HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine flour, lard (softened) and water. Mix until thick. Knead to desired consistency. Makes 6 crusts. Roll dough out and place in pan.
Boil squirrel until tender. Remove from water, pat dry. Season and coat with flour. Place into hot oil and cook until brown. If desired, make brown gravy.
Cook carrots, celery and onion together until partially done. Mix the remaining ingredients together and cook until slightly thickened, stirring constantly, because it burns easily.
Cover apricots with water and boil for 10 minutes. Drain and chop. Preheat oven to 350°. Grease 8 x 8 x 2-inch pan. Mix together butter, sugar and 1 cup flour until crumbly. Press mixture into bottom of prepared pan and bake 25 minutes.
Cook peas and carrots as directed. Drain and chill. Mix together other ingredients and toss with chilled vegetables. Makes 8 servings.
Preheat oven to 325°. Grease a 9-inch spring-form pan. At high speed, beat soft cream cheese with cottage cheese until creamy and well combined. Gradually beat in sugar, then beat in eggs. At low speed, beat in cornstarch, flour, lemon juice and vanilla. Add melted butter and sour cream; beat just until smooth. Pour into prepared pan. Bake 1 hour and 10 minutes or until firm around edges. Turn off oven. Let cake stand in oven 2 hours. Remove. Let cool completely. Refrigerate until well chilled, several hours. To serve, run spatula around side of cheesecake to loosen. Remove spring-form and leave bottom. Add fresh fruit.
In a large bowl, combine cabbage, apples and carrots. In a small bowl, combine the remaining ingredients; mix well. Pour the mayonnaise mixture over the cabbage mixture; toss well. Cover and chill until ready to serve.
Cream sugar and butter together. Add eggs one at a time. Beat in milk alternately with flour. Add remaining ingredients. Bake for 3 1/2 hours at 250°. Remove from oven. Let stand until slightly cool.
Peel and chop apples into smaller than bite size pieces. Peel and section, then chop oranges the same as the apples. Cut bananas in half lengthwise, then cut into pieces. Add orange juice, nuts, cherries and cherry juice. This will not keep over 2 days, but will not last any longer either. You can use any kind of fruit in this, coconut, pineapple, etc. Very good!
Combine soda and baking powder with milk and stir until mixed well. Add other ingredients and mix. Add 2 1/2 cups flour and mix again. Cook at 325° to 350° until done.
Grease and flour tube pan. Mix all ingredients thoroughly. Bake for 1 hour at 325°.
In a large skillet, heat oil; saute eggplant and zucchini for 8 minutes. Add the peppers and onion and simmer uncovered for another 6 minutes. Add garlic and simmer 2 minutes. Add wine, tomatoes, herbs, salt, pepper and black olives and cook covered in a 350° oven for 20 minutes or until eggplant is tender. Sprinkle with parsley and serve. Yields 8 servings.
Tear (or cube) angel food cake and place in bottom of 9 x 13-inch baking dish. Heat (low boil) next 3 ingredients in a large saucepan until thick (like corn syrup). Pour over the pieces of angel food cake and let cool. Refrigerate. When ready to serve, top each serving with Cool Whip and garnish as desired (chocolate chips, cherries, strawberries, etc.).
Soak chicken in Italian dressing for several hours (better if overnight) and grill until done.
Mix all ingredients together, except cheese. Pour 1/2 of batter into a well-greased and floured skillet. Sprinkle in cheese (make sure none of the cheese touches the edge of the pan), then pour in rest of batter. Cook at 375° until golden brown, 45 to 50 minutes.
Mix first 5 ingredients together. Add the other 4 ingredients. Pour into 13 x 9 x 2-inch pan (do not grease or flour). Bake 30 to 35 minutes or until cake tests done at 350°. Serves 12 to 15.
Preheat oven to 350°. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at HIGH 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes. Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. Add eggs; beat until smooth. Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350° for 45 minutes or until thoroughly heated. Yield: 8 servings. (serving size: 1/2 cup).
Cream butter and sugar. Add eggs, one at a time, then add sour cream and vanilla. Fold in dry ingredients. Pour batter into greased tube pan. Add filling, then rest of cake mixture.
Cook beets for about 30 minutes and peel. Mix vinegar mixture in large pot and add beets. Boil for 5 minutes and can.
Grind all ingredients except for mayonnaise and buns. Add mayonnaise and mix well. Spread on buns. Wrap in foil and bake 10 to 15 minutes at 375°.
Combine flour, sugar and grated rind. Add cold water and beaten egg yolks. Add milk, juice and butter. Beat egg whites stiff and lightly fold into batter. Place into buttered 8-inch square baking dish and place in pan of hot water. Bake 40 minutes in 350° oven. Serves 4.
Mix first 6 ingredients until moist. Put in pan, let stand overnight in refrigerator. Mix together eggs, milk and soup. Pour over first mixture. Top with remaining 1/2 cup grated cheese. Bake at 350° for 1 hour.
Mix all ingredients and pour into greased 2-quart casserole. Bake uncovered at 300° for approximately 40 minutes or until brown.
Boil margarine, syrup and sugar 4 minutes. Remove from heat; add to syrup mixture 1 teaspoon vanilla and 1/2 teaspoon baking soda. Stir well. Pour over popcorn and nuts in large roasting pan; mix well. Bake at 250° for 1 hour and 15 minutes (ovens may vary), stirring every 15 minutes. Cool and store in covered container.
Mix together Cool Whip and condensed milk. Then add other ingredients. Use your choice of fruit. Pour into 2 pie shells.
Cook potatoes until tender, 25 to 30 minutes. Drain. Mash potatoes, gradually stirring in salad dressing, cream cheese, onion powder, salt and pepper until light and fluffy. Spoon into 1 1/2-quart casserole dish. Sprinkle with paprika. Bake at 350° for 45 minutes or until heated through.
Cream butter and sugar. Add eggs, one at a time. Add remaining ingredients. Knead dough on board. Place in bowl; chill. Roll and cut out. Bake at 350° on greased cookie sheet 10 minutes or until light brown.
In large bowl, mix together drained corn, pimentos, celery, onion, mayonnaise and soup. Pour into greased casserole dish. Spread Cheddar cheese on top. Toss cracker crumbs with melted margarine until coated, then spread on top of cheese. Bake at 350° for 35 minutes.
In a 9 x 13-inch glass dish, place cherry pie filling. Spoon pineapple with juice over filling. Sprinkle cake mix over this. Slice margarine and cover cake mix. Sprinkle with pecans. Bake for 45 minutes at 350°.
Heat oven to 350°. Lightly grease jelly roll pan 15 1/2 x 10 1/2 x 1-inch. Mix all ingredients thoroughly. Shape mixture into 1-inch balls. Place about 2 inches apart in pan. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm.
Cream margarine, beat in rest of ingredients except pecans. Beat mixture well. Stir in pecans. Pour into unbaked pastry shell. Double recipe for cookie sheet. Bake for 40 to 50 minutes at 350°. Can add a little bourbon, not over 1/4 cup for double recipe.
In small bowl, beat cream cheese until smooth. Gradually blend in Marshmallow Creme and syrup. Spread on cake.
Cook, drain and crumble sausage and beef. Mix first five ingredients together. Add hot pepper. Pour 1/2 of mixture in heated iron skillet. Sprinkle sausage and ground beef mixture over corn bread mixture, Sprinkle grated cheese on top of beef mixture, then corn and chopped onions. Spread remainder of cornbread over top and bake at 350 degrees for 35 minutes or until golden brown.
In large bowl, beat together on high speed the shortening, butter, granulated sugar and brown sugar until thoroughly combined, about 5 minutes. Then beat in eggs, one at a time. Beat in vanilla and lemon juice. In a bowl, stir together baking soda, salt, cinnamon, oats and flour. Beat dry ingredients into the creamed mixture until well combined; mix in chocolate pieces and nuts. For each cookie, drop approximately 1/4 cup dough on lightly greased baking sheet 3 inches apart. Bake at 350° for 16 to 18 minutes, or until golden brown. Makes about 3 dozen cookies.
Broil wings until golden brown. Removing tray from oven, put wings in large bowl with cover. In small saucepan, put butter, garlic, vinegar, salt, pepper and hot sauce. Cook on medium heat until boiling. Pour over the wings and cover. Shake until wings are well covered with sauce. Serve with celery, Blue cheese and fries.
Seed and chop peppers. Blend peppers and 1/2 cup vinegar in blender. Add sugar and remainder of vinegar. Bring to a boil. When you cannot stir down the boil, remove from heat and let stand 5 minutes. Skim, then add Certo and coloring. Stir until liquid starts to thicken. Pour into sterilized jars.
Combine all ingredients. Bring to a boil, stirring occasionally. Good on pork, chicken and beef.
Heat milk until barely simmering. Remove from heat and whisk in cocoa until thickened and smooth. Let stand 2 to 3 minutes, then add applesauce and vanilla. Mix flour, 1 1/4 cups sugar, soda, baking powder and salt. Beat egg whites until thick and foamy. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Pour cocoa mixture over flour. Stir just until blended. Gently fold in egg whites. Pour in prepared pan, sprayed with Pam. Bake at 350° until toothpick comes out clean.
Beat eggs well; add cornstarch. Stir in milk, sugar, salt, pepper and corn. Pour in a greased 4-quart baking dish and dot with butter. Bake at 375° for 1 hour.
Blend the Eagle Brand milk and lemon juice together; then put all the other ingredients together. Mix well. Pour into graham cracker crust and set overnight in refrigerator. Makes 2 pies.
Cream butter with sugar. Add eggs and vanilla. Alternately add flour and cream. Chilling the dough overnight is best. Make dough in balls, 3/4-inch in diameter. Bake in iron. Electric irons can be purchased. If using an electric iron, use 1 cup eggs and 5 1/3 cups flour (sift before measuring). Then add sugar, butter, cream and vanilla as in original recipe.
Mix sugar, eggs and oil together. Add spices to flour and mix all together. Add vanilla, nuts and thinly sliced apples; stir. Bake at 375° for 45 to 55 minutes.
Prepare macaroni and cheese dinner as directed. Stir in soup and milk. Gently stir in tuna (or salmon). Heat to serving temperature.
Brown onion, garlic, okra and peppers in oil. Add tomatoes and seasonings. Cook over moderate heat until okra is tender and mixture thickens. Add a little chopped parsley before serving, if desired.
In a large bowl, mix first 5 ingredients. With pastry blender, cut in margarine. With fork, stir in bananas and eggs. Stir in nuts. Spread batter in greased and floured 9 x 5-inch loaf pan. Bake at 350° for 55 to 60 minutes. Cool in pan on wire rack for 10 minutes. Remove from pan and cool on rack.
Heat oven to 350°. Grease rectangular baking dish, 11 x 7 x 1 1/2-inch. Layer chicken, onion, chilies, cheese and corn in dish. Beat Bisquick milk, salt and egg yolks. Beat egg whites in large bowl until stiff; fold in egg yolk mixture. Pour over corn. Bake until knife inserted in center comes out clean, about 35 minutes. Makes 8 servings.
Lightly grease pan and place chicken. Cover with slices of Swiss cheese. Mix soup and wine; spoon over chicken and cheese. Sprinkle 1 cup stuffing on top and drizzle melted butter. Bake 45 to 55 minutes.
Mix refried beans and avocado dressing together. Layer remaining ingredients in order listed in 5 x 8-inch pan. Serve with nacho chips.
Brown beef and drain. Mix in chili con catne. After a good mixture, add chili powder and hot sauce; then mix. Add chili beans and tomato juice. Heat until warm. Add spaghetti, broken in thirds, and cook for 40 minutes.
Heat milk. Add frozen peas and stir until peas and milk are well mixed. Cook over low heat for 5 minutes. Stir in butter and honey and serve. Serves 6.
Break eggs into large, flat bottomed bowl or soup plate. Add milk; beat with egg beater. Dip bread in egg mixture; let soak. Melt butter in large skillet over medium heat. Cover bottom with the butter. Place soaked bread in skillet; cook until side of bread is browned. Do same with other side. Remove from skillet. Makes 4.
Steam cauliflower until done. Cut into small pieces and place in the bottom of a 2-quart casserole dish. Blend margarine with flour, milk, cheese and seasonings. Cook until thickened, stirring constantly. Pour over cauliflower. Top with crumbs. Bake at 350° for 20 minutes.
Set cheese out for 1 hour to soften. Mix all ingredients well, setting aside 1/4 cup of nuts. Divide mix into 2 parts and roll each into a large ball. Roll in reserved nuts. Serve with crackers. This recipe may also be frozen.
Place broccoli and broth in saucepan. Bring to boil, reduce heat, cover and simmer about 8 minutes until broccoli is tender.
Other fresh fruit may be added. Combine all fruits and set aside. Mix well; 2 tablespoons sugar, orange juice, lime juice and melon liqueur. Pour over the fruit and chill one hour. Serves 6.
Heat oven to 400°. Grease 10-inch pie plate. Rinse broccoli under cold water to thaw; drain thoroughly.
Wash and drain okra; cut into pieces (not too thin) into large bowl. Sprinkle with the cornmeal, salt and pepper. Heat large saucepan; add shortening on medium. When melted, raise heat to medium-high and pour in okra. Wait for 2 to 3 minutes. Lower heat back to medium. Now in about 5 to 8 minutes, take spatula and lift and turn okra. Do not stir this okra up, please lift and turn to make a crispy fried okra. Lower the heat a little so as not to burn, please. May add more cornmeal. Make sure okra is well coated with the meal.
Wrap each breast in bacon. Cover bottom of 8 x 12-inch dish with chipped beef. Place chicken in casserole. Blend soup and sour cream. Pour over breasts and sprinkle with paprika. Bake, uncovered, at 275° for 3 hours.
Combine eggs and brown sugar; set aside. Heat milk in a large saucepan over medium heat until hot. Gradually stir a small amount of hot milk into egg mixture; add to remaining hot milk, stirring constantly. Cook over medium heat, stirring often, until thermometer reaches 160° (about 3 to 5 minutes). Remove from heat; stir in peanut butter and cool. Stir in whipping cream and peanuts. Pour mixture into freezer container of a 1-gallon hand-turned or electric freezer. Freeze mixture according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour. Serve with hot fudge sauce. Garnish, if desired. Yields 2 1/2 quarts.
Using a heavy cleaver or meat mallet, flatten each breast half to about a 1/4-inch thickness. Place one slice of ham and one slice of cheese on each breast. Beginning at narrow end, roll up and press meat firmly together. Secure with toothpicks.
Cream the oleo and sugar together. Add remaining ingredients. Chill 1 hour or more. Roll out and cut. Bake at 375° for 5 to 10 minutes. Do not get too brown.
Crush graham crackers into fine crumbs, reserving 3 tablespoons for topping. Combine crumbs and margarine; press evenly in an 11 x 7 x 1 1/2-inch pan or 9-inch square pan. Bake at 350° for 10 minutes. Remove from oven and cool. Dissolve gelatin in 1 cup boiling water. Combine cottage cheese, lemon juice, lemon rind, salt, pineapple and artificial sweetener in blender container; process until smooth. Add to gelatin; blend well. Chill until mixture is partially set. Pour into crust; chill until firm. Sprinkle with reserved crumbs. Garnish with thin peels of lemon. Yields 8 servings.
Poach carp in water with onion, tarragon and sliced lemon with peel left on until fish is nearly done. Remove from heat and pick flesh from bones.
Combine all ingredients for cake until well blended. Bake at 325° in preheated oven in a greased and floured tube pan for 1 hour and 15 minutes. Cool in pan 10 minutes. Remove from pan and allow to cool completely before icing.
Drain pineapple, reserving 1/4 cup liquid. Combine pineapple and 1/4 cup liquid, marshmallows and cherries. Let stand 1 hour. Fold in whipped cream. Put in individual serving dishes. Chill; sprinkle with almonds and coconut. Serves 6 to 8.
Cook pasta, pour on Caesar salad while still warm. Thaw vegetables and add. Cut up black olives and add with salad seasoning.
Combine all ingredients in large bowl. Refrigerate mixture 1 hour, stirring chicken after 1/2 hour. Grill on aluminum foil on low heat (about 1 hour) or bake covered with foil at 350° for 1 hour. Uncover to brown.
Cut meat into 6 serving pieces. In large skillet or Dutch oven, brown meat in oil over medium heat. Stir in remaining ingredients. Cover tightly; cook on top of range or in 325° oven for 1 1/2 hours or until meat is tender.
Bring sugar, skimmed milk and butter to soft ball boil stage, then add peanut butter and marshmallows. Beat until smooth. Pour in buttered pan.
Combine shortening, eggs and vanilla. Pare apples and dice. Set aside with sugar over them in a bowl. Mix flour, baking soda and cinnamon together. Add nuts if desired. Add apple mixture. Spread in 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes. Serve with ice cream or whipped cream. Yum! Yum! Fattening!
Mix first 3 ingredients together; press into greased and floured 9 x 13-inch pan. Make a layer in bottom of pan. Mix next 3 ingredients. Pour over layer. Bake at 350° for 35 minutes or until done.
Place margarine, chocolate chips, vanilla and nuts in large bowl. Set aside. In large 5-quart heavy saucepan, bring sugar and milk to a boil, stirring constantly. Boil and continue stirring for 8 minutes (mixture will bubble up). Pour milk mixture over chocolate mixture and stir to blend. Beat with electric mixer approximately 2 minutes until smooth and creamy. Pour into greased 9 x 13-inch pan.
Fill gallon jug with cucumbers standing end to end (7 to 8 pounds). Add salt; cover with cider vinegar. Tie cloth over jug; let stand 6 weeks. Do nothing. At end of 6 weeks, drain off vinegar. Rinse well. Dry with paper towels. Slice cucumbers thin; put back in jug. Add 2 to 3 drops oil of cloves. Layer cucumbers with sugar. Wait 2 weeks. Serve. Do not have to refrigerate, always crisp.
In the largest bowl you can find, stir together the soups, sour cream, 1/2 stick (1/4 cup) melted butter or margarine, salt and pepper until well blended. Add the grated cheese. Stir until evenly distributed. Stir in the frozen hash brown potatoes. Spoon mixture into a 10 x 15-inch baking dish (or into two 8 x 8-inch dishes), and level with back of spoon. Cover with crushed cornflakes. Melt remaining 1/2 stick butter. Drizzle over top. Bake at 350° for 1 hour. Allow to stand for 20 minutes before serving.
Bring Karo syrup to a boil, then add sugar and peanut butter. Stir until creamy. Remove from heat and add corn flakes. Stir and put in buttered pan.
Chop cabbage, pepper and onion. Put in large bowl and cover with sugar. Heat vinegar, oil, salt, mustard and celery seed to a boil. Pour over cabbage mixture. Pack in jars and chill. Keeps for 2 weeks.
Peel eggplant; cut into 1/2 inch slices. Sprinkle with salt. Spread on paper towels; let stand 20 minutes to dry. Dip each slice into mixture of flour, salt and pepper. Heat oil. Brown eggplant quickly over medium heat. Drain on paper towels. Continue cooking slices. Add more oil to pan if needed to cook all slices.
Combine Cool Whip and milk in a large bowl and refrigerate one hour. Add remaining ingredients. Fold in cherry pie filling first. Stil well and refrigerate overnight.
Mix all ingredients.	Pinch off enough to make each pie. Can roll out and stack on top of each other for a number of pies. Then you are through with the dough. Dough will keep several days in refrigerator.
Mix all ingredients together. Put into 8-inch greased square pan. Spread evenly. Sprinkle almonds over top. Bake at 400° for 18 minutes. Remove from oven and bang 4 to 5 times on the counter (cake will flatten). Return to oven for 10 minutes more, until light brown around edges. Cool and cut into squares.
Layer vegetables in a large bowl. Mix vinegar, water and 1 teaspoon sugar and pour over salad. Blend cottage cheese until creamy. Add sugar and spices. Blend well. Spread mixture over salad. Sprinkle with cheese and bacon bits.
Cook rice in 5 cups boiling water for 5 minutes. Drain. Set aside. Cook onions in butter until limp but not browned. Combine all ingredients. Mix well. Pour in a 2-quart casserole. Bake 1 hour at 350°. Serves 8.
Boil 3 quarts water; add 13 tea bags (it's easier to twist strings of bags together for less of a mess) and remove from heat. Let sit approximately 1/2 hour. Drain and squeeze tea bags and remove. Add 1 1/2 cups of sugar and 1/2 cup lemon juice. Stir well until sugar is dissolved. Pour into a gallon jug; add enough cold water to make 1 gallon. Stir or shake well. Chill and serve over ice.
Prepare cake mix according to package directions, making 2 layers. When completely cool, split both layers. Combine sugar, sour cream and coconut; blend well and chill. Reserve one cup sour cream mixture for frosting and spread remainder between layers of cake. Combine reserved sour cream mixture with Cool Whip. Blend until smooth. Spread on top and sides of cake. Seal cake in an airtight container and refrigerate for 3 days before serving.
Combine carrots, potatoes, venison, consomme, salt, onion flakes, celery and mushrooms in crock-pot. Cook on low for 10 to 12 hours.
Melt butter. Mix together Bisquick mix, sugar and milk. Pour over melted butter. Over this, pour peaches. Bake in 8 x 12-inch baking dish in a 350° oven for 55 to 60 minutes.
In 1 1/2-quart casserole dish, stir together the peanuts, sugar, syrup and salt. Place in microwave oven and cook 8 minutes, stirring well after 4 minutes. Add butter and vanilla to the syrup mixture, blending well. Return dish to oven. Cook 1 to 2 minutes more. Peanuts will be lightly browned and syrup will be very hot. Add baking soda and gently stir until light and foamy. Pour mixture onto lightly oiled cookie sheet. Use an airtight container to store the candy. Yield: Approximately 1 pound.
Put first 3 ingredients in a large bowl and mix well with table fork. Add shortening and mix with fork until ingredients are crumbly. In a small bowl, beat together with fork 1/2 cup water, vinegar and egg. Combine the 2 mixtures, stirring with fork until all ingredients are moistened. Divide dough into 5 portions and, with hands, shape each portion in a flat round patty, ready for rolling. Wrap each in plastic wrap and chill at least 1/2 hour.
Drop by teaspoon on ungreased cookie sheets. Flatten each cookie with a small glass dipped into sugar; place 2 inches apart. Bake at 350° for about 12 minutes. Let cool a few minutes before removing. Makes 4 dozen.
When stiff peaks form, add to pie top. Bake in 400° oven until meringue starts to brown, 3 to 4 minutes.
In a large bowl, combine 1/2 cup spaghetti sauce, egg and breadcrumbs and mix well. Chop medium onion and red pepper; add to mixture along with minced garlic and seasoning. Crumble beef over mixture; mix well. Shape into 1-inch balls; place in a single layer in an ungreased 15 x 10 x 1 baking pan. Bake at 350° for 15 to 20 minutes or until meat is no longer pink; turn once while baking. Drain off fat and transfer to a large saucepan; add remaining spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Spoon meatballs and sauce onto 1/2 of each bun. Top with peppers, olives, Parmesan cheese and sliced red onions if desired. Servings: 6.
Thaw and squeeze a 10 ounce package of chopped spinach until dry. Stir together spinach and next 5 ingredients. Blend well. Cover and refrigerate 2 hours. Stir before serving. Serve in hollowed out round bread with any type of veggie. Cut bread into cubes and serve with dip.
Combine all ingredients, except flour. Add flour and mix well. Roll in small balls or drop from teaspoon onto a greased cookie sheet. Press flat. Bake in a 375° oven for 8 to 10 minutes. Yields 5 dozen.