HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the parsnips in boiling salted water for 35 to 40 minutes until very tender. Drain thoroughly, then return to the pan and mash with a potato masher. Stir in the cream and season to taste. Heat gently. Serve hot. Garnish with parsley.
In microwave-safe bowl, combine sugar and corn syrup. Microwave on High 4 minutes; stir. Add nuts and blend well. Microwave on High 3 1/2 to 4 1/2 minutes or until mixture is light brown. Stir in vanilla and butter. Microwave 1 minute. Add baking soda and stir quickly to blend. Pour immediately onto buttered, foil lined cookie sheet, spreading quickly with wooden spoon. Cool for 30 minutes. Break apart. Store in airtight container.
Blend together flour and shortening. Add sugar, salt, baking powder, seeds and raisins. Beat egg with milk. Add to make a soft dough. Mix well. Turn out onto a floured board. Knead lightly. Form into 2 or 3 round loaves and place on greased and floured pie pan. Bake at 450° for 5 minutes. Reduce to 400° for 10 minutes. Reduce to 350° for 25 to 30 minutes. Let cool on wire rack. Tastes better served 1 to 2 days later. Store at room temperature in a tin or wrapped in waxed paper.
Brown meat, breaking	up with wooden spoon.	Stir in tomatoes, tomato sauce, tomato paste, spaghetti sauce mix, V-8 juice and oregano.	Bring to a boil; lower heat and simmer 10 minutes. Cover bottom of oiled, large pan with a layer of meat sauce. Add a layer of uncooked noodles, cottage cheese and Mozzarella. Repeat the layers until all ingredients are used, ending with the meat sauce. Cover pan tightly with heavy-duty foil. Set on a large cookie sheet and bake at 350° for 1 hour. Remove from oven and let stand for 15 minutes. Sprinkle with Parmesan cheese. Cut into squares to serve.
Scrub and rinse potatoes. Cut potatoes into thin slices, but not all the way through. Put potatoes in a baking dish. Fan potatoes slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for about 50 minutes. Remove from oven. Sprinkle with cheese. Bake potatoes for another 10 to 15 minutes until lightly browned, cheeses are melted and potatoes are soft inside. Check with fork. Makes four servings. May use caraway seed or cumin in place of herbs.
Cook green onions and green pepper in skillet until tender. Stir in tomatoes, tomato sauce, salt, pepper, thyme and bay leaf. Simmer gently for 15 minutes. Remove bay leaf. Arrange fish in a shallow baking pan. (Pan should be coated with cooking spray.) Spoon sauce over fillets. Bake at 375° for 15 minutes or until fish flakes easily with a fork. Serve with rice. Yield: 6.
Crush berries thoroughly; add water and bring to a boil. Cover and simmer 3 to 4 minutes. Drain through colander, pressing berries to extract all juice. Strain juice through 3 or 4 thicknesses of damp cheesecloth or jelly bag. Makes about 2 cups of juice.
Brown hamburg, bacon and onions. Drain off fat. Add all together. Bake at 350° for 1 to 2 hours.
Combine first 5 ingredients and heat gently several minutes. Pour into nonmetallic baking dish and add chicken. Marinate at least 4 hours, turn occasionally. Bake at 325° for 1 hour.
Spray casserole dish with Pam. Layer each ingredient in order listed. Bake, uncovered at 400° for 45 minutes.
Add clam juice to milk to make 1 1/2 cups. Mix clams; blend ingredients well. Bake at 350° for 1 hour. If using fresh clams, match proportions given.
Boil chicken until well done. Remove from pot and cut meat into bite-size chunks. Put chicken back into broth. Add mushrooms, pimento, pepper and garlic powder. Simmer 2 hours. Fix 3/4 of 24 ounce package spaghetti in separate pot. When done, rinse and add to chicken mixture. Simmer 20 minutes. Serve with grated Parmesan cheese, sprinkled on top.
Makes 2 servings. Mix ingredients. Garnish with sprinkle of cinnamon and cinnamon sticks.
Whip egg until frothy. Mix flour in gradually. Roll out in flour. Slice and hang. Cook in hot broth or soup.
Preheat oven to 350°. Mix 1/2 cup of the dressing (the less expensive dressings generally have the strongest flavor for cooking) with the wine and pour the mixture into a baking dish. Dip the chicken breasts in the remaining dressing, then lightly coat them with bread crumbs and place them in the baking dish. Cover and bake 35 to 40 minutes.
Fill an iron skillet with cane syrup about half full; heat to boiling and continue to boil gently until syrup thickens. (To test for proper consistency, pull a spoon through the candy halfway across the pan; the path of the spoon should remain intact, revealing the bottom of the pan.) Remove from heat. Add 1 teaspoon of baking soda and stir well. Pour syrup into a buttered dish and allow to cool enough to handle. Pull candy with well-greased hands until cooled and hardened. Shape into strips and cut into bite size pieces.
Mix salt and egg whites. Beat until stiff. Beat in 3/4 cup sugar, 1 tablespoon at a time. Beat in lemon extract. Drop meringue onto brown paper lined baking sheet. Bake at 300° for 10 to 15 minutes until golden. Reduce oven to 250°. Bake for 30 to 40 minutes longer until dry and lightly browned. Cool.
Bring to a boil in large pan the milk. Remove from heat and add sugar. Stir and then put back on stove. Bring to boil and cook, covered, 2 to 3 minutes (until steam washes down crystals from sides). Uncover, reduce heat and cook without stirring until soft ball stage. Remove from heat. Cool by placing pan in cold water in sink until you can touch bottom of pan. Add butter and peanut butter. Beat partially. Add vanilla. Beat until it loses sheen. Put in buttered 9 x 9-inch pan. Cool. Tastes like heaven, enjoy!
Cream sugar, eggs and shortening. Mix food color and color mixture. Mix vinegar and soda. Add dry ingredients and milk. Bake at 350° for 30 to 40 minutes or until done.
Wash and cut fruit into chunks. Assemble in bowl. Add lemon juice and fruit concentrate. Mix. Chill salad.
Drain artichokes; cut into fourths. Mix all ingredients together. Put into ovenproof dish. Bake for 20 minutes at 350°. Sprinkle with paprika. Serve with pumpernickel bread.
Prepare moist dressing. Spread 1/2 of mixture on bottom of large baking dish. Spread chicken on the mix. Cook beans 5 minutes. Then spread over chicken. Sprinkle with almonds. Mix soup with 1 can chicken broth and pour over entire mixture. Top with remaining dressing mix. Bake at 350° for 30 minutes.
Place chicken breasts into a large pot and cover with water. Add salt and pepper. Boil for 1 1/2 hours. Add rosemary, parsley and marjoram. Add more water if needed. Add onion and carrots. Boil for another 35 minutes. Add peas and set aside. Pour stewed chicken mixture into the bottom of a large casserole dish and place Angel biscuits on top of chicken. Bake at 400° for 12 to 17 minutes. Serve hot.
Combine first 5 ingredients in a medium saucepan. Cook over medium heat until butter melts. Place chicken in a 12 x 8 x 2-inch baking dish. Sprinkle with salt and pepper. Pour sauce over chicken. Bake, uncovered, at 325° for 1 hour until tender. Serves 4.
Cream together butter, sugar and eggs. Add milk, baking soda, baking powder and enough flour to make stiff enough to roll.
Clean and skin chicken; dust with flour that has been seasoned with salt, pepper and paprika. Pour oil in heavy skillet or Dutch oven; brown chicken on both sides. Add onion, sherry and water. Cover and simmer until tender, about 1 hour. Remove chicken to hot platter and keep warm. Add mayonnaise and yogurt to liquid in skillet, blending until smooth. Add parsley and additional seasoning if desired. Pour over chicken. Serves 6.
Place berries in baking dish. Cover with pineapple. Pour on dry cake mix. Scatter nuts on top. Melt butter and drizzle over. Bake at 350° for 1 hour.
Combine sour cream and whipping cream. Let stand at room temperature for 1 hour or until thickened.
Coat chicken with flour. In large skillet, brown chicken and garlic in 3 tablespoons oil. Remove chicken from pan. Add pasta sauce, then chicken; stir. Bring to a boil; reduce heat. Cover and simmer 20 minutes, adding peppers during last 5 minutes. Uncover; top each chicken breast with half cheese slice. Toss hot cooked macaroni with remaining 1 tablespoon oil and parsley. Serve with chicken and sauce. Refrigerate leftovers. Makes 4 servings.
Pare the potatoes and grate them. Add beaten eggs and sifted dry ingredients. Drop from a spoon into a hot greased frying pan. Bake until golden brown on both sides. Makes 10 to 12 cakes. Good with applesauce.
Grease two 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. In a medium bowl stir together flour, baking powder, cinnamon and ginger. In a large bowl with mixer at medium speed, beat together margarine and sugar until smooth. Beat in corn syrup. Add eggs; beat until well mixed. With a wooden spoon, stir in apples. Stir in flour mixture, raisins and nuts.
In the evening, dissolve yeast in water. Stir in milk and sugar. Let liquid mixture stand at room temperature for 1 hour, then beat in eggs, butter, sugar, flour and salt. Let this mixture stand overnight at room temperature, lightly covered.
Put potatoes, egg, sugar and both shortenings and vanilla in bowl. Mix together. Add flour and turn out on floured board. Mix well. Roll and cut out. Bake on ungreased cookie sheet at 350° until done.
Mix butter and flour like for pie. Add sugar, soda, salt and lemon rind. Make a hollow in mix and add egg yolks. Mix well, and then add sour cream. Mix thoroughly. Take 2/3 of dough and roll out. Put in a 9 x 12 inch baking pan. Have dough halfway up sides. Spread preserves over dough. Roll out the rest of the crust and cut into strips. Place strips in lattice fashion over preserves. Press ends into dough. Bake 30 - 40 minutes in 350° oven until brown. Cut into squares while warm. Sift powdered sugar on top.
Combine cornstarch dissolved in cold water with boiling water in	saucepan. Cook until	thick and clear. Cool completely. Beat egg whites just until frothy. Add sugar and salt.	When thick, add cooled cornstarch mixture and beat just until peaks form. Cover pie filling, seal edges and bake at 350° for 12 to 15 minutes or until golden brown.
Blend thoroughly in food processor until creamy. Refrigerate overnight. Good with pita bread, lamb or beef shish kebabs.
Place beans in pot. Cover with water. Boil 2 or 3 minutes. Place on side for 2 hours. After 2 hours, bring to a boil and cook until tender, about 1 hour. Combine other ingredients, mix well and put in a casserole. Lay bacon strips on top and bake at 350° for 1 hour. After 1 hour, place pork chops on top and bake for another 1 hour and 15 minutes, turning pork chops after 45 minutes. Add water as needed if beans seem to be dry, they should be moist at all times. Serves 2.
Cook celery and onion in water in saucepan over low heat until tender; drain. Combine with corn bread and bread crumbs in bowl. Add eggs, butter, sage, salt and enough broth to make of moist consistency.
Combine all ingredients in large pot. Cook for 25 to 30 minutes over medium heat.
Place 4 slices of the cubed bread in the bottom of a deep casserole dish. On top of the bread, place the chicken. Mix the celery, onions, pimento and mayonnaise and spread over the chicken. Then spoon the mushroom soup evenly over the celery mixture. Beat together the eggs and milk; pour mixture over the bread.
Buy shrimp precooked at supermarket or fish market. Place broccoli in 1 inch boiling water for 3 minutes. Drain and set aside. Cook linguini according to package directions. Drain and toss with 1/4 cup butter. In a large skillet, melt remaining butter and saute garlic for 2 minutes. Add cooked shrimp and saute for 3 to 4 minutes. Add broccoli. Stir in pasta, salt, pepper, Italian seasoning, oregano and Parmesan cheese. Toss lightly to coat evenly. Serve immediately. Bon appetite!
Beat cream cheese and cottage cheese together until creamy. Add sugar and eggs. On low heat, beat in cornstarch, flour, lemon juice and vanilla. Add margarine and sour cream. Beat until smooth. Pour into a greased and floured spring-form pan. Bake 1 hour and 10 minutes or until firm at 325°. Turn off heat. Let stand in oven for 2 hours. Remove and cool completely. Refrigerate for several hours.
Mix cake mix and pudding together with your hands. Add other ingredients and mix well. Roll into balls and place on cookie sheet. Press down slightly with hand. Bake at 350° for 12 minutes.
Combine graham cracker crumbs, sugar and margarine. Reserve 1/4 cup crumbs. Press remainder in a 13 x 9-inch baking pan. Bake at 350° for about 8 minutes.
Mix and shape into long rolls. Wrap in Saran Wrap and refrigerate for 24 hours. Remove Saran Wrap; lay on rack in baking dish. Bake at 300° for 45 minutes to 1 hour. Wrap in paper towels to absorb grease. Cool and wrap in foil; refrigerate.
Wash and dry spinach. Shred and place spinach in a large salad bowl. Prepare remaining ingredients and sprinkle over spinach. Top with Special Salad Dressing. Toss and serve.
Mix all ingredients together. Pour over chicken. Bake at 350° for 1 hour. Serve over rice.
Soak cabbage in cold water for 30 minutes. Drain. Mix corn flakes with margarine for crust. Add cabbage and salt to taste. Heat mayonnaise, milk and celery soup together. Pour over cabbage. Top with cheese. Bake at 325° for 40 minutes (uncovered). If you like less crispy, cover and cook 20 minutes more.
Mix the first two ingredients, then add yeast with water and let stand. Add sugar, salt, 1/2 cup cold water and 1/4 cup warm water to hot water and Crisco mixture. Add yeast and flour. Knead lightly. Set aside to rise until double in bulk.
Mix ingredients together in a large bowl. Serve immediately or refrigerate. Serves 6 to 8.
Cook squash and onion in water until tender. Drain. In a greased casserole, layer vegetables with a mixture of soup, cheese and seasonings. Top with stuffing mix and bake 15 to 20 minutes at 400°. Serves 8.
Beat margarine and Crisco together. Gradually add the sugars; beat until mixture is light and fluffy. Beat in eggs, one at a time. Sift together flour, salt and baking powder and add alternately with milk and vanilla to creamed mixture of butter and sugars. Stir in nuts. Beat well. Pour batter into greased and floured 10-inch tube pan. Bake in a moderate oven (350°) for 1 hour and 15 minutes or until done. (Test with straw.) Cool 10 minutes, then remove from pan.
Place butter in baking dish and place in oven to melt. Combine flour, sugar and milk; beat to a batter. Pour flour mixture on melted butter; do not stir. Place fruit and juice evenly on top of pastry. Bake in 350° oven for 45 minutes to 1 hour. Serve with ice cream.
Run broccoli under cold water to thaw and drain thoroughly. Mix broccoli and 2 cups of cheese, chicken and onion. Beat milk, eggs and Bisquick mix until smooth. Add to chicken and broccoli mixture. Salt and pepper to taste. Pour into a greased 10-inch pie pan. Bake 30 minutes at 400°. Remove from oven and top with remaining cheese and bake until cheese melts.
In small bowl, combine the cornstarch, soy sauce mixture. Heat a large skillet for one minute. Add the oil and heat for 30 seconds longer. Add the pork, and stir fry until the meat has lost its pink color. Gradually add all the chicken broth to the pan, pouring it down the side of the pan to heat it. Stir fry until the sauce begins to thicken. Add the carrots, celery, bamboo shoots, and onions. Stir fry for about 20 minutes, or until carrots are tender. Add green beans and toss well. Cover pan and simmer for about 5 minutes. Serve over cooked rice.
Separate dough (crescent rolls) and arrange in deep pan. Press over bottom and up sides, making sure to seal all perforations. Spoon sausage over dough. Sprinkle with hash browns and Cheddar cheese. Set aside. Beat eggs, milk, salt and pepper. Pour over cheese. Sprinkle with Parmesan. Bake at 375° for 25 to 30 minutes. Make sure pan is deep.
Drain pickles and dry. Spread softened cream cheese around pickle and wrap in beef. Refrigerate for about 1 hour. Slice each pickle in 1 to 2-inch slices.
Set power select at Medium. In oblong baking dish, arrange ribs, onion and celery. Heat, covered, for 10 minutes. Cover with plastic wrap; set power select at High for 5 minutes and at low for 60 minutes or until ribs are tender. Rearrange ribs once and baste with sauce occasionally.
Mix all ingredients together except franks. Dip franks into mixture until well coated. Drop into hot oil until golden brown, about 2 to 3 minutes. Drain.
Heat oven to 425°. Spray cookie sheet with nonstick cooking spray. Mix cheese, egg product, buttermilk and sour cream in large bowl. Stir in flour, baking powder and salt until dough leaves sides of bowl. Divide dough into halves. Turn each half onto lightly floured surface; gently roll in flour to coat and shape into ball. Pat or roll each ball into 9-inch circle. Cut each circle into 6 wedges. Roll up wedges, starting at wide end. Place rolls, with points underneath, on cookie sheet; curve slightly. Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet. Cool on wire rack.
Combine first 5 ingredients in a large mixing bowl. Add eggs and oil, stirring until all dry ingredients are moistened. Do not beat. Stir in next 4 ingredients. Spoon batter into 3 greased and floured cake pans. Bake at 350° for 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans and cool thoroughly. Frost.
Clean and bake potatoes until done. Cool. Halve each potato lengthwise. Scoop out inside of each potato, leaving approximately 1/4-inch thick shell. Combine cooking oil, chili powder and Tabasco and brush on inside of potato halves. Then cut the potato halves in half again lengthwise; return to baking sheet. Sprinkle with bacon, tomato and green onion. Top with cheese. Bake in 450° oven for 10 to 12 minutes or until cheese melts. Serve with sour cream.
Combine flour, sugar and cinnamon; set aside. Combine eggs, butter, apple butter and milk; beat well. Stir in pecans and raisins. Add flour mixture, stirring just until dry ingredients are moistened. Spoon batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 5 minutes.
Grease 2 (8 1/2 x 4 1/2-inch) loaf pans. Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm. Add to dry mixture. Beat well. Stir in rest of flour to make a stiff batter. Spoon into greased loaf pans. Sprinkle with cornmeal. Cover and let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.
Trim excess fat from pork and cut into 1-inch cubes. In a bowl combine egg, 1/4 cup cornstarch, flour, 1/4 cup chicken broth and 1/2 teaspoon of salt. Beat until smooth.
Heat oil in heavy large saucepan over medium-high heat. Add onion, celery and bell pepper and saute until tender, about 7 minutes. Add garlic, basil, thyme, pepper, oregano and crushed red pepper and cook 2 minutes. Add clam juice and tomato sauce and bring to boil. Reduce heat and simmer until slightly thickened, stirring occasionally, about 30 minutes. (Chowder can be prepared to this point 1 day ahead; refrigerate. Bring to simmer before continuing.) Cook orzo in medium saucepan of boiling water until tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water and drain. Yields 6 servings.
Cream shortening and sugar well. Beat in eggs and vanilla. Gradually blend in dry ingredients which have been sifted together. Chill dough at least 3 hours. Roll to 1/8 to 1/4-inch on lightly floured surface (sometimes I use powdered sugar to flour the surface). Cut out with favorite cutters. Bake on ungreased cookie sheets at 375° for 8 to 10 minutes. Yields about 2 1/2 dozen.
Put sugar, corn syrup and water to dissolve. Place on fire and bring to 250°. Then add butter and nuts and keep stirring until nuts are thoroughly cooked or to 300°. Take off fire and stir in soda and salt. Stir quickly until it foams up. Pour out on buttered marble. When cool enough, turn batch over and stretch and pull. Make it very thin. When cool, store in airtight jars or tins.
Bring 4 quarts water to boil. Heat a large frying pan. Add oil, beef and garlic. Saute until meat is tender; drain off fat. Ad spaghetti sauce, gravy, half and half, Parmesan cheese, oregano, salt and pepper to taste. Simmer mixture while pasta cooks tender. Drain pasta and mix with sauce. Pour all into 3-quart (9 x 13-inch) dish and top with Mozzarella. Bake, uncovered, 25 minutes at 350°; bake until all is bubbly hot.
Place salami, pizza sauce and cheese between slices of bread. Sprinkle with garlic salt and grill.
Combine first 7 ingredients and cook for 5 minutes. Pour over vegetables. Serve hot or chilled.
Combine all ingredients. Pour into pan. Make sure mixture is not over 1/2 to 5/8 inches thick. Bake at 400° for 40 to 50 minutes.
In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes, then drain well. Combine cream of chicken soup, sour cream and grated cheese. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix with the melted oleo. Spread half of the stuffing mixture in bottom of greased 12 x 7 1/2 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing over vegetables. Bake in 350° oven for 25 to 30 minutes or until it is heated through.
Preheat oven to 350°. Finely chop apples and pecans. Mix all ingredients together thoroughly. If needed, add small amount of milk to moisten. Cook until done. Makes one rectangular pan or two round layers. Needs no icing.
Saute pork and onion in butter. Add liquids and spices; let simmer 4 hours or until sauce reduces until about half and thickens.
Mix all ingredients in a casserole dish. Add chipped ham and mix well. Bake at 325° for 1 1/2 hours. Serve on hamburger buns.
Saute bacon and onions in large saucepan until bacon is done and onions tender. Stir remaining ingredients and bring to a boil. Simmer 20 minutes.
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir frozen yogurt until melted. Stir in whipped topping and fruit. Refrigerate until mixture mounds, if necessary. Spoon into crust. Refrigerate 2 hours or until firm. Garnish with shaved chocolate, additional whipped topping and berries. Store leftovers covered in refrigerator.
Cook broccoli for 4 minutes. Drain and cool. Mix with other ingredients and chill.
Cook and drain spaghetti. Run cold water over it to rinse and cool it. Toss in other ingredients and pour salad dressing over all. Toss again to coat. Cover and refrigerate 2 hours before serving.
Drain apples and place in diet crust. In 1/4 cup apple juice, sprinkle Knox gelatine and let set 1 minute. Heat on High in microwave until dissolved about 1 minute. Add remaining apple juice to dissolved mixture. Stir in spice and sweetener. Place over ice water and stir until mixture starts to thicken. Pour over apples. Chill until firm. Nutrient Exchange: 1 fruit.
Roll chicken in flour to coat. Melt butter in skillet and add chicken breasts. Cook over medium heat until chicken is lightly browned (5 to 7 minutes). Remove chicken; set aside. Stir in teriyaki sauce, lemon juice, garlic and sugar. Return chicken breasts to pan; simmer 3 minutes. Turn chicken breasts over; continue cooking until fork-tender (2 to 3 minutes). Serve over hot cooked rice. Makes 3 to 6 servings.
Line baking dish with foil. Shape hamburger into patties; place potatoes and carrots around patties. Cover meat and vegetables with onion slices. Sprinkle with water. Cover completely with foil. Bake at 350° for 1 hour.
Cook macaroni according to package. Drain and set aside. Preheat oven to 350°. Butter a casserole dish. Make a white sauce as follows: In large saucepan over low heat, melt butter; stir in flour, salt and pepper, stirring constantly. Keep stirring, slowly add milk; when mixture thickens, add cheese and stir until melted. Combine sauce and macaroni. Pour into casserole dish. Top with breadcrumbs and dot with butter. Bake for 20 to 25 minutes.
Cut biscuits into quarters. Place butter in round microwave cake dish; microwave for 1 minute and 30 seconds, or until butter melts. Stir brown sugar and ground cinnamon into butter. Add biscuits; stir to coat with mixture. Arrange biscuits evenly in dish. Microwave on High for 4 to 5 minutes. Remove from oven; sprinkle with cinnamon sugar. Best served hot.