HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes (whole) in plenty of boiling salted water until just tender (15 to 20 minutes). Drain; let stand a few minutes until cool enough to handle, then peel. Cut into 1/2 inch thick slices. Place in a salad bowl. In skillet, fry bacon until crisp; remove, crumble and add to potatoes. To fat in skillet, add onions and cook until transparent. Next, add vinegar, salt, pepper, sugar, bouillon cubes and water. Bring to a boil, while stirring and dissolving bouillon cubes. Pour with salad oil over potatoes; toss carefully. Sprinkle with parsley. It's best to prepare 45 minutes before serving time.
Cream margarine and brown sugar. Add eggs; mix well. Add vanilla and apples; mix well. Sift together flour, salt, soda and spices; add to cream mixture. Mix well. By hand, stir in raisins, nuts and oatmeal. Drop by tablespoonfuls, 2 inches apart, on lightly greased baking sheet. Bake at 375° for 12 to 15 minutes. Remove from baking sheet immediately. Cook on wire rack. Store between sheets of waxed paper. Cookies will stick together.
Cut zucchini into 1/4-inch thick julienne strips. Heat a wok or skillet and add cooking oil. Add zucchini and toss gently for 1 minute. Add all remaining ingredients and stir-fry for another few seconds, or until the sauce is hot. Serve hot. Makes 6 servings.
Thaw one sheet pastry according to directions; reserve second sheet in freezer for other uses. Cut pastry sheet in half and roll each half on a lightly floured surface to a 9-inch square. Sprinkle 1/4 cup pecans in center of each pastry square.
In a large skillet cook onion, green pepper and garlic in oil until tender but not brown. Stir in undrained tomatoes, rice, sugar, chili powder, pepper, hot pepper sauce and 1 cup water. Bring to boil; reduce heat. Cover and simmer for 20 to 25 minutes or until rice is tender and most liquid is absorbed. Sprinkle with shredded Cheddar cheese, if desired. Makes 6 to 8 servings.
Combine brown sugar, cocoa and water; mix well. Pour into a 9 x 13-inch pan. Place marshmallows evenly on top. Make cake batter according to package directions. Pour into pan. Top with nuts. Bake at 350° for 50 minutes.
Sprinkle gelatin over 1 1/2 cups of water in top of double boiler. Let stand 5 minutes. Place over hot water and stir until dissolved. Refrigerate approximately 30 minutes until syrupy. Separate crabmeat pieces. Cut avocado in half. Press chunked and peeled avocado through sieve until measures 1 cup. Toss crabmeat, avocado, sour cream, mayonnaise, onion, celery, salt, pepper and lemon juice. Mix with gelatin and pour into 6-cup ring mold. Refrigerate until firm.
Mix together dry ingredients. Dip venison steaks into beaten egg, then dry mixture, then repeat. Fry in oil until done or you can bake at 300° for 20 to 30 minutes.
Mix oatmeal and boiling water in large bowl and cool. Blend white sugar, brown sugar and oleo into oatmeal. Beat in eggs. Stir in flour, baking soda, salt, cocoa and 1 cup chocolate chips. Put it in a 9 x 13 x 2-inch greased pan. Sprinkle with another cup of chocolate chips and walnuts. Bake at 350° for 30 to 40 minutes.
For peach color punch, use orange Kool-Aid and orange sherbet. Mix and chill before serving.
Add water and butter and bring to a boil. Add plain flour and add pinch of salt. Beat until forms a ball. (Have fire on low.) Take off and add the eggs, one at a time. Beat after each. Drop by spoonfuls (teaspoon) on greased cookie sheet. Bake at 450° for 15 minutes, then at 250° for 15 minutes. Do not open door until this time. Cool. Slit and add filling. Sprinkle with powdered sugar.
For rich cake, add 2 sticks butter. Cream together Crisco and sugar; add eggs, one at a time. Add flour and milk alternately. Add vanilla and coconut. Bake at 300° for 1 1/2 hours.
Brown meat and drain. Make sauce mix tomato sauce, onions, garlic and oregano together. Add salt and pepper; bring to a boil. Reduce heat and simmer for 1 hour.
Mix all ingredients well. Form into balls. Bake at 350° for 10 to 15 minutes.
Sift together dry ingredients. Blend in shortening and buttermilk. Mix well. Roll out on a waxed paper coated with flour. Cut and place in a greased pan. Bake about 15 minutes at 425°.
Mix first five ingredients. Pour on block of cream cheese. Serve with crackers. Makes enough for 2 packages cream cheese.
Cover bottom of 11 x 13-inch pan with diced chicken. Mix together chicken soup and sour cream and spread on top of chicken. Cover with 3 cups of crushed crackers. Drizzle melted margarine over top. Bake at 350° for 30 minutes.
Sift flour, soda, baking powder and salt together. Cream peanut butter and shortening well. Add sugars and vanilla; continue beating until fluffy. Add egg and beat well. Stir in flour mixture and mix thoroughly. Chill. Shape into 1-inch balls and place 2 inches apart on cookie sheet. Flatten with a fork dipped in flour. Make a crisscross pattern. Bake in a 375° oven for 10 to 12 minutes. Store in airtight container.
In large pot, cook celery, onion and cabbage in water until tender. Add bouillon, salt, pepper, beef and tomato sauce. Bring to boil. Reduce heat and simmer 10 minutes. Stir in brown sugar and ketchup. Simmer 10 minutes longer. Makes 5 quarts.
Parboil beans 15 minutes. Place in hot jars and add 1 clove garlic and 1 teaspoon of dill seed to each jar. Combine water, vinegar and salt and heat; cover beans with hot vinegar mixture. Seal jars. Makes approximately 6 pints.
Cream butter and sugar. Add egg, flavoring and rest of ingredients. Use 1/2 teaspoon batter; mash down with fork or thumb. Bake at 325° for 10 minutes or until light brown. Makes 80+ cookies.
Mix flour and salt in basin. Rub in shortening. Mix in sugar and fruit. Stir in egg and milk, sufficient to make a soft dough.
Put all ingredients into large bowl. Set microwave oven to High. Cook 15 to 20 minutes or until well melted. Stir every three minutes so cheese does not burn on bottom. Serve hot with tortilla chips for dipping.
Combine and cook slow for 2 hours. Thin with chicken broth if too thick.
In large saucepan, melt butter. Stir in mushroom stems and scallops for a minute or two. Sprinkle in flour; stir until it disappears. Gradually add half and half or milk; blend until saucy. Stir in seasonings and mushroom caps; simmer for 2 to 3 minutes. Serve over linguine pasta.
In a crockpot, combine juices, red-hot candies and cinnamon stick. Cook on low for 2-5 hours. Remove cinnamon stick(s) before serving. Yields 2 quarts.
Mix together pineapple, cranberries, oranges and sugar. Let stand while jello mixture is cooling. After cool, mix all together and add 1 cup nutmeats. Chill.
Add Jell-O to boiling water; stir until dissolved. Add sugar. Add the can of cranberries to hot Jell-O and stir (chop up) until dissolved. Add crushed pineapple with juice. When cool, add celery and nuts. Refrigerate overnight.
Wash squash and cut up. Boil until tender. Drain water. Add grease and onion and cook until tender. Put in skillet and fry a little. Add egg, salt and pepper to taste. Stir real good.
Pop corn as directed. In large saucepan combine brown sugar, butter, syrup and salt. Heat to boiling and cook for 5 minutes. Remove from heat and add baking soda. Stir hot syrup into popped corn and peanuts. Spread on baking sheet. Bake at 200° for 1 hour, stirring every 10 to 15 minutes. Cool. Makes 5 quarts.
Melt Velveeta and butter together. Sift sugar and cocoa together. Mix all together with vanilla and nuts. Mix with a spoon until smooth. Spoon into pan. Cool and cut into squares. Yields 5 pounds.
Mix together eggs, margarine, onion, cottage cheese, salt, broccoli and corn muffin mix. Pour into large greased baking pan and bake at 400° for 20 to 30 minutes.
Combine all ingredients and pour into a 9-inch unbaked pie shell. Bake at 375°. Test with silver knife after 45 minutes.
Mix cream cheese and sugar. Stuff cheese mixture into dates. Top with cherry half. Store in refrigerator.
Girls can prepare their Nosebag Lunch at home or at the campsite before venturing away for an extended period of time. Leave the juice boxes and soda cans at home! Your fruit can serve as a thirst quencher. (Leaders may wish to have a jug of fresh water on hand, especially in warm weather.)
Sift dry ingredients together and add milk and water. Stir in chopped onion. Add more milk as may be necessary to form workable dough. Mold pieces of dough into pones about 5-inches long, 3-inches wide, 3/4-inch thick. Fry in deep hot fat or oil until brown.
Combine sugar, corn syrup and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin; beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9-inch square pan. Top with rows of chopped nuts and coconut.
Cook vinegar, sugar, butter and eggs until thick. Cool. Add remaining ingredients. Mix all together and chill day before.
Slice potato as if for French frying into foil (large enough to wrap potato). Place butter or margarine on top of pattie. Sprinkle garlic salt and pepper to taste. Bake for 40 minutes at 375°. Serves 1.
Combine butter, brown sugar and pecans in skillet; cook over low heat until sugar dissolves. Pour in pie shell. Combine sugar and cornstarch in a boiler; slowly add milk. Cook over low heat until thickened. Add vanilla; pour over pecan mixture. Let cool. Whip cream, adding powdered sugar, as desired. Spread on top of cool pie.
Dissolve Jell-O in boiling water. Immediately add strawberries. Stir until strawberries are melted. Add pineapple and the small marshmallows. Marshmallows will come to the top. After Jell-O is set and cold, top with whipped or sour cream.
Combine all ingredients and mix at low speed. Pour into a greased 9 x 13-inch pan. Bake in a 350° oven for 40 to 45 minutes.
Heat olive oil in skillet at medium heat until hot. Add onion, celery and garlic. Cook and stir for 5 minutes or until onion is translucent. Add remaining ingredients except green beans. Bring to a boil and reduce heat to low. Simmer, uncovered, for 20 minutes. Add green beans. Simmer, uncovered, for 10 minutes. Garnish with oregano. Makes 12 (1/2 cup) servings.
Combine brown sugar, peanut butter and butter in mixing bowl. Beat until thoroughly blended. Add egg and vanilla, blend well. Add flour, blend well. Cover and refrigerate about 1 hour. Preheat oven to 375°. Shape dough into 1-inch balls. Bake 5 minutes. Remove from oven. Press chocolate kisses into center of each cookie. Return to oven and bake 3 minutes. Watch carefully to avoid burning. Transfer to wire racks to cool. Cool completely before storing. Makes about 40 cookies. Place on ungreased cookie sheet.
Beat eggs until light and lemon colored. Gradually add sugar and beat well. Mix in water and vanilla. Sift together cake flour, baking powder and salt. Fold into egg-sugar mixture. Line a greased jelly-roll pan with waxed paper. Lightly grease the paper. Pour batter onto waxed paper and spread evenly. Bake at 375° for 12 to 15 minutes. Lightly sift 10x sugar onto a tea towel. Invert cake on waxed paper onto towel. Remove paper and trim off any dry edges. Roll cake up with towel, starting on long side. Cool. When cake is cool, unroll and spread the following mixture over it and reroll (don't try to flatten it).
Mix ingredients together. Roll 1/2 the dough between 2 pieces of lightly floured wax paper. Loosen top wax paper from dough; flip and loosen other wax paper. Remove top wax paper and flip onto greased pie tin. Cook with pie filling at 375° for 10 to 12 minutes. Makes enough for lower and upper crust or 2 lower crusts.
Cook onion slowly in fat for about 5 minutes. Add potatoes, meat, salt, pepper and broth. Continue cooking until potatoes are done. If necessary, add extra liquid to keep mixture from burning. Stir occasionally.
Mix rice according to directions. Brown sausage meat in skillet and drain. Cook celery, onions and mushrooms with sausage until done. Then add to cooked rice plus can of mushroom soup and bake at 350° for 45 minutes.
Preheat oven to 350°. Mix egg yolks, water, baking powder, vanilla, flour and 1 cup sugar in small bowl. Combine in large bowl the egg whites, salt and cream of tartar. Beat with mixer at high speed until soft peaks begin to form. Beat 1/2 cup sugar into egg whites, 1 teaspoon at a time. Do not underbeat. Beat the small bowl ingredients all at once. Fold small bowl ingredients into stiffly beaten egg white mixture. Do not beat! Pour into ungreased 10-inch tube pan. Bake at 350° for 40 to 50 minutes. Invert pan immediately. Cool in pan at least 1 hour. Frost top and sides with your own frosting.
Saute onion in a spoonful of butter until translucent; add green chilies, soup and chicken. Cook over low heat until bubbly. In large casserole dish, layer noodles, soup mixture and cheese. Bake in 350° oven for 10 to 15 minutes or until cheese is bubbling. Serves 3 to 4.
Mix ingredients well. Make 4 loaves, or pat in pan. Bake for about 20 to 25 minutes at 450°. Meanwhile, mix tomato sauce, brown sugar and Worcestershire sauce. Pour over loaves. Cook another 10 minutes.
Mix everything except marshmallows by hand just enough to blend. Do not over mix. Bake at 350° for 30 minutes. If desired cover with miniature marshmallows while still hot.
Melt butter in saucepan, add flour and stir until smooth. Sprinkle lemon juice over crab meat. Add remaining ingredients to sauce; mix well and pour into greased casserole. Sprinkle with buttered crumbs and bake at 400° for 20 minutes. Yields approximately 6 servings.
Mix the first 6 ingredients; season to taste. Butter a 9 x 13-inch pan. Spread 3 slices diced bread (toasted) on bottom of pan. Put chicken mixture over, then cover with 3 more slices of bread. Mix the beaten eggs with the milk; pour over top. Place in refrigerator for 24 hours.
Mix vanilla pudding with 2 cups water in bowl and microwave for 6 minutes. Stop halfway and stir with whisk.
Cream sugar and oil together. Add eggs and pumpkin. Mix well. Sift together all dry ingredients; add dry ingredients alternately with water. Pour into two well greased and floured 9 x 5-inch loaf pans. Bake at 350° for 1 1/2 hours or until tests done. Let stand 10 minutes. Remove from pans to cool. Makes 2 loaves. Freezes well. Applesauce may be substituted for the pumpkin.
Put in dish altogether. Mix well. Put in microwave for 5 minutes, then take out and mix. Put in 5 minutes more. Take out and mix well. Put in 3 minutes more. Take out and mix, let stand.
Bring sugar, Pet milk and oleo to boil and boil rapidly for 8 minutes, stirring constantly. Remove from heat and blend in peanut butter and 1 pint of marshmallow cream. Put in a greased pan until cool, then cut in small pieces and let sit until firm.
Mix together the Baker's cocoa, milk, salt, Swan's Down cake flour and sugar. Cook until it begins to thicken. Add egg yolks. Continue cooking at least 2 minutes or until thick. Remove from heat and add butter and vanilla. Beat with the mixer until creamy. Pour into 8 or 9-inch baked pie shell. Top with meringue.
Combine all ingredients and use enough mayonnaise to suit your taste or to coat all vegetables. Bell pepper is optional but adds color if you have red or yellow on hand.
Wrap 1 or 2 strips of bacon around each piece of chicken. Secure with toothpicks. Sprinkle with pepper. Grill over hot coals about 10 minutes on each side or until tender.
Soften gelatin in 3/4 cup cold water. In medium saucepan, bring 1/2 cup water to boil. Add broccoli, bouillon cubes and onion. Cover and bring to a full boil over high heat. Reduce heat, simmer 5 minutes or until tender. Add gelatin, stir until well dissolved. Remove and let cool.
In large shallow bowl, mix water and picante sauce. Soak tortillas for 5 minutes and drain. Cook beef and onion; drain. Stir salt, pepper, cumin, chili powder, garlic powder and picante into meat mixture; simmer 5 minutes.
Place all ingredients in pan and cook on stove top until thick and clear. Cool. Place in pie shell. Refrigerate.
Cream the sugar and shortening. Add the applesauce and raisins. Add the flour, soda, spices, salt and nuts. Bake at 375° for about 25 minutes in an 8 x 12-inch loaf pan.
Place 6 slices of bread in a buttered pan. Layer the cheese, then ham and place the remaining 6 slices of bread on the top. Combine the remaining ingredients and pour evenly over the bread. Cover and refrigerate overnight. Bake, uncovered, at 325° for 55 minutes. About 15 minutes before done, spread shredded cheese over the top.
Preheat oven to 400°. Bake pie crust 15 minutes. Meanwhile, in heavy saucepan, over low heat, melt chocolate with sweetened condensed milk; remove from heat. Stir in eggs. Add water and vanilla; mix well. Pour into hot pie crust. Bake 10 minutes. Reduce oven temperature to 300°. Bake 20 minutes longer or until center is set. Cool. Chill thoroughly. Top with whipped cream. Garnish as desired. Refrigerate leftovers.
Heat stew and sour cream on stove. Pour into baking dish. Prepare biscuits but do not cook. Drop biscuits on top of stew mixture. Bake at 350° until biscuits brown.
Heat oven to 350°. Cook onion in butter until soft; combine with meat. Add salt, pepper, parsley 1/2 can tomato soup, eggs and bread crumbs. Shape meat into a loaf about 9 x 5 x 2-inches. Bake at 350° for 1 to 1 1/4 hours. Combine remaining soup with the water; pour over meat loaf during last 15 minutes of cooking. Serves 8.
Put pie on cookie sheet to catch any drippings. Bake at 350° for 1 hour.
Layer spareribs, sauerkraut and carrots in large cooker. Season with salt. Measure reserved sauerkraut liquid and add water to make 1 cup. Pour into cooker and bring to boil. Reduce heat to simmer for 2 hours. Add potatoes and simmer for 1 hour more.
Spread on thick-cut French bread. Wrap loaf in foil. Bake at 350° for 20 to 30 minutes.
Mix cream cheese, sugar, lemon juice, vanilla and eggs together for filling. Place bake cups in muffin tins. Put a vanilla wafer in each bake cup and fill 1/2 full with cream cheese mixture. Bake at 350° for 15 to 20 minutes. Allow to cool. When cooled, top with pie filling.
Combine in a large bowl. Package in an airtight container. Attach the following recipe:
Dissolve Knox gelatine in cold water. Boil sugar, jello and boiling water. Then add to Knox gelatine. Pour into a 9 x 13-inch pan. When set, cut into squares and store in plastic container.
Alternate shrimp and Bermuda onion rings in a container. Combine remaining ingredients and mix well. Pour over shrimp and onion rings and marinate overnight. Drain to serve. Serves 8 as a salad	served	on lettuce or 14 to 20 as an appetizer.
Mix ingredients thoroughly in a small bowl. Serve on vegetables or fish. Store in a covered container in the refrigerator.
Combine pudding and milk; whip 1 minute. Add water and sour cream; beat vigorously for 2 minutes. Stir in mincemeat and pour into baked pie shell; chill.
Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, soda and salt. Add to creamed mixture alternately with buttermilk and oil, beginning and ending with flour mixture. Mix well after each addition. Stir in flavorings.
Layer bread and sprinkle corned beef and cheese on top. Add remainder bread. Pour liquid over and let sit for 30 minutes. Bake at 350° for 45 minutes.
Prepare rice by boiling in 3 cups boiling water with salt. In a frying pan put oil; heat very hot. Beat eggs and put in hot pan, stirring all the time. Add vegetables (onion, mushrooms and pimentos). Add soy sauce and soy brown gravy sauce, stirring and adding rice in mixture until all brown. Add Accent. Let simmer on low heat.
Mix flour, salt, ginger, and cloves. Blend in baking soda into molasses; set aside. Cream butter gradually and add sugar and beat till light and fluffy. Blend in molasses mixture. Add flour mixture alternately with water. Blend thoroughly after each addition. Stir in cereal. Use 1/4 c dough for each cookie. Drop onto greased baking sheet about 3 inches apart. Use a glass with flat bottom dipped in butter and sugar after pressing each cookie 3 to 4 inches in diameter. Bake 375° for 15 minutes. Makes 20 large cookies.
Toss together lightly. Put in casserole and cover with crushed potato chips. Bake in 350° oven for 25 minutes. Very good!
Slit each chop horizontally so that a small pocket is formed. Dice the bread and mix with the cream, salt, pepper and herbs. Mix thoroughly and use to fill the pocket in each chop. Secure with wooden toothpicks. Brush the chops with oil and sprinkle with paprika, then broil or barbecue for 10 to 15 minutes on each side. Remove the toothpicks and serve the chops on a bed of braised cabbage or sauerkraut. Serves 4.
Preheat oven to 350°. Mix together flour, sugar, baking powder, salt and baking soda. Stir in orange juice, shortening and egg. Mix until well blended. Fold in cranberries and nuts. Turn into a 9 x 13 x 2-inch pan. Sprinkle with topping. Bake 30 to 35 minutes. Serve warm.
Prepare 3 cups instant soup per instructions on packet. In baking dish, pour preserves and Thousand Island dressing. Pour hot onion soup over mixture and stir. When combined thoroughly, place chicken breasts in baking dish, spooning liquid over them evenly. Bake at 375° for 45 minutes. Check chicken for doneness. Serve with yellow rice and crescent rolls.
Combine first 9 ingredients and simmer for 30 minutes. Then add remaining ingredients.
Coat a 9 x 13-inch baking dish with nonstick cooking spray. Beat eggs, milk, salt and mustard in bowl. Stir in bread, cheese and sausage. Pour into prepared dish. Chill, covered, for 12 hours. Bake at 350° for 35 minutes. Cut into serving portions to serve.
Grease loaf pan and line bottom with wax paper. Mix dates and water. Let stand 2 hours. Cream butter and sugar. Add egg and date mixture. Sift soda, salt and flour.
Sprinkle chopped vegetables into a pie pan. Top with cheese. Beat remaining ingredients until smooth and pour over vegetables and cheese in pan. Bake at 400° for 35 minutes or until a knife comes out clean.
Melt butter in a large saucepan. Add sugar, corn syrup and water. Cook and stir (between medium to high temperature setting), stirring occasionally to hard-crack stage (300°). Quickly stir in coarsely sliced nuts and spread on ungreased 12 1/2 x 16-inch flexible cookie sheet. Cool thoroughly (several hours). Melt 1 bar of chocolate in double boiler. Spread in sections on brittle, spreading ground nuts on each section as you go. Refrigerate this batch (on sheet) to chill for an hour. Then remove brittle and turn out on waxed paper and ice 2nd side with chocolate and almonds. Refrigerate to chill (second side). Set out at room temperature for an hour before breaking up.
Melt butter over medium heat in large nonstick skillet until foam and bubbles appear. Saute Prosciutto for approximately 5 minutes. Sauce will begin to thicken. Add cheese (1/2 cup or more to taste). Pour sauce over pasta in a large bowl and toss to coat. Garnish with fresh parsley bunches.
Mix the brown sugar and the shortening. Add the eggs and the vanilla. Sift the flour, soda and salt. Add the dry ingredients to the shortening mixture. Mix in the chopped walnuts. Bake at 350° for 10 to 12 minutes.
Combine Carnation, sugar and salt in saucepan over medium heat. Bring to boil and cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to bubble around edges of pan.) Remove from heat. Add chocolate, marshmallows and vanilla. Stir vigorously for 1 minute (or until marshmallows are completely melted and blended). Pour into 8-inch square buttered pan. Garnish with nuts, if desired. Cool. Cut in squares.
Mix bread crumbs, cheese, beaten egg yolks, milk, 1 tablespoon butter and seasonings. Saute onion in remaining butter. Add to first mixture with ham and parsley and mix well. Fold in stiffly beaten egg whites. Turn into buttered shallow baking dish. Bake at 325° for about 1 hour or until set. Serves 6.