HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat half the butter in a frying pan and add mushrooms and garlic. Cook over moderate heat 5 minutes or until mushrooms begin to soften. Add thyme, rosemary and white wine and continue to saute another 5 minutes or until liquid evaporates. Season to taste with salt and freshly ground pepper. Remove from heat and set aside.
Cut ribs into serving size pieces; put in large pot and cover with water. Salt lightly and boil until almost fork-tender. Remove from pot; place in a 9 x 13 x 2-inch pan. Mix Coke and barbecue together; pour over ribs. Cover in foil. Cook at 375° for 1 hour.
Place butter and brown sugar in saucepan; heat and stir to boiling. Boil 2 minutes, stirring constantly. Stir in milk; cool. Stir in powdered sugar, a half cup at a time. If thin, add more powdered sugar. This is good on applesauce spice cake.
Boil chicken breast until done. Drain and shred chicken. In pot/saucepan, add Ro-Tel to chicken and simmer for 10 to 15 minutes.
Combine all ingredients except butter in large mixing bowl. Mix well with kitchen fork. Work butter into mixture with fingers until the consistency of fine corn meal. Store in airtight container in cool place. Makes 11 cups of mix; use same as Bisquick.
Cook rice according to directions and cool. Add onions, pepper and olives to rice. Drain artichokes and save juice. Combine juice and curry powder with mayonnaise. Pour over rice, sliced artichokes and shrimp. Chill. Better done day before.
In a bowl combine rice, crab, salad dressing, green pepper, onion and celery. Pack into an oiled 6-cup mold. Chill at least 6 hours or overnight. Unmold onto a bed of leaf lettuce. Garnish with parsley and lemon if desired. Yields 4 to 6 main dish or 12 to 14 side dish servings.
Combine ingredients, adding pork and beans last. Cook on medium heat for 30 minutes, stirring so mixture will not scorch. Pour into a baking dish and bake, uncovered, in a 350° oven for 30 additional minutes. For added flavor, put 1 inch strips of bacon on top before baking.
Combine all ingredients real good. Roll into little round balls. Put into square pan; press down a little. Pour the sauce over the top.
In 9 x 13-inch pan, spread 1 package of crescent rolls on bottom of pan. Cream sugar and cream cheese until smooth. Spread on top of rolls. Top cream cheese mixture with package of rolls. Bake at 350° for approximately 20 minutes or until lightly brown.
Combine all ingredients and bake at 400° for 30 minutes in a greased pan.
Mix together first 4 ingredients. Spread in 8 or 9-inch square pan. Spread melted chocolate chips over mixture. Refrigerate until set. Cut into squares.
Cook frozen broccoli; drain. Chop with fork and put in casserole dish sprayed with Pam. Combine cheese and mushroom soup over low heat in saucepan until cheese is completely melted. Pour over cooked broccoli. Bake in oven at 350° for 30 minutes. Sprinkle onions over and put back in oven until lightly browned.
Bake pie shell (prick all over with fork) in 350° oven until set but not brown. While pastry bakes, prepare spinach according to package directions. Empty into deep bowl; allow to cool slightly. Stir in onions, seasonings, eggs and cream. Pour into hot pie shell. Sprinkle bacon and cheese on top. Bake at 350° until knife comes out clean, 40 minutes. May be further browned under broiler a few minutes, if desired.
Mix marshmallows and Cool Whip. Spread over rhubarb. Mix pudding according to package directions. Spread over top layer. Garnish with graham crackers (crushed). Refrigerate.
Cook onion and celery in butter until al dente. Add mushrooms. Cook 1 minute over low heat. Stir in flour, salt and pepper. Add milk gradually until thickened. Add cheese; stir until melted. Add oysters, potato soup, pimentos and Tabasco. Heat until oysters curl, about 10 minutes.
Cook ziti according to package directions. Heat olive oil; add onion and cook until tender. Add tomato sauce, garlic, oregano, basil and pepper. Bring to a boil and then simmer for 10 minutes. Place ziti in baking pan and add sauce and Mozzarella cheese. Sprinkle with Parmesan. Bake at 375° for 30 minutes.
Combine all ingredients. Put in loaf pan and bake 1 hour at 350°.
Bring water, peas, carrot, onion, salt and pepper to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with fork. Cover and chill. Gently stir in tuna, pickle, mayonnaise and milk just before serving. Serve on crisp salad greens. Makes 6 servings.
Cream butter and sugar. Add vanilla. Stir in eggs, one at a time. Add flour and nuts. Mix well. Spread 3/4 of thick batter in ungreased 13 x 9-inch pan. Cover with cherry or other filling. Drop remaining batter by spoonfuls on filling. Bake 45 minutes at 350°. Cool. Cut into squares. Sprinkle with powdered sugar.
Combine milk, sugar, eggs, butter, Bisquick and vanilla in bowl; mix on low speed for 3 minutes with mixer. Pour into desired pan; let stand for 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes.
Cut or string beef in pan. Add ketchup, brown sugar, mustard, onion and Worcestershire sauce. Stir well and simmer over medium heat approximately 30 minutes.
Line an 8 x 8-inch pan with foil. Over low heat in saucepan, melt condensed milk with butter. Remove from heat. Add vanilla chips and white chocolate squares (broken up). Add peppermint; stir until all chocolate is melted. Pour into pan. Dot the top with red and green coloring. Drag knife through it to give marbled effect. Refrigerate 8 hours. Cut into squares after turning out onto cutting board.
Mix margarine, sugar and milk in heavy (2 1/2 to 3-quart) saucepan. Bring to full boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234°, stirring constantly to prevent scorching. Remove from heat. Gradually stir in chips until melted. Add remaining ingredients. Mix well. Pour into greased 9-inch square of 13 x 9-inch baking pan or line pan with aluminum foil. Cool at room temperature. Cut into squares. Makes 3 pounds.
Mix soda and applesauce together. Mix sugar, shortening and eggs. Add applesauce mixture. Add flour and spices that have been sifted together. Add nuts and chips. Drop on greased baking sheet. Bake at 400° for 9 to 12 minutes. Makes about 4 dozen cookies.
Parcook sausage in microwave for 2 to 3 minutes. Deskin and slice thin; set aside. Cook bow ties; reserve 1 cup liquid before draining. Cook onion in olive oil until clear. Add sausage; cook thoroughly. Add 1 tablespoon seasoning and peppers. Add bow ties, liquid and seasoning. Toss until blended. Serve topped with Parmesan cheese.
In a baking dish, mix the refried beans with a half package of taco seasoning mix. Spread sour cream on top. Chop olives and chilies and lay them on top of the sour cream. Place sliced cheese on top. Bake at 375° until cheese melts. Serve with tortilla chips.
Blend all ingredients in blender. Bring to a boil; set to cool. When mixture is starting to set, add 2 packages beaten Dream Whip. Fold into Jell-O. Mold.
Mix all ingredients and serve in cut glass bowl. Omit Cointreau if you wish. Delightful after a heavy meal.
Mix the meat, onion, eggs, garlic, Worcestershire sauce and salt and pepper to taste. Add rice. Precook cabbage leaves for 3 minutes in small amount of boiling water; drain. Spoon meat mixture into cabbage leaves. Roll cabbage leaves around meat mixture; secure with toothpicks. Put in baking pan with tomatoes and tomato sauce. Bake at 350° for 45 minutes (or until done).
Combine first 4 ingredients. Heat in heavy medium saucepan until boiling. Reduce heat. Add cheese. Stir; heat at medium-low temperature until cheese is smooth and creamy. Serve hot with tortilla chips.
Mix eggs, butter, flour and sugar together, then add chips and nuts. Pour into pie crust and bake at 325 degrees for 1 hour.
Cream the sugar, eggs, oil and salt. Add zucchini and all ingredients. Bake at 350° for 1 hour.
Prepare lettuce into bite size pieces (about 4 cups). Cut avocado lengthwise in half. Remove pit, peel and slice crosswise into bowl. Pour salad dressing over lettuce and toss. Divide mixture among 5 individual salad bowl servings.
Bake cakes according to directions on cake mix. Let cool. In a large, deep pan or on a plate, you start by taking 1/2 the Kahlua to the first box of cake mix by setting the first layer in a pan or plate. Pour 1/4 cup of Kahlua over 1 layer of cake. Cover the layer with 1/2 of the first container of Cool Whip. Crush the Skor bars and sprinkle some over the layer. Repeat layers until all done with all four layers.
Use amount of celery, pepper and onion as desired. Heat sugar, vinegar and oil. Let cool and pour over vegetables. Refrigerate.
Place half of bacon on a microwave roasting rack. Cover with paper towels (I put mine in the oven on a bread pan because I save the bacon grease). Cook on High for 1 1/2 to 2 minutes, or until bacon is slightly brown, not completely cooked. Repeat with remaining bacon slices. Wrap each piece of bacon around a water chestnut and a piece of green pepper; secure with a toothpick. Place in an 8 x 8-inch baking dish. Stir together remaining ingredients. Mix well and pour over wrapped water chestnuts. Refrigerate for 2 hours. Microwave at High for 6 to 9 minutes or until done.
Heat oven to 375°. In a small bowl, combine cheese and onions. Separate dough into 16 triangles; cut each in half diagonally to make 32 triangles. Place rounded teaspoon of cheese mixture on center of each triangle. Bring corners to center over filling overlapping ends; press gently to seal. Place on ungreased cookie sheet. Brush each lightly with oil; sprinkle with dillweed. Bake at 375° for 10 to 13 minutes or until golden brown. Serve warm.
Beat cream cheese until smooth gradually adding sugar until blended. Blend in sour cream and vanilla. Fold 8 ounces of Cool Whip into the cream cheese mixture, blending well. Put mixture into the premade pie crust and top with remaining Cool Whip. Top with cherries and chill for a minimum of 4 hours. Makes 8 servings.
Prepare rice (directions on	package). Saute onion; add soup, sour cream, wine and curry powder. Stir in chicken and rice. Bake, uncovered, in 2 quart casserole at 350° for 35 to 40 minutes. Stir before serving.
Saute broken spaghetti noodles (until color changes to light brown) in 1/4 cup margarine. Place in casserole dish, then add other ingredients. Bake at 350° for 1 hour.
Mix sour cream, lemon juice, sugar and salt. Add remaining ingredients; blend together. Pour into lined muffin tins (cupcake tins with paper). Freeze overnight. Makes 12.
Saute onions in butter until clear. Put in pie shell. Mix eggs, milk and seasonings to taste. Pour over onions. Top with cheese. Sprinkle with paprika. Bake at 350° for 30 minutes.
Preheat broiler. Spray rack in broiling pan with nonstick spray. Arrange chops on rack and broil 6 inches from heat, until brown and done to taste, 4 or 5 minutes on each side. In 9-inch nonstick skillet heat oil; add pine nuts and onions and cook over medium heat, stirring constantly until brown. Continue to stir; cook 1 minute longer. Stir in broth and vermouth and bring mixture to a boil. Reduce heat to low; stir in raisins and rosemary and let simmer for 3 to 4 minutes. To serve, arrange chops on serving dish and top with sauce.
Line a 9 x 13 pan with toasted bread, which you have diced. Add cheese and broccoli. Cover with mushrooms and 8 eggs (slightly beaten). Add salt, pepper and onions. Add milk and sprinkle top with bacon bits. Keep in refrigerator overnight. Bake at 325° for 45 minutes.
Grind peppers and onions. Cover with water and boil 15 minutes. Drain. Then cover with sugar, salt and vinegar. Boil 15 minutes. Pour into scalded jars. Seal. Makes about 6 pints.
Mix and blend well. Place in a small baking dish and bake at 350° for 20 to 30 minutes. Serve warm with a mild cracker. Can also be served hot.
Bring to boil the onions, celery and broth. Cook meat. Pour grease from cooked meat into boiling broth. Pour meat into mixture. Save some of meat for won tons. Wet won tons and place small amount of meat in center. Roll won tons and meat together. Drop into boiling soup mixture. Make sure soup is boiling, or won tons will not cook.
Mix sour cream and milk in a large bowl. Drain all fruits, cut up grapes and add to sour cream mixture. Refrigerate until set.
Wash beans thoroughly and soak overnight. In the morning, place beans in bean pot with molasses, oil, liquid smoke and Accent. Peel onion and add whole to beans. Add water enough to cover beans. Cover pot and cook at 200° from 4 to 6 hours, or until beans are tender. Onion may be removed when beans are done.
Mix first 3 ingredients. Add next 2 ingredients. Mix well. Chill and serve.
Put marshmallows and milk in large boiler over low heat. Stir until marshmallows are melted. Remove from heat; add vanilla extract and cool. When chilled and beginning to thicken, fold in the cream which has been whipped until thick but not stiff. Pour into freezer canister and add ice and salt as usual. Super good and oh so rich!
Slice vegetables. Pour dressing over vegetables. Refrigerate, best overnight. Mushrooms are good also.
Mash potatoes. Add boiled eggs, pickles, salt, onions and mayonnaise and you're ready to eat it.
Mix all together, beating slightly. Line pie shell with pecans, about 1 cup. Pour filling over nuts. Use shallow pie shell. Bake at 350° for 45 minutes or until golden brown.
Mix butter, powdered sugar and egg yolks. Fold in Cool Whip. Break 1/2 of angel food cake in tiny pieces. Put in a large bowl. Top with 1/2 of Cool Whip mixture and top with 1/3 of Butterfinger candy. Repeat second layer same as first. Top with Butterfinger candy.
Preheat oven to 350°. Spread cooked pasta in bottom of greased pan. Top with a thin layer of grated Jack cheese. In a medium bowl, combine soup, sour cream, chili powder, garlic powder, corn, onions and turkey. Stir to blend well. Spread evenly over the pasta and cheese layers. Bake at 350° for 30 minutes. Top with remaining cheese. Bake an additional 5 minutes. If you wish, top with chopped tomatoes, chopped olives or green onion.
Mix all ingredients in a saucepan and cook until it comes to a full boil. Boil almost two minutes. Cool in cold water and stir until the right consistency to spread on cake.
In a large container, combine pineapple and grapefruit juices, lemonade and vodka. Chill. To serve, pour into punch bowl and mix in ginger ale and club soda.
Boil chicken until tender. Remove from bones and cut in pieces. Use broth; add noodles and cook until tender. Add pepper (green) and pimento. Add grated cheese. When cheese is melted, add sauteed mushrooms (save juice) in butter, then add juice. Add corn and chicken. Pour into buttered pan; sprinkle with buttered corn flakes or bread crumbs. Bake at 350° for 1/2 to 1 hour.
Dissolve yeast in warm water. Add cake mix and flour. Knead dough. Let rise until double. Divide in half. Roll to 1/4 inch thick. Spread on butter, brown sugar, cinnamon and nuts. Roll.
Mix all ingredients except bread crumbs. Pour into baking dish. Sprinkle top with bread crumbs. Bake 15 minutes at 375°.
Mix all ingredients in mixer and bake 20 to 25 minutes at 325°. Three layers work best.
Mix 2 cups sugar with 1/4 cup cocoa, 1/4 cup butter and 1/2 cup milk. Put in medium size pan on medium heat and cook until comes to boil. Remove from heat. Cool for 1 minute. Add 1 teaspoon vanilla extract, 1 pinch salt and 1/2 cup peanut butter. . Mix well. Add 3 cups uncooked quick cooking oats. Stir well. Drop on wax paper by teaspoon. Let set, cool and eat. Makes 2 dozen.
Let the sugar, melted margarine and milk come to a boil. In a bowl, put the oatmeal, coconut, nuts and chips. Add boiled mixture; drop onto wax paper.
Cook noodles on top of range, using package directions. Brown beef, add onion, bell pepper, sauce and oregano. Simmer. Layer noodles, cottage cheese, Mozzarella, and meat sauce. Repeat layers. Bake, covered, at 350° about 30 minutes or until bubbly.
Mix all ingredients in a bowl at medium speed for four minutes. Pour batter into greased Bundt cake pan. Bake at 350° for 45 minutes.
Drain pineapple and heat juice, adding the jello. Dissolve jello well. Add other ingredients. Chill.
Stir together eggs, meal, milk, oil and corn. Pour over hamburger meat. Add onion, green pepper and cheese. Cook at 350° on bottom rack for 25 minutes, then finish browning in top of oven. Let stand for 10 to 15 minutes before cutting.
Boil until it is brittle in water; pour over popped corn. Stir well. Make into balls.
Mix first 5 ingredients. Add dry tapioca if mixture is not stiff enough. Roll a large marshmallow into center of potato ball and roll in coconut. Bake at 425° for 15 to 20 minutes. A pinch of cinnamon and nutmeg can be added for flavor (optional).
Combine flour, margarine and pecans. Press into the bottom of a pan and bake at 350° for 20 to 25 minutes. Cool. Whip the cream cheese until fluffy. Mix Cool Whip and powdered sugar into cream cheese. Pour over first layer. Mix pudding and milk and pour on second layer. Take the remainder of the Cool Whip and place on top of third layer. Refrigerate.
Cut each biscuit into four pieces. Roll each in mixture of 1/2 teaspoon cinnamon and 1/3 cup sugar. Grease Bundt pan. Place nuts in bottom of pan, then put in layers of biscuit pieces. Combine margarine, 1 teaspoon cinnamon and brown sugar. Boil 2 to 3 minutes. Pour over biscuits and nuts. Bake at 350° for 25 minutes. Cool 10 minutes and remove from pan.
Put all ingredients except sesame seed in a blender. Blend until smooth. Add sesame seed. Chill before serving. Extra good on spinach and/or avocado.
Mix cake mix according to package directions.	Bake in a 9 x 13-inch pan. Just as cake is finished baking, mix sugar, milk and vanilla. Bring	to a boil and pour over hot cake which has been punched full of holes.
Saute onion and bell pepper in butter in large cooking dish. Add 1 cup water; bring to boil. Add rice. Cover and let stand 5 minutes. Add corn and cream of mushroom soup. Sprinkle top with grated cheese. Bake in 350° oven 30 minutes. Salt and pepper to taste.
Mix all ingredients together in a bowl. Put in ungreased pan. Bake at 350° for 30 minutes.
Beat egg yolks. Add dry ingredients, milk and butter. Fold in beaten egg whites. Fry like pancakes.
In casserole, layer chicken, broccoli and chicken. Mix lemon juice, soup, mayonnaise and curry powder and pour over ingredients in casserole. May sprinkle with more curry powder, if desired. Bake at 350° for 40 to 45 minutes.
Cream 1/2 cup butter or margarine; add 1 cup brown sugar, beating at medium speed of an electric mixer. Gradually add flour, mixing well. Press mixture into an ungreased 13 x 9 x 2-inch pan. Sprinkle with pecans and set aside.
Mix ingredients. Place in cake pan and bake at 350° for approximately 45 minutes or until you can stick a toothpick in cake and it springs back.
Beat eggs slightly and mix with sugar, syrup, oleo and vanilla. Stir in pecans and coconut. Pour into unbaked pie shell and bake 45 minutes or until lightly browned at 375°. Serve warm or cold with vanilla ice cream or whipped cream or plain.
Put all dry ingredients in baking pan and mix well. Put vinegar, vanilla, and oil in and then pour water over the top. Mix well. Pour batter into a greased and floured 8-inch square baking pan and bake at 350° for 30 to 35 minutes.
Partially cook vegetables for 5 minutes; drain. Combine all ingredients, except butter and cracker crumbs. Put mixture in casserole. Top with crackers and butter. Bake at 350° for 20 to 30 minutes.
Cut chicken wings at joints for easy handling and less mess. Put the tiny ends in freezer to use when making broth, as they have so little meat. Marinate wings for 3 to 4 hours (or as long as desired) in a favorite sauce, such as barbecue sauce (thinned with water), vinegar, dill pickle juice or a combination of these. Add horseradish or hot mustard to taste. Wish-Bone Italian dressing makes a great marinade and sauce by itself. Soy sauce, hot sauce and sweet and sour sauce all work well. Bake in 2 (9 x 12-inch) pans at 325° for about 45 to 60 minutes.
Cook pasta. While pasta is cooking, fry the bacon until crispy; set aside. Whip the eggs with a fork. Make sure eggs are whipped real well. Drain pasta and pour eggs over pasta after it has drained. If pasta is not hot enough to cook the eggs, microwave for 2 minutes and stir pasta. Break bacon into small pieces and add to pasta. Add the remaining ingredients and enjoy. It's yummy.
Combine all ingredients in a large bowl; stir well. Cover and chill at least 1 hour before serving. Yields 12 servings.
Combine sugar, salt and cocoa in a heavy saucepan; mix well. Gradually stir in milk and syrup. Cook over medium heat, stirring occasionally, until soft ball stage (236°). Remove from heat; stir in butter and vanilla. Pour onto a buttered 15 x 10 x 1-inch jelly roll pan; let cool 10 minutes. With buttered hands, knead candy occasionally for 10 to 15 minutes or until cool enough to hold its form. Shape into a 12 x 1 1/4-inch rope; roll in pecans. Wrap in buttered plastic wrap. Let candy stand at room temperature for 1 hour or until completely cooled. Cut into 1/2-inch slices.
Melt butter, sugar, cocoa, salt and vanilla in a large pan. (You may add 1/4 cup hot coffee to help melt ingredients.) Bring to a full rolling boil; continue stirring and boiling 3 minutes. Remove from heat. Stir in uncooked oats 1 cup at a time. Quickly spoon out on cookie sheet or wax paper. Let cool. Should be ready to eat within 30 minutes.
Melt butter. Add onions, bell peppers, hot peppers, mushrooms, broth and shrimp. Let simmer. Add 2 cups rice and bring to a boil. Reduce heat and cover until all is done.
Finely chop onion, bell pepper and celery. Saute this in butter. Add soup and milk to this and heat on low setting. Add sour cream, finely chopped tomatoes and shrimp. Continue to stir over low heat for about 10 minutes until well heated and tomato bits are tender. Season to taste with salt and pepper. Serve over rice.
Combine crumbs and butter; press onto bottom of a 9-inch spring-form pan. Bake at 350° for 10 minutes.
Combine the first 5 ingredients and beat on low speed just until moistened. Beat on high for 2 minutes. Stir in coconut. Pour into 2 greased 8 x 4 x 2-inch loaf pans. Bake at 325° for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire rack to cool completely.
Soften gelatin in cold water. Combine gelatin, vegetables, salt and mayonnaise in bowl. Mix well. Chill, covered, overnight. Serve with bread.
Preheat oven to 350°. In ovenproof dish, combine artichokes, chilies, mayo and all but 2 tablespoons cheese. Mix well. Sprinkle remaining cheese on top and bake about 50 minutes or until top is lightly browned. Serve with crisp crackers.
Place meat in center of long piece of foil. Sprinkle with dry soup mix. Cover with vegetables. Dot with butter. Sprinkle with salt. Fold in foil. Seal securely. Place on baking sheet. Bake at 450° for 1 to 1 1/2 hours or until done. Yields 4 servings.
Beat eggs, oil, sugar and vanilla until thick. Stir in remaining ingredients. Mix well. Pour into 2 greased 9 x 5-inch loaf pans or 5 small loaf pans. Bake at 350° for about 1 hour or until a wooden toothpick comes out clean. Serves 12.
Stir flour, sugar, baking powder, salt, corn meal and cheese in bowl. Beat eggs in bowl with milk, oil and corn. Add to dry ingredients. Pour into pan and bake at 400° for 20 minutes.
Clean and wash kidney beans. Let soak overnight. Drain and wash beans. Cover beans with water in large cast-iron pot. Bring to boil. Add remaining ingredients. Everything should be chopped and/or diced. Bring to a boil. Reduce heat and cook slowly until beans are soft and other ingredients are tender. Season to taste with pepper, Tabasco and salt. You may remove some beans (2 cups) and puree in blender and return to pot to add thickness or body. When done, remove bay leaf and crab boil. Serve over cooked rice. (Usually takes 4 to 6 hours.)
Mix flour, sugar and salt in a saucepan. Set aside. Beat egg yolks until fluffy; add milk to yolks. Add to ingredients in saucepan. Cook until thick. Add margarine and vanilla. At this point, you can add coconut, chocolate chips or bananas.