HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, salt and pepper, coat meat. In a large dutch oven, sautee onions and garlic in hot oil until onions are clear and tender. Remove onions and set aside. Add meat to oil and brown well on all sides. Return onions to pan and add beer, Worchestire sauce, steak sauce, bay leaves and thyme. Bring to a boil, reduce heat and simmer, covered, about 2 hours. Add potatoes, simmer until done.
Dissolve yeast in 1/2 cup warm water; let stand 5 minutes. Combine flour, sugar and salt in a medium size nonmetal bowl and stir well. Gradually stir in 2 cups warm water. Add yeast mixture and mix well. Cover starter loosely with plastic wrap or cheesecloth; let stand in warm place for 72 hours, stirring 2 or 3 times a day. Place fermented mixture in refrigerator. Stir once a day and use within 11 days.
Cream shortening and sugar; add eggs. Sift together dry ingredients and add to creamed mixture. Add pecans and vanilla.
Mix together first 7 ingredients and add 1/2 cup of the melted oleo. Spread mixture in 13 x 9 x 2-inch baking dish. Combine rest of melted oleo and cornflakes and top mixture. Bake at 350° for 1 hour.
Mix together and press into buttered 11 x 13-inch pan. Bake at 350° until lightly golden. Do not overbake (approximately 10 minutes). Let cool.
Mix flour, meal, salt and pepper. Dip fish in milk and then dredge in flour mix. Fry fillets 1 1/2 minutes on each side.
Cook broccoli until tender-crisp; drain well. Combine all of ingredients, except stuffing mix. Pour into 9 x 13-inch buttered casserole. Sprinkle top with stuffing mix. Bake at 350° for 45 minutes or until set.
Beat sugar, eggs, flour and Karo together. Stir in remainder of ingredients and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Combine all ingredients in a heavy pan. Cover and bake at 300° for 3 to 3 1/2 hours or at 250° for 3 1/2 to 5 hours. Thicken with 2 tablespoons cornstarch, mixed with 1/2 cup water a few minutes before serving.
Dissolve baking soda in buttermilk. Mix ingredients together and bake at 350°.
Cook potatoes in skins; cool and peel. Crumble with a fork. Combine cheese and 4 tablespoons butter in a large saucepan. Heat and stir until cheese is almost melted. Remove from heat and blend sour cream, onions, salt and pepper. Fold in potatoes. Spoon into a 2-quart dish. Dot with 2 tablespoons butter. Cover and bake for 25 minutes or until bubbly.
Unroll crescent rolls. Place a small portion of all ingredients onto rolls. Roll crescents up and bake according to directions on package (bake on cookie sheet). Don't overstuff crescent rolls.
Heat oven to 400°. Lightly grease 10-inch pie plate. Sprinkle first 4 ingredients in pie plate. Beat remaining ingredients until smooth, 15 seconds in blender. Pour into plate. Bake until golden brown, about 30 minutes, or until knife inserted comes out clean.
In 8 (8-ounce) parfait glasses, or any tall glass, spoon 1 tablespoon chocolate syrup, 1 rounded tablespoonful vanilla ice cream, 1 rounded tablespoonful strawberry preserves, 1/4 cup strawberry ice cream and 1 tablespoon marshmallow sauce. Top each one with 1 scoop vanilla ice cream, then drizzle each with 1 tablespoon chocolate syrup. Place in freezer. Mix whipped cream with confectioners sugar. Decorate each parfait with whipped cream and cherries. Serve chilled.
Peel and slice potatoes 1/4 inch thick. Combine remaining ingredients. Place layer of potatoes in 3 layers in pan and spread each layer with 1/3 sauce. Bake until potatoes are done (30 minutes to check). Bake at 250°.
Dice chicken breasts into a 9 x 13-inch pan. Mix broth with soup. Pour over chicken. Add can of carrots and peas without liquid. Mix Bisquick with milk; pour over all. Drizzle melted margarine over top. Bake at 350° for 1 hour and 15 minutes. Good carry out dish.
Mix dry ingredients. Stir in milk and molasses and mix thoroughly. Pour into bread pan and let stand for 1 hour. Bake at 325° for about 1 hour.
Beat the first 4 ingredients for 2 minutes with mixer. Pour into a greased 9 x 13-inch pan. Bake for 30 minutes at 350°. Mix undrained pineapple, pudding mix and Cool Whip together. Spread on cooled cake. Refrigerate.
Cook chicken until done. Cool. Debone chicken into coarse pieces. Mix all ingredients. Bake in 9 x 13-inch dish 35 to 40 minutes or until done in 350° oven.
Put all ingredients in a large bowl and beat together on medium speed for 20 minutes. Pour the batter into a well greased 10-inch tube pan and place in a cold oven. Set the temperature to 350°F. 180°c. gas mark 4 and bake for just 1 hour. Remove the cake from the oven, immediately invert onto a wire rack and tip it out, if it sticks in the pan, gently loosen the sides with a sharp knife and give the cake pan a good whack(!?!) on the countertop to shake the cake loose! Cool completely before serving. Serves 10-12.
Layer all ingredients in baking dish. Cover with foil. Bake at 350° for 1 hour. Garnish with parsley flakes or paprika.
Mix and spread over 2nd layer. Spread remaining Cool Whip over cake. "Delicious." Refrigerate.
Cut angel food cake into 1-inch squares. Sprinkle with 3/4 cup Kahlua and set aside. Mix chocolate fudge instant pudding. Take frozen Skor candy bars and smash them into small pieces.
Add 1/2 teaspoon baking soda and stir well until foamy. Pour hot syrup into popped corn in bag and stir with wooden spoon.
Mix all ingredients together at once. Bake in greased and floured 9 x 13 tin at 350° for 30 to 40 minutes. Put powdered sugar frosting over this.
Combine 1 package spinach and 1 cup milk in container of electric blender; puree. Add remaining spinach; blend until smooth. Add remaining milk, eggs, soup, butter, salt and Accent. Blend well. Stir in onion juice, garlic juice and cheese. Pour mixture into well-greased shallow 2-quart casserole. Bake in preheated 325° oven for 1 hour or until inserted knife comes out clean!
Mix all ingredients in a 1 1/2-quart bowl. Pour into a 9-inch pie pan with unbaked pastry. Bake near center of a 375° oven for about 50 minutes or until firm. Cool before serving. Walnuts or pecans can be used.
Combine first 7 ingredients and spices in bowl; mix until smooth. Pour into pie shell. Sprinkle with additional nutmeg. Bake at 425° for 15 minutes. Reduce temperature to 375° and bake for 30 minutes. Yield: 6 servings.
Put stew beef in center of roasting pan. Place vegetables around meat. Mix together the soup, water and spices; pour over beef and vegetables. Sprinkle approximately 3 tablespoons instant tapioca over stew. Bake at 250° for 5 hours. Keep cover on roaster while cooking. Stir and serve.
Mix thoroughly with spoon and press in 9 x 12-inch cake pan that has been greased with Pam or shortening.
Put chicken in a 9 x 13-inch pan. Combine soups and broth and mix well. Pour on top of chicken. Spread Pepperidge Farm stuffing on top of chicken and soup and put butter on top. Bake at 350° for 30 minutes.
Place pork fat-side down on an unheated broiler pan rack. Cook in a 350° oven for 40 to 50 minutes per pound or until internal temperature measures 185°. (Or place meat in a crockery cooker and add 1/2 cup water. Cover; cook on low heat setting 10 to 12 hours or high heat setting 5 to 6 hours.)
In a large skillet, melt butter; add onion, pepper and garlic powder. Saute 5 minutes. Rinse sauerkraut well and drain. Add to butter and onion mixture. Mix well. Add water and simmer 20 minutes. Boil noodles. Drain and add to sauerkraut. Mix well; simmer, covered, until ready to serve.
Cube and mix together meat and vegetables. Season to taste with salt, pepper and seasoned salt. Place in Dutch oven. Gradually add V-8 juice to flour. Add water and pour over meat and vegetables. Stir to coat pieces. Cover. Bake 5 hours at 250°. Serve with wedges of your favorite cornbread and green salad. Yields 6 to 8 servings.
Put milk, rice, salt and sugar in the crock-pot. Cook on high for 30 minutes. Stir. Cook another 30 minutes. Stir. Meanwhile, beat eggs; add evaporated milk, vanilla and vanilla pudding. Add this to rice in the crock-pot. You may add raisins if you desire; also some cinnamon and nutmeg to taste. Cook another 20 to 30 minutes.
Cream margarine. Gradually add 10x sugar. Cream well. Add eggs, one at a time, beating well after each. Blend in vanilla. Sift together flour, cornstarch, salt and baking powder. Add milk alternately with the dry ingredients to creamed mixture, beginning and ending with dry ingredients. Blend thoroughly after each addition.
Cut venison into 1 1/2 x 1/2-inch strips; place in deep plate. Sprinkle with lemon juice, oil and pepper. Cover; let stand 30 minutes. Fry onion in butter until golden brown. Remove; add meat. Fry over high heat, turning often. Add mushrooms, if desired. Mix flour, sour cream, tomato puree and salt; pour over heat. Simmer over low fire until sauce is thick and meat is tender, about 10 minutes or longer, if desired. (After meat is browned, this may all be added to crock-pot and simmered on low rather than cooking on stove, if desired.)
Make a layer cake. Mix ingredients in mixing bowl. Pour over hot cake layers and put coconut on top. Let cool and spread Cool Whip on top. Sprinkle fresh or frozen coconut over top of cake.
In a bowl, whip cream. Add sugar. In large, square deep dish, layer wafers with cherries (cut in half) with a little of the cherry juice. Cover layer with whipped cream. Layer until all wafers, cherries and whipped cream are used, ending with whipped cream on top. Refrigerate.
In a small bowl, combine all the ingredients and chill. Serve with raw oysters on the half shell.
Saute bell pepper and onion in butter. Mix all other ingredients with already boiled curly roni. Add one can of water. Stir in bell pepper and onion. Slice Velveeta and lay on top of mixture. Preheat oven to 400°. Bake until cheese is melted, about 25 to 30 minutes.
Mix all wet ingredients. Stir flour, soda and salt together. Combine with first mixture. Stir in granola and optional chocolate chips. Drop by teaspoons on ungreased cookie sheet and bake at 300° for 20 minutes.
Fry bacon; crumble. Break broccoli into small flowers and stems. Chop onion. Mix broccoli, bacon, raisins and onions. Mix mayonnaise, vinegar and sugar. Toss together and serve. If preparing ahead of time, don't add bacon until serving time.
In large bowl, soak bread in milk, water, sugar and vanilla. Let stand 1 hour, stirring occasionally. Preheat oven to 350°. Grease 13 x 9-inch baking dish. Add raisins, fruit cocktail, coconut and melted butter. Beat eggs well and add to mixture, mixing in well by hand. Pour into baking dish. Bake 1 hour. Makes 12 to 16 servings.
Prepare Rice-A-Roni as directed. Cut up chicken into bite size pieces. Saute onion and pepper in 1 teaspoon oil. Add tomatoes, chicken, sauteed vegetables and rice mixture.
Process or grind pears. Add sugar and let stand for 2 hours. Add pineapple and lemon juice. Cook until thickened, approximately two or more hours. Put into sterilized jars. Yields approximately 8 to 12 pints.
Grease and flour a 10 x 15-inch jelly roll pan. Prepare cake as directed on box. Pour on pan and bake. Let it cool for 20 to 30 minutes. Mix pudding with cold milk and cream cheese. Spread on cake, then pineapple. Spread Cool Whip over pineapple. On top of Cool Whip, spread coconut and walnuts. Refrigerate until ready to serve.
Mix well; pour into uncooked pie shell. Bake at 400° for 30 minutes.
Put gelatine in cold	water to dissolve. Add to milk and heat, but do not boil. Stir constantly until all gelatine is dissolved.	Then add 1 1/2 cups sugar. Let cool until it begins to	thicken. Add pineapple. Whip cream and add 1/2 to gelatine mixture. Color pink or green. Top with remaining whipped cream. Makes a lot.
Mix together; chill, then mold and roll in chopped nuts. Serve on your favorite crackers.
Put a thin layer of crushed crackers in bottom of a 2-quart Pyrex dish. Put peas in next, then asparagus and pimento. Tear cheese into small pieces and place next. Pour soup on top. Sprinkle with remaining crackers. Bake at 350° for 30 minutes.
Put raw hamburger or chicken in bottom of 9 x 13-inch pan. Cover with a layer of stuffing mix. Pour soups over stuffing mix; milk over soups. Top with Tater Tots. Cover with foil. Bake at 350° for 1 to 1 1/2 hours.
Have cheese at room temperature; mix onions and celery with cheese. Add chicken; put in mixer or blender. Mix well. When well mixed, form ball and roll in chopped nuts. Refrigerate until the cheese is well chilled.
Thaw potatoes slightly so they are easier to stir. In a large bowl, combine all ingredients. Reserve enough cheese to cover the top of casserole. Put mixture into a greased 13 x 9 x 2-inch pan; spread remaining cheese on top. Bake at 350° for 45 to 60 minutes. Can also be prepared in crock-pot.
Saute onions in olive oil; add tomatoes that have been peeled, cut and seeded,	bay leaves, garlic and 2 teaspoons sugar or to taste. Cook	about 1/2 hour; add shrimp, salt, pepper and water and cook about 5 minutes.	Transfer to baking dish; sprinkle Feta cheese over shrimp and bake until cheese melts (approximately 10 minutes at 375°).
Mix brown sugar, margarine and milk in saucepan. Bring to a boil for 2 minutes; cool. Mix pecans, coconut and graham crackers and spread mixture between graham crackers. Mix confectioners sugar and water together for icing and spread on top of crackers and sprinkle with crumbs.
The first 5 ingredients are your salad. Be creative; add or delete any ingredient you want.
Preheat oven to 350°. Grease 9 x 13-inch baking pan with vegetable oil spray or butter. In large saucepan, melt sticks of butter, margarine and baking chocolate over low heat. Turn off heat. Stir in sugar. Add eggs, one at a time, beating until blended. Stir in flour and vanilla. Stir in nuts. Pour into baking dish. Sprinkle with chocolate chips to garnish. Bake 30 minutes. Cool before cutting.
Combine flour, baking powder and oats in one bowl. In another bowl, beat butter and sugar until you form a grainy paste. Blend in peanut butter, honey, eggs and vanilla. Add flour mixture, raisins and chocolate chips until combined. Do not overmix.
Brown meat and onion; drain. Cook noodles until tender; drain. Add remainder of ingredients, except bread and margarine. Combine meat and noodles and remainder of ingredients. Pour into casserole dish. Melt butter, then add light bread crumbs. Sprinkle on top of casserole. Bake at 350° for 20 to 30 minutes.
Mix (in a large bowl) first 8 ingredients in order, with a spoon. Pour into a 9 x 13-inch greased cake pan. Sprinkle one 16 ounce package chocolate chips and nuts on top. Bake at 350° for 35 to 45 minutes or until well done in middle. Cool and cut in squares.
Preheat oven to 350°. Grease and flour 9 x 13-inch baking pan. Stir in a medium bowl until well mixed the dry cake mix, butter and 1/2 of the pecans. Press evenly into bottom of pan. Stir in a medium bowl with a spoon until well mixed the brown sugar and cream cheese. Spread evenly over mix in pan. Sprinkle over other 1/2 pecans. Bake 25 to 30 minutes or until edges are browned and cheese topping is set. Cool before cutting. Store in refrigerator in an airtight container.
Place fruit in bottom of a 9 x 9-inch pan. In a medium bowl, mix dry ingredients; cut in margarine. Mix in egg with fork. Sprinkle over fruit. Bake 25 minutes at 425°.
Place pork tenderloins in a plastic bag. Add remaining ingredients. Seal bag and refrigerate for 1 hour or overnight. Broil about 6 inches from heat. Baste with remaining marinade. Broil for 5 to 10 minutes, turning once and basting. (Do not overcook; it will be tough.)
Cut chicken into 1-inch square. Cook chicken, onion, chopped green pepper and garlic in hot oil in a Dutch oven until lightly browned. Add tomatoes, pinto beans, picante sauce, chili powder, cumin and salt; cover, reheat and simmer 20 minutes. Top individual servings with Cheddar cheese, sour cream and onion. Yield: 6 servings.
Preheat oven to 300°. Mix chicken, onion, cheese and seasonings in a bowl. Heat oil in a frying pan. The oil should be at least 1/4 inch deep. Roll a portion of the chicken mixture into a corn tortilla, and using tongs, place the rolled tortilla into the hot oil. Fry on both sides until the tortilla is crisp. Set the crisped enchilada aside in a shallow baking dish. Repeat until mixture (or tortillas) are gone. Cover with enchilada sauce and bake for 1/2 hour at 300°.
Cook and drain spinach well. Cool. Beat eggs. Combine all ingredients. Shape into 1 inch balls. Bake 10 minutes at 350°. Can be made ahead and refrigerated overnight. Makes 40 + balls.
Beat first 3 ingredients together. Add remaining ingredients. Bake at 350° for 45 minutes or longer in loaf pan.
Empty contents of both envelopes of date bar mix into mixer bowl. Add cinnamon, hot water and slightly beaten egg. Mix well, using low speed. Add nutmeats and cherries. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Mix cake mix according to directions on package. Bake in a greased and floured 9 x 13-inch pan as directed on package. Cool cake. Spread pineapple on top.
Sift dry ingredients together 3 times. Add shredded cheese. Cut shortening until well blended. Add milk to make a soft dough, then add garlic powder. Turn out on a lightly floured board. Roll into 1/2-inch thickness. Cut with biscuit cutter or into squares with a knife. Place in a baking sheet and bake at 425° (hot oven) for 12 to 15 minutes. Makes 12 (2-inch) biscuits.
Shred cabbage and thinly slice onion. Cook until tender and drain. In a greased casserole baking dish, layer cabbage and onion, then chicken soup. Cover with thinly sliced Velveeta cheese and repeat. Repeat until ingredients are used. Top with bread or cracker crumbs. Bake 35 minutes at 350°.
Spray a cold baking sheet with nonstick spray coating. Set aside. Stir together bread crumbs, Parmesan cheese and paprika in a 9-inch pie plate until well mixed.
Cream butter and shortening in large mixing bowl. Add sugar and blend until creamy. Add eggs, one at a time, beating well after each. Sift dry ingredients together. Add to egg mixture alternately with milk, mixing well after each addition. Add vanilla. Pour into greased and floured (cocoa can be used in place of flour) tube pan. Bake at 350° for 1 hour and 20 minutes. Cool. Remove from pan. Top with chocolate icing, if desired.
Combine cream cheese, 1 package of finely chopped dried beef and the other ingredients. Mix well. Form into ball. Roll ball in remaining chopped beef. Chill. Serve with crackers.
Boil sugar, vinegar, mustard seed and celery seed for 5 minutes. Drain and rinse pickles; slice thin lengthwise. Add pickles to boiled mixture; place in a jar. Put on cover; let stand for 4 days, turning jar over occasionally. Very easy and good.
Melt sugar and butter in skillet. Place pineapple slices on top of mixture. Mix all ingredients together. Beat egg whites and fold into batter. Pour over pineapple and bake at 350° until golden brown.
Heat oven to 425°. Dip chicken pieces in milk; drain. Mix baking mix, salt and paprika. Coat chicken. Place chicken, skin side down, in greased baking pan, 9 x 9 x 2-inch. Bake 30 minutes; turn chicken. Bake until chicken is tender, 20 to 30 minutes. Keep warm.
Place potatoes separately on greased cookie sheet. Use Pam on foil, if desired. Sprinkle red pepper and Butter Buds on each potato piece. Bake at 350° for about 30 minutes or until brown.
Preheat oven to 350°. Place chicken in baking pan; put sliced pepper, onion and butter on top. Season to taste. Cover and bake for 40 minutes. Add cream of mushroom soup; cover again and bake an additional 15 minutes. Serve over rice or noodles with your choice of vegetables.
Cook carrots crisp-tender; drain, reserving 1/4 cup cooking liquid. Place carrots in baking dish. Combine next 3 ingredients plus cooking liquid. Mix and pour over carrots. Sprinkle cheese over top along with buttered bread crumbs. Bake uncovered at 350° for 30 minutes.
Combine all ingredients. Pour in greased and floured 16 x 12-inch pan. Bake at 350° for 20 to 25 minutes.
Preheat oven to 325°. Beat until smooth, cake mix, jello, oil and orange juice. Add eggs one at a time, beating well after each addition. Add lemon extract. Pour into well-greased and floured Bundt pan or tube pan. Bake 1 hour or until done. Cool about 15 minutes and remove from pan. In 15 to 20 minutes, pour over the confectioners sugar, dissolved in lemon juice.
Trim fat from beef steak. Cut beef into 3/4-inch pieces. Place margarine and chopped onion in 3-quart casserole. Cover tightly and microwave on High 3 to 4 minutes or until onion is soft. Stir in flour and beef. Cover and microwave 6 to 8 minutes, stirring after 4 minutes until outside of beef is no longer pink. Stir in remaining ingredients except mushrooms. Cover tightly and microwave 12 to 16 minutes, stirring every 5 minutes, until slightly thickened and boiling. Stir in mushrooms. Cover tightly and microwave on Medium (50%), 8 to 10 minutes, stirring after 4 minutes, until beef is tender. Serve with hot cooked noodles, rice or French bread, if desired.
Combine cereal, flour and seasons in Ziploc bag. Melt butter. Dip chicken in butter and toss in cereal mixture. Place in greased 11 x 7 dish. Sprinkle remaining cereal on top of chicken. Drizzle leftover butter on top of chicken. Bake at 400°, uncovered, 20 to 25 minutes or until chicken is done.
Melt margarine in large saucepan over medium heat. Add onion; cook 1 to 2 minutes until onion is tender and crisp. Add remaining ingredients. Cook, uncovered, 8 to 10 minutes or until thoroughly heated, stirring frequently. Serve immediately.
Sift the first 3 ingredients together; set aside. Cream the butter and sugar, adding sugar gradually. Blend in the egg and vanilla. Add the dry ingredients, mixing well. Divide batter into 4 parts. Spread in four 8-inch round layer pans or four 9-inch pie pans, well-greased and lined with waxed paper on the bottom. Bake at 375° for 8 to 10 minutes or until golden brown. Cool 5 minutes. Remove from pans.
Preheat oven to 350°. Brown pork sausage in pan, drain and blot with paper towels to absorb excess oils. Using a non-stick muffin tin (or non-stick spray), place two wonton wrappers criss-crossed to form a star in each compartment. Lightly toast wonton wrappers in oven while doing next step. Wrappers should be somewhat toasty, very lightly browned. Mix all ingredients together in large bowl to make filling. Remove wrappers from oven, and dip filling into each star in the muffin pan. When all stars are filled, return muffin tin to oven and cook until wrappers turn darker brown but not burned.
Mix well and roll into small balls. Bake at 350° for 15 to 20 minutes on a cookie sheet. If not serving soon, refrigerate.
Mix first 5 ingredients and let congeal. Mix vanilla instant pudding; spread on top of congealed mixture. Mix and spread Cool Whip and cream cheese on top. Grate cheese on top.
Sprinkle both sides of roast with onion, garlic and celery salt. Add liquid smoke and Worcestershire sauce. Cover with foil and marinate overnight. Cook in the same container covered in 275° oven for 3 hours. Uncover; spread bottled barbecue sauce over. Cool, uncovered, 1 hour.
Blend eggs, sugar and cooking oil. Add flour, salt, soda and cinnamon. Stir in grated carrots, chopped nuts, pineapple and vanilla. Pour into tube pan and bake at 350° for 1 hour and 15 minutes.
Grease and flour two (8-inch) cake pans. Mix together the oleo, salt, eggs and sugar. Sift together and add the flour, cocoa and baking soda. Add sour milk, vanilla and boiling water. Pour into pans and bake at 350° for 30 minutes or until a toothpick comes out clean.
Combine all ingredients in blender. Whir until blended. Pour into tall glass. Makes 1 serving.
Boil chicken until tender, then shred. Combine chicken soup, mushroom soup, chicken, salt, garlic salt, green chilies and onion in a medium mixing bowl. Heat 1/2-inch of shortening in heavy pan at medium-high heat.
Get bread, put butter on each slice. Put one slice in pan (butter side down). Put cheese and ham. Put other slice on top. Cook on both sides until brown. Eat.