HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut marrow into 1 1/2-inch pieces; do not wash after cutting; cut kidneys, heart, liver, sweetbreads and brains into 1-inch cubes. Put heart, kidneys, marrow guts, onions and salt and pepper in enough water to cover. Cook until nearly done. Add sweetbreads, bread, liver and brains. Cook until marrows are tender.
Clean spinach. Tear into bite size pieces. Place in bowl. Top with strawberries. Pecans can be toasted in saucepan with melted butter. Stir constantly.
Layer half of cake cubes in a 9 x 13-inch pan. In bowl, combine pudding, sour cream and milk. Beat until smooth. Pour half of mixture over cake cubes. Spread 1 can of cherries over mixture. Repeat second layer. Chill at least 3 hours. Can be topped with ice cream.
Place popped corn in buttered 4-quart bowl and set aside. Unwrap caramels and place in 1-quart glass mix and pour bowl. Add butter. Microwave on High, uncovered, 1 to 1 1/2 minutes or until caramels are melted, stirring once. Stir in peanut butter. Pour over popped corn. Mix lightly until well coated. Using buttered hands, form into 16 (3-inch balls). Cool and wrap each in plastic wrap.
Mix all ingredients well. Divide in 3 parts. Roll into logs. Roll each log in powdered sugar. Refrigerate until firm. Cut into 1/2-inch slices.
Heat oven to 375°. Grease 6 muffin cups with some shortening, using pastry brush or paper towel. Melt 2 teaspoons shortening in skillet over low heat. Place 3 slices bologna in the skillet and fry until the edges curl and the centers puff. Lift each slice with tongs into muffin cup and press down so the slices fit the cup. Repeat with remaining bologna slices. Break 1 egg into the center of each bologna slice to hold it down. Pour 1 teaspoon milk over each egg. Sprinkle eggs lightly with salt, pepper and paprika. Bake uncovered in 375° oven 15 to 20 minutes or until eggs are set. Loosen each bologna cup with knife and lift to platter with spoon.
Add salt, spice, Sweet 'N Low and eggs to pumpkin gradually. Add milk. Pour into a well-greased 8-inch pie pan. Place in a shallow pan of water and bake in a 300° oven for 1 hour or until a knife inserted comes out clean. While still lukewarm, slip the baked filling into the pie crust.
Microwave Directions: In a shallow 1 1/2-quart casserole, cook potatoes in 2 tablespoons of water, covered, on High for 11 to 13 minutes until tender. Turn potatoes halfway through cooking.
Combine softened cream cheese, milk and seasonings and mix well. Add chicken, almonds and onions and mix lightly. Cut tops from miniature cream puffs. Fill with chicken mixture. Replace tops and bake at 375° for 5 minutes or until warm.
Mix cream cheese and dressing together. Add dried beef; mix well. Shape into a ball. Roll in chopped nuts.
Grill sirloin steak to your taste. Allow cheese and butter to get to room temperature. Mix thoroughly. Immediately smear on steak off the grill.
The rice should be cooked until it is soft, but not mushy. Mix all ingredients except the whipped cream. Let stand 1 hour. Fold in whipped cream. Just before serving, garnish with candied cherries.
Mix well with a spoon the shortening, sugar, 2 eggs and vanilla. Blend in the flour, baking powder and salt. Place dough in refrigerator for 1 hour.
Simmer onions in 1/3 cup boiling water for 5 minutes; pour over bread. Combine meat, eggs and seasonings. Pat out in 14 x 8-inch rectangle on waxed paper. Spread meat mixture over; sprinkle 1 cup of the cheese atop. Roll.
In a bowl, dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add lemon juice and enough cold water to pineapple juice to make 1 cup. Stir into gelatin. Chill until slightly set. Stir in pineapple and carrots. Pour into a 4 cup mold coated with nonstick cooking spray; cover and chill until firm. Unmold. Yield: 6 servings. Exchanges: 1/2 fruit. Serving: 1/6 of recipe. Calories: 35.
Pour in a greased baking dish. Sprinkle with seasoned salt and grate Cheddar cheese on top. Bake at 350° for 30 minutes.
Bring broth to a boil. Add vegetables and seasonings. Bring to a second boil. Cover; simmer for 30 minutes.
Cook, drain and mash the pumpkin; put it through a strainer. Set aside.
Mix Kool-Aid, sugar and 1/2 gallon of water. Add pineapple juice and lemonade and fill the gallon jug to the top with water. Freeze until slushy.
Mix gelatin and boiling water in a medium bowl and set aside to cool. Tear cake into small pieces. Press into 13 x 9-inch cake pan. Mix whipped topping and cooled gelatin. Fold in strawberry halves. Pour over cake pieces in pan. Chill several hours before serving.
Preheat oven to 350°. Brown beef and onions; drain excess grease. Add salt and pepper and chili powder. In large mixing bowl, combine egg, tomato sauce, sour cream and all but 1/4 cup cheese; add beef mixture. In glass baking dish, put 1/2 split biscuits on bottom; pour in beef-cheese mixture, cover with remaining biscuits. Bake 30 minutes, adding remaining cheese during last ten minutes.
Layer ingredients in order, excluding corn chips which will be used for dipping. Use a shallow, ovenproof dish. A quiche dish is perfect. Bake in a 350° oven for about 15 minutes or until hot.
Use large green cucumbers. Peel slices lengthwise and remove seeds. Cut slices 1-inch thick. Cook in sugar syrup and spices until transparent. Seal while hot.
Cook squash. Drain. Add other ingredients except crumbs and cheese. Mix well. Put in casserole. Add bread crumbs and cheese on top and bake at 375° until hot, about 45 minutes.
Mix ground chuck, onion, bell pepper and Worcestershire sauce. Cook until done. Drain off grease. Add remaining ingredients. Cook until done.
Mix all ingredients well. Bake in a hot well-greased cast-iron skillet for 18 to 20 minutes at 400° or golden brown.
Mix sugar, butter, cocoa and milk; boil. Reduce to medium; boil for 3 to 4 minutes. Remove from heat; add oats and vanilla. Drop by spoonful on wax paper.
Makes 1 large (9 x 5-inch) or 2 small (7 x 3-inch) loaf pans. Line the pan(s) with greased wax paper. In a mixing bowl stir together the dry ingredients. Cut the margarine into the dry mixture. In a separate bowl, combine the orange juice, grated rind and egg. Pour the liquid mixture into the dry and mix just enough to dampen; do not beat. Fold in the nuts (if adding) and cranberries. The mixture will be stiff and hard to stir.
Blend these ingredients and press into the bottom of a buttered baking dish (square or oblong size). Bake for 15 minutes or until golden brown at 350°. Cool.
Brown ground beef, bacon and onion. Mix rest of ingredients together, then mix with ground beef mixture. Bake one hour at 350 degrees.
Mix the ingredients together with hands (moosh it together). Make patties and broil or fry on both sides.
Brown chicken on all sides with onions in margarine. Add tomatoes, green peppers, milk, seasoning and bring to a boil. Reduce heat, cover, simmer 20 minutes or until chicken is tender. Uncover, continue cooking 10 minutes. Remove chicken to platter. Melt cheese with vegetables and serve over chicken.
Bake and cool crescent rolls. Spread cream cheese, mayonnaise and dry Ranch seasoning on crescent rolls. Top with fresh vegetables. Put cheese on top.
Brown meat. Add onions, celery and soups. Add water. Stir in rice, soy sauce and pepper. Put in greased casserole. Cover and cook at 350° for 30 minutes. Uncover; cook 30 minutes. The last 15 minutes, add noodles.
Cream butter and sugar. Add vanilla, water and flour and mix well. Stir in nuts. Shape into small balls or fingers. Bake on ungreased cookie sheet in oven at 325° for about 20 minutes. Remove to rack. Cool slightly. Roll in confectioners sugar. If desired, dip end of each finger in thin chocolate icing. Makes 3 dozen.
Clean fresh veggies. Cut cauliflower and broccoli into bite-sized flowerets. Cut carrots diagonally. Combine all veggies. Mix mayonnaise, sour cream and garlic salt. Add veggies and refrigerate.
Combine all ingredients in a saucepan. Bring to a boil over medium heat. Reduce and simmer for about 10 minutes.
Melt margarine, then mix in coconut, powdered sugar and Eagle Brand milk. Mix together real good. Put in a big bowl and then put in the refrigerator for about 3 hours or until real cold. Roll in small balls or make bars about the size of your index finger. Lay on a sheet pan on wax paper. Put in the freezer for about 3 or 4 hours or until frozen. Melt chocolate chips in a double boiler. Put in wax (melt it good). Drop balls or bars in. Lay out on wax paper, then store in a sealed bowl. May need to keep heating chocolate.
Mix all of the ingredients in a large bowl, saving 1/2 cup cracker crumbs for topping. Pour into casserole dish. Top with 1/2 cup cracker crumbs mixed with 2 tablespoons melted butter. Bake at 350° for 45 to 60 minutes.
Cook chopped onion in oil until tender. Add sausage and cook; drain. Add other ingredients. Pour into a baking dish and bake at 350° for 1 1/2 hours.
Mix well the tomato soup and water. Cut vegetables into chunks. Brown meat. Drain off grease. Put meat in Dutch oven. Layer meat and vegetables. Pour over the soup/water. Bake for 1 1/2 to 2 hours or until vegetables are tender.
Saute green pepper in butter. Blend in flour and add milk gradually to make a cream sauce. Remove from heat. Add egg as mixture cools. Add Worcestershire sauce, parsley and crab meat and blend. Place in greased baking dish and bake 20 minutes in 350° oven.
Boil the bones off a turkey or chicken carcass. Pick off meat. Add	salt, pepper and sage to taste to the broth. Stir in cornmeal until thick (very thick).	Pour in a buttered loaf pan. Put in freezer until hard enough to slice. Slice off as needed. Roll in flour and fry until brown. Serve for breakfast, lunch or dinner in place of meat.
Press the first 3 ingredients into pan. Bake at 350° for 10 minutes.
Combine corn, cabbage, peppers and onions, then add remaining ingredients and mix thoroughly. Bring to boil and simmer uncovered for 15 minutes. Pour at once to overflowing into clean, hot preserve jars. Cold pack for 30 minutes (30 minutes from the time the water starts to boil). Makes 5 to 6 pints.
Heat oven to 350°. Grease cookie sheet. Measure flour and add salt. Gradually add water, stirring until a stiff dough forms. If necessary, add up to 1/4 cup more water until all dry ingredients are moistened. Place dough on lightly floured surface. Knead for 5 minutes. Roll out to 1/4-inch thickness. Cut out shapes and place on greased cookie sheet. Bake dough for 30 to 45 minutes or until light brown on edges. Cool completely. Paint with acrylic paint and/or polyurethane.
Bring milk, sugar and vanilla to a boil. Pour over cake while hot. Let cake cool, then spread with large container of Cool Whip and sprinkle with coconut. Keep in refrigerator.
Brown sausage and add Cheez Whiz. Split English muffins. Spread with sausage and cheese mixture. Place on baking sheet; bake until hot and bubbly. Can be made ahead and frozen. Good with grits and fresh fruit.
Blend chocolate and peanut butter. Add other ingredients. Mix and pour in a 13 x 9-inch pan. Slice when set.
In a roasting pan, spray first with cooking spray, sprinkle both sides of meat with salt, pepper, garlic and oregano. Lay sliced onions and peppers on top of meat. Pour broth, beer and pepper juices on top of meat. Cover tightly with foil. Bake at 300° for 4 hours. When done, shred meat with 2 forks. Refrigerate broth mixture and skim fat when cool. Add to meat mixture and reheat. Serve on Italian rolls.
Mix flour, salt and egg in a large bowl. Add milk gradually. Beat in small amount of cold water; let stand. Cover bottom of cake layer pan with a little oil and heat in oven until very hot (almost smoking). Beat flour mixture again and add to oil. Bake in hot oven at 450° to 500° for about 30 minutes. Serve hot with roast potatoes and gravy (or you might like it spread with jam).
Boil 3 cups of water in a large saucepan. Place spaghetti in boiling water for 15 to 20 minutes; drain and set aside.
Beat eggs with a wire whisk or fork. Add salt, butter, syrup, sugar and vanilla. Bake at 350° for 45 to 50 minutes. Serve a la mode, if desired. Serves 8.
Cream butter well; add sugar and cream until light and fluffy. Stir in flour, water and vanilla. Add nuts and mix well. Form into 1/4 inch slices and bake in preheated 325° oven for 20 minutes. While cookies are still warm, roll in sifted confectioners sugar.
Combine soup, sour cream, salt and a dash of pepper. Mix in broccoli and celery. Turn into 1 1/2-quart casserole; sprinkle with cheese. Dot with butter, if desired. Bake at 350° for 20 to 25 minutes until bubbly. This recipe can be prepared ahead of time and left in the refrigerator until ready to cook. A great company dish.
Fry bacon until crisp; drain, crumble and set aside. Drain all but 2 Tbsp drippings from skillet. Add corn, water, sugar and pepper. Bring to boil over medium heat. Cover and simmer for 20 to 25 minutes, stirring frequently to keep from burning. Combine cornstarch and 2 Tbsp cold water, stirring until smooth. Stir into corn mixture and boil for 1 to 2 minutes, stirring constantly. Top with crumbled bacon before serving. Make 4 to 5 servings.
Mix hot water and soda. Set aside. Cream shortening and sugar. Add eggs then add remaining ingredients except for hot water. Beat with mixer until smooth. Slowly add water, beating on low with mixer. Put into 9 X 13 pan or 3 nine inch layer pans and bake at 350° for about 45 minutes.
In a screw-top jar, shake half of the milk with flour, salt and pepper. Add remaining milk. Cook, stirring constantly, until thick and bubbly. Cook 2 to 3 minutes more. Makes 1 1/2 cups.
Mix all ingredients for a few minutes in blender. Pour in pie plate (buttered). Sprinkle nutmeg on top. Bake in preheated oven at 400° for 30 minutes.
Combine soup, sour cream, cheese and milk; pour over thawed hash browns. Combine well. Bake at 375° to 400° about 1 hour.
Mix powdered sugar, margarine, egg and vanilla. Stir in flour and cream	of tartar. Cover and refrigerate at least 2 hours. Heat oven	to 375°. Divide dough into halves. Roll each half on	lightly floured cloth covered board. Cut into shapes. Sprinkle with sugar. Place on lightly greased sheet. Bake until edges are light brown, 7 to 8 minutes.
Mix all ingredients except pecans and vanilla in a large saucepan. Bring to a boil, add pecans and cook to a soft ball stage (a few drops in a cup of cold water holds its shape). Remove from heat and add vanilla and beat by hand until creamy. Drop by spoonfuls on wax paper or spread in buttered dish working fast because it sets up real quick.
Place clean chicken in bowl of Worcestershire white wine sauce and keep in refrigerator for 30 minutes. Beat eggs with 1 tablespoon of water. Mix dry ingredients. Place chicken in egg, then flour and spice mixes. Place again in egg mix, then flour mix again. Fry until well done.
Saute the onions, garlic and parsley in the butter for one minute; add the prawns and flame with the brandy. Add rest of the ingredients and simmer for another minute.
Grease and flour pan. Bake at 375° for 35 minutes. Combine shortening, cocoa, and eggs, mix well together. Add soda, salt and sugar, beat well. Add 1 cup of flour and 1 cup of buttermilk, mix well then add the rest of the flour and buttermilk. Pour in pan and bake.
Combine giblets, except liver, and water in a large saucepan. Bring to boiling; reduce heat. Simmer, covered, 45 minutes. Add liver, celery, onion, carrot and parsley. Simmer, covered, for 20 minutes more. Drain, reserving 1 1/4 cups liquid. Add margarine to reserved liquid; stir until melted. Stir in sage, poultry seasoning, rosemary and sugar, if desired.
Saute beef, onion, celery and bell pepper. Season with salt, pepper, garlic salt and Worcestershire sauce. Add tomatoes, chopped cabbage, rice and water. Cover; cook slowly until rice is done.
About 40 minutes before serving, preheat broiler if manufacturer directs. In 10-inch skillet over medium heat on stove, in hot butter/margarine, cook onions until tender (about 5 minutes), stirring frequently. Stir in cornstarch, salt, bouillon, bottled sauce for gravy and 1 1/2 cups water. Cook, stirring constantly, until mixture is thickened. Reduce heat to low. Cover and simmer 10 minutes. Keep onion mixture warm.
Mix cream cheese and fruit. Work in pudding. Refrigerate 1 hour. Roll into 1 large ball. Roll ball into chopped nuts.
Mix together hot water, sugar, salt and margarine. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle or crumble in yeast. Stir until dissolved. Stir in lukewarm water mixture, egg and half the flour; beat until smooth. Stir in enough remaining flour to make soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 10 minutes. Place dough in greased bowl, turning to grease top. Cover tightly with waxed paper. Store in refrigerator until double in bulk, or until needed. To use, punch down and cut off amount needed. Shape as desired. Let rise 1 hour. Bake at 400° for about 15 to 20 minutes.
Pour ginger ale down sides of bowl. Add fruit juices. Stir up and down. Put in 1 quart lemon or pineapple sherbet. Serves 24.
Mix together pudding mix and milk according to package directions. Add Cool Whip and vanilla. Layer crackers on bottom of dish, then 1/2 pudding mixture, then crackers, then rest of pudding mixture, then crackers on top, then glaze.
Cook broccoli; drain thoroughly. Place broccoli in 10 x 6-inch baking dish. Stir together soup and cheese. Gradually add milk, mayonnaise and egg to mixture. Stir until well blended. Pour over broccoli. Combine bread crumbs and butter. Sprinkle evenly over soup mixture. Bake in 350° oven for 45 minutes until crumbs are lightly brown.
Peel a strip of skin from around middle of potatoes; place in cold water and set aside.
Melt butter. Add other ingredients and mix well. Spread in 9 x 13-inch cake pan. Melt chocolate chips and spread evenly over peanut butter mixture. Let stand 1 hour or refrigerate for approximately 15 minutes until chocolate looks dull. Cut into 1-inch squares. Keep refrigerated.
In an iron skillet, mix dates, sugar, butter and egg over a low heat. Cook until dates melt down and get mushy. Turn off heat. Add pecans and Rice Krispies and mix real well. Roll mixture into small balls and roll in coconut. Allow cookies to cool on wax paper.
Cream shortening, add just 1 1/2 cups sugar and beaten egg yolks. Cream well.
In bowl, stir together flour and the first 1/2 teaspoon salt. Cut in shortening until piece are the size of small peas. Sprinkle 1 tablespoon of the water over part of the mixture; toss with a fork to moisten. Add remaining water, a tablespoon at a time, tossing until all of the mixture is moistened. Form into a ball, flatten on lightly floured surface. Place pastry in a 9-inch pie plate; crimp edges high. Place apples in bottom of pastry. In bowl, combine potatoes, eggs, cream, brown sugar, cinnamon, salt and nutmeg; beat until smooth. Pour over apples. Cover edges of crust with foil. Bake at 375° for 25 minutes.
Heat first 4 ingredients and let cool to lukewarm. Add eggs. Add rest of ingredients and beat with an electric mixer until you can't beat in anymore. Then knead with hands until smooth. Let this raise twice and then mold into buns or bread. I use this for bread too. Bake at 350° around 20 minutes.
Mix all ingredients together well with small amount of ketchup. Shape into a loaf and put into a deep pan. Cover loaf with ketchup and add water to cover half of the loaf. Also add ketchup, pepper and salt (as desired) into water. Cook for one hour at 350° in oven. Add water as necessary. Do not let pan become dry. Serves 4 to 6 people.
Mix and put in 1 1/2-quart casserole. Bake in moderate oven at 375° about 25 minutes. Makes 6 servings. A good party dish.
Heat a large frying pan. Turn heat down to medium-high. Add generous amount of olive oil. When pan cools, add hot pepper rings and half of onion wedges. Fry 1 to 2 minutes. Add chicken chunks. Fry until chicken is browned and almost cooked through. Sprinkle with salt, pepper and paprika. Add bell pepper chunks. Stir to incorporate. Let peppers cook 2 to 3 minutes. Add marinara sauce. Add wine. Bring to a boil. Turn heat down to simmer. Add mushrooms and other half of onion. Let simmer 5 to 10 minutes. Serve with crusty bread.
Arrange 1/2 the bread cubes in a buttered 13 x 9-inch pan. Scatter the cream cheese over the bread; sprinkle blueberries over the cream cheese. Arrange the remaining bread crumbs over blueberries. In a large bowl, whisk together eggs, syrup and milk; pour the egg mixture evenly over bread mixture. Chill, covered, overnight. Bake, covered with foil, in the middle of a preheated 350° oven for 30 minutes. Remove foil; bake 30 minutes more, or until it is puffed and golden.
Put dates and raisins in 1/2 cup boiling water and let stand awhile, then drain. Cream the butter and Sucaryl; add egg. Sift flour, baking soda, spices and salt. Add to the mixture. Add vanilla, fruit and oatmeal. Chill dough. Drop by teaspoonful on greased baking sheet. Bake 12 minutes in a 350° oven until slightly browned.
Cook lasagna as package directs and drain. Preheat oven to 350°. In saucepan over medium heat, melt butter and saute mushrooms and onion 5 minutes, stirring occasionally. Add cream cheese and bouillon. Cook until cheese is smooth and bouillon is dissolved, stirring often. Remove from heat and stir in sour cream, eggs, nutmeg and chicken, mixing well. In a 13 x 9-inch baking dish, layer 1/2 of noodles, chicken mixture and shredded cheese. Repeat layering. Cover and bake 30 minutes. Uncover and bake 5 to 10 more. Let stand 5 minutes.
Mix all ingredients in a pan and marinate steak for approximately 2 hours (1 hour on each side) in refrigerator. In a hot skillet over medium heat, grill steak approximately 10 minutes on each side until done and serve.
Press the first 4 ingredients into bottom of well-greased 12 x 8 x 2-inch pan. Bake 12 to 15 minutes at 375°. Add sugar to cream cheese. Add Cool Whip. Spread over crust. Spread pie filling over cream cheese. Refrigerate.
Form crescent rolls into a crust in a round pizza pan. Top with meat, potatoes and Cheddar (to within 1-inch of edge). Beat eggs with milk. Pour over the pizza. Top with Parmesan cheese. Bake at 375° for 25 to 35 minutes.
In an 8-inch skillet, cook and stir the meat, onions and green pepper until meat is brown and vegetables are tender. Drain off fat. Stir in remaining ingredients. Heat thoroughly. Pour into greased 1-quart casserole dish. Cover and bake until rice is tender. Bake at 350° for 30 to 35 minutes.
Combine all ingredients except beets. Stir over low heat. Add beets. Butter to taste (optional).
Mix eggs, sugar and milk. Add remaining ingredients. Pour into pie crust. Bake 15 minutes at 425°. Reduce heat to 350° and bake 25 to 30 minutes.
Heat oven to 500°. Line a jelly-roll pan with foil. Lightly grease foil. Mix potato flakes, paprika, instant onion and salt on waxed paper. Spread mayonnaise on both sides of fish. Coat with potato-flake mixture. Place in prepared pan. Bake 8 to 10 minutes until golden on the outside and opaque in center. Serve with Tartar Sauce.
Cut raw corn off cobs. Combine all ingredients in saucepan over high heat and stir while bringing salsa to a boil. When butter has melted completely and takes on look of light butter sauce, remove from heat and serve immediately. Makes 3 cups.
Preheat oven to 350°. Grease a 2-quart casserole dish, or generously grease and flour a 9 x 5 x 3-inch loaf pan.
Mix flour, sugar and salt together and blend in shortening. Add cold water, white vinegar and egg. Beat with fork and add to flour mixture. Again, mix with fork or hand well. Shape into 5 balls. Wrap in wax paper; chill 1 hour. May be used fresh or frozen in ball or rolled out in pie tin and then frozen.
Blend; beat 4 minutes. Bake in a greased and floured tube pan at 350° for 50 minutes.
Mix sugar and flour; add eggs and oleo. Add walnuts, chips and vanilla. Bake in unbaked pie shell for 60 minutes at 325°.
Mix sugar, coconut and 1 tablespoon milk. Add 1 tablespoon of milk at a time until mixture will hold its shape, but is not too wet and sticky. Dust each child's hands with confectioners sugar. Give each child a portion of the candy on a sheet of wax paper. Let the children shape candy into 1/2-inch balls and roll in cinnamon.