egg and 1 teaspoon vanilla flavoring.
Place octopus with dash of sugar in water to cover in medium size saucepan. Heat to boiling; reduce heat and simmer, covered, until tender, about 45 minutes. Cool completely. Remove octopus; drain. Peel dark skin from octopus; discard. Coarsely chop body and tentacles. Combine octopus, onion, oil and vinegar in a small bowl. Refrigerate, covered, 1 hour. Toss well. Season to taste with pepper and salt. Garnish.
Make cinnamon tea with tea bag and water. Cool to room temperature. In large mixing bowl, combine flour, sugar and salt. Cut in the shortening until mixture is very crumbly and fine textured. Add 1/2 to 2/3 cup of the cooled cinnamon tea; just enough to make a moist but stiff dough. Wrap dough in waxed paper and chill several hours. Working with about 1/4 of the dough at a time, roll on floured board to thickness of about 1/8-inch. Cut with a 2 3/4-inch round cookie cutter (or if you prefer, with star or heart cutters of approximately same size).
Beat eggs well. Add sugar and milk. Cook slowly, stirring all the time. Let cool to a boil.
Cream together first 4 ingredients. Add remaining ingredients, except chocolate chips. Sprinkle top with chocolate chips before baking. Bake in greased and floured pan (9 x 13-inch) at 350° for 45 minutes.
In a large saucepan, stir together all the ingredients except the rice. Bring the mixture to a boil and reduce the heat; simmer, while covered, for 5 minutes or until shrimp turn pink. Serve over rice or with rice aside.
Cream shortening and sugar together. Separate eggs and add yolks, one at a time, to shortening and sugar mixture. Add German chocolate, melted in boiling water. Add alternately the flour and buttermilk. Dissolve soda in last 1/4 cup milk. Add vanilla and salt. Fold in stiffly beaten egg whites. Pour into 3 well-greased 9-inch pans and bake about 30 minutes at 350°.
Preheat oven to 350°. Lightly spray cookie sheet with vegetable oil. Soften margarine. In a large bowl, sift together first 6 ingredients. Cut in margarine with pastry blender until mixture resembles cornmeal. Add buttermilk and stir only until moistened. Mix currants or raisins in lightly. Shape into ball and knead about 15 seconds. Place dough on prepared cookie sheet. With palm of hand, flatten dough into circle about 7-inches in diameter and 1 1/2-inches thick. With sharp knife, cut a cross on top across about 1/4-inch deep and 5-inches long to prevent cracking during baking. Spray dough with vegetable oil spray. Bake 40 to 50 minutes. Cool on wire rack. Contains 113 calories, 1 mg. cholesterol, 3 gms. total fat and 184 mg. sodium.
In a large bowl, combine eggs, milk, cheese, soup mix and spinach. Spoon into pie crust. Bake in a 375° oven for 50 minutes until knife inserted halfway between center and edge comes out clean.
Preheat oven to 350°. Mix all together and cook about 20 minutes. Then increase heat to 400° and cook until done.
Mix sugar, flour, salt, ginger and cinnamon together. Add to can of pumpkin and mix. Add eggs and mix. Last, add milk. Pour in 2 (9-inch) pie shells. Bake at 400° for 10 minutes and at 375° for 50 minutes or when set when tested with knife inserted in center comes out clean.
Heat oven to 325°. Grease 8-inch pie plate. Mix first 8 ingredients with wooden spoon. Pour into pan and bake 25 minutes. Immediately prick holes in pie and spread fudge sauce over top. Cool completely and top with whipped topping.
Allow butter to soften at room temperature. Mix sugar and flour, cream butter with sugar and flour mixture. Add corn syrup and eggs. Beat with mixer until frothy. Add salt, vanilla and pecans. Pour into unbaked 9 inch pie shell and bake 45 minutes at 325 degrees.
In frying pan, cook sausage until mostly done. Place on baking dish and add pepper and onions. Next, add the Italian tomatoes and Italian seasoning. Bake at 325° for about 1 hour.
Line a deep pudding mold (or dish with straight sides) with macaroons; pour sherry over them. Beat egg yolks and sugar until light; add salt and milk and cook over hot water until sightly thickened. Soften gelatin in cold water, then stir into hot custard until dissolved. Remove from heat; add 1 teaspoon vanilla extract and 1 teaspoon almond extract and allow to cool slightly. Fold in stiffly beaten egg whites and flavorings. Pour over macaroons in mold and chill until firm.
Mix all ingredients together; knead on floured board for about 10 minutes. Cover with plastic wrap and let rise about 2 hours. Oil 2 (14-inch) pizza pans. Sprinkle with a little cornmeal. Pat and stretch dough in pans. Prick dough with fork. Brush each dough with a small amount of oil to prevent dough from becoming soggy. Spread with your favorite sauce and toppings. Let rise about 10 minutes. Bake about 25 minutes at 400°. "May be frozen for 1 week before baking."
Boil shrimp until they float. Peel and devein. Saute onion, garlic, celery and pepper in oil. Add tomatoes, tomato paste, thyme, bay leaf, parsley, sugar, salt and pepper. Mix, cover and simmer 30 minutes. Add shrimp and simmer 5 minutes. Serve over rice.
Mix all ingredients. Drop by level tablespoon onto baking sheet. Cook for 8 to 10 minutes at 350°.
Season meat with salt and pepper. Brown on both sides in melted shortening. Add 1/4 cup of water and cover tightly. Simmer gently 1 to 1 1/2 hours, or until meat is tender. Add remaining water, a 1/4 cup at a time to keep pan from drying out. Push meat to one side of pan and carefully place onions in the juice. Cover. Simmer 1/2 hour or longer until onions are transparent and tender. Transfer meat and onions to hot platter and cover. Stir combined sugar and flour into juice, adding more water if desired. Heat to boiling and pour over meat and onions. Serve at once. Yields 4 servings.
Mix and pour into uncooked pie shell. Bake at 350° for 1 hour.
Brown chicken in hot oil just enough to sear in juices. Mix the other ingredients together. Put chicken in casserole or oven-safe dish. Pour mixture over chicken. Place in oven and bake at 375° for 1 hour. Delicious. Good also with Catalina dressing.
In a blender or food processor, combine the first 9 ingredients; blend until slightly thickened. Pour into a jar or airtight container; chill. Line a serving platter or individual salad plates with lettuce. Arrange orange slices on top. Shake dressing; drizzle over oranges. Yields 6 to 8 servings.
Mix flour and seasoning. Coat chicken. Melt butter in skillet. Add chicken and cook until browned. Add soup and onions. Cover and cook over low heat 10 minutes or until done. Stir in sour cream. Serve with mashed potatoes or rice if desired.
Cream butter and shortening, add sugar and eggs, one at a time. Mix flour and baking powder, alternate adding to mixture with milk. Add flavoring and walnuts. Bake in tube pan at 325° for 80 minutes.
Cream the cream cheese, Cool Whip, vanilla flavor and confectioners sugar together until smooth.
In medium bowl, combine peanut butter and honey. Stir in rice cereal, coating cereal evenly with peanut butter. Spray 9-inch pie plate with nonstick cooking spray. With back of spoon, press cereal mixture into bottom and up sides of pie plate. Freeze, uncovered, for 1/2 hour.
Roll crackers very fine. Add butter and make a pie crust. Then chill. Mix cheese and sugar. Mix in Dream Whip. Add milk and blend. Pour over pie crust, then add the cherries. Keep in refrigerator until ready to serve. Makes 15 servings.
Combine crumbs, sugar and butter. Press in pan, leaving 2 tablespoons aside. Bake at 375° for 8 to 10 minutes. Cool. In another bowl, beat cheese. Add filling and lemon juice. Pour into baked graham crust. Sprinkle crumbs on top. Chill 4 hours.
Remove woody base from cauliflower, leaving cauliflower whole. Cook cauliflower in 1 1/2-quart glass dish with 2 tablespoons of water and 1/2 teaspoon salt for 6 to 7 minutes per pound, covered. Rotate dish 1/4 turn halfway through cooking time. Rest, covered, for 5 minutes and season as desired.
In saucepan, cook potatoes and fresh beans in boiling, lightly salted water 12 to 15 minutes or until potatoes are tender. Drain. Toss together potatoes, beans, squash, red pepper and green beans.
Mix together sugar, vinegar, mustard seed and salt. Pour mixture over vegetables. Put in jars. Keep in refrigerator up to 1 year.
Cut salt pork into cubes and brown in large saucepan. Add onion. Cook until tender and lightly browned. Add potatoes and water. Cook until potatoes are tender. Soak crackers in milk. Add corn, salt, pepper and soaked crackers to cooked potato mixture. Heat to boiling. Serves 4.
Brown ground beef, onions and celery. Drain off grease. Add package of Texas hot chili seasoning, 1/2 package of regular chili seasoning and 1 cup V-8 juice. Bring to boil. Simmer for 15 minutes. Add V-8 juice, chili beans, kidney beans and stewed tomatoes (do not drain beans). Simmer for a couple of hours. Add cooked noodles, if desired.
Grease 9 x 13-inch pan. Beat eggs until light. Add rest of ingredients. Bake 35 minutes at 350°.
Put all dry ingredients in bowl and mix well. Add margarine, eggs, milk and vanilla. Beat at medium speed for 15 minutes. Pour in well-greased Bundt pan and bake at 325° for 1 hour and 20 minutes.
Wipe mushrooms with clean damp cloth. Do not wash. They must be dry. Slice or quarter large mushrooms; leave small ones whole. Place butter and oil in pan over high heat. When butter begins to foam, then subsides, add the mushrooms. Toss and shake pan 4 to 5 minutes. Once mushrooms have browned, remove from heat. Sauteed mushrooms can be cooked in advance, set aside and reheated. Season only before serving.
Preheat oven to 350°. In 13 x 9-inch pan, combine 2 cups flour, 1/2 cup sugar and lemon peel. With pastry blender, cut in butter (margarine) until mixture resembles coarse crumbs. Pat crumbs evenly in pan. Bake 20 to 25 minutes, until lightly browned.
Remove tops from peppers, take out seeds. In a large Dutch oven, boil peppers in water, 5 to 7 minutes. (Water should already be boiling.) Remove to casserole.
Rub lamb with salt and pepper. Arrange fat side up on rack in roasting pan. Roast at 325° for 28 minutes per pound for medium or until meat thermometer registers 165°. Baste during last hours of cooking with either Mint or Honey-Mustard Glaze. Serve with Mint Sauce after roast has set for 20 minutes to retain juices.
Place apple slices on a plate with 2 tablespoons crunchy peanut butter. Sprinkle peanut butter with sprinkle decorations or colorful nonpareils. Dip apple slices into peanut butter for a delicious treat.
Put ingredients into blender in order listed. Blend 30 seconds. Makes 3 cups.
In a large bowl, combine apples, cranberries, granulated sugar and 1/3 cup brown sugar. Toss together well. Pour fruit mixture into a 9 x 13-inch pan coated with vegetable cooking spray. In a small bowl combine margarine, 1/4 cup brown sugar, oatmeal, flour and nuts. Mix together with a fork to achieve a crumbled texture. Sprinkle topping mixture over the fruit. Bake at 350° for 45 minutes or until done. Yields 16 squares.
Mix Bran cereal, oats, cinnamon, baking soda and salt in medium mixing bowl. Add dates or raisins and walnuts. In small bowl, lightly beat 2 eggs. Mix in yogurt, oil and honey. Add liquid ingredients and mix together well. Pour into well buttered 9 x 9-inch pan. Bake 45 minutes at 350°. Cut into bars after cooled.
Cook ground beef and onion in a skillet until browned; drain well. Stir in next 5 ingredients. Simmer, stirring occasionally, 5 to 10 minutes or until thoroughly heated. Stir in Cheddar cheese. Yields 4 to 6 servings.
Mix the graham cracker crumbs, 1 stick oleo and 1 cup powdered sugar. Pour into greased dish.
Combine all ingredients and bake for 45 minutes at 350°. Can be cooked in crock-pot on high for 4 hours.
Combine all ingredients, except ham. Place 1 slice of ham in a shallow baking pan. Spread stuffing over ham and top with 2nd slice of ham. Bake at 300° for 1 hour. You can put whole cloves in fat around ham steaks for added flavor. Serves 3.
Put all ingredients in a 5-quart crock-pot or pan. Fill with water and cook, covered, all day on low heat. One hour before serving, remove ham hocks. Debone and de-fat meat. Cut up and put back in pot. Uncover and cook at medium-high heat until thickened. Stir frequently to keep from sticking. Serve with pear and cottage cheese salad.
Shred cabbage. Layer shredded cabbage with onions in glass or ceramic dish. Sprinkle sugar over layers. Do not stir. Mix and bring to a boil oil, vinegar, salt, pepper, celery salt and dry mustard. Pour over layered cabbage dish. Seal lightly. Refrigerate. Mix well before serving.
Beat eggs and milk into a medium size bowl until well blended. Stir in flour, baking powder and salt. Add salad oil and mix. Cut up fruit or vegetable. Dip into fritter batter. Drop into hot deep fat (375°) and fry until brown. Do not crowd. Drain on a paper towel.
Bring water to a boil. Add tea bags and let steep for 10 minutes. Pour into a gallon jar with other ingredients. Finish filling jar with water to make 1 gallon.
Combine all ingredients (except tortillas), beating until smooth. Spread thin layer on each tortilla and roll up, jelly roll style. Place on cookie sheet; freeze for about 20 minutes. Slice and secure with a toothpick. Dip in picante sauce for extra South-of-the-Border flavor!
In a large skillet, saut potatoes, onions and green peppers in butter until tender, stirring often. Beat together eggs, milk and pepper. Stir in ham. Pour over potato mixture. Cook without stirring until mixture begins to set on bottom and around sides. Using a large spatula, lift and fold the partially cooked mixture so the uncooked portion flows underneath. Continue cooking until done. Sprinkle with cheese.
Preheat oven to 300°. Stir together margarine and cocoa until smooth. In large mixer bowl, beat cheese until fluffy. Gradually beat in milk until smooth. Beat in eggs and vanilla. Beat in flour. Put 1 1/2 cups batter in medium bowl. Beat in cocoa. Spoon 1/2 vanilla batter into crust, then 1/2 chocolate batter. Repeat. With spatula, cut through batters to marble. Bake for 50 to 60 minutes or until center is set. Cool; chill.
Put pineapple with jello in pan. Heat and let boil for 1 minute, stirring often. Let cool for 10 minutes and stir in buttermilk, Cool Whip, nuts and mandarin oranges. Pour into 9 x 13-inch dish. Congeals very quickly.
Soften yeast 10 minutes. Combine in large bowl the cheese, butter, sugar, salt, soda, onion, dill, egg and yeast. Beat well. Add flour gradually. Cover; let rise in warm place until double (about 1 hour). Punch down. Turn into well-greased loaf pan. Let rise until light, 35 to 40 minutes. Bake in a 350° oven for 40 to 50 minutes.
Brown meat; add all ingredients but beans. Stir. Cover and cook 2 hours at 225°. Add beans and cook 30 minutes. Serve.
Brown pork chops. Place uncooked rice in casserole dish. Dissolve bouillon cube in water; pour over rice. Place browned chops on top. Sprinkle onion soup mix over rice and pork chops. Pour mushroom soup, diluted with 1/2 can water, over pork chops. Cover; bake at 325° for 1 hour and 15 minutes.
1. Drink all but 1 cup of the wine; this is necessary to ensure communion. with the appropriate fire gods. 2. Saute ingredients 2-12 in a large pot until all the meat is browned. Add remaining wine and other ingredients. Simmer 2-3 hours.
Dissolve yeast and sugar in warm water. Mix in baking mix and milk until dough forms. Smooth into ball and dust with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuit cutter dipped in baking mix. Place on ungreased cookie sheet. Let rise about 30 minutes in warm place. Bake at 425° for 6 to 8 minutes.