HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash beans; cut off ends. Pack lengthwise in clean, hot pint jars, leaving 1/4-inch headroom. Add 1 clove garlic, 1 head of dill (or 1 teaspoon dill seed) and 1/4 teaspoon cayenne pepper to each pint jar. Mix together in an enamel kettle the water, vinegar and salt. Bring to a boil and pour, boiling hot, over the beans in the jars. Leave 1/4-inch of headroom. Adjust the lids and process in a boiling water bath (212°) for 10 minutes. Makes about 6 pints. It takes about 2 weeks for full flavor to develop. (The added vinegar raises the naturally low acid beans to the strong acid category, so a boiling water bath is adequate for safe processing.)
Cut corn from cob. Shred cabbage. Cut up celery. Grind onions and peppers on coarse grinder. Cook slowly 20 minutes. This makes 7 pints.
Combine eggs, salt, pepper and milk; whisk until egg mixture is blended. Heat an 8-inch Teflon skillet over medium heat until hot enough to sizzle a drop of water. Add canola oil, rotating pan to coat bottom with oil. Pour in egg mixture. As mixture starts to cook, gently lift omelet with a spatula and tilt pan so uncooked portion flows underneath. When done, sprinkle half of the omelet with the ham, cheese, onion and green pepper. Fold omelet in half and carefully remove to serving plate. Serves 1.
Saute hamburger and onion until grayish in color. Heat soups, enchilada sauce and milk. Add to this mixture the green chili peppers. Combine mixtures and pour 1/2 into a large casserole. Add a layer of taco flavored chips and top with a layer of grated Velveeta cheese. Repeat process. Place in 350° oven and cook until cheese is melted.
Melt oleo; add sugar and cocoa. Add milk and bring to a rolling boil for 1 minute. Remove from fire and add peanut butter, oats and vanilla. Drop by teaspoonful scoops on waxed paper. Work quickly. Cool and eat.
Peel and slice potatoes. Fry hamburg. In large frypan, layer raw potatoes, then corn, then hamburg. Keep layering in this order. Top with tomato juice. Cover and bake at 350° for 30 to 45 minutes. Salt and pepper to taste.
Boil sugar, butter and milk 4 minutes. Set off heat. Add peanut butter, oatmeal and vanilla. Beat and drop off spoon on cookie sheet. Bake at 350° until desired texture.
Brown hamburger meat, onion and bell pepper. Add remaining ingredients and simmer for 1/2 hour to 45 minutes.
Drain asparagus. Mix 1/4 cup asparagus juice with soup. Place a layer of asparagus in baking dish, then layer of cheese, then soup. Follow with Ritz crumbs. Repeat the layers, ending with crumbs on top. Pour the melted butter over top. Bake at 350° for about 30 minutes.
Make the macaroni and cheese as directed, then bake at 375° for 10 minutes in greased pan; remove from oven. Brown hamburg with the chili powder, salt, pepper and onion, then add tomato sauce. Pour over macaroni and cheese. Top with Mozzarella cheese. Bake at 375° for 10 minutes.
Put chopped spinach into a medium bowl. Add remaining ingredients and mix until well blended. Place in part loaf. Use 1 round or oval loaf pumpernickel, rye, French or Italian bread (unsliced). Cut a 3/4-inch thick slice off top of the loaf. Using a knife, carefully remove most of the soft inside of loaf, leaving a 3/4-inch thick shell. Cut scooped-out bread into pieces for dipping. Fill loaf with dip, place on serving plate and surround with fresh vegetables and bread pieces. Dip may be made ahead of time and placed in loaf just before serving.
Drain beans and corn. Mix together all ingredients, except crackers and butter. Pour into casserole dish. Crumble crackers and mix with melted butter. Sprinkle over top of casserole. Bake at 350° for 30 minutes.
Stir together. Pour in a greased pan. Bake at 350° about 45 minutes or until a toothpick inserted comes out clean. Remove and let cool to room temperature.
In a bowl, stir apricots or peaches, avocado, tomato, lime or lemon peel, lime or lemon juice, green onion and rosemary. Cover and chill. Serve with tortilla chips.
Combine beef, onion, celery, carrots, tomato juice, tapioca, sugar, salt, pepper and basil in a 2 1/2-quart casserole. Cover and cook in slow 300° oven 2 1/2 hours. Add potatoes and cook, uncovered, 1 hour longer. Stir occasionally. Yield: 8 servings.
Heat oven to 350°. Grease and flour 12 cup Bundt cake pan. Beat all ingredients, except strawberries and pecans, in large bowl on low speed for 45 seconds, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in strawberries and pecans; pour into pan. Bake 45 to 55 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely. Prepare Strawberry Cream Cheese Glaze and spoon onto cake. Refrigerate any remaining cake.
Soften cream cheese. Blend with Cheddar cheese, cheese spread, Worcestershire sauce, mustard and salt. Beat until smooth. Fold in chopped olives and shape into a ball. Decorate with whole olives, cut into halves and sprinkle with chopped parsley. Chill. Serve with crackers. Makes 1 1/2 pounds.
Mix Jell-O (dry) with all ingredients. Chill until ready to serve.
Mix all ingredients and bake in buttered baking dish for 1 hour at 350°.
Boil chicken in water seasoned with salt, pepper and bouillon. Cut chicken in cubes. Boil shrimp for 1 1/2 min. in chicken broth. Add Old Bay Seasoning and bay leaves. Remove shrimp. Reserve broth. In large iron pot brown onion, green pepper in margarine. Add garlic, tomatoes and broth from chicken and shrimp. Add rice; cover and cook slowly for 20-30 min. until rice is tender. Add chicken and shrimp. Heat but don't boil.
Combine milk, egg and cinnamon together in bowl. Soak bread on both sides. Put in buttered skillet. Cook on both sides.
Cook green beans per package directions. Drain all water. Stir cream of mushroom soup into beans. Add salt and pepper to taste. Melt butter on low heat. Add crumbs and mix until well blended. Place green bean mixture in casserole dish. Top with crumb mix. Bake at 350° for 30 to 45 minutes or until bubbles.
In a 13 x 9 x 2-inch baking dish, melt 1 stick of margarine minus 1 tablespoon. Add cracker crumbs. Layer remaining ingredients. Top with margarine. Bake at 350° for 30 minutes.
Bring to a boil. Simmer 20 minutes, covered with lid. Stir occasionally.
Brown beef. Add 2 cups cold water. Add flour and stir until flour is mixed. Add chili powder, salt and beans. Cook about 30 minutes on low heat. Serve on rice or hot dogs.
Combine beans, corn, onion, pepper and tomato in medium bowl and toss. Combine lemon juice, salt, coriander, cumin, black pepper and oil. Whisk together in a small bowl. Pour dressing over bean mixture and sprinkle with cilantro. Toss to mix completely. Chill at least 2 hours.
Save 2 or 3 tablespoons jello for rolling berries. Mix all ingredients together and with fingers, form strawberries. This should make about 2 dozen. Leaves can be made with green cake icing.
Mix dry ingredients (sugar, salt, pepper and celery seed) and pour over vegetables. Mix vinegar, oil and water and pour over vegetable mixture. Let sit for 4 hours or overnight. Put in jars. Will save in refrigerator for 3 to 4 days.
Place scallops in single layer in a large shallow baking dish. Pour melted butter/margarine over scallops. Sprinkle with parsley, basil and salt and pepper. Bake at 350° for 5 minutes. Stir to coat well with butter/margarine mixture. Bake 20 minutes more or until tender. Serves 6.
Preheat oven to 350°. Grease loaf pan. Mix dry ingredients together. Add oil, eggs, water and pumpkin. Mix well. Pour into loaf pan. Bake 60 minutes at 350°. Cool in pan 10 minutes, on rack for remainder.
Combine Cool Whip and Eagle Brand milk in a large bowl. Chill 1 hour. Add remaining ingredients. Mix well. Chill before serving.
Scald milk. Gradually add meal to make a soft mush. Remove from heat. Add egg yolks, sugar, salt and butter. Beat egg whites and add. Place in a greased Pyrex dish and bake at 350° for 30 minutes. Serve hot with butter. Good!
Preheat oven to 325°. Combine all ingredients, mixing well. Pour into a 9 x 13-inch pan and bake 1 hour or until lightly browned and toothpick inserted in center comes out clean.
Beat eggs, add brown sugar and pecans. Put into tart crust. Bake at 350° about 25 minutes or until firm.
Layer in pan in order given above, then pour canned milk over top of layers. Bake at 350° for 25 minutes. Cool 15 minutes. Makes a 9 x 13-inch pan. Use 1/2 for a 9 x 9-inch pan.
Put everything but the cheese, shrimp and pepper seasoning in 2-quart bowl. Chill. Two hours before serving, add shrimp and cheese. Just before serving, add pepper seasoning to taste.
Combine flour, sugar, salt, eggs, sour cream and baking soda. Boil oleo, water and cocoa. Add at once to flour mixture and mix well. Pour into a greased cookie sheet pan and bake at 350° for 20 minutes.
Peel, core and grind pears. Combine pears, sugar and orange and cook to a thick syrup. Add pineapple (and coconut) last 15 minutes of cooking. Seal hot in sterilized jars.
Cook pasta as directed on package. Drain and mix cheese in with hands while pasta is still hot. Cube or slice in strips the pepper, onions, olives and salami and mix well. Add Italian dressing and mix together.
Brown chicken well in oil. Add garlic, salt and thyme. Drain pineapple juice from can into skillet. Add wine, cover and simmer 30 minutes. Remove chicken to serving plates. Stir sour cream into pan juices; add pineapple and green onions and heat through. Spoon over chicken and serve.
Mix dry ingredients well. Add water; mix well. Add 1/3 of oil that has been heated. Pour mixture in 9-inch skillet. Dip oil from sides of mixture and put over top of bread. Bake in one 9-inch skillet in 450° oven until brown.
In skillet, blend soup mix, water and tomato paste. Add vegetables; top with fish.	Bring to boil.	Simmer covered 10 minutes, turning fish once. Remove fish to platter; stir basil into skillet. Arrange vegetables around fish; top with sauce.
Mix all ingredients together, except lemon-lime drinks. Freeze. Take out of freezer 1 or 2 hours ahead of serving time. Serve when slushy. Add lemon-lime drinks before serving. Serves 35.
Blend the ingredients on low, then up the mixer to medium and mix until smooth. Pour into three 9-inch round pans. Bake 35 minutes at 350°.
Chop onion and saute in oil in small saucepan. Add other ingredients. Simmer for 10 minutes; stir occasionally. Delicious on chicken, ribs and pork chops.
Whip the cream. Add milk and thawed lemonade. Pour into shell and let stand about 8 hours in refrigerator.
Add lime to 8 1/2 cups water. Add cucumbers and soak 24 hours. Rinse 3 times to remove lime and leave in ice water for 3 hours. Drain. Combine 1 cup vinegar, alum and food coloring. Add cucumbers and cover with water. Simmer 1 hour. While mixture is simmering, mix 3 cups vinegar, 3 cups water, 11 cups sugar, cinnamon sticks and red hots. Boil until melted. Pour over drained cucumbers and let stand 12 hours. Heat to boiling. Pack in jars and seal.
Cover chicken with water and boil until tender. Cool and pull meat off bones. Save broth; discard skin and bones. Cook egg bow pasta. Drain. Cool. Saute onion, green pepper and celery in oil Add mushrooms and canned tomatoes, parsley, and oregano. Season with salt and pepper to taste; add a dash of red pepper flakes. Simmer. Thicken 2 cups chicken broth with cornstarch. Add to tomato mixture. Grease a large casserole. Layer in the following order: Noodles, chicken pieces, Mozzarella, Parmesan and sauce. Repeat layers. Bake at 350° for 45 minutes, until "bubbly." Can be frozen.
Dredge meat in flour. Brown meat in oil in a Dutch oven. Cover meat with bouillon. Add bay leaves, onion, thyme, garlic, allspice, parsley and wine if desired. Salt and pepper to taste. Simmer for at least 2 hours or until meat is tender. One hour before serving, add vegetables.
Combine first 3 ingredients in a large bowl. Pour into glasses and top with scoop of sherbet. Makes 15 cups.
Mix well the sugars with margarine; add eggs, vanilla and peanut butter. Stir in soda with oats and mix well altogether. Add M&M's, chocolate chips and pecans and mix thoroughly. Bake at 350° for 8 to 10 minutes.
Shred cabbage in large bowl. Dice onions. Add sugar, oil, vinegar, salt, celery seed and mustard. Bring to a boil. Pour over cabbage and onions. Put in a large jar and refrigerate. Will keep for weeks and is crisp and delicious.
Cream softened butter, sugars, vanilla, pudding and eggs. Add flour, soda and chips. Drop by spoonfuls on ungreased cookie sheet. Bake at 375° for 9 to 10 minutes.
Toss all of the ingredients except Ramen noodles with dressing 1/2 to 1 hour before serving.
Mix all ingredients together. Pour into 9 X 13 pan. Bake at 350° for 30 to 35 minutes.
Saute onion, pepper and celery until soft, but not brown. Saute in margarine.
Combine sugar and water in a saucepan; reduce heat and simmer 15 minutes. Combine sugar mixture, lemonade and Amaretto; stir well and freeze mixture overnight. Break frozen mixture into chunks. Scoop into glasses, filling 1/3 to 1/2 full. Add carbonated beverage; stir until slushy. Top each serving with a cherry.
Mix all ingredients together. Add chocolate chips last. Bake at 375° for 16 minutes on greased cookie sheet. (Drop by teaspoonfuls.)
Mix first 4 ingredients and boil for one minute. Let cool. Put berries into a baked pie shell. Pour mixture over.
In a large saucepan, mix sugar and flour; stir real good. Add milk, water and butter. Cook on medium heat until hot. Add well beaten egg yolks; stir in. Cook until mixture is thick. Add vanilla and stir.
Melt margarine in a 9 x 13-inch pan. Sprinkle brown sugar. Arrange fruit, maraschino cherries and nuts. Mix remaining ingredients well and pour batter over fruit. Bake in 350° oven for 30 to 35 minutes. Let stand for 10 to 20 minutes before turning over.
Mix chocolate cake mix, 1 egg and 1/4 cup butter only! Use a 13 x 9 x 2-inch cake pan, greased. Spread mixture over bottom of pan. Sprinkle chopped nuts over top and bake at 350° for 10 minutes. While cake is baking, beat 2 eggs and vanilla ice cream together until foamy. After 10 minutes, pull cake from the oven and sprinkle 1 cup of chocolate chips over the top. Pour ice cream and egg mixture over chocolate chips. Bake another 30 to 35 minutes. I use 7 minute frosting and drip chocolate syrup and cherries over the top.
Bake the yellow cake and cool. Poke holes all over cake with wooden spoon handle. Spread the drained pineapple on cake. Combine the cream cheese and pudding with the milk; make pretty thin. Spread on cake, then top with whipped topping. Sprinkle with coconut or nuts. Refrigerate 1 hour or more before serving.
Mix together the sugar, milk and butter in a saucepan. On medium heat, bring to a boil, stirring constantly. Remove from heat. Stir in vanilla and peanut butter; add the cocoa and then add the oats. Mix well. Drop by spoonfuls onto wax paper. Allow to cool.
Boil chicken breasts with 1/4 onion and 2 stalks celery. Tear apart; mix with soup, sour cream and wine. Crunch Ritz in blender and mix with melted butter. Cover casserole with cracker crumbs and sprinkle liberally with poppy seeds. Bake at 350°, uncovered, for 1 hour.
Preheat oven to 375°. Melt butter in 9 x 13 glass pan. Mix graham cracker crumbs with butter; spread evenly over bottom of pan. Layer chocolate chips, butterscotch chips, chopped pecans and coconut. Pour sweetened condensed milk evenly over layers. Bake at 375° for 30 minutes. Top should be a golden brown and bubbly around sides when bringing it out of oven; let cool thoroughly before cutting into squares. Enjoy.
Preheat oven to 300°. Place garlic in a small roasting pan coated with the peanut oil. Roast for 40 minutes, then let cool for 20 minutes.
Preheat oven to 375°. Place chicken in a single layer in casserole (9 x 13-inch). In a bowl, combine soup, sour cream, soup mix and pepper; blend thoroughly. Spread over chicken and sprinkle with noodles. Bake 1 hour or until chicken is tender. Makes 4 servings.
Melt oleo, add sugar and milk. Boil 3 to 4 minutes. Add peanut butter, cocoa, vanilla and salt. Mix well. Remove from heat and add oatmeal. When mixed well, drop by teaspoonful on greased cookie sheet(s). Let cool.
Preheat oven to 300°. Measure out 1 cup of dry cake mix; set aside. In a large mixing bowl, stir together remaining dry cake mix, 1 egg and oil (mixture will be crumbly). Press mixture evenly into bottom and 3/4 of the way up the sides of a greased 13 x 9 x 2-inch pan. In the same bowl, blend cream cheese and sugar; add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, gradually add milk, lemon juice and vanilla; mix until smooth. Pour into crust. Bake at 300° for 45 to 55 minutes, or until center is firm. Cool to room temperature. Spoon cherry pie filling over cheesecake. Cover and chill 1 hour before serving. This cheesecake can be frozen with covering of foil.
Unroll crescent rolls on cookie sheet. Bake at 375° until browned; cool. Mix cream cheese and Ranch dressing mix. Spread over crescent rolls. Sprinkle with remaining ingredients. Cut and serve.
Mix all ingredients and shape into balls. Fry in hot oil until golden brown. Add more bread crumbs if needed to shape balls.
Preheat oven to 325°. Grease pan with shortening. Sprinkle with flour. In a large bowl, blend flour, sugar, powder, salt, oil, pineapple, vanilla, extract and eggs. Beat 3 minutes at medium speed. Stir in remaining ingredients. Pour into prepared pan. Bake 70 to 80 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 15 minutes. Loosen edge of cake from pan. Cool on wire rack. Cool completely. Glaze with Fruit Cake Glaze.
Dissolve jello in boiling water. Add pineapple juice and cold water, vinegar and salt. Mix well. Stir in carrots, crushed pineapple and chopped nuts. Chill until firm.
Cream butter and sugar. Add egg. Combine flour, salt and baking powder. Add alternately with milk, beginning and ending with dry ingredients. Add vanilla. Fold in blueberries. Bake for 25 to 35 minutes at 350°.
Dissolve gelatin in the 2 cups hot water. Add sugar and stir. Add the next 4 ingredients that have been chopped to desired size. Stir in the crushed pineapple. Pour into prepared mold and chill until firm. Unmold and enjoy. Serves 6.
Mix meat with egg. Add onion, rice, parsley, mint, olive oil and 1/4 cup of water. Season to taste with salt and pepper. Set aside. Wash bottled grape leaves in warm water. Gently separate. Place shiny side down and place one spoonful of meat mixture on leaf. Begin rolling from the stem end of the leaf. Roll, folding in the sides as you go.
Butter 9 x 12 (or larger) pan. Place in large mixing bowl the marshmallow cream, milk chocolate morsels and margarine. In heavy large kettle, place sugar and evaporated milk. Cook over medium heat. Stir constantly; once it starts to boil, set timer and cook for 9 minutes. Pour hot ingredients over ingredients in the large mixing bowl and beat until well blended. Add vanilla and nuts, if desired. Pour into buttered pan.
Melt butter in a casserole dish. Stir in onion, mushroom soup, water and rice (uncooked). Skin and cut up boneless chicken breasts into pieces. Press chicken pieces down into rice. Bake at 350° for 1 hour.
Mix well. Sprinkle over prepared cobbler instead of crust. This is very good on apple cobbler or peach. Butter and cinnamon may be adjusted to personal taste.
Mix crisp bacon bits with 1/2 cup Romano cheese. In a 2 1/2-quart bowl, layer spinach, bacon cheese mix, mushrooms, onions and peas.
Mix flour, salt, egg white, Wesson oil and water. Stir in milk slowly. Coat onion in batter and deep fry.
Trim crusts off slices of bread. Toast the bread and cut each slice into 4 small triangles. Spread peanut butter on each triangle. Decorate with raisins for eyes, 1 half cherry for a nose and straight pretzels for antlers.
Mix all ingredients together. Pour over decorated ice ring in pretty punch bowl. The color of this punch makes it a natural for serving at a Golden Anniversary Party. Yields approximately 60 servings.
Cook fettucine noodles according to the pkg. directions, omitting salt. Set aside, and keep warm.
Mix well in covered casserole or covered roaster. Bake 6 hours at 250°. Stir every 2 hours. The last hour you can add cubed new potatoes.
Empty both jars of jelly and preserves into a sauce pan; heat until melted. Add horseradish; stir well. When completely mixed, pour into a bowl and chill. When chilled, place cream cheese on a platter and pour dip over cream cheese. Serve with crackers. Good over ham!
Beat cream cheese until fluffy. Add milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into crust and chill.
Cream butter, shortening and sugars. Add vanilla and egg. Sift together salt, soda and flour. Add to creamed mixture. Add nuts and chocolate. Bake at 325 degrees on parchment paper until light brown. Makes 24 servings.
In blender, sprinkle unflavored gelatine over cold milk. Let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add remaining ingredients and process at high speed until blended. Before serving, stir until smooth. Serve with assorted crackers, bread sticks, cocktail breads or your favorite veggies. Makes 2 cups of dip.
Brown beef and simmer over low heat with mushrooms until tender. Add small amount of water to keep moist. Add chicken soup; stir and simmer 15 minutes, then add mushroom soup and simmer 15 to 20 minutes. Start boiling egg noodles. Add sour cream to beef mixture and simmer 15 minutes. Drain noodles when cooked to desired doneness. Ladle beef over top. Serves 4 to 6. Serve with French bread and salad.
Peel grapefruit and oranges, removing peeling and skin. Mix all ingredients. This keeps well for many days. If pineapple in heavy syrup is used, sugar can be omitted. Serves 10 to 12.
Peel and cut up apples. Put in saucepan with water and lemon juice. Cover tightly and simmer until tender. Add sugar and cook a few minutes longer. (If you want smooth applesauce, put through strainer.)
Preheat oven to 350°. Melt oleo in a glass casserole dish. Add milk, sugar, flour and vanilla; stir together. Pour into the oleo. Pour peaches into mixture. Sprinkle with nutmeg. Bake until top is brown.
Cream together butter or margarine, honey and brown sugar until smooth. Add egg and vanilla; blend. Add baking soda and flour; mix well. Add all remaining ingredients and mix well. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 to 12 minutes, until golden brown at 375°. Makes about 5 dozen.
Cook chicken in water to which you have added salt, pepper and bay leaf. Remove chicken from stock, bone and cut up. Save 1/2 cup stock. Combine soups, tomatoes and chicken stock; mix well. In a casserole dish, make three layers in the following order: torn tortillas, chicken, tomato mixture, chopped onion and grated cheese. Bake at 350° for 45 minutes.
Mix well until nice and crumbly. Add water, a little at a time, and toss with a fork until all crumbs are wet. Press all together. Roll out on waxed paper and flip into pie dish.
Mix together in order given. Drop on cookie sheet. Bake at 350° for 12 minutes. Do not overbake.
Cut up the chicken for frying. In a heavy pot or electric skillet, melt butter and lard. Add onions and simmer until brown. Add salt, paprika and vegetable stock. When the ingredients are boiling, add the chicken. Simmer, covered, until chicken is tender, about 1 1/2 hours. Stir the flour into the sour cream. Stir it slowly into the chicken and cook, do not boil, about 5 minutes longer.
Melt butter. Add flour and nuts. Press into a 9 x 13-inch baking dish. Bake at 350° until brown.
Cream butter and 1/4 cup sugar. Add pretzels. Press into a 9 x 13-inch pan. Bake at 350° for 6 minutes. Cool.
Rinse lettuce very well and pat dry. Remove the tough outer leaves of the lettuce. Pat dry and tear into bite-sized pieces. Put back in refrigerator until ready to use.
By hand, mix first 5 ingredients well. Roll into balls and place on wax paper; set aside. In double boiler, melt chocolate bits on simmer until chocolate is fully melted. Add wax. When wax is completely melted and chocolate mixture shines, drop balls into the chocolate and place on wax paper.