HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute mushrooms and onions in 3 tablespoons butter until brown. Remove mushrooms, etc. Add 1 tablespoon of butter to pan. Brown meat. Dissolve bouillon cubes in water; pour over meat. Add tomato paste, mustard and salt. Cover and simmer 45 minutes until tender. Combine flour and water. Slowly stir into meat mixture. Cook, stirring constantly, until mixture comes to a boil. Reduce heat. Add mushrooms, onions and sour cream. Heat, but don't boil. Serve over rice.
Heat a large pot. Cook carrots, onion, celery and garlic in 1 cup stock until tender. Add remaining ingredients, except beans, macaroni, Tabasco and cheese. Cook until vegetables are tender. In blender or processor, process 1/2 cup garbanzo beans and 1/2 cup kidney beans until pureed. Set aside. Add remaining ingredients; simmer 10 minutes. Serve hot. Add cooked macaroni and sprinkle cheese on top.
Mix tomato sauce, paste, oregano, basil, salt, garlic powder or clove garlic. Mix and spread in a 12 x 8 x 2-inch baking dish. Brown and drain ground chuck and mix with remaining sauce.
Pound the chicken breast halves to an even thickness. Pour 1/2 cup of oil into a 9 x 13-inch baking dish and heat it in the hot oven for 10 minutes. Combine the remaining oil with the mustard, salt, pepper and paprika in a shallow bowl. Mix well. Combine the pecans and corn meal on a sheet of wax paper. Dip the chicken pieces in the seasoned oil and then in the nut mixture. Remove the pan from the oven and place the chicken pieces in the pan. Bake for 10 minutes, then turn with tongs and bake for an additional 15 minutes. Drain on paper towels and serve immediately. Serves 4 to 6.
Cut chicken breasts in half. Mix sour cream, lemon juice, and all seasonings. Coat chicken in the mixture. Refrigerate; allow to marinate for 8 hours or overnight. Roll chicken pieces in bread crumbs. Arrange in baking dish. Drizzle 1/4 c. melted butter over breasts. Bake 45 min. at 350° F. Drizzle another 1/2 c. melted butter over chicken and bake 15 min. longer.
Dissolve bouillon cubes in hot water. Place mashed potatoes in large bowl. Add slightly beaten eggs, bouillon cube mixture, onion, salt, pepper and parsley; blend well. Place in a 1-quart greased casserole. Bake, uncovered, in a 350° oven with chicken, or until browned on top.
Mix together, making sure spinach is well drained. Let blend for at least 24 hours. You can hollow out round loaf and fill cavity with dip using bread as dippers.
Preheat oven to 400° (or as directed on package). Spread out refrigerator roll into triangle shape. Spread with mustard. Top with ham, then cheese. Roll into crescent shape. Bake 12 to 15 minutes or until golden brown.
Combine ingredients in a jar with a screw-top lid. Shake well to mix. Store in refrigerator, covered, for up to two weeks.
In large skillet cook ground chuck, onion, garlic and cayenne over medium-high heat, stirring often until meat is no longer pink, about 5 minutes. Add chili powder, cumin and salt. Cook 1 minute. Add tomato sauce and cook, stirring often, until thickened, about 5 minutes.
Mix all ingredients together in a blender or electric mixer and pour in a 10-inch, buttered Pyrex pie pan. Bake for 1 hour at 325°. This will bake to a delicious crust and a toasted coconut top.
Melt margarine in large cake pan. Mix sugar, flour and milk together. Pour over melted margarine. Heat fruit, such as apples, peaches or strawberries; pour over batter and bake at 350° until brown.
Dip ice cream in egg, then roll in crushed cookies. Repeat. Freeze at least 24 hours before frying. Deep fry for 1 minute.
Pour sugar over berries; stir. Let stand while you prepare the Sure-Jell. Boil Sure-Jell and water for 1 minute at rolling boil. Pour over berries and stir for 3 or 4 minutes. Put in jars and freeze.
Cook, drain and rinse shells. Combine remaining ingredients except spaghetti sauce and the extra Parmesan cheese. Spread 1/2 cup spaghetti sauce in bottom of shallow baking dish. Fill shells with tofu mix and place in single layer in baking dish. Top with remaining sauce and sprinkle with Parmesan cheese. Bake at 375° for 25 minutes or until hot and bubbly. Makes 6 servings. Calories 277.
Mix sugar and sour cream in large microwave bowl. Microwave on High a total of 7 minutes, 2 minutes and stir, 3 minutes and stir, 2 minutes and stir. Add vanilla and nuts. Mix well and spread onto waxed paper. Separate as mixture cools.
Preheat oven to 375°. Bake pastry shell for 10 minutes. Remove from oven. Reduce oven temperature to 325°.
Cream shortening; add sugar gradually. Add eggs one at a time, beating each time. Add vanilla. Add soda to buttermilk. Add flour and milk alternately to other ingredients. Bake in tube pan at 325° for 1 1/2 hours. This cake can be frozen. It is good plain and/or frosted.
Chop broccoli, cauliflower, lettuce and tomatoes. Place the vegetables in a large mixing bowl. Grate carrots and add to vegetable mixture. Stir in cheese and meat. If adding the hard-boiled eggs, slice them and mix into vegetables. Mix with Miracle Whip and refrigerate 1 hour. Serve with crackers or toast.
Press cookie dough in greased pizza pan. Bake and cool. Cream together the cream cheese and powdered sugar. Spread on crust. Layer fruits and top with cherry pie filling.
Combine first 9 ingredients. Put in shallow 2 quart casserole and sprinkle with cheese. Bake at 350° for 25 minutes. Makes 6 servings.
Mix together pecan pieces and coconut. Place in buttered 9 x 13-inch sheet cake pan. Mix box of German chocolate cake mix according to package directions. Spread over nut/coconut mixture.
Mix all together and pour into unbaked pie shell. Bake at 350° until done.
Soften cream cheese and blend with remaining ingredients, except pecans. Chill. Roll in chopped pecans just before serving.
Combine shortening and butter. Add sugar, then beat in egg. Add salt, almond and vanilla extract. Last, add flour 1 cup at a time. Place cookies on ungreased cookie sheet and bake at 375° for 9 minutes or until edges brown.
Finely chop Prosciutto and cook in 4 Tbsp. butter. Cook until crisp (can do ahead and reheat).
Melt 3 tablespoons butter in a 9-inch layer pan. Spread butter evenly. Sprinkle brown sugar over butter. Arrange fruits and nuts in sugar mixture. Mix 1/3 cup butter with granulated sugar until creamy. Add egg and vanilla. Beat well. Mix flour, baking powder and salt thoroughly. Add to creamy mixture alternately with pineapple liquid. Spread batter over fruit in pan. Bake at 350° for 35 minutes or until cake springs back with touched lightly. Cool a few minutes in the pan. Loosen cake from sides of pan and invert on serving plate.
*The amount of potatoes used for this tangy hot potato salad will determine the number of servings.
Line pie shell with plain pastry. Trim; let rest 10 minutes, then flute edge. Do not prick. Combine sugar, flour, salt and cinnamon. Add butter and work with fingertips until crumbly. Add 1/2 of this mixture to the peaches. Mix lightly and turn into pie shell. Sprinkle the rest of the crumbly mixture over top of peaches. Bake at 425° for 30 to 35 minutes or until peaches are cooked. Cool 2 or 3 hours on rack before cutting. Serves 5.
Mix together. Pour over meat. Marinate several hours or overnight. Barbecue or broil meat.
Combine all ingredients until smooth. Cover & Chill. Makes 1 1/4 cups.
In a large pot, mix tomatoes, seasonings, wine and water. Stir and simmer 10 minutes. In skillet, fry sausage and remove from pan. Leave a small amount of oil in pan. Saute onions and mushrooms. When cool, cut sausage in slices. Add to skillet. Stir and simmer 5 minutes. Add to large pot. Bring to a boil. Lower heat and let simmer slowly, covered, 1 hour. Uncover and continue cooking for 1 to 1 1/2 hours at low heat. If sauce is too thick, add more water to your taste. Stir occasionally during cooking.
Combine apples and sugar. Beat eggs with vanilla and oil and mix with apples. Sift flour, baking soda, cinnamon and salt. Combine with apple/egg mixture. Blend in nuts; spoon into an 11 x 14 x 2-inch pan and bake 1 hour at 350°.
Grease a 9 x 13-inch sheet cake pan. Fry sausage, crumbled. Press biscuits into bottom of pan until covered. Sprinkle frozen hash brown potatoes over biscuits. Sprinkle sausage over hash browns. Beat eggs real well with a little milk. Pour eggs over mixture. Sprinkle Cheddar cheese over top. Bake at 350° for 30 to 35 minutes.
Wash and cut up squash. Boil until tender. Drain thoroughly, then mash. Add all ingredients, except 1/2 of the butter to squash. Melt remaining butter. Pour mixture into baking dish, then spread melted butter over top and sprinkle with crumbs. Bake in a 375° oven for approximately 1 hour or until brown on top.
Saute onion and bell pepper in small amount of oil. Add ground beef; cook until brown. Add soup and cheese. Use 1/2 can of water to rinse can out. Add to drained cooked noodles. Pour into large baking dish. Bake at 350° until hot. Freezes well.
Put chicken broth in large pot with vegetable base. Simmer on low. Next, add all vegetables and cooked rice. Stir occasionally and cook, covered, for 1 hour or until vegetables are tender.
Soften cream cheese; spread in bottom of dish. Add salsa. Sprinkle cheese on top of salsa. Heat in microwave for 1 minute. Serve with tortilla chips. Enjoy!!
Drain kidney beans. In a large skillet, cook meat and onion until meat is brown. Drain fat. Stir in beans, tomato sauce, undrained tomatoes, uncooked pasta, green chilies, chili powder, garlic salt and 1/4 cup water. Bring to boiling; reduce heat. Cover. Simmer 20 minutes, stirring often. Top with cheese. Cover. Heat 2 minutes or until cheese melts. Serves six.
Mix all together the soups and pour over chicken in a 9 x 13-inch pan. Bake at 350° for 1 hour or until chicken is cooked. Any form or amount of chicken may be used.
Trim excess fat from roast and melt the fat in a Dutch oven. Brown roast on all sides in the fat. Add 1/4 cup water and the remaining ingredients except biscuits, parsley and flour. Cover and simmer for 2 1/2 hours. Place biscuits on roast and sprinkle with parsley. Cover tightly and steam for 15 minutes. Remove roast and dumplings to platter. Add flour and 1/4 cup water to pan juices. Stir until thickened. Serve with roast.
Sift flour with baking soda, salt and spices. Combine shortening, sugar and molasses in mixing bowl and beat to blend. Add eggs; beat until thoroughly blended. Add dry ingredients, beat until smooth. All vinegar and milk, and stir until thoroughly blended. Pour into greased 9 x 9 inch pan. Bake at 350 degrees 45 to 50 minutes.
Mix sugar, flour, mustard, vinegar, sour cream and eggs together. Cook slightly. Stir constantly until dressing is creamy.
Rinse and drain rice, sprinkle with salt and pepper. Pour 1 c. tomato juice over rice, then sprinkle with the onion, pepper, and celery (if wanted). Then the meat, water, and 1 1/2 c. tomato juice. Cut the bacon in 1/2 and put on top. Cover and bake at 350°F for 1 hour. Uncover and bake for another 1/2 hour or until bacon is crisp.
Generously grease one 2 qt. deep casserole dish or two 8 x 4 in. loaf pans. Lightly spoon flour into measuring cup; level off. In large bowl combine 1 c. bread flour, sugar, salt and yeast - blend well. In small sauce pan, heat milk and margarine until very warm (120 to 130 degrees). Add warm liquid and egg to flour mixture. Blend at low speed until moistened; beat 3 minutes at med. speed. By hand, stir in whole wheat flour to form a stiff dough. On floured surface knead in 1 to 1 1/2 c. bread flour until dough is smooth and elastic about 10 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in a warm place until light and doubled in size, about 1 to 1 1/2 hours.
Combine wine, soy sauce, garlic, ginger and parsley in baking dish. Marinate meat for 1 1/2 to 2 hours. Broil for 30 to 35 minutes at 550°, turning every 5 minutes. Baste with mixture at each turn.
Combine potatoes and onion. Sprinkle on flour, salt and pepper. Add milk and hot dogs. Put in shallow baking dish. Dot with butter. Bake for 30 minutes at 425°. Top with cheese until melted.
Combine flour, oleo and nuts and press in thin layer into 9 x 12-inch pan. Bake at 350° about 15 minutes. Let cool, then let chill in refrigerator. Combine softened cream cheese, powdered sugar and Cool Whip. Spread evenly over chilled crust and return to refrigerator. Mix instant pudding with milk and vanilla. Beat until thick and spread over cream cheese mixture. Chill. Top with remainder of Cool Whip. Will keep 4 to 5 days in refrigerator.
Mix all ingredients together. Add ham and Swiss cheese. Split rolls and fill with mixture. Wrap in foil and bake in 350° oven for 15 minutes. Makes 48 sandwiches.
Boil cream, butter and sugar for 5 minutes (start time when bubbling). Then add marshmallow cream and then add other ingredients. The strained prunes make this very creamy. Let set for 2 hours.
Dip each tortilla in hot grease just to soften. On each tortilla put some chicken, onion and cheese. Roll up and place in 9 x 13-inch pan which has been sprayed with nonstick spray. Mix the soup, milk and chilies and pour over the enchiladas. Top with additional onions and cheese. Bake at 350° for 25 to 30 minutes or until hot.
Place all ingredients in greased baking dish. Bake at 350° for 35 to 45 minutes.
Dissolve yeast in warm water. Add sugar, oil and room temperature buttermilk. Stir together well (be sure oil is well blended when adding flour). Add 4 cups flour and mix well. Then add 5 cups flour (more if needed), salt, baking powder and soda; mix well. Dough is ready to bake. Seal mixture in an airtight container and refrigerate!
Soak 30 (6-inch) bamboo skewers. Combine teriyaki sauce, ginger, oil, garlic and red pepper. Cut steak across grain into 1/4-inch thick slices. Place meat in plastic bag. Pour marinade over steak and marinate in bag up to 2 hours. Thread slices on bamboo skewers. Place on rack in broiler pan 3 to 4-inches from heat. Broil 2 minutes on each side. Sprinkle with sesame seed. (Can substitute chicken or pork.)
Remove flowerets from broccoli, cut into bite-size pieces. Break cauliflower into flowerets. Combine broccoli and cauliflower with mushrooms, pepper and celery. Toss lightly. Combine remaining ingredients; mix well and pour over vegetables. Chill and serve.
Soak cukes in lime water overnight (cover). Drain and wash 3 times in cold water. Soak 2 hours in salt water. Drain and wash 3 times in cold water. Dissolve alum in warm water. Add enough cold water to cover cukes. Add cukes and bring to a boil. Drain and wash 3 times in cold water. Mix sugar, vinegar and spices. Add cukes and bring to a boil, turn down heat and simmer 30 minutes. Pack in hot jars. Yield: 12 pints.
Mix all ingredients, but peanut butter cups. Roll into balls. Place in greased T-cup tins. Bake 10 minutes at 375°. Take out of oven; insert peanut butter cups immediately. Let cool.	Remove from tins.
In a saucepan over low heat, melt chocolate chips with milk and salt. Remove from heat; stir in nuts, caramel topping and vanilla. Spread evenly in a foil-lined 8 or 9 inch pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Makes about 2 pounds.
In a 9X13 baking dish, layer onions, potatoes, Velveeta. Repeat onions and potatoes. Salt and pepper. Pour soup over all and top with grated cheese. (soup may be diluted with 1/3 cup milk.) Bake at 350° for 1 1/2 hours. Test potatoes for doneness.
Make night before. Cover with plastic wrap to allow dough to thaw and rise. Leave on counter overnight and bake in the morning. Grease Bundt or angel food cake pan. Sprinkle some of the pecans and all the granulated sugar in pan. Place frozen dough balls evenly on top of pecans and sugar. Sprinkle cinnamon and pudding evenly on top. Melt brown sugar and butter together and spoon over dough. (Do not pour over dough.) Add remaining pecans. Bake at 350° for 25 to 30 minutes. Allow to set for 10 minutes before removing from pan. Flip rolls onto a serving dish.
Brown hamburger. Sprinkle with garlic salt, chili powder, salt and pepper. Put beans in casserole dish. Sprinkle with brown sugar, Worcestershire and ketchup. Stir. Add hamburger and mix. Bake at 350° for 30 minutes.
In a 4 1/2-quart Dutch oven, brown roast. Drain off fat. Add water, bouillon, oregano, basil, bay leaves, garlic and 1/8 teaspoon pepper. Bring to a boil. Reduce heat. Simmer, covered, 25 to 30 minutes or until vegetables are done.
Brown beef. Add remaining ingredients and bring to a boil. Pour into casserole. Cover and bake at 375° for 1 hour.
Prepare pastry shell; set aside. Heat oven to 350°. In small mixer bowl cream butter; add eggs and vanilla. Combine sugar and flour; add to creamed mixture. Stir in chocolate chips and nuts; pour into unbaked pastry shell. Bake 45 to 50 minutes or until golden. Cool about 1 hour. Serve warm. Garnish with whipped cream.
Mix all together with mixer and fold in 1/2 cup nuts, if desired. Bake at 350° for 40 minutes or until done.
Brown ground beef; drain. Cut up and add the cream cheese to the meat; stir until melted. Add the mushroom soup and 1 can of water to the mixture. (Use less water, if desired.) Heat through until well blended and hot. Serve over cooked noodles.
Combine water and sugar. Boil to 265° (hard ball stage). Beat egg whites stiff and gradually beat into boiling syrup. Whip until it begins to stiffen. Add vanilla and nuts. Drop on wax paper. Makes about 150 pieces.
Grease 13 x 9-inch cake pan with butter (very heavily). Sprinkle pecans and coconut in pan. Mix cake mix as usual. Add sugar, cream cheese, butter and vanilla to cake mix. Mix and pour in pan. Bake at 350° for 40 to 45 minutes. Let cool.
With whisk or beater, beat eggs, milk, salt and flour until smooth. Let the batter rest. Combine the sugar and cinnamon, and sprinkle over the apples; toss to mix. Generously butter two 9 inch pie pans, using about 2 Tbsp. for each pan. Divide apples evenly between the pans. Stir the batter and pour it over the apples, using 1 c. per pan. Bake at 375° 30-40 minutes, or until pancakes are fluffed, golden brown, and set. Serve hot in wedges topped with whipped cream.
Combine all ingredients except cheese and chilies. Mix well. Pour 1/2 corn mixture into a greased long casserole dish. Sprinkle chilies over mixture. Top with 1/2 cheese. Repeat corn mixture and cheese. Bake, uncovered, at 350° until set, about 45 minutes. It thickens some as it cools.
Add sugar to butter and heat. Add eggs, one at a time. Add coconut, vinegar and vanilla. Stir well and put in unbaked pie shell. Bake at 350° for 45 minutes.
Cook macaroni. Drain and let cool. Cut cheese, tomatoes, cucumbers and bell peppers in little cubes. Mix this with cooled macaroni, relish and Miracle Whip to taste. (Original recipe did not list quantities or ingredients.)
In small bowl, cover tomatoes with boiling water; let stand 5 minutes. In large saucepan, over medium-high heat, bring broth and 1/2 cup water to boil. Add potatoes; return to boil. Cover and cook over low heat for 12 minutes, or just until tender. With slotted spoon, remove 1 cup potatoes; set aside. Transfer contents of saucepan to blender; puree until smooth. Pour mixture back into saucepan.
Place apples in a 10-inch pie plate. Sprinkle with the mixture of 1 tablespoon sugar and 1 teaspoon cinnamon. Melt the butter in a pot. Add the flour, sugar, egg and walnuts. Spoon over the apples. Bake at 350° for 50 minutes or until golden brown.
Combine all ingredients except sour cream. Stir in sour cream just before serving. Serve over rice or noodles.
Heat oven to 400°. In large bowl, cream the powdered sugar, butter, vanilla and egg until light and fluffy. Stir in flour and salt; blend well. Fill cookie press; press dough into desired shapes onto ungreased cookie sheets. Bake for 5 to 7 minutes, or until lightly browned on edges. Immediately remove from cookie sheets. Makes approximately 5 dozen cookies.
Mix pudding, Cool Whip and milk. Layer 9 x 13-inch pan with graham crackers, then with pudding mixture; alternate twice, ending with crackers. Pour chocolate sauce over all. Refrigerate.
Cream powdered sugar and oleo. Add eggs, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into pie crusts. Then chill. Whip the cream until stiff. Blend in powdered sugar. Fold in pineapple and pecans. Spread over top of base mixture and chill thoroughly.
Cook cauliflower; drain and mash. Add other ingredients; mix well. Let stand about 1 hour before cooking. Drop by tablespoons into hot oil and cook until golden brown on both sides. Can be frozen and then reheated as you need them.
Combine the biscuit mix and 2 tablespoons of mayonnaise. Spread in a 9 x 13-inch baking dish. Brown sausage in skillet. Add onion and cook until tender; drain well. Spread sausage mixture over first layer. Combine egg, grated cheese and 2 tablespoons of mayonnaise. Spread over top of sausage mixture. Press lightly. Bake, uncovered, at 350° for 25 to 30 minutes. Cook about 10 minutes before cutting into squares.
Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half of crumbled cornbread in a large bowl. Top with half of beans. In a medium bowl, combine tomatoes, pepper and onions; layer half of this mixture over beans. Layer half of cheese, bacon, corn and reserved salad dressing. Repeat layers, using remaining ingredients. Garnish as desired.
Mix apples and sugar together. Let stand until sugar is thoroughly dissolved. Add eggs and mix well. Sift dry ingredients together. Stir into apple mixture. Add nuts, raisins, and vanilla. Pour into 8 X 8 inch pan which is slightly oiled. Bake at 375° for 40 - 45 minutes. If preferred use unsweetened can sliced apples instead of fresh apples.
Mix all ingredients well. Put in rice cooker. After cooker chimes, let jambalaya set on warm for 30 minutes before serving. May use shrimp instead of crawfish.
Crush crackers and combine with butter and sugar. Press in bottom and up sides of 9-inch spring-form pan. Combine whipped topping, pudding and sour cream. Pour half of filling over crust. Slice bananas and layer on top. Pour remaining filling over bananas, then sprinkle chopped pecans over top.
Pour in 9-inch unbaked pie shell and bake for 20 minutes at 400°. Reduce to 350° and finish baking. When it doesn't wiggle in the center, it is done or when a knife inserted in the center comes out clean (about 20 to 25 minutes).
Scrape carrots. Cut into 1/4-inch diagonal slices. Simmer carrots, green pepper and onion in small amount of water over low heat until carrots are tender; drain. Combine remaining ingredients and pour over vegetables. Refrigerate several days before serving.
Sift together flour, baking powder, baking soda and salt. Beat eggs. Add sugar, vanilla, lemon rind and shortening. Mix into bowl with flour to form a soft dough.
Cream butter and 10x sugar. Add next 3 ingredients. Roll into balls. Bake at 400° for 14 to 17 minutes. Roll in 10x sugar while warm and again when cool.
Wrap each piece of chicken in a piece of bacon. Put each piece of chicken on 2 slices of dried beef in a casserole dish. Use one so the chicken fits snug in the dish. Mix 1 can cream of mushroom soup and 1 cup sour cream together and spread over chicken. Bake at 250 degrees for 5 hours uncovered.
Whisk together mustard, sugar, bourbon, soy sauce and Worcestershire sauce. Set aside.
Boil potatoes and cut in small pieces; add margarine and milk. Mix until soupy. Add onions, green onions and parsley; mix. Add bacon, salt and pepper. Bake at 425 degrees for 20 to 30 minutes until perfect consistency. Melt cheese on top for last 5 to 10 minutes. Serves 25.
Cook bacon, remove from pan and crumble. Cook onions in bacon fat until tender, then add red tomatoes, rice, broth, catsup, seasonings and crumbled bacon. Cook on low heat until rice is done. Stir several times during cooking.
Heat milk in one pan. Heat tomatoes, tomato soup, butter, flour (mix first in some of the tomatoes) and salt in another pan. When hot, add pinch of soda. When both milk and tomato mixture are hot, mix together.