HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll pieces of meat (which has been cut into 1 1/2-inch cubes) into mixed flour, salt, pepper and paprika. Brown in fat or oil. Add chopped onion and brown. Sprinkle remaining flour mixture over meat and brown. Add enough water (hot) to cover. Simmer for 2 hours. Add vegetables but not peas. Cook for 35 minutes. Then add peas until tender, if frozen about 10 minutes. Add chopped parsley and serve. Serves 4 to 6.
Combine condensed soups, broth and tomatoes. Set aside. Oil a 3-quart casserole. Layer half of tortillas, half of chicken, half of onion and bell pepper and half of cheese in casserole. Pour half the soup mixture over layers. Repeat layers and pour remaining soup mixture over top with remaining cheese. Sprinkle with chili powder and garlic salt. Bake at 350° for 30 to 45 minutes.
Sprinkle salt over vegetables. Let stand overnight. Rinse with cold water and drain. Combine the rest of ingredients and simmer all until tender. Pour into jars and seal hot. Makes approximately 8 quarts.
Layer first the 2 cans of bean dip and jalapeno dip. Add the jalapeno dip to your desired consistency. Second layer, mix the sour cream and taco seasoning; spread over your first layer. Then spread the nacho and taco shredded cheese over the second layer. Chop green onions and spread on third layer, then the tomato. Then, if desired, salsa and peppers may be added or placed on the side.
Put the drained, crushed pineapple into a 3-quart bowl. Add the Jell-O powder and stir until dissolved. Add the cottage cheese and stir well. Add the Cool Whip and stir well.
Soften oleo. Add oil and buttermilk. Mix with electric mixer until fluffy.
Cream butter in a large mixing bowl. Gradually add sugar, beating well. Add egg and beat well.
Cook meat and onions in a large frying pan (drain if necessary). Add tomato soup. Pull tomatoes into small pieces and add with juice to pan. Add macaroni and pepper; simmer 15 minutes. Add pork and beans; simmer an additional 15 minutes. After beans are added, mixture will thicken. Serves about 6.
1. Heat oven to 375°. 2. Unroll dough in four rectangles. Place in a 15 X 10 X 1 inch jelly roll pan. Press unto bottom and halfway up sides of pan to form crust. Press perforations to seal. 3. Bake 10 minutes. 4. Mix salad dressing, juice, and pepper until well blended. 5. Add cheese, crabmeat, green onion, and parsley and mix lightly. 6. Spread mixture over crust. Continue baking 12 to 15 minutes or until cheese is melted. Let stand 5 minutes then cut into squares. Makes 24.
Combine eggs, sugar, flour, margarine and vanilla; blend well. Stir in chocolate chips and pecans. Pour into pastry shell. Bake at 325° for 50 minutes.
Bring to rolling boil. Stir constantly. Slowly add another cup of cream or milk and cook until hard ball stage. Pour in pan.
Bring to boil 2 cups sugar and 1 cup water. Add other ingredients, except strawberry soda and food coloring.
Place apples in a 1-qt. baking dish coated with nonstick cooking spray. In a small bowl, combine sugar, cinnamon and vanilla; mix well. Sprinkle over apples. Cover and bake at 350° for 40-45 minutes or until apples are tender. Uncover and mash with fork. Serve warm.
Slice cheese into sticks 1/2-inch thick; coat with flour. Dip in eggs and oil and crumbs to coat. Arrange on wax paper lined plate. Chill for 1 hour or longer. Fry in 2-inch deep oil at 380° until golden brown.
Cook macaroni in boiling water for 10 minutes. Add broccoli and carrots and cook until macaroni is tender, 2 minutes longer. Rinse under cold water to cool; drain.
Preheat oven to 350°.	Generously butter a 1 1/2-quart casserole dish. Vigorously beat eggs and sugar together in large bowl. Stir in all remaining ingredients except whipped cream. Pour into	prepared casserole dish and bake 1 hour, until barely firm.	Serve tepid, garnished with whipped cream.
Mix the margarine, granulated sugar and flour together until crumbly. Add nuts. Pack into a 13 x 9-inch pan. Bake for 20 minutes in a 350° oven. Cool. Mix the cream cheese and powdered sugar until creamy. Add the Cool Whip. Spread on top of baked mixture.
Sprinkle chicken with onion salt and lemon pepper. Prepare rice. In medium skillet over medium heat, cook chicken in butter about 20 minutes or until tender. Remove to platter and keep warm.
Cook macaroni; drain and set aside. Melt butter; saute onion. Stir in soup. Gradually blend in water; stir in herbs and tuna. Cook over low heat for 10 minutes. Remove from heat. Add 1/4 cup cheese. Add macaroni. Put into a casserole dish. Top with remaining cheese. Bake at 350° for about 15 to 20 minutes. Serves 4.
Grate 1/2 teaspoon orange peel; set aside. Section oranges, reserving juice. Halve and pit plums. Drain pineapple, reserving 1/4 cup syrup. Combine fruits and orange juice. Heat pineapple syrup, brown sugar and orange peel until sugar dissolves. Stir in rum flavoring. Pour over fruits. Stir; chill. Garnish with coconut. Serves 8.
Combine eggs, pumpkin, sugar, spices and salt. Gradually add evaporated milk. Mix well. Pour into unbaked pie shell. Bake at 350° for 40 minutes or until knife inserted near center of pie comes out clean. Cool.
Mix chicken, broth, soup and vegetables. Spread into large, shallow baking dish. Mix flour, margarine and milk; pour over chicken mixture. Bake at 400° for 45 minutes, or until golden brown.
Fry bacon slices until crisp. Drain and crumble. Set aside. Place onions in skillet. Brown slightly. Add sugar, mustard, garlic powder, salt and vinegar. Cook for 20 minutes, covered. Add onion mixture to beans. Add crumbled bacon. Pour into crock-pot and cook on low for 1 hour. Makes 12 servings.
Mix all ingredients, except beef, until hot. Add beef. Serve on hamburger buns.
In a 1 quart microwave-safe casserole dish, stir together pork and beans, molasses, onion, mustard and ginger. Cook covered on High for 3 to 4 minutes or until heated through, stirring once. Sprinkle with bacon pieces. Makes 4 servings.
Break the egg in a 1-cup measure; beat. Finish filling cup with milk. Mix the flour, sugar, salt, baking powder and Crisco. Add liquid. Handle lightly. Pat out on floured board. Cut; place on ungreased cookie sheet. Bake at 450° for 15 minutes.
Combine all ingredients except oil. Drop by tablespoon into hot oil. Cook until golden brown.
Drain beets and save 1/2 cup of beet juice. Combine first 5 ingredients in a saucepan; heat to boiling. Add sliced cooked beets and simmer 10 minutes. Pack beets into a jar and pour syrup over the beets. Store in refrigerator.
Chill liquids before mixing. Separate egg whites and yolks. Beat yolks. Add sugar. Stir in whipped cream, milk and cream. Beat egg whites and fold in. Dust with nutmeg. Chill. Makes 10 servings.
Beat eggs well. Add sugar and melted shortening and beat again. Add well chopped prunes. Add milk and sifted dry ingredients. Bake in layers for 25 minutes at 350°.
Drain apples, reserving liquid. Place apples into a 9 x 12-inch baking dish. Sprinkle with mixture of cinnamon and 3/4 cup sugar. Pour 1 1/8 cups reserved liquid over top. In a bowl, sift remaining 1 cup sugar with flour. Thoroughly mix in the melted oleo. Spread over apples. Bake at 375° for 40 to 45 minutes, until golden brown on top.
Mix first 4 ingredients into bowl. Mix like pie dough crust until crumbly. Put on large cookie sheet and bake at 350°. Watch and stir often until light brown. Remove from oven and put 2/3 of this in 9 x 13-inch pan. Let cool. Put pudding on top of crust, then Cool Whip. Put rest of crumbs on top. Refrigerate.
Mix all ingredients together except peanut butter. Add peanut butter, chocolate chips, oatmeal, M&M's and pecans. Drop on greased sheets and bake at 350° for 10 to 13 minutes.
Separate crescent rolls. Place a small amount of chicken at the wide end of each roll and roll them up. Seal and place seam side down in a greased 9 x 13-inch pan. Thoroughly combine the soup and milk; pour over rolls. Sprinkle with cheese and bake in a 350° oven for 20 to 30 minutes.
Melt chocolate over hot water; let cool. Sift flour with soda and salt; set aside. In large bowl, beat at high speed on electric mixer the butter, sugar, eggs and vanilla for about 3 minutes, until light and smooth. At low speed, beat in chocolate. Beat in flour mixture alternately with buttermilk. Beat in water until smooth. Pour into 3 greased pans. Bake for 30 to 35 minutes in a 350° oven. Frost as desired.
In small container, mix gelatin with small amount V-8 juice and heat in boiling water. When completely dissolved, mix with remaining juice. Stir well. Add bell pepper, onion, celery, Worcestershire and Tabasco sauces, garlic salt, salt and shrimp; mix well. Add milk to cream cheese until smooth. Pour into molds. Pour V-8 mixture over cream cheese; chill. Fills 20 molds.
Mix together all ingredients. Form into balls (small). Place on an ungreased cookie sheet. Bake at 300° for 15 minutes. Remove from oven and roll in sifted powdered sugar.
Mix crumbs, nuts, sugar and cocoa; add combined syrup and rum. Using 1 tablespoon for each, shape into balls. Roll balls in additional powdered sugar. Store in refrigerator. Approximate yield: 2 dozen.
Brown and drain beef. Add beef and cheese together in crock-pot until cheese melts. Add salsa. Serve warm with tortilla chips.
Cream shortening, sugar and eggs until light and fluffy. Add flour, bananas and pecans. Spoon batter into greased loaf pan.
Heat water and butter to boiling point in saucepan. Mix in flour at once. Stir constantly until mixture leaves side of pan and forms into a ball, about 1 minute. Beat eggs one at a time, beating until smooth after each addition. Whip mixture until velvety. Drop by level teaspoonful in small mound on lightly greased cookie sheet. Bake in hot 400° oven about 20 minutes. Cool puffs and split to fill with chicken salad or your favorite sandwich filling. Yields about 40.
Mix all ingredients together and pour into 2 pie shells. Bake at 350° for 30 minutes.
Cook broccoli. Arrange in greased casserole dish. Put chicken on top. Mix rest of ingredients and pour over chicken. Sprinkle with cheese and bread crumbs. Cook about 45 minutes in 350° oven.
Mix all ingredients. Bake in a cupcake pan at 375° for 25 minutes.
Cover cucumbers and onions with salt. Place ice on top and water; refrigerate for 3 hours. Combine remaining ingredients and boil for 1 minute. Drain cucumber mixture. Place in jars and cover with liquid mixture. Seal and bathe 10 minutes. Makes approximately 5 pints.
Place meat in crock-pot and cover with water. Dice vegetables and add to meat. Salt and pepper to taste.
Cream the butter and sugar. Add eggs, buttermilk and mashed bananas and beat. Stir in dry ingredients and vanilla. Bake in a 9 x 13-inch pan for 20 to 25 minutes at 350°. Cool and frost.
Place cauliflower in 1 1/2-quart glass casserole or microproof container. Sprinkle with water; cover with plastic wrap and pierce plastic wrap. Microwave on High power for 8 to 9 minutes or until cauliflower is tender-crisp.
Dissolve yeast in warm water, add 2 tablespoons of the sugar. Combine shortening, salt and remaining sugar. Add water not used to dissolve yeast. Add flour and beat until smooth. Turn dough out onto lightly floured board and knead until dough is spongy and does not stick to hands. Put in greased bowl and let rise until doubled in size. Work down and work into buns and place them in greased pan. Let rise until doubled in size. Bake at 375° for 20 minutes. Makes 24 large buns.
Coarsely chop the cabbage. About 15 minutes before serving, in large skillet, cook bacon slices until crisp, 6 to 8 minutes. Remove from skillet. Pour off bacon fat. Return 2 tablespoons to skillet. Add cabbage, sprinkle with salt and pepper. Cover and cook 5 to 6 minutes, stirring once. Crumble bacon over cabbage. Serve.
Combine; chill. Makes 3 1/2 cups. Contains 9 calories/4 ounces.
Pour boiling water over oatmeal; mix well. Add oil. In a separate bowl, sift dry ingredients. Add to oatmeal. Add eggs and remaining ingredients; combining well. Bake in a greased and floured 13 x 9-inch pan for 30 to 35 minutes. Remove from oven and while still hot, spread with topping.
In a saucepan, cook the first 3 ingredients until almonds begin to crack, stirring constantly. This takes about 20 minutes. Will turn caramel color. With a teaspoon, drop a few drops in a cup of cold water to test for hard crack. When hard, a ball or strand forms in a cup of water. Pour mixture on greased cookie sheet. Cool for 10 minutes.
Cream butter and sugar together until light and fluffy. Add eggs, one at a time. Combine flour, soda and salt in a separate bowl. Set aside.
Combine dry soup, dressing and jam. Mix well until smooth. Wash chicken and pat dry. Slightly overlap in flat, buttered baking dish. Spoon 1 or 2 tablespoons on each piece and spread over all. Bake at 225° for 4 or 5 hours or however long your golf game takes. Be careful to put well below your heating element if using electric oven.
Soften cream cheese in a large mixing bowl. Add next 4 ingredients. Mix well. Shape into 2 balls. Roll in nuts and/or parsley. Chill. Keep in refrigerator.
Melt cheeses and margarine over hot water, fold in egg whites. Coat well each cube of bread and freeze on cookie sheet. As needed, bake at 400° for 8 to 10 minutes.
Combine all ingredients except bacon. Pour into a 2-quart casserole dish. Place bacon on top. Bake, uncovered, about 40 minutes at 350°. Broil a few minutes to crisp bacon. Yields 4 to 6 servings.
Cream shortening and sugars. Mix in eggs and vanilla. Stir together flour, salt, soda and spices. Fold in creamed mixture. Stir in oats and raisins. Drop by teaspoon onto greased cookie sheet. Bake in a 350° oven. Makes 4 dozen.
Preheat oven to 375°. In 13 x 9-inch baking pan, melt butter or margarine in oven. Roll chicken in margarine. Sprinkle with 1 teaspoon salt and bake for 30 minutes. In 12-inch skillet over low heat, bring 1-inch of water to boiling. Add broccoli and 1 1/2 teaspoons salt and bring to boiling. Cover and cook 1 minute; drain.
Preheat oven to 425°. Melt margarine in skillet (one that can be put into oven). Dip chicken in 1/2 cup buttermilk; roll in flour, salt and pepper. Place in skillet and brown slightly on both sides, on top of stove, then bake in oven for 30 minutes. Mix soup and 1 cup of buttermilk. Pour over chicken. Return to oven and bake until tender.
Place chilies on bottom of a greased 10-inch pie/quiche pan. Scatter cheese evenly over chilies. Beat eggs and milk. Pour over cheese. Pat top to moisten all cheese. Bake at 400° to light brown, about 20 minutes. Serve with plain tostados.
In 1 tablespoon oil, fry hamburg and drain. Combine beef and all ingredients except carrots and potatoes. Bring to a boil and simmer 1 hour. Add carrots for 10 minutes. Add potato for 20 minutes. The carrots need 1/2 hour, the potato needs only 20 minutes. At the end of cooling, add 6 or more ounces of tomato juice.
Cut chicken in 1 1/2 to 2-inch pieces and pound lightly between 2 pieces of waxed paper. Dredge chicken pieces in flour and fry in hot oil on both sides. Finish all of the chicken pieces and drain oil. Add the remaining ingredients and let it reduce over high heat until it is nicely thickened. Serve with lemon slices and parsley for garnish. Serves 3.
Soften ice cream. Fold pineapple, whipped topping, cherries, cream cheese and banana into ice cream. Spread in ungreased 13 x 9 x 2-inch baking pan. Freeze until firm, at least 3 hours. Makes 15 servings.
Boil rice in 1 cup water for 20 minutes. Boil and drain broccoli. Mix all ingredients and pour into a 9 x 13-inch greased pan. Dot with the margarine or butter. Bake at 350° for 45 minutes or until cheese begins to bubble.
Cook and stir zucchini and onion in margarine. Stir in parsley, salt, pepper, garlic powder, basil and oregano. Combine eggs and shredded cheese. Stir in zucchini mixture. Separate rolls into 8 triangles. Place in ungreased 10-inch pie pan. Press over bottom and sides to form crust. Pour mixture into crust. Bake at 375° for 18 to 20 minutes. Let stand 10 minutes before serving.
Cook onion in butter until tender. Add salt and flour. Add broth and stir. Mix the other stuff and pour in pie shell and put top on pie. Put slits in top. Bake at 425° to 450° approximately 30 minutes. Keep checking.
Line pie plate with bottom pastry; flute edges. Bake at 400° for 10 minutes. Meanwhile, beat eggs in a large bowl. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20 to 25 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in refrigerator.
In a medium saucepan, combine sugar, milk, pumpkin, cornstarch and pumpkin pie spice. Cook over medium heat, stirring constantly until sugar is melted and mixture comes to a boil. Cook until a small amount dropped into cold water forms a soft ball, 238° on a candy thermometer. Remove from heat. Add vanilla. Beat until creamy. Pour into buttered 8 x 8 x 2-inch pan. Cool. Cut into squares.
For the crust, mix 1 1/4 cups flour, 1 stick of butter and 1 cup pecans. Press in 13 x 9-inch pan. Bake at 325° for 10 to 15 minutes. Cool. Cook berries, water, 1/2 cup flour or less and sugar. Mix cream cheese and eggs. Mix and pour over cool crust. Bake 15 minutes more. Pour berries and pat small carton of Cool Whip on berries, refrigerate.
Cook onions in 3 tablespoons butter until wilted, 5 to 10 minutes. Add broth, rice and broccoli and cover. Simmer over low heat until tender, 10 to 20 minutes. Puree soup; add cream and reheat. May serve with grated Parmesan cheese on top or chopped dill and butter.
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and salad dressing mix together; spread on bread. Pile on toppings. Broil until brown and bubbly. Makes about 4 1/2 dozen fingers.
Beat sugar and butter until fluffy. Add eggs, one at a time. Add dry ingredients, then mix in sour cream. Bake at 300° for 1 hour and 30 minutes.
Combine all ingredients, stirring well. Spoon into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 minutes. Serves 12 to 15.
Drain liquid from salmon and break into small pieces. Add onion, celery and Miracle Whip and blend. Add salt and pepper and pickle relish. If desired, white tuna can be used instead of salmon.
Grind cheese, garlic and pecans in finest grinder. Mix well. Add vinegar and salt to taste. This mixture is rather soft. Form into small log and put in refrigerator. When cheese is cooled, mix together paprika and chili powder and roll log in mixture. Wrap in plastic wrap.
Beat egg and milk. Add to potatoes while still beating. Add onion, salt and pepper. Drop by spoonfuls into hot cooking oil in skillet. Allow to brown on 1 side then turn and brown the other side.
Heat oven to 450°. Mix broccoli, soups, 1 cup milk, ham and onion powder in ungreased rectangular baking dish, 13 x 9 x 2-inches. Mix Bisquick and milk. Pour evenly over soup mixture. Sprinkle with parsley, if desired. Bake 30 minutes or until golden brown. Let stand at least 5 minutes. Makes 8 to 10 servings.
Let cheeses come to a room temperature. Combine softened cheeses, walnuts and garlic in a large mixer bowl. Beat with an electric mixer until mixture is smooth. If necessary add a few teaspoons milk to mix. Form cheese mixture into a pear shape. Place cinnamon stick in top as a stem. Add mint leaves at the stem. Pat paprika on sides of the pear to create a shadow. Cover and chill in the refrigerator. Let stand at room temperature 30 minutes before serving. Serve with desired crackers and fruit. Serves eight.
Slice onions 1/8-inch thick. Melt butter and saute onions slowly for 1 1/2 hours in a large soup pot. Add all other ingredients, except bouillon, salt and wine. Saute over low heat 10 more minutes. Add bouillon and wine and simmer for 2 hours. Adjust color to a rich brown with caramel coloring or browning sauce. Season to taste with salt. Refrigerate overnight. Yield: 2 quarts soup.
Grind cucumbers, peppers, onions and carrots. Use plastic or stoneware and let set all night with a handful of salt sprinkled on top. Drain off the next morning.
Fill well-greased pie pan, 9-inch size, with thin slices of pears. Mix sugar, flour, salt and cinnamon, if desired, together. Work the butter into dry ingredients with a pastry blender or with 2 knives until the mixture is like coarse corn meal. Pat mixture on top of pears. This forms the top crust of the pie. There is no bottom. Bake. When cool, serve as a regular pie with plain cream or whipped cream. Delicious with a scoopful of ice cream on each piece.
Mix all ingredients and bake at 350° for approximately 30 to 45 minutes.
Boil rhubarb, sugar and water for 30 minutes after mixture comes to a boil. Strain through a colander. Discard pulp. To liquid, add lemonade and jello. Freeze. Serve with ginger ale, lemonade or 7-Up.
Simmer water, chicken, diced onions, celery, minced parsley, bay leaf, salt and pepper in Dutch oven until chicken is tender. Remove bay leaf; discard. Remove chicken, cool. Skin and debone, set aside. Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. Simmer 15 minutes. Add milk, macaroni and chicken, return to simmer. Melt butter over medium heat. Add flour, stirring constantly, until mixture begins to brown. Add to soup, blend well. Let soup stand 20 minutes to blend flavors. Season to taste. Garnish with nutmeg and chopped parsley.
Seed and wash peppers; cut into strips. Place in bowl (not metal). Boil vinegar and water. Pour over peppers. Cover with Saran Wrap and leave on counter overnight. The next day, rinse peppers thoroughly with cold water. Mix peppers with artichokes, olives, mushrooms and roasted peppers. Add olive oil and oregano to taste. Place on platter with slices of salami and cheese.
Mix milk, sugar and salt in a saucepan over low heat. Bring to a boil and cook 5 minutes, stirring constantly. Remove from heat. Add marshmallows, caramel chips, vanilla, dates and nuts. Stir 1 to 2 minutes or until marshmallows melt. Drop by teaspoon on waxed paper. Makes 2 pounds.
Cook rotini according to package directions; drain, rinse with cold water and drain thoroughly again. Combine rotini, cucumber, Feta cheese, olives and onions. Blend together the oil, vinegar, parsley, garlic, oregano, salt and pepper. Pour over rotini and toss gently to blend. Chill several hours. Garnish with tomato wedges before serving. Makes approximately 5 cups.
Combine all ingredients until spreadable. Spread on both sides of loaf. Put loaf together and wrap in foil. Heat in oven at 350° for 20 to 25 minutes.
Stir dry ingredients into pie pan. Add milk and oil. Stir flour with fork until completely dampened.
Mix cranberries and sugar; let stand 30 minutes. Saute onion and celery in butter until tender. Toss cranberries, onion, celery, stuffing and evaporated milk. Spoon into greased 1-quart casserole. Brown chops on both sides. Place on top of stuffing mix. Cover. Bake at 350° for 1 hour. Remove cover the last 10 minutes.
Mix chocolate chips and butter and melt over hot, boiling water. Remove from heat. Blend in egg, milk and vanilla. Sift together and gradually stir in 1 cup flour, sugar, baking powder and salt. Add oats. Mix well and drop by teaspoonfuls on ungreased cookie sheet. Bake at 350° for 10 minutes.
In skillet, cook bacon until crisp; remove. Pour off all but 1/4 cup drippings. Gradually blend broth into flour until smooth; slowly stir into drippings. Add remaining ingredients except potatoes. Cook, stirring, until thickened. In 1 1/2-quart shallow baking dish (10 x 6 x 2-inch), arrange potatoes; pour broth mixture over potatoes. Cover and bake at 400° for 30 minutes. Garnish with bacon.
In 2-quart saucepan, combine marshmallow, sugar, milk, butter and salt. Bring to a full boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Stir in Nestle's bits until melted and smooth. Stir in nuts and vanilla. Pour into greased 8-inch pan. Refrigerate until firm, about 2 hours.