HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown pork; mix cornstarch, soy sauce, brown sugar, ginger, vinegar and water. Pour over browned pork and let simmer for 30 minutes. Add pineapple, onion and green pepper. Cook for 5 minutes. Serve pork sauce over hot rice.
Put melted margarine in 2 1/2-quart casserole dish. Pour peaches over margarine. Combine flour, sugar and milk. Add to dish and stir slightly. Bake at 350° until brown and thick.
In large bowl, combine fruit cocktail, pears, cherries, apples, banana, walnuts and coconut. Fold in Marshmallow Creme. If too thick add some reserve fruit juice. Mix well; chill. Makes 8 to 10 servings.
Mix first 8 ingredients in order listed. Then sift and mix as much flour as you require to make a dough that can be molded by the hands into flat "planks" about 6-inches long and 3-inches wide, about 1/2-inch thick. Set on greased pans 2-inches apart so when they spread, they will not touch one another. Bake in slow oven and look at them often, as anything that contains molasses is apt to burn quickly.
Preheat oven to 375°. Toss butter with bread crumbs. Arrange 1/3 of crumbs on bottom of greased 1 1/2-quart casserole dish. Cover with half of apples and half of combined sugar, nutmeg and cinnamon. Cover with 1/3 of crumbs, rest of apples and rest of sugar mixture. Spoon on combined lemon juice and water. Top with rest of crumbs. Bake covered for 1/2 hour. Uncover, bake for 1/2 hour more or until apples are done.
Heat oven to 375°. Combine Crisco, sugar, water and vanilla. Beat on medium speed until blended. Beat eggs into mixture. Combine flour, cocoa, soda and salt. Mix into creamed mixture at low speed until just blended. Stir in chocolate chips by hand. Drop by spoonfuls of cookie sheet. Bake in oven for 7 to 9 minutes. Do not overbake. Makes about 3 dozen.
Cook onions and garlic in skillet for 5 minutes. Add ground chuck; cook, stirring occasionally until meat loses its red color. Add salt, pepper and tomatoes. Simmer covered for 30 minutes, then discard garlic. Add chile powder and water. Bread half of uncooked spaghetti into greased 2-quart casserole. Pour on half of sauce. Sprinkle with half of cheese. Repeat layers. Bake, covered, 35 minutes at 350°; uncover and bake 15 minutes longer.
Blend cream cheese, sour cream and taco seasoning in bottom of a rectangular baking pan. Spread salsa over. Spread tomatoes. Spread onion, then lettuce, then cheese. Chill. Serve as a dip with nacho chips. Great to take to a barbecue or party.
Mix all together. Mound on about 40 bite size cuts of a variety of breads and broil until puffed and browned (about 2 minutes).
In a large saucepan, combine first 5 ingredients. Heat until hot and bubbly. Separate biscuit dough into 10 biscuits. Cut each in half. Drop biscuit halves into hot chicken mixture. Sprinkle with parsley. Cook over medium heat, uncovered, for 10 minutes. Cover tightly and simmer 15 minutes longer. Serve immediately. Makes 5 to 6 servings.
Preheat oven to 350°. Combine all ingredients except pineapple and chicken. Place drummettes in single layer in a shallow baking dish. Pour barbecue mixture over chicken. Bake 30 minutes or until drummettes are not pink inside.
Chop the onion and saute it in the margarine until the onion is clear. Add the vinegar, lemon juice and the remains of half a squeezed lemon. Pour in the Worcestershire sauce and 2 or 3 drops of Tabasco. Sprinkle in the peppers and cumin to taste. (Start with very little, then add more as needed.) Simmer for about half an hour, then add more of the peppers, if necessary. Place the chicken on a hot grill and spoon or mop some sauce on each piece. Cook slowly, putting more sauce on the chicken each time it is turned. Remove cooked chicken from the grill and serve.
Crush wafers in plastic bag. Melt butter or margarine and combine with crumbs. Press evenly into 8-inch pie plate or the bottom of a 9-inch spring-form pan. Chill well before filling.
Toss banana slices in orange juice, drain; reserve juice. Layer the orange sections, bananas and strawberries. Cover and chill.
Beat eggs until light and foamy. Add oil and sugar and mix well by hand. Add zucchini and vanilla. Sift together dry ingredients and add to batter. Set oven at 350°. Bake 40 to 55 minutes.
Preheat oven to 425°. Cook noodles until tender; drain. Combine noodles, tuna, mayonnaise or salad dressing, celery, onion, pepper, pimento (if using) and salt. Blend soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into a buttered 2-quart casserole. Top with almonds, if desired. Bake, uncovered, for about 20 minutes.
Clean chicken parts thoroughly. Place in kettle with water and simmer one hour or more, adding more water if necessary. Add vegetables and simmer for another hour. Remove chicken parts and set aside. Allow broth to cool. Then remove fat. Strain through cheese cloth placed in a strainer. Discard vegetables. Remove skin and bones from cooked chicken. Separate meat into chunks.
Boil muscadines until soft; strain in colandar. Separate juice from pulp. Add 1 pound sugar to one pint of juice. Boil until it congeals when dropped in a cup of ice water. It takes about 30 minutes or more. Watch closely. May stir slightly. Pour in jars and seal.
Saute veal in 4 tablespoons of butter. Sprinkle with salt and pepper. Add garlic, onion and 2 tablespoons of the dill. Cook without browning for 5 minutes. Sprinkle with flour and nutmeg and add chicken broth and water. Bring to a boil. Cover and bake in oven for 1 hour at 375°. Scrape carrots and trim leeks. Split leeks down center and rinse well. Slice carrots and leeks lengthwise into very thin strips. Set aside. Heat 4 tablespoons of butter and cook leeks and carrots until wilted. Stir 1/2 vegetables into meat. Stir in cream and bring to a boil. Use remaining vegetables to garnish when served over noodles or rice.
Cook and drain hamburger and onion. Add remainder of ingredients. Drain beans to suit you.
Mix beef, bread, onion, baking powder, egg, 3 tablespoons catsup, 1/2 tomatoes, salt and pepper. Make into loaf and place 3 strips of bacon on top of loaf. Pour rest of tomatoes, rest of catsup and one can of water over loaf to make gravy. Bake at 400° for 45 minutes.
Mix melted margarine, sugar and vanilla thoroughly. Blend in flour, salt and nuts. Roll into small balls and bake in 400° oven until firm; don't let them get brown. Roll immediately in powdered sugar. Roll again.
Cream butter and sugar. Add water and vanilla. Mix well. Add flour and pecans. Roll into balls. Place on a tray and put in freezer for about 2 to 3 hours. Take out of freezer and place on ungreased cookie sheet. Cook for 20 to 24 minutes at 325°. Cool lightly. Dip in powdered sugar about 3 to 4 times each.
Melt butter in medium skillet on low heat. Stir in flour and garlic salt with wire whisk. Add liquid from clams. Continue to stir. Add seasonings. Add clams last. Simmer 10 minutes. Good over cooked, thin spaghetti. Yields 4 to 6 servings.
Preheat oven to 325°. Glass pans work best. Should be about 1 to 1 1/2-inches deep, any shape will do.
Put in microwave oven for 2 or 3 minutes. Stir twice while cooking. Very good served on ham.
Scald the milk and add sugar, oleo and salt.	Cool to lukewarm. Dissolve the yeast in warm water. Add to the milk mixture. Add the eggs and 2 cups of flour. Beat until smooth and add the rest of the flour, to make a soft dough. Place in a greased bowl, cover and let rise.	Punch the dough down and let rise again. Divide in 3 parts.	Roll each in a 12-inch circle and cut in 16 wedges. Brush with extra butter. Roll tightly from wide end to point. Bake at 375° for 12 minutes.
Line 9 x 5-inch loaf pan with foil, overlapping sides. Combine all ingredients except pine nuts in heavy 3-quart saucepan. Stir over medium to low heat until sugar dissolves, about 15 minutes. Brush down sugar crystals from sides of pan, using wet pastry brush. Increase heat to high and bring to boil. Reduce heat to medium-high and cook until candy thermometer registers 234°, stirring frequently, about 12 minutes. Pour mixture onto rimmed cookie sheet; do not scrape pan. Let mixture cool for 15 minutes. Scrape mixture into medium metal bowl using rubber spatula. Using electric mixer, beat until fudge is thick and creamy and no longer glossy, about 5 minutes. (To test fudge for proper consistency, mound fudge mixture on spoon and turn upside down. If mixture falls off spoon, beat fudge again and repeat test.) Mix in pine nuts and immediately transfer fudge to prepared pan. Cover with plastic and press to flatten fudge into even layer. Refrigerate until firm enough to cut, about 1 hour. Lift fudge from pan, using foil as aid. Fold foil sides down. Trim ends of fudge. Cut into pieces.
Preheat oven to 350°. Rinse chicken and pat dry. Heat oil in heavy skillet over medium-high heat. Add chicken pieces and brown them quickly. Remove chicken pieces to a casserole and add black pepper. Set aside.
Mix together first 6 ingredients. Add chicken. Thoroughly coat. Place chicken in baking pan and pour remaining sauce on. Cook, uncovered, for 1 1/2 hours in 350° oven for the first hour and 400° for the last half hour. Turn chicken after 45 minutes.
Mix flour, salt, pepper and rub into meat, both sides. Heat oil in heavy skillet or Dutch oven. Brown meat on all sides. Blend broth, water, BBQ sauce and chili powder. Pour over meat; cover and cook 1 hour. Add green peppers and olives. Simmer 1 - 1 1/2 hours longer. Great served over rice or with mashed potatoes.
Wash chicken and pat dry. Dip each piece in butter; roll in crumbs. Place skin side up in casserole. Sprinkle with salt and pepper. Pour remaining butter around chicken. Bake, uncovered, at 350° for 50 minutes. Serves 6.
Peel and quarter potatoes. Put in a container with a lid. Pour oil over potatoes; add soup mix. Put lid on and shake well until evenly coated. Lay potatoes in a pan or on a cookie sheet. Bake at 350° for 30 to 40 minutes or until done.
Combine all ingredients in a crock-pot and cook on high 4 to 6 hours.
Dredge one side of each bacon strip in cheese. Roll it, cheese side in, diagonally around a bread stick. Place on paper towel-lined platter. Microwave on High for 4 to 5 1/2 minutes or until bacon is cooked. Roll again in cheese.
In food processor, chop peaches coarsely. Add jam; process briefly. In shallow dish, beat eggs, milk and vanilla. Slice bread in 1/2-inch slices diagonally. Soak bread in egg mixture thoroughly.
Combine the first 6 ingredients and pour into 11 x 13-inch pan. Sprinkle dry cake mix over the top. Slice butter over the top of the cake mix. Bake at 350° for 35 to 40 minutes. Serve with whip cream.
Heat molasses to lukewarm; add brown sugar, vinegar and egg. Combine flour, baking soda, salt, cinnamon and ginger. Add to molasses mixture. Drop by heaping teaspoonful on cookie sheet, leaving room to spread. Bake in a moderate oven at 350° for 10 to 12 minutes.
Cream first 2 ingredients and add sugar. Beat until fluffy, approximately 10 minutes. Add eggs one at a time, beating after each one until the yellow disappears. Sift dry ingredients and add to egg mixture. Mix on low speed, scraping the sides of the bowl. Do not overbeat. Add extract and oil; stir until well blended. Pour mixture into a greased and floured tube cake pan. Place cake in a cold oven and bake it at 300° until golden brown and an inserted toothpick comes out clean (approximately 1 1/2 hours). Allow cake to settle and cool before removing from pan.
Use green or wax beans. Remove tips, stems and strings from beans. Wash and drain. Combine water, salt and vinegar. Heat to boiling. Pack beans in freshly sterilized jars. Add several sprays of dill. Fill jars with boiling brine. Cook 5 minutes and seal. Let stand a week before using.
Place chicken in a 9 x 13-inch casserole. Cover each piece with a cheese slice. Combine soup and wine. Pour over chicken. Crush enough croutons to cover top. Sprinkle with salt and pepper. Drizzle with melted margarine. Bake, uncovered, at 350° for 1 hour.
Beat margarine and sugar. Add eggs. Mix. Pour into greased casserole and bake at 375° for 45 minutes.
Preheat oven to 350°. Combine all ingredients in food processor and process only until combined. Do not overmix. Remove dough and divide into thirds. Divide each third into eighths. Roll each piece into 3-inch lengths and form into a donut shape. Place on ungreased baking sheet and bake at 350° for 20 to 30 minutes. Cool. Makes 24 biscotti.
Cut steak into serving pieces. Pound salt, pepper and flour into steak on both sides. Brown meat in shortening. Layer onions, green pepper and celery on top of meat. Cut tomatoes and add on top of vegetables. Add tomato juice. Sprinkle Worcestershire sauce on top of tomatoes. Cover and cook on low heat until meat is tender. Serve sauce over spaghetti.
Cut stew beef into bite-size pieces; brown well in butter. Cover with water. Add chopped ingredients, minced garlic, parsley and salt and pepper to taste. Cook until tender. Add rice and allow to cook. When tender, add a small amount of egg noodles.
Boil, strain and cool macaroni. Chop green peppers and onions. To cool macaroni, add mustard and 1/2 bottle of dressing. Add green peppers, onions and chicken. Add the rest of the dressing; use second bottle, if desired. Spread cheese on top and chill. Add more dressing and cheese for individual servings, if desired.
Dissolve lemon and orange gelatin in 2 cups hot water. Add cold water, crushed pineapple, diced bananas and miniature marshmallows. Chill in refrigerator until congealed. Then	cook until thickened, sugar, egg, pineapple and flour. Allow to cool, spread this mixture over congealed gelatin. Mix cream cheese and cool whip, beat until light. Spread over second layer. Sprinkle grated sharp cheese over top.
Mix sugar and spices; add oil, molasses plus well beaten egg. Stir in sifted flour, salt and soda. Add boiling water. Bake in oven at 350° for 10 to 15 minutes. Serve with whipped cream topping with shaved crystallized ginger. Makes 8 to 9 large cupcakes.
Boil in uncovered kettle for several hours, stirring occasionally. Can. Makes about eight 1/2-quart jars.
Cook oleo, dates, sugar and eggs together. Add Rice Krispies and nuts. Mix well and form into small strawberry shapes. Roll in red sugar.
Place deboned chicken in casserole dish. Mix soup with milk. Pour over chicken. Cook for about an hour at 350°. Serve over rice.
Blend Jell-O, cream cheese and water in blender until cream cheese is mixed. Add pineapple (drained). Add 1 cup cold water. Stir. Pour in mold or bowl. Refrigerate until starts to jell and add Cool Whip.
Mix cream cheese, sugar and vanilla together at medium speed with electric mixer until well blended. Add eggs. Mix well. Pour into pie crust. Bake at 350° for 40 minutes or until center is almost set. Cool. For best results, refrigerate for 3 hours. Makes 8 servings.
Heat the oil in a large pot over medium high heat. Add the onions and cook, stirring occasionally, for 10 minutes. Stir in the jalapenos, bell peppers and garlic; cook, stirring occasionally, for 5 minutes longer. Remove from the heat. Brown the sirloin and sausage in a skillet, crumbling the meat with the back of a wooden spoon, over medium-high heat just until the meat is no longer pink. Add the meat to the onion mixture and return the pan to medium heat. Stir in the tomatoes, tequila, beer and olives. Season to taste with salt. Simmer the chili, uncovered, over low heat for about 1 hour.
Combine and put in oven at 350°. Bake until juice cooks down.
Cook spaghetti until done. Rinse with cold water until cool. Cut up vegetables in large bowl. Add cold spaghetti; mix together. Add salad seasoning; mix well. Pour in dressing. Stir until all is mixed. Keep in refrigerator until served.
Prepare cake and pudding according to directions on box. Place cake into a large container. Crumble it up into fairly large pieces. Pour pudding over the cake. Next, spread whipped topping over mixture. Finally, sprinkle top with Heath Sensations. This is a large recipe, so it's great for parties!
Pour broth into crock-pot. Add bread crumbs and remaining ingredients. Cook on high for 30 minutes. Reduce heat to low for 1 hour longer. Stir often and may need to add more broth.
Boil acini de pepe macaroni in salted water; blanch and cool. Combine sugar, flour, salt, pineapple juice and egg yolks together; cook over medium heat, stirring constantly, until thick. Let cool and add macaroni. Let set in refrigerator overnight. Add mandarin oranges, crushed pineapple, small marshmallows and Cool Whip to previous mixture and chill.
Cook rice according to package directions. Transfer to a large bowl; cover and chill. Add mayonnaise, celery, onion, mustard, salt and tomato to chilled rice. Mix well. Stir in remaining ingredients before serving. Serves 10 to 12.
Dissolve sugar and yeast in warm milk; set aside. Sift flour, then measure. Add butter and mix as for pie crust. Add yeast and milk mixture and eggs; mix well. Divide dough into 2 parts. Roll one part to fit a 12 x 18-inch sheet pan, then spread cooled filling over dough. Roll remaining dough to fit over the top. Let rise until light, about 1 hour. Bake at 350° for 45 minutes or until brown. Frost with thin frosting and sprinkle with chopped nuts or coconut.
Add enough water to pineapple juice to make 1 1/2 cups. Boil this liquid, then take from heat and dissolve Jell-O into it. Add sugar and lemon juice. Place in fridge until slightly thickened. Add pineapple, carrots and nuts and fold in whipped cream or Cool Whip.
Brown sausage and ground beef in large skillet. Cut Velveeta into small slices and lay on top. Cover until cheese melts. Add spices. Mix thoroughly until gooey. Don't drain grease. Spoon mixture (stirring frequently) onto rye bread. I line the bread up on a cookie sheet (easier to handle). Place, uncovered, in freezer until firm. Remove from sheet and put in plastic Baggies. Bake for 15 minutes at 350° when needed.
Cook chicken breasts. Pull off bones and cut into small pieces. Mix all ingredients except corn flakes. Sprinkle corn flakes on top. Bake at 325° for 30 to 40 minutes in Pyrex dish.
Wash beans and drain. Put in pot; cover with water and the ground ginger. Cook slowly until soft when you pierce with fork. Add more water if necessary. Dice the salt pork into small squares and saute until lightly browned. Add 1 large onion (diced) and cook until soft. Add a small amount of bean water and sugar. Bring to a boil. Put all ingredients into casserole dish; stir to distribute salt pork and onion. Bake in a 350° oven for about 1 1/2 hours or until light brown on top.
Mix all ingredients together well. May add 3/4 cup nuts if you wish. Bake 20 minutes at 400° in muffin pan.
Preheat oven to 350°. Lightly grease a 9 x 13-inch glass dish with cooking spray. Mix brown sugar, eggs, pecans, flour and baking soda. Batter will be thick. Bake for 25 minutes. Cool 2 hours. Whip cream in large bowl. Fold in brandy. Break cake into small pieces and fold into cream mixture. Spoon mixture into clean 9 x 13-inch pan and spread evenly. Freeze for 4 hours or overnight. Spoon into goblets. Serve from freezer. Do not let it thaw.
Cream margarine, sugar and eggs (one at a time). Mix in dry ingredients. Add tomato soup and nuts last. Grease cupcake pans. Bake at 350° for 30 minutes. Makes 36 cupcakes.
Melt caramels in double boiler. Stir until dissolved, then add milk. Stir in pecans. Butter waxed paper and drop candy onto paper. Let cool. Melt morsels and paraffin. Dip caramel and pecan mixture in chocolate. Then put back onto waxed paper.
Have butter and eggs at room temperature. Mix sugar and butter until fluffy. Add 3 eggs and then 1 cup of flour. Add 3 eggs and then 1 cup of flour until smooth. Last add lemon extract. Pour into a 10-inch tube pan that has been buttered and lightly floured. Cook for 1 hour in a preheated 300° oven.
Melt margarine. Beat sugar, eggs, cocoa and vanilla. Add margarine and blend well. Add nuts, if desired. Bake at 400° for 5 minutes. Reduce heat to 325° and bake for 30 minutes.
Drain fruit. Combine with coconut and sour cream. Chill for 12 hours. Serve with baked ham.
In a punch bowl combine punch, cranberry juice and orange juice; blend well. Add ice cubes, lemon slices and lemon soda. Makes 4 3/4 quarts or enough for 38 (4 oz.) servings.
Dissolve gelatin in boiling water. Add Mountain Dew and juice from pineapple. Chill until it thickens. Cook pudding as directed; cool. Mix gelatin, lemon pudding and Cool Whip. Beat together. Add pineapple and marshmallows.
Cream the butter. Gradually add sugar and cream until light and fluffy. Add well beaten eggs. Sift flour and add spices and a pinch of salt. Sift again. Add soda to buttermilk. Alternate ingredients, flour and liquid, ending with flour. Mix in fruit and nuts. Add jam last. Grease pans. Bake at 325° for 40 minutes.
Cream butter and sugar. Add eggs, then pineapple. Stir in bread cubes. Bake in a 1 1/2-quart casserole at 350° for 40 minutes. Especially good with ham instead of potatoes.
Combine the mayonnaise, vinegar and sugar. Cover and refrigerate overnight. Just before serving, combine the remaining ingredients. Pour the dressing over the salad and mix well. Serve chilled. Serves 4 to 6.
Combine all ingredients, except apples, and mix for 2 minutes. Put on apples and let stand 30 minutes. Pack in quart jars and seal. Cook in water bath for 50 minutes.
In blender, chop peppers, onions and black olives until fine. Add cream cheese, mayonnaise and garlic salt. Blend until smooth. Layer mixture between 2 tortillas. Stack between wax paper. Chill before serving. Cut rounds like a pizza.
Grate cheese; add pimento, sugar and salt to taste. Add mayonnaise by the tablespoonful until you get a desired consistency.
In a 9 x 9-inch square pan, greased and floured, mix flour, sugar, cocoa, soda, salt and vanilla. Add remaining ingredients. Bake at 350° for 20 to 25 minutes. Frost and serve.
Mix and sift first 4 ingredients. Combine sugar and oil. Add unbeaten eggs, one at a time and beat. Add all dry ingredients at one time and blend well. Shape dough in 3/4-inch balls - dip in sugar - place on greased cookie sheet and press. Bake in 375° oven till done.
Butter bottom and sides of a 9 x 13-inch pan. Line bottom with whole graham crackers. Beat 2 packages of instant pudding with 3 cups of milk. Add Cool Whip to pudding. Mix well. Pour 1/2 mixture over crackers. Add another layer of crackers. Pour rest of pudding mixture over crackers. Top with more crackers. Beat chocolate, powdered sugar, Karo, milk and vanilla until mixed well. Pour over top layer of crackers. Refrigerate for 12 hours before serving.
Mix all together and bake in unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Toast oats in large, shallow pan at 350° for 15 to 20 minutes. Combine with remaining ingredients. Mix well and chill.
Mix ingredients and chill. Before serving add 2 quarts of ginger ale. Yields 2 1/2 gallons of punch.
Mix all ingredients and store in an airtight container. When ready to use, add 3 teaspoons of mix per 1 cup of hot water.
Combine corn, eggs, corn muffin mix, green chilies and 1/2 cup cheese in bowl; mix well. Spoon into 10 x 10-inch baking dish; sprinkle with 1/4 cup cheese. Bake at 350° for 35 to 45 minutes or until set.
Cook and bone chicken. Cook spaghetti in chicken broth. Do not drain. In large skillet, melt 1 stick margarine. Add chili mix, onion, celery and pepper and saute. Add soup, tomatoes and green chiles. Add Velveeta cheese and stir until it melts. Pour this over the spaghetti and add chicken. Stir. Put in large casserole and heat 45 minutes at 300°.
Heat milk and pour over bread crumbs. Add eggs, pepper, butter, onions, squash and cheese. Pour into a greased 2-quart casserole dish. Bake at 350° for 25 to 30 minutes.
Grease and flour a 9 x 13 pan. Mix all ingredients and bake at 350° for 1 hour.
Cook macaroni in 3 quarts boiling water; add 1 tablespoon salt (optional). Drain and rinse in cold water. Mix macaroni, soups, milk, 1 cup cheese and onion together. Put in greased casserole dish. Sprinkle with 1/2 cup cheese. Bake at 375° for 30 minutes. Keep covered until last 10 minutes. Don't hesitate to use extra cheese.