HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown chops in lard or Crisco. Spread rice in bottom of rectangular baking dish (13 1/2 x 9 x 2-inch). Reserve 1 tablespoon of seasonings from envelope of onion soup mix and sprinkle remaining seasonings and bits of onion over rice. Drain mushrooms, reserving liquid and distribute mushrooms and pimento over rice. Add hot water to reserved mushroom liquid to total 3 cups liquid and pour over rice. Arrange browned chops on top of rice mixture and sprinkle chops with reserved seasonings. Cover tightly with foil and bake in 350° oven for 45 minutes to 1 hour. Serves 6.
Do not skin tomatoes; cut in quarters and place in heavy pot with celery, green pepper and bay leaves. Cover tightly and cook on low to medium heat without adding water. Put through sieve, add all the rest of the ingredients and bring to a boil. Serves about 6.
Mix cracker crumbs, butter and 4 tablespoons of sugar. Press into a 9 x 13-inch pan, reserving 1/2 cup for topping whipped cream. Add remaining sugar. Fold in marshmallows and spread on crust base. Over this, spread cherry pie mix, then remainder of crumbs. Refrigerate overnight.
Line baking pan with aluminum foil so it is easier to clean. Place chicken wing pieces in a single layer in pan. Mix together other ingredients and pour over wings. Cover with foil, shiny side to chicken. Bake at 375° for 1 hour. Uncover and allow to brown for a half hour longer.
Place chicken in oven dish, mix other ingredients and pour over the chicken. Bake for 1 1/2 to 2 hours at 350°. Serve over rice or noodles.
Mix all together. Pour into greased pan. Bake at 350° for 30 minutes or until light brown. Servings: 10 to 12. Add some whipped cream on top and enjoy.
Mix all ingredients together. Cook on 300° wrapped in aluminum foil. Uncover and brown. Cook about 1 hour.
Put filling in a greased 9 x 13-inch pan. Layer pineapple over filling. Spread dry cake mix over pineapple. Pour melted butter over dry cake mix. Bake at 350° for about 1 hour.
First get a big frying pan and put 2 tablespoons of butter in it. Fry on medium to high until melted. Then slice potatoes thin and put into frypan. Proceed to slicing the mushrooms, peppers and onion. Put these in pan also. Add salt and pepper and Creole seasoning. Cover for 10 minutes. Then add last 2 tablespoons of butter.
Cream oleo and shortening. Cream in sugar. Beat in eggs, one at a time. Add flour. Stir in milk and lemon extract. Pour into Bundt pan sprayed with cooking spray. Bake 1 hour and 45 minutes. Mix together powdered sugar and lemon juice. Glaze cake.
Combine first 5 ingredients; let set until jelled. Whip the Dream Whip as directed on the package and fold into the jelled mixture. In a 9 x 13-inch pan, crumble 1/2 of an angel food cake. Cover with half of the gelatine mixture. Repeat. Cover with Cool Whip. Sprinkle coconut on top. Refrigerate for at least 24 hours. Serves 15. Rich, but delicious!
Blanch corn 2 minutes. Drop into cold water before cutting from cob. Chop peppers and cabbage. Cook all together for 20 minutes. After you pack in jars, simmer for 25 minutes.
Dissolve and set aside the water and yeast. Mix with dough hook the wheat flour, sugar, milk and salt. Add applesauce and yeast water from above. Mix in 2 cups flour. Cover with plastic wrap; place in warm oven 15 to 30 minutes. Knead 5 to 10 minutes. Form into loaves. Place in lightly greased pans, covered with plastic wrap. Let rise in warm oven 15 to 20 minutes, not above the top of the pan. Turn on oven to 325°; bake 25 to 30 minutes for small pans.
Combine flour(s), cornmeal, baking powder and salt. Make a well in the center of the dry mixture and add the egg. Stir in the buttermilk and mix. Spray an 8 x 8 x 2-inch baking tin with nonstick cooking spray. Spread batter evenly in pan. Bake 25 to 30 minutes in a 425° oven.
Mix together sugar, butter, eggs, flour, soda, allspice, cinnamon and diced apples. Batter will be stiff.
Mix all but the parsley and pecans (use beaters or hand--DO NOT use food processor). Chill for several hours. Roll into ball shape. MIx parsley with the pecans and roll the salmon ball mixture in them until coated. Return to refrigerator. Serve with crackers.
In a bowl, combine flour, sugar, cocoa, baking powder and salt. Combine eggs and butter and add to dry ingredients and mix well. Stir in chips. Transfer to a greased 9 X 13 baking pan and bake at 350 degrees for 25 -30 minutes. Immediately sprinkle with candy bar pieces and cool. Cut into bars.
Brown hamburger with salad oil and cloves of garlic. Add tomato sauce, tomatoes, salt, oregano and pepper. Cover and simmer 15 to 20 minutes.
Cook squash until tender. Mix together squash, onion, oleo, salt and pepper. Mix together eggs and milk in a baking dish. Put half of squash mixture, 1/2 cracker crumbs and 1/2 cheese. Pour 1/2 of milk and egg mixture over squash. Repeat layers. Cook for 30 to 45 minutes at 350°.
Mix ground beef, crumbs, onion, milk, egg and next 4 season ings. Gently shape into 1-inch balls. Melt shortening in a large skillet; brown meatballs. Remove meatballs from skillet; drain fat. Heat chili sauce and grape jelly in skillet until jelly is melted, stirring constantly. Add meatballs and stir until coated. Simmer 30 minutes. Serve hot in a chafing dish. Makes 5 dozen.
Mix 2 cups sugar and eggs, then 1/4 cup hot water. Mix can milk and flour together, then add to egg mixture, then add vanilla. Pour into ice cream freezer and add whole milk.
Combine the flour and cornmeal; stir in the chopped onion. Beat together the egg and buttermilk; add to dry ingredients. Mix together and drop by rounded teaspoonfuls into hot oil. Fry 3 to 4 minutes or until brown. Makes about 2 dozen.
Line a 15 1/2 x 10 1/2-inch pan with wax paper. Have 60 (1-inch) fluted foil candy cups ready. Beat peanut butter, margarine and vanilla in a medium size bowl until blended. Stir in sugar until well blended. Roll a level 1/2 teaspoon mix into balls. Place on prepared pan and refrigerate.
Mix brown sugar, flour, salt and pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger and 1/4 teaspoon cloves). Add canned pumpkin, Pet milk, egg and molasses; beat until smooth. Pour into deep 9-inch pie pan lined with unbaked pastry. Bake 15 minutes at 450°, then reduce heat to slow 325° and bake until firm or about 40 minutes.
Mash potatoes and mix in all ingredients. Pour into casserole dish and sprinkle with topping. Bake at 325° for 25 to 30 minutes.
Gently fold cottage cheese, crushed pineapple and dry gelatin into prepared whipped topping. Cover and refrigerate until thoroughly chilled. Spoon into individual serving dishes and garnish each serving with strawberry slices and mint, if desired.
In food processor, pulse three times with metal blade, then run continuously to chop the frozen berries finely. Add yogurt, lemon juice and sugar. Run until smooth and creamy. Serve immediately. Makes about 1 pint.
Combine caramels and milk in top of double boiler. Heat until caramels melt, stirring occasionally. Beat with a wooden spoon until creamy. Add pecans; stir well to combine. Drop by teaspoon onto buttered wax paper. Let stand 15 minutes. Combine chocolate bar and paraffin in top of double boiler; heat until melted and smooth, stirring occasionally. Dip each fritter into chocolate with a toothpick. Place on waxed paper to cool. Yields 4 dozen.
Cook about 1 quart cut up zucchini or yellow squash until tender. Drain and chop coarsely. In a small skillet, cook a large chopped onion in butter until soft. Add 1/2 cup cream and 5 or 6 saltines or some bread crumbs. Combine squash and onion mixture; salt and pepper to taste. Pour into greased casserole; cover with bread crumbs. Bake at 350° until crumbs are brown.
Sift together flour, salt and baking powder. Add raisins and milk. Mix and place in greased baking dish. Mix brown sugar, boiling water and butter. Pour over batter and bake at 350° for 30 to 40 minutes.
Combine first 3 ingredients and bring to a boil. Add nuts. When mixture darkens a bit, add butter. When mixture starts to boil and become brown, remove from heat. Add salt and baking soda, mixing well. Pour immediately into buttered pans and pound to get air bubbles out. When cool, remove from pans.
Arrange spinach in a large bowl. Top with remaining ingredients. Serve accompanied by Maxwell's Spinach Salad Dressing. Serves 1 large salad.
Combine all ingredients (except pie crust) in large mixing bowl. Beat at medium speed until well blended. Put in pie crust. Let set in refrigerator until ready to serve.
Combine first 6 ingredients and bring to a boil. Reduce heat and add beaten eggs. Cook until thick. Beat in salad dressing. Toss together with other ingredients. Chill.
Wash and drain meat. In a large black iron pot, heat oil. Add rabbit, frying until dark brown. Add vegetables, browning while stirring. Add all other ingredients, stirring. Place cornstarch in a cup. Add cold water slowly, stirring to a thick paste. Stir paste into pot. Add water for correct consistency. Serve rabbit and sauce over hot rice.
Pare hard ripe fruit. Leave whole. Boil sugar, spices, water and vinegar. Add peaches and cook until tender. Pack peaches into hot jars. Pour boiling syrup over peaches. Process 10 minutes in hot water bath or put into freezer containers and freeze.
Soak beans overnight in cold water. Drain. Pour into pan and cover with 2-inches of cold water. Simmer beans until tender and drain. Saute onions in 4 tablespoons of butter until soft. Melt remaining butter in separate heavy pan. Stir in cooked onion, then add broth and half and half, whisking constantly. Bring to boil and simmer 5 minutes. Stir in Tabasco, chili powder, cumin, salt and white pepper. Add beans, chilies, chicken and cheese. Simmer, stirring, for 20 minutes. Stir sour cream into chili before serving.
Chop up fruit; mix up chocolate or vanilla pudding according to directions on box. Put sprinkles on top of pudding. Dip fruit and enjoy.
Pour water over oats and butter. Let stand for 20 minutes. Stir in sugar, eggs, flour, salt and soda, then stir in spices. Bake at 350° for 45 minutes.
Cook chicken. Cool, debone and chop. Saute onion and celery. Mix chicken, onion and celery with soups, sour cream and almonds. Put in casserole.
Preheat the oven to 325°. Grind the beef, salt pork, and bread together twice using a meat grinder or food processor. Combine with the egg, sugar, allspice, nutmeg, salt and pepper. Shape into 1 inch balls. Melt the shortening in a skillet and brown the meatballs. Transfer to a shallow casserole, pour on the beef broth, cover with foil, and bake for 45 minutes. Add the cream and cook without a cover for 15 minutes more.
Melt butter. Stir in flour, chili powder, garlic and onion salt, catsup and tomatoes. Add milk. Add Velveeta. Cook until thickened.
Mix sugar and cocoa. Stir in beaten eggs. Add melted oleo, vanilla and milk. Pour into raw pie crust. Sprinkle nuts on top. Bake at 350° for 30 to 40 minutes.
Dissolve gelatin in boiling water. Dissolve Kool-Aid in water. Add sugar and stir in gelatin mixture. Add pineapple juice. Refrigerate. Add beverage before serving. Add sherbet last. May use vanilla ice cream. Serves 35.
Mix together and make ball. Roll in 1 cup crushed pecans on wax paper to store.
Beat 3 egg whites stiff. Set aside. Mix sugar, crushed crackers fine, chopped nuts and baking powder. Mix into egg whites. Melt butter into 8-inch pie pan. Then pour mixture into pan to make crust.	Double recipe for 9 x 13 pan. Cook 30 minutes at 325°. Top crust with peaches. Finish with Cool Whip over peaches.
Mince the salmon with a fork. Add eggs and other ingredients. Make into a loaf and put into a greased loaf pan to bake. Bake 30 minutes at 350°. The rest of the celery soup can be diluted and used as a sauce.
Combine the white chocolate and water, stirring until chocolate melts. Set aside. Cream the butter; gradually add the sugar, beating well at medium speed of electric mixer. Add the egg yolks, one at a time, beating well after each addition. Stir in the white chocolate mixture and the vanilla. Combine the cake flour and soda; add to chocolate mixture, alternately with the buttermilk, beginning and ending with the flour mixture. Beat the egg whites (which should be at room temperature).
Brown sausage, drain and set aside. Blend flour and black pepper into drippings and cook over medium heat, stirring constantly, until lightly browned. Gradually add milk; cook until thickened. Add cut-up sausage. Serve warm.
Alternate slices of sweet potatoes and orange slices in layers, ending with potatoes. Combine remaining 4 ingredients in bowl. Mix well. Pour over sweet potatoes. Bake at 350° for 30 minutes. Yields 12 servings.
Mix butter, eggs and sugar well. Add flour, vanilla, baking soda, salt and cinnamon. Mix well. Add apples. Batter will be very stiff and will absorb moisture from apples. Bake in an ungreased Bundt pan at 350° for 1 hour.
Coat meat in 2 tablespoons of flour, 1/4 teaspoon salt and a dash of pepper. Shake in bag. Brown. Add onion and garlic and cook for 3 minutes. Add gravy, mushrooms, basil and water. Cover and simmer 45 to 50 minutes, or until meat is tender.
Mix all ingredients. Pour into a well-greased 2 quart casserole dish. Bake at 350° for 55 minutes.
Beat together the oil and oleo, then add the sugars. Beat and add the egg and then the remaining ingredients. Mix well and make into small balls and flatten with a fork. Drop on ungreased cookie sheet and bake for 12 minutes at 350°.
Combine peanuts, sugar and karo. Cook until peanuts crackle and syrup darkens. Remove from heat. Add baking soda and stir. Pour into buttered pan.
Mix flour and Crisco until it is like corn meal. Add water, salt and baking powder. Mix until it all becomes a ball. Roll into crusts. It makes 3 large pie crusts, plus one 9-inch!
Mix all ingredients, except chips and nuts, on low speed until mixed. Beat 2 minutes on medium speed. Stir in chips and nuts. Pour into tube pan that has been greased and floured. Bake at 350° for 50 to 60 minutes. Cool before turning it out.
Pare and slice 4 medium potatoes. Place in medium size casserole dish. Lightly season with salt and pepper.	In mixing bowl, mix soup and milk. Fry pork chops until golden brown. Drain chops on paper towel and arrange over potatoes. Bake at 350° for 1 hour.
Make jello as directed on box. Line a bowl with a small amount of pudding. Add a layer of banana slices and top with a layer of Nilla Wafers. Repeat layers, ending with pudding on top. Cover with Cool Whip and chill before serving.
Combine all the ingredients in a casserole. Bake, uncovered, 3 hours at 300°. During the first hour, stir 3 times with a fork so rice won't settle. After first hour, stir in 1/2 cup raisins, dates or figs.
Combine 1/2 teaspoon salt, 1/2 teaspoon pepper and flour. Dredge chicken with flour mixture; brown on both sides in oil in a Dutch oven. Add beef consomme; cover and cook 15 to 20 minutes.
Cook steak in oil in large heavy skillet over medium-high heat, stirring continually, until browned. Sprinkle flour over beef and stir thoroughly. Add onion and remaining ingredients. Bring to boil over medium heat. Reduce heat and simmer, uncovered, for 40 minutes or until meat is tender and sauce is thickened. Serve mixture in flour tortillas. Yields 4 cups.
Beat egg whites, 1 cup sugar and baking powder well. Add Ritz crackers, nuts and vanilla. Bake in greased metal pie plate approximately 50 minutes at 300°. Whip cream, vanilla and 2 teaspoons sugar. Cover top and chill until served.
Layer all on double sheets of heavy-duty foil. Cook on campfire 30 minutes. Turn and cook 20 to 30 minutes.
In a mixing bowl, cream butter and sugar. Beat in egg whites and vanilla. Combine flour, baking powder and soda; gradually add to the creamed mixture. Chill. Roll into 1/2 inch balls, then roll in sugar. Place on baking sheet, flatten with fork or fancy glass bottom. Bake at 350° until lightly brown.
Mix sugar with cream cheese. Add the sour cream, whipped topping and vanilla. Mix thoroughly and pour into the pie shell. Refrigerate for several hours. Serves 10.
Combine sugar, coconut, milk and nuts. Stir with wooden spoon until blended well. Cover and refrigerate until firm, about 3 hours. Put additional coconut in bowl. Roll into 1-inch balls and roll ball into coconut. Place on cookie sheets and refrigerate for 8 hours.
In small bowl, combine dried beef, cream cheese, horseradish and dry mustard (using half of finely ground dried beef, saving other half for rolling). Mix well. Shape into 50 (3/4-inch) balls. Roll each ball in dried beef. Cover and refrigerate 2 hours. To serve insert one pretzel stick into each ball. Balls can be made ahead and frozen until needed. Allow to thaw completely before inserting pretzel stick.
Dissolve yeast in warm water. Stir in remaining dough ingredients; beat vigorously about 20 strokes. Allow dough to rest 5 minutes; then roll out your dough for your pizza.
Melt butter in a large soup pot. Add onions and wilt over medium-low heat, covered, 10 minutes. Stir occasionally. Sprinkle sugar over onions; toss. Cook, uncovered, until caramelized, 10 minutes. Salt and pepper. Add 3 cups of stock; simmer, uncovered, over medium heat for 15 minutes. Add remaining 3 cups of stock and wine. Cook until rich in taste, about 30 to 40 minutes.
Mix melted butter and cookie crumbs together (use enough butter so crumbs hold together). Press into 9 x 13-inch pan. Combine ice cream, creme de menthe and food coloring. Pour over crust and refrigerate.
Saute onions in a little margarine until limp in a large pan. Add broccoli with a little water. Cook until broccoli is done. Add bouillon cube to soup. Add beans and approximately 3 to 4 cups. Cook until things are good and hot. Thicken with flour and continue cooking until desired consistency.
Soak the beans in water for 3 to 4 hours or overnight. Wash them into a 6-quart stockpot; just cover with water. Add salt to taste (may take 2 to 3 teaspoons). Cover with lid; cook until tender. Add more water during cooking, if necessary. Add enough milk to make it soupy. Add the onions. A cup of diced celery or cooked spinach enhances it, too. Add a cup of tomato soup, plain tomato juice or even catsup, but use less of this. Sprinkle in some Accent and garlic powder seasoning (a teaspoon or more of each according to your preference). Let simmer for 20 to 30 minutes. If the milk doesn't get a little thickish, rub some softened butter in with 2 tablespoons flour to make a paste. Add a bit of bean liquid and stir, then pour back into the pot.
In a skillet, cook onion, celery and ground beef until the meat is brown and the vegetables are tender; drain. Stir in salt and pepper. Spoon mixture into a greased 12 x 8 x 2-inch baking dish. Spread soup over meat mixture. Top with frozen potatoes.
In large bowl, sift together flour, baking powder, sugar and salt. Add buttermilk, the egg and 1 tablespoon oil. (Lumps are ok.) Let batter stand, covered, in refrigerator for at least 1 hour. If necessary, thin with extra buttermilk after resting.
Cream sugar, oil, egg and applesauce. Blend in dry ingredients. Add water, raisins and pecans. Pour in well-greased and floured loaf pan. Bake at 350° for 45 minutes. Use half of 1 (8 ounce) carton of Cool Whip as icing.
Combine 1/2 cup sugar, egg, milk, flour and butter. Beat well. Pour into a greased 1 1/2-quart deep baking dish. Combine remaining 1 1/2 cups sugar and cherries in saucepan. Bring to a boil and pour over batter. Bake at 425° for 15 to 20 minutes or until top is brown and crusty. Yields 6 servings.
Cream shortening and sugar. Add eggs; mix. Add salt, baking powder, cinnamon and nutmeg. Mix well. Add milk, then flour.
Bake filling in crust. Is enough for 2 pies. Keep some to put on top.
In large bowl, combine cream cheese, sour cream, milk and Worcestershire sauce and beat until fluffy. Stir in rest of ingredients. Bake at 350° for 30 minutes. Serve hot with crackers. Makes 4 cups.
Combine all the ingredients in a large mixing bowl. Beat at medium speed of electric mixer. Pour into a 9-inch pie shell. Bake at 450° for 25 minutes or until lightly browned. Serve warm or cool with a spoon of whipped cream.
Heat all ingredients on stove until butter melts. Brush liberally over chicken when grilling. Delicious!!
Place all ingredients in a suitable size pot with enough water to make a soup thickness to one's liking. Cook at medium heat (about 1 1/2 hours or until done).
Preheat oven to 350°. Grease well and dust with flour two 9-inch or 3 (8-inch) cake pans. Sift the flour, baking soda, baking powder and salt together; set aside. Cream shortening. Add sugar gradually, beating well after each addition. Add vanilla and eggs. Beat until light and fluffy. Beat in flour mixture alternately with sour milk. Mix cocoa and hot water to form a smooth paste; beat into batter.
Mix sugar, vinegar, and peppers, bring to boil. Cook 10 minutes. Cool a little bit and add Certo and food coloring. Put in jars and seal with wax. Serve on crackers with cream cheese. (I like to strain the jelly. Some people like white vinegar.)
Bake at 350° for 30 to 35 minutes. Flour and grease pan (2 round or 1 sheet cake pan).
In a 10-inch skillet, fry bacon until crisp over medium heat; drain well and keep warm. Pour off all the fat except 2 tablespoons from the skillet. Trim amy membrane from the edges of the liver. Salt and pepper and coat with flour. Fry over medium heat in hot fat for about 4 minutes, turning once. Fry crisp and brown on the outside. Place liver and bacon on warm platter and serve.
Remove the center of the bread, leaving 1-inch on the bottom (this becomes your bowl). Reserve the portion you removed and tear it in small bite sized pieces. Mix ingredients well. Spoon into cavity. Arrange pieces of bread around the bread bowl.
Heat oven to 300°. In bowl, combine graham cracker crumbs, cocoa, sugar and margarine. Press evenly onto bottom of a spring-form pan.
Preheat oven to 350 degrees. Squeeze spinach dry. Melt butter in a 9 by 13 or jellyroll pan. Remove from heat. In a large bowl beat eggs, flour, milk, and seasonings. Add cheese, spinach, and onion. Pour into baking dish and bake 25-35 minutes. Cool for 45 minutes to set. Cut into bite sized squares.
Beat eggs very well. Add sugar, beat well again. Add vanilla, flour and baking powder. Mix well, then add boiling milk and blend in with spoon or whip. Bake at 350° for 30 minutes. This cake is great for shortcake.
Mix sugar, Karo syrup and water. Cook until drop in water forms hard ball. Pour hot mixture very slowly into eggs, beating constantly. Add vanilla and chopped pecans and beat until mixture thickens. Drop by spoonfuls on waxed paper.
Cut orange peel in small pieces; wash thoroughly, running through cold water several times. Also let soak in heavily salted water several hours, rinsing several times thereafter. Very important to rinse many times; otherwise peel will give a bitter taste to hot dish.
Cut top out of the bell peppers and take seeds out; set aside. Boil for 5 minutes in salty water. Cook ground beef, onions and pepper until ground beef is brown and onions tender. Add chopped tomatoes; simmer for about 4 minutes or until tomatoes are cooked. Drain off liquid. Stir in rice, salt, basil and pepper. Stuff peppers with the meat mixture. Place in 13 x 9 x 2-inch pan. Toss together bread crumbs and melted butter. Sprinkle on top of peppers. Cook in 350° oven. Bake 35 to 40 minutes or until done.
Cover bread with milk for five minutes. Add sugar, eggs, melted butter, salt, vanilla and cinnamon. Mix well. Pour into a buttered bread pan. Set pan in pan of warm water and bake 1 hour at 325. Serves 6 to 8.
Soak pickles in salt water for 3 hours. Boil together vinegar, sugar, mustard seed and curry powder. Add drained pickles. Heat to boiling. Can in quarts jars and seal.
Heat and mix chili sauce and jelly. Cook until thick. Add sausages and cook until heated through. (These are better if allowed to cook a while.) Makes 50.
In saucepan over low heat, combine chicken, cream cheese, peppers and 1/2 cup picante sauce. Roll combination into tortillas and place in 8 x 12-inch pan, seam side down. In saucepan, combine Velveeta and milk over low heat. Pour over enchiladas and bake at 350° for 20 minutes. Cover pan with aluminum foil. Pour remaining picante sauce over and serve.