HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook water, sugar, cornstarch and food coloring until it comes to boil. Add Jell-O; cool. Pour in baked pie shell with fresh strawberries. Let cool for 5 to 6 hours.
Position rack in center of oven, preheat to 425 degrees. Combine 2 tablespoons sugar, chili powder, salt. Rub this mixture over pork loin. Place on rack in shallow roasting pan. Roast 20 minutes. Reduce temperature to 375 degrees, bake 1 hour and 15 minutes or until done. Let stand 10 minutes before carving. Meanwhile, coat jellyroll pan with cooking spray, in pan toss apples, onion with tablespoon vinegar, oil, cinnamon and remaining sugar. Place in oven 30 minutes before pork is done. Cook until golden, stirring every 10 minutes. In pot over high heat, combine juice, broth, thyme, and remaining vinegar. Cover, bring to boil and uncover, bring to boil 30 more minutes. Transfer pork and apples to platter. Add pan drippings to juice mixture, whisk in butter, pour over meat.
Simmer raisins and water 20 to 30 minutes. Drain raisin liquid and add enough water to make 1/2 cup. Cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend dry ingredients and stir in. Add oats, raisins and nuts. Bake 8 to 10 minutes at 350°, until lightly browned.
Wash cucumbers thoroughly. Cover with boiling water. Let stand 24 hours and drain well. Repeat each day for 4 days, using fresh boiling water each day. On the 5th day, cut cucumbers into desired pieces. Combine sugar, salt, vinegar and spices. Bring to a boil and pour over cucumbers. Let stand 24 hours. Drain well. Bring same syrup to a boil and cover cucumbers. Repeat on 6th day. On 7th day, drain and again bring syrup to a boil. Add cucumbers; bring to a boiling point and put into hot, sterilized jars and seal. First few days they look like they will spoil, but they will become very crisp.
Brown ground beef in skillet. Remove fat as desired. Add water, vegetables and other ingredients. Bring to a boil. Turn to low heat. Simmer for 30 to 45 minutes or until tasty.
In bottom of a 9 x 13-inch pan, pour melted butter. Add other ingredients, one by one. Sprinkle crumbs over melted butter, nuts over crumbs, chocolate over nuts, coconut over chocolate and condensed milk over top. Bake 25 minutes at 350° or until lightly brown. Cool 15 minutes before cutting into bars.
Put all together; stir over low-medium heat until it boils. Cook for 5 minutes. Set off; beat.
Cook rhubarb until tender. Add strawberries, sugar and flour and mix well. Pour into crust. Cover with top crust and fold over bottom crust. Dot with margarine and sprinkle lightly with sugar. Bake at 400° for 30 minutes.
Cream oleo and shortening. Add sugars and egg, then add dry ingredients. Roll in small balls. Dip in water, then in sugar and place on ungreased cookie pan. Press down in center with thumb. Bake at 350° for 10 to 12 minutes.
Put one piece of cheese on each piece of bread. Then add chiles and close sandwich. Wrap with aluminum foil; heat in 350° oven for 6 to 8 minutes or until cheese melts.
Dump all together; do not drain beans,	etc. Simmer on low for 2 hours. Top bowls with cheese, chips, etc. whatever you desire.
Sift together first 3 ingredients. Cream butter and peanut butter together. Gradually add sugar and mix well. Add unbeaten egg and vanilla. Blend in dry ingredients gradually; mix thoroughly. Shape into balls, using a round teaspoon for each. Roll in sugar and place on greased baking sheet. Bake at 375° for 8 minutes. Remove from oven and press kiss firmly into cookies. Bake 2 to 5 minutes longer.
Combine sugar and cocoa. Add eggs, milk, vanilla, melted margarine, pecans and coconut; mix well. Pour into 2 unbaked pie shells. Bake at 350° for 35 minutes.
Cook celery pieces in boiling water until slightly tender. Drain thoroughly. Pour into mixing bowl. Mix with remaining ingredients. Pour into buttered 1-quart casserole dish. Top with 1/2 cup soft bread crumbs, 1/4 cup slivered almonds tossed in 2 tablespoons melted butter. Bake at 350° for 30 minutes.
Mix mayonnaise and sugar. Combine mayonnaise mixture with broccoli flowerets, onion and cheese. Sprinkle bacon on top; let sit overnight before serving.
Heat oven to 350°. Cut butter into cake mix (dry) until crumbly. Mix in coconut. Pat mixture lightly in ungreased baking pan (13 x 9 x 2-inch), building up slight edges. Bake 10 minutes. Arrange apple slices on warm crust. Mix sugar and cinnamon. Sprinkle on apples.
Cover vegetables with salt and let stand for 1 hour. Do not drain. In a bowl, combine sugar, vinegar, celery seed and mustard seed; stir until sugar is dissolved. Add mixture to vegetables and stir. Will keep for several weeks in a Tupperware container.
Mix sugar and water together and boil for 5 minutes; set aside to cool. Mix other ingredients together and pour into cooled sugar water (except the 7-Up). Put in freezer until slushy. Add 7-Up and serve. This may not serve 50 people because it's so good they will want more than 1 serving.
Mix mayonnaise, sour cream, lemon juice and parsley; add chili sauce, green onion and Worcestershire sauce. Makes 1 cup.
Slice yams 1/2-inch thick. Combine with pineapple, butter, sugar and cinnamon in a 2-quart casserole. Microwave at High for 4 minutes. Stir. Combine 1/2 cup chopped pecans and a 1/4 cup light brown sugar. Sprinkle on top and microwave at High for 2 to 4 minutes. If dish is not hot or topping has not melted after 2 minutes, rotate dish 1/4 turn before continuing to microwave.
Mix well, oil, sugar and eggs. Sift together flour, soda, salt and cinnamon. Add to liquid. Mix. Add carrots and pecans. Bake 1 hour at 350°.
Mix ingredients in order given. Bake at 350° for 30 to 35 minutes.
Brown and drain beef. Add other ingredients, except cheese. Spoon onto buns and top with cheese. Wrap each individually in foil and bake at 350° until the cheese melts (5 to 10 minutes).
Blend the butter, brown sugar and vanilla until light and fluffy. Beat in egg. Stir in raisins and pecans. Resift the sifted flour with the baking powder and salt into raisin mixture. Blend thoroughly. Turn into greased and floured 8 or 9-inch square pan. Spread dough evenly. Bake in a 350° oven for 25 to 30 minutes. Remove from oven; let stand in pan 10 minutes. Turn out and cut into squares.
Mix salad dressing, mustard, pickle relish, eggs, celery, onion and potatoes.
Wash squash well. Cut through the middle. Scoop out pulp. Trim bottom of each cup just enough so that it will set upright. Melt margarine. Coat inside of squash with it. Add applesauce and sprinkle with nutmeg. Place in baking dish and cover. Bake at 350° for 30 to 45 minutes until squash is tender. Serves 4 people.
Cream butter, sugar and Crisco. Add all eggs, slightly beaten. Add flour and milk (starting and ending with flour). Add flavoring and baking powder. Bake at 325° for 1 1/2 hours in tube cake pan.
Dissolve jello in boiling water. Add applesauce and bananas; mix well and refrigerate. Serve with whipped cream.
Boil water, sugar and cornstarch until clear. Add peach jello. Cook until thick; cool. Add fruit. Pour into graham cracker crust and chill.
Mix dry cake mix with 1 egg and 1/3 cup oil until crumbly. Save 1 cup oil for top. Pat remaining mixture lightly in an ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°.
Juice the lemons and grate the rinds; discard the rest of the lemons.
Saute pork chops in large Teflon skillet (medium hot pan, so no fat needed). Brown on both sides. Combine in bowl the applesauce, wine, raisins, onion, lemon rind, curry and ginger; pour over pork chops in skillet. Cover; turn heat low. Cook for 45 minutes, or until tender. Remove meat; reduce sauce. Cook for 10 minutes. Serves 6.
Mix the first 4 ingredients together in a bowl first, then add the last 3 ingredients and knead. Roll out pie shell.
Cook beef, garlic, onion and green pepper in a heavy skillet over medium-high heat, stirring frequently to break up meat. Cook until onion is soft and meat has lost its pink color. Add remaining ingredients. Bring to a boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently.
Melt caramels and canned milk in double boiler over low heat. Add pecans. Drop by teaspoonfuls on cookie sheet sprayed well with Pam. Refrigerate at least 1 hour; can leave overnight. Dip in melted chocolate.
Preheat oven to 350°. With an electric mixer, mix margarine, brown sugar, white sugar, salad oil, egg and vanilla. In a separate bowl, sift together the salt, baking soda, cream of tartar and flour. Once the margarine-sugar mixture is mixed and creamy, add the sifted dry ingredients using a large spoon to mix together. With a teaspoon, drop dough onto cookie sheet and bake for 12 minutes.
Note: Be careful not to kill yeast with water hotter than 115°. If in doubt, use a thermometer to check.
Brown ground beef and onion. Drain off any fat drippings. Cook bacon. Crumble and add to meat mixture. Slightly drain pork and beans and add to meat mixture. Add catsup, mustard and brown sugar. Simmer, uncovered. Mixture will candy in approximately 20 minutes.
Brown hamburger and onion. Add tomato paste, corn, chili powder and oil. Cook until hot, boiling. Add rice and cover for 5 minutes or until rice is done.
Prepare cake by cutting in half, using horizontal cut at mid-range, thereby, creating 2 layers of cake. Combine in medium mixing bowl, Cool Whip and well drained pineapple chunks. Frost cake layers, as a 2-layer cake, with mixture accordingly. Refrigerate until served.
Sift sugar into a large pan (dishpan size). Add softened butter and condensed milk to sugar. When thoroughly mixed, add vanilla, nuts and coconut. Shape into balls and chill in refrigerator.
Heat oven to 350°. Crush tortilla chips and layer in a 9 x 13-inch pan. Top with chicken. Mix soup, chiles and sour cream; pour over chicken. Top with cheese. Bake 30 minutes. Daddy's favorite!
Separate cauliflower into flowerets and cook in a small amount of unsalted boiling water for 6 to 8 minutes. Drain well and place with peas in a greased 2-quart casserole. Set aside. Saute almonds and curry powder in 1 tablespoon butter. Cook, stirring constantly, until almonds are browned. Set aside. Combine remaining 2 tablespoons butter and flour in heavy saucepan and stir until smooth. Gradually stir in sour cream. Cook over low heat, stirring constantly, until well heated. Stir in salt and pepper. Pour over cauliflower mixture. Sprinkle almonds on top. Let stand for 30 minutes, then bake uncovered at 350° for 30 minutes. Serves 8.
Combine sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture alternately with milk, beating well after each addition. Stir in flavoring. Pour batter into well-greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until cake tests done. Cool in pan 10 minutes. Turn out on wire rack to cool completely.
Mix first three ingredients. Press into a 9 X 13 X 2 inch baking dish. Bake at 350 for 15 minutes. Cool.
Dip cutlets in egg and then bread crumbs. Fry cutlets to a light golden brown. Mix the 2 cans of soup with 1 can of milk and mix in blender. Arrange cutlets in a casserole dish. Cover with soup mixture and bake at 350° for 1 hour.
Boil chicken and debone. Place chicken in bottom of a 9 x 13 dish. Mix soups, butter and sour cream. Pour over chicken. Sprinkle Stove Top crumbs over soup mixture, then sprinkle seasoning packet over crumbs. Pour broth over all; cover and bake 40 minutes at 350 degrees. Uncover and bake 20 minutes longer.
Preheat the oven to 375°. Spread the nuts in a single layer in a small cake pan or a roasting pan. Toast the nuts in the oven for 10 minutes. Test a nut for doneness by rubbing it in a clean kitchen towel; the skin should come off easily. When the nuts are done, wrap them in the towel and rub off their skin. Let the nuts cool to room temperature. Put the nuts, brown sugar and butter into a food processor or a blender and process them just until the nuts are coarsely chopped. Set the mixture aside. Preheat the broiler. Peel the pears, then halve them lengthwise and core them, rubbing them with the lemon half as you work to prevent discoloration. Arrange the pear halves, cored side up, in a large, shallow baking dish. Moisten the pears with the lemon juice and sprinkle the filbert mixture over them. Broil the pears until the topping browns and bubbles, about two minutes.
Brown hamburger and 1/2 of onion. Add remaining ingredients. Simmer.
Blanch broccoli in boiling water; drain. Mix mushroom soup, mayo, cheese and onion with broccoli. Crush Ritz crackers and saute with butter. Sprinkle crackers on top. Bake at 350° for 30 minutes.
Mix beef, chopped onion and chilies. Shape mixture into 8 thin patties. Top centers of 4 patties with mushrooms. Top each with 2 slices cheese. Place remaining patties on top; pinch edges to seal securely. Place patties on rack in broiler pan. Set oven control to broil. Broil patties with tops 4 to 6 inches from heat 14 to 16 minutes, turning once, until beef is no longer pink in center and juice is clear. Serve on rolls with taco sauce and sliced onions.
Dissolve jello in hot water. Add lemon juice and cold water. When about half congealed, add pineapple, bananas, marshmallows and apples. Chill until cold and add topping. Combine flour, sugar, egg and pineapple juice. Cook until thick and add butter. Cool completely. Add Cool Whip. This is very good.
In casserole dish, pour and spread sour cream. Make 2nd layer with salsa. Sprinkle Mexican cheese on top. Put jalapeno peppers on top (optional). Serve with nacho chips.
Mix sour cream and French onion dip together. Stir in taco mix. Then shred up lettuce and cover the top with it. Then dice up the tomato and cover the lettuce with it. Then cover the whole thing with the shredded cheese. Serve with nacho chips.
Cream margarine in a large bowl. Add 1/2 cup sugar, beating until light and fluffy (about 5 minutes). Add egg, egg white and vanilla. Beat until well blended. Sift together flour, baking powder and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture.
Mix the 2 ingredients together and use on bread for sandwiches or use as dip for potato chips.
Roll the dough. Put peanut butter in the dough. You put them in circles. You put them in the oven. You start baking them for 4 minutes on 1 degree. You know they're ready if they are the color you put them in to be. When you take them out, you put chocolate chip things in them. Then you eat them. You just eat them with your hands.
Season pork chops and brown in skillet; remove to baking dish. In skillet, add butter, onions and celery and saute. Add bread and seasoning and stir constantly to brown or toast bread. Remove stuffing to bowl; cool slightly and add water to moisten. Place carrots and potatoes around chops. Make dressing into balls and place one on each chop. Combine soup and 1/2 cup of water and pour over everything. Lay a piece of aluminum foil over top of baking dish. Bake at 350° for 1 hour. Remove foil and bake 15 minutes more.
Brown sausage and drain. Add cheese and stir until melted. Add Worcestershire sauce and garlic salt. Spoon onto deli miniature bread slices. Toast under broiler for just a minute or two. Serve warm.
Combine cheese, mayonnaise, crabmeat, onions, salt and pepper. Toast muffins. Spread mixture onto muffins. Broil until the cheese is bubbly. Serve hot. These may also be made ahead and frozen. Let them stand at room temperature for 30 minutes before broiling.
Mix cake mix, eggs, food coloring, shortening, milk, vinegar and cocoa in a large mixing bowl. Blend together, then beat 2 minutes. Pour into greased and floured layer pans. Bake for 30 to 35 minutes, or until done, at 350°.
Mix all ingredients except paprika. Place ingredients in a 9 x 13 x 2-inch casserole dish and sprinkle paprika on top. Bake at 350° for an hour.
Grind onions, peppers and tomatoes. Sprinkle top with salt. Let rest overnight. Drain in A.M. Add sugar, vinegar and spice bag. Cook slowly until all vegetables are done. When done, put in hot jars and seal. Makes approximately 14 quarts.
Saute onion, celery and green pepper in 2 tablespoons margarine. Add corn, green beans, soup, sour cream and cheese. Mix well. Mix together oleo and crackers. Put 1/2 of cracker mixture in bottom of casserole dish. Add vegetable mixture and top with remaining cracker mixture. Bake at 350° for 45 minutes. Serve hot.
Mix all ingredients together well. Spread on party thin-sliced rye bread. Place on cookie sheet and heat in 350° oven for about 15 minutes.
Beat eggs well. Add sugar and seasonings, then vinegar. Cook in double boiler, stirring all the time, until about the thickness of rich cream. Take from the fire and beat in cream.
Cook vegetables to your liking. Combine crackers with melted butter (should be crumbly). Put vegetables in baking dish; cover with layer of cheese slices. Top with cracker mixture. Bake at 350° for approximately 15 minutes.
Preheat oven to 375°. Sift together flour, baking soda and salt. Set aside. Thoroughly mix butter, sugars, eggs and vanilla extract. Stir in dry ingredients. (For a softer, rounder cookie, add 1/2 cup more flour.) Add nuts and chocolate pieces. Drop dough by rounded teaspoonfuls 2-inches apart onto an ungreased baking sheet. Bake 8 to 10 minutes or until light brown. Serve with a glass of good Wisconsin dairy milk to the "hurrahs" of everyone.
Blend ice cream, pudding mix and milk; allow to set 15 minutes. Layer cubes of cake, pudding mix and jello mix. Repeat. Top with Cool Whip.
Beat egg white until foamy; brush over the bottom and sides of pastry. In a small bowl, combine flour and sugars; cut in margarine until mixture resembles fine crumbs. Sprinkle two-thirds into the bottom of the pastry; top with peaches. Sprinkle with remaining crumbs. Bake at 375° for 40 to 45 minutes. Makes 6 to 8 servings.
Combine tuna, cheese, eggs, mayonnaise, relish, onion and salt. Mix well. Spoon into rolls which have been buttered and toasted. Wrap each in foil. Bake 10 minutes in 400° oven.
Mix all ingredients together. Pour into greased baking pan. Bake at 350° for 20 minutes. Do not overbake.
Place chicken in large Ziploc bag. Add remaining ingredients to taste (enough to cover chicken). Marinate for not less than 3 hours (24 hours would be better), turning sealed bag frequently. Cook on grill.
Preheat oven to 200 degrees. Combine oil, dressing and seasonings and mix well. Pour over crackers and stir together well to be sure all crackers are covered. Pour into a low pan (broiler pan or cookie sheet) and place in oven 20 minutes, stirring after about 10 minutes. If you prefer your crackers with less seasoning, decrease crackers to 2 bags, oil to 1 cup, dill weed and garlic power to 1 tsp., salad dressing mix to one package, and lemon pepper to 1/2 teaspoon.
Make sure that all fruit is completely ripe but not over ripe. Remove grapes from the stem and wash good; dry with paper towels; put into baggies and refrigerate. Cut the honeydew melon and remove seeds. Cut into 1 1/2 inch slices, remove rind making sure you get anything that is not tender and sweet; then cut into bite size pieces. Put into baggies and refrigerate. Do the same with the cantaloupe. Squeeze lemon juice into water in a small bowl. Peel, core and cut apples into large bite size pieces, dip them into the lemon water as you work. (This will keep them from turning brown.) Dry on paper towels, put into baggies and refrigerate. Do the same with the peaches or nectarines. Cut watermelon and remove the heart of it, cutting into large bite size pieces. Make sure that you do not get any seed in with what goes into the salad. Put into baggie and refrigerate. Wash and dry strawberries very carefully. Make sure they are completely dry before putting into baggies with a paper towel in with them and refrigerating. This can all be done a day ahead of time.
Cream brown sugar, white sugar and shortening. Add eggs and mix. Stir in vanilla. Sift together and add flour, soda and cream of tartar. Stir in nuts. Form rolls; cover and refrigerate overnight. Slice and bake in 400° oven for about 7 minutes.
Grease and flour two loaf pans. Thoroughly stir together flour, baking soda and salt. In the large bowl of electric mixer beat together at medium speed oil, sugar, eggs and vanilla until combined. Gradually add flour mixture until smooth. Fold in apples and nuts. Turn into prepared pans. Bake until a cake tester inserted in center comes out clean, about 1 hour. Bake at 350°.
Beat shortening until fluffy, then gradually beat in sugar. Next, beat in eggs, one at a time, then vanilla. Sift dry ingredients together. Beat into creamed mixture alternately a little at a time with milk. Bake in greased tube pan for 1 hour or until toothpick comes out dry. Bake at 350°. Cool on rack for 10 minutes, then turn out on rack to cool completely, then frost.
Mix soda with buttermilk and set aside. Sift flour and sugar together in large bowl. Place into a saucepan the oleo, chocolate and water; bring to a boil and pour over flour and sugar, mixing well. Add buttermilk-soda mixture and eggs. Mix well and pour into a well-greased and floured 16 x 11-inch pan. Bake at 400° for 30 minutes or until a straw inserted comes out clean. Start cooking icing 5 minutes before cake is done. Pour over cake while it is still warm.
Trim okra without cutting pod; pack in sterile jars, placing 2 heads of dill, 1 or 2 pods of garlic and a small hot pepper on top. Combine vinegar, water and salt and heat to boiling. Pour over okra and seal while hot. Wait one month before using. Makes 5 to 6 pints.
Preheat oven to 250°. Melt butter in large pan. Stir into melted butter the Worcestershire, garlic, celery salt, Season-All and onion salt. Mix. Add remaining ingredients. Cook 1 hour in oven. Stir good every 10 minutes.
Cream margarine and sugars until light and fluffy. Blend in eggs and vanilla. Add combined flour and baking soda. Mix well. Stir in oats, chocolate chips and nuts. Spread into well-greased 13 x 9-inch pan. Bake at 375° for 25 to 30 minutes or until a golden brown. Cool. Cut into squares.
Heat first 4 ingredients until dissolved. Bring to a rolling boil; cook for 1 minute. Set off heat; add vanilla and beat until right consistency to spread. If it becomes too thick for spreading, add small amount of milk, being careful not to add too much at a time.
Cream sugar, eggs and shortening. Add mashed pumpkin and fest of ingredients. Grease pan and pour mixture into loaf pan. Bake 45 minutes at 325°.
Put all ingredients in a large casserole. Lay strips of raw bacon or cut into pieces on top. Cover and bake at 350° for 45 minutes to an hour.
Beat about 2 or 3 minutes and add 3/4 cup coconut. Butter pie pan; pour in mix and bake at 350° for about 45 minutes.
Preheat oven to 375°. In a medium skillet, brown beef, onion, bell pepper and garlic. Drain. Add tomato sauce. Cover and simmer 10 minutes on low heat. In a small bowl, combine cream cheese and sour cream.
In a Dutch oven, brown ground beef; drain. Add water, tomatoes and rest of ingredients. Bring to a boil; reduce heat, cover and simmer for 45 minutes. Add pasta; cover and simmer for 15 to 20 minutes until pasta is tender.
Heat oven to 350°. Melt butter in pan (13 x 9-inch). Sprinkle brown sugar evenly over butter. Arrange peach slices over sugar mixture. Prepare cake mix as directed on package. Pour batter evenly over fruit. Bake 45 to 55 minutes.
Mix by hand; let sit for 10 minutes. Grease 9 x 9-inch pan. Bake at 350° uncovered for 50 to 55 minutes.
Beat eggs 5 minutes. Add sugar, pumpkin, vanilla and lemon juice. Sift dry ingredients and add to egg mixture. Pour into greased jelly roll pan. Add 1 cup of nuts on top of batter. Bake at 375° for 15 minutes. Flip out on towel that has been sprinkled with 10x sugar. Roll up towel and all while still warm.
Combine ingredients. Place in greased 9 x 13-inch pan. Makes a crisp dressing.