HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry onion in 4 tablespoons butter. Add flour and water. When thick add Cheez Whiz. Combine sauce with broccoli. Add eggs. Pour into greased casserole. Top with buttered cracker crumbs using the remaining 2 tablespoons of butter. Bake 45 to 50 minutes at 350°.
Combine all, except the chili powder. Simmer 3 to 4 hours or until the meat is tender. Remove the bay leaves and garlic cloves. Add chili powder and simmer 20 more minutes. Serve with separate bowls of cabbage or lettuce, green onion, oregano, radishes and limes. Let each guest top the stew with their choice of condiments. Flavor is richest if stew is made a day ahead and reheated.
Boil chicken until tender. Cool in broth. Remove chicken from bones and cut into small chunks. Cut celery, pickles and eggs into very small pieces. Slice stuffed olives. Mash pimento into smaller pieces, using a fork. Combine all ingredients. Add garlic powder and Accent. Use enough Miracle Whip to moisten, usually 2 or 3 heaping tablespoonfuls. Salt to taste.
Let cheese get to room temperature. Mix together all ingredients, reserving a few bacon bits. Roll into a ball. Roll the cheese ball in the reserved bacon bits to coat it.
Mix the first 6 ingredients and put in a baking dish. Just before baking, add milk and cornflakes. Bake for 25 to 35 minutes at 350°, or until heated through.
Sprinkle yeast in water and let stand for 3 minutes, then add salt, sugar and egg. Beat with fork until egg is combined with water and yeast. Add flour and let dough stand for 5 minutes. Grease large cookie sheet or 2 pizza pans with plenty of oil. Spread dough on pans (for thicker crust, let dough rise 10 minutes). Bake at 350° until golden brown. Great with Ragu Garden Style sauce, Mozzarella cheese and other desired toppings.
Mix softened cream cheese with sour cream, taco mix and Tabasco with mixer. Spread mixture on dish.
Melt butter in casserole dish. Arrange pork chops in prepared dish. Sprinkle with soup mix, rice and green pepper. Spoon catsup over top. Drizzle with Worcestershire sauce. Pour water over all. Bake, covered, at 325° for 1 hour or until brown.
Mix first 4 ingredients. Then add next 7 ingredients. Pour in buttered baking pan. Sprinkle with topping (next 3 ingredients). Cover with chopped nuts and dot with 1/2 pound butter. Bake at 350° for 30 to 45 minutes until top springs back.
Melt the butter in a large pan. Add onions. Cook over low heat for 10 to 15 minutes, stirring occasionally. Onions should become soft and have rich brown color. Add the stock and bring it rapidly to a boil. Lower heat and simmer about 10 minutes. Meanwhile, cut the bread into thin slices. Spread with butter and toast under the broiler until crisp. Arrange some of the toast on the bottom of an ovenproof soup tureen or bowl. Sprinkle the toast with 1/2 the grated cheese. Season with pepper. Gently pour on the onion broth. Float second layer of toast on the broth. Cover with remaining cheese. Place the bowl under broiler until cheese begins to bubble and brown. Serve immediately. Serves 2.
Mix thoroughly in a good natured pan. Sprinkle a little sympathy evenly over the top. Bake at any temperature for as long as you like. And remember to serve large helpings and serve them often.
Thoroughly combine eggs, sugar, butter, lemon juice, rind and vanilla. Pour filling into pie shell. Bake in 350° oven for 40 to 45 minutes. Cool before serving.
Mix all ingredients together and pour over chuck roast in roasting pan. Bake at 350° for approximately 6 hours. Shred meat with a fork and serve. May be made ahead and frozen, adding water as necessary, when reheating.
Disjoint wings and remove tips, making 2 pieces (about 30 pieces). Deep-fry in pot or deep skillet, a few at a time, until crisp (about 8 to 12 minutes). Drain. Brush liberally with sauce.
In saucepan, melt 1 stick butter. Add flour and cook several minutes, stirring constantly. Add hot chicken broth gradually and then add milk, cream and sherry. In skillet, melt the other stick of butter. Saute in the onions, green onions and parsley until soft. Add to milk mixture, then add corn, crabmeat and season to taste. Heat but do not bring to a boil.
Combine the first 6 ingredients and cook about 10 minutes. Add the last 2 ingredients and heat thoroughly.
In a 5-quart heavy pan, saute in oil onions, carrots, celery, garlic and parsley about 10 minutes until lightly brown. Add beans, turning over to coat well. Add water and tomatoes, bouillon cubes and thyme. Cook over low heat about 1 1/2 hours until beans are soft. At this point add salt if needed. Take out about 1/3 of the beans and puree in blender. Return to the soup. Serves 6.
Remove chicken from bone and cut into pieces. Melt margarine and mix with stuffing. Layer bottom of dish with 1/3 stuffing. Add half of chicken. Mix chicken soup with half of stock. Pour over dish. Spread 1/3 of stuffing and remaining chicken over this. Mix celery soup and half of stock. Pour over all. Spread remaining stuffing over top. Bake at 350° for 45 minutes.
Mix all ingredients. Pour into a 9 x 13-inch pan. Bake at 325° for 50 to 60 minutes. Top with Cool Whip.
Grease 8 x 8 x 2-inch baking pan. Stir together flour, baking powder and salt. Melt margarine in 2-quart saucepan. Remove from heat. Stir in peanut butter until blended. Stir in sugar, egg and vanilla, beating well. Mix in flour mixture. Fold in chocolate chips. Turn into prepared pan. Bake at 350° for 25 to 30 minutes.
Line cookie sheet and sides with aluminum foil. Place 40 soda crackers in pan. Boil butter and brown sugar for 3 minutes. Pour over crackers. Bake in 400° oven for 5 minutes. Sprinkle chocolate chips on mixture and smooth out. Put in refrigerator to sit. Cut by crackers or break into pieces.
Mix sugar, butter, eggs and vanilla for 15 minutes (no less). Spread mixture evenly in graham cracker crust. Spread sliced bananas over filling. Spread pineapple over bananas. Spread Cool Whip over pineapple. Sprinkle nuts and maraschino cherries on top. Refrigerate overnight.
Stir ingredients together real good and pour into a lightly greased 13 x 9 x 2 in. pan. Bake at 400 degrees for 45 minutes.
Cream sugar and butter. Add eggs, one at a time. Sift flour and baking powder together 4 times. Add flour and buttermilk alternating. Add flavorings. Bake at 300° for 1 1/2 to 2 hours.
Cut top & center out of french bread. Mix all ingredients together & stuff into bread. Then put top back on bread. Cover tightly with tin foil & bake at 350 degrees for 1 hour. Slice while hot & serve.
Combine potatoes with onion, eggs, flour and salt. Drop mixture from tablespoon into skillet containing hot fat. Flatten each cake with back of spoon. Fry to a deep golden brown on each side. Makes about 8 pancakes.
Mix sugar, cocoa and flour until well blended. Add eggs and milk alternately. Mix well. Add margarine, coconut and vanilla. Blend well. Pour mixture into pie shells. Sprinkle tops with chopped nuts. Bake at 350° for 30 minutes.
Mix above ingredients on a large bowl. Pour into 9 X 13 inch pan. Bake at 350° for 35 to 40 minutes or until eggs are set and top is light brown.
Brown meat; drain. Add liquids and spices; bring to boil. Add beef base; stir well. Add diced potatoes and vegetables. Simmer until tender (approximately 45 minutes).
In a large bowl, sift together flour, sugar, powder, soda and salt. Stir in whole-wheat flour, corn meal and raisins; set aside.
Cream shortening, sugar and salt. Pour boiling water over this. Add eggs. Dissolve yeast in lukewarm water and add to the mixture. Stir well. Add flour, baking powder and baking soda. Refrigerate in covered dish for about 3 hours. Roll out and let rise before baking. Bake at 400° for 10 minutes.
Mix dry ingredients together. Add Crisco and blend with hands until coarse. Add enough cold water to make dough. Pat out on floured cloth and cut out. Makes about 20 to 22 biscuits. Bake at 375° on sprayed pan until golden brown.
Remove and discard the neck, giblets and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with first 8 rub ingredients or your favorite barbecue rub.
Place roast on a large piece of aluminum foil. Pour soup mix over and add soup (undiluted). Bring ends of foil together and lightly gather so juice cannot escape. Cook in 325° oven for 2 hours. Very good and easy to fix.
For each pound of fruit, use 3/4 to 1 pound sugar. Peel a lemon; leave some white on it. Slice thin. (Use 2 cups of water.) I don't use any, but let sugar stand on fruit overnight, to make it's own juice. Put a layer of fruit, then a layer of sugar. Do not cover; simmer for 2 hours or until fruit is tender. Put in sterilized jars and seal.
Boil potato; peel and dice finely. Break up salmon and remove skin and bones. Add beaten egg, salt, pepper and diced potatoes to salmon. Mix well and form into patties. Coat with corn meal. Gently place into a skillet of heated oil and cook until golden brown on both sides. Remove from skillet and drain on paper towels.
Cream peanut butter and cream cheese until smooth. Add milk and powdered sugar gradually. Fold in Cool Whip and pour into 3 graham cracker crusts, plain or chocolate. Sprinkle with peanuts and drizzle with chocolate syrup.	Freeze until ready to serve. Makes 3 pies.
Dissolve Jell-O in boiling water; let cool. Mix the dissolved Jell-O, cake mix, 4 eggs, lemon extract and oil together. Pour into a greased and floured 12 cup Bundt pan. Bake at 350° for 60 minutes.
Pour refried beans in a saucepan with a couple of tablespoons of oil, 2 tablespoons of jalapeno juice and a few jalapeno pieces. Cook this mixture until bubbly. Place all 8 flour shells on a cookie sheet. Add in layers on the shells: refried beans, tomatoes, black olives, a few jalapenos, and top with Cheddar cheese. Fold by bringing up the bottoms of shells and folding the two sides over; hold in place with toothpick. Bake at 350° until cheese browns or shells are crisp. Good reheated in microwave.
In large mixer bowl, on low speed, combine cake mix, 1 egg, oleo and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15 x 10-inch jelly roll pan.
Cook hamburger until light gray, stirring constantly. Add remaining ingredients. Place in casserole. Bake at 325° for 1 hour.
Red Layer: Dissolve Jell-O and sugar in boiling water. Add frozen berries and juice. Stir until berries thaw, then chill until partially set.
Add all dry ingredients; add eggs to milk and combine with dry ingredients. Blend in shortening last. Pour into a greased 8-inch square pan. Bake at 400° for 25 minutes.
Brown sausage. Remove meat from pan and saute onion and celery in grease from sausage. Put in casserole; add remaining ingredients. Salt and pepper to taste. Bake for 1 hour at 350°. Stir a few times during baking.
Cook noodles as directed on package. Drain. Place a layer of noodles in a buttered 2-quart casserole. Add a layer of crabmeat, then a layer of cottage cheese and half of the mushrooms. Melt butter in saucepan. Add flour to make a paste. Remove from heat and add milk and salt, stirring to blend. Cook until smooth and thickened; stir in chives. Pour half of sauce over casserole. Repeat layers, ending with sauce. Sprinkle with toasted almonds. Bake 35 to 40 minutes.
Cook the cake in a Bundt pan at 350° for 50 to 60 minutes.
Heat milk and sugar; beat eggs and add to creams. Add vanilla; stir well. Add Junket tablets that have dissolved; stir well. Put in ice cream freezer and place paddle. Do not disturb for 10 to 12 minutes, until it forms a custard, then freeze it. Makes 1 gallon.
Mix all together and put into casserole to bake at 350° for 50 minutes or until knife inserted in middle comes out clean. Can be made ahead of time in refrigerator until ready to make.
Add cinnamon sticks to coffee. Let cool. Remove cinnamon sticks. Add softened ice cream and vanilla to coffee. Blend with wooden spoon until well mixed. Float whipped cream on top. Sprinkle with fresh ground cinnamon. Serve from punch bowl into tall glasses filled with crushed ice.
Combine ingredients. Cover and refrigerate at least 1 hour before serving. (Also used as dip for taco chips.) Makes about 2 cups.
Brown beef and onion; drain. Combine soup, green chilies and beef. Layer tortillas, beef mixture and cheese alternating layers (about 3 layers), ending with cheese. Bake at 350° until cheese is bubbly.
Boil chicken until tender. Retain broth; remove bones and cut chicken into bite size. Combine chicken, enchilada sauce, mushroom soup, onion, garlic salt and pepper. Grease baking dish and line with Fritos. Add chicken mixture. Sprinkle with grated cheese. Cover with Fritos. Pour 1 cup chicken broth over chicken mixture. Bake in 350° oven for about 30 minutes.
Spread Texmati brown rice in greased 2 1/2 qt. casserole dish. Top with remaining ingredients, layering in the order given. *Bake at 350 degrees for 30 minutes. Serves 6.
Combine ingredients. Use enough milk to make a medium-thin batter. Mix well. Bake in a 9-inch iron skillet, dusted with cornmeal. Bake at 450° for 30 minutes or until done.
Combine first 6 ingredients in a bowl, mixing well. Press into skillet. Layer with tomatoes and cheese. Cook over medium heat (or campfire) until cooked through.
Cream shortening and sugar. Add egg and beat. Add sifted dry ingredients and vanilla. Mix until smooth. Use cookie press. Bake at 350° for 8 to 10 minutes.
Take off leaves of lettuce. Spread peanut butter on individual pieces of lettuce. Sprinkle with raisins. Roll up; put toothpick in center to hold. Serve cold.
In a mixer bowl beat together cream cheese, butter or margarine and vanilla until light and fluffy. Gradually add powdered sugar, beating until smooth. Spread over cooled cake. Sprinkle with nuts, if desired.
Mix sugar, flour and salt together in a large bowl. Mix margarine, cocoa and water in a medium saucepan. Bring to boil and add immediately to dry ingredients. Add sour cream, eggs and soda; mix well. Pour into greased and floured 10 1/2 x 15 x 1/2-inch pan. Bake 25 to 30 minutes at 350°.
Make syrup of sugar, water, cinnamon and nutmeg; add butter. Pare and core apples; slice thin. Make your favorite pie dough recipe; roll 1/4-inch thick and cut in 5-inch squares. Sprinkle generously with additional sugar, cinnamon and nutmeg and dot with butter. Fold corners to center. Pinch edges together. Place 1-inch apart on greased baking pan. Pour syrup over. Bake at 375° for 35 minutes.
Thaw peas, do not cook. Combine with onion and celery. Fold in sour cream and add bacon and nuts; chill. Makes 4 to 6 servings. It's called Pig because it is so good, you make a pig of yourself eating it.
Preheat oven to 450°. In large plastic bag, mix all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking pan. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish with chopped parsley. Serves 8.
Pound meat slices with steak mallet to 3 x 4-inch. Spread mustard thinly over meat. Sprinkle with salt, pepper, pickles, bacon and onions. Roll up; secure with skewers or string. Brown rolls in butter. Place seam side down in roaster with small amount of water. Cover. Bake at 350° for 1 1/2 hours or until tender. Add sour cream before serving.
Butter a 9 x 13-inch cake pan. Rip up the slices of bread and scatter them around the bottom of the pan. Mix the milk and the eggs and pour over the bread, then pour on the soup. Grate the cheese. After putting your sausage on, sprinkle with cheese.
Cream shortening and sugar. Add eggs and set aside. Make a paste of cocoa and food coloring; add to creamed mixture. Add buttermilk alternately with flours mixed with salt. Add vanilla. Combine baking soda and vinegar and add to batter. Blend well. Turn into 2 lightly greased and floured 8 or 9-inch cake pans. Bake at 350° for 25 to 35 minutes. Cool slightly, then turn out on rack. Cool completely before frosting.
Mix all ingredients together. Pour in greased 8 x 8-inch pan. Bake at 350° for 40 minutes or until golden brown.
Let cream cheese soften at room temperature. Beat until fluffy. Gradually add milk. Stir until blended. Pour into crust. Chill 2 to 3 hours before garnishing. Top with cherries. (Cherry Glaze.)
Saute onion and brown meat, add chili con carne, olives, tomato sauce and 2/3 3/4 cheese in greased casserole. Put layers of tortillas and meat mixture and with layers of tortillas. Sprinkle top with cheese and onions. Bake 3/4 hour at 350°.
Remove stems from mushrooms. Place mushrooms on lightly greased cookie sheet. Cut Feta cheese into tiny cubes and place in caps. Heat bacon slowly until translucent and loses much of its fat. Cut bacon into as many pieces as you have mushrooms. Cover mushrooms with bacon and bake 8 to 10 minutes at 350°.
Mix cream cheese; blend in mayonnaise and lemon juice. Combine fruits, pecans and sugar. Stir cream cheese and mayonnaise mixture into fruits. Fold fruit mixture into whipped cream. Pour into freezing tray. Freeze in refrigerator freezing compartment.
Combine the first 4 ingredients. Add the oil, flour, egg yolks and vanilla. Mix well. Whip the egg whites and cream of tartar. Beat until very stiff peaks form. Pour egg yolk mixture over stiffly beaten egg white mixture. Fold gently. Bake in tube pan at 325° for 55 minutes, then at 350° for 10 minutes.
Brown chicken on all sides in 5-quart Dutch oven using fat. Remove chicken to bowl. Add giblets to fat; brown well. Spoon off all fat. Add celery; cook 1 minute. Stir in water, salt and pepper. Return chicken to Dutch oven. Heat to boiling. Cover; simmer for 20 minutes. Add potatoes; cook 10 minutes. Add beans; cook until tender. To serve, debone chicken. Cut into chunks.
Cook meat until it loses its red color and drain. Add tomatoes, tomato paste, onion and water. Stir in sugar, garlic salt, oregano, Italian seasoning and pepper. Simmer slowly for 30 minutes. Combine macaroni and cottage cheese.
Mix cabbage and onion together. Blend the rest of the ingredients and pour over cabbage mixture. Toss until coated and chill before serving. Makes 6 to 8 servings.
Cream shortening, sugar, eggs and vanilla. Add dry ingredients alternately with milk; mix well. Drop on cookie sheet and bake at 375° for 15 minutes. (These are a soft cookie.)
Cream together oil, sugar and eggs. Sift flour, baking soda and salt. Mix all together with a slotted spoon. Stir in rest of ingredients. Bake in a 9 x 13-inch pan at 350° for 45 minutes. Punch holes all over top of cake while hot and put Topping over.
Preheat oven to 350°. In a heavy skillet, cook oil, garlic and red pepper flakes over medium heat about 1 minute. Remove from heat. Add peanuts and stir until well blended. Pour peanut mixture onto a baking sheet. Bake about 20 minutes, stirring occasionally. Bake to lightly browned. Sprinkle paprika and chili powder over peanuts and stir. Allow peanuts to cool completely. Yields 6 cups peanuts.
Mix everything together; put in iron skillet. Cover with ketchup. Bake at 350° for about 1 1/2 hours or until middle is done.
Combine cooked meat and mushroom soup in a saucepan. Heat; do not boil. Add sour cream and toss lightly. Serve over cooked noodles or brown rice. Serves 2 to 4 people.
Combine all ingredients in blender and blend until smooth and garlic is minced. Chill in cruet or covered container. Makes 1 2/3 cups dressing.
Heat the oil in a heavy saucepan or casserole and saute the onion, garlic, and peppers until the onion is soft. Add the meat and all the other ingredients except the tortillas. The liquid should barely cover the meat. Add a little more stock, if necessary. Cover, and simmer gently until the beef is tender, about 2 hours. If using tortillas soak them in cold water, squeeze them out, and crumble like breadcrumbs. Add to the casserole and simmer, uncovered, until the sauce is thickened. If using masa harina or cornmeal, mix it with a little cold water and stir into the stew, cooking just until the sauce is thickened (cornmeal will take a few minutes longer to thicken). Serve the stew on a bed of Arroz Guatemalteco (rice, Guatemalan Style).
Mix Crisco, sugar and eggs with a mixer. Stir in the remaining ingredients. Pour into a jelly roll pan which has been sprayed with cooking spray. Bake in a preheated oven at 375° for 25 to 30 minutes. (It is necessary to stir in part of the ingredients so as not to put too much air into the mixture.)
Mix ingredients except graham cracker crumbs. Refrigerate 1 hour. Roll into balls. Roll in graham cracker crumbs. Place on baking sheet. Refrigerate 1 hour more.
Melt chocolate in hot water with red food coloring and soda. Stir and set aside. Cream together just until fluffy, sugar, shortening, eggs and salt. Add alternately, by thirds, the flour and sour cream. Add chocolate mixture and beat at medium speed for 2 minutes. Bake at 350° for 25 to 30 minutes in 9 x 13-inch pan.
In a large saucepan, melt butter or margarine. Add onion, garlic, parsley, bay leaf, oregano, thyme, pepper and celery. Cook until softened. Add tomato or stewed tomatoes. Simmer for about 10 minutes, stirring constantly. Add the crab meat and cook until the crab is fully warm. Serve over cooked rice.
Cook cabbage in salty water for 10 minutes; drain and separate leaves. Mix ingredients together. Put in oven at 350° for 40 minutes; add thin slice of salt pork on top of each cabbage. It will add taste and also keep the leaves from drying up. Do not put too much salt, if using salt pork.
Brown onion and meat. Spoon off excess fat. Add next 5 ingredients. Simmer, uncovered, 30 minutes. Stir occasionally. Cook noodles in large amount of water until tender, about 12 minutes. Drain and rinse. Combine remaining ingredients, except Mozzarella cheese. Place noodles in cake pan in layers of cottage cheese, Mozzarella and meat sauce between. Repeat until all lasagna is used. Put remaining cheese and meat sauce on top. Bake at 375° for 30 minutes. Let stand 10 minutes before cutting.
Mix all ingredients together. Drop from teaspoon on greased cookie sheet. Bake for 8 minutes at 350°.
Heat oven to 400°. Spray a 1-quart casserole with nonstick cooking spray. In a 1-quart saucepan, combine cheese spread and milk. Cook over low heat, stirring occasionally to prevent sticking, until cheese melts.
Combine flour and sugar. Add eggs, milk, margarine and vanilla. Mix well and stir in coconut. Pour into a deep dish 9-inch pie plate. Bake at 350° for 30 to 35 minutes until golden brown. Makes 10 to 12 servings.
In a large enough pot, fry bacon crispy, add 2 cups cold water, stirring in salt, add grits, then add enough cold water to barely cover grits. Let	cook slowly until firm. Serve while hot.
Brown chicken in skillet; put in bottom of a flat pan. Add onion, carrots and potatoes. Pour undiluted mushroom soup over and bake at 350° for about 1 hour.
Cook spaghetti; drain. Keep warm. Saute garlic and onion in butter for 2 minutes. Add cauliflower, spinach, salt and pepper. Cook about 8 minutes, stirring until veggies are tender and crisp. Add cream. Heat to boiling. Stir in Parmesan cheese. Toss with spaghetti over medium heat until spaghetti is heated through. Serve at once.
Pop corn. In a large saucepan, combine brown sugar, margarine, syrup and salt. Boil together 4 to 5 minutes. Remove from heat. Add soda and stir well. Pour over popped corn in large roaster pan. Mix well. Spread caramel corn on cookie sheets. Bake in a 200° oven for 1 hour. Stir every 15 minutes. When cool, store.
Mix first 2 ingredients and put on tray. Mix next 3 ingredients for second layer. Mix next ingredients for top layer. Cover with Cheddar cheese, diced tomatoes, sliced olives, green onions and finely chopped lettuce, if desired.
Mix first 5 ingredients and let stand overnight. Rinse in cold water and drain. Add remaining ingredients and simmer for 30 minutes. Pack hot and seal. Makes 6 pints.