HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut elephant into bite size pieces. Add the brown gravy and bake at 465° for about 4 weeks. Salt and pepper to taste. This will serve 3,800 people. If more are expected, the rabbits may be added, but do this only if necessary, as most people do not like to find "hare" in their stew.
Sift together flour, salt and baking powder. Cut in Crisco shortening. Stir in just enough milk to make a real thick, sticky dough. Roll out pretty thin on a floured surface. Cut into squares. Drop into boiling broth. (Scatter your droppings so they don't all goo up. You can judge this by dropping according to where the boiling bubbles are.) Cook about 20 minutes. DO NOT STIR TOO MUCH (just enough to keep the dumplings from sticking to the bottom, otherwise you will break up the dumplings). Thicken broth with a mixture of flour and milk to desired consistency.
Combine vanilla wafer crumbs, sugar, cocoa and pecans. Mix well. Combine Karo syrup and rum and pour over crumb mixture. Mix well. Shape into balls and roll in coconut. Store in covered container in refrigerator.
You will need 8 to 10 (7 ounce) plastic cups. Suggested decorations: gummy worms and frogs, candy flowers, chopped nuts.
Pour undiluted soup in pan. Combine other ingredients. Cover; heat and serve piping hot on toast.
Place crackers on foil covered cookie sheet. Melt butter, margarine and sugar. Bring to boil. Boil 3 minutes. Pour mixture over crackers and sprinkle with pecans. Bake at 350° for 10 minutes. Cool. Break apart.
Combine sugar, flour, cocoa, egg yolks, milk, margarine and vanilla. Cook in double boiler until thick. Pour into pie shell. Top with stiffly beaten egg whites, sweetened to taste. Add cream of tartar to thicken. Bake at 350° until brown.
Mix together first 4 ingredients. Cook on High for 2 minutes. Stir in nuts and vanilla. Pour into greased pan. Refrigerate 1 hour.
Mix together by hand the cake mix, 2 eggs and melted butter. Pat into a well-greased and floured 9 x 12-inch pan. Set aside, then mix 2 eggs, 1 box powdered sugar and cream cheese until well blended. Pour over cake mixture. Preheat oven to 350°. Bake for 45 to 55 minutes at 350°. Remove from oven, let cool and sprinkle with 1/4 cup powdered sugar.
Combine the sugar and pineapple; bring to a boil. Dissolve gelatin in water. Add sugar and pineapple mixture. Put in	refrigerator until it begins to set, then add cheese, pecans and whipped cream.	Return to refrigerator until ready to serve.
Beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Stir in lemon and vanilla. Pour into crust. Chill 3 hours. Top with your desired amount of pie filling.
Dry bread crumbs in oven at 300° for 15 minutes. Cut a lid in pumpkin. Remove seeds and fibrous insides; discard. Rub inside of pumpkin with mixture of 1 tablespoon butter and 1/2 teaspoon salt. Cook onions in 6 tablespoons butter for 10 minutes. Stir in bread crumbs; continue stirring and cook for 10 minutes longer. Stir in 1/2 teaspoon salt, other seasonings and cheese. Put crumbs and cheese in pumpkin. Fill pumpkin with enough chicken broth to fill within 1/2-inch of top. Put pumpkin lid on.
Heat chicken, 4 cups of water, onion, bouillon and pepper to boiling in Dutch oven and reduce heat. Simmer, uncovered, 30 minutes. Add carrots and simmer 10 minutes. Mix flour and 1/2 cup water. Stir flour mixture and celery into chicken. Cook, stirring constantly, until thickened. Combine Bisquick, milk and parsley. Drop by spoonfuls onto boiling stew. Cook, uncovered, over low heat 10 minutes. Cover and cook an additional 10 minutes. Serves 4 to 6.
Cut bacon in 4ths and wrap each piece around a water chestnut. Fasten with toothpick. Bake on rack at 400° for about 10 minutes or until bacon is crisp. Pour off grease; put roll-ups into baking dish. Mix catsup and sugar; pour over rolls and return to oven for about 10 more minutes. Makes about 50 and may be served hot or cold.
Divide dough and roll out on floured table until 1/4 inch in depth. Spread with melted butter, Land of Lakes is best, and sprinkle brown sugar and cinnamon to cover. Roll dough up and cut into 3/4 inch slices or larger if desired. Place on a buttered pan, butter tops and let rise until doubled. Bake at 400 degrees for 10 minutes, or golden brown. Take out immediately and invert on another pan.
Mash tomatoes in a pan. Add flour, milk and sugar. Salt and pepper to taste. Heat until thick and creamy. Serve over biscuits.
Combine ingredients; pour into unbaked pie shell. Bake for 30 minutes at 375°.
Mix first 8 ingredients together. Beat 3 minutes at medium speed. Grease and flour the bottom only of a 9 x 3-inch loaf pan. Pour batter into pan.
Mix pudding and milk. Stir in Cool Whip. In a 9 x 13-inch pan, layer graham crackers, 1/2 pudding mixture, layer of graham crackers, other 1/2 of pudding mixture and graham crackers. Spread the chocolate fudge icing over top layer of graham crackers. Cover and refrigerate overnight.
Skin turkey, slice meat across grain, as thin as possible. Salt and pepper slices, coat with flour. Heat oil and butter in large skillet. Lightly brown slices, a few at a time, pour off fat, return meat to skillet. Add Marsala, thyme and oregano; cook until almost dry, turning slices gently as they cook (about 10 minutes). Saute mushrooms in 2 tablespoons butter, add to turkey. Add beef broth. Cook turkey over gentle heat until almost dry. Beat egg yolk with cream, remove skillet from heat. Pour cream mixture over turkey slices, turn gently to glaze. Makes 6 servings.
Set oven control at broil and/or 550°. Broil kabobs 3 inches from heat 5 to 8 minutes, turning once and basting with butter.
*Note: The number 8 is variable, depending on how many you're having for dinner.
Mix the jello and the hot water together. Add the remaining ingredients. Let stand until well congealed in refrigerator. This is very good and it is very filling.
Mix all ingredients together and pour into a greased casserole dish. Mixture will be sloppy. Bake in a 350° oven for 1 hour or until firm and crusty. Serves 4.
Beat together sugar, oil and eggs. Add pumpkin and mix well. Sift together flour, baking powder, cloves, salt, baking soda, nutmeg, allspice and cinnamon; mix with first 4 ingredients. Then add walnuts and raisins. Bake in 4 loaf pans at 350° for 1 hour (metal pans, 50 minutes).
Pour into crust and bake at 350° for 40 to 45 minutes. Let set 10 minutes before serving.
Brown sausage in skillet; drain. Cut into small pieces. Add onion to skillet and cook until soft. Combine onion with sausage and sprinkle over bottom of pastry shell. Sprinkle on cheese. Combine egg, salt, light cream and milk. Beat slightly. Pour over ingredients in pastry shell. Bake in preheated 375° oven for 40 to 45 minutes. Serves 6.
Brown steak, salt and pepper, then add onions and mushrooms. Cook 5 minutes. Add broth and simmer for 45 to 60 minutes or until tender. Blend sour cream and 2 tablespoons flour together. Stir in broth. Cook and stir constantly until thickened and serve over rice or noodles.
Turn oven on to 400°. Put pie into oven, then turn down to 350°. Place a sheet of foil on top, then bake until center is firm.
Combine peanut butter, milk powder, honey and vanilla in mixing bowl. Next, mix ingredients with spoon.
Dissolve yeast in warm water, stir in sugar, salt, shortening and egg. Mix flour in until dough is easy to handle. No kneading necessary. Grease top of dough and put in refrigerator before using. Shape about 2 hours before serving. Bake at 400 degrees for 12 to 15 minutes.
For brine, bring first 3 ingredients to boil. In cold water, wash about 30 (4-inch) pickling cucumbers. Pack in quart jars. Add spices to each quart jar. Pour hot brine over cucumbers to within 1/2-inch of top. Immediately adjust covers. Process 20 minutes in boiling water bath. Makes about 6 quarts.
Place peach slices in an 8 x 8-inch square pan. Cream the butter and 3/4 cup sugar. Combine flour, baking powder and salt. Add to creamed mixture alternately with milk. Spoon mixture over fruit. Sift together 1 cup sugar, cornstarch and nutmeg. Sprinkle over batter. Pour water over top. Bake at 350° for 60 minutes. Makes 6 servings.
Combine margarine, salt and peanut butter; mix well. Add sugars gradually and cream. Add eggs and milk; mix well. Add flour and soda. Drop from teaspoon on greased cookie sheet. Press top lightly with fork to flatten slightly. Bake at 325° for 15 to 20 minutes. Yield: 5 dozen.
Mix sugar, sour cream and coconut. Let stand while making layers. Put between cake layers and refrigerate or mix together overnight. Put between layers next day.
Scald milk; stir in sugar, salt and oleo.	Cool to lukewarm. Measure warm water into large bowl. Crumble yeast; stir until dissolved. Add lukewarm milk mixture, egg (beaten) and 2 cups flour. Beat until smooth; stir in enough remaining flour to make a soft dough. Cover and let rise in warm place until double in bulk, about 30 minutes.	Punch down and shape into 2 dozen rolls. Place on greased baking cake pans or muffin cups. Cover. Let	rise in warm place until doubled in bulk, about 30 minutes. Bake in hot oven at 400° about 15 minutes or so.
Dissolve jello in hot water. Stir in whole cranberry sauce and ginger ale. Pour into an 8 x 8-inch pan. Chill until firm. Cut into squares. Place on lettuce leaf; garnish with sour cream, mixed with a dash of cinnamon.
Boil all ingredients	(except pecans) to a soft ball stage (230°). Let cool	a few minutes and stir until mixture begins to look creamy, then add pecan halves. Mix well with wooden spoon. When hard, turn	out on an oiled sheet or wax paper and break apart.
In medium size mixing bowl mash the hot pulp of baked potato with a fork. Add the sugar and blend well. (If the pulp is not hot enough to melt sugar, place bowl in larger bowl with hot water.) Add vanilla and coconut; work into mixture thoroughly. Form dough into small rounds and roll each one in cinnamon lightly.
Brown beef and onion in oil. Stir in flour and add seasonings. Add tomato sauce and 2 cups of the liquid the beans were cooked in. Simmer about 45 minutes. Add beans and simmer until flavors blend.
Crumble beef into a microwave safe colander; place colander in a 9-inch pie plate. Cover with wax paper; microwave at High 5 to 6 minutes or until meat is no longer pink, stirring after 3 minutes. Combine beef, sauce, water and wine. Spread 1/3 of mixture in a lightly greased 12 x 8 x 2-inch baking dish. Arrange 4 lasagna noodles on sauce. Layer 1 cup cottage cheese and 1 cup Mozzarella cheese over noodles. Spoon 1/2 of remaining sauce over cheese. Repeat process again. Sprinkle with Parmesan. Cover with plastic wrap, folding back one corner for steam to escape. Microwave at Medium 32 to 35 minutes, give dish half-turn after 15 minutes. Uncover and sprinkle with remaining Mozzarella cheese and microwave for 2 minutes. Yields 6 large servings.
Mix beef, crumbs, egg and salt; shape into 50 meatballs. Place in a shallow baking pan (13 x 9 x 2-inch). Bake until browned; turn once. Spoon off fat.
Have all ingredients at room temperature. Cream margarine and sugar; add eggs, 1 at a time. Add Wesson oil, then gradually add flour and buttermilk, alternating flour with milk.
Dissolve yeast in water. Melt oleo in milk and cool. Beat eggs and add to yeast, then add milk and oleo. Add dry ingredients gradually and place in greased bowl. Cover tightly and refrigerate. When ready to cook, pinch off in biscuit size pieces. Pat out and put on greased pan. Cook at 350° to 400° for 15 to 20 minutes. Will keep in icebox for 4 to 5 days. Do not wait for them to raise.
Combine flour, sugar and milk. Add butter and egg. Mix well! Pour over top of desired fruit that has been placed in baking pan. Bake at 350° for 30 minutes.
Brown hamburger. Drain fat. Add Prego and simmer. Cook noodles as directed. Layer noodles, sauce and cheese. Finish with cheese. Bake at 350° for 30 minutes.
Mix all ingredients together in a large bowl. Chill 2 to 3 hours. Serves 6.
Saute the onion in the oil 5 minutes. Add the water; bring to a boil. Mix in the tomatoes, cabbage, salt and pepper. Bring to a boil again and cook over low heat 1 1/4 hours, or until cabbage is tender. Taste for seasoning. Stir in the parsley. Serve with sauteed bread. Beef bone or ham bone or chunks may be added for richer taste. Also soup is very good if served with melted Gruyere or Mozzarella cheese on top with toasted croutons.
Cream butter and sugar; add eggs and beat until light and fluffy. Add almond extract. Stir in flour and baking powder. Mix until smooth. Turn mixture into a greased 9 x 13-inch pan. Spoon pie filling onto batter in 16 spots. Bake at 350° for 45 to 50 minutes or until golden and cake tests done. Filling will sink into cake while baking. Blueberry filling may be used.
Heat oil and butter in large skillet. Add squash, onion and garlic and saute until vegetables are crisp-tender. Combine beaten eggs, cheeses, dill, salt and pepper. Transfer vegetables to buttered 8-inch square baking dish. Pour egg mixture over. Bake at 350° for 25 to 30 minutes or until set. Makes 6 to 8 servings.
Cream together margarine or shortening and sugars. Add eggs. Mix in dry ingredients, then cereals and chocolate chips or raisins. Drop by teaspoon on greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Blend mayonnaise and water. Add remaining ingredients except noodles and eggs. Pour into casserole dish and bake at 350° for 20 minutes. Garnish with sliced eggs and Chinese noodles.
Season okra with salt and cayenne pepper to taste. Combine flour and cornmeal and season with more salt and cayenne pepper. Dip okra into egg batter and then into flour and cornmeal mixture.
Grind the cranberries and let stand overnight. Add sugar. Before serving, add celery, marshmallows and pecans and mix. Fold in the whipping cream and serve.
Crush cookies between 2 layers of wax paper to about 1/4 inch size. Mix with melted margarine. Put in a greased 9 x 13-inch pan. Chill. Slice ice cream and spread over the cookie crust. Freeze hard.
Preheat oven to 425°. Brown sausage with onion and drain. Combine meal, eggs, corn, milk and oil. Pour half of mixture into large iron skillet or greased oblong pan. Sprinkle sausage mixture and cheese over batter. Pour remaining batter on top. Bake 35 to 40 minutes.
Sift dry ingredients together. Beat eggs. Add butter, orange juice, milk and orange rind. Mix well. Pour liquid mixture into dry ingredients and stir only until well moistened. Carefully fold in nuts and blueberries. Pour into 5 x 9-inch buttered and floured loaf pan. Bake at 350° approximately 60 minutes or until toothpick stuck in center comes out clean. Let set 10 minutes before removing from pan. Cool on rack. Wrap and refrigerate overnight before slicing.
Pound the steak thoroughly and cut into serving pieces. Mix eggs and milk. Dip meat into egg mixture, then into cracker crumbs. Handle carefully so all the coating stays on the meat. Heat the fat in a large skillet. Brown meat on both sides in the hot fat. Cover tightly and cook over very low heat for 45 to 60 minutes.
Brown beef and onion in 12-inch skillet. Add tomato juice, Worcestershire sauce, vinegar, salt, pepper, mustard and macaroni. Bring to a boil. Reduce heat. Cover and simmer 20 minutes or until macaroni is tender. Stir occasionally during cooking.
Butter sides and bottom of glass baking dish. Combine all ingredients in baking dish. Bake, covered, in a 350° oven for 30 to 45 minutes.
In a 5-quart Dutch oven or saucepot over high heat, cook ground beef, onion, celery and cabbage, stirring carefully so that meat stays in chunks, until all pan juices evaporate and meat and vegetables are lightly browned (about 10 minutes). Add tomatoes, garbanzo beans and corn with all their liquid, zucchini, macaroni, bouillon, basil leaves and water. Over high heat, heat to boiling, stirring to break up tomatoes. Reduce heat to low, cover and simmer 8 to 10 minutes, until macaroni and vegetables are tender.
Cut zucchini in half lengthwise and cut into slices about 1/2-inch thick. In a large frying pan, heat 1 tablespoon of the oil and 1 tablespoon of butter over medium-high heat. Add half the zucchini and brown on both sides. Add the remaining oil and butter; saute the rest of the zucchini. Remove with slotted spoon.
Cut meat into small pieces. Add onion, celery, salt, pepper and a little water. Cook until tender. Take meat out of liquid and let cool. Remove any bones. To the liquid, add vegetables, barley, tomato paste and tomato sauce. Put meat back into liquid and cook on simmer until vegetables and barley are tender. Add water as needed. Cook and drain macaroni noodles and add to soup while simmering.
Put water and gelatin in saucepan. Place over direct heat and stir until dissolved or mixture is clear. In medium size bowl, combine condensed milk and lemon juice. Stir in gelatin mixture. Fold in sour cream. Mix in 1 1/4 cups of the pie filling. Turn into crust. Refrigerate 2 to 3 hours. Garnish pie top with remaining chilled pie filling.
Mix soup, milk, soy sauce and pepper in casserole dish. Stir in green beans and 1/2 can of French fried onions. Cook at 350° for 25 minutes. Stir and add the rest of onions on top. Cook 5 more minutes.
Mix sugar and cocoa in large bowl. Add milk and margarine. Do not stir. Microwave for 2 minutes. Stir just until creamy. Add vanilla and chopped nuts. Stir until blended. Pour into greased 9-inch square pan. Refrigerate for 1 hour. Cut into squares.
Cream the margarine, oil, both sugars, egg and vanilla together. Add all dry ingredients to oil/sugar mixture. Mix well. Drop from teaspoon 2-inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Do not overbake! Remove immediately from cookie sheet.
Discard liver, gizzard and innards if desired. Boil chicken in a large covered pot until done, about 1 1/2 hours, with a sprinkling of celery salt and/or garlic powder if you like. Pour off chicken liquid (broth) and measure. Cool chicken slightly; strip of bones and skin. Measure 1 part rice for 2 parts broth, i.e., if you have 4 cups of broth, measure 2 cups rice. Cut up sausage into 1/2-inch chunks. Replace chicken, rice, broth and sausage into pot and cover. Bring everything to a boil, then reduce heat to low. Don't lift lid for 30 minutes at least, then check to see if rice is done. If not, continue simmering until rice is done. Ask anyone for other variations!
Dissolve gelatin and sugar in 1/2 gallon of boiling water. Cool. Add lemon juice, pineapple juice and 2 gallons of water. Freeze overnight. Add ginger ale just before serving.
Melt oleo and marshmallows together; when hot, add green food coloring. Pour over corn flakes. Mix well. Spoon into a plate in a wreath design and decorate with red hots. (Can put a candle in center.)
Combine or mix tortilla flour with warm water. Slowly swift until it becomes a dough (not too sticky). Make round balls, then roll out into any shape no bigger than the size of an interior coffee cup. Preheat pan with vegetable oil, low to medium heat. Lay dough inside pan. Cook until one side is brown, then flip over and cook the other side until brown. Combine sugar and cinnamon on another plate; mix with fork. When tortilla is cooked, place on top of sugar and cinnamon. Sprinkle both sides of tortilla well; remove. Ready to eat.
Melt oleo. Cook celery, onions and bell pepper slowly for 40 minutes or until done. Add seasoned crawfish tails and cook slowly for 40 minutes. Add parsley with crawfish tails. Add green onions during the last 10 minutes. Add cornstarch to thicken just before adding green onions. Add lemon juice. Let set for a few minutes. Serve over cooked rice. May use shrimp.
Place margarine, sugar, milk and cocoa in a saucepan and bring to a hard boil. Remove from heat and add oatmeal, peanut butter, vanilla, salt and flour. Stir until well blended. Press in pan smoothly. Let cool. Cut into squares. You may add chopped peanuts, if desired.
Sweat the onion in butter until tender. Add the garlic and sweat briefly. Add the flour, making a roux, stirring constantly for 5 minutes, until it's golden. Add the beer and let simmer for 1/2 hour. Add the cheese and let it melt in. Add the cream and let the soup continue to warm, just to a simmer. Do not let it boil. Add the julienne peppers. Add the dry mustard, Tabasco and Worcestershire sauce to taste. Add salt and white pepper to taste. Makes 8 servings.
Cut meat in bite-size pieces. Brown in butter. Season with salt, pepper and Accent. Remove.
Combine first 6 ingredients in food processor. Freeze fatback prior to grinding. After all ingredients are ground up, add a dash of allspice and basil leaves. Makes about 6 quarts.
Preheat oven to 450° for metal 9 x 13 x 2 baking pan (reduce heat 25° for glass pan). Melt butter in pan in oven until butter is bubbling. Mix remaining ingredients together and pour into hot butter. Bake 15 to 20 minutes or until golden brown. Serve immediately with syrup, jam, powdered sugar, etc. for breakfast.
Preheat oven to 325°. Grease a 9-inch square pan on sides and bottom. Melt margarine. Mix with other ingredients. Bake for 25 to 30 minutes.
Pour boiling water over oats, sugar and salt. Let stand until lukewarm. Dissolve yeast in 1/4 cup warm water and add to oats mixture. Beat in flour; knead until smooth. Let double in bulk. Shape in 2 loaves and place in greased pans. Let double again. Bake at 350° for 45 to 60 minutes. Brush tops with butter or margarine.
Preheat oven to 350°. Beat together shortening, sugar, eggs, water and vanilla until creamy. Combine flour, salt and soda. Add to mixture. Add raisins and oats. Mix well. Drop by spoonful onto ungreased cookie sheets. Bake 12 to 15 minutes. Makes 5 dozen. 15 minutes.
Chop broccoli and onion. Place in large bowl. Add shredded cheese, bacon bits, salad dressing, sugar and vinegar. Stir together. Cover and refrigerate overnight. Serves 8 to 10.
Mix cucumbers, onions and green pepper. Pour salt on top; let sit 1 hour. Rinse well. Mix remaining ingredients; pour over cucumbers. Place in jars or large bowl; store in refrigerator.
Cream sugar and shortening with mixer. Add egg. Cream again. Mash bananas and add. Cream. Mix slowly while adding oatmeal. Combine flour, salt, soda, cinnamon and nutmeg. Fold into creamed ingredients. Add pecans. Spoon onto greased cookie sheet and bake at 400° for 12 to 14 minutes or until golden brown. Cool completely. Store in tight container to keep moist.
Beat all ingredients, except 1/2 cup sugar and 2 teaspoons cinnamon, for 8 minutes at high speed. Mix 1/2 cup sugar and the cinnamon. Layer batter and sugar-cinnamon mixture in 2 greased loaf pans. Bake for 40 minutes at 350°.
Mix together refried beans, green chilies and taco seasoning mix. Spread on a 12 inch round platter. Blend avocados, lemon juice and 1/2 c. taco sauce until smooth. Spread on top of bean mixture. Spread sour cream on top of avocado mixture. Top with shredded lettuce, cheese, taco sauce and olive slices. Serve with tortilla chips.
Cook flour, salt, cream of tartar and oil over medium heat until it thickens. Add food coloring and knead when cool. Store in an airtight container.
Brown the ground beef with diced onion. Drain off fat. Put all ingredients in pot. Bring to a boil and then simmer 1 hour.
Place ingredients in a large bowl in the order listed. Mix mayonnaise and sugar thoroughly and place on top of pea layer. Spread it on like frosting. Sprinkle the cheese on top. Cover and refrigerate overnight.
Mix buttermilk and pudding mix until smooth. Add fruit and fold in Cool Whip. Makes a huge salad. Half of recipe is enough for a family.
Thaw fish if frozen. Cut fish into 1-inch pieces. To make marinade: combine oil, soy sauce, scallions, garlic, brown sugar, dried mustard and black pepper. Place fish pieces in marinade. Cover and let stand at room temperature for 1 hour.
Combine flour, soda, salt and spices. Set aside. In large mixing bowl, beat margarine with electric mixer on low speed to soften. Gradually add 1 cup sugar, beating until fluffy. Add egg and molasses, beating well. Stir in dry ingredients.
Marinate chicken in other ingredients in Ziploc bag for several hours. Grill 7 minutes on each side over medium heat.