HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind the peppers and place in a large mixing bowl. Pour enough boiling water over the peppers to cover; let set 10 minutes. Drain; add onions and celery seed if using. Set aside. In	large saucepan, boil	vinegar, salt	and sugar together. While boiling add pepper-onion mixture.	Boil up well. Pour into jars and seal.
Mix all ingredients together. Spread on muffins. Freeze for 1 hour. When ready to cook cut into small pieces.	Bake at 350° for 10 minutes.
Boil chicken in generous amount of water until tender; add salt and pepper to taste. Add butter. Mix flour and salt. Add warm chicken broth to make a firm dough. Divide into 2 parts and roll thin on floured board. Have at least 2 quarts of broth in large pot with cooked chicken and bring to a full boil. Cut dough into strips and drop into boiling broth, one piece at a time. Cook uncovered at least 10 minutes. Reduce heat and cook 20 minutes more, covered.
Mix 1 can sauce and refried beans with meat. Place a scoop of meat and cheese on tortilla; roll up and place in pan. Pour the other can of enchilada sauce over tortillas and top with cheese. Bake at 350° for 25 to 30 minutes or until cheese bubbles.
In a large bowl, combine sugar, salt and shortening. Add boiling water and stir until shortening melts. Add beaten eggs. Stir. Add 3 cups of flour and mix well. In 1 cup of warm water, dissolve the yeast. Add to first mixture, then add 3 more cups of flour. Mix well and refrigerate overnight. Place rolls in greased pan and let rise 2 to 3 hours.
Cook hamburger, onion, green pepper and garlic together for 20 minutes. Drain. Cook noodles as usual; drain. Add to meat. Add tomatoes, tomato paste, corn, chili powder and Worcestershire sauce. Mix all together and let stand overnight in refrigerator. Cook at 325° for 1 hour. Put cheese on top. Cook until melted.
Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2-inch. Beat cake mix (dry), water, oil, egg whites and 1 container yogurt in large bowl on low speed 30 seconds . Beat on medium speed 2 minutes. Pour into pan. Bake 35 to 40 minutes or until cake springs back when touched lightly in center; cool completely. Fold remaining container yogurt and 1 or 2 drops red food coloring into whipped topping. Spread over top of cake. Garnish with strawberries if desired. Refrigerate any remaining cake.
Take strawberries, sugar and pineapple. Hull the berries; wash and drain them. Peel the pineapple and put it through a food grinder. Put the fruit into a saucepan and bring it slowly to a boil. Add the sugar and cook until it is thick.
Cream butter. Gradually add sugar. Blend in egg, cream, baking powder, salt, vanilla, butter extract (if needed) and baking soda. Gradually add flour. Roll out about 1/4-inch thick. Cut out. Place on ungreased cookie sheet. Bake at 400° for 5 to 7 minutes.
Brown veal patties as directed. Place cooked noodles in bottom of a long casserole dish. Layer veal patties on top of noodles. Sprinkle well with Parmesan cheese. Pour can of spaghetti sauce over patties. Sprinkle Mozzarella cheese over spaghetti sauce. Top with Parmesan cheese.	Bake at 350° for 20 minutes or until cheese melts.
Butter two cookie sheets. Place four pecan halves about 2-inches apart on the sheets.
Mix dry Jell-O into cottage cheese. Set aside. Drain very well any fruit to be used. When fruit is dry, add to Jell-O mixture. Fold in Cool Whip. Refrigerate about 2 hours before serving. Serves 6.
Mix together and store in a resealable bag or container. Makes 5 1/2 cup servings.
Beat eggs, sugar and oil. Stir in flour, salt, soda and cinnamon. Add vanilla, carrots and nuts. Bake in preheated oven at 350° for 45 minutes.
Mix 1 cup water, 1/4 cup white vinegar and a few drops food coloring for a homemade version. Make as many colors as you like.
Brown 1 pound of hamburger meat with one small chopped onion. Add 1/2 to 3/4 tablespoon of chili powder and Tabasco sauce, depending on how much seasoning you want. Add about 1/2 tablespoon of salt and season to taste. Stir and simmer all the mixture for about 10 minutes, then add tomato soup and mushroom soup and stir well. Let cook over low heat for about 20 minutes. Stir often to keep from sticking. Serve with cooked spaghetti.
In skillet, cook chicken in oil about 10 minutes, until brown on both sides. Remove chicken. Add a touch more oil, if necessary. Cook broccoli and mushrooms until tender (if using canned mushrooms, cook them less than broccoli). Stir in soup, milk, mustard and spices. Heat to boiling. Return chicken to skillet. Cover and simmer about 10 more minutes or until chicken is done. Serve contents of skillet over precooked noodles.
Wash, pare and core pears; slice before measuring. Chop fine. Combine pears and pineapple. Add rind and juice. Add sugar and cook over slow heat, stirring frequently. Cook 20 minutes. Pour into sterilized jars to within 1/4-inch of top. Put on cap and screw band firmly. Process in boiling water bath 10 minutes. Makes 8 half-pints.
Mix cream cheese with enough milk to make spreading consistency. Spread on bottom of 10-inch serving plate. Spread top with desired hotness of Tabasco and Worcestershire sauce. Sprinkle lightly the garlic salt over sauce. Pour shrimp cocktail sauce over mixture. Spread thawed shrimp on top. Refrigerate and serve with favorite crackers. Enjoy!
Dissolve Jell-O in 2 cups boiling water. Add 3 more cups of water, sugar and pineapple juice. Pour mixture into gallon container and freeze.
Wash, destem and dry mushroom caps. Brown sausage and crumble. Add crumbs and cheese and stir until cheese is melted. Fill caps with sausage. Melt margarine in bottom of large casserole dish. Place stuffed caps into margarine. Top with remaining cheese and bake at 350° until cheese is melted.
Thoroughly mix the flour and the yeast in a bowl. Put in all other ingredients. Knead everything together until you have a dough. Let dough rise on warm place until it doubles the size. Knead again. Form into a roll and cut into 8 pieces. Flour your hands and form dumplings. Put them on a floured cookie sheet. Let them rise until they are doubled. Put a dish towel over a wide pot with boiling water and fasten to pot handles. Sprinkle with flour. Put dumplings on top and cover with a bowl. Cook approximately 15 to 20 minutes. Test with a toothpick. Serve with melted butter, sugar and cinnamon.
Mix all ingredients. Roll in ball or log after first chilling in fridge. Roll in chopped pecans and 3 tablespoons of parsley, if desired. Serve with crackers.
Chill milk until ice cold. Mix 2 eggs, 6 tablespoons sugar, lemon rind and 2 tablespoons lemon juice in a large bowl. Beat egg whites until stiff. Beat in 4 tablespoons sugar. Fold in egg yolk mixture. Whip chilled milk until fluffy. Add 3 tablespoons lemon juice and whip until stiff. Fold into egg mixture. Pour into tray. Sprinkle graham crumbs over top. Freeze. Do not stir.
Mix first 4 ingredients until smooth. Use Bundt pan, pour in about 1/3 of cake batter. Sprinkle dry Jell-O over batter (about 1/2 of Jell-O), then pour another 1/3 of batter and sprinkle rest of Jell-O. Pour rest of batter in pan. Bake at 350° for 45 or 50 minutes.
Melt at low heat oleo and chocolate chips; cool. Add 1 cup chopped nuts and marshmallows. Spread 2 cups of coconut on sheets of wax paper. Mix marshmallows and nuts with melted chocolate. Form into logs and place on paper spread with coconut. Roll until coconut all sticks to logs. Wrap in wax paper and freeze overnight. Slice in pieces while still frozen.
Combine chopped vegetables (include the peeled and chopped broccoli stems), broth, water and salt in a large pot. Bring to a boil. Simmer 20 to 30 minutes until vegetables are tender. Process the soup in blender (in batches) until pureed. Return to heat. Add skim milk mixed with cornstarch. Cook 5 to 10 minutes to thicken. Add salt and pepper to taste.
Combine potatoes, carrots, celery, onion, salt and pepper in a pot. Add boiling water and simmer until tender. Make a white sauce of the butter, flour and milk. Stir into the cooked vegetables. Add Parmesan cheese and simmer a little longer.
Place chocolate morsels in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate is melted. Remove from heat. Cream shortening; gradually add 1/2 cup sugar, beating until light and fluffy. Add chocolate, egg and corn syrup, beating well. Combine flour, soda, salt and cinnamon; add to creamed mixture, beating just until blended. Shape dough into balls, using about 3 tablespoons of dough for each ball and roll in sugar. Place on ungreased cookie sheets about 2 1/2 inches apart; bake at 350° for 18 minutes. Cool on cookie sheets for 2 minutes. Remove to wire racks and cool completely. Yield: About 14 jumbo cookies.
Combine biscuit mix, sugar replacement, milk and margarine in mixing bowl. Stir to mix; will be lumpy. Add berries and nuts. Put in 6 muffin tins coated with vegetable spray. Bake 20 to 25 minutes at 400°.
Boil chicken for 1/2 hour. Place cut up cooked chicken in pan with scallions. Season with spices. Saute. Add spaghetti sauce until mixture is sticky. Cook on warm. Cook box of shells al dente; cool shells. Add 8 ounces sour cream to chicken mixture. Stuff shells. Place in baking dish. Add the rest of spaghetti sauce over shells. Add bag of cheese on top. Cook at 350° for 30 minutes.
Mix cornstarch, salt and milk	in small saucepan. Cook until thick, (stirring).	Cool. Cream the sugar, butter, Crisco and vanilla. Beat. Add cooked and cooled mix and beat until it looks like whipped cream, thickened. Makes enough to ice a large layer cake.
Saute sausages in greased Dutch oven over medium heat until well browned. Transfer to plate. Discard drippings from pot. Add margarine; heat. Add onion. Cook over medium-low heat 2 minutes. Add garlic. Cook 3 minutes. Add green and red pepper, tomatoes (drained), thyme, chili powder, ground red pepper and sugar. Cook, covered, over low heat for 15 minutes.
In large mixing bowl, blend broth with soup. Mix in remaining ingredients except almonds. Pour into 2-quart casserole. Bake in a 325° oven for 40 minutes. Just before serving, sprinkle with almonds. Serves 6 to 8.
Combine all ingredients in 1 1/2-quart saucepan. Heat until boiling, then turn down and let simmer until mixture is blended. Remove spices. Serve warm.
Spread 1 cup of the mini chocolate chips in a 13 x 9-inch pan; set aside. Spread almonds in shallow pan; toast at 350° for about 7 minutes, or until golden brown. Set aside.
Put blueberries in 8 x 8-inch pan. Mix flour, baking powder, shortening, 1/2 cup sugar and milk. Spread over berries. Mix 3/4 cup sugar and cornstarch and sprinkle over batter in pan. Pour the boiling water over this. Bake at 350° for 45 minutes.
Dissolve Jell-O in water. Add strawberries, pecans and bananas. Pour half of mixture into pan. Put in refrigerator. When Jell-O begins to set, spread with sour cream. Pour remaining Jell-O over sour cream. Chill until firm.
Grate potatoes and cook on a griddle. When potatoes are cooked through, but not crispy, pour batter over them. Cook on both sides. Serve with sour cream.
Mix salt, ginger and cinnamon in punch bowl. Combine with softened ice cream. Stir in milk, then slowly stir in pineapple juice.
Combine crumbs and margarine and press into bottom of a 9-inch spring-form pan. Bake 10 minutes at 350°.
Beat the first 5 ingredients until smooth. Bake in a 9 x 13-inch pan at 350° for 25 to 30 minutes. Poke fork holes in cake. Stir together the powdered sugar and lemon juice. Pour over cake while warm.
Brown hamburger meat with onion; drain off grease. Add other ingredients and simmer for 30 minutes.
In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan and cook and stir over medium heat until nearly boiling. Reduce heat and stir 2 minutes more (do not boil). Remove from heat; stir in 1 cup coconut, butter and vanilla.
Make a thin syrup with the sugar and water. Put quartered apples into weak brine (1 tablespoon salt to each quart of water) until ready. Drain and drop into boiling syrup. Cook until transparent (3 to 5 minutes). Pack into clean, hot glass jars; fill to overflowing with hot syrup. Seal at once.
Boil chicken until tender; debone. Make dip from Velveeta and Ro-Tel. (Mix together and put in microwave until cheese is melted.) To dip, add both cans of soup and stir well. Pour over the boned chicken in casserole dish and add taco Doritos. Stir well. Bake at 350° for 30 minutes.
Cover bottom of pot in bacon grease. Add chopped onion and bell pepper and saute until tender. Add tomato sauce, chopped tomatoes and 2 cans of water. Salt and pepper to taste. Add 4 tbsp. of sugar. Bring to a boil. Add rice and bring to a boil again. Turn heat down and simmer until rice is tender, but not dry, stirring occasionally. There should be a little juice in the pot.
Sprinkle pecans in unbaked pastry shell. Sprinkle with chocolate pieces and drizzle with caramel topping. Set aside. In medium bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour over mixture in crust. Bake at 350° for 45 minutes or until center appears set. Cool and chill for at least 1 hour before serving. Sift cocoa powder lightly on top.
In large bowl, combine flour and sugar. In heavy saucepan, combine butter, shortening, coffee and cocoa. Heat to boiling. Pour boiling mixture over the flour mixture in bowl. Add the sour cream, eggs, soda, salt and vanilla. Mix well. Pour into well buttered baking pan. Bake at 350° for 20 to 25 minutes. While brownies are baking, prepare frosting.
Mix beans and tuna on medium in a skillet. Cook until hot. Serve on crackers.
In a bowl, mix honey, mustard and curry. Place chicken pieces in 2 Pyrex oblong baking dishes. Pour sauce over pieces. Turn pieces over a few times to coat with sauce. Sprinkle with seasonings to taste. Add paprika and bake at 325° for 1 1/2 hours. If chicken starts to brown too much, turn oven down slightly and bake a little longer. Serves 6 to 10.
Place water and barbecue sauce in slow cooker. Add onion and pepper to sauce. Place pork chops in sauce. Add mushrooms, salt and pepper. Cook on medium 2 to 3 hours or until tender.
Peel, core and slice apples. Mix cornstarch, brown sugar, nutmeg and cinnamon together. Coat apples with mixture.
In a separate container, mix the vinegar, oil and sugar. Stir thoroughly and pour over other ingredients, but do not stir. Cover and refrigerate overnight. Stir in the morning. Keeps as long as you like. Very good.
Beat eggs, sugar and shortening. Blend well. Add alternately dry ingredients and wet ingredients. Bake at 350° until golden brown, about 30 minutes. Use 9-inch round pan or 9 x 12-inch pan.
Mix well with hands and bake in a 13 x 8 x 1/2-inch pan, or one 12-inch pan. Bake 15 minutes at 400°. When done, stir with a spoon until grainy and store in a closed jar in refrigerator until wanted for use.
In double boiler, melt. Dip balls with tongs. Place on wax paper or foil.
Melt oleo in shallow baking dish. Sprinkle with the next 5 items. Pour milk over top. Bake at 350° for 10 to 12 minutes. Cool completely before cutting into squares.
Spray casserole dish with nonstick spray. Combine all ingredients into casserole. Bake at 350° for 1 hour.
Cut your beef in chunks. Put in large pot of 8 or more cups of water; cook until beef gets tender. You can also add your carrots and onions same time you start your beef.	When your beef gets	half done, put your mixed vegetables, lima beans, soup greens and 1 can tomatoes. When your beef gets done, add your 1 can tomatoes, yellow corn, salt and pepper. When your water starts to boil again, add your egg noodles. Cook until your noodles are done. Cook your soup slow so the flavor goes through all of it.
Brown hamburger, onion and green pepper. Cook macaroni. In a 2-quart dish, put a layer of macaroni and a layer of hamburger, onion and green pepper. Slice cheese on top and add 1/2 of the can of tomato sauce. Repeat layers. Bake at 400° for 30 minutes, until cheese melts.
Melt margarine in bottom of 9 x 13-inch pan. Make dough of next 5 ingredients. Pour over mixture. Pour 1 quart peaches and half of juice on top. Bake at 350° for 1 hour. Sprinkle brown sugar over top before baking.
Prepare rice and fry sausage; drain well. Saute vegetables in oleo. Combine all ingredients except cheese. Place in large oblong casserole dish. Top with cheese. Bake at 350° for 30 minutes.
Mix Bisquick and sugar (white) together. Add milk and mix. Spread in 2-quart baking dish (rectangular). Spread brown sugar over batter. Melt chocolate chips and pour over batter. Bake 40 minutes at 350°. Good plain, but great with vanilla ice cream. Cut into squares to serve, making sure you get the bottom sauce with each piece.
Mix all ingredients together; form into balls. Roll balls in confectioners sugar (this is extra thin) and store in tight container. Let balls harden slightly before serving.
Combine eggs and sugar, beating well. Add salt, vanilla and 1/2 teaspoon of nutmeg. Gradually add scalded milk, stirring constantly. Pour mixture into pastry shell and sprinkle top with additional nutmeg.
Shred cabbage. Heat oil in skillet; add cabbage, apples and cloves. Salt slightly. Cook 25 minutes or until tender. Add sugar and vinegar. Simmer 5 minutes.
Cream dry Jell-O with softened cream cheese. Drain juice from fruit and add sufficient water to make 1 pint. Heat juice to boiling point. Gradually blend juice into cheese-Jell-O mixture. Stir until smooth. When cool, pour over fruit and place in refrigerator to set. Serve on lettuce leaf.
Mix and chill. Drink 2 ounces (1/4 cup) in the morning.
Beat the first 4 ingredients together with electric mixer until creamy. Place a vanilla wafer in the bottom of foil muffin baking cups. Divide this mixture into 20 muffin cups. Bake at 350° for 20 minutes.
Melt butter in a heavy pan. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk. Cook over medium heat, stirring constantly until mixture is thick and bubbly. Stir in next 6 ingredients. Pour chicken mixture into a lightly greased 12 x 8 x 2-inch baking dish. Top with pastry from recipe to follow. Bake at 400° for 25 to 30 minutes or until crust is golden brown.
Cream butter and sugar. Add flour, cream and slightly beaten eggs. Add vanilla. Pour into unbaked pie shell and bake at 350° until a golden brown.
Cook meat, sausage, onion, salt and peppers until browned. Add chili powder, cinnamon, nutmeg, tomatoes, rice and half can of tomato sauce. Simmer 10 to 15 minutes. Chop head of cabbage and cook in separate pan. Layer cabbage and then meat and rice mixture, ending with meat mixture in casserole dish. Pour remaining half can of tomato sauce on top. Bake in oven at 350° for 20 to 25 minutes, until browned.
Peel and slice potatoes and onion. Then you layer raw ground beef, sliced potatoes, slices of onion, the mushroom soup, not condensed, salt and pepper. Layer until all of the ingredients are used. Cover and bake at 350° for 45 minutes or potatoes are fork-tender.
Lightly butter a 9-inch ring mold (Bundt pan will do). Mix ingredients well and pack into mold. Bake for 25 minutes at 350°. Take from oven and pour off excess fat. Bake 25 minutes more. Turn onto heated plate and fill with scrambled eggs.
Spray a nonstick skillet with cooking spray and heat. Saute mushrooms, onions and peppers for about 5 minutes or until tender. Add rice, curry, salt and chicken broth. Bring to boil. Reduce heat to simmer; cover and cook 20 to 25 minutes until rice is tender. Serves 4.
Combine all ingredients in a container of an electric blender; process at medium-high speed until smooth and creamy. Cover and chill thoroughly. Serve as a topping for baked potatoes. Yield: 1 1/4 cups (about 9 calories per tablespoon).
Heat oven to 400°. Mix flour, baking powder, cinnamon and salt in large bowl. Mix cereal and milk in another bowl; let stand 3 minutes. Stir in carrots, raisins, sugar, oil and egg. Add to flour mixture. Stir just until moistened (batter will be lumpy). Spoon batter into muffin pan which has been sprayed with no stick cooking spray, filling each cup 2/3 full. Bake for 25 minutes. Serve warm. Makes 12.
Bring to a boil for 15 minutes. Remove from heat and stir in Jell-O until dissolved. Pour in containers.
Mix all together and bake in 2-quart casserole at 350° for 45 minutes.
Preheat oven to 375°. Mix sugars and flour. Beat in thoroughly the eggs, milk, vanilla and butter. Stir in nuts. Pour into pie crusts. Bake 40 to 50 minutes at 375°.
Mix pudding according to directions using skim milk. Mix in peanut butter while still warm. Pour into crust. Chill 3 hours. Cut pie into 4 pieces. Each piece is: 1 bread; 2 1/4 fat; 1 milk; 1 1/2 protein; no optional calories.
Mix all ingredients. Store in airtight container. Mix 1/4 cup mix to 1 cup hot water. Add marshmallows, if you like.
Set rack in lower third of oven and preheat oven to 350 degrees. Butter a 9 x 13 inch pan. Core and slice apples. In a skillet, melt butter with brown sugar and one tablespoon water. Add apples and cook, stirring for 2 to 3 minutes. Transfer cooked apples to the baking dish; allow to cool. Cut cream cheese into cubes and arrange evenly over apples. Cut slices of bread in half diagonally and layer over the apples to cover the whole dish. In a large bowl, beat together eggs, milk and vanilla. Pour the egg mixture over the bread, taking care to dampen all the bread. Sprinkle with cinnamon. Bake 40-50 minutes, until golden and puffed. Let cool for 10 minutes.
Cream margarine, sugar and eggs. Stir in pineapple, stir in bread cubes. Bake in greased 1 1/2-quart casserole at 350° for 1 hour uncovered, serve hot. Serve with pork chops, ham or turkey.
Bake cake mix as directed. Fix pudding as directed. When cake has cooled, slice in pieces. Layer in big container cake, pudding, pie filling until you stop with pie filling. Keep in refrigerator.
Wash turkey under cool running water. Remove hair and pin feathers. Pat dry with paper towels. Lightly salt and pepper.
Brown ground beef; drain and add all other ingredients. Simmer for 30 minutes. Put in casserole dish. Top with desired amount of sliced Velveeta cheese. Put in oven for 15 minutes or until cheese is melted at 350°.
Take turkey and swizzel a little vinegar on. Rub on Cajun seasoning into meat and then in seasoned bread crumbs. Heat pan; add oil, then butter and garlic. Quickly fry fillets 1 minute on each side or until brown but still tender. Remove to plate; add more vinegar to frying pan. Deglaze the pan and return in juices to pan from fillets. Boil and reduce by 1/2. Pour onto platter; arrange turkey on top.
Mix all of the above together and layer alternating with bananas, vanilla wafers and pudding, winding up with pudding on the top. Crumble a handful of vanilla wafers and spread over top for garnish.
Fry bacon until crisp. Remove bacon from grease and add all ingredients except mushrooms, cream cheese, and bread crumbs. Cook until tender and then add cream cheese. Remove stems from mushrooms and stuff mounds with cream cheese mixture. Place in a baking dish and add 1/4 cup hot water. Spread bread crumbs on top and bake at 375 degrees for 20 minutes. Insert a toothpick into each to serve.
Make pudding according to box directions. Coat glass bowl with raspberry preserves. Layer with slices of cake (sprinkled with brandy, sherry or rum), pudding, whipped cream and fruit with juice. Continue layering to top of bowl.
Mix butter, thyme and cayenne. Spread on pork. Place pork on rack in roasting pan. Pour orange juice over it. Roast at 375° for 25 to 30 minutes per pound or until temperature on meat thermometer reaches 185°. Remove meat to platter and keep warm.
Melt butter and let it cool. Add beaten eggs, sugar, cocoa, flour, vanilla and baking powder. Mix well with a wooden spoon; do not use an electric mixer. Bake at 350° in 9 x 13-inch greased and lightly floured pan for 25 minutes or until tops are firm. Top with chocolate frosting and 1 cup finely chopped walnuts.