HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine salad oil, lemon juice, water, onions, garlic, pepper, salt, rosemary leaves, oregano, thyme and celery salt. Marinate cubed beef overnight in covered dish. Place meat, cherry tomatoes, bell peppers and fresh mushrooms on skewers. Grill until done.
Combine all ingredients in a sauce pan. Bring to a boil; simmer for 5 minutes. Strain and serve hot in mugs or cups. Yield: 12 servings.
Cut squash into wedges and chop onion. Place both in a small amount of water and steam until squash is soft and onion clear. Strain. Take a potato masher and mash out excess water. Take a 2-quart casserole dish and layer squash. Season with salt and pepper and some crushed crackers. Pour some melted butter over layer and repeat until gone. Bake in preheated 325° oven for about 30 minutes or until lightly brown.
Grate rind of 1 orange. Use 1/2 of rind in cake batter and save other half for icing. Squeeze out juice of 1 orange and use half of juice in cake batter and other half in icing.
Mix all of the ingredients except chicken and blend until sugar dissolves. Add chicken and marinate at least 30 minutes, turning halfway through. Remove from marinade and grill over hot coals for 25 minutes or until done. Baste with sauce to keep from drying out, but do not save sauce for future use. Can be served alone or on a bun. Delicious served alone or on a bun.
Wash, peel and slice potatoes. Boil in salted water until almost tender; drain and dry over heat. Combine spinach and parsley and steam 7 to 10 minutes. Drain and add them to the potatoes.
Mix soy sauce, garlic and oil together. Pour over cut up steak in heavy skillet. Let stand at least 1 hour. Brown meat, pepper, onion and celery; season to taste. Cover, cook on low 20 minutes; stir until thickened. Add soup, water and cut up tomatoes. Cover and cook 30 minutes on low. Serve over boiled rice.
Mix together. Pat into a 9-inch square pan. Bake 30 minutes at 300°. Cool very slightly.
Beat eggs, sugar and oil until sugar is dissolved. Then mix all other ingredients with it. Bake at 350° for 40 to 45 minutes.
Grate peeled potato with fine grater. Measure and combine with next 6 ingredients. Add to well-beaten egg and blend. Pour into greased 1-quart casserole.
We remember our mother, Mrs. Charlie Ayers, making Salt Risen Bread from a recipe that we never saw written down but heard it from her and observed her making the bread many, many times. It was such a favorite with the family that some of the Ayers grandchildren still ask if anybody in the family remembers how to make it. That Salt Risen Bread, just out of the oven, dripping with real butter, was indeed delectable to the Ayers family and who ever happened to be visiting at the time.
Pour milk into saucepan. Add several drops of lemon juice. Cook over low heat until curdling occurs. Add cinnamon and vanilla. Continue to cook over low heat. (Milk will continue to curdle and get thicker.) Add sugar. Continue to simmer until mixture is moist, but not soupy. Cooking time: Approximately 3 to 4 hours.
Boil potatoes and put through ricer or mash fine. Add margarine, cream and salt; mix well. Cool overnight. Next morning, put through ricer again. Mix half of the potato mixture with 1 1/2 to 2 cups flour. Form into balls. Roll very thin. Bake on grill until small brown spots appear. Turn and bake. Cover with towel to keep soft, then continue with other half of mixture.
Mix together by hand all ingredients and pour into a 13 x 9 x 2-inch pan. Bake at 350° for 35 to 45 minutes.
Mix flour and pepper in dish. Dredge chicken in flour mixture to coat. Shake off excess.
Stir and place on heat. Do not stir while cooking. Cook until forms a firm soft ball in cold water. Remove from heat. Add chunk of butter and 1 teaspoon vanilla and beat until can roll into balls. Add nuts if desired.
Mix graham crackers, butter and sugar; press firmly into a 9 x 13-inch glass dish. Refrigerate or bake. Mix cream cheese and sugar; set aside. Make Dream Whip according to directions. Mix stiff. Add to cream cheese. Pour into crust. Top with pie filling.
Brown the meat in the corn oil and drain. Put the meat and all the other ingredients except for the beans into a large soup pot; bring to a boil and then reduce heat and simmer for an hour, stirring occasionally. Add the beans and simmer for 15 more minutes. Serve with cornbread and a mixed salad. (One can also add some grated Cheddar cheese to the chili.)
Bring the first 3 ingredients to a rapid boil for 1 minute and take off heat. Add the last 3 ingredients. Spoon onto wax paper and leave until set.
In a saucepan, cook turkey and onion until brown. Drain off any fat. Stir in remaining ingredients. Cover and simmer approximately 35 minutes. Serves 4 people.
Mix. Roll into balls. Place on cookie sheet. Press with fork. Press 2 to 3 candies into top of cookie. Bake at 325° for 13 minutes. Makes 2 1/2 dozen.
Mix all together in large bowl. Put in a 9 x 9-inch casserole. Can be refrigerated overnight. Bake at 350° for 45 minutes. Serves 6 to 8.
Mix ingredients in saucepan. Bring to boil. Spread mixture in a square baking pan. Cut into 2 x 2-inch squares when cool. Dip in beaten egg and milk. Coat with fine bread crumbs. Fry in vegetable oil until light brown. Can also be used warm and served with spaghetti sauce.
Mix all ingredients together and put 1/4 of the water chestnuts in the middle when you are balling them up. Brown meat balls in a skillet. Take out and drain. Put in a crock-pot and add barbecue sauce. Cook on low, about 3 to 5 hours.
Heat vinegar and sugar to boiling point. Add pickles and pimentos and bring back to a boil. Store in the refrigerator in a covered glass jar. They will last 4 to 6 weeks.
Melt cheese, margarine and vanilla in bowl. Mix sugar and cocoa. Pour cheese mixture over sugar. Add nuts. Pour in pan and press. Cool and cut in squares.
Melt margarine and chocolate. Mix flour and sugar. Add nuts (if desired), eggs and vanilla. Pour in greased small glass pie pan and bake about 25 minutes at 350° or microwave on High for 3 minutes and 50 seconds.
Cut squash in pieces and boil until tender, then put in blender and then measure. Mix all ingredients. Bake at 325° for 1 1/2 hours. Pour in 2 (9-inch) deep crusts.
Combine all ingredients (eggs, sugar, salt, milk and vanilla) in blender. Mix on low speed. Pour in pie shell. Sprinkle with nutmeg. Place on "pie saver" in oven. Bake in 450° oven for 30 to 40 minutes or until knife inserted comes out clean.
In large stockpot (12-quart capacity) combine water, chicken broth, soup, chicken, onions, carrots, vermouth, garlic, basil and oregano. Bring to a boil; add tortellini. Simmer uncovered for 30 minutes, stirring occasionally. Add broccoli; simmer an additional 5 to 10 minutes or until broccoli is crisp-tender. Serve with Parmesan cheese. Makes 30 (1 1/2 cup) servings.
Combine brown sugar and cornstarch in a saucepan. Gradually add milk. Cook, stirring constantly, until mixture comes to a boil. Cook 1 minute. Stir one-fourth of hot milk into egg. Add to remaining hot mixture. Cook until thick. Stir in margarine and vanilla. Cool. Put layer of vanilla wafers, then layer of bananas and pour custard over. Repeat layer. Beat egg whites until stiff. Add 2 tablespoons sugar. Spread on top. Bake at 325° for 20 minutes or until golden brown. Makes 6 servings.
Cream grated cheese and pimiento. Add enough mayonnaise to make mixture spread easily. Season with salt, red pepper or chili powder, or Worcestershire sauce may be added for a more zippy spread. Spread evenly on slices of bread.
Mix and sift dry ingredients. Combine egg, milk and shortening and add to flour mixture, stirring only until mixed. Use tablespoon to dip batter into muffin tins. Fill only 2/3 full. Bake in hot oven at 450° for 20 to 30 minutes. Yields 1 dozen.
Combine beans and sour cream; spread bean mixture in a 9 or 10-inch pie plate. Layer remaining ingredients in order. May be made ahead. Serves best at room temperature.
Brown beef; drain. Add cream cheese, chili powder and salt. Simmer 5 minutes over medium heat. Toss shells with butter. Fill with beef mixture. Arrange in buttered 9 x 13-inch pan. Pour taco salsa over shells. Cover with foil. Bake at 350° for 15 minutes. Uncover; top with cheeses and chips. Bake 15 minutes or until bubbly. Add sour cream.
Combine rice, sauerkraut, corned beef and 1/2 cup of cheese in mixing bowl. Mix mayo, pickle relish, mustard and salt and pepper. Stir into rice mixture. Turn into shallow 2-quart casserole dish. Arrange tomato slices on top. Sprinkle with remaining cheese and top with bread crumbs. Bake at 350° for 30 minutes or until hot and bubbly.
Cook chicken strips in skillet thoroughly. Pour off drippings, leaving approximately 1/4 cup in pan. Add onion and green chiles; cook over medium heat for 3 minutes longer. Add cream cheese and seasonings; mix well and continue to simmer 5 to 7 minutes.
Pare and slice carrots. Cook carrots and boil for 5 minutes. Drain and cool.	In medium bowl, combine all ingredients. Add carrots.	Cover tightly and chill overnight.
Combine chicken, celery, pineapple, carrots and almonds. Blend mayonnaise with sour cream and seasonings; pour over chicken and toss lightly. Chill thoroughly; arrange on salad greens and garnish with parsley. Serves 6.
Combine bananas, Cool Whip, candy bars and apples in a bowl. Sprinkle crushed cookies on top. Chill as long as you like.
Preheat oven to 350°. Grease and flour 10-inch Bundt pan or tube pan. Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed for 2 minutes. Pour into pan. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Cool and glaze.
In a mixing bowl, beat eggs. Blend in sugar and oil. Add bananas and mix well. Combine flour, baking powder, baking soda, cinnamon and salt; stir into egg mixture. Stir in zucchini and pecans just until combined. Pour into two greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 50 minutes or until a toothpick comes out clean. Cool 10 minutes. Remove from pans to wire racks to cool completely. Yields 2 loaves.
Preheat oven to 350°. Sprinkle apples with nutmeg and cinnamon and 1/2 cup of sugar; add water. Place in a 9-inch square baking dish. Cream margarine and remaining sugar. Add flour and mix well. Pat this mixture over apples and bake 30 to 45 minutes. Serves 6. This is delicious served warm with vanilla ice cream.
Dip potatoes in Butter Buds. Arrange on a lightly greased baking sheet. Bake at 425° for 15 to 20 minutes. Turn and bake for 15 to 20 minutes.
Put can of milk in refrigerator long enough to have crystallized, but not frozen. Put bowl and beaters in refrigerator and get cold. Crush wafers and spread in ice tray. Beat cold milk like whipped cream. Add sugar until stiff. Put in tray on top of crumbs, then top with crumbs. Freeze. Cut into servings.
In a large pitcher, combine wine, brandy, Triple Sec, sugar and fruit. Stir to dissolve sugar. Serve over ice. If desired, add seltzer water to mixture in pitcher for a lighter quaff. Makes 6 drinks more if you add seltzer.
Brown hamburger meat. Put in casserole dish. Pour pizza sauce over the hamburger meat, then put the Mozzarella cheese over the sauce. Mix Bisquick, milk and eggs. Pour over the cheese. Bake at 350° until brown, about 1 hour.
Beat eggs until foamy. Add oil, sugar, vanilla and zucchini. Mix lightly but well. Sift flour and spices. Add to moist mixture. Add nuts and stir. Bake in two well-greased 9 x 5-inch loaf pans at 325° for 1 hour or until tests done. Remove from oven and let cool on rack.
Blend green chilies, water, bouillon cube and romaine until pureed. Heat 2 tablespoons of oil in skillet. Simmer chili mixture until slightly thickened, about 3 minutes. Stir often. Mix cottage cheese with 1 cup Jack cheese, cilantro and spices. Fry tortillas in lightly oiled skillet until softened. Fill each with cheese mixture and roll. Pour 2/3 of green sauce into an 11 x 7-inch baking dish and place enchiladas in sauce. Top with remaining sauce and 1 cup grated Jack cheese. Bake for 15 to 20 minutes at 400°.
Wash cauliflower. Remove all outer green leaves and any dark or damaged parts on the head (try to select a head without these things in the first place). Place in water with bouillon cubes and vinegar. Bring to a boil and simmer 10 minutes. Shut off heat and allow to cool and marinate another 10 minutes. Remove the head whole from the liquor. Cook rice in 2 1/2 cups of the liquor. Add about 1/8 teaspoon pepper or to taste.
Mix all ingredients. Use 3 teaspoons per 6-ounce cup of hot water. Attach recipe or instructions to jars.
Mix canned milk, butter and sugar. Cook over medium heat and stir until mixture bubbles well, about 5 minutes. Remove from heat. Add vanilla and butterscotch chips (I used 2 packages). Stir until smooth. Mix in corn flakes, crushed a little, nuts and coconut. Drop quickly on wax paper and let set until firm.
Beat egg yolks until creamy. Add lemon juice, milk, lemon rind, sugar replacement, salt and flour; beat until thoroughly blended. In separate bowl, beat egg whites until stiff. Gently fold egg yolk mixture into egg whites. Pour combined mixture into well-greased 1-quart baking dish. Set dish in pan. Add 1/2 inch water to pan. Bake at 325° for about 30 minutes, until lightly browned and puffy. Makes 6 servings.
If using lemons, squeeze the juice to get 1 cup lemon juice. Mix sugar, lemon juice and water in large pitcher. Add cherry juice to make pink lemonade. Pour lemonade over ice cubes in tall glasses.
In 4-quart saucepan over medium heat, saute celery, onion and garlic in oil for 2 minutes. Add remaining ingredients and bring to a boil. Cover and simmer for 1 hour. Makes 12 (1 cup) servings.
In the bottom of a 9 X 13 inch casserole dish, place six of the tortillas. Spoon mixture over the top and sprinkle with cheddar cheese. Continue to layer in dish until gone. Bake in 350 degree oven for 15-20 minutes or until heated through and cheese is melted. May add a layer of refried beans if desired. Serves about 8.
Brown sausage and drain. Mix remaining ingredients in 9 x 12 glass baking dish. Refrigerate overnight. Bake 30 minutes at 375 degrees.
Mix the soup,	carrot, onion and sour cream together. Melt margarine and mix with bread mix. Put layers of bread mix in casserole,	beginning with and ending with bread mix. Bake at 350° until it bubbles.
Place one candy corn in each finger of the plastic glove (they will be the fingernails). Fill the glove with popcorn and a few M&M's. Tie the bag with black yarn. Place the spider ring on a finger. Now it is a spooky hand treat to eat.
Combine milk, spices and lemon peel in top of a large double boiler. Cook mixture over simmering water for 10 minutes. Stir crabmeat, half & half, butter and salt into hot mixture. Cook over boiling water for 20 minutes, stirring often. Stir in wine and serve immediately.
Blend shortening, sugar, egg, almond flavoring. Combine flour, salt, baking powder and add to Crisco mixture. Place half of the dough in an 8 inch square pan. Cover with the strawberry jam. Cut an 8 inch square of waxed paper and pat remaining dough onto it. Flip this on top of the jam and peel off the waxed paper. Bake at 400° for 25-30 minutes.
In a bowl, add salt to egg whites and beat until foamy. Add cream of tartar and beat until stiff. Fold in sugar, then fold in flour and flavoring. Pour into an ungreased tube pan and bake in a 325° oven for 1 hour.
Cream the butter; gradually add sugars. Beat well at medium speed of an electric mixer. Add eggs, peanut butter, syrup and vanilla; beat well. Add oats, soda and salt; stir well. Stir in remaining ingredients. Dough will be stiff. Pack dough into a 1/4-cup measure. Drop dough 4 inches apart onto lightly greased cookie sheets. Lightly press each cookie into a 3 1/2-inch circle with fingertips. Bake at 350° for 12 to 15 minutes (centers of cookies will be slightly soft). Cool slightly on cookie sheets. Remove to wire racks and cool completely. Yields 2 1/2 dozen.
Combine peaches and 1 cup sugar; stir well and set aside. Beat eggs until fluffy. Combine 1 1/2 cups sugar, flour and salt; stir well. Gradually add sugar mixture to eggs, beating until thick. Add milk; mix well. Pour egg mixture in large saucepan. Cook over low heat, stirring constantly, until mixture coats spoon, about 15 minutes. Remove from heat and cool. Fold in Cool Whip and vanilla. Add peaches, stirring well. Pour into chilled freezer can of 4 gallon freezer. Freeze according to instructions. Let ripen at least 1 hour.
Mix pineapple, cheese, sugar and flour together. Put in 2-quart baking dish. Sprinkle Ritz crackers over mixture and drizzle margarine over it. Bake at 350°.
Peel and thinly slice onion. Place onion and butter in a microwave proof jug or bowl. Cook on high for 2 minutes or until soft. Wash and thinly slice the potatoes. Place half the potatoes, layered, on the bottom of a microwave proof dish. Top with onion, then arrange the remaining potatoes on top. Season to taste with salt and pepper, cover and cook an additional 5 minutes or until potatoes are tender. Spread with breadcrumbs and parmesan cheese. Grill until golden.
Mix all softened cream cheese together. Add other ingredients except 1 jar dried beef. Form into 2 balls. Roll balls in remaining jar of chopped dried beef. Will keep 2 to 3 weeks in refrigerator.
Add cake mix, vanilla pudding, eggs, sour cream, cooking oil and vanilla together in large mixing bowl. Mix well with mixer for about 3 minutes. In a small bowl, mix granulated sugar, pecans, cocoa and cinnamon. Pour 1/2 of batter in greased and floured tube cake pan. Add 1/2 sugar mixture and swirl with a knife (like a marble cake). Add remaining 1/2 of batter and last half of sugar mixture. Swirl again. Bake 55 to 60 minutes in 350° oven.
Cube whole eggplants with peelings and steam until tender. Saute onions, bell peppers, celery and garlic in olive oil until wilted. Add tomato sauce, tomato paste, wine vinegar and sugar. Blend and let cook for 10 minutes. Add spice and seasonings to your taste. Combine this mixture to eggplant and add salad olives. Bring to a good boil and remove from heat. Place in jars immediately and seal.
Combine crabmeat, cream cheese and mayonnaise. Add lemon juice, curry powder, Worcestershire sauce and onion. Spread into shallow dish. Sprinkle top with Parmesan. Bake at 400° for 30 minutes. Serve with saltines.
Tutti Fruity Fruit Cocktail is great anytime you want it. It is simple to make and nutritious, too.
Grease a 10 x 15-inch cookie sheet. Line with wax paper, then grease again.
Boil meat with a little salt and onion, using plenty of water. When done, remove meat from liquid. To the liquid add barley. Cook until liquid is used and barley is soft. While barley is cooking, grind the meats. Combine meat and barley, adding more salt if desired. (If fat is left in, it will slice better later.) Pack into ungreased loaf pans. May be wrapped and frozen, or used at once. To serve, slice into 1 inch slices. Sprinkle with flour and pan fry, turning once. This is a very old recipe but still a favorite.
Mix flour, salt and soy sauce into paste. Brush on ribs and set aside 10 minutes. In large skillet brown all sides of ribs in oil. Transfer ribs to roasting pan. Drain fat from skillet and add sugar, vinegar, water, pineapple juice, garlic and ginger; heat thoroughly. Pour over ribs and bake at 350° for 1 1/2 hours. Turn occasionally and place pineapple rings on top last 10 minutes.
Prepare hot roll mix as directed on box. Spread on pizza pan. Pour tomato sauce on dough and spread evenly, then sprinkle with garlic salt and Italian seasoning mix. Add onion, bell pepper and mushrooms, then top with cheese. Bake at 450° for 15 to 20 minutes (or until cheese is melted and crust is brown).
Mix jello with hot water and let cool. Add sour cream and pineapple, stirring together. Let cool and serve.
Cook sugar with milk and margarine in double boiler to soft ball. Stir often. Add to chips, Fluff, vanilla and nuts.
Brown ground beef with onion. Spread beef in a 9 x 13-inch baking pan. Top with hash browns. Mix soup and sour cream; pour over potatoes. Top with Cheddar cheese. Bake at 350° for 30 minutes. Cover with onion rings; bake an additional 10 minutes.
In hot Wesson oil in heavy pan, cook garlic and onion until soft. Add beef and seasonings and cook until crumbly. Mix in tomato paste and hot water. Simmer 5 minutes. In 9 x 13-inch baking dish, put a thin layer of sauce, half the noodles, all the cottage cheese and one half of the Mozzarella cheese. Repeat with one half of remaining sauce, remaining noodles and Mozzarella cheese. Complete with the rest of the sauce on top. Bake at 350° for 30 minutes.
Mix all together and put in pan. Top with additional chopped almonds. Bake at 350° for 20 minutes.
Heat ingredients, except pretzels; pour over pretzels. Bake at 200° for 20 to 25 minutes.
Chill shrimp and if large, cut in halves or quarters. Toss together shrimp which has been combined with lemon juice, ketchup, Worcestershire sauce and seasonings. Serve on lettuce and salad greens. Garnish top with shrimp and eggs.
Bake in 13 x 9-inch pan. Combine flour, sugar, oleo and walnuts. Blend into ball of dough; spread on pan. Cook for 10 to 15 minutes at 350°. Cool.
Mix sugar and Criso. Add eggs and dry ingredients. Form into balls and roll heavy in confectioners sugar.
Sprinkle pecans evenly in bottom of a well-greased 10-inch Bundt pan. Set pan aside.
*Note: You can tear 3 or 4 corn tortillas at a time into strips, then into pieces.
Melt butter in large saucepan. Add flour, stirring until smooth. Add salt, milk and finely grated onion. Over medium to low heat, stir often. Dice cheese and add to milk. Dice potatoes in covered baking dish, salt and pepper to taste. Pour melted cheese over potatoes to cover them. If thick, add a little milk. Bake at 350° for 45 minutes, covered, last 15 minutes, uncover or until top starts to brown.
Mash tamales in bottom of greased casserole dish. Mix hominy, beans and chili and pour over tamales. Cover with grated cheese and bake in 350° oven until hot all the way through and cheese is well melted.
Brown ground beef and cook noodles according to package instructions. In 13 x 9-inch baking pan, layer 1/2 noodles, hamburger, celery and onion; repeat. Combine all soups and heat. Pour over ingredients in pan. Bake at 350° for 1 hour. Put cashews on top for the final 15 minutes of baking.
Cook potatoes for 15 minutes, or until tender. Drain and mash. Add green onion dip and the next 4 ingredients, beating at medium speed until smooth. Spoon potato mixture into a lightly greased 3-quart baking dish. Sprinkle with paprika, if desired. Bake at 350° for 30 minutes.
Mix peanut butter, margarine and powdered sugar. Roll into balls. Melt chocolate and dip balls using a toothpick. Place in fridge until chocolate hardens.
Cook macaroni and brown hamburger. Add salt, pepper and onion powder. Mix macaroni with all sauces, sugar and oregano. Put 1/2 in baking dish, then add layer of Mozzarella cheese. Add remaining macaroni and another layer of Mozzarella cheese. Sprinkle with Parmesan cheese and pepperoni.
Steam broccoli until tender. (Can cook in microwave on High power 6 minutes per pound.) Place half and half and water in the top of double boiler. Add cheese, salt and pepper. Heat until all the cheese is melted. Add broccoli.
Bring juice mixture to a boil and add gelatin. Stir until dissolved. Add ice cream by spoonfuls to the hot gelatin. Stir until melted. Chill until almost thickened. Fold in drained berries. Chill until firm.
In large bowl, stir together with fork flour, sugar and salt. Cut in shortening with fork until crumbly. In small bowl, beat together water, vinegar and egg. Add to flour mixture and stir until all ingredients are moistened. Divide dough in 5 portions and with hands shape each in flat round patty ready for rolling. Wrap each piece in wax paper and chill 1/2 hour. When you are ready to use, lightly flour both sides of patty roll on pastry sheet. Bake in preheated oven at 450° for 12 to 15 minutes. (You can prevent soggy bottom crust by baking pie on lowest rack in oven at specified temperature in preheated oven.)