HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large pot, simmer all ingredients over medium heat approximately 45 minutes, until pears are tender and syrup is thick. Ladle into hot sterilized jars to 1/4-inch from top. Boil lids and seal. Process 5 minutes in boiling water bath, if desired. Makes 4 1/2 pints (9 cups).
Saute onion and bacon in butter and cook until soft, but not brown. Add potatoes and water. Cook until the potatoes are soft. Add flour. Cook 2 minutes and add the milk. Cook 5 minutes, stirring constantly. Add the cream and fish, then cook until hot.
Place deboned	chicken in bottom of a large casserole; sprinkle with chili powder. Add onion and cheese. Combine soups, Ro-Tel and	broth.	Pour half of mixture over chicken. Crush Doritos and	put half on now. Pour remaining soup mixture in and top with the rest of the Doritos. Bake at 400° for 30 minutes, uncovered.
Sift all dry ingredients in large mixing bowl. Add pecans; mix. Make a well in center. Mix remaining ingredients; stir. Pour into 2 greased loaf pans. Bake in oven at 350° for 1 hour. Enjoy.
Shell peanuts, leaving brown skin on nuts. Dissolve sugar in water over medium heat. Add peanuts, leaving until all nuts are coated and no liquid remains. Place on ungreased cookie sheet. Bake at 300° for 30 minutes, stirring every 5 minutes.
Mix butter, brown sugar, sugar, flour and eggs. Blend in 1 cup chips and 1 cup walnuts. Pour on top of crust. Bake at 325° for 50 minutes.
Mix vinegar, water, sugar, prepared mustard, cayenne pepper, pepper, salt, onion and butter in saucepan. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes.
Halve turkey sausage lengthwise and cut into 1/4-inch slices. In a 12-inch skillet, cook sausage, onion, green pepper, mushrooms and garlic until onion is tender. Stir in chili powder, ground red pepper and 1/4 teaspoon pepper. Cook and stir for 1 minute.
Saute chopped onion and garlic in shortening; add paprika and pepper. Add pork and salt. Steam until meat is well done, adding a small amount of water to prevent burning, about 1 1/2 hours. Rinse sauerkraut with cold water and add to pork. Cook about 15 minutes or until kraut is tender. Add sour cream and serve at once. Best if served with tiny dumplings. (See Chicken Paprikas.)
Drain scallops; lay in 9 x 13-inch baking dish. Add wine, margarine, lemon juice and garlic cloves. Lay Swiss cheese on top of scallops. Spread Mozzarella on top of Swiss cheese. Top with bread crumbs and put slabs of margarine on top of bread crumbs. Bake at 325° for 30 to 35 minutes or until bread crumbs are lightly browned. Best served with or on top of linguine or vermicelli.
Heat oven to 350°. Mix shortening, sugar and egg thoroughly. Blend in lemon rind. Blend dry ingredients and stir into sugar mixture. Roll into 1-inch balls and dip tops in granulated sugar. Bake for 10 to 12 minutes on ungreased cookie sheet. Makes about 3 dozen cookies.
Sift together the flour, baking powder, baking soda and salt. Cream butter, sugar and vanilla. Add eggs, one at a time, beating thoroughly after each addition. Gently beat in dry ingredients just until smooth. Do not overbeat. Fold in walnuts. Turn into a well-greased, lightly floured 2-quart swirl shaped small-tune baking pan. (Editor's Note: Does anyone really own a pan fitting this description?) Bake in moderate oven at 350° for 1 hour or until cake tester inserted in the center comes out clean. Loosen sides of cake from pan and turn out on wire rack to cool. Store in a tightly covered container.
Bake cake according to package directions (either layer cake or sheet cake). Combine rest of ingredients. Bring to a boil; reduce heat and simmer until mixture thickens (usually 10 minutes). Pour over cake.
Cook linguine according to package. Melt margarine in medium saucepan over low. Add flour and salt, stirring; add milk. Bring to boil, stirring constantly. Boil for 1 minute. Add liquid from mushrooms, water and cube. Cook, stirring constantly, until bubbly and slightly thick. Add 2 cups sauce and mushrooms to linguine; toss until well mixed. Spread in 13 x 9-inch pan.
Preheat oven to 350°. Melt over hot (not boiling) water, 1/2 cup chocolate chips. Stir until smooth; cool to room temperature. In a small cup, dissolve instant coffee in boiling water; set aside. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl combine butter, sugar, brown sugar and coffee; beat until creamy. Add egg and melted morsels; mix well. Gradually add flour mixture. Stir in remaining 1 1/2 cups of chocolate chips and walnuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake at 350° for 10 to 12 minutes. Allow to stand 2 to 3 minutes before removing from cookie sheets; cool completely. Makes about 24 three-inch cookies.
Arrange spinach and strawberries on individual serving plates. Combine sugar, onion, paprika and Worcestershire sauce in a blender or food processor. With machine running, add the vegetable oil and vinegar in a slow steady stream until thoroughly mixed and thickened. Stir seeds in by hand. Drizzle dressing over spinach and strawberries. Serve immediately. Serves 6 to 8.
Pour half of the butter in the bottom of casserole dish, then half the crackers, half of the apricots and half of the sugar. Repeat in layers. Bake at 300° for 1 hour.
Boil water and sugar. Remove from heat and add tea bags. Steam for 6 minutes in covered saucepan. Remove tea bags and add cinnamon sticks and cloves. (You can place these in a cheesecloth bag; optional.) Let stand for 30 minutes. Remove spices and add jello. Stir and add juices and ReaLemon. Stir well and let cool. Let stand for 24 hours before serving. Reheat to serve.
Soak legumes 24 hours. (A quantity of beans may be soaked, drained and frozen ahead of time.) Combine all ingredients in blender. Blend until very fine and light. Bake 7 or 8 minutes on hot, sprayed waffle iron. Serve with pureed fresh, frozen or canned fruit, sweetened as desired.
Whisk ingredients. Drop 3 tablespoons on hot griddle. Flip when bubbles appear. Makes 9 pancakes.
Combine chicken, celery, mushrooms, pecans and crumbled bacon in larger bowl. Blend mayonnaise, lemon juice and sour cream. Add chicken to mixture, tossing lightly. Chill thoroughly. Serve in crisp lettuce cups. Serves 6 to 8.
Sift flour and sugar together. Make hole in center and add oil, egg yolks, flavor and water. Mix in mixer until smooth. Beat egg whites very stiff. Pour batter mix over egg whites and mix gently. Bake in ungreased tube pan. Bake 55 minutes at 325°, then 10 to 15 minutes at 350°. Turn upside-down to cool.
Grease 13 x 7-inch pan. Add ingredients in the order given (in layers). Do not mix ingredients. Do not remove cake from pan the first day or it will crumble. Bake for 55 minutes at 350°. Serves 12.
Cook chicken breasts until tender with skin removed. Chop meat. Add remaining ingredients and toss. Chill.
In a large, heavy pot, brown meat in shortening. Add onion, paprika and cayenne pepper. Cook 2 minutes, stirring the meat. Add enough water to cover the meat. Add the bouillon cubes, garlic, oregano and pepper. Simmer 1 hour, covered. Add the tomatoes, green pepper and potato. Simmer 45 minutes longer. Add the cabbage and wine, if desired. Check for seasoning. Make a paste of cold water and cornstarch, stirring into the goulash. Simmer just until cabbage is tender and stew is thickened. Makes 10 hearty servings. Freezes well.
Put grated cheese into lightly greased 9 x 12-inch pan. Cut margarine into slices and dot top of cheese. Mix together half and half, salt, pepper and mustard. Pour half of this over cheese in pan. Whip 12 eggs and pour over everything. Pour remaining half and half mixture over eggs. Bake at 325° for 50 minutes.
Blend together the cheese and butter. Using your hands, mix in the flour and paprika to form a soft dough. Shape dough around olives in thin layer. Make sure it sticks. Place on ungreased cookie sheets and bake in preheated 400° oven until golden brown (15 minutes). Serve warm or at room temperature.
Preheat oven to 375°. Put rice in bottom of 9 x 13-inch baking dish. Melt butter in skillet and brown pork chops. Arrange chops on rice and cover with onions, tomatoes and green peppers. Pour broth over everything and cover pan with foil. Bake for 1 1/2 hours.
Mix ingredients together. Shape into balls. Roll in sugar; press down with fork. Bake in 350° oven on ungreased cookie sheet until brown.
Cook rice according to directions. Brown ground meat, onion and pepper; drain and add spaghetti sauce. Beat egg slightly, stir in cottage cheese and Mozzarella cheese. Coat 13 x 9 x 2-inch baking dish with Pam. Spread 1/2 meat sauce on bottom. Spoon 1/2 rice over sauce. Top with 1/2 cheese mixture. Repeat layers. Sprinkle with Parmesan cheese. Bake at 350° for 50 minutes.
Put stick of margarine in 8-inch square pan and place in oven to melt while oven is preheating to 400°. Beat egg and add other ingredients. Blend well. When margarine is just melted, add to egg mixture and thoroughly combine. Pour back into pan in which margarine was melted. Bake 25 minutes or until lightly browned. Serve hot.
Cream 1 cup sugar and butter until light and fluffy. Add flour, baking powder and salt. Mix and add milk. Beat until smooth. Pour into greased pan. Put peaches over batter. Sprinkle with 2 tablespoons sugar. Pour juice over this and bake until brown in a 360° oven until golden brown.
Cook milk and sugar to soft ball stage. Add dates and cook until dates are dissolved. Remove from heat. Add nuts; cool. Beat until creamy enough to handle with hands. Butter hands and pat into a smooth ball. Make a roll about 1 1/2 inches in diameter. Wrap in oiled or waxed paper until ready to use, then cut in 1/2 inch slices.
To jello, add water. Dissolve and set aside 1/4 cup of mixture. Add crushed pineapple and strawberries. Mix well. Set in refrigerator to congeal. Mix Cool Whip and cream cheese with 1/4 cup jello mix. Spread on top of jello and sprinkle with nuts.
Cook macaroni; add seasonings. Add remaining ingredients. Cover and bake at 350° for 30 minutes.
Use casserole dish of desired size. Crumble corn bread over bottom of bowl. Add 1 to 2 cans of pinto beans. Use enough juice to moisten corn bread slightly. Cover with chopped onion and green pepper. Mix 3/4 cup mayonnaise and dill pickle juice. Pour over salad and poke holes to let dressing get to corn bread. Cover with diced tomatoes and crumbled bacon.
Heat pecan halves for 15 minutes at 200°; set aside. Cook sugar, water, cinnamon and salt in heavy saucepan without stirring to 236°. Remove from heat. Stir in 1 1/2 teaspoons vanilla and pecan halves. Stir gently until nuts are well coated and mix looks glossy. Turn out on well greased cookie sheet and separate using 2 forks.
Combine everything but sour cream. Cook over medium heat, stirring until thick. Cool and add sour cream. Pour in crust and chill.
Combine first 5 ingredients; beat well. Combine flour, soda, salt and cinnamon. Add to sugar mixture, stirring well. Add carrots, walnuts, pineapple (drained) and coconut. Stir well. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Pour Buttermilk Glaze over warm cake layers. Let cool in pans 15 minutes. Remove from pans and let cool completely on wire racks or paper towels, sifted with powdered sugar. (This cake is very delicate and must be handled carefully.) When completely cool, spread cream cheese frosting between layers and on top and sides of cake.
Grease an 8 x 12-inch baking dish. Place bread in dish. Add meat. Mix all other ingredients as follows: Beat eggs until fluffy; add seasoning and milk. Mix well. Add cheese. Pour in dish. Refrigerate overnight. Uncover and bake for 50 minutes at 350°. Will puff, then fall a little after removing from oven. Make half for a small family.
Have cheese and butter or margarine at room temperature. Mix thoroughly, then add other ingredients to make smooth dough. Add Rice Krispies last. Pinch off small balls and flatten with a fork on cookie sheet. Bake at 325° for about 20 minutes or until done.
Drain the cherries from the jar, reserving the juice. Combine 1 Tbsp. arrowroot or cornstarch with 1/4 c. of the cherry juice.
Simmer chicken in small amount of water; strip meat from bones and chop into chunks. Blend all ingredients. Bake for 1 hour at 375°.
In shallow dish, pour dressing over chicken. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Remove chicken, reserving marinade. Grill or broil, turning and basting frequently with reserved marinade, until done. Makes about 4 servings.
Dissolve yeast in the water. Add salt, sugar and Crisco with enough flour to handle the dough like biscuits. Let dough rise in container until double in bulk, about 1 1/2 to 2 hours. Roll and cut out and dip rolls in melted shortening or margarine and fold. Let rise again. Bake at 450° until done.
Heat oil in heavy skillet. Add meat and brown. Add remaining ingredients, except beans; blend well. Bring to boil and simmer for 20 minutes, stirring frequently. Add beans; simmer 15 minutes longer. Yields 8 servings.
Layer as listed in a crock-pot. Cook on low for 8 hours. Serve on sub rolls with Swiss cheese and spicy brown mustard.
Preheat oven to 400°. Grease an 8 x 8 x 2-inch pan.
Spray a large cookie sheet with Pam. Line with graham crackers. Break into pieces to cover entire bottom of sheet. Place butter or margarine in saucepan with brown sugar. Bring to a boil and cook 2 to 3 minutes. Add chopped nuts. Pour mixture evenly over crackers. Bake 12 minutes at 325°. Cool and break into pieces.
Mix mustard, salt, 3/4 of sugar and onion in a blender. Alternate remainder of sugar with oil and vinegar with blender running. When oil and vinegar are thoroughly mixed, add celery seed.
Cook ingredients 10 minutes. Cut franks in 1-inch long pieces. Add to sauce. Simmer 5 to 10 minutes. Makes 1 cup. Serve hot.
Cook raw peanuts, Milnot, sugar and Karo syrup until it forms a soft ball, stirring constantly. Remove from heat; add red food coloring, oleo and powdered sugar. Beat until creamy. Drop by tablespoons on wax paper.
Grate potatoes and onion. Add other ingredients. Add flour to pancake-like consistency. Drop slowly into hot oil. Fry until golden brown on both sides.
Cook pork in a fry pan until done. Remove fat. Add chili mix, then add tomato sauce and chili beans. Simmer 3 to 5 hours. Add chili powder to taste. Stir frequently. Makes enough for 4 to 6 people.
Beat egg whites until stiff; gradually add sugar, beating well. Fold in chips and nuts. Drop by tablespoons onto cookie sheet (nonstick or brown paper covered). Preheat oven to 350°. Put cookies in oven and immediately turn off heat. Leave oven closed overnight (don't peek). Store in airtight container. Makes 35 cookies.
Cut sausage into slices; set aside. In a skillet, over medium heat, cook onions until tender. Add sausage and potatoes; continue cooking until potatoes are tender, may be lightly browned. Remove core from cabbage and cut into bite-size pieces, but not too small. Add about 1/3 of cabbage to skillet; adding a little salt and pepper. Cook until cabbage becomes a little tender, turning often so potatoes and sausage do not burn. Move 1/2 skillet mixture to large pot to make room for rest of cabbage. Continue cooking until tender, removing part of mixture from skillet to pot until all of cabbage is cooked. Heat cabbage and sausage mixture in pot until hot. Serves 4.
Mix bran, sugar, flour, soda and salt in large bowl. Beat eggs slightly. Add oil and milk and add to mixture. Keeps in covered container in refrigerator for up to six weeks. Use as needed and bake in greased muffin tins at 400° for 15 minutes. Fill tin 3/4 full.
Mix together and make into ball or log. Wrap in wax paper. Chill. Serve with your favorite crackers.
Combine cheese, pineapple, onion and pepper. Mix well. Chill until firm enough to form into ball. Roll ball in finely chopped walnuts. Chill until ready to serve. Best served with unsalted crackers.
Cook ground beef in big pot until brown and cooked all the way through. Drain grease. Add chopped onion and garlic, then put can of whole tomatoes in. Let simmer for 5 minutes. Add the chili beans, jalapeno and tomato sauce, then add the salt and pepper. Lastly, add chili pepper to taste. Let cook until boiling, then 30 minutes more.
Mix all ingredients in a 2-quart microwavable casserole. Microwave on High, 7 to 8 minutes, stirring twice, until cucumber is crisp-tender and onion translucent. Ladle into a glass jar (rinsed with hot water to prevent cracking). Cover; cool slightly and refrigerate. Makes 2 1/2 cups.
Dissolve Jell-O in hot water, minus 1/2 cup water. Add pineapple, juice and oranges. Chill. Blend powdered pudding in Cool Whip. Spread over Jell-O. Serve.
Arrange all ingredients in layers. Melt 2 tablespoons of butter and milk in cracker crumbs to right consistency to sprinkle on. To this, add sharp Cheddar cheese and put on top of beans. Bake for 1 hour (or less) in a 350° oven. Serves 10 or more people.
Place margarine in a 2-quart casserole. Microwave on High until melted. Stir in seeds. Scrub potatoes, but do not peel. Cut into quarters and toss in margarine mixture. Cover with plastic wrap and microwave on High 10 to 12 minutes (less potatoes less time), stirring midway through. Let stand, covered, 5 minutes. Sprinkle with vinegar and parsley. Salt and pepper to taste.
Line pan with half of crackers. Combine butter, sugar, milk and egg; cook over low heat, stirring constantly, until mixture boils. Remove from heat. Add nuts, coconut and crumbs. Spread over crackers in pan and cover with another layer of whole crackers. Frost.
Cut florets; mix all ingredients together, using enough dressing to coat well. Keep some bacon bits to sprinkle on top. Refrigerate.
Cook pudding mix and 4 cups milk. Add Eagle Brand milk and Cool Whip. Layer bananas and vanilla wafers with pudding.
Add egg yolks in bread and tuna. Beat egg whites and fold into soup. Bake in greased muffin tins at 350° for 50 minutes.
Cook rice; cool. Thoroughly mix all ingredients, except tomato juice. Form into 12 patties and place in greased pan. Pour tomato juice over patties. Bake in 450° oven for 10 minutes. Reduce temperature to 350° and bake 1 hour and 30 minutes more. Tomato juice will be absorbed.
Mix first five ingredients. Add shortening and cold water. Don't knead! Mix with fork, then hands. Great for apple, peach and pumpkin pies.
Combine lemon juice and milk. Add egg yolks; stir until blended well together. Pour into chilled pie crust or graham cracker crust. Beat egg whites and add sugar. Put on top of pie and brown slightly. Then place in refrigerator.
Toast pecans with butter in oven. Mix milk, water and vanilla. Put in ice cream churn and freeze. Add cooled pecans to ice cream when it starts to freeze.
Soak cornbread and stuffing mix in turkey broth about 10 minutes. Saute onion and celery until tender. Brown sausage and drain. Add sausage, onion and celery to bread mixture along with eggs, salt and pepper. Mix well and pour into a greased 13 x 9 x 2-inch pan. Bake at 350° for 45 minutes or until lightly browned.
Cut egg in halves. Slip out yolks. Mash with fork. Mix in remaining ingredients. Refill white with yolk mixture.
Sift together flour, sugar and other dry ingredients. Sift three times. Stir in raisins. Combine remaining wet ingredients together. Add liquid mixture to dry mixture and mix until moistened. Pour into greased (bottom and sides) pan. Use a large bread pan or a 9 x 9-inch casserole. Bake at 350° for 3/4 to one hour.
In a large skillet melt margarine over medium heat. Saute onions and green onions until onions are clear. Add lemon juice, soy sauce and garlic and cook for 10 more minutes. Add shrimp, salt and cayenne pepper; stir well. Reduce heat to low and cover to simmer for about 40 minutes. Serve over cooked rice.
Melt butter in saucepan. Saute garlic (minced) and onion (chopped) in butter. Add 1 1/2 cups whipping cream to butter mixture and over medium heat, bring to a boil, stirring until cream thickens. Add the drained and cooked fettucine pasta and the remaining cream. Toss in the cheese, salt, pepper and nutmeg.
Mix apples and cranberries. Put in buttered casserole. Pour sugar over fruit mixture. In another bowl, mix oats, sugar, butter and flour. Sprinkle on top of fruit mixture. Sprinkle nuts on top and bake at 325° for 1 hour. Serve warm.
Cream butter and sugar well. Add eggs, beaten 1 at a time. Add flour a little at a time, then add flavoring, nuts and raisins. Place in a greased and floured tube pan; bake at 250° to 275° for 2 hours, until light brown. Makes a big cake. Good for the holidays.
Mix flour, sugar and slightly beaten egg yellows together. Add milk and cool over very low heat or double boiler until it slightly sticks to the spoon or becomes a little thicker, stirring constantly. Beat egg whites, adding a little sugar (about 1/4 cup) until stiff. Remove other mixture from heat; add egg whites and whip them in. Add vanilla and mix well. Cool in refrigerator. Stir before serving.
Melt marshmallows and butter in double boiler. Remove from heat. Stir in Rice Krispies. Pat in buttered cake pan. Cut into squares when cooled.
Mix Jell-O and water together. Chill to consistency of egg whites. Fold into marble whole cranberry sauce and sour cream. Pour into mold which has been lightly greased with mayonnaise or salad dressing.
In a 1 1/2-quart glass casserole, blend the soup, milk, soy sauce and pepper; stir in green beans. Cover with wax paper. Cook in a microwave oven for eight minutes or until hot, stirring two times. Top with onions and cook, uncovered, for two or three minutes.
Cream the butter with sugar; add syrup. Add eggs one at a time. Beat in vanilla and flour. Stir in pecans. Bake 1 hour at 350° or until golden.
Cream the shortening and sugar. Add egg yolks and beat well. Sift flour and baking powder together. Add to mixture, alternating with milk and flavoring. Add nuts and stiffly beaten egg whites. Bake in greased loaf pan in a 350° oven for 50 minutes.
Mix together, then add wings. Marinate at least 24 hours, 48 hours is better. Stir once or twice a day. Spray cookie sheet with Pam and lay wings out on it and bake 1 to 1 1/2 hours at 350°. I turn them about halfway through.
Peel and quarter lengthwise the carrots. Cook in saucepan with small amount of water (to steam) and sugar, nutmeg, ginger and butter. Cook until tender.
Mix and press first three ingredients in a 13 x 9-inch pan. Bake for 15 minutes at 375°. Let cool.
Mix all ingredients. Drop by spoonfuls into greased skillet & fry. Drain on towel.
In a 2-quart casserole dish, spray with Pam. Put in veggies, add Cheddar cheese on top. Mix mushroom soup with skim milk, pour on top and add cereal. Bake at 350° for 30 minutes.
Melt butter in saucepan. Add other ingredients, stirring over low heat until sugar is melted. Bring to boil; boil 1 minute. Remove from heat and stir until creamy enough to spread.
Saute onion, green pepper and garlic 3 minutes. Add remaining scampi ingredients and stir 3 minutes. Add fettucini; toss and heat through.
Have spareribs cut Chinese style 1 1/2-inch pieces. Pare potatoes and cube as for stew. Brown spareribs; add potatoes, salt, hoisin sauce, sugar and water. Bring to a boil. Lower heat and simmer 25 minutes. (Add more water if necessary.) Gravy will be made by itself without thickening. Serve with rice.
Cook celery in water for 5 minutes and drain. Crush crackers. Put half in bottom of buttered 9 x 13-inch pan. Mix soup and milk and warm. Add turkey, onion, peas, nuts and cheese on top of crackers. Put all the rest of the crackers on top. Dot with butter. Cover with aluminum foil and bake for 40 minutes at 350°. Good way to use left over turkey.
Boil grapes and sugar together for 20 minutes. Rub through a sieve. Boil again for 10 minutes. Skim, then bottle and seal.
Put pork roast into a heavy pan. Combine tomatoes, vinegar, ketchup, Worcestershire sauce and sugar. Pour over meat, cover and bake 5 hours at 300°.