HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut pork (lean and fat) into small cubes. Chop onion and garlic fine. Dice ham and sausage. Melt butter in heavy pot. Add onion, garlic, pork and ham. Brown slowly, stirring frequently. Add sausage, bay leaf, parsley, thyme and clove. Cook 5 minutes. Add broth, Tabasco sauce and salt bringing mixture to a boil. Add rice. Cover and simmer gently 1/2 hour or until rice is tender. Stir often to mix well.
Heat oven to 400°. Spray 15 x 10 x 1-inch baking pan with nonstick cooking spray. Dip chicken in spread (margarine). Coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Makes 6 servings.
Preheat oven to 350°. Allow cheddar cheese and butter to become soft. Cream cheese, butter and tabasco together. Add flour and mix well. Slowly add rice krispies until thoroughly mixed. Form into balls, arrange on cookie sheet and press with a fork. Bake for 20 minutes.
Place stew meat in crock-pot. Cover with onion soup mix. Layer sliced carrots, celery, onions and potatoes on top of meat. Add tomato soup; pour over mixture. Add 1/2 soup can water. Cover and bake at 300° in oven or all day on low in crock-pot.
Mix pretzels, oleo and 3 tablespoons sugar well. Place in a 9 x 13-inch Pyrex dish. Bake at 400° for 8 minutes; cool.
Spread ice cream evenly over crust; cover and freeze until firm. To serve, place pie slice on serving plate. Spoon hot fudge sauce over each slice and dollop with whipped topping and sprinkle with almonds. Serve immediately. Makes one 9-inch pie.
Wash and clean asparagus, then cut into 2-inch pieces. In medium size saucepan, cook asparagus with the water and salt until tender, about 5 minutes. Remove from heat. Add butter and stir to melt. Sprinkle in flour a little at a time, stirring to keep smoothly blended. Add thyme and pepper. Slowly stir in evaporated milk. Return to medium heat; cook until thickened, stirring frequently. Ladle over toast. Serve with deviled eggs, if desired. Yields 4 servings.
In a buttered baking dish, place chicken breasts. Cover each breast with a slice of Swiss cheese. Cover with the cream of chicken soup that has been diluted with water. Sprinkle with the stuffing mix. Drizzle with melted butter. Bake at 350° for 40 to 45 minutes. Serve with rice.
Blend well. Pour into greased 9-inch pie dish. Bake in oven at 350° for 35 to 40 minutes.
Mix bread crumbs and milk and let stand until thickened, about 20 minutes. Put ground beef and chopped onions in the mixture of bread crumbs and milk. Add egg, salt and pepper and mix well.
Cook and drain beans. Add the soup and garlic croutons. Cover and bake at 350° for 30 minutes.
Cream butter and sugar until smooth. Add eggs, one at a time, and beat well after each. Dissolve soda in buttermilk and add to creamed mixture.
Cook noodles. Also the chicken. Cut chicken into bite-size. Put noodles in bottom of dish, then chicken, milk, soup and string beans. Put bread crumbs and Velveeta cheese on top. Bake until cheese and bread is toasted.
Add yeast, sugar, salt and water. Add well beaten egg. Sift flour before measuring. Add half of the flour and beat well. Add oil and mix remainder of flour. Let rise to double its bulk.
Cream butter, sugar and eggs. Make a paste of the food coloring and cocoa. Add to creamed mixture. Mix baking soda and vinegar; fold into cake mixture. Do not beat. Bake at 350° for 20 to 25 minutes (check after 10 minutes).
Fry the bacon until it's crisp, save about half the drippings. Brown the ground beef in the bacon drippings. Meanwhile boil the celery and onion in just enough water to cover them until they're almost tender. Add the celery, onions, water and bacon to the browned beef. Stir in the ketchup, baked beans and A-1 sauce, simmer on a low heat for a short time. Serve with salad and rolls, enough for 3 people.
Combine all ingredients for filling. Fill tart shells 3/4 full. Bake at 350° for 20 to 25 minutes. Makes 2 dozen.
Put through grinder the berries and oranges. Add sugar and stir. Refrigerate for 2 days.
Cook the bacon just to remove the grease, not until crispy. Combine all the ingredients; add the cut pieces of bacon. Bake in a large baking dish, uncovered, in a 325° oven for 60 to 70 minutes, or cook in a crock-pot on low for 6 to 8 hours.
Completely dissolve gelatin and salt in boiling water. Combine cold water and ice cubes to make 2 1/2 cups. Add to gelatin, stirring until slightly thickened. If necessary, remove any unmelted ice. Fold in fruits and celery. Spoon into individual dishes or a bowl. Chill until set, at least 1 hour. Make 5 cups or 10 servings. Contains 35 calories per serving without nuts.
In medium frying pan, cook onion and turkey until done. Add salt and pepper and a little dill weed. Stir in cheese soup and milk. Heat until well blended. Serve over hot buttered rice.
Sift together flour, 1/2 cup sugar, baking powder, and salt in large mixing bowl. Cut in chunk-style peanut butter and 2 tablespoons butter until mixture resembles coarse crumbs. Add milk and eggs all at once, stirring until moistened. Bake in greased loaf pan at 350° for 60 to 65 minutes. Immediately brush top with 2 tablespoons butter. Combine 1/2 cup sugar and cinnamon. Sprinkle generously on top of bread.
Sprinkle bacon, cheese and onions in pie crust. Blend remaining ingredients, and pour into pie crust. Bake for 15 minutes @ 425 degrees. Reduce heat to 300 degrees and bake for 30 minutes longer. Let stand 10 minutes before slicing. Can be made ahead and baked the next day.
Soak charcoal for 15 minutes before lighting. Separate coals into 2 sections, 8-inches apart (circular cooking). Light coals and let them get hot. Cover roast with Worcestershire sauce, seasoning salt, black pepper and garlic salt. Cover with foil and let cook for approximately 1 1/2 hours.
Place berries in 2 baked pie shells. Cook sugar, cornstarch and water until thick and clear. Add jello; cool slightly. Pour mixture over strawberries.
Mix flour, sugar and salt. Add butter and crumble with your hands until fine. Save 1/2 cup for top. Mix well, then add baking powder, eggs, milk and vanilla and lemon extracts. Put the 1/2 cup crumbs on top. Bake at 350° for 35 minutes in 8-inch square pan.
Rinse vegetables under hot water to remove ice. Melt butter and cheese, stirring constantly until creamy and smooth. Pour over vegetables. Add bread crumbs and stir all together. Top with bread crumbs. Bake at 350° for about 45 minutes.
Take seeds from persimmons and mash. Add cream, egg, sugar and flour. Mix until thickness of corn bread batter. Bake at 350° until center is set and knife comes out clean. Do not overbake. This will be cake like. Serve with whipped cream.
Mix pudding with buttermilk and add whipped topping. Drain fruit and add to pudding mixture. Just before serving, break cookies into small pieces and add to mixture. Other fruits can be substituted.
Cut eggs in half lengthwise. Put yolks in bowl and thoroughly blend with 4 tablespoons butter, herbs, salt and pepper to taste. Spoon the mixture into the egg whites. Spread tomatoes over the bottom of a baking dish and place stuffed eggs on them. Melt 2 tablespoons butter and stir in the flour. Cook and stir for 3 minutes. Add the tomato juice and milk. Stir and cook until smooth and thick. Pour around and over the eggs. Sprinkle with cheese and bake at 350° for 20 to 25 minutes until brown and bubbly.
Preheat oven to 350°. Cream shortening, butter, 1 1/2 cups sugar and anise seed. Add beaten eggs and blend until fluffy. Sift together flour, baking powder and salt. Add flour mixture to creamed mixture. Add enough liquid to make a stiff dough. Knead slightly and roll into 1/2-inch thickness. Cut with cookie cutters and top with cinnamon-sugar mixture. Bake 10 to 12 minutes until light brown.
Preheat oven to 350°. Mix ingredients. Shape into 1-inch balls. Place on cookie sheet. Bake 10 to 12 minutes. Cool on rack. Do not overbake.
Mix Chex and pretzels in large bowl. Mix and melt bacon grease, butter, sauces and pepper in pan until warm. Pour over Chex and pretzels, mixing well. Bake at 250° for 2 hours, stirring every 20 minutes. Cool and keep in covered container.
Pound steak to 1/4-inch thickness. Cut into serving size pieces. Beat together egg and milk. Dip meat in egg mixture and then in cracker crumbs. In heavy skillet, heat oil. Add coated meat. Brown well on both sides, turning once. Reduce heat and cook, covered, for 45 to 60 minutes or until tender. Add salt and pepper.
Mix all, except crushed crackers. The last five minutes, top with crackers. Pour melted butter on top. Bake in a 7 x 7-inch pan for 30 to 45 minutes at 350°.
Grease and lightly flour two 9 x 1 1/2-inch round baking pans; set aside. In a large mixing bowl, prepare the cake mix batter according to the package directions. Turn the batter into the prepared pans. Bake in a 350° oven for 25 to 30 minutes. Cool in the pans for 10 minutes on wire racks. Remove from pans; cool thoroughly.
Brown hamburger and onions. Drain. Add all other ingredients. Simmer for 1 hour. This makes a real thick chili.
Dissolve yeast in 1/2 cup water. Measure sugar, salt, shortening and 1 1/2 cups water in large bowl. Beat in yeast and eggs. Add 2 cups flour and beat until smooth. Stir in enough flour to make soft dough and mix well. Place in greased bowl, cover and let rise until doubled. Punch down, cover lightly and refrigerate. Remove dough from refrigerator. Shape rolls and let rise until doubled. Bake in 400° oven 15 to 20 minutes. Dough can be kept for 3 or 4 days in refrigerator.
Sift together sugar, flour, cornstarch and salt. In saucepan, add sifted mixture with egg yolks (save whites in small bowl), water, lemon juice and butter. Cook over medium heat until mixture comes to a boil. (If color isn't yellow enough, add 1 to 2 drops yellow food coloring.) Cool slightly; pour into baked pie shell.
Mix all ingredients in order given. Chill several hours, better overnight. Yields 8 to 10 servings.
Heat oven to 350°. Prepare turkey for roasting. Combine peanut butter, flour, paprika, salt, celery salt and pepper. Stir together until blended, adding enough milk to make a medium paste. Spread paste over entire turkey, covering well. Place on rack in roasting pan. Add 1 cup water to pan. Bake for 3 to 4 hours. Baste every 30 minutes with pan juices. If you stuff the turkey, roast 45 minutes longer.
Place the first 6 ingredients in the bowl of a food processor; pulse until just chunky. Transfer to a medium size bowl. Add the remaining ingredients; mix well. Taste and adjust seasoning with more lime juice or cayenne. Yields 2 1/2 cups.
Heat 1/4 cup butter in saucepan. Add onion and cook for 2 to 3 minutes. Add mushrooms and cook for 5 minutes. Add barley and brown lightly. Stir in bouillon. Cover and simmer for 25 minutes or until barley is tender and liquid is absorbed. Saute chicken livers in the remaining butter. Season to taste, then stir into barley. Makes 4 to 6 servings.
Microwave 1 1/2 c. water until boiling, stir in milk, butter, noodles and sauce and ham. Cover and cook on high 5-6 minutes, stir only once. Add pea pods, cook 2-3 minutes; stir only once. Let stand for 5 minutes and serve.
Heat oil. Cook steak, onion, garlic and oregano. Stir in gravy. Spoon 1/4 cup beef onto each piece of hard roll. Top with lettuce, cheese and tomato and top of roll.
Mix and bake in 350° oven for 45 to 60 minutes or until done.
In an 8-quart saucepan, add 5 quarts of water, 1 can of beer and crab boil seasoning pouch. Bring to a boil and add corn-on-the-cob. Boil for 15 minutes. Cut link sausage into 1-inch pieces and drop into boiling corn and cook for 10 minutes. Drop shrimp last and cook for a few minutes until shrimp are pink and done. Careful not to overcook shrimp or they will be tough. Drain entire mixture and serve immediately with Heinz seafood cocktail sauce.
Mix butter, oil and sugar together. Add remaining ingredients. Mix well. Pour into greased 9 x 13-inch pan. Bake at 350° for 35 minutes.
Divide nuts and chips in bottom of two unbaked pie shells. Over this, pour mixture of remaining ingredients. Bake in 350° oven for 30 to 40 minutes or until set in center of pie. Yields 2 pies (use half of recipe for 1 pie).
Cook broccoli and cauliflower until crisp-tender. Drain. Arrange in a 13 x 9 x 2-inch dish. Put the cream of chicken soup over vegetables. Cover with 2 cups grated cheese and bake 30 minutes at 325°. During the last 10 minutes, put the can of onion rings on top.
Roll meat pieces in mixture of flour, salt and pepper. Heat oil in heavy frying pan or roaster. Brown meat on all sides, moderate heat, about 20 minutes.
Mix together with electric mixer until crumbly. With hands, press dough into ball. Press dough in 8 x 8-inch pan. Bake at 375° for 15 minutes. Cool.
In a mixing bowl, combine the flour, sugar, salt and soda. Stir in egg and undrained fruit cocktail. Pour into greased 10 x 7-inch baking pan. Blend brown sugar and nuts together and sprinkle over batter. Bake at 350° for 35 minutes. Serve warm with whipped cream.
Pour the yogurt in a double layer of cheesecloth. Tie at top and drain for a few hours or overnight until yogurt is consistency of cream cheese. Add the garlic and spices. Mix well. Put in a small crock overnight for flavors to blend. Serve with crackers.
Line 9 inch pie pan with pastry. Cream butter, salt and sugar. Add lemon juice, rind and egg yolks; beat until light and fluffy. Mix flour with small amount of milk and stir until smooth. Add remaining milk and combine with creamed mixture. Fold in stiffly beaten egg whites and pour into pastry shell. Bake at 450 degrees 10 minutes, reduce temperature to 325 degrees and bake 45-50 minutes longer, until firm. Makes 1 deep dish 9 inch pie.
Blend cream cheese, vanilla and powdered sugar. Spread on crust. Arrange fruit on cream cheese mixture. Cook sugar, cornstarch, salt, water, orange juice and lemon juice over low heat until thick. Chill. Spoon over fruit.
Preheat oven to 450°. In a medium bowl, combine oil, parsley, garlic, salt and pepper. Quarter the potatoes. (If using large potatoes, cut them into 3/4-inch cubes.) Slice the carrots on the diagonal into 2-inch pieces. Cut the scallions into 1-inch pieces. Cut the mushrooms into halves. (If the mushrooms are large, quarter them.)
Cook carrots for 10 minutes and dice. Add all other items and mix well. Will keep for 2 weeks.
Remove skin from turkey. Rub with salt, pepper and garlic powder. Put turkey in roasting bag and put in cake pan or roaster. Mix all other ingredients together. Pour this mixture over the turkey in the bag.
Spread cabbage in large casserole dish. Mix rice, pork sausage, seasonings and sauerkraut. Spread over cabbage. Mix tomato paste with water. Pour over mixture. Bake covered 1 1/2 hours at 300°. Remove from oven. Spread sour cream on top. Spread raw biscuits and sprinkle with parsley. Bake 8 to 10 minutes until brown at 400°.
Empty pineapple and juice into large bowl. Pour strawberry Jell-O over; stir. Mix in other ingredients and chill.
Mix all ingredients well. Pour in 9 x 13-inch pan or casserole dish. Bake 1 hour at 350°, until golden brown.
Beat oleo, sugar and eggs until light and fluffy, then add sour cream and vanilla. Beat in flour, baking powder, baking soda and salt. Drop batter by teaspoon on cookie sheet. Bake at 350° for 10 to 12 minutes until brown on bottom. Makes 4 dozen.
Heat a small amount of oil in a large skillet. Fry chicken until brown. Drain and place chicken in a 13 x 9 x 2-inch baking dish.
In bowl, using mixer at medium speed, beat first 5 ingredients until well blended. Stir in pecans. Pour into unbaked pie shell. Bake in a 350° oven for 50 minutes or until knife inserted halfway between center and edge comes out clean. Cool on rack. Makes 8 servings.
Add butter and salt to boiling water and stir over medium heat until boils. Reduce heat and add flour and beat until mixture leaves sides of pan. Remove from heat and add 1 egg at a time, beating well after each egg. Put 1 teaspoon of puff mixture on baking sheet and bake at 450° for 8 minutes. Reduce heat to 350° for another 5 minutes.
In a container, mix all seasonings. Dissolve in water. Have venison cut in 3/8-inch strips. Place the strips of meat in the marinade; be sure meat is completely covered. Let set overnight, turning if necessary. Lay marinated strips on oven rack. Cook for 6 to 8 hours at 150°. They get crispier the longer they bake. Store finished jerky in Ziploc bags or other airtight containers to seal in freshness. Jerky will keep up to 2 years.
Mix all ingredients except bread crumbs together. Put in greased 2-quart casserole. Top with bread crumbs. Bake at 350° for 45 minutes.
Using a blender, mix all ingredients together until creamy. Pour into 2 unbaked pie shells. Garnish with finely chopped pecans (optional).	Bake at 350° for 45 minutes.
Boil pineapple and sugar together for 5 minutes. Dissolve gelatin in cold water. Add to hot pineapple and stir until dissolved. Chill until the mixture is the consistency of unbeaten egg whites. Soften cream cheese and whip with a fork until smooth. Stir in nuts and add to pineapple mixture. Whip cream and fold into the salad. Pour into mold or dish. Keep in refrigerator. You can add a few chopped green and/or red maraschino cherries.
Dissolve yeast in warm water along with 1 teaspoon sugar. Pour milk over shortening, sugar and salt; cool to lukewarm. Stir in 1 cup flour, then add yeast. Stir. Add oats and stir. Add enough additional flour to make a soft dough. Turn out onto floured board and knead until smooth and satiny adding flour as needed. Round dough into a ball. Place in greased bowl. Brush lightly with melted butter. Cover and let rise until double in size. Punch down. Cover and let rest 10 minutes. Shape into loaves and let rise.
Sprinkle cinnamon mixture over apples, which are arranged in baking dish. Add Grape-Nuts. Microwave, covered, for 5 minutes on High.
Combine sugar, corn syrup and salt into bowl. Stir in peanuts. Microwave on High until light brown about 8 to 10 minutes. Stir 1 or 2 times. Then stir in remaining ingredients until light and foamy, then quickly spread onto heavily greased baking sheet.
Whip the cream and slowly add powdered sugar. Slowly add lightly beaten egg yolks, brandy and sherry. Add nutmeg to taste and pour mixture into prepared shell. Freeze 2 to 3 hours. Thaw a few minutes so pie will slice easily.
In a large skillet, brown ground beef and onion; drain well. Add tomato sauce, garlic powder, salt and pepper; blend well. Spoon into a 2 1/2 to 3-quart lightly greased casserole. Spoon corn evenly over meat mixture. Stir green chilies into potatoes and spread over corn. Sprinkle with cheese. Bake at 350° for 30 to 35 minutes or until cheese is melted and bubbly around edges. Let stand for 5 minutes. Top with chopped tomatoes. Makes 6 servings.
For a taste treat, fill glasses half full of cider. Fill the rest with club soda or sparkling water and ice. Garnish if desired.
Mix pudding according to directions on package. Arrange banana slices in bottom of pie shell. Spread pie filling over bananas. Chill.
Soften cream cheese at room temperature. Stir in remaining ingredients; mix well. Serve with crackers.
Mix together all ingredients, then fold in Cool Whip 30 minutes before serving. Mix well. Serve in glass bowl if possible.
Boil chicken and save broth for boiling spaghetti. Remove chicken from bone and cut into medium size pieces. Saute onion, green pepper and celery in oleo. Boil spaghetti in chicken broth; drain. Add soup, sauteed vegetables, pimento and grated cheese. Add chicken and blend gently. Cook at 350° for 30 minutes.
Mix cake and bake as directed on box. Bake in 9 x 13-inch pan. Let cool, then crumble half cake in bottom of punch bowl or clear large bowl. Layer 1/2 prepared pudding, 1/2 pineapple, 1/2 jello and 1/4 Cool Whip. Make sure everything touches sides of bowl so as to be able to see layers. Repeat layer. Put nuts and cherries, sliced in half, on top. Cover completely with plastic wrap and chill all day or overnight.
Mix all ingredients together and boil for 25 minutes. Put in canning jars and store.
Prepare in pot the choyote (cho cho) and carrots. Saute 3 minutes. Add broccoli, string beans, onion and pinch of salt to taste. Cook for about 5 or 6 minutes.
Mix sugar, eggs and shortening together and add water, ginger, salt and soda. Add flour to stiffen so you can roll out (not too stiff), dough should be sticky. Bake at 350°.
Measure and pour all ingredients into saucepan. Place on medium to high heat and bring to boil. Lower heat immediately and simmer for 20 minutes. Makes 3 1/2 cups.
Cook and drain fat off of sausage. Prepare 4 to 6 servings of mashed potatoes. Place drained sauerkraut in an 8 x 8-inch baking dish. Sprinkle sausage on top. Cover with potatoes. Shake Parmesan cheese on top. Bake 20 minutes at 350°.
Mix the first 7 ingredients together. Next, mix cornstarch with the milk. Put corn and milk together. Pour into a greased baking dish. Bake at 300° for 45 to 60 minutes. Makes 16 servings.
In large mixing bowl, combine cream cheese and sugar. Blend well with spoon. Add fruit and nuts. Fold in whipped topping. Spoon in casserole dish. Freeze until firm. Remove from freezer 15 minutes before serving.
Combine sugar and butter. Beat in eggs; add pineapple and bread. Bake in 2-quart buttered Pyrex dish at 350° for 1 hour. Can be served hot or cold.
Place chicken on bottom of casserole dish. Mix soup with chicken broth and pour over chicken. Mix milk with Bisquick and pour over top of casserole. Dot with butter or margarine. Bake at 350° for 40 or 50 minutes or until crust is golden brown.
Cream shortening and sugar. Add eggs, vanilla, soda, salt and baking powder. Mix well; set aside. In a separate bowl, pour milk and add vinegar. Let stand 3 minutes. Alternate flour and sour cream in shortening mixture; stir well. Drop onto slightly greased cookie sheet. Sprinkle with cookie decorations or colored sugar crystals. Bake at 350° until slightly brown around edges.
Melt 1 tablespoon of margarine. Add onion and celery and cook until soft, 5 minutes. Blend 1 tablespoon of flour; add milk and cook 3 to 5 minutes, until thickened. Remove from heat. Stir in salmon, bread crumbs, egg white, 1 teaspoon dill, 2 teaspoons of lemon juice and 1/8 teaspoon black pepper. Turn all in a greased 7 1/2 x 3 1/2 x 2-inch loaf pan. Bake, uncovered, at 350° for 40 to 45 minutes. Cool for 15 minutes.
Mix ketchup, oil, sugar, vinegar and salt well; add a bit of garlic powder and Worcestershire sauce to taste.
Combine pineapple, gelatins and lemon juice. Bring mixture to a boil, stirring constantly. Cool mixture until it begins to thicken. Stir in Cool Whip and buttermilk. Pour into 9 x 13-inch dish; congeal.
Grease cookie sheet (olive oil or spray). Cream oil and sugar together. Add egg white, vanilla, water, oats, flours, baking soda and cinnamon until blended (do not overmix). Drop by teaspoons onto cookie sheet. Bake at 350° for 10 to 15 minutes.
Sift flour, baking powder, sugar and salt together. Beat eggs and add milk. Stir into the dry ingredients and beat until smooth. Add melted butter. When griddle has reached the correct temperature, pour the cakes. When full of bubbles, turn. Be sure to turn cakes only once. Serve hot with butter and maple syrup.
Preheat the frankfurters in hot water; split and place on toasted bread. Sprinkle chopped onion and Cheddar cheese on; spread spaghetti sauce all over and heat in toaster oven or regular oven until bubbly. This makes a quick and tasty main dish. Easy way to feed unexpected company.
Shake all ingredients in a quart jar. Dressing will keep indefinitely in refrigerator. Very good tossed lettuce, water cress, fresh spinach, Swiss chard and parsley leaves.
Brown chicken in butter and place in a baking dish. Blend wine, broth and parsley; set aside. Bake chicken in oven for 10 minutes at 350°.
In small bowl, beat cream cheese, brown sugar and vanilla until smooth. Place in serving dish. Top with nuts and serve with apple wedges.
Cream Crisco and sugar. Add one egg at a time, beating after each. Add flour, salt, and pineapple; mix well. Add flavoring and mix well. Bake in tube pan. Bake 1 hour and 15 minutes at 350 degrees.