HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash potatoes and either half or quarter them. In a 9 x 13-inch pan, pour in olive oil to cover bottom of pan (about 1/8-inch). Roll potatoes in oil. Strip the leaves off the rosemary and sprinkle on top of the potatoes. Heat oven to 400° and roast until golden brown, stirring occasionally, 30 to 45 minutes. Salt and pepper to taste.
Preheat oven to 350°. Pound chicken breast to 1/8-inch thick. Place 4 asparagus spears, ham and slice of Swiss onto flattened breasts and roll up. Roll each roll-up into flour, garlic, salt and pepper mixture to coat. Place each roll-up in baking dish. Pour chicken broth over roll-ups. Cover and bake for 30 minutes. Uncover and bake until golden brown. May be garnished with slices of tomato or ring of onion and parsley. Serves 4.
About 4 1/2 hours before serving or early in day: In bowl, combine yeast, sugar, potato flakes, salt, nutmeg and 1 1/2 cups flour. In saucepan, heat milk, margarine and 3/4 cup water until very warm (125°). With mixer at low speed, beat liquid into dry ingredients. At medium, beat 2 minutes. Beat in 2 eggs and 1 cup flour; beat 2 minutes. Stir in currants, raisins, orange peel and 2 1/2 cups flour.
Preheat oven to 350°. Place water in bottom of broiling pan. Place sheet of aluminum foil on broiling pan. Arrange pork chops and potatoes on aluminum foil. Pour corn on top of pork chops and potatoes. Sprinkle dry ingredients to taste. Pour Heinz 57 over mixture. Shake Worcestershire to taste. Cover with aluminum foil and seal closed. Bake 1 1/2 hours.
Mix mayonnaise, cheese, onions and garlic. Spread on bread halves. Cover with foil, refrigerate 1 to 2 hours or freeze. Unwrap before baking.
Mix milk and flour into a paste. Cook over low heat until thick. Remove from stove and cool. Beat butter and Crisco for 4 minutes, then add sugar. Beat 4 minutes more and add to cooled paste. Beat 4 minutes more and fold in vanilla; spread on cake. Makes enough frosting for 2 cakes. Store in refrigerator.
Cook and drain meat. Add other ingredients and simmer for hours. (The more, the better.)
Cut smoked sausage into bite-sized slices. Put in water and boil; drain. Spray crock-pot with no stick spray. Starting with potatoes, layer all ingredients except milk. When all is layered, add milk. Cover crock-pot. Cook on high until done, about 4 hours.
Mix all ingredients (except brown sugar and cinnamon) together. Pour 1/2 of mixture into stem pan. Sprinkle a layer of brown sugar and cinnamon over mixture. Pour in remaining batter. Cook 1 hour at 350°.
Preheat oven to 350°. Divide beans into 8 bundles. Wrap with slice of bacon and pin with toothpick. Place in baking dish. Combine sugar, garlic and juice and pour over beans. Bake for 35 minutes.
Combine water, mushrooms, 1/2 cup butter and broth. Bring to boil and lower heat. Simmer 1/2 hour. Meanwhile, in small pan, brown 2 tablespoons butter, flour and onion to make roux. Add to soup. If desired, add 1/2 cup sauerkraut juice for a tart flavor. Boil noodle egg drops and add to soup just before serving. Soup freezes well; do not add noodles if freezing. Serve with cabbage turnovers.
Mix together thoroughly with your hands. Shape into eggs. Chill thoroughly. Eggs should be cold when covered with melted chocolate.
Heat butter and half and half in a 2-quart saucepan over low heat until butter is melted. Stir in Gruyere cheese, Parmesan cheese, salt, pepper and garlic. Cook, stirring occasionally, for 5 minutes.
Peel and chop potatoes. Combine onions, bouillon, parsley flakes, salt, water, margarine, pepper and evaporated milk in Dutch oven. Mix well. Cook on low heat for 2 hours. Stir occasionally.
Pound both sides of steak. Sprinkle one side with garlic; set aside. Cook bacon to the "almost" crisp state. Top meat with bacon and roll up jelly roll style. Fasten with toothpicks to hold and slice to desired thickness. Marinate by package directions. Barbecue to desired doneness, basting with marinade. Good hot or cold.
Soften cream cheese, then mix with all of the ingredients. Makes a good sandwich; not too sweet.
Mix ingredients and beat for a minute. Bring to a boil. Cook until thick. Add 1/2 stick margarine. Cool and pour into a 9-inch baked pie shell.
Mix all these together well and bake in a 9 x 13-inch baking dish for 30 to 35 minutes at 350°.
Combine milk, soup and pepper; pour over beans. Add 1/2 can onions; pour into 1 1/2-quart casserole. Bake at 350° for 20 minutes. Garnish with remaining onions and grated cheese. Bake 5 minutes longer or until cheese melts. Makes 6 servings.
In heavy skillet, brown ground beef, stirring with fork to break up. Add onion and garlic; cook until onion is clear. Drain. Add 2 cans of drained tomatoes and can of tomatoes with chilies to meat mixture. Let simmer, stirring occasionally, approximately 3 to 4 minutes. Salt and pepper to taste. Remove from heat. Place a layer of tortilla chips overlapping in bottom of 2-quart casserole. Top with meat and tomato mixture, then a thick layer of cheese. Repeat layers, ending with cheese. Cover and heat in 350° oven for 15 to 20 minutes until hot and bubbly around edges. Uncover and spread with sour cream. Sprinkle with paprika and chopped green onion.
Take one man, one woman; blend with lots of Love, a true understanding of each other's needs, a sincere desire to do God's will in all that you do and trust Him for everything you need and God will	richly bless your life, which makes a happy life.
Saute onions in a tablespoon of the bacon grease. Stir in beans and add chopped bacon bits. Season with salt and pepper to taste. Toss Parmesan cheese through the beans. Place in casserole dish and garnish with French onion rings.
Peel and devein 1 pound shrimp. In small bowl, blend first 7 ingredients together. In large skillet, heat 1/4 pound unsalted butter and 1 tablespoon minced garlic. Add the shrimp and spice mixture and saute over medium heat, 1 to 2 minutes per side (this still should be slightly opaque down the middle of the spine). Add and simmer briefly, Worcestershire and beer.
Combine squash, onion, carrots and soup. Mix together sour cream and flour, stir in vegetables. Toss stuffing mix with butter, spread half in bottom of slow cooker. Add vegetable mixture, top with remaining crumbs. Cover and cook on low for 7-9 hours. Makes 4-6 servings.
Cook the first 3 ingredients altogether for 5 minutes. Drain, then add cream of chicken soup and sour cream. Melt oleo with seasoning from stuffing mix. Mix in stuffing crumbs. Put half in bottom of pan. Pour vegetable mixture over that and add stuffing crumbs to top. Bake at 350° for 25 minutes.
Add salt to flour. Cut in shortening. Add ice water, stirring until all flour is moistened and forms a ball. Handling the dough as little as possible, roll out pastry for 9-inch pie crust. Bake at 450° for about 10 minutes. Cool completely before filling.
Sift flour, salt and sugar. Cut in Crisco. Mix egg, water and vinegar. Add to flour mixture. Divide in 4 parts. Keep chilled until rolled. Bake at 425° for 12 minutes. Yields 4 (9-inch) crusts.
Saute ground beef until red is gone. Add onion, green pepper and celery. Keep stirring. Add vinegar, mustard, sugar, ketchup and chili sauce. Stir all together and let simmer. Add more ketchup and chili sauce if it is not red enough. Cook for about an hour. For more beef just double the recipe.
Cut zucchini and carrots into pieces. Cook until tender. Mix 1 cup sour cream with 1 can Campbell's cream of chicken soup. Add to vegetables and mix.
Place frozen rolls in Bundt or angel food pan; sprinkle pudding over the top. Mix melted margarine and brown sugar and pour over the frozen rolls. Cover pan with damp cloth and let rise overnight. Set oven to 350° and bake for 30 to 35 minutes. Remove from oven and put into a large serving dish.
Mix eggs, sugar and salt. Add milk and vanilla; pour into pie shell. Bake at 450° for 10 minutes. Lower temperature to 350°; bake for 30 minutes, or until knife inserted in center comes out clean.
Beat shortening at medium speed until fluffy; gradually add sugar, beating well. Add egg and pumpkin, mixing well. Combine flour and next 4 ingredients; add to pumpkin mixture. Stir in vanilla, chocolate chips and pecans. Drop by tablespoons onto lightly greased cookie sheet. Bake at 350° for 13 minutes. Remove to wire rack to cool completely.
Cook and drain the spaghetti. Add Season-All and oil. Let cool. Add remaining ingredients and refrigerate overnight.
In stock pot, place cucumber, onion, water and salt. Soak overnight. Drain. Mix flour with 4 cups of vinegar. Add to cucumber. Mix along with remaining ingredients. Mix well and boil until thick. Seal in hot, sterilized jars 1/2-inch from top. Makes 8 pints.
Drop on wax paper. Be very careful to cook 1 1/2 minutes and work fast or they will get too dry to handle.
Add liquid mixture to dry ingredients, mixing just enough to moisten. Pour into 8 x 8-inch pan (greased or coated with vegetable spray). Bake at 375° until lightly browned, about 25 minutes.
Pick over the crab meat to remove any lingering shell fragments. Set aside 1/3 crab for a garnish. Crumble the cheese. Saute the shallots in butter over low heat until softened. Add wine and cream and heat to a boil. Add crumbled cheese and 2/3 of the crab. Reduce the sauce over high heat for 1 minute. Add the tortellini and continue cooking over high heat for another 2 minutes. Season with salt and pepper and remove to dinner plates. Garnish the tortellini with reserved crab and sprinkle with chopped parsley. Serves 2.
Melt butter, marshmallows and condensed milk. Combine crushed graham crackers, coconut and pecans (saving small amount of crackers to roll mixture in). Combine liquid and dry ingredients; mix well. Divide into 2 rolls. Wrap in waxed paper. Refrigerate and eat.
Mix flour, salt and shortening together until coarsely crumbled. Add cold water. Mix until dough is easily handled. Divide and roll into 3 pie crusts. Makes 3 (9-inch) crusts.
Soften margarine; add next 3 ingredients. Spread on split buns. Add ham and cheese. Wrap each sandwich in foil. Bake at 350° for 15 minutes.
Brown meat in heavy roaster. Add vegetables; saute until onion is clear. Add soup, water, salt and pepper. Simmer for 30 to 45 minutes. Turn fire up to get mixture hot. Add rice; stir with fork. Turn heat off. Sprinkle with cheese. Cover tightly until cheese melts.
Preheat oven to 450°. Wash potatoes. If potatoes are bite size, leave whole. If larger, cut into quarters or eighths.
Mix together egg and milk. Set aside. Mix together Parmesan cheese, flour, paprika and seasoned salt. Dip chicken in milk and egg mixture. Roll in cheese and flour mixture. Place in baking dish or pan. Pour 1/4 cup liquid butter over chicken. Bake at 350° for 1 hour. Mixture can be doubled for larger chicken pieces.
Mix butter, sugar and egg; stir in remaining ingredients except candied cherries. Divide dough in half; stir red cherries into one half and green cherries into other half. Shape each half into roll, 1 1/2 inches in diameter; wrap. Refrigerate at least 4 hours.
Combine all ingredients together except crackers; whisk until well blended. Pour mixture over crackers, tossing to coat. Place on a baking sheet or two and bake at 275° for 15 to 20 minutes. Yield: 11 to 12 cups.
Preheat oven to 375°. Arrange salmon in a buttered baking dish. Spread 2 tablespoons of the salad dressing over each steak. Sprinkle with the dill and parsley. Bake until the fish flakes easily, when tested with a fork, 10 to 15 minutes. Place under a broiler for 45 to 60 seconds to brown. Serve with lemon wedges.
Cut meat into 4 serving size pieces. Mix in small bowl 2 tablespoons flour and pepper. Pound flour mixture into meat. Spray large skillet with nonstick spray coating. Over medium heat, brown meat on both sides. Add water and bouillon granules to skillet. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until meat is tender.
Cream shortening and sugar. Add egg and mix well. Add dry pudding mix, flour and spices. Mix well. Roll or pat out dough and cut with cookie cutter.
Cut large shrimp in half. Saute mushrooms and onions in butter. Blend in flour. Add shrimp, soup, sour cream, lemon juice and lemon pepper. Serve over toast triangles.
Roll crackers to fine crumbs. Beat egg whites until stiff; add slowly 1 cup sugar, as for a meringue. Add baking powder, vinegar, vanilla and walnuts to meringue; fold in. Add cracker crumbs and fold in. Pile into well-greased pie pan and bake about 40 minutes at 300°. When cooled, can be refrigerated, even until next day. An hour or so before serving, whip cream and spread on top. Put in refrigerator until ready to serve.
In small bowl, beat egg whites. Add 2/3 cup sugar. When it stands in peaks, add vanilla and remaining sugar. Place wax paper on cookie sheet. Drop by teaspoonfuls on sheet. Add color, if desired. Bake at 250° for 30 to 35 minutes. Makes 30 to 40 kisses.
Beat egg whites until frothy. Add cream of tartar; continue beating, gradually adding the sugar, until the mixture is stiff. Fold in pecans. Spread over 9-inch baked pie crust and bake in 300° oven for 1 hour.
Cook rice according to package directions. Rinse and drain. Set aside. Combine salad dressing, soy sauce and sugar in a large bowl. Stir in rice. Cover and chill 2 hours. Stir spinach and remaining ingredients into rice mixture. Serve immediately. Serves 6 to 8.
Chill ingredients. Mix in punch bowl adding champagne or 7-Up last. Add ice cubes; garnish with orange slices. Serves 25.
Mix all ingredients, except water and 7-Up. The other juices can be frozen and when ready to serve, add the water and 7-Up.
Mash avocados well. Add remaining ingredients and mix well. Serve with warm corn tortilla chips.
Put first 5 ingredients in layers and cover with ice cubes. Let stand 3 hours and then drain. Mix next 5 ingredients and pour over cucumber mixture. Let simmer until good and hot through. Put in jars and seal.
Mix the first 3 ingredients until creamy. Tear the angel food cake into bite-sized pieces and layer with the creamed mixture. The last layer should be the creamed mixture. Top with the pie filling of your choice. (I recommend blueberry or cherry.) Chill and serve.
Chop fine cabbage, green pepper and onion. Add sugar in a bowl. Bring the following to a boil: vinegar, salt, oil, dry mustard, 2 tablespoons sugar and celery seed. Remove from heat and cool. Pour over cabbage. Refrigerate overnight. Do not stir.
Rub chops with salt and pepper, brown in skillet with butter. Remove chops and brown onions. Place potatoes in 2-quart baking dish (greased). Arrange chops on top. Add soup and milk to onions in skillet. Blend until smooth. Pour mixture over chops. Cover and bake at 350° for 30 minutes. Uncover. Continue baking for 30 to 40 minutes until potatoes are done. Serves 6.
Prepare cake as directed on package and bake in a 9 x 13-inch pan. Remove from oven and poke holes in cake with a wooden spoon handle. Pour sweetened condensed milk into holes. Then pour ice cream topping over that. Frost with whipped topping and sprinkle with crushed candy bars. Refrigerate.
Melt the butter and stir in the brown sugar, syrup and salt. Cook 5 minutes. Add soda and vanilla.	Pour over 2 pans of corn. Bake at 250° for 1 hour. Stir 3 or 4 times.
Trim pink pulp and skin from rind and cut into 1-inch square pieces. Add alum to 1 cup water and pour over rind. Add enough water to cover rind; cover vessel with plate and let stand for 12 hours. Measure into kettle sugar, vinegar, water and spices. Heat rind (still in alum water) to the boiling point. Simmer for 15 minutes. Let stand until thoroughly cold. Drain and dry. Boil vinegar mixture until a thin syrup forms. Ad rind and cook until rind is transparent and tender. Ladle into clean sterile jars; cover with sugar and seal while hot.
Combine beef, tomatoes, soup and onion in cooker. Add water, beans and vegetables. Add salt, pepper and other spices of preference. Stir well. Cook at lowest setting for 4 to 6 hours.
You can add a little vinegar from the peppers. Mix all together and bake at 350° for 30 to 40 minutes in a 9 x 13-inch pan.
Bake pie crust first. Mix together the hot water, jello and ice cream; chill for 1/2 hour, then add the strawberries. Top with whipped cream. Put in refrigerator, and it's ready to serve.
Melt chocolate chips, butter and peanut butter over low heat, stirring constantly. Pour over Corn Chex and stir until covered. Let dry. Pour powdered sugar in a large paper sack. Pour chocolate covered Chex in a bag and shake. (Will look dusty.) Yield 4 cups.
Heat 3 tablespoons of the butter and oil in a heavy pan. Saute onion and garlic until tender. Add liquid from clams, lemon juice, parsley, lemon peel, pepper and bay leaf. Simmer until liquid is reduced to about 1 cup. Remove bay leaf. Stir in clams and heat thoroughly. Add remaining butter, stir until melted.
In a saucepan, put water and sugar until sugar dissolves. Add gelatin and let this cool for a while. Add sour cream, vanilla and mix. Next, add whipped cream and mix again very well. Pour it in a mold and refrigerate for several hours. Serve with the sauce and fresh fruit.
Beat eggs. Slowly add flour, salt, sugar, milk and cooled oleo. Pour into lightly sprayed skillet. Bake 15 minutes at 400°. Will puff, but fall when cut. Serve with warm syrup.
Prepare the eggplant before starting your meal in the following manner: Peel the eggplant and cut it into 2 to 3 inch cubes. Cover it with salty water and let it soak for about 30 minutes. Drain the eggplant thoroughly and put the eggplant, onion, celery, and the packet of seasonings from the Stove Top stuffing in a large pot with 1 1/2 cups of water. Boil it slowly for about 30 minutes. Remove from heat and add corn bread stuffing and pimentos (if mixture is too dry, add water and if it is too wet, add old bread). Dump mixture into a greased baking dish. Cover with cheese and bake in a 375° oven for about 15 minutes.
Whip the eggs with 3 tablespoons water in order to make an egg wash. Mix the remaining ingredients except the oil together and place on a plate. Dip the chops into the egg wash and then into coating mix. Pan fry in a bit of oil over medium heat until golden brown and done to your taste.
Combine prepared dressing with sugar and sour cream. Mix well. Pour over cucumbers and tomato. Refrigerate for 1 hour before serving.
Cut dates; add water and soda. Let stand while preparing the other ingredients. Mix flour, baking powder, salt and sugar. Add melted butter and egg, well beaten. Last, add chopped dates and water, walnuts and vanilla.
Heat cream until hot, not boiling. Using 1/4 cup butter and 1/4 cup flour, make white sauce, stirring in hot cream. Stir until thickened. Set aside. Combine remaining flour with salt and pepper and coat chicken. Heat 2 tablespoons butter. Saute chicken until brown. Keep warm. Heat 2 tablespoons butter and saute mushrooms. Add shrimp. Cook until pink. Stir in crabmeat and wine. Bring to a boil, then reduce heat. Stir in cream sauce and 3/4 cup cheese. Keep warm. For each serving, put 3/4 cup sauce onto plate. Top with chicken and 1 tablespoon cheese. Serves 6.
Combine oleo, peanut butter and chocolate chips. Microwave about 2 1/2 minutes. Stir. Pour mix over 1 large package of Rice Chex. Stir until mixed. (Use a large bowl.) Shake in grocery sack in powdered sugar. Stack in covered plastic bowl.
Knead flour, butter and pecans with hands. Press into a 9 x 13-inch casserole dish.	Bake at 325° for 30 minutes. Whip vanilla, Dream Whip and cold water until peaks appear. Cream the powdered sugar and cream cheese and add to whipped mixture. Pour over	cooled	crust.	Top with 1 can blueberry filling and refrigerate.
Combine flour, salt, pepper and paprika. In separate bowl, combine milk and eggs. Dip chicken first in flour, then milk mixture, then flour, then milk mixture, then roll in almonds. Melt 2 tablespoons butter in bottom of pan. Place chicken in melted butter. Melt rest of butter and pour on top of chicken. Bake 1 hour at 400°.
Mix and bake until thick at 350° for 45 minutes to 1 hour.
Line small muffin pan with 1 1/4 x 1-inch paper cups. In medium bowl, blend peanut butter and syrup. Add sugar slowly, turn onto a smooth board and knead until smooth. Press to 1/2 inch thickness. With a 1 inch round cookie cutter, cut out circles. Melt chocolate. Spoon 1 teaspoon chocolate into paper cup. Place a peanut butter round on top; press gently. Top with 1 teaspoon more chocolate. Chill until firm. Store in refrigerator.
Boil chicken until tender. Cool and debone; reserve broth. Place half of dressing mix in buttered casserole. Layer 1/2 the chicken. Combine broth, soup and seasonings from dressing mix; pour half of this over chicken. Repeat layers. Dot with butter. Bake at 350° for 30 minutes. Let stand for a few minutes before serving. Serves 4 to 6.
In a heat-proof pitcher, dissolve the coffee granules in the hot water. Add the sweetened condensed milk. Mix well. Allow to cool slightly, then serve in tall glasses over ice. Makes 6 to 8 servings (about 2 quarts).
Beat eggs, oil and sugar. Add zucchini, cinnamon, salt, baking soda, baking powder and flour. Mix well, then add chopped nuts. Place in greased 9 x 12-inch pan or two 9-inch round pans. Bake at 350° for 35 to 40 minutes.
Brown the ground beef. Add the onion; drain. Stir in chili or refried beans, tomato sauce, tomato paste, chili powder and salt. Cook until heated and flavors blended. Sprinkle 1 cup corn chips on bottom of a 9 x 13-inch pan. Spoon on meat mixture. Top with remaining chips. Sprinkle with cheese. Bake until cheese melts at 350° for 1/2 hour.
Brown hamburger meat and sausage. Add broccoli. Cook until thawed. Cut Velveeta into chunks. Either add cheese while cooking to melt it or put all ingredients into crock-pot on low for 3 or 4 hours until melted.
Prepare roux by melting margarine in large skillet. Over medium heat, blend in flour and stir constantly until roux is dark brown. Be careful not to scorch.
Cream together first 3 ingredients. Add sour cream and vanilla. Put into graham cracker crust. Top with sliced strawberries.
Cook beans in water until tender. Mix water, salt and vinegar. Drain beans and pack in jars, cold or hot. Pack in jars; put a pod of hot pepper in each jar on top. Cover beans with liquid. Seal cold.
Place uncooked broccoli (thawed and drained) in bottom of an 11 x 7-inch casserole dish. Cut chicken in slivers and place on top of broccoli. In small bowl, combine soup, mayonnaise and lemon juice; pour over chicken and broccoli. Top with cheese and sprinkle with bread crumbs. Bake at 350° for 35 to 40 minutes or until hot and bubbly.
Soften cream cheese; add garlic, then Heinz 57. Add a little over half the pecans; mix until well blended. Shape into ball. Roll ball in remaining pecans until all pieces are used and ball is covered well. Make a day before planning to serve it. Put in small bowl to keep its shape in refrigerator. Serve with thin crackers.
Preheat oven to 350°. Beat egg whites, brown sugar, yogurt and vanilla until well blended. Gradually add the mixed dry ingredients until moistened. Pour into 8-inch square pan that has been sprayed with cooking spray and dusted with flour. Bake at 350° for about 35 minutes. Cool pan on rack for 20 minutes. Put on plate and dust with powdered sugar. Serves 6.
In heavy 2-quart saucepan, combine sugars, corn syrup and water. Cook, stirring, until sugar dissolve. Continue cooking until a small amount forms hard ball in cool water. Set aside and cool slightly.
Dissolve jello in water; mix and pour into mold. Chill until firm, then put mold into hot water until it comes loose into plate.
Cut pork into strips. Mix all other ingredients and add pork strips; let stand in cool place for 24 hours. Cut as much meat as needed for 1 meal into cubes and brown in oil. Add chile sauce and simmer 1 hour. This meat can be dried and used later.
Add soda to hot water and pour over dates. Let stand until cool. Blend sugar and eggs. Add dates and other ingredients. Bake at 350° for 30 minutes in an 8 x 8-inch square pan. Serve with Cool Whip, if desired.