HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt butter on low heat, add sugar and honey; stir until melted, then let it boil slowly for 5 minutes without stirring. Remove from fire, add vanilla. Pour over popcorn, mix well and spread in large oiled pan and put it in 250° oven for 1 hour. Stir every 15 minutes.
Wash potatoes. In a large pot of boiling water, cook potatoes until tender. Drain and let cool slightly. Peel only if skins are tough. Cut potatoes into thin slices.
Preheat oven to 450°. Put half the salt and pepper on chops and brush with 2 tablespoons of the dressing. Mix cabbage and carrot together in a baking dish. Sprinkle on remaining salt and pepper. Pour on remaining dressing. Toss. Spread evenly over the bottom. Place chops on top. Cover with foil. Bake 30 minutes or until tender.
Cook bacon in an ovenproof 12-inch skillet until crisp. Remove to paper towels to drain. In drippings, saute onions until tender. Remove and set aside. Dust pork lightly with flour. Brown a third at a time in drippings. Add oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender. In saucepan, cook potatoes until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from oven and spread potatoes over pork mixture. Melt butter and brush over potatoes. Broil 6 inches from heat for 5 minutes or until brown. Serves 10.
Preheat oven to 350°. Grease and lightly flour bottom only of a tube pan. Dissolve lime Jell-O and hot water. Sift in bowl white cake mix. Make a well and add Jell-O mixture plus Wesson oil and 4 eggs. Add one at a time, stir after each. Pour into pan and bake at 350° about 50 minutes. Stir in bowl powdered sugar and juice of 2 lemons. Mix well. Punch holes in cake with fork. Drizzle glaze over it.
Combine first 7 ingredients and beat thoroughly. Sift flour and add soda and baking powder. Add to first mixture. Mix well. Stir in rolled oats and chopped nuts. Drop from a level tablespoon onto greased cookie sheet. Bake in a 350° oven 12 to 15 minutes.
Shells: Mix all ingredients for shells until smooth. Refrigerate and chill while making filling. Divide into 24 balls and press into small muffin tins, making shells, being careful not to make any holes or filling will stick.
Pick and wash beans. Cover with cold water; let stand 2 hours. Add enough cold water to come to about 3 inches over beans. Add ham bone and fat, celery, onion and carrots. Cover; bring to a boil. Lower heat and simmer about 2 hours. More hot water can be added during cooking. About 20 minutes before end of cooking, add salt, garlic powder and pepper to taste. The key to taste is to allow liquid to thicken slightly. A can of tomatoes can be added in the last 20 minutes, also.
Turn oven on to 475° and let it get hot. Wrap ham in heavy aluminum foil and pour the coke over it before sealing the aluminum foil. Reduce the oven to 200° and place the ham in and bake overnight.
Mix as for double crust. Press dough into a flat circle with smooth edges. On a lightly floured surface, roll dough to a circle, about 1 1/2-inches larger than inverted pie plate. Be careful not to stretch the dough. Trim 1/2-inch beyond edge of plate. Fold under to make a double thickness of dough around rim and flute with fingers or fork.
Brown beef and drain. Cook onion until transparent. Add flour. Combine with rest of ingredients. Simmer for one hour.
With an electric mixer on medium speed, mix together the flour, salt, cinnamon, brown sugar, ginger root, white sugar and canola oil. Take 2 cups of this mixture out and reserve for the crumble topping. To the remainder, add the baking soda, baking powder, eggs and buttermilk.
Use a large, flat pan, enamel or aluminum. Melt butter in it. Slice a thick layer of onions, then a generous layer of potatoes. Sift flour over this. Pour tomatoes (use a large can if for large family) over; slice sausages thinly and cover the top. Cover with boiling water salted to taste and bake slowly 3 hours. If sausages get too brown, turn them over. This recipe is so tasty that it will not be confined to washdays if once tried.
Mix first four ingredients together. Pour over chicken wings and soak overnight for 4 to 6 hours. Bake 1 hour and baste with sauce while cooking.
Mix all together. Press into 9-inch pie pan, saving 1/2 cup crumbs for topping. Bake at 375° for 7 minutes.
Mix mustard, ginger, pepper, salt and flour together. Pound into veal cutlets. Brown on both sides in butter in skillet; add cream. Cover and cook slowly for 1 to 1 1/4 hours.
Sauce:	Place tomato paste, tomato sauce, pepper, oregano, basil leaves and garlic powder into saucepan. Saute onion in vegetable oil; put into the sauce then brown hamburger and place into the sauce. Cook sauce for 30 minutes. In another pan boil water with 1 teaspoon vegetable oil. After water comes to a boil, place 1 package lasagna noodles and cook until tender. Cut with a fork.
Mix all the first dry ingredients in a bowl. Stir in milk and melted shortening. Add nuts. Turn into a greased and floured pan. Sprinkle with mixture of 1 cup brown sugar and 4 tablespoons cocoa. Pour hot water over entire batter. Bake 40 to 45 minutes at 350°. Serve warm plain or with whipped cream.
Mix ingredients; pour into buttered casserole dish. Sprinkle stuffing mix on top. (May not wish to use all of stuffing mix.) Bake at 325° for 45 minutes.
Soak bread in milk. Add eggs; stir well. Add raisins and margarine in bits over top of pudding. Bake at 350° for 45 minutes, or until brown.
Scald milk until bubbles form around edge; remove from heat. Add sugar and salt; stir until dissolved. Stir in half and half, vanilla, whipping cream and peanut butter. Cover and chill in refrigerator for 30 minutes. Freeze as directed.
Mix seasonings with apples except for butter and lemon. Pour into pie crust. Put butter slices on top of apples. Squeeze lemon on top. Cover with pie crust and seal around edges. Prick with fork and sprinkle nutmeg on top. Put foil strips around edge of pie for first 20 minutes, then remove. Cook at 425° for 40 to 45 minutes.
Mix all ingredients and pour in an 11 x 14 pan that has been sprayed with Pam. Bake at 350° until done.
Knead all ingredients well. Form into balls, about 1-inch. Melt one 12 ounce package chocolate chips and 1/3 stick of paraffin in a double boiler. Dip balls with toothpick and place on waxed paper to harden.
Mix together ingredients. Place salmon fillets or salmon steaks in greased Pyrex flat dish. Cover with thin sliced tomatoes and onions and brush with olive oil mixture. Bake in preheated 375° oven approximately 30 to 40 minutes.
Grease and flour 11 x 17-inch pan. Sift dry ingredients together. Melt butter and Coca-Cola together. Add eggs, vanilla and buttermilk; mix well. Add the liquid to dry ingredients and beat until smooth. The batter will be very thin. Pour into the prepared pan and bake at 350° for 30 minutes. Ice while hot.
Drain beets and reserve syrup. Mix syrup and cornstarch in a 2-quart saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets and orange slices or pineapple. Heat through.
In 2-quart ungreased casserole, place 2 cups chip. Top with corn. Add chicken and olives. Mix soup, chili, sour cream, salt and cumin. Spread over chicken mixture. Sprinkle with remaining chips. Bake, uncovered, at 350° for 40 to 45 minutes. When done, sprinkle with grated cheese and melt under broiler (optional)
Melt oleo, add milk and 2 tablespoons taco seasoning mix. Stir in instant potato mix. Press mixture over bottom and up sides of 10-inch pie plate. Brown beef and onion. Drain off fat. Stir in remaining taco mix, beans and barbecue sauce. Cook and stir until bubbly. Turn into crust. Bake at 350° for 30 to 35 minutes. Let stand 5 minutes, top with lettuce, tomato and cheese. Cut into wedges. Serve with sour cream.
Peel and slice potatoes. Put in pressure cooker. Slice hot dogs; add to cooker. Slice onion; add to taters. Mix oil, sugar, vinegar, water, salt, pepper and a little parsley. Pour over taters. Bring up pressure. Cook for 7 to 8 minutes after control jiggles.
Sift flour before measuring. Mix milk, vanilla, sugar, salt and egg together. Stir slowly into flour, then beat until smooth with rotary or electric beater at medium speed. Makes about 36 rosettes. Heat iron, then dip hot mold in batter then back into pan of fat. Fry at 365° until brown. Drain on absorbent paper. Ice with egg white icing. Beat egg whites until stiff. Add powdered sugar and vanilla. Frost. Can add food coloring. Bake Rosettes with icing for 1 hour at 150° to dry. Then store in airtight container.
In a skillet, saute the beans and mushrooms in butter. Sprinkle with dressing mix; toss to coat. Just before serving, sprinkle with bacon. Makes 4 to 6 servings.
Place apples in a 1-quart casserole dish. Sprinkle with lemon juice. Microwave at High (100%) until apples are tender-crisp, 2 1/2 to 4 minutes. Set apples aside.
Cut franks in half, lengthwise and then crosswise; set aside. Melt butter in heavy skillet (be sure handle is ovenproof). Add half of onions and cook slowly until soft. Add green beans (do not defrost). Add other half of onions. Stir in soup, milk, salt and marjoram, mixing well. Fold in frankfurters and heat to bubbling.
Cook vegetables in water until crisp, but tender. Drain. Layer broccoli and cauliflower, separated into florets, in a buttered 13 x 9 x 2-inch baking dish. Mix soups and sour cream and pour over vegetables. Sprinkle with cheese and paprika. Cover and bake at 350° for 25 to 30 minutes.
Mash egg yolks and blend with softened butter. Heat cream in the top of a double boiler. Gradually mix in egg yolks. Add seasonings and turtle meat and cook 15 minutes until thickened. Serve over toast or in patty shells.
Prepare salad dressing by the directions on the package. Prepare all other ingredients as shown, placing all in fairly large bowl. Pour dressing over salad and toss.
Cook carrots and cauliflower in boiling water (salted) 4 minutes. Drain and combine with onions, green pepper and mushrooms in a large bowl. Pour French dressing over the vegetables and mix. Cover and allow to marinate in refrigerator overnight.
Stir boiling water into Jell-O in large bowl and stir until completely dissolved. Mix cold water with ice cubes to make 1 cup. Add to Jell-O, stirring until slightly thickened. Remove any remaining ice. Stir in 2 1/2 cups of Cool Whip with wire whisk until smooth. Mix in chopped strawberries. Refrigerate 15 to 20 minutes or until mixture is thick and will mound. Spoon into crust. Refrigerate 4 hours or overnight. Garnish with Cool Whip and strawberry halves. Serves 8.
Cream butter and sugar. Add eggs and beat. Make paste of food coloring, vanilla and cocoa; add to creamed mixture. Add alternately the cake flour and buttermilk. Fold in baking soda mixed with vinegar. Bake in two 9-inch cake pans at 350° for 30 minutes.
Melt oleo and Velveeta cheese in double boiler or microwave. Remove from heat and add cream cheese, sour cream, onion juice, horseradish and Worcestershire sauce. Add yellow food coloring and 1 drop of red to desired color.
Saute onions, celery and green pepper in fat. Add rest of ingredients except meat. Simmer slowly for 15 minutes, stirring often. Add meat; simmer 10 minutes. Serve on hamburg or hot dog buns.
Brown pork chops, then simmer with the rest of ingredients until done. Serve with a Cajun dish, sauteed okra, butter beans, corn and tomatoes.
Butter casserole dish. Layer meat, carrots, onion and potatoes. Mix soup and water. Pour over vegetables and meat. Cover casserole dish and bake in 300° oven for 4 hours.
Mix all ingredients together well. Pour into greased baking dish. Bake at 350° for about 45 minutes to 1 hour.
Cut steak into thin strips, approximately one-inch long and saute along with onion and celery in the butter. Add mushrooms and vegetables, soy sauce and water to mixture. Cover and simmer for 20 minutes. Serve over rice or dried Chinese noodles. Season with salt and pepper.
Place carrots in buttered casserole dish. Sprinkle sugar, salt and pepper on top. Dot with butter. Cover; bake in hot oven at 400° for 30 minutes (or until tender). Serves 6 to 8.
In saucepan, combine brown sugar, oleo, corn syrup or honey and salt. Boil for 5 minutes or to a hard boil. Add vanilla and soda. Mix with popped popcorn. Spread on 2 cookie sheets and bake in 200° oven for 1 hour. Stir every 15 minutes. Store in airtight container to keep crisp.
Grind vegetables and mix with salt. Let stand 2 hours, then drain. Blend sugar, vinegar, celery seed and mustard seed. Mix with ground vegetables. Store in refrigerator or fill sterilized jars and seal.
Juice and water make 2 1/2 cups; cook juice and jello until dissolved. Add all ingredients. Chill!
You can add 1 crushed garlic clove and 1 cup chili sauce, if desired.
Butter 8 x 10-inch pan. Line with tortillas. Cook hamburger meat until done. Put 1/2 of meat mixture and 1/2 of grated cheese, then more tortillas, then the rest of meat mixture and cheese. Bake at 400° until the cheese melts.
Cook pineapple for 3 minutes. Add jello and cook 2 minutes. Remove. Mix cream cheese. Cool. Fold in whipped cream and nuts.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Combine chicken pieces, celery, rice, onion and peas in a	large bowl. Stir in mayonnaise, lemon	juice,	salt and pepper; mix well. Melt butter	in medium size saucepan over medium heat. Stir in flour. Cook, stirring constantly, 1 minute or until mixture is	thickened and	bubbly. Gradually pour in chicken broth. Cook, stirring constantly, until sauce is thick and smooth, about 2 minutes. Pour sauce over chicken mixture; stir to thoroughly combine. Spoon into prepared pan. Sprinkle with almonds. Bake 45 minutes.
Mix everything in order except berries. Clean berries and dry them. Toss in a little flour and fold into mix. Bake in 2 square or 3 round pans.
In a large saucepan, mix ground beef, onion, seasoning mix, tomato sauce and water. Heat for 15 minutes. In a greased 9 x 9-inch casserole, layer meat, beans, chips, olives and cheese. Bake at 350° for 30 minutes or until cheese melts and casserole is hot. Makes approximately 8 servings.
Mix vegetables and toss with Italian dressing or oil and vinegar. Add Italian seasoning and Parmesan cheese and toss. Crunchy and good tasting; healthy, too!
Chop onion, tomatoes and lettuce. Toss with Cheddar cheese and picante sauce. Crunch and add a bag of Doritos. Brown ground beef. Add drained beans and 1/4 teaspoon salt to ground beef and simmer 10 minutes. Mix into cold salad.
Brown beef; drain. Add sauce, water and salt. Bring to boil. Layer sauce, uncooked lasagne noodles, Ricotta and Mozzarella. Repeat layers ending with sauce. Top with Parmesan. Cover tightly. Bake at 375° for 1 hour. Let stand 5 to 10 minutes.
Cream butter and sugar and beat well. Add flour and cornstarch beating until smooth. Drop by teaspoonful on ungreased cookie sheet. Bake at 350° about 10 minutes (they do not brown). Cool slightly, remove to wire rack and cool. Add frosting to top. Yields 8 to 9 dozen.
Mash butter and crackers. Put 1/2 cracker mixture into 2-quart casserole. Layer chicken, chestnuts, crackers, chicken and chestnuts. Pour in mixtures of soups and sour cream. Bake for 30 minutes at 350°.
Cut chicken in pieces. Dip in Pet milk. Roll in mixture of corn flakes, Accent, salt and pepper. Place chicken in shallow baking pan lined with Reynolds Wrap. Bake in 350° oven for 1 hour.
Melt chocolate in microwave until smooth. Mix all other ingredients in bowl and cover with melted chocolate. Mix chocolate through and place in chunks on wax paper to dry. Enjoy!
Place fish fillets in a 9-inch non-metallic pie plate. In a small bowl, stir together wine, lemon juice, lemon peel, pepper and grapes. Spoon over fish. Cover with waxed paper. Microwave on High for 2 minutes or until fish turns opaque. Let stand 2 to 3 minutes. Serves 2.
Put all of the ingredients in a 12-quart pot. Cover and simmer for 2 1/2 to 3 hours. About 20 minutes after the stock starts to cook, fat will start to rise to the surface. Skim this fat off with a spoon. After all the fat is removed, add 4 to 5 bay leaves and continue to cook.
Mix ingredients; let stand for 20 minutes. Beat egg whites and fold in. Great for fish, chicken, onion rings, etc.
Mix well in large container. For 1 serving, put 1/4 to 1/3 cup in cup and add hot water. Stir.
Combine eggs, cream, sugar, salt and vanilla in bowl and mix thoroughly with mixer. Pour into ice cream freezer, add condensed milk and stir well. Add dairy milk to fill line on freezer and stir. If fruit is used, add before dairy milk. Makes 4 quarts.
Boil hen, carrots, celery and broth and when done, remove meat from bones and set aside. Using can of soup, add to broth.
Mix Kool-Aid, sugar and pineapple juice. Add sherbet and pour Sprite over sherbet.
Mix all ingredients. Place in quiche dish. Bake at 350° until it bubbles. Serve hot with crackers.
Combine chocolate and 3 tablespoons water in saucepan. Heat until chocolate melts, stirring constantly. Cool. Stir in vanilla. Fold gently into whipped cream. Spoon into meringue pie shell. Chill for 2 hours or longer. Garnish with additional stiffly whipped cream, shaved bitter chocolate and nuts.
Core apples and pare the upper half.	Place in baking dish. Fill the core well with 1 tablespoon brown sugar and 1 tablespoon shortening. Sprinkle tops with pinch of cinnamon and nutmeg. Pour hot water or orange juice with water around the apples and seal pan with foil. Bake	in 400° oven for 20 minutes. Remove foil to baste apples. Cover to	complete baking for 20 minutes more. Serve hot or cold with pan juices.
Make 1-crust pie shell and bake. Dissolve 1 package of frozen unthawed sweetened sliced strawberries (16 ounces). Break up berries in hot gelatin until gelatin thickens. When partially set, pour into cooled pie shell. Garnish with ice cream or whipped cream.
Coat a Dutch oven with cooking spray. Add oil. Place over medium-high heat until hot. Add eggplant and next 5 ingredients. Saute 5 minutes or until vegetables are crisp-tender. Stir in vinegar, garlic, basil and oregano. Cook an additional 20 minutes, stirring occasionally. Let cool to room temperature. Cover and chill at least 4 hours. Serve with grilled pork or poultry. Yields 3 1/2 cups (6 calories and 15% fat per tablespoon). Protein 0.2, fat 0.1 (saturated fat 0), carbohydrate 1.2, fiber 0.3, cholesterol 0, sodium 3.
Dissolve cherry jello in 1 1/2 cups boiling water. Add cranberry sauce and undrained pineapple. Chill in 9 x 13-inch pan until set.
In heavy saucepan over low heat, melt chocolate with coffee. Stir until smooth, then set aside. In small bowl, beat eggs, sugar and salt until fluffy. Add heavy cream and beat mixture until it mounds slightly. Beat in chocolate mixture until well blended. Spoon into serving bowls and top with whipped cream.
Bake as directed in rectangular pan. Remove from oven, and using fork, punch full of holes. Pour can of cream of coconut and can of Eagle Brand milk over top. Let cool, then cover with Cool Whip and frozen coconut, thawed. Bake for 1 hour. Serves 12 to 16.
Brown ground beef and let drain. Place in slow cooker the picante sauce. Add beef and cheese. Let cook until you are ready to serve. Dip with tortillas.
In saucepan, combine ingredients (except meat) along with 1/2 cup of water; bring to a boil. Reduce heat and simmer 20 minutes. Cool. Add meat; toss to coat. Refrigerate overnight (or at least 6 hours). Drain meat; reserve marinade. Thread meat on skewers. Broil over medium coals 20 to 25 minutes, turning once and brushing with marinade 2 or 3 times. Serves 4.
Mix eggs and milk together. Add sifted dry ingredients and beat until smooth. Add butter and blueberries; mix lightly. Bake on lightly greased and moderately hot griddle. Serves 6.
Cut donut shaped bread using donut cutter - no crusts. Fit leftover scraps into a 9 x 13-inch greased pan. Layer cheese on bread. Sprinkle on ham and broccoli. Arrange donut-shaped bread on top in two rows, down either side of center. Combine eggs, milk, onion, salt and mustard. Pour over bread, saturating each donut. Refrigerate 6 hours or overnight. Bake at 325° for 55 minutes. Let stand 10 minutes before serving. For color add cherry tomatoes and/or sprig of parsley in each donut center.
Makes approximately 1	gallon. Clean	rhubarb and cut into cubes. Add sugar, water and lemonade. Stir, then cover and bake at 350° for 30 minutes or until very soft.	Drain off juice and chill. Just before serving, pour mixture over ice cubes or ice ring in punch bowl. Pour carbonated beverage (desired amount) carefully down side of bowl. Serve.
Chop up the Velveeta and Monterey Jack cheese into cubes and place into a crock-pot. Add the Ro-Tel tomatoes, milk and jalapenos. Stir occasionally and cover. Takes about an hour.
Mix dry ingredients, then mix in egg and oil. Add enough skim milk to make batter pourable. Cook on griddle at medium heat, turning once when bubbles appear. Makes six 4-inch pancakes, about 55 calories each.
Grease and flour 9 x 13-inch baking pan. Sprinkle chopped nuts, then the coconut over bottom of pan. Mix cake as directed. Pour over nuts and coconut. Melt butter; remove from heat. Add cream cheese and sugar. Mix until smooth. Drizzle evenly over cake batter. Bake at 325° for 45 minutes.
Cook broccoli according to package directions and drain. Cook rice. Saute chopped onion in oleo. Mix broccoli, rice, soup and sauteed onion together. Add a little of the Cheez Whiz (about 1/3 jar) and mix. Season with salt, pepper and Tabasco sauce. Pour into buttered casserole dish and spoon remaining Cheez Whiz on top. Bake uncovered 30 minutes at 350°.
Cream shortening and sugar together. Add eggs, then add flour and milk. Add flavoring last. Pour into 2 pans and cook at 350° until golden brown.
Slice rolls in half and return bottom half to pan. Put a layer of ham and then a layer of cheese on rolls. Mix margarine, mustard, worcestershire sauce and onion powder together. Drizzle a small amount over cheese and save rest for topping. Add top half of rolls. Brush or spoon over the top of the rolls the remaining margarine mixture. Bake at 350 degrees for 20 to 25 minutes. May need to cover lightly with foil to keep tops from getting to brown. May refrigerate after fixing and bake just before serving.
First, bring water and butter to a boil; add flour. Cook until thick; cool. When cool, add eggs, one at a time, beating after each one. Drop from spoon onto a greased pan and bake for 40 minutes at 350°. Cool and cut open. Fill with favorite pudding.
Bring first 3 ingredients to a boil. Pack pickles and dill into jars. Add 1/2 teaspoon alum to a quart. Pour boiling mixture over pickles. Put jars on grate. Bake at 200° for 1 hour. Do not tighten lids until you remove from oven. Ready to eat when cold.
Combine salmon, salt, dry milk and pepper. Stir in onion, eggs, bread and blend well. Then stir in hot water and butter. Press mixture into well-greased 9 x 5 x 3-inch loaf pan. Bake in moderate oven at 350° until knife inserted near center comes out clean. Bake about 1 hour. Let cool in pan 10 minutes before turning out.
Cut 5 cookies in half; set aside. Finely roll remaining cookies. Combine cookie crumbs and 1/4 cup melted margarine, press on bottom and up sides of 9-inch pie pan.
Combine spinach, butter and cream cheese in an ovenproof dish. Place a layer of artichoke hearts over the top. Combine Ritz crackers and Parmesan cheese; sprinkle over top. Bake for 30 minutes in a 350° oven (or until brown on top).
Combine flour, baking soda, baking powder and if desired, caraway seed. Set aside. Mix margarine and sugar. Add egg, buttermilk and dry ingredients. After blended, add raisins. Grease and flour a loaf pan. Bake at 350° for 50 to 60 minutes.
Mix onion, soup and sour cream. Mix in the rest of the ingredients. Save enough cheese to sprinkle on top. Add frozen potatoes. Place in a 13 x 9-inch baking dish. Bake in 350° oven for approximately 30 minutes.