HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine lime and 2 gallons water in large container. Soak tomatoes in lime water for 24 hours. Wash carefully and soak in clear water for 5 hours. Combine vinegar, sugar, celery seed, allspice, cinnamon and salt in large kettle; bring to boiling point. Pour over tomatoes while hot. Let stand for 24 hours. Bring to a boil. Boil for 25 minutes. Place in sterilized jars and seal.
Brown meat and saute onions. Combine all ingredients, except noodles. Bake 1 hour at 350°. Top with one can Chinese Noodles and bake 15 minutes more.
Cream shortening and sugar. Add egg and mix well. Add apples, nuts and vanilla. Blend in sifted dry ingredients. Bake in a greased 8 x 8-inch pan at 350° for 35 to 40 minutes. Serve hot or cold.
Heat oven to 350°. Combine mayonnaise, cheese, Worcestershire sauce and mustard. Beat egg white with rotary beater until stiff, but not dry. Fold mayonnaise mixture into beaten egg white. Spoon lightly onto crackers and bake 10 to 15 minutes, until puffy and golden brown. Serve warm. Makes about 1 1/2 dozen.
Cook macaroni until about done; drain. Saute celery, green pepper and onion in 1 stick butter until soft and clear. Add water chestnuts, mushrooms, milk and cheese, stirring well until melted (low heat or cheese will stick). Mix with macaroni. Saute bread in 1/2 stick butter and add on top. Bake about 1 1/2 hours. Start at 400°. Turn down to 350°. Makes a big 2 quarts.
Cream margarine and sugar. Add vanilla. Beat in eggs. Fold in flour, baking powder and soda. If too stiff, add 1 tablespoon milk. Chill dough overnight. Remove from refrigerator and let stand 15 to 30 minutes. Roll thin on pastry cloth dusted with 10x sugar. Use about 2-inch round cookie cutter. Bake on greased cookie sheet at 350° about 8 minutes. Cool and fill.
Preheat oven to 350°. Combine crumbs, sugar, cocoa and margarine. Press firmly on bottom and up sides of rim of 9-inch pie plate. In mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk, then melted chocolate chips. Add eggs and vanilla. Mix well. Pour into prepared crust. Bake 30 to 35 minutes or until center is set. Cool thoroughly. Garnish as desired. Refrigerate leftovers.
Cream sugar, oleo and Crisco. Add egg yolks. Beat egg whites to fold in later. Add flour alternately with buttermilk and soda, mixed together. Add vanilla, coconut and nuts. Fold in egg whites. Bake in 3 layers at 350° for 25 minutes.
Combine all ingredients with small amount of salt and pepper. Chill and serve with crackers.
Mix Crisco, sugar and eggs together. Add remaining ingredients. Drop a small teaspoon of dough on a greased cookie sheet. Bake at 350° until golden brown. Makes 4 dozen.
Pour the Mascarpone in a big bowl and stir until it becomes a smooth cream. Add the 5 yolks and sugar and stir well. In a separate bowl whip the cream until it becomes very stiff and add the cheese mixture. Also whip the egg whites until they are stiff and add to the cheese mixture. Slowly stir all the ingredients to a thick smooth cream. Add the liqueur to the coffee. In an oblong Pyrex container cover the bottom with a layer of the cream mix, then a layer of biscuits, then pour over them some coffee until each biscuit is soggy. Repeat this procedure of layering. The last layer should be cream and sprinkle this with sifted cocoa (not sweet) and refrigerate. Best made the day before.
Preheat oven to 325°. Prepare rice per directions on package. Melt butter in 3-quart casserole dish on moderate heat. Add onion; cook 3 minutes, until tender. Sprinkle in flour and stir. Gradually add broth, stirring and heat to boiling point. Gently stir in rice. Rub hens or breasts with butter, salt and pepper. Arrange on rice mixture; cover and bake 45 minutes or until rice and chicken are done.
Cook the ginger root in 2 tablespoons oil over high heat until brown. Add the chicken; cook with lid on for 3 to 5 minutes, stirring frequently. Pour into container; set aside. Put 2 tablespoons oil in pan over high heat. Add the onion, squash, bean sprouts and bell pepper strips. Stir frequently until tender. Add the pineapple and water chestnuts. Continue stirring until well heated, then pour in mixture of the pineapple juice, cornstarch and soy sauce. Stir until thickens. Serve over cooked brown rice. May vary vegetables to your own taste.
Cut tops from peppers and remove seed. Soak in solution of 1 cup salt in 4 quarts water (cold). Let stand 24 hours in cool place. Drain; rinse. Drain well. Cut cabbage as for cole slaw. For each quart of cabbage, add 1 teaspoon salt and pepper and mustard seed (I use only salt). Pack into peppers. Combine white vinegar, 2 cups water and sugar. Bring to boil. Pack peppers into hot jars. Cover with boiling vinegar and seal. (Can use long yellow or round hot peppers. I prefer the long yellow.) I often put a sweet stuffed pepper in the jar with the hot ones.
Sift flour, baking powder, salt and sugar. Combine eggs, milk and butter; blend well. Fold in dry ingredients; add corn last. Drop by tablespoon into hot vegetable oil and deep fry for about 5 minutes, or until golden brown. Sprinkle with powdered sugar. Serve warm.
Mix Jell-O and cottage cheese together. Add oranges and Cool Whip. Chill before serving.
Preheat oven to 350°. Combine first 4 ingredients; cook over medium heat. Drain. Add tomatoes and next 3 ingredients. Bring to boil; reduce heat. Simmer 10 to 15 minutes. Combine 1 cup American cheese with cottage cheese and egg. Heat oil in pan. Cut tortillas into quarters and cook in oil.
Beat egg yolks and add sugar and milk. Cook in top of double boiler until slightly thickened. Soak gelatin in cold water. Pour hot mixture over softened gelatin and stir until smooth. Chill until slightly thickened. Add stiffly beaten egg whites and vanilla to chilled mixture. Beat whipping cream until stiff and add to mixture. Combine melted butter, sugar and graham crumbs. Sprinkle most of the crumbs in 11 x 7-inch dish. Pour mixture over crumbs and sprinkle with remaining crumbs. Let chill in fridge until set. Makes 6 to 8 servings.
In a large skillet, cut up tomatoes with juice. Add picante sauce, onion, green pepper, garlic and cumin. Bring to a boil; then reduce heat and simmer fro 10 minutes. Add kidney beans (may substitute 1 can of Great Northerns for 1 can of kidney beans).
Crush cookies and spread in bottom of a large dish. Spread ice cream over cookies. Pour syrup over ice cream. Spread Cool Whip over syrup and freeze.
Blend well butter, cream cheese and sugar. Add dry vanilla pudding. Mix well. Add milk and blend well. Add Cool Whip and blend well. Put cookies in blender and blend until mixture looks like dirt. Next, layer in serving dish, cookies first and then pudding. Alternate layers, ending with cookies. Keep refrigerated.
Wrap each chicken breast with a piece of bacon. Cover bottom of flat, greased baking dish (about 8 x 12 x 2-inch) with chipped beef. Arrange chicken breasts on chipped beef. Mix soup and sour cream and pour over all. Refrigerate. When ready to bake, bake at 375° for 3 hours, uncovered. Serves 8.
Coat chicken with mayonnaise. Roll in bread crumbs. Bake at 350° for 1 hour.
Mix by hand and pour in a 9 x 13-inch greased and floured pan. Bake at 350° for 40 minutes.
Add 1 teaspoon hot margarine in skillet. Cook chicken until browned on both sides.
Pour boiling water over oats. Let stand for 20 minutes. Cream sugars, eggs and oleo. Add flour, salt, soda and vanilla. Bake at 350° for 30 to 35 minutes.
Bring the sugar and syrup to a rolling boil. Remove from heat. Mix with remaining ingredients; mix well. Drop on wax paper to harden. Makes about 5 or 6 dozen.
Cook noodles in boiling, salted water until tender; drain. Add beef, cheese, soup, milk, onion and peas. Pour into greased 3-quart casserole. Top with bread dressing crumbs. Bake at 350° for 45 minutes, or until peas are tender and cheese is melted.
Makes 2 servings. Heat frying pan and add olive oil, then cook chicken until almost firm. Add all other ingredients. Cook until hot (3 to 4 minutes) and serve.
Scald milk in a double boiler. Sift sugar, cornstarch and cocoa together. With a little warm water, dissolve the sugar mixture into a syrup. Add to milk and cook until thick, remove from heat. Stir in vanilla.
Mix ingredients well. Put in a greased and floured 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes. When cake is done and cool, prepare topping.
Place chicken pieces between plastic. Flatten with a rolling pin. Dip chicken in beaten eggs and dredge in flour, Parmesan cheese, salt and pepper mixture.
Mix above. Bake at 350° for 10 to 15 minutes on lightly greased cookie sheet.
Line bottom of 9 x 13-inch pan with aluminum foil. Season chicken as desired. Mix cream of chicken soup, cream of celery soup, rice and water. Place in pan. Arrange chicken pieces on top of mixture.
Mix together thoroughly and add 5 to 7 cups flour, enough so dough pulls away from bowl. Cover with damp cloth and let rise for 30 minutes in a warm place. Spoon into greased muffin pans and let rise another 30 minutes. Bake at 400° for 20 minutes (until golden brown).
Add cubed bread, egg, oregano, parsley, salt and pepper to hamburger. Parboil seashells. Cover baking dish bottom with Ragu with mushrooms or meat. Fill shells with hamburger mix. Place side by side. Cover with sauce. After baked, sprinkle with Mozzarella cheese. Let melt. Bake 30 minutes at 350°.
Cut ribs into serving-size pieces and place in a large pot. Cover with water and bring to a boil. Reduce heat and simmer until tender (40 to 50 minutes). Drain. Place meat in a shallow baking pan. Combine remaining ingredients and pour over meat. Let marinate in refrigerator overnight. Drain well, reserving marinade. Grill ribs over hot coals for 40 to 50 minutes, depending upon thickness. Baste with marinade frequently during cooking. Yields 4 servings.
Heat oven to 350°. Mix all ingredients thoroughly. Pour in a square pan and bake until golden brown, about 25 minutes. Cut into squares.
Mix together and bake in a greased and floured tube pan at 350° for 45 minutes.
Season meat with salt and pepper. Cook with onion and garlic until almost done. Mix remaining dry ingredients and stir into meat. Add water, cook about 15 minutes. Soften each tortilla in hot oil. Put chopped onion and grated Longhorn cheese on soft tortilla and roll up. Place in pan. Top with chili mix. Sprinkle with onion and cheese. Place in 350° oven until cheese melts.
Let the lightly salted zucchini stand 15 minutes. Squeeze out the excess moisture. Combine zucchini with 2 beaten eggs, flour, Parmesan, 1/2 cup Mozzarella and a little salt and pepper to taste. Spread this mixture into a greased baking pan. Bake in preheated 350° oven for 20 to 25 minutes or until the surface is firm and dry. Spread a very small amount of olive oil over the surface and broil 5 minutes.
The average number of M&M's per package is 57. Of these, 33% are dark brown, 25% are yellow, 19% orange, 14% light brown and 9% green. (Done in 1984, before red was re-added). Each M&M has about 4.2 calories.
Lay fish fillets evenly into microwavable dish. Add Sprite, butter, salt and pepper. Cover with plastic wrap. Cook for 12 minutes or longer until fish is flaky.
Boil the first 4 ingredients gently for 1 minute. Remove from heat. Add last 2 ingredients and pour into 10 1/2 x 7 x 1 1/2-inch buttered, Teflon or wax paper-lined pan.
Boil chicken until done. Dice chicken into cubes. Place chicken into casserole dish. Add soup, sour cream and a little of the broth from the chicken. Mix and top with stuffing. Bake at 350° for 1 hour.
Line bottom of baking dish with chicken cubes. Melt butter and mix with crushed Ritz crackers and poppy seed. Mix cream of chicken soup and sour cream. Pour over chicken. Sprinkle with crumb mixture. Bake at 350°, uncovered, for 30 minutes.
Preheat oven to 450°. Cut potatoes into large chunks. In large bowl, add ingredients. Mix well until potatoes are evenly coated. Bake in a 9 x 13-inch baking dish or roasting pan, stirring occasionally. Cook about 40 minutes or until potatoes are tender and golden brown. Garnish, if desired, with chopped fresh parsley. Makes about 8 servings.
Place salmon on microwave-safe plate. Place a paper towel over top of steaks and microwave on High for 3 to 3 1/2 minutes. Set aside.
Cut up chicken. Dredge with flour. Saute until golden in oil, onion and garlic. Add remaining ingredients. Simmer, covered, for 1 hour. Serve over pasta. Sprinkle cheese on top. Serves 4.
Preheat oven to 350°. Arrange fish in greased 13 x 9 x 2-inch baking dish. Sprinkle with salt, onion powder and pepper. Add 1/3 cup milk or water to can of cheese soup and stir. (Will spread easier.) Spoon over fish. Top with spinach. Beat remaining ingredients about 1 minute or until almost smooth. Pour over spinach. Bake, uncovered, about 40 minutes or until top is golden brown. Remove from oven and let stand 5 to 10 minutes before serving.
Brown hamburger and onion in skillet over low heat. Lay 3 to 4 lasagna noodles on bottom of 9 x 13-inch baking dish; pour drained hamburger and onion over noodles. Spread sour cream over hamburger; cover with Ragu, then a layer of Swiss cheese and Mozzarella cheese, using half of each. Begin another layer of noodles, meat, sauce and cheeses, adding Parmesan cheese. The second layer has no sour cream. Be sure to cover all noodles with sauce and cheese. Add additional sauce to cover top completely. Bake in 350° oven for 45 minutes or until noodles are tender. Let set before serving.
Cream margarine. Blend in sugar and mix well. Add eggs and vanilla. Sift dry ingredients together and add to creamed mixture. Put in well-greased 9 x 13-inch pan. (A larger pan may be used for thinner bars.) Bake for 20 minutes at 350°. Remove from oven. Spread marshmallows on top of hot mixture. Return to oven for 3 minutes. Cool. Melt and blend chocolate chips and peanut butter. Add Rice Krispies. Spread on top. Cool. Cut into bars.
Dissolve yeast in warm water. Add shortening, egg, sugar and salt. Add 3 cups of the flour. Beat well. Add remaining flour and stir into a smooth ball. Place into a greased bowl, turning over to grease top. Cover and let rise 1 1/2 hours. Punch down and turn over. Cover with a damp cloth. Place into refrigerator at least 2 hours. Shape as needed and let rise 1 1/2 hours until light. Bake on lightly greased cookie sheet at 350° for 15 minutes.
Combine all ingredients and mix well. Drop on cookie sheet and flatten with a fork. Bake at 350° for 10 to 12 minutes.
Combine all ingredients and store in an airtight container. To use: Add boiling water and mix to taste.
Drain fruit and save juice; slice bananas. Pour lemon juice over bananas. Do not use juice of cherries. Cook pudding according to package instructions using 1 3/4 cups of drained fruit juice instead of milk. Cool, then mix with fruit. Put in refrigerator for several hours or overnight.
Combine all ingredients except baking soda in a 4-quart casserole, stirring well. Microwave at High for 12 to 13 minutes, stirring every 4 minutes. Stir in baking soda. Microwave at High for 1 to 1 1/2 minutes. Beat with wooden spoon until mixture begins to thicken. Working rapidly, drop by tablespoonfuls onto greased wax paper. Let stand until firm.
Preheat oven to 350° (325° for glass). Grease and flour loaf pan. Beat shortening, sugar and lemon rind or extract until creamy. Beat in egg. Add dry ingredients. Stir in mashed ripe bananas until smooth. Pour into prepared pan. Bake at 350° (325° for glass pan) for 1 hour.
Mix confectioners sugar, butter and whiskey until like dough. Cover; put in refrigerator 2 to 3 hours. Form into small balls, putting pecan in each center. Melt in double boiler chocolate, butter and paraffin. Dip each ball in melted chocolate mixture. Put small pecan on top. Place on waxed paper.
Saute zucchini and mushrooms in vegetable oil until tender. Drain well and set aside. Cook and ground beef and onion in skillet until meat is browned. Drain off drippings. Stir in tomato sauce, flour, oregano, basil, salt and pepper. Reduce heat and simmer uncovered for 5 minutes. Stir occasionally.
Mix cornstarch, sugar, nutmeg and salt in a 2-quart saucepan. Stir in sour cream. Stir in raisins, lemon juice and egg yolks. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into pie shell. Top with Brown Sugar Meringue (in Beverages, Microwave & Miscellaneous Section).
Mix dry ingredients together. Then in the top of a double boiler, slowly add milk to the dry ingredients, stirring constantly. Cook over boiling water until thick. Remove from heat and add butter and vanilla.
Prepare grill by placing heavy-duty aluminum foil over grill and spraying with Pam (or nonstick spray). Note: Do not spray foil while grill is on. Light grill after spraying.
Cook shells as directed on box but add 1 tablespoon of oil to prevent from sticking together.
Oil a 10-inch saute pan. Dust and flour shrimp, scallops or chicken and lightly saute. Add garlic, basil, salt and pepper; stir in white wine. Put in tomatoes, pat of butter and flour. Stir and simmer 1 to 2 minutes. Serve over your favorite pasta.
Cook, stirring until thick. This makes enough for 1/2 to 1 gallon potatoes. May add pickles, onion and garlic salt.
Line a 12-cup bowl with 2 pieces of wax paper one on top of the other. Let each piece extend over opposite edges of bowl so all edges are covered; paper will be wrinkled. Set bowl aside.
Cook and stir broccoli in dressing 2 minutes. Cook tomatoes in small saucepan over low heat 5 minutes. Serve over fettuccine. Top with Kraft 100% grated Parmesan cheese, if desired. Makes 4 servings.
Cream margarine and sugar. Add egg. Mix in apples and nuts. Add remaining ingredients. Grease and flour 9-inch square pan. Bake at 350° for 35 to 40 minutes.
Dissolve gelatin in cold water to soften. Add boiling water and put into blender which already contains sweetener, extract and ice cubes. Blend until ice is homogenized.
Wash tomatoes thoroughly. Cut tops from tomatoes; scoop out pulp, leaving shells intact. Reserve pulp for other uses. Sprinkle cavity of each tomato with salt and pepper and invert on wire rack to drain 30 minutes. Cook broccoli according to package directions, omitting salt. Drain well. Combine broccoli and next 4 ingredients and mix well. Stuff tomato shells with broccoli mixture; sprinkle with Parmesan cheese. Bake at 350° for 30 minutes.
Melt chocolate and shortening over hot water. Stir until smooth. Pour 1/2 into 8-inch foil-lined pan, spreading evenly. Refrigerate until firm (about 15 minutes). Return remaining chocolate to low heat.
Mix well. Cook at 350° for 30 minutes. Stir occasionally. Heat oven to 400° and let brown slightly. Turn off heat and let stay in oven for 15 minutes. Do not cook until dry.
Mix until consistency of corn meal. Slightly beat 2 egg yolks and almost finish filling a 1 cup measure with ice water. Add 2 teaspoons vinegar, if desired. This dough handles well and freezes well. Makes 5 pie crusts.
Melt butter in largest nonstick saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies cereal. Stir until well coated. Using wax paper, press mixture into buttered pan (or pans). Cut into squares when cool. Enjoy!!
Mix brown sugar and butter. Beat in eggs and mix well. Add flour (can sift if you want to) and mix. Add nuts and vanilla. Line 9 x 13-inch glass dish with foil. Bake at 325° for 30 minutes.
Mix dry ingredients in 9-inch pie plate. Combine oil and milk and mix with fork. Pour over dry ingredients. Stir until all is moistened. Press out with fingers and up sides of plate. Flute edge. Bake according to directions on recipe for 1 crust pie.
Slice squash and onion. Place in boiler with enough water to cover. Bring to a boil and continue boiling until squash are tender. Layer squash, cheese and Waverly crackers. Continue until you have used all of your squash. (Usually 2 to 3 layers.) Top with margarine and pour enough milk around the edge until it reaches the top. Place in a 350° oven for approximately 30 to 45 minutes.
Process all ingredients in blender until smooth. Pour into serving glasses and serve. Makes 6 servings. Or, can mix and freeze. Transfer to refrigerator 30 to 40 minutes before to slightly soften.
Add salt to chicken. Mix well. Place 1 tortilla on a dry comal or frying pan to heat it and make it pliable. Heat on both sides. Remove to a plate. Continue with remaining tortillas. Put a strip of chicken down the center of each tortilla and roll. Either secure with a toothpick or lay them side by side in a baking pan. Heat oil in a large, heavy frying pan until smoking. With tongs, place each tortilla in hot oil. Fry until crispy, about 6 minutes, and drain well. Remove toothpicks. Top with guacamole and salsa. Serve immediately. Makes 12 tacos.
Place chicken in 9 x 9-inch, deep baking dish. Mix soups and milk; heat until very warm and smooth. Pour over chicken. Sprinkle stuffing crumbs over mixture. Mix margarine and broth; pour over all. Bake at 350° for 35 minutes.
Combine all ingredients into a bowl. Blend on medium speed until smooth and well mixed. Pour into pie shell. Bake at 350 degrees for 50 - 55 minutes.
Debone chicken. Use bones to make broth or use bouillon cube. Heat 2 tablespoons oil in wok and saute chicken 5 minutes. Remove chicken. Add remaining oil with garlic on toothpicks (to remove easily). Cook until garlic browns. Rub over wok. Discard garlic. Add peanuts, onion, hot sauce, chicken, soy sauce and sugar. Cook a few minutes. Stir in broth and when it boils, add cornstarch paste and sherry (not cooking sherry). Cover and simmer until thickens. Serve over rice. You can make ahead but do not add peanuts, cornstarch, sugar or sherry until before serving. Serves 4.
Saute onion in 1/4 cup butter until tender. Combine onion, soup, mushrooms, cheese, parsley, salt, pepper, almonds and broccoli. Mix well. Spoon into a 2-quart casserole. Combine stuffing mix and 1/4 cup butter. Spoon over broccoli mixture. Bake at 350° for 20 to 30 minutes. Makes 6 to 8 servings.
Pour milk over okra and let stand 30 minutes to 1 hour. Toss okra with hands to make sure each piece is soaked. Mix meal and flour with salt and pepper to taste. Drain okra and roll in flour mixture. Drop in hot oil and fry until golden brown. Repeat until all okra is fried.
Mix flour, baking powder, soda and nutmeg together. Beat eggs in separate bowl. Add sugars gradually; beat well. Add butter, nuts and raisins. Add sifted ingredients alternately with pumpkin to egg mixture. Pour into a greased 10 x 15-inch pan. Bake at 325° for 45 minutes. Cool in pan; cut into squares. Makes 16 squares.
Melt the chocolate bits over double boiler. Drain the cherries; pat dry with paper towel. Dip into chocolate. Dip into crushed cashew bits.
Combine sugar and peanut butter into crumbs. Save a few crumbs for the top. Put rest into bottom of 9-inch pie crust. Pour 1 package French vanilla instant pudding (made according to package directions) over crumbs. Top with Cool Whip and rest of crumbs. Refrigerate.
Butter an 8 x 8-inch pan. Mix sugar with milk and stir well. Cook on medium heat until it begins to boil. Continue to boil until mixture reaches the "soft ball" stage* (about 7 minutes). Remove from heat. Add peanut butter and Fluff; beat mixture until all are blended. Pour into buttered pan; cool, then cut into squares when completely cooled. Easy and delicious!
Make slashes in roast and tuck into each a sliver of garlic and ginger. Combine oil, soy sauce and wine. Put roast and sauce into a sealable plastic bag overnight. Remove roast from bag and place in a greased shallow roasting pan. Place in a preheated 450° oven for 30 minutes, 45 minutes for larger roast. Turn off heat, leaving roast in oven for an additional 20 minutes. Remove from oven and let stand 10 minutes before slicing.
Mix margarine, sugar and milk over medium heat to boil. Stir constantly. Boil for 5 minutes and remove from heat. Add chocolate chips and vanilla. Stir until melted. Add marshmallow cream and blend. Put in greased 9 inch pan. Cut into squares (70 calories).