HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil onion. Cook chicken and cut into bite size pieces. Mix everything together in a 9 x 13-inch dish. Make biscuits and place on top of mixture (make biscuits very thin). Bake at 475° until biscuits are done.
Before you start, check the rum to make sure the quality is good. Select a large measuring bowl, measuring cup, etc. and check the rum again. With an electric mixer, beat 1 cup butter in the fuffy bowl. Add 1 teaspoon sugar and beat. Meanwhile check the rum again. Add 3 large eggs, 2 cups fried druit and beat unitl very high. If druit sticks in beaters, pry out with a screwdriver. Taste the rum again. Add 3 cups baking powder, one pint of rum, one seaspoon of tada and one cup of pepper. Stir in 1/2 pint lemon juice and fold in the chopped buttermilk and strained nuts. Add one bablespoon of scrown sugar or whatever color you have. Check the rum again. Turn pan to 350 degrees, grease oven and pour the whole mess in. Sample rum while waiting.
Let first 5 ingredients stand in the refrigerator for several hours. Then add 1 package of Dream Whip without vanilla, 1 cup chopped nuts and 3 cubed bananas. Fold all this together and put into paper cups placed in muffin tins. Place into freezer until firm, then you can place in Ziploc bags.
Mix together chili and Cheez Whiz in crock-pot (small one works nice). Stir occasionally. Serve with chips.
Sprinkle ribs with garlic salt (optional). Mix ingredients, coat ribs on both sides and put in glass pan to marinate overnight. Fill the bottom of a broiler pan with water, cover pan rack with aluminum foil and put ribs on rack. Cover loosely with foil, bake at 350° for 1/2 hour per pound. Baste with sauce frequently. Towards end of cooking, remove covering foil.
Cook spaghetti according to package directions. Drain and mix together with other ingredients. Reserve 1 cup cheese. Pour in	greased casserole dish. Spread remaining cheese on top. Bake at 350° for about 30 minutes or until cheese is melted and lightly browned.
Melt in microwave peanut butter, chocolate chips and one stick of margarine in a large bowl. Stir in the Rice Chex. Put into a paper bag and add little amounts of powdered sugar and shake until the Rice Chex are fully coated.
Mix flour and oleo until crumbly; press into bottom of a 13 x 9-inch pan. Bake at 350° for 15 minutes. Cool.
In a medium saucepan, slowly combine the vinegar and mustard, whisking to make a smooth mixture. Cover and refrigerate overnight. Add sugar and eggs; cook over medium heat, stirring constantly, until mixture comes to a boil. Cook for about 30 seconds or a little more, until mixture coats a spoon. Remove from heat; pour into hot, sterilized jars. Cool. Cover and refrigerate. If this is stored for a long time, it may need stirring before using.
Place pineapple in a saucepan; bring to a boil, stirring constantly. Remove from heat. Add gelatin, stirring until completely dissolved. Stir in buttermilk, coconut and pecans. Cool. Fold in whipped topping. Pour into a 13 x 9 x 2-inch pan or dish. Chill until firm. Yields 15 servings.
Cover limas with water and bring to a rapid boil. Stir in baking soda; water will turn green. Pour off; add fresh water. Parboil 3 times or until water boils clear. Add chopped onion, meat and pepper to taste. Do not salt until beans have cooked long enough to taste saltiness of meat. Cook until beans are tender, about 1 hour. Pour off excess stock and save for adding to leftover beans or soup. Lift tomatoes from juice in can, chop and add to beans. To about 2 quarts of cooked beans, add 2 tablespoons vinegar and 2 heaping tablespoonfuls brown sugar. Salt and season to taste. Pour into baking dish, cover with sliced ham or bacon, sprinkle with brown sugar and dot with butter. Bake 1 hour in moderate oven. Add tomato juice to excess bean stock for soup.
Wash beans; put in a large pot with the water or stock and 1 tablespoon oil. Cover tightly and bring to a boil, then reduce to a simmer for 2 1/2 hours or until beans are tender.
Dissolve bouillon cubes in boiling water. Pour into 20 x 14-inch oven cooking bag. Add rice, carrots, celery and onion. Place bag in baking pan. Evenly spread out rice mixture. Sprinkle chicken with marjoram, salt and pepper. Place on top of rice, close bag and make slit in top of bag. Bake at 350° for one hour.
Cook over low heat to 238° or soft ball stage. Pour in greased 8 x 8-inch pan; cut into squares when hard. A nicer alternative is to get the small brown candy cases from See's and plunk a spoonful into each one. This makes the candy easier to serve or to package for mailing.
Beat together milk and pumpkin. When smooth, add vanilla pudding, pumpkin spice and cinnamon. Beat well. Fold in Cool Whip. Pour into graham cracker pie shell or regular pie shell that has already been baked and cooled.
Grease and flour two 9-inch layer pans or 13 x 9-inch oblong pan (large tube pan works well also and is my choice).
For each egg, prick hole in each end of egg, making it larger on the broader end. Bow out the egg. Carefully rinse out the inside of each egg. Place on wax papered cookie sheet and allow to dry in 200° oven for 1/2 hour. Melt chocolate chips (6 ounces will fill one large egg) over low heat. Place each egg in egg cup or tray. Fill with chocolate using a baby spoon and tiny funnel. It may look full and need to be gently tapped to settle chocolate down. Add more chocolate until it is genuinely full. Whip chocolate off shell and chill overnight. Decorate with paint, glitter or whatever you like. Covered with sequins is spectacular. These are a little bit of work but are a huge hit with the little ones.
Cook sweet potatoes to just tender, about 30 minutes. Drain, cool and peel. In large bowl, mash potatoes. Stir in oleo, sugar and raisins.
Put broiler pan 8 to 10-inches from heat and preheat broiler. In a shallow bowl, combine oil and mustard. Dip steaks into mixture, then into the onions, coating completely. Place steaks on a rimmed baking sheet and broil for 3 to 4 minutes on each side.
Bring first 4 ingredients to boil. Add flour and cocoa to mixture. Mix eggs, soda, sour cream and vanilla together and add to mixture. Pour into 13 x 9-inch pan. Bake at 400° for 20 minutes.
Put nuts in bottom of crock pot. Layer other ingredients. Cook on low 1 hour without stirring. After 1 hour stir well. Cook on low another hour. Add 2 tsp. vanilla. Drop on wax paper.
Fold dry pudding mix into the whipped topping. Use medium-size salad bowl. Add the drained pineapple. Add the miniature marshmallows. Mix well. Chill for 2 to 3 hours or overnight, if possible. Serve right away.
Preheat oven to 350°. Break bread into pieces as if for stuffing unless you are using cubed plain stuffing pieces. Add soup, 1/2 stick melted margarine and eggs and blend well. Pour into 9 x 13-inch pan that has been greased. Sprinkle crushed potato chips and 1/2 stick margarine (or butter) over casserole. Bake at 350° for 1 hour or until set.
Heat oven to 350°. Grease 10-inch pie plate. Beat all ingredients until smooth. Pour into plate. Bake until knife inserted in center comes out clean (50 to 55 minutes). Garnish with whipped cream if desired.
Sprinkle steaks with salt and pepper. Brown in shortening in large iron skillet; drain. Mix remaining ingredients. Pour around chops. Bake in 350° oven 45 minutes or until tender. Stir gravy. Makes 4 servings.
Saute onions, bell pepper and celery in margarine until tender. Add shrimp or crawfish. Cook 7 minutes. Add 2 cups of water. Bring to a boil. Add noodles; cook 7 minutes. Add seasoning to taste. Melt Velveeta and add the half and half to noodles.
Simmer celery, onions and chicken broth 15 to 20 minutes. Mix with chicken, soup and butter. Top with noodles and nuts. Bake 30 minutes at 350°.
Boil and stir margarine, sugar and dates for 3 minutes. Add Rice Krispies and pecans. Form into small balls and roll in powdered sugar.
Preheat oven to 425°. Combine 1 cup of corn flake crumbs with milk. Mix in remaining ingredients. Form into 1-inch balls. Roll in remaining corn flake crumbs. Place on greased pan and bake 10 to 15 minutes.
Heat skillet and add butter or oil. Saute carrots for 10 minutes. Add juice, spices and raisins. Cover and simmer until carrots are tender and most of the juice is absorbed.
In a 2-quart glass dish, combine peanuts, sugar, syrup and salt. Cover and microwave on High 4 minutes. Remove; stir. Replace cover and microwave again for 4 minutes. Add vanilla and margarine; cover and microwave for 2 minutes. Add sifted baking soda; stir swiftly and pour onto greased cookie sheet. Spread thinly; allow to cool. Break up and store in an airtight container.
Heat over medium heat the first 4 ingredients, stirring constantly. Cook until mixture turns amber colored and begins to emit a light smoke. (This usually takes between 10 or 15 minutes.)
Cube or shred cabbage; add cubed ham, cream, flour and seasonings. Cook just until tender. You may add a little milk if more liquid is needed. Slow heat is the secret.
Melt chocolate and shortening over low-heat. Remove from heat, add sugar and blend. Add eggs and blend; add flour and salt and blend. Mix in nuts. Bake at 325° for 25 minutes in lightly greased pan.
In a large, heavy pan, cook onion and garlic with basil in butter until tender. Stir in golden mushroom soup and water. Add remaining ingredients. Bring to a boil. Reduce heat and cook ten minutes or until noodles are done.
Line 2 cookie sheets with foil, place crackers on cookie sheet in single layer. Cover with layer of almonds. Heat oven to 300°. On stove: melt butter and sugar, bring to a boil. On low heat, cook for 3 minutes, stirring constantly. Use spoon to drizzle all over crackers. Bake in oven for 15 minutes. Be sure rack is set on on above center in oven. Cool on counter and cut, one at a time, carefully.
Boil sugar and water for 3 minutes and cool. Add rest of the juices and chill. Just before serving, add chilled ginger ale. Makes 50 servings.
Cream butter and sugar. Add beaten eggs, 3 cups flour, salt and baking powder. Mix 1 cup flour with nuts and fruit. Mix with other ingredients. Bake 3 hours at 250°.
Combine first 4 ingredients. Pour Miracle Whip, sugar and vinegar over ingredients. Mix well. You may add additional Miracle Whip to suit your taste.
Mix the ingredients and bring to a boil. Add fresh dill and 2 cloves garlic to each 1 quart pickle jar. Wash and drain pickling cucumbers and pack into jars. Pour boiling salt and vinegar solution over cukes and seal jars.
Beat egg whites until stiff, adding sugar gradually. Beat in baking powder. Fold in crackers, nuts and vanilla. Spread in greased 9 inch pie plate. Bake 40 minutes at 300°. When cool, top with peach slices and whipped cream.
Mix together. Let rise. Spread on pizza pan, then put on your favorite toppings and bake.
Wash strawberries and drain. Place in crust. Pour prepared jello over strawberries. Chill in fridge. Serve with Cool Whip.
Mix well and pour into shallow casserole. Top with cheese and mixture of crumbs and butter. Sprinkle with almonds. Bake at 350° for 30 minutes.
Cream the butter and sugar. Blend in the milk and vanilla. Stir in the flour, cherries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut, coating outside. Wrap in wax paper or plastic. Chill 2 hours. Cut into 1/4-inch thick slices. Bake at 375° for 12 minutes on ungreased sheet pan.
Bring syrup and sugar to a boil in a small saucepan. Slowly pour over beaten eggs, beating constantly to blend. Add butter; stir until melted. Stir in salt, vanilla, lemon juice, cereal, coconut and milk. Pour into unbaked pie shell. Bake at 375° about 30 minutes or until top is set and lightly browned. Serve warm or cooled with or without whipped topping.
Spray Bundt pan well with Pam. Take rolls (thawed) and spread in pan. In layers, pour brown sugar, nuts, dry butterscotch pudding and melted butter over rolls. Cover with cloth and let sit out overnight. Bake the next morning for 35 minutes at 350°.
Put in large bowl; make a stiff mix of ingredients. Put a little oil on top. Cover; let rise overnight or until double in size. Punch down. Knead 50 times. Divide in half. Roll 1/2 as flat as you can. Spread softened cream cheese. Spread over entire area. Spread pie mix of your choice over cream mix. Fold over the sides of dough to cover pie mix. Let rise again. Bake at 350° for 20 minutes. Mix powdered sugar and small amount of milk. Spread over cake. Sprinkle toasted almonds over cake. Take remaining dough and make into rolls; let them touch each other. Rise until double. Bake at 350° for 20 minutes.
Spread crescent dough on a greased cookie sheet. Press to form crust. Bake 10 minutes at 350°.
Pare apples and slice thin. Combine Sugar Twin, flour, spices and salt. Mix with apples. Line pie plate with pastry. Fill with apple mixture and dot with butter. Adjust top crust. Sprinkle with Sugar Twin. Bake at 400° for 50 minutes or until done.
Mix sugar and Karo together; bring to boil over medium heat. Add peanuts when mixture reaches 270°. Continue to cook until 290°. Remove from heat. Add baking soda. Beat with wooden spoon until you reach a nice, warm, brown color. Turn out onto well-buttered cookie sheet. Let cool and break into pieces.
Roll pork chops into flour; brown until golden. Cook potatoes until almost done. Put in bottom of baking dish. Mix sour cream and mushroom soup; thin with milk. Pour over potatoes.
In medium bowl, mix dry ingredients. In small bowl mix eggs, oil and milk. Add to dry mixture and mix. (Batter should be lumpy.) For standard size pancakes use a 1/4 c measuring cup to pour out batter.
Combine eggplant, Worcestershire sauce, salt, pepper and water. Cook on medium-high until cooked down and most of the water has evaporated. Mix butter with cracker crumbs. Spray casserole pan with Pam or lightly grease. Place 1/2-inch of cracker crumbs in baking dish. Add eggplant and crackers, leaving enough crackers for a top covering. Mix egg and milk and pour over top of casserole. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes or until golden brown.
Mix milk, sugar, cocoa, and butter in saucepan. Bring to a boil and boil for two minutes. Remove from heat, add peanut butter and stir until mixed. Add vanilla and then oats. Drop by spoonfuls onto waxed paper. Cool.
Cream together sugar and butter. Add eggs and vanilla. Add dry ingredients and mix until blended. Fold in almonds. Shape into a roll the same length as your cookie sheet. Flatten to 1/2 inch thick and 3 inches wide. Bake at 350° until browned. Cut into cookies at 1/2 inch intervals. Turn over and place back in oven to brown the other side.
Cream sugar with shortening. Add eggs and beat well. Add pecans, soda and milk. Add flour, salt, vanilla and bananas. Mix well. Bake in loaf or layer pan at 350° about 35 minutes.
Mix instant pudding with 3 cups milk; add Cool Whip. Layer pan with graham crackers. Spread 1/2 pudding mix over graham crackers. Layer graham crackers on top of mix. Spread remaining half of pudding on top of graham crackers. Layer graham crackers on top. Spread fudge frosting over top layer of graham crackers generously. Refrigerate several hours or overnight.
Chop up 3 to 4 cups lettuce. Place in large bowl or oblong pan. Sprinkle with salt, pepper and approximately 1 teaspoon sugar. Layer with sliced hard-boiled eggs, salt and pepper. Sprinkle peas (I never use whole box). Layer remaining lettuce. Top with bacon bits and then Cheddar cheese. Seal top of salad with mayonnaise. Decorate with scallions.
Cook green string beans until still firm. Pack in jars. To each pint jar, add 1/4 scant teaspoon red pepper, 1 clove garlic and 1 head dill or 1/4 teaspoon dill seed. Heat vinegar, water and salt. Bring to a boil. Pour into jars. Seal.
Grease a 9 x 13-inch baking pan; set aside. Preheat oven to 375°. Combine chocolate chips and butter in a large saucepan. Melt over low heat, stirring constantly. Remove from heat. Combine eggs, salt and sugar; blend well. Add to chocolate mixture. Stir in flour, baking powder and vanilla until well blended. Stir in nuts, if desired. Pour into prepared pan. Bake for 25 minutes or until brownie begins to pull away from edge of pan. Let stand until cool. Cut into bars.
Combine all ingredients. Store in an airtight container. Use 2 to 3 teaspoons per cup of hot water.
Combine fruits; sprinkle with lemon juice. Chill. Fold whipped cream into mayonnaise. Fold into fruit mixture. Serve on greens. Top with coconut.
Combine lemon juice, peel and sugar, stirring until dissolved. Set aside. Pour boiling water over tea bags. Steep 15 minutes in a covered container; strain. Combine lemon juice and tea mixture. Cover tightly and refrigerate.
Cook ham and potatoes until potatoes are almost done. Add noodles and cook for 12 to 15 minutes. Then add tomato juice and sauce and simmer until done.
Heat 2 teaspoons olive oil in large skillet. Add meat, bell peppers, and onion. Cook over medium-high heat 5 minutes or until meat has browned. Add chili powder, cumin, and tomatoes. Cover and simmer 5 minutes. Stir in beans and heat through.
Mix ingredients together very well until you can handle with your hands. Roll into little balls; press with fork dipped in flour. Bake about 10 minutes in 350° oven. These brown very fast on bottom, so watch them closely. Yes, these are all the ingredients.
Dissolve Jell-O in boiling water; add sherbet and stir until blended. Add other ingredients. Fold in whipped cream last. Add 1 cup chopped nuts, if desired.
Grease a 9 x 13-inch baking pan. In a large bowl, combine ingredients in order given. Mix well and add 1 cup chopped nuts, if desired. Put in pan. Bake at 350° for 30 minutes. Check at 25 minutes, if you like brownies chewy. Frost, if desired.
According to what vegetables you decide to use, blanch mixed vegetables for 3 minutes and cook squash in boiling water for 10 minutes. Drain well. In saucepan over heat, melt butter, then add flour and stir in milk. Cook until thickened. Remove from heat and set aside. Beat egg yolks until fairly stiff and add to sauce. Add seasonings and mix well. Add vegetables of choice. Beat egg whites until stiff and fold into mixture.
Heat oven to 375°. Shape dough into 1-inch balls. Roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown.
Mix and drop by teaspoon into cupcake pans prepared with oil. Bake at 425° until light brown.
Soak and cook pinto beans until done, 3 to 4 hours. Brown chili grind or chuck (chili grind is better, or buy a roast and have them run it through the coarse grinder). Brown until the red is gone. Drain fat. Saute onion and bell pepper and cook 5 minutes. Drain.
*If you don't like your spaghetti hot, use a can of diced tomatoes instead of the Ro-Tel.
Spread muffins with mixture. Set on cookie sheet and freeze. When frozen, wrap until ready to serve. Broil until bubbly. Cut into four pieces.
Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Add chicken; cook and stir until browned, breaking into pieces with fork. Remove chicken; drain fat from skillet. Add celery, onions and garlic to skillet; cook and stir over medium heat 5 to 7 minutes or until tender. Sprinkle with chili powder, cumin, allspice, cinnamon and pepper; cook and stir 1 minute. Return chicken to skillet. Stir in tomatoes with juice, beans and chicken broth; heat to a boil. Reduce heat to low and simmer, uncovered, 15 minutes.
Marinate chicken wings anywhere from 6 to 24 hours. Remove from marinade and bake in a 350° oven for 60 minutes. You can also use marinade for pork or beef. Delicious! Yield: 24 wings.
Cook and clean shrimp. Saute veggies in butter and some water. Add tomatoes, tomato sauce, flour, sugar and spices. Add peas. Cook this all together for a few minutes, until it is well mixed, then simmer about 1/2 hour. If it seems to be getting too thin, add more flour. If it is getting too thick, add hot water. Add shrimp to mixture about 15 to 20 minutes before serving. Serve over cooked rice.
Brown diced bacon in large skillet. Remove bits from drippings and reserve for garnish. Saute onion in bacon grease until tender. Add remaining ingredients and stir until mixture begins to boil. Reduce heat and simmer uncovered 30 minutes. Garnish with bacon before serving.
Mix together in a medium bowl all the ingredients except the cocktail sauce. Shape into a ball. Place in middle of a serving dish and cover with clear wrap. Refrigerate. To serve, pour the cocktail sauce over the ball and decorate dish with crackers.
Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Add pecans; beat until well blended. Refrigerate dough about 1 hour or until firm enough to handle.
Trim ends of zucchini. Cook, covered, in boiling, salted water for 5 to 8 minutes. Drain and cut in half lengthwise. Scoop out centers; chop.
In a 9 x 13 x 2-inch Pyrex, layer bread cubes, cheese, bread cubes and cheese. Top with sausage that has been fried, crumbled and drained.
Brown stew beef in oil about 5 minutes. Add water, salt, pepper, potatoes, turnip, carrots, celery, onion, bouquet sauce, bouillon cube and bay leaf. Cook over medium heat for about 1 1/2 hours or in oven at 350° for 1 1/2 hours. Mix flour and 1/2 cup water (cold). Add to stew beef to thicken for gravy.
Cover and cook onion in margarine in 3-quart saucepan over low heat, stirring occasionally, until tender, 20 to 30 minutes. Add beef broth, water, bay leaf, pepper and thyme. Heat to boiling and reduce heat. Cover and simmer 15 minutes. Set oven on broil and/or 550°. Place bread slices on cookie sheet. Broil with tops about 5 inches from heat until golden brown, about 1 minute. Turn; broil until golden brown. Place bread in 4 ovenproof bowls or individual casseroles. Add broth; top with Swiss cheese. Sprinkle with Parmesan cheese. Place bowls on cookie sheet. Broil with cheese about 5 inches from heat just until cheese is melted and golden brown, 1 to 2 minutes. Serve with additional French bread if desired. Makes 4 servings.
Combine soup mix, sour cream, broccoli and 3/4 cup cheese. Pour into a 1 quart casserole dish. Top with remaining cheese. Bake at 350° for 30 minutes.
Bake pie shell. Mix sugar, water and cream of tartar, let come to boil. Drop in crackers; let boil 2 minutes. Put in pie shell. Put margarine and cinnamon on top. Bake in 350° oven and let brown.
Combine beans and garlic in food processor, using on-off motion until smooth (do not puree). Transfer to bowl and stir in salsa. Serve with vegetable crudites or toasted tortilla pieces. Makes 4 servings, about 1/2 cup each.
Cook broccoli in boiling water for 5 minutes. Drain and place in baking dish. Combine soups; pour over broccoli. Sprinkle with cheese and stuffing. Pour melted butter over top. Bake at 350° for 15 minutes.
Put 1 cup warm water in a large bowl. Sprinkle in 2 packages of yeast and 2 tablespoons of sugar. Let stand until yeast rises. Put remaining 1 1/2 cups of water in small pot and then add 3 tablespoons of butter, 1 level tablespoons salt and 4 tablespoons of sugar. Simmer until all ingredients are melted. Cool until lukewarm.
Cream together shortening and sugar. Add eggs and beat well. Add flour to creamed mixture alternately with banana. Blend well. Stir in nuts. Pour into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 to 50 minutes, or until done. Remove from pan. Cool on rack.
Place whole ribeye on baking pan. Rub both sides heavily with chopped garlic. Cover both sides with black pepper, then lightly salt both sides. Bake with fat side up at 350° for 45 minutes, then lower temperature to 175° and cook for 4 hours for medium-rare, 6 hours for medium-medium well.
Cream butter and brown sugar until light and fluffy. Add beaten egg yolk, vanilla and sifted flour. Spread on 12 x 17 1/2-inch cookie sheet and bake at 350°.
Combine all ingredients; shape into very small balls (scant teaspoonfuls). Brown in shortening.