HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, mix potato slices, sauce mix, amounts of water and milk called for on package, clam liquor, green onion and green pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 25 minutes or until potatoes are tender, stirring occasionally. Stir in clams, 2 1/2 cups milk and the butter; heat through. Makes 6 servings.
Combine sugar and syrup. Cook until it boils. Remove from heat. Add peanut butter and mix. Add Rice Krispies. Press into a 9 x 13-inch pan. Melt 1 cup chocolate chips and 1 cup butterscotch chips together over hot water. Stir well. Spread evenly over Rice Krispies. Cool.
Combine all ingredients and mix well. Pour mixture into a 9 x 13-inch pan. Bake at 350° for 30 minutes. Very good with any dried beans.
Brown meat and onion. Drain. Add taco sauce, chilies, salt and pepper. Spread beans in 9 x 13-inch casserole. Cover with meat sauce. Add chopped cheese over top. Bake at 400° for 20 to 25 minutes. Serve over chips. Garnish with olives, sour cream and/or avocado dip as desired.
Mix popcorn and nuts in a large bowl. Set aside. Combine sugar, margarine and corn syrup. Bring to a boil, stirring constantly, and cook to 300° using a candy thermometer. Add vanilla and very quickly pour over popcorn mixture. Stir to coat well and spread on a greased cookie sheet to harden. Makes 1 pound.
Chill all ingredients and mix just before serving. Makes 2 1/2 gallons.
Mix all ingredients. Cook down until thick. Put in sterilized jars and process in water bath for 15 minutes.
Boil chicken until done. Pick meat off bones. Cook egg noodles, then drain. Add soups. Next, add peas and meat. Stir it all up. Put in baking dish. Sprinkle Mozzarella cheese on top. Bake at 350° until cheese is melted. Let stand 5 minutes, then serve.
Mash beans with liquid. Add cooked beef, catsup, onion, chili powder and hot sauce. Heat on top of stove in a Pyrex dish. Layer green onions around outer edge, then a ring of olives with cheese in center. Place in a hot oven or microwave just long enough to melt cheese. Serve warm with tortilla chips. Yields 3 to 4 cups.
Mix all ingredients together until smooth. Ladle pancake batter onto medium to hot griddle in 1/4 cup measurements. Turn when bubbles form on pancake. Serve.
Brown hamburger and onion in a skillet until brown. Add chili beans, hominy, cream of chicken soup and chili powder. Put in a casserole dish. Put in the oven at 350° for 30 minutes. Remove from the oven and sprinkle Cheddar cheese on top. Return to oven until the cheese melts.
Remove skins from potatoes; shred into bowl. Saute onion in 1/4 cup melted butter until tender. Remove from heat and stir in soup, cheese and sour cream. Add potatoes and toss until coated with soup/cream mixture. Drizzle with 3 tablespoons butter and bake in greased 13 x 9 x 2-inch baking dish in 350° oven for one hour. Garnish with pimento and parsley.
Place sugars in saucepan. Pour 2 cups boiling water over sugars and stir gently. After sugars are dissolved and come to a boil, add maple and vanilla extracts. Stir. Mix until extracts are blended in. Place in container.
Cook noodles.	Mix chopped chicken and all ingredients except grated cheese. Combine noodles and chicken mixture and put in one 10 x 13-inch baking dish. Top with grated cheese and bake for 45 minutes or until bubbly at 350°.
Cook potatoes. Peel and shred. When cooled melt 3/4 of a stick of margarine in a 12-inch Dutch oven. Add potatoes, soups, sour cream and onions. Melt remaining 1/4 stick of margarine and pour over corn flake crumbs. Add corn flake crumb mix to cheese and then top potato mixture with cheese mix. Bake 55 minutes with 12 coals on top and 12 coals on the bottom.
Brown onions in a little oil. Add lots of ketchup until boiling. Add a little vinegar (2 tablespoons or so). Add about 1/2 to 3/4 cup of honey. Cook all this on top of stove for 45 minutes to 1 hour, then brush on meat.
Set oven broiling rack in lower guides. Preheat oven to 325°. Sift together flour, baking soda, salt, cinnamon and nutmeg into large bowl. Add shortening, sugar, eggs and vanilla. Beat at medium speed for 2 minutes. Stir in oats and raisins. Drop by heaping teaspoonfuls onto greased cookie sheets. Bake at 325° for 12 to 15 minutes. Cool 5 minutes. Remove from sheet.
Preheat oven to 375°. Toast bread slices on light setting to dry them out. If the bread is stale, you may eliminate this step! Melt the butter or margarine. Trim the crusts from the bread.
In a small bowl, combine potato flakes, cheese, celery salt, garlic powder and butter. In another bowl, beat the eggs. Dip vegetables, one at a time, in eggs, then potato mixture. Coat well. Place on greased baking sheet. Bake at 400° for 20 to 25 minutes. Serve with your choice of dressing or dip.
Beat egg yolks and 1/2 of sugar. Add pumpkin, milk, salt, mace and cinnamon. Cook over hot water until thick, stirring constantly about 10 minutes, remove from heat. Add gelatin. Let this cool. Beat egg whites until stiff. Add remaining sugar. Fold into pumpkin mixture and put in baked pie shell. Top with cream.
Put all ingredients into a bowl and beat for two minutes at medium speed. Scrape sides of bowl while beating. Pour into greased and floured 8-inch square pan. Bake for 25 to 30 minutes until it passes the toothpick test. (Florence suggests the following boiled frosting recipe for a cake topping.)
Parboil squash; cool, cut lengthwise and scoop out seeds. Mix all other ingredients except cheese. Stuff into split squash. Top with cheese. Bake 30 to 40 minutes at 350° or until meat is brown and cheese melted. Can freeze and bake later.
Chop broccoli and cauliflower into bite size pieces. Add carrots, bacon, onion and cheese. In small bowl, mix Miracle Whip, sugar, vinegar and bacon drippings. Pour over vegetables and stir to coat. Refrigerate at least 3 hours before serving.
Chop and brown onion and pepper in shortening in frypan. Add ground beef and cook until browned. Add rest of ingredients. Mix thoroughly and cook in a 2-quart casserole dish, covered. Bake at 375° for 50 minutes.
Put rhubarb in uncooked pie shell. Beat other ingredients into custard. Pour over rhubarb. Bake at 400° for 1 hour until custard is set. Make meringue with egg whites. Place on top of custard. Bake until golden brown.
Dissolve yeast in warm water. Warm cottage cheese; add remaining ingredients, mix and cover. Let stand until double in size (50 to 60 minutes). Punch down. Place in well greased 1 1/2-quart round casserole or 2 small loaf pans. Let rise until light. Bake at 350° until golden, about 40 to 50 minutes.
Cook macaroni as directed on package; drain. Cook and stir ground beef and onion in 10-inch skillet until beef is light brown; drain. Stir in tomato sauce and salt. Spread half of the macaroni in greased rectangular baking dish (13 x 9 x 2-inch). Cover with beef mixture. Mix 1/2 cup of the cheese and the cinnamon; sprinkle over beef mixture. Cover beef mixture with remaining macaroni.
Let rise about 3 hours, then bake slowly. Let stand a good while after it is baked.
Mix eggs, sugar and salt; add corn and milk. Bake in 2 or 2 1/2-quart baking dish at 350° for about 1 hour or until a knife comes out clean when inserted in center of pudding.
Cream sugar, Wesson oil and butter; add well beaten eggs and beat. Crush bananas and add. Sift flour and measure; add spices and soda. Add to other mixtures and beat well. Save 1/2 cup flour to roll raisins in. Add nuts and vanilla last. Bake 2 hours at 300°.
Boil Eagle Brand milk in can for 3 hours (add water as it evaporates). Let cool. Layer bananas, pineapple and Eagle Brand milk in crust twice. Top with Cool Whip and coconut. Keep refrigerated.
Combine gelatin, sugar and pineapple. Cook until all sugar is dissolved. Add 1 cup cold water and chill until it reaches syrup stage. Fold in nuts, grated cheese and Cool Whip. Chill until firm.
Chop cherries and pineapple fine. Chop pecans. Cream butter and sugar until smooth. Add eggs, one at a time, mixing well after each one. Add flour and baking powder mixture to butter mixture. Add flavorings. Pour over chopped fruit and pecans. Stir well. Mixture will be stiff. Be sure to get fruit and pecans covered well. Pour into a greased and floured tube pan and bake at 250° for 3 1/2 hours. May be longer depending on your oven.
Have cream cheese at room temperature. Mix jello with 1 cup boiling water. Add to cream cheese and beat until cheese has melted. Take meat from oranges and add with chopped nuts and drained pineapple to cream cheese mixture. Chill.
Bake, covered, 45 minutes at 350°. Uncover and stir.
In a medium bowl, mix flour, salt and baking powder; cut shortening into mixture with two knives until mixture resembles cornmeal. Stir in warm water until moist. Turn dough out onto a lightly floured surface. Knead until smooth, about 5 minutes. Cover dough with plastic wrap or towel for 30 minutes. Cut dough in half on lightly floured surface, roll dough out, make into balls and then roll each flat like a tortilla. Fry over medium-high heat until puffy and golden brown. Note: If they do not puff, oil is not hot enough. Serve immediately with honey, sugar or preserves. Makes 35 to 40.
Combine vinegar and next 4 ingredients in jar. Cover and shake vigorously. Combine macaroni with ham and next 3 ingredients. Add dressing and mix. Cover and chill to blend flavors. Serve. Makes 4 servings (about 9 cups).
Brown heaping spoonful of cornmeal in oil in skillet. Add salt gradually. Add milk and cook until thick.
Preheat oven to 300°. In large bowl, mix flours, bulgur, cornmeal, dry milk and salt. Sprinkle yeast over warm water; stir to dissolve. Add yeast mixture and 2 cups broth to dry ingredients; mix well with hands. Dough will be very stiff, so add more broth if necessary. On floured surface, roll out dough to 1/4-inch thickness; cut into desired shapes. Place on ungreased baking sheets; brush lightly with egg-milk mixture. Bake for 45 minutes; turn oven off and let biscuits remain in closed oven overnight to harden. Makes 11 dozen 3-inch biscuits.
Brown hamburger or ground chuck or ground turkey; drain. Cover and simmer meat, salt, celery, green onion, onion and potato on low until tender. In a large saucepan, put tomato juice, celery soup, water, carrots, garlic, marjoram, salt and pepper. Bring to boil, then add hamburger. Simmer together 30 minutes. Pour into bowls over grated cheese.
Mix all ingredients together. Pour into unbaked pie shell. Bake one hour at 350°.
Saute shrimp and clams in olive oil until cooked to your liking. Add clam sauces and garlic. Simmer for 1/2 hour over low heat; cook linguini until tender. Add butter. Pour cooked ingredients over linguini and serve hot.
Cook hamburger. Drain grease. Add salt to taste. Dice up small onion. Cook with meat until tender. Add kidney beans and pork and beans. Add 1/2 cup catsup. (Add 1 to 2 tablespoons mustard for a completely different taste.) Stir up well. Serve with crackers.
Cut lemon in slices. Cut hot chili into small size. Place everything into the food processor and mix. Add some flavoring powder, if desired.
Beat egg in milk and add all spices. Break up bread and let soak for awhile. Add meat and onion. Mix and make into meatballs. Brown.
Mix 1 large or 2 small packages (same flavor) of Jell-O with 2 cups boiling water. Put in 13 x 9-inch pan; let set for 2 hours. Mix 1 1/2 envelopes Knox gelatine with 1/2 cup boiling water. Bring 1 cup heavy cream and 1/2 cup sugar to a boil, then add to plain gelatine with 1 cup sour cream and 1 teaspoon vanilla. Let stand until cool. Spoon over congealed Jell-O. Let stand for 2 hours.
Mix cornstarch in 1/2 cup cold water until smooth. In a saucepan, combine the cornstarch liquid, remaining water and juice concentrate. Cook over medium heat until the syrup thickens. Stir constantly. When thickened, add maple extract and nutmeg. Serve warm.
In large bowl, mix first 7 ingredients together until well blended. Cream together next 5 ingredients thoroughly in extra large bowl. Gradually mix dry ingredients into creamed mixture until mixed well. Roll into cookie balls and flatten with hands. Place on ungreased cookie sheet. Bake at 350° for approximately 12 minutes.
Mix Marshmallow Creme, Hershey bar and chocolate chips in large bowl. Set aside.
Remove peel from 3 large oranges or grapefruit. Cut peel into long strips, 1/4 inch wide. Place in 2 quart saucepan; cover with water and bring to boil over full heat; drain. Cover with more cold water and repeat the cooking and draining process 3 more times. Cover again with water and cook peel for 15 minutes after water reaches boiling point. Drain thoroughly. Add 1 1/2 cups sugar and 1 1/2 cups water and cook over low heat until syrup almost evaporates, about 45 minutes. Watch continuously so that peel doesn't stick and scorch. Sprinkle 1/2 cup sugar on breadboard. (I usually have to add more) Lift peel out and place on sugared board. Mix until all sides are thickly coated with sugar. Dry on cake rack. Yield: 1 1/2 cups peel.
For topping: In a mixing bowl, stir together pecans, brown sugar, margarine or butter and cinnamon. Set aside.
Mix first 5 ingredients together in mixing bowl. Combine dry ingredients together and add to first mixture. Mix well. Bake in loaf pan 1 hour or until done at 350°. Leave in pan 5 to 15 minutes after taking from oven. Makes 3 loaves.
Combine flour and pepper on a plate. Press veal pieces into the mixture, coating them all over and shaking off any excess.
Combine sugar, water, cinnamon and allspice in a large, heavy-bottomed saucepan. Bring to boiling; boil over medium heat until reduced to 1/3 cup. Add nuts all at once; stir quickly to coat all nuts. Spread candy on a baking sheet or aluminum foil, breaking up large clumps of nuts with a spoon. After candy cools, break apart into individual nuts. Store in an airtight tin at room temperature for up to 1 month.
Mix together 4 minutes; fold in chips. Bake for 1 hour at 325° to 350° in tube pan.
Cream oil, sugar, eggs and salt. Add soda and vanilla. Add nuts, raisins and apples. Add flour and cinnamon last! Bake in tube pan 1 hour or until done at 350°.
Cream first four ingredients well. Sift dry ingredients and add to the creamed mixture. Blend well. Chill dough (overnight is best). Roll out very thin and cut with cookie cutters. Bake at 350° 10-12 minutes. The dough may be frozen and keeps for a long time.
Mix pineapple, sugar and flour in pan. Bring to a boil. Remove from heat; add jello, blueberries and cool. Add bananas. This makes 3 pies, use 3 graham cracker pie crusts. Top with Cool Whip.
Mix by hand. Pour into well-greased 9 x 13-inch pan. Bake at 350° for 45 minutes.
Cube meat and cut vegetables to bite size pieces. Use the juice from the peas for liquid. Cut bread into small pieces. Mix all together in a large pan and add tapioca, sugar, salt and pepper to taste. Cover and bake at 250° for 5 hours or longer.
Preheat oven to 400°. Combine onion, orange juice and orange rind and salt. Marinate fillets in mixture for about 30 minutes. Drain and bake, flesh side up, for about 12 minutes or until done. Just before baking, sprinkle each fillet lightly with nutmeg and pepper. Serve immediately. Yields 4 servings.
Cook and debone chicken; set aside. Mix flour, shortening, salt and pepper. Then add liquid from chicken. Mix well. Form into balls. Roll very thin on a well-floured board. Cut into strips and then cut into squares and drop into boiling broth. Cook 10 minutes or until tender.
In large saucepan, melt butter. Stir in celery, carrot and onion. Over medium heat, cook for 10 minutes; stir occasionally (do not brown). Add water, bouillon and pepper sauce; bring to boil. Cover and simmer for 20 minutes, or until vegetables are tender. Stir in mashed potato flakes slowly. Add milk and cheese, stirring constantly, until cheese is melted. Do not boil. Makes 6 to 8 servings.
In a saucepan over low heat, mix water, salt, cream of tartar and vegetable oil. Add food coloring. Stir well and add flour. Mix well and cook until thick. Cool before use. May need kneading to fully mix in flour.
Cook the macaroni according to package directions. Drain. Combine remaining ingredients with the cooked macaroni. Mix well.
Arrange alternate layers of potatoes and carrots in casserole. Sprinkle each layer with a little salt and flour. Lay pork chops on top; season chops to taste. Pour water, then milk, over chops. Bake, uncovered, at 375° for about 1 hour, or until chops are brown and potatoes and carrots are tender.
Preheat oven to 350°. Cream peanut butter and butter in a large mixing bowl. Gradually add sugar, beating well. Beat in eggs and vanilla. Combine flour, baking soda and salt; stir into creamed mixture. Stir in chocolate chunks. Drop by heaping teaspoonfuls onto ungreased cookie sheets, spacing 3 inches apart. Bake for 14 to 15 minutes or until golden brown.
Prepare Dream Whip as directed on box. Add pudding mixes, milk and almond extract. Add Cool Whip to top. Sprinkle with cherries and nuts. Refrigerate until served.
Mix all ingredients together and chill. You may add other ingredients according to preference. After you refrigerate, you may need to add more dressing to coat. Makes plenty.
In a large heavy saucepan, heat the tomatoes until boiling. Remove from heat. Add remaining ingredients. Return to heat and cook on medium until butter is melted and the soup is heated through. Makes 3 to 4 servings.
Melt butter in saucepan; add brown sugar. Boil over low heat 2 minutes, stirring constantly. Add milk and continue stirring until mixture comes to a boil. Remove from heat, cook; add confectioners sugar, beating well after each addition. Fills and frosts top and sides of 2 (8 or 9-inch) layer cake.
Drain pineapple; reserve juice. Combine reserved juice with garlic, cornstarch, Worcestershire sauce, mustard and rosemary. Arrange chicken in shallow baking pan or broiler-proof dish, skin side up. Broil until browned. Stir sauce; pour over chicken. Bake at 400° for 30 minutes. Arrange lemon and pineapple slices around chicken. Spoon sauce from baking pan over all; continue baking for 5 minutes. Garnish with fresh rosemary or parsley. Makes 6 servings. Preparation: 10 minutes. Baking: 40 minutes.
Wash and cut cucumbers in round slices. Put in gallon glass jar. Add salt. Cover with water. Let sit 1 week. Remove and wash in cold water, about 3 times. Cover with water. Add powdered alum. Let stand 24 hours.
Brown hamburger and onion. Drain. Mix in other ingredients. Bake at 350° for 30 minutes.
In blender, blend bananas, adding eggs and sugar. Add melted butter. Blend well. Sift flour in a large bowl. Mix all and add nuts. Stir again. Pour into greased 5 x 9-inch loaf pan. Bake 1 hour at 325°.
Brown meat; drain. Add green pepper, onion, tomatoes, rice and seasonings. Cover and simmer for 25 minutes. Top with cheese slices and heat until melted.
Mix all ingredients. Place in buttered baking dish. Bake at 350° for 45 minutes.
Cut chicken into pieces, cut each breast half into halves and remove skin. Heat butter and oil in 13 x 9-inch pan in 375° oven until melted. Stir in remaining ingredients except chicken. Place chicken meat side down in pan, turning to coat with herb mixture. Cook uncovered 30 minutes. Turn chicken, cook until thickest pieces are done (about 30 minutes, longer). Makes 6 to 8 servings.
Mix together until smooth. Roll into one inch balls. Place on cookie sheet. Flatten with fork into criss-cross pattern. Bake at 300 degrees until brown, about 8-10 minutes.
Dissolve soda in buttermilk. Mix the cornmeal with salt, egg and buttermilk. Add hot melted bacon fat. Pour into greased iron skillet and bake at 375° until done.
Heat oven to 425°. Grease an 8-inch round pan. Combine all ingredients and stir just until blended. Spread in prepared pan and bake 15 to 20 minutes. Cool 10 minutes. Remove from pan.
Beat eggs until light. Blend with sugar. Add melted oleo, then milk, vanilla and coconut. Pour into pastry. Bake 15 minutes at 400°, then 35 to 40 minutes at 325°.
Sift flour, soda and salt. Cream butter, sugar and peanut butter. Add egg and vanilla; add flour mixture and form into small balls and roll in sugar. Place on greased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and top with a chocolate candy kiss. Press down firmly so cookie cracks around edge. Return to oven and bake 2 to 5 minutes longer. Makes 3 dozen. Very good!
Flatten each breast half to 1/4-inch thickness. Place one slice of ham and 1 slice cheese in center of each breast. Sprinkle parsley and pepper on each one. Roll up lengthwise and secure with toothpicks.
Brown the finely chopped onion in the fat. Then add the parsley and the cleaned, washed and chopped mushrooms. Cook until moisture evaporates. Add salt and paprika. Stir for a moment and pour in the cream and boil once. Remove from heat and serve.
Sift dry ingredients into bowl. Make a well. Add oil, vanilla, water and vinegar. Mix with a spoon just until all ingredients are mixed. Pour into an ungreased 9 x 13-inch pan. Bake in preheated oven at 350° for 40 minutes. Very moist and keeps well.
Dissolve Jell-O in boiling water. Add yogurt, pineapple and nuts. (Only add bananas if salad will be eaten in 1 day, as they will turn dark.)
Mix all ingredients except Jiffy mix. Mix in Jiffy mix last. Grease a 9 x 13-inch pan and bake until golden brown at 400°.
Mix first four ingredients and put in casserole dish. Top with cracker crumbs and butter. Bake 20 minutes at 350°.
Cream the sugar and butter. Add eggs, one at a time. Add dry ingredients. Add the flour. Add milk and enough flour to make stiff dough. Roll out and pat thin. Place on cookie sheet. Bake at 375°.
Place carrots in 1 1/2-quart casserole dish. Melt butter and saute onion until tender. Add sugar and salt. Add parsley and mix well. Spread onion mixture over carrots. Cover and bake for 30 minutes in a 350° preheated oven. Add cream and bake 5 to 8 more minutes. Serve hot. Serves 4 to 6.
Preheat oven to 325°. In a medium bowl, mix together the flour, sugar, cinnamon and cocoa. In a large bowl, combine eggs, zucchini, oil, pecans and vanilla. Pour flour into batter and mix thoroughly Spray two 9 x 5-inch loaf pans with vegetable spray. Divide batter equally between the 2 pans. Bake for 1 hour or until firm. Cool in pan 10 minutes. Remove from pan. Allow to cool thoroughly before slicing. Yields 2 loaves. One-twelth loaf contains 246 calories (47% from fat).
Cream butter and sugar. Add remaining ingredients and pour into unbaked pie shell and bake at 325° for 1 hour.
Pour sake in the sliced beef. Add sugar, soy bean sauce and black pepper in beef mixture. Slice onion. Chop the green onion. Chop the garlic. Slice carrots. Steam broccoli. Mix all together. Add sesame oil. Heat the pan. Add corn oil lightly and cook over medium heat.
In skillet, brown chicken and mushrooms in butter. Stir in soup, water, parsley, salt and pepper. Cover. Simmer 20 minutes. Stir in rice. Simmer 10 minutes more or until liquid is absorbed. Stir often. Makes 4 servings.
Heat milk in microwave or on stove. Remove from heat before boiling. Add sugar and vanilla. Enjoy!
Microwave squash and onions covered in 2 quart dish on high for 10 minutes. Stir in remaining ingredients. Microwave on medium for 8 minutes. Let stand for 3 minutes.
Cook rice in chicken stock or consomme. Do not drain rice. Add mayonnaise, turkey or chicken, eggs, cheese, onion, soup and Worcestershire sauce. Place in large, buttered casserole. Sprinkle with cracker crumbs and bake at 350° for 30 minutes.
Mix confectioners sugar, peanut butter and margarine with hands into a big ball. Chill 2 hours. Break apart and roll with hands into small balls. Melt paraffin and chocolate chips. Dip balls into chocolate until well coated. Place on wax paper to cool.
Cream the margarine or butter and the softened cream cheese until fluffy. Add sugar and continue beating. Add vanilla. Add cake flour and eggs alternately, beginning and ending with the flour. Continue beating until well mixed. Pour into	well greased and floured tube pan and place in a cold oven. Bake at 300° for 1 1/2 to 1 3/4 hours. Cool in pan for approximately 30 minutes.