HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put in crock-pot in morning with 1/4 cup of water on low temperature. Sprinkle soup mix on top of meat. Drape bacon over meat. Add potatoes and carrots. Cook in crock-pot 9 to 10 hours.
Stir all together and place in unbaked pie shell. Bake at 350° for 45 minutes.
Mix flour, oleo, 3 egg yolks and water. Put in refrigerator. When dough is cold, roll out in small balls, like little pies. Put jelly in it and roll; shape like horns. Brush egg and milk mixture over horns or rolled up dough. Next, sprinkle pecans over them. Then, powdered sugar. Bake on greased cookie sheet at 350°.
Boil shrimp in salty water, seasoned with the garlic and celery tops. Let water boil adding shrimp. Boil shrimp for about 15 minutes. Cut shrimp into 2 or 3 pieces. Mix thoroughly and add celery, egg, pickle and mayonnaise. Mix thoroughly and add salt and red pepper to taste. Serve with lettuce leaves or scraped out tomatoes.
Melt chocolate morsels and chocolate bar in top of a 2-quart double boiler. Cook over boiling water, stirring occasionally, until smooth. Remove from heat; stir in sweetened condensed milk, 1/2 cup chopped walnuts, 1/2 cup chopped almonds, the vanilla and salt. Spread in an 8-inch square wax paper-lined pan. Chill until firm, about 2 hours.
Mix tomatoes with the sugar; bring to a boil and boil for 20 minutes. Start with a rolling boil for 5 minutes, then reduce heat for a slow boil and stir every 5 minutes only to blend. Remove from heat and add gelatin. Stir until the gelatin is dissolved. Pour into freezer jars. Cool and freeze. If canning, do not seal for 24 hours, then seal with melted paraffin. One batch makes 50 ounces.
Put water in stock pot. Bring to boil. Add salt, meat, bones, onion and bay leaves; simmer 2 hours. Skim froth as needed during first 15 to 20 minutes of cooking. Place green beans in saucepan. Cover with salted water; bring to boil, then cover and simmer 15 minutes. Cook vermicelli in boiling salted water as to package directions; drain and cool. Remove bone from stock; trim fat from meat and set aside. Strain stock. Add garlic, string beans and diced meat. Sprinkle with chives and parsley. Season to taste with salt and pepper. Serves 8.
Cook fruit until soft. Puree in blender. Pour on oiled baking pan. Spread out to 1/4-inch and dry in low oven. After puree is dry, pull sheet from pan in a solid layer. Place leather on wax paper dusted with cornstarch or arrowroot to finish drying. Roll up and store.
Bring water to a boil and dissolve gelatin. Add strawberries with juice, pineapple and bananas. Pour 1/2 mixture into oiled 13 x 9 x 2-inch Pyrex dish and chill until firm. Spread sour cream over top. Pour remaining strawberry mixture over sour cream and let congeal.
Combine the butter, onion, parsley, garlic powder, tarragon and pepper. Shape mixture into six pencil-thin strips, about 2-inches long. Place on waxed paper. Freeze until firm, about 30 minutes. Flatten each chicken breast to 1/4-inch. Place one butter strip in the center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick.
Stir together the sugar, syrup, margarine and salt. Bring to a boil; turn heat down and simmer 5 minutes. Remove from heat and add butter flavoring and soda; mix well. It will look odd (that's okay), but stir thoroughly. Pour over popped corn in a large roasting pan. Roasted, unsalted almonds can be mixed in, if desired, at this point. Sit together well, then bake at 250° for 45 minutes to 1 hour, stirring well every 20 minutes. Serve warm or cool. Store well (if hidden) in lidded, plastic container.
Combine shortening, brown sugar, granulated sugar, eggs, vanilla, flour, baking powder, baking soda and salt; mix well. Mix in remaining items. Drop on greased cookie sheet and bake at 350° until nicely browned and done.
Cook and drain Alpha Bits. Drain both oranges and pineapple. Reserve juice and add sugar, salt and flour. Add eggs that have been beaten with the juices. Cook on medium heat until thickens. Pour over cooked Alpha Bits. Refrigerate overnight. Next day, fold in fruits and topping; set a few days. It's better a few days old, up to 2 weeks.
Mix together, except cheese, and spread on cookie sheet lined with wax paper. Sprinkle with cheese and roll up. Top with more spaghetti sauce. Seal ends. Bake at 350° for 1 hour.
Brown ground beef in skillet; drain, then add water, onion, pepper, taco seasoning, tomatoes, tomato sauce and sour cream to beef; let simmer about 30 minutes. Crumble 1/2 of chips in bottom of casserole dish. Put 1/2 of meat mixture on top of chips. Sprinkle 1/2 cheese on top of meat. Add remaining chips, meat and cheese. Bake until cheese is melted. Serve while hot.
Mix together the first three ingredients, then fold in Cool Whip. Let set in the refrigerator until set.
Mix all ingredients. Cut the rolls in half like for sandwiches. Spread the mixture on the rolls. Cut or tear the ham and cheese into pieces to fit the roll and place a piece of ham and a piece of cheese on each roll. Warm the rolls just until the cheese melts.
Mix the meat, soup and milk and heat on top of stove for about 15 minutes (until it bubbles good). Mix the stuffing with the stick of melted butter. Put half of the stuffing on the bottom of two 9 x 13-inch baking dishes. Pour the chicken mixture on top of the stuffing, then put the rest of the stuffing mix on top. Bake in oven at 350° for 25 minutes.
Mix everything together and pour into unbaked pie shells. Bake at 325° for 1 hour. Makes 2 pies.
Mix potatoes, salt, cheese and onion in 9 x 13-inch pan. Mix sour cream, soup and melted butter and spread on top. Then top with 1/4 cup melted butter and 2 cups cornflakes, crushed, sprinkled over all. Bake at 350° for 45 minutes.
Mix eggs and sugar; add butter and blend well. Add remaining ingredients. Place in pie shell and bake at 350° for 45 minutes.
Bring sugar, milk and butter to full boil and boil for 1 minute only. Remove from heat and add vanilla and crunchy peanut butter. Stir until melted. Add salt and oatmeal. Drop from spoon on waxed paper to cool. Shape with fork.
Mix all ingredients together. Pour into parfait or plastic glasses (leaving enough space to add ginger ale when serving). Freeze. Remove from freezer 30 minutes before serving.
Roast garlic in covered casserole at 350° for approximately 35 minutes. Separate cloves to cool, then squeeze out pulp into bowl of food processor. Puree, then add remaining ingredients except for herb. Chill until ready to serve, then stir in chives. Makes an excellent dip or filling for hors d'oeuvres.
Beat eggs, milk and 10 tablespoons of water in mixer bowl. Add mixture of sugar, cocoa, flour and salt; blend well. Stir in butter, vanilla, coconut and pecans. Pour into pie shells. Place on baking sheet. Bake at 350° for 35 minutes or until pies are set.
Heat oil in large (6 quart) heavy saucepan over medium heat. Add ground meat, onion, green peppers and garlic. Cook, stirring frequently, 20 to 30 minutes or until meat is no longer red and fat has cooked out of meat. Skim off fat.
Preheat oven to 350°. Place 30 (2-inch) foil cupcake liners in small muffin pans or on cookie sheet.
Combine all ingredients, except syrup and chips. Beat at medium speed for 5 minutes. Pour 3/4 of batter into well greased, floured Bundt pan. Stir syrup into remaining batter and blend. Pour over batter in pan. Sprinkle chips on top and marbelize it. Bake at 350° for 60 to 65 minutes. Let cool for 15 to 20 minutes. When cool, sprinkle with powdered sugar. Serves 12.
Peel and dice	eggplant; fry in oil. When tender, add onions, celery, bell pepper and garlic and cook for a few minutes. Add tomatoes and well washed rice. Season to taste and let it all cook slowly for 1 hour, adding water if needed. About 20 minutes before serving, add the shrimp and cook until done. Serves 6.
Spread cream cheese on a plate. Top with the caramel fudge and cover with chopped nuts. Core and slice apples in orange or lemon juice to prevent browning. Arrange apple slices around edge of plate containing the cream cheese, topping and nuts. Dip apples and enjoy.
Drain tuna and set aside. Boil macaroni according to package directions. Rinse well with cold water and drain. Chop and slice vegetables. Mix all ingredients with mayonnaise and add salt and pepper to taste. Serve on lettuce with fresh tomato slices and rolls. This is best made ahead for the flavors to blend.
Cut sausage in 4-inch links. Place in square baking pan. Add onion, potatoes, peas and garlic. Add Worcestershire sauce, salt and pepper and bouillon. Bake at 350° for 1 hour or until sausage is done. Serves 8.
Mix vinegar, sugar, water and spice. Bring to a boil; add cucumbers. Return to boil. Cook until cucumbers change to dark green. Put in jars; cover with juice and seal. Any juice left over may be saved and added to next canning juice.
Cream oil in sugar. Add egg yolks. Cream well. Add buttermilk and flour with soda, baking powder and salt. Mix well. Bake in three layers at 350° until done.
Peel onion. Add butter. Sprinkle with salt and pepper. Wrap tightly in aluminum foil. Bake at 350° for 1 hour.
Cut off excess fat on pork chops. Heat 4 teaspoons butter and oil in skillet and quickly brown each side. Turn down heat. Cover and cook 10 to 12 minutes. Turn each side twice. Melt remaining butter in a saucepan. Stir in chopped apples. Cook on medium heat a few minutes. Sprinkle 2 tablespoons flour over cooking apples. Add milk and half and half. Add nutmeg, salt and pepper (white pepper preferred). Serve gravy over pork chops.
Combine all ingredients, mixing well. Shape into 1-inch balls. Place on baking sheet sprayed lightly with Pam. Bake at 350° for 20 minutes or until lightly browned. Watch to make sure bottoms don't burn.
Cook broccoli. Add all ingredients, except butter and bread crumbs; mix well. Pour into casserole. Melt butter; add bread crumbs to make crumb topping. Put on top of broccoli mixture. Bake at 350° for 45 minutes. Double recipe for great party dish.
Mix all ingredients in the order listed. Pour into a 9 x 13-inch ungreased pan. Sprinkle 1 box of yellow cake mix over batter. Drizzle 1 cup melted margarine and 1 cup nuts over cake mix. Bake in 350° oven for 1 to 1 1/2 hours. When done, knife will come out clean.
Mix ingredients, cover and chill until serving time, up to 2 hours. Pour Greek dressing over just before serving. Yields 6 to 8 side dish servings.
Fry sausage until brown, drain. Mix all ingredients together in a bowl. Brush wrap lightly with oil on both sides, place wraps in a muffin pan and bake at 350° for five minutes. Remove from oven and add mixture to wraps and bake five more minutes.
Dissolve Jell-O in hot water. Add lemon juice, sugar and pineapple juice. Freeze. Before serving, thaw and add Mountain Dew and Sprite.
In Dutch oven, brown ground beef and drain off grease. Add all remaining ingredients except parsley. Bring to a boil. Reduce heat and simmer covered for 1 hour. Garnish with parsley.
In large bowl, fold beans into combined vegetables. Combine oil, lemon juice and chili powder. Pour over salad and toss lightly. Chill several hours. Serves 12.
Mix sugar and cranberries and let stand while preparing other ingredients. Mix boiling water and jello, let cool. Mix all ingredients together and congeal.
Dissolve yeast in water. Add to melted butter and eggs. Stir in dry ingredients until well-blended. Put in greased bowl. Cover and let rise. (Can refrigerate overnight.) Divide dough in half. Roll out on floured waxed paper. Cut into 12 pie shaped wedges. Roll into shape from wide end to point. Do same with other half. Place on greased cookie sheet and let rise about 1 hour, in warm place. Bake 10 to 12 minutes at 400°.
In a medium saucepan, combine sugar, flour or cornstarch and salt. Gradually add milk and unsweetened chocolate. Cook and stir over medium heat until thickened and bubbly. Reduce heat and cook and stir 2 minutes. Separate egg yolks and whites; set whites aside for meringue. Beat yolks, then gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to pan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter and vanilla. Pour hot filling in baked pastry shell. Spread meringue over hot filling. Bake at 350° for 12 to 15 minutes.
In 3 quart saucepan, cook bacon until crisp. Save drippings in pan. Cook onion until tender, but not browned. Add potatoes, corn, 1 1/2 cups broth, celery, salt and pepper. Bring to boil. Reduce heat and cover and simmer for 15 to 20 minutes. Combine flour and 1/2 cup broth; add to veggies and stir until thickened and bubbly. Reduce heat to low. Stir in buttermilk and heat through, but do not boil. Serve in bowls and top with bacon.
Tear chicken into bite size pieces. Spray a 9 x 13-inch pan with cooking spray. Place a layer of Doritos on bottom of pan just to cover. Place half of chicken on top. Make another layer of Doritos, then chicken. Mix onion, soups and tomatoes. Pour over chicken layer. Bake 20 minutes at 350°. Add grated cheese over top and bake 10 minutes more. Makes 8 to 10 servings.
Mix the pineapple juice and soy sauce. Marinate chicken breasts in mixture for about 15 minutes. Grill 4 or 5 minutes on each side. Brush with the sweet and sour sauce after they are done. Place pineapple rings around chicken and serve.
Mix cream cheese, sour cream and white sugar. Fold in grapes. Pour into bowl and top with mixture of brown sugar and pecans.
Stir lemon juice in milk until thick. Add food coloring to cherries. Add cherries and pecans to milk mixture. Fold in whipped cream. Pour into vanilla wafer or graham cracker crust and chill.
Beat together the sugar, oil, eggs and vanilla. Add dry ingredients and mix well, fold in apples and nuts. Bake in tube pan at 350° for 1 hour and 15 minutes. Make icing and pour over cake while warm.
Heat margarine and marshmallows until melted. Pour dry Jell-O into marshmallow mixture. Pour over 6 cups Rice Krispies; mix well. Spread in greased 9 x 13-inch pan. Use different color Jell-O for different holidays.
Brown ground beef and drain fat. Add taco seasoning mix (use directions on package) to meat. Mix well. Spoon into tortilla shells, roll up and place in greased baking dish. Cover well with sour cream. Spread cheese over top of all. Bake in a 350° oven until cheese is melted. Serve hot.
Mix all ingredients and pour in a greased and floured bundt pan. Bake at 350° for 55 minutes.
Brown ground beef with chopped onion. Drain fat. Sprinkle with Worcestershire sauce. Add catsup. Cook on low heat for 15 to 20 minutes. Serve on rolls.
Place 1 pound of beans in a large bowl and cover well with water to which 1/2 teaspoon of baking soda has been added. Let it stand overnight. Next day, drain and add fresh water to cover. Cook gently in covered pan until tender, about 1 hour (depending on quality of beans). When done, drain off excess water, but do not leave beans to dry (leaving about 1/2 cup of the liquid). Add 1 cup of the catsup to the beans, 4 slices of bacon, salt and pepper. Make a paste with the cornstarch, syrup, 1/4 cup catsup and molasses. Add all to the beans. Pour into a well-greased baking dish. Arrange 6 half slices of bacon over top. Bake, covered, in a 275° for about 3 hours, removing cover towards end. If they boil over while baking, keep cover slightly ajar.
Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat for 3 minutes on each side. Do not cook longer. Transfer to warm serving platter. Add chives or green onions, lemon juice, parsley and mustard to pan. Cook 15 seconds, whisking constantly. Whisk in broth. Stir until sauce is smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately.
Allow cream cheese to soften and mix with an electric beater until smooth and creamy. Add Marshmallow Fluff and mix well. Allow to stand in the refrigerator overnight. Serve with fresh fruits. Apples are our favorite.
Blend strawberries and butter with mixer at high speed. Blend thoroughly. Add powdered sugar. Refrigerate. Serve with rolls, toast or cookies.
Pour boiling water over dates and soda. Let stand for 10 minutes. Mix sugar, butter, egg and vanilla together until creamy. Mix flour and salt. Strain juice off dates and add alternately with flour and salt mix. Add dates and nuts last. Place in 2 well-greased bread pans. Bake at 325° for one hour or more. Or, place in 4 small loaf pans and bake at 325° for about 45 minutes or until a toothpick comes out clean. Serves 24.
Cook macaroni and set aside. Melt butter. Add flour and milk. Stir, add cheese and let simmer, until cheese is melted, over low heat. Add to cooked macaroni. Bake 20 to 30 minutes in a 350° oven.
Cream shortening and sugar. Add egg and applesauce. Dissolve soda in water and add. Stir in dry ingredients and mix well. Pour into 9 x 13-inch pan and bake in a 350° oven.
Combine all ingredients, except extra bread crumbs and extra Parmesan cheese, and roll into 1-inch balls. Roll in remaining bread crumbs and Parmesan cheese. Freeze if you wish.
Cream butter and sugar together; add eggs one at a time, beating after each addition. Add soda to buttermilk, then combine alternately with the dry ingredients to the butter-sugar mixture. Mix well. Add remaining ingredients.
Prepare and slice all ingredients. Cook noodles in salted boiling water. Drain in colander, run cold water over noodles to remove excessive starch from them. Reserve. Place oil in wok, heat to smoking point. Add chicken, onions and salt, if desired. Stir-fry approximately 3 minutes. Add celery and bean sprouts (celery cabbage); stir-fry briefly, cover wok and cook 2 to 3 minutes. Remove cover and add water chestnuts, bamboo shoots, mushrooms and soya sauce. Cover and cook 3 minutes. (Be sure to lift lid and stir vegetables to keep from sticking to wok.) When ingredients are cooked to your taste, add more salt and pepper, if desired. Mix in noodles, cover until noodles are hot. Serve. Makes 4 to 6 servings.
Mix in a bowl cake flour, sugar, baking powder and salt. Make a well then add egg yolks, water or other choices listed, and oil. Beat 1 cup egg whites until stiff but not dry, with 1 teaspoon cream of tartar. Fold first mixture into second mixture. Pour into an ungreased 9 x 13-inch pan. Bake at 300° for 45 minutes. Tube pan may be used. Then bake at 325° for 60 minutes. Ice with your favorite topping.
Boil carrots and celery in stock until tender. Add herbs, spices and bouillon; simmer for 1 hour. (May need to add water prior to boiling noodles.) Bring soup to a boil. Add chicken, mushrooms and noodles. Cook until noodles are done. Freezes well, too.
Grind or chop vegetables; sprinkle with salt. Let stand overnight, then rinse and drain. Combine remaining ingredients; pour over vegetables and heat to boiling. Simmer for 3 minutes. Pack in jars and seal. Makes 9 pints.
On standard size poster board write the following message, leaving enough space for the candy bars. Hot glue candy bars in proper order: Happy Birthday (Whatchamacallit). We wanted to give a (100 Grand) but our money slipped through our (Butterfinger) and it isn't (Payday) yet. We did look on (5th Avenue) to find the right gift, but a pet (Kitkat) you don't need and a space shuttle trip to (Mars) via the (Milky Way) seemed inappropriate. We wish you (Mounds) of (Almond Joy) as you (Zero) in on another year. Best wishes on your special day. We promise not to (Snicker) about your age.
Cut salami into strips and sausages into slices. Rinse peppers. Deseed and cut into strips. Saute sausages in skillet for 3 minutes. Add onion and pepper strips. Saute a few minutes. Add tomatoes. Reduce heat. Beat eggs. Pour eggs over all ingredients in pan. Cook over medium heat, stirring until egg mixture is set. Sprinkle with paprika. Serve hot.
Mix thoroughly; add flour and blend. Spread dough on ungreased 18 x 12-inch sheet. Brush with unbeaten egg whites. Sprinkle with pecans. Pat into dough and bake 1 hour at 250°. Cut into strips the size you like while still warm.
In large skillet, cook onions and celery in butter until tender-crisp. Add remaining ingredients except grated cheese. Spoon into buttered 1 1/2 to 2-quart baking dish. Bake at 350° for 35 minutes, or until hot and bubbly. Top with grated cheese. Bake 3 minutes longer, or until cheese melts.
Cut carrots, slice in half, then again as have quarters. Arrange to cover bottom of 13 x 9-inch pan. Combine flour, salt, thyme and pepper. Dredge chops in mixture. Brown. Arrange over carrots. Put onion slice on each chop. Pour water. Cover pan slightly with foil. Bake at 350° for 40 minutes.
Mix together in large saucepan vanilla pudding, tapioca pudding, orange Jell-O and water. Bring to a boil, then cool. Add whipped topping and Mandarin oranges. Enjoy!
Beat eggs until light, then beat in syrup, sugar, salt and vanilla. Melt butter and chocolate together, then cool and stir in. Pour in pie shell and bake at 325° for 25 to 30 minutes. Top should be set, but filling should be somewhat soft inside. Do not overbake. Should be like custard. May add pecans for a chocolate style pecan pie.
Crumble and cook turkey sausage in a nonstick skillet. Add mushrooms and onion. Cook broccoli in microwave for 7 minutes on High. Add broccoli to sausage mixture. Spray a 9 x 13-inch pan with nonstick cooking spray and add turkey/vegetable mixture.
Heat oven to 350°. Stir baking mix, milk and cheese together until soft dough forms. Drop by spoonful onto ungreased cookie sheet. Bake 8 to 10 minutes until golden brown. Stir together butter and garlic brush over warm biscuits.
Brown beef with onion. Add salt and pepper. Drain. Add tomato soup and salsa to beef and simmer. Grate cheese. Spoon 2 tablespoons beef mixture and 1 tablespoon grated cheese on each tortilla. Roll up and place seam down in a greased pan. Pour remaining beef mixture and grated cheese on top. Bake at 350° for 30 minutes or until brown.
Melt butter. Add all other ingredients. Bake 1 hour at 350°.
Cook butter, sugars and milk until soft ball stage (234° to 240°). Add cornstarch, dissolve in a little cold water; stir in. Remove from stove immediately and beat well. Add vanilla and peanut butter. Pour into buttered pan and cool.
Melt butter over low heat. Blend in brown sugar. Cool and then blend in eggs. Sift together flour, baking powder and salt. Stir in. Add vanilla, nuts and coconut. Spread in well-greased 9 x 13-inch pan. Bake 20 to 25 minutes until light touch leaves slight imprint. Cut into squares or bars while warm.
Cream sugar and butter. Add egg yolks. Fold in flour. Shape cookie dough into small balls about the size of a penny. Bake at 250°.
About 2 hours before serving, dice zucchini. Coarsely chop broccoli and spinach. Cook zucchini, broccoli, oregano and 1/4 teaspoon salt over medium heat in 2 tablespoons hot margarine or butter, stirring frequently, until vegetables are tender-crisp (about 5 minutes). Add spinach and toss until wilted. Remove skillet from heat. In medium bowl with fork, mix Ricotta and eggs; set aside. Prepare lasagna noodles as label directs. Drain.
Combine soy sauce, juice, onion and sugar; stir well and pour over drummettes at least 3 hours (overnight, if time permits). Remove and brown in oil. After browning, put 1/2 cup of marinade in pan with chicken; cover and simmer 30 minutes, or until tender.
Toss cheese and onion with flour (use waxed paper and save a clean up job). Spread chicken and peas on bottom of crust and sprinkle with cheese-onion mixture. Combine and beat eggs, milk, garlic salt and pepper until well mixed (not frothy); pour over the other ingredients in pie shell. Bake at 350° for 35 to 40 minutes or until set and top is lightly browned. Let stand 10 minutes before serving.
Combine all ingredients and bake at 350° for 20 minutes. Serve with tortilla chips.
Stir all ingredients together. Pour into greased casserole dish. Bake at 400° for 20 minutes. This freezes well.
Brown meat and onion. Heat together sauerkraut and margarine.	Fill greased 1 1/2-quart casserole with alternating layers of meat mixture, kraut and rice. Mix together milk, sour cream and egg; pour over top. Bake at 350° for 30 to 35 minutes.