HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a heavy 4-quart saucepan, brown sausage over low heat. Drain tomatoes, reserving liquid. Add water to make 1 1/2 cups. Add to sausage and tomatoes the shrimp and remaining ingredients. Bring to a boil and stir. Reduce heat to low. Simmer 30 to 35 minutes or until liquid is absorbed, stirring occasionally. Remove bay leaf. Ready to serve.
Mix the first 3 ingredients. Sift and add the next 6 ingredients. Stir in raisins, nuts and vanilla. Bake in greased 13 x 9-inch pan for 35 to 45 minutes at 350°. Frost with thin coating of confectioners sugar icing while warm.
Trim stems and roots from beets. Peel beets; cut into julienne strips. Layer cabbage, onion and beets alternately in a 3-quart baking dish. Combine wine and remaining ingredients, stirring well. Pour over cabbage mixture. Cover and bake at 325° for 1 hour and 45 minutes or until vegetables are tender, stirring every 30 minutes. Yield: 7 servings (64 calories per 1 cup serving).
Cook beets and place in jars with 3 or 4 cloves. Heat sugar and vinegar to boil, pour over beets and seal. Very good!
Place seasoned steaks in crock-pot with cups of water and soup mixed. Cook on low overnight. Serve with rice.
Place ingredients into bowl and mix. Mix with a fork and knead. Roll onto sprayed Pam cookie sheet to approximately 1/4-inch thick. Score and prick with a fork. Bake at 350° for 20 to 30 minutes or until brown and crispy.
Boil chicken and salt to taste, cool, then remove skin. Pull chicken from bones and put in greased baking dish. Layer chicken, soups, and sour cream. Put crushed Ritz crackers on top, pour melted margarine on top. Bake at 350° for 30 minutes.
Mix first 3 ingredients. Simmer 1 hour. Cool and mix in vanilla and vodka. Makes 1 1/2 quarts and is better than commercial Kahlua.
Combine all dry ingredients in a large mixing bowl. Add eggs and salad oil, stirring until dry ingredients are moistened. Do not actually beat with a mixer. Stir in vanilla, pineapple and nuts. Finally, add the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake in a preheated oven at 350° for 25 to 30 minutes or until cake tests done. Cool in pan for 10 minutes. Then turn onto cooling rack. Cool completely before frosting. Frost with Cream Cheese Frosting.
Mix cream cheese with small amount of mayonnaise and dash of salt. Spread on ham and roll. Chill, then slice to be served on Ritz crackers.
In medium-size saucepan over medium heat, bring milk, wine, pepper and nutmeg to a simmer, stirring to prevent scorching. Stir in cornstarch mixture and cook, stirring constantly, 3 to 4 minutes or until thickened and bubbly. Makes 2 cups.
Cut zucchini in half. Scoop out inner part of zucchini. Put in a bowl and chop. Add bread crumbs, grated cheese and enough oil to moisten. Mix well and fill zucchini halves. Bake at 350° until zucchini are cooked. Sprinkle Mozzarella cheese over zucchini halves a few minutes before removing from oven.
Preheat oven to 350°. Butter a 9-inch square baking pan and set aside. Spread bread slices generously with softened butter and cut into squares. Scatter over bottom of pan. Beat eggs and sugar. Pour in eggnog while stirring and mix well.
Soak soybeans several hours or overnight in sufficient water to keep covered. Drain; discard water. (Soaked, drained soybeans may be kept in the refrigerator for a week or stored for longer periods in the freezer. Keep on hand for use at a moment's notice.) Combine all ingredients and blend until light and foamy, about half a minute. Let stand while waffle iron is heating. The batter thickens on standing. Blend briefly.
Combine flour and dry ingredients. Add a little water at a time to batter consistency. Add conch, green pepper and onion; mix well. Spoon batter into skillet of hot oil over medium heat to form small balls the size of hush puppies. Turn occasionally until golden brown. Drain and serve.
Mix sugar and milk in large heavy pan and slowly bring to a rolling boil. Cook for 10 minutes, stirring if necessary to bring down. Remove from heat and add all the chocolate chips, marshmallows and butter.
Mix together graham crackers, peanut butter, powdered sugar and melted butter. Spread this evenly in ungreased pan. Melt chocolate chips (to make richer, add approximately 1/2 cup melted butter). Spread melted chips on top of other mixture. Let cool. Serve immediately or chill until served.
Place ingredients in a casserole dish. Cover and bake at 350° for 1 hour or until liquids are absorbed.
Cream butter and sugar; and water and vanilla; mix well. Blend in flour and nuts. Chill 4 hours. Shape in balls or fingers (make sure dough is cold at all times). Bake on ungreased cookie sheet at 325 degrees about 20 minutes. Remove from pan; cool slightly. Roll in confectioners sugar. Makes about 3 dozen.
Heat oven to 375°. Combine peanut butter, Crisco, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat until blended.
Preheat oven to 350°. Saute cabbage, celery and onion in olive oil. Add remaining ingredients; mix well. Spoon into 2-quart casserole. Cover. Bake at 40 to 50 minutes until thoroughly heated. Makes 8 servings.
Cook chicken and tomatoes in Pam until liquid cooks out. In another frying pan on medium to low heat, spray Pam. Lay tortilla shell in pan and add chicken mixture on one side of shell. Sprinkle cheese on top of chicken. With spatula, fold over other side on top of chicken and cheese. Flip tortilla shell and brown on other side. Serve with salsa and sour cream.
Cook sugar and orange concentrate until soft ball stage in heavy saucepan. Add vanilla and pecans. Cook until all water cooks out. Spread on wax paper and let cool. Separate with 2 forks while cooling.
In 12-inch skillet over medium heat, in hot salad oil, cook onion, green pepper and garlic until onion and green pepper are tender-crisp, about 5 minutes. Add 2 cups water, tomatoes with their liquid, chili powder, salt, sugar, oregano leaves and pepper. Heat to boiling. Stir in rice. Reduce heat to low; cover skillet and simmer for 25 minutes or until rice is tender and liquid is absorbed. Stir in turkey and heat thoroughly. Yields 4 servings.
Mix the ingredients together in a pan. Cook the steak in this mixture over a low heat until done.
Add celery and onions to mixed vegetables and cook until tender as directed on package. Drain. Add mayonnaise and cheese and mix well. Place in lightly buttered casserole. Sprinkle with Ritz cracker crumbs and dot with butter. Bake at 350° for 25 minutes.
Heat oven to 375°. Combine flour, oats, sugar, baking powder and salt. Cut in butter until mixture is crumbly. Reserve 1 cup oat mixture for streusel. Set aside. Press remaining oat mixture onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes. Spread jam over crust; sprinkle evenly with chocolate chips. Combine reserved oat mixture and almonds; sprinkle over chocolate pieces, patting gently. Bake 30 to 35 minutes; cool completely. Drizzle with melted chocolate. Makes 3 dozen.
Combine the first 4 ingredients together in a bowl. Form meat mixture into patties. Place patties in the refrigerator for about 30 minutes before grilling. Place on outdoor grill. Baste patties with barbecue sauce while cooking. Cook for about 5 to 7 minutes on each side.
Boil ribs with 1-inch piece of fresh ginger until cooked. Drain. Soak ribs for 1 hour in remaining ingredients. Remove from marinade. Place in single layer on broiler pan. Broil until browned.
Saute onion, green peppers and celery to remove stiffness. Add mushrooms and 2 cups raw shrimp. Cook rice (1 cup) in saucepan using mushroom liquid for part of liquid. Combine rice to shrimp mixture in casserole and fold in 1 cup sour cream. Bake at 350 degrees for 35 minutes or until hot.
Brown hamburger meat. Drain off grease. Add chopped onion, celery and green pepper. Saute for 5 minutes. Add rest of ingredients and simmer for an hour or more. Picante sauce can be added if desired.
Make Jiffy cake mix according to instructions and bake in oblong baking dish. This will make a very thin layer of cake in bottom of pan. Cool. Mix instant pudding according to directions. Add 8 ounce package cream cheese; beat until smooth. Pour over cake, arrange sliced peaches on top of pudding. Cover peaches with Cool Whip and refrigerate. It is usually best if made a day ahead of time and allowed to cool overnight. Peaches can be substituted with pineapple, strawberries, etc.
Combine first seven ingredients and pour into unbaked pie crust. Bake at 375° for 20 minutes. Top with butter, brown sugar and pecans. Bake an additional 25 minutes. When cool, serve with whipped cream.
In medium saucepan melt butter and chocolate square. In a bowl stir together next 4 ingredients. Add to chocolate mixture, then add vanilla. Stir together. Pour into 9-inch glass pie pan. Bake at 350° for 20 minutes.
In a kettle, cook onions, leeks and celery in 3 tablespoons butter over moderate heat, stirring for 5 minutes or until softened. Add carrots, squash, turnips, apples and stock; bring to a boil and simmer 45 minutes or until vegetables are soft. In small saucepan, melt 6 tablespoons butter over moderate heat. Add flour and cook roux, stirring 3 minutes. Remove pan from heat. Add 1 cup soup liquid in a stream, stirring. Stir mix into soup pot. Add cider, nutmeg, sage, rosemary, salt and pepper; simmer for 10 minutes. Stir in cream and Gruyere. Ladle into heated bowls and garnish. Serves 6 to 8. Makes 9 cups.
Combine sugar and molasses. Cream butter and sugar. Add well beaten egg, milk and vanilla. Mix and sift dry ingredients and add to first mixture. Chill dough until firm enough to handle. Roll out on floured surface to 1/4-inch thickness. Cut with cutter and bake on buttered cookie sheet 10 to 12 minutes at 350°.
Trim veal scallops to remove any tendons from edges. Using a flat veal pounder or meat mallet, pound veal until very thin and almost doubled in size. Pat dry with paper towels; set aside. In a medium bowl, combine bread crumbs, salt and pepper; set aside.
Mix all ingredients together. Roll into a ball and roll in crushed nuts. Chill at least 2 hours before serving.
Put cider in pan. Add sugar and cinnamon sticks; stir. Put other spices in cheesecloth and tie securely. Add to cider mixture. Heat on stove until hot; simmer on medium-low heat for 20 minutes. Remove spices. Serve hot with cinnamon stick.
In large bowl, combine rice, red beans, tomato, green bell pepper, red onion and garlic; mix well. In small jar with tight-fitting lid, combine the oil, vinegar, chili powder, seasoned salt, salt, pepper and hot sauce and shake well. Pour dressing over salad and toss gently to coat. Cover and refrigerate 1 hour to blend flavors. Makes 12 servings.
Combine first 4 ingredients in small bowl; mix well. Pour over crackers in bowl; toss to coat well. Place in airtight container. Let stand several hours for better flavor. You can add more garlic and dill weed, if you like.
Combine flour and salt. Cut in shortening and butter until mixture resembles coarse meal. Sprinkle milk (1 tablespoon at a time) over mixture. Stir with fork until dry ingredients are moistened. Shape into balls (about 3/4-inch). Place into ungreased mini muffin pans and shape to make tarts. Bake at 400° for 10 to 12 minutes. Cool. Yields 60 tarts.
Preheat oven to 350°. Beat egg and milk together. Combine flour, baking powder, salt, paprika and sesame seed in a paper bag. Dip the chicken pieces in the egg mixture and then shake in the paper bag. Place the chicken pieces skin side up in a baking dish so that they do not touch each other. Pour melted butter over and bake 1 hour.
Combine all ingredients, beating well. Let stand 5 minutes so that oats will absorb moisture. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350° for 15 to 20 minutes. Let stand 1 minute on cookie sheets; transfer to wire racks to cool completely.
Melt butter; cool slightly. Mix all ingredients. Use chocolate, coconut or lemon to flavor to taste (1 tablespoon cocoa or 1/2 cup coconut or 3 tablespoons of lemon juice) and omit vanilla. For plain Chess Pie, just use vanilla.
Cream butter until light and fluffy. Gradually beat in sugar. Beat in egg until well blended. Stir in milk. Sift flour with baking powder and nutmeg. Add all to batter at once and stir until well blended and smooth. Drop by tablespoon onto greased cookie sheet. Sprinkle top of cookies with sugar mixed with ground nutmeg. Bake at 400° for 8 to 10 minutes. Remove from pan while warm and cool on rack.
Mix lemon juice to sweetened condensed milk. Fold in whipping cream and strawberries. Do not beat. Add flavoring to taste. Place in baked pie shell. Chill.
Bring 1 Coke to boil; pour over Jell-O and dissolve. Add remaining Coke; mix well. Add pineapple and nuts; mix well. Refrigerate until jelled and enjoy.
Wash mushrooms and cut in half. Place in Pyrex bowl, pour dressing over. Microwave for 4 minutes. Let cool and refrigerate for 12 hours.
Combine above ingredients. Place about 8 peaches sliced (fresh or canned) in unbaked 9-inch pie shell. Pour mixture over peaches. Bake at 350° for 30 to 45 minutes until custard sets and is slightly brown.
Cook syrup, sugar and water until it makes a hard ball. Pour over egg whites that have been stiffly beaten. Beat this mixture until stiff enough to spread on buttered wax paper. Spread peanut butter on top of mixture	and roll up like a jelly roll. Wrap wax paper around roll and cool completely before cutting into slices.
Cream together oleo, sugar, cocoa, vanilla and eggs. Add flour, nuts and coconut; mix well. Spread in a sheet pan. Bake at 350°.
Melt caramels. Add sour cream. Cut up apples and pour caramel over for easy eating or put stick in apples and dip. Caramel will remain soft.
Cook yams until tender in water. Remove skins and slice into greased casserole dish. Combine remaining ingredients and pour over yams. Bake at 350° for 30 minutes. Makes 6 to 8 servings.
About 2 1/2 hours before serving or a day ahead, grease 9 x 5-inch loaf pan. Preheat oven to 350°.
Split an English muffin in half. Place 1 tablespoon of pizza sauce on top of each half. Sprinkle with Mozzarella cheese. Place under the broiler until the cheese melts.
Mix cottage cheese with orange jello and mix well. Add Cool Whip and mix well. Add crushed pineapple and mandarin oranges, well drained. Chill and serve. Serves 6.
Mix sugar and ginger. Add vinegar, then water. Chill. A great thirst quencher!
Combine vegetables. Mix vinegar, oil and sugar; pour over vegetables. Mix well; let stand in refrigerator overnight.
Bake potatoes in microwave. Peel off skins and cut into chunks. Place potatoes in large mixing bowl. Add all ingredients and beat until smooth. Spoon into foil potato boats. Bake at 350° for about 5 to 10 minutes. Top with Cheddar cheese and heat until the cheese melts. Yields 20 (1/2-cup) servings.
Dissolve jello in boiling water. Mix all ingredients together and freeze for 24 hours. Stir a couple of times while it is freezing. Put a couple of scoops of slush in cup and add 7-Up.
Preheat oven to 450°. Mix ingredients together and shape into balls. Brown in oven for 15 minutes. Pour 2 cups tomato juice over them. Bake in oven at 325° for 1 hour.
Preheat oven to 350°. Grease 2 baking sheets. In medium bowl, beat together the Parmesan cheese and butter with electric mixer until mixture is fluffy; add sour cream and beat. In small bowl, combine flour and seasonings. Beat flour mixture into cheese mixture. Knead dough lightly and divide in half. On lightly floured surface, roll out dough into 12 x 6-inch rectangles; cut into twenty-four 6 x 1/2-inch strips. Holding each strip by ends, gently twist the pastry 2 or 3 times and place on prepared baking sheets. Bake the twist in the oven at 350° for 10 to 12 minutes or until golden brown. But before you put in oven and before you separate them, brush with yolk and water mixture and sprinkle with sesame seed or poppy seed.
Put in large heavy frying pan and cook like scrambled eggs (about 5 minutes) oleo, sugar, dates and egg. Remove from heat and add nuts, Rice Krispies and vanilla. Let cool and form into balls and roll in coconut.
Crumble by hand and make into small balls. Bake for 10 minutes at 375°, or until slightly browned.
In large pot, combine water, chicken broth, soup, chicken, carrots, onion, vermouth, garlic, basil and oregano. Bring to a boil; add tortellini. Simmer, uncovered, for 20 minutes. Add broccoli. Simmer an additional 5 to 10 minutes or until broccoli is tender. Serve with cheese. Makes 10 (1 1/2 cup) servings.
Mix and melt in microwave for 3 minutes. Drop in clusters on waxed paper.
Heat oven to 350°. Lightly grease an oblong glass baking dish. Peel, devein and clean shrimp. Leave the tails intact. Lightly mix the seasoned crumbs with the crab meat. Add beaten egg, mixing in lightly.
Combine soups and milk. Heat. Add rice. Pour into pan. Lay chicken pieces on top. Sprinkle onion soup mix on top of this. Cover with foil. Bake at 325° for 2 hours.
Beat egg. Add milk and corn. Add sifted flour, baking powder, salt and dab of pepper. Mix well. Stir in fat. Drop by tablespoon into hot deep fat and fry until golden.
Beat together first 5 ingredients. Pour into chilled crust. Chill about 1 hour. Top with cherry pie filling (you can also use blueberry pie filling).
Fill large stock pot 1/2 full with water over gas cooker. Heat to boiling. Add crab boil seasoning, then potatoes, carrots and onions. Boil for 20 minutes. Add sausage and corn. Boil 10 minutes. Turn down heat and add shrimp. As soon as they turn pink, remove all ingredients from water and serve. Have butter for corn and seafood sauce available. Great for Super Bowl parties.
In large greased casserole, put chicken in bottom of dish. Mix broth and soup together. Sprinkle bird with frozen vegetables. Next pour in soup mix. Mix flour and buttermilk together. Add oleo, salt and pepper. Pour over bird mixture. Bake at 375° for 40 minutes. Serves 6.
Stir the peanuts, sugar, corn syrup and salt together in a 1 1/2 to 2-quart casserole. Place in microwave oven and cook 7 to 8 minutes on High, stirring well after 4 minutes. Add the butter and vanilla to hot syrup, blending well. Return to oven and cook 1 minute more. Peanuts will be lightly browned and syrup very hot. Add soda to mixture and gently stir until light and foamy. Pour mixture on lightly greased cookie sheet. Let cool 1/2 to 1 hour. When cool, break into small pieces and store in airtight container. Makes approximately 1 pound. (If using roasted salted peanuts, omit salt and add peanuts after first 4 minutes of cooking.)
Mix the first 6 ingredients together. Form into loaf. Place in baking dish. Combine remaining ingredients. Mix and pour over loaf. Baste often. Start baking at 350° or microwave on Medium-high for 22 to 24 minutes.
Pour cherries into a 9-inch, deep dish pie crust. Mix remaining ingredients well and pour over cherries. Bake for 70 minutes at 350°.
Dissolve yeast in water. Mix flour, 3/4 cup sugar and salt. Beat egg yolks and blend in sour cream, butter and yeast. Stir this egg yolk mixture into flour to make a soft, smooth dough. Knead for 5 minutes on floured surface. Put in a bowl; cover. Let rise until almost double.
Remove crusts from bread. Cut each slice into quarters. Combine mayonnaise, cheese and onion. Spread on bread. Broil about 4-inches from heat until lightly browned. Mixture will keep several days in refrigerator. Yields 32 squares.
Sift together the first 5 ingredients and set aside. In large mixing bowl, beat margarine; gradually add sugar. Beat until fluffy. Add egg and molasses. Beat well. Stir in dry ingredients. Shape into 1 1/2-inch balls (about one heaping tablespoonful).
Place chicken in shallow baking dish. Top each with 1/2 slice of cheese. Mix soup with 1/2 can of milk and pour over chicken. Mix stuffing with melted butter. Spoon over soup. Bake at 350° for 1 hour. Serve with rice.
Mix all contents together by shaking in a large container. For each cup, use 1/4 cup mix and fill cup with boiling water. Add marshmallow if desired.
Mix all but the cheese together and bake in a greased 9 x 13-inch pan at 350° for 35 minutes. Top with grated cheese and bake for 10 minutes longer.
Place apples in greased, shallow baking dish. Sprinkle with lemon juice. Combine dry items. Add melted butter, mixing until crumbly. Sprinkle crumbs over apples. Bake at 375° for 30 minutes or until apples are tender.
Brown hamburger meat; drain grease. Mix taco seasoning mix with 1/3 cup of water. Simmer for 5 minutes. Preheat oven at 350°. Rol meat inside shells. Cover with tomato sauce in pan, then put shredded cheese, onions and olives and bake for 15 minutes.
Beat egg yolks and add milk. Mix 1/2 cup sugar with flour, getting out all lumps. Add to egg mixture. Warm in saucepan, stirring well. Caramelize the other 1/2 cup sugar in heavy skillet; brown, do not burn! Add butter to make a syrup. Pour this into other mixture. Cook until thick. Pour into prepared pie shell. Beat egg whites until stiff; put on top of pie.
Cream butter and peanut butter. Gradually add sugars and blend until mixed. Add eggs, one at a time, and beat until smooth. Stir together flour and soda and add to creamed mixture. Stir in chocolate chips. Drop from a teaspoon onto greased baking sheet. Slightly flatten dough with back of spoon. Bake at 325° for 15 minutes. Makes 6 dozen 2-inch cookies.
Mix with fingers the first three ingredients and spread in a 9 x 10-inch pan. Bake 20 minutes at 350°.
Mix together and drop by spoonfuls onto ungreased cookie sheet. Bake at 325° for 8 to 10 minutes.
Melt butter, peanut butter and chocolate chips. Coat Rice Chex. Put in a large bag with powdered sugar. Shake; refrigerate. Makes 8 servings.
Sift corn meal. Add salt and soda; mix. Add oil; stir. Add buttermilk and syrup; stir well. Fill thoroughly greased iron corn stick pans; bake at 400° for 1/2 hour. Makes 9 sticks. Easy to add to for large family.
Mix shortening and sugar. Add remaining ingredients. Makes 2 layers or a 9 x 13-inch cake. Bake at 350° approximately 25 minutes or until toothpick comes out clean.
Mix cake mix, margarine, egg and pecans and pat into a 9 x 13-inch pan, which has been greased and floured. Then mix powdered sugar, cream cheese, eggs and coconut. Pour this mixture over cake mixture and bake at 325° for 40 minutes.
Alternate sliced potatoes and sliced onions in casserole dish. Place browned pork chops on top, covered with can of tomato soup together with 1 soup can water. Salt and pepper to taste. Bake 1 hour and 30 minutes at 350°.
Brown onion in fat and stir in flour. Add water, catsup, chili powder, instant bouillon, cumin and salt, stirring to combine. Cook slowly, stirring often, 12 to 15 minutes or until thickened. Stir in beef and green pepper strips; cook slowly for 5 to 10 minutes. Serve with corn bread squares; top with cheese, if desired. Yield: 4 servings.
Melt butter and stir into dressing. Divide and place half onto bottom of 8 x 12-inch baking dish. Combine squash, onions, soup, chestnuts and pimientos; pour over dressing. Cover squash with remaining dressing and bake at 350° for 30 to 40 minutes. Yields 10 to 12 servings.
Put the first 6 items in a skillet over medium heat and saute until all ingredients are cooked. Add a little water if it starts to stick. Season to taste. Add the remaining ingredients. Stir in and blend well. Season again to taste. When rice is hot and all ingredients are blended, remove from heat. You can prepare this dish in an electric wok, regular wok or in a regular skillet.
Cream Crisco, butter and sugar. Add eggs, one at a time, beating well after each. Add flour and salt, alternating with milk to mixture; beat well. Fold in pineapple with juice. Grease and flour pan. Bake at 325° for 1 hour and 15 minutes, until done. Do not preheat oven. Bake in cold oven.
Cook potatoes, butter, celery and carrots until potatoes are tender. Mix flour with milk to make thicker to personal preference. Add flour mixture to pan, stirring constantly to prevent sticking on the bottom. Stir 3-5 minutes then add cheese. Add salt and pepper anytime while potatoes are cooking.
Stir the cornmeal and salt into the boiling water and mix well. Beat in the butter, eggs and milk.