HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine thoroughly the first 8 ingredients. Stir in ham. Place a tortilla on a plate and spread with mixture. Repeat layers, ending with mixture. Sprinkle with nuts and parsley. Cover and refrigerate. Cut into wedges or cubes and insert decorative toothpick. May be prepared 1 day ahead if wrapped tightly.
Sort and wash bean mix; place in Dutch oven. Cover with water 2 inches above beans; soak overnight. Drain beans; add 2 quarts water, ham hock, salt and pepper. Cover and bring to a boil. Reduce heat and simmer 1 1/2 hours until beans are tender. Add remaining ingredients; simmer 30 minutes. Stir occasionally. Remove ham hock, take meat from bone, chop and return to soup. Yields 2 1/2 quarts.
Dissolve yeast in warm water with oleo. Add salt, brown sugar and molasses. Add rye flour and white flour and knead. Bake at 375° until golden brown. Makes 2 loaves.
Cut up 5 apples. Put them in a large bowl. Sprinkle with sugar and then cinnamon. Cook in microwave for 7 to 10 minutes.
Preheat oven to 350. Cook noodles in boiling salt water until tender, drain. Place corned beef, cheese, soup, milk and onions in large mixing bowl. Add noodles. Place in greased 2 quart casserole dish. Top with buttered bread crumbs. Bake 45 minutes. Serves 8-10.
Melt butter in microwave; add garlic, water and sea stix. Place all in microwavable dish. Cover with wax paper and microwave on High for 2 minutes. Turn stix over and repeat until stix are heated.
Brown sausage and drain. Crumble sausage over pie shell. Crumble cheese over sausage. Lightly beat eggs and add remaining ingredients to it. Then pour over pie. Bake at 375° for 40 to 45 minutes.
In a heavy Dutch oven, slowly brown beef with onion and garlic until meat is cooked through. Add tomatoes with juice, tomato sauce, beef broth, chili powder, cumin, salt, oregano and hot pepper sauce. Simmer beef mixture, covered, 1 1/2 to 2 hours. Add cooked or canned beans and simmer 30 minutes longer. Makes 8 servings.
Add crumbled mincemeat to boiling water and boil for 1 1/2 minutes, being sure there are no lumps.
Combine yeast and water. When yeast bubbles, add butter and beaten egg. Add dry ingredients and mix well. Cover and let rise until double in bulk. Punch down, make into rolls. Place in greased pan, let rise again until doubled. Bake at 375° for 20-25 minutes. Can also be done in a bread maker. Just follow manufacturer directions.
Add the dry ingredients to all the other items. Bake in loaf pan at 350° for about 1 hour.
Preheat oven to 350°. Grease a 2 quart baking dish. Bring water and salt to a boil in a large saucepan. Slowly stir in grits. Cover, reduce heat and cook for 5 minutes, stirring occasionally. Remove from heat. Stir in cheeses and butter until melted. Add eggs and Worcestershire sauce; blend well. Pour mixture into prepared dish. Sprinkle with paprika as desired. Bake for 40 to 45 minutes or until set. Cook for 10 minutes before serving.
Cook all ingredients together, except flour and 1/4 cup water. Cook until meat is tender. Make a thickening of flour and 1/4 cup water; add thickening. Pour over the hot noodles to serve. Serves 6.
Sift flour; measure and sift again with soda and salt. Cream butter with both sugars. Beat eggs into butter-sugar mixture. Add vanilla and mix well. Stir in dry ingredients. Add nuts, oats and chips; mix thoroughly. Drop on greased cookie sheet (about 1 tablespoon each cookie) and bake 12 to 15 minutes at 350°, until light brown. Makes about 6 dozen delicious cookies!
In a double boiler over simmering water, melt chocolate chips and shortening, stirring until smooth. Remove from heat and stir in raisins and almonds. Drop by tablespoons onto tinfoil/wax paper. Cool. Yield: About 2 dozen.
Roll chicken in lemon juice, then in flour. Coat with melted butter. Sprinkle with salt and pepper. Place in baking dish and cover. Bake at 325° for 1 to 1 1/2 hours or until tender and brown.
Let rise once and shape into buns. Brush buns with beaten egg and sprinkle with poppy seed or sesame seed. Bake at 375° 20 to 25 minutes.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. Cream together butter or shortening and sugars until light and fluffy; beat in egg and vanilla. Blend in flour mixture slowly. Stir in M&M's candies and nuts. Drop heaping teaspoonfuls onto an ungreased cookie sheet. Bake 8 to 11 minutes until browned. Cool 1 minute on cookie sheet; place on wire cooling racks. Makes about 5 dozen cookies.
In a large saucepan, cook lasagna noodles, boiling for 4 to 5 minutes; drain and set aside. In a medium-sized skillet, cook ground beef or meatball mixture, ground sausage, chopped onion and minced garlic until meat is brown and vegetables are tender; drain off fat. Set aside. Combine the cubed cream cheese and light cream or milk with the parsley, basil, oregano, salt and pepper in a medium saucepan. Cook and stir over low heat until cheese is melted. Stir in dry white wine. Gradually add the shredded Cheddar cheese. Cook and stir until cheese is nearly melted; remove from heat.
In skillet, saute onion and green pepper in butter until tender. Add tomatoes, mushrooms, olives and oregano. Add ground beef. Simmer, uncovered, for 10 minutes.
Combine ingredients, stirring well. Spoon into a lightly greased 1-quart casserole. Bake at 350° for 20 minutes. Serve with toast points or Melba rounds.
Place corn chips in bottom of a 9 x 13-inch pan. Brown hamburg and onion. Add beans, tomato sauce and taco sauce to hamburg. Spread this mixture over chips. On top of the meat mixture, place the tomatoes (thinly sliced) and lettuce. Cover with cheese. Bake 15 minutes at 350°.
Cook potatoes, green pepper and onion in oleo until lightly browned. Season to taste. Break eggs over potato mixture. Cover and cook on low heat until eggs are done. Sprinkle cheese over eggs, cover and cook until cheese melts. Makes 4 servings.
Mix all ingredients together, except the flour. Add the 4 cups flour gradually to the mixture until the dough is the right consistency. Do not make the dough too dry. Roll out thin and cut in desired shapes. Bake at 350° for 12 minutes. Sprinkle sugar on top of each tea cake. Makes about 4 dozen.
Combine all ingredients, mixing well. Spoon into a lightly greased 3 cup casserole. Bake at 350° for 25 minutes. Serve with assorted crackers. Makes about 2 1/2 cups.
Cook all ingredients together. Stir constantly. Cool. Add 1 cup salad dressing to cooked macaroni or potatoes.
In a mixing bowl, mix 1/2 cup of the granulated sugar, the brown sugar, the flour and nutmeg. Using a pastry blender, cut in butter until it resembles coarse cornmeal. Sprinkle with 2 to 3 tablespoons of the water; stir with fork until water is absorbed. It will make a crumbly dough. Pat half the mixture into the bottom of an 8 x 8-inch baking dish. Bake in a 450° oven for 10 minutes.
Combine first 7 ingredients. Beat at medium speed with a mixer until smooth. Pour into a greased 11 x 7 x 1 1/2 inch baking dish. Set aside. Combine butter and next 4 ingredients, stirring with a fork. Sprinkle over potato mixture. Bake at 350° for 35 minutes. Yields 8 servings.
In small bowl, beat together egg, butter and salt. In shallow dish, place crumbs. Coat chicken with crumbs, then egg mixture and crumbs again. In 8-inch square dish, arrange chicken with meatiest pieces near edges of dish. Cover with wax paper. Microwave at High 12 to 14 minutes. Rotate dish 1/2 turn after half the cooking time. Makes 2 to 3 servings.
Dip pieces of cut up and skinned chicken in evaporated milk, then in corn flake crumbs, which have been mixed with 1 teaspoon salt and 1 teaspoon garlic powder. Put in buttered baking dish and turn once to coat both sides. Sprinkle with black pepper and bake at 350° about 1 hour or until well done.
Cut beef into strips 1-inch long, 1/4-inch thick and 1/2-inch wide; set aside. In a small cup, stir together stock, cornstarch, soy sauce and sherry; set aside. In a heavy skillet, heat 2 tablespoons oil until very hot. Add broccoli, then toss and stir for 2 minutes. Cover and cook for 2 minutes more over medium heat; remove to side dish. Return skillet to high heat and add remaining 2 tablespoons oil and heat until smoking hot. Add beef and cook 2 minutes. Stir in stock mixture and add along with broccoli.
Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 6 minutes. Add broth, tomatoes, picante sauce and basil. Bring to a boil. Stir in tortellini; simmer, uncovered, 15 minutes. Stir in green peppers. Continue to simmer until tortellini is tender (3 to 5 minutes). Makes about 9 cups of soup. May add lean, cooked and drained ground beef or leftover roast beef, chipped into bite size pieces.
Boil chicken breasts. Pull meat off bone in chunks and line casserole dish. Mix soup, sour cream and chicken broth. Pour over chicken. Crumble crackers and mix with melted margarine. Sprinkle over casserole. Bake at 350° for 30 to 35 minutes. Do not cover.
In an 8-inch pan with fork mix well flour, sugar, cinnamon, salt, baking soda, baking powder and nutmeg. Add remaining ingredients to mixture and mix briskly with fork until blended. Bake in 350° oven for 30 minutes or until pick comes out clean and cake pulls away from sides of pan. Cool, frost or sprinkle with 10x sugar.
In large pot or Dutch oven, fry up onion and green pepper. Next, brown the ground beef. When brown, add salt, red pepper, chili powder and garlic salt. Stir to blend seasonings. Add chili beans (rinsed in colander under running water). Then add tomatoes, tomato soup, tomato sauce and sugar. Add water. Stir occasionally. Cook very slowly for 3 hours.
Preheat oven to 350°. Place softened cream cheese, lemon juice, Tabasco sauce and crab liquid in bowl and mix with mixer until creamy. Fold in minced onions, horseradish and crab meat. Put into greased casserole dish. Bake at 350° for 20 to 30 minutes or until bubbly. Garnish with chopped chives. Serve with crackers.
In a large 4-quart kettle place soup bones and 4 quarts of water until boiling. Turn flame down and boil slowly for 2 hours. Chop all vegetables into bite-size pieces and place in kettle; boil until vegetables are tender, about 1/2 hour before serving. Add 1/2 cup barley to soup and cook for 1/2 hour more. Serve with corn bread. Serves 6 to 8 people.
Put sugar, cocoa, milk and oleo in a large saucepan. Bring to a boil and cook for 2 minutes. Remove from heat. Add peanut butter and vanilla. Stir until smooth. Add oats; mix well. Drop by teaspoon onto foil or wax paper and cool.
Mix ingredients separately and then mix together and roll into balls and chill. Bake on greased cookie sheet at 350° for 10 minutes. Indent center with jelly. Bake 3 to 5 minutes more. (Grape jelly is Chris' favorite.)
In a 1-quart microwave-safe casserole, combine broccoli, mushrooms, green onion, red pepper and 2 tablespoons water. Micro-cook, covered, on 100% power (High) 3 to 5 minutes or until vegetables are tender. Drain well. Add turkey ham. Cook, covered, on High 2 to 3 minutes or until heated through. Stir together yogurt, milk, cornstarch, mustard and nutmeg. Add to broccoli mixture. Cook, covered, on High 2 to 4 minutes or until mixture is thickened, stirring every 30 seconds. Spoon over hot potatoes. Sprinkle with Parmesan cheese. Makes 4 servings.
Cook cranberries in water. Soak gelatin in hot water. Add sugar to gelatin while hot. Add rest of ingredients and mix all together while hot.
Dissolve gelatin and salt in boiling water. Add cold water, vinegar and Worcestershire. Chill until thickened. Meanwhile, line 4-cup straight sided mold with asparagus spears. Trim to height of mold. Dice remaining asparagus, pimiento and onion into gelatin. Spoon into mold. Chill until firm. Unmold.
For crust: Mix 2 cups flour and 1 1/2 teaspoons salt, then add oil and milk. Mix until dough is smooth, then spread out on a large pizza pan. Cover with peeled, cored and sliced apples, arranged in circles. Mix sugar, cinnamon and nutmeg. Sprinkle over apples. Cover with streusel made by mixing 3/4 cup flour, 1/2 cup sugar and 1/4 pound butter. Bake at 350° for 25 minutes or until apples are tender.
Cover bottom of a 9 x 13-inch pan with whole graham crackers. Boil together 1/2 cup milk, egg, 1 cup sugar and 1 stick oleo for 1 minute. Remove from heat and add graham cracker crumbs, nuts and coconut. Spread over whole graham crackers in the pan. Top with whole graham crackers and press firmly. Spread with mixture of powdered sugar, 2 tablespoons milk, 3/4 stick oleo and lemon juice. Set in refrigerator until used.
Bring water to boil in medium saucepan over medium heat. Dissolve bouillon cube in boiling water. Add the broccoli; cook 5 to 6 minutes, until bright green and fork-tender. In a small saucepan, warm evaporated milk over low heat, just until bubbles form around the edge. Remove pan from heat.
Prepare 2 cups of instant rice. In a bowl, beat eggs. In a wok or wide frying pan, fry bacon until done. Add onions and stir fry about one minute. Add eggs; cook and stir until set. Add rice and soy sauce; stir through.
Put caramels and 1/3 cup evaporated milk in a saucepan and melt on low. Grease and flour 9 x 12-inch pan. Combine cake mix, oleo, 1/3 cup evaporated milk and pecans. Stir until dough holds together. Press 1/2 of dough mix in pan and bake 10 minutes at 350°. Sprinkle chocolate pieces over baked crust. Spread caramel mix over this. If chocolate melts and smears, it's okay. Put reserved dough over this. Crumble with hands. Flatten pieces and lay over mixture in pan. Bake 20 minutes at 350°. Cool slightly and refrigerate 30 minutes to set caramels.
Mix together the cooled potatoes and all other ingredients. Spread in greased pan. Cover. Bake at 350° for 30 minutes. Uncover and bake for an additional 15 minutes.
Add sugar, shortening, baking powder, flour and eggs. Add soda and buttermilk. Add to flour mixture. Drop by spoonfuls onto greased cookie sheets. Bake at 350° for 8 minutes.
Beat eggs. Mix sugar and flour; add to egg mixture. Add milk and butter and heat until hot, not boiling. Place in partly browned pie crust and finish baking in 350° oven. Pie is done when you can insert kitchen knife in and it comes out smooth.
Cook and stir ground beef and onion in 4-quart Dutch oven until meat is light brown; drain. Stir in remaining ingredients, except cheese. Heat to boiling; reduce heat. Cover; simmer, stirring occasionally, until spaghetti is tender, about 25 minutes. Sprinkle with cheese.
Brown hamburger. Add remaining ingredients except spaghetti and cheese. Cover and simmer 1 hour, adding more water if necessary. Cook spaghetti according to package directions. Serve with meat sauce and Parmesan cheese. Makes 10 to 12 servings.
Trim off large leaves of broccoli and remove tough ends of lower stalks. Wash broccoli thoroughly and cut into spears. Cook broccoli in a small amount of boiling water for 10 to 12 minutes or just until tender. Drain. Place broccoli in a serving dish.
Stir up and make into balls. Bake on cookie sheet at 350° for 30 minutes.
In a large mixing bowl, combine first 4 ingredients, then add remaining ingredients. Cover and let rise 1 1/2 to 2 hours. Pour out on floured board; knead slightly. Make into rolls and place in greased pans. Cover and let rise 1 1/2 to 2 hours. Bake at 425° for 12 to 15 minutes.
Combine all ingredients. Pour into pastry lined pie pan. Bake at 425° for about 45 minutes.
Heat milk, oil, and flour. Mix well when sauce begins to thicken. Add tuna and eggs. Put in casserole. Put in a layer of 3/4 of the potato chips. Sprinkle the rest over the top and bake for 30 minutes at 350 degrees.
Work shortening into flour until mealy. Dissolve yeast in a little lukewarm water. Add to flour with the rest of ingredients. Mix well. Roll out to about 1/2-inch thickness. Cut with biscuit cutter. Bake at 400° for 10 to 15 minutes. Makes about 7 dozen.
Mix dates, nuts, soda & water.	Set aside to cool. Cream sugar, egg & butter. Stir in the flour & salt. Stir in the date mixture, plus the well drained pineapple and cherries. Bake in greased bread pan at 325° for 1 1/4 hours.	Makes 1 loaf.
Cook bacon crisp; drain skillet. Cook onions in oleo. Combine sour cream, flour, salt and eggs in a bowl. Stir in bacon and onions. Pat 4 crescent rolls in pan, stretching as needed, pinching to seal. Pour mixture over dough. Bake at 375° for 30 minutes.
Melt butter and blend in flour; add milk and chicken broth. Cook and stir until thickens. Cook and stir 1 minute; add snipped parsley, lemon juice, grated onion, salt and dash each of nutmeg and pepper. Cool. Then add chopped, cooked chicken, salt and pepper to taste. Chill thoroughly. With wet hands, shape mixture into 8 balls. Roll in cup of fine crumbs (crackers or dry bread); lightly shape balls into cones, dip in mixture of 1 beaten egg and water and roll in crumbs and fry in deep hot fat for 2 1/2 to 3 minutes. Drain and serve. Serves 4.
Combine in a large bowl sugar and Karo syrup. Cook for 4 minutes on High. Remove and stir. Add nuts and salt. Return to microwave on High for 3 minutes. Remove and add 1 teaspoon of butter. Stir. Add 1 teaspoon vanilla and stir. Return to microwave. Cook 1 minute on High. Remove and add 1 teaspoon baking soda. Pour into greased cookie sheet.
Combine dry ingredients. Add fat and egg. Pour boiling water over mixture and mix. Let stand 5 minutes. Drop by tablespoon on lightly greased skillet. Brown on one side, turn and brown. Serve hot with butter.
Saute the celery, onion and mushrooms in the oil for a few minutes. (Do not brown.) Add the liquid to the mushroom soup and stir until smooth. Combine all ingredients an blend thoroughly. Pour into a greased casserole and bake at 350° for about 25 minutes.
Place all ingredients in crock-pot; stir to mix. Cover and cook about 10 hours on low or 4 to 5 hours on High. Serve with rice or noodles. (Can also be baked in casserole for 2 to 2 1/2 hours in 325° oven.)
Cut chicken in pieces; fry to light brown in a saucepan with 1/2 the butter; add chopped onions and fry together a little longer. Add a little water and seasoning. Cover and simmer. When chicken is tender, mix flour with milk and pour over chicken. Cook 5 minutes more. Stir until sauce is very smooth. Add chopped walnuts and 1 tablespoon butter. Simmer 5 minutes and serve. Garnish with boiled potatoes sprinkled with melted butter and chopped parsley.
Place nuts and cherries in round cake pan. Melt butter. Roll biscuits in butter then in cinnamon and sugar mixture. Lay biscuits on side in pan. Dribble pancake syrup over biscuits. Bake at 350° for 30 minutes.
Pour salt, alum, oil and food coloring into boiling water and stir. Add flour; stir well, then knead until well blended. Mixture will be hot. Store in plastic bag when cool.
Mix first 4 ingredients together, then add remaining ingredients. Mix well and turn into 9-inch unbaked pie shell. Bake at 375° for 40 minutes or until set.
Mix the first five ingredients and put in baking dish. Place chicken on top of this mixture and sprinkle it with Lipton onion soup mix. Bake, covered with aluminum foil, at 350° for 2 hours.
Brown meat and drain. Reserve 1 tablespoon sauce mix; add remaining mix, tomato sauce and 1/4 cup water to beef. Simmer for 8 to 10 minutes.
Heat butter and Crisco in skillet. Beat eggs well; add salt, pepper and garlic salt. Dip steak into eggs, then into the flour and fry until crust is formed and meat is done.
Preheat oven to 350°. Pour ingredients into a small casserole dish and bake for 45 minutes. This is better when just baked. Do not reheat. Serves 2-4.
Peel eggplant; cut into 1-inch cubes. Boil in salted water until tender. Drain well and mash. Add egg, milk, onion and 1 cup cracker crumbs. Mix and pour into a greased 1-quart baking dish. Top with the cheese. Spread 1/2 cup Ritz cracker crumbs over cheese. Bake at 350° for 30 minutes, or until golden brown.
Heat oil in small saucepan. Add garlic, but do not brown. Add olives and parsley; saute for 2 to 3 minutes or until olives are heated. Immediately toss with hot pasta or cool and add to cold pasta of your choice. Season with salt and pepper.
Preheat oven to 350°. Melt margarine in large baking dish. Empty chicken soup, mushroom soup, 2 cans of water in boiler and heat. Pour over chicken and cook at 350° for 45 minutes. This is good served over rice.
Dissolve Jell-O in boiling water. Add pineapple and pie filling. Pour into 9 x 13-inch baking dish and chill until set. Cream together cream cheese, sour cream and sugar. Spread over chilled Jell-O. Chopped nuts may be added.
Brown hamburger and onion. Brown bacon; drain off fat and break up into small pieces. Mix all ingredients in a large pan. Bake in 350° oven 1 1/2 hours.
Wash and cube potatoes. Cut smoked sausage into pieces. Add to potatoes and mix. Heat cheese soup and milk in pan. Pour over potato mixture. Bake at 425° until potatoes are tender. Add Cheddar cheese on top. Bake in oven until cheese is melted.
Combine all ingredients in iron pot. Cover with foil and bake for 1 1/2 hours at 350°. Onion tops and parsley may be added at last 15 minutes for more distinct flavor.
In large saucepan, combine first 6 ingredients. Bring to boil; reduce heat. Cover and simmer for 6 to 8 minutes, or until okra is tender, stirring occasionally. Stir in pepper sauce. Place 1/2 cup rice into 4 individual soup bowls. Ladle equal amounts of soup into bowls.
Core and peel apples. Cut apples into small chunks. Beat eggs then add remaining ingredients. Combine with bread pieces. Bake covered at 350° for 45 minutes. Serve with whipped cream.
Melt butter in large pan. Stir in onions and cabbage. Heat 2 minutes. Add water, cover and simmer 10 minutes. Stir in Veg-All, tomatoes and seasonings. Simmer 10 minutes.
In a serving bowl or platter, toss chips, lettuce, cheese, beans, tomato, salad dressing, onions and chiles. Top with avocado. Serve immediately. Yield: 6 to 8 servings.
In a large bowl, combine 1 1/2 cups flour, sugar, cinnamon, salt, nutmeg and undissolved yeast. Heat milk, water and butter until hot to touch (125° to 130°). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest on board 20 minutes (10 minutes for RapidRise yeast). *
In large bowl, stir together first 5 ingredients until well blended. Stir in nuts. Pour in pie shell and bake 45 minutes at 325°.
Clean and peel potatoes; cut green beans into about 1/2-inch slices. Cut potatoes and kielbasa into squares. Chop onion and saute in margarine. Add potatoes, green beans and sausage. Pour water over it; add broth, salt and pepper. Cover and simmer at medium heat for about 20 to 30 minutes. Then add marjoram and thyme. If needed, add salt and pepper to your taste. Makes 4 servings.
Stir together peanuts, sugar,	syrup and salt in a 1 1/2-quart casserole. Place in oven and cook for 7 to 8 minutes, stirring well after 4 minutes. After 8 minutes, add butter and vanilla, blending well. Return to oven and cook for 1 to 2 minutes. Peanuts will be lightly browned and syrup very hot. Remove from oven and add soda. Gently stir until light and foamy.	Pour mixture onto lightly greased cookie sheet. Let cool for 1/2 to 1 hour. Break in small pieces and store in airtight container.
Melt jelly in saucepan. Add remaining ingredients. Blend. Heat and serve hot over ham.
Make pudding and set aside. Combine water and butter in saucepan; simmer. Add flour and mix 1 minute. Cool. Add eggs, one at a time, beating after each one. Spread this mixture in a lightly greased cookie sheet. Bake 20 minutes at 425°, until lightly browned. Press out bubbles after it cools.
Rinse fish and pat dry with paper towels. In 9 x 12-inch dish, arrange in dish with the thickest pieces to the outside edge of dish. In 1-quart glass measure, stir together tomato sauce, mushrooms, green peppers, celery, water, minced onion and bouillon. Pour evenly over fish. Cover tightly. Bake in 350° oven for about 30 to 40 minutes, until fish is opaque.