HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut broccoli into bite sized pieces. In covered 4-quart saucepan over medium heat in 1-inch of boiling water, cook broccoli for 6 minutes or until tender. Drain in colander. In same saucepan over medium heat in hot butter, cook onion and garlic until tender, stirring occasionally. Stir in soup and seasoning; mix well. Add cheese and Parmesan, stirring until melted. Stir in sour cream, broccoli and cooked noodles.
Combine the first 5 ingredients and set aside. Combine cumin, pepper and paprika and toss with shrimp. Add broccoli to shrimp mixture and steam until shrimp are done, stirring once. (Shrimp will become translucent.) Drain pasta and transfer to serving plates. Spoon broccoli and shrimp mixture on top. Sprinkle with cheese. Serves 2.
Brown ground beef and drain. Add remaining ingredients except biscuits. Put in casserole dish. Top with biscuits. Bake at 375° for 25 to 30 minutes.
Mix together very well the flour, sugar, salt and cocoa. Then add milk and eggs to flour mixture slowly. Mix well. Cook over low heat, stirring constantly until thick. Remove from heat and add vanilla and margarine. Delicious over biscuits or buttered toast. Keeps well for several days.
Mix all ingredients; season to taste. Roll in plastic wrap or wax paper to form a log. Chill before serving. Serve with crackers.
Place tomatoes in a large saucepan with boiling water to cover for 60 seconds to loosen skins. Immediately drain tomatoes and rinse under cold running water. Peel, seed and chop tomatoes; reserve. Mince garlic; reserve. Rinse eggplant, cut lengthwise into 1/2-inch slices, then cut slices crosswise into 1/2-inch (1.5 cm) wide sticks.
Wash well and dry thoroughly. Brush with melted margarine. Sprinkle with salt and pepper. Wrap well in foil. Bake 1 hour turning every 15 minutes. Delicious!
Combine first 8 ingredients; form into 40 bite size meatballs, using a full tablespoon for each. Brown lightly in oil. Cover. Simmer 10 minutes. Drain excess fat.
Dissolve yeast in water. In bowl, sift flour with other dry ingredients. Cut in shortening; add buttermilk, then yeast. Stir until flour is dampened. Knead on floured board 1/2 minute. Roll out 1/2-inch thickness; cut with biscuit cutter. Bake at 400° for 12 to 15 minutes. No rising necessary. This dough can be refrigerated and used as needed up to a week.
Whip egg whites until peaks form (set aside). Mix margarine and powdered sugar until soft. Add whipped egg whites and vanilla. Whip for 15 minutes. Fill pie crust with mixture. Cover with bananas and a layer of crushed pineapple. Cover entire top with Cool Whip. Drizzle with chocolate syrup and chopped pecans. Freeze until firm and serve.
Beat sugar and oil well until blended. Add eggs and vanilla and beat. Add dry ingredients alternately with zucchini. Stir well. Add raisins and nuts. Pour into 2 greased and floured loaf pans. Bake at 300° for 1 1/2 hours or until done.
Cook macaroni in water that has been salted. Pour milk over bread crumbs. Add butter, pimento and remaining ingredients. Mix all together. Put macaroni in well-greased baking dish. Pour mixture over bread crumbs. Pour egg-milk mixture over the macaroni. Bake 50 minutes in 300° oven. Serves 6.
Cook potatoes until tender; drain. Mix together with all other ingredients. Sprinkle paprika on top if desired.
Mash the garlic cloves and finely chop the peppers. Melt butter in the pot where you wish to cook rice. Briefly saute the garlic and green pepper in melted butter. Add the rice and saute a bit longer on medium heat. Add the boiling water to the rice little by little. Stir and add salt to taste. When the water evaporates lower the heat and cover. When rice is cooked, add peas and fluff with a fork. Serve hot.
Drain salmon, saving liquid. Place salmon in center of greased casserole. Sprinkle with black pepper. Top with onion, green pepper and 1/3 cup of salmon liquid. Arrange the potatoes around the salmon. Dot with margarine and season. Pour the sour cream over the salmon; sprinkle with paprika. Bake at 425° for 20 minutes.
Place in layers in 9 x 13-inch ungreased pan: pineapple with juice and pie filling. Then sprinkle cake mix and nuts. Cut in butter pieces over the top. Sprinkle with more nuts. Bake at 350° for 1 hour and 20 minutes. Cool and top with Cool Whip.
In a plastic food storage bag, combine Parmesan cheese, onion salt and paprika. Add potatoes. Close bag. Shake until coated. Arrange potatoes in an 8 x 8 x 2-inch microwave-safe dish. Set aside 1/2 teaspoon Parmesan. Microwave potatoes, uncovered, on 100% power for 4 minutes. Give the dish a half turn. Cook for 2 to 4 minutes more or until tender and hot.
Boil water; add vegetables, salt and pepper. Cover and simmer 10 minutes. Don't drain.
Soak chicken in buttermilk and Tabasco sauce for 15 to 30 minutes. In a bowl, combine flour, spices and herbs. Lift the chicken pieces from the buttermilk and drain only briefly. Roll pieces in flour mixture.
Combine shortening, boiling water, salt and sugar. Stir well until dissolved. When lukewarm, add well beaten eggs and yeast, softened in 1/2 cup of lukewarm water. Add remainder of water and stir in flour. Beat well and place in a covered bowl in refrigerator. When ready to use, shape into balls. Place 3 together in a muffin tin. Let rise for 3 hours. Bake in a hot oven for 15 minutes. Knead down dough every day. I use half of recipe. They are delicious!
Melt butter in saucepan with milk; set aside until lukewarm. Beat eggs. Add sugar and beat. Add flour, baking powder, vanilla and salt. Add butter and milk mixture and beat well. Bake in ungreased tube pan at 350° for 45 minutes. Turn pan upside down until cool (1 hour).
Beat eggs; stir in milk. Add corn and beat in flour, baking powder, salt, sugar and oil. Drop by spoonfuls into hot oil (375°). Turn to brown; drain. Serve hot with maple syrup or sprinkle with powdered sugar.
Soak raisins in pineapple for several hours or overnight. Sift together dry ingredients; set aside. In large bowl, cream butter. Add eggs one at a time, beating well after each addition. Add jam and buttermilk; blend well. Add dry ingredients. Mix until all ingredients are combined. Stir in raisins and pineapple mixture; add nuts. Spread into 2 greased and floured 9-inch cake pans. Bake at 350° for 50 minutes or until cakes test done. Cool 10 minutes before removing from pans. Cool and frost.
Brown ham in margarine. Add rice with seasonings. Drain syrup from pineapple and add water to make 2 1/2 cups liquid. Stir into skillet. Cover and cook until liquid is absorbed. Add pineapple.
Empty two cans of corn in baking dish. Beat egg into milk in small bowl. Mix egg and milk mixture in with corn and mix in 3/4 pack of crumbled crackers. Press crackers down in corn with a fork. Break rest of crackers up fine and put on top of mixture; press them down just to moisten. Dab top with butter and salt and pepper. Bake for about 1 hour at 350°.
Place half of the cake pieces in a 9 x 13-inch pan. Pour cherry pie filling over cake. Add other half of cake pieces. Combine pudding mix, milk and sour cream; beat smooth. Spoon over cake and chill for 5 hours.
Arrange bacon in single layer in a 13 x 9-inch glass baking dish. Microwave 6 to 9 minutes on High, or until crisp; cool. Crumble into bottom of baked crust. Sprinkle mushrooms, cheese and onions on top. Measure cream in 4-cup glass measure and microwave 2 to 3 1/2 minutes on High or until hot but not boiling. Beat in remaining ingredients. Pour over bacon cheese mixture. Microwave 20 to 27 minutes on Medium or until almost set in center. Let stand 5 minutes before serving. Makes 5 to 6 servings.
Melt together butter, peanut butter and chocolate chips. Let cool and pour over Crispix. Mix well. When cooled, put powdered sugar in a paper bag. Pour in cereal and shake well.
Fill baked pie shell with berries. In 1-quart pan, put sugar, water, cornstarch and 1 cup berries. Cook until thick. Add jello. Pour over berries and chill.
Divide pastry into 2 parts and roll thin to fit on an 8 or 9-inch plate. Set aside. Mix apples, apple juice concentrate, thickener and spice and stir until apples are well coated. Add lemon juice if desired to keep apples lighter color. Taste 1 piece of apple to check spice. Pour into pastry lined pie pan and top with second crust or pastry strips. Seal the edges and cut slits in the top crust to allow steam to escape. Bake at 450° for 40 to 45 minutes or until golden brown. Serve warm or cold. Makes 8 servings.
Combine orange juice and soda. Mix in sherbet and ice cream. Garnish with orange slices.
Cut carrots in half crosswise, then lengthwise. Simmer, covered, in a small amount of salted water 10 minutes or to desired crispness. Drain. Melt butter. Stir in brown sugar until dissolved. Add carrots. Cook over medium heat approximately 10 minutes. Sprinkle with parsley.
Combine all ingredients. Place in crock-pot. Make a small well in the top of the mixture; drizzle with ketchup. Cook on low for 7 to 8 hours.
Make cheese sauce by melting butter and adding flour, stirring to avoid lumps. Add cream, stirring until blended. Add milk; use wire whisk until thick. Add red pepper to your taste. Some like it hotter than others. Place ham and turkey (heated) on bread slices; top with hot cheese sauce. Place bacon strips and tomato slices to top and enjoy. Very good.
Place frozen rolls in greased Bundt pan. Mix together brown sugar and pudding mix. Pour over rolls. Sprinkle nuts over pudding. Spread sugar and cinnamon over nuts. Melt butter or margarine and pour over top. Let stand overnight. Do not cover. Bake at 350° for 30 minutes. Let stand in pan 10 to 15 minutes. Turn out on plate and serve.
Slice loaf into halves. Spread garlic spread and garlic powder to taste over entire surface of loaf halves. Sprinkle generous amounts of shredded Mozzarella and then top with grated Parmesan and finally oregano. Put bread halves back together and bake in tightly sealed aluminum foil in 350° oven about 15 to 20 minutes. Do not overbake! Unwrap foil carefully and enjoy!
Mix first 6 ingredients together well. Add onion and clams. Add clam juice as needed to get desired consistency.
Mix first 8 ingredients together. Refrigerate. Add celery and mayonnaise just before serving.
Mix Jell-O mousse as directed on package. Bake brownies in 9 x 13-inch pan; cool. Punch holes in top of brownies with a fork. Pour liqueur over and allow to soak in brownies (leave overnight).
Peel and grate potatoes. Saute the onions in the butter until soft. To the potatoes, add flour, baking powder, salt and pepper. Mix well. Beat the eggs; add the sour cream. Mix it and add to the mixture. Add the onions. Mix it well. Bake in 400° oven for one hour.
Cook potatoes until tender and drain. Mash them, then add rest of ingredients and stir well.
Salt and pepper each bird. Coat with flour. Brown each bird in about 1 inch Crisco. Set aside until all birds are browned. Place all in pot. Pour in enough water to let them steam. Cover and steam 1 to 2 hours on simmer. Do not let all the water steam out. Add more water if needed. When ready to serve, remove all birds and thicken pan juices for gravy.
Boil water, vinegar and canning and pickling salt together. Put garlic in each sterilized quart jar and dill seed or fresh dill weed with it. Put cucumber slices in jar. Put in a pinch of alum or teaspoon and pour boiling solution over cucumbers and seal. Keep jars hot while filling with cucumbers by placing them in hot water.
Mix all dry ingredients together. Add eggs and oil to mixture. Mash beans and mix with pineapple. Add this to first mixture. Bake in Bundt pan 40 to 45 minutes at 350°.
Mix pineapple with whipped topping, condensed milk and lemon juice. Add chopped pecans, if desired.
Wash raisins. Cover with water in tightly covered saucepan. Bring to a boil. Simmer until raisins are well rounded. Add more water, if necessary. Pour 3/4 cup plus 1 tablespoon raisin liquid in measuring cup. Set aside to cool. Keep raisins covered while cooling.
Soak bread crumbs in cream about 5 minutes. Mix meats together until well combined. Add the rest of the ingredients and mix thoroughly. Shape into small balls, about 1-inch size. Brown meatballs in skillet until well done. Remove meatballs; drain grease from skillet and add 1 can beef broth and 1 can water. Return meatballs to broth mixture and simmer 15 minutes. Makes approximately 40 to 45 meatballs.
Layer beans in bottom of 9 x 13-inch pan. Combine sour cream and taco seasoning and spread on top of beans. Next spread Cheddar cheese then top with salsa.
Cook margarine, sugar, egg and dates together until thick; stir constantly. Cool slightly. Add remaining ingredients; cool thoroughly. Roll into balls or tiny rolls, then roll in Angel Flake coconut. Store in the refrigerator. Will keep indefinitely.
Mix cake mix and margarine. Spread in a 9 x 13 dish. Sprinkle chocolate chips, butterscotch chips, coconut and pecans over. Pour Eagle Brand milk over the top. Bake at 375° for 20 minutes. Cool and cut into squares.
Heat oil in saucepan; add garlic and 1/4 cup cream. Reduce heat to low; cook 1/2 hour. Add anchovies. Cook 3 minutes. Add the butter and the rest of the cream and cook 5 to 8 more minutes or until slightly thickened. Salt and pepper to taste. Serve with sliced raw veggies or French bread. Serves 8.
Combine all ingredients and cook slow until onions and peppers are tender. Tomatoes can be mashed with a potato masher if you want. Pack in jars. Add salt. Seal. Place in hot water bath or pressure cooker 10 to 15 minutes.
Fill an 8-inch pie plate 3/4 full with peeled, sliced apples. Sprinkle 1/2 nutmeg and 1/2 cinnamon. In a small bowl combine butter, sugar, flour, egg, chopped nuts and salt. Spread over peeled apples. Bake at 350° for 45 minutes until crust is golden brown.
Melt butter in a 9 x 13-inch dish. Sprinkle in rice. Add chicken, onion and salt. Spoon soup over chicken. Cook, covered, on High in microwave for 20 to 30 minutes, until chicken is done. Rotate dish every 5 minutes.
Mix. A well rinsed plastic gallon milk jug is perfect for mixing and storing this solution but be sure to mark cleaning solution with magic marker on the container and keep out of reach of small children.
Brown beef cubes in small amount of vegetable oil. At same time, cook sausage for 5 minutes, to remove some fat. Cut sausage into small pieces and add to beef. Add can of tomatoes until bubbly. Pour in wine, cooking to boil off alcohol (about 5 minutes). Sprinkle soup mix; stir well and cook slowly until meat is tender. (If using pressure cooker, cook on high for 15 minutes and let cool down.) Add green beans and let cook for 7 to 8 minutes. Add cooked shells; mix well. Cover and let stand before serving; leftovers gain flavor.
Brown beef and onion in skillet. Add sauce mix and tomato sauce; heat until bubbly. Pour into 8 x 12-inch baking dish. Sprinkle Monterey Jack cheese and sour cream on top. Place rolls on top. Spread melted butter and Parmesan cheese over top of rolls. Bake in 375° oven 18 to 25 minutes.
Mix the first 4 ingredients together. Take a small amount and form around a cherry in the shape of a ball. Roll the cherry-filled ball in graham cracker crumbs.
Mix together and form in shape of a ball. Chipped beef or ham can be substituted for bacon.
Remove crust from bread and cut into cubes. Place in an oblong baking dish. Pour milk over bread cubes and gently mix. Add coconut and mix gently. Spread some coconut on top. Put in 350° oven until coconut is lightly toasted. Cool and cut into squares.
Put cut biscuits into a plastic bag and add white sugar and cinnamon. Shake until thoroughly coated. Put into a greased Bundt pan. Mix butter and brown sugar together. Dribble over biscuits. Sprinkle nuts over the top. Bake at 350° for 30 to 45 minutes.
Melt cheese carefully atop range (don't scorch). Pour in Ro-Tel; stir until well blended. Can eat hot or cold. Keeps well in refrigerator for days.
Wash and separate celery. Cut crosswise at a slant, about 2 inches long and 1/4 inch thick.
Saute onion in margarine until soft. Sprinkle drained onion and bacon over bottom of pie crust. Add half the ham and 4 slices of cheese. Repeat layer, using ham and cheese.
Combine all ingredients which have either been grated or finely chopped. Cucumbers should be grated on a paper towel to absorb moisture.
Combine first 5 ingredients. Combine mayonnaise and cider vinegar. Toss with vegetables and macaroni. Salt and pepper to taste. Serves 6 to 8.
Mix all ingredients together before cooking. Simmer until hamburg is done, about 1 hour.
Pick over and wash berries. Add water and cook until berries are soft. Press through fine sieve. Add sugar and boil another 10 to 15 minutes. Skim off white foam. Put in jelly glasses and cover with paraffin.
Combine sugar, corn syrup and water in a 2-quart glass measure or microproof bowl. Cook on High for 12 to 15 minutes or until microwave candy thermometer registers 260° (a small amount of mixture will form a ball hard enough to hold its shape, but will remain pliable when dropped into bowl of cold water).
Cut leek crosswise into 1/2-inch slices and in a bowl, soak in water to cover, agitating occasionally to dislodge any sand, 5 minutes. Lift leek out of water and drain in a colander.
In large heavy saucepan, cook bacon over medium heat until it is crisp. Transfer to paper towel to drain. Discard all but 4 tablespoons of fat. Add onions and celery; cook until tender. Add bay leaf and stir in flour. Cook and stir for 3 minutes. Stir in potatoes and 5 cups water. Bring to a boil and simmer for 20 minutes until potatoes are cooked.
Cook steak in oil until lightly brown. Add enough water to cover the meat. Cook until meat falls apart. You may have to add a little more water. Only add enough to cover the meat, you don't want too much water at this point. When meat is done, add Lipton mix (both pkgs), peppers, onions, and mushrooms. Add 4 cups water. When all is done, add a few tablespoons of water to the cornstarch and mix well. Pour into the meat. Stir well. If you want it thinner add more water. If you want it thicker add more cornstarch (make sure to mix the cornstarch with a little water first). Serve this over rice.
Mix this in bowl; pour over meat and mix well. Put in nonmetal container; use plastic. Place in refrigerator for 3 to 4 days. Grind again and stuff in bags. Bake at 200° for 3 hours or a little longer; stir every 1/2 hour.
Mix first 3 ingredients well and then add dry ingredients and beat well. Cook the raisins and use 1 cup raisin water in the recipe. You need to put the soda in the raisin water and dissolve. Bake at 350° for 8 minutes or until done.
Mix all together and add spices to suit taste. Cook 1 to 2 hours at 350°. Makes 6 or 7 pints.
Mix flour, baking powder and salt. Add shortening, water, lemon juice and egg yolk. Mix into each other. Roll out 6 pasties and fill with hamburger, carrots, onions and a few potatoes. Salt and pepper. Add a little cream of mushroom soup. Fold over and bake at 400° for 3/4 hour.
Melt butter in heavy skillet. Saute onions until soft. Remove onion. Combine flour and seasonings. Coat meat with flour and brown on all sides. Drain mushrooms and measure liquid. Add liquid, Worcestershire sauce and onion to meat. Cover and simmer 1 1/2 hours. Stir in sour cream and heat. Do not boil. Serve over hot cooked rice. Makes 4 servings.
In large bowl, combine milk and vanilla. In another bowl, combine pudding mix, sweetener and nutmeg. Whisk into the milk mixture till smooth.
Brown ground beef with the onion, green pepper, garlic powder, oregano, salt and pepper. Drain well. Add tomato juice, tomato paste and tomatoes; cook until thick.
Spray Bundt pan with Pam. Into each crevice, place 2 maraschino cherries. Sprinkle pecan pieces over bottom of pan.
Combine cake mix, eggs and almond extract in bowl; mix well. Stir in pie filling gradually. Pour into lightly greased and floured 9 x 13-inch baking pan. Bake at 350° for 25 to 30 minutes or until cake tests done. Combine sugar, butter and milk in saucepan; mix well. Bring to a boil over medium heat, stirring frequently. Remove from heat. Stir in chocolate chips. Spread icing over hot cake. Yield: 30 servings.
Soften cream cheese, then beat in eggs, sugar and vanilla until creamy. In square cake pan, lay down one roll of cookie dough. Place cream cheese batter on top, then place second roll of cookie dough on very top. Hint: Use flour on hands so dough doesn't stick. For the second roll of dough, flatten on counter top and place on top like puzzle pieces.
Mix together the egg yolk, milk, salt and sugar and cook in top of double boiler over simmering water until mixture will coat a silver spoon. Gradually pour hot milk mixture over egg white and stir to mix. Add vanilla to taste. Serve cold.
Mix flour, sugars, vanilla, margarine, salt and eggs until dough forms. Divide dough into halves. Mix cocoa in 1/2. Pat or roll each half into a 9-inch square. Cut each square into 3-inch strips. Cut strips crosswise into halves. Lift one brown strip half with a large metal spatula. Place onto plastic wrap. Top with one white strip half. Press firmly. Top with remaining 10 brown and white strip halves, alternating colors and pressing firmly to form into a bar about 4 1/2 inches long, 3 inches wide and 3 inches high. Wrap in plastic wrap. Refrigerate until chilled, 1 to 2 hours.
Mix all the ingredients together. Spread on flour tortillas and roll up. Put each one in plastic wrap and chill overnight. Take out 30 minutes before serving and cut into fourths.
Combine cherry pie filling, jelly, orange rind and rum in medium glass bowl. Stir to blend. Microwave on reheat for 5 to 6 minutes or until heated in center; stir. Measure brandy into 1 cup glass measure. Microwave on High for 15 to 20 seconds or until warm. Pour brandy over cherry sauce and ignite. Immediately spoon over ice cream. Makes about 4 cups sauce.
Mix all ingredients in a casserole dish. Bake at 325 degrees until mixture thickens and is lightly brown on top.
In an 8-inch frying pan, add all ingredients, except linguine. Heat until oil is very hot, then simmer slowly, stirring occasionally to break up anchovies. Cook until mushrooms are tender (about 15 minutes). Pour over cooked and drained linguine. Add grated Italian cheese to taste. Great with other seafood dishes for Christmas Eve dinner.
Brown hamburger; let stand until cool. Add 1/4 cup dressing, tomatoes, green pepper and onion. When ready to serve, add crushed chips and rest of dressing.
Cream together butter and sugar; beat in one egg at a time. Add syrup, canned milk, flour, vanilla and chopped pecans.
Combine all ingredients, except croutons, and heat to boiling point. Cook until cheese is melted, using care so as not to burn. May garnish with croutons.
Preheat oven to 350°. Beat eggs until foamy. Add sugar, 2 spoonfuls at a time. Beat until stiff. Add vanilla. Fold in nuts and chocolate chips.
Pick over popped corn, discarding all hard kernels. Combine corn syrup, vinegar and salt, cooking slowly over medium heat until a candy thermometer reaches 270° or until a small quantity of the mixture dropped in cold water forms a hard ball. Remove from heat; add vanilla extract. Pour over popped corn, stirring constantly. Grease hands and shape lightly and quickly into balls. Wrap in waxed paper.
Saute onions and peppers until almost tender. Add tomatoes. Cook until done. Add hot dogs and tomato sauce. Simmer about 15 to 20 minutes.
Heat oven to 350°. Sprinkle sugar over bottom of 1 1/2-quart baking dish. Butter both sides of bread.
Grease and flour a 13 x 9-inch baking pan. Beat eggs and oil in small bowl. Combine flour, sugar, baking soda and powder, cinnamon and salt in a large bowl. Add egg mixture and mix well. Stir in carrots. Pour into pan and bake 30 to 35 minutes or until toothpick inserted into center comes out clean. Top with icing when cool.
Boil chicken until tender; remove from heat. Cool and debone. Boil noodles in chicken stock. Saute celery and peppers in butter. Add cheese; stir until melted. Add soup, mushrooms, olives, tomatoes and chicken. Drain noodles and add to the chicken mixture. Pour into a large casserole dish and heat at 350° until bubbly and heated thoroughly.