HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large soup kettle, brown salt pork and remove from kettle. In rendered fat, saute onions and celery until tender. Add potatoes, clam juice, water, thyme, and salt and pepper to taste. Simmer uncovered until potatoes are tender. Stir in milk, cream, and clams. Heat through, but do no boil.
Melt and stir over a low flame first 3 ingredients. When all is melted, remove from stove and add corn flakes. Stir well. Drop by teaspoonfuls on waxed paper on cookie sheet. Chill in refrigerator until firm.
Cream shortening, sugar and eggs together until light and fluffy. Stir in buttermilk. Add oats, mixing well. Bake at 400° for 8 minutes.
Beat egg whites real stiff and add baking powder. Beat and add sugar. Beat until blended. Add soda crackers. (I always add a few more crackers for crust). Add vinegar, vanilla and nuts (optional); blend with egg whites. Spread into a well-greased pan and bake in a 350° oven for about 20 minutes or until brown.
Melt together margarine and peanut butter. Do not cook too hot. Add vanilla. Add confectioners sugar. Stir together until creamy. Pour into 9 x 13 x 2-inch pan. Smooth and let chill.
Combine milk and egg yolks at low speed. Slowly add juice, mixing until well blended. Pour into 9-inch graham cracker pie shell and refrigerate overnight or if preferred, pie can be baked at 350° for 12 to 15 minutes. Top with whipped cream or meringue and enjoy.
Brown chops in butter. Season with salt and pepper. Set aside. Saut onion in butter left in pan for browning chops. Add more butter if necessary. Mix sauted onion thoroughly with rest of ingredients. Layer 1/2 of the mixture on bottom of a 9 x 13 x 2 pan; next, add the chops and top with remaining mixture. Cover with foil and bake in a 350° oven for about 2 hours or until desired doneness. Serve with noodles, rice or boiled potatoes.
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of creek and some small rocks. Mix the children and dogs well together; put them on the field, stirring constantly. Pour the creek over the rocks. Sprinkle the field with flowers. Spread all under the deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.
Boil brown sugar and butter for 3 minutes. Line cookie sheet with graham crackers. Pour mixture over graham crackers and bake for 6 minutes at 350°. Then sprinkle on 1/2 a bag of chocolate chips.
Beat together everything, but the Cool Whip and milk chocolate chips. Fold in the Cool Whip. Pour into graham cracker crust. Top with milk chocolate chips and freeze. Remove from freezer 1/2 hour before serving.
Into the food processor goes the tuna, mayonnaise, a few slices of avocado and scallions. Add juice from lemon, some dill weed and a cut dill pickle. Season to taste with salt and pepper. Put on slices of French bread, crackers, etc.
Crush 1/2 crackers and layer in bottom of 9 x 13-inch pan. Put 1/2 chicken on crackers. Mix together sour cream, soup and poppy seed. Put 1/2 of this mixture on top of the chicken. Now add the remaining 1/2 of the chicken. Add the remaining 1/2 of the soup mixture. Crush the other half of the crackers and place on top of the casserole. Pour melted margarine over top and bake at 350° until golden.
Crush oreo cookies until very fine. Stir in softened cream cheese. Keep on stirring the mixture, it takes a long time for this. Roll out into small balls. Refrigerate until firm. Dip in melted almond bark. Store in the refrigerator.
Place veal shanks on aluminum foil and sprinkle with flour. Heat oil in large, heavy casserole. Add veal to casserole. Brown on all sides over medium heat. Remove meat from casserole. Add onion, carrot and celery. Saute until slightly brown. Return veal to casserole. Stir in wine. When wine is reduced by half, add tomatoes.
Mix first 3 ingredients together. Knead by hand. Roll into 1-inch balls. Refrigerate 1 hour. Insert toothpick in each ball. Melt chocolate morsels and paraffin. Dip balls in this mix. Dry/harden on wax paper.
Blend oil and sugar. Add eggs, one at a time, beat after each. Sift all dry ingredients and add 1/3 at a time, beating after each. Fold in carrots and nuts. Bake at 350° until done, approximately 40 minutes.
Preheat oven to 350 degrees. Stack the won-ton wrappers. Cut the stack lengthwise into fourths, making 48 strips. Line a cookie sheet with parchment paper or foil. Then spray the paper or foil with non-stick spray. Add the won-ton strips in a single layer so the edges are not touching. Brush the won-ton strips with the Worcestershire sauce. Sprinkle each strip with 1/2 teaspoon of the cheese. Then sprinkle with the poppy seeds. Bake for 8 to 10 minutes or until golden brown and crisp. Yield: 48 straws (4 per serving).
Melt butter in pan. Cook onions until brown. Add remaining ingredients and heat. Let cool and place in refrigerator for at least 4 hours to acquire flavor. Serve over rolls.
Blend all ingredients thoroughly and pour in an unbaked pie crust. Bake 10 minutes at 450°, then lower heat to 350° and bake for 25 minutes more.
Beat cream cheese until very soft. Gradually add 1/2 cup milk and blend until smooth. Add remaining milk and pudding. Beat at lowest speed of mixer for 1 minute. Pour at once into pie shells. Chill at least 3 hours. Top with Cool Whip.
Slice bananas. Sprinkle lemon juice over bananas; set aside. Melt butter. Add sugar; stir well. Add the bananas, cinnamon and wine; heat until warm. Serve over ice cream.
Mix first 5 ingredients. Stir in chips and grated chocolate. Bake in Bundt pan for 55 minutes at 350°. Cool in pan for 5 minutes.
Cream butter, confectioners sugar and honey. Add sherry, whiskey or etc., and blend well. Add nuts and flour. Knead dough until smooth. Pinch off pieces of dough the size of a walnut and roll into balls.
Sprinkle some magic seasoning on both sides of chicken. Preheat oven for 10 minutes at 450°. Put a cast-iron skillet in oven. Spray cooking spray on pan before putting into oven. Take pan out of oven and place on burner on medium-high heat. Pan must be hot before putting chicken in. Cook chicken on medium-high until done, approximately 13 to 15 minutes. If you cut your chicken up into strips, cooking time will be about half of time. This seasoning produces a lot of smoke.
Spray a 10 x 14 x 2 inch pan with cooking spray. Mix all ingredients well. Bake at 325° for 35-40 minutes.
Wash pork shoulder by rubbing it vigorously with vinegar. Pat it dry with a paper towel. Saturate meat with all spices. Pour a capful of lemon juice and rub it into the meat also. Spices can marinate 2 to 3 hours or overnight. If using a crock-pot (highly recommended) put the setting on high for 1/2 hour with bottom layered with barbecue sauce. Put shoulder in pot; cover.
Split muffins and toast lightly. Spread thinly with butter. Poach oysters in own juice (a little white wine is optional) until edges curl. Top each muffin half with slice of bacon. Place 1 or 2, depending on size, oysters on top. Keep warm. Mix rest of ingredients over low heat for "mock Hollandaise." Spoon over each oyster topped muffin. Dust with paprika.
Sift flour, sugar, salt and cocoa together. Add 1/2 of the milk. Place on stove and cook until thick. Separate eggs. Beat egg yolks and add other half of milk. Add this slowly to mixture, stirring well. Cook until thick. Add butter and vanilla. Pour into baked pie crust. Cover with meringue topping, using the egg whites. Brown.
Beat together egg whites and brown sugar. Fold in corn flakes, nuts, coconut and vanilla. Drop from spoon onto a greased cookie sheet. Bake at 350° for 20 minutes. Place tray on a damp cloth and remove cookies.
Boil chicken breasts until tender. Cut into bite-sized pieces. Mix together sour cream and soup in a baking dish. Add chicken pieces and stir well. Cover with crushed Ritz crackers. Bake in a 400° oven for 30 minutes.
Salt and pepper beef to taste. In crock-pot, brown stew beef in oil. Add Kitchen Bouquet and Worcestershire sauce. Layer top of meat with slices of onions and mushrooms. Pour water over contents to moisten and cover. Cook on low temperature 8 to 10 hours.
Cream oleo and Crisco. Add sugar, egg yolks, flour and soda to creamed mixture. Add milk. Stir in vanilla, coconut and chopped pecans. Fold in egg whites. Use 3 (9-inch) round pans (greased). Bake at 350° for 25 minutes.
Cook meat until it separates, add onion, salt, chili mix and tomatoes. Simmer until almost dry. Cook rice as directed on package. Put a layer of meat and tomato mixture in a 4-quart baking dish. Spread one can of beans over meat mixture. Cover with cooked rice, then add the rest of the meat and tomato mixture. Spread with the other can of beans. Heat the can of Cheddar cheese soup and milk in a double boiler, then pour over the entire dish. Heat until bubbly at 350°. Before serving, sprinkle with crushed Fritos. If you like things spicy hot, add chopped jalapenos on top of the meat mixture. Feeds eight hungry people.
Mix all together (except ginger ale). Put in containers and freeze. Take out of freezer about 2 hours before serving time. Put punch in punch bowl and pour in ginger ale.
In large mixing bowl, combine all ingredients, except potato chips. Pour into 9 x 13 pan and cover with foil. Bake 1 hour and 15 minutes at 350°. Uncover dish and top with crushed potato chips. Bake, uncovered, for 15 more minutes. This makes a thick casserole.
Combine all ingredients together. Pour into greased pans. Bake in 350° oven for about 1 hour. Makes 2 loaves.
In quart jars, put fresh dill or 2 teaspoons dill seed. Pack 1/2 full of cucumbers. Add 1 clove garlic and 3 hot peppers. Complete packing jars with cucumbers.
Crush cranberry sauce and put in pan. Add hot water and heat thoroughly. In a bowl, mix gelatin with cold water. Set 5 minutes, then add to cranberry sauce. Cool. When mixture starts to jell, fold in ground rind and pulp of orange, celery, nuts, dates and salt. Pour into a mold and chill until firm. Unmold on lettuce leaves. In a bowl, mix food coloring and cream cheese, then spread on salad to trim it. Serves 6.
Wash head of cauliflower. Mix rest of ingredients and pour over cauliflower,	which has been put in large baking dish. Bake until bubbly and done at 350°.
Place chicken breasts in a 9 x 12 x 2-inch baking dish. Mix remaining ingredients together and pour over chicken. Bake 1 1/2 hours in a 350° oven. Good served with wild/long grain rice. Serves 6.
Mix sugar, cocoa, milk and oleo in large pan. Bring to a boil and boil 1 1/2 to 2 minutes. Set aside peanut butter and vanilla. Mix thoroughly. Add oatmeal. Stir well. Drop on wax paper. Makes 50 large cookies.
Prebake pie shell. Blend orange juice with cornstarch; add sugar and lemon juice. Heat slowly in a saucepan, stirring constantly until clear and thickened. Place sliced papayas in pie shell and pour juice mixture over. Cool to room temperature and then chill. Serve ringed with whipped cream and sprinkled with chopped nuts.
Mix well and use about two teaspoons per cup of boiling water. Try it, you'll like it!
Cut eggplant in halves; wash with vinegar and water. Put to boil in hot salted water until tender. Remove from water and drain. Put into skillet onions, tomatoes, garlic and shortening. Cover for a few minutes on a low flame. Add bread crumbs and cook dry. Remove the pulp of the eggplant and add to the mixture. Add ground meat and seasoning. Return to fire and cook some more. Allow to cool before adding egg. Fill shells with mixture. Dust with bread crumbs; fry or bake.
Lightly spread butter on one tortilla. Add grated cheese to cover tortilla. Sprinkle on tomatoes, green onions and jalapeno peppers evenly. Cover with another tortilla and press edges together. Place on plate, cover with a paper towel and microwave for 1 minute on high. Remove paper towel, cut across, like a pizza. Separate pieces. Serve warm with a scoop of salsa, guacamole and sour cream on a bed of lettuce.
In a large bowl, mix pudding and milk. In another large bowl, whip the cream cheese, Cool Whip and sugar until well blended. Combine the two mixtures and layer with cookie crumbs in a clay or plastic flowerpot, ending with crumbs to give the appearance of dirt. Wrap the stem of a cut or artificial flower in foil and place in the center of the pot. For added fun, partially bury a few gummy worms in the dirt. Refrigerate sans flower, until serving time.
Melt oleo and chocolate chips in microwave. Add peanut butter; mix well. Stir in cereal; mix until well coated. Pour mixture into a big paper bag. Pour in the powdered sugar and shake well. Makes a large batch!
Mix all ingredients together and mix well. Pour into baking pan and bake until done. (Mixture will be thin.) There is no temperature setting. This was made by my Grandmother, Georgia Berry, on a wood stove.
Stir dry ingredients together and store in a 3 pound coffee can. Put 1/3 cup mix in cup. Add hot water and stir.
Cream together shortening and sugar until fluffy. Beat eggs in thoroughly. Sift together Softasilk, baking powder and salt. Stir in alternately with milk and vanilla. Pour into greased and floured 9-inch cake pans or oblong 13 x 9-inch pan. Bake at 350° for 30 to 35 minutes (35 to 40 minutes in oblong pan).
Cut one ice cream sandwich in half. Place one whole and 1 half sandwich along short side of an ungreased 9 x 13-inch pan. Arrange 8 sandwiches in opposite direction in the pan. Spread half of the whipped topping over sandwiches. Swirl caramel syrup generously across the top. Drizzle the chocolate syrup across the top. Sprinkle with chopped nuts. Repeat layers. Cover and freeze. Can be kept in freezer up to 2 months. Remove from freezer 20 minutes before serving. Cut in squares.
Toast pecans in 1/4 cup butter at 350° for 20 to 25 minutes. Sift flour with baking powder and salt. Cream butter and sugar. Add eggs, one at a time, blending well. Add dry ingredients, alternating with milk. Stir in vanilla and 1 1/3 cups pecans. Bake in 3 (8 or 9-inch) pans at 350° for 25 to 30 minutes.
Cook chicken in small amount of oil until done. Mix butter and hot sauce. Dip chicken in hot sauce and reheat until hot. Serve.
Peel, slice lengthwise and scoop out pulp. Cut into 2 1/2 x 1/2-inch strips. Combine milk and egg, mix well. Set aside. Combine biscuit mix, bread crumbs and salt. Dip cucumber in milk mixture then bread crumb mixture. Fry in hot oil until golden brown. Drain on paper towels. Yields 4 servings.
Mix together dry mustard, salt, pepper and flour. Pound as much of this mixture into meat as you can.
Mix all ingredients together. Fold in nuts and raisins last. Bake 1 hour and 10 minutes at 350° (test with a toothpick) in a 10-inch tube pan or bake in 3 small loaf pans (about 40 minutes).
Mix with buttermilk. Have mixture stiff and drop into hot grease from teaspoon.
Place chicken in water; bring to boil; skim. Add all vegetables and seasonings. Cook slowly for an hour or until chicken is done. Strain before serving.
Mix together, put in a greased casserole and bake at 350° for 30 minutes.
Cream butter or margarine with cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour, vanilla or lemon extract and salt; mix well. Grease and flour a tube or Bundt pan, pour cake mix out into pan. Bake at 325° for 1 1/2 hours. Let set in pan for 10 minutes before removing.
Soften cream cheese; add brown sugar and vanilla. Top with chopped peanuts. Serve with sliced apples.
Put Minute rice on the bottom of covered casserole bowl. Lay chicken breast on top of rice. Sprinkle onion soup on top of that. Spoon cream soup on top of that. Pour 2 cans of water over all of it. Cover and bake at 350° for 1 1/2 hours.
Mix all ingredients and put in ungreased muffin pan. Bake at 350° for 20 minutes or until brown.
Cut ribs into 3 to 4 rib pieces. Place into foil-lined jelly roll pan well apart and roast at 400° for 20 minutes. Drain off fat. Arrange ribs in a 13 x 9-inch pan.
Combine in order given in a large casserole (with lid) or a Dutch oven. Stir. Cover and bake at 250° about 5 hours. Serve with rice, French bread and salad.
In a gallon pot, bring chicken broth, broccoli, carrot, celery, onion and parsley to a boil. Simmer until thoroughly heated, about 1/2 hour. While mixture is simmering, mix cornstarch with water, then add along with half and half and Velveeta. Cook until thickened.
Mix all items in large mixing bowl. Shape into balls; brown. Just before sauce is done, drop in meat balls. Practice makes perfect.
Mix sauce and 1 cup of hot water with mixer until smooth. In another bowl, dissolve jello and 1 cup of hot water. Add pecans and cranberry mixture.
Whip cream and add milk slow. Mix well. Put mints between wax paper and crush. Stir crumbs into cream and pour into tray in freezer. When nearly frozen, remove and stir once more.
Sprinkle evenly over batter in baking cups. Bake 20 to 22 minutes or until deep golden brown. Serve warm. Makes 1 dozen.
Cook carrots in boiling water to cover in a medium saucepan until tender. Drain and cool. Add sliced onions and peppers. Combine soup and remaining ingredients. Pour over carrot mixture. Cover and refrigerate at least 12 hours. Exchanges: 1 bread/starch. Serving Size: 3/4 cup.
Combine juices with ice and chill. Pour into punch bowl over block of ice; add ginger ale. Garnish glasses with mint sprig. (May add orange sherbet scoops.)
In a 3-quart oblong baking dish, combine soup, milk, thyme and pepper. Stir in veggies and chicken. Bake at 400° for 15 minutes or until mixture begins to bubble. Cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown. Makes 5 servings.
Sift flour once; measure and add baking powder and salt and sift again. Cream butter and sugar gradually and cream together. Add egg and beat. Add flour alternately with milk in small amounts, beating after each addition until smooth. This makes a stiff batter. Fold in berries. Turn into a greased 9 x 13 x 2-inch pan, spreading evenly. Bake in moderate oven at 350° for 45 minutes.
Sprinkle steak on both sides with garlic powder. Prick with fork. Place in shallow pan. Combine remaining ingredients and pour over steak. Cover and marinate 8 hours in refrigerator, turning occasionally. Remove steak and grill over coals for 7 to 9 minutes on each side. Slice across grain, 12 to 14 slices.
Heat process cheese spread and sour cream in saucepan over low heat; stir until process cheese is melted. Add chicken and chilies; heat thoroughly. Layer half of chips and chicken mixture on platter; repeat layers. Top with lettuce and tomato. Garnish with additional sour cream if desired. Makes 4 to 6 servings.
Cream peanut butter and shortening. Add egg, sugar, brown sugar, vanilla, milk, salt, soda and flour. Roll in balls and roll in sugar. Bake 8 minutes at 350°. Add stars. Bake 2 to 5 more minutes.
Toss the buttermilk biscuits with a mixture of 3/4 cup sugar and 1 teaspoon cinnamon. Bring the remaining margarine, sugar and cinnamon to a boil. Arrange biscuits in a Bundt or angel food cake pan. Pour hot mixture over all. Bake at 350° for 45 minutes.
Mix pudding in Cool Whip. Add pineapple, marshmallows and nuts. Mix thoroughly.
Mix first three ingredients in casserole dish. Sprinkle corn flakes over top and spray with butter. Bake for 1 hour at 375 degrees.
Beat eggs; add vinegar and water. Blend sugar and cornstarch. Add to eggs, vinegar and water. Add browned bacon. Cook, stirring constantly, until thickened. Pour over cleaned endive. Can also be used over lettuce.
Combine thawed and drained vegetables, soup, 1/2 cup cheese, sour cream and 1/2 can of onions. Pour into 1-quart casserole.
Grease sides of 13 x 9-inch (glass) pan; melt margarine in bottom. Crumble brown sugar over top margarine. Arrange pineapple slices on top. Prepare cake mix as directed and pour over top. Bake at 325° for 50 minutes. Cool for 5 minutes and turn upside down.
Rinse and drain peas. In a large pot add boiling water, seasoning, celery, onion, ham, carrots and peas. Bring to a boil; reduce heat to simmer. Cover and cook slowly for 2 hours, stirring occasionally to keep from sticking to pot. After you turn off, let set for about half hour and add milk. Start with 1 cup and add more if consistency is not smooth.
Mix together flour, shortening, salt and water. Roll out on floured surface real thin. Roll up like jelly roll. Cut into noodles. Leave out to dry while you cook your broth. Drop noodles into broth and cook with meat.
Combine all ingredients. Let sit at least 1 hour for juices to combine. Serve as a sauce for tacos, tostadas, steak or use as a dip with corn chips.
Cream butter and cheese; add salt, pepper, garlic powder, sugar and flour to creamed mixture. Roll dough into small balls and flatten. Bake at 275° for 20 to 25 minutes. Cool thoroughly. Store in airtight container. Keeps for weeks in freezer or refrigerator.
In saucepan, mix 1 cup blueberries, sugar, water and cornstarch. Boil 1 minute; add lemon juice and cool. Stir in remaining 3 cups blueberries. Pour into baked pie crust.
Cream butter and cream cheese; add sugar. Beat well. Add eggs, one at a time, beating well. Add flour and vanilla. Pour into greased and floured tube pan. Bake in a 300° oven for 1 1/2 hours.
Break egg over apples. Stir with a fork. Add remaining ingredients. Sprinkle with cinnamon and sugar. Bake at 350° for 40 minutes.
Cream the margarine, shortening and sugar until light and fluffy. Add egg yolks; mix well. Sift flour and soda together and add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Pour into three 9-inch greased and floured cake pans. Bake at 350° for 30 to 35 minutes or until done.
Heat oven to 350°. Clean ducks; wash and pat dry. Stir together salt, 1/2 teaspoon pepper and 1/4 teaspoon rosemary leaves. Sprinkle in cavity and on outside of each duck.
In a very large bowl, sift together the flour, baking powder, sugar and salt. Use a pastry blender or two knives or your fingertips to cut in the shortening, one cup at a time, until the mix looks like coarse meal. Put in a covered container or plastic bag; store at room temperature for about 3 months.
Mix and refrigerate several hours: cranberries, pineapple and marshmallows. Then add: sugar, nuts and Cool Whip.	Keep refrigerated.
Make open-faced sandwich with bread, cheese, meat, tomato, bacon and lettuce. Combine remaining ingredients and add pickle juice to thin if needed. Use as topping for sandwich. Makes enough dressing for 6 servings.
Cream oil and sugar; add eggs, one at a time, beating well. Sift dry ingredients and spices together. Add sugar mixture. Add remaining ingredients and fold together. Bake in well-greased pan at 325° for 1 hour and 15 minutes. Cool 20 minutes before removing from pan.
Core cabbage; wash and cut coarsely. Fry bacon in large skillet until crisp. Add cabbage and stir-fry until it wilts. Add onion and keep cooking, stirring well. Add a little water and cover. Lower heat and continue cooking until cabbage is done.
Preheat oven to 375°. In small bowl, combine flour, baking soda and salt; set aside. In large bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Beat in eggs. Gradually beat in flour mixture. Stir in Nestle semi-sweet morsels.
Mix dry ingredients well and cut in shortening until crumbly. Store in airtight container.
Combine sugar and syrup. Bring to a boil. Remove from heat. Add peanut butter. Pour over cereal. Mix; press into buttered 9 x 13-inch pan. Melt chocolate chips and spread over the top. Let cool. Cut into bars.
Mix sugar and cocoa. Add whipping cream and vanilla. Cut butter in chunks and mix well. Cook over medium heat until mixture reaches soft ball stage on candy thermometer.
Cream butter and sugar well. Beat in yolks, one at a time. Stir in flavoring. Sift together flour and soda. Add to creamed mixture alternately with sour cream. Add pecans and fold in stiffly beaten egg whites. Pour into greased and floured 10-inch tube pan. Bake 1 1/2 hours at 300° or until done. Let cool in pan 10 minutes before removing.