HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown onion and garlic. Add bottled clam juice and juice from the canned clams. Bring to a boil. Lower heat and simmer. Add oregano, parsley, peppers, marjoram, lemon juice and grated cheese. Simmer for 20 minutes. Throw clams in and simmer 15 minutes. Boil and cook linguine; top with sauce.
Stir-fry vegetables a few minutes in grease or oil. Add seasonings. Cook until done.
Combine apples, cranberries and 2 tablespoons flour, tossing to coat fruit. Add 1 cup sugar, mixing well. Place in 2-quart casserole. Combine oatmeal, chopped pecans, 1/2 cup flour and brown sugar; add butter and stir well. Spoon over fruit mixture. Bake, uncovered, at 350° for 45 minutes. Garnish with pecan halves and cranberries. Yields 6 to 8 servings.
Combine all ingredients except breadcrumbs. Stir well; cover and chill 8 hours. Ladle into serving bowl; sprinkle with breadcrumbs. Makes about 2 quarts.
Beat eggs well; add sugar and mix thoroughly. Add both cans of condensed milk	and continue mixing.	Add milk and vanilla extract. When all ingredients are thoroughly mixed, pour into freezer, using either electric or hand mixer.
Pour into greased muffin tins and bake at 400° for 20 minutes.
Core peppers (don't break), wearing rubber gloves. Wash and boil 2 minutes. Cool in ice water. Stuff with sauerkraut. Pack in sterilized jars. Add garlic and alum. Cover with solution of water, vinegar and salt. Boil in hot bath for 3 to 5 minutes. Seal.
Mix by hand. Do not use beaters. Bake at 350° for 40 minutes in an ungreased 9 x 13-inch pan.
Preheat stove to 350°. Grease and line a 13 x 9 x 2 rectangular pan. Sift flour, baking powder, baking soda and salt together. Take 1/2 cup of this mixture and dredge dates. Set aside. Cream butter until soft and fluffy. Add granulated sugar and brown sugar and blend well. Add eggs, one at a time, beating well after each addition. Fold in the flour mixture and dates into the creamed mixture. Add walnuts. Stir to completely blend batter. Pour batter into prepared pan and bake in preheated oven for 10 minutes. Lower heat to 300° and continue baking for 30 to 40 minutes more. Cool slightly, then cut into bars. Individually wrap in cellophane, if desired.
Prepare cake mix as directed. Cook in greased and floured 9 x 13-inch pan. Leaving cake in pan, pour Eagle Brand milk, cream of coconut (mix cream of coconut well) and crushed pineapple (including juice) over cake. Let cake cool, then top with Cool Whip. Sprinkle with coconut; decorate with cherries. Refrigerate overnight.
Remove bones and skin from salmon and flake with fork. Sprinkle with lemon juice. Sift dry ingredients together into mixing bowl. Add milk and egg and beat until smooth. Fold salmon into this batter and drop by tablespoons into hot oil and fry until golden brown, about 3 or 4 minutes. Drain on paper towels and serve with ketchup or your favorite sauce.
Mix oatmeal and coconut in bowl. Mix sugar, milk, oleo and flavoring in saucepan. Bring to boil and let boil slowly for one minute. Remove from heat and pour over dry mixture. Stir well. Drop by spoon on waxed paper and cool.
Beat eggs, sugar, pumpkin and lemon juice on high speed for 5 minutes. Then add flour and spices. Beat slightly. Spread into a 15 x 10 x 1-inch pan lined with wax paper. Top with 1 cup finely chopped nuts (optional). Bake at 350° for 15 minutes. Turn onto towel sprinkled with powdered sugar. Starting at end, roll towel and cake together. Leave until cool.
Brown ground beef with onion; drain. Stir in brown sugar, pork and beans, salt and barbecue sauce. Simmer 5 minutes. Pour into 2-quart casserole. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes until biscuits are golden brown.
Mix all ingredients together. Stir well. Serve with Fritos or carrot sticks.
Arrange apples in buttered 9-inch pie pan. Combine brown sugar, flour, oats and cinnamon. Cut in butter until crumbly. Press mixture over apples. Bake in moderate oven at 350° for 45 to 50 minutes or until top is brown. Serve warm with ice cream.
Prepare cake mix according to directions. Pour in an oblong baking pan. In a separate bowl mix powdered sugar, cream cheese and butter. Pour this mixture around in cake mix. Bake according to directions on cake mix. Cake will be very moist. Top with icing when cooled.
Combine apples, cabbage and raisins. Combine mayonnaise and sour cream; add to cabbage mixture. Toss until well blended. Makes 6 servings.
Mix corn, soup and sour cream together. Put in baking dish. Crumble up crackers; add butter to crackers. Sprinkle over corn mix. Put sliced almonds on top. Bake in oven at 250° until bubbles; remove.
Cream butter and sugar. Add milk and mix. Add pecans and mix until very stiff. Roll out into balls about 1 inch or less in diameter. Place in waxed paper and cover. Let sit for 2 hours or overnight in refrigerator.
Boil chicken in water with chicken broth cubes for about 20 to 30 minutes. Remove chicken and brown in skillet over medium heat in hot margarine. Cook 10 minutes or until browned on both sides. Spoon off fat. Stir in soup, broth or milk and pepper; heat to boiling. Add broccoli; reduce heat to low. Cover; simmer 10 minutes or until broccoli is tender and chicken is done, stirring occasionally.
Brown meat and drain. Add onion. Cook until tender. Stir in tomatoes, paste, water and seasonings. Cover and simmer 30 minutes.
Sift flour, soda and salt. Cream the shortening. Blend in sugar and eggs, one at a time. Beat well until fluffy. Add flour mixture alternating with bananas and liquid, beating after each addition. Turn into greased loaf pan and bake 60 to 70 minutes at 350°. Remove from pan and cool several hours or overnight before slicing.
Cut chicken into bite-sized pieces; set aside. Drain pineapple, reserving juice. Add water to juice to make 1 1/2 cups. Combine juice with brown sugar, cornstarch, cider vinegar, soy sauce, ginger and bouillon cube. Stir until smooth; set aside.
Quarter biscuits and roll in a mixture of 1/4 cup sugar and 1 tablespoon cinnamon. Arrange in a tube pan. Melt over low heat, the butter, 3/4 cup sugar and 3 tablespoons cinnamon. Pour over biscuit quarters and bake at 350° until golden brown. (Bread will spring back when lightly touched.)
Mix flour, baking powder, soda and salt. Set aside. Beat butter until fluffy. Gradually add peel and sugar. Add egg yolks to butter mixture. Mix thoroughly. Add dry ingredients to butter mixture alternately with sour cream. Beat egg whites until stiff. Fold into batter. Pour batter into an 8-inch greased and floured round cake pan. Bake at 350° for 50 to 55 minutes. Mix strawberries, liqueur and sugar. Set aside. When cake is done, let cool 15 minutes. Turn onto a platter or cake plate. Cut into two layers. Scoop ice cream onto first layer. Top with strawberry mixture and add second layer. Garnish with whipped cream and strawberries. Sprinkle with orange peel.
Sift together the flour, baking powder, sugar and salt. Blend milk and egg; add to dry ingredients. Stir in corn. Drop by tablespoon into hot oil; fry until golden brown. Drain on paper towels. Serve with maple syrup.
Peel and cut potatoes into small pieces. Cook until tender. Drain. Mash with butter, salt, pepper, and onion salt to taste. Cream cheese can be softened by leaving out for 1 hour, so it reaches room temperature, or in the microwave on defrost. Be very careful not to get it hot! Add cream cheese and sour cream to mashed potato mixture. Stir thoroughly. Preheat oven to 350 degrees. Place in large casserole dish, cover. Place in oven for one half hour or until hot. (May also heat in microwave on half power until hot.) Stir. Top with pat of butter or margarine. Sprinkle with pepper and paprika. Serve.
Beat cream cheese until fluffy. Mix all ingredients. Roll in chopped nuts, grated cheese or crushed crackers. Chill.
Brown bratwurst lightly. Add remaining ingredients. Cook over low heat until done. This is about 40 to 50 minutes.
Place pineapple in casserole dish. Mix flour and sugar and sprinkle over pineapple. Top with grated cheese; add cracker crumbs and melted butter. Pour over casserole. Cook 30 to 40 minutes at 350°. Serve hot.
Bake cake as directed in a flat pan. Punch holes in top with end of wooden spoon. Mix Eagle Brand milk and caramel; pour over cake. Cool. Spread cake with Cool Whip. Top with crushed Butterfinger bar. Store in refrigerator.
Mix all ingredients together. Bake in pie crust at 300° for 45 minutes to 1 hour or until pie doesn't shake in middle.
Cook meat and suet together until pink is gone. Add all other ingredients; cook 2 or more hours. Freeze in family size containers and use as needed.
Sift dry ingredients; cut in shortening. Dissolve yeast in one of the cups of water; add the other cup of water. Put in refrigerator 2 hours before serving. Knead, roll and cut out biscuits. Let rise and bake at 400° until brown.
Beat cottage cheese until fairly smooth. Add beef, onion, parsley and pepper. Blend well. Serve with crisp vegetables such as carrot, green pepper and celery sticks.
Cook meat in frying pan until it loses red color; drain. Add tomatoes, tomato paste, onion and seasonings. Simmer slowly for 30 minutes; stir as needed. Preheat oven to 325°. Cook macaroni in boiling water following package directions. Drain. Combine macaroni and cottage cheese. Pour a little meat mixture in bottom of 2 1/2-quart casserole dish. Top with half of macaroni mixture; half the Cheddar cheese and half the meat mixture. Repeat layers. Sprinkle Parmesan on top and bake for 40 minutes or until well heated. Remove from oven and serve. Yields 6 servings.
If using another brand of peanut butter, add several tablespoons of water to mixture. In a large saucepan, melt butter over low heat. Blend in sugars, eggs and peanut butter. Mix until smooth. Add oats, baking soda, raisins and chocolate chips (dough will be sticky). Drop on greased baking sheet using large spoon. Flatten slightly. Bake at 350° about 15 minutes. Cool on wire rack. Yields 2 dozen.
Slice the venison into 3/8-inch thick strips to ensure total saturation of the meat when it is marinating. Stir the remaining ingredients well. Place meat in marinade. Be sure the meat is covered with the liquid. Turn, if necessary. Marinate for 24 hours. Lay strips on racks of oven. Cook for 6 to 8 hours at 150° or use microwave for 20 minutes.
Mix together mayonnaise, flour, eggs and milk. Add crabmeat, Swiss cheese, onion, pepper, mushrooms and bacon. Put in a pastry shell and bake at 350° for 40 to 45 minutes.
In a pot, make sauce with the onion, garlic, basil, oregano, Italian seasoning, tomatoes, water, soup and cheese. Cook spaghetti slightly; drain. Add to sauce. Serve with tossed salad and hot garlic bread. Enjoy.
Spray frying pan with Pam. Saute beef and drain. Add rest of ingredients, except cheese. Simmer 5 minutes. Add cheese and stir until melted. If too thick, add water. Keep hot. Serve with chips. Makes 2 quarts.
Cut fish into serving portions. Place in a single layer in well greased 9 x 13-inch pan. Sprinkle with salt and pepper. Combine sour cream, green onion and Parmesan cheese. Spread mixture over fish. Bake in a 350° oven for 30 to 35 minutes. Sprinkle with paprika. Serves 6.
Combine all ingredients and spread on both sides of rolls. Add layer of ham and Swiss cheese. Wrap in foil and heat in a 350° oven about 15 minutes.
Mix the cream cheese, powdered sugar, peanut butter and coffee creamer together. Fold mix into Cool Whip. Pour into graham cracker crust and chill for at least 2 to 3 hours.
Mix cake mix, pudding mix, water and Crisco oil. Add eggs, one at a time, beating after each addition. Add vanilla and nuts; pour into 3 x 8 or 9-inch greased and floured cake pan. Bake for 25 to 30 minutes. Cool.
Put crock-pot full of thinly sliced apples. Cook on high for 2 hours with lid on. Drain off liquid. Mash or puree apples. Add sugar, vinegar, cinnamon, allspice and cloves. Stir and cook on low with lid off for at least 2 more hours. Put at once in jars and seal.
Crumble and keep in plastic bag in refrigerator. One cup of this makes a pie crust.
Put first 2 ingredients in microwave on High for 2 minutes. Stir in vanilla (and nuts if desired) and pour into greased pan.
Preheat oven to 450°. Pour a small amount of oil into 10-inch iron skillet; heat in oven. Add ingredients to cornmeal in order that they are listed. Stir until well mixed. Pour in iron skillet and bake for 30 to 40 minutes.
Cream sugar, shortening and egg. Mix. Add sour cream and vanilla. Add dry ingredients. Mix. Bake at 400° for 10 to 12 minutes.
Brown ground meat, onion and pepper in a 10-inch skillet; drain. Combine oats and egg in bowl and mix until oats are coated. Add oats to meat mixture; cook over medium heat about 3 minutes or until oats are dry, separated and lightly browned, stirring constantly. Add combined tomato sauce, water, seasoned salt, pepper, garlic salt and oregano; continue cooking for 5 minutes or until liquid evaporates, stirring occasionally. Sprinkle with cheese. Cover and cook 2 to 3 minutes until cheese is melted.
Quarter oranges and seed. Leave peeling on oranges. Chop or grind cranberries, oranges and pecans. Add sugar and blend. Refrigerate in covered bowl for at least 4 hours before serving. Can be frozen. Serves 6 to 8. Great for the holidays.
Mix dry ingredients in bowl. Add oil, egg and water. Mix well. Place in covered bowl and place in refrigerator. Remove as much as needed. Knead on floured board. Roll 1/4 to 1/2-inch thick. Cut with biscuit cutter. Place on ungreased cookie sheet. Let rise 1 or 2 hours. Bake at 450° for 10 to 12 minutes. Keeps in refrigerator for 2 weeks.
Cream together sugar and cream cheese; add pineapple and juice. Blend strawberries and bananas together until smooth, then add to cream cheese mixture along with nuts and Cool Whip. Freeze in baking cups and keep in freezer until serving.
Mix flour, sugar, baking soda, cinnamon and salt; set aside. Beat eggs. Add vegetable oil and walnuts. Add beaten eggs, oil and nuts to thawed strawberries with juice. Blend this strawberry mixture into the dry ingredients, without beating. Blend only with a rubber spatula. Grease and flour 2 loaf pans (9 1/4 x 5 1/4 x 2 3/4-inch). Bake in preheated oven at 350° for 1 hour or until done. Cool on rack in pan. Cool 15 minutes. Remove. Cut when completely cooled.
Preheat oven to 300°. With an electric mixer, beat egg whites until stiff not dry. Gradually beat in sugar, vinegar and vanilla; fold in pecans. Drop teaspoonful of dough 2 inches apart onto greased cookie sheet. Bake for 12 to 15 minutes or until firm. Cookies should remain light. Remove from sheet at once. Makes about 3 1/2 dozen.
Dip chicken parts in egg, then matzo meal and brown. Place on foil-lined baking sheet. Mix preserves, horseradish, sugar and salt and heat until bubbly. Pour sauce over chicken and bake in 350° oven for 1/2 hour. Re-baste. Put one pineapple chunk on each breast (optional) and bake for an additional 20 minutes.
Cream the margarine and brown sugar. Add egg and vanilla. Combine flour and soda. Add to creamed mixture. Add dates and walnuts. Bake at 350° for 7 to 8 minutes. Makes 3 1/2 dozen.
On 4 slices of pumpernickel bread, spread mustard-mayonnaise sauce. Top with lettuce, Swiss cheese, corned beef, red cabbage and remaining bread slices. Makes 4 main dish servings.
Mix beans, onion, garlic, brown sugar and mustard until blended. Split frankfurters lengthwise and fill with pineapple chunks. Pour beans into a shallow baking dish. Press frankfurters on top of beans. Drizzle with bacon drippings. Bake at 350° for 45 minutes to 1 hour. Serves 6 to 8.
Heat oven to 350°. Mix all ingredients. Spoon into 9-inch pie plate or shallow ovenproof dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with sliced green onions and chopped tomatoes, if desired. Serve with tortilla chips, crackers or assorted cocktail bread slices. Makes 2 cups.
In a large mixing bowl, mix together (with your hands) the first 5 ingredients until you can form it into a big ball. Spray Pam or grease a large cooking pan. Turn meat onto wax paper or into the pan. Flatten out like a big square burger. Spread the cheese along the top of the flattened meat. Spread the rice across the meat and cheese. Take both ends of the flattened meat and turn them towards the center. Shape it the best you can to cover all rice and cheese with meat. Bake at 350 degrees for 1 hour. If not done, continue cooking until done, checking every 30 minutes.
Mix pineapple, flour, sugar and egg and pour into casserole. Top with the cubed bread. Moisten bread slightly with juices from pineapple mixture without stirring. Spoon slid down along side works well.
Make as you would milk gravy, just add a small can of diced tomatoes and mix well. For more tomato taste, mash chunks of tomato; mix well. This is great on homemade biscuits and fried potatoes.
Cut Jackass in 1-inch cubes (this takes about 1 week, unless you are extra slow). Season and place in a large wash tub casserole with vegetables. Bake for 6 days at 425°. This serves 1,200 people. For larger crowds, you can add 2 rabbits, however some people object to hare in their stew.
Sift together flour, baking powder and salt. Cream butter until light and fluffy. Gradually add the sugar, vanilla and egg to the butter. Stir in half the flour mixture and 1/4 cup milk. Add the rest of the flour mixture and milk. Bake at 350° for about 25 minutes. Makes one 8 x 8-inch layer or 12 cupcakes.
Simmer chicken and pepper in 2 quarts of water, covered, for 1 hour or until tender. Remove chicken.
Spray casserole dish with oil spray or oil dish. Cover bottom of dish thickly with Ritz cracker crumbs. Melt butter in skillet. Saute onion rings, then remove to casserole dish with drippings. Salt and pepper lightly. Sprinkle with Parmesan. Bake 15 to 20 minutes at 350° or until hot.
Cook macaroni until tender. Mix other ingredients, except potato chips. Pour 1/2 mixture in casserole dish and crumble 1/2 potato chips on it. Add other 1/2 mixture and cover with the rest of the potato chips. Bake in hot oven about 20 minutes or until bubbly.
Mix all ingredients well and pour into casserole dish. Melt butter and crush crackers for topping. Place on top of casserole and bake at 350° for 15 to 20 minutes.
Peel, pit and slice peaches into already baked pie crust. Add remaining ingredients and bring to boil. Boil until clear, approximately 1 minute. Stir entire time. Remove from heat. Add 3 tablespoons peach jello. Pour over fruit and chill well before serving.
Unwrap tamales and dispose of wrappers. Cut tamales into 1/4 to 1/2-inch pieces and place a layer on the bottom of a casserole dish. Cover with a layer of Fritos. Pour over a layer of chili. Continue until all is used up ending with a layer of chili. Cover with shredded cheese. Bake at 350° until hot and cheese is melted.
Mix warm applesauce and cinnamon together to form a ball. Sprinkle a board with additional cinnamon. Roll mixture out to 1/4-inch thickness. Cut into desired shapes using a cookie cutter. Use a pencil to punch a hole in the top of each shape if it is to be used as an ornament. Place cut-outs into a 150° oven for 6 hours.
Season ground lamb with salt and pepper to taste. Shape meat into cylinders 1 1/2 to 2-inches long. Refrigerate overnight. Cook meat on charcoal or wood grill, turning until done. Toast pita rounds until slightly brown but still flexible. Fill each half with meat. Top with chopped onion. Makes 12 pita pockets.
Saute onion and celery in oleo. Add remaining ingredients. Bring to boil; boil 10 minutes on low flame. Serve hot.
Preheat oven to 350°. Lightly spoon flour into measuring cup and level off. In large bowl combine first 3 ingredients. Blend at low speed until crumbly. Stir in nuts. Place 2 3/4 cups of crumb mixture into an ungreased, 13 x 9-inch pan. To the remaining mixture, add cinnamon, salt, soda, sour cream, vanilla and egg. Blend well. Stir in apples. Spoon evenly over crumb layer in pan. Bake 25 to 35 minutes until toothpick inserted comes out clean. Cut in squares. Serve with whipped cream, if desired. Yield: 12 to 15 squares.
Cream butter, oil and sugar in large mixing bowl. Add eggs, vanilla and buttermilk. Beat. Mix together flour, baking powder, cinnamon, cloves, cocoa and baking soda. Add to creamed mixture. Beat well. Stir in zucchini. Pour into greased and floured 13 x 9 x 2-inch pan. Sprinkle top with chocolate chips. Bake at 325° for 40 to 45 minutes.
In a small bowl, blend first 5 ingredients. Add and blend well the remaining ingredients. Pour into unbaked 9-inch shell and bake at 350° for 20 minutes, then reduce heat to 325° for 25 more minutes.
Soften oleo and stir in remaining ingredients. Use to make garlic bread; put on chicken. Cook 1 cup spiral pasta according to package directions and drain well. Put into serving bowl or dish. Add 2 tablespoons or more to taste and toss well to coat pasta.
Sift dry ingredients together.	Add egg yolks to buttermilk and stir into dry ingredients. Fold in stiffly beaten egg whites. Pour into greased black iron skillet. Bake at 400 degrees 25 minutes or until brown.
Boil chicken until tender; debone and cube. Cook onion, celery and green pepper in 1 cup chicken stock. Cook spaghetti in remaining broth; drain. Mix all ingredients together and turn into casserole dish. Bake at 350° until hot and cheese is melted.
Preheat oven to 350° (325° for glass dish). In large bowl, combine flour, sugar and cocoa; cut in margarine until crumbly (mixture will be dry). Press firmly on bottom of 9 x 13-inch baking pan. Bake 15 minutes. Meanwhile, in medium bowl, beat sweetened condensed milk, egg and vanilla; mix well. Stir in nuts. Spread evenly over crust. Bake 25 minutes or until lightly browned. Cool. Store covered in refrigerator. Freeze well too.
Mix all ingredients together well. Form dough into 1 inch balls. Make depression in the center. Fill with topping.
Put beef slices and add soy sauce, cornstarch, salt, pepper, wine, broth, ginger, sugar, onions into a big bowl until smooth. Set aside for 20 minutes at least (they can be marinated up to 24 hours. Sealed and covered in refrigerator).
Melt chocolate and oil in a saucepan. Stir in sugar, eggs and vanilla. Sift together flour, baking powder and salt and add to chocolate mixture. Chill 1 hour. Then with damp hands, form into balls; roll in powdered sugar. Bake 10 minutes at 400°.
Add the shortening, sugar and egg together; stir well. Add the flour, corn meal, baking powder and salt; stir well. Stir in the vanilla. Drop by teaspoonful onto ungreased cookie sheet. Bake at 350° for 9 or 10 minutes.
Stir sugar, cocoa and milk together until dissolved. Bring to boil and boil one minute. Remove from heat and add butter, peanut butter and vanilla. Beat until butters have melted. Add oatmeal. Drop on waxed paper. Enjoy!
Beat egg whites and water until frothy (not stiff). Stir in sugar, salt and cinnamon. Mix well. Add pecans and stir until all are coated and spread on large baking sheet and bake and stir every 15 minutes. When cool, store in airtight container. So good.
In a large bowl, combine cake mix, water, oil and eggs. Beat at low speed until moistened. Beat 2 minutes at high speed. Grease a 13 x 9-inch pan. Sprinkle coconut and pecans evenly over bottom of pan. Spoon batter over coconut and pecans.
In a medium saucepan, cover the raisins with water and cook them over medium-high heat until they are very plump and tender. Drain the raisins; return them to the saucepan. To the raisins, add the sour cream and boil for 10 minutes. To the sour cream and raisins, add the sugar, flour, egg yolks, vanilla and salt. Cook until thick, then add the pecans and remove from heat. Pour the mixture into a prebaked pie shell; top with meringue made from left over whites and 4 tablespoons of sugar. Bake in a 350° oven until the meringue is brown.
Brown beef in skillet. Add onion and garlic and brown. Add remaining ingredients and pour in a 2-quart casserole. Bake at 350° for 30 minutes. Yields 4 to 5 servings.