HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut meat into 8 serving pieces, trimming fat and bone. On wooden board or waxed paper, using meat mallet or edge of saucer, pound mixture of flour, salt and pepper into meat. In large, heavy skillet over medium heat, in hot oil, brown meat well on both sides. Arrange meat in 3-quart casserole; place carrots and potato slices on top. Sprinkle with onion soup mix and cover with 3 1/2 cups water. Bake in a preheated 350° oven, covered, two hours or until meat is fork-tender. Skim off any excess fat. If you like, thicken gravy with 2 tablespoons flour mixed with cold water and stirred into casserole; return oven for a few minutes. Sprinkle parsley on top. Yields 8 servings.
Combine the first 3 ingredients. Mix the sugar, cornstarch, salt, dry mustard and onion and add to the corn mixture. Stir in the milk and butter or margarine. Pour all into a greased 3-quart casserole. Bake at 350° for 1 hour, stirring once during baking.
Combine all ingredients, refrigerate, serve chilled. For presentation, you can boil another egg, slice and place on top.
Mix all ingredients except Kisses. Take 2 tablespoons of mixture and wrap around 1 Hershey's Kiss. Bake in a 375° oven for 10 to 12 minutes on ungreased cookie sheet. Cool on wire rack. Frost and decorate as you like.
Boil fresh snipped beans in salt water until tender for 30 minutes; drain. Add vinegar and sugar (keep repeating to cover beans). Heat thoroughly and can and seal in glass jars.
Boil carrots in salted water until tender. Drain and cool. Alternate layers of carrots, onion rings and pepper rings in a dish. Combine remaining ingredients adding a little more salt. Beat until well blended. Pour over vegetables. Will keep in refrigerator at least a week.
Preheat oven to 375°. Lightly grease cookie sheet. Cream butter with sugars in a large bowl. Add egg and vanilla; beat until fluffy. Combine flour, cocoa, baking powder and baking soda in a small bowl; stir into creamed mixture with oats, chips, raisins and nuts. Drop by spoonfuls 2 inches apart onto cookie sheets. Bake 10 to 12 minutes or until lightly browned. Remove to wire racks to cool. Makes 4 dozen cookies.
Cream shortening, sugar and eggs until foamy. Stir flour, salt and baking powder, then mix together. Roll 1/2-inch thick. Cut in shapes. Bake at 350° until lightly brown.
Coat a Dutch oven with cooking spray. Place over medium heat until hot. Add chicken, meat side down. Cover and cook 15 minutes. Turn chicken and add ham. Cover and cook 15 minutes. Remove chicken from Dutch oven and let cool.
Mix ingredients well and bake in moderate oven about 6 to 8 minutes. Do not overcook.
Beat sugar and oil. Add eggs and beat well. Sift flour, cinnamon, salt and soda together and add to egg mixture. Mix well. Fold in carrots and nuts. Bake in greased 13 x 9-inch pan for 1 hour and 10 minutes at 300°.
Fry chicken, carrots, onion, cabbage and garlic in oil until the vegetables are tender, but crisp. Season with pepper and soy sauce to taste. Add the shrimp and heat until ready to serve. Toss the chicken, vegetables and spaghetti together. Serve with lemon wedges and soy sauce.
Beat eggs, add sugar, milk, vanilla and salt. Pour into unbaked pie shell. Sprinkle top with nutmeg. Bake at 425° for 10 minutes. Reduce heat to 350° and bake 20 minutes longer.
Mix all ingredients together and place in uncovered casserole dish. Bake at 350° for 45 minutes. Can be easily doubled.
Cream together butter, Eagle Brand milk, powdered sugar and pecans. Chill until firm. Form into balls about size of pecan. Chill again. Melt chocolate chips and paraffin in a double boiler. Dip balls into chocolate and let set until firm. Store in airtight container.
Drain fruits and reserve 1 1/2 cups of juices. Cut fruit in chunks. Combine all ingredients (except fruit) and bring to boil in the reserved juice, then simmer for 10 minutes. Add fruits. Serve hot or cold.
In ovenproof Dutch oven, brown beef on stovetop in 1/4 cup oil. After browning on all sides, add wine, water, broth, thyme and garlic. Cover and bake in a 350° oven for 2 hours, stirring occasionally. Add onions and carrots. Cover and bake 1 1/2 hours, stirring occasionally. Remove meat and vegetables.
Heat pineapple in water until hot; add jello and stir until dissolved. Combine cream cheese and Cool Whip and fold into jello mixture. Add nuts. Let set.
Mix sugar, cocoa, milk and butter in large boiler. Bring to a rolling boil and boil 3 minutes. Remove from heat; add peanut butter and oatmeal. Mix well. Add coconut and nuts if wanted. Spoon on wax paper to cool. Makes a lot of cookies.
Prepare cake according to package directions; cool. In a large bowl, crumble 1/2 cake. Top with 1/2 of strawberries, 1/2 nuts and 1/2 Cool Whip in layers. Continue from beginning until all ingredients are gone. Garnish with a few whole strawberries.
Place first 8 ingredients in blender bowl and blend for 3 minutes. Pour into bowl. Mix in flour, pepper and onion. Spray baking sheet with Pam and drop mixture by 1/4 cup measure onto baking sheet. Bake at 400° about 10 to 15 minutes, turn once halfway through baking time.
Cream butter, sugar, eggs and vanilla in large mixing bowl; beat well. Add rest of ingredients. Spoon onto cookie sheet. Bake at 350° for 8 to 10 minutes approximately.
Mix oil, chocolate and granulated sugar. Blend in one egg at a time. Add vanilla. Stir in flour, baking powder and salt to chocolate mixture. Chill overnight.
Melt margarine in 3 quart saucepan over low heat. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in cereal until well coated; press into greased 13 x 9-inch baking pan. Cool. Cut into bars. Makes approximately 2 dozen.
Preheat oven to 375°. Place frozen chicken in a single layer in a shallow baking dish for 20 minutes. In a small bowl, combine remaining ingredients. Spoon over chicken pieces. Continue baking for 15 to 20 minutes more. Serves 6 to 8.
Saute onion in butter. Add soup, Cheez Whiz and broccoli. Cook until bubbly. Add cooked rice and simmer until broccoli is tender.
Before ya start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check the rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink it as fast as you can. Repeat. With electric mixer, beat 1cup of butter in a large fluffy bowl. Add 1 seaspoon of thougar and beat again. Meanwile, make sure the rum is of the finest quality. Try another cup. Open second quart if necessary. Add large leggs, 2 cups fried druit and beat till high. If druit get stuck in beaters, just pry it loose with a drewscriver. Sample the rum again, checking for tonscisticity. Next, sift 3 cups of pepper or salt (it really doesen't matter). Sample the rum again. sift 1/2 pint lemon juice, fold in chopped butter and strined muts. Add 1 babblespoon of brown thugar, or what- ever color you can find. Wix mel. Grease oven and turn cake pan to 350. Pour the whole mess into the cover, and ake. Check the rum again and bo to ged.
Boil sugar and water; cool. Whip bananas with mixer or blender. Add all ingredients except ginger ale to water. Add ginger ale when serving. Mixture (except ginger ale) may be frozen. Makes approximately 1 1/2 to 2 gallons.
In large bowl, beat first 3 ingredients on low speed. Add enough coffee to moisten. Spread between layers. Blend unsalted roasted peanuts into frosting to use on top layer. Makes enough for 3 layers. Great on devil's food cake.
Dissolve yeast and molasses in lukewarm water. Scald milk. Add salt and cool to lukewarm. Add yeast. Add buckwheat flour and white flour gradually. Beat until smooth. Cover and let rise in a warm place. Cook as pancakes.
Cook carrots until done, but firm. Drain and cool. Layer carrots, onion and green pepper in large container. Heat all the remaining ingredients until mixed well, then cool.
If using frozen fruit, partially thaw the fruit until it separates. Combine all of the ingredients together in a blender or food processor. (Note: If using a food processor, crush the ice before adding to the processor.) Process until smooth and frothy. Serve immediately.
Cut cheese in cubes and allow to soften. Knead together and add other ingredients. Mix thoroughly. Spread pecans on waxed paper. Make mixture into a ball and roll over pecans until ball is completely covered. Wrap in foil and chill at least 2 hours. Serve with crackers, vegetables, etc.
Brown meat in large pot with chopped garlic and onion. Cook a couple of hours until meat is tender. You can add salt and pepper at this time. Then add other ingredients and cook until potatoes are done. Serve over corn bread.
Mix beans, relish, taco seasoning and sour cream in a serving bowl. Top with shredded cheese, shredded lettuce and tomato chunks, if desired. Serve with chips.
In a large bowl, sift together the flour, spices, soda and salt. In another large bowl, mix the sugar, oil and pumpkin. Mix together with dry ingredients. Add nuts and raisins. Bake at 350° for 55 to 60 minutes. Makes 3 large loaves.
Mix cake mix, butter, brown sugar and cinnamon until crumbly. Reserve 2/3 cup of the mixture. Press remaining mixture in bottom of ungreased 13 x 9 x 2-inch pan. Arrange apple slices on mixture in pan. Beat sour cream and eggs until blended. Spread over apples. Sprinkle reserved mixture on top. Bake 30 minutes at 350° until topping is brown. Serve with Cool Whip.
Heat oven to 350°. Makes 2 dozen. Cook 7 to 10 minutes. Mix flour, cocoa, salt, powder and soda in small bowl. In separate bowl, beat butter and sugar until fluffy. Add egg and vanilla and beat well; gradually add dry mixture and mix well (set aside). In pan over low heat, melt together juice from the maraschino cherries, chocolate chips and the Borden's milk, then remove from heat after mixture thickens. Make 1/2-inch balls out of cookie mixture; place on cookie sheets. Press thumb in the middle of each cookie and put 1 cherry in center, then pour 1/1/2 teaspoons of chocolate mixture over cherry and cook for 7 to 10 minutes.
Melt butter; add cocoa and mix. Add sugar and mix. Add flour, vanilla and then mix eggs thoroughly. Bake at 350° for 25 to 30 minutes.
In a large shallow baking pan, melt butter over medium heat. Add onion, celery, green pepper and garlic; stir to blend well. Arrange chicken parts on top of vegetables. Combine brown sugar, sherry and orange juice, Worcestershire, mustard, salt, catsup and vinegar. Mix well and pour over chicken. Sprinkle with Parmesan cheese. Bake in 350° oven, uncovered, for about 1 1/2 hours. Remove chicken and add flour to remaining ingredients and stir over medium heat to thicken. Pour over chicken and enjoy.
Mix cheese, soup, rice, onion, and butter together real well. Fold in the broccoli. Pour into loaf pan and spread crumbs on top. Bake at 350° for approximately 45 minutes.
Mix ingredients in bowl. Pour into casserole dish. Sprinkle some dressing mix and cheese on top. Bake about 30 minutes at 350°.
Mix flour, baking powder, salt, pepper, onions, beaten egg and grated liver. Add enough beef stock to make a stiff dough.
Combine first 7 ingredients and form into meatballs, using rounded teaspoon. Brown lightly in 1 tablespoon vegetable oil. Cover and cook on low heat for 5 minutes. Drain fat. Mix together chili sauce and jelly. Pour over meatballs. Heat, stirring until jelly is melted. Simmer 10 to 12 minutes until sauce thickens; baste occasionally. Great for parties. Keep warm by using crock-pot.
In 9 x 13-inch pan layer lettuce, tomato, onion and peas. Spread mayonnaise over top. Sprinkle sugar over mayonnaise. Top with cheese and bacon bits. Refrigerate for at least 6 to 8 hours. Serve.
Beat milk and eggs together and pour over crumbs. When soft, mix with meat and work together well. Add spices, onion and Worcestershire sauce.
Fry bacon crisp; pour off all fat but 1/4 cup. Add onion; cook until lightly browned, stirring occasionally. Stir in salt, sugar, flour, mustard, celery seed and vinegar. Cook, stirring constantly, until thickened. Add potatoes and celery; mix lightly. Heat gently. Add eggs, tomatoes, spinach leaves and crumbled bacon. Let stand over low heat until warmed through. Serves 4 to 6. Don't forget 1/4 cup vinegar.
Toss together the potatoes, cheese, salad dressing, onions and salt and pepper. Turn into buttered dish. Top with bacon or Bac*Os and stuffed olives. Bake at 325° for 1 hour.
Prepare and bake cake mix as directed for 2 round cake layers, adding 2/3 cup of the coconut to batter. Mix jam and 1 cup of the coconut in small bowl. Spread between cake layers.
Mix all ingredients except noodles. Add noodles last. Put in a 9 x 13 greased pan. Let stand 1 hour before baking.
Mix peanut butter, powdered sugar and margarine until smooth and spread in a 9 x 13-inch pan. Next, melt chocolate in double boiler and then pour over peanut butter mixture. Cool at least 1 hour. Cut into squares.
Melt margarine; remove from heat. Fold in sugar and vanilla. Add eggs one at a time. Add flour one cup at a time. Add nuts. Spray 11 x 17-inch jelly roll pan with Pam. Bake for 25 to 30 minutes at 350°. Check at 25 minutes. If it cooks too long, it gets too hard. Should be chewy.
Bring pineapple and Jell-O to boil in 1 cup water. Cream the cream cheese. When pineapple and Jell-O cool, pour into cream cheese and mix. Fold in Cool Whip and nuts. Let set in refrigerator until set.
Sprinkle meat on all sides with seasoned salt. Heat oil and 2 tablespoons butter or margarine in a large skillet. Add meat and brown well on all sides. Add garlic, onion and celery to fat in skillet; cook about 3 minutes. Blend in the flour, then stir in next 8 ingredients. Cover and bring to boil; reduce heat and simmer 2 1/2 hours. Remove fat.
For crust, stir together flour and the 3 tbsp. brown sugar in a bowl. Cut in the 1/2 cup butter. Pat mixture into an ungreased 11x7x1-1/2 inch baking pan. Bake at 375° oven for 20 minutes.
Boil sugar and syrup for one minute. Add peanut butter and stir until it melts. Add Special K cereal and mix well. Drop by spoonfuls onto waxed paper.
Melt butter; add sugar and cinnamon to butter. Dip biscuits in butter mixture and layer in greased tube pan. Bake at 350° for 20 to 30 minutes.
Place roast in a roaster pan with all ingredients, adding flour and wine last. Mix thoroughly. Cook at 350° until done.
Cook sausage until crumbly and brown; drain. Melt cheese in crock-pot. Add tomatoes and sausage, stirring well. Lower heat. Serve with chips.
Mix sugar, butter and eggs until creamy. Add flour, baking powder, milk and vanilla. Beat 2 minutes until well mixed.
Combine meat, onion, salt and baking powder. Stir in egg yolks. Fold in egg whites. Drop like pancakes onto hot griddle. Turn once. Serve alone or with tomato sauce.
Mix well. Put in buttered casserole dish. Bake at 350° for 30 minutes.
Break cauliflower into small pieces. Combine ingredients, toss lightly and chill well, at least 5 hours. Serves 8.
Drain juice from sweet potatoes and mash. Add all ingredients. Pour in souffle dish. Bake at 350° for one hour.
Boil chicken and save 2 cups of broth. Skin and debone. Place in bottom of large casserole dish. Combine 1 cup of broth and soups. Pour over chicken. In a separate bowl, mix melted butter, 1 cup broth and stuffing mix. Spoon into pan. Cook about 30 minutes at 400°.
Beat all ingredients together until fluffy; refrigerate. Serve over fruit or use as a fruit dip.
Sift together sugar, flour and corn meal. Add eggs. Beat until thick and ivory color. Add lemon juice and butter. Beat enough to mix. Add milk and beat until it mixes. Pour into an unbaked pie crust. Bake at 350° for 50 to 60 minutes.
Saute onion and mushrooms in margarine. Pour all ingredients together in a 1-quart casserole dish. Spray dish with Pam first. Place in 350° oven, uncovered, for 1 hour. Serves 6.
Combine first 4 ingredients in a large mixing bowl; cool to 105° to 115°. Dissolve yeast in warm water; let stand 5 minutes. Stir yeast mixture and oil into cornmeal mixture. Add wheat and rye flours, stirring well. Gradually add enough all-purpose flour to make a stiff dough. Turn dough out onto a floured surface; knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover; let rise in a warm place (85°), free from drafts, 1 hour, or until doubled in bulk.
Soften yeast in large bowl. Add salt and sugar. Mix in flour and knead to make soft dough. Cut into small pieces and roll into "pencils" & twist into pretzels. Place on cookie sheet. Brush on egg and sprinkle with salt. Bake at 400° for 15 minutes.
Mix together and press into a cookie sheet. Refrigerate overnight or at least 6 hours. Cut into squares. Roll in flour and fry each square in skillet until browned. Place browned meat in roaster. Mix soup and water (soup cans) until blended; pour over meat in roaster. Bake at 350° for 1 to 1 1/2 hours.
Cook rice and set aside. Brown hamburger, onion, bell pepper and celery in large pot until done. Drain excess grease. Add cooked rice and mix thoroughly. Let stand about 30 minutes for flavors to blend. Serve with salad or vegetables.
Cook spaghetti about 10 minutes. Drain and rinse. Brown meat, and add salt, pepper, mustard and one egg. Cook a few minutes longer until meat tends to hold together. Form into a ball and place in center of greased 2 quart dish. Combine soup, peas, egg and spaghetti. Mix well. Arrange in circle around meat. Bake at 350° for 45 minutes. Turn out. Serve hot.
Combine dry ingredients and add to scalded milk. Add beaten egg yolks. Cook over low heat until thick. Add vanilla. Pour into baked pie shell. Cover with egg white meringue and brown in 350° oven for 12 minutes or until browned evenly.
Split, toast and butter the muffins. Saute thinly diced onions with the ground chuck, then add the seasonings. Spoon the mixture onto the muffins. Cover generously with Parmesan cheese and bake at 350° to the desired degree of doneness. These can be frozen and heated in their frozen state. Serves 16.
Cream shortening and sugar. Add eggs and vanilla. Sift in dry ingredients; add oatmeal, corn flakes, pecans, raisins, coconut and candied cherries. Work with hands until ingredients are well mixed. Form into small balls about the size of walnut. Press slightly. Bake at 375° for 8 to 10 minutes. Looks more colorful if fruit is left in large chunks. Makes 100 medium sized cookies.
String and snap beans into 1-inch lengths; wash. Cook bacon until crisp. Retain drippings. Cover beans with water. Add salt and onion powder with 4 tablespoons of bacon grease. Simmer 1 or 1 1/2 hours.
Saute celery and onion in margarine until tender. Reserve 1/2 cup chow mein noodles. Mix remaining ingredients and pour into ungreased pan or casserole dish. Sprinkle reserved chow mein noodles over top. Bake 30 minutes (uncovered) in a 350° oven. Yields 8 to 12 servings.
Wash cucumbers. Sterilize jars. Pack cucumbers in jars and pour the brine over them. Let set. Sealing is not necessary.	Any brine left over may be kept in jars until more cukes are gathered.
Preheat oven to 350°. Butter and flour a 9 x 4 1/2-inch loaf pan. Beat the butter in bowl with an electric mixer until soft. Gradually add sugar; continue beating at high speed until very light and fluffy. Add eggs, one at a time; beat well after each. When thoroughly blended, add flour, 1 cup at a time; beat at low speed until blended. Stir in milk, vanilla extract and lemon extract. Transfer batter to loaf pan; bake until golden brown, about 1 1/2 hours. Cool; remove from pan.
Place cream cheese in a small mixer bowl; let stand at room temperature about 30 minutes or until softened. Stir together flour, 1/3 cup sugar and cocoa. Cut in butter until mixture resembles fine crumbs. Set aside 1 cup of the mixture for topping. Press remaining mixture onto the bottom of an ungreased 8 x 8 x 2-inch baking pan. Bake in a 350° oven for 15 minutes.
Combine potatoes, water, celery, carrots, onion, parsley, salt, pepper and chicken bouillon cube. Cover and simmer until tender. Gradually add milk to flour, stirring until well blended. Gradually add flour mixture to hot vegetables, stirring constantly, until mixture thickens. Add cheese and stir until melted. Makes 4 1/4 cup servings.
Mix marshmallows with drained pineapple and let set at room temperature 3 to 4 hours. Combine flour, sugar, pineapple liquid, egg and vinegar and saucepan. Cook on low until thick. Cool. Fold in whipped topping and apples. Combine marshmallow mixture with apple mixture in large bowl. Top with peanuts. Yields 10 servings.
Beat eggs, add sugar, salt and dates. Cook on low heat until melted and brown in color. Remove from heat and cool slightly. Add Rice Krispies and pecans. Mix well. Wet hands in water, roll into balls. Roll in coconut and place on wax paper.
Completely coat 13x9 pan with oil, add cake mix, eggs, water, stir with fork until mixed. Add pie filling and stir. Bake at 350° for 34-45 minutes.
Separate eggs. Beat yolks well. Add sugar. Beat well. Add cream, salt and vanilla, then add melted butter. Beat egg whites until stiff but not dry. Fold egg whites in last. Pour into two unbaked pie shells. Bake at 400° for 10 minutes, then turn oven to 350° for about 30 minutes or until done (until pie is firm).
Remove skin and finely shred the smoked salmon. Add softened cream cheese in small chunks. Process all ingredients in food processor until blended well. Enjoy with crackers, bagels or bread. This was served on Auk Nu and Allen Marine Tours in Juneau, Alaska.
Blend cheese and butter with seasonings until smooth and slowly work in the flour until it's all smooth. Form into a roll 1 1/2-inches in diameter. Wrap in wax paper and chill overnight or longer. At serving time, slice rolls 1/2-inch thick and set on an ungreased cookie sheet. Bake 6 minutes at 400° and serve direct from the oven.
Soften cream cheese and mix all together. Serve with your favorite fruits or spread on gingersnaps.
Combine soup, milk, pepper, cooked vegetables and cooked chicken together. Pour into a 1 1/2-quart casserole dish. Bake at 400° for 15 minutes. Cut uncooked biscuits in quarters. Top chicken mixture with biscuits. Bake again until biscuits are golden (about 15 minutes).
Mix together shortening, brown sugar, egg yolk and vanilla. Gradually add flour and salt to mixture. Chill dough a little. Roll in 1-inch balls. Dip in slightly beaten egg white and roll in finely chopped nuts or coconut. Place 1-inch apart on ungreased cookie sheet. Bake for 5 minutes. Remove from oven. Press thumb gently on center of each cookie. Return to oven and bake 8 minutes more. When cool, fill center with tinted powdered sugar icing. Bake at 375°. Yields 2 dozen.
Preheat oven to 350°. Grease and flour a Bundt pan. Skin, core and slice the 5 apples. Then in a semi-large plastic bag, mix the apples and the cinnamon by shaking the bag vigorously until the apples are thoroughly covered in cinnamon. Mix the first six ingredients, then add oil, eggs and orange juice (batter should be thick). Next, layer the batter like this: batter on bottom, apples, batter, apples, etc., until all the apples are used up. Finish up with the batter on top. When the cake rises, put a little walnuts and sugar on top. Bake 1 hour and 45 minutes. Enjoy!
Combine cooked rice, hamburger, onion, salt and pepper. Place cabbage in very hot water to loosen leaves. Fill leaves with rice-hamburger mixture. Fold shut. Place in roaster, folded side down. Cover with desired tomato mixture. Bake in a 325° oven about 2 1/2 to 3 hours.
In a bowl mix all ingredients except chicken wings thoroughly. Cut off tip of chicken wings; cut wings in two parts. Add to sauce the chicken wings and marinate overnight. On a foil-covered cookie sheet, place wings and bake at 375° for 45 minutes.
Brown seasoned, cut up hen in 1/2 cup cooking oil or fat from hen. Add little water at a time until meat is tender, about 2 hours. Add more water to make gravy. After the meat is tender, take meat out of pot. Add onion to pot with dumplings and cook in gravy. Add a little water while cooking dumplings.