HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large slow cooker, combine the first nine ingredients. Cover and cook on high for 7 to 8 hours or until the vegetables are tender. Add milk and parsley; mix well. Cover and cook 30 to 60 minutes longer or until heated through. Garnish with chives if desired.
Spread 1 tablespoon cheese on tortilla. Saute onion and pepper in oleo. Add eggs, scramble. Brown sausage, drain. Mix with egg. Put on tortillas. Fold and wrap in foil. Cook at 300° for 5 minutes.
Mix cream cheese and dry salad dressing until well blended. Form into ball. Roll in chopped nuts. Wrap in foil and chill. Will last for 2 weeks in refrigerator.
Combine raisins, butter, sugar and salt in mixing bowl; add scalded milk. Stir well, then cool to lukewarm. Dissolve yeast in lukewarm water. Add yeast, eggs and 1 cup flour to cooled raisin mixture and beat until smooth. Add remaining flour gradually, beating well to make a medium soft dough. Cover and let rest for 10 minutes, then knead on lightly floured surface until smooth, adding more flour as needed to prevent sticking. Place dough in greased bowl; grease surface of dough. Cover and let rise until double in bulk. Punch down and let rest 10 minutes. Shape into a loaf and place in a greased 9 x 5 x 3-inch loaf pan. Cover and let rise until double in bulk. Bake in moderate oven at 375° for about 30 minutes or until done. When loaf is sufficiently brown, cover lightly with foil to finish baking. Cool and glaze top with thin powdered sugar icing.
In large stock pot, combine shredded meats, tomatoes, tomato sauce, onions, bell pepper, vinegar and sugar. Bring to a boil. Reduce to medium heat. Sprinkle flour over top of vegetables. Gradually stir in broth. Then add Tabasco and Worcestershire sauce. Cook over medium heat for about 20 to 30 minutes. Stir in corn. Continue cooking for about 15 minutes, stirring occasionally.
Mix and melt oleo, sugar and cinnamon together. Add raisins and pecans to mixture. Grease Bundt pan lightly. Place 2 cans cut biscuits in pan. Pour a little mixture over and add the other 2 cans biscuits and the rest of the mixture. Bake at 325° for 35 to 40 minutes.
Fry chicken in shortening until brown. Place in a 3 quart baking dish. Combine other ingredients and simmer for 15 minutes. Pour over chicken and bake in 350° loven for 1 hour. Serves 6.
Combine butter, sugar and preserves in a 3-quart saucepan. Cook over low heat, stirring constantly, until well blended and smooth. Remove from heat. Add remaining ingredients mixing until dry ingredients are coated. Spread mixture evenly into ungreased 13 x 9-inch baking pan. Bake in preheated oven at 325° for 35 to 40 minutes or until golden brown, stirring occasionally. Spread mixture onto ungreased cookie sheet. Cool. Break into bite sized pieces. Store in tightly covered container in cool dry place. Yields 6 cups.
Cream butter and sugar thoroughly. Add remaining ingredients. Roll into small balls. Place on ungreased cookie sheet. Bake at 350° for 20 minutes. While still warm, roll in powdered sugar.
Mix ingredients in order. Put into 2 greased loaf pans. Bake at 350° for about 1 hour. Makes 2 loaves.
Crumb Crust: Reserve 2 tablespoons of crumbs. Mix remaining crumbs and butter; press evenly on bottom and sides of a 9-inch pie pan. Chill in refrigerator while preparing filling.
Mix cake mix, graham crackers, margarine, cinnamon and nuts together until crumbly. Reserve 1 cup for topping. Add the egg to rest of mixture. Beat well. Press into a 9 x 12-inch greased and floured pan. Arrange drained peaches on top. Mix cream cheese, frosting and 2 eggs. Pour over peaches. Sprinkle reserved topping on top. Bake at 350° for 50 to 60 minutes or until firm when shaken.
Heat oven to 425°. Prepare pastry. Stir together sugar, flour and orange rind. Turn half of the rhubarb into pie pan. Sprinkle half of the sugar mixture on this. Repeat with remaining rhubarb and sugar. Dot with butter. Cover with top crust. Put slits in top crust. Sprinkle with sugar. Cover edge of crust with aluminum foil. Bake 40 to 50 minutes. Makes a 9-inch pie.
Beat together all ingredients except pecans. Pour into unbaked pie shell. Lay pecans on top to cover surface. Bake at 350° for 50 min. If the edges begin to brown too early, cover with strips of aluminum foil.
Mix all ingredients and stir in nuts. Pour into well-greased loaf pan. Bake 45 to 60 minutes at 300°.
Mix ground beef, onion, cabbage and celery. Cook until vegetables are light brown. Stir in tomatoes, beans, water, salt, pepper and chili powder. Heat mixture to boiling and reduce heat. Stir in Bisquick and milk. Drop by spoonfuls into boiling stew. Cook, uncovered, 10 minutes. Cover and cook 10 minutes longer. Makes 4 to 6 servings.
Dissolve yeast in warm water. Add shortening, salt, sugar and egg. Add flour. Mix. Knead for 5 minutes. Let rise until double. Punch down and let rise again. Shape into cloverleaf or sandwich rolls. Let rise again. Bake at 400° for 10 to 12 minutes.
Pour over broccoli and cauliflower. Add cheddar cheese, onion, and bacon. Mix well. Refrigerate over night. Stir before serving. Makes a large bowl.
In a 4-quart pot, saute onion, garlic, celery, parsley and bell pepper in cooking oil for 2 or 3 minutes. Add tomato sauce and water. Wash rice, then add to sauce. Add shrimp. Cover pot with tight fitting lid and cook on low fire until liquid is absorbed. Stir once or twice while cooking.
Cook macaroni according to package directions. Todd with remaining ingredients. Serve on salad greens.
Cut onion, peppers and eggplant into 1-inch cubes. Heat oil in large Dutch oven over medium heat. Add onion and peppers. Cook 10 minutes, stirring occasionally. Add eggplant, garlic, tomatoes, basil, paste, vinegar and salt to Dutch oven. Cook, uncovered, 10 minutes. Stir in red pepper seasoning and olives. Cook 10 more minutes.
Heat morsels in microwave or on low heat. Mix noodles and nuts into mixture. Stir. Drop onto wax paper with spoon. Let dry.
Use tender, young pods. Slice about 1/8-inch to 1/4-inch thick. Use 2 parts cornmeal and 1 part flour to bread okra. Put in bag; add sliced okra and shake until coated. Fry in bacon grease until golden brown, turning often so it will not burn. Salt and pepper to taste.
In a 4-quart dish, shred lettuce. Top with onion, celery, chestnuts and drained peas. Spread mayonnaise over. Sprinkle with sugar, cheese, salt and garlic. Cover and chill up to 24 hours. Before serving, sprinkle with eggs and bacon.
Mix sour cream with taco seasoning. In shallow 12-inch bowl or	plate,	layer ingredients in the order listed.	Serve with chips.
Mix pecans and coconut together; put in a greased cake pan. Mix cake mix and pour over pecans and coconut. Mix cream cheese, butter and sugar together and spread over cake mix. Bake at 350° for 40 to 45 minutes. Cake is supposed to be gooey and could possibly fall apart.
Stir first 4 ingredients; set aside. Mix margarine and peanut butter until smooth. Beat in sugars, eggs and vanilla. Add flour mixture. Beat until well blended. Chill dough 2 to 3 hours.
Cut meat from bones into large pieces. Add remaining ingredients and cook altogether, simmering for 3 1/2 to 4 hours or until meat shreds. Makes about 24 barbecues.
Preheat oven to 350°. In a large mixer bowl, beat cake mix, oil and egg on medium speed until crumbly. Add nuts. Reserving 1 1/2 cups crumb mixture, press remainder firmly on bottom of greased 13 x 9-inch pan.
Fry green pepper gently in butter and oil for 5 minutes. Add mushrooms and fry for 5 minutes more. Transfer green pepper and mushrooms to a plate. Stir flour into remaining butter and oil and cook for 2 minutes. Gradually blend in milk and chicken stock or water. Cook until sauce comes to a boil and thickens. Lower heat to medium and add green pepper, mushrooms and chicken. Cover the pan and cook thoroughly for ten minutes. Beat cream with the egg yolks and wine or lemon juice. Add to chicken mixture and cook 2 to 3 minutes more, but do not boil. Season with salt and pepper. Serves 4.
Add flour to yeast and 2 cups warm water to make extra thick batter. Set in warm place to rise overnight. In morning add remaining ingredients. Mix thoroughly. If batter is too thick, thin with water to desired thickness for baking.
Cook noodles according to package. In large skillet, crumble beef and cook until slightly browned. Add onions and cook until tender. Drain off fat; add oregano, salt, garlic, parsley, water, tomato paste and tomato sauce. Simmer 5 minutes. Blend eggs and cottage cheese.
Cover cookie sheet with waxed paper. Microwave brown sugar, margarine and corn syrup in large microwavable bowl covered on high 1 to 2 minutes, stirring after 1 minutes. Until margarine is melted. Stir in baking soda until dissolved. Stir in cereal. Microwave on high 3 minutes, stirring every minute. Spread on cookie sheet. Cool 10 minutes; break into bite-size pieces. Microwave chocolate chips in small bowl on high 1 minute 30 seconds or until chocolate is smooth. Drizzle chocolate over snack. Refrigerate 30 minutes or until chocolate is set. Store in airtight container. 8 cups snack.
Brown meat and onion; drain. Add chopped chilies, soups and sauce. Cook until well mixed. Place layers of tortillas on bottom of casserole dish. Alternate layer of meat sauce. Cover with grated cheese. Bake 20 minutes at 350°. Serves 6.
Cut okra into slices or leave whole if small. Fry bacon pieces in a skillet, along with the onion. Add okra and fry until it gets gooey. Add the tomatoes, undrained, and vinegar. Season with salt and pepper and continue cooking until okra is tender.
Combine pretzels, brown sugar and butter. Press into a 13 x 9-inch pan. Bake at 350° for 10 minutes. Mix cream cheese, Cool Whip and sugar. Spread over cooled pretzel crust. Mix jello with boiling water and stir to dissolve; add cold water. Add frozen strawberries, let mixture set part way. Spoon over cream cheese layer. Refrigerate.
Drain all canned vegetables, chop celery and onions finely. Mix sugar, vinegar and oil in small pan and bring to boil. Mix all vegetables together. Add liquid mixture and refrigerate.
Season and brown pork chops. Place potatoes in alternate layers with sauce made of remaining ingredients. Place pork chops on top and bake for 1 hour at 375°. Remove cover and bake for 15 to 20 minutes.
Cut steak in pieces. Flour and brown on both sides; remove from pan. Roll onion in flour; brown in oil. Layer meat and onion (covered with water) in covered casserole. Cook at 325° for 2 hours. Served with rice or mashed potatoes.
In a 9-inch square pan, mix sugar, flour, salt, baking powder and cocoa. Stir in milk, melted oleo and vanilla. Spread batter in pan. Then mix 1/2 cup sugar, brown sugar and 1/4 cup cocoa in small bowl. Sprinkle over batter. Pour 1 1/2 cups water over all and bake at 350° for 45 minutes. Will appear not to be done. Serve warm with vanilla ice cream.
Mix together sugar and flour. Add eggs and pecans, chips, butter and vanilla. Pour into pie crust and bake at 325° for 1 hour. Serve hot with ice cream.
Mix and bake 1 hour at 350°. Sprinkle onion rings on top. Bake 10 more minutes.
Melt butter or margarine in large saucepan; add onion and celery. Cook slowly until golden. Add potatoes, water, salt and pepper; simmer 15 to 20 minutes or until potatoes are tender.
Mix sugar, milk and oleo. Add coconut and nuts; let set in refrigerator until cooled good. Roll in balls. Melt chocolate and paraffin in top of double boiler and dip balls into chocolate. Place on wax paper. Store in tin container.
In top of double boiler, saute onion and curry powder in butter until onion is soft. Add other ingredients and simmer until heated through. Serve over rice with condiments.
In saucepan, combine brown sugar, gelatin, salt and spices. Combine egg yolks and milk; stir into brown sugar mixture. Cook, stirring constantly, until mixture comes to a boil. Remove from heat and stir in pumpkin. Chill until mixture mounds slightly when spooned.
*To toast coconut, spread in a thin layer shallow baking pan. Bake in a 350° oven for 6 to 7 minutes or until light brown, stirring often.
Combine soup and broth. Add chicken. Heat over medium heat until fully heated. On 8 individual plates, layer all ingredients, beginning with rice. Next, add chicken mixture and cheese. Add tomatoes, celery, onion, green pepper, pineapple and chow mein noodles. Add more sauce, if desired. Top with almonds. Serves 8.
Mix in bowl. Pour into ice cream maker. Add milk until 2/3 full. Yields 1 gallon.
Melt chocolate chips, then add margarine and peanut butter. Pour over cereal and mix until cereal is completely covered. Mix in bag of powdered sugar. Store in airtight container.
Select one fresh from the market, not too green, but tender and healthy. Handle gently, for they bruise easily. Sweeten with smiles. Blend with patience, humor and a pinch of mischief. Do not beat. Preserve over a steady fire of warmth and affection. Like fine wine, they mellow with age. Do not pickle or put in hot water. This makes them bitter. Serve with sugar, spice and tender loving care.
Grease and flour 2 (9-inch) layer cake pans. Mix all the ingredients; blend until moistened. Beat as cake mix package directs. Pour into prepared pans. Bake at 350° for 30 to 35 minutes or until cake pulls away from sides of pan. Cool in pan 10 minutes. Remove; cool on wire rack. Fill and frost as directed.
Prepare cake mix according to directions in a 9X13 pan. Cool completely. Cut cake into 1-inch squares and set aside.
Melt chips, peanut butter and butter in microwave 3 to 4 minutes. Cool. Add nuts and marshmallows. Pour into buttered pan 9 x 13-inches. Cool and refrigerate. Cut into squares.
Heat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans. In a large bowl, cream butter or margarine and sugar until fluffy. Stir in eggs, pumpkin and water. Blend in flour, soda, salt, baking powder, cinnamon and cloves. Stir in nuts. Pour into pans. Bake approximately 70 minutes or until toothpick inserted in center of bread comes out clean.
Place all of the ingredients in a casserole dish. Bake at 350° for 1 hour. Add 2 cups heated milk before serving.
Mix and roll out like any pastry. Divide into 8 equal portions and roll out each piece flatter (not too thin though) using first 5 ingredients. Put dough into a 9 x 13-inch pan; add apples to each section, then sprinkle 1 teaspoon sugar and dash of cinnamon on each portion. Fold edges over to cover apples going from corner to corner with a peak in middle. Bake for 10 minutes or until brown at 350°, then using following ingredients, pour syrup over apples and bake an additional 20 minutes.
Combine flour and sugar. Cream with butter. Add eggs; mix and add buttermilk, vanilla and nutmeg. Pour into unbaked pie shell and bake about 45 minutes at 350° or until golden brown on top.
Trim outside fat from steak and cut into 1-inch cubes. Combine wine, onion, oil, lemon juice, garlic, basil, sugar, salt, thyme and pepper. Place beef cubes and marinade in plastic bag or utility dish, turning to coat meat. Tie bag securely or cover dish and marinate in refrigerator for 6 to 8 hours (or overnight).
Roll cookies into balls and roll in cinnamon-sugar mixture (cinnamon and 1/4 cup white sugar). Bake at 400° for 10 minutes.
Mash bananas. Stir in other ingredients. Pour into greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake 1 hour at 325°. (You can also bake in 3 mini loaf pans filled halfway. Makes great gifts!)
Pick chicken off bone, tear into small pieces and place in casserole dish. Mix sour cream, soups and one cup broth. Pour over chicken. Mix 1/2 cup broth with dressing mix. Bake at 350° for 30 minutes until bubbly and brown.
Mix everything, except egg yolks, with spoon or hands. Pat into a ball and spread out on a 9-inch pie plate. Flute edges. Break egg yolk and coat the crust. Bake for 8 minutes at 350°. The egg coating seals the crust so the filling does not soak the crust.
Cover with plastic wrap; refrigerate for 12 to 24 hours. Before serving, sprinkle with chopped hard-boiled egg and crisp bacon bits and decorate with sliced cherry tomatoes. For a main dish, you may add cooked chicken or ham.
Blend butter, brown sugar and flour; spread over apples. Mix 1 cup of sugar with the apples. Bake for 45 minutes at 350°.
Mix all the ingredients together and mix them well. Bake at 325° for 45 minutes to 1 hour. You can make two pies from this recipe by adding more nuts. I add approximately 1/2 cup more and make one deep dish pie. Insert a knife in the center of the pie. If it comes out clean, it is done.
Separate the eggs and make a soft custard of the milk, egg yolks and sugar. Beat the egg whites stiff and over them pour the hot custard and mix thoroughly. Add the vanilla and salt, and when cold, the whipped cream. Freeze.
Place egg whites in a medium-sized mixing bowl. Beat on high speed with an electric mixer using the whisk attachment until frothy. Add cornstarch, cream of tartar Splenda Granular and vanilla. Beat on high speed until slightly stiff peaks form.
Cream butter, Crisco and sugar. Beat until light and fluffy, then add eggs, one at a time. Beat well after each addition. Sift together 3 cups flour, cocoa and salt. Add alternately to mixture with milk, then add vanilla. Bake in a greased tube pan at 325° for 1 to 1 1/2 hours or until cake tests done. May be frosted, if desired.
Brown first five ingredients together. Then add remaining ingredients. Stir and simmer. Serve with shredded cheese and chips.
Heat oven to 350°. Place pita breads on an ungreased cookie sheet. Spread 2 tablespoons pizza sauce on each pita bread. Divide vegetables among pita breads. Sprinkle each with 1/4 cup of cheese. Bake 8 minutes or until cheese is melted.
Mix all ingredients except meat in saucepan and simmer 1 hour (heated until it starts thickening) then add meat. Simmer for 1/4 to 1/2 hour.
Form sausage into 3/4-inch balls. Brown slowly on all sides. Drain all but 1 tablespoon fat. Brown onion lightly. Add remaining ingredients and simmer until thick, about 20 minutes. Pour sauce into dish. Stick each sausage ball with toothpick and stand up in sauce. Makes about 4 dozen.
Mix all ingredients thoroughly. Freeze 6 to 8 hours before serving. Garnish with a cookie.
Preheat oven to 350°. Grease and flour bread loaf pan. In large bowl, stir together oil, eggs, water and pumpkin. Sift together flour, sugar, nutmeg and cinnamon. Add dry ingredients to pumpkin mixture and beat until smooth. Fold in nuts and pour into pan. Bake for 1 hour.
Sift together dry ingredients. Cream shortening, sugar, egg and molasses. Stir in flour. Roll into balls and flatten or roll out with rolling pin and cut with cookie cutters. Decorate with raisins, etc. Bake on slightly greased cookie sheet at 350° for 10 to 15 minutes.
Shred lettuce in large bowl. Add remaining ingredients in order given. Cover. Refrigerate 8 to 24 hours. Do not stir!
Crust: Mix sugar, graham crackers and butter. Spread in large pie pan on bottom and sides.
Blend cream cheese and 1 tablespoon butter. Add next ingredients, except seasoned bread crumbs and remaining butter. Mix well. Lay out rolls. Place 1/2 cup of chicken mixture in center of each, bring corners to center and pinch together. Brush tops with butter and crumbs. Bake 25 minutes at 350°.
Brown ground beef; drain. Add onion and saute. Add garlic, tomato sauce, water, salt, pepper, rosemary and Worcestershire sauce. Simmer 30 minutes. Cook noodles; drain and rinse. Mix cottage cheese with eggs. Start layering in oblong pan. Use 1/2 meat mixture first. Add layer of noodles, 1/2 cottage cheese mixture and grated cheese. Repeat for second layer. Bake 30 minutes at 350° until cheese is bubbly and browning.
Cream together brown sugar, shortening, egg and vanilla. Sift together flour, sugar, baking powder, soda and salt. Stir into creamed mixture. Stir in oats, walnuts and chocolate chips. Form dough into small balls and place 1 inch apart on ungreased baking sheet. Bake in a preheated 375° oven for 7 minutes. Remove at once. Makes about 60 cookies.
Drain fruits and mix all together. Add sour cream and marshmallows. Mix well. Refrigerate 24 hours.
Combine first three ingredients, make 4 patties and fry until crispy on both sides. Make a medium white sauce. Add cooked peas. Add salt and pepper to taste. Serve salmon patties with creamed peas spooned over.
Boil potatoes. Cool, peel and shred. Melt butter. Mix with shredded cheese, sour cream, onion, salt and pepper. Add potatoes and mix.
Mix all ingredients above and pour into pie shell. Bake at 350° for 30-35 minutes. Makes 1 pie.
Mix all ingredients together. Top with bread crumbs and bake at 350° for 45 minutes.
Cut beef across grain into 2 x 1/4-inch strips. Cover and refrigerate half of the beef and use within 2 days. Cook and stir remaining beef in oil in 8-inch skillet over medium heat until brown. Stir in water, soy sauce, sugar and instant bouillon. Arrange beef in one half of skillet. Arrange onions and carrot in separate sections of skillet. Heat to boiling. Reduce heat; cover and simmer 10 minutes. Arrange celery, mushrooms and spinach in separate sections of skillet. Heat to boiling. Reduce heat; cover and simmer until spinach is cooked, about 5 minutes. Serve with steamed rice.
Mix sugar, hot water and soda in a large, heavy kettle. Start boiling on high, then reduce to medium heat and let boil until it starts turning a cream color (248°). Do not stir. Pour on buttered marble slab. Butter hands and start working until cool enough to hold in hands. Start pulling and pull until it holds its shape (will be almost white in color). Cut with scissors into pillows and cool on marble slab. Can be eaten then or stored in airtight container.
In a large bowl, prepare gelatin with 2 cups of boiling water and 1 cup of cold water. Add lemon juice and then chill until partially set. Fold in apples, nuts and celery. Pour into lightly oiled 6-cup mold or 9-inch square pan. Chill 4 to 6 hours. Serve on lettuce leaves and garnish with apple slices. Makes approximately 8 to 10 servings.
Combine ingredients in a heavy saucepan; cook over low heat for 10 minutes, stirring often. Serve over noodles or rice.
Melt 2 tablespoons butter in skillet. Add coconut; stir constantly over low heat until golden brown. Spread coconut on paper towel to cool. Cream 2 tablespoons butter with cream cheese. Add milk and beat in sugar gradually. Blend in vanilla. Stir in 1 3/4 cups coconut. Spread on top of cake layers. Stack and sprinkle with remaining coconut.
Combine flour and sugar in bowl. Cut in shortening until crumbly. Add vinegar and water. Mix well. Knead lightly on floured surface. Divide into thirds. Roll and fit into 3 pie plates. Bake. Can be frozen also and baked later.
Place pineapple in 9 x 12-inch ungreased cake pan. Dump cherry pie filling evenly over pineapple. Sprinkle cake mix and nuts over cherry pie filling. Put squares of margarine over cake mix. Bake at 350° for about 50 minutes.
Preheat oven to 350°. Combine mashed bananas and bran cereal in mixing bowl and mix well. Allow to stand for 5 minutes to soften the cereal. Combine flour, baking powder, soda and salt in another bowl and mix well. Set aside. In a large mixing bowl, combine oleo and sugar; blend until smooth. Add egg and egg whites and mix thoroughly. Add banana mixture and mix well. Add flour and stir until you can't see dry flour. Do not overmix. Pour 1/3 cup batter into each of 12 muffin tins that have been sprayed with nonstick vegetable coating and bake about 20 minutes. Makes 12 muffins.
Dissolve Jell-O in 1 cup hot water, then cool. Mix cake mix with the eggs, oil and lemon flavoring. Beat for 4 minutes at medium speed. Add Jell-O and mix again. Bake in a greased and floured 9 x 13-inch pan for 30 to 35 minutes at 350°.
Mix well the first 4 ingredients. Pour into a 9-inch pie crust (pierce crust with fork in several places on bottom to let any air bubbles out or crust may rise to top). Sprinkle nutmeg and/or cinnamon on top. Bake at 425° for 10 minutes; 325° until firm.
Thaw fish, if frozen. Cut fish into 4 portions. Place fish on a broiler pan lined with foil. Brush olive oil over fish. Combine lemon juice, basil, garlic powder and pepper. Pour over fish. Sprinkle sesame seed evenly over fish. Broil until fish flakes easily when tested with fork or for about 12 minutes. Makes 4 servings.