HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown and cook beef roast or cubes in salt and water for 2 hours. If using a pressure cooker, cook for 20 minutes to half an hour.
Cook onion and garlic in oil until tender. Combine remaining ingredients with onions and simmer for 15 minutes.
Cool and blend small amount at a time. Cook plain rice or yellow rice if obtainable. Put small amount of rice in bowl; add soup.
Saute onions and garlic in butter until light brown. Simmer broth for 12 minutes with onions, then pour into bowls. Add bread and top with cheese. Broil until golden brown and bubbling.
Rinse lettuce in ice water and dry. Put the chopped lettuce over the bottom of the pan. Layer celery, peppers, peas and onions over the lettuce. Spread salad dressing over the ingredients. Sprinkle sugar and Cheddar cheese on top. Fry bacon crisp and put on top or use bacon chips. Cover well with foil and refrigerate. Can be made 24 hours before using.
Mix all of the above except margarine and crackers and pour into a greased casserole dish. Bake at 350° for 45 minutes or until bubbly. Mix butter with crackers. Add to top of casserole and brown slightly.
Combine pretzel crumbs, margarine and sugar; press on bottom and up sides of buttered 9-inch pie plate. Chill in large bowl and combine sweetened condensed milk, ReaLime, tequila and Triple Sec. Mix well. Fold in whipped cream. Pour into prepared crust. Freeze 4 hours, or until firm. Garnish as desired. Return leftovers to freezer. Makes one 9-inch pie.
Butter oblong baking dish and layer buns, brown side up. Pour melted butter over buns. Mix eggs, sugar, milk and vanilla and pour over buns. Bake at 300° until inserted knife comes out clean, about 30 minutes.
Melt margarine in deep pie pan. Mix remaining ingredients. Pour over melted margarine. Add 1 quart fruit, sliced peaches or berries. Bake at 350° for 1 hour.
Pour milk over sugar, shortening and salt. Add water; cool to lukewarm. Stir in 2 cups sifted flour. Add eggs and crumbled yeast; beat with rotary beater for 2 minutes. Add corn meal. Add remaining 3 1/4 to 4 cups flour as needed to make soft dough. Let rise once, then make into individual dinner rolls. Let rise again. Bake at 375° for 20 to 25 minutes. Yields 12 to 18 rolls.
Put rice on to cook. Lightly grease a large frying pan. Saute onions. Put cooked ham in with onions. In small frying pan, scramble eggs until done. When eggs are cooked, mix them in with ham and chopped onions. When rice is done, mix rice in large frying pan with ham. Stir for few minutes and season with soy sauce to taste. Serve as a whole meal. Serves 4 easily.
Cream together oil, sugar and eggs. Add apples, soda, cinnamon, nutmeg, vanilla, flour, salt and nuts. Mix well and bake in a greased, floured tube pan for about 1 hour and 15 minutes at 300° or 325°.
Debone chicken breasts. Wrap in bacon, securing with a toothpick. Layer baking pan with dried beef. Mix soup and sour cream and pour over chicken and beef. Bake at 325° for 1 1/2 hours.
In double boiler, simmer all ingredients until onion is soft. Use as a dip for corn chips or put over tortillas.
Place wafers flat side down on bottom of each 18 foil baking cups. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed with electric mixer until blended. Add eggs, one at a time, mixing well. Pour into baking cups, filling each cup almost full. Bake at 325° for 25 minutes. Cool before removing from pan. Chill. Top with preserves. Yields 18 servings.
Peel, cube, boil and mash potatoes. Cube ham and add to potatoes. Mix in half of grated Cheddar cheese. Mix in milk, butter, salt and pepper. Saute onions. Prepare lasagna noodles. In 9 x 13-inch pan, layer potato and ham mix, onions and lasagna (in that order) until you get to the top and cover with lasagna noodles. Sprinkle with remaining grated Cheddar cheese. Bake at 325° for 35 minutes.
Mix all ingredients and put in warm place such as oven with a pilot light or styrofoam cooler or in the sun. Let sit for six hours, then put in refrigerator.	Note: set aside a cup of this as a starter for the next batch.
Melt butter in frypan over low heat; add flour and stir quickly. Add curry powder and salt. Very slowly add milk; stir hard to prevent lumping. Add sherry and simmer slowly 5 minutes. Add shrimp. Continue 2 minutes to heat shrimp in sauce and serve over rice. Yield: 3 to 4 servings.
Mix Jell-O in cooked rhubarb and then stir in nuts and pineapple. Let jell.
Mix thoroughly, shortening, sugar, eggs, and flavoring. Blend in flour. Cover and chill at least one hour. Preheat oven to 350 degrees. Roll dough 1/8 inch thick on lightly floured cloth covered board. Cut into desired shapes. Place on ungreased baking sheet. Bake 6 to 8 minutes or until very light brown.
Place sugar, cocoa, milk, margarine and salt in a 2-quart saucepan; mix well. Bring to a boil; boil 1 minute. Remove from heat; add peanut butter. Mix well; stir in oatmeal and vanilla. Drop by spoonfuls on buttered cookie sheet or cookie sheet covered with waxed paper or aluminum foil. Cool until firm in refrigerator.
Spread popcorn in a large shallow roasting pan. In heavy 1 1/2 quart sauce pan, stir together sugar, margarine, corn syrup and salt. Cook over medium heat, stirring constantly until mixture boils. Continue cooking, without stirring five minutes. Remove from heat and stir in vanilla and baking soda. Pour mixture over popcorn. Stir to coat well. Bake at 250° uncovered one hour stirring occasionally. Break apart when cooled and store in tightly covered container. Makes one pound.
Cook raisins in tap water, simmer 15 minutes. Add butter, sugar, cold water, salt, cloves, cinnamon, nutmeg and soda; mix well. Add flour and pour into greased and floured 13 x 9 x 2-inch pan and bake at 350° for 1 hour.
Melt butter, stir in cracker crumbs. Put a thin layer in bottom of buttered, shallow baking dish. Cover with oysters, sprinkle with salt and pepper. Add 1/2 of oyster liquor and cream. Repeat and cover with remaining crumb mixture. Bake 20 minutes at 425°.
Combine all ingredients in a medium bowl. Fill greased muffin tins 2/3 full. Bake at 400° for 20 to 25 minutes.
Melt butter in a 9 x 12-inch baking pan. Add ingredients by layers in order listed. Bake at 325° about 30 minutes. Cool in pan.
Cook noodles as directed on package; drain. Combine noodles and remaining ingredients, except Cheddar cheese. Mix lightly with a fork. Place in buttered casserole. Sprinkle with Cheddar cheese. Bake in moderate oven until bubbly and hot, about 25 minutes. Recipe may be doubled.
Mix dry ingredients, set aside. In small bowl beat milk, oil and egg just to blend. If honey is used instead of sugar, add the honey to this wet mixture now. If you used brown sugar, put the sugar in with the other dry ingredients. Pour mixture over flour mixture, stir just until moistened. Turn into 8 x 4 x 2-inch loaf pan. Bake at 350° for 45 to 50 minutes or until toothpick inserted in until it comes out clean. Cool in pan 10 minutes, then cool on rack. Serve sliced thin. Wrap and store airtight. Will keep 1 week wrapped, or in the freezer for up to 6 months.
In 10-inch skillet over medium-high heat, cook beef until browned. Spoon off fat. Stir in soup, water, mixed vegetables and Worcestershire. Spoon into 3-quart baking dish. Bake at 400° for 10 minutes or until hot and bubbly.
Place chicken in 1-quart casserole with lid. Place garlic slices on top. Sprinkle with parsley. Top with sausage links. Cover and bake at 350° for 1 hour or until done. (Can microwave on High setting for 10 minutes, rotate dish 1/2 turn and cook an additional 10 minutes or until done.)
Combine all ingredients and pour into 3 unbaked pie shells. Cook at 350° for 50 to 60 minutes.
Arrange grape leaf and a stalk of dill on bottom and top of a one-gallon glass jar. Add alum.
Combine milk with egg; stir in shortening. Mix dry ingredients thoroughly; stir in apples and raisins. Add liquid mixture and stir just until dry ingredients are moistened. Do not overmix; batter should be lumpy. Fill greased muffin pan two-thirds full. Bake at 400° for 20 to 25 minutes, or until golden brown. Makes 12 muffins.
Mix sugar, cocoa, margarine and milk in a heavy saucepan. Stir over medium heat. Bring to a boil and boil for 1 minute and 40 seconds. Remove from heat and add peanut butter, vanilla and oats. Mix and drop by spoonfuls onto wax paper. Cool and remove.
Heat 6 squares semi-sweet chocolate in heavy 2-quart saucepan over low heat, stirring constantly, until melted. Remove from heat. Stir in butter, then whipping cream. Refrigerate, stirring frequently, just until thick enough to hold a figure, 10 to 15 minutes. Drop by teaspoonfuls onto foil-lined cookie sheet. Shape into 1 1/4-inch balls. Freeze 30 minutes.
Roast ham until tender. Remove meat from broth; add 1 onion and the parsley. Boil about 5 minutes. Next, add 2 pounds fresh or frozen string beans. Boil about 20 minutes. Then add the 4 medium potatoes, diced, and 1 small can of kidney beans. Boil all of this until tender.
Place frozen apple juice concentrate in 8-inch square glass baking dish. Microwave on High until thawed. Stir in tapioca, salt, cinnamon and nutmeg. Let stand until cool. Spoon into pie shell. Chill overnight. May be served with whipped topping.
Mix in order given. Pour into crusts. Chill until firm (about 2 to 3 hours).
Mix ingredients. Shape into biscuits. Place on greased cookie sheet with sides touching. Bake at 350° for approximately 30 minutes.
Combine all ingredients. Shape into two loaves. Place on lightly greased rack of broiler pan. Bake at 350° for 40 minutes. Combine ketchup, horseradish, brown sugar and mustard. Spoon over meat loaf and bake an additional 5 minutes. Yields 2 loaves.
In colander, combine kidney beans and garbanzo beans; rinse and drain. Add drained green beans. In large bowl, combine balsamic vinegar, water, mustard, oil, sugar, salt, pepper, onion, garlic, basil, thyme and tomato. Add beans, tossing gently to coat. Cover and marinate in refrigerator at least 4 hours, stirring occasionally. Serve with a slotted spoon. Serves 4 to 6.
Saute mushrooms, onion, lemon juice and garlic powder in melted butter for 10 minutes. Add the soup and bring to a boil. Now add the cooked noodles and reduce heat; simmer for about 10 minutes. Serves 4.
Break vanilla beans into 1-inch pieces. Place beans in a jar. Pour liquor over beans and seal tightly. Let stand 2 to 3 months. Gently shake several times a week. Yield: 2 cups.
Combine all ingredients in a baking dish. Bake at 350° for about 1 hour.
Separate dough into 4 long rectangles. Place crosswise in ungreased 15 x 10-inch jelly roll pan. Press over bottom and 1-inch up sides. Firmly press perforations to seal. Bake and cool. Combine cheese, sour cream, dill and garlic powder and spread over dough. Cover and refrigerate 1 to 2 hours. Cut in squares and garnish with veggies.
Soak bread crumbs in milk. Combine crumb mixture with meat, eggs and next 4 ingredients. Shape into balls, about 1-inch in diameter. Place on a broiler pan. Broil until brown, turning once. Place meatballs into slow cooker. Add brown gravy mixture and pepper. Cook on low 4 hours. Yield: 3 dozen meatballs. May serve with rice.
Use a long Pyrex dish; grease or spray with Pam. Crush chips to line bottom of dish. Mix soups, broth, tomatoes and cheese in a saucepan. Heat over medium-low heat until cheese melts. Layer chips, chicken, soup mixture, chips, chicken, soup mixture, etc. in pan. Bake at 350° for 30 minutes or until hot. Yields 6 servings. Recipe may be doubled.
Dip chicken breasts in egg, roll in flour and then roll in cheese (Parmesan). Force cheese into all nooks and crannies. Place chicken in a frying pan and butter; brown on both sides (3 to 5 minutes a side). Remove; place in a baking dish. Cover chicken with chopped onion, spaghetti sauce, Mozzarella cheese and any leftover Parmesan cheese. Bake at 350° until brown on top, about 30 minutes.
Line well-greased pan with berries. Sprinkle with lemon juice. Cream sugar and shortening together. Add milk alternately with flour, baking powder and salt, which have been sifted together. Pour the batter over the berries. Combine sugar, cornstarch and salt. Sprinkle over top of cake. Pour boiling water over all and bake in moderate oven (375°) for 1 hour. Can use apple or fruit.
Blend together orange, grapefruit, pineapple, lime and lemon juices. Add sugar to taste. Freeze into fruit mold (may add to mold a few orange slices and maraschino cherries for decoration). When ready to serve, pour one bottle of ginger ale into punch bowl, then slide in fruit juice mold. Carefully add remaining ginger ale.
Soak milk crackers in milk. After they are well soaked, mix hamburg, egg, onion, salt and pepper. Flatten into patties and fry until golden brown. A great way to stretch your food budget. Good warm or cold.
Preheat oven to 350°. Melt margarine in casserole dish. Mix sugar, flour and milk together well. Gently stir in blueberries into the mixture.
Drain salmon and mix all ingredients in a food processor. Scrape into a small bowl and serve with crackers or Melba toast. Can be used as a spread or a dip.
Cook the first 4 ingredients until thick, then beat and add egg yolks. Bake pie crust at 350°. Whip egg whites. Pour chocolate in pie shell. Cover with egg whites and brown.
Mix dry ingredients together. Add remaining ingredients, mixing well. Bake in 2 loaf pans at 350° for 1 hour and 15 minutes.
Line 8-inch square pan with foil. In small microwave bowl, place peanut butter chips and 2/3 cup sweetened condensed milk. Microwave on High for 1 to 1 1/2 minutes, stirring about 1 minute, until chips are melted and mixture is smooth when stirred. Stir in 1/2 teaspoon vanilla. Spread evenly into prepared pan. In microwave-safe bowl, place remaining sweetened condensed milk and chocolate chips. Repeat microwave procedure and stir in remaining 1/2 teaspoon vanilla. Spread evenly on peanut butter layer. Cover and chill until firm. Cut in 1-inch squares. Cover and store in refrigerator.
Toss romaine in large bowl with chicken cuts, oranges, strawberries and onion. Sprinkle with almonds. Serve with dressing. Makes 4 servings. For added flavor, caramelize almonds.
Melt margarine and marshmallows in microwave for 3 minutes at 70% power. Stir. Microwave 1 more minute at 70% power, if needed. Stir in 6 to 8 cups of Rice Krispies. Spread into greased 8 x 12-inch baking pan. Cut into squares.
Combine coconut and oleo in skillet. Cook over low heat, stirring frequently until coconut is toasted and golden brown. Press into 9-inch pie plate to form crust. Chill. Prepare mix as directed for pie filling on package, except use 1 3/4 cups milk. Cover with waxed paper. Chill. Fold in marshmallows and whipped cream. Slice bananas into crust. Pour filling over bananas. Chill.
Cook pasta according to package directions. Combine nectar, broth, soy sauce, lemon juice, sesame oil, cornstarch and cinnamon in small bowl; mix until smooth. Dust pork with flour. Cook in vegetable oil in medium skillet until brown on all sides. Remove from skillet. Add nectar mixture to skillet, stirring to loosen brown bits. Bring to a boil. Reduce heat to low; add pork and cook, covered, for 10 minutes or until pork is thoroughly cooked and sauce is thickened. Serve over hot fettucini.
In mixing bowl, stir together cornmeal mix, flour and garlic powder. Cut in shortening until mixture resembles coarse crumbs. Stir in cheese. Blend in enough milk to make a soft dough.
Preheat oven to 400°. Wash blueberries; drain peaches. Spread fruit on paper towels; set aside. In a small bowl, combine sugar, flour and cinnamon. Cut in margarine; set aside. Mix muffin batter as directed on the label, except do not fold in the blueberries. Spread batter in a greased 8-inch square pan. Top with drained blueberries and peach slices. Sprinkle cinnamon mixture over the fruit; bake for 25 minutes.
Preheat oven to 350°. In a saucepan, combine butter, honey and mustard. Salt and pepper the hens. Place hens in a covered dish; pour sweet and sour sauce mixture over hens. Bake approximately 1 hour and 20 minutes, basting every 15 to 20 minutes, until hens are tender and brown.
Mix up pudding mix, milk and ice cream; blend well. Pour pudding mixture into pie shell. Let set in refrigerator for 1 hour. Top with Cool Whip.
Boil together 4 cups of sugar and 6 cups water. Add fruit mixture to sugar water and freeze in containers. Seven-Up or orange juice can be poured over spoonfuls of this for refreshing drink or slush may be thawed slightly and served as a dessert.
Dissolve candy in boiling water. Add gelatin; stir to dissolve. Stir in applesauce; chill until mixture begins to thicken. Pour into an 8 x 8 x 2-inch pan.
Put the onion, celery, Miracle Whip, sugar and salt in a bowl and set aside. Mix the bacon grease and vinegar in a blender. Stir in the eggs. Cook this mixture together until well done. Pour over diced potatoes. Add the rest of the ingredients and mix well. Chill.
Heat oil in a large saucepan or Dutch oven over medium heat. Saute onions for 2 or 3 minutes. Add tomatoes, picante sauce, chili powder, cumin and salt. Cover and simmer for 10 minutes. Add beans, red pepper, zucchini and corn. Cover and simmer for 30 minutes. Serve with additional picante sauce, if desired.
Add sugar and flour to peaches. Combine a few drops of red food coloring and almond extract to syrup and add to peaches. Put in unbaked crust and top with a lattice crust. Bake at 400° for 1 hour.
Separate eggs. Beat whites first, then beat yolks and whites together. Cream softened shortening and sugars together, and eggs and vanilla. Sift soda and and flour together; add to mixture. Mix in pecans; form into rolls, 1 1/2 inches in diameter and 12 to 14 inches long. Makes about 4 rolls. Wrap in wax paper. Cut into slices and bake at 250° to 300° for about 10 minutes. Can be frozen for later use.
In a 9 x 13-inch pan, spread bean dip on the bottom. Next, layer the avocado dip. Mix taco seasoning into the sour cream and add it next. Sprinkle cheese, tomato and olives on top. Serve with tortilla chips.
Shred the cheese and mix together. Beat eggs. Mix in cheese and pour into greased 9x13-inch pan.
Season pork chops with salt and pepper. Trim fat from chops and brown in 2 tablespoons oil. Place in casserole dish. Combine other ingredients and pour over chops, covering them. Bake in 350° oven for 45 to 60 minutes.
Cream butter and sugar. Blend in the egg and flavoring. Mix in the flour. Pipe dough through cookie press into any shape desired, following cookie press directions. Bake at 425°. Makes about 6 dozen.
Combine first 6 ingredients and sprinkle on beef cubes. Brown in fat in Dutch oven. Add next 4 ingredients and 1/2 cup water. Bring to a boil and simmer 2 hours. Add carrots and raisins; simmer 30 minutes longer or until carrots are tender. Serve with cornbread, brown rice and salad. Makes 10 servings.
Preheat oven to 325°. Grease and flour 2 loaf pans. Cream together butter and sugar. Beat in eggs; add vanilla. Fold in mashed bananas and 2 cups of the flour. Place 2 remaining cups of flour (less 2 tablespoons) in sifter and add allspice, baking soda, baking powder and salt. Sift and fold into mixture. Sprinkle blueberries with remaining flour. Coat well and fold into the batter.
Combine in a large mixing bowl the rice, cottage cheese, milk, peppers, pimentos, salt and 1/2 cup of the Cheddar cheese. Stir ingredients thoroughly until well mixed.
Mix all ingredients together and bring to a boil, cook down until it reaches the consistency you prefer.
Preheat oven to 400°. Sift together flour, salt, baking powder and sugar. Add corn meal. Set aside.
Mix seasonings with magarine and pour over 15 cups of mixed cereal, nuts, etc. in shallow pan. Toss well until every piece is coated. Bake one hour in a 300° oven and store in covered jars.
Mix the graham crackers, 2 tablespoons butter and 2 tablespoons sugar; pat into a 9 x 9-inch pan. Keep part of crumbs to cover top. Cream 2 cups butter and the confectioners sugar. Continue creaming 4 eggs, one at a time. Add the melted, cooled bitter chocolate, salt and mint flavoring, if desired. Beat very good with electric beater on high speed, as beating increases volume. Pour into graham cracker crust. Place extra crumbs on top. Refrigerate at least 4 hours before serving. Very rich. Can also be frozen.
Mix ingredients together. Bake for 45 minutes at 350° or in a slow cooker for all morning, or whenever. Enjoy.
Blend marshmallows and Cool Whip. Drain pineapple. Add pineapple and pudding; blend. Cover; refrigerate until serving time.
Place 3 tablespoons cottage cheese on each crepe. Sprinkle with nutmeg. Roll and place in a baking dish. Bake 15 to 20 minutes or until heated through. Meanwhile, prepare sauce. In a 1-quart saucepan, combine sugar and cornstarch; stir in orange juice. Cook over medium heat, stirring constantly, until thickened. Boil an additional 2 minutes. Stir in butter. Remove from heat. Stir in strawberries. Serve 2 crepes per serving with 1/4 cup strawberry sauce.
Float chicken in milk/ egg mix. Toss chicken in flour. Float again in milk/egg mix. Toss chicken in bread crumbs. Put butter pads on top of chicken in pan. Splash wine around pan so chicken can steam in wine. Preheat oven to 350°. Bake about 30 minutes, give or take. Cut one breast in half to check inside.
Mix ingredients gently; roll out to thickness of 1/2 to 1 inch. Cut with biscuit cutter. Yields about 12. Bake at 400° for 10 to 15 minutes.
Scrape or peel carrots. Wash and cook in boiling water until tender. Drain carrots and mash with potato masher. Mix all other ingredients together in another bowl. Mix carrots and other ingredients together and then spoon into lightly greased 1 1/2-quart baking dish. Bake at 350° for 1 hour and 10 minutes. After baking, let cool and sprinkle with powdered sugar. Good served warm or cold.
Peel and chop apples and rinse in lemon juice. Drain pineapple and save the juice. Mix pineapple with marshmallows. Put in refrigerator. In saucepan on medium heat, cook until thick the pineapple juice, sugar, flour, egg and vinegar. Put in refrigerator; cool. Combine Cool Whip with pineapple juice mixture. Mix thoroughly. Add remaining ingredients. Refrigerate until serving time.
Prepare cake mix and bake in a 9 x 13-inch prepared pan at temperature recommended on box. Bring crushed pineapple with juice and sugar to a boil. Cool pineapple mixture completely. Prepare pudding as directed on box for pie filling; add vanilla and let it cool. Stir pudding mixture while cooling. When cake is done, remove from oven and make holes in top, using a fork. Spoon pineapple over cake and let cool. Spread pudding mixture over cake. Put Cool Whip on top of pudding. Top with coconut and 1/2 cup pecans.
Melt chocolate chips and paraffin wax in top of double boiler. Dip peanut butter balls in chocolate and let cool.
Heat oven to 450°. Mix Bisquick, whipping cream, sugar and grated sharp cheese until dough forms. Turn dough onto cloth-covered surface well dusted with flour. Gently roll in flour and shape into ball. Knead 10 times. Roll 1/2 inch thick. Cut with 2-inch cutter, dipped in flour. Melt butter. Dip each biscuit in the melted butter. Place biscuits on an ungreased cookie sheet. Sprinkle parsley and garlic powder onto each biscuit. Bake for 8 to 10 minutes. Makes 12 biscuits.
Mix well. Chill. Serve with chilled fruit (peaches, pineapple, cantaloupe, bananas, strawberries, pears, etc.).
Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Season chicken with salt. Stir chicken with bacon in a large skillet or saucepan. Add tomatoes and rosemary and simmer 20 minutes. Stir in rosemary, Feta cheese, olives and artichoke hearts and cook until heated through. Toss with fresh cooked pasta and serve warm. Garnish with extra Feta if desired.