HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 8 ingredients, blend thoroughly. Spread pork mixture on an 8 x 10-inch piece of leaf lard. Arrange slices of hard-cooked eggs, chorizo de bilbao or Vienna sausage and raisins on pork mixture. Roll as for jelly roll. Wrap in cheesecloth or aluminum foil. Boil in soup stock for 1 hour or if wrapped in aluminum foil, bake in a moderate oven (350°) for 1 hour. Chill. Before serving, remove wrappings and slice. Makes 2 rolls.
In a large bowl, mash salmon. Add all other ingredients. Stir until all is mixed together. If not stiff enough to drop from spoon, add more flour. Heat oil in frying pan until hot. Drop by spoonful into hot oil. Brown on both sides.
Mix all together with salad dressing.	Better made the day before you plan to serve it.
Mix all ingredients except nuts. Stir in nuts. Shape into loaves 3-inches wide and 2-inches high. Chill overnight. Slice and bake 10 to 12 minutes at 370°. Yield: about 6 dozen.
Combine the warm water, yeast, and 1 teaspoon of the sugar in a small bowl. Stir to mix. Set aide. In a large bowl, combine the melted shortening, milk, squash, remaining sugar, and salt. Mix well. Add yeast and 1 cup of the flour. Mix well. Continue adding flour until the dough is no longer sticky. Place in a well-greased bowl and cover with a dish towel. Allow to rise until double in bulk. This will probably take 1 hour to 1 1/2 hours. Punch down and knead until smooth. Pinch off portions about size of golf ball. Roll in palms of hands until round. Place on greased baking sheet. Cover with dish towel and allow to rise until light (probably about 45 minutes). Bake at 425 degrees for 12 to 15 minutes or until lightly browned. Remove from oven and brush with butter. Makes about 15 rolls.
Sift together first 5 ingredients. Add last 3. Stir until just moistened. Bake on griddle. Serves 2 to 4.
Cream butter, sugar and eggs. Combine all dry ingredients. Add alternately with the milk and vanilla. Add blueberries. Pour in pan and sprinkle with sugar. Bake 30 minutes at 350°.
Beat cream cheese with electric mixer for 30 seconds. Add 2 tablespoons diced chili, deviled ham, sour cream, 2 tablespoons taco sauce and hot pepper sauce to cream cheese. Beat well until blended. Cover and chill.
Mix all ingredients together, except Fritos, in large bowl. Refrigerate. Toss in Fritos before serving. Makes 12 to 15 servings.
In a 4-quart saucepan, bring the water and smoked turkey to a boil over high heat. Reduce the heat and simmer, covered, for 1 hour. While the turkey is cooking, wipe the collards with a damp towel, then wash two or three times or until all the dirt and grit has been removed. Chop the greens into 1/2-inch pieces. You will have 10 cups of chopped greens. Add the collards, oil, salt, black pepper, sugar and red pepper flakes to the saucepan. Return to a boil. Reduce the heat and simmer, covered, for 30 minutes longer. Discard the turkey before serving or chop the turkey meat and add it to the collards. Makes 4 to 6 servings.
In a skillet, brown ground beef and onions. Add next five ingredients; cover and simmer for 10 minutes. Add olives; simmer 5 minutes longer. Spoon over spaghetti; sprinkle with cheese and bacon bits, if desired. Yields 4 servings.
Mix first 3 ingredients until crumbly. Melt caramels and Carnation milk. Put half of first mixture in 9 x 13-inch pan and bake 6 minutes at 350°. Remove and sprinkle chocolate chips on top, then pour the caramel mixture over and then sprinkle the rest of the cake mixture on top and bake 15 to 20 minutes more.
Mix all ingredients. Simmer in crock-pot for 2 to 3 hours. Serve hot.
Stir grits slowly into boiling water, salted, in heavy saucepan. Return to boil. Reduce heat. Cook 3 to 5 minutes, stirring often. When thick, remove from heat. Add 1 package garlic cheese. When it melts, add butter, milk and eggs. Put in greased baking dish. Top with mild grated cheese. Bake at 350° for about 1 hour. Let stand a few minutes before serving. Serves 6.
Crumble angel food cake in bottom of 13 x 9-inch pan. Slice bananas and layer on cake. Then cut up strawberries and layer on bananas. Separately, mix 2 small boxes of instant vanilla pudding with milk (use directions on box). Then pour this over cake and fruit. Let stand 2 hours. When ready to eat, top with Cool Whip.
Saute the tuna over high heat in hot oil and butter for 3-4 minutes on each side, until barely cooked through. Squeeze the lime juice over the hot steaks. Cut into portions and garnish with capers and parsley.
Heat oven to 325°. Layer all ingredients in ungreased 13 x 9 x 2-inch pan. Bake 55 to 60 minutes or until top is golden brown. Let stand at least 15 minutes before serving. Serve warm or cool. If desired serve with Cool Whip or ice cream. Makes 12 to 15 servings.
Let the Picassos do their own thing. A sure bet. The three year olds will win the Picasso Title.
Peel and slice carrots. Cook in salt water just until tender. Drain. Add pepper and onion. Mix soup, vinegar, oil, mustard, sugar, salt and pepper. Pour over warm carrots. Refrigerate and marinate overnight or longer.
Mix pears with sugar, then with vinegar. The vinegar keeps preserves from turning to sugar.
Mix dry ingredients. Add remaining ingredients and beat on medium speed for 5 minutes. Grease and flour loaf pans. Mix 2 tablespoons sugar, 1 tablespoon cinnamon and 1 teaspoon nutmeg. Pour 1/2 the dough in the bottom of the pans. Sprinkle with the sugar mixture. Add the remaining dough on top. Bake at 350° for 40 minutes or until toothpick comes out clean. Makes 2 large or 3 medium loaves.
Dissolve yeast in water; beat egg well and add to water. Add remaining ingredients. Mix well. Put in well-greased muffin pan. Bake at 400° until brown, approximately 30 minutes. Dough can be kept in refrigerator a few days. Bring to room temperature before baking.
Combine tomatoes, onion, sugar, salt, garlic cloves and white vinegar. Boil slow 4 hours. Cook in canner for 45 minutes in hot water bath. Makes 16 quarts.
Note: One large ham hock or 2 small ham hocks may be substituted if bone not available.
Place all ingredients in bowl. Beat together 3 to 4 minutes. Do not add any other liquid. Place in 3 layers. Bake at 350° for 25 to 30 minutes.
Cook together the margarine, sugar, syrup and salt for 3 minutes. Add soda and vanilla. Pour over popcorn and mix well. Put in baking pan and bake for 1 hour at 250°. Stir several times while baking. If desired, add peanuts.
Mix condensed milk and pineapple in churn container. Add enough orange drink to fill the churn to the fill line. Churn according to manufacturer's instructions.
In large bowl, place salmon, drained. Remove bones and mash with fingers. Add next 7 ingredients and mix. In large frying pan, heat oil. Shape mixture into the size of small hamburgers and fry until brown on both sides. Remove from pan and drain on paper towels. Serve warm or at room temperature. Cooking time: Under 1 hour. Makes 12 patties.
Dip tortillas in hot grease and lay on paper towel to absorb some of grease. Stuff tortillas with meat, onions and cheese. Roll and place on cookie sheet or pan with sides. Mix rest of ingredients. Pour over tortillas. Sprinkle cheese on top. Place in 350° oven until cheese is melted and tortillas are thoroughly heated.
Place onion and butter in 12 x 8-inch baking dish. Microwave on High 1 to 1 1/2 minutes until onion is transparent. Stir in wine, salt, sugar, tarragon and pepper. Add fillets, turning to coat fish well with sauce. Top with mushrooms. Cover with plastic. Microwave at High 6 to 8 minutes or until fish flakes. Rotate and spoon sauce over fish at 1/2 cooking time.
Combine the sherry, sesame oil, 1 tablespoon soy sauce and 1 tablespoon ginger in a bowl and mix well. Add the shrimp. Marinate in the refrigerator. Combine the lemon juice, rice vinegar, 2 tablespoons soy sauce, sugar and red pepper in a bowl and set aside. Stir-fry the garlic with 1 tablespoon ginger in the peanut oil in a large saucepan. Add the shrimp with the marinade. Stir-fry until the shrimp are cooked through. Stir in the lemon juice mixture. Cook until heated through. Thicken with a paste of cornstarch and water if needed for the desired consistency. Serve over the hot pasta.
Beat eggs, sugar, butter, flour and milk. Beat good and add cocoa, cinnamon, nutmeg, vanilla, potatoes and nuts. Bake in a 9 x 13 x 2-inch cake pan at 350°. Ice with Potato Cake Icing.
Cook spaghetti 12 minutes. Drain. Cut up tomatoes (or run through blender). Add to spaghetti. Simmer 15 minutes. Add chopped onion and bell pepper to ground beef and cook until beef is browned. Add mixture to spaghetti. Mix well. Pour into 2 1/2-quart casserole dish. Cover with slices of cheese. Let stand several hours before baking for 20 to 25 minutes at 350°.
Cream margarine and shortening. Add sugar; beat until smooth. Add egg yolks and beat well. Combine flour and soda; add to cream mixture with buttermilk. Stir in vanilla, coconut and pecans. Fold in beaten egg whites. Pour into greased and floured pans. Bake at 350° about 30 minutes.
Thaw pie crust for 10 to 15 minutes. While crust is thawing, combine butter, flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Stir in broth and milk. Cook and stir until thick, then stir in peas and carrots and chicken. Pour into crust, put a crust on top. Cut slits in top crust. Bake at 350° for 30 minutes.
Mix all ingredients together in crock-pot. Insert cloves into orange and put in mixture. Simmer slowly for 2 hours.
Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Mix cold water and ice cubes to make 2 cups. Add to gelatin, stirring until slightly thickened with the consistency of unbeaten egg whites. Remove remaining ice. Stir in 2 1/4 cups whipped topping with wire whisk until smooth. Spoon into 8 individual souffle cups or dessert dishes.
Mix shortening into dry ingredients. Add milk and yeast dissolved in warm water. Mix until all flour is moist. Cover bowl and store in icebox. Use as needed. Make in small balls. Bake in 400° oven for 12 to 15 minutes or until done. The dough keeps in the refrigerator about a week.
Make starter in one-gallon glass jar. Combine apple juice, water, sugar, lemon juice, yeast, cherries and juice. Use container that has lid. Stir until sugar is dissolved. Cover and let stand at room temperature, stirring twice each day.
Stir together the 1/2 cup soy sauce, onion, garlic, oil and ginger root. Place chicken in a plastic bag; set in a bowl. Pour the soy sauce mixture over chicken; close bag. Chill for 2 to 3 hours, turning chicken occasionally to distribute marinade. Drain. Skewer the chicken neck skin to back. Tie legs securely to tail; twist wing tips under back. Place the chicken, breast side up, on a rack in a shallow roasting pan. Roast in a 375° oven 1 1/2 hours or until drumstick moves easily in the socket. Meanwhile, combine honey and the 2 tablespoons soy sauce. Baste chicken with honey soy mixture during the last 15 minutes of roasting time. Makes 6 servings.
Cook pasta according to package directions; rinse and drain. In a large bowl, combine tuna, salad dressing and Salad Supreme. Add pasta; toss to evenly coat. Stir in tomatoes and onions. Cover; refrigerate at least 3 hours. Stir before serving.
Cook chopped onion in bacon drippings until clear. Add next 6 ingredients and stir. Add beans; stir well. Put in casserole; bake at 350° for 30 minutes.
Mix all ingredients together. Sprinkle with toasted crumbs. Bake 30 minutes until brown on top.
Place chicken breasts in baking dish. Spread with the mustard. Place a slice of cheese on each breast. Sprinkle with onion and bake at 350° for 30 to 35 minutes.
Cook first 4 ingredients until boiling, remove from heat and add remaining ingredients. Drop on wax paper. Refrigerate for 1 hour.
Simmer over medium heat, stirring constantly until candies dissolve. Chill. Serve as a sundae topping or on puddings or between sponge cake wedges.
Grease a 13 x 9-inch pan. Spread apples over bottom of pan. Pour over beaten eggs; mix. Add sugar, oil, nuts and vanilla, turning with fork. Add flour, cinnamon, soda and salt. Bake 50 to 60 minutes at 325°. Serve with Cool Whip.
Mix all ingredients in	order and pour into an uncooked pie shell. Dust with remaining nutmeg if desired. Bake at 350° until set (about 30 minutes).
Brown hamburger or sausage. Drain. Split English muffins in halves. Spread pizza sauce on each half. Mix onion and green pepper with meat. Spread meat mixture on each half of muffin. Top with cheese. Bake at 350° until cheese is melted. Serve immediately.
Combine graham crackers and melted butter; press into long baking dish. Beat oleo, vanilla, eggs (one at a time) and powdered sugar until thick and smooth like icing. Pour into crust. Slice bananas over filling. Press into filling. Add pineapple and spread over bananas. Spread large container Cool Whip over pineapple. Cover with chopped nuts and maraschino cherries; refrigerate.
Place cooked chicken in baking pan. Pour soup over and sprinkle crushed cubes over top. Lay slices of cheese on top and bake for 1/2 hour at 325°.
Beat egg whites with 3 tablespoons sugar until stiff. Cover and place in refrigerator. Cream Crisco and 2 2/3 cups sugar until light. Add egg yolks, 2 at a time. Add flour and whipping cream alternately to mixture. Fold in egg whites. Bake at 300° for 1 hour and 25 minutes.
Combine first 4 ingredients; set aside. Combine sugar, butter and egg; beat well. Add milk, pineapple, apricots and raisins; beat well. Stir in flour mixture and pecans. Pour mixture into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in a pan on a wire rack. Remove from pan. Yield: 1 loaf.
Mix sugar, oleo and milk. Cook 20 minutes and bring to boil on medium; stir occasionally. Remove from burner. Beat peanut butter and Marshmallow Creme into mixture. Pour into buttered pan. Let harden.
Follow directions on cake mix and bake in 13 x 9 x 2-inch pan. Just before cake is done, mix rest of ingredients. Cook in a pan on low heat until chocolate and marshmallows are melted; let come to a boil. When cake is done, punch holes in it with a wooden spoon handle and pour icing over it while hot.
Cut steak into cubes and small strips. Cube onion and green pepper. In a large frying pan, brown all the meat with 1/2 of the onion and green pepper over low heat. As the meat is browning, add chili powder, basil, celery seed and 1/2 of the garlic. Add salt, pepper and Texas Pete to taste. Also add cumin and cayenne pepper. Cut jalapeno into rings and add to meat as it cooks.
Mix and spread in buttered pan. Melt chocolate chips and wax; spread on top.
Heat oven to 350°. Combine crumbs, 1/4 cup cocoa, sugar and butter; press firmly on bottom of 13 x 9-inch baking pan.
Line pie shell with pecans. Beat eggs well. Add syrup, sugar, salt and butter; mix and pour slowly into shell. Bake in moderately hot oven at 375° on lower shelf for about 40 minutes. Cool. Serve topped with spoonfuls of whipped cream. Makes one (8-inch) pie. Makes 6 servings.
Heat vegetable oil in heavy skillet or Dutch oven. Place flour, salt and pepper in bag. Shake to mix, then add meat and shake to coat meat. Empty all including extra flour into hot oil and add onion and brown well. Add chopped carrot and next 4 ingredients. Cover and cook over low heat 1 1/2 hours, stirring as	needed. Add diced potatoes, carrots and onions; cook	1/2 hour longer. Add peas and continue cooking about 15 minutes. (You may use a can of English peas if you prefer.)
Mix wet ingredients. Mix in dry ingredients, except flakes and nuts. Stir in flakes and nuts. Stores in refrigerator several days. Bake at 400° for 20 minutes.
Brown and simmer the first 7 ingredients. Pour meat mixture into a 13 x 9-inch pan. Cover with Mozzarella cheese.
Mix and pour into dish. Cover with bacon strips. Bake in 300° oven 1 to 1 1/2 hours.
Mix the first 3 ingredients thoroughly. Bake for 25 to 30 minutes at 325°. Blend the cream cheese, sugar, Cool Whip and vanilla well; spread over. Slice the bananas and place over Cool Whip mixture. Spoon blueberry pie filling over bananas.
1. In a medium (2 qt.) saucepan bring broth to a boil. Add rice. reduce heat to medium-low; cover and simmer for 10 minutes. 2. Stir in butter-flavor sprinkles and all vegetables. Cover. Continue simmering 10 minutes. 3. Remove from heat and let stand 5 minutes or until all water is absorbed. Sprinkle top with butter sprinkles and black pepper. 4. Fluff with a fork before serving. Makes 8 servings.
Fill a quart jar with chopped cabbage. Stick a banana pepper pod in the center of the jar. Add a whole garlic and the vinegar, sugar, salt and alum. Fill each jar with hot water.
Combine salad dressing and ginger root in a small bowl. Stir well and let stand 30 minutes. Combine Chinese cabbage and next 3 ingredients. Toss gently. Pour dressing mixture over. Serve. Makes 6 to 8 servings.
Combine all ingredients. Cover with bread crumbs. Dot with butter. Bake, uncovered, at 350° for 45 minutes.
Combine Ricotta cheese, 1/4 cup Romano cheese, bread crumbs, garlic and parsley flakes; mix well. Spread 1 cup sauce onto 10 x 6-inch baking dish. Fill each shell with approximately 2 tablespoons cheese mixture; place shells on top of sauce. Spoon remaining sauce over shells. Sprinkle with Mozzarella cheese and remaining Romano cheese. Cover. Bake at 350° for 30 to 35 minutes or until thoroughly heated. Makes 4 to 6 servings.
Mix together thoroughly and pour into crusts. Let set in refrigerator until chilled and firm, minimum 4 hours.
Layer as follows in a casserole dish: cooked noodles, cooked sausage, sauce, peppers, mushrooms, pepperoni and cheese. Cook at 350° until hot and bubbly.
Beat shortening at medium speed with an electric mixer until fluffy. Gradually add sugars, beating well. Add egg and vanilla, beating until blended.
Cream butter, sugar and eggs one at a time, beating well after each addition. Add vanilla and almond. Add flour, mixing well.
Preheat oven to 350°. Coat peeled and sliced apples (1/8-inch thick) with cinnamon and sugar. Sift together dry ingredients and set aside in medium size bowl. In large bowl, mix together remaining ingredients at medium speed until smooth and gradually add dry ingredients, mixing until smooth.
Add peas and water or vegetable cooking water according to directions on package (or 3 cups water for every 1 cup peas) to a large stock pot. Bring to boil, reduce heat and simmer 1/2 hour. Add vegetables and seasoning and cook until peas have disintegrated to creamy consistency and vegetables mash easily against side of pot.
Sift dry ingredients together. Combine rest of ingredients together and add to the dry mixture. Use right amount of milk to make right consistency batter. Fry in deep hot fat (305° to 375°) until done, which will take about 5 minutes. Sprinkle with powdered sugar.
Toss together cornbread crumbs and muffin crumbs in an 8-inch baking dish. Add sage, celery, salt, pepper, poultry seasoning. Mix well. In butter, add onion. Cook just until tender and clear. Add entire mixture to crumb and seasoning mixture.	Beat two eggs slightly.	Add to mixture. Add chicken broth. Stir until well combined. Bake in a 350 degree oven for 30 - 45 minutes.
Heat to boil. Pour over loaf and bake at 325° for about 1 hour, basting occasionally. This is better the second day.
Peel and slice peaches; grate 2 teaspoons lemon peel and squeeze 2 tablespoons lemon juice. Toss peaches with sugar, lemon and 2 tablespoons flour. In another bowl, mix flour, corn meal, salt and shortening; work to consistency of coarse crumbs. Add 8 to 9 tablespoons cold water. Divide into 2 balls, one larger for bottom. Roll larger ball out to fit a 13 x 9-inch baking dish. Spoon peach mixture over bottom crust. Add second crust. Make slits in it. Brush with milk and sprinkle with sugar. Bake for 45 minutes at 350°.
Brown ground beef, onion and bacon. Drain kidney beans and butter beans. Mix all ingredients together. Bake at 350° until warm (approximately 1/2 hour), covered.
Beat together all ingredients. Pour in a 9-inch pie shell. Bake at 350° for 40 to 50 minutes or until brown and set. Insert knife in center, should come out clean.
Mix all ingredients together except chicken. Put 1/4 of stuffing mix on half of chicken breasts. Fold other half over and secure with toothpicks. Put in lightly greased casserole. Bake at 350° for 40 minutes.
Pare as many Russet (Idaho) potatoes as desired. Cut lengthwise into 3/8-inch thick slices, then cut slices into strips, 3/8-inch wide. Rinse in cold water; drain thoroughly on paper towels.
In bowl large enough to hold all the chicken pieces, combine all of the ingredients, except chicken breasts and branch of fresh rosemary. Mix well. Place chicken breasts into mixture and allow to marinate a minimum of 2 hours. The longer the chicken is allowed to sit in marinade, the better; can be left overnight.
Boil potatoes in large slices until almost done. Saute (brown) pork chops in 2 tablespoons butter. Coat bottom of casserole dish with soup. Put in pork chops. Drain potatoes and put over pork chops. Pour remainder of soup over chops and potatoes. Bake in 350° oven for 45 minutes to 1 hour.
Place ham (fat side up) in a covered roasting pan or you can use foil to cover. Add water. Put ham in a cold oven and preheat to 500°. When it has preheated for 15 mintues, turn oven off. Don't open door, but time it for 3 hours. Preheat oven again and then cook for 15 minutes. Turn oven off and don't open oven for 7 hours or overnight. Yum!
Mix all ingredients well and pour into a 9 x 13-inch pan; bake at 350° for 20 minutes.
Mix first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Then roll and wrap tightly. Chill 2 hours. Cut off ends. Cut diagonally into 1-inch slices. I add ham slices to the mixture.
Evenly arrange 12 graham cracker in a 9 x 13 cake pan. In a large bowl, combine dry vanilla pudding mixes, 1 1/3 c. dry milk powder, and 3 c. water. Mix well using a wire whisk. Blend in 1/2 c. cool whip and 1 tsp. vanilla. Mix gently to combine. Spread half of mixture evenly over graham crackers. Layer another 12 graham crackers over top. Evenly spread remaining pudding mixture over graham crackers. Top with remaining 12 crackers. In a medium bowl, combine dry chocolate pudding mix, remaining 2/3 c. dry milk powder, 1 tsp vanilla and 1 1/4 c. water. Mix well using a wire whisk. Spread chocolate mixture evenly over top of graham crackers. Cover and refrigerate at least 1 hour. Just before serving spread remaining cool whip evenly over top. Drizzle chocolate syrup evenly over cool whip. Refrigerate at least 1 hour.
Combine butter and water. Stir until butter melts. Pour over stuffing and toss. Stir in 1/2 can onions. Spoon stuffing mix into 9-inch dish (spray the dish).
Bring milk to a boil, add butter then gradually stir in grits. Be sure to not use quick cooking grits. Resume boil and continue cooking. Stir all the while until mixture takes on appearance of cooked farina. Remove from heat, season with salt, pepper and beat hard with electric mixer for 5 minutes. Mixture will take on a creamy appearance. Pour into 13 x 9 x 2-inch casserole and allow to sit.
Combine all fruit in baking dish (13 x 9-inch). Combine brown sugar, butter and applesauce in saucepan; heat and stir. Spoon over fruit and sprinkle with 3 tablespoons of brown sugar and pecans. Bake at 300° for 1 hour. Seal with aluminum foil.
Hold yolk of 1 egg for top of pie. Mix with 1 tablespoon water. Stir all other ingredients. Put in pie crusts and bake for 1 hour. Check pie and bake for 30 minutes longer.
Mix first 3 ingredients until thickened. Layer with vanilla wafers and bananas in large Pyrex dish. Top with Cool Whip and refrigerate.
Mix together the flour, chopped pecans and chips; set aside. Cream the butter; add the salt and icing sugar. Cream. Add rum extract and cold water. Gradually add flour mixture and blend. Mold dough into balls. Bake on ungreased cookie sheet at 325° for 25 minutes. While warm, roll in icing sugar. When cool, sprinkle with additional icing sugar.