HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a Dutch oven or a large saucepot, heat 2 teaspoons oil until hot. Add meat, a few pieces at a time. Cook and stir until browned on all sides. Remove to a plate. Repeat until all meat is browned. Heat remaining 3 teaspoons oil until hot. Add chili powder, cumin, garlic, oregano, paprika and red and black peppers. Cook and stir 1 minute. Remove from heat. Stir in tomato sauce, beer, water and reserved meat. Bring to a boil, reduce heat and simmer, covered, until meat is tender, about 2 hours, stirring occasionally. Serve with cooked pinto beans, chopped onions, jalapeno peppers and grated Cheddar cheese. Makes 4 to 6 servings.
Dissolve yeast in warm water in a 2 1/2-quart bowl. Add milk, 2 eggs, salt and 1 cup of flour. Beat on low speed, scraping bowl constantly, 30 seconds. Beat 2 minutes on medium speed, scraping bowl occasionally. Stir in remaining flour, cheese and pepper. Scrape bowl; cover and let rise in a warm place until double, about 40 minutes.
Preheat oven 350°. Spray a tube pan and set aside. Mix flour, sugar, cinnamon, salt and soda. Add bananas, pineapple and juice, vanilla, eggs and oil. Blend well with spoon. DO NOT OVERBEAT! Pour into prepared pan. Bake 1 hour and 20 minutes or until cake tests done.
Combine all ingredients in medium saucepan. Bring to boil on high heat. Lower temperature to slow boil until mixture reaches hard-boil stage. Remove from heat and cool to 110°. Beat for 4 minutes and pour into 8 x 8 buttered pan. Cool and cut.
Cook first 3 ingredients until it forms a soft ball in cold water. Remove from heat. Stir in peanut butter and vanilla. Beat in cold water until ready to pour into a buttered dish.
Pound flour and seasonings into steak with meat hammer or mallet. Cut meat into 4 pieces. Cook green pepper, onion and garlic in shortening. Remove from skillet. Brown steak well on both sides. Add onion, green pepper and remaining ingredients. Top each piece of steak with lemon slice. Cover, simmer about 1 hour or until steak is tender, stirring occasionally. Serves 4.
Brown ground beef, onion and green pepper. Grease medium size casserole dish. Put one layer macaroni on bottom of dish, then add layer of browned beef and tomato sauce. Rotate macaroni, beef and tomato sauce. Slice cheese and lay on top. Bake for 30 minutes at 350°.
In a mixing bowl, combine vinegar, water, sugar and salt. Pare cucumbers. Cut into slices. Put cukes in a glass or plastic bowl. Pour dressing over cucumbers. Cover and refrigerate at least 2 hours, but no longer than 24 hours. Drain. Mix in sour cream and pepper. Sprinkle with parsley. Serves 4.
Mix together all ingredients. Pour into greased 1 1/2-quart casserole dish. Bake at 350° for 20 minutes.
Cream shortening and sugar. Add egg yolk, cinnamon, flour and pecans. Mix thoroughly. Spread 1/4-inch thick in well-greased 10 x 15-inch pan. Add sugar to beaten egg white and brush over top of dough. Bake 20 minutes at 350°.
Remove seeds and membrane from peppers and cook peppers in boiling water for 15 to 18 minutes, almost tender. While peppers are cooking, cook Rice-A-Roni according to package directions. Take peppers and place in casserole dish with a small amount of water. Spoon Rice-A-Roni into peppers and bake at 350° for 10 minutes. Remove from oven and top with cheese. Return to oven until cheese melts.
Mix sour cream, mayonnaise and taco mix. Peel, pit and mash avocados.
Cream together Cool Whip, cream cheese and sugar. Place in crust and let set in refrigerator for 15 minutes. Fix pudding according to directions on box. Pour on cream mixture in crust. Top with Cool Whip and refrigerate to serving time.
Preheat oven to 350°. Grease 12-cup bundt pan-set aside. In mixer bowl, combine all cake ingredients except walnuts. Beat at low speed until all ingredients are moistened. Increase speed to medium. Continue beating until smooth. Stir in nuts. Pour into pan. Bake 1 hour 15 minutes. Cool cake in pan for 20 minutes. Remove from pan to wire rack.
Melt butter in a 9 x 12-inch pan and set aside. Mix eggs and milk; fold in flour. Add melted butter and cheese. Salt the top and bake at 375° for 45 minutes.
Cream butter and sugar. Add flour, salt and vanilla. Stir in Grape-Nuts. Form cookies the size of a walnut. Bake on ungreased cookie sheet at 350° until set, 12 to 15 minutes. Cookies are done when set, not brown. The baked cookies freeze well.
Saute bacon until crisp. Remove from pan. Add kielbasa and mushrooms and brown. Combine remaining ingredients. Pour over kielbasa and mushrooms. Cook until lightly thickened. Add macaroni and parsley. Serve slightly warm.
Grate the lemon and squeeze juice. Mix sugar with the cornstarch. Add grated lemon rind and juice. Stir in beaten egg yolks. Add boiling water gradually, stirring constantly. Cook over medium heat 2-3 minutes, stirring constantly. Pour into pie shell. Cover with meringue made from the stiffly beaten egg whites and 4 Tbsp. sugar. Seal to edge. Bake in 350° oven for 12-15 minutes or till golden.
Melt shortening in big skillet or Dutch oven. Brown seasoned chicken and remove. Cook pepper, onion, garlic and rice in meat drippings for 5 minutes, stirring often. Add seasoning, tomato sauce and broth. Arrange chicken parts in mix. Bring to boil and simmer tightly covered 35 to 40 minutes until rice is fluffy and chicken is tender. Makes 8 servings.
Mix salad dressing, Worcestershire sauce, mustard, salt and cayenne pepper. Add Cheddar and Blue cheese, mushrooms and onion. Make 8 sandwiches using 1/3 mixture for each. In a shallow dish, combine eggs, milk and Parmesan cheese. Dip both sides of sandwiches in egg mixture. Cook on buttered griddle (or iron skillet) over medium heat, 3 minutes on each side, or until brown. Makes 8.
Cook and drain spinach and onion. Combine, cover and chill. Shape into 1-inch balls and chill until serving or can be frozen at this point. Place chilled or frozen balls on baking sheet. Bake at 350° until light brown (chilled 10 to 12 minutes, frozen 12 to 15 minutes).
Place potatoes in 2-quart microproof casserole with water. Cook, covered, on High for 10 to 12 minutes, or until steaming hot. Drain. Add milk, salt, chives and butter. Stir carefully, then stir in Parmesan cheese and sprinkle with paprika. Cook, uncovered, on simmer (50) for 8 to 10 minutes or until tender. Makes 6 servings.
Mix soup according to directions on can. Saute onions in butter or margarine. Flavor soup with cheese to taste. While simmering soup, cook broccoli. Mix together.
Boil or pressure cook chicken until tender. Pull chicken from bones. Place in a 13 x 8 x 2-inch casserole dish. Mix soup with sour cream. Spread on top of chicken. Top with Ritz cracker crumbs. Slice margarine on top. Sprinkle with poppy seed. Cook at 350° for 30 minutes. Makes 8 to 10 servings.
In a bowl beat sugar, powdered sugar, butter and oil until light and fluffy. Add lemon peel, lemon juice and egg, blending well. Stir in flour, cream of tartar, baking soda and salt, mixing well. Cover with plastic wrap and refrigerate for 1 hour.
Preheat oven to 275°. Put all ingredients in large casserole with lid to fit. No need to brown meat. Mix all ingredients. Cover. Bake for 5 hours.
Cream together sugars and margarine. Add eggs and beat until creamy. Add flour, baking soda and salt. Add flakes and oatmeal. Add nuts and raisins. Drop by rounded teaspoonfuls onto greased baking sheet. Bake at 350° for 12 to 14 minutes.
In large bowl, mix dates, fruit (cut fine) and nuts with 1/2 cup flour. Cream butter and gradually add sugar. Add eggs, one at a time, and beat well. Add spices to the sifted and measured flour. Add the dissolved soda to the creamed mixture. Then alternately add the flour and liquid. Pour the batter over fruit and nuts, mixing well. Drop on greased cookie sheet. Bake at 350° for 15 minutes.
Fry and partially drain bacon. Saute onions in a small amount of bacon grease. Mix in a large bowl the three cans of beans. Add bacon (cut in 1-inch pieces) and mix. Blend catsup, brown sugar, salt and vinegar and add to bean mixture. Place in a baking dish. Bake 1 hour at 350°.
In a small bowl, mix melted chocolate and sweetened condensed milk until well blended. Pour into crust. Sprinkle pecans evenly on top. Refrigerate 10 minutes.
Cook turkey or chicken until done. Bake Cornbread and biscuits day before. Crumble both.	Saute onion and celery in butter. Add all remaining ingredients and mix well. Place in baking dish; top with almonds or water chestnuts and bake.
Preheat oven to 325°. Mix together and shape into balls (1 tablespoon size). Bake 15 minutes, covered. Uncover and turn oven to 350°. Bake 30 minutes longer.
Heat a heavy 10-inch skillet with ovenproof handle in oven 5 to 10 minutes.
Use all liquid from fruit in cake. Mix and bake as 2 layer cake about 30 minutes in a 350° oven. Mix and spread over layers and refrigerate the Cool Whip, vanilla pudding and crushed pineapple.
Heat oven to 375°. Break bay leaves into roasting pan and melt with butter in oven. Toss chunks of potatoes in mixture. Cover pan with foil and bake for 30 minutes. Uncover and cook 30 minutes, stirring occasionally, until potatoes are crisp and browned.
Combine tomato sauce, tomato paste, water, onion, garlic, mushrooms with liquid, nutmeg and sugar in Dutch oven. Bring to a boil on top of the stove. Meanwhile, preheat oven to 250°. Cover and cook sauce in the oven for 2 hours. After 2 hours, add ground beef. (You may crumble or make meatballs.) Cook 1 hour. Add tomato juice or water and cheese and cook for 20 minutes.
Wash chicken. Salt and pepper and place in a 9 x 13-inch baking pan or dish. Pour rice over chicken. Pour soup and water over rice. Saute onion in butter and mix with ingredients in dish. Bake at 350° for 1 hour or until chicken is done.
Brown meat in 1 tablespoon oleo. Add salt and tomato sauce. Turn off heat; cook noodles and drain. Put noodles in a bowl and add cottage cheese, softened cream cheese and poppy seed. In a small pan cook peppers and onion in remaining oleo. Add to noodle mixture and stir. Put all of noodle mixture in a greased 9 x 13-inch baking dish and spread. Pour meat mixture over noodles and spread. Bake 1/2 hour in a 350° oven. Serves 6.
Mix and store in a covered container. This is used to coat all cake pans. Cakes will brown evenly and are easy to remove from pans.
Mix all ingredients; roll small portions at a time into small balls. Press out on a floured board and roll out with a rolling pin. Cut into strips that are 1/4-inch wide. Place on ungreased cookie sheet and bake for approximately 10 minutes at 350°. Cool on wax paper.
Mix milk, lemon juice, bananas, and pineapple. Then pour into graham cracker crust shell & chill. Top with whipped cream, and garnish with coconut, maraschino cherry & pecans.
In a Dutch oven, brown sausage. Drain fat and crumble sausage; return to Dutch oven along with remaining ingredients, except mustard. Simmer, covered, 1 hour or until lentils and vegetables are tender. Stir in the mustard. Remove and discard bay leaf before serving. Yield: 6 servings.
Preheat oven to 350°. In a casserole dish, combine all ingredients.
Brown hamburger, onions and mango in Teflon skillet. Drain off grease. Place in 5 or 6-quart covered pan. Add tomato paste and smooth with meat. Add one can of water from paste can, then add tomato sauce and water from rinsing out each tomato sauce can. Add salt, pepper and sugar. Bring to a boil; reduce heat and simmer. Stirring frequently, cook for approximately 4 hours. Sprinkle to taste with chili powder.
Brown bacon and onion; pour off fat. Brown hamburger. Mix molasses, ketchup and mustard together. Pour over pork and beans. Add hamburger mixture. Sprinkle with Worcestershire sauce. Bake in slow oven; the longer the better.
Mix peanut butter and butterscotch chips over low heat until smooth. Add rice	cereal	and mix well. Press half of this mixture into a buttered 13 x 9-inch pan and chill in refrigerator while mixing remaining ingredients.
Layer 1: Cream the cream cheese, sour cream and package taco seasoning. Layer 2: Ground beef and 1 package taco seasoning cooked together. Layer 3: Shredded cheese. Layer 4: Green peppers, green onions, tomatoes.
Combine the 12 ounces of cream cheese with the Worcestershire sauce, lemon juice, mayonnaise and grated onion. Add a dash of garlic salt.
Mix all ingredients except bacon. Top with bacon slices. Bake at 375° for 1 hour.
In medium mixing bowl, combine all ingredients, except chicken, and stir until thoroughly combined. Add chicken and turn to coat with mayonnaise mixture. Cover with plastic wrap and refrigerate overnight or at least 4 hours.
Dump pineapple with juice into buttered 9 x 13 inch baking pan, spread evenly. Dump cherry pie filling evenly over pineapple. Sprinkle cake mix over fruit. Slice butter very thin and distribute over top. Bake at 350° for 45 minutes or until golden brown.
Sift together 2 cups flour and powdered sugar and cut in margarine; mix together until it looks like pie dough. Press into greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes until lightly browned. Beat together eggs, sugar and lemon juice with mixer. Sift 1/4 cup flour and baking powder; stir into egg mixture. Pour over baked crust and bake at 350° for 25 minutes. Cool; cut into bars.
To make good green beans, put in a small piece of fatback. Boil about 1/2 hour, then put in green beans and let cook about 1 hour or until beans are done.
Mix well. Form into 1 large ball or 2 smaller balls. Roll in 1 cup of chopped nuts. Refrigerate until ready to serve.
Mix all ingredients together and put in a greased casserole dish. Top with bread crumbs and butter on top. Bake in a covered dish for 55 minutes at 350°. Last 5 minutes uncover and finish baking.
Melt margarine in 9 x 13-inch pan in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top with remaining ingredients and press down firmly.
Melt one stick margarine or butter in either microwave or saucepan. Add flour, sugar and baking soda to make crumb mixture. Grease a 9-inch pie plate and put in 1/2 of crumb mixture. Pour in one can of pie filling and top with remaining 1/2 of crumbs. Bake at 350° for 45 minutes.
Mix dry ingredients in bowl. Add oil, eggs, pumpkin and nuts. Stir with spoon well. Pour into 2 loaf pans that are greased and floured. Bake at 350° for 1 hour. Makes 2 loaves.
Cut biscuits in fourths. Roll in mixture of 2 tablespoons of cinnamon and 3/4 cup sugar mixed. Place cinnamon and sugar balls in buttered Bundt or angel food cake pan. Then add 1 1/2 teaspoons cinnamon, sugar (1 cup), margarine, pecans, vanilla and water in saucepan and bring to boil. Place this heated mixture over cinnamon-sugar balls and bake for 20 to 25 minutes in a 350° oven.
Drain potatoes and divide over 4 to 6 heavy-duty aluminum foil squares, approximately 1 foot square. Divide all ingredients over potatoes. Wrap tightly, sealing edges. Lay on top of coals for 10 to 20 minutes. Turn and cook another 10 to 20 minutes.
Mix together eggs, sugar, cinnamon, pumpkin, flour and baking soda. Bake at 350° for 15 to 20 minutes on a greased jelly roll pan or cookie sheet. Let cool. Loosen cake from pan and slide onto Saran Wrap same size as pan.
Cut chicken into bite-sized pieces. Heat oil in pan; fry chicken until browned. Season with salt and pepper. Add 1 cup red wine. Turn heat down; reduce liquid by half. Add ketchup; cook on low heat or in 325° oven for 1 1/2 hours or until very tender. Serve over rice.
Toast oats in shallow baking dish (ungreased) for 17 minutes at 350°. Combine oats with all other ingredients and mix well. Press into 15 1/2 x 10 1/2-inch jelly roll pan. Bake for 20 minutes at 350°. Cool and serve.
Mix together oats, coconut, flour and sugar. Melt butter and syrup. Dissolve soda in boiling water and add to butter mix. Stir liquid into dry ingredients. Place in small spoonfuls on a cold, well-greased tray. Bake until flat and dark golden brown in 350° oven.
Pour soup in pressure cooker. Mix other 5 ingredients together. Form into balls (slightly smaller than golf balls). Place into tomato soup. Cover the pressure cooker. When pressure regulator attains a gentle rocking motion turn burner down to medium-low. Cook for 15 minutes. (4 servings.) (You may cook in a regular large pan for 40 minutes. You may also need to add 1 c. water to soup.)
Remove from bone, 15 to 20 pieces of nutria, 1 to 3-inch by 1/2 to 1-inch. The back bone or fore and hind legs are preferable. Only part of one animal will be needed.
Beat the cream cheese until light and fluffy. Gradually add sweetened condensed milk and stir until well blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours. Garnish with chilled cherry pie filling before serving. Serves 8.
Cut up squash in chunks. Place in a 2-quart saucepan. Add onions. Add water to cover. Place over medium heat, approximately 10 to 20 minutes. Cook until tender. Remove from heat. Drain water off. Add cheese, salt and pepper to taste. Mix until cheese is blended. Squash cooks down.
Combine all ingredients. Make in patties, using enough cracker meal for good consistency. Cook in hot oil until brown.
Cook broccoli according to package directions. Line 13 x 9-inch baking dish with broccoli. Layer chicken over broccoli. Combine soup, mayonnaise, curry and lemon juice and pour over chicken and broccoli. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Saute onion and celery; blend bread cubes and seasoning. Add onion, celery, margarine and beaten eggs and stir. Add broth gradually, stirring lightly. Add more seasoning, if desired. Extra stuffing may be baked in a loaf pan or casserole. Cook 45 minutes to 1 hour at 350°.
In a shallow bowl, beat together eggs, milk, sugar and 1/4 teaspoon of salt. Dip bread in egg mixture, coating both sides. In a skillet or on a grill, cook bread on both sides in a small amount of hot butter over medium-high heat until golden brown. Add more butter when needed. Sprinkle with cinnamon and powdered sugar. Serve with maple flavored syrup. Serves 5.
Mix thoroughly and chill. Serve with crisp, raw vegetables, relishes or potato chips.
Layer ingredients. Bake at 350° for 1/2 hour. Cool and cut in squares.
Mix onion, celery, mayonnaise, cheese, and Veg-All. Spoon into 8 or 9-inch casserole dish. Apply topping and bake at 350° for 15-20 minutes.
Mash the peach halves. Then add the cream cheese and peanut butter. Use the mixture as a spread on peanut butter cookies.
Place the corned beef in a large soup kettle or Dutch oven. Add the onions, halved carrots, celery and parsley sprigs. Cover with cold water and bring to a boil, then reduce the heat. Cover and simmer for 2 3/4 to 3 hours. When the meat is tender, remove it from kettle and keep warm. Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut up carrots, salt and pepper and 2 tablespoons of the chopped parsley. Bring to a boil. Reduce the heat, cover, and simmer until the vegetables are tender, 30 minutes. Arrange the beef on a warmed serving platter and surround it with the cooked vegetables. Ladle broth over the beef and vegetables. Sprinkle with remaining 2 tablespoons chopped parsley. Serve with the Horseradish Cream Sauce.
Brown meat. Add water to roast in crock-pot. Add onion and green pepper. Cook 4 to 5 hours on high or 8 hours on low. When cooked, shred meat and add seasonings to broth. Serve on hoagie buns. Use broth for dipping.
Combine the ingredients. Brush on meat several times during the last 15 minutes of grilling time.
Beat eggs and cream together. Add nutmeg. Cut bread 1-inch thick. Soak bread in cream mixture on both sides. Place in hot oven at 375°. Turn once. Remove and sprinkle with 10x sugar.
Mix first 2 ingredients with your hands, just until combined. Add raisins. Bake in round cake pan sprayed with Pam. Bake at 375° for 45 minutes. Test with toothpick. Remove from pan and cool on wire rack.
Mix all ingredients together. Keep in a large container. Boil water and add 1/4 cup of the mixture to the water and you will have a delicious cup of hot chocolate.
Rub a glass mixing bowl well with garlic. Drain clams, reserving 1/4 cup liquid. Combine clams, cream cheese, liquid and seasonings. Mix well and chill.
Dissolve Jell-O and salt in boiling water. Cool to room temperature. Beat the cheese until smooth. Stir buttermilk vinegar, horseradish, pepper, paprika and cheese into Jell-O; chill until very thick. Fold in remaining ingredients. Pour into a 1-quart mold. Makes about 4 cups or 8 side salads.
Bake pie shell first. Double the ingredients if you want to make 2 pies. Combine sugar, cornstarch and jello in saucepan. Add water and cook on stove until mixture boils. Let boil 1 minute; set aside. Spread peaches out evenly in baked pie shell. Pour mixture over peaches. Refrigerate. Serve when completely jelled. Top with Cool Whip when serving.
Preheat oven to 400°. Grease 12 (2 1/2-inch) muffin pan cups. In a shallow baking pan, toast bran flakes in oven for 5 minutes; cool. In medium bowl, combine flour, baking powder, salt and cinnamon; stir in bran flakes. In mixer bowl, beat egg at low speed. Beat in brown sugar, then molasses. Beat in milk and salad oil. Add all dry ingredients at once; stir until moistened. Spoon into prepared cups, filling each until about three-quarters full. Bake for 20 to 25 minutes. Immediately remove from pan; place on wire rack. Serve warm.
Cut unpared sweet potatoes in 1/2's or 1/3's and cook until done and soft. Peel and mash in large bowl with butter. Add dash of salt. Add honey and mash. Add cinnamon and nutmeg to taste. Should be creamy in consistency. Peel, core and 1/4 apples; cut into 1/4-inch slices. Place in medium size pan and sprinkle with sugar (no water). Place over medium heat just a few minutes so slices turn limp. Place 1/2 sweet potatoes in casserole. Cover with 1/2 the apples. Add dash of cinnamon. Cover with remaining sweet potatoes. Place remaining apple slices on top, forming a "round" design. Add dash of cinnamon and nutmeg again and dribble thin coating of honey on top. Bake at 350° for 30 minutes, uncovered.
Prepare chili seasoning mix according to package directions, using ground beef, oil, tomatoes, kidney beans and water. Cook lasagna noodles. Alternate noodles, meat sauce, cottage cheese and grated cheese in baking dish, making 3 layers, ending with sauce and cheese. Bake in 375° oven 30 minutes. Let stand 15 minutes before serving.
Do not beat. Just stir ingredients together until well blended. Bake 1 hour at 350° in a greased and floured 13 x 9-inch pan. No icing is needed.
Seasoned chicken well with salt and pepper. Heat the olive oil over high heat in a Dutch over and brown chicken well on all sides. Remove from the pan. Add the onions, carrots, celery, and potatoes. Season with salt and pepper; add almost to the top of the chicken and cover. Bring to a boil. Preheat the oven to 400°. Place pot into oven for 45 minutes. Remove cover and bake 30 minutes more. Correct broth to taste. Serve in a large bowl.
Mix ingredients very well. Shape into balls. Bake at 325° for 35 to 40 minutes.
Cook flour and milk until thick and cool. While cooling, cream shortening, butter or oleo and confectioners sugar. When creamed, add vanilla and marshmallow cream. Add cooled paste and mix well.
Combine in large bowl the flour and sugar. In a saucepan, bring to a boil the oleo, cocoa and water. Pour over dry mixture. Add the buttermilk, baking soda, vanilla and eggs. Beat well and pour into a greased and floured baking pan. Bake in 400° oven 25 to 30 minutes. Five minutes before cake is done, start making the following frosting.
Place the flour, salt, sugar and butter in a bowl and mix to a fine crumb texture. Gradually mix in 1/4 cup ice water. The dough should hold together but not be sticky. Wrap in plastic wrap and refrigerate for at least a half hour. On a floured board, roll dough into a circle and line a 9- inch pan with the dough, prick the bottom with a fork. Preheat oven to 450°.
Heat milk to lukewarm. Add shortening. Mix yeast and sugar in a cup and pour in a little warm milk to dissolve. Add to other liquid mixture. Add dry ingredients. Knead and roll into biscuits. Let rise 45 minutes. Bake at 400° until brown (15 to 20 minutes).