HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine in saucepan the sugar, cornstarch and salt. Stir in 3 cups milk. Gradually stir in 4 slightly beaten egg yolks. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil; boil 1 minute. Remove from heat and beat in 2/3 cup peanut butter. Pour into a 9-inch baked pie shell. Cover with waxed paper; cool in refrigerator for 3 hours. Serve with whipped cream.
Skin chicken; boil for 5 minutes. Drain chicken and salt and pepper to taste. Place chicken on grill. Grill on both sides until tender. In microwave or top of stove, melt margarine, lemon juice and garlic. Mix together well. Brush on one side of chicken and grill for about 1 minute or until brown; turn over chicken, brush with mix and do the same.
Melt butter in heavy saucepan. Add rice and brown. Add mushrooms, onions and pepper. Saute until onion is tender. Remove from heat. Add consomme, almonds, poppy seed and salt. Mix well. Spoon into buttered 2-quart casserole. Bake at 375° for 1 hour. Serves 6 to 8.
Saute onion in a small amount of oil. Remove onion from pan. Brown beef and pork. Drain off fat. Add all ingredients except peas and potatoes. Simmer for 45 minutes; then add potatoes. Simmer for another 30 minutes and add peas. Simmer for another 15 minutes. Total cooking time is 1 1/2 hours.
Bake potatoes until soft. Cut a slice lengthwise across top of each potato. Scoop out middle with a spoon. Heat butter with milk, salt and pepper. Beat into potatoes until fluffy. Heap hot potato into shells. Sprinkle with grated cheese. Bake in slow oven at 325° for 10 minutes or until cheese melts.
Preheat oven to 350°. In a large baking pan arrange the chicken pieces. Season chicken and turn each piece. Arrange the vegetables over the chicken and season both at the same time. Cover the baking pan tightly with aluminum foil and place in the oven. Let the chicken cook 30 to 40 minutes then turn each piece. Cook another 30 to 40 minutes on other side. Remove chicken from oven and pour the juice into a pot. While preparing the gravy remove foil from the baking pan and brown chicken on both sides.
Cream shortening and sugar; add boiling water and let cool. When cool, add yeast that has been dissolved in lukewarm water. Add stiffly beaten eggs. Add flour and salt. Place in greased bowl and cover. Keep in fridge until ready to cook.
In a food processor, process berries, a portion at a time, until smooth. Put strawberries in a 2-quart kettle, stirring vigorously. Sift in powdered pectin slowly. Let stand 20 minutes, stirring occasionally. Pour in corn syrup and mix well. Gradually stir in sugar and heat to 100°, lukewarm, no hotter. When sugar is thoroughly dissolved, stir in lemon juice. Ladle jam into jars; cover and then place in freezer for 24 hours. If you want to keep longer than one month, keep in freezer. Otherwise, store in refrigerator. Makes 4 pints.
Place beef pieces and cooking liquid, potatoes, water, oregano and salt in saucepan. Bring to a boil. Reduce heat to medium-low; cover tightly and simmer for 10 to 12 minutes, or until potatoes are tender. Add peas. Combine lemon juice and cornstarch; stir into beef mixture. Bring to a boil; cook for 1 minute. Serves 4.
Bake at 350° for 45 minutes in a 9 x 13-inch pan.
Brown ground beef and sausage meat; drain. Cut up cheese into a slow cooker. Add tomatoes, ground beef, sausage meat and chili powder. Let cool slowly until cheese melts and stir until mixed well. Can be served with nachos or large corn chips.
Brown meat and add tomato soup, water and kidney beans. Add celery, onions and green pepper. Add sauces. Bake in oven at 350° for 45 minutes. Makes a very large casserole.
Pour water over raisins; add soda and let stand overnight. In the morning, add sugars, oil, flour and salt to raisin mixture and mix well. Grease 3 (1 pound) coffee cans; fill half full and bake at 350° for 1 hour and 10 minutes.
Brown bacon and onion. Add clams and potatoes. Cook until tender (15 minutes). Add milk, butter, parsley, salt and pepper. Do not boil. Do not freeze. Servings: 4.
Spray baking dish with Pam. Place a layer of sliced squash in bottom of baking dish. Add layer of tomatoes, salt, pepper, layer of onions and layer of cheese. Repeat with 2 additional layers. Cover lightly with foil and bake in preheated 350° oven for 30 minutes. Remove foil and continue cooking for 10 minutes.
Combine juices and tea. Make syrup by bring to boil sugar and water. Boil until sugar dissolves. Add syrup to juices. Chill before serving. Amount: Makes about 40 servings (2 gallons).
Mix and make yellow cake mix as per instructions on box. Cook in two round cake pans. Crumble 1 cake and put it in the bottom of punch bowl. Make vanilla pudding and put 1/2 of it on top of crumbled cake. Put 1/2 of crushed pineapple with juice on top of pudding. Add 1/2 of the cherry pie filling on top of pineapple. Start over with next cake crumbled on top of pineapple, and repeat steps as before layering the rest of the ingredients. Top with cool whip.
Boil noodles; drain and set aside. Chop apples, green onion blades and eggs. Mix with tuna and mayonnaise. Add noodles last. English peas and pimento are optional. Best chilled overnight. Makes about 8 cups. Good for dieters, low-fat and high in protein.
Toast almonds and sugar over low heat until sugar is melted and almonds are coated. Tear lettuce and romaine into bite size pieces. Place greens in plastic bag; add celery and onions. Fasten bag securely and refrigerate.
Prepare black cherry Jell-O, using sherry as part of the liquid. Chill until partially set and fold in cherries and almonds. Chill until firm. Unmold and top with sour cream and crunchy almonds.
Combine pineapple and pudding mix. (I add about 2 tablespoons juice to cut the sweetness.) Add marshmallows and nuts. Fold in Cool Whip.
Mix all ingredients together well and cook in loaf pan at 350° for 1 3/4 hours.
Drain fruit. Mix all ingredients together. Pour into pie crusts and keep refrigerated. Makes 2 pies.
Heat oven to 350° and grease and flour round pan, 8 x 1 1/2-inches. Mix all ingredients, except whipping cream and shaved chocolate. Spread in pan. Bake until crust appears dry, 35 to 40 minutes. Cool 10 minutes and remove from pan. Cool cake completely. Top with sweetened whipped cream and shaved chocolate.
Fill a large Pyrex dish 1/2 full of shredded lettuce (slice like cabbage). Add in layers celery, green pepper and onion. Mix together peas and mayonnaise and spread. Sprinkle sugar over mayonnaise layer. Add cheese and top with crumbled bacon. Cover with plastic wrap. Refrigerate 8 hours or overnight. Do not toss or mix. Stays crisp for several days.
In a 5 to 6-quart pot, bring water, tomato juice, rice, celery, carrots, onion and garlic to a boil. Cover. Reduce heat and simmer 30 minutes. Check occasionally to make sure there is enough liquid and add as needed, since rice absorbs liquid as it cooks. Add remaining ingredients and simmer 25 minutes more or until rice is tender. Makes 10 servings.
Chill milk in refrigerator tray until soft crystals form around edge of tray (25 or 30 minutes). Whip until stiff. Add lemon juice; whip very stiff. Fold sugar and orange juice into whipped mixture. Freeze in container about 2 hours.
In a large saucepan, boil unpeeled sweet potatoes until tender. Remove from water and allow to cool. Preheat oven to 350°. Peel and slice sweet potatoes. In a lightly greased 13 x 9 x 2-inch baking pan, layer sweet potato slices, apples and pecans. Sprinkle top with brown sugar and nutmeg. Dot with butter. Pour apple cider over top. Bake 45 minutes or until the mixture is bubbly.
Place caramels, milk and butter in one quart glass measure or casserole. Heat on high for two to three minutes or until caramels are melted.
Break liverwurst in bowl. Mix other ingredients in. Shape in aluminum foil. Refrigerate.
Brown hamburger with onion and celery. Mix ingredients, adding noodles before placing in the oven. Bake 45 to 60 minutes at 350°.
In pan, melt jelly and mustard. Stir to mix. Add cut up hot dogs (1-inch pieces); heat until warm. Keep warm in fondue pot or chafing dish.
Mix 1/2 cup sugar and flour. Add milk; stir over low heat until hot, but not boiling. Beat egg yolks to break up and until light yellow. Pour some of the hot milk mixture, slowly, into egg yolks, then pour this mixture back into saucepan and cook until slightly thickened. Add vanilla and pour hot mixture over vanilla wafers and sliced bananas. Beat 3 egg whites until stiff peaks form. Slowly add 6 tablespoons sugar, beating well after each. Spoon on pudding and put in oven until lightly browned. Serve cold.
Combine all ingredients in top of a double boiler or cook over low heat, stirring constantly to prevent scorching. Cook until thick; cool. Place between layers and on top of Lemon Cheese Cake. Sprinkle with coconut, if desired.
Sift together first 7 ingredients. Add oil, mix well. Add eggs one at a time, mixing well. Add buttermilk and vanilla. Add cut up fig preserves and nuts. Mix well. Bake in tube pan on 325° for 1 hour (more if needed).
Mix ingredients together well. Batter will be slightly lumpy. Pour into greased bread loaf pan. Bake for 45 to 55 minutes in preheated 350° oven. After bread has baked about 30 minutes, top may be brushed with melted butter to aid in browning.
Brown ground beef and onion; drain. Add other ingredients. Bake for 1 hour at 350° in a 9 x 13-inch pan.
Defrost and cook hamburger in large saucepan. Drain grease. On medium heat, add tomato soup and 3/4 can water. Season with salt, pepper and garlic salt. Mix well. Cook about 5 minutes, stirring occasionally. Add 3/4 can corn. Cook 5 minutes more, stirring occasionally. Reduce heat to low. Add cheese to hot mashed potatoes. Stir until cheese is melted into potatoes. Serve tomato-hamburger mixture on top of potatoes.
Melt fat or margarine in pan. Take from stove and blend in flour until smooth. Add salt and pepper. Add 2 cups broth and cook, stirring until you see first bubble, then the gravy is done. Makes 2 cups.
*If using cake mix with pudding in it, omit instant pudding; use 3 eggs instead of 4 and 1/3 cup oil instead of 1/2 cup.
Let cheese get soft. Mix both cheeses thoroughly by hand. Add rest of ingredients. Shape into a ball. Sprinkle with 1 teaspoon of nuts.
Cream butter, shortening and sugar in bowl until light and fluffy. Beat in eggs. Add mixture of flour, salt and cream of tartar; mix well. Shape into balls. Roll in cinnamon and sugar. Place on ungreased cookie sheet. Bake at 400° for 8 minutes or until light brown. Yield: 5 dozen.
Mix 3/4 of oleo and all cream cheese. Add flour and mix well. Divide into 24 balls. Press each ball into miniature muffin tin. Cream 1/4 of oleo, brown sugar and egg. Add pecans. Put filling into crusts. Bake at 350° for 25 minutes.
Preheat oven to 425°. With low speed electric beater, combine sweet potatoes and butter. Beat in eggs, one at a time. Beat in milk, syrup, salt, orange rind and vanilla.
Mix butter, sugars, oatmeal, corn flakes, vanilla and eggs. Add in flour, baking soda, baking powder, chocolate chips, coconut and nuts. Bake at 350° for 7 to 10 minutes.
Mix all ingredients together. Fry in 375° oil. Top with powdered sugar, cinnamon and sugar or leave plain.
Drain cherries and halve; measure juice and add water to make 1 cup. Bring juice to a boil and dissolve gelatin in it. Add Coke, cherries and pecans. Refrigerate until firm.
Mix all ingredients together and pour in a 9 x 13-inch baking dish. Bake at 350° for 45 to 50 minutes.
Bring water to a boil in a 12-inch Dutch oven and add bouillon cubes. Mix the other ingredients, except the chicken, with the bouillon and water. Lay the chicken pieces on top of the rice mixture. Cook 1 1/2 hours with 12 coals on the top and 10 coals on	the bottom. Replenish coals as needed.
Blend softened cheese, salad dressing, Worcestershire sauce, onion and olives. Shape into balls. Roll in dried beef. Chill. Insert pretzel sticks in each ball just before serving.
Heat oven to 350°. Mix raisins, water, brown sugar and shortening in saucepan. Heat to boiling, stirring constantly; remove from heat and cool. Add to raisin mixture the flour, cinnamon, salt, baking soda, baking powder, nutmeg and cloves. Stir in nuts. Spread in greased 13 x 9-inch baking pan. Bake 35 to 40 minutes until top springs back when touched. Cool. Sprinkle with powdered sugar. Cut into bars.
Cook and drain spaghetti noodles. Put a layer of the noodles in the bottom of an 11x7 casserole dish. Spread a good layer of cheese on top of the noodles. Sprinkle a little black pepper and dot with pieces of margarine. Repeat this for the next layer. In a bowl, beat the eggs good then add 3 cups whole milk. Mix good and pour over the layers of spaghetti and cheese. It should come to the top of the cheese. Bake at 325 degrees for about 20 - 30 minutes, until cheese browns a little on top.
Melt butter in a large skillet. Add zucchini, onion, green pepper, mushrooms and tomatoes. Sprinkle with salt, pepper and oregano. Saute, stirring occasionally, on medium to low heat until zucchini is crisp and tender.
Mix all ingredients; pour over chicken. Marinate in refrigerator for 8 hours or more. Grill. Serve with rice or tortillas.
Peel and cut apples into thin slices. In a well-buttered baking dish, arrange a layer of apple sections. Sprinkle with a mixture of sugar, cinnamon and crumbs. Add a few dots of butter to each layer. Fill dish with alternated layers of apples and crumbs, with crumbs on top. Bake in a 350° oven until apples are tender, about 45 minutes. Cool. Serve with Vanilla Sauce, whipped cream or ice cream. Makes 8 portions.
Sift flour, sugar, salt and baking powder into large mixing bowl. Add shortening and 3/4 cup of milk. Beat 2 minutes at medium speed. Add egg yolks, flavoring and remaining milk. Beat 2 minutes. Bake at 350° for 30 to 35 minutes for layers and 35 to 40 minutes in oblong pan until surface springs back when gently touched.
Mix all the ingredients and put into 2 greased and floured loaf pans. Bake at 350° for about 50 to 60 minutes.
Heat oven to 375°. Mix together apple filling, water and granulated sugar in a bowl. In another bowl, mix together all the dry ingredients. Fold the 2 together and spoon into a square baking dish that has been sprayed with nonfat cooking spray. Bake about 30 to 40 minutes until set and golden brown on top. This is great served warm with Dream Whip on top or nonfat frozen yogurt. Serves 9.
Cook broccoli and cavatelli separately. Combine; add olive oil to taste. Top with cheese.
Chop the onions. Mix with the soy sauce, spice, lemon juice, honey and tomato paste in a bowl. Prick the chicken skin and coat with the sauce. Cover and leave overnight in the refrigerator. Set the oven to 425°. Put the coated chicken wings on a cookie sheet lined with some aluminum foil. Keep the extra sauce! Cook for about 45 minutes, turning them frequently and brushing with extra sauce. They should be crisp, brown and tender.
For every cup of dry beans, use the given proportions. Soak beans overnight. Cook in salted water until barely tender. Set aside. Slowly saute onions in olive oil. In another pan, saute cumin in oil until it smells good. Do not burn. Remove onions and saute peppers. At the last moment, add crushed garlic. Do not burn. Add all this to tender beans. Add fresh squeezed lemon juice. Add bay leaves, oregano and cilantro. Cover and cook slowly until beans are well done. Add more lemon juice, if needed. This meal if filling and cheap!
Scrub potatoes and trim ends. Cut into 3/8-inch slices. Evenly arrange on a microwave-safe plate, putting smaller slices in the center. Sprinkle with green onion. Cover with microwave-safe, clear plastic wrap. Microwave on High for 7 to 10 minutes, giving the dish 1/2 turn after four minutes. Sprinkle potatoes with bacon bits, olives and cheese. Microwave, uncovered, for 1 to 1 1/2 minutes, or until cheese melts.
Mix crumbled Pop Tarts and melted margarine. Press into bottom of 9 x 11-inch pan. Combine apple pie filling, cinnamon and lemon juice. Pour over crust (Pop Tarts). Bake at 375° for 20 minutes or until bubbly.
Butter two 7 1/2 x 12-inch pans. Cook lasagne noodles in boiling water for 9 to 10 minutes (6 at a time). Take noodles and place a layer of macaroni on bottom of pans. Mix Ricotta cheese, milk and egg thoroughly. Then spread a layer of Ricotta cheese mixture over noodles. Spread a layer of sauce over cheese. Then sprinkle with Mozzarella cheese. Sprinkle salt, pepper and oregano on top. Repeat layers until last layer. On last layer, spread sauce on top with oregano. Bake at 350° for 30 to 35 minutes. Make 3 layers in each pan.
Mix and bake at 350° for 30 to 40 minutes in greased 8 x 12-inch pan. Cool in pan. Cut into squares and store in airtight container.
Clean the "coon" and cut into quarters. Soak overnight in salt water. Drain; parboil in fresh water approximately 2 hours. Drain well; place in baking pan. Sprinkle with salt, pepper and onion. Mix mustard in barbecue sauce and pour over "coon." Bake in a 300° oven for approximately 3 hours, basting during cooking period.
In a large iron skillet, mix the sugar and cocoa, then add milk. On high heat, add butter and cook for 1 1/2 minutes after coming to a boil. Remove from heat and add remaining ingredients. Stir until completely blended and drop on wax paper and cool until hardened.
Brown meat in oil. Add onions, pepper, soup and water. Cover and simmer 30 minutes (approximately).
In a small saucepan, combine brown sugar and cornstarch. Stir in vinegar, pineapple juice, green pepper, pimiento, soy sauce, garlic powder and ginger. Cook, stirring constantly, until thickened and bubbly. Cook and stir 1 to 2 minutes more.
Mix all ingredients together in a bowl adding mayonnaise (or Miracle Whip) to cover. Refrigerate overnight. Before serving, more mayonnaise may need to be mixed in (it tends to dry out overnight).
Pour boiling water over jello and stir until dissolved. Stir in the ice cream until dissolved and let jello partially set. Add the peach slices and let stand until firm. Put Cool Whip on top.
Heat oven to 350°. Grease an 8-inch baking pan. Combine ground beef, oats, 1/2 cup spaghetti sauce, onion, Parmesan cheese, egg, Worcestershire sauce and pepper. Mix well. Separate mixture into patties. Place stuffing choices on one patty. Pinch sides together to enclose stuffing. Smooth edges into rounded loaf. Place into pan. Bake 40 to 45 minutes or until meat is done. Top loaf with 1 cup spaghetti sauce and Mozzarella cheese. Garnish with olives and remaining sauce.
Take the first 3 ingredients and put in heavy skillet over medium flame. Stir constantly until mixture pulls away from sides of skillet (about 5 minutes). Take from flame and stir in vanilla, chopped nuts, cornflakes, and Rice Krispies. Dip hands in cold water and roll mixture into balls. Roll balls in coconut.
Mix all ingredients, drop by small teaspoonfuls in hot fat and cook until brown. Serve hot. Good with horseradish sauce.
Sift together flour, soda, baking powder and salt. Cream sugar and butter; beat until light and stir in egg. Beat in bananas. Stir these ingredients into flour mixture alternately with sour milk. Add nuts. Place batter in loaf pan and bake at 350° approximately 1 hour. Test with a knife for doneness.
Combine all ingredients and place in sprayed casserole dish. Bake, uncovered, for 1 hour at 350°.
Combine flour, sugar, baking powder and salt. Beat egg yolks and add milk and butter. Stir into flour mixture until just moistened. In small bowl beat eggs whites until stiff peaks form. Fold into batter. In large skillet, heat 1 teaspoon oil over medium heat. Use about 1/2 cup batter for each flapjack. Fry until surface appears dry and bubbles form around edge. Turn and fry on other side until done. Remove and keep warm until all cakes have been fried, adding more oil to skillet if necessary.
Place chips on cookie sheet; spread out evenly. Place one piece of pepperoni on each chip until all chips are covered. Put a dash of taco sauce on each piece of pepperoni. Then spread the cheeses over chips. Place under broiler until cheeses are melted. Serve immediately.
Mix well. Make into patties. Separate on and between wax paper; freeze. Use as needed. Deer meat can also be used.
In skillet, brown hamburger and chopped onion. Add salt. When thoroughly browned, add soup and milk, stirring occasionally, until cheese sauce is smooth. Slice potatoes and put into casserole dish. Pour sauce over potatoes and bake in a 400° oven for 1 1/2 hours.
Cream shortening until light and fluffy. Add cheese. Sift together dry ingredients. Add to creamed mixture and mix well.
Combine the first 4 ingredients in a microwave dish. Microwave on High for 4 to 5 minutes, stirring after each minute until slightly thickened. Remove from microwave oven and stir in butter and vanilla.
Cook potatoes in boiling salted water until tender. Drain the potatoes, then mash in a large bowl with an electric mixer with the sour cream and margarine. Add the oregano and half of the grated cheese; mix well. Spread into a baking dish; sprinkle with the remaining cheese. Bake for 20 minutes at 350°, or until cheese is melted.
In a bowl blend together mayonnaise and sour cream. Add pie filling and peach chunks. Spoon into lightly greased 1 quart mold or 6 individual molds and freeze until firm. Remove from molds just before serving. Serves 6.
Fry pork chops until well done. Peel and slice potatoes. Place pork chops in bottom of small roaster or electric skillet. Cover with sliced potatoes. Spoon soup and spread evenly over potatoes. Add water and salt. Cook on high or bake in oven at 350° for 20 to 30 minutes until juices are bubbly and potatoes are done. Serves 6.
Combine chicken breasts, broth and curry powder in a medium size saucepan. Bring to boil; simmer for 30 minutes, or until chicken is tender. Remove from heat; refrigerate without draining, allowing chicken to cool in broth for several hours.
Take 2 frozen loaves of dough. Thaw and cut into 12 squares each (24), smaller if desired. Put on top of topping already in pans. Let rise; bake at 350° for 20 to 25 minutes.
Mix all ingredients together and bake at 350° for 30 to 35 minutes until golden brown.
Mix flour, baking powder, soda and cinnamon. In a separate bowl, mix the cereal, milk and sugar. Let set 5 minutes. Add egg and applesauce. Add this to flour mixture. Mix lightly. Spray tins with cooking spray. Fill tins 3/4 full. Makes 12 muffins.
Chop onion and add to tuna along with egg and crushed crackers. Pat out into patties and fry in pan.
Mix ingredients in order given. Place in 13 x 9-inch greased and floured pan. Top with chocolate chips. Bake at 375° for 30 to 40 minutes.
Blend all ingredients. Spread on ovals or rounds of whole wheat bread. This yields about 4 dozen sandwiches.
Place all in blender with enough ice to make mixture frothy, as a frozen daiquiri. Serve in champagne glass and garnish with a strawberry, cherry or slice of lemon.
Combine meat, rice, onion, salt and pepper. Form into balls and place in greased casserole dish. Pour soup and water over mixture. Cover and cook at 350° for 45 minutes.
Soak a cleaned rabbit in salt and vinegar water for 8 or 10 hours. Then cut into pieces. Sprinkle with flour, salt and pepper. Dip pieces in a beaten mixture of egg and milk, then roll each piece in cracker or bread crumbs.
Combine cake mix, eggs and cherry fruit filling; mix until well blended. Pour into greased and floured 9 x 13 pan. Bake at 350 degrees for 35-40 minutes or until it springs back when lightly touched. In a small pan, combine sugar, butter and milk. Bring to a boil, stirring constantly, cook one minute. Remove from heat and add chocolate pieces, stir until melted and smooth. Spread over cooled cake.
Brown hamburg in a skillet; drain. Add taco seasoning mix. Add chopped onion and pepper. Simmer until peppers and onions soften. Put hamburg mixture into a deep pie dish. Spread refried beans on top of the hamburg mixture. Spread sour cream on top of the refried beans. Sprinkle cheese all over the top. Bake at 350° until the cheese melts. Serve with nacho chips.