HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place flour in a 10-inch cast-iron skillet. Bake at 400° for 1 hour or until dark brown, stirring every 10 minutes. Remove from oven and set aside. Combine chicken and water in a large Dutch oven; cook 20 minutes or until chicken is tender. Remove chicken and broth from Dutch oven and reserve. Combine onion, green pepper, celery, garlic and 1/3 cup chicken broth in Dutch oven. Cook over medium heat 10 to 12 minutes or until vegetables are tender, add browned flour and 1 cup chicken broth; stir until blended. Gradually stir in remaining broth; add green onions and next 7 ingredients. Remove chicken from bones and chop into bite-size pieces. Add to Dutch oven. Cover and simmer 1 hour, stirring occasionally. Remove bay leaves. Serve gumbo with rice. Yield: 10 servings (228 calories per 1 cup serving with 1/3 cup rice.)
Combine first 7 ingredients in a bowl. Mix lightly. Shape into balls. Heat oil in skillet. Add meatballs and cook until lightly browned. Drain on absorbent paper.
Preheat oven to 300°. Toast corn flakes in a 9 x 13-inch baking pan for 8 to 10 minutes. Combine butter and sugar. Pour over cereal; stir until evenly coated. Reserve 3 tablespoons for top. Press remaining mixture into bottom of pan. Refrigerate 30 minutes.
Mix all ingredients and pour into unbaked pie shell. Bake in a 350° oven until set.
In a small bowl combine all ingredients. Spoon 3/4 cup sauce over ham surface during the last 30 minutes of baking. Heat remaining sauce and serve with ham. Makes enough glaze for a 4 pound half ham. Double for whole ham.
Combine hot water, butter, salt and sugar (or honey). Stir until butter is melted. With temperature of about 110° stir in yeast. Cover and let stand until real bubbly. Start mixing flour, eggs, gluten and dough enhancer until you have a stiff mix. Put dough on a floured board or table and knead, using as little flour as possible to keep it from sticking. About 15 or 20 minutes and it should be well kneaded. Place in greased bowl and cover. Put in a warm place and let it rise, about 1 to 2 hours. Punch it down and knead for another ten minutes. Place back in pan and let rise again.
Prepare cake mix as directed. Pour 1/2 of mix into pan. Bake 15 minutes in preheated oven at 350°.
Mix up sour cream, whipped cream and margarine in a large bowl. Then, in a medium bowl, mix milk and vanilla pudding. Put the pudding in the bowl. Chop up the cookies in a blender. Then in a large bowl, put chopped cookies on the bottom of the bowl. Then pour a layer of the pudding. Then do it over and over until you run out.
Cook bacon until light brown. Add onions and garlic. Cook until tender. Add brown sugar, vinegar and seasonings. Cook slowly for 15 minutes. Combine with beans; bake for 2 hours at 325°.
Layer half each of tomatoes, onion, cracker crumbs, sugar and salt in a greased 1 1/2-quart casserole. Repeat with remaining half.
Preheat oven to 350°. In large mixing bowl, combine eggs, sugar, butter, vinegar and vanilla. Mix well and pour into pie shell. Bake until firm, about 45 to 50 minutes. Cool on rack. Serve garnished with chopped nuts, whipped cream or Cool Whip if desired.
Place Eagle Brand milk, water and salt into top of double boiler and mix. Add chocolate. Cook over boiling water, stirring often, until thick (about 10 minutes). Remove from heat. Stir in vanilla. Cool and spread on cake.
Cream together sugar, margarine and egg; mix well. Sift together flour, salt, soda and cinnamon. Add 1/2 cup cold coffee and 1 teaspoon vanilla. Mix all together. Then add apples. Pour into 9 x 9-inch pan. Sprinkle with 1/2 cup brown sugar and nuts over top. Bake at 350° about 50 minutes. Serve with Cool Whip.
Stir yeast and 2 tablespoons sugar in warm water. Let set 15 minutes. Heat milk and 1/2 cup oleo in saucepan. Measure sugar and salt in large mixing bowl. Pour in milk mixture. Stir until dissolved. When lukewarm, add eggs and yeast mixture. Add 2 1/2 cups flour; stir. Add remaining flour and mix well. Turn out on floured board. Knead until smooth and elastic for 5 minutes. Place in greased bowl; let rise until double in bulk, about 2 hours. Punch down and let dough rest for 30 minutes. Roll dough out on floured board. Spread other 1/2 cup oleo over the dough. Mix cinnamon and sugar (1/4 cup and 3/4 cup). Sprinkle over the oleo; roll and slice. You may leave some for doughnuts. Let rolls rise until double, about 2 hours.
String and cut up beans. Cook cut beans and diced potatoes in 5 cups of salted water for 15 minutes. In a frying pan brown flour in the fat; add black pepper and paprika. Add 1/4 cup cold water and stir until smooth. Add sour cream. Add this mixture to the cooked beans and potatoes. Bring to a boil and simmer for a few minutes.
Combine softened cream cheese and sugar. Mix until well blended. Add raisins, lemon juice and lemon rind. Mix well. Set aside. Combine dry ingredients; blend. Cut in oleo until mixture resembles coarse crumbs. Add milk; mix until moistened. Divide dough in half. On a lightly floured surface; roll out each half to a 12 x 9-inch rectangle. Spread one half with cream cheese mixture. Top with second half of dough. Cut into twelve 3-inch squares; cut each square in half diagonally. Place on ungreased cookie sheet. Bake at 425° for 12 to 15 minutes or until lightly browned. Drizzle with honey.
Cream butter and sugar until light and fluffy. Sift dry ingredients together. Add eggs alternately with sour cream and flour, beating well after each addition. Add vanilla.
Grease a 9 x 13-inch pan. Spread Jack on the bottom. Cover with green chilies, then cover with Cheddar. Pour beaten eggs over all. Bake at 375° for 30 minutes. Let stand before serving. Cut into squares.
Bake cake as directed. Mix pineapple and pudding mix. Fold in the Cool Whip; frost cake. Store in refrigerator.
Cook rice in water until tender, then strain water out of rice. You should have about 1 cup of rice. Mix sugar, vanilla, butter and flour together. Add eggs and mix well. Add milk and raisins to sugar mixture. Stir in rice. Pour mixture into shallow baking dish and bake at 350° for approximately 30 minutes or until set.
Saute almonds in butter or margarine until golden brown; set aside. Blend soup, celery, mayonnaise and onion. Fold in chicken and rice. Bake at 450° for 15 minutes until bubbly. Sprinkle almonds on top for last 5 minutes.
Cook fettuccine until al dente. While pasta is cooking, heat oil and garlic in small saucepan over low heat just until mixture is hot and remove from heat. Drain fettuccine well and in a bowl, toss oil mixture, parsley, mint, tomato, goat cheese and salt and pepper to taste. Serves 2.
Cream softened cream cheese. Add onion tops, Accent, Worcestershire sauce and 1 package chopped chipped beef. Roll into balls. Roll balls into chopped chipped beef. Wrap in foil. Store in refrigerator for 4 days. Serve on crackers.
Cut all fruits and mix thoroughly. Add milk. Bake in 2 pans 2 1/2 hours at 200°. May be baked in one tube pan for 4 hours at 200°. Line pan with brown paper and grease. Leave in pan overnight.
Put all in blender. Blend well. Texture must be like most salad dressings. Makes 1 pint.
Make stuffing as directed on box. Press into an 11 x 13-inch pan or roasting dish. Cut chicken into small pieces. Put over top of stuffing and then add two cans of cream of chicken soup on top of chicken. Do not dilute. Bake about 45 minutes to 1 hour.
In medium bowl, mash cheese with a fork or beat with electric mixer at low speed until smooth. Beat in milk, then sour cream, dry green pea soup mix, onion soup mix, crushed garlic and Worcestershire sauce until mixture is smooth. Refrigerate until 30 minutes before serving. Serve with crackers and raw vegetables.
Mix together sour cream and baking soda. Add other ingredients. Grease and flour 2 loaf pans. Bake at 350° for 1 hour.
Combine peanut butter morsels, sweetened condensed milk and butter in a 2-quart glass bowl. Microwave at High 1 1/2 minutes, or until morsels melt. Stir well. Pour mixture on a cookie sheet lined with wax paper. Spread into a 13 x 11-inch rectangle. Smooth surface with a rolling pin. Chill 45 minutes, or until firm. Turn mixture onto a cutting board. Remove wax paper. Cut into desired shapes with 1-inch and 1 1/2-inch cookie cutters.
Makes 8 patties. I also add salt, pepper and garlic salt to each patty before frying.
Make the cake mix according to directions. Bake in sheet pan. As soon as cake is out of oven, punch holes 1 inch apart with ice pick. Spoon sweetened condensed milk over the cake with holes and let soak in. Cool completely.
In large bowl, beat together sugars, butter and vanilla until creamy. Beat in eggs; combine flour, soda and salt. Gradually beat into butter mixture until well blended. Scoop 1/3 of dough into separate bowl. Mix in cocoa until well blended; stir in chocolate chips and stir vanilla chips into remaining white dough. Return chocolate dough to white dough, with wooden spoon and stir the two doughs just until marbled. Drop onto ungreased cookie sheet. Bake at 375° for 8 to 12 minutes. Makes 5 dozen.
Chop cheese block into small pieces and melt in a pot. Add picante sauce and cilantro. Let cool for about 5 minutes. Serve with chips.
Cook sugar, corn syrup and water for 20 minutes (248°) or until firm ball forms when tried in cold water. Let cool for 5 to 10 minutes, then pour slowly over the stiffly beaten egg whites. Add vanilla and beat until it holds its shape. Spread the layers and sides, sprinkling the top with dry coconut.
Bring pie filling, water and sugar to a boil. Remove from heat. Stir in jello until dissolved and cool. Add 7-Up. Chill until firm.
Brown first 3 ingredients and drain. Add onion soup, salt, pepper and garlic salt to taste. Cook 10 minutes. Turn heat off and add sour cream. Mix with buttered egg noodles.
Tear bread into small pieces. Add all ingredients. Cover and put in refrigerator overnight. Bake in preheated oven (350°) 40 minutes or until golden brown.
Sift flour, baking soda, salt and spices into large bowl. Beat eggs, oil, sugar, buttermilk and vanilla. Add to flour mixture. Stir until smooth. Fold in figs and nuts. Pour into greased 12-cup Bundt pan. Bake 1 hour in 350° oven.
Slice Twinkies and line a 9 x 13-inch dish. Mix milk and cheese. Pour over desired topping. Add Cool Whip and 2 cans of any fruit on top: cherries, strawberries, etc.
Mix all ingredients together. Heat a small amount of oil in a large, heavy skillet. Add corn bread batter. Bake at 450° for about 25 minutes, or until golden brown. (I add water to make a real soft batter and have the skillet real hot when batter is added.) This is especially good with black-eyed peas.
Beat with mixer and pour into freezer canister. Layer salt and ice around canister. Ready in 25 to 30 minutes. Can put into individual canisters and freeze.
Slice bananas over crust. Mix cool whip, cream cheese, and sugar with mixer until smooth. Pour over bananas. Cover with blueberry pie filling. Let cool and then serve.
Cream softened margarine and cream cheese. Add egg and flavoring. Beat well. Add dry cake mix, then add chopped pecans. Drop by teaspoonfuls onto greased cookie sheet. Bake in preheated 350° oven for 12 minutes or until browned and done.
Boil the 2 cups of water and tea bags for 3 minutes; remove from heat and add remaining ingredients. Stir together and freeze 12 to 24 hours. Remove from freezer approximately 1 hour prior to serving. Serve as slushy. Enjoy!
Steep tea in hot water for 5 minutes. Remove tea bags and add remaining ingredients. Stir well. Freeze. Serve with white soda or 50/50.
Heat the oil. Add dill, garlic salt and salad dressing package; mix well. Place crackers in a 9 x 13-inch pan. Pour oil mixture over crackers and mix until well coated.
Beat eggs. Add bread, sugar and marshmallows. Add pineapple and melted butter. Place in greased baking dish and pour milk over top. Bake, uncovered, 35 to 40 minutes or until set and brown in a 350° oven. Serve hot with meal.
Spread cherry pie filling over the bottom of an oblong greased baking dish. Spread a can of crushed pineapple over cherry filling. Pour dry cake mix over mixture. Sprinkle nuts over top. Melt butter or margarine and pour over top. Cover all the mixture. Bake at 350° for 30 to 45 minutes. Serve with Cool Whip or ice cream.
Heat 1 cup pineapple juice and dissolve lime Jell-O, stirring often. Bring just to a boil. Remove from heat. Add 2 cups pineapple juice and the frozen lemonade. Allow to melt. Mix and add the Seven-Up and mix again. Add ice and serve.
Combine all ingredients, mix and refrigerate for at least 2 hours. Serves 8.
Mix together graham cracker crumbs and melted margarine and press in bottom and sides of pan (spring-form). Mix each flavor of gelatin with 1 1/2 cups boiling water. Let set completely. Cut into cubes. Mix hot pineapple juice with unflavored gelatin and 1/4 cup cold water; add to whipped cream. Gently fold in gelatin squares until completely mixed and pour into shell; refrigerate until firm.
Melt cheese and half and half in double boiler (may add more half and half until desired consistency). Boil peppers until soft. Add to melted cheese. Add garlic powder, green chilies and jalapenos. Stir until mixed well. Put in crock-pot to keep warm. Serve with tortilla chips.
Combine all ingredients. Bake at 375° for 1 hour in a 9 x 13-inch pan sprayed with Pam.
Cut elephant into bite size pieces. Wash cloves. Bring water to a boil. Add chunks and cloves to water. Let boil for 24 hours. Turn heat down and simmer for an additional 72 hours. Salt and pepper to taste. This will serve approximately 1,800 people. If more guests are expected, the rabbits may be added. Do this only if necessary. . . . most people do not like "hare" in their soup.
Saute onion and butter; mix all ingredients. Top with cornflakes. Drizzle 1 stick margarine. Bake 1 hour at 350° in a 9 x 13-inch pan.
Mix first four ingredients. Pour 3/4 cup boiling water over mixture. Add Milnot and vanilla. Pour into pie shell and sprinkle with cinnamon.
Peel, cook and mash potatoes and onions. When ready, layer potatoes, onions and cheese in glass or regular pan (9 x 11-inch), ending with mashed potatoes on top sprinkled with cheese. Cooking time is 25 to 30 minutes. Tastes wonderful. Serve by itself or with hot dogs, hamburgers, etc.
Cream butter; add sugar a little at a time. Mix together all ingredients. Put 3/4 of dough mixture in a cookie press. Press out onto ungreased cookie sheet. Sprinkle with colored sugar and bake 8 minutes at 350°. Watch to make sure they don't burn!
Put all ingredients in a bowl. Stir gently until mixed. Bake at 325° in an ungreased pan for 1 hour. Serve plain or with a cream cheese frosting.
In a large bowl, combine flour, brown sugar, peanut butter and oleo. Blend at low speed until crumbly; reserve 1 cup. Add remaining crumb mixture in a bowl; blend at low speed until moistened. Beat for 3 minutes at medium speed, scraping bowl occasionally. Pour batter into greased bottom of 9 x 13-inch pan. Sprinkle with 1 cup reserved crumbs, then sprinkle the chocolate pieces over batter. Bake at 350° for 35 to 40 minutes, until toothpick inserted in center comes out clean.
Start heating oven to 375°. Grease 1 quart casserole. In saucepan, melt butter and add flour, stirring until blended smooth. Slowly add milk, stirring constantly to avoid lumps. Cook, stirring until smooth and thickened. To salmon add uncooked noodles, cheese, salt, pepper and sauce. Combine thoroughly. Pour into casserole. Bake 30 minutes or until set. Makes 4 servings.
Combine 1/4 cup Prego, beef, bread crumbs and Parmesan cheese. Shape into 4 patties 1/2-inch thick. Cook in hot oil until brown. Add remainder of the Prego. Cover. Over heat, cook 10 minutes. Top patties with Mozzarella cheese. Serve with spaghetti. Makes 4 servings.
Prepare apples and pecans. Set aside. Beat oil, sugar and eggs until creamy. Sift dry ingredients together. Slowly add dry ingredients to creamed mixture, mixing well. Fold in apples, pecans and flavorings. Line bottom of a 10-inch tube pan with wax paper. Grease pan well and dust with flour. Spoon batter into pan and bake 55 to 60 minutes at 350°.
Melt chocolate and butter. Add sugar. Add eggs, one at a time, beating well after each. Mix remaining ingredients, including nuts. Pour into 8-inch square greased baking pan. Bake at 350° for 30 minutes or until done.
Mix last 3 ingredients for crust. Pat into a 13 x 9-inch dish.
In a 3-quart saucepan, combine water and sugar. Bring to boiling, stirring until sugar is dissolved. Boil syrup gently, uncovered, for 3 minutes. Remove from heat and cool.
Mix and put in hollowed out bread of choice. Line bread with lettuce before putting dip in. Use dipped out bread which has been toasted, chips of your choice or veggies for dipping.
Brown sausage, drain. Separate crescent rolls into 8 triangles and place on an ungreased 12-inch pizza pan or 12-inch round cake pan with points toward center. Press over bottom and up sides to form a crust. Spoon sausage over crust. Sprinkle with potatoes and top with Cheddar cheese. In a bowl, beat together eggs, milk, salt and pepper. Pour over crust. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
In medium bowl, beat eggs slightly. Add sugar, corn syrup, butter and vanilla; stir until blended. Stir in pecans. Pour into frozen pie crust. Bake in a preheated 350° oven on a preheated baking sheet, 50 to 55 minutes, or until knife inserted halfway between center and edges comes out clean. Cool on rack. Serves 8.
Beat eggs until light and foamy. Add sugar, oil, zucchini and vanilla and mix well but lightly. Combine the flour, salt, soda, baking powder and cinnamon. Add to zucchini-egg mixture. Stir until well blended; add nuts and pour into two 9 x 5 x 3-inch loaf pans. Bake in preheated oven at 350° for 1 hour. Cool on a rack. Makes 2 loaves.
Combine sugars, milk and butter in saucepan. Bring to full boil over moderate heat, stirring frequently; then boil for additional 15 minutes, stirring occasionally. Remove from heat and add Marshmallow Creme and morsels. Stir until morsels are melted and mixture is smooth. Blend in nuts and vanilla. Pour into greased pan. Chill until firm. Makes about 1 1/2 pounds.
Mix softened margarine, powdered sugar, water and vanilla well. Add sifted flour and nuts; mix well. Mixture will be dry and crumbly.	Mix with hands and roll into small finger size rolls.	Bake on ungreased cookie sheet at 350° for 45 minutes. Roll in sifted powdered sugar and cool.
In saucepan, bring applesauce, shortening and raisins to bubbling hot stage. Stir together sugar, flour, salt, cloves, cinnamon, allspice, nutmeg and nuts (may be added). Add 2 rounded teaspoonfuls soda to hot mixture and stir. Pour over floured mixture and fold in. Bake in a 325° oven in a 9 x 13-inch pan or 2 smaller bread pans until done (approximately 45 to 60 minutes).
Combine and cook until thick, stirring constantly. Cool. Bake a pie shell and cool. Sprinkle cinnamon in the bottom of the pie shell. Pour in filling and sprinkle cinnamon on top.
Combine first 4 ingredients for sauce. Marinate drummettes overnight, turning every few hours in sauce. Bake at 400° about 30 minutes, then put under broiler for about 5 to 8 minutes, until crusty. Serve as a finger food.
Chill Milnot overnight. Dissolve Jell-O in one cup hot water. Cream the cream cheese and sugar together. Whip Milnot until very stiff. Mix all this together.
Mix altogether and bake at 350° until bubbly (45 minutes to 1 hour). Use as a hot dip or to fill clam shells.
Beat oil, sugar and eggs. Add bananas. Mix together remaining dry ingredients. Mix liquid and dry ingredients together. Blend in cherries, chocolate chips and nuts. Pour into greased and floured pans or pan. Bake in a 350° oven for 40 to 60 minutes.
Dissolve lime jello in 1 1/2 cups hot water. Whip when set and fold in the cream cheese, salad dressing, celery and nuts. Spoon into a mold and let set until firm.
Put half of potatoes into a blender with the other 5 ingredients. Blend on high. As blender is running, add remaining potatoes. Blend until soupy.
Line bottom of 11 1/2 x 7 1/2-inch baking dish with apples. Combine margarine, sour milk, vanilla, flour, baking powder and salt. Stir until smooth. Pour evenly over apples and spread. Combine the brown and white sugar with the 1/2 cup water and the spices. Pour over the batter. Bake at 350° for 45 minutes to 1 hour or until top is lightly brown and apples are done.
Spread mustard on one side of pork chops. Flour both sides of chops. Brown in skillet. Add soup and potatoes. Add enough water to cover chops and potatoes (about 2 cans). Simmer for 1 hour.
Cook brown sugar and 1/4 cup butter and syrup until butter is melted. Place in the bottom of a buttered 9 x 12-inch baking dish. Sprinkle bottom with chopped nuts, if desired. Mix warm milk and yeast and let set until yeast begins to bubble. Add sugar, melted butter, salt, eggs and flour and mix until not sticky. Place in an oiled bowl (covered) to rise until double in size. Smash down and roll out half of the dough. Brush with about 2 to 3 tablespoons butter on each half. Sprinkle with the 1/2 cup sugar and 1 teaspoon cinnamon mixture. Roll up and slice in 1 to 2-inch pieces. Repeat with remaining dough. Place in pan on top of brown sugar mixture. Allow to rise again, then bake in 350° oven for 15 to 20 minutes. Run a knife along the sides of the pan and dump out of the pan so the sticky topping on the bottom is on the top.
Chop cabbage and add carrot. Mix other ingredients together and add to cabbage. Refrigerate 2 hours. Stir and serve.
After bacon is fried, cut up the onion and fry the onion in the bacon grease just until the glazed stage. Mix together the 2 tablespoons bacon grease, vinegar, sugar and mayonnaise. Add all ingredients together (broccoli, onion and the mayonnaise mixture) and refrigerate.
Melt in microwave. Pour over large package miniature marshmallows and pecans.
Melt margarine and add remaining ingredients. Bring to boil; reduce heat, cover and cook over low heat until rice is done.
Break tuna in chunks; combine with half the soup, rice, milk, egg yolks, lemon juice, pimento and onions. Fold in egg whites. Turn into greased 10 x 6 x 1 1/2-inch baking dish. Bake at 350° for 20 to 25 minutes or until set. Cut in 6 squares. Serve with Parsley Sauce.
Mix all these together well; then stir in 1/2 cup coconut. Place in 2 well-greased pie pans. Bake at 350° for 30 to 40 minutes. Cool and serve.
Mix powdered sugar, peanut butter, cream cheese and Cool Whip until smooth. Pour into crust. Chill until set.
Mix mayonnaise and sugar together and set aside. Layer first 5 ingredients in 9 x 13 inch casserole in order given. Next, spread mayonnaise mixture over it as if icing a cake. Finally, sprinkle the cheese and bacon over top. Cover tightly with plastic wrap and refrigerate for 24 hours or overnight.
Combine meat, potatoes, catsup, onion, salt, pepper and egg. Mix well. Press meat mixture into a 9-inch pie plate. Bake in preheated 375° oven for 20 minutes. Drain off excess fat. Separate dough into 8 triangles. Arrange triangles over partially baked meat crust. Return meat pie to oven for 10 minutes. Remove from oven and sprinkle with cheeses. Bake 5 minutes longer. Makes 6 servings.
In 2-quart saucepan, melt 1/3 cup margarine; add onion, carrots, celery and parsley. Cook, stirring occasionally, 8 to 10 minutes. Remove from heat. Blend in flour, salt, pepper and mustard. Gradually stir in chicken broth and cream, keeping smooth. Cook until mixture comes to a boil. Stir in chicken and rice. Turn into ungreased casserole. Cover with buttered bread crumbs. Bake at 350° until bubbly.
Mix ingredients, folding in Cool Whip. Freeze in an ice cream churn. Resembles a Wendy's Frosty.
Cream the cream cheese and peanut butter. Finally add Cool Whip. Mix well and fill a cooked crust. Freeze several hours. Keeps well in freezer.
Cream the shortening, sugars, eggs and vanilla until light and fluffy. Sift dry ingredients; stir into creamed mixture, blending well. Add the chocolate chips. Drop from teaspoon on greased cookie sheet. Put a candy kiss in the middle of each cookie. Bake in moderate oven (375°) for 10 minutes. Makes 7 dozen cookies.