HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 8-quart Dutch oven over medium-high heat in oil, cook the halved garlic cloves until lightly browned; discard garlic cloves. Add beef chuck arm roast and cook in these drippings until browned on all sides. Remove the meat to plate and set aside. In same Dutch oven pan in drippings over medium heat, cook hot peppers and onions until tender, stirring frequently. Return meat to pan; add tomato puree, vinegar, sugar, salt and oregano; over high heat, heat until boiling. Reduce heat to low; cover and simmer 1 hour. Add the quartered green peppers; cover and simmer 1 hour longer or until meat is fork-tender and skim off the fat from juices remaining in pan. Add the corn to the meat mixture over high heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until kernels of corn are tender. Makes 12 servings.
Mix eggs, sugar, flour, milk and nutmeg; add rhubarb. Place in pie shell; add butter. Top with top pastry. Sprinkle with sugar. Bake at 375° until pie is bubbly all over and crust is well browned.
Boil noodles; drain and rinse in cold water. Add in other ingredients along with mayonnaise until consistency desired. Add salt and pepper to taste.
Cream shortening with sugar. Add eggs, milk and vanilla; mix well. Sift dry ingredients and stir into creamed mixture. Blend last items in and chill if desired. Drop or form into balls size of walnut. Place on greased baking sheets. Flatten to 1/4 inch thick. Bake about 10 to 12 minutes in 375° oven. Makes 4 dozen.
Grate potatoes; drain off liquid. Add chopped onion, egg, flour, salt and pepper. Drop by tablespoonful into 1/4 inch of hot shortening in skillet. Pan-fry about 3 minutes on each side; turn only when well browned. Yields 12 pancakes.
Mix together in heavy saucepan and bring to a boil; boil 1 minute. Set off stove and add vanilla, peanut butter and raw oatmeal. Mix well. Drop from teaspoon onto wax paper and let set.
Heat oven to 375°. Grease 13 x 9-inch baking dish. Mix flour, baking powder and sugar in large bowl until well blended. Cut in butter until coarse crumbs form. Beat eggs and vanilla with a fork in small bowl until foamy; stir into flour mixture until well blended.
Cook celery and onion in margarine until golden. Combine soup, water and cheese. Thaw broccoli. Prepare rice and set aside. Combine all ingredients and place in buttered 2-quart casserole. Bake at 350° for 45 to 60 minutes. Serves 6 to 8.
Grease 2 pans (8 1/2 x 4 1/2-inch). Coat with cornmeal. Mix 3 cups of flour, yeast, sugar, salt and baking soda in a big bowl. Mix milk and water in saucepan and warm to 105°. Stir into flour mix and stir in remaining flour. Put in pans; sprinkle top with remaining cornmeal. Let rise to double. Bake in 400° oven for 25 to 30 minutes.
Melt peanut butter and butter together in microwave. Add remaining ingredients. Pour in buttered pan and refrigerate.
Preheat oven to 300°. Generously grease 15 x 10 x 1-inch jelly roll pan. Set aside. Blend sugar, corn syrup, Crisco and vanilla in large saucepan. Cook on medium-high heat about 2 minutes or until light and foamy, stirring constantly. Remove from heat; add popcorn, tossing to coat. Stir in peanuts. Spread in greased baking pan. Bake at 300° for 8 minutes. Use pancake turner to push popcorn from bottom of pan. Turn and stir well. Return to oven for 7 additional minutes. Use turner again to turn and stir. Cool in pan. Break into bite-size pieces. Store in covered container.
Add frozen corn to remaining ingredients. Bake in greased casserole at 350° for 1 hour.
Mix sugar, oatmeal, chips, M&M's and baking soda in a large pan. Mix corn syrup, eggs, vanilla, peanut butter and margarine. Combine the 2 mixtures (use hands if needed). Roll into balls about the size of a walnut. Flatten. M&M's may be placed on top if you want a monster face.
Wash chicken and pat dry. Mix crumbs and add seasonings in medium size bowl. Melt oleo in medium size bowl. Dip chicken in oleo and roll in the crumbs and place in baking dish. Bake in a 350° oven for 45 to 50 minutes. If not brown on top, place under broiler for a few minutes. Serve immediately. Serves 4 to 6.
Cream butter and cheese until smooth, add flour and pepper; blend thoroughly. Use cookie press to make straws or roll into balls and flatten with thumb. Bake at 350° for 15 minutes.
Sift flour, baking powder and salt into a bowl. Beat the egg and milk and add to dry ingredients. Drop from a teaspoon into hot chicken gravy. Cover, cook 10 to 12 minutes.
Mix flour, sugar and salt. Set aside. Scald milk and water in a double boiler. Add sugar and flour mixture. Over medium heat, cook slightly. Remove 1/2 cup of mixture and add beaten egg yolks; mix and cook until thick. Remove from heat. Add butter and 1/2 can coconut. Blend and pour into baked pie shell. Top with meringue or Cool Whip. Sprinkle with rest of coconut.
Melt cheese in double boiler. Add relish, picante sauce and meat mixture. Keep warm in crock-pot.
Mix crust with electric mixer at medium speed until particles are fine. Pat firmly into 9 x 13-inch ungreased pan. Sprinkle 1 cup coarsely chopped pecans evenly over crust.
Peel cucumbers; cut them in half lengthwise and scoop out the seeds with a spoon. Thinly slice cucumbers and put into a bowl.
Mix together the first 4 ingredients and let stand for 1 hour or until sugar is dissolved. Add the eggs, then the vanilla. Mix together the flour, salt, soda, cinnamon, allspice and nutmeg. Add the pecans. Combine the two mixtures. Mix to moisten. Bake in well-greased and floured Bundt pan at 325° for 1 1/2 hours or 2 loaf pans for 1 hour. Freezes well.
Slice bananas lengthwise, but not all the way through. In the center of the bananas, fill with pieces of chocolate and the marshmallows. Wrap in foil and bake in hot coals or in 350° oven until chocolate melts. These are messy, but good.
Mix the soup and the puree. Heat until well blended. Serve over meat loaf to make it more spicy and attractive.
Mix together Veg-All, peas, mayonnaise, onion, Cheddar cheese and water chestnuts. Use cooking spray to grease casserole dish (I use a pie plate). Pour Veg-All mixture into dish. Cover with crackers and dot with margarine. Bake at 350° for 20 to 25 minutes.
Cover chicken with water in large pan; add the bouillon cubes. Simmer until chicken is tender. Debone chicken. Reserve 4 cups broth. Cook spaghetti in broth; don't drain. Saute onions and peppers in oleo on low heat until tender. Don't brown. Add remaining ingredients. Bake at 325° for 25 minutes, uncovered.
Cook frozen artichoke hearts according to package directions. If using canned artichokes, rinse with cold water and drain. In a bowl with artichokes add 1 tablespoon olive oil and 1 teaspoon lemon juice; let stand for 15 minutes. Add radicchio, basil and remaining 1 1/2 tablespoons olive oil; toss to coat. Season with salt and pepper. Add remaining 1 tablespoon lemon juice; toss. Divide salad between 2 plates; grate Parmesan cheese generously on top.
Combine all ingredients, except the chicken breasts, stuffing mix and melted margarine. Dip chicken in mixture. Roll in stuffing mix. Place in greased casserole. Pour 1/2 cup melted margarine over chicken. Bake uncovered at 350° for 45 minutes to 1 hour.
Combine butter, beer, lemon juice, garlic and lemon pepper. Pour over chicken. Refrigerate for 4 to 6 hours. Brush over chicken while cooking.
Preheat oven to 350°. Grease and flour a 9 x 5-inch loaf pan. Beat together eggs, sugar, half and half and the oil. Stir together flour, baking powder and salt. Gradually stir flour mixture into eggs. Stir in poppy seed. Pour batter into prepared pan. Bake for 45 minutes to 1 hour. Cool 10 minutes in pan. Turn out onto a rack.
Heat oil in 6-quart Dutch oven over moderately high heat for 1 minute. Add chicken and sausage and brown for 6 to 7 minutes on each side. Transfer to plate and sprinkle with salt and pepper. Add onion to Dutch oven and saute, stirring frequently until soft (5 minutes). Add celery and green peppers and saute 5 more minutes. Stir in tomatoes, ham, garlic, bay leaf, paprika, thyme, salt and red pepper. Add chicken and sausage. Cover. Reduce heat to low and simmer 15 minutes. Stir in rice and water; cover and cook 20 to 25 minutes. Serves 4.
Mix all ingredients together. Bake about 1 1/2 hours or until rice is done in 350° oven.
Preheat broiler. Combine crab, lime juice, lime peel, green onion, parsley, Worcestershire sauce, mustard and hot pepper sauce. Taste and adjust seasonings. Brush melted butter on toast rounds and arrange in a single layer in a broiler pan. Top each round with a portion of the crab mixture, then with 1 1/2 teaspoons cheese. Broil until cheese is melted and crab mixture is hot.
Preheat oven to 350 degrees. Grease a 9x13x2 inch baking pan. In large bowl, combine cake mix, pecans, butter and 1 of the eggs. Mix well and press into pan. In medium bowl, combine the remaining egg with the confectioners' sugar, cream cheese and strawberry preserves. Beat until smooth. Pour over the strawberry "crust". Bake for 45 minutes, until cheesecake topping is set and is lightly browned. Allow to cool completely before slicing. Cut into 1x2-inch bars.
Boil noodles until tender. Brown ground beef. Add Italian seasoning. In a large bowl, add cottage cheese, Mozzarella cheese and spaghetti sauce. Mix the ingredients. Layer the noodles and mixture out, then sprinkle with Mozzarella cheese. Bake at 350° for 30 minutes. Cover.
Cut cheese into small cubes and add Ro-Tel. Cook in microwave until cheese is melted. Mix. Cook hamburger meat and drain. Mix cheese and Ro-Tel mixture, hamburger meat, drained corn, taco seasoning and milk. Serves 6 to 8.
Combine boiling water and watermelon jello until dissolved. In separate bowl, combine cold water and ice to make 1 1/4 cups. Stir in gelatin until slightly thickened. Remove any remaining ice. Stir in whipped topping until smooth. Refrigerate 10 minutes or until mixture will mound. Spoon into crust. Refrigerate 4 hours or until firm.
Place beans in a large pot and cover with water 2 inches above beans. Soak 8 hours or overnight. Drain beans and return to pot. Add chicken broth, water, onions, carrots, celery, garlic, parsley flakes, basil, oregano and pepper. Cover and bring to a boil. Reduce heat and simmer 2 hours or until beans are tender, stirring occasionally. Add spinach and cook 10 to 15 minutes, stirring occasionally. If desired, sprinkle each serving with Parmesan cheese. Makes about 1 gallon or 10 to 12 servings.
Cream butter and sugar; add remaining ingredients. Cook at 350°. For 2 dozen cupcakes, cook for 25 minutes; 8 x 13-inch pan, cook for 45	minutes; 1 loaf and 1 muffin, cook for 30 minutes. Check with a toothpick for doneness.
Cream together the first 5 ingredients. Fold in the whipped topping. Spoon into pie crust. Chill.
Combine sugar, margarine, milk and cocoa in a saucepan. cook over medium heat for 2 minutes, stirring constantly to prevent sticking. Remove from heat. Add vanilla and nuts and blend thoroughly. Add oatmeal and blend thoroughly. Drop by teaspoonfuls onto waxed paper. Do not bake. Yield: 4 dozen.
Place the sliced apples in a 1-quart casserole. Combine the orange juice, Sweet 'N Low, cinnamon and lemon juice. Pour over apples and toss. Combine the graham cracker crumbs with the melted butter; sprinkle over apples. Cover with foil and bake at 400° for 25 minutes. Uncover and bake 5 to 10 minutes longer. Serves 6.
Blend sugar, eggs and oil well, then add remaining ingredients. Mix well. Cook at 350° for 1 hour.
Layer 1/2 of chicken on bottom of 9 x 12-inch dish. Then add layer of dressing. Add layer of celery soup, another layer of chicken and layer of mushroom soup. Repeat layers, ending with dressing and butter. Bake at 350° for 45 minutes.
Soften cream cheese. In mixer bowl, beat the cream cheese on medium speed of electric mixer about 2 minutes. Add mustard and horseradish. Beat until fluffy. Separate roll dough into triangles. Cut each triangle in half to make 16 smaller triangles. Spread the first 2-inches of base of each triangle with 1 teaspoon of cream cheese mixture. Add a sausage. Beginning with base, roll dough around the sausage. Place, seam side down, on greased baking sheet. Bake in a 400° oven for 10 to 12 minutes. Makes 16.
Preheat oven to 400° for 10 minutes. Cream shortening, sugar and egg. Melt chocolate with buttermilk. Add to blended ingredients. Add remaining ingredients. Drop on cookie sheet by teaspoonful.
Cook grits and while still cooking, add eggs, cheese, butter and seasoning. Place in buttered baking dish and bake for 1 hour at 350°. Can be made the night before and refrigerated. Serves 12.
Sift dry ingredients together. Cut in the shortening and butter. Beat eggs. Add sugar and vanilla and add to flour mixture. Chill 1 hour.
Melt oleo; add sugar, beaten eggs, applesauce and cinnamon. Pour in pie shell and bake at 350° until done.
Mix onion soup, apricot preserves, and russian dressing well. Coat chicken breast and bake at 350° until chicken is done.
Put enough water in large Dutch oven to cover ingredients. Heat to boil. Lower heat and simmer 1 to 2 hours. Serve with corn bread.
Mix all ingredients together except the coconut. Shape in very small balls and roll in coconut. Makes approximately 50 balls.
Beat eggs, milk, salt, mustard and peppers. Put croutons in bottom of baking dish. Layer sausage and egg mixture; top with cheese. Refrigerate overnight. Bake at 350° for 45 minutes.
Roll cookie dough out on a floured surface into a 13-inch circle. Transfer to a 12-inch pizza pan or cookie sheet. Fold over and crimp an edge around the pizza, making it fit the pan. Bake according to the cookie dough package directions. Undercook it a little to avoid brittleness. Mix cream cheese and sugar and spread on cooled cookie. Arrange fruit in a pleasing pattern on top.
Combine cornmeal, milk, beaten eggs, salt, soda, bacon drippings and corn. Mix well and set aside. Brown ground beef and drain well. Pour half of batter into well-greased cast-iron skillet that has been dusted with cornmeal. Sprinkle cheese evenly over batter. Sprinkle meat over cheese. Sprinkle chopped onion and jalapenos evenly over meat. Top with remaining batter and bake at 350° for about 50 minutes. Serve hot. Serves 6 to 8.
Brown ground beef. Add onion. Add Nature's Seasons and garlic. Rinse when no longer pink in colander under hot water. Put in crock-pot, along with canned beans, taco mix and green chiles. Add tomato sauce to taste. (It's hot; you may want to start with about 2 ounces.) Cover; cook on low all day.
Set oven at 375° to preheat. Sift together in large mixing bowl, flour, baking powder, salt and sugar. Add remaining ingredients and beat on medium speed until mixed, about 1/2 minute. Turn into greased 9 x 4 x 3-inch loaf pan. Let stand about 20 minutes before baking. Bake about 1 hour or until toothpick inserted in middle comes out clean. Turn out of pan. Cool on cake rack. Slices better 1 day old.
Remove large outer leaves of cauliflower; break cauliflower into flowerets. Arrange in a steaming rack. Place over boiling water. Cover and steam 5 to 8 minutes to desired tenderness. Transfer to a serving bowl, keep warm.
Melt oleo in water and add dressing mix. Toss lightly but not well. Place 1/2 mix in greased casserole (13 x 9 x 2). Mix chicken, onion, celery, salt and mayonnaise and spread over dressing in casserole. Cover with remaining 1/2 dressing mix. Beat eggs. Add milk and pour over the top. Cover and refrigerate overnight. Remove 1 hour before baking. Spread undiluted soup over top. Bake at 325° for 40 minutes. Sprinkle cheese over top; it will melt.
Blend shortening and sift flour until crumbly. Add remaining ingredients; mix well. Roll out on floured board and cut or pat to desired size by hand. Remaining dough may be covered in a bowl and kept in the refrigerator for several days and used as needed. Bake biscuits at 400° for 15 minutes. Yields 36.
Melt margarine in small saucepan. Add sugar and egg. Mix well, then pour over apples that have been put into pie shell. Bake at 350° for 30 to 45 minutes.
Cook noodles as directions allow. Layer noodles with tuna and cream of mushroom soup twice. Put crushed potato chips on top. Put milk in dish to avoid sticking. Bake at 350° for 45 minutes to an hour and serve.
Bring sugar and corn syrup to just a rapid boil (no more). Take from heat. Add peanut butter and vanilla. Mix well, then add Special K and mix. Drop with teaspoon or make a small ball.
Combine soup, milk, soy sauce and pepper in small bowl; mix well. Microwave broccoli using package directions; drain. Layer half the broccoli, half the soup mixture and half the onions in greased 6 x 10-inch glass baking dish. Add layers of remaining broccoli and soup mixture. Microwave, covered, with waxed paper on High for 8 minutes. Top with remaining onions. Microwave for 1 minute longer.
Melt oleo in 13 x 9 x 2-inch pan. Layer 3/4 of potatoes. Mix rest of ingredients in large bowl and pour into pan on top of the hash browns. Sprinkle rest of potatoes on top of egg mixture. Bake 1 hour at 350°. Serve with coffee, orange juice and toast for a complete breakfast.
In skillet, cook sausage and onion until brown. Add sauerkraut, well drained and chopped fine, and 2 tablespoons bread crumbs. Combine cream cheese, parsley, mustard, garlic, salt and pepper. Stir into kraut mixture. Shape into 30 (3/4-inch) balls and coat with flour. Combine eggs and milk. Roll floured balls in egg mixture and then in crumbs. Place on cookie sheet; cover with foil and bake 30 minutes in 350° oven.
*Slice garlic paper thin with a single-edged razor blade or crush and chop fine.
Put noodles in a pot of water. Cook for 10 minutes. Get sauce from the store. Put sauce on the noodles and eat.
Wrap wieners with bacon pieces and put a toothpick through each. Place in crock-pot and pour brown sugar over wieners. Cook for 4 hours on low.
Add a little oil to frying pan. Add vegetables and cook on medium low until tender. You can also add onions, pea pods or whatever other vegies you like.
Mix all ingredients, except cabbage leaves, bacon and tomato paste. Roll mixture in cabbage leaves. Place rolled cabbage in skillet lined with sliced bacon on bottom. Spread the tomato paste on top. Cover with tight lid; cook over low heat for about 2 hours.
Cook spaghetti according to the directions on the box. Drain. Let cool or cool in cold water. Put spaghetti in a large mixing bowl. Slice vegetables and add to noodles as in a regular salad. Add Zesty Italian dressing as desired and sprinkle with Salad Supreme. Mix well.
Sift flour with baking soda, powder, salt and cinnamon; set aside. Mix sugar with oil, beating well. Alternately add eggs with flour mixture to sugar. Fold in carrots, dates, nuts and raisins. Pour into a greased and floured 9-inch tube pan. Bake at 350° for 1 hour or until top springs back. Let cool on rack 10 minutes. Loosen around sides and center. Remove from pan; cool. When cool, you can frost with cream cheese frosting or leave plain.
Mix first 6 ingredients. Shape into 9 burgers. Heat frypan with olive oil. Cook and brown burgers.
Slice rolls lengthwise through center. Add a layer of ham and cheese and put on bottom layer of rolls with ham and cheese back into the foil pan. Mix remaining ingredients and pour over the rolls in the pan. Leave uncovered until the butter sets. Put top layer of rolls on and cover with foil. Bake 15 minutes at 350°. May be made ahead of time and refrigerated for 3 to 5 days before baking!
Place sheets of phyllo pastry in 13 x 9 x 2-inch pan, brushing each second sheet with melted butter. When 10 sheets are in place, combine nuts and sugar; spread 1/2 over top sheet. Place another 5 sheets of buttered phyllo on top and sprinkle with nut mixture. Repeat and end with buttered phyllo sheets. With sharp knife, cut baklava into diamond shaped pieces. Bake at 350° for 30 minutes. Reduce temperature to 300° and bake 45 minutes more. Cool and pour hot syrup over top. Serves 24.
Drain 1 cup blueberry juice; drain pineapple and add boiling water to jello. Stir until dissolved. Add blueberry juice and fruit. Chill until firm.
Mix all ingredients together and bake in a long baking pan at 350° for 35 minutes.
Mix all ingredients. Pour into a 9 x 13-inch casserole dish. Bake at 350° for 1 hour. Serves 8 to 10.
Combine flour and sugar in a medium bowl; mix well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Combine egg and milk; add to flour mixture, stirring just until dry ingredients are moistened.
Saute garlic in oil. Add chicken, broccoli and tomatoes; saute 5 minutes. Add basil, red pepper flakes, wine and broth. Simmer for 5 minutes. Add cooked pasta and sprinkle top with Parmesan cheese.
Combine the ingredients; mix well. Bake in greased loaf pans at 350° for 1 hour or until done.
Sift first 2 ingredients together; set aside. Bring next four ingredients to a boil. Pour over flour/sugar mixture. Add eggs, buttermilk, vanilla and soda; beat until smooth. Bake at 350° for 25 to 30 minutes.
Mix flour, butter and sugar. Put into 13 x 9-inch pan. Bake at 350° for 10 to 15 minutes. Beat powdered sugar with cream cheese. Fold in 1 cup Cool Whip. Spread over cooled crust. Slice bananas over filling. Mix pudding. Place on top of bananas. Spread remaining Cool Whip. Sprinkle with ground nuts.
Mix all together and roll out like dumplings. Put in chicken broth and cook for 20 minutes, covered. Do not stir while cooking.
In a 9 x 13-inch pan, put first 3 ingredients. Bake at 400° for 7 minutes; let cool. Mix together cream cheese, sugar, pineapple and Cool Whip. After baked pretzels have cooled, add to cream cheese mixture. Serve immediately (pretzels get soft if not served within an hour or so).
Drain liquid from potatoes. Add eggs, salt and flour; mix well with wooden spoon. Drop by teaspoonfuls into 2 quarts boiling, salted water.
Cook in large iron skillet the milk, dates, sugar, syrup, salt and oleo to a soft ball stage. Add vanilla and beat until thick. Add nuts. Continue beating until it can be poured on a wet cloth and rolled. Makes 2 nice size rolls. Slice to serve.
Cut chicken to bite size pieces. Crumble bacon. Wash and drain lettuce. Layer all ingredients in bowl, starting with lettuce, then chicken, bacon, water chestnuts and cheese. Apply dressing as desired. Serves approximately 6.
Cream together shortening and sugar. Add eggs, one at a time, beating after each addition. Stir in applesauce and pumpkin. Sift together dry ingredients and add alternately with apple juice. Stir in nuts. Turn batter into two greased 9 x 5 x 3-inch loaf pans. Bake at 350° for one hour or until done. Makes two loaves.
Slice tomatoes and Mozzarella. On a large platter, alternate tomato, Mozzarella, tomato and Mozzarella until ingredients are used. Mix next 6 ingredients. Pour over tomatoes and Mozzarella. Sprinkle basil and onions over tomatoes and Mozzarella.
Crumble beef into 9-inch round baking dish. Stir in 1/2 cup onion and chili powder. Microwave on High for 5 to 8 minutes or until beef is no longer pink, stirring once to break apart. Stir in beans, salt and catsup. Cook on Medium in microwave for 7 to 10 minutes or until hot. Sprinkle with remaining onion, olives and cheese; microwave until cheese melts and serve hot with tortilla chips.
Bring milk and sugar to a boil. Mix rest of ingredients to boiled mixture. Place teaspoonfuls on cookie sheet. Refrigerate until hard.
Use a blender to crush tomatoes, onions and peppers. Mix all together and add the next 6 ingredients. Cook for 1 hour. Then add tomato paste and bring to a boil. Place in clean jars and seal with lids.
Cream butter and sugar. Add eggs, one at a time. Sift flour 3 times. Add dry ingredients. Add pumpkin and flour alternately with pecans. Bake at 375° for 1 hour.
Place pretzels in large covered bowl. Mix remaining in small bowl. Pour over pretzels. Cover bowl and shake every 30 minutes for several hours.
Cream butter and sugar, then beat in the egg. Then beat in chocolate, vanilla and milk. Sift the dry ingredients together and add to mixture; mix well. Chill dough and shape.