HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix ingredients and spread on flour tortillas. Roll up tortillas (flat not round). Refrigerate until ready to serve. Cut each flat log into small bite size pieces and insert toothpick. Serve with picante sauce.
Soak the wild	duck one day	in water containing a handful of	soda. Drain and wash. Soak	again overnight in water with	one cup vinegar. Drain and wash. Put 1/4 cup oil in a large Dutch oven and brown duck all over. Chop 2 onions and plenty of	cubed turnips and cover all with water. Cook until all is stewed down. Serve over rice.
Mix eggs and sugar; add oil and bananas. Mix in flour and nuts, but do not beat. Pour in greased and floured or Pam sprayed loaf pan and bake at 300° for 1 hour and 35 minutes. This also makes nice muffins. Great for Christmas gifts or any time of year.
Combine sugar, half and half, and margarine in sauce pan. Bring to a boil over medium heat; stirring occasionally. Boil for 2 minutes, still stirring. Remove from heat add vanilla and almonds. Yields 1 cup.
Melt butter and peanut butter in microwave. Mix sugar and cocoa, then add all other ingredients. Pour into 9-inch deep dish unbaked pie crust. Bake at 325° for 45 minutes (ovens vary).
Peel and core or pit fruit; slice. In a Dutch oven, combine prepared fruit, fruit juice and spices. Bring to boiling; cover and simmer 15 minutes or until fruit is very tender. Cool slightly. Puree, part at a time, in a blender or food processor or with a food mill. Return to Dutch oven. Simmer, uncovered, over low heat until desired consistency, stirring frequently. (This will take 10 minutes to 1 1/2 hours.) Remove from heat; stir in Equal. Transfer to freezer containers or jars, leaving 1/2-inch headspace. Store up to 2 weeks in the refrigerator or up to 3 months in the freezer. Makes about 3 cups.
Cream the first 3 ingredients. Add next 2 ingredients. Mix in next 5 ingredients. Mix in last 3 ingredients. Bake on ungreased cookie sheet 2 inches apart for 10 minutes at 350°.
In skillet over medium heat, brown meat and cook onion until done. Pour off drippings. Stir in corn, tomato sauce, rice, steak sauce and pepper; set aside.
Combine gelatin and 1/2 cup apple cider in a small, heavy saucepan; cook over low heat, stirring constantly until gelatin dissolves. Stir in remaining apple cider and lemon juice. Chill until the consistency of unbeaten egg white. Fold in apple and celery.
Mix and bring to a boil over medium heat (about 10 minutes) the sugar, water, syrup and food coloring. Add peanuts; stir often until it reaches a medium hard ball stage or 250°. Remove from heat and add oleo and salt. Beat until it loses its gloss. Pour onto buttered cookie sheet.
Place heavy cream in a jar. Secure lid. Shake vigorously until cream thickens into butter. Remove excess liquid. Serve on crackers, bread or muffins. May add salt to taste.
Cream sugar, butter and egg. Stir in milk and lemon extract. Blend in flour, baking powder and salt. Spread in bottom on well-greased 2-quart baking pan. Arrange apple slices on top. Cut butter into the last 4 ingredients, sprinkle over apples. Bake at 350° until it tests done with wooden toothpick (about 40 to 45 minutes).
Heat cider and brown sugar. Wrap spices in cheesecloth and simmer 20 minutes.
Preheat oven to 350°. Mix ingredients and bake in a 9 x 9 dish for 45 minutes.
Cook rice in milk. Beat eggs well with sugar, vanilla and cinnamon. Add to cooked rice. Stir until thickened (takes 1/2 hour).
Cream together butter and powdered sugar until light and fluffy. Add water, vanilla, flour and pecans; mix. Form into small crescents and place on cookie sheet. Bake in moderate oven for 10 to 12 minutes. When cool, roll in powdered sugar.
Combine everything but almonds. Sprinkle almonds on top. Bake at 375° for 15 minutes. Serve with crackers.
Drain pineapple; reserve syrup. Combine rice, water, pineapple syrup and salt. Mix just to moisten rice. Bring to a boil, cover and simmer 5 minutes. Remove from heat, let stand 5 minutes. Add marshmallows, pineapple, banana and lemon juice. Cool, fold in Cool Whip. Serves 8 to 10.
Place strawberries in a large bowl, reserving several for garnish; set aside. Rub sugar cubes over rind of oranges until soaked with oil. Crush cubes with wooden spoon in a small bowl. Add juice of oranges; stir until sugar is dissolved. Pour over strawberries. Cover and chill 2 or 3 hours, stirring occasionally. Garnish with whipped cream, reserved strawberries and mint leaves. Yield: 8 servings.
Add boiling water, chopped celery, chopped nuts and grated Cheddar cheese and let set. Whip Dream Whip, fold in Miracle Whip. Spread on top of salad after it is set and garnish with grated cheese.
Preheat oven to 300°. Heavily grease and flour a 10-inch tube or Bundt pan or 2 loaf pans. In large bowl, with electric mixer at medium speed, beat butter until smooth. At low speed, add sugar gradually and beat in well. Clean beaters. Blend in honey at low speed. Add eggs, one at a time, beating at medium-high speed after each addition.
Bring salted water to boil; slowly stir in grits. Cover, reduce heat and cook, stirring occasionally until liquid is absorbed. Add butter, garlic and spices. Serve with hot sauce.
Saute onions and garlic in oil; add rest of ingredients. Bring to a boil. Turn down to simmer and simmer until medium thick. Add raw meatballs and finish cooking until desired thickness, stirring often as not to burn. Serve over spaghetti.
Cook sugar and water slowly for 10 minutes. Add grated rind to syrup and continue cooking 4 minutes. Strain. Add syrup to fruit juices. Cool; pour into tray and allow to freeze firm. Remove mixture to ice cold mixing bowl. Beat with mixer until light. Add cream and fold in stiffly beaten egg whites to which salt has been added. Freeze.
Butter a deep baking dish. Thinly slice onion and potatoes. Mix seasonings and flour into dish. Add oleo and enough milk to reach edge of potatoes. Cover with plastic wrap. Puncture a few holes in plastic. Cook on high for 12 minutes. Remove and stir. Replace and remove as many times as necessary until potatoes are tender.
Melt chocolate in hot water and cool. Cream butter and sugar; add egg yolks one at a time, beating after each. Add chocolate mixture and vanilla, adding alternately. Sift flour and baking soda together. Add with butter and milk. Don't overheat.
In saucepan, melt margarine and add flour. Then add broth and milk. Cook until thickened. Add onions, almonds, salt and pepper. Pour in casserole dish. Top with cheese and bread crumbs. Bake at 375° for 40 minutes.
Melt butter. Mix in nuts, then flour and sugar. Let set for 10 minutes. Shape into small inch-size balls and roll in palm flat to crescent shape. Bake at 350° for 15 to 20 minutes. Let cool 5 to 10 minutes. Roll in powdered sugar twice.
Preheat oven to 375°. Whisk egg yolks with honey for 5 minutes. Add orange peel. Sift whole-wheat flour with salt. Gradually stir in egg and honey. Add wine and olive oil, stirring constantly, as small amounts are added. Beat the egg whites until stiff and fold into batter. Line the bottom of an 8-inch spring-form pan with oiled parchment or a brown paper shopping bag. Oil the pan and paper well. Pour in batter and bake for 20 minutes. Turn oven off and let cake sit for 10 minutes. Remove cake from oven. Turn over and detach from spring pan carefully.
Partially cook broccoli. Arrange on bottom of a greased 9 x 13 x 2-inch casserole dish. Cook, bone and cut up chicken. Mix all	ingredients and add to chicken. Pour over broccoli. Cover with 1 cup of crushed Ritz crackers. Bake at 350° for 30 minutes until bubbly and slightly brown. Canned asparagus spears can be substituted and 1 can of soup can be cream of mushroom.
Put chopped vegetables and butter in a large heavy Dutch oven. Cook vegetables until soft over medium heat. Add remaining ingredients in the order listed. Stir to blend. Bring to a boil and reduce heat. Simmer 25 to 30 minutes or until rice is tender and liquid is absorbed. Stir occasionally.	Add additional chicken broth if the liquid is absorbed before the rice is done. Use	as many shrimp as you like, fresh or canned. Serves 16.
Combine ham, margarine, mustard and onion. Put into rolls. Layer on cheese. Cover with top of roll. Wrap each sandwich in foil and bake about 10 minutes at 350°, until warm.
Cream sugar, eggs and butter. Add flour, salt, cocoa and milk. Cook in double boiler until thick. Pour in cooked pie shell. Use egg whites on top.
Cream sugar and margarine. Add whole eggs, one at a time, while beating. Crush vanilla wafers and add alternately with milk. Add nuts and coconut. Bake in greased and floured pan at 325° for one hour and fifteen minutes.
Combine jello and pineapple. Bring to a boil; simmer 3 minutes, then cool. Cream together cheese, sugar and baby food; fold into cooled jello mixture. Fold in whipped topping. Refrigerate until serving.
Beat eggs; add sugar, spices and salt. Add milk and pour into pie crust. Bake at 325° for 50 to 60 minutes or until blade of knife comes out clean.
Mix all the ingredients together in large bowl. Chill one hour. Stir and serve. You can add other fruit if you desire.
Mix dry ingredients, then add eggs, oil, buttermilk and vanilla; add zucchini last. Mix well; place in 2 greased loaf pans. Bake at 350° for 45 minutes. Cool 10 minutes before removing from pans. Wrap in plastic wrap; let stand overnight before slicing.
Clean out center of bread to make it look like a bowl. Mix together remaining ingredients. Pour into shell of bread. Bake at 350° for 30 minutes. Use pieces of bread to dip in filling. Excellent.
Dissolve gelatin in boiling water. Stir well. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in Cool Whip and peaches. Chill if necessary until mix will mound, then spoon into crust. Chill about 3 hours, until firm.
Mix all together; put in baking pan. Top with Cheddar cheese. Bake for 20 to 30 minutes, until bubbly, at 350°. No one will ever know it's eggplant!
Put in 9 x 13-inch pan in order given. Do not mix. Bake at 325° for 1 hour.
Preheat oven to 350°. Arrange apple slices in bottom of a lightly oiled 9 x 13-inch baking dish. Mix lemon juice and water and pour over apples. Sprinkle cinnamon on top. Mix remaining ingredients over the apples. Bake for about 40 minutes or until golden brown.
Sift flour, baking powder and salt together. Cut in shortening and shredded cheese until mixture resembles coarse crumbs. Mixes better with the fingers than with a fork. Add milk; stir until dampened. Drop into a greased cookie sheet by heaping teaspoonfuls. Bake at 450° for 12 to 15 minutes. Makes about 16 biscuits.
Put in bowl and have children work with their hands. This can take quite a while. Have them squish through their fingers until ready to play with.
Stir together flour and salt in a bowl. Blend egg and milk; stir into flour mixture. Place 1/2 the dough in a strainer. Hold over boiling salted water. With a spatula, press dough through the strainer to form the Spatzle. Repeat with remaining dough. Cook and stir 5 minutes. Great with any kind of soup or just by themselves with butter on them.
Melt butter in skillet with drippings. Stir in flour. Add beef bouillon cube dissolved in boiling water and instant coffee powder. Cook and stir until gravy thickens. Add meatballs. Cover and cook slowly about 30 minutes, basting occasionally. Makes 30 balls.
Crush crackers and mix with melted butter. Pat into a 9 x 13-inch pan or dish.
Preheat oven to 425°. In large bowl combine sugars, flour and cinnamon. Add fruit. Mix well, turn into pastry-lined pan. Dot with butter. Cover and cut slits into crust. Seal edges. Bake 40 minutes or until golden brown.
In a buttered 2-quart casserole, put the 3 cups chopped cabbage. Brown meat and onion; salt and pepper to taste. Add rice, tomato soup and water to mixture. Simmer 10 minutes, then pour over cabbage. Don't stir. Bake, covered, at 325° for 2 hours.
Crush vanilla wafers and put in bottom of buttered pie pan. Beat egg whites until stiff; beat in sugar. Add yolks one at a time, beating thoroughly after each. Stir in lemon juice. Fold in cream after it is stiffly beaten. Pour in pan and sprinkle vanilla wafer crumbs over top. Freeze until firm. Yields 6 servings.
Grease 9 x 12-inch baking dish. Remove skins from potatoes; shred into bowl. Saute onion in 1/4 cup of butter. Shred cheese and mix with potatoes. Stir in soup, sour cream and onion with butter. Mix well and pour into baking dish. Refrigerate overnight. Sprinkle with cornflakes and drizzle with 3 tablespoons butter. Bake at 350° for 1 hour.
Quarter chickens. Cover with water. Simmer three hours or more. Remove chicken. Strain stock. Finely chop onion. Add onion and rice to stock. Simmer until rice splits. Allow stock to cool for 1/2 hour.
In a crock-pot, mix all ingredients, except hot dogs, stirring well. Cut hot dogs into thirds and add to crock-pot. Heat on high until mixture begins to bubble; reduce heat to low and serve in crock-pot.
Mix dry ingredients together in a heavy saucepan. Add water and stir until well blended. Add egg yolks and stir until well blended. Stir in mixture while gradually adding the milk. Add butter. Cook over medium heat, stirring constantly, until thick. (Cook about 3 to 5 minutes.) Remove from heat; add the vanilla and pour into a 9-inch baked pie crust. Top with meringue or Cool Whip.
Fry bacon until crisp. Remove from pan. Drain. Crumble. Saute onion in bacon grease until wilted but not brown. Add sauerkraut, tomatoes, brown sugar and salt. Cook over low heat for 45 minutes. Add bacon. Serve. Yields 4 to 6 servings.
Mix all together and beat well. Bake at 350° for 1 hour and 15 minutes.
Begin 1 1/2 hours ahead. In 5-quart Dutch oven over medium heat, fry bacon until almost crisp; push to side of pan. Add onions and cook until tender, about 10 minutes. Add carrots, celery and parsley; cook 5 minutes. Add water, potatoes, clam liquid, tomatoes with their liquid, bay leaf, salt, thyme and pepper; heat to boiling. Reduce heat to low; cover and simmer 20 minutes, stirring often. With sharp knife, chop clams; add to vegetable mixture; gently simmer soup 5 minutes longer. Makes 8 servings, or 14 cups.
Put in blender and blend for 2 minutes. Will keep in refrigerator 10 days.
Cook squirrels in a large pot of water. Continue cooking until you can pierce meat with a fork. Add soup mix and cook until meat is tender. Roll biscuits in flour and pinch off small amounts; drop into simmering liquid. Cook 45 minutes, then let pot sit for 45 minutes.
Preheat oven to 300°. In a large skillet, cook bacon 1 minute. Add beef and onion and cook. Drain off excess fat. Add ketchup, sugar, brown sugar, mustard, salt and vinegar, stirring to blend. Spoon mixture into a 3-quart casserole and add remaining ingredients, stirring lightly to blend. Bake 1 hour.
Cook ingredients until thick. Add 1 teaspoon vanilla and 1 cup coconut.
Brown turkey and hamburger. Drain. Add taco seasoning and salsa. Mix together and let simmer. Put in casserole dish and put sour cream and cheeses on top. Bake for 15 to 20 minutes at 400°.
Preheat oven to 350°. Brown ground beef and onion in large skillet. Drain grease. Stir in water and seasoning mix. Mash pinto beans; pour into hamburger mixture. Simmer 10 minutes. Layer taco chips in 13 x 9 x 2-inch baking dish. Pour hamburger mixture over crushed taco chips. Top with cheese. Bake 10 minutes or until cheese melts. Cool 5 minutes. Top each serving with diced lettuce and tomato. Top with taco sauce if desired.
Blend first 3 ingredients in bowl with wire whisk. In another bowl mix together sugars. Add butter, eggs and vanilla to sugars. Add flour mixture to sugar batter. Mix in 2 cups of milk chocolate chips, semi-sweet chocolate chips, white choco-chips, walnuts, pecans, or Macadamia nuts in any desired combination. Preheat oven to 300°. Use an ice cream scoop to make large, chewy cookies. Bake slowly 20 to 24 minutes.
Melt oleo in 9 x 9-inch pan. In bowl, mix in 1 cup sugar, flour, baking powder, salt and milk. Beat until smooth. Pour over oleo. Do not stir. Pour 1 can of unsweetened cherries (or substitute any fruit) evenly over batter. Sprinkle rest of sugar (1/2 cup) over top. Bake at 350° for 45 minutes or until golden brown. (Note: Fruit will go to bottom and crust will form on top.)
Cream sugar and Crisco; add egg and syrup. Sift dry ingredients in flour and add to first mixture. Roll in balls; dip in sugar. Bake at 350°.
In a mixing bowl, cream the butter and sugar. Add egg and beat until light. Blend in cocoa, vanilla and orange juice. Stir in flour, baking soda, salt, oats, raisins and nuts. Mix until well blended. Drop by rounded teaspoonfuls 2-inches apart on greased cookie sheets. Bake at 350° for 10 to 12 minutes or until lightly browned. Remove onto wire racks to cool.
Mix butter and brown sugar. Add eggs and vanilla, then add flour and nuts. Put in a greased pan and sprinkle with the chocolate or butterscotch chips. Bake at 350° for 25 to 30 minutes.
Combine sugar and oil; mix until creamy. Add eggs; mix well. Add carrots and pineapple. Mix flour with dry ingredients; stir into carrot mixture. Mixing thoroughly, beat on high for 3 minutes. Add nuts. Pour into a 9 x 13-inch greased and floured pan, or can use a 10-inch tube tin, greased and floured. Bake at 325° for 1 hour, or until done. Frost with Cream Cheese Frosting.
With food processor, crumble cookies. Remove 1 cup and set aside. To remaining crumbs, add margarine and press firmly into bottom of 9 x 13-inch pan; freeze 15 minutes. Beat together cream cheese, powdered sugar and whipped topping until light and fluffy. Gently spread mixture over chilled crumbs. Beat pudding and milk together; spread over cream cheese mixture. Sprinkle top with reserved crumbs. Cover and chill for 24 hours.
Grease and flour 15 1/2 x 10 1/2 x 1-inch jelly roll pan. In a large bowl, mix first 4 ingredients. Let stand for 10 minutes. Heat oven to 350°. Stir in egg whites until blended. Stir in remaining ingredients. Pour into pan. Bake for 25 to 30 minutes; cool. If desired, spread with cream cheese frosting. Cut into bars. Refrigerate bars.
Saute onion in drippings from bacon. Add to remaining ingredients and mix well. Place in covered casserole dish. Bake at 275° for 1 hour. Remove top. Stir and bake an additional 30 minutes, uncovered.
Wash and dry poblano peppers. Coat peppers slightly with vegetable oil. Fry on top of stove on flat griddle turning constantly (or in oven broiler turning constantly at 350°) until skin appears to be dark and peeling off. Remove from griddle and place all peppers in medium-sized paper bag for 10 minutes (makes skin easier to peel off). Peel off skin (use gloves if necessary) carefully. Make a 2-inch slit in each pepper and stuff with half slice of cheese (or other meat filling). Beat egg whites until soft peaks form and fold in beaten egg yolks carefully. Roll peppers in flour, then in egg white mixture. Fry until egg batter is set in deep frying pan with hot oil. Peel tomatoes and blend in blender with chiles and broth. Serve over stuffed peppers.
Mix dry ingredients. Cut in margarine. Add egg, vanilla and water to hold pastry together. Pat into spring-form pan with floured hands.
Roll hot dog in shell with cheese. Bake at 400° for 10 minutes.
Cook cauliflower in half the chicken broth for 5 to 8 minutes in a medium saucepan. In a very large pan, add the remaining broth, broccoli, mustard seed and dill weed. Cook 5 to 8 minutes. Blend cooked cauliflower, broth and mace in blender until smooth. Cook onion in butter until tender; stir in flour, salt and pepper. Stir cauliflower mixture and onion mixture together with the broccoli mixture in the large saucepan. Add milk and cook until thick and bubbly. Add cheese and cook until melted. Serves 4 to 6.
Place pastry in pie pan. Trim and flute, but do not prick. Beat eggs slightly, just enough to mix yolks and whites. Add sugar and salt. Stir in milk, then add flavoring. Pour into pie shell. Bake in 425° oven for 12 to 15 minutes or until crust browns; then reduce heat to slow 300° oven and bake 25 to 30 minutes longer or until pie is set to within 1/2-inch from center. Test by gently shaking. You can see how much of the center is still liquid. An inch of the liquid area in center will finish cooking after pie is removed from oven. Cool on wire rack before serving.
Cook pudding according to package directions. Add all other ingredients, except vanilla and butter. Cook until well mixed and thick. Remove from heat. Add vanilla and butter. Pour into baked pie shell. Top with whipping cream or Cool Whip.
Chop cabbage and cook in a small amount of water until almost done. Drain and sprinkle with sugar. Set aside. Melt 2 Tbsp butter and add the flour and milk to make a white sauce. In a separate pan melt the rest of the butter and stir into the cracker crumbs. Put cabbage in baking dish, pour white sauce over it. Put the crumbs on top. Bake at 350° for 30 to 40 min.
Combine all ingredients. Beat until well mixed. Mixture will be thin. Pour into three or four 9-inch unbaked pie shells. Bake at 375° for about 50 or 60 minutes or until crust is golden brown and toothpick inserted comes out clean. Can freeze.
Melt butter in pan; set aside. Mix together eggs, milk and Bisquick. Heat oven to 375°. Add Cheddar cheese, then add onion. Add melted butter. Pour mixture into ungreased glass pie plate. Bake for 45 minutes.
Cook sugar, corn syrup and water until thermometer reaches 236°. Add peanuts and cook slowly until thermometer reaches 294°. Remove from heat and add soda and salt and mix well. Pour into well-buttered jelly roll pan. When cool, break into pieces. Yields 1 1/2 pounds.
Mix bread crumbs, onion and celery. Salt and pepper to taste. Saute in butter until onion and celery are softened. Place dark skinned fillets in foil-lined pan, divide dressing evenly and top with light skinned fillets. Place 3 half strips of bacon on top of each. Place in oven preheated to 450° for 45 minutes.
Cut cheese round in half crosswise to form 2 circles; remove wax. Separate dough into 4 rectangles; firmly press perforations to seal. Place one rectangle on top of second; repeat with remaining rectangles. Press each into a 6-inch square; place cheese circle in center of each. Pull corners of dough to top center of cheese. Press dough tightly against center to seal, twisting off excess dough. Brush with beaten egg. Place 3 inches apart on ungreased cookie sheet. Bake at 350° for 18 to 22 minutes or until golden brown. Cool 10 minutes before serving. Serves 8.
Cream margarine and sugars. Add eggs and beat well. Blend in dry ingredients. Chill.
Combine white sugar, brown sugar and flour in food processor. Add coffee, vanilla, almond extract and margarine. Mix until well blended. Stir in chocolate chips and nuts. Spread dough on an ungreased jelly roll pan (may have to press with fingers). Bake at 350° for 20 to 25 minutes.
Cover sugar and shortening with boiling water. Stir until dissolved. Cool to lukewarm. Add eggs and salt. Dissolve yeast in 1/2 cup warm water. Add a pinch of sugar. Add yeast to first mixture. Stir in flour to make a soft dough. Place dough in well-greased bowl and cover. Set in refrigerator; let stand for at least 12 hours, or let rise on countertop for approximately 6 hours. Dough must double in size. Press into greased pan. Add your favorite pizza sauce and toppings. Bake for 20 minutes at 400°.
Cream shortening and sugar. Add pumpkin, raisins, nuts and vanilla. Add flour, soda, cinnamon and baking powder. Bake at 375° for 8 minutes.
Preheat oven to 350°. Cream together butter and sugar. Add bananas, eggs and buttermilk. Mix dry ingredients together; then add to butter mixture. Fold in nuts and pour into a greased and floured loaf pan. Bake for 1 hour.
Line a pan with sliced peaches. Make a batter. Mix 1 cup sugar and 1 tablespoon cornstarch and pour batter along with 1 cup of water. Bake at 350° for 45 minutes.
Dredge one side of bacon in cheese. Roll it, cheese side in, around bread sticks. Place sticks on a thick paper towel lined serving platter. Microwave on High for 4 to 5 1/2 minutes, until bacon is done. Roll again in cheese.