HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and rinse hominy and set aside. Saute the onion in the shortening in a large pot or skillet until tender. Add the hominy and water. Simmer for 15 minutes. Add garlic and chili. Simmer about 5 minutes. Put in casserole pan. Add cheese until it melts.
Combine first 3 ingredients and press into a 9 x 12-inch pan. Bake at 400° for 8 minutes. Let cool. Mix cream cheese and 1 cup sugar. Blend in Cool Whip. Spread over baked pretzels. Mix last 3 ingredients. Allow the jello mixture to set quite a bit, then pour over cream cheese mixture. Refrigerate.
Place dry ingredients in a medium bowl. If you use muffin mixes that have canned fruit, drain the fruit before you add it to the eggs. Add eggs to the dry mixture. Roll out to 1/2-inch thick; cut out donuts and fry about 1 to 1 1/2 minutes until brown; drain on paper towel. Sprinkle with sugar.
Mix all together. Form into balls and bake at 350° for 25 minutes or until done.
Dissolve gelatin in boiling water and cool. Add fruits and nuts. Pour 1/3 mixture into 9 inch x 13 inch glass dish. Cover remaining mixture and leave at room temperature. Prepare cheese cake filling according to package directions. Spoon cheesecake filling over gelatin. Top with remaining gelatin mixture.	Chill until firm. Serves 15.
In large bowl combine butter, sugars and vanilla. Beat until creamy. Beat in eggs, one at a time. Gradually add flour. Mix well before stirring in chocolate chips. Drop by teaspoon on ungreased cookie sheet. Bake at 375° for 8 to 10 minutes.
Combine cake mix, eggs, oil and water in mixer bowl. Beat at high speed for 2 minutes. Mix strawberries and dry gelatin in bowl. Sprinkle marshmallows in bottom of greased 9 x 13-inch pan. Pour batter over marshmallows. Spoon strawberry mixture evenly over top. Bake at 350° for 40 minutes. Cool. Cut into squares. Invert on serving plates. Garnish with whipped cream.
Wash fryer; dip in oil and roll in bread crumbs to which the other ingredients have been added. Bake at 350° for approximately 1 hour or until browned. If using boneless, skinless chicken breasts, bake for 45 minutes.
Cut chicken in serving pieces. Cover with water and add salt to taste and butter. Cook until tender. Mix flour and salt; add broth and mix well. Roll out very thin on a well floured board (just thickness of dime). Cut in strips about 1 inch wide. Leave surplus flour on strips of dough and drop in boiling broth. Cover and let simmer 5 minutes. Pepper to taste between layer of dumplings.
Preheat oven to 350°. Combine first 4 ingredients. Mix well and then add remaining ingredients. Roll into small balls and place on a cookie sheet. Bake 18 to 20 minutes.
Put fish in shallow baking dish. Mix soup and milk; pour over fish. Sprinkle with paprika. Bake at 375° for 25 minutes. Sprinkle with parsley and serve.
Cook chicken. Cut tortillas in 1-inch strips. Use a shallow baking pan. Put in 2 tablespoons of water. Layer remaining ingredients with soup last and cheese on top. Prepare 1 day ahead. Bake at 300° for 1 hour
Melt butter and mix with sugar, then flour. Dough is dry. Oil and flour baking dish or small spring-form pan. Flatten dough in pan and refrigerate for one hour. Do not refrigerate overnight. Bake at 300° for one hour. Check in 30 minutes and 10 to 15 minutes thereafter, don't let it get too brown on top.
Combine flours, baking powder, salt and cinnamon in a large bowl. Make a well in center of mixture. Combine egg, milk, oil and honey. Add liquid ingredients to dry ingredients, stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Cook 20 minutes at 400°. Makes a dozen muffins.
Butter a 13 x 9-inch cake pan and line with graham crackers. Mix together pudding and milk; fold in whipped topping. Pour half of mixture over graham crackers. Place another layer of graham crackers over this and pour the rest of the pudding over crackers. Lay a third layer of graham crackers on top of pudding. Frost top with fudge frosting and let set all day or overnight in the refrigerator.
Place drink mixes in large punch bowl. Add water and pineapple juice; stir to dissolve. Refrigerate. Just before serving, add ginger ale. Serve over ice. Serves 29.
Preheat oven to 400°. Beat egg until foamy; stir in milk and vanilla. Cut each slice of bread in half. Dip bread halves into egg mixture, turning to coat sides (not soak)! Measure and pour corn flake crumbs onto a plate. Coat bread evenly on both sides with corn flake crumbs and place in single layer in a greased 9 x 12-inch baking cake pan. Drizzle with melted butter. Bake in oven approximately 10 minutes until lightly browned. Serve with jelly, maple syrup or powdered sugar.
Place all cheeses into small bowl until soft. Add onion and Worcestershire sauce and blend on low speed. Beat on medium speed until fluffy. Cover; chill at least 8 hours. Shape into 1 ball and roll in parsley. Place on plate. Cover and chill another 2 hours. Makes 12 servings.
Mix and press into a 9 x 13 inch glass pan. Bake at 350° for 15 minutes. Cool.
Dissolve Jell-O in boiling water. Add undrained strawberries and pineapple. When cooled to room temperature, add bananas. Turn a third of mixture into a mold. Chill until firm. Spread Cool Whip over congealed layer. Add remaining mixture and chill until firm.
Run cheese, ham and crackers thoroughly in food chopper. Add worcestershire sauce, salt, pepper, and milk. Add eggs and baking powder.
Add oleo to rice. Add all remaining ingredients to rice in casserole dish. Bake, covered, at 350° for 30 minutes.
Boil squash until tender. Drain. Mash. Add other ingredients and mix. Bake at 375 degrees for 1 hour.
Preheat the oven to 375°. In a 10-inch nonstick skillet, simmer the asparagus in water to cover for 3 to 5 minutes or until it is just tender. Drain the asparagus, rinse it under cold water and pat it dry with paper towels. Cut the asparagus crosswise into 1/4-inch pieces and transfer the pieces to a bowl.
Mix ingredients together. Bake in a 350° oven for 25 to 35 minutes in a greased and floured 8-inch square pan.
Glaze: Bring water to a boil. Mix 2 cups sugar and cornstarch together and add to water. Cook until clear. Add Jell-O; set aside.
Cream margarine and sugar. Add pecans, flour, vanilla and potato chips. Roll in small balls. Take a small glass rolled in sugar and mash cookies. Bake on ungreased pan at 350° for 16 to 18 minutes. Makes 3 dozen cookies.
Brown onion and bacon together; drain off grease. Drain each can of beans slightly; combine all ingredients and bake for 2 hours at 350° in covered casserole. Remove cover for last 30 minutes (or longer if drier texture is preferred).
Mix shortening, sugar, eggs and vanilla until well blended. Measure flour by dipping method or by sifting. Blend dry ingredients; stir into shortening mixture. Stir in nuts. Spread in a well-greased 8-inch by 8-inch by 2-inch pan. Bake at 350° for 30 minutes. Cool; cut into 2-inch squares. Makes 16 brownies.
Tenderize meat; salt and pepper. Coat with flour. Beat 2 eggs with 2 tablespoons water in deep plate and coat the cutlets thoroughly and then in bread crumbs. Press bread crumbs onto the meat and shake off excess crumbs. Heat oil or butter in frying pan and cook meat on both sides for 2 minutes, creating a nice golden brown crust. Garnish with lemon slices. Serve with potatoes and salad. Serves 4.
Brown ground beef and drain. Slice onions and potatoes. Place ground beef, potatoes, onions, cream of mushroom soup and cheese in a casserole dish. Make sure to put ingredients in layers in casserole dish. Cook in a 350° oven for 35 minutes or until done; some ovens may vary.
In 12-inch nonstick skillet, heat olive oil over medium heat and brown steak. Stir in remaining ingredients. Bring to a boil over high heat. Reduce heat to low and simmer uncovered 10 minutes or until steak is tender.
Mix oil, sugar and eggs; add dry ingredients. Mix well. Fold in apples and nuts. Put in 9 x 13 x 2-inch pan. Bake for 1 hour at 350°.
Cook bacon, drain, reserving fat, and crumble. Cook onions and green pepper in 2 tablespoons of bacon fat until tender. Add soup, milk and dash of salt. Heat to boiling. Drain tuna and break in chunks. Stir into soup mixture with half the crumbled bacon. Heat through. Dash with paprika. Garnish with remaining bacon. Makes 4 servings.
Mash bananas. Chop cherries. Chop peaches. Combine mashed fruits and measure 3 1/2 cups into a large pan. Measure sugar and set aside. Place pan with fruit over high heat. Add Sure-Jell and stir to hard boil. Add sugar. Bring to rolling boil for 1 minute, stirring! Remove from heat, skim and ladle into glasses. Add melted paraffin over top.
Have all ingredients at room temperature. Mix all together except nuts with wooden spoon. Store in airtight container in refrigerator; keeps well or mold into football or basketball and roll in chopped nuts. Serve with fancy crackers or Melba Toast.
Saute onion, celery, carrots and butter for 10 minutes. Add flour. Stir well and cool 1 minute. Combine broth and half and half; stir into vegies. Cook over medium heat until bubbly. Stir in salt, pepper and chicken. Pour into casserole. Top with Basic Pastry. Bake at 400° for 40 minutes.
Let nonvegetable ingredients come to a boil for 2 minutes. Pour over the chopped cabbage while it is hot. Let set overnight in the refrigerator. Cover and stir 2 or 3 times during its refrigeration.
Put beef, onion, bell pepper and celery in a Dutch oven; cover and steam over medium heat until the meat turns white. Stir occasionally, breaking meat up with a fork. The meat may be mashed fine or left in bite-size chunks, as desired. (To reduce the fat content, drain the meat mixture at this point.) Add tomatoes, beans, salt and pepper. Bring to a boil. Add cabbage, pushing cabbage under the liquid. Cover and simmer about 20 minutes. Adjust seasoning. This freezes well and gets better every time it is warmed over.
Fry onions, garlic, parsley and bay leaves in olive oil, until onions are browned slightly. Add meat and continue to fry until the meat is well cooked. Force tomatoes through a colander to remove seeds. Combine strained tomatoes with tomato paste, water, soda and seasonings and add to meat. Cover and simmer for about 3 1/2 hours. Add cheese and continue cooking 1/2 hour. Serve very hot over spaghetti.
Scrub, boil and cook potatoes. Peel and dice. It is best to make white sauce for 10 pounds of potatoes at a time: So melt in	a saucepan one cup of margarine and blend in one cup of flour until smooth. Stir in 2	quarts of milk and continue stirring until thick and bubbly. Place approximately 10 pounds potatoes (diced) in an 18 x 25 x 2-inch pan. Cover with cheese, 1 to 1 1/2 pounds per pan. Bake at 350° for 60 minutes.	One pan serves 25 people.
Mix the cream with 1 tablespoon of sugar and the grated lemon peel. Whisk until it forms stiff peaks. Gently stir in the wine. In a separate bowl beat the egg whites until stiff, add remaining sugar and beat well. Fold into the whipped cream. Spoon into small cups or glasses, chill for at least 1 hour before serving. Serves 6.
Mix the jello with 2 cups of hot water. Add pineapple juice, sugar, almond extract, frozen lemonade and can of water. Chill until ready to serve. Add 2 bottles of ginger ale and frozen strawberries.
Break crackers into 4 pieces. Mix all ingredients; let set overnight. Fry by the teaspoonfuls in butter or oil.
In a small mixing bowl, mix cornmeal, salt and soda. In a large bowl, combine remaining ingredients. Blend in cornmeal mixture. Pour into a 12 x 7 1/2 x 2-inch greased baking dish. Bake at 350° for 35 to 40 minutes.
Mix all ingredients together. Bake at 350° for 50 minutes. To make chicken dressing, substitute chicken for squash.
Salt and flour pork chops. Brown in a small amount of oil. Put all other ingredients in a casserole dish and place chops on top. Cover tightly with foil and bake at 350° for 1 hour.
Mix all but pecan chips and parsley flakes with an electric mixer. Place and shape into a ball. Cover with pecan chips and parsley flakes.
Beat cream cheese with electric mixer until fluffy and smooth. Add mayonnaise; blend well. Fold in pineapple and nuts. Chill several hours and serve with crackers (Wheat Thins).
Preheat oven to 350°. In medium saucepan, heat margarine, sugar and water until sugar melts. Cut shortening into flour until mixture resembles coarse corn meal. Add milk and stir with a fork only until dough leaves sides of bowl. Turn out and knead just until smooth.
Combine water, sugar and cream of tartar. Cook for 1 minute. Add Ritz crackers. Cook 1 minute more and pour into uncooked pie shell. Cover with crust and bake at 350° for 30 minutes or until brown.
Peel and slice cucumbers. Place cucumbers and onions in glass or plastic bowl. Sprinkle with salt and let sit for two hours. Rinse with cold water. In a bowl, combine sugar and vinegar. Stir until sugar is dissolved. Pour over cucumbers and onions. Place in freezer containers and store in freezer for year-round use.
Drain pineapple, reserving juice; set fruit and juice aside. Sprinkle chicken with curry powder. In a large skillet, brown the chicken on both sides in oil over medium-high heat. Remove and keep warm.
In 9 x 9 x 2-inch baking pan, layer prunes, apricots and undrained pineapple. Combine cherry pie filling, water and dry white wine. Pour over fruit. Cover and bake in 350° oven for 1 1/2 hours until dried fruits are tender. Serve warm. Makes 8 servings.
Place oil in 7 x 11-inch baking dish in preheated oven at 350°. Saute meat, onion and celery; add seasoning, corn and peppers. (I use canned slices as those used on nachos.) Set aside. Mix meal, eggs and milk (this mixture should be thin). Combine entire recipe and pour into heated oiled dish. Bake 40 to 45 minutes until golden brown.
Bake cake according to package. As soon as it comes out of the oven, pierce heavily with fork. Mix cream of coconut and Eagle Brand milk together. Immediately pour mixture slowly over cake, allowing it to absorb. Mix Cool Whip and coconut together. When the cake is cool, spread Cool Whip and mixture over the top. Refrigerate.
Mix and put in Bundt or loaf pan (I spray mine with a little Pam). Refrigerate overnight, covered with foil. When ready to turn out of pan or cake plate, set in a pan of warm water for 30 seconds to 1 minute. Makes it easier to remove.
Mix these ingredients in a casserole dish that has a tight lid. Put the lid on and put the casserole in a 275° oven.
In a large skillet, heat first 4 ingredients. Add celery, onions, bean sprouts, mushrooms, tofu and peas or parsley. Cook, covered, just until crisp-tender, about 15 minutes. Combine remaining ingredients. Pour over cooked mixture and stir until thick.
Prepare dressing mix according to directions. Mix meat and milk. Divide into 4 to 6 patties. Flatten meat. Put ball of dressing in center and wrap meat up around ball. Put in casserole. Pour soup, sauce and catsup over balls. Bake 45 to 50 minutes at 350°.
Mix rhubarb and sugar. Let set overnight in refrigerator. Cook rhubarb and sugar over medium heat. Bring to a boil, then simmer 5 to 8 minutes until rhubarb is tender. Add pie filling; cook 10 minutes more. Remove from heat. Blend with hand blender or standard blender unless you prefer chunky jam. Add raspberry jello; stir. Put in jars; cool. Refrigerate or freeze. (Will be runny until cooled.)
Tear lettuce into pieces and cut cauliflower into pieces. Fry bacon and crumble. Layer lettuce, cauliflower, bacon and onion in large dish. Mix mayonnaise, sugar and cheese together; pour over salad. Do not stir. Cover tightly for 24 hours. Uncover, toss and serve. Serves 8 to 10.
Mix sugar and flour, stirring in nuts and butter. Spread on cookie sheet and bake 10 minutes at 350°, stirring often. Line pie plate with 3/4 of mix and drizzle with 1/2 caramel sauce. Fill with softened ice cream and top with the rest of nut mixture and caramel sauce. Freeze. Thaw 10 minutes before serving.
Cream sugar and Crisco. Add unbeaten eggs, one at a time. Gradually add flour, milk and flavoring. Bake in tube pan at 300° for 1 1/2 hours or until brown.
Beat together sugar, eggs, oil, flour, baking powder, salt and anise extract. Roll into small balls. Bake at 350° until done. Mix water and confectioners sugar together to make a light paste. Dip cookies in paste and then in jimmies.
In a small bowl, dissolve yeast in warm water. In a large bowl, blend butter with sugar, then stir in the yeast mixture and egg. Add flour, stirring until just blended. Store covered in refrigerator at least 2 hours before using, or up to 5 days.
Place the mushrooms and cayenne in a 2-quart casserole. Cook on High for 3 to 4 minutes, or until tender, stirring once. Sprinkle with parsley.
Put chicken breasts, soy sauce, cornstarch, sugar and ginger in small bowl. Let stand for 1 hour. Heat a small amount of oil in bottom of wok. Brown chicken for 3 to 4 minutes. Add peas, water chestnuts, onions and mushrooms. Serve over cooked rice.
Saute onion in butter. Mix kraut with onion in skillet; add bay leaf, salt and pepper to cover. Simmer slowly until tender, stirring occasionally. Let cool. Unroll crescent rolls. Tear on perforation. Place triangles with wide part toward you. Place some kraut mixture on crescent roll, rolling up away from you. Place on cookie sheet, brush with beaten egg and bake 15 minutes at 350° or until golden.
Cook macaroni in boiling water for 15 minutes. Drain. Meanwhile, brown meat in the butter, onion, salt and flour. Blend in the wine (wine is impossible to duplicate). Stir in chili sauce, diced green pepper and Worcestershire sauce. Bring to a boil over medium heat, then toss with the cooked macaroni. Fold in the cheese, reserving some for garnish.
Brown meat and stir in soup, water, rice, tomatoes and peas. Simmer 25 to 30 minutes or until rice is tender. Add more water if it gets too dry before done. Top with cheese. Cook on low until cheese melts. Serve hot.
Melt olive oil in Dutch oven. Add paprika and mix. Add beef chuck, cut into 1-inch cubes. Saute meat until brown. Sprinkle onion soup mix over the meat. Pour 3 cups of water over the meat. Stir in the carrots and celery. Add 1 can of chopped mushrooms. Cover and simmer for 1 hour. Add a little more water. Add flour paste for gravy. Serve over buttered noodles.
Blend sour cream, Miracle Whip and dressing. Mix well. Then add other ingredients and chill.
Brown and drain hamburger. Cook noodles until tender. Blend tomatoes and sauce in blender, then mix with hamburger and heat. Mix seasonings in with hamburger and sauce. Mix Ricotta cheese and sour cream into hamburger and sauce; mix well. Spoon a thin layer of sauce into bottom of large baking pan, then layer of noodles, then spoon sauce on noodles. Sprinkle with grated cheese. Continue layers until noodles are gone making sure the sauce is on top of last layer to keep from burning. Bake at 350° for 1 1/2 hours.
Cut each chicken breast into halves or thirds (depending on size). Rinse under cool water; then dip each piece into a mixture of Italian bread crumbs and Parmesan cheese. Coat well. Fry in a shallow pan in oil until browned. Drain on paper towels. Place in a baking dish and top with Provolone cheese. Pour a thin layer of spaghetti sauce on top. Bake at 350° for 30 minutes.
Layer salad, onions, peas and celery in a 13 x 9-inch casserole dish. Sprinkle cheese on top. Mix the mayonnaise and sugar well. Spread on top of the cheese. Sprinkle with bacon bits or salad toppings. Refrigerate.
Grind the first 4 ingredients together. Drain 1 hour or longer. Combine the vinegar, turmeric, sugar and celery seed with the cucumber mixture. Cook until it turns color, then, while hot, put into pint canning jars and seal. Makes 4 pints.
Saute onion and pepper in oleo. Mix corn, eggs, onion, pepper and corn muffin mix. Pour into 9 x 13-inch pan sprayed with Pam. Put sour cream by teaspoon on top, then sprinkle cheese on top. Bake for 30 minutes at 350°.
Preheat oven to 375°. Generously grease and flour 3 (9-inch) round cake pans. Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally. Cool. Beat egg whites until soft peaks form. Gradually beat in 1/2 cup sugar. Continue beating until shiny, stiff peaks form. Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy. Stir in melted white chocolate.
Mix flour, baking powder, salt and cinnamon. Beat sugar and oil at medium speed until well mixed. Stir in flour mixture. Add eggs, one at a time, beating well after each addition. Stir in carrots, nuts, raisins and 2/3 cup of coconut.
Boil vegetables until they are ready (you can boil all vegetables in 1 pan). Boil eggs hard. Peel skin from herrings, cut them along the spine. Take all bones away. Cut herring meat into very little pieces and always check for bones. Put herring meat evenly over the bottom of a large dish. If you like onion, you can put little pieces of onion on the herring. Then spread mayonnaise evenly (thin layer). Grind potatoes and make next layer of it. Spread another thin layer of mayonnaise. Use a fork to plane the layers. Then goes carrots (grind, put, spread). Then you do the same with 4 eggs and beets. Spread mayonnaise on the beets and grind 1 egg on top to make the dish beautiful. This salad must look like a cake. Chill for 1 hour in refrigerator.
Combine milk, egg yolks and lemon and beat until well mixed. Pour into pie shell and top with meringue made with 3 egg whites. Sprinkle with graham cracker crumbs and brown meringue at 325° for 10 minutes.
Brown beef and onion; drain. Add tomatoes, paste, salt and thyme. Simmer, uncovered, for 30 minutes, stirring occasionally. Cook macaroni. Drain and stir in egg whites and cheese. Add to meat mixture and put in a 13 x 9-inch dish.
Sift together the dry ingredients. Beat eggs; add milk and fat. Combine with dry ingredients. Bake in well-greased shallow pan in hot oven (450°) for 20 minutes.
Drain all cans of beans; place in large bowl. Add green pepper, celery, pimentos and green onions; set aside. Bring remaining ingredients to a boil in a heavy saucepan; boil for 5 minutes. Remove from heat and immediately pour over vegetables. Refrigerate several hours or overnight.
In large pan, mix all ingredients. Add water to just cover ingredients. Bring to boil. Cover and cook over low heat until vegetables and rice are tender. Pour in pretty casserole bowl and sprinkle with grated cheese.
Roll each biscuit out flat and spread with butter, then sprinkle with sugar and a few drops of vanilla flavoring. Roll and place in a baking dish. When all 10 biscuits are rolled, place in a 9 x 13-inch baking pan and sprinkle each roll with sugar. Scatter small amount of butter between rolls. Cover with a quart of sweet milk and bake until bubbling and lightly brown. Bake at 350° and serve warm.
Combine all ingredients and put in 9 x 13-inch pan. Put on top of potato mixture about 1/2 cup crushed corn flakes mixed with 1/2 stick of melted butter. Bake at 350° for 50 to 60 minutes.
Mix all ingredients thoroughly and refrigerate. Pour dressing on prepared salad, slaw, or vegetables just before serving.
Melt margarine in 3-quart casserole dish. Combine sugar, flour, milk and vanilla. Pour over melted margarine. Empty can of peaches (juice included) on top of batter. Sprinkle with 1/4 cup sugar and bake for 50 to 60 minutes in preheated 350° oven. Batter will rise to top during baking to make crust.
Saute onion and garlic in olive oil in a large pan. When done, add whole tomatoes from can (retain juice until later). Cook tomatoes until soft. Add capers, salt and pepper to taste, basil and the remaining juice. Cover and simmer about 1/2 hour.
Simmer on low heat for 2 to 3 hours or in slow cooker on low for 6 to 8 hours. Serves 8 to 12.
Cream shortening, sugars, eggs and vanilla thoroughly. Sift together flour, soda and salt. Add dry ingredients gradually to creamed mixture; mix well. Stir in 1/2 cup candies; reserve remaining candies for decorating. Drop by teaspoon on ungreased baking sheet. Decorate tops of cookies with remaining M&M's. Bake at 375° for 10 to 12 minutes or until golden brown. After baking, some of the candies may be cracked. Makes about 6 dozen.