HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 275°. Spread all of the onion, celery and carrots on the bottom of a large Dutch oven. Rub roast with garlic and sprinkle with salt and pepper. Place roast on top of vegetables in center of pan and add water until pan is 3/4 filled. Roast, uncovered, for 2 hours. Turn roast and cook another 2 hours, or until the internal temperature is 170°
Bring to a boil: vinegar, sugar, salt, celery and mustard seed until sugar is dissolved. Pour, while hot, over onions and cuke slices. Let cool and refrigerate. Cukes will settle and a few more slices can be added.
Beat sugar and eggs. Add oil and beat until creamy. Sift flour, soda, cinnamon, salt and allspice. Fold in apples and nuts. Bake in Bundt pan for 45 minutes to 1 hour at 350°.
Cook rice according to package directions. Transfer to bowl. Cool slightly. Combine dressing, soy sauce and sugar. Stir into warm rice. Cover and chill. Fold the remaining ingredients before serving. Makes 6 to 8 servings.
Combine margarine, sugar and curry powder. Bring to a boil. Drain the	fruit.	Arrange in a shallow 2 quart baking dish (about 10 x 6 x	1 1/2-inch). Pour sauce over it and garnish with cherries. Bake at 325° until bubbly (about 30 to 40 minutes). Serves 8 to 10 people.
Put crackers in bowl. Mix in separate bowl the other ingredients. Pour over crackers; stir often during the day. Store in airtight container.
Cook the carrots and onion together in boiling water until tender; drain. Puree in blender; empty into pot with broth, butter, sugar and rice. Bring to boil, then lower heat and simmer 15 minutes. Add half and half and stir until heated through. Serve immediately. Serves 4.
Combine all ingredients in mixing bowl. Beat at low to medium speed at least 10 minutes. Makes 4 cups.
Mix 1/2 cup oleo with corn flakes for topping. Mix wet ingredients; add to potatoes. Put in a 9 x 13-inch cake pan. Cover with foil. Bake at 350° for 20 minutes; uncover and bake 20 minutes more.
Place the sliced bananas in the bottom of the pie crust. Beat together the remaining ingredients and pour into crust. Chill in refrigerator until set. Top with fat free Cool Whip.
Dissolve gelatin in boiling water. Gradually whisk salad dressing into gelatin until smooth. Stir in cranberry-orange sauce and applesauce. Pour into 5-cup ring, which has been sprayed with no-stick cooking spray. Chill until firm, about 4 hours. Makes about 5 cups or 10 servings.
Combine 1 cup flour, confectioners sugar and butter; blend well. Press mixture into bottom of 13 x 9-inch pan. Bake at 350° for 15 minutes; cool.
Combine first five ingredients. Cover. Simmer 25 minutes. Add remaining ingredients. Stir until cheese is melted.
Mix all ingredients except 1/4 cup butter and corn flakes in 9 x 13-inch pan. Melt 1/4 cup butter and mix with crushed corn flakes. Put on top of potato mixture. Bake at 350° for 1 hour.
In bowl, combine cream cheese, seasoning and garlic powder. Spread on bottom of greased 9-inch pie plate. Top with pizza sauce and peppers. Sprinkle with cheeses. Bake at 350° for 20 minutes. Serve warm with chips. Makes 3 1/2 cups dip.
Mix all ingredients well and place in a 13 x 9-inch greased baking dish. Bake, covered, at 350° for 45 minutes, then uncover and bake 15 minutes. This is best served over rice.
Combine sugars, oil and eggs. Mix well. Stir in dry ingredients. Add oatmeal, coconut, cornflakes, chocolate chips and walnuts. Drop in walnut size pieces on cookie sheet. Bake at 325° for 10 minutes.
Combine sugar, oil and eggs; beat at medium speed for 2 minutes. Sift together dry ingredients; add to oil mixture. Beat at low speed for 1 minute. Add grated carrots and nuts. Spread batter in a greased and floured 9 x 13-inch pan. Bake at 300° for about 1 hour, until cake tests done with toothpick.
Combine bananas, sugar, oil and eggs in large bowl. Beat with electric mixer 2 minutes (or 300 strokes by hand). Sift together flour, soda, salt and cinnamon. Fold into banana mixture. Stir in carrots and nuts. Stir into greased and floured 9 x 5 x 2 1/2-inch pan. Bake at 350° for 55 to 60 minutes. Cool in pan 10 minutes. Remove from pan and cool on rack. Wrap and store overnight before cutting. May substitute zucchini for carrots.
Cook tortellini in boiling water for 6 minutes. Drain and rinse. Combine vinaigrette, dill and pepper in bowl. Stir well. Pour over tortellini. Toss gently. Serves 6.
Heat oven to 275°. Mix all ingredients together. Put in greased tube pan lined with a brown paper bag. Bake 2 1/2 hours. After cool, wrap cake in towel and put in container with lid. Sprinkle rum around on top. Store in a cool place. Let stand a few weeks before eating. While storing, keep slightly moist with rum.
Cook tomatoes, green pepper, onion, jalapenos, spices and chorizos until vegetables are tender. Add vinegar, brown sugar and beans and simmer on low for 1-2 hours or cook in a slow cooker (low heat) for 5-6 hours. chorizos: Brown sausage in a frying pan before adding to the chili, but you can buy chorizos (beef, pork, or chicken) in natural casings that are really good too.
Combine sour cream and seasoning. Mix well. Spread bean dip on bottom of a 12 inch round glass serving bowl. Top with guacamole, sour cream, cheese, scallions, tomatoes and olives.
Preheat oven to 375°. In medium bowl, combine Eagle Brand, sour cream, lemon juice and vanilla; mix well. Chill. In large mixer bowl, beat margarine and sugar until fluffy; mix in flour, oats and walnuts until thoroughly blended. On lightly oiled pizza pan or baking sheet, press dough into 12-inch circle, forming rim around edge. Prick with fork. Bake 10 to 12 minutes or until golden brown. Cool. Spoon filling evenly onto crust. Arrange fruit on top of filling. Garnish with mint leaves, if desired. Chill before serving. Refrigerate leftovers. Recipe from Hills and Pines Garden Club, Raleigh, North Carolina.
Mix soup, mayonnaise and cheese. Cook broccoli for 10 to 15 minutes. Pour soup, mayonnaise and cheese over top of broccoli. Put into oven and bake at 350° for about 35 minutes.
Cook until thick, about 45 to 50 minutes. Serve on buns or toast.
Add flour, soda and salt to beaten eggs. Beat in oil. Stir in milk. Mix all together. Add corn, meats or fruits into Fritter Batter. Drop by level tablespoons into hot oil. Fry until completely cooked, about 5 minutes. Drain. Fry at 375°.
Cut hens in half lengthwise. In large skillet, brown hens in butter (or spray pan with Pam or such and save some fat and calories) on all sides. Remove from skillet and drain off drippings. Brown sausage in skillet, remove and drain on paper toweling. Pour drippings from skillet.
Heat oven to 400°. Mix first 5 ingredients in large bowl. Stir in cereal. Beat egg in medium bowl; add milk, oil and vanilla. Add to flour mixture; mix until moistened. Mix in raisins. Spoon in greased muffin pan. Fill each cup 2/3 full. Bake 20 minutes and let stand 5 minutes. Makes 12 muffins.
Mix the soup and mayonnaise together. (Optional - a little lemon juice, a dash of tabasco or garlic.) Place the chicken in a baking dish. Next put broccoli over the chicken. Then spread soup mixture over broccoli. Top with the cheddar cheese and bake at 350° for 30 minutes or until it bubbles and the cheese is melted.
Mash yolks of hard-boiled eggs very well. Add raw egg yolks, blending to a smooth paste. Cream butter and vanilla, gradually adding sugar and creaming until fluffy after each addition. Add egg mixture in thirds, blending well after each addition. Add sifted flour in fourths, again blending well each time. Wrap dough in foil and chill thoroughly. With hands, roll small pieces of dough to pencil thickness, about 4 to 4 1/2-inches long. Paint ends with egg white and overlap to form a wreath. Brush egg white on top of each cookie and sprinkle with perle sugar or crushed sugar cubes. Bake at 350° for 10 to 12 minutes or until golden brown. Makes 5 dozen. Store in cool place. Freeze well.
Mix bread cubes, onion, eggs and celery. About 4 or 5 hours before serving, add shrimp, crab and dressing. Toss well and serve.
Brown meat with onions and pepper. Drain. Add other ingredients and simmer 30 minutes. Turn off heat and add cheese. Let stand until cheese melts.
Brown sausage. Slice mushrooms and brown in butter. Beat eggs and pour over mushrooms. Cook until almost done and add sausage to mixture. Top with cheese. Place in oven until cheese is melted. Warm tortillas and serve with picante sauce.
Brown ground beef and drain. Add barbecue sauce, onion and brown sugar. Take biscuits and press into muffin cups, bringing dough to top edge of cups. Spoon mixture into cups. Sprinkle with grated cheese. Bake at 400° for 10 to 12 minutes.
Rinse beans. Cover with 3 cups of water. Let stand overnight. Do not drain. Simmer covered for 2 hours or until beans are tender. Drain, reserving 2 cups of liquid.
Drop the chicken livers into just enough boiling water to cover them. Simmer, covered, for 15 minutes; drain well. Put the livers through the finest blade of a food chopper. Add onion, margarine, cayenne, salt, nutmeg, dry mustard and cloves and blend well. Pack in a crock or small glass jar. Store in the refrigerator for at least 12 hours. The pate will keep for about 1 week. Makes about 2 cups.
Put flour and milk in saucepan. Thicken. Run beater in saucepan until creamy. Cool. Put shortening, margarine, vanilla, cocoa and sugar in bowl. Beat. Combine flour mixture. Beat until smooth.
Flour, salt and pepper chicken. Brown in frying pan. Remove from the pan. Add the onions, which have been sliced. Brown slightly; drain. Return chicken to the pan. Add the tomatoes; mash tomatoes. Add the water, celery, salt and pepper and poultry seasoning. Cover and simmer. Remove chicken. Cut into pieces and return to pan. Add corn and lima beans. Add to stew and cook 20 minutes.
Bake cake as directed in two layers. When cool, split to make four layers. Mix sour cream, coconut and sugar. Reserve 1 cup of coconut mixture and spread remaining between cake layers. Mix Cool Whip and reserved coconut mixture and frost top and sides of cake. Store in refrigerator.
Cook chicken breasts. Debone and cut into small pieces. Put into bottom of large casserole dish. Mix chicken broth, Veg-All, celery soup and mushroom soup. Pour over chicken. Mix flour and milk very well. Melt margarine and mix with flour and milk. Mix well. Spoon over the chicken mixture. Bake in 350° preheated oven for 1 hour and until brown on top.
Place water and raisins in a saucepan over medium heat. Bring to a boil and boil for ten minutes. Remove from heat and add butter. Cool completely.
Dissolve gelatin and salt in boiling water. Add cold water, vinegar, onion and green pepper. Stir in black pepper and chill until slightly thickened. Fold in diced tomato and cucumber. Pour in 1 quart mold, which has been well-greased. Chill until firm. Unmold on lettuce leaves.
Discard seed from peppers. Put peppers and onions through food chopper. Add salt; cover with boiling water. Let stand 10 minutes and drain off liquid and discard. Bring sugar and vinegar to boil; add pepper mixture and simmer for 20 minutes. Ladle into hot, sterilized jars. Seal at once. Process at 212° for 20 minutes.
Separate Wheaties and butter into two portions. Reserve 1/2 cup Cheddar cheese also. Mix potatoes, soup, sour cream, cheese, onion, garlic powder, 1/2 of Wheaties and butter. Pour into casserole. Top with remaining 1/2 Wheaties and 1/2 Cheddar cheese. Bake 1 1/4 hours at 350°.
In large skillet, blend savory herb with garlic recipe soup mix with water. Bring to a boil, then continue boiling, stirring occasionally, 1 minute or until slightly thickened. Add chicken and vegetables to skillet. Cook, uncovered, stirring frequently, five minutes or until chicken is done. Serve over hot rice. Garnish, if desired, with chopped fresh parsley. Makes about 4 servings.
Mix thoroughly shortening, sugar and egg. Stir in applesauce. Sift dry ingredients and stir in. Mix in raisins and nuts. Drop by teaspoon onto greased cookie sheet. Bake 10 to 12 minutes at 375°. Yields 4 dozen.
In a large dish, mix cream cheese, sour cream and taco mix. Pour taco sauce over, then lettuce, then tomatoes. Sprinkle Cheddar cheese over top.
Heat oven to 400°. Grease cookie sheet. Mix baking mix, margarine, chilies and egg in medium bowl. Stir in cheese. Drop dough by rounded teaspoonfuls about 1-inch apart onto cookie sheet. Bake 10 to 12 minutes or until golden brown.
Mix. Chill and serve with potato chips, crackers, celery sticks, cauliflowerets or radish roses. Makes about 1 cup.
In a food processor, mince garlic. Finely chop half of the onions. Remove. Chop remaining onions. Remove.
Mix flour, sugar and nutmeg together. Mix with apples. Pour into unbaked pie shell. Cut several pats of butter or margarine and place on top of apples. (Do not use butter or margarine if you freeze pie; use it when you remove from freezer and cook.) Can go straight from freezer to oven. Cook in preheated oven at 300° until done, approximately 45 to 60 minutes. If frozen, 1 hour and 20 minutes.
Boil chicken until tender; remove from bones. Put back in pot. Add salt and pepper. Let come to boil again. Add cut up cheese; stir until melted. Add milk slowly; heat to almost boiling. Very good on cold days and for colds and flu.
Place all ingredients in a 2-quart casserole dish. Cover and microwave 17 to 21 minutes on High. Stir, cover and let stand 5 minutes before serving.
Alternate any 3 pieces of fruit on plastic or wooden toothpicks. Chill until ready to serve.
Dissolve the jello in boiling water. Add orange sherbet and set until partially firm. Add oranges, pineapple and bananas. Fold in whipped cream. Put into mold and allow to set.
Cook the zucchini in salted water in saucepan for 2 minutes; drain. Combine dry ingredients in bowl. Layer dry mixture and zucchini in pastry lined pie plate until all ingredients are used. Dot with butter. Top with remaining pastry. Bake at 350° for 45 to 60 minutes or until browned.
Combine yeast, water, 1 cup sugar and 2 cups flour. In another bowl, scald milk, then add Crisco, salt, eggs and 1 cup sugar. When cooled to lukewarm, add yeast mixture. Add approximately 12 cups flour. Bake at 350° for 15 to 20 minutes.
Debone chicken breasts and cut in bite size pieces. Cover glass bottom of 9 x 13-inch dish with chicken. Cover chicken with Swiss cheese slices. Mix cream of chicken soup with 1/2 can milk. Pour over chicken and cheese. Melt stick of margarine and mix with Stove Top stuffing (with seasoning) and put on top. Cover with foil and let set 2 hours. Bake for 1 hour at 350° with foil left on.
Cut green eggplants (sometimes called white) into small pieces. Finely chop other ingredients. Place 3/4-inch of water in saucepan with seasonings. Bring to hard boil. With heat on high, continue to boil. Add other items, cover and occasionally. When tender, remove lid and continue to boil all liquid out. Stir frequently. Add margarine when melted. Remove from burner. Cover until ready to serve.
Brown meat and onion; drain. Add seasonings and corn. At this point, I'll add all of my spices (oregano, sweet basil, salsa, hot red peppers, etc.). Add soups and tomatoes.
In a skillet, brown chicken in shortening; pour off fat. Add remaining ingredients, except pepper. Cover; cook over low heat for 30 minutes. Add pepper. Cook 15 minutes more. Stir now and then. Makes 4 servings.
Stir the oats and boiling water together, then set aside. In large bowl, mix white sugar, flour, cocoa, baking soda and salt. Add the oat mixture, shortening and vanilla and beat well again. Add eggs. Pour into a 9 x 13-inch greased pan. Bake at 350° for 40 minutes. Let cool, then sprinkle with powdered sugar or your favorite frosting.
Mix cottage cheese and Jell-O. Add oranges and pineapple. Fold in Cool Whip. Chill 2 to 3 hours until set.
Blend together	sugar, oil, eggs and pumpkin; mix well. Sift together dry ingredients and add alternately with water to pumpkin mixture. Stir in nuts and raisins. Divide batter among 3 greased 5 x 9-inch loaf pans and bake at 350° for 1 hour or until done.
Put first 6 ingredients in saucepan. Cook 3 minutes after reaching boiling point. Add Crisco. When cooled, add soda dissolved in a little water. Add flour and baking powder. Stir. Pour into greased tube pan. Bake for 1 hour in 325° oven.
Put through food chopper. The fruit should be cut in quarters and the seeds removed before chopping, but the peeling is left on. Add to the chopped fruit 2 1/2 cups sugar. Blend thoroughly and let stand for a few hours before serving. This amount makes 1 1/2 quarts of relish or enough for 50 servings or 2 tablespoons each. This will keep indefinitely in refrigerator.
Cream butter and sugars. Beat in eggs, 1 at a time. Sift together dry ingredients and add to mixture. Beat until smooth. Add rolled oats, vanilla, nuts and chocolate bits. Drop by teaspoonful two inches apart on greased cookie sheet. Bake in preheated 350° oven for 12 minutes. Makes 7 dozen.
Sift dry ingredients into an 8-inch square pan. Make 3 holes in the mixture. In the first one, add the vanilla. In the second, add the vinegar. In the third, add the cooking oil. Add 1 cup of water to the whole mixture. Stir with a fork until blended and bake in a 350° oven for 1/2 hour to 45 minutes.
Grease a 9 x 13-inch pan. Set oven at 350°.
Cream together 1/2 cup butter and 1 cup sugar. Blend in 1 egg. Sift together and add to mixture, salt, baking powder and sifted flour. Blend vanilla into mixture. Roll into balls and pat on cookie sheet. Bake at 350°.
Trim crust from bread; remove crusts. Cut bread diagonally into quarters. Set aside. Cut crusts into cubes in a large bowl with seasoning, celery and 1 3/4 cups of the cheese; toss together.
In very large bowl, combine cereal, raisins and nuts. Melt together chocolate chips, margarine and peanut butter. Stir in vanilla and pour over cereal mixture.
Stir all ingredients together in large mixing bowl. Spread in greased pan. Bake 30 to 40 minutes at 350°.
Cook the ground beef and drain. Cook the green beans. Mix ground beef, green beans and tomato soup in a casserole dish and spread evenly. Grate the cheese and sprinkle over first layer. Prepare potatoes and place over cheese; spread evenly. Bake in oven at 350° for 15 minutes.
Mix pudding with mix according to package directions. Add Cool Whip. Starting with pudding, layer in 9 x 13-inch dish with graham crackers. End with pudding and top with crushed crackers. Keep refrigerated.
Preheat oven to 375°. Combine eggs, sweet potatoes, sugar and spices in mixer. Add milk. Pour into crust and bake at 350° for 45 minutes or until knife comes out clean after you put it in center of pie.
Combine all ingredients except soup and cheese in a cast-iron pan. Cook until done. Add soup and simmer for 4 to 5 minutes. Smother with cheese and place under broiler for 5 minutes.
Cook meat and onion. Add the rest. Simmer 10 minutes. Put on hamburger buns.
Melt butter. Remove from heat. Blend in flour, salt and mustard. Add milk. Heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted.
Preheat oven to 350°. Beat egg whites until stiff, gradually adding sugar. Add chocolate bits and vanilla. Arrange by teaspoonful on wax paper on a cookie sheet. Place cookies in a 350° oven and turn off heat. Leave in oven 6 hours or overnight. Makes about 30 to 60 cookies.
Mix all ingredients. Roll out thin on a floured surface. Cut into strips; then pinch off in small pieces. Drop dough into deboned cooked chicken and broth that is boiling. Cover. Boil 20 minutes.
In saucepan, brown the ground beef, onion and garlic. Add the tomato sauce, tomato paste, salt and pepper. Simmer for 1 hour. Cook the noodles in boiling salted water until tender; drain. Combine the egg, cottage cheese and 1 teaspoon of salt; mix well. Grease a 3-quart casserole dish. Layer 1/2 the noodles, 1/2 the meat sauce, 1/2 the cottage cheese, 1/2 the Mozzarella and 1/2 the Parmesan. Repeat layers. Bake in a 375° oven for 30 minutes.
Bake and cool cake as directed on package. Remove from pan. Slice off top of cake so top is flat. Split cake to make 2 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Place bottom layer on serving plate. Stir cinnamon, nutmeg, maple flavoring and pecans into whipped topping. Spread 1 1/2 cups of topping mixture over bottom layer. Place other layer on top. Frost top and side of cake with remaining topping mixture. Garnish with pecan halves, if desired. Makes 12 servings.
In a bowl, mash beans slightly. Add salsa, onions and cilantro. Spread over tortillas. Sprinkle with tomato and cheese. Roll up tightly. Melt butter in a large skillet. Add tortillas, seam side down. Cook until golden on all sides, adding additional butter as needed. Serve with sour cream and salsa.
Chop the broccoli, green pepper, celery, cauliflower and cabbage. Combine the sugar, mustard, salt, vinegar, oil, poppy seed and chopped onion. Marinate dressing 6 hours or overnight.
Mix softened butter, flour and 1 cup nuts. Press in bottom of a 9 x 13-inch pan. Bake at 350° for 30 minutes. Cool. Mix the cream cheese (softened), powdered sugar and 1 cup Cool Whip. Spread over cooled crust. Then prepare vanilla pudding as directed on box. Prepare chocolate pudding as directed on box. Spread vanilla pudding on cream cheese layer. Then add chocolate pudding. Then top with Cool Whip and then nuts.
Mix cider, salt, sugar and lemon juice. Place spices in a small cheesecloth bag. Place in cider and simmer slowly for 1 hour. Serve hot. Serves 10 to 12.
Cream together margarine, oil and sugar. Add eggs one at a time, beating well after each addition. Add flour and milk alternately, beginning and ending with flour. Stir in vanilla. Reserve 1/2 cup batter for icing. Bake 1 1/2 hours at 300° in lightly greased and floured tube pan.
Combine olive oil with lemon juice. Add salt, pepper, garlic salt and basil to make marinade. Chop onion. Combine chicken and marinade with onion. Bake at 350° for 1 hour. Sprinkle with bread crumbs and turn once during cooking.
Melt chocolate in water. Add 2/3 cup sugar and bring to a boil. Remove from heat and stir in 1/4 cup butter or margarine and 1 1/2 teaspoons vanilla. Set sauce aside. Mix and stir flour, baking powder, sugar and salt. Add margarine, vanilla and milk. Beat 2 minutes. Add 1 egg and beat 2 more minutes. Pour into unbaked 9-inch pie shell. Pour sauce over batter and sprinkle top with 1/2 cup pecans or walnuts. Bake 55 to 60 minutes at 350°. Serve with whipped cream.
Mix pineapple, sugar, flour and eggs. Add bread and melted butter. Place in greased baking dish. Bake 45 minutes at 325°.
Combine soup mix, mayonnaise, sour cream, chestnuts and spinach. Place dip in hollowed out rye loaf. Serve dip with bread pieces from the hollow, then rip off pieces until the loaf is gone. Makes about 2 cups of dip.
Dissolve gelatin and sugar in 1 cup boiling water in a bowl. Chill until partially set. Stir in remaining ingredients. Spoon into a 9 x 13-inch dish. Chill until firm. Yield: 10 to 12 servings.
Bring first 3 ingredients to boil and cook until cranberries pop. Remove from heat and add flour, sugar and vanilla. Bake at 425° for 1/2 hour or until brown. This is a 2 crust pie.
Cook beans in a large pot, covered; cook on low. Add ham or other seasoning meat to beans. In meat drippings, saut onions, garlic, celery, parsley and bay leaves; add to beans and cook for 1 1/2 to 1 3/4 hours. Add water if necessary while cooking. Cook until done. Serve over rice and serve.
Place pineapple chunks on bottom of a 1 1/2-quart casserole dish. Mix flour and sugar; sprinkle on top of pineapple. Top with cheese and cracker crumbs. Melt margarine and pour over top. Bake at 350° for 35 to 40 minutes.
Blend ingredients together at medium speed until smooth. Pour mixture into small bowl. Stir in capers. Cover bowl and chill for 2 to 3 hours. Serve on cracker or use as dip for chips.
Bake the chicken. Cook broccoli according to package. Drain. Put broccoli in a greased 2-quart baking dish. Place chicken on top of broccoli. Mix other ingredients and pour over chicken. Sprinkle mixture with butter and bread crumbs. Bake at 350° for 25 minutes.