HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a dish, place skinned duck breasts. Season with salt and pepper. Place sliced apples and onion in dish and pour orange juice over breasts. Cover and marinate overnight.
Cream together the shortening and sugar. Beat in eggs and sifted dry ingredients alternately with coffee, jelly and molasses. Blend in fruits. Line two 9 x 5 x 3-inch loaf pans with heavy wrapping paper and grease. Fill pans almost full. Bake 2 1/2 hours at 300°. Cover with paper last hour until tester comes out clean. Cool. Wrap in wax paper. Store in airtight container.
Fry hamburger meat until done. Drain off excess fat. Add onions to the meat and cook until onions turn clear. Set meat mixture aside. When you open the crescent rolls, do not separate into crescent shapes but leave as rectangles. Line the bottom of a lightly greased 9 x 13-inch baking pan with a layer of crescent rolls. Add the hamburger and onion mix. Top with a layer of the Velveeta cheese and finish with another layer of crescent rolls until all the top is covered. Put in 375° oven and bake until crescent rolls turn golden brown. Cut into cubes to suit your plate. Great served with salad and baked beans.
Mix all ingredients. Put 1/4 cup mixture into cup and fill with boiling water.
Boil beets; skin. Place in mixture and bring to a boil. Place into jars and seal.
Mix dry ingredients. Add water, vinegar and beaten egg. Mix well and cook until thickened, stirring constantly. Add butter and pimento and cook gently about 3 minutes. Add 1 to 2 pounds of favorite cheese.
Combine and put in a buttered baking dish. Refrigerate overnight. Bake, uncovered, at 350° for 45 minutes. May be frozen after cooking.
Beat at medium speed for 2 minutes. Pour over partially baked crust and sprinkle with finely chopped pecans. Return to oven and bake 35 minutes until filling is set. Cool and cut into squares. Makes 3 dozen.
Mix sugar and spices together. In bottom of crust, line apples in thick layer. Spread generously with sugar/spice mixture. Repeat. Fill crust very full, as apples cook down. Dot oleo on top and put top crust on. Cut vent holes in top and seal to bottom crust. Bake in 400° oven for 40 to 60 minutes. If edges begin to get too brown, cover with foil.
Take rolls out of pan and slice in half. Mix margarine, mustard, Worcestershire sauce, grated onions and poppy seed well. Spread mixture on both sides of rolls. Then lay ham and cheese on rolls. Place top of rolls over ham and cheese. Then spread mixture on top of rolls. Bake at 350° for about 15 minutes. Makes 72 sandwiches.
Put one cup sugar in large iron skillet and let melt to a dark golden brown syrup, stirring constantly. Add boiling water and cook until lumps are gone. Mix rest of ingredients together and stir into syrup. Cook until thick. Cool before putting into baked pie crusts. Makes 2 pies.
Soak dried fruit in juice several hours. In a large mixer bowl, stir flour, yeast and spices. Heat milk, butter, sugar and salt to warm (to 120°). Add to dry mixture. Add eggs and shredded orange peel. Beat with mixer on low speed. Beat 3 minutes on high speed. Stir in fruit mixture, walnuts and 2 to 2 1/2 cups flour to make soft dough. Knead 8 to 10 minutes. Use dough hook. Shape in ball. Place in greased bowl. Let rise until double. Shape in 2 loaves. Let rise 60 minutes. Bake in a 375° oven for 35 minutes.
Simmer rose hips in water in a covered saucepan. Put cooked pulp in blender and blend until smooth. Add sugar and allspice. Simmer, stirring constantly, until thick. Mixture will thicken more after cooled. Pour into jars. Seal with paraffin.
Cream margarine, sugar, and vanilla. blend in flour. Pat dough into bottom and about 1 1/2 inches up the sides of a greased 9 inch spring form pan.
Melt together the butter, sugars, cinnamon and nutmeg. Let ice cream melt and mix together. Put in jars and refrigerate. Can be stored up to 3 months. Delicious.
Pound chicken breasts paper thin; coat in flour. Place in heated skillet, coated with butter. Brown breasts and set aside. Discard contents of skillet. Place breasts, lemon juice, capers and wine in skillet. Cook until done (3 to 4 minutes). Remove. Serve with steamed vegetables (broccoli, cauliflower, carrots and red bell peppers). Add tarragon and wild rice. Top chicken with artichoke hearts and twist of lemon peel.
Boil chicken; skim fat off. Add salt, pepper, and bay leaves. Reduce heat and cook for 1 hour and 15 minutes. Save broth. Saute onion and bell pepper in olive oil. Add tomatoes, Rotel, and rice. Debone chicken and add to mix. Cook additional 30 minutes over medium low heat. Serving idea: Serve wrapped up in warm tortilla. Serves many people!
Cream margarine and sugar. Add eggs and blend thoroughly. Add vanilla. Combine dry ingredients and add to creamed mixture. Mix thoroughly and chill 2 hours or overnight. Roll out as thin as possible on lightly floured board. Cut with cookie cutters and place on greased baking sheet. Sprinkle with sugar or frost after baking. Bake at 400° for 6 to 8 minutes.
Brown ground beef and onion; drain. Add taco seasoning and taco sauce. Crumble 2 cups of corn chips in casserole dish; add meat mixture on top of chips. Put drained beans on top of meat; cover with foil. Bake 30 minutes at 350°. Remove foil; add rest of crumbled chips. Top with cheese. Return to oven and bake, uncovered, until cheese melts. Garnish with shredded lettuce and sour cream, if so desired.
Melt margarine. Beat egg in large bowl, then add sugar, beating until creamy. Add hot margarine. Stir until creamy. Fold in Cool Whip and pineapple until well blended.
Fill large kettle or Dutch oven with 2 gallons water. Add sausage, lemons, onion, crab boil, salt and pepper. Bring to a boil; simmer 45 minutes. Add butter. When butter has melted, add corn; cook for 5 minutes. Add shrimp and cook for about 8 minutes or until shrimp are pink. Drain liquid and serve on large platter. Let each guest take some sausage and corn, then peel their own shrimp. Serves 8 to 10. Make once a month.
Cream margarine and sugar. Add eggs. Combine baking soda and water; add to mixture. Add salt and vanilla; mix well. Add dates, cherries and pecans. Stir in flour. Spread onto cookie sheet. Bake at 300° for 25 to 30 minutes; cool. Cut into bars.
Cream shortening and sugar. Add one egg at a time. Add milk and flour to which baking powder has been added. Add vanilla and lemon extract last. Use a stem pan, greased and floured. Place in cold oven. Turn to 350° and bake 1 hour and 15 minutes. Do not open oven.
Cook macaroni; drain and rinse in cold water. Add other ingredients. Bake in well-greased pan for 45 to 60 minutes. Turn out on platter; serve plain or with tomato or mushroom sauce.
Cut the elephant into small bite size pieces. (Reserve trunk; you will need something in which to store the pieces.) This will take about 6 months. Add enough brown gravy to cover. Cook over kerosene fire about 3 months at 600°. This will serve 3,867 people. If more are expected, 2 rabbits may be added. Do this only if necessary as most people do not care to find hare in their stew.
Cook chicken in water until tender. Cool and remove skin. Slice thin and refrigerate. Cook broccoli and cut in bite size pieces. In double boiler, blend milk, cream cheese, salt and garlic salt; stir in 3/4 cup Parmesan cheese. Place broccoli and sliced chicken in layers; top with remaining cheese. Bake at 350° for 30 minutes. Garnish with onion rings and bake 10 additional minutes.
Saute ground beef and onion on medium heat 15 minutes. Add the rest of the ingredients except the beans; mix well and cover. Simmer 15 to 20 minutes. Add kidney beans and simmer 15 minutes longer.
Beat eggs hard. Add sugar. Beat well. Add oil and vanilla and beat. Add dry ingredients. Add one can of drained pie apples (sliced and packed in water). Add 1/2 cup walnuts. Bake 1 hour at 350° in 9 x 13-inch pan. Serve with Cool Whip on top.
Beat eggs. Add sugar, beating well. Add oil, cocoa and vanilla. Add flour and mix well. Stir in nuts. Pour batter in greased 8 x 8 x 2-inch pan. Bake in preheated oven for 25 minutes at 325°.
Preheat oven to 400°. Soak in mixing bowl. Chop stems and add to crumbs, garlic, parsley, salt, pepper, eggs and Ricotta cheese. Blend well and stuff mushrooms. Place on greased baking dish. Put some oil and Parmesan cheese on mushrooms. Bake 20 minutes.
Mix all ingredients (except tomatoes) together. Shape into balls. Place in baking dish previously sprayed with nonstick spray. Cover with tomatoes and bake in 350° oven until done, about 1 hour.
Heat oven to 400°. Combine all ingredients, using 1 cup cheese. Pour into 1 1/2-quart casserole dish. Sprinkle with remaining cheese. Bake 20 minutes. Makes 6 servings.
Trim fat from pork chops. Brown in oil. Sprinkle with salt and pepper. Add orange juice, sugar, cinnamon and cloves. Cover and simmer 45 minutes. Add cornstarch dissolved in a little orange juice. Heat until bubbling and clear. Serves 4.
Brown meat, drain and put meat back in skillet and add seasonings and cheese. Stir until melted. Put on bread and top with halved olives. Bake at 400° for 10 minutes. The pizzas can be frozen and baked later.
Prepare Bisquick rolls as directed. Add grated cheese and garlic to Bisquick mixture. Bake at 350° until golden brown. When just out of oven, pour melted butter over top.
Use platter with 1-inch sides. Spread refried beans on platter. Mash avocados in blender with lemon juice. Spread on beans. Mix sour cream, mayonnaise and taco seasoning together in bowl; spread on top of avocados. Sprinkle tomatoes, chilies and olives over sour cream. Top with shredded Cheddar. Refrigerate; can be made a day ahead.
Heat oven to 400. Grease 8 inch square glass baking dish. Brown ground beef in a large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Add tomatoes, corn, water, and taco seasoning mix. Mix well. Bring to a boil, stirring occasionally. Pour into the greased baking dish. In a small bowl, combine corn meal mix, milk, oil, and egg. Blend well. Stir in cheese. Pour batter over ground beef mixture in baking dish. Bake at 400 for 30 to 35 minutes or until the topping is golden brown.
Boil milk, sugar and butter 8 minutes. Add other ingredients and beat. Pour into dish and cool.
Cook chicken and take meat off bones. Cook spaghetti. Brown onion. Add tomatoes. Add Worcestershire sauce, salt, pepper and bay leaf. Add chicken broth. Cook down about 10 minutes. Thicken a little with flour and broth. Let this simmer about 30 minutes. Add chicken and heat through. Then add mushrooms and olives, if desired. Butter baking dish. Cover bottom with spaghetti which has been cooked. Add alternately layers of chicken, spaghetti and grated cheese. Dot with butter. Bake at 350° about 20 or 30 minutes.
Bring to a boil. Simmer 30 minutes to 1 hour. Great warmed up. Equals unlimited vegetables.
Mix Jell-O according to directions on box. Let set until thickened, but not set firm. Add the rest of the ingredients.
Fry bacon slices. Remove from grease and crumble bacon. Alternate layers of cabbage, onion, green pepper and crumbled bacon until skillet is full. (Put this in bacon grease.) Cook covered until cabbage is wilted and pepper and onion are done. Stir occasionally.
Combine milk and yogurt. Add chicken strips, toss to mix. Combine dry ingredients on piece of wax paper. Put 1/4 inch oil into skillet and heat to 325°. Add evenly coated chicken, avoiding overcrowding skillet. Cook until browned on bottom. Turn to brown other side. Remove from oil to drain. Serve immediately.
Add salt, minced garlic, pepper and bay leaf to the chicken. Put in a kettle and add vinegar and water. Cover and cook until chicken is tender and liquid has practically evaporated. (You may add 2 tablespoons soy sauce after liquid has evaporated and mix).
Saute onion and celery in margarine. Add remaining ingredients. Cook to a boil. Lower flame; cover and simmer for 30 minutes. Add fish fillets, cut into chunks. Cook until fish is white and flaky.
Spread pie crust in 10-inch tart pan. Preheat oven to 400°. Evenly brush mustard over the bottom of pastry. Top the mustard with all the Mozzarella slices, covering the bottom. Starting at the outer edge of shell, make a layered overlapping row of tomato slices. Make a second row and continue until top is covered. Sprinkle herbs and garlic evenly over top. Season to taste with salt and pepper. Drizzle oil evenly on top. Put tart on baking sheet and bake at 400° for 40 minutes.
Heat together with a lump of butter until butter is melted the rum, soy sauce and brown sugar. Do not boil. Add sausages, cut into thirds. Soak for at least 1 hour before serving warm.
Combine first 5 ingredients, then fold in whipping cream. Put in a vanilla wafer crust.
Cut elephant into bite sized pieces, this should take about 5 days. Add enough brown gravy to cover. Cook over a kerosene fire for about 4 days. Add vegetables and simmer for a 1/2 day. Serves about 1,800 people. If more are expected, add rabbits, finely chopped. Stir well, as most people do not like to find a hare in their stew.
Heat soup, milk and 1 cup cheese. Mix all ingredients, except 1/2 cup cheese, in casserole. Sprinkle cheese on top. Bake for 30 minutes at 300°.
Mix ingredients together. Add pecans to mixture last. Bake at 350° for 35 minutes in pan greased with oil. Cut into squares when cool.
Saute onion and garlic in margarine until golden brown. Stir in tomatoes, tomato juice, sugar, salt, oregano, basil and pepper. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Wash eggplant; cut crosswise into 1/2-inch thick slices. Combine flour and seasonings. Use to coat eggplant. Saute eggplant slices in 2 tablespoons hot oil or microwave 8 minutes.
Mix all ingredients well and shape into two rolls. Wrap in foil and chill. Cut in slices to serve.
Cook oatmeal and water until done; let cool. Mix remaining ingredients and oatmeal. Bake at 350° for 30 to 35 minutes in loaf pan.
Cook the raisins in small amount of water for 10 minutes. Drain and cool.
Combine all ingredients and add enough sweet milk to make a stiff batter that will drop from a spoon.
To the cooked rice, add dill, seasoning salt, black pepper, garlic powder and margarine. Put seasoned rice into 9 x 13-inch glass baking pan. Top with imitation crab. Sprinkle with paprika. Top with loosely wrapped Saran Wrap. Heat in microwave about 10 minutes or until crab is heated through. Rotate pan once during heating.
Brown hamburger meat in skillet with 1 tablespoon oil. Add chopped onion, bell pepper and simmer for 10 minutes. Drain grease off meat and put in pot. Add remaining ingredients; let sauce boil, then cook slowly for 3 hours (stir frequently).
Place cider and spices in saucepan. Bring just to a boil; strain. Serve hot or cooled. Makes about 4 cups or 6 servings.
Mix all ingredients. Pour into unbaked crust. Bake at 350° until done.
In medium-sized bowl, combine all ingredients except cucumbers; mix thoroughly. Toss cucumber slices in dressing and marinate 3 to 4 hours in refrigerator.
Peeled or unpeeled, cut zucchini into 1/4-inch slices and parboil in salted water for 5 minutes. Drain and place in casserole in layers of zucchini, crumbs and cheese. Bake 20 minutes at 325° to 350°.
Combine condensed milk, cream cheese, vanilla and lime juice and blend to a creamy texture. Pour into pie shells and chill for one hour. Garnish with sliced limes around outside of pie shell. Can also grate lime to sprinkle color over top. May also add a dollop or two of whipped cream to sweeten tartness. Makes 2 pies. Keep refrigerated.
Saute onions, celery, parsley, and bell pepper until tender. Add water, tomatoes, tomato sauce, and garlic. Simmer 5 minutes, add worcestershire sauce, smoked hot sauce and salt. Cook mixture 30 minutes. Add shrimp and cook 30 minutes more or until shrimp is done and mixture is thick. Serve over rice.
Sift dry ingredients together. Cream the sugar and eggs and add to dry ingredients. Add vegetable oil and milk and blend. Add sweet potatoes, nuts and raisins and blend. Bake in loaf pan that has been greased on bottom only for 1 hour and 8 to 10 minutes in a 325° oven. Cool 15 minutes. Take from pan and cool before slicing.
Mix together first 3 ingredients and cool (15 minutes) then add jello. Cool and add strawberries. Pour into baked pie shell and chill 2 to 3 hours. Top with whipped cream.
Split and butter 6 hamburger buns. Fill bun with tuna mixture and replace the top of the bun. Wrap in foil and place on a cookie sheet. Bake at 350° for 15 minutes. Very good.
Brown bacon and onion; drain. Crumble bacon. Cook potatoes in small amount of water until tender. Mix all ingredients, except cheese. Cook until heated thoroughly. Do not boil. Add cheese and cook until melted. Season to taste. You can add more milk if needed.
Preheat oven to 350°. Brown hamburger, adding oregano and garlic to taste. Drain. Add tomato sauce and tomato paste. Stir and simmer. Boil egg noodles until limp. Drain noodles. Add chopped onion, cottage cheese and sour cream. Mix well. In a 13 x 9-inch baking dish, layer half the meat sauce, then the noodles and top with remaining meat sauce. Sprinkle Mozzarella cheese on top and bake at 350° for 30 minutes.
Spray waffle iron. Mix ingredients in order. Pour mixture on waffle iron. Cook until golden brown.
Mix all ingredients in large bowl until well blended. Heat oven to 325°. Put rice mixture in baking dish and heat 30 to 40 minutes or until heated throughout.
Make cake according to directions. Fill cupcake pans 2/3 full with batter. Cream cheese with egg, sugar and salt. Stir in chocolate chips. Drop one rounded teaspoonful of cheese mixture into cake mixture in each cupcake. Bake 15 to 20 minutes at 350°. Makes 30 to 36 cupcakes.
Preheat oven to 350°. Combine sugar, flour and salt in a large bowl. Add corn syrup and blend thoroughly. Beat the eggs lightly and add then to the sugar mixture. Stir to blend. Add the evaporated milk and stir until well blended. Add the vanilla and pecans; mix well. Pour the filling into the crust and bake for 1 hour or until the filling is set and browned. However, do not overcook because the filling becomes grainy.
Mix all ingredients thoroughly. Put in loaf pan and pour over top one 8-ounce can tomato sauce. Bake 1 hour at 350°.
Coat skillet with cooking spray. Saute zucchini in oil until crisp-tender. Add remaining ingredients, tossing gently. Yield: 2 servings.
Put berries or fruit in an 8 x 12 x 2-inch baking dish. Sprinkle lemon juice over the fruit. Cream together the butter, salt and sugar. Beat at high speed until thoroughly mixed. Sift together the flour and baking powder and alternate with the milk to the creamed mixture. After all flour and milk have been added, beat until firm. The dough will be thick and fluffy and will require about three minutes at high speed beating with an electric mixer.
Beat eggs and add milk, margarine, cheese, salt, pepper and onion. Mix in cream-style corn. Bake for 40 to 45 minutes at 350°.
Preheat oven to 300°. Remove any very dark crust from bread. Break bread into small cubes. Combine 1 1/2 cups sugar, the milk, melted margarine, eggs and cinnamon. Pour over cubed bread in a large bowl. Transfer to a buttered 13 x 9-inch pan and bake 40 minutes at 300°.
Grease square baking pan. Preheat oven to 350°. Cook broccoli in a skillet over low heat until it breaks apart. Layer broccoli in bottom of pan. Next, layer diced chicken. Spread prepared stuffing on top of this. Top with two cans of mushroom soup. Spread Velveeta and Cheddar cheese on top. Bake at 350° for 20 to 30 minutes.
Combine sugar and oil; beat in eggs. Sift dry ingredients together; add to mixture. Bake at 350° for 30 minutes or until shrinks from pan.
Mix flour, margarine and nuts and put in 13 x 9-inch pan. Bake 30 minutes at 325°. Cool completely.	Beat cream cheese, powdered sugar and vanilla for 2 minutes. Fold in 1/2 of large Cool Whip.	Spread on crust and then put pie filling on and cover with remainder of Cool Whip.
Cook macaroni (no salt) per package directions. Place meat in large skillet over low heat; cover and cook until red disappears and drain off liquid. Add remaining ingredients, except macaroni, and let simmer for short time until flavor is blended, stirring a few times. Add drained macaroni and mix well. If mixture is too thick, add small amount of milk. Serve hot.
Cream margarine and sugar. Add egg and beat well. Add dry ingredients alternately with milk, beating after each addition. Pour into greased 9-inch square pan. Sprinkle over with blueberries that have been washed and allowed to dry.
Place cooked vegetables in a 1-quart casserole dish. Mix together rest of ingredients except the crumbs and pour over vegetables. Mix gently. Cover with Ritz crackers or seasoned bread crumbs and dot with butter. Bake at 350° for 35 minutes.
Dip the chicken breasts in skim milk and roll in corn flakes. Sprinkle with salt, pepper and sesame seed. Bake at 400° for 15 to 20 minutes in a nonstick pan. Serves 4.
Cook celery in oleo. Add dash of onion powder. Stir in remaining ingredients, except Bisquick and water. Bring to boil. Place in deep casserole. Mix Bisquick and water. Roll to fit top of dish. Slit top; bake at 400° for 15 minutes.
In roast pan, put roast in the middle. Add chopped vegetables, then cover with cream of mushroom soup. Set oven on 350°. Cover and bake for 3 to 3 1/2 hours.
Place contents of seasoning packet, water and 2 tablespoons margarine in large bowl. Add stuffing; stir to moisten.	Let stand until water is absorbed.	Cook and stir chicken in remaining margarine until lightly browned, about 5 minutes. Place chicken in baking dish; top each piece with stuffing. Mix gravy, mushrooms and wine.	Pour over stuffing. Cover and bake at 350° for 30 minutes.
Prepare cake mix by package directions; cook in sheet cake pan. Cut cake into small pieces. Alternate layers in trifle bowl or punch bowl, starting with cake, pudding, cherries and Dream Whip, until reaching top of bowl. Finish with 1 layer of Dream Whip; garnish with cherries.
Mix margarine, sugar and eggs thoroughly. Sift together the flour, cream of tartar, baking soda and salt. Stir into margarine mixture. Roll into small balls. Roll balls in a mixture of 2 tablespoons sugar and 1 teaspoon cinnamon. Place 2 inches apart on ungreased cookie sheet. Bake until lightly browned, but still soft. Cookies puff up at first, then flatten out. Bake 8 to 10 minutes in preheated 400° oven.
Combine dry ingredients. Cut in shortening. Dissolve yeast in warm water and scalded milk (be sure milk has cooled down before putting into yeast). Make well in dry ingredients. Add liquid to dry ingredients and work into the dry ingredients. Work into dough. Knead dough for 15 or 20 minutes. Set aside for approximately 10 minutes. Roll dough to 1/4-inch thick or less. Cut into squares or triangles and deep fry in melted shortening. If too hot, they will puff and become hollow shortly after adding to fat. Drain on paper towel. May take a little more flour to knead better.
Cook 3 to 4 carrots; cut crosswise in 1-inch pieces. Add butter, brown sugar (packed) and grated lemon rind and juice to taste. Heat slow, stirring occasionally, until nicely glazed, about 15 minutes. Makes 2 to 3 servings.
In saucepan, bring water and sugar to boil for 5 minutes. Add pineapple juice and lemon juice. Pour into ice cube trays and freeze. Mix frozen juice with pop, colada mix and strawberry pop. Blend well.
Mix sugar, cocoa and flour. Add melted margarine, eggs and vanilla. Add pecans and chocolate chips. Pour in a greased oblong baking pan and bake at 350 degrees until done.
Drain mandarin oranges and put them in with the cake mix. Make according to box directions. Use liquid from oranges and water to make amount of liquid needed. Bake in a 9 x 13-inch pan. Cool.
Beat together 1/2 cup shortening, 1 1/4 cups sugar, 1/2 cup molasses and two eggs. Sift together and add 1 3/4 cups sifted flour, salt, soda and cinnamon. Stir in two cups of oatmeal and 1 1/2 cups raisins. Drop by teaspoonful, 2 inches apart. Bake for 12 to 15 minutes in oven at 375°.
Mix cheese, onions, mayo and pecans. Roll into desired shape. Refrigerate for 2 hours or until firm or ready to serve. Pour pepper jelly of choice on top and serve with snack crackers.