HumbleIntelligence/food-ner-1-Million huggingface dataset:
For best results, save the water that was used to boil the tenderloin in and use it for a base (no salt is needed then). Cook potatoes and carrots in stock (or water) until just tender; do not drain. Cut pork tenderloin into small pieces and render over low heat in a medium saucepan. Add onions and celery and saute 3 minutes. Blend flour evenly into this mixture. Add tomatoes gradually, stirring to keep smooth. Add mixture to potatoes and carrots. Add clams, clam broth and seasonings. Heat to boiling. Freezes great too!
Mix all drained and cut-up ingredients together with mayonnaise. Best if refrigerated 1 hour before serving to allow flavors to blend.
Pop the popcorn and spread in very large sheet cake pan. Mix remaining ingredients well. Cook over medium heat and boil for 5 minutes, stirring often. Remove mixture from stove and stir in 1/2 teaspoon soda. Mix well and pour over corn. Put in 200° oven for 1 hour. Stir every 15 minutes. Cool well and store in airtight container.
Preheat oven to 350°. Grease 9 x 5-inch loaf pan. In large bowl, mix flour, oats, baking powder and salt. In medium bowl, beat egg, honey and milk with rotary beater. Pour egg mixture into oat mixture, stirring just until moistened. Spread batter in pan. Bake 1 hour and 15 minutes, until crusty and cake tester comes out clean. Turn loaf out on wire rack. Brush top with melted butter.
Combine sugar, milk, salt and margarine. After coming to a rolling boil, boil slowly for 10 minutes. Turn off heat. Add chocolate morsels and vanilla. Beat with electric mixer for 5 minutes. Pour into 3 buttered platters or pans. Pecans can be added if preferred. Makes 5 pounds.
Fry bacon in a saucepan. Remove from pan. Saute pepper and onions in drippings until tender, approximately 10 minutes. Drain excess fat. Combine bacon, pepper and onion with remaining ingredients. Pour into a 4-quart casserole. Bake in 350° oven for 45 minutes.
Mix yeast, salt, sugar and 2 cups flour. Put flour mix into water; mix well. Add remaining flour to make a sticky dough. Flip over in greased bowl and let double in size, about 1 hour. Punch down. Roll out, using a little flour, to desired pan size. Place on greased pizza pan and let sit 15 minutes. Lightly brush top of dough with olive oil. Bake on top rack of oven for 15 minutes at 400°. Top as desired and finish baking for approximately 20 minutes.
Carefully wash and pat dry the outside of the pheasant. Remove the lungs and entrails from the inside cavity and wipe it well with a damp cloth. Do not wash out the cavity, as it will take away some of the special flavor that is characteristic of game birds. Mix together the salt, pepper and thyme. If the thyme is fresh, chop fine; if dry, crush it against the salt with a spoon. Sprinkle the cavity with half this mixture and add 1/2 stick of butter. Rub the outside with 1 to 2 tablespoons soft butter and the rest of the seasoning.
Sift dry ingredients together. Cut in lard until crumbly. Add water and mix until it holds together. Knead 10 to 15 times until dough forms a smooth ball. Cover and let set 20 minutes. Divide dough into 2 parts. Roll dough to 1/8-inch thickness on lightly floured board. Cut into 3-inch squares or triangles. Do not allow to dry. Cover those waiting to be fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3-inches of hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels and serve immediately with honey.
Cook cabbage wedges, covered, in 1-inch lightly salted boiling water for 10 minutes or until tender. Drain, reserving 1/4 cup of liquid. Place wedges in serving bowl. Cover and keep warm.
Let 1 cup brown sugar, water and 2 tablespoons butter come to boil and set aside. Cream together 1 tablespoon butter and 1 cup brown sugar. Add milk, flour and baking powder. Mix well. Then add nuts and dates. Mix well. Pour 1/2 liquid that was set aside into baking pan. Drop above mixture by spoonful into liquid. Then add remainder of mixture. Bake 30 to 40 minutes in 350° oven.
Spread crescent rolls on greased cookie sheet. Bake in a 375° oven for 15 minutes. Let cool.
Mix softened butter, powdered sugar, vanilla, flour and salt thoroughly. Mix in nuts. Chill dough. Roll into 1 inch balls. Place 2 1/2 inches apart on ungreased cookie sheet. Bake until set but not brown. While still warm, roll in powdered sugar, while still warm, roll again. Bake at 400° for 10 to 12 minutes.
Mix tomatoes and meat and simmer. Cook noodles in water for 5 to 7 minutes and drain. Mix noodles with meat and tomatoes and simmer for 10 to 15 minutes.
In large mixing bowl, beat eggs slightly; add remaining ingredients (except milk). Mix well. Then slowly add milk; mix well. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes.
Preheat oven to 425°. Use 2 baking sheets with sides (single thickness, not air-cushioned sheets). Divide butter between baking sheets. Melt in preheated oven. Toss with onion, salt, pepper and potatoes, turning to coat. Bake 15 to 20 minutes.
Steam squash until tender. Mash squash with a potato masher. In a large bowl combine sour cream, soup, shredded carrot and chopped onion. Stir in squash. Pour mixture into a casserole dish. Top with crushed crackers and then butter or margarine. Bake at 325° for 15 minutes or until golden brown.
Mix pumpkin, shortening, sugar and vanilla. Add flour, soda, baking powder, cinnamon, butterscotch chips and optionals. Drop with teaspoon on greased baking sheet. Bake 12 to 14 minutes at 375°.
Combine all ingredients. Bake at 350° for 20 to 25 minutes. Makes 3 or 4 layers.
Remove chicken from bone and place in bottom of casserole dish. Mix soups and milk and pour over chicken. Melt butter and mix with egg and stuffing mix. Sprinkle over soup mixture and bake at 350° for about 20 minutes.
Brown hamburger; drain grease. Add cheese and tomato sauce. Heat on stove or in microwave until smooth. Add hot sauce to taste. Serve with Fritos, nachos, etc.
Blend all ingredients in mixer or blender. Serve with crackers or as filling for celery.
Melt margarine and combine with all ingredients. Beat until light and bubbly. Add raisins. Slowly add 2 1/2 cups of flour. Knead for 10 to 15 minutes. If dough is sticky, add small amounts of flour. Put in greased bowl and let rise in warm place until double in size, about 1 hour. Punch down. Let rise again until double. Form into small rolls. Place on cookie sheet and let rise until light, about 20 minutes. Preheat oven to 350°. Bake for 10 to 12 minutes. Brush tops with melted butter. Sprinkle with confectioners sugar.
Combine and pour over cucumber mixture. Let come to hot boil. Put in hot sterilized jars and seal.
Peel, pit and smash the avocados in medium bowl with lemon juice, salt and pepper. In another bowl, combine the sour cream, mayonnaise and taco mix. To assemble, spread bean dip in a large, shallow serving platter. Top with seasoned avocado mixture. Layer sour cream and taco mixture, then sprinkle with chopped onions and tomatoes. Cover with shredded cheese. Refrigerate until chilled. Serve with taco chips.
Mix first seven ingredients in a large mixing bowl. Add rest of ingredients. Mix well. (Chill if desired.) Roll on floured board. Cut. Bake at 350° for about 12 minutes.
Mix first 4 ingredients, then mix and stir in next 3 ingredients. Roll in small balls and then roll the small balls in 1/2 mixture of cinnamon and 1/2 mixture of sugar. Do not grease cookie sheet. Bake in a 350° oven for 10 minutes.
Mix eggs, sugar, lemon juice and rind. Stir in curd cheese through a sieve. Mix curd cheese, semolina, flour and baking powder. Fold in the egg mixture. Bake at 180°C for about 1 hour in a form pan. When done, brush with melted butter and dust with powdered sugar.
Place the ingredients in jars in layers. Bring the following ingredients to a boil, then let cool slightly and then pour over the onions and pickles that have been layered.
Bake 25 to 30 minutes at 350° in large greased dripping pan.
Mix cake mix and 1 dry vanilla pudding mix; bake as directed on cake mix in a 9 x 13 inch pan. Mix sugar and crushed pineapple; boil 5 minutes. Pour over hot cake. Refrigerate cake until it is cold. Slice bananas and spread over top. Mix one box of vanilla pudding and put on cake. Ice cake with Cool Whip, coconut and pecans.
Cover breast with cold water in a medium saucepan and bring to a boil. Remove from heat. Cover and let stand 1 hour. Drain, skin and bone. Cut into 1/2-inch cubes. Blend mayonnaise and sour cream in medium bowl. Stir in curry powder. Mix in chicken, pineapple and walnuts. Season with salt. Chill until ready to serve. Serves 2.
Cut cheese into small chunks and add can of Ro-Tel. Melt in microwave for 3 minutes, stirring every minute, until melted. Fry hamburger and drain grease. Add hamburger to the melted cheese and it's ready to dip your tortilla chips in!
Add sugar, nutmeg, water, cinnamon and oleo to apples. Make a top dressing of 1/2 cup brown sugar and 1 cup flour. Cream butter and sugar; add flour and mix to make consistency of bread crumbs. Sprinkle over top of apples. Bake in slow oven at 350° for 30 minutes or until apples are tender. Cool slightly before serving.
Peel, core and slice pears into small slices. To each 5 pounds of pears, add 2 1/2 pounds of sugar. Mix well and let stand overnight. Bring to a boil, then cook very slow until juice has cooked down and the pears have turned light brown, about 3 hours. Seal in jars.
Bake cake mix as directed on box. Slice layers into 4 layers. Mix the coconut, Cool Whip, sugar and sour cream with a spoon, so not to break down icing. Spread between layers.
Cook for 15 minutes after it boils, the first 3 ingredients. Stir in the jello. Cook 5 minutes; pour in jars and seal. (Can use sealing wax.)
Mix chicken, celery, rice, mayonnaise, chicken soup and onion and place in 2-quart casserole. Top with corn flakes and almonds that have been sauteed in butter. Bake at 350° for 40 minutes.
Fry sausage in skillet, stirring until crumbly and brown. In a large bowl, combine the sausage, cheese, pepper and biscuit mix. Add water; mix well. Form into small, walnut size balls. Place the balls on a cookie sheet. Bake at 375° for 20 minutes, or until lightly browned. Can be served hot or cold. Makes about 100 balls.
Melt butter and marshmallows. Put in crumbled graham crackers. Pour over pecans, raisins and cherries. Mix well. Pour into a tube cake pan. Put in refrigerator and let set.
Mix cereal and nuts together in a large bowl. In 2-quart saucepan, melt margarine on medium heat. Stir in sugar and syrup. Cook, stirring occasionally, until mixture reaches soft ball stage (234° to 238°) on candy thermometer (3 to 5 minutes). Stir in vanilla. Toss over cereal and nuts. Spread evenly onto buttered cookie sheet. Cool completely. Break into clusters. Store in airtight container.
Mix dry ingredients thoroughly. Add remaining ingredients and mix well. Place in 3 small greased and floured loaf pans. Bake at 350° for 1 hour. Makes 3 small loaves. Yield: 30 to 35 servings.
Place hamburger patty in large piece of foil. Place onion slice on hamburger. Cut up 1 potato and 1 carrot; place around hamburger. Salt and pepper to taste. Optional: Can put catsup on hamburger patty. Fold foil around meal. Bake at 350° for 1 hour.
In large bowl, combine all ingredients except powdered sugar; stir until well blended. Using a teaspoon of mixture for each, work in palm of hand and shape into balls. Roll each ball in powdered sugar. Store rum balls in tightly covered jar. Makes 60 balls.
Mix yellow cake mix, eggs and mandarin oranges together and beat. Makes 3 layers. Bake 20 to 30 minutes in 350° oven. Mix pineapple and dry pudding well, fold in Cool Whip and set in refrigerator for 5 minutes. Spread on cooled cake. Keep cake in refrigerator.
Combine in a saucepan; cook over low heat until cheese melts, stirring constantly. Serve over steamed broccoli or cauliflower.
Boil chicken. Add to Ro-Tel mixture. Boil spaghetti noodles in water used for chicken. Serve like Italian spaghetti. You can cook chicken and spaghetti at the same time.
Mix together sugar, egg yolks, cornstarch, cocoa and milk. Cook over medium heat until thick. Add vanilla and butter in iron skillet, then pour into baked pie shell.
Mix together shortening, sugar, chocolate, milk and salt in 2 1/2-quart saucepan. Heat to rolling boil, stirring occasionally. Boil 1 minute, without stirring. Place pan of frosting in bowl of ice water. Beat until smooth and of spreading consistency. Add vanilla.
Heat oven to 375°. Heat the oil in the casserole pot. Add the chicken and cook for 5 minutes, turning to brown. Core and chop 2 apples and add to the casserole. Add the apple juice and cook in the oven for 45 minutes. Serves 6.
Brown ground beef, drain. Add all ingredients. Simmer 30 minutes. Layer with noodles and cheese. Bake for 25 to 30 minutes at 350 degrees.
Preheat oven to 375°. Melt butter in an 8 x 12-inch pan. Place drained peaches in pan with melted butter. Mix in bowl the flour, sugar, baking powder, salt and milk. Drizzle flour mixture over peaches and butter. Bake for 40 minutes.
Drain mandarins, puree in blender for 10 seconds. Fold pureed fruit into the yogurt. (For 8 ounces of yogurt, add 1/4 cup pureed fruit.) Chill thoroughly. Serves 2.
Cut raccoon into serving size pieces, being sure to remove all kernels (located underneath each leg under the skin). Place in a large pot of water and boil until tender. Remove from water and place in roaster pan. Sprinkle with salt, pepper, sage and about 1 cup of broth in which the "coon" was cooked. Bake at 350° for about 15 minutes with the roaster lid on. Then remove the lid and pour catsup and small amount of hot sauce on each piece (both sides). Bake an additional 15 or 20 minutes, uncovered. Serve hot.
In a small bowl, combine tomato puree, water, Italian seasonings and 1/2 teaspoon garlic powder. In another bowl, combine cottage cheese, onion powder and the remaining garlic powder. Spray with vegetable cooking spray a 9 x 9 x 2-inch casserole dish. Spoon 1/3 of the tomato mixture in the dish. Layer 1/2 of the macaroni, all of the cheese mixture, 1/3 of the tomato mixture, the remaining 1/2 of the macaroni, then the remaining 1/3 of the tomato mixture. Cover; bake at 350° for 1 hour. Uncover; top with Mozzarella cheese. Bake, uncovered, until cheese melts, about 5 minutes. Let stand before serving.
Mix. Bake at 350° for 30 minutes. Top with chow mein noodles and bake for 30 minutes more.
Drain fruit and heat 1 cup of juice. Add gelatin. Beat the cheese into warm mixture. Fold in fruit and chill until syrupy. Fold in nuts, sweetener, topping mix and lemon juice. Pour mixture into an 8-inch square pan. Chill.
Heat oil in a large nonstick skillet. Add potatoes in a single layer. Sprinkle with onions, salt, paprika and pepper. Cover and cook over medium-low heat 10 to 12 minutes, stirring once or twice, until potatoes are almost tender.
Mix all ingredients together. Fold in egg whites. Put in a 9 x 12-inch pan and sprinkle with topping.
In a large bowl, combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory flavored salt, pepper and garlic. Cover. Let stand at room temperature for 30 minutes or refrigerate for up to 5 days. Arrange hot coals around a drip pan. Place ribs, fat side up, on grill rack over drip pan (not over coals). Grill 1 1/2 to 2 hours or until meat is very tender.
Mix together first 7 items. Heat brown sugar, vinegar and tomato paste until blended. Pour 1/2 of this mixture into the meat ingredients. Form into loaf pan. Frost meat loaf with remaining tomato sauce. Bake 1 1/4 hours at 325°.
Mix apples, 6 tablespoons sugar and cinnamon and set aside. Mix 2 cups sugar, oil and eggs. Add vanilla. Add dry ingredients alternately with orange juice. Put half of batter in greased and floured 10-inch tube pan. Add half of apple mixture, then remaining batter and top with apples. Bake 1 hour and 15 minutes at 350°.
Combine cream cheese and sour cream with taco seasoning in a bowl; mix well. Spread evenly on serving platter. Layer all other ingredients over the mixture. Serve with tortilla chips.
In medium saucepan, combine barbecue sauce, honey, jelly, catsup, water, celery, sugar, relish, mustard and cinnamon. Cook and stir over medium heat until bubbly. Reduce heat. Simmer, uncovered, about 15 minutes. Stir frequently. Remove from heat; cool. Store in bottle in refrigerator.
Blend cream cheese, 1 cup sugar, eggs and 2 tablespoons of vanilla. Beat for 3 to 4 minutes. Fill 24 cupcake papers. Bake 35 to 40 minutes at 300°. Remove from oven and cool 5 minutes. Centers will drop. Blend in separate bowl the sour cream, 1 tablespoon vanilla and 1/4 cup sugar. Fill centers with mixture. Top with spoonful cherry pie filling. Bake 5 more minutes at 300°. Cool and refrigerate. Serve chilled.
Preheat oven to 350°. Grease two 9 x 5 x 3-inch loaf pans. Add hot water (or sherry) to raisins and set aside to cool. In large bowl, with electric mixer set to medium-high, beat together shortening, sugar and molasses until light and fluffy. Set mixer at low speed and beat in eggs and pumpkin. Sift remaining dry ingredients together. Toss chopped nuts in flour mixture. Gradually beat flour-nut mixture into creamed mixture. Add raisins and water (or sherry). Mix until all dry ingredients are moistened. Pour batter into prepared pans and bake for 1 to 1 1/4 hours or until pick inserted in center comes out clean. Allow to cool on racks before slicing. Makes 2 loaves.
Bring water to boil in large pot. Cook according to box directions. When done, transfer cooked noodles to large bowl of ice water. While noodles are cooking, cook ground beef until done. Drain off fat. Cook sausage (remove skin) until done and crumbly. Open mushroom can and drain. Open fried sweet peppers and drain. Mix Ricotta with 1 egg.
Mix all ingredients and simmer for 20 minutes. Pack into jars, seal and process for 10 minutes at 5 pounds pressure. This is good in anything that calls for crushed pineapple.
Brown ground beef and drain. Mix ground beef, Veg-All (drained) and soup. Place in microwave for 2 minutes. Place 1 pie crust in pie dish or pan and brown lightly in oven. Pour mixture into pie pan. Place crust on top. Cook as directed on box.
Melt margarine in heavy pot. Stir in onions, pepper and garlic. Cook until done. Stir in flour. Add tomatoes, chicken broth, salt, Worcestershire sauce, Tabasco sauce and okra. Cover and simmer 45 minutes. Add crabmeat, shrimp and fish. Cook 15 minutes. Serve over rice.
For years I have browsed the fresh food sections of grocery stores and farmer's markets, seizing anything new. My family has indulged my whims and together we have discovered many new treats.
Place apples in cold water in a large saucepan. Bring to a boil and then reduce to medium to low heat. Simmer until tender, about 20 minutes. Add sugar, honey, cinnamon and nutmeg. Cool. Make biscuit dough. Roll out to 1/8-inch thick. Cut in 6-inch rounds. Place 2 tablespoons apples in center of each round.
Sift first 5 ingredients together in the pan you plan to bake in (8 x 8 x 2-inches). Add water, vanilla and 5 tablespoons melted butter. Bake in this same pan at 350°. Do not grease pan. Bake about 30 minutes. Makes 4 to 6 servings.
Place shrimp in shallow dish. Combine onions, oil, vinegar, thyme, marjoram, bay leaf and cayenne pepper. Pour over shrimp. Marinate 1 to 2 hours. Remove shrimp from marinade, reserving marinade. Place shrimp on an oiled baking pan, flesh side up. Sprinkle with salt and pepper. Broil 5 to 8 minutes. Return shrimp to marinade and chill several hours. Or, may be served hot immediately after cooking. Serves 8.
Drain all liquid from vegetables and place all ingredients in a large saucepan or pot and cook until vegetables are tender (usually about 30 minutes on medium heat).
Grease a 9 inch pie plate with 2 T. of melted butter. Evenly sprinkle brown sugar and cinnamon on melted butter. Arrange the apple slices uniformly in butter. Mix remaining ingredients just until moistened and pour over apple mixture. Bake at 400 degrees for 25 minutes. Invert on a dinner plate and serve hot with your favorite syrup.
Mix in a large iron skillet the dates and oleo. Beat eggs and sugar well. Add to date mixture and cook 7 minutes, stirring constantly. Add Rice Krispies and pecans. Make small balls and roll in coconut with buttered hands.
Stir dry ingredients together.	Mix eggs and oil, then mix with dry ingredients. Fold in carrots, chopped walnuts and raisins. Bake at 350° for 55 minutes in lightly greased and floured pan.
Mix dates, nuts and cherries with flour and sugar. Beat eggs until creamy, add vanilla. Stir into mixture. Turn into 9 x 4 greased waxed pan. Bake 300° for 1 1/2 to 1 3/4 hours.
Mix ingredients well. Shape into 1-inch balls. Flatten slightly. Roll edge in powdered sugar. Store in refrigerator.
Combine cheese, macaroni, margarine and seasonings. Mix well. Spoon macaroni mixture into greased 8-inch square baking dish. Combine milk and eggs. Pour over macaroni mixture. Sprinkle with paprika. Bake at 425° for 15 to 20 minutes or until set. Serves 4 to 6.
Rub meat with salt and pepper. Brown in olive oil. Add water, tomato sauce, sliced onion and crushed garlic. Cover and cook over low heat 1 1/2 hours.
Dissolve gelatin in boiling water. Add berries. Stir occasionally until thawed. Fold in undrained	pineapple, bananas and nuts. Pour half of mixture into a 9 x 13-inch pan and chill until firm. Spoon sour cream over gelatin. Pour on remaining gelatin.	Refrigerate until set.
Pound chicken breasts. Mix milk, egg, garlic and pepper. Add chicken cutlets. Marinate at least 1 hour. Mix fresh crumbs, seasoned salt and parsley. Dip marinated cutlets in crumb mixture. Fry in hot oil until golden brown for about 5 to 7 minutes each side.
Mix ingredients in a bowl; pat into a 9 x 13-inch pan. Bake at 425° for 8 to 10 minutes.
Preheat oven to 350°. Grease an 8-inch square baking pan. In a small bowl, mix the first 3 ingredients. Stir in melted margarine until well combined. Reserve 1/2 cup crumbs. Pat remaining crumbs gently into pan and bake for 12 to 15 minutes. With electric mixer, beat cream cheese and sugar until smooth. Beat in remaining ingredients. Pour over crust and sprinkle with remaining crumbs. Bake for 25 minutes longer until set. When cool, cut into 2-inch squares and then cut diagonally in half.
Saute mushrooms 3 minutes in butter; add remaining ingredients and simmer 15 minutes.
Cut margarine into flour. Add eggs, vanilla, sugar and orange peel. Stir. Knead dough until soft. Let rest 10 minutes. Roll small sections of dough into strips and cut in 1/2-inch pieces. Fry in oil until golden brown. Drain. Glaze with honey and sprinkles.
Using electric mixer, beat egg yolks 1 minute. Add milk and beat 1 minute longer. Add sifted dry ingredients at low speed and beat 1 minute. Add the melted butter and beat until blended. Fold in stiffly beaten egg whites. Use 1 1/2 cups of batter to fill grids once. Pour batter in center and spread evenly to fill all 4 corners. Makes three 4 section waffles.
Mix cooked rice, flour, salt, green onions and parsley. Spoon into greased 1 1/2-quart shallow casserole. Pour light cream over mixture. Bake at 350°, uncovered, for about 30 minutes.
Separate eggs, saving the whites for the meringue. Mix flour, cocoa and sugar in saucepan. Add egg yolks and milk. Cook over medium heat, stirring constantly. When thick, remove from heat. Add vanilla and butter, stirring well. Pour into baked pie shell. (I use Pet deep dish frozen crust.) Beat the egg whites until they begin to get stiff. Add a dash of cream of tartar and a dash of salt. Slowly add 1/2 to 3/4 cup sugar, beating until egg whites form stiff peaks. Put meringue on pie and bake at 375° for approximately 30 minutes or until golden brown.
Melt butter. Blend flour and pepper. Cook on low heat until bubbly. Stir in broth and milk bringing to a boil, stirring constantly. Cook 1 minute. Remove from heat. Blend in salmon, onions and parsley thoroughly and refrigerate 1 hour.