HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place beans, pork roast, water, onions, garlic, chilies and pimentos in a heavy kettle. Cover and simmer about 5 hours or until tender. Remove roast and break up with a fork. Return to pot. Cook, uncovered, about 1/2 hour until thick. Serve over corn chips. Condiments: Diced tomatoes, diced avocado, diced onions, grated Cheddar cheese, hot pepper sauce or taco sauce. Good!
Mix all ingredients and bake in a 9 x 13-inch pan for 45 minutes at 350°.
Sift flour and sugar into mixing bowl. Add Crisco, coloring, vanilla and 2/3 cup buttermilk. Blend well. Add eggs and rest of milk. Beat 1 minute by mixer. Mix vinegar and soda to cake and blend by hand. Bake in loaf or layers at 350°.
Preheat oven to 350°. In a large bowl, combine bread, milk, eggs, 2 tablespoons catsup and mustard. Let stand 5 minutes. Add beef, sausage, onion and parsley; mix well. Divide mixture into 4 equal parts. Pack one meat portion into each of two ungreased loaf pans. Place 1/2 of the cheese into each pan; cover each with a second portion of meat mixture, packing over cheese.
Lightly beat egg. Add milk or water and mix. Combine flour, salt and baking powder. Add egg and milk (for heavier batter, use more milk). Drop by spoonfuls into hot chicken gravy; cook for 20 minutes. Do not remove lid or move boiler.
Place filet in foil and form a pocket. Put seasonings on to taste. Spread top with mayo and put lemon juice on bottom until bottom is covered. Close foil tight and place on cookie sheet. Bake at 350° for 30 to 35 min.
Cook carrots about 20 minutes and drain. Let cool. Mix other ingredients and pour over carrots. Marinate at least 24 hours before serving. Carrots will keep at least 2 weeks.
Cook noodles, drain and put into greased casserole. Saute onions and peppers in small amount of fat, add meat and brown. Add soup, milk, salt, and pepper to meat mixture. Pour over noodles. Sprinkle with bread crumbs and dot with butter. Bake for 30 minutes at 350 degrees.
Preheat oven to 350°. Butter a 2-quart rectangular casserole. Puree 1 cup corn with melted butter and eggs in blender or food processor. Mix remaining ingredients in medium bowl and add pureed mixture and blend well. Pour into casserole and bake, uncovered, 50 to 60 minutes.
Melt cheese in milk in top of double boiler. Chop tomatoes and peppers fine; add to cheese and serve.
Cook broccoli according to package directions; drain. Melt butter; blend in flour, 1/2 teaspoon salt, and dash pepper. Add chicken broth; cook and stir until mixture thickens and bubbles. Stir in cream and wine. Place broccoli crosswise in 12-inch by 8-inch by 2-inch baking dish. Pour half the sauce over. Top with chicken. To remaining sauce, add cheese; pour over chicken; sprinkle with additional Parmesan cheese. Bake in 350° oven for 20 minutes or till hot; then broil till golden, about 5 minutes. Serves 6.
Combine cheese, bread crumbs and butter. Coat chicken breasts with mustard, then dip into crumb mixture. Place breaded chicken in a 9 x 13-inch baking pan. Bake at 425° for 15 minutes or until chicken is done.
Fry bacon, celery, onion and potatoes until tender. You can add a little oleo if necessary. Cover with water and season to taste with salt and pepper. Simmer until done and vegetables are tender. Add milk and cheese and simmer until the cheese melts. Serves 4. This is a favorite winter lunch at our house.
Heat oven to 350°. Grease 13 x 9 x 2-inch pan. Heat candies and milk in 2-quart saucepan over low heat, stirring often until smooth; remove from heat. Mix flour, oats, brown sugar, baking soda, salt and egg in large bowl. Stir in margarine with fork until mixture is crumbly. Press half of crumbly mixture in pan. Bake 10 minutes.
Combine all ingredients in deep 1 1/2-quart microwave casserole dish. Heat, uncovered, on simmer for 5 1/2 minutes or until cheese melts. Stir once. Heat an additional 4 1/2 minutes on simmer. Serve very hot with crisp corn chips for dipping. Makes 1 1/2 cups.
In electric blender, combine chocolate chips, sugar, vanilla, salt and eggs. Heat milk to scalding point. Pour hot milk into blender. Cover and blend for 1 minute. Pour into 4 cups and chill until set. Garnish with whipped cream. This is very rich and makes 8 good-sized servings.
Preheat oven to 375°. Mix sugar, flour, baking powder, salt and milk. Pour in greased baking dish. Put bits of margarine into batter. Pour juicy fruit over top and spread evenly and bake 45 minutes. Serve hot or cold.
Put sugar and 1/2 cup water in a heavy skillet and stir over heat until the mixture is a deep golden brown. The deeper the color the more caramel flavor the syrup has. Remove from heat and add remaining 1/4 cup boiling water slowly while stirring.	Let mixture cool slightly.
Using a shallow glass bowl, layer vegetables, except tomato, in given order. Spread mayonnaise over top and tightly to edges to seal. Cover; refrigerate overnight. Just before serving, season with garlic powder, sprinkle with cheese and spread tomato over top. Do not toss. Serve layered.
Simmer raisins in water. Drain liquid to make 1/2 cup and mix with other ingredients and bake at 350° for 10 minutes.
In heavy 1-quart saucepan over low heat, melt chocolate and margarine. Remove from heat. With wire whisk or fork, beat in sugar and milk until smooth and easy to spread. Makes enough to ice one 9-inch single layer cake.
Combine beans. Divide into four equal parts, about 3 3/4 cups each. To make one batch, wash one batch of beans. Place in large kettle, add enough water to cover. Bring to boil. Cook for 3 to 4 minutes. Remove from heat; cover and let stand for 1 hour. Tie spices in a cheesecloth bag. Drain and rinse beans. Return to kettle. Add spices and water. Bring to boil. Reduce heat. Cover and simmer 1 1/2 hours or until beans are tender. Stir occasionally. Remove spices. Add tomatoes and heat through. One cup equals 191 calories and 1 g fat.
Brown sausage, onion and garlic until very brown. Pour off grease. Blend together soft cream cheese and Ro-Tel tomatoes until smooth. Add meat to cream cheese and Ro-Tel mix. Pour in baking dish; cover and warm in microwave until hot. Heat tortilla chips in 250° oven for 10 minutes. Absolutely divine!
Mix and put in greased 9 x 13-inch casserole dish. Crumble potato chips on top. Bake at 375° for 1 hour.
Mix together cabbage, onion and apple. Season to taste. Stir in mayonnaise to your desired consistency.
In large bowl, mix first 6 ingredients. Saute last 3 ingredients until onion is clear. Add vegetables to mixture in bowl and mix thoroughly. Save part of the noodles to sprinkle on top of casserole. Bake at 350° for 30 minutes. Serves 8.
In an electric skillet at 325° melt butter. Add garlic and onion. Cook 3 minutes. Add green pepper, seasonings and canned tomatoes. Cook for 10 minutes. Add ham, shrimp, broth and rice. Cover; bring to a boil. Reduce heat to 250° and cook 20 to 25 minutes, until rice is tender.
Place breast pieces in baking pan. Mix sour cream and soup (undiluted). Spread over chicken. Bake at 275° about 1 1/2 to 2 hours.
Mix together except the cheese. Bake at 325° for 1 1/2 hours. Sprinkle cheese over top in last 15 minutes. Cover for the last 15 minutes.
Cut bread in half lengthwise. Wrap in foil and heat in 375° oven 10 minutes. Meanwhile, brown beef with onion; drain off excess fat. Stir in sour cream, milk, parsley, salt, pepper and Worcestershire sauce. Heat, but to not let boil. Spread meat mixture over cut surface of bread. Sprinkle with cheese. Place on baking sheet and return to oven for 5 minutes. Makes 8 servings.
Mix all ingredients together. If desired, use some coconut and cherries to decorate. Chill.
Sift flour once with soda and salt. Cream shortening, granulated sugar and brown sugar together. Add beaten eggs and mix until smooth. Add peanut butter; stir well, then add flour mixture. Mix to a stiff batter, then add vanilla. Form into tiny balls and press onto a greased 10 x 14-inch cookie sheet. Press with back of fork to make a waffle design. Bake in preheated 375° oven for 15 to 18 minutes. Remove from pan to cake cooler immediately after baking. Makes 4 dozen small cookies.
Salt and pepper chicken in flour. Brown butter. Then place in baking dish. Pour off half of the dripping. Saute onion in same skillet. Add soup, wine and milk. Stir well. Pour over chicken. Cover and bake in 300° oven for 30 to 40 minutes.
Drain corn. Chop peppers. Add all ingredients; mix well. Bake at 400° for 30 minutes in 9 x 13-inch pan.
Mix all together in blender until smooth (add cheese gradually). Put in 10-inch glass pie plate and bake at 350° for 35 to 40 minutes. Refrigerate after cooled. Garnish with crushed drained pineapple, cherries or blueberries, after cooling.
Heat oven to 400°. Mix 1/2 cup sugar, cinnamon and cornstarch in saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until thickens and boils. Boil and stir 1 minute. Pour in ungreased 2-quart casserole. Keep mixture hot in oven.
Preheat oven to 400°. Line a 10 x 15-inch cookie sheet with crackers, packing tightly. In medium size saucepan, melt butter, then add sugar and boil for 2 or 3 minutes. Stir a lot. Immediately pour over crackers and bake for 7 minutes. Remove from oven and immediately sprinkle the chocolate and peanut butter bits over crackers. Use the back of a spoon and spread evenly as they melt. Refrigerate 30 minutes. Break into pieces and serve.
Mix all ingredients together. Drop on cookie sheets an bake at 375° for 9 to 12 minutes. Makes 2 dozen.
Brown sausage; drain. Add all ingredients except noodles. Simmer together 30 minutes. Add noodles and simmer 25 minutes more. If you want more of a stew consistency, use only 1/2 the beef broth.
Simmer ribs, covered, in salted water that just covers ribs for about 1 hour. Use large kettle.
Pour over fruit and nut mixture. Mix well. Pack firmly into tube cake pan. Refrigerate several days. Unmold.	Keep refrigerated.
Mix sugar and blueberries. Put in bottom of pie crust. Pour hot Cream Filling over berries and top with Meringue.
Wash cucumbers and pack into 6 hot sterilized quart jars. To each jar add 2 teaspoons dill seed, 1/8 teaspoon instant minced garlic, 1/2 teaspoon crushed red pepper and 1 slice onion. For a stronger garlic flavor, use 1/4 teaspoon instant minced garlic in each jar. Combine remaining ingredients and bring to a boil; pour boiling hot over cucumbers, leaving 1/4-inch head space. Seal at once. Makes 6 quarts.
You will need a 4-quart saucepan, 1 large mixing bowl and 1 small mixing bowl.
Combine beaten eggs and salt. Add flour gradually, until dough forms. Knead on floured surface for 5 minutes. Roll out dough and cut noodles. Serves 6.
Mix together and sprinkle over 1 can apples or peaches. Bake at 375° until brown.
Melt butter in a large pan. Clean the peppers, onions and celery. Cut up peppers. Add diced onions and celery. Cover. Cook for 30 minutes. Cooks in its own juices. Add the crushed tomatoes, sugar, Italian seasoning, Mrs. Dash's original blend and sauteed garlic. Continue to cook on low heat. Fry hamburg until brown. Add to sauce. Cook until vegetables are done (not mushy). Salt and pepper to taste. Serve over your favorite pasta.
Mix apples and all ingredients until well coated. Pour into pastry shell and top with pastry. Brush top with milk; sprinkle a little sugar over top. Bake at 400° until apples are soft and juice is thick.
Cream sugar, eggs, vanilla, margarine and sour cream. Add flour, soda, baking powder and salt. Mix well. In a separate bowl mix sugars, cinnamon and nuts. Put half of the batter in a greased tube pan. Sprinkle half the sugar mixture on the batter in the pan. Add the other half sugar mixture to the remaining batter. Pour remaining batter into the pan. Bake at 350° for 45 minutes.
Mix cake and pudding mix. Add all other ingredients, mixing after each. Add chocolate chips last. Stir lightly. Bake at 350° for 1 hour in Bundt cake pan.
Brown sausage lightly; drain off fat and set aside. Whip eggs and milk together, then add the other ingredients.
In large bowl, stir together first 4 ingredients until smooth. Add remaining ingredients. Toss to coat well. Cover; chill. Makes about 5 cups.
Saut peppers and asparagus in oil about 10 minutes. Put in bowl and add tomatoes (which have been softened in boiling water). Saut chicken until cooked (3 to 5 minutes). Add to vegetables. Add half pesto and half Parmesan. While vegetables are cooking, cook pasta in water. Add remaining pesto and cheese to pasta in separate bowl. Add salt and pepper to taste. Serve chicken and vegetables over pasta.
Blend cheese and onion together. Adding a small amount of mayonnaise will make it smoother. Add in nuts. Place mixture in spring-form pan.
Boil sugar, salt, vinegar and 1 cup water. Add lemon juice. Scrape about 1 teaspoon onion into sugar mixture. Set aside to cool and to jell slightly. Drain asparagus; cut water chestnuts and pimientos. Place vegetables in mold and add liquid mixture. Chill several hours.
Mix and pour into a 9 x 13-inch pan. Bake 30 to 35 minutes at 350°. Take out and cover with tiny marshmallows. Bake another 10 minutes. Cool and frost with the following icing.
Soak gelatin in cold water about 5 minutes. Dissolve in hot water. Add sugar, salt, lemon juice and vinegar. Pour into large shallow pan. Chill. When it begins to thicken, add vegetables. Serve on piece of lettuce. Garnish with a little salad dressing.
Cut olives into large pieces. Brown beef in oil. Remove beef from pan; add onion, celery, green pepper and rice. Cook, stirring, until brown. Add tomatoes, water, seasonings, beef and olives; bring to a boil. Pour into 2-quart casserole; cover. Bake at 325° for 45 minutes to 1 hour.
Mix first 4 ingredients and put in bottom of pan. Melt chocolate and a little butter and put on top.
Dissolve Jell-O in water. Add frozen strawberries and mix until thawed. Put in refrigerator for 10 to 15 minutes. Put half of mixture in final pan and spread half of sour cream over. Add remaining Jell-O mixture and top with remaining sour cream.
Mix Dr. Pepper, dressing and black pepper in a sealable plastic bag and add ribs. Refrigerate overnight.
Soak mushrooms and lily buds in hot water for 30 minutes. Drain; cut off and discard tough stems. Cut mushrooms into thin strips. Cut lily buds in halves.
Cream sugar and butter. Add eggs, molasses, then boiling water. Add salt, soda and spices to flour. Mix well. Add raisins. Bake at 350° until toothpick comes out clean.
Put fruits, nuts and cereal through a food grinder. Alternate them for thorough mixing. Mix in coconut with ground mixture. Add pudding mix to corn syrup and lemon juice. Stir until well blended. Pour over ground mixture; mix lightly. Shape into 1-inch balls. Let stand for 1 hour. Roll in confectioners sugar. Store in tightly covered container. Yields 4 1/2 dozen balls.
Combine 3 cups milk and pour over 2 eggs, beaten. Sprinkle with paprika. Bake until golden brown on top. Serve hot from baking dish, garnished if desired with parsley sprigs, pimiento strips and pepper rings. Bake for 40 to 50 minutes at 350°. Makes 6 to 8 servings.
Melt margarine in large saucepan over low heat. Add marshmallows; stir until melted. Remove from heat. Add Rice Krispies; stir until well coated. Using buttered spatula or wax paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2 x 2-inch squares. Yield: 24 treats.
Boil fryer in salt water. Debone. Save broth. Fry deboned chicken until slightly brown. Fry sausage and drain. Add bell pepper and onions to sausage. Mix all meats and vegetables together and cover with 1-inch of broth. Add remaining ingredients, except rice. Cover and simmer until all vegetables are tender. Cook 3/4 cup rice. Mix rice with meat and vegetable mixture. Place in large casserole and bake at 350° for about 15 to 20 minutes. It is better made the day before and put in refrigerator so seasoning can set. Serves 6 to 8.
Combine cream cheese and peanut butter. Add powdered sugar, then fold in Cool Whip. Put in pie crusts and chill.
Place bread on cookie sheet. Brush both sides with mixture made from remaining ingredients. Cut in cubes. Bake at 350° to 375° for 20 to 25 minutes.
Wash unpeeled rhubarb and cut into 1/2-inch pieces. Melt butter or margarine and stir in sugar. Spread over bottom of 10 x 6 x 2-inch baking dish. Arrange rhubarb on top. Prepare cake mix according to package directions. Pour batter over rhubarb to within 1/2-inch of top of dish. Pour remaining batter into cupcake pans. Bake in moderate oven, 350° for 45 to 50 minutes or until cake is done. Remove from oven and let stand 5 minutes. Invert serving dish over top of cake pan and turn out cake. Serve with whipped cream or ice cream, if desired. Serves 8 to 10.
Simmer the potatoes and onion in water until done. Add the corn, milk and soup. Fresh corn is really good. In that case, you would have to cook it with potatoes and onion. The crumbled bacon (fried) adds a lot of flavor.
Make coffee. Pour 4 cups in a saucepan. Stir in sugar and simmer until dissolved. Add orange and lemon juices. Stir in rind. Pour coffee mixture into four cups. Top with whipped cream.
Cut slits in franks, almost, but not quite all the way through, about every 1/2 inch. When grilled, they will curl in a circle. Place on a slice of bread and fill center with hot sauerkraut or beans.
Cut tortillas into 6 to 8 triangles. Heat oil in a frying pan. Drop tortilla sections and fry until golden brown. Remove and drain. Let cool. Preheat oven to 250°. Place tortillas on a cookie sheet and sprinkle with cheese. Garnish with strips of green pepper. Bake until cheese is melted.
In a large saucepan, saute the onions and garlic in the butter until tender, about 5 minutes. Add peas, stock, bay leaf and pepper. Heat to boiling and reduce heat. Add ham, cover and simmer for about two hours, stirring occasionally. Add carrots and potatoes, cover and simmer for a further 20-30 minutes. Serve with fresh bread.
Sift the flour, baking powder, salt and sugar; add the corn meal. Beat the eggs; add milk and melted shortening. Combine the two mixtures and pour into a greased baking pan and bake 35 minutes in a moderate oven at 400°.
Put tenderizer as directed on steak. After alloted time of tenderizer, rinse steak. Pat dry. (I find if steak is placed in freezer for a while it slices better.) Cut steak into bite size pieces. Dice onion (I really like to add more onion.) Brown beef and onion in margarine in large skillet. Add remaining ingredients, except sour cream. Simmer 30 minutes. Add sour cream. Simmer 15 minutes longer. Can be kept on low heat until ready to serve.
Score flank steak (make light cuts 1/4 to 1/2-inch across the surface of the meat). Pound steak with edge of a heavy saucer or a meat pounder to flatten. Mix onion, breadcrumbs, celery, olives, salt and pepper. Spread evenly on one side of the steak, leaving an inch margin free of stuffing. Roll steak, beginning at narrow end and tie with string or fasten with skewers. Brown meat roll in hot fat. Add bouillon or water, cover and cook over low heat 1 1/2 to 2 hours or until tender. (Meat may be cooked, covered, in a 325° oven for the same length of time.)
Preheat oven to 350°. Lightly butter a 9 x 13 x 2-inch pan. Sift together flour, sugar, brown, sugar, baking powder, soda, cinnamon, nutmeg and salt. In a mixing bowl, beat together eggs, oil, applesauce, milk and flavorings. Add dry ingredients; mix thoroughly. Bake 30 to 35 minutes.
Heat the oil in a large heavy skillet. In a medium bowl, combine eggs, liqueur, milk, sugar and lemon zest and whisk together until eggs are frothy and sugar is dissolved. When oil is hot, dip bread to coat well on both sides. Fry until golden brown on both sides. Drain on paper towels and sprinkle with powdered sugar. Serve hot with butter and syrup.
Drain off all juices.	Add fruit to Cool Whip. Chill. Great Lenten dish.
Mix hamburger, bread crumbs, onion, milk, egg, parsley, salt, soy sauce and pepper. Gently shape into 1-inch balls. Cook meat balls in shortening in 12-inch skillet. Drain fat. Heat chili sauce and jelly until jelly is melted. Add meat balls and stir until coated. Simmer, uncovered, 50 minutes. Serve hot in chafing dish.
Cook onions, pepper, celery and garlic in oil until tender, about 10 minutes. Add flour, salt, sugar, paprika, parsley, Worcestershire sauce and chili powder which have been mixed with 1/4 cup water. Add remaining water and simmer 15 minutes. Add tomatoes, peas and shrimp. Heat thoroughly. Serve over hot cooked rice. Serves 6.
Combine margarine, shortening, salt and vanilla. Add sugar, then beaten eggs and beat thoroughly. Add flour and mix well. Drop by teaspoonfuls on lightly greased baking sheets. Let stand a few minutes, then flatten cookies by stamping with the bottom of a glass covered with a damp cloth. Bake at 375° for 8 to 10 minutes or until rims are lightly browned. Makes 4 1/2 dozen.
Brown meat, celery, green pepper and onions together. Then add remaining ingredients. Bring to a boil, then simmer for one hour.
Beat eggs, add salt, flour and pepper. Mix well. Add ground clams and mix thoroughly. Add cracker crumbs just before cooking so they stay crisp.
In a large mixing bowl, beat condensed milk and pudding mix until well blended. Gradually add water and beat until smooth. Chill at least 1 hour. Fold in whipped cream. Pour into cool pastry shell and chill thoroughly.
Combine breadcrumbs, cheese, parsley and paprika in a plate. Press each chicken breast in crumb mixture on both sides. Spray a 9 x 13-inch pan with Pam. Put breasts in. Sprinkle chicken with remaining crumbs. Dot butter over tops of chicken. Bake, covered, at 350° for 30 minutes. Pour wine over chicken and bake 15 minutes covered and 15 minutes uncovered. Serve with spaghetti and sauce and good salad. Yum! Serves 4 to 6. Can freeze. Can do ahead.
Mix vegetable oil, eggs, white sugar and brown sugar together. Add all at once remaining ingredients. Batter will be thick. Bake in greased and floured 13 x 9-inch pan for 1 hour at 350°. No frosting is needed.
Put apples in baking dish. Blend butter, flour, sugar and cinnamon. Work until crumbly, then pack tightly over apples. (If apples are dry, add 1 tablespoon water to them.) Bake at 350° for 45 to 60 minutes. Top with Cool Whip, if desired.
Combine milk and lemon juice. Fold in berries and Cool Whip. Split ladyfingers and line oblong dish. Pour berry mixture over ladyfingers. Refrigerate at least 3 hours.
In small bowl at medium speed, beat cream cheese and add 1/2 cup sugar, 1 egg, 2 tablespoons flour and 3/4 teaspoon vanilla. Blend on high and beat until smooth. Set aside.
Bring margarine, sugar, cocoa and milk to a full boil for 1 minute. Add salt and vanilla. Remove from heat. Quickly add peanut butter and oatmeal. Mix well. Drip onto wax paper by spoonfuls, working quickly. Let set 15 minutes to 1 hour before removing. Store in sealed container.
Preheat oven to 375°. Mix in a medium size saucepan all ingredients except chicken. Bring to a boil and simmer about 5 minutes, stirring constantly, until sauce is slightly thickened. In a 3-quart oblong baking dish, arrange chicken. Bake 30 minutes. Pour sauce over chicken. Bake an additional 30 minutes, basting occasionally, until chicken is tender.
Brown beef with onion; drain and add taco seasoning mix and kidney beans. Stir well. Let cool completely. Chop lettuce and tomatoes in large bowl. Add beef mixture and Doritos (crushed). Toss with Thousand Island dressing.
Cut tops off peppers and scoop out all the seeds and pulp. Put into boiling water until they start getting soft. Drain the peppers.
Mix all ingredients. Bake at 400° for 20 minutes until puffed up and brown on top.
Put the chicken broth in pan and heat until boiling. Add the corn meal slowly while stirring. Cook for about 10 minutes and then add the bread crumbs, egg, celery and onion. Add the salt, pepper, sage and other seasonings to taste. Mix well. Stuff bird.
Soak bread in milk. Add hamburger, egg, 1/2 cup chopped onion, garlic, salt and pepper. Mix well. Make balls; saute in 2 tablespoons oil. Remove balls from pan. Saute celery, pepper and 1/4 cup chopped onion. Stir in pineapple, broth, vinegar, brown sugar and ginger; blend and stir into sauce of soy sauce and cornstarch. Add meatballs to sauce and simmer in 350° oven.