HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove green rind and trim off red. Cut into 2-inch pieces. Sprinkle with salt and let stand overnight. Rinse and steam until tender or nearly done. Drain. Combine remainder of ingredients and boil. Add rinds and boil until clear. Put rinds in jars. Boil syrup down thick before pouring over pieces. Seal. Red coloring may be added if desired.
Skin chicken and cover with water. Boil and remove when chicken is tender. Let chicken cool; take 2 cups broth and put in medium saucepan. Add cheese and Ro-Tel tomatoes. Cook on low heat until cheese melts. Put spaghetti in rest of broth and cook. Chop onion, green pepper and drain mushrooms. Put in small saucepan with small amount of butter. Add salt, pepper and garlic salt; simmer on low heat. Drain spaghetti; put in ovenproof pan. Tear chicken up into small pieces and add to spaghetti. Add to cheese mix, then add green pepper and mix. Stir well. Heat oven to 350°. Cover pan and bake 30 minutes. Remove; stir and let sit 15 minutes.
Make basic yeast rolls recipe. Saute the ground beef and onion until browned. Drain grease off. Add other ingredients. Cool. When bread is ready, cut with biscuit cutter and roll each out in a circle.
Berries with hollow cores should not be used. Combine strawberries and sugar; let stand 3 to 4 hours. Bring slowly to boiling, stirring occasionally until sugar dissolves. Add lemon juice. Cook rapidly until berries are clear and syrup thick, about 10 to 12 minutes. Pour into a shallow pan. Let stand, uncovered, 12 to 24 hours in a cool place. Shake pan occasionally to distribute berries through syrup. Pack into hot Ball jars, leaving 1/4-inch headspace. Adjust caps. Process half pints and pints 20 minutes at 180° to 185° in hot water bath. Yield: About 4 half pints.
Cream shortening, sugar and egg well. Add combined dry ingredients alternately with raisins/water. Stir well. Bake at 325° for 45 minutes to 1 hour. (Use greased bread pan.)
Separate eggs; beat egg whites very stiff. Add sugar gradually. Continue beating; add prunes. Beat until light. Bake in greased casserole dish at 325° until nicely browned (20 to 25 minutes).
Thaw dough and slice into 3/4 to 1 inch slices. Form a circle about 1/4 inch thick. Fold in half and, using tongs, deep fry in oil until both sides are brown. Make sure to hold open for ingredients while frying. Fill with taco ingredients.
Cook onions and sweet peppers in butter until clear. Add to hot broth, mixed with soup. Heat; stir in noodles. Add chicken, pulled from bone; cook until tender.
Put all ingredients in large pot of water and cook about 4 hours until beans are tender and there is a gravy-like sauce. Serve in bowl over tortilla chips. Garnish with lettuce, tomato, shredded cheese, sour cream, salsa and guacamole.
Combine the granulated sugar, cocoa, margarine and milk and bring to a rolling boil; boil for one minute. Remove from heat and add vanilla, peanut butter and walnuts or coconut. Drop from a teaspoon on wax paper.
Slice steak diagonally across grain into thin strips. Place in a shallow dish. Combine soy sauce, sherry, cornstarch and sugar in a small bowl. Pour over steak and set aside. Cut flowerets from broccoli. Cut stalks into thin slices. Pour 2 tablespoons oil into wok or large skillet, coating bottom and sides. Heat to medium-high (325°) for 1 minute. Add broccoli and onion. Stir-fry for 2 minutes. Remove from wok. Pour remaining 1 tablespoon oil into wok, coating sides. Add steak. Stir-fry 1 to 2 minutes. Stir in broccoli mixture. Serve over rice. Yields 4 servings.
In a large bowl, layer all ingredients in order through onions. Spread mayonnaise completely over top of onions. Sprinkle sugar then Parmesan cheese. Just a little. Add drained peas, then cover with grated cheese and sprinkle with bacon, then eat and enjoy!
Mix together in saucepan the water, syrup and sugar. Stir until sugar appears to be dissolved. Cook, without stirring, until 300° on a candy thermometer is reached. Wipe down sides of pan and add flavoring and coloring until evenly distributed. Pour at once on a buttered and lightly sprinkled with 10x sugar cookie sheet. As soon as it cools enough to handle, cut into small pieces and drop into a bowl. Sprinkle again lightly with 10x sugar to prevent sticking together. Makes about 1 pound. For each different flavoring, use a different food coloring.
In a medium bowl, stir together the flour, baking powder, baking soda, cinnamon and salt. In a large bowl, stir together egg whites, banana, sugar and oil. Stir flour mixture into banana mixture just until moistened.
Combine milk, vinegar, mayonnaise, sugar, Salad Supreme and pepper. Refrigerate 1 hour. Toss with cabbage and carrot. Makes 2 cups dressing.
Boil sugar, syrup, water and peanuts until peanuts start popping; let pop two or three minutes. Remove from heat. Add butter, vanilla and soda. Mix well and pour onto buttered cookie sheet. Do not try to spread! Candy will be ready to break in about 10 minutes.
Thinly slice the onions. In large frying pan, saute bacon until crisp. Drain the bacon of all grease and crumble it in bottom of pie shell. In same pan, put in butter and onions and cook until they are slightly soft. Stir occasionally.
Melt enough butter or margarine to stick 3/4 of the crushed Oreos together. Press firmly in bottom of 13 x 9-inch pan. Beat together the cream cheese and powdered sugar. Stir in Cool Whip. Pour over Oreo crust. Beat puddings and milk for 2 minutes on medium speed. Pour over cream cheese layer. Sprinkle remaining Oreo crumbs on top. Refrigerate until pudding sets, then spoon and enjoy.
Do not brown steak. Cut into serving size pieces and place in a large shallow baking dish. Add salt and pepper to taste. Peel and slice onion into thin slices and place over steak. Pour catsup and Coke over steak. Cover and bake at 350° for 1 hour or until meat is tender.
Cook sausage, onion, and garlic until done; drain well. Place remaining ingredients in slow cooker on low heat. Cook until mixture is melted and hot (2-3 hours). Add meat mixture. Serve with tortilla chips.
Blend well and chill. Serve with pineapple chunks, sliced banana, green seedless grapes, fresh strawberries, apples slices or orange slices.
Cut peaches into chunks. Slice bananas. Combine all fruits with juice and freeze in a ring mold for 24 hours or overnight. Remove from mold and let thaw for 20 minutes before serving. Slice and serve. If you have extra, freeze in small containers for leftovers.
In a 2-quart casserole, mix chicken pieces, broth, soup and frozen vegetables. Mix Bisquick and milk. Pour mixture over top of casserole. Bake at 350° for 1 hour. Serves 4 to 6.
Mix sour cream and soup. Add onion, cheese and hash browns (uncooked). Pour into a 9 x 13-inch pan. Mix Chex with butter. Pour over top. Bake, uncovered, at 350° for 1 hour.
Cook squash, onion and pepper all together until tender. Add a layer of squash and a layer of cheese. Bake 30 minutes at 400°.
In a large bowl, combine shortening, salt, 3/4 cup sugar and 1/2 cup margarine or butter (1 stick). Pour 1 cup of boiling water over mixture and stir until blended. In a small bowl, sprinkle yeast and 1 teaspoon of sugar over 1/2 cup of warm water (105° to 115°). Stir to mix slightly. Let rest 5 minutes. To mixture in a large bowl, add flour, eggs, yeast mixture and 1 cup of cold water, stirring to mix well. Dough will be sticky. Cover bowl with plastic wrap. Refrigerate 5 hours or overnight, stirring down dough if necessary. On floured surface, roll half of the dough into an 18 x 12-inch rectangle. Melt 2 tablespoons of margarine or butter and spread over rectangle. Spread 1 cup packed brown sugar on the margarine and sprinkle generously with ground cinnamon. Beginning with long side, roll up jelly roll fashion. Pinch the seam to seal. Cut into 1-inch slices and place on 2 greased cookie sheets 1 inch apart. Let rise until doubled, about 1 hour. Bake at 350° for 15 to 18 minutes. Frost with your favorite glaze. Repeat with other half of dough.
Cover beans with water and add a pinch of baking soda. Bring water to a boil and add 1 teaspoon shortening. Cook beans until medium soft (20 to 30 minutes). Fry the bacon partially to remove some of the fat; drain the beans, but save some of the juice in case the beans get dry during baking. Mix the ingredients together; cover and bake 2 hours at 325°.
Spray casserole dish with Pam. Line casserole dish with one of the pastry shells. Save the other for topping. Remove bones from chicken. Sprinkle chicken, chopped eggs, and vegetables throughout dish. No need to mix. Salt and pepper to taste. Mix cream of chicken soup with 1 can of water. Pour over chicken mixture. May need to add more water, depending on how moist you like your pie. Tear or cut the remaining pastry shell into strips. Place across top of pie. If baking in a round dish, place pastry on top but cut vents in shell. Bake at 350° for 1 hour.
Preheat oven to 350°. In a 2-quart baking dish, layer sliced potatoes, 1 can cream of mushroom soup, 1 tablespoon butter or margarine, 1 can Cheddar cheese soup, chopped onion and 1/2 cup milk. Continue layers until all ingredients are used. Bake at 350° for 1 hour, stirring once after 1/2 hour of baking. If potatoes are not tender after 1 hour, continue baking until potatoes are tender.
Cook chicken in a skillet. Add Russian dressing, apricot marmalade and onion soup mix. Simmer on low to marinate. Serve over white rice.
Beat sugar and oil with eggs. Add water and pumpkin. Mix dry ingredients and add to first mixture. Stir in nuts and pour into well-greased loaf pans (makes 2 pans). Bake at 350° for 1 hour.
In a large saucepan or Dutch oven, brown ground beef; drain. Add onion and cook until tender. Add remaining ingredients; bring to a boil. Reduce heat, cover and simmer until vegetables are tender, about 45 to 60 minutes. Makes 8 to 10 servings.
Peel and slice cucumbers and onion. Combine all ingredients in a covered bowl. Refrigerate until thoroughly blended.
Blend all the ingredients except bread crumbs. Spread part of the crumbs on the bottom of the casserole and the rest on top of the other ingredients. Bake at 350° for 30 minutes.
Mix melted oleo with flour, oatmeal, brown sugar and cinnamon. Stir until it's moist and crumbly. Press half of this mixture into the 9 x 9-inch greased pan. Cover bottom mixture with the rhubarb.
Preheat oven to 350°. Grease and flour a 9 x 5-inch loaf pan. Mix ingredients and spread batter evenly in pan. Bake for 55 minutes to 1 hour until toothpick comes out clean.
Mash the avocados in a blender or food processor. Blend in remaining ingredients except tomatoes. After all is blended, fold in tomatoes.
Bake according to directions in an oblong pan sprayed with Pam. Punch holes in cake while hot. Pour Eagle Brand over cake. Mix cream of coconut and coconut and pour over cake while hot. Cool. Spread Cool Whip over cake. Sprinkle some coconut over top. Refrigerate. Makes 12 servings. Cake is best when refrigerated overnight.
Sprinkle yeast on warm water. Stir to blend. Stir in 2 teaspoons sugar. Set aside. Combine cottage cheese, onion, dill, baking powder, salt, 2 tablespoons sugar and eggs. Mix thoroughly. Add yeast mixture. Mix well. Add flour to make a stiff dough. Knead on floured surface until smooth and elastic.
Mix together as listed and drop by spoonfuls. Bake at 350° for 12 minutes.
Boil chicken, unsalted, until tender. Pull from bones. Melt butter and stir in stuffing mix. Place a layer of chicken in casserole, then layer of mix. Dilute mushroom soup with can of chicken broth. Pour over layers in casserole. Place another layer of mix. Dilute chicken soup with 1 can of broth and pour over all. Put layer of stuffing mix on top. Bake at 350° for 45 minutes or until brown.
Mix together. Put in	ungreased muffin tins.	Bake at 350° for 20 to 25 minutes. Freeze leftovers.
In a 12-inch skillet, saute onion in oil until golden brown. Add mushrooms; cook for 10 minutes. Wash rice well. Drop rice into 2 cups rapidly boiling salted water; bring to a brisk boil, stirring a few times; cook 1 minute. Turn heat to the very lowest; cover pot tightly; cook for 20 minutes. Do not remove cover to stir again. The rice will absorb most of the liquid and will swell to near capacity without breaking. Drain. Rinse quickly under cold water. Add rice to mushroom mixture; add 1/2 cup water, salt and pepper to taste. Cook over low heat for about 30 minutes, stirring occasionally.
Sift together flour and sugar. Cut in shortening until mixture resembles coarse cornmeal. Combine orange juice and egg. Pour all at once with dry ingredients. Mix just enough to dampen; fold in nuts and cranberries. Spoon in greased loaf pan. Bake at 350° for 1 hour or until crust is golden brown. Remove from pan. Cool. Store overnight for easy slicing.
Combine beef stock, tomatoes, tomato paste and bay leaf in large saucepan. Bring to boil. Brown flour in a small amount of oil in saucepan. Add celery, onion and green pepper. Cook for 2 minutes. Add okra to stock mixture. Simmer for 1 1/2 hours. Add shrimp. Cook for 30 minutes. Add crab meat. Salt and pepper. Cook for 30 minutes longer. Serve over rice. Yields 8 to 10 servings.
Mix margarine, flour, milk and sugar. Pour in pan. Add sweetened fruit and bake.
Cut chicken into thin strips; coat with mixture of 1 tablespoon cornstarch, sherry and garlic. Let stand 10 minutes. Combine broth, vinegar and red pepper with remaining cornstarch; set aside. Heat 1 tablespoon oil in hot wok or skillet over medium heat. Add chicken; stir-fry 3 minutes. Remove from skillet. Heat remaining oil in same pan over high heat. Add vegetables; stir-fry 2 minutes. Return chicken to pan with broth mixture. Cook, stirring, until sauce boils and thickens. Remove from heat; stir in soy sauce. Serve immediately over pasta or rice (fettucini is best). Serves 4.
Melt margarine in 10 x 13-inch pan. Pour graham crumbs on top. Add chips next layer and rest of ingredients. Pour condensed milk on top. Bake at 350° for 20 to 25 minutes.
Slice 1 inch layer off top of angel food cake. Gently hollow out trench in cake 1 1/2 inches wide by 2 inches deep. Tear cake from trench in small pieces. Combine milk and pudding mix. Beat on low speed of electric mixer 2 minutes. Fold cake pieces and 1 3/4 cup of whipped topping into pudding. Fill trench with mixture and replace top of cake. Spread remaining topping over sides and top. Chill before serving.
Fry bacon in skillet. Remove bacon and add corn to drippings in skillet. Crumble the bacon and add to the corn. Cook over medium heat for 10 minutes, stirring constantly. Add salt, pepper and sugar to corn mixture. Add peppers for flavoring, if desired.
Brown pork chops in shortening; place in a baking dish. Mix remaining ingredients and form into 6 patties. Place a patty on top of each chop. Add 1/4 cup water. Cover; bake in a 350° oven for 40 minutes. Serves 6.
In a 1-quart casserole, combine soup, milk, mustard and pepper. Stir in macaroni. In a cup, combine margarine and bread crumbs. Sprinkle over casserole and bake at 400° for 20 minutes or until hot and bubbly. Yield: 4 side dish servings.
Measure ingredients listed in that order, except for carrots, chopped nuts and raisins, into a large bowl. Blend 1 minute on low speed, 2 minutes on medium speed.
Toss apples, sugar and cinnamon. Mix flour, shortening and water to make crust. Roll out crust for a bottom and top layer. Put apple mixture on top of bottom crust in a 9 x 12-inch pan. Put top layer of crust on. Bake at 350° until crust is brown, approximately 1 hour.
Place beans in vegetable steamer and steam for 6 minutes or until crisp-tender. Cool under cool running water and drain. Mix soy sauce, water, cornstarch, sugar, sesame oil and crushed red pepper in a small bowl until the cornstarch is well blended.
Dissolve gelatin in boiling water. Drain pineapple, reserving juice. Add enough water to juice to make 1 1/2 cup liquid. Stir into dissolved gelatin. Chill until thickened. Measure 1 1/2 cups thickened gelatin into a separate bowl. Stir in pineapple and apples. Pour into 6-cup mold. Chill until set. Combine mayonnaise and cabbage with remaining gelatin. Pour into mold over the set gelatin. Chill until firm. Unmold and garnish as desired. Makes 6 to 8 servings.
Peel and grate cucumber. Drain between paper towels. Mix all ingredients well. Chill for 30 minutes. Add a few drops of green food coloring to give a cucumber color to mixture.
Saute onion in butter until tender. Set aside. Prepare rice mix as directed. Add chicken, cheese, olives, milk and onion to prepared rice. Mix well. Heat 5 to 10 minutes. Sprinkle with Parmesan cheese.
Peel and mash avocados. Add salt, cayenne pepper, lemon juice, garlic powder, onion and Tabasco; mix well. Stir in chopped tomato. Garnish with tomato wedges, if desired. May be used as a dip, as a salad, served on a bed of lettuce, or as an appetizer to stuff cherry tomatoes.
Brown meat on both sides in skillet. Add onion. Blend together remaining ingredients; pour over meat. Cover and simmer for 2 1/2 hours, or until tender.
Grind bologna in food grinder or processor. Add all other ingredients; mix together until of spreading consistency. May need more or less mayonnaise. Leftover ham may be used to make this spread, too.
On each of 2 plates, set 1 muffin half. Top each half with 1/3 cup cheese and spoon half of the pureed fruit over each portion. Sprinkle each with a dash of allspice.
Mix all the ingredients together. Be sure it is completely mixed. Pour into wide mouth gallon jar or pitcher and freeze for at least 24 hours. Use scoop and put in glasses and pour more 7-Up or ginger ale over and stir slowly. This is a very refreshing drink for a hot day. Makes 1 gallon.
Heat oven to 350°. Grease a 13 x 9 x 2-inch rectangular pan. In large mixer bowl, combine flour, sugar, butter, eggs and syrup; beat until smooth. Pour into prepared pan; bake 25 to 30 minutes or until top springs back when lightly touched. Cool completely in pan. Spread Mint Cream Center on cake; cover and chill. Pour Chocolate Topping over chilled dessert. Cover; chill at least 1 hour before serving.
Cream the brown sugar and margarine. Add the remaining ingredients. Bake on a 13 x 15-inch cookie sheet at approximately 350° for 25 minutes. As ovens vary, you will have to adjust time and temperature to your oven. Let cool; cut into squares. These freeze very well.
Place in a large pot and brew 3 to 4 hours. Serve hot. Serves 30.
Peel potatoes and either slice or dice. Place in iron frying pan with cooking oil (or bacon drippings). Slice okra on top of potatoes and cook until tender. You may cover pan to tender potatoes quickly.
Brown beef; add onions and green peppers and cook slowly until tender. Add remaining ingredients and simmer until thick enough to serve. Skim off excess fat before canning. Pour hot, into hot jars, leaving 1-inch headspace. Remove air bubbles. Adjust caps. Process pints 1 hour at 10 pounds pressure. Yields 8 pints.
In a large nonstick skillet in 2 tablespoons liquid Butter Buds, saute white onions until nicely browned. Remove and set aside with cooked chicken. Add green pepper and garlic to skillet; saute 2 minutes. Add more liquid Butter Buds, if necessary. Stir in flour, salt, thyme and pepper. Return to heat and cook, stirring constantly, until flour is browned, about 3 minutes. Gradually stir in Burgundy and chicken broth. Bring to a boil, stirring constantly. Remove from heat. Stir in chicken, mushrooms and onions. Refrigerate, covered, overnight.
In large mixing bowl, combine oil, sugar and eggs. Beat well. Add flour, soda, cinnamon, nutmeg, salt and vanilla. Mix thoroughly. Fold in pears and nuts. Pour into two well-greased and floured loaf pans and bake at 325° for 1 hour and 20 minutes, or bake in 5 mini loaf pans at 350° for 1 hour.
Cook spaghetti, rinse in cold water and drain. Mix the Italian salad dressing and salad seasons (*Salad Supreme could be used in place of salad seasons), and set aside. In a large mixing bowl, combine all the vegetables with the spaghetti, then pour in salad dressing. Set bowl in refrigerator to marinate 2 to 3 hours before serving. Serves 8 to 10.
Mix all ingredients together. Place in greased loaf pan. Bake at 350° for 25 to 40 minutes.
Melt butter in saucepan. Add sugar and eggs. Mix other ingredients and pour in two unbaked 9-inch pie shells. Bake at 300° for 30 to 40 minutes.
Cook pasta per directions. Puree cottage cheese, Parmesan cheese and mint in processor. Heat oil in large nonstick skillet. Add onion and garlic. Cook 3 minutes until softened. Add broccoli, red pepper, carrot and basil. Cook 3 minutes; sprinkle with water to prevent sticking. Add mushrooms. Cook 2 minutes longer. Stir in peas; heat through. Drain pasta. Fold in cheese mixture. Add vegetables. Lightly mix to coat.
Combine sugar, cream and butter in a saucepan. Heat, stirring constantly, until it forms a soft ball (small amount dropped in bowl of cold water). Add vanilla, peanut butter and Marshmallow Creme. Pour into a buttered dish, refrigerate and cut into desired pieces.
Salt and pepper steak. Brown on both sides. Place in 13 x 9-inch baking dish. Add remaining ingredients. Bake at 325° for 1 1/2 hours. Serves 5 hungry men.
Flour both sides. Brown lightly in melted butter (both sides). Meanwhile, dissolve bouillon cube in 1 cup hot water. Add sliced mushrooms to meat. Add bouillon mix in pan. Add the wine. Blend well and cook on low heat 30 minutes. Sauce will thicken as it cools. Serve with spaghetti noodles and plain sauce (no meat) as a side dish and veal as your main dish on a separate serving dish.
Fill a jar with pickles and dill. Add salt, sugar and vinegar. Fill remainder of jar with boiling water and seal. Add garlic and pickling spices, if you wish.
Mix all ingredients together. Bake at 375° for 30 to 45 minutes. Serve with Cool Whip or ice cream topping. Fruit may be added to top.
Put margarine in bowl with sugar, eggs and buttermilk, then mix in flour, baking soda, salt and Raisin Bran. Mix well. Fill baking cups in muffin pan 2/3 full. Bake at 400° for 15 to 20 minutes. Baking mix can be stored up to a week in the refrigerator but do not stir after refrigerating.
Mix together all ingredients in an 8 x 10-inch Pyrex baking dish and bake in a 400° oven until bubbly and slightly brown on top. Serve while hot with a favorite cracker or bagel chips.
Saute butter, mushrooms, onions and garlic powder until tender; set aside. In a medium saucepan, mix soup, cream cheese, Cheddar cheese and cayenne pepper. Heat on medium-low heat until creamy. Cook fettuccine as directed and drain. In a large bowl or pan, toss chicken, spinach, soup and cheese mixture, mushrooms, onions and fettuccine until well mixed. Spoon into a 9 x 13-inch baking dish. (You may need to use an 8 x 8-inch pan, also.) Sprinkle with Parmesan cheese. Bake at 350° for 30 to 40 minutes.
Heat iron skillet on medium-high heat with a few drops of oil. Cook tortillas about 20 seconds on each side; set aside.
Mix ingredients in pan and simmer 10 minutes. Use as a marinade or spoon over cooked meat right on the plate!
Heat pineapple to dissolve Jell-O. Allow to chill until almost set. Add buttermilk, Cool Whip and pecans. Chill until congealed.
Cook ground beef and drain off fat. Add onion and garlic and cook 2 minutes more. Then add seasonings and soup and cook for 10 minutes, covered. Add rice and mix well, then bake for 15 minutes. Top with cheese and melt.
Saute chopped onion and celery in butter and pour over thawed broccoli in casserole dish. On top of broccoli, layer the Minute rice, soup and cheese spread. Bake at 350° for 30 minutes.
Leave cream cheese and butter at room temperature. Mix together butter and 1/2 cup sugar. Add crushed crackers. Mix well and press into bottom of a 9 x 13-inch baking pan. Set aside.
Brown beef and onion in large skillet. Drain off excess fat. Stir in franks, pepperoni, Ragu and mustard. Bring to a boil and simmer for 10 minutes, stirring occasionally. Spoon into split, hollowed out submarine or hard rolls. Top with grated cheese. Place on foil pans or heavy-duty foil. Cover loosely and heat until rolls are warm and cheese melts. Makes 5 to 6 submarine rolls.