HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan over medium heat, saute onions and garlic in oil, stirring occasionally, for 5 minutes or until onions are wilted. Add broth; bring to rolling boil. Remove from heat; stir in milk, potatoes and carrot. Cook until just thoroughly heated. Season with pepper, sprinkle with parsley. Makes 4 servings.
For streusel,	in a medium mixing bowl combine graham cracker crumbs, chopped nuts, brown sugar and cinnamon. Stir in melted margarine or butter. Set aside.
Mix Parmesan cheese, basil and pepper. Halve potatoes lengthwise. Brush cut surfaces with lemon-butter mixture, then dip into cheese mixture. Place coated side down in a spoke pattern on a glass pie plate. Microwave on High at 14 to 16 minutes, rotating dish one-half turn once, until potatoes are tender and edges lightly browned. Hold plate up to check. Let stand 2 minutes. Makes 4 side dish servings. Per serving: 109 calories.
Place chicken and place in 2-quart casserole dish. Sprinkle with salt and pepper. Sprinkle rice over chicken. In a bowl, mix together soups and water. Pour over chicken and rice. Sprinkle dry onion soup mix over top. Cover tight with foil. Cook at 375° for 1 hour and 15 minutes.
Make cake mix according to directions in a 13 x 9-inch pan. When it has cooled, boil milk, sugar and 1/2 cup coconut for 2 minutes, continually stirring. When this mixture has cooled, poke holes in cake and spoon mixture over top of cake. Put Cool Whip on top of the cake and sprinkle remaining coconut on top of the Cool Whip. Refrigerate overnight.
Let cheese soften. Mix olives and green chilies with cheese. Spread on flour tortillas. Roll up and chill several hours. Cut in desired size slices. Serve with picante sauce.
Mix all ingredients except 7-Up well. Let stand about an hour. Add 7-Up. Stir and serve. Orange or lemon sherbet can be added by tablespoonfuls as desired.
Boil bell pepper, hot pepper, vinegar and sugar to high boil. Add Certo and boil 1 minute (a rolling boil that cannot be stirred down). Strain. Add red or green food coloring to color desired. Makes 6 half pints.
Mix the flour, salt and baking soda. In another bowl, mix margarine and peanut butter. Add both kinds of sugar; mix well. Add eggs and beat well. Stir flour mixture into peanut butter mixture. Drop dough mixture from a teaspoon on baking pan. Flatten with a fork. Bake at 375° for 10 to 15 minutes or until light brown.
Add sugar to potatoes and butter. Beat egg yolks a little, add milk and lemon. Mix well. Beat egg whites until stiff and fold into potatoes. Pour into pie crust and bake at 450° for 15 minutes. Then bake at 350° until center is set. (Knife blade comes out clean.) Yields 6 to 8 servings.
Crush crackers; press most of them into shallow pan. Mix powdered sugar, butter and eggs together and beat well. Pour mixture over crumbs. Spread on crushed pineapple. Add nuts to whipped cream and spread over pineapple. Spread remaining cracker crumbs over top. Chill for several hours. Makes 6 to 8 servings.
Mix in large bowl the dill weed, Mrs. Dash, Ranch dressing and butter oil. Add pretzels. Stir for 20 minutes. Let set for 10 minutes. Transfer to another bowl or bag. Leave open for 1 hour, then seal.
Mix all ingredients except cheese. Pour half the batter into hot greased pan. Add cheese. Pour remaining batter over cheese. Bake in preheated oven at 450° for 30 minutes.
Boil Samin with 2 tablespoons of bacon drippings until done. Rinse in cold water and drain. Samin should be separated and set aside. Brown strips of pork steaks, including bones (for flavor). Add carrots and water, covering carrots, cooking about 15 minutes on medium heat, then add string beans and mushrooms. Cook another 15 minutes, then add onions last, about 10 minutes. Add more water to cover vegetables and simmer about 10 minutes. Mix shoyu and cornstarch to make gravy (slightly thick); set aside on low heat. Saute Samin in sesame seed or olive oil until lightly browned. Spread Samin on platter and pour chop suey over.
In a bowl, combine the flour, sugar, baking soda, nutmeg, cinnamon and salt. Combine egg, apple juice, raisins, walnuts and cherries. Bake in a greased 8 x 4 x 2-inch loaf pan at 350° for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Put all ingredients, except the flour and vanilla, in a saucepan and stir until boiling point. Save some of the milk for thickening. Add flour to the rest and boil 1 minute. Add vanilla in before you put it in the pie shell.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. If using fresh green beans, cook in boiling salted water (1/2 teaspoon salt to 1 cup water), uncovered, for 5 minutes. Then cover and cook 5 to 10 minutes or until tender. Drain. Mix beans, mushrooms, onion, garlic and cheese in pie plate. Beat remaining ingredients until smooth (15 seconds in blender on high or 1 minute with hand mixer). Pour into plate. Bake until knife inserted between center and edge comes out clean, 30 to 35 minutes. Cool 5 minutes.
Cook packages of Lipton rice and sauce according to directions. Mix in chicken and broccoli; pour in pan. Cover with cheese; bake until cheese melts at 350°, about 15 to 20 minutes.
Bake cake in 2 round pans. Divide cake in half. Place 1 piece in the bottom of a punch bowl. Put half of the pudding on top of the cake. Put half the Cool Whip on top of the pudding, then put half of the Heath bars on top of the Cool Whip. Repeat.
Mix butter, sugar and vanilla thoroughly. Measure flour by dipping method or by sifting. Stir flour and salt together; blend in. Mix in nuts. Chill dough. Heat oven to 400°. Roll dough in 1-inch balls. Place on ungreased baking sheet. (Cookies do not spread.) Bake for 10 to 12 minutes, or until set but not brown. While still warm, roll in powdered sugar. Cool; roll in sugar again. Makes about 4 dozen.
Place undrained tomatoes, chili peppers, coriander seed and 1/2 teaspoon salt in a blender. Cover; blend until mixture is smooth. Add sour cream. Cover and blend just until combined; set aside. Combine chicken, cream cheese, onion and 3/4 teaspoon salt; set aside. In a skillet, heat oil. Dip tortillas, one at a time, into hot oil for 10 seconds or until just limp. Drain on paper toweling. Spoon chicken mixture on tortillas; roll up. Place, seam side down, in a 12 x 7 1/2 x 2-inch baking dish. Pour tomato mixture atop. Cover with foil. Bake at 350° for 30 minutes, or until heated through. Remove foil; sprinkle with shredded cheese. Return to oven; heat until cheese melts. Makes 6 servings.
Sift together sugar, flour, soda and salt. In a saucepan, combine butter, cocoa and water. Stirring constantly, bring to a rolling boil over medium heat. Add to dry ingredients, mixing well. Stir in buttermilk, eggs and vanilla. Pour into a greased 15 x 10-inch pan. Bake in a preheated 400° oven for 20 to 25 minutes.
In heavy skillet, cook until well done the meat, chopped onions, salt, garlic powder and cumin, stirring often so meat will not be lumpy. Drain off grease and put 2 tablespoons of the meat into the taco shell, then add other ingredients in order as listed, putting picante sauce on last. Makes 9 tacos.
In saucepan, cook bacon until crisp. Set bacon aside. Pour off all but 3 tablespoons drippings from saucepan. Add onion; brown. Add potatoes and water. Cook, covered, about 15 minutes or until potatoes are done. Blend in chicken soup, milk and salt. Heat, but do not boil. To serve, garnish with crisp bacon, sliced or crumbled, and parsley flakes. Serves 4.
Butter a 2 or 3-quart casserole. Spread half of the cabbage in bottom of casserole. Saute onion in small amount of fat until soft but not brown. Add meat and cook until browned lightly. Sprinkle with salt and pepper. Mix in the rice. Mix well. Spread meat mixture over cabbage. Top with remaining cabbage. Top with soup. Bake 1 hour at 350°.
Combine the cucumbers and onion. Stir together the sour cream, vinegar, sugar and salt; toss with vegetables. Cover and chill, stirring occasionally. Makes 3 to 4 cups.
Mix first 4 ingredients. Spread on tortillas. Drain vegetables and blot fairly dry with paper towels. Sprinkle equal amounts of vegetables on top of cream cheese mixture. Roll tortillas tightly. Chill at least 2 hours. Cut rolls into 1/4-inch pieces. Discard ends. Serve with spirals facing up and with extra salsa, if desired.
Brown hamburger and drain grease. Add other ingredients and simmer for 1 hour or longer, stirring occasionally. A crock-pot is ideal. Serve in warm, toasted hamburger buns with pickles.
The game soaks in the refrigerator 6 to 8 hours. Then smoke as directed.
Prepare cake as directed on box. Grate the chocolate into batter; mix gently. Grease and flour 10-inch Bundt pan. Place 4 cups of batter into pan. Bake at 350° for 45 to 50 minutes, or until toothpick comes out clean. Let cool, then spread with frosting.
Combine pudding mix and milk in 4-cup glass measure. Cook at Medium for 6 to 8 minutes or until pudding is thickened; stir until smooth. Cool 5 minutes. Fold in marshmallows and nuts. Turn into prepared crust; chill until firm. Garnish, if desired, with toasted coconut or chopped nuts.
Place brisket in roasting pan and sprinkle with granulated garlic. Using next 3 ingredients, place them in a small bowl and add water to dissolve them and make a solution. Pour this solution over the brisket, placing some in the pan. Add your soy sauce by pouring over meat and into pot. Add carrots, celery and potatoes (if wanted). Add water to top of roast.
Mix shortening, salt and flour together like for pie crust. Add milk and roll into ball. Divide in half. Roll out half of dough to make pastry bottom. Put in medium size cookie sheet like bottom of pie crust.
In food processor, process the butter and berries to a smooth puree. The butter will be a deep pink color. Spoon butter into cute serving dish and refrigerate 1 hour before serving. Serve with a small butter spreader, to accompany scones or homemade rolls.
Let butter stand until soft. Mix softened butter and sugar well. Add water, cocoa, vanilla and oatmeal. Mix well. Take about 1 tablespoon of mix and roll into a ball. Roll each ball in the powdered sugar.
Saute spinach briefly in butter. Preheat oven to 375°. Cook lasagna noodles according to package directions. Cool in a large bowl of cold water; set aside. Saute onion and red pepper with 3 tablespoons butter until tender (about 5 minutes). Combine spinach, onions, red pepper, 1 1/2 cups shredded Mozzarella, Ricotta cheese, 1/2 cup Parmesan and egg; set aside. Melt 1/4 cup butter in saucepan. Stir in flour. Add pepper and salt. Stir in milk and cream and remaining Parmesan. Bring to boil, stirring constantly. Boil and stir until thick. Remove noodles from water. Pat dry with paper towels. Spread about 1/2 cup spinach mixture over each noodle. Roll up jelly roll fashion starting at short end. Spread a small amount of sauce on bottom of buttered 2-quart rectangular baking dish. Place rolls in dish. Spoon remaining sauce over rolls. Sprinkle with remaining shredded Mozzarella. Bake 30 to 35 minutes or until hot and bubbly.
Mix together the cake mix, instant pudding, eggs, sour cream and oil. Grease and flour a 13 x 9-inch pan. Spoon half the mixture into pan. Sprinkle with cinnamon, sugar and half bag of chocolate chips. Add the rest of the mixture, spreading evenly. Sprinkle top with remaining sugar, cinnamon and chocolate chips. Bake in 350° oven for 35 to 40 minutes. Cool before cutting.
Mix sifted flour and baking powder into a large bowl. Add sugar. Pour in oil and the eggs. Mix everything together with a fork. Next, add the raisins and caraway seed and mix. Now, mix in the milk. Start with 1/2 cup. The trick is not to make the bread too wet. Mix it with a large fork, then knead it with your hands. Add milk as needed. Bake 3/4 to 1 hour in metal pie pan at 350°.
Cream butter and shortening. Add vanilla. Gradually add sugar, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed, add milk and beat on high speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. Also, food coloring or cocoa can be added to make different colors or flavor.
Beat eggs well; add sugar, flour and buttermilk, beating after each addition. Add melted margarine and vanilla. Cook at 300° until done or about 1 hour.
Sift together flour and powdered sugar. Cut in oleo until mixture clings together. Press in a 9 x 13-inch pan; bake at 350° for 30 to 35 minutes or until lightly browned.
Arrange 4 large, thick hamburger patties in a casserole dish. Top each patty with a thick slice of onion. Thinly slice 3 large potatoes over meat and onions. Pour large can of Veg-All over the mixture. Bake, covered, at 350° for 1 hour.
Heat pan to medium temperature. Saute vegetables in oil until soft. In a bowl, whip whole egg, egg white and milk until fluffy. Remove vegetables from pan and begin cooking egg on low heat. After about 2 minutes, add vegetables and shredded cheese. Season to taste. Cover and continue to cook until egg is firm and cheese is melted. Slip spatula under half of firm omelette and fold over. Slide out of pan onto plate.
Melt margarine in large saucepan over low heat; add marshmallows. Heat until smooth and completely melted, stirring occasionally. Remove from heat. Add cereal; stir until well coated.
Place aluminum foil on the bottom of a baking pan. Unroll crescent roll dough on foil. Pinch together pre-made creases to create a solid sheet of dough. Bake according to directions until golden brown. Cool.
Wash cucumbers and slice thin. Chop onions and peppers. Combine with cucumbers and salt. Let stand 3 hours and drain. Combine vinegar, sugar and spices. Add drained cucumbers. Heat thoroughly, but do not boil. Pack while hot into sterile jars and seal.
Put in blender as in order given. Blend well and refrigerate overnight. Store in refrigerator.
Mix water, shortening, baking powder and add flour until a stiff dough is made. Roll out very thin on floured board; cut into pieces 2-inches long and 1-inch wide. Add sugar to grape juice and bring to a boil. Drop dough pieces into grape juice and cook 5 minutes at boiling heat, then simmer 10 minutes with lid on pot.
Break up broccoli and cauliflower into bite-size pieces. Chop up onion and thaw peas. Add dressing.
In a very large pan, slowly boil meat and onion in water for about an hour. Add thinly sliced beets and boil 1/2 hour. Add tomatoes, carrot, celery and parsley, and boil 1/2 hour. Add Italian spinach and potato, and salt and pepper to taste. Boil until potato is done and serve.
Sift dry ingredients together. Cut in shortening. Dissolve yeast in warm water; mix with buttermilk (room temperature). Add mixture to dry ingredients and mix well. Roll out 1/4-inch thick. Cut with round biscuit cutter or juice glass. Dip in melted butter or margarine and let rise 1 hour. Bake on ungreased cookie sheet at 400° for about 15 minutes or until done. Makes 2 to 3 dozen.
Combine berries, tapioca and sugar. Pour into pie shell. Dot with butter, if desired. Cover with top pie shell. Bake at 425° for 15 minutes. Reduce heat to 350° and continue to bake until brown, about 45 minutes.
Combine first seven ingredients, mixing well. Pour into baked pie shell. Bake in 325° oven 40 minutes.
Cook carrots in salted water until just tender. Reserve 1/2 cup liquid. Arrange carrots in shallow baking dish. Combine the reserved liquid with salad dressing, onion and horseradish. Salt and pepper to taste. Pour sauce over carrots. Sprinkle with cracker crumbs; dot with butter. Bake at 350° for 30 minutes, uncovered.
Preheat oven to 350°. In small pan bring sugar and water to boil until thick (about 5 minutes). Set aside. In 8-inch square pan, layer half the bread cubes, syrup, raisins and apples. Repeat layering. Pour on the oleo, set aside. In medium bowl combine eggs, milk and seasonings. Pour over layers and ingredients. Bake 35 to 40 minutes. Sprinkle cheese on during last 5 minutes. Allow to cool 15 minutes. Scoop into 9 serving dishes. Top with frozen yogurt. Per serving: 329 calories and 9 g fat.
Mix all ingredients together. Turn into a small skillet or baking dish. Bake 40 to 45 minutes at 350°.
Saute onions in butter. Add all but first and last 2 ingredients (asparagus, almonds and chicken). Simmer until cheese melts. Place chicken in a layer in a casserole. Also layer with asparagus and sauce. Repeat all layers ending with sauce. Top with almonds. Bake at 350° until bubbly, 30 to 45 minutes. If cold 45 to 60 minutes.
Beat eggs until thick and lemon colored. Add honey, salt and milk; mix well. Serve cold. Makes 4 servings.
Combine all ingredients and store in tightly covered container.	Mix 5 teaspoons in 1 cup boiling water.
Dissolve yeast in about 4 tablespoons warm water and 1 teaspoon sugar. Mix all of the other ingredients in a large bowl. Add yeast mixture; mix then place on board. Add a little flour and knead your dough until smooth. Divide dough into 3 equal balls. Roll each one out and fill with your favorite filling, nut raisin, apple or cherry. Roll up slowly with cloth. Place on cookie sheet. Let rise in warm place for about 1 hour. Melt butter and paint on top of Potica Strudel. Bake in a moderate oven at 325° for 15 minutes and then at 350° for an additional hour.
Put all ingredients in a jar and shake to mix. To use, add 1 level tablespoon to 6 ounces of boiling water.
Lightly fry the hamburg, peppers, onion, salt and pepper. Add beaten eggs, corn and tomatoes. Put in a baking dish and cover with crumbs. Bake at 375° for 30 minutes.
Layer ingredients in order listed in a 13 x 9 x 2-inch pan. Chill. Serve with tortilla chips.
Grease a 9 x 13-inch baking dish. Arrange croutons in single layer in bottom of dish. Sprinkle cheese and mushrooms evenly over croutons. Cook sausage in a large skillet, breaking into chunks, until browned, about 15 minutes. Drain thoroughly. Place sausage over cheese and mushrooms. Beat eggs, milk, soup and mustard. Pour over sausage. Bake until set, about 1 1/2 hours at 300°. Serve hot. This can be prepared ahead and refrigerated overnight.
Wash and slice thin 2 cups zucchini. Chop 1 small onion fine. Melt butter in skillet on medium heat. Add vegetables and stir-fry until tender.
In medium mixing bowl combine all ingredients; mix well. Pour into 8-inch square pan or into serving bowl. Refrigerate at least 2 hours. Serve on lettuce. If desired, garnish with maraschino cherries. Serves 4.
Preheat oven to 350 degrees. Slice tops off the tomatoes and hollow out. Leave just enough meat in tomato for the shell to hold its shape. Place in baking pan. Mix in large bowl tomatoes, onions and bell peppers. Add 16 oz. can of tomatoes, salt and pepper.
Remove seeds from peppers. Remove core from tomatoes. Peel onions. Chop and grind vegetables. Let drain overnight in colander. Combine all ingredients. Bring to a boil and simmer over low heat for 20 minutes. Put in hot jars and seal.
Thoroughly mix all ingredients except bacon slices. Pour into dish. Top with bacon slices and bake at 350° for 1 hour.
Mix Miracle Whip, Italian dressing and Parmesan cheese together well. Cook noodles; drain. Add remaining ingredients to noodles in large bowl. Pour dressing over and toss lightly.
Pour milk into small bowl. Dip cookies, one at a time, into milk. Layer cookies in 9 x 13-inch pan. Add a layer of Cool Whip and then cookies, ending with Cool Whip. Sprinkle top with chocolate chips and nuts (optional). Refrigerate at least 1 hour before serving.
Combine soup, milk and eggs. Stir in half of the cheese, the bread crumbs, parsley, pimento, onion, salt and pepper. Chop cauliflower and stir into soup mixture. Turn into 10 x 6 x 2-inch baking dish. Bake at 350° for 35 minutes. Top with remaining shredded Cheddar cheese. Bake 5 more minutes.
Chop lettuce. Layer ingredients in order. Refrigerate 8 hours before serving.
Add salt to egg yolks, beat until thick and lemon colored. Add sugar and flavoring. Add sour cream and flour alternately, beating well after each addition. Add more flour if needed (dough should not be too moist and must and should be able to roll out easily). Roll out on floured surface until 1/8-inch thick. The cookie is more crisp with a thinner dough. Cut into strips about 3 to 4-inches long. Make a slit in the center of the strip and pull one end through it. Fry in a hot oil until slightly brown. Drain on paper. Sprinkle with powdered sugar.
Stew chicken breasts. (Save 1 quart of broth.) Cut or tear chicken into bite size pieces. Cook onion and pepper in margarine over low heat. Cook spaghetti in chicken broth (do not drain spaghetti). Melt diced Velveeta in onion and pepper, then add mixture to spaghetti. Add remaining ingredients.
In large bowl combine chicken, celery and onion. Mix well. Add soup, salt, pepper and lemon juice. Mix mayonnaise with water and add to chicken. Turn mixture into 9-inch square pan. Top with chips. Bake at 400° for 15 minutes.
Cream sugar and vegetable oil together well. Add eggs, one at a time, vanilla and sherry. Mix well. Beat in flour and in last cup add soda, baking powder and salt. Fold in apples and nuts. Bake at 325° for 40 minutes in large pan. While hot, top with glaze.
Cut bread in half horizontally; cut off a 1/2 inch slice from cut side of the one bread half. Drain pickles and stuffed olives. Brush sides of bread with oil. Layer bottom slice of bread with salami, half of pickles and olives, the cheese, the rest of pickles and olives and ham and lettuce. Put on top of bread. Cut. Makes 6 servings.
Bring all ingredients to a boil in electric skillet. Lower heat and simmer for 30 minutes, stirring occasionally.
Dissolve yeast in warm water. Beat in eggs, one at a time. Add sugar. Stir in salt, milk and margarine. Gradually add flour, stirring well. Add yeast mixture; stir very well.
In a bowl, combine contents of crust mix packages, butter, and sugar. Press into bottom of an ungreased 10-inch spring form pan. Arrange ladyfingers around edge of pan.
Mix all ingredients. Pour into 1 to 1 1/2-quart baking dish. Bake for 1 hour at 350° or until silver knife inserted in corn custard comes out clean.
Cover bottom of large cookie sheet with graham crackers. Sprinkle chopped pecans on top. Bring to boil the margarine and sugar; boil for 3 minutes. Pour over crackers and nuts. Bake for 12 minutes at 350°. Take cookies out of pan immediately; put on wax paper sprayed with Pam. If sticking to pan, put back in oven a few seconds. Cool completely; put in an airtight container.
Mix all well. Place in medium baking dish. Sprinkle 1/4 cup Parmesan cheese. Bake at 350° for 50 minutes.
In a 3-quart saucepan, combine sugar, Marshmallow Creme, milk, butter and salt. Cook over medium heat, stirring constantly. Heat mixture until it boils. Boil for 5 minutes, stirring frequently. Divide mixture; stir until melted. Pour on top of chocolate mixture. Cool and cut into pieces.
Grate onion. Peel potatoes and grate. Combine onion and potatoes; rinse and drain in a sieve. Squeeze out excess liquid. Put in a bowl and stir in egg, flour, salt and pepper.
Mix all ingredients together and roll into one-inch balls. Bake at 325° for 25 minutes. Roll in powdered sugar while still warm and then again when cooled.
Preheat oven to 400°. Spread veggies, cut in 1/2-inch wedges, in large pan. Add olive oil and toss to coat. Bake. Turn often until brown and tender, about 35 minutes. Then add parsley, thyme, salt and pepper. Cook pasta al dente. Spoon out 1/2-cup pasta cooking water. Reserve. Drain pasta. In serving bowl, toss pasta with 1/2 of the veggies, reserved liquid and cheese. Spoon rest of veggies on top. Serves 4 as a main course.
In large bowl, dissolve Jell-O in hot water; add cranberry sauce, breaking berries apart with spoon. Mix well. Add remaining ingredients and stir until evenly distributed. Pour into 11 x 9 x 2-inch glass dish and refrigerate overnight. Cut into squares and serve. Can use a mold. Contains 147 calories, 4 to 7 g fat.