HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a large saucepan. Add onions and garlic. Cook until tender but not brown. Add chilies and tomatoes, breaking up tomatoes with a spoon. Lower the heat and add both types of cheese and cook until melted. Stir in sour cream. Cook until all ingredients are heated, but do not boil. Makes 4 cups. Dip can be used as a sauce over meat.
Heat a large skillet or wok with oil until just begins to smoke. Add broccoli and cauliflower stems only and saute for 1 to 2 minutes. Add remaining broccoli, cauliflower, celery and onion. Stir and saute for another 2 to 3 minutes. Add soy sauce, salt and pepper. Add 3/4 cup water and cornstarch which was already added to 2 tablespoons water. Cover and allow to cook 2 to 3 more minutes. Serve over rice or noodles.
Sprinkle meat with salt and pepper. In a large skillet, brown half the meat at a time in hot cooking oil; drain off fat. Transfer meat to crockery cooker.
Combine dry ingredients; add egg and milk and beat until smooth. Heat 1-inch oil in skillet or plug in deep fryer. Put finger over small hole of funnel and pour 1/4 cup batter into it. Remove finger to release batter into oil. Begin at center and move out. Fry 2 minutes, turning as necessary. Drain on paper towels and sprinkle with powdered sugar. Serve with fresh fruit or cinnamon.
Heat oil and brown chicken livers quickly on each side. Remove from pan. Reduce heat and put onion in pan. Cook on low heat until soft, but not brown. Stir in tomato sauce, sugar, Worcestershire sauce, salt and pepper. Cook over low heat about 15 minutes. Stir. Add chicken livers and cook 10 minutes longer.
Pour French dressing over warm potatoes; chill 2 hours. Add celery, onions, eggs and salt. Add mayonnaise and mix carefully. Add 1 teaspoon celery seed, if desired. Chill 4 hours. Makes 8 servings.
Preheat oven to 350°. Combine first 5 ingredients, mixing well. Stir in corn muffin mix. Pour into greased baking dish. Bake at 350° for 45 minutes.
To this pan blend in flour and slowly add consomme. A cup of water may	be added if more gravy is desired.	Add tomato paste and	curry powder.	Add meatballs to gravy and simmer for 1 hour. Serve over rice or noodles.
Place meat in covered roaster and add all other ingredients. Bake 3 1/2 to 4 hours at 350°, covered. Remove meat and cool in refrigerator. When chilled slice about 1/4 in. slices and return to broth that has been strained and heat to serve.
Blend flour, salt and shortening. Put egg and vinegar in a one cup measuring cup and blend. Fill cup to full with cold water. Stir into flour mixture. Bake for about 10-12 minutes or use as directed for pie recipe.
Allow the shrimp soup to thaw and the cream cheese to reach room temperature. Then mix all ingredients well.
Set cream cheese out until room temperature. Cook the marshmallows and 7-Up over medium heat until melted; add the lime jello. Add this mixture slowly to the room temperature cream cheese and beat until smooth. Add the pineapple and nuts. Chill until partially set. Fold in the Cool Whip and beat thoroughly. Pour into mold or serving bowl and chill.
Combine first 3 ingredients; add butter, eggs and vanilla. Stir until moist. Pour into 8 x 8-inch or 9 x 9-inch baking pan. Bake at 350° for 18 to 22 minutes.
Brown beef and sausage, drain well. Add Velveeta cheese and spices. Spread a heaping tablespoonful on each slice of cocktail rye bread. Bake on cookie sheet at 400° for 10 minutes.
Combine dry ingredients and set aside. Blend pumpkin, oil, water and eggs; stir in chips. Pour into greased and floured pans. Bake at 350° for 50 to 60 minutes. Cool in pan for 10 minutes. Remove and cool completely.
Mix juice with milk. Fold in Cool Whip. Pour into pie crusts and freeze.
Brown meat and chopped garlic. Add tomato paste, tomatoes and seasonings. Simmer 20 minutes. Cook noodles in salted water until tender. Drain and rinse. Fill casserole with alternating layers of sauce, noodles and cheese. Bake at 375° for 15 to 20 minutes.
Put oleo in pan and melt. Mix flour, sugar, salt, baking powder and cinnamon. Add milk and vanilla. Pour into pan of butter. Pour fruit in center. Cook at 450° for 25 minutes or until brown. If fruit is not very sweet, add another 1/2 cup of sugar.
Beat eggs and then mix all of the ingredients, except for the brown sugar and walnuts. Mix brown sugar and walnuts. Spray Bundt pan with Pam. Pour 1/2 the batter into the Bundt pan, spread the brown sugar and walnuts on top of the batter. Pour the rest of the batter in the pan. Bake at 350° for 1 hour. Put a cooling rack over the Bundt pan, turn over and remove the pan.
In a large kettle or Dutch oven, cook onion in margarine until tender. Stir in flour until smooth. Gradually add water, then broccoli, bouillon cubes and Worcestershire sauce.
Mix in casserole dish. Place in oven at 400° for 30 to 35 minutes or until knife in center comes out clean.
Mix contents of vegetable/seasoning packet, hot water and butter in large bowl until butter is melted. Stir in stuffing crumbs just to moisten. Let stand 5 minutes.
Melt margarine and add to the other ingredients. Pour in baking pan and bake 30 minutes at 325°.
Combine sugar, cinnamon and flour; toss with apples in a plastic bag until well coated. Place in a casserole coated with vegetable spray. Dot with butter or oleo. Cover and bake at 350° for 50 to 60 minutes.
Mix well. Spread over the period of a lifetime. Serve generously to everyone you meet.
Wash and pierce baking potatoes. Wrap each in paper towel and microwave on High 32 minutes. Cut potatoes in half lengthwise and carefully scoop cooked potato out of shells. Be sure to leave a thin wall of potato around the shell to ensure durability of the shell. Mash potatoes and stir in milk, butter, sour cream, salt and pepper. Fold in chopped chives, 1/2 of the crumbled bacon and 1/2 of the Cheddar cheese. If mixture becomes too dry, add more cream, butter or sour cream (your preference). Place potatoes halves in a 9 x 13-inch glass baking dish and fill with potato mixture. Microwave 4 to 6 minutes or until hot, turning dish 1/2 turn during cooking. Remove and sprinkle remaining cheese and bacon over top and let stand 3 minutes before serving.
Heat oven to 350°. Spray 13 x 9-inch baking pan with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, rolled oats, baking soda, cinnamon, salt and cloves; set aside.
Dissolve yeast in water. Cut shortening into all the dry ingredients. Add dissolved yeast and buttermilk. Stir well, place in air tight container and refrigerate. Take out as you need and roll out on floured board. Cut and place on greased cookie sheet. Bake 15-20 min. at 400°.
Melt margarine. Add rice, soups and mushrooms. Mix well. Bake, covered, at 350° for 1 hour.
Preheat oven to 350°. Use 9 x 13-inch pan. Cream sugar and butter in large mixing bowl. Beat in eggs until light and fluffy. Mix in dry ingredients, alternating with chocolate and corn syrup. Beat on medium speed for 2 minutes. Add chopped nuts and pour into greased baking pan. Bake at 350° for 30 or 40 minutes. Test with toothpick. Makes 20 pieces.
Combine nuts, dates and cherries in a bowl. Sift salt, sugar, flour and baking powder; add nuts, dates and cherries and stir until well covered. Beat eggs until foamy. Add vanilla. Stir in fruit mixture until well mixed. Turn into greased wax paper-lined pan. Bake at 300° for 1 hour and 45 minutes.
Cook manicotti shells according to package directions. Mix first 6 ingredients together and fill cooked noodles with mixture. Pour a little spaghetti sauce in bottom of a 13 x 9-inch pan. Place filled noodles over top. Pour remaining spaghetti sauce over top of noodles. Bake 35 to 40 minutes in a 350° oven.
Make into balls. Roll into sugar. Place on a greased cookie sheet. Bake at 350° for 10 minutes. Makes 3 dozen.
Combine zucchini, onions and salt. Let stand overnight; drain well. In a saucepan, cook sugar, cornstarch, celery seed, mustard, turmeric, ginger and vinegar over medium heat until fairly thick. Add zucchini mixture and the peppers. Continue cooking until thick. Then boil 1/2 hour, stirring frequently. Place in sterile jars and process 1/2 hour (pint jar). Makes 8 to 10 jars.
Heat butter; add squash, onions, salt, pepper and tomatoes. Cook covered until squash is tender, stirring occasionally. Add cheese; heat until cheese is melted.
Stir well and blend all ingredients. Sprinkle with paprika. Serve with any crackers or chips.
In a large bowl, sift together flour, salt and baking powder. Using a pastry blender or 2 knives, cut in lard until mixture resembles crumbs. Add egg and just enough water to make a stiff dough.
Mix eggs and beer well and then add remaining ingredients. Do not overmix. Deep fat fry at 375°.
In a 1-quart measuring cup, mix together all ingredients. Cook on High in microwave for 2 minutes. Spread over chicken or pork and bake, grill or microwave until meat is done.
Brown pork chops in oil. Salt and pepper to taste. Place in a single layer in a shallow baking dish. Saute onions and pepper until soft. Stir in pineapple juice, tomato sauce, lemon juice and brown sugar. Heat, stirring constantly, until boiling. Pour sauce over pork chops. Cover with aluminum foil and bake at 325° for 1 hour.
Mix the flour and sugar together and the lemon juice and rind, egg yolks, butter and salt. Stir in milk and mix. Beat egg whites until stiff and fold into first mixture. Bake at 325° for 40 to 45 minutes.
In large Ziploc food bag, combine all ingredients and squeeze bag to mix ingredients well. Add steak, seal bag and lay in pan. Refrigerate overnight. Flip over after about 3 hours so meat gets evenly marinated.
Prepare shell; cool. Combine cocoa, sugar, cornstarch and salt in medium saucepan. Gradually blend milk into dry ingredients, stirring until smooth. Cook on medium heat, stirring until mixture boils; boil and stir 3 minutes. Remove from heat, blend in butter and vanilla. Pour in shell. Chill 3 to 4 hours and top with whipped topping.
Melt margarine. Add sugar, syrup and salt and bring to a boil, stirring constantly. Boil 5 minutes without stirring. Remove from heat. Add vanilla and soda. Pour over popcorn and coat well. Bake in 250° oven for 1 hour, stirring every 15 minutes.
Combine ingredients. Shake well. Serve over salad greens. Makes 1/2 cup. Refrigerate leftovers.
Place vegetables in layers in buttered baking dish. Mix remaining ingredients. Pour over vegetables. Dot with butter. Bake 1 hour, covered, at 350°.
Mix well and pat out on board. Cut in shape desired. Place on cookie sheet and bake until brown.
Mix pudding and milk together with spoon; stir until thickened. Mix in sour cream and 1/2 of the Cool Whip. Layer vanilla wafers, bananas and filling mixture. Use remaining Cool Whip for the top.
Chop chillies and onions. Slice black olives. Shred both of your cheeses. Layer your ingredients as they are listed. Heat until bubbly at 350°.
Beat. In a 9 x 13-inch pan, bake at 350° for 35 minutes, or until done.
Put ham bone in pot. Cover with water. Add spices and beans. Cook one hour and then add vegetables. Cook 15 minutes. Then add barley. Cook until done.
Combine first 7 ingredients. Press into casserole. Mix remaining ingredients and crumble over sweet potato mixture. Bake at 350° for 35 minutes.
Mix flour, sugar and soda; add eggs, pineapple, flavoring and nuts and mix well. Grease and flour sheet pan. Pour mixture into pan and bake 25 minutes at 350°.
Prepare rice, using package directions. Cut up chicken to bite size and season with salt and pepper. Place in skillet and brown slowly in butter.
Mix all ingredients except butter and pecans. Melt butter and add to the mixture. Add pecans. Pour into pie shell and bake at 350° for 30 to 35 minutes.
Crust: Mix first 3 ingredients and press into bottom of a 13 x 9-inch Pyrex dish. Bake for 8 minutes at 400°; let cool.
Slowly cook onion, celery and green pepper in butter until tender, but not brown. Add soup, milk and tuna; mix well. Cook noodles according to directions on package and drain. Alternate layers of noodles and soup mixture in greased casserole dish. Bake at 350° for 30 minutes or until brown. Sprinkle with potato chips and return to oven to brown chips. Yields 6 to 8 servings.
To make corn juice, blanch approximately 1 dozen ears of fresh corn. Barely cut tops of kernels off and scrape remaining pulp off cob into kernel tops (or can use canned cream-style corn).
Dissolve gelatin and salt in boiling water. Stir in lemon juice. Add enough cold water to reserved syrup to make 1 1/2 cups. Stir into gelatin.
Spread rice in a buttered, shallow 1 1/2-quart baking dish. Arrange broccoli florets over rice. Top with chicken. Blend soup, sour cream, milk, lemon juice and half of the cheese. Add salt and pepper. Spread over chicken. Bake at 350° for 20 minutes. Remove from oven. Sprinkle with remaining cheese. Serve. Makes 6 servings.
In large saucepan, add olive oil, onion and garlic. Saute until soft. Add tomatoes, parsley, oregano, salt, pepper and baking soda. Simmer 1/2 hour. Cook 1/2 pound Rigati (as package says). Remove casing from sausage. Cook until done. Drain. Add to pasta, Ricotta cheese, tomato sauce and sausage.
Boil spaghetti until nearly tender. Dice boloney and onions. Combine all but cheese in a buttered casserole dish. Sprinkle with cheese or buttered crumbs. Bake in a 350° oven for 20 minutes. Yields 3 to 4 servings.
Preheat oven to 375°. Lightly grease or Pam spray a 13 x 9 x 2-inch baking pan. Combine all ingredients. Fold in fruit mix; spread in pan. Sprinkle with 2 tablespoons oats. Bake 20 to 25 minutes. Cool. Cut into bars. May be frozen. Makes 20 bars, each containing 120 calories, 49 grams fat and 10 milligrams cholesterol.
In medium pan, combine cocoa, sugar, brown sugar and salt. Add milk and butter. Cook over medium heat, stirring constantly. Bring to a boil. Boil 1 minute, still stirring constantly. Remove from heat. Let cool 5 minutes in pan. Stir in vanilla. Pour into jars with tight fitting lids. May refrigerate up to 1 month. Makes 2 1/2 cups; 75 calories per tablespoon.
Remove 10 large outer leaves of cabbage; cook in boiling salted water 5 to 8 minutes or until just tender; drain and set aside. Reserve remaining cabbage for other uses. Combine next 8 ingredients. Place equal portions of meat mixture in center of each cabbage leaf. Fold 2 opposite ends over and place rolls, seam side down, in a lightly greased 13 x 9 x 2-inch baking dish. Combine remaining ingredients; pour over cabbage rolls. Cover and bake at 350° for 1 hour. Makes 10 servings.
In bowl, combine sugar, eggs, butter, Nestle Choco-bake and vanilla. Beat until creamy. Add flour, baking powder and salt. Mix well. Add nuts. Spread in greased 9 x 13-inch baking pan. Bake at 350° for 25 to 30 minutes. Cool; cut into 2-inch squares.
Mix the first 3 ingredients and spread in cake pan. Bake at 400° for about 15 minutes or until brown. Let cool.
Combine nuts and coconut; spread in bottom of cake pan. Mix German chocolate cake mix as directed on box. Pour onto nuts and coconut. Bake at 350° for 45 minutes.
Cream together sugar and butter. Add beaten eggs, molasses and dry ingredients. Last, add soda to hot water and mix. Serve with whipped cream.
Boil sugar, marshmallows and milk for 5 minutes, stirring constantly. Remove from heat. Add vanilla and cherry chips. Put in buttered 13 x 9-inch pan. Melt chocolate chips. Add peanut butter and nuts. Pour over cherry mixture.
Sift flour, baking powder and salt. Cut in shortening. Add milk to make soft dough. Roll out 1/3 inch thick. Dot with butter. Sprinkle with brown sugar and cinnamon. Roll up; cut. Place on greased baking sheet. Bake at 350° for 12 to 15 minutes.
Cream butter and brown sugar. Add 1 cup flour and mix well. Press into greased pan. Bake at 350° for 20 minutes. Beat eggs. Add light brown sugar and beat until thick. Add pecans and coconut which have been tossed with 2 tablespoons flour. I usually add a little more coconut! Add vanilla and salt; mix well. Spread over baked crust and bake 20 more minutes until browned. Sprinkle powdered sugar when cool and cut into squares.
Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved (mixture must be clear). Stir together sugar and cocoa in small, cold mixer bowl; add heavy cream and vanilla. Beat at a medium speed until stiff peaks form; pour in gelatin mixture and beat until well blended. Spoon into serving dishes. Chill about 1/2 hour. Makes 4 servings.
Bring water to full boil with dash of salt. Add white rice (Mahatma brand is good) and margarine or butter. Immediately turn temperature down to simmer. Cook rice for 20 minutes. Add raisins and as much milk (1 to 2 cups maximum) as you like, plus approximately 1 tablespoon sugar and 1/2 teaspoon cinnamon. Heat just until hot, not boiling again. Serve immediately.
Mix ingredients with enough water to make a paste. Can also add less water and a little peppermint flavoring.
Brown ground beef in a large pan; drain. Combine stew vegetables and 2 cups of water to beef; cook over medium heat. Add tomatoes.
In a small bowl, beat the cream cheese, brown sugar and extract until smooth. Spread mixture on small serving plates. Top with nuts. Serve with apple wedges. Yields 6 servings.
Mix all ingredients together. Put into a 9-inch pie plate. Bake at 350° for 30 minutes (until top is brown). Serve with salad.
Combine rice and milk in a heavy saucepan. Bring to a boil. Reduce heat and simmer for 55 minutes. Combine remaining ingredients except cinnamon and add to cooked rice. Cook and stir until thick, about 2-3 minutes. Pour into a serving dish and sprinkle with cinnamon.
Drain peaches; dissolve jello, sugar and spices in boiling water. Stir in 3/4 cup peach syrup and vinegar. Chill. Add peaches.
Beat eggs. Mix in all ingredients. Fold in nuts (optional). Grease and flour Bundt pan. Bake at 350° for 1 hour and 10 minutes.
Allow hash browns to thaw slightly. Mix all ingredients together. Put into casserole dish; cover. Bake at 350° for 45 minutes. Pour can of Durkee French fried onion rings on top and bake, uncovered, another 15 minutes.
Mix together all ingredients and bring to a boil. Stir on low heat for 25 minutes. Pour into buttered 9 x 13-inch pan. After candy is set, cut and wrap in wax paper.
Combine 1 cup of flour, confectioners sugar and butter; blend well. Press mixture into bottom of a 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool.
Mix together, by hand, do not use mixer: flour, sugar, nutmeg, allspice, cinnamon and nuts. Add remaining ingredients. Bake at 350° for 1 hour in tube or Bundt pan.
Cut rolls in half. Roll piece of apple in each; put in pan. Pour orange in bottom of pan. Sprinkle sugar and cinnamon mixture over top. Drizzle melted margarine over top. Bake at 350° until brown.
Cook sugar, milk and oleo until boiling. Cook until soft ball stage; stir. Remove from heat; add all ingredients. Pour into buttered pan; cool!
Wash peppers; remove stems and seeds. Grind peppers; add salt. Mix and let stand 3 hours; drain. Add vinegar and sugar; simmer slowly until the consistency of jam, about an hour. Pour in small jars and seal.
Mix all ingredients, except bread, together. Cut bread into desired shape; spread mixture. Great finger food.
Scald milk; stir in sugar, corn syrup and salt. Cook and gently stir to 236°. Remove from heat. Add butter and let cool to lukewarm. Add vanilla and beat until thick and not glossy. Add 1 cup broken nuts, if desired. Spread in buttered pan. Chill and cut into pieces.
Blend butter, sour cream, flour and salt; chill for 1 hour or overnight. Divide into 2 parts; roll out each into a rectangle about 12 x 6-inches. Spread dough with about 1/2 cup jam lengthwise to within an inch of edges. Fold dough in half lengthwise and seal edges. Place on a cookie sheet and bake at 400° for 10 minutes, then at 350° for 20 minutes. Cool; drizzle with powdered sugar glaze. Cut into 1-inch strips to serve.
Grease muffin tins. Roll out biscuits and put in tins. Mix pork and beans, wieners, barbecue sauce, brown sugar and onion. Put ingredients in biscuits. Top with cheese. Bake in a 425° oven for 10 to 12 minutes.
Mix together above items in a kettle with a lid. Bake, covered, for 3 hours at 300°. Serve over noodles. Serves 4.
Drain pineapple, reserving liquid; add cold water so liquids equal 1 cup. Stir Jell-O and boiling water until completely dissolved (about 2 minutes). Stir in the juice/cold water. Refrigerate 1 1/2 hours until slightly thickened. Mix in the Cool Whip with whisk until smooth. Refrigerate 15 minutes. Stir in oranges, pineapple and marshmallows. Refrigerate 4 hours. Serves 10!
Mix the first 4 ingredients thoroughly. Stir in juice. Sift together and add the flour, soda, salt, cinnamon and nutmeg. MIx with hands the raisins, candied fruit and nuts. Add to mix. Divide dough in half. Roll out each half on lightly floured, cloth-covered board into a rectangle and cut in 2-inch strips. Bake on lightly greased cookie sheet for 10 to 12 minutes in a 400° oven. These can be iced and decorated with candied fruit while warm. Cut baked strips into bars.
Soften cream cheese. Add all ingredients but pecans and parsley. Refrigerate overnight. Shape into ball. Roll in chopped pecans. Sprinkle parsley flakes on ball. Add parsley sprig for garnish. Serve with crackers.
Melt butter in 2 quart casserole dish. Mix separately flour, sugar, baking powder, and milk. Pour mixture over melted butter. Do not stir. Heat fruit and pour over batter. Do not stir. Bake at 350° for 30-45 minutes until brown. Serve warm.
Bake potatoes; take out insides. Fry bacon crisp and crumble. Fry onion in bacon grease. Add grated cheese, bacon, onion and sour cream to potatoes and put back in shells. Bake at 300 or 325° until warm. Also sprinkle with a little paprika.
Mix biscuit mix and sugar until blended. Add about 1/2 cup beer and add more as needed. Makes a wet tacky dough. Spoon dough onto a floured surface. Dust with flour. Pat out to a thickness of 1/2-inch. Cut out biscuits. Cover bottom of pan with shortening. Bake 10 to 12 minutes at 375°.
Melt the shortening and margarine and add to sugar. Stir in the molasses (real bubbling hot, very dark Puerto Rican molasses) and the soda, dissolved in boiling water. Sift about 4 pounds of flour with spices into the molasses mixture. The dough should be almost stiff enough to roll. Let it sit out overnight to blend flavors. Roll on cloth covered board as thin as possible. Bake at 275° for 10 minutes, maybe less. Makes 7 to 8 pounds of cookies.
Cut tomatoes into 1/4-inch thick slices. Arrange half of slices in a large shallow serving dish; sprinkle with half each of sugar, salt and pepper. Top with remaining tomato slices; sprinkle with remaining sugar, salt and pepper. Drizzle vinegar evenly over tomatoes. Cover and chill 1 hour. Turn tomato slices, coating with vinegar mixture, before serving.
Mash or slice fresh strawberries or use frozen ones. Heat rhubarb to boiling and stir in strawberries. Add salt and sugar. Stir well and add jello. Taste to be sure it is sweet enough. Cool in fridge until thick as egg whites. Stir well so fresh berries are all through the filling. Pour into pie shell, then cool until firm. Top with ice cream or whipped topping.
Cook and drain spinach. Combine all ingredients with spinach and chill for 1 hour. Roll into bite sized balls and place on cookie sheet (can be frozen at this point). Bake at 350° for 20 minutes. Makes 25 to 40.
Cook beef until tender; add all other ingredients. Bring to a boil. Lower heat and simmer until all is well done. You may add a little more water as it cooks.
Brown chicken in hot fat. Combine remaining ingredients and simmer 30 minutes. Place chicken in shallow baking dish. Pour sauce over chicken and bake uncovered in 350° oven for 1 hour or until chicken is tender. Serves 6.