HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil first four ingredients 5 minutes, remove from heat and stir in 1/2 teaspoon soda and pour mixture over popcorn in roaster. Bake in 200° oven for 1 hour, stirring every 15 minutes. May freeze!
Combine chili, Ranch style beans and corn and pour into 9 x 13-inch baking dish. Top with grated cheese. Prepare cornbread mix according to directions on pouch and pour over mixture. Bake 30 minutes at 425° or until cornbread is golden brown.
Mix all ingredients. Boil slightly until a soft ball stage. Remove from heat and beat until thick enough to spread on cake. This icing gets softer after it is on cake for awhile.
Cream the cheese and margarine thoroughly. Add pepper, sugar and mustard to flour and blend with cheese and margarine mixture. Fill a cookie press with dough to make cookies into desired shape. Place cookies on an ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Wash and rinse sauerkraut; add celery, onion and green pepper. Mix remaining ingredients and pour over vegetable mixture. Let stand overnight in refrigerator.
Mix well all ingredients. Bake at 300° for 35 to 40 minutes.
Heat fat. Add onion and cook until soft and golden, approximately 10 minutes. Add flour; stir until blended. Add stock slowly and stir over low heat until thick and smooth. Season to taste. May wish to use celery and/or onion salt.
Mix the whole thing together and drop heaping tablespoons onto cookie sheet. Bake in preheated oven (350°) for 12 to 15 minutes.
Drain cherries and pineapple. Put in sauce pan and bring to a boil. Dissolve jello in juice. Beat cream cheese into this and then add rest of ingredients. Congeal.
Mix all ingredients together. Melt butter in pan (I use a glass baking dish). Dip biscuits in butter on both sides. Bake at 400° to 425° until brown.
Chop together cabbage, onions, bell peppers and carrots. Boil sugar, vinegar, cooking oil, salt, mustard seed and celery seed. Pour over vegetable mixture. Pour in freezer bags. Freeze. Will keep 2 or 3 weeks in refrigerator.
Cook the meat until brown, then drain. In a big pot, put the meat, the beans and the can of soup. Fill the can with water and add that. Stir all the ingredients together for about 2 minutes. Add the chili powder to taste in the pot. Put the lid on and cook chili between low and medium for 45 minutes, stirring occasionally.
Cook bacon, crumble and allow to cool. Mix together in a large bowl; broccoli, kernels, onion, and bacon. Set aside. In a separate bowl mix together vinegar, sugar, and mayonnaise. Pour sauce over broccoli mixture and mix well. Chill before serving.
Mix sugar and cinnamon. Soften margarine or shortening. Mix in sugar, soda, salt, cream of tartar, eggs adding flour a little at a time. Roll into ball (teaspoon) and roll in the cinnamon, sugar mixture. Bake on ungreased cookie sheet at 400° for about 10 minutes. Don't overbake. Makes 5 dozen.
Slice apples thin. Arrange in buttered oblong pan. Spoon cranberry sauce over apples. Sprinkle with cinnamon. Stir oats, flour and sugar together, then cut in butter until crumbly. Sprinkle over cranberry layer. Bake at 350° for 40 minutes or until top is browned and apples tender. Serve with ice cream or whipped cream. Serves 6 to 8.
Brown pork chops on both sides. Place potatoes in a 2 qt. baking dish. Mix remaining ingredients except cheese; pour over potatoes. Place pork chops over potatoes; sprinkle with cheese.
Cook chicken; remove from bones and shred. Cook shells in chicken broth and water. (You may need to use chicken bouillon for more flavor.) Place a layer of shells in casserole dish, then layer chicken, pimentos and mushroom soup. Add a second layer of shells and top with Cheez Whiz. Bake in 350° oven until cheese melts and soup bubbles up, about 1 hour.
In a large bowl, sprinkle corn oil and vinegar over potatoes; toss lightly to coat. Combine reduced calorie mayonnaise, yogurt and mustard. Add mayonnaise mixture and remaining ingredients to potatoes. Toss to coat well. Cover and chill. Serves 14 to 16.
Brown meat, saute onions, cabbage and celery. Add tomatoes, kidney beans, water, salt, pepper and chili powder. Heat to boil. Mix milk and Bisquick. Drop by spoonfuls on meat mix. Boil 10 minutes, uncovered, and 10 minutes covered.
Chop almonds fine and crumble bacon. Combine all ingredients. Mix lightly. Serve as dip for vegetables or with crackers.
Drain juice off fruit. Mix all ingredients and chill 6 to 8 hours or overnight.
Empty can of Ro-Tel tomatoes into crock-pot. Cook and drain sausage. Add to tomatoes. Cut cheese up and add to mixture. Heat until melted; stir. Serve with tortilla chips.
Place scant teaspoon of lye into iron kettle (never use aluminum). Cautiously add 1 gallon of water. When lye comes into contact with water, it boils up and produces a solution caustic enough to cause dangerous burns to skin and flesh. Add corn. Stir; let stand overnight. Use only an enamelware or stainless steel spoon.
Brush potatoes lightly with corn oil; place on a baking sheet. Bake at 400° until potatoes are tender, about 1 hour. Cut potatoes in half lengthwise, carefully scoop out potato from skins. Mash potatoes with butter, onion, sauce and salt. Spoon potato mixture into potato shells, top with cheese. Put back in oven to melt cheese. Sprinkle with paprika if desired.
Combine soy sauce, sherry, ginger and chicken in small bowl. Mix and let stand 10 minutes.
Grind prunes, figs and raisins in blender. Steep tea in one pint of boiling water for twenty minutes. Strain. Cook ground fruit with lemon juice and brown sugar 5 minutes in senna tea.
1. Boil water and bouillon. 2. Add vegetables and turn down to simmer for 10 minutes. 3. Add fish and simmer for 5 minutes. 4. Melt butter in large sauce pan, add flour and stir well adding milk slowly. Stir CONSTANTLY ! until thick. 5. Remove from heat. Add cheese and stir until cheese melts. 6. Mix vegetables and sauce together. 7. Add salt and pepper to taste.
Melt oleo in a large skillet. Add the chicken and brown on all sides over medium heat. Add the chopped onion to the skillet and cook until tender, about 5 minutes. Add 1 1/2 cups cider, salt, pepper and lemon peel. Cover the skillet and let ingredients simmer 30 minutes. Remove the chicken and keep warm. Combine cornstarch with the remaining 1/2 cup cider and add to the skillet with the sugar and cranberries. Cook 10 minutes, stirring occasionally. Return chicken to the skillet along with the sliced bananas. Heat all ingredients to serving temperature.
Brown and drain hamburger. Let cool. Heat refried beans. In a 9 x 13-inch casserole dish, spread beans on bottom. Sprinkle hamburger over beans. Mix taco seasoning with sour cream and spread over hamburger. Dice tomatoes and green onions. Sprinkle tomatoes over sour cream mixture and green onions over tomatoes. Top with cheese. Serve with Mexican corn chips. Great for parties.
Beat cheese and sugar until creamy. Blend in Cool Whip. Pour into pie shell. Top with cherry pie filling. Chill at least 3 hours.
Preheat oven to 350°. Mix together the ingredients. Shape into 1-inch balls. Place on ungreased 9 x 13-inch baking dish. Bake 30 minutes, until done. Place meatballs on paper towels to drain; set aside.
In a skillet, combine flour, salt and paprika. Coat 12 chicken breast halves. Brown both sides in butter, using large skillet. Add 1/4 cup water; simmer for 30 minutes. Arrange chicken in serving dish. Mix cornstarch with 1/4 cup of the half and half. Stir into the drippings in the skillet. Cook and stir over low heat. Slowly add the rest of half and half, sherry, lemon peel and juice. Cook until it thickens. Pour over chicken. (May be frozen at this point.) Heat oven to 350°. Bake 35 minutes. Remove from oven. Sprinkle with cheese. Put back in oven uncovered until cheese melts. Serve hot. Serves 12.
Place lard in a heavy, deep pot over medium-low heat. Trim fat from the meat and cut the meat into 3-inch cubes and lightly salt. (Meat may be cut into 1-inch cubes for use as an appetizer.) When the lard has melted, place the meat, orange slices and cilantro in the pot. (Melted lard should completely cover the meat.) Cook over medium-low heat 1 1/2 to 2 hours or 1-inch cubes, 2 to 2 1/2 hours or 3-inch cubes. The lard will begin to boil after 30 minutes. The orange slices supply the water which allows the lard to boil. Boil gently through the cooking process. As the water gradually cooks away, the temperature of the lard will rise, allowing the meat to brown. If the meat has not browned at the end of the cooking time, remove the orange slices. Watch carefully and remove the meat as soon as it browns.
Boil and bone chicken. Saute onion in margarine. Add soups, milk and chilies. Layer tortillas, chicken and sauce in large casserole. Top with Cheddar cheese. Bake in 350° oven until hot. This is much better made 24 hours before serving.
Grease Bundt pan with tablespoon of Crisco and use sugar instead of flour to dust pan. Blend cake mix and Jell-O together in a bowl. Beat. Add eggs, vanilla, the water with almond extract and Crisco oil. Beat well for 4 minutes. Pour into Bundt pan. Bake at 350° for 45 minutes. Check for doneness with toothpick (don't overcook). Remove from pan 25 minutes later. Let cool 15 minutes. Can be wrapped in foil to keep moist or kept in cake container.
Combine all vegetables in a large bowl. Heat together the sugar, salt, vinegar, mustard seed and celery seed. Pour over vegetables. Refrigerate at least 24 hours.
Add all ingredients to potatoes, beating constantly. Should be moist; if not, add cream and butter. Bake in ovenproof serving dish, uncovered, at 350° for 30 minutes. Make the day before and refrigerate, if desired. Serves 8.
Pour boiling water over chopped dates. Cream melted butter and sugar together. Add the beaten egg. Mix the flour and dry ingredients. Add the dry ingredients, dates and water alternately; beat together. Add nuts and vanilla. Bake for 50 to 60 minutes at 350°.
Cut biscuits into quarters. Mix remaining ingredients together in a bowl. Alternate layers of biscuit pieces and brown sugar mixture, 1/3 at a time, in a greased Bundt pan. Bake at 325° for 45 minutes. Invert onto serving plate.
Combine ingredients. Put 1/2 the nuts in the cheese ball and save the rest to roll cheese ball in.
Bring large pot of salted water to boil. Add orzo and boil until just tender but still firm to bite, stirring occasionally, about 6 minutes. Drain well. Return to pot. Add oil and toss to coat. Mix in feta and pine nuts. Season to taste with salt and pepper. Sprinkle with parsley. Makes 6 servings.
Whip 4 egg whites and melt chocolate in 1/4 cup boiling water. Cream shortening and sugar well. Add beaten egg yolks. Add 3/4 cup buttermilk, alternating with flour. Dissolve soda in remaining 1/4 cup buttermilk and add to flour mixture. Add 1 teaspoon vanilla and pinch of salt to chocolate and add to batter. Fold mixture of egg whites into batter. Bake at 350° for 30 minutes.
Brown roast in shortening in Dutch oven. Pour off drippings. Add soy sauce, 1/2 cup water, pepper, ginger and onion. Cover tightly; cook slowly for 3 hours or until roast is tender. Drain pineapple; combine with mushrooms and celery. Add to roast. Cook 20 minutes longer. Remove roast to heated platter. Mix remaining water and flour; add to liquid in pan. Cook, stirring constantly until thickened. Serve with roast.
Combine all ingredients except the dates or nuts. Add the dates or nuts last. Bake at 325° to 350° for 45 to 50 minutes.
Combine flour, baking powder and soda. Cream sugar and margarine; add rolled oats, eggs, molasses and milk and beat well. Add dry ingredients, beating until well blended. Add chocolate chips. Drop by rounded teaspoonful on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes.
Boil potatoes, drain and mash. Boil eggs. Mix onion, potatoes, eggs, pickles, mayonnaise and salt and pepper to taste.
In a 4-quart saucepan, melt the butter over medium heat. Add the taso and andouille and saute until crisp, about 5 to 8 minutes, stirring frequently. Add the onions, celery and bell peppers. Saute until tender, but still firm, about 5 minutes, stirring occasionally and scraping pan bottom well.
Mix jello and water. Let chill until partially set. Mix cream cheese, pineapple, Miracle Whip, lemon juice, apple, nuts and cherries. Add this to jello and chill until firm.
Combine water and bouillon cubes bring to boil; add vegetables, cover and simmer until tender. Melt butter or margarine in heavy saucepan; blend in flour and cook 1 minute. Gradually add milk. Cook over medium heat until thickened, stirring constantly. Add cheese, stirring until melted. Stir cheese sauce, pimiento and hot sauce into vegetable mixture. Cook over low heat until thoroughly heated (do not boil). Makes 8 to 10 servings.
In a 5-quart Dutch oven over medium-high heat in 2 tablespoons hot salad oil, cook zucchini, onions, garlic and 1/4 teaspoon salt until tender-crisp. Discard garlic; remove mixture to bowl. In 2 more tablespoons hot salad oil, stir broccoli and cauliflower; add water and 1/4 teaspoon salt. Cover; cook until tender-crisp, stirring occasionally. Return zucchini mixture to Dutch oven; add remaining ingredients. Cover; cook 5 minutes or until hot. Makes 6 main dish servings.
In large sauce pan combine first eight ingredients. Bring to boil. Cover and simmer 15 to 20 minutes or until potatoes are tender. Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to boil, cook and stir 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted.	Add cayenne pepper if desired.	Top with bacon before serving.	Makes 2 quarts. 6 to 8 people.
Place first three ingredients in 13 x 9-inch pan. Over top mixture, sprinkle cubed rye bread and grated Swiss cheese. Pour melted butter over bread. Bake at 350° for 45 minutes (30 minutes with foil 15 minutes without foil).
Mix crushed pineapple with juice and pudding until well mixed. Add Cool Whip, marshmallows and 1 cup chopped pecans. Refrigerate.
In large skillet pour in approximately 2 tablespoons oil. Add sliced onion and sliced garlic. Cook until onion starts to brown. Add sliced peppers and cook until slightly tender. Add tomatoes and spices, etc. Cook approximately 30 minutes on low to medium heat. Serve hot. Good as side dish or just with bread.
Combine all ingredients together; simmer for 10 minutes. Serve hot. Cut thin orange slice and stick half a toothpick underneath slice to make them float. Makes 2 quarts. Serves 8 people. Double for 15 or more.
Dissolve yeast	in lukewarm water into a bowl. Sift flour into yeast	and water and stir until all flour is dampened. Knead on floured board for 1 minute or 2; roll out to desired thickness and cut with biscuit cutter. Bake at 400° for 12 or 15 minutes. Dough can be placed in refrigerator and used up to a week later.
In large glass bowl, stir together the strawberries and vodka. Cover and refrigerate for 5 days. Place a large strainer over a clean bowl. Pour the liquid from the strawberry vodka mixture through a strainer. Then place the strawberries, a single layer at at time, on the strainer and press them gently with the back of a spoon to let juices flow freely.
Cover chicken with water. Add bouillon cubes.	Cook until done. Debone chicken. Mix flour and Crisco. Add buttermilk. Make a stiff dough. Roll out on a floured pastry cloth. Be sure the pastry is very thin. Cut into squares. Drop pastry squares into boiling chicken broth. Let the dumplings cook on medium for 15 to 20 minutes. Add chicken. Stir under the dumplings.	Add sweet milk. Cook covered for 30 minutes on low.
Dissolve yeast in 1/2 cup warm water and 1/4 cup sugar. Mix together the eggs, oil, remaining water and sugar. Combine yeast and egg mixture. Add flour and salt. Knead dough until it forms a smooth ball. Refrigerate overnight. Divide dough into two parts. Roll out to a circle. Spread with melted butter or margarine. Using a pizza cutter, cut wedges. Roll up; bend into a crescent shape. Bake at 350° until golden brown.
Mix all ingredients together except for half of the grated cheese. Pour into a greased casserole dish. Sprinkle on remaining cheese. Bake at 350° for 30 minutes.
Line bottom of pan with some margarine. Pour crushed pineapple into pan; spread around. Pour cherries into pan; spread around. Pour cake mix into pan; spread around. Sprinkle nuts over cake mix. Cut several thin slices of margarine and lay on top of nuts. Bake at 375° for 1 hour.
Cook the rice. Mix together all ingredients except the almonds. Top with almonds. May be served with Thompson grapes. Chill several hours.
Boil sweet potatoes for about 15 to 20 minutes. Melt marshmallows in pot. Mix sugar, melted marshmallows, vanilla flavoring, pecans and milk. Bake. Makes 15 to 20 servings.
Brown hamburger, add bell pepper and onion. Saute 2 or 3 minutes. Add tomatoes, beans and rice. Simmer until liquid is slightly reduced. Pour into 9 x 13-inch baking pan. Cover with grated cheese. Bake at 350° until cheese is bubbly. Serve over Frito chips.
Mix all ingredients well. Shape mixture into 1-inch balls. Bake in a 350° oven on cookie sheet for 10 to 12 minutes. Serve warm.
Melt margarine, add yeast to warm water and dissolve. Add margarine, then beaten egg. Add flour with sugar all at once and stir. Drop by spoonful into muffin pan that has been greased. Bake. Unused mixture may be stored in refrigerator for later use.
Combine all vegetables including pimentos in bowl. In a glass jar, combine oil, vinegar, sugar, salt and pepper. Shake well to mix. Pour dressing over vegetables. Refrigerate overnight before serving; 24 hours is best.
In a large bowl, mix all ingredients together. Place in a 9 x 13-inch baking dish. Bake at 300° to 325° for about 45 minutes to 1 hour, until center is not liquidly. Serve warm. Test with knife in center; if it comes out dry, it has baked long enough.
Arrange fish on an ungreased baking dish. Sprinkle with salt, pepper and paprika. Top with bell pepper rings and tomato slices. Pour lemon juice and oil over this. Cover. Cook on 375° for 15 minutes. Uncover and cook for 15 minutes longer.
Mix soup and broth together. Fix stuffing as if to stuff chicken (see bag). Layer chicken, stuffing and soup in casserole dish; save 1/2 cup stuffing to sprinkle on top. Bake at 350° for 45 minutes.
Wash lentils. Add water, salt, onion, carrot, celery, bay leaf and thyme. Cook slowly for about 45 minutes. Add tomatoes, butter and meat and heat well. (Tomatoes may be cooked with lentils, etc. if preferred.) Yield: 6 to 8 (1 cup) servings.
Combine all ingredients. Chill for a minimum of 3 hours. Hollow out bread; pour dip into bread. Cut up remaining bread into chunks; use for dipping. Delicious!!
Sift flour with baking powder and salt. Melt butter in saucepan; remove from heat. Add sugar and milk. Blend well. Blend in eggs; beat well. Stir in dry ingredients and lemon rind and mix well. Pour into 15 x 10-inch jelly roll pan, greased and floured on bottom. Bake at 350° for 20 to 25 minutes. Cool. Spread with topping. Let stand until set. Makes 36 cookies.
Put apples into a 2-quart dish; sprinkle with spice, salt and water. Work flour, sugar and butter together until crumbly. Spread over apples. Bake in a 350° oven for 30 minutes or until apples are tender.
Cream together eggs, sugar and oil. Sift flour, salt, cinnamon and baking soda and add to sugar and oil mixture. Blend thoroughly, then fold in apples and walnuts. Pour into 8 x 10 x 2-inch pan, greased and floured. Bake at 350° for 45 to 55 minutes. Let sit in pan approximately 10 to 20 minutes, then turn out on plate. Serve warm or cold, either plain or with whipped or ice cream.
Preheat the broiler to high. Place the fillets on a flat surface. Sprinkle with salt and pepper and brush with oil. Arrange the fillets on a baking sheet or dish. Blend the mayonnaise, mustard and parsley. Brush it evenly over the fillets.
Bring Jell-O, white syrup and sugar to a boil for 1 minute; pour over popcorn and form into balls with butter on hands. Wrap and store away.
Layer pie filling. Sprinkle with a pinch of sugar. Spread nuts on pie filling. Mix melted butter and cake mix until crumbly. Put on pie filling. Bake at 350° for 25 to 30 minutes.
Melt butter in saucepan. Add onion. Saute until onion is golden yellow. Add potatoes, water, salt and pepper. Cover and cook on low heat until potatoes are very soft. Stir frequently. Add corn, milk and evaporated milk. Heat, stirring frequently, until chowder bubbles.
Put a large pot of salted water on to boil. In a large bowl, combine scallions, parsley, dill, lemon zest, lemon juice, capers and oil. Season with salt and pepper. Peel turnips and carrots and cut into julienne cubes. Cut zucchini into julienne cubes. Snap tough ends off asparagus and slice on the diagonal. Add turnips and carrots to the boiling water and cook for 30 seconds. Add zucchini, asparagus and peas and cook until barely tender, 2 to 3 minutes. Drain vegetables, add to scallion mixture and toss to combine. Adjust seasoning with salt and pepper. Sprinkle with feta.
Place the ice cubes in a blender or food processor and blend until they are crushed. Add the strawberries, concentrated limeade and water. Puree the mixture until smooth and thick. Pour into tall glasses with flexi straws. Serves 2.
For Batter: In a medium mixing bowl, stir together flour, cornmeal, sugar, baking powder and salt.
Mix all ingredients together and beat with a wooden spoon until smooth. Pour into a large loaf pan. Bake in a 350° oven for at least 1 hour and 15 minutes or until done.
Bake by directions on box. Make 2 layers and after cooled, split to make 4 layers.
Brown pork chops on both sides. Put to one side. Place all other ingredients in casserole. Pour 1 1/2 cups mushroom soup over vegetables. Next, place pork chops on top as well as pan drippings. Place remaining 1/2 cup of soup over top. Cover with aluminum foil in 350° oven for 1 1/2 to 1 3/4 hours. Remove foil and continue to cook for another 1/2 to 3/4 hour.
Preheat oven to 350°. Unroll 1 package of crescent rolls and spread into bottom of 9 x 13-inch pan, sealing at seams. In mixing bowl cream together cream cheese, sugar and flavorings, beating until smooth. Spread cream cheese mixture over top of crescent rolls. Unroll 2nd package of rolls and press together at seams. Lay over top of cream cheese mixture. Brush with beaten egg white. Bake at 350° for 20 to 30 minutes or until golden brown.
Cream the margarine and powdered sugar. Add and mix in the flour, nuts and vanilla. Form into small balls (teaspoon size). Bake on ungreased cookie sheet at 275° for 40 minutes or until light brown on bottom. Tops need not brown. Roll in powdered sugar. These freeze well. Yields 4 to 5 dozen and can easily be halved.
Cream the cream cheese, sugar, peanut butter and 1/2 of the Cool Whip. Spread into baked pie shell. (Can use graham cracker crust for a sweeter tasting pie.) Top with balance of Cool Whip. Garnish with graham cracker crumbs if desired. Refrigerate.
Mix cheeses, butter and milk and heat until smooth. Pour over fettucine and serve.
Cream butter and sugar in a large mixing bowl. Add egg and vanilla; blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in nuts, if desired. Drop by teaspoonfuls onto ungreased cookie sheet and bake at 350° for 8 to 10 minutes. Do not overbake. Cookies will be soft. Cool on cookie sheet until set, about 1 to 2 minutes. Remove to wire rack to cool completely. Makes about 2 1/4 dozen.
Sift flour, salt and baking powder together. Cream shortening and sugar together. Add eggs, vanilla and sifted ingredients. Add milk. Roll dough and cut. Sprinkle with sugar and bake on greased cookie sheet at 375° for 12 minutes.
Dissolve Jell-O in hot water. Add cold water, bananas, pineapple and marshmallows. Chill in refrigerator until congealed.
Melt butter and stir in flour to make a smooth paste. Gradually stir in water. Set aside. In large skillet, saute ground chuck. Drain and add to soup stock. Parboil onion, carrots and celery for 10 to 15 minutes. Drain and add to soup. Add remainder of ingredients and bring to a boil. Simmer 30 to 45 minutes. This soup freezes well. It makes a large amount.