HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onion and garlic in olive oil in 3-quart saucepan until tender. Stir in salt, thyme, basil, saffron, bay leaf and red pepper. Stir in clam juice, chicken broth and tomatoes; heat to boiling. Simmer 5 minutes to blend flavors. Stir in zucchini. Simmer until zucchini is almost tender, about 5 minutes. Stir in shrimp and fish. Simmer just until fish flakes easily when tested with a fork and shrimp are hot through. Serve hot stew with lemon slices. Makes 6 servings.
Spread apple pie filling in bottom of 9 x 13-inch baking pan. Spread cake mix on top, then pecans on top of cake mix. Slice margarine on top of nuts; sprinkle lightly with cinnamon. Bake in a 350° oven for approximately 1 hour. This keeps well, even in refrigerator, without getting soggy for 3 to 4 days. Can be made with any fruit pie filling.
Marinate meat at least 4 hours or overnight.	Cook on grill until done.
Combine flour and 1/2 teaspoon salt. Cut in shortening with 2 knives or a pastry blender until mixture resembles coarse cornmeal. Add 1/2 cup cheese and water; stir until mixture forms a ball. Roll dough to 1/8-inch thickness on a lightly floured board. Fit into a 9-inch pie pan; crimp edges to seal. Prick bottom and sides of pastry with a fork. Bake at 475° for 8 to 10 minutes.
Cut out root ends and chop finely, tops and all, to make scallions. Combine mayonnaise, garlic and chopped parsley. Add to mixture the anchovy paste. Combine and add sour cream and vinegar. Add lemon juice to thin mixture. Add Roquefort or Blue cheese, crumbled. Season with pepper (no salt; anchovy paste is salty). Chill. Will keep for 1 month. Use as salad dressing or on crackers or tomato aspic.
Cut steak into 1/4-inch strips. Coat with salt and pepper; brown with onion. Add garlic salt, Worcestershire sauce, bouillon and catsup. Pour over meat and cook for 40 minutes over low heat. Add wine, mushrooms and dissolved flour and stir until blended. Cook 5 minutes or until slightly thickened. Stir in sour cream. Remove from heat and serve over rice or noodles.
Mix together nutmeg, cinnamon, oil and eggs. Add rest of ingredients together. Bake at 350° for 50 to 60 minutes.
Place softened butter, sugars, eggs and vanilla in a large bowl and mix well. Add baking soda, flour and baking powder and mix well. Add oats, rice, cereal, coconut, candies and nuts (or stir-in of your choice) and stir with a spoon until well blended. Drop by tablespoon onto ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. If desired, add toppings (candy corn, etc.) as cookies cool.
Heat oven to 350°. Slice eggs and arrange alternate layers of crumbs, egg and cheese in a well-greased casserole. Season with salt and pepper. Pour cream over mixture; sprinkle with crumbs. Bake for 30 minutes. Serves 4 to 6.
Mix crackers, butter and sugar together. Press into a 9 x 13-inch pan. Bake for 8 minutes at 350°. Cool. Mix Dream Whip as directed on package. Mix the powdered sugar and cream cheese. Blend the two mixtures together; spread on crust. Top with cherry pie filling.
Cook vegetables; drain. Combine with soup and put into casserole dish. Cover with cheese slices. Cube bread and sprinkle over cheese. Drizzle melted butter over bread and bake at 350° for 30 minutes.
Preheat oven to 325°. Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Sift flour, baking powder, salt and cocoa. Add dry ingredients alternately with the milk. Add vanilla. Mix well. Pour into a 10-inch greased tube pan. Cover pan with foil and place a pan of water on bottom rack under cake pan. Bake at 325° for 2 hours.
Cook noodles and drain; mix all ingredients together. Drain olives. Best if made the day before and refrigerated.
Melt butter or margarine with water in top of double boiler over hot water. Beat egg yolks slightly. Blend small amount of butter mixture into beaten yolks, then add to remaining butter. Beat mixture with rotary beater until thickened and smooth, about 10 to 15 minutes. Blend in lemon juice. Serve immediately. Yield: 1 cup.
Cook bacon until crisp in large skillet; do not pour off drippings. Remove bacon; crumble and set aside. Add beef, about half at a time, to drippings in skillet. Brown over medium-high heat. Transfer to 3-quart casserole.
Clean and boil beans until tender (2 hours). Pass them through a food processor and sift them twice using some milk if necessary. Add the remaining milk, coconut milk and mix well. Add sugar, salt and spices. Cook over medium heat; add sweet potatoes and raisins. Cook 20 minutes longer. Add butter. Serve in small bowls with casabe (cassava bread from Indians) or toast, or unsalted crackers.
Combine the pumpkin, sugar and spices. Blend in eggs, milk and evaporated milk. Pour into unbaked shell. Bake in hot oven (400°) for 50 minutes or until knife inserted halfway between center and outside of pie comes out clean. Cool.
Preheat oven to 375°. Place chicken in roasting pan and brush with oleo. Sprinkle with 1 tablespoon salad dressing mix. Bake 15 minutes. Add vegetables and broth. Sprinkle with remaining salad dressing mix. Bake 25 minutes or until chicken is fork-tender.
Sift flour together with baking powder and salt in small bowl. Cream butter and sugar together. Add beaten eggs and mix. Combine evaporated milk with pineapple juice. Alternately add flour mixture and liquid, mixing after each addition. Add vanilla with mixture. Beat with hand mixer about 1 minute. Pour into two greased and floured layer pans. Bake 30 to 35 minutes at 350°. Let cake cool, then prepare layers by spreading Pineapple Filling between each layer, ending with filling on top. Chill before serving.
In a medium saucepan, combine sugar, cornstarch and gelatin, stir in water until smooth. Bring to a boil, cook and stir for 2-3 minutes or until thickened. Remove from heat and stir in strawberries, set aside. In a mixing bowl, combine milk and pudding mix, beat on low for 2 minutes, set aside. Toss bananas with lemon juice, drain and set aside. Place half of the cake cubes in a trifle bowl or 3-quart serving bowl. Layer with half of the pudding, bananas, strawberry sauce, pineapple and whipped cream. Repeat layers. Cover and refrigerate for at least 2 hours. Garnish with additional fruit if desired.
Melt caramels with 1/3 C milk in saucepan. Mix in bowl melted margarine, 1/3 C milk and cake mix. Put 1/2 of cake mixture in greased pan. Cook at 350 degrees for 6 minutes.
Cut cabbage into small pieces and cook rapidly in boiling water 7 to 8 minutes until barely tender, but still crisp. Drain well. Make white sauce. In a greased baking dish layer cabbage, bacon, pimentos, cheese and a sprinkling of bread crumbs. Cover with sauce and remaining crumbs. Bake 375 to 10 - 15 minutes until bubbly.
In a large pot, brown hamburger meat with onion and green pepper. Drain. Add V-8. Put in cabbage and celery. Cook until cabbage is tender.
Boil chicken until it falls off the bone. Remove all bones and tear chicken into small pieces. Place chicken in bottom of baking dish. Mix soups and milk in blender, if you have one. Use a cup of broth that the chicken was cooked in and mix with the stuffing mix. Sprinkle over top of soup mixture and bake at 350° for about 35 minutes.
Shred lettuce on plates. Place shredded crabmeat on top of lettuce. Cut tomatoes and eggs in wedges. Circle atop salads. Pour 1/4 cup Louise dressing over each salad; dash with paprika.
Mix all, but only enough oil to make dough soft enough to put into presser. Bake at 350° until done, about 10 to 12 minutes. Do not brown.
Mix all together. Pour into large casserole dish. Bake at 350° for 30 to 40 minutes. Top with cheese last 20 minutes of cooking time. If using other meat, use 1/2 cup milk instead of broth. Can use 1/2 cup noodles and 1/2 cup spaghetti.
Cream butter and vanilla. Blend in sugar, flour and nuts. Roll into small balls. Bake at 350° for 15 minutes. Roll in powdered sugar while hot. Makes 24 balls.
Drain oysters, rinse, pat dry with paper towels and sprinkle with garlic powder. Cut bacon slices in half crosswise. You will need 1/2 bacon slice per oyster. Wrap each oyster with 1/2 bacon slice and skewer with toothpick to secure bacon (dampen each toothpick before inserting through oysters and bacon to prevent the toothpicks from charring while cooking). Place oysters on broiler pan and broil each side until bacon is cooked.
Melt peanut butter and butterscotch chips (Medium in microwave). Stir until blended. Add noodles and marshmallows until coated. Drop by spoonfuls onto waxed paper on cookie sheets. Chill until firm. Makes about 4 to 5 dozen, depending on size.
Mix together and put into an 8 x 8-inch pan (well-greased). Bake at 325° for 30 minutes. Let brownies cool for 15 minutes. Cut into squares and remove from pan.
Combine all ingredients and mix well. Grease and flour 2 loaf pans or one 13 x 9-inch pan. Bake for 1 hour at 350°.
Drain beans; put in large bowl and mix with electric mixer. Add other ingredients and mix well. Pour into pie shells and bake at 350° for 1 hour. Makes 3 regular or 2 deep-dish pies.
Mix all ingredients together. Pour into an 8-inch pie shell. Bake at 375°.
Cream the butter and sugar; add eggs, soda, flour, sour cream and vanilla. Bake at 325° for 1 1/2 hours.
Combine Miracle Whip, mustard, sugar and vinegar (makes almost 3 cups. Combine with other ingredients.
Put the water in the pot. Put the hot dogs in the pot. Cook them for one minute.
Cream oleo, Crisco and sugar together, then add remaining ingredients. Beat together until smooth and fold in 5 egg whites (beaten stiffly). Grease and flour 3 round cake pans. Pour batter into pans and bake 25 to 30 minutes in 350° oven.
If using self-rising flour, omit salt and baking powder. Mix together all but wieners. Dry wieners with paper towel and roll in mixture. Fry in hot grease. Drain and serve with ketchup and mustard.
Cream Crisco, sugar and egg. Add dry ingredients. Pat out on round pizza pan. Bake at 400° for 8 to 10 minutes. Cool. Cream powdered sugar and cream cheese. Spread on crust. Arrange circles of fruit with cherry in middle, then pineapple, mandarin orange slices, strawberry slices, banana slices and pecan halves alternately until pizza crust is fully covered. Slice as any pizza.
Separate the thawed potatoes. Mix together the onion, soup and sour cream and toss with potatoes. Fold in cheese, chives, pepper and salt. Mix crumbs and melted butter and spread over mixture. Bake, uncovered, in a greased 11 x 7 x 1 1/2-inch or 9 x 13-inch pan for 45 to 60 minutes at 350° or until done.
Preheat oven to 375°. Combine flour, sugar and baking powder; set aside. In medium bowl, combine butter, eggs, milk, vanilla and flour mixture. Mix well. Stir in blueberries with wooden spoon. Fill paper-lined muffin pans. Bake 20 to 30 minutes. If using frozen blueberries, do not thaw.
Preheat oven to 350°. Cut each apple into 8 pieces and place in pie crust. Cook in oven for 20 minutes.
Mix Jell-O with boiling water. Add juice drained from raspberries, ice cream and lemonade. Stir until well mixed. Let stand until slightly jelled. Add raspberries and nuts.
Mix and let jell good. Can be served on lettuce, if like to, with a 1/2 teaspoon mayonnaise on top or serve plain.
Soften oleo, blend with flour and pecan pieces. Pat in a 9 x 13-inch baking pan. Bake at 350° for 20 minutes. Cool crust. Blend cream cheese, powdered sugar and Cool Whip. Spread on cooled crust. Beat together puddings and milk. Spread this over cream cheese mixture. Top with remaining Cool Whip and pecans. Chill at least 2 hours.
Heat oil in large pot. Over low to medium heat, saute onions and garlic until transparent. Add oregano, basil and mushrooms and stir until mushrooms change color and darken, about 3 to 5 minutes. Add whole and crushed tomatoes, breaking up the whole tomatoes to make a chunky texture. (You may need to add water to thin the sauce slightly so that it will cook.) Add red wine and bring to a low boil. Simmer for 1 to 1 1/2 hours. During the last 15 minutes, add the Prosciutto. Don't let the Prosciutto get dry. Serve with pasta. Serves 6 to 8.
Heat oven to 400°. Grease a 13 x 9 x 2-inch baking dish. Cook beef and onion in skillet until brown. Drain. Stir in soup, veggies and milk. Stir baking mix and water together until moist. Spread evenly in bottom of baking dish. Spread beef mixture over batter; sprinkle with cheese. Bake 30 minutes.
Brown thin slices very quickly in butter, about 1 minute each side, turning once. Remove to warm serving dish. To drippings in pan, add remaining ingredients. Swirl over heat to blend. Serve at once. Makes 2 to 3 servings.
You put your buns on a plate. You put ketchup, mustard and mayonnaise on there. Then you put your meat. Put the buns together.
Butter toast and slither 12 slices of bread (edges trimmed). Crumble in bottom of casserole dish (approximately 10 x 12-inches). Cook mild sausage and hot sausage; drain and crumble. Pour on top of sausage. Mix in bowl eggs, half and half, 1 pound sharp Cheddar cheese and salt and pepper. Beat all together and pour on top of sausage. Top with 1 pound mild Cheddar cheese, shredded. Bake at 350° for 1 hour.
Boil eggplant; cool and peel. Chop in cubes. Add eggs and stale bread, salt and pepper. Put ham, bacon or shrimp, onion, garlic, hot pepper and bell pepper in frying pan with a small amount of grease. Fry until brown, then add eggplant, eggs and bread to the mixture and cook until done. Put in buttered casserole dish and bake at 375° for about 10 minutes.
Place chocolates, Marshmallow Whip and walnuts in a 4-quart bowl. In a 3-quart saucepan, combine sugar, butter and milk. Cook, stirring constantly, until it comes to a rolling boil (cannot be stirred down). Boil 5 minutes. Pour over chocolate mixture and stir until chocolates are melted. Add vanilla. Pour into 10 x 9-inch pan, lined with waxed paper. Cut into squares when cooled.
In a 2-quart baking dish start with a thin layer of oyster crackers, slightly crumbled, then a layer of oysters, then dot with pieces of butter or margarine. Repeat layers to fill dish, ending with top layer being the crackers. Fill the dish with milk and let set for a little while before baking. Bake about 1 hour at 350°.
Combine flour, 1 teaspoon salt and pepper. Coat chicken with mixture. In a 4-quart Dutch oven, brown chicken, a few pieces at a time, in hot olive oil, for 20 minutes. Drain excess fat. Return chicken to pan.
Brown beef and add rest of ingredients. Bring to a boil, lower heat and simmer 30 minutes to 1 hour. Serve with restaurant style tortilla chips or crackers or corn bread. Cheese on top, if desired.
Brown in 2 sticks of butter the green and red peppers, onion, small pieces of deer meat and salt and pepper. Then take ingredients out in the leftover juices. Take a jar; mix milk and flour and make a thick gravy. Place meat, peppers and onions back in the gravy. Let simmer for 1 1/2 to 2 hours. Place over rice. Then eat, eat, eat!
Combine all ingredients. Blend well, then beat at medium speed for 4 minutes. Pour into greased and floured Bundt pan. Bake at 350° for 50 to 55 minutes. Do not underbake! Cool in pan for 5 minutes. Thoroughly prick warm cake completely through to bottom with toothpick. Gradually spoon lemony glaze over cake until completely absorbed. Cool 15 minutes and remove from pan. Sprinkle with powdered sugar.
Definitely a brisk-weather confection. Coarsely grate chocolate. Melt it with butter and add cream. Gradually stir in confectioners sugar and hazelnuts until lump free. Cover and refrigerate 12 to 24 hours. Make into individual balls by rolling about a teaspoonful of the mixture in the palm of your hand. The warmth will cause the chocolate to melt slightly, so the final coating will adhere. Roll balls in the coating of your choice, which will stick to them very satisfactorily. Keep refrigerated, but for best flavor, remove 2 hours before serving. Makes about 1/3 pound.
Stir together water, soup, carrot, onion, seasoning and pepper. Heat to boiling. Reduce heat; cover and simmer 20 minutes. Stir in tortellini and broccoli; cover and simmer 20 minutes more or until tortellini is tender. Stir in chicken and Parmesan cheese. Heat through. Makes 4 main dishes.
Pour boiling water over 100% Bran; set aside. Cream sugar and shortening. Sift together salt, soda and flour. Add beaten eggs to creamed shortening and sugar. Add soaked 100% Bran. Add flour mixture and buttermilk, alternating stirring in All-Bran. Put in covered container in refrigerator. Can be kept and used for 2 or 3 weeks.
Grease and flour 4 (8 x 8-inch) pans. Sift together flour, baking powder and salt. Cream together margarine, sugar and vanilla. Beat in, one at a time the eggs. Beat until fluffy. Add milk alternately with the flour mixture. Spread in pans. Bake about 20 minutes.
Brown hamburger, bell pepper and onion; drain. Stir into spaghetti and ketchup. Pour into casserole dish. Put cheese on top and bake at 350° for 25 to 30 minutes.
Heat soups together. Gradually add milk and stir until smooth. Add remaining ingredients and cook over low heat about 15 to 20 minutes, stirring occasionally.
Combine sugar and cornstarch. Stir in boiling water. Cook until clear. Remove from heat and add gelatin. Cool slightly. Put peaches into gelatin mixture and spoon into baked pie shell. Chill in refrigerator for at least 2 hours. Serve plain or with whipped cream or ice cream.
Lightly oil one 15 x 11-inch baking pan. Mix sugar, syrup and water in heavy pan. Bring to a boil, tapping bottom of pan to help melt sugar. Using candy thermometer, without stirring, continue boiling until hard crack stage (300°). Remove from heat and add quickly oil and food coloring. Pour in pan. When cool, use mallet or rolling pin. Break into pieces and store in airtight container.
Put peas, onions, lettuce, sugar, salt, nutmeg, parsley and oil in a heavy saucepan. Add boiling water. Cover tightly and cook on high heat for 10 minutes. Turn the heat to low and cook 10 minutes more, or until peas are tender. Serve with some of the broth over them. Serves 4.
Preheat oven to 350°. Add ground beef, egg, milk and seasonings to bread crumbs. Mix thoroughly by hand. Shape meat into a 9 x 4-inch loaf and place in shallow glass baking pan with lid. Bake for 1 hour. Cool 5 to 10 minutes before slicing.
Fry bacon until very crisp and finely dice. Pour off bacon fat from skillet, except 2 tablespoons. Blend flour and salt into raw fat, cooking over low heat and stirring. Gradually add water and blend. Stir in beaten egg and vinegar. Continue cooking and stirring over low heat until mixture thickens. Pour over dandelion greens.
Mix ham and cheese until well blended. Roll into large ball. Refrigerate until well chilled. Roll ball in pecans. Spread on crackers.
Toss sliced apples with lemon juice, lemon rind and water. Mix in sugar, tapioca, spices and raisins. Place apple mixture in an 11 1/2 x 7 1/2-inch pan.
Preheat oven to 425°. Grease a baking sheet. Mix ham, Swiss and blue cheeses, celery and pepper together. Prepare pastry by unfolding on a 20 inch long sheet of waxed paper. Using a rolling pin, roll pastry into a 15 X 9 inch rectangle. Spread filling lengthwise in a 5 inch strip down center of pastry within 2 inches of edges. Fold pastry over filling to enclose, folding in short sides first. Place strudel, seam side down, on baking sheet. Remove waxed paper. Brush strudel with melted butter. Bake until lightly golden, about 10 minutes. Reduce oven temperature to 375°. Bake until golden brown, 30 minutes more. Transfer baking sheet to a wire rack to cool slightly.
Bring large pot of salted water to boil. Add 1 tablespoon oil. Add kale and stir until beginning to wilt, about 1 minute. Add fettuccine and cook until just tender, but still firm to bite.
Bring 1 cup sugar and 1 cup water to boil. Thicken with cornstarch. Add cherry pie filling. Put 1/2 of crumb mixture in 9 x 13-inch pan. Spread rhubarb on top. Spread cherry mixture on top. Place remaining mixture on top. Bake 45 minutes at 350°.
Cut each biscuit into 4 pieces. Mix together 3/4 cup sugar and 1 teaspoon cinnamon. Put cinnamon mixture in a brown bag or container with tight fitting lid. Drop 4 to 6 pieces of dough into the bag or container. Shake until each piece is coated with sugar-cinnamon mixture. Remove from bag; drop into a buttered tube pan. Repeat process until all pieces of dough have been used. In a small saucepan, melt margarine. Add remaining 3/4 cup sugar, remaining 1 teaspoon cinnamon and vanilla. Bring to a boil. Pour syrup over biscuit pieces in prepared pan. Bake in a 350° oven for 40 minutes. Remove from oven; immediately invert baking dish on serving platter.
In a large saucepan, melt butter and chocolate. Add remaining ingredients and mix well. Spread into a greased and floured 9 x 13 pan. Top with filling.
Peel potatoes, cut in halves and cook in boiling, lightly salted water until tender. Mash slightly. Place potatoes in large mixer bowl, beat until light and fluffy. Add 1/4 cup butter, onion, salt, pepper, parsley, cheese and egg. Whip until well mixed. Cool.
Boil potatoes. When they come to a boil, put them in strainer and rinse. Put potatoes back in pan. Add all ingredients and put on low heat; cook for approximately 45 minutes to an hour. Stir constantly so the soup won't burn. Eat with crackers if desired. Serves 4.
Grate and mix cheeses together. Line bottom of 9-inch square ovenproof dish with 1/2 of the cheese mixture. Spread green chilies and juice over cheese mixture. Layer remaining cheese. Pour eggs over cheese-chili mixture. Bake for 20 to 25 minutes at 350°. Cut into bars or squares.
Mix all ingredients. Bake at 400° for 35 to 40 minutes.
Preheat oven to 350°. Cream together butter or margarine and the 3/4 cup sugar until light and fluffy. Add eggs and lemon peel. Beat well. Sift together flour, baking powder and salt. Add to creamed mixture alternating with milk, beating until smooth after each addition. Stir in nuts. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in moderate oven for 50 to 55 minutes or until done. Let cool in pan 10 minutes. Combine lemon juice and 2 tablespoons sugar. Spoon over top. Remove from pan; wrap. Store overnight. Enjoy!
Preheat oven to 300°. Stir together flour and baking soda; set aside. In large bowl, combine remaining ingredients. Blend in flour mixture. Turn batter into well-greased Bundt pan. Bake 1 hour and 45 to 50 minutes or until tester inserted in center comes out clean. Cool 15 minutes. Turn out of pan.
Cook potatoes in skins till tender. Peel and slice while hot. Heat bacon in a skillet and add the onion and celery. Saute till golden. Heat the stock and remaining ingredients to boiling. Add all ingredients together and gently stir the potatoes. Serve immediately with chopped fresh parsley. Leftovers can be served chilled.
Brown beef in microwave at 100% for 5 minutes. Drain off excess grease. Add remaining ingredients and microwave at 100% for another 3 to 5 minutes. May brown beef in skillet and add remaining ingredients.
Brown hamburger and onion. Add other ingredients and simmer for about 1 hour. More or less chili powder and hot sauce can be added, according to how hot you like it.
Add enough cream to melt sugar. Cook first four ingredients until it makes a soft ball or 238°. Quickly add vanilla and butter, the size of a walnut. Beat until creamy. Add walnuts to coat. Pour on waxed paper and separate quickly with a fork.
Put last three ingredients in plastic bag and shake. Peel potatoes and cut in wedges. Add potatoes in bag and shake. Melt margarine in casserole. Lay potatoes in casserole (1 layer). Sprinkle rest of flour mixture over potatoes. Bake at 375° for 1 hour. After 1/2 hour of baking, turn potatoes over.
Saute ground beef and onion in margarine. Drain. Mix cabbage with meat mixture and saute for 5 additional minutes, stirring often. Place mixture in casserole dish. Mix tomato sup and milk to pouring consistency. Add hot pepper sauce and pour over meat and cabbage. Cover and bake at 350° for 1 hour.