HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in butter for 3 minutes; add mushrooms and saute 5 minutes. Stir in spinach, garlic, tarragon and parsley. Simmer over medium heat, stirring constantly, until liquid evaporates. Beat eggs with milk, salt and pepper; add cheese. Combine with sauteed vegetables and pour into a lightly buttered 9-inch pie pan. Bake at 375° for 35 to 40 minutes or until a knife inserted in the center comes out clean. Cut into wedges and serve on individual plates with forks. Serve hot or cold. Can be frozen and reheated. It pays to make 2 pies at once to use up purchased ingredients. Serves 6 to 9.
Trim steak and cut into serving size pieces. Place in crock-pot and cover with tomatoes. Cook on low for 3 to 4 hours. May be served over rice or potatoes. The leftovers make excellent starter stock for stew.
Combine all ingredients and mix well. Place in a loaf pan. Top with tomato ketchup. Bake 1 hour at 350°.
Bring water or broth with salt to a boil. Put couscous in a large bowl and pour boiled water over it. Cover and let stand for 5 minutes. Remove cover and let couscous cool enough to handle with fingers. With fingers, crumble couscous to make it fluffy and eliminate lumps. Let it cool completely. In a skillet, heat 1/4 cup oil. Saute the onion until soft and then add the curry powder. Cook for about 2 minutes longer. To cooled couscous, add onion, curry mixture, chickpeas, pimiento, pepper and currants. Toss and moisten with vinegar and remaining oil. Add salt if necessary. This can be made up to 3 days ahead and refrigerated covered loosely with Saran Wrap. Before serving, bring salad to room temperature and fluff it up with a fork. Serve on lettuce leaves.
Mix lime juice, cumin and garlic powder. Set aside. Cut chicken or turkey into thin strips. Place meat into juice mixture and marinate for 20 minutes. Slice green pepper and onion into thin slices. Saute in large skillet with 2 teaspoons of oil, until tender-crisp. Add meat mixture. Mix well for 3 to 5 minutes or until heated through. Serve with any of your favorite toppings such as cheese, lettuce, tomato or salsa. Place on a warmed flour tortilla.
Pour into greased casserole dish. Bake at 375° about 40 minutes.
Mix all well and put in refrigerator to chill. Make into balls; dip in sugar and press down. Bake at 375° for 15 minutes.
Mix all ingredients and brush over potatoes. Bake at 375° for 45 minutes to one hour in a 9 x 13-inch pan. Baste on and off.
Put all ingredients, except cheese, in blender. Blend until smooth. Stir in Blue cheese. Cover and chill. Makes 2 1/2 cups.
Melt butter over hot water in double boiler. Add sugar and milk. Cook over boiling water for 30 minutes, stirring occasionally. Remove from heat and add vanilla. Add nuts, if desired. Add powdered sugar until of fudge consistency. Spread in 8-inch square pan, very lightly buttered. Cut into squares.
Melt butter in pot over medium heat. Add oysters with juice, salt and pepper. Let oysters saute in butter for a minute or two. Add evaporated milk and whole milk. Let milk come to a bubble over low to medium-low heat. Stir to prevent milk from scorching. Can add a little Tabasco sauce to kick it up. Also can add more whole milk to taste. Do not let stew boil, just come to a bubble.
In a medium skillet, cook ground beef, onion and garlic until meat is brown. Add remaining ingredients, except potatoes and cheese. Bring to a boil, reduce heat and simmer for 30 minutes.
Melt caramels and 1/2 cup evaporated milk over low heat. Watch carefully and stir often. Mix cake mix, nuts, butter or margarine, eggs and 3 tablespoons evaporated milk or water until moistened. Press half of the mixture in a 9 x 13-inch pan. Bake 6 minutes at 350°. Remove from oven. Pour melted caramels over; sprinkle with chocolate chips. Top with remaining cake mixture. Bake 15 to 20 minutes at 350°. Cut into squares when cool.
Cook onion in butter until onion is clear. Add hamburger and brown lightly. Add tomatoes, salt, Worcestershire and Tabasco and heat to boiling. Add macaroni; cover and simmer slowly 15 to 20 minutes or until macaroni is tender. Take off cover and cook mixture a few more minutes to thicken slightly. Serves 6.
Beat eggs until fluffy. Add all other ingredients with a pinch of salt. Pour into pie shells and cook 45 minutes at 300° to 325°.
Mix all and shape in ball and chill (very delicious). Serve with favorite crackers.
Saute cabbage, celery, onion and mustard in margarine. Add noodles, milk and corned beef. Transfer mixture to a 9 x 13-inch baking dish. Sprinkle the cheese on top. Cover and bake in a 350° oven for 45 minutes. Serves 8.
Mix cottage cheese, Cool Whip and Jell-O in a large bowl with electric mixer. Add drained pineapple and mandarin oranges. Will keep well in refrigerator. Good with ham, chicken or pork.
Beat eggs until light and foamy. Add remaining ingredients except zucchini and flour. Beat well. Then add grated zucchini and flour. Use 2 greased and floured pans. Bake at 350° for 1 hour. When baked, leave in pans for 10 minutes. Turn out onto rack. Let stand 10 minutes. Glaze with orange juice and confectioners sugar.
Dissolve jello with 2 cups boiling water. Add strawberries, juice and all. Add rest of ingredients except for sour cream. Pour 1/2 of mixture in flat dish. Place in refrigerator and let set (don't refrigerate over half of mixture). When set, spread sour cream over mixture in dish. Add rest of mixture and chill in refrigerator until set.
In a large bowl, combine drained beans. In a blender container, place remaining ingredients. Blend until onions and green pepper are finely chopped. Pour salad oil mixture over beans; toss to coat. Chill several hours, stirring occasionally. Makes 8 to 10 servings.
Combine cornstarch and 1 cup plus tablespoon sugar; add water slowly, stirring until smooth and thick. Add egg yolks, butter, rind, juice and salt. Cook 2 to 3 minutes over medium heat stirring. Pour in shell. Cover with meringue made from 3 egg whites beaten stiff plus 2 tablespoons sugar. Bake 15 minutes at 300° until light brown.
Mix sugar, oil and eggs. Add flour, then add the rest of the ingredients. Bake at 300-350° for 40 minutes.
Combine 3 cups flour and next four ingredients in a medium bowl. Stir well and set aside. Heat milk and water in a heavy saucepan until very warm (120° to 130°). Add to dry ingredients, stirring well. Stir in remaining 3 cups flour to form soft dough.
Soak apricots in warm water to cover, at least 1/2 hour. Drain and wipe dry. Cut into quarters. Blend and combine sugar, butter and egg. Stir in water and orange juice. Add dry ingredients. Place in 9 x 5-inch loaf pan, greased and floured. Bake at 350° about 1 hour.
Dissolve gelatin in hot water; add cold water. Combine cranberries, sugar, orange peel, pineapple and nuts. Let gelatin stand until slightly thickened, then add all remaining ingredients.
Mix everything real good in your blender. Pour in paper cups or ice trays and freeze. Perfect for a hot day.
Mix bread, milk, beef and 1/4 cup onions together. Shape into balls and place in baking dish. Mix all the remaining ingredients together and pour over meat balls. Bake at 350° for 45 minutes. Makes 16 to 20 meat balls.
Cook noodles 15 minutes and drain. Cut up fine and fry onion, garlic and bell pepper. When done, add can of tomatoes. Cook 10 minutes.
Mix cream cheese and sugar and beat well. Beat Dream Whip until stiff. Add Dream Whip to cream cheese mixture. Put a layer of 1/4 of cream cheese mixture in each cooled pie shell. Then put a layer of 1/4 of blueberry filling over cream cheese mixture. Top with another layer of cream cheese mixture. Chill in refrigerator for at least 2 hours.
Preheat oven to 350°. Line bottom of casserole with chicken. Mix sour cream and soup together; pour over chicken. Cover with crushed crackers and sprinkle poppy seed on top. Drizzle melted butter over crackers. Bake for 30 minutes at 350°.
Mix and bake at 300° for 30 minutes, or until bubbly. Top with cracker crumbs mixed with butter.
Cut up all fruit, except bananas, and mix in a large bowl. Stir in slightly thawed orange juice. Add banana slices just before serving.
Mix all ingredients together and put into a pretty glass bowl for serving. Chill well. Serves 10 to 12.
Preheat oven to 450°. Mix dry ingredients. Heat oil in cast-iron frying pan. Add warmed oil, milk and eggs to dry ingredients. Combine and pour into warmed cast-iron frying pan. Bake 20 minutes.
Mix flour, margarine and ground nuts well. Press into 9 x 13-inch pan. Bake at 375° for	15 to 20 minutes. Let cool. Mix cream cheese, powdered sugar and 8 ounce Cool Whip. Spread on baked cooled crust. Mix milk and chocolate pudding. Spread on 2nd layer. Top with 8 ounce Cool Whip. Sprinkle with ground nuts. Cut into squares. Top each with a cherry.
Cut chicken into bite-size pieces. Heat butter in a heavy skillet and quickly saute chicken pieces until tender. Add pineapple chunks and green pepper. Combine 3/4 cup pineapple juice, honey, soy sauce and cornstarch; mix until smooth. Add to chicken mixture and cook, stirring until thickened (over medium heat). Serve over rice. Serves 4.
Heat oil in large soup pot over medium heat. Add onions, celery, green pepper and garlic. Cook, stirring frequently, until vegetables are tender, about 10 minutes. Add remaining ingredients and bring mixture to a boil. Then cover, reduce heat to low and simmer 1 hour. Stir occasionally while cooking.
In large skillet, break corned beef into pieces. Add rice, tomatoes, onion, green pepper, salt, pepper and water. Place over high heat. Bring to a vigorous boil. Turn heat down. Cover and allow to cook slowly for 30 minutes or until rice is tender. Serve from skillet if desired. Makes 8 servings.
Mix first 7 ingredients and cook until thickened. Put layer of vanilla wafers on bottom of bowl and around sides. Cut bananas up on top of wafers; pour filling over bananas. Repeat layer. Beat egg whites until stiff. Add sugar and vanilla and beat until peaks form. Put on top of pudding and brown in oven.
In a large bowl, combine the cooked potatoes, eggs, salt, black pepper, onion, relish, bell pepper and pimiento. Mix well. Add the mayonnaise and stir well. Refrigerate.
In top of double boiler, combine first 4 ingredients. Over high heat, heat to boiling; boil until vinegar is reduced to 1 tablespoon. Place double boiler top over double boiler bottom containing hot, not boiling water. Add egg yolks; cook, beating constantly with wire whisk, until slightly thickened. Add butter, 2 tablespoons at a time, beating constantly with whisk until butter is melted and mixture thickened. Stir in parsley. Serve with tenderloin.
Boil chicken breasts and shred chicken into 1-inch pieces. Butter a 9 x 13-inch pan and line with tortillas. Make a mixture of chopped onion, chilies and tomatoes, chopped chilies, sour cream, milk and cream of chicken soup. Grate cheese. Line pan with tortillas, chicken, soup mixture, cheese and repeat. Bake at 350° for 1/2 hour.
Add 1/4 teaspoon salt to one cup of water; add chicken breasts and simmer for 20 minutes. Remove breasts and reserve 1/4 cup broth. Cut chicken into strips and place in bottom of oiled casserole. Mix sour cream and 1/4 cup chicken broth. Pour over chicken. Crush crackers and sprinkle on top. Melt 1 stick of margarine and pour on top. Bake, uncovered, at 325° for 40 minutes.
Have ready a jelly roll pan or cookie sheet with sides. Mix all ingredients in a large bowl until well blended. Roll level tablespoon of the mixture into balls the size of walnuts (you should have 60) and arrange them on the pan close but not touching. Freeze until hard, then pack in gallon size freezer storage bag.
Cook onions in margarine about 5 minutes. Stir in flour, salt, pepper, bouillon cubes and water. Bring to boil, then simmer, covered, for 25 minutes. Sprinkle sliced French bread with Parmesan cheese and toast in oven. After soup is cooked, put in individual ovenproof bowls. Put slice of toasted bread on top, then sprinkle with grated Swiss cheese and place in oven at 425° for about 10 to 15 minutes. Remove when cheese is melted.
Preheat oven to 350°. Drain corn, wash and drain rice. Place ingredients in layers in a 2 quart baking dish. Pour over second can of tomato sauce and 1/4 can water, cover meat with bacon. Cover with tight fitting lid. Bake for 1 hour. Makes 4 to 6 servings.
Combine sugar, salt, milk and butter in a small saucepan; heat until melted. Let cool. Dissolve yeast in warm water. Add cooled mixture; mix well. Add flour gradually; mix thoroughly. Let dough rise in a warm place for 20 minutes. Knead down.
First, puncture chicken with a fork and brush with orange juice. Then spray baking pan with cooking spray. Combine bread crumbs, salt, pepper, paprika and cayenne pepper in a plastic bag. Add chicken and shake well to coat lightly. Lay the chicken in a single layer in the baking pan. Bake without turning at 450° for 30 minutes or until crisp and golden brown. Blot with a paper towel for extra crispness. Best served at once.
Flake salmon; combine with rest of ingredients. Press into greased loaf pan and bake at 350° for 30 to 45 minutes. Serves 6 to 8.
Roll each prune with a slice of bacon and the toothpick. Bring to oven at 450° until the bacon is crispy. Can be served as a finger food.
Spread soup on roast; sprinkle with onion soup mix. May put potatoes and carrots around roast about halfway through cooking. Cook at 350° for 3 hours, or until tender.
Cream shortening, sugar and butter flavoring for 10 minutes. Add eggs one at a time. Sift flour, baking powder and salt. Add to cream mixture, then milk and coconut flavoring. Fold in coconut. Bake in greased and floured tube pan at 325° for 1 hour and 20 minutes.
Peel and slice	apples; place on bottom of greased 9 x 9-inch pan. Add water. Mix dry ingredients together	and sprinkle over top.	Bake at 300° for 1 hour, last 15 minutes at 400° or until golden brown. Serve with ice cream or Cool Whip.
Slice squash 3/4-inch thick; pare. Fry bacon until crisp, then remove from pan and keep warm. Dip squash into egg mixed with water, then into crushed corn flakes. (Crumbs will do as well.) Brown in hot fat; turn, season with salt and pepper and cook until tender. Remove to a hot platter and fry the tomato slices which have been dipped in flour. Top the squash with tomato slices and crisp bacon. Serves 6.
Place all ingredients	in a large covered pan (do not brown meat first). Bake at 250° for 5 hours.
In medium bowl, combine pudding and milk; beat with electric mixer until well blended, about 3 minutes. Gradually blend in chocolate until smooth. Fold in whipped topping. Turn into crust. Freeze until firm, about 4 hours.
First heat applesauce in saucepan, then add the 2 packages of cherry Jell-O. Remove from stove and add the 10 ounces of 7-Up or Sprite. Refrigerate until solid.
Place cauliflower in slow cooker. pour cheese and bacon on top. Cover and cook on low 4-5 hours.
Mix ingredients. Bake in shallow baking dish or Pyrex bowl 15 to 20 minutes at 425° or until top is lightly browned. Serve with pita triangles. Cut round pita bread in 8 triangle shapes. Split each triangle by peeling two sides apart. Spread lightly with margarine on split side. Lay on cookie sheet, margarine side up. Sprinkle with garlic salt. Broil approximately 3 minutes or until lightly browned.
Peel potatoes; dice and cook until done. In a large mixing bowl, combine potatoes and onion. Add salt, sugar, pepper and 2 of the eggs, diced. Add vinegar and sour cream and mix together. Sprinkle in the mustard and stir again. If needed, add a bit of pickle vinegar for more moisture. Slice remaining egg and arrange over top of salad in dish from which it will be served. Fried bacon can be crumbled over the salad. Makes 6 to 8 servings.
Layer bottom of pan with Tater Tots. Fry hamburger meat in skillet. Let meat cook until done. Smother meat with cream of chicken soup and let simmer. Pour hamburger meat over the bottom layer of Tater Tots. Put shredded cheese over hamburger meat. Cover top with lined up Tater Tots. Put in oven at about 250° or 300° and let bake until Tater Tots are brown.
Fill 4-quart saucepan half full of water; bring to boil. Add green beans; cook, covered 8 minutes. Meanwhile in 12-inch skillet, cook bacon until brown. Remove bacon to paper towels. Pour off 2 tablespoons drippings from skillet. Drain beans, stir in drippings in skillet. Return bacon to skillet. Season with salt and pepper; cook and stir over medium heat 2 minutes. (I add chopped onion to bacon while its cooking). Makes 6 to 8 servings.
Mix together oil and seasonings. Pour over crackers. Continue to mix until dry looking. Great for parties and for snacks!
Spray baking dish with Pam. Mix first six ingredients together and pour into baking dish (Pyrex or Corning Ware). Add bacon strips on top. Cover with foil and bake at 325° for about 1 hour.
Mix rice and soup together in casserole dish. Lay pork chops on top. Cook at 350° for 1 hour and 15 minutes, or until moisture is absorbed.
Measure dry ingredients: flour, ginger, soda, cinnamon and salt into sifter. Cream Crisco and sugar. Beat in egg and molasses. Sift dry ingredients over creamed mixture. Blend well. Form teaspoons of dough into small balls, one at a time, then roll in granulated sugar. Place 2-inches apart on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes or until tops are slightly rounded, crackly and light brown. Remove to wire cake rack. The cookie is wrinkled.
Cream margarine, sugar and flour. Beat in eggs, one at a time. Add milk, salt and vanilla. Mix well. Pour into an uncooked pastry shell. Bake at 350° for 30 to 40 minutes or until firm.
Boil whole squash in salted water until almost tender. Remove tops to make cavities for stuffing. Scoop out stringy insides and discard. Drain water that collects. Beat eggs until frothy. Add grated onion, cheese, bread crumbs and salt and pepper. Put bits of butter in each cavity of squash. Fill with stuffing. Place butter and bread crumbs on top of each. Place in a foil-lined pan and bake in a preheated 350° oven for 30 minutes. Yields 4 servings.
Place beef on bottom of greased pan. Place chicken breasts on top of beef. Cook bacon, cut up and combine with sour cream, soup and 1/2 can water and pour over chicken. Bake uncovered at 275° for 2 1/2 hours. Serve over noodles or rice.
Sift flour with baking powder and salt. Add eggs and milk; stir until smooth. Add okra and mix well. Drop by spoonfuls into deep, hot fat and fry until golden.
Mix ingredients for salad and keep cold until almost ready to serve. Fry bacon crisp and crumble in salad.
Heat oven to 350°. Mix meat, 1 1/3 cups instant potatoes (dry), egg, salt, pepper, onion, catsup and milk. Spread in ungreased pie pan (9 x 1 1/2-inch). Bake uncovered 35 to 40 minutes. Prepare remaining potatoes for 4 servings. Top baked meat loaf with potatoes. Sprinkle with cheese. Bake 3 to 4 minutes or until cheese is melted. Store loosely covered up to 24 hours.
Spread peanut butter on crackers. Then put a large marshmallow on top of peanut butter. When you have done your pan full, put in oven at 350° until marshmallows get light brown. Remove from oven and they are ready to eat.
Crush together wafers, 1/2 cup peanuts and margarine. Press into 9 x 13-inch cake pan. Bake at 300° for 10 minutes.
Mix milk and lemon juice together well; add pineapple, Cool Whip and nuts (save a few nuts for the top). Mix well. Fill pie shells and freeze. Pies will keep for 2 months in freezer.
Cook rice according to package directions. While rice is cooking, coat inside of a large skillet with Pam cooking spray according to directions. Heat skillet over medium heat. Add sausage, onion, green pepper and celery. Saute until vegetables are tender. Add tomatoes, hot pepper sauce and pepper. Drain cooked rice and stir into sausage mixture. Cook over low heat, stirring frequently, until thoroughly heated.
Lightly grease a 9 x 13 pan. Layer potatoes. Cover with chopped onion and shredded cabbage. Crumble corned beef over this. Mix cream of celery soup with milk. Pour over the layers. Bake at 350° for approximately 1/2 hour.
In a small bowl, melt the butter. White it's hot, add both sugars. Stir, then let cool a bit. While the butter mixture is cooling, mix the flour, soda and salt in a mixing bowl. In a small bowl, beat the egg lightly with a fork, then add the egg and vanilla to the butter mixture. Stir. Now, add the butter, egg and vanilla to the flour mixture in the mixing bowl. Stir again, then add chocolate chips and nuts, if you want them. Stir everything until it's all mixed up well and put the bowl in the refrigerator to cool for about an hour.
Combine flour, salt and black pepper in large bowl. Toss steak slices in mixture to coat. Heat margarine in heavy skillet over moderate high heat until bubbly. Add 1/2 steak slices; cook, stirring once or twice, until no pink remains. Remove; repeat with remaining steak. Reduce heat to moderate low. Add onion and garlic. Cook until onion is soft. Add mushrooms, beef broth and tomato paste. Raise to high heat and cook for 2 minutes, scraping up brown bits stuck to skillet. Return steak and accumulated juice to skillet; heat through. Remove from heat and stir in sour cream. Serve over noodles or rice.
Cut and cream together flour, sugar, salt and Crisco until crumbly. In separate bowl mix together cold water, vinegar and egg. Pour this mixture over flour mixture. This will moisten dry flour mixture. Make into 5 equal balls to roll into pie crusts. Roll thin. Will keep in freezer for weeks. Yields 1 single, 2 double crusts.
Lightly brown meat and onion. Add the beans, bell pepper, seasonings and tomatoes. Simmer approximately 25 to 30 minutes.
Measure popped corn into buttered bowl (4 quarts or larger). Combine together in heavy 1 1/2-quart saucepan the sugar, water, corn syrup, salt and vinegar. Stir over heat until sugar is dissolved. Cover, bring to boil and let boil briskly for 3 minutes. Uncover, insert candy thermometer and cook mixture to hard ball stage, 260°. (I cook it until when you drip a little in a cup of ice water, it stays in a very hard ball.) Remove from heat. Stir in vanilla and coloring (if wanted). Pour slowly over popped corn, stirring with a large buttered spoon to coat all corn. Form into balls at once with buttered hands, handle gently to avoid packing.
Preheat oven to 375°. Spray a 8 x 8 inch baking dish with nonstick cooking spray. In a medium bowl, combine flour, brown sugar, baking soda, baking powder, salt, cinnamon, and cereal. Mix well. In a small bowl, combine milk, egg substitute, carrot, banana, and walnuts. Combine milk mixture and dry ingredients and mix well. Pour into prepared baking dish. Bake for 25-35 minutes or until lightly browned. Cut into 6 bars.
Slice stem end from tomatoes; scoop out pulp. Combine crab meat, green onions, parsley flakes, vinegar, bread crumbs and dill weed in bowl; mix well. Stuff tomatoes with crab meat mixture. Arrange on paper towel-lined plate. Microwave on High for 2 to 4 minutes or until heated through, turning plate once or twice. Garnish with paprika. Makes 5 servings.
Fill cooked shell with the cheeses; set aside. Mix together cream, chives, onion, curry powder, salt and pepper in a 4 cup measure or 1-quart casserole dish. Microwave on High (100%) for 2 to 2 1/2 minutes or until steaming. Stir a small enough amount of hot cream into eggs; stir egg mixture into the remaining hot cream. Pour in shell. Sprinkle with ham. Microwave for 12 to 14 minutes or until a knife comes out clean. Turn dish a half turn halfway through cooking. Yield: 6 to 8 servings.
Cook and drain sausage. Separate rolls into 8 triangles. Place triangles with points toward middle of a greased 12-inch pizza pan. Press bottom and sides to form a crust; seal perforations. Spoon sausage over dough. Sprinkle with hash browns and Cheddar. Combine eggs, milk, salt and pepper; pour over sausage mixture. Bake at 375° for 25 minutes. Sprinkle with Parmesan (if desired) and bake 5 minutes more. Makes 6 to 8 servings.