HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry bacon; add onion and saute. Add	pigeon peas and 1/2 can of water. Bring to a	boil; add rice, dash of thyme and bay leaves. Simmer for 15 to 20 minutes or until rice is soft.
Sift all dry ingredients into a large bowl. Make a well in the center. Pour in remaining ingredients. Mix until smooth. Divide batter into 3 greased, floured loaf pans. Bake at 350° for 1 hour. Bake small pans about 30 to 35 minutes. Makes 3 large loaves or 6 miniature loaves.
Preheat oven to 350°. Prepare a graham cracker crust. Put the crust in a spring-form pan. Make sure the crust goes at least halfway up the side of the pan. Mix cream cheese, sugar, eggs and lemon juice. Mix well but leave a little lumpy. Bake 1/2 hour or until cake sets firm. Remove from oven and turn oven up to 450°.
Melt butter in large skillet. Add onion and saute until transparent. Add cabbage and saute 5 minutes, or until tender, but still crisp. Stir in caraway seed, salt and pepper.
Combine sugar, margarine, milk and marshmallows in 2-quart glass bowl. Microwave on High 3 minutes. Stir well. Continue to microwave on High 2 to 3 minutes until mixture boils. Then microwave on 50% (Medium) and boil 4 minutes. Grate or chop chocolate into small pieces and add to hot mixture. Stir until chocolate melts. Add pecans and pour into buttered 8-inch square pan. Let cool before cutting into squares. Store in airtight container.
Roll steak in flour. Sprinkle with salt and pepper and brown in skillet. Cut 8 to 10 strips of green pepper and lay over meat. Mix separately soup mix and water. Add ketchup and Worcestershire. Pour soup mixture over steak and pepper in a pressure cooker or crock-pot. Cook in pressure cooker for 20 minutes. Or cook in crock-pot all day. Serve with rice, boiled potatoes or mashed potatoes and my Green Bean Recipe.
Combine sugar, flour and salt. Gradually stir in milk. Add beaten egg yolks, vanilla and margarine. Cook over medium heat, stirring constantly until mixture boils and thickens. Line pudding dish with vanilla wafers and bananas. Pour pudding over wafers and bananas.
Mix dry ingredients. Have butter and cheese at room temperature and combine with dry ingredients. Form dough around date halves. Bake at 400° for 15 to 20 minutes. Makes 48.
Combine all ingredients, stirring well. Store in an airtight container in refrigerator. Yields 2 cups.
Layer all ingredients in a large bowl. Cover and refrigerate for 24 hours. Toss before serving.
Melt butter in a 13 x 9-inch cake pan. Mix together the brown sugar, flour, nuts, eggs and vanilla. Pour into pan with butter (press). Sprinkle with coconut (press down). Bake at 325° for 30 minutes. (Nuts may be chopped or crushed.)
Mix all ingredients together. Pour over meat and marinate at room temperature for at least one hour, turning meat several times. Great on the grill.
Grease and flour pan. Sprinkle nuts on bottom of pan. Mix all other ingredients for about 2 minutes and pour on nuts in pan. Bake at 325° for 50 minutes.
Mix the first 4 ingredients in a large, sturdy ziptop bag. Add chicken, seal bag and turn to coat chicken. Refrigerate, turning bag occasionally, at least 2 hours or up to 12.
Combine soy, catsup, vinegar and cornstarch in small bowl. Stir in brown sugar, salt and pepper. Set aside. Stir-fry pork in 1 tablespoon oil in a large skillet until browned on all sides. Remove with slotted spoon. Reserve. Add oil to skillet. Add onions and apples; stir-fry 2 minutes. Add pork. Stir soy mixture and add to skillet. Stir-fry until mixture thickens and boils. Serve with hot rice.
Mix all ingredients except nuts. Place in a round pan. Place whole pecans (salted and sauteed in butter) on top. Bake at 350° for 20 minutes. Serve warm with crackers.
Mix as listed. Batter will be thick. Bake 1 hour at 350°.
Cook bacon until crisp. Reserve 3 1/2 tablespoons drippings. Set bacon aside. In large saucepan, pour drippings. Add potatoes, carrots, celery and onions. Cover and cook over low heat for 20 to 30 minutes or until potatoes are tender, stirring often. Stir in milk, salt and pepper. Bring to a boil. Stir together sour cream, flour and paprika. Gradually stir about 1 cup of hot mix into sour cream mix; return to soup. Cook and stir just until soup bubbles. Top with crumbled bacon and serve.
Place beans in lightly greased 1 1/2 quart baking dish. Sprinkle onion over beans; arrange tomatoes evenly over onion. Bake, uncovered, in a 350° oven for 30 minutes. Add cheese and bake an additional 5 minutes or until cheese melts. Serve immediately. Makes about 4 servings.
Heat oven to 350°. Mix shortening, granulated sugar, brown sugar, egg and vanilla. Stir in remaining ingredients. Shape dough by rounded teaspoonfuls into balls; place about 2 inches apart on ungreased cookie sheet. Bake until set, but not hard, 13 to 15 minutes. Cool 1 minute; remove from cookie sheet. Yield: approximately 3 dozen cookies.
Place cut chicken strips in a medium size bowl; add salt, monosodium glutamate and pepper. In the meantime, mix the remaining ingredients except margarine. Pour mixture over chicken pieces and let stand about 15 minutes. Fry chicken strips in margarine until done. Serve with sauce.
Combine pie filling, pineapple, nuts and milk. Fold in Cool Whip. Chill 2 to 4 hours before serving.
Chop and mix all ingredients well and add white vinegar a little at a time to blend ingredients and taste smooth.
Beat eggs. Mix milk, sugar, vanilla and margarine. Bring to a boil. Pour into baked pie shell. Bake slow until done. Sprinkle nutmeg on top.
Brown hamburger, onion, pepper and garlic. Drain. Add soup, tomatoes, water and mushrooms. Simmer for 5 minutes. Put on top of rice.
Place chocolate in mixing bowl. Add water, stirring until chocolate melts. Add bran and set aside to cool. Sift flour, baking powder, soda, salt and sugar into cooled mixture. Add shortening and beat 2 minutes (200 strokes). Add milk, vanilla and eggs. Beat 2 minutes. Pour into 2 greased 8-inch pans and bake at 350° about 30 minutes. Ice with Fudge Frosting (follows).
Brown sausage and chopped onion in 2-quart pan. Add black-eyed peas and water and bring to a boil. Stir in margarine, salt and pepper and cook on medium heat 15 minutes. Stir in rice and cook 10 minutes.
Sprinkle bacon (crumbled), onion and Swiss cheese over crust. Beat together evaporated milk, eggs, salt and nutmeg. Pour into crust. Bake at 350° for 35 to 40 minutes or until knife inserted in center	comes out clean. Let set before serving.
Take a deep muffin tin. In each ring, put 1 teaspoon melted butter. Add 1 tablespoon of brown sugar to melt. Place about 3 stewed dried apricots (depending on size of muffin tin) on the sugar in each ring. Sift dry ingredients in mixing bowl. Add liquids; mix until smooth. Put batter in ring on top of apricots. Bake for 20 minutes at 375°. Turn upside-down as soon as taken from the oven.
Mix together spinach, 3/4 cup grated cheese, egg and seasonings in a medium bowl and set aside. Spread 1 cup spaghetti sauce in bottom of 9 x 13-inch pan. Place a layer of dry noodles on top of sauce. Place half of the spinach mixture over noodles. Cover noodles with 2 cups of sauce, other half of spinach mixture and top with noodles. Spoon remaining sauce over noodles. Pour water around edges of pan. Cover pan with foil and bake at 350° for 1 hour and 15 minutes. Remove foil and cover with grated cheese. Place in oven until cheese melts.
Mix dry ingredients together. Add the milk and mix to a batter that will drop from a spoon. Drop from a spoon into the boiling stew, being sure of enough juice and no possibility of boiling dry. Cover undisturbed for 10 to 20 minutes, depending on the size of the dumpling.
Cream shortening and sugar together; add eggs. Sift dry ingredients together and add alternately with milk. Dough will be slightly stiff. Refrigerate for several hours so that dough will be easier to handle. Before rolling out, heat your oil to about 375°. (I don't have an exact on this because Mama just always knew when it was hot enough by trying a donut hole.)
Cut onions into 1/4-inch slices; separate rings. Dip into thin batter made	from milk, flour, melted shortening, salt, pepper and egg. Fry in hot shortening or oil, enough to cover onions, until brown; drain.
Melt butter. Add remaining ingredients. Drop by 1/2 teaspoon on cookie sheets which have been covered with well greased foil. Leave plenty of room for them to spread out, approximately 6 to 8 cookies per sheet. Bake at 350° for 10 to 12 minutes (until golden brown). Cool and peel from foil. You need 1 to 1 1/2 hours free to stand by the stove.
Butter a 9 x 13-inch pan and set aside. Mix 1 cup margarine, sugar, cocoa, beaten eggs and vanilla. Cook in top of a double boiler until thickened like custard. Add graham cracker crumbs and nuts. Place in pan to cool. Do not cook. Just mix cream, 1/2 cup butter, confectioners sugar, milk and cornstarch. Spread on top of first layer and let stand for 20 minutes. Then melt baking chocolate with 2 tablespoons margarine. Pour evenly on top of second mixture. Chill until firm and cut into squares.
Combine all ingredients, except rice, in crock-pot. Simmer all day. Prepare rice and serve beef tips on a bed of rice. If more of the gravy is desired, add additional soup.
Combine all ingredients together and bake 25 to 30 minutes at 350°.
Place chops in shallow pan and add milk to cover. Let stand 2 to 3 hours at room temperature. Combine potato flakes with seasonings. Drain chops, press into dry mixture, coating well on both sides. Brush broiler rack with a little oil. Place chops on rack in high position, sprinkle top with oil. Turn. Broil 15 to 18 minutes. About 10 minutes before chops are done, brush 6 slices of pineapple with oil and sprinkle with a little sugar. Place on rack around the chops. Broil about 4 minutes. Turn. Broil until chops are ready. Place a piece of pineapple on each chop and serve.
In a large skillet, brown meat. Add green onion. Cook over low heat until tender but do not brown. Add tomato sauce, chili peppers, Worcestershire and cheese. Cook, stirring occasionally until all cheese is melted. Stir in garlic powder. Serve in a chafing dish over low heat. Serve with corn chips. Makes 1 quart.
Beat eggs; add oil, sugar, zucchini, nuts and vanilla. Mix lightly, but well. Add flour, salt, baking powder, soda and cinnamon which have been sifted together. Mix until well blended. Bake at 350° for 1 hour. Makes 2 loaves.
Cut and dry lettuce. Parboil peas (return to package and place in freezer to cool). Chop onion and celery. Line 9 x 12 x 2-inch dish with lettuce and layer celery, onion and peas. Sprinkle 2 tablespoons sugar or Sweet 'N Low over this mixture. Spread mayonnaise, sprinkle generously with Parmesan cheese. Return to refrigerate overnight. Before serving, top with 6 strips of crisp crumbled bacon.
Cream margarine, Crisco and sugar. Gradually add eggs, one at a time, beating for 2 minutes after each. Add flour alternating with milk, blending in flour and coconut. Add flavorings. Pour into tube pan. Bake at 325° for 1 1/4 hours.
Mix and put in freezer until partly frozen (at least 1/2 hour). Then swirl cherry pie filling all through it and freeze.
Beat the egg whites until fluffy. Combine the yolks. Add and beat together the sugar, buttermilk, soda, baking powder, salt, flour and grease. Fold in egg whites.
Add all the ingredients in a large bowl and add salad dressing. Mix well. Add or omit any vegetables you personally do not like.
Beat eggs and sugar until thick. Add margarine, beating well. Add flavoring and flour slowly. Chill dough. Roll and cut. Bake 8 to 10 minutes at 375°. Makes millions, or about 10 dozen.
Saute onion and garlic in a large frying pan in 1 to 2 teaspoons oil. Add chicken, tomatoes, chili powder, cumin and water. Heat to boiling (may need more liquid). Dip tortillas in hot vegetable oil, not smoking, but enough to sizzle. To save calories, dip in hot broth. Scoop 1 to 2 tablespoons of mixture into each tortilla. Roll and place in a shallow baking dish. Top with sour cream and Monterey Jack cheese. Bake until cheese melts. Serve with salad and fried rice.
Combine ingredients in casserole. Bake at 350° for 1 hour.
Put cereal in a large bowl. In 1 quart microwave safe bowl, combine chocolate chips, peanut butter, and margarine. Microwave on high 1 to 1 1/2 minutes or until smooth stirring after 1 minute. stir in vanilla. Pour mixture over cereal. Stir until all pieces are evenly coated. Pour cereal into brown paper bag with powdered sugar and shake to coat cereal. Do this step with small amounts several times. Spread on waxed paper to cool.
Mix and pour into 9 x 13-inch greased pan. Bake for 40 to 45 minutes at 350°.
In 2-quart microproof casserole, combine green onions, celery, green pepper, butter and garlic. Cook, covered, on High (Maximum power) 3 minutes or until green onions are transparent. Stir in remaining ingredients. Cook, covered, on 80 (Reheat) 5 minutes. Stir. Cook, covered, on 80 (Reheat) 6 to 7 minutes or until hot. Let stand, covered, 5 minutes before serving over hot cooked rice. Makes 4 to 6 servings.
Make in 2 batches. Place 1/2 gal. milk on stove in heavy pot. Bring almost to boil; do not allow to boil. Add vanilla to taste, about 1 tsp. Separate eggs. Beat egg yolks and whites separately. Add 3/4 cup sugar to each batch. Then add egg yolks.
Cut beef or chicken with the grain into 1-inch wide strips, then cut each strip across the grain into 1/8-inch thick slices. Set aside.
Spread cherry pie filling on bottom of cake pan. Top with dry cake mix. Pour melted butter on top. Add drained pineapple. Top with coconut. Do not stir. Bake at 375° for 1 hour and 15 minutes.
In a large heavy pan, brown hamburg, stirring slightly to break up pieces. Drain off excess fat. Add all other ingredients except barley. Bring to a boil, then reduce heat and simmer covered for 45 minutes. Add barley and simmer for another 15 minutes. Taste and adjust seasonings, if needed. Remove the bay leaf and serve.
Using a 10-inch pie dish, distribute 2 cups of strawberries evenly in pie dish.
In skillet, brown hamburger. Add taco seasoning and tomato sauce. Mix well. On a plate, place a handful of tortilla chips. Spoon meat mixture on top of chips. Follow with lettuce, cheese, tomato and sour cream. Serves 4. Prep time: 15 minutes. Great for camping!
Cream butter and egg yolks; add sugar and cream until fluffy. Add dry ingredients alternately with milk. Add vanilla and fold in whipped egg whites. Add chopped nuts. Bake at 375° for 30 minutes.
Mix all ingredients; drop on cookie sheet. Bake at 375° for 12 to 15 minutes.
Beat for 15 minutes, no less. Then spread over crumbs. Spread 1 layer of bananas over filling. Whip 1 pint cream. Sweeten. Spread over and cover all bananas. Put nuts and maraschino cherries over cream. Chill 6 hours.
Clean and soak beans approximately 2 hours. Cut meat into bite size pieces. Mix all ingredients in a 13 gal. iron pot. Spice with salt, pepper & seasoning to taste. Cook for 2 1/2 - 3 hours. By the time you drink 6-12 beers and B.S. with relatives, the beans are ready to serve with love. The way this family eats, if you expect to get any beans, be in line early! Pot usually lasts 10-15 minutes. You will probably have enough "NATURAL" gas the next day to cook 4 or 5 pots of beans.
Beat the egg white and shortening well. Add powdered sugar and milk or cream so icing will spread well. Beat at least 4 minutes.
Sort and wash beans. Place in a large Dutch oven. Cover with water 2-inches above beans; let soak overnight. Drain beans. Combine beans, 5 cups water, celery, onion, carrots, parsley and bouillon cube. Bring to a boil. Cover, reduce heat and simmer 45 minutes. Add remaining ingredients. Cover and simmer an additional 30 minutes. Remove bay leaf!
Saute ground beef and onion; drain grease. Add cans of vegetables and cook for about 30 minutes. Use a big Dutch oven. This makes a bunch. It also freezes well.
Cook macaroni and combine with other ingredients. Bake 20 minutes at 375° or until cheese is melted well.
Grease a baking dish. Line with hamburg and onions, salt and pepper. Fill dish with sliced raw potatoes and cover with a can of undrained peas. Bake about 1 1/2 hours in a 350° oven.
Sift flour and sugar together in large bowl; blend well. Bring to boil butter, water and cocoa; mix well. Combine remaining ingredients and add to batter. Pour in greased and floured sheet pan or 2 round pans. Bake 25 to 30 minutes at 350°.
Grease 13 x 9 x 2-inch glass baking dish. Arrange bread cubes on bottom. Coarsely shred corned beef. Layer meat over the bread. Sprinkle with the cheese. Beat eggs, milk and pepper. Pour over the beef mixture. Cover with foil and refrigerate overnight. Preheat oven to 350°. Bake casserole covered for 45 minutes. Uncover and bake 10 minutes more or until puffed and bubbly.
Mix ingredients in large bowl and spread into a 9 x 13-inch casserole dish. (May be refrigerated at this point.) When ready to bake, sprinkle with topping made of 1 cup crushed corn flakes and 1/4 cup slivered almonds. Bake in oven at 350° for 35 to 40 minutes.
Preheat oven to 450°. In shallow baking pan, thoroughly blend all ingredients, except potatoes. Add potatoes and coat thoroughly. Bake 60 minutes or until potatoes are tender and golden brown. Stir occasionally so potatoes will be cooked evenly. Garnish, if desired, with parsley.
Mix together last 6 ingredients. Melt margarine in a pan. Pour in mixture. Add fruit. Sprinkle top with 1/2 cup sugar and bake at 350° for 35 minutes or until top is golden brown.
Place chicken in bottom of 13 x 9-inch pan. Mix milk, soups and mushrooms. In saucepan, melt margarine; add 1 cup of hot water. Add this to the stuffing. Sprinkle topping over chicken and soups. Refrigerate overnight. Bake at 350° for 1 hour and bubbling.
Mix evaporated milk and powdered sugar with mixer. Mix the sour cream and Cool Whip, then combine with evaporated milk-powdered sugar mix. Tear the angel food cake into bite size pieces; combine with above mixture. If frozen, thaw the strawberries. If they have excessive juice, drain some off. Combine the strawberries with the glaze. Layer the two mixtures in a clear glass bowl. Better if it sits overnight. Needs to be refrigerated.
In a large saucepan, slowly pour water into the cornmeal, stirring constantly, until free of lumps. Stir in rest of water and salt. Cook on medium-low heat for 20 to 30 minutes, stirring frequently, until thick and smooth. Be especially vigilant during last 10 minutes to prevent scorching. When polenta is done, spoon will stand up in the middle and mass will cling together and pull away from the sides. Remove from heat and turn onto countertop, baking sheet or cutting board that has been wet down with cold water to prevent sticking. Smooth out polenta with spatula. Let cool 30 minutes. Brush the bottom and sides of baking dish with some of the melted butter. Brush the rest of the butter on top of the polenta. Cut the polenta into small rounds. Take all of the little 4-sided pieces of the polenta from between the rounds and place them in a baking dish. On top of these, make an overlapping row of rounds leaning up against the sides of the dish (like tile roof tops). Crumble Gorgonzola over the top and bake in a 450° oven for 20 minutes. Can be covered and refrigerated until baking time.
In medium baking dish layer Fritos. Cover with chili and grated cheese. Heat until warm through and serve with chopped onions. If camping, just heat beans and serve over Fritos.
Cook broccoli 5 to 7 minutes; drain. Mix remaining ingredients except cheese. Layer broccoli, soup mixture and broccoli, ending with cheese. Bake at 350° for 20 minutes. Add topping.
Brown meat; drain. Chop onion; cook in with meat. Add mix, water, beans and tomatoes. Let simmer 15 to 20 minutes.
Brown beef and onions together. Drain. Mix taco seasoning in beef. Place crescent rolls in large pie pan. Then layer ground beef mixture, sour cream, shredded cheese and nacho chips. Bake 25 to 30 minutes at 350°.
Mix together sugar and oil until fluffy. Add eggs one at a time. Add soup. Combine flour, soda, powder, cinnamon, nutmeg, cloves and salt. Combine with listed ingredients. Add nuts and cherries, saving some for the top of the cake. Grease and flour 13 x 9-inch pan. Bake at 400° for approximately 35 minutes.
Mix flour, salt and pepper. Coat chicken with flour mixture. Fry bacon partially in 10-inch skillet. Cook chicken and bacon over medium heat until chicken is brown, 15 to 20 minutes. Reduce heat. Cover tightly and simmer, turning chicken once or twice, until thickest pieces are done, 20 to 30 minutes. (If skillet cannot be covered tightly, add 1 to 2 tablespoons water.) Uncover and cook 10 minutes.
Split vanilla beans open lengthwise. Add to bottle of rum. Let sit 1 year. Turn bottle upside down occasionally to mix.
Mix all ingredients well. Let stand for about 30 minutes. Cut steak into strips about 1/4-inch thick by 1-inch wide. Add to sauce. Stir to coat. Let stand 2 hours!!
In a bowl cut flour and mayonnaise together until mixture resembles coarse crumbs Add milk; stir until mixed. spoon into four greased muffin cups. Bake at 425 degrees for 14 - 16 minutes or until light brown. Yield 4 biscuits.
Mix the ingredients together with hands. Take a small amount and roll into long strips, about 3/4-inch in diameter on a powdered surface. Slice with butter knife or use a cookie press. Let dry overnight.
Cook ribs in 3 cups of water in large saucepan for 1 1/2 hours or until tender. Add remaining ingredients. Cook for 15 minutes longer. Yields 6 servings, about 700 calories each.
Mix together tomato soup, sugar, mustard and garlic salt. Add vinegar and oil. Mix well. Let stand 24 hours before using. (Always refrigerate.) Shake well before using.
Spray pizza pan with Pam. Spread cookie dough onto pan until dough touches sides of pan. Bake at 350° in oven until cookie dough is done. Let cool and decorate as to the occasion!
Brown pork chops in flour that's been seasoned with salt and pepper in cooking oil. Wash kraut in water 2 times and add to meat, then add soup and simmer 30 to 40 minutes on stovetop or in oven.
Mix in order given. Add soda to buttermilk. Mix in. Bake in loaf or tube pan at 350° for 1 hour. For holidays, add 1 cup of candied fruit.
Boil potatoes in jackets until just tender. Slice thin. Fry bacon slowly in skillet. Drain on paper. Saute onion and celery in bacon fat until brown. Add flour, sugar, salt, pepper, mustard and caraway seed. Cook over low heat until smooth and bubbly. Stir in water and vinegar. Boil 1 minute, stirring constantly. Add potatoes and crumbled bacon. Remove from heat; cover and let stand 15 minutes. Can be served hot, room temperature or cold.
Prepare browned beef with taco seasoning following packet directions. In large bowl combine vegies as they are prepared. Mix vegies into slightly cooled, seasoned beef. Stir in dressing. Toss in tortilla chips.
Heat oil in large skillet. Saute zucchini and garlic for 3 to 4 minutes. Add pimientos, corn, salt, if desired and lemon-pepper. Cook and stir for 2 to 3 minutes or until zucchini is tender. Sprinkle with cheese and heat until cheese is melted. Yield: 6 servings.
Cream together butter and sugars until fluffy. Add egg; mix well. Add oil; mix well. Add oats, cornflakes and nuts, stirring well. Add flour, soda, salt and vanilla; mix well. Form into walnut size balls. Place on ungreased cookie sheet; flatten with a fork dipped in water. Bake at 325° for 12 minutes. Allow to cool on cookie sheets before removing.
Cream sugar and butter. Add egg yolks and mix well. Add 2 cups flour with baking powder. Mix in flavoring. Coat nuts and fruit with 2 cups flour. Add to cream mixture. Fold in beaten egg whites. Cover and leave overnight. Bake at 250° for 3 1/2 hours.
Pound chicken breasts until size doubles. Rub Parmesan cheese into each side. Dip chicken in egg whites and press bread crumbs on both sides. Saut 3 to 5 minutes per side in skillet sprayed with nonstick spray. Yield: 4 servings.