HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown rice in shortening in heavy skillet, stirring frequently. Add ground round, onion and celery; brown well. Add tomatoes and other ingredients. Cover and simmer until rice is tender, about 45 minutes.
Mix apples and sugar. Let stand 10 minutes. Sift flour, salt, soda and cinnamon together; set aside. Beat the egg; add oil and blend into apple mixture, then add flour all at once. Beat with wooden spoon until blended. Bake in a 13 x 9 x 2-inch well-greased pan at 350° for 35 to 40 minutes. Mix confectioners sugar and milk and drizzle over squares.
Cut chicken wings in half. Discard the tip. In a bowl, mix orange juice, soy sauce and minced garlic. Add the chicken wings to the mixture and marinate at least one hour. It is better to do this the day before and marinate overnight. Place chicken wings on a cookie sheet and bake at 350° for about 30 to 45 minutes or until very brown. Let cool for about 15 minutes before serving.
Have ingredients at room temperature. Combine all ingredients in a bowl and mix at medium speed for 2 minutes. Spoon into a greased 8 x 8 x 2-inch pan. Bake at 350° for 20 to 22 minutes, or until it tests done. Cool and frost, if desired. Recipe can be doubled for a 9 x 13 x 2-inch pan.
Cut margarine into flour and powdered sugar until crumbly. Pack into a 13 x 9-inch pan. Bake at 350° for 15 minutes.
In saucepan melt oleo or margarine. Add water and cocoa. Add flour, sugar, salt and soda. Then add eggs, vanilla and sour cream. Bake in a greased and floured 11 x 17-inch sheet pan for 20 minutes at 375°.
Slice potatoes in half and then slice each half into 8 thick crescent-shaped pieces. Chill sliced potatoes 10 minutes (or longer) in ice cold water to crisp them. Preheat oven to 475°. Drain potatoes well. Toss lightly with oil. Spray a baking pan with Pam. Arrange the slices in a single layer. Bake 25 minutes turning occasionally. Season and serve. Makes 4 (75 calorie) servings.
Bake in 375° oven for 15 minutes or until done. Yields 3 1/2 dozen.
Heat oil in large stockpot. Add pork, onion, garlic, salt and pepper. Saute until pork is browned. Drain juice from tomatoes into stockpot. Chop tomatoes and add to pork with chiles and 2 cups water. Stir well and simmer, covered, for 45 minutes. Whisk together flour and 1/3 cup water until smooth. Add to chile mixture and stir constantly until well blended and slightly thickened. Cover and simmer for 15 minutes. Serve with warm tortillas. Serves 6 to 8.
Blend first 3 ingredients together in blender or food processor. Pour into large bowl and fold in Cool Whip. Add food coloring at this time. Pour into graham cracker crust. Refrigerate 1 hour before serving.
Simmer first 7 ingredients together until done. Place in crusts. Cover with lattice work crust or rolled top crust and be creative with designs on top. Bake 1 hour at 450°. Makes 4 pies.
Wash and cut up chicken. Boil chicken in large pot with plenty of water. Add onion, pepper, salt and butter. After chicken is done, use broth and pour over corn bread. Put all other ingredients with corn bread and mix well. Debone chicken and put pieces in with dressing. Pour mixture in a greased pan and bake at 350° about 30 minutes or until brown.
Pour boiling water over meal. Let stand until cool. Add sugar, salt and beaten egg. Dissolve soda into buttermilk and add to batter; mix well. Add melted shortening; pour in greased deep dish or skillet. Bake at 400° for 25 to 30 minutes.
Boil beans and thyme in 2 quarts of water until peas are tender. Dry onions and bacon until brown. Add to peas; add rice. Season with salt and pepper. Cover tightly over low heat about 3/4 hour.
Combine ingredients in order given except use only 1/2 can cherries. Lastly, fold in last 1/2 of cherries. Bake 45 minutes at 350°.
Soften yeast in lukewarm water. Cream shortening, sugar and salt. Add boiling water and cool to lukewarm. Add well beaten eggs, yeast mixture and flour; mix well. Place in refrigerator at least 2 hours (overnight is best). Make into rolls. Let rise 2 hours in warm place. Bake for 15 minutes at 425°.
Mix sugar, cocoa and cornstarch in saucepan. Add butter, milk, eggs and vanilla; mix well. Pour into regular pie shell (not deep dish) and bake at 325° for 45 to 55 minutes.
Cream margarine and brown sugar. Add beaten eggs. Mix together flour, soda and baking powder. Add with coconut flakes and oatmeal to mixture. Add nuts (optional).
Place pecans, cashews and almonds in 1 1/2-quart micro-proof casserole. Sprinkle with seasoned salt. Cut butter into 8 pieces and arrange evenly on top of nuts. Cook, uncovered, on High for 5 to 6 minutes, stirring once or twice during cooking.
Combine rice, milk, sugar and salt; cook until creamy (15 to 20 minutes). Blend milk and egg and stir into rice mixture. Add raisins and cook 2 minutes. Add butter and vanilla; sprinkle with nutmeg or cinnamon (optional).
Cook chicken in 8 cups water 30 to 40 minutes. Set aside; cool and debone. Add tomatoes, bell pepper, onion and cilantro to chicken broth. Bring to boil; reduce heat and simmer 20 to 30 minutes, then cool to room temperature. Remove tomatoes, bell pepper, onion and cilantro from liquid and puree. Return pureed mixture and broth to heat. Bring to boil; reduce heat to simmer and add cooked rice, deboned chicken, cumin, salt and pepper; serve hot. Garnish with tortilla strips and guacamole.
Pick over beans; wash. Cover with 3 cups water and 1 tablespoon baking soda. Soak overnight or 8 hours; then add 2 cups water, mustard and next 6 ingredients. Cover and boil 20 minutes. Heat oven to 250°. Cut salt pork into small pieces and place in a bean pot or casserole dish. Cover with hot beans and their liquid. Sprinkle pepper on top. Cover and bake in a slow 250° oven or until tender. Add 3/4 water when 2/3 done, if necessary.
Cook sugar and water. Add cranberries. Simmer for 10 minutes. Dissolve Jell-O in hot water, then add cranberry mixture and pineapple and chill slightly. Fold in celery and nuts. Put in 5-cup mold or 9 x 9-inch square dish.
Mix jello according to directions. Add pineapple and oranges (drain both). Chill until set. Top with whipped cream. Sprinkle nuts on top.
Mix baking mix, milk and cheese until soft dough forms. Beat vigorously for 30 seconds. Drop dough by spoonfuls on ungreased sheet. Bake in a 450° oven for 8 to 10 minutes or until golden brown. Mix butter and garlic powder together. Brush over warm biscuits before serving. Makes 10 to 12.
In a large saucepan, melt butter over medium-high heat. Saute celery and onion until tender. Add potatoes and broth. Cover and simmer until potatoes are tender. In batches, puree potato mixture in a blender or food processor. Return to saucepan. Stir in milk and seasonings. Add the cheese and heat only until melted. Garnish with croutons and parsley. Makes 8 servings.
Thoroughly cream together butter or margarine and sugar. Add egg; beat until light and fluffy. Add orange peel and corn syrup; mix well. Sift together remaining ingredients; stir into creamed mixture. Chill dough thoroughly. On lightly floured surface, roll to 1/4-inch thickness. Cut with gingerbread man cookie cutter. Place 1 inch apart on ungreased cookie sheet. Bake in 375° oven for 8 to 10 minutes. Cool 1 minute; remove from pan. Cool on rack. Decorate gingerbread men with decorating icing and raisins, if desired. Makes 2 dozen.
Stir boiling water, rolled oats, molasses, salt and butter together.	Let cool. Dissolve yeast with 1/4 cup warm water; stir in oatmeal mixture. Add 2 cups of flour; beat 2 minutes at medium speed. Mix in rest of flour. Cover and let rise about 4 hours. With wooden spoon, beat batter about 75 strokes. Put in two greased bread pans.	Let rise again. Bake at 350° for 40 to 50 minutes.
Brown meat; mix other ingredients together. Boil 15 minutes. Remove from fire and add 1 1/2 cups corn meal, slowly stirring. Salt to taste; pour in long casserole dish. Bake 1 hour in a 300° oven.
Dust chicken with flour, salt, pepper and paprika. Brown in butter. Grease pan with butter, large enough to lay chicken in single layer. Put celery on bottom of pan, then browned chicken. Mix soup, cream, onions, pimentos and cheese. Pour on top of chicken. Sprinkle bread crumbs, almonds and a little grated cheese on top. Bake 1 hour at 350° or until chicken is done. Serve with rice.
Combine the broccoli, bacon, walnuts (if desired), onion, salt and pepper to taste. Blend the mayonnaise, sugar and wine vinegar. Pour over the broccoli mixture. Stir until all pieces are coated.
Mix sugar and syrup in saucepan. Cook until sugar is dissolved. Add peanut butter; continue cooking until it melts. Add this to cereal. Mix in large bowl until cereal is coated. Drop by teaspoonfuls onto waxed paper. Let set until firm.
In saucepan, melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat; cool slightly and add eggs, one at a time, beating with a spoon after each addition until smooth. Drop by heaping tablespoonfuls 3 inches apart on lightly greased baking sheet. Bake at 450° for 15 minutes. Reduce heat to 325° and bake 10 minutes. Remove from oven; cut off tops. Turn oven off; return cream puffs to oven to dry 20 minutes. Cool on rack.
Slice a large onion and boil until tender in chicken broth; strain and throw away onion. Return to heat. Add one (more if needed) can of pureed tomatoes. Stir. To add a little color and taste, season with some black pepper and ground cayenne. Simmer. Pour into cup over a slice of lemon. Strips of corn tortillas dropped in are good.
Marinate cabbage, carrots, sugar and milk in refrigerator overnight. Drain well. Mix cabbage with mayonnaise, buttermilk or sour cream, Tabasco, onion and celery seed. Refrigerate 1 hour before serving. Serves 4.
Scald the fresh milk in a double boiler. Mix the 1/2 cup sugar, flour and salt. Sift. Moisten with the 3 tablespoons cold milk. Add 1 cup of the scalded milk and mix, then add to remaining hot milk. Cook 30 minutes.
In a large skillet, saute broccoli, zucchini, red pepper and snow peas in butter until crisp-tender. Add half and half and black pepper. Cook briefly until slightly reduced. Serve over pasta. Sprinkle with Parmesan cheese. Makes 4 servings.
Mix roast beef and soup in pie pan, placing pie crust on top. Bake until golden brown.
Mix the milk, honey, blueberries, baking powder, egg and shortening. Combine flour and salt; add to the first ingredients. Stir just to moisten. Fill greased muffin pans 1/2 full. Bake at 400° for 12 to 15 minutes. Makes 12 to 15 muffins.
Slice squash in half. Sprinkle with salt, pepper and oleo. Cook in microwave until tender. Sprinkle with Parmesan cheese. Return to microwave and cook until cheese is hot.
Mix and put into a greased and floured 8 x 12 pan. Pat on bottom of pan.
In microwave on High, melt chocolate morsels and shortening together. Stir until mixture is smooth. Pour 1/2 of the melted chocolate into an 8-inch foil lined square pan. Spread evenly. Refrigerate until firm (about 15 minutes).
In a large pot, boil chicken until tender. Remove from broth and reserve broth. Debone chicken and put aside. To the broth add onion, celery, green pepper and oregano. Salt and pepper generously. Then add vermicelli. Stir constantly until vermicelli is done. Add deboned chicken.
Mix salt, pepper and flour. Roll individual servings of veal cutlets in seasoned flour. Brown in hot oil in skillet rubbed with garlic. Add 1 cup hot water; cover and simmer 1 1/2 hours. Arrange meat on hot platter. Into gravy left in pan, stir 1 cup cream. Heat and pour over noodles. Sprinkle with paprika. Makes 6 servings.
Cook sugar and water to soft-ball stage. Beat egg whites until stiff. Pour 1/2 sugar mixture over egg whites, beating constantly. Place remaining syrup back on heat. Bring to boil, then pour syrup over egg whites. Add cut up marshmallows to icing and beat until consistency to spread on cake.
Cook broccoli as directed on package. Drain. Combine soup, eggs, mayonnaise and cheese. Mix well. Add broccoli. Pour into buttered casserole and bake in 350° until set. Remove from oven. Cover with chips and bake until light brown. Makes 4 servings.
Drain beans, saving liquid (there should be 1 cup liquid). Mix together meat, milk, rolled oats and 1/2 teaspoon salt. Shape mixture into 16 balls and roll in flour. Melt shortening in a skillet and brown meatballs on all sides. Reduce heat and add onion; cook slowly until onion is lightly browned, about 5 minutes. Add liquid and remaining ingredients, except the beans. Cover and cook slowly for 10 minutes or until potatoes are tender. Add drained beans; cover and heat thoroughly.
In medium bowl, combine oats, sugar and margarine; mix well. Spread in greased 9-inch square pan. Bake at 350° for 13 minutes or until light golden brown; cool. In small, heavy saucepan over low heat, melt chips. Spread over oat mixture; sprinkle with nuts. Refrigerate until chocolate is set. Cut into bars and store in tightly covered container in refrigerator. Makes 2 dozen bars.
Cook beef with oil to desired tenderness. Break noodles into 4 sections and cook (save beef seasoning/flavoring packet). Combine cooked noodles, steak sauce, carrot, onion and beef seasoning/flavoring packet. Cook until heated throughout. Add beef. Sprinkle with peanuts. Yield: 4 servings.
Combine all ingredients in a large dish. Marinate beef, chicken or lamb. You may also use firm fleshed fish steaks.
Dissolve Jell-O in 1 cup of boiling water. Then add remaining ingredients in punch bowl.
Make batter as directed, except stir 1/8 teaspoon soda into mix before adding liquid. Use only 3/4 cup water and add 1 cup mashed bananas (2 to 3 medium). If desired, fold 1/3 cup finely chopped nuts into batter. Pour into prepared oblong or layer pans. Bake. If desired, fill and frost with sweetened whipped cream and sliced bananas.
Hard boil eggs, let cool and peel. Cut eggs in half, lengthwise and remove yolk. Mix yolk, Miracle Whip and olive juice with salt together until smooth. Place egg yolk back into eggs and garnish with one slice of green olives. Chill and enjoy.
Blend first 4 ingredients until light and creamy. Stir together dry ingredients. Gradually add to creamed mixture and mix well until blended. Form dough into balls. Flatten with glass dipped in sugar or drop by spoon and mash with fork dipped in water. This recipe may be cut down to one half.
Pour all ingredients into a blender and blend until smooth. Store in an airtight container in refrigerator. Shake well before serving. Serve chilled. Makes about 4 cups liqueur.
Place drained pineapple in a dish. Mix flour and sugar together. Sprinkle over pineapple. Cover with a layer of shredded cheese. Top with melted butter and crumbled Ritz crackers. Bake at 350° until dish bubbles (about 40 minutes). Serve hot. Serves 8 to 10.
Brown ground chuck in skillet with chopped onions and drain. Then add other ingredients. Either simmer on top of stove or place in oven at 375° until all ingredients are bubbly. This will take 15 to 20 minutes.
Spray a glass baking dish with a nonstick spray. In microwave, melt cheese, butter and cheese. Put sliced potatoes in baking dish. Sprinkle dried onion over potatoes and salt and pepper to taste. Pour cheese mixture over potatoes. Bake at 350° until golden brown.
Mix all ingredients in an airtight container. Use 1/3 cup (more or less to taste) per cup of hot water.
Open cans; dump contents into crock-pot. Add remaining ingredients. Stir until well mixed. Cook on low setting all day.
Combine prepared apples and sugar in large mixing bowl. Let stand 10 minutes. Sift flour and add soda, salt and spices; set aside. Blend oil and egg into apple/sugar mixture. Add dry ingredients, stirring just until blended. Stir in raisins and walnuts.
In 10-inch skillet, over medium heat in hot oil, cook cauliflowerets, beans, mushrooms and carrots with garlic, curry and cumin until vegetables are tender-crisp, stirring often. In small bowl, stir together vegetable juice, cornstarch and pepper; gradually stir into skillet. Cook until mixture boils and thickens, stirring constantly. Sprinkle with almonds. Makes 4 cups or 8 servings.
For "Mashies" that stay smooth, mash the potatoes with warm milk, butter and an egg yolk. Whip an egg white and fold it into the potatoes. Place in a buttered casserole and dot with more butter. Cover and refrigerate until ready to use.
In a Dutch oven combine undrained kidney and garbanzo beans, water, potatoes, carrots, onion, tomato paste, chili powder, salt, basil, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until vegetables are tender. Top each serving with about 1/4 cup of the cheese cubes. Makes 8 servings.
Melt butter in a 13 x 9 x 2-inch pan in oven. Remove and add seasoned salt and the Worcestershire sauce. Mix the cereal, pretzels and nuts in a large pan (oven broiler pan) and pour the butter and seasoning over it. Stir until all the cereal and pretzels are covered. Bake 1 hour at 250°, stirring every 15 minutes.
Mix ingredients together. Use for deep frying vegetables when camping. Use for onions, green pepper rings, zucchini slices, cauliflower, mushrooms and cheese as well as hot dogs.
Heat pineapple and juice until hot; but not boiling. Remove from heat and add dry gelatin. Mix well. Stir in buttermilk and fold in Cool Whip. Place in 13 x 9 dish and refrigerate until set, congealed.
Cream butter and sugar. Add flour. Add egg yolk and vanilla. Batter will be stiff. Spread as thin as possible on 2 cookie sheets. Lightly beat egg white. Spread on top and sprinkle with nuts. Press in with hand. Bake 1 hour at 275° or lower. Remove from oven and cut into squares immediately. Freeze well.
In large bowl, cream butter; add sugar gradually, beating until light. Add eggs, one at a time, beating well after each. Stir flour and soda. Add to creamed mixture alternately, with buttermilk, beginning and ending with flour. Blend in flavorings. Place batter in greased and floured 10 inch tube pan. Bake at 300 degrees for 45 to 50 minutes, or until done. Do not over bake.
Cook broccoli in boiling, salted water until tender; drain. Arrange broccoli in greased 11 1/2 x 7 1/2-inch baking dish. Place cooked chicken on top. Combine soup, mayonnaise and lemon juice; pour over chicken. Sprinkle with cheese. Combine bread crumbs and butter. Sprinkle over top. Bake 30 to 40 minutes at 350° or until thoroughly heated. This dish can be prepared a day ahead and put in the refrigerator. It also freezes very well. Dish can also be made substituting asparagus for broccoli.
Stir all ingredients together;	spread into shallow 8 x 8-inch pan. Bake at 350° for 20 to 25 minutes.
Drain yams. Melt butter in bottom of baking dish. Put yams in bottom of baking dish. You can mash or cut up in small pieces. Sprinkle brown sugar on top along with cinnamon. Add pecans and marshmallows. Bake about 20 minutes. Don't let marshmallows burn.
Put nuts in bottom of greased 9 x 13-inch pan. Add coconut on top of nuts. Mix cake according to box directions and pour on top. Mix powdered sugar, cream cheese and margarine. Whip. Drop over top of cake mix. Swirl around in mixture. Bake according to box directions.
Cut up chicken; clean and wash. Put chicken in stewing pot with water. Keep enough water in pot to cover chicken. Salt and pepper to taste. Stew until almost tender.
Mix everything together (except bread crumbs) in a bowl. Add bread crumbs slowly until mixture is consistency of cookie dough (sprinkle in more crumbs if needed). Roll into a ball and pat ball into a glass dish (about 8 x 8-inch). Make even thickness. Bake in oven about 1 hour.
Cream the margarine, Crisco and sugar until light and fluffy. Add eggs; beat well. Sift flour, measure and add baking powder; sift again. Add to the creamed mixture with milk. Add flavoring last and beat well. Pour into well-greased and floured pan. Bake at 350° for 1 hour and 10 minutes.
Preheat oven to 450°. Combine onion and garlic with an equal amount of water; set aside 10 minutes to soften. Fit dough into a greased 12-inch round pizza pan. Brush dough with 2 tablespoons of oil. Sprinkle dough with salt and reserved onion and garlic. Dribble remaining 2 tablespoons oil over top of dough. Bake until dough and onion is browned, 15 to 20 minutes. Cut into wedges.
Bring water and ruta to boil. Add all ingredients except whiskey. Squeeze orange, lemon and lime into water. After it boils, let it simmer until the flavor is in the water. Add whiskey and bring to a boil. Remove immediately and let cool overnight. Pour in bottle.
Cream sugar, butter and oil together. Add eggs, vanilla and sour milk. Mix well. Mix together dry ingredients and add to creamed mixture. Beat well. Stir in zucchini. Pour batter into greased and floured 9 x 13-inch cake pan. Sprinkle top with chocolate chips. Bake at 350° for 40 to 50 minutes.
Do not drain beans. Fry hamburger, onions and bell pepper (green) until brown (drain). Add beans and other ingredients. Cook in electric fry pan at 350° for 30 minutes or in slow cooker for 2 to 3 hours on low.
Combine shortening and sugar. Add eggs, vanilla and milk. Add powdered ingredients. Mix well. Drop by teaspoon onto ungreased cookie sheet. Dip or sprinkle with sugar. Bake at 375° for 12 minutes. Makes 2 1/2 dozen.
Sift together dry ingredients. Beat egg yolks, milk and vegetable oil until blended. Add to dry ingredients and beat until blended. Stir in crawfish, rice and green peppers. Beat egg whites until stiff, but not dry, then fold into batter. Add Tabasco sauce to taste. Drop batter by tablespoonfuls into deep, hot fat (375°). Fry until golden, 3 to 4 minutes, turning once. Drain on paper towel and serve with cocktail sauce or tartar sauce. Makes 24 puffs.
Combine flour, sugar, oil, egg yolks, pineapple cinnamon and nutmeg in large bowl. Beat egg whites until stiff peaks form. Fold into batter. Fold in pecans. Pour into a 10-inch tube pan. Bake at 325° for 1 hour and 10 minutes, or until cake tests done. Let cool in pan.
Place squash, cut side up, in shallow roasting pan. Place 1 tablespoon butter in each half. Place seasonings on each half. Cover pan with aluminum foil and roast 1 1/2 hours at 350°. Remove herbs, spoon squash into a bowl and mash until very smooth. In a saucepan, add honey and remaining butter; add seasonings and warm through before serving.
Saute onion and garlic in oil in 4 or 5-quart pot or skillet. Add spareribs and brown. Sprinkle with paprika, add peas, water and wine. Cover and simmer 1 hour, until ribs are tender. Add tomatoes, green pepper, brown sugar, chili powder, salt and pepper. Cover and cook slowly for 30 to 45 minutes. Serves 4. Good over rice.
Drain pineapple. Reserve juice and make up to one cup with water. Heat to boiling; dissolve jello in hot liquid. Gently stir in ginger ale; chill until partially set. Mix pineapple and the cranberry sauce; fold into jello. Turn into 9 x 9 x 2-inch dish and chill until firm. Mix cream cheese and whipped topping; spread over jello and sprinkle nuts on top.
Mix first 4 ingredients together. Crumble cake and put in large bowl. Stir half of mix in with cake. Mix strawberries and glaze together and put on top of cake. Put rest of Cool Whip mixture on top. Add whole strawberries on top and side of cake.
Put molasses, shortening and	sugar in mixing bowl. Dissolve baking soda in boiling water and pour into bowl. Mix well and let cool.	Add eggs, nuts and raisins. Mix and sift remaining ingredients. Add to mixture in bowl, mix well until smooth. Pour into 8 x 8 x 2-inch cake pan. Bake in 350° oven for about 50 to 60 minutes.
Heat oven to 400°. Layer ingredients in casserole pan and bake until done.
Mix all ingredients, except coconut and food coloring. Shape in about 3 dozen small ovals. In two separate pint jars, put a few drops each of red and green food coloring. Add 1/2 teaspoon coconut to each jar. Cover and shake until coconut is tinted. Roll ovals in coconut. Chill.
Cook celery in lightly salted water until tender; drain. Add water chestnuts, soup and pimento. Top with bread crumbs, almonds and melted butter. Bake at 350° for 25 to 30 minutes. Serves 6 to 8.