HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil beans 10 to 15 minutes. Pack in jars and put garlic, pepper an dill seed on top of beans. Boil vinegar, salt and water and pour over beans. Wait 15 days before opening. Makes 6 pints.
Brown beef and drain. Add onion, green pepper and celery. Simmer until onion is soft. Add remaining ingredients and simmer 1/2 hour, uncovered. Serve on buns.
Pour off pineapple juice and mix with pudding. Mix in other ingredients. Place in bowl. Refrigerate until firm.
Thaw the potatoes. Mix all the ingredients. Take 2 cups corn flakes and mix with 1/4 cup butter. Put it on top. Bake at 350° for 45 minutes.
In large saucepan, heat margarine and applesauce until butter is melted. Beat eggs. Sift together dry ingredients. Add with beaten eggs to applesauce mixture. Add walnuts and put in greased 9 x 13 x 2-inch pan.
Scald, peel and drain tomatoes. Cut up or put in blender the peppers and onions. Put in blender. Add some of the vinegar with it so you have some liquid. Mix all together and cook. Slow boil; can't be stirred out. Cook about 2 hours or until thick.
Mix all ingredients, except sugar. Chill in refrigerator 1 hour. Spoon into small balls and roll in sugar. Store in refrigerator.
Cook onions in 2 Tbsp. oil. Add celery. Then sausage. Brown and Drain. Put in a large pot and add peppers in sauce and roasted peppers, tomatoes with chilies. Cook on low heat for 20 minutes. Add parmesan cheese and rice. Cover and let stand for 10 minutes. You can use Fresh peppers and tomato sauce if you want. Very good with Italian Bread.
Dissolve jello in 1 cup hot water. Mash the frozen raspberries into dissolved jello, then put in the vanilla ice cream. Beat up well. Put in refrigerator to set.
Put the cream cheese, sugar and cocoa powder in the mixing bowl and stir until well blended. Roll the mixture into marble size balls in the palms of your hands. You can make them bigger if you like. Spread the chocolate sprinkles on the work surface and carefully roll the truffles in them, then put each one in a paper cup.
Mix together; store in tightly sealed container. Use approximately 2 teaspoons per cup hot water.
Mix sugar, water and cornstarch. Cook until thick (not too thick). Stir in Jell-O. Put whole strawberries in cool pie shell. Cover with Jell-O mixture. Cool completely. Top with Cool Whip and refrigerate.
Mix together the grated cheese, flour, salt and red pepper. Melt margarine and pour over cheese-flour mixture. Mix well. Add Rice Krispies. Mix well. Using hands, roll into 1-inch balls. Place on greased cookie sheet. Flatten slightly with fork. Bake approximately 15 to 20 minutes at 300° or until edges are slightly brown. Let cool. Remove carefully with spatula.
Combine sugar, syrup, water and salt in 2 to 2 1/2-quart glass container and stir. Microwave 3 to 4 minutes on High until mixture boils. Remove and stir well. Add 2 cups raw peanuts. Microwave 10 minutes on High. Remove and add butter, vanilla and food coloring. Stir well until mixture loses gloss, but is still runny. Spoon by tablespoon onto buttered cookie sheet or wax paper. Makes 25.
Add boiling water to quick oats; set aside to cool. Combine margarine, brown sugar, white sugar, eggs and oat mixture. Sift together flour, baking soda, salt and cinnamon; add to first mixture.
Cut bread crusts off and cut bread into rectangle shapes (3 rectangles per slice). Smash shrimp with a fork and combine with mayo and dye. Spread on bread and sprinkle with chives.
Thread mushrooms on skewers. Combine butter, dill and garlic salt; brush over mushrooms. Grill over hot coals for 10 to 15 minutes, basting and turning every 5 minutes. Yield: 4 servings.
Mix first 4 ingredients with 1/2 cup mayonnaise, 2 tablespoons sugar and 2 tablespoons white vinegar. Sprinkle sunflower seeds and bacon on each serving.
Let margarine and cheese come to room temperature. Mix well, adding flour, salt and soup mix. Form into four rolls with circumference the size of a penny. Wrap each and freeze.
Preheat oven to 350°. Blend cream cheese with butter. Add chicken, salt, pepper, milk, chives and pimento. Mix thoroughly. Divide rolls into 4 squares, pressing seams between each 2 triangles together. Spoon 1/4 chicken mixture onto center of each square. Pull sides to center to cover chicken. Brush each square with melted butter. Sprinkle croutons over squares and bake on a cookie sheet for 20 to 25 minutes.
Mix pecans and oleo. Place in oven at 350° for 15 minutes. Stir once in a while. Melt cream cheese in a double boiler. Mix in one box of powdered sugar. Add pecans and vanilla. Put out into buttered dish. Cut when firm.
Brown and drain sausage. Separate rolls. Place in greased 12-inch pizza pan with points toward center. Press. Spoon meat over crust. Sprinkle with potatoes followed by Swiss and Cheddar cheese.* Beat eggs and milk with salt and pepper. Pour on top. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Put flour in 1 turkey size cooking bag and shake until dusted. Clean onions and cut off ends so they will sit level. Put butter on each onion. Sprinkle with mint and salt to taste. Put onions in bag. Punch 10 to 12 holes in top side of bag. Bake at 325° until tender. This takes about an hour.
Heat oil in deep skillet, add chicken and cook until browned, Remove chicken. Add soup, water, paprika, and pepper. Stir. Heat to a boil. Stir in rice and broccoli, Place chicken back on top. Season chicken with a little more paprika and pepper. Cover and cook on low heat for 5 minutes or until chicken is cooked through.
Layer 1/2 of whipped topping, 1 Tbsp. syrup and 1/8 of raspberries in each of 4 dessert dishes. Repeat with remaining ingredients.
Put onion and vinegar in blender until fine. Mix all together. Sprinkle with parsley to serve.
Combine all ingredients thoroughly with hands and form into balls. Bake on cookie sheet at 325° for about 20 minutes (watch them) or until golden brown. Drain on paper towel. After cool, they can be frozen, then reheated as needed.
*Substitute: You can use already-prepared cabbage; comes in 8 ounce bags.
Mix dressing, sauce and juice of pineapple to make a sauce. Coat chicken in this sauce; sprinkle garlic salt on the top of each piece. Bake in 350° oven for 1 hour.
Put bread in toaster. Put butter on the bread after it is toasted, then put sugar-cinnamon on bread.
Preheat oven to 325°. To prepare crust, in a medium saucepan, place 1/4 cup sugar and butter. Heat until butter is melted, stirring occasionally. Stir in graham cracker crumbs; press evenly over bottom of a 13 x 9-inch pan. In a large bowl with a mixer, beat cream cheese until smooth. Gradually beat in rest of sugar. Beat in eggs, one at a time and vanilla until blended. Spoon pie filling evenly over crust. Pour cream cheese mixture over pie filling. Bake just until set, 45 to 50 minutes. Cool. Chill until cold, about 2 hours. Cut into 24 squares.
Drain all liquid from canned fruit and reserve for use in cake mix as part of the water needed in box recipe. Follow cake directions for sheet cake. Let cool.
Crush pretzels and set aside. Melt butter in saucepan. Remove from heat and stir in brown sugar and 1 cup of the crushed pretzels. Pat mixture into a 9 x 13-inch greased pan and bake at 375° for 7 minutes. Let crust cool.
Butter an 8 x 8-inch square baking dish. Place sliced apples in dish. Sprinkle with cinnamon, salt and water. In a small bowl, mix together flour, sugar and butter. Drop mixture over apples. Bake at 350° for 40 minutes.
Mix first 6 ingredients and fill jellyroll pan or pizza pan (may be too much for one pan). Bake at 350° for 15 to 20 minutes. Cool!
Cook celery in boiling water for 8 minutes, just until slightly crisp. Mix all ingredients together and place in 1 1/2-quart greased casserole.
Mix water, shortening and milk. Whip until creamy with a fork or mixer. Mix flour and salt together; add to shortening. Stir until mixed. Roll out to fit pie pan. Bake in hot oven, 425°, for 8 to 10 minutes or until golden brown.
Put in a large bucket, using the hottest water available. Stir well. Add stained clothes and leave overnight. Wash as usual in washing machine.
Wash potatoes and cut into bite-size pieces. Place potatoes and oil in mixing bowl and mix until potatoes are well coated. Add onion soup mix. Mix well. Place potatoes in shallow baking pan. Bake at 375° or 400° for 35 to 45 minutes or until brown and tender.
Mix all together and make into a roll. Wrap in foil (shiny side in) and refrigerate 24 hours. Poke holes in bottom of foil and place on rack on broiler pan. Put a little water in broiler pan. Bake at 325° for 90 minutes. Unwrap to cool. Slice off and eat.
Mix Crisco, sugar and salt in 1 cup very hot water in large bowl of mixer. Mix yeast in 3/4 cup warm water. Mix with Crisco mixture when it cools to lukewarm. Add beaten eggs and 5 cups flour. Mix well and use dough hook to knead. Add 1 cup flour slowly. Put in large greased bowl; cover and refrigerate overnight. About 3 hours before time to bake, roll and cut with biscuit cutter. Brush with melted butter, fold and pinch edge together. Place on greased large 14 x 17-inch pan. Brush tops with melted butter. Bake at 350° approximately 20 minutes, or until golden brown. Makes 4 to 5 dozen rolls.
Mix thoroughly. Put into loaf pan. Cover with two strips of bacon (if you like that flavor). Pour over all one 8 ounce can of tomato sauce. Bake 1 hour at 350°. Serves 6.
Cream butter and sugar and add egg; beat well. Combine milk and soda. Combine flour and spices. Add to cream mixture, alternating with buttermilk mixture, beginning and ending with flour. Stir in apple butter and nuts.
Cook chicken and debone in small pieces. Mix all together and bake at 350° until done.
Spread cream cheese on bottom of an 8 x 10-inch pan. Spread chili, then green chilies and chopped onions, then salsa and cover with shredded cheese; warm in oven until cheese is melted.
Cut unpared apple into wedges. Arrange apple wedges and orange sections in pinwheel design on salad greens. Drizzle Honey Dressing on fruit. Makes 2 servings.
Mix all wet ingredients, then mix in dry. Spray loaf pan with nonstick spray. Bake at 350° for 45 to 50 minutes. Yield: 1 loaf.
Mix melted butter and sugar; let cool to room temperature. Add eggs; mix thoroughly. Add remaining ingredients and pour evenly into unbaked pie shells. Bake for 30 to 40 minutes in a 375° oven.
Mix graham cracker crumbs and margarine. Press into bottom of 9 x 13-inch Pyrex dish. Beat cream cheese until blended. Add powdered sugar and blend thoroughly. Spread cream cheese mixture on top of cracker crumbs. Add pineapple on top of cream cheese mixture. Slice bananas on top of pineapple. Top with whipped topping. Decorate with cherries and nuts.
Cook broccoli until tender; drain well. Melt margarine; drizzle a couple of tablespoons of melted margarine over cracker crumbs and mix. Add Velveeta to remaining margarine and melt together while stirring. Pour melted cheese over broccoli in a casserole dish; mix. Sprinkle buttered cracker crumbs over top.
Preheat oven to 325°. Mix margarine and sugar; beat until creamy. Add eggs individually. Mix dry ingredients and add alternately with milk to batter. Stir in coconut. Bake at 325° for 1 hour and 25 minutes.
Tear angel cakes into bite size pieces. Set aside. Mix together cream cheese, 10x sugar and Cool Whip. Stir in angel pieces. Place in Tupperware container. Pour pie filling over top. Keep in refrigerator.
Mix all ingredients; simmer over low heat for 20 minutes. It can be put directly into refrigerator or canned in glass containers.
Mix oil and sugar together. Add eggs; beat well. Blend in the dry ingredients. Add carrots, nuts and vanilla. Bake at 300° for 30 to 40 minutes, or until well done.
Preheat oven to 350°. In bowl combine flour, sugar and cocoa. Cut in margarine until crumbly. Press on bottom of a 13 x 9-inch pan. Bake 15 minutes. In saucepan, melt 1 cup chips with sweetened condensed milk and vanilla. Pour over crust. Top with walnuts and remaining chocolate chips. Press down firmly. Bake 20 minutes or until set. Cool. Cut into bars.
Beat eggs, add sugar and pineapple juice. Cook a few minutes, add Jello. Mix well. Let cool. In a large bowl, whip ice cold Pet milk. Add cool Jello mixture. Line pie plates with vanilla wafers, stand them around the edges. Pour Jello mixture into pie plates. Put in refrigerator for several hours before serving. Makes two pies.
Mix all ingredients except noodles. Bake at 350° for 1 hour. Top with noodles. Bake 5 to 10 minutes more.
Cream sugar, butter and shortening together until smooth. Add eggs. Sift flour, baking powder and salt. Add to creamed mixture, blending just until dry ingredients are moistened. Add milk, vanilla and lemon flavoring. Pour batter into greased and floured 10-inch tube pan. Tap pan on flat surface several times to remove air bubbles from batter. Bake at 325° for 15 minutes. Reduce oven temperature to 275° and bake for 2 to 3 hours or until wooden pick inserted comes out clean. Cool in pan for 10 minutes, then remove and cool on wire racks. Yields 16 servings.
Combine peanut butter, marshmallow cream and Rice Krispies (mix until well blended). Shape into small balls and set aside.
Trim fat from meat; cut into strips. Heat oil in large skillet. Add meat and cook, turning often, until brown. Stir in water, onion, garlic salt and ginger. Heat to boiling. Reduce heat; cover and simmer 12 to 15 minutes. Add peppers (cut into strips) and tomatoes (cut into strips) the last 5 minutes. Blend cornstarch, sugar and soy sauce; stir into meat mixture. Stir constantly until thickened. Boil and stir 1 minute. Serve over rice.
Put mixture in an unbaked pie shell and bake at 350° for 25 minutes. Cool and chill. Use Cool Whip on top for serving.
Cook rice in broth, add cream of chicken soup. Put in baking dish, garnish with pimento bits, placing boned chicken on top. Pour remaining broth over top, if any is left, and heat in 350° oven for 30 minutes.
Rinse the peas and drain well. Set aside. Peel the potatoes and cut into 1/4-inch cubes. Set aside in cold water. Cut carrots into 1/4-inch dice. Set aside. Heat oil in a kettle and add the sausage pieces. Cook about 1 minute and add the onion and garlic. Cook, stirring, about 1 minute. Add the carrots. Cook, stirring, about 2 minutes. Drain the peas and potatoes and add them. Add the chicken broth, salt and pepper. Bring to boil and cook about 1 hour and 15 minutes or until peas have become quite liquid. Serve hot.
In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon. Set aside. In the same skillet, cook the onion in reserved drippings until tender. Add spinach. Heat through. In a 10 x 6 x 2-inch baking dish or oval 2-quart dish, combine potatoes and dry sauce mix from package. Stir in the boiling water and milk as directed on the package, omitting the margarine or butter. Stir in bacon, spinach, onion mixture and caraway seed. Bake, uncovered, in a 400° oven about 35 minutes or until potatoes are tender. Sprinkle with cheese. Bake for 2 to 3 minutes more or until melted. Let stand 5 minutes before serving. Makes 6 to 10 servings.
Combine baking mix, sugar, eggs, orange rind and juice in a large mixing bowl. Beat at medium speed with electric mixer for 3 minutes. Fold in the nuts. Pour batter into a well-greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 55 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and cool completely on a wire rack. Drizzle with Orange Glaze and garnish with orange zest, if desired. Slice and serve.
Heat oven to 350°. In large bowl, combine all ingredients. Mix well. Drop by rounded tablespoonfuls on foil-lined cookie sheet. Bake 8 to 10 minutes. Let cool, then eat.
In a small bowl, dissolve the yeast and sugar in the lukewarm water. Let rest until foamy, about 15 minutes. Mix the flour and salt in a large bowl. Add the olive oil to the yeast mixture. Make a well in the flour and add yeast mixture. Stir to combine. Add extra flour if too sticky. Knead on a floured board or countertop until smooth and elastic, adding flour as needed. This should take about 5 minutes. Pat the dough into a ball; put in large bowl and set in a warm place (near oven), covered with a clean towel. Let rise for 1 hour or until doubled in bulk.
In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring constantly. Serve warm or cold over French toast, pancakes, or waffles.
In large frying pan, add ingredients. Cut up one fryer. Set in pan and cook, uncovered, over medium heat, turning to brown evenly. Cook until tender, about 35 minutes. Remove chicken to a platter. Skim off oil from sauce. Add 1 cup water. Stir. Serve over chicken.
Cook cabbage in enough boiling water with 2 teaspoons salt; cover and cook for about 5 minutes or until tender-crisp and drain. Add butter, syrup, marjoram and pinch of salt. In another bowl, mix the beef, bread crumbs, milk, eggs, salt and pepper. Butter 2-quart casserole and layer the cabbage and meat, beginning with cabbage. Bake in 350° oven for 1 hour or until meat is done.
Beat eggs and then add sugar and other ingredients. Heat slowly to melt butter. Cool in an unbaked pie shell at 325° for about 30 minutes.
Place 1/2 of crescent rolls in bottom of ungreased 8 x 8-inch pan; pinch seams together. Layer the cheeses on top in order given.
Slice ham in 1/4 inch slices. Layer in a 13 x 9-inch microwave-safe baking dish. Drain juice off of pineapples and cherries in a bowl. Add honey mustard sauce and brown sugar. Mix well. Place pineapple slices on top of ham; put cherries in centers of pineapples. Pour mixture over ham. Bake in microwave until desired tenderness, about 45 to 60 minutes.
Cook hamburger. Drain. Add refried beans. Cook until heated. Warm tortillas (until soft enough to fold). Spoon beans and hamburger mixture into middle of tortillas. Fold bottom up and take one slice and roll over to close. Place rolled tortillas in square casserole pan. Pour salsa over tortillas and cover with cheese. Bake at 350° until heated and cheese is melted.
Heat oven to 350°. Grease and flour oblong pan (13 x 9 x 2-inches) or 2 round layer pans (8-inch or 9 x 1 1/2-inches). Beat all ingredients in large mixing bowl on a low speed, scraping bowl constantly for 30 seconds. Beat on high speed, scraping bowl occasionally for 3 minutes. Pour into pan(s). Bake for 40 to 45 minutes or until wooden toothpick that is inserted into the center comes out clean. Let cake cool. Frost the cake.
Preheat oven to 350°. Saute vegetables in margarine. Reduce heat to low. Add process cheese spread and milk. Stir until cheese spread is melted. Stir in macaroni and spoon into 2-quart casserole. Bake for 15 minutes.
Cook and stir pepper and onion in hot oil in saucepan until tender, but not browned. Add corn, salsa and broth; bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 minutes. Add cheese; fluff with fork. Makes 8 servings.
On the first day, marinate brisket overnight in refrigerator in liquid smoke (I like Wright's), Worcestershire sauce, garlic, onion and celery salt. On the second day, do not pour off marinade. Sprinkle with salt, pepper, brown sugar and sweet pickle juice. Put foil over pan and bake covered at 250° for 5 to 6 hours. Cool and refrigerate overnight. On the third day, spoon off fat. Remove brisket and slice thinly across grain. Replace in baking pan. Mix flour and barbecue sauce with marinade mixture. Pour over brisket. Cover and bake 1 hour at 250°. You may wait as many as three days to slice and bake brisket. Freezes well.
Fry sausage with onions and bell peppers. Add 1/2 of cheese; let melt. Layer mixture and cheese into pie shells. Pour eggs over top. Bake at 350° until golden brown. Good hot or cold.
Soften yeast in warm water. Pour hot milk over sugar, shortening and salt in a large bowl. Cool to lukewarm. Blend in 1 cup flour and beat until smooth. Stir in yeast. Add about half the remaining flour and beat until very smooth. Beat in the eggs. Beat in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface. Cover and let rest 5 to 10 minutes. Knead dough until smooth and elastic. Form into a ball and put into a greased deep bowl. Turn dough to bring greased surface to the top. Cover and let rise in warm place until doubled (about 1 hour). Punch down dough; pull edges to center and turn completely over in bowl. Cover and let rise again until almost doubled (about 45 minutes). Again punch down the dough and turn onto a lightly floured surface. Shape rolls as desired. Place rolls 1-inch apart on lightly greased baking sheets. Cover and let rise again until rolls are light. Bake at 375° for 8 to 10 minutes. Brush with melted butter.
Brown hamburger, onions and peppers. Add cooked noodles and spaghetti sauce.
Mix together last 5 ingredients, set aside. Place broccoli on bottom of 13 x 9-inch dish with heads along the edge. Lay chicken on top of broccoli, leaving the heads showing. Pour sauce over all. Brown 1/2 cup bread crumbs in 1 tablespoon butter. Sprinkle over top. Bake at 350° for 30 minutes. Looks very pretty when made in glass casserole.
In a jar with lid, combine all ingredients. Chill. Shake well before serving. Makes 1 1/2 cups.
Make potatoes according to directions. Add remaining ingredients and beat until smooth. Cool and place in refrigerator for 24 hours. Use within 2 weeks.
Microwave butter for 30 seconds to melt. Blend in brown sugar. Add eggs, one at a time, beating after each addition. Blend in remaining ingredients; mix smooth. Lightly grease bottom only of a 12 x 8 x 2-inch pan. Spread mixture evenly. Microwave for 8 to 9 1/2 minutes at High, shielding bars after 4 minutes and turning dish every 2 minutes. Cool. Spread icing on bars and sprinkle on nuts. Makes 24 bars.
Peel and crush garlic. Whip into butter or margarine. Add parsley. May be used on vegetables, pasta or bread.
Brown and drain ground beef and onion. Mix meat with stewed tomatoes, tomato paste, water, sugar, parsley flakes and basil. Mix together cottage cheese, Parmesan cheese, parsley flakes and oregano. Layer in 9 x 13-inch pan: 1/2 sauce mixture, 1/2 noodles, all cottage cheese mixture, 1/2 noodles, remaining sauce and top all with Mozzarella cheese. Bake at 350° for 1 hour, covered, then 15 minutes, uncovered. Let stand a few minutes before cutting. Makes 8 servings.
Cook macaroni. Heat together soup, milk, cheese, celery salt and Worcestershire sauce. Add ham, then add mixture to macaroni. Pour into greased 2-quart baking dish. Bake at 350° for about 45 minutes.
Mix all ingredients except brown sugar and nuts; put in 9 x or 10 x 13-inch pan. Sprinkle with brown sugar and nuts. Bake 45 to 50 minutes at 350°.
Mix salad ingredients. Stir in dressing. Store in refrigerator. Better to eat the second day.
Melt ham fat and blend in flour, pepper and onion. Add milk gradually and cook slowly, stirring constantly, until sauce thickens slightly. Add potatoes and ham. Stir. Put in 1 1/2-quart baking dish. Top with cheese and bake at 400° for 25 minutes. Yields 4 servings.
Stir first three ingredients together and pat with greased spatula in bottom of 9 x 13 greased pan. Then, stir last three ingredients together and pour over cake mixture. Bake at 350 degrees for 25 minutes.
Mix jello, using 3 cups hot water and 2 cups cold. Let mixture only begin to gel. Chop cranberries, orange and apple together in food processor. Add these three chopped fruits to sugar. Let this mixture set 1 hour.
Combine 1 cup of the flour and first 7 ingredients. Add rest, except nuts and raisins. Beat with electric mixer on low and then on high for 2 minutes. Then add remaining flour. Beat well. Stir in nuts. Pour in greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 to 65 minutes. Test with toothpick.
Mix all of the above ingredients together in a large bowl. Place mixture in a casserole dish and top with crushed Ritz crackers. Dot with butter or margarine. Bake at 350° for 30 to 35 minutes.
Mix together first 9 ingredients; press into 9 x 13-inch pan. Press chocolate bits, peanut butter bits and nuts on top. Bake for 17 minutes at 375° until edges brown.