HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix first 4 ingredients. Add canning salt and let stand overnight. Next morning, squeeze out and rinse in cold water. Squeeze out cold water. Put in cooking kettle and add remaining ingredients. Boil all ingredients for 20 minutes. Seal in jars. Makes 7 to 8 pints.
Cook first 4 ingredients to soft ball. Remove from heat and add butter and food coloring. Stir until consistency of fudge. Drop by spoonfuls on buttered cookie sheets.
Roll together in this order: turkey, ham, cheese (the kind you buy or deli sliced slightly thicker). Spread biscuit crumbs on top; drizzle with margarine and bake until just heated. Bake about 10 to 12 minutes at 350° to 400°. Serve over seasoned rice or can put gravy over, if desired.
Mix enough equal parts sour cream and mustard to coat chicken pieces. Then roll each piece in bread crumbs. Line a baking sheet with greased aluminum foil and place chicken upon. Bake at 350° until tender. Good hot or leftover, cold.
Place all ingredients in large bowl; beat at high speed for 5 minutes. Pour into a greased 13 1/2 x 9-inch pan. Bake at 350° for 40 to 45 minutes. Mix 1/4 cup orange juice and 1/3 box of confectioners sugar until smooth. Pour this over warm cake which has been punched full of holes. Brush mixture evenly over top.
Place the chicken in a large baking dish. Cover with chicken broth. Cover with liquid ingredients and bake one hour at 250°. Add rice and carrots. Bake for 1 1/2 to 2 hours at 275°.
Mix cake mix as directed on the box. Add 1/3 cup of butter and 1/2 can butter and condensed milk to cake mix and stir well. Pour 1/2 of mix in greased cake pan and bake at 350° for 25 minutes.
Preheat oven to 350°. In 13 x 9-inch baking pan, melt margarine in oven. Sprinkle crumbs over margarine. Pour sweetened condensed milk evenly over crumbs. Top evenly with remaining ingredients; press down firmly. Bake for 25 to 30 minutes or until lightly browned. Cool or chill thoroughly. Cut into small bars. Makes 36.
Mix and put in a deep baking dish. Bake for about 1 1/2 hours at 350°. Stir once or twice during baking. I like to add a little cinnamon, nutmeg and raisins.
Melt into a medium saucepan first 3 ingredients. Bring to a boil. Then add remaining ingredients. Pour into a greased cookie sheet. Bake at 350° for 20 minutes.
Mix together first 3 ingredients. Stir well and spread in a 9 x 13-inch pan. Bake at 350° for 10 to 13 minutes. Chill. Mix together next 3 ingredients. Spread over pretzels. Chill. Mix together the remaining ingredients. Place in refrigerator until bowl cools. Pour over mixture in pan. Chill and serve.
Marinate chicken at least 2 hours or overnight. Bake at 350° or on a grill.
Combine first 5 ingredients in large container. Mix well until sugar and Kool-Aid dissolve completely. Add 2 bottles of ginger ale for each 4 cups concentrate in punch bowl. May freeze concentrate.
Toss ingredients together lightly with a fork; salt to taste. Serve on crisp lettuce. Keep refrigerated and serve well chilled.
Shred first 3 ingredients. Bring to boil next 4 ingredients. Remove from heat. Add celery seed. Pour over other ingredients. Place in tightly covered container. Refrigerate overnight. Will keep 2 weeks.
Heat oven to 400°. Cut tomatoes in half (horizontally). Clean out soft insides. (To remove excess moisture from tomato, before stuffing and baking, sprinkle inside with salt, turn upside-down and let sit for about 30 minutes.) In bowl, crumble Blue cheese; stir in walnuts, bread crumbs, parsley and 1/4 teaspoon pepper. Pat tomatoes dry, fill with mixture and brush with oil. Bake on lightly oiled pan until tomatoes are a little soft and tops are golden brown (about 15 minutes). Makes 4 servings.
Boil chicken breasts until cooked. Remove bone. Wrap chicken in crescent rolls. Layer in bottom of casserole dish. Mix together cheese, soup, sour cream and 1/2 stick butter, melted. Pour over chicken and rolls. Cook at 350° for 35 minutes.
Mix all together and bake in a 9 x 13-inch pan for 25 to 30 minutes at 350°.
Coat a large nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add zucchini and remaining ingredients; saute 5 minutes or until squash is crisp-tender. Yields 6 servings (19 calories and 33% fat per 1/2 cup serving).
Mix coffee with boiling water; let stand 15 minutes. Mix flour and baking soda; set aside. Beat butter and sugars until light and fluffy. Mix in coffee, egg and vanilla. Stir in flour mixture until well blended. Add chocolate and nuts; stir until evenly distributed. Chill 30 minutes. Roll dough into 1-inch balls. Place 2 inches apart on baking sheet. Bake at 325° for 10 to 12 minutes.
Cream butter and cheese. Add flour, sifted with salt. Make into roll.	Put in	refrigerator overnight. Take	out, slice and place one pecan on each wafer and bake at 350° until golden brown, about 20 minutes.
In a large skillet over medium-high heat, brown beef with onion and garlic; drain well. Stir in remaining ingredients (including chili powder, hot sauce, etc., if desired) except sandwich buns. Bring to boil. Reduce heat; cover and simmer 40 to 45 minutes or until lentils are tender, stirring occasionally and adding water if mixture becomes too dry. Spoon 1/2 cup mixture onto each bun, toasted, if desired. Yields 6 servings.
Drain vegetables. In saucepan combine salt, pepper, oil, sugar and vinegar. Bring to a boil. Allow to cool. Pour over vegetables and gently toss. Refrigerate 24 hours.
Heat oven to 375°. Mix Crisco, peanut butter, sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg, beat until just blended. Combine flour, salt and baking soda. Add to creamed mixture and mix at low speed until just blended. Drop by teaspoonfuls onto ungreased baking sheet. Flatten slightly with crisscross pattern with fork. Bake at 375° for 8 minutes.
Dissolve yeast and sugar in water. Add shortening, egg and salt. Gradually work in flour. Cover and let rise for 45 minutes. Roll out and cut into rolls. Place on baking sheet and let rise for 30 minutes. Bake at 400° for 10 to 12 minutes.
Do not peel cucumbers; slice thin. Add onions and garlic cloves. Add salt. Cover with cracked ice; mix thoroughly. Let stand 3 hours or overnight; drain well. Combine remaining ingredients and pour over cucumber mixture. Heat just until boiling. Seal in hot jars. Makes 8 pints.
Cut vegetables into small, bite size pieces in large bowl. Pour Italian dressing over vegetables and mix well. Seal bowl and let stand overnight. Open and serve.
Soften cream cheese at room temperature; place in bowl. Add salad dressing, onion, Worcestershire sauce and garlic powder; mix well. Chop shrimp; add to cream cheese mixture. Chill slightly. Serve with crackers or chips.
Heat soup; add Jell-O, then water. Add spoonful at a time to soften cheese; add other ingredients. Pour into mold.
Boil okra and tomatoes. Brown onions and celery in bacon fat. Add all other ingredients. Boil 5 to 10 minutes.
Combine Jell-O and boiling water. Add while Jell-O is still hot the pineapple and bananas. Cover top with small marshmallows while hot and let set in refrigerator. Before serving, cover with salad dressing and grated Longhorn cheese. Fix in 9 x 13-inch baking dish.
Put long rice into boiling water for 10 minutes; drain and cut into 2-inch lengths. Heat pan with oil. Add crushed garlic and ginger; brown and remove. Add pork; stir-fry for a few minutes. Add broth and hokkigai juice; simmer for 10 minutes. Put in long rice; cook 3 minutes.	Pour beaten eggs in very slowly. Shut off fire. After 2 minutes, season to taste	and serve immediately. Garnish with green onion and hokkigai which have been sliced thin.
Place the pretzels in a large bowl, set aside.	In a microwave safe bowl mix the rest of the ingredients except the baking soda. Microwave for 2 minutes, stirring after 1 minute. Remove from microwave and add the baking soda. Pour over pretzels, stir to coat well. Spread pretzels out on sprayed wax paper to cool. Store in an airtight container. Easy and delicious snack!
Follow Solomon's advice for making a good boy and you will have a good cake. (Proverbs 23:14)
Melt butter in a 3-quart saucepan. Saute onion and celery until tender, about 3 minutes. Stir in potatoes, milk, corn and pepper. Heat to serving temperature. Remove from heat and stir in cheese until melted. (If necessary, return to fire to finish melting cheese, but don't boil.) Serve immediately. Yields 8 cups.
Dissolve jello in hot water and cool. Add Mountain Dew and pineapple juice. Chill mixture until it begins to jell. Fold in fruit and marshmallows.
Combine well the flour, sugar, cocoa, soda and salt. Add the salad oil, vanilla, vinegar and water. Mix well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 45 to 50 minutes.
Soften cream cheese. Drain olives and reserve juice. Chop the olives and mix with cream cheese. Add about 2 tablespoons olive juice. Mix in sour cream and enough mayonnaise to a good consistency. Sprinkle with garlic salt. Add about 6 to 12 drops Tabasco sauce (to suit taste).
Cook carrots in boiling water until tender, but not mushy. Drain. Cut onion into rings. Cut pepper into rings, discarding seeds. Combine onion and pepper with cooked carrots in heatproof bowl. Combine all remaining ingredients in saucepan. Slowly bring to simmer over medium heat. Remove from heat and pour over carrots, onion and pepper. Cover and refrigerate overnight. Serve cold. Will keep in refrigerator 2 to 3 weeks. Makes 8 servings.
Brown hot sausage and drain. Beat eggs; add cheese, bread, mustard, milk, salt and sausage seasoning. Pour into greased 9 x 13-inch pan. Chill at least 6 hours. Put in cold oven and bake at 350°, uncovered, for 30 minutes.
Combine the first three ingredients in a pot. Bring to a boil and boil 6 minutes. Then add chocolate morsels. Remove from heat and add vanilla and peanut butter. Pour in a long greased pan and refrigerate until firm. Cut into small pieces.
Mix food coloring and chocolate. Add Crisco, sugar and eggs. Cream well. Add buttermilk and flour. Beat. Add salt and vanilla. Beat well and remove from mixer. Add vinegar; beat by hand and then add soda. Beat well by hand. Bake in three greased 8-inch pans or two greased 9-inch pans for 30 to 35 minutes.
Mix and pour in large skillet to which 2 layers of wax papers have been placed. Bake at 425° for 20 to 25 minutes; remove wax paper immediately.
Dissolve gelatin and sugar in boiling water, add lemon juice and cool to room temperature; stir in milk. Freeze to a hard slush. Beat with electric mixer until smooth. Return to freezer; stir several times as sherbet freezes. Makes 10 to 12 servings.
Combine flour, salt and paprika. Stir in milk. Microcook, uncovered, 2 minutes. Stir. Cook until bubbly 4 to 5 minutes.
Dissolve yeast in water. Add cottage cheese and egg. Add sugar. Mix rest of ingredients together and add to liquid. Mix well. Turn out on floured board and fold over several times. Cover and let rise until double. Push down. Put into buttered casserole. Let rise about 30 minutes. Bake at 350° for 40 to 50 minutes. When done, butter top and sprinkle with salt.
Pour the melted butter in a round 9-inch pan. Sprinkle in cinnamon and sugar. Peel and slice the apples, spreading them in the pan. Sprinkle walnuts in between. Beat the eggs separately. Add the milk and baking powder. Pour on the apple slices. Sprinkle in the flour. Bake at 350° for 30 minutes or until nice and brown. Remove from the oven and invert onto a plate. Allow to cool before serving.
In large bowl, blend oats, brown sugar, flour, cinnamon and butter until crumbly. Pat half of this mixture into a 13 x 9 x 2-inch microwave-safe baking dish. Pour cherries over crumbs evenly.
Mix and put in 3 pans; bake at 350° for 25 to 30 minutes.
Make flowerets and cook 10 minutes. Place in shallow baking dish. Combine Swiss cheese and mayonnaise. Beat egg whites and fold into cheese mixture. Add lemon juice. Spread over cauliflower and sprinkle Parmesan cheese on top. Bake about 10 minutes and then broil about 5 minutes until golden or puffs up.
Finely chop bacon, then fry. Remove bacon from drippings and set aside. Chop onion and garlic; fry until tender in bacon fat. In a large saucepan, heat clam juice with enough water to make 3 quarts of liquid, diced potatoes, diced celery, sliced carrots, onion, garlic, seasonings and clams. Add flour to thicken.
Drain salmon and add to milk; flake pieces of salmon. Combine all ingredients and put in 8 x 11 x 3-inch greased pan. Bake at 350° for 1 hour. Serve with your favorite sauce.
Mix all together except pecans. Mix well with whip or rotary beater. Put nuts in bottom of unbaked pie shell. Pour filling over nuts. Bake in 300° oven about 1 hour or until knife blade inserted in center comes out with a slightly thickened custard-like filling clinging to the knife for a moderately firm pie.
Heat oven to 350°. Grease bottom of 9 x 13-inch pan. Sprinkle pecans and coconut in bottom of pan. Mix cake according to directions on box and pour over top of pecan-coconut mixture. Mix cream cheese, butter and sugar together. Pour over cake mixture, leaving 1/2 to 1-inch on each side. Bake for 50 minutes.
Peel and devein shrimp. Saute onion and green pepper in butter until tender. Combine flour and dry seasonings; blend into onion mixture. Stir in Worcestershire sauce and vinegar until smooth. Add tomatoes and okra, stirring constantly until thickened. Add shrimp and simmer uncovered for 15 minutes. Stir in rice. Yields 6 servings.
Dice bacon and cook slowly until crisp. Pour off half the drippings. Add other ingredients to remaining drippings and heat for 3 minutes, stirring constantly, until cabbage is hot and well coated with sauce. Add salt and pepper to taste. Cabbage should be crisp. Drain off liquid before serving. Serves 6.
Place stuffing into a large bowl; set aside. In a large skillet, cook ham in butter for 5 to 10 minutes or until edges are crisp. Remove with a slotted spoon and place over stuffing. In the same skillet, saute the onion, celery, sage, thyme and pepper until vegetables are tender. Toss with bread and ham. Stir in enough broth to moisten. Bake in a covered baking dish at 325° for 70 minutes (uncover for the last 10 minutes) or stuff a turkey (12 to 14 pound). Very good stuffing, even my Dad likes this.
Saute ground beef with onion and green pepper. Salt and pepper to taste. Combine soup and milk. In a large casserole, pour the noodles and cover with the meat mixture. Cover the meat with half of the soup mixture. Sprinkle with grated cheese. Add the beaten egg to the remaining soup mixture and pour over the cheese. Bake at 350° for 1 hour.
Mix all ingredients together well. Roll in 1-inch balls. Saute in margarine or butter. Finish cooking by adding a can of beef broth. Cover and cook until done, about 20 minutes.
Mix together butter, cream cheese and sugar. Beat until light and fluffy. Add eggs, one at a time, beating after each addition. Add flour, salt and vanilla. Pour into a 10-inch tube pan (greased and floured). Put in a cold oven. Bake from 300° to 325° for 1 1/2 hours. Can also bake in 2 loaf pans.
Sift together cream and sugar in a medium mixing bowl until sugar is dissolved. Add eggs, one at a time, stirring well after addition to break up eggs. Stir in flour and almond extract. Mix well. Pour batter into a greased 9 x 5 x 3-inch loaf pan. Bake at 325° for 50 minutes or until cake tests done. Let cool. Remove from pan. Yield: 6 to 8 servings.
Dip cutlets in egg; remove and dip into bread crumbs, shaking off excess. Saute cutlets in oil over medium heat for about 2 to 3 minutes on each side until brown. Transfer cutlets to an ovenproof baking dish. Place 1 slice of cheese on top of each cutlet; set aside. In the frying pan, melt butter or margarine and saute garlic, scallions, parsley and basil for about 2 minutes. Add mushrooms and continue to saute for 2 more minutes. Add broth; cover pan and simmer for about 10 minutes. Add wine and cook 3 minutes longer. Season with salt and pepper to taste. Pour sauce over cutlets in baking dish; cover and bake in a 350° oven for 15 minutes or until cheese melts. Makes 4 servings.
Combine first six ingredients, mixing well. Shape into 1-inch balls or smaller. Cook in 2 tablespoons of hot oil until light brown. Drain meatballs on paper towel.
Combine all ingredients and put in casserole dish sprayed with Pam. Bake 30 to 35 minutes.
In a mixing bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat for 2 minutes. Stir in coffee (batter will be thin). Pour into a greased 13 x 9 x 2 inch baking pan. Bake at 350° for 35-40 minutes or until a wooden pick inserted near center comes out clean. Cool completely.
Cook artichokes as package directs. Drain, reserving 1/2 cup of the liquid. Melt butter in a saucepan over low heat; stir in flour, salt, pepper, onion powder, and dry mustard. When flour mixture is smooth and bubbly, gradually stir in reserved cooking liquid and milk. Cook over heat, stirring constantly, until thickened. Remove from heat. Combine beaten egg with half of grated cheese. Gradually stir hot sauce mixture into egg and cheese mixture. Blend well. Place artichokes in a shallow baking dish in a single layer. Pour sauce over artichokes; sprinkle with cheese, bread crumbs, and sprinkle with paprika. Bake at 425° for about 20 minutes. Serves 6.
Brown onion and hamburger. Add other ingredients. Cube buttered bread and place over top. Bake for 30 minutes at 350°.
Mix flour, baking powder and salt. Cut in Crisco with blender. Mix soda and buttermilk together and add to dry ingredients. Peel, core and quarter 6 or 7 medium apples.
Preheat oven to 350°. Grease and flour 13 x 9 x 2-inch baking pan. Heat peanut butter and margarine together until melted. Remove pan from heat. Stir in sugar, eggs and vanilla until well blended. Add flour and stir just until combined. Spread batter into prepared pan. Bake 25 to 30 minutes. Cool and cut into bars. Makes about 3 dozen 1 1/2 x 2-inch bars.
Brown beef and onion; drain fat. Add water, tomatoes, beans, tomato sauce and taco mix. Simmer, uncovered, for 15 minutes. Serve hot; top with cheese and sour cream. Dip Tostitos.
Mix and refrigerate at least 2 hours or overnight. Good with Club crackers (Keebler Club or Captain crackers).
Place the tomatoes, green peppers, onions and grease in a saucepan and cook until tender. While they are cooking, mix together the cornstarch and sugar with a cup of water. When the tomato mixture is done and the rest of your meal is ready, bring the tomatoes to a boil and pour the cornstarch mixture into the tomatoes, stirring constantly. Turn off and let set to thicken for a few minutes. Best when served over fried potatoes or as a sauce over hamburgers, salmon cakes or other meat.
Cream together peanut butter, powdered sugar and cream cheese. Add Cool Whip. Place mixture in graham cracker crust. Add chocolate shavings on top.
Cook spinach and broccoli half as long as directions call for. Drain. Add a little salt and pepper. Combine soup and cheese. Cook until cheese melts. Combine vegetables and soup mixture. Pour into a 9 x 12-inch pan. Mix croutons with melted margarine. Sprinkle on top. Bake 20 to 25 minutes at 350°.
Layer ingredients in order given in 8 x 8-inch ungreased square pan. Bake 30 minutes in 350° oven. Let cool before cutting.
Combine all ingredients and pour into a baking dish. Bake at 350° for 30 minutes.
Beat egg whites, then add 1 1/2 teaspoons vanilla and vinegar, then add 1 1/2 cups sugar gradually and continue beating. Don't beat too stiff. Cover back of a large cookie sheet with foil. Spread egg white mixture over foil. Bake at 300° for 1 hour. Cool in oven with heat off and door open, very gradually, about 1 hour.
Melt 1/2 cup oleo; add to graham cracker crumbs. Mix well and pat into 13 x 9 1/2 x 2-inch pan. Combine sugar, eggs, 1/2 cup softened oleo and vanilla; beat until smooth. Spread over graham cracker crust. Add layer of bananas and pineapple. Spread whipped topping evenly over fruit. Sprinkle with nuts. Refrigerate until set. Yields 12 to 15.
Mix oleo, applesauce, sugar, brown sugar and egg. Add flour, baking powder, salt, baking soda and rolled oats. Mix in raisins. Drop by spoon on cookie sheet. Bake at 375° for 10 to 12 minutes. Let stand 5 minutes and remove.
Heat canola oil in skillet. Place chicken breast in skillet and sprinkle with 1/2 tsp. salt. Cook 5 to 10 minutes, stirring frequently. Remove from skillet. Put onions, celery and 1/2 cup chicken broth in skillet. Cook uncovered 5 minutes or until slightly tender. Combine sugar, cornstarch, soy sauce, cooking sherry and remaining chicken broth. Pour over the vegetables and stir until the sauce thickens. Add cooked chicken, bamboo shoots, water chestnuts and cashews. Stir together and heat through. Serve with rice. Serves 4 to 6.
Soak bread in milk. Add to beef. Add other ingredients (except catsup). Mix well. Place in loaf pan. Spread catsup over top of loaf. Bake at 400° for 45 minutes. For larger loaf, double recipe.
Sift together flour and baking powder. If not stiff enough yet, add more flour. Add flavoring of your choice, about 1 tablespoon. Put in oven for about 10 minutes.
Get vinegar and water to boil. Cut tomatoes to desired size. Put 1 teaspoon salt and sugar to quart jar. Pack tomatoes and about 12 peppers to a quart. Fill jars with boiling vinegar and water. In about 30 days hot peppers and tomatoes will be ready to eat.
Brown chicken pieces in hot oil for 5 minutes; drain off fat. Add desired La Victoria salsa and water. Reduce heat; cover and simmer for 30 minutes. Uncover; add corn and bell pepper (add more water if necessary). Cover and cook 10 minutes more. Makes 4 servings.
In a saucepan, blend first tablespoon melted butter, flour, sugar, salt and pepper. Cook, stirring until bubbly. Blend in the milk and remove from heat. Stir in the grated onion and sour cream; mix well. Butter a 1 1/2 quart casserole. Add mixed drained green beans, sauce and Swiss cheese. Over top, spread the blended corn flakes and second tablespoon melted butter. Bake, uncovered, at 400° for 20 minutes.
Preheat oven to 350 degrees. In a large pot of boiling water, cook the carrots until very tender, (approximately 15 minutes). Drain and transfer to a large mixing bowl. While carrots are warm, use an electric mixer to beat with sugar, baking powder and vanilla extract until smooth. Mix in the flour, cinnamon, nutmeg, eggs and butter. Transfer to a 2 quart baking dish. Bake for 1 hour in the preheated oven, or until top is golden brown. Sprinkle with confectioners' sugar (may substitute brown sugar; sprinkle on during last few minutes of baking). Serves: 6-8.
Boil the red potatoes until tender. Mix together other ingredients. Slice 1 layer of potatoes thinly in buttered casserole. Top mixture, then repeat. Top with bacon bits. Bake at 350° until bubbling.
Cream sugar, eggs and oil until they are mixed real well. Then add apples and mix well. Sift all the dry ingredients. Add a little to mixture, then beat real good. Then bake in loaf pan or tube pan at 350° for 1 1/2 hours.
Place bread cubes in bottom of greased 8 x 8 x 2-inch baking pan; set aside.
Combine all ingredients. Roll into long, thin rolls in wax paper. Refrigerate overnight. Slice into 1/4 to 1/2-inch slices. Bake at 325° for 10 to 15 minutes, until lightly browned. Cool and store in airtight container. Will keep indefinitely. Yield: about 800 peppernuts. "A must for Christmas."
Cream butter and sugar. Add beaten eggs, then the flour that has been sifted with the cream of tartar and the soda. Mix well. Add dates, nuts and flavoring. Spread in 8-inch pan. Bake 35 to 40 minutes at 350°.
Preheat oven to 375°. Grease 15 1/2 x 10 1/2 x 1-inch pan.
Arrange chicken breasts in a 12 x 8 x 2-inch baking dish, placing meatier portions to outside of dish. Add water; cover with heavy-duty plastic wrap. Microwave at High 12 to 18 minutes, giving dish a half turn after 6 minutes. Cool chicken; cut into bite size pieces. Set aside.
Combine all ingredients in large bowl. Refrigerate until ready to serve. Yield: 4 to 6 servings.