HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown stew meat really well in small amount of oil. Put all the ingredients in with the stew meat and simmer, covered, for 1 1/2 hours. Then remove bay leaf and garlic. Add 6 carrots and cut in 2-inch lengths. Pare and halve 6 small potatoes and add 6 small onions. Add to meat and simmer for 30 minutes. Add 1 cup frozen peas or drained canned peas.
Mix egg yolks, 1 cup sugar, flour and milk. Brown 1/2 cup sugar (in heavy, 6-inch skillet) and add to mixture. Cook on low heat, stirring constantly, until brown sugar dissolves and thickens. Pour into a 9-inch baked pie crust. Beat egg whites until stiff, gradually adding 6 tablespoons of sugar. Brown in a 350° oven.
While cake is hot, punch holes in top. Pour milk and topping over top of cake. Let set overnight or 3 or 4 hours. Crush candy bars. Mix with Cool Whip. Put on top of cake. Eat and enjoy.
Prepare hot grill. Cut bacon slices in half. Wrap half-strip of bacon around each scallop.
Preheat oven to 350°. Melt chocolate in double boiler. Let cool; grease well 10-inch tube pan. Sift dry ingredients together. Set aside. At high speed in large bowl of mixer, beat eggs until thick; add sugar; beat well. Add salad oil and cooled chocolate; beat well. At low speed, add dry ingredients; mix until smooth. Add zucchini and nuts with wooden spoon; stir well. Bake 1 hour and 15 minutes. Cool in pan on wire rack 15 minutes before removing from pan. Cool thoroughly. Makes 12 servings.
Mix dry ingredients thoroughly. Add vinegar. Mix well. Slowly add water. Cook until thickened. If not thick enough, you can add 1 1/2 teaspoons cornstarch mixed with water.
Cut steak into small pieces. Brown in small amount of oil. Season with garlic powder and onion powder. Cut green pepper into strips and add to steak. Add water, bouillon cubes and soy sauce to taste. Cover and simmer 1 hour. Add tomatoes and simmer a little longer; thicken with cornstarch. Serve over rice.
In heavy saucepan over low heat, melt chips and margarine with Eagle Brand milk and vanilla. In large bowl, combine marshmallows and nuts. Stir in chocolate mixture. Spread in foil-lined 13 x 9-inch baking dish. Chill 2 hours until firm. Remove from pan and peel off foil. Cut into squares.
Arrange frozen chicken pieces in a single layer in an ungreased 13 x 9 x 2-inch baking dish. Sprinkle lightly with garlic salt. Bake, uncovered, in a 375° oven for 15 minutes.
Heat oil in pan. Saute bacon, green onions and rosemary for 3 minutes. Add frozen peas and cook covered for 5 minutes. Drain. Process until pureed the cheese and milk. Add to cooked pasta and bacon mixture. Toss to coat. Serves 4.
Combine flour, soda and sugar. Add eggs and oil. Stir only until moistened. Stir in peaches, flavorings and nuts. Bake at 350° for 20 to 25 minutes for muffins or 1 hour for 2 loaves.
Mix everything all at once and bake at 350° for 30 to 35 minutes.
In 8 x 12-inch baking dish, arrange slices of ham. On each ham slice, place a chicken breast. Mix remaining ingredients and spoon over chicken, covering completely. Bake in preheated 300° oven for 1 1/2 hours. Serve over bed of wild rice with sauce.
Dissolve jello and sugar in 1 1/4 cups boiling water in bowl. Add raspberries and lemon juice, stirring until berries are thawed. Chill until partially set. Blend cream cheese, powdered sugar, vanilla and salt in bowl. Fold in whipped cream gradually. Layer half the cream cheese mixture and raspberry mixture in pie shell. Chill until set. Repeat layers with remaining ingredients. Chill until set.
To Freeze Strawberries: Wash and gently pat dry. Arrange in a single layer on a cookie sheet; freeze until firm.
Crush fresh ripe strawberries. Mix with marshmallows. Let stay in refrigerator overnight. Stir in 8 ounces Cool Whip. Serve immediately or serve frozen.
Dissolve jello in boiling water. Add frozen ornage juice and sugar. Add oranges and pineapple. Set until firm.
Divide cheese in half. Grate 1 part and blend into sour cream. Add seasonings sparingly to taste. Blend together well. Crumble other half of cheese. Fold into sauce. Keep covered and refrigerated. This dressing only improves with age, so can be made ahead.
Cook sugar, syrup, salt and water in a saucepan until a small amount forms a soft ball when tested in cold water. Take out 1/2 cup of this mixture and cook the remainder until it forms a hard ball when tested in cold water. Pour the 1/2 cup mixture slowly over the beaten egg whites. Beat constantly. Continue beating and add the remainder of the syrup when ready. Stir in nuts and vanilla. Continue beating until mass thickens and becomes heavy. Drop with a teaspoon onto waxed paper. Yields 48 servings.
Grease a 9 x 13-inch pan. In Dutch oven, melt peanut butter, honey, margarine and marshmallows. Stir constantly until smooth. Stir in cereal and candy. Press into pan with wet hands. Cool completely before serving.
Cream butter and sugar; add eggs, beans, milk and vanilla. Add nuts and coconut. Mix all together and pour into 3 unbaked pie shells. Bake at 300° for 45 to 55 minutes. Can wrap and freeze.
Cook hamburger and chopped onion until meat is done. Remove as much grease as	possible. Add	the taco sauce and water. Let simmer to blend flavors. In the bottom of 9 x 13-inch pan place the tortilla chips, keeping the chips unbroken. Cover chips with layer of shredded lettuce about 2 inches	deep. Pour meat	mixture over lettuce and top with grated cheese. Bake in 350° oven for 15 to 20 minutes.
Disjoint chicken wings. Discard tips (or save for stock). Place chicken in large, plastic food storage bag. Pour in teriyaki sauce. Press air out of bag. Close top securely. Refrigerate 8 hours or overnight, turning bag over occasionally. Remove chicken from marinade; drain well. Heat oil in a large skillet over medium heat. Lightly coat about 1/3 of chicken with cornstarch. Arrange in single layer in skillet and brown slowly on both sides. Remove; place in single layer on rack placed on large baking sheet. Repeat cooking procedure with remaining chicken, adding more oil if necessary. Bake in a 350° oven for 15 minutes or until chicken is tender. Serve hot.
Combine all ingredients, except cranberries. Bring to boil, stirring. Simmer, covered, about 10 minutes. Strain, add cranberries and cook without stirring until cranberries pop open. Pack in hot sterilized jars and seal. Or cool; then pack in desired containers and keep refrigerated. Makes about 4 cups.
Cover bottom of crust with however many pecans you want to use. Mix ingredients well and pour over pecans in crust. Preheat oven. Cook at 350° in the middle of the oven until pie puffs up, about 20 to 30 minutes. Cool and enjoy.
Mix and chill before serving. Serve with fresh vegetables, broccoli, cauliflower, bell peppers, etc.
Mix all of the ingredients. Put margarine in last and beat. Bake 1 hour and 15 minutes at 325°. Use your favorite icing, if desired.
Mix cake mix as directed on box. Pour 3/4 mix in 9 x 11-inch cake pan (greased). Set rest aside for cupcakes. When cake is done, poke holes in top. Boil pineapple and sugar until thickened and pour over cake. Prepare vanilla pudding and pour over cake. Chill, put Cool Whip on top and serve.
Blend flour and margarine as for pie. Beat egg yolks; add to vinegar and water. Add to flour mixture. Refrigerate overnight.
Boil all ingredients, except pecans, for 5 minutes. Toss in pecans and stir. Spread on wax paper and cool.
Peel potatoes and cut into small pieces. Sprinkle potatoes with salt and pepper and place in a large soup pot. Add onions and enough water to cover. Cook until done, but not mushy. Add a sprinkling of parsley flakes. Stir in cream of celery soup and heat thoroughly. Cut cheese into small pieces and add to soup. Turn off heat and stir occasionally until cheese is melted. If desired, stir in lightly steamed broccoli florets as cheese melts.
Cream the margarine. Add confectioners sugar and egg white. Cream to smooth. Stir in crushed boysenberries. Spoon on hot waffle. No more butter necessary.
Slice off top of rolls. Layer ham and cheese on rolls. Replace roll tops. Mix all other ingredients together. Pour mixture on top of rolls. Cover with foil. Refrigerate overnight. Bake at 350° for 20 minutes.
Bake cake mix according to directions on package in two or three 9-inch round cake pans. Cool cake. Mix well beaten egg, sugar, Pet milk, vanilla, salt and butter in a 2-quart saucepan. Cook and stir over medium heat until mixture thickens, about 8 or 10 minutes. Do not boil. Take off of heat. Stir in coconut, nuts and cherries. Cool. Spread cherry mixture between and on top of layers. Decorate with nuts and cherries. Chill 6 to 8 hours to let flavor blend.
Combine sour cream and all spices and seasonings. Add chicken pieces and coat well. Marinate in refrigerator overnight, covered. When ready to cook, remove pieces of chicken from the sauce and roll in the bread crumbs. Arrange in large baking dish. Sprinkle with melted butter. Bake uncovered at 350° for 45 minutes or until done. Serve.
Mix well. Should be a medium texture, not runny. Pour onto floured surface. Sprinkle flour over top of dough and pull flour around biscuit dough, then flip and pat down to 1/2-inch thick. Cut with biscuit cutter and place onto greased cookie sheet. Grease tops. Place into preheated oven at 450° for 15 to 20 minutes. Brown bottoms, then put on top shelf and brown top about 5 to 10 minutes until done. Serve hot.
Cut pound cake in half lengthways. Put fresh fruit in between cake. Put top on. Put Cool Whip over top and frost cake, then arrange fresh fruit on top of cake.
Combine sugar, Karo and water in iron skillet. Cook over medium-high heat until vigorously boiling. Add peanuts gradually so as not to reduce the boiling. Cook until peanuts begin to pop. Add butter and cook until nuts are brown and mixture is caramel colored, stirring constantly. Remove from heat. Stir in soda and salt. Pour onto large, heavy-duty aluminum foil and spread thinly. When cool, break into pieces.
Melt peanut butter, chocolate chips, and butter on medium heat in a large pan. Stir in Crispix cereal; until well coated. Put mixture in a large Ziploc bag and add powdered sugar. Shake until well coated. Refrigerate in air tight container until chilled. Remove from refrigerator and store at room temperature.
Combine Cool Whip, Eagle Brand milk and pie filling. Add remaining ingredients. Chill for several hours or overnight.
Combine cucumbers, onion, green and red pepper in large bowl. Sprinkle with 1/4 cup salt and cover with cold water; let stand 2 hours, then drain. Press out excess liquid. Sterilize jars. Combine sugar, vinegar and spices; heat to boiling. Add drained vegetables; simmer 10 minutes. Pack hot into 1/2 pint jars. Process 10 minutes in boiling water bath. Begin timing when the jars are placed in the boiling water.
Mix chicken soup, chicken, sour cream, milk & chilies together. Set aside. Fry tortillas in small amount of oil until soft. Add about 1/4 cup of chicken mixture to each tortilla and top with about 1/4 grated cheese. Roll up and place seam side down in baking dish. Top with leftover chicken mixture and cheese. Bake 30 minutes at 350 degrees. Yield: 18 enchiladas.
Mix well. Melt 1 1/2 sticks margarine. Stir in last. Pour into a greased 9 x 13-inch pan. Bake at 375° for about 1 hour or until brown. Takes longer to bake than regular corn bread.
On medium-low heat combine cheese, milk, Worcestershire sauce, hot sauce, onion, garlic salt and margarine. Stir constantly until cheese is melted. Garnish with jalapeno slices. Serve as a dip over vegetables or whatever.
Melt butter in 9x13 pan in oven, In a bowl beat eggs, and remaining ingredients. Por in pan, smooth out. Bake at 350° for 35 min.
Lightly spray Dutch oven with Pam. Add chicken, onions and garlic. Cook over medium-high heat until chicken is just tender, about 5 minutes. Stir in broth, chilies, cumin and white pepper. Bring to a boil. Reduce heat and simmer 5 minutes, uncovered. Drain and rinse beans. Place 1/2 of the beans in a medium bowl and mash thoroughly. Stir mashed beans and remaining whole beans into chicken mixture. Simmer 5 minutes.
Cut core of bread into bite-size pieces. Mix all ingredients (except bread) into covered bowl 24 hours prior to party. Refrigerate until ready to serve. Pour into bread shell and surround with bread pieces and pieces of fresh raw vegetables.
Mix together and pour over country style spareribs or chicken. Bake at 325°, uncovered, for 45 minutes to 1 hour.
In a quart bowl, combine sugar and cocoa. Add about 1/2 cup of milk to make a paste. Stir in the remaining milk, orange rind and almond extract. Blend and microwave on high for 6-7 minutes. Pour into cups and add cinnamon sticks for stirring.
Work butter chips into meat, then parsley and then lemon juice mixed with water. Form oval shape, 1 inch thick. Rub broiler with butter. Broil 3 inches from flame, 15 to 20 minutes. Turn once.
Brown meat and add onion, celery, salt and pepper. Add water, ketchup, chili powder and Worcestershire sauce. Let simmer for 15 to 20 minutes.
Pound chicken; spread with 1/2 stick butter. Season with salt and pepper. Put slice of cheese on each piece of chicken. Roll and tuck all ends. Coat lightly with flour. Dip in egg, then roll in bread crumbs. Place in baking dish. Melt remaining butter and pour over chicken. Bake at 350° for 30 minutes, basting. Add wine (Sauterne) and bake 20 minutes more.
Cook pudding with the 3 cups liquid until thick. Sprinkle and mix orange Jell-O into the pudding mixture. Cool and refrigerate until chilled. Fold in Cool Whip, pineapple and oranges. Refrigerate.
Let cheese stand at room temperature to soften; combine cheese, lemon juice, garlic powder and red pepper; beat with rotary beater until light and fluffy. Stir in nuts. Shape in a ball. Sprinkle with mixture of chili powder and paprika. Chill. Before serving, let stand at room temperature 10 minutes. Serve with crackers.
Cook broccoli according to package directions. Drain well. Combine soup, mayonnaise, eggs, onions, 1 cup cheese, salt and pepper. Add to broccoli. Pour into a 2-quart casserole that has been greased. Sprinkle remaining cheese and crackers on top. Bake, uncovered, for 45 minutes at 350°.
Cube bread slices and mix with sugar and butter. Set aside. Mix eggs, drained pineapple and milk together. Combine with bread mixture. Pour into casserole dish and bake at 325° for about 45 minutes. Serve immediately. Serves 8.
In frying pan, heat oil; cook garlic until tender. Stir in tomatoes, basil and salt. Heat through; do not overcook. Cook vermicelli, drain and add tomato mixture and cheeses and serve.
Sift all ingredients together. Store in a covered jar. Use 2 tablespoons for each cup. Fill with hot water, stirring as you mix.
Cream shortening and sugar. Add egg, vanilla and peanut butter. Beat well. Sift together flour, baking soda and salt. Add chocolate chips. Form into small balls and flatten on greased cookie sheet. Bake at 350° for 6 to 8 minutes.
Boil raisins in 1/2 cup water (a little more if they absorb all of it) for 5 minutes. Add sour cream, sugar, yolks, cornstarch and cinnamon. Boil until thick. Stir constantly or use double boiler to prevent scorching. Pour into baked crust; top with meringue. Bake at 325° for 15 minutes.
Mix all ingredients, adding beaten egg whites last. Fry in deep fat, using a wire basket, like for donuts. If fried in frying pan, use nonstick spray in pan.
Pour lemon juice over crabmeat. Combine remaining ingredients in a saucepan. Let stand 2 hours at room temperature. Mix well, then toss in crabmeat and lemon juice, being careful not to break up crabmeat. Warm and serve with dip-style corn chips.
Mix bread crumbs, walnuts and salt. Beat eggs and stir in water. Coat chicken with flour; dip in egg mixture and then in bread crumb mix. Heat margarine and oil in 10-inch skillet over medium heat until hot. Cook chicken until golden brown (2 to 3 minutes), then place chicken in 13 x 9 x 1-inch baking dish (ungreased). Pour broth into dish, then sprinkle chicken with cheese. Mix the remaining ingredients together and spoon onto each chicken breast. Cook uncovered at 375° for approximately 30 minutes or until chicken is done.
Combine in pan sugar, butter and water. Bring just to a boil. Add chocolate chips and vanilla extract. Stir until chocolate melts. Beat in eggs one at a time. Combine flour, baking soda and salt. Add this mixture to chocolate batter. Add 1 cup of nuts, if desired. Bake in greased 13 x 9-inch pan at 325° for approximately 50 minutes. Makes moist, fudgy brownies.
Blend flour, oleo and 1/2 cup nuts and press into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Mix cream cheese, powdered sugar and 1/2 of the Cool Whip; spread over baked crust. Mix pudding with milk; pour over cream cheese mixture. Spread rest of Cool Whip over top and sprinkle with chopped nuts.
Mix all ingredients until well blended. Pour into a greased baking pan. Bake at 350° for 25 minutes. Melt one package chocolate chips for icing, spread on cake.
Add yeast to warm water; mix well, then add sugar to yeast. Cut Crisco and salt into flour; add beaten eggs to cooled milk and add yeast mixture. Add this to flour mixture; stir hard and well. Refrigerate in covered container overnight. Roll into round circle; cut into pie shape. Roll from big end to small point. Let raise for 1 hour. Bake at 400° for 10 to 12 minutes.
Beat egg and add water. Mix well. Mix all other ingredients and add egg and water mixture. Yield: about 5 crusts. Keeps well in refrigerator.
Preheat oven to 350°. Cream butter and sugar; add vanilla and lemon. Beat until fluffy. Add eggs one at a time. Sift together flour, salt, cream of tartar and baking soda. Mix together sour cream and strawberries alternately. Fold flour mixture and strawberry mixture into egg mixture. Pour into greased 9 x 5-inch loaf pan and bake for 1 hour. This is great warm with strawberries and whipped cream.
Mix as listed. Grease large cake pan. Spread mixture in pan. Sprinkle with chopped nuts. Bake in a 350° oven until golden and toothpick comes out clean. Ice. Refrigerate.
Saute onion in butter. Add cooked, seasoned spinach. Cut top off tomatoes; scoop out. Fill with the spinach mixture. Top with grated Parmesan cheese. Bake at 350° for 15 to 20 minutes, depending upon size.
Add broth from chicken to mushroom soup. Saute celery and onion until tender. Add remaining ingredients. Heat at 350° until bubbling.
Grate vegetables. In saucepan, bring vinegar, sugar, salt and mustard seed to rolling boil. Pour over grated (chopped) vegetables. Store in refrigerator overnight.
Beat all ingredients together except flour. Don't make it sticky. Then add flour, slowly. Drop on a cookie sheet with an ice cream scoop. Bake at 300° for 22 to 24 minutes.
Combine all ingredients in a small bowl. Stir until well blended. Cover and chill thoroughly. Serve with assorted fresh fruit. Yields 2 1/2 cups. Contains 13 calories per tablespoon.
Preheat oven to 400°. Separate thawed hash browns into shredded pieces; add egg. Spray pan with vegetable spray and spread potatoes in pan. Bake for 30 minutes. Remove and add cheese, bake until the cheese melts. Top with sour cream and bacon bits. Cut into squares.
Combine juices. Add sugar to taste. Add mint. Chill. Just before serving, add remaining ingredients. Serve over ice. Makes 75 punch cup servings.
Take a child and give it a good home. Add to this a good school system, a good church and a good community. Add a dash of good friends and a large quantity of patience, understanding, genuine interest and, above all, love. Let these ingredients blend together constantly, each adding its own flavor to the finished product.
Prepare green peppers, cut out tops and stems. Discard stems. With a spoon, remove seeds from the inside of the peppers. Rinse with cold water and set aside. In small pan, melt butter and saute onion until golden. Remove from heat and set aside. Cook 2 cups of rice.
Cook first 4 ingredients to soft ball stage (3 to 4 minutes). Remove from heat and add peanut butter and Marshmallow Creme. Pour into a buttered 13 x 9-inch pan.
Place potatoes in center of piece of aluminum foil. Sprinkle onion over them. Dot with butter and season to taste. Seal foil around potatoes. Wrap with a second piece of foil. Cook directly in campfire or on outdoor grill until tender. If not camping, baking may also be done in oven directly on rack at 450° for 40 minutes.
In large bowl, combine milk and water. Add pudding mix and beat well. Chill 5 minutes. Fold in Cool Whip.
Blend butter, sugar, flour and salt. Add eggs, beating well. Stir in corn and milk. Pour into a casserole dish that has been sprayed with Pam. Bake at 325° for 45 minutes. Stir once halfway through. When done, pudding will be golden brown and a knife will come out clean.
Combine all ingredients; heat at 350° for 15 minutes. Serve warm with a mild cracker for dipping.
Mix all ingredients. Bake in oven at 375° for 25 to 30 minutes.
Mix together in top of double boiler the cornmeal, sugar, salt, milk and margarine. Set over hot water and cook 10 minutes. Cool. Add eggs, soda (dissolved in water) and apples. Pour into greased baking dish and bake in preheated oven at 400° for 30 minutes. Serve with wild honey.
Mix dry cake and pudding; add eggs, oil and water. Beat 2 minutes. Add sour cream and mix well. Remove from mixer and stir in grated chocolate, chips, vanilla and nuts. Bake in 9 x 13-inch pan at 350° for 50 to 55 minutes.
Mix ingredients and bake in square cake pan at 350° for 35 to 40 minutes. Use recipe for 7-Minute Frosting, also in this book.
Add sugar, eggs and oil; add salt, flour, cinnamon and soda. Stir well. Stir in nuts and apples. Bake in greased 13 x 9-inch loaf pan at 350° for 1 hour.
Heat oven to 350°. Put package of yeast in the cup of lukewarm water. Combine milk, shortening, sugar and salt. Heat on stove until milk is scalded. Cool this mixture; add egg and 1 cup flour to make a soft dough, then add yeast mixture and remaining flour. Mix, then turn onto floured board. Knead and press out to about 1/2 inch thick; cut into 3 inch circles and sprinkle with melted oleo. Turn in half and press together. Let rise until doubled. Bake at 350° for 20 minutes. Grease tops with oleo when taken from oven.
Mix all. This is good on pork chops or steak. Cook your meat. When almost done, pour over and simmer.
Fry your beef tips well. Chop onion, carrots and potatoes in small stew size pieces. Fill a pot with water. Add the chopped onion, carrots and potatoes into the water. Make sure that the water just covers the vegetables about 1/2 inch. Add the beef and bring to a boil. Add in curry; mix a small block at a time to produce the thickness of the stew juice you wish. Now put 4 cups of rice in 6 cups of water. Let boil.
Mix and bake in greased and floured loaf pan at 375° for 1/2 hour. Makes 1 small loaf.
Brown meat and mushrooms in butter or oil and drain. Place in bottom of round 3-quart baking dish. Slice zucchini thinly; lay Velveeta cheese slices over zucchini. Lay second layer zucchini over cheese. Mix sour cream and soup. Pour over zucchini. Sprinkle basil or dill over top of layers, a layer of bread stuffing or croutons over top. Bake at 350° for 1 1/4 hours. Cool for 15 minutes. Serves 6 to 8.
Melt chocolate chips, butterscotch chips, peanut butter and butter in double boiler. When melted, take off stove and put in marshmallows. Stir, but don't melt them. In buttered pan, place the desired amount of nuts. Add mixture on top of nuts.
Remove fat from meat. Cut into 1-inch squares and season with salt and pepper. Alternate pieces of veal and pork on a skewer, five pieces to a stick. Dip into mixture of beaten egg and milk; then roll into cracker crumbs. Brown in hot fat. Place in a baking dish. Add a little water; cover. Bake at 350° for 3/4 hour.
Mix all ingredients in saucepan. Stir and heat until mixture comes to a boil. Remove from heat and cool. Pour over one large head of finely chopped cabbage, grated carrots, chopped green pepper and onion (if desired). This Cole Slaw will keep in refrigerator for 2 weeks (if it lasts that long). This dressing is also good for a garden salad with lettuce, etc.