HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients together. Add dry ingredients. Mix all well. Place mixture in a 10 x 15-inch pan. Bake at 350° for 30 minutes. Let cool slightly, cut into squares.
Caution: Wear rubber gloves in preparing. Chop onions, peppers, cabbage and green tomatoes. Mix all vegetable with 1/2 cup canning salt or table salt. Let stand overnight. Drain. Tie mixed spices in bag; add sugar and spices to vinegar. Simmer 20 minutes, then add all other ingredients and simmer until hot and well seasoned. Remove spice bag. Pack hot chow-chow into hot jars and seal at once. (Food processor may be used to chop vegetables and peppers, but do not chop veggies too fine.) (Caution - Wear rubber gloves and do not get directly over processor because of fumes and liquid of hot pepper.)
Saute mushrooms in butter. Line greased 9-inch square pan with spinach. Mix salt, 1/4 cup melted butter and onion. Sprinkle over spinach. Sprinkle on half of cheese. Now spoon mushrooms on top of cheese. Sprinkle with garlic powder and add second half of cheese. Bake at 350° for 20 to 30 minutes. If you use a 9 x 13-inch pan, double the recipe. Single recipe serves 4 to 6 persons.
Grease a 2-quart casserole dish. Pare and slice potatoes into dish. Season with salt and pepper. Peel and thinly slice onion in a layer on top of potatoes. Spread the ground beef in a layer over onions. Season the ground beef. Add beans and soup. Cover and bake at 350° for 2 hours.
Spread cream cheese onto large microwave dish. Pour chili over cream cheese; cover with Cheddar cheese. Microwave until cheese is melted and bubbly. Add lettuce, sour cream, tomatoes and olives. Serve warm with tortilla chips for dipping.
Line 9 x 5-inch loaf pan with aluminum foil, extending foil above sides of pan. Combine coconut and margarine. Press firmly on bottom of prepared pan. In large bowl combine remaining ingredients except whipped topping, mix well. Fold in whipped topping. Pour into prepared pan. Freeze 6 hours or until firm. To serve, remove from pan, peel off foil. Slice to serve. Freeze leftovers.
Sift 1/2 cup flour, baking powder, salt and cocoa together. Cream 1 cup sugar, oleo and 2 eggs. Add 1 teaspoon vanilla. In large bowl, add dry ingredients. Stir well. Add nuts.
Combine all ingredients. Place in a small greased casserole dish. Bake at 350° for 15 minutes. Serve hot with crackers.
Dissolve Jell-O in boiling water. Add strawberries, pineapple and pecans. Halve mixture, putting half in pan and leaving other half in bowl. Put pan in refrigerator; let gel. Afterwards, spread with sour cream. Pour remaining half on top; let gel.
Brown hamburger; drain. Add garlic, salt and pepper and tomato sauce. Simmer while cooking noodles. Mix sour cream, cottage cheese and onions together. In a large casserole, make 2 or 3 layers of noodles, cream mixture and meat sauce, ending with grated cheese. Bake at 350° until bubbly.
Combine all ingredients and simmer 1/2 hour. Serve in a fondue or heatproof dish over a candle warmer.
Soak beans in water overnight. Cover ham with water and boil until tender. Skim fat from broth. Add beans, drained, then celery, onions, parsley and pepper. Simmer all together until ham is well cooked, the beans soft and the whole well blended. Serves 6.
Just wash meat and veggies and cut up. Of course, you peel the potatoes! Throw everything in one pot. Simmer at 350° until tender to preference or chicken is done. Serves 3 to 6 people, depending on how much you eat! Can be served over rice. Is definitely not fattening unless you make gravy.
Drain vegetables, reserving liquid. Combine flour and soup mix in large skillet. Add water to reserved liquid to measure 3 cups; stir into mixture in skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in vegetables and beef. Cover; cook over low heat about 10 minutes, or until heated through. Makes 4 servings.
Cook spaghetti. Wash, cook and dice chicken. Saut pepper, celery and mushrooms in 1/8 pound of butter. Make white sauce with 2/3 stick butter, flour, broth and milk. Combine chicken, spaghetti, vegetables and pimento. Pour sauce over chicken mixture. Pour into casserole dish. Bake 400 degrees for 1 hour or until light brown.
Slowly put into boiling water tapioca; stir this frequently. Boil 1/2 hour until clear. Remove from heat. Pour into hot mixture the jello; add sugar. Let cool. Mix in Dream Whip, bananas and miniature marshmallows.
Cut celery, cauliflower and broccoli ends into small pieces. Add drained pimentos, olives and cheese. Mix together with mayonnaise.
Cover potatoes, onions and salt with water. Bring to a boil for 5 minutes. Drain. Add pimento and place in a greased 8-inch baking dish. Add pepper and cheese to white sauce and pour over potatoes. Top with crumbs and dot with butter. Bake at 350° for 30 minutes or until bubbly. Serves 6.
Place uncooked rice in casserole dish. Arrange chicken on top. Pour on soups and water. Bake at 300° for 2 hours. Turn chicken after 1 hour.
In small bowl, crush Wheaties. Add oats, coconut and chopped nuts. In another bowl, add flour, baking soda, salt and baking powder. Cream margarine and sugars. Add eggs and vanilla. Add dry ingredients and mix. Add cereal mixture last. Bake on greased cookie sheet at 325°.
Mix all ingredients together. Preheat oven to 375°. Pour in Bundt pan and bake 45 minutes.
Grease cookie sheet and top of bread, then let rise for several hours. Cut dough in half. Roll each section as thin as possible (12 x 15-inch).
Mix ingredients well. Add yeast mixture and mix well. Put in a tight plastic covered container and put in refrigerator overnight. Pinch amount of dough you need and knead it on a floured board. Roll or cut into biscuits. Place on a greased pan. Bake at 450°. When biscuits begin to brown, brush tops with melted butter. Dough will keep in refrigerator about 25 days.
Mix together flour and sugar; add remaining ingredients, mixing thoroughly. Pour into pie shell. Cook at 325° for 1 hour.
In 4-quart saucepan, combine soup, milk, cheese, garlic powder and pepper; add broccoli and carrots. Heat to boiling, stirring occasionally. Cover; cook on low heat 5 minutes or until vegetables are tender, stirring occasionally. Serves 3 to 4.
Dissolve Jell-O in 1 cup hot juice from drained pineapple (add water to make 1 cup). Add 1 cup frozen orange juice prepared as directed on can. Let set until partially jelled. Add fruit and chill.
Preheat oven to 350°. Grease or spray with nonstick coating a baking dish, 13 x 9-inch.
Cut pork chops and zucchini into bite size pieces. Fry pork pieces along with bones in ungreased pan until cooked. Transfer meat into a deep pot. Add zucchini, drained corn and tomato sauce. Add enough water to cover ingredients and season to taste. Let boil on medium heat until cooked or until zucchini is soft enough to eat. Pour over cornbread, if desired, when serving.
Combine all ingredients; chill thoroughly. Serve on lettuce leaves. Serves 6.
Mix all together and put in casserole. Crush potato chips and sprinkle over top. Melt 1 stick of butter and drizzle over top. Bake 1 hour at 350°.
Discard stems and shred cauliflower and broccoli. Combine with remaining ingredients. Marinate 24 hours for extra good flavor or can eat right away.
Mix all together. Put in freezer to make slush. After slushy add 16 or 32 ounces 7-Up.
Mash avocados and stir in garlic, lemon juice and mayonnaise. Spread into 8 x 12-inch pan. Cover with 1/2 of sour cream. Spread on salsa. Cover with remaining sour cream. Sprinkle on olives. Sprinkle on tomatoes. Sprinkle on cheese. Serve with nachos or Dorito chips.
Combine applesauce, margarine, egg, vanilla and sweetener. Add the applesauce mixture to the dry ingredients and mix well until moistened. Drop by spoonful onto greased cookie sheet. Bake at 375° for 10 to 12 minutes.
Beat butter and peanut butter together until creamy. Add graham cracker crumbs and confectioners sugar a little at a time until well blended. (Note: This mixture is very thick and heavy. I use a food processor to blend the ingredients. If you use a mixer, dough hooks are helpful.) Press the mixture into a 9 x 13-inch edged cookie sheet.
Put in oven at 375° about 1 hour. If too dry, add a little water and cook a little longer.
Lightly toast the English muffins. Spread pizza sauce on muffins and top with cheese. Place zucchini and mushrooms on top. Put in the toaster oven or microwave until cheese is melted. Enjoy.
Boil tea bags in 2 cups water 5 minutes. Set aside. Boil sugar in 4 cups water 5 minutes. Combine with tea. Stir in lemon juice, vanilla and almond extract. Chill and serve on ice.
Cook hamburger and drain grease. Add to large kettle with vegetable broth, 2 cans stewed tomatoes, whole tomatoes broken up, onion, veggies and garlic. Then add water to cover contents in kettle and continue to add as needed during cooking. Add pepper, salt and rosemary if desired. Cook on medium heat for 2 hours stirring occasionally.
Melt fat and blend in flour, salt and pepper. Add chicken stock and cook until thickened, stirring constantly. Add chicken and more seasoning, if necessary. Serve in macaroni ring. Serves 4.
Cook potatoes and mash. Mix with sugar and butter thoroughly. Wrap marshmallows with potato mixture. Roll each ball in corn flakes. Place in greased baking dish and bake for 20 minutes at 325°.
Add salt to egg whites and beat until foamy. Add sugar 1 tablespoon at a time, beating after each. Continue beating until stiff. Add vanilla and fold in cereal. Drop from teaspoon onto greased baking sheet. Bake at 350° for 15 minutes. Makes about 3 dozen cookies.
Heat oven to 250°. Combine crackers and nuts on large greased cookie sheet. Combine in saucepan, butter or margarine, sugar and corn syrup. Boil for 5 minutes. Remove from heat and add vanilla and soda. Pour over crackers and nuts. Bake for 1 hour, stirring every 15 minutes. When done, put on wax paper to cool. Break into pieces when cool enough to handle.
Stir together flour, sugar, baking powder and salt. Combine egg, milk and oil. Add to dry ingredients, stirring until combined. Stir in nuts. Pour into a greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 to 1 1/4 hours.
Combine marshmallows and pineapple in saucepan and cook over medium heat until marshmallows are completely melted. Cool thoroughly. Whip the cream and fold pineapple mixture into whipped cream. Pour into graham cracker crust and chill several hours or overnight. May be topped with more whipped cream and toasted coconut if desired.
Mix gelatin, sugar and salt in 2 1/2-quart saucepan. Stir in milk and chocolate pieces. Place over medium heat and stir constantly until gelatin is dissolved and chocolate is melted. Remove from heat; beat with rotary beater until chocolate is blended. Stir in Kahlua and vanilla. Chill, stirring occasionally until mixture mounds slightly. Fold in whipped cream. Turn into a 4-cup mold. Chill until firm. Unmold. Garnish with chocolate curls.
Mix mixture until thin (not running). Bake in well-greased muffin pan at 400° until top is brown.
Combine filling ingredients in order given. Pour into unbaked pie shells. Bake 15 minutes at 425°. Reduce temperature to 350° and bake an additional 40 to 50 minutes or clean knife test. Makes two 9-inch pies.
Go see Dad H. Hold out hand and say please. Unwrap Rancher; put candy in mouth. Give Dad H. the wrapper. Eat. Fighting over flavors is optional.
Combine cream cheese, soup and pepperoni. Spread on toasted muffins. Put on a cookie sheet and broil for 5 minutes or until cheese browns evenly. Cool for 5 minutes. Serve.
Wash chicken in water. Cut away skin and fat. Discard. Cut the chicken into pieces, dip in cold water and wipe dry. Shake the	chicken pieces in a paper bag with seasoned flour (flour, salt and pepper). Preheat the Dutch oven.	When it is hot, put in 2 tablespoons of cooking oil and add the chicken pieces. Brown until golden. Put lid on oven and add coals on top. Bake, basting the chicken occasionally, for 15 minutes. Turn the pieces over and cook 15 minutes more.
Bring to a boil oleo, cocoa, sugar and milk. Boil for 5 minutes. Remove from heat quickly and mix in peanut butter, oatmeal and vanilla. Drop on wax paper on cookie sheet.
Melt chocolate and butter and mix in sugar, eggs, biscuit mix and nuts. Spread in an 8 or 9-inch square pan. Bake 30 to 35 minutes at 350°. When cool, cut into 1 1/2-inch squares. Makes approximately 1 dozen brownies.
In a large saucepan, saute onion in margarine until soft. Stir in flour, mustard, pepper and nutmeg. Gradually add broth, cook, stirring constantly, until smooth. Add milk, heat through. Remove from heat. Add cheese, stir until melted. Serve immediately. Garnish with chopped parsley, if desired. Serves 4, approximately 3/4 cup each.
Place bacon on a rack in a 12 x 8 x 2-inch baking dish. Cover with paper towels. Microwave at High for 4 to 6 minutes, or until bacon is crisp. Drain bacon; crumble and set aside. Combine tuna, coleslaw and pepper; stir well. Core tomatoes; cut to, but not through, the base of each tomato. Place on individual salad plates. Spread wedges slightly apart; fill each tomato with tuna mixture.
Cook broccoli and cauliflower according to directions (microwave if you have). Drain, then add soup and Cheez Whiz. Pour into greased casserole. Put onions on top. Bake for 30 minutes at 350°.
Cream butter, cream cheese and sugar in large mixer bowl until light and fluffy. Add egg yolk, almond extract and orange juice and beat well. Combine flour, baking powder and salt and gradually add to creamed mixture. Stir in 3 cups of the coconut. Cover tightly.
Beat egg whites until stiff. Beat egg yolks until light. Add salt, pepper and melted oleo or butter. Fold into egg whites. Fold in matzo meal, one spoonful at a time. Refrigerate at least 1 hour. Wet hands and form batter into balls the size of a walnut. Drop into rapidly boiling soup or water. Reduce heat and cook slowly, covered, about 30 minutes. Serves 12.
Cream the sugar and butter. Add eggs, flour, cornstarch and vanilla. Mix until well blended and smooth. Add cream. Make small balls about 1 inch in diameter, then roll about 9 inches long and twist into a figure eight. Grease cookie sheet lightly and sprinkle with flour before putting roskette dough on the sheet. Bake at 350° in preheated oven for about 20 minutes. While still warm, carefully remove from cookie sheet to cool. Makes about 5 dozen.
Mix all ingredients in large mixing bowl. Cover with plastic wrap and refrigerate for 15 minutes. Toss again before serving.
Cream oil, sugar and eggs. Add flour and milk alternately. Stir in vanilla. Bake in greased and floured tube pan for 1 hour at 300°.
Melt butter in pan. Mix flour, sugar and milk together. Pour mixture over melted butter. Drop peaches on batter in pan. Sprinkle with sugar and nutmeg (optional). Bake at 350° for 45 to 50 minutes.
Cut eggplant in round 1/2 inch slices. Beat eggs, dip eggplant in egg then in bread crumbs. Coat completely and shake off excess crumbs. Slowly heat half of the oil in a a large skillet. Saute eggplant slices in oil until light brown on both sides, about 2 minutes per side. Drain eggplant on paper towel. Add more oil as needed to brown remaining eggplant. Preheat oven to 350 degrees. In a baking dish put eggplant then cover with ricotta cheese, spaghetti sauce, mozzarella cheese, Italian seasoning and parmesan cheese. Bake uncovered for 20 minutes. Let stand 5 minutes. Serves 4.
Remove mushroom stems. Chop enough stems to measure 1/2 cup. Cook half of mushroom caps in 3 tablespoons of margarine over medium heat for 5 minutes. Drain. Repeat with remaining mushroom caps and margarine.
Dissolve yeast in water, mix in a large bowl with other ingredients. Drop by spoonfuls into greased muffin tins. Bake at 425° about 20 minutes. Make sure margarine is cool enough so it won't cook the egg when you add it.
Brown and drain meat. Melt cheese with meat over low heat. Add remaining ingredients and put in a teaspoon of meat and cheese mixture on rye bread. Serve. Can freeze for later use.
Mix vanilla wafers and margarine; press in bottom of pan. Set in icebox to chill.
Mix milk, eggs, salt, pepper and butter. Then mix remaining ingredients except for a small amount of cheese. Pour into 9 1/2 x 11-inch baking pan. Sprinkle Cheddar cheese on top and bake for 45 minutes at 375°. Serves 4 to 6.
Have margarine and cheese at room temperature; whip until light and well mixed. Add remaining ingredients. Drop by spoonfuls on ungreased pan and press with fork dipped in flour. Bake 12 minutes at 350°. Makes 60.
Take slices of ham and spread on a layer of cream cheese. Cut ham into strips big enough to roll a pickle in. Take a pickle; roll it up in the ham and then slice into bite-sized pieces.
Sift together the first 6 ingredients. Cream shortening and sugar; add egg and beat until light and fluffy. Blend in applesauce. Add dry ingredients. Stir in raisins and nuts. Bake at 350° for 50 minutes.
Dissolve jello in boiling water. Add mashed bananas, pineapple and juice and strawberries and mix well. Refrigerate overnight and serve.
Dissolve yeast in warm water. Add buttermilk, sugar and Crisco. Stir to melt Crisco. Sift in flour, soda and salt. Beat until smooth and let stand 10 minutes. Divide in half and roll out each half on slightly floured board fairly thin. Cut each circle into 12 pie-shaped wedges. Roll from wide end to point. Put in greased pans and let rise 30 minutes. Bake at 400° for 15 to 20 minutes. Makes 24 rolls.
Mix thoroughly graham cracker crumbs, sugar and oleo. Mix cream cheese with sugar and eggs. Put graham cracker mix in loaf pan and spread with mixture. Bake 15 minutes at about 350°. Cool.
Sift together the first 8 ingredients. Combine shortening and bananas. Beat shortening and bananas for 2 minutes. Add egg; beat 1 minute. Add dry ingredients alternately with milk. Blend thoroughly after each addition. Stir in pecans; spread well in greased and floured 9 x 13-inch pan. Bake at 350° for 22 to 25 minutes.
Fillet fish, removing the skin. Cut into 1/2-inch cubes or squares. Use a glass or crock container. For each quart of fish, use 5/8 cup of pickling salt and cover with cider or white vinegar. Stir well. Place the jar in the refrigerator for one week. Stir thoroughly every day. Rinse thoroughly in cold water and let stand in cold water for one hour. Drain well, pack loosely in jar, using a layer of fish and layer of onion. Over this pour a syrup of 1 pint vinegar, 1 1/4 cups sugar and 1 teaspoon pickling spice. Bring to a boil and let cool. Remove spices. Pour syrup over fish. Seal and store in refrigerator. Ready in 3 to 4 hours.
Mix Mexicorn with creamed corn. Add remaining ingredients, except Parmesan; blend. Pour into buttered 9 x 12-inch casserole; sprinkle with Parmesan cheese. Preheat oven to 325°; bake until firm, about 40 to 45 minutes. Marvelous!
Separate cauliflower into flowerets. Drop into boiling water with salt. Cook five minutes or until tender-crisp. Drain. Arrange in a shallow, 2-quart well-buttered baking dish.
Place strawberries and Equal in a food processor or blender. Mix until coarsely chopped. With motor running, gradually add evaporated skim milk. Mix until smooth. Serve immediately. Serves 4 with 167 calories each.
Saute meat; drain fat. Sprinkle with packaged seasonings. Blend well. Add tomato sauce and tomatoes, mixed in blender. Simmer for 15 to 20 minutes, stirring frequently. In a very lightly buttered 9 x 13-inch casserole dish, spread a thin	layer of	sauce, then a layer of quartered tortillas, chilies and cheese. Repeat for a second layer. Bake at 350° for 40 minutes. Serves 8.
Mix flour and salt. Pour vinegar, then oil, then milk into a small cup and add all at once to flour mixture. Stir to blend. Then press into a ball. Flatten slightly. Roll out between 2 sheets of wax paper to fit an 8-inch pie plate. Flute edges. Pour in filling and bake at 425° for 25 minutes.
Gradually add sugar to butter in large mixer bowl, cream at medium speed until light and fluffy. At same speed, add eggs, one at a time, beating well after each. At low speed, add flour and lemon extract. Pour batter into well-greased 15 x 10 x 1-inch jelly roll pan. Mark off 20 squares. Place 1 heaping tablespoon pie filling in center of each square. Bake at 350° for 45 to 50 minutes. While warm, sift confectioners sugar over cake. Cool; cut into squares.
Preheat oven to 350°. Unwrap caramels and set aside in saucepan. Mix cake according to package. Grease and flour pan. Bake 1/2 of cake mixture in greased pan for 15 minutes. Melt together butter, milk and caramels on low heat. Remove cake from oven. Pour caramel mixture over cake. Sprinkle chocolate chips and pecans over caramel evenly. Spread rest of cake batter over top. Bake another 20 to 25 minutes. When toothpick comes out clean (in top layer of cake), cake is done. Cool for 1 hour. Use oblong cake pan.
Put butter, sugar and dates in large boiler. Cook until thick and bubbly. Mixture will make a ball when 1/2 teaspoon is put into a cup of cold water. Remove from heat; add nuts, Rice Krispies and vanilla. Mix well. Let cool. Make into small balls. Place on waxed paper. Roll in powdered sugar.
Dissolve Jell-O in boiling water. Add sugar and lemon juice. Stir and add frozen strawberries. Stir well. Fold in whipped cream. Crumble cake in small pieces. Place half in bottom of greased 9 x 13-inch pan. Pour Jell-O mixture over cake. Place second layer of cake and pour remainder of Jell-O mixture. Refrigerate until set.
Sift flour, salt and baking powder together. Add in margarine. Add sugar and currants or raisins. Add milk and work into soft dough.
Saute onions in margarine until tender. Stir in bread crumbs, sugar, salt and pepper. Set aside. Arrange half of the tomatoes in a 9 x 13-inch baking dish. Top with half of crumb mixture. Repeat layers. Bake at 350° for 30 minutes.
Combine squash, onion, salt and sugar. Simmer with small amount of water for 20 minutes. Drain well. Mash with potato masher. Add eggs, melted butter, flour, milk and cheese. Add seasoning salt to taste. Bake in a buttered 1 1/2-quart casserole for 30 minutes at 350°. Top with crumbs and bake 10 minutes more. It can be stored in a refrigerator for 2 or 3 days, unbaked. Freezes very well. Makes 8 servings.
Combine tomatoes, cheese, vinegar, oil, pepper sauce, garlic and salt. Cover and refrigerate at least 2 hours. Makes about 3/4 cups.
Using a colander, thoroughly rinse the beans, removing all the juice. In a mixing bowl, combine the beans, mayonnaise, onions and cucumbers. Mix thoroughly and add pepper generously. Salt to taste. Chill for at least two hours (overnight is better). Yields 4 (1/2 cup) servings.
Mix everything together but ham and cheese. Put enough sauce in meat to make it red. You can also add some onions. Bake at 350° for about 1 hour or until meat is brown. Sprinkle some Mozzarella cheese on top, Swiss and ham chunks.
Place all of the ingredients in a bowl and stir with spoon. Bake at 350° for 35 to 40 minutes in a 14 x 10-inch pan. Frost with the icing while the cake is still warm.
Cream butter; gradually add sugar, beating until mixture is light and fluffy. Add eggs, one at a time, beating after each addition. Combine flour, soda and salt; add to creamed mixture, mixing just until blended. Add lemon rind, vanilla and yogurt. Pour batter into a greased and floured 10-inch Bundt pan. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan and cool completely on a rack. This cake is so moist and delicious all you need do is dust the top with powdered sugar. Yields 1 (10-inch) cake.
Preheat oven to 350°. Prepare cake mix as package directs. Pour 2 cups batter into greased 13 x 9-inch baking pan. Bake 15 minutes.
Mix butter, powdered sugar, peanut butter and vanilla. Form into small balls. Melt chocolate chips with Crisco. (I do it in the microwave.) Put toothpick into balls and dip in chocolate to give the appearance of a buckeye. Place on waxed paper. Refrigerate to harden.
Unroll crescent roll dough. Place in a lightly greased 15 x 10 x 1-inch jelly roll pan, pressing edges and perforations together to line pan. Bake at 350° for 7 to 8 minutes until browned. Cool and press down.