HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop onion and saute in oil until brown; let cool. Add paprika and small pork and salt, drained by squeezing sauerkraut. Mix with onions and pork. Add enough water to cover top. Put on lid and let it simmer about 45 to 60 minutes. Checking occasionally, stirring and if all is gone, add a little bit. Pork and kraut will be tender. Serve with sour cream on the side (if so desired). It adds to a very good dinner.
Mix all 3 cans together (do not drain). Season to taste and heat for 5 - 10 minutes. Serve with cornbread as soup or vegetable stew.
Sift dry ingredients together over raisins, candied fruits and pecans to coat well. Cream butter and sugar; add eggs and vanilla and beat well. Add dry ingredients and sour cream and candied fruits, etc. Pour batter into greased and floured Bundt cake pan. Sprinkle with cinnamon sugar. Bake at 325° for 1 hour, or until done (test). Cool in pan 1 hour before turning out.
Heat oven to 350°. Saute mushrooms in butter; spread on bottom of 1 1/2 x 7 1/2 x 1 1/2-inch baking dish. Top with halves of deviled eggs; arrange shrimp on top of eggs. Fold 1 cup grated cheese into white sauce; pour this sauce over all and sprinkle with remaining cup of cheese. Bake 30 minutes. Serves 8.
Preheat oven to 350 degrees. In large plastic bag or bowl, add all ingredients. Close bag and shake, or toss in bowl, until evenly coated. In 13 x 9 inch baking pan, arrange potatoes; discard bag. Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.Makes about 4 servings.
Set aside 8 large strawberries with greens for garnish. Stem and slice remaining berries; drain off juice. Add rice, sugar and vanilla to sliced berries. Whip cream until very stiff; set aside 1/3 of cream for garnish. Mix remaining cream and marshmallows to strawberries; mix well. Spoon into dessert dishes to 3/4 full. Top with 1 tablespoon reserved cream and whole strawberry. Refrigerate 1 hour. Yield: 8 servings.
Mix all ingredients well. Broccoli can be chopped. Pour into a greased 9 x 13 pan. Bake at 375° for 30-45 minutes.
Preheat oven to 400°. Grease skillet or muffin pan. Place corn meal in large mixing bowl. Stir egg and milk into the same bowl. Mix these ingredients very well. Add vegetable oil and sugar. Stir until batter is pourable. Pour batter into prepared skillet or pan. Bake for 35 minutes or top surface is golden brown. Yields 8 servings per mixture.
Sift flour into large bowl. Add salt and pepper. Make well in center.	Add water, fennel seed, oil and yeast; mix well. Turn dough onto table; knead about 20 to 25 minutes to macaroni dough consistency.	Form into loaf. Divide into 3 parts and place in bowl or pot; cover. Let dough rest about 15 to 20 minutes or more. Cut off small pieces and bake about a dozen coils. Form pretzels shape; press ends down. Place in fast boiling water for about 1 minute.	Remove immediately when they float. Place in colander in cold water. Remove colander from water. Place taralles on clean cloth. Bake on open oven rack at 400° for 20 minutes or until brown.
Mix all ingredients together in a large kettle for about 30 minutes. Stir to keep from sticking. Put in ovenproof dishes and put in oven at 350° for about 1 hour or until thickens. Stir every 15 minutes. Remove from oven and pour into hot sterilized 1/2 pint or pint jars. Seal in boiling water bath for 20 to 25 minutes.
Steam open clams in a small amount of water. Dice or grind the clam meat and reserve the clam liquor. Dice onions, mince garlic and put both into a large kettle with the oil. Saute slowly until they just barely begin to brown. Peel potatoes and cut into 1/2-inch cubes. When the onions and garlic are ready, add clam liquor, tomatoes, tomato sauce, basil, oregano, potatoes and water to the kettle and simmer for 20 minutes or until potatoes are just done. Cut fish into 1-inch pieces and add with the shrimp, scallops and clam meat to the kettle. Simmer 10 minutes more, stirring a few times gently, so as not to break the pieces of fish. Season to taste with salt and pepper. Serve hot with a crusty bread and an assertive red wine.
Remove bones, gristle,	fat and skin from cold, cooked chicken. Cut meat into 1/2-inch cubes and mix it with an equal amount of celery which has been scraped, chilled and cut in small pieces. Moisten with French dressing. Add mayonnaise or salad dressing to taste.
Heat up the cans of broth and pour over the croutons. Fry hamburger; grate the apples and add to the croutons. Mix everything together. You can boil the liver from the turkey and mash it up and put in the stuffing. If you need more liquid, use either the broth from the liver or hot water. Crumble up a package of either hot dog or hamburger buns to add to it. Mix everything together and bake at 375° for approximately 1 1/2 hours.
Clean potatoes with cold water. Mix in a pan with salt, pepper, paprika and onion flakes. Place potatoes into a deep dish pan with a 1/2 pound of butter. Bake at 450° for 1 hour. Take pan out of the oven and turn over into a new pan. Place back into oven at 450° for another hour.
Cream shortening and sugar. Add other ingredients in order. Bake on greased cookie sheet for 10 minutes in 375° oven.
Mix first 6 ingredients thoroughly and pour in buttered casserole dish. Mix remaining set of ingredients well and sprinkle over top of the potato mixture. Bake 20 minutes at 350°.
Scald milk and add fat. When fat melts, cool to touch. Crumble in yeast; add beaten eggs, sugar and salt. Mix well and stir in flour. Beat thoroughly. Cover and let rise in a warm place until double in size. Punch down; spoon into greased 9-inch ring mold or pan and let double in size again. Bake at 350° for 1 hour.
Combine water and seasoning in large kettle; bring to boil. Add vegetables; return to boil and cook 10 to 15 minutes. Add shrimp; cook, stirring, for 3 to 5 minutes, or until shrimp turn pink. Drain mixture; remove seasoning bags. Serve immediately with lemon wedges and cocktail sauce. Serves 4.
In 7-quart sauce pot, mix cucumbers, onions and salt. Cover with cold water and ice cubes; let stand 3 hours. Drain; rinse well and drain again. Set aside.
Cook noodles; set aside. Cook the celery and onion. (You may add 1/2 mango.) Brown	the meat and add the tomato juice; simmer 1/2 hour. Mix the	noodles, celery, onion and meat. Add mushroom pieces, curry powder and Worcestershire sauce.	Add peas. Put in casserole and top with grated cheese (Parmesan Italian) and crumbs. Bake at 325° for 1 hour.
Beat egg slightly and mix with remaining ingredients until well blended. Pack salmon mixture firmly in greased 8 x 4 x 3-inch microproof loaf pan. Cover with waxed paper; cook on 70 (Roast) for 25 to 30 minutes or until loaf is firm. Let stand, covered, for 10 minutes before slicing.
Put crabmeat in large salad bowl; using fork, toss with scallions, chives, lemon juice, mayonnaise and ketchup until blended. Season with salt, pepper and Tabasco, can add more lemon. Cover with plastic wrap and set aside. (Can make this part ahead and refrigerate for a few hours.) Just before serving add tomatoes to crab mix. Serve on top of hot waffles placed on a large lettuce leaf. Can also be served alone.
Dry leg of lamb and spread out, fat side down on a flat surface. Combine breadcrumbs, melted butter, lemon rind, herbs, nutmeg, capers and 2 or 3 anchovies; toss until well blended. Spread stuffing over lamb, roll up and tie securely with string. Place lamb in a shallow roasting pan, pour wine over it, sprinkle with salt and pepper and roast in a 400° oven for 20 minutes. Reduce heat to 325° and roast from 1 1/2 to 2 hours (depending on whether you prefer lamb slightly pink or well done), basting every 20 minutes with juices that collect in the pan. When lamb is cooked to taste, remove to a heated platter and let stand for 20 minutes. Meanwhile, skim as much fat as possible from pan juices. Place pan over moderate heat and stir to smooth out juices; add water or more wine if more sauce is needed. Add 1 or 2 chopped anchovies, stir and taste to see if salt or pepper is needed. Garnish the lamb with watercress, toast points, eggs and sausages. Serve sauce in a small heated bowl.
Cook macaroni as directed; drain. Rinse with cold water; drain again. Meanwhile, in a large bowl, blend mayonnaise, salt and basil. Add macaroni and remaining ingredients. Toss gently. Makes 12 to 26 servings.
In a large bowl, combine spinach, bread crumbs, Parmesan, celery, onion, hot pepper sauce, nutmeg and eggs. Mix well. Shape spinach mixture into balls using 1 level tablespoonful of mixture for each ball. In heavy 2-quart saucepan, heat 1 1/4-inches oil (approximately 3 cups) to 350°. Deep fry balls in small batches 1 minute or until golden brown. Remove with slotted spoon. Drain on paper towels. Serve. Yields 3 dozen.
Preheat oven to 350°. Blend cake mix, oil, water and eggs. Stir in chocolate chips and nuts. Drop from a teaspoon onto an ungreased cookie sheet. Bake for 10 to 12 minutes (top of cookies will look pale). Cool on cookie sheet for 1 minute, then remove.
Save 1/4 cup chow mein noodles until after cooking. Combine ingredients. Cook 1 hour in a 350° oven. If need more liquid, use more water of soup.
Cook broccoli until tender; drain. Place broccoli and chicken in a casserole dish, layered with broccoli on bottom. Combine mayonnaise, lemon juice, curry powder and soup. Pour over chicken. Melt butter; pour over crumbs and toss. Spread crumbs and cheese evenly over all. Bake for 20 to 25 minutes at 375°.
Cook macaroni as directed on package; drain. In saucepan, melt butter. Blend in flour, salt and pepper. Add milk and cook on medium heat until mixture boils and thickens, stirring.
In mixing bowl mix pie filling and Eagle Brand milk. Add pineapple that has been drained. Fold in Cool Whip until well mixed. Pour into molds. Let freeze until firm. Take out of freezer just before serving. Keeps a long time in freezer. Freeze uneaten amounts. Makes 14 nice slices or can be spooned.
Roll out crescent rolls and flatten onto a large baking sheet, pressing down to flatten. Brown as per directions. Mix cream cheese, sour cream, 1 teaspoon dill weed and 1/2 teaspoon Mrs. Dash until well blended. Spread mixture on cool rolls.
Make patties with hamburger meat. Stuff onion slice in the middle of each patty. Sprinkle both sides with salt, pepper and garlic salt. Put each patty in a piece of aluminum foil with several potatoes. Douse with Worcestershire sauce real good. Wrap the patty with potatoes and seal foil. Put all wrapped patties on a cookie sheet and bake in oven at 400° for about 45 minutes.
Combine apple juice, ground cinnamon, nutmeg, cinnamon sticks and lemon juice. Add ice cream and ginger ale just before serving.
Soften cream cheese mix with dressing mix and chopped, dried beef. Roll into ball. Let it harden, then roll it in pecan pieces.
Spread cream cheese evenly over the bottom of a medium to large tray. Pour the cocktail sauce over the cream cheese. Sprinkle the tomatoes, onion, green pepper and Mozzarella cheese on top. Serve with crackers.
Heat oven to 350°. Sprinkle pieces of chicken with salt, pepper and paprika. Heat butter; saute chicken until lightly browned on both sides. Remove chicken; arrange in single layer in shallow baking dish.
Mix all ingredients well. Shape into balls about the size of small walnuts. Flatten balls with tumbler dipped in sugar. Bake for 10 to 12 minutes at 325°.
Mix all ingredients well. Bake at 325° for about 30 minutes. Serve hot with crackers.
Sift flour and salt. Pour oil and water into cup. Add to flour. Stir lightly with fork. Press the dough out and up sides of pie pan to form a shell.
Cook and drain noodles. Arrange 1/2 of noodles in greased casserole dish. Spread 1/2 of cottage cheese over noodles. Place 1/2 of American cheese slices over cottage cheese. Pour 1 can sauce over cottage cheese, salt and pepper. Repeat another layer with rest of ingredients. Dot with butter. Bake 35 to 45 minutes in 350° oven. Serves 6.
Bake according to box directions in small loaf pans. Cool. Split in half-lengthwise.
Combine brown sugar, butter and sweetened condensed milk in a saucepan over low-medium heat. Bring to a boil. Cook and stir constantly for 7 minutes until thick, watch carefully, as mixture scorches easily. Remove from heat. Stir in vanilla and nuts. Pour into baked pie shell. Sprinkle with chocolate chips. Wait 1 minute until chips have melted slightly. With a fork, gently swirl the chocolate chips making a pretty pattern. Chill until firm. Top with dollops of whipped cream and place pecan half on each dollop.
In a Dutch oven, melt butter over medium heat. Brown roast on all sides. Add remaining ingredients except rolls. Cover and simmer until the roast is tender, about 3 1/2 to 4 hours. Add additional water, if necessary, to keep roast simmering in broth.
In bowl, combine soup, mustard, Worcestershire sauce, horseradish and blend well. Set aside.
In large skillet or Dutch oven brown the beef. Prepare noodles as package directs. To the beef add onions, mushrooms, garlic, pepperoni, green peppers, Ragu, tomato sauce and tomato soup. Serve with noodles.
Cream shortening, butter and sugar; add eggs and flavorings, beating after each egg. Add 1 cup flour and 1/2 cup milk; beat, then add last 2 cups of flour and remaining milk. Bake in tube pan at 325° for about 1 hour.
Place ingredients in layers in a 2-quart baking dish with a tight fitting lid. Start with rice; cover with corn; sprinkle with salt and pepper. Pour 1 can tomato sauce and 1/2 can water. Add onion and green pepper, crumbled, uncooked ground beef and sprinkle with salt and pepper. Pour second can of tomato sauce and 1/4 cup water. Cover with strips of bacon cut in half. Cover casserole and bake for 1 hour in preheated 350° oven. Uncover and bake about 30 minutes until bacon is crisp.
Mix all ingredients except the tortillas. Spread mixture on tortilla. Roll tight. Wrap and store in refrigerator for 2 days before serving. Slice and serve.
Preheat oven to 375°. Combine all ingredients except almonds. Spread in ungreased 8-inch square pan or dish. Sprinkle with almonds. Bake 15 minutes. Serve hot with crackers. (Refrigerate leftovers.) Makes 8 to 12 servings.
Combine all ingredients in pan. Cook over low heat, stirring gently until dissolved. Cover and cook over medium heat 2 to 3 minutes to wash sugar crystals from side of pan. Cook to soft boil stage or 235° on candy thermometer, stirring constantly. Remove from heat and beat with wooden spoon until mixture begins to thicken. Work quickly, dropping by tablespoon onto greased waxed paper. Let stand until firm. Makes 1 1/2 dozen. Wonderful.
Chop broccoli into very small pieces. Mix with remaining ingredients. Best if refrigerated a few hours at least before serving.
Cut eggs in halves, lengthwise. Slip out yolks; mash with a fork. Mix in remaining ingredients; refill egg whites.
Combine sugar, margarine, oil and eggs. Beat well. Combine remaining ingredients. Refrigerate until chilled (1 to 2 hours). Roll into balls, dip in sugar, flatten with bottom of glass onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes. Yields 7 to 8 dozen.
Stir together salad dressing, soy sauce, ginger and pepper. Set aside. Heat oil in wok or large heavy skillet over medium-high heat. Add chicken and stir-fry for 4 minutes (add water if dry). Add carrots and stir-fry 3 to 4 minutes. Add rest of vegetables and garlic; stir-fry 3 or 4 minutes or until crisp and tender (add more water if needed, but cook until water is gone). Stir in salad dressing mixture and simmer 30 seconds. Serve over rice. Yields 3 to 4 servings.
In crock-pot, mix salt, sugar and mustard. Add molasses and mix. Add water and mix. Add washed beans and salt pork. Cook on low all night and the next day. Start after dinner Friday night and they will be ready for Saturday night. Check for water Saturday morning and stir. Serve with hot dogs and cole slaw.
Combine hot water, sugar, salt and shortening. Cool to lukewarm. Sprinkle yeast over warm water in a large mixing bowl; stir until dissolved. Stir in lukewarm water mixture. Add egg and 2 1/2 cups of the flour; beat until smooth. Stir in remaining flour and beat 1 minute. Dough will be soft. Place dough in greased bowl; brush top with soft shortening. Cover tightly with wax paper or aluminum foil. Store in refrigerator until doubled in bulk. (Dough may be kept 1 week in refrigerator at about 40° to 45°.)
Finely mince onions using half of the tops also. Cut artichokes in thirds and reserve oil. Saute onions and garlic in the artichoke oil. Combine all ingredients. Bake in a greased 9 x 9-inch Pyrex dish at 350° for 40 minutes. Serves 4 as a main dish. May be prepared ahead and refrigerated, then heated 15 to 20 minutes in 350° oven. Cut into 2 inch squares. Tripled makes 9 x 15-inch casserole and serves 25 to 30.
Mix lemon juice and milk. Add nuts and pineapple. Fold in Cool Whip. Spoon into graham cracker crust. Makes 2 pies. "Yum yum."
Cook rotini according to package directions. Drain. Rinse with cold water (drain). Drain pineapple chunks. Reserve 1/2 cup syrup. Combine 1/2 cup pineapple syrup, mayonnaise and salt. Mix. Pour over rotini. Chill at least 1 hour. Add remaining ingredients. Mix. Chill before serving. Makes 6 to 7 servings.
Layer small pieces of lettuce, 1 cup chopped celery, green pepper and green onions. Top with dressing made of sour cream, mayo and sugar. Sprinkle with Parmesan cheese and bacon bits.
Place all ingredients in a crock-pot and cook on low, stirring occasionally, and serve with corn chips. Must keep this dip warm or it will get hard.
Place softened cream cheese in the bottom of glass baking dish (8 x 11-inches). Add jar of salsa and spread over cream cheese. Top with Monterey Jack cheese. Bake at 350° for 20 minutes or until bubbly.
Soak chicken one hour in egg mixture. Roll in bread crumbs and fry in butter. Place in casserole dish the chicken and mushrooms; cover with cheese. Baste with broth or lemon juice. Bake 30 minutes at 350°.
Cover with salt and water 24 hours. Drain and put alum size of walnut. Cover with boiling water, spices and vinegar. Boil and pour over pickles. Do this 4 days (just heat juice).
Mix ingredients; shape into small balls. Cook over medium heat, turning often, until brown, about 20 minutes. (Or bake in oven in 9-inch, oblong pan at 400° until light brown, about 20 or 25 minutes.)
Mix cottage cheese and Jell-O. Add pineapple. Mix well. Add Cool Whip. Mix well and refrigerate.
Preheat the oven to 350°. Mix all the ingredients together, except the pork chops, in a bowl. Sprinkle salt and pepper on the outside of each pork chop, then stuff the pocket of each with the meat dressing and place in a greased baking dish. Bake for 1 to 1 1/2 hours.
Mix the first 4 ingredients and microwave on High for 2 minutes. Add yeast and stir. Let stand 20 minutes. In separate dish, mix flour, salt, soda and baking powder. Add yeast mixture to flour mixture and let rise in a warm place for 2 hours. Spread out half of the dough, adding flour as needed. Top with sliced ham and cheeses. Repeat with other half of dough. Roll up each half jelly roll style. Let rise 30 minutes to 1 hour. Bake at 350° for 30 to 35 minutes. Cool slightly and slice.
Place chicken breasts in large pot with water.	Bring to a boil. Reduce heat and simmer until chicken is completely done. Remove chicken from broth and place on plate to cool. In separate pan saute onions, celery, and garlic in olive oil a few minutes. Do not brown. Remove chicken from bones and shred. Return shredded chicken to broth.	Add sauteed onion mixture. Add salt, pepper, and noodles. Cook until noodles are done.
Prepare cake mix according to directions. Pour batter into two 9-inch cake pans. Bake at 350 degrees for 10 minutes. Remove from oven and sprinkle nuts evenly over both cakes. Combine syrup and cinnamon and drizzle over both cakes. Return to oven and bake another 15 minutes. Serve warm.
Preheat oven to 350°. Grease and flour a 9 x 9-inch baking pan. In large bowl with fork, mix 1 1/4 cups flour and 1/2 cup sugar, baking powder, soda and salt. Add 1/2 cup butter or margarine, milk, egg and vanilla. With spoon, beat until well mixed. Pour batter evenly in baking pan.
Blend Crisco and peanut butter. Stir in salt, sugars and eggs. Stir well. Stir in flour and baking soda. Roll in 1-inch balls. Bake in muffin pans. When done, put one Reese's cup in top of cookie after taking from pan. Hershey's Kisses can be used. Let cool.
Cream margarine, sugar and softened cheese. Add flour and salt. Shape into 1/2-inch balls. Place on ungreased cookie sheet. Press peanuts into each dough ball. Bake for 15 minutes at 350°.
Combine the first 5 ingredients and 1 cup chopped nuts in mixing bowl; mix until well blended. Shape into a ball. Roll cheese ball in remaining nuts until well coated. Yields 1 cheese ball.
Drain dill pickles in colander for about 1 hour. Place in stainless steel bowl or Corning Ware dish. Put sugar, Tabasco and garlic over pickles and stir until it starts to form liquid. Stir every 1 to 2 hours during the day. (Keep covered with plastic wrap.) Let them sit out overnight. The next day make sure all sugar is melted. If melted well, put them back into the jar. Pour liquid over them and refrigerate. They are delicious!
Mix ingredients; shape into twenty 1 1/2-inch balls. Cook over medium heat, turning occasionally, until brown, about 20 minutes. Or cook in an ungreased oblong pan, 13 x 9 x 2-inches, in a 400° oven until light brown, 20 to 25 minutes. Makes 4 servings.
Heat oil in frying pan or wok until hot. Add salt and garlic. Cook for 1 minute being careful not to let garlic burn. Add shrimp. Remove shrimp as soon as they turn pink in color. Remove and discard garlic. Add ground pork to pan and cook until pork is white in color. Add chicken broth, pepper, sugar, soy sauce and sherry. Stir and let come to a boil. Return shrimp to pan; stir-fry to mix. Add cornstarch mixture to thicken gravy. Pour beaten egg over shrimp and stir-fry just until egg is set. Stir in sesame oil. Sprinkle cut green onions on top and serve over rice.
In large skillet, cook bacon until crisp. Remove and crumble. Into 1 tablespoon drippings add onion and cook until tender. Add potatoes, bacon and Italian dressing. Toss lightly until coated and heated through. Serves 8.
Cream butter, sugar, vanilla and salt. Add eggs and beat. Add oatmeal and other dry ingredients. Bake at 350°.
Place beans in a large saucepan and cover with water, bring to a boil. Cook uncovered for 8 to 10 minutes or until crisp-tender; drain and set aside. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels, drain, reserving 2 Tbsp drippings. Saute onion in drippings until tender. Stir in soup and milk until blended-heat through. Spoon over beans. Sprinkle bacon over top. Yield: 8 servings.
Brown rice in saucepan with cooking oil on medium heat. Add remaining ingredients. Cover lightly and simmer for 30 to 40 minutes or until rice has absorbed all liquid.
Bake 10 minutes at 425°, then 35 to 40 minutes at 325°.
Mix thoroughly. Add tears of joy, sorrow and sympathy. Flavor with love and kindly service. Fold in 4 cups of prayer and faith. After pouring all these things into your life, bake it with the heat of human kindness. Serve with a smile anytime and it will satisfy the hunger of starving souls.
Trim ends of eggplants; do not peel them. Cut into 3/8-inch cubes. There should be about 4 cups. Trim ends of zucchini; do not peel. Cut into 3/8-inch cubes. There should be about 4 cups.
Mix together. Grease pan and work dough out in pan. Bake at 325° for 15 minutes. Cool.
Boil potatoes and cream them. Add all the other ingredients to the potatoes. Mix well. Bake in casserole dish at 350° for 30 minutes.
Mix sugar, cracker crumbs, pecans and coconut. Melt butter and peanut butter. Pour over coconut mixture. Shape into 1-inch balls. Melt chocolate pieces and shortening. Spear balls with toothpicks and dip into chocolate. Remove and put on wax paper and chill.
Make dressing of first 5 ingredients and spread on both sides of buns. Place ham and cheese on bun; wrap lightly in foil and place on cookie sheet and bake at 400° for 12 to 15 minutes.