HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown meat on all sides in a large heavy skillet. Add consomme, wine, soy sauce, garlic and onion powder. Bring to a boil, then reduce heat, cover and simmer for 1 hour or until meat is tender. Blend cornstarch and water, stir gradually into the stew. Cook, stirring constantly until gravy thickens and boils, cook 1 minute more. Serve over rice. Makes 8 servings.
Mix flour and egg; add water to desired thickness. Add cinnamon and sugar to desired taste. Put oil in skillet until it fills the bottom. Let get hot, then pour pancake mix, to size desired, into skillet. Let brown on bottom, turn over and let bottom brown. Keep oil in skillet.
Mix all ingredients. Pour over chicken. Marinate overnight or at least 2 hours. Brown chicken in 1/2 stick margarine. Drain. Pour 1/2 cup marinade over chicken and cook until tender, about 1 hour. Add more marinade, if needed.
Pour flour, sugar, baking powder, salt and soda into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in buttermilk. Knead and roll dough a little less than half an inch thick. Cut with biscuit cutter. Place on baking sheet. Bake at 450° for 10 to 20 minutes or until golden brown.
Line cake pan with crackers. Mix pudding and milk together and fold in the Cool Whip until mixed well. Pour half the mixture over the graham crackers. Add another layer of crackers and rest of pudding mixture. Put a layer of graham crackers on top, then ice it with milk chocolate icing. Let set 4 hours.
Saute white onion, bell pepper, celery and garlic in margarine until tender. Add sausage; cook 5 to 10 minutes. Sprinkle with cayenne pepper, if desired, or just salt and pepper to taste. When meat is cooked, add to 4 cups of cooked rice. If dry, add more margarine.
Put all ingredients in casserole dish and bake at 350° for 2 hours.
Cook spinach until thawed and separate. Dice cheese and butter; beat eggs. Combine all ingredients in casserole dish and bake for 30 to 45 minutes at 350°.
Melt butter; stir in flour until blended and smooth. Slowly add cream, stirring constantly, until smooth and thickened. Add Tabasco and sherry. Cook over very low heat for 3 minutes. Add crabmeat and salt to taste. Cook only until heated. Serve over toast or rice.
Mix together coconut, milk and almonds. Refrigerate for at least one hour. For best results, refrigerate overnight. Melt chips and paraffin in double boiler. Roll mixture into balls and dip in chocolate. Place on wax paper to cool.
Mix all together and chill before serving. Serve on lettuce leaves, in hollowed out tomatoes or as a side dish with other vegetables.
Rub meat, to coat, with bacon. Then coat on all sides with seasoned flour. Heat oil in a heavy skillet or Dutch oven; brown the meat on all sides. Add 1 cup of water and onions, cover and simmer 3 to 4 hours until meat is tender. Add more water during cooking as necessary. Add the carrots, potatoes and peas about 20 minutes before the meat is done. Put meat on platter. Arrange vegetables around it. Cover with brown gravy.
Mix all together well. Form into rolls. Put in plastic wrap. Refrigerate for 24 hours. Bake on rack. I use my broiler pan at 300° for 1 hour. Remove plastic wrap before baking. Keep in refrigerator.
Mix and bake for 1 hour at 350°. Take out of oven and crumble potato chips on top. (You can also sprinkle Cheddar cheese on top.) Then bake an additional 10 to 15 minutes. You can mix milk and sour cream and pour over other ingredients.
Boil lima beans, mustard and soda for 7 minutes. Drain. Cover with cold water. Add salt. Boil for 10 minutes. Drain. Mix cream and brown sugar. Add to beans. Bake in casserole at 275° for 3 hours.
A bowl of soup is a familiar sight to the Pennsylvania Dutchman. It has always been thus. Lots of soup with plenty of stuff in it. No broth or bouillon, thank you. Our cream soups we fill with rivvels, noodles, butter balls, dough balls, crackers, pretzels, and even popcorn. There are a few that we call "Poorman's Soups": brown flour soup and the popular rivvel soup. When the first settlers came here, these were important to the housewife in the months before the ground could be cleared and tilled for growing vegetables. Later, as meat and vegetables became plentiful, a great variety of soups were created.
Mix all ingredients and bake at 350° for 1 hour. Serve hot with dipper-size Fritos.
Dissolve jello in boiling water; stir in cold water. Chill until slightly thickened. Stir in cranberries, orange, apple, walnuts, cinnamon and cloves. Pour into a 4-cup ring mold. Chill until set, about 4 hours. To serve, unmold onto serving dish. Garnish as desired.
Gently mix berries, 1/3 cup flour, salt and sugar; set aside. Mix milk and oil. Stir into flour until it forms a ball (a food processor works great). Divide dough in half and roll between sheets of waxed paper. Peel off top piece of paper and turn into 9-inch pie pan. Peel off other piece of paper. Spoon blueberry mixture into pastry shell. Dot with butter. Repeat pastry procedure and gently place on top of pie. Trim off excess and fold edges under. Cut slits in top of crust and bake at 425° for 50 to 55 minutes. Place strips of foil over edges of crust to prevent overbrowning. Serves 6.
Soften cream cheese in a bowl and beat in salad dressing with a fork until desired consistency and flavors are attained.
Mash avocado and mix with sour cream and lemon juice. Add remaining ingredients. Serve immediately. If serving later, store covered in refrigerator with avocado pits on top. This prevents browning, serve with taco corn chips.
Peel and grate zucchini. Cook for 10 minutes the zucchini, water, vinegar, salt, paprika and dill leaves. In another pan, brown the onion and flour mixture in the bacon fat or margarine. Mix small amounts of zucchini mixture into the browned mixture until all is combined and smooth. Cool mixture a bit, then add the sour cream.
Roll out dough in a large circle. Place spinach over dough. Sprinkle both cheeses, garlic, salt and pepper over spinach. Drizzle oil over spinach. Roll like a jelly roll. Fold ends under. Brush dough with beaten egg. Place on a greased cookie sheet. Bake in 400° oven for about 20 minutes or until golden brown. Filling can also be sliced pepperoni and Mozzarella cheese.
Measure crushed corn flakes into shallow dish or pan; set aside. In small mixing bowl, beat egg and milk slightly. Add flour, salt and pepper. Mix until smooth. Dip chicken in batter. Coat with cereal. Place in single layer, skinned side up in greased or foil lined shallow baking pan. Drizzle with melted butter. Bake at 350° for about 1 hour (until tender). Do not cover, turn chicken while baking.
Cook in Bundt pan or angel food pan. Spread nuts on bottom of pan. Mix cake mix, pudding, Pepsi, oil, eggs and water. Beat for 2 minutes. Pour on top of nuts. Bake at 325° for 50 to 60 minutes.
Beat egg in 1 1/2 qt. casserole dish. Stir in corn, milk, green peppers, onion, sugar and 1/2 cup cracker crumbs. Dot with margarine and sprinkle with remaining crumbs and paprika.
Grease and flour 9 x 13-inch cake pan. Mix ingredients together and pour into pan. Sprinkle 1 1/2 cups brown sugar and 1/2 cup chopped walnuts on top of cake batter. Bake at 350° for 45 minutes.
Preheat oven to 350°. Brush a 10-inch round casserole or souffle dish with oil. Arrange a layer of squash slices evenly on the bottom of the dish. Top with a layer of onion; sprinkle with salt, pepper and salad herbs. Dot with slices of Cheddar. Repeat the layers, alternating the Havarti and Cheddar. Finish with layer of cheese. Cover with foil. Bake 35 minutes. Remove foil; continue baking until squash is tender and cheese is bubbly, 15 to 20 minutes. Let stand 5 minutes before serving. Makes 8 to 10 servings.
Scald milk and add margarine. Cool to lukewarm; add to dry ingredients. Add starter and flour. Knead until elastic. Grease bowl and place dough in it, turning it to coat top. Let double. Make into loaves and double again. Bake at 350° for 40 minutes. Coat top with shortening when removing from oven.
In a large bowl, mix all ingredients together with hands until well blended. Roll into small balls. Bake at 425° until golden brown.
In large bowl, mix margarine, sugar and lemon juice. Beat in eggs. In another bowl, sift flour, baking powder and salt. Add flour mixture to margarine mixture alternately with the milk, stirring just enough to blend. Stir in blueberries and grated rind. Pour batter into greased and floured loaf pan. Bake at 350° for about an hour and 10 minutes. Cool and store, foil wrapped, for one day before slicing.
Mix all ingredients. Cook in crock-pot for about 2 hours on low heat or simmer in pan for 45 minutes.
Melt butter in top of double boiler. Add cheese cut into small pieces. When melted, slowly wisk in beer. Add spices and beaten egg very slowly. Great over toast points and/or asparagus.
Prepare cake as directed in a 9 x 13-inch pan and cool. Prepare pudding as directed. Crumble cake (half) in the bottom of a pretty punch bowl. Spread half of pudding on cake layer in order, half of pineapple, half of pie filling, half of Cool Whip and half of nuts. Repeat and refrigerate. This should be made a day before serving.
In a large skillet add sausage, diced pepper and onions, cook until sausage is browned. In a large bowl beat eggs, milk, salt and pepper. Pour eggs over into skillet and add cheese, stirring well until eggs are done. Serve with toast.
Brown meat and onion. Add other ingredients. Dilute both cans of soup with milk instead of water. Bake for 1 hour at 350°.
Place chicken in 9 x 13-inch pan. Top with cheese. Add soup with water. Mix until smooth. Pour over chicken. Mix stuffing with melted butter; sprinkle over top of chicken. Bake uncovered at 300° for 1 1/2 hours.
Mix and stir in bowl the eggs, syrup, sugar, margarine and vanilla. Stir in	nuts. Pour into pie crust and bake at 350° for 50 minutes or until firm.
Preheat oven to 350°. Lightly oil a baking sheet. Mix meat, eggs, onions, parsley, bread and pepper. Place meat mixture on a sheet of plastic wrap and flatten evenly with a wet spatula to a rectangle (10 x 15-inch).
Brown 1 c. sugar in iron skillet. Mix other ingredients in sauce pan to heat, then add to sugar in skillet. Mix well; then pour into pie shells. Refrigerate for 1 hour.
Soften yeast in water. Combine cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and yeast mixture. Add flour to form a stiff dough. Beat well after each addition. Cover. Let rise in warm place until light and doubled in size. Stir down (or punch down). Turn into a well-greased 2-quart casserole dish. Let rise again until light. Bake at 350° for 40 to 50 minutes or until brown. Brush with melted butter while hot.
Put the soup, milk and cream cheese in a blender and blend. Combine with the potatoes and put into a greased baking dish. Cover. Bake at 350° for 1 hour and 15 minutes. About 5 to 10 minutes before done, uncover and put grated cheese on them.
Mix pudding and milk. Fold in Cool Whip. Line a 9 x 13-inch pyrex dish with whole graham crackers; spread 1/2 of pudding mixture on top. Add another layer of crackers and remaining pudding. Add another layer of crackers. Spread with frosting and refrigerate.
Combine sugar and syrup in 3 1/2-quart saucepan. Bring to a boil over medium heat. Remove from heat. Stir in peanut butter. Add corn flakes; stir until all are coated with mixture. Drop by teaspoonfuls on wax paper. Let cool. Makes a lot.
Cook berries and 2 cups of water about 10 minutes. Put through sieve to make a smooth pulp. Stir in rest of the ingredients. Pour into freezing tray. Freeze until firm, stirring several times. Good at holidays to accompany ham or turkey.
Combine dates, margarine, sugar and eggs in saucepan. Cook over low heat, stirring constantly, until dates are dissolved, about 10 minutes. Set aside to cool.
Blend shortening and sugars; stir in vanilla. Add the beaten egg and peanut butter and mix until smooth. Sift the dry ingredients together 3 times and stir into peanut butter mixture. Shape into balls. Place on lightly greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Crumble angel food cake in bottom of a punch bowl. Mix together Cool Whip, sugar, sour cream and milk. Pour over cake and mix together. Mix strawberries and glaze together and pour on top.
Combine cheese, milk, margarine and salt; heat until cheese melts. Stir in hash browns. Pour into greased baking dish. Bake at 350° for 45 minutes. Spread sour cream and bacon bits on top. Continue cooking 10 minutes more.
Grate cucumbers. Squeeze water out. Grate onion; mix with cucumber. Add cream cheese to vegetables; mix well. Salt and pepper.
With scissors, cut into fourths. Roll each quarter in sugar and cinnamon, coating well. Place in a greased tube pan in layers. Boil margarine and brown sugar for 1 minute. Pour over biscuit quarters. Bake at 350° for 35 to 40 minutes.
Trim all visible fat from chicken. Combine oil, tarragon and lemon juice. Pour over chicken, covering all pieces. Toss chicken in marinade to assure even coverage. Marinate for 30 minutes, turning at least twice. Arrange chicken on broiler pan; place under broiler, broiling each side for approximately 5 minutes, or until chicken is no longer pink inside. Serve.
Blend first 4 ingredients together until smooth. Mix dry ingredients together and add to banana. Mix alternately with hot water. Stir in nuts. Pour into greased muffin tins and bake at 325° for 20 minutes for regular muffins or 17 minutes for miniature muffins.
Cut shrimp in bite-size pieces, halves or thirds. Toss with pineapple chunks and celery into a bowl.
Cream sugar and oil. Add eggs one at a time. Add carrots and dry ingredients and mix well. Pour batter into a greased and floured pan and bake at 350° for 45 minutes. Frost with cream cheese frosting.
Spread 1 tube crescent rolls on a small cookie sheet. Bake at 350° for 6 to 7 minutes, until browned. Mix cream cheese, Ranch dressing mix and mayonnaise. Spread on cooled crust. Mix chopped veggies in a bowl. Sprinkle veggies on top of cream cheese. Refrigerate at least 2 hours.
Butter 5 to 6 custard cups. Preheat oven to 300 degrees. In a heavy saucepan, heat 1/2 cup sugar until brown. Pour melted sugar into custard cups. Heat, but do not boil, milk. If you want rich custard, use 1-1/2 cups milk and 1/2 cup heavy cream. Blend eggs, 1/4 cup sugar and vanilla. Blend in milk. Pour into custard cups. Set in pan in 1 inch of water. Bake 1 hour or until silver knife inserted in custard comes out clean. Chill. Invert onto serving plates. Top with a dab of whipping cream lightly sweetened with powdered sugar and flavored with vanilla.
Brown chicken in Crisco in frying pan. Pour off fat. Stir in remaining ingredients. Cover. Simmer on low heat for 45 minutes until tender, stirring occasionally. Cook until desired consistency.
Mix tapioca and salt. Add water; bring to boiling over direct heat and stir constantly. Cool. Add orange juice, rind and cranberry sauce. Fold in cream. Pour into sherbet glasses and chill. Serves 6 to 8.
Mix the oats in boiling water. Let stand 45 minutes. Cream together the brown sugar, white sugar and butter. Add oats and beat well. Add the remaining ingredients. Bake at 350° for 30 to 35 minutes.
Mix in bowl the chicken, Veg-All (drained), cream of chicken and cream of celery. Add a dash of salt and pepper. Pour into baking dish or pan and spread it out. Bake at 400° for about 30 minutes. Take out of oven and put crushed chips on top. Put back in oven. Turn to 450° and bake until chips are brown.
Mix this well.	Use 3 teaspoons of Tang and tea mixture with 1 cup boiling water to make 1 cup of Russian tea.
Put rice in a 9 x 13-inch pan. Put chicken on top of rice. Mix other ingredients together and pour over rice and chicken. Bake at 350° for 1 hour and 15 minutes.
Melt butter in pan. Brown the beef and onion. Stir in vegetable soup, undiluted. Simmer 10 minutes. Blend in salt, flour and sour cream. Serve over buns, toast or rice and sprinkle cheese on top. Yield: 6 servings.
Some can be prevented	by using wood ashes, sulfur and Epsom salts. It	does not have to be accurate measures. Garden sulfur and Epsom salts can be bought in 30 pound bags at big savings, and it keeps if you have a tight container to put it in. Can also be used heavily to sprinkle on top of the rows once they are covered. Good for root maggots and keeps carrots, beets and radishes from being wormy.
Mix vanilla pudding according to directions. Add cream cheese and mix until well blended. Pour into graham cracker pie crust and refrigerate until set. Top with favorite pie filling and serve.
Preheat oven to 350°. Cut zucchini into 1/2-inch slices and thinly slice onion. Cook squash and onion in butter in skillet until tender. Add salt, tomato sauce and oregano. Pour into 1 1/2-quart casserole. Top with cheese. Bake until cheese melts, 30 minutes.
Mix sugar, Butter Buds, cinnamon and nutmeg. Add cornflakes. Mix pie filling with extract. Pour pie filling into 1-quart dish. Top with crumb mixture. Bake at 375° for 20 minutes. Cool 20 minutes. Serve topped with frozen yogurt.
Scoop dough into rounded tablespoonfuls and roll in sugar. Cook as package directs. Take from oven and quickly press a kiss into center, pushing down firmly. This is good to keep on hand for unexpected company.
Cook the spaghetti in boiling, salted water until tender. Drain. Heat the soup and keep stirring until smooth. Add the butter and milk. When hot, remove from fire and stir in grated cheese. Combine this cheese sauce with spaghetti, crab meat and season with pepper. Place in a shallow greased casserole and sprinkle with remaining cheese. Bake in hot oven.
In 2-quart bowl, melt butter. Combine powdered sugar, cocoa, milk, salt and butter. Microwave on High 2 minutes. Stir to blend ingredients. Add vanilla and nuts; blend well. Line pie plate evenly with wax paper. Pour fudge into plate and chill until firm.
Mix all ingredients except for the oatmeal and the peanut butter; cook over medium heat until boiling. Boil for 1 minute and remove from heat. Add the 1/2 cup of peanut butter and the 3 cups of oatmeal. Stir well. Drop by spoonfuls onto wax paper or buttered dish. Allow to cool. If you like, you may add raisins to this also.
Cream butter and sugar; add eggs. Blend in remaining ingredients to make stiff dough. Thoroughly chill dough. Roll out very thin on well floured board. Cut as desired and place on greased cookie sheet. May be sprinkled with cookie decorations before or after baking. Bake at 375° until lightly browned.
Fill the cake pan with a layer of the cake, then a layer of raisins upon that, then scatter nuts until the pan is 2/3 full. Line the tins with well-buttered paper and bake in a steady, but not quick oven. This is most excellent.
Mix together sugar, flour and cocoa. Add remaining ingredients. Bake in a medium oven for about 45 minutes.
Preheat oven to 425°. Mix sugar and melted butter. Add eggs, cocoa and salt, mixing well. Pour mixture into unbaked pastry shell. Bake for 10 minutes. Reduce oven temperature to 350° and bake another 30 minutes.
Place a layer of dried beef in bottom of a shallow baking dish. Wrap each chicken breast in a slice of bacon and place on top of dried beef. Combine soup and sour cream; spread over all. Cover and bake 3 hours at 275°. Uncover and bake another 45 minutes.
Heat oven to 400°. Mix meat, soup mix, egg, pepper, water and bread crumbs. Press onto bottom of a 15 x 10 x 1-inch baking pan. Prick meat mixture with fork. Bake 10 to 15 minutes or to desired doneness. Drain. Place Velveeta slices over meat. Bake 1 minute or until Velveeta begins to melt. Cut into 24 squares.
Cut bacon in 1-inch pieces. Fry together with onion until bacon is brown. Stir all ingredients together. Bake at 350° until heated through.
Mix water and Jell-O; then add cream cheese. Slowly blend until smooth. Mix Dream Whip until whipped, then add sugar, beating until stiff. Add Jell-O mixture and mix well. Pour into graham cracker crust. Cool 2 or 3 hours.
Melt sugar, oleo and 1/2 cup water; cool until lukewarm. Add the yeast dissolved in 1/4 cup or less lukewarm water, the beaten egg, 1/2 cup water, 1 teaspoon salt and 3 cups flour. Mix together until smooth. Refrigerate. Remove from refrigerator about 1 hour before baking time. Shape into rolls and let rise 1 hour. Bake at 425° about 12 to 15 minutes.
Sift together flour, baking powder, salt, sugar and cocoa. Stir in milk and margarine. Blend in nuts. Spread in a 9 x 9-inch pan that has been lightly sprayed with Pam. Combine brown sugar and 1/4 cup cocoa and sprinkle over top of batter. Pour hot water over top of batter. Do not stir. Bake at 350° for 45 minutes. During baking, cake mixture rises to top and chocolate sauce settles to bottom. Invert squares of pudding on dessert plates and spoon sauce over top.
Cook for 20 to 30 minutes. Then let simmer until all the water is out. Then sit out for awhile in another container or casserole dish.
Fill jars to 1 1/2-inch from top of jar. Place in oven for 45 minutes. Place lids on jars, cool on white cloth. Do not allow lids to touch.
Make sure to drain spinach well. Beat eggs; add rest of ingredients. Pour into pie plate. Bake at 375° for 1 hour.
Brown and drain sausage. Mix soup, milk, onion, salt and pepper together. In large casserole, layer potatoes and soup mixture. Add sausage and cheese. Repeat layer again, ending with sausage. Dot with butter and bake, covered, at 350° for 1 1/2 hours. Top with cheese slices last 15 minutes of cooking time.
Microwave chicken 6 to 8 minutes on High; set aside. Cook onions and garlic in butter; add flour. Add remaining ingredients. Cook on stove top for 30 minutes. Add chicken; heat thoroughly.
Cook noodles and drain. Put noodles in a 9 x 13 x 2-inch greased pan. Brown the ground beef and onions. Add the tomato soup, garlic salt, onion salt, pepper and oregano to ground beef and pour over noodles. Cover with Cheddar cheese and Parmesan cheese. Put fresh or canned mushrooms on top, if desired. Bake 35 minutes at 350°, covered. Uncover and bake 10 more minutes.
Sift together first 5 ingredients. In a large bowl, beat eggs thoroughly and add to Crisco. Slowly add the sifted mixture, alternating with the strawberries (include juice from packages). Add vanilla and strawberry flavoring. Add the black walnuts; mix thoroughly. Spray pans with Pam and bake at 350° for 50 to 60 minutes, depending on oven and size of bread pans.
Marinate ham with combined ingredients overnight. Grill ham steak 10 minutes per side. Delicious!
Melt butter in 13 x 9-inch pan. Add in layers the remaining ingredients in the order given. Pour condensed milk over all ingredients. Do not mix. Bake for 25 to 30 minutes at 325°.
Mix together. Bake at 300° for approximately 3 hours. Cover with foil the last 1/2 hour.
Coat a large non-stick skillet with cooking spray and place over medium heat. Add onion and saute until tender. Add remaining ingredients and cover and simmer 15 minutes or until string beans are tender.	Yields about 6 servings and only 36 calories per serving.
In a food processor, grind basil and garlic. Add nuts and cheeses, then slowly add the olive oil. Blend to desired consistency, adding more olive oil if needed. Spoon into small jars and seal with melted butter. Yields about 2 cups. Pesto can also be placed and frozen in ice trays.
Place all in a large bowl. Mix the dressing in a container with lid or use the jar from the green olives.
Melt butter in saucepan over low heat. Add flour, salt and pepper. Stir until smooth. Add juice from asparagus. You may add milk to make more sauce.
In small bowl with electric mixer, beat eggs slightly. Mix in corn syrup, sugar, margarine, vanilla and salt. Stir in pecans. Pour filling into pastry shell. Bake in 400° oven for 15 minutes; reduce heat to 350° and bake 30 to 35 minutes longer. (Filling should be slightly less set in center than around edge.) Cool; if desired serve with whipped cream.
Wash and grind dried apricots. Add and boil until thickened and clear, crushed pineapple, lemon and sugar, stirring constantly. Pour into hot jars; seal. Yields 2 pints marmalade.
Add zucchini and onions to the boiling liquid. Bring to a boil again. Pack in pint jars and seal at once.