HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel, seed and chop tomatoes into 1/4-inch pieces. Peel, seed and dice cucumbers likewise. (The finer the dice the more elegant the results, the time is worth it. Don't use a food processor.) Chop pepper and scallions very fine. Dice garlic very fine. Mash lightly and add to oil and vinegar. Pour over the vegetables. Add tomato juice and beef broth. Season with hot pepper sauce and Worcestershire sauce. Chill overnight to allow flavors to blend. Serve cold. Boiled, chilled shrimp may be added to serving bowls.
In a large bowl, combine first 7 ingredients. Toss lightly. Cover and chill at least 2 hours. Before serving, slice banana. Add to turkey mixture with nuts. Serve in lettuce cups. Garnish with coconut and oranges.
Arrange yams, apple and dates in greased, shallow, 1 1/2-quart casserole. Sprinkle with lemon juice, flavoring, nutmeg, walnuts and brown sugar. Dot with butter or margarine. Bake in 350° (moderate) oven 20 to 25 minutes.
Cut biscuits into fourths. Mix sugar and cinnamon in a bowl. Roll biscuits in mixture. Place biscuits in a greased tube pan. Pour melted butter over the top. Bake at 325° for 30 minutes. This is really great for breakfast.
Cream butter and sugar. Add eggs, 1 at a time. Sift flour, soda and baking powder and add alternately with sour cream. Add flavoring and blend well. Start in cold oven. Bake at 350° for 1 hour and 20 minutes.
Peel, cook and mash potatoes. Saute onion, celery, parsley and marjoram flakes until tender. Beat eggs. Add to mashed potatoes (no milk). Then add rest of ingredients and bake if desired.
Preheat oven to 375°. Roll crust onto flat baking stone. Spread with garlic. Grate 1/2 of Romano cheese, 1/3 cup over crust with deluxe cheese grater. Sprinkle with 1 cup Mozzarella cheese and 1 teaspoon oregano. Top with tomatoes, remaining Mozzarella and oregano. Grate remaining Romano cheese over top. Bake 30 to 35 minutes or until golden brown and bubbly. Yield: 8 servings.
Combine rhubarb and sugar and let stand overnight in refrigerator. Next day, heat mixture to a boil and boil for 10 minutes, stirring constantly. Add Jell-O. Mix well. Pour into small sterilized jars. Cover and let cool. When cool, store in freezer.
Cook chicken and debone it. Mix crackers, poppy seed and melted margarine in large bowl. Mix deboned chicken, cream of	chicken soup and sour cream in another bowl. Layer 1/2 of Ritz mixture for	crust in bottom of casserole dish. Next, put in	the chicken, soup and sour cream mixture. Put remaining cracker mixture on top.	Cook at 350° for 30 minutes.
Put rice and water in bottom of pan. Place chicken on rice. Mix soups together and pour over chicken. Bake at 325° for 2 hours in covered pan. Remove cover and cook 15 to 20 minutes longer.
Cut chicken into pieces; sprinkle with fajita seasoning, salt and flour and put into hot oil.
Combine first 4 ingredients using mixer; add remaining ingredients mixing by hand. Drop by very large spoonfuls-making six cookies to a cookie sheet. Bake 12-15 minutes at 350 F.
Mix together and put in casserole dish. Melt 3/4 stick margarine. Crush 1 package Town House crackers and mix with margarine. Sprinkle on top. Bake at 350° for 45 minutes.
Cook pasta; drain and toss lightly with olive oil to prevent sticking. Set aside. Lightly beat egg yolks; add half and half, salt, pepper and cayenne or Tabasco. Chop fresh parsley; add and mix all until blended. Set aside in a large bowl. In a large frying pan, saute the pasta and scallops. When the scallops turn opaque, add zucchini, eggplant and peppers. Continue cooking, stirring constantly. When the vegetables are hot, add the mixture to the bowl with the eggs and cream. Stir vigorously. When it begins to thicken, add cheese. Mix well.
Beat eggs at medium speed with electric mixer until thick and lemon colored. Add butter and next 4 ingredients. Mix well. Pour into pastry shell. Bake at 350° for 50 minutes or until filling is set. Yields one 9-inch pie.
Mix together with fingers the flour, soda, oatmeal and brown sugar. Add margarine. Mix well and line a greased 9 x 13-inch pan (cover bottom well).
Mix hash browns, onion, bell pepper; salt and pepper to taste. Place in a 9 x 13 pan. Pour half of margarine over mixture; add bacon crumbles, if desired. Heat and stir sour cream, cream of chicken soup, and Cheez Whiz until mixed good; pour on top of potatoes. Add crushed corn flakes. Add remaining half of margarine on top. Bake at 350° 1 hour or until done.
Mix flour and salt in large bowl. Take yeast and crumble over flour and salt. Add butter and lard (make substance like pie dough) Make hole in middle of dough and put egg yolks, eggs and sour cream into it. Mix with hands.
Turn on oven at 375° (high moderate). Beat eggs slightly in 2-quart bowl. Stir in sugar, corn syrup, butter and vanilla. Stir in pecans. Pour into unbaked pie shell. Bake near center of oven 35 to 40 minutes or until filling is slightly firm. Center of pie may look soft when pie is gently shaken but will become firm when pie cools.
Melt butter and saute onions. Add onions to beef broth; cook for 10 minutes. Pour into ovenproof bowls. Lay sliced French bread on top of soup. Sprinkle with cheese and broil until cheese is golden.
Cream shortening and sugar. Add eggs. Add flour mixed with soda and baking powder. Add mashed bananas and pecans and mix well. Pour into loaf pan and bake at 350° for 3/4 to 1 hour. When persimmons are in season, you may substitute them for the bananas. One cup of peeled mashed persimmons equals 2 medium ripe bananas.
Preheat oven to 350°. Mix broth, soup and vegetables together. Then add chicken.
This is a large cake. I use a 12-inch spring-form pan. Single ten-inch is too small. Great for a special party. Serves 16.
Set oven to 350°. Cut the bananas in half lengthwise. Put in an ovenproof dish, with the cut sides facing up. Melt the butter or margarine in a pan over a low heat. Stir in the brown sugar and cinnamon. Pour over the bananas. Cover with dish with aluminum foil and bake for 45 minutes.
Preheat oven to 350°. Cook beef until brown; drain grease. Add onion, garlic salt, spaghetti sauce and undrained mushrooms. Mix well. Pour half of the cooked macaroni into deep casserole and cover with half of the tomato sauce. Spread half of the sour cream over the tomato sauce. Top with all of the Provolone cheese. Repeat the layers. Top with Mozzarella cheese. Cover and bake at 350° for 35 to 40 minutes. Remove cover and bake until cheese melts. Serves 6 to 8.
Slice off top of cake (1/2-inch thick). Scoop out a cavity all the way around the cake. Mix half of the Cool Whip and the package of strawberries together (reserve 2 or 3 strawberries). Empty into the cavity of the cake. Put top back on. Frost with remaining Cool Whip, then put leftover strawberries on top.
Dissolve Jell-O in water. Add berries and ice cream. Mix until smooth. Chill.
Cream together the sugar and shortening. Add eggs. Add soda to sour cream, then add this to egg mixture. Combine flour, baking powder and salt together and sift. Add gradually to egg mixture. Add vanilla. Drop by teaspoons on a greased cookie sheet. Bake at 375° for 15 minutes.
Cook vegetables as shown on package. Drain and put into dish. Stir in soup and cheese. Mix together the cracker crumbs and melted butter. Sprinkle on top of vegetables. Bake for 1/2 hour at 350°.
Gradually add the sugar to the stiffly beaten egg whites. Add chocolate chips. Drop by spoonful on ungreased cookie sheet. Bake at 350°. After baked, turn oven off and leave it in overnight.
Core apples and slice into quarters. Place in a saucepan with water. Cook slowly until apples are tender, about 20 minutes. Put apples through a food mill and discard skins (if mill is not available, peel apples before cooking and after cooking, mash them). Add cinnamon and lemon juice. If desired, add sugar, but it is not necessary.
Add sugar to egg. Add oil and honey to fill cup. Sift flour, salt, soda and cinnamon. Add vanilla. Combine with honey mixture. If egg is large and vanilla is generous, the dough may be a little weak. Add 1/4 cup more flour. The dough should be stiff. Press dough into pre-greased large pan, 11 x 16-inch. Bake 25 minutes at 325°. On removing from oven, have already prepared the slightly runny glaze. Ice when cookies are still very hot.
Mix together cream cheese, powdered sugar, milk and flavoring. Be careful not to add too much milk and flavoring or the mixture will be soupy. Add Cool Whip and blend with mixer until creamy. Divide mixture between the two pie shells. Gently spoon half of cherry pie filling over top of mixture. Cover pies with plastic top from pie shells. Chill about 2 hours before serving. Makes 2 pies.
Pour boiling water over salt, sugar and shortening. Stir and cool. Add yeast to water; put yeast and egg in mixture. Stir in flour to make soft dough. Rub top with solid shortening. Cover loosely. Put in refrigerator (keeps 3 to 4 days). Put out about 2 hours before use. Make into rolls, let rise. Bake at 450° until browned.
Mix beaten eggs, sugar and vanilla. Mix in Eagle Brand milk. Mix well and pour into freezer and add enough milk to fill container. Mix this ahead and sit in the freezer; when ready to make ice cream, you'll be ready.
Skin tomatoes if fresh. Place in large skillet on top burner at medium heat. Bring to a boil. Add sugar to taste (some days I like less, sometimes more) approximately 1/2 to 3/4 cup. Cook until it becomes thick and clear; add lump of butter, size of walnut (about 3 tablespoons). Add dumplings and continue to cook until done. Add seasonings (salt, pepper and basil). Remove from fire and stir in a drizzle of evaporated milk (1/4 to 1/2 cup).
Sift flour, baking soda and salt. Set aside. Cream shortening; add sugar and pudding mix. Cream until light and fluffy. Add eggs; mix thoroughly. Add flour mixture; beat thoroughly. Drop by teaspoonful onto cookie sheet. Bake at 325° for 10 to 12 minutes.
Mix first 3 ingredients and spread into dish. Pour picante sauce on top. Sprinkle cheese on sauce and put tomatoes on top of the cheese. Bake at 375° until bubbly.
Saute onion, celery, mushrooms, shallots, garlic, scallions and parsley in butter until limp. Add water chestnuts, walnuts and herbs and cook over low heat for about 1 to 2 minutes. Mix with cooked rice and cool slightly. Combine egg and broth and stir into rice mixture along with prunes. Season to taste with salt and pepper. Use as stuffing or a side casserole. Makes 4 cups or stuffs a 4 to 5 pound roasting chicken. If used as a side casserole, put in 1 1/2-inch high roasting pan; oil the top and bake until golden on top (1/2 hour approximately).
Cook until thick, in a double boiler, the white sugar, beaten egg yolks and milk. When cooled somewhat, but still medium hot, add unflavored gelatin, cold water and vanilla. Let cool until solid. Then fold in packages of Dream Whip and egg whites and beat until stiff with mixer (at low speed). Set aside.
Brown meat in oil and season with salt. Add onions and saute until tender. Add water, soup base, salt and paprika. Cook until meat is tender (falling apart). Add tomatoes. Heat to boiling. Mix cornstarch and water. Add to broth to thicken. Serve over noodles.
Cut chicken and fry with onion and garlic. When done, add tomatoes and water. Boil 5 minutes; add bay leaf, salt, rice saffron (seasoning out of yellow rice) and green peppers. Stir thoroughly and place in 350° oven for 30 minutes. Garnish with the pimentos and can peas. Serves 6 to 8.
Dissolve gelatin in a little cold water and mix into hot milk. Let set until cool. Stir in whipped cream and pecans. Pour into dish lined with vanilla wafer crumbs. Top with a few crumbs. Chill thoroughly. Cut into squares to serve.
Grind egg, salt, juice and mustard for 70 seconds. Add oil while motor is running. Makes 1 1/2 cups.
Grease 12x9 baking dish. Pour rice in bottom of dish, put chicken on top of rice. Pour onion soup mix over chicken and rice. Heat mushroom soup and water until hot, and pour over top. Add butter, and bake at 375° for 1-1/2 hrs. or until done.
Place chicken breast halves on a preheated barbecue grill for 20 to 30 minutes or until cooked through. Meanwhile, in a medium-sized bowl, combine the remaining ingredients, then brush over cooked chicken and grill for 5 minutes more.
Preheat oven to 350°.	Mix ingredients together. Pour half of the batter into pan. Mix brown sugar and cinnamon in a small bowl. Sprinkle over batter in pan. Pour other half of batter in pan. Bake 45 to 50 minutes	or until cake is golden brown or springs back at touch.
In skillet, crumble and brown sausage. Pour off grease. Transfer sausage to very large stock pot. Add tomato juice, tomatoes, green beans, butter beans, okra and carrots. Cook over medium heat for 45 minutes, stirring occasionally. Add potatoes. Cook for 15 minutes. Add corn and peas. Cook 15 more minutes. Serve hot with cornbread. Leftovers freeze well.
Mix all ingredients together. Add cheese last. Bake for 1 hour at 350°.
Brown meat, onion, cumin and chili powder; drain off fat. Put meat mixture in pan. Layer with the beans. Top with Ro-Tel and soup, then add the tortillas. Finish with cheeses. Bake at 350° for 1 hour.
Melt butter with 1 1/2 c. sugar; add dates, lemon juice and milk. Cook until soft and mushy. Beat eggs. Add to fruit mixture with vanilla and salt. Add Rice Krispies and nuts; cool. Shape into balls and roll into coconut, chopped nuts or powdered sugar.
Heat oven to 350 degrees. Prepare Chocolate Chip Topping (below); reserve. Pour hot water over dates in small bowl. Let stand 5 minutes. Drain dates, reserving water. Mix flour, brown sugar, cocoa, baking soda, and salt in ungreased square pan, 8x8x2 inches. Stir in dates. Add enough water to date water to measure 1 cup. Stir water mixture and remaining ingredients into flour mixture. Sprinkle with topping. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean.
Mix ingredients well and put into a 9 x 12-inch ungreased pan. Bake 15 minutes, or until slightly browned, in a moderate oven.
Add sugar to butter in mixing bowl; cream well until light and fluffy. At medium speed, add eggs, one at a time, beating well after each one. Add flour and lemon extract. Pour batter into well-greased 15 x 10 x 1-inch cookie sheet. Mark off into 20 squares, making holes with teaspoon carefully. Place a heaping tablespoonful of pie filling in each center. Bake at 350° for 40 to 50 minutes. While warm, sift powdered sugar over squares. Cut into 20 squares.
Combine all ingredients except pineapple in a heavy saucepan. Stir well. Cook over medium heat 15 or 20 minutes or until the cranberry skins begin to pop. Stir in the pineapple; reduce heat to low and cook an additional 30 minutes, stirring often. Serve warm or cold.
Combine the first 4 ingredients; divide among six 16-ounce glasses. Fill glasses with ginger ale. Top each with a scoop of sherbet. Serve immediately. Yields 6 servings.
To prepare flower pots: Use 3 new clay pots that are 4 inches wide at the top (inside rim) and 4 1/2 inches in depth. Pull off a 12-inch square of heavy duty aluminum foil. Turn clay pot over and press foil as smoothly as possible over bottom and up sides of outside of pot. Remove shaped foil, then turn clay pot over and carefully press foil down into pot firmly and smoothly against insides of pot. Press extra foil over rim of pot for easy lifting later. Grease bottom and side of foil; dust with flour.
Place franks in saucepan with wine. Cover and heat slowly to simmer. Turn off heat. Let stand to plump up. Cut a lengthwise gash in top of each frank.
Combine dressing, parsley and basil in a small bowl, cover and chill. Alternate squash, onions, tomatoes and mushrooms on 8 skewers.
Cream margarine. Add sugar a little at a time. Add eggs and vanilla. Sift together flour, soda, salt and baking powder. Add alternately with sour cream. Drop by teaspoon on greased baking sheet. Flatten with wet hand. Sprinkle with sugar and cinnamon. Bake at 350° to 375° for 12 to 15 minutes.
Spread peanut butter evenly over 4 bread slices. Arrange banana slices evenly over peanut butter. Top with remaining bread slices. Set aside. Combine eggs and milk in shallow dish. Melt butter in a large, nonstick skillet over medium heat. Dip each sandwich into egg mixture, turning to coat both sides. Place in hot skillet and cook 3 to 4 minutes on each side or until brown. Serve immediately.
Combine sweet potatoes, sugar, eggs, vanilla, milk and 1/2 cup butter. Beat with mixer until smooth. Spoon into a greased 2-quart shallow casserole dish. Combine brown sugar, flour, 1/3 cup butter and pecans; over top of casserole. Bake at 350° for 30 minutes. Makes 8 to 10 servings.
Brown onion and meat together and drain. Mix all ingredients, except beans. Add meat mixture and beans with other ingredients. Bake for 45 minutes at 350°.
Cream butter and brown sugar; add beaten eggs, sour cream and soda. Beat well; stir in remaining ingredients. Drop by teaspoon on a greased cookie sheet.	Bake at 350° for 15 minutes.
Mix all together except sour cream. Fold sour cream in last. Grease ovenproof dish lightly (deep pie plate). Bake at 450° for 30 minutes.
Cut bananas into 1-inch pieces. Place the lemon juice, sour cream and coconut into separate bowls. Dip banana pieces into the lemon juice. Roll in sour cream and then in coconut. Make sure all sides are covered. Cover with Saran Wrap and refrigerate several hours. Makes 24 pieces.
Cook and drain the chopped broccoli. Soften gelatin in water. Add condensed chicken broth to gelatin; heat and stir until gelatin is dissolved. Beat mayonnaise, sour cream, lemon juice and minced onion with rotary beater until smooth. Add gelatin and beat again. Fold eggs and broccoli into partially set gelatin mixture.
Brown, drain and rinse hamburg. Fry onions. Can also add 2 large green peppers, diced. Mix catsup, sugar, chili powder, cornstarch, salt and pepper. Mix and place in electric roaster. Simmer 2 to 3 hours, stirring often. Serves 80 to 85.
Coat beef in first 4 ingredients, brown. Add onion and garlic, cook until soft. Add rest of ingredients. Cover and simmer 2 hours. Add potatoes and carrots, cook another 45 minutes.
Cut chicken wings into drumettes. Discard tips or freeze for chicken stock. Wash chicken. Combine the light soy sauce, teriyaki sauce and lemon juice. Pour over chicken and marinate for 3 to 4 hours. Heat oil in deep fryer or skillet. Drain chicken and fry.
About 1 1/2 hours before serving or up to 2 weeks ahead: In a 4-quart saucepan over high heat, heat water to boiling. Add walnuts and heat to boiling; cook 1 minute. Rinse walnuts under running hot water. Drain. Wash saucepan and dry well. In a large bowl with a rubber spatula, gently stir warm walnuts with sugar until sugar is dissolved. (If necessary, let mixture stand 5 minutes to dissolve sugar.) Meanwhile, in same saucepan over medium heat, heat about 1 inch salad oil to 350°. With a slotted spoon, add about half of walnuts to oil; fry 5 minutes or until golden, stirring often.
Melt margarine and set aside. Combine stuffing, Parmesan cheese, parsley and garlic. Dip chicken into margarine. Roll in stuffing mixture. Arrange, skin side up, in shallow baking pan. Do not crowd. Sprinkle with margarine and stuffing mixture. Bake at 350° for 1 hour or until tender.
Cream butter. Add sugar and egg. Stir in milk and vanilla. Sift remaining dry ingredients together. Add to butter mixture and blend well. Stir in raisins or pecans, if desired. Drop by teaspoonfuls on a lightly greased baking sheet. Allow room to spread. Bake at 350° for about 10 minutes.
Arrange chips in single layer on large microwave plate. Sprinkle cheese evenly over chips. Spoon teaspoonfuls of beans over chips; top with 1/2 teaspoonful of salsa. Microwave at medium (50%) 1 1/2 minutes or until cheese is melted.
Pare apples; cut in eighths and arrange in 9-inch pastry-lined pie plate. Mix 1/2 cup sugar with cinnamon; sprinkle over apples. Sift 1/2 cup sugar with flour; cut in butter until crumbly. Sprinkle over apples. Bake in hot oven (400°) for 40 to 50 minutes.
Beat shortening, brown sugar and eggs. Stir in sour milk. Sift together the flour, soda and salt; stir in. Mix in nuts, cherries and dates. Chill. Bake at 400° for 8 to 10 minutes.
Stir milk into rice; add sugar, salt and eggs, slightly beaten. Bake in a buttered shallow dish.
Add gelatine to milk in a small pan. Heat and stir until dissolved. Cool. Beat 2 egg yolks well with 1 cup of sugar. Whip the cream until stiff. Beat 2 egg whites and add to yolks and sugar. Now add gelatine mixture and pour all of this into whipped cream and beat well, adding vanilla. Put in refrigerator.
Mix potatoes, butter, sour cream, milk, soup and 1/2 cheese. Save other half for top. Pour in 9 x 13-inch baking dish. Bake in 375° oven for 45 minutes.
Brown ground beef; pour off fat. Add spaghetti sauce, water and seasoning. Simmer 7 minutes.
Put walnuts on a cookie sheet. Mix melted oleo, crushed rosemary, salt and cayenne pepper. Pour over walnuts. Bake at 350° for 10 minutes.
Mix the buttermilk and sugar in a sauce pan and cook slowly until at soft ball stage (approximately 15 minutes). Take off heat and add the vanilla, stir. Next add nuts and stir until covered. Spread onto waxed paper and let cool. Break apart with fork and store in tin.
Blend shortening, brown sugar and granulated sugar in a large bowl. Beat in vanilla and eggs. Sift remaining dry ingredients together; add to the sugar-egg mixture, blend well. Add 1/2 cup candy. Drop from teaspoon on ungreased cookie sheet; decorate tops with remaining candies. Bake in oven at 375° for 10 minutes or until golden brown.
In skillet, begin frying okra, then add all remaining ingredients. Cook, covered, for 1 hour.
Mix well. Bake at 350° for 30 to 35 minutes or until cake is done. Prick holes in the cake with a fork. Pour juice from one large can of crushed pineapple over cake while it is still hot. Prepare topping.
Chop chicken and veggies; brown chicken in oil first, then add onion and other veggies. Stir constantly until browned a little. Add soy sauce, garlic and Italian seasoning and a little water. Cover and simmer until you're ready to eat.
Stir margarine and garlic 2 minutes. Stir in soup, milk and cheese. Heat to boiling. Add chicken. Cook over low heat 5 minutes, stirring often. Top with fettuccine.
In a large bowl, stir together sweetened condensed milk, water, egg yolks and vanilla. Fold in whipped cream. Pour into aluminum foil 9 x 5-inch loaf pan. Freeze 6 hours or until firm. Scoop ice cream from pan or invert and slice for serving.
Measure water into a saucepan and add rice, bouillon granules, margarine and peppers. Bring to a boil. Cover tightly and simmer until all water is absorbed (about 25 to 30 minutes). Add chicken livers that have been chopped in the food processor and the raw oysters. Cook for about 10 more minutes. Add green onions. Stir well and serve. This dish is relatively expensive to make but it is worth the expense. The Cobb children think that Christmas and Thanksgiving dinner is incomplete without their wild rice and oyster dressing. Serves 9.
Combine first 5 ingredients in a medium bowl. Combine Italian dressing, vinegar and curry powder; add to rice mixture and toss well. Cover and chill.
Put slices of dough in Bundt pan. Sprinkle with pudding and cinnamon. Mix melted butter, brown sugar and nuts; pour over dough. Cover with foil and leave on counter overnight. Bake at 375° for 30 minutes. Turn over on plate.
Preheat oven to 450°. In a large plastic bag, add all ingredients. Close bag and shake until potatoes are evenly coated. Empty potatoes into shallow baking pan; discard bag. Bake, stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish with chopped parsley, if desired. Makes about 8 servings.
Grease 13 x 9 x 2 pan. Heat first 3 ingredients to boiling. Stir in vanilla. Pour over cereal in bowl until coated. Fold in marshmallows. Press in pan with buttered spoon. Let stand 1 hour.
Combine first 6 ingredients. Stir in remaining ingredients. Cover; chill. Makes 5 cups.
Brown hamburger, onion and garlic. Drain grease. Add chili powder and cumin.