HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and garlic in the butter until golden brown. Add the beef, chili and nutmeg and toss over a heat until the meat browns well. Stir in shallots and cook three more minutes. Combine with the potatoes and add the egg yolks. Beat until well combined. Cool and refrigerate for 30 minutes. Roll into balls the size of an egg. Beat egg whites until just frothy. Dip balls into egg whites. Deep fry in 350° to 375° oil until golden brown. Drain on absorbent paper. Yield: 6 to 8.
Place in a food processor; puree for 5 seconds. Or, place in a blender; puree for 10 seconds.
Halve leeks lengthwise to 1 inch from bottom. Rinse under cold water to remove all sand; set aside.	Cook carrot, onion, celery and garlic in 1 tablespoon of butter in a medium skillet over medium heat until tender, about 8 minutes. Add leeks; cook 2 minutes. Stir in wine and broth. Cover and simmer until tender, about 30	minutes. Remove leeks to serving plate. Increase heat to medium-high. Add remaining butter. Boil until butter melts and juices reduce slightly, about 2 minutes.	Pour over leeks.
Combine rice, onion soup mix, mushroom soup, water and mushroom buttons in bowl, mixing well. Brown chicken breasts in oleo and pour combined ingredients in greased 9 x 12-inch pan. Put chicken breasts on top of rice mixture, breast side down. Pour remaining oleo over completed dish. Cover with foil and bake at 350° for 1 hour and 15 minutes.
Spread a small amount of peanut butter on each apple slice. Then roll in the cornflake crumbs and enjoy!
In August, locate large red sweet peppers at local vegetable stand or outlet, 6 for $2.00. Sliver and put into heavy kettle. Add chili powder and lemon juice according to taste and water to cover, plus 1 inch. Cover and slowly simmer for 24 hours. Cool and put in pint jars. Refrigerate if not tightly sealed. You'll have enough to last the winter.
Combine cornstarch, sugar and bouillon in saucepan. Add water, vinegar, pineapple juice, soy sauce and butter. Cook and stir until mixture is boiling. Cover and simmer 5 minutes. Chill until ready to mix with browned meatballs.
Brown ground beef, onion and pepper; drain. Add seasonings. Add tomatoes and corn. Cook until hot and bubbly. Add cubed cheese; stir and serve.
Brown meat and onion; stir in salt. Put in baking dish. Beat eggs, milk and Bisquick until smooth. Pour onto meat. Bake 25 minutes, then top with sauce and cheese. Bake 8 more minutes.
Soak clean cucumbers in water and lime mixture in crockery or enamelware for 12 hours or overnight. Wash 3 times in clean water and soak in fresh ice water for 3 hours.
Soften cream cheese and add remaining ingredients. Roll into a ball. Roll ball in chopped pecans. Serve with crackers.
Wash beans, cover with water and soak overnight. Drain beans and return to pot. Add 3 cans of broth, garlic, onion, spices and salt to beans. Bring to a boil, reduce heat and simmer, covered, for 2 hours or until tender, stirring occasionally. Add remaining can of broth, chicken, chilies, water and jalapeno. Cover and simmer 1 hour, stirring occasionally.
Pour boiling water over All Bran and Crisco. Then add sugar, beaten eggs, 100% Bran, buttermilk and remaining ingredients. Bake at 400° for 20 minutes.
Combine sugar, cornstarch and salt in a heavy saucepan; stir well. Combine egg yolks and milk; gradually stir into sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil approximately 1 minute, stirring constantly. Remove from heat; stir in margarine and vanilla. Immediately pour into pastry shell. Cover filling with wax paper. Let cool 30 minutes, then chill until firm.
Adjust oven rack to lowest position. Heat oven to 400°. Have a cookie sheet ready. Spread one side of bread with oleo. Place 4 slices butter side down on cookie sheet. Cover each with one slice Swiss cheese, 1 tablespoon dressing, 1/4 of sauerkraut, 1/4 of corned beef, another tablespoon of dressing and another slice of cheese. Cover with remaining bread, butter side up. Bake about 20 minutes, turning sandwiches once. Makes 4.
Heat jello and pineapple until jello is completely dissolved. Set aside until completely cool. Add buttermilk and Cool Whip. Mix all together. Chill until firm and cold.
Boil onion and chicken until done. Save broth. Debone chicken and mix with soups and Ro-Tel tomatoes. Crush Doritos and add all ingredients together. Then mix 2 cups of chicken broth and mix well. Pour in 9 x 13-inch casserole dish and sprinkle grated cheese on top. Bake at 325° for 40 minutes.
In a medium size bowl, mash avocados. Add remaining ingredients and mix well. This may be used as a topping or garnish for tacos or enchiladas.
In large bowl, beat eggs until light. Stir together the flour, baking powder and salt. Add to eggs; mix well. Fold in cheeses and chilies. Turn into a greased 9 x 9 x 2-inch baking dish. Bake in a 350° oven for 40 minutes. Remove from oven; let stand 10 minutes. Cut into small squares; serve hot. Makes 3 to 4 dozen appetizers.
Combine first four ingredients in a 9-inch square baking dish. Pour dressing over vegetables, tossing to coat. Cover and chill 8 hours. Drain, reserving dressing. Arrange vegetables over lettuce. Serve with reserved dressing and freshly cracked pepper.
In large skillet, cook and stir meat, onion and green pepper until meat is brown and onion is tender. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredient except kidney beans. Heat to boiling. Reduce heat; cover and simmer 2 hours, stirring occasionally. Stir in kidney beans; heat through. Makes 4 or 5 servings (about 1 cup each).
Mix crushed wafers, sugar and nuts. Add undiluted orange juice. Last add melted butter and mix well. Form into balls and roll in coconut.
In a well-greased 9 x 13-inch cake pan, distribute chopped nuts evenly over the bottom of pan. Place on top of that layer a single layer of Riches frozen dinner rolls. Next, sprinkle 1/2 package of the dry pudding. Melt stick of butter. Add brown sugar, Karo and cinnamon. Pour this over the top of the rolls, then sprinkle on the raisins. Cover with a damp towel; let sit overnight. Bake for 35 minutes in a 350° oven. Turn upside down to cool. Serves 10.
Combine all ingredients; cover and chill for several hours to blend the flavors. Serve with crisp vegetables, crackers or a hollowed out sourdough round bread.
Blend the first 3 ingredients well. Add the remaining ingredients and form into a ball. Chill until firm. Remove and garnish with parsley and pimiento strips. Serve with crispy crackers.
Rinse chicken and pat dry. Place chicken in 4 pieces of heavy-duty foil, a quarter on each slice. Add vegetables, dividing equally. Season with salt and pepper. Pour soup over each quarter, close foil and place in shallow pan. Bake at 375° for 1 hour.
Mix the last 4 ingredients. Pour mixture over the sliced tomatoes. Marinate 1 hour. Grill or broil.
Heat oven to 350°. In a saucepan melt butter; saute onions and garlic until tender. Add 1/4 cup olives, green chilies, sour cream and soup; mix well. Reserve 1 cup sauce; set aside. Add chicken and 1/2 cup of cheese to remaining sauce. Fill tortillas with chicken mixture; roll up and place in ungreased baking dish. In a small bowl combine reserved sauce and milk. Spoon over tortillas. Bake 30 minutes or until hot. Sprinkle remaining cheese and olives. Serves 8.
In medium bowl, combine mayonnaise, sour cream, parsley and dill weed. Stir in spinach until well combined. Cover and refrigerate three to four hours. Stir and serve with crackers. Makes 1 1/3 cups.
Mix first 4 ingredients together; bring to a hard rolling boil for 2 minutes. Remove from heat; add remaining ingredients. Mix well. Drop by spoonful on wax paper.
Mix together cranberries, nuts and 1/2 cup sugar. Spread in bottom of 9-inch greased pan. Mix together flour, 1 cup sugar, margarine, eggs and flavoring. Pour over cranberry mixture. Bake at 325° for 55 to 60 minutes.
Make spaghetti mix by directions on box. In skillet, brown meat, onion, peppers, salt and pepper. Add Ragu sauce. Simmer 5 minutes. Pour meat mixture and spaghetti together. Serve with garlic bread.
Drain pineapple, reserving juice. Place pineapple in 12 x 7 1/2 x 2-inch baking dish. Heat reserved juice and water mixture to boiling; dissolve lime gelatin in hot juice. Pour over pineapple. Chill until firm. Beat cream cheese with sugar until soft and smooth. Gradually blend in milk and vanilla. Soften unflavored gelatin in cold water, heat to dissolve. Blend into cheese mixture and pour over lime layer. Chill until firm. Dissolve strawberry gelatin in boiling water; add strawberries. Cool to room temperature. Pour over cheese layer. Chill until firm. Cut into squares to serve.
Cube raw chicken and pork. Add to peanut oil which has been heated in a heavy skillet. Stir over low heat until meat is white. Add 1/2 cup chicken broth, celery which has been cut in strips, soy sauce, sugar and salt to taste. Cover and cook on low heat until celery is tender but still crisp. Mix 1 teaspoon cornstarch with 1/2 cup water or broth. Stir into the meat mixture, bring to a boil, then add water chestnuts and bamboo shoots which have been chopped. Cover and simmer a few minutes. Serve over Chinese crispy noodles or over hot steaming rice. Add the almonds at serving time. Yield: 6 servings. Carbohydrate 7 g, protein 25 g, fat 23 g, calories 339.
Whisk milk and pudding for 2 minutes in a bowl. Stir in pineapple. Place angel food cake pieces on bottom of a separate, large, clear glass bowl. Spread 1/3 of pudding mixture on top. Cover with sliced strawberries. Spread layer of whipped topping over strawberries. Pour half the jar of Smucker's| Toppings over layer. Spread another 1/3 of pudding mixture on top. Cover with sliced bananas. Cover bananas with remaining 1/3 pudding mixture. Spread whipped topping over all. Drizzle with Smucker's| Toppings. Sprinkle with chopped pecans. Keep Trifle chilled until serving. Garnish with strawberries and bananas when served, if desired.
Wash lemon; slice and cube. Use rind, but remove seeds. Place all ingredients in blender; process well, using high speed.
If onion is too strong, cut back a little. I use pecans with this recipe. Mix all ingredients in bowl except 1 cup nuts. Chill before forming into ball. Form into ball and roll in remaining nuts. Garnish and serve.
Cook butter and sugar to a rolling boil. Add other ingredients; stir well. Drop by spoonful onto waxed paper. Let cool.
Cook and cut up chicken into bite size pieces. Saute onion and celery in a little butter. Blend soups, broth, green chilies, onion and celery. Pour half of soup mixture into large baking dish. Put half of the chicken on top of the above mixture and all of the tortillas, torn up. Layer remaining chicken and soup mixture. Bake at 350° until bubbly. Top with cheese and melt.
Melt 2 tablespoons butter in skillet over medium heat. Add chicken and garlic. Cook 12 to 15 minutes, until juices run clear. Remove chicken from skillet; add mushrooms and onion. Cook until vegetables are tender. Season with salt and pepper. Add sherry or water and bring to a boil.
Cream margarine; add sugar. Beat until light and fluffy. Add eggs and vanilla and beat well. Combine flour, soda and salt; add to creamed mixture. Beat well. Stir in chocolate chips and cereal. Drop by teaspoon onto lightly greased cookie sheet. Bake at 350° for 13 minutes.
Melt chocolate and butter over hot water. Let cool. Beat eggs; add sugar, salt and vanilla. Beat until light. Stir in chocolate mixture. Add flour. Mix until smooth. Pour into a 9 x 13-inch greased pan. Cook in a 325° oven for 15 to 30 minutes.
Combine soup, mayonnaise, egg, onion, salt, pepper and broccoli. Pour in greased casserole; sprinkle cheese on top. Melt margarine; mix well with stuffing and sprinkle on top of cheese. Bake at 350° for 45 minutes.
In large bowl, cream shortening and 1 cup sugar. Add molasses and egg. Beat well. Combine flour, soda, spices and salt. Stir into molasses mixture. Mix well. Fold in raisins and nuts. Form into 1-inch balls. Roll in sugar. Place on ungreased cookie sheet. Slightly flatten. Bake at 375° for 8 minutes. Makes 5 dozen.
Wash potatoes and slice 1/4 inch thick. Spread 1 Tbsp. olive oil in a 10 x 15 inch baking sheet. Add potatoes grease on both sides. Sprinkle with seasoned salt and table salt to taste. Bake at 350° for 20 minutes or until tender flipping potatoes over after 10 minutes.
Mix and cream flour, oleo and powdered sugar. Pat out on greased pizza pan. Bake at 350° for 10 or 12 minutes or until golden brown. Cool completely.
Melt margarine and chocolate chips in medium saucepan over low heat. Stir in peanut butter and vanilla. Pour Chex into a covered container large enough to "shake." Pour chocolate mixture over Chex. Stir gently until coated. Pour 1/2 powdered sugar onto Chex. Cover and shake until coated. Pour remainder of powdered sugar and shake.
Cook bacon until crispy. Drain on paper towel. Crumble and set aside.
Combine with melted butter in skillet all ingredients except Rice Krispies and coconut; boil 10 minutes, then cool. Add 2 cups Rice Krispies. Drop by spoonful in coconut and roll in balls.
Mix together first 6 ingredients. Take out 1 cup of mix and add the nuts to it for the topping. Set topping mix aside.
Dissolve yeast and sugar in warm water in medium bowl. Mix in baking mix and milk until dough forms. Gently smooth into ball on surface dusted with baking mix. Knead 10 times. Roll 1/2-inch thick. Cut with 2-inch biscuit cutter, dipped in baking mix.
Add rice to milk in double boiler. Cook, covered, over boiling water, until tender, about 1 hour. Beat egg yolks well. Add 3 tablespoons sugar; salt. Stir in some of the hot rice mixture. Return to double boiler; cook 2 minutes. Stir constantly. Remove; partially cool. Stir in vanilla. Beat egg whites quite stiff. Slowly add 3 tablespoons sugar, beating until stiff. Fold into rice custard. Chill. Serve as is with cream or whipped cream.
Cook spaghetti and drain. Mix other ingredients, except milk. In large casserole, place layer of spaghetti, then top with layer of mixed ingredients. Continue layering until all ingredients are used, with last layer being mixture. Place cheese slices and butter pats on top. Cover with milk to about an inch from casserole dish top. Cover and bake at 350° for 40 minutes, then uncover and bake another 5 minutes. Serve with hot bread and salad.
Mix ingredients in a large bowl. Pour into a greased and floured 9 x 13-inch pan. Top with 1 cup brown sugar and 1 cup chopped nuts. Bake at 325° for 1 hour. Serve with Cool Whip.
Thoroughly cream margarine; add egg, vanilla and sugars, mixing until creamy. Stir in peanut butter. Sift dry ingredients. Stir into creamed mixture. Drop by rounded teaspoonfuls onto ungreased sheet. Press with back of lightly floured fork. Bake at 350° for about 10 minutes.
Brown ground chuck and onion. Cook until done. Drain well. Add all ingredients together, stir well and simmer several hours over low heat. Check it every little bit to make sure it isn't sticking and stir. (I love to cook this on our wood stove!)
In a skillet, brown beef and drain off fat. Stir in undrained tomatoes, beans, uncooked rice, green pepper, chili powder, garlic and 1 1/2 cups water. Add Tabasco sauce to spice it up. Bring to boiling and simmer, covered, for 30 to 45 minutes. Shred 1 to 1 1/2 cups Cheddar cheese and top with it. Serve over corn chips.
Cook noodles and drain. Combine tuna and 3/4 cup of cheese. I use sharp Cheddar cheese and I dice it instead of grating.
Cream shortening and sugar; add salt, egg, warm water or milk and yeast mixture. Begin adding flour to make a stiff dough. Turn into a greased bowl and cover with cloth. When double in bulk, knead and roll out. Cut out and place on pans brushed with butter or margarine. Brush tops of rolls with butter. Let rise in a warm place. Bake in hot oven at 450° for 10 to 15 minutes.
Layer ingredients in order in a 13 x 9-inch glass dish. You can top with optional ingredients of chopped spring onions (the green part), sliced mushrooms and sliced black olives. Bake at 375° for 20 to 25 minutes until cheese melts. Let cool 10 minutes. Then eat with tortilla chips.
Fill pitcher half full with ice cubes. Add all ingredients and stir. A sprig of mint is nice if you have it. Serves 6.
Brown sausage in skillet, then saute onions and mushrooms in the sausage grease. Drain well. Cook rice as directed. Mix the above ingredients well. Make cream sauce of chicken broth, flour and butter. Mix all together and bake at 350 degrees for 45 minutes.
In large skillet, put water, sugar and red hots. Cook until red hots melt. Put apples in syrup and cook until apples are tender. Turn apples over while cooking. Remove apples. Put in a baking dish. Cook syrup until it's waxy, then pour over the apples. Refrigerate.
Grease one 15x10x1 inch pan (13x9x2 and 9x9x2 will work) with melted butter or margarine. Dissolve yeast in warm water. Add to flour mixture stir with fork until moist. Roll out 1/2 inch thick on floured surface. Cut with 2 inch cutter. Place close together in prepared pans. Cover with damp cloth and allow to rise one hour. Bake in preheated 400° oven for 15 to 20 minutes or until browned. Brush tops with melted butter or margarine. Serve while hot. Makes 30 to 40 biscuits.
Cream butter and sugar; add vanilla and egg. Beat until light. Add sifted dry ingredients. Chill for several hours or until firm enough to roll. Roll 1/8-inch thickness. Cut with floured cookie cutter. Bake on cookie sheets in moderate oven at 325° for about 8 minutes. Cool on wire racks. Frost with powdered sugar icing.
Mix oil and sugar in large bowl. Beat in eggs, one at a time. Stir in bananas, milk and vanilla; blend. Stir in flour. Pour into greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 50 to 60 minutes.
To make filling combine milk and pudding mix. Beat with a wire whisk, rotary beater or electric mixer at lowest speed for 1 to 2 minutes. Refrigerate 5 to 7 minutes or until partially set. Fold in whipped topping.
Mash avocados. Add lemon juice, salt and pepper; mix. Mix sour cream, mayonnaise and taco seasoning mix. Layer bean dip, avocado mixture and sour cream mixture. Sprinkle over top: onions, tomatoes, olives and grated Cheddar cheese. Use round pizza pan. Serve with Tostito chips.
Put ingredients in large cooking pot. Heat to boiling point. Stir from time to time so red hots won't stick to bottom of pan. Pour in cups and serve.
Preheat oven to 325°. Grease and flour two loaf pans. Cream together butter and sugar. Beat in eggs. Add bananas, then 2 cups flour. Reserve 2 tablespoons of flour to coat blueberries. Place remaining dry ingredients, sift and fold into the banana mixture. Stir in vanilla. Sprinkle flour over berries, then fold into batter. Divide batter into loaf pans. Bake at 325° for 50 minutes.
In 5-quart saucepan lightly brown chorizo. Remove with slotted spoon. To drippings in pan add stew meat. Just before it is finished browning, add onions; stir to brown lightly. Add chorizo, carrots, tomatoes and beef bouillon. Simmer covered until beef is tender and carrots done. Skim off some of the fat. Add peas and steamed yams plus their juices, salt and pepper. Reheat.
In wide saucepan, heat oil. Add orange zest and rice; saute 2 minutes or until rice turns milky white. Add the salt and water; heat to boiling. Stir to mix; cover.
Preheat oven to 350°. Grease and flour loaf pan. Cream the shortening and sugar. Add eggs, one at a time. Add mashed bananas. Mix flour, soda, baking powder and salt; mix in gradually. Gradually add buttermilk and mix well. Add chopped nuts. Pour into prepared pan. Bake at 350° for 1 hour.
Heat 1 cup pear juice to boiling. Add gelatin and stir to dissolve. Chill until slightly thickened. Stir mayonnaise into cream cheese with fork, blending until smooth. Add Cool Whip. Slowly stir into Jell-O mixture. Crush pears to pulp with fork and add to Jell-O. Chill until firm.
Bring broth to boil. Add rice and seasoning packet. Cook according to directions on package until rice is tender and broth is absorbed. Combine all ingredients; blend well. Put into a greased 2-quart casserole or 12 x 8 x 2-inch baking dish. Bake at 350° for 45 minutes until hot and bubbly. Cover lightly with foil during first part of baking time; remove foil so mixture browns slightly.
Cook carrots, covered, in 1-inch of boiling salted water until tender. Drain.
Strawberries to be preserved should first be washed thoroughly in cool water. Do not stem berries until after washing. After washing and stemming berries, place in a shallow container and sprinkle with sugar. (This is extra sugar and is not measured from the five pounds to be used later.) Let berries stand in sugar for three hours; of if desired, place in refrigerator overnight.
Cream margarine and peanut butter. Add sugar and vanilla until consistency to form into balls. Roll into marble size balls. Melt wax and chocolate in double boiler. Dip balls into chocolate using toothpick. Place on waxed paper to cool.
Flatten each biscuit and place one Kiss or 1/2 Kiss and 1/2 caramel in center of biscuit. Pinch biscuit closed. Roll in melted butter then cinnamon and sugar. Layer biscuits in a Bundt pan that has been greased with Crisco. Bake at 350° for approximately 35 minutes.
Layer bean dip and put a layer of avocado dip on a large plate or platter. Combine mayo, sour cream and taco mix. Mix well. Spread on top. Next, add scallions, tomatoes, olives and cheese. Serve with corn chips.
Combine all ingredients; stir by hand to mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes.
Mix all ingredients adding enough flour to roll. Cut into cookies. Bake at 350° until done.
Preheat oven to 350°. Place chicken in an ovenproof casserole. Top with onions and mushrooms. In a small bowl, combine remaining ingredients. Pour over chicken. Cover and bake 1 hour. Remove and discard bay leaf before serving. Each serving: 261 calories, 10 grams fat. Makes 4 servings.
Sift the sugar and flour together. Combine the margarine, cocoa and Coca-Cola in a saucepan and bring to a boil. Add the chocolate mixture to the sugar-flour mixture. Add buttermilk, soda, vanilla and beaten eggs. Beat well. Fold in marshmallows.
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt, pepper and mushrooms. Cook 5 minutes. Add soup. Simmer, uncovered, for 10 minutes. Stir in sour cream. Heat thoroughly. Sprinkle with parsley. Cook noodles as directed. Serve stroganoff over noodles.
Cook beans just until tender and drain. Fry bacon until crisp and crumble. Mix beans, bacon and onion rings. Combine remaining ingredients in dressing except cheese. Add cheese at last minute. Make 3 to 4 hours ahead of time.
Dissolve Knox gelatine in 1/4 cup cold water. Put 1/4 cup boiling water in mixer bowl. Add dissolved gelatine. Stir to thoroughly mix. When mixture cools, add pudding mix, spice and milk. Beat at low speed until mixture is smooth, about 2 minutes. Add pumpkin and brown sugar substitute. Beat until well blended. Pour into 2 cooked pie shells. Can pour in bowl and serve as a pudding. Makes 2 pies.
Mix first 5 ingredients together. Pour ginger ale in right before serving. Serves 35 to 40 people.
Mix together flour, cornmeal, sugar, baking powder and salt. Add bacon drippings and egg. Stir soda into buttermilk. Add to first mixture for medium consistency. Cut franks into 3/4	inch pieces. Insert toothpick	into frank pieces. Heat skillet, containing 2 inches of cooking oil, to medium temperature.	Dip each frank piece into bread mixture, then into oil, holding by toothpick.	Deep fry until lightly brown. Dip out with spatula onto paper towel to drain.	May serve with toothpicks left in bites or may remove. Serve with a mustard relish. Yields approximately 60.
Mix all ingredients; bake at 350° for 1 hour. Stir while baking and add more broth when needed.
Preheat oven to 375°. In a 13 x 9 x 2-inch glass dish, alternate potatoes and apples in rows, packing tightly. Combine remaining ingredients in a medium saucepan, bring to a boil and pour hot, over apples and potatoes.