HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Spread beans in bottom of casserole dish 9 X 13. In large bowl combine cream cheese, sour cream and taco seasoning. Mix in garlic. Spread mixture over beans in casserole. Sprinkle with shredded cheese. Bake 15-18 minutes. Top with olives, tomato and onion. Garnish with additional sour cream if desired. May also add fresh parsley and cilantro (2 Tbsp.) if desired. Serve with tortilla chips.
Put cabbage in a heavy, porcelain lined iron pot with vinegar. Add fat. Carefully bring to a boil. Add a little water if necessary. Add apples, allspice berries, salt, sugar and raisins. Cabbage should be juicy but not soupy. Taste for salt and give the pepper mill a few turns.
Thoroughly mix crushed pineapple, Cool Whip, coconut, marshmallows, chopped nuts, cherries and milk. Chill for 1 hour.
Pour milk in pan, add warm block margarine or butter. Add cheese and bread. Cook until melted. Add salt and pepper.
Combine first 7 ingredients in sifter; set aside. Cream shortening and sugar until light and fluffy. Add eggs, one at a time; beat well after adding each. Add pumpkin; mix well. Add dry ingredients to mixture alternately with water (can use milk instead); mix well after each addition. Add pecans and blend. You can add 2/3 cup prepared mincemeat now (but I never do!). Spoon into 2 greased and floured 9 x 5 x 3-inch loaf pans; bake at 300° for 1 1/2 hours. (I usually bake at 325° in cake pan or 2 pans that equal a cake pan for 20 to 30 minutes. These can also work for muffins for 12 to 15 minutes.)
Saute beef and butter until light brown. Add vegetables. Saute until tender. Add soup mix, beef base and Worcestershire sauce. Add 1 quart water. Cook 45 minutes. May need to use more water to your taste so it won't be salty. Add Kitchen Bouquet for color. You can add more or any ingredients. If you want, more beef or vegetables, add.
Mix all together; pour in pie shell. Bake at 425° for 10 minutes, then 350° for 20 minutes.	To test, put knife into pie halfway between center and edge. If knife comes out dry, then pie is cooked. If there is anything on the knife, then leave and cook a little longer.
Coat 9 x 13 pan with cooking spray. Layer artichokes then spinach in pan. Cream together cream cheese & milk, pour over vegetables. Place slices of Jack cheese over cream cheese mixture. Sprinkle with parmesan. Bake at 350 for 40-60 minutes.
Mix together corn, crackers, salt and pepper to taste and egg. Pour into well-greased pan. Garnish top with additional crumbled Club crackers (3 or 4) and strips of bacon (if you like); a few dollops of butter here and there on the crumbled crackers is nice too. Place in 350° oven for 1 hour, until top is light brown and bacon is fully cooked. Check before the hour is up to be sure it doesn't burn.
Blend all ingredients together well and refrigerate overnight. Makes enough dressing for 2 packages of tiny rolls with shaved ham in center.
Broil onion in margarine until onion is light brown. Pour into casserole and add remaining ingredients. Cover dish with foil. Bake at 375° for 45 minutes.
Skin, debone and half the chicken breasts lengthwise. Pare and slice the carrots into 1/4-inch rounds. In 6-quart dutch oven, heat oil and 2 tablespoons margarine. Add chicken breasts (half at a time to cover bottom of pan); saute until brown on all sides. Remove chicken as it browns. Brown remainder of chicken. To drippings in dutch oven, add shallots and carrots; saute, stirring occasionally, 5 minutes or until golden. Return chicken to dutch oven; heat. When hot, heat Cognac in ladle; ignite and pour flaming over chicken. Add wine, chopped tarragon, chervil, salt and pepper. Bring to boiling; reduce heat and simmer gently, covered, 30 minutes. Remove chicken to heated serving platter; keep warm. Strain drippings in dutch oven and discard vegetables. In a bowl, combine cream, egg yolk and flour; mix well with wire whisk. Stir cream mixture into drippings in dutch oven; bring to just boiling, stirring constantly. Add more wine if sauce seems too thick. Meanwhile, saute mushrooms in hot margarine until tender, 5 minutes. Spoon sauce over chicken and garnish with mushrooms and tarragon. Optional: May be served over a bed of rice. Serves 8.
Wash okra well and drain. Cut off tip and stem ends; cut okra crosswise into 1/2-inch slices. Combine water and salt. Pour over okra and soak for 30 minutes. Drain, rinse well and drain again. Roll okra in cornmeal and fry in hot oil until golden brown. Drain well on absorbent towels. Yields 6 servings.
Mash sweet potatoes. Take a handful of potatoes with a marshmallow in the middle and shape into a ball. Roll the potato ball in some coconut and pecans. Do not grease pan. Bake at 350° for 30 to 40 minutes. Watch closely.
Blend room temperature cheese, butter and flour; chill for 1 hour. Divide into 24 equal parts; shape each part into a small ball. Press into bottom and 1/2-inch up the side of small buttered 2-inch muffin cups; chill. Blend remaining ingredients and place one teaspoon of mixture in each pastry shell. Bake at 325° for 25 minutes. Makes 2 dozen small tarts.
In 5-quart crock-pot, place soup, milk, spinach and bacon. Melt butter in skillet. Saute onion and oysters. Cook 5 minutes. Add wine. Cover and cook 20 minutes on low. Add to crock-pot. Simmer 1 hour or longer. Skee-rum-ious.
Peel potatoes if tough, otherwise just scrub and rinse. Cut potatoes into thin slices but not all the way through. Put potatoes in baking dish. Fan them slightly. Sprinkle with salt; drizzle with butter and sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven. Sprinkle with cheeses. Return to oven for another 10 to 15 minutes, until lightly browned, cheeses are melted and potatoes are soft inside. Check for fork.
Cream together sugars and shortening. Add eggs and vanilla. Mix well. Add flour and soda. Add oatmeal; stir well. Add nuts. Drop on greased cookie sheet. Bake at 325°. Makes about 3 dozen.
Mix all ingredients, except vanilla, in saucepan. Cook, stirring frequently, until mixtures comes to a full rolling boil. Boil 1 minute and remove from heat. Cool.
Make cake; cool. Cut into small bite-size pieces. Layer bottom of large bowl with cake. Mix each pudding with 1 3/4 cups milk and 1/4 cup Kahlua. Pour over cake. Put one (8 ounce) Cool Whip on top of pudding. Repeat the layers with remaining ingredients.
In a 1-cup measure, dissolve yeast in water. In a large bowl, stir together flour, sugar, baking powder, soda and salt. Cut in butter until it is fine. Stir in yeast mixture and enough of the buttermilk to make a fairly soft dough.
Mix together the sour cream, mayonnaise, vinegar, sugar, salt and pepper. Add the Blue cheese and minced onion. Chill.
Beat eggs and margarine; mix thoroughly. Add sugar and flour. Add milk and eggs gradually. Pour into greased pan and bake at 350° for 35 to 40 minutes.
Peel potatoes or scrub and rinse. Cut potatoes into thin slices but not all the way through. Use handle of spoon to prevent knife from cutting all the way through. Put potatoes in baking dish, fan slightly. Sprinkle with salt; drizzle with butter and sprinkle with herbs and spices.
Sift together flour, sugar, cocoa and salt. Stir into the warm liquids; cook until thick enough for gravy. Add vanilla and serve over buttered biscuits.
In a large bowl, sprinkle yeast over the 1/4 cup water. Stand for 5 minutes. Stir in salad oil, sugar, salt, milk and 2 cups flour. Beat on medium speed for 5 minutes or until dough pulls from sides of bowl in stretchy strand. Stir in about 1 cup flour to form a stiff dough. Turn onto a lightly floured board. Knead for 10 minutes or until smooth. Turn dough over in a lightly greased bowl. Cover with plastic wrap. Let rise in a warm place for 1 hour or until doubled. Turn dough out onto board. Knead to expel trapped air. Cut into 12 equal pieces. Cover and let rest 5 minutes. Roll each piece out into a log, about 12 inches long. Set breadsticks 1-inch apart, on a greased baking sheet. Brush tops lightly with oil. Sprinkle with caraway seed. Let rise in a warm place for 20 minutes or until puffy. Bake at 350° for 15 to 20 minutes or until golden. Cool on pan for 2 minutes.
Mix flour, sugar, cinnamon, baking soda, salt and baking powder. Add drained pineapple juice. Add well-beaten eggs, oil and vanilla. Beat for 3 minutes. Batter will be stiff. Add pineapple, carrots and nuts and beat well. Pour into greased and floured Bundt pan and bake at 325° for 1 1/2 hours. Cool and frost.
Prepare veggies. If using canned bean sprouts, rinse, drain and pat dry. Work on high heat. Add 1 tablespoon oil; heat until hot. Add eggs; stir until soft scrambled. Put on side of wok. Add 2 tablespoons oil, bean sprouts, salt and mushrooms. Stir-fry 1 minute; move up on side with eggs. Remove wok from heat; wipe bowl with paper towel. Return to heat. Add remaining oil and heat; add rice and stir until hot. Add soy sauce; continue stirring until well mixed. Add green onions and meat. Return remaining ingredients to wok bowl; stir-fry for 1/2 minute.
Heat oven to 325°. Put meat in heavy casserole. Mix remaining ingredients and spread over meat. Cover and bake 3 hours or until done. Thicken gravy to serve.
Mix water, soups and rice. Put in a casserole dish. Then melt or soften butter. Add pepper and salt. Roll chicken in this mixture. Place on top of rice and soup. Add remaining butter. Cover dish and bake at 325° for 2 hours.
Beat brown sugar and margarine until fluffy. Add egg and beat. Add sour milk, flour, soda, salt and vanilla. Beat until smooth. Add rhubarb and mix well. Top with 1/2 cup sugar and 1 teaspoon cinnamon. Bake in glass pan at 350° for 30 to 40 minutes.
Preheat oven to 350°. Melt butter, then mix with yellow cake mix. In a 13 x 9-inch pan, form crust on bottom. Combine cream cheese, 3/4 of box of powdered sugar and eggs. Mix until creamy; pour over cake mix. Cook about 30 to 35 minutes, or until golden brown. Sprinkle with rest of powdered sugar.
Mix all things together in a bowl. Knead. Keep dough in a plastic bag or container. Store in the refrigerator. Use food coloring if you like.
Dredge fruit and nuts with 1 cup flour. Cream butter and sugar. Add eggs one at a time. Beat thoroughly. Add flour and mix together. Add sherry. Fold in fruit and nuts. Put into greased and floured spring-form pan and bake at 250° for 2 hours.
Cut eggs in half and remove yolk. Mash yolk and mix with vinegar and mustard. Add mayonnaise, sour cream and celery seed. Mix well. Chop egg white and combine with potatoes, celery, onion and pimento. Fold in egg yolk mix.
Beat milk and lemon juice for 5 minutes. Mix in other ingredients. Pour into 2 graham cracker crusts. Chill and serve.
Into a punch bowl, place one layer of the cake. Add one package of pudding mix, prepared by the directions on the package, half of the fruit cocktail, pineapple and pie filling, half of the nuts, one container of whipped topping and one package of coconut. Add second layer of cake and repeat all the layers, ending with coconut. Chill until serving time.
Drain green beans. Mix in bowl. Combine green beans, celery soup and mushroom soup. Mix well. Add dried onions for topping and microwave for 30 minutes. Serve as side dish.
Cut chicken in chunks and combine with oil, orange juice and vinegar; let stand for 30 minutes. Add rest of ingredients.
Place rolls flat in oblong baking dish. Press to spread out as far as they will go. Spread a thin layer of mustard over dough (spicy mustard is good). Saute zucchini and onions in oil or butter until onions are crystal color. Mix in bowl the vegetables, eggs, 1/2 of cheese and the seasonings. Pour over dough; dot with butter and place balance of cheese on top. Bake at 350° for 20 minutes to 1/2 hour until crust is brown and cheese is bubbly.
Put ingredients in pan and cook over low heat for 10 minutes, stirring constantly. Remove from stove. Add 1/2 cup nuts and 2 cups Rice Krispies. Cool until able to handle and form into balls. Roll in coconut.
Slice peeled potatoes into rounds. Layer potatoes in a 9 x 13-inch casserole. Make a layer of potatoes. Dot potatoes with butter, salt, pepper and 1/2 can soup. Make another row of potatoes with butter, salt, pepper and soup. Lay pork chops on top of potatoes. Then salt and pepper them. Cover with foil and bake at 425° for 1 hour or until pork chops look done. Then take foil off and brown for 8 to 10 minutes.
Preheat oven to 300°. Put beans in Pyrex bowl; add mushroom soup. Top with onions. Bring to a slow simmer in oven for 20 minutes at 300°.
Combine sugar and syrup. Add eggs and melted margarine (not hot, it will curdle eggs). Add vanilla and pecans. Pour into pastry shell and bake at 350° for 60 minutes.
Mix all ingredients together. Store in an airtight container. (Low-fat and low-sugar cocoa mix.) Use 1/3 cup mix to 1 cup boiled water.
Select cabbage that is neither too hard (shreds will be coarse) or too soft (it is difficult to shred). Cut cabbage into quarters, cutting between where leaves are attached to core, so leaves will hold together.
In a 1 quart glass jar, layer the first seven ingredients in order listed, packing well between each layer. Cover and store in a cool dry place for up to 6 months.
Combine milk, flour and vanilla in a saucepan over medium heat, whisking constantly, until thick. This mixture must completely cool! Add remaining ingredients. Whip until sugar dissolves and frosting is fluffy. Spread on your favorite cake.
Mince or pound anchovy fillets. Moisten bread with enough water to cover, then squeeze dry. Break into bits or mince with a fork. Blend in sour cream and vinegar to make a smooth puree. Serve as a spread with dark bread rounds.
Mix eggs, milk, corn and melted Crisco. Stir in all dry ingredients. Stir lightly. Drop by spoonful in hot Crisco until golden brown (375°).
Put all ingredients into blender and blend only until cucumber is finely chopped, not smooth. Chill and serve. Garnish with a sprinkle of dill or chives, if desired. Makes 4 servings.
Brown ground beef and onion. Stir in taco seasonings and 1 cup water. Simmer for 3 to 4 minutes; set aside. Place crushed chips in an ungreased 2-quart casserole dish. Layer pinto beans, then ground beef mixture over chips. Top with cheese. Bake at 350° for 30 minutes. Serves 4 to 6.
Combine all ingredients except nuts and blend thoroughly. Roll mixture into balls about 1/2-inch in diameter. Roll in chopped nuts. Chill and serve with toothpicks. Makes about 24.
Stir and put in 6 muffin tins sprayed with Pam. Bake at 350° for 20 to 30 minutes. Six muffins equal 1 bread, 1 protein, 1 fruit and 1 milk.
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating after each addition.
Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450° for 10 minutes. Reduce oven temperature to 250° and continue to bake for 1 hour. Loosen cake from rim of pan; cool before removing from pan. Chill. Top with pie filling just before serving.
Take out stems of large, fresh mushrooms. Saute in 2 tablespoons butter or margarine. Add green onions, bread crumbs, meat and parsley or chives. Moisten with sour cream. Add seasonings. Stuff caps with mixture. Sprinkle grated cheese over. Drizzle melted butter over. Bake at 375° for 15 to 20 minutes.
Trim crusts from bread and cube these on top of chicken mixture. Combine eggs with milk; pour over all. Cover and chill at least 1 hour (may be made the day before it is to be used).
Cook chicken until almost done. Add carrots and potatoes and onions. Finish cooking. Add curry powder, garlic powder, salt and pepper. Mix all together (may make a thickening out of flour and water and add to finished product).
Sift dry ingredients together. Beat eggs and buttermilk together. Stir into dry ingredients. Add melted butter; beat until smooth. Drop from spoon on hot griddle. Bake on one side about 2 minutes. Turn and bake about 2 minutes longer.
Mix cheese, Miracle Whip, onion and garlic salt. Mix shrimp in last. Refrigerate and serve with crackers.
Mix ingredients thoroughly. Put into cooled pie shell or graham cracker crust. Chill until ready to serve.
Cream butter, sugar and eggs. Add other ingredients. Pour onto well-greased cookie sheet. Sprinkle with cinnamon, sugar and ground nuts. Bake at 400° for 15 minutes. Cut into squares immediately.
Cook squash and onion in small amount of boiling water (10 to 15 minutes); drain. Season to taste. Combine squash mixture, carrot, sour cream and soup. Bake in 2-quart casserole at 350° for 30 to 45 minutes. Top with buttered crumbs for 15 minutes before finishing; brown. Serves 8 to 10.
Mix well all ingredients. Spread on flour tortillas. Roll tightly and refrigerate before cutting (overnight is best.) Makes about 15 to 20.
Combine all ingredients in an oiled baking dish. Bake in moderate oven (350°), uncovered, for about 1 hour or until rice is soft.
Cream shortening and sugar. Add beaten eggs and vanilla. Combine dry ingredients and add to creamed mixture, then add buttermilk. Add bananas and pecans last. Bake at 350° for 1 hour or until knife inserted in center of loaf comes out clean. (Bake bread in loaf pan or Bundt pan.)
Cook beans according to package directions. Don't overcook. Add butter and almonds, which have been sliced and browned in butter. Serves 6.
Soak first 2 ingredients together for 1 hour. Mix shortening, brown sugar and egg together thoroughly. Sift flour, baking powder, soda and salt together. Stir in alternately oat mixture and shortening mixture. Mix well together. Fill greased muffin cups 2/3 full. Bake until golden brown at 400° for 20 to 25 minutes. Makes 12 individual muffins.
Line cake pan (11 x 14-inches) with honey	grahams (break into quarters). Bring butter and brown sugar to a boil and boil for 1 1/2 minutes. Pour over graham crackers making sure all are coated. Sprinkle with pecans. Bake at 350° for 12 to 15 minutes or until mixture begins to thicken. Let cool 5 minutes, then take out of the pan and break into quarters.
Cook chicken for 1 hour with enough salt to taste. After chicken cools, pick meat off the bone in bite-size pieces. Add celery, pickles and mayonnaise. Mix well. Good for sandwiches or eat as is.
Combine carrot and onion; cook in oil until tender. Add remaining ingredients until heated through. Garnish with chopped parsley or mint.
Mix ingredients and cook until it begins to thicken. Add 1 tablespoon butter and pour in uncooked crust. Bake for 35 to 45 minutes at 350°. Bake on cookie sheet pan and sprinkle with nutmeg.
In foil, wrap meat with soup. Roast at 350° for about 4 hours. Thicken gravy from juice in pan. Add mushrooms.
Beat egg and add melted butter and vanilla. Slice apples thinly. Put into 9-inch greased pan. Mix flour, baking powder, salt and sugar. Mix in egg, butter and vanilla; pour over apples. Sprinkle generously with cinnamon. Bake 30 to 40 minutes at 350°. Serve warm with vanilla ice cream.
Place beef, onion, green pepper and garlic in 3-quart casserole. Microwave on High for 4 to 5 minutes, or until beef is no longer pink and vegetables are tender. Stir halfway through cooking time. Drain off excess fat. Stir in remaining ingredients. Microwave on High for 25 to 30 minutes. Stir after cooking.
Combine all ingredients together and press into pan. Bake 15 minutes at 350°.
Place chopping blade in food processor. Chop vegetables. Cut up cream cheese into sixths. Place in processor and pulse until just blended with vegetables (on, off, on, off). Don't let machine run too long as everything will turn to mush. That's it. Serve with crackers, Melba toast or vegetables.
Mix ingredients together (do not drain pineapple). Pour in pie crust. Chill until thickened, about 2 hours.
Dissolve 1 tablespoon granules in boiling water. Set aside. Combine flour, baking powder and salt; set aside. Beat egg yolks in a large mixing bowl until thick and pale. Gradually add 1 1/2 cups sugar; beat until blended. Beat an additional 5 minutes at high speed. Add reserved flour mixture to egg yolk mixture, alternately with reserved coffee mixture, beginning and ending with flour mixture. Mix after each addition. Stir in vanilla and 1 cup walnuts. Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar is dissolved (2 to 4 minutes). Fold one-fourth of egg white mixture into egg yolk mixture; carefully fold in remaining egg white mixture. Pour batter into an ungreased 10-inch tube pan. Bake at 350° for 60 to 70 minutes or until cake springs back when lightly touched. Invert pan, using a narrow metal spatula; remove from pan. Place on a serving plate.
Stir in pan butter, Milnot and salt until butter is melted and warm. In bowl, add 1 pound sugar and melted butter mixture. Knead and wrap around cherries. Chill overnight. In double boiler, melt chocolate chips. Add paraffin to chips and melt. Take a fork or toothpick and dip cherry balls into chocolate. Place on waxed paper and chill. Then leave at room temperature.
Mix together the first 5 ingredients. Add yeast. Stir until dissolved. Mix in flour. Let dough rise 10 minutes and roll into 9 x 12-inch shape. Spread top of dough with melted butter. Combine sugar and cinnamon. Sprinkle across the butter. Roll into jelly roll shape and cut into slices. Place in greased pan. Let rise and bake at 375° for about 25 minutes. Cover hot rolls with powdered sugar glaze.
Cook chicken, reserving 2 cups of the broth. Chill and dice chicken. Melt butter over low heat; add flour, stirring about 3 to 4 minutes until blended. Slowly stir in broth, cream and sherry. Season with lemon juice, salt and pepper. Simmer and stir sauce with wire whisk until thick, smooth and hot. Saute onion and green pepper into butter; remove. Saute mushrooms. Add onion, green pepper and mushrooms to sauce. Cook spaghetti; place in bottom of greased casserole. Cover with chicken and sauce. Sprinkle with Parmesan cheese. Bake at 325° for 30 minutes. Serves 8 to 10.
Simmer or bake chicken until tender; remove meat from bones. Cut into bite-sized pieces. Degrease liquid from cooking chicken. To the broth, add enough water to measure 2 1/3 cups. Bring broth to boil; add rice and seasoning packet; cook according to directions on package until rice is tender and broth is absorbed. Combine ingredients, blending well. Place in greased 2-quart casserole or 12 x 8 x 2-inch baking dish. Bake at 350° for 45 minutes until hot and bubbly. Cover lightly with foil during first part of baking time; remove foil so mixture browns lightly.
Saute mushrooms and green pepper in butter. Blend in flour and seasonings. Cook over low heat; stir until mixture is smooth and bubbly. Remove from heat and slowly stir in broth and cream. Bring to a boil over low heat, stirring constantly. Boil 1 minute. Add chicken and pimiento. Continue cooking until meat is heated through. Serve hot in patty shells, pastry cases, biscuit rings, timbale cases or over toast points, noodles or fluffy rice. Serves 4.
Wash and drain broccoli and mushrooms. Slice into bite-size pieces. Parboil broccoli. Mix soup, cheese, mayonnaise and mushrooms in a large bowl. Add broccoli.
Cook Italian sausage on low in small bottle of olive oil. Mix puree, tomato sauce, paste, water and sugar together; cook on low while sausage is cooking. Add 4 garlic cloves to sauce. Add sausage and oil to sauce. Cover and simmer. Cook rigatoni noodles and serve sauce over noodles.
First, mix lime jello as directed on box. Put in long dish; set in refrigerator until set. Then mix lemon jello with 2 cups boiling water; add, while hot, the cheese and pineapple. Let cool. Pour on already-set lime jello. Let this set in refrigerator until firm.
Mix and blend well all of the ingredients. Put into a greased 9 x 13-inch pan. Bake at 350° for 25 minutes. Cut into small squares to serve. May be frozen.
Cream butter. Add sugar gradually, beating until light and fluffy. Add eggs, one at a time. Add flour and vanilla (and/or lemon juice). Pour batter on a greased and floured 15 x 10 x 1-inch jelly roll pan. Spread batter with spoon.