HumbleIntelligence/food-ner-1-Million huggingface dataset:
Advance preparation: In saucepan, simmer carrots, covered, in small amount of water for 2 minutes. Add broccoli and cauliflower; bring to boiling. Reduce heat; simmer 3 minutes more. Drain. Combine all vegetables. Combine cooking oil, vinegar, oregano, salt and pepper; pour over vegetables. Cover. Chill at least 8 hours; stir occasionally. Makes 4 cups.
Combine raisins and water in a small saucepan. Bring to a boil. Cook for 3 minutes; remove from heat and cool (do not drain). In a mixing bowl, cream shortening and sugar. Add eggs and vanilla. Add dry ingredients and blend thoroughly. Stir in nuts and raisins. Drop by teaspoon 2 inches apart on greased cookie sheet. Bake 12 to 14 minutes at 350°. Yields 6 dozen.
Combine all and pour into a well greased 8-inch square pan. Bake at 450° for 25 minutes.
Place soda crackers on cookie sheet with edge or 10 1/2 x 15 1/2 jelly roll pan. The last row may need to be cut to fill pan. Melt butter and sugar. Bring to boil. Boil 3 minutes, stirring occasionally. Pour over crackers. Cover in all crackers. Bake 5 minutes in 350° oven. Turn off oven. Spread chocolate chips on top of crackers by using a spatula. Cover with chopped nuts. Return to oven until chocolate is melted. Cool. Place cookie sheet in refrigerator until cold. Chocolate should be charred. Cut in squares. Makes 40 to 48 squares. Keeps well in tin in refrigerator.
Boil spinach and drain, then add onion and chives while hot! Add mayo; chill and, most of all, enjoy!
In large bowl, combine 3 1/2 cups of flour and yeast. In saucepan heat milk, 1/2 cup sugar, shortening, and salt just until warm, stirring constantly to melt shortening. Add to dry mixture in mixing bowl. Add eggs and beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat three minutes at high speed. By hand, stir in enough of the remaining flour to make a moderately soft dough. Turn out on lightly floured surface and knead until smooth and elastic. Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double. Punch dough down and turn out on lightly floured surface. Divide in half. Cover and let rest 10 minutes. Roll each half into a 15 x 7-inch rectangle. Brush entire surface with water. Combine the 1/2 cup sugar and cinnamon. Spread each rectangle with half the sugar-cinnamon mixture. Roll dough up as for jelly roll, beginning with narrow side. Seal long edge and ends. Place sealed edge down in two greased 9 x 5 x 3-inch loaf pans. Cover and let rise in warm place until almost double. Bake at 375° until done. Drizzle with icing.
Start with enough mayonnaise to equal the desired quantity of dip. Add ingredients to taste. Mix and refrigerate for several hours before serving for best flavor. Serve with hot or cold cooked artichokes.
Mix 1st layer together and put in oblong pan. Bake 15 minutes at 350°.
In large bowl, beat egg yolks; stir in Eagle Brand, water and vanilla. Fold in cookies and whipped cream. Pour into aluminum foil-lined 9 x 5-inch loaf pan or other 2-quart container. Cover. Freeze 6 hours or until firm. Scoop ice cream from pan or peel off foil and slice. Return leftovers to freezer.
Put half of the mixture in a 9 x 12-inch cake pan to set. When firm, spread one small carton sour cream over top. Put remaining half of gelatin mixture on top. When set, serve by cutting into squares.
Mix all ingredients well. If too dry, add more ketchup. If too moist, add more oats. Put in pan; spread ketchup on top. Bake at 425° for about 35 to 40 minutes or until done.
Put 1 quart cold water in pot with hamburger meat. Mash with potato masher until fine. Cook on low heat for 1 hour, stirring often. Add seasonings, salt, pepper and sauce. Cook for 10 minutes. Good for hot dogs and hamburgers.
In a bowl, combine flour, sugar and salt. In another bowl, lightly beat egg; add milk and oil. Add to dry ingredients and stir until smooth. Fold in apples. Pour batter by 1/2 cupfuls onto a lightly greased hot griddle and spread to form a 5-inch circle. Turn when bubbles form. Cook the second side until golden brown and apples are tender. Sprinkle with powdered sugar. Makes 14 to 16 pancakes.
Grease and flour 10 x 15-inch pan. Add salt to shortening and mix. Add sugar gradually and cream it. Mix in egg and molasses. Sift together flour, baking soda and spices. Add to first mixture alternating with hot water. Bake in floured pan for 30 minutes. Let cool and frost with buttercream frosting.
In a large mixing bowl, combine first 4 ingredients. Set aside. Remove the peel from two of the oranges. Cut all the oranges into eighths and remove seeds; puree in blender or food processor. If necessary, add enough water to puree to equal 2 cups. Stir oranges, eggs, oil, cereal and pecans into the dry ingredients. Blend only until mixed. Fill greased muffin tins 3/4 full. Bake at 375° for 20 to 25 minutes. Yields 18 muffins.
Grease and flour 5 (1 pound) coffee cans. In a large bowl, beat the eggs. Add the sugar and beat well. Add the oil and pumpkin and mix well. Add all remaining ingredients and mix well. Fill the cans equally with the batter. Bake in a 350° oven for 50 or 60 minutes. Turn out onto a cooling rack. Makes 5 loaves. This bread freezes well.
Make crust using graham cracker crumbs mixed with granulated sugar and melted margarine. Form crust in an oblong Pyrex dish and bake for 8 to 10 minutes (375°).
Spray baking dish with Pam. Slice onion rings and put in bottom of casserole dish with a couple pats of butter. Lay chicken in dish. Mix soups and pour over chicken. Bake at 350° for 1 1/2 hours. Do not cover.
Toss all ingredients together. Season individual portions into lettuce cups. Makes approximately 12 servings.
Cook ingredients until it comes to a boil. Cook 1 minute longer, stirring constantly. Remove from heat and beat for 1 minute. Spread on cooled cake layers.
Preheat oven to 350°. Sift together flour and baking soda; set aside. Cream together, in a separate bowl from flour, shortening and peanut butter. Gradually add sugar and brown sugar. Cream well. Add egg, milk and vanilla. Beat well. Blend in dry ingredients. Mix thoroughly. Roll into teaspoon size balls. Roll in sugar and place on ungreased cookie sheet. Bake for 5 to 8 minutes. Place chocolate kiss in the middle of each ball and push down lightly until edges crack. Bake for another 2 to 5 minutes longer.
Follow steps like layers: (1) Melt butter; mix with flour, 1 tablespoon sugar and pecans. Make into crust. Butter pan or casserole lightly before spreading with mixture. Bake at 350° until golden brown. Let cool. (2) Mix and layer cream cheese, 1 cup sugar and 1 cup Cool Whip. (3) Beat until stiff pudding and milk and layer the lemon pudding. Cover with rest of Cool Whip.
In Dutch oven, brown meat. Add all other ingredients. Cover and cook 30 minutes on simmer. Remove cover and cook 15 minutes more. Garnish with parsley and serve.
Combine egg yolks and seasonings. Add very small amount of oil and vinegar alternately, beating vigorously until mixture thickens. Chill. Makes 1 3/4 cups.
Cream lard and sugar together, then add eggs and blend thoroughly. Add molasses and soda and mix well. Add flour until stiff enough to roll. Refrigerate if making them in hot weather in order to handle easier. Roll out on lightly floured board. Cut out and place on lightly greased and floured sheets. Bake at 400° for 10 to 15 minutes.
Brown onions and green peppers until transparent. Add chilies and jalapenos. Melt cheeses in the onion mixture.
If doubling recipe use 1/2 c. shortening and 1/2 c. butter.
Brown onion and meat. Simmer and drain. Add remaining ingredients. Simmer on low for 20 minutes. Serve on rolls.
Mix shortening, peanut butter, sugar, brown sugar and egg well. Stir and blend in flour, baking soda, baking powder and salt; chill dough. Roll into walnut-size balls. Place 3-inches apart on greased cookie sheet. Flatten with fork, criss-cross and bake 10 to 12 minutes at 375°. Makes 3 dozen.
Pour milk in large bowl. Add the pudding mixes and beat with mixer about 2 minutes. Gently fold into pudding 2 or 3 large dollops of Cool Whip. Layer cookies, bananas and pudding twice. Top with cookies. Refrigerate.
Place chicken in a casserole dish. Add onion, salt and pepper. Over this, pour catsup. Pour Coke over entire casserole (only Coke will work). Bake in oven 1 hour and 10 minutes at 350°. Cover with lid to keep chicken moist. The Coke and catsup make a barbecue sauce.
Crumble cookies. Mix the cookies with half of whipped topping. Spread in bottom of 9 x 12-inch dish. Spread sherbet, which has been slightly softened, over mixture. Mix the pecans with remaining half of topping. Spread over sherbet. Freeze overnight. Garnish with lime, lemon, pineapple or orange slices.
Place chicken in shallow dish so that it doesn't overlap. Combine soup, sherry and sour cream; mix well. Pour over chicken. Shake paprika over it. Bake for 1 1/2 hours at 350°.
Put pickling spices and celery seed in a spice bag. Combine everything except cucumbers. Bring to boil. Add cucumbers and boil 2 minutes. Remove spice bag. Fill jars and seal. Process in hot water bath 10 minutes. Keep 2 to 3 months before serving.
Pare and slice eggplant. Layer in a shallow baking dish. Layer with onion and green pepper rings. In small bowl, make sauce with all other ingredients. Pour over vegetables. Bake in preheated oven at 375° for 30 to 35 minutes. Serve at lunch or dinner.
Preheat oven to 350°. Drain pineapple; reserve 6 tablespoons of juice. Combine sugar, flour and reserved juice. Add pineapple and cheese. Mix well. Pour into a greased 2-quart casserole dish. Combine butter and cracker crumbs; mix well. Sprinkle over prepared mixture. Bake 30 minutes and serve warm or cold.
Place meat, vegetables, salt and pepper in pressure cooker or saucepan; cover with water. Pressure cook for 20 to 30 minutes or boil until tender. Mix flour and water in a bowl. Bring meat mixture back to a boil. Slowly add flour mixture (using a strainer) until desired consistency.
Cut tomatoes in half. Spread cut side with mustard; sprinkle with salt, pepper and cayenne pepper to taste.
Mix pudding, milk and vanilla. Cream margarine, cream cheese and sugar; add to pudding mixture. Fold in Cool Whip. Crumble cookies real fine. Put in a clay flowerpot without holes. First put layer of cookies, then a layer of mixture. Continue with cookies on top. Put silk flowers down in pot. Serve with shovel. Makes a beautiful table piece.
Heat juice from potatoes, brown sugar, salt and margarine. Mix cornstarch with cold water until dissolved (not too thin). Thicken juice mixture with cornstarch. Put potatoes in a casserole dish. Pour thickened mixture over the potatoes. Bake at 300° for 30 to 45 minutes. Makes 15 servings. For smaller amount, cut recipe in half.
Dissolve jello in boiling water. Combine all ingredients together. Pour into mold pan. Place in refrigerator overnight. Serve.
Mix milk and water, blend in pudding. Chill for 5 minutes. Fold in cool whip, saving some for top. Layer cookies, then pudding, then strawberries. Spread on rest of cool whip and garnish with a few strawberries.
Cut meat in bite size pieces. Brown in oil with chopped onion. Season with salt and pepper to taste. Add rest of ingredients and simmer until meat is done, about 1 1/2 hours. Best done in heavy skillet. Serve with fry bread.
In blender, add vinegar, sugar, dry mustard, salt and grated onion. Blend 5 minutes. Divide in half and mix with bottom mixture (one-half at a time) the Wesson oil and poppy seed. Blend 5 minutes.
Cook and drain green beans. Mix all other ingredients, except stuffing mix. Pour in a 9 x 13-inch greased casserole dish. Top with stuffing mix and bake at 350° about 30 minutes or until bubbly.
Cook rice in chicken broth. Saute onion, celery, bell pepper and broccoli. Mix all together and cook for 30 minutes at 350°.
Mix all ingredients. Bake on greased pan 10 to 12 minutes or until golden brown at 350°.
Microwave chocolate chips and peanut butter in 2-quart bowl on Medium 2 to 3 minutes or until melted, stirring after each minute. Fold in marshmallows and raisins. Pour into foil-lined 8-inch square pan; chill until firm. Cut into squares.
Boil spaghetti in salt water until done. Drain. Mix in bowl the eggs, cheese, parsley, salt, pepper and margarine. Mix it in drained spaghetti.
Cut up chicken and place in large kettle; cook until tender. Remove meat from bones. Add water to make 2 quarts. Combine all ingredients and cook over low heat, about 1 hour. Stir occasionally.
Marinate overnight (in refrigerator) in pineapple juice and basil mixture. Bake in roaster pan at 350° for 2 to 2 1/2 hours. Then put on grill and coat with barbecue sauce for 15 minutes or so. Ribs are already done so this just gives them that "grilled" taste and texture.	May put back in oven on "warm" with extra barbecue sauce until ready to serve.
Mix salt, pepper and meal (or use self-rising meal). Put about 1/4-inch of cooking oil in cast iron skillet. Heat until sizzling. Dip tomato slices (both sides) in meal a few at a time. Fry one side at a time until golden brown; drain well on paper towels. Serve hot.
Brown ground beef. Saute the celery and onion with the ground beef; drain. Add remaining ingredients and let simmer for 1/2 to 1 hour. Serve with garlic bread.
Put all ingredients except baking powder in bowl of electric mixer. Start mixer on low speed and beat until all ingredients are well blended. Sprinkle baking powder over batter and beat at medium speed 10 minutes, scraping bowl frequently. Bake in 2 greased and floured 9 x 5-inch loaf pans or a greased and floured 10-inch tube pan. Put in cold oven, set oven at 350° and bake 1 hour and 10 minutes. (The top of the cake will crack.)
Add salt to ground beef; brown and drain off grease. Add garlic, green pepper and onion. Cook until golden brown. Add tomato paste, tomatoes, mushrooms and seasonings. Stir in Romano cheese. Cook slowly for 1 1/2 to 2 hours. Stir occasionally. Can also put in slow cooker for the day on low heat. Cook spaghetti noodles when ready to serve.
Cut prawns along the back from end to just before the tail, leaving the shell and tail on. Remove the vein; rinse in cold water and dry with paper towels. Place 4 tablespoons of the cognac in a bowl and add the prawns. Mix together until all of the prawns are coated with the cognac. Marinate 2 hours covered in the refrigerator. Heat wok on medium-high to high and add the remaining 2 tablespoons of cognac. With a spatula, coat the wok sides with the cognac. (See warning at the end.) With a match, ignite the cognac. Add the prawns and marinade to the wok and stir-fry until prawns are pink, about 4 to 6 minutes. Serve on heated platter; pour sauce on small dishes for dipping.
Wash split peas in cold water. Use a 5-quart kettle and combine peas, carrots, 1/2 diced onion and celery and 8 cups water. Over high heat, bring to boil. Reduce heat and simmer 1 hour, stirring occasionally. In a 12-inch skillet, over medium heat, cook the remaining celery and onion until tender, stirring occasionally. With a slotted spoon, remove vegetables and place in a large bowl. Add ground pork, bread crumbs, sage, 2 tablespoons water and 1 teaspoon salt. Mix well. Shape mixture into 1-inch balls. Cook meatballs in the drippings over medium heat until browned. Drain on paper towels. To the split pea mix, add potatoes, pepper and 2 1/2 teaspoons salt. Heat to boiling. Reduce heat. Cover and simmer 30 minutes. Add meatballs. Cover and continue cooking 15 minutes. Stir occasionally.
Thaw spinach; remove moisture. Add all ingredients to spinach, except tortillas. Spread spinach mixture over flour tortillas. Roll tortillas up like a jelly roll. Cut into 1 inch pieces.
In a medium bowl, combine Grey Poupon, cream, ginger and honey. Beat until stiff. Fold in pecans. Serve on sliced fruit. Makes about 1 1/4 cups.
Melt the butter in pan while mixing ingredients. Double ingredients if you want over a dozen biscuits. Roll out and cut into rounds. Bake at 400° for 10 to 15 minutes.
Combine first 3 ingredients and beat well. Add eggs, one at a time, beating well after each addition. Combine flour and next 4 ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in vanilla, coconut and chopped pecans. Pour batter into 2 greased 9-inch round cake pans. Bake at 350° for 25 minutes. Cool cake layers in pans for 10 minutes. Remove and frost.
Grease a 13 x 9 x 2-inch baking pan. Saute the onion in butter. Add soup and chicken; bring to a boil. Add sour cream and stir until well blended. Dip tortillas in boiling water or chicken broth. Fill tortillas with one tablespoon of the chicken mixture and a little cheese. Then roll up. Pour remaining filling over all and sprinkle with the remaining cheese. Bake at 350° for about 30 minutes.
Combine catsup and horseradish (whole jar). This is the cocktail sauce. Combine 2/3 of catsup and horseradish combination with softened cream cheese. Use the mixer to remove lumps. Put rest of cocktail sauce aside. Drain one bag of defrosted shrimp. (Remove as much excess water as possible.) Place mixture into serving dish. Layer drained crab meat on top. Place second bag of drained shrimp on top and chill. Serve with Ritz crackers.
In a medium nonmetallic bowl, combine all marinade ingredients. Mix well. Set aside. Alternate chicken, green pepper, pineapple, onion and tomatoes on 6 (10-inch) skewers. Place kabobs on grill about 8-inches from medium-hot coals. Cook 10 to 15 minutes or until chicken is no longer pink, turning and brushing frequently with marinade. Serve over a bed of rice. Makes 6 servings.
Mix all ingredients, except cheese and potato chips, in casserole. Add to top the shredded cheese and crushed potato chips. Bake for 15 to 20 minutes in 400° oven. (I always double recipe.)
Cream shortening and sugar. Add molasses and beaten eggs. Sift dry ingredients. Add alternately with 1 1/2 cups sour milk. Mix soda in the remaining flour. Floured raisins and currants are added last.
Beat egg, sugar, shortening and bananas. Add flour, soda, salt, nutmeg and cinnamon. Mix well. Fold in oatmeal, raisins and nuts. Drop on ungreased cookie sheet. Bake at 375° for approximately 12 minutes. Yield: 4 to 5 dozen. A delicious, healthy, soft cookie.
Cut bread into small squares. In casserole dish layer bread. Brown and drain sausage; layer sausage after bread. Mix other ingredients and pour on top. Put in refrigerator overnight. Next morning bake at 325° for 45 minutes.
In large skillet, fry bacon until crisp; remove and set aside. Cook chopped onion in the bacon drippings until tender. Stir in flour and blend until smooth. Add vinegar and water; cook until slightly thick. Add sugar and stir until dissolved. Crumble in bacon and the sliced, cooked potatoes. Heat through, stirring lightly, to coat all the potatoes. Serve warm. Serves 6 to 8.
In a large salad bowl, place half of the lettuce. Layer fruits atop lettuce. Top with remaining lettuce. Spread yogurt over top. Sprinkle with shredded cheese. Cover and chill 2 to 3 hours. Toss gently to serve. Makes 12 servings.
In 1-quart glass casserole, melt butter (High) 30 to 45 seconds. Blend with flour, cream substitute, salt and pepper. Add undrained peas. Microwave (High) 5 to 6 minutes, stirring every 2 minutes until hot and slightly thickened. Boiled onions are very good in this sauce!
Brown meat in butter. Remove meat from skillet and saute chopped onion, mushrooms and garlic. Brown lightly. Stir in beef broth, cover and simmer 1 hour or until meat is tender. Stir occasionally. When done, gradually stir in sour cream and cook over low heat for 5 minutes. Serve over cooked noodles.
Combine chocolate, butterscotch and peanut butter morsels in a 2-quart casserole. Heat on Full power for 2 minutes or until melted. Stir halfway through heating time; stir in peanuts. Drop by teaspoonfuls onto waxed paper. Let set until firm. Store in refrigerator. If mixture hardens before dropped onto wax paper, return to microwave and heat 1 to 2 minutes or until soft.
Cook broccoli and rice according to directions. Saute onions and celery in butter. Mix in rest of ingredients well. Bake at 350° for 30 minutes, covered.
Place chicken breasts on bottom of buttered casserole dish. Place a piece of Swiss cheese on top of each piece of chicken. Add white wine to chicken soup; stir until mixed and pour over chicken and cheese. Spread stuffing crumbs over top of soup; before you spread crumbs, roll over them with a rolling pin to make pieces smaller. Drizzle melted butter over top of crumbs. Cover and bake at 350° for 45 minutes to 1 hour.
Cream shortening and sugar. Add pumpkin, egg and vanilla. Add dry ingredients. Bake at 350° for 15 minutes. Ice with favorite icing.
Combine flour, cornmeal, sugar, mustard, baking powder and salt. Add milk, egg and butter. Mix until smooth. Put wieners on skewers. Dip wieners one at a time in cornmeal batter. Fry until golden brown in vegetable oil. Drain on paper towels.
In small mixer bowl, beat cream cheese until fluffy. Blend in powdered sugar, cocoa, milk and extract. Beat on medium speed of electric mixer until smooth. Cover; refrigerate several hours or overnight for flavors to blend. Just before serving, wash and dry fruit; cut into serving size pieces, if necessary (brush bananas with lemon juice to prevent browning). Serve dip well chilled; refrigerate leftovers.
Using a big pot, cook the beef, garlic, onions and bell peppers in a small amount of olive oil for 10 minutes. (Beef will create additional fat.) Add the chili powder, tomatoes, tomato sauce, salt and pepper to taste. Cook for 15 minutes. Add the corn, olives and the boiled egg noodles. Toss ingredients together well. Pour into 2 flat baking dishes (9 x 13-inch). Top with the grated cheese. Bake in a 350° oven until cheese is slightly brown on top (about 35 to 40 minutes). Serves 14 to 15.
Mix yeast and lukewarm water together. Mix butter or margarine, flour, Crisco, egg and sugar together. Mix all ingredients together and spoon into greased muffin tins. Bake for 20 minutes at 425°. Will keep in the refrigerator for a week or two.
Thaw and put spinach in a sieve. Press to remove water thoroughly. Mix rest; fold in spinach. Cover; refrigerate for 24 hours. Makes 3 cups, 35 calories per tablespoon.
Position a rack in the center of the oven and preheat to 350°. Lightly butter and flour a 12-cup fluted tube pan.
Brown chopped onion in skillet. Add meat and brown this also and Ranch Style beans and canned tomatoes. Simmer for about 15 minutes. Pour into 9 x 11-inch casserole or larger. Pour cornbread batter over this mixture and bake about 30 minutes in a 350° oven.
Mix all ingredients together in bowl. Pour into a 13 x 9 x 2-inch cake pan (or sheet pan). Bake 40 to 45 minutes in a 350° oven.
Mix all ingredients together. Shape into balls, any size. Small for cocktail meatballs, larger for entrees.
Mix last 3 ingredients together; pour over chicken. Cook at 350° for 1 1/2 hours. Works best in a glass dish in which the chicken just fits.
Drain beans. Saute onion in butter until soft. Add flour and blend. Slowly add milk and cheese; cook until smooth and thick, stirring constantly. Add seasonings. Stir in cooked or canned beans, mushrooms and chestnuts. Sprinkle almonds over top and bake, uncovered, at 375° until bubbly. Makes 8 to 10 servings. This can be made the day before, but don't put almonds on until you put it into the oven.
Blend all ingredients in blender until well mixed. Use 1/8 cup of butter to coat a 10-inch pie pan. Flour well. Pour in blended ingredients and bake at 350° for about 50 minutes or until an inserted knife blade comes out clean.
Combine all ingredients and heat. Use for tortilla chips or pretzels. Best way to cook and serve is in a slow cooker or crock-pot.
Brown meat with onions and spices. Drain. Add soup and beans. Line bottom and sides of a 9 x 13-inch pan with tortillas, having them extend slightly above the sides. Pour half of the meat mixture into dish, cover with a layer of cheese, then remaining meat mixture. Use cheese and olives to decorate top of casserole. Bake in 350° oven for 30 minutes or until cheese on top melts. (Slices of jalapeno pepper can also be used to decorate top.)