HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut ribs into serving pieces and rub with salt, pepper and some paprika. Place in a bowl and add garlic, white wine, lemon juice and a little sugar. Toss well and marinate in the refrigerator several hours or overnight.
Heat oven to 400°. Grease pie plate (10 x 1 1/2-inches). Rinse broccoli under running cold water to thaw. Drain thoroughly. Mix broccoli, 2 cups cheese, chicken and onion in plate. Beat milk, eggs, biscuit mix, salt and pepper until smooth. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake just until cheese is melted, 1 to 2 minutes. Cool 5 minutes. Serves 6 to 8.
Cut ham in small pieces. Dice celery. Thinly slice carrots. Chop onions. Dice zucchini. Remove 1 cup of white kidney beans and mash with fork. In 5-quart Dutch oven over medium heat, add olive oil, ham, celery, carrots, onion, zucchini, basil and pepper until vegetables are tender (about 15 minutes). Stir in stewed tomatoes, chicken broth, spinach, white mashed beans and 2 cups of water. Using spoon to break up tomatoes, heat to boiling. Reduce heat to low. Cover and simmer 15 minutes to blend flavors. Stir in remaining beans. Heat through.
Boil chicken with onion, herbs and spices. When chicken is tender, remove from broth and debone. Return to broth and add potatoes, carrots, corn, green beans, tomato sauce and stewed tomatoes. Cook until vegetables are tender. Good with cornbread!
Make Duncan Hines butter cake according to the directions and pour into a 9 x 13-inch greased and floured pan.
Drain pineapple. Mix all ingredients together in a bowl. Refrigerate. Use jello dry.
Sort like beans. Wash good and cook as you would a pot of beans. Add potatoes, carrots, celery and onion, then add tomatoes. Season to taste with salt and pepper.
Combine all ingredients and bake at 350° for 1 hour in a well greased casserole dish. I use a 9 x 13-inch or 10 x 12-inch dish.
Prepare cornmeal as directed on package. Put corn in one corn meal mix. Pour in greased large skillet or pan. Place cooked meat on top. Place cut vegetables on top of meat. Spread cheese on top. Place sliced cheese on top of shredded cheese. Pour second corn meal mix on top of cheese and cook until done, about 400° for 30 minutes.
Mix all ingredients together. Chill in fridge overnight. Yum! So simple, but so good!
Combine all ingredients except butter, mixing well. Shape into 4 flat patties. Melt butter in skillet. Saute patties on both sides until golden brown and heated through. Serve with white sauce and peas.
Simmer all ingredients for 30 minutes. Take spices out; put in pitcher. Good on a cold day.
Core cabbage and place in boiling water so leaves will peel and roll easily. Peel off leaves as needed with tongs or fork. Mix beef, onion, Rice-A-Roni and salt and pepper to taste in a large bowl. Roll 2-inch balls in each leaf. Rice will expand them. Place tightly together in a baking pan. Spread sauerkraut over them and pour on tomato juice. Bake at 350° for 1 1/2 hours.
Blend cream cheese and canned milk until smooth. Dissolve jello in liquid and add sugar, vinegar, lemon and salt. When partly congealed, add cheese and milk, blend with last 4 ingredients. Mold in desired shape.
Combine the onion and vinegar and let it stand for a few minutes. Then add the mayonnaise, salt, pepper, and paprika and mix well. Mix the veggie spirelli, tomatoes, green pepper, and olives in a large salad bowl; and pour the mayonnaise mixture over all. Toss lightly. Chill the salad for several hours before serving. When serving, garnish with the egg slices and parsley. Makes 6 servings.
Bottom Layer: Beat together the cream cheese, sour cream, taco sauce and taco seasoning. The rest of the ingredients get layered, except tortilla chips. Refrigerate until serving. Scoop with tortilla chips.
Brown ground beef and drain off grease. In large pan, add ground beef, 2 cans of tomato sauce, plus 1 can of water, onions, oregano and garlic. Let cook until thick; set aside. Cook noodles.
Layer grapes, sour cream and then brown sugar. Refrigerate. Before serving, add pecans and stir gently until grapes are coated.
Wash, hull and drain berries. Slice and place in cool crust. Cook over medium heat until mixture comes to a boil. Cook 2 minutes longer and add jello, stirring until jello dissolves. Pour over strawberries while hot.
Cream shortening thoroughly; gradually add sugar. Add beaten eggs and peanut butter. Sift flour, soda and salt several times. Add gradually; mix well. Shape into balls the size of walnuts. Place on aluminum cookie sheet. Flatten with fork. Bake at 350° until light brown.
Fry onion, sausage and hamburger meat together in a small amount of oil until meat is brown and onion is soft. Add tomato sauce, Italian seasoning, garlic powder, salt and pepper to taste. Simmer for 20 minutes. Then spoon sauce onto rolls and roll up. Bake at 350° until brown.
Cook until done. Season with salt, pepper, 1/2 cup sugar, Worcestershire sauce and parsley. Makes 12 quarts.
In a medium skillet over medium high heat, cook beef and onion until beef is browned, stirring to separate meat. Pour off fat. Add soup, mustard and pepper. Reduce heat to low and heat through. Divide meat mixture among buns.
Use a 9 x 13-inch dish. Place sliced apples in pan. Mix together rest of the ingredients and place over top of apples. Bake at 350° for 30 to 45 minutes.
Mix and pour into ungreased Pyrex pan. No other pan will do. Bake at 300° for 1 hour.
Lightly dredge chicken in flour, salt and paprika. Melt butter and saute 5 minutes. Turn only once. Add chanterelles (or mushrooms) and cook 1 minute. Add flour (the 2 tablespoons); cook 1 minute. Add sherry and cream. Cook until thickened. Add ham. Heat and serve. (Run under broiler to brown.) Serves 4.
Mix all ingredients together. Serve with chips, crackers, bread or as a salad dressing.
Brown ground beef well and drain. Add remaining ingredients and simmer until cheese is melted. Keep on warming tray until serving time or make dip immediately before serving. Serve warm with tortilla chips or corn chips.
Mix together the graham cracker crumbs, melted margarine and sugar and press into 13 x 9-inch pan. Following package directions, mix the 2 packages instant vanilla pudding and place on crust. Top with the bananas (sliced thick and pressed into pudding), pineapple and strawberries. Cover with Cool Whip. Refrigerate. Best served same day.
In a 4-cup bowl, mix dry milk and water until smooth. Stir in sugar and vanilla. Microwave on High 30 seconds to 1 1/2 minutes, stirring every 30 seconds until heated thoroughly, not boiling. Makes 1 1/3 cups (equivalent of one 14 ounce can).
In a trifle bowl layer brownies, then pudding, then Heath bars, then Cool Whip. Repeat layers ending with Cool Whip. Garnish with shaved chocolate.
Mix eggs, cold water and sugar in a large bowl. In a small bowl, mix shortening, margarine and boiling water. Dissolve yeast in 1/2 cup lukewarm water. Mix all together in large bowl; add flour and mix well. Cover and refrigerate overnight. When ready, knead and roll out on floured board. Cut out with biscuit cutter. Fold in half and dip in margarine. Put on baking sheet and bake at 450° for 7 to 10 minutes.
Bring water, sugar and vinegar to a boil. Stuff jars with cucumbers, onions, grapes and grape leaves, peppers, garlic and dill. Pour brine in jars. Seal jars and put in hot water bath for 15 minutes.
Cook bacon; reserve grease. Dry bacon and crumble. Fry onions in bacon grease. Add in sugar, salt, pepper, flour, vinegar and water. Bring to a boil. Add in potatoes and bacon. Toss and add in celery seed and parsley. Let stand and slightly cool. Add in eggs and green pepper. Serve warm.
Cook meat and onion. Drain. Add chili powder and cumin. Stir well. Add tomato sauce and broth. Cook, stirring often, 20 minutes. Add cocoa, oregano and beans. Heat through. Serve with a little cheese. Enjoy. Serves 6 to 8.
If desired for variations, 1/4 cup of Roquefort cheese may be added.
Baking Temperature: 325°. Baking Time: 40 to 45 minutes.
Heat oven to 375°. Beat together margarine or butter, brown sugar and granulated sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt gradually mixing until well blended. Stir in uncooked oats, chocolate chips and nuts. Drop by rounded teaspoon onto ungreased cookie sheet. Remove to wire cooling rack; cool completely. Store in covered container. Makes about 6 dozen cookies.
Take 4 slices of bread, salt, pepper, butter and cube. Set aside. Cube the remaining 2 pieces and spread in the bottom of a 9 x 13-inch greased pan. Combine chicken, onion, celery and mayonnaise in a bowl. Spoon onto the bread in pan. Take the buttered bread cubes and put on top of mixture. Combine eggs and milk; pour over casserole. Chill 1 hour or overnight. Spoon cream of mushroom soup over top. Sprinkle with cheese. Bake at 350° for 1 hour.
In large saucepot, combine oil, garlic and onions. Saute until onions are transparent. Add tomatoes and simmer about 45 minutes. Add mussels, parsley, red pepper and wine. Simmer until all mussels are open (about 40 minutes). Serve over linguini.
Heat oven to 350°. Mix ham, pork, 1/2 cup of reserved pineapple syrup, bread crumbs, eggs, onion and parsley. Divide mixture into 6 parts; shape into loaves. Place in ungreased rectangular dish, 13 x 9 x 2-inches. Top each with 3 pineapple chunks, pressing lightly into loaves.
Mix cranberries, sugar, pineapple, marshmallows and nuts. Refrigerate several hours or overnight.
Spread cream cheese on bottom of microwave safe dish. Layer chili with beans on top. Sprinkle with Cheddar cheese. Cover with plastic wrap. Put in microwave for 5 minutes. Remove and stir. Serve with nacho chips.
Combine dates, sugar and water and cook over low heat until thick, about 10 minutes, then add nuts and cool.
Drain pickles and slice. Add sugar, mustard seed and celery seed. Mix and refrigerate, stirring at least once a day until all sugar is dissolved. Ready to use in a few days.
Mix yogurt and pudding mix in a bowl; stir in pineapple and extracts. Fold in whipped topping. Cover and refrigerate until ready to serve. Delicious with fruits.
Preheat oven to 350°. Beat the eggs in a large mixing bowl with an electric mixer until frothy, then stir in the corn and onion with a wooden spoon. Mix the flour, salt, sugar, cayenne and nutmeg to taste in a small bowl and add to the corn mixture, stirring constantly. Add the butter and half and half and stir well. Pour the mixture into a well-greased 1 1/2-quart baking dish; place dish in a large roasting pan; place pan in the oven and pour enough boiling water into pan to come one-quarter up the sides of the baking dish. Bake pudding for 15 minutes; stir gently with a fork to distribute corn as evenly as possible. Bake 30 minutes more or until top is golden and a knife inserted into the center emerges clean. Serves 6.
Mix in large bowl the sour cream, chicken soup, onion and cheese. Mix well and stir in potatoes. Bake at 350° for 1 hour or until done in 9 x 13 pan. Before baking, top with melted oleo and corn flakes; sprinkle over potatoes and dribble the melted oleo over them. Makes a nice topping.
Cover potatoes with water (barely). Boil until done. Leave water; add milk and butter. Simmer.
In a 6-quart pot, brown hamburger meat with onion. Add 1 tablespoon flour; stir in meat until brown. Add 4 quarts of water. Add 4 tablespoons of chili powder, chopped garlic, 1 teaspoon oregano, 1 teaspoon salt and 1/2 teaspoon cumin. Stir until chili has dissolved in water. Bring to a boil and let simmer for 20 minutes.
Heat oven to 325°. In a large bowl, beat brown sugar, sugar and margarine until light and fluffy. Add vanilla and egg; beat well. Add flour; mix well. Cut 6 caramels into chip-size pieces. Add caramel chips, chocolate chips and nuts to mixture; stir. Spread dough into an 8 x 12-inch ungreased baking dish. Press remaining whole caramels into cookie dough. Bake at 325° for about 30 minutes or until golden brown. Turn oven off and let stand until center of dough is done. Take out of oven, let cool for a few minutes and then cut into bars.
Peel eggplant, cut crosswise in 1/4-inch slices and sprinkle lightly with salt. Arrange in stacks. Place heavy plate on top. Let stand to drain.
Combine all ingredients in a slow cooker and mix well. Cover and cook on low for 4 hours or until cheese is melted. Stir well before serving.
In a small saucepan, combine sugar, water and butter or margarine. Heat until mixture boils, stirring. Add powdered milk and stir until mixture is smooth. Refrigerate until needed. Makes 1 cup.
Microwave peas and carrots using package directions. Melt butter in saucepan. Blend in flour. Add chicken broth, milk, poultry seasoning, salt and pepper. Cook until thickened, stirring constantly. Add chicken and peas and carrots. Cook until heated through. Spoon into pastry-lined pie plate. Top with remaining pastry. Trim and seal edge; cut vents. Bake at 400° for 30 minutes or until brown. Yield: 6 servings.
Brown sausage; drain fat. Heat cheese over low heat, stirring often. Add remaining ingredients. Serve with tortilla chips or over burgers.
Combine all ingredients. Use electric mixer and beat until light and fluffy. Pour into a 9-inch unbaked pie shell and bake at 350° until knife stuck in the middle comes out clean.
Cream sugar and shortening. Add pumpkin, salt and vanilla. Mix well. Add flour, baking powder, soda and cinnamon. Fold in raisins and nuts. Drop by teaspoon onto greased cookie sheet. Bake at 325° for 15 to 20 minutes. (I always double recipe and freeze cookies for later.)
Saute onions (medium heat) in butter just until clear. Layer onions, Parmesan cheese, Mozzarella cheese and Ritz crackers (1/2 of each). Repeat layers with other half of the ingredients. Bake in a 350° oven for 30 minutes. Enjoy!
Place sauerkraut in an 8 x 8 Pyrex dish. Top with corned beef, then shredded cheese.
Chop mandarins into small pieces, mix in 1 tablespoon of the reserved syrup and the marshmallow cream. This is great served over pound cake or sponge cake.
Clean animal and cut up. Soak in salt water 3 hours, drain. Dip meat in melted butter, then in crushed cornflakes. Brown in hot fat or oil; reduce heat. Cook slowly 1 hour. Salt and pepper.
Preheat oven to 375 F. In a medium bowl, combine refried beans, black beans, and taco seasoning, mix. Spread bean mixture in an ungreased 8 inch square covered baking dish. Spread sour cream over bean mixture. Top with salsa, chiles, jalapenos, and cheese, cover dish. Bake for 20 minutes, uncover and bake an additional 10 minutes or until cheese is melted and dip is starting to bubble up. Garnish with green onions. Serve with tortilla chips. Serves 10.
Mix well the shortening, sugar and egg. Stir in buttermilk and vanilla. Add dry ingredients. If desired, can add nuts. Spread in rectangular pan. Frost and cut into squares.
Mix all ingredients well. Bake in 8 x 4 x 2-inch loaf pan at 350° for one hour or until baked through; drain fat from pan. Let stand 10 minutes, turn onto hot platter and slice. Serves 6.
Combine squash, onion, salt, sugar. Beat eggs, add to squash. Add melted butter, add flour. Drop by tbsp. on oiled griddle. Brown on both sides. Serve immediately.
Drain pears; reserve juice and set	aside.	Combine cream cheese and	honey.	Beat until blended. Fill pears 1/2 full with cream cheese mixture. Place in shallow baking dish. Sprinkle crumbs on top. Add some juice. Bake at 350° for 15 to 20 minutes. Serves 6 to 8. Great as a side dish with ham or served as a dish for brunch.
Slice zucchini, squash and onion. Place in a skillet with enough olive oil to cover the bottom of the pan. Saute until almost tender. Add salt and pepper to taste. Dice 1 large fresh tomato and add to mixture, stirring until tender.
Cook green beans in boiling water until tender. Drain and pat dry on paper toweling. In skillet, saute onions in hot oil until lightly browned. Add green beans, salt and pepper. Sprinkle with parsley and lemon juice.
In 13 x 9-inch baking pan, spread 1 cup sour cream. In 2-quart saucepan with fork, flake chicken; add 1/2 cup sour cream, mushrooms and next 6 ingredients. Cook over low heat, stirring occasionally until heated through. Along center line of tortilla, spread 1/4 cup chicken mixture; fold sides over filling and place, seam side down, in sour cream in pan; repeat. Preheat oven to 450°. Spread enchiladas with remaining sour cream, then sprinkle with cheese. Bake 8 minutes or until cheese is melted. Serves 6.
Layer in 13x9-inch pan in order as listed, sprinkle sparingly with stuffing. Bake 350° for 1 hour.
Preheat oven to 350 degrees. Place peaches in 1 quart baking dish. In small sauce pan mix orange juice, brown sugar, cornstarch, curry powder and ginger. Stirring over medium-low heat, bring to a boil. Boil for 1 minute or until thickened. Stir in butter and pour over fruit. Sprinkle coconut on top. Bake 25-30 minutes or until coconut is lightly toasted and fruit is bubbly.
Melt butter in heavy skillet. Add onion, brown lightly. Stir in flour gradually; blend smooth. Add stewed tomatoes slowly. Cook over medium heat, stirring constantly until thick. Stir in corned beef. Set aside to cool slightly while making pastry for pie. Make regular pie crust (2). Put filling in pie crust, cover with second crust and bake at 375° for 15 to 20 minutes.
Mix together all soups, sour cream and shredded Cheddar cheese in crock-pot. Heat until hot. Serve with nacho chips and jalapenos.
Melt margarine, cream cheese and milk together in saucepan. Add corn and chilies to cream mixture. Salt and pepper to taste. Pour into a greased casserole dish and bake at 350° for 30 minutes. Serves 8 to 10.
Fry hamburg, onion and garlic in oil. Add paste, lentils and 5 paste cans of water. Salt and pepper to taste. Simmer 1 1/2 hours. Mix with elbow or pasta of your choice.
Let cream cheese get soft first. Add Meat Magic and mix well into the cream cheese. Form into a ball and roll the cream cheese ball into nuts or chopped almonds. Serve on crackers.
Boil potatoes until nearly done. Place in bottom of ovenproof dish. Add onions, salt and pepper to taste, margarine and soup. Top with cheese. Cook in oven for 35 to 45 minutes.
Add grated cheese to softened margarine. Sift flour and pepper together. Then add to cheese and margarine mixture. Add Rice Krispies. Roll into small balls and mash with a fork. Bake on ungreased cookie sheet at 350° about 15 to 20 minutes.
Preheat oven to 350°. Mix sugar, brown sugar, margarine or butter, vanilla and peanut butter until creamy, then add 1/2 the flour and 1/4 teaspoon salt; blend. Then add rest of flour until stiff. Spoon out by teaspoonfuls at 2-inches apart; flatten gently with a fork. Bake 7 to 12 minutes (cookies burn easy) or until golden brown around edges.
Mix all of the above together and cook till thick and clear. Beat 3 egg yolks slightly and blend into hot mixture a little at a time. Stir constantly- add juice and grated rind of lemon add 3 tsp. butter. Pour into pie shell. and top with meringue.
Melt butter. Pour in bottom of casserole dish. Add chicken, rice and seasoning mix and onion soup mix (dry). Add about 4 cups of chicken broth and pour the rest of the butter over top. Bake 1 1/2 hours or until rice is tender at 350°. Stir occasionally and add more broth if needed.
In a large casserole, greased with butter, lay broccoli on bottom, then lay chicken on top. Mix mayonnaise, both cans of soup and lemon juice well. Pour over chicken. Sprinkle bread crumbs mixed with melted butter on top. Can sprinkle grated cheese on top. Bake at 350° for 30 to 35 minutes.
Combine carrots, water and salt in saucepan. Bring to a boil; reduce heat and cook over medium heat about 10 to 12 minutes until crisp-tender. Stir in brown sugar, crushed pineapple and butter. Cook additional 3 to 5 minutes; watch to avoid sticking. Yields 2 to 3 servings.
Soften cream cheese in glass mixing bowl in microwave for 1 minute and 40 seconds. Lay out 2 large pieces of plastic wrap on counter (cross-shaped, one piece on top of other). Take 7 whole pieces of beef out of package and lay 5 pieces in circle on plastic wrap with room in middle for cream cheese mixture. Save 2 pieces for top of cheeseball. Blend with mixer the cream cheese, remaining beef, chopped up into small pieces, Accent, freeze dried chives and garlic.
Sift flour and sugar together in a bowl. Put in a pan butter, cocoa, water and salt. Bring to a rapid boil. Pour over flour; stir well. Add milk, eggs, soda, cinnamon and vanilla. Mix well and pour in an 18 x 12-inch pan. Bake at 400° for 20 minutes.
Preheat oven to 400 degrees (Hot). Melt butter in oblong cake pan in oven. Remove pan from oven. Turn chicken over in melted butter to coat. Place chicken skin side down in baking pan allowing spaces between pieces. Bake 30 minutes. Turn chicken pieces over. Sprinkle with salt and pepper and paprika. Bake chicken 10 to 15 minutes longer or until tender.
Cook tomatoes in butter in skillet, cut side down, for about 5 minutes. Combine remaining ingredients. Pour over tomatoes. Sinmer 5 minutes. Serve hot.
Mix cheeses; add onion salt, garlic salt, paprika and cayenne pepper to taste. Stir in 3/4 cups pecans; mix thoroughly. Line small mixing bowl with Saran Wrap and press mixture into it. Cover and refrigerate until chilled. Roll in 3/4 cups pecans before serving.
Mix well. Grease jelly roll pan. Bake at 350° for 20 to 25 minutes.
Combine brown sugar and flour; stir in margarine until light and crumbly. Press mixture into an ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
Heat oven to 350°. Grease bottom only of two loaf pans. Mix shortening and sugar in a large bowl. Add eggs and water. Blend in flour, baking soda, salt, baking powder, cinnamon, vanilla and cloves. Stir in zucchini and nuts. Pour into pans. Bake 1 hour. Cool completely before slicing.
Slice onions 1/4-inch thick and separate into rings. Beat the eggs into the milk. Dip rings first into milk, then the flour, then back into the milk, then into the cracker meal. Freeze one layer at a time on a cookie sheet. Separate the layers with wax paper. Fry them in hot shortening while they are still frozen.
Brown beef in skillet; drain fat. Add soup, milk, salt, pepper and Worcestershire and let simmer. Slice potatoes thin. Butter a 9 x 13-inch baking dish, then layer potatoes, alternating with beef sauce mix. Cover and bake for 1 hour in a 400° oven.
In large saucepan, melt butter and chocolate chips over low heat; stir in vanilla and walnuts. Cool 15 minutes but do not let it harden. Fold in marshmallows and stir until well coated. Spoon half of mixture lengthwise down center of 12-inch piece of wax paper. Shape into 12 x 2-inch log and place at one end of wax paper. Sprinkle 1/2 cup coconut over remainder of wax paper. Roll log over coconut evenly coating outside of log. Wrap firmly in wax paper folding edges firmly. Repeat other half until firm for 2 hours or overnight. Unwrap and cut into 1/4-inch slices. Makes 2 dozen cookies.
Mix together salad dressing and sugar until well blended. Add remaining ingredients. Mix lightly and chill.
Arrange bread cubes in greased 9 x 13-inch baking dish. Top with sausage and cheese. Combine milk, eggs, salt and mustard. Pour over other. Refrigerate 12 hours. Bake for 35 minutes at 350°.
Cook rice and then add to ground chuck, onion, bell pepper, salt and pepper. Mix, then make in balls. Cook. Pour grease off and add the tomato soup. Rinse out can with a little water and heat it. I cook all this in a microwave.
Cut each biscuit into quarters. Shake in a bag with sugar and cinnamon. Place 1 layer of biscuits into greased tube or Bundt pan; sprinkle with nuts. Add 2 more layers of biscuits and nuts. Melt brown sugar and butter; boil for 1 minute. Pour over layers of biscuits. Bake at 350° for 35 minutes. Let cool for 10 minutes. Eat it by pulling apart with fingers.