HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter. When hot, add celery and onion; cover and cook 3 minutes over medium heat. Add carrot, spices and garlic; cover and continue cooking. Add lentils and chicken stock. Season well and mix. Bring to a boil. Cook soup, partially covered, 2 hours over low heat. Twenty minutes before soup is finished, add rice and finish cooking. Serve.
Line 8 or 9-inch square pan with foil; set aside. In heavy saucepan over low heat, melt chocolate chips and 2 tablespoons butter with sweetened condensed milk, vanilla and salt. Remove from heat. Stir in nuts. Spread evenly into prepared pan.
Sift flour, soda and salt together. Cream together shortening, peanut butter, brown sugar and sugar. Add egg to creamed mixture. Beat together and add milk and vanilla. Add dry ingredients to the wet. Mix well. Roll dough into small balls and roll in sugar. Bake on ungreased cookie sheet for 8 minutes at 350°. Remove cookie sheet from oven and add 1 Hershey's Kiss to the center of each cookie. Return to oven for 5 minutes. Cool.
In a large bowl, combine all ingredients. In a large shallow baking pan, shape into a loaf. Bake at 350° for 1 hour or until done.
Boil potato quarters in enough water to cover for 10 to 15 minutes or until tender when pierced with a knife. When cool enough, peel potatoes and place in mixing bowl. In a jar with a tight-fitting lid, combine vinegar, relish, mustard, salt and black pepper. Shake well, then add oil and shake again. Toss warm potatoes with dressing; add onions and red pepper. Serve warm or chilled.
Beat eggs until frothy. Add sugar, oil and vanilla; mix well. Add zucchini and mix. Sift in dry ingredients; beat well. Stir in lemon rind. Grease and flour two bread pans. Bake at 350° for 1 hour.
Cut off crusts and roll out slices of bread until very thin. Saute chopped onion and mushrooms in butter. Mix with cream cheese. Spread bread slices. Roll up like jelly roll and cut each slice into 3 pieces. Brush top with melted butter and sprinkle with paprika. Bake on cookie sheet for 15 minutes at 350°.
Combine sugar, oleo, vanilla, salt, peanut butter and milk. Roll into balls and put on wax paper. Chill 2 hours. Melt chips and wax over hot water. Coat peanut butter balls with chocolate. Refrigerate.
Mix baking mix and sugar. Add beer. Knead a few times. Roll out on floured board. Cut with floured cutter. Bake at 450° for 8 to 10 minutes. Makes 9 biscuits. (May be baked in greased muffin pans.)
Crush the cookies and set aside. In a bowl, combine the margarine, cream cheese and 10x sugar and mix well. In a second bowl, combine the Cool Whip, pudding and milk and mix well. Combine the two bowls. Line a new flowerpot with foil (or use a child's sand bucket and shovel). Or use a bowl. Alternately layer the cookies and other mixture, making sure the top layer is cookies. If you wish, decorate with an artificial flower to make it look more realistic.
Crush cookies, mix with margarine. Press into pan. Mix cream cheese, sugar and 1/2 of Cool Whip. Spread over crushed cookies. Chill 1 to 2 hours. Beat chocolate pudding and milk until thick. Spread on cheese mixture and top with remaining Cool Whip.
Cook first 3 ingredients in skillet and set aside. In saucepan, melt cheese with tomatoes and soup. (If time allows, use slow cooker.) Then add the meat mixture and keep in slow cooker until time to serve.
Melt butter. Fry butter and flour in sauce pan on medium heat till dark brown. Immediately add water and stir till smooth. Add remaining ingredients. Cook on low heat until chicken is tender. You can either cook dumplings in the fricassee gravy or serve over cooked rice.
Preheat oven. Mix Bisquick, water and cheese. Drop by large spoonfuls onto greased baking sheet. Bake 8 to 10 minutes. After baking, brush on butter mixed with seasonings.
Dice the chicken and celery. Mix together and season to taste. Add mayonnaise, mixing well. Serve on a lettuce leaf. Garnish with a slice of olive.
Mix all ingredients together. Keep sealed in an airtight container. Add 1 to 2 teaspoons (to your taste) to each one cup of boiling water.
Melt margarine. Brown meat and add soup, pepper, garlic salt, salt and tomato sauce. Set aside. Mix all ingredients except cheese and pour into casserole dish. Bake at 350° for 30 minutes. Top with grated cheese.
Pour over fruit salad or over pineapple, watermelon and blueberries.
Slice olives from pits. Combine vinegar, sugar, salt and bring to a boil.	Remove	from heat and add to gelatin. Moisten in	water and stir to dissolve. Pour hot mixture over beaten eggs, stirring briskly. Add horseradish, mustard, onion salt, lemon juice, carrots, fresh fruit and olives. Stir to blend. Cool until thick but not firm.	Add mayonnaise and stir. Pour into individual molds. Chill until firm and serve on salad greens.
Mix flour, sugar, baking powder and salt. Stir in milk. Mix until smooth. Pour melted margarine into casserole type baking dish. Pour in batter and sprinkle blueberries on top. Bake until lightly browned at 350° for 40 to 45 minutes.
Mix cornbread crumbs and 1/2 stick margarine. Place 1/2 of this mixture in a greased casserole. Mix the squash with the remaining ingredients and pour over the cornbread crumbs. Top with the remaining cornbread crumbs and bake at 400° for 30 minutes.
Cream butter and sugar in a bowl. Melt chocolate over boiling water and add to cream mixture. Add vanilla and add 1 egg, then beat with electric mixer for 5 minutes. Pour into baked pie shell and top with whipped cream or Cool Whip. Chill several hours before serving.
Combine cake mix, 2 eggs and melted butter. Pour into 8 x 13-inch pan. Mix remaining 2 eggs, powdered sugar, cream cheese and vanilla. Pour over chocolate mixture. Bake at 350° for 35 to 40 minutes.
Mix together and roll into small balls. This will fill 9 x 13-inch pan. Pour 1-quart prepared sauce (I prefer Ragu with mushrooms) and bake, covered, for 45 minutes at 350°.
Combine ingredients. Store in airtight container. Use 1/4 cup of mix to 3/4 cup of boiling water.
Cook the broccoli for 5 minutes. Drain. Cook the carrots for 10 minutes. Drain. In a buttered 2-quart casserole arrange a layer of half the broccoli then a layer of 1/2 the carrots. Repeat. Cover the vegetables with the undiluted mushroom soup. Top with the grated cheese and bread crumbs. Bake 35 to 45 minutes at 350°.
Grease 8 x 8-inch casserole dish. Beat eggs and add all other ingredients. Pour into buttered dish. Bake 40 to 45 minutes in oven at 350°. Very easy and great with stew or barbecues.
Heat oven to 350°. Separate dough into 4 rectangles; firmly press perforations to seal. Place 8 pepperoni slices on each rectangle. Sprinkle with 2 tablespoons cheese. Starting at shortest side, tightly roll up each rectangle and pinch to seal. Slice each roll into 4 equal pieces. Pinch dough together on one side of each slice to seal. Place sealed side down on ungreased cookie sheet. Bake at 350° for 18 to 20 minutes or until golden brown. Serve warm with pizza sauce.
Place the steak in the center of a large piece of aluminum foil and sprinkle with the soup mix and steak sauce. Cover the steak with the vegetables and dot with oleo. Sprinkle with salt. Fold foil over steak mixture and seal securely. Place in a baking pan and bake at 400° for 1 to 1 1/2 hours or until tender.
Pat chicken quite dry. Season with salt and pepper. Heat oil and fry chicken until golden brown; remove chicken. Add bacon and cook 1 minute; add onion, garlic and peppers and cook until tender. Add rice to pan (more oil as necessary); add paprika, cayenne and black pepper and toss rice well over moderate heat until coated with vegetables mixture. Add stock, bay leaf, saffron or turmeric, tomatoes and chicken; season to taste. Bring to boil; cover, turn down heat and simmer for 35 to 40 minutes.
Brown pork chops in frying pan. In a bowl mix hash browns, sour cream and 1 1/2 cups cheese, salt and pepper, 1/2 can of Durkee onions and soup. Mix well and put in a large baking dish. Put pork chops on top. Cover with foil and bake for 30 minutes at 350°. Then remove foil and put the rest of the cheese and onions on top. Bake for 10 minutes, uncovered.
Combine all ingredients, except oil in a medium bowl. Stir until smooth; set aside for 5 minutes.
Mix rice, chicken, celery, mayo, and soup together and place in a greased 1 quart casserole dish. Cover with corn flakes or almonds. Bake at 350° for 1 hour. Casserole freezes well!
In small bowl, combine oranges, onion, oil, vinegar, mustard and sugar; set aside.
Cook apples over medium to low heat for 20 minutes or until tender. Mash the apples. Add sugar and candies. Cook, uncovered, until sugar and candies are dissolved. Remove from heat. Cool. Refrigerate until serving. Yields 6 cups. Very good.
In 13 x 9 x 2 pan, layer the pineapple and pie filling. Sprinkle cake mix over pie filling. Over cake mix sprinkle pecans. Cut margarine into patties and place on top of nuts. Bake 1 hour at 350. Serve with cool whip, ice cream or just plain.
Cook rice in water, butter and salt, then add creamed corn. Bring to a boil. Set on very low and cover for 30 minutes.
Peel, cut and arrange apples in large Corning Ware dish. Sprinkle lemon juice over all the apples. In a small bowl, cream together the margarine, brown sugar and cinnamon. Add the oatmeal and flour to make topping. Sprinkle crumb topping over the apples. Bake, uncovered, at 375° for 35 to 45 minutes.
Split wings at joint; discard tips and pat dry. Deep fry at 400° for 12 to 15 minutes or bake in a roasting pan at 425° for 1 hour. Turn halfway through cooking time. Combine sauce and butter. Dip wings in sauce to coat completely. Do not allow chicken to soak in sauce (chicken may become soggy). (My personal favorite is: Grill outdoors instead of deep frying. Gives a great smoky flavor.)
Mix all together. Bake in 9 x 13-inch pan 30 minutes at 350°, until done. Very good.
Mix butter or margarine and brown sugar in large bowl. Stir in remaining ingredients until crumbly. Press mixture against bottom and sides of a 9 x 1 1/2-inch pie pan.
Combine frozen potatoes, onion, margarine and water in 3-quart saucepan. Bring to a boil over medium-high heat. Cover and reduce heat to medium-low. Simmer for 10 minutes or until potatoes are tender. Add milk and corn. Bring to simmering point. Season with salt and pepper. Simmer 10 minutes longer, stirring occasionally. Ladle into soup bowls. Sprinkle with cheese. Yields 6 to 8 servings.
Put rice, mushrooms and onion in pan and brown. Add soy sauce, salt and pepper. Add broth and cook until rice is cooked and broth is gone.
Stir ingredients over low heat for 20 minutes. Do not boil. Remove sticks and cloves. Serve hot.
Cook over low heat, stirring occasionally until thickened, about 25 minutes. Cool.
Heat butter in large heavy saucepan. Cook onion, carrots and celery until softened, but not browned, about 5 minutes. Add butter beans with liquid. Add all remaining ingredients. Bring to a boil. Simmer on low heat 15 to 20 minutes or longer. This chowder may be prepared ahead of time and reheated.
Combine sugar, cocoa and mayonnaise, then add to this, vanilla. Dissolve soda in water. Add soda, salt and flour to mixture. Bake at 350° for 1 hour or until done. This is very easy to make and is a delicious, moist cake.
Mix fruit, nuts, dry cake mix in a large bowl. Beat eggs and milk and vanilla together. Blend with cake mix, fruit and nuts. Place pan of water on bottom rack of oven. Bake at 325° for two hours. Wrap in foil while still warm.
Peel potatoes and cut into quarters lengthwise. Cover with water; add onion and salt and bring to a boil. When tender, do not drain. Melt Crisco|. Blend in flour and add to potatoes. Add pepper and let simmer for about 5 minutes more until flour is cooked.
Brown beef and chopped onion in skillet. Drain off grease. Season to taste. Spread beans in bottom of glass baking dish (oblong). Top with beef and onions. Sprinkle chili peppers on top of beef. Cover with cheese. Cover cheese with taco sauce. Bake at 400° for 20 to 25 minutes. Garnish with green onions and olives. Put avocado dip in the center with sour cream on top. Serve with chips. Best if served warm.
Mix ingredients and spread on greased jelly roll pan or cookie sheet with sides. Bake at 350° for about 20 minutes.
Preheat oven to 375°. Roll out the pastry and fit it into a nine-inch pie plate. Combine the sour cream, egg, lemon juice and flour. Fold in the sliced apples and place the mixture in the pastry shell. Either full or strips for top shell. Cook one hour at 375°. Serves 8.
Brown meat with taco seasoning, water, and salsa. Simmer 5 minutes.
Place chocolate chips, butter and shortening in large microwavable bowl. Microwave at Medium (50%) for 5 to 7 minutes or until chips are softened and mixture is melted and smooth when stirred. Add marshmallows and nuts. Blend well. Spread evenly in buttered 8-inch square pan. Cover; chill until firm. Cut into 2-inch squares. Yields 16 squares.
Cook squash until tender. Mix all ingredients and place in a greased casserole dish. Bake until bubbly and brown.
Soften cheeses at room temperature. Cream both cheeses together. Add garlic powder and chili powder or I use a little less than 1/2 package of taco or nacho seasoning. Blend well. Add chopped nuts (1 cup). Shape into log. May need to chill before shaping. Roll in chili powder sprinkled on wax paper, then in chopped nuts. Chill and serve with crackers or tortilla chips.
Heat oven to 375°. In saucepan heat spaghetti sauce and water. Combine Ricotta, 2 cups Mozzarella cheese and Parmesan cheese and parsley. Pour 3/4 cup sauce in 13 x 9 baking dish and arrange 3 pieces uncooked pasta lengthwise over sauce. Pour 1/2 cup sauce over pasta; spread with half cheese mixture. Cover with 1/2 cup sauce and repeat layers. Top with pasta and remaining sauce. Sprinkle with Parmesan cheese and cover with foil.	Bake 60 to 75 minutes. Sprinkle with remaining 1 cup of Mozzarella cheese and let stand 10 minutes. Makes 8 servings.
Mix cornstarch, sugar and salt. Add water slowly, stirring to dissolve ingredients. Cook 5 minutes, stirring constantly. Add butter.
Mix flour and milk to a smooth paste. Be sure to get out all lumps. Cook over low heat, stirring to keep out lumps. Cool; add sugar, shortening and vanilla. Whip until fluffy.
In a jar with a tight fitting lid, combine the first 7 ingredients and shake well. Toss salad greens and vegetables in a large bowl or arrange on individual salad plates. Serve with dressing. Yields 1 cup of dressing.
Mix cocoa in the flour. Cream sugar and Crisco, salt and vanilla; add eggs and beat well. Add soda to buttermilk and alternate with flour and cocoa; mix well. Pour into 2 lined round cake pans. Bake at 350° for about 35 minutes until it tests done. Cool before icing.
Layer apples in a pan. Sprinkle lemon juice and water over apples. Mix remaining ingredients for topping. Bake at 375° for 40 to 45 minutes.
Brown the meat and drain off grease. Add the soup and sour cream. Let this simmer while cooking the noodles. Pour the cooked noodles into a small baking dish. Add the meat mixture and bake in a 350° oven for 10 to 15 minutes.
Brown bacon in large pot. Take out, crumble and return to pot. Add onions;	cook until clear. Add water and juice from clams. Add potatoes and carrots; cook until tender. Add cream, clams and shrimp*. Cook until sauce thickens or until you can't wait anymore. Tastes better if aged overnight!
Mix all ingredients together. Cook at 350° for 45 minutes to 1 hour, uncovered.
Mix all together. Serve chilled. Can use any Italian dressing you like and add as much or as little of each of the ingredients.
Saut the meat, onion and peppers. Grease iron skillet and sprinkle bottom with cornmeal, then pour in 1/2 cornbread mixture. Top with 1/2 pound rat cheese (grated), then add meat mixture and top with remaining cornmeal mixture. Cook at 350° for about 50 to 60 minutes.
Unroll crescent dough; separate into 4 rectangles. Pinch seals to seal. Stir together sugar and cinnamon; sprinkle evenly over all 4 rectangles. Roll up (jelly roll fashion). Start with a long side; press edges to seal. Cut each log into 5 slices. Place in lightly greased 8-inch round cake pan. Bake at 350° for 12 minutes.
Use 1/2 cup flour and 1/2 cup oil to make medium roux. Stir onions, celery, bell pepper and garlic into roux and brown 10 minutes. Stir tomato sauce, Ro-Tel tomatoes, V-8 juice and water into other mixture and simmer 15 minutes. Stir in tasso and simmer 45 minutes. Stir in smoked sausage, cut up fryer and 1 cup chopped green onions. Simmer 30 minutes or until chicken is done. If you want it hot, add red pepper to taste.
Place melon chunks in a bag and freeze until solid. Run a lime wedge along the rim of a large stemmed cocktail glass. Dip the moistened rim in the salt. Set the lime wedge and the glass aside. Repeat with remaining wedges and 3 glasses. Transfer about 3/4 of the melon chunks, separating them into a blender jar. Add the tequila, Triple sec and lime juice. Blend until fairly smooth. Add remaining melon and lend until smooth. Divide mixture into glasses and squeeze a lime wedge into each.
Put chicken in pan and let bake for 2 hours. Slice potatoes, carrots and onion up. Put around chicken; add salt, pepper and seasoning salt. Bake for 2 more hours at 350° to 400°. Cover with foil. When you put in pan, add 2 cups of water.
Beat together oleo and cream cheese. Butter baking dish. Add layer of spinach, then half of oleo and cream cheese mixture. Repeat layers. Top with bread crumbs. Bake at 350° about 30 minutes.
In large bowl, beat cream cheese and sugar. Stir in pineapple, strawberries and banana. Fold in cool whip and walnuts. Pour into a lightly sprayed 9 x 13 x 2 inch dish. Cover and freeze 3 hours or longer. Let sit 30 minutes before serving.
In a large mixing bowl, mix together the oil and sugar. Add the eggs and beat well with an electric mixer.
Mix cream cheese, beef, onions, garlic and salt. Spread onto soft tortillas and roll up, placing into large ziploc bag or Tupperware container with lid. Refrigerate overnight or for at least 3 hours. Slice into 1/2 inch to 3/4 inch pieces just before serving with Picante sauce.
Cream sugar and oleo. Beat eggs and add alternately with the milk. Add vanilla wafers, vanilla, coconut and pecans. Bake in shallow pan for about 1 hour at 325°.
Combine all ingredients in large bowl. Beat until well mixed. Pour into 13 x 9-inch pan, greased and floured. Bake at 350° for 30 to 35 minutes. Cover pan with Handi-Wrap. When cooled, frost with Cool Whip. Refrigerate.
Combine carrots, chile, salt and water in 2-quart pan and bring to boil. Reduce heat to medium and cook until carrots are tender and only 1 tablespoon of water remains. Stir in butter, maple syrup and pepper to taste. Makes 2 servings.
Mix together eggs, flour, 1 1/2 cups sugar, baking soda and fruit cocktail. Pour into 9 x 13-inch pan. Sprinkle top with brown sugar and nuts. Bake at 350° for 40 to 50 minutes or until pick comes out clean.
Preheat oven to 350°. Saute onions, bell peppers, and celery in butter. Add parsley and crawfish. Cook 10 minutes. Slowly add flour; add half and half cream and cheese. Add salt, pepper, and garlic powder. Cook noodles and drain. Mix everything together in a large baking dish. Bake until it bubbles.
Mix sugar, corn syrup and margarine. Form into egg shapes. Let them set on waxed paper. Coat them with dipping chocolate. Makes 15 eggs. Can top with flower or nuts.
Mix butter and flour. Pat in 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Fry bacon; drain off 3/4 of fat. Add onions and mushrooms; saute until done. Add venison and enough broth to cook; add salt and pepper. When meat is done, drain broth into large measuring cup. You will need 4 cups rice. If there is not enough, add more broth to make 4 cups (do not add water). Put liquid back into pot; add instant coffee or Kitchen Bouquet; bring to boil. Add rice and let boil over medium heat for 7 minutes. Lower heat and cover until rice is done, about 20 minutes. Makes 10 to 12 servings.
Put milk and butter on stove on low heat. Mix sugar, flour and cocoa together in bowl, then add enough warm water to stir up to make a thick paste. When butter has melted in skillet, add chocolate mix and turn up heat. Stir until thick. If too thick, add a little milk or water. Serve over hot biscuits.
Mix water, yeast and sugar. Set aside until doubled. Meanwhile, mix additional water, sugar, melted margarine and salt. Add yeast mixture; stir in flour. As dough gets stiffer, knead in additional flour. Knead well. Let dough raise twice, then form into loaves. Makes six loaves. Bake at 375° for 25 to 30 minutes.
Blend dressing mixes together, then cover roast with them. Heat in slow cooker for approximately 8 hours. Shred meat thoroughly before serving on buns of your choice.
Place meat in ungreased baking dish, 13 1/2 x 9 x 2-inch. Heat remaining ingredients except cornstarch to boiling. Reduce heat and simmer, uncovered, 5 minutes. Cool. Pour consomme mixture over meat. Cover tightly. Refrigerate at least 3 hours, turning meat occasionally. Thread 4 or 5 cubes of meat on each of 6 to 8 skewers.
Beat eggs. Add sugar and butter. Add milk and flavoring. Add coconut that has been combined with flour. Bake at 325° until brown. Makes 6 pies.
Drain beets, reserving 1/3 cup liquid. Combine sugar, cornstarch and 1/8 teaspoon salt. Stir in reserved beet liquid, vinegar and butter. Cook and stir until thickened and bubbly. Cook and stir 1 or 2 minutes more. Stir in beets. Cook and stir about 5 minutes more or until beets are heated through.
Flour and season boneless chicken breasts. Fry in oil until done. Prepare stuffing mix according to package directions. Place stuffing in casserole dish. Place chicken breasts on top of stuffing. Mix soup and milk and pour over all. Bake at 350° for 45 minutes.
Bake orange cake mix as directed on box. Mix all other ingredients. Pour over top of baked cake.
Peel vegetables and cut into 1/4-inch slices. Form beef into 12 small flat patties. In 2-quart casserole, layer half of patties, then half of vegetables, sprinkling with salt and pepper. Repeat. Add water. Press down into casserole. Sprinkle with paprika. Cover. When arranging the patties and vegetables on top layer, be sure that patties are fully covered to prevent scorching. Microwave on Medium 25 to 28 minutes. Let stand 5 minutes before serving.
Combine crumbs and margarine. Press into 9-inch spring-form pan. Combine cream cheese, 1/2 cup sugar and vanilla. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each. Reserve 1 cup cheese mixture. Add pumpkin, remaining sugar and spices to remaining cheese mixture. Mix well.
Combine with enough mayonnaise to stick ingredients together. Spread on party rye. Place under broiler to melt cheese and serve. Great flavor combination!
Cream shortening; beat in sugar gradually. Stir in eggs and pumpkin. Stir in remaining ingredients. Pour into a well-greased 9 x 5 x 3-inch loaf pan. Bake in preheated 350° oven for 55 minutes to 1 hour. Test with tester before removing from oven. Cool before slicing.
Preheat oven to 375°. Grease a 2 1/2 to 3-quart deep casserole. Heat oil in skillet over medium heat. Add sausage; break up while cooking. Drain fat. Transfer to bowl. Add onion to skillet; saute about 5 minutes. Add zucchini. Season with salt and pepper. Cook until almost tender. Add sausage to skillet. Add cream, oregano, basil and red pepper flakes. Bring to boil. Add half of Fontina cheese and stir to melt.
After squirrels are prepared for cooking, put them in plenty of water and boil until meat is tender. Add onions and potatoes which have been chopped in large pieces. Boil together 20 minutes then add tomatoes and corn. Season well; let all this simmer until stew is quite thick and the meat has come to pieces. It will take from one to two hours. In the olden days, this stew was served with corn pone (corn bread).
Mix well. Divide into three parts. Put each portion into double plastic bags and close tightly. Put in refrigerator for 3 days. Each day, squeeze the bag to mix well. On the 4th day, form into 6 rolls and lay across broiler pan. Bake at 150° for 8 to 10 hours.