HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the peppers in half lengthwise and remove their ribs and seeds. You can preserve sweet peppers or hot peppers; if you preserve hot, use gloves. Dry the peppers on a clean towel, then cut them into strips. Place them in a large bowl, sprinkle with coarse salt and let them drain overnight. Dry the peppers again. Add the garlic, mint, peppercorns and salt. Pack them into hot sterilized jars. Cover completely with olive oil. Seal immediately. Keep in a cool place or process in a hot water bath for 15 minutes.
Bring sugar, margarine, milk, vanilla, chocolate and salt to a boil; boil for 2 minutes. Have ready oats, peanuts butter and nuts. Add to hot mixture and stir well. Drop quickly by teaspoon on waxed paper. Leave until cool.
Add water to desired thickness. Add ground hamburger and sausage. Cook for 1 hour.
Preheat oven to 375°. Butter a 2-quart baking dish. Layer half the potatoes, 1/3 the cheese, half of the onions, 1 tablespoon butter, 1 tablespoon flour, 1/2 teaspoon salt and 1/8 teaspoon pepper; repeat layering with 1/3 potatoes, 1/3 cheese and remaining onions, butter, flour, salt, thyme and pepper. Place remaining potatoes on top. Pour milk over. Sprinkle with remaining cheese. Cover and bake 45 minutes. Uncover and bake until potatoes are tender and liquid is almost absorbed, 20 minutes. Heat broiler. Broil until golden, 1 to 2 minutes. (Bake 1 hour and 7 minutes; ready to serve in 1 hour and 22 minutes.)
Cook spaghetti as directed on package; drain. In large skillet, cook mushrooms in 2 tablespoons margarine until tender. Add to spaghetti. Heat oven to 375°.
Mix sugars, flour and sour cream. Place peaches, cut side down, in pie shell. Pour mixture over peaches. Bake at 475° for 10 minutes. Reduce heat to 325° and bake 25 minutes longer. Serve warm.
Preheat oven to 400°. Thaw pie shell for 10 minutes. Prick shell with fork. Bake for 10 minutes. Reduce oven to 350°. Cook beef and onion until brown, then drain. Add taco seasoning and cook according to package directions.
Brown meat and onion. Add chili powder, peppers, soups and enchilada sauce; heat well. In large casserole, place in layers meat mixture, chips and grated cheese. Make 2 layers. Place in a 325° oven until cheese melts and bubbles. Serves 6.
Sift together cornstarch, flour and sugar. Have butter at room temperature. Blend into dry ingredients until soft dough is formed. Shape into 1-inch balls. Place on ungreased cookie sheet. Flatten with lightly floured fork. Bake in 300° oven 20 to 25 minutes or until edges are lightly browned. Makes 24.
Combine cream cheese, powdered sugar and juice. Spread evenly on crackers. Top each cracker with slice of fruit, such as star fruit, grapes, kiwi, blueberry or strawberry.
Combine sugar, butter and eggs. Whip cream. Roll wafers into crumbs. Place 1/2 of the crumbs in a greased 7 x 12-inch dish, then pour in egg mixture. Spread over with thawed strawberries. Fold whipped cream over this. Top with remaining crumbs; top with pecans. Chill for several hours, or freeze. If frozen, remove from freezer and place in refrigerator for an hour before serving.
Cook together for 10 minutes, stirring constantly the sugar, dates, butter and eggs. Remove from heat. Add Rice Krispies, chopped nuts and vanilla. Cool. Shape in small ball; roll in coconut.
Beat eggs slightly. Add butter, sugar and Karo. Beat until sugar is dissolved. Line 8 or 9-inch pastry shell with pecans. Pour in sugar mixture. Bake at 375° for 45 minutes or until done.
Brown pork sausage and drain. Put sausage back into the skillet and add the chopped green pepper, onion and celery. Heat the meat mixture until vegetables begin to soften. Add real bacon bits, if desired, and set aside.
Mix all ingredients together. Pour into buttered baking dish and bake at 350° for 45 to 50 minutes.
Slice cabbage, onion and pepper very thin. Put the cut cabbage in a top of the stove casserole. Put sliced onion over cabbage, then sliced peppers and a tad more salt. Top with grated carrots. Dot with oleo (I use squeeze oleo because it is easier). Now add 1/2 cup water. Bring to a boil and cook 25 or 30 minutes on very low heat. Be careful and don't let it scorch.
Beat egg whites until frothy. Add salt, sugar and cream of tartar. Beat to blend. Add Karo syrup and vanilla. Beat until mixture stands in peaks.
In a large bowl, mix gelatine with sugar. Add boiling water; stir until gelatine is dissolved. With electric mixer, beat in cream cheese and vanilla until smooth. Pour into prepared crust. Chill until firm.
Cream butter and sugar. Add eggs; beat until well mixed. Add flour. Mix together the soda, cream of tartar, milk and vanilla; add to dry ingredients. Chill dough; cut on very lightly floured cutting surface. Bake at 325° until lightly browned.
Place peaches in 8-inch square pan. Cream sugar and butter until light in small bowl. Combine dry ingredients in a bowl; add to creamed mixture alternately with milk, mixing well between additions. Spoon batter over peaches.
Drain pineapple, reserving 3 tablespoons of juice. Combine sugar and flour and stir in pineapple juice. Add cheese and pineapple chunks. Mix well and spoon into greased casserole dish. Combine melted margarine and cracker crumbs, stirring well. Sprinkle over pineapple mixture. Bake at 350° for 20 to 30 minutes or until crumbs are lightly browned.
Rinse chicken, pat dry and cut into 1-inch pieces. Combine flour and seasonings in a plastic bag. Add chicken, a few pieces at a time. Close bag and shake. Set aside. Combine egg and milk in small bowl. Dip flour coated chicken, 1/4 at a time, into egg/milk mixture and roll in crushed crackers. Place on large baking sheet and bake at 400° for 10 to 12 minutes. Serve with dipping sauce. Serves 6.
Cream butter and sugar real good. Mix all flavorings and fold in mixture. Fold in flour in thirds (1/3 at a time). Beat egg whites with mixer. (Do not whip stiff, whip until whites will slide out of bowl all at once in flour-sugar batter). Heat oven to 350° for 20 minutes. Turn down to 325° and bake for 1 hour or 1 hour and 20 minutes. When done, set out for 5 minutes.
Wash cucumbers, cut ends off and slice lengthwise in strips. You can use large cucumbers as long as they are not turned yellow in color. If they have large seeds, cut them out. An "electric slicing knife" and cutting board works well. Lay jars on side and pack cucumbers firmly as they will shrink after cooking. Put 1/2 to 3/4 teaspoon mixed pickling spice and 1 teaspoon salt on top of cucumbers in jar. (This is for quart jar.)
Saute meat and onion in a large skillet. Add seasonings, corn, tomato sauce and milk. Simmer about 20 minutes. Gradually stir in corn meal. Add olives; pour into a 3-quart casserole dish and top with cheese. Bake about 40 minutes at 350°. Serves 8.
Combine eggs, milk, sugar, salt, flour and vanilla. Beat very good with beater. Put rhubarb in pie shell; dot with butter or margarine. Pour egg mixture over rhubarb. Bake at 400° for 15 minutes, then lower temperature to 350° and bake 35 to 40 minutes longer. Make sure oven rack is on lower shelf.
Combine sugar, salt, vanilla, butter, cinnamon and egg. Add milk slowly, while stirring. Add bread cubes and raisins. Mix thoroughly. Sit in pan of warm water. Bake in a 350° oven for about 1 hour or until inserted knife comes out clean. Cool. Serve with cream. Makes 4 servings.
Combine all ingredients and place in a 9 x 13-inch pan. While still warm, refrigerate. When hardened, cut into squares.
Preheat oven to 325°. Grease a 13 x 9-inch baking pan.
Beat in mixer just to blend the ingredients together. Refrigerate. Very good dressing for salads.
Prepare the first 3 flavors of Jell-O separately using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into an 8-inch square pan. Chill until firm or overnight. Mix pineapple juice and sugar. Heat until sugar is dissolved. Remove from heat. Dissolve lemon Jell-O in hot juice. Then add 1/2 cup of cold water. Chill until slightly thickened.
Mix all ingredients, except strawberry preserves. Mold into desired shape (with hands). I mold into a ring. Place into refrigerator until chilled. When ready to serve, fill center with strawberry preserves. Serve with biscuit type crackers.
Sift dry ingredients together and cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once and stir until dough follows spoon or fork around the bowl. Knead for half a minute. Roll out and cut into biscuits. Bake at 450° for 12 minutes.
Beat eggs and oil until foamy. Mix in dry ingredients. Bake at 350° for 30 to 40 minutes. If batter is too thick, add some water.
Saute onion in margarine until soft. Combine with beef consomme and rice in casserole. Bake in a preheated 350° oven for 1 hour. Yield: 6 servings.
Heat oil in saucepan; add the noodles. Cook, stirring until browned. Add the rice and garlic and stir well. Add the butter, broth, salt and pepper to taste. Bring to a boil. Cover the pan and cook over low heat 17 minutes. Stir in the chopped parsley.
Mix together the first 5 ingredients. Take out 1 cup for topping. Add cinnamon and sugar. Beat eggs. Add buttermilk, soda and vanilla. Add flour mixture. Pour into 2 (9 or 10-inch) cake pans. Sprinkle crumbs on top. Bake at 375° for 25 to 30 minutes.
In a wide frying pan, melt butter over medium heat. Stir in onion, oil, garlic, lemon juice and salt. Cook until boiling. Pat shrimp dry with a paper towel and add to mixture in frying pan. Cook, stirring occasionally, until shrimp turns pink (about 5 minutes). Blend in parsley, lemon peel and Tabasco. Turn into serving dish. Garnish with lemon wedges. Serves 4 to 6.
Mix all ingredients, then mix with your choice of oysters, shrimp or crawfish. Serve with crackers.
Mix together and roll in small balls. Bake at 350° for 20 minutes.
Mix and bake in a greased 9 x 13-inch dish at 325° for 45 minutes.
Remove skin from split breasts and place in casserole. Pour soup and sliced mushrooms over chicken. Add salt, pepper and garlic salt. Cover and cook in oven at 350° for 1 1/2 hours. Ready to serve.
Mix cottage cheese and jello (dry) until well blended. Add yogurt, fold gently. Add oranges and toss until well blended. Serve over a bed of lettuce with slivered carrots and chopped walnuts. Delish!
Cook together first 3 ingredients in a 4 to 5-quart pot until vegetables are tender. Add next 5 ingredients. Simmer for at least 1/2 hour.
Sift flour and baking powder together. Melt chocolate and butter (or margarine) together in large saucepan. Blend in the sugar. Add eggs, one at a time, beating well after each. Stir in nuts, vanilla and dry ingredients. Spread in well-greased 8 or 9-inch square pan. Bake at 350° for 25 to 30 minutes, just until mixture begins to pull away from sides of pan. Do not overbake. Cool completely before cutting into squares.
Sift corn meal and flour; measure, mix together and sift again with baking powder and salt. Stir in onion. Combine beaten egg and milk and add all at once to dry ingredients. Stir only until well blended. Drop by heaping teaspoons into hot fat (365°) and fry until golden brown, turning as necessary. Drain on absorbent paper. Serve at once or keep hot in a slow oven (250°) until served.
Combine ingredients in a medium bowl. Mix well, then press into bottom and up sides of a 8 or 9-inch spring-form pan. Or use straight sided glass pan.
In a large bowl, cream butter and shortening until well mixed. Slowly add 2 cups of the confectioners sugar and cream until fluffy. Beat in condensed milk until well incorporated and set aside.
Mix grape jelly and chili sauce in a medium saucepan. Simmer on low until mixed well.
In saucepan, combine butter or margarine, lemon juice, 1 cup sugar and dash of salt. Beat eggs and egg yolks slightly; stir into lemon mixture. Cook and stir over low heat, until mixture is boiling. Chill. Spread ice cream in a pastry shell; top with lemon mixture and freeze. Beat egg whites with a dash of salt until soft peaks form. Gradually add the 1/4 cup sugar, beating until stiff peaks form. Fold in lemon peel. Spread over frozen pie, sealing to pastry. Bake in extremely hot 500° oven about 3 minutes or just until golden. Cut in wedges. Serve at once. Makes 6 to 8 servings.
In a bowl, combine flour, baking powder and salt. Set aside. Over hot (not boiling) water, melt 1 cup mint chocolate chips, stirring until smooth. In a bowl, beat butter and sugar until creamy. Add melted mint morsels and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining 1/2 cup mint morsels. Wrap dough in plastic wrap. Freeze until firm.
Blend soup and milk. Reserve 1/2 cup of mixture. Stir together remaining soup mixture with the rice, mushrooms and half the onion soup mix. Pour into ungreased baking dish. Arrange chicken on rice mixture. Pour reserved soup mixture over chicken and sprinkle with remaining onion soup mix. Cover and bake 1 hour at 350°. Uncover and bake 15 more minutes.
Blend nuts and water. Mix into flour and salt. Add a little more water if needed to hold ball together. Roll out on floured board. Place in pie pan and flute edges.
Peel cukes and cut in small pieces. Be sure the seeds are removed. Place in enamel pot. Put spices in a cloth bag and add sugar, salt, vinegar and spices. Cook until tender and let set overnight. Heat and can.
Saute the margarine and onion. Stir in the flour. Slowly blend in the milk, salt, pepper and dry mustard. Heat to boiling; stir often. Add the broccoli, that has been partially boiled and drained. Add the cheese. Serve or let set 2 to 3 hours to blend flavors and reheat.
Remove cheese from refrigerator and let warm to room temperature. Mix cheese and onion with mixer until combined. Form into a ball. Roll in chopped pecans and parsley. Cover and refrigerate until firm. Serve with crackers.
Cook meats with onion. Saute and then drain grease. Put 2 pounds of cheese in a crock-pot and melt. Add picante sauce with mushroom soup. Blend in meat mixture. Serve warm.
Whip Dream Whip as directed on box. Blend in sugar and salt. Pour lemon juice over bananas and let this sit for about 2 minutes. Fold all ingredients together and pour into mold or dish and freeze. Keeps indefinitely in the freezer.
Stir cake mix as directed on package, leaving out 1/4 of the liquid. Pour into sprayed or greased pan. Mix sugars and cocoa and sprinkle over top of cake batter. Sprinkle chopped pecans on top of sugar mixture. Slowly pour the cold water over	the mixture and bake at 375° for 50 to 60 minutes. Cut into squares after cooling and serve with a spoonful of whipped topping.
Grease two baking pans. Slice tomatoes 1/4 inch thick. Mix eggs, milk, water, salt, pepper and flour together. Dip tomatoes. Bake at 400° for 20 minutes. After 10 minutes, turn.
Mix all ingredients until smooth. Pour into unbaked pie crust and bake at 350° for 45 minutes or until done.
Prepare cocoa mix as directed on package. Add crushed peppermint candies. Top with a crown of Reddi-Wip. Insert peppermint candy stick. Serve immediately.
Boil first 7 ingredients for 5 minutes. Let cool. Add remaining ingredients. Bake in loaf pan, greased and line bottom with wax paper. Bake at 325° for 1 hour.
Mix flour and baking powder and salt. Add milk, then eggs, which have been beaten. Add oil last.
Preheat oven to 450°. Lightly oil baking pan. In large bowl, mix together ground beef, egg, salt, garlic, ketchup, 1/2 cracker crumbs. Divide into 4 balls. Flatten into 5-inch circle; turn up edges to form 1-inch rim. Bake 10 minutes. Combine beans, brown sugar, mustard, mayonnaise, chilies, cumin seed and chili powder. Spoon mixture into meat shells with slotted spoon. Sprinkle with French onions. Place strips of cheese over the onions. Bake 10 to 12 minutes longer.
Remove rim from 9-inch spring-form pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff. Spread evenly on paper. Bake 50 minutes at 275°. Turn off heat. Leave meringue in oven 1 hour with door closed. Remove paper. Return meringue to bottom of pan. Replace rim.
Cook for 7 minutes in an iron skillet the sugar, dates, vanilla, eggs and margarine. Add the nuts and Rice Krispies. Mix together. Shape into small balls and roll in coconut while still warm.
Beat eggs and sugar. Add syrup. Add remaining 1/4 cup flour. Stir. Add salt, vanilla, raisins and nuts. Pour over baked layer. Bake 25 minutes at 350°.
Combine all ingredients except fat; mix well. Shape into six patties. Brown well in hot fat, about 4 minutes on each side.
Saute onion in butter. Blend in flour and salt. Add chicken broth and cook until desired consistency. Add rest of ingredients and cook on low for 15 minutes. Grease baking dish and cover bottom and sides with one layer of crust. Add chicken and vegetable mixture. Cover with second layer of crust. Bake for 30 minutes at 400°.
Melt white chocolate in microwave for approximately 2 minutes. Stir with spatula occasionally to prevent burning. Next, melt peanut butter. Combine white chocolate and peanut butter and spread evenly into a greased 9 x 12-inch pan. Melt Hershey bars. Spoon small amounts of dark chocolate on top of peanut butter and white chocolate mixture. With a knife, swirl dark chocolate. Let stand until firm. Cut into small squares and serve.
Mix all ingredients together and chill. Roll into small balls. Place on cookie sheet. Bake at 350° for 10 to 15 minutes. Can freeze in Baggies before baking for future use. Bake for 20 minutes, if frozen.
Brown steak on both sides. Salt and pepper. Cut up peppers and onion. Arrange on steak. Add 1 can cream of celery soup. Bake in oven at 400° for about 1 hour. Can use any kind of steak.
Mix all ingredients and make into small balls. Cook at 400° for about 20 minutes.
Top tostada shell with grated cheese. Put in toaster oven on foil-covered tray. Toast until cheese melts. Remove from toaster oven and top with optional items, if desired. Great as an after-school snack!
Combine chicken and water to cover in a large saucepan. Cover and bring to a boil. Reduce heat and simmer 20 minutes or until chicken is done. Drain well. Chop chicken and set aside.
Place uncooked rice in a buttered 2-quart casserole. Add a layer of corn, half the tomatoes and half the water, onions, green pepper and uncooked beef. Salt and pepper each layer. Pour remaining tomatoes and water over ingredients. Season to taste. Cover and bake for 1 hour at 350°. Remove cover and bake 30 minutes longer.
Melt cheese in the top of a double boiler. Remove from heat. Pour into a small crock or ceramic bowl. Chill. Serve with crackers. Makes 2 1/2 cups.
Cook pasta omitting butter and salt. Rinse with cold water; drain. Combine pasta with tomato and next 9 ingredients in a medium bowl. Toss gently. Cover and chill at least 2 hours. Makes 4 servings.
Brown hamburger meat and onion. Drain. Mix all other ingredients except biscuits and cheese with drained hamburger meat. Simmer for 5 minutes. Press biscuits in baking dish for a crust. Pour hamburger mixture over uncooked biscuits. Top with as much cheese as desired. Bake at 425° for 35 to 40 minutes or until biscuits look browned. Temperatures may vary.
In a large skillet, melt margarine. Add squash, onion, salt and tomatoes. Cook about 15 minutes, stirring occasionally. Add chilies and cook 5 minutes more. Spoon over rice.
Preheat oven to 450°. Mix first 4 ingredients; fold in sour cream and mix well. Pour into preheated skillet and bake until brown.
Steam vegetables in a little water for 5 minutes. Toss with chickpeas. Mix olive oil and vinegar with salt, pepper and herbs. Chill. Serve on a bed of lettuce. Serves 5 to 6.
Combine first 4 ingredients and melt together and let cool: Make a regular biscuit dough or take biscuit mix (half of a large box) and mix with water to make a dough (should be stiff). Roll dough out to 1/4 in. thickness. Sprinkle with cinnamon then chopped apples and last pecans. Roll up like a Jelly Roll and cut into 1 inch slices. Layer in 9 x 13 in. pan. Pour first mixture over second. Bake at 400 degrees for 20 to 25 minutes. Option: can use only apples or pecans.
Boil pepperoni for 5 minutes. Cook macaroni. Brown onion in butter. Brown hamburger. Add hamburger to onion. Then add sauce.
Mix all ingredients together. Put in ovenproof bowl. Sprinkle nutmeg on top. Bake in 350° oven for 1 hour and 15 minutes.
Cream butter and sugar. Add the rest of ingredients and mix well. Grease pan. Alternate batter and topping, starting with batter and ending with topping. Bake at 350° for 45 to 55 minutes.
Combine seasonings with softened butter. Refrigerate 8 hours. Spread butter on fillets and bake as usual.
Cream sugar, cocoa and margarine. Add eggs and vanilla. Mix well. Add flour, coconut and pecans. Bake in 9 x 15-inch or 9 x 13-inch pan for 40 minutes at 350°. Spread jar of marshmallow cream on hot cake when done. Cool, then frost.
Cut cucumbers into 1/4-inch slices and cover with water and lime and let stand for 24 hours. Rinse well; cover with clear water. Let stand for 4 hours. Drain well. Heat vinegar, sugar, celery seed, and pickle spice and salt to lukewarm. Pour over pickles. Let stand overnight. Add food coloring. Bring pickles and mixture to boil for 35 minutes. Pack in jars and seal.
Preheat oven to 350°. Place fillets in a baking dish, skin side down. Sprinkle with salt and pepper. Blend the mayonnaise, mustard and dill. Brush it evenly over the fish fillets. Place the fillets in the oven. Bake for approximately 15 minutes or until meat flakes when checked with a fork.
Cream the shortening and margarine at medium speed of electric mixer until light and fluffy. Add 1 cup powdered sugar and salt. Mix well. Stir in flour. Add water, vanilla and almonds, stirring well. Shape dough into 1-inch balls. Place on ungreased cookie sheets and flatten. Bake at 325° for 12 to 15 minutes or until done. Dredge warm cookies in powdered sugar, if you prefer. Yields 4 dozen.
Combine in large bowl, 2 1/4 cups flour, sugar, salt and yeast. Add butter. With mixer on low speed, gradually pour 2 cups hot tap water into dry ingredients. Add egg, increase speed to medium. Beat 2 minutes. Beat in 3/4 cup flour or enough to make stiff batter. Beat 2 minutes with spoon. Stir approximately 2 1/2 cups flour to make soft dough. Turn dough onto floured surface and knead until smooth (5 minutes). Place in large greased bowl, cover and let rise approximately 1 1/2 hours. Punch down. Cover tight and refrigerate. Punch down occasionally.
Combine mayonnaise, pickle, mustard and onion in a medium bowl. Stir in tuna. Unroll dough into 2 rectangles. Place on ungreased baking sheet with the long sides overlapping 1/2-inch. Firmly press perforations to seal. Press or roll to form a 10 x 8-inch rectangle. Spoon tuna mixture in a 2 1/2-inch wide strip lengthwise down the center of dough. Sprinkle cheese over filling.
Boil and mash potatoes. Add remaining ingredients. Put in a casserole; put in oven on low heat, depending on when you are ready to eat. This saves mashing the potatoes the last minute. Can also use broccoli.
Brown onion in shortening; add ground beef and simmer until beef changes color. Add salt, pepper, oregano, thyme and chili powder. Stir in tomato paste, tomato juice and catsup. Arrange alternate layers of meat sauce and noodles (noodles cooked) and cheese in a greased casserole. Sprinkle top with Parmesan. Bake at 350° for 20 to 25 minutes. Makes 8 to 12 servings.
Bring water to a boil; cook shells 13 minutes. Do not overcook. Cook chicken thoroughly. Save 1 cup of chicken stock. Bring 1 cup stock to boil. Add seasoning package from stuffing mix. Simmer 5 minutes. Add bread crumbs. Cut chicken into small bite-sized pieces. Mix soup with 3 cans milk and slowly bring to a boil. Line baking pan with 1/2 cup of soup. Mix together chicken, stuffing and mayonnaise. Stuff shells with mixture. Lay out in pan and top with remaining soup. Soup will thicken and shells will finish cooking while in a 350° oven for 35 minutes.
Mix first 3 ingredients together, then mix next 7 ingredients together and pour over slaw mixture.