HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook all together until tender, about 1 hour. Dissolve 1/4 cup flour in 1/2 cup water; add	to sauce to thicken. Stir. Cook 10 more minutes. Pour in jars and seal.
Sift flour, salt, baking powder and soda into bowl. Add shortening and cut in with pastry blender. Add buttermilk and stir. Turn out onto floured surface. Knead 1/2 minute. Roll 3/8-inch thick; brush with melted butter or margarine. Fold over, press lightly and cut. Bake on ungreased baking sheet at 450° for 12 to 15 minutes.
Combine all ingredients. Marinate 12 hours on each side. Makes any inexpensive cut of roast or steak tender and flavorful.
Combine water and salt in soup pot. Bring to a boil and add linguini. Bring to boil again and cook until linguini is tender. Stir in the butter and clams. Gradually add the half and half. Heat thoroughly and then stir in the white pepper and cheese.
In large bowl, combine all ingredients. Cover and refrigerate for several hours or at least 1 day. Serves 8.
Preheat oven to 350°. In large mixing bowl, stir together all ingredients until well mixed. Drop from a teaspoon onto an ungreased baking sheet. Bake for 10 to 12 minutes, until cookies test done with toothpick. Cool on cookie sheet for about 1 minute, then remove.
Cook rice. Boil chicken and cut into pieces. Mix all ingredients except cheese. Put in a casserole dish. Layer top with cheese. Bake at 350° for 20 to 30 minutes.
Cream shortening and sugar together. Add beaten eggs. Blend well, then stir in the chopped apples. Sift dry ingredients together; stir in. Add nuts. Bake in oblong loaf pan at 350° for 45 minutes. Makes large, moist cake.
In medium bowl, mix first 7 ingredients. Pour into pie crust. Bake 45-50 minutes at 350°.
Add 1/2 cup of warm water to 2 packages dry yeast. Sprinkle with sugar. Set aside.
Cook zucchini in a little boiling salt water until tender. Drain. In saucepan, cook carrots and onion in 4 tablespoons butter or margarine until tender. Remove from heat. Stir in 1 1/2 cups stuffing cubes, soup and sour cream. Gently stir in zucchini. Put into 1 1/2-quart casserole. Melt the remaining butter or margarine. Add remaining cubes and put on top. Bake at 350° for 30 to 40 minutes.
Mix spaghetti, eggs and parmesan cheese. Form into spaghetti crust in greased 9 X 13 pan. Top crust with cottage cheese. Heat meat and spaghetti sauce. Pour over cheese and crust. Heat in 350° oven for 30 minutes. Top with shredded mozzarella cheese. Melt, if desired.
Beat eggs. Add sugar, butter, buttermilk and vanilla, then add coconut to fill shells. Bake at 350° for 30 to 35 minutes.
Combine all ingredients in a bowl. Refrigerate until serving. Yield: 6 to 8 servings.
In bowl, mix peaches, sugar, tapioca, flour and nutmeg. Set aside 5 minutes. Prepare pie crust. Add fruit to 9-inch pie plate. Drizzle with lemon juice. Dot with butter. Adjust top crust. Slit top for steam to release. Flute edges and cover edge with foil. Bake at 375° for 25 minutes. Remove foil and bake 30 to 35 minutes more, until golden. Cool.
Heat the two soups with about a can of water with butter. Drain asparagus and put half in casserole. Put half soup mixture over this and add cracker crumbs to cover, then 2 sliced eggs. Put slices of cheese over this. Repeat asparagus, soup, crumbs, eggs and cheese. Add Pet milk, if not moist enough.
Place cake layers, top sides up, in 2 clean 9-inch round cake pans. Pierce cake with large fork at 1/2-inch intervals.
Cook water and sugar over low heat for five minutes. Add remaining ingredients and stir until jelly dissolves. Makes about 2 cups. Keeps well in the refrigerator.
Make Jell-O as directed and set while baking cake. Bake cake as directed using 9 x 13-inch pan. Punch lots of holes in cake. Pour soda over cake. Pour Jell-O over cake. Prepare pudding as directed. Pour over cake. Refrigerate about an hour before serving. Spread Cool Whip over cake. Keep refrigerated.
In skillet, cook meat, onion and green pepper until meat is browned. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Makes 4 servings. A family favorite.
Place chicken and water in large pot. Simmer 1/2 hour. Add celery, carrot, onion, bay leaf, potato, salt and pepper to soup.
Cream butter, Crisco and sugar. Add eggs, one at a time. Sift together dry ingredients. Add alternately with milk and vanilla. Bake 80 minutes at 325°.
In saucepan, bring cocoa, oleo and water to a boil. Remove from heat and add remaining ingredients, mixing well. Bake in a 15 1/2 x 10 1/2-inch pan or cookie sheet at 350° to 375° for 20 minutes.
Stir together the first 6 ingredients. Gradually whisk in the oil until the mixture is emulsified. Will keep in the refrigerator for 1 to 2 weeks.
Cream sugar and margarine. Combine soda, flour and spice. Add dry ingredients alternately with buttermilk (add nuts or raisins).
Combine flour, baking powder, baking soda, salt and sugar. Cut in Crisco. Dissolve yeast in warm water for 5 minutes. Add yeast and buttermilk. Stir just until dry ingredients are moistened. Turn out on floured surface and knead lightly about 10 times. Roll to 1/2 inch thick and cut with a 2 inch cutter. Place on ungreased baking sheet, cover and let rise about 45 minutes. Bake in preheated 425° oven about 10 to 12 minutes until golden brown.
In 1 1/2-quart shallow baking dish (10 x 6 x 2-inch), combine ingredients. Bake at 400° for 25 minutes or until rice is done; stir. Garnish with sliced, hard-cooked egg, if desired. Makes about 5 cups.
Beat raw eggs; add water, vinegar and cook until well blended. Remove from heat and add mustard and Miracle Whip. Store for weeks in airtight container in refrigerator until ready to serve.
Brown the ground beef. Mix with sauce and simmer. Cook pasta until tender, but do not overcook. Layer in casserole dish the sauce, pasta, sour cream and cheese. Continue layering, ending with cheese on top. Bake at 350° until cheese is melted and bubbly.
Mix all together and simmer 5 minutes. Serve with Doritos or tostadas.
Slice cucumbers and onions in large container. Cover with cracked ice. Let stand for 3 to 4 hours. Drain and drop in simmering solution of the remaining ingredients. Let cucumbers simmer in solution, but do not boil. Pack in canning jars and seal.
Use large pot or boiler, place Boston butt, pintos, salt, caraway seed, chili powder and jalapeno peppers, covered with water and cook on low to medium heat for 3 to 4 hours or until meat shreds in mixture. Break up lettuce. Dip cooked mixture on plate; add 1 serving lettuce, tomatoes, onions, cheese and taco sauce on top; serve with chips. Yields 12 servings.
Bring chicken, broth and water to boil in a 4 to 5-quart pot. Reduce heat. Cover and simmer 20 to 25 minutes. Add carrots, celery and onion. Simmer 15 to 20 minutes longer until chicken is no longer pink near the bone. Remove chicken and skim off fat.
Mix well in casserole dish covered with crushed Ritz crackers and 1/2 cup melted butter. Bake at 350° for 45 minutes.
Grate carrots, celery, green peppers and onions with the food processor. Grate dried bread with the food processor. Mix all ingredients together and make into steak patties the size of your hand. Bake on cookie sheet in oven until done. You can freeze them by putting wax paper in between each one. Put gravy over them in a casserole dish when serving and bake in oven.
Boil chicken; tear apart and mix soup and sour cream. Crumble crackers and mix with butter. Sprinkle on top and cook 30 minutes in a 350° oven.
Beat together the sugar, eggs and orange slices. Mix in the flour and baking soda. Grease and flour 9 x 13-inch pan and bake at 350° for 30 to 40 minutes.
Cream margarine, Crisco and cream cheese. Gradually add sugar until light and fluffy. Add eggs one at a time, beating well after each. Combine flour, soda and salt to creamed mixture. Stir in flavoring. Pour batter into floured and greased 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes, until cake test is done. Cool in pan 15 minutes.
Beat sugar, flour and eggs together. Add rhubarb. Place in unbaked pie crust. Sprinkle with nutmeg. Bake 45 to 50 minutes at 425°.
Beat eggs and 1/4 tsp. salt. Add flour until you get a soft dough. Roll half of the dough out as thin as you can on a floured surface. Cut into four pieces. Put flour between all four pieces as you stack the four sections on top of one another. Take your knife and slice thin. Repeat with the other half of the dough. Cook till done.
Empty broccoli into a well-greased 2-quart casserole. Mix soup, eggs, onion, mayonnaise, salt and pepper. Pour over broccoli, but do not mix. Top with Parmesan cheese and bread crumbs. Bake at 325° for 45 minutes, uncovered.
Place margarine, milk and sugar in pan; bring to a boil. Boil 5 minutes, stirring constantly. Turn off heat. Add marshmallows, peanut butter and vanilla. Stir until melted; pour into buttered 8-inch square pan. Cool before cutting.
Preheat oven to 350°. Grease 2 loaf pans. Beat eggs and sugar together in a large bowl. Stir in oil and vanilla. Combine flour, baking powder, soda, salt and cinnamon. Add to egg mixture; blend well. Stir in zucchini, nuts and raisins. Pour into greased pans and bake 1 hour. Remove and cool on cake rack about 10 minutes before turning out. Cuts better when cool. Bread freezes well if wrapped tightly for up to 6 months.
Combine everything, except cheese and croutons. Simmer for 1/2 hour. Cover the bottom of a soup bowl with cheese and croutons and pour soup over.
In large skillet brown chicken breasts in margarine for 10 minutes. Drain grease. Add soup, broccoli, pepper and water. Bring to a boil. Cover and reduce to simmer for 20 minutes, stirring occasionally. Serve over white rice. Garnish with tomatoes.
Prepare pudding as directed on box, using milk. Put one layer of crackers in bottom of pan, then a layer of pudding. Repeat. Pour cherries over top. Add Cool Whip. Chill 1 hour. Ready to serve.
Brown meat and drain well. Add other ingredients and heat until cheese is melted. Put rye bread on cookie sheet and spoon mixture onto bread. Cover with plastic wrap and freeze. When ready to serve, thaw and place under broiler until brown. Like individual pizzas! Makes 60 to 70.
Saute green pepper, onion and celery; drain and put in large pot. Add remaining ingredients, except meat. Simmer 1/2 hour, then add drained and broken up or strips of sauteed minute steaks. Simmer another 1/2 hour. Serve on hoagie rolls or hard rolls with pickles.
Combine the softened cream cheese, 1/2 cup sugar, 1 egg and almond extract. Set aside. Melt chocolate and butter. Cool. Beat 2 eggs and 1 cup sugar together. Add chocolate mixture. Sift together the flour, baking powder and salt. Add to chocolate mixture and mix well. Pour half of the chocolate batter into greased 8-inch square pan. Spread with cream cheese mixture. Top with remaining batter. Bake at 350° for 45 minutes.
Stir together the bourbon and syrup; thoroughly stir in the remaining ingredients. Spoon 1/2 tablespoon of the mixture onto wax paper, generously covered with extra confectioners sugar. Roll each into a ball; roll in the sugar on the paper. Refrigerate in a tightly covered container at least overnight before serving.
Preheat oven to 450°. In a large skillet, brown beef, onion and garlic. Pour off fat. Stir in salsa and bouillon. Simmer 5 minutes. Place bread shell on a large baking sheet. Top with salsa mixture, cheese, sliced peppers and olives. Bake 10 to 12 minutes or until cheese melts. Refrigerate leftovers. Makes 1 pizza.
Crush Oreo cookies in blender or food processor (10 cookies at a time works best). Make sure cookies are fine as dirt.
Spread crescent rolls on greased jelly roll or cookie sheet to form crust. Bake as directed on package. Cool. Mix mayonnaise or salad dressing, cream cheese (light works, too!) and seasoning with beater. Spread over crust. Sprinkle toppings over cream cheese. Press toppings lightly into cream cheese. Refrigerate. Cut into squares to serve.
Have the meat cut in 1-inch cubes; coated with seasoned flour. Heat the drippings in a heavy skillet or Dutch oven; add onions and cook until yellow; add the meat and brown on all sides; add the tomatoes, peeled and quartered, and boiling water. Cover and simmer gently over low heat, about 1 1/2 hours. Add beans and continue cooking until meat and beans are tender. If desired you may remove meat and vegetables. Thicken gravy and return meat and vegetables to gravy.
Preheat oven to 325°. Liberally butter four ramekins. Pour 1 tablespoon cream in the bottom of each ramekin. Sprinkle about 1/4 teaspoon lemon zest over the cream in each. Divide the cheese evenly among the 4 ramekins, sprinkling on top of cream. Gently drop an egg in each ramekin. Add salt and pepper. Measure 1 tablespoon cream and spread over each egg; scatter a little parsley over the tops. Bake for about 12 minutes or until egg is slightly set. Serve immediately. Serves 4.
Mix all ingredients together. Pour into a tube pan and bake at 350° for 45 minutes.
Brown hamburger, onion and pepper. Add other ingredients and simmer for about 1 hour. Spoon on sandwich buns.
Grease 8 x 12-inch baking dish. Cut bread into cubes. Place layer on bottom of pan. Cook and drain sausage; place on layer of bread. Layer grated cheese on sausage. Mix together eggs, 2 1/4 cups milk and dry mustard. Pour over pan. Cover and refrigerate overnight.
Cream butter and Crisco and sugar until light and fluffy. Add eggs, one at a time. Combine flour and baking powder. Add to creamed mixture with milk. Stir in flavoring. Spoon in greased and floured tube pan. Bake at 325° for about 1 1/2 hours.
Dissolve gelatin and sugar in 1 cup boiling water. Mix all ingredients and put into a 9 x 13-inch pan. Chill until set.
Melt margarine over low heat. Add chocolate and stir until melted. Remove from heat and stir in sweetener and vanilla. Combine chocolate mixture with cream cheese; beat until smooth. Stir in nuts and spread in lightly greased 8-inch square pan. Refrigerate until firm. "Free."
In a small bowl, finely mash banana. Add sour cream, sugar, poppy seed, lemon juice, mustard and salt. Chill for at least 30 minutes. Arrange salad greens and fruit on a platter. Or serve greens in individual salad bowls. Serve with dressing. This is a nice dressing to use up that banana that we always find has gotten too ripe to eat.
Rinse chicken with cold water; pat dry. Add oil to a 12-inch skillet. Add chicken and cook 4 minutes on each side or until browned. Remove chicken; drain on paper towels. Wipe skillet with a paper towel; coat with Pam cooking spray and add chicken to skillet. Combine water and next 6 ingredients; pour over chicken. Cover and cook over medium heat 15 minutes. Add rice; cover and cook over medium heat 20 minutes or until tender. Remove from heat and stir in olives. Sprinkle with lime juice.
Spread flour in a 13 x 9-inch pan. Bake at 325° about 45 minutes, stirring once. Meanwhile in a large saucepan, stir water, onion, pepper, garlic and bouillon to a boil. Reduce heat; simmer until vegetables are tender. Cook rice according to directions, omitting butter and salt. Keep warm.
Drain Mandarin oranges and pineapple well. Save juice for another use. Mix all ingredients together and chill. Very good!
Mix all together. Place in 9 x 13-inch glass pan. Refrigerate overnight. Bake at 350° for 35 minutes. Serves 6 to 8 people. This can be made and frozen for 2 weeks.
In a 2-quart glass container, microwave frozen strawberries on High for 2 minutes. Stir in pectin and microwave on High 2 minutes. Stir in sugar and lemon juice. Microwave on High 6 minutes, stirring after first 3 minutes. Pour into glass jars. Cool to room temperature, cover and refrigerate. Makes 2 cups.
Heat oven to 350°. Lightly grease a 9 or 10-inch pie pan. Sprinkle bacon, cheese and onion over bottom. Place remaining ingredients in blender. Blend on high speed for 1 minute. Pour into pan and bake 50 minutes. Let stand 5 minutes.
Cook sausage in a 300° oven. Bake approximately 1/2 hour. Drain on paper towels and cut into slices. Place onions, potatoes, chicken broth, water and garlic in a pot and cook on medium heat until potatoes are done. Add sausage, bacon, salt and pepper to taste. Simmer for another 10 minutes. Turn to low heat; add kale and cream. Heat through and serve.
Tear bread into cubes and put in a baking dish. Heat milk until hot. Add remaining ingredients and pour over bread. Bake at 350 degrees for 35 - 40 minutes.
Sift together flour and salt in mixing bowl. Mix with cold milk. Pour at once into flour. Stir lightly with fork until blended. Add more liquid if necessary to make dough hold together. Divide into 2 portions. Refrigerate until ready to prepare pie. Makes 1 crust.
Cut chicken into 11 pieces. Wash thoroughly. Place chicken in a large bowl. Cover with cold water. Add 1 tablespoon salt. Refrigerate 1 to 2 hours. Drain. Sprinkle with salt again, if desired and lots of black pepper. In another bowl, place flour. Add dash of salt, black pepper and ground red pepper. Mix thoroughly.
Mix ham, noodles and broccoli in a pot. Pour alfredo sauce over top; milk may be added. Great with rolls.
In a blender jar, combine Ricotta, eggs, salad oil, flour, sugar and salt. Cover and blend until smooth; push ingredients from sides of blender or food processor with rubber spatula. Pour batter in about 3-inch rounds on a lightly greased griddle or wide frying pan over medium-low heat. Turn cakes with a spatula when bubbles form on the surface. When browned lightly on both sides, remove from pan. Keep warm until all are cooked. To make ahead, cool pancakes or wire racks, then to reheat, place in a single layer on a baking sheet. Cover and bake 5 minutes at 375°. Serve with fruit and powdered sugar.
Drain pineapple; put in bowl and mix in whipped topping, walnuts, condensed milk and lemon juice. Put mixture in graham cracker crust and chill for 2 hours.
Preheat oven to 350°. Melt butter or oleo in a 13 x 9-inch pan. Sprinkle with graham cracker crumbs, then layer coconut, chocolate chips and butterscotch bits. Spread condensed milk over the top and sprinkle with nuts. Press lightly. Bake for 25 to 30 minutes. Cool and cut into bars.
Cream butter and sugar until well blended. Add egg and applesauce and blend well. Sift together flour, soda, baking powder, salt and spices. Add raisins and rolled oats to flour mixture. Blend creamed and flour mixtures well. Drop by teaspoonfuls on greased cookie sheets. Bake at 375° for 15 minutes. Makes 3 dozen.
Mix ingredients together and form a ball. Roll cheese ball in chopped pecans. Chill until ready to serve.
Combine dry ingredients. Cut Crisco into dry ingredients. Slightly beat egg and blend it into Milnot. Mix liquid mixture into dry ingredients and stir with large fork or with hands until mixed well. Shape into large ball and pinch off about golf ball size pieces or larger, depending on how large you want to make your pies. Roll out thin and put about a tablespoon of filling on one side; fold over and crimp the sides. Cook in hot cooking oil until brown; turn and brown other side. Cool on rack or paper towel.
Place frozen potatoes in a large bowl. Add melted butter, stirring to coat all potatoes. Add soup, sour cream, onions, grated cheese, salt and pepper. Mix well.
Use leftover roast beef and gravy. Put sliced roast beef and gravy on 2 slices of toast. Serve with mashed potatoes and sliced tomatoes.
Cook the grits in 4 times as much water. Boil several minutes and stir in a heaping tablespoon of flour. Remove from fire and stir in egg, mixing thoroughly. Add just enough water to make consistency of pancake batter. Spoon into hot (375°) grease in size of small pancakes. Brown on both sides.
Mix first 4 ingredients; boil 5 minutes. Cool. Add cream cheese. Stir in nuts and a small can of Carnation cream. Chill and serve.
Saute onion, celery and pepper in oil until tender. Add meat and cook. Drain. Add chili powder and tomatoes. Cook 10 minutes. Stir in rice and salt. Turn into a shallow baking dish, sprinkle cheese over top and put under broiler for a few minutes until hot throughout. Serves 6.
Mix the oil, 2 eggs, 1/2 cup sugar, flour and baking powder all together and spread in a greased 9 x 13-inch baking pan. Drain the pineapple and put on dough. Cream the cream cheese and 1 cup sugar. Add the 5 eggs and 2 tablespoons dry pudding and pour over the pineapple. Bake at 325° for about 1 hour.
In skillet, brown chicken in margarine. Remove. Saute mushrooms until tender in same skillet. In a large saucepan, prepare pasta as directed. Drain. Slice chicken into chunks. Combine chicken, sour cream, mushrooms and pasta mixture. May be served hot or cold. Refrigerate unused portion.
Boil chicken breast and pull off bone. Drain corn and put in bottom of pan, put chicken over corn, heat soup and sour cream together and pour over corn and chicken. Crumble crackers over top, as many as you want (approximately 2 packages). Melt butter and pour over and bake in 350° oven for 30 minutes or until hot.
Cook bacon until crisp in Dutch oven. Remove and crumble brown beef in drippings. Pour off fat. Add crumbled bacon, broth, wine, garlic and thyme. Cook in oven over low heat for 1 1/2 hours or until meat is tender. Add onions, carrots and mushrooms. Cook 30 minutes.
Mix together the sugar, salt and flour. Add beaten egg yolks and milk. Stirring constantly, pour mixture into 2 cups scalded milk. Stir until thickened. Add 1 tablespoon butter and 1 teaspoon vanilla. Line 9 x 13-inch dish on bottom and sides with vanilla wafers (whole). Slice bananas and layer on top of wafers. Spread hot pudding over all. Crumble some wafers and sprinkle on top.
Mix baking mix, milk and eggs in greased baking dish (11 x 7 x 1 1/2-inch) with fork until uniform color (batter will be lumpy).
Drain salmon, reserving liquid. Set liquid aside. Remove skin and bones from salmon. Combine cracker crumbs and reserved liquid. Let stand 5 minutes or until liquid is absorbed. Stir in salmon, corn meal and the next 3 ingredients. Shape salmon mixture into patties. Pour oil into skillet about 1/4-inch deep. Fry patties in hot oil over medium heat until browned, turning once. Drain on paper towels.
Mix and let set 15 minutes. Pour into pie crust. Dot with butter. Cover with pie crust and bake at 375° until golden brown.
Place flour in bowl. Cut in shortening. Sprinkle with water and stir with fork until it cleans sides of the bowl. Shape into a ball. Remove from bowl and place on floured board. Flatten dough. Roll out into a thin circle. Fold into quarters. Place into pie pan, unfold. Trim outer edges to within 1 inch of the edge of the pie plate. Turn under edge and finish edge as desired. Prick sides and bottom thoroughly. Bake 475° for 8 to 10 minutes. Cool. Add your favorite filling. Makes 1 single pie crust.
Mix in heavy saucepan and cook until thick (3 or 4 minutes). Cool. Knead on wax paper about 5 minutes. Store in airtight container. Rainy day fun.
Beat yogurt and cucumber until smooth. Blend in water until mixture is consistency of cream soup. Season to taste with salt and pepper. Stir in raisins, chives and other herbs. Chill. Just before serving, garnish with egg slices.
Preheat oven to 350°. Beat egg and milk in a large bowl. Add meat, oats, onion and pepper. Mix well. Shape into 5 individual loaves and place in a baking dish. Mix remaining ingredients and spoon over loaves. Reserve glaze for basting. Bake about 45 minutes, basting once or twice with glaze. Serve remaining glaze warm in gravy boat.
Brown hamburger and sausage. Drain off fat. Mix hamburger, hot sausage, chili powder, garlic powder, and cheese, Cook until melted. Place 1 Tbsp. of mixture on Party Rye Slices. Bake at 350 until crispy.
Wipe chicken dry; season with salt and pepper and dust lightly with flour. In a large frying pan over medium heat, saute chicken in butter until golden on both sides. Remove from pan. Add bacon and saute until golden. Add onion and mushrooms and saute until limp. Return chicken to the pan along with the potatoes, brandy, water, lemon peel, bay leaf, thyme and garlic. Cover and simmer for 1 hour or until the potatoes and chicken are tender. Add salt and pepper to taste. Serve with juices spooned over. Serves 4.