HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake roast seasoned with salt and pepper to taste in 350 F oven for 2 hours. Remove from oven and let cool; slice in very thin slices. Mix seasonings along with 2 cups of beef broth in crock pot and add sliced meat. Simmer on low for 2 hours or until ready to serve.
Preheat oven to 350°. Spray loaf pan with nonstick vegetable spray. Combine all ingredients. Pack into loaf pan. Bake 40 to 45 minutes or until brown on edges and firm to touch. Serve warm or hot.
Finely chop ginger root in a food processor or shred using large holes of a cheese grater. Pour 1 cup of boiling water into processor or put shredded ginger into a small bowl and cover with boiling water. Let stand 30 minutes.
For sauce, drain pineapple, reserving 1/4 cup syrup. Combine pineapple, reserved syrup, chili sauce, sugar and mustard. Brush chicken lightly with oil; season with salt. Grill chicken over medium hot coals, bone side down, for 25 to 30 minutes or until bone side is well brown. Turn chicken. Grill 20 minutes more. Turn chicken again. Spoon sauce on top. Grill 5 to 10 minutes more or until chicken is done. Makes 12 servings.
Clean chicken and boil with seasoning salt and pepper. Cut 1 whole onion up into water with chicken. Cook until chicken is good and tender. Take chicken and remove from bones. Take a medium-size Pyrex dish; add chicken to the bottom, then add cream of mushroom with a 1/2 cup of the broth from the chicken. Mix together. Take the peas, string beans, carrots and corn. Combine all ingredients. Take the Ritz crackers and crumble over the top of dish. Put in oven and bake for 40 minutes at 375°.
Brown stew beef, cut into small pieces, in fat. Add onion and cook slowly until transparent. Add celery and then add enough water to cover beef well. Add bouillon cubes and simmer until beef is very tender. Add canned tomatoes (including juice) and macaroni. Heat and serve. A good soup for winter!
Mix altogether. If batter is too thick, add more milk. It too thin, add a little more flour. Dip sliced onions or other vegetables in and deep fry to a golden brown. Drain on paper towel.
Bring soup to a boil; remove from heat. Add to soup: gelatin, water and cream cheese. Mix well. Add to soup mixture: onion, celery, mayonnaise and shrimp. Mix well. Pour ingredients into mold sprayed with nonstick spray. Chill several hours or overnight. Turn out mold onto large plate. Garnish with parsley, sliced almonds for fish scales and stuffed olive slice for fish eye.
Mix cream cheese, lemon and onion until soft. Smooth lumps with fork. Add cocktail and Worcestershire sauces until pink; add crab meat last. Form into ball and place on serving plate. Use remaining cocktail sauce to spread on the top. Finger like frosting. Chill and serve on any crackers. Can mix 1/2 shrimp and 1/2 crab.
Heat oven to 350°. Grease and flour 13 x 9-inch pan. In a large bowl, combine cake mix, milk, egg and margarine. Stir in chips and nuts. Batter will be very thick. Spread in pan. Bake 20 to 30 minutes. Cool completely. Cut into 36 bars.
Brush avocado halves with lime juice. Place in shallow baking pan. (You may want to cut a thin slice off bottom of each avocado half to steady it.) Heat for 10 minutes in slow oven (300°). In saucepan, combine butter or margarine, curry powder and salt. Stir in tomato and onion. Cook until onion is tender. Add shrimp; heat through. Blend in sour cream; heat through, but do not boil. Spoon into warm avocado halves. Makes 6 to 8 servings.
Combine all ingredients in a large mixing bowl and mix well. Pour into oblong pan and shape. Bake at 350° for 50 minutes to 1 hour. Or place into a microproof ring mold and cook on High in microwave 18 to 20 minutes or until done.
Mix sugar, oleo, salt, eggs and vinegar. Add coconut, nuts and raisins. Pour into unbaked pie crust. Bake 35 to 40 minutes at 325°.
In skillet over medium to high heat, cook beef until brown, stirring to separate meat. Drain well to get rid of fat. Once this is done, add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish and cover. Bake at 400° for 30 minutes or until hot. Sprinkle with remaining cheese and serve.
Preheat oven at 325 degrees. Mix all ingredients, pour in prepared tube pan, and bake 30 minutes, then reduce oven to 300 degrees and bake for another 40 minutes.
Mix all ingredients, except sour cream together. Pour half of	this mixture in a bowl; congeal, leaving the other half sitting out. When first part has congealed, spread sour cream on this and then pour rest of Jell-O over sour cream. Let congeal.
Melt ingredients together. Mix in 1 pound or 3 1/2 cups 10x sugar. Press into ungreased pan and cut by refrigerating.
In large kettle put all ingredients. Bring to boil. Stir for 20 minutes. Put in jars. Yield: 6 - 6 1/2 pints.
In large skillet, melt margarine over medium heat. Add celery and onion; cook about 4 minutes or until tender. Remove from heat. Stir in next 5 ingredients until well blended. Add chicken, almonds and mushrooms; toss to coat well. Spoon into 1 1/2-quart casserole. Sprinkle with potato chips. Bake in 325° oven for 25 to 30 minutes or until hot. Makes 4 to 6 servings.
Combine ingredients in mixing bowl. Blend, then beat at medium speed (electric mixer) for 4 minutes. Pour into 2 greased and floured loaf pans. Bake 50 to 55 minutes in a 350° oven. If baked in a Bundt pan, bake 40 to 45 minutes or until tester comes clean. Sprinkle with confectioners sugar icing.
Cream the sugar and oil together. Add the rest of the ingredients and mix together. Add flour, one cup at a time, and blend well each time (5 minutes). Makes a large cake or fun cupcakes. Bake at 350° for about 30 minutes.
Add bread crumbs and butter to scalded milk. Mix with other ingredients. Bake in 1 1/2-quart casserole in shallow pan of water at 350° for 1 hour.
Cook in thin layers in a lightly greased pan. If you use nori, make each sheet 4 x 7-inches. Use any of the following ingredients as a filling:
Chop cabbage and fry in butter on low. Mix in all other ingredients and simmer 1 hour.
Mix all ingredients, except cheese. Pour half of batter into hot, greased pan. Cover with half of cheese. Add remaining batter and sprinkle the rest of the cheese over the top. Bake at 350° for 30 minutes.
Mix together flours, sugar, baking powder and salt. Stir in oats. Add oil, eggs, bananas and blueberries (if using frozen blueberries, do not thaw). Stir just until mixed. Pour batter into two oiled 9 x 5 x 3-inch loaf pans and bake at 350° for approximately 60 minutes or until toothpick inserted in the center comes out clean. Cool 10 minutes. Remove from pans. Wrap and refrigerate several hours before slicing. Yields 2 loaves, 16 slices each. Serving size: 1 slice.
Drain corn, beans and pimento. Thoroughly mix all vegetables, soup, sour cream, cheese, salt and pepper. Pour into baking dish. Top with crushed crackers and margarine. Bake at 350° for 45 minutes. Serves 8.
Peel shrimp leaving shell next to tail. Cut inside shrimp halfway through (clean). Make Stove Top stuffing per recipe. Dice Surimi and garlic. Add Tabasco and Worcestershire and saute in butter. Add stuffing and mix well. Refrigerate. Take cold stuffing and stuff cut shrimp. Wrap stuffed shrimp with pastry sheet, leaving seam on bottom. Bake at 375° for 15 minutes or until pastry is golden brown. Serve with sauteed mushrooms. Serves 4.
Remove all fat from meat. Boil until tender. Add water, if necessary. Remove from heat and strain broth. Refrigerate broth overnight. Skim off fat and heat. Add all vegetables which have been washed and chopped. Add spices and macaroni. Simmer 1 1/2 hours. Season to taste.
Drain beets, reserving liquid. Blend sugar, cornstarch and salt in saucepan. Stir in vinegar and beet liquid or water. Place over low heat and stir sauce until it is clear and thickened. Add beets and heat thoroughly.
Cream sugar and butter. Add eggs, beating well after each. In another container (or on wax paper), sift dry ingredients. Alternate flour and buttermilk. Stir in vanilla. Drop from teaspoon onto prepared cookie sheet.
Put peppers in large pot, cover with water and bring to boil. When water reaches boiling point, turn off flame and let peppers stay in water 5 minutes; drain and cool. Cut the top inch off, saving tops. Remove seeds and membranes and rinse peppers. While peppers are being prepared, grate 1 onion. Mix together beef, rice, grated onion, beaten egg, salt, Tabasco sauce and 3 tablespoons cold water. Stuff peppers with the mixture and put aside. Heat salad oil in pot in which peppers were scalded. Saute 2 sliced onions in oil until golden, but not crisp. Add stewed tomatoes and then place peppers (with tops put back on) in the sauce. Spoon some sauce over peppers. Bake in 350° oven for 2 hours.
Mix first 3 ingredients and put into baking dish. Bake 10 minutes at 350°. Cool. Blend cheese and sugar. Fold in Cool Whip. Spread over pretzels. Dissolve jello in boiling water, add thawed fruit. Pour over top of pretzel mixture and let cool in refrigerator for 30 to 45 minutes.
Mix all but chicken well. Grill breasts on one side 2 minutes; turn and coat with mixture. Continue to turn and coat until center of breasts lose the pink color. Total time: 10 to 12 minutes. Good warmed in microwave for a sandwich the next day.
Melt oleo in casserole pan; add seasonings and mix with sliced zucchini. Cover. Microwave on High power 4 to 5 minutes. Sprinkle with Parmesan cheese. Cover and let stand for 2 minutes.
Pour jello in bowl. Add boiling water. Stir until completely dissolved. Pour 1 cup cold water into a 2 cup measuring cup. Add enough ice and water to make 1 3/4 cups. Add to jello and stir until slightly thickened. Let stand for 5 to 10 minutes more. Stir in sliced bananas. Spray a 4 cup jello mold with Pam. Pour jello mix into mold. Refrigerate until firm (2 hours). Dip mold in warm water and invert on plate. Fill with fresh fruit.
Slice pork chops into strips; brown in oil. Add chopped celery and frozen corn; simmer for about 3 minutes. Stir in can of tomatoes and seasonings. Simmer for about 15 to 20 minutes. To make it really Cajun style, I add 1/2 to 3/4 pound sliced smoked sausage. Serve over white rice. Serves 4 to 6.
Cream butter and sugar. Add 1 egg and 1 egg yolk; mix well. Add dry ingredients and vanilla; mix well.	If dough is soft after mixing, refrigerate until	firm. Pinch off a teaspoonful at a time and make a small ball. Dip ball in 1 beaten egg	white.	Place on greased cookie sheet over 3 pecan halves to look like a turtle. Put chocolate icing on after cooling.
Saute sausage, green pepper and onion until sausage is done. Drain and place in 2-quart baking dish. Add beans, brown sugar and barbecue sauce; mix well. Place bacon strips on top and bake 1 hour in 375° oven. Let cool for about 30 minutes before serving.
Brown ground beef; add onions. In a quart casserole dish, layer bottom with tortilla chips. Add ground beef. Sprinkle beef with a thin layer of taco seasoning. In a small bowl, mix cream of mushroom and Ro-Tel together, then pour on top of beef. Sprinkle with Cheddar and Mozzarella cheese. Bake at 400° for 20 to 25 minutes. Layer with lettuce and tomatoes (if desired).
Mix sugar, syrup and water; cook over medium heat, stirring often while it comes to a boil. Then cook without stirring until a drop forms a firm ball in cold water. Beat egg whites; pour about half of the hot syrup mixture into the egg whites while beating constantly. While remaining syrup continues to cook, add vanilla and salt to egg mixture.
Spray cookie sheet with vegetable spray. Combine Parmesan cheese, bread crumbs, salt and pepper in plastic bag. Cut each potato into 8 wedges. Put in bag with dry ingredients and shake until coated. Place on cookie sheet and bake at 425° for 35 minutes or until browned and tender. Yields 4 servings.
Place chicken and broth into a pan with the potatoes, celery, carrots and onions. Bring to a boil. Add mustard. Stir in cornstarch. When vegetables are tender, pour over pie crust that has been placed into casserole dish. Put remaining pie crust on top and bake at 350° for 15 to 20 minutes.
In a large mixing bowl, cream butter and shortening. Add sugars gradually until light and fluffy. Add eggs one at a time, beating well after each addition. Combine dry ingredients. Blend into creamed mixture alternately with milk, beginning and ending with flour. Add vanilla and pecans. Mix well. Pour batter into a greased and floured 10-inch tube pan. Bake at 350° for 1 hour and 10 minutes. Cool and frost with Cream Cheese or Burnt Sugar Icing.
Do not drain beans. Mix all ingredients in large pan. Add 2 cans of water. Simmer approximately 1 hour on low. Will freeze.
Boil 4 cups water and sugar for 5 minutes. Pout in 1 cup melted lard. Cool good!! Beat eggs, salt and 1 cup flour. Put 1 package yeast in lukewarm water; when water is cool, mix everything together. Add flour a little at a time, kneading dough. Dough should be slightly sticky.
Prepare Blackberry Mustard and set aside. Combine 1/2 teaspoon minced thyme and next 5 ingredients. Trim fat from pork. Rub pork with thyme mixture. Chill in shallow covered dish 2 hours. Coat large nonstick skillet with cooking spray. Add oil. Place over medium-high heat until hot. Cook pork 4 minutes until brown on all sides. Add 1/4 cup broth and vinegar to skillet; bring to boil. Cover; reduce heat. Simmer 25 minutes (meat thermometer 160°). Remove pork. Keep warm. Add remaining 1 cup broth and sugar to skillet. Boil 5 minutes; strain. Place cornstarch in small pan. Gradually add water; blend. Stir in strained mix and 1/4 cup Blackberry Mustard. Boil; stir constantly 1 minute. Remove from heat. Stir in remaining 1 teaspoon minced thyme. Spoon sauce on plates. Cut pork 1/2-inch slice. Serve with berries and thyme sprigs (optional).
In large mixing bowl, beat eggs. Gradually add sugar, oil and vanilla. In separate bowl, combine dry ingredients. Add alternately with sour cream to egg mixture. Gently fold in blueberries. Spoon into greased muffin tins. Bake at 400° for 20 minutes. Makes 24 muffins.
Season oysters with pepper and frizzle in their own juice in a 2-quart dish until edges are slightly curled, 3 to 4 minutes on High. Set aside. Micromelt butter in an 8-cup measure. Add flour and onion, Saute on High 3 minutes. Stir frequently. Add mushroom soup, oyster liquid and milk. Mix well after each ingredient. Microwave on High 6 minutes; stir at 2 minute intervals. Add drained oysters, salt and onion tops to hot milk mixture. Serves 6.
Heat oven to 350°. Spray square baking dish (8 x 8 x 2-inch) with nonstick spray. Cook noodles as directed on package; drain. Mix noodles and remaining ingredients. Spread in dish. Bake, uncovered, 30 to 35 minutes or until center is set and edges are golden brown. Let stand 5 minutes. Yields 4 servings.
Sift dry ingredients into a large mixing bowl. Add eggs, milk, oil and vanilla and beat vigorously about 2 minutes. Fold in blueberries. Combine nutmeg, sugar and pecans. Sprinkle over top. Bake at 350° for 50 minutes or until cake tests done. Serve warm or cold. Freezes well.
Boil chicken and debone; add other ingredients. Salt and pepper to taste. Bake at 350° until golden brown.
Arrange half of bread in a single layer in bottom of a buttered baking dish. Crumble and cook sausage in a skillet until lightly browned; drain grease. Grate cheese. Sprinkle all sausage and cheese over bottom layer of bread in baking dish. Top sausage and cheese with another layer of bread slices. In a bowl, beat eggs, salt, pepper and mustard until blended; add milk. Pour mixture over bread, filling the dish. Let sit at least 1 hour at room temperature. (It can sit overnight or longer in the refrigerator.) Bake in preheated oven at 375 degrees about 30 minutes or until light brown. Let sit 10 minutes before serving. Amounts can be increased or decreased easily depending on the number of people being fed.
Heat pear juice and pour over Jell-O. Then mix with cream cheese and milk. Beat with electric mixer until smooth. Cool, then mix with pears. Fold in Cool Whip and chill.
Dredge chicken in flour. Saute in olive oil with shallots and garlic. Add the rest of the ingredients, then simmer the chicken, covered, for 1 hour or until tender. Serve with angel hair pasta (cooked).
Grease 2-quart casserole dish. Preheat oven to 400°. Mix all ingredients and place in casserole. Bake 15 minutes. Reduce heat to 350°. Continue baking 45 minutes.
Combine ingredients. Pour into greased muffin tins. Bake at 400° for 15 minutes or until done.
Mix last 3 ingredients and use for a filling between the layers, reserve 1 cup of mixture for frosting.
Bring water to boil with the butter. Add flour gradually, mixing constantly, until the butter forms a ball. Remove from stove and cool. Add salt and granulated sugar and beat in eggs one by one. Form round balls, greasing your hands in melted butter each time and fry in hot deep fat under cover, on a low flame for about 15 minutes or until evenly browned, turning once. Drain on absorbent paper in a warm place. Cover with powdered sugar.
Shred cabbage on sliced side of grater. Place in a large bowl in layers with thinly sliced onions. Top with 3/4 cup sugar. In a saucepan combine vinegar, oil, 4 tablespoons sugar, celery seed, salt and dry mustard. When mixture comes to a boil, remove from heat and pour over cabbage and onions.
Mix all ingredients in medium saucepan. Heat to boiling. Reduce heat. Cover and simmer 20 minutes. Let stand covered 5 minutes.
Put milk onto heat (keeping out small amount for later use). Put chocolate in heating milk. Mix flour, salt and sugar (sift together). Stir into dry mixture melted butter and egg yolks. To make batter more workable, add small amount of milk that was held out. When milk is scalded, pour in batter slowly, stirring until it thickens. Remove from heat and add vanilla. Pour into pie shell.
Cook lentils until quite dry, salting during cooking. Add rest of ingredients; mix well. Pour into greased baking dish or loaf pan. Bake in moderate oven at 350° to 375° for 45 minutes to 1 hour. This roast makes good sandwich filling cold.
Stir cream cheese until very soft. Blend in 1/2 cup milk until smooth. Add 1 cup more of milk and pudding mix. Beat slowly with rotary beater 1 minute. Pour at once into 9-inch crumb crust. Chill at least 2 hours before serving.
Dressing: In a small mixing bowl stir together the sour cream, sugar, horseradish, dry mustard and salt. Using a wire whisk, gradually blend in the herb-flavored vinegar. Cover and chill in the refrigerator until serving time. At serving time, place spinach in large salad bowl. Spoon the cream-style cottage cheese on top of spinach in a ring. Sprinkle walnuts on top of cheese. Pour on the dressing and toss lightly until spinach is coated. Makes 6 to 8 servings.
Layer green beans, corn, water chestnuts and onion in casserole dish. Mix soup, sour cream and milk. Spread over top of vegetables. Sprinkle cheese on top. Crush crackers and mix with melted margarine. Spread on top of casserole. Bake at 350° for 45 minutes.
Mix the first 6 ingredients together and simmer until soft. Strain through a sieve. Add brown sugar, vinegar and mustard. Boil again for 30 minutes. Seal hot in bottles.
Cook pasta according to package directions; drain. Meanwhile, in medium saucepan, stir together sour cream and taco seasoning over low heat until warm. Serve sauce over pasta. Top with picante sauce, cheese and olives.
Prepare sauce as with lasagne. Onion, mushrooms and bay leaves may be added, if desired. Boil spaghetti according to package directions until soft. Drain and mix with olive oil to prevent clumping. Serve sauce over noodles.
Chop onion, pepper, celery, pimentos and sauerkraut. Mix all ingredients and let stand in refrigerator at least 24 hours before serving.
Heat oil in large skillet with tight fitting cover. Roll thinly cut pork chops in seasoned flour. Brown in hot oil. Slice potatoes and onions. Remove chops. Add layer of potatoes and onions. Add hot water. Bring to a boil. Return chops to skillet. Simmer in tightly covered skillet 30 minutes. Add sliced green pepper and cook 15 minutes longer.
The day before, if desired, drain beans and place in a glass bowl. Add onion. Mix oil and vinegar with sugar, salt and pepper. Pour over bean mixture. Toss and refrigerate, covered, until served.
Measure and sift together 3 times: cake flour, cocoa and 7/8 cup sugar. Set aside. Measure egg whites, cream of tartar, salt and vanilla into large mixing bowl. Beat with mixer (on high) until foamy throughout. Add the 3/4 cup sugar gradually, 2 tablespoons at a time. Beat 10 seconds after each addition. Continue beating until meringue is firm and holds stiff, straight peaks when knife or spatula is gently lifted out of meringue.
Combine all ingredients and mix well. Bake in greased pan 30 to 35 minutes at 375°.
Heat milk, butter and vanilla. Stir in cocoa and sugar. When sugar is dissolved, let boil for 1 to 2 minutes. Be careful not to let it burn. Remove from heat. Add the peanut butter and stir. Stir in cereal to coat. Drop by spoonfuls onto wax paper. Let cool.
Heat oil in heavy skillet. Add onion; cook over moderate heat until wilted. Add green peppers; cook until crisp tender. Add remaining ingredients; cook covered over low heat 10 minutes, stirring occasionally. Taste for seasoning. Serve in vegetable dishes. Yields 4 servings.
Mix all ingredients and bake in a greased casserole dish at 325° for 30 minutes. Top with fried onions or bread crumbs.
Mix first 5 ingredients until dissolved. Stir over medium heat until 278° on candy thermometer and add vanilla. Pour over popcorn; butter hands and form balls.
Peel and cut up yams into deep casserole. Pour on coconut milk. Sprinkle on brown sugar. Bake at 325° until done.
Skin your chicken. This cuts down on fat and cholesterol. Pour half the bottle of barbecue sauce in a large stew pot. Place chicken in pot and pour remaining sauce on top. Bring to a slow simmer and cook for approximately 40 minutes. Serve with rice and biscuits.
Mix all ingredients in a bowl. Spoon into lightly greased loaf pan or 1 1/2-quart casserole dish. Bake at 375° for 40 minutes. Cut into slices to serve. Serves 4.
Sift together flour, baking powder, soda and salt. Combine shortening and sugar; cream well. Blend in eggs. Add milk and vanilla. Blend in sifted dry ingredients; mix well. Add pecans, dates and cherries; mix well. Shape into balls using a level tablespoon of dough for each cookie. Crush corn flakes; mix with brown sugar. Roll each ball of dough in corn flake mixture. Place on greased baking sheet. Top each cookie with 1/4 maraschino cherry. Bake at 375° for 10 to 12 minutes. Do not stack or store until cool. Makes 5 dozen.
Sift all dry ingredients together. Blend in cooking oil until mixed well. Beat in eggs on high speed until smooth 2 to 3 minutes. Add pumpkin; beat 1 minute more. Pour in slightly greased oblong pan. Bake 30 to 40 minutes or until golden brown. Bake at 350°.
In a large frying pan, heat oil and saute onion, green pepper and celery until soft. Add mushrooms, sage, marjoram, thyme and vinegar. Simmer over low heat for 10 minutes. Preheat oven to 350°. Combine vegetable mixture with green onions and rice. Stir in half the nuts and half the cheese. Spoon into a 2 1/4-quart ovenproof casserole dish. Sprinkle top with remaining nuts, cheese and parsley. Heat through for 15 or 20 minutes. Makes 4 servings.
Mix cranberry, lime and orange juices. Chill thoroughly. When ready to serve, add the ginger ale and thin slices of lime. Serves 20.
In large bowl, mix flour, sugar, baking powder, cinnamon, soda and cloves. Add apples and walnuts; toss to coat. In small bowl, beat eggs with fork; beat in buttermilk and butter. Add to flour mixture. Stir just until blended. Fill greased tins 2/3 full. Sprinkle with Streusel Topping. Bake in preheated 400° oven until pick inserted in center comes out clean, about 15 to 25 minutes for muffins or 30 to 35 minutes for 9-inch square.