HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, cook bacon until crisp. Remove and crumble. Stir the onion and celery into the bacon drippings and stir-fry 2 to 3 minutes. Add the shrimp and stir-fry 3 to 4 minutes or until shrimp are firm and pink. Stir in the rice; reserve bacon, soy sauce, ginger and pepper. Make a well into the center of the rice mixture and pour in the beaten eggs. Continue to heat until eggs begin to set. Then mix eggs in with the rice. Serve with additional soy sauce, if desired. Makes about 6 (1 cup) servings.
Brown the ground beef with butter and oleo. Add the remaining ingredients and simmer 15 minutes.
Heat oven to 250°. Cut meat into 2-inch cubes; dredge with flour mixed with salt and pepper. Heat oil in skillet. Saute meat until well browned, remove to casserole. Saute bacon in skillet a few minutes. Add onions, carrots and garlic and cook until onions begin to brown. Put bacon and vegetables into casserole with meat. Stir remaining flour into fat left in skillet, cook until it begins to brown. Add tomato paste, wine and broth; stir until boiling. Taste for seasoning; pour over meat and vegetables. Cover tightly; cook for 3 hours. Add mushrooms; cook 15 to 20 minutes longer.
Put all ingredients together and mix. Put in unbaked pie shell and bake 55 minutes at 325°.
In a large soup kettle, combine and saute the celery and onion in the olive oil; add flour and brown a little. Add the chicken stock and water. Cook 1 minute or until smooth; add cabbage and carrots and bring to a boil. Reduce heat, cover and simmer for 15 to 20 minutes or until vegetables are tender. Add milk, ham and salt to taste. Heat thoroughly. Good! Good! Good! Serves 8.
Line bottom of 9 x 13-inch pan with bread (crusts removed). Top with a layer of American or Cheddar cheese.
Combine in order given. Press into buttered 8 x 8 x 2-inch pan. Chill or serve right away.
Mix sugar and flour. Mix in pan the margarine, shortening, cocoa and water. Bring mixture to a rapid boil and pour in dry ingredients. Add buttermilk, eggs, cinnamon and vanilla. Mix well. Pour in greased pan. Bake 20 minutes at 400°.
Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat with mixer. Stir in vanilla, pineapple, 1 cup pecans and bananas. Bake at 350°. Frost with cream cheese frosting.
Cut steak into 3 x 1 1/2-inch strips. In a large resealable plastic bag, combine flour, salt, mustard and pepper. Add beef in batches. Toss to coat. In a 5-quart slow cooker, layer the onion, mushrooms and beef. Pour broth over all. Cover and cook on low 8 to 10 hours or until meat is tender.
Brown meat and onion. Mix enchilada sauce with tomato sauce. Add 1/2 of sauce mixture to meat mixture. Add corn, olives, salt and oregano. Line casserole dish with 6 tortillas. Add meat mixture. Spread sour cream mixed with diced chilies. Spread with 1/2 grated cheese. Top with remaining 6 tortillas, grated cheese and enchilada sauce mixture. Bake 25 minutes at 350° or 400°.
Grease and flour a 9 x 13 x 2-inch cake pan.
Cook together zucchini, pineapple, lemon juice and sugar. Boil 15 minutes. Add apricot jello. Keep at boil. Put in pint jars and seal. Great for bread spread or topping for ice cream.
Brown onion, peppers and tomato. Put aside. Brown meat; stir in 2 cups water and soup mix; simmer 30 minutes. Add onion, peppers and tomatoes and simmer for 10 minutes; thicken with cornstarch. Serve over rice.
Mix first 8 ingredients. Place in a 2-quart casserole. Crush potato chips and place on top of casserole. Bake at 350° until very hot, approximately 25 minutes.
Mix all ingredients together, except Ritz crackers. Pour into a casserole dish and bake 30 minutes at 350° or until bubbly. Put crushed Ritz crackers on top with pads of butter on it and bake again for 10 to 15 minutes longer.
Mix all ingredients. Pour over meat and soak at least 15 minutes per slice (but the longer the better).
Cook chicken. Remove from bone and cut into pieces. Place meat in 9 x 13-inch pan. Mix soup and broth; pour over chicken. Add peas and carrots, if desired. Mix milk and flour; pour over soup. Melt margarine and pour over the flour mixture. Bake at 400° for 30 to 40 minutes, until brown.
Combine ingredients except crumbs. Place in individual sea shells or bake in greased casserole. Sprinkle with buttered crumbs and bake in moderate oven on 350 degrees for 30 minutes. Makes 8 servings.
Mix well with your hands until well blended. Refrigerate until fairly firm. Shape into a ball and frost with mild horseradish sauce.
Blend tofu in food processor or blender until creamy smooth. Add remaining ingredients. Pour into 9-inch unbaked pie shell. Bake at 375° for approximately 1 hour.
Bake 50 minutes at 350°, uncovered, in 9 x 13-inch pan. Can be made a day ahead and baked the next day. Just add topping prior to baking. Also great to freeze and to heat in microwave.
In a large pot, bring water, potatoes and salt to a boil. Reduce heat and cook until potatoes are tender. Add sliced sausage, undrained sauerkraut, onion, garlic, dill and caraway. Bring to a boil. Combine sour cream and flour. Stir 1 cup of the hot mixture into the sour cream mixture. Return all of the sour cream mixture to the large pot. Blend well. Heat through, but do not boil. Season to taste with salt and pepper. Add a few teaspoons sugar if a less tart flavor is desired.
Soften cream cheese in microwave. Add can of chile and diced peppers; return to microwave for 3 minutes. Top with shredded cheese and return to microwave until cheese melts. Serve with plain tortilla chips.
Mix together the sour cream, onion and sauerkraut; spread in a 13 x 9-inch baking dish. Cover with corned beef; top with Swiss cheese. Top with crumbs made from rye bread. Pour butter over top. Bake, uncovered, for 45 minutes at 350°.
Divide batter in half. Bake 2 layers plain and to the other half, add the raisins and spices; roll raisins in flour. No oven temperature given. Put filling between layers. Ice cake on outside with white icing.
Mix a cup of pineapple juice with the bananas. Set aside. Mix the 6 cups water and 4 cups sugar in a heavy pan. Boil for 3 minutes. Let cool. Then add the banana mixture and all other ingredients. Freeze. Pour ginger ale or 7-Up over mixture, partially thawed, to serve.
Bake cake mix. Crumble cake into punch bowl. Add over crumbled cake the strawberries, pineapple, bananas, coconut and nuts. Mix pudding. Spread over mixture. Top with Cool Whip. Garnish with chopped cherries and pecans.
Cream butter, sugar and eggs; add other ingredients and mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes. Yields approximately 8 dozen.
Combine flour and sugar in a large bowl. Gradually add beer (at room temperature), stirring until just moistened. Spoon into a well-greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 55 to 60 minutes. Brush with melted butter. Cool in pan for 10 minutes. Remove onto wire rack. Slice with electric knife.
Let zucchini, onions and salt set overnight. Rinse and drain well. Add the red bell pepper, sugar, vinegar, celery seed, pepper, dry mustard and turmeric to zucchini mixture in large pan until hot. Add cornstarch mixed with vinegar. Boil 8 to 10 minutes; bottle and seal.
Thaw frozen scallops. Remove any shell particles and wash. Cut large scallops in half. Combine remaining ingredients. Place scallops in an 11 x 7 x 1-inch baking dish; cover with sauce mixture. Broil about 3 inches from source of heat for 12 to 15 minutes, or until brown. Stir and baste twice during baking. Yield: 6 servings.
Line bottom of large size dish (3 quart 9 x 13-inch) with upside-down buttered bread slices. Top with sausage. Top with American cheese slices. Put more bread buttered right side up on cheese. Pour over the following egg mixture: 1 dozen Grade A large eggs, 3 1/2 cups of milk, 2 teaspoons salt and 1/2 teaspoon pepper. Beat well. Grate 1 1/2 cups sharp cheese on top. Refrigerate overnight.
Prepare rice as directed on package, omitting salt. Combine processed cheese spread and milk in saucepan. Stir over low heat until smooth.
Cook sliced carrots. Mix water, onions, horseradish, mayonnaise, salt and pepper. Arrange carrots in baking dish. Pour mixture over; top with cracker crumbs. Dot with butter. Bake at 375° for 15 to 20 minutes. Serves 6.
Thaw dough. Cut small slices of dough and flatten; wrap dough around hot dogs and bake until brown. The kids love them.
Combine crumbs and margarine; reserve 1/2 cup. Press remaining crumbs onto bottom of a 9-inch pie dish. Chill. Combine marshmallow cream and creme de menthe. Mix until well blended. Fold in whipped cream. Pour into pan and sprinkle with reserved crumbs. Freeze.
Beat butter and sugar together. Add cocoa alternately with milk, beating to spreading consistency. Stir in vanilla. Makes about 2 cups.
Combine all ingredients in large bowl; blend well. Blend for 2 minutes at medium speed. Pour into greased and floured 13 x 9-inch pan or Bundt pan. Bake at 350° for 50 minutes, or until cake springs back when lightly pressed. Cool 15 minutes. Sprinkle with confectioners sugar, or spread whipped topping.
Combine water, bouillon cubes, onion and garlic and let stand 10 minutes. Add to mixture, oil, vinegar, tarragon and pepper. Place potatoes in shallow 3-quart casserole dish. Pour dressing over all, tossing to coat. Bake at 350°, uncovered, until potatoes are fork-tender, about 35 to 40 minutes, stirring occasionally. Serve at room temperature on lettuce leaves or as a hot vegetable dish. Makes 6 servings.
Cream the butter. Add sugar gradually and cream until light. Stir in beaten eggs. Mix and sift flour, baking powder and salt. Add to creamed mixture alternately with the milk. Stir in vanilla. Chill thoroughly. Roll out 1/3-inch thick on lightly floured surface. Cut with flour cutter. Fry in hot deep fat (375°) until brown. Turn over once. Makes about 3 dozen.
Brown meat 5 minutes on all sides. Spread salt and pepper on meat. Spread horseradish over meat. Place potatoes, carrots and onions around meat. Cover. Cook in oven at 325° for 1 1/2 hours.
Cut carrots and cook until tender. Cut bacon in 1-inch pieces and fry until crisp; drain. Dice cheese. Mix all ingredients and put into greased casserole. Top with butter or margarine. Bake at 350° in covered dish for 1 hour. Serves 8 to 10.
Preheat oven 350°. Beat butter in bowl, when softened, beat in sugar, flour and semolina. Mix until it is dough. Roll out lightly. Put on cooking pan. Prick shortbread all over using a fork. Bake for 1 1\4 hour on center shelf in oven. While warm mark the surface, using a knife into wedges. Let cool. Store in air-tight tin.
Heat oven to 400°. Chop crab meat. Rinse mushrooms in cold water; dry and remove stems. Combine soup, crumbs, mayo, spices (seasonings) and crab. Stuff each mushroom with a tablespoon of crab mixture; sprinkle with cheese. Place on well buttered baking pan. Bake 10 to 15 minutes or until lightly brown.
Melt butter in	small saucepan. Add oysters, cook and stir over low heat just until edges curl. Heat milk and cream in another saucepan. Stir in salt and pepper. Makes four 1 cup servings.
Use largest pot you can find. Simmer about 7 weeks. Spice to taste. Remove rabbit (no one likes hare in his stew). Serve.
Drain all fruits. Blend condensed milk, cream cheese and lemon juice. Pour over fruit and nuts. Put in refrigerator.
Microwave (or boil) 6 tea bags in 2 quarts of water (about 10 to 15 minutes in microwave). Pour into 1 gallon pitcher. Add sugar and cranberry juice, then add enough water to make 1 gallon.
Combine brown sugar, corn syrup, water and butter in saucepan. Bring to boil and cool, stirring occasionally, to soft ball stage (236° on candy thermometer). This takes about 4 minutes. Remove from heat and let cool slightly. Add cream, salt and vanilla. Beat well. Serve warm or cold over ice cream.
Cream sugar and margarine until light and fluffy. Add sugar and vanilla plus vegetable oil. Sift dry ingredients. Mix well to first mixture. Roll into small balls and place on ungreased sheets. Press down with a glass dipped in sugar. Bake until golden brown. Bake approximately 10 minutes at 375°.
Combine prune juice and water in a small saucepan; bring to boil. Remove from heat and stir in prunes and butter. Cool mixture to lukewarm. Stir in egg and vanilla. Combine flour and remaining ingredients in large bowl; add prune mixture, stirring just until dry ingredients are moistened.
Combine the tortilla chips and butter and press in the bottom of a 9-inch spring-form pan. Bake for 15 minutes. Meanwhile, place the cottage cheese in a blender or food processor. Cover and process on high speed until smooth. In a large bowl of an electric mixer, combine the cottage cheese and cream cheese, mixing at medium speed until well blended. Add the eggs, one at a time, mixing well after each addition. Blend in Cheddar cheese and chiles. Pour the mixture over the baked crust. Return the pan to the oven and bake for 1 hour.
Preheat oven to 450°. Spray Pam in glass baking dish. Place turkey legs/thighs in dish. Spray Pam on turkey legs/thighs directly. Sprinkle garlic powder, tarragon, salt and pepper on turkey. Place turkey on bottom rack in preheated oven. Cook 40 minutes. Lower oven to 350°. Turn turkey over. Spray with Pam. Sprinkle with seasonings. Cook 1 hour. Baste turkey with juices. Cook an additional 20 to 30 minutes until turkey is done. Reserve juices and add 1 teaspoon cornstarch previously dissolved in 2 teaspoons warm water. Slice turkey and allow gravy to settle in legs. Wait about 5 to 10 minutes, then serve.
Preheat oven to 350°. Slice cookie dough about 1/4-inch thick. Lay in a 13 x 9-inch pan overlapping if necessary. Bake 15 minutes until golden and puffy. Remove pan from oven and sprinkle chocolate and peanut butter chips over hot cookie layer. Let stand a few minutes until melted. Swirl topping with back of metal spoon. Cool. Cut into triangles.
Preheat oven to 350°. Cook pasta according to package directions; rinse and drain. In a large saucepan, melt butter, add onion, and saute until tender. Add instant bouillon; stir until dissolved. Stir in flour to make a roux. Cook for 1 to 2 minutes until browned, stirring constantly. Slowly whisk in milk, until mixture is smooth. Add all three cheeses; stir over low heat until completely melted. Put cooked pasta into a 2-quart casserole dish and pour sauce over, gently tossing to coat evenly. Sprinkle with bread crumbs (and additional Parmesan cheese if desired). Bake 30 to 40 minutes, or until browned and bubbly.
Mix together sugar and oil. Add eggs. Beat until creamy. Add vanilla. Combine salt, soda, baking powder and flour or use 2 1/2 cups self-rising flour and leave out other 3 ingredients. Add a small amount at a time to sugar mixture. Add apples and pecans. Mix by hand. Bake in tube or Bundt pan which has been greased. Bake in 350° oven for 1 hour and 10 minutes.
Preheat oven to 350°. Process bananas and margarine 20 seconds. Add remaining ingredients and process 10 seconds. Do not overprocess; this will make bread coarse.
Simmer first 7 ingredients for 5 minutes and cool. Dissolve baking soda in 1 teaspoon water. Add mixture to flour. Stir by hand 10 minutes. Bake in greased and floured/nonstick tube pan. Bake at 325° for 1 1/2 hours. Check if done with toothpick.
Melt margarine in 9 x 13-inch pan. Sprinkle crumbs evenly over margarine. Sprinkle on coconut, chocolate chips and butterscotch chips in layers. Pour sweetened condensed milk evenly over top. Sprinkle on nuts and press lightly. Bake at 350° for 30 minutes. Cool in pan.
Cook chicken until tender. Remove from bone and cut into bit size pieces. Save broth. Dice celery and onion, add to broth and cook until tender. Add spaghetti to broth and cook until tender. Drain, but save broth.
Mix all together. Top with 2 tablespoons of margarine and cover with cheese slices. Put 1/4 cup crumbled crackers on top. Bake at 350°, covered, for 45 minutes. Last 5 minutes, uncover to brown.
Cook chicken breasts until tender. Remove from bone and cut into pieces. Reserve stock. Into a large kettle, place vegetables (except peas) into stock and cook until tender. Add peas and cook 5 minutes. Add remaining ingredients and cook until just below boiling. Yields 3 quarts. For lighter soup, use low-sodium soup, low-fat milk and low-fat cheese. Chicken and stock may be prepared ahead and frozen. Serve with salad and toasted bread.
Mix shortening, sugar, salt and boiling water together. Set aside and cool. Add beaten eggs and warm water to shortening mixture. Mix yeast with 3 cups flour and sift into shortening mixture. Add the 3 remaining cups of flour, blending well. Cover and refrigerate for at least 4 hours or overnight.
Preheat oven to 375°. In saucepan, using 3 tablespoons butter or oil, saute the onion, garlic, celery and carrot until softened. Add the parsley, mustard, cooked bacon, cooked sausage and the lemon-pepper seasoning. Remove the stems from the mushrooms and chop finely. Then saute them in 1 tablespoon butter until softened and any water they release is cooked away. Mix them with the rest of the stuffing mixture.
Preheat oven to 375°. Prick potatoes a few times with a fork. Bake for 1 hour or until soft. Cut a thin slice off the top of each potato. Carefully scoop out the pulp. Put in a bowl. Separate eggs. Add egg yolks to potato pulp. Stir and blend until smooth. Add butter and cream. Season to taste with salt and pepper. Beat egg whites until soft peaks form. Fold into potato mixture. Fill potato shells. Sprinkle with cheese. Bake in 375° oven for about 15 minutes or until heated through. Sauteed onion, chopped parsley, sauteed peppers or sauteed mushrooms may be added.
Mix together and top with croutons. Bake at 350° for 25 minutes.
Slice onions 1-inch thick. Separate onion slices into rings. Place rings in large bowl of ice water and let soak for 5 minutes. In large bowl, combine 1 cup flour, baking powder, buttermilk, egg, oil, paprika and pepper to form batter. In deep-fat fryer, heat oil to 350°. Place remaining 1 1/2 cups flour in small bowl.
Brown hamburger and drain well. Season with lots of salt. Sprinkle the flour over the burger. Add tomatoes which have been crushed down to pulp. Add diced green chilies and can of water. Bring to boil. Turn off heat and let set for 10 minutes, then serve with cheese flavored Doritos.
Cut broccoli in small pieces. Wash. Fry bacon and crumble up. Mix bacon and broccoli in bowl. Add cheese, onion and raisins. Mix mayo, sugar and vinegar. Pour over broccoli mixture and stir. Refrigerate overnight.
Peel and boil eggplant for 10 to 15 minutes. Drain and mash with a fork. Brown meat, pepper, onion and seasonings in 3 tablespoons butter. Stir in eggplant and rice. Pour into a greased 10 x 6 x 2-inch pan. Top with crumbs and remaining butter. Bake for 20 minutes at 375°.
Cream butter and sugar. Add eggs. Stir in cocoa, flour, vanilla and salt. Spread into a 9 x 13-inch pan. Bake for 20 to 25 minutes at 350°. Cool. Spread marshmallow cream over top. Melt the chocolate chips and peanut butter; stir in Rice Krispies. Spread over the marshmallow layer. Chill before cutting. Store in refrigerator.
Beat eggs, sugar and vanilla until light and fluffy. Add whipping cream. Continue to beat. Add Eagle Brand milk, then peaches. Pour into can. Add milk and swirl with paddle. Freeze in ice cream freezer according to freezer instructions.
Add onion and celery to broth, simmer while preparing potatoes. Season with salt and simmer until tender. Cook broccoli separately until slightly undercooked. Add broccoli to vegetables along with 2 cups diced chicken. Set aside while preparing Cream Sauce.
Blend cream cheese and milk. Stir in beef, onion flakes, 1/8 teaspoon pepper and bell pepper. Mix well. Stir in sour cream. Spoon mixture into an 8-inch pie plate or small shallow baking dish. Sprinkle nuts over top. Bake in a 350° oven for 15 minutes. Serve hot with assorted crackers.
Combine salmon with other ingredients. Mix well. Shape into log or ball. Cover with chopped pecans and serve with crackers. Chill well. Best when made several hours before serving.
Mix all ingredients well. To make pretty or festive for parties, save some Cool Whip for top and use a few whole cranberries for topping. Keep refrigerated until ready to eat.
Skin chicken. Arrange in pan. Melt oleo. Sprinkel chicken with garlic salt and Parmesan cheese. Cover with melted oleo and refrigerate 1 hour. Bake in 350° oven approximately 1 hour, basting after 1/2 hour.
Mix together instant pudding mix, milk, condensed milk and 1/2 of Cool Whip. In large bowl, place 1 layer each of wafers and banana slices. Spoon pudding mixture over layers until covered. Continue layering evenly. Top with remaining Cool Whip. Decorate with additional wafers, if desired.
Spread rice evenly in lightly greased casserole. Spoon vegetables over rice. Pour chicken broth and water over all. Cook sausage until brown; drain well. Spoon sausage over vegetables. Cover and bake at 350° for 30 minutes. Remove from oven and stir well. Cover and bake for an additional 30 minutes. Garnish with mushrooms and parsley, if desired. Makes 8 to 10 servings.
Brown meat with onion and green pepper. Drain all fat and add remaining ingredients. Cook slowly for about one hour.
Saut garlic and onion. Broil tomatoes on all sides until skin begins to char. Peel and pure in blender with garlic and onion, adding 1/4 cup stock if needed. Heat 1 tablespoon oil in large pan over high heat. Add pure; cook and stir 2 minutes. Lower heat; cook and stir 5 to 10 minutes more, until pure thickens a bit and changes color. Add remaining chicken stock, epazote, cilantro, cubed chicken, salt and pepper to taste and cook 15 minutes or so. Add tortilla chips. May garnish with Feta cheese (this is yummy) or Cheddar, lime juice (this adds some zip) and chopped avocados. Serves 6. Can freeze, without tortilla chips and avocado. Can do ahead.
Combine pumpkin, milk, and pudding mix until smooth. Turn into pie shell. Chill until firm. Serves 6 to 8.
Heat 1 tablespoon of the butter in a saucepan. Add the onion. Cook, stirring, until the onion is wilted. Add the ham and rice and stir to blend. Add the broth, salt and bay leaf and cover. Bring to a boil and then simmer for 17 minutes. Stir in the remaining 1 tablespoon of butter. Remove the bay leaf and serve. Yields 4 servings.
Spread pie filling in bottom of 9 x 12-inch pan. Spoon pineapple over top of pie filling. Spread dry cake mix over pineapple; even out with fork. Pour melted margarine over cake mix. Sprinkle coconut over cake. Sprinkle pecans over coconut. Bake at 325° for 1 hour. (Use regular cake mix, not one that calls for oil.)
Melt Milky Way bars and 1 stick oleo. Set aside to cool. Cream sugar and 1 stick oleo. Add eggs, one at a time; beat well. Add flour, soda and buttermilk alternately. Add melted candy and oleo mixture. Add pecans. Bake in greased and floured tube pan for 1 hour and 10 minutes at 325° or until done. (I put pecans in frosting instead of cake.) Frost cake with Milky Way Cake Frosting.
Mix zucchini and onion, stir in flour until vegetables are well coated. Add other ingredients. Spray square baking dish with cooking spray, pour in mixture and bake 45 minutes at 350°.
Mix together 1 cup butter, 2 cups flour and the powdered sugar. Press into a 13 x 9-inch cake pan. Bake at 350° for 20 minutes. Combine lemon juice, eggs, sugar and salt; mix well. Add baking powder and flour; mix well. Spread on hot, baked layer; bake at 350° for 30 minutes. When done, sprinkle powdered sugar on top. Cool; slice into bars.
Combine all ingredients and bake in ungreased mold or casserole for 1 hour at 350°.
Dressing: Prepare dressing by blending the first nine ingredients listed above. Set aside.
In a medium bowl, mix shrimp, peas, mayonnaise, lemon juice and salt to blend. Cut 3 slices of firm sourdough rye bread in half. Spread each slice of bread with butter and top with lettuce leaf. Mound about 1/4 cup shrimp mixture on top of lettuce. Cover and refrigerate several hours. To serve, cut lemon slices very thin from edge to center. Twist and place on shrimp mixture.