HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large stock pot, add 2 quarts of water, soup bone or short rib, whole tomatoes, mixed vegetables (drained) and onion (cut up). Cover and cook over medium heat. Will be done when onion is soft. As fat floats on top of water, skim off and discard. Add noodles, if desired.
Melt chocolate in boiling water. Cool! Whip sour whipping cream. Add the cooled chocolate. Add eggs, vanilla and sugar. Mix in flour, soda and salt. Beat lightly. Bake at 325° for 40 minutes in 9 x 13-inch pan. Do not overcook! Put dollop of whipping cream on each piece. This is not low-fat, but so good!
In saucepan, melt butterscotch chips over low heat, stirring constantly, until smooth (3 to 5 minutes). Pour into large mixing bowl. Add all remaining cookie ingredients. Beat at low speed, scraping bowl often, until well mixed (1 to 2 minutes). Divide dough in half. Wrap in plastic wrap and refrigerate 1 hour. Heat oven to 375°. On lightly floured surface, roll out dough, half at a time, to 1/8 inch thick. Cut with 2 1/2 inch cookie cutters. Place 1 inch apart on cookie sheets. Bake 5 to 8 minutes or until lightly browned.
Preheat oven to 375°. In a 10-inch skillet, cook zucchini, onion and butter until tender and transparent. Stir in seasoning. In a large bowl, blend eggs and cheese. Stir in vegetable mixture. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan, 10-inch pie pan or 12 x 8-inch baking dish. Press over bottom and up sides to form a crust. Spread Dijon mustard over crust. Pour vegetable mixture into crust. Bake 18 to 20 minutes or until knife inserted near center comes out clean. (If crust becomes too brown, cover with foil during last 10 minutes of baking.) Let stand 10 minutes before serving. Cut into wedges to serve. Serve hot. Makes 6 servings.
Wash, salt and pepper chicken pieces. Roll in flour until well coated. Fry in deep cooking oil (no need to cook well done through) until golden brown. Place fried pieces in Dutch oven. Add soup and water to cover chicken. Simmer until tender. Serve over cooked rice.
Preheat oven to 450°. Cut potatoes in half lengthwise. Scoop out potato, leaving shells 1/4-inch thick. Reserve potato for mashed potatoes. Cut each half in half again and place on cookie sheet. Separate egg and brush potato skins with egg white. Bake 15 to 18 minutes or until crisp.
DAY 1: Wash cucumbers good. Pack into a large jar. Boil water and salt. Pour over cucumbers. Let set for 24 hours. Drain off.
Mix sugar, flour and salt. Add beaten eggs; mix with rhubarb and pour into large unbaked pie crust. Dot with butter and cover with dough strips. Bake for 15 minutes at 450°; reduce heat to 375° and bake 15 to 20 minutes longer until rhubarb is tender.
Thaw phyllo dough according to package directions. Combine nuts, chopped chocolate, 3/4 cup sugar and cinnamon; set aside. Brush bottom of 15 x 11 x 2-inch pan with melted butter. Layer 8 sheets of dough and brush each with melted butter. Sprinkle with 2 cups nut mixture. Top with 4 more sheets dough; brush each with butter. Sprinkle with 2 more cups nut mixture and top with 4 more sheets dough brushed with butter. Top with remaining nut mixture and remaining phyllo sheets, brushing each with butter. Drizzle remaining butter over top. Score, but don't cut through dough, making diamond shapes. Bake at 325° for 1 hour. Finish cutting through all layers.
In a saucepan, combine first 4 ingredients. Beat eggs and egg yolks slightly and stir into lemon mixture. Cook-stir over low heat until mixture boils. Remove from heat. Chill.
Heat oven to 350°. Cut sausage links into slices. On a sheet of waxed paper, toss cheese with flour. In a large bowl, combine eggs and cream. Stir in sausage, cheese and broccoli. Pour into pie shell. Bake 1 hour or until it tests done. Let stand 15 minutes. Cut into wedges and serve.
Mix tomato soup with vinegar and oil. Add other ingredients. Pinch of garlic powder may be added if desired. Mix with electric mixer or blender. Makes 1 quart of dressing. Very popular dressing at picnics or parties.
Drain fruit. Add enough water to juice to make 3 cups liquid. Add tapioca and boil until thick. Place fruit in 9 x 13-inch pan (glass). Pour thickened tapioca over fruit. Let set in refrigerator to cool for 6 hours.
Scramble eggs in skillet with chopped green chili peppers, diced jalapeno peppers (to taste) and onion. Sprinkle with grated cheese.
Mix sugar, coconut and pecans. Pour enough milk to make a stiff mixture. Shape into balls. Melt chips in double boiler with paraffin. Dip balls into chocolate.
Combine apricots, bread cubes, nuts, parsley, salt and orange rind in large bowl. Sprinkle butter and water over mixture. Toss with fork until blended. Pack lightly into prepared pocket of chicken. Makes about 5 cups.
Preheat oven to 350°. Combine the first 6 ingredients in a bowl, mixing gently but thoroughly. Place in a lightly oiled 8 1/2 x 4-inch loaf pan. Top with bacon. Bake at 350° for 1 hour. Serves 6.
Saute' onion in butter. Put this in large pot. Put chopped up potatoes, mushroom soup and salt and pepper into pot. Cook until potatoes are soft. Mash potatoes. Add Velveeta cheese and cook on simmer. Serve with cornbread.
Fry hamburger with onion and pepper. Drain the darn oil off after it's cooked. Meanwhile, clean and slice mushrooms. Boil in salted water. Drain mushrooms, leaving 1/3 cup water. Put in hamburger mixture, plus tomato paste and sauce. Then add seasonings. Let simmer awhile while you boil your spaghetti.
In a non-stick skillet, combine the marmalade, brown sugar, margarine, and water. Add lemon juice, if desired. Cook over medium-low heat until sugar dissolves. Place patties in skillet and cook until glaze thickens and sweet potato patties are soft. Less than 1/2 gram of fat per pattie.
Put butter, syrup and sugar in large microwave-safe bowl (preferably with handle, like an 8-cup measuring bowl). Microwave on High 10 to 11 minutes. When candy forms, remove from microwave. Add vanilla; stir. Pour over salted popcorn to which nuts have already been added. Mix well. Spread on wax paper. Cool; break up into large pieces.
Melt butter in medium saucepan. Saute onion, celery and green pepper until softened, but not browned, about 5 minutes. Stir in flour. Cook for a minute. Add salt, peppers and thyme. Slowly stir in milk, combining well with flour mixture. Add half and half. Stir and cook until thickened. Add ham and turkey. Heat thoroughly, but do not boil. Serve immediately or cover and keep warm until ready to serve.
Brown sausage. Drain. Lightly brown potatoes in sausage oil. Press crescent rolls into a pizza pan with points to the center. Cover bottom and up sides to form a crust. Sprinkle with sausage and potatoes. Top with Cheddar cheese. Beat eggs, milk, salt and pepper in a bowl. Pour over top. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes.
Cut ribs in serving pieces. Combine all other ingredients and pour over ribs. Cover tightly and bake at 350° for 1 1/2 hours.
Mix together flour and Crisco until texture of meal. Blend remaining ingredients and pour over flour and Crisco mixture. Blend until well mixed. Separate dough into 8 to 10 balls. Put into Ziploc bags and freeze. When ready to use, remove from freezer and thaw in microwave for about 30 to 45 seconds and roll out. This makes 8 to 10 pie crusts.
Heat oven to 450°. Brush bottom of 13 x 9 x 2-inch pan with about 1 tablespoon of the melted margarine. Beat egg and water with fork in shallow dish. Mix flour and salt in another shallow dish. Dip about 1/4 of the vegetables into egg mixture. Remove 1 vegetable piece at a time with slotted spoon. Roll in flour mixture to coat and place in prepared pan. Repeat with remaining vegetables. Pour remaining margarine carefully over each vegetable piece and into pan. Bake, uncovered, turning once, until vegetables are crisp-tender and golden brown, 10 to 12 minutes. Drain. Sprinkle with Parmesan, if desired.
Roll pastry to fit 12-inch pizza pan. Combine sugar, flour and cinnamon in bowl. Add apples and toss. Arrange apples in a single layer in a circle pattern to cover pastry. Combine flour, brown sugar, oats, cinnamon and margarine. Sprinkle over apples. Bake at 350° for 35 to 40 minutes. Remove from oven, drizzle top with caramel topping. Serve warm with ice cream, if desired.
Mix all ingredients and place in a greased, floured tube pan. Bake at 350° for about 50 minutes or until done.
Put cream cheese in a bowl and slowly add 1/2 cup of milk. Add vanilla pudding and remaining 1 1/2 cups milk; beat slowly 1 minute. Fold in fruit and marshmallows.
Put potatoes in 9 x 13-inch pan; let thaw. Stir in onion, salt and pepper and 1/2 of melted oleo into potatoes. Mix soup, sour cream and cheese together. Pour over potatoes. Mix the corn flakes with remaining oleo. Pour over potatoes. Bake at 350° until done (1 1/2 hours).
Melt tidbits with milk over very low heat or in a double boiler. Stir until all melted and remove from heat. Add nuts and vanilla. Spoon mixture onto wax paper and chill until firm.
Cut pork in 1 to 1 1/2-inch cubes. Rub with salt and pepper and oregano. Broil on skewers over charcoal for 15 minutes or until brown. Baste with mixture of lemons, oil, salt and pepper, mixed well. Baste often until done. Serve hot with steamed rice.
In 5-quart Dutch oven, brown ground beef, onions, green pepper and garlic. Add remaining ingredients; heat to boil. Reduce heat to low; cover and simmer 1 hour, stirring occasionally.
Brown meat with taco seasoning. Drain and cool. In a large container, combine all the chopped vegetables. Add meat, beans, chips and grated cheese; toss.
In a bowl, combine the first 4 ingredients. Cool to 110° to 115°. In a mixing bowl, dissolve yeast in warm water. Sprinkle with sugar. Add oat mixture, brown sugar, molasses and 3 cups flour; mix well. Add enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half. Shape into loaves. Place in 2 greased 9 x 5 x 3-inch loaf pans. Cover and let rise until doubled, about 30 to 45 minutes. Bake at 375° for 30 to 35 minutes or until golden brown. Remove from pans. Cool on wire racks. Brush with melted butter.
Beat eggs. Add sugar, oil and vanilla; mix well. Add soda, flour, spices and salt; mix well. Bake in a 13 x 9-inch pan at 350° for 50 to 60 minutes. (You can use a Bundt pan or tube pan and bake about 10 to 15 minutes longer.)
Heat oven to 375°. Brown meat and onion; drain. Stir in barbecue sauce and set aside.
Beat eggs. Add milk and all other ingredients. Pour into unbaked 10-inch pie shell. Bake at 450° for 10 minutes. Reduce to 350° until mixture is set, about 60 minutes.
Mix first 3 ingredients and roll out oblong. Spread grated apples and apple spice on top. Roll up and cut into slices.
Pour boiling water over tea and cloves. Let stand 10 minutes. Strain and add sugar, lemon and orange juices. Heat piping hot.
Generously grease cookie sheets. Sift together the flour and baking powder; set aside. Put the eggs into a liquid measuring cup; add enough water to make 1/2 cup liquid. Put into mixing bowl with eggs, the sugar and anise flavoring or seed. Beat until very thick and piled softly. Fold in dry ingredients. Drop by teaspoonfuls onto cookie sheets, about 2 inches apart. Set aside in cool place, uncovered, 8 to 10 hours or overnight. Do not disturb. Bake at 350° for 8 minutes.
In small bowl with mixer at high speed, beat egg whites and cream of tartar until mixture holds stiff peaks when beater is raised. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until mixture holds very stiff peaks when beater is raised. Lightly fold in peanut butter just until mixed. Drop by teaspoonfuls onto greased cookie sheet. Bake in 300° oven for 25 minutes or until lightly browned. Remove from cookie sheet immediately. Makes about 3 dozen cookies.
Mix all ingredients in saucepan. Cook on medium heat until mixture boils and thickens. Pour into baked pie shell. Top with meringue.
Brown beef on all sides in small amount of oil. Salt and pepper afterwards. Place in large heavy pan. Add 1 can tomato soup and 1 can water, then add large can of tomatoes, onions (cut up in large pieces), celery (cut up) and carrots (cut up). Sprinkle with oregano. Put top on pan and cook slowly for 3 1/2 hours, then take meat and vegetables out of pan. Make gravy mixture of 4 tablespoons flour mixed with 1 cup of water. Add this to remaining liquid in pan and you'll have a delicious gravy.
Mix all ingredients together except English muffins. Spread on split English muffins. Freeze; cut each muffin into 8 pieces. Broil for about 5 to 7 minutes, until golden brown.
Mix rice together with sour cream, chili peppers, salt and pepper. Grate cheese and sprinkle over top of rice mixture. Bake at 350° for 30 to 45 minutes. Serve hot.
Grease 2-quart casserole. Mix all ingredients and place in casserole. Bake in pan of water at 300° for 1 1/2 hours.
Melt butter in skillet. Mix 2 tablespoons with corn flakes; set aside. Add flour, pepper and onion to remaining butter in skillet. Gradually add sour cream; simmer until thickened. Place beans in greased 1 1/2-quart casserole. Add sour cream mixture and stir to coat beans. Sprinkle with cheese and top with crushed corn flakes. Bake, uncovered, at 400° for 20 minutes.
Place all ingredients into blender and blend until smooth and creamy. Can be used as a cheese spread just as it is or place in freezer and freeze, then can slice it as sliced cheese.
Heat sugar, 2 vinegars, oil and black pepper, then set aside to cool. Cook frozen vegetables according to package directions and let cool. Add onion, pepper and cucumber. Add vinegar mixture. Let set several hours or overnight before serving.
Preheat oven to 350°. Saute onion in olive oil. Make stuffing according to package directions. Combine all ingredients. Stuff shells. Sprinkle with bread crumbs. Bake 15 to 20 minutes.
In skillet, cook the first 3 ingredients in margarine until tender. Remove vegetables from skillet. Cook livers in same skillet 5 minutes. Remove and chop. Combine livers, celery mixture, rice, tomatoes, 3/4 teaspoon salt, sage and 1/8 teaspoon pepper. Loosely stuff body and neck cavities of chickens. Truss. Place birds, breast up, on rack in shallow roasting pan. Rub skin generously with oil. Roast, uncovered, at 375° for 1 1/2 to 2 hours. Brush occasionally with pan drippings. Makes 8 servings.
Place bean mix in Dutch oven and cover with water to 2 inches over beans. Let soak overnight. Drain beans. Add 2 quarts water, ham, onion and salt. Cover and bring to a boil. Reduce heat and simmer until beans are tender (about 1 1/2 hours). Add both cans of tomatoes and simmer another 1/2 hour. Makes 8 cups. Can also be cooked in a crock-pot.
Prepare Stove Top stuffing per package directions. Place chicken in a 9 x 13-inch pan. Cover each breast with a slice of Swiss cheese. Mix cream of broccoli with the orange juice. Pour over cheese. Top with prepared Stove Top stuffing. Bake on middle rack at 350° for 50 to 60 minutes.
Drain spinach well. Combine spinach and rest of ingredients, mixing well. Put into refrigerator for about 30 minutes and shape into small balls. Put on lightly greased cookie sheet. Bake 15 to 20 minutes at 325°. Makes 11 dozen balls.
In a medium saucepan, combine vinegar, sugar, water, cinnamon, salt and cloves. Bring to a boil, stirring occasionally. Add the beets. Return to boiling; reduce heat. Cover and simmer 5 minutes. Cool, then chill in liquid 8 hours or overnight. Drain before serving. Makes 2 cups.
Put dry cake and pie mix in a large mixing bowl. Add oil. Add eggs one at a time. Add 7-Up; mix well. Pour into a greased cake pan and bake according to cake mix directions. Makes 3 layers.
Mix milk, egg, vanilla and 1 tablespoon of sugar. Dip both sides of bread in mixture. Place in hot skillet of melted butter or margarine. Brown on both sides. Serve with powdered sugar sprinkled on top.
In a bowl, combine all ingredients. Chill. Shape into faces, letters, etc., or cut out with cookie cutters. If mixture is too sticky, roll in additional powdered milk. Decorate with raisins or candy, if desired. Yields 2 1/2 cups.
Melt chocolate and 3 tablespoons butter in a small saucepan over very low heat, stirring constantly. Cool. Blend remaining butter with cheese until softened. Gradually add 1/2 cup sugar, beating well. Blend in 1 egg, 1 tablespoon flour and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs until thick and light in color. Gradually add 3/4 cup sugar, beating until thickened. Add baking powder, salt and 1/2 cup flour. Blend in cooled chocolate mixture, nuts, 1 teaspoon vanilla and almond. Spread about 1/2 of chocolate batter in greased 8 or 9-inch square pan. Add cheese mixture, spreading evenly. Top with tablespoons of remaining chocolate batter. Zigzag a spatula through batter to marble. Bake at 350° for 35 to 40 minutes. Cool. Cut into bars or squares. Makes 16 to 20.
Preheat oven to 350°. Spray a 9 x 5-inch loaf pan with nonstick cooking spray. Sift flour, sugar, ginger and salt into medium bowl; set aside.
Dissolve Jell-O in boiling water. Cool. Stir in rest of ingredients. Pour into a 9-inch pan or molds.
Put the potatoes in a medium saucepan; add 4 cups of water and 1 teaspoon of salt. Bring to a boil. Simmer, partially covered, until almost tender. Drain and pat dry.
Prepare Rice-A-Roni as directed on box. Add tuna and onion dip. Stir thoroughly. Add garnish, if desired.
Melt margarine; crush pretzels and add sugar. Mix and spread in a 9 x 12-inch baking dish. Bake in 350° oven for 15 minutes. Cool.
Have butcher cube pork as small as s/he will, but you'll still need to chop some more.
Cook rice according to package directions. In a large skillet, melt butter. Add onions, carrots and scallions. Saute until carrots are translucent. Set aside.
Brown ground meat with onion. Add Ranch Style beans and cream of chicken soup. Tear tortillas into small pieces. Put in bottom of baking dish. Layer tortilla pieces, meat mixture, Mozzarella cheese and Cheddar cheese until all is gone. Bake in 350° oven until the cheese melts.
Combine water, sugar and cranberries in 3-quart saucepan. Cook until cranberries burst open. Add marshmallows and stir until dissolved. Add Jell-O and stir until dissolved. Add fruit and pecans. Mold in 6-cup mold.
Heat oven to 375°. Prepare pastry. Stir together sugar, flour, nutmeg, cinnamon, salt and apples. Put in pastry-lined pie tin. Dot with oleo. Cover with top crust that has slits cut in, then seal and flute. Bake 40 to 50 minutes until crust is brown and juice bubbles up through the slits in the crust.
Cook broccoli according to package directions and drain. Combine all ingredients. Place in large, greased casserole dish. Sprinkle with remaining cheese. Spread 1 cup crushed Ritz crackers and butter evenly over top. Bake at 350° for 30 minutes or until browned and bubbly.
Press 3/4 cup finely chopped pecans into buttered 8-inch pie plate. Combine next 5 ingredients in a bowl; mix well. Melt chocolate chips in a double boiler, stirring constantly. Add to egg mixture; mix well. Pour into prepared pie dish. Sprinkle 1/2 cup coarsely chopped pecans over top of pie. Bake at 350° for 25 minutes. Serve with whipped cream.
Sift sugar and milk solids together. Add to peanut butter and syrup. Stir with spoon. Press into greased pan.
Grease 2 (9 x 5 x 3-inch) loaf pans; line with foil, allowing a 2-inch hangover and grease again. Sift flour, sugar, baking powder and salt into very large mixing bowl; add fruits and pecans until coated. Beat eggs and juice thoroughly; pour over fruit mixture. Toss until combined. Turn mixture into prepared loaf pans, passing frequently with metal spatula to pack tightly. Bake in 300° oven 1 3/4 hours or until toothpicks inserted in center come out clean. Allow cakes to cool in pan for 15 minutes. Then remove. Tear off foil. Brush with corn syrup while still warm. Cool thoroughly before serving or storing.
Put cherry pie mix in a pan. Spread dry cake mix over pie mix; then pour melted butter over cake mix. Bake in a 350° oven for 40 or 45 minutes or until golden brown.
Spread tortilla chips in a single layer on an ovenproof plate or baking sheet. Cut cheese in 3/4 x 3/4 x 1/4-inch pieces. Cut chili peppers. Bake in 400° oven for 5 minutes or until cheese melts. Serve hot.
Bake cake according to package directions in a 9 x 13-inch pan. Also make pudding according to directions and spread over the top of cake. Slice bananas and place on top of pudding in rows. Spread whipped topping over the bananas. Sprinkle with nuts and serve.
Chunk deer meat up. Put in cans. Add 1/2 tsp salt to a pint. Process in canner 15 pound pressure for 45 minutes.
Mix ingredients in order listed. Pour into greased and floured bundt cake pan. Bake at 350 degrees for 35-40 minutes. When cool, sprinkle with powdered sugar before serving.
Combine; pour into greased casserole. Sprinkle with 3/4 cup herb stuffing. Bake at 350° for 20 minutes.
Mix all ingredients together. Drop by small spoonfuls into hot oil. Fry until brown and are done in the center.
A candymaker in Indiana wanted to make a candy that would be a witness, so he made the Christmas candy cane. He incorporated several symbols for the birth, ministry and death of Jesus Christ.
Melt butter in a saucepan and add flour. Cook, stirring, until bubbly. Add mustard, salt, pepper and gradually add the milk. Stir constantly to avoid lumps.
Bake cake as directed in 2 layers. Mix cherries and nuts. Use trifle bowl and break cake in pieces (1 layer); pour cherry juice over cake. Spoon 1/2 pudding over cake, then 1 carton Cool Whip and 1/2 cherry-nut mixture. Repeat layer. Chill.
Saute first 4 ingredients in butter or margarine. Place all in oiled casserole dish. Bake 1/2 hour at 350°. I save about 1/2 cup noodles and sprinkle them over casserole because I like the crunchiness.
Mix first 5 ingredients and then add corn. Bake in 7 x 11 pan for 1 hour at 325°.
Peel, core and dice the apples. Add the applesauce and soda; set aside. Cream together the oleo and sugar; add to the apple mixture. Sift the flour, cinnamon, cloves and nutmeg together. Add to the apples with the nuts, dates and vanilla. Bake at 350° for 1 1/2 to 2 hours.
Beat eggs; add remaining ingredients. Pour in greased 9 x 13-inch pan. Bake at 400° for 15 minutes; 350° for 35 minutes.
Mix all ingredients together well. Bake in a 9 x 13-inch glass dish. Bake at 350° for 35 to 45 minutes.
Boil chicken with bay leaf until done. Pick off bone. Cook vegetables until tender. Cook potatoes separate. Drain both. Mix chicken, vegetables and soup.
In another saucepan, melt butter. Add flour, stirring constantly with wire whisk, over medium-high heat. Add 1 quart half and half and stir until mixture is thick and smooth. Add potato mixture. Place in crock-pot and add half and half, cup regular milk and simmer for at least 2 hours.
Brown and drain ground beef. Combine all ingredients. Simmer on low heat at least 1 hour to allow vegetables to cook. Makes a thick, meaty sauce to serve over any style of pasta you like.
Combine sugar and cocoa. Blend well. Add milk and salt. Mix well, using mixer. Cook over medium heat, stirring constantly, until mixture forms a solid ball in water. Add vanilla, butter, peanut butter and nuts. Remove from heat and beat with mixer until stiff. Pour into greased cookie sheet. Let cool and cut into squares.
Cream shortening. Add sugar and eggs one at a time beating after each addition. Add cake coloring and cocoa. Sift flour and salt together and add alternately with buttermilk. Fold in soda and vinegar. Bake in 3 layers at 350° for 30 minutes.
Cream shortening and sugar together. Add eggs and beat well. Sift flour and baking powder together. Next, put in the other ingredients. Bake at 350° for 10 to 12 minutes. Cookies will be golden brown on the bottom and white on top. (These are the cookies our department used for our passport to adventure treat).