HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut upper jawbone just below the eyes. Place in a large kettle of scalding water and parboil for 45 minutes. Wash thoroughly and pick off hair, unless you like hair soup. Place nose in fresh water with onion, a bit of garlic and pickling spice. Boil gently until tender. Let cool overnight in the same juice. Remove bone and cartilage. The nose is white meat and the jaw meat is dark. Slice the meat thin and pack in jars and cover with the juice. This will jell and can be sliced and served cold.
In a large saucepan, cook onion in butter until it is tender but not brown. Stir in spinach. Season the mixture with salt, pepper, sugar and nutmeg. Stir in chicken broth; cover the pan and cook the mixture over low heat for 15 minutes. Work the spinach mixture through a sieve or blend it in a blender. Make a smooth paste of flour and 1/2 cup milk and stir it into the puree. Add 2 cups milk and cook over low heat, stirring until it is thickened and boils about 3 minutes, then simmer 3 minutes. Beat egg yolks with light cream. Gradually pour into hot soup; stir until smooth. Do not boil after cream has been added. Serve with cheese straws. Serves 6 to 8. This soup may be made with broccoli or asparagus. Freezes well.
Mix ingredients together. Drop by teaspoonfuls on well-greased cookie sheet. Bake at 350° for 10 to 12 minutes. Cool slightly, then remove to rack.
Combine rice from box, beef, egg, onion, salt, pepper, marjoram, and 1/2 c. tomato juice. Mix lightly and shape into 18 balls, place in skillet and cook. Add sugar to the remaining tomato juice and pour over meatballs. Bring to a boil, reduce heat and simmer covered for 15 minutes while basting. Serves 6.
Melt butter and saute onion till light brown. Sprinkle with flour. Cook for 1-2 minutes, stirring. Add broth, bay leaf and peppercorns. Boil and simmer 30 minutes covered. Put into individual oven proof bowls. Slice bread and toast on both sides. Place in bowls of soup and sprinkle with cheese. Bake in oven till cheese browns.
Sift together flour, baking powder and salt. Break eggs in large mixing bowl. Beat at high speed until lemon colored. Gradually add sugar, a tablespoon at a time, beating constantly. Add vanilla; reduce speed to slow. Add dry ingredients to egg mixture, beating only until blended. Add hot water all at once and beat to a smooth batter. Spread evenly in wax paper-lined 15 x 10 x 1-inch jelly roll pan. Bake at 375° for 12 to 14 minutes. Loosen cake carefully from sides of pan with spatula. Sift powdered sugar over cake and cover with towel. Turn out immediately. Remove wax paper and beginning at narrow end, roll cake and towel together. Cool. Unroll and remove towel. Fill as desired.
Cream the butter and sugar. Add beaten egg yolks, milk, flour, spices and then beaten egg whites. Flour berries well and stir into batter. Last, add soda dissolved. Bake at 350° for approximately 30 minutes. Makes about 5 dozen. Recipe may be halved.
Cream butter, sugar and eggs. Sift flour and baking powder together. Add nuts and fruits to flour and set aside. Add vanilla and lemon to butter, sugar and egg mixture. Fold in flour, nuts and fruits. Bake at 250° for 3 hours.
Combine fruits, marshmallows and coconut. Stir in sour cream and salt. Chill overnight. Serves 8.
In a large bowl, combine cabbage, pimentos, green pepper and onion. Toss lightly. Combine remaining ingredients in saucepan; bring to a boil. Reduce heat; simmer uncovered for 20-25 minutes or until slightly thickened. Pour over cabbage mixture. Cover and refrigerate 4 hours or overnight. Slaw will keep in refrigerator for several days. Yield: 8 - 10 servings.
In a casserole dish layer ingredients as follows: 1 cup wieners, 1	cup green beans, 1/2 can mushrooms and 1/4 cup grated cheese. Sprinkle with Accent. Repeat the layers with remaining ingredients, using most of cheese as topping. Bake in 325° oven	for 30 to 45 minutes. Serve hot with baked potato or white rice.
Preheat oven to 400°. Line 12 muffin cups with paper baking cups. Mix all ingredients except for cheese and bacon until moistened. Fold in cheese and bacon. Fill muffin cups 2/3 full. Bake until golden brown, about 20 minutes.
Combine all ingredients in a microwaveable dish. Cook, covered, on High for 10 to 12 minutes.
Melt chocolate over double boiler. Add oil, blend. Toss over mixture of cereals, peanuts, pretzels. Layer on two large cookie sheets lined with wax paper. Crumble after set. Can be frozen.
Mix first 3 ingredients together and bring to a boil for 2 minutes. Mix in jello. Let chill (thick but not jelled). Add olives, pecan chips and cheese. Beat whipping cream until it peaks and add. Mix all ingredients together and chill.
Break eggs into 4 cup measuring cup and beat. Add seasonings (nutmeg is very important). Add cream to make custard. Layer cheeses (and any precooked meat or vegetables you desire) in pie crust. Pour custard over filling. Dot with butter and bake 30 to 35 minutes at 375°.
Slice bread in half. Spread butter. Sprinkle basil and garlic. Boil broccoli and cauliflower approximately 10 minutes. Strain and mix together. Lay vegetables and cheese on top. Wrap in foil. Bake at 350° for 15 to 20 minutes. Other vegetables may be used.
Cook bacon until crisp; drain, reserving 1/4 cup drippings. Crumble bacon and set aside. Place lettuce in a large bowl; sprinkle with onion, vinegar, sugar and salt. Drizzle reserved bacon drippings over greens, tossing gently. Sprinkle with bacon and serve immediately.
Dissolve pudding in 3 cups of cold, sweet milk, beating with electric mixer on low speed or until pudding gets thick. Add Cool Whip and sour cream; mix well. Sprinkle crushed wafers in bottom of a container that holds 3 quarts or more. Layer with 3 sliced bananas and pudding. Repeat same procedure using the next 3 bananas. Sprinkle wafers on top. Cover well and refrigerate until next day.
In a large skillet,	cook and stir meat, onions and celery until meat is brown and vegetables are tender. Drain off fat. Stir in tomatoes, rice, chili powder and pepper. Heat through. Pour into ungreased 2-quart casserole. Cover; bake 1 hour at 350°.
Coarsely chop the vegetables and add to the boiling water, along with the ham bone and split peas. Cover and cook slowly for about 2 hours. Remove ham bone. Put soup through food mill and return to the pot. Remove ham from bone in small pieces and add to the soup. Season with salt and pepper as desired. Serve.
For a decorative touch, freeze additional 7-Up in a heart-shaped mold, filling the mold 2/3 full. (This allows for expansion of ice.) A few drops of red food coloring may be added, if desired.
Brown sausage and drain. Press out crescent rolls in a pizza pan or cookie sheet until bottom is entirely covered. Spread sausage over the uncooked crust and then the shredded cheese. Stir the eggs and milk together, then pour over the crust mixture. Bake in preheated oven at 350° for 20 minutes.
Bake cake according to directions. Poke holes in cake with fork. Pour pineapple all over cake. Let cool completely. Mix pudding according to directions. Pour pudding over cake. Add Cool Whip and nuts.
Cream together butter, sugar, brown sugar, eggs and vanilla. Add flour, oats, salt, baking powder and baking soda. Add chocolate chips and the Hershey bar, grated. Bake golf ball size dough balls for 6 minutes at 375° on ungreased cookie sheet.
Cream the margarine and sugar. Add egg and mix well. Add salad oil and continue to beat. Add oatmeal, cornflakes and coconut, mixing well. Add flour, salt, baking soda and vanilla and stir in the pecans. Form mixture into balls the size of small walnuts and place on greased cookie sheet (12 to 15 on each cookie sheet). Flatten with fork dipped in water. Bake at 325° for 10 to 12 minutes until lightly browned. Allow to cool for a few minutes before removing from cookie sheet. May sprinkle with sugar while warm, if desired.
Beat egg yolks, oil, sugar and vanilla together. Add flour, a small portion at a time, with milk. Bake at 325° for 20 minutes or until golden brown.
Put water in pan and bring to a boil for noodles. Add bell pepper (cut into small pieces) and cook for 5 to 10 minutes, then add noodles and cook until done. Drain. Add salt to taste. Put in mushroom soup. Stir and add tuna. While still hot, stir in cheese pieces. This is really good on cold days.
Remove all fat and skin from chicken parts. Sprinkle with garlic powder, salt and pepper. Rest at least an hour in refrigerator. In a 13 x 9 x 2-inch baking pan, pour orange soda. Lay chicken pieces side by side in this. Bake at 375° for 40 minutes on one side, turn the pieces and brown on the other.
In large bowl, beat butter and sugar until light and fluffy. Beat in milk, egg and extracts. Stir in flour, baking powder and salt until well blended. (If using one one food coloring, add several drops when beating in liquids. Otherwise, divide dough and knead coloring into dough portions if using more than one color.) Then wrap dough or portions of dough in plastic wrap and refrigerate approximately 1 hour. Next, roll dough on a floured surface to about 1/4-inch and use cookie cutters for desired shapes. Bake in a preheated oven at 350° on ungreased cookie sheets for 10 minutes or until very lightly browned. Cool on wire racks.
Cook together, brown sugar, sugar, milk, and cream of tartar stirring constantly until firm soft boil stage. Add margarine, vanilla, and pecans; beat. Drop by spoonfuls onto lightly greased wax paper or foil that has been buttered.
Cook livers, celery, onion and parsley in water until soft (approximately 10 minutes). Drain. Use fork or food processor and mash livers, celery, onion and yolks of eggs together until smooth. Blend in Thousand Island dressing, mayonnaise and salt and pepper to taste. Refrigerate for 1 hour or before serving. Spread on crackers. Stuff mixture into egg whites or celery stalks. Sprinkle with paprika to decorate.
Stir butter, eggs and Parmesan cheese into spaghetti. Pour into a 9 x 13 baking dish. Brown beef with onion and green pepper, pouring off any fat. Stir in tomato sauce, sugar and spices. Heat thoroughly. Spread cottage cheese over spaghetti mixture and spread meat mixture over cottage cheese. Bake at 350° for 20 minutes. Spread Mozzarella cheese over baked dish and return to oven for 5 to 10 minutes, until cheese melts.
Remove crusts from bread slices. Break into small pieces and moisten with milk. Stir in all ingredients except cracker meal. Shape into cakes and roll in cracker meal. Fry until golden brown. Serves 4.
Cream together margarine and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each one until well blended. Stir in oatmeal. Pour into unbaked pie shell and bake at 350° for about 1 hour or until knife comes out clean.
Beat eggs; melt butter. Add to eggs. Bake pie crust a little. Add remaining ingredients. Cook at 375° for 45 minutes.
Cream together the margarine, sugar, eggs and sour cream. Stir in the baking powder and flour. Add vanilla and lemon extract. Chill dough several hours. Roll out. Sprinkle with a little sugar and roll again lightly. Cut into small rounds. Bake in a 375° oven for 10 to 12 minutes. Makes 10 dozen.
Melt margarine in pan, add milk, syrup and sugar. Cook on medium heat stirring constantly until soft balls form in cold water (about 5 minutes after it starts to boil). Remove from heat, stir in 7 oz. marshmallow creme, peanut butter and vanilla. Mix quickly and thoroughly. Pour in a 9 x 12 inch buttered pan. Let cool. For chocolate fudge add 1 cup cocoa.
In heavy saucepan, melt chips with milk, vanilla and salt. Remove from heat; stir in nuts. Cool. On aluminum foil, shape into smooth balls, then in football shape. Chill 2 hours. Garnish with powdered sugar.
Heat oil in large saucepan over medium heat. Add the chopped tortillas, garlic and cilantro; saute until tortillas are soft. Add onion and tomatoes and bring to boil. Add cumin, chili powder, tomato puree and stock. Bring soup to boil again, then reduce heat to simmer. Add red pepper and cook, stirring frequently, for 30 minutes. Place tortilla strips in oven at 300° for 5 minutes.
Blend all and beat as package directs. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 40 to 50 minutes (until top springs back). Cool. Top with whipped cream sprinkled with cinnamon. This is a quickie and is very moist.
Mix juices by directions on cans. Chill well. Add 2 quarts ginger ale when ready to serve.
Season doves with salt and pepper. Melt butter in heavy skillet and brown doves. Remove to baking dish. Add flour to butter in skillet, stirring well. Slowly add chicken broth and sherry. Season to taste. Blend well and pour over doves. Add mushrooms and parsley. Bake at 350° for 1 hour in covered baking dish. Serve over wild rice.
Cream butter and sugar. Add eggs, one at a time to dry ingredients. Stir in creamed butter and sugar. Add fruits. Mix well. Drop by teaspoon onto cookie sheet. Bake at 375° for 13 minutes.
Melt butter in boiling water in small bowl. Add 1/2 cup orange juice and 3 teaspoons orange rind. Beat egg with sugar until light and fluffy. Add sifted dry ingredients alternately with orange liquid, beating until smooth. Fold in blueberries. Place in greased 1 1/2-quart 9 x 5 x 3-inch loaf pan. Bake at 325° for 1 hour and 10 minutes. Turn onto rack.
Mix cornstarch with cold water in small saucepan. Add boiling water; cook until thick, stirring constantly. Remove from heat and cool. Beat egg whites to soft peaks. Add cornstarch mixture, beating until stiff. Add sugar slowly, one tablespoon at a time, beating well after each addition. Continue beating until stiff. Beat in vanilla. Spread meringue on pie. Bake at 350° for 15 minutes or until lightly browned. Turn off oven heat. Open door. Let pie cool in the oven. (The latter is the most important step to avoid weeping.)
Cook chicken with onions and pepper. Place frozen asparagus in bottom of a 9 x 13-inch pan. Place pieces of boned chicken over asparagus. Dilute soup with low sodium chicken broth. Add mushrooms and pour mixture over chicken and asparagus. Top with bread crumbs. Bake at 375° for about 1 hour after it starts to boil. Yields 12 servings.
Mix. Bake at 300° for 1 hour. (If desired, one tablespoon butter flavoring may be added for taste.)
Dissolve gelatin in hot water. Break up tomatoes with their juice, with back of spoon. Add to gelatin along with hot pepper sauce, vinegar and chopped vegetables. Using oiled 2-quart ring mold, chill until firm. Turn out onto a platter. Surround with sliced cucumber. Serve with Horseradish Cream.
Drain all the fruit. Mix the pudding into the fruit. Reserve the juice. Freeze. Put in jello instead of water.
Combine first 4 ingredients. Dredge potatoes in mixture. Layer potatoes in a Pam-sprayed 2-quart casserole dish. Drizzle margarine (melted) over potatoes. Bake in a 400° oven for 1 hour, uncovered. Sprinkle more garlic salt over potatoes after you put them in pan (if desired). (Can be cut larger than French fries.)
Combine the first 3 ingredients; pack firmly in a 9 x 9-inch pan. Bake for 10 minutes at 350°. Add the Eagle Brand milk, coconut and vanilla. Bake for 20 minutes at 350° (not more). Cool; frost with a chocolate frosting.
Mix all ingredients together and fill pie crusts (top and bottom crust). Bake at 375° for 45 minutes to 1 hour. Makes 6 to 8 pies.
Cook and debone chicken. Add broth to the soups and place over chicken in baking dish. Mix Bisquick and milk. Pour over chicken. Bake at 350° until brown.
Roll stew meat in flour; brown in hot oil on all sides. Place in crock-pot with 4 cups water or enough water to barely cover. Place the bay leaves in the pot. Cut up the vegetables. After beef has cooked 1 hour, place vegetables in crock-pot, along with the soup. Cook on high for 3 more hours, or until beef and vegetables are tender.
Put all ingredients into 3-quart pot. Bring to a boil. Cover and simmer 14 minutes. Turn off heat and let stand 5 to 10 minutes. Serve hot. Serves 4 to 6 minutes.
In medium saucepan heat oil and saute garlic until golden. Remove from pan and discard. Set oil aside. Strain clam juice through several layers of cheese cloth and set aside in separate bowl. Wash and chop clams; place in separate bowl. Add clam juice and water to oil; heat to a boil. Add rest of ingredients, except clams and cook on a medium low heat for 25 minutes. Add clams and cook 2 to 3 minutes. Turn off heat and keep pan covered, until linguine is cooked, according to package directions. Makes 4 to 6 servings.
Combine flour, oats, 1/2 cup brown sugar and 1/2 cup butter. Mix until crumbly; use mixer on low speed. Press into ungreased pan (13 x 9 x 2-inch). Bake at 350° for 15 minutes. Combine pumpkin, milk, eggs, sugar, salt and spices in bowl. Beat well; pour into crust. Bake at 350° for 20 minutes. Combine pecans, 1/2 cup brown sugar and 2 tablespoons butter. Mix; sprinkle over pumpkin filling. Return to oven and bake 15 or 20 more minutes or until filling is set. Cool in pan. Cut in squares. If desired, top with whipped topping.
Preheat at 350°. Mix and bake for 35 minutes in oblong pan.
Thaw bread dough. When risen, punch down and roll out flat. Thaw spinach and cook partially. Fry sausage and drain well. On rolled out dough, spread sausage, spinach, onions and mushrooms. Sprinkle with cheeses. Roll up. Let rise about 30 minutes. Bake at 350° for 30 to 35 minutes until crust is browned. Remove from oven and brush top with beaten egg white. Sprinkle with sesame seed. Put back in oven for 5 minutes.
Drain beans (except baked). Saute onions in bacon drippings. Add brown sugar, mustard, garlic powder, salt and vinegar. Combine beans, crumbled bacon and sauce. Bake 1 hour at 350°.
Mix together all ingredients. Reserve a few crumbs and cheese for topping. Bake in a greased 8-inch pan at 350° for 50 minutes.
Heat honey, sugar and butter until sugar melts. Cool. Add dry ingredients, pecans and mixed fruit. Form rolls and chill. When ready to bake, slice 1/4-inch and place on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Combine the chopped artichoke hearts, chopped chili peppers, cheese and mayonnaise or salad dressing. Turn mixture into an 8-inch round baking dish. Bake in a 350° oven about 20 minutes or until heated through. Serve warm with tortilla chips and breadsticks. Makes about 2 2/3 cups.
Dip chicken breasts in beaten egg and coat with bread crumbs. Fry chicken in oil to brown. Place chicken in baking pan.
Blend sugar, flour, salt and egg yolks with cold milk. Add scalded milk while stirring constantly. Cook slowly until thick. Remove from stove and add vanilla and 1/2 cup coconut. Pour into baked pie shell and top with meringue; sprinkle with 1/2 cup coconut on top. Bake 15 minutes at 350° until browned.
Brown chops in skillet with oil and remove. Drain reserving 2 teaspoons. Saute eggplant, onion, celery and garlic. Stir in ketchup, water, olives, capers, vinegar, salt, oregano, basil and pepper. Cover and simmer 10 minutes. Return chops to skillet and cook until chops are done, turning once. Serve with rice pilaf and garlic bread.
Crush graham crackers with your fingers onto sheet of waxed paper. Mix remaining ingredients thoroughly in bowl. Shape teaspoonfuls of the mixture into 1-inch balls. Roll the balls in the graham cracker crumbs until coated. Arrange the coated balls on ungreased cookie sheet. Refrigerate about 20 minutes or until firm.
Blend all ingredients and beat for 2 minutes. Bake in a greased and floured 10-inch tube pan at 350° for approximately 45 minutes or until center springs back when touched lightly. Cool and ice with following frosting or make a glaze with:
Cook broccoli as directed. Melt 1 tablespoon butter in saucepan over low heat. Add flour, salt and pepper. Stir until smooth. Slowly add evaporated milk; continue stirring. Cook until thick; remove from heat. Beat egg yolks and slowly stir in a little of the hot sauce. Stir in remaining hot sauce, butter and lemon juice. Pour vegetables into buttered baking dish. Top with slices of chicken. Sprinkle with almonds; cover with sauce and top with grated cheese. Place under broiler until sauce is bubbly and lightly browned on top.
Soften cream cheese. Add other ingredients and stir until smooth. Spread on serving dish. Pour on 1/2 bottle chili sauce. Spread 1 small can crab meat on top of sauce. Sprinkle with parsley flakes.
Mix butter and oatmeal until melted on stove. Set aside to cool. Add milk, eggs and raisins. Combine dry ingredients. Add to oatmeal, butter, egg and milk; mix. Fold in nuts. Drop by spoonfuls onto a lightly greased cookie sheet. Bake at 350° for 8 to 12 minutes until lightly browned.
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeo pepper and tomatoes. Season with Italian dressing and garlic salt; mix well. Cover and refrigerate overnight to blend flavors.
Grate cheese; add softened oleo and beat until creamy. Add remaining ingredients. Mold 1 teaspoon of dough around whole olive. Place 2-inches apart on ungreased cookie sheet. Bake 15 minutes in 400° oven. Freezes great.
Combine sugar and water in small, heavy saucepan. Bring to boil, stirring just until dissolved. Boil gently until it reaches 225° on candy thermometer. Remove from heat. Set aside while beating egg whites. Beat egg whites until soft peaks form. With mixer at low speed, add sugar syrup in slow, steady stream. Beat 30 seconds, or until fluffy. Melt chocolate at 50% power in microwave. Add to mixture and continue beating. Set aside. Whip the cream until stiff. Fold into chocolate mixture. Pour into serving dishes. Chill. Before serving, decorate top with sliced kiwi and strawberries. Sprinkle with nuts, if desired.
Boil cabbage for 5 minutes. Drain. Mix ground beef, sausage, onion and rice. Make into balls and wrap with cabbage leaves. Hold together with toothpicks. Make a broth of tomato juice, sugar and vinegar. Put pork chops in broth, bring to boil. Drop cabbage rolls into broth. Simmer for 3 to 4 hours.
Mix ingredients in a pan. Cook over medium heat and stir constantly until gelatine is dissolved and mixture is heated thoroughly. Remove from heat.
Mix first 5 ingredients. Roll into small balls, then roll in coconut. Keep in fridge.
Mix and boil until hard-crack stage is reached. Pour onto buttered dishes and begin to work from edges. Careful, it's hot! When temperature has reached a tolerable point, start pulling. Keep hands well buttered to avoid sticking. Taffy will appear snow white when done.
Dissolve Jell-O in boiling water. Cool until starts to thicken. Add remaining ingredients. Pour into 13 x 9-inch dish. Refrigerate until completely set. Serve plain or top with cottage cheese or sour cream.
Cook carrots until tender with 2 teaspoons salt in water; drain juice. Chop pepper and add onions. Reserve carrots. Put sugar and other ingredients together; heat just enough to melt the sugar. Pour heated ingredients over carrots while carrots are still warm. Marinate for 24 to 48 hours in refrigerator. Serves 12 to 14.
Salt chicken. Wrap each piece with a slice of dried beef and then a slice of bacon; secure with a toothpick. Mix chicken soup with sour cream. Place chicken breasts in casserole and cover with soup mixture. Cover with foil and bake at 250° for about 3 hours. Drain off gravy and pour over cooked rice.
Wipe steak with damp cloth or paper towel. Place in large baking dish or Dutch oven. Rub both sides with softened butter or margarine. Season with salt and pepper. Cover with lemon and onion slices.
Place chopped lettuce in square bowl. Layer peppers smooth, then onion, carrots, celery and English peas. Mix mayonnaise with cream cheese; spread over peas. Sprinkle bacon bits on top and chill.
Mix all ingredients except gingerale and apple, and freeze in milk cartons. About 2 hours before serving, remove from freezer. Break up with fork. Add gingerale and apple juice and mix together.
In large bowl, combine first 4 ingredients. Cook 5 minutes in microwave on High. Stir well. Cook 8 minutes on High until soft boil stage, stirring occasionally. Remove and add vanilla. Beat about 4 minutes until color is dull. Stir in pecans and drop on wax paper.
Beat the egg whites and add 6 tablespoons of the sugar; let set in refrigerator while mixing cake.