HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in large covered pot. Mix well. Bring to a boil, stirring constantly. Reduce heat; partially cover and simmer very gently for 1 hour. Add a bit more water if sauce gets too thick. Makes approximately 1 gallon. Keeps well in covered glass jar in refrigerator for several months.
Mix together and bring to full boil. Then keep boiling for 25 minutes. Put into hot jars and seal. Makes 2 pints.
Combine olive oil, red peppers, carrots, pears, crushed tomatoes, basil and pepper. Stir and simmer over low heat for 45 minutes. Pour sauce over cooked linguine and top with Parmesan cheese. Serve with green salad and hot bread.
Bring margarine and water to a boil in medium saucepan. Remove from heat. Add flour and mix with wooden spoon until it makes a ball. Add eggs, one at a time. Mix each one until it disappears. Drop batter in shape of ring on lightly greased pizza pan. Bake 40 minutes at 400°. Turn off oven. Leave in 10 minutes more. Cool. Slice top off, fill and top.
Combine butter and sugar; add eggs and milk. Sift dry ingredients; add to mixture. Bake	from 3 to 5 minutes in hot waffle iron.
Brown chicken in butter and olive oil. Remove chicken and set aside. Brown bacon, adding onion and garlic. Saute small onions in butter. Add bouillon and water. Cover and simmer for 15 minutes. Saute mushrooms in butter and drain slightly. Place chicken in two large cooking pots. Pour 1/2 can chicken broth in each pot. Add 1 cup of wine to each pot. Add bacon, small onions and the broth they cooked in, mushrooms and seasonings. Bake at 350° for 1 hour. Great for company. The taste improves with reheating.
In large mixing bowl, mash potato and slightly crush the onion and chili peppers into it. Add the rest of the ingredients and mix well. Make small patties and deep fry both sides in oil. It is ready to serve when both sides are golden brown.
Combine the dry ingredients. Add the other ingredients and mix until well blended. Pour into a 9-inch unbaked pie shell. Bake at 350° for 1 hour.
Cream the shortening and sugar. Add egg, then flour, soda and salt. Last add mincemeat. Bake at 350° for 12 to 15 minutes.
Bring water, chicken soup and bay leaves to a boil. Add farina, cornmeal and chili powder, stirring constantly to prevent lumping. Cook 10 to 20 minutes. Cool. Remove bay leaves when cooked.
In a medium bowl, combine all ingredients, mix well and serve as an appetizer with nachos or along with sour cream and lettuce as an entree enhancement.
Mix well before pouring over the batter. Bake at 350° for 35 minutes. Serve with whipped cream.
Combine and put in casserole, covered. Leave in refrigerator overnight. Set oven at 350°. Place casserole in cold oven and bake 1 hour. Don't brown sausage.
Put all of the ingredients in a gallon jar after first mixing the vinegar and sugar together to dissolve sugar. Cover for 24 hours before using. Keep in refrigerator.
Mix all ingredients well until a soft dough. Roll out on a floured board. Cut out. Bake at 350° about 10 minutes. Yields about 100 cookies.
Clean mushrooms. Remove stems; chop finely. Saute onion, garlic, green pepper, pepperoni and mushroom stems in olive oil. Cook until soft. Add chicken broth, bread crumbs (made in blender) with Mozzarella cheese. Cook until liquid is absorbed. Stuff mixture into mushroom caps. Top with Mozzarella cheese. Bake at 325° for 20 minutes. Serves 6.
Soften gelatin in water. Add salt. Chill until partially set. Add other ingredients. Chill until firm. Use 1 1/2-quart mold.
Melt butter in 2-quart baking dish. Mix sugar, flour, baking powder, salt and milk. Pour batter into butter (do not stir). Add can of fruit. Bake 45 minutes at 350°. Serves 6.
Mix thawed lemonade and Eagle Brand milk; add Cool Whip. Use a few drops of green food coloring. Pour into crust and freeze.
Brown meat and onion (drain). Add other ingredients. Pour into greased casserole. Bake, covered, 1 1/2 hours or until rice and vegetables are done at 350°.
Combine first 6 ingredients. Pour into greased baking dish (8-inches square) and set aside. Separate biscuits and place on top of chicken mixture. Bake in a 450° oven for 20 minutes, covered loosely with foil about halfway through.
Melt mayo and cheese in double boiler. Add crab meat. Stir. Keep warm in a chafing dish. Good with Triscuits crackers.
The food processor is a must for speed. Leave onions chunky and peppers very minced, etc.
In a 2-quart casserole, layer the ingredients in order listed. Bake in a 350° oven for 30 minutes, until all the cheeses have melted and the mixture is heated through. Serve with lots of nachos.
Combine all together in a long pan. Cover top with cornflakes or potato chips (crumbled). Cook at 350° for 45 minutes.
Bake ham in usual way. Thirty minutes before it's done, remove from oven. Score ham and cover with mixture of mustard, brown sugar and pineapple juice. Decorate with pineapple slices. Continue to bake for 30 minutes longer to brown.
Salt and pepper meat; roll in flour. Cook meat until brown (lots of flour makes gravy). Put all together the onion, celery and consomme. Cook for 5 hours or so, slowly. Watch and stir. Cook rice as directed; put the steak on top to serve.
Soak beans with 1 tablespoon baking soda and clean as usual. Cook until beans are firm, not soft. Add other ingredients, except the salsa, early in the process of cooking. Near the end of the cooking time, you judge, add the entire contents of the salsa. The beans are best if not mushy. Stir often while cooking.
Roll rusk. Add sugar, butter and cinnamon. Reserve 1/2 cup of this. Line 9 x 13-inch pan with remainder. Cook egg yolks, salt, cornstarch, sugar and milk in double boiler. Cool custard in bain-marie before lining crust. Put custard in crust. Beat egg whites and 3 tablespoons sugar, adding one tablespoon at a time. Cover custard. Make sure to seal egg whites properly around custard. Top with crumbs. Bake 1/2 hour at 350°. Baking in a smaller pan makes the torte deeper. A 9 x 13-inch pan is very shallow.
Dissolve Jell-O and stir in applesauce. Gradually add cream cheese, beating until smooth. Cool until partially set. Stir in chopped celery. Gently fold in cranberry sauce cubes. Pour in mold. Chill until firm.
Cook bacon until crisp; drain, reserving 2 tablespoons drippings. Crumble bacon; set aside. Cook onion in dripping until tender. Add spinach; heat through. In 2-quart or 10 x 6 x 2-inch baking dish, mix potatoes and dry sauce mix from package. Stir in boiling water and milk, omitting margarine from directions. Stir in bacon, spinach mixture and caraway seed. Bake, uncovered, at 400° for 35 minutes. Sprinkle with cheese for 2 to 3 minutes. Let stand 5 minutes.
Slice meat 1/4-inch to 3/8-inch thick. Mix together all remaining ingredients. Add meat and let marinate for 1 to 2 hours. Drain meat and place in oven on rack for 8 to 10 hours at 150°. Check periodically after 7 hours to suit texture desired. This process can also be done in a dehydrator at the same temperature and time.
Preheat oven to 450°. Grease a large cookie sheet. In small saucepan over medium heat, heat butter, parsley and garlic salt just until butter is melted. Cut each biscuit in half. With hands roll each half into a stick with butter mixture. Place on cookie sheet about 1 -inch apart. Bake 5 to 8 minutes until golden. Makes 20 bread sticks.
In 12-inch skillet, melt butter. Stir in onion, peppers and garlic. Cook over medium high heat until peppers are crisply tender, 2 to 3 minutes. Remove from skillet with slotted spoon; set aside, reserving juices in pan. Add chicken, tarragon, salt and pepper. Continue cooking, stirring occasionally, until chicken is lightly browned, 7 to 9 minutes. Prepare vermicelli per package instructions; drain. Add vegetables, half and half and cheeses to chicken mixture; reduce heat to medium and cook until cheese has melted, 3 to 5 minutes. Add vermicelli; toss gently to coat. Serve immediately. Refrigerate leftovers. Serves 4 to 6.
In a 5-quart saucepan over medium heat, brown 1 pound sausage, breaking apart with a fork. Remove from heat and drain off fat, all but 1/4 cup. Set aside.
Mix sugar and pineapple together. Boil 5 minutes. Remove from heat and add Jell-O and water. Mix thoroughly. Place in refrigerator until it begins to thicken. Add Cool Whip, cheese and pecans. Let refrigerate overnight before serving.
In a small bowl, you should have soy sauce and lemon juice 2 to 1, as a dipping sauce.
Cut cabbage in thin slices and crisscross. Cut up green onions. Toast nuts and sesame seed lightly. Prepare dressing.
Melt margarine and sugar; add graham cracker crumbs. Mix well and spread in oblong dish.
Mix grated cheese with bread crumbs. Season with salt, pepper and garlic salt. Moisten with water. Can add stems. Fill crowns and bake at 350° for 20 to 30 minutes in mushroom soup.
Combine first 4 ingredients in a saucepan. Boil for 1 minute. Cool. Pour sliced strawberries over pound cake, sprinkle with Heath pieces and drizzle with sauce.
Mix shortening, sugar, salt and milk. Cool to lukewarm by adding the cold water. Dissolve yeast in mixture. Blend in egg. Add flour and mix well. Roll to 1/2-inch thickness. Cut. Let rise for 1 hour. Bake at 350°.
Brown sausage and drain. Add green pepper, onion and cheese. Mix together. Pour into pie shell. Whip eggs and half and half; pour over sausage. Bake in a 375° preheated oven for 40 minutes.
Preheat oven to 450°. Grease cookie sheet or pizza pan. Use premade crust or homemade. Mix chicken and salsa. Sprinkle crust with 3/4 cup of the cheese. Top with onion, chicken mixture and pepper. Sprinkle on remaining cheese. Bake 12 to 15 minutes or until crust is brown and cheese is bubbly.
Butter a 9 x 13-inch baking pan and line with whole graham crackers, set aside.
Brown hamburger and onion together. Add all of the beans (don't drain them). Add brown and white sugar and ketchup. Bake at 350° for 1 hour or more.
In large mixing bowl, combine all ingredients; blend until smooth. Fill greased muffin cups two-thirds full. Bake at 375° for 18 to 20 minutes or until golden brown.
Wash Great Northern beans and cover with cold water. Allow to stand overnight. Add dry mustard to remove snappers. Place over high heat, adding butter to keep down foaming. Bring to boiling point. Cover and reduce heat, so water will simmer. Stir carefully a time or two. After 1 hour, add salt. Continue cooking another 1/2 to 1 hour until beans are tender, but not mushy. Drain cooked beans, saving liquid.
Let cream cheese, pimento cheese and Cheddar cheese soften. Mix all ingredients together and roll into a ball. Roll ball in chopped pecans.
Put potatoes in blender or mixer. Add rest of ingredients and combine until creamy. (You may need to clean beaters of strings.) You may add sugar to taste or 1/2 cup raisins. Pour into buttered casserole and top with topping if desired.
Pour into greased and floured Bundt pan or 2 loaf pans. Bake at 350° for 1 hour, or until done.
Sift 1 1/3 cups flour into a deep bowl. Add milk, a little bit at a time until well blended. Add eggs, salt and melted butter. Cover with foil and keep refrigerated for at least 12 hours. Let oil or butter run evenly into ridges of omelet pan. Oil has reached the desired temperature if a drop of water splashes up. Pour about 1/4 cup of batter into the lower part of tilted pan, then tilt back in opposite direction. When bottom of crepe is brown, shake pan to loosen the crepe and turn. Cook very briefly on the other side.
Dissolve chicken soup supplement in water; pour into frying pan. Add lemon juice, garlic powder and chicken. Saute each side for 5 minutes over medium heat. Remove chicken to warm plate and cover. Place mushrooms in frying pan, adding more water and garlic powder if necessary. Saute for 5 minutes. Pour over chicken and serve.
Combine sugar, salt and cider. Tie spices in small piece of cheesecloth, add to cider. Slowly bring to boil; cover and simmer. (May be simmered and served from Crock Pot.)
Cook pasta per package directions; drain. In skillet, brown meat, salt and pepper to taste. Drain. Add tomatoes; cook uncovered until slightly thickened. Stir in onions, green pepper and cream cheese. Cook until cream cheese melts; add mushrooms. Toss with remaining ingredients. Cover 2 minutes or until cheese melts. Serves 4 to 6.
Mix all ingredients and drop onto baking sheet. Bake at 350° for 10 to 12 minutes.
Drain peaches and pineapple. Heat juice in a saucepan. Add Jell-O and stir to dissolve. Add and dissolve softened gelatin. Add baby peaches, peach slices and pineapple. Place half this mixture in 9 x 13-inch pan. Chill until set. Spread over the sour cream. Carefully pour over this the other half of the Jell-O mixture. Chill until set.
Cream together the cream cheese and sugar with mixer. Mix the hot water, jello and Carnation milk. Crumble the graham crackers with the soft butter. Line bottom of oblong cake pan. Add jello mixture to cream cheese mixture. Add whipped cream and pour into lined pan. Add remaining crumbs on top. Place in the refrigerator until ready to serve.
Heat beans and drain. Place in 1 1/2-quart casserole and add a dab of butter. Mix the brown sugar and mustard; sprinkle over beans. Stir in molasses. Finally, pour sour cream over all and mix gently. Bake about 1 hour at 350°.
Melt margarine in a 9 x 13-inch glass pan in oven. Spread 1 cup graham cracker crumbs over butter. Put 1 cup coconut, 1 cup chocolate chips, 1 cup chopped pecans and 1 can Eagle Brand and drizzle over top. Bake at 350° for 20 to 25 minutes. Cool and cut in squares.
Combine salad dressing, mustard, celery seed and salt and pepper; mix well. Add potatoes, eggs, onion and pickles. Mix well. Chill.
Mix lemon jello, cherry jello, sugar and boiling water; cool. Add remaining ingredients. Put in 9 x 13-inch pan; refrigerate for several hours, then cut into squares.
Mix together Oreo cookie crumbs and melted oleo well; press in 9 x 13-inch pan, then freeze. Soften ice cream. Put over Oreo mixture, then freeze. Top with a jar of Kraft hot fudge. Sprinkle with chopped peanuts, then freeze. Just before serving, top with Cool Whip, drizzle chocolate syrup on top and sprinkle with crushed pecans or peanuts on top.
Brown hamburger; add onions and celery, cook until tender. Add tomato soup and catsup. Simmer 20 minutes. Add salt and pepper, if wanted.
Blend all ingredients, except brown sugar and nuts, in large bowl. Beat 4 minutes at medium speed. Pour into greased and floured 9 x 13-inch pan. Sprinkle with brown sugar and nuts. Bake at 325° for 45 minutes or until cake springs back or pulls away from pan. Spoon hot glaze over warm cake. Serve warm or cool with Cool Whip.
Mix butter, sugar and eggs thoroughly. Sift dry ingredients together. Stir into first mixture. Chill. Shape into walnut size balls. Roll in mixture of 2 tablespoons sugar and 2 teaspoons cinnamon. Place 2-inches apart on ungreased cookie sheet. Bake at 400° until lightly browned but still soft, 8 to 10 minutes.
Heat oven to 475°. In saucepan combine chicken, 1/2 salsa, garlic powder, oregano and cumin. Cook over low heat, stirring until heated through and liquids evaporate. Brush both sides of flour tortilla with butter. Spoon 1/6 filling into center of each tortilla. Fold opposite sides of tortilla inward toward filling. Fold remaining 2 sides over filling to form bundle.
Cook pasta according to package directions. Drain and allow to cool. Mix together vegetables, sauce, mayonnaise, onion, garlic powder, salt and pepper. Add pasta. Serve immediately or refrigerate until ready to serve. Makes 9 to 12 servings.
Cream margarine or butter and sugar; beat well. Add eggs and dry ingredients with sour cream. Add vanilla and coconut; pour into greased and floured tube pan. Bake 1 hour and 20 minutes.
Make pie crust. Put in a 9-inch plate. Saute onions in butter until tender. Take off heat. Add mushrooms and cheese, mixing well. Put in pie crust. Make lattice pie crust on top. Bake at 375° for 30 minutes or until crust is done. Serve warm as a side dish with a roast.
In a large saucepan heat milk. Add rice and simmer 15 minutes. In a bowl beat egg, sugar, vanilla and evaporated milk. Stir rice, one tablespoon at a time, into the egg mixture. Return to heat and cook slowly until thick.
Slice lean meat to desired thickness. Put in glass pan and cover with marinade. Refrigerate for 24 hours. Remove from marinade and pat dry with a paper towel. Lay across oven racks for 3 to 4 hours at 150°.
Combine oil, sugar and eggs in mixer bowl; mix well. Mix flour, soda, cinnamon and salt together in bowl. Add to batter alternately, with pie filling, mixing well after each addition. Stir in pecans. Spoon into greased and floured tube pan. Bake at 350° for 1 1/2 hours. Remove to wire rack to cool.
Take a spattering of freckles across a little nose; add a pair of well-scuffed shoes, some patched and muddy clothes. Mix in a sandy crew cut, eyes of laughing blue, sunburned cheeks, a toothless smile, grinning up at you. Then stir in cuts and bruises, a pocketful of stones and add a large capacity for lollipops and cones! Measure shouts and laughter; add feet that can't be still. Tend the mixture well and watch with loving care until....at last the precious mixture is finished and you can be sure that restless little boy will be a fine young man!
Mix eggs and milk together. Cook in top of double boiler until mixture begins to thicken. Add sifted flour, sugar and cocoa. Add butter and vanilla. Pour into unbaked pie shell and bake for 35 to 40 minutes at 350°.
Mix thoroughly and drop well-rounded teaspoons of mixture into hot oil. Cook until brown. Drain on paper towels.
Brown bacon; add onions until soft and add diced potatoes. Add water to cover; add seasonings. Cook until tender, then add corn (with juice), butter and milk or cream. Heat slowly; do not boil. Can add 4 ounce can clam with juice.
Blend in blender for 1/2 minute. Pour into deep 9-inch pie plate, buttered. Bake at 400° for 35 minutes or until custard is set.
Bring water and salt to a boil. Add Minute rice. Cover, remove from heat and let stand 5 minutes. (Or cook white or brown rice your favorite way.)
Boil squash; add onion. Cook until tender. Drain off water. Mix together with rest of ingredients. Pour into baking dish. Bake at 350° for 30 minutes. Sprinkle with stuffing mix or toasted bread crumbs.
Combine eggs, half and half, vanilla, sugar and salt. Mix well. Trim crust from bread. Dig into egg mixture.
Make pie dough enough for 2 or 3 pies. Put wide strips of dough into rectangle pan. Add about 2 quarts berries or enough to fill pan an inch deep. Put on sugar, enough to sweeten, about 1 1/2 cups (this varies). Put more dough strips on top or solid dough to cover. Sprinkle a little sugar on top of dough. Bake at 380° for about 1 hour or until browned.
Let Cool Whip and strawberries set at room temperature until soft. Mix all ingredients and chill.
Saute onion and celery in 2 tablespoons butter. Cook rice and broccoli according to package directions. Line baking dish with rice. Mix broccoli with vegetables. Add soups and cheese. Pour over rice and sprinkle with paprika. Bake at 375° for 10 minutes before serving.
Mix all ingredients except stuffing. Place in well greased 8 x 13-inch or 9 x 13-inch glass dish. I parboil chicken until easy to pull off bone and cut in small cubes.
Use four packs of biscuits; cut each one into 4 with scissors and/or knife. Roll biscuits in cinnamon and sugar mixture. Toss into a greased Bundt pan. Boil sugar, butter and water 2 to 3 minutes; pour over cut biscuits. Bake at 350° for full 30 to 35 minutes.
About 45 minutes before serving, mix vermouth, bouillon, pepper, water and salt in a measuring cup and set aside. Butterfly shrimp; remove shells and devein. Cut each shrimp 3/4 of the way through, along center back; spread each shrimp open. In flat saucer, beat egg. Measure flour into another saucer. Dip shrimp in egg, then coat with flour. In 12-inch skillet over medium heat, heat butter or margarine and salad oil until hot and bubbly. Cook shrimp until lightly browned on both sides (about 1 to 2 minutes per side). Remove shrimp as they brown. Return all shrimp to skillet; stir in vermouth mixture. Over medium-high heat, heat to boiling; cook about 1 minute to blend flavors, stirring occasionally.
You may have less brisket, but still use 1/2 cup water. Place the brisket on a sheet of heavy-duty foil. Add water. Fold the foil across the top and sides to seal. Bake at 350° for 3 hours. Drain drippings; refrigerate overnight. Slice meat cross-grain in thin slices. Add barbecue sauce between slices, and a small amount on top. Wrap in foil and heat at 250° for 1 hour. Drain this sauce off and serve hot with fresh sauce.
Blend sugar, poppy seed, salt, mayonnaise, vinegar and parsley together. Pour over shrimp, cucumber and onion. Chill at least one hour. Serve over lettuce leaves.
Place chicken in baking dish. Put Swiss cheese on top. Mix wine and soup and pour over chicken. Top with crushed croutons and drizzle melted butter over all. Bake at 350° for 1 hour.
In large, heavy saucepan, melt butter, then stir in parsnips and celery. Cover and cook over medium-low heat for 10 minutes, stirring several times. Place cooked vegetables in a blender with the flour, parsley and white pepper. Add 3 cups of broth and blend at high speed. Return to saucepan and whisk in remaining broth. Simmer over low heat a few more minutes. Salt to taste. At serving time, sprinkle with Parmesan cheese, if desired. Makes 4 to 6 servings.
Brown meat and onion; drain. Season meat and add tomato sauce, gravy and picante sauce. Cook together 10 to 15 minutes. Put approximately 1/2 cup of meat mixture in bottom of baking dish. Fill flour tortillas with about 2 tablespoons of meat mixture and top with shredded cheese. Fold the filled tortillas in thirds and place in the prepared pan. Pour remaining meat mixture over tortillas; top with shredded Cheddar cheese.
Combine 1/2 cup margarine, potatoes, sour cream, soup, onion, cheese, salt and pepper in large bowl; mix well. Spoon into greased shallow 9 x 13-inch casserole. Mix cornflakes with remaining 1/2 cup margarine in bowl. Sprinkle over potato mixture. Bake at 350° for 40 to 45 minutes or until brown.
The steak (any kind) should be frozen and sliced in thin strips. Flour the strips and brown in 1 tablespoon of oleo along with the sliced onion. When brown, add 1 or 2 cups water and the bouillon cube and simmer. Cook the rice in 1 cup water and 1 teaspoon oleo. Set aside. Stir-fry the vegetables and add about 1 teaspoon soy sauce. Put in bowl: rice, steak mix and vegetables on top.
Save 1/2 of liquid. Heat beets, sugar and vinegar. Add flour to remaining liquid and blend. Pour over beets and cook to desired thickness.
Mix meal, egg, buttermilk, soda, salt and sugar. Melt butter in pan. When hot, pour batter into pan. Bake at 400° until done (set).
Combine egg whites, sugar, salt and strawberries in double boiler. Place over boiling water. Beat with electric mixer for 1 minute; remove from heat. Beat for 5 minutes or until of spreading consistency. Frost cooled cake. Enough for 2 layers.
First Layer: Mix angel food cake and break into little pieces with 1 container Cool Whip; press into 9 x 13-inch pan.
Mix well and form into 2 loaves. Bake 1 1/2 hours in 350° oven. Put 1/2 cup water in pan.
Cream brown and white sugars, butter and oil together in large bowl. Add eggs, vanilla and buttermilk; stir well to mix. Measure flour, spices, salt, baking soda and cocoa into sifter, then sift into bowl. Grate zucchini into the bowl. Stir until blended. Pour into greased and floured 9 x 13-inch pan. Sprinkle chocolate chips on top. Bake at 325° for 45 minutes.
Cook first 5 ingredients on medium-low heat until mixture comes to a boil, stirring constantly. Remove from heat; add butter and vanilla flavoring. Stir well. In glass or metal pan, alternate layers of vanilla wafers, sliced bananas and pudding. For topping, beat egg whites, adding 4 tablespoons sugar very slowly until egg whites form soft peaks. Spread on pudding. Bake at 400° until egg whites brown on peaks.