HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop first 5 ingredients very fine. Add sugar, salt and vinegar. Add enough water to mixture to make 5 gallons of chow chow. Cook only until hot; place in jars.
Melt peanut butter, chocolate chips and margarine in microwave. Pour over Rice Chex to coat. Put 10x sugar in a paper bag. Pour in coated Rice Chex. Store in airtight container for a good snack.
In a large bowl, mix together flour, baking powder, soda, salt and spices. In another large bowl, mix sugar and shortening until creamy. Add eggs one at a time. Add pumpkin and mix well. Pour flour mixture (slowly) into sugar mixture. Add water as needed. Beat until thoroughly mixed. Pour into greased loaf pans. Bake at 350° for 1 hour or until done.
Melt chocolate and butter together. Cool thoroughly. Add sugar, eggs, flour, vanilla and nuts. Beat well. Spread evenly in greased pan (9 x 7-inches). Bake in 350° oven for 15 to 20 minutes, or until done. Test with toothpick. If tester comes out sticky, not doughy, brownies are done. They will be soft and chewy.
Add enough orange and/or pineapple juice to make it thin enough to spread on ham.
Cook linguine according to directions; drain. Add Salad Supreme and Italian dressing. Marinate overnight. Next day, chop all vegetables and add to mixture. Mix real good. Enjoy.
In a large mixer bowl, combine cake mix and pudding mix. Add eggs, oil, orange juice, Galliano and vodka. Beat on low speed for 1/2 minute, then on medium speed for 5 minutes, scraping bowl frequently. Pour into greased and floured tube pan (Bundt). Bake at 350° for 45 minutes. Or, pour into two 9-inch greased and floured pans and bake only 30 minutes. Cool in pans for 10 minutes; remove to rack; pour glaze on cake while it's still warm.
Cube bread and spread in a 2-quart greased casserole. In a heavy saucepan, melt cheese and butter. Pour over bread.
Combine all ingredients in a jar, except chicken. Shake well to blend. Pour over chicken. Cover tightly and marinate in refrigerator 6 to 8 hours or overnight. (I have done it for 4 hours; it is okay.) Cook on grill 20 to 25 minutes, brushing often with marinade. Turn and cook 20 minutes.
Chop chipped beef and onion. Mix ingredients; shape into ball. Sprinkle with paprika and chives. Chill overnight.
Preheat oven to 350°. Mix butter, confectioners sugar and flour to form dough. Press evenly into 9 x 12-inch baking pan. Bake 15 to 20 minutes, until lightly brown.
Preheat oven to 400°. In medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9-inch baking pan. Bake 20 to 25 minutes, or until pick comes out clean. Serves 6.
Heat oil and brown sausage and thighs on all sides. Remove meat. Add water and scrape to dislodge brown bits from bottom of pan and return meat, onions, peppers and potatoes. Cook, covered, over low heat until thighs and potatoes are tender, 35 to 40 minutes. Stir occasionally. When tender, cook, uncovered, stirring occasionally, over medium heat until liquid has evaporated and meat and potatoes are browned. Serves 4 to 6 people.
Preheat oven to 425°. Combine dry ingredients. Add milk, egg, melted shortening or oil and mix well. Pour into well-greased 6-inch square pan and bake at 425° for 25 to 30 minutes. Yield: 9 (2-inch) cornbread squares.
In a large, flat Pyrex dish, spread pie filling. Beat together cream cheese, Cool Whip, sugar and vanilla. Spread evenly on top of pie filling.
Make from shredded meat (roast). Heat each corn tortillas; keep them warm in a dish towel. Then fill each tortilla with meat; roll each. Fry in hot oil. Drain on a paper towel.
In greased 9 x 13-inch pan, put cut rhubarb, sugar and marshmallows with the jello sprinkled on top. Mix cake mix as directed on package. Pour over other ingredients in pan. Bake at 350° for 45 minutes. Let stand for 5 minutes or so and invert out of pan. Serve.
Cook mixed vegetables in salted water. Drain. Blend and cook the next 4 ingredients until smooth. Add Cheddar cheese, pimentos and chopped green onion tops.
Steam broccoli. Heat butter and onion in saucepan. Put broccoli in casserole bowl. Take butter and onion and pour in broccoli. Put cheese on broccoli, then crumble Ritz crackers on top of cheese. Put in 350° oven for 10 to 15 minutes.
Brown meat and drain. Stir in rest of ingredients, cover and simmer. Works good in slow cooker. Serves 6 to 8.
Mix all and shape into 1-inch balls. Bake at 350° for 25 minutes. Roll in powdered sugar while still warm.
Measure 1 cup dry cake mix and set aside. Combine remaining mix with egg and oil. Press in the bottom of a greased 13 x 9 x 2-inch pan and bake at 350° for 10 minutes. Meanwhile, combine reserved mix, 2 eggs and remaining ingredients. Beat at low speed for 2 minutes. Spread over baked crust; bake at 350° for about 35 minutes and cool.
Cook and stir ground beef and onion in Dutch oven until beef is brown; drain. Stir in water, sauce mix, bay leaf, salt, pepper and tomatoes; break up tomatoes with fork. Heat to boiling, stirring constantly. Reduce heat. Cover and simmer 10 minutes, stirring occasionally; stir in noodles and vegetables. Cover and cook 10 minutes longer; remove bay leaf. Serve with hard rolls or breadsticks if desired. Makes 5 or 6 servings.
Cook sausage first until done, then add all other ingredients until done. Add dash of garlic salt to taste.
Heat syrup. Add coconut. Let set 1 hour. Shape into mounds. Place toothpick in each. Chill 1 hour.
Drain raspberries, reserving syrup. Dissolve gelatin in boiling water. Add ice cream by spoonfuls, stirring until melted. Stir in lemonade concentrate and reserved syrup. Chill until partially set. Add raspberries and pecans. Turn into a 6-cup ring mold. Chill until firm.
Cook broccoli in boiling salt water for 6 minutes, then drain. Saute onion in butter. Mix broccoli, onion and butter. Add soup, rice and Cheez Whiz. Bake in greased casserole for 10 minutes at 350°.
Mix together cabbage, apricots and walnuts. Moisten with mayonnaise. Spread between slices of hearty whole wheat bread.
In a 9-inch nonstick skillet, melt margarine. Add vegetables and saute over medium heat until carrots are tender-crisp, 2 to 3 minutes. Add chicken and stir to combine. Sprinkle flour over vegetables and chicken mixture. Stir quickly to combine. Cook, stirring constantly, for 1 minute. Continue to stir. Gradually add broth; bring mixture to a boil. Reduce heat to low and let simmer until mixture thickens, about 5 minutes. Preheat oven to 350°.
Pierce steak with fork or pound with meat hammer. Use soft butter on both sides and cover meat thoroughly. Roll steak in flour. Spread onions about 1 inch thick on top. Place in a large pan with cover (or use foil). Bake 1 1/2 to 2 hours at 325°.
Cook, debone and cut chicken into bite-size chunks. Grease large casserole and line with cooked cut-up chicken. Mix soup, sour cream, melted butter and mayonnaise. Pour mixture over chicken. Crush crackers; add poppy seed and almonds. Sprinkle over mixture. Bake at 350° for 30 to 35 minutes.
In a good, fruity olive oil, saute the shrimp and scallops over moderate heat, until shrimp are pink and scallops are firm. Remove with slotted spoon and set aside. Add chicken to pan; saute until just cooked. Remove and set aside.
Brown first 4 ingredients together. Drain and add other ingredients except noodles. Put in casserole dish and top with noodles; bake for 30 minutes at 350°.
In very large bowl, combine cabbage, carrots, green pepper and salt. Cover and let stand at room temperature for 1 hour. Drain well.
Grind potato and onion together. Add and mix together hamburg, ground pork, egg, allspice, salt and pepper. Form into small balls and fry in oil until cooked through. Remove meatballs from pan. For gravy, add 2 tablespoons flour to oil and bring to boil. Add 1 cup water and cook until thick. (Adjust water for proper thickness.) Add meatballs to gravy.
Combine first 4 ingredients; stir well. Put in saucepan and bring to a boil. Take off burner and add oatmeal, peanut butter and vanilla. Mix well. Drop by teaspoonful on wax paper, then chill.
Peel and quarter potatoes lengthwise. Brush with melted butter. Sprinkle lightly with basil, salt and pepper. Bake at 350° for approximately 30 minutes or until tender and brown.
Sprinkle generosity with kindness and plenty of faith. Mix well and spread over a period of a lifetime. Serve everyone you meet.
Put the round steak in a pan. Pour the mushrooms and tomatoes over the steak. Slice the onion and green pepper over the steak. Place in the oven. Cook at 350° for about an hour. Serve 5 or 6 people.
Heat oven to 375°. Beat margarine and sugars until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes. Cool 1 minute.
Put 1/2 cup cold water into a small bowl. Sprinkle two envelopes of unflavored gelatin on water. Let stand 5 to 10 minutes to soften. Heat 2 cups apple cider until very hot; add salt. Remove from heat and immediately add softened gelatin. Stir until gelatin is completely dissolved. Have a 1-quart mold lightly greased with cooking oil. Do not use olive oil. Spoon about 1/2 cup of gelatin mixture into mold and place in refrigerator. Chill remaining mixture until slightly thickened. Dice apples and chop walnuts and parsley. Add this to the gelatin and place into the mold which already has thin bottom layer of gelatin. Chill until set. Unmold onto serving plate which has been decorated with lettuce leaves. Yield: 6 servings. Carbohydrate 40.7 g, protein 2.6 g, fat .9 g, calories 174.6.
Grate peel and squeeze juice from lemon. In 2-quart saucepan over high heat, heat lemon juice, salt, turmeric and water to boiling. Stir in rice; heat to boiling. Reduce heat to low; cover and simmer 20 minutes. When rice is done, stir in grated lemon peel.
Mix cake ingredients together. Beat for 3 minutes. Bake in tube pan for 55 minutes at 350°.
Beat eggs several minutes. Add sugar. Sift flour 4 times. Add baking powder and salt with last sift. Add vanilla. Fold in hot milk. Mix into batter. Bake in a cold oven, then at 350° until done.
Grease and flour a 9 x 13-inch pan. Combine the cake mix, 1/4 cup margarine and cream cheese. Mix with an electric mixer at low speed until fine crumbs form. Set aside 1 cup of the crumbs. Add the water and eggs to the remaining crumb mixture and beat for 2 minutes at high speed. Pour into prepared pan. Spoon the pie filling over the batter gently spreading to cover. Combine reserved crumbs with almonds and sprinkle over the pie filling. Bake at 350° for 35 to 45 minutes or until set in the center and edges are golden brown. Cool for 25 minutes. Mix confectioners sugar, 1 tablespoon margarine, milk and lemon extract until glaze is smooth. Drizzle over warm cake.
This recipe I began making while I was just 12 years old. It is a favorite in our home, and I hope in yours, too!
In a Dutch oven, make a roux with flour and margarine; cut off fire and add onions, bell pepper, celery and garlic, stirring mixture until it stops sizzling. Add tomato sauce and paste. Heat and stir over low heat for a few minutes. Add 2 quarts of water; stir well and bring to boil. Add Worcestershire sauce and lemon juice. Lower heat; cover and let simmer at least 2 hours, stirring occasionally to prevent sticking on bottom.
Bring 4 quarts of water to a boil. Add the 2 onions and the bones. Cook until tender. Remove meat from bones and return to pot. Discard the bones. Skim the fat. Add carrots, soup mix, dill and salt and pepper to taste. Cook about 45 minutes. Add one can undiluted Campbell's pea soup. Heat through. Serves 4 to 6.
Combine the ingredients in a heavy saucepan. Cook over medium heat, stirring constantly until it becomes the consistency of biscuit dough. Turn out onto board or counter. Place in airtight bag. This dough will keep for several weeks in the refrigerator. It is a pliable white dough. It's great for school projects, maps, statues, ornaments, etc.
Boil chicken until it turns white. While chicken is cooking, mix rice, water, butter, vegetables and mushrooms in a casserole dish. Mix in chopped chicken and bake at 350° for 1 hour or until rice is done.
In large pan, saute oil, garlic and onion. Add tomatoes, salt and pepper. At the end, add basil (fresh if possible) and hot pepper. Simmer for 30 minutes. Serve over pasta!
Drain and rinse pickles. Add pickle spices and 1/2 sugar. Then, each day for 4 days, add 1/4 cup sugar. Keep refrigerated. Eat on the 6th day.
Mix flour, salt and sugar. Add beaten eggs and milk. Have muffin pan greased and hot. Fill 1/2 full. Bake at 450° for 25 minutes. Reduce heat to 350° for 5 to 10 minutes until done.
Mix soft butter with honey. Add flour; stir until soft dough forms. Roll into tablespoon size balls. Dip in egg white, then roll in nuts. Put on greased cookie sheet. Make indentation in center, pressing nearly through. Bake at 300° for 5 minutes, then at 350° for 15 minutes. Five minutes before finished, fill each center with preserves.
Brown meat in a large iron skillet. Pour off fat. Add chopped onion, pepper, okra and tomatoes. Salt to taste. Add about 1/2 teaspoon sugar. Simmer until almost done.
Place margarine in baking dish and melt in oven. Heat fruit, sugar and	water in saucepan until the sugar is dissolved. Bring to a boil. Mix flour, baking powder, salt, sugar and milk together in mixing bowl and stir until smooth. Remove	baking dish from oven when the margarine has melted. Add flour mixture, then fruit mixture. Bake 20 to 30 minutes at 375°. Crust will rise to the top and brown.
Combine 1st 4 ingredients. Boil until bubbly. Add cream and cook for 1 minute more. Add vanilla. Thin with milk or cream if too heavy when cold.
Just pour everything in the bowl and stir until thoroughly mixed. Then refrigerate for about an hour or freeze, depending on which firmness you prefer.
While browning meat, add onion to cook; drain. If carrots and potatoes aren't cooked, put them in a pot and cover with water; cook until tender. Drain. Add all cooked ingredients with remaining ingredients; simmer 1 hour.
Crush graham crackers and add sugar and melted butter. Press graham cracker mixture into bottom of bowl. Set aside. In a large bowl, soak gelatin in 1/2 cup cold water. Beat egg yolks. Add sugar and milk. Cook until slightly thickened. Pour hot mixture over softened gelatin and stir until smooth. Chill until slightly thickened. Beat egg whites until stiff and add to chilled mixture, also add vanilla and whipped cream. Pour mixture over graham cracker crust. Chill until ready to serve.
Mix flour, baking powder and cinnamon. Beat butter and sugar in a large bowl with electric mixer until fluffy. Beat in eggs. Beat in vanilla and chocolate until blended. Beat in flour mixture on low speed until blended. Refrigerate dough 1 hour or until firm. Heat oven to 350°. Lightly grease sheets. Shape heaping teaspoonfuls of dough into 1-inch balls and roll in confectioners sugar. Place 1 1/2 inches apart on cookie sheets. Bake 12 minutes until tops are puffed and cracked. Do not overbake.
Blend all ingredients in bowl and mix well. Roll in balls and bake at 375° for 8 minutes. Take them out of the oven and roll them hot in powdered sugar.
Cook vegetables until tender in water. Stir in fish and milk; cook until fish is opaque. Add flour for thickening at last.
Combine ingredients and spread in the bottom of an ungreased 15 x 10 x 1-inch pan.
Mix ingredients together except 1/4 cup of melted margarine. Use that to make bread crumbs for top. Combine the margarine and kind of judge how much bread crumbs to use for topping on the casserole. Put into well-greased dish, about 13 x 9-inch. Bake at 350° for 1 hour and 10 minutes.
In a large bowl cream butter until light and fluffy. Add vanilla and condensed milk. Beat until blended. Add sugar, 2 cups at a time, blending well after each addition. Add coconut and use your hands to blend. Shape into eggs. Dip in melted chocolate and allow to harden.
Melt margarine in small pan. Mix flour in and add milk. Cook until thickened.
Mix sour cream, cream cheese and taco seasoning mix with mixer. Refrigerate after spreading mixture over pizza pan or tray. Before serving, cover with shredded lettuce, cheese and diced tomatoes. Serve with plain tortilla chips. Scoop dip from tray with chips.
Squeeze spinach to remove liquid. Mix spinach, onion and sour cream. Add mayonnaise and seasonings. Refrigerate for several hours or overnight. Cut off top of bread. Scoop out inside of loaf, retaining pieces of bread to use as dipper. Arrange pieces around the loaf filled with the dip and serve.
Prepare jello as directed on box, adding 1/2 cup less water. Stir in salad dressing. When cool and almost set, stir in rest of ingredients. Chill until firm.
In saucepan over medium heat, cook raisins, water, margarine, cinnamon and nutmeg until margarine is melted. Continue cooking for 3 minutes. Add all remaining ingredients. Spread into an 8-inch square baking pan that has been sprayed with cooking spray. Bake at 350° for 25 to 30 minutes or until lightly brown. Yield: 16 servings.
1st layer: Mix butter, flour and nuts together. Press in baking dish and bake at 350° for 20 minutes.
Cut chicken into 1/8-inch slices. Cut each slice crosswise into matchstick thin strips. Combine chicken and next 6 ingredients. Set aside. Core cabbage and thinly slice to make about 5 cups. Cut green onions crosswise into 3-inch long pieces. Cut carrots into matchstick thin strips.
Combine cake mix and pudding together. Add oil and eggs; mix. Add 7-Up last. Cook in 4 layers at 300°.
Mix all ingredients together. Put in 9 x 13-inch greased casserole dish. Sprinkle with 1 1/2 cups crushed corn flakes. Melt 1/4 cup butter and drizzle on top of corn flakes. Bake at 350° for 1 hour.
Cream butter and Crisco. Add sugar and eggs, one at a time. Add flavoring. Mix 1/2 cup flour with nuts and set aside. Add remaining sifted flour with baking powder. Mix a little cream and a little flour until well blended. Fold in nuts. Bake in tube pan, greased and floured, at 325° for 1 hour and 30 minutes.
Grease and lightly flour 13 x 9 x 2-inch pan or tube pan. Preheat oven to 325°.
In large saucepan, combine baked beans, green beans, undrained lima beans and instant minced onion. Stir in smoked sausage pieces. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until mixture is heated through. Makes 4 servings.
Mix boiling water and oats; let stand 20 minutes. Cream margarine and sugar; add eggs and beat. Add dry ingredients and mix well. Bake at 350° for 35 to 40 minutes. While still warm, put topping on cake and return to oven to broil for 5 minutes.
Mix; shape into balls. Drop into powdered sugar to cover. Bake on aluminum foil at 350° for 10 minutes. Can be baked on ungreased tins, if desired.
Mix in gallon jug and let set in warm place for approximately 1 day. Then refrigerate and serve. Will taste similar to pop.
Dissolve gelatin in boiling water. Cool until almost set. Cream together cheese, sugar and vanilla. Fold in gelatin. Mix well. Fold in whipped evaporated milk into gelatin mixture. Add lemon juice. Crush graham crackers into fine crumbs and add melted butter or margarine. Firmly pack 2/3 of crumb mixture in bottom and sides of 9 x 13-inch pan. Add filling and sprinkle with remaining crumbs. Chill several hours. Cut in squares and serve. (This can be made in advance and frozen. Thaw slightly before serving.)
Melt bouillon cubes in hot water; set aside. Brown pork chops on both sides. Grease casserole well. Place 1 tablespoon rice for each chop in bottom of casserole. Place chops on top of rice. Place 1 slice of each: green pepper, onion and tomato on top of each chop. Cover with chicken broth. Bake at 350° for 1 hour or until chops are done. Makes 4 servings.
Thaw potatoes. Mix all ingredients (except cheese). Smooth out into a greased pan. Bake at 350° for 45 minutes. Remove and sprinkle with cheese. Return to oven and melt cheese. Fills 7 x 11-inch pan.
Toss macaroni, tomatoes, onions, olives and pepperoni together. Just before serving, toss again with a small amount of olive oil and with red wine vinegar to taste. Top with cheese. Heat in microwave and serve.
Preheat oven to 325°. In medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and food coloring. Pour into pastry shell. Bake 30 minutes. Cool and chill. Top with whipped cream and garnish as desired. Refrigerate leftovers.
Mix ingredients together and bake in oven at 475° until golden brown, about 30 minutes. This makes 1 dozen muffins.
Up to 1 hour before serving, combine cole slaw mix, green onions, Ramen noodles (save the seasoning mix packet for the dressing), almonds and sunflower kernels in a salad bowl. Cover and chill.
Mix all ingredients. Pour into loaf pan and bake at 350° for 45 minutes.
Mix dry ingredients together and cut in the margarine with pastry blender. Combine, then add all at once the eggs, milk and vanilla. Stir until flour is just moistened. Mixture should be lumpy. Add berries and nuts. Mix well.
In a bowl, combine meat, egg, 1 tablespoon cornstarch, salt, pepper and onion. Shape into 1 1/2-inch balls. In a large skillet, brown meatballs in oil. Cover and cook over low heat until done.
Brown hamburger, garlic, onion and oregano. Drain and add tomato sauce. Allow to simmer 15 to 20 minutes. Cook lasagna noodles (with oil to prevent sticking) and allow to soak in cold water. Cook spinach and drain.
Break vermicelli into 2 inch lengths. Cook according to directions. Rinse with cold running water and drain well. In a medium bowl, toss vermicelli with remaining ingredients. Cover and chill 20 minutes. Makes 2 servings.
Layer in slow cooker, ground beef, potatoes, onion, beans and cheese. Pour soup over top. Season with salt and pepper. Dot with butter. Cover and cook on low 6-8 hours. Sprinkle with parmesan cheese if desired.
Mix flour, salt and shortening together until crumbly. Beat egg; add vinegar and ice water and mix together. Add to flour mixture; mix well and form into ball. Roll between sheets of wax paper. Makes 3 pie crusts or put in plastic bag and refrigerate. Will keep 1 week.
Cook until soft ball stage. Add pecans. Cook again until soft ball stage. Remove from fire and beat until candy thickens. Spoon onto freezer or waxed paper.
Put chips on bottom of bowl or pan. Put boiled chicken on top of chips. Mix soup and tomatoes; pour over chicken. Pour milk on top of all of it. Sprinkle cheese on top. Put in 350° oven for 25 minutes or until bubbly or cheese is melted and browned a little.
Pare eggplant; cut in half lengthwise, then cut crosswise, making 1/2-inch thick slices. Combine egg and water. Dip eggplant in egg mixture, then in mixture of bread crumbs, salt and pepper. Cook eggplant in hot oil for 2 to 3 minutes. Drain on paper towel. Makes 4 to 6 servings.
Mix the first seven ingredients together and make small balls. Roll in cracker crumbs. Combine milk and brown sugar; pour over meatballs. Add sherry until almost covered. Bake at 350° for 1 1/2 hours. Can make and refrigerate the day before.
Mix all ingredients well in order listed: margarine, Crisco, sugar, eggs, flour, baking powder, milk and vanilla. Bake at 275° for about 1 1/2 hours.
Cut bread dough into 32 pieces. Place 1 cheese cube in center of each dough piece, shaping a ball around each piece. Pinch dough to seal. Dip dough balls into butter. Layer dough balls, seam side up, into a greased Bundt pan. Cover and let rise in a warm place (85°), free from drafts, for 30 to 40 minutes. Bake at 375° for 30 minutes or until golden brown. Invert onto platter. Serve warm.
Saute onions and celery in large frypan or wok in oil. Add 1 cup water and salt. Cover and boil for 4 minutes. Mix together the sugar, cornstarch, soy sauce and 4 tablespoons water. Add to mixture in pan with bean sprouts. Add pork or chicken and simmer about 20 minutes. Serve with chow mein noodles.
Combine the olive oil, 2 teaspoons of the salt and the lemon juice; rub on chicken, inside and out. Place the chicken in a roasting pan. Roast in a 375° oven for 1 hour.
Follow the directions of Solomon for bringing up a child, Proverbs 23:14. Bake at 325° for 1 hour.