HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash fruit; score peel into quarters. Remove sections of peel with fingers, leaving fruit whole. Sliver peel as directed to yield 1 cup; reserve. Rinse peeled fruit in cold water and gently scrape off excess white membrane with a small knife. Carefully remove center white core and slightly separate sections at one end to resemble "petals"; set aside in deep medium bowl. Pour boiling water over spices and bay leaf; steep 5 minutes and strain liquid into saucepan. Add slivered peel, sugars and tangerine juice; bring to a boil, stirring, until sugar is dissolved. Boil briskly for 10 minutes until syrupy; immediately pour syrup over tangerines and baste for several minutes. Refrigerate several hours, preferably overnight, until thoroughly chilled, basting several times. Serve on individual dessert plates with some of the syrup and peel; sprinkle tops with coconut.
Lightly brown chicken breasts in 2 tablespoons margarine. Season to taste with salt and pepper. If serving in individual casseroles, arrange 2 pieces of broccoli each, end to end, with buds toward outside of dish. Arrange chicken over broccoli.
Peel and thinly slice the potatoes. Put potatoes in bowl. Add melted margarine, herbs, salt and pepper. Stir to coat slices. Wrap securely in heavy aluminum foil, making as flat as possible. Cook on barbecue grill, turning regularly, for 20 minutes or until done. Serves 4.
Grate cheese. Mix all ingredients together by hand. Put mixture into cookie press. Place cheese straws on ungreased cookie sheet. Bake in slow oven at 300° until lightly brown.
Cook first 5 ingredients until done. Mix cornstarch with a little water, then some of the broth. Add to pot and cook until thickened. Serve as is or over cooked rice or Chinese noodles.
Preheat oven to 350°. Blend all ingredients in a large bowl, then beat at medium speed for 2 minutes. Bake in a greased 10-inch tube pan at 350° for about 45 to 55 minutes until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan.
*For prune puree, use blender or food processor. Add only enough water to prunes to make puree.
Grind meat, apples, suet and 2 packages of raisins and place into large canner and then add 1 package of raisins, molasses, sugar, nutmeg, cinnamon, cloves and allspice. Add apple cider vinegar until moist. Cook slowly until apples are tender. Stir occasionally for 4 to 5 hours. Pack into hot jars.
Place bread on cutting board. Cut a hole out of the center of the bread, using a small drinking glass. Gently remove the bread from the opening of the glass so as not to tear the bread. Melt butter in skillet and put the slice of bread in the butter. Break the egg gently into the hole of the bread. Toast the middle of the bread in the skillet beside the piece of bread. Add salt and pepper to the egg. Gently turn when the egg white is set and cook until desired doneness. Serve the toasted middle of the bread on the side of the Bird's Nest.
Preheat oven to 400°. Sift and measure flour. Combine all dry ingredients in a large mixing bowl. Melt margarine and combine applesauce and eggs. Mix well. Add liquid ingredients to dry ingredients using the well method. Stir all ingredients until completely moistened. Lumps are okay, overmixing will cause muffins to be tough and have tunnels. Fold in pecans (optional). Spray muffin tins with spray shortening. Fill muffin cups 3/4 full. Put water in empty muffin cups to equalize heat. Bake 15 to 18 minutes. Leftover batter will keep in an airtight container in the refrigerator up to 3 weeks. Yields 24 muffins.
Combine sugar, salt, celery seed, vinegar, tarragon, mustard, pepper and salad dressing (or mayonnaise). Chill. Add to cabbage, green pepper and scallions. Serve cold.
Dissolve gelatin in hot water. Add sour cream and beat with mixer. Add whipped topping and mix. Stir in marshmallows and fruit. Chill.
Fry onion in butter until transparent. Mix in bread crumbs, sugar, salt, pepper, thyme and basil. Remove from heat.
Saute garlic, onion, thyme and artichoke hearts in butter for 15 minutes over medium heat. Add water, chicken and bouillon cubes. Simmer covered over medium heat for 45 minutes. Makes 4 servings.
Preheat broiler. Brush torn skin and cavities with oil. Season with salt and pepper. Chop tarragon to equal 2 teaspoons chopped parsley to 4 tablespoons. Place 1/2 herbs in cavities of fish together with 2 to 3 slices of lime. Spread remaining herbs on broiler pan. Place rest of sliced limes on top of herbs, then fish. Broil 4-inches from heat until skin is brown (about 5 minutes). Carefully turn and broil 4 more minutes. Place on plates and garnish with lime wedges. Serves 2 people.
Roll dough to 3/8-inch thick on well-floured surface. Cut with floured doughnut cutter. Cover about 1 hour on floured surface so they can rise. Heat oil (2 to 3 inches) in a deep fryer to 375°. Slide doughnuts into oil with a wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown. Remove from oil. Do not prick doughnuts. Drain on paper towel. Refrigerator Roll Dough recipe included in this cookbook.
Squeeze juice of oranges into 2 cup measure. Fill with enough boiling water to make 2 cups. Put orange rind through grinder or grate and add to dates. Put in bowl and add hot juice. Stir in soda, then sugar, oil and vanilla. Add beaten eggs, then add sifted flour, baking powder and salt. Beat thoroughly; stir in nuts. Pour in greased loaf pans and bake at 350° for about 50 minutes.
Dissolve yeast in water; add sugar, salt, oil and half of the flour. Mix. Add remaining flour. Knead into a soft dough for about 5 minutes. Divide dough into 2 loaves; knead 1 1/2 cups cheese into each loaf. Shape into round loaves; flatten slightly. Bake on a Teflon baking sheet or in individual loaf pans at 375° for 30 to 35 minutes. Makes 2 loaves.
Mix 5 ingredients together. Place chicken pieces in a 9 x 13-inch baking pan and cover with the sauce and bake at 350° for 1 hour.
Beat well. Add ingredients in given order into uncooked pie shells, dividing evenly. Add 1 cup pecans. Pour mixture over pecans and bake at 350° for 30 to 40 minutes, until crust is brown.
Place first 7 ingredients in top of double boiler. Cook until thick. Let cool. Add vanilla extract.
Cut bacon strips into thirds and cook until almost done. Open fresh oysters and take them out of the shell. Set one piece of bacon on the bottom of each shell. Place the oyster on it and top with another bacon strip, the jalapeno pepper slices and the cocktail sauce. Place oysters in the oven at 350° for 15 minutes. Top with Mozzarella cheese and bake until brown and bubbly. Serve on a plate of heated rock salt with fancy cut lemon half, dusted with paprika. If desired, serve with cocktail sauce.
Slice potatoes in large skillet; heat oil and onion. Fry over low heat until golden brown.
Wash, slice and simmer zucchini in a little salt water. Drain and put in casserole dish.
Beat eggs and gradually add sugar and oil. Mix dry ingredients together. Add to egg mixture. Then add vanilla. Fold in sliced apples and chopped nuts. Put into greased 8 x 8-inch pan. Sprinkle 2 teaspoons of sugar and 1 teaspoon of cinnamon on top. Bake at 350° for 50 to 60 minutes. Recipe may be doubled and put in a 13 x 9-inch pan.
Combine ingredients and fry in medium hot grease. Can be served with syrup or as a main dish.
Combine shortening, butter and sugar; cream until light and fluffy. Add eggs one at a time. Combine flour and baking powder; add to creamed mixture alternately with milk and vanilla. Stir in crushed pineapple. Pour batter into well-greased and floured 10-inch tube pan. Place in a cold oven; bake in a 325° oven for 1 hour and 15 minutes or until cake tests done. Cool in pan 10 to 15 minutes. Invert onto serving plate; drizzle Pineapple Glaze over top and sides.
Cook hamburgers and set aside. Mix barbecue sauce, butter and brown sugar in large saucepan; thin mixture with ketchup as needed. Bring to low bubble. Add meat patties. Let cook slowly about 15 minutes, covered. Serve on large hamburger buns.
Fry tortillas in hot salad oil, one at a time, just until softened, about 3 min. each side. Heat enchilada sauce; dip tortillas in sauce. Spoon 1-2 t. cheese sauce on each tortilla; sprinkle with about 2 t. tomato and 2 t. onion; roll up. Place seam side down, in greased 12 x 7 1/2 x 2 in. baking dish. Combine remaining cheese sauce an enchilada sauce; pour over casserole. Bake in moderate (350°) oven for 25 min. (Serves 6.) (Can add chicken or ground beef.)
Preheat oven to 200°.	Bake for 1 hour and 15 minutes. Remove and salt to taste.
Mix chopped apples with cranberries and put in greased 2-quart casserole dish. Pour granulated sugar over apples and berries and lightly toss to coat. Mix other ingredients except nuts and put on top of apple mixture. Put nuts on top. Bake covered at 325° for 1 hour, then uncover and brown. Serve warm. Yields 6 to 8 servings. Excellent side dish for ham and turkey.
Saute mushrooms in sherry and 1 tablespoon margarine in a nonstick skillet over high heat 5 minutes. Place chicken in a saucepan. Add water to cover. Bring to a boil. Cover, reduce heat and simmer 20 minutes. Drain. Let cool and shred. Coat a saucepan with cooking spray. Place over medium heat until hot. Add onion and saute until tender. Combine flour and 1/2 cup broth. Add 2 1/2 cups broth and flour mixture to onion. Cook over medium heat until thickened. Remove from heat. Stir in sour cream. Cook linguine according to package directions, omitting salt and fat. Drain. Combine mushroom mixture, chicken, sour cream mixture, Monterey Jack cheese, 1/4 cup Parmesan cheese and pepper. Stir in linguine. Spoon into a 13 x 9 x 2-inch baking dish coated with cooking spray. Combine bread crumbs, remaining Parmesan cheese and margarine. Sprinkle over chicken. Bake, uncovered, at 350° for 30 minutes. Yields 12 servings.
Mix all ingredients together and bake for 45 minutes to 1 hour in a greased and floured bundt cake pan at 325 degrees.
In a mixing bowl, beat together the butter and the ice cream. Slowly add the powdered sugar and brown sugar, then the nutmeg, and beat until smooth. Store in the freezer. To serve, put a heaping tablespoon in a mug with a shot of rum then pour in hot water to fill the cup.
Thaw and drain spinach. Combine all ingredients. Chill 4 hours before serving. Serve as dip with snack crackers, chips or fresh vegetables.
Set out electric skillet with tight lid. Tenderize meat with meat hammer. Mix flour, Accent, salt and pepper. Dip meat in flour mixture. Heat margarine in skillet, add steak and brown evenly on both sides. Add beef broth, water and bay leaf to meat. Cover and simmer 1 1/4 hours, (may have to add more water). Remove meat to warm platter. Pour vegetable soup and catsup into skillet and heat thoroughly and pour sauce over meat. Remove bay leaf. Serves 6.
Mix together all ingredients and place into a greased slow cooker. Cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
Mix together the hash browns, sour cream, soup, salt and onion; place in a 9 x 13-inch pan. Cover with corn flakes mixed with cooking oil. (If desired, add ground beef or chopped ham and use as a main dish.) Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease a 9 x 13-inch pan. Cream margarine and sugar. Add eggs, one at a time, beating well after each addition. Add remaining ingredients. Bake 30 to 35 minutes.
Preheat oven to 350°. Drain the pineapple, reserving 3 tablespoons juice. Arrange the pineapple on the bottom of a greased 1 1/2 quart baking dish. Combine the flour and sugar; sprinkle over pineapple. Drizzle the reserved pineapple juice on top. Sprinkle with Cheddar cheese. Combine the crackers and melted butter; sprinkle over cheese. Bake, covered, for 15 minutes, then uncover and bake 10 minutes longer. Makes 6 to 8 servings.
Mix chicken, soups (not diluted), sour cream and pepper in an 8 or 9-inch baking dish. Sprinkle crackers on top. Bake at 350° for 45 minutes. Serves 6. Can be doubled.
Combine milk, cheese, salt, sugar and shortening in saucepan. Heat slowly, stir until bubbles appear around edge and cheese is melted. Cool to lukewarm. Measure water into large bowl, dissolve yeast. Add lukewarm mixture to yeast along with eggs and 8 c. flour. Beat until smooth. Add enough remaining flour to make stiff dough. Knead until smooth and elastic. Place in greased bowl; cover & let rise in warm place until doubled. Punch down.
Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time, creaming well after each addition. Sift together flour, baking powder and salt. Add them together alternately with the milk and vanilla to the creamed mixture. Take out 2 cups of cake batter and blend the cocoa into it. Alternately spoon the light and chocolate batters into a greased and floured 10-inch tube pan or a 10-inch cast-aluminum Bundt pan. Bake in slow oven (325°) for 70 minutes for a 10-inch tube pan or 90 minutes for Bundt pan, or until cake tests done. Cool in pan about 10 minutes. Invert cake onto wire rack and remove the pan. Cool the cake thoroughly. Sift on confectioners sugar.
Place tea bags in a teapot; add boiling water. Cover and steep 5 minutes. Remove and discard tea bags. Refrigerate tea in a covered container. Just before serving, combine cranberry-raspberry concentrate and cold water in 2 1/2 qt. pitcher, stir in tea. Serve on ice. Garnish with mint. Yield: 10 (1 c.) servings.
Simmer zucchini and lemon juice until just tender. Add cinnamon, salt, nutmeg and sugar. Simmer until thick.
Boil water and noodle soup; add rice and cook 15 minutes. Cook and drain sausage. Saute celery, onion and green pepper until celery is tender. Mix with other ingredients. Bake at 350° for 30 minutes.
Prepare rice according to box. Add onion and celery. Thoroughly clean game hens. Season hens according to your taste. Stuff game hens with rice. Place in oven at 375° for 1 hour. When cooking more than 3 or 4 hens, add more cooking time.
Mix in bowl the cottage cheese and dry jello. Drain syrup from oranges. Mix oranges with cottage cheese and jello. Add coconut. Chill.
Beat margarine, shortening, sugar, eggs and vanilla until fluffy. Sift dry ingredients and add alternately with milk. Bake in large tube pan 1 1/4 hours at 325°.
Steam broccoli for 10 minutes or until tender; drain. combine broccoli, soup, eggs, cheese, mayonnaise, onion. salt and pepper. Pour into lightly greased 2 qt. casserole. Toss cracker crumbs with melted butter. Sprinkle over top of casserole. Bake in 350 degree oven for 45 minutes.
Heat taco shells according to package directions. For filling, in a large skillet, cook meat, onion and garlic until meat is brown. Drain fat. Stir in chili peppers, chili powder and hot pepper sauce. Heat through. Fill taco shell with meat mixture. Top with lettuce, tomatoes, onion and cheese.
Mix all ingredients with stew meat. Place in covered casserole. Bake 3 hours at 350°. Serve over noodles or rice. Gravy will be nice and brown.
Melt cream cheese, butter and Cheddar cheese in a pan either over hot water or over very low heat, stirring until smooth. Cool to lukewarm. Beat egg whites stiff and fold into the cooled cheese mixture. Cut bread into 1-inch cubes. Dip each cube into the cheese mixture. Using a fork, swirl it around to coat completely. (Often, you'll have to spread cheese mixture on bread with a knife.) Place on greased sheet and refrigerate overnight. Preheat oven to 400°. Bake for 8 minutes or until light brown. Yields 5 1/2 dozen.
Combine fruit and nuts. Set aside. Combine dry ingredients and set aside. Cream butter and sugar until smooth. Add eggs and beat well. Mix part of dry ingredients with the fruit. Mix other part of dry ingredients with the creamed mixture and then stir in fruit mixture. Drop with spoon onto greased cookie sheet. Bake 10 to 15 minutes at 375°.
Mix all ingredients except rice in 3-quart saucepan. Break up tomatoes. Boil, then stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed. Fluff with fork.
Cut wing tips off; disjoint. Rinse and dry off. Salt. Heat oil in large frypan. Roll wings in cornstarch, then in eggs to coat evenly. Fry until crisp, about 5 minutes. Place on cookie sheet. Place last 7 ingredients in saucepan and simmer 10 minutes. Pour over chicken. Bake at 350° for 30 minutes.
In a heavy saucepan, melt chocolate, milk, sweetened condensed milk, dissolved coffee, and vanilla (over low heat). Remove from heat and stir in nuts. Spread evenly into aluminum foil lined 8 or 9 inch square pan. Chill at least 3 hours before cutting. Store covered in refrigerator.
Mix together jello and cornstarch. Cook on low heat until thick. Add strawberries and sweetener. Pour into graham crust. Makes 3 servings. Each serving equals 1/4 protein, 1 bread, 1 fruit and 23 calories.
Let yogurt thaw so that is can be mixed. Mix all ingredients and pour into pie plate. Freeze for 2 to 3 hours. Cut into 10 pieces. Weight Watchers Points: 3.2 per slice.
Brown hamburger and drain. Spray skillet with Pam and add carrots, bread crumbs, eggs, salt, pepper and onion; brown on both sides. Place all in baking dish and cover with potatoes. Cover dish with foil and bake at 350° until done.
Saute bell pepper and onion. Cook noodles. Cut up chicken. Mix with rest of ingredients and put in a large casserole dish. Cook 20 to 30 minutes at 325°. If desired, may sprinkle layer of cheese on top before baking.
With mixer, mix canned milk, sugar, flour, egg yolks and vanilla together until blended well. Pour mixture into uncooked pie shell. Cook in oven for approximately 1 hour at 325°. Use egg whites to make topping. Mix 3 egg whites with 1/4 cup sugar on high until firm. Put on pie; let brown in oven.
Roll chicken in flour, brown both sides in oil. Add barbecue sauce and cola. Cover and simmer for 30 minutes.
Combine corn, eggs, sugar, flour and salt. Drop by tablespoons into hot fat; fry until golden brown. Makes 10 servings.
Spread cream cheese in bottom of pie plate. Layer with chili, onion and top with cheese. Microwave on High 3 to 4 minutes. Serve with tortilla chips. Serves 8.
In large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear, about 5 minutes. In another container, combine Masa Harina with 1 qt. water. Stir until all lumps dissolve. Add to sauteed onions and bring to a boil. Once mixture starts to bubble, cook 2-3 minutes, stirring constantly. This will eliminate any raw taste from Masa Harina. Add remaining 3 qts. water to pot. Add tomatoes; return to boil, stirring occasionally. Add cheese. Cook, stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons, 16-20 servings. Can easily be halved.
Cook the chickens. For flavor, cook with an onion, green pepper, tomato, salt and pepper. When done, remove chicken from bones. Cook the rice in 1/2 cup oil, all the raw vegetables and spices. Stir-fry for 15 minutes. Add bouillon cubes. Pour broth from chicken to cover the rice. Add margarine in small pieces. Cover and cook until done. Mix chicken into rice. Add green peas. May need to add more broth.
Mix together sugar, shortening and salt. Then add eggs. Mix together crushed bananas and soda. Then mix with other ingredients. Add flour. Bake at 350° for 45 to 50 minutes. Grease and flour pans.
Heat oven to 400°. Lightly grease a 10-inch pie plate. Cook and stir beef and onion until brown. Drain. Spread beef mix into pie plate. Sprinkle cheese over meat. Beat milk, biscuit mix and eggs until smooth. Pour over beef. Bake until golden brown and knife inserted in center comes out clean. Garnish as desired. Try catsup.
Combine buttermilk and sweet milk; add sugar, eggs and margarine together. Slowly pour in cake mix. Blend and pour into Bundt pan that has been greased and floured. Cook at 350° for 45 minutes to 1 hour.
Mix milk, eggs, salt, pepper and Bisquick for 1 minute in blender. Add onion, bacon and cheese. Bake at 350° for 50 to 55 minutes. You may add chopped spinach, drained or mushrooms chopped or ham, depending on your taste. Um-Um good.
Preheat oven to 375°. Generously grease a 9 x 13-inch baking dish. Mix cottage cheese, butter, 1 1/2 teaspoons salt and pepper.
In large stewpot, brown beef and add onion. Cook 5 minutes and add 4 cups water and bring to boil. Add tomato paste and stewed tomatoes. After 5 minutes, add bean threads. Cook over medium heat for 20 minutes and add mixed vegetables. Lower heat and simmer until beef is tender. Add salt and pepper to taste and serve with crusty French bread.
Dip chicken into melted margarine. Mix all soups and water. Pour over rice, which has been placed in a casserole. Place chicken on top and cook, uncovered, in 250° oven for 2 1/2 hours. The last 10 minutes, turn oven up higher to brown chicken on top.
Place unpeeled potatoes in saucepan and cover with water. Cook until tender but firm. Drain.
In a 1 1/2-quart casserole, stir undiluted soup, mayonnaise, eggs and onion until well blended. Stir in broccoli and cheese. Sprinkle top of mixture with bread crumbs. Bake in a 400° oven for 20 minutes or until brown and bubbly.
Put all ingredients in a 3-quart casserole dish. Cover and bake in a 350° oven, stirring occasionally, for 3 hours. Good served over noodles. Serves 8.
Remove crust from bread. Place bread and cream cheese in bottom of a 9 x 13-inch pan. Mix together eggs, milk and maple syrup. Pour over bread and cheese. Bake 45 minutes at 375°.
Combine first 7 ingredients. Brush steaks with oil; rub with pepper mixture. Cover and chill 1 hour. Grill, covered with grill lid, over medium high heat (350 -400°) 8 to 10 minutes on each side or to desired doneness. Garnish, if desired. Yield: 6 servings.
In double boiler, mix all ingredients. Stir slowly and constantly. Mixture will thicken. Pour mixture into 8 x 10 or 12-inch pan. Butter pan before putting in cheese mixture. Let stand and chill. Cut into bars of equal size and, if you want, roll in nuts. Serve.
Mix together flour and sugar in saucepan. Over medium heat, stir in egg and fruit juices. Stir constantly until thickened (about 5 minutes). Add lemon zest and chill. Fold in sour cream.
Cook the first 3 ingredients until forms soft ball in cold water (240°). Remove from heat. Add the chocolate bits, marshmallow whip and vanilla. Beat until chocolate bits are melted. May sprinkle chopped nuts over top. Makes large batch.
Mix first 7 ingredients in 2-quart saucepan. Cook to soft ball stage. Add nuts. Stir until creamy. Quickly turn out on waxed paper and separate with fork.
After frying bacon, leave 5 tablespoons fat in skillet. Add the onion, sugar, vinegar and mustard. Heat until onion is soft and sugar dissolved. Add salt and pepper. Pour hot dressing over spinach and toss. Makes 4 to 6 servings.
Dissolve candies in boiling water and pour over Jell-O. Stir until dissolved. Stir in applesauce. Pour in 8 x 8 x 2-inch pan. Chill until firm. Blend cream cheese and mayonnaise, folding in chopped celery and nuts. Spread over Jell-O. Chill. Serves 12.
Dredge beef in flour, mixed with celery seed, pepper and salt. Place the onions in the crock-pot. In a large skillet over medium-high heat, brown the beef in the oil. Transfer to the crock-pot. Add the garlic powder. Mix together the broth, honey, vinegar and browning sauce. Pour into the hot skillet and stir to get all browned bits. Pour mixture over the beef and onions. Cook on low for 7 to 9 hours or on high for 3 to 4 hours. really good over noodles or rice.
Mix all ingredients and salt to taste. Marinate, stirring frequently, 1 hour or more. Serve chilled with crackers.
Mix ingredients with hands until thoroughly blended. Roll into small balls. Place on ungreased cookie sheet. Bake at 350° for 15 minutes.
Cook chicken; tear or cut into bite size pieces. Cook rice and mix with soup. Cook broccoli and drain. Place rice mixture in casserole dish; top with chicken. Add broccoli, then cheese. Sprinkle bread crumbs on top. Bake 30 minutes at 375°.
In large saucepan, heat oil; add onions and carrot. Cook over medium heat, stirring frequently, 3-5 minutes, until onions are softened. Add garlic; cook, stirring frequently, 5 minutes, until onions are golden brown.