HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt margarine and stir in taco mix, picante, sugar and salt. Roll each drumstick in mixture, then in crushed chips. Place, not touching, in pan. Bake at 350° for 50 to 60 minutes.
In a salad bowl, combine thinly sliced mushrooms and thinly sliced radishes. Force the yolks of the eggs through a sieve into a bowl and stir in mustard and vinegar. Add olive oil in a stream, beating constantly, and beat the dressing until it is creamy. Add parsley and chives, then salt and pepper to taste. Pour the dressing over the mushrooms and radishes; add chopped egg whites and toss.
Take each strip of bacon and coat completely and thoroughly with brown sugar (press brown sugar into bacon). Place the coated bacon on a foil covered cookie sheet. Keep the bacon flat and not touching each other. Bake 11 to 13 minutes or until golden brown at 475°. Allow to cool on tinfoil. Stir in airtight container.
Render the salt pork thoroughly in a large, heavy kettle. Drain off drippings. Add onion to the kettle and saute slowly until golden and transparent. Mix in the hominy and beat gently, stirring for about 5 minutes. Add buttermilk, salt and pepper and heat very slowly (do not allow to simmer) for about 5 minutes. This soup should be served warm, not hot.
In a flat Pyrex dish, put a layer of broccoli and then turkey. Combine next 5 ingredients and pour over turkey and broccoli. Top with mixture of bread crumbs and margarine. Bake at 350° for 25 to 30 minutes.
Brown and drain hamburger and bacon. Add all ingredients in casserole dish and bake one hour at 350°.
Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Mash or finely dice peaches and cook slightly (no water); set aside to cool. Plump raisins in boiling water, drain on paper towel, cool and dredge with flour. Cream together margarine and sugar; add eggs, one at a time, beating well after each. Sift dry ingredients and add to creamed mixture alternately with peaches. Stir in vanilla; fold in raisins. Turn into pan; bake for 35 to 40 minutes. Cool completely and frost. Melt the 1/2 cup margarine and brown sugar. Boil 2 minutes, stirring constantly. Add milk and just bring to boiling point and remove from stove. Cool to lukewarm; add sugar gradually and beat with electric mixer. Add vanilla. Beat until smooth.
Wash chicken well and place in crock pot. Place a piece of pepper, onion and celery inside chicken. Salt and pepper to taste. Place rest of vegetables and mushrooms on chicken. (Add no water.)
Heat corn oil over medium heat. Add rest of ingredients and cook 2 minutes, stirring. Then simmer 30 minutes.
Crush cookies (except 12; reserve for later use). Mix with melted butter. Press into 9 x 13-inch pan. Mix together cream cheese, Cool Whip and sugar until smooth and creamy. Pour 3/4 mixture onto cookie crust and spread evenly. Prepare pudding as directed on box. Pour 3/4 of pudding on top of cream cheese mixture. Combine the remaining cream cheese mixture and the pudding; mix well. Pour on top of the pudding and spread evenly. Crush remaining 12 cookies and sprinkle on top. Chill for 3 to 4 hours or until cake is set.
In 8 x 14-inch glass pan pour cherry pie filling. Onto pie filling spread entire can of crushed pineapple. Pour entire package of dry yellow cake mix over pineapple. Pour nuts over cake mix. Slice pats of butter (entire stick); place over nuts. In oven bake at 350° until brown, about 20 minutes.
Season chicken with salt and black pepper. In large frying pan, heat oil over medium heat for 4-5 minutes. Add chicken pieces and brown on both sides. Place chicken in a kettle and set aside. Add onions and salt pork to oil in frying pan and saut until onions are transparent. Add onions and pork to kettle. Set frying pan aside. Add bouillon cubes, red pepper, thyme, 1 1/2 c. water and tomato paste to kettle; stir well. Simmer over low heat for about 10 minutes. Add rice to frying pan and stir to coat with oil. Add rice and vegetables to kettle, stir well and cover. Cook over low heat for 35-40 minutes or until vegetables and rice are tender.
Preheat oven to 325°. Soak bread in half and half. Crush with hands until well mixed. Add all ingredients, except butter. Stir well. Pour melted butter into 9 x 13-inch cake pan. Pour batter into pan and bake until firm at 325° for 40 to 45 minutes. Cool. Top with vanilla sauce.
In a blender, combine all the ingredients, except sesame seed, until smooth and milky white in color. Refrigerate. Garnish with sesame seed. Serve with crackers or as a vegetable dip.
Combine sugar, cream, butter and vanilla in a large saucepan. Bring to a rolling boil over medium heat. Boil for 9 minutes. Remove from heat and add peanut butter. Beat by hand until smooth. Pour into 2 buttered platters and slice into squares when completely cooled.
In large bowl, mix sour cream, cream cheese and taco seasoning until well blended and put in bottom of 9 x 13 dish. Spread refried beans onto cream cheese mixture and top with remaining ingredients. Serve with tortilla chips.
Melt butter or margarine on low heat. Put in peanut butter, stirring in until smooth. Take off heat, then take 1 box of powdered sugar. Pour mixture of butter and peanut butter over the powdered sugar and mix through until smooth. Put in pan and refrigerate until hard enough to cut, eat and enjoy.
Saute onions in oil in large skillet until onions are brown. Add ground beef and brown; drain off excess fat. Add beans, ketchup, chili powder, salt and pepper. Bring to a boil, then cut temperature to low and simmer, covered, for 30 minutes.
Mix sugar, eggs, oil and pumpkin. Add remaining ingredients in order listed. Place in greased loaf pans and bake at 350° for 1 hour. Makes 3 loaves.
Cream oil and sugar. Add eggs, one at a time. Add flour, salt, soda, vanilla, nuts and apples. Pour in 9 x 13-inch pan and cook about 30 to 35 minutes at 300°.
Combine eggs, sugar and salt. Bring milk to scalding and stir into egg mixture. Add vanilla and pour into custard cups. Sprinkle with nutmeg. Place cups in pan of hot water. Bake in slow oven at 325° until mixture does not adhere to a knife blade, about 30 minutes. Serves 6.
Cream the shortening, sugars and eggs. Add sifted flour, baking soda, baking powder and salt. Mix well. Add vanilla. Work in oats, Krispies and chocolate chips. Cook by teaspoonful on ungreased cookie sheet at 350° for 12 to 15 minutes.
Fill pot with 6 cups of water and bring to a boil. Add noodles and bring to a boil. Cook until tender. Drain and rinse with hot water. In a large bowl, mix soup, milk, peas, salt, pepper and celery seed. Pour into a 2 quart casserole dish. Add noodles and sprinkle top with parsley. Cover and cook for one hour at 350°.
Add 1 tablespoon sugar to yeast and warm water. Mix with remaining ingredients and refrigerate overnight. Divide into 3 parts. Roll 1/4-inch thick and cut into pie wedge shapes. Roll from large end. Let rise 2 hours. Bake 15 to 20 minutes on cookie sheet at 350°. Brush with butter.
Mix all ingredients well except cheese, then sprinkle the cheese on top. Bake at 350° for 20 minutes.
Place rolls frozen in Bundt pan. Mix brown sugar and pudding mix. Sprinkle mixture over rolls. Put pecans on top. Melt butter and pour over mixture. Cover with Saran Wrap and a towel over Saran Wrap. Let set overnight. Punch down and bake at 350° for 20 to 25 minutes or until golden brown. Let stand a few minutes. Dump out, but be careful because the sauce is hot.
Melt margarine in 8 x 9-inch pan. Pour in mixture of sugar, flour and milk. Drop in sliced peaches. Bake at 350° for 30 minutes.
Slice yams and apples and place in layers in casserole dish. Dot with butter and cover with juices, sugar and salt. Cover with foil. Bake at 400° until bubbly. Lower heat to 350° for 40 minutes. Add nuts and marshmallows and bake 5 minutes or until marshmallows are light brown.
Saute onion and celery in 1/2 tablespoon cooking oil. Mix all ingredients into a casserole dish. Top with bread crumbs mixed with 1/2 tablespoon cooking oil. Brown 20 to 30 minutes at 350°.
Cook vermicelli according to package directions. Drain and rinse with cool water. Reheat in microwave on High for 30 seconds. Melt butter over the top. Add Parmesan cheese and pepper to taste.
Put water, sugar and vinegar on to boil. Add oleo. Make crust as for pies. Roll thin and pinch off small pieces. Drop in liquid and let boil. Do not make too dry. Cool thoroughly, stirring occasionally. Pour in bread pan and top with crust. Dot with butter and sprinkle with sugar. Bake in oven until brown.
Combine all ingredients in a kettle except coconut milk. Bring to a boil. Lower heat and simmer for about 15 minutes. Remove from heat and add coconut milk. Stir well and serve. Yields 4 servings.
Bake chicken breasts in whipping cream with salt, pepper and garlic powder. Cover with foil and bake at 350° for 30 to 45 minutes. Saute onion in butter. Add chicken and all other ingredients. Simmer 20 to 30 minutes. Serve.
Put in heavy pan or skillet, shredded cabbage or cut as for cabbage slaw. Add rest of ingredients. Fry on top of stove slowly. Stir occasionally. Also can be eaten cold.
Combine the onions, garlic, green peppers and tomatoes. Force through a sieve or puree in a blender. Add salt, pepper and paprika. Add the olive oil gradually, beating steadily. Add the vinegar and water and stir well. Place in the refrigerator to chill for at least 2 hours. Use a wooden or glass bowl, not metal. Add the cucumber slices before serving. If desired, slices of toast rubbed with garlic may be served with the Gazpacho. Serves 6.
Boil potatoes until fork-tender. Drain. Add milk, salt and 1 tablespoons butter. Beat until fluffy. Fold in egg, sour cream, cottage cheese and onion. Place in greased 1 1/2-quart casserole dish.
Drain asparagus and peas. Place in buttered Corning dish. Mix crumbs with melted butter; brown and sprinkle half over vegetables. Add mushrooms. Make sauce: Melt 4 tablespoons butter; stir in flour and salt slowly. Add milk and stir until sauce thickens. Stir in cheese spread. Pour sauce over vegetables and top with remaining crumbs. Bake at 400° for 15 minutes or until well heated.
Cook the 1/4 cup pineapple juice and cornstarch in saucepan until thickens (1 minute). Add cranberry sauce. Cool and refrigerate. Spread between three 9-inch cake layers.
Tear chicken in small pieces. Place in a 9 x 13 x 2-inch Pyrex. Layer the rice and chicken. Mix the remaining ingredients and pour over chicken and rice. Top with buttered bread crumbs and sliced almonds. Cook 30 to 45 minutes at 350°. Serves 12 to 14.
Arrange mango and dates on 4 dessert plates. Cut passion fruit in half and scoop out center. Mix passion fruit and yogurt. Serve with fruit. Makes 4 servings at 110 calories per serving.
Blend together all ingredients. Bake at 325° for 20 minutes. Serve warm with crackers.
Preheat oven to 325°. Melt butter in large skillet over medium heat. Add onions. Saute until transparent. Cook rice in boiling water 5 minutes. Drain. Add rice, cheese and half and half to onions. Pour into shallow 2-quart baking dish and bake uncovered 1 hour.
Stir-fry meat in hot oil until cooked. Add broccoli, carrots and water. Cook and cover 5 to 7 minutes. Add prepared sauce or seasoning mix. Heat through. Makes 3 to 4 servings.
Combine sugar and syrup; bring to a boil. Remove from heat and stir in peanut butter, then all other ingredients until well coated. Drop by teaspoons onto wax paper.
Combine sirloin and sausage. Add remaining ingredients and mix well. Form into an oblong shape and place into a loaf pan. Spread "Mustard Sauce" (recipe follows) and a little ketchup on top.
Drain all beans and chestnuts. Heat sugar, salt, pepper, oil and vinegar. Mix all ingredients. Refrigerate 24 hours. (May double beans without doubling ingredients.)
In saucepan, combine pie filling and almond extract. Bring to boiling. Turn into six 6-ounce custard cups. Top each with a biscuit. Combine granulated sugar, brown sugar and cinnamon. Brush top of each biscuit with melted margarine. Sprinkle with sugar mixture. Bake at 375° for 15 to 20 minutes. Serve with whipped dessert topping, if desired. Makes 6 servings.
Cook over low heat until thickened. Remove from heat and add 1 cup shredded coconut.
Mix cream cheese, pineapple, bell pepper, onion, salt and half of the pecans. Spread other half of the pecans on wax paper and after the ball is formed, roll the ball in the pecans. Makes 1 large cheese ball.
In 2-quart saucepan, combine all ingredients. Over medium heat, heat through. Makes 7 1/3 cups or 6 servings.
Put oil in pot. Brown chicken to golden brown. Remove chicken from pot. Brown flour in oil in which chicken was browned until it is dark brown. Stir constantly. Do not stop stirring until flour has reached the desired color. Add chopped onion, green pepper and celery. Stir. Add water; stir. Add chicken. Cover. Bring to boil; reduce heat and simmer for 40 minutes. Add shrimp and green onion. Cover and continue to simmer for 20 minutes more. Add salt and cayenne pepper to taste. Cut off heat; serve over steamed white rice topped with gumbo file and chopped parsley.
Grease casserole dish. Line with bread. Mix eggs and milk. Pour over bread. Put sausage over this. Sprinkle with both cheeses. Cover with foil and refrigerate overnight. Bake at 350° for 45 minutes. Remove foil the last 15 minutes.
In saucepan, stir sugar and milk over medium heat, then bring to boil for 2 1/2 minutes. Remove from fire and add vanilla, nuts, peanut butter and marshmallows. Mix until well blended. Pour into a 9 x 9-inch pan greased with butter. Cool.
Mix pineapple, flour, sugar	and Cheddar cheese in a medium size baking dish.	Cover top with crumbled Ritz crackers.	Melt margarine and pour over top. Bake 30 minutes at 350°.
Cream sugar and shortening. Add eggs.	Combine flour and salt. (If self rising flour is used, omit the salt but add soda.) Add flour mixture, buttermilk, soda, bananas to the sugar and shortening and mix well. Fold in nuts. Spray a large loaf pan with Pam. Bake 1 hour and 15 minutes at 350°.
Heat oven to 425°. Rub some flour onto breadboard to cover about a 10-inch area. Mix the tomato sauce, 3 tablespoons minced onion, 2 tablespoons oregano and 1/4 teaspoon pepper in medium bowl with fork. (You'll use this later for topping.)
Cream butter, shortening and sugar. Add one egg at a time and beat well. Stir in a little flour and then milk mixture alternately until all the flour and milk is used. Add the flavoring. Pour in a large tube pan which has been greased and floured. Put in a cold oven; set oven at 300° and bake 1 1/2 hours. Cool and spread icing.
Mix together apples, cranberries and sugar. Pour into pan. Mix together remaining ingredients and pour over apple mixture. Bake at 350° for 1 hour.
Get ready the pastry. Line pan. Put in half the berries, then the sugar and sift flour over the sugar or mix together dry. Add the other half of the berries. Place on the top crust. Make a long cut in center. Place in moderate oven to bake. Sometimes a small piece of butter is added. This makes a richer pie and kills the sharp tartness.
Peel, dice and cover potatoes with about enough water to equal 2 inches above. Add onions, celery and carrot and simmer just below boil until tender. Remove from heat (or turn down very low). Add bouillon cubes. Stir gently to dissolve. Make a thick flour paste (about 1 cup). Before adding to potato mixture, add enough water to bring water level up if it has boiled away. Add paste and stir. Cook gently until quite thick. Add several good shakes of Jane's Crazy Mixed Up Salt. (This cannot be substituted because it is the main flavor ingredient.) When thick, pour in milk until a good consistency. Add gobs and gobs of butter. Simmer on low until hot enough to serve.
Boil eggs and then let cool before peeling. Cut eggs in half; scoop out yolks. Place whites on separate plate. In medium mixing bowl mash yolks and add the above ingredients.
Mix all ingredients together. Put in casserole. Bake at 250° for 3 hours.
Mix all ingredients. Divide ingredients and spread evenly over tortillas. Roll up tortillas. Refrigerate for several hours.
Mix last 4 ingredients. Pour over cucumbers and onions. Refrigerate. Will keep over 3 weeks.
Blend until smooth 1 cup water and 1/4 cup cornstarch (in blender). In saucepan over medium heat, combine this with 10 ounce can Banquet chicken broth or homemade stock, 2 chicken bouillon cubes and two (10 ounce each) cans Franco American beef gravy. Stir until thick and clear. Serve over chicken, thoroughly heated. A pinch of sage does wonders to this for flavor. Bouillon powder may be substituted for the cubes if you wish.
Preheat oven to 350°.	Into bottom of 9 x 13-inch pan, sprinkle marshmallows and nuts. In medium bowl, combine the brown sugar, cocoa	and 2 cups hot water. Pour over marshmallows. Mix cake as directed on box. Spoon batter over mixture in pan. Bake approximately 40 minutes. Serve upside down.
In 2-quart casserole dish place butter, onions and garlic. Microwave at High 5 to 6 minutes, stirring after 3 minutes, until onion is limp. Add turkey, broth, tomato sauce, paprika, salt and pepper. Cover. Microwave at High 6 to 8 minutes, stirring after 3 minutes, until hot. Stir in sour cream into hot mixture just before serving. Serve over rice or noodles. Makes 6 servings.
Mix together and pat into 9 x 13-inch pan. Bake 10 minutes at 350°. Cool.
Heat 1 tablespoon margarine in skillet. Cook chicken 10 minutes or until browned on both sides. Remove and keep warm.
Melt marshmallows with Eagle Brand milk. Mix other ingredients in very large mixing bowl. Add marshmallow mixture to the dry ingredients. Begin kneading with hands. Mix well. Pack in wax paper lined tube pan. Keep refrigerated. Wait 2 to 3 days before cutting cake.
Mix together salt, flour, sugar, baking powder and 2 teaspoons cocoa. Stir in milk and melted shortening. Blend in nuts. Spread in a 9-inch pan; then sprinkle with mixture of brown sugar and cocoa. Over this, pour hot water. Bake 25 to 30 minutes in a 350° oven. When baked, turn upside-down on a large plate. Serve plain or top with whipped cream. Cake will raise to top and the pudding is in the bottom.
Cook all approximately 30 minutes or until cooked. Add soup, diluted with one can of water. Add Velveeta cheese. Heat thoroughly on low. Add no salt.
Heat oven to 350°. In large skillet, combine all ingredients. Cook and stir until beans are thoroughly heated. Spoon into 2-quart casserole. Bake uncovered at 350° for about 35 minutes or until hot and bubbly. Makes 6 (1 cup) servings.
Melt margarine and mix all ingredients together. Pour into a baking dish and bake 30-45 minutes or until brown on top at 350 degrees. Top with ice cream if desired and enjoy.
Cream oleo and sugar. Add eggs one at a time, then add vanilla. Sift dry ingredients. Add flour to creamed mixture (do not over mix). Add bananas and nuts to dough. Stir until just mixed. Bake in 2 greased 5x9 loaf pans about 45 minutes to 1 hour at 350 degrees. Do not overcook or it will dry out. Remove from pans soon after baking.
Melt the square of chocolate. Add the condensed milk, vanilla wafers, pecans, vanilla and salt.
Boil sugar, milk and salt for 10 minutes. Add butter; continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Cut into squares.
Cook vermicelli as directed. Drain. In a 10-inch skillet, heat the olive oil over medium heat. Add garlic halves and saute over medium heat, turning now and then until golden. Press on garlic with a fork for flavor, then discard. Gently slide the clam juice into the oil, stirring. Be careful, the oil will pop and bubble up. Add salt, pepper and oregano. Simmer over medium heat for 5 minutes. Add the clams and their liquid; mix well and cook, uncovered, over medium heat for ten minutes to reduce the sauce. Stir in parsley. Toss hot, drained pasta with half of the sauce. Place pasta in bowls and spoon the remainder of sauce over each portion. Yields 4 main course servings.
Preheat oven to 350°. Grease a souffle dish. Steam bok choy until tender, about 10 minutes. Drain and chop in a food processor. Set aside. Melt margarine in a medium size saucepan. Add flour and cook, stirring constantly, for one minute. Add milk and slowly bring to a boil, stirring constantly. Remove from heat and stir in bok choy, eggs, cheese, salt, pepper and mace. Set aside.
Brown ground beef and drain. Melt in butter. Mix in flour. Add water and whole tomatoes. Add Accent and black pepper. Parboil onion, carrots and celery; add to mixture. Add frozen mixed vegetables and bring to a boil. Simmer until vegetables are cooked.
Mix the first 7 ingredients at medium speed. Combine the remaining ingredients. Put 1/3 of the sugar mixture in bottom of greased 9 x 13-inch pan, then put half of the batter on top of that, then another 1/3 of sugar mixture. Next, put rest of batter on that. Top with last 1/3 sugar mixture. Bake at 350° for 40 to 45 minutes.
Open buns and place inside up. Cover with 1 ounce or 1 tablespoon pizza sauce. Add meat evenly on all 16 bun halves. Cover with cheese. Put in oven on flat sheet and bake at 350° until cheese melts and bubbles and buns start to toast.
Sift flour, baking powder and salt together; mix with crumbs. Cream shortening and sugar; beat in eggs. Add dry ingredients and liquids alternately. Bake in greased pans at 300° for 30 minutes. Makes 2 (8-inch) layers. Fill with cream filling.
Dissolve first 2 ingredients. Stir in salad dressing; cool. Add remaining ingredients and let gel.
Combine all ingredients thoroughly. Pack firmly into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake in a preheated moderate oven at 350° for 1 hour and 15 minutes. Let stand 5 minutes.
Scald milk. Mix salt and corn meal with water and stir into milk. Cook until thickened. Remove from heat. Add small amount of hot corn meal to egg yolks, then stir yolks into hot cornmeal. Add cream of tartar to egg whites. Whip until stiff but moist. Fold whites into cornmeal and pour into 2-quart greased casserole. Bake at 350° for 30 minutes or until light brown and a knife inserted in center comes out clean.
Pour pie filling into baking dish. Put tablespoon of butter (divided into portions) in with filling and leave in oven while preheated just to melt butter. In bowl, mix sugar, flour and salt together. Slowly add milk as you blend it into dry ingredients. Mix well. Pour all over top of filling. Bake at 375° until crust is golden brown.
Brown rice, oregano, salt and pepper, butter, garlic clove and onion. Put together in baking dish with beef consomme, water and mushrooms with juice. Bake at 400° for 1 hour.
In a mixing bowl, combine butter, onion, salt, cheese, broccoli and beaten eggs; blend. Stir in muffin mix. Pour into greased, hot 13 x 9 x 2-inch pan or cast-iron skillet. Bake at 400° for 25 to 30 minutes. Cut into serving size squares.
Put veggies through food chopper. Add salt and let stand overnight. In morning, drain and add vinegar, sugar, spices and horseradish. Cook for 20 minutes and seal up. Yield: 23 pints.
Place Twinkies, after slicing in half, in bottom of a 9 x 13-inch dish. Prepare pudding, using package directions. Spread over Twinkies. Layer bananas and strawberries over top. Top with Cool Whip. Chill.
Put sugar and butter in an iron skillet and stir until mixture turns a light caramel color. Stir frequently. Add milk slowly (it will have a tendency to boil over). Cook about 5 minutes after it begins to boil. cook until softball stage. Remove from heat, add vanilla and cool. Stir until thick enough to ice cake.
In a 4-quart pot heat oil over medium heat. Add beef and onion. Saute 5 minutes. Add jalapeno, garlic, chili powder and cumin. Cook 5 minutes or until meat is browned and vegetables are tender. Add tomatoes with puree and water. Heat to a boil over high heat; reduce heat to low. Cover and cook 15 minutes. Stir beans into soup mixture. Cook 10 minutes. Heat oven to 400°. Cut tortillas into triangle chips. Place chips in bowl and spray with vegetable spray and toss to coat. Arrange chips on baking sheet and bake 8 minutes until crisp. Cool chips. Sprinkle soup with chopped cilantro. Serve with sour cream if desired. Makes eight 1 1/4-cup servings.