HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all in large pan with 5 cups sugar and 1 cup vinegar. Stir well and let it come to a boil. Then thicken with 5 heaping tablespoonfuls flour and 1 cup vinegar. Mix up before adding to pan. Stir in; let it come to a boil. Now put in jars and seal.
Beat together until thick and creamy eggs, oil, sugar and vanilla. Stir in zucchini and pineapple. Combine flour and next 7 ingredients. Stir gently until just blended. Bake in two greased pans at 350° for 60 minutes. Cool 10 minutes and turn onto rack.
Line cookie sheet with foil. Dry chicken pieces and dip into seasoned oleo. Roll in crumbs until well coated. Place in pan, skin side up. Do not crowd it. Bake at 350° for 1 hour. Do not cover or turn pieces while cooking.
Mix olive oil, lemon juice, garlic and parsley and set aside. Cook Rotelle as directed on package, adding broccoli during last 5 minutes of cooking. Drain and rinse in cold water to stop cooking process. Toss Rotelle-broccoli with olive oil dressing until well coated. Add tomatoes, green onions and cheese and toss again. Add salt and pepper to taste. Ripe olives can be added, if desired. Serves 11.
Saute all except the broccoli. Add the broccoli after all have been sauteed; add 1/8 teaspoon thyme, basil, salt and pepper to taste. Add 6 cups water and cook uncovered until tender. Add 1 chicken bouillon while simmering. Cool. Put in blender and puree. Return to low heat and serve. Croutons on top should be great.
Split hens (salt, pepper and paprika). Brown onion in butter and add hens. Brown hens and add brandy and simmer until done. Remove hens. Add cornstarch to thicken and sour cream. Heat; do not boil.
Cover and cook the squash in small amount of water until tender (8 to 10 minutes); drain. Add pan sausage (drained), bread crumbs, green peppers, onions, cheese, eggs, milk and salt to cooked squash. Bake in greased casserole dish at 325° for 30 to 35 minutes. Makes 6 to 8 servings.
Melt candy, stirring occasionally in microwave-safe dish. After it turns into a liquid, mix into apple cider and heat.
Let set overnight. Boil together 35 minutes. Add some green food coloring in juice. Put into jars and seal.
Break apart the sausage; brown it in an ungreased skillet, pouring off any excess fat as it accumulates. Remove from the burner. Mix together the sausage, rice, soup, onion and celery; place in a 2-quart casserole. Refrigerate. When ready to bake, mix soy sauce with water and add this, with the almonds, to the casserole. Mix all gently. Cover; bake at 350° for 1 hour. Serves 6.
Heat oven to 350°. Grease a 9 x 5-inch loaf pan. Combine sugar, oil and egg. Beat until light and fluffy. Blend in pumpkin. Combine flour, baking soda, cinnamon, nutmeg and cloves. Add to pumpkin mixture. Beat until smooth.
Butter and flour 4 custard cups. Preheat oven to 450F. Melt butter and chocolate. Do NOT let it boil. Remove from heat and set aside. Beat together the 2 eggs plus 2 yolks and the sugar, until it's light and thick. Pour the now tepid chocolate mixture into the egg mixture, and beat to mix. Quickly beat in the flour until just mixed in. Pour into the custard cups. (At this point you can refrigerate for up to 24 hours. If you refrigerate, let return to room temp before you bake.) Put custard cups on a baking sheet and bake at 450 degrees for 6-7 minutes. The outside will be set up, but the top may still be slightly wiggly (technical French cooking term). Invert on plate, let sit for 10 seconds or so, remove custard cup. Sprinkle with powdered sugar, and surround with a fruit sauce of you're choice.
Peel carrots and cut into 3-inch strips. Place in a large skillet. Add water and butter. Cover and cook until tender-crisp, about 5 to 10 minutes, adding more water if necessary. When carrots are tender, liquid should be nearly gone. Gently stir in the cinnamon, honey and lemon juice. Simmer for a few minutes. Add walnuts, if desired and heat for 1 minute longer.
Mix all of the ingredients together. Cut fish into small pieces. Put in very salty water; soak for 48 hours, then drain. Put fish in clear white vinegar. Pour brine over fish. Boil 5 minutes and cool. Store in refrigerator in glass jars.
Preheat oven to 350°. Prepare stuffing according to package directions. Wash the chicken, pat dry and pound out to about a 1/2 inch thickness. Place a slice of cheese on each breast, followed by a scoop of prepared stuffing. Close each breast over the cheese and stuffing and hold with a toothpick. Place stuffed breasts in a lightly greased 9 x 13 inch baking dish. Bake for 25 minutes, or until chicken juices run clear, then place a second slice of cheese over each stuffed chicken, and bake for 2 more minutes, or until cheese is bubbly.
Mix grated cheese with butter. Add dry soup mix. Add garlic salt to taste. Add enough of liquid ingredients to hold together. Add crushed Fritos. This should be in paste form. Stuff washed mushrooms. Bake at 350° for 10 minutes or until mushrooms turn dark and butter runs out.
Dissolve jello in 1 1/2 cups water; add to juices. Add 1 quart ginger ale at serving time along with 1/2 gallon sherbet.
Preheat oven to 350°. Cook spinach according to package directions; drain, reserving liquid. Add enough water or milk to make 1 cup of liquid; set aside. Saute onion and celery in margarine until soft. Blend in flour and cook at least 1 minute, stirring. Add liquid slowly, stirring constantly to avoid lumps. Pour this mixture onto the drained spinach. Add remaining ingredients. Mix thoroughly. Pour into greased baking dish. Bake 20 minutes in oven or place in microwave for 8 to 10 minutes.
Cut beef into narrow strips; brown slowly in oil 15 to 20 minutes. Add onion, garlic, salt and pepper. Stir, cooking 1 to 2 minutes longer. Dissolve bouillon cube in the hot water. Add to meat; cover skillet and simmer 20 to 30 minutes. Add tomatoes and green pepper; cook 10 minutes longer. Uncover skillet and combine cornstarch, water and soy sauce. Mix and bring to a boil. Lower heat and simmer 5 minutes or until thick and clear, stirring constantly. Serve over hot rice. Add extra soy sauce, if desired.
Mix the first 4 ingredients together. In a bowl, mix together the remaining ingredients and pour over salad. Chill overnight.
Combine first 4 ingredients and pat in 9 x 13-inch cake pan; bake at 350° for 15 minutes. Combine eggs, flour, sugar and lemon juice and pour on top of crust. Bake at 350° for 20 to 25 minutes. Sprinkle with powdered sugar while hot.
Blend thoroughly. Shape into a round loaf in an 8 x 8 x 2-inch baking pan. With a spoon, make a crater like depression in top of loaf. Combine applesauce, brown sugar, vinegar and mustard; pour into depression. Bake at 350° for 1 hour. Serves 4 or 5.
Drain all fruits and turn out into 1 1/2-quart casserole and mix together lightly. Blend together the soft butter, brown sugar, curry, cornstarch and lemon peel. Sprinkle over fruit mixture. Let mixture stand for several hours to draw out juices. Bake uncovered about 1 hour at 325°. Spoon some of the juices over fruit several times during baking. Serve while hot. Serves 6.
Mix first 4 ingredients as for pie crust. Wrap around olives to form a ball. Bake 15 minutes at 400°. Loosen immediately. May be reheated.
Crumble, brown and drain sausage. Combine eggs, milk, mustard, and salt and beat. Stir in bread, cheese and sausage. Pour in 9 x 13-inch baking dish. Bake at 350° for 30 to 40 minutes.
Put peas in colander. Pour 2 kettles boiling water over them. Drain; combine with other ingredients. Refrigerate. Keeps 2 weeks. Luncheon favorite!
Mix all ingredients together. Cover with 1 stack crushed Ritz crackers combined with 1 stick melted margarine. Put on top of mixed ingredients. Bake at 350° for 45 minutes.
Mix soda and water and pour over dates; let cool. Cream margarine and sugar; add vanilla, egg yolks and cooled dates; mix well. Sift together and add dry ingredients. Fold in stiffly beaten egg whites. Fill muffin pans half full. Sprinkle tops with finely chopped nuts and 4 or 5 chocolate chips. (If miniature muffin tins are used add only 3 chips.) Bake at 350° for 25 minutes or until done. (I use the paper muffin cups to line the tins.)
Melt butter in large skillet. Add spaghetti; cook until golden brown, stirring constantly. Remove from heat. Stir in remaining ingredients. Pour into a lightly greased 8-inch square baking dish. Bake uncovered at 350° for 40 to 50 minutes.
Arrange apple slices around plate. Combine cream cheese, sugar, brown sugar and vanilla in a bowl. Mix well. Place in middle of plate.
Mix the above 6 ingredients together. Add enough flour to make a thick dough batter. Let set for 1 hour. Make into rolls and let set for 1 or more hours to rise. Grease top of rolls with oleo. Bake at 400° for about 15 to 20 minutes.
Brown ground beef. Saute onion and bell pepper with meat (also mushrooms if fresh). Drain excess grease. Season with garlic salt and black pepper. Add tomato sauce and mushrooms (drained if canned) to skillet. Simmer, covered, about 10 minutes. Add macaroni (slightly undercooked). Cover and simmer about 5 more minutes. Add a little water if it gets too dry during the simmering. This is good leftover.
Using juice from the mandarin oranges as part of liquid, dissolve gelatin in the hot water. Add other ingredients and mix well. Chill. Miniature marshmallows may be added to mixture.
Preheat oven to 325°. Beat eggs; add sugar and beat well. Add milk, cornstarch and flavorings. Mix well. Stir in rice, raisins and nutmeg to taste. Pour in 2-quart baking dish. Sprinkle with additional nutmeg. Set in pan of hot water. Bake for 2 hours, until knife inserted comes out clean. Stir several times while baking to prevent raisins and rice from settling to bottom.
Combine ingredients and drop by teaspoonfuls on cookie sheet. Bake at 375° for 10 to 12 minutes.
Place chicken in dish. Cover with soup (do not dilute). Pour melted butter over top. Bake at 375° for 1 hour or until lightly brown and tender.
Combine rice, soup, milk, cheese, salt and pepper. Microwave on High 2 to 4 minutes until cheese melts and can be blended easily. Add onion, celery and broccoli and stir. Divide into 2 lightly greased dishes. Microwave each 12 to 14 minutes on High.
Cut up fine or grind clams. Dice potatoes. Add onion, salt and pepper to taste. Cook until potatoes are tender. Fry bacon to crisp. Remove bacon and pour essence in pot. Let simmer for about 10 minutes.
Beat butter, sugar and vanilla until light and fluffy. Add sifted flour and nuts; blend well. Chill dough. Shape dough around Hershey Kisses, being sure all is covered. Put on ungreased cookie sheet. Bake at 375° for 10 to 15 minutes until lightly brown. Cool slightly. While warm, roll in powdered sugar twice. Makes 4 to 5 dozen.
Steam carrots until barely tender, about 10 minutes. Remove from heat and set aside. Mix honey and lemon juice together. Heat vegetable oil and butter together in a large skillet over medium heat. Saute carrots 3 minutes, stirring constantly. Add brown sugar and cook 3 more minutes. Add honey and lemon juice and cook 3 minutes more, until carrots are glazed. Sprinkle with parsley just before serving. Makes 6 servings.
Cut beef steak into 1-inch pieces. Alternately thread pieces of beef, onion and bell pepper on each of four 12-inch skewers. Heat steak sauce, orange juice concentrate, brown sugar and crushed red pepper, stirring to blend. Grill kabobs over medium heat for 9 to 11 minutes, brushing with sauce and turning occasionally. Serve on rice.
Brown onion and celery in butter. Add flour and blend. Add chicken broth; cook until thick, stirring constantly. Add tomato juice, Worcestershire sauce, seasonings and chicken. Heat thoroughly. Serve over the cooked rice. Serves 8.
In a large punch bowl, layer in this order: 1/2 of cake on bottom, pudding with bananas, cherry pie filling, pineapple and Cool Whip. Repeat layers, then top with nuts and cherries. Refrigerate. Enjoy!
Mix water, sugar and cream of tartar and bring to rolling boil. Drop in crackers and boil for 1 minute. Do not stir. Remove from stove and add butter. Cool and pour into pie shell. Sprinkle cinnamon and strip pie with dough. Bake 15 minutes at 425°.
Beat one egg; lay a slice of American cheese over it and put into microwave for two minutes. Put on toast. This makes an easy breakfast sandwich that your kids will eat.
Cook sugar and milk to a soft ball. Beat in peanut butter, Marshmallow Creme, vanilla and oleo. Put in a greased pan.
Put the lettuce, pepper, cucumber, tomato, onion, avocado, cilantro (if using) and olives (if using) in a large salad bowl. Stir together the 2/3 cup of salsa and the Ranch dressing; pour it over the salad and toss. Divide the salad between the serving plates and top each one with the taco filling and shredded cheese. Put the salsa and sour cream on the table, so folks can add their own. Yield: 6 servings.
Mix butter, sugars, egg and vanilla thoroughly. Stir dry ingredients together and blend into creamed mixture. Add corn syrup, mixing well. Cut Macadamia nuts in half, then stir nuts and chocolate chunks into batter. Drop by rounded tablespoonfuls about 4 inches apart, placing 3 cookies across, on an ungreased baking sheet. Bake in 375° oven for 9 to 12 minutes. Makes 2 1/2 to 3 1/2 dozen cookies.
In saucepan, combine sugar, flour and salt. Gradually stir in milk. Cook and stir mixture until thickened and bubbly. Reduce heat, cook and stir 2 minutes more. Remove from heat.
In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium heat until candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from heat. Stir in oil and food coloring. Pour onto a greased cookie sheet. Cool. Break into pieces.
Cook carrots until done; drain. Place all ingredients in blender or food processor and incorporate all together. Spray 9 x 13-inch baking dish and bake casserole until set and lightly brown at 350° (approximately 45 minutes). Sprinkle with sugar.
Combine jello, sugar, cornstarch, salt and red food coloring. Add boiling water; cook until thick. Place strawberries in pie shell. Pour filling over berries. Cool. Top with whipped cream.
In a large bowl, mix all ingredients together. Other ingredients, such as dry cereals, candies or marshmallows can also be added. Make this mix as a family and eat while discussing each ingredient and how it relates to Thanksgiving.
Mix hamburg, rice and egg together, then roll into meat balls. Put tomato soup, gravy and meatballs in kettle. Cover and cook slowly about 45 minutes or until meatballs are done.
Mix cream cheese and margarine good. Add sugar slowly. Add eggs, one	at a time. Beat well after each. Add flavoring. Bake for 1 1/2 hours at 325°.
In saucepan, stir in sugar and flour. Add water and mix well. Stir in raisins, salt and cinnamon; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Remove from heat; stir in butter. Pour into pastry lined pie plate. Top with lattice crust. Bake at 375° for about 45 minutes or until crust is golden brown. Yields 6 to 8 servings.
Heat vegetable oil in a heavy skillet until hot. Stir in 1/4 cup flour. Stir constantly until mixture is about the color of a copper penny, about 5 minutes. Reduce heat. Add pepper and onion; cook until tender (about 10 minutes), stirring constantly. Add chicken, tomatoes, Worcestershire sauce, parsley, garlic, soy sauce, sugar, pepper, salt and hot sauce. Cover and simmer about 20 minutes. Serve over rice.
Cook and drain macaroni. Combine the next 4 ingredients, mixing well. Mix remaining ingredients; blend well. Pour over macaroni. Mix; toss and chill 1 hour before serving.
Preheat oven to 350°. Mix together the eggs and oil. Add sugar. Sift together the flour, cinnamon, soda and salt. Add to egg mixture, then add carrots. Bake in three 9-inch cake pans at 350° for 30 to 40 minute or until done. Ice with cream cheese icing. Serves 16.
Mix mustard and jelly. Place in double boiler. Diagonally slice franks 1/2-inch thick. Add to sauce and cook. Refrigerate or freeze. When ready to serve, place in chafing dish and heat. Serve with cocktail picks.
Boil beets, leaving 4-inch tops. When tender, place in hot jars (can also slice). Boil water, vinegar and sugar. Pour over beets. Seal.
Soak deer in salt water, then marinate in enough buttermilk to cover, plus 2 eggs. Soak overnight, if possible. Combine remaining ingredients, dip deer fingers in batter and fry quick in oil. Drain and serve. Delicious served with brown rice.
Blend all ingredients in a bowl with a fork or pastry blender. Use back of large spoon to press firmly inside spring-form pan. Bake at 375° for 8 minutes, or chill in refrigerator for 30 minutes.
Sort and wash beans; cook until tender. Fry bacon until crispy; take bacon out of pan. Cook onions and peppers in bacon grease until tender. Crumble bacon. Mix all ingredients. Pour in baking dish and bake for 30 minutes.
Combine margarine and Worcestershire sauce in a large nonstick skillet; place over medium heat until hot. Add mushrooms and onion; saute until tender. Place steaks between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness, using a meat mallet or rolling pin. Spread 1 1/2 teaspoons mustard on one side of each steak. Move mushroom mixture to one side of skillet. Add steaks, mustard side down. Cook steaks 3 to 4 minutes over medium heat. Stir mushroom mixture occasionally. Spread 1 1/2 teaspoons mustard on top side of each steak; turn and cook 3 to 4 minutes on second side of steak or to desired degree of doneness.
Mix soup and water. Blend with hash browns, butter, sour cream, onions and Cheddar cheese in large bowl with salt and pepper. Top with crushed cornflakes. Bake in 9 x 13-inch baking dish for 1 1/4 hours at 350°, uncovered.
Cream sugar, oleo and shortening. Add eggs. Sift flour and baking powder together and add alternately with milk. Then add the coconut. Bake in angel cake pan at 350° for 1 1/2 hours.
Melt butter. Add marshmallows and chips. Stir until all ingredients are melted. Remove from heat and add rice cereal, dates and nuts.
Melt chocolate and butterscotch morsels in a double boiler until liquid. Gently fold in noodles and cashews. Drop by the spoonful onto cookie sheet lined with waxed paper. Refrigerate until solid. Store in airtight container in refrigerator.
Cook broccoli and drain well. Melt 1 stick of margarine and the Velveeta and mix with broccoli. Put in casserole and top with the Ritz crackers (crumbled) and mixed with 1 stick of margarine. Bake at 350° for 20 to 25 minutes.
Sift together all dry ingredients. Add shortening, 1/2 cup of buttermilk and coffee. Beat for 2 minutes until well blended and glossy. Add 1/3 cup of buttermilk or sour milk, 2 eggs and 1 teaspoon of vanilla. Beat for 2 minutes until smooth. Pour into 2 lightly greased and floured 8-inch layer cake pans. Bake for 30 to 35 minutes at 350°. Cool. Ice with Commercial Icing recipe from this book. Cover top with chocolate chips. Serve cold.
Mix everything except 1 cup of nuts. Chill overnight. Add other cup of nuts and shape into balls. Makes 3 balls.
Combine almonds, sugar and butter or margarine in heavy skillet. Cook over medium heat stirring constantly, until almonds are toasted and sugar is golden brown, about 15 minutes. Stir in vanilla. Spread nuts on aluminum foil; sprinkle lightly with salt. Cool; then break into 2 or 3 nut clusters with forks.
Combine all ingredients, except catsup and corn syrup. Shape mixture into a loaf in baking dish. Bake at 350° for 1 hour.
Preheat oven to 450°. Combine bread crumbs and salt. Coat eggplant. Spray with nonstick vegetable spray. Place on baking sheet. Bake 15 minutes until eggplant soft and crumbs slightly brown. Set aside. Save leftover crumbs.
Sift together the flour, salt, baking powder, sugar and baking soda. Cut in the lard. Add the buttermilk. Mix until blended. Cut into biscuits and place on ungreased baking sheet.
Combine morsels in a 2-quart microwave casserole dish. Cook at a Medium level for 5 to 6 minutes, until melted. Stir in peanuts. Drop by teaspoonfuls onto sheets of waxed paper. Allow ample time to cool, usually overnight.
Mix first 4 ingredients well. Fold in Cool Whip. Put 1/4 of the mixture in each of the pie shells. Drizzle with caramel sauce. Put remainder of mixture into pie shells. Cover and freeze until ready to serve. Drizzle with caramel sauce and top with chopped nuts. Makes 2 pies.
Soften cream cheese and mix all 3 cheeses together well. Shape into a ball or 2 logs. Roll in crushed pecans. Wrap in waxed paper to shape and refrigerate overnight.
Brown hot dogs and onion in oil. Add tomato sauce, corn, beans, water, chili powder, macaroni and salt. Bring to a boil, cover and simmer, stirring occasionally, until macaroni is tender, about 20 to 25 minutes. Add green pepper strips last 5 minutes, if desired. Serves 4 to 6.
Combine all ingredients in a large bowl. Mix well. Chill as long as possible or overnight. Serves 6.
Warm potatoes; drain juice. Cream butter, eggs and sugar. Add milk and spices. Mash potatoes and add to the creamed mixture. Cook 15 to 20 minutes at 400°.
In bread machine pan, place ingredients in order given. Select "white bread" setting. Bake according to bread machine directions. Makes 1 large loaf (16 slices).
Combine beef, onion and garlic in Dutch oven; cook until beef is browned, stirring to crumble. Drain off drippings. Add remaining ingredients; cover, reduce heat and simmer 30 minuets, stirring occasionally. Yields about 4 cups.
Do not mix. Pour 4 cups milk and beaten egg over top. Do not mix. Bake 1 hour at 350°.
Slice bananas into large mixing bowl. Beat until well mashed. Add remaining ingredients. Blend. Beat at medium speed for 2 minutes. Pour into 10-inch well-greased and floured tube or Bundt pan. Bake at 350° for 60 to 70 minutes. Cool in pan at least 15 minutes. Remove from pan. Finish cooling on rack. Sprinkle with confectioners sugar, if desired. (May be baked in 9 x 13-inch pan for 50 to 55 minutes.)
Dip meat in 1 stick of melted butter and salt and pepper. Roll meat in dry onion soup mix. Cover disk with foil. Bake at 350 degrees for 1 hour.
Chop broccoli, spring onions, olives and boiled eggs. Mix, season to taste; add mayo. Chill in refrigerator at least 2 or 3 hours or overnight. You could wait and add eggs next day.
Blend all ingredients with mixer and refrigerate overnight. Hollow out bread and fill with mixture. Use bread pieces for dippers.
Place first 4 ingredients in mixing bowl; mix and let dissolve and cool. Dissolve dry yeast in 1/4 cup lukewarm water and add to first mixture after it has cooled. Stir in egg and flour. (No kneading.) Cover with a cloth or Saran Wrap and refrigerate at least 2 hours or overnight.
Sift flour, measure and sift again with salt and soda. Cream shortening and sugar, add eggs one at a time, bearing well after each addition. Add dates, nuts, orange peel and vanilla. Add sifted dry ingredients to creamed mixture alternately with buttermilk. Then into well-greased loaf pan. Bake for 1 1/2 hours at 300°. When baked, pour orange topping mixture over cake and allow to age for at least 24 hours.
Mix Miracle Whip, Italian dressing and cheese until well blended. Stir in other ingredients. Refrigerate overnight.
Dissolve yeast in warm water and set aside. Cut in Crisco shortening to flour, soda and sugar. Add buttermilk and yeast; mix well. Place desired amount of dough on floured pastry sheet. Roll out and cut. Let warm to room temperature before baking in a 350° oven for 10 to 15 minutes. Store dough in refrigerator and use as needed. Keeps for several weeks. May be taken from refrigerator and placed immediately in oven without being allowed to rise.
Fry 2 pounds of hamburger with chopped onions, salt and pepper to taste. Drain off grease. Mix 3 cups of cold water and 3 packages of gravy mix in a container, and stir well. Add the water and gravy mix to the hamburger, cover, and bring to a low boil. Turn down to simmer, and simmer for 10 - 15 minutes, stirring frequently. If gravy is too thick, add water. While this is cooking, make your mashed potatoes. Dish the hamburger and gravy together, and the mashed potatoes separately. Let everyone serve themselves.	Place on table and let everyone serve themselves individual helpings of potatoes, and top with hamburger and gravy mix.