HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and stem polk salad. Bring to a boil in a generous amount of	water.	Cook about 3 minutes; pour off water. Add about 2 cups water, then cook until tender. Strain water from greens.
About 1 hour before serving: In a 13 x 9-inch pan, spread 1 cup of sour cream; set aside. In a 2-quart saucepan, flake chicken. Add 1/2 cup sour cream, green chilies, onion, chili powder, salt, garlic powder and pepper. Cook over low heat, stirring occasionally, just until heated.
In a mixing bowl sift together flour and salt. Cut in Crisco with pastry blender, fork or 2 knives. Sprinkle water, 1 tablespoon at a time over flour mixture just enough to moisten. Pat dough into a ball. Wrap in wax paper and chill. When ready to use, divide into 2 parts and roll out. Makes 2 (9-inch) pie crust shells.
Brown onions with ground beef, drain and add to beans. Brown bacon, drain and crumble; add to beans. Add rest of ingredients to bean mixture and bake in 350° oven for 1 hour. Use a 13 x 9-inch pan. Makes enough for 16 to 18 people.
Combine flour, cornmeal, baking powder and sugar; mix well. Combine egg yolks, buttermilk, milk and butter; add to dry ingredients, stirring just until moistened. Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Fold into batter. Pour about 1/4 of batter into a preheated lightly oiled waffle iron. Cook 5 minutes or until steaming stops and waffles are done.
Have ready canned corn; sprinkle salt and cornstarch over chicken. Set aside in small bowl; beat egg whites until foamy. Then beat in the milk; set aside. In saucepan, boil chicken broth. Add corn; let boil 1 minute. Add minced chicken. Bring to a boil and let boil 2 minutes. Add egg whites and milk. Stir and then remove from heat. Add ham and serve immediately. Makes 4 servings.
Mix all together; form	into small balls. Place balls on ungreased cookie sheet and	press down with fork.	Bake at 350° for 10 to 12 minutes. Yield: 100.
Boil shrimp in shrimp boil until done. Peel and devein shrimp. In a large bowl, layer shrimp and onion slices. Mix bay leaves, salad oil, vinegar, capers and juice, celery seed, salt and Tabasco sauce together and pour over layered shrimp and onion slices. If mixture does not cover shrimp and onion slices, fill to top with Wish-Bone Italian dressing. Marinate 8 hours in refrigerator before serving.
For fresh dewberries, add enough water to make 2 cups juice. Heat to boiling; drain fruit. Mix cornstarch and sugar into juice and cook until just thickened, stirring constantly with a wire whisk. Add the butter, lemon juice and salt, then the drained fruit.
Combine first 5 ingredients. Cut in shortening (like coarse cornmeal). Mix eggs, honey, water, coffee and lemon rind. Add mixture to dry ingredients all at once. Stir until just blended. Fold in nuts and berries. Pour into well-greased 9 x 5 x 3-inch loaf pans (2 pans). Bake at 350° for about 55 to 65 minutes until well browned and firm to touch.
Grate cheese on fine grater. Chop pimientos and combine with cheese and moisten to spreading consistency with several tablespoons mayonnaise and milk. This is very good on wheat crackers.
Sift together dry ingredients, cream shortening, add sugar and eggs and beat	until creamy.	Add dry ingredients alternately with mashed bananas and milk. Bake in 9 x 13-inch pan that has been greased and	floured. Bake	in a 350° preheated oven for 50 minutes or until done.
Cream the shortening and stir in 1/2 cup sugar gradually. Sift the dry ingredients together and add alternately with the milk to first mixture. Fold in the stiffly beaten egg whites. Add vanilla. Mix blueberries with the remaining 1/4 cup sugar. Place in bottom of greased pudding dish. Pour batter over them and bake at moderate heat (350°) for 1 1/4 hours. Serves 4 to 6.
Dissolve yeast in warm water. Combine yeast mixture, liquid, raisins, rye flour, oats, honey and caraway seed. Add enough all-purpose flour (about 2 cups) to make batter of sponge consistency. Let rise until fluffy. Stir in molasses, oil and salt. Add enough additional all-purpose flour, 1 cup at a time, to make workable dough. Knead until soft and elastic. Divide dough into 3 parts. Form into round loaves; place on greased baking sheets. Let rise, covered, in a warm place for 1 hour, or until doubled in bulk.
Combine water with celery and diced potatoes. Add onion, salt and a good size pinch of white pepper. Bring the vegetables and spices to a boil in a medium sized saucepan. Reduce the heat, cover the pan and allow the mixture to simmer for 15 minutes or until the potatoes are done. Mix milk with all-purpose flour until smooth. Stir the flour and milk into the vegetables. Add shrimp. Add butter. Stir and cook until thickened and bubbly. Serve with a sprinkle of parsley on top.
Fold pineapple and dry pudding into sour cream (or yogurt). Place into cooled, baked shell. Refrigerate for 1 hour or more. Serve with whipped cream (and maybe a maraschino cherry for color!).
Spread chicken wings on broiler pan. Shake lemon pepper generously over wings. Broil for approximately 8 minutes (until very brown). Turn and repeat procedure.
Pare and slice apples to fill a 10-inch pie pan lined with crust. Mix sugar and cinnamon. Sprinkle over apples. Cream oleo with brown sugar. Add flour. Spread over apples and sprinkle with pecans. Bake at 350° for 1 hour.
In 2-quart casserole, place butter, mushrooms, onion and lemon juice. Microwave at High 2 to 3 minutes, stirring after 1 minute. Stir in flour, salt and paprika until smooth. Microwave at High 1 minute. Stir well. Gradually stir in broth. Microwave at High 5 to 6 minutes, stirring after 3 minutes. Mix in half and half and turkey.
Mix all ingredients together in a bowl, reserving the grated cheese. If mixture seems too thick, add a little milk. Pour into pie shells; sprinkle grated cheese on top of pies. Finally, sprinkle paprika on top. Bake at 350° in preheated oven for approximately 45 to 50 minutes. Let stand at room temperature for about 30 to 40 minutes before cutting.
Combine cracker crumbs and margarine in bowl with 1/2 cup sugar. Press on bottom and up 2 1/2-inches of side of 8-inch spring-form pan, set aside. In bowl, with mixer at high speed, beat cream cheese, remaining sugar and vanilla until creamy. Beat in egg whites. Blend in yogurt. Spread in pan with graham cracker crust. Bake at 350° for 60 to 70 minutes or until center is set. Turn off oven. Leaving door slightly ajar, leave cheesecake in oven 1 hour. Remove from oven and cool completely. Chill 4 hours or overnight. Remove side of pan; top with fruit. Slice and serve.
Mix cream cheese and mayonnaise with mixer until smooth. Stir in remaining ingredients. Chill. Serve with raw vegetables or crackers.
In a large bowl, mix 1/4 cup flour, sugar, salt, instant onion, dill seed, baking soda and undissolved yeast. Add soft margarine. Gradually add teaspoon of hot water to dry ingredients. Beat 2 minutes, scraping bowl. Add cottage cheese, egg and 1/2 cup flour to make stiff batter. Beat at high speed 2 minutes, scraping bowl. Stir in enough flour to make stiff batter. Cover. Let use 1 hour and 15 minutes. Stir batter down and turn into greased 1 1/2-quart casserole. Cover. Let rise 50 minutes. Bake at 350° for 30 minutes. Remove and let cool on wire rack.
Mix all ingredients together to form a stiff dough. Pinch off and roll into tiny fingers. Bake slowly at 325° until lightly brown. Roll in powdered sugar.
Heat oil in pan. Beat egg, mint, salt and pepper and sprinkle of water. Beat and fry, then turn it over until done.
Mix pineapple (with juice) and Jell-O pudding. Add pecans and marshmallows. Mix well and fold in Cool Whip. Garnish with additional pecans and/or marshmallows. Chill well.
Heat oven to 400°. Grease cookie sheet. In a small bowl, combine cheese and salt. Brush potato wedges with margarine. Place on cookie sheet. Sprinkle wedges with cheese mixture to coat. Bake for 25 to 30 minutes or until potatoes are tender and lightly browned. Serve warm with ketchup, or barbecue sauce or melted cheese for dipping. Makes 32 appetizers.
Mix the corn syrup, melted margarine and brown sugar. Stir in the oatmeal and vanilla. Pour into a "Pammed" or greased 9 x 13-inch pan. Bake at 350° until bubbly. Remove from oven. Top with the chocolate chips and peanut butter, melted together in microwave. Let cool; cut into squares.
Mix all ingredients in large bowl. Pour into a glass baking dish (deep pie dish or 8-inch square). Top with a generous amount of paprika (optional). Bake at 350° until golden brown on top or bubbly. Cool 3 to 4 minutes before serving. Serve on Triscuits, Ritz chips or Ritz crackers.
Peel potatoes. Cut into slices like French fries. Mix sugar, flour, water, salt, butter and cinnamon. Bring to boil. Pour over potatoes. Bake 45 minutes, uncovered, at 350°.
Cream molasses, butter (shortening)	and sugar until well blended. Combine milk with well beaten eggs. Sift dry ingredients together. Add to creamed mixture alternately with egg-milk liquid. Stir only until smooth.	Divide batter into 6 equal amounts about 1 cup batter each. Spread batter in well greased 9-inch cake pans. Makes 6 layers. Bake in a moderate oven (325°) for 12 to 15 minutes. Stack layers with applesauce between layers, use 3 to 4 cups applesauce sweetened and	spiced to taste.	Serve plain or with whipped topping.
Brown sausage; drain and save 2 tablespoons drippings in pan. Brown onion and celery in drippings. Mix everything in casserole. Sprinkle with 1 cup toasted almonds. Bake at 350° for 1 hour.
Saute until tender celery, onions, mushrooms and pimentos. Add paprika, vegetable color, chicken stock and rice. Bring to rolling boil, stirring often. Place in casserole, cover and place in oven at 400° for 20 minutes. Allow to sit after out of oven about 10 minutes.
Stir 2 cups hot water to dissolve Jell-O. Add 1 cup cold water to Jell-O. Add sugar and salt. Let Jell-O jell, and add rest of ingredients.
Dissolve jello in hot water on stove; add marshmallows and cream cheese. Stir until dissolved (use egg beater), then remove from stove. Add all other ingredients and mix well. Let congeal. Delicious with baked ham.
In 1-quart casserole, combine beans and water. Microwave on High for 5 to 6 minutes or until nearly tender. Drain. Let stand, covered, 2 minutes.
Place 1 tea bag in 1 cup boiling water. Steep 3 to 5 minutes. Remove tea bag. Cool tea. Combine tea with sugar, orange juice, pineapple juice and lemon juice. Chill. Just before serving, add ginger ale. Place in punch cups and top with a cool spoonful of refreshing sherbet, any flavor, take your pick. Makes 14 servings.
Cut broccoli flowerets into smaller than bite-sized pieces. Cut off tough outer layer of stalks and chop tender part into small pieces (8 cups broccoli). In small skillet, saute bacon until crisp. Set aside. Slice onion lengthwise, then cut into julienne strips. In large bowl, combine broccoli, onion, raisins and crumbled bacon.
Mix everything, except the flour and chocolate chips, until creamy. Stir in flour and chocolate chips. Drop by teaspoon onto greased cookie sheet. Bake at 375° for 9 minutes.	Cookies will look like they aren't done, but take them out of the oven and allow to cool 2 minutes on cookie sheet. Transfer onto brown paper bag to finish cooling.
Cook all vegetables until tender; add everything else. Cook 2 hours and then seal. Makes 25 pints.
Cream butter and sugar. Add meal and vinegar; cream together until well blended. Add eggs, one at a time, and mix well after each addition. Add other ingredients and mix well. Pour into uncooked pastry shell and bake in a 450° oven for 10 minutes. Turn oven to 325° and cook for 24 minutes or until done.
Mix together the first 7 ingredients. Add rhubarb and mix until combined. Pour batter into a greased and floured 9 x 13 x 2-inch pan. Combine 1/2 cup of sugar and cinnamon and sprinkle over the batter. Bake at 350° for 35 minutes or until done. Can be served with whipped cream or ice cream.
Cook potatoes in water until tender. Reserve 1 cup water. Drain potatoes. In large saucepan fry bacon, drain on paper towel. To drippings add celery, onion, mushrooms, salt and pepper; saute until tender. In saucepan combine potatoes, "potato water," crumbled bacon, saute mixture and milk. Heat. Take flour and add to a small amount of milk to form paste. Add to pan. Heat to boiling. In individual bowls place cheese; cover with soup. Serve.
Mix all ingredients together and shape into 8 ounce logs. Wrap in plastic wrap and store in refrigerator for 24 hours. Bake on rack in oven for 1 hour at 300°.
Cook broccoli and drain (don't overcook). Arrange in greased casserole dish and place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder. Pour over chicken. Sprinkle with cheese and then crumbs. Drizzle melted margarine on top. Bake at 350° for 35 to 40 minutes, until brown and bubbly. Makes 6 to 8 servings.
Combine sugar, cornstarch, Jell-O and water; bring to a boil. Remove from heat and cool. Bake pie crust. Wash and remove stems from strawberries. Place strawberries in pie shell; pour cool liquid over berries. Refrigerate 2 to 3 hours. Top with Cool Whip, if desired.
Rinse and dry wings quickly. Place wings in nonmetallic bowl. Pour on lemon juice; rub salt into wings. Combine honey, oil, mustard, curry powder, soy sauce, wine and garlic. Pour this marinade over the wings; mix at least twice. Dissolve chicken cube in the hot water. Place wings on rack in shallow baking pan. Pour marinade over wings. Add 1/4 cup consomme liquid. Dot each wing with small piece of butter. Bake at 400° for 1 hour and 15 minutes. Baste wings with pan liquid every 20 minutes. Add the rest of consomme liquid at the end of 40 minutes and turn wings twice during cooking.
Peel, pit and mash avocado with lemon juice, salt and pepper. Set aside. Combine sour cream, mayonnaise and taco seasoning together. Set aside. Spread all the bean dip on a large, shallow serving dish. Layer the remaining ingredients on the beans in this order: avocado, sour cream mixture, scallions, tomatoes, olives, cheese. Chill for 30 minutes and serve with tortilla chips or fresh vegetables. May be kept in refrigerator for 2 days.
Tear lettuce into bite-size pieces and layer ingredients in order given. Sprinkle crumbled bacon over all. Mix mayonnaise with sugar and spread over salad. Let set overnight. Before serving, stir in cheese and mix mayonnaise into salad.
Sift together last 4 ingredients. Cream sugar and butter; add eggs and mashed bananas. Add sour milk alternately with flour mixture. Last, add 1 cup boiling water. Batter will be very thin. Bake at 300° about 50 minutes. Yields 3 layers, one 9 x 13-inch or a 12 cup Bundt cake.
Brown meat in hot dry skillet (no fat); add beans, tomatoes and salt. Pour half of mixture into baking dish; cover with chopped onion. Add remaining meat mixture; cover with strips of bacon. Sprinkle top with brown sugar (optional). Bake 1 hour at 375°. Serves 6.
Mix cherry pie filling, crushed pineapple, milk and pecans well. Fold in Cool Whip and chill. Makes a large salad and freezes well. Easy for children to make.
Grease 7-inch square shallow baking pan. Place dates, walnuts and water in a saucepan and cook gently until soft enough to spread. Place oats, flour and sugar in a bowl and add margarine. Mix until fat is absorbed. Put half the cookie mixture into the pan and press well down. Cover with the date mixture. Cover with reserved half of cookie mixture, crumble if desired. Bake for 55 minutes in a 350° oven. When cool, cut into triangles.
Cook broccoli (not too done). Stir in 1 can mushroom soup. Put in casserole dish; sprinkle with plenty of cheese and bake in moderate oven, 350°, for about 15 to 20 minutes.
Combine ingredients, except chips. Sprinkle with chips. Bake at 350° for 45 minutes.
Drain pickles, reserving 2 tablespoons pickle juice. Press pickles between layers of paper towels. Set aside. Pour oil to depth of 3-inches into a Dutch oven; heat to 370°. Combine flour and next 3 ingredients in a medium bowl. Stir in club soda and reserved 2 tablespoons pickle juice, stirring just until combined. (Batter will be lumpy.) Dip pickles into batter, letting excess drip off. Fry pickles, in batches, 2 1/2 minutes or until golden brown. Drain on wire racks over paper towels and serve immediately.
Mix together first 3 ingredients; press in bottom of a 13 x 9-inch pan. In a large mixing bowl, mix eggs, oleo and powdered sugar. Beat no less than 15 minutes and spread over crust. Cover the top of the cake with sliced bananas. Spread crushed pineapple over this. Cover with Cool Whip and top with nuts and cherries. Chill.
Boil the pork. Cut into small pieces and leave in broth. When done, add the sauerkraut and mix well.
Thaw out desired amount of chicken and cut into bite size pieces. Cook desired amount of pasta according to directions; rinse. Thaw vegetables; set aside. Mix chicken, pasta and vegetables; stir in Italian dressing, enough to coat. Sprinkle Nature's Seasons and toss. Enjoy warm or cold.
Dip pork chops in beaten egg; coat with crumbs. Brown on both sides in oil in skillet. Arrange in single layer in a 9 X 13-inch pan. Bake at 300° for 1 hour. Serves 6.
Prepare a graham cracker crust, mixing chopped pecans with other ingredients. Mix together by hand. Pour mixture into crust. Chill 2 or 3 hours before serving. Just before serving, cover top of pie with Cool Whip and sprinkle with coconut.
Mix all ingredients. Bake at 325° for 45 minutes. Once or twice during baking, stir pudding.
Combine first 6 ingredients. Shape into patties. Brown on both sides in a small amount of oil. Drain well. Stir in soup and 1/2 soup can of water. Simmer covered for several minutes.
Cream butter and sugar. Add eggs and beat well. Heat applesauce and add soda. Sift flour with spices. Add to mixture alternately with applesauce. Add dates, etc. Use Pam/Baker's Joy to grease tube pan. Bake at 325° for 2 hours.
Mix together honey and mustard. Coat chicken breasts with mixture. Roll in bread crumbs and place in shallow baking dish. Sprinkle with parsley. Bake 45 minutes at 350°. Remove from oven. Brush melted butter on chicken and bake an additional 15 minutes.
Combine beans, green pepper and onion in a large bowl and toss lightly. Combine remaining ingredients, except onion slices, and pour over tossed vegetables. Cover and refrigerate overnight. Garnish with onion slices. Yields 10 servings.
Keep vinegar and water stirred. Boil for 5 minutes. Put cucumbers in jars, then add spices. Pour boiling vinegar-water and salt mixture over cukes. Seal good.
Brown beef in shortening in a 12-inch skillet. Stir in consomme, cranberry juice, soy sauce, garlic and onion salt. Bring mixture to a boil, then simmer, covered, for 1 hour or until tender. Stir in mushrooms. Combine cornstarch and water in cup; gradually add to meat mixture. Cook, stirring constantly, until mixture is thickened and bubbly. Boil for 1 minute. Serve on hot rice or noodles. Yield: 6 to 8 servings.
Mix cereals, pretzels and nuts in large container; pour mixture into 3 large baking pans. Sprinkle with celery and garlic salts, then sprinkle with margarine and Worcestershire sauce, combined. Bake at 325° for about 1 hour.
Cook noodles as pkg. directs; drain. Preheat oven to 350 degrees. In large skillet over medium heat cook celery, green peppers, and onion in butter until tender. Stir in soup and milk, then chicken, cheese and pimento. Cook and stir until cheese melts. Remove from heat. Stir in noodles. Spoon into greased 13x9 in. baking dish. Top with crumbs. Bake uncovered 35 minutes or until hot and bubbly. Refrigerate leftovers.
Melt butter in casserole dish; mix in all ingredients, except fruit. Pour fruit over batter. Do not stir! Bake at 450° for 30 minutes. Batter will rise over fruit.
Sift all dry ingredients together. Add water and mayonnaise. Bake 35 minutes at 350°.
Mix all ingredients; let stand for 10 minutes. Drop with tablespoon onto lightly greased sheet. Bake at 425° until brown on bottom. Broil if necessary at the end to brown tops.
Prepare oven to 350°. Combine 1 1/3 cups sifted flour, 1/4 cup sugar and butter in bowl. Blend until dough forms a ball. Pat into ungreased 9-inch square baking pan. Bake 15 minutes. Combine eggs, remaining 3/4 cup sugar, 2 tablespoons flour, lemon peel and lemon juice in bowl; blend well. Pour over partially baked crust. Bake 18 to 20 minutes or until filling is set. Sift confectioners sugar over top. Cool in pan on wire rack. Cut into bars.
Drain peas and asparagus using 1/2 of each ingredient. Put a layer of peas, asparagus, sliced boiled eggs and sprinkle with 1/2 of pimento. Then add 1/2 of mushroom soup. With remaining half, follow the steps again. Sprinkle cracker crumbs over the top. Bake 30 minutes at 350°.
Mix all ingredients in pan and heat until bubbly. Prepare dumplings and place sealed edges down in soup mixture. Spoon soup over dumplings. Cover tightly and cook over medium heat 15 to 20 minutes, until no longer doughy.
Cream shortening and sugar. Add eggs, coloring, water, vanilla and salt, mixing well after each. Add a mixture of the soda and vinegar. Add sifted flour and buttermilk alternately. Bake in 2 (9-inch) layer or 9 x 13-inch loaf pan at 350°. Cool and ice with Vanilla Cream Cheese Icing.
In Dutch oven, combine all ingredients. Cook over medium heat until heated through and flavors are blended (about 15 minutes). To keep cider warm, hold in crock-pot on low.
Soak dry beans in water overnight. Save ground beef and drain off excess fat. Add chopped onion, tomato puree and the soaked beans. Mix chili powder and cumin. Add to bean mixture. Bring to a boil; turn down heat and cook slowly until onion and beans are tender, adding water if needed, and salt to taste.
Shape sausage into 1-inch balls. Place on rack. Bake at 350° for 15 to 20 minutes or until done. Mix remaining ingredients. Heat just until cheese has melted, stirring occasionally. Pour sauce over sausage balls. Garnish with grated cheese and coarse black pepper, if desired. Yield: about 100 sausage balls.
Mix dry ingredients; add beaten egg, onion, buttermilk and sugar. Mix well. Melt enough shortening in a saucepan or deep skillet to make it 2 1/2-inches deep. Drop batter by teaspoon into hot (350° to 380°) oil. Fry 4 to 6 hush puppies at a time. Cook until golden brown on both sides. Drain on brown paper.
In a large mixing bowl, cream margarine and sugars. Add eggs and beat well. Add applesauce and then all sifted dry ingredients. Beat until smooth. Add chopped nuts and raisins. Bake in a tube or bundt pan. Bake at 350° for 45-60 minutes. Sift powdered sugar on top if desired. Yield 12 to 14 servings.
Mix all ingredients. Drop on cookie sheet and bake at 350°. Frost while warm.
Beat eggs, sugar, salt and vanilla. Add scalded milk and pour into pastry lined tin. Sprinkle with nutmeg. Bake 10 minutes in a 450° oven, then 10 minutes in 425° oven until filling is set.
Mix all ingredients except chocolate chips, peanut butter, confectioners sugar and milk. Bake in greased pan at 350° for 20 minutes. Sprinkle chocolate chips on mixture. Mix rest of ingredients and spread on top.
Mix well and form in small balls. Place on cookie sheet and freeze. Place in plastic bags in freezer until needed. Bake frozen in preheated 375° oven for 20 minutes. These are perfect with any meal.
Bake brownies according to directions. When warm, poke holes with a fork in brownies and pour on Kahlua. Make pudding according to directions. In a very large bowl, layer the following: 1/2 brownie mixture (broken into bite sizes), 1/2 chocolate pudding, 1/2 candy (broken into pieces) and 1/2 Cool Whip. Repeat layers. Reserve 1 tablespoon candy bar pieces to sprinkle on top; refrigerate. A very tasty dessert.
In large mixing bowl, combine the cake and pudding mixes, oil and eggs. Beat on low speed until smooth. Add soda. Beat on medium speed for 2 minutes. Pour into a greased 13 x 9 x 2 baking pan. Bake at 350° for 35 to 40 minutes until toothpick inserted near the center comes out clean. Place on wire rack.
Blend cream cheese and sugars. Stir in yogurt, pineapple and pecans. Pour into 9-inch square pan (or molds) and freeze. To serve, cut into squares and place on lettuce cups.