HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat water, 1 tablespoon vinegar and 1 teaspoon salt to boiling. Add beets. Cover and heat to boiling; cook 30 minutes or until tender. Drain. Cut beets into slices. Mix olive oil, 1/4 cup vinegar, sugar, 1/2 teaspoon salt, cloves and onions. Pour over beets and marinate overnight.
Thaw potatoes in 9 x 13 baking pan. Mix with other ingredients. Top with 1/2 cup crushed corn flakes and 1/4 cup melted butter. Bake at 350° for 45 minutes.
Wash and peel peaches. Drop peeled peaches into cold salt and vinegar solution (2 tablespoons salt and 2 tablespoons vinegar, 1 gallon water) immediately to prevent discoloration. Mix sugar and vinegar and hot water; add spices (tied loosely in cloth bag). Boil and skim. Wash peaches in cold water and drain. Drop drained peaches into boiling syrup and cook 5 to 6 minutes. Pack in preheated jars. Cover with boiling spiced vinegar or let stand overnight in syrup, then pack in jars. Cover with boiling vinegar. Seal and process 30 minutes in hot water bath at simmering temperature.
Press crescent rolls in a cookie sheet and bake for 10 minutes (as on package). Let cool. Mix the next four ingredients and spread on crust. Chop all the vegetables fine and press on cream cheese mixture. Next, press 1 cup shredded cheese on top of the vegetables. Refrigerate.
Preheat oven to 350 degrees. Combine the bread with the 4 cups of liquid. Mix well. Beat together the eggs, sugar and almond flavoring. Combine with bread mixture and then stir in the cherries. Melt the butter in a 9x13x2 inch baking pan. Pour bread pudding mixture into pan and bake for about an hour. Serve with Almond Cream Sauce.
Combine sugar, syrup, milk and salt. Cook until it forms a soft ball. Remove from heat; add butter and vanilla; set aside until lukewarm. Beat until it thickens and is creamy.
Sprinkle chicken with salt and pepper. Set aside. Trim off eggplant ends, cut in 1/2 lengthwise and each 1/2 in thirds lengthwise. Then cut across in 1-inch sections (total 5 cups). Cut onion in 1/2. Slice thin (total 1 cup). Core tomatoes and cut into small cubes (total 1 1/2 cups).
Combine water and bouillon cubes in a heavy Dutch oven. Bring to a boil. Add vegetables; cover and simmer 12 minutes or until vegetables are tender. Melt margarine in heavy pan; blend in flour and cook 1 minute. Gradually add milk and mix with a whisk. Cook over medium heat until thickened, stirring constantly. Add cheese, stirring over low heat until melted. Add all ingredients to Dutch oven, stirring over low heat. Do not boil. Serves 8.
Combine Jell-O, water and pineapple and boil gently together for 10 minutes. Add cream cheese as soon as you remove boiling mixture from heat. When cooled and beginning to thicken, add celery and nuts. Fold in Cool Whip. Pour mixture into ring or mold and chill thoroughly.
Mix the first 5 ingredients together. Toss; stir in dressing and chill.
Combine all ingredients. Beat until smooth and of a spreading consistency. Chill. Makes about 2 cups.
Mix together all ingredients while fish is warm. Place in refrigerator in a covered jar for at least 3 hours. The haddock will absorb the juice and taste from the lobster. Serve as a salad or lobster roll.
Grease a deep-dish pie pan and place a pie shell in bottom. Dump in all ingredients and mix. Use the other pie shell as the cover, pressing the edges closed and trimming the excess. Cut slits in top and bake at 425° for 45 minutes or until golden brown. Serves 6 to 8.
Grease 13 x 9 x 2-inch pan. Quarter biscuits and place in bottom of pan to cover. Mix hamburger and sauce and then pour on top of biscuits. Bake for 25 minutes at 400°. Top with cheese and bake an extra 5 to 10 minutes.
Dissolve yeast in warm water. In large mixing bowl, combine salt, sugar and	shortening. Pour 1/2 cup boiling water over this. Add egg, then lukewarm water and yeast. Add 3 cups flour and let rise until double in bulk (about 1 hour). Knead down on floured board. Make into desired shape and allow to rise again about an hour.
Beat eggs slightly. Add rest of ingredients and pour into 9-inch unbaked deep dish pie shell or 2 small shallow pie shells. Bake slowly in 350° oven for 55 to 60 minutes or until slightly set.
Stir on low flame sugar, water, butter and bananas (mashed) until butter melts. Set aside to cool. Beat eggs and vanilla; add to bananas. Sift flour, salt, baking powder and soda. Add to batter and stir until blended. Bake at 350° for 1 hour in a greased loaf tin.
Mix water and salt. Place 1 or 2 drops in each nostril, then gently suction with bulb syringe.
Cream well the sugar and butter. Add egg and pulp. Sift dry ingredients. Mix all together. Add in raisins and nuts. Mix. Drop onto ungreased cookie sheet. Bake 12 to 15 minutes at 350°.
Combine all ingredients. Top with fried, crispy bacon. Mix sugar and mayonnaise and spread over bacon. Let set in refrigerator covered 2 hours or longer before serving.
In large bowl, mix sugar, flour and salt. Add and mix by hand the shortening (oil), unbeaten eggs, vanilla and baking soda dissolved in buttermilk. Add pecans and bananas. Pour into 2 loaf pans or a large ring mold. Bake at 350° for 1 hour.
Cut chicken into bite size pieces. Roll into Italian bread crumbs until completely coated. Place in baking pan.
Mix all ingredients and pour into pie shell. Bake at 300° for 1 hour. (Very good.)
Heat oven to 475°. Grease cookie sheet. In a large bowl, mix the hot water and yeast. Add water (warm) and sugar slowly. Add 5 cups flour. Stir until smooth (not sticking to sides); knead it. Form dough into golf ball size balls and shape each into pretzels. Fill a frying pan with water. For each cup of water used, add 1 tablespoon baking soda. Place pretzels in gently boiling water for 30 seconds. Take out of the water and place on cookie sheet. Salt pretzels. Bake for 8 minutes until golden brown. Can be frozen before baking.
Remove	bone from crab. In mixing bowl beat egg, beer and stir in Bisquick.	Add remaining ingredients, and gently stir in crab. In heavy skillet heat 2 or 3 inches oil. Drop batter into hot oil (about 2 tablespoons for each fritter); fry until golden brown. Drain on paper towel. Serve with cocktail sauce.
In a large bowl, mix the linguini and Parmesan cheese. In large skillet, heat oil over high heat. Cook onion and garlic 1 minute. Add peas, cooking an additional 2 minutes. Reduce heat to medium and cook 1 minute. Remove from heat and mix with linguini. Toss in salmon. Makes 6 servings less than 300 calories each.
In a 5-quart Dutch oven or saucepan over high heat. Cook ground beef and onions until pan juices evaporate and meat is well browned. Stirring occasionally, remove Dutch oven from heat. Add cabbage, carrots, pepper and 2 1/2 teaspoons salt; toss to mix well.
Add all ingredients in bowl. Beat for 3 minutes. Bake at 350° for 1 hour.
Mix ingredients thoroughly. Spread on a cookie sheet 1/2-inch thick. Chill several hours. (Do not freeze.) Cut into squares and roll in flour. Brown on both sides. Put in a roasting pan. Add 1 can cream of mushroom soup mixed with 1/2 cup water. Cover and bake in a 350° oven for 1 1/2 hours.
Slice the apples into a 7 x 7-inch pan. Dot with butter; sprinkle with lemon juice. With pastry blender, blend the remaining ingredients; mix well. Spread over apples. Bake at 375° for 30 minutes, or until crisp as desired.
Mix vanilla pudding as directed on package. Mix Dream Whip as directed on package. Fold pudding and Dream Whip together. Drain fruit cocktail and oranges. Add to pudding mixture. Mix in marshmallows. Refrigerate. Can add bananas at time of serving.
Add 1 cup milk and 2 3/4 cups sugar in a large boiler. Bring this to a rolling boil. In a small skillet, caramelize 1/4 cup sugar. Pour into milk and sugar mix. Boil, stirring constantly, until thick. Pour into mixing bowl with margarine. Beat well. (If too thick to spread easily, add milk 1 teaspoon at a time until right consistency.) Spread evenly over cake layers.
Prepare cake mix according to package directions. Bake in three 9-inch layer pans. Cool and remove. Spread cherry pie filling between layers. Layer plentifully on top layer. Ice sides with Cool Whip. Refrigerate.
Boil carrots in salted water. Cool. Saute pepper and onion in small amount of oil. Alternate carrots, pepper and onion in bowl. Make a sauce of remaining ingredients and pour over vegetables. Refrigerate for at least 6 hours.
Drain juice from cherries and pineapple. Heat. Dissolve gelatins and cool. Mix pineapple, cheese, nuts and cherries with gelatin. Add cola last and blend. Pour into a 9 x 13-inch pan until firm.
Mash potatoes. Measure and add other ingredients. Pour into unbaked pie shell and bake at 400° for 15 minutes. Reduce heat to 325° and cook until firm.
Heat sugar and eggs until like marshmallow consistency. Add dry ingredients and boiling water alternately to sugar and egg mixture. Pour into a greased and floured 11 x 17 x 1-inch pan and bake at 375° for 20 to 25 minutes. After baking, let stand 10 minutes and turn out to cool.
Beat eggs well. Add sugar gradually, beating until fluffy. Add remaining ingredients. Turn into ungreased 2-quart casserole. Bake in 350° oven for 30 minutes. Remove from oven and while still hot, stir well with wooden spoon. Cool. Form into small balls. Roll in granulated sugar.
Mix all ingredients together. Pour into a buttered baking dish. Bake at 350° until top browns.
Grease 2-quart casserole dish. Combine eggs, sugar and milk. Beat well. Fold in rice, lemon juice, vanilla, butter, nutmeg and raisins. Pour into casserole dish and put in pan of boiling water. Bake for 45 minutes or until custard is set. Bake at 350°.
Mix sugar, oil and water. Beat in eggs; add pumpkin. Sift dry ingredients twice. Add 1/2 to batter, then add rest with nuts and the vanilla. Grease four Number 303 cans with shortening; sprinkle with flour. Fill cans 1/2 full; bake for 1 hour at 300°, or until done. Remove from cans in 10 minutes.
Slice eggs in half lengthwise. Put yolks in small bowl. Add other ingredients and mix. Fill the egg white halves with yolk mixture and top with sliced olives.
Combine. Boil for 20 minutes, stirring all the time. Take off stove and add nuts, if desired, then beat well until it thickens. Pour into a greased dish and cut in squares.
Prepare and bake care as directed. While cake is in the oven, make the pudding as directed. When the cake is done, poke holes all over it. Then pour hot pudding over the hot cake. Cool ten to fifteen minutes. Then pour caramel topping over all this. Refrigerate. Serve with whipped topping.
Grease and flour tube cake pan. Place ingredients in mixing bowl in order listed. Mix slowly for 2 minutes. Mix fast for 4 to 5 minutes. Do not preheat oven. Bake at 300° for 1 hour and 30 minutes.
Melt butter. Add beef and sprinkle with garlic powder. Saute until browned. Remove meat from skillet. Add onion and green pepper; saute 2 minutes. Return to skillet with tomatoes and bouillon cube. Simmer 30 minutes. Blend together cornstarch, water, soy sauce, sugar and salt. Add to meat mixture and cook until thickened. Reduce heat and cook 2 minutes longer. Prepare noodles and toss with grated cheese. Serve meat over noodles.
Combine margarine, bread crumbs and milk. Bring to a boil. Stir in salmon, egg and salt. Pour into casserole dish sprayed with Pam. Bake at 350° for 30 minutes.
Mix pretzels, margarine and sugar. Press into a 9 x 13-inch pan. Bake 10 minutes at 350°. Let cool completely.
Beat at low speed 8 of the egg whites and granulated sugar for 4 minutes or until the sugar is dissolved. Stir in ground almonds, cinnamon, flour, chocolate bits, lemon juice and cocoa. Chill for 2 hours. Put rounded teaspoonful of dough 1 inch apart on greased baking sheets.
Mix cherries, sugar and jello. Cook in saucepan until comes to a boil. Let it cool and then add pineapple and nuts. Stir well and refrigerate. (May wish to use potato masher and mash cherries after cooking for better consistency.)
Cut up onions and pepper and fry until soft. Add the pimentos. Mix well. Add a pinch of salt to the eggs and beat well, then add 1/3 of the egg mixture to the pan, lifting the sides with a spatula so that the liquid covers the vegetables. Add the remaining eggs. Wait until the egg mixture has set, that is, until the bottom is slightly toasted and the surface is still moist (not runny). Put the spatula under the omelette and detach it gently from the pan. Add more butter (or oil) if necessary. Slip the omelette back into the pan, this time undone side down. Cook until this side has set.
In a 1 1/2-quart glass bowl, melt chocolate chips in microwave. Combine with milk and sugar. Cook for 4 minutes, stirring often. Mix in margarine, vanilla and salt. Beat with rotary beaters until smooth. Serve over ice cream. Makes 1 1/2 cups.
Cook potatoes in boiling water for 15 to 20 minutes until tender. Drain and mash. Spread potatoes evenly in a lightly greased 10 x 6 x 2-inch baking dish. Top with sour cream. Sprinkle with bacon and green onions. Top with cheese. Bake at 300° for 30 minutes. Yields 6 servings.
Melt morsels in top of double boiler, stirring constantly. Break up noodles and pour into melted butterscotch. Add chopped nuts. Using two spoons, spoon out clusters on waxed paper. Do not have heat too high or morsels will harden.
Preheat oven to 375°. Use large cast iron skillet. Put small amount of oil in bottom of pan. Place in oven while you mix ingredients. Mix cornbread according to package directions; add 1 can creamed corn. When iron skillet is hot, remove from oven. Pour 1/2 mixture in bottom of pan. Layer meat, onion, chilies and cheese. Pour remaining batter on top to cover. Bake 45 to 55 minutes or until brown and firm. Cool slightly before cutting in pie wedges. Great as a meal with a salad.
Mix sugar and butter. Mix in the rest as listed. Stir well. Drop on greased cookie sheet one teaspoon at a time. Bake for about 15 minutes at 375°. Do not half or double recipe.
Grease and flour a loaf pan. In a large bowl, sift together the flour and baking soda. In a separate bowl, cream together the butter and sugar, then beat in the egg and salt. Alternately add the flour and orange juice to the creamed mixture. Mix well after each addition. Fold in the cranberries and pecans. Turn into loaf pan. Bake in a 350° oven for 1 hour.
Dissolve gelatin completely in boiling water in large bowl. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate about 1 1/2 hours or until thickened. Stir in orange. Spoon into 5 cup mold. Refrigerate about 4 hours or until firm. Unmold; garnish as desired. Makes about 10 servings.
Preheat oven to 400°. Lightly grease cookie sheets. Separate dough into 12 pieces, then separate each piece into 3 equal layers. Place on prepared cookie sheets.
Grease large iron skillet and heat. Lightly sprinkle with meat and let brown slightly. Pour half of batter in hot skillet. Sprinkle layer of cheese, then onion and then peppers. Pour remaining batter over contents. Bake 45 to 50 minutes at 350°.
Sift together flour, sugar and salt. Make a well in dry ingredients and pour in mixture of egg yolks, sour cream and vanilla. Blend well. Let dough rest for 1 to 2 minutes. Roll out dough on lightly floured surface to 1/8-inch thick. Cut dough into diamond-shaped pieces 2-inches wide at center and 6-inches long. Make a 1-inch slice in center of each diamond; pull end through center, twisting slightly. Heat oil to 365° and fry diamonds for about 3 minutes or until lightly brown. Drain on paper towels. Sprinkle with confectioners sugar.
Mix together water, sugar and salt. Add yeast to water. Stir in egg and shortening. Then add flour until you have soft dough. I add a little sugar to yeast water. They are real good.
Make cornbread using yellow cornmeal and chilies. Cool. Crumble cornbread and bacon, then add the other ingredients. Add enough mayonnaise to moisten. (May need additional mayonnaise.) Yield: 12 servings.
Boil sweet potatoes; peel and mash. Beat potatoes until smooth. Add egg, butter, sugar and vanilla. Slice each pineapple ring to make 2 thin rings. (Rings may break, but merely put together in a circle. Also, it helps to freeze the pineapple before slicing.) Place 8 thin rings of pineapple in a baking pan and place a mound of the potato mixture on each slice of pineapple. Cover with the remaining 8 rings. Bake at 325° until heated (about 30 minutes). Remove and sprinkle with coconut. Place in oven to brown coconut or in broiler, watching carefully to avoid burning coconut. Serves 8.
Spray 12 (2 1/2-inch) muffin cups with cooking spray. In a large bowl, combine flour, baking powder and salt. In medium bowl, using a wire whisk or fork, thoroughly mix sugar and orange juice. Whisk in egg whites, corn syrup and orange peel until blended. Gradually add to flour mixture, stirring until smooth. Stir in cranberries. Spoon into prepared muffin cups. Bake in 400° oven 25 minutes or until lightly browned and firm to touch. Cool in pan 5 minutes. Serve warm or cool completely on wire rack. Store in airtight container.
Mix sour cream, mayonnaise, sugar, mustard, seasoned salt and pepper. Toss with cabbage, carrot and onion. Sprinkle with paprika or dill weed, if desired. Makes 8 servings, 95 calories per serving.
Sift together the flour and salt. Beat the egg yolk and whites until thick. Gradually beat in the brown sugar. Mix in the nuts, oil, vanilla and flour until well blended. Drop by teaspoon onto lightly oiled cookie sheet. Bake in a preheated 350° oven for 12 minutes or until delicately browned. Makes about 36 cookies. Contains 40 calories per cookie.
Mix dry ingredients, then add egg, milk and butter. Mix well and measure 1/4 cup batter for each pancake. Pour into a warm nonstick skillet until brown, turning once. Makes 10 pancakes.
You need a gas stove or stove top heated with gas or propane. Melt butter with brown sugar and place bananas around the sauce. Heat for about 2 minutes. Pour creme de banana into the pan. Bring back to flame. Repeat with brandy. Pour sauce and bananas over ice cream. Sprinkle with cinnamon.
Mix thoroughly the oleo, shortening, 3 cups sugar and eggs. Blend in flour, cream of tartar, soda and salt. May need to chill dough for a little while, then shape rounded teaspoonfuls into balls (whatever size you want your cookies). Then roll the balls of dough in the sugar and cinnamon mixture. Flatten a little and place about 2-inches apart on ungreased cookie sheet. Bake 8 to 10 minutes until set. Move immediately from baking sheet.
Beat white of egg until light and fluffy meringue forms. Set aside. Beat yolk of egg; add buttermilk, then dry ingredients and cooking oil. Fold mixture into beaten egg white. Pour batter onto hot griddle to form pancakes 4-inches in diameter. Serve with butter, syrup or jelly.
Cook ground beef and onions until meat is browned. Drain off fat, return to heat and add beans and tomatoes. Cook for fifteen minutes. Add cabbage, water, salt, pepper and chili powder. Cook for an additional 15 minutes. Serve with cornbread. This stew is better served the next day.
Mix boiling water, oats and butter; let stand for 20 minutes. Add sugar, brown sugar, vanilla, eggs, flour, soda, salt, nutmeg and cinnamon. Mix all ingredients together and bake in 9 x 13-inch pan, greased and floured, 50 minutes at 350°.
Drain oysters. Mix remaining ingredients together. Coat oysters with mixture. Fry in deep fat until golden brown.
Beat egg whites, sugar and cream of tartar until stiff. Fold in cracker crumbs, nuts and vanilla. Bake at 350° for 30 minutes. Cool. Top with Cool Whip.
Mix cake mix with 1/3 cup evaporated milk and oleo. The dough will be stiff. Melt unwrapped caramels with other 1/3 cup milk until smooth. Spread half of batter in rectangle baking pan with fingers in a greased pan. Bake at 350° for 6 minutes. Remove from oven, sprinkle chocolate chips over baked batter and pour melted caramel over that layer. Add nuts. Drop remaining batter on this. It will look strange. Bake for 15 to 18 minutes. No longer! Dough may not look done, but that's due to the melted caramels. Let it cool for a few minutes and then loosen around pan edges. Wait about an hour before cutting into squares.
Brown ground beef and onion; drain off fat. Stir in the tomato sauce, parsley, oregano, basil, 1/4 teaspoon salt and pepper. Simmer, uncovered, for 10 minutes stirring occasionally. Meanwhile, combine spinach, Ricotta cheese and remaining 1/4 teaspoon salt. Spoon spinach mixture around edges of 13 x 9 x 2-inch baking dish. Pour beef mixture into center. Cut each Mozzarella slice into 3 strips and arrange in a lattice pattern over meat. Bake at 375° for 20 minutes. Yields 8 servings.
Peel and slice potatoes. Melt margarine and add flour, salt and paprika. Stir until smooth. Add milk slowly. Cook over medium heat and stir until sauce thickens and boils. Put 1/2 of potatoes in greased casserole and add 1/2 of sauce. Place slices of cheese on top. Repeat layers, ending with cheese on top. Cover and bake at 350° for 60 minutes. Uncover and bake additional 30 minutes or until potatoes are soft.
Mix well. Pour into greased loaf pan. Bake at 350° for 45 minutes. Cool before slicing.
In medium saucepan, melt margarine. Stir in ketchup, lemon juice, honey, soy sauce and ginger; stir until smooth. Marinate chicken with above for at least 1 hour, better if overnight.
Prick potatoes and microwave on High (100% power) for 10 minutes or until fork-tender; set aside. In a 2-quart microwave-safe bowl, combine the peas and water. Microwave on High for 6 minutes or until peas are tender; set aside.
Mix with mixer all but shrimp. Then add shrimp and stir in with spoon so shrimp stays whole. Serve on crackers, chips or bread sticks.
Brown beef. Pour off any accumulated grease. Add celery, peppers and onion; saute. Add tomatoes and their juice. Add remaining ingredients except for Cheddar cheese. Simmer 20 minutes. Pour into 9 x 13-inch casserole. Spread Cheddar cheese on top. Bake 20 to 30 minutes in 350° oven.
Slice potatoes thin. Place on heavy-duty aluminum foil. Peel and dice onion; mix with potatoes. Cut margarine into pieces and drop on top. Add salt and pepper. Fold over aluminum foil; roll edges to close. Place over campfire or on grill for 45 minutes to 1 hour. Turn over every 15 minutes.
Beat eggs until fluffy. Gradually beat in sugar. Add other ingredients. Beat together. Pour into 9-inch unbaked pie shell. Bake at 350° for approximately 45 minutes.
Combine sugar, eggs and flour. Add butter, milk and 1/2 cup coconut. Put 1/2 cup coconut on top of pies. Bake at 425° for 20 minutes. Reduce heat to 350° for 25 minutes or until done. Yields two 9-inch pies.
Cream butter and sugar. Add rest of ingredients except bread and mix well. Spray 11 x 13-inch baking dish (or pan) with Pam. Line with bread. Sprinkle raisins on top. Pour milk mixture over bread. Let set 30 minutes. Bake for 35 minutes at 375° or until done. Should shake like Jell-O when pan is gently shaken back and forth.
Steam the broccoli until tender. Chop coarsely and set aside. Saute the onion in butter or margarine until soft, but not brown. Add flour and stir until paste-like. Blend in milk and cream. Cook over low heat, stirring constantly, until thickened and smooth. Add cheese by the handful, stirring until smooth. Add broccoli and salt and pepper. Serves 12.
Melt margarine; add sugar and evaporated milk. Bring to a boil. Boil 5 minutes more, stirring continuously. Add 1 capful vanilla. Pour over cake. Sprinkle fresh coconut and place a few jelly beans on each piece of cake.
Mix sugar with flour and stir in beaten egg yolks and lemon juice/rind while gradually adding milk. Stir in butter. Set aside. Beat egg whites until stiff. Fold into first mixture. Pour into a greased 8 x 8-inch Pyrex dish. Place in a pan of hot water and bake at 350° until tests done. The top will have appearance of a cake with custard on the bottom.
In large kettle, cook potatoes, carrots and celery in water until tender (about 20 minutes). Drain, reserving liquid and setting vegetables aside. In same kettle, saute onion until soft in margarine. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved liquid from vegetables until soup is of desired consistency.