HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 tablespoons oil. Add pea pods, mushrooms, pepper and onions. Stir-fry 3 minutes. Remove from pan. Add remaining oil with pork; cook for 5 minutes. Add vegetables and sauces, heating thoroughly. Serve over hot rice.
Mix all together and cook over medium heat until thick. Cool. Add a few drops red coloring.
Cut filets into serving size portions. Place in a single layer, skin side down, in a well-greased baking pan. Combine remaining ingredients and pour over fish. Bake at 350° for 20 to 25 minutes or until fish flakes easily when tested with a fork. Serves 6.
Mix together. Use as a sauce for cold roast beef sandwiches, on hamburgers, or for dipping cheese or ring bologna.
Sift flour with baking powder, salt and sugar into large bowl. Add shortening, milk, vanilla and almond extract. Beat on high speed for 2 minutes. Add eggs and extra yolk all at once to mixture. Beat 2 minutes longer. Line well greased and lightly floured 10-inch tube pan with	chopped nuts and cherries. Add batter. Bake at 375° for 50 minutes. Cool.
Combine all ingredients in mixing bowl. Beat on medium speed until creamy and well mixed (about 10 minutes). Pour into prepared tube pan. Bake at 325° for 1 hour and 20 minutes or until done.
Heat vegetable oil in pan. Chop chicken into pieces and add to pan with salt. Let chicken brown, then add curry powder, m.s.g. and cumin. Let it cook for 5 minutes. Add water. Cover pan and let it cook until gravy is thick.
Grease one (8 x 4 1/2 x 2 1/2-inch) loaf pan. Mix peanut butter and margarine until light and fluffy. Sift together flour, baking powder and salt; mix with sugar. Add to peanut butter mixture; work in with spoon or fork until fine crumbs form. Add lemon rind. Mix eggs and milk; add to flour mixture and stir until moistened. Turn into prepared pan. Bake at 350° for about 60 minutes, or until tester comes out clean. Cool in the pan for 10 minutes. Remove from pan and cool completely on wire rack.
Combine all ingredients in 9 x 13-inch pan or Bundt pan and stir with a fork until well blended. Bake at 350° for 40 to 45 minutes. Cool in pan and cut. Sprinkle with confectioners sugar if desired.
Combine first three ingredients, sprinkle over both sides of chicken. Place chicken in a 13 x 9 x 2-inch baking dish. Combine 1/4 cup yogurt and soy sauce, brush half over chicken. Bake at 350° for 10 minutes. Turn chicken over, brush with remaining yogurt/soy sauce mixture. Bake additional 10 minutes. Combine 1/2 cup yogurt and flour, stir well, spoon over chicken. Sprinkle with cheese, bake 15 to 20 minutes. Serves 6.
Dissolve yeast in 1/2 teaspoon of sugar and 3/4 cup water.
Cream together eggs, softened margarine and sugar. Add bananas. In another bowl, sift together flour, salt and soda. Add flour mixture a little at a time to sugar and butter mixture, mixing well after each addition. Fold in nuts and add vanilla. Pour batter into well-greased and floured Bundt pan or small loaf pans. In large pan bake at 325° for 1 hour.
Saute luncheon meat and onions in margarine. Drain syrup from canned pineapple. Stir 1/2 cup pineapple syrup into meat-onion mixture along with brown sugar and vinegar. Bring to boil. Add mini ravioli. Cover and simmer 5 minutes. Top with pineapple slices and prunes. Simmer 5 minutes longer. Serves four.
Lightly brown hamburger; cover with water. Add chopped cabbage, sliced carrots, onions, tomatoes and sauce. Simmer 1 hour. Add potatoes and seasonings. Continue cooking until potatoes are tender. (A good substitute for tomatoes is stewed tomatoes.)
Layer graham crackers on cookie sheet. Melt butter and margarine with sugar. Pour over cookies. Sprinkle with chopped nuts. Bake at 350° for 8 to 10 minutes, until bubbling. Cool slightly; remove onto wire rack.
Slice onion. Peel potatoes and parboil for 15 minutes. Saute chicken, garlic and onion in 1/4 cup of oil. Add potatoes and 1/4 cup of oil (quarter potatoes). Sprinkle rosemary over chicken and potatoes. Cover and simmer 15 minutes. Turn potatoes and chicken. Cook an additional 15 minutes until chicken and potatoes are golden brown.
Heat oven to 375°. Spray two baking sheets with nonstick cooking spray. Brush both sides of each tortilla with water. Cut each one into 6 triangles and place in large bowl. Combine sugar and cinnamon and sprinkle mixture over triangles and toss to coat pieces well.
Stir until dissolved, then boil 7 minutes, stirring constantly. Have ready the chopped walnuts in bottom of buttered pan. Pour mixture over top. Put chocolate chips over top and let melt, then spread and cool.
Bring chicken to a boil and simmer for 1 hour (add salt to water, if desired). Cook broccoli as directed and place in bottom of casserole dish. Break cooked chicken in pieces and place on top of broccoli. Combine sour cream and soup; spread over top. Sprinkle cheese on top. Bake, covered, at 350° for 30 to 40 minutes.
Melt chocolate and butter. Cool. Add marshmallows and 1/4 cup coconut; mix. Sprinkle rest of coconut on a piece of foil and roll the chocolate and marshmallow mixture in the coconut. Make into a log-like roll on waxed paper. Refrigerate and slice.
Combine butter, sugar, eggs, bananas and vanilla. Combine remaining ingredients and blend into other mixture. Bake at 325° for one hour.
Dissolve Jell-O with boiling water. Add all other ingredients. Pour into mold.
Combine egg yolks, vinegar and sugar. Stir while cooking over low-medium heat. While this is hot, melt marshmallows. Add the pineapple, chopped peaches, chopped cherries and pecans. Whip the whipping cream and add. (Do not use Cool Whip.) Refrigerate overnight.
Combine milk and pudding mix in a medium bowl; stir with a wire whisk 2 minutes or until thickened. Add yogurt and orange juice concentrate; stir well. Combine apples and next 4 ingredients in a large bowl. Add pudding mixture, stirring gently to coat. Chill for 1 hour before serving. Sprinkle with shredded coconut. Yield: 8 servings.
Boil chicken and cut up. Mix soup, sour cream and chicken. Pour into casserole dish. Mix cracker crumbs, poppy seeds and melted margarine. Pour over chicken. Bake at 350° for 35 minutes.
Roast spareribs in very hot 500° oven for 10 to 15 minutes. Reduce heat to moderate (325°). Roast 1 1/2 hours, basting every 15 minutes with sauce made by mixing remaining ingredients. Serve with Barbecue Sauce.
Combine dry ingredients with butter, milk and eggs. Mix thoroughly. Fill 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Cream the shortening and sugars. Add eggs one at a time. Beat well after each until light and fluffy. Add oil, vanilla and lemon zest and beat until mixed well. Sift the four dry ingredients. Gradually add sifted ingredients to creamed mixture and beat until well blended. Chill. On greased cookie sheet, form heaping teaspoonfuls into ball. Flatten with fork or use cookie press. Bake for 10 minutes at 325° to 350°.
Mix all this up and put in a 2-quart casserole dish and cover tightly. Bake at 300° for 3 hours. Do not peek. Serve over noodles or rice.
Mix dry ingredients. Make well in center. Mix remaining ingredients and pour into well. Mix just enough to dampen all ingredients and pour into greased loaf pan. Makes 2 loaves. Bake 1 hour at 350.
Soften and mix ingredients (except Mexican cheese, chopped lettuce and tomatoes) together. Put in dish and top with grated Mexican cheese and chopped lettuce and tomatoes. Serve with taco chips.
Melt oleo in a large pan. Add marshmallows and melt while stirring constantly. Add food coloring and mix well. Add corn flakes, a cup or so at a time. Stir until flakes are well coated. Spoon onto waxed paper quickly and decorate with candy red hots immediately, while still hot. You may have to reheat mixture on low heat from time to time because it must be hot enough for candies to stick and pliable in order to drop onto waxed paper.
Preheat oven to 350° (325° if glass dish). In a 13 x 9-inch pan, melt butter. Sprinkle crumbs over butter. Pour milk evenly over crumbs. Top evenly with chocolate chips, coconut and nuts. Press down gently. Bake for 25 minutes. Cool completely before cutting. Makes 24 bars.
One hour before you start, roll the kataifi up in a moist towel. (This softens the kataifi and allows you to work it easier.) Preheat oven to 375°. In a small bowl, combine walnuts, cinnamon, nutmeg, sugar and egg. Divide kataifi into 4 long sections. Cut each piece in half (8 pieces). Flatten each piece to a 3 x 6-inch rectangle. Spoon a little melted butter evenly on the rectangle. Place 1 tablespoon of the walnut mixture at one end. Roll up "jelly roll" fashion. Place, seam side down, onto a greased pan. Bake at 375° for 30 to 40 minutes. Sprinkle the Kadaifi Rolls with a little water before baking. Pour a little syrup slowly on the kadaifi.
On medium heat, put butter and chili powder in iron skillet. Add hominy and onion; cook until dry. Add picante sauce and cook 5 minutes, stirring constantly. Remove from heat and lay cheese slices over the top. When cheese is melted, stir into hominy.
Take lasagna noodles and put in big pot on medium-high to boil with 1 teaspoon of oil. Then fry hamburger meat until done. Drain excess fat from meat. When noodles are done, drain water, then put noodles first in a large casserole dish, then put hamburger meat and spaghetti sauce. Put Cheddar cheese, then Mozzarella on top of it. Then you continue to layer with noodles, meat, mushrooms, cheese, sauce and minced onions. (This should come out with hamburger meat on top.) Then put Mozzarella cheese and Cheddar cheese on top of meat, then put the remaining Ragu sauce on top of cheese with a few sprinkles of Parmesan cheese. Bake in oven for 25 to 30 minutes at 350°. Cook until brown on top and mostly all cheeses have melted throughout lasagna. Let it cool for 20 minutes. Enjoy!
Melt butter in frying pan; add dry ingredients, which have been mixed. Then add egg yolks and milk, which have been mixed. Bring to low boil, then add vanilla; stir until it becomes thick. Pour into browned pie shells. Top with egg whites.
Mix sugar, soy sauce and oil in a large pot. Add chicken and stir so that chicken is covered with sauce. Bring to a boil. Reduce to medium heat and simmer 1 1/2 hours.
Mix ground beef, eggs, onion, bread cubes and salt and pepper to taste. Make into meatballs and brown. Put in casserole dish. Add mushroom soup, milk (enough to cover meatballs) and mushrooms. Bake at 350° for 1 to 1 1/2 hours. Serve mushroom gravy over mashed potatoes.
Melt butter in 9-inch square pan. Stir together flour, 3/4 cup sugar, baking powder and salt. Add milk. Pour into pan of butter, but do not mix. Mix peaches with 1/2 cup sugar and drop over the batter, but do not mix together. Bake at 350° for 1 hour.
Number 1 Mix: Mix egg, shortening, sugar, applesauce, salt and spices.
Combine all ingredients and simmer 20 minutes. Put in jars and hot water bath for 20 minutes or freeze.
Combine first 4 ingredients; lay bacon on top. Bake at 325° uncovered for 1 1/2 to 2 hours.
Brown chops in electric skillet; remove from skillet. Place rice, water, bouillon, butter and pepper in skillet. Cook 5 minutes.
Preheat oven to 350°. Cream butter or margarine and peanut butter together. Add sugars, eggs and vanilla; mix well. Sift dry ingredients together and add gradually to creamed mixture. Stir in Kroger peanut butter chips. (Now you have the recipe for these cookies!) Form dough into small balls and place on ungreased cookie sheets. Flatten slightly with a fork. Bake for 9 to 12 minutes or until golden brown. Allow to cool for a minute, then remove from cookie sheet. Yield: approximately 60 (2-inch) cookies.
Cook and drain sausage. Remove crust from bread; cube and coat in oleo. Place bread in bottom of 9 x 13-inch pan. Crumble sausage next, then top with cheese. Combine the remaining ingredients and pour over the other ingredients. Refrigerate overnight. Bake at 350° for 40 to 50 minutes.
Cut Mozzarella into 1 1/2-inch cubes. Mix flour, paprika, salt and pepper in a shallow dish. Put eggs into a second dish and bread crumbs into a third. Coat cheese cubes lightly in seasoned flour. Dip into eggs, then into bread crumbs to coat evenly. Repeat once more with eggs and bread crumbs. Preheat oil to 350°. Fry cubes about 2 minutes. Using a slotted spoon, transfer to paper towel to drain. Serve hot.
Boil chicken and debone. Cut up into small pieces. Cook spaghetti in chicken stock left from boiling chicken. Saute chopped onion, chopped bell pepper and chopped celery in a skillet until tender. Add all ingredients together well. Top with grated Cheddar cheese. Bake at 350° until bubbly.
Cream the first 3 ingredients; add the yolks, grated rind and juice, then add the milk. Beat the 2 egg whites stiff and fold in. Pour into unbaked shell. Bake at 375° for about 45 minutes. Makes 1 large pie.
Cream together, butter, sugar and egg. Sift together flour, salt, baking powder, baking soda and cinnamon; add to butter mixture. Add apples and nuts. Bake in a greased 9-inch pan at 350° for 35 to 40 minutes.
In a bowl, mash scallops with a potato masher. Add cracker crumbs and Parmesan cheese and stir. In a baking pan, lay fish flat. Lightly brush on melted butter. Spread mixture on fish and roll. Brush on melted butter and bake for 30 minutes at 350°.
Cream butter and sugar. Sift flour. Start with 1 cup flour. Mix, then add 3 eggs and mix. Continue adding flour and eggs, beating after each addition, ending with flour. Add milk accordingly. Then add vanilla and mix. Pour into 10-inch tube pan that is greased and floured. Bake at 325° for 1 hour and 15 minutes.
Line a 9 or 10-inch spring-form pan with ladyfingers (bottom and sides). Beat cheese and add vanilla and powdered sugar.
Put pineapple and dry pudding mix into bowl; mix well. Add rest of ingredients. Put into refrigerator until cool.
Pour puffed corn in a large paper bag. Boil corn syrup, sugar and margarine. Simmer for 2 minutes. Add vanilla and soda. Pour onto corn and shake. Microwave 1 1/2 minutes on High. Shake vigorously! Microwave again again 1 1/2 minutes on High. Shake again. Dump onto waxed paper and cool.
Cut cucumbers in 2-inch sticks. Cover with salt brine (1/2 cup salt to 1 quart water). Let stand overnight. Rinse and drain. Pare carrots; cut in 2-inch sticks. Cook in small amount of boiling water for 5 minutes. Remove seeds from peppers; cut in sticks. Combine remaining ingredients. Pour over vegetables. Heat just to boiling. Seal in hot jars. Makes 8 pints. Small onions cooked in water until just tender may be used. Use as many as you like.
Butter 10-inch diameter spring-form pan with 2 3/4-inch high sides. Finely grind cookies in processor. Add melted butter and blend until combined. Press crust mixture onto bottom (not sides) of pan. Bring cream to a simmer in heavy medium saucepan. Reduce heat to low. Add chocolate and whisk until melted and smooth. Pour chocolate mixture over crust. Chill.
Combine all ingredients and bake at 350 degrees for 1 hour or until it springs back to touch.
Combine cream cheese and seasonings. Fold in sour cream and chill. Stir in mushrooms just before serving.
Scald milk. Add salt and butter. When lukewarm, add yeast dissolved in water, and then flour. Beat well. Let rise overnight. Add yolks well beaten, and egg whites beaten stiff. Cook in hot waffle iron. Serves 4.
Mix soy sauce, garlic salt and lemon pepper in zipper bag. Add meat; marinate in refrigerator overnight. Place in single layer on cookie sheet. Bake at 200° for 10 to 12 hours. Store in airtight container.
Let butter soften and then add all ingredients together. Using a fork, cut into mixture until crumbly. Sprinkle over pie.
Beat eggs. Add sugar, vanilla and oil. Blend well. Add zucchini and all dry ingredients. Mix well. Fold in nuts and raisins. Turn into 2 greased and floured bread pans. Bake at 350° for 1 hour.
Combine in pan the first four ingredients and bring to a boil. Boil for at least 3 minutes. After removing from the heat, add the next 3 ingredients.
Sift flour and sugar in bowl; mix well. Mix in egg, oil and milk. Fill cupcake pan 3/4 full. Bake at 400° for 35 minutes.
I had this for dessert five nights in a row at Mick's, a great restaurant in Decatur, Georgia. As soon as I got home, I dragged out my National Grange cookbook, and recreated this wonderful dessert for some friends, who promptly declared it "illegal north of the Mason-Dixon Line" and polished it off! The cheesecake is from the National Grange cookbook (a recipe by Julieann Smith, West Bridgewater Grange, MA), but the construction is mine. (Nanette P. Benoit/DeGraw).
Place all ingredients in roasting pan. Sprinkle salt, pepper, oil and oregano. Stir. Bake at 350° for 1 to 1 1/2 hours, stirring a couple of time.
Cook hamburger meat. Remove grease. Add 1/2 package taco seasoning with 1/4 cup water. Cook 2 minutes more. Crumble meat into small pieces; let stand. Melt Velveeta cheese with butter. Add 1 cup mild taco sauce, green chiles, hamburger mixture and refried beans. Mix well. Keep warm. Serve with chips. Flavor improves the longer dip sits.
Combine sugar, butter and milk; boil 5 1/2 minutes. Put chocolate in double boiler and melt before adding to first mixture. Add remaining ingredients and stir until smooth. Add nuts and pour. Makes 5 1/2 pounds of delicious fudge.
Saute onions, garlic and pepper in fat for 20 minutes. Add seasoning with chopped meat. Pour into a large pot. Add corn, tomatoes and sauce or puree. Pour in bottom of pan (13 x 9-inch) and mix corn meal your usual way and drop by spoon in top of mixture. Bake in hot oven for 30 minutes. Can sprinkle with 1/2 cup Parmesan cheese.
Beat eggs lightly in bowl. Add flour and salt; mix until smooth. Stir in milk gradually. Melt butter in 9 x 12-inch baking pan. Pour into batter. Bake at 400° for 30 minutes. Let stand until slightly cooled and butter is absorbed. Serve with legon. Yield: 6 to 8 servings.
Cut shortening into dry ingredients. Add milk to form ball. Knead until smooth. Bake at 400° on greased pan until lightly brown.
Mix sugar, oil, eggs and plums. Sift flour, cinnamon and cloves. Add the two mixtures together; then add vanilla, raisins, nuts and coconut. Bake in a well-greased pan at 350° for 45 minutes to 1 hour.
Prepare hamburger sauce by browning hamburger with onion. Add taco seasoning, tomato juice and water. Simmer 15 minutes. Serve in dishes individually in the following order: crackers, rice, hamburger sauce, taco chips, lettuce, tomatoes, cheese sauce, Cheddar cheese and olives. To form haystacks, layer each portion, forming a mound on your plate. Serves 6 to 8.
Cream together butter and cream cheese until smooth. Gradually add sugar, beating until light. Add eggs, one at a time, beating after each addition (very important). Then beat in flour and vanilla two minutes or until smooth. Pour into buttered and floured 9-inch tube pan. Bake at 375° for one hour or until a toothpick inserted comes out clean. Needs no frosting. Sprinkle with confectioners sugar as an option.
Mix and pour over batter. Bake at 350° for 30 to 35 minutes.
Cook onion in heated oil until soft. Add tomatoes, paste, basil, garlic and pepper to taste and simmer for 30 minutes, sirring occasionally. Add the clams and enough broth to flavor the sauce without making it too thin. Taste and adjust seasoning by adding pepper, salt or a pinch of sugar. Simmer 15 minutes more. Serve hot over linguini, spaghetti or capellini.
Mix all ingredients thoroughly and store in airtight container. Rub a small amount of mixture over entire outer surface of brisket, turkey, etc., before smoking in standard or water smoker. One tablespoon is plenty for average size Thanksgiving turkey. Makes about 1 pound of seasoning.
Mix all ingredients and bring to a boil. Pour over meatballs and bake at 350° for 1 hour.
Use 1 (10-inch) pie shell, cooled. In mixing bowl, combine powdered sugar and peanut butter. Knead until like cottage cheese. Set aside. Separate eggs, saving whites.
Grease 9-inch pie pan. Spread chilies in pan and sprinkle with cheese. Mix eggs and milk; pour over cheese. Sprinkle with paprika. Bake at 350° for 40 minutes. Serve on club crackers.
Grind the cranberries oranges, and apples fine. Add pineapple and juice set aside. Mix jellos with 4 cups boiling water and 4 cups sugar. Stir until dissolved, then add all other ingredients - will make a gallon.
Mix together ingredients. Crumble one slice of bread on top and grated cheese if desired.
Pour olive oil into skillet; add garlic and heat. Add mushrooms and saute until pale brown and give up their juices. Sprinkle with lots of chopped chives and pour over 1 pound cooked, drained pasta. Salt and pepper at table.
Mix all together, and bake in pie shell at 350° for about 1 hour.
Mix dry ingredients thoroughly. Add oil, eggs and vanilla. Stir until mixed. Pour into a 9 x 12-inch pan. Bake at 350° for 20 to 30 minutes. (Do not overcook.)
Combine tuna, cream cheese, Worcestershire sauce and smoke in a bowl. Roll in ball. Cover in crushed pecans. Chill and serve on crackers.
Combine all ingredients. Spread in a 9-inch serving/baking dish. Bake at 350° for 15 minutes, stirring after 8 minutes. Garnish with additional almonds, if desired. Serve with crackers.
Lay buttered bread, butter side down, into oblong casserole dish and cut into pieces. Put sausage (fried) on top. Add shredded cheese. Mix together on top. Mix eggs, milk, salt and dry mustard together. Pour over bread mixture. Cover and refrigerate overnight. Bake, uncovered, at 350° for 40 minutes.
Cream butter and sugar. Add well beaten eggs. Add spices. Dissolve soda in buttermilk; add to all other ingredients. Mix well. Pour into 2 well-greased pans. Bake for 30 to 40 minutes at 350°.
Grease a 9 x 13-inch pan. Dump in the can of crushed undrained pineapple. Dump cherry pie filling on top of pineapple. Sprinkle dry cake mix on top. (Do not mix.) Sprinkle with coconut and nuts. Slice butter into thin pieces and place on top. Bake at 300° for 1 hour.
Combine first four ingredients and mix well. Stir in remaining ingredients. Drop by 1/2 teaspoon 3 inches apart onto aluminum foil-lined cookie sheets. Bake at 300° for 6 to 8 minutes or until edges are brown. Cool completely before removing. Yields at least 6 1/2 dozen.
Mix ingredients together well and roll in logs or balls. Roll in paprika or chili powder and store in waxed paper in refrigerator.
Mix all together (potatoes still frozen). Pour into a 9 x 13-inch pan. Top with another cup of grated Cheddar cheese or melt 2 teaspoons of butter and mix with 1 cup Special K (slightly crumbled). Sprinkle on top. Bake at 350° for 60 to 75 minutes. Serves 8 to 10.
Cream sugar and butter. Add eggs, one at a time and beat well after each. Add cocoa, flour, salt, vanilla and nuts. Pour into greased pan. Bake at 350° for 35 minutes.
In medium saucepan, combine marshmallow cream, sugar, evaporated milk, butter (or oleo) and salt. Bring to a full boil, stirring constantly over moderate heat. Boil 5 minutes, stirring constantly. Add vanilla. Remove from heat. Add chocolate chips and nuts; stir well until chips are melted. Pour into a greased 8-inch square pan (with oleo). Chill in refrigerator until firm, about 2 hours. Yield: 2 1/4 pounds.
Preheat oven to 350°. Melt caramels with 1/3 cup milk. Set aside. Mix remaining milk, cake mix and margarine together. Press half of cake mixture onto bottom of ungreased 13 x 9-inch pan. Bake	8 minutes. Sprinkle chocolate bits and 1 cup	nuts over crust; top with caramel mixture, spreading to edges.	Top with teaspoons of remaining cake mixture; press gently into caramel mixture. Sprinkle with remaining nuts. Bake 16 to 18 minutes. Cool. Cut into bars.
Boil chicken until tender; chop. Mix remaining ingredients, except potato chips. Pour into casserole dish. Bake in a 350° oven for 30 minutes. Crumble chips; place on top of casserole. Bake 5 more minutes.
Soak beans overnight; drain liquid. Add salt, ham and peppers; cook over medium heat until tender. Add lemon and brown sugar.
Cook sugar and water with cinnamon, cloves, etc. Peel and quarter apples. Put into the boiling water (syrup). When fruit is soft, cool. Serve cold.
Mix dry ingredients and sift. Add remaining ingredients and mix well. Pour into small loaf pan and bake at 325° until done.