HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook meat, water, garlic and salt 1 1/2 hours until tender. Uncover and boil 12 minutes. Shred meat and add peppers, vinegar, chili powder, cumin and pepper. Heat until warm. Fill warmed tortilla and wrap or roll up envelope fashion. Cook 3 tortillas in 1 inch of hot oil, about a minute on each side until brown. Drain. Add garnishes.
Combine vegetables, water and seasoning in 3-quart casserole. Cook covered on Full power for 7 to 9 minutes or until tender. Stir halfway through cooking time. Place butter in 1 1/2-quart casserole. Heat Full power for 45 seconds to 1 minute and 15 seconds until melted. Stir in flour; blend to smooth paste. Gradually blend in milk. Cook covered on Full power for 8 to 10 minutes until thickened. Stir 2 to 3 times. Add sauce to vegetables. Stir in corn, cheese and ham through.
Sift together flour, baking powder and sugar. Cut in shortening with pastry blender. Blend in sour cream. Turn out on lightly floured board. Handle gently and make into a ball. Pat out and cut. Place in greased baking pan. Drizzle with squeeze margarine. Bake in 450° oven for 10 to 12 minutes.
Beat cream cheese until softened in mixing bowl. Beat in sugar. Gradually add milk and beat until smooth. Fold in coconut, whipped topping and extract. Spoon into crust. Freeze until firm, about 4 hours. Garnish with toasted coconut and maraschino cherries, if desired. Let stand at room temperature about 15 minutes before cutting. Store leftovers in freezer.
Cook unpeeled potatoes in boiling water about 15 minutes; drain and cool slightly. Quarter potatoes; spray cut sides with spray. Combine remaining ingredients; dredge cut sides in mixture. Place in a single layer on a baking sheet, coated with the cooking spray. Bake at 450° for 15 minutes.
Mix together sugar, flour and eggs in a medium bowl. Add pineapple with juice. Pour into a buttered 8 x 8 casserole. In a bowl, add bread cubes and drizzle with melted butter until bread is coated with butter. Sprinkle buttered cubes evenly over pineapple mixture and bake at 350° for 1 hour.
Mix 1st six ingredients together into meatballs and brown in pan in 1 tablespoon shortening. When brown, remove from pan, remove grease and keep warm. Mix next 5 ingredients. Stir until smooth and pour into pan and stir until boiling and let boil 1 minute. Then add meatballs with pineapple chunks and peppers, let cook a few more minutes.
Tomatoes should be at room temperature. Core tomatoes. Cut into wedges (makes about 3 cups).
Cook raisins in small amount of water until done. Mix sugar, flour and egg yolks; cream together. Pour into raisins and cook until thick. Pour in baked crust. Cover with beaten egg whites. Return to oven and brown.
Mix together and form into patties. Cook until no longer pink inside. (Tastes similar to sausage.)
Toss together and refrigerate; toss again when ready to serve. (Make all bite size pieces.)
Blend all ingredients, except the parsley, in blender. Taste (be sure it is seasoned to your taste; add whatever is needed).
Mix together the cup of flour, softened butter and confectioners sugar. Put into 9 x 9-inch pan. Spread evenly. Bake 20 minutes at 350°. Just before above is ready to come out of oven, mix remaining ingredients. Pour over crust while still warm. Put pan back in oven and bake at 350° for 25 minutes.
Mix the ingredients and pour into pie shell.	Bake at 350° until it is firm and the desired color.
Mix the two kinds of flour thoroughly. Add one half of the boiling water; stir well. Set aside and cover. Let stand for 15 minutes, then add the rest of the water. Caramelize the sugar; add 1 cup boiling water. When sugar is dissolved, add to flour mixture. Simmer mixture for 2 hours. Add butter and place, uncovered, in 300° hot oven for one hour or until it is quite thick and deep brown.
Add water to cover. Mix all together. Bring to a boil, then simmer for 1 1/2 hours. Serve with grated cheese topping. Salt to taste.
Mix all ingredients. Place in lightly greased casserole dish (1 1/2-quart). Put covered casserole in oven heated to 350° for 1 hour. Cool and serve.
Heat oven to 350°. Have cookie sheets ready. With a wooden spoon, stir sugar, eggs and peanut butter in medium bowl until blended. Dough will be slightly sticky. With floured hands, roll level measuring tablespoonfuls into 1 1/4-inch balls. Bake 12 to 14 minutes, until cookies look dry with tops crackled.
In a large bowl, beat egg yolks until light. Gradually beat in 1 cup sugar, beating until light and fluffy. Stir in next 5 ingredients. Beat egg whites until frothy; gradually add remaining sugar and beat until soft peaks are formed. Fold in egg whites and whipped cream. Chill. Before serving, stir and sprinkle with nutmeg. Serves 24.
Mix cream cheese, olives, onion and mayonnaise in bowl. Spread small amount of mixture on a tortilla, covering it. Then place a slice of ham on that. Roll tortilla up real tight in plastic wrap. Secure with toothpicks. Chill in refrigerator until very firm.
Press into 13 x 9-inch pan and bake 15 minutes at 375°. Cool.
Mix together. Spread over crust and bake at 350° for 25 minutes. Cool and sprinkle top with powdered sugar. Cut into squares.
Prepare day before: Spread 3 slices bread, cubed, in buttered 9 x 11-inch casserole. Mix the next 6 ingredients and place on cubed bread. Cube remaining bread and spread over chicken. Mix eggs with milk. Stir well and pour over casserole. Refrigerate overnight.
Brown ground beef; add spaghetti sauce. Beat eggs; add cottage cheese, Parmesan cheese and 1 cup Mozzarella. Add oregano.
Combine oil, vinegar and mayonnaise. Combine with vegetables and toss together. Add bacon bits to taste. Chill.
Melt margarine. Add the remaining ingredients; roll into balls. Top with chocolate topping, if desired.
Combine broccoli, cauliflower, onions, peppers, cheese, mayo, egg whites, sesame and turmeric. Mix well.
Measure popped corn into large buttered bowl. In top of double boiler over hot water, heat marshmallows, butter and salt, stirring frequently, until marshmallows melt and mixture is smooth. Stir in food coloring. Pour mixture over corn in bowl; toss gently to coat. With buttered hands, quickly shape mixture around lollipops into 3-inch balls. Makes 8 to 10 balls.
Cream the topping, sugar, vanilla and cream cheese until blended and smooth. Add chopped peanuts.
Saute celery and onion in 1 tablespoon margarine in skillet. In a very large bowl, mix all ingredients. Stir in chicken. Pour into the crock-pot. Cook on high for 45 minutes, then turn on low and cook for 4 hours.
Mix all ingredients together, except for tortillas. Spread mixture over tortilla, then roll it up in jellyroll fashion. Repeat until creamed mixture is gone. Refrigerate rolls for at least 1 hour. Slice rolls into bite size pieces. Serve with toothpicks. Very good with salsa.
Spread nachos on a large plate. Layer crab meat and cheese; microwave until cheese melts. Add peppers and sour cream. Enjoy.
Mix all ingredients (except biscuits) in casserole dish. Heat until very hot. Add biscuits on top and cook until done.
Grease a 2-quart baking dish or 8-inch square pan. Mix all ingredients except peaches and 1/4 cup sugar in this dish. Pour peaches and juice over the somewhat lumpy dough. Sprinkle with 1/4 cup sugar. Bake at 350° for about 45 minutes or until lightly brown. Serve with whipped topping or is great with a scoop of ice cream.
Cook sugar, syrup and water until it will spin a thread. Add peanuts and cook until light brown; add butter and soda. Spread on greased baking sheet.
Dip chicken in melted butter and roll in bread crumbs. Place in oven baking dish and pour spaghetti sauce on top of chicken; sprinkle with cheese. Bake in preheated 350° oven for 25 to 30 minutes.
Microwave Velveeta and chili in 2-quart microwavable bowl on High 5 minutes or until Velveeta is melted, stirring after 3 minutes. Serve hot with tortilla chips, French bread chunks or corn bread sticks. Makes 3 3/4 cups.
Mix flour, sugar, eggs and juice from pineapple together. In pan put brown sugar and melted margarine. Mix well. Arrange pineapple slices in pan and pour the cake batter over this. Bake at 350° until cake is done. Invert on plate.
In top of a double boiler, put milk, chocolate and salt. Cook over rapidly boiling water, stirring often, until thickened. Remove from heat. Slowly stir in hot water until sauce is of desired thickness. Stir in vanilla extract. Makes delicious hot fudge sundaes! Can be stored in refrigerator and reheated as needed.
Boil chicken in a pot with water, onion, salt and pepper until chicken is tender. Remove chicken and onion from broth, saving broth. Debone chicken. Put chicken meat and 4 cups of the chicken broth in a pot and bring to a boil. Add rice. Stir until it starts to boil. Turn down heat and cover with a tight lid. Keep covered for 20 minutes. Do not lift the lid.
Cook beans. Drain and slice water chestnuts. Add chestnuts to beans and heat. Can be topped with mushrooms.
Mix sugar and flour and set aside. Place oleo, water and cocoa in saucepan and bring to boil. Pour over dry ingredients and stir. Add eggs, soda and buttermilk. Bake in sheath pan, 11 x 18-inch for 17 to 20 minutes at 400°. May use 15 1/2 x 10 1/2 x 1-inch pan.
Cream Crisco and sugar for 17 minutes. Add eggs, one at a time. Stir in coconut last with a spoon. Bake in 325° oven for 1 hour and 20 minutes. Start cake in a cool oven.
Heat oven to 350°. Grease 2 loaf pans (9 x 5 x 3-inch). Cream shortening and sugar thoroughly. Add eggs, water and pumpkin. Blend in dry ingredients. Stir in nuts and raisins and bake in prepared pans for 60 to 70 minutes or until toothpick comes out clean.
Using an oiled 9 x 13-inch baking pan, mix and bake cake according to package directions. Remove baked cake from oven; using a fork, poke holes over top of cake. Mix can of cream of coconut and sweetened condensed milk in a medium bowl and stir with whisk until smooth. Pour the coconut mixture over the entire cake. Place in refrigerator overnight. Spoon whipped topping over the cake and then sprinkle with coconut just prior to serving. Yield: 12 to 16 servings.
Place all ingredients in separate bowls and have the children create their own pizzas. Place on cookie sheet and bake at 400° until cheese is melted. Great idea for sleepovers and birthday parties.
Heat oven to 350°. Mix eggs with all ingredients, except pecans. Mix well; add pecans. Pour into pie shell. Bake 45 minutes. Cool.
Beat softened margarine, sugars and eggs until creamy. Add vanilla, milk and molasses while continuing to beat (medium speed with electric mixer). Add flour, baking powder, salt and cinnamon. Mix well. Stir in oats and wheat germ, mixing well. Add any optional ingredients you like. Drop tablespoons of dough on greased cookie sheet with equal spacing. Bake 10 to 12 minutes at 375°. Cool. Can be frozen.
Preheat oven to 350°. Cream in a large bowl peanut butter, granulated sugar, brown sugar, margarine or butter, eggs, baking soda and vanilla. Stir in M&M's, chocolate chips and Quick oats. Drop by ice cream scoop onto ungreased cookie sheets, 6 to 8 cookies per sheet. Bake for 8 to 12 minutes. Leave on cookie sheets until cool. Makes 50 to 60 cookies.
Melt chocolate with butter in top of a double boiler. Chocolate chips or chunks of semi-sweet chocolate work equally well. Don't get any water in chocolate until it is melted. Remove from heat and stir in flour, sugar and hot water. Separate eggs, slightly beat yolks and stir them into the chocolate mixture. Beat the whites until stiff, but not dry. Slowly stir chocolate mixture into the meringue, stirring until well blended. Pour into round 8 to 9-inch cake pan, well buttered. Bake at 425° for 15 to 20 minutes only. It will look undone. This is best if made in advance and allowed to "age" in refrigerator 2 to 3 days. Can be frozen. Serve with whipped cream and raspberry puree or fresh raspberries. This is fantastic!
Boil first 3 ingredients for 3 minutes. Add marshmallows, cracker crumbs and pecans. (Can omit crumbs and add coconut instead.) Form eggs and roll in chopped nuts.
Mix jello, boiling water and cranberry sauce. Cool and thicken. Add orange juice, pineapple juice, celery, apples and nuts. Refrigerate.
Melt butter; stir in flour. Gradually add half and half; stir until thickened and add Parmesan. Cook and stir until thickened. Add crab meat. Heat 3 minutes, stirring occasionally. Toss fettucini with sauce; sprinkle in parsley and serve immediately.
Cream the mayonnaise and buttermilk together until smooth. Add other ingredients and refrigerate. Serve on tossed salad.
Cream butter, oil and sugar. Add eggs. Sift flour and other dry ingredients together. Alternately add flour mixture and bananas to the egg mixture. Fold in nuts and cherries. Bake in a greased tube pan for 1 1/2 hours at 300°. May be frozen.
In a large pan, bring to the boil, 4 cups water. Add corn and reduce heat. Cover and simmer 5 minutes or until corn is tender-crisp. Drain. Season with butter, salt and pepper.
Melt 2 tablespoons margarine in each of two 8-inch microwave cake dishes. Blend half of the brown sugar with the margarine in each dish and spread evenly over bottom of dish. Arrange pineapple and drained cherries over brown sugar. Prepare cake mix according to package directions, substituting reserved pineapple juice for liquid called for on package. Add water, if necessary, for a full measure. Pour 2 2/3 cups batter over fruit in both dishes. Spread evenly. (Any extra batter can be used for cupcakes.) Cook on Medium-high (70%) for 8 to 10 minutes. Invert one layer onto serving dish and second layer on top of the first. Can be served warm.
Mix everything but zucchini and cheese. Simmer until rice is nearly done. Add zucchini, making sure it does not overcook. (You don't want it soft.) Take off heat, top with cheese, cover and serve.
Put sugar and milk in pan and bring to a boil. Cook for 4 to 5 minutes. Remove from stove and add butter, vanilla, peanut butter and marshmallows. Spread in buttered pan. When cold, cut into squares.
Mix spices in water. Pour over meat. Cook in covered pan for 3 hours at 325°. Cool in liquid. When chilled, slice very thin.
Shred cheeses and combine; divide into thirds. Clean chili peppers, removing any seeds or skin. Spray 8 x 8-inch square Pyrex baking dish with Pam. Layer cheeses and chilies in baking dish, starting with cheese and ending with cheese so you have three layers of cheese and two layers of chili peppers.
Beat cake mix, oil, eggs, oranges with juice for 4 minutes. Make 3 layers and bake as directed on box. Cool.
Put prepared vegetables in large bowl. Add 1 cup white cider vinegar and 1/3 cup water and pickle juice if necessary. Add celery seed and allspice. Marinate 24 hours minimum.
On round platter, layer beans and then mayonnaise/sour cream mix. Sprinkle with taco seasoning. Layer remaining ingredients in order given. Chill and serve with corn chips.
Saute the chicken breasts in 1 tablespoon oil. Set aside. Saute onion and cilantro; set aside. Place uncooked rice in bottom of a 9 x 13-inch casserole. Top with 1/2 of the tomato slices, onions and cilantro. Sprinkle with 1/2 of the cheese. Repeat layers of vegetables. Place chicken breasts on top. Pour broth over all. Cover and cook in a 350° oven. Check condition of rice and add more broth, if necessary. Top with cheese and cook, uncovered, until cheese is melted.
Cream shortening and sugar. Combine remaining ingredients and mix until well blended. Pour into prepared pan. Bake about 55 minutes at 350°. Cool before slicing.
Melt oleo, brown sugar, syrup and salt; bring to a boil, stirring constantly. Boil for 5 minutes more. Add soda and vanilla. Pour over popped corn. Bake at 250° for 1 hour. Stir every 15 minutes.
Dump pineapple in buttered 9 by 13 inch pan. Add cherry pie filling on top. Sprinkle dry cake mix over fruit. Dot with butter. Top with chopped nut, if desired. Bake for 45 minutes at 375°. Serve warm with sweetened whipped cream or ice cream.
Cook, drain and mash squash; salt and pepper to taste. Mix all ingredients; pour into greased casserole. Bake at 350°, covered, until set. Uncover and top with seasoned bread crumbs; lightly brown.
Combine flour, salt and pepper; dust pork cubes in flour mixture. Combine pork cubes, soup and salsa sauce in pan; cook on low temperature 3 to 4 hours. Thicken pork mixture with seasoned flour the pork was dusted with.
Boil stew meat. Mix meat, vegetables and tomato juice in pot. (May need to add some water.) Add salt and pepper to taste. Let it come to a boil, then simmer.
Mix first 3 ingredients together and pat into bottom of 9 x 13-inch pan. Mix	last 4 ingredients together and spread over top of first ingredients. Bake at 350° for 45 minutes.
Mix pie filling and pineapple. Spread in a long baking dish. Combine cake mix, nuts and oleo. Sprinkle over pie filling. Bake at 350° for 45 minutes.
Chop shrimp in half or thirds, depending on size. Chop fine and add parsley, green onions, white onions, pickles and celery. Add pinch of cayenne, salt and black pepper to taste. Fold in mayonnaise. Serve on lettuce leaves with crackers.
Cook onions and celery in butter in a covered pan until clear over low heat or medium heat. Add mushroom soup, crab meat, Lea & Perrins sauce, parsley and seasoning. Combine well and heat to a complete boil. Serve warm.
Chill lettuce. Brown ground beef with cumin seasoning and onion (if desired). Drain grease and let cool to room temperature. Grate cheese. Add cheese and hamburger to lettuce and place in a bowl. Mix hot sauce into mayonnaise. This is your dressing.
Cut chicken into small serving pieces; coat with flour. Heat butter in pan until melted. Add the chicken and cook until browned on both sides. Add mushrooms and saute briefly. Add beef bouillon and Marsala. Mix together. Simmer 15 to 30 minutes, turning occasionally. Season to taste. Add flour and bouillon; will thicken. Add more bouillon for more stock. Add spices (garlic, parsley, etc.), if desired.
In large heavy saucepan, melt butter. Add sliced onions and saute slowly, stirring until golden. Sprinkle in flour and stir a few minutes. Add salt and pepper. Add broth, stirring constantly. Bring to a boil; lower heat and simmer, partially covered, for 3 minutes. Toast bread slices. Sprinkle with a tiny bit of Parmesan. Press into soup bowl. Pour soup over bread and top with Swiss or Monterey Jack cheese. Brown cheese in oven under broiler and serve immediately. (I put ceramic soup bowls on sturdy cookie sheet on baker's rack.)
Grease and flour 9 x 13-inch pan. Mix pecans and coconut together; place in the bottom of pan. Prepare cake mix as directed. Pour mixture over pecans and coconut. Mix sugar, cream cheese and melted margarine together; spoon over cake, here and there. Bake at 325° for 45 to 60 minutes.
Beat egg yolks until thick and lemon colored; gradually add 3/4 cups sugar, vanilla and 1/4 teaspoon nutmeg, beating well at medium speed of an electric mixer. Cover and chill 8 hours. Place chilled mixture in a punch bowl; gradually stir in cream and milk. Beat egg whites (at room temperature) in a large mixing bowl until soft peaks form. Gradually add 1/4 cup sugar and beat until stiff. Fold whites into chilled mixture. Sprinkle with nutmeg. Yield: about 3 quarts.
Cook cornstarch and milk until thick. Cool. Place all ingredients in a small mixing bowl and beat at high speed for 10 minutes.
Wash greens, trim off any tough stems. Tear into small pieces. Bring small amount of water to a boil. Add salt and greens. Cook until greens are tender. Add chopped onions, tomatoes and pepper. Cook until slightly limp. Form paste with peanut butter and water. Pour paste over entire surface of greens. Cook slowly for 10 minutes, stirring continually to blend. Continue to cook until moist. Serve over rice.
In large bowl, stir together cookie crumbs, 1 cup confectioners sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1 inch balls and roll in remaining sugar. Sprinkle confectioners sugar over and under balls in storage container - separate layers with wax or parchment paper. Makes 4 1/2 dozen.
Cut steak to fit crock pot; cover steak with soup (do not dilute soup). Cook on low 6-8 hours. Serve with rice or potatoes.
Combine corn syrup, sugar, lemon rind and 2/3 cup water in saucepan. Boil for 5 minutes, stirring to mix well. Cool. Combine with lemon juice and 7 cups of water in pitcher and mix well. Serve over ice and garnish with lemon slices.
Trim excess fat from ribs. Place in an 8 to 10-quart pan. Add onion, cinnamon, basil leaves, allspice, ginger, 1 teaspoon of the chilies, bay leaves and garlic. Fill pan with water to cover ribs. Boil on high heat. Reduce to simmer for about 1 hour. In blender, puree peaches. Stir in barbecue sauce and remaining chilies. Drain ribs. Lay on a grill 4 to 6-inches above bed of coals. Baste frequently with peach sauce and turn ribs as needed for a rich brown glaze, about 20 minutes. Add more sauce to ribs as needed and serve.
Heat oil and butter in a large skillet. Add garlic and shrimp; sprinkle with salt and pepper to taste. Saute 2 to 3 minutes, until shrimp is pink. Turn shrimp with a spatula and cook 2 minutes longer. Remove shrimp; garnish with lemon wedges. Serve over rice. Yield: 2 to 3 servings.
Beat egg white until stiff. Add 1/2 teaspoon vanilla and 1/2 teaspoon salt. Gradually add sugar. Continue beating until quite stiff. Then stir in by hand, soda crackers, chopped pecans, baking powder. Put in greased deep pie dish. Bake 30 minutes at 350°. Let cool.
Prepare and bake cake mix according to package directions in a 13 x 9-inch baking pan. Let cake cool about 10 minutes. Using the handle of a wooden spoon, punch rows of holes in the top of the cake (about every 1 1/4-inch). Pour the creme of coconut over entire cake (while still warm). Let the cake finish cooling so that the creme of coconut will soak into the cake and set. Ice cake with Cool Whip and sprinkle coconut on top.*
Cream sugar and butter. Add eggs, 1 at a time; beat after egg. Add red food coloring and vanilla. Mix in flour, cocoa and buttermilk, alternating flour, cocoa and buttermilk when mixing. Mix baking soda and vinegar in small container and add to cake mixture. Bake in 3 (8 or 9-inch) round pans at 350° for 25 minutes. Frost with Red Velvet Cake Frosting.
Grease pie plate (9-inch). Preheat oven to 400°. Saute onions, then brown ground meat. Add seasoning mix and chillies. Blend in blender, milk, eggs and baking mix for one minute. Pour over meat mixture. Bake 25 minutes or longer, until knife comes out clean. Top with cheese and tomato. Bake additional 6 minutes.
Cream together the first 6 ingredients. Add remaining ingredients except nuts and mix well. Add nuts. Drop by rounded teaspoon onto a greased cookie sheet. Bake in a 350° oven for 12 to 15 minutes. Makes about 5 dozen cookies.
Beat margarine and sugar for 5 minutes. Dissolve soda in vinegar. Add to mix. Add vanilla. Beat in flour. Fold in chocolate chips (if used). Drop by teaspoonful onto ungreased cookie sheet. Bake at 275° for 30 minutes.
Mix sugar and eggs. Add milk. Cook and stir until it coats a silver spoon. Let cool and add vanilla to taste.
Dice meat and remove all fat and strings. Dredge in flour. Add meat and diced onions to skillet with margarine. Cook until onions are done and meat is lightly browned. Add the can of soup and two cans of water. Cook until all is very hot. Add the shredded cheddar cheese. Mix well, until melted. Turn off heat and add sour cream. Remove from stove and mix well.
Coat beef with flour, salt and pepper; toss with oil in a 3-quart casserole. Bake, uncovered, at 400° for 30 minutes. Cover and bake at 375° for 2 hours or until meat is tender.
Saute onions; add ground beef. Add remaining ingredients. Simmer for 30 minutes, uncovered.
Boil sugar and water until soft ball forms when tested in ice water. Add butter and remove from heat. Stir in 2 cups of pecans and a pinch of salt. Beat until a bit dropped on a buttered plate or waxed paper does not run. Drop from a teaspoon. Never substitute margarine for butter.