HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put pork and beef in Dutch oven. Brown in butter; add onions. Cover with water. Simmer 4 or 5 hours. Cool. Skim off excess fat and add remaining ingredients. Simmer 2 or 3 hours.
Combine the garlic, oregano and lemon pepper; rub over roast. In a Dutch oven, brown the roast in oil. Pour off drippings. Add 3/4 cup water; bring to a boil. Reduce heat, cover and simmer for 1 3/4 hours.
Beat eggs and add other ingredients. Bake 1 hour at 350° in 2 greased and floured loaf pans.
Mix together flour, salt, soda and brown sugar in mixing bowl. In separate bowl, beat eggs, then add to main mixing bowl. Add vanilla and walnuts. Mix all together. Use 13 x 9-inch pan, spray with Pam. Even out mixture into pan. Bake at 325° for about 30 minutes. Cool and cut into squares. Serves 12 to 20.
In your microwave, place margarine in round 8 x 1 1/2-inch baking dish. Cover and microwave on High (100%) until melted, 45 to 60 seconds. Add stuffing and water. Toss to coat stuffing. Remove 1 cup stuffing. Spread remaining mixture evenly in baking dish. Mix soup, peas, milk and onion in 1 1/2-quart casserole. Cover tightly and microwave on High (100%) for 3 minutes. Stir. Cover and microwave until hot and bubbly, 3 to 4 minutes longer. Stir in turkey and pimiento. Spread mixture over stuffing in baking dish. Sprinkle with reserved stuffing mixture. Microwave, uncovered, on High (100%) until hot and bubbly, 7 to 9 minutes. Serve with cranberry relish and any remaining stuffing. Makes 6 servings.
Drain peaches and pour into pan. Add sugar, melted butter, nutmeg and flavorings. Crust and bake at 350° until brown.
Mix together first 7 ingredients and stir well. Add nuts and orange rind. Stir and drop by large teaspoon on greased cookie sheet. Bake at 350° for 10 minutes.
Combine in blender until well mixed. Let set 10 to 15 minutes. Pour into two unbaked pie shells. Bake at 350° for 50 to 55 minutes. (May turn	oven to 450° for 5 minutes to brown top).
Sift the first 4 ingredients several times to mix thoroughly. Add the All Bran, then the raisins and nuts. Stir in buttermilk. Bake in 2 (8 x 4-inch) loaf pans and bake at 300° for 1 hour.
Preheat oven to 350°. Put almonds in baking sheet or pie pan and bake about 5 minutes or until lightly browned. Cool. Thoroughly mix flour, sugar, pie spice, baking soda, baking powder and salt in a large bowl. Break eggs into another bowl. Add pumpkin and butter and whisk until well blended. Stir in chocolate chips and almonds. Pour over dry ingredients and fold in with a rubber spatula, just until dry ingredients are moistened.
Prepare corn bread as directed on package. Cool and crumble. Add bacon and vegetables. Stir in mayonnaise. Chill.
Cook macaroni. Do not drain completely. Butter 9 x 12 dish. Mix all ingredients except crackers. Crush whole box of Cheese-It crackers and sprinkle on top. Dot with butter. Bake at 325° for 30-35 minutes or until crackers are brown.
Zucchini does not need to be pared. Mix all ingredients. Grease pans. Make 2 large loaves single batch or 5 (1 lb.) coffee cans for a double batch. Bake at 350° for 1 hour to 1 hour 15 minutes.
Mix the chicken, onions, green pepper, soup and Tabasco. Fold in the corn chips. Place in a shallow baking pan, about 9 x 12-inches in size. Spread grated cheese over the top. Place in oven at 350° for 25 minutes or until cheese has melted and started to turn golden brown. Serve at once, piping hot. Serves 6.
Cook lima beans according to directions. Drain. Fry bacon crisp. Crumble. Combine limas, sour cream, soup, bacon, curry powder, onion salt and garlic salt. Place in casserole. Top with bread crumbs or dressing mix. Bake at 350° for 20 minutes.
Stir Crisco and water to dissolve and place aside to cool. Mix all ingredients together and add water/Crisco mixture. When mixture is well blended refrigerate overnight.
Mix together and pour in pie crust, sprinkle with nutmeg. Bake at 325° for 45 minutes.
Break Ritz crackers coarsely into pie shell. Combine water, sugar and cream of tartar in saucepan; boil gently for 15 minutes. Add lemon juice and rind. Cool. Pour syrup over crackers, dot generously with margarine and sprinkle with cinnamon. Cover with other pie shell for top crust. Cut slits in top crust. Flute edges together. Bake at 425° for 30 to 35 minutes until crust is crisp and golden. Serve warm with vanilla ice cream.
In a big pan, saute butter, celery, carrots and onions until golden light brown, then continue to cook. Add chicken. Cook until it is brown. Add water, salt, pepper, chicken base and rice. Bring to a boil. Boil for 10 minutes. Lower heat to simmer; cook until rice is tender.
Brown meat in butter and add celery, onions and 1/4 cup water. Steam on medium-high for 20 minutes. After vegetables have steamed add bean sprouts, molasses, soy sauce and salt. Steam 10 minutes more and thicken with cornstarch. Serve with rice or chow mein noodles.
Spray Bundt pan with Pam heavily. Put frozen rolls in pan. Mix sugar and cinnamon; sprinkle over. Mix butter, brown sugar and water. Microwave and melt. Add raisins and nuts to mixture. Pour over rolls in pan. Cover with wax paper; leave on counter overnight. Bake at 350° for 30 minutes. Turn out immediately.
Whisk together potatoes, sugars, salt, spice and vanilla. Blend in eggs and both milks. Place pie dish on baking sheet and carefully pour mixture into 9 or 10-inch pie shell. Bake at 375° for about one hour, periodically checking the pie crust doesn't burn. (Cover crust with foil if it browns too much.) Pie is done when fork inserted into center of pie comes out clean. Serve warm, with vanilla ice cream or whipped cream.
In medium size pot over high heat cook corn in small amount of boiling water 5 minutes. Cut corn from cobs. In large pot over high heat combine corn, peppers, onion, vinegar, water, sugar, sugar substitute, salt, dry mustard and celery seed. Bring to a boil. Reduce heat to medium and simmer 35 minutes or until mixture thickens slightly. Spoon into 3 hot sterile jars (pint) allowing 1/2 inch headspace. Adjust lids and process in boiling water canner 20 minutes.
Mix all ingredients in the order given. Spread into buttered 8 x 8-inch pan. Cool and cut into squares. Makes 1 1/2 pounds.
Spray inside of a large casserole with Pam. Cover bottom of dish with stuffing 1 to 1 1/2 inches deep. Place chicken breasts on top of stuffing. In a separate dish, blend soup with 1 can of water, stirring until smooth. Pour soup mixture over chicken and bake for 1 1/2 hours at 350°, covered.
Sprinkle 3 cups shredded cabbage in bottom of a 2 to 3-quart buttered casserole. Saute chopped onion in small amount of oil until softened, but not browned. Add ground beef and cook and stir until lightly browned. Sprinkle with salt and pepper. Spread meat over cabbage layer and top with remaining 3 cups cabbage. Spread tomato soup over the top; sprinkle with celery seed and brown sugar. Cover and bake in preheated 350° oven for 1 hour. Makes 5 servings.
Place the dough of 1 package of crescent rolls in the bottom of a 9 x 13-inch pan. Mix the cream cheese, sugar and egg yolk and spread on dough. Place the second package of crescent rolls on top of the cream cheese mixture. Beat egg white until frothy and spread on dough. Mix sugar, cinnamon and nuts and spread on top. Bake at 350° for 30 minutes or until golden brown. Cool for at least 4 hours before serving. Can be frozen.
Dice celery, green pepper and onion. Add chili powder and cook in oil until done. Crumble crackers and add to mixture along with Worcestershire, Tabasco sauce, chili sauce and garlic salt. Mix thoroughly. Dice eggs. Add eggs and crab meat and mix gently. Fill cleaned crab shells with mixture and cook until brown. Also may be formed into balls and deep fried.
Blend well the sugar, shortening and eggs. Beat well. Add milk and baking powder. Sift flour before measuring. Add flour and beat well. Add extracts.
Heat the potatoes. Add the sugar, oleo or butter, vanilla and eggs and mash. Pour into a casserole and top with the light brown sugar, flour, oleo and pecans, crumbled together and sprinkled over potatoes. Bake 1 hour at 350°.
Sift together the flour, soda, baking powder, salt, cinnamon and allspice. With mixer, cream the sugar and shortening. Add eggs, bananas, vanilla and dry ingredients and blend well. Add chopped nuts. Pour batter into a 9 x 5 x 2-inch greased and floured loaf pan. Bake at 350° for 60 minutes. Cool 15 minutes and remove from pan. Thoroughly cool before slicing.
Mix green beans, peas, corn, celery and onions in a bowl. Combine oil, sugar, vinegar, salt and pepper. Combine vegetables and dressing. Allow to stand overnight.
Cook broccoli, then drain. Put in casserole dish. Crumble 1/2 pack Ritz, then mix with 1/2 stick melted butter. Spread on top of broccoli. Melt cheese and 1/2 stick butter. Pour on top. Place in preheated 350° oven for 5 to 10 minutes or place in microwave for 1 minute.
Cream butter and sugar. Beat in egg. Add nuts and raisins. Sift flour, cinnamon and cloves. Stir into butter mixture. Last, add applesauce which has been heated.
Melt butter. Add mustard and flour to make paste. Then add milk; bring to a boil and then add cheese and broccoli.
Season chops on both sides and brown in lightly greased skillet. Remove to baking dish; top each chop with onion, 1/4 of the raw rice and whole tomatoes. Add remaining tomatoes and juice and tomato sauce around chops. Salt lightly. Cover tightly with foil and bake at 350° for 1 1/2 hours.
Scald milk; add sugar, salt and butter. Cool to lukewarm. Dissolve yeast in water. Add to milk. Add enough flour to make soft dough. Knead lightly. Place in greased bowl. Brush top with melted butter. Cover; let rise until double in bulk. Shape into rolls. Brush top with melted butter. Cover and let rise until double in bulk. Bake in 250° oven for 20 minutes. Remove from pan; butter top.
Grease 13 x 9-inch pan. Spread 1 package cookies on bottom of pan. Mix cream cheese, eggs, sugar and vanilla together. Spread over cookie dough. Crumble other cookie roll over cream cheese mixture. Bake at 350° for 35 to 40 minutes.
Simmer all ingredients except shrimp for about 15 to 20 minutes, then add cooked shrimp. Simmer about 3 to 4 minutes.
Preheat oven to 350°. Grease a 13 x 8 x 2-inch pan. Mix all ingredients together. Spread in pan. Bake until golden brown, 25 minutes. Cut into pieces 2 x 1-inch. Delicious warm or cold!
In a medium nonstick frypan, heat the sugar over medium heat, tilting and shaking pan often, until sugar melts and turns a pale amber color (about 8 minutes). Watch closely since sugar scorches easily. Immediately pour caramel syrup into a round 1-quart baking dish, tilting to coat bottom and 1/2-inch of sides. Place dish in a larger pan, such as an 8-inch or 9-inch square pan and set aside.
Mix turkey well with Ricotta, parsley, salt and pepper. Combine bread crumbs and Parmesan on a shallow plate. Shape turkey into four flat cutlets. Press the cutlets into the bread crumb mixture, coating both sides. Spray a shallow skillet with Pam. Fry the cutlets with no fat, turning about 4 or 5 minutes per side. Makes 4 servings, 295 calories each.
Put asparagus	on bottom of greased flat baking dish. Salt and pepper. Put soup on seasoned asparagus. Add grated cheese and cover with crushed cornflakes.	Bake, uncovered, at 300° for 25 minutes.
Mix flour, sugar, oleo and nuts together for crust. Bake at 375° in ungreased pan for 15 minutes and let cool. Mix instant pudding with milk and beat to make pudding. Add bananas and set aside. Mix cream cheese, confectioners sugar and Cool Whip. Spread cheese mix over crust. Spread pudding mix over cheese mix. Top with Cool Whip and walnuts if desired.
Mix together the mayonnaise and mustard for dressing. Mix all the rest of the ingredients together and stir in the dressing. Refrigerate for 4 hours.
Mix flour, eggs, cooking oil, sugar and 3/4 buttermilk. Stir well. Add soda to buttermilk, then add to batter. Wait a few minutes for your batter to rise, then cook in hot waffle iron griddle.
Mix all together well. Beat until fluffy. Refrigerate. Serve over fruit salad in lettuce cup or with party sandwiches, crusts off!
Combine sugar, butter and milk in saucepan. Bring to boil, stirring until sugar dissolves. Cook to soft boil or 236° or until a small amount dropped in water forms a soft ball. Remove from heat. Add remaining ingredients. Beat until mixture begins to thicken. Pour into buttered 8-inch pan. Cut into squares and chill.
Mix sugar, butter, syrup and salt. Cook and stir over medium heat until it bubbles. Cook 5 minutes more. Remove from heat and stir in soda and vanilla. Pour over popcorn. Bake 1 hour at 250° in two buttered 9 x 15-inch pans. Stir every 15 minutes.
Mix flour, sugar and milk. Pour into a deep baking dish. Add fruit. Drain if from a can. Spread evenly over mixture and dot with margarine or butter. Sprinkle a little sugar. Now bake 30 minutes or until golden brown. Great with ice cream.
Butter a large casserole. Spread rice in the bottom. Sprinkle chicken with salt and arrange over rice. Combine cream of celery and cream of mushroom soups. Dribble over chicken. Sprinkle instant onion soup over all. Pour broth around, not over, the mixture. Cover tightly with foil and bake at 350° for 1 1/2 hours or until chicken is done.
Preheat oven to 350°. Cream shortening and sugar together in bowl. Break one egg into bowl and beat with beater.
Mix all together, reserving 1/2 the onions and 1/2 the cheese. Put in 1-quart casserole. Cover and bake at 350° for 30 minutes. Uncover and top with remaining onions and cheese. Bake 5 more minutes.
Drain pineapple and save syrup. Dissolve jello, hot water, sugar and syrup. Chill until partially set. Add cream or yogurt and vanilla. Whip until fluffy. Fold in pineapple, oranges and coconut. Chill.
Pour pineapple into saucepan and bring to boiling point. Add lemon Jello and cream cheese. Stir and let cool. Add celery, cherries, and nuts. Add whipped cream and chill. Serve on lettuce.
In large mixing bowl, stir with whisk. Gently fold whipping cream into mixture until frothy. Refrigerate. Serves 12 people.
Mix cream cheese and marshmallow cream together. Refrigerate until ready to use. Dip fruit of your choice.
Start the night before: In a large mixing bowl, add yeast to warm water. Let stand 5 minutes. Add the lukewarm milk, melted butter (or oil), salt and sugar. Beat in flour. Cover bowl and let stand overnight (not in refrigerator).
Cover chicken breasts with water; add next 5 ingredients and cook until tender. Cool; drain and then cube, discarding skin and bones. Strain stock, melt butter in saucepan and blend in flour, salt and pepper. Stir in chicken stock and milk. Cook over low heat until thickened, stirring constantly. Add chicken and pimentos and heat thoroughly. Serve in patty shells, over biscuits or cornbread squares. Serves 6.
Mix sugar and flour, melted butter. Add eggs and beat until smooth, add syrup and vanilla, lastly nuts. Pour in unbaked shell and bake slowly at 350° for 1 hour.
Press hash browns between paper towels to remove excess moisture. Press into bottom and up sides of 9-inch pie pan. Drizzle with butter and bake at 425° for 25 minutes. Combine the ham, cheese and green pepper and spoon over crust. In small bowl, beat eggs, milk, salt and pepper; pour over all. Reduce heat to 350° and bake 25 to 30 minutes, until knife inserted in center comes out clean. Let stand 10 minutes and cut in wedges.
Mound apples in buttered 9-inch pie plate. Sprinkle with orange juice. Also, sprinkle a little extra cinnamon on apples. Combine sugar, flour, cinnamon and salt; cut in butter until mixture is crumbly. Sprinkle over apples. Can add a little oatmeal to mixture if desired. Bake at 375° for 45 minutes or until apples are tender and topping is crisp. Serve warm with ice cream, if desired. Makes 6 servings.
Cook beef, onion and garlic in large saucepan over medium-high heat until beef is brown; drain fat. Blend tomatoes with juice in blender until smooth. Add tomatoes, water, bouillon cubes and pepper to meat mixture. Bring to boil; reduce heat to low. Simmer, uncovered, 20 minutes. Add rice and vegetables. Simmer an additional 20 minutes.
Cook ground beef and onion in 10-inch skillet until beef looses redness. Drain and stir in Big John's Beans 'N Fixin's and seasonings. Cut tops off the peppers and remove membrane and seeds. Fill peppers with bean mixture. Top with ketchup and cheese. Place in 1 1/2-quart shallow baking dish. Cover tightly and bake at 375° for 40 minutes.
Clean gizzards and wash; drain. Cut bell peppers and green onions into cubes. Pour oil into skillet over medium heat. Add onions, bell peppers and dash of garlic. Lightly brown. Remove from skillet. Add 2 more tablespoons of oil. Brown gizzards on low heat, stirring until browned. Add onions and bell peppers along with bouillon, salt, black pepper, garlic, soy sauce and wine, cooking slowly for 1 minute. Add 1 1/2 cups of water. Let cook slowly until tender. If liquid cooks down before tender or done, add more water. Serve over rice or on toasted buns.
Combine the sugars, salt, milk and cream of tartar. Stir over low heat until sugar dissolves, wiping crystals from side of pan. Cook at 236° to 238° on a candy thermometer. Cool to 220°. Add butter, vanilla and pecans* and beat until creamy with a wire whisk. Quickly drop by spoonfuls onto buttered wax paper and let cool.
Mix ingredients until well blended and store in a covered bowl in refrigerator. Keeps well for several days and freezes well. Also good with mandarin oranges.
Mix flour, salt and tartar in pot. Combine and add water, food coloring and oil. Cook 3 to 5 minutes until it forms a ball. Knead on flour board. Keeps for weeks in an airtight container.
Cream sugar, margarine and eggs. Add flour and vanilla. Beat until smooth. Bake at 350°. Frost with Chocolate Filling (recipe in this book).
Cook potatoes, celery and carrots. Saute ham, green peppers and onions in oleo. Place ham mixture in greased 2-quart casserole dish. Melt 1/4 cup oleo in heavy saucepan. Add flour. Stir until smooth. Gradually add milk. Cook until thickened. Stir in cheese, salt and pepper. Pour over ham and vegetables. Sprinkle with bread crumbs. Bake at 350° for 25 to 30 minutes.
Brown meat, onion and sweet pepper in margarine. Add other ingredients. If making large amount, use 2 cans tomato paste. Simmer on low heat as long as possible. (The secret to a good sauce is to cook a long time.) Mix in cooked and drained spaghetti.
Mix cornflakes with rosemary, salt and pepper. Dip chicken in milk and roll in seasoned crumbs. Let stand briefly so coating will adhere. Place chicken in an oiled baking pan. Line pan with foil for easy clean up. Do not crowd. Bake at 400° for 45 minutes or more.
Mix first 4 ingredients in saucepan over low heat. Slice bread in half lengthways. Spread mixture on both sides of inside of bread. Put Swiss cheese on each side of bread. Put both sides of bread back together and spread butter mixture on top and sides of bread. Wrap loosely in foil; bake for 20 minutes at 350°. Fold foil back and bake another 5 minutes; serve warm.
Boil the chicken. Do not add salt. Line a baking dish with the cooked chicken.
Mix peanut butter, cream cheese and sugar. Add Cool Whip. Fill pie shell and refrigerate.
Mix crab meat, cream cheese, onion, olives, lemon juice and Worcestershire sauce together. Add enough ketchup to make a pinkish color. Form into 2 logs. Roll each log in chopped walnuts and parsley. Serve with crackers.
Remove whole pickles from jar; save juice. Slice pickles into 1/4 to 1/2-inch thick slices. Return pickles to jar; add sugar. Pour 1/2 cup juice over sugar. Refrigerate and turn jar over and over once daily for 1 week. Delicious and crisp.
Dissolve marshmallows, cream cheese and Jell-O by pouring boiling water over them and stirring until dissolved. Add sugar, drained pineapple and nuts. Let it gel and add Cool Whip to the top. Add a drop or 2 of cake coloring to Cool Whip to match the color of the Jell-O.
Spread coconut over bottom of greased cake pan. Add chopped pecans. Mix cake mix according to directions. Pour over coconut and pecans. Mix sugar, cream cheese and butter. Spread over top of cake mix. Bake at 350° for 35 minutes.
Bring the water to a boil; add spices. Simmer 10 minutes. Remove spices. Add tea. Allow to steep for 10 minutes. Remove tea bags. Add sugar and juices. Serve warm.
Put the sugar and milk into a saucepan and cook to the softball stage or 238°. Remove from the fire. Add butter and vanilla and cool without stirring. When it is lukewarm, beat until it is creamy. Stir in the broken nutmeats. Hickory nuts, walnuts or pecans are especially nice. Pour into a buttered pan and, when it hardens, mark into squares.
Beat egg whites until stiff. Add sugar. Stir cornstarch in half of the water and bring to a boil. Pour in the rest of the water and cook until clear and thick. Cool cornstarch slightly before adding the egg whites. Add the egg whites and add the vanilla. Beat until smooth. Bake at 325° for 15 to 20 minutes.
Put strawberries in pie shell. Put diet 7-Up and cornstarch in boiler and bring to almost a boil. Remove from heat and pour dry Jell-O in this mixture. Mix well and pour over strawberries. Put in refrigerator to gel, uncovered. Top with light Cool Whip to serve.
Mix salt, garlic powder, parmesan cheese, and bread crumbs. Melt butter. Dip each chicken breast into butter and roll in bread crumbs mixture. Place into baking dish. Mix any leftover crumbs with butter and sprinkle over chicken. Bake at 350 degrees for about 45 minutes, or until chicken is done.
Combine vegetables in a bowl. Mix remaining ingredients in separate bowl. Pour over vegetables and refrigerate overnight.
Cook squash. Drain and chop. Combine squash, crumbs, eggs, milk, salt and 1 1/2 cups cheese. Place in buttered pan. Sprinkle with 1/2 cup cheese. Dust with paprika. Bake 30 minutes at 350°.
Mix all ingredients together except Ritz crackers and butter. Mix Ritz crackers and butter. Sprinkle on top of casserole. Bake at 350° for 30 minutes.
Season chicken with salt and pepper. Steam the chicken until it is cooked. Debone and shred the cooked chicken in small pieces. Warm tortillas on a hot plate, one at a time. Place a desired amount of chicken on the warm tortilla. Roll the tortilla and place a toothpick to hold intact. Fry the rolled tortilla until golden brown.
Heat oven to 300°. Process flour and pecans in food processor or until nuts are very finely chopped. Beat butter, sugar and vanilla until pale and fluffy. Gradually beat in flour mixture just until blended. Roll level tablespoons of dough into balls. Place 1-inch apart on ungreased cookie sheet. Bake for 45 minutes or until browned. While warm, roll in powdered sugar. Cool completely. Then roll in powdered sugar again.
Mix ingredients. Chill dough. Drop onto ungreased cookie sheet. Bake at 375° about 8 minutes.
Pour Heinz 57 sauce on large piece of heavy aluminum foil. Place steak on foil. Cut up green pepper and onion and spread over steaks along with mushrooms. Pour remaining Heinz 57 sauce over steaks covering completely. You can bake the steaks in the oven or on the grill. Bake in 325° oven for 30 minutes or grill on low for 15 minutes or so.
Combine all ingredients except coconut. Shape mixture into small balls and roll in coconut. Refrigerate.
Place chicken, skin side up, on a rack in a large baking pan. Combine remaining ingredients and pour over chicken. Bake at 350° for 1 hour, basting occasionally with pan drippings. Serves 6.
Dice peaches and set aside. Cream butter and sugar thoroughly. Add eggs and almond extract. Beat until light and fluffy. Sift together flour, baking powder, salt and cinnamon. Alternately add sifted dry ingredients and milk to creamed mixture. Stir in peaches. Pour into well-greased 8-inch square pan. Bake in preheated oven at 350° for 30 to 35 minutes.
Combine the milk, flour, onion and celery; toss in a blender for 10 seconds. Set aside. Break up the sausage and brown in a large	skillet; drain well.	Add 2 tablespoons water; cook 5 minutes more, then add the first mixture and bring to a boil. Put the sliced potatoes in a 3-quart casserole, then add the sausage mixture. Bake for 1 1/2 hours in a 350° oven.