HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine tomatoes, onions, red and green pepper and celery in a large enamel or stainless steel pan. Sprinkle with salt. Let stand overnight. Drain vegetables and set aside. Combine remaining ingredients and boil 15 to 20 minutes. Add vegetables to vinegar mixture and return to a boil for an additional 10 to 15 minutes. Ladle hot mixture into 6 sterilized pint jars. Seal immediately. Yield: 6 pints.
In saucepan, combine chicken broth, water, chicken and chili powder. Bring to boiling. Reduce heat. Cover and simmer for 8 minutes. Add corn. Simmer, uncovered, for 5 minutes more. Stir in salsa, red peppers, garlic, onion and spices; heat through. To serve, ladle soup into bowls. Top with cheese.
Mix together and bake 1 hour at 350°. (Ritz or Hi Ho crackers, crushed, make a nice topping on this.)
Stir-fry meat in conventional skillet on top of range, or using microwave oven, preheat browning dish 6 minutes. Add meat and fry 2 to 3 minutes until well browned. In a 2-quart glass casserole, combine celery, onion, green onion, mushrooms and bamboo shoots with meat. Cook, covered, 6 to 8 minutes, stirring halfway through cooking time. Rest, covered, 10 minutes.
Boil first four ingredients until golden brown. Add baking soda. Stir. Pour into a greased cookie sheet and spread; let cool. Break into pieces. Store or eat.
Heat oil over medium heat. Saute chicken, turning frequently. Add onion, garlic and pepper. Saute until softened. Stir in tomatoes and boil for a few minutes. Add potatoes, wine, salt and pepper to taste. Let simmer until done. Do not add water, but may add tomato sauce, if needed. Serve over white rice.
Cook broccoli according to package directions. Drain very well in colander. Grease an 8 x 8 x 2-inch casserole dish. Add broccoli (while still warm) to Velveeta cheese. Mix well until cheese melts slightly. Mash Ritz crackers. Melt butter and mix with crackers. Spread on top of casserole dish. Bake, uncovered, at 350° for 30 minutes or until edges bubble and top is golden.
Combine peanut butter, syrup and water in small saucepan. Heat slowly, stirring constantly, until well blended. Cool. Place one doughnut in serving dish for each sundae; top with ice cream. Drizzle with warm peanut sauce.
Heat oven to 350°. Spread walnuts in shallow baking pan; toast in oven 10 minutes. Stir together butter and salt; toss lightly with walnuts. Sprinkle cheese over top; stir. Return to oven and heat 3 to 4 minutes or until cheese is melted.
Combine and bake in 350° oven, uncovered, until cauliflower is tender.
Cream oil, butter, sugars, eggs and vanilla. Mix dry ingredients; blend together. Let stand a few minutes. Roll into balls and roll in sugar. Press with a glass dipped in sugar. Bake 10 minutes at 375°.
Combine sugar and vinegar in small microwave bowl. Microwave on High 2 to 3 minutes, stirring once or until sugar dissolves. Pour vinegar mixture into jar and add oil, celery seed, paprika and salt. Cover tightly and shake well. Chill. Pour over salad and toss.
Cook the pudding according to the directions, using the fruit liquid in place of the liquid called for on the pudding box. Cool and add fruit. Serve chilled.
Mix baking soda in buttermilk. Set aside. Combine flour, salt and sugar. Stir in egg, molasses and buttermilk. Blend well. Add bran, raisins and nuts. Place in well-greased loaf pan. Bake 1 hour at 325°.
Brown the onions and celery in 1/2 cup margarine. Grease a 2 1/2-quart casserole with nonstick spray. Mix together in casserole: broccoli, rice, mushroom soup, cheese and the browned onions and celery. Butter 2 slices of bread and crumble finely; sprinkle over top of mixture. Bake in 350° oven for 30 minutes.
Combine punch, citrus juices and strawberries. Mix well; stir in soda. Add punch cubes, garnish with orange slices and serve. Makes 24 four-ounce servings.
Cook until thickened. Mash a few of the strawberries and add to mixture. Put whole strawberries in pie shell and pour mixture over them. Chill and top with Cool Whip.
Sift together the flour, baking powder, soda and salt. Combine and cream well the shortening and sugar. Add eggs, milk and vanilla. Blend in dry ingredients. Add pecans and dates. Shape into balls by level teaspoonful of dough. Roll dough in corn flakes. Place on cookie sheet. Top with 1/4 cherry. Bake 10 to 12 minutes in a 375° oven. Cool on rack.
Stir butter into potatoes. Dissolve soda in buttermilk. Add honey. Mix baking powder, sugar and flour, adding in milk as you go. Press into a 3/4-inch pad; cut biscuits. Bake at 400° until golden brown.
Cook noodles until tender; drain and rinse. Drain and save juices from pineapple and oranges. Combine juices with eggs, sugar, flour, salt and lemon juice. Boil and pour over noodles. Refrigerate overnight. Next day, add cold fruit and Cool Whip. Serves at least 15 people (1 1/2 cups each).
Mix milk and pudding mix together and beat with electric mixer for five minutes. Add sugar, vanilla and cream ; beat again for 3 minutes. Let set awhile to thicken.
Place broccoli in casserole dish. Sprinkle bacon on it. Heat 1/4 cup water, soup and cheese until it can be blended smoothly. Pour on top of broccoli and bake dish 20 minutes at 350°.
Combine squash, onions and salt. Let stand 1 hour. Drain. Make a mixture of bell pepper, vinegar, sugar, celery seed and mustard seed. Heat over medium heat until mixture starts to boil. Add squash mixture. Bring to a boil. Place in clean sterilized jars.
Make a batter using the flour, beer and salt. Coat slices of apples in the cinnamon and sugar mixture and allow to stand 30 minutes. Dip the apple slices in batter and fry in the hot oil until light brown in color. Sprinkle with powdered sugar and serve while hot.
Combine all ingredients. Mix thoroughly. Pack firmly into ungreased loaf pan. Bake in preheated oven at 350° for 1 hour and 15 minutes. Let stand 5 minutes before serving. Serves 8.
In large saucepan, cook and stir meat until brown; drain off fat. Cook and stir onion with meat until onions are tender, about 5 minutes. Stir in remaining ingredients, except tomatoes. Heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer, or until vegetables are tender. If canned tomatoes are used, simmer 20 minutes instead of 10.
Brown the hamburger, onion and bacon and drain. Put in crock-pot. Add remaining ingredients; cook on medium heat for 3 to 4 hours in crock-pot or bake in covered dish for 40 minutes at 375°. Good served with corn bread.
Mix margarine, eggs and sour cream in a large casserole. Add Jiffy corn muffin mix, kernel corn and creamed corn. Mix well. Bake uncovered for 45 minutes at 350 degrees.
In a 2-quart saucepan, combine the first 4 ingredients. Bring to a boil over medium heat; boil 5 minutes; stir constantly. Remove from heat; immediately add chocolate bits and marshmallow bits. Stir until chocolate and marshmallows are melted. Stir in nuts and vanilla. Spread into a buttered 9 x 9 x 2-inch pan. Cool; cut into squares.
Place dates, raisins and water in pan to boil slowly 15 minutes covered. Set aside for cooling or even overnight. Cream sugars and oleo; add eggs. Beat well, then add all ingredients and flour. Stir well. Add 1 cup chopped nuts, if desired. Make 4 small to medium loaves or 3 large loaves. Bake at 325° for 25 minutes, then at 300°. Total Baking Time: 45 to 55 minutes. Test for doneness with a toothpick. Do not overbake.
Wash chicken pieces. Bake at 350° in 9 x 13-inch pan about 1 hour. Add sweet and sour sauce, pineapple and pea pods. Bake an additional 1/2 hour. Serve with rice.
Spray 12-inch skillet with vegetable cooking spray. Brown pork chops on each side. Transfer to plate. Place rice over bottom of skillet. Arrange chops on top. Stack slices of onion, tomato and green peppers on top of each chop. Sprinkle with salt and pepper. Pour tomato juice over chops. Cover; simmer 45 minutes or until chops are tender. Serves 6.
Cream the shortening and sugars. Add eggs. Sift in dry ingredients together and beat. Add raw apples and nuts. Bake in a 9 x 13-inch pan at 350° for 40 minutes. Cool and cut in squares. Ice, if desired.
Brown hamburger in oil. Add diced onion to saute. Add tomatoes, green beans and basil. Salt and pepper to taste. Simmer 15 minutes. Serve with rice as bed for mixture.
Beat the butter and Crisco together. Gradually add the sugars and cream until light and fluffy. Add the eggs, one at a time. Add the dry ingredients alternately with the milk. Add the vanilla and stir in the nuts. Bake at 350° for 1 hour and 15 minutes.
Salt and pepper chicken. Spread mustard on both sides of chicken breast. Put flour on wax paper or in shallow dish, coat both sides of chicken with flour. Melt butter in skillet over moderately high heat. Brown breasts in butter on both sides. Remove to warm platter. Pour cream into skillet and boil rapidly for 2 minutes. Remove from heat and stir in more mustard and seasonings to taste. Return chicken to skillet, reheat briefly with sauce.
Unwrap caramels. Combine caramels and milk in a heavy saucepan; cook over low heat until melted, stirring often. Pour over graham cracker crust. Sprinkle toasted pecans evenly over caramel layer and set aside.
Heat Karo syrup and sugar to boiling. Add peanut butter. Pour over cornflakes. Stir with spoon and drop by teaspoon onto wax paper.
Cook carrots until tender. Drain. Alternate in bowl with pepper and onion. Mix together rest of ingredients. Pour over carrots and marinate overnight.
In a saucepan, combine the water and margarine and boil until the margarine is melted. Add the flour and stir until the mixture falls away from the sides of the pan. Put in a mixer bowl. Add the eggs, 1 at a time, and mix just until blended. Drop by the teaspoonful onto a greased cookie sheet. Bake at 375° for 35-40 minutes until golden brown. Cut almost in half and fill with Crab Spread, or ingredient of your choice. Serve and enjoy.
Preheat oven to 400°. Beat egg whites until real stiff. Add sugar slowly. Add salt and vanilla. Stir in chocolate chips by hand. Drop by teaspoon on cookie sheet lined with foil. When oven temperature reaches 400°, turn oven off. Put cookies in oven and leave overnight. Do not open oven door until you take the cookies out.
In a 4-quart ice cream bucket, place cucumbers, dill, alum, onion rings and garlic. Boil water, vinegar and salt. Pour hot solution over first 5 ingredients. Put lid on and allow to cool. Refrigerate. Eat after 2 days.
Mix and bake the first 3 ingredients in a 9 x 13-inch pan for 10 minutes at 350°.
Cream butter, add sugar and egg yolks. Sift flour three times with salt and soda and add alternately with sour cream. Add flavoring and fold in beaten egg whites. Bake in greased and lightly floured tube pan at 300° for 1 1/2 hours. This is a family favorite.
Thaw and drain green beans. Combine all ingredients, except 1/2 can of French fried onions. Pour into 1 1/2-quart casserole dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with remaining onions. Bake, uncovered, for 5 minutes or until onions are golden brown.
Mix together. Press through fryer basket (one with 1/4-inch holes) into salted boiling water. Stir occasionally. Will rise to surface as cooking. Cook a few minutes, then drain. Serve topped with spaghetti sauce or brown gravy.
Heat oil in large skillet on medium-high. Add chicken, onion and bell pepper. Cook and stir until chicken is done. Add corn, broth and salsa; bring to a boil. Stir in rice and cover. Remove from heat. Let stand 5 minutes. Fluff with fork. Sprinkle with cheese. Let stand 2 minutes or until cheese melts.
The Farmers' Fair was held at Penn School every year in late October. Here farm families displayed their harvest and livestocks. Prizes were given to the best harvest and guest speakers came from	the United States Department of Agriculture, Clemson College and other agricultural schools.
Mix dry ingredients. Add eggs and buttermilk. Drop by iced-teaspoonful into hot grease. Cook few minutes until brown.
Rub chicken well with half of a lemon; sprinkle with salt. Let dry on rack for 15 minutes. Heat butter in a skillet until bubbly. Brown chicken in butter (about 10 minutes), turning with tongs. Pour in Sauterne; spoon sauce over chicken. Cover; simmer until chicken is tender (30 to 35 minutes). About 3 minutes before end of cooking, add seedless green grapes. Dash generously with paprika. Pass the sauce in a bowl. Serves 3 or 4.
Heat oven to 375°. In skillet, saute zucchini and onion in butter until tender (about 10 minutes). Stir in seasonings. In a large bowl, blend eggs and cheese. Stir in vegetable mixture.
Mix Ricotta and Mozzarella with egg and seasonings. Add spinach and mix well. Line pan with layer of sauce, uncooked lasagna noodles, cheese mixture and sauce. Continue to layer, finishing with sauce and remaining cheese. (You may use extra Mozzarella, if desired.) Pour water gently around edge.
In large bowl, blend cake mix, eggs, pudding mix and oil. Add sour cream. Beat 2 minutes on medium speed. Fold in chips. Mix well. The batter will be thick. Pour into greased and floured Bundt pan. Bake at 350° for 40 to 50 minutes. Cool 10 minutes.
Place peaches including syrup in bottom of a greased 8 x 8-inch baking dish. Sprinkle cinnamon on top.
Have butter at room temperature. Cream with sugar until fluffy. Add eggs, one at a time, beating well after each addition. Sift flour, salt and soda together. Add flour mixture and sour cream to the creamed mixture. Beat well. Add vanilla and coconut. Bake in well-greased and floured 10-inch tube pan for 1 1/2 hours at 325°. Cool.
Combine water, shortening, raisins, cinnamon and nutmeg. Boil for 3 minutes. Cool. Add eggs, 1 at a time, and beat in salt and soda. Add sweetener, flour and baking powder. Blend all together and drop onto greased cookie sheet. Bake at 350° for 8 to 10 minutes. Makes 4 dozen. Freezes well.
Put ribs, celery, onions, salt, pepper and water in a large covered pot and cook on high until it boils. Cut heat to low; cover and simmer 2 to 3 hours until meat falls off the bones. Allow to cool enough to handle. Remove the meat from the bones and put in another covered saucepan. Add the rice and 4 1/2 cups of the stock with the celery and onions. Taste stock for salt and add more to taste. Cover and simmer on low heat until rice is done and liquid is absorbed. Check from time to time and add a little more stock if rice is not done and all liquid has been absorbed. Serves 6 to 8.
Mix together brown sugar, All-Bran, oil and boiling water. Dissolve yeast in lukewarm water. To sugar mixture, add eggs, yeast, salt and flour. Mix well. Add flour to mixture as needed for "proper feel". Refrigerate for several hours. Punch holes in mixture periodically. Divide dough and place in greased loaf pans. Brush oil on top of loaves and cover with towel. Let rise 1 1/2 hours. Bake at 375° for 30 minutes or until brown on top.
Scald milk; add sugar and salt and stir well. Cool to lukewarm. Dissolve yeast in 1/2 cup lukewarm water. Add to cooled mixture. Then add flour; beat until smooth. Add egg, then add shortening. Add enough flour to make stiff dough (about 2 1/2 cups); knead on floured board until satiny. Shape into ball and place in greased bowl. Grease top of dough; cover and place in refrigerator. Will keep 3 to 4 days.
Cream together sugar and butter. Add one egg at a time, beating well after each egg. Add flour and flavorings. Bake for 1 hour at 350° in a greased and floured tube pan.
Put cookies in food processor until it looks like dirt. Set aside. Mix powdered sugar, cream cheese, butter and 1 cup whipped topping. Make pudding and add to mixture. Fold in whipped topping. Starting with cookies, layer each set of ingredients, ending with cookies.
Melt butter in large saucepan. Add mushrooms and saute a few minutes. Stir in flour and garlic salt. Gradually add chicken broth and cream. Stir until smooth and thickened. Add seasonings. Combine with seafood and mix well. Put in 4 to 5 quart casserole and bake in 350° oven for 20 minutes. Remove from oven and add sherry. Sprinkle cheese on top. Continue baking until golden and bubbly. Serves 10 to 12.
In large skillet, brown ground beef; drain. Add soup mix, oregano, tomatoes, and water. Bring to a boil, then stir in macaroni. Simmer covered, stirring occasionally, 20 minutes or until macaroni is tender. Stir in parmesan cheese and top with mozzarella cheese. Make about 6 servings.
Mix flour, margarine, 1 tablespoon of sugar and 1 1/2 cups of nuts. Spread in rectangular Pyrex dish, forming a crust. Bake at 350° until slightly brown. Cool completely. Blend 1 cup of sugar, cream cheese and 1 cup of Cool Whip. Spread on top of cooled crust layer. Mix pudding and milk. Spread on top of second layer. Top with remaining Cool Whip and sprinkle with nuts.
Mix 1 cup flour, margarine and sugar; put in pan. Cook for 20 minutes at 350°. Mix remaining ingredients. Spread on top of first layer and bake until brown (same temperature). Slice when cold.
Cream butter and sugar. Add eggs. Add flour, baking powder and all other ingredients. Bake in a 9 x 13-inch pan at 350°. This all-purpose cake is great for shortcakes, upside-down cake, coffee cakes, etc.
Toast oats in ungreased 9 x 13-inch baking pan at 350° for 15 to 20 minutes. Combine toasted oats with remaining ingredients. Mix well. Press firmly into well-greased 9 x 13-inch pan. Bake at 350° for 20 to 30 minutes or until slightly brown around edges. Cool. Cut into bars.
Soften yeast in water. Add sugar, salt and shortening to hot milk. Cool to lukewarm, then stir in two cups of flour. Add softened yeast. Add just enough more flour to form a moderately stiff dough. Turn out on a lightly floured board or cloth. Cover dough with a bowl and let rest 10 minutes. Knead dough until smooth (5 to 10 minutes). Shape dough into a ball and place in a lightly greased bowl turned greased side up. Cover and let rise in a warm place until doubled. Punch down and let rest 10 minutes. Divide dough in half and shape into two loaves. Place shapes loaves in greased bread pans. Brush tops with melted shortening. Let rise in a warm place until about two inches over the top of pan. Place on a low rack in a 400° oven and bake 35 minutes. Makes two loaves of bread.
Mix first 4 ingredients in saucepan and bring to a boil. Boil 5 minutes and then cool. And add to rest of ingredients. Mix well. Bake at 300° until done.
Bring water to boil in a medium saucepan. Add salt and grits and cook, stirring, until water is absorbed. Add butter, eggs, cheese garlic and Tabasco sauce; mix well. Pour into a buttered 2-quart baking dish and bake for 1 hour at 325°.
Cook in heavy saucepan. Boil until it forms soft ball in cold water. Beat until thick enough to spread on cake.
Spray dish with Pam. Put chicken in bottom of pan. Mix cream of mushroom soup with Lipton soup. Pour over chicken and sprinkle with oregano. Cover and bake at 325° for 1 1/2 hours.
Combine all the ingredients to a smooth paste. Butter an oblong 8 x 3-inch cake tin, fill with dough and bake for about one hour in a slow oven (300°). When cooked, allow to cool and keep in a tin or in the bread-bin for 24 hours before serving.
Mix all the dry ingredients. Add molasses, eggs, and soda-hot water mixture slowly. Stir but do not beat. Bake in floured and greased 9 x 13-inch pan at 350° for 25 minutes. Nice and moist.
Cream shortening and sugar well. Add eggs, 1 at a time, mixing thoroughly after each. Add bananas, flour, soda and salt. Stir in nuts and oats. Add flavoring. Pour into greased 9 x 5-inch loaf pan and bake at 350° for 50 to 55 minutes or until an inserted toothpick comes out clean.
In a heavy pan dissolve cornstarch with water. Stir in milk and egg yolks. Cook and stir until thick. Remove from heat and add vanilla. Cool slightly. Slice bananas in bottom of pie shell. Add pudding mix on top of bananas. Chill 4 hours.
Boil and remove meat of chicken from bone. Mix all ingredients well in bowl. Pour into baking dish and bake for 1 hour at 350°.
Cook chicken in plenty of water. Cool and pick off bones (if whole fryer is used, this is enough for 2 recipes). Put broth in large pan and add other ingredients. Cook on low for about 1 hour.
Beat eggs until creamy, set aside. Mix cornstarch, salt and pepper in bowl. Slowly stir in chicken broth until smooth, then beat this mixture slowly into beaten eggs. Stir in cheese, green pepper and chicken. Pour into deep-dish pie crust. Bake 15 minutes at 425°, then reduce heat to 325° and bake 30 minutes more. Serves 6
Measure hot water into a large mixing bowl. Stir in sugar, salt and margarine; cool to lukewarm. Measure warm water into small bowl; sprinkle in yeast. Stir until dissolved. Add yeast mixture and rye flour to lukewarm water mix. Beat until smooth. Add 2 cups of white flour and mix well. Add enough additional flour to make a soft dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease on all sides. Cover; let rise in warm place free from draft until doubled in bulk, about 45 minutes. Punch dough down; divide in half. Shape into 2 loaves. Place in greased 9 x 5 x 3-inch loaf pans. Cover; let rise in draft-free, warm place until doubled in bulk, about 40 minutes. Bake in hot oven (400°) for about 30 minutes or until done. Bread will sound hollow when tapped on top when done.
About 1 1/2 hours before serving: In a 3-quart saucepan, over medium heat, in hot oil, cook onion until tender, stirring often. Add tomatoes with their liquid, tomato paste, brown sugar, oregano, 1 teaspoon of salt and 1/4 teaspoon pepper, stirring to break up tomatoes. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 20 minutes to blend flavors.
Break angel food cake in pieces in bottom of 9 x 13-inch pan. Mix pineapple with pudding, juice and all. Add Cool Whip. Pour over angel food pieces. Garnish with more Cool Whip. Can sprinkle top with nuts and more pineapple, if you wish.
Pour sugar over rhubarb and let stand overnight. Boil about 5 minutes, uncovered (rolling boil). Add jello. Blend well and remove from heat. Put in jars. When cool, put in freezer. If doubling this recipe, put each batch of 10 cups of rhubarb in separate bowls and cook separately.
Combine the cream cheese and salad dressing mixing until well blended. Stir in remaining ingredients. Cover; chill. Serve with assorted crackers.
Mix and pat into a 9 x 13-inch pan. Bake 10 minutes at 375°.
Cook on low heat until jello melts. Let cool and add buttermilk. When partially congealed beat good and add Cool Whip and chopped nuts.
Place tomatoes in 9 x 9 x 2-inch baking dish. Mix remaining ingredients and spoon onto tomatoes. Cover and refrigerate, turning occasionally, for at least 8 hours, but not longer than 24 hours. Sprinkle with parsley, if desired.
Mix the first 8 ingredients. Sprinkle cinnamon on top. Bake at 350° for 1 hour. Serves 8. Great with ham.
Measure rice into a 9-inch pie pan. Bring water, 1/2 teaspoon salt and butter to a boil. Stir into rice; cover and let stand 5 minutes. Blend in beaten egg. Press against bottom and sides, not above rim of pan. Sprinkle 1/2 cup cheese into rice crust; top with half of the tuna. Repeat layers. Blend remaining ingredients. Pour over tuna. Bake at 400° for 25 minutes.
Mix all ingredients; beat 30 seconds. Heat oven to 350°. Grease bottom only of 2 small loaf pans. Pour into pans and bake about 55 minutes or until toothpick inserted in center comes out clean. Cool slightly, loosen sides of loaf from pan and remove from pan onto wire rack. Cool completely before slicing.
Do not brown meat! Mix stew beef, mushroom soup, water and dry onion mix together. Then pour into a 2-quart casserole or bean pot. Cover and bake at 325° for 3 hours. Add sliced carrots and potatoes for the last 30 minutes. This needs no thickening and has a delicious flavor.
Brown onion and hamburger in large skillet. Cook macaroni in salt water until tender; add to hamburger mixture. Add tomato soup or juice, chili, enchilada powder, salt, pepper and grated cheese; mix well. Let simmer for about 30 minutes. Add water if too thick.