HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash chitterlings in warm water, rubbing as you would clothes, to remove	all grease and residue. Strip as much fat as possible from each piece	and wash in clear cold water. Drain and wash again holding each piece under cold running water (chitterlings must be thoroughly cleaned). Place in large pot, cover with water and bring to a boil, drain, cover with fresh water. Add	remaining ingredients. Cook covered over medium heat until done, about 4 to 4 1/2 hours. Drain, cut into small pieces and serve with hot sauce.
Cream cheese and butter. Take 3 slices of bread at a time and trim crusts. (Works best if bread is slightly frozen.) Spread mayonnaise between slices.	Cut each stack of 3 into 9 pieces. Frost the sides and top with cheese mixture. Freeze on a cookie sheet until hard. Bake at 400 degrees for 10-12 minutes. Yields approximately 50 cheese puffs.
Mix cream cheese and refried beans together. Layer picante sauce and top with Mozzarella cheese. Microwave until cheese melts.
Cook macaroni. Grease crockpot and layer macaroni, cheese and margarine. Salt and pepper each layer. Mix milk and beaten eggs. Pour mixture over layers. Top with cheese and sprinkle with paprika. Cook 3 to 4 hours on low setting. Do not open or stir during cooking time.
Place chicken in pan. Slice eggs over chicken. Pour peas over eggs. Blend soup and broth until creamy. Pour over chicken, eggs, peas, salt and pepper to taste. Blend flour, milk and melted margarine and pour over chicken mixture. Bake at 450° for 30 minutes.
Mix sugar and butter in a heavy pan. Allow to remain over fire until sugar is dissolved and is a golden brown in color. Chop nuts up fine. Put a layer of nuts, then Hershey bars. Pour hot mixture over this and repeat the Hershey bars and nuts. Allow to cool overnight and break up in small pieces.
Mix together eggs, sugar, oil and pumpkin until fluffy and smooth. Mix flour, baking powder, cinnamon, salt and baking soda with mixture thoroughly. Spread batter in ungreased 15 x 10 x 1-inch pan. Bake 25 to 30 minutes at 350°. Cool and frost with Cream Cheese Frosting. Cut into bars. Makes 2 dozen.
Heat in separate pan. Use regular pork ribs. If you use country-style ribs, cook them first to remove grease, then put them in the pan with the sauce over and follow same directions.
Combine beef, eggs, oatmeal, salt, pepper and parsley flakes. Roll and form bite-sized meatballs. Brown in large skillet and drain on paper towels. Mix remaining ingredients to make sauce. Add meatballs to sauce and simmer for 1/2 hour. Makes 70-80 meatballs.
Grease Bundt pan with oil or spray. Sprinkle with sugar. Mix all other ingredients together. Pour into pan and bake at 325° for 45 minutes.
Finely chop all vegetables (a food processor is ideal for this). Combine with all remaining ingredients and refrigerate 24 hours (makes 6 cups). Serve this soup chilled in bowls with one of the following garnishes; chives, croutons or nonfat sour cream.
Marinade: Combine salt, pepper, lime juice, garlic and olive oil. Put meat in marinade and set aside for 1 hour.
Lightly brown beef in skillet; remove from heat. Cook macaroni, onion and green pepper in meat fat until onion is soft. (If meat fat is not sufficient to prevent sticking, add Wesson corn oil.) Return meat to skillet. Add tomato sauce, water, salt, pepper and Worcestershire sauce. Cover; simmer for 25 minutes, or until macaroni is cooked to suit your taste. Serves 6.
Cut chicken into bite size pieces. Beat eggs and milk together. Add chicken. Let stand approximately 1/2 hour. Roll chicken in breadcrumbs. Brown in skillet using margarine or oil. Drain on paper towel. Once browned and drained, place chicken in casserole dish. Add cheese and broth. Bake 1 hour at 350°. Serve with rice; enjoy. Serves 6 to 8 people.
Chop cabbage fine and boil until tender in salted water. Drain. Wilt onion in butter. When wilted, add cheese in chunks and allow to melt over low heat. Add soup to cheese mixture. When blended, add boiled cabbage and mix well. Add crumbs, about 3/4 to 1 cup. Salt and pepper if desired. Put into 2-quart casserole dish and bake about 30 minutes at 350°.
Place chicken in single layer in baking dish. Combine remaining ingredients. Pour over chicken and bake for 1 hour at 350°.
In large, shallow microwave-safe dish or glass pie plate, arrange chicken cutlets in a single layer. In small bowl, stir together 1/2 cup broth, the onion, thyme and pepper. Pour over chicken. Microwave, uncovered, on High (100%) 2 minutes. Rearrange cutlets so outside edges are in center. Microwave on High 2 to 3 minutes longer or until chicken is cooked through and no pink spots remain. With slotted spatula, remove cutlets to warm serving platter or individual plates, reserving cooking liquid.
Prepare and bake One Bowl Brownies as directed. Microwave chocolate and margarine in medium microwavable bowl on High for 2 minutes or until chocolate is almost melted. Stir until chocolate is completely melted. Stir in corn syrup and milk until well blended. Spread over brownies. Let stand 1 hour. Garnish with large walnut pieces.
Prepare rice according to directions on the box. Add minced onions to boiling water. Fluff rice and spread in greased, 10 x 6 x 1/2-inch baking dish. Sprinkle with peas and cover with turkey. Blend soup and milk together and pour evenly over turkey. Combine crackers and butter and sprinkle over casserole. Bake at 350° for 35 minutes or until heated thoroughly.
Mix salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar - spice mixture. Gradually stir in eggnog. Pour into pie shell. Bake in preheated oven at 425 degrees for 15 minutes. Reduce temperature to 350 degrees: bake 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 1 hour. Serve immediately or refrigerate.
Mix sugar and Crisco together and beat well. Add eggs and buttermilk. Mix baking soda with buttermilk. Add flour and roll out. Don't make too stiff at first.
Mix ingredients together in one large bowl with wooden spoon until moist. Pour into one large loaf pan and bake at 350° for 1 hour or 2 small loaf pans at 350° for 45 to 50 minutes.
Preheat oven to 400°. Lay tortilla chips on cookie sheet. Mix onion in with salsa. Pour a small amount on each chip. Sprinkle cheese over chips. Bake for approximately 5 minutes or until the cheese has melted.
Take 2 parts of unselfishness. Add 1 part patience and work together. Add plenty of industry. Lighten with good spirits and sweeten with kindness. Put in smiles as thick as raisins in plum pudding. Bake by the warmth with streams from a loving heart. If this fails to make a good day, the fault is not with the recipe but with the cook!
Prepare crumb topping. Combine flour, sugar and Crisco and mix until it resembles coarse meal. Set aside.
Mix together cake mix and oil and pat into a large pizza pan. Bake at 350° for 5 to 10 minutes or until light brown. Cool and set aside.
Beat eggs until running smooth. Add milk and beat well. Dissolve sugar in boiling water. Add to egg mixture. Add vanilla and beat. Dice bread and place in loaf pan. Add raisins and pour egg mixture over all to soak bread. Sprinkle with cinnamon. Place in pan of warm water and bake in preheated 350° oven for 1 or 1 1/2 hours until firm.
Scald milk in top of double boiler over direct heat. Mix egg yolks with sugar until creamy. Add salt and flour. Add slowly to milk. Stir until right consistency. Add vanilla. Layer wafers, bananas, sauce and repeat. Beat egg whites until stiff. Add 1/4 c. sugar to egg whites, bake until meringue is browned.
Combine cashews and butter. Cook over medium heat 5 minutes. Stir in spice. Cook and stir 3 minutes. Add raisins and toss to coat. Spread on foil to cool.
Combine oatmeal, flour, brown sugar, sugar and butter; blend together until crumbly. Place apples in 8 x 13-inch pan. Top with oatmeal mixture; sprinkle with salt and cinnamon. Bake at 350° for 40 minutes. Yields about 12 servings.
Mix all dry ingredients. Dip chicken in yogurt mixture and roll in dry mixture. Place on lightly greased baking sheet and bake at 325° for 1 hour or until done.
Peel and core slice pears. Weigh the fruit and use 1 pound fruit with 3/4 pound sugar. Put pears in clear water and boil gently until tender and can be pierced with a fork. Take from water and put a layer of pears and a layer of sugar. Repeat until all has been used. Let stand overnight. Pour off syrup, bring to a boil, add pears and cook until clear and the syrup is thick as preserve syrup.
Preheat oven to 450°. In a large bowl, with mixer at low speed, beat sweet potatoes, eggs and sugar until well combined. Beat in milk, orange juice, honey, vanilla and salt. Pour into pie crust. Bake 10 minutes; reduce heat to 350° and bake 45 to 55 minutes, until knife or toothpick inserted in center comes out clean.
Set oven to 400°. For the pastry, roll into a circle and line a 9-inch pie pan. Bake for about 15 minutes or until golden brown. Scoop the flesh out of the pumpkin and throw away the skin and seeds. Put in a pan and cover with water; simmer for 25 minutes. Drain away the water and leave the pumpkin to cool down. Mash with a fork or in a blender until it's perfectly smooth and free of lumps. Beat pumpkin, eggs, cream, salt, sugar and spices.
Dissolve sugar in Pet milk and bring to a boil. Add butter and pecans. Cook until syrup reaches soft ball stage. Remove from heat and let cool for 10 minutes without stirring. Beat until slightly thickened. Pour into greased pan; let stand until room temperature. Cut into squares.
Pour rice evenly over bottom of buttered, 2-quart oblong dish. Sprinkle herbs over rice. Mix soups, margarine, sherry and milk. Pour small amount over rice to moisten. Sprinkle with sliced mushrooms. Top with chicken. Pour remainder of soup mixture over chicken. Sprinkle with cheese and almonds. Bake in an uncovered dish at 275° for 2 1/2 hours.
Brown meat. Add taco mix, water and olives. Simmer. Put biscuits, flattened out, on cookie sheet. Cover with meat. Bake at 400° for 20 minutes. Remove. Cover with corn chips, cheese, lettuce and tomatoes; cut and serve.
Fry meat; drain. Add seasoning as meat fries. Add cans of corn, tomatoes and beans. Bring to boil. Add more salt and chili powder to taste. Simmer 10 to 15 minutes. Serve with Mexican corn bread.
Heat apple cider. Add brown sugar, stirring until dissolved. Make a bag for spices using any porous material such as cheesecloth. Put bag of spices in cider and simmer 15 to 30 minutes. Remove spice bag and serve. Makes 8 cups.
To make jelly, measure juice and sugar. Combine and cook over high heat, stirring constantly until heavy steam escapes from juice. Do not boil. Pour in cans and seal.
Cook macaroni according to package directions. In a heavy skillet, brown onion in oil. Add meat and cook until lightly browned. Drain off excess fat. Add remaining ingredients, except macaroni and cheese. Simmer, covered, for 20 minutes or until celery and green pepper are tender. Stir in macaroni and cook 10 minutes longer. Garnish with cheese.
Mix powdered sugar and peanut butter until it looks like meal. Sprinkle 1/4 of this in baked pie shell. Cook remaining ingredients until thick and pour into crust. Top with meringue and sprinkle rest of peanut butter and sugar mixture on top; brown in oven.
Fry and crumble sausage in skillet. When done, add water, then soup. Stir and simmer about 15 minutes.
Melt butter in large skillet. Add coconut and chopped pecans. Cook until golden brown, stirring frequently. Set aside to cool. Combine cream cheese and Eagle Brand Milk. Beat until smooth. Fold in Cool Whip. Layer 1/4 of the cream cheese mixture in each cooled pastry shells. Drizzle 1/4 of the caramel topping on each pie. Sprinkle 1/4 of the coconut mixture evenly over each pie. Repeat layers with remaining ingredients making sure you finish with the coconut mixture on top. Cover and freeze until firm. Let frozen pie stand at room temperature 5 minute before slicing. Cut small pieces - very rich, but very delicious.
Cream sugar and butter. Add eggs and jelly. Slowly add dry ingredients, then milk and vanilla flavoring. Bake 3 layers for about 20 to 30 minutes at 350°.
Melt butter in large, heavy skillet. Add the peppers, turnips and garlic. Stir-fry over medium heat, adding more butter if needed, until the turnips are tender when pierced with a knife. Season with salt and pepper.
Sift together in a bowl the flour, baking powder and sugar. Add oats, heavy cream, corn syrup, oleo and vanilla; mix well. Drop on ungreased sheet 4 inches apart using 1/4 teaspoon as measure. Bake at 375° for 6 to 8 minutes. Remove carefully to waxed paper to cool. Makes approximately 6 dozen 2-inch wafers.
In a large cooking pot, bring to boil and simmer for 30 minutes the meat with water, tomatoes and onion. Add potatoes; simmer for 10 to 15 minutes with rice if desired. Add noodles or macaroni; simmer until done, 10 minutes or more. Just before serving, add vegetable soup.
Mix flour, sugar and salt.	Add pineapple juice and blend. Cook over low heat until thick, stirring constantly. Add a little hot mixture to beaten egg; stir into remaining hot mixture. Cook until thick. Add marshmallows; stir and add pineapple.	Chill 1 hour, then fold in whipped cream and pour into an 8-inch pie pan lined with vanilla wafers.	Chill or freeze.
Mix margarine, hot sauce and vinegar. Arrange wings on broiler pan. Brush wings with sauce. Roast for 25 minutes in 450° oven. Turn wings. Brush with sauce Roast for 20 minutes.
Dissolve yeast and sugar in water in bowl. Let stand about 10 minutes. Add 2 cups flour, salt and oil. Beat until smooth. Gradually stir in more flour (about 1/2 cup) to form soft dough. Turn dough out to floured surface. Knead until smooth and elastic, adding more flour (up to 1/2 cup) if necessary to prevent dough from being too sticky. Place dough in a greased bowl. Cover and let stand to rise about double (45 minutes to 1 hour).
Prepare jello. Let thicken slightly. Grind cranberries, oranges, apples and celery. Mix together with salt and sugar. Mix into the thickened jello. Let stand several hours.
Mix well. Make into small balls. Place in single layer in 9 x 13-inch pan.
Mix all ingredients except dried beef. Chill 3 hours. Roll into a ball. Roll cheese ball in dried beef to coat.
Sift the dry ingredients together. Make 3 wells in the dry ingredients. In the first well add the vanilla; in the second well add the vinegar; in the third add the oil. Pour the cold water over all the ingredients and beat until smooth. Pour in a greased and floured 13 x 9-inch pan. Bake in a preheated oven at 350° for 30 to 35 minutes or until a toothpick comes out clean. When the cake is cool remove it from the pan and frost with Buttercream Icing.
Mix the dry ingredients with the shortening. Combine eggs and sour cream. Mix dry and wet ingredients together. Shape into large jelly roll pan. Top with pie filling. Bake at 350° for 30 minutes.
Cut rhubarb fine. Mix with sugar and remaining ingredients. Let stand a few minutes. Place in unbaked pie shell. Bake at 350° until done. Place meringue on top.
In a large bowl, place frozen strawberries, bananas, peaches and pineapple. Sprinkle dry pudding mix over fruit. Mix well. Allow fruit to thaw in refrigerator. Serves 10 to 12.
Butter and flour three 9-inch round cake pans. In large bowl, combine flour, sugar, baking soda, cinnamon and salt. Add eggs and vegetable oil, stirring until dry ingredients are moistened; do not beat. Stir in banana, pineapple with juice, pecans and vanilla. Divide batter evenly among cake pans. Bake until cake tester inserted in center comes out clean (25 to 30 minutes at 350°). Cool 10 minutes, then invert onto wire rack and cool completely. Place on cake layer or cake plate. Cover with frosting and repeat with remaining layers. Cover sides of cake with remaining frosting. Sprinkle coconut cake over top and sides. Enjoy!
Peel, core and slice apples into crock-pot (heaping full). Sprinkle sugar, cinnamon, salt and cloves over apples. Cover and begin on high until the apples begin to settle. Then turn to low and cook all day or until thick and dark. Stir occasionally. Whip when done. Freeze in containers.
Combine ingredients for filling. Spoon into pie crust. Cover with top crust. Brush with egg. Slit top crust. Bake at 375° for 40 minutes. Cool 10 minutes before serving.
Cream sugars and shortening. Add eggs and beat. Mix oatmeal, coconut, flour, baking soda, salt and baking powder. Add to egg mixture. Add vanilla. Mix well. Roll into small balls. Place balls on cookie sheet. Bake at 350° until brown (time varies depending on size of balls). Yield: approximately 48 cookies.
Mix together and roll in small balls. Roll in sugar and bake for 10 to 12 minutes at 350°. As soon as the cookies come out of the oven, place a Hershey Kiss in the center of each.
Heat oven to 325°. Grease (not oil) and lightly flour two 8 x 4-inch loaf pans. In large bowl, blend sugar, lemon peel and oil. Beat 1 minute at medium speed. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients just until dry ingredients are moistened. Pour batter into prepared pans. Bake at 325° for 50 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. If desired, glaze with lemon glaze. Makes 2 loaves.
In a large skillet, heat oil, butter and garlic, gently, until pan gets very hot. Add chicken broth. Add broccoli. Cover. Simmer just until broccoli is al dente. Add half the fresh basil and the drained, hot rigatoni (cooked al dente) to the skillet; mix thoroughly. Put in a hot serving dish and sprinkle with parsley, pepper, grated cheese and remaining basil.
Grease 8 x 8-inch or 9 x 9-inch glass pan. Mix all of the ingredients except crumbs and the margarine together. Top with crumbs mixed with the softened margarine. Spread evenly over the top of the pudding. Dust sparingly with cinnamon. Bake at 350° for one hour.
Cook broccoli and rice. Drain. Mix all ingredients together. Put in 9 x 13-inch pan. Sprinkle with cheese. Bake at 325° until it bubbles.
Freeze evaporated milk in bowl until ice crystals begin to form in milk. Whip until stiff. In medium saucepan, mix together sugar, eggs and pineapple juice. Bring to a boil. Boil 2 minutes, then remove from heat. Add jello. Stir until jello is dissolved. Mix in the whipped milk. Fold in Cool Whip, flaked coconut and chopped pecans.
Mix sugar and Karo syrup. Bring just to boil over medium-high heat. Remove from heat. Add peanut butter. Mix well. Fold in Rice Krispies a little at a time. Mix well. Pour into buttered 9 x 13-inch pan. Melt 3/4 bag of each kind of chips in microwave and pour over Rice Krispie mixture.
Drain oysters; reserve 1 tablespoon liquid. Brown pork in oil. Add green pepper, onion and garlic. Saute. Add reserved oyster liquid and remaining ingredients except zucchini. Cover and simmer 30 minutes. Add zucchini, then oysters. Heat through and serve.
Mix all ingredients together. Pour into unbaked 9-inch pie shell. Bake at 400° for 1 hour.
Put in greased 2 quart casserole in order given. Cover and bake at 350° for 1 hour.
Cream together the butter, sugar and vanilla in a large bowl. Add eggs and beat well. Combine flour, cocoa, baking soda and salt. Add to the butter mixture and blend. Chill until dough is firm enough to handle. To shape teddy bears: Form a portion of dough into a large ball for body (1-inch), 1 medium ball for head, 4 small balls for arms and legs (1/2-inch), 2 smaller balls for ears, 1 tiny ball for nose and 4 tiny balls for paws.
Beat whipped topping mix as directed on package. Set aside. Mix peanut butter, pudding, coconut and milk. Fold in topping and chill.
Preheat oven to 350°. Place the fish in a baking dish and sprinkle with tomatoes, onion, dill, salt and pepper. Cover with foil and bake for 10 to 15 minutes or until the fish is tender and flaky. Serve hot, garnished with dill sprigs and tomato wedges. Serves 4.
Put coffee and creamer in a blender and blend for a few seconds. Put cocoa mix in and blend a little more. Put in a container large enough to shake. Add other ingredients and shake well together. Do not blend. Add 1 1/2 to 2 teaspoons to a cup of hot water.
Cook sugars, Milnot and syrup to a soft ball, 236° on candy thermometer. Cool to 110°. Add butter and vanilla. Beat until it starts to lose its gloss. Add nuts and coat.
In a large skillet, brown ground beef. Drain beef and put in a heavy boiler. Cook onion in beef fat until tender; drain. Add onion to ground beef. If using store bought tomatoes, remove cores and cut up. Add tomatoes and remaining ingredients to the ground beef and onion. Let simmer for 30 minutes longer. Cook spaghetti according to package directions.
Skin, bone and cut chicken into large pieces. Saute onion and green pepper in a little margarine. Mix onion and green pepper with the chicken, 2 cans of soup and Ro-Tel. Heat thoroughly. On the bottom of a large casserole dish, put a layer of tortillas, that have been cut into strips and dipped in chicken broth. Over this, layer half of the chicken mix and half of the cheese. Spoon about 1/2 cup chicken broth over all. Add another layer of tortillas, chicken mix, broth and cheese. Reserve a little cheese to sprinkle on top after cooking. Bake at 350° for 30 minutes.
Mix pumpkin, sugar, salt and spices. Add eggs and milk. Pour mixture into an unbaked 9-inch pie shell. Bake at 425° for 10 minutes; reduce heat to 375° and bake for 30 to 35 minutes or until a knife inserted comes out clean.
Soften cream cheese to room temperature. Combine with cottage cheese. Add olives, onion and the sauces. Mix well. Shape into big ball. Wrap in foil. Refrigerate. To serve, roll ball in rest of beef.
In a bowl dissolve yeast into water. Mix in sugar and salt. Add flour, cup by cup. Mix well and knead for 5 to 7 minutes. Roll onto cookie sheet, brush with 1/4 cup melted butter and sprinkle with garlic powder and Parmesan cheese. Cut into slices with a pizza cutter. Bake at 425° for 15 to 20 minutes. Enjoy!
Blend all ingredients together, adding eggs one at a time. Bake in 3 layers, greased and floured well, using temperature setting on cake mix box.
Brown onions and peppers in small amount of fat. Remove from pan; drain. Brown meat, seasoned with chili powder, garlic, salt and pepper, in same skillet. Cook macaroni; drain.
Mix well; set in refrigerator for 3 days. Each day, stir for 5 minutes, trying to mix as well as you can.
Mix together. Pour in greased 9 x 13 pan. Bake at 350° for approximately 30 minutes. Frost with Cream Cheese Icing while warm.
Mix well and pour into unbaked pie shell. Bake at 350° until knife inserted in center comes out clean or until pie seems firm in the middle. Usually 45 minutes to 1 hour.
Place 1/2 of potatoes in greased 2-quart casserole. Add 1/2 of the onion. Sift 1/2 of the flour; sprinkle half seasoning and add handful of broccoli. Repeat layers. Melt cheese with 1/2 cup milk and add remaining 1 1/2 cups milk. Pour over potatoes. If cheesier flavor is desired, add more cheese and place between layers of potatoes. (Optional: Sprinkle top with fine dry bread crumbs.) Bake covered 1 to 1 1/2 hours, then bake uncovered an additional 15 minutes.
Beat egg white until frothy. Add salt, sugar and water to egg white. Blend mix and add pecans. Mix well. Place on greased cookie sheet. Bake 30 minutes in 250° oven. Stir twice during cooking time.
In large mixing bowl, combine raw ground beef, 1 can tomato sauce, diced onion, salt, pepper and hot sauce. Mix thoroughly; set aside. Cut top off of bell peppers and remove seeds. Blanch for 1 to 2 minutes in boiling water. Place peppers in 9-inch cake pan. Stuff with meat mixture. Cover with tin foil and bake at 350°, checking for doneness after 1 hour. It will probably take an additional half hour. Heat remaining can of tomato sauce. Pour over peppers and serve with rice.
Mix together and press half of mixture firmly and evenly in bottom of slightly greased 8 x 8 pan.
Soften yeast in lukewarm water (use warm water for dry yeast). Pour scalded milk over sugar, salt and butter. Cool to lukewarm. Beat in egg and 1 cup flour. Add softened yeast and cornmeal. Stir in more flour to make a soft dough.