HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chuck in skillet with oil. Add onions, garlic, green peppers. Cook, stirring until onions are golden. Stir in tomatoes, corn, 1 tablespoon salt, chili powder, and black pepper. Simmer 5 minutes. Stir in 1/2 cup corn meal mixed with water. Cover and simmer 10 minutes. Add olives. Turn into 3 quart casserole dish.
Mix ingredients together until smooth. Spread on cake. Garnish with chopped pecans or carrot curls (optional).
Combine cornmeal, salt and pepper and set aside. Wash okra and cut into 1/2-inch slices. Dredge in cornmeal mixture. Okra must be moist for cornmeal to coat well. Spray cookie sheet with vegetable cooking spray. Spread okra in single layer. Bake at 450° for 30 minutes or until crisp, stirring occasionally. Serves 6.
Combine all ingredients and roll in nuts. For added "zip" add a few drops of Tabasco.
Mix all the ingredients all together real good. Drop by teaspoonful on baking sheet. Bake 10 to 12 minutes at 350°.
Melt margarine. Beat egg and pour into margarine and mix. Add sugar, peaches and Cool Whip. Mix all together. Layer vanilla wafers and mixture in bowl.
Cream eggs, oil, sugar and honey. Add dry ingredients to creamed mixture and mix well. Then add vanilla, chopped nuts and apples. Spoon into greased 9 x 13-inch baking dish. Bake at 350° for approximately 45 minutes or until pick placed in center comes out clean.
Squeeze liquid from sauerkraut. Set aside to drain while preparing the onion, celery and green pepper. Mix all together. Add sugar, oil and vinegar. Let mellow for several hours or overnight.
Cream butter, sugar and vanilla; beat in eggs. Blend in chocolate. Stir in flour and nuts. Bake in greased 8 x 8 x 2-inch pan at 325° for 30 to 35 minutes. Cool and ice with frosting. Cut in 16 squares.
In a bowl, combine the broccoli, ham, cheese, salt and pepper. In another bowl, sift together flour, baking powder, salt and baking soda. Add cold butter, cut into bits, and blend until mixture resembles cornmeal. Stir in buttermilk and form dough into a ball. Roll the dough into a 16 x 6-inch rectangle on a floured sheet of wax paper; brush with 2 tablespoons melted butter and spread the broccoli mixture evenly over the dough, leaving a 1/2-inch border. Beginning with a long side, roll up the dough tightly, lifting it with the wax paper and ending seam side down. Cut the dough crosswise into 1-inch slices; put the slices with a cut side down in well buttered muffin tins. Brush lightly with melted butter. Bake in the upper third of a preheated 450° oven for 20 to 25 minutes, or until they are golden. Let the buns stand in the tins for 1 minute; loosen the edges with a spatula and serve. Makes 16 biscuits.
Drain pineapple, reserving juice. Add water to juice to measure 1 cup. Stir boiling water into gelatin in large bowl 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours, until slightly thickened (consistency of egg whites). Stir in topping with wire whisk until smooth. Refrigerate 10 minutes or until mixture will mound. Stir in pineapple, orange, marshmallows and coconut.
Combine all ingredients. Pour into unbaked pie shells. Bake at 350° for 30 to 35 minutes. Makes 2 pies.
Preheat oven to 350°. Place hamburger and onion in a large skillet. Stir hamburger with fork to break up large pieces. Cook over medium heat until hamburger is browned; drain. Place hamburger mixture in baking dish. Add Tater Tots; mix well. Combine soup and milk in mixing bowl; stir well. Pour soup mixture over hamburger mixture; stir well. Bake at 350° for 30 minutes.
Take butter, syrup, water and sugar and bring to a boil. Stir continuously about 10 to 12 minutes. Once mixture starts changing colors, add in almonds. When mixture is one shade darker than light brown sugar, pour out onto NONSTICK cookie sheet. Spread with wooden spoon or spatula. Let sit 1 minute and sprinkle chocolate chips over toffee. Chocolate chips will melt and then spread over the toffee, like frosting on a cake. Let toffee completely cool on cookie sheet (couple of hours). Toffee is cool after chocolate is solid on top. Break into bite size pieces and put into airtight container. Great with vanilla bean ice cream.
In a 2-quart saucepan, combine butter or margarine, evaporated milk, sugar and corn syrup. Stirring constantly, cook over medium heat until mixture comes to a full, rolling boil. Stirring constantly, cook for 5 minutes. Remove from heat. Break chocolate squares into halves; add with marshmallows, chopped walnuts and vanilla to saucepan. Stir vigorously 1 minute or until chocolate and marshmallows are melted. Pour into a buttered 8 x 8 x 2-inch pan. Decorate with walnut halves or coconut. Chill in refrigerator until firm, about 1 hour. Cut into squares. Store in refrigerator. Makes about 2 pounds.
Mix ingredients with enough bread crumbs to make firm. Bake at 350° for 1 hour.
Brown ground beef with onions and garlic. Chop fresh tomatoes in meat and cook until soft. Add Ranch Style beans and enough water to keep it from sticking. Add salt and pepper. Simmer about 1 hour. Serve over rice.
Mix first three ingredients and cool. Cream sugar, butter and egg. Add vanilla. Add date mixture, then add flour, salt and nutmeats. Bake at 350° for 45 minutes. Test with toothpick. Should come out clean. Bake longer, if necessary.
Sift flour with 1/2 cup sugar. In large mixing bowl, combine and beat until forms stiff peak: egg whites, salt, cream of tartar and vanilla. Next gradually add 1 1/3 cups sugar while beating into	mixture. Fold	in flour and sugar combination. Fold; do not stir.	Pour in tube pan. Bake in 375° oven for 45	minutes. Let cool 10 minutes upside-down. Loosen cake with knife and turn on wire rack to cool.
Mix all ingredients in bowl pour into ungreased 8 inch square baking pan. Bake at 350 degrees until puffed and lightly browned about 25 to 30 minutes. Cool several minutes. Cut into squares.
In medium bowl, beat together butter and sugars until light and creamy. Add egg and vanilla; beat well. Combine flour, baking powder and salt. Gradually blend into butter mixture until just moistened. Press dough evenly into 12-inch pizza pan or pie crust. Sprinkle with 1 tablespoon sugar. Bake in 375° oven for 15 to 20 minutes or until lightly browned. Remove and cool. Spread with pudding, leaving 1-inch all around. Arrange fruit on pudding.
Spread cookie dough evenly on pizza pan. (You may also use homemade cookie dough.) Bake at 375° for 20 minutes. Cool.
Put crust into pan. Cream the cheese, butter, vanilla and sugar. Pat into pan slice bananas on top of the cheese mixture. Then pour well drained pineapple on. Top with Cool Whip and nuts or more graham crackers.
Mix milk and pudding mix. Add Cool Whip. In a 9 x 2 x 13-inch pan or baking dish, line bottom with whole graham crackers. Top with layer of pudding mixture. Alternate layers of graham crackers and pudding mixture. Top layer will be graham crackers. Smooth chocolate frosting over top layer of graham crackers and refrigerate for at least 24 hours before serving. Keep refrigerated.
Shred American and cheddar cheese together. Soften cream cheese with mayonnaise. Combine cheeses and remaining ingredients. Let sit for 1 hour; taste to see if seasoned enough, then shape into balls. Wrap in wax paper then foil. Refrigerate or freeze, soften before serving.
Steam squash and onion for about 5 minutes. Combine soup (undiluted) and sour cream. To the soup, add carrots, squash and onion. In a separate bowl, combine margarine and stuffing mix; spread half of the stuffing mix in a greased 8 x 12-inch pan. Next, spoon the vegetable and soup mixture on top. Cover with remaining stuffing mix. Bake at 350° for 30 minutes, or until bubbly and heated through.
In 2-quart saucepan, over medium heat, melt margarine. Stir in flour, salt and pepper until blended. Continue cooking 2 minutes, stirring constantly. Set aside. Peel potatoes and slice thin.
Separate cauliflower into medium pieces; cook, covered in boiling water, until tender (10 to 15 minutes). Drain. Saute green pepper and pimento in margarine; blend in flour. Gradually stir in milk and cook, stirring constantly, until thick; add salt, mushroom soup and cheese. Continue stirring until smooth. Add cauliflower and mix gently until cauliflower is coated. Pour into 1 1/2 to 2-quart casserole. Sprinkle with paprika. Bake at 350° for 30 minutes. Yield: 6 to 8 servings.
The sweet onions, leeks, carrots, celery, green and red bell peppers should be finely chopped. Using an 8-quart stockpot, saute the onions, leeks, carrots, celery, green and red pepper in the butter and olive oil until vegetables are softened. Gradually mix in enough of the flour to absorb the buttery oil. Pour in chicken broth and bring to a boil over moderate heat, whisking constantly until the soup thickens slightly. Add the mustard, Worcestershire, Tabasco and mushrooms. Reduce heat to medium-low and simmer, partially covered, for about 15 minutes, stirring occasionally. Whisk in the cheese, a handful at a time, until it dissolves. Add the cream, ale (or a wheat beer) and Old Bay seasoning. Bring almost to a boil and serve (DO NOT BOIL).
Wash shrimp, put in bowl - sprinkle with salt, cayenne pepper and squeeze lime over. Cut and butter bread rounds. (I use top of sherry glass to cut the bread) Grate cheese, add onion and green pepper. Drain shrimp and cut small or rub over grater. Mix all together with a little mayo and spoon onto rounds. Can be frozen on cookie sheet and put in plastic bag. Do not thaw. Put on cookie sheet for 2-3 minutes under broiler until they start to brown, remove and serve immediately.
Cook dates, covered with water, until partially soft, about 15 minutes. Drain, saving 1 1/2 cups of the boiling water for the mixture. Mix all together first 5 ingredients; then add flour and water alternately. Then stir in baking soda dissolved in water. Lastly add dates and nuts. Bake in greased loaf pans for 1 hour at 350°. (Line bottom of greased pans with waxed paper.) Makes 2 loaves. Use a whisk to mix.
Shred crab flakes. Combine with mayonnaise, celery and onion. Spoon into avocado half that has been brushed with lemon juice. Serve on bed of lettuce.
Score grapefruit into quarters and remove peel. Place peels in large pan and cover with cold water. Bring to boil. Reduce heat and simmer 25 minutes. Remove peel and allow to cool. Scrap as much of pith as possible with a spoon. Cut cleaned peel into 1/4-inch wide strips. Combine granulated sugar, water and corn syrup in 2-quart pan and bring to boil. Add peels. Reduce heat and cook slowly until peels are translucent, about 1 hour. Set cake rack over baking sheet and remove peels, few at a time, to rack. Spread out and let excess syrup drip off, about 1 minute.
Clean vegetables. Break cauliflower and broccoli into bite size pieces. Chop green onion (including green stems). Add crumbled bacon and Cheddar cheese. Mix separately the Miracle Whip, vinegar and sugar. Add mixture to vegetables; mix thoroughly. Chill and serve.
Cut eggs lengthwise. Remove yolks and set whites aside. Place yolks in a bowl and mash and cream. Add crumbled, crisp bacon, mayonnaise, margarine, mustard and paprika until blended. Spoon mixture into whites. Cover and chill at least 1 hour or up to 24 hours.
Preheat oven to 350°. In medium bowl, blend cream cheese, 1/3 cup sugar, 1 teaspoon vanilla extract and 1 large egg until smooth. Pour mixture into unbaked pastry crust. Sprinkle with 1 1/4 cups chopped pecans.
Boil macaroni for 10 minutes. At same time, brown ground beef and drain. Add all other ingredients to beef. Pour over the macaroni, then sprinkle on the grated cheese. Serve hot. May be served with a glass of red wine.
In bowl, stir together first 5 ingredients. Stir in water and egg until smooth. Pour oil into large skillet to depth of 1/2-inch. Heat over medium heat. Dip vegetables into batter. Carefully add vegetables to hot oil, a few pieces at a time. Fry, turning once, two or three minutes or until golden brown and crisp. Drain on paper towels.
Combine all ingredients. Bake in a 9 x 12-inch pan at 350° for 30 to 40 minutes. Cool cake and frost.
Dissolve chocolate drink in water to form a paste. Place in blender with remaining ingredients and blend on medium speed. Add more water if you prefer a thinner shake.
Squeeze orange. Pour juice in measuring cup and fill with boiling water to 1 cup level. Force rind and raisins through chopper. Add diluted orange juice. Stir extract, shortening and egg. Add dry ingredients and beat. Stir in nuts. Bake in a greased loaf pan for one hour in a moderate oven.
*For plain flour, add 3 teaspoons baking powder and 1 teaspoon salt.
Grease a pie plate. Cook beef and onion until brown and drain. Stir in seasoning mix. Spread in plate and top with chilies. Beat milk, baking mix and eggs until smooth (15 seconds in blender on high or 1 minute with hand mixer). Pour into plate. Bake 25 minutes at 400°. Top with tomato and cheese. Bake 8 to 10 minutes longer until knife inserted in center comes out clean. Cool 5 minutes. Serve with sour cream, chopped tomato, shredded lettuce and shredded cheese. Makes 6 to 8 servings.
Beat eggs with sugar and salt. Pour into top of double boiler over gently boiling water. Stir in milk and lemon juice; cook, stirring often, until thickened. Add lemon peel. Chill custard. Layer huckleberries and custard in parfait glasses and chill until ready to serve. Serves 8.
Preheat oven to 350°. Lightly grease 13 x 9 x 2-inch baking pan. Set aside. In a large bowl, cream 3/4 cup butter and sugars until light and fluffy. Beat in eggs and vanilla. In medium bowl, combine 2 1/4 cups flour, baking powder and salt; blend into creamed mixture. Divide batter in half. Blend together cocoa powder and melted butter; stir into 1/2 of the dough. Spread cocoa dough evenly into prepared baking pan. Stir remaining 1/4 cup flour and 1/2 cup M&M's semi-sweet chocolate mini baking bits into remaining dough. Spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup M&M's semi-sweet chocolate mini baking bits. Bake 25 to 30 minutes or until edges start to pull away from sides of pan. Cool completely. Cut into bars. Store in tightly covered containers.
Preheat oven to 350°. Blend sugar, oil and margarine. Stir in eggs and cream well. Add sifted dry ingredients. Will make a soft dough. Roll into balls. Roll the balls in mixture of 1/2 cup sugar and 1 tablespoon of cinnamon. Flatten with fork and bake 10 minutes on greased cookie sheet. Makes 100 cookies.
Mix together thoroughly first 3 ingredients. Then add eggs, oil, then buttermilk; mix well and spoon into muffin pans. Makes a good many and batter can be kept in refrigerator for up to 2 weeks.
Combine marshmallow cream, chocolate and vanilla. Mix until well blended. Gradually add cherry juice, blending until smooth. Fold in whipped cream and cherries. Pour into crust. Freeze; garnish with cherries.
Mix Bisquick, milk and cheese until dough forms and beat vigorously for 30 seconds. Drop dough by spoonful on ungreased cookie sheet. Bake in 450° oven for 8 to10 minutes until golden. Mix margarine and garlic powder. Brush on hot biscuits before removing from cookie sheet.
Heat oven to 350°. Cut butter into dry cake mix until crumbly. Mix in coconut. Pat mixture lightly into ungreased 13 x 9-inch pan building up slight edges. Bake 10 minutes. Place apple slices on warm crust, sprinkling with mixed sugar and cinnamon. Blend sour cream and egg yolks. Drizzle over top. Bake about 25 minutes, or until apples or edges are lightly browned. Do not overbake. Serve warm or cooled.
Cook pasta per directions on package. Drain and transfer to large bowl. Add broccoli to hot pasta.
Place shredded lettuce in a 9 x 13-inch pan. Sprinkle with celery, water chestnuts and frozen peas. Completely cover with the mayonnaise. (The back of a spoon helps.) Sprinkle with sugar, seasoned salt and garlic powder. Sprinkle with cheese. Refrigerate overnight. Before serving, sprinkle with grated hard-boiled egg and bacon. Garnish with tomato wedges.
Peel and core apples. Place in microwave baking dish (with holes up). Add water. Fill holes with sugar (sugar will dissolve into water), then fill holes with red hots. Save unused red hots to add later. Bake 5 minutes on High setting. Turn apples over and baste thoroughly. Add red hots to holes. Bake 5 minutes; turn and baste. Continue this cycle until apples are bright through and through.
Stir together flour, sugar, baking powder, baking soda and salt. Stir together remaining ingredients. Add dry mixture gradually to other bowl and mix well. Spray Pam into mini-muffin tins and spoon in batter to 3/4 full. Bake at 400° F. for 20 to 25 minutes.
Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional parmesan cheese. Serves 4.
Mix together all but cheese and potato chips. Put in 1 1/2-quart casserole. Cover top with 1/2 cup shredded cheese and crushed potato chips. Bake in 350° oven for 25 to 30 minutes. Serves 6.
Wash beans in cold water, cut off ends and cut in half. Chop onions and garlic and saute them in oil until golden. Add beans, salt and allspice and toss lightly. Cover and cook for 10 minutes over low heat; add tomato paste. Slice tomatoes and fold in; simmer for 15 to 20 minutes until it thickens. Can be served cold or hot. Serves 4.
Combine beans, stock, 2 cups onion, garlic and salt in heavy saucepan; bring to a boil. Reduce heat, cover and simmer 2 hours, until beans are tender, adding more stock as needed. When beans are tender, add remaining 2 cups onions, chilies and all seasonings. Mix well and continue to cook 30 minutes. Just before serving, add cooked chicken and heat thoroughly. To serve, place 1 1/2 cups of chili in a bowl; top with cheese. Serves 8.
Bring 1 1/2 cups water to boil. Add grits, 4 tablespoons butter, salt and sugar. Cook until liquid has been absorbed and grits cooked. Stir frequently. Add eggs, milk and cheese. Pour into 2-quart well-greased casserole. Top with additional cheese and butter. Bake at 350° for about 30 minutes. (I use garlic cheese.)
Mix ingredients. Spread in rectangular pan with fingers. Bake 15 minutes at 350°.
Cut meat into serving pieces, then flour meat, salt and pepper (to taste) and add a small piece of garlic. Brown meat in grease in pan.
Mix dry ingredients together, then add oil, buttermilk and eggs. Mix well again. Pour into muffin tins. Bake at 350° for 15 to 20 minutes. Makes about 72 muffins. Batter may be refrigerated and baked a few at a time. Serve warm with butter and jelly.
Layer corn bread, bacon, onions, peppers and tomatoes. Sprinkle with salt, pepper and sweet pickles. Combine mayonnaise with pickle juice and sugar. Drizzle over salad and toss before serving. Will keep several days in refrigerator.
Mix the flour, brown sugar and shortening well. Take out 1 cup for tops. In remainder, add the syrup, eggs and baking soda. Mix real good. Pour into the pie crusts. Top with crumbs. Bake at 350° for 1 hour.
Cut thin slice from stem end of pepper and remove seed. In 1 1/2-quart casserole dish combine onion and ground beef. Place in microwave and cook 2 to 3 minutes on High or until beef is slightly brown. Add remaining ingredients, except peppers. Mix well. Stuff peppers with mixture and place on baking sheet. Cover with plastic wrap and microwave 12 to 15 minutes on Medium-high. Make sure baking sheet is microwavable.
Layer in 9 x 13-inch pan (sprayed with Pam) with 1 package crescent rolls. Press together. Mix the cream cheese, 2/3 cup sugar, 1 teaspoon vanilla and egg yolk. Pour over top of the crescent rolls, then top it off with the other can of rolls. Mix nuts, 1/3 cup sugar and cinnamon. Sprinkle on top. Finish off by pouring egg white over nuts. Bake for 30 minutes at 350°.
Cook macaroni. Brown meat and onion. Add sauce and cook together for 5 minutes. Grease casserole dish and pour all ingredients in. Sprinkle with cheese. Bake at 375° for 30 minutes.
Brown the ground beef and chopped onion; drain. Add pork and beans, mushrooms, ketchup, chili powder, water and salt and pepper. Mix and let simmer about 15 minutes.
Beat margarine and peanut butter on high for 30 seconds. Add 1/2 cup flour, sugars, egg, baking powder, soda and vanilla. Beat until thoroughly combined. Stir in remaining flour and peanuts.
Drain pineapple, but save juice for glaze. Sift flour, salt and baking soda together and set aside. Beat the butter and sugar together, then add eggs and keep beating. Next, add the pineapple, vanilla and sifted ingredients. Mix well and chill. Drop by teaspoon onto a greased cookie sheet. Bake at 350° for 12 minutes, then while still warm spoon glaze over cookies.
In large heavy ovenproof skillet, heat the oil. Add onion and garlic. Saute over medium heat until tender. Add beef and cook until browned. Drain fat. Add salt, pepper, broth, peas and carrots. Cover and simmer 5 minutes, stirring once to break up vegetables. Mix the flour with Worcestershire sauce until smooth. Stir into the meat mixture. Spread the mashed potatoes over the top. Make criss-cross markings with fork. Bake at 450° for 15 to 20 minutes. Let stand 10 minutes. Sprinkle with parsley.
Combine softened cream cheese and potatoes, mixing until well blended. Add remaining ingredients. Place in a 1-quart casserole. Bake at 350° for 45 minutes. Makes 6 to 8 servings.
Cut or tear bread into small pieces and combine with pineapple; mix well. Put in a medium size bowl. Beat eggs, sugar, margarine and milk; pour over bread and pineapple. Mix well and pour into a 2-quart baking dish. Bake at 350° for 30 or 40 minutes.
Mix all ingredients as listed, then beat with mixer until smooth. Grease and flour 3 bread loaf pans or 3 (1 pound) coffee cans. Nuts, coconut and raisins are good optionals to use. Bake at 350° for 1 hour.
Cook macaroni in water and 1 teaspoon salt. Drain. Melt margarine, blend in flour and add oil and water. Stir over heat until sauce boils and thickens. Then stir in beaten egg, 1 teaspoon salt and grated cheese. Stir until cheese melts. Arrange macaroni and cheese sauce in layers in a buttered casserole and bake in oven at 400° until toasted on top (10 to 15 minutes). Makes 5 servings.
Cream sugar, butter and egg yolks; beat well. Add lemon juice and flour; beat well. Add milk and beaten whites of eggs. Pour mixture into unbaked pie shell. Bake at 350° approximately 45 minutes.
Melt butter in 8-inch x 8-inch x 2-inch pan or pyrex dish. Mix sugar, milk and flour in separate bowl. Pour this over butter. Add pie fruit last. Bake at 350° for 40 to 45 minutes, or until crust is golden brown. Serves 8. (May sprinkle sugar and cinnamon over top before crust browns, then allow to brown.)
Melt butter and marshmallows. Pour over crumbled crackers and mix well. Add fruits and nuts. Put in cracker box and store in refrigerator.
Cook and drain macaroni. Add soup, milk, tuna and onion. Mix together and pour in baking dish. Bake at 425° for 15 minutes. Tuna may be substituted with corned beef and garden peas may be added.
Pour pie filling in dish. Cover with cake mix (dry) and then slice stick of butter on top. Bake at 350° for 45 minutes. Then serve with ice cream.
Heat pineapple and sugar over medium heat in a saucepan until hot. Add the box of orange jello and let set until cool. Add the pecans, buttermilk and Cool Whip and stir thoroughly. Chill in refrigerator for several hours, then enjoy!
Let most peppers turn red in garden, can use green too. Pick peppers and place on grill. Let cook until done. Take pepper off grill. Put in roaster with lid to keep warm. Take out and let cool. Peel off skin and split into 3 or 4 slices. Pack into canning jars. No water, they make their own juice. Cold pack in roaster filled in water over jars. Let cook 15 minutes or so once water and peppers start to boil. Rinse peppers and strain (checking for skins). Mix mixture over peppers. Stir; taste. Keep in fridge.
Mix hamburger with salt, Worcestershire sauce and onion. Split loaf of French bread and spread halves with hamburger mixture. Bake at 400 degrees for 15 minutes. Broil last 5 minutes.