HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut pork in 1/2-inch cubes. Shake with flour in a plastic bag until coated. Heat oil in a 3-quart saucepan. Add pork. Brown lightly. Add onions; saute 2 to 3 minutes longer. Add celery, bouillon cubes, watter and marjoram. Bring to boiling, cover and simmer 15 minutes. Add potatoes and mushrooms to liquid. Bring to a boil again, cover and simmer for 10 minutes. Stir in green pepper and pimientos. Simmer for 5 minutes more. Sprinkle with parsley.
Crush graham crackers to form crumbs. Combine remaining ingredients. Reserve 1/4 cup. Press remainder into 9-inch pie plate.
Sift together flour and sugar. Boil together cocoa, butter, water and Crisco oil. Pour over sugar and flour. Stir well and add buttermilk, eggs (slightly beaten), salt, soda and cinnamon. Mix well. Pour in greased cookie sheet. Bake at 400° for 20 minutes. Start making icing 5 minutes before cake is done.
Use cooking apples. Wash, slice and fry in bacon drippings. Sprinkle heavily with sugar and a little salt. Fry until done, approximately 20 to 30 minutes. Fry in heavy skillet.
Bring the sugar and water to a rolling boil and boil exactly 3 minutes. Add the fluff, peanut butter and vanilla. Turn into a buttered 8x8 pan.
Cut fish into cubes. Dice potatoes. Chop onions. Add parsley and tomatoes. Put these ingredients into a pot with the water. Add the salt and pepper. Heat to boiling and then reduce heat. Cover and simmer about 30 minutes. Cool and refrigerate overnight. The next day, add butter and cream. Heat until butter melts.
Salt and pepper meat. Dust with flour. In large skillet, brown meat in fat until very brown. Add stock or bouillon and Dr. Pepper. Cook over low heat until tender. Add all vegetables except peas and cook until barely tender. Add peas and cook at least 10 minutes more. Serves 8.
Spread popcorn and nuts in a large shallow pan and place in preheated 250° oven. Combine butter, brown sugar, syrup and salt in saucepan. Cook over medium heat, stirring, until sugar dissolves. Boil until mixture reaches 248° (firm ball stage), about 5 minutes. Remove from heat and stir in soda. Pour mixture over corn and nuts, stirring gently to coat. Return glazed popcorn and nut mixture to oven and bake 45 minutes, stirring every 15 minutes. When cooled, pack in airtight tins. Makes slightly more than 2 1/2 quarts crunch.
Mix ingredients in order by hand. Pour into two unbaked shells and bake at 350° for 30 to 45 minutes.
Mix, brown and drain the beef and sausage. Mix the cheese with the well drained meat. Stir well, allowing cheese to melt throughout meat. Spread on 1 1/2 loaves of party rye bread. Place on cookie sheet and under broiler until brown. May also be frozen and taken out individually when needed. If freezing, do not cook until you are serving.
Cook the cloves, salt, sugar, cinnamon and the juice of the lemon for 1/2 hour in the water. Drain, reserving the liquid. Add the wine. Blend the flour well with the cream and add to the liquid. Bring to the boil. Add the cherries, reserving some for garnish. Bring to the boil again. Serve chilled. Decorate with whipped cream and cherries. Serves 5.
Put seasoning on fish with 1/8 cup of water. Marinate overnight, skin side down. Place salmon on grill, medium-low, skin side down. Grill for 10 to 12 minutes, basting with olive oil every few minutes. Put onion rings on salmon 5 minutes into cooking. Sprinkle with Parmesan cheese after salmon is removed from grill. Serves 4.
Mix all together and roll out on floured board cut in thin strips. Drop in boiling broth. Use chicken, turkey or beef as you wish.
Cream butter or margarine; add sugar, then eggs. Mix well, then add buttermilk with baking soda dissolved in it. Add crushed bananas and a pinch of salt. Mix well. Add nuts, then add flour. Bake at 350° for 1 hour in greased loaf pans.
Combine sugar and flour. Beat egg yolks until thick and add to sugar and flour. Combine with evaporated milk, vanilla and milk. Beat egg whites stiff and add last. Pour into 6-quart container of ice cream freezer and freeze according to manufacturer's directions. Yield: 6 quarts.
Cook macaroni as directed on package. Strain and add ingredients. Season to taste with Mrs. Dash. Best when left to set several hours or overnight.
Melt 6 tablespoons butter. Blend in flour until smooth. Slowly add 3 cups milk. Simmer and stir constantly until thick and smooth. Add salt and pepper. Saute mushrooms in lemon juice. Beat eggs with milk. Melt remaining butter and pour eggs in pan, stirring over medium heat until tender. In greased large and shallow casserole, combine cheese, mushrooms, crumbled bacon, eggs and sauce, stirring to blend. Can be refrigerated. Bring to room temperature. Bake at 325° for 30 minutes.
Sprinkle 1 package soup mix on the bottom of a casserole dish. Sprinkle rice next. Put the chicken soup and 2 cans water in separate bowl and mix, then place on top of rice. Place chicken parts next. Sprinkle the second package of soup mix over the top. Cover; bake at 350° for 1 1/2 hours; uncover and cook for another 1/2 hour.
Combine corn syrup, brown sugar, butter and salt in glass bowl. Microwave on High for 3 1/2 minutes, until mixture comes to a boil. Stir. Microwave 2 minutes more. Stir in soda. Pour over popcorn in large glass bowl. Mix well. Microwave on High for 1 1/2 minutes. Stir well. Microwave 1 1/2 minutes longer. Cool.
Cream sugar, eggs, oil and pumpkin mix together. Add remaining ingredients together and add to first mixture. Mix well. Pour into a greased bread pan and bake 45 to 60 minutes or until done in a 350° oven. Bread is done when you can insert a knife into the center and it comes out clean.
Mix together and pour in pie shell. Dot top with 3 tablespoons butter. Bake at 350° for 45 minutes to 1 hour or until knife comes clean when inserted in center of pie.
Let cucumbers and onions stand 2 hours in 2 tablespoons salt. Stir occasionally.	Pack cucumbers and onions into containers. Heat sugar and vinegar enough to melt sugar. Pour over cucumbers and freeze. Makes 4 pints.
Dice and fry bread in butter until crisp. Remove and place on paper towel. In large bowl, mix flour and salt. Mix egg and milk and stir into flour mixture. Form into dumplings around bread cubes, using 3 to 4 cubes per dumpling. Drop into boiling water, taking care that dumplings do not stick. Cover and boil gently 15 to 20 minutes or until done. Makes 4 servings.
Boil chicken. Reserve chicken broth and debone chicken. Cut into bite-sized pieces. Cook spaghetti in chicken broth adding water if needed. Drain. Melt the margarine in a skillet and cook onion and pepper until tender. Add chicken and simmer with a lid on for about 10 minutes. Mix cooked spaghetti with chicken mixture. Add mushroom soup and mix well. Put into a casserole dish and top with cheese. Bake about 20 to 30 minutes at 325° or until cheese is melted and everything is blended together.
Mix ground meat, celery, onion, egg, salt and pepper well. Bake meat balls in 350° oven for 15 minutes. Mix mushroom soup and milk together; pour over meat balls in casserole. Bake for 20 minutes at 350°. I recommend serving over hot, buttered noodles.
Pour milk into a small mixing bowl. Add pudding mix. Beat with a wire whisk until blended for 1 to 2 minutes. Let stand for 5 minutes. Fold in whipped topping. Spread filling about 1/2-inch thick on one cookie or cracker. Press another on top. Freeze until firm about 4 hours. Wrap for the freezer, keeps up to 2 weeks.
In a blender container, place Egg Beaters, potatoes, onion, flour and pepper. Blend until the mixture is evenly rough in consistency. Melt 1 teaspoon margarine on hot griddle for every two pancakes; pour 1/4 cup batter onto hot griddle for each pancake. Fry on both sides until well browned, about 3 minutes per side. Serve hot with applesauce, if desired.
Mix all ingredients, except cookies, together and chill for 2 hours. When ready to serve, crush cookies and mix in.
Stir flour, salt, pepper & shortening over medium heat until lightly browned. Add liquids and stir until thickened. Pour over swiss steak. Serves 6.
Cook diced bacon until crisp. Remove to paper towels and drain. Cool. Beat eggs, half and half, salt and pepper. Into each tart sprinkle some bacon and spoon in about 1 tablespoon egg mixture. Bake 20 to 25 minutes at 400°. Serve immediately.
Combine corn, milk, sugar, flour, egg yolks, butter, salt and pepper. Beat egg whites until frothy, about 1 minute. Add to corn mixture. Pour into lightly greased casserole dish. Bake at 300° to 350° until top is brown and bubbly. Recipe can be doubled.
Place artichoke hearts in baking pan. Combine bread crumbs, cheese, salt, pepper and oregano. Cover artichokes with mixture. Pour olive oil over. Sprinkle with a few drops of water. Bake in moderate oven (350°), until crumbs are golden, approximately 30 minutes.
Grease and flour bottom of cookie sheet. Beat eggs and sugar at high speed in large bowl until light and fluffy. Add fruit cocktail with juice, flour, baking soda, salt and vanilla. Beat at medium speed until well blended. Spread into pan. Sprinkle with nuts and coconut. Bake at 350 degrees for 30 minutes. While hot, drizzle with glaze.
Mix all the ingredients; pour into a 13 x 9-inch pan, either greased or sprayed with Pam. Bake at 350° for 40 to 45 minutes. Serve with warm flour tortillas and picante sauce or your favorite salsa. Good for company.
In large covered microwavable dish, put soup and 1 can of water. Using a wire whisk, stir until smooth. Add Kitchen Bouquet to desired color. Chop celery and onion and add to mixture. Coat chicken pieces with Season-All. Place in soup mixture and cover. Microwave for approximately 30 minutes or until done. (This will depend on the wattage of your microwave oven.) Serve with rice.
Combine milk and eggs. Combine dry ingredients; cut in margarine until mixture resembles coarse crumbs. Stir in cheese. Add combined milk and eggs; mix just until moistened. Spoon into greased and floured loaf pan. Bake at 375° 1 hour. Remove from pan immediately.
Combine all ingredients listed. Cook until right consistency of your choice. Also can add meat, if desired. Serve with pita bread wedges, slightly toasted.
Combine flour, brown sugar and butter. Pat mixture into bottom of cake pan and bake at 350° for 20 minutes. Remove from oven and crumble with fork. Pat into pie pan. Pack sherbet on top of cooled crust. Combine thawed Cool Whip, cookies and nuts. Blend thoroughly. Spread over top of pie. Freeze for several hours or overnight. Serves 6.
Mix sugar, eggs, oil and pumpkin. Sift dry ingredients and add to pumpkin batter. Bake in loaf pans, greased and floured. Bake about 1 hour.
Mix, cover with French dressing, chill and serve in lettuce shells or in scooped-out tomatoes.
Dissolve gelatin in 1/2 cup boiling water. Chill until syrupy. Add remaining ingredients; let set before serving.
In a large skillet, add all ingredients, keep stirring, until hot. Add chicken; heat over low heat until hot. Serve with hot rice and Mango Chutney.
Blend all ingredients together, except onions and cheese. Mix in onions by hand. In baking dish, layer mix 2 times. Add cheese. Repeat until gone. Bake at 350° for 20 minutes.
Preheat oven to 325°. In a greased baking pan, place chicken and season with salt and pepper. Spoon sauerkraut evenly over each chicken breast. Place a slice of cheese over each breast and pour salad dressing over cheese. Bake 1 1/2 hours or until chicken is done.
Mix flour, salt, sugar and Crisco. Using pastry mixer or knives, cut into pea sizes. Add egg, vinegar and water. Blend. Refrigerate until needed. Makes 3 or 4 pie shells.
Brown hamburger meat, drain, then add pizza sauce. In casserole dish, put a layer of Cheddar cheese. Then put hamburger mixture over top of that, add pepperoni next, then top with Mozzarella cheese. Last, you roll out crescent rolls and lay them on top. Bake according to temperature on crescent rolls. Cook until rolls are done and cheese has melted.
Preheat oven to 350°. Mix together first 8 ingredients; add remaining ingredients to dry mixture. Bake at 350° for about 1 1/2 hours.
Sift cream of tartar, soda, sugar, salt and baking powder with flour. Rub butter and lard in like for pie crust. Add currants, eggs and milk, add more milk if necessary. Roll and cut. Bake over low flame (350°) about 4 to 5 minutes on each side.
Beat eggs and sour cream. Add cake mix. Combine frosting with oleo and add to cake mixture. Bake in tube or Bundt pan at 350° for 45 minutes.
Mix flour and 2 tablespoons brown sugar. Cut in 6 tablespoons butter. Pat mixture into an ungreased 11 x 7-inch pan. Bake at 350° for 15 minutes. Beat eggs slightly. Stir in 1/2 cup brown sugar, pecans, corn syrup, 2 tablespoons melted butter, vanilla and salt. Pour over baked layer. Bake at 350° about 25 minutes. Cool and cut into bars.
Cook broccoli according to directions, leaving out salt. Drain and put in casserole dish. Dot with butter. Mix the remaining ingredients thoroughly and pour the mixture over broccoli. Sprinkle cracker crumbs on top and again dot with butter. Bake at 325° or 350° for about 45 minutes. Sprinkle with cheese and melt.
Take 1 cup pineapple juice and add crushed rosemary leaves; heat to a boil and let steep. Strain and cool. Mix all ingredients, add the ginger ale before serving. Float lemon slices, decorated with rosemary leaves.
In large mixing bowl, combine 3 cups flour, yeast, salt and sugar. Mix well. In saucepan, heat water, milk and shortening until very warm, 120° to 130°. Shortening does not need to melt. Add to flour mixture. Blend at low speed until blended. Beat 3 minutes. By hand stir in enough flour to make firm dough. Knead 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise until double, about 1 hour. Punch down. Divide into two parts. Roll each into a 14 x 7-inch rectangle, starting with short side; roll tight. Put into greased loaf pan, turning to grease top to let rise again until dough gets to top of loaf pan, about 30 minutes. Bake in a preheated oven at 350° for 45 to 50 minutes or until brown and the loaves have a hollow sound when tapped.
Mix pudding and milk until thick. Fold in Cool Whip and sour cream. Layer with vanilla wafers and pudding, ending with pudding on top. Top with coconut.
Thoroughly cream shortening, butter and sugar; add eggs. Beat well. Sift dry ingredients. Add to creamed mixture. Add nuts.
Make pudding according to package. Break up chocolate cakes and place half in large bowl. Spread/pour half pudding over cake, followed by half Cool Whip. Repeat layers. Break up Skor toffee bars and sprinkle over top layer (Cool Whip).
Melt butter. Add onions. Cook over low heat until onions are soft. Add paprika. Make roux by browning the oil and the flour mix, being certain it is evenly browned. Add the onions, roux, celery salt, salt and pepper to beef stock and stir until it boils. Let simmer for at least 2 hours. Add beer.
Brown hamburger and onion and add the remaining ingredients. Let simmer in crock-pot.
Cream butter and sugar until creamy. Add eggs, one at a time; add dry ingredients (flour, oats, raisins, nuts, soda and salt). Mix well. Spoon on an ungreased cookie sheet. Makes 40 to 50 cookies. Bake in 350° oven for 8 to 10 minutes. Do not overbake.
Melt chocolate in a double boiler, stirring constantly; remove from heat. Blend in sour cream. Add wafer crumbs; mix well. Chill for 1 hour or until firm. Roll by teaspoonfuls in confectioners sugar. Shape into an oval for body of a mouse. Place 2 gold or silver shot candies for eyes, 2 almonds slices for ears and desired length of licorice whip for tail.
Stew and debone chicken. Mix chicken, sour cream and cream of chicken soup together. Pour into 13 x 9-inch pan. Sprinkle with crushed Ritz crackers. Melt margarine and pour over top. Bake at 350° for 30 minutes or until thoroughly heated.
Mix whipped cream, sugar and egg until gooey. Spoon on greased pan. Lay pecan on top.
Mix thawed lemonade, lemon juice, Cool Whip and Eagle Brand milk. Pour into pie crusts. Chill several hours.
Mix well, then add 1/3 cup of mayonnaise. This is also good on fruit.
Mix flour, sugar and cocoa. Stir until smooth. Stir in milk; place on heat and stir constantly until comes to boil and bubbles for 5 minutes. Stir in vanilla and butter. Pour in 9-inch pie pan.
Cream margarine, Crisco, Crisco oil, powdered sugar, eggs and vanilla. Sift together cream of tartar, baking soda, salt and flour. Add flour mixture to other mixed ingredients. Bake at 375° for 10 minutes (5 and 5) on ungreased cookie sheet. Roll into small balls, then roll in sugar. (Can use colored sugar.) Press down with bottom of glass. (Glass in sugar cookie spreads out.)
Peel mandarins and slice horizontally. Sprinkle both sides with sugar, cover with red wine. Marinate the mandarins for at least 2 hours. Serve as part of green salad or as a side dish for paella.
Combine all ingredients except raisins; add raisins. Grease and flour bread pans. Bake at 350° for 1 hour. Makes 2 loaves.
Brown chicken in butter and olive oil. Add 40 cloves of garlic and saute over very low heat until garlic is semi-transparent. Do not brown garlic as it often causes bitterness. Add salt and pepper. Pour in wine and stock and simmer for 20 to 30 minutes. Serve with remaining sauce. Serve with rice and tossed salad.
Spray 8 or 9-inch pie plate. Mix the first 4 ingredients. When well blended, add clams. Spread in pie plate and sprinkle heavily with Parmesan cheese and lightly with dry parsley flakes. When ready to serve, bake in 325° preheated oven for 30 minutes or until golden brown. Serve with Wheat Thins or heavy chips.
Brown garlic, onion and beef in oil and drain. Add spaghetti sauce, water, sugar, salt, pepper, oregano and basil to beef and simmer 30 minutes.
Cream oleo with sugars. Add eggs and vanilla. Mix well, then add flour, baking powder, salt and baking soda. Mix well, but do not beat. Add chocolate chips and pecans or walnuts. Bake at 375° for about 30 minutes in a well-greased 9 x 12-inch pan or until soft to the touch, but well done around the edges. Let cool and cut into squares. Makes about 24 bars.
Brush mushrooms with salad oil. Stuff mushrooms. Top with melted butter. Bake at 375° for 15 minutes in a buttered baking dish.
Combine cheese and butter. Add remaining ingredients slowly. Roll into log. Wrap and chill. (Do not freeze!) Slice and bake at 350° about 10 minutes. This will keep in refrigerator 3 months!
To make first layer, combine first 5 ingredients; mix well. To make second layer, combine cream cheese and picante. To make third layer, combine avocados, pepper, lemon juice and garlic salt to taste (1/4 teaspoon+). To make fourth layer, combine Cheddar and Jack cheeses by tossing together. To make the final layer, mix black olives and tomato.
Heat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. In large bowl, mix together butter, sugar and vanilla until fluffy. Add eggs and stir until blended. Sift together flour, cocoa, baking powder and salt. Add to sugar mixture and blend well. Reserve 2 cups batter and set aside. Spread remaining batter in prepared pan. Place peppermint patties in a single layer over batter, about an inch apart. Spread reserved batter over patties. Bake 50 to 55 minutes. Do not overbake. Cool and cut into 36 bars.
Sift flour in large pan; make a well or hole. Add sugar, shortening and eggs. Combine baking powder and soda in buttermilk; let it start bubbling before combining with other ingredients. Add salt to flour and flavoring in the eggs. Do not beat eggs separately. Work in stiff dough. Bake at 375° for 10 to 11 minutes.
Dice chicken and combine with celery, onion, tarragon, salt, pepper and mayonnaise. Cut bread into 2 1/2-inch squares. Spread bread with softened butter or oleo and then roll up cornucopia style, overlapping the two adjacent edges. Secure with a toothpick. Spoon in chicken filling. Place close together on a plate; cover with plastic wrap and chill for at least 1 hour. Before serving, remove toothpicks; sprinkle with chopped parsley and insert carrot stick for the stamen in each lily. Makes 18 sandwiches, about 130 calories each.
Heat beans and picante sauce and set aside. Layer the bean mixture, guacamole, sour cream, Cheddar cheese, black olives and tomatoes. Chill and serve with chips.
Bake cornbread according to package directions. Cool and crumble cornbread into large mixing bowl. Add chopped onion, diced green pepper and diced tomato. Fold in Miracle Whip. Serve immediately or chilled. Add crisp bacon if desired.
Grease and flour a 9 x 13-inch pan. Mix together the butter, sugar and eggs, then add other ingredients.
Whip up cream cheese with fork until creamy. Add all other ingredients except 1 cup pecans. Mix and form in ball and roll in remaining pecans. Wrap in aluminum foil and refrigerate overnight.
Put milk and marshmallows in double boiler. When melted, cool. Then add whipped cream and fruit cocktail. Melt butter and pour over crushed graham crackers. Line dish with crumbs. Put in cream mixture and top with a few crumbs. Set in refrigerator until set.
Mix first 7 ingredients; pour into lightly greased 9 x 13-inch pan. Sprinkle cake mix over mixture. Drizzle butter over cake. Sprinkle pecans over batter. Bake at 325° for 1 1/2 hours.
Put ingredients in large pan. Bring to a boil. Then just as it starts boiling, turn fire down very low (just bubbling). Time for 1 hour, stirring about every 10 or 15 minutes. Take off fire and add 1 teaspoon vanilla, 1 teaspoon butter and red food color to make pink for peanut patties (none for pralines). Beat until creamy (I just keep stirring until it gets kind of sticky), about 10 or 15 minutes. By spoonfuls, make patties on waxed or foil paper. They will have to set several hours before they get hard. (I leave mine overnight.)
Mix and pour over roast. Cook 4 to 5 hours at 325°. Keep covered while cooking.
To cooked rice, add salad dressing, soy sauce and sugar; mix well. Cover and chill until cold. Chop spinach, celery and onion and stir into cold rice mixture. Just before serving, sprinkle bacon pieces on top.
Dissolve the 2 packages of jello in 1 cup of boiling water. Add undrained fruits to jello and stir well. Congeal. Soften cream cheese. Mix with sugar. Add sour cream. Spread over congealed jello and top with nuts. Serves 12.
Remove crusts from bread; spread both sides with oleo. Place in 13 x 9 x 2-inch baking pan. Sprinkle with meat of your choice; top with cheese. Combine remaining ingredients and pour over meat and cheese. Chill at least 8 hours (better overnight). Bake at 350° for 40 to 50 minutes.
Preheat oven to 400°. Cut crust off of bread and roll out each slice with rolling pin until flat; set aside. Mix together cream cheese, egg yolk and 1/4 cup sugar until well blended. Spread onto bread slices and roll them up into rolls. In small bowl mix together 1 cup sugar and enough cinnamon to your liking; roll bread rolls into butter and then into the cinnamon/sugar mixture. Bake on cookie sheet at 400° for 20 minutes. (Can also be put in freezer with cookie sheet until ready to bake.)
In a mixing bowl, mix sour cream, mayonnaise and soup mix together. Rinse spinach and "loosen" it. Add spinach pieces to sour cream mixture. Add in bell pepper and cheese. Mix well. Serve with Ritz crackers.
In a food processor, combine tomatoes, green pepper, zucchini, celery, onion, lemon, basil and cumin. Process with on/off turns until smooth. Serve chilled. Serves 6.
Cream butter and sugar. Add egg yolks. Sift flour three times. Add soda to sour cream. Stir well. Add flour and cream alternately to sugar and egg mixture. Beat egg whites, fold into batter. Put in tube pan and bake at 350 degrees for 1 to 1 1/2 hours.
In a 9 x 13-inch rectangular baking pan, mix soup and water. Sprinkle the rice throughout mixture. Place cut up chicken in pan. Pepper to taste. Bake at 375° for 1 to 1 1/2 hours, until rice and chicken are cooked.
Arrange peaches in 8 x 8-inch microwavable dish. Mix remaining ingredients until crumbly. Sprinkle over peaches. Microwave uncovered, on High for 6 minutes. Rotate dish 1/2 turn. Microwave 4 to 6 minutes longer. Serve with ice cream or whipped cream, if desired. Yields 6 servings.