HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim and discard leek root ends and any tough outer leaves, several inches from the top. Clean trimmed leeks thoroughly under cold running water to remove any sand. Bias-cut cleaned leeks into 1/4-inch slices. Rinse slices under cold running water to remove any remaining sand. Drain well and set aside. (You should have about 3 cups sliced leeks). Preheat oven to 400°. In a large skillet heat oil over medium heat. Add leeks. Cook and stir for 2 to 3 minutes or until just tender. Remove leeks from skillet; set aside. In the same skillet cook mushrooms for 3 to 5 minutes or until just tender. Add wine and bring mixture just to boiling; reduce heat. Cook 4 to 5 minutes or until most of the liquid has evaporated, stirring occasionally. Add whipping cream, salt and nutmeg. Return to boiling. Cook and stir mushroom mixture for 3 minutes or until slightly thickened. Add leeks to mushroom mixture. Pour into lightly greased 1 quart casserole. Top with bread crumbs and cheese. Bake 20 to 25 minutes or until the topping is golden color and leeks are heated through. Makes 6 servings.
Cake: Fix according to directions on box in 2 (8 or 9-inch) round layers. Cool completely. Using 1 layer, cut a circle in the center of cake, leaving a ring measuring 1 1/2 inches from the edge to the center. Remove the center.
Use an 8 x 8-inch pan. Mix and pat in pan the graham cracker crumbs and butter. Refrigerate until set and cold. Mix sugar and cream cheese. Add whipped cream to taste. Top with fruit pie filling. Refrigerate a couple of hours or overnight to set.
Mix well the first 5 ingredients and add the eggs, oil, carrots, pineapple and pecans. Mix on medium speed until batter is smooth and shiny. Pour batter into 9-inch cake pans that have been greased and lined with wax paper. Bake at 350° for 40 minutes or until cake springs back when pressed in middle with fingers. Cool to warm temperature before icing.
Place all ingredients in a Dutch oven. Cover with water and bring to a slow boil, then reduce heat and simmer over low heat for 2 hours.
Mix cream cheese and soup together until well blended over medium heat. Remove from heat; add other ingredients. Chill 4 hours. Can be used in a mold.
Cook macaroni to desired tenderness. In a medium saucepan, melt 4 tablespoons butter. Stir in 4 tablespoons flour until smooth. Add 2 cups milk and stir on medium heat until sauce thickens. Add salt and pepper to taste. In a casserole dish put one layer cooked macaroni, one layer grated Velveeta cheese and another layer of cooked macaroni. Pour sauce over macaroni. Top with grated Velveeta cheese. Bake at 350° until cheese is melted.
To potatoes, add butter, salt, sugar and sour cream and cream together. Add remaining ingredients. Beat altogether. Warm at 350° for 1/2 hour.
Cook and drain broccoli. Mix together and heat soup, lemon juice and cream cheese with chives. Pour over broccoli in a 2-quart casserole. Top with almonds. Bake at 350° until it bubbles. Serves 6.
Heat 1 inch salted water until boiling. Add potatoes. Reduce heat. Cover and cook 20 to 25 minutes. Drain and cool.
Preheat oven 400 degrees and grease a 12 c muffin pan. Sift Flour, Sugar, Baking Powder and Salt into medium bowl, make a well in center. Mix Milk, Egg, Oil, Banana and Walnuts into a small bowl. Pour mixture into well. Mix batter just until moistened - do not overmix. Spoon batter into prepared muffin cups. Bake until tooth pick inserted in center comes out clean or muffins are golden brown, about 15 minutes.
Mix flour, yeast, salt and sugar in bowl. Cut in butter using pastry blender. Add the egg and then the water. Mix together until dough leaves sides of bowl. Knead on floured surface for 5 minutes. Let rest, covered, for 5 minutes. Roll out 12 x 17-inches. Spread with 1 stick of butter. Sprinkle generously with cinnamon and sugar (lots) raisins and nuts also. Roll up. Slice 1 inch and place on greased pan. Squash each slice. Let rise 1 hour. Bake at 375° for 15 to 18 minutes. Frost if desired.
Dissolve Jell-O in boiling water; add frozen strawberries. Stir until thawed. Set aside. Break angel food cake into pieces. Put in 9 x 13-inch pan. Pour Jell-O and strawberries over cake. Put in refrigerator until set. Prepare pudding following package directions and spread over Jell-O. Spread Cool Whip over pudding and sprinkle with walnuts.
In greased 2-quart baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese. Mix soup, paprika and pepper. Pour over cheese. Cover and bake at 400° for 45 minutes. Uncover and bake 10 to 15 minutes.
Beat oil and sugar to mix well. Add eggs, one at a time, and beat.	Mix milk and	flavoring together and add alternately with the flour. Bake in tube or Bundt pan at 350° for 1 hour or until done.
Heat oven to 375°. Mix flour and soda. Combine other ingredients until fluffy; add egg and vanilla until well blended. Add dry mixture until blended well. Roll dough into balls. Place on cookie sheet and flatten with fork. Bake 10 minutes until brown. Cool for at least 1 minute.
Mix flour, oleo and 3 tablespoons sugar and pat in a 9 x 13-inch pan. Slice apples on top of crust to fill pan. Sprinkle with 1 cup sugar and 1 teaspoon cinnamon. Bake at 350° for 1 hour. Five minutes before done, pour over apples the pudding (prepared according to directions). Cool and refrigerate overnight. Spread with Cool Whip. Sprinkle with nuts.
Prepare vanilla pudding according to directions and add 1/4 cup sugar and 1/4 teaspoon vanilla. After the pudding is boiled, add 1 envelope Knox gelatine, soaked in 1/4 cup cold milk. Mix well, then cool. When cool, add 1 cup cream that has been whipped and 1/2 cup chopped nuts.
Drain all fruits well and cut in small pieces. Combine first 3 ingredients in a large bowl. Stir fruits into pudding mixture. Add coconut (I use about 1/3 cup). Add small marshmallows (I use about 3 handfuls). Mix well and chill before serving.
Cut tomatoes into bite sized pieces. Crumble Feta cheese; toss gently with tomatoes. Add herbs, garlic and pepper. Serve with Italian dressing on a bed of fresh lettuce.
Sift flour; add baking powder and salt. Combine egg yolks, paprika and corn. Add flour a little at a time, beating until smooth. Fold in egg whites. Drop from teaspoon into deep fat and fry approximately 2 minutes. Serve hot with syrup.
Cream sugar and butter until fluffy. Add eggs, one at a time, beating well each time. Add flour and unwhipped cream alternately, blending well. Spoon into tube pan. Bake at 350° for 1 hour.
Dissolve yeast in warm water; stir in milk, sugar, oil, baking powder, salt, egg and 3 cups flour; beat until smooth. Mix in remaining flour to make dough easy to handle; turn on well floured board and knead until elastic, 8 to 10 minutes. Place in a greased bowl, greased side up. Cover and let rise in warm place about 1 1/2 hours until double (if indention remains when touched, dough is ready).
With chopping blade in food processor bowl, process orange 3 minutes or until orange peel is finely chopped. Add remaining ingredients and pulse 4 times, scraping sides of bowl between each pulse. Sprinkle in sugar-free gelatin to taste. Cover and chill. Makes 10 servings. One-fourth cup has 33 calories. Fat free.
Combine ingredients. Bake in 9 x 13 pan at 350° for 15 minutes. Let it cool completely before adding other layers.
Remove stems from leaves. Soften and blanch leaves by plunging them into boiling water, a few at a time, for a few minutes until they become limp. Set aside. Soak and wash rice in hot water. Drain well. Mix rice, meat, spices and melted Crisco. Place leaves, smooth side down, on a plate or chopping board. Put about 1 teaspoon of rice mixture in the center near the stem edge. Fold the stem end up over the filling, then fold both sides to the middle and roll up like a small cigar. Don't roll too tightly, leave room for the rice to expand during cooking. Continue until all the filling is used.
Boil water and stir into Jell-O. In blender, grind up cranberries with a little water. Cut up apple, orange and celery. Grind in with cranberries. Drain off as much juice as you can. With mixer, blend can of cranberry sauce into Jell-O. Add drained cranberry mixture. Refrigerate a few hours or overnight before serving.
Mix crumbs, butter and sugar. Press into casserole dish and chill. Cream together cream cheese, sugar and milk. Spread on crust. Chill and then spread fruit filling on and chill.
Mix all together. Bake at 350° for 45 to 50 minutes.
In skillet saute bell pepper, celery and onion in butter; drain. Add soups and broth; simmer and mix together until heated. Cut up chicken and add to soup mixture. Cook spaghetti as directed and place into casserole (large). Add soup mixture and cover with Cheddar cheese. Place in oven and bake until cheese is melted.
Mix all ingredients together. Broccoli, cut in bite-size. Top with butter and bread crumbs. Bake at 350° for 45 minutes in a greased casserole.
In medium-heavy saucepan, combine white sugar, brown sugar, cream and syrup; mix well. Cook, but do not stir, to 240° on candy thermometer or until small amount dropped in cold water forms a firm ball. Remove from heat. Add butter but do not stir. Cool to 150°. Beat with electric mixer until very thick and light colored. Stir in 1/2 cup confectioners sugar. Knead in additional sugar until mixture is very stiff. Divide and roll into four 1 1/2 x 6-inch logs. Brush with corn syrup. Roll in nuts. Wrap in wax paper. Chill; slice. Store in refrigerator.
Mix 1/4 cup soup, ground beef, bread crumbs, eggs and onion into 6 patties. Brown on both sides in skillet until done. Drain off fat. Stir in rest of soup and mushrooms on low heat and cook 20 minutes or so, turning occasionally. Serve on fresh hamburger buns or serve with meal with mashed potatoes and gravy over.
Heat oven to 375°. Mix sugar and flour. Beat thoroughly eggs, milk and vanilla; add butter. Beat in sugar mixture. Fold in nuts. Pour into pastry shell. Bake 15 minutes at 375°. Reduce heat to 350°; continue to bake for 30 minutes.
Weigh flour and sift it once, then warm it a little and sift 4 or 5 times with baking powder. Cream butter; add some of flour and other	ingredients alternately. Bake in loaf or layers. If baked in loaf, bake about 2 hours at 300°. This is an old recipe but very good. I use an angel food pan.
Start with wafers in bottom of dish, then add layer of pineapple. Repeat with wafers and pineapple. Top layer should be wafers. Mix milk and pudding and cook until pudding begins to thicken. Pour over wafers and pineapple. Serve hot or cold.
Chop tamales and put in bottom of pan, then mix the rest of the ingredients in bowl. Pour over tamales. Cook at 350° for 30 minutes, then cover with cheese. Cook until cheese is melted. Serve warm.
Cook noodles; drain. Toss with all 3 cheeses. Spoon to cover bottom baking pan. Mix ketchup, meat and onion with Prego; heat through. Layer with noodle mixture. Sprinkle top with Parmesan cheese. Bake at 375° for 30 minutes.
Wash sassafras roots well and let dry. Put six dry roots, 3 to 4-inches in length, in an enamel pot. Cover with water. Soak overnight. Place pot on stove. Boil roots slowly until a tea, dark in color, is made. (This will be fairly strong.) Weaken and sweeten the tea to taste. (The same roots may be boiled each day for several days, as the flavor increases with each boiling.)
Cook ground beef and onion in a large skillet until meat is brown and onion is tender. Drain. Add chili powder, cumin and salt; stir well. Cook meat mixture over low heat for 10 minutes.
Cook thoroughly until mixed over low heat. Fabulous for grilled chicken, pork chops, ribs, etc.
Make meatballs from ground beef, brown and drain. (To stretch the meat you can make meatloaf mixture and form balls, etc.) Mix chili sauce and grape thoroughly. Add meatballs. Cook in oven for 2 hours at 300° or in a crock-pot for 1 hour on high and 3 hours on low. Serve oven mashed potatoes. (Don't tell your guests what your sauce is made of until after your meal is over. The thought of these 2 ingredients together sounds repulsive, but the sauce is very delicious and people will love it if they eat it first and find out your secret later.)
Slice avocados in half and place on beds of lettuce with a slice of lemon. Stuff with a mixture of the following: crab meat, onion, pickle relish, mayonnaise, celery, salt and pepper.
Mix all ingredients together and form into balls. Put the meatballs on a cookie sheet and brown in oven for 10 to 12 minutes at 350°.
Saute onion, add other ingredients (except ham). Simmer for about 20 to 25 minutes. Add ham and heat about 5 minutes.
Mix ingredients. Make into balls. Roll in flour, browning in hot oil. Bake in tomato juice, catsup or tomato sauce for 30 to 45 minutes. Or may be put in crock-pot for slow cooking.
Mix together soy sauce, honey and vinegar. Blend in garlic salt and ginger. Add oil and onion. Place meat in shallow dish and pour mixture over. Let stand overnight in refrigerator. Turn meat over one time in marinade.
Mix Crisco sugar and salt together. Add remaining ingredients. Knead these together. If dough is too sticky, add more flour. Let stand overnight to rise. Form into 24 balls or buns in the morning. Put into a greased pan. Let rise again about 1 1/2 hours. Bake at 350° for 30 minutes or until brown.
Bring to a boil. Simmer 10 minutes. Pour over peaches. Chill. You may add a medium can of drained pear halves if you like.
Mash squash. Mix all ingredients, except cheese. Put in greased casserole dish, top with cheese. Bake at 350° for 30 minutes.
Mix all together. Put in a tube pan. Bake at 350° for 30 to 40 minutes.
Mix cake mix, oil and eggs. Add chocolate chips. Spoon out about one tablespoon onto ungreased cookie sheet. Bake at 350° for 7 minutes.
Boil the first 8 ingredients together for about 3 to 5 minutes. When cold, stir in the egg and baking soda mixture. Add the flour and bake in a greased bread pan in medium oven at 350° until tests done. This cake is very moist and will keep for a long time.
Combine soup, water and cheese. Heat until cheese is melted. Add spaghetti, chicken and parsley. Heat through and serve.
Cook in heavy pan to soft ball stage sugar, syrup and water. Add salt and peanuts and cook to hard crack stage. Remove from heat. Add soda and butter. Quickly stir and spread on buttered cookie sheet or platter. Break into pieces when cool.
Using a small, sharp knife, remove tough outer skin from gizzards by scraping meat from skin. Keep blade of knife at an angle against skin as you scrape. Place gizzards and livers in a food processor fitted with the steel blade; process until pureed.
Fry onion in skillet until tender. Add catsup and mustard. Mix well. Pour into baking dish and bake. Hot dogs may be added for beanie weenies.
Cream butter and sugar until fluffy. Add eggs one at a time. Sift together dry ingredients. Add gradually with milk, then flavoring. Pour into greased and floured tube pan or 3 (9-inch) cake pans. Bake 1 hour at 350°.
In blender container, combine ReaLemon brand and sugar with 1/2 cup water. Gradually add 4 cups ice cubes, blending until smooth. Serve immediately.
Soak water chestnuts in soy sauce about 30 minutes or longer. Wrap bacon around water chestnuts and then stick toothpick in it to hold together. Put in oven or on stove or broil until brown and crispy.
Beat egg. Add sugar and cream together. Add milk and melted butter to the creamed mixture, then the dry ingredients. Fold the berries in last. Pour into an 8-inch greased pan. Sprinkle top with cinnamon/sugar mixture. Bake at 400° for 35 to 40 minutes or until toothpick comes out clean.
Unroll crescent rolls and place on cookie sheet. Mix Ranch dressing and cream cheese and spread over rolls. Bake following directions on roll package. Let cool, then place fresh vegetables and cheese on top.
Soften yeast in warm water; scald milk (make sure it's not too hot when you add yeast). Add sugar, salt and shortening. Add 1 cup flour; beat thoroughly. Add egg and yeast; beat well. Add enough flour to make soft dough; knead until smooth. Place in greased bowl; let rise until double. Divide into 2 portions; let rise 15 minutes. Roll into circle piece, 1/4 inch thick. Cut in pie pieces. Brush with margarine; roll up. Begin with wide end. Brush with margarine. Curve into crescent. Place on lightly greased pan; let double. Bake at 425° for 15 to 20 minutes.
Preheat oven to 350°. In mixing bowl, mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries. Pour into a well-greased 9 x 5-inch loaf pan. Bake until toothpick inserted in center comes out clean, about 55 minutes, then remove from pan and continue cooling. Freezes well. Makes 1 loaf.
Dissolve gelatin in 2 cups of hot water. Chill until mixture is slightly thickened. Drain and reserve liquid from pineapple and peaches. Drain pears and mandarin oranges. Fold fruit and marshmallows into gelatin. Pour into 9 x 9 x 2-inch pan. Chill until firm.
Heat canola oil in pot until very hot (bubbly). Open canned biscuits and break each biscuit into 4 pieces. Roll each piece into a ball and drop in hot oil. Remove it quickly and drop into bowl with powdered sugar until covered. You can fix as many as you want. We save the oil in an old coffee can and reuse it several times.
Add sugar and salt to beaten eggs. Add milk slowly and vanilla, beating well. Pour into pie shell and sprinkle with nutmeg. Bake in hot oven at 400° for 10 minutes. Then reduce to 200° and bake until light brown.
Sift together dry ingredients and set aside. Cream shortening, sugar and peanut butter. Add eggs and vanilla. Blend in dry ingredients. Shape into scant teaspoon size balls. Roll each in sugar.
Mix cream of chicken soup and sour cream together. Spread over chicken in casserole dish; cover with Ritz crackers, melt butter and pour over crackers. Bake in oven at 350° until crackers are brown.
Dice green pepper and onion. Saute until golden brown in Italian salad dressing. Add chicken breasts. Add additional Italian salad dressing, few shakes oregano, garlic powder and pepper. Cook until done. Can serve over rice, if desired.
In soup pot, saute onion and celery in olive oil for 4 minutes. Add carrots, potatoes, broccoli, seasonings and stock. Bring to boil. Reduce heat to medium-low. Cook for 25 minutes. Puree in blender. Stir in yogurt and reheat. Makes 8 (1/2 cup) servings.
Add sugar to persimmon pulp. Add well beaten eggs; stir well. Add soda to milk and stir until foaming ceases. Add milk to 1st mixture and stir. Sift flour, salt and baking powder. Sift into persimmon mixture. Beat well. Add vanilla, cinnamon and cream. Put butter into the pan your in and melt. Pour into batter. Reserve enough to grease pan well. Beat well and pour into baking pan. Bake at 325° for 1 hour or until done.
In large bowl, stir the gelatin into boiling water until dissolved. Add the wine and the lemon juice; stir well. Refrigerate until consistency of egg whites, about 2 hours.
Sift flour, baking powder and salt together. Combine egg, milk and Spry. Add to dry ingredients, beating until smooth. Chill batter to make fritters lighter. Sprinkle apple slices with lemon juice, spices and sugar. Dip apples in chilled batter and fry in deep fryer (375°) about 5 minutes or until brown. Makes 10.
Boil together for 2 minutes the water, candy stick and cloves. Add remaining ingredients. Keep hot and serve. May be made ahead and reheated.
Brown ground meat, onions and pepper. Mix remaining ingredients and bake in oven 45 minutes to 1 hour at 350°.
Cook 1 cup rice. Saute onion with 2 T. butter. Add rice, onion & curry to soups & water. Mix well. Bake at 325 degrees for 45 minutes.
In large heavy pot, melt butter. Add onion and celery. Cook slowly until onion is very soft (about 15 minutes). Add potatoes, parsley, salt and chicken broth. Bring to a boil. Reduce heat, cover and simmer until potatoes are tender (about 30 minutes). Stir in milk and heat covered until steaming, not boiling. Stir in shrimp. Stir together cornstarch and water and add to soup. Continue cooking and stirring until soup boils and thickens.
Cook beets in pot of water until beets are done; test with a fork to see if they are tender. Cool beets and grate fine. Mix grated beets and horseradish together. Then add sugar, salt and vinegar. If you like it a little more sour, add some more salt.
Brown hamburger meat. Add sour cream, cheese & salsa. Mix well in crock pot. Cook at least 4 hours on low, or until desired.
Saute onion and green pepper in small amount of oleo. Mix all ingredients together and pour into greased baking dish. Grate cheese on top. Heat in 350° oven until cheese is melted and casserole is heated.
Cook macaroni; drain, rinse and drain. Combine with the next 6 ingredients. Combine mayonnaise and mustard; spoon over salad and toss gently. Cover and chill.
In small bowl combine flour, baking soda and salt. Set aside. In large mixing bowl, combine shortening, sugar, brown sugar, vanilla and eggs. Add flour mixture. Mix in chocolate chips and pecans. Drop by tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 8 to 10 minutes.
Brown meat, onion and salt. In a bowl, mix all ingredients together except fried onions. Put in a casserole dish. Bake at 350° for 1/2 hour. Put on fried onions. Bake for 10 to 15 minutes. Serves 6 to 8.
In double boiler, melt butter and chocolate. Add sugar a little at a time. Stir until dissolved. Add salt, slowly stir in evaporated milk. Use sauce hot or cold. Great topping for ice crem and cake!
Combine Tang, sugar, pineapple juice and water. Place in freezer until ready to use or until crunchy. Add 7-Up and sherbet when ready to serve.
Separate eggs, beat egg yolks with shortening and oleo until well blended. Gradually add sugar and flavorings. Gently fold in flour. Alternate with milk. Add coconut until well blended. Fold in the egg whites that have been stiffly beaten. Pour into 10-inch tube or bundt pan.
In a food processor, blend rice in coarse pieces. In a large saucepan on medium heat, boil milk and on low heat, reduce the milk to 1/2 the original quantity. Add rice and 2 cups water to milk. Continue cooking on low heat for another 20 to 25 minutes. Add raisins and almonds and cook another 5 minutes. Cool and serve in bowls.
Mix all vegetables together; rinse them well first. Let set. Combine sugar, oil, pepper, vinegar, salt and parsley. Heat, stirring constantly, until sugar dissolves. Pour over vegetables. Cover and let set several hours.
Parboil 12 peppers in water until tender (not too soft). Brown meat in pot sprayed with no-stick cooking spray. After meat is cooked and browned, add: onion, garlic, 2 bell peppers and celery. Wet French bread (squeeze out water). Add bread to meat. Season with salt and red pepper. Add onion tops and parsley.
Microwave chocolate and milk in large microsafe bowl on High 2 to 3 minutes or until chocolate is almost melted. Stir 1/2 way through heating time. Remove from microwave immediately. Stir until completely melted. Stir in vanilla and nuts. Spread into 8-inch square pan. (A square Corning Ware dish works great!) Refrigerate until firm. Cut into squares.
In mixer bowl, beat sugar and butter until light. Add eggs, honey and vanilla. Beat until light and fluffy. Stir together flour, soda, cinnamon and salt. Stir into beaten mixture, blending well. Stir in oats and chopped pecans. Chill until firm. Form dough into balls. Place on ungreased baking sheet and flatten slightly. Place a pecan half on each cookie, if desired. Bake at 350° for 8 to 10 minutes. Cool slightly before removing from pan. Makes about 5 dozen cookies.
Cut up 2 cubes margarine on top. Bake 30 minutes at 350°.
In a blender container, combine dry milk, sweetener, water, vanilla and 1 cup of strawberries. Blend just until berries are chopped into small pieces. Add remaining berries. Blend until smooth. Spoon into 2 serving bowls. Serve immediately.
Grease cookie sheet. Combine all ingredients and roll into balls about size of walnuts. Bake on cookie sheet until golden brown (approximately 10 to 15 minutes) at 350°.