HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix together all ingredients. Pour in a 9 x 13-inch greased and floured pan. Bake at 325° for 35 minutes. Cut into squares. Place pecan half on each bar.
Peel, clean and slice potatoes 2 inches thick. Place in pot and boil for 30 minutes. Add peeled and cored apples to the potatoes and boil until tender; drain. Mash potatoes and apple mixture to a smooth texture. Add salt, butter, eggs and milk. Bake in a greased baking pan for 20 to 25 minutes. A delicious side dish. Serves 5 to 7.
Mix all ingredients. Cover bottom of 9 x 13-inch pan with sliced peaches or apples. Pour flour mixture over top of fruit. Bake at 350° for 1 hour.
Beat egg yolks and cold water in small bowl for 5 minutes. Add sugar to boiling water in pan and stir a few minutes to dissolve some of the sugar. Add sugar mixture to egg yolks and beat 5 minutes, changing to larger bowl when necessary. Add lemon extract and vanilla. Add cake flour to mixture and beat hard several revolutions of bowl. Beat egg whites until foamy and then add cream of tartar and salt. Beat until stiff but not dry. Fold into cake mixture. Bake in 10 inch tube pan. Preheat oven to 275°, place cake on lower rack and turn oven to 325°. Bake at this temperature about 25 minutes, then turn oven to 350° and finish baking. Bake cake 1 hour 15 minutes to 1 1/2 hours.
Mix sugar, cocoa and milk together. Bring to a boil. Boil for 1 minute. Remove from heat, add butter and vanilla. Beat with electric mixer for at least 3 minutes or until icing becomes creamy.
Peel and boil potatoes until soft; drain and cool potatoes. Mash. Add sugar, flour, cream and eggs, then add nutmeg and melted butter. Bake for 15 minutes at 350°, then put on topping of marshmallows and brown. Yields 6 servings.
Soften onion in the sherry. Blend the cream cheese with the mayonnaise. Mix with the onion. Stir in the chopped beef and chopped olives. Serve with crackers.
Combine bouillon cubes, celery, onions, potatoes and water; cook 20 minutes. Add frozen vegetables; cook 30 minutes. Add soup and stir to blend. Add cheese and chicken. Stir to melt cheese. Heat to taste.
Place mustard in a bowl and slowly add the oil in a steady stream. Whip constantly to create an emulsion. Whip in the vinegar and lemon juice. Add the garlic and the fresh herbs. Place the turkey breasts in the marinade and let sit overnight.
Drain pineapple; reserve juice. Sprinkle chicken with salt and pepper to taste. Rub with garlic and thyme. Brown in hot oil in nonstick skillet. Combine 2 tablespoons reserved juice with cornstarch. Combine honey and mustard; stir into skillet with remaining juice. Spoon over chicken. Cover and simmer 15 minutes.
Brown sausage in 4 quart heavy aluminum pot breaking up into desired consistency (some like it chunky). Remove meat from fat and add margarine and all peppers to fat, stirring until liquified and well mixed. Reduce heat to medium and add flour; stir constantly until mixture bubbles and begins to turn almond color. Replace sausage meat, mix well and immediately add evaporated	milk. Stir well to prevent sticking. When mixture thickens, begin to add whole milk gradually until mixture no longer thickens and bubbles begin to appear. At this time the gravy is done; however, the taste is enhanced if you cover it and let it simmer for 15 to 20 minutes.
Set oven at 325°. Grease 9-inch pan. Melt chocolate, butter and shortening together over hot water. Mix thoroughly; let cool slightly. Beat eggs with salt until light. Add sugar gradually and beat until creamy. Add chocolate mixture and vanilla, blending well. Add flour all at once. Beat until smooth. Bake for 50 minutes or until food pick comes out clean when tested. Texture should be soft and moist. Cut into small squares while hot. Delicious topped with ice cream or I like to make an extra batch, wrap them in foil and freeze. They are like fudge when they thaw.
In a large skillet, brown hamburger and drain. Add onion, green chilies, sour cream, Cheddar cheese, 1 jar salsa, chili powder, oregano, cumin and parsley flakes. Stir and let simmer 10 minutes. Spray a 9 x 13-inch pan with Pam. Dip tortillas in remaining jar of salsa and fill with 2 or 3 Tbsp. meat mixture. Roll up and place in pan. Take remaining mixture and place around the sides of pan. Pour salsa on top and sprinkle with shredded Cheddar cheese. Cover and bake at 350° for 30 minutes.
Saute onion in butter until soft; add mushrooms. Cook about 5 minutes. Add shrimp, salt and red pepper; cook until shrimp are tender. Add flour and let thicken. When ready to serve, add sour cream and heat. Do not boil. Serve over rice.
Saute onion in margarine. Add broccoli; cook until tender. Blend in Cheez Whiz and chicken soup; stir until cheese is melted. Add rice. Salt and pepper to taste. Place in buttered baking dish. Bake in 350° oven for 20 to 30 minutes or until bubbling good.
Trim crust from bread. Mix all ingredients. Toast bread lightly on one side, spread other side with mixture, then slice into triangles. Place on tray and put into freezer until frozen, then put into plastic bags.
Bring water and salt to a boil. Add rice. Cover and remove from heat; let stand for 5 minutes. Melt butter in a skillet; saute onion and celery until tender.
Wash chicken and pat dry. Split breasts in half and cut crosswise. Cut drumsticks and thighs apart. Put into 6-quart Dutch oven. Add onions, carrots, celery, chicken broth, salt, bay leaves, pepper, thyme, lemon juice and 3 cups of water. Bring to boil over high heat. Reduce heat and simmer, covered, for 35 minutes or until chicken and vegetables are tender.
Bake rolls as directed on tube except place them flat on 2 cookie sheets and press together to eliminate seams. Cool.
Mix until well blended. Refrigerate. Serve with fresh fruit. Makes 2 cups. Can use other flavors also.
Wash onions. Set aside to drain. Take 2 paper towels and place slice of ham on one towel. Blot dry with another towel. Spread ham with cream cheese. Place onions on long edge of ham. Roll ham and onion to other side. Slice with sharp knife, approximately 1/2-inch wide. Arrange on platter.
Combine and whisk eggs, sugar, anise and vanilla flavorings. Add and mix well 4 cups of flour, salt and baking powder. Add roasted almonds and mix. Form into 4 loaves and bake at 350° for 1/2 hour. Remove from oven. Slice and spread both sides with melted butter and rebake for 5 minutes on each side.
Preheat oven to 350°. Cook noodles; drain. Dissolve bouillon in hot water; reserve.
Line large Pyrex baking dish with foil. Place chicken in bottom of dish. Into a small bowl, combine balance of ingredients except rice and stir. Pour ingredients over chicken. Cover top of baking dish with foil. Put in 350° oven and bake for 45 minutes. Remove foil and bake another 45 minutes until golden and bubbly. Serve with white rice. Serves 4.
Boil chicken until tender. Cool and debone. Save broth. Make up dough as for biscuits. Roll out. Put into the pot of boiling broth. Put as many dumplings as it takes. Cook until tender, then layer a row of dumplings and a row of chicken, about 3 rows, in baking dish. Cut margarine and place over top. Roll dough as in dumplings. Cut into strips. Crisscross over top. Cook only until slightly brown.
Mix all ingredients. In Bundt pan, freeze a big pan of punch mixture. When ready to serve, put frozen punch ring in bottom of punch bowl and pour remaining punch over top. Float lemon and orange slices on top.
In small saucepan, melt oleo. Add cocoa; mix well and set aside to cool. Beat eggs; add sugar, then vanilla and mix well. Add the cocoa mixture. Add 1 cup pecans that have been coated with 1/2 cup flour. Pour into greased and floured baking dish. Bake at 350° for about 20 minutes in 8-inch square pan or 6 x 10-inch pan.
Dissolve sugar in water. Add spices in metal tea ball or in cheesecloth. Simmer for 10 minutes. Add tea bags and simmer 5 more minutes. Add juices and heat or put in jars and store in refrigerator. Makes 1 gallon.
Mix together beef, crumbs, salt, 1/2 can tomato sauce, onion, egg and pepper. Form into loaf pan.
Salt and pepper squirrels to taste and roll in flour. Brown squirrels in fat until golden brown. Remove from fat, then add all remaining ingredients, except Worcestershire, soup mix and water. Cook seasoning until vegetables are tender. Add squirrels, Worcestershire, soup mix and water to seasoning and cook in pressure cooker. After pressure cooker starts "giggling", cook for 18 minutes over medium heat. Serve over rice.
Cook first 4 ingredients over low heat for 3 minutes. Remove from heat and add remaining ingredients. Beat until mixture begins to lose its glossiness and pour into buttered dish.
Combine meat, onion, cracker crumbs and pepper. Mix well. Add beef broth and mix until thoroughly blended. Turn into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf dish. Bake in a moderate oven at 350° about 45 minutes.
Bring to boil oleo, Crisco, cocoa and water in saucepan. Mix sugar, flour, baking soda and cinnamon in a bowl. Add melted oleo, milk, eggs and vanilla. Bake at 400° for 20 minutes. Spread on a cookie sheet.
In a small pot put the gelatin and pineapple juice (extracted from can of pineapple chunks). Bring it to a quick boil. Remove from the stove. Beat the egg whites to a fluff. In a bowl put all egg yolks; add sugar. Mix, then add gelatin mixture, condensed milk and egg whites. Mix well, then add pineapple chunks. Place in refrigerator until it thickens.
Drain all cans of vegetables well. Mix the first 6 ingredients in bowl. Bring oil, vinegar, sugar, salt and pepper to a boil; pour over ingredients. Place in refrigerator overnight. Best served the next day.
Split the squash in half. Scoop out seeds. Place each half on aluminum foil and sprinkle with salt and pepper. Add pat of butter, 1 teaspoon brown sugar, pinch of nutmeg and chopped nuts. Seal and bake at 400° for 1 1/2 hours.
Slice eggs in half lengthwise. Remove yolks. Mash. Blend egg yolks with remaining ingredients to form a smooth like paste. Stuff yolk-sardine mixture into halved egg whites. Serve on lettuce leaves.
Melt fat in heavy skillet. Add meat, garlic, parsley and onion; brown slightly. Combine tomato paste, water, sugar and pepper. Add to meat and mix. Cover and simmer 10 minutes. Add noodles, cover and cook until noodles are tender. Serve with cheese.
Remove crusts from bread and butter. Mix together chicken, eggs, olives, mushrooms, onion and mayonnaise (add a little more mayonnaise if needed). Make sandwiches. Lay in a greased pan, not quite together. Mix together chicken soup and sour cream (add a little more sour cream if needed). Pour sauce over sandwiches. Sprinkle with paprika. Bake at 350° for 20 to 30 minutes. Garnish with parsley.
Mix the above ingredients and pour into a casserole dish. Refrigerate overnight. Bake at 350 45-60 minutes.
Cook cherries, pineapple, flour, sugar and jello until it thickens. Stir all the time so it won't burn.
Trim fat from chops and melt in skillet, enough to get 2 tablespoons fat. Remove trimmings. Broil chops in fat (hot). Season with salt and pepper. Drain excess fat.
Mix together eggs, sugar, flour, oil and almond extract. Spread mixture in 13 x 9-inch pan. Mix 1/2 to 3/4 cup coconut with 2 tablespoons sugar. Sprinkle over mixture and press down lightly. Bake at 350° for 20 minutes until golden brown. Cut while warm.
Mix sugar and eggs. Add oil and mix. Add dry ingredients and mix. Add pumpkin last. Bake at 350° in 3 (8-inch) layer pans for 45 minutes. Frost with cream cheese frosting.
Cook noodles in boiling water as directed on package. Combine mushroom soup, milk, tuna and noodles. Top with buttered cracker crumbs. Bake in greased 1 3/4 quart casserole for 25 to 30 minutes at 375°. Yields 6 servings.
Spread crescent rolls on a 12 x 17-inch cookie sheet. Bake until light brown.
In a large saucepan combine 1 1/4 cups pineapple juice and sugar. Bring to a boil; add apple wedges. Simmer covered 3 or 4 minutes until apples are tender but not soft. With slotted spoon, lift apples from juice. Blend the remaining pineapple juice with cornstarch. Add to hot pineapple juice. Cook and stir until thickens and bubbles. Cook 1 minute more. Remove from heat; stir in butter, vanilla and salt. Cover and cool 30 minutes without stirring. Pour half of mixture into pie shell, spreading to cover bottom. Arrange apples on this. Then rest of mixture. Refrigerate until chilled. Serve with whipped cream.
Boil sugar, water and spices for 5 minutes. Add tea bags and allow to steep 5 minutes. Remove tea bags, add cranberry juice and apple juice. Serve hot.
Lay crackers flat in jelly roll pan.	Bring sugar and butter to	boil. Boil 2	minutes. (Do not boil longer.) Add nuts and spread mixture over crackers. Bake at 350° for 10 minutes. Cut when slightly cool.
Pare apple and slice thin. Add sugar mixed with flour, salt, cinnamon and nutmeg. Toss to cover. Place in pie shell and top with margarine. Bake 40 minutes at 350°.
Melt butter. Beat eggs. Combine all ingredients. Bake at 325° for 1 hour. Very good served with ham.
Before you start, sample the rum to check for quality. Good isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure the rum is of the highest quality, pour 1 level cup of rum into a glass and drink it as fast as you can. Repeat. With an electric mixer, beat 1 cup butter in a large fluffy bowl. Add 1 teaspoon thugar and beat again. Open the second quart, if necessary. Add 2 arge leggs, 2 loose with a drewscriver. Sample the rum again, checking for tonscistity. Next sift 3 cups of pepper or salt (it really doesn't matter). Sample the rum again. Sift pint of lemon juice. Fold in chopped butter and strained nuts. Add 1 babblespoon of brown thugar or whatever you can find. Wix mell. Grease the oven and turn cake pan to 350 gredees. Now pour the whole mess into the oven and ake. Check the rum again, and bo to ged!
Saute meat with onion until meat is browned. Combine remaining ingredients. Bake in covered casserole (3-quart size sprayed with Pam) at 350° for 1 1/2 to 2 hours.
Beat egg whites until stiff, add sugar baking powder, and vanilla. Bake in a 9 inch pan for 45 minutes at 350 degrees. Let cool, top with whip cream. Put in refrigerator for 4 hours before serving.
Brown beef. Drain. Stir in garlic, salt, pepper, sugar and sauce. Cook for 10 minutes. Combine onions, cream cheese and sour cream. Place half of noodles in 2-quart baking dish. Spread with half of cream cheese mixture and then half of meat mixture. Repeat layers. Cover and bake at 350° for 45 minutes. Remove and top with Cheddar cheese. Return to oven just to melt cheese. Serves 6 to 8.
Mix all ingredients together with mixer or spoon. Drop onto cookie sheet; sprinkle with some sugar and press with a fork. Bake at 350° for 12 minutes. Quick and easy cookies. Great for kids to make.
Heat oven to 425°. Prepare pastry for 9-inch one-crust pie as directed on package. Beat eggs slightly with rotary beater. Beat in remaining ingredients. Pour into pastry lined pie pan. Bake 15 minutes. Reduce oven temperature to 350°. Bake 45 minutes longer or until knife inserted between center and edge comes out clean. Cool. Serve with Honey-Ginger Cream.
Bake at 325 degrees for one hour or longer. Sprinkle with 10x sugar after the cake is cool.
Place shortribs on broiler pan. Broil until well browned to remove excess fat. Transfer to slow cooker. Saute onion in butter until limp and golden. Pour in ketchup, vinegar, brown sugar and soy sauce. Heat until blended. Pour over ribs. Cover. Cook on low setting 8 hours. Makes 4 servings.
Beat butter until creamy. Add next 5 ingredients; mix well. Cover and chill 30 minutes. Heat oven to 350° and remove dough from fridge. Shape into 1 inch balls. Place balls on cookie sheet and flatten with bottom of glass dipped in powdered sugar. Bake 12 to 15 minutes, until edges are light golden brown. Cool one minute on sheet, then transfer to wire rack and cool completely. Makes about 4 1/2 dozen.
Mix flour and Crisco well. Add buttermilk. Mix with fork and beat; pour out on wax paper that has been floured. Knead and pinch off; roll in palm of hand. Makes 7 to 8 biscuits. Easily doubles.
Dissolve Jell-O and sugar in boiling water. Add orange juice, the juice from the lemons, cold water and pineapple juice. Chill. Add ginger ale just before serving. Serves 25.
Add cider on start. Then add sugar and spices when apples are cooked up good. Cook slow on low heat. Makes 18 pints.
Mix sugar, cocoa and flour. Add milk, egg yolks and salt. Cook over medium heat until thickened. If it becomes lumpy, keep stirring until lumps are gone. Add margarine and vanilla. Cool. Pour into pie shell.
Use applesauce sweetened at it is for the table. Cream butter and sugar. Cut fruit and mix with 1 cup of flour. Add remaining ingredients.
Cook potatoes in boiling salted water until tender. Mash potatoes with electric mixer; add cream cheese, sour cream, salt, pepper and garlic. Beat at high speed until smooth. Stir in chives. Spoon into greased 10-cup casserole dish. Dot with butter. Bake at 350° for 30 minutes.
Mix all ingredients except the oil in a bowl. Form mixture into patties. Cover and refrigerate for 1-3 hours. Heat oil in a skillet over medium-high heat to 350°. Cook patties 3-4 minutes on each side or until golden brown. Drain on paper towels. Keep in low oven (175°) to warm until ready to serve.
In a 2 quart saucepan, drain pineapple into measuring cup; add enough water to make one cup; add 2 additional cups of water for a total of three cups of liquid. Add 1/2 can cranberries and marshmallows. Bring ingredients to a boil; add jell-o, stirring until dissolved. Add remaining ingredients, mixing well. Pour into a 9 x 11 Pyrex dish. Chill well before serving.
In shallow dish, dip chicken into egg. Coat with bread crumbs. In skillet over medium-low heat, in hot oil, cook chicken 15 minutes, until browned on both sides and no longer pink. Remove. Keep warm. Pour off fat. In skillet over low heat, combine soup, milk and water. Heat through, stirring. Serve over chicken with rice or noodles. Serves 4.
Cut vegetables and beef into medium sized pieces. Do not brown meat. Put all ingredients into crock-pot and cook. The longer it cooks, the better the taste.
In large Dutch oven place fish and enough water to cover. Cook over medium heat until fish flakes with a fork. With a slotted spoon remove fish and break into bite-size pieces; set aside. Measure cooking liquid and add enough to equal 4 cups. In the liquid, cook celery, onion and potatoes until tender. Combine flour and water to make a paste. Stir into chowder. Cook and stir until mixture boils. Add fish, clams (with liquid), shrimp, crabmeat, salt, pepper, butter, milk and pimento. Heat thoroughly, stirring. Garnish.
Cream butter and sugar; add eggs and sift dry ingredients together. Add mashed bananas to creamed mixture, then add flour and nuts. Pour mixture into greased loaf pan and bake at 350° for about 1 hour. Makes 1 large loaf.
Mix sugar, eggs and vanilla. Add sifted flour, salt and soda. Fold in chopped nuts. Bake in greased pan (8 x 8 x 2-inch) for 18 to 20 minutes at 350°. Cool in pan; cut in squares.
Mix cream, sugar and oil together. Blend in eggs. Add alternately dry ingredients with shredded carrots. Grease and flour three 6 x 3-inch pans. Bake one hour in 325° oven.
Boil deer ribs	in water until tender; drain water off and place ribs in baking pan and apply barbecue sauce lightly. Bake in oven at low heat until brown and	serve with slaw, baked or mashed potatoes or baked beans.
Scald, skin, cut into pieces and drain the tomatoes. Chop onions, garlic, hot peppers and sweet peppers in blender. Cook everything until thick, then cold pack for 20 minutes.
Dissolve gelatin in boiling water. Add cold water; do not refrigerate. Chill juices and ginger ale. At serving time, combine gelatin mixture, chilled juices and ginger ale in punch bowl. Top with small scoops of sherbet. Makes 32 punch cup servings.
Combine ground chuck, chopped onion, egg, crumbled bacon, salt, pepper and paprika. Place meat mixture on lightly greased foil forming into 2 oval loaves 2-inches thick. Top with remaining ingredients.
Let cheese soften, then put in bowl. Add onion and corned beef (loosen beef with fork). Mix together and chill. Form into balls.
Mix cornstarch with cold water into a thick paste. Add this paste to boiling water and stir over heat until the mixture becomes translucent. Allow to cool. Store in a covered container and use as a general purpose paper and craft paste. This is nontoxic and completely safe for kids' craft projects.
Combine all ingredients except for the ice cubes in a blender. Whirl until smooth. Bananas may be frozen in their skin, just peel the skin when you are ready to use them. The skin will turn black in the freezer but it will not effect the flavor of the banana. Yields 4 servings.
Stir together maple syrup, mustard, vinegar, soy sauce, salt and pepper. Spread evenly over pork and place in a shallow pan. Roast in a 350 degree oven until internal temperature reaches 150 degrees. About 45-85 minutes. remove from oven and let stand ten minutes before slicing. (Also great made with chicken.)
Mix 1/4 cup flour, salt and pepper in a paper bag. Place one piece of chicken at a time and shake to coat. Brown chicken in oil, about 20 minutes. Place in shallow roasting pan. Mix soup with 1/4 cup sherry wine and 1/4 teaspoon tarragon vinegar. Pour over chicken. Sprinkle grated Parmesan cheese on top and bake at 350° for 40 minutes.
Arrange cake cubes in a single layer in a 13 x 9-inch dish. In a bowl, dissolve gelatin in boiling water; stir in strawberries. Pour over cake and gently press cake down. Refrigerate until set, about 1 hour. In a bowl, whisk milk and pudding mix for 2 minutes or until slightly thickened. Spoon over gelatin layer. Spread with whipped topping. Refrigerate until serving. Yields 20 servings.
Slice desired number of cukes lengthwise with green peelings on. In a mixing bowl, beat egg and milk with salt and pepper. Using a heavy, deep skillet, pour oil or shortening. Heat hot; our Fry Baby's aren't hot enough. Mix flour and cornmeal in bowl. When oil is hot enough, dip sliced cukes into egg mixture, then into flour mixture, forming a batter. Fry until light brown. Drain on cake rack covered with paper towels.
In a large skillet or Dutch oven, saute garlic in 1/4 cup oil for 3 minutes. Add broccoli; stir and cook for 5 minutes, until tender. Cook spaghetti according to package; add hot spaghetti to broccoli, garlic and remaining oil. Toss well. Mix milk with cheese in separate bowl, then pour over spaghetti mixture over low heat. Toss well until cheese melts.
Mix flour, soda, brown sugar, white sugar and salt. Add vanilla, eggs and melted oleo. Mix well and add chips. Mix well. Put in a 9 x 13-inch pan. Bake 25 minutes at 350°.
Dissolve gelatin in boiling water. Stir in remaining ingredients; pour in mold and chill.
Cream butter, brown sugar, sugar, eggs and vanilla together. Mix flour, oatmeal, salt, baking powder, baking soda, chocolate chips, grated chocolate bar and chopped nuts together and add to creamed mixture. Blend and chill. Roll into size of golf balls. Put 2 inches apart on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes.
Spread pie filling and pineapple in bottom of 9 x 13-inch dish, sprinkle cake mix over fruit, place thin slices of butter over cake mix. Bake 45 to 60 minutes (45 minutes is usually plenty) at 350°. Add 1/2 cup chopped nuts over cake mix, if desired. Serve warm or cold.
Brown meat with onions. Add beans, tomatoes and soup. Pour mixture over Doritos in baking dish. Bake at 350° for 30 minutes. Melt cheese on top.
Combine Marshmallow Creme and softened cream cheese, mixing until well blended. Serve with assorted fresh fruits such as strawberries, peaches, pears, pineapple or bananas. Also, can serve with pound cake cubes. Yields 2 cups.
Heat oven to 425°. Rinse vegetables to separate. Heat vegetables, chicken, soup, sour cream, milk, salt and pepper to boil; stir frequently.
Combine all ingredients; mix thoroughly. Follow directions on hand or electric freezer. Let stand after it is churned and packed well for 2 to 3 hours before serving. Yield: 1 gallon.