HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash, trim and cut broccoli and cauliflower into bite-sized pieces. Combine vegetables in a large bowl. Combine remaining ingredients and stir well. Add to vegetables, mixing well. Cover and refrigerate at least 3 hours.
Place cereal and almonds in a large bowl; set aside. In a heavy saucepan, combine the sugar, corn syrup and butter. Bring to a boil over medium heat, stirring occasionally, until a candy thermometer reads 250° (hard-ball stage).
Mix together first 5 ingredients. Pour into lined 9-inch pie pan. Bake at 350° until set. Top with meringue and brown meringue under broiler.
Place pineapple in bowl. Pour Jell-O over pineapple; mix and let sit for a few minutes. Add low-fat cottage cheese and Cool Whip. Stir well. This salad sets up immediately. Refrigerate.
Mix vinegar, water, and salt together and bring to a boil. Pack pint jars with okra. To each pint add: 1 clove, garlic, 1 pod hot pepper, 1 tbsp. dill seed. Pour hot mixture over and seal.
Preheat oven to 350°. Sift first 7 ingredients together into a medium bowl. Stir in walnuts. In another bowl combine milk, butter, vanilla and rum. Combine with flour mixture and mix until smooth. Spread into an 8-inch square baking dish. Mix next 3 ingredients together and sprinkle over top of batter mixture. Pour hot water over the top. Do not mix.* Bake at 350° for 40 minutes. Cool at least one hour. Serve warm with whipped cream or ice cream.
Sprinkle the fish fillets on both sides with salt and pepper. Heat 1 very large or 2 medium size saute pans over medium-high heat for 1 minute. Add the olive oil and when it is hot, but not smoking, add the fish fillets, skin side up. Turn the heat to high and sear the fillets on the first side until golden brown, 1 to 2 minutes. Turn and sear on the second side, 1 to 2 minutes longer. Remove from the heat. Using a slotted spatula, transfer the fillets to a rack set over a plate to catch the juices. Return the pan to high heat, add the onion and saute, stirring often, until lightly golden, 2 to 3 minutes. Add the garlic, jalapenos, lime wedges, tomato, oregano and olives and saute, stirring briskly for 1 minute longer. Add the white wine and boil until reduced by half, 2 to 3 minutes. Add the fish stock or clam juice and bring to a boil. Reduce the heat to medium-low and return the fish fillets, along with their juices to the pan. Cover and simmer gently until opaque throughout, 1 to 3 minutes, depending upon the thickness of the fillets. Taste the broth and adjust the seasonings. Using spatula, transfer the fish to warmed shallow soup bowls. Ladle the broth into the bowls, arranging some of the vegetables from the broth on the top of each fillet. Serve immediately.
Melt butter in microwave in an 8-inch square baking dish (about 1 minute). Add marshmallows, cover with plastic wrap and heat for 3 minutes; stir. Add cereal, blend and press firmly into dish. Yield: 16 bars.
Sift dry ingredients together. Chop 1 large onion fine. Use hot water barely enough to mix. Add 2 eggs. Drop by teaspoonful in hot oil until browned all over.
In medium bowl mix together refried beans, chilies and taco seasoning mix. Spread in a 9 x 13-inch dish. Blend avocados, lemon juice and 1/2 cup taco sauce until smooth. Spread on top of bean mixture. Spread sour cream on top of avocado mixture. Top with lettuce, onions, taco sauce, cheese and black olives. Serve with tortilla chips.
In a large bowl, combine beef, 2 tablespoons onion soup mix and milk. Mix well and shape firmly into balls. Brown meat balls in butter. Remove pan from heat. Stir in flour, remaining soup mix, water and parsley. Cover; simmer 10 minutes, stirring occasionally. Gradually stir in sour cream; heat, but do not boil. Serve over rice. Makes 6 servings.
Cover navy beans with cold water; soak overnight. Drain. Cover with fresh water and simmer gently for 1 hour. Add tomato soup, catsup, brown sugar, molasses, dry mustard and salt. Place in skillet the bacon and onion. Cook 5 minutes. Put ingredients all together in a bean pot. Bake at 250° for 6 hours.
Mix the cream cheese (softened), sugar and vanilla at medium speed with electric mixer until well blended. Add eggs. Mix until blended. Pour into crust. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours. Top with fresh strawberries. Cover with Marie's glaze for strawberries.
Mix powdered sugar and smooth peanut butter. This will be crumbly. Line crust with this mixture, saving 2 tablespoons. Mix vanilla instant pudding according to directions. Pour over peanut butter mixture; sprinkle the 2 tablespoons of reserved mixture on top. Refrigerate. May use Cool Whip as topping.
Dissolve jello and sugar in boiling water. Mix in the juices and freeze. Remove 2 hours before serving. Add ginger ale. This will be slushy which is an ideal way to serve it.
Add salt to water. Wash the meat well. Chop into small cubes and pour over salted water. Wait about 10 minutes and mince meat with a meat mincer. Place in a dish or non-metal pan. Smooth it over and cover with a wet cloth. Place in refrigerator and leave overnight. The next day add pepper, allspice and comino. Let meat stand in refrigerator for 3-4 hours to become seasoned. Shape into sticks 5 inches long and 1 inch thick. Heat oil or lard in skillet over medium heat, cook until browned but still juicy, but not raw inside. Turn occasionally. Makes 10 servings.
Let the first 3 ingredients cool. Add rest of ingredients. Bake in a 325° oven for 40 to 50 minutes.
Place apples in unbaked pie shell. Mix sugar, flour, salt and cinnamon; sprinkle over apples. Add melted butter and last, add beaten egg. Bake at 325° until brown. Good to freeze, cooked or uncooked.
Drain off 1/2 the liquid from kidney beans, mixed beans and pork and beans. Brown and drain bacon; cut small. Brown and drain hamburger. Put all the ingredients into a 6-quart crock-pot. Add ketchup, brown sugar, onion, mustard, vinegar and butter beans. Mix lightly with large spoon. Start cooking on high heat for one hour. Mix again and be sure all ingredients are blended. Cook on low heat for five hours.
Combine Milky Way bars with 1/2 cup butter in a saucepan and melt over low heat. While candy is melting, cream 1/2 cup butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking soda alternately with buttermilk. Stir until smooth. Add melted candy, mixing well. Stir in vanilla and nuts. Pour batter into greased and floured Bundt pan. Bake at 350° for 1 hour and 20 minutes. Cool and remove from pan.
Melt butter in casserole dish. Mix flour and other dry ingredients with 1 cup sugar and milk. Stir until well blended. Pour the batter into the butter. Add 3/4 cup sugar to fruit and heat. Pour into batter. Bake in 350° oven until brown.
Heat oven to 350°. Grease bottom of 13 x 9 x 2-inch pan. If you use foil pans, no need to grease them. Spread coconut on bottom of pan. Spread pecans on top of coconut. Prepare cake mix as directed on package. Pour cake mix on top of pecans. Mix softened margarine, cream cheese, powdered sugar and vanilla. Drop spoonfuls of cheese mixture on top of cake batter; do not stir. Bake for 45 minutes.
Put chicken breasts in a gallon freezer bag. Mix up marinade, enough to slightly cover the chicken. Pour marinade on chicken breasts and close and turn the package several times to coat the chicken with the marinade. Leave in refrigerator for several hours or overnight. Turn several times. Remove chicken from bag and save marinade. Microwave chicken for at least 5 minutes. Place chicken on grill and baste with the marinade, turning several times, until done.
Cook chicken until tender; reserve the broth. After cooled, remove meat from bones. In large pot, put chicken broth, Veg-All, peas, soup, salt and pepper to taste. Add water if needed. Boil 5 to 10 minutes. Pour into 13 x 9 baking dish. Keep baking dish over the heat and let mixture continue to boil.
In bowl, beat egg whites and salt until soft peaks form. Gradually beat in sugar, vinegar and vanilla. Continue beating until very stiff. Fold in nuts. Drop by teaspoonful on greased baking sheet. Bake at 300° for 15 to 20 minutes or until firm. (Cookies should remain light colored.) Cool on wire rack. Makes about 3 1/2 dozen small cookies.
Dissolve jello in orange juice that has been heated. Cool slightly. Pour in the cup of buttermilk and put in refrigerator until set. Garnish with a dollop of mayonnaise.
Work in butter with dry ingredients. Mix to a soft dough with added milk. Bake at 350° for 30 minutes, until firm and done in the middle.
Arrange ingredients in a Pyrex casserole in this manner. Lay in pork chops on the bottom, put onions, garlic and potatoes over them, then sprinkle with salt and pepper. Now, pour the 2 cans tomato sauce over the top. Refill cans with water and pour this over, also. Bake in oven at 400° for 1 hour or more, until a fork goes through potatoes and meat easily.
Combine candy bars and 1 stick butter in a saucepan. Cook over low heat, stirring constantly, until melted. Set aside. Cream 2 cups sugar and 1 stick butter in a bowl, then beat in eggs. Sift the flour with soda and add to the creamed mixture alternately with buttermilk. Stir in candy mixture. Add pecans and mix well. Pour into a greased and floured oblong baking pan. Bake at 325° for 1 hour and 10 minutes. Combine remaining sugar, milk and remaining butter in a saucepan and cook to soft ball stage, stirring frequently. Remove from heat and add chocolate chips and Marshmallow Creme. Cool slightly. Beat until thick and spread over cake.
Pour cherry pie filling and crushed pineapple into a 9 x 13-inch cake pan. Mix the undrained pineapple and pie filling together. Dump the dry cake mix over top of fruit, spreading it out evenly. Slice oleo thinly and place on top of cake mix. Bake in a 350° oven for 1 hour until golden brown. It will become crisp on top. Serve warm with vanilla ice cream.
Mix sugar and flour. Add to egg mixture. Then add vanilla and milk. Melt oleo in 9-inch pie pan. Pour in mixture and bake until done (30 minutes at 350°).
Heat vinegar, sugar, oil, salt, celery seed and mustard over medium heat until dissolved. Pour mixture over the shredded cabbage and onion; mix well. Store in refrigerator.
Mix oil and spices in 13 x 9-inch pan. Add potatoes and stir until coated. Bake at 400° for 1 hour or until lightly browned. Stir after 30 minutes.
Combine first 5 ingredients in bowl; mix well. Let stand for 30 minutes; drain. Stir in flour and eggs. Drop by tablespoonfuls into hot shortening in skillet. Cook until golden brown, turning once. Yields 6 servings.
Mix vegetables (all but cabbage). Boil sugar, white vinegar, 1 teaspoon salt, celery seed and mustard seed; let cool. Sprinkle 1 tablespoon salt on shredded cabbage and let stand 1 hour. Squeeze out moisture. Package and refrigerate what syrup you don't use for later date (does not call for oil).
Take a venison ham. Slice several holes in the ham. Plug each hole with a portion of a garlic clove, onion quarters and piece of green pepper. This is best done by pushing the morsels in with the index finger. Salt, pepper and garlic salt the ham. (Try small sprinkle of red pepper or cayenne pepper if you dare.) Place the ham in a baking bag. Fill in around the ham with onions, carrots and potatoes. Pour 2 cups of red wine over the venison ham and add flour. Tie the bag. Cook approximately 2 hours at 375°.
Cream butter and sugar together. Add vanilla and water. Mix well. Add flour; mix well. Add pecans; mix well. Form into small round balls. Bake on ungreased cookie sheet in 300° oven for about 30 minutes or until light brown on bottom. Roll in powdered sugar while still hot. Then roll 2 or 3 times more when cooled.
Trim and discard fat from meat. Place brisket in roasting pan. In bowl stir all ingredients but cornstarch and water. Marinate overnight in refrigerator. Bake covered in 350° oven for 3 hours. Make gravy with cornstarch and water.
Line a greased 13 x 9-inch pan with bread slices. Top each with a slice of cheese. Spoon sausage over cheese. Beat remaining ingredients together and pour over ingredients in pan. Bake at 350° for 50 minutes. Serves 6 to 8.
Melt in double boiler. Add 2 cups chopped pecans; mix and drop by spoonfuls on buttered foil. When cool, drop in *Chocolate. Drain. Use toothpick.
Saute onions and celery. Mix mayonnaise, sour cream and lemon juice. Add chicken, mushrooms, water chestnuts, onion and celery. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Remove from oven and add egg slices. Sprinkle Cheddar cheese and French onion rings on top and bake for 15 more minutes.
Mix all ingredients well. Pour into 1/2 gallon ice cream freezer; fill to freeze level with 2% milk and freeze.
In buttered mold, place alternate layers of plantain, cream and cheese. Bake at 350° for 20 minutes or until cheese melts. Enjoy!!
Combine dry ingredients. Work in shortening like a pie crust. Add milk. Work with hands until all ingredients are moist. Roll dough out onto floured surface to 1/4-inch thick. Slice into 2-inch squares.
Toss dry ingredients to mix. Cut in half the butter until the mixture resembles cornmeal. Add whiskey and buttermilk and mix to form a dough. Divide dough in half. Roll each half into a sheet 1/4-inch thick. Cream remaining butter and spread on one sheet. Cover with second sheet. Cut into rounds with biscuit cutter. Bake on ungreased baking sheet in a very hot oven at 500°, about 10 minutes.
Add rice to fat or butter. Braise well until every kernel of rice is coated with fat or butter. Pour boiling chicken broth over. Season with salt and pepper and 1 tablespoon of grated onion. Stir well.
Mix all ingredients together and boil for 5 minutes. Roll ribs in flour & brown in oleo. Put into a cooking bag. Pour sauce over meat and bake 2 1/2 hours at 325°. Makes 6 servings.
Mix all together. Bake in 2 greased and floured bread pans. Sprinkle 2 teaspoons sugar and 2 teaspoons cinnamon over batter before baking. Bake at 350° for 45 minutes.
Wash, hull and mash fresh strawberries. Sprinkle sugar over them and let stand while preparing other ingredients. Combine Cool Whip and yogurt, stirring together well. Stir in strawberries. Chill until ready to serve. Makes 5 cups. Good served with all fruits.
Pack pork into	quart canning	jars. Add 1/2 teaspoon salt to each quart. Pressure for 60 minutes	at 10	to 15 pounds pressure. Begin timing when pressure reaches 5 pounds. To serve, reheat contents.
Cut up one large chicken (hen), 3 squirrels or 2 to 3 rabbits. Brown meat in cooking oil; remove. Add flour and brown. Add onions, celery, and bell peppers. Cool until soft. Add tomatoes and tomato paste. Cook 5 minutes. Add meat and 1 quart of water. Cook until tender. Season to taste. Add onion tops and chopped parsley.
Brown ground beef and onion; drain the fat. Add instant rice, corn, tomato sauce, water and salt and pepper to taste. Place in casserole dish. Lay strips of bacon across the top and bake 1 hour at 350°.
Place chicken in a deep baking dish. Top with cheese. Mix soup, sherry and milk together; pour over chicken and cheese. Top with stuffing mix. Drizzle melted butter over top. Bake, uncovered, at 350° for 1 hour.
Mix all ingredients together, except apples and pecans, until well blended. Then fold in apples and pecans. Pour into Bundt pan, heavily coated with Crisco and flour. Bake at 350° for 1 hour and 10 minutes.
Heat oven to 350°. In mixing bowl, combine sugar, butter, eggs and extracts. Beat until light and fluffy. Add remaining ingredients and beat until well mixed. Pour into greased and floured 12 cup Bundt pan or 10-inch tube pan. Bake for 50 to 65 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely; sprinkle with powdered sugar, if desired.
Put all ingredients in a pot and cover with water. Bring to a boil. Let simmer all day adding water as needed. Yields one fragrant home!
Mix eggs, oil, sugar and zucchini. Add dry ingredients. Blend in vanilla and nuts. Bake at 325° for 60 to 65 minutes in greased and floured loaf pans (2).
Melt chocolate in double boiler pan. Meanwhile, mix coconut with syrup. Squeeze into small balls. Dip hands into cold water to erase stickiness after all balls are made. Remove chocolate from stove (if completely melted). Dip each ball into chocolate. Place each one on wax paper. Refrigerate for 30 minutes.
Mix peanut butter, powdered sugar and margarine and chill. Melt almond bark over double boiler. Drop a bit of chocolate into decorative tins; put 1/2 teaspoon of peanut butter mixture or caramel and cover with more chocolate and refrigerate.
Mix to the consistency of pancake batter. Cook on hot greased skillet, turning until both sides are brown. Serve with butter or peanut butter and syrup. Great side bread for dinner.
Cook the following ingredients until thickened: dates, white sugar, water and chopped nuts. Set aside while you cream shortening. Add brown sugar. Beat and add eggs. Sift together flour, salt and soda. Add to cream mixture. Blend well. Chill thoroughly. Then roll out in two rectangles 1/4 inch thick. Spread with the date filling and roll up like a Jelly Roll. Wrap in waxed paper. Chill overnight.
Dissolve Jell-O in water or liquid from pineapple. Add fruit and chill.
Mix sugar, cornstarch and water. Cook until thick and clear (10 minutes). Add strawberry jello. Set aside until it cools. Pour over strawberries in pie shell. Enough for 1 pie.
Cook juice drained from beets and pineapple in saucepan with cornstarch, sugar and vinegar, stirring constantly, until thickened. Add salt and pepper to taste, drained beets and pineapple and butter. Cook slowly for 20 minutes and serve hot or cold. Serves 8.
Cook broccoli in salted water for 5 minutes. Drain. Combine soup, eggs, mayonnaise and cheese. Mix well. Add broccoli. Pour into baking dish. Sprinkle with cracker crumbs. Dot with margarine. Bake at 350° for 30 to 35 minutes. This may be prepared ahead of time and frozen until time to bake.
Preheat oven to 350°. Lightly grease large baking sheet. Sprinkle chicken lightly with salt and pepper to taste. Stir together yogurt and mustard in a small bowl. Spread mixture on bottom sides of chicken. Place on baking sheet, coated side down, leaving space between pieces. Spread mixture over top.
Brown meat in butter in heavy pan. Add onions; cook with meat for a minute. Add salt and tomatoes. Simmer while preparing other vegetables. Add raw vegetables and cook until tender. Use liquid from canned vegetables or water to cook vegetables in. Add remaining cooked vegetables and enough liquid for a soup and simmer 5 minutes. Allow 15 minutes for rice. Add before cooked vegetables. Leave soup thick or add tomato or water.
Combine water, cloves and cinnamon. Heat to boiling. Add tea, cover and steep five minutes. Strain. Heat orange juice, lemon juice, and sugar to boiling; stir and add to hot tea. Makes 6 to 8 servings.
Brown meat and drain fat. Add chili powder and pepper. Grease a 9 x 12-inch pan. Put a layer of split green chilies, cheese, meat, another layer of chilies, cheese and meat. Mix eggs and sour cream. Pour on top of meat. Bake at 350° for 45 minutes. Pour sauce over and heat 5 minutes. Serves 8 people. Good at brunch or supper.
Heat soup on low. Dissolve gelatin in cold water. Mix soup and gelatin together. Mix next 5 ingredients together. Pour into a greased mold or bowl. Chill overnight. Remove from mold.
Wash and scrape carrots; cut lengthwise into thin strips. Put Crisco in frying pan; add everything but milk. Cover pan; let simmer until tender, about 20 minutes. Turn frequently with spoon. Drain off excess Crisco; pour milk into pan and stir well. Let get hot and serve immediately. Serves 6.
Break eggs into mixing bowl and beat well. When well beaten, add the sugar or syrup and salt. Mix thoroughly. Stir in the milk and baking powder (which has been sifted into flour) and flour mixture. Beat until smooth and then stir in butter last. Do not beat after adding butter. Batter should flow well when poured on griddle. Cook on medium hot griddle. Makes 1 quart of batter.
Heat in microwave slowly on 50% power or heat in oven at 350° for 30 to 45 minutes. Use to dip with tortilla chips or potato chips.
Cook spaghetti and drain off water. Brown hamburger and drain off grease. Onion and olives are optional. Pour in tomatoes. Add salt, pepper and oregano. Let simmer. Mix in with sauce and shredded cheese.
Slice cucumbers from top down, leaving intact. Fill jars with whole small cucumbers. Put grape leaf and few green grapes in jar. Pour boiling water mixture into jars. Seal. Let set 6 months.
Mix sugar, oil and eggs until well blended. Sift flour, soda and salt together. Add dry ingredients to egg mixture. Add nuts, carrots and vanilla; blend quickly. Pour into well greased loaf pan. Bake at 325° for 1 hour. Best if let to set 1 day for easier slicing.
Top with grated Cheddar cheese and crumbled Ritz crackers. Melt one stick of margarine and pour over top of casserole. Bake at 325° for 30 minutes.
Cook carrots after you peel and cube them. Cut up celery and onion and saute in a little butter. In a big pot, add potatoes, cooked carrots (use juice or water from both), canned venison and the sauteed onion and celery. Add a little water if needed. Mix 2 tablespoons cornstarch with a little water to make a paste. Mix into pot gradually, stirring until it thickens slightly.
Mix all ingredients, except cracker crumbs and oleo. Pour into casserole dish. Top with cracker crumbs. Drizzle melted oleo over top. Bake at 350° for 30 minutes.
To prepare crust, mix flour, sugar and butter; add nuts and pat in 9 x 13-inch pan. Bake about 10 minutes at 350° and then cool.
Stir together dry ingredients well, including sugar. Mix applesauce, eggs, oil, raisins and nuts; stir into dry ingredients. Mix only until blended. Pour into lined muffin cups (fill 1/2 full) and bake at 375° for 20 to 25 minutes. Makes 30.
Combine sugar and flour, mixing well. Add eggs, butter and buttermilk; beat well. Stir in flavorings. Pour into pastry shell. Bake at 400° for 10 minutes. Reduce heat and bake at 325° for 30 to 35 minutes.
Beat butter, sugars, eggs and vanilla until light and fluffy. Combine flour, baking soda and salt. Add to butter mixture, blending thoroughly. Stir in chocolate chips and peanut butter chips. Spread batter into a greased and floured 15 1/2 x 10 1/2-inch jelly roll pan. Bake at 350° for 25 to 30 minutes or until golden brown. Cool completely; cut in 20 bars. Serve plain or topped with ice cream.
Combine first 5 ingredients in a large pan. Bring quickly to boil. Stir constantly. Boil 3 to 5 minutes. Add vanilla and peanut butter; stir until well mixed. Pour into a 9 x 13-inch pan.
Combine all ingredients. Bake at 350° for 1/2 hour. Serve with your favorite crackers.
Combine sweet potatoes, melted butter, vanilla, milk, white sugar, eggs, crushed pineapple and coconut (if desired). Spoon into greased casserole. Mix flour, softened butter, pecans and brown sugar. Sprinkle over potato mixture. Bake at 350° for about 30 minutes.
Mix together first 5 ingredients in a 3-quart casserole dish. Add ham and mix with sauce. Bake, covered, at 350° for at least 1 hour.
Blend mustard, syrup and vinegar in small bowl; set aside. Grill or broil ham steak 3 minutes on each side. Brush with 1/4 cup mustard mixture; cook 1 to 2 minutes more on each side. Serve ham steak with remaining mustard mixture.
Pour 1/3 cup melted butter over cubed bread. Add chicken, soups and eggs and mix well. Put into greased baking dish and top with buttered cracker crumbs. Bake at 350° for 30 to 35 minutes.
Preheat oven to 350°. Cook carrots; drain well. Blend in blender or food processor until fully blended. Pour in bowl. Do the same with the potatoes. Add the next 8 ingredients to the carrots and potatoes and stir together well. Pour in 9-inch pie shells. Cook at 350° for 30 minutes. Reduce heat to 300° and continue to cook for 15 more minutes. Makes 2 (9-inch) pies.