HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut lemons into very thin slices; remove seeds. Place in large non-metal bowl; sprinkle with sugar. Let stand about 10 minutes. Press fruit with back of spoon to extract juice. Add cold water stirring and pressing fruit until well flavored. Remove fruit slices. Serve over ice. Garnish with lemon slices. Makes 4 (1 cup) servings.
Drain broccoli and mix with onion, bell pepper, Cheddar cheese, salt and pepper. Put into greased 10-inch pie plate. Mix rest of ingredients in blender or by hand and pour over the ingredients already in pie plate. Bake at 400° for 35 minutes.
Sift flour with soda. Mix all ingredients together. Divide into rolls and refrigerate overnight. Cut in thin slices and bake in 375° oven.
Place almond bark on cookie sheet. Put in oven that has been preheated to 300° and then turned off. After 10 minutes, stir in peppermint candies and tint with red food coloring, if desired. Spread in pan to cool. Cut into squares after 2 minutes or break into pieces.
Mix together and pour into waffle iron. Makes 16 to 18 waffles.
Cook roast until fork-tender in crock-pot with water. Add potatoes, carrots and onion. Add seasonings. Simmer until vegetables are tender. Add 3 tablespoons cornstarch to 1/2 cup cold water. Add to broth; simmer until thickened.
Spread rolls on jelly roll sheet (press seams together with fingers). Bake 10 minutes at 400°. Combine cheese, mayonnaise and dressing. Spread on cooled rolls. Combine chopped vegetables; sprinkle over mixture. Refrigerate overnight. Cut up into small squares for serving.
Cook spareribs in large amount of boiling water 1 hour; drain. Meanwhile, cook onion with chili powder and ingredients. Cook over low heat for 5 minutes. Stir now and then. Place spareribs in baking dish and pour sauce over them. Bake 1 hour at 300° or until done.
Mix all ingredients well. Add cracklings. Butter a frying pan. Bake at 325° until done.
Combine first four ingredients and mix well. Store mix in an airtight container. For each serving, place 2 1/2 to 3 tablespoons of mix in a cup. Add 1 cup boiling water and stir well. Serve with an orange slice. Makes 10 servings.
Cut eggplant into slices or fingers. Sift together corn meal, flour, salt and pepper. Stir in Parmesan cheese. Combine beaten egg and water. Roll eggplant in breading. Dip in egg. Roll again in breading. Pan-fry in oil over medium heat. Turn only once.
Simmer 2 minutes and cool. Add to vegetables. Store in glass jars. Keeps a long time.
Cook spaghetti according to package. Drain. Stir in margarine. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered pie plate. Spread cottage cheese over top of spaghetti. In a skillet, brown ground meat or sausage with onions and green peppers until tender. Drain off fat. Add tomatoes, tomato paste, sugar, oregano and garlic salt. Cook until ground meat or sausage is done. Put into the crust. Bake at 350° for 20 minutes. Sprinkle shredded cheese over the top and bake an additional 5 minutes.
Mix first 9 ingredients together using a hand mixer. Fold in shrimp. Garnish and chill for several hours. Great with vegetables and/or crackers.
Preheat oven to 400°. Saute onion and garlic in oil until soft. Add beef and brown. Add tomatoes, beans, chili, salt and pepper. Heat well. In a 12-cup baking dish, layer tortillas and sauce, making 3 to 5 layers, ending with sauce. Sprinkle with cheese. Bake in a hot oven 30 minutes or until bubbly.
Saute onion and bell pepper in oil; add garlic, parsley, tomato sauce and 2 cups water, then add rice. Add smoked sausage and enough water to cover about 1-inch ingredients. Cook on medium heat until most of juice is gone, then cover and simmer on low for 1 hour.
Place herring, sour cream, vinegar, sugar, black pepper and celery seed in a bowl and toss together. Cut the cucumber in half lengthwise and scoop out the seed, then cut in half lengthwise again to form long strips. Cut the strips into 1/4 inch thick slices and add to the herring along with the red onion. Toss well. Chill before serving.
Mix together and place in small loaf pan. Bake for 30 to 35 minutes at 325°. Test with paring knife for doneness. Do not overcook.
Cover bottom of shallow baking dish with onion slices; top with flounder fillets. Season with salt and pepper. Cover; bake at 400° for 30 minutes or until fish flakes easily when tested with a fork. Combine sour cream and salt; spread on fillets. Sprinkle with paprika. Broil until lightly browned. Makes 6 servings.
Mix all ingredients (except crust). Heat in saucepan until just thickens, stirring constantly. Pour into baked pie shells. Top with meringue and bake until meringue is golden brown.
Mix together and bake with a few dabs of butter on top. Bake 1 hour at 375° until set and brown on top. Serves 6.
Melt bacon grease in an iron skillet. When grease is hot, add enough flour to make a thick paste. Salt and pepper to taste. Add tomatoes and stir well. Add water to make gravy consistency. Let simmer for 5 minutes. Serve for breakfast over fresh biscuits or toast, or serve for lunch or dinner over rice.
Mix sugar, cocoa, margarine and canned milk; bring to a boil. Boil for 1 minute only. Remove from heat and add oats, peanut butter, vanilla and nuts (if desired). Stir together and then spoon out on wax paper.
Mix flour, salt, cinnamon and soda. Add eggs and stir well. Add sugar, oil and vanilla and mix. Fold in apples, raisins and nuts. Pour into a 9 x 13-inch greased pan. Bake at 350° for 1 hour. Serve alone or with whipped cream or ice cream.
Mix all ingredients well. Pour into muffin tins which have been greased with mayonnaise. Bake at 450°. Yields 12 rolls.
Cream sugar and shortening. Add flour and cut into sugar and shortening mixture with fork. Set aside 1 cup of this mixture. To rest, add the spices, soda and eggs; mix all until moist. Stir in lightly the buttermilk. Pour into an ungreased 13 x 9-inch pan and sprinkle on top the previously set aside cup of sugar, shortening and flour mixture. Bake in 350° oven until inserted toothpick comes out clean. Do not overbake.
Mix and spoon mixture on top of crescent rolls. Put 2 triangles together to form rectangle. Bake at 375° for 12 to 15 minutes.
Cook potatoes and slice. Cook bacon. Remove bacon and reserve fat. Add chopped onion and cook until tender. To that, add flour, sugar, salt and celery seed. Cook over low heat, stirring constantly until mixture is bubbly. Remove from heat; stir in water and vinegar. Heat to boiling, stirring constantly 1 minute. Remove from heat. Crumble bacon in mixture. Add potato slices. Serve warm.
Mix all together. Roll in ball, then in chopped pecans. Serve with crackers. Will freeze well.
Drain and rinse beans in cold water. Mix sugar, vinegar, oil, salt and pepper (recommend mixing in blender). Pour over mixture of beans and onions. Chill overnight in tightly covered container. Shake a couple of times during chilling. Drain and serve. Yield: 8 servings.
Separate leaves from stems. Wash in salt water at least 2 hours. Change water once or twice. Put in cooking pot with onion quarters. Let set, cold, 1 hour. Cook 2 1/2 to 3 hours on medium-low heat. Add bacon, cut up before cooking. Add salt, pepper and Tabasco sauce to taste.
Boil potatoes and peel when cool. Coarsely grate peeled potatoes. In saucepan, melt cheese and butter over low heat; do not overheat. Remove pan from heat; stir in sour cream, onion, green pepper and salt. Pour sauce over potatoes in a 9 x 13-inch buttered baking dish. Cover and refrigerate at least 8 hours. Bake in a 350° oven for 30 minutes.
Boil potatoes in skin until done; peel and cut into 1/8-inch slices. Mix mayonnaise, sour cream, horseradish, celery seed and salt. In another bowl, mix parsley and chives. In large bowl, arrange layer of potatoes. Salt lightly. Cover with layer of mayonnaise mixture, then layer of parsley mixture. Continue layering, ending with parsley mix. Do not stir. Cover and refrigerate at least 8 hours. Serves 8 to 10.
Layer in 13 x 9 casserole dish broccoli, cooked chicken and mushrooms.
In large pan, combine top 6 ingredients. Cook until bubbly thick. Add lemon juice and food coloring. Pack sliced apples into jars, leaving 1-inch headspace. Pour syrup above apples in jars. Boil in hot water bath for 20 minutes. Makes 6 quarts.
Cut chicken into bite-size pieces. Cook thoroughly with onion powder and pepper. Combine soup and milk.
Mix pepper, onions and garlic. Add sliced potatoes. Cover with Reynolds Wrap. Cook at 400° for 1 hour. Uncover the last 15 minutes to brown.
Mix together everything except potatoes. Add potatoes slowly. Mix well. Place inside a 9 x 13-inch pan. Bake at 350° for 1 hour. Add crushed crackers last 15 minutes, if desired.
Bake pie crust. Spread with cream cheese, softened with milk to spreading consistency. Add a layer of fresh fruit. Sprinkle with sugar. Cook 1 cup fresh fruit, sugar, cornstarch and lemon juice until thick. Let cook and pour over fruit. Top with Cool Whip.
Combine cooked macaroni, mayonnaise and onion. Cover. Let stand overnight. When ready to serve, mix mustard, Worcestershire sauce and pickle juice. Pour over macaroni. Mix well. Add pickles, olives and peppers. Mix well.
Toss chicken and egg until all pieces are coated. Sprinkle 1/4 cup cornstarch over chicken. Toss until all pieces are coated. In medium skillet, melt shortening and add chicken pieces. Cook over medium heat until brown. Remove chicken and set aside. Add enough water to reserved pineapple syrup to measure 1 cup. Stir liquid, vinegar and sugar into skillet. Heat to boiling stirring constantly. Stir in green pepper and heat to boiling. Reduce heat, cover and simmer 2 minutes. Blend water and 2 tablespoons cornstarch. Stir into skillet, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Add pineapple, soy sauce, carrots and chicken. Heat through. Serve over rice.
Make hamburgers into small patties and fry. Place in 9 x 13-inch pan. Mix remaining ingredients and pour over hamburgers. Bake at 350° for approximately 30 minutes.
Heat the salad oil. Cook pork chops until browned on both sides. Remove chops to plate. In drippings (medium heat), cook the diced onion until tender, stirring occasionally. Add 1/4 cup apple juice, stirring to loosen brown bits from bottom of skillet. In a 13 x 9-inch baking dish, combine onion mixture, sauerkraut, sliced potatoes, apples, brown sugar and 1 1/2 cups apple juice. Tuck pork chops in sauerkraut mixture; sprinkle pork chops with salt and pepper. Cover baking dish with foil. Bake at 350° for 2 hours, or until meat and potatoes are fork-tender, occasionally basting meat and potatoes with liquid in baking dish.
Grate cheese. Let cheese and sausage get to room temperature. Mix well. At first it will seem too dry. Keep working it; the fat will begin to soften the dough. Roll dough into 1 inch or so and place on cookie sheet. Bake at 375° until brown.
Combine all ingredients in a small bowl. Stir until well blended. Store in a large spice shaker.
Heat oil in nonstick skillet. Saute onion until limp, about 3 to 4 minutes. Add garlic; cook 1 minute more.
In a deep 2-quart pan, combine first seven ingredients. Heat, uncovered, on Full power 1 1/2 minutes; stir occasionally. Add 1/2 cup nuts at a time to syrup mixture. Stir until well coated. With a slotted spoon lift out nuts; reserving the draining syrup. Place coated nuts in a shallow 1 1/2-quart heat-resistant non-metallic baking dish. Repeat procedure with remaining nuts. Heat all the coated nuts, uncovered on Full power 5 minutes or until syrup begins to harden slightly. Transfer nuts to greased wax paper to allow to cool and harden.
Butter a baking pan. Fill with sliced apples, water and cinnamon. Work together remaining ingredients until crumbly. Spread over apple mixture. Bake 30 minutes in oven at 375°. Serve warm with milk or plain.
Combine in saucepan, vanilla pudding and pie filling, strawberry	flavor	gelatin, water and lemon juice. Cook and stir over medium heat until mixture comes to a boil. Pour into bowl and chill until thickened. Blend in prepared Dream Whip topping. Stir in strawberries. Pour into cooled, baked 9-inch pie	shell.	Chill until set (1 to 2 hours). Garnish with additional whipped topping and strawberries.
Heat oven to 400°. Heat water and margarine to rolling boil. Stir in flour. Stir vigorously over low heat about 1 minute or until mixture forms a ball. Remove from heat.
Preheat oven to 400°. Grease bottoms only of 12 medium muffin cups or line with paper muffin cups. Blend pumpkin, milk and egg with fork in medium bowl. Stir in remaining ingredients just until moistened. Fill muffin cups about 2/3 full. Bake 15 minutes or until golden brown.
Dissolve gelatin in boiling water. Add ice cream by spoonfuls. Stir until melted and smooth. Blend in whipped topping and fruit. Chill, if necessary, mixture will mound. Spoon into crust. Chill about 3 hours, or freeze until firm. Yields 8 servings.
Preheat oven to 450°. Mix baking mix, milk and cheese. Drop by spoonful onto a greased cookie sheet. Bake 8 to 10 minutes or until golden. Melt butter and garlic. Brush over warm biscuits before removing. Serve warm.
Mix Equal and cinnamon, then add to applesauce and mix well. Place crust in 9-inch pie pan. Add the applesauce mix and dot with butter. Cover with the next crust and cut slits for air to escape; press around edges. Bake at 350° for 25 to 30 minutes or until golden brown. Sliced sugar-free apples can be used.
Place turkey or ham hocks in large saucepan; add water, pepper pod and garlic. Cover and bring to a boil. Reduce heat to low and simmer 30 minutes. Add collards, sugar, salt and pepper. Cook 30 to 40 minutes or until greens are done. Makes 8 to 10 servings.
Combine first 4 ingredients in blender. Blend until smooth and frothy. Garnish with lemon slices. Makes 3 cups.
Saute onion in oil. Brown meat in sauteed onion. Add spices, soup, tomatoes and rice. Cook 3 minutes. Pour into 9 x 13-inch casserole pan. Cut cheese diagonally and place on top. Arrange sliced olives on top of cheese. Bake at 350° until cheese melts and bubbles, about 30 to 40 minutes. Let stand 10 minutes before serving.
Use a large pot. Add together the oil and flour, stirring until you have a brown gravy. Add vegetables; cook until tender. Add tomato paste, water and seasonings. Cook slowly for 1 hour. Add shrimp to sauce; cook another 10 minutes. Serve on a bed of cooked rice.
In skillet, cook beef and onion. Drain fat. Stir in undrained tomatoes, undrained beans, uncooked rice, green pepper, chili powder, garlic salt, 1/2 cup water and 1/2 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes, stirring occasionally. Top with cheese. Cover and heat 3 minutes or until cheese melts. Sprinkle with corn chips around the edge. Sour cream is good with this. Serves 6.
Mix all ingredients well. Put in casserole dish and bake at 350° for 15 minutes.
Cut chicken into chunks; saute with onions in oil until brown. Add all remaining ingredients; stir well. Simmer 30 minutes, stirring occasionally. For thicker chili, omit chicken broth and add approximately 1 cup water.
Combine bread crumbs and milk with egg and salmon. Form into loaf and bake at 350° until browned. Bacon strips may be placed on top of loaf when loaf is put in oven. When done, place on platter and pour green peas around loaf and serve.
Wash beans and soak overnight. Place beans in large kettle and cover with water, add other ingredients and cook until tender. Serves 12. Half of recipe serves 6.
Cook carrots until tender; drain. Mix all ingredients, except carrots, and cook 5 to 10 minutes. Pour over carrots and let stand. Will keep 2 weeks in refrigerator.
Combine all ingredients and pour into a 9 x 16-inch baking pan. Bake in 350° oven for about 1 hour.
Mix first 4 ingredients together. Mix flour and buttermilk in alternately with ingredients. Add coconut, pecans and vanilla. Fold in egg whites. Pour into 2 greased and floured 8-inch round cake pans. Bake at 350° for 25 minutes.
Position knife blade in food processor bowl; add all ingredients. Top with cover; pulse 5 to 6 times until mixture is chunky. Cover and chill.
Mix sugar and cocoa together; gradually add vanilla, margarine, eggs and milk while whisking until mixed well. Pour into unbaked pie shell and bake at 325° for 45 minutes. Bottom crust will brown easier if baked on lower rack.
Cook potatoes and cube. Mix together the onion, pepper and mustard and cook 15 to 20 minutes. Drain the ham; save broth. Tear ham into chunks and add to potatoes and onion. Stir ham broth and cider vinegar into potatoes. Simmer for 10 more minutes. Remove from heat; let stand 10 minutes. Add sour cream.
Melt oleo. Combine sugar and eggs. Add oleo, pineapple and bread crumbs. Pour into a 10 x 10-inch baking dish; bake at 350° for 1 hour or until lightly browned on top.
Combine ingredients. Roll into balls about size of walnuts. Bake at 400° for 15 minutes; drain well on paper towel.
Sift together flour, spice, soda, salt and baking powder. Beat together sugar and oil until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Add dry ingredients alternately with water. Pour batter into 2 greased 9 x 5-inch loaf pans. Bake at 325° for 55 minutes, or until tests done. Cool for 10 minutes, then remove from pans.
Combine sugar and cinnamon. Set aside. In large skillet melt butter over low heat. Add Chex, heat and stir gently until all pieces are coated. Continue to heat and stir every 5 to 6 minutes. Sprinkle 1/2 the cinnamon sugar mixture evenly over Chex. Stir to bring unsugared pieces to top. Sprinkle with remaining cinnamon sugar. Heat and stir 1 minute longer. Spread on absorbent paper to cool.
Saute onions lightly in butter. In another skillet, brown 1/3 cup almonds in butter. Remove onions and put 1/4 stick butter and beans. Lightly brown. Add onions, almonds and salt and pepper to taste. Add dash of nutmeg.
Boil and debone chicken. Mix soup and chicken broth. Pour mixture into large pan and put chicken in with mixture. Stir well. Cut butter into thin pats and lay over chicken mixture. Mix together biscuit mix and milk and pour over top of chicken. Bake at 350° until crust is golden brown. Add salt and pepper.
Place sliced ham in a iron skillet with a small amount of grease, browning on both sides. Remove ham from skillet. Pour excess grease, leaving several tablespoons of grease and ham residue to the bottom of skillet. Pour in a cup of strong black coffee and stir over medium heat for 5 minutes. There you've got yourself red eye gravy. Serve with biscuits and grits.
Mix crumbs and margarine. Put in cupcake papers and press down with bottom of a glass. Beat cheese, egg, sugar and vanilla until smooth. Pour over crumbs in cupcake pans. Bake at 375° for 10 minutes. Cool completely. Garnish with pie filling.
Mix sugar with cornstarch. Add water and cook over medium heat until thick and clear. Remove from heat. Add jello and stir well. Cover bottom of baked pie shell with strawberries and pour mix over all.
Cook until thick the butter, flour and chicken broth. Add sour cream; do not boil. Roll the cheese and onion in softened tortillas. Place in greased pan. Top with sour cream and 1 can chopped green chillies. Bake 20 minutes at 350°.
Boil cauliflower and broccoli for 10 minutes. Mix vegetables together and place into a long casserole dish. Add soup and place Kraft singles on top. Bake at 300° for 1 hour.
Combine turkey, celery, onion, mushrooms, eggs and almonds, noodles or chips. Mix mayonnaise and soup together and fold into turkey mixture. Put in 2-quart casserole dish and cover with noodles. Bake at 350° for 30 minutes or until mixture bubbles.
Sift together first 6 ingredients and set aside. Combine next 4 ingredients in a large bowl. Mix well. Add 1 cup of the flour mixture. Combine Wesson oil and sugar; beat until light. Add eggs, 1 at a time. Beat until light and fluffy. Add dry ingredients alternately with 1 1/2 cups buttermilk. Beat until smooth. Add fruit-nut mixture. Pour into a greased tube pan. Bake at 300° for 2 hours. Decorate top of cake with candied fruit. Makes 1 tube cake.
Cream together in mixer the shortening and sugar. Add to creamed mixture and mix well the eggs. Add and beat well paste made from food coloring and cocoa, vanilla and salt. Add alternately to mixture the flour and buttermilk. Remove from mixer and add the vinegar and soda (which have been mixed together). Mix by hand; do not beat. Bake at 350° for 30 minutes. I use a 9-inch pan and split the layers for frosting.
Melt butter in 11 x 14-inch pan. Pour rice over melted butter. Mix 2 cans of soup and 2 cans of hot water; pour over rice. Place chicken pieces over rice. Bake at 325° for approximately 30 minutes.
Combine spinach and mushrooms in a salad bowl; set aside. Combine remaining ingredients in a small saucepan. Bring to a boil. Remove from heat and cool. Pour dressing over salad; toss. Serve immediately.
Cook the first 4 ingredients for 12 to 15 minutes; turn off the burner. Add soda and stir. Pour up quickly into a buttered pan. When cook, break into pieces.
Mix sugar and cornstarch together. Add egg yolks and a little milk. Add the rest of the milk, water and vanilla. Cook in a double boiler until thick. Add butter and coconut. Beat well. Use the rest of the coconut on the icing.
Cream the sugar, cream cheese and vanilla together. Mix Jell-O with 1 cup of boiling water, then set in the refrigerator until it begins to thicken. Mix with cream cheese mixture, then add lemon juice and mix again. Whip the Milnot until stiff peaks form, then fold into cream cheese and Jell-O mixture in a large bowl. Melt margarine; mix with graham cracker crumbs. Pat firmly 2/3 of this mixture on the bottom of a 9 x 13-inch cake pan. Pour the Jell-O mixture over this and even out, then sprinkle the remaining 1/3 of crumbs on top. Chill until ready to serve.
Line a 13 x 9 x 2-inch pan with wax paper. Into three separate medium microwave-safe bowls, place chocolate chips, peanut butter and vanilla chips. Pour 3/4 cup each of sweetened condensed milk in the chocolate and peanut butter chips. Pour the rest of the condensed milk onto the vanilla chips. Microwave each bowl separately. Spread chocolate layer into pan, then spread peanut butter mixture, then vanilla mixture. Cover; refrigerate until firm. Remove from pan; peel foil. Cut into squares. Makes about 8 dozen squares.
Microwave sugar, butter, syrup and salt on High for 4 minutes, stirring after each minute. Then micro for 2 more minutes. (Do not stir.) Add soda and stir well. Put cooked popcorn in brown paper bag and pour cooked syrup over it. Shake and micro for 90 seconds. Shake and micro for 60 seconds more. Spread out on pan and let cool.
Blend flour and crisco. Add remaining ingredients. Mix well. Drop by scoop on baking sheet.
Unroll chicken breast fillets; remove skin. In a 10-inch skillet, melt butter over low heat; add curry powder, onion and salt. Cook, stirring, for 1 minute. Stir in 1 tablespoon curry mixture into yogurt; set aside. Cook chicken fillets in curry mixture remaining in a skillet 2 minutes, turning once. Add water and fruit; heat to boiling, stirring. Reduce heat, cover and simmer 8 minutes or until chicken is fork-tender. Sprinkle rice into liquid around chicken; remove from heat. Cover and let stand 5 minutes. Serve with green beans. Serves 2.
Sift flour with baking powder, soda, salt, cinnamon and cocoa; set aside. In large bowl at high speed, beat eggs until very light and fluffy. Gradually beat in granulated sugar until very fluffy and light in color. Gradually beat in oil. With mixer at low speed, beat in flour mixture, alternately with buttermilk. Drain zucchini well; fold into flour mixture along with vanilla, nuts and raisins. Turn into greased and floured 10-inch Bundt cake pan. Bake at 350° for 55 to 60 minutes. Cool in pan on wire rack 10 minutes. Turn out; sprinkle with confectioners sugar.
Pour cherry pie filling into a graham cracker crust. Mix rest of ingredients together in bowl and spread on top of cherries.