HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain clams; reserve liquid. Add enough water to liquid to measure 2 cups. In large saucepan, cook pork or bacon until crisp. Remove and set aside. Add reserved clam liquid, potatoes and onion to drippings in pan. Cover and cook for 15 minutes, until potatoes are tender. Stir in clams, 2 cups milk and the cream. Combine remaining milk and flour; stir into chowder. Cook and stir until thickened and bubbly. Add Worcestershire sauce, 3/4 teaspoon salt and dash of pepper. Sprinkle salt pork or bacon on top.
Cook green beans and onion. Drain. Mix Hollandaise Sauce according to package directions. Put beans and onion into casserole. Gently stir in sauce to cover beans. Serve warm.
Mix bread crumbs, garlic, parsley, salt and pepper. Dip chicken pieces into mixture. When coated, lay it in a pan sprayed with Pam. Sprinkle a little oil over each piece. Bake at 350° for 2 hours.
Preheat oven to 400°. Pat each biscuit on greased cookie sheet. Mix tomato sauce and oregano. Spoon sauce on each biscuit. Sprinkle onions and cheese over tomato sauce. Bake 15 minutes or until crust is lightly brown.
Combine all ingredients in blender container. Cover and blend at high speed until pineapple is finely crushed. While blender is running, add 6 ice cubes one at a time. Trim glasses with lime wedges. Serves 4.
Cover zucchini, peppers, onions and salt with cold water and let set for 3 hours. Drain and add remaining ingredients. Mix and boil 5 minutes. Seal in sterile jars.
Heat oven to 350°. Mix with fork until crumbly and press firmly and evenly in bottom of ungreased 13 x 9 x 2-inch pan. Bake until set, 15 to 20 minutes.
Mix flour, sugar, baking powder and salt into bowl. Cut in shortening thoroughly. Stir in enough buttermilk to make a soft, fluffy dough. Form dough into a ball on floured board. Knead several times (do not overknead, just until smooth). Roll out 3/4 to 1/2-inch thick. Cut with biscuit cutter or glass. Bake 10 minutes at 500°. Yields about 1 1/2 dozen biscuits, depending on how large you make them.
Beat cottage cheese at high speed until smooth. Add sour cream, sugar and vanilla. Pour into 8 paper cupcake size liners. Freeze until firm, at least 2 hours. To serve, remove from liners; turn onto serving dishes. Let stand for ten minutes. Top as desired. You may use chocolate sauce, strawberries, blueberries or cherries.
Brown hamburger and onion and drain. Add pork and beans, sugar, tomato sauce and margarine. Stir and simmer about 20 minutes. Salt and pepper to taste.
Mix bananas and eggs in a large bowl; stir in flour, sugar, salt and soda. Place batter in loaf pan and bake at 350° for 1 hour. Best if served warm and topped with cream cheese.
Cream mixture until fluffy. Add 1 teaspoon vanilla. Sift 4 cups flour plus 2 tablespoons flour, 1 teaspoon salt, 1 teaspoon soda and 1 teaspoon cream of tartar. Chill several hours and roll into balls teaspoon size. Flatten with a glass. Sprinkle each cookie with granulated sugar. Bake at 375° for 8 to 10 minutes.
Dissolve gelatin in boiling water. Set aside to cool. Stir in pie filling and lemon juice. Chill 4 to 5 hours or overnight to set. Top with combined 1/2 cup dairy sour cream and 1 tablespoon sugar.
Crumble and cook sausage; drain. Beat eggs with milk. Grease pan and place rolls in pan sealing edges together, creating a "pizza" crust. On the crust (which is uncooked) place the rest of the ingredients in the following order: cooked sausage, hash browns, cheese, eggs (beaten and raw), Parmesan cheese. Bake at 375° for 25 minutes.
Simmer onion and celery in butter for 5 minutes. Add corn, green beans and parsley. Cook over low heat, stirring constantly, for 5 minutes. Add flour and seasonings. Blend in evaporated milk. Cook slowly for 4 minutes. Add eggs and mix well. Pour into shallow baking dish. Mix crumbs, butter and cheese. Sprinkle on top and bake at 350° for 15 minutes.
Melt oleo and stir into the stuffing mix. Mix remaining ingredients. Spread 1/2 the stuffing mix in bottom of casserole dish. Pour remaining mixture of ingredients over and top with remaining stuffing mix. Bake at 325° for 30 minutes.
Combine first 3 ingredients in a heavy saucepan; bring to a boil. Cover; reduce heat and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed. Set aside. Bring 1/4 cup water to a boil in a saucepan. Add peas. Cover; reduce heat and simmer 5 minutes or until tender. Drain; set aside.
Heat oven to 350°. Melt butter in 13 x 9-inch pan. In saucepan, heat sugar and water until sugar melts. Cut shortening into flour. Add milk and stir with fork until dough leaves side of bowl. Roll out and knead until smooth.
Melt margarine, then add all other ingredients, except flour. Add flour last. Bake in cake pans at 350° to 400° until done. When cooled, put through 1/4-inch Grape-Nuts screen. Spread on cookie sheets and toast in slow oven until lightly browned and crisp.
Mash potatoes with butter and sugar. Add eggs, one at a time. Whip or beat well. Add spices and flavoring (vanilla first). Bake in no crust dish until firm and brown on top at 400°.
Brown hamburger with onion and pepper. Drain. Put all the beans in crock-pot with barbecue sauce. Cook on high until bubbly. Add hamburger mixture. Turn on low and cook for at least 2 hours. Do not stir until ready to serve.
Combine first five ingredients in a mixing bowl and shape into a ball. Roll cheese ball in nuts. Serve with your favorite crackers.
Mix all ingredients together and bake at 350° for 30 to 45 minutes.
Brown onions in butter. Add potatoes and torn bread. Pour beaten egg over mixture. Toss with spoon over medium heat until egg is completely cooked.
Pour boiling water over oats. Let stand for 20 minutes. Cream white sugar, brown sugar, butter and eggs. Stir in flour. Add vanilla and bake. Bake at 350° for 30 to 60 minutes.
Dissolve lemon and orange gelatin separately in 1 cup of the boiling water each. Add 1/2 cup cold water to each. Pour each into separate 9 x 5-inch loaf pan; refrigerate until firm. Cut into 1-inch cubes. Layer 1/2 each of the gelatin cubes, marshmallows, strawberries and whipped topping in 2-quart serving bowl; repeat layers. Refrigerate. Garnish with additional marshmallows.
Combine butterscotch chips and peanut butter in large saucepan. Stir over low heat until smooth. Remove from heat. Add Rice Krispies. Stir until well coated. Press mixture evenly into buttered 13 x 9-inch pan. Chill until firm. Cut into 2-inch squares.
Heat oil in a large skillet over medium heat. Add sugar; cook, stirring constantly, until mixture turns a light caramel color, about 10 minutes (some sugar may harden). Add onion, sauerkraut and salt; cook over medium heat for 15 minutes, stirring frequently. Add vinegar and caraway seed; simmer for 30 minutes. Use immediately or cover and refrigerate up to 3 weeks. Heat grill.
In large mixing bowl, make pudding according to package, except use only 3 1/2 cups milk. In another bowl, combine cream cheese, butter and confectioners sugar. Mix thoroughly and add to pudding mixture. Mix completely, then add Cool Whip by hand. Crush cookies (I use my Salad Shooter). Cookies will look like potting soil. Start with a layer of cookies, layer of pudding and cookies, ending with cookies on top. Make a couple of days ahead of time.
Preheat oven to 350°. Grease and flour two 8 x 4-inch loaf pans. Stir and toss together the flour, salt and soda. Set aside. In a large bowl, mix the shortening, sugar, mashed bananas, eggs and walnuts. Add the flour mixture and stir just until blended. Pour into the prepared pans. Bake for 65 to 70 minutes or until toothpick inserted into the center of bread comes out clean. Remove and allow to cool in the pans for about 5 minutes. Turn onto wire racks to cool completely. Makes 2 loaves.
Mix together; boil for 1 minute. Stir constantly. Let cool. Keep in airtight container.
Cut bread in 1/2-inch cubes. In skillet, cook bread in butter with basil until golden. Remove and wipe skillet clean.
Grease with butter an 11 3/4 x 7 1/2 x 3/4-inch baking dish. Mix pudding ingredients in order listed. Put in baking dish. Bake at 350° for 40 to 45 minutes. Remove and cool at room temperature. Serve with Cool Whip.
Preheat oven to 350°. Spray 2-quart casserole with vegetable spray. Set aside.
Beat together 5 full minutes. Bake in tube pan or Bundt pan at 350° for 40 minutes.
Preheat oven to 400°. Line a large baking sheet with aluminum foil. Lightly butter both sides of bread, using 4 tablespoons of oleo; arrange on prepared baking sheet. Bake 5 minutes, turning once, or until lightly browned on both sides. Remove from oven and set aside. Use damp paper towels to wipe mushrooms, being sure to remove all dirt and sand. Pat dry with paper towels. Gently twist each mushroom stem to remove. In a large bowl, toss mushroom caps in fresh lemon juice; drain. Discard remaining juice. Place 2 tablespoons melted oleo in bowl; add mushroom caps and toss again. Place one cap stem side up on each slice of toasted bread on baking sheet. In a small bowl, beat egg with a fork; stir in cheese. Spoon cheese mixture into mushroom caps, dividing equally. (At this point, mushroom caps can be covered lightly with plastic wrap and refrigerated for up to 1 hour before you broil and serve them.) Broil mushroom caps about 8 to 10 inches from heat source for 5 to 6 minutes or until golden brown. Remove from broiler; use tongs to place on serving platter. Place a walnut piece on top of each stuffed mushroom.
Combine the ingredients, mix well and spoon into greased muffin tin. Bake in preheated oven at 400 degrees for about 12 minutes or until lightly browned. Makes 6 large rolls. Recipe may be doubled or tripled for more.
Melt butter and marshmallows. Mix popcorn with marshmallow and butter mixture, add extras. Press tightly into greased angel food pan. Cool before serving.
Combine graham cracker crumbs and melted butter. Press into 9 x 13-inch pan. Combine powdered sugar, soft butter, vanilla and eggs. Beat for 2 minutes. Pour over prepared crust. Top filling with sliced bananas, then sliced strawberries and lastly pineapple. Frost with whipped cream and top with crushed nuts. Refrigerate at least 12 hours. Serve with chocolate sauce and cherry if desired.
Bake potatoes. Meanwhile, saute turkey until cooked through. Add onion, pepper, Worcestershire, garlic, peppers and salt. Saute 3 to 5 minutes until onion is translucent. Remove from heat. Cut tops off potatoes and scoop out cooked potatoes, reserving shells. Combine potatoes with milk and sour cream. Whip until smooth. Spoon 1/4 of turkey mixture into each potato shell. Top with whipped potatoes; sprinkle with bacon and paprika. Bake at 400° for 15 to 20 minutes or until hot and lightly browned.
Trim ends of zucchini.	Cook covered in boiling salted water for about 10 minutes. Drain. Cut in half lengthwise. Scoop out center of each and chop. Combine chopped zucchini, bread crumbs, onion, tomato, seasonings and margarine. Toss lightly. Fill each shell, place in shallow baking dish and bake at 350 degrees for 30 minutes
Place the gelatin in a medium bowl. Pour boiling water over it, and stir until dissolved. Add the cold water and stir in. Add the crushed pineapple (juice included) and stir in. All the gelatin to chill slightly, then stir in remaining ingredients. Place mixture in serving bowl and allow to chill until set. Serves 6.
Stir together the cornmeal, flour, sugar, baking powder, salt and cinnamon. Blend the egg, applesauce and oil together and add to the dry ingredients. Blend just until moistened. Pour into a greased 8-inch baking pan and bake at 350° for 20 to 25 minutes. Serves 9.
Mix raisins and dry ingredients together. Add eggs, margarine and buttermilk. Mix well. Put in a loaf pan. Cut a cross on top. Bake at 350° for 45 to 50 minutes (until done). Check with a knife by stabbing the center and knife comes out clean.
Mix the cream cheese, dressing, garlic powder and onions. Spread on tortillas. Spread equal amounts of the chiles, pimentos and olives on cheese. Roll tortillas tightly; wrap in plastic wrap. Chill at least 3 hours. Slice rolls into 1-inch pieces. Enjoy!!
Mix flour with salt and pepper. Dredge veal and brown in butter, olive oil and garlic. Add chicken stock and sherry. Cover and simmer 20 minutes or until veal is tender. Add parsley, thyme and marjoram 10 minutes before cooking time is up. Mushrooms may be added. Serve with rice.
Brown chops. Mix rest of ingredients. Place in 8 x 10-inch casserole. Top with pork chops. Bake at 350° for 1 hour and 20 minutes.
Bone salmon and mix all until smooth and creamy. If dry, add juice from salmon. Mold into small croquettes. Roll in sifted meal and drop in deep boiling fat. Fry few at a time until done. Serve with Tartar Sauce.
Grate the cheese. Melt in saucepan the cheeses and chili (no beans). Can be put in crock-pot on low heat to keep warm. Stir occasionally. Serve with king size corn chips.
Mix flour and sugar. Beat egg yolks and milk together. Add egg mixture to flour and sugar mixture. Add butter and pineapple; cook in double boiler until thick. Pour into baked pie shell. Beat egg whites until stiff; put on top of pie and brown.
Mix all ingredients in a large mixing bowl, including the juice from the pineapple. Put into cake pan. Chill 2 hours. Top with miniature marshmallows.
Microwave first 2 ingredients until cheese is melted. Add green onions, green peppers and green chilies. Fold in hamburger.
Melt chocolate and margarine in saucepan. Remove from stove. Add rest of ingredients; stir until well blended. Pour into 9 x 13-inch baking pan that has been greased and floured. Bake for 30 minutes at 350°. Cut into squares.
Mix all ingredients except chips and press into a 13 x 9-inch pan. Melt chips in microwave and then spread on top of mixture. Refrigerate for about 25 minutes and then cut into squares.
Blend the cream cheese and sour cream until smooth. Add the remaining ingredients, but save some of the shredded cheeses as topping. Mix well! Pour into 12 x 8 x 2-inch pan. Bake at 325° for 15 to 20 minutes.
Mix ingredients together. Then, mix in an additional 6 to 10 cups flour. Add extra water as needed. Knead until stiff. Coat lightly with oil; allow to rise until doubled. Form into 4 long rolls with hands and place on oiled pans, which have been sprinkled with corn meal. Allow to rise and then slit tops with serrated knife. Brush with melted butter or olive oil. Bake at 350° for 40 minutes.
Stew and bone chicken (saving 1 1/2 cups broth). Cook vegetables in broth until soft. Mix vegetables, spaghetti and soup together. Bake 30 minutes at 325°. Pour on grated cheese and melt in oven. If you use Velveeta, stir into spaghetti mixture and heat.
Cook spinach according to package directions. Drain slightly. Add butter, cheese and egg. Stir until well-mixed and egg is cooked. Serves six.
Prepare cake mix as directed on package, baking in 9 x 13-inch pan. Cool 15 minutes, then poke holes down through cake with a large fork.
In a saucepan, melt butter over medium heat. Stir in corn syrup and cocoa; bring to a boil. Remove from heat; stir in vanilla, 2 cups confectioners sugar and milk powder (mixture will be stiff). Turn out onto a surface lightly dusted with confectioners sugar. Knead in remaining confectioners sugar; knead 3 to 4 minutes longer or until stiff. Divide into 4 pieces and roll each into an 18-inch rope. Cut into 3/4-inch pieces. Wrap each candy in cellophane or waxed paper. Store in refrigerator. Yield: 8 dozen.
Bake potatoes for 1 hour (or longer) at 400° until soft. Allow them to cool to the touch. Cut potatoes in half lengthwise and carefully remove pulp, leaving a thin shell. Place pulp in large bowl. Saute green onions in 1/4 cup butter until soft, then add to bowl with the light cream, sour cream, salt, pepper and shredded cheese. Beat until smooth. Place stuffing in shells and sprinkle the paprika and remaining butter. Place in a 13 x 9-inch baking pan and bake another 20 minutes or until heated through. Potatoes may be stuffed ahead of time and refrigerated or frozen. Reheat until heated through.
Mix the first 3 ingredients together. Press into a jelly roll pan. Bake for 10 to 12 minutes at 350°. Melt the next 4 ingredients together. Boil for 2 minutes. Onto warm, baked mixture, pat 2 to 3 cups of cut up nuts (mixed is best). Spread boiled mixture over the entire mixture. Bake for 10 to 12 minutes at 350°. Do not overbake. Loosen edges when warm, then cool and cut into squares.
Combine cookie crumbs and margarine; press onto bottom and sides of 9-inch spring-form pan. Soften gelatin in water. Stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and milk, mixing until blended. Chill until mixture is thickened but not set. Fold in whipped cream. Reserve 1 1/2 cups cream cheese mixture; pour remaining cream cheese mixture over crust. Top with cookies and reserved cream cheese mixture. Chill until firm.
Cream together the butter and Crisco. Add sugar, 1 cup at a time, beating well. Add eggs, one at a time, beating until yellow has disappeared. Next, add flour, 1 cup at a time, alternating with milk. Last, add vanilla and lemon extracts. Pour into greased and floured tube pan. Bake in preheated oven at 325° for 1 hour and 15 minutes. Cool in pan for 10 minutes, then on wire rack.
In a large pot, brown meat and chopped onion in olive oil. Add tomato sauce and wine. I don't measure the spices, just sprinkle over entire top of sauce. Add garlic powder, pepper, basil, parsley and oregano to taste. Add bay leaves, Worcestershire sauce and mushrooms. Bring to a boil, turn down heat and simmer covered for 3 hours.
Cook links in a can of beer to which has been added red hot sauce. Cook until liquid is about gone.
Spray a skillet with nonstick cooking spray. Add bell peppers and onion; saute until onion in translucent. Add tomato and basil and mix well. Saute another minute. Remove from pan and keep warm.
Peel, boil and slice potatoes. Peel and slice onions. Mix soup and sour cream. Melt butter in large baking dish. Layer potatoes, onions and soup mix and cheese. Be sure to top with cheese. Bake at 400° until golden brown.
Preheat oven to 350°. Grease or spray with vegetable Pam spray, 9 x 13-inch pan. Spread pineapple with juice on bottom of pan. Top with cherry pie filling.
Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry onion soup mix, water and mushroom soup. Cover and cook on low 6 to 8 hours. Good with mashed potatoes.
Combine ingredients in a large mixing bowl. Mix well with your hand. Fill a cracker box lined with foil and refrigerate for about 2 weeks. Tear cracker box away from filling and you have a nicely shaped fruit cake.
Cook the noodle macaroni until tender. Mix together the macaroni, tuna, bell pepper, hard-boiled eggs, celery, cucumber and green olives in large bowl. Add mayonnaise to taste. Sprinkle top with paprika.
Melt baking chocolate and paraffin. Cool slightly. Spread peanut butter on crackers. Dip in chocolate, peanut butter side first, then, turn over and dip again. Drain and place on waxed paper to set. Makes about 35.
Chop shallots into fine pieces. Drain pineapple well. Mix all together. Can form into a ball or put in dish as a spread.
Marinate sun dried tomatoes, artichoke hearts, black olives in juice of 1 lemon and olive oil for 3-4 hours. Cook and drain angel hair pasta and toss marinade and veggies into pasta. Sprinkle with fresh tomato, onions, parsley and parmesan cheese.
Cook noodles in saltwater. Cook hamburger meat with onion; drain off all grease. Drain noodles. Put layer of noodles on bottom of large casserole dish, then put dots of cream cheese over noodles, then layer half the ground beef, then half the spaghetti sauce, then half the Cheddar cheese. Sprinkle garlic salt and Italian seasoning to taste. Then repeat all layers. Top with Mozzarella cheese and seasonings. Cover with aluminum foil and bake at 350° about 30 to 40 minutes.
Line a 9-inch pie plate with pastry and chill. Preheat oven to 400°. Cream together butter, sugar, flour and vanilla. Mix well. Beat in eggs, one at a time. Stir in Kahlua, corn syrup, milk and pecans. Mix well. Pour into pie crust. Bake for 10 minutes, then reduce heat to 325° and bake until firm (about 40 minutes). Chill.
Cook squash dry, adding salt, pepper and diced onion during last five minutes. Put mixture in refrigerator until cold. Add egg and Ritz crackers; roll in small balls. Roll these into cornmeal and fry in hot oil until golden brown.
Cream butter and sugar in small bowl. Blend in honey and vanilla. Add eggs, 1 at a time; beat well after each. Combine flour, cocoa and salt. Gradually add to cream mixture. Stir in nuts. Bake at 350° for 30 minutes.
Mix them up for 12 minutes. Preheat the oven for 2 minutes and then put them in the oven for 5 minutes. Set the oven for 150°. Serve warm or cold.
Cream the shortening and sugar. Add eggs and vanilla. Sift flour, baking powder and salt together. Blend into creamed mixture. Roll out small amount on floured board. Cut out with cookie cutters. Bake at 350° until light brown. Do not overbake.
Melt butter and chocolate. Add sugar, eggs, vanilla and almond. Stir flour into mixture just until combined. Spread in 9 x 13 baking pan. Drop jam into mixture by teaspoonful and run knife through. Bake 35 minutes at 350°.
Mix together first 3 ingredients and let stand in ice cubes 3 hours; drain. Combine alum, sugar, vinegar, celery salt and turmeric; do not heat. Add to cucumbers and onions. Can be frozen.
Sift dry ingredients; blend all ingredients until thoroughly mixed. Pour into greased 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for metal pan or 325° for glass pan for 1 hour. Remove from pan; cool on rack.
Mix sugar and shortening. Add eggs, vanilla and water. Then add flour, baking soda and salt, mixing well. Add oatmeal and chocolate chips. Drop on cookie sheet and bake at 375° until done.
Mix sugar and coconut. Add unbeaten eggs, salt and margarine to coconut mixture and mix. Bake in moderate oven at 325° in greased 8-inch square Pyrex, which has been placed in a pan of hot water. Bake until set and golden brown.
Beat eggs with flour. Add spinach, cottage cheese, Cheddar cheese, butter, nutmeg, salt and pepper. Pour into a 1 1/2-quart greased casserole dish. Bake at 350° for 55 to 60 minutes or until set.
Mix all, except cabbage leaves. Roll mixture into softened cabbage leaves. (Soak leaves 2 to 5 minutes in boiling water.) Fasten with toothpicks. Wrap in foil and cook over coals until tender, about one hour.
Mix and pour into a 13 1/2 x 11-inch greased sheet cake pan. Bake at 350° for 45 minutes. Cut into delicious chewy bars.
Bake cake in square 9 x 12-inch pan. When done, poke holes all around cake. Then pour condensed milk all over cake. Spread can of coconut on top of cake, then pineapple. Let cool for about 2 hours and top with Cool Whip.
Mix graham crackers and melted butter; press in 9 x 13-inch pan. Beat at high speed for 15 minutes the following: confectioners sugar, eggs and 2 sticks of butter. Pour over crust. Slice banana over mixture, cover bananas with pineapple, then strawberries. Cover with Cool Whip. Chill and serve.
In a Dutch oven, place celery, onion and carrot. Add 4 cups water and salt and pepper. Cook until partially done. Add diced potatoes (more water if needed) and bacon. Cover and cook until potatoes are done. Add 2 cans evaporated milk. Add potato flakes. Stir and simmer. Freezes real well.
Beat eggs slightly. Mix in the next 5 ingredients, then add the nuts. Pour into unbaked pie shell. Bake in a 400° oven for 15 minutes. Reduce temperature to 350°. Continue baking for 30 to 35 minutes. (Filling should be slightly less set in center than around edges.)
Trim fat from pork chops and score to prevent curling during baking; dip in milk; lay one side down on crushed corn flakes; place pork chops in foil lines pan with corn-flake side up. Sprinkle black pepper and any remaining crushed corn flakes over the pork chops. Bake 45 to 60 minutes at 375°, depending on thickness of pork chops.