HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut okra very fine and saute in oil until thick. Do not use iron skillet. In a big pot make the roux. Measure fat into the heavy pot. Keep heat high to moderate; stir in flour and stir, stir, stir, to prevent burning until mixture becomes a medium brown color. Then add onion and celery; cook on low until clear, 10-15 minutes. Take time and success is yours. Add tomatoes and water blending well. Add okra and ham and all your seasonings; bring to a boil, then simmer for about an hour, adding more water if needed. Add shellfish of your choice and simmer 30 minutes. Serve in soup bowls over boiled rice.
Combine all ingredients, except powdered sugar, in a mixing bowl. Beat at medium speed for 8 minutes. Pour into greased tube pan or Bundt pan. Bake at 350° for 45 to 50 minutes. Cool. Sprinkle with powdered sugar on top.
Butter Bundt pan. Mix sugar and cinnamon together. Cut each biscuit into fourths, then dip pieces in the mixture. Layer in pan until all biscuits are gone. Pour butter and rest of sugar and cinnamon mixture over cake. Bake at 350° for 45 minutes.
Brown ground beef, green pepper, onion and garlic in large skillet and saute until beef is brown. Combine with remaining ingredients into large casserole. Bake at 350° for 30 minutes.
Fry chopped bacon until crisp; remove from fat. Saute onion, celery and green pepper in bacon drippings until tender. Remove vegetables.
Season chicken with salt and pepper. Cook with oil, over high heat, in a Dutch oven. Add the sausage and cook 2 to 3 minutes. Remove chicken and sausage; set aside.
In skillet, cook meat, onion and bell pepper until done. Pour off grease. In large pan, cook chopped cabbage and tomatoes until done. Combine all; add Cheddar cheese soup. Cook slowly, stirring frequently, an hour or more.
Combine egg yolks, salt and milk. Mix well. Place over low heat, stirring constantly, until warm. Gradually add 1 cup of sugar and cornstarch to milk mixture, stirring constantly until thickened. Cook over low heat, stirring constantly, until thickened. Remove from heat; stir in 1 teaspoon vanilla and coconut.
Mix cake as directed on box and bake in 9 x 13-inch pan. Divide into 4 pieces and layer as follows: 1/4 cake, crumbled, strawberry filling, 1/4 Cool Whip, 1/4 pecans, 1/4 cake (crumbled), blueberry filling, 1/4 Cool Whip, 1/4 pecans, 1/4 cake (crumbled), pineapple, sliced bananas, 1/4 Cool Whip, 1/4 pecans, 1/4 cake (crumbled), cherry filling, Cool Whip and pecans.
Mix and pat firmly into a 9 x 13-inch pan. Bake at 375° for 15 minutes. Let cool.
Mix boxes instant vanilla pudding with milk. Fold in sour cream and carton of whipped topping. Cut desired amount of bananas and fold in. Place layer of vanilla wafers in a 9 x 13-inch Pyrex dish then layer of pudding mix. Repeat. Remaining topping may be spread on top. Chill. Delicious.
Mix Jell-O and boiling water. Set aside to cool. Mix sugar and water. Bring to a boil until sugar dissolves. Let cool slightly. Mix two mixtures together with lemonade and pineapple juice. Freeze. About 1 to 1 1/2 hours before serving, remove from freezer. Cut or chop into small pieces and add 7-Up. Serve as slush.
Wash lettuce; drain. On small plates, place lettuce leaves. Add pear halves. Fill with cottage cheese. Add raisins and peanuts. Enjoy.
Place ribs, meaty side up, on rack in foil lined shallow pan. Mix remaining ingredients. Pour 1/3 of sauce on ribs. Bake, uncovered, in 350° until until done, for 1 1/2 to 2 hours, basting 3 or 4 times with remaining sauce.
Drain clams, reserving juice. Place onion, celery and potatoes in large saucepan. Add reserved clam juice. Add water to cover. Cover and simmer over low heat 20 minutes or until vegetables are tender. Do not drain.
About 15 minutes before serving, mix in a large bowl. Combine ham and all ingredients with the mayonnaise.
Mix together; cook in 9 x 12-inch glass dish, sprayed with Pam at 325° for 30 minutes. Let cool; cut into pieces. Cut before they get too cool because if not, the pieces will be a little difficult to get out of the dish.
Sift together flour, baking powder and salt onto wax paper. Beat together the butter and sugar in a large bowl until smooth. Beat in the egg, orange rind and juice. Add the flour mixture, a third at a time. Shape dough into a ball; flatten slightly. Wrap in plastic wrap. Refrigerate several hours. Roll out on a lightly floured surface about 1/8-inch thick. Cut into bunny or chick with 3-inch cutters. Repeat with second half of dough. Bake at 350° for 7 to 8 minutes. Cool and frost.
Mix potatoes, salt, onions, eggs and flour together. Fry in deep fat until golden brown.
Heat oven to 350°. Butter one 9-inch pie pan. Place all ingredients in blender. Cover and blend at low speed for 3 minutes. Pour into prepared pie pan. Let stand 5 minutes. Bake 40 to 45 minutes. Cool.
Mix all ingredients, except tomatoes, in a bowl. Place in a greased casserole dish and pour tomatoes over. (No additional liquid needed, cabbage cooks down.) Bake in 350° oven for 45 to 60 minutes until cabbage is tender.
Combine all ingredients. In a bowl, process a small amount at a time in food processor at low speed. Pour into serving bowl. Yields 3 cups.
Blend oleo and sugars. Add eggs and vanilla. Blend with mixer or spoon the flour, cocoa, soda, salt, oats and nuts. Add chocolate chips. Bake at 350° for 9 to 10 minutes. Don't overbake.
Wash and trim tops of okra, then pack in pint jars. To each jar, add salt, garlic, mustard seed and hot pepper. Bring white vinegar (enough for each jar) to a boil and pour over okra. Seal immediately. Let stand at least 3 weeks before serving. Better when chilled.
Mix all together in one bowl. Pour into tube pan that has been greased and floured. Bake in a 250° to 300° oven at least 1 hour or until it comes from the sides a little. Can be made ahead and freezes well for holidays.
Line an 8-inch square pan with foil. In heavy saucepan, over low heat, melt chocolate chips with sweetened condensed milk, vanilla and salt; blend well. Remove from heat. Add peanut butter chips; stir just to distribute chips throughout mixture. Spread evenly into prepared pan. Refrigerate 2 hours, or until firm. Remove from pan; peel off foil. Cut into squares. Store tightly covered in refrigerator. Makes 3 dozen pieces or about 2 pounds.
Arrange drumsticks in skillet. Season with salt and pepper; add water. Cover tightly; simmer, turning occasionally, 2 to 2 1/2 hours. If all water evaporates, add small amounts at a time.
Beat egg yolks; add sweet cream. Mix with whiskey and vanilla. Mix flour and salt to eggs and cream together. Add another 1/2 cup of flour, if needed. Roll out thin and cut into 2-inch strips, about 4 inches long. Put slit in middle and loop one end through the other and pull.
In large bowl, toss potatoes, meat, pickles, celery and onion. In covered jar, shake oil, vinegar, salt, garlic powder and pepper. Pour over meat mixture and toss. Cover; refrigerate at least 2 hours. Just before serving, mix sour cream and horseradish. Pour over meat mixture and toss. Season to taste. Serve on crisp greens and garnish with cherry tomatoes. Makes 4 to 6 servings.
Remove all skin and big bones from salmon. Flake salmon and mix with other ingredients until crackers are moist. (If you have time, refrigerate 30 minutes.) Dip by rounded tablespoon and form into 10 patties. Fry over medium heat until brown and crisp. Serve hot.
Put all ingredients together in a bowl; mix together. Makes as much as you desire. Serve.
Set oven to 350°. Grease a 9-inch square pan. Sift dry ingredients. Add sugar. Mix. Combine margarine and eggs (in blender). Stir into dry ingredients. Add nuts, dates, coconut and raisins. Bake for 30 minutes. Makes 16 bars. Cut while hot.
Mix softened margarine and cheese until well blended. Add mayonnaise and blend well. Add well drained crab, lemon juice and garlic powder; mix well. Spread on 12 English muffin halves. Cut each half into fourths. Bake at 350° until bubbly.
Cook rice according to package directions; drain. Add thyme, marjoram, green onions, pimento, mushrooms and margarine; set aside. Place meat on waxed paper and pound it with mallet or other heavy object until flattened to a thickness of 1/4 inch. Cut into 6 pieces. Spread with rice mixture. Roll up and fasten with toothpick. Brown in shortening; pour off grease. Add soup mixture and 1 cup of water. Cover and simmer 1 1/2 hours or until tender. Remove from heat to a warm platter. Combine flour and 1/2 cup cold water. Stir into soup mixture. Cook until thick. Serve over steak rolls.
Lay chicken breasts in baking dish; cover with Swiss cheese. Mix soup, margarine and milk together and cover over chicken. Sprinkle with the bread crumbs. Bake at 325° for an hour or until chicken is tender.
Butter casserole dish (9 x 11-inch); spread with 1 cup bread cubes. Sprinkle with ham, cheese, onion and rest of bread. Beat eggs with milk, butter and mustard. Pour on top. Refrigerate overnight! Bring to room temperature and bake at 350° for 1 hour.
Mix milk, pineapple, vanilla and Cool Whip. Add lemon juice last. Pour into graham cracker crusts. Chill for 3 hours. Makes 2 pies.
Cream oleo, sugar and eggs until creamy; add vanilla and flour and blend. Spread evenly on large greased cookie sheet. Sprinkle chopped nuts over cookie dough. Bake 25 to 30 minutes at 325°. Cut into bars while warm.
Cream margarine and sugar until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour and blend well. Stir in vanilla and pecans. Pour into greased 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. (It's done when toothpick inserted comes out clean.)
Shred/slice all vegetables thinly (the food processor is perfect for this). Mix vinegar, vegetable oil, sugar, salt and pepper. Pour dressing over vegetables. Cover and refrigerate at least 8 hours before serving.
Cut or shred cabbage. Shred onion and sprinkle over cabbage. Sprinkle 1 cup of sugar (less 2 tablespoons) over this. Do not stir. Heat last 6 ingredients to boiling. Pour over cabbage (do not stir and cover quickly). Refrigerate for at least 4 hours.
Beat egg whites in bowl until foamy. Add cream of tartar and salt. Beat until medium-stiff peaks form. Fold in 1 cup sugar gently, using 25 strokes. Sift 1/2 cup sugar and flour together 3 times. Fold into egg whites, 1/4 at a time, using 15 strokes after each addition. Fold in flavoring, using 10 strokes. Spoon into ungreased 10-inch tube pan. Cut through batter with knife. Bake at 350° for 45 minutes or until cake tests done. Invert on funnel to cool. Loosen edges with knife. Remove from pan.
Thaw frozen spinach. Rinse, drain and squeeze out excess juice. Mix all ingredients in a medium bowl and chill for 2 hours. Serve in hollowed out round bread (such as rye/pumpernickel) with scooped out bread, cut into chunks. I sometimes put a small bowl in the center of the bread and put the dip in the bowl. This way the rest of the bread can be later broken up to use with the dip.
Cream together eggs, oil and sugar. Add zucchini, vanilla and nutmeats. Sift flour, salt, soda, cinnamon and baking powder into mixture; mix well. Use 2 pans, 9 x 5 x 3-inch or 8 x 4 1/2 x 3-inch, greased. Bake 1 hour at 325°.
Mix flour, baking powder, salt, sugar and spices. Blend in shortening, sweet potatoes and milk. Should make a stiff dough. Flour counter surface. Pat dough to 3/4-inch thickness. Cut biscuits with small juice glass or 3-inch cookie cutter. Bake at 375° for 20 to 30 minutes or until golden brown.
Preheat oven to 350°. In large skillet, saute chops in shortening until browned on both sides; drain on paper towels. In buttered 2-qt. oblong baking dish, arrange potatoes, onion, and browned pork chops. In small bowl, combine Lipton mix and water; pour over vegetables and meat. Cover with aluminum foil and bake for 1 hour or until potatoes are tender.
Roll meat in flour and brown in skillet with lard. Pour off most of the grease. Mix remaining ingredients together and pour over meat. Bake at 350° for 45 minutes to 1 hour. Serves 6.
Cream together shortening and sugar. Add eggs, one at a time. Continue beating and add vanilla and sour cream. Sift together and add the soda, salt, baking powder and flour. Roll out on heavily floured board, rather thick. Bake at 350° for 10 to 15 minutes.
Pick and wash berries, pick out the solid ones and set aside. Mash the soft berries, set aside. Mix sugar and cornstarch and stir into the soft, mashed strawberries. Cook over low heat until thick and kind of clear looking. Set aside. Halve the firm berries into a cooked pie shell, pour the cooked mixture over them. Let cool and serve with fresh whipped cream.
Combine chocolate chips and half and half in medium bowl. Microwave at Medium-high	(70%) until chocolate chips are melted, 1 to 3 minutes,	stirring once during cooking. Stir in vanilla and remaining ingredients until coated. Press into greased square baking dish, 8 x 8-inches. Chill.
Cut chickens into pieces. Place flour, corn meal, salt, pepper and paprika in paper sack. Shake until well mixed. Place 2 pieces of chicken in flour sack at a time. Shake so that all chicken is coated well. Put the melted butter in bottom of baking dish. Bake at 350° for 1 hour. Turn chicken several times during baking time.
Cook chicken breast separately; cut up. Cook tortellini separately. Chop scallions to desired amount. Cook all ingredients in chicken broth; let simmer. Add tortellini.
Lightly coat potato skins with a small amount of olive oil and bake at 375° for an hour. Let cool, then cut in half and scoop out pulp into mixing bowl. Melt the butter in a saute pan and add the onion with a dash of salt and pepper. Saute until onion is translucent. Stir in lobster and wine and bring to boil, stirring frequently, until liquid is boiled away. Add sour cream and heavy cream and remove from heat. Combine pulp, lobster, cheese and scallion and mix well. Stuff potatoes skins with equal parts of the filling and bake at 400° until hot. Serves four.
Cook butter, eggs, sugar and dates until thick, stirring constantly. Add vanilla. Pour over nuts and Rice Krispies that are mixed in a large bowl. Mix and let cool. Form in small balls and roll in coconut.
Combine all ingredients except berries and zucchini until just blended. Fold in the berries and zucchini. Turn into a sprayed loaf pan (with vegetable spray) and bake at 350° for 1 1/2 hours. Check after the first 45 minutes to prevent browning too quickly. Makes 15 slices per loaf. Contains 172 calories, 31 gm. carbohydrates, 4.3 gm. fat, 0 mg. cholesterol, 112 mg. sodium, 189 mg. potassium and 4.1 gm. protein per slice.
Combine flour, salt and milk in saucepan; cook over medium heat until thick. Chill in refrigerator while baking cake. Cream together with electric mixer until fluffy the Crisco, margarine, sugar and vanilla. Add flour paste and beat well. This will ice a 2-layer cake and is also good as a filling for cupcakes, cream puffs, etc.
In large bowl beat eggs until foamy.	Add sugar, corn syrup, butter, salt and vanilla. Blend. Stir in peanuts. Pour into pie crust.	Bake at 375° for 50 to 55 minutes (until set).	Serve warm or cold.
Heat shortening in skillet. Add ground beef, green pepper and onion. Cook until slightly brown. Add chili powder and garlic salt. Sprinkle noodles over top. Add water. Mix soups together and pour over meat mixture. Cover. Bring to steaming, then turn to low heat for 25 minutes. Sprinkle grated cheese over mixture. Cook another 5 minutes. Serves 8.
Boil tortellini for 15 minutes, then drain and let cool. Combine with other ingredients in bowl; refrigerate for 2 hours. Serves 2.
Sift together flour, cinnamon, baking powder and salt. In a large bowl of an electric mixer, beat sugar and salad oil for 2 minutes. Beat in one egg at a time, beating thoroughly after each addition. Add flour mixture, beating just until blended. Mix in carrots and 1 cup of the pecans. Pour into two greased waxed paper lined 9-inch cake pans. Bake in preheated oven at 350° for 35 to 40 minutes.
After chicken is cooked and cut up, add remaining ingredients along with small amount of stock from chicken. Cook until vegetables are just done. Let cool. Make 1 1/2 recipes Bisquick biscuits, roll in large rectangle and put in chicken mixture. Roll up and put on large cookie sheet. Bake 25 to 30 minutes at 375°. Serve with chicken gravy.
Mix all ingredients together by hand. Place in a greased and floured tube pan. Bake for 1 hour at 350°. Let cake cool in pan for 15 minutes before inverting onto serving plate. Dust with powdered sugar before serving.
Soak red beans overnight. Rinse before cooking. Saute vegetables in large pot. Add sausage or ham. Add rinsed red beans. Cover beans with water and bring to a boil. Simmer about 1 1/2 hours until beans are soft. Add salt and pepper.
Spread can of fruit pie filling in 9 x 13-inch pan. Spread dry cake mix over fruit. Drizzle melted margarine over top of dry cake mix. Bake at 350° for 45 minutes to one hour or until top is brown.
With a mixer, blend together cream cheese and butter. While mixing, blend in small amounts of Cheddar cheese spread. Add remaining ingredients and blend until smooth and creamy. Serve at room temperature with crackers.
Heat 1/4 cup butter and soup. Blend in sour cream and onions. Stir in potatoes. Place in 9 x 13 pan. Place crushed potato chips on top. Cover with cheese. Bake at 350° for 45 minutes.
If sausage comes in casing, remove and make into little meat balls. In 5-quart Dutch oven, or soup pot, brown sausage. Remove sausage and drain, reserving 1 tablespoon to saute onions and garlic until onions are tender. Add all ingredients except tortellini. Bring to a boil. Reduce heat; simmer, uncovered, until all vegetables are tender. I sometimes shorten cooking time by cooking just the vegetables with a little water added in the microwave for 10 minutes and then adding to the soup broth. Skim any fat from soup. Stir in tortellini and simmer, covered, an additional 30 to 35 minutes. Serve with garlic bread and you have a complete meal soup.
Mix water, Miracle Whip and sugar together. Add to macaroni; stir. Add rest and stir well.
Place egg and flour in saucepan; mix well and add sugar. Heat; add milk, stirring constantly, until thick. Add bacon and vinegar; heat thoroughly. Pour over lettuce and toss. Serve over fried potatoes.
Melt oleo in a 9 x 13-inch baking dish. Layer ingredients in order. Bake at 325° for 30 minutes.
Melt margarine in baking dish. Stir in rest of ingredients. Cover tightly and bake at 325° for 30 minutes. Stir. Cover again and continue baking 30 minutes more. Serves 10.
In large mixing bowl, combine sweetened condensed milk and water; mix well. Add pudding mix; beat until well blended. Chill 5 minutes. Fold in whipped cream. Spoon 2 cups pudding mixture into 4-quart round serving bowl; top with half the cake cubes, half the strawberries, half the preserves and half the remaining pudding mixture. Repeat layering, ending with pudding mixture. Garnish with additional strawberries and almonds. Chill for 4 hours.
Melt 1/2 cup margarine in ovenproof 13 x 9-inch casserole in slow oven. Mix potatoes, onion, cheese, sour cream and soup and place in casserole. Bake at 350° for 30 minutes. Meanwhile, mix corn flakes with 1/2 cup melted margarine. Put on top of potatoes and bake 15 minutes longer.
Mix all together and pour into 2 small, unbaked pie shells. Bake at 350° until slightly brown and set.
Scald milk; mix dry ingredients together. Add hot milk, stirring constantly. Cook in a double boiler until smooth and thick, about 15 minutes. Beat egg yolks slightly and add a small amount of hot mixture to them. Add this quickly to remainder of hot mixture and cook 3 minutes longer. Cool.
Cream butter and sugar. Add beaten egg and evaporated milk. Add bananas. Mix well. Add flour, baking powder and vanilla. Mix well. Bake in loaf pan at 350° for 1 hour.
Butter a casserole. Layer creamed corn and whole corn. Add Ritz crackers and butter. Salt and pepper. Drizzle a little cream on top. Bake at 350° for 30 minutes.
Melt margarine and add crumbs. Put in bottom of pan and chill. Let ice cream soften and mix in peanut butter. Pour into a 9 x 13-inch pan. Freeze until firm.
Brown the hamburg, onion and pepper in the margarine. Then add the soups and rice and mix together. Turn into an ungreased casserole. It doesn't need a topping and do not use a cover. You can bake it for 3 or 4 hours at 250° or 275° or about 3 hours at 300°. You can also substitute a can of undiluted celery soup for one of the soups mentioned.
Mix first 4 ingredients well, reserving 1 to 2 cups cheese for topping. Heat 2 cans enchilada sauce in frying pan. Separate tortillas and drop in enchilada sauce for a second or two, to soften enough to roll. Place tortillas on a cookie sheet with sides and put 2 tablespoons of meat mixture on each tortilla and roll. Push to back of pan. Continue to make enchiladas until all of meat mixture is used. Pour remaining enchilada sauce on top of rolled tortillas and sprinkle well with grated cheese. Bake at 375° until cheese is melted. Serves 12 or more.
Saute bacon. Break into pieces and return to pan. Remove half of the bacon fat. To the remaining fat, add the cubed ham and 1/4 cup butter. Sprinkle flour and mix well. Gradually add the milk and cook. Season with salt and pepper (1/8 teaspoon). Set aside. Beat eggs into evaporated milk. Add 1/4 teaspoon salt. Melt 1/4 cup butter in a large skillet. Add egg mixture and scramble until firm.
Cook macaroni in boiling water, salted, until tender. Drain and rinse. While macaroni is cooking, melt butter in large saucepan. Stir in flour and salt. Gradually add milk and vegetable liquid, stirring until smooth and thickened. Add grated cheese, macaroni and vegetables; mix well.
Boil chicken breasts until tender, then season with salt and pepper. Slice chicken. Cook broccoli according to package directions and drain. Arrange on bottom of buttered baking dish. Lay chicken on broccoli and spread noodles on top of the chicken. Blend together soup, mayonnaise and cheese. Pour over chicken. Sprinkle bread crumbs lightly over top of casserole and dot with butter.
Combine ingredients using 1/2 of the onions. Bake in casserole for 25 minutes at 350°, then add remaining French fried onions and brown 5 minutes.
Melt chocolate as for other dipped candies. However much you want to make. Mix peanut butter (one jar makes a nice batch) and powdered sugar (1/2 to 1 pound), so you can roll into small balls. Use toothpick to dip in chocolate. Place in candy papers or on wax paper.
Grease pan. Roll out dough. Poke holes in dough. Put in oven for about 7 minutes until golden brown. Take out. Brown sausage in microwave for a couple of minutes. Put in bottom of pan. Scramble eggs with fork. Season. Put to side. Cut up onion and put over sausage (optional) the pizza cheese. Pour eggs over cheese. Sprinkle oregano and Parmesan. Bake by directions on the crust can.
Mix all ingredients in casserole or baking dish. Extra Minute rice may be added. Bake at 350° until bubbly, about 20 minutes.
Peel apples and set aside. Pour cooking oil into a large bowl. Add sugar and eggs. Beat well.
Slice the meat into steaks 1-inch thick, 3-inches wide and 5-inches long. Place the cooking oil in a frypan and heat. Roll the steaks in the flour. Remove and place in the frypan. Cook, turning occasionally until done and brown. Remove from frypan and place in a roasting pan. Cover with onions, tomatoes and tomato juice. Cover and bake in preheated 325° oven for 2 to 2 1/2 hours or until the steaks are tender. Mix 2 tablespoons of flour with a small amount of water. Make a smooth mixture and add to the steaks, stirring gently. Cook for another 5 to 10 minutes and the steaks are ready to serve. Serves 6 to 10 people.
Split dinner rolls and put 1 slice of cheese and 1 slice of ham in each roll. Put in a baking dish or leave in the aluminum pan the rolls came in. Mix remaining ingredients. Pour mixture over top of rolls. Refrigerate for 2 hours. Bake at 350° until cheese melts.
Place carrots, sugar, margarine, salt and pepper in tight fitting pan on low heat for 15-20 minutes. This is one serving.
Cook rhubarb in water until tender; strain. Add sugar and stir until dissolved. Add juices; cool. Add 3 quarts cold water when ready to serve.