HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour 1/2 cup warm water over raisins; set aside to plump. Slice onions. In large frying pan, heat oil over medium heat. Add onions; cook until tender, about 20 minutes. Drain raisins and add to onions with vinegar and zests. Cook 1 minute. Add 1 teaspoon salt and 1/2 teaspoon pepper. Sprinkle fish with salt and pepper. Spread onion mixture on top. Bake until fish is cooked through, about 10 minutes. Sprinkle with pine nuts just before serving.
Cut cabbage in half. Cut one-half into quarters and set aside. The other half chop into small pieces. Brown hamburger and onion lightly. Drain. Add rice, tomatoes, soup, water and chopped cabbage. Mix well and pour into casserole. Put cabbage wedges on top and cover. Bake in a 350° oven until cabbage is tender.
Combine all ingredients. Mix well. Refrigerate overnight. Yield: 8 to 10 servings.
Mix together last 6 ingredients. Pour over carrots, onion and green pepper and let stand 2 days before serving. Will keep in refrigerator several days.
Combine spinach and onions (cook as directed and drain well). Combine eggs, cheeses, salad dressing, margarine, garlic powder and muffin mix. Add spinach and onion mixture. Chill. Shape into 1-inch balls. Freeze. As needed, bake at 350° for 12 minutes until light brown.
Mix corn and nuts on a cookie sheet. Combine sugar, margarine and syrup in 1 1/2-quart saucepan. Boil over medium heat, stirring until mixture turns light caramel color; remove from heat. Stir in vanilla. Beat 1 minute.
In a large mixing bowl, add drained green peas, onion, celery and pimiento; stir slowly to mix. Add pepper and salt to taste. Slowly add the salad dressing, vinegar and eggs. Add sugar to taste.
Grease a 9 x 13-inch pan. Spread pie filling on bottom. Sprinkle the cake mix evenly on top. Melt margarine and spoon over this. Sprinkle on coconut and nuts. Bake at 350° for 40 minutes.
Mix Jell-O in 4 tablespoons ice water. Add one cup boiling water, salt and pineapple juice. Set in refrigerator until it begins to thicken. Put 2 packages of Dream Whip into mix. Pinch cake into small bits. Pour into Jell-O mix. Spread pineapple on. (Nuts may be added, if you desire.) Spread remaining Dream Whip on top, with coconut.
Combine marshmallows, fruit and coconut; mix lightly. Spoon into individual dessert dishes. Combine sour cream and honey; mix well. Spoon over fruit.
Mash potatoes with mayonnaise, mustard, garlic, parsley, chives, salt, pepper and sufficient flour to make firm dough. Roll into balls. Dip in egg mixture, then roll in bread crumbs. Refrigerate for 1 hour. Deep fry in oil until brown.
Layer potatoes, cheese, onions and ham in a crock-pot. Add on can of mushroom soup on top. Cook for 2 to 3 hours on high heat.
Soak pinto beans overnight in crock-pot. Rinse one to two times with tap water. Thoroughly cover beans with tap water. Add cured ham slices. Salt and pepper to taste. Cook on low setting for twelve hours.
Hand mix all of the above ingredients, except for confectioners sugar and milk. Pour thick mixture into greased tube pan with removable bottom. Bake in a 350° oven for 1 1/2 hours. Remove from oven. Mix enough milk with the confectioners sugar to make a glaze. Glaze cake while hot.
Mix all ingredients, except almonds. Put in glass pie plate and cover with slivered almonds. Bake at 350° for 20 to 30 minutes. Serve hot.
Soften gelatin in cold water for 5 minutes. Combine egg yolks, 1/4 cup sugar, nutmeg, salt and milk. Cook in double boiler until thick, stirring constantly. Remove from heat and add softened gelatin and fold in egg whites which have been beaten stiff with 1/4 cup sugar. Add bourbon or bourbon flavoring to taste. Fold in 1 cup of whipped cream. Pour into shells and refrigerate until serving time.
Combine all ingredients and let stand 1 hour to mingle flavors. Extra good on chicken wings.
Brown meat in 4 tablespoons fat. Add onion, salt and pepper. When brown, combine with corn, spaghetti and tomato soup. Cover with crust and bake until crust is brown.
In blender pour orange juice and milk. Peel banana. Now mix (top on). Stop. Put in ice cubes and crush. It will be loud, remember the top. Now pour. It is a refreshing summer drink.
Spray casserole with Pam; cut up potatoes. Add all ingredients, except crumbs. Mix. Top with crumbs. Bake at 375° for 1 hour.
Combine all ingredients and mix well. Spoon into 1-quart baking dish. Bake at 375° for 30 to 40 minutes or until heated thoroughly. Can cover and refrigerate for 24 hours. Use any kind of squash or combinations. Good with sweet potatoes.
Place mayonnaise, sugar, vinegar, celery seeds, mustard, and salt in a large bowl. Whisk until blended. Stir in cabbage, carrots, onion, and green pepper until all ingredients are well coated. Cover and chill until ready to serve.
Combine sugars, margarine and oil. Beat well; add eggs and beat again. Add remaining ingredients and mix well. Drop small balls of dough on ungreased cookie sheet and flatten with a fork or dip bottom of a glass dipped in sugar and flatten. Bake at 375° for 10 to 15 minutes. You may use nuts, raisins or chocolate chips. These are very easy cookies and fun to make.
Crumble meat in heavy skillet with oil and onion. Stir-fry until meat is nicely browned. Pour off oil. Add fried rice, mixing thoroughly with beef. Add water and soy sauce. Stir and cover. Cook over low heat for 5 minutes.
Use iron skillet. Heat oil until it begins to smoke. (If oil is not hot enough, flour will lump; if too hot, it will burn.) Slowly add flour, stirring constantly, until it is dark brown (for a couple of minutes).
Beat eggs at high speed until foamy. Beat in flour, sugar and butter. Blend in chocolate chips and walnuts. Pour in unbaked pie shell. Bake at 325° for 55 to 60 minutes. Makes 2 pies.
Cream shortening until fluffy. Add sugar slowly beating it in. Sift dry ingredients together 2 or 3 times, then add alternately with buttermilk to the first mixture. Add vanilla and lemon extract. Bake in tube pan about 45 minutes at 350°. May be eaten with or without frosting.
Cream shortening and sugar together. Beat in eggs. Add salt and flavoring. Stir in enough flour to make a medium stiff dough. Roll out on floured board. Cut with cookie cutter. Bake in a 350° oven until lightly browned.
Beat diet margarine, egg and vanilla until fluffy. Stir together flour, baking soda, cinnamon and salt, if using. Beat into egg mixture. Stir in fruit and nuts. Dough will be stiff. Drop batter by the teaspoonful onto a nonstick cookie sheet which has been sprayed with cooking spray. Bake 10 to 12 minutes until golden brown.
Saute garlic and onion in olive oil until golden. Add diced chicken and broccoli. Mix bouillon cube with wine or water and add to chicken mixture. Cook, covered, but with lid ajar (to keep the bright green color in the broccoli), for 3 minutes over medium heat. Meanwhile, cook pasta and drain. Add chicken mixture and top with Parmesan cheese. Serves 4.
Flatten biscuits and put into a 9 x 12-inch casserole dish, covering the bottom of dish. Brown sausage until almost done. Spread on top of biscuit dough. Scramble egg until just a little bit runny; pour on top of sausage and top with cheese. Bake at 375° for about 30 minutes, or until the crust is brown.
Grind or cut up tomatoes, onions and peppers. Mix all ingredients and boil on low to medium heat until it is the exact consistency you prefer.
After you mix ingredients together, put in refrigerator and let it get cold so it will form a ball. Then roll it in the pecans and serve with crackers.
Brown ground beef and onions about 15 minutes. Add small amount of water. Cover and cook on low heat about 45 minutes. Add the tomato paste, catsup, chili powder, beans and salt to taste. Add enough water to make about 1/2 gallon of chili and cook 30 minutes longer.
Combine all ingredients (except nuts) with electric mixer. Fold in chopped nuts. Spray an 8-inch square pan with nonstick spray. Pour batter into pan. Bake for 30 to 35 minutes at 350°. Each contains 165 calories. Low-fat recipe.
Blend room temperature cream cheese with sugars and vanilla. Whip cream and blend into cream cheese mixture. Line spring-form pan with ladyfingers. Spoon half of the mixture on ladyfingers. Add a layer of ladyfingers on top of that and add remaining mixture. Top with fruit of choice (blueberry or strawberry is recommended). Refrigerate.
Cream butter and sugar; add vanilla and water, then flour and the nuts. Make a little roll in the shape of your fingers. Lay on cookie sheet and bake 18 to 20 minutes at 350°. Roll in powdered sugar when they cool. I roll mine in powdered sugar then lay them in a Tupperware container and put them in the refrigerator. I also roll mine again when I lay them out to eat. Can be frozen real good.
Prepare spaghetti as directed on box. Boil chicken and cut into pieces to make 1 cup. Mix soups and sour cream together.
Heat oven to 400°. Grease 10 1/2-inch pie plate. Sprinkle bacon, cheese and onion in pie plate. Beat remaining ingredients until smooth, 1 minute with hand beater. Pour into pie plate. Bake until knife inserted comes out clean, 35 to 40 minutes. Cool 5 minutes before serving.
Mix oil, vinegar, sugar and pepper together; set aside. Boil chicken until done and cool. Cut into small cubes. Chop cabbage (not core) into 1-inch pieces. Slice green onions small. Break up Ramen noodles in small pieces (do not use seasoning packets and don't cook noodles). Mix all in large bowl. Pour oil mixture over all; toss well. Refrigerate overnight. When cabbage has wilted and noodles are soft, it is ready to eat. Toss again before serving.
In large skillet, brown ground beef and onion. Drain. Stir in water, pepper, tomato sauce and tomato paste. Simmer for 15 minutes, stirring occasionally. Remove from heat. Stir in vegetables and 1 1/2 cups of cheese. Spoon mixture into a 12 x 8-inch baking dish. Cut biscuits in half and place near outer edge of hot meat mixture. Sprinkle remaining cheese in center. Brush biscuits with butter and sprinkle with oregano. Bake at 375° for 25 minutes or until biscuits are brown.
Brown chops in small amount of shortening. Add remaining ingredients. Cover and cook on top of stove until chops are tender.
Mix hash browns, 1/4 pound melted butter, chicken soup, sour cream, onion and cheese in a large bowl. Place in a 9 x 13-inch pan. Cover with mixture of 1/4 pound melted butter and corn flakes, spreading on top. Bake at 350° for 1 hour.
Preheat oven to 375°. Beat butter and sugar until creamy. Beat in egg yolks and vanilla. In another bowl, stir together flour and salt. Gradually add to butter mixture; blend thoroughly. In a small bowl, lightly beat egg whites. Roll dough into 1-inch balls. Dip ball into egg whites then roll in walnuts. Push thumb in center and fill with jam. Bake for 12 to 15 minutes.
Mix the ingredients together and pour into a small aluminum loaf pan (3 1/2 x 6-inch) sprayed with Pam. Bake at 325° for 40 minutes. Cool on a cake rack and top with apple spice icing, if desired.
In a heavy skillet, brown onions and garlic in olive oil. Strain out onions and garlic; save. In the same oil brown chicken breasts and cook until juice runs clear. (You can cut chicken breasts in smaller pieces.) Remove chicken; return onions and garlic. Add chicken bouillon and Dijon mustard. Cook until simmering. Thicken with flour. (Mix flour and a little water until smooth; then add.) Return chicken and heat through. Serve over favorite pasta.
Heat pineapple, stir jello into the pineapple and bring just to a boil. Add buttermilk and Cool Whip. Chill. Will be ready to eat in an hour.
Combine potatoes, onions and eggs in a large bowl. Blend sour cream with remaining ingredients. Add to potato mixture, tossing gently to combine. If desired, garnish with hard-cooked egg slices and radishes. Cover and chill 4 to 6 hours.
Combine sugar and pineapple in a saucepan and bring to a boil. Remove from heat and add Jell-O and stir to dissolve Jell-O. Cool. Add buttermilk and pecans; stir until combined. Fold in Cool Whip. If desired, put in mold.
Beat egg whites stiff, adding sugar and salt gradually. Add vanilla. Mix in chips and nuts. Drop by spoonful on a foil lined cookie sheet. Heat oven to 300°. Put cookies in a heated oven and turn off heat. Leave in oven overnight without opening oven.
Mix Jell-O, sugar and boiling water. Add juices and cold water. Put into small containers. Freeze. Unthaw a bit and put in with pop in punch bowl.
Combine sugar and margarine and mix well. Add egg yolks, vanilla, lemon juice, flour and baking powder, beating continuously until well blended. Bake in greased and floured 9-inch tube pan for 3/4 hour at 375°.
Put orange and cranberries through food chopper. Add sugar and mix well. Sprinkle gelatin on 1/2 cup of cranberry juice to soften. Place over low heat and stir until gelatin is dissolved. Remove from heat and stir in remaining 1/2 cup cranberry juice and orange-cranberry mixture. Turn into individual molds. Chill until firm.
Mix chopped onions and celery with cabbage. In skillet, brown sesame seed, almonds and Ramen noodles. Use low heat, stirring frequently. (Best to put sesame seed in later, they brown faster.) Sprinkle crunchy nut mixture over salad, toss, then add dressing. Salt and pepper to taste.
Mix well and place in round mold. Refrigerate. Unmold and cover with chutney. Serve with crackers.
Saute meat; add Ragu and 1 cup water. Simmer for awhile. Mix all other ingredients, except noodles.
Sprinkle steaks with marjoram, garlic salt and pepper. Cut butter into 4 sticks of equal size. Place 1 stick of butter on each steak and roll ends over to completely cover butter; skewer to keep closed. Broil over medium coals, turning often until steak is browned on outside, rare inside, about 10 to 12 minutes.
Place ingredients in a plastic bag, adding meat last. Tie bag and marinate overnight. Broil; cut in thin slices across the grain on an angle. If you wish to use the marinade as a sauce, make fresh batch. Do not use the marinade that has held the raw meat!
In a glass bowl, combine the vinegar and mustard; allow to stand overnight. The next day, place the eggs in the top of a double boiler and beat slightly. Add the sugar and beat smooth, then beat in the vinegar-mustard mixture. Cook over simmering water until the mustard is thickened and begins to bubble in the middle. Transfer to an electric mixer bowl and beat for 5 minutes; add the salt. Pour into a 1-quart glass jar or 4 (8 ounce) jars and store in the refrigerator. (Keeps indefinitely.)
Put butter in deep baking dish and set in 350° oven to melt. Make a batter of the sugar, flour, baking powder and salt. Add milk and when mixed pour melted butter. Do not stir. Last, empty the can of peaches on top of batter. Do not stir. Bake one hour at 350°. You may use apples, pears or cherries (I also use Lucky Leaf pie filling, 21 ounce can).
Wash meat and pat dry with paper towels. In a Dutch oven or heavy kettle, heat the oil, add beef chunks, onion, bell pepper, oregano and garlic. Stir-fry over moderate heat until meat is brown. Add salt, tomato sauce, achiote, olives, capers and bay leaf. Mix and cook for 5 minutes. Add water, bring to a rapid boil, cover and simmer over low heat for 30 minutes. Add potatoes, stir to combine and bring to a rapid boil. Cover and simmer for another 30 minutes. Serve over white or yellow rice.
Cook carrots in water until crisp-tender, about 5 minutes. Add apple juice, lemon juice, brown sugar and salt. Bring to boil. Stir in brown rice, cinnamon and raisins. Reduce heat; cover and simmer until rice is tender and liquid is absorbed, about 45 minutes. Gently stir in green onions an apples. Heat through. Turn into serving dish. Top with sesame seed. Makes 6 servings.
Mix pumpkin, sugar, mace, flour, ginger, nutmeg and salt together. Beat eggs and add with canned milk. Bake at 450° for 15 minutes, then turn down oven to 350° for 30 minutes.
Mix the instant pudding and milk until thick. Fold in the sour cream and most of the Cool Whip. In a 9 x 13-inch pan layer pudding, vanilla wafers and bananas. Top with remainder of the Cool Whip.
Combine flour, oats and brown sugar. Cut in butter until coarse crumbs. Stir in nuts and pat into oblong pan and bake at 350° for about 15 minutes or until light brown. Stir while mixture is still warm to form crumbs. Cool. Pat 1/2 of crumbs into 9-inch square pan. Drizzle 1/2 of caramel topping over crumbs, then evenly spread with ice cream.	Top with remaining crumbs and drizzle remaining topping. Freeze until firm. Cut in squares. Great for summer entertaining.
Stir margarine into sweet potatoes. Add sugar. Add eggs, one at a time, beating well. Add remaining ingredients. Mix thoroughly. Pour into pie shells and bake at 350° for 1 hour. Makes two pies.
Blend cream cheese and sugar. Add other ingredients. Mix well, pour into casserole dish and cover tightly. Place in freezer. Take out about 15 minutes before serving.
Mix all ingredients together except vanilla. Bring to a full boil and boil for 10 minutes. Remove from heat. Add vanilla. Stir and set aside until needed. Store leftovers in refrigerator. Better if not doubled.
Saute celery and onions (mushrooms optional) in salad oil. Add thawed broccoli; steam for 10 minutes. Add soup, milk, water, cheese and uncooked rice. Mix together in a 1 1/2-quart casserole dish. Heat at 350° for 25 minutes.
Combine all ingredients, except butter. Put in 2-quart casserole. Pour melted butter over top. Bake at 350° for 30 to 45 minutes. (Can be prepared a day in advance.)
Brown steak in butter. Add salt, pepper, celery and onion. Cook until onion is transparent. Add consomme and water. Simmer 30 minutes. Add potatoes and simmer another 30 minutes.
Brown meat. Drain. Stir in 1/2 cup of the salsa and 1/2 of the Velveeta. Cook and stir on medium-low heat until Velveeta is melted. Spoon 1/2 cup meat mixture in center of each tortilla. Roll up. Place tortillas, seam-side down, in microwavable baking dish. Top with remaining 1/2 cup salsa and Velveeta. Cover loosely with microwavable plastic wrap. Microwave on High 4 to 6 minutes or until Velveeta is melted. Makes 5 servings.
Drain pineapple well. Combine pineapple with remaining ingredients in a 2-quart casserole. Bake in a preheated oven at 350° for 1 hour.
Mix bread, oleo, salt and onion. Add chicken. Put in 9 x 13-inch greased pan. Pour gravy over it. Bake for 35 minutes at 325°.
Brown hamburger and onion in large skillet and drain off grease. Add soup, water, corn or vegetables, green pepper and chili powder. Simmer 10 minutes. Mix remaining ingredients well; spoon on top of meat mixture. Bake 20 minutes at 400°, until brown.
Boil potatoes until done. Drain and mash potatoes. Add margarine and eggs. Mix well. Mix in all other ingredients. Add cinnamon if desired. Cook in pie shells at 350° for approximately 35 minutes.
Brown hamburger meat. Cook noodles. Drain hamburger meat; add both soups and add Veg-All after you drain it. Combine with noodles. Sprinkle cheeses over the top. Bake at 350° for 20 minutes.
Mix and let set in refrigerator for at least 4 to 5 hours before serving.
Grease 9 x 13-inch pan. Place pineapple, pie filling, then dry cake mix into pan. Place chopped nuts on next with margarine slices as top layer. Bake at 350° for 48 to 53 minutes, or until nuts and cake mix are nicely browned. Serve warm with vanilla ice cream or a dollop of Cool Whip. Serves 12 to 16.
Combine all ingredients in casserole dish and bake 45 minutes at 350°.
Boil together the first 5 ingredients until sugar dissolves, approximately 4 minutes. Cool. Combine the cabbage and salt. Mix and let stand at room temperature. Squeeze cabbage. Add some cold water and squeeze again. Chop the onion. Let stand in vinegar while mixing other ingredients. Chop the celery and green pepper. Mix and store in refrigerator until used.
Slice onions and pull apart. Saute in butter until soft but not brown. Roll out crackers and put in skillet with melted butter. Layer buttered crumbs, onions and grated cheese in casserole, ending with crumbs on top. Sprinkle canned milk over top. Bake at 350° for 15 to 20 minutes.
Heat oil in a large saucepan. Saute garlic and onion for 4 minutes. Process undrained tomatoes, green pepper and celery in blender until smooth. Stir into onion mixture. Add kidney beans, garbanzo beans and chili peppers. Mix vinegar, chili powder, salt and pepper in a small bowl. Add to tomato mixture with basil, oregano, cumin, allspice and bay leaf. Stir in beer. Simmer, covered, over low heat for 1 1/4 hours, stirring occasionally and adding water for desired consistency. Remove bay leaf. Serve sprinkled with cheese.
Preheat oven to 350°. Brown chops on both sides in 10-inch skillet. Pour off drippings. Mix next 6 ingredients. Pour half in 9 x 13-inch baking dish. Arrange potatoes in pan. Top with pork chops. Top with remaining soup mixture. Cover and bake 1 hour. Uncover and bake 15 minutes.
Mix all ingredients (except Rice Krispies, vanilla and powdered sugar or coconut) and cook for 10 minutes, stirring constantly. Cool slightly. Add Rice Krispies and vanilla. Mix well. Form into balls and roll in powdered sugar or fine coconut. Will make 5 to 6 dozen and will keep a very long time, if put in a tin box with a tight lid.
Add all ingredients (except hamburger buns). Simmer until brown. Spoon over hamburger buns and serve with milk.
Cut bacon into pieces and fry until crisp. Remove bacon and fry onions until clear, not brown. Saute mushrooms in a little butter. Rinse and drain sauerkraut. Combine bacon, onion, mushrooms and sauerkraut with undiluted mushroom soup. Cook macaroni; do not overcook. Drain well. Combine all ingredients in large casserole. Mix well. Add salt and pepper. Bake in a 350° oven for 45 minutes. Makes 8 to 10 servings.
Cream sugar, butter, chocolate and vanilla. Add eggs one at a time and beat 5 minutes after each egg. Pour in cool pie shell and top with whipped cream.
Cream sugar and shortening until light and fluffy. Add eggs one at a time and beat well. Add flavoring and buttermilk. Sift in dry ingredients. Stir in melted chocolate. Pour into a greased and floured 9-inch tube pan. Bake in 300° oven for 1 1/2 hours.
Place meat on heavy foil; pour cream of mushroom soup over meat and sprinkle dry onion soup mix on top. Wrap all ingredients in foil and seal edges with double fold. Place in shallow baking pan. Roast in preheated 350° oven for 2 1/2 hours. Loosen foil and brown for about 20 minutes to 1/2 hour. Use the juices for gravy.
Mix all ingredients and let sit for 2 hours. Prepare a well in middle of bread loaf (removed bread cut in cubes). Place spinach dip in well. Place cubes around bread. Dip cubes into center when complete and tear bread from loaf.
Brown meat quickly in shortening; add onions and mushrooms. Cook until tender, then add beef broth and sour cream and simmer 30 minutes. Serve over buttered egg noodles or rice.
Mix the first 5 ingredients thoroughly and roll into balls. Roll each ball into the additional pecans and serve with crackers or celery.
Heat beans. Mix all other ingredients and sprinkle almonds on top. Bake at 350° for 30 minutes or until bubbling. Makes a beautiful red/green dish.
Fry meat and onion; season. Grate cheese. Warm tortillas to soften. Take tortillas and place meat into the middle. Sprinkle cheese on top. Roll up and place in pan.
Mix all ingredients (first 8 ingredients). Spread on each tortilla. Roll into a roll and cut 3/4 strips. (Wonderful company appetizers.)
Preheat oven to 425°. Stir the shortening and cheese into the biscuit mix. Add the milk. Stir together with a fork. Beat 15 strokes. Grease a cookie sheet. Drop the mix by tablespoonful onto the sheet. Put the biscuits in the oven. Remove after 12 to 15 minutes.
Lay steaks out on a flat surface. Season with steak seasoning, seasoned salt and red pepper. Chop parsley and place a layer on each steak. Peel cloves of garlic. Slice each clove three ways the long way. Spread slices from one clove on each steak. Grab each steak at the end and roll it like a jelly roll. Season the outside of each roll. Pour white wine in a medium-sized frying pan. Turn heat on medium. Place steaks in wine. Cover and let simmer for 10 minutes.