HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook chopped onion in oil over medium high heat for 5 minutes. Stir in sweet potatoes, carrots, galic, chopped ginger, chicken broth. cover, boil and cook for 10 minutes. Transfer to food processor, puree until smooth. Stir in the lime juice, and salt. Makes 10 cups. Each serving has 127 cal.... 4 g fat, 3 g protein, 21 g carb.
Mix together well. Spread 1/2 mixture into greased and floured 9 X 13 pan. Crumble 1/2 of strudel onto mixture. Cover with remaining batter and top with rest of strudel. Bake at 375° for 25 to 30 minutes.
In skillet or wok, over medium-high heat, cook rice in oil until golden brown, about 15 minutes, stirring occasionally. Add pork or ham and eggs. Cook and stir until eggs are set. Stir in scallions, steak sauce and soy sauce just until blended and heated through. To serve, garnish with scallions.
Melt candies in 1 cup boiling water (microwave or double boiler). Dissolve Jell-O in 1 cup boiling water; add candy mix. Add applesauce. Cool in refrigerator overnight.
Cook squash and onion until tender; drain. Add salt and pepper. Soak slices of bread in milk and add to squash. Stir in eggs and cheese. Pour into a casserole dish. Bake at 400° for 1 hour.
Rinse and drain beans. Combine all ingredients. Mix well. Chill and serve.
Mix first 10 ingredients and marinate beef for at least 3 hours. If using wood skewers, soak in water for 15 minutes before preparing kabobs. Grill 4 to 6-inches from coals for 8 to 10 minutes, turning twice.
Cream margarine and peanut butter. Add sugar and cream thoroughly. Add egg. Sift flour and soda together and work into creamed mixture. Form into balls and flatten out on a baking sheet with a fork. Bake at 350° for 10 minutes. Makes about 3 dozen. I double this recipe.
Melt margarine/butter and chocolate chips according to directions on chocolate package. Allow to cool. Add marshmallows and nuts. Divide into two or three portions and place each portion on a piece of tinfoil. Form each portion into a "log." Sprinkle top of log with coconut. Close tinfoil around log and place in refrigerator or freezer. When ready to serve, slice the log.
Preheat oven to 350°. Cut bread into small pieces; add all the ingredients, except for the sugar. Mix everything in a bowl, making it into a batter. Take the sugar and heat in pan, stirring constantly to create caramel. Add the caramel into an oven tray and add the batter. Cook in oven for about 1 1/2 hours. When done, let it cool and serve.
Reserve 1/2 cup cheese for topping. Mix Veg-All, mayonnaise, 1 cup grated cheese, chestnuts and onion. Place in casserole dish. Mix crackers with butter and place on top. Bake at 350° for 30 minutes. Add remaining cheese the last 10 minutes of baking time.
Slice onions and boil about 15 minutes; drain. Make a white sauce by melting butter and stirring in flour, slowly adding half and half and salt and pepper. Place onions in 2-quart casserole; top with cheese, then pour white sauce over top. Bake at 350° for 30 minutes.
Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak 8 hours. Drain. Cover beans with water and add salt; bring to a boil. Cover; reduce heat and simmer 2 hours; drain if necessary. Place beans in a greased 2 1/2-quart baking dish; add salt pork and onion. Combine molasses, ketchup, mustard, pepper and 2 cups hot water; pour over beans. Cover and bake at 350° for 2 hours, stirring once.
Trim away any fat. Cut meat into cubes. Salt & pepper beef. Brown meat in bacon grease. Drain off fat. Add crumbled bacon, broth, 1 cup water, garlic, and bay leaf. Simmer in covered pot. Stir; add onions, carrots, mushrooms. Remove bay leaf. Thicken 1/4 cup water and flour.
Place flour and sugar in a large mixing bowl. Place butter, cocoa, oil and water in a 2-quart saucepan and bring to boil. Pour hot liquid over dry and mix. Add buttermilk, eggs, soda and vanilla. Bake in an 11 x 16-inch pan for 20 minutes at 400°. Five minutes before cake is done, begin to prepare icing.
Cook the first 4 ingredients in pan until it turns golden brown, about 15 minutes. Pour onto greased cookie sheet. Cool. Pour melted Hershey chocolate bars over top. Sprinkle with nuts. Freeze until top gets hard. Break and eat.
Mix ingredients together. Pour into 4 (1 pound) coffee cans sprayed with Pam. Bake at 350° for 1 hour. Makes 4 loaves.
In a 3-quart saucepan over medium-high heat, in margarine, saute onion and celery in margarine until tender-crisp. Add broth, potatoes, salt, pepper and cayenne pepper. Bring to a boil. Cover and reduce heat to low and simmer 10 to 15 minutes or until potatoes are tender. Stir in turkey. In a medium bowl, combine cornstarch and milk. Stir in soup and cook until thickened. Makes 4 servings.
Cut French bread in half lengthwise. Spread sauce out over bread. Fry hamburger, onion and mushrooms. Drain. Spoon out on top of sauce. Bake at 350° for 20 minutes. Add cheese. Cook 10 minutes or until slightly browned.
Make a syrup by boiling water and sugar in large saucepan; add remaining ingredients except carbonated beverage. Mix well. Pour into freezer container and freeze. Before serving, allow to thaw to a slushy state. Add chilled carbonated beverage. Yield: 50 to 60 servings.
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs and next 3 ingredients; add to dry ingredients and stir just until moistened. Place paper baking cups in muffin pan and coat with cooking spray. Spoon batter into paper cups, filling 3/4 full. Bake 20 to 22 minutes at 425°. Yields 1 1/2 dozen.
Mix all ingredients into saucepan; bring to a boil, stirring frequently. Cook 2 to 3 minutes after coming to a boil. Watch closely as this will boil over.
Combine all ingredients in a large bowl. Mix well. Grease and flour large Bundt pan. Pour mixture into Bundt pan. Bake at 350° for 1 hour and 20 minutes or until tests done. When cool, remove from pan carefully. Coat with warm Karo syrup. Decorate with fruit, candied cherries, pineapple and nuts.
Mix all together and bake at 350° for 40 minutes. When cool, ice with powdered sugar icing.
Cut off stem ends of peppers (cut up tops; add to ingredients). Boil peppers 3 minutes in salt water, then drain.
Cut bacon up in 1-inch pieces. Fry. Leave drippings in pan. Scramble eggs in drippings. Put cooked rice in pan; stir together. After everything is combined, sprinkle cheese on top and cover. Cut heat off. Ready to serve.
Beat sugar replacement, orange oil and rind into the stiff egg whites. Drop onto lightly greased cookie sheets. Bake at 325°F (165°C) for 8 to 10 minutes. Remove from pan immediately.
Mix together and pour into a greased Bundt pan. Bake at 325° for about 1 hour. Check with a toothpick.
Preheat oven to 375°. Cook carrots in boiling water until fork-tender. Reserve 1/4 cup cooking liquid. Cut carrots in narrow strips. Arrange in 9-inch square baking dish.
Pour salsa over top of cream cheese. Sprinkle shredded Monterey Jack cheese on top. Microwave for 10 minutes on High. Serve with chips.
Beat pineapple and pudding for 2 minutes. Mix in sour cream. Fold in Cool Whip. Pour into 2 graham cracker crusts. Serve with a dash of whipped cream.
Mix 1 envelope Knox unflavored gelatine, sugar and salt. Add 1 1/2 cups very hot water and stir until gelatine is thoroughly dissolved. Add vinegar or lemon juice; chill to unbeaten egg white consistency. Fold in diced tart apples, diced celery and chopped pecans. Turn into a 4-cup mold or individual molds. Chill until firm. Unmold on salad greens and serve with salad dressing. Makes 6 servings.
Melt butter, sugar, cocoa and vanilla. Mix in eggs to blend. Add 1/2 flour until blended. Stir in 1/2 cup pecans. Bake 25 minutes at 350° in greased and floured pan. Cool 30 minutes in pan. Turn out and cool completely. Cut into squares.
Cream sugar and shortenings; beat until fluffy. Add 1 egg at a time and beat. Add flavors; alternate milk and flour. Beat after each addition. Fold in coconut, pecans and cherries. Bake in prepared Bundt pan at 325° to 350° about 1 hour and 15 minutes.
Brown and drain beef. Add remaining ingredients. Simmer for 1 to 2 hours.
In a large bowl, mix sugar and cinnamon. Break biscuit dough in pieces and drop into bowl with sugar mixture. Toss to coat dough. Melt butter and pour over coated biscuit dough pieces. Transfer to a 12-cup Bundt cake pan, pouring any excess liquid over top. Bake at 350° for 30 minutes.
Mix rice, bouillon and seasonings. Sprinkle over bottom of buttered 13 x 9-inch baking dish. Arrange chicken pieces, skin side up, on top of rice with larger pieces on outer edge. In a small pan, heat the cranberry sauce, butter, lemon juice and soy sauce. Bring almost to a boil over medium heat, stirring constantly. Pour cranberry mixture over chicken. Cover tightly with foil. Bake at 325° for 1 hour and 10 minutes. Uncover. Sprinkle with almonds. Bake 10 minutes longer.
Melt margarine in deep dish. Combine other ingredients except peaches, pour over butter and top with peaches. If peaches are unsweetened, add sugar to taste. Bake 40 minutes at 350°, the crust rises to top. Serve hot or cold with whipped cream or ice cream. Serves 6.
Mix all together and pour into pie shell. Bake 15 minutes in a preheated oven at 450°. Turn oven down to 350°. Bake 40 minutes or until done. Use knife test. Cool. This pie is like a pumpkin pie.
Mix everything except for 3/4 cup of the Ritz crackers. Sprinkle them on top. Bake at 350° for 20 to 30 minutes.
Cook sprouts according to directions, omitting salt. Drain. Place them in a shallow 2-quart casserole; keep warm.
Dissolve gelatin in water. Heat tomato soup and add to gelatin. Add cream cheese. Stir well to blend. Place in milk cartons to congeal. Place on Ritz crackers to serve. Garnish with olive and parsley.
Cream together butter and sugar; add eggs one at a time. Add vanilla. Beat in flour. Do not overbeat. Bake at 350° for about 2 hours.
Wash celery; destring each piece. Cut into 2-inch pieces. Fill each rib with mixture of nuts, cream cheese and mayonnaise.
Heat oven to 375°. Spray rack set in shallow baking pan with cooking spray. In shallow dish, stir mustard, yogurt and vinegar to blend. In second dish combine potato granules, Parmesan and paprika. Dip chicken breasts first into mustard mixture, then into potato mixture to coat on both sides. Arrange breasts on prepared rack in baking pan. Bake about 20 minutes until chicken is cooked through and coating is lightly browned. Makes 4 servings.
Mix dry ingredients in 2-quart saucepan. Add water; mix well. Cook over medium heat, stirring constantly, until thick.
Trim excess fat off roast. Rub meat on both sides with the soup mix. Line a roasting pan with enough heavy duty foil to make a tent. Place meat in pan and fold foil over, securing all edges to prevent steam from escaping. Place in oven and roast for about 2 1/2 hours at 350°. Leftovers may be used for sandwiches or soup.
Brown meat and onion in a small amount of hot oil. Drain well; add chopped chilies, soups, enchilada sauce, salt and pepper. Cook until well mixed.
Brown hamburger and sausage; drain and add Ragu sauce. Cook noodles until tender and drain. Put a layer of meat and sauce mixture in the bottom of a 9 x 13-inch pan; top with 3 noodles, then cheeses. Repeat meat and sauce mixture, 3 noodles, then cheeses until all are used. Bake at 350° for 50 to 60 minutes.
Chop tomato and set aside. Cut avocados in half, remove seed and peel. In a bowl, mash avocado with lemon juice. Stir in salt, onion, garlic and picante sauce. Spoon guacamole into a serving bowl. Garnish with tomatoes. Serve with corn tortilla chips.
Soak beans overnight; drain and rinse. Put into a large pot with broth, beef, linguica, chourico, onion, salt and pepper. Bring to boil; reduce heat to simmer. After 30 minutes remove sausages and continue cooking until beans and meat are tender (about 1 1/2 hours). Remove meat. (At this point I refrigerate overnight; remove fat before continuing.) Add kale and potatoes. Simmer for 2 hours. Cut meat and sausage into small pieces and return to soup. For best flavor, let soup stand in refrigerator overnight before serving. Makes 1 1/2 to 2 gallons.
Add lemonade concentrate, cream cheese and sweetened condensed milk to a blender. Whirl until smooth and creamy. I use hand mixer. Scrape mixture into bowl. Fold in whipped topping. Pour mixture into graham cracker crust. Refrigerate 2 to 3 hours before serving.
Dip chicken wings into melted margarine; sprinkle with salt and pepper. Place on a cookie sheet. Bake in a preheated 400° oven for 25 minutes. Sprinkle hot sauce evenly on top.
Combine. Roll out in balls and pat on ungreased cookie sheet. Cook for 8 to 10 minutes or until brown at 350°.
Cream butter until soft. Add sugar and blend until creamy. Blend in egg, peanut butter, vanilla, salt and soda. Sift flour before measuring, roll dough into small ball and press with fork on a well-greased cookie sheet. Bake in 375° preheated oven for 7 to 8 minutes.
Brown meat in large skillet. Drain off excess fat. Add salt, garlic and pepper. Simmer 10 minutes. Stir in tomatoes, tomato paste and spaghetti sauce mix. Cover and simmer 30 minutes. Cook lasagne noodles as directed on carton. Drain; rinse with cold water and drain again. In a 9 x 13-inch baking dish, pour 1/3 of the meat sauce. Cover with strips of lasagne, then 1/3 of Mozzarella and cottage cheese. Repeat layers, ending with meat sauce. Top with Parmesan cheese. Bake at 300° for 20 minutes or until bubbly. Makes 8 to 10 servings.
Coat pork chops with a mixture of flour, salt and pepper. In skillet, brown on both sides in hot shortening. Place in 11 x 7 x 1 1/2-inch baking dish. Combine soup, 3/4 cup water, ginger and rosemary; pour over chops. Sprinkle with half the onions. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with remaining onions and continue baking 10 minutes. Remove meat to platter. Blend sour cream into soup mixture; heat. Serve with meat.
Mix sugar, oil	and eggs well. Add baby food, flour, cinnamon and pecans. Bake	in greased and floured Bundt pan for 1 hour and 15 minutes a 300°. Let stand 15 minutes before removing. This cake will stay moist if tightly covered.
Mix shortening and margarine; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and cocoa; mix well. Add to creamed mixture alternately with milk, beginning and ending with flour mixture; stir in vanilla.
Cook potatoes, onion, salt, pepper, 1/2 cup margarine and haddock or pollock in water until potatoes and fish are nearly done. Then add milk and 1/4 cup margarine. Simmer until done.
Mix pudding and milk together until it starts to thicken. Add sour cream and a little less than half a container of Cool Whip (use rest for topping). Make layers; start with vanilla wafers, bananas and pudding mixture. Repeat and then top with remaining Cool Whip. Makes large quantity.
Mix ingredients together and pour into three 9-inch cake pans. Bake at 350° for 15 minutes.
Combine cooked beans and tomatoes and simmer for 5 minutes. Saute green peppers in salad oil for 5 minutes. Add onions; cook until tender, stirring often. Add garlic and parsley; melt butter and saute meat for 15 minutes. Add meat to onion mixture; stir in chili powder and cook 10 minutes. Add this to beans and then add spices. Cover and simmer 45 minutes. Skim fat off top. Flavor will improve if set in refrigerator overnight. May be frozen indefinitely.
Drain tuna, pineapple and oranges. Mix tuna with mayonnaise. Add fruit and chill in refrigerator. Before serving, toss in noodles. Serve on bed of lettuce.
Melt cheese in milk over low heat, stirring constantly. This sauce is to pour over Tuna Croquettes recipe.
In blender or food processor, combine corn and water. Process but do not puree. Add flour and eggs. Process briefly. Transfer mixture to a bowl. Add all remaining ingredients except oil, mixing well. Heat oil about 1/2 to 1-inch deep in skillet. Depending on size wanted, drop 1 to 2 tablespoons of mixture into heated oil, leaving space between patties. Fry 2 to 3 minutes on each side or until golden. Drain patties on paper towels. Keep warm until all patties are fried.
Cut each tomato in 6 pieces, place in saucepan and cook until done. Mash up. Break up your bread in small pieces and add to tomatoes. Stir (should be pudding consistency; add a little tomato juice if necessary). Add butter, sugar, salt and pepper. Top with fresh dried parsley.
Mix ground chuck, 1/2 cup cheese, bread crumbs, milk and garlic salt. Press into a 9-inch pan. Cover with tomato sauce and sprinkle with oregano. Spread mushrooms over top and add remaining grated cheese. Sprinkle Parmesan cheese on top. Bake for 25 to 30 minutes at 375°. Cut and serve in wedges. Serves 4 to 6.
Heat oven to 425°. Measure flour, baking powder, salt, milk and 1/4 cup salad oil into bowl. Stir vigorously until mixture leaves side of bowl. Gather dough together and press into ball. Knead dough 10 times to make smooth. Divide the dough in half.
In a 2-quart saucepan, brown beef and onion; drain fat. Stir in seasoning mix. Add remaining ingredients. Bring to a boil over medium heat. Reduce heat and simmer 10 minutes.
Dry fry the minced beef in a nonstick pan until browned. Add the vegetables and stock cube; bring to the boil. Cover and simmer for 15 minutes, stirring occasionally. Spoon into an ovenproof dish.
Remove seeds from raw zucchini and grate. Mix eggs, oil, zucchini, sugar, flour, salt, cinnamon, baking soda and baking powder together. Stir well. Fold in vanilla and coconut/nut mixture. Put into 2 loaf pans, greased, and bake at 350° until lightly browned, approximately 45 minutes to 1 hour. Cool in pan tipped on side. After 15 to 20 minutes, pop out of pans and continue cooling.
Heat oven to 500°. Beat eggs, milk, sugar and salt until fluffy. Dip bread into egg mixture and arrange on buttered baking sheets. Bake about 8 minutes on each side until golden brown.
Rinse lentils, cover with cold water, soak overnight. Add more water if necessary to make 8 cups. Cook until lentils are soft. Add seasonings and vegetables. Bring to a boil and simmer until vegetables are tender. Season to taste. Remove bay leaf.
Combine first 3 ingredients with 2 1/2 cups water in skillet. Simmer, covered, for 5 minutes. Stir in remaining ingredients in order listed. Cook over low heat until cheese is melted, stirring constantly. Do not boil. Yields 4 servings.
Thaw spinach and squeeze dry. Mix with Ricotta, Parmesan, mushrooms, onion, oregano, salt and egg. Lightly butter 24 (1-inch) muffin cups. Place a slice of pepperoni in the bottom of each if you like. Spoon cheese mixture into cups.
Drain cherries and pineapple. Add sugar to the juice and boil. Remove and stir in jello. Add Coke, fruits and nuts. Chill well.
Drain blueberries and pineapple (saving the juice). In a saucepan, combine blueberries, 1/2 cup sugar, water and lemon juice; bring to a boil. Combine juice and enough water to make 3 cups; bring to a boil. Pour in a bowl over the gelatin, stirring until all is dissolved. Add blueberries and pineapple. Congeal.
Mix the Worcestershire sauce, Tabasco and garlic together; combine with cream cheese. Cover bottom of platter with thin layer. Shake cocktail sauce on top. Sprinkle shrimp on top. Sprinkle cheese on top. Combine remaining ingredients and spread on top.
Combine cola and ketchup in skillet. Place chicken in skillet. Bring to a boil. Reduce heat and simmer 1 hour.
Mix and form into 4 loaves. Wrap tightly in plastic wrap and refrigerate 24 hours. Unwrap and place on cookie sheet or broiler pan. Bake at 300° for 1 hour. Cool and slice thinly.
Grease and flour tube pan. In a large bowl, combine eggs and water. Add remaining ingredients. By hand, stir until combined. Pour into pan. Bake at 350° for 65 to 75 minutes until done. Cool 30 minutes. Loosen edges and remove from pan. Cool completely.
Combine liquid ingredients and sugar. Measure dry ingredients together. Combine all ingredients, mixing well. Pour into greased and floured 1-quart baking dish. Bake in a 350° oven for about 1 hour.
Line a 9-inch pie plate with pastry. Combine flour and sugar. In separate bowl, combine eggs and butter. Stir in flour and sugar mixture. Stir in salt, corn syrup and pecans. Pour into pastry lined pan. Bake in preheated oven at 375° for 10 minutes. Turn temperature to 350° and continue baking for 50 more minutes. Can be served warm or cool topped with whipped cream.
Let the vinegar, sugar, mustard seed and salt come to a boil. Remove from heat and cool. Chop or shred the cabbage, pepper, onion and radishes. Pour the cooled liquid mixture over this and refrigerate.
Mix all ingredients in 2-quart casserole dish. Bake 35 minutes at 375°.
Fry meat, garlic, salt and pepper until meat is brown. Drain. Add rest of ingredients except cheese and simmer for 30 minutes. Cook noodles. Pour 1/2 of mixture into large rectangular pan. Layer noodles and cheese on top, repeating twice. Bake for 30 minutes at 350° or until cheese is melted.
Beat together butter, sugar and 1 egg. Add milk. Sift flour with baking powder, salt and soda. Stir into egg mixture just until moist. Then blend in bananas, raisins and nuts. Turn into a greased 9 x 5-inch baking pan. Bake at 350° for 1 hour. Makes 1 loaf.
Blend all ingredients in blender or food processor until smooth. Pour into small souffle dishes (about 6 ounces each). Bake in oven at 375° for 20 minutes or until top is golden. Serve warm with Wheat Thins or Triscuit crackers.
Melt margarine and cocoa together. Beat eggs with sugar and blend the chocolate mixture into eggs. Add flour, salt and vanilla. Add nuts and bake 30 minutes at 350° in sheath cake pan. Spread hot cake with marshmallow cream.
Carefully clean crab meat. Mix all ingredients. Bake at 450° for 15 minutes. Serve on crackers.
Preheat oven to 350 degrees. Grease a 9x9x2 inch baking pan with shortening. Melt the butter and chocolate in a large saucepan over low heat. Remove the saucepan from the heat. Stir in sugar, flour, baking powder, vanilla and nuts. Add the eggs and beat well with an egg beater. Pour the batter into the baking pan. Bake for 30 minutes. Remove the pan from the oven and place it on a rack. When the brownies are cool, cut them into squares.
Put ham in lard can. Cover with water. Bring to a rolling boil; boil for 1 hour. Wrap can in blankets for 12 hours. Trim fat and rind; debone. Put in baking pan and glaze.
Line 9 x 13-inch pan with 1 package of crescent rolls. Mix hamburger, salt and flour. Add cooked broccoli. Mix milk, cream cheese and egg. Boil together until cheese is melted. Add to hamburger mixture. Pour over rolls in pan. Cover mixture with the other package of crescent rolls. Bake 30 minutes at 350° or until brown.
Dissolve jello in hot water. Add juice from oranges. Fold in sherbet, whipped cream and oranges. Chill.
Shake mustard, olive oil and vinegar in tightly covered container. Divide into four parts and arrange on heat-proof dishes. Top each with red pepper, carrots, tomatoes and nuts. Top with your favorite grated cheese and warm in 425° oven until cheese begins to melt.
Preheat oven to 325°. Beat eggs in a large bowl. Add flour, sugar and brown sugar; blend. Add butter, chocolate chips and pecans. Pour into pie shell. Bake for 1 hour.
Two cups of strawberries, one cup of pineapple and three cups of sugar. Let stand overnight. Cook 20 minutes in the morning.
In large bowl or electric mixer, cream butter and sugar. Add cinnamon, nutmeg and lemon peel. Beat eggs one at a time. Stir in vanilla, carrots and walnuts. Sift together flour, baking powder and salt. Add alternately with orange juice. Turn into a greased and floured 10-inch tube pan. Bake in 350° oven 60 minutes or until cake tester inserted in center comes out clean. Cool in pan 5 minutes. Turn out of pan and cool completely on wire rack. Spoon Orange Glaze over top, letting it run down sides of cake and decorate with freshly grated carrots. Makes 16 servings.
Mix together. Refrigerate for 1 hour. Use with sliced pineapple, strawberries, bananas, apples or any of your favorite fruits!