HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute salt pork in large pot until rendered. Add butter and heat over low heat until bubbly. Add onions and cook 5 minutes. Add potatoes and cook 5 minutes, add water to cover. Add flour, stirring an additional 3 minutes. Add clam juice and cook until potatoes are tender. Add chopped clams until well heated, then add cream. Do not boil. (You can use bacon instead of salt pork if desired.)
Preheat oven to 350°. In a 13 x 9-inch baking pan mix butter and graham cracker crumbs. Layer chocolate chips, butterscotch chips, coconut and nuts. Pour condensed milk over everything. Cook about 25 to 30 minutes or until coconut is brown. Cut into bars.
Melt margarine and mix with stuffing in separate bowl. Take half of mixture of stuffing. Cover bottom of pan. Spread out all of the chicken on top of mixture of stuffing in pan. Pour mixture of soups and broth over chicken, then spread rest of stuffing on top. Bake for 30 minutes at 350°.
Preheat oven to 350°. Combine ground beef, milk, ketchup, bread crumbs and onions in large bowl. Spread mixture evenly in pie shell. Bake for 45 minutes. Remove pie from oven and sprinkle cheese evenly on top.
Combine sugar and 2 cups boiling water. Boil for 5 minutes. Add all spices. Cover and let stand 1 hour.
Beat egg and add sugar and flour and then add pineapple juice. Bring to boil and cook over low heat until it thickens. Cool and add marshmallows, pecans and pineapple. Chill and serve.
Remove bones from chicken; pound meat until flat. Sprinkle with salt and pepper. Place cheese in center; fold chicken over cheese. Fasten with toothpick. Beat egg and water together. Dip stuffed chicken in egg mixture, then dip in potato chips (cover well). Place in a 375° oven; bake for 50 to 60 minutes. (Cover for 30 minutes, then finish cooking, uncovered.) Serve over noodles. You will have 8 servings.
Mix beaten egg with milk, Worcestershire, hot pepper sauce and 1 tablespoon flour. Add salt and pepper to taste. Mix 2 cups flour with salt and pepper to taste in a separate bowl. Dip pickles in egg mixture, then into flour, then into egg and back into flour. Fry in 350° oil until golden brown.
Shred cabbage in large bowl. Layer onion, then pepper. Sprinkle sugar on top of all and let set.
Drain pineapple, reserving juice. Add cold water to juice to measure 1 cup. Stir boiling water into gelatin in large bowl until dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours until slightly thickened.
Crumble Italian sausage in large skillet. Add hot sausage, onion and pepper. Cook until meat is done. Drain well on paper towels. Return meat mixture to skillet. Add seasonings. Heat on low heat. Stir in cheese until melted. Remove from heat. Spread a scant tablespoon on each bread slice. Place on lightly greased baking sheets. Bake at 425° for 8 to 10 minutes. Makes 10 dozen.
Mix sugar and oleo until smooth. Add eggs, flour, milk and vanilla. Stir in coconut. Pour into two 9-inch greased pie pans. Bake at 325 for 30 minutes.
Cut ribs into serving-size pieces; place with the meaty side up on racks in two greased 13 x 9 x 2-inch baking pans. Cover tightly with foil. Bake at 350° for 1 1/4 hours or until meat is tender. Drain; remove racks and return ribs to pans. Combine remaining ingredients; pour over ribs. Return to the oven, uncovered, for 35 minutes or until sauce coats ribs, basting occasionally. Ribs can also be grilled over medium-hot coals for the last 35 minutes instead of baking. Yield: 12 servings.
Combine shortening with boiling water and cool. Mix with remaining ingredients until blended. Spoon into greased or paper lined muffin tins. Bake at 400° for 15 minutes (a little longer if direct from refrigerator). Keeps in refrigerator for 6 to 7 weeks. Makes 6 or 7 dozen.
Cook potatoes in boiling salted water about 30 minutes, or until tender. Chill. Peel and grate potatoes. Combine cheese, milk and butter in saucepan. Cook over low heat until melted. Remove from heat. Stir in sour cream, onion, salt and pepper. Fold cheese mixture into potatoes. Pour into greased casserole dish. Dot with butter; sprinkle with paprika. Bake at 350° for 45 minutes.
Mix all ingredients in a pan. Heat over medium heat, stirring until dough forms a ball, 3 or 5 minutes. Let dough cool a minute or two and knead until smooth. Store in airtight container in refrigerator.
Mix all filling ingredients; divide and spread evenly over the tortillas. Roll up. Cover with plastic wrap, twisting ends. Refrigerate several hours. Unwrap. Cut in 1/2-inch slices (electric knife works best). Discard ends. Serve with picante sauce or salsa.
Line 9-inch pie pan, using half of pastry. Roll out remaining pastry to top crust. Set oven at 400°. Mix fructose, flour and spices. Spread a little mixture over bottom of pies. Peel and core apples into thin slices. Sprinkle with remaining mixture. Put butter in small bits around pies, then put pastry for topping. Bake 50 to 60 minutes or until apples are tender.
In large mixing bowl, combine mayonnaise, sugar, salt, dill weed, sour cream and Worcestershire sauce. Mix well. Add celery, onions and peas. Stir to coat. Chill about 2 hours. Serve on lettuce bed.
Note: If you want, you can press in each ball some croutons or a pitted prune.
Combine flour and brown sugar in bowl. Mix in margarine to make crumb mixture. Set aside 3/4 cup for topping. Press remaining in bottom of 8 x 8-inch pan. Bake at 350° for 15 minutes. Cool slightly. Combine cream cheese, sugar, pumpkin, eggs, cinnamon and vanilla. Blend until smooth. Pour over baked crust. Sprinkle with remaining crumbs and bake for 30 to 35 minutes. Cool.
Mix softened margarine, flour and nuts. Press into 9 x 12-inch pan. Bake at 350° for 25 minutes or until lightly browned. Chill.
Preheat oven to 350°. Cook macaroni and drain. Combine all ingredients, except the bread crumbs, and put into a greased 2-quart casserole dish. Top with the bread crumbs. Bake at 350° for 40 to 60 minutes until golden brown. Serves 8 to 10.
Cook rotini pasta as directed and keep warm after draining water. Combine beef, onion and green pepper and cook over medium heat. Drain any fat drippings. Add tomatoes, tomato paste, mushrooms and all seasonings. Simmer low for 30 minutes. Fold in the cooked rotini and mix together. In a 13 x 9-inch casserole dish, layer the rotini mixture and Mozzarella cheese. Bake for 35 minutes in preheated 350° oven. This is an easy dish to prepare ahead.
Cook the lasagne noodles. Brown hamburger and onion; drain. Add spaghetti sauce. Simmer for a few minutes. In separate bowl mix cottage cheese, eggs and Mozzarella cheese. In 9 x 13-inch pan, layer the sauce, noodles, cheese, noodles, sauce and cheese. Sprinkle Parmesan cheese on top. Bake at 325° for 50 minutes, covered. Uncover and bake 10 minutes more.
Partially cook carrots (2 to 3 minutes). Add remaining ingredients; mix. Cook until heated through.
Mix Wheat Chex, salt, sugar and shortening. Heat milk in 1/4 cup water. Bring to boiling. Pour over mixture. Stir and let cool until lukewarm. Dissolve yeast in remaining 1/4 cup water (lukewarm). Stir into cooled mixture. Add flour, 1 cup at a time. Mix after each cup. Knead until smooth and elastic. Set in warm place to rise until double in size. Punch down and rise again. Bake 1 hour at 350°. Makes 2 loaves.
Grease a 9 x 13-inch pan. Dump crushed pineapple in the pan. Dump cherry pie filling on top of the pineapple. Dump cake mix on top of the cherry pie filling and cut margarine into pieces and place on top of dry cake mix. Bake 1 hour in a 350° oven.
1. Cut the base off the cabbage and set to the side to be used later for a cap. 2. Dig a hole into the cabbage through the base but not all the way through. Set aside "insides" for later use. 3. Brown the pork sausage with the onion and all the in gedients. Spoon the sausage into the cabbage shell. Replace cabbage cap. 4. Wrap in aluminum foil and place on grill (medium heat) for appx 1 hour. Any left over sausage can be mixed with the cabbage cut out of the center and wrapped in aluminum foil also.
Peel large cucumbers and slice thinly. Roll in flour (cornmeal may be added). Place in single layer in skillet of hot grease. Sprinkle with salt and pepper. Cook on medium-high until brown on both sides.
In a large sauce pan, combine the contents of the potato package, corn, tomatoes and water. Mix well. Bring to a boil, reduce heat, and cover. Simmer for 15 minutes or until potatoes are tender. Add in the milk and cheese, stir until cheese is melted. Garnish with parsley.
Dip trout in buttermilk. Dredge in flour, salt and pepper. Cook fish in butter until golden brown and place on a platter. Add last 3 ingredients to skillet and heat thoroughly. Pour over fish.
Cook rice according to directions using 1/2 cup less water. Mix all ingredients thoroughly. Pour into greased casserole dish and bake at 375° for 30 to 35 minutes.
In 2-quart glass measuring cup, combine first 5 ingredients. Microwave on High 5 minutes. Stir well until sugar dissolves. Microwave on High 6 minutes (236°). Let stand 15 minutes; do not stir.
Hard-cook eggs. Peel and slice. Combine remaining ingredients and cook over low heat to make a white cream sauce. Carefully stir in eggs in sauce and serve over toast.
Cook potatoes in skins and shred coarsely. In saucepan over low heat, combine cheese and butter. Stir until melted. Remove from heat and add sour cream, onion, salt and pepper. Fold sauce into potatoes. Pour into greased casserole. Dot with butter. Sprinkle with paprika. Bake at 350° for 35 minutes.
Lightly grease two cookie sheets. Cut each loaf of bread in half. Divide each of the halves into thirds. Use the first third of dough to form one bear's body, the second third to form one bear's paws and feet and the final third to form the head and muzzle. Pinch dough together. Let bear rise for 30 minutes. Mix egg white and water. Brush bears with this mixture. Use raisins to make eyes, nose and belly button. Bake at 350° for 20 minutes. Makes 4 bears.
In a bowl, stir together the yolks, the mustard, the anchovy paste, the Worcestershire sauce, the Tabasco, the mayonnaise, the celery, the parsley, the bell pepper, the garlic and the celery seed until the mixture is combined well; add the egg whites and salt and pepper to taste. Serve the sauce with boiled shrimp. Makes about 1 3/4 cups.
Melt butter and marshmallows together in a large pan. Add butterscotch chips. Do not boil. Stir until melted. Add Rice Krispies and peanuts. Mix well. Press into a buttered 9 x 13-inch pan. Cut into bars when cooled.
Place the thin sliced potatoes in a 9 x 13-inch glass pan that has been sprayed with Pam. Mix together the flour with the 1 cup of cold milk, mixing well. Add to the flour/milk mixture the salt, pepper and butter. Pour the liquid over on top of the potatoes and spread grated Cheddar cheese on top. Bake for 30 to 45 minutes at 350°.
Cut bread into small cubes and place in large bowl. Mix next 7 ingredients and pour over bread cubes and toss. Lay flat on cookie sheet and bake at 350° until crunchy.
Cook broccoli. Cut up, then add sour cream, soup, cheese, salt and pepper. Sprinkle layer of crumbs in casserole dish. Spoon in broccoli mixture and cover with rest of crumbs. Dot with butter. Bake at 350° for 30 to 45 minutes.
Cook first 6 items in double boiler until mixture starts to get thick. Add vanilla and butter. Pour into unbaked pie shell and bake at 350° until set. Add meringue.
Cook ground beef, onion and garlic in skillet until meat is browned. Drain off fat. Add seasonings and the tomato soup. Simmer, covered, for 10 minutes, stirring occasionally. Add cheese and cook slowly, stirring until cheese melts. Stir in rice. Cool.
Mix salad dressing, prepared mustard, celery seed, salt and pepper together. When potatoes are cooled, add vegetables, eggs and dressing. Mix thoroughly and refrigerate for at least two hours before serving. Serves 6 to 8 people.
Cook macaroni; drain and rinse. Brown ground beef, onions and green peppers in skillet. Stir in flour and add tomatoes. Cook until mixture thickens, then stir in cheese, seasoning and macaroni.
Mix all ingredients except bread crumbs. Put in greased casserole and top with crumbs. Bake at 350° until bubbly. Freezes well.
Melt chips, peanut butter and oleo in microwave for 2 minutes. Pour over cereal. Stir.
Peel and devein shrimp. Slice zucchini about 1/8-inch thick. Cook pasta according to directions and drain, reserving 1/4 cup of cooking liquid.
Bring all ingredients to boil. Simmer 10 minutes. Makes 1 1/2 cups.
Combine all ingredients in large pot. Add enough water or tomato juice to cover and simmer for 1 hour. It will be thick. This recipe is versatile. If you don't like one thing, then substitute it with a can of another thing.
Wash mushrooms, drain, dry and slice in half. Cut celery into 1/8 inch cuts and onions into 1/4 inch squares, put in serving bowl. Add bell pepper, garnish with julienne cut tomato in 1/2 inch strips. Pour dressing over top, marinate 30 minutes before serving. Serves 8 to 10.
Crumble ground beef in medium glass bowl. Stir in onion. Heat 4 minutes on High, until beef is brown, stirring once, then drain. Stir in 1/2 can of tomato sauce, water, cheese, salt and pepper. Heat, covered, for 3 minutes on High. Stir in rice. Let stand, covered, for 5 minutes.
Blend oil, sugar and eggs. Add dry ingredients alternately with buttermilk. Blend in vanilla and prunes. Bake at 375° for 50 minutes.
Preheat oven to 350°. Mix catsup, mustard, sugar and onion. Mix in beans. Place in 1 1/2-quart casserole. Place bacon over top of casserole. Bake 25 to 30 minutes.
Mix sugar, butter, syrup and milk in large saucepan. Bring to boil, stirring constantly. Boil for 5 minutes. Remove from heat. Add peanut butter, marshmallow cream and vanilla. Mix well. Pour in buttered pan.
Sift, measure and sift flour again. Add soda, salt and sugar; sift again. Add caraway seed. Melt butter. Add beaten eggs and enough sour milk to obtain 1 1/4 cups liquid. Quickly combine wet and dry ingredients. Put on floured board. Knead with tips of fingers lightly for 1 minute. Put in greased heavy iron or other heavy baking dish. Set in preheated 375° oven. Bake for 35 to 40 minutes. Serve hot with plenty of butter.
Preheat oil. Cook on high. Cut chicken into bite size pieces. Mix cornstarch, salt, water and soy sauce. Dredge chicken; set aside. Saute onion 2 minutes in 1 tablespoon oil. Remove from pan. Saute celery and pepper in 1 tablespoon of oil for 1 1/2 minutes. Add water chestnuts for 30 seconds. Remove from pan. Stir-fry chicken in 2 tablespoons oil until brown. Return vegetables to pan. Add pineapple; stir to mix. Add juice and simmer until heated. Serve with rice.
Slice as directed and barely overlap on a pizza pan. Bake as directed and let cool.
Drain whole kernel corn. Mix corns, add flour to both. Melt margarine in milk. Add sugar and milk mixture to corn. Add well beaten eggs. Bake at 350° for 1 hour.
Cream margarine and sugar; mix well. Add eggs, one at a time, mixing well after each one. Add crushed pineapple (drained). Cut bread in small cubes; mix in well. Pour in buttered casserole dish. Bake, uncovered, at 350° for 1 hour.
Melt butter with vinegar over heat. Add other ingredients. Bake at 350° for 40 to 50 minutes. (Double for 2.)
Spread the popcorn out on cookie sheets or cake pans. Melt margarine in saucepan. Mix in Karo syrup and brown sugar. Bring to a boil and stir constantly for 2 minutes. Turn off heat. Mix in vanilla and baking soda. Stir well. Pour over popcorn. Mix well. Bake in preheated 250° oven for 35 minutes. Stir every 15 minutes.
Beat eggs, cream, sugar, cinnamon and vanilla. Set aside. Peel top off of bread. Place on bottom of dish. Cut bread into cubes. Toast in oven about five minutes. Place bread on top of crust. Sprinkle raisins and apples. Continue to layer until finished. Pour mixture on top and bake until golden brown.
Line a cookie sheet with aluminum foil. Break crackers apart. Place crackers on foil, sides touching. Melt butter; add sugar and bring to a boil and boil 2 minutes. Add almonds. Remove from heat at once. Drizzle the mixture over crackers. Bake at 325° for 10 minutes. Let cool before removing from the pan.
Peel and cut potatoes into large cubes. Cook in boiling salted water. Drain when done. Cut boiled eggs into small pieces. Dice onion. Mix all ingredients and add salt and pepper to taste. If mixture is dry, add Miracle Whip as needed.
Select good wild ripe persimmons (best after a heavy frost) and mash through a sieve. Measure pulp. Add milk, sugar, salt, butter and crumbs. Then add flour which has been sifted with baking powder. Bake in greased individual molds 30 minutes in a 375° oven. Serve with lemon sauce or whipped cream.
Fry hamburger according to directions on taco seasoning packet. Roll hamburger mixture into the tortilla shells. Put in shallow baking pan. When all shells are full, pour over enchilada sauce. Top with grated cheese. Bake at 350° for about 45 minutes to an hour.
Heat oven to 400°. Line 10 muffin tins with paper liners. In large mixing bowl, combine all ingredients but baking mix, stirring with a fork until just blended. Stir in baking mix until just combined. Don't overmix. Spoon batter into prepared tins, filling 2/3 full. Bake for 10 to 12 minutes or until a cake tester inserted in center comes out clean.
Freeze cherries overnight on a flat surface. Mix together other ingredients. Wrap and seal frozen cherries in a small piece of the mixture. Roll into a ball. Place in refrigerator for at least 20 minutes.
Mix all ingredients together. Bake at 375° for 35 to 45 minutes or until done.
Cream cheese and milk; add dried beef, peppers, garlic salt, pepper and sour cream. Mix well. Brown nuts in margarine and pour over dip in greased 2-quart baking dish. Bake at 350° for about 30 minutes. Serve with crackers.
Mix all ingredients together and bake in greased and floured tube pan. Bake at 325° about 55 minutes. Cool until pan is warm to the touch.
Cook ground pears until tender. Add other ingredients and cook. Mix well, pour into hot jars and seal.
Bring to a boil for 2 minutes. Take off heat and put in 1 tablespoon vanilla and 3 tablespoons peanut butter. Stir until smooth, then add 3 cups oatmeal. Drop on wax paper and let stand until hard.
Sprinkle chicken lightly with paprika and brown in a pressure cooker in the oil. Combine all other ingredients and place alternate layers of chicken and combined ingredients in the pressure cooker, starting with chicken and finishing with rice.
Bring water to a boil. Add vegetables, salt and pepper. Simmer until vegetables are done. Melt butter in a large pan. Add flour. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat until thick and bubbly. Add cheese. Pour into vegetables. Add ham. Heat thoroughly. Add hot sauce, if desired.
Boil a whole chicken and season with salt and pepper. When chicken is done, cool and take meat off the bones. Grate a few carrots and cook in the broth. Add uncooked rice and cook until done. When rice is cooked, add chicken and serve. Water may be added if needed.
Have all ingredients at room temperature. Sift and measure the flour. Sift the flour, baking powder, sugar and salt together. Separate the egg yolks from the whites. Beat the yolks, add the milk and mix together. Add the melted shortening after it has cooled slightly. Add the liquid ingredients to the sifted dry ingredients. Mix only until the dry ingredients are blended. Beat the egg whites until they are stiff. Then fold them into the batter. Pour the batter, about 1/3 cup (the amount varies with the size of the iron), on a hot waffle iron. Bake about 4 to 5 minutes. Serve at once.
In large saucepan, cook the pepper and onion in oil and butter until tender. Stir in the flour and continue stirring over low heat for 2 to 3 minutes. Add milk slowly, stirring after each addition to prevent lumping. Set aside. Place 1 cup corn, cream and tamari in blender. Process on medium speed until fairly smooth. Add corn/cream mixture and remaining corn to the milk mixture. Heat thoroughly and serve topped with a dash of nutmeg and garnish with parsley.
Brown beef in pan. Season to taste with garlic powder, buttery flavored salt and pepper. Add tomato paste and whole tomatoes; mash or cut in small pieces. Season with basil and oregano. Let simmer over low heat about 2 hours. If sauce becomes too thick, add water.
Preheat oven to 350°. Grease and flour two 9-inch layer pans. Beat egg whites until frothy. Add 1/2 cup sugar and beat until stiff and glossy. Set aside.
Chop tomatoes, cabbage, onions and peppers. Combine all ingredients until tender. Pour into jars and seal.
Melt margarine in a 7 x 14-inch pan. Sprinkle in garlic powder. Mix flour, sugar and milk as for biscuits. Pat or roll about 1/2-inch. Cut into strips. Roll in melted margarine. Sprinkle with sesame seed. Bake in hot oven until brown, about 15 minutes.
Heat pineapple and juice, sugar and Jell-O together to melt Jell-O; let cool and add buttermilk and stir well and refrigerate until thick. Stir in Cool Whip, nuts and shredded apple. Refrigerate.
Dissolve and cool Jell-O in hot water. Grind and drain cucumber and onion. Combine with last 4 ingredients. Refrigerate overnight.
Mix all ingredients together and cook on stove, covered for 5 hours at 250°.
Grease and flour bottom of square pan. Beat egg whites until stiff. Add 1/4 cup sugar. Set aside. Cream shortening, salt, vanilla and remaining 3/4 cup sugar and egg yolks. Beat until creamy. Combine flour and baking powder in separate bowl. Add alternately with milk. Fold in egg whites. Coat raspberries lightly with flour. Add berries to dough. (Save 1/3 cup of berries to sprinkle on top.) Put in pan. Sprinkle top with 1/3 cup of raspberries and sprinkle with sugar. Bake at 350° for 50 minutes. Do not underbake.
In large bowl, mix together Eagle Brand milk and lemon juice. Add other ingredients and mix thoroughly. Pour into 2 graham cracker crumb pie shells.
Yields 3 servings. Each serving = 3 1/2 ounces protein.
Cut pineapple in small pieces. Add marshmallows to pineapple chunks. Refrigerate overnight. Cook pineapple juice, sugar, egg, flour and vinegar until thick. Cover and refrigerate overnight. Next morning, add Cool Whip and pineapple and marshmallow mixture together with pineapple juice mixture with apples and peanuts.
Place raw roast in crock-pot. Sprinkle dressing mix evenly over the top. Cover and cook on low for 12 hours. If you wish to slice the beef, refrigerate the cooked roast for 4 hours, slice and return to juice in the crock-pot. If desired, you can shred the cooked meat and leave in the juices. This is so easy and always turns out delicious. Serve on buns.
Mix all ingredients (I use a food processor) and shape into loaf. Spray loaf pan lightly with Pam and place meat loaf in pan. Bake at 350° for 1 hour.
Melt oleo; put in flour and nuts to make a crust in a 9 x 13-inch pan. Bake crust at 350° until done. Cool completely.
Use leftover ham. Grease round casserole. Put a layer of potatoes, then layer of onions. Sprinkle with flour, salt and pepper. Put a layer of sliced ham. Dot with butter. Repeat layers. Finish with potatoes on top and dot with butter. Add milk until bowl is half full. Bake at 325° for 1 1/2 to 2 hours or until well browned and bubbly.
Dissolve jello in 2 cups boiling water. Add strawberries and stir to dissolve. Add pineapple and stir. Put half of mixture in 8 x 8 x 2-inch pan. Refrigerate until set (about 1 1/2 hours).
Heat oven to 350°. Spread each slice of toast with 2 teaspoons strawberry preserves. Top each with 1 slice of cheese, 3 slices of egg and 2 slices of bacon. Bake 6 to 8 minutes or until cheese is melted. Makes 4 servings.
Boil first 7 ingredients until meat is tender. Add last 2 ingredients to meat and cook over low heat until thick. Serve with Potato Dumplings.