HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain the clams and add 1/2 cup water, chopped onion and (cut) potatoes in a small saucepan and cook until slightly tender. (Or precook the onion and salt pork and then add to the liquid.) Add the clams and cook gently (do not boil), then add evaporated milk and 1 can of water. Add butter and salt and pepper to taste.
Blend together flour, butter and crushed peanuts. Press into a 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Cream together cream cheese, peanut butter, powdered sugar and Cool Whip. Spread on top of crust. Mix vanilla and chocolate together and add the milk. Mix until thickened. Put on top of cream cheese layer. Top with the remaining Cool Whip. Keep refrigerated.
Sift dry ingredients in a bowl. Cut in shortening. Puree the bananas and add to the flour and shortening along with well beaten eggs. Do not over beat. Place in a 350° oven and bake 40 to 45 minutes. Remove from oven and let stand 5 minutes. Cool before slicing.
Combine in a blender for 3 minutes. Pour into a greased 9-inch pie pan. Let stand for 5 minutes and then sprinkle with 1 1/3 cups flaked coconut. Bake at 350° for 40 minutes.
Melt butter in glass dish, 9 x 9 in oven. Mix butter and all other ingredients together. Pour into glass dish and bake 45 minutes to 1 hour at 375°. Stir 2 times while cooking.
Bake in cookie sheet at 350° for 20 minutes (30 for long big pan).
Combine sugar, butter, salt and milk in 2 or 3-quart saucepan. Bring mixture to a full rolling boil over medium heat, stirring constantly, for 5 minutes. Remove from heat. Add marshmallows, chocolate, vanilla and pecans. Stir vigorously or beat with a spoon until marshmallows and chocolate are melted and mixture is smoothly blended. Pour into buttered pan. Cool and cut into squares. Yields 2 pounds.
Combine all ingredients in a greased 1 1/2-quart casserole; stir well. Bake at 350° for 1 hour.
Warm cheese to room temperature. Blend sugar and horseradish well with mixer. Add fruit and pineapple. Mix well, using a big spoon. Pour into 8 muffin cups and put in freezer. Take out when frozen and serve on lettuce leaf. Top with poppy seed dressing.
Place chicken in Pyrex dish. Pour dressing over chicken. Salt and pepper. Bake in oven for 1 hour at 350°.
In a heavy 4 to 5-quart saucepan or soup kettle, melt the butter with the oil over moderate heat. Stir in the onions and teaspoon salt and cook, uncovered, over low heat, stirring occasionally for 20 to 30 minutes or until the onions are a rich golden brown. Sprinkle flour over the onions and cook, stirring, for 2 or 3 minutes. Remove the pan from the heat. In a separate saucepan, bring the stock to a simmer, then stir the hot stock into the onions. Return the soup to low heat and simmer, partially covered, for another 30 to 40 minutes, occasionally skimming off the fat. Taste for seasoning and add salt and pepper if needed.
Cook first 3 ingredients in boiling water to cover in a saucepan 15 minutes; drain and add pimiento strips. Cook cheese and next 4 ingredients in a saucepan over low heat, stirring constantly, until thoroughly heated and cheese melts. Pour cheese sauce over potato mixture and spoon into a baking dish. Top with breadcrumbs and dot with butter. Bake at 350° for 20 to 30 minutes. Yield: 6 to 8 servings.
Boil approximately 2 quarts of water. Pour into a glass bowl along with the tea bags and cover with glass plate. Let stand 2 to 3 hours. Squeeze out tea bags and pour liquid into a pitcher. Add sugar and lemon. If not enough water, add some to bring it to 2 quart level. Stir well. Serve well chilled.
Cream shortening; gradually add sugars, beating well. Add egg, beat well. Combine flour, soda and cream of tartar; gradually add dry ingredients to creamed mixture, mix well. Add vanilla, mix well. Chill dough, shape dough into 1-inch balls, roll in powdered sugar. Place on lightly greased cookie sheet. Bake at 275° for 10 to 12 minutes; cool on rack. Yields 4 dozen.
Melt butter in saucepan; saute onion until tender. Blend in flour; gradually add broth. Cook, stirring constantly, until mixture thickens slightly. Stir in rice, ham, carrots and almonds. Simmer 5 minutes. Blend in half and half and sherry; heat to serving temperature. Garnish with parsley or chives.
Heat margarine in 12-inch skillet until melted. Stir in water and honey. Add tomatoes. Cook and stir over medium heat until skins begin to split, about 3 minutes. Carefully toss with parsley and basil.
Dissolve yeast in warm water; set aside. Cut Crisco into dry ingredients. Place in covered container and store in refrigerator. Pinch dough as needed. Place biscuits on cookie sheet in cold oven. Turn oven to 450°. This will keep well in refrigerator.
Cook the sliced carrots in simmering water about 20 minutes until crisp-tender. Drain. Blend the remaining ingredients, except chow chow, to make a salad dressing. Combine carrots and chow chow with it. Allow to marinate before serving. Refrigerate.
Brown ground beef and onions; drain. Add other ingredients and simmer for 30 minutes or longer. Stir in: kidney beans, green beans, carrot, and zucchini. Simmer at least 15 minutes. Add rotini noodles, stir.
Bake cornbread; crumble when cool. Brown onions and celery in butter. Add ground meat and brown. Season well. Add mixture to cornbread along with 1 dozen boiled eggs. Moisten with milk adequately to wet cornbread. Bake at 350° for 30 minutes or until brown on top.
Wash, peel and cook carrots. Set aside. In a saucepan, mix and cook remaining ingredients for 7 minutes. Pour over carrots. Let set overnight.
Mix ground chuck, bread crumbs, onion soup mix and eggs. Shape into balls. Place in dish. Mix remaining ingredients and pour over meatballs. Bake 1 1/2 hours at 350°.
Cook hog head or Boston butt and liver until tender. Grind up and put the rest of the ingredients in a large pot. Cook real slow for 5 to 6 hours. Stir often. Will stick if cooked too hot and not stirred often.
Be sure cabbage and carrots are chopped up into very fine pieces (almost the size of rice). Combine sugar, salt, pepper, milk, mayo, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrot and onion, mix well. Cover and refrigerate at least 2 hours before serving. Serves 10-12.
Cook beef with onion and celery until meat loses its red color. Pour off fat. Combine meat, onion and celery with remaining ingredients. Cover and cook on low 3 to 4 hours. Serves 4 to 6.
In a bowl, combine dry ingredients. Add oil, puree, carrots and vanilla; beat until combined. Stir in pineapple and coconut. Pour into greased 9 x 13-inch baking pan. Bake at 350° for 50 to 60 minutes, until cake tests done.
Fry bacon, drain and crumble. Cook hamburger and onion together and drain. Add catsup, salt, sugar, mustard and vinegar and mix well. Add partially drained beans and bacon, mix well and pour into a 2 1/2-quart baking dish. Bake at 350° for 40 minutes.
Cook macaroni as label directs; drain.	Preheat oven to 350°. Grease 2 quart casserole.
Mix soup, milk, soy, pepper, beans and 2/3 c. onion in 1 1/2 qt. casserole dish. Bake at 350 degrees for 25 minutes or until hot. Stir then sprinkle with remaining onions. Bake for 5 more minutes. Serves 6.
Peel and cube eggplant. Cook in boiling water until tender. Drain well. Stir in remaining ingredients. Bake in greased casserole dish at 350° for 30 minutes.
Mix all ingredients together. Pour into two unbaked pie shells. Bake at 350°.
In skillet, brown bacon until crisp. Remove. Stir in sugar and salt to drippings. Add cabbage. Stir until coated. Cover and cook until tender 10 minutes. Combine cabbage mix, cooked noodles and bacon. Put in 1 1/2-quart casserole dish. Cover and bake at 350° for 30 minutes. Uncover and spoon sour cream over top. Sprinkle with paprika and bake 5 or 10 minutes more.
In bowl blend mayonnaise, salt, pepper and minced onion. Add thawed raw peas, cheese, meat, olives and mushrooms. Blend well. If mixture is too dry, add small amount more of mayonnaise. Place a leaf of lettuce on each salad plate and spoon a couple of tablespoons of mixture onto each leaf. Garnish top with sliced egg and minced pickle. Boneless ham or leftover pork or beef roast can be substituted in place of turkey ham.
Fold flour and soda together. Add sugar, melted margarine, egg white, bananas and nuts.
Put 1/2 of cornbread dressing in bottom of 9 x 9-inch square dish. Add 1/2 of margarine and 1 cup of broth. Layer pieces of chicken on top. Mix sour cream and soup together; spoon over top of chicken. Add remaining cornbread dressing mix, margarine and broth. Bake at 350° for 30 minutes. Serves 6 to 8.
Place butter in 11 x 7-inch dish. Heat margarine in microwave enough to coat dish. Remove from microwave. Pour croutons over butter. Sprinkle cheese over croutons; set aside.
Soften vanilla ice cream. Mix with Cool Whip, nuts and 2/3 of cookies. Spread in large shallow dish. Sprinkle with remaining cookies. Freeze. Cut in squares when ready to serve.
Put tomatoes in bowl and cover with salt. Refrigerate over night. Mix celery seed, mustard & pickling spices. Tie in bag and add to the tomatoes that have been drained well. Add all others ingredients. Cook about 1 hour. Pack in jars and process about 10 minutes.
Cut string beans into 5-inch sections. Soak shrimp in warm water for 5 minutes and chop into small pieces. Heat oil in wok until very hot (315°) and deep fry string beans until just wrinkled, about 1 minute. Remove beans and drain oil. Put 3 tablespoons oil back into skillet and stir-fry pork. Add ginger, shrimp, Szechuan, soy sauce, salt, sugar, sherry, water and string beans. Stir well over high heat until sauce is gone. Add vinegar and sesame oil and sprinkle chopped scallions over all, stirring evenly. Remove from heat and serve. Serves 6.
In blender, process all ingredients. Place container in freezer for 30 minutes. Process again for 1/2 second. Pour into chilled glasses.
Mix all together; pour over chicken to coat it. Cover and cook at 350° for 1 1/2 to 2 hours.
Cook cauliflower whole; cook broccoli; cook carrot slices. Do not overcook. Barely steam red pepper slices. Arrange cauliflower in the middle of large dish. Arrange broccoli, carrots and pepper around it. Make cream sauce with salad mustard added, and some dill weed. Add cheese too, if desired. Pour over vegetables. Very good and attractive.
For extra rich ice cream, use all cream and omit milk. Combine sugar, flour and salt in saucepan. Slowly stir in hot milk, cook over low heat for about 10 minutes, stirring constantly, until mixture is thickened. Mix small amount of hot mixture into beaten eggs. Add to hot mixture and cook 1 minute longer. Chill in refrigerator. Add cream and vanilla. Pour into gallon electric freezer. Fill freezer about 2/3 full. Serves 12 to 16.
Finely chop fresh cilantro; add to juice of 2 limes and the olive oil. Add salt and pepper. Blend ingredients; set aside. Finely chop remaining ingredients. Add oil mixture; blend. Let marinate for several hours. Can be served with tortilla chips or with crusty bread. Great heated and served over pasta. Enjoy many ways. Refreshing and healthy! Great for diets.
Dissolve jello in 1 1/4 cups hot water. Let cool. Chill milk until crystals form around edge. Beat until stiff. Add juice and grated lemon rind; add sugar, salt, then jello and beat thoroughly. Crumble graham crackers and line bottom of 10 x 10 x 2-inch Pyrex dish with crumbs. Pour on mixture and sprinkle graham cracker crumbs on top. Chill. Serves 10 to 12.
Toss broccoli, cheese, bacon and onion. Make dressing with mayo, sugar and vinegar. Toss together and refrigerate for several hours.
Soak gelatin in 1/4 cup cold water for 5 minutes. Stir 1/2 cup water and 2 egg yolks into soup and mix. Cook 4 minutes in doubler boiler. Add gelatin and stir until dissolved; cool slightly. When it begins to set, add tuna, sprinkled with lemon juice. Add stiffly beaten egg whites and pimento. Pour into mold.
Mix all ingredients. Place dough in freezer for 1 hour or refrigerate overnight. Drop by teaspoonful on cookie sheet. Bake 10 to 12 minutes at 350°.
Use a large 9 x 13-inch pan. Place layers in order given. Refrigerate 8 hours or more and cut into squares and serve.
Melt butter. Stir in flour, salt and paprika. Add milk and cook until thickened.
In large pot, cook onions in butter until translucent. Add all remaining ingredients. Cook until carrots are soft. Put in blender and blend until smooth. Best if prepared a day ahead.
Mix first 5 ingredients together. Mix dry ingredients and combine. Add chopped nuts. Grease 2 loaf pans. Divide batter and bake at 325° for 1 hour. (Instead of loaf pans, a 9 x 14-inch oblong cake pan can be used.)
Preheat oven to 375°. Cut and save tops of peppers. Clean and chop together the parsley and garlic. Trim crust off bread and shred it. Moisten bread with enough milk to make about 1 1/2 cups of damp bread. Put the bread-milk mix into a bowl. Add garlic, parsley, cheese, salt and egg; mix well. Add enough olive oil to make a soft paste. Fill peppers; dot with butter. Grease bottom of baking dish big enough to hold all peppers upright. Put tops on peppers and bake for 30 minutes.
Brown ground beef in 4-quart saucepan or Dutch oven over medium heat; drain. Stir in remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 minutes or until vegetables are tender. Sprinkle each serving with cheddar cheese, if desired.
Mix first four ingredients together. Add remaining ingredients and mix together. Bake 1 hour and 15 minutes at 325°.
Combine apples, oil and sugar. Add beaten eggs. Sift together flour, soda, salt and cinnamon and add to batter. Stir in vanilla and nuts. Bake in greased 9 x 13-inch pan in 375° oven about 45 minutes.
Mix cream cheese, sugar, drained crushed pineapple, thawed strawberries, nuts and bananas. Add whipped topping. Mix well. Freeze. This will keep indefinitely. It makes a wonderful light dessert.
Sift together flour, soda, cinnamon, nutmeg and salt. Cream together sugar, butter and egg. Cream until light and fluffy. Add shredded apples. Blend in dry ingredients. Stir in chopped nuts. Pour into 8 or 9-inch square pan. Bake at 350° for 40 to 45 minutes. Cut into squares. Serve hot with Pudding Sauce.
Cream margarine and sugar well. Beat in eggs and milk. Add salt and flavoring. Sift flour and stir in enough to make stiff dough. Roll and cut out. Bake at 350° until brown.
Beat sugar and eggs. Cream with Crisco. Add baking soda, vinegar and salt. Add flavoring. Start mixing flour and add milk alternately with baking powder. Refrigerate mixture four days. This is done to harden the batter in order to form the cookies.
Boil noodles, cool in cold water. Add celery, onions, pepper, eggs, shrimp and mayonnaise. Mix well and salt to taste.
Brown meat in a large Dutch oven; drain. Add rest of ingredients. Do not drain liquid from cans. Simmer for 2 hours.
In a large saucepan mix browned ground beef, garlic, parsley, basil, salt, tomatoes and tomato paste. Bring to a boil, then reduce heat. Simmer, uncovered, for 30 minutes, stirring frequently. Cook noodles until al dente (firm to the bite); drain. Combine cottage cheese, eggs, pepper, parsley flakes and Parmesan cheese.
Combine sugar, shortening and egg; blend until creamy. Stir in milk. Blend in dry ingredients from sifter. Add bananas and nuts. Bake at 350° for 60 to 70 minutes.
Beat butter, sugar and eggs together; pour into a graham cracker crust in a 9 x 13-inch pan (2 1/2 cups graham cracker crumbs and 1 1/2 sticks of butter for the crust). Then add a layer of pineapple. Add a layer of sliced bananas. Then top with Cool Whip. Refrigerate.
Mix Miracle Whip and milk together. Pour mixture over everything in a glass container that will fit in your microwave. Mix until well coated. Cook on High 20 minutes.
Saute celery, onion and green pepper in approximately 2 tablespoons oil. Cook spaghetti in chicken broth. Mix chicken and other ingredients together. Add canned tomatoes, mushroom soup and cheese and English peas. Keep a little of the cheese to sprinkle on top. Bake in casserole dish 30 minutes at 350°.
Place together in bowl, warm water and yeast. Sift together flour, sugar, baking soda, baking powder and salt. Cut into flour mixture the shortening. Stir in buttermilk. Next, mix in softened yeast mixture. Pour out on floured board. Turn over twice to flour both sides. Roll to 1/2-inch thickness and cut out desired size biscuits. Place in buttered baking pan and butter each biscuit on top if desired. Place in 425° oven for 10 to 12 minutes. This dough may be placed in refrigerator for use at a later time.
Combine all ingredients in medium-sized bowl; blend by stirring lightly with 2-tined fork. Spoon mixture into loaf pan (9 x 5 x 3-inches). Bake in moderate (350°) oven about 1 hour or until meat is cooked to desired doneness. Transfer to heated platter. If desired, garnish with onion rings and additional chili sauce.
Heat oven to 350°. Combine all ingredients except ground beef. Mix well. Add ground beef. Mix lightly but thoroughly. Make into loaf. Put in greased pan or dish. Put several slices of bacon across top. Bake for 1 hour. Let stand 5 minutes before cutting.
Combine all ingredients. Mix well. Cover and chill for 2 to 3 hours. Serve on a bed of lettuce with cantaloupe halves.
Preheat oven to 325°. Cream together butter and confectioners sugar; gradually stir in 1 cup pecans. Using floured hands, put dough into ungreased 9 x 13-inch baking dish. Press down. Bake 15 minutes.
To form crust, press crescent rolls evenly onto an 11 x 17-inch jelly roll pan. Bake at 375° for 10 minutes. Let cool.
Cook the first 4 ingredients 2 minutes, no longer. Have remaining ingredients ready in bowl. Mix all and drop on wax paper by teaspoon.
Drain beans well, then add celery, onion, walnuts and pickles. Shake oil, vinegar, salt and pepper; toss with mixture. Serve on lettuce.
Take a 9 x 13-inch pan; spray with Pam. Spread beans on bottom. Brown hamburg and onion; drain. Add taco seasoning and water according to package directions. Simmer until liquid is reduced. Place this mixture over beans. Place in microwave until hot or bake in a 350° oven for 25 to 30 minutes. Place Velveeta cheese slices on top until cheese melts. Serve on bed of lettuce and tomato. Top with favorite sauce.
Mix sugar and Karo syrup. Bring to a boil. Remove from heat. Stir in peanut butter. Mix well. Fold in cereal. Drop on wax paper by spoonfuls. Let cool and set.
Pour milk into a 4-cup measuring bowl. Microwave on High for 3 to 4 minutes or until steaming. Mix together remaining ingredients in a 2-quart casserole until well blended. Stir in hot milk. Cover with a tight-fitting lid or plastic wrap. Microwave on Low for 20 to 25 minutes, or until a knife inserted near edge comes out clean. Remove cover immediately and allow to stand on a solid surface until center is set. Serve warm or cool.
Saute onion in butter until golden brown. Add tomatoes and simmer 10 minutes. Add orzo (uncooked), water and cheese. Season if desired. Pour into 1 3/4-quart casserole dish. Bake at 325° for 30 minutes.
Combine ingredients. Stir to blend. Chill at least one hour. Serve in hollowed round loaf of French bread. Use hollowed section to make bread cubes for dipping.
Fix Jell-O by directions; cool. Mix Cool Whip and sour cream. Mix with fruit; add to cooled Jell-O. Chill and serve.
In a bowl, gently blend spaghetti sauce mix into sour cream. Cover and chill.
Mix sugar, flour and cornstarch. Add hot milk and cook in double boiler for 20 minutes. Add beaten egg yolks, juice of lemons and rind of one. Take from heat and add butter. Fold in 1 egg white. Make meringue with the other two whites and spread on pie. Bake in high oven.
Combine milk and gelatin; let stand. Melt chocolate over low heat. Stir in sugar and milk mixture into chocolate. Beat in egg yolks (save egg whites) and salt. Cook over medium heat, stirring, until mixture thickens slightly and coats a metal spoon. Add vanilla and let cool.
Fry bacon and drain. Grate Cheddar cheese into pie shells. Crumble bacon into shells. Cut Swiss cheese into pieces. Beat eggs and milk with salt and pepper. Pour over cheese mixture in pie shells. Bake at 350° for approximately 30 minutes.
Mix sugar, flour, cocoa and salt well. Heat milk over low heat. Add small amount of hot milk to cocoa mixture. Return cocoa mixture to hot milk, stirring well. Cook until mixture thickens to desired consistency. Add margarine and vanilla. Stir gently. Serve over hot biscuits. Homemade is good but canned will do.
Put all ingredients, except ice, into blender. Cover and blend until smooth. With motor running, remove feeder cap and add ice cubes. Continue to blend until smooth. Garnish with an orange slice and a maraschino cherry. Yield: 3 cups.
Cook broccoli until nearly done. Fry onion in 3 Tbsp. butter. Blend in flour, salt and pepper. Add milk and cook until boiling, thickened and smooth, stirring constantly. Beat egg yolk lightly and add about half of the hot mixture to it gradually. Add rest of hot mixture and then cheese. Lay vegetables in a buttered casserole and pour sauce over. Mix melted butter and bread crumbs with a fork. Sprinkle all over. Bake for 15 to 20 minutes at 375 degrees or until crumbs are lightly browned and mix.
Cook on medium heat until consistency of mashed potatoes, 10 to 15 minutes. Put in bowl and cover while cooling. Roll out and cut with cookie cutter. Poke hole with toothpick for hanging. Paint with any paints to personalize.
Combine flour and baking powder. Cut in shortening. Stir in the sugar and add buttermilk. Stir until dough sticks together. Roll out 1/2-inch thick on well floured board. Cut out and bake in preheated 425° oven for 10 minutes.
Melt candy bars in 2 cups whole milk in double boiler. Cool and add to mixture of eggs, sugar, vanilla and evaporated milk. Pour into ice cream churn. Finish filling container with whole milk. Churn as usual. Makes 1 gallon.
Take roast and make 4 slices about 1 1/2 inches deep and 2 inches apart in top side of roast. Put bacon slices in the 4 slices you made. Use wooden toothpicks to hold bacon in place while cooking. Put salt and pepper on roast. Put roast in a roasting bag. Sit bag and roast in roasting pan. Put water, butter and soy sauce in with roast. Close bag. Roast in oven at 325° for 1 1/2 to 2 hours. Open bag. Put chopped carrots, mushrooms, potatoes and onion in bag with roast. Cook for another 45 to 60 minutes.
Brown meat and drain. Add sauce, onion and sugar to meat. Separate dough into 12 biscuits. Place 1 biscuit in each cup of an ungreased muffin pan, pressing up to edge of cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake at 400° for 10 to 12 minutes.
Mix Crisco and sugar about 5 minutes. Add eggs, one at a time. Add flour and milk. Beat at medium speed for 2 minutes. Bake at 325° for 1 hour.
Cook broccoli. Drain, chop and if using chestnuts, add to broccoli. Combine soup, mayonnaise, eggs and cheese. Add to broccoli mixture. Put in 9-inch square baking dish or 2-quart casserole. Sprinkle cracker crumbs on top and dot with butter. Bake 35 to 40 minutes at 350°.
Mix hamburg and Tender Quick together. Let stand overnight. Next morning, add the remaining ingredients. Divide into 4 rolls. Bake at 250° for 2 hours. Turn rolls every 1/2 hour.
Scrape carrots and slice thinly. Peel onion and slice thinly. Combine vegetables in saucepan and add just enough water to cook; boil, covered, until very soft. Strain water from vegetables and place vegetables in food processor or blender. Add all remaining ingredients and puree until smooth.
Beat egg well; add salt, baking powder and milk. Beat well. Add flour and meal (about 4 to 6 tablespoons) to desired thickness. Batter should be thin. Pour into hot greased baker and bake.
Preheat oven to 350°. In large bowl, cream the butter, eggs and vanilla. Add all of the dry ingredients. Stir until well blended. Drop by tablespoons onto greased cookie sheet. Bake 10 to 12 minutes. Transfer on wire rack.
Mix all ingredients. Put in pie shell. Top with top crust. Bake at 350° for 1/2 hours, then at 300° for 1 1/2 more hours. May have to lower to 275°.
Cook rice in water for 20 minutes. Make sure it's dry before adding sugar and jello. Cool for 2 hours. Then add remaining ingredients. Stir just before serving.