HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fry onions in 2 tablespoons shortening until tender. Add meat and cook until it separates. Add water and cook over low heat. Pour boiling water over chili peppers and let stand until skin can be peeled off. Add other ingredients except flour. Let cook about 1 hour. Then add flour (mixed with a little water) to thicken.	More water may be needed. Cooked pinto beans may be added if desired.
Combine all ingredients and mix well. Press into a 9 x 13-inch pan.
Remove skin from sausage and break up the meat. Heat the oil in a large cast-iron skillet. Add the meat, onion and potatoes and cook, covered, over low heat for 30 minutes. Uncover, increase the heat and saute the potatoes until brown, stirring. Season with salt and pepper and serve. Serves 6.
Toss and put Fritos and dressing on just before serving. (Ground meat can be browned, drained and added to this; however, its already a complete meal by itself.)
Combine shortening, sugars, eggs and vanilla, then add dry ingredients. Mix well. Add 1/2 cup M&M's. Use the rest on top of cookies. Drop by teaspoons on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes about 6 dozen.
Blend all dry ingredients in double boiler. Slowly stir in milk and well beaten egg yolks. Cook and stir over boiling water until mixture thickens. Cool. Add butter and vanilla. Pour into baked pie shell. Cover with meringue; return to oven to lightly brown. When cool, you can garnish with chocolate sprinkles or shaved chocolate.
Cream shortening and butter together. Add sugar gradually. Add eggs, one at a time, beating well after each addition. Sift flour with salt and baking powder; add to mixture in thirds alternating with milk. Add flavorings. Pour into cake pan and bake at 325° until done.
Grease and flour a 9 x 13-inch cake pan. Mix first 4 ingredients; set aside. In a large bowl, beat eggs, sugar and vanilla until light and fluffy. Add mayonnaise and flour mixture alternately with water. Bake at 350° for 35 minutes.
Cook broccoli according to directions. Drain well. Combine soups and onion in 2-quart casserole or 10-inch square casserole. Add cooked broccoli to the soup mixture and mix well. Melt butter or margarine and mix well with stuffing mix. Sprinkle stuffing mix evenly over top of broccoli mixture. Bake at 375° for 45 minutes (30 minutes covered, last 15 minutes, uncovered). Serves 8.
Mix squash, egg, flour, baking powder, salt and pepper. Form into small balls and roll in bread crumbs. Fry in deep fat until golden. Serve hot.
Combine pancake mix, milk, eggs and salad oil. Beat until nearly smooth with rotary beater. Turn into a greased 13 x 9-inch pan. Drain apple rings, reserving syrup. Halve each sausage link. Arrange rings and sausages so can be cut into squares when baked. Bake at 350° until done (about 30 minutes). Cut into 6 squares. Serve with spiced apple-maple syrup.
Mix all 3 ingredients until well mixed. Drop by rounded teaspoonfuls; mash flat with fork. Bake in preheated oven at 350° for 7 to 9 minutes. Cool on cookie sheet. Remove; keep tightly covered.
Cook potatoes in boiling salted water for about 20 minutes. Drain well and mash. Combine potatoes and remaining ingredients except paprika, mixing well. Spoon mixture into a lightly greased 1-quart casserole; sprinkle with paprika and cover and bake at 350° for 15 minutes.
Grind all vegetables and cover with salt. Let stand overnight in refrigerator. Next morning, rinse thoroughly and drain well three times using a fine mesh strainer. In a large kettle, put the vinegar and sugar on to boil. Add the spices and vegetables. Cook 15 minutes. Put in pint jars which have been sterilized. Seal and store in dark place. Makes 8 pints.
Combine soy sauce, water, garlic powder, mustard and brown sugar. Place chicken wings in 9 x 13-inch glass baking dish. Pour over marinade. Cover and refrigerate for 2 hours. Bake in marinade in 350° oven for 1 hour, basting every 15 minutes.
Place hash brown potatoes in casserole dish. Brown onion in 1/2 margarine. Add to top of potatoes. Top this with sour cream, milk, soup and cheese. Mix corn flakes with remaining half of margarine for topping. Bake at 300° for 1 hour and 20 minutes.
Put shortening in skillet. Add ham and cover with lid until brown. Remove ham. Add water to skillet and let boil. Add coffee. Let simmer for 3 to 5 minutes. Put ham back in. Serve with hot biscuits.
Cream shortening and sugar. Add well beaten eggs, then flour, and salt sifted together and mix with cornmeal. Add milk gradually. Stir well. Bake in well greased muffin pans in hot oven (450 degrees) about 25 minutes.
Combine potatoes, mayonnaise, Cheez Whiz and bacon bits in bowl. Mix well. Spoon into glass dish. Microwave on High for 20 minutes, turning dish 4 times. Yield: 12 servings.
Preheat oven to 325°. Grease a 9-inch spring-form pan. At high speed, beat cream cheese with cottage cheese until creamy. Gradually beat in sugar, then add eggs until well combined. At low speed, beat in cornstarch, flour, lemon juice and vanilla. Add butter and sour cream until smooth. Bake for 1 hour and 10 minutes or until firm around edges. Turn off oven and let cake stand 2 hours in oven. Remove cake and let cool. Refrigerate for several hours, then add pie filling.
Mix 1/4 pound of melted margarine and graham cracker crumbs. Press into 9 x 12 baking dish. Refrigerate for 1/2 hour. Beat until fluffy 1/4 pound margarine, eggs, confectioners sugar and vanilla. Spread evenly over crust. Slice bananas and lay on filling. Spread pineapple over bananas; spread Cool Whip over entire dish. Decorate with maraschino cherries. Sprinkle top with chopped nuts. Keep refrigerated until served.
Rub salad bowl with cut cloves of garlic. Combine ham, celery, onion, walnuts and orange slices in the bowl. Cover and chill. Just before serving, mix the pepper, mayonnaise, cream and vinegar. Pour over the ham mixture. Toss until well coated. Garnish with lettuce, watercress or chopped mint.
Cook the broccoli and put in a single layer in bottom of a flat casserole. Melt together 1/2 cup Parmesan cheese, milk, cream cheese and garlic salt in a double boiler. Whip with whisk. Pour one half the cheese sauce over the broccoli. Break the cooked chicken into fairly large pieces and put a thick layer on top of the broccoli. Add the remainder of the sauce to the chicken. Sprinkle the remaining 1/4 cup Parmesan cheese and the crushed corn flakes over the top. Bake for 30 minutes at 350°.
Soak raisins in water until plump. Mix everything together. Heat oven at 350°. Separate mixture into two pieces and place on pie plates lined with aluminum foil. Bake about 1 hour and 30 minutes or until well done in center. You can add some green food coloring to mixture before baking if you would like green Irish bread. Makes 2 loaves of bread.
Combine filling ingredients with a fork; stir in pecans. Pour into unbaked pie shell. Bake at 350° for 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. If using a frozen deep-dish pie shell, preheat oven to 350° and heat cookie sheet. Enjoy! Serves 8.
Use 4 to 5 pieces of aluminum foil. In each piece put 1 hamburger patty, potato slices, carrot slices and 1 slice onion. Salt and pepper to taste and a pat of margarine. Bake at 350° for 1 hour to 1 hour and 15 minutes. This will make 4 or 5.
Melt almond bark. Put other ingredients in large bowl. Pour melted almond bark over mixture and stir. Pour coated mixture onto wax paper and spread out to cool. Break apart as cooling.
Knead together cheeses and nuts until well mixed. Spread pepper or chili powder on wax paper and roll cheese in powder to form a log. Wrap in wax paper and chill.
Melt about 3/4 of a stick of butter or margarine in a large rectangular Pyrex dish. Add 2 tablespoons of sugar and cracker crumbs. Bake 10 minutes at 350°. Let stand and cool. In a bowl, mix lemon jello with boiling water. Let cool, then beat until very frothy. Mix 1/2 cup sugar into cream cheese. Add drained can of pineapple and Cool Whip. Mix all together and pour onto baking dish. This is best when chilled overnight.
Mix together flour, salt, pepper and chicken broth. Add eggs to mixture. Roll out very thin on floured board. If too wet, add flour. Cut in strips 1/2-inch wide. Cut strips up in 2-inch lengths. Lay pieces on floured waxed paper. Stack layers on top of each other. Cook or freeze them. Cook them in juice from a nice fat stewin' hen. Yum! Yum!
Line a cookie sheet or jelly roll pan with well buttered aluminum foil, buttered side up; set aside. Combine sugar, syrup and salt in 2-quart bowl. Microwave on High for 5 minutes. Stir in peanuts; microwave 3 to 5 minutes, stirring after 3 minutes, until syrup and peanuts are lightly browned. Watch very carefully so the peanuts don't burn. Stir in butter, vanilla and soda until light and foamy. Spread to 1/4-inch thickness on foil covered cookie sheet. Cool; break into pieces. Makes 1 pound.
Mix together well the cream cheese, pecans and mayonnaise. Add garlic and salt; mix well.	Spread 1 big spoonful across the end of a ham slice. Roll up in jelly roll fashion. Let set in refrigerator for 1 hour. Slice 1/2-inch thick. Place on crackers.
Mix flour, 2 eggs and salt together. Add enough beer to form a thick but still pourable batter. Fold in stiffly beaten egg white. Allow to ferment at room temperature for 1 hour. Dip fillets into batter and deep-fry until crisp and golden brown.
Combine dry mix and pie filling. Mix until blended. Do not grease pan. Bake at 350° for 20 minutes.
Mix and pour half in oblong dish and chill until firm. Spread 1 pint sour cream and put the rest of mixture on top. Chill again.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking pan, melt margarine in oven. Stir in oats. Mix well. Spread evenly over bottom of pan. Bake 15 minutes. Remove from oven. Sprinkle chocolate morsels over hot oats to melt.
Beat butter and 1/2 cup shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, baking powder and salt; add to butter mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Combine chocolate and 1 tablespoon shortening in a small, heavy saucepan. Cook over low heat, stirring constantly, until chocolate melts. Remove 2 cups of batter and add chocolate mixture, stirring until blended. Pour one-third of remaining plain batter into a greased and floured 10-inch tube pan; top with half of chocolate batter. Repeat layers, ending with plain batter. Gently swirl batter with a knife to create marble effect and sprinkle with pecans. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan and let cool completely.
Brown meat. Add onions and cook until tender. Stir in soup, milk and seasonings.
Remove seasoning packet from noodle package as it will not be used. Crush noodles. Combine noodles and next four ingredients. Mix remaining ingredients with wire whisk for dressing. Pour dressing over cabbage mixture; toss gently to coat. Cover and chill. Serves 6.
Mix together all ingredients. Put crackers on top. Bake at 350° for 20 to 25 minutes.
Mix sugar, oil and eggs. Beat until light. Add pumpkin. Mix well. Add dry ingredients. Mix at low speed until well blended.
Add syrup to thoroughly creamed fat. Add well beaten eggs and mix thoroughly. Sift dry ingredients. Add peanuts and combine with fat mixture. Mix well until blended. Drop by teaspoon onto greased baking sheet. Bake at 350° for 20 minutes. Makes 60 small cookies. Try this one, TOO!
Heat oven to 350 (dark nonstick pan 325). Grease rectangular pan, 13x9x2 inches. Reserve 1 cup of dry cake mix. Blend remaining dry cake mix, margarine, and 1 egg on low speed until dough forms. Pat in bottom of pan. Bake until golden and until crust falls away from sides of pan., 15 to 20 minutes. Beat cream cheese and sour cream until smooth. Blend reserved cake mix, water, sugar, and 2 eggs into cream cheese mixture on low speed, scraping bowl occasionally, 2 minutes. Blend reserved cream cheese mixture and marbling mixture in small bowl on low speed. Drop dark batter by generous tablespoonfuls randomly in 6 to 8 mounds onto yellow batter. Cut through batter with knife in "s" shaped curves in one continuous motion. Turn pan 1/4 turn and repeat for marbled effect. Bake until set and cake springs back when touched lightly in the center, 31 to 36 minutes. Run knife along edges of cake to prevent cracking; cool completely. Refrigerate until firm. Cut into 2 1/4 x 1 inch bars. Top with fruit pie filling if desired. Refrigerate any remaining bars. Makes 48 bars.
Brown meat in shortening in heavy skillet; add onion, green pepper, mushrooms and seasonings. Cook until tender, about 5 minutes. Combine with tomato soup, tomato paste, water and Worcestershire sauce. Cook noodles in boiling water until almost tender. Drain and rinse. In a large greased baking dish, spread half of noodles, cover with half of meat and sauce mixture and sprinkle with half of cheese. Repeat, using remaining ingredients. Bake in a moderate oven (375°) for about 45 minutes or until heated. Serves 10.
Blend eggs, sugar and salad oil. Sift together flour, baking powder, soda, salt, cinnamon and ginger. Add pumpkin alternately to egg mixture. Mix well. Fill 2 layer pans with mixture or 13 x 9 x 2-inch pan. Bake at 325° for 25 minutes or 45 minutes for the 13 x 9 x 2-inch pan.
Mix and sift dry ingredients. Add milk and cook slowly. Melt chocolate and add to the hot mixture. Beat yolks and add small amount of hot mixture, then pour into the rest of the hot mixture. Add butter and vanilla and cook until stiff. Cool and pour into cooled, baked crust.
Melt cheese and butter in pan. Remove from heat. Add to sugar and vanilla. After you have mixed the sugar, butter and cheese, add what option you want (1 cup peanut butter or 1/2 cup cocoa).
Mix cottage cheese and pineapple. Sprinkle dry Jell-O over this and mix well. Fold in Cool Whip. Refrigerate.
Allow roast to come to room temperature. Leave out at least 1 hour, but you can leave out overnight. Season as you like. Use no salt or salt products at this time, as they will draw juices and toughen the meat. Garlic slivers in the fat and a good grinding of black pepper are nice.
Preheat oven to 350°. Bake in spring-form pan. Keep cream cheese at room temperature. (So it will be easy to mix.)
Skin, cook and cut chicken into cubes. Mix soup (undiluted), sour cream and drained mushrooms and add chicken. Pour into a 13 x 9-inch casserole dish. Heat water and melt margarine in it. Stir in stuffing and mix well. Spread stuffing over chicken and cut it in. Bake at 325° for 30 minutes.
Mix jello with boiling water. Whip in cranberry sauce. Add cold water. Mix in Miracle Whip with beater. Stir in apples. Chill 4 hours. Serves 12.
Brown ground beef; drain. Heat shortening on medium-high or enough to keep hot. Mix tomato sauce with chili powder in large pie pan. Put tortilla in hot grease; make sure it does not get hard. Then put tortilla in sauce mixture, coating both sides. Place into square baking dish. Stuff with ground beef, cheese and onion. Roll tortilla up. Repeat steps for each tortilla. Put leftover meat, cheese, onion and tomato mixture over top. Bake at 375° for 15 to 20 minutes.
All ingredients were pounded together with a stone wrapped in rawhide. The pounded ingredients were carried in a parfletch bag or dried gourd.
Cream margarine and sugar. Add egg. Combine flour, baking powder, nutmeg and salt; add to creamed mixture alternately with 1/2 cup milk.
Heat oven to 400°. In 9 x 13-inch pan, melt butter with garlic. In medium bowl, combine cracker crumbs, cheese, parsley, salt, poultry seasoning and pepper. Mix well. Dip chicken in garlic butter; coat with crumb mixture. Place skin side up in pan containing garlic butter. Bake uncovered at 400° for about 1 hour or until tender, basting occasionally with pan drippings. Makes 4 to 6 servings.
Combine all ingredients, including cheese. Pour into 1 1/2 quart casserole. Put paprika on top. Bake in 350° oven for 30 minutes.
Mix well the dry ingredients with butter (except flour and soda). Beat eggs well and add whiskey and wine. Mix well. Last, add flour and soda, sifted. Mix. Makes about 6 pounds. Boil 8 to 10 hours. Place mixture in coffee cans; set in boiling water. It's an all day affair. May be topped with brandy and taken to the table flaming. Serve with Hard Sauce.
Cream margarine and sugar. Add eggs, one at a time, beating after each. Stir in extracts. Add all dry ingredients, then fold in sour cream and peaches. Pour into greased 10-inch tube pan and bake 75 to 85 minutes at 350°.
Wash; cut into	pieces. Soak in salt water for 1 hour. Rinse and dry. Dip pieces in batter made from milk and eggs and roll in	flour.	Brown in a greased frying pan for 1 hour or until tender. Make gravy from drippings and pour over meat before serving.
In heavy, 2-quart saucepan, melt butter. Add remaining ingredients; stir to blend. Cover; cook over medium heat, stirring occasionally until crisp-tender (8 to 10 minutes). Yield: 4 (3/4 cup) servings.
Mix first 5 ingredients; add beef and mix well. Shape into 6 patties. In large lightly greased skillet, brown patties on both sides. Mix soup and 1/2 cup water. Spoon over meat patties, cover and cook over low heat for 15 minutes. Top with tomatoes and cheese. Cover and heat 3 minutes. Serve with chips.
Cook rice until tender (30 minutes). Drain and add meat, butter and seasonings. Form into small rolls. Cook individual cabbage leaves in a small amount of water until wilted (about 5 minutes). Wrap around meat rolls and place in a heavy skillet. Add tomato juice; cover and cook for 30 minutes. Makes 6 servings.
Preheat oven to 400°. Grease pie pan, 10 x 1 1/2-inch. Brown beef or turkey and onion; drain and season to taste. Spread mixture into pie pan.
Brown meat and drain. Add soups and taco sauce; mix well. Add crushed chips. Bake in 13 x 9-inch dish at 350° for 15 to 20 minutes. Serve with salad for a complete meal.
Cream until smooth cream cheese, lemon juice, and mayonnaise. Whip the cream and add sugar; mix with cream cheese mixture. Add fruit and nuts. Dice chilled cranberry sauce; add to mixture. Freeze and serve.
Scald milk; let cool until lukewarm. Dissolve yeast in warm water to which has been added the sugar. Let rise while milk cools. Add dissolved yeast to cool milk and sponge and let rise until light. Cream together 1 cup sugar and 1 cup butter. Add eggs and salt. Then add sponge and mix well. Add enough flour to handle well. Let dough rise until light and make into kolaches. Roll out dough to 1/2-inch thickness; cut with biscuit cutter. Make depression in center and fill. Let rise and bake in quick oven, 400°, for 15 to 20 minutes or until golden brown.
Peel carrots, slice and cook in water until tender. Process cooked carrots in blender until smooth. Add all other ingredients and place in greased baking dish. Bake at 350° for 30 to 40 minutes.
Mix well and bake in a large 9 x 12-inch pan at 350° for about 45 minutes. Put miniature marshmallows over top and brown lightly. You may substitute chocolate chips for butterscotch.
Cream oleo and sugar. Add eggs and vanilla. Mix well and add flour. Spread 3/4 of batter in a greased and floured 18 x 12 x 1-inch cookie sheet. Make it a little higher at the sides of the pan. Spread the contents of 2 cans of Thank You Brand cherries over all. Drop the remaining batter here and there over all. It spreads and makes its own design. Bake at 325° for 30 to 35 minutes or until light brown. Good plain or with vanilla ice cream.
Mix all ingredients together. Cut or roll into small rolls. Cook for 10 to 12 minutes. Roll into powdered sugar.
Melt cheese in milk, stirring constantly. Mix remaining ingredients together; add to cheese mixture. Bring to a boil, stirring constantly. Great for sandwiches for a reception.
Preheat oven to 325°. In medium bowl, beat cream cheese until fluffy. Gradually add sugar and vanilla. Add eggs, one at a time, beating after each addition until well blended. Fold in raspberries, reserving a few for garnish. Place crust on baking sheet; fill with raspberry mixture. Bake for 35 minutes. Cool completely and chill.
Combine ham, salami, bologna and cheeses. Put this in cubes. Then add lettuce, tomatoes and onion that has been chopped. Combine this all with dressing, oregano, garlic powder and pepper. Best if made several hours or night before.
Brown hamburger and onion; drain off grease. Put in kettle and add remaining ingredients. Cook until done.
Mix all ingredients together. Pour into an 8-inch pie shell. Bake at 325° for 30 minutes.
Allow each loaf to thaw and cut into 8 slices. Cut each of those slices into 4 pieces. Spread in 9 x 13-inch greased pan. Mix jello, sugars and spices. Sprinkle evenly over bread. Top with butter. Let rise to top of pan and bake at 350° for 30 minutes. Remove from oven and immediately turn upside down on cookie sheet and let syrup run through bread.
Mix all ingredients together and beat 4 minutes. Bake in a well-greased tube pan at 350° for 40 to 50 minutes.
Melt margarine and cheese together in double boiler. Cook raw crabmeat and shred finely. Fold into cheese mixture. Season to taste. Serve warm dip with crackers or raw vegetables.
Cook broccoli according to directions on box. Drain well and mix with undiluted can of soup. Pour into greased casserole dish. Top with bread crumbs and almonds. Bake at 350° for about 20 minutes.
Combine first 7 ingredients in a large bowl; add yogurt and toss gently to coat. Cover and chill. Yields 8 servings.
Combine cream cheese, sugar and bananas, mixing at medium speed on an electric mixer until well blended. Add eggs, 1 at a time, mixing well after each addition. Stir in chopped walnuts; pour over crust. Bake at 350° for 45 minutes. Cool.
Boil chicken until tender. Remove meat from bones and cut into cubes. Return it to the water in which it was cooked. Add vegetables; cook until a thick mixture. Cook slowly and stir often to prevent burning.
Chop all ingredients into a large salad bowl. Mix in the Italian dressing. Marinate overnight. Serve icy cold.
Combine all dry ingredients. Add milk, egg and onion. Mix well. Drop teaspoon in deep fat (300°). Cook until golden brown. Place on paper towel to drain. Great taste!
Place all ingredients except pork chops in 2-quart baking dish. Stir well. Fry pork chops until brown on both sides. Remove from skillet and place on top of potatoes. Cover and bake at 350° for 60 to 75 minutes.
Cream sugar and shortening for 10 minutes. Beat in one egg at a time. Add mixed flour and milk alternately. Stir in vanilla. Pour into tube pan. Bake at 325° for 1 hour and 15 minutes.
Melt butter in large skillet.	Add coconut and pecans. Cook until golden brown, stirring frequently. Set aside. Combine cream cheese and condensed milk, beat until smooth. Fold in Cool Whip.
Mix cabbage, celery, pepper and salt. Cover it with water and soak for 1 hour, then drain. Mix in another bowl with sugar, vinegar, water, celery seed and mustard seed. Put in cooker and simmer for 15 minutes. Cool it and pour it over cabbage mix. Mix it up good. Put in freezer cups. Store in refrigerator overnight, then you freeze it. Thaw and eat.
Cook broccoli and rice. Separately chop onion and saute in oleo. Mix together the rice, broccoli, onion, Cheez Whiz, soup and water. Place in a large casserole dish and bake for 25 minutes at 350°.
Mix all together and bake in a 9 x 14 pyrex dish at 350 degrees for 35 to 40 minutes. Cut in squares. Before serving make a sauce to pour over it. Use one can cream of chicken soup and 1 c. water. Thicken this with flour and add some butter. Now pour it over the chicken loaf.