HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cream cheese, chili sauce, parsley, onion and hot sauce. Add tuna; mix well and press firmly in a 4 cup serving bowl. Chill 4 hours. Unmold and serve with crackers. Yields 4 cups.
To rinse leeks clean, cut 4 lengthwise sections, then rinse. Chop up. Saute slowly the leeks and onion in margarine. Add potatoes, carrot, cabbage, broth, bouillon, parsley and seasoning. Simmer until vegetables are soft. Add milk, but don't boil, just lightly simmer for 15 minutes. Serve. Serves 6.
Saute onions in oil until tender. Add squash and stir a few times. Add tomatoes, parsley, salt and pepper. Cover and simmer. Cooking time is 30 minutes.
Melt butter and bacon drippings in large saucepan. Add cabbage; cook and stir until tender-crisp, about 10 minutes. Add garlic, caraway, salt and pepper. Stir in soup; heat and serve. Yields 8 servings.
Combine dates and margarine. Heat over low heat until melted. Add sugar, egg and nuts. Cook 10 minutes over moderate heat. Spread Rice Krispies on a platter. Add vanilla to mixture and pour over Rice Krispies and work together. Make into balls and roll in coconut.
Cream butter, sugar and eggs. Add cornmeal, flour baking powder and salt. Alternate with milk. Bake at 350° approximately 20 minutes.
Cut large onions into rings. Dry thoroughly and coat with flour. Mix ingredients well to form a batter. Dip the floured onion rings into the batter and drain off excess. Fry in deep hot oil until brown. Drain on paper.
Peel potatoes and cut into 1/2-inch squares. Cook in 2 1/2 cups of water with the bay leaf, pepper and salt until potatoes are half done.
Stir into cooked, drained meat the next 3 ingredients. Cover and microwave 10 minutes on High. Use round dish. Mix cheeses, egg, parsley and pepper together. Fill shells with this mixture. Pour half of the sauce in dish. Place shells in next and rest of sauce on top. Microwave, covered, on High for 10 minutes. Using tongs, turn shells over and cook on Medium-high 15 to 17 minutes. Let stand 15 minutes.
Combine cream cheese, bananas, eggs and vanilla. Slowly add cake mix and mix well. Slowly add nuts. Grease 2 loaf pans. Bake at 350° for 45 minutes.
Slice onions. Layer onions, salt and ice in 3 layers. Let stand 2 hours. Squeeze hard to remove ice, salt and water. Do not wash. Mix thoroughly sugar, vinegar, and spices. Bring to a hard boil, then add onions. Again, bring to a hard boil for 3 minutes. Pour into hot jars and seal. Yields 6 pints.
Rinse beans in colander and pick over. Put beans in a large Dutch oven and cover with water. Let soak at least 1 hour, adding water if needed to keep covered. Simmer beans 1 hour, removing foam on top. Keep adding boiling water as needed to just cover beans. Put beans into slow cooker crock or leave in Dutch oven to cook in oven. Add all other ingredients; stir, cover and set on low in slow cooker or 300°, covered, in oven; oven method requires 6 to 7 hours. Add water as necessary to keep beans covered and removing cover for final hour of cooking to brown. Slow cooker method is best done the night before and allowed to cook, covered, all night and the next day. They are ready any time after approximately 12 hours. No peeking necessary as no water needs to be added with this method.
Cut lemons into small pieces, skin and all, reserving 4 thin slices. Mix the cut pieces with the sugar in heatproof bowl. Boil water and pour it over the lemon-sugar mixture. Let stand 10 minutes, no longer or a bitter taste will develop. Stamp down the mix with a potato masher; strain and pour into a jug; chill. When serving, decorate glasses of lemonade with mint leaves and lemon slices.
Beat with mixer until smooth the rye flour, brown sugar, salt, molasses, Crisco and boiling water. Let cool, then add yeast and warm water mixture (water mixed with 1 teaspoon sugar). Stir in 3 cups white flour; let sponge 30 to 45 minutes. Add 1 1/2 cups more flour, then knead. Turn into a greased bowl; let raise 1 to 1 1/2 hours. Punch down; make into loaves. Raise again until double. Bake at 350° for 30 to 45 minutes, changing over locations on oven shelves. Makes 5 loaves.
Cook raisins, sugar and ginger in boiling water until raisins are tender. Thicken with cornstarch. Pour in unbaked crust and add crumbs.
Beat eggs until foamy. Fold in sugar, dates, candied fruit, sifted flour, baking powder and salt. Add pecan meats by hand.
Melt chocolate and margarine together. Set aside. Mix flour, sugar, eggs, salt and vanilla together. Add chocolate mixture. Mix together until smooth. Add pecans. Pour into greased 9-inch pie plate. Bake at 350° for 25 minutes. Center will be soft but will firm during cooling process. Serve with ice cream or Cool Whip.
Preheat oven to 350. Put everything but the cream cheese in the blender and mix for about 15 seconds. Add cream cheese and blend for 2 minutes. Pour into greased pie plate and bake 40-50 minutes. Cool 1 hour. Refrigerate until you serve.
Butter a 1-quart casserole dish. Drain juice from pineapple and mix cornstarch with this juice, stirring until no lumps appear in the mixture. Add the eggs, sugar, the pineapple and 1/2 teaspoon cinnamon, mixing well. Pour the mixture into the casserole. Sprinkle the remaining 1/2 teaspoon of cinnamon on top. Put little pats of butter on top of the whole thing. Bake at 350° for 1 hour. Serve hot or cold.
Shake vinegar and herb in tightly covered glass jar or bottle. Store in cool, dry place 10 days. Strain vinegar. Place one sprig of fresh herb, berries or garlic clove in jar to identify, if desired. 2 cups vinegar; 2 calories per tablespoon.
In a 1 1/2 quart casserole dish, melt butter. Add flour and stir well. Add milk; microwave on High for 10 minutes. Add sharp cheese and mix in macaroni. Sprinkle bread crumbs on top and American cheese. Put in 375° oven for 30 to 40 minutes or until cheese is golden brown.
Combine caramels and 1/3 c. evaporated milk on top of double boiler. Stir mixture until melted. Stir in nuts. Press one half of cake mixture in a greased 13x9 pan and bake for 6 min. at 350 degrees. Remove from oven and sprinkle chocolate pieces on top. Pour melted caramel evenly over top. Crumble remaining mix over caramel and bake for 15 to 20 min. Cool slightly and cut into bars. Serve.
Cream together butter and sugar. Blend in egg. Sift together dry ingredients. Add to creamed mixture. Add vanilla. Roll out, cut into desired shapes and bake on lightly greased cookie sheets at 400° for 8 to 10 minutes.
Combine baking soda and buttermilk, set aside. Separate eggs and beat whites until stiff, set aside. Cream together sugar, butter and shortening. Add egg yolks one at a time, beating well after each addition. Add buttermilk and vanilla alternately with flour (beginning and ending with flour). Mix well. Fold in egg whites. Add pecans and coconut gently. Pour into 3 (9-inch) greased and floured cake pans or one greased and floured 9 x 13-inch pan. Bake at 325° for 30 to 35 minutes or until cake is done. Cool in pan for 10 minutes.
Cut up chili roll into crock-pot. Mix in next 3 ingredients. Simmer on low 2 to 3 hours or all day! Forty-five minutes before serving, add Velveeta cheese and prepare noodles per package instructions. Stir drained noodles into sauce, mixing well. Simmer on low an additional 10 to 15 minutes. Serve with Parmesan cheese. Serves 8.
Cook potatoes in skin; drain, peel and dice. Add onion, salt and sugar. Fry bacon until crisp. Pour bacon and drippings over potatoes. Heat vinegar and water to boiling in frypan; pour over potatoes. Toss lightly. Serves 4 (recommend doubling recipe).
Mix sugar and oil, then sifted dry ingredients. Add carrots and eggs, one at a time. Beat well. Add nuts last. Blend well. Bake in medium loaf pan at 375° for 55 minutes.
Cream butter and sugars; add eggs, flour, dry ingredients and milk. Mix well. Add pecans last. Pour into a tube cake pan and bake 1 1/2 hours at 325°.
Cut steak into serving pieces. Season flour with salt and pepper. Dredge meat in seasoned flour. Place onion in crock-pot. Add meat. Top with carrots and celery. Cover with tomato sauce. Cover and cook on low for 7 to 10 minutes and then on high for 3 to 5 hours.
Cream butter and sugar together. Add eggs and vanilla. Combine remaining ingredients into mixture. Roll into small balls and bake 6 minutes at 375°.
Mix all ingredients. Refrigerate 24 hours. Drain, place in serving bowl. Serve with Triscuits (may be made 5 days ahead). Serves 6 to 8.
Boil ingredients until forms soft ball in cold water. Take off stove; beat until it starts to grain. Add 1 cup nuts. Pour into well buttered pan. Cool and cut into pieces.
Melt butter in an 8 1/2 x 1 1/2-inch deep classic pie plate or quiche dish. Add brown sugar, corn syrup and nuts. Combine thoroughly. Cook with microwave on High (100%) for 3 minutes. Stir mixture at 2 and 1 minutes. Add biscuits to bubbling hot syrup. With tray shelf in center position, microwave on High (100%) for 3 1/2 minutes. Brown 6 to 7 minutes or until desired browning.
Combine honey, cinnamon and lemon juice. Chill. Mix together fruits and pour chilled dressing over just before serving.
Chop or slice all ingredients and mix together. Use creamy cucumber salad dressing, or any dressing of your choice.
Mix all ingredients. Bake at 350° for 30 minutes. Just add crackers and you are set.
Mix together. Makes 1 1/2 cups. Keep leftover in refrigerator, covered.
Combine all the ingredients in a bowl, cover and refrigerate at least one hour prior to use. Use as a dollop for soups, for baked potatoes or as a dip. Sprinkle with chives, or they may be combined with all ingredients. The choice is yours.
Mix ingredients with spoon until well blended. Then beat with mixer (medium speed) for 4 minutes. Bake at 350° for 35 to 40 minutes in a Bundt pan or 9 x 13-inch cake pan.
Beat the egg white until stiff. Beat all the other ingredients together and then "fold in" the egg whites. Top with the dash of nutmeg in each glass.
Cut all fat off steak; cut into 4 or 5 pieces. Salt and pepper steak. Roll in flour and brown. In big baking dish, add oil and 2 tablespoons of flour; make a sauce like gravy. Add to this tomatoes, carrots, celery and onion. Stir until well blended and bubbly. Pour over meat. Cover and bake at 325° for 2 hours.
Combine and mix well the flour and 1/2 cup sugar. Add milk to which the beaten egg yolks have been added. Place over boiling water, stirring until mixture begins to thicken. Then cover and cook until well thickened.	Add coconut and pour into a baked pie shell. Beat egg whites, gradually adding 4 tablespoons sugar until stiff glossy peaks form. Fold in 1/2 teaspoon vanilla. Spread on pie and brown in 350° oven.
Saute onion and garlic in oil in Dutch oven. Brown beef cubes. Add corn juice, tomatoes, soy sauce, chili powder and oregano. Cover and simmer 1 1/4 hours. Uncover and simmer 45 minutes until meat is tender. Stir in corn and green chiles and cook until heated. Serves 6 to 8.
Mix all ingredients together. Pour into greased casserole. Bake in a 350° oven for 45 minutes or until knife inserted in center comes out clean.
Cream butter and 2 cups sugar. Add vanilla and eggs; beat well. Combine flour and dry ingredients; add alternately with sour cream. Keep batter smooth. Spoon 1/3 of mixture into Bundt pan. Combine 3/4 cup sugar, cinnamon and nuts. Sprinkle batter with cinnamon mixture. Repeat 2 more layers. Bake at 350° for 70 minutes. Remove from pan to wire rack or plate. Cool completely before cutting. Tastes better as it gets older.
Day 1: Mix 1 cup lime with 1 gallon water. Pour over cucumbers and soak 12 hours. Stir often.
Mix sugar and water. Bring to a boil in heavy skillet with tight cover. Add blueberries. Cook 3 to 5 minutes, stirring occasionally.
Combine vegetable oil, soy sauce, Chablis, corn syrup, sesame seed, lemon juice, garlic powder and ginger. Stir well. Add chicken and vegetables and chill for 2 hours. Drain chicken and reserve marinade. Alternate chicken and vegetable pieces on skewers, placing tomatoes on each end. Grill 6 inches from medium-hot coals 15 to 20 minutes, turning and basting often with marinade.
Place butter in 2-quart glass casserole dish. Microwave at high setting 1 minute or until melted. Add confectioner sugar, cocoa and milk; blend well. Microwave on high for 2 minutes. Stir chocolate to blend well. Add marshmallows pecans and vanilla. Stirring until marshmallows are melted and blended into chocolate mixture. Pour into buttered 8-inch square baking pan. Cover and chill in refrigerator until set. Cut into 1-inch squares. Makes 1 3/4 lb.
Mix pudding mixes and milk together with the ice cream. Pour into the two pie crusts. Chill until set. Just before serving, top with Cool Whip and grated chocolate bar.
Prepare linguine as directed. Meanwhile, in a 3-quart saucepan over medium heat in hot butter or margarine, cook onion until tender, stirring occasionally. Stir in flour until blended; cook 1 minute. Gradually stir in milk and cook, stirring constantly, until mixture boils and thickens slightly. Gently stir in crab meat (broken up or flaked), Parmesan cheese and parsley. Heat through.
Cook all, except sugar and egg whites, until clear. Cool. Add egg whites which have been beaten until foamy and standing in peaks. Continue beating and add sugar. Gradually beat until very creamy. Pile on pie and bake in 325° oven.
Cook chicken, chop or shred. Cook spaghetti. Heat rest of ingredients (soup, cheese, broth, onion and pepper). Mix all together with chicken and spaghetti after cheese melts. Bake at 350° for 30 minutes or until heated through.
Combine sugar and cinnamon. Mix nuts and sugar mixture. Bake at 300° for 30 minutes.
Remove and discard stem ends from okra. Cut each pod into 4 slices. Cut kernels from ears of corn. Peel and slice tomatoes. In a heavy skillet, saute onion in oil. Remove from skillet. Saute okra until browned. Add tomatoes, onion, green pepper, all seasonings and water. Bring to a boil. Reduce heat and simmer 15 minutes. Add corn and simmer until tender. Serves 6.
Fry and drain bacon; cut into bite-size pieces. Saute onions in part of bacon fat. Add Worcestershire sauce, vinegar and brown sugar. Simmer 5 minutes. Using a 5 to 6-quart Dutch oven, layer as follows: one-third of the pork and beans and half of the other beans, half of bacon and half of the sauce. Second layer is same as first, except ending with last 1/3 of pork and beans and the rest of bacon and sauce. Bake at 350° for 45 minutes. Serves a large crowd.
Slice cucumbers crosswise. Place in a mixture of lime and water in enamel or pottery container. Let stand overnight. Remove from lime water and wash through 3 changes of fresh, cold water. Mix vinegar, sugar and salt. Place drained cucumbers in mixture and let stand for 3 hours. Bring to a boil for 30 minutes. Place in hot, sterilized jars and seal.
Combine strawberries, limeade and rum in blender. Add ice cubes and liquify. Yields approximately 10. Can be stored in covered plastic container in freezer before serving.
Once you have learned to boil and steam potatoes the Norwegian way, you will always use this method when boiling potatoes. Quickly bring thinly peeled potatoes (if extra large, halve or quarter them) to a boil and cook until easily pierced by the tip of a knife or a fork. Do not overcook or they will become soggy and fall apart easily. Drain immediately. Return potatoes to a low heat; shake pan gently to prevent sticking and continue steaming until the pan is completely dry. Remove from heat and cover pan with a cloth, not the lid, until ready to serve. You can also add butter or margarine if you want to.
Mix starter juice, 2 1/2 cups sugar and peaches in a large one gallon glass container. Stir daily for the next 10 days with a plastic or wooden spoon. On the 10th day, add 2 1/2 cups more sugar and the pineapple, cut up with its juice or a can of fruit cocktail. Stir daily for the next 10 days. On the 20th day add chopped, drained maraschino cherries. Stir daily for the next 10 days. On the 30th day, drain fruit and save juice for starter for next cake. This bakes 3 cakes.
Cook onion in water 5 minutes and drain. Add to rest of ingredients. Pour into greased 11 x 7 1/2-inch baking dish. Bake at 350° for 20 minutes. Let cool and cut into squares. Sprinkle with Parmesan cheese and place under broiler for 5 minutes.
Cook egg noodles until done; drain. In bowl, stir soup, drained tuna, milk and grated cheese. Add cooked egg noodles. Add peas. Pour into greased casserole and bake at 350° for 30 minutes.
Defrost corn in 2 tablespoons butter, stirring until kernels are separated. Add remaining ingredients. Cover and simmer for 20 minutes over low flame. Uncover. Add 1 teaspoon brandy and 1 tablespoon peanut butter. Stir until well blended. Serves 6 to 8.
Cook chicken in small amount of oleo and Italian salad dressing. When done, add cream of chicken soup, drained Ro-Tel tomatoes, sour cream and cheeses. Simmer until all cheese is melted. Let cool slightly, then roll up in flour tortilla shells (approximately 2 to 3 tablespoons mixture per shell). Place in casserole dish. If you have any cheese mixture left, spread it over rolled up shells. Bake at 350° for 25 to 30 minutes.
Place 1 package of crescent rolls on cookie sheet. Blend cream cheese, sugar and vanilla. Spread on crescent roll leaving a little space at the edge. Top with second package of crescent rolls. Pinch edges together all the way around. Top with a little egg yolk. Spread with brush or fingers. Sprinkle lightly with brown sugar. Bake at 325° for approximately 20 minutes. Cool; don't try to cut until completely cool. Cut in small squares and refrigerate. (Can be used as dessert.)
Cream butter and sugar. Beat eggs, then add eggs, milk and molasses. Sift flour, soda and ginger into mixture and beat well. Bake in 9 x 12-inch pan for 45 minutes at 350°. Cool and top squares with whipped cream when serving.
Brown beef with chopped onion. Mix can of mushroom soup with Ro-Tel tomatoes; blend or mash with fork. In casserole dish, place the following in layers: spread half of ground beef, sprinkle half of Doritos, spread can of beans over all, place 4 slices of cheese, spread rest of ground beef, sprinkle some more Doritos, pour all of Ro-Tel mixture over Doritos, then place 4 slices of cheese. Bake in oven for 30 minutes at 350°.
Mix butter, sugar, eggs, baking soda and vanilla; then add flour alternately. Roll and cut out. Bake at 350° for 10 minutes. Makes large amount. May freeze half of dough.
Preheat oven to 350°. Blend cake mix, pudding, egg whites, oil, water and rum. Beat 2 minutes at medium speed. Fold in coconut. Bake in a greased 9 x 13-inch pan at least 2 inches deep for 30 to 40 minutes. When done, punch holes in top of cake with fork. Shake pina colada mix well, then pour over top of cake. Let cool at least 25 minutes before adding topping.
Cream all together. Bake in a 9 x 13-inch pan. Preheat oven to 350°. Cook about 30 to 35 minutes.
Mix all ingredients and pour into a casserole dish. Top with 1 cup buttered breadcrumbs. Bake 30 minutes at 350°.
Mix the gelatine and sugar in a medium saucepan. Blend in milk. Stir over low heat until gelatin dissolves. Do not boil! Remove from heat; add chocolate. Stir until chocolate melts, then beat with whisk until smooth. Stir in vanilla. Chill until almost set.
Put sugar, vinegar and water in saucepan; boil for 3 minutes. Cook beets and skin them. Cut and put in jars. Pour hot syrup on them; seal tightly. Let sit about 1 week.
Cook spinach. Add other ingredients after spinach is cooked, cooled and drained. Serve with chips.
Cook chicken until tender. Remove from bone. Reserve broth. You will need 2 2/3 cups broth. Combine chicken soup with 1/2 the broth. Mix well and set aside.
Mix ingredients; pour over chicken. Bake 1 1/2 hours at 350°. Serve over noodles or rice.
Mix together cinnamon and 5 Tbsp. of sugar. Set aside. Combine flour, baking powder, eggs, sugar, oil and orange juice in large bowl. Beat until smooth, mixture will be thick. Pour half the batter in tube pan, half of the apple slices and sprinkle half the cinnamon/sugar mixture over apples. Repeat. Bake 1 hour and 15 minutes to 1 hour and 30 minutes in a 350 degree preheated oven.
Using large mixing bowl, dissolve lemon Jello in hot water, add orange juice and let set until thick but not jelled. Fold in some Cool Whip. Push into mixture small pieces of angel food cake until it will absorb no more. When set, unmold and frost with whipped topping. Garnish with strawberries. Serves 6 - 8.
Cream margarine and brown sugar. Add eggs and beat well. Add vanilla. Add sifted dry ingredients and beat until smooth. Add apples, raisins and walnuts. Spread in greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. Cut. Remove brownies from pan and roll each one in powdered sugar.
Thaw and drain spinach. Saute onion while melting margarine (in microwave). Mix eggs, milk, margarine, onions and spinach. Add remaining ingredients. Bake in 8 x 12-inch pan at 350° for 35 minutes. Cool and cut into squares.
Cream shortening, soda and eggs, then add bananas. Add flour and nut meats. Bake at 350° for 1 hour in a preheated oven.
In a medium heavy saucepan, combine sugar, water and syrup. Cook, stirring constantly, until sugar is dissolved. Continue cooking, stirring constantly, to hard crack stage or until mixture reaches 285° on a candy thermometer. Remove from heat. Add peanuts and baking soda; beat for 3 minutes. Immediately pour mixture into a greased 13 x 9 x 2-inch pan. Let cool completely in pan. Break into pieces in pan. Makes 1 1/4 pounds.
Place fillets in a shallow baking pan that has been sprayed with a nonstick coating. Combine onion, lemon, orange juice and orange rind and pour over fish. Cover and refrigerate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven at 450° for 8 to 10 minutes or just until fish flakes easily. Or microwave on High 3 minutes and allow to stand for 5 minutes before serving. Garnish with a slice of green pepper and a sprinkling of sliced almonds or twists of lemon or a pineapple slice with cherry in the middle, or a few shreds of carrot and a mint leaf. Yield: 3 to 4 servings.
Cut the skirt steak into 3 to 4-inch pieces. Put the steak in a plastic bag and add the remaining ingredients. Tie the bag securely and marinate in the refrigerator for 2 to 3 hours. Drain marinade and discard. Broil the steak over coals, mesquite if you want to be authentic, or pan broil in a heavy skillet over medium-high heat. Either way, cook only 2 to 3 minutes per side. Carve into thin slices across the grain. Serve on warm tortillas with your choice of assorted condiments: chopped onions, tomatoes, grated cheese, guacamole, sour cream, picante, pico de gallo.
Saute the onions in 2 tablespoons of butter. Salt slightly. In a few minutes add the mushrooms, dill weed, 1/2 cup stock or water, tamari and paprika. Cover and simmer for about 15 minutes. Melt 2 tablespoons butter in a large saucepan. Whisk in flour and cook a few minutes. Whisk in milk. Cook; stir frequently over low heat, about 10 minutes, until thick. Stir in mushroom mixture and remaining stock or water. Cover and simmer 10 to 15 minutes.
Cut ribs into serving pieces and simmer 2 hours in salt water or until tender. Remove; drain and brown in 3 tablespoons fat. Remove ribs. Combine brown sugar, cornstarch, salt, vinegar, pineapple juice and soy sauce and add to fat. Cook until sauce is transparent. Add ribs, onion and green pepper. Cook about 5 minutes or until the ribs absorb most of the sauce.
Cook 26 shells according to package directions. Combine remaining ingredients, except for spaghetti sauce. Stuff each shell with about 1 tablespoon of mixture.
Heat oil; cook onion and garlic. Add carrots and stock; boil about 25 minutes. Add sour cream and serve. Do not boil after adding cream.
Melt 1 stick of butter in a large frying pan on low heat. Add 1/2 cup flour and stir to make a thick gravy. Add the half & half (if too thick, use milk to thin). Season with pepper and seasoned salt. Add the parmesan and romano cheese. Sprinkle with parsley. Add shrimp or crab. Cook 1/2 large package spinach fettucini and mix with shrimp in frying pan. Serves 7 to 8.