HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash corn cobs and break into small pieces. Cook in 8 cups water. Bring to a boil and cook for 30 minutes, boiling slowly, then strain, put in a pan and add Sure-Jell. Bring to a boil and boil hard for 1 1/2 minutes, then add sugar and boil for 1 1/2 minutes again or until jelly sheets from spoon. Pour into jars.
Bring all ingredients (except cucumbers) to boil for 5 minutes. Let cool, pour over sliced cucumbers and put in refrigerator. The thinner sliced, the better!
Drain liquid from clams; add water to make 2 cups liquid. Add potatoes and onion to liquid; cook until tender. Fry bacon; cut in small pieces. Add bacon and remaining ingredients to vegetables; heat slowly for 10 minutes but do not boil. Yields 6 servings.
Wash chicken pieces and drain. Shake in a paper bag in a mixture of flour, salt and pepper to coat well. Melt 4 tablespoons margarine in a 13 x 9 x 2-inch baking dish. Roll chicken pieces, one at a time in melted butter to coat all over. Place, skin side down, in a single layer in the baking dish. Bake in a moderate oven at 350° for 30 minutes. Melt remaining 4 tablespoons margarine in a small saucepan; stir in honey, lemon juice and soy sauce until well mixed. Turn chicken and pour honey mixture over breasts. Bake, basting several times with syrup and drippings in pan. Bake 30 minutes longer or until tender and richly glazed. This is delicious! Cover baking dish with foil to bake.
Heat oven to 425°. Melt margarine in rectangular pan in oven. Mix Bisquick, paprika and salt. Coat chicken. Place skin sides down in pan. Bake 35 minutes. Turn and bake another 15 minutes or until done. This recipe works well with pork chops, too.
Mix together and heat on 40% power for 2 to 3 minutes. Great served with ham or corned beef and cabbage.
Drain and dry fruit. Arrange in a flat casserole. Melt butter and mix with brown sugar and curry powder. Pour over fruit. Bake at 350° for one hour. Allow to cool for one hour before serving.
Boil chicken, debone and chop. Add enough water to broth to make 6 cups. Brown flour in shortening (or oleo) and make a dark brown roux. Add chopped onion, bell pepper, celery, salt and pepper. Cook until tender. Stir into boiling broth. Add chicken, sausage and okra. Cook until tender. Add bay leaf. Simmer 30 minutes. Add shrimp and cook a few minutes (10 to 15) longer until shrimp are pink and tender. Add Ro-Tel tomatoes. Remove bay leaf and serve over hot cooked rice. Delicious served with a hot, buttered baked sweet potato, salad and French bread.
Bake cake by directions in two layers. Let cool. Mix together sour cream, coconut and sugar and set aside. Slice each cake layer into two layers, making a total of 4 thin layers. Put about 1/2 to 3/4 cup of mixture between your cake layers, stacking one on top of another. Mix Cool Whip with remaining mixture which should be about 1 1/2 cups or so and frost the cake. Cover cake with Saran Wrap carefully and refrigerate 3 days before serving.
Preheat oven to 350°. Cream butter, add sugar gradually until light and fluffy. Add flour alternately with milk, beating after each addition. Bake 30-35 minutes in greased and floured pan.
Melt and mix butter with onions until translucent. Mix in beans and stir until all is well blended. Cook on low heat, stirring occasionally and add your cheese and stir until all cheese melts.
Mix together Crisco, eggs and sugar. Sift together flour, soda, cream of tartar and sugar. Mix Crisco mixture and flour mixture together. Roll into small balls. Roll in mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place about 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes at 400°.
Cream the butter and sugar together. Then beat in the egg and sour cream. Add flour and spices and beat until smooth. Stir in the remaining ingredients. Drop the batter from a teaspoon onto a greased baking sheet. Bake at 375° for about 15 minutes. Makes about 30 cookies.
Mix well the eggs, fruit, sugar and vanilla. Sift flour, salt and baking powder. Add to egg mixture. Pour into 9 x 13 pan. Sprinkle brown sugar on top. Add dry coconut flakes on top of sugar. Bake at 350° for 30 minutes.
Melt butter; blend in flour. Gradually add milk. Cook and stir until thickened. Slowly add eggs and lemon juice. Season to taste. Layer sauce with cooked macaroni on bottom, then salmon, then sauce in alternate layers in a greased casserole. Cover with buttered crumbs. Bake at 350° for 45 minutes or until a knife inserted in center comes out clean.
Preheat oven to 350°. Spray 8 x 12-inch baking dish with Pam. Combine vegetables, Mozzarella, Provolone and 1/2 can onions. Twirl a few strands of hot fettucine around fork to form a swirl. Remove from fork and stand upright on top of vegetable mixture. Form 5 more swirls. In medium bowl, stir together soup, milk and garlic powder. Pour over swirls. Bake, loosely covered, at 350° for 30 minutes. Top pasta with Parmesan cheese. Sprinkle onion around swirls. Bake, uncovered, 5 minutes until brown.
Add exact amount of sugar to the juice and mix well. Place over high heat and bring to a boil, stirring constantly. Remove from heat. Skim off foam with metal spoon and pour jelly into glasses. Seal with paraffin.
Brown ground beef in skillet; drain. Put meat in bottom of casserole. Peel and slice potatoes. Layer on top of meat. Pour can of soup on top of potatoes and cover with foil. Cook for about an hour or until potatoes are soft. Cook at 350°. Right before you are ready to take out of oven, put can of onions on top and brown. Feeds 2 to 4.
Combine first 8 ingredients in a saucepan. Add 1 cup chicken broth. Bring to a boil. Cover, reduce heat and simmer 15 minutes or until vegetables are tender. Cool slightly. Spoon mixture into container of an electric blender. Add remaining broth. Process until smooth. Return vegetable mixture to saucepan. Stir in milk and cream. Chill. Yields 4 1/2 cups.
Mix Jell-O and pineapple well. Add cottage cheese and mix well. Fold in Cool Whip. Refrigerate until ready to serve.
Sift flour, spices, salt and soda together. Add Equal, applesauce, egg, oil, raisins, nuts and apple. Mix well. Pour into a medium loaf pan. Bake at 350° for 45 to 60 minutes.
Simmer chicken in a large pot with water and 1 1/2 teaspoons salt until tender. Drain broth and save. Remove chicken bones and skin. Cut chicken into small bite size pieces. Skim fat from broth. Return broth to pot. Bring to a boil. Reduce broth to 2 cups, but save remainder.
Mix sugar and Karo syrup; microwave 4 minutes on High. Stir in peanuts; microwave 4 minutes on High. Add oleo and vanilla; stir. Microwave 2 minutes on High. Remove. Stir in soda. Pour onto buttered cookie sheet.
Put undrained pineapple in bowl; add vanilla pudding and stir. Add light sour cream and stir. Stir well and put in pie crust.
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles. Mix the children and dogs well together. Put them on a field, stirring constantly. Pour the book over the pebbles. Sprinkle the field with flowers; spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.
In a large bowl, combine the flour, baking powder and baking soda. In a separate bowl, cream butter and sugar. Beat in the egg and vanilla. Drain the pineapple reserving the liquid. Add enough water to the liquid to make 1 cup. Stir into the egg mixture. Add to the flour mixture; stir until just moist. Fold in the drained pineapple, cherries and nuts. Fill greased muffin cups about 2/3 full. Bake at 400° for 20 to 25 minutes. Makes 12 muffins.
Combine first 8 ingredients. Beat egg whites until stiff; fold into salmon mixture. Bake.
Cut elephant into small, bite size pieces. This should take about 2 months. Add enough gravy to cover. Cook over kerosene fire for about 4 weeks at 450°. This will serve 3,800 people. If more are expected, 2 rabbits may be added, but do this only if necessary, as most people do not like to find hares in their stew.
Beat eggs with a whisk. Add the milk, honey and salt. Melt butter. Dip the bread into the mixture. Cook until golden brown. Top with syrup.
Beat cream cheese until soft and fluffy. Beat in sugar and peanut butter. Slowly add milk, blending thoroughly into mixture. Fold in Cool Whip. Pour into crust. Freeze until firm. Decorate top with grated unsweetened chocolate, if desired.
Mix all ingredients with thawed potatoes in a large Pyrex baking dish that has been sprayed with Pam. Bake for 1 to 1 1/2 hours at 325°. Stir every 30 minutes. Serves 12.
Fix devil's food cake as directed. Cool. In saucepan melt sugar, milk and marshmallows. Do not boil. Stir in coconut. Mix together oleo, cocoa, confectioners sugar and 7 tablespoons milk. After cake cools, slice each layer and alternate coconut and chocolate icing, with chocolate icing on top. Refrigerate overnight. Tastes like a Mounds candy bar.
Chop the artichokes and add the other 2 ingredients. Stir together and place in a small baking dish and bake at 350° for about 1/2 hour or until slightly brown on top and bubbly. Serve with crispy crackers, such as Triscuits, Wheat Thins, etc.
Brown meat, onion and pepper in large skillet on medium heat; drain. Stir in barbecue sauce. Bring to a boil. Reduce heat to low; cover and simmer 5 minutes. Bring water and salt to boil in medium saucepan. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Serve meat mixture over rice. Sprinkle with cheese. Makes 4 servings.
Place potatoes in soup pot; sprinkle with salt and cover with water. Bring to a boil; reduce heat. Cover and simmer until tender. Meanwhile, in skillet, cook onion in butter until tender. Stir in corn and cooked bacon; heat through. Drain potatoes; add milk. Heat through. Stir in corn and cheese. Serve.
Take 2 heaping cups of patience, 1 heartful of love, 2 handfuls of generosity, a dash of laughter and 1 headful of understanding. Sprinkle generously with kindness. Add plenty of faith and mix well. Spread over the period of a lifetime and serve everybody you meet.
Grate cabbage coarsely. Place in bowl. Add vinegar. Let sit until cabbage turns bright red.
Combine soup, milk and cheese. Add meat, macaroni and eggs. Stir in 1/4 cup melted butter. Pour into 9 x 13-inch greased baking dish. Cover. Refrigerate 8 hours or overnight. Toss crumbs with remaining melted butter. Put on top of casserole. Bake, covered, at 350° for 60 to 65 minutes. Makes 12 servings.
Mix first 3 ingredients. Roll into balls and set in fridge until chilled. Dip into melted chocolate and set onto wax paper until cool.
Pare and cut up apples; arrange in pie plate. Combine 1/2 cup sugar and cinnamon; sprinkle over apples. Combine 1/2 cup sugar and flour, cut in butter until crumbly. Sprinkle over apples. Bake in hot oven (400°) for 40 minutes or until done.
Pat out crescent rolls into a 17 x 11-inch cookie sheet. Bake until golden brown; cool. Soften cream cheese with mixer. Add Ranch dressing. Spread onto baked crust. Sprinkle with seasoned salt. Add veggies, arranging colors attractively. Cut and serve.
Put eggs and banana and soda into blender high speed until smooth, few minutes. Empty into medium mixing bowl. Work in each remaining ingredient, stirring only until all dry particles are completely dissolved. Divide batter equally between 12 paper lined cupcake or muffin wells. Bake at 400° for 25 to 30 minutes or until golden brown. Makes 12.
Melt butter in 8-inch round cake pan.	Add seasonings, except sesame seed and mix with butter. Roll biscuits in mix and arrange in spoke-wheel fashion. Sprinkle sesame seed on top. Bake according to package directions.
Melt butter in a 9 x 13 pan. Add pecans and coconut, then toast at 350°. While that mixture cools, combine sweetened condensed milk and cream cheese, then fold in Cool Whip. Pour this mixture into pie shells. Sprinkle coconut mixture on top and drizzle with caramel ice cream topping. Freeze pies until ready to serve.
Boil noodles; put them in a deep baking dish. Mix tuna, soup, milk and peas. Mix well; add crazy salt and mix again. Cut butter into little squares. Mix soup mixture and noodles together. Put squares of butter over the top and cover. Bake for 1 hour at 350°, covered, stirring once or twice. When done, sprinkle chips over top and serve. Grated cheese is good on the top as well.
Combine sugar, water and cornstarch and cook (about 5 to 6 minutes) until thick and clear. Add small package jello. Stir in lemon juice. Cool in fridge; when cool, add raspberries and cool again. Pour into baked pie crust. Top with whipped cream (about 1 pint) and garnish with a few berries.
Tenderize pork chops. Prepare stuffing, make a little moister than normal. Place pork chops in baking dish. Cover with stuffing mix. Sprinkle with paprika and sliced mushrooms. Bake 45 minutes in 350° oven. Can freeze and reheat in microwave.
Scald oatmeal in water; let stand 20 minutes. Mix the sugars and shortening in separate bowl. Stir in eggs. Sift together the salt, flour, soda and cinnamon. Add sugar and egg mixture to dry ingredients, then add oatmeal and vanilla. Mix thoroughly. Bake at 350° for 35 to 40 minutes.
Prepare muffin mix according to package directions. Fold in chives, pepper and bacon. Turn into 12 greased 2 3/4-inch muffin pans and bake at 400° for 15 to 17 minutes or until done. Serve hot. Makes 12.
Combine dry ingredients. Cream butter and sugar, add pumpkin, egg and vanilla, beat until light and creamy. Add dry ingredients, mix well. Drop by tablespoonfuls onto cookie sheet. Bake at 350° for 15 to 20 minutes. Makes 5-6 dozen.
Mix flour, sugar, salt and baking powder. Have oleo cold; cut into small pieces. Mix with flour mixture. Pour milk over flour mixture and mix quickly. Make into medium-size biscuits. Bake at 450° for 15 minutes or until golden brown. This biscuit is really good as a bread, also.
Mix sugar and syrup in a large saucepan and bring to a boil over medium heat, stirring constantly. Remove from heat and stir in peanut butter until melted. Add Rice Krispies and stir to coat. Press mixture into well-greased 13 x 9-inch pan. Melt chocolate and butterscotch chips together in small saucepan, then spread over the Rice Krispies. Cut into squares when cool.
Cut up chicken breasts and pork; fry in large frypan. When brown appears on bottom of pan, add chicken broth, celery, green beans, onion, green pepper, soy sauce and brown sugar. Cook for 1/2 hour. Thicken slightly with cornstarch. Serve over hot rice or crisp noodles.
Mix all ingredients together until well blended. Spread on slices of French bread and place under broiler until mixture bubbles.
Put butter, syrup and sugar into medium size pan. On medium high, let come to a rolling boil. Take off heat and add peanut butter; mix well. Add corn flakes. Drop by spoon on waxed paper.
Preheat oven to 350. Arrange wings into baking pan. Mix all ingredients well. Pour over wings coating well. Bake in oven for 30 minutes or until brown. Serves 4-6 people.
Grill chicken and dice. Mix all ingredients in large bowl, using Swiss cheese as a topping.
Heat oven to 375°. Combine cake mix (dry), water, eggs, butter, brown sugar and spices in mixing bowl. Mix thoroughly. Stir in raisins and nuts. Spread in greased 9 x 13-inch baking pan. Bake for 25 to 30 minutes. While warm, spread with lemon glaze.
Mix all ingredients together. Do not add water to chicken soup. Bake in casserole dish at 350° until desired thickness.
Cream sugar and butter together. Add eggs, beating well after each addition. Add flavorings, then add flour to make a stiff dough. Roll dough thin. Cut with a big biscuit cutter. Bake cookies at 350° for about 10 minutes.
Fry sausage with celery and onion; drain off fat. Add all beans to sausage mixture; stir well. Add remaining ingredients except bacon and mix well. Put in 3-quart casserole dish; top with bacon and bake, uncovered, 1 to 1 1/2 hours in 350° oven.
Combine water, butter, sugar and salt. Stir until butter melts. Cool to 110°. Stir in yeast. Set until bubbly (15 minutes) in warm place. Beat in 5 cups of the flour to make a thick batter. Stir in 3 1/2 cups flour to make stiff dough. Knead until smooth and satiny, 10 to 20 minutes. Put in greased bowl until doubled (1 to 1 1/2 hours). Punch down and knead to form a smooth ball. Cover inside of Dutch oven with foil. Grease it and the lid. Place dough in pot and cover. Let rise 1 hour until lid rises 1/2 inch. Bake, covered, in a 375° oven for 12 minutes. Remove lid and bake 30 to 35 minutes. Sounds hollow.
Saute butter, shrimp and onion. Saute for 3 to 5 minutes on medium heat. Shrimp should turn white. Sprinkle in flour and add sour cream; mix well. Simmer for 5 minutes. Serve over rice.
Saute first 7 ingredients. Add last 2 ingredients. Bake at 350° for 1 hour, uncovered.
Let the mistress of the house take 2 pounds of the very best self-control, 1 1/2 pounds of justice, 1 pound of consideration, 5 pounds of patience and 1 pound of discipline. Let this be sweetened with charity. Let it simmer well. Let it be taken daily and be kept always on hand. The domestic wheels will run quite smoothly.
Place apples in greased pan. Mix remaining ingredients and sprinkle over apples. Bake 30 minutes or until tender at 375°. Serve warm with ice cream.
Preheat oven to 400°. Combine all dry ingredients and mix in large bowl. In a small bowl, beat egg, milk and oil. Add this mixture and raisins to dry ingredients; mix well. Grease muffin pan and fill the cups half full of the mixture. Cook for 20 to 25 minutes.
Cook beef and onions; drain. Stir in salt. Spread in 9-inch pie plate. Cover with cheese. Mix milk, Bisquick and eggs well; pour over beef and cheese. Bake 25 to 30 minutes at 400°. Serve hot.
Preheat oven to 350°. Lightly spray a cookie sheet with vegetable oil spray. In a large mixing bowl, cream the margarine and sugars. Stir in egg. Add peanut butter and vanilla; beat. In a medium bowl, sift flour and baking powder together. Add to margarine mixture and mix well. Form dough into 1 1/2-inch balls and place 3-inches apart on prepared cookie sheet. Flatten with a fork. Bake 15 minutes or until done. Allow cookies to cool 2 to 3 minutes on cookie sheet before transferring to cooling rack.
Make a cream sauce out of butter, flour and milk. When it is thick, add seasonings. Gradually stir in egg yolks, crab meat and mushrooms. Then pour it into individual ramekins. Put buttered crumbs on top. Then Parmesan cheese. Bake at 375° for 15 minutes.
Grease bottom of 9 x 13 dish. Break chicken in pieces and place in dish. Mix together soup and sour cream. (Add little broth to keep from getting too dry.) Spread over chicken. Spread cracker crumbs over all. Pour margarine over crackers. Bake at 350° for 30 to 40 minutes. Serve hot.
Mix milk and Cool Whip first. Then add the frozen limeade. Pour into graham cracker crust. Freeze or refrigerate.
Cook desired amount of macaroni according to package directions. Drain water. Scramble desired amount of eggs in a bowl. Put macaroni in a skillet with bacon drippings and add eggs. Fry mixture until eggs are done. Salt and pepper to taste.
Mix all ingredients in blender; mix well. Use in all recipes that call for Eagle Brand milk.
Put together in layers. Dip with tortilla chips. Delicious! Serves 24.
Alternate lemon, orange and sweet potato slices in an 11 1/2 x 7 1/2 x 11 1/2-inch baking dish. Combine crushed pineapple, brown sugar, butter and salt; pour over potatoes and fruit. Sprinkle coconut over top; garnish with cherries. Bake at 350° for 30 minutes. Serves 8 to 10.
Melt chocolate in boiling water. Set aside to cool. Cream butter and sugar until light and fluffy. Add egg yolks, one at a time. Beat well after each. Add vanilla and melted chocolate; mix until blended. Sift flour, soda and salt. Add flour alternately with buttermilk, beating after each addition until batter is smooth. Fold in egg whites. Pour batter into 3 (8 or 9-inch) pans. Bake at 350° for 35 to 40 minutes. Cool and frost with Coconut-Pecan Frosting.
Mix together cream cheese, milk and sugar until smooth. Gently stir in whipped topping. Spread on crust.
Combine all ingredients in bowl of mixer. Mix for 15 minutes. Pour into a greased and floured loaf pan. Bake at 325° for 1 hour and 5 minutes.
*Stock, broth or water with 1 tablespoon tamari soy sauce or combination of water with cooking wine.
Heat oven to 400°. Grease a 10 x 1 1/2-inch pie plate. Cook ground beef over medium heat, stirring until crumbled and brown. Drain. Stir in oregano, basil, tomato paste and 1/2 cup Mozzarella cheese. Layer cottage cheese and Parmesan in pie plate. Spoon beef mixture over top. Beat milk, Bisquick, eggs, salt and pepper until smooth (15 seconds in blender) or 1 minute with hand mixer. Pour over meat in pie plate. Bake 30 to 35 minutes or knife test comes out clean. Sprinkle with remaining cheese. Cool 5 minutes. Makes 6 to 8 servings.
In a large bowl, place all ingredients. Beat at medium speed for 4 minutes. Pour into greased and floured Bundt pan. Bake in preheated oven at 350° for 45 to 50 minutes. Cool 5 minutes in pan, then turn onto wire rack and cool completely.
Rub some cooking oil on counter. Roll out bread dough. Layer ingredients, Italian sausages, cheese, seasonings. Roll up like jelly roll and seal. Bake until golden brown in a 325° oven, uncovered, for 45 to 60 minutes. This appetizer goes well. I make 2 loaves.
Mix vinegar and mustard and allow to stand overnight. In the morning, add eggs and sugar. Cook in double boiler for 20 minutes or until it thickens. Refrigerate. Delicious served with raw veggies, ham or cheese.
Using a wooden spoon, stir first 3 ingredients in saucepan over low heat until dissolved. Increase to high heat, bring to boil without stirring and cook for 15 to 20 minutes, until 300° or hard ball stage. Blend in flavoring and coloring. Slowly pour free shapes and press on sticks.
Add sugar, flour and salt together. To melted butter, add lemon juice and rind. Blend well. Add well beaten egg yolks to milk. Mix all together. Fold in beaten egg whites and put in glass Pyrex dish (9 x 13-inch) or use Pyrex custard cups. Set this in pan of hot water and bake at 350° for 45 minutes.
Mix all ingredients together; blend well. Pour into unbaked single pie shell. Bake at 450° for 10 minutes. Reduce heat to 325° and bake 30 minutes longer.
Mix together everything but nuts. Refrigerate until chilled. Form into a ball. Roll in nuts.
Heat water to boiling and add tea bags and heat until steepen. Add remaining ingredients and simmer 1/2 hour. Serves 25.
Cream shortening and sugar. Beat eggs with sugar. Sift dry ingredients. Mix all together until mix is mixed together. Bake 8 to 10 minutes at 400°.
Mix Bisquick, water and beans together; pat into a pie plate to make shell (lightly greased pie plate). Brown hamburger and onions together; drain grease and put hamburger into pie shell. Pour salsa over top of hamburger and then spread grated cheese on top. Bake at 350° for 30 minutes. Serve with sliced avocado and sour cream.
Coarsely chop tomatoes. Combine all ingredients in a heavy skillet and bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes or until okra is tender. Yields 6 servings.
Grease 2 loaf pans. Beat eggs in mixing bowl. Add sugar and oil. Mix well. Add grated zucchini, vanilla, cinnamon, salt, baking soda, baking powder and flour. Mix well. Add (optional) nuts, raisins, dates and coconut, if desired. Bake at 350° for 1 hour.
Cream shortening, eggs and sugar. Make a paste of the cocoa and part of the food coloring. Add this and the rest of the food coloring to the creamed mixture. Sift flour and salt and add alternately to the mixture with buttermilk. Add vinegar, soda and vanilla to the batter, mixing well. Bake in 3 - 8 inch greased cake pans. Cool and frost between layers and on top and sides with frosting. Bake at 350 degree for 30 minutes.
Sift dry ingredients; set aside. Cream butter and add sugar gradually; add orange rind and eggs. With wooden spoon, slowly add dry ingredients. Chill for two hours or overnight. Roll very thin. Cut with cookie cutters. Paint each cookie with egg white. Sprinkle with fancy sugars or cinnamon sugar. Bake in 350° oven until lightly browned.