HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cut up 4 quarts of pears. Place in large cooking container (8 quart stock pot is ideal) with 1 cup of water. Cook 15 to 20 minutes, stirring occasionally. Add juice of lemon or 1/2 cup lemon juice. While pears are cooking, mix sugar with 1 1/2 cups water. Heat to a boil and boil for 5 minutes. Add to pears and cook about 1 hour and 20 minutes more. Place in appropriate size jars and seal with melted wax and good jar lids.
Combine water, butter or margarine and salt in medium saucepan. Bring to a boil. Add flour all at once. Stir rapidly over heat until mixture forms a ball and follows spoon around pan. Cool slightly; beat in eggs one at a time, beating well after each additional egg until mixture is smooth and egg is blended in well. Mixture will be slippery and separated, but beating will make it smooth. Heat oven to 400°. Spoon batter into even mounds (about 12 medium) 2 inches apart on ungreased cookie sheet. Bake 45 to 50 minutes, or until puffed and brown with no tiny bubbles of moisture remaining on the surface. Cool on wire racks.
Sift together flour, baking powder, soda, salt, cinnamon and nutmeg. Combine pumpkin, sugar, milk and eggs in mixing bowl. Add dry ingredients and butter. Mix until well blended. Stir in nuts. Spread in well greased 9 x 5 x 3-inch loaf pan. Bake in 350° oven for 45 to 55 minutes or until toothpick inserted in the center comes out clean.
Place bread in buttered 8 x 10-inch pan. Top with cheese. Fry and drain sausage. Spread over cheese. Beat eggs with mustard and milk; pour over top. Refrigerate overnight.
Put melted butter in a gallon pan. Then add cocoa, sugar, cream and let this come to a boil, stirring constantly until you can see white bubbles. Then add peanut butter and take off stove and add as much oatmeal as desired to drop onto a cookie sheet and let cool. Then you can eat all you want.
Combine ingredients in heavy saucepan. Bring to boil; stir until sugar is melted. Pour 1/2 of the glaze while cake is in Bundt pan and the other half when removed.
Brown beef and onion. Drain grease; add drained corn, kidney beans and soups. Add water; stir. Let simmer 15 to 20 minutes.
Clean and wipe chicken. Put all, except breast, into kettle. Add water, vegetables and seasonings. Heat gradually to boiling. Add breast and cook slowly until tender. Cool. Remove fat. Bring to boiling point and strain. Season.	Use the cooked chicken in salad.
Preheat oven to 350° for 10 minutes. Mix all ingredients. Place in square pan and cook for 15 to 18 minutes. Makes chewy brownies.
Place pork loin in baking dish. Mix soup mix, water and flour; pour over pork loin. Bake in a 300° oven for 4 hours or until done.
Cook rice as directed. Add all ingredients except paprika and cheese and mix thoroughly. Pour into greased shallow 3-quart baking dish. Sprinkle with paprika and Parmesan cheese. Bake at 350° until bubbly, about 30 to 40 minutes. Serves 12.
Combine flour, salt and pepper; dredge steak in flor and pound meat. Brown meat on both sides in hot shortening or oil. Put meat in a roasting pan. Combine rest of ingredients and pour over meat. Cover. Bake in a 350° oven for 1 1/2 to 2 hours or until meat is tender. Serve with mashed potatoes, rice or noodles.
Blend potatoes, butter and sugar. Add eggs one at a time. Add spices and milk; mix well. Preheat oven to 375°. Bake for 30 to 35 minutes. Stick knife in dish and pull out; if knife is clean, potatoes are done. Sprinkle with pecans, coconut and marshmallows.
Wash rice at least 3 times and drain. Heat oil in a heavy kettle or pot and saute onions and garlic over moderate heat until onions are translucent (about 3 to 4 minutes). Add rice and cook, stirring, until grains are opaque (about 3 minutes). Add water until it covers rice by 1/4 to 1/2-inch. Add bouillon, bay leaf, salt and pepper. Stir to combine. Boil on moderate-high heat, uncovered, until water is absorbed (5 to 8 minutes). Cover and cook on low heat for 15 minutes. Remove bay leaf and fluff rice with a fork.
Cream butter with cheese until smooth. Blend in flour and salt, then knead with hands to soft dough. Roll into teaspoon-size balls and place on greased cookie sheet. Bake at 400° for 12 minutes. Yield: 3 dozen. Serve hot.
Mash cooked squash; add butter, eggs, onion and Accent. Mix well. Add 5 crushed crackers and 1/4 cup grated cheese to mixture. Pour into buttered casserole dish. Put remaining crushed crackers and grated cheese on top. Bake at 350° for 30 minutes until heated through.
Combine sugar and butter. Cream until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour to creamed mixture, alternating with milk, beating well after each addition. Stir in flavorings. Pour batter into a well-greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 40 minutes or until cake tests done.
Mix all ingredients. Pat mixture into rectangle, 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Cut into 1 1/2-inch squares. Separate squares slightly. Cook, uncovered, in 400° oven until brown, 25 to 30 minutes. Cool 5 minutes. Freeze, uncovered, 15 minutes. (This partial freezing keeps squares from freezing together solidly.)
Combine pudding mix and sugar in a large bowl; add remaining ingredients, stirring well. Pour mixture into freezer can of a 1 gallon hand-turned or electric freezer. Freeze according to manufacturer's instructions. Let ripen at least 1 hour. Yield: 1 gallon.
Brown meat. Mix everything together. Bake at 400° for 45 minutes to 1 hour, covered.
Mix first 6 ingredients well. Pour in pie shell (unbaked) and bake at 350° for 55 minutes.
Melt margarine and chocolate. Transfer to a mixing bowl. Add remaining ingredients. Mix well. Pour into a well-greased 8-inch square pan or pie plate. Bake in a 350° oven for 25 to 30 minutes.
Brown hamburger and onion. Stir in flour. Add soups and sour cream. Cook noodles according to directions on package. Add mushrooms and garlic salt. Drain noodles and add to sauce. Simmer for 30 minutes.
Mix cocoa with sugar and salt. Add milk. Bring to boil, stirring so it will not burn. Reduce heat. Cook to a soft ball stage. You may use a candy thermometer for accuracy. Remove from heat and add peanut butter and vanilla. Let cool 5 minutes. Beat until smooth. Pour into a buttered platter or plates. Cool and cut in squares.
The best seeds to roast are pumpkin and acorn squash. Separate the seeds from the pithy strings; place in a strainer and wash under running water until the seeds no longer feel slick. Pat the seeds dry with paper towels, then spread out in a pie plate. Roast, uncovered, in a very slow oven at 250° until crisp and brittle, about 2 to 2 1/2 hours for pumpkin and acorn seeds, but up to 4 hours for butternut squash seeds. As soon as the seeds are properly roasted, toss them with a little melted, unsalted butter (garlic butter, if you prefer, or butter in which you have warmed a smidgeon of curry powder). Sprinkle lightly with salt.
Make orange jello omitting 1 cup cold water. Refrigerate until shaky, but not solid. Add 1 can whole oranges (drained) and 1 can cut up oranges. Add Cool Whip last. Stir in well. Refrigerate until solid.
Melt the caramels in milk over low heat. Add pecans. Drop by teaspoon onto buttered wax paper. Chill. Melt paraffin and chocolate chips in saucepan over low heat. Dip candy into chocolate and then place on wax paper. Chill.
Heat soup in saucepan. Soften gelatin in 3 tablespoons hot water in bowl. Stir in soup; cool. Stir in crab meat and remaining ingredients. Spoon into mold. Chill overnight. Serve with crackers or fresh vegetables.
Cut up apricots with shears. Pour boiling water over apricots and add butter and sugar. Let cool. Beat in eggs and dry ingredients which have been mixed. Bake 1 hour at 350. Makes 2 big loaves.
Cook oil, onion and soup together. Gradually beat in eggs. Thicken with corn flakes. Add more seasoning, if desired. Chill before serving.
Mix all ingredients except ginger ale. Chill and add chilled ginger ale at serving time only. Serves 24.
Wash shrimp; dry with paper towel. Place in a bowl. Add lemon juice, salt, pepper and Accent. Prepare batter. Combine cornstarch, flour, egg and water. Mix well. Heat cooking oil. Dip shrimp in batter and deep fry a few at a time until golden brown. Drain on paper towel. Serve with sweet and sour sauce or catsup.
Mix jello, but use only 1 1/2 cups of water (1 cup if using pineapple). Let jello start to gel, then add Cool Whip and pineapple. Mix well with mixer. Pour into crust and refrigerate.
Wash chicken and pat dry. Combine butter, green onion, garlic, lemon juice, parsley, pepper and salt. Melt slightly in saucepan. Preheat broiler pan and place chicken on pan when hot. Baste chicken every 15 minutes with butter mixture. Cook approximately 45 minutes, 6 to 8 inches away from heating element. Makes 4 servings.
Mix well. Spread on a plate. Add layers of lettuce, onion (few), tomatoes and shredded cheese. Serve with nacho chips.
Fry garlic in olive oil until golden. Add tomato sauce and water. Cook 10 minutes. Add beans and simmer. Add cooked macaroni to bean mixture. If too thick, add some water.
Mix first 8 ingredients. Let dough chill at least 4 hours or overnight.
Mix everything together, one ingredient at a time. Pour into 2 graham cracker pie crusts. Chill.
Put in 5 gallon crock and tap down. Cover with white cloth. At the end of a few days, it will begin to ferment. Clean this off and re-cover with clean cloth. Dill can be added to the kraut. When kraut is done, freeze.
Add water to buttermilk to make thick as desired. Slightly beat eggs. Add milk to the eggs, then add meal and Jiffy mix. Pour into hot iron skillet. Grease skillet with 3 tablespoons of oil. Bake 30 minutes at 350°. Serves 6 or 8.
Combine bread crumbs, cheese, parsley, salt and pepper. Combine melted margarine and garlic. Dip chicken into margarine, then into crumb mixture, coating thoroughly. Roll each piece into firm roll, skewer with toothpick and arrange in glass baking dish. Drizzle lemon juice and any remaining margarine over chicken. Sprinkle with paprika. Bake in a 350° oven for 1 hour.
Cream together sugars and shortening. Add eggs, milk and vanilla. Mix until smooth. Sift together dry ingredients; stir into batter. Chill. Roll dough into 1/8-inch thickness on powdered sugar surface. Cut into 1 1/2-inch rounds. Place strawberry preserves on half of cookie round; cover with another round. Lightly press edges together with a fork. Make a small slit in top to let steam escape. Bake at 350° for about 10 to 15 minutes. Do a small amount at a time, as dough becomes soft quickly and will be hard to work with.
Preheat oven to 375°. In a large bowl, combine eggs and oil. By hand, stir in brownie mix; mix well. Stir in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart on lightly greased baking sheets. Bake for 8 to 12 minutes (cookies will be soft to the touch). Cool for 1 to 2 minutes before removing from baking sheets. Cool completely. Makes about 48 cookies.
Drain fruit, reserve juice. Beat together eggs, sugar, flour and salt. Add to juices in pan. Cook until thickened. Meanwhile, cook and cool pasta according to directions, then mix with cooled sauce. Don't add fruit yet.
In large bowl, mix 1 1/2 cups flour, oats, sugar, salt and yeast. In saucepan, cook milk and butter until warm or put in microwave. Add milk mixture and eggs to flour mixture. Stir 3 minutes by hand. Stir in 1 1/2 cups flour. Cover. Let rise until double (60 minutes). Put in loaf pan. Rise until double (60 minutes). Bake at 375° for 30 minutes.
Brown sausage; drain well. Remove bread crusts; cube bread slices. Stir milk, salt, mustard and green chiles into beaten eggs. Spread bread cubes in a well-greased 9 x 12-inch dish; pour in egg mixture. Layer green onion, crumbled sausage and shredded cheese on top. Cover and refrigerate overnight. Uncover and bake 1 hour at 325°. Serves 6.
Mix pie filling, water and sugar together; bring to boil. While boiling, add gelatin. Remove from heat, stir until dissolved. Pour into a bowl and refrigerate until syrupy. Add cola slowly; chill until set. Add topping if desired. To make topping combine melted marshmallows and cream cheese. Mix well. Fold in whipped topping.
Wash and trim okra; slice into 1/4-inch pieces. Heat vegetable oil in deep fryer or skillet to about 350°. Mix buttermilk and egg. Mix flour and salt. Dip okra pieces into buttermilk and egg, then roll in flour. Deep fry okra until golden brown, about 3 minutes. Drain on paper towels. Serves 4 to 6.
To cream cheese, add 1 to 2 tablespoons of drained mandarin syrup. Beat until rather light. Stir in remaining ingredients. Chill, serve with salty wheat crackers. Serves 8 to 10.
Blend sugar, spices and salt in mixing bowl. Add eggs, beans and milk. Pour into pie shell. Bake in preheated oven at 325° for 20 minutes; reduce heat to 225° and continue baking 20 minutes. Serve cool.
Make the night ahead. Grease a 13 x 9-inch or slightly larger deep cake pan. Toss ham, broccoli and cheese. Spoon half of mix into bottom of pan. Slice bread into 16 slices. Arrange bread in 2 long rows, overlapping each slice. Put rest of broccoli mix on top. Mix eggs, mustard, milk, onion and hot pepper sauce. Pour over broccoli; sprinkle with paprika. Bake at 350° uncovered for 40 to 45 minutes.
Mix together egg white and milk. Add applesauce, mixing well. Combine flour and baking powder. Add to applesauce mixture. Mix until smooth. Fold in raisins. Pour batter into muffin pans sprayed with nonstick spray or use paper bake cups. Bake at 400° for 20 to 25 minutes. Makes 10 muffins. One muffin equals 88 calories.
Place the first 4 ingredients in a mixing bowl. In a measuring cup, place the water and oil. Heat to 130° in microwave (or heat in saucepan on stove and use thermometer). Add heated liquid to dry ingredients, stirring until thick and smooth. Add approximately another cup of flour or more, until you can handle it (not sticky). Knead until smooth and elastic (approximately 5 minutes). Oil pizza pan; sprinkle corn meal on pan. Let dough rest in middle of pan in a warm place for approximately 45 minutes. Work out to sides of pan. Prebake at 400° for 8 to 10 minutes.
Preheat oven to 375°. In a large bowl, beat margarine and sugars until creamy. Add eggs, milk and vanilla; beat well. Add flour, soda and salt and mix well. Stir in oats, chocolate chips and nuts. Drop by rounded spoonfuls onto lightly greased cookie sheet. Bake for 9 to 10 minutes for chewy cookies and 12 to 13 minutes for crisp cookies. Cool 1 minute on cookie sheet, then remove to wire rack. Makes about 5 dozen.
Grease a 3-quart casserole. Combine all ingredients and place in casserole and bake at 350° for 40 minutes. Serves 12 to 16.
Beat eggs well; add remaining ingredients and beat until dough blisters. Drop from the tip of a wet tsp. into boiling salted water. Cook until tender, about 15 minutes. Drain. Toss with melted butter.
Place almonds and sugar in a small saucepan. Stir constantly over low heat until sugar melts and coats nuts. Place lettuce, spinach, celery, green pepper, parsley and onions in a plastic bag and refrigerate. Put all the dressing ingredients in jar and shake. To bag of greens, add dressing, oranges, and lastly add the almonds.
Grease and lightly flour a 10 x 14-inch pan. Blend margarine and sugar together. Add eggs, one at a time. Add vanilla. Add flour, one cup at a time. Spread 3/4 of batter in pan (save 1/4 for top). Spread all Comstock cherries on top of batter. Spread lightly with the rest of the batter. (Note: It helps if you drop cherries on batter by tablespoon.) Bake at 350° for 40 minutes.
Melt butter in 1 1/2 quart casserole. Mix flour, sugar, baking powder, salt and milk. Pour over melted butter. Do not mix. Pour pie filling over mixture. Do not mix. Bake at 350 degrees for 45-50 minutes.
Combine eggs, sugar, evaporated milk and condensed milk in large bowl; mix well. Stir in milk, walnuts and flavoring. Pour into ice cream freezer container. Freeze using manufacturer's instructions. Yield: 32 servings.
Heat oven to 375°. In center of each tortilla, place 1/4 cup chicken, 2 tablespoons cheese and 1 tablespoon salsa. Roll up. Arrange seam side down in 8-inch square baking dish. Top with remaining salsa and cheese. Bake 25 minutes or until thoroughly heated. Serve with sour cream on top.
Cook beans according to package directions; drain. Cook onion in butter for 3 minutes. Add flour, sugar, salt and pepper. Stir in sour cream and heat thoroughly, but do not boil. Pour over beans, arranged in a buttered 11 x 7-inch flat baking dish. Arrange cheese strips on top. Top with corn flake crumbs. Sprinkle generously with paprika. Bake at 350° for 20 minutes.
Bring to a boil (234°) the sugar, margarine, evaporated milk and chocolate chips. Add Marshmallow Creme, nuts and vanilla. Pour into buttered 9 x 13 pan.
Drain the can of pineapple tidbits, reserving the juice. In a saucepan, put the reserved pineapple juice, egg, sugar and flour. Cook until the mixture comes to a boil, stirring constantly. Let cool. When mixture is cool, add marshmallows, pineapple tidbits, bananas and whipped cream. Chill well before serving.
Marinate beans in the first 3 ingredients up to 3 days. Blend remaining ingredients together; refrigerate until needed. Before serving, drain marinade from beans. Pour sauce over beans; blend until all are well coated. Serves 6 to 8.
Layer cucumbers in small bowl; sprinkle with salt. Refrigerate, covered, for 30 minutes. Saute bacon in large skillet until crisp; drain well. Add cucumbers, drained thoroughly, and remaining ingredients. Stir to mix well. Cook, covered, over low heat for 10 to 12 minutes.
Combine all together. Turn into about 1-inch balls. Brown in hot oil. After meatballs are cooked, drain off oil and add into sauce. Ready to serve over rice.
Put crabmeat in mixing bowl. Add beaten egg. Mix lightly. Add remaining ingredients in order listed. Form the crab cake mixture into the desired size. Fry in skillet with vegetable oil on medium to high heat (about 1/2-inch of oil in bottom of skillet). Fry on one side until golden brown and turn over on other side to get the same. Serve with tartar sauce or cocktail sauce.
Combine salmon, eggs, onion, flour, lemon juice, salt, pepper and cracker crumbs. Mix with fork and shape into 8 patties. Flatten patties slightly. Dip into additional cracker crumbs. Fry in oil or butter.
Blend soup and milk. In buttered 2-quart dish, alternate layers of potatoes, onion soup mix and ham. Sprinkle with paprika. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes more, or until done.
Cream in bowl together the sugar, cream cheese, sour cream and eggs. Add flavoring. Add heavy cream last. Beat about 3 minutes. Bake at 375° or 400° for 1 hour.
Cream butter and sugar. Add eggs and vanilla; stir in flour and baking powder. Stir in remaining ingredients. Spread real well in greased 9 x 13-inch baking dish. Spread with Cinnamon Frosting.
Heat oven to 350°. In the skillet with reserved bacon drippings, brown potatoes and cook onion and bell pepper to tender. Return drained bacon pieces and stir in salt and pepper. Pour into a 9 x 13 x 2-inch baking pan that's been lightly greased.
Preheat oven to 300°. Combine flour and baking soda; set aside. In large mixing bowl, combine remaining ingredients; blend in dry ingredients. Bake 1 hour and 25 minutes or until wooden stick inserted near center comes out clean. Turn out of pan. Voila!
Combine and mix well. Spread on ungreased 13 x 9 x 2-inch pan. Bake at 350° for 20 minutes.
Remove seed from peppers and wash. Combine beef, rice, onion, salt and pepper and 1/2 can tomato sauce. Stuff mixture into peppers; place in large baking dish. Pour remaining tomato sauce over each pepper. Cover tightly and bake at 350° for 1 hour and 30 minutes. Baste occasionally. Serves 6 to 8 people.
Sprinkle cabbage with salt; set aside for 30 minutes. Heat oil in skillet. Add cabbage and stir-fry about 2 to 5 minutes (until limp). Remove and add dressing. Toss well. Serve hot.
Saute meat and onion. Add dry mustard, ketchup and brown sugar. Mix well. Place layer of beans in casserole. Add layer of meat. Repeat, ending with beans. Mix coffee and brandy and pour over beans (do not mix). Cook, uncovered, until bubbly and brown.
Boil chicken until tender. Add broth to cream of chicken soup. Mix Veg-All vegetables and mushrooms in casserole dish. Mix Bisquick with milk. Pour Bisquick batter over mixture. Bake at 350° for 30 minutes.
Boil dates and prunes in the 1 cup water for 3 minutes. Add margarine and raisins and let cool. Mix flour, salt, eggs, nuts, spice and vanilla. Add to fruit. Stir to mix. Do not beat with beater. Bake at 350° for 25 to 30 minutes.
Beat sugar, oil and eggs together well. Fold remaining ingredients into mixture. Put in 5 greased small loaf pans. Bake approximately 1 hour at 375°. Remove from pans and cool.
Mix the first 7 ingredients well and spread on cookie sheet. Finely chop and layer the last 4 ingredients on top of spread. Refrigerate until served. Serve with corn chips or taco flavored chips of your choice.
Heat oven to 350°. In large mixer bowl, beat butter on medium speed until softened (about 30 seconds). Add 1/2 cup sugar and vanilla. Beat until fluffy. With mixer on low speed, gradually add flour and potato chips, beating until well mixed. Drop by rounded teaspoons about 2 inches apart on ungreased cookie sheets. Flatten dough with fork dipped in sugar. Bake at 350° for 12 to 15 minutes or until golden. With pancake turner lift the cookies onto a cooling rack. Makes 36 cookies.
Preheat oven to 350°. Grease casserole dish. Cook spinach; drain. Add onions. Beat eggs slightly; mix with other ingredients. Stir into spinach and onions. Bake for 30 minutes; do not overcook!
Preheat oven to 300°. In a large bowl, stir together flour and baking soda. Add remaining ingredients except cherries. Mix well. Line 1 3/4-inch muffin cups with paper liners or grease lightly. Spoon 1 level measuring tablespoon batter into each cup. Top each with cherry half. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool. Store loosely covered at room temperature. Makes about 7 dozen.
Mix the first 5 ingredients. Place in greased pan. Mix together remaining ingredients. Sprinkle on top of apple mixture.
Cook pasta and drain. Blanch with cold water. Mix all ingredients. Marinate overnight.
Brown meat and pour off fat. Cut up some cabbage (a little or a lot depending on how you like it) over the meat. Pour soup over all. Cook down to right consistency. Better than it sounds and doesn't taste like onion.
Mix pudding and milk in large bowl, then add Cool Whip. Stir until smooth. Line 8 x 11 1/2-inch pan with graham crackers (do not crumble). Pour 1/2 mix over crackers; cover with another layer of crackers. Top with rest of pudding mix. Add another layer of crackers. Top with chocolate frosting. Refrigerate.
Mix dry ingredients. Beat eggs and milk together. Add dry ingredients. Cook until mixture begins to thicken. Add butter and vanilla. Pour into baked pie crust. Top with meringue.
Mix rice, fruit and marshmallows together and chill thoroughly. Beat whipping cream and sugar until stiff. Fold into rice mix. Add nuts. Garnish with coconut, candied cherries or bits of pineapple. Serve immediately.
Remove seeds from peppers. Cook peppers; cut in half, about 5 minutes. Cool and drain. Brown beef and onion in frypan. Drain fat. Remove from heat; stir in cereal, garlic, chili powder, salt, pepper and tomato sauce and tomatoes. Stuff peppers. Bake in oven at 350° for 25 minutes. Remove and top with cheese and return to oven for 3 minutes.
Mix butter, sugar, eggs and lemon extract. Blend in flour, baking powder and salt. Refrigerate for 6 hours. Preheat oven to 375°. Pinch off pieces of dough; roll into balls, then roll in a bowl of sesame seed. Place on cookie sheet (ungreased), a few inches apart. Press down with a fork. Bake for approximately 6 to 8 minutes.