HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind all peppers in blender. Add tomatoes and blend again. Add jalapenos, onion, celery seed, mustard seed, vinegar, pickling salt and dill and cook 30 minutes. Seal in sterilized jars. May be processed in hot water bath, if desired. Makes 2 pints.
Place potatoes in large pan. Pour melted stick of oleo over and mix. Separately, combine sour cream, onion, salt, pepper, cheese and soup. Mix this with potatoes. Pour into shallow baking dish (9 x 13-inch).
Crush bananas in blender. In large container mix pineapple juice, lemonade, orange juice, bananas and water. Freeze until slush. Add 3 quarts 7-Up or Sprite. Make 1 large punch bowl.
Preheat oven to 350°. In medium bowl, combine 3/4 cup granulated sugar, flour, 3 tablespoons cocoa, baking powder and salt. Blend in milk, butter and vanilla; beat until smooth. Pour batter into 8 or 9-inch square baking pan. In small bowl, combine remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa. Sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake for 35 to 40 minutes, or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve with ice cream or whipped topping. Makes 8 to 10 servings.
Brown ground beef, onion and green pepper in a nonstick skillet or Dutch oven, stirring, until beef crumbles. Drain and return mixture to skillet. Stir in chili seasoning and tomatoes. Bring to a boil over medium heat. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in cheeses and olives. Spoon mixture into a lightly greased 13 x 9 x 2-inch baking dish.
Beat egg whites; add sugar and broken pecans. Butter pie plate, then put crushed Ritz crackers in pie pan. Spread egg white mixture to form pie shell. Bake 1 hour at 275°. Let cool, then add whipping cream sweetened to taste with sugar and 1 teaspoon vanilla. Refrigerate.
Mash, grind or run figs through a food mill. Mix all ingredients in a saucepan and cook over medium heat until thick. Pour into hot, sterilized jars and seal. Raspberry or blackberry may also be used.
Brown beef, sausage, onion and garlic in oil. Drain off fat. Stir in all ingredients except chili beans and simmer 15 to 20 minutes. Stir in chili beans and simmer 10 more minutes. Serve with sour cream or cheese.
In a casserole dish, combine the beans, soup and half of onions. Season with salt and pepper. Bake at 350° for about 25 minutes or until heated. Sprinkle remaining onions on top and bake for 5 more minutes.
Boil chicken; debone. Saute onion and pepper in oil. Combine all ingredients; slow cook in crock-pot. Serve over spaghetti. Note: This thickens easily. You may need to add water.
Brown pork chops. Using oil from the chops, liberally grease a casserole dish. Line dish with rice; cover with undiluted soup and add milk. Place chops on top. Cover. Bake at 350° for about 30 minutes.
In medium skillet, prepare taco seasoning mix with ground beef and water according to package directions. In 1-quart bowl, spread beef and layer remaining ingredients in order given. Serve immediately with nacho chips. Serves eight.
Beat egg until fluffy, add milk and mix. Sift flour, salt and baking powder and add the eggs and milk to mixture to form a heavy batter (drop by spoonfuls into hot gravy and cook 15 minutes without taking off lid).
Dissolve Jell-O and pudding in boiling water. Chill until syrupy; fold in whipped topping, pineapple and the juice. Add the well drained mandarin oranges. Chill well until serving time. Use a 9 x 13-inch pan. Serves 12 to 15.
In large skillet, brown beef; add onion and celery and cook until tender. Add tomato soup, tomato paste, barbecue sauce and catsup. Simmer about 15 to 20 minutes; put in large roaster and add green beans, lima beans and wax beans, which have been drained. Do not drain the chili beans or pork and beans but add to beef mixture along with brown sugar and mustard. Mix well and bake, uncovered, at 350° for 1 hour. Makes 25 servings.
Mix beef, sour cream and onion soup. Add egg and crumbs. Form into balls. Mix flour and paprika; roll balls in mixture. Brown slowly on all sides in butter. Blend soup and milk. Pour over meat. Cover pan and simmer for about 20 minutes. Serve over rice or noodles.
Cream shortening in a large bowl. Gradually add 1 1/2 cups sugar. Beating well at medium speed on an electric mixer, add eggs, one at a time. Beating after each, combine flour, baking powder, baking soda and salt. Add to creamed mixture alternately with buttermilk. Mix well and stir in extract. Cover and chill for 1 hour. Roll dough int 1/4-inch thickness on a floured surface. Cut with a 2 1/2-inch round cookie cutter. Place on a greased cookie sheet and bake at 350° for 15 minutes or until edges begin to brown. Sprinkle with sugar if desired. Cool. Yields 4 dozen.
Heat pineapple in saucepan and add jello. Stir until jello is dissolved. Remove from heat and add buttermilk. Let cool for awhile, then fold in Cool Whip. Pour into 9 x 12-inch dish. Chill until firm.
Melt margarine for 30 seconds in microwave in glass cup. Add salts and sauce. Mix.
Put bread in square baking pan. Melt Velveeta and butter; pour over bread. Mix eggs and milk; pour over bread. Garnish with parsley and paprika. Refrigerate overnight. Bake at 300° for 2 hours.
Lightly beat together egg and water. Brush over chicken. Sprinkle cheese on surface, coating well. Stir together sauce mix, tomato paste and water into shallow casserole dish. Place chicken in sauce. Bake, uncovered, for 1 1/2 hours at 350°. Serve with pasta.
Sift flour once; measure. Add baking soda, ginger and salt and sift together 3 times. Heat molasses. Add butter and stir until blended. Add vinegar. Add flour and blend well. Chill. Turn onto floured board. Roll 1/8-inch thick. Cut with large scalloped cutter. Place on ungreased baking sheet and sprinkle with sugar. Bake at 425° for 8 to 10 minutes. Makes 2 dozen cookies.
Brown meat; add onions and cook until onions are tender. Add tomatoes and soup (not diluted). Add rice and seasonings. Let simmer about 5 minutes longer if too juicy. Add pepper to taste. Put all ingredients in casserole dish; lay strips of cheese across top. Bake at 400° until cheese is melted.
Brown and drain hamburger and onion; mix with water and taco seasoning. Spread the can of refried beans in a baking dish. Next, add the layer of hamburger and onion mixture. Third layer is the taco sauce. On top of that, layer the carton of sour cream. Last, add the layer of shredded Cheddar cheese. Bake at 350° for 1/2 hour to 45 minutes. Serve with taco chips. Freezes well!
Melt the butter in a large skillet over medium-high heat. Add shrimp and onion; cook and stir 3 to 4 minutes or until shrimp are lightly pink. Add basil; mix well. Sprinkle with Parmesan cheese. Serve over hot cooked fettuccine or angel hair pasta. Serves 4.
Add salt and sugar to egg whites, and continue beating. Add syrup and vanilla and blend until mixed. Suggestion: Different food colors give a marble effect when added.
Brown rice in butter. add bouillon. Bake in covered 1 1/2-quart casserole 30 minutes in a 375° oven. Stir in vegetables and nuts. Cover and bake 10 minutes more.
Brown meat in a large pan; add remaining ingredients. Cover. Simmer slowly, 1 to 1 1/2 hours. Makes 8 servings.
Beat butter - do not substitute margarine - until creamy. Add honey until reach desired sweetness, then whip together for one minute. Serve now, or refrigerate like regular butter. Great with yeast rolls fresh from oven.
Mix ground ham, orange soda, Rice Krispies and mustard together. Form into 2-inch balls. Mix 1/2 cup brown sugar with juice from pineapple. Bake ham balls for 1/2 hour in a 350° oven. Pour off grease. (Can be put in microwave oven for 15 minutes and then drained.) After pouring off grease, add the pineapple and juice mixture. Bake for 1 1/2 to 2 hours at 325°.
Cream together shortening, cocoa and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Blend flour, baking powder and salt into shortening mixture. Refrigerate dough for 3 hours.
Mix ingredients (except chocolate chips) in order listed. Grease and flour 9 x 12-inch pan. Place mixture in pan and sprinkle with chocolate chips. Bake at 325° for 40 to 45 minutes.
Cook ground beef mixed with salt, pepper, garlic and cumin to your liking. Make a salad to your liking. Top with cooked bacon and ground beef mixture and top with the cheese of your choice.
Fry first 4 ingredients in as little oil as possible. Cook until tender. Add olives, noodles, tomato soup, tomato sauce, tomato paste and spaghetti sauce. Rinse each can with 1/2 can water. Add remaining ingredients; mix thoroughly. Sprinkle with sharp cheese. Bake at 350° about 2 hours. Serves 12.
Preheat oven to 375°. Separate dough into 4 rectangles on smooth side of cutting board. Press seams to seal. Using spatula, spread each rectangle with about 1 1/2 tablespoons of cheese to within 1/4-inch of edges. Top with 1 slice ham and spinach leaves. Starting at short side, roll up each rectangle; pinch edges to seal. Cut each roll crosswise into 6 slices for a total of 24 slices. Place cut side down. Bake 12 to 15 minutes or until golden brown. Remove and serve warm. Yield: 24 pinwheels.
Heat applesauce and spices to boil. Cream together Crisco, sugar and eggs, added one at a time. Add flour and applesauce. Add other ingredients. Bake at 350° for 1 hour or until done.
Pour milk in bowl and add pudding. Slowly beat. Blend in 1/2 Cool Whip. Fold in quartered berries. Pour in shell and chill. Top with remaining Cool Whip and halved berries.
Combine butter, sugars, eggs, pineapple and vanilla. Sift in flour and dry ingredients. Add nuts. Drop by spoonfuls onto cookie sheet. Bake at 350° for approximately 10 minutes.
Mix together; pour over spinach, broccoli, cauliflower or any vegetables. This sauce may be made in any quantity desired, so long as equal amounts of the 3 ingredients are used.
On salad plates, arrange salad greens, chicken, apple and grapes. Drizzle with dressing. Garnish with walnuts. Makes 2 servings.
Blend butter, flour, salt and pepper in saucepan over low heat. Add tomatoes. Cook for 5 minutes. Add milk and bring to a boil. Add soda. Reduce heat and simmer 5 minutes.
Mix first five ingredients. Stir in lemon juice. Pour into graham cracker crusts. Chill.
Mix all together, put in buttered casserole dish and place in refrigerator overnight. Next morning, bake 45 minutes at 350°.
Combine sugar, oil and eggs and mix well. Combine dry ingredients; add to oil mixture, beating well. Stir in pumpkin. Bake in 2 greased and floured 9-inch cake pans. Bake at 350° for 35 to 40 minutes. Cool and frost with Cream Cheese Frosting; sprinkle nuts over top.
Cook all the ingredients, except the vanilla, to the soft ball stage, or 235°. Remove from heat; add vanilla and pour into a buttered 8-inch pan. When cold, turn out and cut into squares. Wrap each square individually in wax paper or plastic wrap. For chocolate caramels, use 1/2 cup evaporated milk and 3 squares chocolate.
In a large saucepan, cook meat, mushrooms, onion, carrot, green pepper, celery and garlic until meat is no longer pink and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato paste, water or wine, basil, oregano, bay leaf, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 30 minutes, stirring occasionally. Remove bay leaf. Combine cornstarch and 1 tablespoon cold water. Stir into sauce. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more.
Combine oats and buttermilk in a large bowl; let stand 1 hour. Add brown sugar and egg; mix well. Combine flour, baking powder, baking soda, salt, ground cinnamon, ground cloves and ground mace. Stir into oat mixture. Stir in oil, grated lemon rind and raisins. Spoon into greased muffin tins, filling 1/2 full. Bake at 400° for 20 minutes. Yields about 1 1/2 dozen. Wrap any leftovers in foil and freeze. To reheat, thaw to room temperature and bake in unopened foil at 350° for 15 minutes until hot.
Pare and halve sweet potatoes. Add boiling water and salt. Simmer in covered skillet until tender (about 15 minutes). Drain off liquid, leaving 1/4 cup in skillet. Dot potatoes with butter. Combine remaining ingredients. Pour over potatoes. Cook, uncovered, over low heat (about 15 minutes), until glazed. Baste often; turn potatoes once. Serves 6.
In a skillet, heat the oil. Add the onion and cook until transparent. Add the pork, chicken broth, celery, mushrooms and bean sprouts; simmer five minutes.
Pour fresh boiling water over whole cucumbers for 3 days. On 4th day, drain and slice cucumbers. Heat sugar, salt, vinegar and spices to boiling and pour over sliced cucumbers. Let stand for 2 days. On 3rd day, bring all to boil and can.
Drain beans. While draining, season with garlic salt, onion salt, salt and pepper. Suggest 1/2 teaspoon garlic salt and 1 teaspoon onion salt or to taste. Mix soup and sour cream and stir in beans, then stir in cheese in small chunks. Top with the buttered bread crumbs. Bake 1 hour at 325°.
Saute onion rings in butter until soft and transparent. Pour in beef broth and Worcestershire sauce. Simmer for 15 to 20 minutes. Remove from heat. In individual soup bowls, add bread cubes and sprinkle with Parmesan cheese. Pour hot soup on top of cubes and Parmesan cheese. Top with Provolone cheese and cover to allow Provolone cheese to melt.
Brown meat; add salt and pepper to taste, onion and brown sugar. Add tomato soup and simmer. Cook egg noodles according to directions on package. Drain. Add chicken soup. Layer hamburger mixture and noodle mixture into casserole with cheese between layers. (Nowadays, you can buy grated cheese, which works wonderfully.)
Melt oleo. Beat eggs into it and 8 ounces sour cream. Add whole kernel corn and cream-style corn. Mix corn bread mix. Add salt. Bake at 350° for 35 minutes. Bake in shallow dish until knife or pick comes out of center clean.
Clean and devein shrimp; sprinkle with Worcestershire sauce and paprika. Melt butter or margarine in a large skillet. Add celery, green pepper and onion. Cook over low heat for 5 minutes. Add shrimp; increase heat and cook 5 minutes more, or until shrimp turn pink. Add hot rice; mix thoroughly. Remove from heat. Fry bacon until crisp; crumble and add with bacon drippings to shrimp. Add salt and pepper to taste. Serve hot.
Saute onion and garlic clove in butter. Cook adding 2 cups of shredded Cheddar cheese just before serving. I always add 1 slice of smoked ham to each of the recipes. Both recipes freeze well!
Cut zucchini in half. Scoop out and reserve pulp, leaving 1/4-inch shell. Chop the pulp. Saute in butter 5 minutes. Stir in salt, bread crumbs and olives. Spoon into shells and sprinkle with Cheddar cheese. Put in skillet with a little water. Cover and cook for 5 minutes or until heated through and cheese is melted.
In 9 x 13-inch casserole, pour 1 can pie filling at each end. Over pie filling, sprinkle pineapple plus juice. Shake cake mix over fruit. Top with coconut and walnuts or pecans. Melt butter and drizzle over all. Bake 30 to 45 minutes at 350°.
Drain and reserve juice from blueberries and pineapple. Add to juice enough water to make 4 cups. Heat 2 cups of the liquid to boiling. Dissolve raspberry jello in it. Add the remaining 2 cups liquid and fruit. Add marshmallows and pecans. Let jell slightly. Then fold in whipped cream. Let jell for 3 or 4 hours before serving.
Mix 1 cup water with gelatin and bring to a boil. In separate bowl, mix sugar, orange juice and lemon juice together. Mix powdered milk with 2 5/8 cups water together with blender. Mix gelatin in mixture. Blend all ingredients. Pour in long dish; let set.
Stir pistachio pudding mix into crushed pineapple; mix well. Add 1 cup marshmallows and carton of Cool Whip. Mix well and refrigerate until ready to serve.
Place half of the spinach in the 9 x 13-inch pan. Mix pork with garlic and arrange on top of the spinach. Season with salt and pepper. Arrange remaining spinach over the pork pieces. Cover pan with foil and bake in 350° oven for 1 hour. Arrange yams on top and dot with butter. Continue baking 1 hour. Yields 8 servings.
Combine first 6 ingredients and blend well. Fold in chocolate chips. Pour into greased Bundt pan. Bake at 350° for 1 hour; cool completely before removing from pan.
Beat butter until creamy. Add sugar, mixing until light and fluffy. Stir in flour and nuts; mix well. Shape into 1-inch balls. Bake on greased baking sheet in oven preheated to 350° for 12 to 15 minutes. Remove from oven. While still warm, roll cookies in additional sugar, then cool completely on rack.
Mix the first four ingredients for one minute with a wooden spoon. Pour into bread pan. Bake at 375° for about 30 minutes. Remove from oven and pour 1/2 stick melted oleo over the top. Return to oven for about 30 minutes or until done. Cool and remove from pan. Mix the last three ingredients together to use as spread on the cooled sliced bread.
Follow recipe on the cake mix box for mixing and baking the cake. Bake two layers. When cake is baked, turn on baking rack until cool. Mix pistachio instant pudding mix as directed on the box. Let chill until set. (You can make the pudding before time to use it.) Take the pudding mix after it has set and spread on one layer of cake. Place the other layer on top of first layer. Spread chocolate frosting on top and sides of cake.
Preheat oven to 325°. Cream together sugar and shortening. Add eggs and buttermilk. Sift together flour, cocoa, salt and baking soda. Gradually add the dry ingredients to the egg mixture. Add vanilla and boiling water. Bake at 325° for 35 minutes. Test with toothpick. Frost with Chocolate Buttercream Frosting.
Cream sugar and butter. Add eggs one at a time mixing well after each. Add vanilla and stir in bananas. Mix well. Combine flour, salt and soda and blend into banana mixture 1/2 cup at a time. Stir in nuts. Gently fold in sour cream (the magic ingredient that makes it so moist). Pour mixture into 9x5x3 greased pan. Bake 1 hour at 350°.	Cool in pan for 20 minutes before turning onto a rack. (If you use the mini loaf pans (4), baking time is approximately 35-40 minutes.)
Bring margarine, water and cocoa to a boil until margarine melts, then add the flour, sugar, sour cream, eggs and baking soda.
Grind peppers and onions. Cook tomatoes down a little, then add remaining ingredients and cook until thick. Can. Use an approved method.
In 2-quart saucepan melt Crisco. Add onions and cook over medium heat until tender. Stir in corn, tomato, green chilies, water and garlic powder. Cover and cook over medium heat for 7 minutes, stirring occasionally. Uncover and continue cooking for 3 minutes or until hot. Yields 4 to 6 servings.
Preheat oven to 350°. Line a 9 x 12-inch baking pan with corn chips. Cut each tamale into 5 portions. Layer tamales, rice and onion over chips. Spread chili over top layer; sprinkle with cheese. Bake, covered, with foil for 35 to 40 minutes.
Cover beans with water (about 1 to 2 inches above beans). Cook for 1 hour. Drain. Add all ingredients; add enough water to cover beans. Cook 2 more hours or until done.
Cake: Cream margarine and shortening. Add sugar and beat well. Add eggs, one at a time. Add flour, soda and buttermilk alternately with sugar and shortening mixture. Add vanilla and coconut and bake in three 9-inch pans for 40 minutes at 350°.
Use nonstick spray coating. Spray only the bottom of a 2-quart square baking dish with nonstick coating. Combine flour, almonds and baking powder. Heat and stir butter and unsweetened chocolate over medium heat until melted. Stir into sugar, eggs, egg yolk and vanilla. Beat by hand until just combined. Stir into flour mixture. Spread mixture into prepared baking dish sprinkled with candy-coated pieces. Bake in 350° oven for 30 minutes. Cook in pair on rack. Cut into squares. Makes 16.
Preheat oven to 350°. Cream margarine and sugar. Add eggs, 2 at a time. Add vanilla and Hershey's chocolate. Then add sifted flour and baking powder. Pour into greased 9 x 13-inch pan. Bake 30 minutes at 350°.
Melt butter. Add onion and celery, saute. Remove from heat. Stir in flour. Mix rest of ingredients. Cook slowly for 25 minutes.
Brown meat slowly and drain. Add next three ingredients and salt. Simmer, uncovered, 30 minutes. Stir occasionally.
Scatter rice on bottom of greased 9 x 13-inch pan. Place pieces of chicken, skin side up, on top of rice. Combine mushroom soup, water and onion soup. Pour over chicken. Cover with foil. Bake in preheated 325° oven for 2 hours.
Drain pineapple until almost dry. Squeeze small amounts between hands at least 3 or 4 times until no more juice remains. Whip together cream cheese, sugar and milk; stir in pineapple. Fold into Cool Whip and stir in nuts. Refrigerate 1 or 2 hours before serving. Can be made a day before using. Keeps well in the refrigerator.
In a three quart saucepan, saute onion in butter or margarine until tender but not brown. Blend in flour, salt and pepper. Stir in chicken broth. Cook and stir until thick and bubbly. Add cucumber. Cover and simmer for 10 minutes. Pour half the mixture at a time into a blender or food processor. Cover and blend on medium for 30 seconds. Return all the mixture to saucepan.
Heat oil in wok or deep skillet; add chicken cubes and stir-fry until half cooked. Add broccoli, mushrooms, water chestnuts and onion. Stir-fry. Add chicken broth, soy sauce and blended cornstarch, cooking until thickened. Serve over white rice. Serves 3 or 4.
Place chicken in frying pan, skin side down. Pour over chicken catsup and pepsi. Cover and bring to boil. Turn heat down on low and simmer 45 minutes or until chicken is tender.
Put frozen potatoes in greased 9 x 13-inch pan. Mix other ingredients and spread over potatoes. Bake for 1 hour at 350°.
Cream together butter, sugar, eggs, vanilla, bananas and sour cream. Mix flour, soda, baking powder and salt. Blend into cream mixture. Bake at 350° for 20 minutes. Makes 28 muffins.
In a large bowl with electric mixer, mix all ingredients accordingly. Beat 3 minutes on medium speed. Pour into ungreased 9 x 13 1/2-inch pan. Bake in the middle rack at 350° for 30 to 35 minutes or until cake springs back when touched lightly with fingers or by inserting a knife in the middle of cake comes out clean. Cool the pan on a wire rack for 15 minutes. With a spatula loosen the edges; turn out on plate. Cool completely. Sprinkle with powdered sugar.
Melt 1 stick margarine in a 2-quart glass oblong baking dish. Mix flour, sugar, milk and baking powder. Pour over butter; add 1 large can peaches and some juice. Do not stir. Bake at 350° until light brown. After baking a few minutes, can sprinkle with nutmeg.
Mix together, put in greased pie plate. Bake 30 minutes at 350°.
Boil carrots in salted water until tender. In a bowl, alternate layers of carrots, pepper and onion. Blend well the soup, oil, sugar, vinegar and mustard. Pour over carrots. Bake in medium oven until onions and peppers are soft. Or serve cold by cooking carrots slightly (leave crisp) and marinate with peppers and onions overnight.
Heat milk, sugar and butter together to a simmer point. Pour over beaten eggs. Add vanilla and pour in unbaked pie shell. Bake until done.
Put all ingredients in a 2-quart saucepan. Mix together, simmer about 45 minutes. Cool. Can use immediately or will keep for 2 weeks in refrigerator.
Preheat oven to 325°. Sprinkle cheese over bottom of crust. Top with refried beans and sausage cut into small bits. Combine half and half and egg in small bowl. Whip eggs slightly. Add green chilies and onion and stir again. Pour this mixture over other layered ingredients in pie pan. Bake 1 hour or until mixture is firm. Optional: May add avocados, tomatoes and sour cream to top if desired.
Combine the flour, baking powder, baking soda and salt; set aside. Beat the margarine, sugar and eggs until smooth. At low speed, beat sour cream and vanilla into the egg mixture. By hand, stir in flour mixture and coconut. Drop batter by slightly rounded tablespoonfuls, 2 inches apart, on cookie sheet. Bake at 350° for 15 minutes, or until golden brown. Makes approximately 4 dozen.