HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil water and deer meat until tender; discard water and add half of potatoes, cut up, and all of the ingredients. Cook at a low boil until most of the meat and vegetables have broken down, then add last half of potatoes. Cook 1 hour more. Total cooking time is about 6 to 8 hours.
Pour over chicken and bake at 500° for 15 minutes. Reduce heat to 200° and bake for about 2 hours.
Pound steak thoroughly; cut into serving pieces. Season. Mix eggs and milk. Dip meat into mixture, then into cracker crumbs. Brown on both sides in hot oil. Cover and cook over very low heat for 45 to 60 minutes.
Heat oven to 425°. Grease pie pan - 9-inch round or 8-inch square. Mix all ingredients. Beat well for 1 minute. Pour into pan. Bake 20 - 25 minutes until golden brown. Cool 10 minutes. Remove from pan. (Works best with 9 inch round cake pan.)
Boil chicken, reserve broth. Cool and remove chicken from bone. Chop into small pieces. Refrigerate broth until grease hardens. Lift off and discard; reserve remaining broth. Mix soup, sour cream, picante sauce, green chilies, onions and 1 cup of broth. Reserve 1 1/2 cup of this mixture. To remaining mixture, add diced chicken and 1 cup of grated cheese. Spoon about 2 Tbsp. of mixture onto each tortilla. Roll and place in greased baking dish with rolled edge on bottom. When dish is filled (9 x 13) spread reserved mixture over the top, cover and cook @ 350 degrees for approximately 40 minutes. Uncover and sprinkle the remainder of the cheese over the top. Return to oven until melted, about 5 minutes.
Heat juice from cherries and pineapple. Pour over jello. Mix well and cool. Soften cream cheese and mix with a little juice. Mix pineapple, cherries and pecans. Add Coke to jello and other ingredients. Pour in mold and chill.
Grease pan. In saucepan, mix together sugar and corn syrup. Bring to boil, stirring constantly, over medium heat. Boil 1 minute. Mix in peanut butter. Turn into prepared pan and stir in cereal. Press together firmly and cool. Cut in squares and serve.
Drain artichoke hearts and chop in food processor. Stir in all other ingredients. Put into ovenproof dish. Heat at 350° for 30 minutes or until bubbly.
Cream sugar and Crisco in a bowl. Add beaten eggs, milk and molasses. Sift flour, soda, ginger and cinnamon into mixture and beat well. Last, if desired, add raisins and nuts. Bake in shallow loaf type greased pan at 350° for about 45 minutes.
Remove crusts of bread and cut into 32 cubes. Beat egg yolk and add to cheese. Beat with margarine and spices. Fold into stiffly beaten egg white. Use toothpick to hold cubes on five sides. At this point, cubes may be put on a cookie sheet and frozen for up to two weeks. Place in a 400° oven and bake until puffy and bubbly.
Heat oven to 350°. Let cream cheese stand at room temperature until soft. Gradually add sugar and mix thoroughly. Break eggs into cream cheese, one at a time, stirring after each. Add almond extract and mix thoroughly. Pour into graham cracker crust and bake for 50 minutes. Serves 4 to 6.
Beat eggs lightly. Add potatoes, mix in flour, salt and baking powder. Add grated onions and pepper. Fry in hot buttered pan or in	deep fat until brown on both sides. Serve with applesauce, crisp bacon or syrup. Extra good. Serves 6 to 8.
Cream the butter. Add sugar; beat well. Add beaten egg yolks. Sift together the flour and spices. Dissolve soda in buttermilk. Add flour mixture and milk alternately. Add remaining ingredients except egg whites. Stiffly beat egg whites and add last. Pour into greased and floured pans. Bake in 4 (9-inch) pans in a 325° oven for 45 to 50 minutes. Ice with Caramel Icing.
Cook sugar, milk, flour, salt and egg yolks together until thickened. Add vanilla and coconut. Pour into prebaked pie shells.
Put cooked broccoli in casserole dish. Beat egg white until stiff; combine with mayonnaise and lemon juice. Pour over broccoli; broil until golden brown.
Grease a 9 x 13-inch pan. In saucepan, combine brown sugar and water. Heat and stir until sugar dissolves. Add cinnamon sticks. Boil until syrup is thickened and syrupy to about 220° on candy thermometer. Remove cinnamon sticks; keep syrup hot. Line bottom of baking dish with half of bread. Add half of apple, then half of cheese. Sprinkle with all of the raisins and half of pecans. Pour half of syrup over top. Repeat bread, apple and cheese layers; sprinkle with remaining pecans and pour remaining syrup over. Bake in 325° oven until all liquid is absorbed and cheese is melted (about 40 to 45 minutes). Serve warm or cold, preferably with cream. Serves 9 to 12.
Combine blackberries, 1 cup sugar and water in a saucepan. Cook over medium heat 10 minutes; stir gently.
Cream butter and sugar. Beat until smooth. Add eggs; blend well. Beat in anise, flour and baking soda, adding just enough cold water to make a very stiff dough. Chill.
Brown meat and onion. Add sauces and seasonings; simmer. Cook noodles as directed and drain. Mix egg with milk and add to sauces. Makes two layers each of noodles, sauces and cheese. Bake at 350° for 40 minutes. Cover at first, then remove to brown cheese.
Saute onions, celery and green peppers slowly in shortening. Brown meat and add to onion mixture. Add tomatoes, rice and seasoning. Arrange in large casserole. Cover and bake in oven at 375° for 45 minutes.
Combine all ingredients, folding in whipped cream with vanilla last. Yield: 6 servings.
Place eggs, milk, sugar, cinnamon and vanilla in a bowl and whisk to combine. Mist bottom of a 12 x 8-inch glass casserole with oil spray. Place bread slices in a single layer in the pan. Pour the egg mixture over the bread, distributing it evenly. Turn bread slices once. Cover the pan with plastic wrap and place in the refrigerator overnight.
Microwave bacon on High between several layers of paper toweling 5 to 6 minutes or until crisp. Cool and crumble. Combine eggs, milk, salt, mustard, onion powder and pepper in a bowl. Beat well. Pour over croutons and cheese in a 10 x 6-inch baking dish. Let stand 10 minutes. Stir. Microwave on High 6 minutes, stirring 2 or 3 times. Sprinkle with bacon and microwave on High an additional 1 to 2 minutes, depending on desired degree of doneness. Serves 4 to 6.
Cut up chicken. Put in a large pot. Cover with water; salt and pepper to taste. Add carrots and bay leaves. Cook until chicken is done. Remove chicken; set aside to cool. Put spaghetti in broth. Add mushrooms. Cook until done. Debone chicken; combine with spaghetti, stir and serve.
Chop cabbage into large pieces. Place in the bottom of a greased baking dish. Brown meat and onion. Pour off grease. Stir in raw rice. Sprinkle with salt and pepper. Place meat mixture on top of cabbage. Mix soup and water. Pour over meat mixture and cabbage. Bake at 350° for 1 hour. Watch that it doesn't get too dry.
Cream the butter and sugar. Add eggs one at a time. Add flour alternately with milk. Roll nuts, candy and dates in flour. Add coconut to the batter. Cook in tube pan at 250° for 2 1/2 hours.
Heat oven to 350°. Grease and flour 13 x 9 x 2-inch pan. Mix crumbs, nuts, brown sugar and cinnamon and set aside. Blend cake mix, water and oil with eggs on low speed until moistened, about 30 seconds. Beat on medium speed 3 minutes.
Sift together flour, baking powder and salt. Reserve 1/4 cup and set aside. Cream together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add sifted dry ingredients alternately with milk, beating well after each addition. Combine pecans, pineapple, raisins and cherries plus the 1/4 cup of flour/baking powder reserved before. Toss gently to coat. Stir into batter. Spread batter into greased, waxed paper lined 10-inch tube pan (or use 3 loaf pans). Bake at 275° for 2 hours and 45 minutes or until cake tests done (loaf pans take about 2 hours). Cool in pan for about 30 minutes. Remove and continue to cool on rack. Wrap tightly in foil and store in refrigerator or cool room.
Beat the butter for 30 seconds. Add sugar and beat until fluffy. Combine flour and baking ammonia or cream of tartar and soda. Add the dry ingredients to the butter mixture and beat until well combined. Shape the dough into 3/4-inch balls. Place the balls on ungreased cookie sheets. Using your fingers, press lightly in centers of the cookies. Bake in a 375° oven for 7 to 9 minutes or until done. Open oven door carefully to avoid fumes if you use baking ammonia. Makes 80 to 90 cookies.
Cream together the butter and cream cheese. Blend in sugar. Beat in eggs, one at a time. Stir in flavorings. Beat in flour until just smooth (no longer). Do not overbeat. Pour into greased and floured 10-inch tube pan. Bake in preheated oven for 1 1/2 hours or until done at 325°.
Combine vodka, syrup, peppermint and vanilla in 4-cup screw-top jar. Stir in enough green food coloring to make bright green. Close jar. Store in cool, dark place for 1 month.
Bake brownies according to package; let cool. Prick holes in the top of brownies with a fork and pour 4 tablespoons of coffee and sugar mixture over brownies; set aside. Chop candy bars into small pieces.
Combine grated cheese and flour. Sprinkle into pie shell. Top cheese with ham. Combine eggs, milk and onion soup mix and pour over ham and cheese. Bake at 400° for 45 minutes. Yields 6 servings.
Brown beef and onion. Drain. Add tomato soup. Simmer 10 minutes. Add pork and beans. Simmer an additional 5 minutes or until beans are heated through.
Slice beef into bite size pieces. Combine flour and sour cream. Mix in bouillon, 1/2 cup water and 1/4 teaspoon pepper; set aside.
Sift together dry ingredients. Beat eggs, sugar, pumpkin, vanilla, oil and water. Add flour mixture a little at a time. Mix well after each addition. Pour into 2 well floured loaf pans. Bake at 325 degrees for 45 minutes to 1 hour.
Combine first 5 ingredients. Cut out mushroom stems (save for later use) or chop and mix with filling. Stuff mushroom caps. Sprinkle with buttered bread crumbs and Parmesan cheese. Bake at 350° for 20 minutes.
Put biscuits in greased tube pan. Sprinkle with sugar, brown sugar, nuts and butterscotch pudding. Dot with butter. Bake at 350° for 30 minutes. Cool for 10 minutes. Place on cake plate.
Put liquid ingredients in bottom of coffee pot and dry ingredients in basket. Brew and serve hot. Use electric percolator.
Beat together the eggs, salt, sugar, baking powder and shortening. Add 1 cup boiling water. Put yeast in 1 cup lukewarm water. Let stand 20 minutes. Combine and add flour. Let rise and make at once. Let rise in pan. Bake at 350° for 25 to 30 minutes.
Dissolve yeast in warm water. Add flour, sugar, butter, milk and salt; mix well. Let rise; punch down. Make a loaf and place into a well-greased loaf pan. Allow to rise again. Bake in a 400° oven until browned.
Drain pineapple; drain oranges. Combine pineapple, oranges, grapes, marshmallows, coconut and nuts. Mix sour cream and sugar. Stir into fruit mixture. Chill and serve.
Drain pineapple, reserve juice. Add enough water to juice to make 2 cups. Heat to boiling point. Add jello, cream cheese until smooth. Fold in cool whip and pineapple.
Heat soup over low heat. Remove. Dissolve gelatin in cold water and add to soup, stirring well. Add remaining 5 ingredients and mix well. Spoon into oiled 4 to 5-cup mold and chill until firm. Unmold and serve with assorted crackers. Serves a bunch!!
Bake at 425° for 10 minutes and turn oven to 350°; bake for 20 to 25 minutes.
In Corning Ware dish (1 quart) combine syrup, sugar and salt. Microwave on High for 5 minutes. Stir in peanuts and microwave 3 to 5 minutes, stirring after 2 minutes until syrup and peanuts are lightly brown. Stir in butter, vanilla and soda. Stir until butter melts and mixture is foamy. Pour out onto buttered cookie sheet (about 1/4-inch thick). Let cool. Break into bite size pieces. Makes 1 pound.
Cook spaghetti in lightly salted water until tender; drain. Combine with remaining ingredients, reserving half of the cheese. Pour into 1 1/2-quart casserole. Sprinkle remaining cheese on top. Bake in a hot oven (400°) for about 30 minutes. Makes 4 to 6 servings.
In medium bowl, beat cream cheese until light and fluffy. Gradually beat in sweetened condensed milk. Stir in lemon juice and vanilla. Pour into pie crust. Chill 2 hours. Top with cherry pie filling before serving. Refrigerate leftovers.
In a large skillet, cook mushrooms, onions, celery, pepper, bouillon and seasoning in margarine. Add rice, cheese, peas and carrots. Cook 3 to 5 minutes. Refrigerate leftovers. Makes 4 to 6 servings.
Cream butter and sugar; add the rest of ingredients and mix well. Fill 2 loaf pans half full. Double line pans with wax paper and bake at little over 2 hours at 350°.
Grate bread in blender; mix with hamburg. Grate onion and green pepper in blender; drain and measure. (A little more or less than 1/2 cup doesn't matter.) Mix with beaten egg. Combine these with the meat mixture until well blended. Add catsup and blend in. Put into microwave-safe dish (I use a round one) and bake at High setting for 10 to 15 minutes. (I also spread a little catsup on the top before baking; spread it with a fork.) Best to cover bowl with paper towel to keep oven clean; take off for last five minutes.
Sift flour, 1 tablespoon sugar and salt. Cut shortening in with pastry blender. Put egg yolk into measuring cup and add enough milk to make 2/3 cup. Add to shortening mixture and mix just enough that dough shapes into a ball. Roll out half of dough into 15 x 11-inch rectangle; transfer to baking sheet.
Melt butter and saute mushrooms. Cut onion into 1/2-inch slices and add to mushrooms. Saute about 5 minutes or until tender. Remove from pan. Cut meat into 2-inches long and 1-inch wide slices. Trim off any fat. Roll meat into flour and brown in butter. Add more if needed. Add mushroom and onion to top of meat. Mix horseradish, salt, pepper, steak sauce and 1/2 cup water. Pour over meat. Cover and cook slowly for 2 hours.
Drain pineapple very good. Mix all ingredients in bowl and chill until firm or overnight.
Chop onion. Cook together ground beef and onion until browned; drain. Combine meat with the cooked rice and onion soup mix; set aside. Place chopped cabbage in bottom of greased 3-quart casserole dish. Spread meat/rice mixture over cabbage and top with soup and water. Bake at 350° for 20 minutes. Cover and continue baking for 1 hour.
Mix all ingredients. Pour into a large greased casserole dish. Bake, uncovered, at 350° for 30 minutes.
Add sugar to coffee to taste. Chill. Spoon ice cream into coffee. Serve garnished with whipped topping.
Stir until dissolved lemon jello, 1 pint boiling water and marshmallows. When cool, add pineapple (drained), Cool Whip, salad dressing and fluffy cream cheese. Put all the mixture in a flat pan. When set, pour cherry jello (cooled) over top.
Melt together butter and cocoa. Remove butter and cocoa from heat; add sugar and egg; mix well. Add flour, salt, nuts and vanilla. Mix well and pour into 13 x 9-inch pan. Bake at 350° for 30 to 45 minutes. While cake is still hot, spread the marshmallow cream on the cake. Spread the frosting over the marshmallow cream.
Place carcasses in stew pot, add remaining ingredients, except wine and cream. Add water almost to cover and bring to boil. Turn down heat and simmer for 1 hour. Strain the liquid into another pan. Remove carcasses and set aside.
Sprinkle salt over cucumbers, 2 tablespoons or so, and let stand 2 to 3 hours. Drain. Add freshly snipped dill, fat-free or regular yogurt and lemon juice. Mix and let stand until ready to serve. Very good with grilled salmon.
Preheat oven to 375°. Cream sugar and butter, adding sugar gradually. Beat in eggs one at a time. Resift flour along with soda, cinnamon, cloves, allspice and salt. Add sifted ingredients in 3 parts to the butter mixture, alternately with water or sherry. Beat the batter until it is smooth after each addition. Stir in fruits. Drop batter from a teaspoon onto a greased tin. Bake about 12 minutes.
Mix Eagle Brand milk, sugar, vinegar and mayonnaise. Mix and pour over macaroni. Chill overnight.
In a skillet, brown ground beef; drain. Stir in sauce and oregano. In a food processor, chop onion, pepper and pepperoni; add to beef mixture. Simmer for 20 to 25 minutes. Spoon mixture onto buns. Top with cheese and mushrooms. Serve immediately. Yields 6 servings.
Mix coconut and milk together. Roll into approximately 1-inch balls. Melt chocolate bars and wax in saucepan. Drop coconut balls into melted chocolate, then place on wax paper to cool.
Dissolve jello in 2 cups hot water; add sugar and stir until dissolved. Add 2 cups cold water and other ingredients. Stir well. Freeze mixture in 2 plastic containers. Set out of freezer for 2 1/2 hours before serving. Add ginger ale.
Heat oven to 275°. In an ungreased 13 x 9-inch baking pan, mix cereal, nuts, croutons and pretzels. Blend remaining ingredients. Pour over cereal mixture. Bake, uncovered, for 45 minutes, stirring occasionally.
Mix flour and sugar together. Add cup of cream, lemon and vanilla. Fold in egg whites. Put in unbaked pie shell and bake at 350° for 40 minutes or until puffs up.
Beat persimmon pulp, soda, sugar and shortening until creamy. Add eggs, dry ingredients, raisins and nuts. Drop by spoonfuls on greased baking sheet. Bake at 375° for 12 to 15 minutes. Makes 4 to 5 dozen.
Combine first 5 ingredients in large bowl. Mix in mayonnaise. Mix remaining ingredients in separate bowl. Add to potato mixture and mix well. Chill until serving time. Yields 4 servings.
Mix well. Pour into pie shell. Bake at 325° for 40 minutes.
Combine cake mix, water, oil and 3/4 cup frosting in mixer bowl. Beat at low speed just until moistened. Beat at high speed for 2 minutes longer or until smooth. Spread batter over bottoms and up sides of 2 well-greased 9-inch pie plates. Bake at 350° for 25 to 30 minutes or just until shells test done. Do not overbake. Cakes will collapse to form shells. Cool completely. Beat ice cream in large mixer bowl until smooth. Spoon into pie shells, leaving a 1/2-inch rim. Heat remaining frosting in saucepan until soft. Swirl over top of ice cream. Freeze, tightly wrapped, for 2 hours or longer. Yield: 12 servings.
Make punch in a 1 gallon jar. Dissolve lime gelatin as directed on box. Add other ingredients and mix thoroughly. Stir until sugar is dissolved. Finish filling the gallon jar with cold water. Pour over ice.
Combine all ingredients well. Form small balls and place on an ungreased cookie sheet. Bake 12 to 15 minutes at 400° or until lightly brown. Serve warm. Freeze leftovers and warm in microwave for a great after school snack.
Cut carrots into 2 x 1/4 x 1/8 strips. Place in 2-quart glass casserole. Dissolve salt in 1/4 cup water. Pour over carrots. Cover and microwave at High setting 11 minutes or until carrots are tender, stirring every 3 minutes.
Drain fruit (need 3 cups of liquid with water and juice). Cook pudding with juice and water until thick. Add Jell-O. Stir until dissolved. Add fruit. Let cool in refrigerator, then add Cool Whip and marshmallows.
Mix beef with the eggs, salt, thyme, pepper, garlic, chives and parsley. Stir vigorously with spoon until mixture stiffens enough to shape into balls. Shape with hands into 8 balls, about the size of extra large eggs. Roll balls in flour. Set aside. (Recipe can be prepared to this point and refrigerated for later cooking.)
Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator.
Mix Karo syrup, a few drops of lemon juice and rosewater together and set aside. In another bowl, add ground nuts together with the sugar and rosewater. Mix together by hand and set aside.
Wash beans, cover with enough water and bring to a boil. Boil approximately 10 to 15 minutes. Add cold water and drain. Cover beans with enough water and cook on medium heat until beans are tender, approximately 2 hours. In separate skillet, saute chopped vegetables. Add vegetables to tender beans. Add salt and pepper to taste with smoked sausage. Let beans simmer at least 1 hour with seasonings. (If liquid is too thin, add 1 to 2 tablespoons roux.) Cook rice according to directions. Serve hot over rice.
Heat heavy casserole with tight-fitting lid over high heat. Trim fatty edges from meat. Add fat to the hot pan to grease bottom. Remove pieces and discard. Cut meat into 2 inch cubes. Brown quickly, stirring. Sprinkle sugar over meat and brown until the sugar caramelizes (this gives a rich brown color). Add salt, allspice, bay leaf, cider and beef broth; bring to boiling. Add carrots and onions. Return to simmer. Cover and place in oven. Stir cornstarch into water. Stir mixture into stew and cook until thickened. Makes 4 servings.
Cook hamburger and deer meat, drain. Add jar of salsa and cheese. Stir continuously over low heat until cheese melts. Serve with chips.
Drain pineapple, reserving syrup. Pour boiling water over walnuts. Let stand 2 minutes. Drain. Heat 2 tablespoons oil in wok or skillet. Stir-fry walnuts until brown. Remove and drain. Add oil as needed. Stir-fry chicken, garlic, onion and ginger until chicken turns white. Remove. Add broccoli. Stir-fry until tender-crisp. Return nuts and chicken mixture to wok. Add pineapple. Combine syrup, soy sauce and cornstarch. Stir into pineapple mixture. Cook until sauce boils and thickens. Serve with rice. Makes 4 to 6 servings.
Put cream cheese in a 1-quart dish. Microwave on Medium 60 to 90 seconds to soften. Add cheese, sour cream, Worcestershire and mustard. Stir until well blended. Gently stir in crab and most of the green onions (reserving some for garnish).
Put salt over all vegetables and cover. Let stand 1 1/2 hours, then drain. Put in remaining ingredients. Bring to a boil and can.
Cut bacon into small pieces and fry until crisp. Add chopped onion and chopped green pepper. Cook until tender. Add hamburger. Cook until brown. Cut Polish sausage and hot dogs into 1/2-inch circles and add to hamburger mixture. Cook until done, about 15 minutes. Add barbecue sauce and can of soup (no water). Add drained mushrooms, baked beans, brown sugar and ketchup. Stir until well mixed. Bake in 350° oven for 1/2 hour.
Pour over corn and mix well. Put in two 9 x 12-inch pans. Bake 1 hour at 250°.
In a boiler, heat sugar and water just until the sugar melts. Mix all ingredients together. Refrigerate. When ready to serve, mix 2 parts water to 1 part mix. For punch that is a little stronger, reduce water. After adding water, the punch can be put in the freezer for several hours so that is will be slushy.
Mix chicken, vegetables, and soup in an ungreased baking dish. Mix baking mix with milk and egg and pour over top of soup mixture. Bake at 400 for 30 minutes or until golden brown.
Spread cream cheese in round pie plate or baking dish; spread chili on top. Sprinkle with onion, black olives and taco seasoning mix. Top with shredded cheese. Bake at 350° for approximately 10 to 15 minutes or microwave on High for 3 to 5 minutes. (Cook only until heated through; be careful not to overcook!) Serve with tortilla chips.
Beat eggs until frothy. Mix in sugar until completely dissolved. Add milk and vanilla. Pour into custard cups. Set cups in pan of cold water. Bake at 325° for 15 minutes. Serves 12.
Cook potatoes; mash and add butter, salt, milk and garlic salt. Add cream cheese and sour cream; whip and put in casserole dish. Bake in a 350° oven for 15 minutes, covered, then 15 minutes, uncovered. Serves 8.
Cook without stirring the first 3 ingredients to 280°. Add next 3 ingredients and cook to 300°. Remove from pan and add last 2 ingredients. Pour into greased pan and cool.
Brown beef with chopped onion. Remove fat. Mix all ingredients together in large microwave dish. Place lid on. Cook on high until hot.
Soak apricots in warm water about 20 minutes. Cream sugar, shortening and egg. Stir in orange juice and 1/4 cup sugar. Sift dry ingredients and mix with creamed mixture. Drain apricots and stir into batter with nuts. Bake at 350° for about 1 hour in greased and floured bread pan.
Saute onion and celery in 2 tablespoons oleo. Stir in soup, mushrooms and Cheez Whiz; heat through. Add broccoli and rice. Pour into a greased casserole dish. Bake at 350° for 30 minutes.