HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve cornstarch in 1/3 cup of water. Wash and hull berries. Select 1 cup of poorest berries. Add these to sugar and 1 cup of water; bring to a slow boil and boil 15 to 20 minutes. Strain boiled mix through wire sieve, crushing berries with spoon. After juice is squeezed from berries, return juice to pan. Discard berry pulp. Place juice over medium heat. Stirring constantly, add cornstarch. Simmer slowly until thick. Remove from heat and cool. Add remaining berries to baked pie shell. Cover with sauce. Refrigerate. Serve with whipped cream.
Cream together cream cheese, onion, Bac*Os and milk. Cut crust off bread.	Roll bread flat and spread a coat of creamed mixture on each slice of bread. Allow 2 spears per slice and place corner to corner on bread. Roll up.	Use toothpick to hold together if needed. Brush melted butter across top and bake 20 minutes or until brown at 400°. Then sprinkle Mozzarella cheese on top and bake until melted.
Mix first 3 ingredients; spread in 9 x 13-inch pan. Bake 8 minutes at 400°. Cool. Beat next 3 ingredients and spread on cooled pretzel crust. Chill. Dissolve jello in hot water. When jello is slightly thickened, add strawberries. Let set again until slightly thickened. Pour over cream cheese mixture. Refrigerate.
Brown ground beef and saute onions. Combine with chili powder. Reserve one cup of cheese. Spoon enough meat mixture and cheese on each tortilla to cover a third of it. Roll tortilla, beginning at the filled edge.
Mix and freeze juice, lemonade and cream of coconut. When ready to serve, put scoop of mixture in a glass. Add 7-Up to child's drink, brandy for adults.
Wash meat, pat dry. Cover with water and bring to a boil. Cook 10 mins., discard water. Add fresh water and boil meat until tender. Shred meat, put back in water, add beef broth if needed for flavor. Wash wheat, add to beef with spices. Stir until wheat is cooked. 1-2 tbsp. of margarine or butter gives extra flavor.
Mix sugar, salt, flour and cornstarch. Beat egg yolks and Pet milk. Stir until creamy. Add whole milk. Cook over low heat, stirring until thick. Add vanilla and coconut.
Cut steak in strips. Brown in butter. Remove from pan. Put onion and pepper in. Cook until tender. Add steak back in then add 1 bottle of sweet and sour sauce.
In large bowl beat egg whites until frothy. Mix in paprika, garlic salt and cayenne pepper; blend thoroughly. Add almonds; toss to coat evenly. Spread in single layer on lightly oiled baking sheet. Bake in 300° oven 20 to 25 minutes, stirring occasionally until lightly toasted. Loosen from pan and cool. Stor in airtight container. Makes 2 cups. Very good for the holidays.
Mix sugar, milk and butter in a large saucepan. Cook over medium heat to hard ball stage, stirring constantly. (Test in cold water.) Stir in dates and pecans. Roll in damp towel, chill and slice.
Cook and stir chicken in hot oil in large saucepan until browned. Add broth, water, vegetables, poultry seasoning and pepper. Bring to boil. Reduce heat; cover and simmer 5 minutes. Stir in rice and parsley; cover. Remove from heat. Let stand 5 minutes. Makes 6 servings. Recipe can be doubled.
Mix all ingredients together, except the French fried onions and paprika. Pour into a greased casserole dish. Cover with French fried onions and paprika. Bake at 350° for 30 minutes or until brown.
Mix ingredients together well and stuff celery pieces. Makes 6 servings. One stalk equals 1/2 meat and 1 vegetable.
Cream shortening and sugar well. Add 1 egg at a time; beat well. Dissolve soda in 3 tablespoons milk; add to creamed mixture. Add flour and juice to cream mixture, blending well. Mix 1 cup flour well with raisins and nuts. Pour batter over floured nuts and raisins; mix well. Drop by teaspoon onto greased cookie sheet. Bake at 350° for 12 to 15 minutes, or until brown.
Beat together egg whites, powdered sugar and oleo for 5 minutes. Pour into graham cracker crust. Cut the bananas lengthwise and lay on top of egg mixture. Drain the pineapple and place on top of bananas. Spread Cool Whip on top. Garnish with nuts, cherries and chocolate syrup. Refrigerate before eating.
Cut cabbage into serving wedges and layer with meat in a heavy casserole. Sprinkle each layer with a little salt and flour. Place cheesecloth bags of peppercorns on two opposite sides of casserole. Pour boiling water over meat and cabbage and bring to a boil. Skim off fat. Cover and let simmer on low heat until meat and cabbage are tender, shaking pot often, 2 to 3 hours. Serve with boiled potatoes, pickled beets and flat bread.
Cook 1 1/2 hours, stirring constantly to keep from sticking. Place in jars and seal. Can cook less time if thick enough.
Melt butter in saucepan. Add bread crumbs.	Combine all ingredients together in blender. Mix on high speed until mixture is	smooth. Top oysters with 1 tablespoon of mixture and broil for 3 and 4 minutes or until lightly browned or oysters are thoroughly heated.
Cook frozen veggies as directed; drain. Put in 2-quart casserole. Melt butter; stir in flour and seasonings until smooth and bubbly. Remove from heat. Stir in milk. Stir over low heat until thick. Sprinkle onion, pimiento and cheese over vegetables. Pour sauce over all. Sprinkle with crackers. Bake at 350° for 45 minutes.
Coat chicken with flour. Heat 3 tablespoons oil in a wide skillet over medium-high heat. Add chicken and cook, turning, until golden on all sides. Remove and set aside. Add remaining oil to drippings, along with garlic and onions. Reduce heat to medium and cook, stirring until golden. Stir in sugar and spices. Cook, stirring for 1 minute. Stir in vinegar and broth. Add chicken; cover, reduce heat and simmer until meat is cooked through. Season with salt and taste. Sprinkle with seeds. Serve over rice, with plain yogurt on side.
Saute the chopped celery, onion and green pepper in the butter. Use large kettle. Mix the flour, curry powder, powdered cloves, brown sugar, salt and pepper together until lumps disappear and then add to the kettle; stir in. Then add the Tabasco sauce, tomato juice, sherry or lemon juice. Bring to a boil. Stir constantly. Reduce heat and add seafood and parsley. Serve. Serves 4.
Slice rolls in half. Lay the top half aside. Layer cheese and ham. Replace tops. Melt butter. Stir in remaining ingredients. Divide butter mixture in half and drizzle over the top of each pan of rolls. Bake at 250° for 10 minutes.
Bring sugar and water to a boil. Add Jell-O. Let cool. Add pineapple juice, orange juice and lemon juice. Mix well and freeze. Thaw for 3 to 4 hours. Place in punch bowl. Add ginger ale. Serves 25 to 30 people.
Blend cream cheese and dressing mix. In a separate bowl, stir together artichokes, peppers and parsley. In a 3 cup bowl, lined with plastic wrap, alternate 4 layers of cheese and artichoke mixtures (makes 2 layers) beginning and ending with cheese mixture. Refrigerate at least 4 hours or overnight. Invert on plate before serving, remove plastic wrap and serve with crackers. Makes a very pretty appetizer!
Drain maraschino cherries. Make fondant by mixing thoroughly the softened margarine, Karo and powdered sugar. Cover each cherry with about 1 teaspoon fondant. Put on cookie sheet. Cool fondant balls in freezer, but do not let the cherries freeze. In double boiler, melt together the paraffin, chocolate chips and Baker's chocolate. Keep warm. Remove cherries from freezer and dip into chocolate sauce. Put on wax paper to harden.
Mix soup with milk. Cook noodles and peas. Mix noodles, peas, soup mixture and tuna in a 13 x 9 x 2-inch pan. Sprinkle bread crumbs and Parmesan cheese on top and bake at 350° for 30 to 45 minutes. Serves 6.
Cook beans in water. Season with salt and bacon drippings, ham or other seasoning meat. Cook for 1 1/2 to 2 hours. Add onion, garlic, celery and bay leaf. Continue to cook over low heat for 1/2 to 1 hour.
Soften cheese to room temperature. Whip together first 4 ingredients. Place wafers in bottom of cupcake papers. Fill 3/4 full with whipped mix. Bake at 375° for 20 minutes. Cool. Top with pie filling and store in refrigerator.
Chop and mix all vegetables. Put into large kettle to cook. Cover with V-8 juice and enough water to cover. Bring to boil; simmer 1 to 2 hours. Add salt and pepper to taste.
Cook first 4 ingredients to 310° or hard crack stage. Add butter, vanilla and peanuts. Cook until amber color and add soda and beat well. Spread as thin as possible with buttered knives. When cool, loosen and break into pieces. Secret to successful brittle is to work very fast to spread thin.
Mix jello with hot water to dissolve. Add cold water, sugar, pineapple juice and lemon juice. Pour into a large container and freeze. About 30 minutes before serving, remove from freezer. Pour frozen mixture into punch bowl. Add large bottles of ginger ale to mix and stir.
Make dressing. Halve shrimp horizontally and cook in 6 quarts boiling water with 3 tablespoons Crab Boil for 30 seconds or until they turn pink. Drain the shrimp; transfer them to a bowl and toss with 1/4 cup of the dressing while still warm. Chill the mixture, covered, for 1 hour. Trim the cauliflower and separate into flowerets. Cut the flowerets into smaller pieces, leaving 1-inch of the stem attached. In a large saucepan of boiling salted water, blanch the cauliflower for 1 minute; drain in colander and refresh under cold water. Transfer the cauliflower to a bowl; toss while still warm with 1/4 cup dressing and chill the mixture for one hour. Break off ends and remove strings from snow peas and blanch in boiling water for one minute. Drain in colander and refresh under cold running water. Toss with 2 tablespoons of dressing and chill the mixture, covered, for 1 hour. Trim and discard the coarse stems from watercress and in a large bowl, toss with shrimp, cauliflower and snow peas. Transfer salad to a large serving bowl and drizzle the remaining dressing over it.
In a small saucepan, stir 1/2 cup sugar, cornstarch and gelatin until well blended. Stir in water. Cook over high heat, stirring constantly, until mixture boils. Remove from heat. Pour half the hot sugar mixture into the eggs. Stir until well blended. Pour egg mixture into remaining hot sugar mixture; stir until blended. Reduce heat very low. Cook, stirring constantly, until mixture starts to bubble at edges. Remove from heat. Stir in lemonade. Cover and chill until firm (overnight). Blend remainder of sugar and berries. Garnish custard with berries.
Dissolve lemon gelatin in boiling pineapple juice and water. Pour over marshmallows and cream cheese. Beat with mixer. Whip the cream; add sugar and vanilla. Add to gelatin mixture. Fold in crushed pineapple and pour into 9 x 13-inch pan. Allow to set. Dissolve raspberry gelatin in two cups boiling water. Add berries; cool. Spoon over first layer. Refrigerate and let set. Serves 10 to 12.
Mix pineapple, pudding mix, and oranges together; fold in Cool Whip and marshmallows. Chill.
Combine in saucepan; bring to full boil. Boil for 2 to 3 minutes for icing, 3 to 4 minutes for candy. Beat until thick. Pour into buttered dish.
Crumble hamburger in large casserole dish. Combine soups with wire whisk and pour over meat. You do not have to stir, but I usually do to break my meat up in smaller pieces. Bake at 375° for approximately 45 minutes to 1 hour. Serve over noodles.
In a bowl, combine nuts and egg white. In a large bowl, combine sugar and spices. Toss nuts in the sugar mixture; spread out on a baking sheet. Bake in 325° oven for 20 minutes, shaking 3 or 4 times. Cool nuts and store in airtight container.
In large skillet at a medium heat, simmer oil, chopped mushrooms, garlic, parsley, lemon pepper, salt, basil and butter. Stir until mushrooms are golden and tender. Add wine and shortly after sprinkle flour. Mix well. Cook over low heat for five minutes. Add a splash of wine. Serve over linguini cooked according to package. This is also delicious over tender veal.
Dissolve Jell-O in 6 cups boiling water. Mix lemonade according to directions on can. (Might be better to reduce water by 1/2 cup for each can lemonade.) Add to Jell-O and stir thoroughly. Pour over the ice in punch bowl. Just before serving, add ginger ale. Freeze ice in molds ahead of time, any shape molds you desire for the occasion.
Melt shortening in a saucepan. Add onion and beef; brown slightly. Add seasonings, tomato soup and kidney beans. Cook slowly for about 30 minutes, stirring occasionally. Serve hot with crisp crackers and relishes.
Combine sugar, sour cream and butter in a heavy saucepan. Bring to boil (rolling boil), stirring constantly. Boil for 5 minutes over medium heat or until 234° on candy thermometer. Stir constantly to prevent scorching. Remove from heat. Add remaining ingredients; beat until well blended. Pour into greased 8 or 9-inch pan. Cool at room temperature. Cut into squares.
Cook onions, squash and cloves in broth until soft. Pour mixture into blender or food processor. Add curry and cream. Blend 2 to 3 minutes. Serve sprinkled with parsley. May be prepared early in day and reheated. Serve hot or cold.
In a large saucepan, mix the 2 different kinds of soup, green chilies, chicken and sour cream together. It will be thick, so you will need to add a little of the broth from the chicken to make it the right consistency, not runny, but not like paste, but in between.
Mix together the above ingredients in the order listed. Pour into 9 x 13 greased pan. Bake at 350 degrees for 30-35 minutes.
Combine all ingredients except the eggs. Place on a nest of lettuce. Chill before serving. Garnish with wedges of hard-boiled eggs.
Mix first 5 ingredients together well, then add the sugar and vinegar. Let set for 1 hour put in jars or plastic containers and refrigerate.
Cook rice according to directions. Add soup, cheese, shrimp and mushrooms. Mix and heat in 350° oven for 25 to 30 minutes. Save some of grated cheese, sprinkle on top the last 5 minutes of baking.
Mix first 5 ingredients. Spread half of mixture in baking dish, layer sliced cheese on top of corn mixture. Repeat layers.
Place cucumbers in a crock and add pickling lime and enough water to cover cucumbers. Let stand 24 hours. Drain and soak 2 hours in clear cold ice water. Drain. Mix vinegar, red food coloring and enough water (in pan) to cover cucumbers. Simmer for 2 hours. Drain.
Mix flour, sugar, margarine and cream of tartar together like pie crumbs, keeping 1/2 cup for topping. Add remaining ingredients. Mix until well blended. Pour into 2 pans. Bake at 350° for 30 to 35 minutes, depending on depth of pans.
Cream together butter and sugar; add eggs and molasses and beat well. Add sifted dry ingredients, alternately with milk. Drop from teaspoon onto greased cookie sheet. Bake at 350° for 15 minutes. Makes about 6 dozen.
Mince garlic and parsley together; add to this grated cheese, salt and	pepper	to taste. On each slice of steak spread mixture. Add strips of meat fat if desired. Roll each slice and	secure	with toothpicks. Brown in pan. Add to tomato sauce and let simmer until sauce is done. When tomato sauce is not being used, add chopped onion and white wine to Braciola; simmer until tender.
Cook bacon; drain and crumble. Saute onion (in bacon fat, if desired). Combine all ingredients. Top with Parmesan cheese. Bake at 350° for 1 hour. Serves 10.
Melt chocolate in upper part of double boiler. Add salt and nuts and drop from tip of a tsp. onto waxed paper. Set aside to harden.
Beat the egg whites stiff and add the sugar, vanilla and almond extracts, baking powder and chopped nuts. Fold in the crushed Ritz crackers. Bake in a well-greased 9-inch pie pan for 30 minutes at 300°. Top with ice cream or whipped cream.
Boil potatoes until tender and drain. Put in a greased baking dish. Mix mushroom soup, cheese, pimento, salt and milk together. Pour over potatoes and bake at 350° for 35 minutes.
Melt butter in sauce pan. Cool. Then beat eggs well. Add sugar and butter. Mix well. Add flour, coconut and milk, stirring until mixed well. Pour into two 9 inch pie plates. Crust forms during baking. Bake at 350° for 35 minutes.
Cut lemons; discard seeds. In a large bowl, press with a wooden meat tenderizer or mallet. Add sugar, water and mashed maraschino cherries. Add ice. Makes 8 servings.
Place 1 tablespoon soda in milk and 1 in molasses. Cream shortening and sugar. Add 1 egg at a time. Add molasses and milk. Mix alternately with flour, about 6 cups. Put in refrigerator for 1 hour and roll out. Bake at 350° for approximately 10 minutes. Frost with powdered sugar and add orange flavoring.
Preheat oven to hot 450°. Melt butter and cook garlic for 2 minutes. Toss potatoes with garlic butter, salt, pepper and onions. Pour onto heavy cookie sheets, leaving room around each piece, to allow heat to cook evenly. Roast, turning after 15 minutes, until all sides are crisp and golden brown, about 45 minutes.
Combine in medium bowl with wire whisk the soups and soup mix. On a large sheet of heavy-duty aluminum foil, pour 1/2 of the soup mixture; place meat on top. Spread the meat with remaining soup mixture. Wrap the meat tightly. Bake the roast at 350° for 3 1/2 to 4 hours. Remove the gravy to a saucepan; add 2 tablespoons sour cream, if desired, and serve over sliced meat.
Combine cream cheese and sour cream. Add mashed potatoes gradually. Put in casserole and add butter on top. Refrigerate. Heat in 350° oven for about 1 hour when needed.
In large bowl, mix thoroughly 1/2 cup soup, beef, bread crumbs, onion, Worcestershire sauce, egg and pepper. In baking dish, shape meat into loaf. Bake at 350° for 1 1/2 hours.
Cook sausage and drain well. Cool completely. Mix cheese, biscuit mix and water. Add sausage and mix with fork until blended. Roll into 1-inch balls. Place on ungreased cookie sheet. Bake in 400° oven for 10 minutes. Puffs can be made ahead and frozen after baking. Reheat in 375° oven.
Mix all ingredients together. Pour in greased pie dish. Bake 30 to 40 minutes at 325°. Makes 2 small or 1 large pie.
Cook chicken and remove from bones. Place in a casserole dish. Mix in sour cream and cream of chicken soup. Crush Ritz crackers and moisten with the butter. Place on top of chicken and sprinkle with poppy seed. Bake at 350° for 30 to 45 minutes.
Melt stick of margarine on bottom of 9 x 13 baking dish. Mix sugar, flour, milk, baking powder and salt; pour over margarine. Spread peach mixture on top of batter mixture. Bake at 350° for 1 hour or until crust is golden brown.
Drain fruit juices, then add 1 cup of the juice with the pudding. Then add lemon juice. Fold into fruit.
Preheat oven to 350°. In large bowl, combine eggs, cottage cheese, flour and bouillon. Add squash; mix well. Turn into greased 12 x 7-inch baking dish. Top with Cheddar cheese and bacon. Bake 20 to 25 minutes. Let stand 5 minutes before serving.
Combine and mix the eggs and salt with mixer or wire whip until smooth. Gradually add flour alternately with milk. Beat until smooth. Add the butter. Brush oil very lightly on skillet every 4th crepe. Use 1-ounce ladle. Turn to smooth over very thin; brown, turn and brown.
Add all ingredients except the icing. When mixed well, stir in the icing. Put in Bundt pan. Bake at 350° for 45 minutes.
*Mixture of 1/2 teaspoon each: dried parsley, basil and garlic powder.
Mix cake mix according to instructions on the box. Add the remaining ingredients. Pour into large cake pan. Bake at 350° for 45 to 50 minutes.
Heat butter; saute onions or shallots for 4 minutes. Sprinkle chicken with salt and pepper. Remove onions and saute chicken until lightly browned and cooked through. Remove coated chicken. Return onions to pan. Stir in sour cream and dill until hot. Arrange chicken on platter. Pour cream mix over. Garnish with fresh dill.
Heat oven to 450°. Have a baking sheet ready. In a small bowl, mix bread crumbs, cheese, onion, parsley, basil and cloves. Stir in butter with a fork until mixture is evenly moistened. Tear off four 12-inch squares of foil. Lightly coat 1 side with vegetable spray or oil. Place a fish steak on each. Drizzle with oil. Sprinkle with salt and pepper. Top with prepared crumb mixture. Spoon wine around each fish steak. Fold foil and seal edges securely. Arrange packets on ungreased baking sheet. Bake 8 minutes or until done. Garnish with lemon slices. Serve with parslied noodles sprinkled with grated lemon peel, sliced tomatoes and red onions and mixed fruit compote.
Mix together soups and rice and put in baking dish. Save 2 or 3 spoonfuls to spread over top of chicken. Push chicken down in mixture and spoon remaining rice mixture over top. Some water may need to be added to soup mixture to keep from getting dry. Cover with foil and bake 1 1/2 to 2 hours at 350°. Serves 4.
Soften ice cream. When this is done, spread in crust. Freeze until firm. Spread caramel over top. Next put nuts on top. Cover with Cool Whip. Freeze for 4 hours. Very good and easy.
Drain all canned items. Mix all vegetables together gently. Mix the vinegar and sugar; pour over vegetables. Chill. Best prepared 24 hours in advance.
Wash clams thoroughly. Place quahogs in pot with 1/2 cup water. Cover tightly and steam until clams open. Repeat process with cherrystones. Remove clams from shells and chop coarsely. Reserve broth in separate container. In the same pot, add clarified butter and garlic. Saute 2 to 3 minutes. Add onion, celery and spices. Saute until onion is translucent. Add flour to make roux, stirring constantly. Cook over low heat for 5 minutes (don't brown). Slowly add clam juice (fresh and bottled), stirring constantly to avoid lumps. Simmer for 10 minutes (the soup will be very thick, so be careful not to burn). Add potatoes and cook until tender. Add cream and clams; bring back to a boil. Season to taste. Serves 10.
Cream sugar, eggs and shortening. Add milk and dry ingredients. Stir well. Mix in vanilla.
Brown meat; add onions, celery and green pepper. Cook noodles until almost done; drain. Mix all ingredients together and pour into a 2-quart baking dish. Top with seasoned bread crumbs. Bake at 325° for 1 hour. When done, add parsley on top. Serves 6.
Bring milk to a boil in saucepan and set aside to cool (but not cold). While milk is cooling, cream together in bowl, margarine, Crisco shortening, granulated sugar and vanilla. Add milk to this and beat and beat and beat and beat. It may look like it won't work, but it will come together. Beat until you get the thickness of a creamy frosting.
Combine chocolate, Marshmallow Creme, peanut butter and vanilla; set aside. Butter sides of heavy 2-quart saucepan. Combine sugar and apple juice. Cook and stir over medium heat until sugar dissolves and mixture boils. Cook until soft-ball stage (240° on candy thermometer), stirring often. Remove from heat; quickly add the chocolate mixture. Stir just until blended. Pour into buttered 9 x 9 x 2-inch pan. Top with chopped peanuts, if desired. Cut when firm. Makes about 40 pieces.
Cut chicken up in small pieces. Mix chicken broth, soup, onion and stuffing together. Save croutons. Put into a 9 x 13-inch pan. Sprinkle the croutons on top. Then put 1/2 cup chicken broth on top. Bake at 350° for 45 minutes.
Put spaghetti in the bottom of a large pan. Mix all the other ingredients (except the black olives) together and pour over spaghetti. Top with black olives. Cook at 350° for 1 hour. Serves 10 to 12.
Cream the shortening, sugar and molasses. Add eggs and blend well. Combine remaining ingredients and beat into mixture. Roll 1/4 inch thick and cut out. (These do better if dough is chilled for a short time.) Bake on greased cookie sheet at 350° for 8 to 10 minutes. Cool and decorate as desired.
Combine cauliflower, carrots, pepper rings, and bell pepper in a bowl. In a small saucepan, add sugar, vinegar, mustard seeds, peppercorns and heat over a low heat until sugar is dissolved. Pour marinade over vegetables and refrigerate, stirring occasionally for at least 24 hours. Drain and serve. Makes 1 quart.
Combine ingredients. Pour into graham cracker crusts. Makes two pies. Chill before serving.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. In medium bowl, stir strawberries, eggs and oil. In a large bowl, combine dry ingredients. Add berry mixture to dry ingredients and mix just until blended. Pour into pans. Bake 1 hour or until tests done. Makes 2 loaves.