HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle salt over ground vegetables. Mix last 5 ingredients. Let come to a boil. Add vegetable mixture. Let come to a boil. Simmer for 20 minutes. Put into hot sterile jars. Seal. Makes about 7 pints.
While pasta is cooking, get all other ingredients ready. Chicken should be hot when pasta is done. Drain pasta. Return to pot. Add all cut up ingredients and then add Dijon dressing until moist. Stir until hot.
Combine milk and egg yolks at slow speed. Slowly add juice, mixing until well blended. Pour into pie shell and refrigerate overnight. Top with whipped cream or meringue.
Mix the sugar, salt, margarine and milk; boil on medium-low heat for 6 minutes, stirring constantly. Combine German chocolate, chocolate chips and marshmallow cream with hot ingredients; mix with electric mixer. Stir in nuts. Pour into buttered pan. When cool, store in tin in cool place.
Put all ingredients in a saucepan. Let cook, stirring constantly until a ball forms. Take off heat. Knead until smooth. Store in an airtight container.
Mix shortening, egg, sugar and vanilla in a large bowl until smooth. In a separate bowl, mix flour, baking powder and salt and add to shortening mixture. Mix until smooth. Refrigerate at least 3 hours. Preheat oven to 375°. Roll cookie dough to 1/4-inch thickness. Cut out with cookie cutters. Bake on ungreased cookie sheets for 7 to 10 minutes.
Dissolve jello in boiling water; add cold water. Chill until very thick. Meanwhile, prepare instant pudding with milk as directed on package. Let stand until set, about 5 minutes.
Sift together dry ingredients. Cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour and mix all at once. Stir until dough follows fork around bowl. Turn out on lightly floured surface; knead gently with heal of hand, about 20 strokes. Roll dough to 3/4-inch thickness and cut with floured cutter. Place on ungreased pan 3/4-inches apart for crusty biscuits, close together for soft sided. Bake at 450° for 10 to 14 minutes.
Brown bacon and onion; add rest of ingredients and simmer for 2 minutes. Put beans in casserole and pour bacon mixture over. Do not stir. Bake at 350° for 20 minutes.
Beat eggs. Add sugar, oil and vanilla. Beat until thick. Add zucchini and pineapple. Combine dry ingredients. Add to egg mixture. Add raisins and nuts. Bake at 325° for 1 hour or until done.
Pour peas and juice into baking dish. Mix in a can of mushroom soup and garlic powder. Sprinkle top with paprika. Bake at 400° in oven until bubbly and heated through.
In a medium saucepan, combine carrots, lemon peel strip, honey and salt. Add enough cold water to cover carrots. Bring to a boil over medium-high heat, boiling until the liquid nearly evaporates, about 15 minutes. Reduce heat to medium, stir carrot mixture until coated with glaze. Remove pan from heat. Add lemon juice, tarragon (optional), nutmeg and pepper to pan; mix well. Place carrot mixture in serving dish, garnish with grated lemon peel and serve immediately.
Cook broccoli. Drain and chop. Mix soups with broccoli. Heat, then add sour cream and serve.
Place steaks in cold water overnight. The next day, pat dry and season with salt, pepper and paprika. In a skillet, quickly brown steaks with butter or oil. Remove meat from skillet and set aside. Saute onion and garlic until transparent and add remaining ingredients. Place meat in heavy roast pan and pour onion mixture over it. Cover and cook in a 350° oven for 2 hours or until meat is tender. Remove spice bag and bay leaves. Thicken liquid with flour and water. Serve.
Mix all ingredients, except corn flakes. Put into a cake pan. Cover with corn flakes. Bake at 350° for 30 to 40 minutes.
Cook broccoli; drain. In a baking pan, layer 1/2 broccoli, crackers, margarine and cheese. Repeat with another layer. Cover and bake in a 350° oven until the cheese is melted. Enjoy.
Mix cornstarch, 2 tablespoons sugar and water in saucepan. Cook gently until thickened; cool. Beat egg whites and salt until stiff. Add 6 tablespoons of sugar gradually, beating constantly. Add vanilla and mix well. Continue beating while adding cooled mixture. Beat until very stiff. Pile on pie and bake in preheated oven at 350° for 15 minutes.
Brown beef; drain and cool. Mix with beans, tomatoes, cheese, onion and lettuce. Make dressing from mayonnaise, pickle relish and catsup. Pour over all chips and arrange avocado on top.
Brown the ground meat. Add the beans and chili powder to taste. When cooked and about ready to serve, crunch in the Doritos. Serve over lettuce and tomato. Top with sour cream and grated Cheddar cheese.
Combine zwiback, 1 cup sugar, melted butter and cinnamon. Press mixture in bottom and on sides of greased 9-inch spring-form pan, reserving 3/4 cup for topping. Beat eggs with sugar until fluffy. Add salt and lemon juice and rind. Stir in cream, cream cheese and flour. Press until mixture is well blended. Pour over crust and sprinkle with reserved topping and nuts. Bake at 325° for 1 hour. Makes 12 servings.
Mix raisins and applesauce; set aside. Combine sugar, shortening and egg. Beat until fluffy. Stir in applesauce and raisins. Combine next 6 ingredients; mix well. Stir in nuts. Drop soft dough by spoonfuls on greased cookie sheet. Bake at 350° for 13 to 15 minutes.
Combine first 4 ingredients. Cook slowly until rice is tender. Beat egg or egg whites in water with whisk. Add vanilla to egg and water mixture. Add mixture to rice. If using whole egg, add some of the hot rice mixture to egg and water so as not to have the egg separate when added to rice. Cook for 2 more minutes. Pour into bowl and sprinkle with cinnamon. This will thicken more when refrigerated.
Boil potatoes after dicing up, also boil eggs. Fry your bacon. Mash all above ingredients together and you have Nancy's Potato Salad.
Grease a 9 x 12-inch baking dish. Layer all of the smoked sausage on bottom of dish. Add all the sliced potatoes. Add green pepper and onion, if desired. Set aside.
Mix all ingredients well and put in greased muffin tins. Sprinkle tops with poppy seed. Bake at 425° until browned.
Combine the first 4 ingredients. Dissolve 1 teaspoon baking soda with 1/4 cup hot water. Mix alternately with baking powder, flour, salt and vanilla and all the ingredients (mixed) except nuts and chocolate chips. Lastly, add the nuts (optional) and the chocolate chips. Chill overnight, if possible. Roll in greased palm of hand and drop onto greased cookie sheet. Bake in a 375° oven for 8 to 10 minutes. Yields 50 cookies.
Mix oil and sugar. Add eggs and flour. Mix well. Add pineapple, pecans, cinnamon and vanilla. Blend well. Pour in tube pan that has been greased and floured. Bake at 350° for 1 1/2 hours. Glaze.
Blend all ingredients in a bowl; mix well. Pour into graham cracker crust. Top with your favorite topping. Refrigerate for 2 hours before serving.
Mix butter and stuffing; place half in bottom of pan. Mix other ingredients; pour over stuffing mixture. Put other half of stuffing mixture on top. Bake at 350° for 30 minutes.
Brown the meats until crumbly (remove casing from Italian sausage). Add the salt, pepper and spaghetti sauce. Mix tomato sauce and tomato paste and combine thoroughly. Bring to a boil, reduce heat and simmer 30 minutes. Cook the macaroni according to the directions on the package; drain and combine with cooked sauce. Spread 1/2 the meat mixture over the bottom of 2 1/2-quart casserole. Top with 1/2 drained spinach. Dot evenly with 1/2 the sour cream mixed with grated sharp Cheddar cheese. Spread to make an even layer. Sprinkle with 1/2 Parmesan cheese. Repeat layers, ending with Parmesan cheese.
Preheat oven to 350°. Blend together cream cheese, sour cream, garlic powder, oregano and red pepper in small bowl. Spread cream cheese mixture in a pie plate. Spread pizza sauce over cream cheese layer. Top with green onion, green pepper, Mozzarella cheese and pepperoni. Bake in oven for 20 minutes. Serve warm on Melba toast or pieces of fresh bread.
Mix meat with beaten eggs, Worcestershire sauce, salt, garlic powder and pepper. Brown hamburg lightly in skillet with melted butter. Add Veg-All and juice along with tomato paste to meat. Heat, stirring.
Mix all ingredients, except chicken. Place chicken, skin side down, in baking dish. Pour half the sauce over them. Bake at 325° for 1 hour. Turn pieces and spread with the rest of the sauce. Bake 1/2 hour more or until tender.
Grease sheet pans. Mix dry ingredients. Add remaining ingredients, mixing until well blended. Spread batter in pans 1/2-inch deep. Bake 35 minutes at 350°. Cool and frost with fudge frosting.
Squeeze lemons; strain seeds and pulp for 1/2 cup juice. Cover and refrigerate. Place 4 cups water, sugar, salt and berries into a pan. Bring to a boil over medium heat. Stir to crush berries and dissolve sugar (about 2 minutes). Cool and refrigerate.
Mix sugar and cocoa. Mix eggs, butter, milk and vanilla. Add nuts and blend all together. Put in two unbaked pie shells. Cook at 350° for 40 minutes.
Put layers of each in order given in oblong cake pan and bake 30 to 40 minutes at 350°.
Brown and fry beef. Cook celery and onions. Mix all ingredients in Nesco roaster. You can also add macaroni elbow shells. Simmer 2 or 3 hours. Serves 40 to 50.
Preheat oven to 350 degrees. In oven baking dish arrange layers of potatoes, chicken and onions. Mix together soup and milk in small bowl. Pour over top of layers. Cover. Bake for 40 minutes or till potatoes are fork tender. Yield: 1 to 2 servings.
Mix all ingredients together. Stir well. Bake at 350° for 45 minutes to 1 hour.
Cut marshmallows and melt in top of double boiler. Stir sugar into boiling water, then add to marshmallows; stir well. Remove from heat. Cool. Add vanilla. Ready to serve.
Melt chocolate and butter in a pan. In a bowl, mix sugar and salt. Mix chocolate mixture with sugar. Add beer, milk and vanilla. Mix until smooth and creamy. Pour into a lightly buttered pan.
Place zucchini, onions and salt in a large bowl. Mix well and cover. Refrigerate overnight.
Heat oven to 250°. Blend butter and seasonings. Pour over rest of ingredients mixed in pan. Stir and salt lightly to taste. Bake 1 hour, stirring carefully every 15 minutes.
Melt the oleo. Add 1/4 cup sugar and the pretzels. Spread in 9 x 13-inch pan and bake at 350° for 10 minutes. Cool thoroughly. Mix the jello with the boiling water. Add strawberries until partially set. Mix the cream cheese with the Cool Whip and 1 cup sugar. Spread over the cooled pretzel crust. Top with jello mixture. Chill several hours.
Preheat oven to 400°. Spray a roasting pan 3 times to coat with vegetable oil. Place remaining ingredients in a bowl. Blend. Add potatoes and toss. Pour potatoes into roasting pan. Bake 45 minutes to an hour, until potatoes are tender.
Mix sour cream, chopped pecans, grated onion, lemon juice and salt. Peel 2 cucumbers and slice thin. Chill. Add dressing and toss lightly. Serve on greens. Serves 4.
Cook macaroni and drain. Add remaining ingredients. Heat in oven until bubbly hot.
Mix all ingredients except French fried onions. Let stand overnight or bake right away. Bake 1 hour at 325°. Last 10 minutes, top with French fried onions.
Preheat oven to 350°. Arrange graham crackers in single layer in ungreased jelly roll pan (15 1/2 x 10 1/2 x 1-inch). Heat brown sugar and butter to boiling. Boil and stir 1 minute; remove from heat. Stir in vanilla.
Heat oil in large casserole or Dutch oven. Add onions; saute over medium heat until softened or about 5 minutes. Add cabbage and salt. Cover and cook over low heat, stirring often, until cabbage is wilted or about 5 minutes. Add rice, cumin, garlic and turmeric; saute about 2 minutes. Stir in broth, more salt, if needed, and pepper. Bring to a boil. Cover and cook over low heat for 20 minutes. Serves 4 (main dish) or 6 to 8 (side dish).
Saute zucchini, mushrooms and onions in oil 10 minutes until tender but not mushy. Remove from heat. Toss lightly with 1/3 cup grated cheese. Add rest of ingredients and toss. Turn into casserole dish. Sprinkle with remaining cheese. Bake 35 to 45 minutes at 350°.
Sift flour and measure. Sift again with soda and salt. Cream shortening. Add sugar and eggs. Beat until light and fluffy. Add sour milk and flour. Add nuts, cherries, dates and candied fruit. Chill dough for several hours. Drop by teaspoonfuls, about 2-inches apart, on lightly greased baking sheet. Top each cookie with half a candied cherry. Bake in moderate oven at 375° for 8 to 10 minutes.
Mix real well and finish filling freezer up with milk. Add fruit if you want to peaches, strawberries, bananas, etc.
In a medium saucepan, combine first 5 ingredients and bring to a boil. Reduce heat, cover and simmer for 10 minutes or until vegetables are tender. Blend in potato by mashing it slightly against the side of pan with a fork.
Skin boned chicken breasts. Cut in 1 inch pieces; put aside. Combine and mix well: oil, soy sauce, sesame seed, lemon juice, ginger, wine, corn syrup and garlic powder. Mix with chicken and marinate 2 hours. Cut the pineapple, onions, green pepper and zucchini in 1 inch squares. Alternate on skewers and grill 6 inches from medium hot coals, turning and basting. Makes 6 servings.
It takes just 10 minutes to make these hot canapes that melt in your mouth. Keep a supply in your freezer. Excellent with soup or a salad for a luncheon.
Lightly grease oblong pan. Sprinkle nuts and coconut in pan. Mix cake mix according to directions on box. Pour over nuts and coconut. Mix well the powdered sugar, cream cheese, butter and vanilla. Spoon mixture over uncooked cake mix. Bake at 350° for 40 to 45 minutes.
Combine sugar, water and cornstarch in pan. Cook until very thick. Add Jell-O to hot mixture and stir well. Cool completely. Add strawberries to mixture. Stir. Pour into baked pie crust. Chill. Serve with ice cream or Cool Whip.
Cut together with pastry blender the shortening with the flour, with the salt added. Into a 1-cup measure, break the whole egg and beat. Add the vinegar, then mix. Finish filling cup with ice water. Pour this mixture over the flour-shortening mixture. Stir together; form into large ball.
In skillet, cook mushrooms, cucumbers and onion in butter for 5 to 6 minutes or just until tender, stirring occasionally. Remove from heat. In a bowl, stir flour into the sour cream. Gradually stir chicken broth and parsley into sour cream mixture. Pour over vegetables. Heat through over low heat, stirring constantly. Serve immediately. Serves 6.
Blend meat, rice, onion, parsley, mint, egg, tomato sauce, broth, butter, salt and pepper together. Mix well. Fresh grape leaves should be put in hot water for about 5 minutes to make them pliable. Canned leaves should be rinsed in water.
Boil potatoes and chicken in separate pans, then let stand to cool. Cut potatoes and chicken in pieces and place in mixing bowl. Add gravy and mix well. Place in casserole dish. Top with stuffing and melted butter. Place in oven at 375° and bake for 1 half hour.
Crush (or break apart) noodles slightly; place in colander. Pour boiling water over noodles to soften. Drain well. In a large mixing bowl, combine noodles, cabbage, onions and sesame seed.
In a 13 x 9-inch pan, coarsely chop apples (large bite size). Stir together remaining ingredients, except butter. Add butter to dry ingredients and use potato masher to mix well. Mixture will be coarse. Spoon over apples and microwave for 12 to 15 minutes until apples are tender or bake in preheated 350° oven for 30 to 35 minutes.
Prepare noodles according to package directions. In medium saucepan, combine chicken broth, onion flakes, celery flakes, salt, garlic, parsley flakes, Molly McButter and black pepper; simmer and cook over low heat for 3 to 4 minutes. Add cheese to broth and stir and simmer until cheese is melted. Pour over prepared and drained noodles and serve. Entire recipe makes 6 servings.
Rinse liver and drain on absorbent paper. Mix all ingredients to make sauce and let the liver stand in sauce for 30 minutes. Spoon livers with sauce into greased shallow baking pan. Bake at 375° for 25 minutes, turning livers once. Serve hot, inserting a pick into each liver or serve as an entree with hot rice and chopped green onions sprinkled on livers.
Cook first 4 ingredients as boiled custard. Add Jell-O. Stir until Jell-O is completely dissolved. Let cool and add pineapple and marshmallows. When mixture starts to jell, gently fold in the stiffly beaten egg whites and cream, whipped.
Cream sugar, oleo, cocoa and salt. Mix in eggs and milk. Mix thoroughly. Add flour, soda and mix well. Add vanilla. Add boiling water all at once. Bake at 350° for 35 to 40 minutes in a greased 13 x 9 x 2-inch pan. Do not be afraid to beat this cake.
Beat eggs until fluffy. Add sugar, oil and strawberries. In a separate bowl, combine flour, salt, soda and cinnamon; sift together. Add these dry ingredients to egg mixture; mix well. Stir in nuts. Pour into 2 loaf pans that have been greased and floured. Bake at 350° for 1 hour and 10 minutes.
Brown hamburger; drain fat. Add all ingredients to large, heavier pot and simmer until tastes blend together and cheese is melted, about 1/2 to 1 hour. Serve with taco chips. Enjoy.
Mix eggs, flour and sugar; add rest of ingredients. Pour into 2 (9-inch) pie pans. Bake at 350° until done. It makes its own crust.
Beat yolks and add dry ingredients. Slowly add milk and mix until smooth. Cook over low heat until thick. Add vanilla and butter. Pour into pie shell (baked).
Slice bananas in the bottom of pie crust. Mix together cream cheese, milk and pudding mix until well blended. Spoon evenly over bananas. Spoon drained pineapple over the pudding mixture. Spread Cool Whip on top. Refrigerate 2 to 3 hours. (Banana slices may be added on top, if desired.)
In a blender, combine all ingredients. Blend until smooth. Serve over ice, if desired. Store, tightly covered, in refrigerator up to one month. Stir before serving.
Beat shortening in a large bowl. Gradually add sugar, beating well. Add egg and molasses; mix thoroughly. Combine flour, soda, salt, ginger and cinnamon. Add mixture 1/4 at a time to creamed mixture, mixing well after each addition. Shape into 3/4-inch balls. Roll in sugar. Place on ungreased cookie sheets and bake at 350° for 8 minutes. Remove to wire racks to cool.
Heat Ragu sauce with garlic powder in microwave on High for 5 minutes. Mix Ricotta cheese, Parmesan cheese and egg together. Pour out 1 1/2 cups Ragu for top. Put half of sauce in a baking dish; then layer of uncooked noodles, then mixture of Ricotta cheese and then Mozzarella cheese. Repeat. Then put the 1 1/2 cups of sauce on top. Cover with Stretch-tite to keep in moisture. Microwave on High for 5 minutes; then 20 minutes on Medium-high.
While butter melts, mix sugar, pecans, flour and cocoa in large bowl. Add melted butter, vanilla and eggs to dry ingredients. Mix well with spoon. Pour into pan sprayed with Pam. Bake at 350° for 30 to 45 minutes. Cool. Cut into squares.
Combine first four ingredients and marinate pork for 15 minutes. Trim the sprouts. Slice the carrot into julienne strips about 1 1/2-inches long. Quarter and seed the peppers. Heat the vegetable oil. Drain the pork, reserving marinade, and saute over high heat for about 1 minute. When the meat is nearly cooked through, add the marinade and gently shake the pan to thoroughly coat the pieces. Remove the pork and set aside. Add vegetables and saute briefly. Remove from the heat when the vegetables are cooked, but still crisp. Arrange the pork and vegetables on individual serving dishes. Serves 4.
Cream the butter, sugar and brown sugar. Add flour, soda, eggs, vanilla and salt. Stir in Rice Krispies and oats. Drop small spoonfuls onto ungreased cookie sheet. Bake at 350° for 11 to 12 minutes.
In a large bowl, sift together the flour, sugar, cocoa and salt. Bring to a boil the butter, oil and Coke, then pour over the sifted ingredients. Add the buttermilk or sour milk, soda, eggs and vanilla. Beat batter until smooth, then fold in marshmallows. Turn into greased 9 x 13-inch pan. Spread marshmallows around with spatula. Bake at 350° for 45 to 50 minutes.
Place meat in large Dutch oven or heavy baking pan (with lid). Corning Ware works well. Combine beer, sugar and chili sauce and pour over meat. Bake, covered, at 325° for 2 to 4 hours, until meat is tender. Strain seeds out of liquid. Cool and refrigerate overnight.
Grind cranberries, oranges and apples. Dissolve Jell-O in 3 cups hot water and add sugar. Stir in cranberries, oranges and apples that have been ground together and chopped nuts. Pour into a large pan. Let set until firm and jelled good.
Cook rice as directed on package. Mix all ingredients and put in a casserole dish. Add cheese on top and bake at 350° until bubbly and hot through.
Combine ingredients in saucepan. Bring to simmering stage and simmer, about 15 minutes to blend flavors and thicken slightly.
Layer cooked chicken in casserole dish. Salt and pepper. Combine remaining ingredients. Add a little chicken broth if it seems too thick. Pour over chicken. Crumble corn flakes over top and drizzle 1 tablespoon butter on top. Bake at 325° for 30 minutes.
Cream butter and sugar. Add flour, a little at a time, and mix well. Roll into 2 rolls, thick enough to shape cookie. Leave in refrigerator overnight. Cut into 1/4-inch slices when dough is warm enough to slice. Place on lightly greased cookie sheets. Bake in 350° oven until slightly brown. Very good.
Cream butter and sugar until creamy. Add eggs, one at a time. Sift together flour, baking powder and salt. Gradually add flour mixture and milk. Mix until well blended. Add vanilla. Bake on 350° until toothpick inserted comes out clean, approximately 1 hour.
Combine ingredients in two 8-inch layer pans. Bake at 350° for 25 to 30 minutes.
Cream butter; add sugar and mix well. Stir in eggs; add alternately the milk and flour which has been sifted with baking powder and salt.
Cream butter and add sugar. Slowly add water and mix thoroughly. Add dry ingredients. Add eggs and raisins. Bake at 350° for 40 minutes.
In a large container, stir together all ingredients. Carefully pour into punch bowl. Lay orange slices on top of punch in bowl.
Mix jello, water and marshmallows well until marshmallows melt. Add cranberry and orange relish, crushed pineapple (drained), nuts and Cool Whip. This can be put into a mold or bowl. Chill until set.
Blend the soups, tomatoes and chicken broth. Butter casserole dish and begin layering with chips, turkey, onion, sauce and cheese. Repeat until all ingredients are used, ending with chips and cheese. Bake at 350° for 1 hour.
Melt 4 tablespoons butter in 3-quart casserole until foamy. Add onions. Stir until well coated. Add rice and salt. Cook in a 300° oven about 1 hour, stirring 2 to 3 times. Just before serving, add milk, cheese and parsley. Stir until cheese is melted and well mixed.
Cream together shortening, sugar and eggs. Sift flour, cocoa, salt, baking powder and soda. Mix together and add alternately with buttermilk. Drop by teaspoonfuls on cookie sheet. Bake at 375° for 10 to 12 minutes. Spread with filling.
Heat the potatoes and drain off the juice. Mix all ingredients with the heated potatoes and beat with a mixer. Pour into 2 unbaked pie shells. Sprinkle brown sugar and cinnamon on top and bake at 425° for 15 minutes. Reduce heat to 350° and bake for 25 to 35 minutes.
Mix yogurt and water together. Add ice cubes and serve chilled. For saltish drink, add salt. For sweetish drink, add sugar to taste.
In heavy saucepan, over low heat, melt candy coating, stirring frequently. Remove from heat; stir in nuts. Spread into thin layer on 2 aluminum foil-lined baking sheets. Chill 30 minutes or until firm. Break into chunks. Store covered at room temperature or in refrigerator.
In a small dish, crush the garlic; add the oregano, salt, lime juice, oil and onion. Allow to sit together as mixed for a few minutes. Serve as a gravy with chicken or pork.