HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix raisins, chopped garlic, parsley, pine nuts and Parmesan cheese in bowl. With mallet, pound beef until 1/8-inch thick. Spread mixture across slices of beef and roll meat jelly roll fashion; salt and pepper. Tie meat with string. Brown rolled beef in small amount of oil or Pam. Finish cooking in prepared simmering Italian sauce for 1 hour. Remove string before serving.
Cook fettucini noodles as directed on box. Put 1 stick butter (sliced) and whipping cream in a bowl at room temperature for about 1 hour. Drain fettucini and add 1 stick butter. Stir thoroughly. Now add the 1 stick of butter and cream mixture and parsley. Stir together thoroughly. Now add the two cups Parmesan cheese and stir thoroughly.
Cut up cabbage and onions in a large pot and cook covered in 1/2 pound butter. Add salt and pepper. Stir occasionally. Cook until tender. Cook Kluski noodles. Drain and mix with cabbage and onions. Add 1/4 pound butter (if desired).
Mix first 4 ingredients. Shape into 1 1/2-inch balls. Deep fry at 350° until golden brown. Drain. Roll in sugar or honey. Skewer 3 to a stick.
Heat oven to 350°. Cream well eggs, sugar and oil. Add flour, soda, salt and cinnamon and mix well. Then add apples, coconut, nuts and vanilla. Batter will be very stiff. Bake in a 9 x 13-inch pan at 350° for 40 minutes.
Place uncooked rice in a buttered 2-quart casserole. Add a layer of corn, half the tomatoes and half the water, onions, green pepper and uncooked beef. Salt and pepper each layer; pour remaining tomatoes and water over ingredients. Season to taste. Cover and bake for 1 hour at 350°. Remove cover; bake for 30 minutes longer. Yields 4 to 6 servings.
Cook broccoli according to directions. Combine with all other ingredients and place in buttered casserole dish, 9 x 12-inches. Bake at 350° for 45 to 60 minutes.
Separate mackerel fillets into large pieces. Mix half the Piquant sauce with the fish. Spread on bottom halves of rolls. Arrange cheese, tomato and onion slices over mackerel. Spread remaining sauce on cut sides of tops of rolls. Place over the sandwiches. Cut each sandwich in half to serve. Makes 4 sandwiches.
Brown meat and drain. Add onions, tomatoes and spinach. Cover and simmer for 10 minutes. Add remaining ingredients. Rinse and drain kidney beans. Heat to boil; cover and simmer for 45 minutes. Serve with Parmesan cheese.
Drain artichokes and keep juice from 1 jar. Take artichoke juice, onion, parsley and garlic and cook until limp. Beat 4 eggs and the Cheddar cheese and cracker crumbs. Mix with other ingredients chopped artichokes. Bake in a shallow 9 x 13-inch greased pan for 30 minutes at 350°. Cut in squares and serve hot. May also be served at room temperature.
To prepare sauce, blend tomatoes in their liquid with onion and garlic in a blender or food processor. Pour into medium-sized saucepan. Add red pepper, salt and tomato paste. Heat to a boil; simmer for 5 to 10 minutes. Place 3 tortillas in bottom of crock-pot. Layer on tortillas 1/3 of the ground beef, 1/3 tomato sauce and 1/3 of Cheddar cheese. Repeat each layer two more times. Cover and cook on low, 6 to 8 hours. Makes 4 servings.
Cut up okra into 1/4-inch slices. Beat egg in a container; add milk and stir together. Stir okra into mixture until coated. Put meal and flour into a small paper bag. Shake well to mix flour and meal. Place a small amount of okra into bag and shake until okra is coated. Place 1/2-inch of cooking oil in a frying pan and heat. Place okra into hot oil and fry until brown.
Bring soup to a boil; add remaining ingredients along with crab meat. Delicious. Serves 4.
Mix dressing ingredients (oil, vinegar, lime juice, ginger root and turbinado) together well in a shaker jar and store overnight in fridge before using. Mix the watermelon chunks and watercress leaves. Small, tender stems are okay left on the cress. Toss with the dressing and serve immediately. Serves 6.
Cook and drain broccoli and set aside. In separate pan, melt and stir cheese and 1/2 stick margarine; then add to broccoli. Mix the melted margarine and crackers together and put on top of casserole.
Line bottom and 1/2-inch up sides of 9 x 13-inch baking dish with roll	dough; press seams to seal. Brown sausage in skillet, stirring until crumbly; drain. Sprinkle into prepared dish. Top with cheese.
Cook potatoes in a small amount of boiling, salted water until tender. Drain. Cook bacon in a frypan until crisp. Remove from pan and chop.
Cook broccoli as directed. Add soup. Pour into baking dish. Layer cheese on top. Add melted butter to crumbled crackers, stirring well. Add to top of casserole. Microwave 5 minutes or bake until bubbly.
Chop all vegetables very fine. Put cracked wheat in a bowl. Add oil, vegetables, juice of lemons and seasonings. Mix all together. Marinate in refrigerator a few hours. Season again to taste. Makes 10 to 12 servings.
Preheat oven to 375°. Cream together margarine and sugars. Add 2 slightly beaten egg yolks, water and vanilla; mix. Add dry ingredients. Spread in 9 x 13-inch greased pan. Sprinkle chocolate chips. Beat 2 egg whites until stiff, gradually adding 1 cup brown sugar. Spread over top. Bake at 375° for 25 minutes.
Cream butter and sugar. Add eggs and beat well. Add flour and baking powder sifted together. Add dates and nuts and mix well. Spread in a greased and floured pan and bake at 375° for 25 minutes. When cool, cut into squares and roll in powdered sugar. Will keep for weeks if packed in a tin box.
Melt margarine and hot water in a pan. Add brown sugar and mix well. Let cool. Beat eggs and vanilla, then add to previous mixture. Add remaining ingredients. Grease an 11 x 17-inch cookie sheet with cooking spray. Add the batter and sprinkle a 6 ounce package of butterscotch bits on top. Bake at 350° for 30 minutes (watch closely). Let cool before cutting into squares.
Mix all ingredients together, even if they complain, except lettuce leaves, in a mixing bowl. Cover with red plastic wrap and refrigerate for 15 minutes. Remove from refrigerator. Toss into air and catch in bowl 5 times. Serve on lettuce leaves. Eat in a munching fashion.
Combine crumbs and butter. Press into an 8-inch baking dish. Bake for 8 minutes at 350°. Saute onions until tender; place on top of cracker mixture. Mix other ingredients, except for cheese; pour over onions. Top with cheese. Bake at 350° for 45 minutes.
Mix sugar, peanut butter, cream cheese and milk until smooth, add cool whip. Makes two pies. Put in chocolate cookie crust or reduced fat graham crust.
Melt butter in heavy skillet. Add sugar, water and white Karo syrup. Cook to hard crack (290° to 300°), stir constantly. Add almonds. Spread on cookie sheet and break in pieces when cool. Great with walnuts, too.
Mix green beans, celery soup, corn, water chestnuts, onion and celery in a casserole dish. Top with sour cream, grated cheese and then crushed Ritz crackers. Drizzle with butter. Bake at 325° for approximately 45 minutes.
Soak chicken in buttermilk several hours. Roll in seasoned bread crumbs. Bake at 350° for 45 minutes or until tender.
Mash bananas into sugar; add egg and shortening and stir. Sift flour, baking powder, soda and salt. Add to banana mixture. Next, add nuts and vanilla. Put in loaf pan and bake 1 hour at 300°.
Brown beef tips in vegetable oil. Add remaining ingredients, bring to a boil for 5 minutes, then simmer for 1 hour.
Follow directions on cake mix package and prepare two round cake layers. Allow to cool. In large, glass bowl, layer: cake, bananas, pineapple and strawberries. Repeat with second cake layer. Top with Cool Whip and pecans. Drizzle chocolate syrup over top.
Mix until crumbs form. Pat evenly in a 9 x 13-inch pan. Bake 20 minutes in a 350° oven.
Combine flour and sugar in a bowl. Melt butter. Add cocoa and Coca-Cola and heat to boiling point. Cool slightly. Pour over flour and sugar. Stir until blended. Add soda (dissolved in buttermilk), eggs and vanilla. Mix well. Stir in marshmallows and pour into greased and floured 9 x 13-inch pan. This will be thin batter with marshmallows coming to top. Bake for 35 to 40 minutes at 350°.
Mix all ingredients together. Pour into glass baking dish. Bake at 325° for 35 to 40 minutes.	Serves 8.
Cook hamburger and onion in 10-inch skillet. Stir in soup, salt, garlic, pepper and flour. Cook 5 minutes stirring constantly. Stir in soup and heat to boiling; stir constantly. Simmer uncovered 10 minutes. Stir in sour cream or yogurt and heat through. Serve over hot noodles or rice.
Blend cream cheese and sugar together. Add peanut butter and fold in Cool Whip. Pour into pie shells.
Mix into small balls. Bake in a 350° oven on greased cookie sheet.
Mix flour, cocoa, soda, sugar and salt. Sift right into greased, square 9 x 9 x 2-inch pan. Now make 3 holes in this dry mixture. Into one, pour the oil. Into the next, pour the vinegar. Into the third, pour the vanilla. Now pour cold water over it all. Beat with a spoon until batter is nearly smooth and you can't see the flour. Bake at 350° for 30 minutes. Ice.
Peel and slice sweet potatoes. Cook potatoes in water for 5 to 10 minutes and add 1 teaspoon of vanilla. Save water to add later. Make dough like you would biscuits. Roll out thin strips and cover the bottom and sides with strips. Use deep pan. Lay sweet potatoes in bottom of pan, then put margarine on potatoes. Sprinkle sugar over margarine. Repeat potatoes, magarine and sugar until you use all the potatoes, then pour the water which you used to cook the potatoes in and cover the potatoes completely. Next, cut more dough strips and cover the top. Then brush or cut small pieces on top of the dough. Sprinkle sugar on top. Very old recipe.
Bring cream cheese and Cheddar cheese to room temperature. Mix together. Stir in liquid smoke. Shape into ball or log and roll in chopped nuts. Refrigerate.
In a bowl, mix all ingredients, except crabmeat, thoroughly. Add crabmeat and mix gently. Shape into cakes (6 to 8, depending on size). Cook in frying pan in just enough oil to prevent sticking, until browned, about 5 minutes on each side.
Dissolve gelatin in boiling water in a bowl. Stir in raspberries and applesauce. Spoon into dish or mold. Chill overnight. Makes 6 servings.
Brown meat and onion. Pour off grease. Add soup, sauce and water. Cook macaroni separately and pour into mixture. Add 1/2 cup grated Cheddar cheese and bake at 400° for 30 minutes.
Mix first 7 ingredients in bowl. Spread evenly over bun halves, covering completely. Place on baking sheet and bake at 350° for 15 minutes. Makes 6 sandwiches.
Combine water, wine, salt, bay leaf, peppercorns, thyme and parsley; bring to boil. Add halibut. Reduce heat; cover and simmer 10 minutes per inch of thickness measured at its thickest part or until halibut flakes easily when tested with fork. Gently remove halibut and drain. Serve hot or chilled. Garnish with cucumber slices. Serve with Creamy Cucumber Dill Sauce. Makes 4 to 6 servings.
Melt butter; stir in graham cracker crumbs, peanut butter and sugar. Pat into 9 x 13 pan. Melt chocolate chips and frost top of mixture.
Chill overnight. Make	into balls and roll in powdered sugar. Place on greased cookie sheet and bake at 350° for 10 to 12 minutes. Makes 6 dozen.
Place one tortilla on a sheet of wax paper and sprinkle with cheese. Add pepperoni. Dribble sauce over all. Cover with other tortilla. Set on microwave-safe plate. Cover with wax paper. Microwave on High for 1 to 1 1/2 minutes. Cool, then cut in wedges. Serves 2.
Cook limas in water to cover. Cook 12 minutes on medium heat. Add salt to taste. Fry sausage; remove from grease. Using 2 tablespoons grease, saute onion until soft. Add sausage and onion to limas. Cook, adding a pinch of sugar, until done, about 15 minutes.
Make the lemon Jell-O with 2 cups of boiling hot water. Then pour in 2 cups of cold Mountain Dew. Then pour into 9 x 13-inch cake pan and put into the refrigerator. When the Jell-O starts to harden, add the sliced bananas, pineapple chunks and miniature marshmallows. Then place the Jell-O back in the refrigerator until firm. When firm, mix the lemon pie filling and Cool Whip together in a separate bowl. Spread this on the Jell-O. Then let set for an hour in the refrigerator.
Combine cereal and nuts in 2-quart baking dish. Combine margarine and next 4 ingredients and pour over cereal mixture. Toss to coat. Bake at 350° for 15 minutes; stir every 5 minutes. Remove from oven; immediately add popcorn. Toss gently to coat; let cool completely. Store in an airtight container. Yields 5 cups (76 calories per 1/3 cup).
Mix apples and nuts together. Mix rest of ingredients together and stir in apples. Bake for 30 minutes in 2 (9-inch) pie pans at 350°.
Place the above in greased baking pan (9 x 13-inch) and make three holes separately in mixture. Place 1 teaspoon white vinegar in one hole, 1 teaspoon vanilla in one hole and 5 tablespoons salad oil in the final hole. Pour 1 cup water over mixture and mix well. Bake in the oven at 375° for approximately 25 minutes.
Preheat oven to 400°. Pull chicken from bone. Mix all canned goods together. In a baking dish, make one layer of chips, then a layer of chicken. Pour soup mixture over chicken and chips. Top mixture with chips. Bake until hot and bubbly, about 20 to 30 minutes.
Combine shortening and sugar, creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk. Combine flour and salt. Add to creamed mixture, alternating with buttermilk. Stir in flavorings.
In a 9 x 13-inch casserole dish, melt margarine. Stir in other ingredients, except cheese. Bake at 350° for 35 minutes. Sprinkle one half package of pizza cheese over top and return to oven until cheese melts. This makes a large casserole, so you can make two and freeze one. Add a little milk to the frozen one. Serves 6.
Combine beef, onion, chili powder and salt. Shape into small meatballs. Brown in large skillet and drain fat. Arrange vegetables in skillet with meatballs. Pour sauce over mixture. Cover. Simmer for 20 to 25 minutes. Serves 6.
Boil potatoes until tender and mash. Add salt, pepper, margarine and milk. Add egg and flour to mash potatoes. Place small cakes in greased skillet and cook until brown.
Boil celery and optional ingredients if desired in chicken broth in small saucepan until tender. Beat egg well. Pour small amount of hot broth into egg, stirring constantly. Stir egg into celery quickly. Pour into microwavable bowl. Sprinkle Parmesan cheese on top. Microwave on High until thickens almost to center. Place under broiler to nicely brown.
Melt chocolate over hot water. Combine cream and half and half. Heat to scalding; cool cream mixture to 130°. Add to melted chocolate all at once, beating until smooth and well blended. Add vanilla and blend into mixture. Chill in refrigerator until candy is firm but pliable. Beat with mixer until candy is light and fluffy, then return to refrigerator until firm. Form into 3/4 inch balls and immediately dip into dipping chocolate; set on wax paper to set up.
Combine all ingredients and cook for 1 hour. Serve with fruit salad and fresh bread or bread sticks.
Soak beans in water to cover in saucepan for several hours; drain. Combine beans with chicken broth, garlic and half the onions in saucepan. Simmer for 3 hours or until beans are tender. Saute remaining onions in oil in skillet. Stir in green chilies, cumin, oregano, cloves and pepper. Add to beans. Stir in chicken. Simmer, covered, for 1 hour, adding additional broth, if needed, for desired consistency. Top servings with cheese. Garnish with chopped green onions.
Combine first 5 ingredients in a 10 x 10 baking dish. Lay chicken thighs on top of rice mixture.
Sprinkle bottom of unbaked pie crust with sugar. Mix all ingredients together and pour into crust. Bake at 350° for 45 to 60 minutes. Spread meringue on cool pie. Brown at 350° for 15 to 20 minutes.
In bowl, combine eggs, sugar, corn syrup, butter, vanilla and salt. Blend well. Sprinkle pecans in bottom of pie shell. Pour sugar mixture over nuts. Bake at 350° for 50 minutes or until knife inserted in center comes out clean. Serve slightly warm. Garnish with sweetened whipped cream or vanilla ice cream.
Heat butter in a 2-quart saucepan over medium to low heat. Add seasoning blend and saut until tender, but not browned. Add thyme, oregano and broth; let boil. Add rice and return to boiling. Stir; cover and simmer 5 minutes. Remove from heat; stir. Replace cover and allow to stand for 5 more minutes. Fluff rice with a fork, then serve. Serves 6.
Place chicken pieces in glass 2-quart casserole dish. Cover with wax paper. Microwave on High for 12 minutes. Turn chicken over. Combine pineapple, soup and raisins. Pour over chicken. Cook in microwave oven, uncovered, on High for 12 to 15 minutes more.
Chop small or mash avocado; add chopped tomato, minced onion and chopped shallots and mix. Add seasoning, oil and juice and blend well. Serve cold on tortillas, melba toast, little hot biscuits or little hot crepes, rolled.
Preheat oven to 350°. In medium saucepan, over low heat, melt chocolate with butter. Stir in sweetened (Eagle Brand) milk, hot water and eggs; mix well. Remove from heat. Stir in remaining ingredients. Pour into pastry shell. Bake for 40 to 45 minutes, or until center is set. Cool slightly. Serve warm or chilled. Garnish as desired. Refrigerate leftovers.
To prepare crust, place butter and cream cheese in mixing bowl. Blend until softened. Work in flour until mixture forms a dough.
Combine sugar, cornstarch and water and let come to a good boil. Stir in strawberry jello. Let cool until slightly thickened. Pour over the strawberries in the pie shell and refrigerate. Add Cool Whip before you serve.
An inexpensive cleaner to keep those pots at their height of brilliance is a paste made with: salt (for abrasion), vinegar (for cleaning) and a little flour to make a paste so it will stay on the pot while you scrub it.
Place chips in top of double boiler over hot water; stir frequently until melted and smooth (or place chips in saucepan and stir carefully over very low heat). Stir in remaining ingredients. Pour in an 8 x 8 pan, lined with wax paper. Refrigerate until firm. Remove from pan; peel off paper and cut. Makes 2 pounds.
In a large bowl mix hamburg and cooked rice. Add salt, pepper and garlic powder to taste. Add mixture to cored peppers. Place in Dutch oven. Add the tomato soup and water. Cook on the top of stove for about 1 hour.
Chop everything fine and mix all ingredients together. Can bake at 350° for 20 minutes or serve cold with crackers.
Mix all and bring to boil. Line 13 x 9-inch pan with crushed Doritos and grated Cheddar cheese. Cover with mixture and top with more crushed Doritos and more cheese. Heat at 350° until cheese melts and is warm throughout.
Combine all ingredients in crock-pot. Cover and cook on low 4 to 9 hours.
Preheat oven to 300°. Heat butter or margarine in 13 x 9 x 2-inch baking pan until melted. Stir in seasoned salt and Worcestershire sauce; add nuts, mixing until all pieces are coated. (You need only enough margarine to coat all the pecans, so you may be able to put more than 6 cups of pecans in.) Heat in oven 1 1/2 hours, stirring every 15 minutes. Spread on paper towels to cool.
Cream the first 5 ingredients. Add dry ingredients, then spread on 2 (10 x 15 x 1-inch) greased cookie sheets. Bake at 350° for 15 minutes. Do not overbake. Frost with filling.
Pound chicken to 1/2-inch thick. Rub with combined flour, coriander and salt. Brown chicken in oil in 10-inch skillet over medium heat on each side. Remove and reserve. Add onion, garlic and red pepper to skillet. Cook and stir 2 minutes; garnish with green onions. Serve over rice.
Combine first 4 ingredients; let stand for 1 hour. In saucepan, bring to a boil the vinegar, sugar and seeds. Add squash, onions, peppers and salt. Boil 5 minutes. Place in jars and seal.
Slice sausage into half moon shapes and set aside. Heat large soup pot over medium heat. Add sausage and saute 2 minutes. Add roasted garlic. Saute mixture 1 minute and add broth and orzo. Simmer. Stir soup frequently until orzo is fully cooked, 10-15 minutes. Clean and finely slice the kale, add to the soup along with chile flakes and cheese. Stir until smooth and kale begins to turn bright green. Serve with extra cheese and chile flakes.
Drain 1 large can pineapple chunks; set juice aside. Drain 1 large can Mandarin orange slices; set juice aside. Combine pineapple, Mandarin oranges, 2 to 3 large bananas (sliced), one pint fresh or frozen strawberries (sliced) and one large can cherry pie filling.
Cook and drain potatoes. Place in a frying pan. Add other ingredients and fry 15 minutes on low heat.
Mix together sugar, butter and egg. Stir in milk. Sift together flour, baking powder and salt. Stir into batter. Mix well. Carefully blend into blueberries. Spread batter into greased and floured 9-inch square pan.
Combine all ingredients, except chocolate chips. Mix until blended, then beat 2 minutes at medium speed. Fold in chocolate chips and pour into greased and floured 13 x 9-inch baking pan. Bake at 350° for 35 to 40 minutes.
Brown the ground beef 3 minutes on High; drain. Arrange noodles on top of meat. Mix tomato sauce, onion soup and water; pour over noodles. Do not mix. Microwave 10 minutes on High. Microwave 5 minutes on High. Let stand, covered, for 5 minutes.
Pour over mixture and bake at 350° for 45 minutes. Delicious with browned butter icing.
In small bowl, mix together ketchup and reserved liquid from mushrooms and set aside. In large bowl, mix together ground beef, spices, green chiles, mushrooms, eggs, crackers and onion. Mix thoroughly (using your hands is easiest). Form into a loaf and put in large loaf pan. Lay bacon slices on top of loaf. Pour ketchup mixture on top of bacon. You may use the new pans that have holes to drain fat from the pan. Bake in oven at 325 degrees for 50 minutes. Serves 8.
Spread apples in a baking dish. Cover with sugar and sprinkle with spice (either nutmeg or cinnamon). Mix the remaining ingredients until mixture resembles coarse meal. Spread over apples. Bake slowly (300°) for 1 hour.
Mix ingredients for food coloring solution. Let liquid cool at room temperature before dipping strung pasta. The longer it is submerged, the darker the color will be. Hang to dry. Color rice, sugar and salt by placing in a jar with mixture. Close jar and shake.
Preheat oven to 375°. Mix all ingredients together in a big bowl. Spoon onto large cookie sheet. Bake at 375° for 10 minutes. Last 3 ingredients are optional. Pecans make it good and cinnamon and vanilla add flavor to the mix.
Place chicken in greased baking dish. Cover with cheese. Combine soup with wine; pour over cheese. Sprinkle with stuffing; drizzle with butter. Bake, uncovered, at 325° for 1 hour.
In pot, combine frankfurters with beans, mustard, onion and chili sauce. Cover and cook on low for 2 to 3 hours. Spoon over toasted hot dog buns. Makes 5 to 6 servings.
Drain, rinse and chop shrimp. Mix well with other ingredients. Makes about 2 cups of creamy dip.
Tear lettuce and place in bottom of a long casserole dish. Layer vegetables. Spread mayonnaise and sprinkle with cheese, bacon and sugar. Refrigerate overnight before serving.
Heat potatoes in syrup; drain and whip until fluffy. Add butter and other ingredients. Beat well (I use mixer). Pour into buttered casserole. Bake about 2 minutes at 350°. While baking, prepare the topping.
Prepare crabcakes: Combine crab, 1/4 cup fine bread crumbs, egg, mayonnaise, Worcestershire sauce, mustard, salt, pepper and the 3 tablespoons minced parsley in a deep bowl. Form into six firm patties. Roll patties in flour, then dip into the beaten eggs. Roll in bread crumbs.
Heat oven to 350°. Grease muffin tins. Measure all ingredients in a large bowl. Beat at medium speed for 1/2 minute, scraping sides and bottom of bowl constantly. Pour approximately 1/4 cup of batter into each muffin tin. Bake until brown. Remove from pan.
Brown ground chuck, pepper and onion together. Drain grease. Cook macaroni as directed on the box. Drain. Mix all ingredients, except cheese, and pour into a large baking dish. Top with cheese and bake at 400° until hot through and cheese is melted.