HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large skillet, heat 2 tablespoons olive oil over medium-low. Add whole garlic cloves and cook until golden brown and soft (10 minutes). Remove garlic. Mash and set aside. Add onion and saute. Add tomatoes, salt and sugar. Partially cover and cook until chunky sauce forms. Remove from heat. Add mashed garlic.
Season with a dash of fun to taste and stir thoroughly. Cook slowly until done. (Or at least before your family distracts you and you burn it!)
Cook broccoli as directed. Empty in large bowl and cut in bite sizes. Add shredded cheese. Add hot cooked rice and all soups. Mix thoroughly and bake in 9 x 11-inch pan for 30 to 35 minutes or until golden brown.
Combine all ingredients in order listed, starting with oleo and ending with hot water. Bake in ungreased 9 x 13-inch pan at 350° for 30 to 35 minutes.
Mix together dry ingredients. Add water and oil. Add eggs one at a time, beating well after each addition. Pour batter into well-greased and floured Bundt pan. Bake 45 minutes at 350°. Allow cake to cool 15 minutes. Remove from pan. Drizzle with glaze of powdered sugar, lemon juice and butter.
Saute onion in butter until brown. Combine with soup, broth and chilies. Add pieces of chicken and mix well. Place layer of tortillas, layer of chicken mixture and layer of cheese in a large baking dish. Repeat layers until dish is filled. Bake at 325° for 30 minutes. Serves 6 to 8.
Save back 1 cup peanuts and combine all the other ingredients; refrigerate until firm. Remove and shape into a log or ball and roll in the reserved peanuts. Wrap loosely in foil and refrigerate overnight. Serve chilled; garnish with parsley and maraschino cherries.
Place drained hominy in a large, greased baking dish. Mix soups, pimentos and peppers. Mix part of cheese into mixture. Mix all together. Put remaining cheese on top. Cover with foil and bake at 350° for 30 to 40 minutes. Serves about 20.
Sift together and set aside the flour and salt. Combine and set aside the orange slice candy, chopped dates, walnuts or pecans and coconut. (Important: Add 1/2 cup flour mixture and mix well.) Beat until light and fluffy the margarine, sugar, eggs and vanilla. Combine soda with buttermilk and add alternately with flour mixture to the shortening mixture. Add candy mixture. Blend in by hand with rubber spatula. Put into 10-inch pan lined with wax paper. Bake at 300° for 1 hour and 45 minutes. Remove from oven.
Heat oven to 350°. Grease 13 x 9 x 2-inch baking pan. Put 3 cups of chocolate chips and water into saucepan. Place over low heat until melted. Stir occasionally. Place chocolate mixture into bowl. Add applesauce and beat with electric mixer. Add sugar and eggs until blended. Beat in flour, baking powder, salt and baking soda. Add remaining chocolate chips and nuts. Pour into 13 x 9 x 2-inch pan. Bake for 40 to 50 minutes until a toothpick inserted comes out moist, not wet. Cool and cut into 24 squares.
Mix hamburg, egg, chopped onion, bread crumbs and milk. Add salt and pepper. Shake into 1-inch balls and bake on cookie sheets in a 350° oven for 30 minutes. Put chili sauce and grape jelly into a crock-pot. Mix well. Add baked meatballs. Cook for 3 to 4 hours or until ready to serve.
Place ribs in bowl and cover with sauce, salt and pepper. Cook slow in 300° oven, covered, until tender.
Combine corn, salt, pepper and green pepper; cook in fat about 20 minutes, stirring occasionally. Serves 6 to 8.
Preheat oven to 425°. While oven is heating up, place butter in 9-inch skillet or heavy casserole dish and melt in oven until bubbling. Beat eggs with flour, milk and salt. Pour into skillet or casserole dish. Bake for 15 or 20 minutes, or until puffed and golden. Serves 2.
Place all ingredients into a blender. While blending, add 3 ice cubes at a time.
Boil first 3 ingredients 10 minutes, stirring constantly. Take off fire; add quickly peanut butter and Marshmallow Creme. Stir all together until smooth. Put out on greased cookie sheet.
Brown onions and peppers lightly in the oil. Add the beans, corn and small amount of water and simmer 1/2 hour. Then add zucchini, tomatoes, parsley and seasonings. Cook very slowly for 45 minutes. Add water when needed.
Use refrigerator biscuits. Cut hole in center of each biscuit. Deep fry in 365° oil until brown. Drain on paper towel. Shake in bag of 1/2 cup sugar mixed with 1 tablespoon cinnamon while doughnut is still hot.
Blend first 5 ingredients with pastry blender. Add egg and milk. Press dough into bottom of 9 x 13-inch cake pan and up on the sides a bit. Place rhubarb into cake shell and sprinkle with Jell-O.
In wok, steam onion and broccoli. Remove and cook steak, adding both wine and seasoning. Cook steak until medium well. Drain wok. Add onion and broccoli; salt and pepper to taste. Makes 3 servings.
Cook potatoes until done; peel and cut in chunks. Add pimientos, olives, green onions, 8 slices cheese (cut in cubes) and mayonnaise. Season with salt and pepper. Place in oblong 2-quart casserole. Top with remaining slices of cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Serves 12.
Grease a large pan. Break up 6 tortillas and lay in bottom of pan. Take half olives, onions and cheese. Layer on top of tortillas. Pour half the sauce over and start all over with tortillas. Do the same with the rest. May make three layers if you wish. Bake at 350° for 35 to 45 minutes.
Mix broth, soup and flavorings together. Sprinkle 3/4 cup rice in large buttered casserole dish. Pour soup mix over rice. Dip chicken pieces in melted oleo. Salt and pepper each piece. Place in casserole. Liquid should cover chicken. If not, add a small amount of water. Cook slowly (covered for a while) for 1 1/2 to 2 hours at 300°.
Combine all of the ingredients in a large mixing bowl and stir to mix well. Chill for at least 6 hours before serving. Yield: About 14 servings.
Grease a 9-inch pie pan. Combine cranberries, sugar and chopped walnuts. Pour this into pie pan.
Melt 1 stick margarine in a saucepan. Combine with cracker crumbs; press into a 13 x 9 x 2-inch pan. Beat remaining margarine with powdered sugar and eggs for 15 minutes. (Stop mixer off and on if it tends to overheat.) Pour mixture over cracker crumbs. Slice bananas over this. Top with pineapple and whipped topping. Dot with cherries; sprinkle with chopped nuts. Refrigerate. Better the second day. Serves 10 to 12.
Use self-rising flour and omit the baking powder, if so desired. Mix all	ingredients together;	mix well. Bake in 350° oven in an 8 x 8 x 2-inch pan or a loaf pan for 50 minutes. It will	rise, but will fall as it is removed from the oven. It will be waxy.
Put potatoes in large bowl. Add cream cheese, onion, eggs and flour. Beat at medium speed of electric mixer until ingredients are blended. Then turn on high speed and beat until light and fluffy. Taste and add salt and pepper as needed. Spoon into a greased 9-inch baking casserole. Sprinkle chip crumbs atop potatoes. With knife, poke some of crumbs into potato mixture. Bake, uncovered, in 300° oven for about 35 minutes.
Brown onion and garlic in small amount of oil or butter. Add meat and brown. Add kidney beans, catsup, chili powder, salt, pepper and water. Simmer at least 1 hour.
Cook chicken with bay leaf and celery for 20 to 30 minutes, until done. Save broth. Cut up chicken. Add 1/2 cup celery and onion; mix. Mix Cool Whip and dressing; add to first mixture. Mix. Add salt and pepper to taste. Add grapes. Chill at least 3 hours. Can add slivered almonds or raisins. Serves 8.
Mix first 3 ingredients together. Beat until thick. Add a few spoons of Cool Whip to this mixture. Layer vanilla wafers and bananas. Spread Cool Whip on top. Sprinkle a few crushed vanilla wafers on top.
Marinate chicken in lime juice, garlic, chili powder and cumin for about 15 minutes. Saute the chicken in the oil until done, then add the onion and pepper. Stir in the salsa. Spoon onto the tortillas and top with cheese.
Boil ham bone and onions for 1 1/2 to 2 hours. Take bone out. Cut meat off bone. Cut potatoes into chunks and put in the broth with meat chunks. When potatoes are almost done, mix up noodles.
Mix all ingredients except popcorn and soda in bowl. Microwave on High 2 minutes and stir, 1 minute and stir, 1 minute and stir. Add soda, it will foam. Pour over popcorn in brown paper grocery bag and shake. Place folded bag in microwave for 1 minute and shake 2 times and for 30 seconds and shake 2 times. Pour on baking sheet to dry. When dry, store in airtight container.
Boil or steam broccoli until tender. Drain. Boil chicken until done; remove bones and cut into pieces. In a 9 x 12-inch casserole dish, layer the following ingredients: cream of chicken soup, broccoli (salt and pepper to taste), sprinkle half of the cheese, chicken, sprinkle rest of cheese, cream of mushroom soup and cracker crumbs. Bake in 350° oven for about 20 minutes. Serves 6 to 8.
Mix drained pineapple and orange pieces. Add cottage cheese and mix well. Pour dry Jell-O powder over mixture and stir well. Add Cool Whip and stir. Pour into a large salad bowl and refrigerate. Sets quickly and keeps well.
Grease a 9 x 13-inch baking pan. Mix all ingredients, adding cornbread mix last. Pour in baking pan and bake at 350° for 30 to 35 minutes.
Mix all together; put in a 9 x 13-inch baking pan. Cover with foil; put in refrigerator overnight. Bake the next day for 1 hour at 325°, or until hot. Makes 6 servings.
Add milk and sugar to rice. Cook slowly for approximately 25 minutes, until milk is gone. Cool. Stir in whipped cream. Drain raspberries, reserving juice. Add cornstarch to juice; heat until smooth. Add raspberries and cook an additional 3 minutes. Cool and top over rice.
In saute pan, heat olive oil and saute garlic and shallot; add ground pepper and salt. Strain ingredients from oil and place chicken breasts in oil. Split breasts before cooking. Brown 3 minutes on each side at medium-high heat so breasts are sealed. Add 1/4 cup wine and cover for 5 minutes. Remove chicken breasts from pan. Add carrots. Return garlic and shallot to pan. Add butter to pan. Cook until carrots begin to turn brown. Add bell pepper. Add cayenne pepper; remove vegetables. Add rest of wine, Worcestershire sauce, sugar*, raisins, oregano and parsley. Deglaze pan and reduce heat to a simmer and let sauce reduce. Rice the potatoes. Pour thin layer sauce in plate. Place chicken breasts in center; layer carrots over chicken and sprinkle riced potatoes on top and pour sauce over that. Add a slice of fresh bread and garnish with broccoli.
Thaw spinach and heat in microwave. Add to warm cooked rice along with cheese and margarine. Stir well until cheese and margarine are melted. Place in casserole dish and bake until set well. Bake at 300° for 20 minutes. Season to taste.
Mix sugar, flour and margarine. Add eggs, one at a time. Add Karo and mix well. Add flavoring and pecans. Pour into 2 unbaked pie shells. Bake at 300° for 1 hour.
Bake cake as directed in a 9 x 13-inch pan. Poke holes with fork and pour pineapple juice over cake while hot. Mix pudding with milk and vanilla. Stir until it starts to thicken. Pour over cake. After pudding sets, cover cake with Cool Whip. Refrigerate until served.
Crumble slices of stale bread and soak in milk. Add ground beef (chuck) and onion (finely chopped) and sauteed in butter; add beaten eggs, uncooked white cornmeal, salt, pepper and a little nutmeg. Combine the mixture thoroughly and let it stand for 1 hour or more.
Melt margarine in heavy skillet over low heat. Add apples, stirring until coated with margarine. Cover and saute, shaking skillet occasionally to prevent sticking, 5 to 10 minutes or until apples are tender. Sprinkle with sugar and cinnamon. Serves 4.
Cook macaroni in boiling salted water for 10 minutes or until tender; drain and set aside. Drain fish liquid and add to it enough milk to make 2 cups of liquid. Flake fish.
Heat oven to 400°. Heat water and butter to a rolling boil in saucepan. Stir in flour. Stir vigorously over low heat until mixture forms ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat until smooth. Drop from spoon onto ungreased baking sheet into mounds 3-inches apart. Bake 45 to 50 minutes or until puffed, golden brown and dry. Allow to cool slowly. Fill with filling. Makes 10 to 12 large puffs.
Mix together in large bowl, margarine and brown sugar until light and fluffy.	Beat in egg, orange rind and orange juice. Add flour and mix until	smooth. Stir in dates and walnuts. Bake for 25 to 30 minutes at 350°. Make frosting and add to top of bars when cool.
Follow directions on box in preparing fried rice. Fry the potato, add onion, green pepper, mushrooms, bean sprouts, fried rice, eggs, spice salt, pepper, soy sauce. Cook on low heat about 20 minutes.
Combine first 7 ingredients, mixing well. Shape into 1-inch balls. Brown in margarine. Drain on paper towels. Place in 9 x 13-inch baking dish. Combine preserves and barbecue sauce; mix well. Pour evenly over meatballs. Bake at 350° for 30 minutes. Serve in chafing dish. Yield: 7 1/2 dozen.
Mix the first 6 ingredients together. Make a hole in the dry ingredients and add the oil, eggs, water and pumpkin. Mix together well. Then mix in pecans. Grease and flour two loaf pans. Fill each with 1/2 of the mixture. Bake at 350° for 1 hour. You can substitute walnuts for pecans.
Brown meat and onions; drain. Add salt and pepper. Saute zucchini and green pepper in margarine for 5 minutes. Add dill weed. Make crust from the dough. Place meat and half of the cheese, then the vegetables in pie shell. Add remainder of cheese and top with tomato slices. Bake at 375° for 25 minutes. Let stand about 5 minutes before serving. Serve with sour cream or plain yogurt topping.
Melt caramels and 1/3 cup evaporated milk over low heat until smooth. Combine 1/4 cup evaporated milk, cake mix and margarine; mix well. Press 1/2 cake mixture into 13 x 9-inch ungreased pan. Bake 6 minutes at 350°.
Preheat oven to 350°. Spread 1 cup cracker crumbs in a greased 8 x 11-inch baking dish. In large skillet melt 1/4 cup butter over medium heat. Add onions. Cook until tender. Spoon onions over cracker crumbs. In same skillet, melt 1/4 cup butter. Stir in flour, salt and pepper. Cook 1 minute. Gradually stir in milk. Stir constantly. Cook until thickened. Add cheese and stir until smooth. Pour cheese mixture over onions. Sprinkle with remaining cracker crumbs. Bake 25 to 30 minutes. Garnish with red pepper and jalapenos.
Pour boiling water over soda and mix in the remaining ingredients and enough flour to handle. May be dropped or rolled out. Bake at 375° for 8 to 10 minutes.
Mix together the cream of chicken soup and sherry. Saute margarine and add dressing. Place soup mixture over chicken and cheese. Put dressing over all and bake at 350°, uncovered, for 1 hour and 20 minutes. Freezes beautifully. Serve with rice. Makes 8 servings.
Split muffin and toast lightly. Spread a little butter or margarine on top along with a tablespoon of spaghetti sauce. Lay one or two slices of cheese on top of sauce. Place muffin pizza under the broiler and heat until cheese is melted.
Combine sugar and cinnamon in a small bowl. Roll warm muffins in melted butter, then in sugar mixture. Serve warm. Yields 8 to 10 muffins.
Use no salt! Mash softened cream cheese with a fork, then add 1/2 cup mayonnaise. Mix well. Stir in 1/2 cup chopped pecans, salad olives, olive juice and a dash of pepper. Do not add salt! Mix well.
Brown chops in hot fat; sprinkle with salt and salt. Place in baking dish; top with apple ring.
Mix whipped topping and condensed milk. Add frozen lemonade (do not dilute or unthaw). Mix all ingredients well. Pour into 2 pie shells (either baked and cooled pastry or graham cracker, your choice). Let it stand in refrigerator several hours or overnight. Serve cold.
Mix Eagle Brand milk and lemon juice together. Drain pineapple good to mix into milk and lemon juice. Add pecans and Cool Whip and mix. Divide into the 2 crusts. Put plastic cover on pie and freeze until ready to use. Take out 1/2 hour before serving.
Cook and drain well the broccoli. Beat egg. Add butter and soup; mix well. Stir in broccoli, cheese and onion. Sprinkle with bread crumbs; dot with paprika. Bake at 350° for 30 minutes.
Cream butter, sugar and eggs. Add cocoa, vanilla and food coloring. Beat well. Then add flour and milk. Mix well. Bake in a 350° oven until done. Cool and frost as desired.
Beat eggs and sugar. Add melted butter, salt, milk and spices. Blend egg mixture with mashed sweet potatoes and lemon or orange juice. Pour into unbaked pie shell or 1 1/2-quart baking dish. Garnish with pecan halves, if desired. Bake in preheated 400° oven for 10 minutes. Reduce temperature to 375°; bake 40 minutes longer, or until golden brown. Serve plain or with whipped cream or vanilla ice cream. Serves 6 to 8.
Heat oven to 375°. Mix shortening, sugars, egg and vanilla. Stir in remaining ingredients thoroughly (dough will be stiff). Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until set but not hard, 9 to 11 minutes. Cool about 3 minutes before removing from cookie sheet. Makes about 3 dozen cookies.
Boil first 3 ingredients, then add next 3 ingredients. Pour over popped popcorn. Pile on greased cookie sheets. Bake at 250° for 1 hour. Stir often. Yields 6 to 8 quarts. Put in decorator canister for a great gift idea.
Mix all ingredients. Cover and refrigerate at least 1 hour. Makes about 1 cup dip. Serving per tablespoon contains 7 calories and 0 gm fat.
Brown beef; drain. Layer all ingredients in a casserole dish as follows: seasoning to taste as you go, beef, beans, potatoes, onion and soup. Cover and bake 1 hour at 350°. Remove cover and bake 30 minutes.
Brown sausage, pepper, garlic and onion. Add cream, cheese, parsley and marjoram. Blend together and mix into cooked kluski noodles.
Mix all ingredients together and bake 4 hours covered at 300°. Do not remove cover for 4 hours.
Brown and drain hamburg and sausage. Add spices and mushrooms. Add sauce to mak a thick scurry (too thin will make pie runny). Simmer while preparing pie, stirring regularly. Grease large pan with butter. Cook spaghetti and drain. Mix eggs in a small bowl. Pour (well rinsed with cold water) spaghetti in large bowl. Melt stick of butter and pour over spaghetti, stir in eggs and Parmesan cheese. Mix good (may have to use hands). Form a thick crust in pan heavier around the edges, fairly thick on bottom. Spread Ricotta cheese over entire bottom. Fill pan about halfway up with sauce, then sprinkle half of Mozzarella cheese, put balance of sauce, then sprinkle balance of Mozzarella cheese over top. Bake at 350° for 45 minutes or until cheese is brown. Let cool for about 10 minutes before cutting.
Mix together, store and use as needed. When ready to serve, when given in a special container.
Beat eggs with water, add mixes slowly; add melted butter and chocolate chips. Cook in greased, floured tube pan at 325° for 50 minutes.
Morning preparations: Mix the first 7 ingredients in a large pot and bring to a boil. Let mixture cool completely.
Preheat the oven to 475°. Into a bowl, sift together the self-rising flour, cake flour, baking powder, baking soda, sugar and salt. Using your fingers or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs. Add the buttermilk, cheese, and green onions and using your hands or a rubber spatula, stir just until the buttermilk and flour come together to form a dough, being careful not to overmix.
In small pot, mix and heat first six ingredients. Pour over chicken breasts. Bake at 350° for 40 minutes. Serve over rice.
Fifteen minutes before you serve, heat tortillas in a 325° oven until crisp. In a soup pot, saute onion and garlic in oil until soft. Stir in chili powder and oregano. Stir in tomatoes, broth and water. Bring to a boil, then simmer for a few minutes. Add green pepper and corn. Add salt and pepper to taste.
Drain and chill 1 large can apricots, chopped. Add 1 large can crushed pineapple (reserve juice). Dissolve apricot Jell-O in 2 cups hot water. Add reserved juice and chill until slightly congealed. Add miniature marshmallows and drained fruit. Pour and chill in 9 x 13-inch baking dish until set.
Dump the fruit cocktail and the pie filling in a 9 x 13-inch cake pan. Sprinkle the cake mix over the cherries. Dot with the margarine. Add the pecans, if desired. Bake in oven at 325°.
Beat the above ingredients for 4 minutes. Then add oranges and beat until pieces are small. Pour into greased and floured 9 x 13-inch pan. Bake 25-30 minutes at 350°.
Brush cut side of each roll with olive oil; place on baking sheet. Broil 6-inches from heat (with electric oven door partially opened) 2 minutes or until lightly browned. Place cheese evenly on each roll. Sprinkle lightly with garlic powder. Place tomatoes over cheese; drizzle with balsamic vinegar and sprinkle with mint. Serve on lettuce leaves and garnish, if desired. Serve immediately. Yield: 6 servings.
Tear bread; place in greased 13 x 9 x 2-inch baking dish. Brown sausage; drain. Spoon sausage over bread. Sprinkle grated cheese over sausage. Beat eggs with milk, salt and pepper; pour this mixture in baking dish over other ingredients.
Place bread and ham cubes in 9 x 13-inch pan. Combine milk, eggs, cheese and seasonings in blender. Blend until cheese is grated. Stir in chilies. Pour over bread and ham, making sure all cubes are moistened. Let stand in refrigerator overnight. Bake at 350° for 1 hour.
Mix or blend all of the ingredients except pie filling until very smooth and then pour into your graham cracker crust pie shell. Let stand in refrigerator for at least about 30 minutes, then add the cherry pie filling on top and let it stand at least another 30 minutes. Pie should be now ready to serve.
Combine first 6 ingredients; mix well. Add egg and buttermilk. Stir until smooth. Place bacon drippings in a 9-inch cast-iron skillet. Heat at 425° for 5 minutes. Remove skillet from oven and pour hot drippings into batter; mix well. Quickly pour batter into skillet. Bake at 425° for 20 to 25 minutes or until golden.
Melt butter, add onions and celery and saute. Add mushrooms, water, beef consomme and wild rice. Cover and simmer 1 1/2 hours.
Brown beef in skillet and drain. Add meat to crock-pot with remaining ingredients. Cover and cook on low heat 6 to 8 hours. Add fresh chopped peppers and red onions.
Cream shortening and sugar. Add eggs and flavoring. Gradually add flour, baking powder and salt mixture. Fold in dry cereal and coconut, chips or raisins. Roll in small balls and place on buttered cookie sheet. Bake 10 to 12 minutes at 350°.
Bring crescent rolls and cream cheese to room temperature. Spread 1 package of rolls in a 9 x 13-inch pan.
In 9-inch pan, combine nuts, brown sugar and butter. Spread evenly on bottom of pan. Place bottom pie crust over pecan mixture in pan. In a large bowl, combine remaining ingredients. Spoon into crust lined pan. Top with second crust and flute. Cut slits in several places. Bake at 350° for 45 to 55 minutes or until crust is browned and apples are tender. Cool pie 5 minutes. Place serving plate over pie and invert. Carefully remove pie pan. Some nuts may remain in pan; place them on pie with knife or spatula. Cool at least 1 hour before serving.
Preheat oven to 350°. Thaw and drain frozen broccoli in microwave. Mix in eggs, sour cream and cornbread mix. Pour mixture in ungreased 11 x 14-inch pan. Bake approximately 30 to 35 minutes, until golden brown.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well. Chill. Place a drinking glass in center of serving platter. Drop rounded tablespoonfuls of mixture to form ring around glass. Shape with a spatula to form "wreath". Remove glass. Garnish top with chopped parsley to look like wreath greeneries. Serve with crackers.