HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions in butter in large saucepan for 5 minutes. Add tomatoes and tomato paste. Cook for 5 minutes, stirring constantly. Add garlic, vegetables and seasonings. Cook for 30 minutes; stir frequently.	Add ham and shrimp. Cook for 5 minutes. Stir in	rice. Season to taste. Simmer for	30 minutes; stir frequently. Yields 8 servings.
Make 3 cups carrots and juice in the blender. Add a little cream, vanilla, and sugar to taste, a little salt and raisins.
Mix melted margarine and sour cream. Add other ingredients and pour in greased baking dish. Bake approximately 45 to 50 minutes in 350° oven until golden.
Melt half stick of butter in bottom of casserole dish. Brown ground beef and drain. Chop cabbage and put in bottom of dish. Saute bell pepper and onion in 1/4 stick butter. Pour over cabbage. Sprinkle	salt and pepper. Spread ground beef and smooth can of tomato soup	over that. Cook at 350° for 1 1/2 hours.
Cook and mash potatoes, adding milk and butter sparingly, until creamy. (Leave somewhat dry.) Cut luncheon meats, pepperoni and cheese into bite-size pieces. Add one egg to potatoes and mix. Add luncheon meats, pepperoni and cheese; mix together. Put mixture in a baking dish; sprinkle with Italian bread crumbs. Bake at 350° approximately 20 to 25 minutes (or until cheese melts). May be served as a main dish meal.
Make jello with 1 cup hot water and 1/2 cup cold water. When gelatin gels, stir with fork. Soften cream cheese and add sugar and apricots. Add jello and whip well. Fold in pineapple and Cool Whip. Chill and garnish with chopped nuts.
Dredge chicken and saute in oil and butter until lightly browned. Remove chicken to warm plate. Add 2 1/2 tablespoons of flour to pan and cook 2 to 3 minutes over medium heat. Add chicken broth and deglaze pan.
Grease a Bundt pan. Place frozen dough balls in pan. Pour melted butter over frozen dough.
Preheat oven to 375°. Lightly brush cookie sheet with melted butter. Cut won ton squares in half. Arrange rectangles in prepared pan. Brush with melted butter and sprinkle with Parmesan cheese. Bake 5 to 7 minutes until golden brown. Cool on paper towels. Repeat with remaining won ton squares. Place cream cheese in glass bowl and soften in the microwave on High power 1 to 2 minutes. Stir in milk and garlic powder. When well blended, stir in crabmeat and parsley. Heat 1 to 3 minutes longer until heated. Spread mixture in shallow serving dish. Top mixture with sweet and sour sauce or have on side. Serve heated spread with won ton crackers.
Preheat oven to 350°. Grease a 13 x 9 x 6-inch pan. Dump pineapple and juice into pan and spread evenly. Dump in the cherry pie filling and spread evenly. Dump in the dry cake mix and spread evenly. Sprinkle nuts over the cake mix. Slice butter over that. Bake for 50 minutes. Serve warm or cold. Serves 12 to 16 people. May substitute any kind of pie filling you like.
Sprinkle zucchini lightly with celery salt. (You may use any seasoning you like.) Dehydrate 8 to 12 hours.
Brown hamburger, onions and garlic in salad oil. Add 2 large cans Italian tomatoes and tomato sauce. Simmer 3 to 4 hours. Meanwhile, boil lasagna. Cool noodles. Place layers of lasagna.
Saute onions in butter; add garlic. Cover first 15 minutes to wilt onions. Uncover and add sugar (sugar helps browning). Cook until a nice brown color; during this period keep a careful watch and stir as needed. Add flour and stir a few minutes. Add stock and simmer. Add wine last 15 minutes. Serve by placing a dry or slightly toasted slice of French bread in bottom of bowl. Add soup and top with cheese. Place bowls on cookie sheet and bake in oven at 350° until melted.
Beat egg, cheese, milk and pepper until blended. Cook on low heat bacon, garlic and oil until bacon is crisp. Remove and crumble bacon then return it to the pan. Pour bacon mixture over hot spaghetti, toss well. Add egg mixture and toss well. Serve with additional Romano cheese.
Mix well. Pour into 2-quart round greased casserole dish and bake at 350° for 30 minutes (uncovered) or microwave on High 12 minutes. May be prepared ready to cook the day before and refrigerated outright. May also be frozen before cooked (does not freeze well after cooking). Shred cheese.
Mix eggs, sugar and 1 cup Cool Whip. Whip. Add melted chocolate chips. Pour into pie crusts. Bake 20-25 minutes until crust is done. Slice bananas and lay over chocolate. Mix pudding with 1/2 cups milk. Let set. Add 1 cup Cool Whip. Pour over banana slices. Sprinkle with chocolate chips if desired.
Preheat the oven to 350°. Grease a 13 x 9 x 2-inch baking dish. Mix blueberries, pineapple and 1/2 cup sugar in dish and spread evenly along bottom. Pour dry cake mix over fruit and smooth out the edges of dish. Sprinkle pecans evenly over cake mix and then follow with 1/4 cup sugar, being careful not to sprinkle too much sugar in one spot. Drizzle melted butter over mix and bake for 45 minutes or until golden brown on top. Serves 12.
Select stalks of broccoli with dark green, lightly closed buds. Cut off tough part of stalk and coarse leaves. Steam or cook, uncovered, in boiling salted water for 15 to 30 minutes. Serve with melted butter or thin white cheese sauce.
Preheat oven to 375°. Coat a large shallow baking pan with cooking spray. Remove the mushroom stems and chop coarsely. Arrange the mushroom caps on pan, cavities facing up. Brush insides and edges with 2 tablespoons of the oil.
To prepare grapevine leaves, rinse leaves thoroughly in cold running water to remove brine. Bring 1 quart of water to a boil; add leaves and parboil 3 minutes. Drain. Select 4 or 5 heavy leaves and line bottom of a medium size Dutch oven; set aside.
Open cans of grapefruit and pineapple; drain juice. Save juice for your own fruit drink. Put fruit in a small mixing bowl. Peel bananas and cut them into penny slices. Add them to bowl. Pour in the orange juice and lemon juice. Stir gently. Cover bowl and put in refrigerator to chill for 1 hour.
Boil water. Pour in Jell-O and mix well. Add marshmallows and stir until partially melted. Add milk, mayonnaise, pineapple, cherries, cottage cheese and nuts and stir thoroughly. Place in refrigerator until congealed firmly.
Preheat oven to 425°. Combine flour, baking powder, baking soda, salt, sugar and grated orange rind. Cut butter into flour mixture until it resembles coarse crumbs. Fold in blueberries. Combine sour cream and milk; blend into blueberry mixture and mix lightly until dough masses together.
Mix, but do not beat, ingredients. Pour into 9 x 13-inch baking pan. Cover the dough thickly with fresh peeled apple slices. Sprinkle the top with white sugar and cinnamon. Bake at 375° for 35 minutes. Serve warm. Will serve 15.
In a large saucepot, brown beef and vegetables in oil. Stir in spices and seed. Add water and tomatoes. Bring to boil; cover and simmer 1 1/2 hours or until meat is tender. Blend flour and water together until smooth. Blend into soup and boil 1 minute. Makes about 8 1/2 cups of delicious soup.
Cream sugar, eggs and butter; beat. Add buttermilk and dry ingredients. Roll out, cut and fry.
Cut up the fruit and vegetables, then put dressing on the ingredients and stir. Taste. Eat. Yum yum.
Place chicken in a Dutch oven with enough water to cover. Cover tightly with lid; simmer for 40 minutes, until meat falls from bone. Remove chicken; let cool. Discard skin and bone; shred meat. In a large bowl, mix soup concentrates and tomatoes. Preheat oven to 350°. In a buttered 13 x 9 x 2-inch baking dish, layer a third of the tortilla chips, a third of the cooled chicken, a third of the grated cheese and a third of the soup mixture. Repeat layers, reserving a little cheese and crushed chips for the top. Bake for 1 hour, until hot and bubbly. Serve with olives, tomato and lettuce. Serves 6.
Mix together. Roll into balls. Bake at 275° for 30 to 40 minutes, then roll in powdered sugar.
Cut knockwurst into 1-inch pieces and brown in skillet. Add beer and cook, covered, for 10 minutes. Combine sugar, cornstarch and blend in vinegar, mustard and horseradish. Add to sausage. Cook and stir until thick. Place in a fondue pot and serve.
Saute onion and pepper in butter for 3 minutes or until tender. Remove from heat. Combine all other ingredients, except chips. Mix well. Place chips on top. Bake at 350° for 30 minutes.
Mix 2 cups flour, milk, sugar, salt and yeast. Add butter. Gradually add warm water and beat 2 minutes at medium speed with mixer. Stir in enough flour to make a stiff dough. Turn out onto a lightly floured board and knead about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in a warm place about 45 minutes. Punch down and allow to rise again 20 minutes. Divide dough in half and cut each into 10 pieces. Form into rolls and place on greased sheet. Cover and let rise 1 hour. Bake at 375° for 15 to 20 minutes.
Saute onion in butter until soft (5 minutes). Add bread crumbs, seasonings and soy sauce. Fill mushroom caps. Place in 350° oven for 15 minutes.
Mix all ingredients and cook in Bundt cake pan (spray pan with Pam).	Cook for approximately 45 minutes at 350°. Take out immediately and put in airtight container.
Thaw spinach and squeeze all the water out. Beat cream cheese until creamy. Add sour cream, soup mix, onion, mayonnaise and spinach; stir well. Then add crab meat and water chestnuts. Chill in refrigerator. Good served with tortilla chips or corn chips.
Brown meat and onion; drain off most of fat. Add to rest of ingredients in large pot and bring to boil. Simmer 30 minutes on low.
Boil the sugar and water for 3 minutes. Cool. Add mashed bananas, orange juice, pineapple and lemon juice and 4 juice cans of water. Freeze. Thaw 30 minutes before using. Pour ginger ale over thawed frozen mixture. Serves 20.
Combine ketchup, wine and sugar in saucepan. Add franks after each has been cut into 4 or 8 pieces. Simmer, covered, for 45 minutes. Can be prepared the day before and reheated. Add 1/4 cup of wine, if reheated. Serve in chafing dish with toothpicks.
Mix sugar and milk. Add fruit juice. Partially freeze, then fold in the whipped cream. Finish freezing. Makes a nice, smooth, and not too rich dessert.
In a mixing bowl, stir together creamed corn, baking power, corn meal, flour and garlic salt. In another bowl, beat together eggs and then mix all together. Spoon it out in a frying pan of oil or shortening.
In a large bowl dissolve yeast in lukewarm milk (1/2 cup). Add 1/2 cup of sugar, 1/2 teaspoon salt and 2 cups flour. Let stand in warm place 1/2 hour. Beat egg yolks and whole egg lightly. Add 1/2 cup sugar and vanilla and beat lightly. Add to yeast mixture. Add melted margarine and rest of the flour. Do not make dough too stiff. A softer dough makes doughnuts light and fluffy. Work the dough until smooth and glossy. Cover and let stand in a warm place until double in bulk.
Line muffin tins with liners. Place one wafer in each liner. Soften cream cheese in a bowl and add sugar gradually. Add lemon juice and vanilla. Beat in eggs, one at a time, until mixture is light and fluffy. Spoon into liners evenly about 2/3 full. Bake at 375° until set, about 10-15 minutes. Remove from pan, but do not remove liners. Cool on wire racks. Top each with 1 tablespoon of pie filling. Cover and refrigerate.
In large bowl, break eggs over apples. Stir with fork. Add sugar, vanilla, cinnamon, salt, baking soda, oil and nuts. Add flour gradually. Bake in greased 9 x 13-inch pan at 325° for 50 minutes or more.
Peel eggplant; cut in 2-inch cubes. Parboil eggplant and onion; drain off excess water. Mix together all other ingredients; place in casserole dish. Place sliced Velveeta cheese on top. Bake for 25 minutes at 375°. My family loves this dish!
Dissolve jello in boiling water and pineapple juice. Mix lemonade concentrate with cold water. Mix with jello mixture; blend well. DO NOT refrigerate. Just before serving pour into punch bowl and slowly add ginger ale.
Cream sugar and shortening. Add eggs, 1 at a time. Beat well. Sift flour, salt and cocoa. Blend into mixture. Add vanilla, coconut and nuts.
Heat oil in a large pot on medium heat. Add carrots, cabbage, onion, celery and rosemary. Saute until tender and starting to brown (about 10 minutes). Add broth and tomatoes with juice and simmer about 45 minutes. Season with salt and pepper to taste. Stir in cheese and serve. Additional grated cheese can be put on top when served.
Brown meat slowly. Spoon off fat. Add remaining ingredients. Simmer, uncovered, 1/2 hour. Stir now and then.
Blend until smooth with electric mixer. Store in a tightly closed glass or plastic container in the refrigerator. Use to line pans for any recipe that calls for "grease and flour." Spread on pans with a paper towel. Stays good indefinitely if stored in a tightly closed container in the refrigerator.
Scald milk. Add shortening, salt and sugar. Cool to lukewarm. Combine yeast to milk mixture. Make stiff dough. Knead 5 to 10 minutes. Place dough in greased bowl. Let rise in warm place until double in size. Roll out and put on pizza pan. Add sauce and add favorite topping.
Mix pudding, milk and Cool Whip together. Line pan (13 x 9-inch) with graham crackers. Add 1/2 of pudding mixture, then sliced bananas (optional). Place layer of graham crackers, then 1/2 pudding mixture and another layer of graham crackers. Microwave can of chocolate frosting. Pour over top. Chill.
Set in refrigerator over night. Next day bring to a boil (a full rolling boil). Add a few fresh strawberries (mashed). Remove from fire and add 1 small package strawberry jello. Stir until it is well dissolved. Pour in jars and refrigerate.
Cut zucchini lengthwise in 4, then cut in cubes. Cut onions in cubes. Saute onion and zucchini in olive oil. Add crushed garlic or garlic powder, crushed red pepper and pinch of salt. When vegetables are almost cooked (onions are transparent), add bread crumbs and the eggs (beaten with 2 tablespoons of Parmesan cheese). Add the tomatoes.
Cream butter, sugar and vanilla. Add beaten eggs and beat. Stir in peanut butter. Drop by teaspoonfuls onto ungreased cookie sheet. Press with back of fork to make crisscross design. Bake at 350° for 10 minutes. Makes 6 dozen.
Bake cake mix as directed on package in a 9 x 13-inch pan. While cake is still hot, poke good sized holes in cake and pour Eagle Brand milk over top of cake. Next, spread butterscotch caramel ice cream topping on cake. After cake is cool, spread with Cool Whip and sprinkle with broken up Heath bar or toffee bits. Delicious and rich!
Mix ingredients in bowl, place in casserole dish. Top with crackers. Bake at 350° for 30 minutes.
Combine zwieback crumbs and sugar. Butter sides of 10-inch spring-form pan. Shake some of the crumbs around pan to coat sides. Add melted butter to rest of crumbs and blend well. Press over bottom of pan. Meanwhile, melt chocolate with coffee over hot (not boiling) water. Beat cream cheese until light and fluffy. Gradually add sugar, beating constantly. Scrape down sides of bowl and beat again. Add eggs, one at a time, beating well after each. Stir in vanilla and salt. Beat in melted chocolate until blended. Pour into pan. Bake in preheated oven at 325° for 55 minutes. Turn off heat; set oven door ajar and let cool 2 to 3 hours. Spread with whipped cream and sprinkle with shaved chocolate. Serve at room temperature.
Mix all ingredients well. Grease large muffin tins and pour them about 3/4 full of batter. Bake at 400° for 20 to 25 minutes. Yields 16 to 18 muffins.
Prepare cake mix according to package directions. Bake in 2 (8-inch) layers. When cool, split each layer, making 4.
Cream shortening and sugar. Add eggs, spices, salt, baking powder, lemon juice, vanilla and fruit pulp. Beat. Add remaining ingredients and beat well. Drop on greased cookie sheet. Bake 15 minutes at 375°.
Cream butter and sugar. Add eggs, beating after each addition. Add sifted dry ingredients alternately with buttermilk, beating after each addition. Pour into Bundt pan. Bake at 325° to 350° for 1 hour.
Mix flour and lard with pastry blender. Add sugar, salt, egg and water. Mix well. Yields 5 shells.
Spread chicken on bottom of 9 x 13-inch pan. Put onion, 1/2 package of Doritos and cheese over chicken. Mix soups, Ro-Tel tomatoes and small amount of cayenne; pour over. Put other 1/2 package of crushed Doritos on top. Cover with foil. Bake at 400° for 40 to 45 minutes.
Melt butter or oleo in heavy saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly or until mixture is thick and bubbly. Remove about 1/4 of the hot mixture and add to the beaten egg yolk. Add to the remaining hot mixture along with the salt, pepper and mustard. Stir constantly and slowly add the lemon juice. Serve over hot cooked vegetables. Yield: One cup.
Put sugar, Crisco and salt into bowl. Add warm mashed potatoes and mix. Add egg to warm milk. Mix together. Add yeast 1 pint flour. Gradually add to mixture. Beat well as you mix. Add enough flour to knead. Let rise until double in bulk. Mash down and place in refrigerator until needed. Bake at 450° for about 10 minutes.
Grate cheese and cream with butter. Add flour, salt and sugar; chill. Make into tiny biscuits; put 1/2 pecan on top of each (optional). Bake at 400° for 10 minutes. Reduce heat to 350° for 10 minutes.
Place chicken in a baking pan. Cover with vinegar-water mixture. Spread ketchup over the top, then add chopped celery. Cover pan with foil. Bake at 350° for 1 hour or until chicken is tender.
Mix preserves and vermouth together and pour over fruit. Top with crushed macaroons or lemon cookies. Heat in 350° oven until it bubbles. Serves 8 to 10.
Slice Velveeta into 1-inch pieces and mix with other ingredients in 1 1/2-quart microwave-safe casserole dish with lid. Microwave three minutes and mix thoroughly. Microwave three more minutes and mix thoroughly. Serve with dip-size tortilla chips or Fritos.
Mash avocados in bowl with lemon juice and jalapeno peppers. Combine sour cream and taco seasoning mix in another bowl. Layer on shallow serving platter: Bean dip, avocado mixture, sour cream mixture, cheese, tomatoes, green onions and olives, in that order. Serve with round tortilla chips.
Cover beans with water and bring to a boil. Turn down heat and simmer until beans are tender. Drain; reserve 1 1/2 cups liquid. Saute onion and green pepper in butter until tender. Add chili sauce, vinegar, mustard, salt, horseradish, curry powder, red pepper and reserved cooking liquid. Cook over medium heat for 5 minutes. Add beans; simmer 10 minutes.
Drain spinach on paper towels. Combine spinach, water chestnuts and remaining ingredients; cover and chill. Garnish, if desired, with celery leaves and pimento strips, and serve with assorted fresh vegetables. Yield: 3 cups.
Mix thoroughly. Marinate all over night in refrigerator. Stir once or twice.
Blend together cream cheese and milk. Mix in beef, onion, pepper and sour cream. Spoon into ovenproof serving dish. Bake at 350° for 15 minutes or until hot. Serve as a dip for raw vegetables or with crackers.
Cut orange in pieces (rind and all) remove any seeds. Drop pieces into blender with orange juice and blend until peel is finely chopped. Drop in cranberries, egg and butter. Blend.
Cream sugar and eggs together. Stir in milk and dry mixture. Bake 6 to 8 minutes at 400°. Makes 42 cookies.
Saute chicken livers in oil in a large skillet 5 or 8 minutes or until brown. Remove livers from skillet; chop and set aside. Add onion and celery to skillet. Saute until tender. Return livers to skillet and add next 12 ingredients. Cover. Reduce heat and simmer 25 to 30 minutes. Cook noodles according to directions. Drain. Serve liver mixture over noodles and sprinkle with cheese. Yield: 6 servings.
Brown and drain the ground beef. Add to the spaghetti sauce and water and simmer for 10 minutes. Combine cheese, eggs, salt and pepper. Layer sauce, noodles (overlap) and cheese mixture. Top with cheese. Cook at 350°, covered, for 30 minutes. Cook, uncovered, for 10 minutes.
Sift sugar, flour, salt, cinnamon, soda, nutmeg and pumpkin pie spice together. Add beaten eggs, pumpkin, water and oil. Combine both mixtures. Bake at 350° for 1 hour. Makes 2 loaves.
Brown meat with onion. Add soup, beans, taco seasoning, Ro-Tel and water. Simmer at least 15 minutes. Line pan or dish with broken chips. Add layer of meat mixture and layer of cheese; keep layering chips and meat, ending with cheese on top. Bake at 325° for 20 minutes or until bubbles. Can add last layer of cheese after it's done.
Cook meat until browned. Drain. Pour into a 9 x 13-inch pan. Top with pizza sauce and cheese. Combine biscuit mix, milk and eggs. Beat until smooth. Pour over casserole, covering evenly. Bake at 400° for 30 to 35 minutes. Serves 6.
Mix all together. Then slowly pour through a funnel into fry pan containing deep fat or oil. Eat, topped with powdered sugar.
Mix cornstarch, flour and sugar with 1/2 cup cold water. Mix in egg yolks. Add this slowly to boiling water. Cook 5 minutes, stirring constantly. Add lemon juice, rind and salt. Cook and pour into baked crust. Beat egg white and add 3 tablespoons sugar and 1 teaspoon baking powder.
Cream together margarine and powdered sugar. Blend in graham crackers, peanut butter and Karo syrup (hands work best here). Press evenly into a 9 x 13-inch pan. Melt chocolate chips. Pour over the peanut butter mixture. When chocolate has set, cut into squares. Refrigerate until hard (do not refrigerate before cutting because chocolate will crack).
Lightly drain the pineapple. In medium saucepan, cook pudding according to directions, then add pineapple and juice. Cook a little longer, stirring constantly. Remove from heat. Slice cake and put a single layer in a 9 x 9-inch pan, cutting to fit. Top with half of the pudding/pineapple mixture. Add another layer of cake and the rest of the pudding. Refrigerate until cool, then frost with Cool Whip. Decorate each piece with a maraschino cherry. Refrigerate leftovers.
Cook chicken breasts in oil until done; drain and set aside. Combine picante sauce, Italian seasonings, green pepper and pepperoni. Heat to boil and add cubed chicken; simmer for 5 minutes. Serve on top of rice or mix with noodles and serve. Garnish with cheese.
To make the filling, mix ingredients together. Drop by tablespoon into each crust. Bake 25 to 20 minutes at 350°.
Mix cake according to directions on box. Grease and flour 9 x 13-inch pan and lay wax paper across width and sides. Pour batter into pan; bake according to box directions. While baking, mix flour and water; boil until it thickens. Cool completely. Mix flour mixture with remaining ingredients and beat until fluffy. When cake is done, lift out by paper and flip onto second wax sheet. Cool. Cut into horizontally with dental floss. Put fluffy mix between layers. Sprinkle with powdered sugar.
Mix tapioca and V-8 juice together. Place all ingredients in large Dutch oven or similar baking dish. Bake 5 hours at 350°.
Cream sugar, oil, eggs and vanilla. Mix all other ingredients and blend together well. Drop by teaspoonful on cookie sheet. Bake at 325° for 8 to 10 minutes. Makes 15 to 20 dozen.
Put chicken into baking dish. Combine flour with 1/2 cup sour cream; mix until smooth. Add soup, wine and sour cream; mix until smooth. Add salt, paprika and pimentos; mix. Pour over chicken and sprinkle on almonds. Bake at 325° for about 1 1/2 hours, until chicken is tender. Serve over rice.