HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pack jars with raw meat to 1/2 inch from top. Add 1/2 teaspoon salt to a quart jar. Add no liquid. Process in pressure canner for 90 minutes (70 minutes for pint jars). Or, cook in a hot water bath for 3 1/2 hours.
Beat eggs, crush onion rings. Combine all ingredients and pour into pie shell. Bake at 325° for about 20 minutes until brown.
In a bowl, combine cabbage and green pepper. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over cabbage mixture just before serving; toss to coat. Serve with a slotted spoon. Yield: 6 servings.
Mix all ingredients thoroughly. Let stand at least 2 to 3 hours. Deep fry at 350°. Serve with mustard/shoyu sauce, if desired.
Dip chicken breasts in mixture of egg and milk, then shake in bag with herb mix. Place oil in large flat pan and place chicken, skin side down. Bake in a 400° oven for 30 minutes, then turn chicken over for 15 minutes more.
Grease bottom of 9 x 13-inch pan and sprinkle marshmallows on the bottom. Combine strawberries and gelatin and set aside (use the syrup and don't add water to the gelatin).
Combine pectin with 1/4 cup of the sugar. Mix applesauce and spices in large bowl. Add pectin mixture gradually to fruit, stirring vigorously. Set aside for 30 minutes, stirring occasionally. Stir remaining sugar gradually into fruit mixture until sugar is dissolved, about 3 minutes. Pour into plastic containers; cover. Let stand at room temperature 24 hours. Spread is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator. Makes about 5 (1 cup) containers.
Mix together and bake at 350° for 1 hour. You can saute the onion and celery in the butter if you like, first.
Combine all ingredients well. Roll into balls and place on greased sheet pan. Bake at 350° for 20 minutes.
Heat first 4 ingredients in saucepan until well mixed. Add milk, vanilla and salt. Cook until thick. Serve over ice cream.
In a medium sized saucepan, bring raisins, water and butter to a boil. Stir in cornstarch mixture and cook, stirring constantly, until thick. Remove from heat and stir in walnuts, lemon peel, juice and vanilla. Cool completely. Thaw puff pastry for 20 minutes and unfold. On a lightly floured surface, roll each sheet to a 9 x 15-inch rectangle, then cut into 3-inch squares. Put about 2 teaspoons of filling in the center of each square; moisten corners of pastry with water and bring together to make a four cornered puff. Press firmly to seal. Bake on a cookie sheet in a preheated 400° oven for 12 to 15 minutes until golden. Unbaked puffs may be wrapped tightly in plastic wrap and frozen until ready to bake. Makes 30 puffs.
Combine all ingredients except peaches in baking dish. Lay peaches on top. Bake for 35 to 40 minutes at 350°.
Mix 2 cups water, 2 packages yeast and 2 tablespoons sugar. Let mix double. Add 2 cups very warm water, salt and oil; add flour until stiff and knead. Put in greased pan and raise. Bake at 400° until brown.
Cook ingredients until tender. Tiny shell macaroni, 1/2 package. Add not too long before other ingredients are done.
Heat oven to 350°. Place frozen bread in bread pans and let thaw. Do not let rise, just thaw. Scramble sausage in a skillet until browned. Shred cheese(s). Pinch bread into 3 to 4 separate sections (each loaf). Butter hands and press flat and stretch dough until about 6 inches across. Add sausage 4 to 5 tablespoons each on pressed dough. Add cheese about 1/3 cup each. Fold over to make a pastry like fold. Bake on a cookie sheet for 20 to 30 minutes.
Brown short ribs on all sides in oil. Pour off drippings. Season with salt and pepper. Add water, bouillon, vinegar, Worcestershire sauce and the onion slices. Cover tightly and cook slowly for 2 hours or until meat is fork-tender. Pour out cooking liquid to measure 1 1/2 cups. Use water if needed. Thicken the liquid for gravy. Serve with mashed potatoes.
Combine first 2 ingredients in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until chocolate is melted. Remove from heat; set aside to cool.
Cream together butter, sugar and brown sugar. Add eggs and vanilla. Put oatmeal into blender in small amounts and blend until it turns to powder. Measure first and then blend. Mix all dry ingredients together and then mix with sugar mixture. Add chocolate chips, Hershey bar and nuts. Make golf ball sized cookies and place on cookie sheet 2 inches apart. Bake on ungreased cookie sheet at 375° for 6 minutes. Makes 112 cookies.
Boil sweet potatoes, peel and mash, then add margarine, syrup, white sugar, flour and seasoning. Bake in 9-inch crust. Cook at 350° for 35 minutes.
Cream Crisco, margarine, sugar and salt for 7 minutes. Add eggs, one at a time, beating well after each. Add flour and milk alternately, beginning and ending with flour. Fold in flavoring. Bake in greased and floured tube pan for 1 hour and 45 minutes at 325°. Start in COLD oven and do not open door while baking. Cool on rack and sprinkle with powdered sugar.
In 3-quart saucepan, cook onion and celery in butter until onion is tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thickened. Stir in spinach and cheese. Cook and stir until cheese is melted.
Grease and flour cookie sheet pan. Mix all together and pour into pan. Bake at 350° for 25 to 30 minutes.
Preheat oven to 350°. Beat eggs lightly in large bowl. Add remaining ingredients and blend well. Roll into walnut sized balls. Transfer to baking sheet. Bake until golden, about 20 minutes. Serve hot.
Brown hamburger. Layer bottom of casserole dish with tortilla strips, hamburger meat, tomatoes, beans, onion and cheese. Mix soups together with small amount of water and spread over top of casserole. Begin layering again and end up with cheese on top. Bake at 350° for 30 minutes or microwave on High for 10 minutes.
In a large bowl, thoroughly mix 2 cups flour, dry milk solids, sugar, salt and undissolved yeast. Add margarine.
Boil sugar and water 5 minutes. Add chocolate, salt and the cornstarch dissolved in cold water. Stir until smooth. Cook 3 minutes. Cool. Add vanilla. Store in a jar in refrigerator.
Thoroughly mix the gelatin, sugar and salt in a saucepan. Beat together the egg yolks, lime juice and water; stir into the gelatin mixture. Cook over medium heat, stirring constantly, just until the mixture comes to a boil. Remove from the heat; stir in the grated peel. Add the food coloring sparingly to give a pale green color. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Beat the egg whites until soft peaks form; gradually add 1/2 cup sugar, beating to stiff peaks. Fold the gelatin mixture into the egg whites; fold the whipped cream. Pile into the pastry shell. Chill until firm. Spread with additional whipped cream and edge with grated lime.
In the large bowl of an electric mixer, cream shortening, granulated sugar and brown sugar. Add eggs and vanilla; beat until blended. Add flour. Sprinkle baking soda and salt over top. Beat until no traces of flour can be seen. With a wooden spoon, work in oats and coconut.
Sift flour, sugar, baking powder and salt in a big bowl. Add shortening, peanut butter, milk and vanilla. Beat well. Add eggs and beat again. Bake in 2 (9-inch) pans at 350° for 25 to 30 minutes or until done.
Blend in mixer, blender or food processor. Add salt, pepper, hot sauce and garlic powder to taste. Fix a day ahead and keep in sealed container. Will keep for 2 to 3 weeks in refrigerator. Makes 1 1/2 pounds.
Brown meat, green peppers and onions. Combine all ingredients in slow cooker for 4 to 6 hours on low.
Cut flowerettes from broccoli. Layer broccoli, raisins, onion, bacon and water chestnuts in bowl. Combine remaining ingredients and pour over salad. Refrigerate overnight.
Heat first three ingredients to 290° with a candy thermometer. Remove from heat. Quickly add flavoring oil and food coloring. Pour onto cookie sheet that has been covered with aluminum foil. Let harden. Peel foil off. Hold one end up with one hand and break candy into small pieces with back of a spoon. Be sure to store in an air tight container.
Cook carrots until tender; cool. Combine all ingredients. Marinate at least 12 hours. Drain.
Brown beef and onion. Drain off fat. Stir in flour, salt and garlic. Add milk and softened cream cheese. Cook and stir until bubbly. Add moderate amount of hot mixture to beaten egg. Return to mixture in skillet. Cook until thickened, 1 to 2 minutes. Stir in broccoli. Set aside.
Cream shortening and sugar in mixer bowl until light. Beat in eggs, one at a time. Combine flour, baking soda and salt in large bowl. Add to shortening mixture alternately with bananas, mixing well after each addition. Stir in nuts. Spoon into greased 5 x 9-inch loaf pan. Bake at 350° for 45 minutes or until brown. Cool in pan for 15 minutes. Remove to wire rack to cool completely.
Lightly grease 2 loaf pans. Put salt, molasses, oil and oats in a large bowl. Add boiling water. When the mixture is lukewarm, add eggs and yeast; let stand until yeast is dissolved, then add flour. Stir and let stand 20 minutes (no kneading). Turn out on floured board; knead and cut into 4 equal parts. Put 2 parts in each bread pan. Let rise until doubled in bulk. Bake at 375° for 1 hour.
In skillet, cook beef, celery and onion until meat is browned and vegetables are crisp and tender. Stir in Worcestershire sauce, salt, beans, gravy mix and 1 cup water. Simmer to thicken and blend flavors. Whip potatoes according to directions. Spoon in mounds over meat. Top with paprika and shredded cheese. Cover. Heat until cheese melts. Serves 6.
Place all of the ingredients in a microwave-safe bowl and microwave on High power for 1 minute. Stir and microwave for 1 additional minute. Serve immediately with tortilla chips.
One egg at a time, use a pin or the tip of a sharp knife to make a small hole in the top of each egg and a larger hole in the bottom (3/8-inch). (Hold egg over bowl.) Blow the egg white and yolk into the bowl (can be used for cooking). Carefully fill the egg with water and blow it out again. Rinse repeatedly to remove all traces of egg. Let the eggs drain and dry (an old egg carton is good for this) in a warm place for several days. Melt the chocolate over very low heat, stirring constantly, to 125°. When completely melted, remove from heat and stir constantly while cooling until a dab placed just above your lip feels cool. Pour chocolate into hollow eggs. Let cool. Makes a great Easter surprise.
First, brown bread crumbs in a nonstick frying pan over medium heat. Stir constantly; pour into a bowl. Set aside for later use. Clean cauliflower. Cut into small flowerets. Cover bottom of 4-quart pot with olive oil. Add garlic and cauliflower. Season to taste with salt and pepper. Cook, covered, over medium heat 10 to 15 minutes. Stir often. Add chicken broth. Turn heat to high; bring to a boil. Lower heat and simmer 10 minutes.
Mix crackers and oil until well coated. Add remaining ingredients and mix well. Store in Ziploc bag and enjoy.
Dissolve jello in hot water. Add sherbet. Allow to cool and thicken. When mixture is thick, add pineapple, oranges and bananas. Fold in whipped cream. Let set several hours or overnight.
Melt butter; stir in sugar. Cook and stir over low heat for 2 minutes. Add milk; bring to a boil. Cool to room temperature. Beat in powdered sugar until like fudge. Stir in nuts; pour in buttered 8 x 8 x 2-inch pan. Chill until firm.
Grate cheese in blender. Mix all ingredients together and form into a ball. Roll in chopped nuts. Wrap and refrigerate to set. Better overnight.
In large punch bowl, combine sugar and water. Stir until sugar is dissolved. Add lemon juice, orange juice, pineapple juice, grape juice, tea and grapefruit juices. Mix well (chill thoroughly). At serving time, stir in ginger ale and garnish with orange slices studded with whole cloves, lemon slices and cherries.
Preheat oven to 375°. Mix all ingredients and pour into pie shells. Bake 30 minutes or until light brown.
Drain canned vegetables well. Add to chopped vegetables. Set aside. In small saucepan, bring vinegar, oil, and sugar to a boil. Pour over vegetables. Mix well. Refrigerate overnight before serving.
Cut the Velveeta into 5 blocks. Place in crock-pot on high. Add jar of salsa. Stir frequently until all cheese is melted. Reduce heat to low and continue to stir occasionally. Serve with nacho chips.
Mix well. Use 2 teaspoonfuls of mixture to one cup boiling water for each cup of this tea.
Cook bacon crisp. Add onion and seasonings to bacon grease. Simmer for a few minutes. Add potatoes and crumble bacon on top. Serve hot.
Blend together first 3 ingredients. Then mix in lard like pie dough. Add eggs, vanilla or lemon flavoring and buttermilk with soda. Roll out and cut.
Do not prick the pastry shell before baking. Partially bake the pastry shell in a 450° oven for 5 minutes; remove from oven and cool on rack.
Preheat oven to 400°. Cream margarine and sugar, blend in eggs. Add flour; mix well. Spread on bottom and 2 inches high around sides of 9-inch cheesecake spring-form pan. Bake at 400° for 5 minutes. Reduce oven to 350°.
Brown meat and season with salt, pepper and garlic powder. Add onion and green pepper. Simmer 30 minutes and then drain off any excess grease. Next, add tomato and mushroom soup. Simmer for 10 minutes. Cook macaroni and drain. Add macaroni and beans with meat mixture in casserole dish. Top with grated cheese and place in oven at 350° for about 15 minutes or until cheese melts. Serves 8.
Combine all ingredients; bring to a boil and simmer 10 minutes. Thicken with 1/4 cup cornstarch, dissolved in 1/2 cup water. Bring to boil again. Seal in jars, 6 or 7 pints. I make this at Christmas time and use it for gifts.
Cook broccoli in water in a covered saucepan or microwave until crisp-tender; drain. Place broccoli in a greased 11 x 7 x 2-inch (2-quart) baking dish; set aside. Combine chicken, soup, mayonnaise, Parmesan cheese and curry powder; spoon over broccoli. Top with bread cubes and butter. Bake chicken casserole, uncovered, at 350° for 25 to 30 minutes or until heated through. Chicken casserole serves 4.
Boil on low heat until soft ball forms in cold water. Beat until smooth. Pour into pan and let cool. Cut into very small pieces. Candy is very rich.
Mix first 3 ingredients and press into 9 x 13 glass pan. Spread ice cream over Cocoa Krispie mixture. Spread hot fudge over ice cream. Sprinkle peanuts on last. Freeze overnight. Serve frozen.
Pour cherries and pineapple in cake pan. Stir in coconut. Pour cake mix on top of mixture. Slice butter in pats and place on top of cake. Bake at 350° for about 35 to 40 minutes.
Mix first 5 ingredients. Chill 1/2 of this mixture. Spread sour cream over chilled Jell-O. Top with rest of the Jell-O mixture. Chill and cut to serve. Serves 15.
Microwave whole cauliflower in a covered casserole dish for 10 minutes. Mix together the mayonnaise, grated cheese and mustard in a small bowl. Pour on cauliflower and microwave on High for 3 minutes, uncovered.
Beat all ingredients, mixing well. Bake in moderate (350°) oven for 30 to 40 minutes.
Mix well and put into a loaf pan. Bake at 325° for 1 hour or more.
Mix all together. Pour into buttered casserole. Bake at 300° for 1 1/2 hours.
Cook cauliflower and/or broccoli in a small amount of boiling salted water. Cover until crisp-tender. Drain well. Remove from pan. Melt 1/4 cup margarine in the same pan. Stir in flour. Add milk all at once. Cook and stir until mixture is very thick and begins to bubble. Add cheese and sour cream. Cook and stir over low heat until cheese is melted. Stir in ham, mushrooms and cooked vegetables. Turn in a 2-quart casserole pan. Combine bread crumbs and 1 tablespoon melted margarine or butter. Sprinkle atop casserole. Bake, uncovered, at 350° for 40 minutes. Makes 6 servings.
Cream butter and sugar. Add vanilla and egg. Mix dry ingredients and add to creamed mixture. Chill dough. Roll very thin on floured surface and cut out with favorite cookie cutters. Decorate, if desired. Bake at 325° for 10 minutes.
Combine ingredients. Drop by tablespoonfuls into hot fat, about 3/4-inch deep. Turn each puff when brown on one side, 3 to 5 minutes required. (These may also be fried in deep fat.)
In a large saucepan, saute celery, onions, green pepper and mushrooms in butter. Combine with rice, shrimp, crab and mushroom soup. Add salt and pepper. Pour into a buttered baking dish, sprinkle with cheese and bread crumbs. Place baking dish in a larger pan of water and bake at 350° about 1 hour.
Cream together Crisco, margarine and vanilla. Add sugar and milk (1 spoon at a time) until desired consistency.
Brown meat and drain. Mix next 3 ingredients for chili. In separate pan melt cheese, then add cream. Then add to chili. Serve over Doritos. Top the taco (chili sauce) with shredded lettuce and chopped tomatoes. Top salad with Thousand Island dressing.
Puree basil, nuts and garlic. Mix in cheese. Add oil while machine is running. Toss into any textured pasta. Sprinkle top with cheese if desired or extra nuts.
Beat eggs slightly. Add salt and flour. Blend thoroughly. Knead dough in 2 balls. Roll balls paper thin into 16-inch circles. Roll up like jelly rolls. Cut with sharp knife or piece of thread in 1/4-inch strips. Unwind strips and store in airtight container until ready to use. Drop into boiling soup; allow to cook for 2 minutes before serving soup.
Beat eggs lightly, mix all ingredients well. Bake at 325°F for about 45 min. Put foil over top if crust gets too dark.
Cook bacon until almost done. Add pepper and onion. Cook until soft. Add ground beef; cook until done. Add green chilies, tomatoes, soup and beans. Just before serving stir in grated Cheddar cheese. Add German Polish sausage when you add the beans.
Wash squash and cut in half, lengthwise. Remove seeds and string fiber. Sprinkle with salt. Dot with butter. Add one tablespoon of honey or syrup to each half squash. Place in a baking pan in oven at 375°. Bake until tender about 45 minutes. Baste occasionally with the butter-honey mixture. After squash has browned, which will take 30 minutes, add a little water to the pan. Cover for remainder of baking period.
Boil sugar, water and Karo until it spins a thread. Beat egg whites. Pour half of syrup mixture over whites and beat at medium speed. Cook other half of syrup until hard-ball stage (250° to 266° on candy thermometer). Add to the egg white mixture and beat by hand until stiff. Add vanilla (and nuts if desired). Put by teaspoon onto waxed paper.
Unroll crescent rolls, separate into 8 triangles. Fit triangles into a 9-inch pie plate, pressing edges together to seal. Combine chopped ham and next 4 ingredients, spoon into pie plate. Cut remaining 3 triangles into thin strips; arrange over mixture. Bake on lower oven rack at 325 degrees for 1 hour. Let stand 5 minutes before serving.
Prepare macaroni according to package directions; drain. Combine soup, milk and cheese. Simmer, stirring occasionally, until cheese is melted. Mix macaroni, cheese sauce, luncheon meat and green pepper. Pour into 1 1/2-quart casserole dish. Bake at 325° for 30 minutes. Makes 4 servings.
Brown ground beef and onion. Add all other ingredients and bring to a boil. Lower heat and simmer until done.
Heat to boiling 7-Up and drained pineapple juice; dissolve jello with this. Pour into square or rectangle container. Mix cottage cheese, Cool Whip, pineapple and almost all nuts (leave a few to sprinkle on top). Mix with jello and chill.
Break up or slice cake to fit bottom of trifle rifle bowl (or glass bowl). Brush liberally with chocolate liqueur. Cover with 1 layer of fruit and drizzle with sludge. Spread on whipped cream. Repeat layers until top of bowl is reached. Drizzle chocolate sauce on top. Chill for several hours or overnight.
Chop peppers and onion fine. Cover with boiling water and let stand 10 minutes; drain. Cover again with hot water and let come to boil. Let stand 10 to 15 minutes. Drain dry and add salt, vinegar and sugar. Cook for 15 minutes and pack in hot jars. Process in water bath can at 212° for 10 minutes.
In a large bowl, combine sugar and oil; mix well. Add all remaining ingredients. Chill several hours or overnight. Yields 6 to 8 servings.
Soak the rabbit in salted water about 30 minutes. Wash and drain. Saute onion, garlic and ginger in butter. Add curry powder, chili, salt and sage. Heat for about 1 minute and add the tomatoes. Saute and add the yogurt. Allow to cook with stirring for 20 to 30 minutes or so.
Drain crab meat and combine with other ingredients. Mix well. Cover and refrigerate for at least 1 hour before serving. Good with crackers, chips or vegetables.
Mix all ingredients and pour into a baking dish. Cook for 10 minutes at 375°. Lower temperature to 350° and bake 45 minutes longer.
Cream margarine, sugar and vanilla. Sift flour with cocoa and salt. Blend dry ingredients into creamed mixture. Add pecans and mix well. Shape into balls. Place on cookie sheet. Bake at 325° for 25 minutes. While, warm, roll in powdered sugar.
Mix well and pour into greased loaf pan. Cover top with ketchup and bake, uncovered, in preheated oven at 350° for 1 1/2 hours.
Cook all until thick (except shell). Cool and pour over 1 1/2 cups sliced peaches that have been placed in pie shell.
Melt margarine and brown sugar in saucepan. Add vanilla and salt. Beat eggs, one at a time; add to butter mixture. Add flour and pecans. Pour mixture into greased 8 x 8-inch pan. Bake for 30 minutes at 350°.
Saute in pan. When cooked, stuff into partially cooked large rigatoni. In baking dish, put layer of rigatoni and cover with spaghetti sauce over all. Put in oven at 350° for 30 minutes to consume.
Mix ingredients together; coat chicken. Arrange pieces, skin side up, in rectangular dish (12 x 7 1/2 x 2-inch) with thickest part toward edges. Cover with waxed paper. Microwave on High for 10 minutes. Rotate dish 1/2 turn. Microwave until done, 8 to 12 minutes longer. Makes 6 servings.
Pour half the cooking wine in bottom of casserole dish. Put chicken, artichokes, olives, onion, garlic and oregano in and then add the rest of the wine. Cover and bake at 375° for 1 hour. Garnish with Romano cheese. Put over your favorite pasta.
Cook on low in crock-pot 4 hours or 2 hours at 325° in oven.
Preheat oven to 350°. Beat eggs and flour until smooth. Cook and drain spinach. Add all ingredients to egg mixture and stir. Melt margarine in 10-inch square pan. Pour mixture in; bake 30 minutes. Let set after baking for about 10 minutes.
Roll each slice of bacon in brown sugar, covering both sides. Place on broiler pan or rack. Bake at 325° for 15 to 30 minutes. Keep checking until bacon is browned and fat cooked from it. Place cooked bacon on foil to cool. It will crisp as it cools. Serve at room temperature.
Mix all together and cook until it forms a soft ball when tested in cold water. Add nuts and beat until creamy.
Soften and mix together. Make into 2 or more rolls. Roll in chili powder or Parmesan cheese.
Mix dry pudding and Tang gently with fruit mixture. Chill. May be used as salad or dessert.
Thaw pie crust for 10 to 20 minutes in pan. Prick sides of crust thoroughly with a fork. Dot bottom and sides of thawed pie crust with butter. Sprinkle with cinnamon-sugar mixture. Bake in preheated oven at 425° for 8 to 13 minutes or until golden brown. Cool, then cut into pieces for serving.
Mix all ingredients in saucepan. Heat until cheese melts and corn is tender. This recipe can be doubled easily and kept warm in a crock pot.
Prepare spaghetti by directions on package. Mix ground beef, onions and salt; cook until well done. Drain; set aside.
Brown onions in margarine. Add to remaining ingredients. Pour into casserole dish. Cover and bake at 250° for 1 hour.
Preheat oven to 375°. Brown ground beef; drain. Stir in next 5 ingredients; heat until bubbly; pour into 2-quart casserole dish. Cut biscuits in half to form 20 half circles. Place cut side down around edge of casserole. Sprinkle with cheese. Bake at 375° for 25 to 30 minutes, until biscuits are golden brown. Refrigerate any leftovers. Serves 4 to 6.
Add heated liquids to flour mixture and beat. Add 2 beaten eggs and enough flour to make soft dough.