HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chicken and onions in a little butter and oil in large pot. Add remaining ingredients except corn and limas. Mix and simmer covered for 40 minutes. Add corn and limas and simmer 20 minutes until limas are done.
Mix all together and freeze in long casserole dish. Cut into squares and can top with a pecan half.
Combine all ingredients in bowl; beat until smooth and creamy. Refrigerate 1 to 2 hours or until well chilled. Serve with fresh vegetables or crackers.
Preheat skillet with 1 tablespoon oil. Take pan from oven and add 2 strips of bacon to bottom of pan. Pour mixture over bacon. Bake at 400° for 35 minutes.
Cook eggplant in boiling salted water for 8 minutes, drain. Add egg, milk, butter, onion and dry crumbs. Place in greased casserole and top with buttered crumbs. Bake at 350° for 30 minutes.
Beat eggs and sugar until thick. Add corn syrup, nuts and vanilla. Pour into 9-inch pastry lined pie pan. Nuts may be sprinkled over filling after pouring in crust, if desired.
Add yeast to very warm water and mix well in large bowl. Add salt and melted margarine or oil; mix. Add (all at one time) 7 cups flour. Mix well with spoon or by hand. (Dough will be somewhat sticky.) Place in greased bowl. (Do not knead.) Let rise until double in bulk. Punch down and divide into 2 portions. Roll into rectangle. Starting at long side, roll up into loaf and tuck ends under. Place on greased cookie sheet (sprinkled with cornmeal). Let rise until doubled and brush tops with egg white mixture. Bake at 450° until browned.
Melt in double boiler or microwave, cheese, oleo, chilies and milk. Add corn; mix well and put in casserole dish. Bake in moderate oven until bubbly. Garnish with paprika or bread crumbs.
Stir ingredients together and bake in oven at 325° for 30 minutes. Serve warm.
Saute onion in oil; add puree and spices and all other ingredients. Simmer 30 minutes.
Cream butter and honey together. Add egg and beat well. Sift together dry ingredients and add to creamed mixture. Blend well. Add vanilla, chocolate chips and pecans. Mix well. Drop by teaspoonful onto greased cookie sheet. Bake at 375° for 12 to 15 minutes. Makes about 3 dozen.
Mix pudding, marshmallows, fruit cocktail and whipped topping. Cherries must be	drained to point of almost wiped off to keep salad from getting red tint. Additional nuts are optional, but pudding mix already has some nuts in it.
Combine cake mix, margarine, egg and vanilla in bowl, beating until smooth. Pour into greased 9 x 13-inch cake. Beat cream cheese, eggs and confectioners sugar in mixing bowl until light and fluffy. Spoon over batter. Bake at 350° for 35 minutes. Yield: 15 servings.
Cook cake mix according to directions. In mixing bowl, mix coconut, sugar, sour cream and cream cheese. Place filling between layers. Store cake in refrigerator.
Mix melted butter and stuffing mix until well moistened. Place about half of mixture into a 9 x 13-inch pan; pat down.
Place steak and mushrooms in a casserole dish. Pour teriyaki sauce over them and sprinkle with black pepper. Refrigerate for at least 8 hours.
In casserole, put layer of asparagus, layer of cheese and layer of broken crackers. Repeat layering process. Mix soup with half broth from canned asparagus and milk. Pour over casserole and bake at 375° for 30 minutes.
Crush taco shells or chips. Place layer of chips in bottom of greased 1-quart casserole. Sprinkle layer of chicken over chips. Pour several spoonfuls soup over chicken layer. Sprinkle with layer of cheese. Pour several spoonfuls of tomato and green chili mixture over cheese layer. Repeat layering process until all ingredients are used. Top casserole with additional grated cheese if desired. Bake at 350° for 25 minutes.
Melt shortening. Add all other ingredients; mix well. Roll into balls, or cut with cookie cutters. If using cookie cutters, refrigerate dough 1 hour. Roll on wax paper. Bake at 350° for 5 to 10 minutes.
Brown together ground meat and onion (chopped). Add soups, beans and tomatoes. Grease a large casserole dish. Shred half the tortillas and place in casserole. Spoon 1/2 the meat mixture over the tortillas. Slice half the cheese and layer over this. Repeat this process. Bake at 325° for 1 hour.
Combine potatoes and water in 1 1/2 quart casserole; cover. Microwave on High 9 to 10 minutes or until potatoes are just about tender, stirring once. Let stand covered. Combine 1/4 cup margarine and soup in glass dish; microwave, uncovered, 1 1/2 to 2 minutes or hot and bubbly. Stir until smooth. Blend in cheeses, sour cream and onions; stir into potatoes; cover. Microwave on High 3 1/2 to 4 minutes. Let stand covered. Microwave 1 tablespoon margarine 30 to 45 seconds or until melted. Mix in corn flake crumbs and paprika. Sprinkle on potatoes just before serving. This is optional. Makes 5 to 6 servings.
Mix all ingredients. Spread on English muffins. Cut into wedges; about 4 wedges to each half of muffin. Put under broiler for a couple of minutes. Serve immediately.
Wash the seeds and remove the strings. Let the seeds soak in salted water overnight. Drain well. Then place the seeds in a low baking pan in a 300° oven for 20 minutes or until golden. Eat with or without removing the shells.
Prepare desired flavor of pudding as directed on box, only using 3 cups of milk instead of 4 cups. Fold pudding and Cool Whip together. Crush Oreos and mix with softened butter. Layer in flowerpot in the following order: Oreos, pudding mixture, Oreos and pudding. Put more Cool Whip on top and decorate with real flowers (stems wrapped in foil) or artificial flowers by sticking them in center of Cool Whip.
Mix cake mix, 2 eggs and butter by hand and pour into a 9 x 13-inch pan (sprayed with Pam). Spread this out in pan. With a mixer mix cream cheese, powdered sugar and 2 eggs. Pour the ingredients mixed with mixer on top of cake mixture. Bake at 350° for 30 minutes.
Combine first 5 ingredients in a saucepan and bring to a boil. Boil for 1 minute, stirring constantly. Pour this mixture over oats, vanilla and nuts or coconut. Mix well and drop on wax paper by spoonful. Will harden as they cool. Makes 3 dozen.
Saute onion and celery in oil until tender. Add pork, water and molasses. Simmer for 15 minutes. Add bean sprouts. Heat through for 5 minutes. Combine cornstarch and soy sauce. Add to pork mixture. Stir until thickened. Serve over cooked rice and add chow mein noodles.
Preheat oven to 350°. Combine all ingredients, stirring well. Bake for 1 hour and 15 minutes.
Pour boiling water over oats. Let stand for 20 minutes. Mix softened butter to both sugars; add to oats. Add beaten eggs to oat mixture. Mix in remaining dry ingredients. Bake at 350° for 30 to 35 minutes.
Place 3 quarts of water in a 4 1/2-quart soup pot or Dutch oven. Cover, place over high heat and bring the water to a boil. Add tortellini and cook, according to the package instructions (5 to 6 minutes). When pasta is done, drain well and set aside.
In large mixer bowl, beat butter and sugar until smooth. Beat in eggs, one at a time, until fluffy. With a spoon, stir in zucchini and rum. Mix flour with nuts, chocolate chips, cocoa, baking powder, soda, salt and cinnamon. Stir flour mixture and milk into egg mixture until well blended.
Brown ground beef, drain. Add taco mix. Next add refried beans. Mix together. Put in a deep dish. Top with salsa, sour cream, and cheese. (Put on peppers now if adding.) Refrigerate 2 hours.
Brown meat with onion, green pepper, salt and pepper. Add drained chilies, hominy and soup. Pour in greased baking dish. Cover with cheese. Bake at 350° until cheese melts.
Cut squash in half and scoop out seeds. Place, cut side down, in a shallow baking pan containing a little water. Bake in preheated 375° oven for 30 minutes. Mix butter, garlic and brown sugar together. Remove squash and baste with butter mixture. Sprinkle with seasoning salt, pepper and paprika. Return to oven, right side up, with water drained off. Cook 35 to 40 minutes, until tender.
Mix all ingredients,	except shredded cheese, in bowl and spread evenly in	pan. Spread shredded cheese over the top. Bake at 350° for 30 to 45 minutes. (The more macaroni and the more ingredients, the longer it takes to cook.)
Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes 2 1/2 cups.
Blend all ingredients in blender. Pour into greased casserole dish. Bake at 300° for 40 minutes.
Mix ingredients; pour into greased Bundt pan. Bake at 350° for 1 hour. Let cake cool and remove from pan; spread on the icing.
Drain corn. Add well beaten eggs, seasonings and flour. Mix well. Batter will be thin. Heat oil medium to hot. Drop spoonfuls in pan. Brown on both sides. Reduce heat and cook gently on both sides until center is cooked. Dust with powdered sugar or serve with meat course!
Sift together flour, sugar, baking powder and salt, then cooking oil, gumdrops and nuts; add to dry ingredients and mix until combined. Pour into greased and floured 9 x 5-inch baking pan or two small loaf pans; bake in 350° oven for 1 hour or until done and cool.
Combine crushed Oreos and 1/2 stick melted margarine. Put into pie plate. Put vanilla ice cream on top of crust and freeze. Combine Pet milk, cocoa, margarine and sugar. Cook until like hot fudge. Cool completely. Put on top of ice cream and freeze. Top with 8 ounces of Cool Whip and chopped pecans. Store in freezer.
Mix flour, soda and salt. Cream the butter and sugars. Beat in egg. Add flour mixture slowly. Stir in M&M's and drop by teaspoon on cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix pudding and cook by directions. Let cool. Mix with other fruits. Refrigerate overnight. Slice two bananas to mix just before serving.
Sift dry ingredients together in a large bowl. Cut in Crisco thoroughly. Add buttermilk and dissolved yeast. Mix with spoon until all flour is moistened. Cover and put in refrigerator until ready to use.
Mix shredded hash brown potatoes, chicken soup, sour cream and 1 cup Cheddar cheese together. In casserole dish in the bottom, put 1/4 cup of margarine and pour above ingredients in dish. Top with 1 cup Cheddar cheese and Corn Flakes. Sprinkle 1/4 cup margarine on top. Place in preheated oven at 375° for 45 minutes.
Boil chicken until meat is no longer pink. Drain and chop or tear into pieces. Combine soup, cheese, milk, peppers, onions and blend together. In 3-quart casserole, put 1/3 cup crushed chips on bottom. Top with chicken, then 1/2 cup soup mixture. Repeat layers until all is gone. Top with cheese. Bake at 350° for 25 minutes.
Place zucchini, potatoes, onion and garlic in a stainless steel soup kettle. Dissolve chicken-style flavoring in 2 cups of distilled water and pour over the vegetables. Cover and cook 8 to 10 minutes or until the vegetables are tender. Puree the cooked vegetables, liquid stock, soy milk and herbs in a blender until smooth. Return contents to soup kettle and heat until hot enough to serve. Pour into bowls and garnish with chives.
Mix cocoa, sugar, salt and milk together. Cook on high until boiling, stirring constantly. Turn to medium. Cook until thermometer reaches hard ball, about 40 to 45 minutes.
Mix first 6 ingredients together; spread into 9 x 13 pan. Mix together and top with brown sugar, flour, melted oleo, coconut and pecans; sprinkle over potatoes. Bake at 350° for 30 minutes.
Place a layer of lettuce, a layer of onion and a layer of cauliflower in bowl. Put 1/2 of bacon (crumbled). Repeat layers. Cover entire top of salad with Miracle Whip, sealing layers underneath. Refrigerate for 24 hours. Before serving, mix together.
Mix in order given. Bake in greased loaf pan at 325° for 45 to 50 minutes.
Mix everything except the cheese in a large bowl. Put in an oiled (with butter or olive oil) 1 1/2-quart casserole. Put cheese on top and bake uncovered for 20 to 25 minutes at 350°.
Cut eggplant into 1-inch cubes. Soak overnight in salt water (at least 6 hours). Drain and place in pan. Cover with water; simmer until tender. Soak bread crumbs in milk. Saute onions and bell pepper for 15 minutes, until tender. Combine and add everything; blend together. Grease baking dish and bake at 350° for 45 minutes. Top with grated cheese; return to the oven until cheese melts.
In a large kettle, saute onion in butter until tender. Add flour, salt and pepper; stir to make a smooth paste. Gradually add water, stirring constantly. Bring to a boil; cook and stir for 1 minute. Add the mushrooms, celery, potatoes and carrots. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Add cream and Parmesan cheese; heat through. Yield: 4 to 6 servings.
Blend together the sugars and shortening. Add to the eggs, oats, flour, baking soda, vanilla and raisins. Mix together well. Drop onto a greased cookie sheet. Bake at 350° for 9 to 12 minutes. Leave on sheet for 1 minute to cool before removing.
Preheat oven to 350°. Combine condensed milk, peanut butter, egg and vanilla. Beat well. Add baking mix; mix well. Chill for 1 1/2 hours. Shape into 1-inch balls. Roll in sugar. Place 2-inches apart on ungreased cookie sheet. Flatten criss-cross style with fork. Bake 6 to 8 minutes or until lightly brown. Cool. Store tightly covered. Enjoy!
Fix potatoes as for twice baked potatoes. Mash potatoes. Beat in milk and sour cream. Fold in other ingredients. Bake at 400° for 20 minutes.
Heat oil in a skillet and saute onions, peppers and raw meat. Stir-fry. Add teriyaki sauce as you stir-fry, until vegetables are done. Add meat mixture to warm flour tortillas (like a taco). Garnish with diced onions, tomatoes, sour cream and guacamole dip. Serves 6.
Stir German sweet chocolate in 1/4 cup water over low heat until melted and cool. Cream butter and sugar. Add eggs, one at a time, creaming well. Add chocolate, flour, baking powder and salt. Mix well. Pour in tube pan and bake at 325° for 1 hour and 15 minutes. Let cool and remove from pan.
Brown beef with onion, salt and pepper. Add rice and beans. Mix well and pour into casserole dish. Top with grated cheese and Fritos. Bake at 375° for 30 minutes.
Cream butter, sugar and egg. Beat until fluffy. Add vanilla. Gradually mix in flour. Chill dough. Roll 1/8-inch thick to cut out cookies. Place on cookie sheet. Bake at 350° for 8 to 12 minutes.
Dissolve Jell-O in hot water. Add Kool-Aid, sugar and cold water. Pour into Tupperware molds or other molds used for popsicles. Freeze. Eat and enjoy.
Cook together the first 5 ingredients until peanuts are done, stirring frequently. Do not burn. Remove from stove. Add the baking soda; stir in briefly just to mix. Mixture should be poured onto a buttered sheet of Saran-type paper while it is still foaming; spread very quickly. Takes about 30 inches of paper. Do not kill the foam before pouring onto paper. It must have some foaming action on the paper.
Mix brown sugar with melted butter; add vanilla. One at a time, beat eggs into batter. Add flour, baking powder and salt; mix well. Add chocolate chips and pecans. Bake in preheated 350° oven for 30 minutes.
Bring Karo, salt, oleo and brown sugar to a boil. Stir constantly for 5 minutes; remove from heat. Add the baking soda. Pour over popped corn (and nuts). Spread on cookie sheets. Bake for 1 hour at 250°, stirring every 15 minutes.
Cook spaghetti as labeled. In saucepan, stir	in rest of ingredients. Pour over spaghetti in an oven dish. Bake for 20 minutes, or until lightly golden.
Boil shortening, sugar, milk, cocoa, salt and vanilla for around 1 minute. Remove from heat. Add oats and peanut butter and stir well. (If you let mixture overcook it will turn hard too fast to drop on waxed paper.) Drop on waxed paper and flatten into round cakes.
You will need 55 gallon metal drum (wash toxic chemicals out), cord of firewood, outside fire pit or campfire, matches (10 packs), gasoline (2 gallons) and one garden shovel.
Cream butter with sugar and flour. Add eggs. Add persimmons, cinnamon, nutmeg and vanilla. Add buttermilk last. Pour into a greased 9 x 13-inch glass pan. Bake for 1 hour at 300°.
Mix flour and sugar in a bowl. In a saucepan bring to a boil butter, water and cocoa. Remove from heat and add to flour and sugar mixture. Beat well. Then add remaining ingredients. Beat well. Pour into greased jelly roll pan. Bake at 350° for 15 to 20 minutes. Frost.
Scramble sausage in skillet and cook until done. Stir in rice and soup. Simmer for 5 minutes.
Preheat oven to 350°. Cook ground beef until brown in frying pan on stove. While cooking, add seasonings. Prepare potatoes while meat is cooking (mashed potatoes). In a 13 x 9-inch cooking dish, cover bottom with ground beef, then add cheese and put your potatoes on top of cheese. Add cheese and spoonful of butter in each corner. Bake until lightly browned.
Boil together the water, sugar and cream of tartar for four (4) minutes after coming to a boil. Crush (not too fine) the crackers. Put into unbaked pie crust. Pour the boiled liquid over crackers; add butter and cinnamon (or nutmeg) and put on top crust.
Place fish in shallow, nonmetal casserole. Combine remaining ingredients, except marmalade and arrowroot, and mix to dissolve orange juice concentrate. Reserve 1/2 cup for sauce. Pour remaining mixture over fish. Cover fish and marinate in refrigerator 45 minutes or longer, turning at least once.
Combine all ingredients for filling. Salt and pepper to taste. Butter inside of buns. Fill buns and wrap in foil. Bake at 350° for 20 minutes. Makes 6 sandwiches.
Mix together all ingredients in a 2-quart saucepan. Bring to a rapid boil for 1 minute. Remove from heat and beat with mixer on high until thick enough to spread. It takes quite a while to beat. Goes great on white or spice cake.
Combine sugar, syrup and melted butter. Add eggs and pecans. Mix thoroughly. Pour into shell. Bake at 375° for 40 to 45 minutes. Be sure to bake the pie on a cookie sheet because it sometimes runs over.
Boil macaroni and drain. Add milk, butter, salt, pepper and onion. Add cheese, but reserve a little for the top. Be sure to stir occasionally as cheese melts. Add toasted bread that has been broken into bite size pieces. Add tomatoes and stir gently. Sprinkle cheese on top. Bake at 350° to 375° for 30 to 35 minutes.
Combine soup and water. Spread on frozen corn. Place in an 8 x 8 x 2-inch dish or on cooking grill. Cover with waxed paper. Cook in range, covered, on full power for 10 to 11 minutes or until heated through and tender. Enjoy to hearts content.
Bring all ingredients except cornmeal to a boil. Add cornmeal mix. Add more if needed to make a stiff batter. Mix well; will be thick. Set aside to cool. Spoon into deep fryer and cook until brown. Makes approximately 24.
Melt butter in large cake pan. Sprinkle brown sugar evenly. Arrange pineapple slices and cherries. Pour filling over pineapple and cherries. Bake at 350° for 20 to 25 minutes.
Place bacon in bottom of 2-quart baking dish. Place rice over bacon; reserve the package of seasonings. Place chicken on rice, bone down. Pour soup over chicken; top with package of seasoning. Add water. Cover and cook for 1 hour at 350° or until rice is cooked but not dry. Very easy and delicious! Serves 4.
Cream the shortening, sugar and vanilla. Add egg; beat until mixture is light and fluffy. Sift together the dry ingredients. Add to creamed mixture alternately with milk, blending well. Divide dough in half. Chill 1 hour. While rolling out one half, keep the other chilled until you are ready to roll it. On lightly floured surface, roll a little more than 1/8 inch thick. Bake on ungreased cookie sheets in 375° oven for 10 to 12 minutes. Cool slightly and remove from pan. Frost with canned frosting or make your own. Decorate and serve.
Place cloves in a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place remaining ingredients in a slow cooker; add spice bag. Cover and cook on low for 2 hours or until cider reaches desired temperature. Discard spice bag, cinnamon stick and tea bag before serving. Yields about 2 quarts.
Fry onion and pepper in margarine. Add ground beef and sausage. Fry until no longer red. Cook pasta according to directions. Mix all ingredients with sauces. Put in one 9 x 13-inch or two 8 x 11-inch oblong Pyrex. Top with pepperoni and cheese. Bake at 350° until bubbly or until cheese melts. Freezes well.
Line 1 1/2-quart baking dish with one sheet of pie crust. Place chicken, onion, peas and carrots in dish. Melt butter in saucepan and stir in flour. Blend thoroughly. Slowly add stock, salt and pepper, stirring until mixture thickens. Pour sauce over chicken and vegetables. Top with second pastry. Prick top crust with a fork several times or with a knife. Bake at 425° for 25 to 30 minutes. Serve at once. Serves 4.
Mix all ingredients together (will be lumpy). Drop into hot oil and fry until lightly brown. Drain well. Serve immediately. Can be rewarmed in microwave. Serve plain or with syrup.
Combine the first 8 ingredients in a large Dutch oven. Bring to a boil and cook over low heat about 30 minutes. Add remaining ingredients and simmer 1 1/2 hours. Remove soup bones. Cut meat from bones and return to soup.
Brown ground beef or turkey. Add barbecue sauce, brown sugar and minced onions to ground beef. Mix thoroughly. Set aside. Grease muffin pan. Take biscuit (one at a time) and flatten out with your hand. Place flattened biscuit over one muffin opening and loosely form on the muffin pan. Take ground beef mixture and place in the center of the biscuit. The biscuit will slide into muffin pan. Sprinkle the top with cheese. Bake at 400° for approximately 10 to 12 minutes or until golden brown.
Cream butter and sugar. Blend milk and vanilla. Stir in flour, cherries and nuts. Form in 2 rolls (2-inches diameter and 8-inches long). Roll in coconut. Wrap in wax paper. Chill in refrigerator. Slice 1/4-inch thick. Bake at 375° for 12 minutes or golden brown.
Heat oven to 350°. Generously grease and flour 12-cup Bundt pan. In large bowl, beat sugar and butter until light and fluffy. Add vanilla, eggs (one at a time), beating well after each. Combine flour, peels, baking powder and salt. Add dry ingredients, alternating with sour cream, beating well after each. Pour into pan. Bake for 55 to 65 minutes.
In greased shallow casserole, arrange layers as follows: 2/3 cup stuffing mix, green beans (partly cooked), almonds and turkey. Blend milk with soup and pour over. Moisten 1 1/3 cup stuffing with water and butter. Spread over casserole. Bake at 400° for 30 minutes.
Add shortening and sugar to boiling water and let stand until lukewarm. Dissolve yeast in cool water; add to shortening mixture. Add eggs, vanilla, flour and salt and mix well. Cover and refrigerate overnight. In the morning, roll out in rectangles and spread with melted butter, sugar and cinnamon. Roll as for jelly roll and cut in 1/4-inch slices. Place in greased pan. Let rise until double in bulk. Bake in 350° oven for 25 minutes. Ice while hot with a thin confectioners sugar icing.
Toss cut apples, sugar and spice. Add flour, baking soda and salt. Mix egg, oil and vanilla. Add this to first mixture. Will be stiff. Bake in ungreased 9 x 13-inch pan. Bake at 350° for 30 to 40 minutes. Can be frozen.
Combine flour, sugar, baking powder and salt in bowl; stir well to blend. Combine milk, oil and egg in small bowl. Beat slightly. Add all at once to dry ingredients, stirring just until all dry ingredients are moistened. Fold in pineapple, cherries and almonds. Spread in greased 9 x 5 x 2-inch loaf pan. Let rest for 20 minutes. Bake at 350° for 65 to 70 minutes. Remove from pan. Cool on rack.
Make Spanish rice according to directions, except use stewed tomatoes in place of tomato sauce and add meat. When cooking is finished, top with grated cheese.
Slice first 3 ingredients. Stir vinegar, sugar and salt to dissolve. Pour over cukes, peppers and onions and let stand out for 1/2 hour or so (cukes will sink). Put into jars and refrigerate.
Combine all ingredients, mixing well. Bake in a 1-quart casserole at 325° for 15 minutes. Serve with party rye bread or chips. Yields about 3 cups.