HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in large pot. Add meat; cook until almost brown. Add water. Cook, covered, over low heat for 1 1/2 to 2 hours. Add remaining ingredients, except thickening; simmer for 30 minutes. Mix thickening ingredients; add to chili mixture. Cook 5 minutes while stirring.
Remove chicken from bones. Cut meat into small pieces. Place in the bottom of casserole dish.
Gather about 1 dozen ears of corn from the garden. Shuck and silk the corn as soon as possible (corn should be cooked soon after leaving the garden). Take a sharp knife and cut about halfway down on the kernels of corn. Then scrape the rest of the corn to get the milk out of it. Place a skillet on top of the stove and add about 3 tablespoons of bacon grease. Place the corn in the bacon grease. Add a small amount of water to cook the corn in. Add salt and pepper to taste. Stir often so it will not stick to the skillet. Fry for about 20 minutes or until done.
Combine flour, sugar, baking powder and salt. Cut in butter until crumbs are size of peas. Stir in egg yolks. Divide mixture in half. Press half over bottom of 13 x 9-inch pan. Combine apples and remaining sugar, flour and cinnamon. Arrange over crust. Crumble remaining dough over apples and brush egg whites over top. Bake at 350° for 40 minutes.
Put ingredients in blender or processor. Mix well and add oil slowly. Chill and serve over garden salad.
Make a small batch of biscuits or use canned biscuits. Do not bake. In a baking pan, add soups and cooked ground beef. Top with biscuits. Bake at 450° or until biscuits are done.
In 10-inch skillet combine sausage, potatoes, pepper and thyme. Cook over medium to high heat, stirring occasionally until potatoes are browned (10 to 12 minutes). Reduce heat to low to medium, cover and cook until potatoes are tender (8 to 10 minutes). Stir in remaining ingredients. Continue cooking, uncovered, until vegetables are tender (4 to 5 minutes).
Beat eggs 10 minutes. Add sugar and water. Combine baking powder with sifted flour and add. Bake in greased jelly pan (10 x 14-inch). When done, cut crust from the edges. Spread with jelly. Roll gently from long end. Sprinkle with confectioners sugar. Put into a dish towel. Serve anytime.
Dissolve gelatin in hot water. Add cold water and chill until slightly thickened. Break up cranberry sauce and add to gelatin. Add celery and nuts. Fold in sour cream. Chill until firm.
Heat water and sugar to boil; cool. Mash bananas and add rest of ingredients. Freeze in 1-quart container. Thaw until slush and add ginger ale.
Mix together and warm until orange juice is dissolved and then serve. Keep warm in slow cooker to serve.
Mix dry cake mix, 1 egg and oil until crumbly; reserve 1 cup. Pat remaining mixture lightly in an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°. Beat cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer cake. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars.
Put all ingredients in heavy weight pan. Bring to a boil. Watch carefully to prevent sticking to bottom of pan. Cool. Put in freezer containers and freeze.
Mix well. Beat 2 minutes. Put in prepared Bundt cake pan and bake in 325° oven for 60 minutes. Test with toothpick. When done, remove from oven and let cool for 30 minutes. Remove from pan and pour glaze over partially cooled cake.
Preheat the oven to 350°. Use a 9 x 10-inch well buttered cooking dish.
Combine the soup, mayo, sour cream and lemon juice. Mix until smooth. Place broccoli on the bottom of a buttered casserole dish. Cover with chicken, then with the sauce. Sprinkle the top with cheese and melted butter. Bake at 350° for 30 minutes. Enjoy.
Combine all the ingredients in a 2-quart casserole. Cover tightly and cook on High for 6 to 9 minutes, or until heated through. Serve each 3/4 cup portion with 2 Melba toasts.
Rinse, trim and peel carrots. Cut into 1/4-inch slices. Steam 15 to 20 minutes, or until barely tender.
Mix all ingredients in a large cooking kettle. Cook for 1 hour. Pack hot into clean jars.	Seal with hot lids. Hot water bath for 15 minutes.
Sprinkle yeast and 2 teaspoons of sugar into 1/4 cup warm water; stir. Let stand 10 minutes. Combine sugar, flour, salt and lemon rind in a large bowl. Make well in middle. Pour eggs, yeast mixture, cream and vanilla into well. Stir until mixture is well blended. Gradually beat in softened butter. Turn dough onto floured surface. Knead 8 to 10 minutes, adding up to 1 1/2 cups of flour as needed until smooth and elastic. (Dough will be very soft.) Place in greased bowl, turning once to coat. Cover with cloth; let rise in war place until doubled.
Mix together onions, ketchup, sugar and water; simmer 5 minutes. Add beans and crumbled bacon. Finish on top of stove or oven.
In a large saucepan, mix and cook the celery, carrots and garlic in hot oleo over medium heat for 4 minutes or until tender. Carefully stir in broth, potatoes and dill. Heat to boiling and reduce heat. Cover and simmer 20 to 25 minutes until potatoes are tender. With the back of a spoon, lightly mash 1/2 of the potatoes in the broth and add the drained beans. In a small bowl, mix the yogurt or sour cream, flour, salt and pepper and stir into the potato mixture. Cook and stir until thick and bubbly. Cook and stir 1 minute more. Freezes well.
Mix cake mix, eggs, sour cream and oil and pour 1/2 mixture into greased pan. Sprinkle mixture of brown sugar and cinnamon over the cake mix, then add remaining cake mix. Bake at 350° for 25 to 30 minutes. While cake is baking, mix frosting.
Spray and flour tube pan. Heat oven to 325°. Mix all ingredients and pour into greased pan. Bake 30 minutes. Take cake out of pan and punch holes in cake.
Preheat oven to 375°. Combine first 3 ingredients in a small bowl. Combine the next 4 ingredients in a big bowl; beat until creamy. Beat in the eggs. Gradually add the dry ingredients; mix well. Stir in chocolate chips. Drop by teaspoonful on cookie sheet. Bake 8 to 10 minutes.
Mix jello with 2 cups hot water, until dissolved. Add the cranberry sauce and mash. Then add the grapes, celery and pineapple. Refrigerate to make firm and then serve.
Cream butter, sugar and extract. Beat in egg yolks, one at a time. Sift flour, baking powder, soda and salt. Add alternately with strawberries, then fold in stiffly beaten egg whites. Line loaf pan with greased wax paper. Pour in batter and bake at 325° for 50 to 60 minutes or until done.
Mix pretzels, 1/4 cup sugar and butter in a 9 x 13-inch pan. Bake for 8 to 10 minutes at 400°. Do not overbake. Chill.
Coat sides of meat with flour. Place in Dutch oven and brown with butter or fat. Sprinkle with salt and pepper. Dissolve bouillon cube in hot water and pour over meat. Cover and bake in preheated 350° oven for 1 1/2 hours. Add vegetables and cook 40 minutes longer. Remove meat and vegetables to warm platter. Add water, if necessary, to juice in pan. Thicken for gravy.
Fry bacon until crisp; drain and crumble. Add all ingredients to hot spaghetti; stir vigorously over low heat until egg is cooked and butter is melted. For garnish, may add chopped parsley, sliced pimentos and sliced ripe olives.
Drain peaches and put the syrupy liquid into a saucepan. Add the small, hard, red candies. Heat and stir until candies have dissolved. Add the peaches and heat through. Serve warm or cold. Also good made with pears.
Combine all liquid ingredients. Stir until sugar is dissolved. Marinate steak overnight or longer. Cook on grill until desired preference (rare, medium or well done).
Chop the vegetables. In a large heavy pot, brown the flour in oil until VERY dark, stirring constantly and watching carefully so it does not burn. (For a fat-free gumbo, you may brown the flour without the oil.)
Mix sweetened condensed milk, whipped cream and evaporated milk together; set aside. Beat until fluffy 7 egg whites and 3/4 cup sugar. Add 7 egg yolks and beat. Add 1 cup sugar, baking powder and cream of tartar. Bake 20 to 25 minutes at 350°. Immediately when cake is taken from the oven, pour milk mixture slowly and lightly over cake, a little at a time, until all the milk is absorbed. Ice with seven minute frosting and refrigerate until serving. Bake in a 9 x 13-inch pan.
Cream butter and sugar. Beat in flour and cornmeal. Add eggs, milk, vanilla, and lemon juice. Pour into crust with high edges. Bake at 350° for 55-60 minutes.
Prepare potatoes as directed. Set aside. Spray rectangular casserole dish with Pam and spread 1 package of dough on bottom and sides of dish. Bake in oven for 25% of baking time listed on tube. Set aside. Brown hamburger; drain grease. Add 3/4 jar of salsa and all of broccoli. Simmer on low for 5 minutes or until broccoli is no longer firm. Layer potatoes on dough in casserole dish; top with 1 1/2 cups of cheese. Add hamburger mixture. Spread second pizza dough over hamburger mixture pressing sides of dish. Bake per dough instructions until light golden brown. Remove from oven; top with remaining cheese and parsley. Return to oven for 2 minutes. Remove and let stand 2 minutes before serving. Serves 6.
Simmer chicken bouillon in boiling water for 5 minutes. Add seasoning package in Stove Top stuffing. Gently beat egg and add to meat in large bowl. Add stuffing and bouillon mixture. Mix well and form into loaf. Bake at 350° for 1 1/2 hours.
Combine juices and sugar in a punch bowl. Stir until sugar dissolves. Chill.
Mix half the strawberries, water and cornstarch. Crush all together. Add lemon juice, sugar, salt and coloring. Cook, stirring constantly, about 5 minutes. Cool. Put rest of berries in pie crust. Cover with glaze mixture. Top with Cool Whip.
Prepare biscuit dough rolling dough into rectangle, about 1/4 inch thick. Brush with melted butter. Combine sugar and cinnamon. Sprinkle over dough. Roll dough up (jelly roll fashion) beginning with long side. Slice dough into 1/2 inch slices. Place rolls into lightly greased 9 inch round cake pan. Bake 18-20 minutes in preheated 425 degree oven. Drizzle with confectioners sugar icing. Makes 16-18 rolls.
Mix cake according to directions. Pour 1/2 of batter in greased and floured 13 x 9-inch pan. Bake for 10 minutes. Melt caramels and milk over low heat to make a sauce. Pour sauce over cake which has been baked for 10 minutes. Sprinkle with chocolate chips and nuts. Pour the rest of the batter over this. Bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. Mix ingredients and put in loaf pans.
Pack out and press down in a baking dish: crushed pretzels, melted butter and 1 tablespoon sugar. Bake in oven for 15 minutes at 350°. Take out and let cool.
Brown beef and garlic. Add paste, tomatoes and seasonings. Cover and simmer 20 minutes. Heat oven to 350°. In oblong baking dish (11 x 7 x 1 1/2-inch) alternate layers of cooked noodles, Swiss cheese, cottage cheese and meat sauce. Bake 20 to 30 minutes. Serve with grated Parmesan cheese. Yields 6 to 8 servings.
Mix all together. Use on steak or chicken, anything you want a barbecue sauce for.
Butter a 9 x 13-inch Pyrex. Place half the cubed, crustless bread in pan. Place the cubed Philadelphia cream cheese on top. Place remaining bread over cheese. Beat eggs with syrup, milk and salt. Pour over all and refrigerate overnight. Bake at 350° for 45 minutes or until firm. Serve with sausage, ham or bacon and fresh fruit cup.
Preheat oven to 350°. Sift flour and sugar together. Stir in marshmallows and set aside. In saucepan, bring to a boil, margarine, cocoa and cola. Remove from heat and pour over dry mixture. Stir in buttermilk, baking soda and eggs. Pour into a greased 9 x 13 pan and bake at 350° for 45 minutes or until done. Frost with Coca-Cola Frosting.
Mix. Drop or roll about the size of a walnut and put on cookie sheet lined with foil. Bake at 350° for 10 minutes.
You may need to double or triple ingredients, depending on amount of spareribs used. Marinate all ingredients all day. Bake in a 350° oven open pan for 1 1/2 to 2 hours.
Combine first 3 ingredients in a small bowl. Place fillets on rack of a broiler pan coated with cooking spray; brush with margarine. Broil 5 1/2 inches from heat 8 minutes. Turn fish; spread mustard mixture evenly over fillets. Broil an additional 3 minutes or until fish flakes easily when tested with a fork. Yield: 6 servings (127 calories and 21% fat per serving).
Oil and flour 4 small loaf pans. Cream together oil and sugar. Add eggs, one at a time; mix well. Sift dry ingredients and add alternately with water to creamed mixture. Blend in pumpkin, nuts and raisins. Bake at 350° for 1 hour and 15 minutes. You can freeze these; keeps very well.
Place rhubarb in a colander and pour water over it; set aside. In a bowl, combine sugar, flour and tapioca; mix well. Drain rhubarb; add to sugar mixture and toss to coat. Let stand for 15 minutes. Beat egg and water; add to rhubarb mixture and mix well. Line a 9-inch pie plate with bottom pastry. Add filling. Dot with butter. Cover with remaining pastry; flute edges. Cut slits in top crust. Bake at 400° for 15 minutes. Reduce heat to 350° and bake 40 to 50 minutes longer or until crust is golden brown and filling is bubbly.
Mix dressing, wine, garlic, onions and seasonings. Pour salad dressing mixture over chicken; cover. Refrigerate for several hours. Drain. Place chicken on grill over medium hot coals or on rack of broiler pan. Grill or broil for 8 to 10 minutes on each side or until tender. Makes 6 servings.
Mix seasoning together and rub chicken with mixture. Place in shallow baking dish. Cover tightly with foil and bake at 325° for 1/2 hour. Remove foil and broil chicken about 2 inches from heat until browned. Test for doneness.
In 5-quart microwave bowl put butter (margarine), peanut butter and marshmallows. Cook for 3 1/2 minutes or until melted. Mix in Cheerios. Spread into pan (buttered); wait for 10 minutes and cut into squares.
Mix all ingredients except raisins. Add 1 cup melted margarine. Bake at 350° for 12 minutes. Stir. Bake 12 more minutes. Add raisins after baking.
Beat eggs; mix with milk. Add rest of ingredients. Let set overnight. Put in a 9 x 13 inch buttered pan. Bake at 350° for 45 minutes. Let set for a few minutes after taking out of oven before serving.
Combine first 6 ingredients into a loaf. Boil sugar, mustard and vinegar together 5 minutes. Pour over loaf and bake 1 hour at 350°.
Blend butter and brown sugar; add egg. Mix flour, salt and baking powder together and add to sugar mixture, then add vanilla and nuts. Bake in 8 x 8-inch pan at 350° for 25 minutes.
Blend first five ingredients in bowl. Beat at medium speed for 2 minutes. Bake in a greased 10-inch tube pan at 350° for 45 to 55 minutes or until center springs back when touched lightly. Cool right side up for 20 minutes, then remove from pan.
Saute onion, garlic and butter over medium heat. Add turkey. Brown. Add flour, salt, pepper and mushrooms. Cook with meat for 5 minutes. Add cream of chicken soup. Simmer, uncovered 10 minutes. Stir in sour cream and parsley. Serve over noodles or rice.
Cook and drain sausage. Crumble well. Place sausage in bottom of pie shell. Sprinkle cheese and onion over this. Beat eggs with soup and pour over mixture in shell. Bake at 350° for 45 to 50 minutes.
Heat milk in a small saucepan, until bubbles form around edge of pan. Remove from heat. Add sugar, salt and butter, stir to melt. Cool to lukewarm. In a large bowl, sprinkle yeast over warm water. Stir yeast until dissolved. Add milk mixture, egg yolks and 2 cups flour with electric mixer at medium speed. Beat until smooth, approximately 2 minutes with a spoon, stir in remaining flour, beating again until smooth. Dough will be very soft.
Mix all ingredients together and pour into baking dish. Bake at 350 degrees for about 1 hour.
Arrange pecans in clusters on wax paper. Cook 1 can Eagle Brand milk and 1 cup Karo syrup over low heat. Stir and cook until caramel color and thick, 20 to 30 minutes. Drop a spoonful on nuts and place a Hershey square on top mixture. Spread around as it melts, then chill.
Melt butter and mix with 1/2 of stuffing mix. Mix all other ingredients together. Mix stuffing mix with melted butter and the other ingredients together. Put into greased casserole dish. Put remaining stuffing on top. Bake at 350° for 45 minutes.
Mix and shape into balls about 1/2-inch in diameter. May be served fresh, chilled or frozen and served later.
Preheat oven to 425°. In a large bowl combine pumpkin, sweetened condensed milk, eggs and spices; mix well and turn into shell. Bake 15 minutes. Reduce oven to 350° and continue baking 35 to 40 minutes or until a knife inserted 1 inch from edge comes out clean.
Mix all ingredients together; add in cooked rice. Bake in a deep greased pan at 350° for 1 hour.
Combine pudding mix and milk, mixing well. Fold in frozen whipped topping and beat 2 minutes at medium speed with electric mixer. Butter 9 x 13-inch Pyrex dish. Place layer of whole graham crackers in dish. Spread 1/2 of pudding mixture over crackers. Top with second layer of graham crackers. Spread remaining half of pudding mixture over crackers. Top with third layer of graham crackers. Spread with chocolate icing. Refrigerate until ready to serve, overnight or at least 12 hours. Yield: 12 to 15 servings.
Combine softened cream cheese with milk and Worcestershire sauce. Drain and flake crabmeat. Add to creamed mixture.	Add the green onion. Turn into greased 8-inch pie plate or shallow baking dish. Top with slivered almonds. Bake in 350° oven for 15 minutes or until heated through. Keep cocktail spread warm and serve with assorted crackers.
Cut carrot and red pepper into matchstick strips. Dice onion and mushrooms; coarsely slice escarole.
Brown beef and pork. Drain. Add cheese and seasonings. Cook over low heat until cheese melts. Spread on bread and bake at 350° for 10 minutes or until bubbles. May be prepared ahead and frozen before baking. Great to keep on hand for unexpected company. Serves 16.
Add boiling water to jello and mix. Stir until dissolved. Then stir in orange sherbet. Put in refrigerator until almost set up. Add Cool Whip and mandarin oranges. Stir easily until blended. Sprinkle walnuts over top and put back in refrigerator until set.
Mash bananas. Add sugar, egg and margarine. Blend with wooden spoon. Add sifted dry ingredients and mix well. Fold in nuts and mix again. Pour into well-greased 9 x 5-inch loaf pan and bake at 350° for 1 hour.
Boil first 3 ingredients in saucepan at 240°. Beat egg whites very stiff. Pour syrup very slowly into egg whites. Beat constantly; add vanilla. Frost cake. Sprinkle with coconut.
Put ham bones with meat in stockpot. Add tomatoes, water, celery, onion and parsley. Bring to boil; reduce heat and simmer until ham comes off bone. Remove ham and bone and take ham off bone. Cut up. Put ham in pot. Add mushrooms, cabbage, beans, seasoned salt and pepper to taste. Cook until vegetables are done. Add lemon juice and serve.
Brown sausage, ground chuck and onion-drain well. Add 5 next ingredients and simmer 5-10 minutes. Add cabbage. Cover and simmer till cabbage is tender. Serve with pinto beans and corn bread.
Melt the butterscotch and chocolate chips in double boiler. Stir in noodles and nuts. Drop by spoonfuls onto waxed paper. Let set 1 hour.
Chop onion and mushrooms and brown in small amount of margarine. Add ground chuck and brown. Add salt, pepper and garlic salt while browning. Stir in flour after meat is brown. Add tomatoes, tomato sauce, liquid from mushrooms, 1/2 cup water, vinegar and Worcestershire sauce and simmer for at least 30 minutes.
Combine egg and milk. Sift together dry ingredients and add to egg and milk mixture. Fry in hot oil at 375° using a funnel with 5/8-inch opening. Holding finger over funnel bottom, measure 1/4 cup batter at a time. Swirl in a circle as batter runs from funnel into hot oil. When golden brown, remove from oil and drain on paper towels. Sprinkle with a good dusting of powdered sugar.
Cut up pears. Combine sugar, cornstarch, pear juice in saucepan; bring to a boil. Cook 1 minute, stirring while cooking. Add the cut-up pears and 2 cup blueberries. Pour mixture into an 8 x 8-inch pan that has been sprayed with Pam. Mix flour, sugar, baking powder and milk. Make 6 dollops of batter on top of fruit in pan. Bake at 400° for 20 to 25 minutes. Serve warm or cold. Add a dab of Cool Whip on top of each serving.
Boil pasta and rinse in cold water. Add all other ingredients. Toss and let stand in fridge for awhile.
Combine all ingredients, heat either on stove top or microwave.	Serve with crackers. Plenty for 6-8 people.
Saute chicken, onion and garlic in margarine until chicken is lightly browned, about five minutes. Stir in cornstarch and cook 1 minute longer. Add broth, carrot, lemon juice, peas and salt. Boil 5 minutes. Fluff with fork. Serve with lemon wedges. Serves 4.
In mixing bowl, cream margarine and sugar. Add water and vanilla; mix well. Gradually add flour. Fold in pecans. Roll dough into 1-inch balls. Place on ungreased baking sheet and flatten with fingers. Bake at 300° for 10 to 25 minutes. Cool on wire rack. When cool, dust with confectioners sugar. Makes about 5 dozen.
Melt butterscotch morsels and peanut butter in a heavy saucepan over low heat. Add noodles and peanuts to the mixture until well coated. Form into little clusters on foil or waxed paper and allow to harden.
Combine cake mix, melted margarine and egg, patting into pan as you would a pie crust. Bake at 350° for 15 minutes. Remove from oven.
Heat nuts on cookie sheet at 350° for 10 to 15 minutes. Cool. Combine sugar, water, cinnamon and salt and cook to soft ball (236°) with stirring. Remove from heat. Add vanilla and nuts. Mix well. Turn out on waxed paper or foil. Separate while cooling.
Roll out bread dough and spread lightly with dressing. Sprinkle each ingredient evenly over dough (use you choice of ingredients). Roll up dough and fold under 2 ends. Make sure seam is face down on lightly oiled pan. Brush bread dough with butter. Score bread at an angle 3 times. Bake 45 to 55 minutes at 375°.
Mix all ingredients together. Roll into balls, then roll in coconut. Makes about 50 to 60. Keep in covered dish in refrigerator. Best after 2 days old.
Slice pound cake in 10 slices. Cut each slice into 6 cubes. Place 1/2 of the pound cake cubes in a deep glass bowl. Sprinkle with orange juice. Spoon 1/2 of the strawberries over the cubes. Next, layer 1/2 of the pudding, 1/2 of the pineapple, 1/2 of the bananas and 1/2 of the Cool Whip. Repeat layers. Refrigerate at least a few hours (can be overnight) before serving to let flavors blend.
To the beaten eggs, add all other ingredients except marshmallows; mix well. Bake at 325° for 35 minutes in a 9 x 13-inch greased pan. Remove from oven and immediately cover with marshmallows. Let cool 10 minutes. Frost.
Mix eggs, sugar, syrup, margarine, vanilla and pecans. Pour into an unbaked pie shell. Bake at 300° for 40 minutes.
Combine flour, salt, pepper and paprika in bag. Drop beef portions in a few at a time. Shake until coated. Mix with Wesson oil in 3-quart casserole. Bake uncovered at 400° for 30 minutes. Stir once; add vegetables, tomato paste and water. Bake at 350° for 1 3/4 hours.
Blend powdered sugar and cocoa. Add milk, butter and marshmallows, but do not stir. Cook 3 minutes on High in microwave; then stir and add vanilla and nuts. Stir to blend. Pour into a greased pan or line pan with foil. Place in freezer 20 minutes or refrigerator 1 hour.
Heat together until well blended. Serve with tostados or can be used as a meat dish.
Grease a baking pan and cover bottom with cup of uncooked rice. Season chicken breast with salt and place on top of rice. Mix mushroom soup with 1 can of water and pour over the chicken, making sure it goes into the rice to moisten it, spread onion soup over top. Sprinkle a few drops of water over soup mix. Cover pan tightly with aluminum foil. Bake for 2 hours at 325° or bake, uncovered, for 1 hour at 350°.