HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook bacon; crumble. Set aside. In medium saucepan, melt butter over medium-high heat. Add celery and leeks. Cook, stirring often, 8 to 10 minutes, or until tender. Stir in flour, mustard, salt and pepper. Add chicken stock. Stir constantly, until thick and bubbly. Reduce to medium heat. Continue cooking and stirring for 1 minute. Alternately stir milk and half and half into mix. Cover and heat through, about 10 minutes. Reduce to low heat. Stir in cheese until melted. To Serve: Stir in the crumbled bacon and ladle into cups. Add garnish. Serves 8 to 10.
Cook broccoli 1/2 time of directions. Drain and set aside on paper towel. Melt oleo in heavy, ovenproof saucepan. Saute onion and celery until soft. Add mushrooms and cook 3 to 4 minutes. Add soup and cheese, mixing well after each. Add broccoli and mix lightly. Cover and place in 300° oven until cheese melts, about 25 minutes. Do not overbake. Serve with chips or crackers.
Heat butter and milk. Mix flour (1 cup), yeast, sugar and salt in a bowl. Add together with milk, butter, yeast, sugar, salt and 1 cup flour along with egg. Mix by hand 2 minutes. Mix in flour. Let rise until double. Punch down. Shape and let rise again. Bake at 350°.
Mix sugar, cornstarch and cocoa. Add water and cook 3 minutes, stirring all the time. It will get thick. Remove from heat; add butter and vanilla. Continue to stir until butter is mixed in the sauce.
Cream butter and sugar over low heat. Add milk and cook very carefully for short time. Remove from heat and add mixture slowly to 1 beaten egg. Add vanilla. Excellent on a piece of leftover cake.
Sift dry ingredients. Beat eggs, milk and oil together. Add cheese to flour and stir. Add egg mixture and mix to a soft consistency. Pour into small muffin tins. Bake at 425° for 10 minutes. Makes 24 small muffins.
Grease muffin pans or an 8-inch skillet. Preheat oven to 400°. In medium mixing bowl, sift together corn meal, flour, sugar, salt and baking powder. Add buttermilk and water; stir until smooth. Stir in egg and oil, just until all ingredients are blended. Do not overbeat.
Mix all box mixes together. Mix seasonings with oil and pour over box mix. Place in large pan; bake at 300 degrees for 1 hour, stirring every 15 minutes.
Mix all ingredients together except potato chips. Bake in casserole dish at 375° for 1 hour. Crumble potato chips over baked casserole. Return to oven for 15 minutes or until brown on top.
Preheat oven to 350°. In large bowl, combine dry ingredients. Add eggs and oil. Stir until moistened. Stir in vanilla, pineapple, bananas and 1 cup chopped pecans. Spoon batter into 3 greased and floured 9-inch cake pans. Bake 25 minutes or until toothpick inserted in centers of cakes comes out clean. Cool in pans 10 minutes. Make your own frosting or use can of cream cheese frosting. Frost generously between cooled layers and on sides and top of cake. Enjoy!
Brown pork chops on medium heat on stove. Mix soups together in a bowl, adding the Worcestershire sauce, salt and pepper. Spoon some of the soup mix into the crock-pot, then add a layer of pork chops, continuing until done. Let cook for 4 hours or until meat is done. Serve with mashed potatoes and use the soup mixture as a delicious gravy.
Brown pork chops in skillet. Place pork chops in glass casserole dish and top with vegetables. Pour tomato soup over chops and vegetables. Bake at 350° for about 1 hour.
Brown steak in oil, then add onion. Add tomato sauce, mushrooms, water, salt, pepper and Worcestershire sauce; simmer for 1 hour or until meat is tender. Add small amount of sauce to 1 cup of sour cream; blend well, then add to meat and sauce. May be thickened with a little Wondra flour. Serve over noodles or rice.
Cream butter or margarine, sugar, vanilla and egg. Beat until fluffy. Stir in dry ingredients and blend in milk. Bake at 400° for 10 minutes. Makes 3 dozen.
Beat eggs. Add sugar, Karo, butter and pecans. Bake in moderate oven for 30 minutes or until done.
Slice bananas, strawberries and pineapple. Mix together with peach pie filling. Chill and serve.
Mix dressings and place chicken in pan. Marinate overnight. Grill or bake.
Bring water to a boil; mix with Jell-O and stir in pie filling, pineapple and nuts. Firm in refrigerator.
Dissolve orange jello with 1 cup boiling water. Add frozen orange juice and stir until dissolved. Add cold water, mandarin oranges and juice and pineapple tidbits and juice. Pour into dish and mold.
Sift flour with salt, soda, nutmeg and cinnamon. In a large bowl, beat margarine, sugar and egg until fluffy. Beat in bananas and vanilla until smooth. Gradually stir in flour mixture and oats until well combined. Refrigerate dough for 30 minutes.
In casserole dish, layer oleo, asparagus, potato chips and sliced eggs at least 2 times. Top with cheese and milk. Pour juice over top of casserole. Bake at 300° until cheese is melted.
Grease casserole. Cook the onion in the oleo. Combine the soup and Cheez Whiz. Blend all ingredients carefully. Bake for 45 minutes at 350°.
Melt butter in a large boiler. Trim roots and about 1/2 greens off leeks. Slice leeks in very thin slices and saute in butter at medium heat for about 5 minutes. Cube potatoes. Add broth, milk and potatoes to leeks. Add other ingredients. Use additional milk and broth by halves if more liquid level is desired. Cover and cook over medium heat until potatoes are done (usually about 20 minutes). Serves 4.
Spray a pizza pan with Pam and spread the cookie dough out on the pan. Bake for 8 to 10 minutes or until done. COOL in the refrigerator. Mix marshmallow cream and the cream cheese in a bowl; spread over the cooled cookie. Then top it with the fruit of your choice and then sprinkle shredded coconut over the fruit. Enjoy!!!
Cook the macaroni according to package directions; drain and cool. Combine all ingredients. Chill and serve.
Put rhubarb in a big pan. Pour sugar on top and stir, making sure all pieces are covered. Let stand for 1 hour, stirring frequently. Cook on top of stove for 12 minutes. Remove from heat and add Jell-O. Stir well. Put in small canning jars.
Combine lentils, water, salt, and sausage in a Dutch oven or soup pot. Bring to a boil and then reduce heat to medium. Cook for 15 minutes, stirring occasionally. Add broth and continue cooking for another 15 minutes. Add potato soup, butter, and tomatoes. Reduce heat to low and continue cooking, stirring occasionally, for about 30 minutes or until lentils are tender. Add water or more chicken broth, if soup gets too thick.
Mix margarine and cream cheese together. Fold in Cool Whip. Mix pudding and milk. Add to cream cheese mixture. Line the bottom of a new 8-inch or 10-inch flowerpot with foil. Start with layer of crushed Oreo cookies, then layer of pudding mixture. Continue layering being sure to end up with Oreos on top. Add silk flowers to pot. Use flower garden spade for spoon to serve. Attach note to plant:
Mix margarine, sugar and brown sugar together. Add eggs and vanilla. Mix in flour, baking soda, baking powder and salt. Mix well then add rolled oats and chocolate chips. Pour into greased cookie sheet. Bake at 350° for 10 minutes.
Carefully remove flecks of shells from oysters, if any. Place oysters in their own juice in large saucepan, bring to a boil until oysters curl around their edges. Add evaporated milk and water. Bring to a boil again. Do not scald.
Mix first 5 ingredients in a large saucepan and let simmer for 30 minutes. Add chicken and heat until warm. Layer spaghetti sauce and cheese in a 9 x 13-inch pan. Bake at 350° for 20 minutes.
In a mixing bowl, cream butter and sugar until fluffy. Add eggs and beat well. Blend in potatoes and vanilla. Combine flour, cocoa and baking soda. Add alternately with milk. Blend well after each addition. Stir in nuts. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 350° for 40 to 45 minutes or until cake tests done. Cool on a wire rack.
Rinse pork and cut into thin slices. Marinate with the soy sauce, cornstarch and pepper powder. Rinse and dry bean curd, then cut into cubes. Heat 1 teaspoon oil to saute ginger. Pour in water (4 to 6 bowl fulls) and bring to a boil. Add Kim chee, pork slices and bean curd. Bring all to boil, then let simmer until soup is rich. Add salt to taste and serve.
Skin opossum, remove gland and entrails. Scrape clean and scald in boiling water. Rub inside and out with salt and pepper; set in cool place. Stuff with chestnuts, applesauce and bread crumbs in equal proportions. Cover with slice of sweet potato, 1 cup boiling water and 1/2 cup lemon juice. Bake in butter and baste often until tender.
Put the 2 cups of salt in 1 gallon of water and boil. Pour over cucumbers while hot. Let stand 5 days. Wash off. Add the alum to 1 gallon water and boil. Pour over cucumbers. Let stand 24 hours. Take out; wash in boiling water. Drain good. Add sugar and vinegar; boil this. Pour over cucumbers. Let stand 24 hours. Second day, drain vinegar off and reheat. Put cucumbers in jars and seal in water bath 5 minutes.
The night before serving, layer lettuce, onion, bacon pieces and cauliflower into a large bowl that has a tight fitting lid (or use plastic wrap). Sprinkle sugar over top layer. Spread mayonnaise over top. Sprinkle cheese all over.
Select 6 smooth round tomatoes. Scoop out the pulp and pass through sieve. Put in frying pan with chopped onion, bread crumbs and egg. Cook until it begins to thicken. Remove from heat and add grated cheese, salt and pepper. Fill the tomatoes. Sprinkle with extra bread crumbs and cheese. Bake until tender.
Cut cookie dough and press into 9 x 12 x 2-inch pan. Bake at 375° for 20 minutes or until brown. Cool slightly. Sprinkle with chocolate chips. Melt caramels and cream over low heat. Spread on top of cookie bar. Top with pecans and refrigerate.
Dissolve yeast packet from hot roll mix package in warm water; let stand 5 minutes. Combine pumpkin, egg and 2 tablespoons sugar; mix well. Add yeast; stir in flour packet from hot roll mix package to make a stiff dough. Place dough in a well-greased bowl, turning to grease top. Cover; let rise in a warm place (85°), free from drafts, 45 minutes, or until doubled in bulk.
Wash and soak red kidney beans overnight. Drain and put them into an iron pot. Cover with water. Bring to a full boil over high heat. Stir well and let beans settle. Add ham hock, onion, garlic cloves, celery and green pepper. Season with salt and pepper. Reduce heat to medium and cook about 3 hours until tender. Adjust seasoning. Slice meat and serve with beans over freshly cooked rice.
Steam broccoli and cauliflower until done (slightly firm). Drain and place in a single layer in a baking dish. Top with cottage cheese. Bake at 350° for about 30 minutes or until melted and bubbly.
In large skillet, cook mushrooms, onion, celery, bouillon and seasoning in margarine. Add rice, cheese, peas and carrots; cook 5 minutes. Refrigerate leftovers.
Preheat oven to 350°. Melt the margarine and chocolate in the small	saucepan over	low heat, stirring constantly. Beat the eggs with a fork in a small bowl. Stir in the syrup, sugar and vanilla extract. Pour this mixture into the saucepan and mix well with the chocolate. Pour the filling into a pie crust. Bake 35 to 40 minutes until set. Serve with vanilla ice cream.
Preheat oven to 350°. Cream butter and sugar. Add eggs, one at a time. Then add other ingredients. Pour into well-greased loaf pan. Bake for 1 hour.
Cook chicken; cook broccoli, put broccoli in the bottom of a buttered casserole, then layer chicken pieces on top of broccoli. Then pour soups, curry powder and milk (which has been heated together). Can put bread crumbs on top, if desired. Bake at 350° about 30 minutes.
Slice meat into thin strips. Marinate meat overnight. Hang meat on toothpicks across oven rack. Dry 6 hours at 150° to 160° with oven door cracked open. Let hang 6 more hours without heat.
Marinate tenderloin in equal parts olive oil, Worcestershire and soy sauce. Before placing in marinade, sprinkle with lemon pepper and marinate for 24 hours. Remove from marinade and dry off with paper towel; sprinkle again with lemon pepper. Place on broiler pan. Bake 45 minutes or longer at 375° in preheated oven.
Put half the butter in bottom of a 9 x 13-inch pan. Save rest of butter for top. Mix other ingredients together; put in pan. Cover with 2 cups cornflakes; drizzle with melted butter. Bake at 350° for 1 hour with cover on.
In salad bowl, combine spinach and celery. Drain pineapple, reserving juice. Core apples; cut into wedges. Dip apples in reserved pineapple juice. Arrange pineapple chunks, apple wedges, orange sections and turkey atop spinach.
Wash red beans and soak in water overnight. This will make your beans more tender. If you don't have the time to soak overnight, that's okay. Cook sausage, drain fat and set aside. In heavy pot, put beans and fill pot with water about 1 1/2 inches below top. Put all your spices in and sausage and bring to a boil. Turn to about medium (needs to be continuous boil). As it needs water, add. Cook several hours, until beans are tender and juice is thick like a gravy. Cook amount of rice you need. Serves 8 to 10.
Brown ground beef. Pour off excess drippings. Add onions and saute with beef. Add rest of ingredients. Simmer over low heat. Serve on hamburger buns.
Mix all ingredients and spread into 13 x 9-inch baking dish greased and floured. Bake at 350° for 30 to 35 minutes. Cool; cut into squares and dust with powdered sugar.
Mix together. Put in greased muffin pans and bake at 350° until done and light brown on top. Similar to rolls.
Cream butter and sugar. Add flour, baking powder and nuts. Grease 9 x 13-inch pan. Spread mixture in pan and bake 15 minutes at 350°. Cool.
Mix Eagle brand milk and lemon juice, pour over graham cracker crust. Slice bananas over milk mixture. Drain pineapple and pour over bananas. Top with Cool Whip and garnish with pecans and cherries. Refrigerate.
Cook sugar, butter, milk and salt to soft ball stage (234° to 238°). Add peanut butter just before removing from fire. Do not stir. Cool to room temperature. Add vanilla. Beat until mixture is creamy, thick and will hold its shape when dropped from a teaspoon. Pour into well buttered shallow pan. Cut into squares.
Cook macaroni and drain. Place in a 13 x 9-inch casserole. Add cheese, milk and butter. Break up Ritz crackers and mix them in casserole. Cook uncovered in 375° oven for about 30 minutes.
Thaw loaf of bread (on a cookie sheet or overnight in the refrigerator). When thawed, roll it out onto a greased cookie sheet.
Dissolve strawberry gelatin in 3/4 cup boiling water; add strawberries. Stir until	thawed; add pineapple, cut up bananas and 1/4 cup pecans. Chill to thicken. Spread softened Cool Whip on top and	sprinkle with	rest of nuts. I double this; it's so good.
Combine ingredients. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes. Leave on cookie sheet until cool, then remove.
Cut off tip of pepper (leave stem in place). Using a narrow knife or very narrow potato peeler, remove the inside of pepper. Stuff pepper with cream cheese. Wrap pepper and cream cheese with sausage and roll in finely ground Stove Top. Bake at 350° for 30 minutes.
Cut chicken into bite-sized pieces. Combine chicken, sour cream, chilies, 1 can soup and 1 c. grated cheese. Spoon generous amount of this filling down the center of each tortilla. Roll up and place, seam side down, in a greased 9 x 13 inch baking dish. Take the remaining 2 cans of soup and stir together to soften. Spread over tortillas. Top with remaining cheese. Bake at 350° for 45 to 60 minutes or until cheese is golden brown.
To the sour cream, add soup mix and mayonnaise. Mash the avocado separately until smooth. Mix with sour cream mixture and chill for several hours.
Mix well with spoon, onion, bell pepper and corn. Add cornmeal, flour, egg and buttermilk. Mix well. Drop by 1/2 teaspoonfuls in hot oil. Cook until brown. Drain on paper towels.
Fix chicken. Fry sausage; save drippings in the pan. Brown rice in drippings, then add chicken and broth. Brown vegetables in oil. Add to other mixture. Add Worcestershire, Tabasco and liquid smoke. Salt and pepper to taste. Cover and bake at 375° for 1 hour.
Coarsely chop 10 cookies; set aside. Finely roll 26 cookies. Combine the cookie crumbs (from 26) and the margarine. Press evenly on top, bottom and sides of 9 or 10-inch pie plate. Chill while preparing filling.
In a bowl, combine flour, salt, baking soda and baking powder. In a larger bowl, cream together butter and sugar until fluffy. Add eggs, one at a time, beating thoroughly after each addition. Beat in bananas. Add flour mixture, buttermilk and vanilla. Beat until blended. Stir in nuts. Turn batter into 2 greased and lightly floured 9-inch layer cake pans. Bake at 350° for 25 minutes or until tester inserted near the center comes out clean. Let stand in pans on wire rack for 5 minutes. Turn out. Turn top side up. Cool. Spread whipped cream on top and sides with remaining cream. Slice. Serve.
Pour rice slowly into rapidly boiling, slightly salted water in a large pot. Do not stir. Cover tightly and cook exactly 7 minutes at which time all the water will be absorbed and the rice will be slightly undone. Add the milk and butter. Stir a little. Bring to a boil, cover and cook slowly over a low flame for 1 hour.
Sift together flour, baking powder, salt and sugar. Add butter. Mix until this is fine, like corn meal. Then add egg, cream and vanilla which have been well beaten. Knead dough until it is all in a firm ball.
Prepare a couple of days ahead. Keep refrigerated and shake up once in a while and before applying to salad.
Mix the first 3 ingredients. Stir in flour. Mix in 3/4 cup finely chopped nuts. Mix with fingers and squeeze together. Chill dough.
Cook rhubarb and sugar over low heat until thickened. Remove from heat and add Jell-O and Kool-Aid. Pour into jars and seal.
Cook squash and onion together; drain well. Add all ingredients, except for corn meal. If not dry enough, add more bread crumbs. Roll into long shapes, then roll in cornmeal. Deep fat fry in oil or use a deep skillet with oil. Drain on paper towels and serve.
Line 12 muffin cups with paper liners. Mix the flour, sugar, baking powder and salt. Add the milk, butter or margarine, egg, vanilla and almond extract. Mix until just moistened. Half fill the muffin cups with batter. Spoon 1 teaspoon raspberry preserves into the center. Top with remaining batter. Place blanched whole almonds on top of batter. Press in lightly. Sprinkle with sugar. Bake at 400° for 12 to 20 minutes until golden. Cool 5 minutes and remove from pan.
Melt butter (margarine) in saucepan. Add brown sugar and milk. Heat to a boiling point, stirring constantly. Boil gently 5 minutes, while stirring. Cool 10 minutes. Blend in powdered sugar and vanilla. Beat until it is ready to spread.
Melt butter. Cook onion in it slightly. Add flour and seasonings, blending well. Gradually add milk and vegetable juice, stirring while cooking. When slightly thickened, add beaten eggs; cook 1/2 minute, stirring constantly. Do not let sauce boil after adding eggs. Add cheese, then vegetables. Pour into a greased baking dish. Top with buttered crumbs. Bake at 350° for 1/2 hour.
Mix juice with cornstarch; heat to thicken. Add butter and spices; mix lightly with apples. Fill pastry lined pan. Cover with top crust (vented or slit). Bake at 450° for 50 to 60 minutes. Serves 8.
In a medium saucepan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into 9 x 13-inch dish. Cover and refrigerate until firm, 30 minutes. Cut and serve.
Whisk cream cheese and mayonnaise until well blended. Add pecans, green olives, olive juice and pepper. Mix well; let set in the refrigerator for 24 hours before serving.
In a medium bowl combine turkey, oats, water, Italian seasoning and soup mix. In small bowl, combine stuffing and water; cover and set aside. Coat 4 (6 ounce) custard cups with nonstick vegetable spray.
Place chicken, bouillon cubes, water and vegetables in a large Dutch oven or stew pot. Bring to a boil. Add frozen noodles and stir to separate. Return to a boil and cook 20 to 30 minutes, stirring occasionally. Reduce heat and simmer gently 5 to 10 minutes longer.
Combine dry ingredients in bowl. Pour milk into another bowl. Put frying pan on medium heat. Let pan get hot, then pour in oil to depth of 2-inches. Dip tomatoes in milk, then into flour mixture. Repeat. Fry in oil until golden brown.
Combine first 5 ingredients. Add eggs and oil. Stir until moist. Do not beat. Stir in vanilla, pineapple, bananas and walnuts. Pour batter into greased and floured 9 x 13-inch cake pan. Bake at 350° for 35 to 45 minutes.
Preheat oven to 350°. Combine all ingredients and place in 9 x 5-inch pan. Bake 1 hour to 1 hour and 15 minutes. Serves 8.
Preheat oven to 350°. Butter an 8 x 8-inch baking dish. Put potatoes into a large bowl. In a small bowl, mix soup and butter; add cheese, sour cream and onion. Stir into potatoes and add salt and pepper. Put into the baking dish. Crush cornflakes, stir butter into them and sprinkle them onto casserole. Bake for about 45 minutes.
Mix all ingredients together, except eggs. Fold in eggs and pour into 2-quart casserole. Bake at 350° for 35 to 45 minutes until top is bubbly and slightly browned. Serves 6 to 8.
Cook cornmeal and 2 cup water like mush (5 to 10 minutes). While still hot add butter or margarine, sugar and salt. When cool add eggs, yeast mixture and enough flour, as you knead, until stiff and does not stick to board. Let rise until double. Punch down; let rise. Form into rolls. Let rise again (3 rises). Bake at 350° for 20 to 25 minutes.
Clean broccoli and cut into 1/2-inch pieces. Steam in 1/2 cup water until tender. Do not drain. Set aside. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook 2 to 4 minutes. Add chicken stock, stirring with wire whip and bring to a boil. Turn heat to low. Add broccoli, half and half, salt and pepper. Heat, but do not boil. Makes 8 servings.
Beat together eggs, sugar, butter and flour. Add buttermilk and juice. Bake in a 9-inch pie shell at 350°. Makes 2 pies.
In blender, combine the ingredients; blend until smooth. Marinate pork in half of this mixture overnight in refrigerator. Prepare grill until medium hot and place a drip pan over coals. Place pork on grill over drip pan; baste often with marinade until internal temperature reaches 155°, about 60 minutes. Let stand about 10 minutes to reach 160°. Slice thinly and serve with reserved peach sauce.
Cut bacon slices into thirds and fry over medium heat, turning, until crisp. Spread the cut sides of each muffin with approximately two tablespoons of sauce. Top each muffin with three pieces bacon and Mozzarella cheese. Dust with oregano and drizzle each pizza with about 3 or 4 drops of salad oil. Broil until the sandwiches are heated and cheese is melted. Makes 12 small pizzas.
In pitcher, combine pineapple juice, orange juice and lemon juice. Stir in club soda and ice cubes. Top each serving with rainbow or orange sherbet.
Mix together soup, mayonnaise, lemon juice, cheese, crumbs, and butter. Place broccoli/chicken in the bottom of pan, pour soup mixture over the top. Brown cracker crumbs in butter. Put cheese on top of soup mixture; put cracker crumbs on top. Bake at 350° for 60 minutes.
Bring rice to boil in salted water, cover and simmer 14 minutes. Mix with fork and stir in margarine and 1 egg. Place in 9 inch pie pan sprayed with vegetable spray. Press against sides and bottom of pan to make crust. Spread tuna or salmon evenly over rice. Heat milk and peas to a simmer, add seasonings. Beat remaining egg. Gradually stir into milk mixture. Pour over tuna. Layer slices of cheese over top and bake at 350° for 25 minutes. Yield: 6 servings.