HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut tenderloin lengthwise to within 1/2 inch of bottom. Place frozen lobster tails in boiling salted water to cover; simmer 5 minutes. Remove lobster from shells; cut in half. Place lobster end to end inside beef. Combine melted margarine and lemon juice; drizzle on lobster. Close meat around and tie roast together with string. Place in roasting pan on rack. Roast at 425° for 30 minutes. Place bacon on top; roast 5 minutes longer. Saute onion in margarine in saucepan. Add wine and garlic salt and heat. Slice roast. Spoon on wine sauce. Serves 8.
Pour sugar over peaches and let sit for 1 hour. In a 9 x 13-inch pan, crumble cake; add sweetened fruit and sprinkle half the coconut over this. Mix pudding according to directions; add Cool Whip. Pour over peaches and coconut. Shake pan for pudding to sink through fruit. Sprinkle rest of coconut over this. Refrigerate overnight or at least 6 hours. Serves 12 to 15.
Combine ingredients and mix well with hands; form into patties and roll each into fine cracker crumbs. Fry on both sides in medium hot skillet with 2 tablespoons oil until golden brown.
Dissolve Jell-O in water. Add strawberries, pineapple, bananas and nuts. Pour half this mixture in glass baking dish. Refrigerate until firm. Evenly spread sour cream over mixture. Gently spoon remainder of strawberry mixture over sour cream and refrigerate.
Microwave margarine or butter in medium-size bowl or 4-cup measure until melted. Stir in oats, brown sugar, flour and nuts. Microwave on High (100%) for 3 to 4 minutes, stirring frequently during the last 2 minutes, until crisp and toasted. Pour filling into 9-inch microwave-safe pie pan. Microwave on High for 3 to 4 minutes, until hot. Sprinkle oat mixture over filling. Serve immediately. Top with ice cream or whipped cream.
Place meat in large kettle; cover with cold water. Add garlic and onion; heat to boiling. Reduce heat; cover tightly and simmer 3 1/2 hours or until tender. Place meat on platter and keep warm. Skim fat from liquid. Add cabbage; simmer 15 minutes, uncovered. Carve meat in thin, diagonal slices across grain.
Melt chocolate. Stir in broken pretzels and peanuts. Drop by spoonfuls onto wax paper. When hardened, store in covered container. Easy to make and eat!
Spray regular or mini muffin pans with Pam. Fill cups half full. Bake at 425° for 20 minutes.
Grease a 9-inch square pan. Cream butter and sugar in a small mixer bowl; blend in honey and vanilla. Add eggs one at a time, beating well after each addition. Combine flour, cocoa and salt; gradually add to creamed mixture. Stir in nuts. Pour into pan. Bake at 350° for 25 to 30 minutes or until brownies begin to pull away from edge of pan. Cool in pan (top with frosting, if desired).
Stir together dry ingredients, including nuts. Blend remaining ingredients. Add all at once to flour mixture, stirring only until flour is moistened. Pour into well-greased 9 x 5-inch loaf pan. Bake in moderate oven (350°) about 60 to 65 minutes or until tests done. If necessary, cover with aluminum foil to prevent top overbrowning. Cool 15 minutes before removing to rack.
Cook corn syrup, sugar, water and raw peanuts to 230°. Add margarine and vanilla and cook to 290°. Take off heat and add baking soda. This makes it real airy. But make sure baking soda is fresh or it will not be any good. Then pour onto a well buttered long cookie sheet and let cool a little to where you can work with it with your hands (buttered) and stretch as to desired thickness.
Place meat and onions in a heavy skillet and lightly brown. Add celery, salt, pepper and cheese. Stir until cheese is melted. Cool in the refrigerator. Butter one side of the bun and mustard on the other side. Fill with the cooled mixture. Wrap each in foil. Heat in a 400° oven for 20 minutes or until hot.
Beat egg well. Add sugar and heat. Add rest of dry ingredients and apples, nuts and vanilla. Serve with Cool Whip, ice cream or other topping.
*Broccoli, cauliflower, red pepper or broccoli, onions and mushrooms.
Mix and pour first 4 ingredients over oyster crackers. Mix well and let stand overnight.
Boil potatoes until tender. Cool, peel and slice. Sprinkle a deep well-greased (Pam) oven-proof dish with some of the bread crumbs. Place a layer of sliced potatoes over this. Chop bacon and fry until crisp. Scatter half of the bacon over the potatoes in the dish. Melt butter and cottage cheese in saucepan over low heat. Pour 1/2 of this mixture over bacon and potatoes. Add another layer of bacon and potatoes; pour remaining butter and cottage cheese mixture over dish. Season to taste with salt and pepper. Sprinkle remaining bread crumbs on top and dot with butter. Bake in moderate oven (275° to 300°) uncovered for 30 minutes.
Peel peaches and put through coarse blade or food chopper. Also the oranges, rind and all. Cut cherries in quarters, add sugar and cook on low burner until thick, stirring often. Place in jars and refrigerate.
Place sweetened peaches in deep baking dish with lemon juice. Sift dry ingredients together; add beaten egg. Mix with fork until crumbly. Sprinkle evenly over peaches. Pour melted butter over the crumb mixture. Bake in 375° oven for 30 or 40 minutes or until crusty and brown. Serve warm with whipped topping or ice cream.
Mix sugar, water and Karo and stir well. Add peanuts and butter. Cook, stirring until syrup becomes golden brown and reaches hard crack stage (very thick with small bubbles). Drop in ice water; if it becomes hard in water, it's ready. Quickly add vanilla, then soda and stir quickly. Pour into 2 well-buttered cookie sheets. Turn when cool. Break into pieces.
Wash bulghur two times; drain lightly. Let set for half hour. Extra water will absorb. May drain and squeeze moisture from it. Mix all greens and vegetables with bulghur well. Add olive oil and lemon juice, plus spices. Garnish with mint and radishes. Serve in bowl with lettuce leaves and small wedges of bread. Serves 6 to 8 people.
Place spaghetti squash in large saucepan. Pierce skin with fork. Add enough water to cover. Bring to a boil over high heat. Reduce heat to low; simmer, covered, 20 to 30 minutes or until squash is soft. Cut squash in half lengthwise; remove seeds. Set aside.
Mix sugar, corn syrup, milk and vinegar. Cook mixture until soft ball stage. Remove from fire and cool a bit. Beat in peanut butter thoroughly. Pour into a buttered pan. Enjoy.
Cut up onions and brown lightly in Crisco or oil. Add chopped pepper and tomato paste; simmer about 5 minutes, stirring very often to keep from burning. Add 2 cans water for each can of paste. Add puree and sauce. Bring to a boil and add a pinch of soda and rest of spices to taste. If ribs are not used, I add some lightly fried ground beef for meat sauce. Add meat balls (do not fry first) and cook at least 3 hours over low heat. Serves 12.
In heavy 5-quart casserole, combine chicken, shinbone and water. The water should cover the chicken by an inch. If necessary, add more water. Bring to a boil over high heat, skimming off the scum that rises to the surface. Add onion, bay leaf, cumin, thyme, salt and pepper. Reduce to low heat. Cover and cook for 30 minutes, or until the chicken is tender. Transfer chicken to platter. Pick out and discard shinbone and onion. Strain stock through sieve; return to casserole. Skin chicken and cut or pull into pieces. Discard skin and bones. Cut chicken into 1/4-inch strips.
In a 9 x 13-inch baking dish, mix taco mix with can of beans well and spread in a 9 x 13-inch dish. Spread sour cream on top. Then top with salsa, spreading all around.
Mix cake mix, eggs and oil together with a fork. Reserve 3/4 cup crumbs. Press remaining mixture in bottom of cake pan. Melt butter, chocolate chips and milk together, then pour over crust. Top with reserved crumbs. Bake at 350° for 20 to 30 minutes, until brown on top.
Mix flour, soda and baking powder together. Beat egg yolks. Add sugar and oil. Add mincemeat, then flour mixture. Fold in all fruit. Beat egg whites stiff and fold into mixture. Bake in greased angel food cake pan at 325° for 1 1/2 hours.
Cook pasta and drain. Cool. Mix remaining ingredients. Refrigerate for 1 hour; ready to serve.
Cream butter and sugars; add egg and vanilla. Add crushed pineapple and nuts. Stir all other ingredients and add to mixture. Drop on cookie sheet.
Spray casserole dish with Pam. Layer 1/2 potatoes and 1/2 cheese. Repeat layers. Combine egg, milk and salt. Pour mix over potatoes and cheese. Bake at 350° for 30 minutes.
Fold fruit into pie filling with rubber spatula. Spoon into sherbet cups or glass bowl.
Melt in a 450° oven 1/4 cup margarine and 1/4 cup shortening. Mix flour, salt, paprika and pepper. Cover chicken with flour mixture and put in pan, skin side down, first for 30 minutes, then turn over and cook 30 minutes on other side.
Cook pasta until done as desired. Combine chowder and clams until hot and bubbly. Stir in wine. Toss with pasta.
Mince clams and mix into batter. Drop mixture by tablespoonful into frypan and brown well.
Cook slowly 25 to 30 minutes, stirring frequently. Serve with gravy or with butter or with cream and sugar. Chill the leftovers. Slice and fry in butter until golden brown.
Cook meat and pepper up. Salt to taste. Wash collards, cut out large stalks. Check each leaf for worms. Cook until tender. Take up. Drain and skim grease off top of water cooked in and chop up real fine. Serve with meat and corn bread.
In deep, heavy saucepan, bring to boil quickly onion soup mix, water and 1 1/2 cans tomato sauce. Simmer covered for 10 minutes. Mix ground beef, seasonings, parsley and remaining 1/2 can tomato sauce. Shape into 16 meat balls; place meat balls into sauce. Simmer gently, uncovered, for 25 minutes, turning occasionally. Serve over hot noodles or spaghetti. Makes approximately 4 servings.
Cook spaghetti and wash. Drain well. Add all ingredients. Refrigerate overnight.
Fry bacon crisp. Remove from skillet and drain. Fry okra in bacon drippings. Add green pepper and onion. Cook until tender. Add tomatoes which have been peeled and cubed. Stir well. Crumble bacon. Add salt and pepper. Cover and cook over medium heat for 15 minutes.
Fill casserole half full of thinly sliced potatoes. Salt and pepper to taste; dot with butter. Put half can of mushroom soup. Put another layer of potatoes and other half of mushroom soup. Pour soup can half full of milk over potatoes. Bake at 350° until done.
Slice rolls lengthwise and place bottom half in the foil tray that the rolls came in. Place a layer of ham and cheese on bottom half of rolls. Combine butter, poppy seeds, mustard, onion flakes and worcestershire to make a sauce. Spread a small amount over cheese and ham layer. Replace top half of roll and spread with remaining sauce. Refrigerate overnight. Bake at 350° for 15-20 minutes or until cheese melts.
In medium bowl, combine all ingredients; blend well. Cover and refrigerate several hours to blend flavors. Serve with crisp vegetables.
Soak beans overnight (or quick soak). Drain. Put beans, roast and all ingredients in Dutch oven. Cover with water; cover and cook at 325° for 4 hours. Remove bones and fat. Shred meat and return to pot. Return to oven and bake 1 additional hour. Serve with tortilla chips, tortillas, shredded cheese, chopped green onions, chopped tomatoes, guacamole, etc. Serves 8.
In a 1 1/2-quart bowl, mix together sugar and syrup and microwave on High for 4 minutes. Take out of microwave and stir in peanuts. Microwave for 3 to 5 minutes until brown. Add butter and vanilla. Blend well. Microwave 1 to 2 minutes (should be lightly brown). Add baking soda and stir until frothy. Pour into Pammed cookie sheet and cool.
Mix together. Roll into small balls and place on ungreased sheet. Bake at 350° for 15 minutes. Makes 30 to 40 balls.
Blend in blender for 30 seconds. Pour into 2 small glasses or 1 large glass.
Pour pie filling in unbaked pie shell. Sprinkle sugar and cinnamon on filling, slice butter on top and cover with top crust. Bake at 400° until brown.
Cook cauliflower for 5 minutes in boiling water. Drain. Combine the next 5 items. Stir in tomatoes, onion, 1 1/4 cups cheese and cauliflower. Put in a 2-quart casserole dish. Top with 1/4 cup cheese. Bake for approximately 1 hour at 350°.
Saute onions and peppers in butter until soft. Add minced clams with juice and bacon. Add bread crumbs, if necessary for consistency. Fill shells. Top with bread crumbs. Sprinkle Parmesan cheese. I usually save some bacon to crumble over top also.
Peel and slice potatoes. Place in long casserole dish. Combine brown sugar, white sugar, vanilla, butter flavor and salt. Pour boiling water over and stir until sugar is dissolved. Pour over potatoes. Place in oven for 25 or 30 minutes at 350° or until potatoes are brown.
Separate chicken breasts in half. Pound each piece to flatten. Place 1/2 ounce ham in each piece, in the middle. Add 1/2 ounce Monterey Jack cheese on top of the ham. Fold chicken breast over and seal edges. Dip each piece in the corn flake crumbs and salt mixture. Coat well. Place in shallow baking pan, sprayed with nonstick cooking spray. Bake at 350° for about 20 minutes. Serves 4.
Mix and pour into skillet with melted butter and bake at 400° for 20 to 25 minutes. Use 10-inch skillet.
Mix together all ingredients. Grease and flour 2 loaf pans. Bake at 350° for 45 minutes.
Clean and prepare the chicken (removal of the skin will reduce fat and caloric intake). Crush garlic and spread over both sides of the chicken. Sprinkle with oregano, salt and pepper, then add the lime or sour orange juice over the chicken. Place on a 9 x 11-inch baking pan and bake, uncovered, for 40 minutes to an hour, until well done. Serve with white rice and fried ripe plantains.
Cream both sugars and shortening together. Add eggs and vanilla, mix well. Mix flour, soda, baking powder and salt. Add and mix until smooth. Add remaining ingredients, one at a time, mixing after each addition. Drop by spoonful on greased baking sheet at 350° for 15 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Spread cherries on bottom of pan. Spread pineapple on top of cherries. Sprinkle cake mix over pineapple. Drizzle butter, then top with walnuts and coconut. Do not mix. Bake for 1 hour.
Bake fudge cake mix by directions on box. Cut cooled cake in small squares. Prepare pudding mix by directions on box. Layer the ingredients little by little, in a Trifle bowl.
Arrange pineapple chunks in buttered and brown-sugared muffin pans. Then drop in balls of sweet yeast dough. (I use frozen bread dough.) Bake and serve warm.	They are wonderful!
Place coarsely chopped nuts in unbaked pastry shell. Beat eggs; add remaining ingredients. Mix well. Pour into pastry shell. Bake 1 hour at 350°. Serves 6 to 8.
Mix together as you would corn bread. Bake at 400° for about 25 to 30 minutes or until done.
Combine all ingredients, moistening with a little milk. Fry quickly. Makes 8 patties.
Mix all together and put in greased glass 2-quart casserole. Bake for 45 minutes to 1 hour or until browned on top at 350°.
Preheat oven to 325°. Melt in baking pan 1/4 cup butter. Press in 1 cup graham cracker crumbs. Add one at a time the chocolate chips, coconut, butterscotch chips and pecans. Pour condensed milk over top and bake 30 minutes. Use a 9 x 12-inch pan.
Preheat oven to 350°. Grease and flour 2 (8-inch) square or round baking pans. Thoroughly cream margarine with sugar. Beat in eggs and vanilla. Sift together cocoa, flour, baking powder, baking soda and salt. Add dry mixture alternately with water to egg mixture. Stir in sauerkraut. Spoon into baking pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean and cake begins to pull away from sides. Let cool.
Combine flour, baking soda, salt and both sugars in large bowl. Mix in shortening with fingers. Stir in pecans and chocolate chips. Store in airtight container in cool, dry place 6 months. For longer storage, refrigerate or freeze. Makes about 28 cups of mix.
Arrange fruit and cheese on salad greens. The fruit can be cut to your choosing. Cut cheese into squares.
Peel shrimp and set aside. Combine all other ingredients and simmer until onion, pepper and celery are done. Add as much or as little sugar and Old Bay as you desire. Add shrimp and cook until done, about 10 minutes. Serve over white rice. Serves 4.
Combine evaporated milk and sugar in saucepan. Bring to a rolling boil, stirring constantly. Cook for 1 minute, stirring constantly. Add chocolate; stir until melted. Beat until creamy. Remove from heat. Stir in butter, vanilla and salt. Yields 3 cups.
Saute onion in margarine. Add chopped cabbage to onions. Simmer until cabbage is tender. Boil noodles until done. Rinse, drain and add noodles to cabbage mixture. Simmer until well blended. Salt and pepper to taste. Add a pinch of sugar.
Saute onion and celery in oleo 10 to 15 minutes. Combine crumbs with seasonings. Combine all and toss lightly.
Cook meat; set aside. Mix next 5 ingredients and add to meat. Serve with toast; Tostitos with cheese.
Beat cooked rice with milk, eggs and shortening. Sift dry ingredients into batter. Mix lightly. Bake in greased muffin cups at 400° for 25 minutes.
Mix Jell-O in large bowl with boiling water. Dissolve completely. Pour in bag of marshmallows. Stir in drained pineapple and mix well. Put in refrigerator until starts to set. Take out and stir in Cool Whip. Put back in refrigerator to finish setting.
Combine all ingredients and put in pie shell. Refrigerate overnight before serving. Makes 6 to 8 servings.
Mix all ingredients, except lemons, in a bowl; stir well. Add sugar, if desired. Slice lemons and add to mixture. Serves 28 to 30.
Brown ground beef with onion and garlic in large saucepan. Drain off excess fat. Stir in remaining ingredients. Heat to boiling. Reduce heat; boil gently, uncovered, 30 minutes. Stir occasionally.
Cream butter and cheese. Add other ingredients, except Rice Krispies. Mix thoroughly, then add Rice Krispies. Put in refrigerator to harden, then make into balls and flatten. Or you can use cookie shooter instead of refrigerating. Bake at 350° until brown, about 15 minutes.
Mix together soups and sugar, then add meat. Bake at 325° for 2 1/2 hours. Add the mushrooms and continue to bake for 1 1/2 hours.
Dissolve jello in boiling water. Add cranberry sauce; mix well. Chill until syrupy. Fold in sour cream; beat lightly, if necessary. Add nuts and refrigerate.
Bring sugar, butter and milk to a boil over medium heat. Boil 5 minutes; stir constantly. Remove from heat and add peanut butter and marshmallow cream. Pour into buttered pan and refrigerate.
Sift dry ingredients. Add pumpkin mixture, add water. Fold in nuts or raisins if desired. This fills 3 medium greased and floured loaf pans. Bake at 350° for 1 hour. Bake ahead, they freeze well.
Sift together flour, sugar, baking powder and salt. Gradually stir in milk to form a batter. Melt butter in a 9 x 9-inch pan. Toss peaches with 1/2 cup sugar. Pour batter into butter without stirring. Arrange peaches in batter. bake at 350° for 40 minutes. Serve warm with vanilla ice cream.
Steam zucchini slices until tender. Add oranges, nutmeg and cinnamon. Sprinkle with pecans, serve.
Brown beef. Add green pepper and onion flakes. Drain fat and let simmer. Add tomato paste and 1/2 can water. Add pepperoni. Cook 1 package noodles; drain. Add garlic powder and Chili-O mix to noodles. Add all to meat mixture. Put half of meat mixture into 2-quart casserole dish. Sprinkle half of cheese, then add rest of meat mixture, then rest of cheese. Place in oven for 10 minutes at 350°, or until cheese melts.
In a large mixing bowl, stir together the dry ingredients. Add oil, eggs, carrots, pineapple and vanilla. Mix until all ingredients are moistened. Beat with electric mixer 2 minutes at medium speed. Pour batter into a greased and lightly floured 9 x 9 x 2-inch pan. Bake at 350° about 35 minutes. Cool.
Sift together dry ingredients. Cut in shortening until mixture looks like coarse crumbs. Add peel, juice and egg to dry ingredients. Mix just enough to moisten. Fold in berries and nuts. Pour into 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour. Cool. Wrap and store overnight before slicing.
Put flour in mixing bowl. Add baking powder, shortening and salt. Mix well. Add enough milk to make a stiff dough. Knead and roll out on floured board. Cut into squares. Drop in boiling chicken broth. I put pepper over each layer. Pour cream or half and half over all. Simmer a few minutes. Add cut up deboned chicken.
Mix all together, then make balls. Blend rest of cream of celery soup with 1/2 cup water.
Partially melt chocolate over hot water. Remove and stir rapidly until melted. Cool. Cream the sugar and shortening. Add eggs, flavorings and buttermilk. Sift together flour, soda and salt. Add to shortening. Mix well. Blend in chocolate. Pour into a well-greased and floured 9-inch tube pan. Bake in a slow oven at 300° about 1 1/2 hours. Remove from pan while still hot and place under tightly fitting cover until thoroughly cooled. Tastes great anytime, with or without glaze.
Combine cream cheese, sugar, water and vanilla; blending smooth. Quickly stir in melted chocolate and nuts. Turn onto buttered pan, spreading fudge 1 inch thick. Chill, cut in squares and top with walnuts, if desired.
Brown ground beef, onions and green peppers. Season with garlic powder. Drain. Stir in tomatoes, tomato paste, sugar, oregano, black pepper, water and 1 teaspoon salt. Add mushrooms, if desired. Cover and cook slowly 20 minutes. Boil spaghetti noodles until tender; drain. Combine noodles and meat sauce. Spoon into an ungreased casserole dish. Sprinkle Parmesan cheese on top. Bake, uncovered, in a 375° oven for 20 minutes or until center is bubbly.
Dump all ingredients into pie crust and bake at 400° until crust is golden brown. Kids will love it.
Mix flour, sugar, baking powder, baking soda and cream of tartar in a bowl. Add raisins and stir. Stir in eggs and melted butter. Add buttermilk. With wooden spoon mix until well blended. Divide dough into 3 equal portions. Lightly grease bread pans. Bake in preheated oven at 305° for 1 hour. (If not done after 1 hour, check every 5 minutes.)
Slightly cook broccoli. Place on greased casserole dish. Top this with cooked chicken breasts.
Beat chocolate, Eagle Brand and vanilla. Stir in remaining ingredients. Pour into freezer container. Freeze. Makes 2 quarts.
Place steak in a 9 x 13-inch pan. Pour tomatoes and spices over steak. Bake, uncovered, at 350° for 1 1/2 hours. Top with cheese. Bake until cheese melts and is light brown. Makes 6 servings. Good winter dish.
Melt margarine in large skillet. Add onions. Saute until onions are translucent. Add cream and stir. Add shrimp; stir and add vegetables (optional). Add pasta and stir. (Cook pasta as directed on box.) Enjoy with French or garlic bread.
Place squash halves cut sides down on cutting board. Trim 1/4-inch from rounded top of each squash half so that they will stand level when filled.
In a large pitcher or punch bowl, combine all ingredients except sherbet. Stir until juices are thawed and blended. Top with scoops of sherbet if desired. Makes 18 (4-ounce) servings.
Combine lemon juice and salad oil; pour over fish steaks in shallow pan. Let stand 30 minutes, turning once or twice. Broil on grill close to heat for about 3 minutes on each side. Serve with lemon.
Mix all ingredients, except crackers, in a jar. Shake to mix well. Put crackers in container with a lid. Pour mix over crackers. Shake well to mix. Let stand at least 2 hours before serving, turning and shaking frequently. Keeps well in fridge and can be frozen.
Mix all of the ingredients together. Spread in a greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cool. Frost with Browned Butter Icing.