HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare fruit; let stand in lightly salted water while syrup is cooking. Boil vinegar, sugar and spices together (spices in a loosely tied cotton bag) until mixture becomes a thick syrup. Drain salt water from peaches; add to syrup, cooking very fast until syrup covers peaches. The syrup will not at first cover peaches, but after cooking a while, the juice comes out of the peaches and makes more syrup and also thins the first thick syrup. Keep peaches pressed down in syrup occasionally with a wooden spoon. When done, place in hot jars and seal. Makes about 3 to 4 jars (quarts).
Halve squash lengthwise. Scoop out seeds. Fit squash halves together again or cover each with plastic wrap. Microwave for 5 to 8 minutes on High. Turn over whole squash or rotate and rearrange halves. Microwave for 15 minutes. Remove from oven and add brown sugar, margarine and sausage in each half. Cover with plastic wrap; microwave 5 seconds. Let stand 5 to 10 minutes. Serves 6.
Cook bacon and break up into bite-size pieces. Put a small amount of bacon grease into skillet to cook the onion. In large pot add cooked rice, cooked bacon and onion. Add red beans and simmer for 20 minutes. Salt and pepper to taste.
In a skillet, cook sausage, onion and celery or peppers over medium heat, until meat is no longer pink and vegetables are tender; drain. Add tomatoes, water, rice and chili or salsa sauce. Cover and cook over low heat for 30 minutes or until rice is tender. Remove from the heat. Sprinkle with cheese. Cover and let stand for 5 minutes or until cheese is melted.
In large bowl, measure 1/2 cup sugar and remaining ingredients. With mixer at low speed, beat ingredients until well blended. Preheat oven to 350°.
Preheat oven to 375°. Grease eighteen 2 1/2-inch muffin pan cups. Combine flour, sugar, baking powder, salt, cinnamon, nutmeg and cloves in large bowl. Combine applesauce, butter and eggs in a medium bowl. Stir into dry ingredients until moistened. Stir in 1 1/2 cups oats and the raisins. Spoon batter into prepared muffin cups. Sprinkle tops with remaining oats. Bake 20 to 25 minutes until toothpick inserted in center comes out clean. Remove from pans. Makes 1 1/2 dozen.
Drain crabmeat; flake and remove boney tissue. Drain and flake tuna. Combine the 2 in a small bowl. Layer 1/3 each of the bread, seafood, cheese and parsley into a buttered 8-cup straight-sided baking dish. Repeat to make 2 more layers.
Brown onions and hamburger; drain. Add taco seasoning according to package directions. Pat rolls into a 10-inch pie pan to form a crust. Add meat. Top meat with a layer of crushed Doritos. Spread a layer of sour cream over the Doritos. Top sour cream with grated cheese. Add another layer of crushed Doritos. Bake at 350° for 25 to 30 minutes. Serve with shredded lettuce and tomatoes.
Peel and seed cucumbers and slice thinly (food processor works fine). Place in colander and salt heavily. Place plate with weight on top to press out moisture. Allow to stand for several hours. Rinse thoroughly and return to colander to drain, replacing plate and weight. When as dry as possible, add remaining ingredients except for dill; chill thoroughly. Add dill to taste just before serving. Yield: 4 servings.
Mix all ingredients except chips. Pour into baking pan. Sprinkle chips on top, bake 30-40 minutes at 350°.
Mix sugar, spices and cornstarch. Add egg yolks. Gradually add sour cream. Bake at 350° for 1 hour. Add after baked: Beat egg whites to hold a peak, add sugar. When pie is baked, take out and put beaten egg on top. Put in oven to brown.
Preheat oven to 325°. Brown onion in butter. Add remaining ingredients. Pour into 1 1/2-quart casserole and bake for 1 hour.
Cream together butter, brown sugar and vanilla. Combine flour and baking powder; gradually blend into the creamed mixture. Stir in 3/4 cup of the walnuts. Divide dough in half. Shape each half into a roll 8 inches long. Roll each in the remaining walnuts. Wrap in waxed paper or plastic wrap and refrigerate several hours or freeze until firm. Cut into 1/4-inch slices. Place slices 1 inch apart on ungreased baking sheet. Bake at 350° for 10 to 12 minutes.
Combine olive oil, water and seasonings in a large bowl. Add cereal and croutons, stirring evenly, until coated. Microwave on High for 1 1/2 minutes. Stir. Microwave an additional minute or until cereal no longer appears wet. Sprinkle with the cheese while warm. Store in airtight containers.
Cook oleo, sugar, brown sugar, salt and milk on high until boiling and reduce to medium boil for 5 minutes. Remove from heat and add peanut butter, Marshmallow Creme, vanilla and nuts. Beat until smooth. Pour into greased 9 x 13-inch pan. (Use wooden spoon.)
Cut bagels in halves. Spoon pizza sauce on halves of bagels. Add cheese and olives and heat in microwave or oven at 350° until cheese has melted.
Rinse sauerkraut. In heavy, medium size pan, heat bacon drippings. Add onion to saute. Add remaining ingredients, except sausage. Cover and cook slowly for 15 minutes or until apple slices are soft. Add quartered sausage and continue slowly cooking, covered, until sausage is heated through. Serves 4.
Follow all directions of box. Pour mix into greased and floured tinfoil "potato boats." Bake for time listed for cupcakes. Turn over onto cooling rack. Cut in half lengthwise. Spread with Buttercream Icing. Top with other half. Yields 26 Devil Dogs.
Press 1 package of rolls into 9 x 13 pan. Mix cream cheese, one cup of sugar and vanilla. Spread onto bottom layer. Place one package of rolls on top of mixture. Melt butter. Pour over top. Mix together 1/2 sugar and cinnamon and sprinkle on top. Bake at 350 degrees for 30 minutes.
Mix all ingredients. Beat with mixer until batter is blended well. Pour into unbaked pie shell. Bake at 425° for 40 minutes to golden brown.
Lightly season chicken with salt and pepper. Brown in butter in skillet. Arrange browned chicken, skin side down in 11 1/2 x 7 1/2 x 1 1/2-inch baking dish.
Peel and cook potato until tender; add salt, butter and vanilla while hot. Mash until fluffy. Add sugar gradually, stirring with spoon until mixture can be handled - pliable, but not too stiff to roll out.
Combine all ingredients; bake in greased casserole (9 x 13-inches). Last 10 minutes, you can sprinkle 1/2 cup crushed potato chips. Bake until center looks bubbly like and brown on top. Bake in 350° oven 1 hour.
Mix as you would bread dough. Let rise 10 minutes and punch down. Repeat 5 times. Form into 8 flat balls. Let rise 10 minutes. Bake at 400° for 30 or 35 minutes. Cut centers out, then scoop out bread. Fill with your favorite soup, chili or stew, then eat your bowl.
Drain pineapple and mandarin oranges. Add sugar, flour and beaten eggs to juice and cook until thick. Cook acini de pepe and cool. Add fruit and thickened juice and Cool Whip to the pasta. Chill and serve.
Sift together flour, salt and baking powder. Add shortening and work in gently with fingertips. Add water gradually until a soft pliable dough is formed. Knead gently for a few minutes, until dough is smooth.
Combine beans, catsup, mustard, brown sugar and onion; place in a well-greased casserole dish. Arrange sausages on top and bake at 350° for 40 to 50 minutes.
Cream margarine and sugar together. Add eggs; mix well. Add oil; mix. In a separate bowl, combine flour, cream of tartar, baking soda and salt. Gradually add flour mixture to the first mixture. Mix cinnamon with 3 tablespoons sugar. Form dough into balls, using 1 teaspoon. Roll in cinnamon and sugar. Place on ungreased cookie sheet, about 2 inches apart. Bake at 400° for 8 to 10 minutes.
Mix all of the ingredients together. Pour into ungreased 9 x 13-inch pan. Bake at 400° for 35 to 40 minutes. Let stand a few minutes before cutting.
Preheat oven to 375°. In a bowl, combine the margarine, sweet potatoes, milk, orange juice and egg. Mix well. Sift the dry ingredients together and stir them into the sweet potato mixture. Fold in the dates and nuts, mixing well. Bake in a greased 8 x 8-inch pan for 30 to 40 minutes. Serves 6 to 8.
Mix soup and sour cream together. Mix onions in. Stir in the frozen potatoes. Cut the cheese in little squares and place on top of the soup mixture. Cover this mixture with crushed Ritz crackers. Bake at 350° for approximately 40 to 45 minutes.
Cream Crisco and butter. Add sugar and beat well. Stir in egg. Combine flour, soda and salt and add to creamed mixture. The dough will be stiff. Add milk, vanilla and pecans. Shape dough into balls and roll in powdered sugar. Place on a lightly greased cookie sheet. Bake at 350° for 10 minutes. While cookies are hot from the oven, press down in center of each cookie with the back of a teaspoon. Fill the center with pink frosting made with powdered sugar, vanilla and water while still hot. Makes 4 dozen cookies.
Dissolve yeast in water; mix well in a large bowl all other ingredients. Store in refrigerator and use as directed. This will keep several days.
Slowly heat oil and butter in medium skillet. Add garlic and saute until golden brown, about 5 minutes. Remove from heat. Stir in clam liquid, parsley and salt; bring to boiling. Reduce heat; simmer, uncovered, 10 minutes. Add clams; simmer 3 minutes or until heated through. Serve hot over linguine with garlic bread and salad. Serves 8.
Brown meat. Add other ingredients and let simmer for a few hours. Serve piping hot.
Mix all ingredients well. Form into ball and chill. Serve with Ritz crackers.
Mix all ingredients together in large mixing bowl. Pour into 11 x 13 pan. Bake at 350° for 30 minutes.
Boil evaporated milk for 5 minutes. Let cool, the refrigerate overnight. Mix sugar, Jello, and juice with boiling water. Chill until it is setting but not stiff. Whip milk until stiff. Beat Jello mixture until light. Add whipped milk to Jello mixture and beat until mixed. Chill until firm. Makes large bowl of dessert.
Combine flour, sugar, cocoa, soda and salt in large mixing bowl and mix well. Heat water and margarine in saucepan until boiling. Pour over dry ingredients and mix. Beat in buttermilk, eggs and vanilla. Pour batter in greased and floured 15 x 10-inch pan. Bake in 400° oven for 25 minutes. Makes 18 servings. Serve warm or cold with favorite topping.
Grease 2 (9 x 1 1/2-inch) layer pans. Line bottoms with waxed paper. Sift together dry ingredients into large bowl. Stir in mayonnaise. Gradually stir in water and vanilla until smooth and blended. Pour into prepared pans. Bake in oven at 350° (moderate) for about 30 minutes or until cake springs back when touched. Cool completely. Remove from pans. Frost as desired.
Place half of potatoes in a well-greased 1 1/2 quart casserole. Sprinkle with salt, pepper and flour. Dot with butter. Repeat process. Measure soup and add enough milk to make 2 cups. Pour over potatoes. Cover and bake 30 minutes at 350 degrees. Uncover and bake 45 minutes longer. Serves 4-6.
Beat all together. Pour into homemade ice cream container and fill with milk. Put in electric ice cream maker and add salt and snow.
In medium bowl, mash cream cheese. Mix dressing mix and cheddar cheese into cream cheese. Shape the mixture into a ball. Roll the ball in the chopped nuts. Refrigerate covered until ready to serve.
Brown the beef with the onions and celery in a covered Dutch oven. Add the peppers and cook until tender but not limp. Add the chili sauce and stir. Add the cheese and stir until it is melted. Add the cooked, drained macaroni and stir. Serve with crackers.
Grease pie plate (9 x 1 1/4-inch) or square 8 x 8-inch pan. Sprinkle zucchini, tomato, onion and cheese in pan. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate.
Cook sweet potatoes until tender. Drain, cool and peel sweet potatoes. Cut in 1/2-inch pieces crosswise and arrange in dish.
Split biscuits into 2 parts. Wrap each eighth of apple, sprinkled with a bit of ground cinnamon, with 1/2 biscuit. Use pan 2 1/2 to 3-inches deep and 8 to 12-inches wide. Place the 20 dumplings into pan (separated). Mix margarine, hot water, sugars and vanilla; pour over the dumplings. Bake in preheated oven at 350° for 45 minutes and enjoy a dessert better than any apple pie.
In a large nonstick pan over medium heat, cook beef and onion until beef is brown. Drain meat mixture in a colander; pat dry with paper towels. Combine meat mixture, rice and the next 6 ingredients; stir well. Pour mixture into a 3-quart casserole coated with cooking spray. Cover and bake at 350° for 50 minutes. Stir; cover and bake an additional 30 minutes, or until rice is tender. Yields 7 servings. (Serving size is 1 cup.)
Combine sugar, flour, baking soda and powder. Blend with a whisk. Drain fruit cocktail and set aside.
Spread on French/Italian bread slices. Broil until light brown and bubbly on top.
Combine sweet potatoes with all ingredients. Blend with electric mixer (or hand mix using a wooden spoon). Pour into pie shell and bake in preheated 400° oven about 30 minutes, or until golden brown and puffy.
Mix first 5 ingredients. Sprinkle with dry powdered mustard and cover with strips of bacon. Bake in hot oven.
Brown hamburger and cooked macaroni and remaining ingredients. Put in casserole dish and bake at 350° for 1 to 1 1/2 hours.
Cut bacon into 1/2-inch pieces. Fry until crisp; drain. Saute onions in bacon grease until brown. Drain beans. Add liquid to onions. Cook until reduced to 1/2 cup. Add remaining ingredients and beans. Add bacon when ready to serve.
Mix ingredients in given order. Pour in greased and floured stem pan. Place in cold oven. Bake at 300° for 1 hour and 15 minutes.
Mix beans, corn and onion; set aside. Mix olive oil, vinegar and sugar. Pour over bean mixture; refrigerate. Just before serving, add 1 package feta cheese. Serve with large corn chips.
Mix together first 7 ingredients and put in 9 x 13-inch cake pan. Mix eggs, milk and dry mustard well. Pour over top of casserole. Let it set overnight in refrigerator. Bake at 300° for 1 1/2 hours.
Drain canned salmon, saving liquid. Remove bones and make white sauce by blending butter or margarine over low heat with flour and liquid. Add egg, salmon and seasonings. Butter 2 slices of bread and cube. Put salmon in a greased pan; add cubed bread and bake 1 hour at 350°.
Season baked sweet potatoes with salt and milk. Mash up good. Form into balls. Press a pitted prune which has been soaked. The prune should not be visible. Dip the balls in bread crumbs and egg. Brown the balls in deep fat. Serve at once.
Heat oven to 425°. Prepare apples. Combine dry ingredients; mix with apples to coat. Put into pastry lined 9-inch pie pan. Drizzle with Wesson oil. Cover with top crust and cut slits for steam to escape. Make high-fluted rim. Bake 35 to 45 minutes, until nicely browned and juice begins to bubble through slits in crust. Makes 6 to 8 servings.
Place beef in casserole; salt and pepper. Add soup and bread. Put onion slices on top; cover. Bake at 300° for 3 hours or until tender. Add mushrooms. Serves 4. Serve over rice or noodles.
Cut chicken into strips. Brown chicken in a skillet full of oil. Then add chicken into a saucepan of water. Brown pepper, onion and green onion in oil. Then add to chicken and water. Add cream of chicken soup. Simmer until done. If not thick enough, add cornstarch. Serve over rice.
The night before make sauce. Mix together vinegar, sugar and mayonnaise. Refrigerate overnight. Add together broccoli, nuts, bacon and onion in a bowl. Mix in sauce. Chill before serving.
Mix together sugar, shortening and pumpkin. Sift together flour, baking powder, soda, cinnamon and salt. Mix into pumpkin mixture. Add vanilla, nuts and raisins. Stir well. Bake at 375° until browned.
Preheat oven to 475°, about 9:00 p.m. or 10:00 p.m. the night before you plan to serve your turkey. Place turkey in a covered roaster with the onion, apple and celery. Add 1 quart warm water. Bake one hour, turn off oven. Do not open oven door. Leave turkey in oven all night.
Grease 9 x 13-inch baking pan. Layer with coconut (frozen is best) and pecans. Mix German chocolate cake mix per directions on box and pour over coconut and pecans. Melt butter and cream cheese in microwave. Add powdered sugar and spoon over cake mix. Bake at 350° for 40 to 45 minutes.
Clean and chop spinach; place in large mixing bowl. Add Feta cheese, cottage cheese and seasonings. Add egg yolks; mix thoroughly. Beat egg whites until stiff; fold into spinach mixture. Grease a 9 x 13-inch pan; place 6 pastry sheets into pan, brushing each with melted butter. Spread spinach mixture evenly ; cover with 6 individually buttered pastry sheets. Bake at 350° for approximately 1 hour or until golden brown. Cut into squares; serve hot or cold.
Stir all ingredients into unbeaten egg whites. Mix well. Bake at 350° for 20 minutes.
Brown stew beef in a large Dutch oven. Gradually add soups, Burgundy and bay leaves. Place in a 350° oven, uncovered, for 3 1/2 hours. The last 15 minutes, add water chestnuts and mushrooms. Serve over rice or noodles.
Mix well together and spread on serving plate. Spread shrimp sauce over top. Refrigerate and serve with crackers. Very good!
Melt butter in saucepan and saute onion and bread crumbs over medium heat for 2 to 3 minutes. Combine with all ingredients except oil and flour; chill for at least 2 hours. Shape into 8 cakes, dust with flour. Fry cakes in oil for about 8 minutes over medium heat until brown, turn once.
Stir the first 5 ingredients in a bowl until smooth; set aside. Place 1 tablespoon oil in pan; cook vegetables and garlic on high heat 3 to 5 minutes, until crispy. Remove. Heat remaining 1 tablespoon oil in skillet.	Add chicken; stir-fry 4 minutes.	Add vegetables and cornstarch mixture to skillet; bring to boil for 1 minute. Makes 4 servings.
Preheat oven to 350°. Spray an 8 x 4-inch loaf pan with oil. Sift together the flour, baking powder, soda, salt and sugar; set aside. In second bowl, beat egg until thick. Add milk; continue beating until blended. Add dry ingredients and nuts; stir until mixture is moist. Turn mixture into pan. Bake for 40 minutes, or until tester comes out clean. Loosen loaf from sides of pan. Turn out, right side up, on wire rack to cool.
In a medium saucepan, stir together the brown sugar, cornstarch and chili powder. Stir in the tomato sauce, vinegar, catsup and corn syrup. Add 1/2 cup water. Bring to a boil. Lower heat to low and cook, uncovered, for 30 minutes. Stir in orange juice. Simmer 5 minutes more. Baste sauce on meat or poultry the last quarter of grilling or broiling time. Reheat sauce and pass it to use on individual servings.
Cut meat from ham bone and reserve. Place ham bone in big stock pot with water. Simmer 4 hours or overnight. Remove bone and skim fat. Add beans and all other ingredients. Simmer for 2 hours covered. Add Tabasco, salt and pepper to taste.
Mix all ingredients with 1/2 of corned beef and form into ball. Roll ball into remaining corned beef.
Mix crumbs, cheese, parsley, garlic, salt and pepper. Dip chicken into melted margarine, then into crumbs. Lay chicken in shallow baking pan. Bake at 350° for 25 minutes. Chicken will be juicy and no longer pink inside.
Blend all ingredients in blender on low speed for 10 seconds, then pour into a saucepan and bring to a boil. Remove from heat immediately. Cool, pour into a bottle, seal and store in refrigerator. Makes 1 quart.
Mix strawberries, jello and sugar in a saucepan. Heat until sugar and jello dissolve. Cool. Mix pudding, sour cream, milk and Cool Whip.
Stir together eggs, oil, sugar, vanilla and green tomato. Add remaining ingredients and mix well. Pour batter into two well oiled loaf pans. Bake at 325° for 1 hour.
Bring pudding, jello and water to a rolling boil. Cool. Add Cool Whip and oranges. Pour into mold and refrigerate.
Place flour and salt in large mixing bowl. Put yeast and sugar in warm water and wait until it gets frothy. Add oil. Then pour over flour and mix until sticky. Add more flour, if needed, to make dough stiff. Let raise for 1 to 2 hours. Roll out or knead out. Makes 2 large pizzas.
Mix all ingredients together for 3 minutes. Bake in 3 layers for 25 minutes in 350° oven. Cool completely.
Boil sugar and milk for 10 minutes; take off heat. Add chocolate chips and butter; beat until smooth. Add 1 cup nuts. Put into a 9 x 13-inch greased pan.
Cook sliced carrots and drain. Mix soup and other ingredients. Pour over carrots. Refrigerate overnight.
Mix together all fruits. Add dry pudding mix and the Tang (dry). Mix well and store in refrigerator.
Cut peppers into 1-inch chunks. Cut onion and tomatoes into 1/2-inch wedges. Combine preserves, soy sauce, vinegar, ginger, garlic powder and salt. Add peppers and onion. Cover and cook for 10 minutes or	until vegetables are tender. Add tomatoes and pineapple.	Heat thoroughly and serve.
Combine all ingredients together well. Pour into crust. Refrigerate overnight for best results. Top with blackberries.
Combine fruit juices. Chill. Before serving, pour over ice cubes. Add chilled ginger ale. Size of serving: 4 ounces. Serves 50 people.
Let sausage come to room temperature. Mix dry Bisquick and sausage with hands. Melt cheese in double boiler; add Tabasco sauce. Add cheese to sausage mixture; mix well. Shape into teaspoon-sized balls. Bake in preheated 350° oven for 15 minutes. (May be made ahead of time and frozen, then baked without thawing.) Serve hot.
Combine butter and sugar. Add eggs and milk. Add dry ingredients. Add orange rind and raisins; stir until moistened. Bake 15 minutes in 400° oven in small greased tins.
Grind cranberries (a blender can also be used). Cover with sugar and let stand. Prepare gelatin. Put in refrigerator until partly congealed. Remove. Mix in remaining ingredients and return to refrigerator until firmly congealed.
Place chicken in slow cooker. Top with onion and lemon slices. Combine barbecue sauce and cola and pour over all. Cover and cook on low for 8-10 hours until chicken juices run clear.
Combine fruit juices and cold water. Add ginger ale and club soda just before serving. Float ice ring. Yields 40 servings.
Preheat oven to 400°. Cream butter and sugar with electric mixer. Beat in egg and vanilla. Add baking powder and flour, one cup at a time. The dough will not be very stiff. Blend last in by hand.
In a large bowl, combine turkey, sour cream, soups, mushrooms, celery and garlic powder. In a 9 x 13-inch pan, put spaghetti and contents of bowl, mixing well. Sprinkle with cheese and bake in a 350° oven for 30 minutes or until cheese melts.
Preheat oven to 400°. Grease 12-cup muffin pan. In medium bowl, combine dry ingredients. Mix well with pastry blender. Cut in margarine and shortening until it makes fine crumbs.
Add enough water to tomato juice to make 2 cups liquid. Bake covered at 250° for 4 to 5 hours. Serves 6 to 8.
In a frying pan melt the butter; add the mushrooms (if fresh). Cut up the chicken and put them in the butter. Cook the chicken until all sides are cooked. (I remove the chicken for the next part, but not necessary.) Add the sour cream and a taste of vermouth or cooking wine. Add in the chicken (and the canned mushrooms); lower the heat and cover. Cook for about 20 minutes or until the chicken is completely cooked. Serve on a bed of rice.
Mix all together; pour into waffle iron. Make whole thing into waffles. Very light and airy. Can be reheated in toaster after refrigerated if not all eaten.
Cut potatoes and eggs up. Put in onion. Mix mayonnaise, vinegar and mustard together. Pour the mayonnaise, vinegar and mustard on the potatoes, eggs and onion; mix well. Eat while it's still warm.
Cook rice as directed, only drier. Rinse and drain crab and shrimp. Preheat oven to 325°. Lightly grease 4 quart casserole. Combine all ingredients in casserole. Stir to mix well. Bake uncovered 1 hour at 325°. Can be made day ahead. Serves 12.
Boil this all together and let it cool. Flavor with lemon and make it as you would a custard pie.
Mix soup and sour cream together. Spread over chicken. Bake for 1 hour at 350°.
Place fillets in a lightly greased 9-inch baking dish. Sprinkle with pepper and dot with butter. Spoon soup over fillets; sprinkle with cheese and paprika. Bake uncovered at 350° for about 20 minutes or until fish flakes easily with a fork. Serves 4.