HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put 3 to 4 pound beef tongue in large kettle or pot having a tight-fitting cover. Add boiling water to cover the tongue. (Add more water during cooking to keep tongue covered.) When tongue is tender, slit skin on underside and peel it off. Cut away roots and gristle. (Plunging it in cold water after cooking helps to loosen the skin.) Return tongue to cooking liquid to complete cooling. When cool, drain and chill in refrigerator. Cut chilled tongue into thin slices and arrange on a serving platter. Garnish with whole apple and celery leaves. Makes 9 to 12 servings.
Put cleaned berries into pie shell. Mix other ingredients and cook until thick. Pour over berries using fork to make sure berries are coated. Cool and top with Cool Whip.
Chop bacon and fry crisp. Remove from pan and set aside. Saute onion in the fat. Add water, sugar, salt and pepper. Heat to boiling. Add potatoes and parsley and heat through. Top with crumbled bacon. Serve warm.
Rinse and remove stems from mushrooms. Place on a Pyrex plate, hollow side up. Into the center of each mushroom, put garlic salt and butter. Bake at 350° for 10 minutes.
Cook broccoli and drain. Prepare rice. Saute onion and celery in oleo until tender. Mix all ingredients, except Cheez Whiz. Pour in casserole and top with Cheez Whiz. Bake in 350° oven about 30 minutes until bubbly.
Prepare lettuce as for any toss salad. Drain and wash chilled beans. Add beans, tomatoes, onion, grated cheese and dressing to lettuce. Chill 30 minutes to 1 hour before serving. Add corn chips just before serving.
Combine sugar, margarine and flour; cream until smooth. Add eggs, one at a time; beat well. Stir in buttermilk, vanilla and salt. Pour in pie shell. Bake at 350° for 40 minutes or until brown.
Melt oleo in saucepan. Blend in flour; add onion, sugar, salt and pepper. Mix well. Stir in sour cream. Cook until smooth and well blended. Stir in 1 cup cheese until melted. Place beans in 1-quart baking dish. Pour sauce over beans. Sprinkle with remaining cup of cheese and paprika. Bake at 350° for 20 minutes.
Brown chicken breast in butter. Arrange in shallow baking dishes. Pour remaining butter over chicken. Arrange orange slices or drained mandarin oranges on chicken pieces. Pour wine over chicken. Bake, covered, at 350° for 50 minutes.
Sift together flour, sugar, baking powder, baking soda and salt into large bowl. Cut in butter until mixture is crumbly. Stir egg with orange rind and orange juice. Then blend mixture into flour mixture. Stir just until flour is moistened. Fold in raisins, cranberries and nuts. Spoon into greased loaf pan. Bake in 350° oven for 60 to 75 minutes or until tester inserted in center comes out clean.
Press crescent rolls in a cookie sheet; bake 10 minutes at 375°. Cool.
Cook pasta according to directions. Add oil in water while cooking. Drain pasta and allow to cool. Mix and beat mayonnaise, milk, sugar and vinegar together. Add vegetables, salt and pepper. Mix together; then fold in cold pasta.
Drain all beans; bring to a boil vinegar, oil and sugar. Pour over beans with onions while hot. Chill overnight. If you like, cucumber and green pepper may be added. Also, I like to use purple onions for taste and color.
Place flour in large bowl. With pastry blender, cut in margarine until mixture resembles coarse crumbs. Add egg yolks and sour cream. Stir until combined. Turn out on lightly floured surface and knead until dough is smooth and can be shaped into ball. If sticky, add more flour. Refrigerate dough until ready to use.
Mix by hand. Shape into 1-inch balls. Pat slightly and place pecan half on top. Bake at 325° for 30 minutes.
Brown meat and onion; drain well. Cook and drain broccoli. Combine meat, broccoli, soup and sour cream. Season to taste. (I use a hint of garlic powder.) Pour into a 9 x 13-inch casserole; top with shredded cheese. Bake at 350° for 30 minutes. Serves 6 to 8 generously.
Place chili in saucepan. Add 2 cans of water to make it watery. Bring to a boil. Slip corn tortillas into chili until soft (not too long or they will tear). Take out. Place on rectangular glass or aluminum baking pan. Stuff with cheese and a small amount of onion. Onion is optional. Roll tortillas and place them in a row, side by side. Start a new row on top after bottom of pan is filled. Place rest of chili on top and add grated cheese. Cook until cheese melts. Serves 12.
Sift flour once. Measure. Add baking soda, salt and sugar and sift again. Add milk, egg and shortening and mix.
Mix ingredients together and place in a casserole dish. Bake at 350° for 45 to 50 minutes.
In 13 x 9-inch oblong dish, layer with vanilla wafers, drained canned peaches and Cool Whip. Top with toasted pecans. Chill for 30 minutes.
Wash pork chops, batter in flour, put in baking pan or bowl with cover on. Add just a little black pepper, a little Accent, a little Italian seasoning and a little celery salt. Mix flour and other ingredients together and put in baking pan. Pour water in the bowl and some butter or margarine and let cook until done.
Combine all ingredients, except potato chips and paprika. Place in a casserole dish. Top with potato chips and sprinkle with paprika. Bake at 400° for 25 to 30 minutes.
Melt margarine; brown chicken, onion and pepper. Pour into casserole dish and add rice, soup, bouillon and water. Bake, covered, at 350° for 1 to 1 1/2 hours.
Combine flour and oil in a microwave-safe dish. Microwave on High for 5 to 6 minutes or until roux is light brown. Add onions, green onions, bell peppers and garlic. Stir and microwave on High for 2 to 3 minutes. Transfer to a 3-quart dish and add tomatoes, crayfish tails, fat, lemon juice, crab boil, Tabasco, salt, pepper and water. Mix well and microwave on Medium for 5 to 6 minutes. Serve over rice.
In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and 1 teaspoon vanilla. Pour into prepared crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers. (Best ever!)
Cream sugar, oleo and add pretzels. Bake 10 minutes at 350° in 9 X 13 pan. Cool. Cream: cream cheese and sugar. Add cool whip. Spread mixture over pretzels. Mix jello and boiling water. Add frozen strawberries. Let jello partially set before pouring over cheese mixture.
Drain strawberries. Add enough water to juice to make 2 1/2 cups. Add juice, pudding, jello and tapioca together. Heat on high until boiling. Cool and stir. Add strawberries, bananas, Cool Whip and pineapple (if desired). Chill.
Cook macaroni and drain. Beat eggs with evaporated milk. Add melted butter. Pour over macaroni. Blend in 3 cups of cheese. Spray crock-pot with Pam. Put ingredients in crock-pot. Add 1 cup cheese to top. Cover and cook 2 to 2 1/2 hours. DO NOT REMOVE LID DURING COOKING. Add salt and pepper to taste.
Sift flour and sugar. Cut in shortening. Dissolve yeast in warm water and add to buttermilk and pour into flour mixture. Knead lightly. Pinch off biscuits as needed. Bake at 450° for 10 to 12 minutes. Can be stored in refrigerator up to 2 weeks, wrapped tightly.
Mix flour and sugar, then add egg, shortening and vanilla. Mix well. Add pecans. Roll into small balls and place on greased cookie sheet. Bake at 400° until very light brown.
Combine sugar and cream cheese. Mix well by hand. Add Cool Whip in large bowl. Pour into crust and chill at least 30 minutes. Pour pie filling onto cake and chill.
Prepare mashed potatoes as you usually do with milk. It's a good way to use leftover potatoes. Chop onion fine; add 1 egg, salt and pepper to taste. I don't use salt. Pour into unbaked pie shell and top with second crust. Bake at 350° for 1 hour until golden color. Serve with creamed peas. An excellent meal.
In a heavy saucepan stir rice into boiling water and add salt. Boil for about 10 minutes. Stir in sugar and add milk and lemon peel if desired. Continue cooking, stirring frequently, until rice mixture thickens, about 15 minutes longer. Beat the eggs and stir in about 5 tablespoons of the rice mixture. Lower the heat and quickly add egg mixture to the simmering rice. Stir constantly and cook 10 minutes longer or until thick and creamy. If desired, add vanilla extract at this time and pour onto serving platter. Sprinkle with cinnamon.
Dissolve yeast in warm water. Add sugar, dill, salt, margarine and warmed cottage cheese to yeast mixture. Add 1/2 cup flour and beat 3 minutes in blender. Add rest of flour. Mix well with hands.
Mix salt with ground vegetables. Let stand 3 hours. Drain off liquid. Boil vinegar and sugar for 3 minutes. Put seeds in a cheesecloth bag and float in kettle with vinegar and sugar mixture. Drain vegetables and add to vinegar and sugar mixture. Remove the bag of seeds. Cook for 30 minutes on low heat. Put in sterilized pint jars and seal.
Brown ground beef in saucepan, stirring until crumbly. Add soup mix, tomato sauce and 1 cup of water, mixing well. Simmer, covered, for 15 minutes.
In a large saucepan, combine the dates, apples, raisins and water. Bring to a boil; simmer for 3 minutes. Remove from heat and cool. Combine the dry ingredients; stir into the apple mixture, then combine the eggs with sweetener. Mix well; add to the batter. Mix well. Drop by tablespoon onto a nonstick cookie sheet. Bake at 350° for 10 to 12 minutes.
Boil chicken; remove and debone. Boil spaghetti in chicken broth. Mix soups with chicken and spaghetti.
Melt butter. Add sugar, eggs, flour and vanilla. Bake at 350° for 30 minutes. Serve with whipped cream.
Grease a 15 x 10 x 1-inch jelly roll pan or cookie sheet. Line with wax paper. Grease and flour paper. Sift first 6 ingredients. Beat eggs and sugar until fluffy. Beat in pumpkin, then stir in sifted ingredients. Pour onto prepared pan and sprinkle with chopped nuts. Bake at 375° for 15 minutes. Loosen around edges with knife and invert onto clean damp cloth sprinkled with powdered sugar. Peel off wax paper and trim 1/4 inch from cake edges. Roll cake in towel from short end. Place seamed-side down on rack to cool. Continue with Cream Cheese Filling.
Melt butter in pan. Combine in bowl sugar, flour, butter and cocoa. Beat until well mixed. Add eggs, one at a time and beat after each. Add vanilla and nuts. Pour in pan and cook for about 35 minutes at 275°. I usually double recipe (takes 50 minutes for double recipe).
Soak lima beans 5-6 hours or overnight. Drain beans and rinse well to remove any loose shells. Place beans in crockpot with 8 cups of water, chopped onion, carrot, garlic and bouillon cube. Cover and cook on low for 18 hours or until beans are tender. Heat 2 Tbsp. oil in a skillet and saut diced onions until browned. Add onions to bean soup and stir. Salt and pepper to taste. Makes 8 servings.
Beat egg whites until peaks form. Add salt and sugars. Beat until batter has glossy look. Fold in nuts. Grease cookies pans. Drop tablespoon of batter onto cookie sheets. Bake at 250° for 35 to 40 minutes.
Preheat oven to 300°. Beat egg whites until they hold soft peaks. Gradually add sugar until thick. Add salt, cream of tartar and almond extract and beat until shiny and thick. Fold in cracker crumbs, pecans and dates. Pour into 2 greased pie shells. Bake 45 minutes, until lightly golden.
Dissolve yeast and 3 tablespoons sugar in 1/3 cup warm water and let stand 45 minutes. Add remaining ingredients. Beat together well. Let raise double in bulk, then put in refrigerator. Cover with damp cloth or loosely with wax paper until ready to make rolls. Then take part of dough; make into rolls and put remainder of dough back into refrigerator until needed. Let rolls raise to double in size or about 2 hours. Bake in 400° oven about 15 minutes. Grease rolls with butter.
Cut peaches into pie pan. Sprinkle 1/2 cup sugar over peaches plus 1/4 cup water. Mix melted oleo, 1/2 cup sugar and flour. Add vanilla and ground cinnamon; mix. Pour over peaches and bake for 1 hour at 325°.
Stir the white sugar and corn syrup until dissolves. Boil it less than 1 minute; remove from heat. Add the peanut butter to this mixture. Pour this mixture over the cereal; mix well. Spread into a 9 x 13-inch greased pan. In a double boiler, melt the chocolate chips and butterscotch chips. Spread over mixture. Sprinkle with chopped nuts, if desired. Let chocolate harden. Cut into squares.
Preheat oven to 300°. Separate eggs, placing whites in one large bowl and yellows in another large bowl. Let whites warm to room temperature, about 1 hour. Grease 10-inch tube pan with electric beater at high speed. Beat egg yolks with shortening and margarine until well blended. Gradually add sugar, beating until light and fluffy. Add extracts, beat until blended. At low speed, beat in flour alternately with milk, beginning and ending with flour. Add coconut, beat until well blended. Beat egg whites just until stiff peaks form. Gently fold whites into batter until well combined. Pour into prepared pan. Bake 2 hours, or until cake tests done. Cool in pan or wire rack for 15 minutes. Remove from pan. Cool thoroughly on wire rack. Dust top with 10x sugar.
Mix all ingredients except tortillas with a mixer. Spread thinly on each tortilla and layer them, topping with 1 tortilla not spread with mixture. Chill overnight. Cut on the diagonal to make bite-size pieces.
Grind up pears in food processor. Add all other ingredients. Mix well. After it starts boiling, boil for 30 minutes and seal in jars.
Preheat oven to 350° (325° for glass pan). Combine all ingredients. Mix well. Batter will be very thick. Spread in pan 9 x 13-inch and bake for 22 to 24 minutes or 9 x 9-inch or 8 x 8-inch for 32 to 34 minutes. Cool before cutting.	Makes 24 servings.
Preheat oven to 350°. Spread evenly in a greased 9-inch square baking pan cherry pie filling. Over this, sprinkle cake mix. Drizzle over all margarine. Bake at 350° for 45 minutes. Serve warm. If desired, sprinkle with chopped nuts, flaked coconut or top with ice cream.
Preheat oven to 325 degrees. Butter or grease one 8X16 inch baking dish. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and cool. Place bacon in a large, deep skillet, cook over medium high heat until evenly brown. Add onions, mushrooms, salt and pepper. Cook until onions and mushrooms are soft. Slice potatoes and place a thin layer in the baking dish. Follow with a layer of the bacon mixture and repeat layers until all ingredients are used. Pour cream and milk over layers; sprinkle with grated cheese. Bake for approximately 35 minutes, or until cream and milk have almost reduced completely.
Layer ground beef on bottom of 9 x 11-inch or smaller casserole dish. Cut onion in pieces; layer over ground beef. Layer cream of chicken and cream of celery soup over onions. Cover with Tater Tots. Bake at 300° for 1 hour. Serves 4.
Mix sugar, eggs, oil and pumpkin together. Sift dry ingredients together and add to liquid mixture. Add nuts and raisins. Bake at 350° for 1 hour. Makes 2 loaves.
Place first 4 ingredients in 13 x 9 x 2-inch baking dish. Sprinkle fruit with almonds. Combine butter, brown sugar and curry powder. Top fruit with brown sugar mixture. Bake at 325° for 1 hour. Serves 8 to 10.
Drain pineapple, reserving 2 tablespoons syrup. Drain cherries. In top of double boiler, heat egg yolks slightly; add reserved pineapple syrup, the vinegar, sugar, salt and butter. Place over hot (not boiling) water; cook, stirring constantly, until mixture thickens slightly and barely coats a spoon (about 12 minutes). Cool to room temperature. Combine well drained oranges, pineapple, cherries and the marshmallows. Pour custard over and mix gently. Fold in whipped cream. Pour into serving bowl. Cover and chill 24 hours. Trim with fresh fruit. Makes 6 to 8 servings.
Bake brownie mix as directed in two round pans. Bake about 5 minutes less than directions (approximately 15 to 20 minutes). Mix Cool Whip, instant coffee and brown sugar very well. Spread over brownie layers; top with almonds.
Blend in blender the shortening, sugar, milk and eggs. Add rest of ingredients. Put in greased loaf pan. Bake 1 hour and 15 minutes at 350°. Test with toothpick to see if baked enough.
Bring first 4 ingredients to a boil, slowly. Let boil one minute. Add vanilla.
Mix meats together. Add bread crumbs, then milk. Add all other ingredients, except catsup, flour and water. Shape into a loaf. Put loaf into a greased pan and bake at 350° for 1 1/2 hours. Remove from oven. Add flour to pan, stirring to mix with fat. Add water; mix. Pour catsup over top of loaf. Return to oven for gravy to thicken. Serve with mashed potatoes or rice. Serves 6.
Preheat oven to 350 degrees. Grease and flour a 12 cup Bundt pan or a 10 inch tube pan. In a large bowl, combine granulated sugar and margarine; beat until light and fluffy. Add eggs one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in flour, cocoa and walnuts until well blended. Spoon batter into pan; spread evenly. Bake 58 to 62 minutes. Since the cake has a soft filling, an ordinary doneness test cannot be used. Cool upright in pan on wire rack 1 hour; invert onto serving plate. Cool completely. In a small bowl, combine 3/4 cup powdered sugar, 1/4 cup unsweetened cocoa and enough milk to reach desired drizzling consistency, usually 4 to 6 teaspoons. Spoon over top of cake, allowing some to run down the sides. Store tightly covered. Makes 16 servings.
Scrape kernels and juice from ears of corn. Combine corn, salt, pepper, eggs, and milk; mixing well. Spoon into greased 1 quart casserole. Sprinkle with cracker crumbs. Dot with margarine. Sprinkle with paprika. Bake at 375 degrees for 40 minutes. Serves 4.
Melt over low heat. Bring to a boil and cook for 1 minute or until mixture will make a soft ball in water. Remove and beat until mixture crackles while beating. Pour in nuts. Pour into well buttered platter or pan.
In a 9 x 13-inch Pyrex dish arrange crushed cookies. Spread softened ice cream over crushed cookies. Next pour topping over ice cream. Top with Cool Whip and pecans. Freeze until hard. Before serving, let set at room temperature about 20 minutes.
Saute onion in butter. Blend in flour, salt and pepper. Cook until smooth. Stir in asparagus. Cook 1 minute stirring constantly. Remove from heat. Gradually stir in milk. Heat until bubbly.
Mix together all ingredients, except chocolate chips. Once mixed, add chips. Put in crock-pot that has been lightly sprayed. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Serve warm with Cool Whip or ice cream.
Make cake by directions on box. Make 2 layers. Mix cream cheese, sugars, and Cool Whip together. Spread on cake layers. Top with pie filling. Spread filling on sides and top of cake. Top with pie filling.
The night before, combine corn syrup, brown sugar and margarine in a small, heavy saucepan. Heat, stirring, until bubbly. Pour syrup mixture into a 9 x 13-inch pan. Nestle the bread slices into the syrup, making 2 layers. Mix together eggs, cinnamon, milk and vanilla. Pour over the bread. Cover pan and refrigerate overnight.
Stew up dried apples and sweeten to taste. Add enough milk to soften apples. Mash into pulp. Add egg yolk, cornstarch, flavor with vanilla. Cook until slightly thick. Pour into unbaked pie shell and bake at 325°. Sprinkle with cinnamon before baking. Bake until it has a solid consistency.
Mix together and bake at 350° for 35 minutes or until done in long cake pan.
Mix sugar, syrup and water in pan. Stir over low heat until sugar is dissolved, then cook to 260°. Remove and pour in a thin stream into beaten egg whites, beating constantly. Add vanilla and nuts. Beat until hard enough to pour out.
Roast the pork for 2 hours at 350°. Remove and cut up into small pieces (remove any fat). Add can of tomato soup. Cut up onion and add it. Mix the brown sugar, wine vinegar and barbecue sauce (to taste). Stir all ingredients. Bake for 2 hours in covered casserole dish at 325° to 350°. When done, mash with potato masher. Serve with cole slaw on large warm buns (optional).
Brown the sausage, onion and green pepper together in skillet. In a large baking bowl, add the remaining ingredients. Add the sausage mixture. Bake at 350° for 45 minutes. This is delicious!
Mix well and roll out on lightly floured pastry sheet. Cut into shapes. Bake in a 350° oven for 6 to 8 minutes. Remove from cookie sheet. Decorate as desired. Makes 4 to 6 dozen cookies, depending on size of cutters.
Dissolve baking soda in buttermilk. Put flour and sugar in a large bowl and mix well. Dissolve yeast in water and add to milk mixture; mix well. Add oil and mix again. Cover with wet warm cup towel and leave about 1 hour or until doubled in bulk. Punch down. Pinch off some and place on floured board. Add enough flour to make pliable. Roll out and cut. Place in oiled pan and let rise for 1 hour. Bake at 450° until done.
Combine meal, salt and cold milk. Add to scalded milk. Cook over medium heat, stirring constantly until thick, about 5 minutes. Remove from heat and add butter. Stir a small amount of corn meal mixture into beaten egg yolks, then return to corn meal mixture. Mix well, fold in stiffly beaten egg whites. Pour into a greased 1 1/2-quart souffle dish. Bake, uncovered, at 350° for 50 minutes (do not open oven door). Serve immediately with lots of butter.
Peel and mash	the avocado with the lemon juice. Mix the sour cream, mayonnaise and taco mix together. Spread beans on a large plate, then layer the rest of the ingredients in order given. Best if chilled several hours. Serve with tortilla chips.
Cut baked potatoes in half; scoop out potato and mash well. Combine with sour cream, butter, cheese, soup mix, bacon bits, salt and pepper. Fill potato shells and sprinkle with paprika. Bake 20 minutes at 350°.
Marinate chicken in eggs for 2 hours. Coat with bread crumbs. Brown in margarine. Place in 13 x 9-inch pan. Sprinkle 1/2 mushrooms, then cover with cheese. Then top with mushrooms. Pour broth over top.
Knead the ingredients. Form into whatever shape you desire. Bake at 350° until edges are brown. Paint. This is nonedible. It is for decoration or craft purposes.
Fry bacon in a large skillet until crisp. Remove and crumble bacon. Drain skillet, reserving 3 tablespoons drippings. Saute onions in reserved drippings in skillet until tender. Stir in flour. Add vinegar and water. Cook until slightly thickened, stirring constantly. Stir in sugar, salt and pepper. Add potatoes and bacon; mix gently. Cook just until heated through. Serve warm. May add boiled eggs, if desired. Yields 8 servings.
Mix by hand. Pour into a large greased pan. Sprinkle top with 1 cup brown sugar and bake at 350° for 30 minutes.
Combine all but bacon. Mix well. Pour into lightly greased 9-inch pie pan. Bake at 350° for 25 to 30 minutes, until golden brown. Remove; sprinkle with bacon. Bake for 5 minutes. Serve with Picante sauce. Makes 4 to 6 servings.
Combine beef and onion in a 3-quart casserole. Cover with lid; microwave on High for 4 minutes. Stir; re-cover and continue cooking on High for 4 minutes or more, until beef is browned. Drain fat! Add remaining ingredients; mix well. Cover and microwave on High for 7 to 10 minutes, or until mixture is hot. Uncover; stir well, re-cover and continue at 50% power (Medium) for 30 to 40 minutes. Makes 4 servings.
Chop onions and dried beef; mix well with cream cheese. Form into ball; roll in chopped pecans. Allow cheese ball to age in refrigerator for at least 3 days before serving. Serve with your favorite crackers.
Wash leeks very well and chop fine. Saute with butter. Mash all ingredients and add light cream and milk. Simmer. Serve topped with sour cream, chives or parsley.
Flatten bread slices with rolling pin. Mix cheese, egg yolk and 1/4 cup sugar. Spread 1 tablespoon on each slice of bread. Roll up tightly. Mix remaining cinnamon and sugar. Brush rollups with butter. Roll each piece of bread in cinnamon and sugar mixture. Place on cookie sheet. Chill for 2 hours. Bake at 400° for 9 to 12 minutes. Cut each piece diagonally in three pieces.