HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make layers of tomatoes, peppers and onions, sprinkling salt sparingly between each individual layer. Let sit overnight. In morning, empty brine and add vinegar to cover tomato mixture. Place pickling spices in cheesecloth and add sugar. Cook for 3 hours (high at first, then cut heat as mixture has to be stirred at times). This mixture will make about 12 quarts or more.
Saute garlic, red pepper and black pepper. Brown the rice with garlic mixture in olive oil. Add chicken broth. Bring to boil; simmer until rice is tender.
Mix all together. Score top of meat loaf and pour over top of meat loaf. Bake at 350° for 1 1/2 hours.
Sift together the first 7 ingredients. Beat the next 5 ingredients together, then blend into dry ingredients. For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle. Turn pancakes when tops are covered with bubbles and edges look dark. Serve immediately. Yields 20 (4-inch) pancakes.
Whip condensed milk and lemon juice together; add lemonade and peel. Fold in Cool Whip. Pour into crusts. Makes two 8-inch pies or 1 extra serving size. Use baked pie crust or graham cracker or vanilla wafer crusts. Keep refrigerated.
Cook bacon until crisp. Drain and crumble, reserving 1/4 cup drippings. Cook onion in reserved drippings until tender. Blend in flour, sugar, salt, celery seed and pepper. Add water and vinegar. Cook and stir until thickened and bubbly. Add bacon and potatoes, tossing lightly. Beat thoroughly about 10 minutes. Trim with parsley and pimiento, if desired. Makes 8 to 10 servings.
Drain salmon. In a mixing bowl, mix salmon, egg and onion. Stir in flour. Add baking powder and 2 tablespoons milk to salmon mixture. Form into small patties and fry until golden brown (about 5 minutes) in hot shortening.
About 1 hour before serving, start heating oven to 350°. In 1 1/2-quart casserole, dissolve bouillon cubes in boiling water, stirring while dissolving. In hot margarine in medium skillet (medium heat), saute rice for 5 minutes or until golden brown, stirring constantly. Add to broth in casserole. Add rice, onion, celery, mushrooms and seasonings. Bake, covered, stirring occasionally, for 40 minutes. Remove lid and cook 5 minutes longer. Serves 8 or more.
Mix all of the above ingredients. Place in small aluminum bake cups and bake at 450° for 40 minutes.
Mix sugar and flour. Add beaten egg yolks and milk. After mixing well, cook over boiling water until thickened, stirring constantly. Now add in vanilla, butter and coconut, reserving a little of the coconut to sprinkle over top of meringue. Pour into baked pastry shell. Beat egg whites until stiff, adding 6 tablespoons sugar and 1 teaspoon vanilla. Spread on top of pie. Sprinkle coconut on top and brown at 425°.
Mix Kool-Aid as directed on packages. Add pineapple juice, bananas and strawberries. Add sugar; mix well. Freeze. Approximately 1 hour before serving, let thaw until slush. Add ginger ale. Serves 40 to 50 people.
Mix yeast, milk and 1/2 cup sugar in saucepan and heat until lukewarm. In large bowl, put flour, Crisco salt, eggs and rest of sugar. Add the yeast mixture and work it up. Get another large bowl and oil it. Put dough in this bowl and knock it down. Cover with wax paper and towel and put in warm place for 1 1/2 hours. After rising, knock it down and roll it around in the oil. Make out rolls and put in greased pan. Pat melted butter on top and bake at 350° until brown. Brush with butter.
Cook the onion in butter for 5 minutes, stirring constantly; do not let brown. Add the mushrooms and seasonings and simmer 15 minutes. Turn the mixture into oblong baking dish and arrange chicken and ham on top. Add enough hot cream to cover the meat. Let simmer in 400° oven for 10 minutes. Cover with Parmesan cheese; let remain in oven until cheese is browned.
Mix and refrigerate a couple of hours before using. It's a great relish tray dip.
Mix and sift flour, baking powder, salt and spices. Cream butter with brown sugar and vanilla. Beat in eggs and orange juice. Add the flour mixture a little at a time, then fruits and nuts. When mixed, turn into wax paper-lined pan. Bake at 350° for 25 minutes.
Line 9 x 13-inch pan with graham crackers; do not crush. May have to break a couple to fit around the pan. Make pudding using 3 cups of milk. Fold Cool Whip into pudding. Layer pudding with graham crackers, ending with crackers (3 layers crackers, 2 layers pudding). Refrigerate 3 hours.
Slice apples in 9 x 13-inch pan (greased). Sprinkle 1/2 of brown sugar and cinnamon mixture over apples. Mix white sugar, flour, egg and baking powder together. Mixture will be crumbly. Sprinkle over apples. Drizzle 1 stick melted oleo over all. Bake 40 minutes in a 350° oven.
Cook milk and sugar for 10 minutes; boil. Remove from heat. Add butter, chocolate chips and Marshmallow Creme. Stir until cool.
In a large kettle, over high heat, cook beef and sausage until brown. Add cabbage and carrots. Cook 5 minutes, stirring often. Drain. Stir in soups, water and potatoes. Heat to boiling. Reduce heat to low. Cover; simmer 10 to 15 minutes, or until carrots and potatoes are tender. Makes about 7 cups.
The key to this delicious traditional dessert is allowing each layer to set fully before proceeding to the next. So allow yourself 48 hours in its preparation.
Preheat oven to 350°. Line corned beef into greased pie plate and form into a nest. Combine corn, soup, chopped onion and parsley. Pour into nest. Top with cheese and bake 35 to 40 minutes. Makes 6 servings.
Stir dry ingredients; set aside. Measure cereal and milk into large mixing bowl. Let stand 2 minutes. Add egg whites and oil; beat well. Stir in cranberries, raisins and orange peel. Add dry ingredients	to cereal mixture. Bake in 400° oven for 22 minutes. Makes 12 muffins.
Butter bread slices on both sides. Place 6 slices in bottom of a 9 x 13-inch pan. Cover with layers of cheese, meat and onion. Top with remaining 6 slices of bread. Beat eggs. Mix in milk, salt and pepper. Pour over mixture in pan. Cover and refrigerate overnight (or all day). Bake, uncovered, at 350° for 50 minutes.
Melt butter in a frying pan. Saute onions and green peppers until onion is transparent. Remove from pan. Cook chicken in butter (salt and pepper to taste) until done. Remove chicken. Drain juice from can of peas into a measuring cup. Add water to pea juice to measure for amount of rice you are cooking. Pour into pan and follow directions for cooking rice. When rice is cooked, add green pepper, onion, chicken and peas. Mix well and serve.
Grease a 9 x 13-inch Pyrex dish. Place half of bread cubes in dish. Layer half of cheeses and ham and repeat layers with remaining cheese and ham. Top with remaining bread cubes. Beat together eggs, milk and seasonings. Pour liquid ingredients over mixture in dish and refrigerate overnight. Before baking, melt butter and mix with crushed corn flakes. Spread on top. Bake at 375° for 40 minutes. Serves 12 to 15.
Combine margarine, milk and sugar in medium saucepan. Bring to a boil and cook 3 minutes over medium heat, stirring constantly. Stir in chocolate chips and vanilla. Beat with a spoon until of spreading consistency.
Drain the tomato sauce from the 2 cans of pork and beans into a large bowl. Add about 1 cup of brown sugar and about 1/4 cup of ketchup. Clean and dice the green pepper and onion. Add to sauce. (If you don't like green peppers or hot sauce, they can be omitted.) Add hot sauce, more ketchup and more brown sugar (to taste). Combine this sauce with beans in a glass baking dish. Top with bacon strips or sprinkle with bacon bits. Bake about 45 minutes at 350°. (If you're in a hurry, you can also cook in microwave for 10 to 15 minutes or until onions, peppers and bacon is cooked.)
Put all ingredients in a blender for 1 1/2 minutes. Pour into graham cracker crust and refrigerate.
Mix first four ingredients well and pour half of mixture into 9 x 13-inch greased and floured pan. Mix together brown sugar and cinnamon and pour over cake mixture. Spread remaining mixture over this. Bake at 350° for 40 minutes. Punch holes in cake. Mix powdered sugar, vanilla and milk. Pour over cake while hot.
In a large mixing bowl, cream butter and sugar. Add egg; mix well. In separate bowl, combine flour and baking powder. Gradually add to butter mixture. Add coconut, walnuts and vanilla extract; mix thoroughly. Press 2/3 of dough into a greased 13 x 9 x 2-inch baking pan. Spread with preserves; crumble remaining dough over preserves. Bake at 350° for 30 to 35 minutes. Cool. Yields 36 bars. Freezes well.
Combine sweet potatoes, apple, celery, walnuts, dried fruit and salt. Blend together sour cream, mayonnaise and milk. Fold cream mixture into potato mixture. Chill. Serve on lettuce.
Heat oven to 400°. In large bowl stir together all ingredients except butter, pumpkin, buttermilk and eggs. In medium bowl, stir together remaining ingredients. Add to flour mixture. Stir until moistened. Spoon batter into greased 12-cup muffin pan. Bake for 15 to 20 minutes or until lightly browned. Let stand 5 minutes. Remove from pan. Yield: 1 dozen.
In a large nonstick skillet, brown beef over medium heat until it is no longer pink, breaking up into 3/4-inch pieces. Pour off fat and season beef with one seasoning packet from the noodles and set aside. In same skillet, combine 2 c. water, vegetables, noodles (broken up), ginger and remaining seasoning packet. Bring to a boil and reduce heat. Cover and simmer for 3 minutes or until noodles are tender, stirring occasionally. Return beef to skillet and stir in green onions. Makes four servings.
Grease pan; cover bottom with rice, then place dry onion soup and chicken. Pour soup, which has been diluted with water, over chicken. Bake 1 1/2 hours at 350° uncovered or 1 1/2 hours at 325° for a glass dish. Turn chicken over when half done (about 45 minutes) so it can brown.
Brown pepper, celery, onion, meat and salt. Simmer 5 minutes. Add soup and sauce and cook 15 minutes longer. Cook noodles and mix with meat mixture into 15 x 10 pan or roaster. Sprinkle grated cheese on top and bake at 350° for 1 hour.
Slice potatoes and place in a 9 x 13 pan. Heat milk, soup and cheese together. Pour over pork chops and potatoes. Bake at 350° for 1 1/2 hours, uncovering the last 1/2 hour.
Mix ingredients. Shape into 1-inch balls. Melt 1/4 cup shortening in skillet and brown meatballs. Remove balls from skillet and drain fat. Heat chili sauce and grape jelly in skillet until jelly is melted. Add meatballs and stir until coated. Simmer 30 minutes. Serve hot in chafing dish. Makes about 5 dozen.
Mix all ingredients well. Pour into pastry lined 9-inch pie plate. Place into preheated hot oven, 450°, for 20 minutes. Reduce oven heat to 350°. Bake for 30 to 35 minutes until a silver knife placed in the center comes out clean, as one does for a pumpkin or custard pie. Good eating and enjoy!
In medium bowl, with electric mixer at medium speed, beat cream cheese and heavy cream until smooth. Slowly add confectioners sugar, beating until smooth and creamy.
Combine orange juice, milk and pudding mix; beat with electric mixer until smooth, about 2 minutes. Stir in sour cream. Chill 2 hours.
Cream shortening and sugar; add eggs, one at a time. Mix well. Add baking powder, soda and salt to flour and sift. Add flour mixture to creamed mixture, alternately with buttermilk. Add flavoring and mix well. Refrigerate dough for 1 hour, roll to 1/2-inch thickness, cut cookies and place on a cookie sheet. May sprinkle tops with sugar. Bake at 350° for 12 to 15 minutes.
Sift all dry ingredients. Cut butter into flour; stir in raisins and caraway seed. Combine eggs with milk and mix until you have a nice dough. Knead for 2 minutes and shape into round loaf. Turn into lightly greased and floured 9-inch round skillet (cast-iron is best). Cut a deep cross on top of cake. Bake at 350° for 50 minutes. Brush with milk when done. Yields 1 loaf.
Sift together flour, baking powder, soda and salt. Beat margarine until creamy, gradually adding sugar until light and fluffy. Alternate adding flour mixture and bananas to margarine mixture, beating after each addition. Bake in a well-greased loaf pan at 350° for about 1 hour.
Mix all of the ingredients and place in plastic bag. Add chicken and shake to cover all pieces. Marinate overnight. Place chicken pieces on a hot grill and grill 5 minutes each side.
Mix flour and baking soda; set aside. In a large bowl add all other ingredients and flour mixture. Pour in well-greased and floured pan. Bake at 350° until done.
Combine graham crackers, walnuts, sugar and butter/margarine. Press on bottom and sides of 9-inch spring-form pan. Chill. Beat eggs until light and thick; add sugar, vanilla and lemon juice while beating. Beat in cream cheese and sour cream, a little at a time. Beat until smooth and without lumps. Pour into spring-form pan. Bake at 350° for 75 to 80 minutes. Turn off heat and leave cake in closed oven for 90 minutes. Remove from oven and let cool in pan to room temperature.
Mix sugar, oil and eggs; beat. Add flour, sugar, salt, soda, baking powder and cinnamon; beat. Add zucchini, nut meats and raisins; beat. Pour into 2 loaf pans. Bake at 350° for 55 to 60 minutes.
Gently push strawberries through sieve to remove all seeds. Pour orange juice through the strainer to remove pulp. Make a syrup by boiling sugar and water until sugar dissolves. Mix all ingredients and chill thoroughly. Makes 24 (16 ounce) servings.
Mix 7 cups water and sugar together. Bring to a boil. Steep green tea bags in 2 cups water for 20 minutes. Mix and cool. Add orange juice, lemonade and brandy. Serve with 7-Up or citrus soda pop.
Mix together eggs, sugar and oil with electric beater. Add flour, soda and salt; sift together. Mix nuts and fruit in a bowl. Add these to the batter and pour in greased mold, well floured. Bake 1 1/2 hours to 2 hours at 350°. If oven is too hot, turn back to 300° the last 30 minutes.
Pour sugar over apples. Mix thoroughly and let stand while preparing batter. Sift together flour, soda, nutmeg and salt into large mixing bowl. Beat eggs and corn oil together. Add to dry ingredients and continue beating until smooth. Stir in vanilla, apple-sugar mixture (including juice), raisins and nuts. Continue stirring until evenly distributed through batter. If apples are not real juicy, add a little water. Pour batter into well-oiled tube pan. Bake in preheated 350° oven for 1 hour. If preferred, can add a glaze for topping, although it's delicious plain.
Blend all the ingredients in a medium bowl. Store in an airtight container. Makes 7 1/2 cups container. To make by the cup, put 1 tablespoon Mocha Coffee Mix in a mug and add 6 ounces boiling water; stir until mixture is dissolved. Garnish with whipped cream and shaved chocolate.
Cream sugar and butter. Add syrup and salt. Beat well. Beat in eggs, one at a time. Add pecans. Cook in unbaked pie crust until thick and brown.
Bake larded beef tenderloin in flat, foil lined pan for 3/4 hour in a 450° oven. Remove string and larding. Slice and pour sauce over meat.
Add rice to boiling broth; cook unti done. Beat the eggs until light in color; add lemon juice and mix well. Slowly add 1 cup broth juice to eggs and beat vigorously so as not to curdle. Pour egg and broth mixture into remaining soup and mix. Stir for about 5 minutes, so as not to curdle. Add chopped parsley on top of soup when serving. Serve at once.
Mix the cake mix, 1 stick oleo, 2 eggs and 1/2 teaspoon lemon extract. Spread thick batter into slightly greased 9 x 13-inch pan (with hands). Cream 1 stick oleo and the cream cheese; blend well. Add the powdered sugar, 1 teaspoon lemon extract and 2 eggs. Blend well and spread over batter mixture. Bake at 350° for 45 to 50 minutes, until golden brown (do not overcook).
In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes. Drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter or margarine. Spread half of stuffing mixture in bottom of 12 x 7 1/2 x 2-inch baking dish.
Brown hamburger and	drain.	Add envelope of taco seasoning according to package directions. Add refried beans and heat. Pour in a 9 x 13-inch casserole dish. Spread sour cream on top of	hamburger mixture. Put cheese on top.	Bake at 350° until bubbly. Serve hot with nacho chips.
Preheat oven to 350 degrees. Brown sausage and drain fat. Place pizza crust on flat baking sheet. Cut the crust down the center and roll out sides to length. Combine sausage, pepperoni, parsley, flour, mozzarella, and mushrooms. Place mixture on crust. Gather crust together to form two rolls. Mix egg white and seasoning together and brush onto crust. Bake for 20 - 30 minutes until crust is brown.
Cook unpeeled potatoes until tender; slice as thin as possible without causing them to crumble. Place layer of sliced potatoes in very large bowl; sprinkle with salt. Top potatoes with layer of celery, then onions, then bacon, then parsley. Combine mayonnaise, vinegar, sugar, salt and pepper. Spread several tablespoons of dressing mixture over parsley layer. Repeat layers several times, until all ingredients are used. Toss salad very gently, trying not to break up potato slices more than necessary. Chill, covered, until serving time.
Melt chocolate chips in double-boiler or microwave until smooth. Stir in rum extract; cool. Separate 3 of the eggs. Beat whites until stiff. In a large bowl, beat 2 remaining eggs with 3 yolks until creamy. Stir in chocolate mixture; fold in egg whites. Whip 1 cup cream. Fold into chocolate mixture. Pour into 2-quart souffle dish. Chill at least 2 hours. Before serving, whip remaining 1 cup of cream with vanilla and sugar. Spoon on mousse to serve.
Place corn in a 1 1/2-quart casserole. Mix together sugar, flour and salt. Mix dry ingredients with corn and pour cream over mixture. Cut butter into chunks and place over top. Bake at 350° for 35 minutes. Stir twice while baking. Serves 6 to 8.
Preheat oven to 350°. Combine coconut and nuts and spread in the bottom of a greased 9 x 13-inch pan. Prepare cake mix by package directions. Carefully pour this over the coconut-pecan mixture. In a saucepan, heat the margarine and cream cheese until mixture is melted. Stir in sugar. Mix well and spoon over cake batter. Bake 35 to 40 minutes. Do not cut until cooled.
Cook potatoes in boiling salted water until tender. Drain; cool slightly. Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside. Heat chicken broth until warm; remove from the heat. Add mayonnaise, salt, pepper and garlic powder; mix until smooth. Pour over potato mixture and mix lightly. Cover and chill. Just before serving, gently stir in tomatoes and bacon. Yields 10 to 12 servings.
Combine cranberries with sugar in mixing bowl. Add bread cubes, orange peel, salt, cinnamon and butter. Toss with enough orange juice to make mixture moist enough to hold together. Makes enough to stuff a 9 pound turkey.
Dissolve jello in boiling water and set to cool. Cream the cheese, sugar and vanilla; add jello a little at a time and mix well. Whip Milnot and fold into jello mixture. Roll crackers to make crumbs; add melted butter or oleo and pat into 9 x 13-inch pan. Add jello mixture and sprinkle a few cracker crumbs over top for looks. Chill.
Mix all ingredients, except margarine and bread crumbs. Put in dish. Melt margarine and milk with bread crumbs. Top over casserole. Bake 30 minutes at 350°.
Brown beef and onion. Season and pour in taco sauce, mushroom soup and chicken soup. Simmer in greased casserole dish. Layer crushed Doritos, meat filling and cheese. Bake at 350° for 20 to 25 minutes.
Saute onion, green pepper and garlic in olive oil. When tender, add water, rice and pizza sauce. Cook, covered, for 15 minutes. Add shrimp and scallops and cook, covered, until water is absorbed. Serve with Cuban bread and salad.
Mix in order given. Fold in chopped eggs. Cover with foil. Bake 40 minutes in 350° oven. May be served with rice or in pastry shells.
Preheat oven to 450°F (230°C). Grease a 13 x 9-inch baking pan. In a large bowl, combine cornmeal, flour, sugar, 1 teaspoon salt and baking powder. Stir in eggs, milk and melted butter until blended. Spread in greased baking pan. Bake 30 minutes. Cool. Crumble cooled corn bread.
Cream sugar and shortening; add milk, egg, flour and baking powder. Batter will be runny. Grease a 9 x 12-inch pan. Pour in mixture. Bake 40 minutes at 350°. Serve hot or cold.
Mix eggs, sugar, syrup, salt, vanilla and fat. Spread nuts in bottom of shell; pour in filling. Bake at 350° for 25 to 30 minutes.
Melt margarine and saute onions. Add cheese, soup and sour cream until smooth. Boil potatoes, not too done. Let cool and cube into small cubes. Mix with soup mixture. Put in buttered casserole and top with 2 tablespoons margarine. Bake 30 to 45 minutes at 350°.
Mix sugar, water, spices and Crisco; bring to boil and boil 3 minutes. Cool. Mix soda and baking powder in small amount of water; pour into cooked mixture. Add flour and nuts. Pour into Bundt pan and bake at 350° for 1 hour. "Old family recipe."
Sprinkle chicken with salt. In a 12-inch skillet, brown chicken in hot oil, about 15 minutes. Remove chicken from skillet. In the remaining drippings, cook rice, onion and garlic. Add water, undrained tomatoes, bouillon, salt and pepper. Bring to a boil. Stir well. Arrange chicken on top of rice. Cover and simmer 30 to 35 minutes or until chicken is tender. Stir in peas and pimiento. Cover and cook 5 minutes more.
Mix sugar and flour and put in bottom of unbaked pastry crust. Cut small pieces of butter over sugar-flour mixture. Pour cream over but do not mix. Sprinkle with nutmeg. Bake 10 to 13 minutes in 400° oven, then 45 minutes in 325° oven.
Add sugar gradually to margarine. Beat eggs into mixture, one at a time. Beat in flour, vanilla, lemon extract and almond extract. Bake at 320° for one hour in greased and floured pan.
Heat oil and saute shallots and garlic for 1 minute. Add Prosciutto; cook 5 minutes longer. Add tomato sauce and drained peas. Salt and pepper to taste. Simmer for 15 to 20 minutes, stirring often. Cook pasta according to package directions; drain and place in a large bowl. Mix with sauce. Sprinkle with cheese. Makes 4 servings.
Mix all ingredients (not walnuts) in ovenware bowl. Sprinkle with walnuts and bake 15 minutes at 350°.
Brown ground beef in a large skillet. Drain off excess grease, then add chili and heat until hot. Place nacho chips on plate. On top of nachos, place the meat and chili mixture. Add Cheez Whiz on top of the chili. Add the rest of the toppings, finishing off with a tablespoon of sour cream.
Roll out dough. Fry Italian sausage. Put cheeses on dough; spread out, leaving 1-inch border of uncovered dough. Add sausage. Roll into loaf; bake by instructions on pizza dough package.
Boil sausage,	onions	and potatoes for 20 minutes. Remove from pot and add	garlic	and crab boil.	Add corn to boiling water and boil 5 to 10 minutes until nearly done. Add shrimp, sausage, potatoes	and onions. Boil until shrimp are done, probably not more than 5 minutes.
Cover spareribs with water in a large pan. Cook over low heat for 1 hour; drain. Place ribs in shallow baking dish. Pour salad dressing over ribs. Cover; refrigerate and let marinate for 4 hours, turning occasionally. Cover and grill ribs 5 to 6 inches from medium coals, brushing with barbecue sauce every 5 minutes until ribs are done and meat begins to pull away from bone, 15 to 20 minutes. Serve with remaining sauce.
Mix cream cheese, 1 1/2 cups of flour and 1/2 cup of butter until smooth. Shape into ball and refrigerate 1 hour. Saute mushrooms and onion in 3 tablespoons of butter until tender. Stir in sour cream, salt, thyme and 2 tablespoons of flour. Roll out dough and cut out 3-inch circles. Put a little mushroom mixture on each; fold and brush with butter. Bake 12 to 14 minutes at 450°.
Melt butter on medium heat. Add green onions, green, red and yellow bell peppers, mushrooms and bacon. Season to taste with seasonings. Saute until bacon is softly crisp. Add green beans without juice. Cover; cook for 5 minutes, then simmer until ready to serve.