HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pinto beans in pot on the stove or in a crock-pot (add onion and garlic salt to beans) until done. Fry hamburger in a skillet (you may add more onion). Drain hamburger; then add chili mix and mix well. Add the can of tomato sauce. It will be sticky. Simmer 5 to 10 minutes. Then add hamburger mix to the beans and mix well. You may add salt or garlic salt, if needed.
Mix flour, cheese, salt and pepper in a plastic bag. Add potatoes and shake until covered thoroughly. Melt butter in a 9 x 13-inch pan. Add potatoes. Bake at 375° for 1 hour, turning potatoes once or twice.
Mix together the flour, baking soda, baking powder and salt; set aside. Mix together the vanilla and milk; set aside. Cream together the sugar and shortening until creamy. Add egg; mix thoroughly. Add flour mixture alternately with milk mixture. Knead with hands just until mixed. Add more flour if sticky. Grease jelly roll pan lightly; set a small portion of dough aside for topping. Spread remaining dough in pan, using your hands. Be sure to cover sides of pan. Pour filling into pan. Roll remaining dough; cut into strips. Place strips across filling, creating a crisscross effect. Bake at 375° for approximately 40 minutes, or until lightly browned.
Heat iron skillet with 1 tablespoon oil. Add garlic and onion, cook 1 minute. Add rest of vegetables. Stir vegetables frequently and saute 5 to 10 minutes until cooked to your liking.
Place cheese in bowl. Let stand at room temperature until soft. Add onion and Worcestershire sauce. Blend with low speed of mixer. Beat on medium speed until fluffy. Cover and chill 8 hours. Roll into 1 large or 2 small balls. Roll into chopped nuts. Chill before serving.
Brown hamburger and onion. Drain off fat. Add chopped celery, sliced carrots and tomato juice. Cook 1/2 hour. Add cabbage, shredded and diced potatoes. Cook another 1/2 hour. Serve over noodles.
Saute onion. Mix chicken, onion, green chiles, enchilada sauce and 3/4 cheese. Heat until cheese melts. Add sour cream and mix. Add salt and pepper to taste. Heat broth and half and half together. Dip tortillas and stuff with chicken mixture. Pour broth mixture over enchiladas and sprinkle with cheese. Bake 20 to 30 minutes at 350° covered.
Mix all ingredients together until blended well. Put in small baking bowl. Bake for 20 to 30 minutes at 350°. Triscuit crackers go real well with this.
Mix flour and sugar together. Cut butter or margarine into mixture. Pour can of fruit with liquid into baking dish. Spoon flour mixture over fruit. Bake at 350° for 1 hour or until brown. May serve warm with ice cream.
Cream margarine, shortening and sugar until fluffy. Add eggs one at a time. Sift together flour, cocoa, salt and baking powder. Add to sugar mixture with milk. Add vanilla. Pour into a greased tube pan and bake at 350° for one hour or until done.
Cook rice according to directions on the package. Cut bacon into small strips and fry with the onions, which have been diced, until both the onions and bacon are crisp-tender. Add to the cooked rice and spread in a casserole dish. Sprinkle top with paprika. Bake at 350° for 1 hour. Delicious served as a side dish with ham or pork.
Combine first 4 ingredients. Pour into 2-quart casserole. Combine remaining ingredients. Spoon over fruit. Bake, uncovered, at 350° for 15 minutes.
Cook chicken (boil or bake). Combine melted butter and stuffing mix. Pour in bottom of casserole dish. Crumble chicken over stuffing. Blend together cream of celery, cream of chicken and water until smooth. Pour over chicken. Bake at 350° for 45 minutes or until bubbly.
Mix all ingredients in a saucepan and bring to a boil, stirring. Simmer 10 minutes. Serve warm. Makes 1 1/2 cups sauce.
Trim bread and cut each piece into 5 pieces (65 pieces). Put on cookie sheet and place in 200° oven for about 20 minutes or until dried out, not brown.
Dissolve jello in hot water; add Coke and cool to jelly point. Add pineapple and marshmallows to the jello mixture and congeal. Mix pineapple juice, one egg yolk and 1 tablespoon cornstarch and heat until thick. Cool and mix with Cool Whip. Spread over congealed salt. Sprinkle with grated cheese. Use strawberry jello if available, otherwise use red jello.
On low speed, cream butter and sugar until fluffy. Add eggs one at a time and mix until blended. Sift dry ingredients and add alternately with milk. Add vanilla. Mash 1/2 cup blueberries; stir in by hand. Fold in the rest of the berries. Grease muffin tin well; top surface also. Pile mixture high in cups and sprinkle with sugar. Bake at 375° for 30 minutes.
Cream butter and sugar. Add eggs, molasses, water and salt. Beat with rotary beater. Add coconut. Pour into pie shell. Bake at 375° until custard is set and crust is browned.
Boil 3 minutes the pineapple and sugar. Add lemon Jell-O. Stir until dissolved. Add cream cheese. Stir until combined. Cool. Fold in apples, walnuts, celery and whipped topping. Pour into 8-inch square pan. Chill until firm. Serve on lettuce leaves.
Grease 1 baking pan with melted butter or margarine. Dissolve yeast in warm water. Set aside. Combine flour, sugar, and baking soda together in mixing bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse meal. Combine buttermilk and yeast water. Add to flour mixture; stir with fork until moistened. Turn dough onto lightly floured surface. Roll dough out 1/2-inch thick. Cut with 2 inch biscuit cutter, dipping cutter into flour between cuts. Press cutter straight down without twisting for straight-sided evenly shaped biscuits. Place close together in prepared pan. Cover with damp cloth and let rise 1 hour (dough does not double in size). Bake in preheated 400° oven for 15 to 20 minutes or until browned. Brush tops with butter or margarine while hot. Yields: Makes about 30-40 biscuits.
Combine the first 7 ingredients in a saucepan. Bring to boiling, stirring constantly. Reduce heat, cover and simmer 10 minutes, stirring occasionally.
Mix flour, margarine and pecans. Press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool.
Mix all ingredients together, mixing well. Roll into small balls. Chill it a while. Can use melting chocolate for coating.
Whip cream cheese until smooth. Add condensed milk; whip until smooth. Add vanilla flavor and lemon juice; mix well. Pour into cracker pie crust. Chill for 3 hours or overnight. After crust and filling has chilled, place strawberries on pie and top with glaze. Caution: If filling is not chilled, strawberries will sink to bottom of crust.
In a large bowl, blend juice, soy sauce, oil, sugar and ginger; add pork. Cover and marinate in refrigerator, stirring occasionally, for 1 hour (if possible). In skillet, add pork and marinade; simmer, covered, stirring occasionally, for 30 minutes.
Combine all ingredients. Pour into two greased bread pans and bake in 350° oven for 45 minutes.
In a double boiler, melt caramels with Pet milk. Add pecans. Drop rounded teaspoonfuls onto wax paper. Leave overnight.
Preheat oven to 450°. Roll one-half pastry and fit into pie pan. Fill with apples. In small saucepan, heat apple juice to boiling. Dissolve cornstarch in water and stir into hot juice. Add cinnamon and cook until thick. Dot apples with butter. Pour juice over fruit. Cover with remaining pastry. Prick crust. Bake 10 minutes at 450°, then reduce heat to 350° for about 35 to 40 minutes until golden brown.
Cream the butter and sugar. Add eggs and beat well. Blend in pineapple and add bread. Bake in greased casserole in a 375° oven for 40 minutes.
In saucepan, combine butter or margarine, cocoa and 1 cup of water. Bring to a boil. Stir constantly. Remove from heat. In a large bowl, combine flour, sugar, soda and salt. Stir in eggs, buttermilk and vanilla. Add the cocoa mixture; mix until blended. Pour into greased 15 1/2 x 10 1/2 x 1-inch baking pan. Bake at 375° for 20 minutes.
Cook vegetables in 2 quarts of water until tender. Mix soup and water by directions on can. Add to vegetables along with seasonings. Simmer about 1 hour.
Mix cocoa with boiling water. Let set. Beat egg whites with cream of tartar until very stiff peaks form. Sift together dry ingredients into large mixing bowl. Make a well in the center. Add oil, egg yolks, cocoa mixture and vanilla; beat well. Fold in egg whites. Pour into ungreased 10-inch tube pan. Cut through batter with spatula. Bake at 325° for 55 minutes. Increase temperature to 350°. Bake 10 minutes longer. Invert to cool.
Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Add more dressing, if desired. Refrigerate. Makes 50 servings.
Prepare cake mix as directed on package. Bake in 2 layers and cool. Prepare pudding as directed. In punch bowl, layer as follows: 1 layer of cake (crumbled), half of vanilla pudding, half of crushed pineapple and half of cherry pie filling. Cover with half of Cool Whip. Repeat layers. The longer the flavors mix, the better. Keep chilled.
Cook potatoes; combine with remaining ingredients, except celery. Cover. Refrigerate overnight. Just before serving, add celery and Boiled Dressing.
Put all in a 2-quart casserole dish. Bake at 400° for 30 minutes. Makes 6 to 8 servings.
Put sugar, butter, eggs and vanilla in a bowl and beat until creamy. Stir in flour, baking powder and salt. Cover the bowl and put it in the refrigerator for at least 1 hour. Set oven at 350°. Roll out dough to 1/8-inch thickness, making sure you spread some flour down first. Cut the dough into whatever shapes you want. Bake the cookies on a greased cookie sheet for 7 to 9 minutes.
Boil for 2 minutes the milk, sweetener and cocoa. Stir in 3 cups quick cooking oatmeal. Add vanilla, peanut butter or nuts. After well blended, drop on waxed paper and let cool.
Mix in order. Grease 2 loaf pans or cook in coffee cans. Bake 70 minutes at 325°.
Boil chicken. Remove from bone and cut in large pieces (about 4 cups). Mix nuts and chopped celery together. Then mix the rest of ingredients together. In a large casserole, put layer of chicken mix and layer of soup mix. Put in refrigerator overnight. When ready to bake, put can of noodles over top. Bake at 325° for 30 minutes.
Mix tuna, celery, green onions, green pepper, pimento and ripe olives.
Cream the butter, shortening and sugars. Mix baking soda with lemon juice before adding. Bake 10 minutes at 350°.
Combine sour cream, whipped cream, sugar, macaroon crumbs, vanilla and salt together. Fold in strawberries. Refrigerate until serving time.
Mix oil, chocolate and sugar. Blend in one egg at a time and mix well. Add remaining ingredients and mix well. Chill several hours or overnight.
Chop broccoli, hard-boiled eggs and green olives. Mix with enough mayonnaise to coat salad.
Cream butter and sugar. Add vanilla and flour. Shape into balls and coat with Frosted Flakes. Bake at 350° for about 10 minutes.
Mix ingredients together. Pour into unbaked pie shell and bake at 350° until light brown. Don't overcook.
Chop dried mushrooms, soak in cold water overnight. Add water, sauerkraut juice and onion to pot. Simmer 2 or 3 hours. Add potato. Brown flour in oil in skillet. Stir constantly or flour will burn. Add a cup of soup and mix constantly to make a thin zaprashka or gravy. Add to soup. Simmer 15 minutes more to heat through, stirring. Add seasoning to taste.
Melt chocolate. Separate eggs and beat egg whites stiff. Cream margarine and sugar, then add beaten egg yolks. Add melted chocolate and vanilla. Mix. Add flour and baking powder alternately with buttermilk. Mix. Fold in beaten egg whites with nuts and coconut. Bake until done.
Wash, drain and break off tough white ends of asparagus spears. Arrange in one layer in baking pan, if possible. Sprinkle with parsley. Combine oil and melted butter and drizzle over the asparagus, then add salt and pepper. Cover baking pan or dish with aluminum foil and bake at 400° for 15 minutes, unless you must arrange asparagus in 2 layers. In that case, increase time to 25 minutes. Yield: 6 servings.
Beat eggs. Blend with butter. Fold in rest of ingredients. Bake around 30 minutes at 350°.
Melt margarine; add flour and chopped nuts. Put this into a 9 x 13-inch pan. Spread out and bake for 15 minutes at 350°. Warm cream cheese over low heat; remove from heat and add confectioners sugar and 1 cup Cool Whip. Beat all this and spread over baked mixture. Mix lemon pudding with 3 cups milk. Beat until thick and spread over other mixture. Spread remaining Cool Whip on top and sprinkle with chopped pecans. Refrigerate.
Mix together all ingredients (except tomato sauce and cranberry sauce) and make small tight meatballs. Broil meatballs until brown (about 5 minutes each side). In a deep pot, add tomato sauce and cranberry sauce. Let heat for about 5 minutes. Add cooked meatballs. Simmer 1 1/2 to 2 hours.
Pressure cook or microwave broccoli and onions 30 seconds or until tender (not soft and mushy). Combine all ingredients (except sour cream) in blender. Add sour cream and blend a few more seconds. If you prefer a thicker soup, use less chicken broth. Serve hot or cold. Serves 8.
Mix, chill and enjoy. (May use sugar-free juices, sugar substitute and diet pop.)
Beat heavy cream with an electric mixer until soft peaks form. Set aside. In a small bowl, stir together remaining ingredients. Fold horseradish mixture into whipped cream. Serve with standing rib beef roast or prime rib.
Boil chicken until done, saving broth to cook the wild rice. Cook wild rice according to package instructions. Save any broth left to add later for more moisture to the mixture. Mix the chicken, celery, onion and water chestnuts. Place in a 9 x 13-inch baking dish. Top with stuffing mix. Bake about 30 minutes at 350°.
Beat with mixer all ingredients until sugar dissolves. Pour into ice cream freezer. Turn freezer on and add regular milk to fill line on canister.
In 1-quart microwave-safe casserole, combine ground beef and onion. Cook, covered, on High 6 to 8 minutes, until no pink remains. Drain well. Stir in sugar, chili powder and garlic salt.
Put first five ingredients into the boiling vinegar and water. Cook until thick and cool. Add cheese and sweet pickles.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling. Spread evenly. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with butter. Bake at 350° for 50 minutes or until top is lightly browned. Serve warm or at room temperature.
Brown meat; season to taste. Add onion and jalapeno to meat. Mix all other ingredients, except cheese. In a greased baking dish (approximately 12 x 12-inch or similar) or in an iron skillet, pour 1/2 of cornmeal mixture. Spread meat over meal mixture; sprinkle cheese over meat. Spread remaining cornmeal mixture over meat. Bake at 375° for 50 minutes.
Combine dry ingredients in mixing bowl. Cut in butter. Add molasses, egg and applesauce. Beat well; stir in raisins. Bake in Dutch oven for 30 to 40 minutes. Turn out; sprinkle with sugar or glaze with lemon juice and sugar.
Preheat oven to 350°. Mix dressing mix and Parmesan cheese in a bowl. Coat both sides of chicken and place in baking dish. Put remaining mixture on top of chicken. Bake at 350° for 1 1/2 hours.
In a mixing bowl, beat cream cheese, butter, sugar and vanilla until smooth. Add eggs one at a time, mixing well after each egg. Combine 2 cups flour, baking powder and salt. Gradually add to butter mixture. Mix remaining 1/4 cup of flour with cranberries and nuts. Fold into batter; it will be very thick. Spoon into a 10-inch greased tube pan. Bake at 350° for 65 to 70 minutes or until done. Let stand 5 minutes before removing. Cool. Dust with confectioners sugar before serving. Yields about 16 servings.
In a large saucepan combine sugar and corn syrup. Bring just to boil. Remove from heat. Add peanut butter. Mix in cereal. Press in buttered 13 x 9 x 2-inch pan. Melt over hot (not boiling) water both Nestle morsels. Spread over cereal mixture. Chill in refrigerator (about 30 minutes). Cut into 2 x 1-inch bars.
Preheat oven to 350°. Cut up dates or prunes into saucepan. Add raisins and water. Bring to a boil and simmer for 3 minutes. Add shortening. Mix, then cool. Add remaining ingredients and mix well. Pour into greased 9 x 13-inch pan. Place in preheated oven and bake for 15 to 20 minutes. Do not overbake. When cool, cut into squares.
Chop onion and cook with hamburger meat. Drain when finished cooking. Cook macaroni and cheese as directed on box. Take cream of mushroom soup and 1/2 to 1 can water and mix together. Combine all of the other ingredients in a Pyrex casserole dish and top with grated cheese. Bake for 15 to 20 minutes at 350° to 400°. Serve with garlic bread and tossed salad. Kids love it.
Melt chocolate with butter using blender. Beat eggs well. Add powdered sugar; beat well. Add vanilla. Combine chocolate mixture and egg mixture; add nuts. Line 8 x 8-inch pan with wax paper. Pour fudge into pan. Store in refrigerator 8 hours before cutting.
Melt butter in a large pot. Add flour and cook until mixture is smooth. Add green onions and cook until tender. Stir in beaten egg yolks, milk and seasonings. Add cheese and cook on low fire for 5 minutes, stirring constantly. Stir in crabmeat. Continue cooking on low fire for an additional 5 minutes. Pour mixture into a large glass baking dish and bake at 350° for 15 to 20 minutes.
Prepare jello as directed on package. Mix frozen juices as directed on labels. Combine with remaining ingredients and mix well. Freeze in a gallon container.
Cook broccoli, drain. Combine	soup, milk, mayonnaise and cheese. Add beaten egg. Mix in broccoli.	Top with butter and bread crumbs. Bake at 350° for 45 minutes.
Grease an 8 x 8-inch cake pan. Spread 1/2 of corn batter, then the browned meat in pan. Top with cheese, then chop onion and jalapeno pepper. Top with the rest of corn batter. Bake for 45 minutes at 375°.
Preheat oven to 350°. Spray a 2-quart casserole pan with nonstick spray and set aside. In a large bowl, combine cheese, crackers and melted margarine. Layer in casserole 1/2 of the cracker mixture, 1/2 of the broccoli and 1/2 of the soup. Repeat layers one more time, ending with soup. Cover and bake 35 to 40 minutes.
Melt 1/2 stick margarine and Cheez Whiz. Combine with vegetables and put in a 2-quart casserole dish. Top with crackers and drizzle margarine on top. Bake at 350° for 20 to 25 minutes.
Pound chicken breast pieces into 1/4-inch thickness. Place ham and cheese over chicken pieces. Sprinkle with bread crumbs. Roll up and secure with toothpicks. Place in lightly greased shallow baking dish. Combine sherry and butter; heat briefly. Pour over chicken rolls. Bake at 350° for 25 minutes or until chicken is done. Serves 2.
Melt chocolate and butter in a heavy saucepan over low heat. Stir in the cream. Gradually add the sugar and nuts, stirring until lump free. Cover and refrigerate until firm, then form into small balls with your hands. Roll in cocoa to coat. Store in the refrigerator.
In a large saucepot, cook carrot, onion and celery in olive oil for 5 minutes. Stir in chicken broth, lentils, rice, bay leaf, oregano, pepper and garlic powder. Simmer 20 minutes. Add tomatoes. Return to a simmer, cover and cook 5 minutes or until heated through. Yields 10 cups; 4 to 6 servings.
Mix and bake cake according to directions on box in an 11 x 9-inch cake pan. After removing cake from oven, allow to cool for 5 minutes; then poke cake with a fork (entire surface). Pour can of crushed pineapple with juice over entire surface of cake. (Spread to cover.)
Mix first 7 ingredients together. Mix pickle juice with salt, pepper, garlic powder, mustard and mayonnaise in a small bowl. Whisk together. Pour over potato mixture. Serve after refrigerating for at least 1 hour. Sprinkle with chopped parsley as a garnish.
Mix poppy seed, mustard, butter and onion. Spread on buns and add slices of meat and cheese. Wrap in foil or place on pan and cover with foil. Bake 20 minutes at 350°. Serve hot. Can be made ahead of time and warmed when served.
Bring 3 cups water to a boil and mix with the jello and pudding mixes. Chill until almost firm. Fold in Cool Whip. Mix well. Fold in oranges and pineapple. Chill.
Place broiler-fryer in 3 quarts water in a Dutch oven. Bring to a boil; cover, reduce heat and simmer 45 minutes or until chicken is tender. Remove chicken from broth, reserving broth. Let chicken cool to touch. Bone and chop chicken. Return chopped chicken to broth; cover and chill 8 hours. Skim and discard fat from broth. Remove chicken with a slotted spoon; set aside. Bring broth to a boil; cook 50 minutes or until reduced by half. Add sweet potatoes and cook 13 minutes or until tender; remove with a slotted spoon. Set sweet potatoes aside. Cook broth 20 minutes or until reduced to 1 cup. Combine cornstarch and 1 tablespoon water; stir well. Add to broth; cook, stirring constantly until thickened.
Cream sugar and shortening. Add beaten eggs, bananas and milk. Add dry ingredients and nuts. Bake in loaf pan in slow oven until done (300°, about 45 minutes).
Mix in a heavy 2-quart saucepan sugar, milk, marshmallows, margarine and salt. Cook over medium heat stirring constantly. Bring to a boil. Mixture will be bubbly all over the top. Boil and stir for 5 more minutes. Take off heat. Stir in chocolate pieces. Stir until completely melted. Stir in nuts and vanilla. Spread into a buttered 8-inch square pan. Let set. Cool. Cut into 30 pieces.
Beat first 3 ingredients with electric mixer until well blended. Add ginger ale just before serving.
Bring pineapple juice and sugar to a boil. Make thickening of water and flour; add to mixture and cook over low heat until thickened, 2 to 3 minutes. Remove from heat and add margarine and pinch of salt. Spread over cake while warm.
Bring to a boil sugar and Karo for 1 minute. Add peanut butter and Rice Krispies. Mix and remove from saucepan. Put in large cake pan. Melt butterscotch and chocolate chips. Put on top of squares.
Beat 3 eggs slightly in a bowl. Mix in corn syrup, sugar, melted butter, vanilla and salt. Add pecan halves and pour into unbaked 9-inch pie shell. Bake at 400° for 15 minutes. Reduce heat to 350°; bake 25 to 35 minutes longer or until lightly browned and completely puffed across top. Cool. Serve.
Place bacon and onions in 3-quart glass casserole dish; cover. Microwave on High for 3 to 4 minutes. Add potatoes. Drain clams, reserving liquid. Add clam liquid and 1 cup water to potatoes; cover. Microwave on High for 10 to 12 minutes or until potatoes are tender. Stir in flour; mix well. Add remaining ingredients; cover. Microwave on High for 5 to 6 minutes longer or until hot and begins to thicken. Yield: 4 to 6 servings.
Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, pecans and bananas. Pour into three greased and floured 9-inch round cake pans. Bake in preheated 350° oven for 23 to 28 minutes. Cool 10 minutes in pans and then remove.
Brown ground beef. Drain and add taco seasoning mix. Spread in 13 x 9-inch pan. Layer beef with Ranch Style beans. Next, layer frozen tortillas, then layer with cheese. Next with Ro-Tel tomatoes, followed by mushroom soup. Cover with foil. Bake at 350° for 1 hour.
Cook onion and celery in oleo until soft. Do not brown. Add basil and parsley. Put in blender. Add all other ingredients. Strain. Put in boiler and simmer about 10 minutes. Serve hot in demitasee cups.
Mix the last four ingredients together in a large bowl. Layer wafers, bananas and pudding. Refrigerate overnight.
Cook sugar, corn syrup and water at 245°. While this is cooking, put the egg whites (beaten stiff) in a bowl; pour the first mixture into this, in a fine stream. When all is mixed, beat hard for 3 minutes. Add vanilla; don't cover until cold.
To jello add boiling water and stir until dissolved. Add cold water, pineapple, salt and carrots. Pour into square pan (8 x 8 x 2-inch). Chill until firm. Cut in squares. Serve on top of lettuce leaves.
Fill small pan about half full with oil and heat. Shape biscuits into doughnut shape and drop into hot oil. When lightly browned, remove from oil and let drain on paper towels. Roll warm doughnuts in sugar-cinnamon mixture or powdered sugar.