HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up the chicken and brown the pieces on all sides in hot oil. Remove chicken and deglaze the pan by pouring the wine into it and, with a wooden spoon over medium heat, rubbing down all the good brown substances into the liquid in the skillet. Then add the tomatoes and garlic. Simmer until this sauce is somewhat reduced. Season with salt and pepper to taste.
For each large can of Bush's baked beans, add catsup, brown sugar, Coca-Cola and diced onions.	Cook slow on stove top, uncovered, for 4 to 6 hours, stirring often.
Cream margarine; add powdered sugar, flour, flavoring and eggs. Blend well with mixer. Pour in greased tube pan and bake at 300° for 50 to 60 minutes.
Prepare jello. Add cranberries and sugar. Cool, then add pineapple and marshmallows. When jello is near setting, add whipped cream. Chill for several hours.
In large bowl, have oats, peanut butter and vanilla; set aside. Spread on wax paper.
Mix well. Roll into balls and then into more 4x sugar. Serve to boys and girls.
Cream margarine and sugar. Add remaining ingredients. Roll in balls and then roll in the remaining coconut.
Break bread in small pieces. Break cheese into bite size pieces. Arrange shrimp, bread and cheese in several layers in greased casserole. Pour margarine over this mixture. Beat eggs. Add mustard and salt to eggs, then add milk. Mix together. Pour this over ingredients in casserole. Let stand a minimum of 3 hours, preferably overnight in refrigerator, covered. Bake for 1 hour at 350°, covered. Serves 4.
Mix all ingredients. Add enough water to hold together. Roll into balls. Bake on cookie sheet for 20 minutes at 325°. May freeze. Makes 5 dozen.
Mix flour, salt and pepper together. Dip chicken or pork into seasoned flour and brown in shortening. Remove excess fat. Lay chicken or pork in baking pan. Sprinkle onion over meat. Heat soup, thyme and water. Pour over meat. Cover with foil. Bake at 350° for 1 hour or until tender.
Mix the first three ingredients with hands and put in bottom of oblong cake pan. Beat the remaining ingredients good and pour over first layer. Bake at 350° for 30 minutes or until set and brown.
Cook onions in margarine. As they are cooking, add flour to milk, then add onions. As it is simmering, cut up Velveeta in small chunks. Add to milk and onions for thickness. You may want to add more cheese, depending on how thick you want it. When done, add picante sauce.
Boil all except eggs together. Shell hard-cooked eggs and place in hot jar (2-quart works well), covering with boiling liquid. You can also place a whole red pepper in each jar. Cover and let stand 2 or 3 days before eating.
Thinly slice pork. Lightly spray large nonstick skillet with cooking spray. Heat over medium-high heat. Add pork and green onions. Stir-fry 2 to 3 minutes or until pork is no longer pink. Stir in hoisin or Asian plum sauce. Stir in cole slaw mix. Spoon pork mixture onto tortillas. Wrap to enclose. Serve immediately. Makes 2 servings.
Melt about 1/2 stick butter or margarine and pour into baking dish; tilt dish to coat bottom and set aside. Sift all the dry ingredients together and gradually add the boiling water, stirring constantly. Beat the eggs until they are light and add to mixture. Stir in the buttermilk and pour batter into prepared dish. Set the dish in a pan of water and bake in 400° oven for 45 minutes. Serves 6.
Mix first 3 ingredients and then mix with remaining ingredients. Shape into 2 logs. Wrap with aluminum foil and freeze.
Mix and sift flour, sugar, baking soda, salt and cinnamon. Stir in almonds. Beat eggs slightly and combine with oil, almond extract, bananas and undrained pineapple. Add to dry ingredients. Mix thoroughly but do not beat. Spoon into well-oiled 10-inch tube pan. Bake at 325° for 1 hour and 20 to 25 minutes. Remove from oven and let stand 10 to 15 minutes. Remove from pan.
Combine sugar, cocoa, butter and milk. Bring to boil and boil 3 minutes. Remove from heat and add peanut butter, stir until melted. Add vanilla and oatmeal. Stir well and drop onto wax paper.
Coarsely chop the tomatoes. Let stand in colander while preparing the other vegetables. Coarsely chop the onions and peppers. Mix drained tomatoes, onions and chile peppers with the salt, pepper and vinegar. Pack mixture in clean hot jars (pint) to within 1/2-inch of top. Process 15 minutes. Keeps fresh up to a month in the refrigerator. You may omit the black pepper and add 1 bunch chopped cilantro.
Make crust like pie crust, roll out and fit to a roasting or lasagna pan. Grease pan lightly and lay in crust.
Mix all together. Form into balls. Bake at 350° for 20 minutes.
Put the first 4 ingredients in a large bowl. Cut in shortening. Add buttermilk; mix well. Roll out on floured surface. Cut out biscuits and cook in a greased pan in a 450° oven for 15 minutes. Brush with melted butter on top of cooked biscuits.
Melt butter in a large baking dish (13 x 9 x 2-inch). Sift together dry ingredients and combine with milk. Pour over butter. Do not stir. Place peaches with syrup on top. Bake at 350° for 40 minutes.
Shortly before serving time, combine in the punch bowl the chilled pineapple juice and 1 cup lemon juice. Add the strawberries and their syrup. Stir to blend thoroughly. Add the chilled ginger ale and blend. Add ice cubes or molded ice block.
Combine first four ingredients. Cream until smooth. Chill 1 hour. Press into greased mini-tins; set aside. Combine remaining ingredients mixing well. Spoon into pastry shells. Bake at 325° for 25 minutes. Cool and serve. Yield 2 doz.
Set out sherbet to soften slightly. In bowl mix jello and boiling water, stir to dissolve. Add sherbet and Cool Whip. Put in container with oranges. Layer jello first, then oranges, then jello again. Finish off with oranges and top with ground nuts, if you wish.
Mix ingredients in a large bowl. Melt chocolate by package directions. Pour white chocolate over mixture in bowl and stir. Then spread mixture out on wax paper to dry. After dry, break into pieces and put into container.
Slightly beat eggs. Add other ingredients, one at a time. Mix thoroughly. Add salt and pepper. Place in greased dish and bake at 350° for about 1 hour. May use to stuff turkey or roasting chicken.
In a saucepan, combine sugar and corn syrup. Bring to a boil. Remove from heat; add butter and peanut butter. Stir well. Pour mixture over cereal. Mix well. Drop spoonfuls onto wax paper. Let cool and serve.
Cover quahuags with water and bring to a boil. When open, remove from shell and chop. Saute diced onion in olive oil. Add quahaug juice, diced potatoes, parsley and chopped quahaugs. Cook until potatoes are done. Add hot milk or milk mixture. Dab of butter may be added, when serving. Makes 6 large servings.
Crush cookies and spread one half of crumbs evenly in a 9 x 13 inch baking pan. Mix cream cheese and butter together with an electric mixer until smooth. Mix in confectioners sugar. Fold in whipped topping. In a separate bowl, mix together pudding mix, milk, and vanilla. Fold cream cheese mixture into pudding mixture and pour into pan over cookie crumbs. Sprinkle the remaining cookie crumbs over the top. Refrigerate before serving.
Cook chicken; remove from bones and cut in chunks. Cook spaghetti in chicken stock. Melt fat in skillet; add onion and green pepper. Cook until tender. Add cheese. Stir until melted. Combine all. Bake in a 350° oven for 30 or 40 minutes.
Prepare pumpkin as for pies (2). Pour into a 9 x 13 pan or a 10 x 14. Sprinkle cake mix over top of filling. Slice butter over cake mix. Sprinkle nuts on top. Bake for 40 minutes or until done at 350°.
Combine mushrooms and onions in 1-quart casserole. Cover and microwave on High for 3 to 4 minutes. Drain well. Place margarine in 4-cup measure. Microwave on High until melted. Blend in flour. Add sherry, water, yogurt, salt, pepper and bouillon. Stir in mushrooms and onions.
Set aside 2/3 cup of yellow cake mix. Combine remaining cake mix, margarine and beaten egg. Stir by hand until mixture is crumbly. Press the mixture evenly over the bottom and pinch up sides of an ungreased 13 x 9 x 2-inch pan. Bake at 350° for 15 minutes.
In a small saucepan over low heat, mix together water and sugar. Boil over low heat until mixture is clear. Stir to dissolve sugar occasionally. Remove from heat and cool slightly. Dip the crocheted doily in warm water, then roll it in a bath towel to absorb as much water as possible. Next, dip the doily in the sugar-starch solution, saturating it completely. Remove doily and stretch it to the desired shape on a towel or covered piece of cardboard. Can use pins to hold to shape with the cardboard. Let dry. If doily has ruffles, stand small glasses between ruffles as they dry.
Cream the shortening and flour. Cook the milk and American cheese until thick, stirring constantly. Add the other ingredients. Cover with crumbs and bake in a casserole for 10 minutes at 400°. Serves six.
In a skillet, cook bacon; drain and cook onion in margarine. Combine sour cream, flour and salt. Add eggs. Stir in bacon and onions. Pat crescent dough into greased 9-inch square pan. Pour onion mixture over dough. Bake at 375° for 30 minutes.
Mix together; chill in freezer until partially frozen. Stir to evenly distribute ice crystals and unfrozen punch. Serve over ice cubes.
Mix together the flour and salt. Whisk the eggs with the milk. Gradually whisk the liquid into the dry ingredients until smooth and well blended. Let the batter rest for 1 hour.
In small bowl, combine avocado dip and cream cheese; blend well. Spread each tortilla evenly with avocado mixture to within 1/2 inch of edge. Arrange slices of meat, lettuce, cheese and sprouts over avocado mixture. Spoon on desired amount of salsa. If sandwiches are made ahead, omit salsa and spoon onto portions just before serving. Roll up each tortilla; secure with toothpick. Serve immediately or wrap securely in plastic wrap and refrigerate until serving. Makes 6 sandwiches.
Cook rice according to package. Saute pepper and onion in butter until soft. Puree tomatoes in blender and add to pepper and onion. Add crawfish and simmer for 10 minutes. Add soup and rice. Put mixture in a buttered casserole dish and top with slices of cheese. Bake in a 350° oven for approximately 45 minutes.
Dissolve gelatin in boiling water in a 2-quart bowl. Stir in strawberries, pineapple, bananas and pecans. Pour half the mixture into a 9 x 9-inch dish. Chill until firm. Spread with sour cream. Top with remaining gelatin mixture. Chill until firm. Yield: 12 servings.
Blend cream cheese with party dip. Stir in red bell peppers, black olives and chillies. Chill an hour. Using spatula, form a football shape on platter. Chill 4 hours or overnight.
Let frozen orange juice and lemonade thaw. Dissolve sugar in boiling water. Add pineapple juice, thawed orange juice and lemonade. Puree bananas in blender. Add to liquid. Mix well. Freeze (at least 3 hours; can be made several weeks ahead). Remove from freezer 30 to 40 minutes before serving. Place in punch bowl. Add 3 bottles of lemon-lime drink. You can use an ice ring or serve over ice cubes.
Cook squash in about 1 cup of water until just tender. Add butter, onions, sour cream and soup. Put large chunks of stuffing in casserole and crumbs on the top. Cook 1 hour at 350°.
Melt butter in a 2-quart saucepan. Saute celery, onion and carrots in melted butter for 5 minutes. Add white pepper and liquor that has been drained from oysters. Add mushroom soup and milk. Stir until smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and edges begin to ruffle. Serve immediately. Add a splash of sherry before serving. Makes 4 servings.
Cook Success rice according to package directions; drain and set aside. Saute onions and celery in oil until tender-crisp. Add mushrooms, peas, olives and Hormel chunk ham; cook 3 to 4 minutes. Push mixture aside in pan and scramble eggs. Add rice and soy sauce. Toss lightly with ham and rice mixture until completely heated. Garnish with mandarin orange slices and celery leaves, if desired. Makes 4 to 6 servings.
Place yeast in 2 cups warm water. Melt butter and cream with sugar in large bowl, then add beaten egg. Add dissolved yeast to cream mixture, then add flour and stir until mixed. Place in airtight bowl and store in refrigerator.
Cream together butter and sugar. Add well beaten eggs. Add flour, milk and vanilla. Pour into unbaked pie crust and bake at 350° for 35 to 40 minutes or until set.
Cover potatoes generously with water. Bring to a boil and lower heat to medium. Add celery, onion, salts and pepper and simmer 15 minutes. Add milk and heat through well. While soup is simmering, melt butter and stir in flour for thickener. Add to soup to thicken, stirring until desired consistency.
Mix taco mix with water. Cook hamburger meat. Mix stewed tomatoes. Combine refried beans, peppers and cheeses and pour this in with hamburger mixture. Fill soft taco shells inside and roll up. Put some meat mixture on top and add cheese.
Saute onion, bacon and ground beef until brown; drain. Add catsup, brown sugar, vinegar, dry mustard and salt. Add the beans to meat mixture. Mix thoroughly. Pour into lightly greased 2 1/2-quart casserole. Bake, uncovered, in a 350° oven for 40 minutes.
Place cream cheese in a bowl; mash with a fork. Add berries and sugar; mix well. Fold in whipped topping. Spoon into foil lined muffin tins. Freeze until firm, about 2 hours. Makes 12 servings.
Layer these ingredients in salad bowl, in order listed. Spread the following dressing over top. Cover with plastic wrap, sealing edges. Serve the next day.
Brown hamburger and onion. Drain. In a 2 1/2-quart casserole dish, combine the chili, enchilada sauce, tomato sauce, 1 cup sharp cheese and the Fritos. Mix well. Bake at 375° for 30 minutes.
Preheat oven to 375°. In a frying pan, melt 4 tablespoons of butter. Add chicken breasts and fry for 5 minutes, until lightly browned on both sides. Transfer to bowl. Add chicken livers to the frypan and cook 2 minutes on each side. Transfer to bowl with chicken breasts. Mince the chicken breasts, livers and ham together. Add 1/4 cup Parmesan to the ground meat and mix well with a fork. In a medium saucepan, melt another 4 tablespoons butter. With a wooden spoon, stir the flour into the butter and cook for 2 minutes. Remove the pan from the heat and stir in the milk slowly. Return to heat and cook until sauce thickens. Remove and add cream, salt and pepper. Add 1/4 of the sauce to the meat and cheese mixture in the bowl and mix well. Set aside. Bring 2 1/2 quarts of water to a boil. Drop into the boiling water and cook for 6 to 15 minutes, depending on the thickness. With a slotted spoon, remove the pasta from the pan and place on dampened cloth to drain. Using 1 tablespoon of butter, grease a large baking dish and spread 2 tablespoons of meat and cheese mixture on each pasta square. Fold over and make a roll. Place the cannelloni in either one or two layers, placing the joined side down in the baking dish. Sprinkle with remaining cheese and cover with reserved sauce. Dot the top of the dish with small pieces of butter and place in oven. Bake for 30 minutes until lightly browned.
Drain fruit (save 1 cup of juice). Mix instant pudding, Tang and 1 cup juice. Mix well. Add fruit to pudding and refrigerate for 3 hours. Serves 4 to 6.
Preheat oven to 375°. Combine all ingredients except chips. Put into 1 1/2-quart casserole dish. Top with chips. Bake for 30 minutes.
Beat sugar and eggs. Add oleo, salt and vanilla; continue beating. Add buttermilk, cocoa, flour and baking soda. Add boiling water. Bake in 2 greased 9-inch pans or 9 x 13-inch pan at 350° for 30 minutes. See fudge recipe for frosting.
Brown bacon until crisp; drain. Add onion and mushrooms; cook until tender. Add chicken broth and water; bring to a boil. Stir in orzo and parsley; return to a boil. Reduce heat and simmer, covered, until orzo is tender.
Cut meat in 1-inch wide strips. Saute meat in butter and oil quickly. Take out; salt and pepper lightly. Saute mushrooms and add to meat. Saute onions and peppers 2 minutes. Add to meat. Add tomatoes, vinegar, soy sauce and tomato paste to pan and bring to a boil. Pour over meat. Toss lightly. Bake at 350° for 30 minutes.
Combine garlic, dill, olive oil, lemon juice and salt. Rub over salmon. Let rest at room temperature for 30 minutes. Grill for 7 to 10 minutes per side or bake at 350° for 30 minutes. Serve with roasted red potatoes with parsley. Serves 4.
Combine and bring to a boil. Let cool and pour over cucumbers and onions. Put in freezer. Could keep in refrigerator and use. Both ways are very good.
Boil raisins with water 5 minutes. Drain; measure 1/2 cup of the liquid. Add water if needed to make 1/2 cup. Cool; stir in soda. Cream shortening, sugar and spices. Beat in eggs, one at a time. Add vanilla and raisin liquid. Sift flour with salt and baking powder and stir into wet mixture. Add raisins and walnuts. Chill dough until stiff. May be kept overnight in refrigerator. Drop by fat teaspoonful about 1-inch apart on lightly greased baking sheet. Bake at 375° for 12 to 15 minutes. Remove to rack to cool.
Combine onions, carrots, celery, garlic and butter in a large Dutch oven. Cook over medium heat 8 to 10 minutes. Add lemon peel and remove from heat.
White Sauce: Heat 2 tablespoons butter in saucepan over medium heat. Sprinkle in flour; mix rapidly. Cook 1 minute. Pour in hot milk and nutmeg. Cook sauce for 8 minutes over very low heat, stirring occasionally.
Mix the orange juice and limeade according to directions on can. Mix all ingredients. Freeze in plastic ice cream containers for 48 hours. Put in punch bowl and pour Shasta strawberry soda over it.
Brown ground beef with onion; drain off fat thoroughly. Heat refried beans; simmer 10 minutes. Add other ingredients and heat through.
Beat 1 package Jell-O chocolate flavor fat-free sugar-free instant pudding with wire whisk into 1 1/2 cups cold milk for 1 minute. Stir in 2 cups thawed Cool Whip Lite whipped topping. Spoon into 6 dessert dishes. Refrigerate until ready to serve. Garnish as desired.
Put cabbage in casserole dish. Mix soup and cream cheese. Pour mixture over cabbage. Sprinkle on cracker crumbs. Dot with butter. Cook 30 minutes at 350°.
Drain all beans well. Rinse and drain well again. Add chopped onion, green pepper, and salt and pepper. Mix sugar, vinegar and oil, stirring until sugar is dissolved. Pour over all the beans, pepper and onions. Stir to mix well. Refrigerate overnight. Stir before serving.
Melt butter and margarine; stir in cheese until melted and add other ingredients, making crabmeat the last. Toss until heated through. Serve over heated English muffins. May bake muffins with crabmeat for a crispier taste!
Bring water to boil. Add rice, butter and raisins. Reduce heat to low. Cover pan and simmer for 15 minutes. Add sugar; stir well. Serve hot with milk.
Trim fat from tenderloin. To make a double butterfly cut: Make a lengthwise cut down center of meat, cutting to within 1/2-inch of other side. With meat cut side up, make 2 more lengthwise cuts, one on either side of the first cut, cutting through thickest portions of meat to within 1/2-inch of other side. Pound slightly with meat mallet to flatten to a 10 x 8-inch rectangle.
Arrange apples	in greased square pan 8 x 8 x 2-inches. Mix remaining ingredients and sprinkle over apples. Bake at 375° for 30 minutes. Serve warm with milk or ice cream.
Heat butter, marshmallows, dry milk and milk in saucepan over low heat until smooth, stirring constantly. Remove from heat. Add dry cereal and coconut. Stir. Put into buttered or greased pan (9 x 9 x 2-inch). Spread evenly. Cool. Cut into squares. Makes 36 squares.
Preheat oven to 350°. With a sharp knife, make a pocket in each chop. Cook onion in butter until done. Add all other ingredients to onion and mix well. Stuff chops with rice mixture, salt and pepper to taste and place chops in a roasting pan. Cover and bake at 350° for 45 minutes. Remove cover and continue to bake 15 minutes more.
Wash and cook rice. Cool, not too wet. Heat oil in frypan or wok. Fry rice with medium heat for short time; keep stirring. Add soy sauce and salt. Stir. Add ham and onion and stir for 5 minutes. Remove to platter. Place chopped egg on top. Serves 3.
Cut the bread into 1/2-inch cubes. Mince the garlic. Saute the garlic in the oleo. Add the cubed bread, stirring and tossing until bread is a golden brown. Drain on paper towels and store in the refrigerator in a jar.
Heat 5 cups water and the salt to boiling. Mix cornmeal, flour and brown sugar with 2 cups cold water. Add mixture slowly to boiling water, stirring constantly. Cook over low heat about 30 minutes, stirring constantly.
Combine peanut butter, sugar and milk. Bring to a boil; boil 2 minutes. Add oatmeal, nuts and vanilla. Drop on wax paper.
Mix sour cream with baking soda. Set aside. Put butter into a large mixing bowl. Add sugar. Beat until light and fluffy. Add eggs and vanilla and continue beating until well mixed. Add flour and bananas to the batter, using electric mixer set at low speed. Add sour cream and mix it with rubber spatula. Put into greased and floured loaf pan. (Pam is good to use.) Bake at 350° for 50 minutes or until done. Use loaf pan.
Cook and drain spaghetti. Coat with butter, Parmesan cheese and egg mixture. Spread in a 9 x 13-inch pan or 2 pie plates. Spread Ricotta cheese over spaghetti. Layer top with meat sauce. Bake at 350° for 30 minutes. Sprinkle with Mozzarella cheese.
Slightly brown rice in margarine. Mix in all other ingredients. Pour into casserole dish. Cover. Bake at 350° for 1 hour. Stir after 1/2 hour. Makes 6 servings.
Preheat oven to 325°. Cream butter and sugar. Add eggs, 1 at a time, alternating with milk and crushed wafers until all ingredients are used. Fold in nuts and coconut. Bake in greased and floured 9 x 13-inch pan for 1 to 1 1/2 hours. This cake is very moist (almost wet) and rich. Serve with a little whipped cream, if desired.
In a small bowl, combine warm water and sugar; add yeast. Set aside. In large bowl, place flour, salt and oil. Wait until yeast mixture has risen (thick and frothy). Add yeast mixture to flour mixture and knead. Add a small amount of extra flour, if needed. The goal is to have a well-mixed dry dough.
Preheat oven to 450°. In a mixing bowl, sift together flour, baking powder and salt. Using a pastry cutter, cut the shortening into the dry ingredients until the mixture has the texture of coarse meal. Slowly add the milk and cheese, mixing to form a smooth dough. Turn out onto a floured board and knead lightly. Roll out to 1/2-inch thickness and cut with a floured biscuit cutter. Place on an ungreased baking sheet 2-inches apart and bake 10 to 12 minutes. Yields 1 dozen.
Mix cooked macaroni, peppers, onions, cheese and pepperoni. Set aside. Mix together oil, vinegar, sugar, oregano, salt and pepper. Pour over macaroni mixture. Stir well and marinate overnight. Then add tomatoes. Serve.
Find a big pan. Cut elephant into bite size pieces. This takes about 2 months. Add enough brown gravy to cover and cook over hot fire, about 465°. Serves approximately 3,800 people.
Bring to a boil and pour over cucumbers that have been packed in jars. Seal. To make dill pickles, pack in the jar with cucumbers, two or three cloves of garlic, dill weed and/or slices of onion. These pickles are good in about a week or 10 days.
In large skillet, cook bacon and onion until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash browns to skillet; mix well. Cook over medium heat for 10 minutes, turning when browned. Make 10-inch well. Sprinkle with cheese if desired. Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parsley; serve immediately. Yields 10 servings.
Mix dry ingredients together. Add boiling water to make a paste. Add egg. Drop by tablespoon in hot grease. Fry until golden brown.
Mix together and put in casserole dish. Bake 1 hour at 350°.
Mix all ingredients in mixer, except 1/2 cup coconut. Sprinkle the 1/2 cup coconut on top of pie. Bake for 45 to 50 minutes at 325°.