HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute celery, onion and carrots in butter in a large soup kettle for 3 to 5 minutes. Add potatoes and chicken broth. Add cauliflower and simmer until tender. Mix flour in milk until smooth; add pepper and mustard and add broth. Add cheese and bacon. Stir until melted and blended. Do not boil. Serves 6 to 8.
Cut shortening into flour and salt until particles are small pea size. Sprinkle in water tossing with a fork until all flour is moistened and pastry almost cleans inside of bowl. One or 2 tablespoons more water may be added, if necessary. Roll dough in a ball and flatten round on lightly floured cloth board. Roll pastry 2 inches larger than inverted pie plate with cloth covered rolling pin. Fold pastry in quarters and place in a pie plate. Unfold and ease into plate. Press firmly into plate.
Combine all ingredients and bake in a well-greased pan for 1 hour at 325°. Cut all ingredients fine.
Combine 2 1/2 cups of the water and raisins in a small Dutch oven; bring to a boil. Boil until water is evaporated or absorbed by the raisins. Remove from heat. Add applesauce, eggs, Sugar Twin, oil and remaining 1/2 cup of water. Stir until well combined. Sift together flour, cinnamon and soda. Gradually add to applesauce mixture with vanilla; stir well. Spoon batter into 10-inch Bundt pan, coated with cooking spray. Bake at 350° for 40 to 45 minutes. Yields 12 servings.
Cut flour and Crisco together with knife until pea size. Then add ice water. Shape into round ball. Roll out in 9 or 10-inch circle. Put in pie plate and bake at 350° until light brown.
Combine ingredients and toss with mayonnaise to taste. Refrigerate before serving. Serve with rye bread.
Layer in 13 x 13 x 13-inch greased baking dish 1 layer green chilies and 1 layer grated cheese. Rotate until chilies and cheese are used up. Mix eggs, milk and flour; pour over chilies and cheese.
In bowl mix peanut butter and corn syrup until thoroughly combined. Add Rice Krispies; mix until well coated. Press mixture evenly and firmly around sides and in bottom of buttered 9-inch pie pan. Chill until firm.	Spread ice cream evenly in pie shell.	Freeze until firm. Cut into wedges to serve; top with peach slices or other fresh fruit.	Serves 8.
Combine all ingredients in a crock pot and heat on low until all ingredients are melted and mixed. Serve warm with Triscuit or Ritz crackers.
Bake cake as directed on box; cool. Split into 4 layers. Mix sour cream, sugar and coconut; refrigerate overnight. Ice cake and wrap well. Refrigerate for at least 5 days before cutting. You are admonished not to use sooner. Freezes well after 5 days. This is messy to ice but is delicious.
Sear and scald the pork by soaking it in boiling water to cover for a few minutes. When the water returns to a boil, drain and rinse with cold water. Place pork with all ingredients in a large saucepan or Dutch oven. Bring to a boil, cover and simmer. Turn pork occasionally until tender, about 2 hours. Remove cover and increase heat. Baste pork until about 1 cup of liquid remains, about 15 to 20 minutes. Skim fat and serve.
Combine first 7 ingredients in a large bowl; stir in boiling water. Let stand 10 minutes. Pour oil in a depth of 1/2-inch in a large skillet. Use a tablespoon dipped in hot water. Drop cornmeal mixture into hot oil. Fry over medium heat 1 minute on each side or until golden. Drain on paper towel.
Mix margarine and sugar. Spread flour mixture on top of apples. Bake at 350° for 30 to 35 minutes.
Place potatoes in large saucepan. Cover with cold water; add 1/2 teaspoon salt. Bring to a boil, covered, over high heat. Reduce heat; simmer until barely tender, 15 to 20 minutes (do not overcook). Drain.
Cut Crisco into mixture of flour, salt and sugar. Mix water, vinegar and egg. Add to flour mixture. Stir until well mixed. Divide dough into 4 or 5 parts. Roll out thin and use what you need, then freeze any leftover dough. May be thawed and rolled out for quick pies at a later date. Makes 4 or 5 crusts.
Cook potatoes until tender. Drain most of the water off. Stir butter and green onions into the hot potatoes. Mix together the Milnot, soups and milk and pour over potatoes. Add crumbled bacon and salt and pepper to taste. Simmer on low until ready to serve.
In blender, process yogurt, cottage cheese, dried onion flakes, garlic powder, dill weed, sugar and salt until creamy. Pour into containers; cover and chill to blend flavors.
Boil sugar, Karo and water to a hard ball stage. Do not stir once it starts boiling. Add vinegar; do not stir. Add syrup mixture slowly to beaten eggs as you continue to beat. Add vanilla and nuts; beat with a wooden spoon until you can drop it on wax paper or foil without it "running." Spoon mixture onto paper.
Cover cucumbers with salt and 1 gallon boiling water. Stir each day for 7 days. Drain and with 1 gallon boiling water and 2 tablespoons powdered alum, let stand 24 hours. Drain and mix in vinegar, sugar and pickling spices. Boil and pour over cucumbers. Let stand 4 days. Each day, drain off syrup and boil. Pour over cucumbers. Pack in jars. Pour hot syrup over pickles in jars, then seal.
First Layer: Mix 2 tablespoons sugar, flour, margarine and nuts. Press into 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool.
Stir soup mix in package before measuring. Lightly brown ground beef, drain off excess fat. Add tomatoes, tomato sauce, water, frozen vegetables, celery, onion soup mix and sugar. Reduce heat. Cover and simmer 20 to 25 minutes. Serves 6 to 8.
Combine mustard, Worcestershire sauce, lemon juice and mayonnaise. Stir in water chestnuts and vegetables. Spoon into an ungreased 2-quart casserole; sprinkle cracker crumbs on top. Bake at 350° for 45 minutes.
Combine all ingredients in a saucepan and heat thoroughly. Do not boil. Makes about 4 servings. For even better flavor, add some cheese, crumbled up bacon and sauteed onions.
Make pudding, using 3 cups cold milk. Beat approximately 2 minutes. Add sugar-free peanut butter to taste. (I usually use 1/2 to 3/4 cup). Can add cream cheese or leave out. Fold in 1 small container of Cool Whip. Mix until smooth and chill.
Mix together and press into a 9 x 12-inch pan. Bake at 350° for 15 minutes. Cool.
Combine. Mash, knead and squeeze "until you feel better" and until there are no lumps of margarine. Next, form the dough into small balls, not as big as a walnut, and put on an ungreased cookie sheet.
Mix pudding and juice of pineapple. Drain fruit cocktail and oranges. Add fruit to Cool Whip. Mix pudding and fruit. Refrigerate one hour before serving.
Mix all ingredients in small bowl and chill until ready to use. Makes 3/4 cup.
Wash mushrooms - pull stems and shop stems and fry with sausage. Drain. Crush stuffing mix with a rolling pin. Mix stem and sausage with stuffing mixture and cheese. Spoon in mix to mushroom caps. Pile high and microwave on high for 3 minutes on a paper towel.
Mix flour, 1/2 teaspoon salt and the pepper. Coat meat with flour mixture. Melt shortening in large skillet; brown meat thoroughly. In large cooker, add meat and water; heat to boiling. Reduce heat; cover and simmer 2 hours. Stir in remaining ingredients. Simmer 30 minutes or until vegetables are tender. If desired, thicken stew. In covered jar, shake 1 cup cold water and 2 to 4 tablespoons flour until blended. Stir into stew; heat to boiling, stirring constantly. Boil and stir 1 minute.
Combine milk and slightly beaten egg yolks. Stir in lemon juice. Blend well. Pour into pie crust. Beat egg whites until stiff. Gradually add sugar; beat until stiff. Spread over pie. Chill.
Mix cabbage, onion, carrots and green pepper. Mix sugar, vinegar and celery seed; heat until sugar dissolves. Cool. Pour over cabbage mixture. Refrigerate overnight. Keeps 2 weeks in refrigerator.
Preheat oven to 375°. Cream together until smooth butter, sugar, brown sugar and vanilla. Add beaten eggs. Gradually add flour, soda and salt. Stir in chocolate chips and nuts. Drop batter by well rounded teaspoonful onto ungreased cookie sheet. Bake 8 to 10 minutes at 375°. Yields 7 to 8 dozen.
Cut up bacon; saute in large stewer until tender. Pour in diced rutabagas. Add salt, pepper and sugar. Pour water on top; let come to a boil, then lower to medium heat. Cook about 30 minutes.
Mix all together. Pour into 1-quart casserole dish. Bake, uncovered, 30 to 40 minutes or until thickened. Stir every 15 minutes.
Cream butter until smooth. Add sugar, gradually, beat until fluffy. Add vanilla. Combine dry ingredients and add creamed mixture alternately with mix; beat until smooth. Fold in beaten egg whites. Pour into 4 (9-inch) layer pans, greased and lined on bottom with greased paper. Bake at 375° about 20 minutes. (If you only have 2 pans, bake 1/2 of batter at a time.) After removing cakes from oven, let stand 5 minutes, then turn out on racks to cool. Spread Lane Frosting between layers on top and sides of cake.
Mix all but last ingredient together. Add mayonnaise and chill for 1/2 hour, then serve. Serves 4.
Brown meat and onion in a large pot. Drain. Add seasonings and remaining ingredients. Cover and simmer about 30 minutes. Stir occasionally. Soup becomes thinner as it cooks. Great with cornbread.
Preheat oven to 350°. Grease and flour two 9 x 5-inch loaf pans. In a bowl, mix together the flour, sugar, cinnamon, salt and baking soda. Add berry mixture to the dry ingredients; stir until well blended. Add nuts, if using, and stir again. Pour into pans. Bake for about 1 hour, or until knife comes out clean.
Brown ground beef; drain. Add taco seasoning (following instructions on package). Add mushrooms and onion. Simmer.
Dredge chicken in flour and paprika. Brown in a large skillet with butter. When brown, remove to a large 9 x 13-inch baking dish in which you have a layer of chopped and drained artichokes. Lay chicken on top.
Drain all vegetables and mix with sugar. Put veggies in a large glass jar and pour vinegar over them. Seal and refrigerate.
Cut steak into strips; dip in seasoned flour and roll up. Wrap a strip of bacon around each roll and secure with a toothpick. Brown steak rolls over medium heat in hot oil. Pour off excess grease. Add soup and water. Cover; simmer for one hour.
Slightly beat the eggs. Mix everything else together. Pour into the pie shell. Cut the butter in pads and put on top of the pie. Cook at 350° until firm on top, approximately 45 minutes.
Tear up bread, place in greased baking dish (13 x 9 x 2-inch). Brown and drain sausage in skillet. Spoon sausage over bread. Sprinkle with one cup cheese. Beat together eggs, milk, salt and pepper to taste. Pour over mixture in dish. Bake at 350° for 35 to 45 minutes.
Brown ground chuck in large Dutch oven. Drain excess fat. Add tomato sauce, water and chopped onion to ground chuck. Combine chili powder, red pepper, garlic powder, cumin, salt, paprika and oregano. Add to other ingredients. Add red kidney beans, if desired. Cook over medium to low heat for 1 1/2 hours. Serve with grated Cheddar cheese on top of each serving.
Grease bread pans. Makes two large or three small breads. Cream butter. Add sugar and beaten eggs. Add the remaining ingredients and beat well. Bake at 350° for one hour and 15 minutes.
Cook white beans in water to cover in saucepan until almost done, soft but not mushy. Drain off almost all water. Combine beans with all other ingredients and place in a bean pot, 9 x 13-inch greased casserole dish or a slow cooker. Bake in oven at 300° for 2 to 3 hours, uncovered. In slow cooker, heat on low overnight. Use bean pot directions for baked beans. Yield: 10 to 12 servings.
Boil potatoes until tender; peel and whip. Add remaining ingredients. Bake in unbaked pie shell until firm.
Preheat oven to 325°. Mix dry ingredients until well blended. Add eggs and pineapple. Mix well. Bake in greased 10 x 13 pan for 40 to 45 minutes.
Preheat oven to 350°. Salt zucchini lightly and let it sit for 15 minutes. Squeeze out all excess moisture. Combine all crust ingredients and spread into an oiled 9 x 13-inch baking pan. Bake 20 to 25 minutes until surface is dry and firm. Brush top with oil and broil it, under moderate heat for 5 minutes. Pile all your favorite pizza toppings on (tomato sauce, olives, sauteed mushrooms, strips of peppers, lots of cheese, etc.) and heat whole mess in 350° oven for about 25 minutes. Serve hot, cut into squares, with big tossed salad. Makes 4 to 6 servings.
Mix together sugar, flour, baking soda, vanilla, eggs, nuts, and pineapple with juice. Pour into 9x13x2 inch pan. Bake in a preheated 300 degree oven for 30 to 45 minutes, or until done. Frost if desired. Yield: 1 (9x13 inch) cake.
Bring water, onion and butter to a boil. Add broccoli; bring to a boil again. Remove from heat; add rice. Cover and let stand for 5 minutes. Add remaining ingredients and mix well. Place in a casserole; bake about 1 hour at 325°.
Roll flounder in flour. Put butter or oil in skillet. Add floured fillets. Sprinkle with salt and pepper and cook over low flame 10 minutes on each side. Remove from pan; sprinkle with lemon juice. Serves 4.
Grease 8 x 8 x 2-inch baking dish. Mix all ingredients and bake at 325° for 45 minutes. Can add sausage.
Do not use mixer! Combine dry ingredients and sift together into large mixing bowl. Add oil and eggs. Stir until well mixed, but do not beat. Stir in vanilla, pineapple, nuts and bananas. Pour into 3 well-greased and floured round cake pans. Bake at 350° for 25 to 30 minutes or in one Bundt pan at 350° for 1 1/2 hours.
Mix all the ingredients together. Marinate overnight, flipping occasionally. Simmer in Dutch oven, covered, for 1 hour.
Mix all ingredients. Roll out thin. Cut into squares. Drop in boiling broth and simmer for about 20 minutes.
Heat sugar and vinegar to boiling; remove from heat and add oil. Pour over ingredients. Best if made a day ahead.
Make enough to fill 6 apples. Core apples, stuff with mixture. Bake 1 hour at 350°. Pour maple syrup over tops before baking. Use warm apple cider on top before serving.
In large saucepan combine cream cheese, parmesan, butter and milk, stirring constantly until smooth. Toss pasta lightly with sauce, coating well. Leftovers freeze well.
Combine first 3 ingredients in blender until smooth. Float chocolate sprinkles on top of each serving.
You may use 1/2 to 1 cup of broth in the soup mixture for a thinner pie.
Cut meat in serving size pieces. Trim excess fat. Slash edges of meat to prevent curling. Combine flour, mustard, salt and pepper. Coat meat with mixture. (Set aside any remaining flour mixture.) In heavy skillet, brown meat on both sides in the hot oil. (If necessary, use 2 skillets or brown meat half at a time.) Add reserved flour mixture to skillet. Combine water and Worcestershire. Stir into mixture in skillet. Cover tightly. Cook over low heat for 1 to 1 1/2 hours or until meat is tender. Remove meat to platter. Pour pan juices over and serve. Makes 8 servings.
Put all in gallon jar and mix well. Add sliced pickles. Put in refrigerator for 3 days. Shake once a day.
Wash and peel potatoes. Grate them on fine grater. Quickly stir in onions, eggs, flour and salt. Drop in deep fat and fry until brown.
Put catsup, sugar and salt in blender. Add oil and vinegar alternately. Blend 5 minutes. Makes 1 quart.
Add water gradually to dry mixture until all dry ingredients are used, kneading until it forms a ball.
Mix all ingredients together, except graham cracker crumbs, until well blended. Form into logs and roll in graham cracker crumbs. Wrap in wax paper and refrigerate overnight. slice into 3/4 inch pieces. Serve cold.
Mix ingredients and pour over cut up chicken. Bake at 350° for 1 1/2 hours.
Put pork and onion through food chopper. Add salt, pepper, sage, thyme and rice. Wilt cabbage leaves in boiling water, 3 to 5 minutes. Drain leaves; put rice and meat mixture inside cabbage leaf. Roll up and fasten with toothpicks. Place in baking dish and pour in seasoned tomatoes over stuffed leaves. Bake at 350° for 1 hour and 15 minutes.
In a large double boiler, bring the first 4 ingredients to a slow boil, stirring constantly (use a medium burner). Slowly add evaporated milk, keeping the boiling constant and continually stirring, until 248° on a candy thermometer is reached. Remove from heat and add vanilla. Pour all into a buttered 13 x 9 x 2-inch pan. As cooled, wrap caramel in bite size pieces, using wax paper as the wrap.
In large bowl mix first 8 ingredients. Set aside. Add garlic and zucchini slices to hot oil and saute 10 minutes on medium heat. Put 1/2 mixture meat into 8-inch greased square pan. Top with layer of sauteed zucchini, cover with remaining meat mixture. Top with tomato sauce and cheese. Bake at 350° for 1 hour. Let cool 10 minutes before serving.
Cover ground beef in water,using deep pot. Boil 30 minutes (do not drain). Add all other ingredients and cook 30 minutes. Serve in chafing dish; use chips to dip or serve. Better made a day or two in advance.
Line bottom of greased 9 x 13-inch pan with rolls or biscuits. Sprinkle sausage over rolls; add cheese. Combine eggs, milk, salt and pepper. Pour over cheese. Bake at 425° for 15 to 20 minutes or until browned. Let stand for 5 minutes before cutting.
Combine ingredients and beat with mixer about 10 minutes. Make a mixture of brown sugar, cinnamon and nuts. Spread 1/2 of the cake mixture in a greased 9 x 13 x 2-inch pan. Sprinkle with nut mixture. Spread rest of cake mixture over; top with remaining nut mixture. Marbleize with knife and bake for 35 minutes in a 350° oven.
Peel and slice potatoes. Mix brown sugar and seasonings; sprinkle over potatoes. Dot with butter; cover. Place over low heat. Cook 30 minutes. Remove cover the last 5 minutes to thicken syrup. Turn potatoes to glaze. Yield: 8 servings.
Cook chicken and debone; save broth.	Dice onions and cut bacon into 1-inch strips and saute together in large cooking pot. Add chicken broth, 2 cups broth per cup of rice. May add little water if not enough of chicken broth. Bring to boil and add rest of ingredients.	Turn down on low heat and cook until rice is fluffy and done.
Heat oven to 400°. Grease 8 or 9-inch baking pan. Combine dry ingredients. Combine wet ingredients. Stir wet into dry until dry ingredients are moistened. Pour batter into prepared pan. Bake 20 to 25 minutes or until light golden brown. Serve warm.
In large bowl, stir together soup and mayonnaise until smooth. Put in turkey, celery, red pepper, onions, parsley and pepper. Makes about 5 cups.
Mix ingredients together. Shape into balls and roll in additional granulated sugar. Bake on ungreased cookie sheets at 350°. (If using all-purpose flour, add 1 teaspoon salt and 1 teaspoon baking powder.) Bake 10 to 12 minutes.
Cook pasta and cool. Add dressing and seasoning. Toss with an assortment of chopped fresh vegetables. Chill.
Roll chicken in flour. Fry in butter until browned. In bowl, combine remaining ingredients. Pour mixture over chicken. Cover and simmer for 30 minutes.
Fry bacon. Clean and cut up the cabbage. Wash the cabbage and put it in the pot with the bacon and drippings. Cook with high heat, constantly stirring, until all cabbage pieces are coated with bacon drippings. Lower heat and cook until just tender but still crisp. Season to taste with salt and pepper.
Dissolve Jell-O in boiling water, add cream cheese and blend in blender (if you have one) until well blended. Add pineapple, vanilla and sugar; mix, then add Seven-Up and pecans. Mold in a large container. Makes a 9 x 13-inch dish or large mold. Very good. (If I don't have Seven-Up, I use Sprite and that's very good also.) Also good with lime Jell-O.
Add water to dry ingredients; mix well. Add cake coloring for variety. Refrigerate. Good for rainy day entertainment.
This is an old family recipe and will take a lot of your time, however, it will be worth your efforts. So relax and put on your favorite blues c.d. and get going!
Mix together cream cheese and mayonnaise. Mix together drained fruits. Add cream cheese mixture. Fold in Dream Whip. Refrigerate.
Saute onion in margarine. Add remaining ingredients. Pour into 1 1/2 to 2-quart casserole. Bake at 300° for 20 to 30 minutes. Serves 6.
First beat egg whites stiffly, then beat in cream of tartar. Next, put in sugar and flour; just mix with a big spoon. Last, add egg yolks.
Drain peaches, chop and set aside. Heat peach liquid to boiling. Dissolve gelatin in this liquid. Chill until consistency of egg white. Chill milk until it begins to freeze. When gelatin thickens, stir in peaches, celery, pecans and mayonnaise. Whip milk and lemon juice and add to mixture.
Beat sugar, shortening, molasses and eggs together. Sift 3 cups flour with dry ingredients. Mix flour mixture with buttermilk. Stir in more flour until stiff. Put out in 9-inch cake pan. Bake at 425° for 12 to 15 minutes. Makes 4 or 5 layers.
Combine ingredients in order. Bake in 400° oven in a greased 9 x 13-inch pan or large iron skillet.
Mix together the berries, water, sugar and corn starch and cook until thickened, let cool. Beat cream cheese into dream whip and spread over crust. Top with huckleberry mix, chill.
Brown steak in shortening. Place steak in 3-quart casserole. Arrange potatoes, carrots, onions and tomatoes over meat in casserole. Add flour, salt, pepper, Worcestershire sauce and liquid from tomatoes to shortening. Pour over vegetables and cover. Bake at 350° for one hour. Serves 6.
How to Microwave the Mountain: Crumble beef into 2-quart casserole dish. Stir in 1/2 cup of salsa, onion salt, garlic powder, salt and pepper. Cover. Microwave on High for 4 to 6 minutes, or until beef is no longer pink, stirring once or twice to break apart. Drain; stir in remaining 1/2 cup salsa and beans. On a platter, mound mixture into a rounded shape, about 9-inches.
Brown the ground beef and drain. Cook macaroni and drain. Combine beef and macaroni with tomato in baking dish. Grate cheese over top and place in oven at 350°. Cook until cheese melts and serve with any meal.
Combine all ingredients using broth to reach desired consistency. Sprinkle a little flour into mixture and blend well. Add	chicken as desired, either picked or whole pieces. Bake at 350° until firm.
Into a chilled 10-ounce glass, pour the chilled root beer. Top with generous scoop of slightly softened vanilla ice cream. Serve immediately.
Roll into 3 logs. Refrigerate until firm. Slice 1/4-inch thick. Bake 30 minutes at 300°.
In an ungreased shallow baking dish or pie plate, combine the first 5 ingredients. Top with pepperoni and olives. Bake, uncovered, at 325° for 25 minutes or until bubbly. Serve with rye chips, crackers or vegetables. Yield: 24 servings.
Combine all together in pan. When it starts to boil, time 1 minute. Take from stove and let cool before beating. Add 1 teaspoon vanilla. You may add 1/4 cup peanut butter and beat while hot.
Combine chocolate chips, peanut butter and margarine in saucepan. Heat over low heat until melted, stirring to mix well. Pour over cereal in large bowl; mix to coat well. Combine with confectioners sugar in large paper bag. Shake until cereal is evenly coated.
Whip cream cheese until smooth. Gradually add milk; beat 5 minutes. Add lemon juice; beat another 2 minutes. Pour into pie crust; chill until firm. Top with cherry pie filling.
Cook package of broccoli. Saute chopped onion in 1/2 stick of oleo. On bottom of casserole dish, combine Minute rice (uncooked), water, milk, soup and cheese (cut in small pieces). Mix all together. Bake at 350° for 45 minutes, or until crust forms.
Melt margarine and both cheeses in a casserole dish in the microwave. Drain the black-eyed peas and save the liquid. Gently mash the peas with a fork. Stir peas, garlic, onion and jalapenos into melted cheese mixture. Add the liquid saved from the peas to the mixture if it is too thick. Serve warm.
Saute garlic, onion and parsley in olive oil until onion is translucent. Add canned tomatoes and sugar. Simmer on medium-low heat for approximately 2 hours, uncovered, until desired thickness is reached. Salt and pepper to taste.
Combine all ingredients, mixing well. Chill for about 1 hour. Serve as a dessert or as a salad on crisp salad greens. Makes 6 cups or 12 servings. You may also use one (16 ounce) can of fruit cocktail. Drain this well also.