HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash tongue, cover with hot water and add seasoning. Simmer about 3 hours. Let cool in liquid. Trim excess tissue from the tongue and remove the skin. Slice and serve. It's a very good dish.
Place salt pork and onions in large saucepan. Saute until onions are golden brown. Add 3 cups boiling water, potatoes and pepper. Boil for 15 minutes or until potatoes are soft. Bring fresh clams and clam liquor to boiling point. Add milk. Combine clams with potato mixture. Bring to boiling point. Yield: 6 servings.
Wash chicken; pat dry with paper towels. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper. Meanwhile, preheat oven to 350°.
Press dough into a large 12 x 18-inch cookie pan, ungreased. Bake at 350° until golden, 10 to 15 minutes. Cool. Mix rest of ingredients together and spread on top of cooled dough. Press chopped veggies into cheese layer. Cool in refrigerator about 4 hours, but do not store overnight. Crust could get soggy. Cut into squares.
Boil the potatoes. Cool and grate. Mix soup, sour cream, onion flakes, cheese, salt and pepper and potatoes together well. Put in casserole dish. Top with corn flakes and butter. Bake 45 minutes at 350°.
Note: May use plain flour. If so, add 3 1/2 teaspoons baking powder and 1 teaspoon baking soda.
Melt chocolate morsels, butterscotch morsels and peanut butter in large pan over low heat, stirring constantly until smooth. Remove from heat. Add Rice Krispies and peanuts. Stir until well coated. Drop by level measuring tablespoon on waxed paper or buttered baking sheet. Refrigerate until firm or press in 9 x 9 x 2-inch pan and cut out. Makes 4 dozen drop cookies.
Preheat oven to 350°. Spray a 9 x 13-inch baking dish with vegetable cooking spray. Heat the vegetable oil in a frying pan. Then saute the onion and green pepper until tender. Add cilantro and corn; heat for 5 minutes. Add the refried beans (or mashed kidney beans) to the mixture and stir. Fill the tortillas (or burritos) with the mixture. Roll out and fold each one at the ends. Place them side-by-side in the baking dish. Cover the tortillas/burritos with the salsa, then the 2 cheeses. Bake until the sauce bubbles and the cheese melts (about 20 minutes). Salt and pepper to taste.
Brown rice in oleo. Stir often to keep from burning. Add onion, chives, celery or green pepper and saute lightly. Add about 2 cups water soup base and any other ingredients you choose. Simmer until water is gone about 15 to 20 minutes. Serve with beef or chicken instead of potatoes.
Drain and mash shrimp. Blend cream cheese and sour cream. Add ketchup, onion, lemon juice, Worcestershire sauce and salt. Serve with fresh vegetables.
Combine sugar and milk, bring to a boil. Cook 5 minutes (no longer). Immediately add marshmallow cream and stir thoroughly. Add peanut butter and stir thoroughly. Pour into greased (or Pam it) 8-inch square pan. Cool and cut.
Melt 1 1/2 sticks margarine with peanut butter. Stir in cracker crumbs and powdered sugar. Pat into a 9 x 13-inch pan; press smooth. Melt chocolate chips and 1 stick margarine together; pour over mixture. Refrigerate. Have bars at room temperature before cutting.
Mix all dry ingredients with oil and stir until completely dissolved. Alternate crackers and mixture in a large plastic bag. Mix well and let set overnight. Turn frequently until all oil is absorbed. Serve with wine/cheese and dip.
Mix together well. Roll out and cut into 3 inch squares. Place on cookie sheet and bake at 350° until slightly brown.
Beat the eggs until very light; add the sugar and beat again. Fold in gently the flour, salt and baking powder sifted together. Drop by teaspoonfuls on greased pans, some distance apart. Bake in 350° oven until set.
Cream together butter or margarine and sugar; add eggs. Mix well. Add 1 cup flour and 1/2 cup milk. Put baking powder in remaining 1/2 cup milk. Let bubble and settle, then add flavoring. Add remaining 2 cups flour and milk with baking powder and flavoring. Bake at 350° for 1 1/2 hours in greased and floured tube pan. Do not open door during cooking.
Blend cheese and butter together until light and fluffy. Add pepper and Worcestershire sauce. Stir in flour to form dough. Shape around olives, forming 1-inch balls. Bake on ungreased cookie sheet in a 400° oven for 12 to 15 minutes.
Place green pepper, celery, onion and butter in a 2-quart glass casserole dish. Cover and microwave 3 to 4 minutes. Stir in remaining ingredients except cheese. Cover and microwave 7 to 10 minutes, stirring once during cooking. Stir in cheese. Cover and let stand 5 minutes before serving.
Cook ground beef until done and it loses its red color. Stir in seasoning mix, tomato paste and water. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. Cook macaroni as directed on package; drain. Stir into the meat mixture the macaroni, corn and 1 cup of the grated Cheddar cheese. Turn into a casserole dish and sprinkle with the remaining 1 cup of cheese. Bake, uncovered, at 350° for 30 to 35 minutes or until bubbly.
Cream butter, shortening and sugar until light and fluffy. Add eggs, which have been beaten until lemon colored. Combine flour and baking powder; add to creamed mixture alternately with milk. Stir in flavorings. Spoon mixture into prepared 10-inch tube pan. Bake at 325° for 1 1/2 hours, or until cake tests done. Cool in pan for about 10 minutes before turning out.
Put cheese, green pepper, onion and bacon through food chopper. Add Worcestershire sauce and enough mayonnaise to bring mixture to spreading consistency, mixing well. (Makes enough spread to serve 12 to 15 people.) Lay bread slices close together on jelly roll pan or cookie sheet and spread with cheese mixture. At serving time, place in broiler (about 3 inches from heat source) until topping is bubbling and golden brown. Serve immediately and be prepared to keep serving. Pickles, any type, are good accompaniment.
Partially defrost fillets so they can be separated. Cut into pieces about 3 x 1 1/2-inch. Place on paper towels to dry. Beat egg yolks until thick and light. Blend in beer, milk, flour and seasonings. Mix until smooth. Beat egg whites stiff but not dry; fold in. Pat fillets dry. Dip into batter, a few pieces at a time; lift out and drain slightly with fork or slotted spoon. Deep fry in cooking oil for 2 to 3 minutes until golden brown.
Mix together the sugar, butter and milk; bring to a boil. Boil good for 9 minutes, stirring as it cooks. Add chocolate chips, Marshmallow Creme and vanilla; mix well. Add chopped pecans and mix. Pour into a buttered 13 x 9-inch pan or drop by teaspoon onto wax paper.
Melt butter in saucepan. Add remaining ingredients and mix well. Cook over low heat for 2 minutes, stirring constantly, until mixture boils. Remove from heat and cool 10 minutes. Gradually beat in confectioners sugar until icing reaches spreading consistency. Spread on cool cake.
Cook rolls in jelly roll pan for 5 minutes. Sprinkle partially baked crust with cheeses, shrimp and crabmeat. Mix other ingredients and pour over; bake 25 to 35 minutes more.
Do not brown beef. Mix all together. Put in covered 2-quart casserole. Bake at 325° for about 2 hours. Leave lid on. Serve on buttered noodles or rice. The meat in this recipe is very tender.
If possible, let cranberries and sugar stand overnight in refrigerator. Dissolve Jell-O in boiling water, then add other ingredients. Refrigerate.
Brown the ground chuck in a large skillet or saucepan. Drain fat. Put in the tomato sauce and water. Add large spice packet; add salt and cayenne pepper. Cover and simmer for 15 minutes.
Drain sausage and ground beef. Mix ingredients together. Shape into 1/2-inch balls. Bake at 350° for 20 minutes.
Dissolve gelatin in boiling water. Stir in cranberry sauce until melted. Mix in applesauce. Pour into oiled 5 cup mold. Chill until firm.
Heat oven to 350°. Heat 1/2 cup margarine in round pan (9 x 1 1/2-inches) or square pan (9 x 9 x 2-inches) in oven until melted. Sprinkle with brown sugar. Arrange apricot and pecan halves on top. Add enough water to apricot syrup to measure 1 1/4 cups. Beat mix (dry), syrup mixture, 1/2 cup margarine and the eggs in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour 2 1/2 cups batter into pan. Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Immediately invert cake onto heatproof serving plate. Leave pan over cake a few minutes. Serve warm.
Place cukes, onion and salt in a large bowl; cover with cold water. Let stand 2 hours and drain. Mix sugar with vinegar; pour over cukes. Mix thoroughly. Put into pint freezer containers and leave 1/4-inch space at top. Freeze.
Mix well. Pour into pie pan that you have sprayed with Pam. Bake 45 minutes at 350°.
In a large mixing bowl, beat eggs well. Stir in next five ingredients. Add green chilies.	Pour into a greased 8-inch square baking pan. Bake at 350° for 40 to 45 minutes or until a knife inserted near center comes out clean. Serve immediately. Makes 6 to 8 servings.
Slice okra, about like pickle chips. Salt lightly. Beat 1 egg well with 3/4 cup milk. Dip okra in breading mix, then in milk mixture, then back in breading mix. Fry in deep fryer at 350° until golden brown.
Mix everything together. Put in buttered 9x13 pan. Top with crushed potato chips. Bake 1 hour at 375° or 1 1/2 hours at 350°.
Grease a 13 x 9-inch pan. In large saucepan, melt butter and chocolate over low heat, stirring constantly. Remove from heat and add sugar. Cool slightly. Add eggs, one at a time, beating until well blended after each addition. Stir in flour, vanilla and salt; add nuts. Bake at 350° for 30 to 35 minutes, or until inserted toothpick comes out clean.
Combine dry seasonings, then mix into water. Combine the mixture with the coarsely ground meat. Please use the salt and water which produces a paste. The meat mixture will be sticky. Wet hands with water for easier handling. Be sure to follow this recipe exactly because cooking sausage causes 25% to 29% loss in weight which is mostly moisture. Shape patties or create links with 31 to 34 mm pork casings. Pork casings are found in most meat markets and supermarkets that make their own sausage. Your supermarket can order casings for you. (Fat and calories reduced about 33% compared to some commercial sausages.)
In medium skillet, combine meat and gravy mix; cook over low heat until meat is done. Drain off fat. Make mashed potatoes by combining water, milk and salt. Add potato flakes and stir with fork. Pat meat along bottom and sides of skillet, like a crust. Spoon peas and carrots over crust. Spread mashed potatoes over the top. Cover and heat 15 to 20 minutes. Makes 4 to 6 servings.
Mix all ingredients together. Bake in Corning 30 to 40 minutes until golden brown.
Preheat oven to 300°. Bake all together on a cookie sheet for 10 minutes, then stir. Bake another 10 minutes. Cool.
In heavy saucepan, over low heat, melt chips, sweetened condensed milk and salt. Remove from heat and stir in nuts and vanilla. Spread evenly into 8-inch square, waxed paper lined pan. Chill 2 hours. Turn onto cutting board, peel off paper and cut into squares.
Partly brown hamburger meat and onion in skillet. Pour off excess fat. Add margarine and mushrooms and finish browning. Then add salt, garlic salt, pepper and flour. Mix well for about 5 minutes. Add can cream of chicken soup; stir for 2 or 3 minutes, until completely mixed. Reduce heat and let simmer for 10 minutes, stirring occasionally. Then add sour cream and stir until completely mixed and warmed through. Great over noodles or rice.
Blend broth or milk with soup. Mix remaining ingredients except for almonds. Bake at 325° for 40 minutes. Sprinkle with almonds before serving. A good choice for leftover chicken!
Ground wafers into meal like mixture. Cut cherries into small pieces. Chop pecans. Mix raisins, pecans, coconut, cherries, milk and wafers. Knead with hands. Put in greased mold or Pyrex dish. Set 24 hours in refrigerator. When ready to serve slice thin. This will keep for several months in the refrigerator.
Cook first 4 ingredients for five minutes. Pour over 20 cups of popcorn. Stir; spread into two large pans. Bake at 225° for 1 hour. Stir every 15 minutes. Cool and store.
Sift together flour, baking powder, soda and salt. Add buttermilk and cooking oil. Pour onto floured board and knead until dough is smooth but soft. Pinch or cut biscuits and place in oiled pan. Brush with butter or oil and bake until golden brown (350°).
Mix meat, eggs, bread crumbs, ketchup, Accent, water and soup mix. Put in loaf pan. Cover with 2 strips bacon. Pour tomato sauce over and bake 1 hour in 350° oven.
Melt caramel candy with milk over low heat. Remove and stir in pecans. Drop by teaspoon on buttered wax paper. Chill. Melt Crisco or wax and morsels on low heat; remove from heat. Dip candy in chocolate and return to wax paper.
Combine Italian dressing and the Ranch Style dressing mix; stir in remaining ingredients except lettuce. Cover and chill 8 hours. When serving, spoon into a lettuce-lined bowl using a slotted spoon. Makes 12 to 14 servings.
Cream sugar, syrup and salt; cook in large pan. Cook until sugar dissolves (boil 1 minute covered). Uncover; cook to soft ball stage. Add vanilla; beat on high speed mixer until creamy. Add all other ingredients. Pour into square pan. Chill.
Mix meat, eggs, cheese and oregano. Shape into about 30 (1/2-inch) balls; brown slightly on all sides in a little hot fat. Drain off excess fat. Pour in soup. Add water slowly, stirring to blend. Simmer, uncovered, for 20 to 25 minutes, stirring occasionally. Makes 6 servings.
Put pickling spices in cloth bag. Put vinegar, salt and garlic with pickling spices in saucepan. Simmer, but do not boil.
Heat butter in saucepan over medium heat. Whisk in flour to form a roux. Add cream and stir until it begins to thicken. Add cheese and nutmeg and continue to stir until desired consistency is achieved. Salt and pepper to taste.
Mix the Cornflakes, Rice Krispies, coconut and peanuts in a large mixing bowl. Boil the sugar, half & half and corn syrup to a soft boil. Pour over the cereal mixture. Mix well and pack in shallow buttered 9x13-inch pan. Cut in squares.
Mix ingredients together. Refrigerate until hard enough to shape. Roll in chopped walnuts.
Cut up oranges and lemons and let stand in part of the sugar. Add all of ingredients, except ginger ale. Add frozen or fresh strawberries, if desired. Add ginger ale just before serving. Makes 2 1/2 gallons. Serves 75.
Mix together the 2 corns, the package of Jiffy corn mix, 2 eggs and 1 cup milk. Spread in greased pan. Spread over above the 1 small diced onion, 1/2 diced green pepper, 2 tablespoons pimento and 1 stick melted oleo (mix the 4 ingredients together and pour over above corn mixture). Spread 1 1/2 cups grated cheese over above. Bake in 400° oven for 35 to 40 minutes.
Wipe meat with a wet cloth. Season on both sides and brown in fat. Mix tomatoes with A.1. sauce and mustard. Pour over meat; cover. Bake at 375° until tender, about 30 minutes. Add sour cream; cook, uncovered, 10 more minutes. Thin sour cream with light cream, if too thick.
Stir and brown off meat in skillet or open saucepan; drain off any fat or water that renders out. Add onions and celery to the meat and stir. Cook until the vegetables are clear. In a pot, add all the ingredients together; cover and cook over low heat, the slower, the better (1 to 1 1/2 hours). Perhaps it would be better for guests to add cayenne pepper to their taste when served. Serves about 8.
Beat eggs, add sugar, flour, baking powder, salt and vanilla. Add dates and nuts. Bake at 350° for 35 minutes in a large greased loaf pan, 10 x 15 x 2-inches. Cut and roll in powdered sugar while still warm. Do not overbake.
Mix all the ingredients together in order: butter, margarine, peaches and the cake mix. Bake 1 hour at 375°.
Melt chocolate and 1 stick butter in double boiler. Cream 1 stick butter with 2 cups of sugar. Beat until fluffy. Add eggs, one at a time and mix well, then add vanilla and chocolate mixture. Sift and fold in flour. Pour into a greased 9 x 13-inch pan. Spread evenly, then bake 20 to 25 minutes at 350°. Do not overcook.
Slice peaches; put into unbaked pie shell. Mix flour, sugar, eggs and pour over peaches. Add a couple dots of butter. Bake at 350° for 60 minutes. Cool completely before cutting.
Brown and drain ground beef. Add rest of ingredients. Mix together in slow cooker. Simmer all day on low.
Add brown sugars to melted margarine; stir until dissolved. Add the dates and 1 1/2 tablespoons water to sugar, margarine and date mixture. Cook for 6 minutes, stirring all the time. Take off stove; add coconut, pecans and vanilla. Let cool until you can handle it. Add Rice Krispies. Mix well and roll in small balls. Drop in a plastic bag with 1/2 cup confectioners sugar. Lay them on foil until cool. Store in plastic bowl until ready to serve. (Very good to serve at Christmas.)
Mix the mayonnaise and Old Bay seasoning together. Fold into crabmeat and put in shallow casserole. Top with cheese. Bake at 350° for about 15 minutes.
Mix first 3 ingredients and press in cake pan. Bake for 12 minutes in 350° oven. Next mix the remaining ingredients together. Pour on top of baked crust and bake 25 minutes or more. Cut in bars.
Mix well, roll in crushed nuts and roll in wax paper. Add coconut and pineapple if desired.
Mix together and bake at 350° for 1 hour, or microwave until done, stirring once during cooking time.
Mix shortening and sugar together; cream well. Add egg and vanilla. In a separate bowl, mix all dry ingredients together. Add alternately to shortening/sugar with the pineapple. (You may wish to add a little more pineapple and flour to make the mixture stiffer.) Add nuts and raisins. Drop onto lightly greased cookie sheet. Bake at 375° for 12 minutes or until light brown. Yields 48 cookies.
Heat oil in skillet. Pat zucchini dry and saute over medium heat until browned on both sides. Drain on paper towel and set aside. Place tomato sauce in saucepan. Add wine, celery, parsley and oregano. Simmer for 5 minutes and set aside. Preheat oven to 375°.
Cook broccoli per package instructions. Dice the celery, mushrooms and onion; saute in butter. Add Velveeta cheese and cook slowly until all the cheese is melted. Add garlic powder to taste. Add Tabasco, Worcestershire and seasoning salt to taste. Serve with corn chips.
Break pretzel sticks into 3 pieces (or bite-size pieces). Place in a bowl. Pour peanuts on top. Mix together. Melt white chocolate in either double boiler (covered) on stove top, or in microwave bowl (covered with air vent) in microwave on High for 2 minutes, or until melted (stir after 1 minute, then check every 15 seconds). Stir and pour over pretzels and peanuts. Take a cookie sheet and line it with wax paper. Spread candy mixture across to fill 1 cookie sheet. Place in refrigerator for 15 minutes to harden. Take out and break apart like peanut brittle into uneven sized pieces. Store in cool place or in fridge. Enjoy!
Thaw broccoli if frozen or cook until tender if fresh. Put broccoli into a 2 1/2-quart casserole, preferably flat. Slice cheese over the broccoli. Sprinkle with the crackers. Pour butter (melted) over top. Bake, uncovered, 30 minutes at 350°.
In a heavy 6 to 8-quart pot, heat the oil and gradually add the flour, stirring constantly. Cook over low heat, stirring constantly, until a medium brown roux, the color of rich peanut butter, is formed. Remove from the heat and add the fresh vegetables and parsley. Mix well with the roux, then return to low heat and cook, stirring constantly, until the vegetables begin to brown. Mix in the canned tomatoes and tomato sauce, then add the chives, wine, seasonings and lemon juice and mix again. Raise the heat under the pan and bring to a low boil. Add the water and mix thoroughly. When the mixture boils up again, reduce the heat and simmer for 45 minutes. Add the shrimp and allow to come to a low boil again, then cover, reduce the heat slightly and simmer for 20 minutes. Remove the pot from the burner and allow to stand, covered, at room temperature for about 10 minutes before serving. Serve over boiled rice. Serves 4. This takes time to prepare, but it is worth the effort. When you try it, you will be transported to the Crescent City, New Orleans.
Cook raisins in water over moderate heat until all water is absorbed, set aside and cool. Cream shortening, sugar and eggs until fluffy. Sift flour with soda and salt. Add to creamed mixture with cooled raisins and vanilla, mix well. Shape dough into small balls (walnut size). Put on greased baking sheet. Bake 15 minutes at 350°. Cool on wire rack. Yields 6 to 8 dozen.
Heat milk and butter together until milk begins to simmer. Do not let it come to a boil. Crush saltines finely. Blend saltines with milk and butter. Add crab meat and seasonings. Save some cracker crumbs to sprinkle on top. Top with a few pats of butter. Bake at 400° for 30 minutes or until crab is golden brown.
In a bowl, put some wafers. Add strawberries. Then add a layer of pudding. Do pudding as on box. Then repeat the layers.
Grease 10 x 6-inch or 9 x 9-inch Pyrex pan. Layer croutons on bottom, cheese over that. Add egg and milk mixture, meat or mushrooms on top. Bake at 325° for 55 to 60 minutes. Great with ham and beans. Enjoy!
Bone chicken breasts and put through food grinder with onion, water chestnuts and mushrooms. Add cornstarch, salt, soy sauce, sherry and beaten egg whites. Form into small balls and fry in deep hot oil. Drain and serve with toothpicks. Yields about 50 small balls.
Cook and drain noodles; combine noodles, tuna, salad dressing, celery, onion, green pepper and salt. Blend in soup and milk; heat through. Add cheese; heat and stir until cheese melts. Turn into 2-quart casserole. Bake, uncovered, at 375° for 20 minutes. Makes 6 servings.
Place sugar, oil, catsup and vinegar in a quart jar. Shake until all blended well. Peel and grate a medium-size onion and place in the jar. Peel two pieces of garlic and place in jar to marinate. Dressing must set 24 hours before using. Keep refrigerated.
Mix all ingredients and pour into 1 1/2-quart casserole dish (9 x 12-inch cake dish). Refrigerate for 12 hours. Bake at 350° for 40 to 45 minutes.
Preheat oven to 350°. Use 11 1/2 x 17-inch baking pan.
Slice cucumbers lengthwise, then scoop seeds out with spoon. Cut in 1/2-inch thick slices. Cover with 2 gallons water in which 2 cups lime has been dissolved. Cover; let stand 24 hours. Drain and rinse at least 3 times in cold water. Cover with ice water and let stand 3 hours. Drain well and dry with towel. Make a syrup of vinegar, sugar, salt and spices. Stir well and heat. Pour syrup over cukes and let stand overnight. The next morning, boil for about 35 minutes or until transparent. Put in sterilized jars and seal. Save leftover syrup. Cover and refrigerate until next making.
Heat 1 tablespoon of oil and fry eggs on both sides. Remove egg and shred. Heat rest of oil and brown garlic and onion. Once garlic is browned, add rice. Add shrimp, stirring while cooking, until they turn pink. Add rest of ingredients and stir until thoroughly heated, about 5 to 8 minutes. Serve topped with shredded eggs.
Mix together and place in baking dish. Bake at 350° for 30 minutes.
Mix flour, butter and nuts together. Pat into 9 x 13-inch pan. Cook in 350° oven for 15 minutes. Cool.
Mix 1/2 cup peanut butter with chocolate and melt in heavy saucepan. In a separate saucepan, melt the remaining 1 cup of peanut butter. Keep warm over hot water or very low heat on stove. Cut cupcake liners down to 1-inch deep. Place in muffin tins.
Sprinkle salt and pepper on all sides of meat and put in a 3-quart casserole. In a small pan, combine tomato sauce with molasses, vinegar, liquid smoke and onion; bring to a boil and simmer 5 minutes. Pour over ribs. Cover and bake in slow oven at 275° for 3 to 4 hours or until very tender. Spoon off excess fat.
Choose firm purple eggplant. Remove stalk and, without peeling, cut into thumb-size pieces.