HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 5-quart kettle, brown chicken in oil. Take out and set aside. Brown ham. Stir in garlic and onions. Saute for 5 minutes. Return chicken to kettle. Stir in tomatoes, salt, Tabasco sauce and bay leaf. Bring to a boil. Reduce heat and simmer for 30 minutes.
Preheat oven to 350°. Mix flour, margarine and powdered sugar. Press evenly in 8 x 8 x 2-inch ungreased pan, building up 1/2-inch edges. Bake 20 minutes. Beat remaining ingredients (except powdered sugar) until fluffy. Pour over hot crust. Bake 25 minutes or until no indention when touched. Cool and sprinkle with additional powdered sugar.
Combine mashed sweet potatoes, sugar, salt, eggs, melted margarine, milk and vanilla. Do not clean beaters off after mixing. Pour into a 2-quart casserole dish. Mix together the flour, brown sugar, pecans and melted margarine. Spread over potatoes. Bake at 350° for 35 minutes or until topping has browned.
Take 2 cups sugar and 2 cups water and boil 15 minutes, then add pears in and boil 15 minutes. Add 2 cups sugar and 1 cup water and cook until done.
Wash potatoes thoroughly. Leave skin on. Cut up potatoes either across, lengthwise or in chunks. Place in large bowl. Salt and pepper sparingly. Cut up onion and margarine over potatoes. Cover and cook in microwave for 3 minutes. Take out. Toss around in margarine. Return to microwave for another 3 minutes. Repeat until desired tenderness.
Mix and set aside the flour, soda and salt. Mix until creamy the butter, sugar, brown sugar, eggs and vanilla. Add flour mixture to sugar mixture. Add chocolate chips. Bake at 375° for 12 to 15 minutes or until lightly browned.
Drain mushrooms and save liquid. Saute onion in butter; add salt, pepper and mushroom liquid. Blend in soup. Add milk slowly until mixture thickens. In a large bowl, combine rice, mushrooms and chicken. Add soup mixture and stir gently. Spread in casserole dish and top with cheeses and pimentos. Bake at 350° for 30 minutes.
Prepare cake mix as on box. Pour into 9 x 13-inch pan and put aside. Separately mix Ricotta, eggs, sugar and vanilla. Fold into cake mix and marble with spatula. Bake at 350° for 60 to 70 minutes. Cool. Sprinkle with powdered sugar.
Wash beans 2 or 3 times. Place sausage in large skillet. Render fat from sausage. Cook over medium heat until brown. Add vegetables to sausage and saute until soft. Transfer mixture to large stock or crock-pot. Add 2 quarts of water and remaining ingredients. Simmer 3 hours or all night. Prepare rice according to package directions. Serve over rice.
Place candy coating in a large microwave-safe bowl. Microwave at Medium (50% power) 5 minutes, stirring twice. Stir in cereal and remaining ingredients. Spread on wax paper to cool; break into pieces and store in an airtight container.
Cook broccoli as directed. Brown ground meat; drain fat. Add onions to ground meat and saute. Heat together cream of mushroom soup with ground meat. Add broccoli and Cheez Whiz; mix well. Place cooked rice in a long buttered casserole dish; pour mixture over. Bake at 350° for 45 minutes.
Cook sweet potatoes and peel. Slice into 2-quart casserole dish. Cube orange and remove seeds. Grind orange and add water, sugar and coloring. Cook until syrupy. Mix flour and melted butter. Add to syrup with the rest of ingredients. Blend well and pour over sweet potatoes. Bake at 350° for 20 minutes or until bubbly.
In a Dutch oven, saute butter and onion. Add soup, sour cream and Cheez Whiz. Stir until blended over low heat. Add potatoes and keep on low heat until potatoes are well heated. Pour into a 10 x 15-inch glass pan. Crush 1 package Ritz crackers and brown in 1 stick of butter. Put on top of potato mixture. Bake at 350° for 40 minutes or until bubbly in center.
Drain cherries; reserve syrup. Combine syrup with sugar and cornstarch in chafing dish or electric skillet. Bring to a boil. Cook, stirring, until smooth and clear. Add cherries and orange peel. Heat thoroughly. Pour all but 1 tablespoon brandy over cherries. Ignite the remaining 1 tablespoon brandy and pour over cherries. When flames begin to die down stir gently and ladle over servings of vanilla ice cream.
Cook beef, onion, green pepper, salt, chili powder and garlic in skillet until beef is browned. Stir in separate meat particles. Add remaining ingredients. Cover and cook 30 minutes, until rice is tender. Stir often. Serves 4.
Brown meat and drain off grease. Blend in all ingredients. Simmer for 1 hour or more.
Sift together	thoroughly flour, sugar, baking powder and salt; make well in center.	Combine egg, milk and oil; add all at once to dry mixture along with cheese and bacon. Stir just until moistened.	Fill well greased muffin pans.	Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Place soup in double boiler; crumble cheese and stir into soup until creamed. Add salt and gelatin dissolved in small amount of water; stir until completely dissolved. Remove from heat; cool. Add all other ingredients and whatever cooked seafood you plan to use and pour into 9x13-inch pan. If tuna is used, scald and drain well before adding to soup mixture.
Mix all filling ingredients together until well blended. Pour into the pie shell. Bake in the middle of the oven at 350° for 45 minutes or until set. Garnish with whipped cream if desired.
In a large bowl, sift together flour, baking powder, salt and 1/2 cup sugar. Add apple; toss to coat and set aside. In a separate bowl, blend butter, lemon zest, eggs and milk. Gently stir into the flour mixture. Divide mixture equally among 12 greased muffin tins.
Put yeast in one cup warm water to dissolve. To other cup water, add sugar and shortening. Add water with yeast and gradually add flour. Let rise in warm place. Turn out on floured board and knead. Cut with glass or cutter into small rolls. Place in buttered pan to rise. Cook at 350°. Before rolls are completely done, brush tops with butter and let brown. Makes approximately 36.
Shell, devein, rinse and pat dry the shrimp or prawns. Lightly coat them in the cornflour and set aside. Combine wine vinegar, salt, sugar and soy sauce. Heat oil and stir-fry shrimp/prawns quickly for about 2 minutes. Add the garlic, ginger and spring onions and stir-fry for a further minute, then add the vinegar mixture. Mix well; stir until the sauce bubbles. Serve very hot.
Add all ingredients to roast. Cook at 325° for 2 1/2 hours or until tender.
Combine first 5 ingredients. Shake well. Add tomatoes and cheese. Toss gently. Refrigerate for at least 1 hour. Bring to room temperature to serve. Cut bread into 24 slices. Toast. Top with tomato mixture.
Cook carrots in salted water until almost tender. Saute onion and green pepper in small amount of oil. Add remaining ingredients; heat and pour over carrots. Mix carefully. Refrigerate 24 hours before serving.
Cream butter and sugar. Add pineapple, raisins and pecans. Spread this filling between 3 cookies. Let stand at room temperature at least 8 hours. Frost top and sides of igloos with Cool Whip or whipped cream. Sprinkle with coconut. Refrigerate until serving time. Serves 24.
In a large bowl, cream together the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add orange oil. Stir in the dry ingredients. Divide dough in half; wrap each half in plastic wrap. Chill for 2 hours.
Peel, core and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In a large bowl, combine 2 cups sugar and cooking oil; beat. Add eggs, orange juice and vanilla. Sift together flour, baking powder and salt. Add to creamed mixture. Beat until smooth. Pour 1/3 batter into greased and floured 12-cup Bundt pan, alternating with 1/2 apple mixture. Repeat, ending with layer of batter on top. Bake at 325° for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes. Turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar.
Place chicken in bottom of casserole; add onion soup mix, cream of mushroom soup and water. Bake in covered casserole at 300° for 2 hours. May be covered with foil. Punch holes in top to brown.
Mix all ingredients. Refrigerate for 15 minutes before serving. May substitute 1 cup sliced peaches for orange sections.
Preheat oven to 425°. Mix ingredients together in small bowl. Pour into uncooked pie shell. Cook at 425° for 10 minutes, then turn oven back to 300° and cook until thick or brown.
In a large stockpot, brown the ground beef and onion. Add the remaining ingredients. Cover and simmer for about 1 hour. Serves 6.
Mix flour, sugar, Crisco, salt, cocoa, soda and milk. Stir in baking powder. Add milk, eggs and vanilla. Bake at 350° for 35 to 40 minutes.
Mix all ingredients well. Chill 6 hours. Serve on your favorite crackers.
Split the birds down the back and flatten breast. Wipe inside and out with damp cloth. Season with salt and pepper. Put on a broiler. When nicely browned, pour generous amounts of melted butter over them. Serve on toast.
Smash potato chips into crumbs. Spread a layer on bottom of 1 1/2-quart round casserole dish. Add 1 can tuna over potato chips. Add layer of mushroom soup, using 2/3 to 1 can. Add second layer of potato chips, tuna and mushroom soup, then a third layer. The last layer is potato chips. Bake casserole in a 350° oven for 45 to 60 minutes, or until golden brown.
Cut beef across grain into strips (1/2-inch thick). Combine soy sauce, garlic, ginger and beef. Toss and set aside.
Mix cocoa and sugar; add margarine and milk. Bring to a boil; add vanilla. Pour over other ingredients; mix well. Drop by spoon and cool.
Combine cake mix and butter until crumbly. Add eggs then oats, mix well. Stir in chocolate chips and nuts. Drop on ungreased cookie sheet. Bake 10 to 12 minutes until lightly browned. Bake at 350°.
Beat the shortening and sugar together until light and fluffy. Add egg and beat until well mixed. Add the vanilla and almond extracts. Mix thoroughly. Sift flour, baking powder and salt. Stir all together. Divide the dough and chill. Grease cookie sheet with salad oil. Roll 1/4 to 1/8-inch thick. Sprinkle with sugar before baking. Bake at 375° for 8 to 9 minutes or until light brown.
Combine first 4 ingredients. Mix well. Add milk, eggs and vegetable oil. Stir well into remaining ingredients. Pour batter into a greased skillet (cast-iron). Bake at 350° for 30 to 35 minutes or until browned.
Prepare cake using directions on box. Cool. Poke small holes in cake with spoon. Pour Eagle Brand milk over cake, then caramel topping. Top with Cool Whip. Crush Heath bars and sprinkle on top.
Mix all ingredients together and pour part over about 5 pounds of spareribs. Cook in oven for 2 to 3 hours. Pour sauce over spareribs about every 1/2 hour.
Pop the popcorn first. Heat first four ingredients to a boil, stirring constantly, then boil 5 minutes without stirring. Remove from heat, stir in vanilla and baking soda. Pour over popcorn (use a large foil roasting pan). Bake at 250° for about 1 hour. Stir every 15 minutes.
Stir softened cream cheese and butter together. Beat with electric mixer, gradually adding sugar until fluffy. Add eggs one at a time. Add flavorings. Gradually add flour; beat well. Pour into greased and floured large tube pan. Bake at 300° for 1 hour and 30 minutes.
Mix all ingredients together. Put in a 9 x 13-inch greased pan. Bake for 45 minutes to 1 hour at 350°. Sprinkle a little of the cheese on top.
Use big saucepan. Mix veggies, broth, water and spices. Bring to boil and add flour. Mix well and add chicken. Bring to boil again. Mix biscuit package according to directions. Drop by spoonfuls into pan and simmer, covered, for about 13 minutes.
Grease and flour bottom and sides of 12-cup Bundt, fluted tube pan or 10-inch tube (angel food) pan. In large bowl, combine eggs and water. Add remaining ingredients by hand; stir until combined. Pour into prepared pan. Bake at 350° for 65 to 75 minutes or until toothpick inserted into center comes out clean. Cool 30 minutes; loosen edges and remove from pan. Cool completely. To store, wrap tightly in foil or plastic wrap; store in refrigerator.
Cut rabbit in desired pieces. Dredge with flour and brown in butter. Add rest of ingredients. Bake in a 350° oven until tender.
Cook pasta as directed on package; strain. Add all ingredients in a large bowl and mix. It is better if it chills for 3 to 4 hours or overnight. Add Italian dressing to suit your taste. This can also be made with other salad dressings.
Blend sugar and shortening. Add beaten eggs. Sift together flour, salt, soda and baking powder and add to first mixture. Stir in vanilla, coconut, nuts and nuts. Mix well. Drop by teaspoon on greased baking sheet. Bake at 375° for 10 to 12 minutes.
Mix together in small bowl. Before barbecuing, marinate meat for two hours or more or overnight, turning often to distribute marinade.
In a large bowl, combine all ingredients, except pork chops, and mix well. Add pork chops. Marinate for at least 30 minutes. Barbecue, fry or bake pork chops as usual. While chops are cooking, put marinade in a saucepan. Heat at medium-high, reducing liquid, until thick. Remove from heat and pour sauce over chops.
In a mixing bowl, combine the first 4 ingredients; mix well. Serve with apples. Store in the refrigerator.
Drain veggies. Bring to boil the dressing (sugar, vinegar and oil) and pour over veggies while hot. Refrigerate overnight or at least 3 to 4 hours. Keeps up to 3 weeks in refrigerator, covered.
Preheat oven to 400°. Bake shells on cookie sheet for 20 minutes or until browned and puffed. Combine turkey, soup, milk and pepper in medium saucepan. Heat and stir occasionally while shells are baking. When pastry shells are done, use fork to remove the tops and soft pastry beneath. Reserve the tops. Spoon turkey mixture into shells and top with cheese. Return to oven until cheese is melted. Serve the stuffed shells garnished with tops removed.
In skillet, brown beef and drain. Drain tomatoes, reserving liquid into skillet. Add onion, green pepper and cayenne. Cook over high heat 5 to 8 minutes or until slightly thickened, stirring often. Stir in tomatoes and potatoes. Heat thoroughly. Top with cheese; heat until melted.
In a large bowl, combine applesauce, melted margarine, sugar and brown sugar. Stir in until smooth the flour, baking powder, salt, baking soda, cinnamon and nutmeg. Stir in raisins and pecans or walnuts. Turn batter into well-greased 5 x 9-inch loaf pan. Bake in 350° oven for 1 hour. Cool.
Cover beans with water and soak overnight. Drain. Place chicken in large saucepan. Add cold water to cover and bring to a simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin; cut into small pieces. Drain beans. In same pot, saute onions in oil until they are translucent; stir in garlic, chilies, cumin, oregano, cloves and cayenne; saute 2 minutes. Add beans, stock and beer. If desired, stir in optional peppers. Bring to a boil. Reduce heat and simmer until beans are very tender, about 2 hours. Stir occasionally. Add chicken and 1 cup cheese; stir until cheese melts. Season with salt to taste. Serve with remaining cheese, sour cream and salsa for guests to spoon onto chili if they wish. Serves 10.
Brown ground beef and onions until all red is gone from meat. Stir in flour, salts, pepper and mushroom pieces. Cook over medium heat 5 minutes, stirring constantly. Stir in soups and simmer 10 minutes, stirring often. Add sour cream and heat thoroughly. Serve over cooked and drained wide egg noodles (amount desired for your family). Serves 4 to 6.
Saute garlic and vegetables in olive oil. Add remaining ingredients. Cook, covered, for 10 minutes or until done. Thicken with 1 tablespoon cornstarch, mixed with 2 tablespoons water. Serve over rice. Serves 2.
Put Grape-Nuts in mixing bowl and pour sour milk over Grape-Nuts; let stand 1/2 hour. Then add your sugar and egg; stir. Next add your flour, salt, soda and baking powder to mixture. Bake in 350° oven about 40 minutes or until tested with toothpick and it comes out done. I have had this recipe since 1928.
Mix ingredients in order given. Roll into balls. Press with fork both ways. Bake at 350° for 10 minutes.
Pour boiling water over oats and let cool. Mix together sugars, oil and eggs. Sift together flour, cinnamon, salt and soda. Add to sugar, oil and egg mixture. Add oats. Pour into greased and floured 9 x 12-inch pan. Bake in 350° oven for 30 minutes.
Preheat oven to 350°. Cream margarine and sugars. Add eggs. Add vanilla. Set aside. Mix flour, soda, baking powder and salt. Mix all together. Stir in oats. Refrigerate several hours or overnight. (This just makes the dough easier to work with.) Make into balls. Roll in powdered sugar. Place on ungreased cookie sheet. Bake 10 minutes at 350°. Cookies will be a little gooey in the centers. Do not bake any longer. They will firm a little. Leave on cookie sheet for 3 minutes, then place on paper towel until cool.
Mix cream of mushroom soup with 1/2 cup water. Combine 1/4 cup of soup mixture, ground beef, bread crumbs, onion, parsley and egg. Shape into meatballs (1 1/2-inch). Brown in shortening in skillet. Pour off drippings. Add remaining soup mixture. Cover. Cook over low heat for 15 minutes; stir occasionally. Serves 4.
Peel and slice potatoes. Add a layer of potatoes and a layer of onions until all potatoes and onions are in dish. Sprinkle flour, salt and pepper through mixture. Add milk to cover, add butter on top. Bake 350 until potatoes are cooked through 1 hour to 1 1/2 hours. You can add ham or cheese to this for more flavor. Makes 4 servings
Combine powdered sugar and softened cream cheese. Add peanut butter, vanilla and milk. Fold in Cool Whip. Pour into graham cracker crusts and freeze at least 2 hours.
Place the first 3 ingredients in a saucepan. In a second, place the sugar and corn syrup. Heat both until a thin foam forms on the first and the second is boiling rapidly for 3 to 5 minutes. Slowly pour the pectin pan into the sugar pan, stirring constantly and bring to a boil for 1 minute. Remove from heat and stir in coloring and nuts; pour immediately into a 9-inch square buttered pan. Cool to room temperature and invert onto wax paper. Sprinkle with powdered sugar and cut into 3/4-inch squares. Let stand overnight and pack airtight in storage. Makes 116.
Cook in large saucepan the first 9 ingredients until tender. Mix flour and milk together. Add milk mixture to other ingredients. Cook until thick. Add cubed cheese and let melt. If desired, 3 cups cubed ham may be added. Makes 6 to 8 servings.
Mix and spread on top of potatoes. Bake 30 minutes at 350°.
Cook first 3 ingredients in Dutch oven until meat is browned. Add spaghetti sauce and next 6 ingredients. Bring to a boil. Cover and reduce heat. Simmer 20 minutes. Stir in tomatoes and vegetables. Return to boil; cover and simmer 10 to 12 minutes or until vegetables are tender. Makes 12 cups.
Mix 1 layer potato chips, 1 layer tuna, 1 layer potato chip in casserole. Pour diluted soup over this. Bake at 350° for 45 minutes.
Place about 6 strawberry halves in a row in the center of each crepe and roll crepes; set aside. Heat the butter in chafing dish over canned heat flame and stir in the sugar. Add the lime juice, stirring constantly, and bring to a boil. Simmer for 2 minutes. Add the crepes and heat through, basting with sauce frequently. Sprinkle crepes with liqueur and ignite. Shake pan until flames burn out. Serve crepes with whipped cream and sprinkle with grated rind.
Mix yogurt and cream of coconut in small serving bowl. Stir in pecans. Chill in refrigerator. Serve with fresh fruit.
Sift half of the sugar with the flour 4 times. Beat egg whites to a foam, add cream of tartar and salt, beat until it holds up in peaks. Add remaining sugar, a little at a time, beating it in. Next, add lemon extract and fold in the flour mixture. Preheat oven to 325° and pour into an ungreased angel cake pan. Bake for 50 to 60 minutes.
Place broken pretzels in a 13 x 9 x 2 Pyrex dish and pour melted butter over the top. Bake for 10 minutes at 350 degrees, stirring twice, let cool. Cream together cream cheese, sugar and Cool Whip, use to cover pretzel layer completely. Dissolve jello in water. Stir in fruit as Jello begins to congeal, then pour over second layer. Chill until completely set.
In mixing bowl, combine cream cheese and salad dressing; mix well. Stir in beef, broccoli, cauliflower, onions, and olives. Spread over tortillas. Roll up tightly and wrap in plastic wrap. Refrigerate for 2 hrs. Unwrap and cut in 1/2 in. slices.
Bake cake in round pans. Break up 1/2 cake into pieces. Layer cake. Pour 1/2 syrup over cake, 1/2 pudding, 1/2 Cool Whip, 3 Skor bars in bite size pieces. Repeat 2nd layer. Chill for several hours before serving. Looks nice in a trifle bowl.
Cook macaroni and drain. Spray 2 quart casserole dish with Pam. Cut franks into bite size. Combine macaroni, franks and remaining ingredients in casserole; then mix well. Bake covered at 350° for 45 minutes.
Sprinkle gelatin over 4 Tbsp. brandy in a metal measuring cup and let stand 5 minutes to soften. Meanwhile, beat together the 6 egg yolks with 3/4 cup sugar in top of a double boiler. Add gelatin mixture. Place over boiling water. Reduce to simmer and cook while whisking constantly until thermometer registers 160°. Set custard over bowl of ice water and whisk until smooth. Gradually add mascarpone cheese whisking vigorously until well blended. Beat cream with remaining 1/4 cup sugar to peaks. Fold into mascarpone cheese mixture. Mix together remaining 2 tablespoons brandy with espresso. Place one layer of lady fingers on bottom of pan of choice and brush liberally with espresso. Top with half of cheese mixture. Sift half of cocoa over layer. Repeat process for 1 more layer using all ladyfingers and espresso. Cover with saran wrap and refrigerate overnight. Top with chocolate curls and remaining whipped cream, if desired.
Finely shred peel from one orange; reserve peel. Squeeze juice from all oranges. Measure 3/4 cup juice; reserve remaining juice. In mixing bowl, cover apricots with boiling water; let stand about five minutes. Drain well. Combine the 3/4 cup juice, 1 teaspoon of the peel, the egg and oil. Stir together flour, sugar, baking powder, soda and salt. Add egg mixture; stir just until moistened. Fold in apricots and nuts. Turn into 3 greased 6 x 3 x 2-inch loaf pans. Bake at 350° for 30 to 40 minutes. Cool in pans 10 minutes; remove to wire rack to cool completely. Blend 1 tablespoon reserved orange juice with powdered sugar. Add more juice, if necessary, to make a drizzling consistency. Drizzle top of loaves; garnish with reserved orange peel. Makes 3 loaves. If you prefer one large loaf, bake in a greased 8 x 4 x 2-inch pan for 50 to 60 minutes.
Warm tea pot by rinsing with small amount of boiling water. Place tea bags in tea pot. Pour 2 cups boiling water over tea. Cover and steep 5 to 8 minutes. Remove tea bags. Add sugar, lemon juice and flavorings. Stir until sugar dissolves. Add 2 quarts water. Stir. Chill thoroughly and serve over ice. Yields 2 1/2 quarts.
Combine water, sugar and cornstarch in a small saucepan, stirring well. Cook over medium heat, stirring constantly, until transparent and thickened.
In large skillet over medium-high heat, cook and stir steak, mushrooms and onion in margarine until steak is browned and vegetables are tender. Reduce heat to medium. Add flour; cook and stir 1 minute. Dissolve bouillon cubes in 1 cup water. Add to mixture. Cook and stir until thickened and bubbly. Stir in sour cream; heat through (do not boil). Serve with hot noodles.
Preheat oven to 350°. Grease 8-inch square baking dish or pan. Melt butter in a skillet and saute onion and celery until tender. Pour into mixing bowl. Add remaining ingredients in order listed; blend well. Pour into prepared dish. Bake 30 to 35 minutes until brown.
Cook macaroni according to directions. Take a 2-quart casserole dish, put a layer of macaroni, then 3 or 4 pats of butter, handful of cubed ham and layer of sliced, boiled eggs. Repeat until casserole dish is full. Add milk until dish is half full with milk. Cover and bake at 350° for approximately 30 minutes. (Done when milk is boiling.) For variety, add grated cheese to layers.