HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat Presto cooker and brown pork. Add onions and cook slightly. Add potatoes, water, salt and pepper. Close cover securely and place pressure gauge in place. Cook for 5 minutes with pressure up. Let pressure drop on its own. Add milk, corn and butter and reheat. Thicken chowder, if you like.
In a saucepan, saute the onion in butter. Add corn, milk and spices. Simmer for about 15 minutes. Add clams with juice and cook about 5 more minutes.
Mix and press in pie pan. Bake at 300° until light brown. For pecan pie, bake for few minutes before adding pie filling.
Mix ingredients until batter is smooth, then fold in fruit cocktail. Pour into greased and floured cake pan. Sprinkle the top with the 1/2 cup brown sugar and 1/2 cup chopped nuts. Bake at 350° for 40 minutes.
Add salt to flour and sift. Work in shortening with two knives until shortening is evenly mixed. Stir and moisten into dough with water; pat into ball and chill. Later cut off amount needed and roll out on a floured board with light, quick strokes to 1/8-inch thickness, working into circular form.
Melt oleo and mix with cracker crumbs. Beat Dream Whip with milk until stiff. Add sugar and cream cheese; mix well and pour 1/2 of crumbs in dish, then 1/2 of the Dream Whip and cream cheese mixture. Spread pie filling over cream cheese mixture, then other 1/2 of crumbs. Chill.
Blend gelatine, Sweet 'N Low and pineapple juice together in saucepan until boiling, while stirring constantly. Then stir in the last 3 ingredients. Pour in flat pan and refrigerate until set. Cut into squares.
Oil a large platter or cookie sheets. Combine sugar, Karo and water in heavy pan. Stir until dissolved. Bring to boil and wash sides of pan down; wash all sugar that sticks to sides of pan. Add peanuts when mixture reaches soft ball stage (235°). When mixture begins to boil again start stirring. Cook to hard crack stage (310°) and add soda, salt, butter and then vanilla and coconut. Remove from heat first and stir well. Spread as thin as possible on greased platter. Run knife under brittle as soon as possible to let air beneath candy and platter. As soon as candy is hard enough to handle, stretch in all directions.
Cream sugar with oil and eggs and beat until creamy. Sift salt and soda together with the flour. Add the cocoa, food coloring, and vinegar to sugar and eggs. Beat well. Slowly add flour mixture. Then add buttermilk and vanilla and beat well. Bake at 325 degrees using toothpick to separate edges from sides of pan. Does well in any kind of pan.
Beat together first 4 ingredients. Add flour, soda, cinnamon, salt, cloves and black walnuts (you may use other walnuts). Pour into large greased jelly roll pan. Bake in 325° oven. Test after about 25 minutes. Freezes well. You may cut recipe in half and use 9 x 12-inch pan or make two pans from full recipe.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt butter in oven. Sprinkle crumbs evenly over butter. Pour Eagle Brand evenly over crumbs. Top with remaining ingredients. Press down firmly with spoon. Bake 25 to 30 minutes or until lightly browned. Cool; cut into bars.
Mix ingredients. Cut 3 to 4 pounds beef 3/16 to 1/4 inch thick. Soak 24 hours. Dry in food dehydrator until hard or what you like.
Place ingredients in casserole in order given. Cover tightly with foil. Bake for 4 hours in a 250° oven.
Prepare shell macaroni according to directions. Drain and set aside. In medium saucepan, combine soup, milk and cheese. Cook and stir until cheese melts. Stir in remaining ingredients. Turn into a 2-quart baking dish. Bake at 325° for 30 minutes. Makes 6 servings.
Put noodles in pot any size with water. Let noodles boil for a minute or until done. Put in rest of ingredients (does not matter which order put in).
Mix the first 6 ingredients together and place in casserole dish. Spread crushed potato chips and grated cheese on top. Bake in a preheated 400° oven for 20 minutes.
Grease a casserole. Put in a layer of dried beef. Over beef, lay the chicken breasts, number of portions determines number or pieces. On each breast, lay 1/4 strip of bacon. Mix soup and sour cream. Pour over all. Bake at 350° for 1 hour.
Chop onion, green pepper and celery and mince the garlic. Saute in cooking oil about 5 minutes. Stir in tomato sauce, water, salt, pepper and spices. Simmer about 10 minutes. Add frozen shrimp. Simmer 5 to 8 minutes. (If shrimp is raw, simmer until it turns pink.) Remove bay leaf before serving. Serve over hot rice. Serves 4 people.
In nonstick skillet, warm oil. Sprinkle chicken with paprika. Add chicken to skillet and cook until golden on both sides. Remove chicken and cover loosely with foil. Add rice and onion to skillet. Cook, stirring frequently, until rice is golden and translucent, 2 to 3 minutes. Stir in broth, tomatoes with liquid, parsley and pepper, crushing tomatoes with a spoon. Bring to a boil. Return chicken to skillet. Cover and reduce heat to low. Simmer 15 minutes, stirring occasionally. Stir in green beans. Cover and cook about 15 more minutes.
Mix graham crackers, sugar and melted butter well; line the bottom of a 9-inch spring-form pan and bake at 350° for 10 minutes.
Boil water and sugar, then cool. Add fruit juices and bananas. Freeze in four 1/2-gallon milk cartons. Sit frozen carton in refrigerator the night before serving to get slushy. Add 1 quart of cold ginger ale to 1/2 gallon of punch. Stir until mixed. I have added extra ginger ale to stretch. Makes 50 (5 ounce) servings.
Boil potatoes in Jackets, peel and slice. Brown bacon and onion to taste. Make a sauce of flour, sugar, vinegar and water. Mix altogether and fry.
Sear and brown chicken in oil on both sides; drain. Cover with salsa. Put lid on and cook 15 to 20 minutes or until done.
Combine oil and seasonings in a bowl. Add potatoes, stir to coat, and arrange in a single layer on an ungreased 15 x 10 inch pan. Bake uncovered at 450° for 15 minutes. Sprinkle with cheese and bake 10 to 15 minutes or until crisp tender. Serves 6.
In a small saucepan, bring first 3 ingredients to boil. Reduce heat and simmer 5 minutes. Pour 1/2 cup of syrup mixture into a 13 x 9 x 2-inch baking dish. Arrange potatoes in syrup. Top with remaining syrup. Bake in 350° oven, basting often, 20 minutes or until glazed. Makes 12 servings.
Preheat oven to 350°. Beat butter in a large bowl until creamy. Blend in eggs, pineapple juice concentrate and vanilla. Combine flour, baking powder, baking soda, spices and salt. Gradually add to egg mixture, beating until well blended. Stir in carrots. Spread batter evenly into a greased 12 x 8-inch baking dish. Bake 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool completely on a wire rack. Prepare icing; spread over cooled cake. Sprinkle with pecans, if desired.
Beat eggs until fluffy. Add sugar, beating well. Sift flour, baking powder and salt. Combine milk, shortening and extracts. Add to egg mixture alternately with flour. Spread batter into a greased 9 x 12-inch pan. Arrange 4 cups sliced peaches on top of batter. Sprinkle with mixture of 1 cup sugar and 1 teaspoon cinnamon. Bake at 375° for 30 to 40 minutes.
Mix the first 5 ingredients together. Spread on rolls. Bake at 400° on cookie sheet for about 15 minutes, or until meat is cooked. Remove from oven. Place Mozzarella cheese on top. Put back in oven until cheese is melted.
Mix together and place all ingredients in shallow baking dish. Bake for 35 to 45 minutes at 375°. Remove from oven. Allow to set 10 minutes before serving.
Bring water to boil; add meat, spices tied in a clean cloth (cheesecloth), wine, onion, sauce, mint and salt. Cover and cook until meat is tender, about 3 hours. Add sliced cabbage, cook until tender. Place bread slices and a sprig of mint on top in a deep dish. Pour hot broth and cabbage over bread. Remove meat to a separate platter and serve. Makes 6 to 10 servings.
Combine last 5 ingredients for sauce and simmer for 1 hour. Spread shrimp in single layer in shallow ovenproof dish. Cover with warm tomato sauce. Sprinkle with Feta cheese. Cook in 450° oven until shrimp are done. It doesn't take long. Serve with French bread or over orzo type pasta.
Combine all ingredients in casserole. Top with buttered bread crumbs, if desired. Heat in oven at 375° until mixture is bubbly and hot, about 1/2 hour or so.
Fill jug about 3/4 full with water; add the 3 ingredients. Finish filling jug with water; shake. Pour into spray bottle as needed. Store with household chemicals. Keep out of reach of children.
Crush Frosted Flakes and measure. Should have 1 1/2 cups. Melt chocolate. Stir together flour, soda and salt. Set aside.
Place flour, sugar, baking soda and baking powder in the baking pan. Sift cocoa powder into pan and stir all together. Add water, mayonnaise, eggs and vanilla to the pan; mix well until all the flour is moistened and batter is smooth. Bake for 35 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool. Place 1/2 cup of the frosting in a small bowl. Stir the food color into the frosting, a few drops at a time, until you like the shade. Spread it neatly in the upper left corner of the cake to make a 4 1/2-inch square. Arrange marshmallows in a circle on the blue frosting to make stars.
Preheat oven to 375°. Grease and flour 15 x 10 x 1-inch jelly roll pan.
Cut bacon into 2-inch pieces. Fry until crisp. Remove bacon. Set aside. Remove all but 4 tablespoons of drippings. Dice potatoes, onion and celery. Cook potatoes, onion and celery in Dutch oven having water about 2 inches above the vegetables. Cook until almost soft. Add cauliflower while vegetables are cooking brown. Add flour in drippings to soup. Add bacon. Cook over medium heat until thick. Garnish with hard-boiled eggs. Serve.
Dissolve jello in water. Beat cream cheese until fluffy. Stir in jello and stir until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until jello mounds using a 13 x 9 x 2-inch dish. Fold in 3/4 of whipped topping. Refrigerate until set. Garnish with remaining topping.
Brown ground beef in large heavy kettle; drain. Add all other ingredients, except the macaroni. Bring to boil. Lower heat; cover and simmer 20 minutes. Add macaroni; bring to boil and simmer until vegetables are tender. Sprinkle with Parmesan cheese before serving.
Thaw strawberries and drain, reserving juice. Drain pineapple, reserving juice. Dissolve jello in boiling water and add juices (should make 2 cups of juice). Fold in all fruits and nuts. Turn half of the jello mixture into a mold or pan. Chill until set in refrigerator. Spread carton of sour cream over set jello. Then carefully pour remaining jello mixture over the top. Return to refrigerator and chill until set. Serves 12.
In large bowl, mix gelatine with sugar. Add boiling water and stir until gelatine is completely dissolved. Add lime juice, food coloring and lime peel. Cool mixture completely. Stir in milk. Freeze 1 1/2 hours or until mixture is frozen about 1/2 inch around sides of bowl.
Cook sliced zucchini in boiling water until soft, drain. Put in large bowl. Saute carrots, onions and green peppers in butter (oil) until tender. Add to bowl. To bowl, add 1 1/2 cups stuffing cubes, sour cream and soup; mix. Put in 2-quart casserole dish. Melt margarine. Add remaining cubes. Toss and put over top of casserole. Bake 40 minutes at 350°.
Beat eggs well. Add sugar in which flour is mixed; beat well. Add butter and coconut, then milk; mix well. Add vanilla. Bake in uncooked pie shell at 375° until filling shakes like jelly and pie is golden brown, about 45 minutes. Makes 3 small pies.
Cream together the butter and brown sugar; stir in vanilla, cinnamon and nutmeg. Keep refrigerated. To serve, put 1 tablespoon of butter mix in a mug. Add 1 ounce of dark rum and 6 ounces of water. Stir and serve.
Brown beef with onions in Dutch oven. Add taco seasoning, salad dressing mix, beans, chilies, hominy, stewed tomatoes and water. Simmer 10 minutes. Serve with taco chips and top with sour cream and sprinkle with shredded cheese.
Beat all ingredients with mixer for 5 minutes. Pour into unbaked pie shell and bake 45 minutes at 325°. Makes 1 large pie.
Boil sugar, margarine and Karo 5 minutes. Remove from heat and add soda and vanilla. Pour over popped corn. Place in oven on cookie sheets and stir every 15 minutes for 1 hour, baking at 200°.
Rinse, stem and dry mushrooms. Place on greased baking sheet. Combine ingredients. I use a food processor. Reserve 2 tablespoons Parmesan cheese. Spoon mixture into mushroom caps. Sprinkle with remaining cheese. Bake at 350° for approximately 20 minutes.
Preheat oven to 350°. Mix pretzels, 3 tablespoons sugar and butter together. Press into 13 x 9-inch pan. Bake for 15 minutes. Beat together cream cheese and powdered sugar. Fold in Cool Whip and marshmallows. Spread over crust. Add Jell-O to boiling water; stir to dissolve. Add berries. Pour over Cool Whip layer. Refrigerate several hours or until firm.
With fork, mix first 4 ingredients. In separate bowl beat remaining ingredients. Combine the 2 mixtures, stir with fork until moistened. Then, with hand, mold into a ball. Chill 15 minutes before rolling out.
Combine all in slow cooker on low heat or in deep pot on stovetop. Cook on low heat until thoroughly heated.
Sift flour, baking powder, salt and pepper together 3 or 4 times. Cut in shortening, then crumble with tips of fingers. Add just enough sweet milk to make a very, very stiff dough. Roll out on a well floured dough board about 1/8-inch thick. Cut into strips or squares and drop into boiling stock in which chicken has been previously cooked. The stock should be boiling madly when dumplings are dropped in; add milk to chicken stock for a richer gravy. Lower heat and cook slowly about 20 minutes.
Cook noodles until done. Drain in colander. Set aside. Brown hamburger meat; drain in colander. Mix noodles and hamburger. Add pepperoni. Then mix pizza sauce and spaghetti sauce and put into glass baking dish. Add shredded cheese. Cover with foil and bake at 350° until cheese is melted.
Layer pan with crushed pineapple, then spread 1 can cherry pie filling, then 1 box cake mix (dry). Cut 2 sticks of margarine evenly on top. Sprinkle top with pecans and bake at 350° until done, 30 to 40 minutes.
Warm oil in large pot over high heat. Add garlic and onions; saute 5 minutes, stirring often. Add chili powder, cumin and cayenne; cook 1 minute, stirring. Add tomatoes, then broth. Bring to boil. Reduce heat to low; simmer for 15 minutes or until slightly thickened, stirring occasionally.
Boil chicken in water to cover for about 2 hours. Bone and dice. Let stock set.
Sift dry ingredients into a large bowl. Add everything else and stir with a spoon to mix well. Do no beat. Pour into a greased and floured Bundt pan; bake at 350° for about 1 hour.
Place unopened can of milk in pan of water (cover can). Boil for 4 hours. Remove from water and when cool enough to handle, open can and smooth caramel in crust. Place in refrigerator until ready to serve.
Mix cake according to directions. Bake as directed in greased 13 x 9 x 2-inch pan. Poke holes in warm cake and pour caramel topping on top. Cool. Top with Cool Whip and crumbled Heath bars.
Mix until dissolved and pour into a 13 x 9-inch pan until cool. Cut in 2-inch squares. Add fruit, if desired.
Arrange steaks in greased baking dish. Sprinkle with vinegar, salt, pepper and basil. Bake at 375° for 20 minutes. Remove from oven. Combine bread crumbs and cheese. Spread over steaks; sprinkle with melted butter. Return to oven and bake 10 minutes longer or until halibut flakes easily. Serve 6 on a heated platter garnished with parsley.
Brown meat; drain. Cook onions, peppers and garlic in oil. Cook spaghetti in salted water; drain. Put all ingredients, except Parmesan cheese, in a large bowl; mix well. Pour into a large, greased baking dish. Cover with Parmesan cheese. Bake at 350° for 45 minutes to 1 hour. Freezes well.
Adjust oven racks so that one is in the middle. Heat oven to 350°. Grease and flour a 10 x 10 x 4-inch heart-shaped or round angel food cake pan with movable bottom. Mix sugar and butter in a large bowl with electric mixer on medium speed until crumbly. Add eggs, gradually, increasing mixer speed to high, and beat until mixture is creamy and pale. Then add 2 cups of nuts. Reduce speed to low. Beat in chocolate and vanilla, then cornstarch and baking soda. Scrape down sides of bowl. Add half the flour and sour cream. Before fully blended, add remaining flour and sour cream. Still at low speed, beat in milk just until blended.
Beat together the margarine, peanut butter and sugars. Blend in eggs. Add combined flour, soda and salt; mix well. Stir in oats and 1/2 cup chocolate chips. Place 1/2 dough onto 1 or 2 foil lined and lightly greased 12 or 13-inch pizza pan(s). Spread dough within 1 inch of pan edge. Sprinkle each cookie with the remainder of chocolate chips. Bake at 325° for 20 to 22 minutes. Cool.
Preheat oven to 350°. Spray shallow 2-quart casserole or 12-inch by 8-inch baking dish with non-stick cooking spray. Discard seeds from chiles. Slice cheese into same number of pieces as there are chiles. Place 1 slice of cheese in middle of each whole chile. Arrange stuffed chiles in casserole. In bowl, whisk eggs, flour, and milk until blended. Pour egg mixture over stuffed chiles in casserole. Bake 35 minutes or until top is golden brown and knife inserted in center comes out clean. Makes 6 servings.
Mix 1 package dry dressing mix with 1/2 cup of mayonnaise and 1/2 cup of milk. Add cream cheese and beat with electric mixer. Add Cheddar cheese and blend. Cover and refrigerate overnight. Before serving, sprinkle with almonds or bacon bits. Good with Ritz crackers or Wheat Thins.
Mix ingredients in 1 1/2-quart bowl. Shape into loaf in center of 13 x 9 x 2-inch pan. Peel and slice 1/4-inch thick, 3 medium potatoes and 3 medium onions. Peel and quarter lengthwise 3 medium carrots. Mix 2 teaspoons dried parsley flakes, 1 teaspoon salt and dash of pepper. Place vegetables in layers around meat. Sprinkle each layer with part of salt mixture. Cover pan tightly with foil. Bake in 375° oven (high moderate) for 1 hour or until vegetables are tender. Uncover and bake 10 minutes more to brown meat. Serves 6.
Drain and soak shrimp as label directs. Beat cheese until fluffy. Gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Yields 3 cups.
Melt butter in large saucepan over low heat. Add marshmallows until melted. Remove from heat. In large bowl pour marshmallow mixture over cereal. Stir until well coated. Spray pan with Pam cooking spray; press evenly into a 15 x 18 x 2-inch pan. Cut into 2 x 2-inch squares. Set aside to cool.
In a large bowl, combine corn oil, vinegar, sugar and salt. Add beans and onion. Toss to coat well. Cover. Refrigerate several hours or overnight. Makes 4 1/2 cups.
Roll dried beef around chicken breast, then roll 1 strip of bacon around. Place in a casserole dish. Mix sour cream and golden mushroom soup; pour over top. Bake in 350° oven for 1 hour and 15 minutes.
Toss lightly with fork the first 3 ingredients. Add other ingredients; beat until smooth and blended well. Pour into pie shells. Bake at 375° for 35 to 45 minutes or until brown. Makes 2 (9-inch) pies.
Mix cream cheese and pumpkin, then fold in cool whip. Mix together sugar and spice; add to cheese mixture. Pour into prepared shell. Refrigerate for 3 hours.
Cook squash, save the juice when you drain it. Fix the Stove Top dressing using juice from squash and more water if needed. Mix squash and stuffing mix together. Pour in greased 8 x 13-inch baking pan and bake at 350° for 30 minutes.
Break egg over apples in bowl. Add oil, sugar, cinnamon, nutmeg and walnuts. Mix well. Add mixture of flours and baking soda, stirring just until moistened. Spoon into greased 8 x 8-inch cake pan. Bake in preheated 350° oven for 40 to 45 minutes, or until tests done. Let stand in pan for 10 minutes before slicing. Yields 9 servings.
Mix all ingredients. Put into a greased and floured spring form. Bake slowly at 325 to 350°F for 1 hour.
Cook bacon, drain and return 1/4 c. to skillet. Add celery and onions. Cook for one minute. Blend in flour. Stir in water and vinegar. Cook, stirring constantly until mixture is thick and bubbly. Stir in sugar, salt and pepper. Pour mixture over potatoes and bacon. Mix lightly. Cover and bake for 30 minutes at 350°.
First cover cucumbers, onions and salt with ice water for 3 hours. Mix sugar and spices. Bring to a boil. Pack jars with cucumbers and onions. Pour hot mixture over cucumbers and seal.
Melt margarine. Crush graham crackers with a rolling pin. Sift powdered sugar. Mix margarine, graham crackers, peanut butter and sugar together in large bowl. Spread mixture in a 9 x 13-inch pan. Melt chocolate chips and milk chocolate and pour on top of peanut butter mixture. Refrigerate 1 1/2 hours.
Cream together the first 5 ingredients. Mix together separately the flour, oatmeal, salt, baking powder and soda. Combine all ingredients. Make into balls the size of golf balls and place 2 inches apart. Bake on ungreased cookie sheet at 375° for 6 to 10 minutes. Makes 8 dozen.
You will need a deep 2 to 3 quart covered casserole dish. This recipe you layer in the casserole dish. Start with croutons, some butter, sausage, cheese and repeat until you are close to the top (about 1 to 1 1/2 inches from top). In a separate bowl, mix eggs, milk, garlic salt, mustard and onion until well blended and pour over layered ingredients in casserole dish. Cover and chill overnight. Bake in the morning at 325° for 1 hour.
In large bowl, blend shortening, brown sugar and white sugar. Beat in vanilla and eggs. Add rest of ingredients. Blend well. Stir in M&M's candy, saving 1/2 cup to put 3 on each cookie. Drop by teaspoon on ungreased cookie sheet.
Preheat oven to 350° (325° for glass dish). In a 13 x 9-inch baking dish, melt butter in oven. Sprinkle crumbs over butter. Pour Eagle Brand milk evenly over crumbs. Top with remaining ingredients. Press down firmly.	Bake 25 to 30 minutes until browned lightly. Cool. Cut into bars.
Brown half of the pork and onion at a time in oil in a skillet. Drain off the fat. Transfer pork cubes and onion to the crock-pot.
Beat egg whites stiff. Add sugar. Continue to beat until very stiff (10 minutes). Melt chocolate chips in double boiler and add to egg whites. Add vanilla, chopped nuts and coconut. Drop by spoon onto wax paper on cookie sheet. Bake at 350° for 10 minutes. Remove quickly from paper.
Cook rice and water; set and cool. Prepare pudding as directed on package. When cool, mix together with Cool Whip. Put in fridge and let set.
Pull meat from bone. Mix soup and sour cream. Pour over chicken. Sprinkle crushed Ritz crackers over chicken mixture. Sprinkle poppy seed over crackers. Place a few pats of butter on top and bake at 350° for 30 to 35 minutes.
Cream butter and sugar. Add eggs one at a time, beating well after each addition. Add flour; stir well. Stir in vanilla and pecans. Pour batter into a greased 13 x 9 x 2-inch pan. Bake at 350° for 30 to 35 minutes. Cut into squares. Yields 30 squares.
Heat milk to 110° to 115°; remove from heat. Dissolve yeast in 1/2 cup warm milk in small bowl. Let stand 5 minutes. Combine remaining milk, honey, shortening, salt and whole wheat flour. Beat at medium with electric mixer until smooth. Gradually stir in enough all-purpose flour to make it stiff.
Line cookie sheet with foil; lay down the crackers. Melt butter and brown sugar. Boil for 3 minutes. Pour over crackers. Bake at 400° for 7 minutes. Take out of oven. Pour 1 package of milk chocolate chips on crackers. Let set until melted. Spread with knife. Chill; break into pieces. Enjoy!
Heat a stemmed glass. Add sugar. Pour in strong black coffee to about 1 1/2-inches of the rim. Stir well. Add Irish whiskey to within 1/2-inch of top. Pour in cream over the back of the spoon to put a "head" on the contents.
Combine ingredients. Bake in **two 9-inch cake pans for 45 minutes at 325° or until tests done. Cool, then frost with the following frosting; chill overnight before serving. **I use 9x13-inch pan; bake for 35-40 minutes.