HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large, heavy-bottomed frying pan, combine garlic, oil and sage; cook over low heat, stirring frequently, for 5 to 7 minutes or until the garlic begins to turn golden. Add the lima beans and tomatoes or tomato sauce. Bring to a boil. Simmer for 20 minutes or until the lima beans have absorbed most of the liquid. Season with pepper.
Put all in saucepan. Bring to rolling boil and boil for 1 minute. Remove from heat and place pan in sink of cold water. It will turn white syrup color. Beat and stir with spoon until it turns white and thick enough to glaze cake.
Combine all the ingredients except the grated cheese. Place in refrigerator and let marinate for several hours or overnight. When ready to serve, sprinkle with grated cheese, if desired.
Brown ground beef, onion and bell pepper together in a pot. Add cabbage and let cook for a few minutes, until cabbage cooks down a little. Add remaining ingredients. Cook until cabbage is tender. (You may want to add more chili powder if spicier flavor is desired.) Serve immediately.
Combine ingredients, putting cheese in last. Bake in loaf pan for 1 to 1 1/2 hours at 350°. Serves 6.
Blend sugar and cocoa; add milk and butter. Do not mix. Cook 2 minutes. Remove from microwave; then stir and add vanilla.
Squeeze liquid from tomatoes; add vinegar and water. Sift sugar with salt, flour and spices; mix with tomatoes. Pour into pie shell and dot with butter. Cover as for apple pie. Bake at 450° for 15 minutes; reduce heat to 350° and bake 30 minutes.
Peel shrimp, leaving tails intact. Arrange in a large shallow dish. Combine lemon juice, oil, soy sauce, parsley, onion, salt, pepper and garlic in a medium bowl. Stir well. Pour half of the mixture over the shrimp. Cover and marinate in refrigerator 4 hours. Drain shrimp, discarding marinade. Thread shrimp onto 4 (12-inch) skewers alternately with pepper pieces. Grill over medium coals 3 minutes on each side or until shrimp turns pink, basting with remaining marinade. Serve over hot cooked rice.
Beat butter and sugar until creamy, about 15 minutes. Add egg yolk, flavorings and almonds, beating until well blended. By hand, gradually add sifted flour to make a soft dough. Pinch off pieces of the dough and shape carefully into various designs (crescent, round, etc.). Place 1 inch apart on ungreased cookie sheet. Bake at 350° for 20 minutes, or until very lightly browned. Allow to cool slightly before removing from baking sheet. Carefully place on flat surface which has been sprinkled with confectioners sugar. Sprinkle confectioners sugar over cookies. Cool. Makes 5 dozen.
Dissolve yeast in 1/2 cup warm water; set aside. Cream together shortening, egg, salt and sugar, then add 2 cups warm water. Next, add yeast mixture. Add flour and mix well. Put in large greased bowl; let rise. Push down and put in refrigerator overnight. When ready to use, shape into rolls and let rise 3 hours. Bake at 425° for 8 to 10 minutes, until brown. Can be baked one half done, then kept in refrigerator or frozen until ready to use.
Mix all together. Cook 1 hour and 10 minutes over low heat. Start timing as soon as you put pan on burner. Stir occasionally. Take off heat and add 1 tablespoon butter or oleo. Beat until thick and creamy, about 5 to 10 minutes. Drop on wax paper with large spoon.
Mix gravy, onion and meat together. Place in well greased 1-quart casserole. Pile mashed potatoes loosely on top. Bake at 300° until potatoes brown on top.
Grate corn and mix beaten eggs and all other ingredients. Fry in hot pan like pancakes.
Mix ingredients in saucepan and bring to boil for 2 minutes. Pour over Apple Cinnamon Pound Cake while still in pan.
Clean spinach and set aside to dry on paper towel. Mix cottage cheese, Ricotta cheese, garlic, salt and pepper, egg and onion in bowl. Chop spinach and add to cheese mix.
Cream together margarine, eggs and both sugars. Add flour, soda, salt and vanilla. Mix thoroughly. Stir in chips. Spoon onto ungreased cookie sheets. Bake 10 to 12 minutes at 350°. Bake until lightly golden. Do not overbake.
Mix ingredients and refrigerate for 2 hours before serving. Great with veggies or as a dressing on salad or baked potatoes!
Thaw and drain spinach. Mix soup mix in mayonnaise and sour cream. Add rest of ingredients. Chill at least two hours. Serve with crackers or in pumpernickel round bread.
Mix sugar, butter, water and salt in heavy skillet. Cook until bubbly. Add sweet potatoes and cook slowly, turning occasionally, about 20 minutes. Makes 4 servings.
Cream butter and sugar in mixing bowl. Blend in syrup and vanilla. Add eggs, one at a time, beating well after each egg. Combine flour, salt and cocoa in another bowl. Gradually add to creamed mixture. Stir in nuts. Pour into a greased 9 x 9 x 3/4-inch pan. Bake at 350° until brownies begin to pull away from the edge of the pan. Delicious served warm.
Brown beef or turkey over medium heat and add seasoning according to directions; pour onto a bed of lettuce surrounded by diced tomatoes. Spread sour cream over the top of meat just enough to cover; top with Cheddar cheese and pour taco sauce over very top.
Combine orange juice and ice in blender. Blend approximately 1 to 2 minutes or until all ice is crushed.
Add the first 3 ingredients to cornmeal. Follow directions on box to mix and bake.
Grate cheese into bowl; add butter. Stir bowl in sink of hot water. Add flour with pepper gradually to cheese mixture and knead with hands until smooth. Pack into cookie press. Put on ungreased cookie sheet. Bake in 275° oven for 35 to 45 minutes. Sprinkle with salt while hot.
Melt butter in skillet. Saute onions. Add spices. Add shrimp and cook for 2 minutes. Serve over rice.
Beat sugar, margarine, egg and vanilla. Stir in dry ingredients. Divide dough in 4 parts. Make 4 rolls on cookie sheet. Make well in center of rolls and fill with jam. Bake at 350° for 17 minutes. Spread a light glaze made with confectioners sugar, vanilla and milk. Cut in 1 to 1 1/2-inch size pieces.
Heat oven to 375°. Beat cream cheese, bacon, cheese, onion, parsley and milk. Separate dough into 8 rectangles. Spread with 2 tablespoons mix. Cut each rectangle in half. Roll up triangles. Place on sheet and brush with egg mixture. Sprinkle with seeds.
Scrub spuds; do not peel. Cut each in 3 to 4 lengthwise slices. Blend butter and soup mix; spread on slices, then reassemble potatoes. Wrap each in foil, overlapping ends. Bake at 350° until done, turning once. Can be put on grill 45 to 60 minutes.
In skillet, prepare taco seasoning mix with ground beef and water. Once beef is browned, add refried beans and heat 5 minutes. In bowl, spread the beef and bean mixture and layer the remaining ingredients in following order: grated cheese, ripe olives, chopped tomato, mashed avocado, sour cream and salsa. Top with thinly sliced green onions. Serve with nacho chips.
Peel and core apples to fill a 12-quart pan. Cook apples until soft; put through blender. Mix spices into sauce. Pour into a 4 1/2-quart crock-pot. Cook on high for 8 hours or more. Seal hot apple butter in sterilized jars.
Mix butter or Crisco, sugar, eggs and vanilla well. Add flour using a teaspoon made into ball. Place on greased pan; flatten out and bake at 325° until brown around edges.
Combine ingredients in a large pot; bring to a boil. Simmer 20 minutes.
Boil 2 1/2 to 3 pound chicken. Take off bones. Save 2 cups of broth. Combine soup, broth and mixed vegetables. Bring to a boil and pour over chicken. Then mix in bowl the margarine (melted), flour, buttermilk and salt and pepper to taste. Spoon the mixture over all. Cook 25 to 30 minutes at 425°.
Wash beans and cover with water. Add 1 tablespoon salt and soak at least 3 hours or overnight. Drain beans and place in a pot with 2 1/2 quarts of water. Boil slowly for 1 1/2 hours. Add ham or cooked sausage, cut in bite-sized pieces or whole raw shrimp. Add sliced onion and garlic. Cook 2 hours more. Add Ro-Tel tomatoes and lemon juice. Add salt and pepper, if needed. Cook at least 30 minutes more.
Saute onions in butter in large skillet until tender. Put in 8 x 12-inch casserole dish. Combine soup, milk and soy sauce, mixing well and pour over onions. Sprinkle cheese over top and place bread slices over cheese. Bake at 350° for 30 minutes. Yield: 8 servings.
Slice sausage. Cut onion and pepper into strips. Chop tomatoes. In skillet or wok, pour in oil and all ingredients except rice. Stir-fry until vegetables are tender. Prepare rice as directed. Pour stir-fry over rice.
Mix all ingredients. Pour into greased pan. Bake at 450° for 15 to 25 minutes or until brown on top.
Mix 2 cups sour cream, 1 1/2 cups sugar and 3 cups frozen coconut. Stir and put in refrigerator for 24 hours. Make 1 yellow cake mix in 3 layers and frost with the frosting. Put in covered container and refrigerate for 3 days before cutting.
Place all ingredients, except pie crusts, in stock pot. Heat on medium until chicken is partially cooked. Place ingredients in one pie crust; level to top of pie plate. Place second crust over top. Poke holes in top crust and pinch close along edges. Place in oven at 325° for 15 minutes, then increase oven temperature to 400° and bake until crust is golden brown. Place any extra ingredients over top of pie when serving.
Mix oats, butter, and boiling water together. Let cool a little. Sift dry ingredients together and add to oat mixture. Add eggs and vanilla.
Mix together pecans, butter and flour. Press in bottom of pan. Bake until brown at 350°. Cool.
Heat oil good and hot (until it smokes). Beat eggs until frothy, take off heat and add eggs. Scramble until almost set. Add onions, chestnuts and soy sauce. Add cooled rice. Mix well. Bake at 325° for 25 minutes.
Brown meat with onions; drain. Add beans, soups and enchilada sauce. Line large casserole dish with tortilla chips; spread meat mixture on top of chips. Spoon tomatoes and green chilies on top of meat mixture. Put grated cheese on and top with the rest of chips. Bake at 350° for 1 hour. Serves 8 to 10.
Measure 3 cups flour into large bowl. Answer telephone, take large bowl off small son's head, sweep up flour.
Beat milk, salt and mustard. Add bread, cheese, ham; mix. Put in well-greased 9 1/2 x 13 inch glass baking dish. Dot with butter. Cover with foil. Must refrigerate overnight. Bake at 350° for 1 hour. Serves 8.
Dissolve Jell-O in boiling water. Add frozen orange juice and grated apples. Let set until firm. Combine whipped cream and drained pineapple. Spread on top.
Place cabbage in large pot of boiling water for 5 minutes to soften leaves. Remove and cool. Mix beef, rice, egg, onion, salt and pepper. Loosen cabbage leaves. Place a spoonful of meat mixture on cabbage leaf and roll up. Place seam side down in baking dish. Mix soup, brown sugar and vinegar; pour over cabbage rolls. Bake at 350° for 45 minutes.
Cook macaroni; rinse with cold water and drain well. Add olive oil; toss and cool. Add onion, cucumber, tomatoes and black olives; toss. Add mayonnaise, pepper, garlic powder and salt to taste. Add shrimp; mix. Chill until ready to serve.
Combine all ingredients, except chicken, in bowl. Dip each piece of chicken in sauce. Place pieces in slow cooker. Pour remaining sauce over top. Cook on low for 6 to 8 hours or high 3 to 4 hours. Makes 6 servings.
Place first 7 ingredients in pan and bring to a boil. Reduce heat; cover and simmer 8 to 12 minutes until tender. Blend in blender. Stir in lime juice. Pour into 8 bowls and garnish with slice of lemon, teaspoon of sour cream and sprinkle of chives. Enjoy. Serves 8.
Cut rhubarb fine; add rolled crackers, sugar and beaten egg yolks. Beat whites of eggs light and fold into mixture. Bake in 1 crust until knife comes out clean. When cold cover with whipped cream.
Mix sugar and oil. Add eggs; beat well. Combine flour, salt and soda. Add to oil mixture. Stir in vanilla, apples, coconut and nuts.
Put cucumbers in gallon jar or churn. Add salt and spices. Fill with white vinegar; let stand 6 weeks. Take out and drain. Slice cucumbers. Add sugar; stir easy. Let stand 2 more weeks, then seal in jars.
Combine the undrained beans, water and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to a boil. Reduce heat. Cover and simmer for about 1 hour or until vegetables are tender.
1 box yellow cake mix, set aside 1 cup. Add: 1/2 cup melted margarine, 1 egg. Mix and spread in 9 X 13 pan, ungreased.
Boil sugar, milk, margarine and cocoa for 3 minutes; start timing after the mixture reaches a full, rolling boil. Remove from heat; add peanut butter, oatmeal, vanilla and nuts. Mix until well blended, then drop on wax paper by the teaspoonful. Allow to cool thoroughly.
Using coarse side of grater, grate potatoes, carrots and onion into mixing bowl. Beat in eggs, spice, matzo meal and melted fat. Meanwhile, heat 1/2 cup Nyafat in large skillet over medium heat 3 minutes. Drop potato batter by tablespoons into hot fat. Flatten into thick cakes and fry 3 minutes on each side over medium heat. Drain on paper towels. Serve hot (serves 4 to 5) with applesauce.
Cook and mash potatoes. Add sour cream and cream cheese, salt, garlic powder, and pepper. Beat with mixer until smooth. Add chives. Pour into lightly buttered 2 1/2 quart casserole. Sprinkle with paprika and dot with butter. Bake in preheated 350° oven for 45 minutes or until golden.
Brown chuck and onion in oil; drain oil. Add taco mix, following package directions. Add Tabasco. Place in layers over meat mixture: lettuce, tomatoes, cheese and Doritos. Bake at 350° for 1/2 hour.
Saute potatoes in hot olive oil. Add peppers, franks cut into chunks and garlic salt to taste. Lower heat, cover and simmer for 30 to 45 minutes.
Cook onions in 1 tablespoon bacon fat until tender. Add milk and cheese and cook and stir over low heat until cheese melts. Add green beans and pepper. Pour into a 2 1/2-quart casserole dish; top with crackers and bacon. Bake at 350° for 15 minutes.
Line a microwave muffin pan or glass custard cups with paper baking liners. Combine sugar, flour, cocoa, baking soda and salt. Stir with wire whisk. Pour water into a one cup glass measure. Add oil, vinegar and vanilla. Using wire whisk, stir liquids into dry mixture. Pour batter into cups. Microwave 2 or 2 1/2 minutes on High power or until done when tested with a toothpick. Rotate cups once. Cool before removing cupcakes to a rack.
Mix all ingredients well. Put in 9x13 baking dish and top with crushed saltine crackers. Drizzle with melted butter. Bake at 350 degrees for 30 minutes or until golden brown and bubbly toward the center.
Cream margarine and sugar until fluffy. Add egg yolks and beat well. Gradually add flour, salt, baking powder and vanilla. Press into a 13 x 9-inch baking pan. Before baking, beat the two egg whites and add the brown sugar. Beat well and then add the pecans. Spread this mixture over the dough in the pan. Bake at 325° for 30 to 35 minutes. Cool in pan and cut into bars. Yields 4 dozen.
Cook cornbread. Crumble into a bowl. Mix all other ingredients and refrigerate.
Saute onion and mushrooms in olive oil. Add tomatoes with some of the juice. Add olives; simmer. Add chicken and wine or sherry. Add cayenne pepper; simmer a few more minutes. Lightly grease bottom of deep casserole dish with more olive oil. Place noodles on bottom. Cover with chicken mixture. Cover with cheese. Place bacon on the top. Bake at 350° just long enough to melt cheese. If bacon seems to be getting too crisp, cover with lid the last few minutes. Serve with grated Parmesan cheese.
Place 1 layer of cake, broken up, in bottom of large glass bowl (punch bowl works well). Pour 1/4 cup sherry over cake. Spread 1/2	of pudding over cake. Spread with 1/2 of cherry pie filling. Pour 1/2 can apricot nectar over all. Spread a layer of Cool Whip over all.	Sprinkle with nuts. Repeat layering in the same order with the remaining ingredients, except Cool Whip and nuts. Refrigerate for 24 hours.
Sift together flour and sugar; set aside 1/4 cup. Combine with sour cream and blueberries. Pour into pie shell, top with remaining flour mixture. Bake at 325° for 20 minutes; top with whipped cream.
Mix cake mix as directed on box. Spray 10 x 14-inch pan with Pam spray. Spread small amount of cake batter on bottom of pan, just enough to cover. Mix pecans and coconut and pour into pan. Press gently into batter. Pour rest of batter over pecans and coconut. Melt margarine and cream cheese in microwave. Mix with powdered sugar. Pour mixture over cake mix. Do not stir. Bake in 350° oven for 30 minutes. Now watch the earthquake happen as it cracks!
Drain pineapple; save the juice. Add sugar and flour to juice. Cook over medium heat until thick. Add cheese and stir to melt. Beat until smooth and creamy; cool. Add pineapple and nuts. Fold in Cool Whip. Freeze. Serve frozen in squares. Makes 8 to 10 servings.
Heat oven to 400°. Grease pie plate. Cook and stir beef until it browns. Drain and stir in oregano, basil, tomato paste and 1/2 of Mozzarella cheese. Put layer of cottage cheese and Parmesan cheese in plate. Spoon beef mixture over top. Beat milk, Bisquick, eggs, salt and pepper until smooth. Pour into plate. Bake 30 to 35 minutes. Sprinkle with remaining cheese.
Cook meat until browned. Add onion, garlic and green pepper. Cook until tender. Add spices, tomatoes, tomato sauce and paste. Simmer about 30 minutes. Add drained beans and simmer 5 minutes.
Peel and slice potatoes. In large boiler, boil potatoes until fork-tender (do not overcook). Drain and pour into a 13 x 9-inch baking dish. In saucepan, melt butter. Stir in flour and milk; heat over medium heat. Add cheese; heat until melted. Pour over potatoes, covering well. Bake at 350° for 30 to 35 minutes.
Combine the blueberries, sugar, sweetener, tapioca and water in the bottom of a shallow 2-quart casserole. Sprinkle with the vanilla. Fork-blend the biscuit mix with the skim milk until evenly moistened and spoon on top of the berries. Bake in a 350° oven for 30 to 40 minutes until the biscuit crust is well browned. Yields 8 servings.
Mix melted butter and cracker crumbs. Press in bottom of 9-inch pan. Layer with other ingredients and pour condensed milk over all. Bake at 350° for 30 minutes. Cool and cut. Very rich!
Chill evaporated milk, then whip. Add Eagle Brand milk and sugar. Add lemon juice. Pour into baked pie shells or graham cracker crusts. Makes 2 pies.
Cook rice. Brown onions and pepper in butter. Put beef in pepper and onions. Cook until meat is brown. Add remaining ingredients. Cover and simmer over low heat 15 minutes.
Mix altogether. Pour into greased baking dish. Bake at 350° for 30 to 35 minutes.
Cut each biscuit into 4 pieces. Place white sugar and cinnamon in plastic bag. Add biscuit pieces and shake to coat each piece. Grease tube pan and place biscuits in layers until all are used. Sprinkle layers with pecans, raisins and coconut. Bring brown sugar and margarine to boil in saucepan. Pour over top of biscuits. Bake at 350° for 45 minutes. Allow to cool 15 minutes before removing from pan. Turn top side up to serve. Pieces may be picked apart.
Remove shells from peanuts and discard. Place peanuts in blender and add oil and salt. Blend until smooth.
Chop scallions and half the greens mix with the cream cheese and chipped beef. Form into a ball and refrigerate.
Brown pork in oil. Stir in chicken broth and garlic. Simmer for 3 hours in crock-pot. Add green chilies. Simmer 1/2 hour. Add flour and oil roux to desired thickness. Serve with fresh tortillas.
Scald 2 quarts milk and add to the rest of the ingredients, except cinnamon. Beat egg whites and put in last. Pour into 4 unbaked pie crusts and sprinkle with cinnamon. Have oven at 400°; after 10 minutes, turn down to 325°.
Layer pineapple in bottom of pan. Cover with cheese, then top with cracker crumbs. Mix sugar, flour and juice. Pour over top. Cook 30 minutes at 350°.
Scald milk; stir in sugar, salt and oleo. Cool to lukewarm. Dissolve yeast in large warm bowl containing water. Stir in "milk mixture", egg and flour. Beat until smooth. Stir in enough flour to make a soft dough. Punch down and shape into 2 dozen rolls. Place on greased baking sheet. Cover and let rise until doubled. Bake at 400° until done.
In large bowl, combine tabouli mix and cold water. Stir and let stand while preparing other ingredients. Add remaining ingredients and mix. Let stand in refrigerator at least 4 hours before serving. Recipe makes 10 servings. Fat-free.
Peel and quarter potatoes. Cook until fork can go through potatoes. Drain off half the water. Add butter, milk, salt and pepper.
Tenderize chicken breasts (by pounding). Roll in a small amount of flour, salt and pepper. Saute the green onion in butter in heavy skillet. Put in chicken, scallions and butter and brown chicken. (It is best to weight chicken for even browning and keep it flat.) Remove chicken from skillet when brown. Deglaze pan with lemon juice, lemon peel, parsley and garlic. Boil until reduced. Pour over chicken. Serve with brown or wild rice.
Brown hamburg and onion in small amount of butter with salt and pepper. Add Veg-All and tomatoes with liquid. Add dissolved bouillon in water. Simmer 20 minutes; add orzo. Simmer 10 more minutes. Serve with grated cheese and Italian bread.
Wash, core and split peppers in half. Place on broiler pan lined with foil. Broil until skin is charred black. Remove and cover with foil and let stand for about 1/2 hour. Peel blackened skin and try to reserve any liquid from peppers in a bowl. Cut peppers into 1/2-inch strips. Place in bowl with liquid and add the rest of ingredients. Stir and allow to stand for about 1 hour before serving. Good as appetizer with Mozzarella or added to a sandwich.
Dust chicken with flour. In skillet, brown chicken in butter. Add water. Cover. Cook over low heat 45 minutes or until done. Uncover the last 10 minutes to crisp chicken. Remove to warm platter. Add gravy; heat, stirring to loosen browned bits. Serve with chicken.
Blend together sugar, butter, eggs, sour cream and vanilla. Set aside. Sift together cake flour, soda, baking powder and salt. Beat into shortening mixture.
Peel potatoes and onion; grate both into mixing bowl. Add slightly beaten eggs, flour and salt; mix well. Heat oil in heavy skillet. Drop potato mixture into hot oil by 1/3 cupfuls, forming ragged cakes. Cook over medium heat until crisp and brown (resist the urge to turn pancakes too quickly). Serve with hot maple syrup and butter or applesauce. Terrific for breakfast/brunch or as a side dish at dinner.
Place chicken in casserole dish. (Cut chicken in small pieces and spread over bottom of dish.) Sprinkle Veg-All and eggs over chicken. Mix broth, soup, salt and pepper together and heat until warm. Pour into casserole dish over chicken. Mix self-rising flour, buttermilk and butter together and pour over top of chicken mixture. Bake at 350° for one hour or until golden brown.
Combine and bring to hard ball stage. Right before it reaches hard ball stage, beat egg white until they stand in large mixing bowl. Slowly stir (dribble) in syrup and beat until it stands in a peak. Spoon (teaspoon) on wax paper and let set.
Cook sugar, milk and butter 8 to 10 minutes. Add Marshmallow Creme and nuts.
Cook and stir until thick. Alternate pudding, then wafers, then bananas. Do this until container is full; top with vanilla wafers.
Lightly brown mushrooms and green pepper in butter; add flour and blend together. Add milk and seasonings to taste. Cook until thick, stirring constantly. Stir some of hot mixture into egg yolk and add to remaining hot mixture. Continue to cook at least 10 minutes, then add chicken or turkey and pimento. Heat a little longer, until all mixture is hot. Serve on hot buttered toast. Serves 6.
Cream ingredients from top to bottom. Serve with Town House crackers or celery. Make at least one day ahead and store in refrigerator. Recipe can be doubled.