HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook hen in pressure cooker for 30 to 40 minutes. Pull chicken from bone and dice. Chop onions and celery. Combine all ingredients and put in the broth from the chicken. Bring to boil and lower heat to simmer. Cook 3 to 4 hours using a heavy pot. Serve over chow mein noodles and/or rice.
Wash and dry rice. Brown rice in hot oil. Add onion, green pepper, salt, chili powder and tomatoes; mix well. Add enough water to cover mixture. Cover; let simmer until rice is tender, about 30 minutes.
Scald milk; heat, but not to boiling point. In top of double boiler pan, mix flour and cornstarch with sugar. Stir until dissolved into hot milk. Beat egg yolks with a fork until fluffy. When mixture begins to get thick, take out approximately 1/4 cup of mixture and beat into egg yolks, then add eggs to pan of custard and cook until thick. Take off stove and add vanilla and margarine. Pour into baked pie shell.
Mix well and serve, or stir once a day and keep for a week in refrigerator.
Mix all ingredients. Place in square baking pan, or spoon on cookie sheet. Bake at 350° for 30 minutes.
Heat oven to 350°. Grease and flour a loaf pan. Add ingredients together, except nuts, in order and stir just until moistened. Fold in nuts. Pour into pan. Bake 50 to 60 minutes.
Soak beans in a bowl overnight. In the morning, place beans in crockpot with remaining ingredients. Cook on low 7 to 8 hours. Serve with sour cream, cheddar cheese, olives and flour tortillas.
Saute onions in bacon fat. Combine in frypan the mustard, vinegar, ketchup, Worcestershire sauce, water and salt. Add onions. Simmer. After mixture cools, put in blender to chop onions even finer and to blend thoroughly. Pour over cut up wieners in crock-pot. Cook on low 1 hour.
Melt butter and peanut butter. Sift powdered sugar and powdered milk; set aside. Add syrup, water and vanilla to peanut butter mixture. Stir in half of the dry ingredients. Blend well. Add remaining dry ingredients. Blend until very smooth. Stir in peanuts. Turn into buttered 8-inch square pan.
Sift dry ingredients together; add beaten eggs, butter and milk and as much flour as it will absorb. Knead as for tortillas, only make balls the size of walnuts. Press thin or roll with rolling pin as thinly as possible. Fry on both sides in deep fat until a delicate golden brown.
Sift together flour, sugar, baking powder and salt. Beat egg whites until frothy. Add cream of tartar. Gradually beat 1/2 cup sugar, little at time. Beat until stiff peak forms. In a small bowl, combine egg yolk, water, vanilla and dry ingredients. Beat 4 minutes, fold yolk mixture gently in beaten egg whites. Bake in tube pan at 350° for 45 minutes.
Heat pineapple juice, reserved from can of crushed pineapple. Add orange jello; cool. When cool, add Dream Whip or Cool Whip, pears and mayonnaise.
Cook and stir chicken in hot oil in large skillet until browned. Add peppers; cook and stir 1 to 2 minutes. Stir cornstarch and soy sauce in small bowl. Add soy sauce mixture, pineapple in juice, vinegar, sugar, ginger and garlic powder to skillet; bring to a boil. Serve chicken mixture over hot rice.
Heat oil (not too hot); add seasonings. Stir until fairly dissolved. Pour over crackers in a large roaster. Warm in 200° oven for 30 minutes. Stir twice during cooking time. Keep in airtight container.
Melt margarine and chips together; add milk and warm up. Stir in the marshmallows and stir to combine, but don't overcook! Butter 9 x 13-inch cake pan; sprinkle 1/2 of peanuts in bottom of pan. Pour heated mixture over top; add rest of peanuts on top and cool in refrigerator.
Cook chicken and remove from broth and cook noodles in chicken stock. Saute onion and bell pepper with oleo. Mix all ingredients in large bowl. Mix well. Bake in large casserole dish, covered with foil, until hot and bubbly.
Gradually stir milk and egg into pudding mix. Add rice and raisins. Stir over medium heat until comes to a boil. Cool 5 minutes and stir twice. Add cinnamon on top.
Blend shortening and sugar. Beat in eggs. Stir in flour, baking powder, soda and salt. Stir in oats, vanilla, pecans, coconut and chocolate chips. Mix well. Bake at 350° for 11 to 15 minutes.
Beat cream cheese and margarine together until smooth. Add powdered sugar and vanilla. Beat until smooth. Spread on any two or three layer cake. Sprinkle with coconut flakes and pecans.
Heat oven to 350°. Beat oleo and sugar until light and fluffy. Blend in egg and vanilla. Add flour and salt; mix well. Spread dough into 15 x 10 x 1-inch baking pan. Bake 25 to 30 minutes or until lightly browned. Sprinkle immediately with chips; let stand several minutes to melt. Spread melted chocolate evenly over surface; sprinkle with pecans. Cool; cut in bars. Makes about 3 1/2 dozen.
Combine vegetables and cover. Blend other ingredients; shake well. Pour over vegetables and marinate, uncovered, out of refrigerator for 2 hours. Cover and refrigerate until used.
Boil brown sugar, Karo and salt for 5 minutes. Add soda and butter. Pour over popcorn. Spread in baking pans and bake in oven at 225°, stirring every 15 minutes for 1 hour.
In medium bowl, mix all ingredients together until blended well. Serve with cut up fruit. Enjoy.
Bake at 300° for 3 hours in tight covered container or crock-pot. Be sure it juices itself. Add about 1 cup Heinz barbecue sauce and continue cooking until you know meat will flake when done. Good on toasted 1/2 buns.
Combine butter and oysters in skillet; cook over low heat for 2 minutes. Add onion, garlic, parsley, celery and mushrooms; heat until celery is crisp-tender. Drain. Stir in seasonings and soup; cook just until thoroughly heated. Spoon into patty shells. Serve immediately. Yield: 12.
Combine cheese, eggs, celery, green pepper, pickle, mayonnaise, and tuna until well blended. Fill hot dog buns. Wrap each bun in foil. Bake at 300° for 20 minutes.
Mix the first 3 ingredients well and then add the rest. Mix well and pour into a greased and floured pie pan. Bake at 325° for 30 to 35 minutes.
Place peaches and juice in 9 x 13-inch pan. Sprinkle dry cake mix on top. Drizzle with melted butter. Top with coconut and nuts. Bake in 350° oven for 45 minutes.
Peel and wash the potatoes. Make a hole on one side of the potato and scoop out the pulp, leaving a shell 1 cm. thick. Brown the potatoes lightly in hot oil; set aside. Saute the pine nuts in Crisco until golden brown; remove from the pan and add the meat and onions to the saucepan, adding salt, pepper and cinnamon. Cook for 15 minutes. Add the pine nuts to the meat and stuff the potatoes completely with the meat mixture. Arrange the potatoes in an ovenproof dish. Add water, 1 teaspoon salt and lemon juice. Bake for 20 minutes at 350°. Serve hot with rice.
Lightly grease muffin cups with butter or cooking spray. Roll pastry dough out to 1/16-inch thickness. Cut six circles 5 1/2 to 6-inches in diameter. Line each cup with a circle of dough, being careful not to stretch dough. Trim and flute edges. Prick sides and bottom of each with a fork. Put in oven and bake on 350° for 10 to 15 minutes.
Mix chilled fruit juices and water in punch bowl. Just before serving, add slightly softened sherbet and stir briefly. Add chilled Sundrop and serve. Serves 16.
Cut up elk into small bite size pieces. This should take about a week. Add enough brown gravy to cover. Cook over wood fire for 3 days at 450°. This will serve 200 people. If more are expected, the two jack rabbits may be added. But do this only if necessary, as most people do not like to find hare in their stew.
Put okra pods, garlic and lots of dill weed (or dill seed) in each jar. Add 1 small hot pepper to each jar. Boil vinegar, water and pickling salt. Pour this boiled mixture over mixture in jars and seal with a 2 piece lid set. Process jars in boiling water bath for 15 minutes. Take out jars and tighten lids.
Preheat oven to 350°. Line cookie sheet with foil and spray with Pam cooking spray. Place crackers on pan. Combine sugar and butter in a saucepan; simmer over medium heat for 5 minutes. Remove from heat and add pecans. Pour mixture over crackers. Spread with brush for even coat. Bake 10 minutes. Remove from oven and cool. Separate and place on platter.
Preheat oven to 425°. Combine first 6 ingredients; stir until well blended. Then stir in nuts. Pour into pastry-lined pan. Decorate top with pecan halves. Bake 10 minutes, then reduce heat to 325° and bake 35 to 40 minutes longer or until crust is golden brown and filling is set.
Mix all ingredients; add enough beer to batter as thin or thick as you like it. Dip fish and drip off. Deep fry.
Pour milk into heavy saucepan; heat to boiling. Combine remaining ingredients in blender or food processor; pour in hot milk. Blend at low speed for 1 minute or until smooth. Pour mixture into 6 custard cups. Chill at least 2 hours before serving. Makes 6 servings.
Place cookies on bottom and sides of pie plate. Cookies should cover plate evenly. Pour 1 1/2 cups of cold milk into bowl. Add ice cream. Beat with wire whisk until well blended. Add pudding mix. Beat with wire whisk until well blended, about 2 minutes. Let pudding stand for 3 minutes.
Combine shrimp, celery, eggs, olives, onions and dill pickle. Blend mayonnaise, chili sauce, horseradish and salt. Add to shrimp mixture and toss lightly. Chill. Cut top off bread and remove insides, leaving a thick shell. Combine cheese spread and margarine. Spread inside of bread. Bake at 350° for 10 to 15 minutes. Put shrimp salad in bread case and decorate. Slice to serve. Serves 6 to 8.
Cream together shortening, oleo and sugar. Beat in eggs. Add dry ingredients using the milk and coffee. Mix well. Stir in oatmeal and raisins. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350° for 12 minutes.
Melt butter; add cheese, onions, sour cream and chicken soup. Add to hash brown potatoes. Bake at 350° for 45 minutes.
In an 11 x 13-inch casserole dish, layer ingredients in the order given. Refrigerate. May be prepared up to 48 hours in advance.
Melt 1 stick butter in a 9 x 13 dish. Cover with graham cracker crumbs. Press down into butter. Layer with sliced bananas. Mix cream cheese and sugar and spread on top of bananas. Chill. Cover with blueberry pie filling.
Mix all ingredients together and put into a 9 x 13-inch baking pan, ungreased. Bake at 275° for 20 to 30 minutes.
Brown meat. Add butter and stir. Add onion and cook until done. Add flour and cook 3 minutes. Add garlic, soy sauce and Worcestershire sauce. Mix well. Add milk. Stir until thickened. Salt and pepper to taste. Serve on toasted bread slices.
Remove crust from bread slices. Generously butter sides and bottom of 13 x 9-inch pan.	Butter 8 slices of bread and place, buttered side, down. Sprinkle ham over bread. Sprinkle Cheddar (or place American slice) cheese over ham	and bread. Top with remaining 8 slices of bread, unbuttered. Beat together eggs, milk, mustard and salt. Pour over	bread.	Make sure to cover well. Cover and	refrigerate overnight. Combine Wheaties and 1/4 cup melted butter.	Sprinkle over	bread immediately before baking. Bake at 350° for one hour, uncovered. Freezes well for later use.
In medium bowl mix black beans and 2 tablespoons salsa. Mash with fork. Stir until smooth. On 12-inch platter spread bean mixture into 10-inch circle. Top with sour cream; spread within 1/4 inch of edge of beans. Top with 1 cup salsa, lettuce, cheese, olives, green onions and tomatoes. Serve with tortilla chips.
In medium bowl, stir mincemeat, pineapple and juice and remaining ingredients until mixed. Cover and refrigerate, about 15 minutes before serving, or up to 1 week ahead. Serve with poultry, baked ham, pork chops or on top of ice cream.
Place ice cream, yogurt and brandy in blender until smooth. Pour into tall glass. Garnish with whipped cream and a pinch of cocoa. Makes 1 1/2 cups.
Cook in double boiler until thick, stirring constantly about 10 to 20 minutes. Put in sterilized jars.
Mix all together. Let come to a boil. Stir for 20 minutes. Can in jars.
Melt margarine in large container. Stir in graham cracker crumbs, pecans, coconut, powdered sugar and vanilla; add peanut butter and mix well. Roll into small nut-sized balls and lay on cookie sheet. Dip in melted dipping chocolate.
Bake cake mix as directed. Use the next ingredients in the middle and on top of layers. Bring sugar and milk to a boil. Add marshmallows, cook slowly until dissolved.	Cut heat off. Add coconut, vanilla and salt. Stir well. Spread onto cake layers.
Mix all ingredients together and pour into large greased and floured pan. Bake at 350° for 40 to 50 minutes.
Mash potatoes and whip real good. Add all other ingredients. Pour into a buttered casserole dish and bake for 1 hour.
Combine pork, bread crumbs, egg, salt and pepper; mix well. Place on a piece of aluminum foil and pat or roll out to approximately 10 x 7-inch rectangle. Set aside. Combine drained sauerkraut and onion; spread over the meat, then carefully roll up in jelly roll fashion. Take the foil and seal in top and ends. Place on cookie tray. Bake 1 1/2 hours in moderate oven. Slice and serve hot.
Grease a 9 x 13-inch pan. Place the frozen dinner roll in the pan and sprinkle them with dry butterscotch pudding, brown sugar, slivered margarine and pecans. Place the pan in a cold oven and allow the rolls to remain there overnight. In the morning, bake the rolls at 350° for 20 minutes or until done. To cool, turn out onto waxed paper lined cookie sheet just after removing from oven (do not turn oven on until morning). In the morning, set oven to 350°. Bake rolls until brown.
Combine all ingredients in large mixing bowl. Mix with hands until completely blended. Shape into small balls. Place on baking sheet. Bake at 350° for 25 minutes or until golden brown. Drain on paper towels.
Mix all ingredients together and pour into pie shell. Bake 15 minutes at 450 degrees, then lower temperature to 375 degrees and bake 20 more minutes.
Combine crushed Oreos and margarine and press into a 13 x 9-inch pan sprayed with oil.
Cream and combine the first 5 ingredients one at a time, stirring well between each. In a second bowl, combine all other ingredients and add it gradually to the first bowl a bit at a time. Place dough in a 9 x 5 x 3-inch greased and floured pan and bake in 350° oven for 50 plus minutes.
Saute mushrooms until browned in butter. Combine all ingredients, except egg whites, in bowl. Beat egg whites until stiff. Fold egg whites into mixture. Place mushrooms, cap side down, on baking sheet. Fill with mixture. Sprinkle with 1/2 cheese and paprika. Bake at 350° until puffy, approximately 25 minutes.
Mix all of the butter, peanut butter and sugar. Chill for about an hour, then form into small balls and chill again, about 1 hour. Then heat in a double boiler the paraffin and chocolate chips until melted. Then dip the balls in the chocolate and place on wax paper.
Stir flour and 1/4 cup sugar together, then cut in 1/2 cup butter with a pastry blender (or fork). Press firmly into an 8 x 8-inch pan. Bake at 350° for 15 minutes. Remove from oven and top with pineapple. Combine 1 tablespoon soft butter, 1/2 cup sugar and egg. Mix well and add the coconut. Blend well and spread over the pineapple. Return to oven and bake for 25 to 30 minutes at 350°. Cool and cut into squares.
Mix first 4 ingredients thoroughly. Add all remaining ingredients. Marinate meat in sauce overnight. Yields enough marinade for 2 large London broils.
Combine oil, cocoa and sugar. Add vanilla and eggs. Stir in remaining ingredients. Pour into greased 9 x 13 pan. Bake at 350° until top is dull and slightly firm.
Preheat oven to 400° Put muffins on baking sheet and toast for 5-10 min. Remove muffins from oven. Spread 1 tbsp. of pizza sauce on top of muffin. Take 1 tbsp. cheese and sprinkle on top of sauce. Bake for about 8 min, until cheese is melted.
Sift together first 4 ingredients. Mix shortening, brown sugar and egg until creamy. Add flour mixture, vanilla and nuts; mix well. Turn dough onto large piece of wax paper. Shape into roll 2 inches in diameter. Chill, slice and bake 8 to 10 minutes at 375°. Makes 4 to 5 dozen.
Mix until all fruit and nuts are well coated with dry ingredients. Set aside. Cream butter. Gradually add sugar; cream until light and fluffy. Add eggs 1 at a time, beating well after each. Add brandy flavoring to mixture. Mix with the fruit, nut, flour mixture. Mix until well blended. Turn into 10-inch tube pan. Bake 1 1/2 hours at 275°. About 1/2 hour before cake is done, brush top with honey. Decorate with fruit and nuts.
Brown chicken and sprinkle with paprika, garlic, oregano, Season-All and lemon juice. Remove to baking dish when brown on both sides. Cook broccoli according to package directions. Combine both soups and milk. Mix the milk/soup combination well. Add milk/soup mixture and broccoli to chicken in baking dish. Sprinkle with Parmesan cheese and bread crumbs. Bake at 350° for 30 minutes.
Place chocolate, milk and salt in top of double boiler. Cook until thickened, stirring frequently, about 10 minutes. Remove from heat. Stir in coconut and vanilla. Drop by tsp about 1 inch apart, onto well greased baking sheet. Bake 350° for 10 to 20 minutes, until edges around cookie are dry. Remove from pan right away.
Boil chicken until tender. Break into chunks. Heat soup and mix in celery, mayonnaise, onion and chicken. Pour into greased casserole. Cover with 1/4 inch of stuffing mix. Bake at 350° for about 30 minutes. Serves 6.
In crock-pot, melt cheese on medium heat. Add onion and tomatoes. Add jalapeno pepper to taste. (If you like it spicy, add some of the juice of the pepper also.) Turn heat down. Don't allow cheese mix to boil. Heat on low for 20 to 30 minutes. Serve.
Wash cucumbers thoroughly, using a vegetable brush; drain on rack. Slice unpeeled cucumbers into 1/8 to 1/4-inch slices. Add onions, garlic and salt. Cover with ice; mix thoroughly. Allow to stand for 3 hours. Drain thoroughly and remove garlic. Combine sugar, spices and vinegar; heat just to a boil. Add cucumber and onion slices; heat for 5 minutes. Pack loosely into clean, hot pint standard canning jars. Process in boiling water bath canner for 5 minutes.
Prepare broccoli according to directions on package. Saute onion in 2 tablespoons Wesson oil for about 5 minutes (do not brown). Add mushroom soup diluted with 1/2 can water, cooked rice and cheese. Add broccoli and stir well. Put in casserole and cook at 350° for 1 hour. (Do not add salt and pepper, but you may add chopped mushrooms, if desired.)
Blend eggs. Add sugar, mustard and butter and blend. Then add vinegar and blend. Boil in a double boiler or in a saucepan over low heat until slightly thickened. Cool, then add 1 pint jar Miracle Whip salad dressing.
Mix first 7 ingredients into 2 logs. Melt the chocolate and paraffin in a double boiler. Dip logs in chocolate and drain on rack. Slice when cool and set. Also, may make individual rolls.
Cook sugar, buttermilk, soda and Karo to soft-ball stage. Add remaining ingredients. Beat until thick; drop by spoon onto waxed paper.
Grease a 9 x 13-inch baking dish. In a bowl, combine cheese, soup, sour cream, onion, peppers, 1/4 cup butter, salt and pepper; mix up. Fold in hash browns; turn into greased casserole. Toss together corn flakes and 1 tablespoon of melted butter; sprinkle this over the potato mixture. Bake at 350° for 1 hour until casserole is golden brown and potatoes are tender. Serves about 6 or 8.
Cook potatoes. Mash and beat until smooth. Will keep in the refrigerator 2 weeks. Warm in the microwave or crock-pot.
Brown first four ingredients in Dutch oven. Drain fat. Add soup, Ro-Tel and tomatoes. Bring to a boil. Add salt, pepper and cabbage. Cook until cabbage is done.
Beat eggs. Add flour, sugars, pecans and butter. Mix until well blended. Sprinkle chocolate chips in unbaked pie shell. Pour egg mixture over top. Bake in preheated 350° oven 30 minutes or until golden brown. Pie will become firm as it cools.
Be sure the sweet potatoes are mashed very smooth. Beat in the sugar, ginger and egg yolks until fluffy. Form tablespoons of the mixture into balls. Mix the flour and water until smooth. Roll the balls in the mixture, then in the sesame seed. Heat the oil to 375°. Fry the balls in it until delicately browned. Drain and serve hot. Serves 6 to 8.
Combine first 3 ingredients well. Add next 6 ingredients and mix well. Makes 1 quart. Store in refrigerator.
Preheat oven to 375°. In bowl, mix together flour, baking soda and salt. Set aside. In another bowl, mix butter, sugar and vanilla. Beat until creamy. Beat in eggs. Gradually mix in flour mixture. Mix well. Mix in chocolate chips and nuts with spoon. Drop by spoonfuls. Bake at 375° for 8 to 10 minutes.
Butter a 9 x 13-inch pan. Put the chicken broth, celery soup and cream of chicken soup in. Sprinkle on dried onions. Add chicken pieces and cooked noodles. Put bread crumbs on top. Bake at 350° for 30 to 35 minutes.
Blend water, sweetener, vinegar and seasoning. Peel and thinly slice the cucumber. Add liquid mixture. Cover and chill overnight.
In a Dutch oven, put peaches (with juice), pineapple (with juice), tapioca and mix well. Sprinkle cake mixes on top. Then sprinkle brown sugar on top and dot with margarine.
In skillet, brown ground beef and onion; drain. Sprinkle with cornstarch; blend in enchilada sauce, parsley and drained mushrooms. Set aside. Put bottom crust in deep dish 9-inch pie plate. Spread half of eggs in crust. Spoon in meat mixture; top with cheese, then spread the rest of the eggs over cheese. Put on top crust; seal and flute edge. Cut slits in top for steam escape. Bake at 350° for 50 to 55 minutes. Let stand 15 minutes before cutting. Makes 8 servings.
Mix all ingredients together; put on stove. Let come to a close boil, then turn down to simmer for 30 minutes. Take out cinnamon sticks and cloves before serving. Makes 3 gallons.
Mix all except oil. Shape by rounded tablespoons into balls in large skillet. Cook in oil about 20 minutes.
In a large mixer bowl, cream the shortening and sugar, beating well. Add eggs, one at a time, beating well after each addition. Melt white chocolate in double boiler or microwave. (Microwave on High for 2 minutes and stir until thoroughly smooth.) Cool and add to shortening-sugar mixture. Sift flour and baking powder together. Add vanilla flavoring. Bake in a large tube pan (10-inch), greased and floured, in a preheated oven at 300° for 1 1/4 hours. Test for doneness by inserting a straw or toothpick.
Dissolve gelatin in 1 cup hot water. Add 4 tablespoons cold water, lemon juice, sugar and pineapple. Mix and chill. Mix 2 packages Dream Whip; combine with gelatin mixture. Line a large bowl with wax paper. Pinch angel food cake into small pieces. Alternate layers of cake and gelatin, ending with gelatin. Refrigerate overnight. Turn onto plate. Ice with Dream Whip. Sprinkle with coconut.
Cut elephant into bite-size pieces. Add brown gravy and cook 16 hours at 465°. This will serve 3,864 people. If unexpected guests arrive, the 2 rabbits may be added, but do this only if necessary, as most people do not like hare in their stew.
Place chopped avocado, cream cheese, sour cream and lemon juice in blender. Process until mixture is smooth. Place on serving tray. Sprinkle on taco mix. Add lettuce, cheese, tomatoes and onions. Place taco chips around edge and serve.
Make sandwiches and place in a 9 x 13-inch baking dish. Combine eggs, milk, dry mustard, onion (optional) and Worcestershire sauce. Pour mixture over sandwiches. Let stand for at least an hour or overnight in refrigerator. Bake at 350° for 40 minutes. Cut and serve with mushroom sauce made with 1 can mushroom soup diluted with 1/2 cup milk.
Drain pineapple chunks, reserving syrup. In skillet, brown chicken in a little shortening; pour off fat. Add reserved pineapple syrup, broth, vinegar, sugar, soy sauce and garlic. Cover and cook over low heat 40 minutes. Add pepper and pineapple chunks. Cook an additional 5 minutes or until done, stir occasionally. Combine cornstarch and water and stir into sauce. Heat until slightly thickened. Serve with cooked rice.