HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat your barbecue grill to a high temperature. Remove any stems from the tomatoes and rub olive oil over each tomato. Rub olive oil over the jalapenos. Place the tomatoes and jalapenos on the hot grill. Turn tomatoes and jalapenos after 10 minutes. When the pepper skins have turned mostly black, they can be removed from the grill. The tomatoes can be removed when their skins are partially black and begin to come off. Put tomatoes and peppers on a plate to cool. When cool, remove most of the skin from the tomatoes and place them into a food processor or blender. Pinch the stem end from each of the peppers and place them into the food processor or blender as well. Add the remaining ingredients and puree on high speed until the mixture has a smooth consistency. Place salsa into a covered container and chill for several hours or overnight while the flavors develop. Enjoy!
Stir sugar and salt into lemon and orange juice. Add milk, whipping cream and half and half. Freeze in ice cream freezer. Yield: 1 gallon.
Cook water and sugar together in saucepan stirring until sugar is dissolved. Boil 5 minutes; cool. Combine cider, orange and lemon juices in a pitcher. Add cooled syrup and serve over ice cubes.
Grease a 9 x 13-inch pan and arrange bread cubes along bottom. Sprinkle with shredded cheese. Mix egg substitute, eggs, milk, mustard, Worcestershire and pepper. Pour evenly over bread. Sprinkle with bacon or sausage chunks, onions, mushrooms and tomato. Cover and chill for 12 to 24 hours. Heat oven to 325° and bake for 1 hour or until set.
Mix together everything except powdered sugar and lemon juice. Bake in a 13 x 9-inch pan at 350° for 25 to 30 minutes. Mix sugar and lemon juice. Poke holes in cake while still warm and pour sugar/lemon mixture in holes and on top of cake.
Pour boiling water over zucchini and bring quickly to a boil. Boil 5 minutes. Drain. Mix all ingredients together and put in	greased casserole; bake at 350° for 40 minutes. Cover last 15 minutes.
Render bacon in 4 quart saucepan until crisp; remove with slotted spoon, leave 3 to 4 tablespoons fat. Add oil, onion and garlic; saute	until soft. Add tomatoes, juice, broth, chickpeas and rosemary. Simmer 15 to 20 minutes or so; add tomato sauce, black and red pepper to taste and parsley and simmer 5 to 10 minutes more. Bring to boil; add pasta. When pasta is very firm,	shut off heat.	(You may need to add a little water.) Let stand	a minute or two covered. Serve with grated cheese.
Beat together the cream cheese, 1/3 cup sugar, 1 egg and 1 teaspoon of vanilla in a small bowl and set aside.
Brown meat and onion in skillet. Stir in salsa, chili powder and salt. Mash in beans; heat thoroughly. Garnish with cheese.
Mix by creaming the butter and sugar and adding eggs, one at a time. Stir in dry ingredients alternately with liquid (about 3 additions each). Never overbeat. Hand stirring is better in this last step. Bake in 3 round pans at 375° for about 20 minutes, only until firm. Cool on rack and put together with filling.
Melt butter in heavy skillet. Stir in flour, brown sugar and pecans. Cook over medium heat, stirring constantly, until crumbs are toasted and golden brown. Let stand until cool. Reserve 2 tablespoons of crumbs. Press remaining crumbs into a 9-inch pie plate. Combine lemon juice and condensed milk in a large bowl; mix well. Fold in whipped cream; spoon into prepared crust. Sprinkle with reserved crumbs. Chill until serving time. Makes 6 servings.
In a 2-quart saucepan, stir evaporated milk and chocolate pieces over low heat until chocolate melts. Remove from heat. Add brandy and powdered sugar. Mix well. Gradually stir in nuts and crumbs. Let stand 30 minutes. Shape into 2-inch logs. Roll in either finely cut nuts or powdered sugar. Cut in 1/2-inch pieces. Makes about 4 dozen.
Brown flour in oil and add onions, celery and green pepper. Cook until tender. Stir in ground meat and seasoning. Continue cooking until meat loses red coloring. Blend in broth. Cover and simmer 25 minutes. Stir in rice and onion tops. Cook 5 minutes longer. Serves 6.
In small saucepan, melt butter. Add onion; cook until onion is transparent. Add next 7 ingredients, stirring well. Slowly pour in water, stirring until mixture boils. Remove from heat. Brush chicken with sauce. Grill, skin side up, about 8 inches from heat. Cook about 1 hour (until fork-tender), turning and basting every 10 to 15 minutes. Makes 6 servings.
Note: Need one plastic or glass flowerpot (8-inch) and plastic flower to decorate to match season.
Cream together until fluffy the eggs. Add the sugar, pumpkin and lemon juice. Mix well, then fold in the flour, baking powder and cinnamon. Mix well. Pour into greased jelly roll pan (grease pan, then cover with wax paper and grease again). Sprinkle with chopped nuts (optional). Bake at 375° for 15 minutes. Loosen edges and put onto powdered sugar towel while warm. Take waxed paper off and sprinkle generously with powdered sugar. Turn over and sprinkle other side with powdered sugar. Roll in towel from underside. Let cool.
Brown meat and onion. Add onion, soups and sauce. Layer large casserole with tortillas and meat mixture to make two layers. Cover with grated cheese. Bake at 350° until tortillas are soft.
Saute mushrooms and green pepper in butter about 5 minutes. Blend in flour, salt and pepper over low heat. Remove from heat. Stir in broth, cream and mushroom liquid. Stir constantly until thickened and comes to a boil. Boil 1 minute. Stir in chicken and chopped pimentos. Serve over pastry puff shells (these can be bought frozen). This dish can be frozen!
Mix all but butter and vanilla. Stir until sugar is dissolved. Cook to 225° or until soft-ball stage. Cool, then add butter and vanilla. Beat until it begins to get firm. Pour on buttered platter.
Cream sugar and shortening. Add eggs; mix well. Add milk and vanilla. Sift dry ingredients together twice and add to mixture. Bake in tube pan for 1 hour and 15 minutes at 350°.
Beat egg, add brown sugar and beat until fluffy. Stir in honey and molasses. Sift together dry ingredients and add to first mixture; mix well. Stir in fruits, peel and nuts. Chill several hours or overnight. On lightly floured surface, roll to 1/4-inch thickness. Cut in rectangles, 3 1/2 x 1/2-inch. Place on greased cookie sheet. Bake in moderate oven (350°) about 12 minutes. Cool slightly before removing from pan. Makes about 2 dozen.
Mix together. Cook 25 minutes at 325° in a greased 9 x 13-inch pan.
Preheat oven to 350°. Place 1/2 of potatoes in a 1 to 1 1/2-quart baking dish that has been sprayed with nonstick spray. Top with 1/2 of the Cheddar cheese, then remaining potatoes and remaining Cheddar cheese. In a blender, combine the remaining ingredients. Blend until smooth. Pour mixture evenly over potatoes. Bake, uncovered, for 30 minutes or until light brown. Serves 6.
Boil soup and water. Beat eggs and water in small bowl with soy sauce. Pour eggs into hot soup and stir while you count to 10.
Season quail with salt; dredge with flour. Brown in small amount of fat. Remove; place in casserole. Combine sherry, Worcestershire sauce and lemon juice. Pour over quail. Cover; bake at 350° for 1 hour.
Mix the first 6 ingredients; add milk. Fold in beaten egg whites. Pour into unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350°. Bake until firm. Sprinkle top with nutmeg sugar if desired.
Cut off stem end of Brussels sprouts. Soak in cold water 15 minutes, drain. Place in medium saucepan with 3 cups water and the salt; bring to boiling. Lower heat and simmer, uncovered, 10 minutes or until tender. Drain. Meanwhile, quarter shelled and peeled hazelnuts. Saute in hot butter in saucepan 5 minutes. Toss with drained Brussels sprouts. Serves 6.
Sift into bowl flour, sugar, soda and cinnamon. Add egg, butter and apples.
Cook raisins and water 20 minutes. Should have 1 cup liquid left. Let cool. Cream butter, sugar and egg. Sift dry ingredients together and add alternately with raisins, liquid and 1/2 cup walnut meats.
In a bowl, combine 1/3 cup soup with ground round, crumbs, egg, salt and pepper. Shape into 6 oval patties. In frypan, brown patties. Drain off fat. Remove patties.
Mix the ingredients together, form in small balls. Place on cookie sheet, crisscross with a fork. Bake 10 to 12 minutes at 350°. Do not overbake.
Heat oven to 400°. Line 12 medium cups. Combine flour, oats, sugar, baking powder and cinnamon; mix well. Add combined milk, margarine, syrup and egg whites. Mix just until moistened. Gently stir in apples. Fill muffin cups almost full. Top each with pecan halves, if desired. Bake 20 to 25 minutes or until done. Glaze if you wish. Makes 1 to 1 1/2 dozen.
Cook sugar, water and cornstarch until thick. Stir in jello until well blended. Mix in strawberries. Pour into graham cracker pie shell and refrigerate. Keep refrigerated.
Melt margarine in large heavy pot over low heat. Stir in marshmallows and stir over low heat until melted. Remove from heat. Stir in Rice Krispies cereal until well coated. Pour onto buttered 11 x 15-inch baking sheet pan. Spread evenly with buttered hands. Makes 35 treats or more if cut smaller.
Mix sugar, flour and egg, then add lemon juice and lemon peel, salt, raisins and water. Cook over hot water for 15 minutes, stirring occasionally. Cool. Pour in lined 9-inch pie pan. Bake at 450° for 10 minutes. Reduce heat to 350° for 25 to 30 minutes or until brown. Makes 1 (9-inch) pie.
Combine sugar, milk and margarine in a large saucepan. Stirring constantly, bring to a boil (boil on low heat for 10 minutes). Remove from heat. Add remaining ingredients. Beat by hand until it thickens slightly. Pour into a greased 12 x 12-inch flat pan or cookie sheet. Cool and cut into squares.
Drain oranges, reserving 1/2 cup liquid. Set oranges aside. Combine 1/2 cup liquid and gelatin in a small, nonaluminum saucepan; let stand 1 minute. Place over medium heat; cook 2 minutes or until gelatin dissolves, stirring constantly. Remove from heat; stir in 1/2 teaspoon lemon juice and poppy seed. Pour into a glass or stainless steel bowl. Cover; chill 3 hours. Combine oranges, remaining 1/2 teaspoon lemon juice, spinach and next 3 ingredients in a bowl; toss gently. Arrange spinach mixture on 6 individual salad plates. Drizzle dressing evenly over salads and sprinkle with sunflower kernels. Yields 6 servings, about 84 calories per serving.
Mix dry ingredients together. Beat egg, milk and oil together. Add dry ingredients and beat until batter is smooth. Cover and set aside while preparing onions. Cut onions into 1/4-inch slices and separate. Dip a few at a time into batter, then deep fry at 375°. Turn only once. Drain on paper towels.
Combine all ingredients, stirring well. Store in refrigerator until ready to serve. Delicious spread on crackers.
In large bowl, combine pineapple chunks, peaches, orange sections, bananas and apples; set aside.
Brown meat; drain and add sauce. Place noodles in bottom of large pan. Layer the meat and cheeses. Place under broiler until melted.
Use step stool to place son on to help. Help son mash bananas (and not make a mess for Mom). Add cinnamon, allspice, cloves, ginger, nutmeg, sugar, Bisquick, milk, eggs and oil. Add vanilla. Let son stir to remove Bisquick lumps. Let son taste test. Pour batter into 3-inch diameter pancakes on griddle. Heat griddle and cook pancakes on medium low. Flip pancakes when full of bubbles. Give to son with syrup. (So moist you will not need butter.) Can substitute low-fat Bisquick one for one. Serves 4 to 8 people.
Sift dry ingredients together. Add milk, egg and shortening, stirring only enough to moisten. Fill greased muffin pans 2/3's full. Bake at 400° for about 20 minutes. Makes 12 medium-sized muffins.
Cook together the first 5 ingredients for 6 minutes (let it boil), stirring constantly. Add the peanut butter and marshmallow cream. Mix thoroughly. Pour into greased pan. Cool. Cut into squares.
Heat oven to 350°; grease 9 x 9-inch baking dish. Beat together brown sugar, butter and cream cheese in large bowl until fluffy. Beat in egg and vanilla. Beat in flour, baking powder and salt until well blended. Stir in carrots, zucchini and raisins; spoon into pan. Bake 30 minutes; cool for 10 minutes. Invert cake and cool completely. Frost, cut into squares.
Mix shortening, sugar, eggs and flavoring. Blend in flour; cover. Chill at least 1 hour.
Preheat oven to 325°. Grease and flour two (9 x 5-inch) loaf pans. Toss blueberries with 2 tablespoons flour; set aside.
Layer into bowl, shredded cabbage, pepper sliced paper thin, and onions sliced thin. Drain pimentos and put on top. Do not stir.
Mix all ingredients together. Set aside for about 45 minutes, then cook 45 minutes to an hour. Pack in hot jars; seal and process 10 minutes.
Crush 2 cups berries and blend with	sugar and cornstarch. Cook about 8 to 10 minutes, stirring frequently until thick, smooth and clear. Add lemon juice and cool mixture thoroughly. Sprinkle powdered sugar over bottom of baked pie shell. Place remaining berries	in pie shell and cover with cooled mixture. Refrigerate 4 hours or overnight before serving. Garnish with whipped cream or ice cream.
Beat egg whites with 1/2 cup sugar. Mix other ingredients and fold into beaten egg whites. Bake in three layers at 350°.
Slice tomatoes and onions. Sprinkle with salt. Let stand overnight. Drain. Boil sugar and seasoning with vinegar 5 minutes. Cool slightly; add tomatoes and onions and simmer for 20 minutes. Pack into hot jars. Seal at once.
Generously grease 24 small muffin cups. Mix Bisquick and margarine. Add boiling water. Stir vigorously forming soft dough. Press rounded teaspoonful on bottom and sides of muffin cups. Divide bacon in cups. Beat half and half and egg. Stir in onions and seasonings. Spoon 1 1/2 teaspoons in each cup. Sprinkle cheese over top. Bake at 375° until golden brown, about 20 minutes. Makes 24 appetizers.
Melt chips, butter and peanut butter together (do not boil) and cool until one marshmallow does not melt. Fold marshmallows, coconut and walnuts into pot and mix. Press into a 9 x 13-inch pan. Let set. Cut into small squares. Yummy!
In large bowl, mix with mixer peanut butter, sugar, corn syrup, butter, eggs and vanilla until smooth. Reduce speed; beat in flour, baking powder and salt until blended. Stir in 1 1/2 cups chocolate pieces. Spread evenly in ungreased 15 x 10 x 1-inch pan.
In a large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk. Beat until smooth. Gently fold in whipped topping. (I use Cool Whip.) Pour into pie shell. Freeze 4 to 6 hours. Thaw 10 minutes before serving. Serves 8.
Mix all but last 3 ingredients. Pour into greased 1 1/2-quart casserole. Then top with cheese. Mix crackers and margarine. Put on top of cheese. Bake at 400° for 15 to 20 minutes.
Snip ends of beans and cut into 1-inch slices. Cook in 1 cup boiling water in covered saucepan. Save 1/4 cup of liquid from cooking. Fry bacon until crisp; save 2 tablespoons bacon drippings. Drain and crumble bacon.
Cut butter into cake mix until crumbly. Mix in coconut and pat into ungreased 9 x 13-inch pan. Bake 10 minutes at 350°. Arrange pie filling over top. Mix sugar and cinnamon and sprinkle on apples. Blend sour cream and egg well and pour over apples. Bake 25 minutes at 350°. Do not overbake.
Fry bacon, onion and green pepper in heavy skillet until bacon is crisp and onion and pepper are brown. Add flour. Stir and add tomatoes, green beans and salt and pepper to taste. Place in a casserole dish and bake at 350° for 30 minutes.
Mix egg and 10xx sugar together. Add vanilla and cream cheese. In a saucepan over low heat, mix peanut butter and butter. Add to sugar mixture. You may add anything else you desire (ex. marshmallows, nuts, etc.). Press into a long buttered dish or pan. Chill and cut into squares.
Boil chicken and remove bones. Set cooked chicken aside. In skillet, cook onion, mushrooms, pepper, oleo and English peas until tender. Add salt, pepper and Ro-Tel. Cook spaghetti in chicken broth and drain. Melt cheese and add all ingredients together in baking dish. Bake at 350° for 15 or 20 minutes.
Preheat oven to 350°. Coarsely chop 8 ounces chocolate squares and set aside. Microwave the remaining 8 ounces chocolate squares on High for 1 to 2 minutes; stir until all is melted. Add sugar, butter, eggs and vanilla. Mix in the flour, baking powder and coarsely chopped chocolate squares and chopped nuts. Drop by 1/4 cupfuls onto an ungreased cookie sheet and bake 12 to 13 minutes or until cookies are puffed. Let cool 1 minute, then transfer to a wire rack to cool. Makes 1 1/2 dozen.
Put these ingredients in a tall clear bowl in order given. Cover with dressing (recipe to follow). Make sure dressing touches all sides of bowl. Sprinkle Parmesan cheese over top. Crumble bacon over top.
Combine all ingredients in a 2-quart saucepan. Bring to boiling; reduce heat and simmer for 10 minutes. Makes 3 1/2 cups sauce. Brush on meat or chicken at the end of grilling time.
Mix cream cheese, ham, lemon juice, onion and garlic. Refrigerate until firm; form a ball and roll in chopped pecans.
Wash potatoes well. Cover with water; boil until tender. Cool, peel and cut in 1/8-inch slices. Combine celery seed, mayonnaise, sour cream, horseradish and salt. Set aside. In another bowl, mix parsley and onions.
Cook broccoli. Beat soup and milk until smooth; pour over broccoli. Sprinkle with cheese. Mix Bisquick and butter until crumbly. Sprinkle over cheese. Bake until crumbs are light brown, about 20 minutes at 400°.
Place rhubarb in greased 8 x 12-inch baking dish and sprinkle with 1 cup sugar. Dot with margarine. Mix dry ingredients and mix in shortening, then stir in egg and milk. Pour over rhubarb and bake at 350° for 30 to40 minutes.
Combine sugar, suet, egg and milk. Sift flour, salt, baking powder, cinnamon, cloves and ginger, stirring gradually. Add bread crumbs, raisins and figs; mix well. Pour into buttered baking dish. Bake 25 to 30 minutes or until done.
Put all ingredients (except onion rings) into large baking dish and stir. Bake at 350° until all cheese melts, stirring every 10 to 15 minutes. Bake for 1/2 hour, then top with onion rings. Bake an additional 10 to 15 minutes.
Break egg into cup and add sugar; fill the cup with oil. Dissolve the yeast in lukewarm water. Combine with the egg, sugar and oil; mix thoroughly. Add the flour and milk alternately and make into a soft dough. Cover and place in the refrigerator until ready for use. Cut out and let rise for 1 hour before baking. Bake at 375°.
Beat egg yolks until thick and lemon colored. Add sugar slowly and beat until creamy. Fold in flour, mixing lightly. Add rest of ingredients. Pour to thickness of 1/3 in shallow low pan lined with wax paper. Bake 10 minutes in moderate oven. Unmold on damp cloth. Allow to stand 4 minutes. Peel off paper. Spread jelly on cake and wrap in wax paper. When ready, spread with powdered sugar. Any kind of jelly will do; currant, grape or plum are the favorites.
Combine flour, baking soda, baking powder and sugar. Stir to mix well. Add the banana, prune puree and vanilla. Stir until moist. Add walnuts. Spray loaf pan with nonstick cooking spray. Bake at 350° for 50 minutes.
Preparation time: 30 minutes. Marinating time: 6 to 8 hours. Cooking time: 16 to 20 minutes.
Make pudding as directed on box. Add gummi worms to pudding mix. Smash the cookies, then also add to pudding. Refrigerate for 45 minutes.
Combine all ingredients and cook for 20 minutes, stirring occasionally. Put in sterilized pint jars. Makes about 9 pints.
Melt butter and combine powdered sugar, milk, coconut and nuts. Melt chocolate chips in double boiler. Roll candy into small balls and place on waxed paper. Chill for 1 hour. Melt paraffin and add to melted chocolate chips. Leave chocolate mixture over double boiler so it will stay soft. Use fingers or toothpicks to dunk the candy into chocolate. Place on wax paper after dipped in the chocolate. Candy can be frozen.
Cream sugar and margarine. Add eggs. Mix and add syrup, flour, nuts and vanilla. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Cool well.
Butter oblong Pyrex dish or 2 square ones. Crumble 1/2 box of Ritz into Pyrex dish. Cut up 1/2 stick of margarine on top of crackers. Cut chicken into bite size pieces. Add 2 layers of chicken and water chestnuts.
Toss together potatoes, pepper, onion, pimento and eggs. Mix mayonnaise, mustard, horseradish, salt and pepper together. Add to potatoes. Mix well.
Fill pie tin half full of apples. Mix all dry ingredients together. Followed by melted oleo or butter, stirring well and putting on sliced apples. Bake at 350° for about 20-30 minutes or until light brown.
Preheat oven to 350°. Combine ingredients in buttered, 1 1/2-quart casserole dish. Bake for 1 hour.
Spray casserole dish with Pam cooking spray. Add cleaned chicken. Mix soup, milk, rice, mushrooms and seasonings. Pour over chicken. Cover and bake for 1 hour at 350°.
Cream softened butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Combine flour, soda and salt. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in the pecans and lemon rind. Pour batter into a greased and floured 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 15 to 20 minutes or until tested done. Cool in pan 10 minutes. Remove loaf from pan and cool. (Test after 1 hour baking, at times may be done.)
Sprinkle gelatine over pop in a saucepan. Add strawberries and simmer 10 minutes. Take pan from heat. Add Equal. Beat with mixer until smooth. Store in jars in refrigerator. Yields 2 cups.
Mix all ingredients until just pulling together. Form into a disc and chill 2 hours or overnight. Flour surface well and roll into a rectangle. Use a ruler and a pizza cutter to cut into squares while on cookie sheet. Prick each with a fork. Bake at 375° until light golden brown, approximately 15-20 minutes. Let cool slightly and re-cut with a pizza cutter.
Layer zucchini, onion, green peppers and cheese of choice in microwavable dish. May add cooked, drained meat. Layer if desired (hamburger, turkey, ham, sausage, etc.). Use 1 can soup to pour over top, but only dilute with 1/2 can milk. Use mushroom, celery soup, etc. Cover and microwave until tender. Remove cover toward end of cooking. Cook 20 minutes on High heat; if more layers repeated, cook longer. Casserole does make some of own liquid when cooking.
Beat eggs with electric mixer until fluffy. Add cream cheese and continue beating until well blended. Remove bowl from mixer. Crumble Feta cheese with fork and combine with egg mixture. Cut filo 6 x 12-inch. For each triangle, brush half the filo with melted butter; fold over other half of filo to make a strip about 3 inches in width. Brush with butter. Place 1 teaspoon cheese mixture at one end of each strip, folding strip diagonally until triangles are formed. Brush tops with melted butter and place on ungreased baking sheet. Bake in oven at 375° for 20 minutes or until golden brown. Serve warm. Makes about 40 triangles.
In punch bowl or large pitcher, combine all ingredients, except ice. Stir and serve over ice. Makes 2 1/2 quarts.
Melt marshmallows in double boiler. Add raspberries and juice. Cool. Whip the whipping cream and add to raspberry mixture. Mix butter with crumbs. Put half of crumbs on bottom of 9 x 9-inch square dish and pour raspberry mixture over crumbs. Cover with remaining crumbs. Chill in refrigerator 12 hours. Serves 9.
Drain juice from peaches into saucepan. Set peaches aside. Into juice place vinegar, sugar, cloves and cinnamon sticks. Bring to boil and simmer 10 minutes. Pour hot mixture over peaches. Cool and refrigerate.
Melt butter in large saucepan. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil without stirring for 5 minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn in 2 large, shallow baking or roasting pans. Mix well.
Mix all ingredients except chocolate chips and paraffin wax well and chill for 1 hour. Then form into balls the size of your choice. Melt sweet chocolate with paraffin wax. Dip balls in chocolate and let dry on waxed paper.