HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put tomatoes in jar. Make a brine of 1/2 cup vinegar, plus 2 tablespoons salt for each cup of water. Boil the brine for approximately 2 minutes. Pour over tomatoes and seal jars. Use in 1 month.
Mix. Press into 9 x 13-inch pan and bake 15 minutes at 350°.
Preheat oven to 400°. Line bottom of an 8-inch square baking pan with foil. Cut onions in half crosswise. Remove skins. Place, cut side down, in pan. Whisk remaining ingredients in small bowl until blended. Drizzle over onions. Swirl onions so they are coated. Bake, uncovered, 1 hour or until tender and golden brown. Baste onions with pan drippings 3 times during baking. Makes 4 servings.
Remove shells from eggs and halve lengthwise. Carefully remove yolks and place in small bowl. Add mustard, salt, pepper, cottage cheese, mayonnaise and vinegar. Refrigerate until serving time. Makes 24 deviled eggs.
Cooking Time: 30 to 35 minutes. Servings: 4 to 5.
Chop parsley, green onions, celery and green pepper. Make a roux of the 1 stick of oleo and 8 tablespoons of flour. (Takes about 30 to 45 minutes,) Add chopped vegetables and garlic powder to roux and saute for about 10 to 15 minutes, then add water, tomato paste, salt, sugar, red pepper, black pepper, Worcestershire sauce and Tabasco sauce. Simmer for 30 minutes, then add the vinegar. Cook for 1 1/2 hours. Add the shrimp and simmer for 20 minutes. Serves about 25 people.
Combine all ingredients in blender container. Cover and blend until smooth, about 30 seconds. Serve.
Drain your vegetables and tuna fish. Add the soup. Mix together and pour into the bottom pie crust. You can add sliced or shredded cheese on top prior to top crust. Bake at 350° for 1 hour.
Put pie crusts on cookie sheet. Mix ingredients and pour into pie shells. Bake in 325° oven until knife comes out clean from center of pie.
Slowly boil beef in large pot. Add 1 tablespoon salt. Cook until tender (2 to 3 hours). Remove meat and set aside.
Heat oven at 350°. Cook broccoli as directed on package. Drain. Spread in baking dish (13 x 9 x 2-inch). Layer ham and cheese over broccoli. Beat remaining ingredients with hand mixer until smooth. Slowly pour over cheese. Bake, uncovered, for 1 hour. Makes 6 to 8 servings.
Beat oil and sugar together. Add eggs and banana pulp; beat well. Add sifted dry ingredients, milk and vanilla. Mix well. Stir in nuts. Pour into a greased and floured 9 x 5 x 3-inch loaf pan. Bake in a preheated, moderate oven at 350° for about 1 hour. Cool well; store overnight before cutting. Makes 1 loaf.
Line bottom of dish with hash brown patties. Bake 5 minutes at 350° to 375°. Brown ground beef. Season with onion, celery, salt and pepper. Add ground beef to hash browns. Top with mushroom soup and grated cheese. Return to oven until cheese melts. Add sliced tomatoes and boiled broccoli. Sprinkle shredded cheese on top. Return to oven until cheese melts.
Place prepared vegetables in a big kettle and add enough water to completely cover. Cook until tender and remove from heat. Make up flour thickening by mixing flour with about a 1/2 cup of the cooking liquid to form a paste. Slowly stir this into the rest of the soup and heat to thicken, stirring constantly. Then add butter, salt and pepper. Add the evaporated milk and continue to heat over a very low fire. Stir to keep from burning. Enjoy! The evaporated milk makes it very good.
Melt butter and add brown sugar; beat to combine. Spread butter-sugar mixture in the bottom of a 10-inch pie pan. Sprinkle chopped walnuts over butter-sugar mixture. Divide pie pastry in half; roll each half to 1/8 inch thick. Carefully line prepared pie pan with dough so as not to make holes in dough with nuts. Trim even with edge of the pan. Fill pan with cubed apples.
Add a little cheese, chopped. Touch of salt, sugar and pepper. Bacon bits on top, if desired.
Melt butter in 13 x 9-inch pan. Beat eggs, sour cream, milk and salt; add onion and put in dish. Sprinkle cheese over top, if desired. Bake at 325° until set, but moist, about 35 minutes.
Bake cake as directed on package in a 13 x 9 x 2-inch pan. Cool. Cream the cheese and gradually add honey; beat until smooth. Spread cream cheese mixture on top. Sprinkle with almonds. Store in refrigerator.
Mix all ingredients except for the pecans. Sprinkle with red pepper to taste. After mixing, roll into a ball or into a log, then roll in chopped nuts, covering the whole piece.
Crush cracker and mix with melted margarine. Put 1/2 of that mixture in bottom of casserole dish. Mix rest of ingredients together and put on top of cracker-margarine mixture. Top with other 1/2 of crumb mixture. Bake at 350° for 30 minutes.
Marinate shelled, deveined shrimp in mixture of ingredients. Preheat broiler to 500°. Put shrimp in marinade in broiler pan 4-inches from heat. Broil 5 minutes. Turn shrimp. Broil about 5 more minutes. Yields 4 servings.
Mix with hands and roll into bite size balls. Melt 1/4 bar paraffin with 1 (6 ounce) bag chocolate morsels. Dip balls into heated mixture and place on wax paper.
Whip egg white and water until frothy. Coat nut meats. Blend sugar and spices. Toss and mix with nuts (a bag is handy). Spread on large baking sheet. Bake for 1 hour at 225°, stirring every 15 minutes. Shake off loose coating. Crispy, not too sweet.
Cream butter and cheese until blended. Add remaining ingredients except olives and mix well. Chill 15 to 20 minutes. Shape a small portion of dough around each olive. Bake in preheated oven (400°) about 15 minutes. Good hot or cold.
Brown pork chops well and season lightly with salt and pepper. Place in crock-pot and cook on low 7 to 9 hours. Use any sauce for a special treat.
Cook chicken and take meat from the bones. Put in the bottom of casserole dish. Mix sour cream, soup and milk. Pour this mixture over the chicken. Melt the oleo. Crush the Ritz crackers and mix well with oleo. Put over the mixture in the dish. Sprinkle poppy seed over the crackers. Bake at 350° for 30 minutes or until bubbly.
Mix cranberries, apples and sugar together in a buttered casserole. Mix oats, brown sugar, butter and flour. Pat on top of apples and cranberries. Sprinkle chopped nuts over top. Bake 1 hour at 350°.
Mix sugar, eggs and oil until creamy. Add remaining ingredients. Mix and bake loaf 1 hour at 300°. Bundt pan suggested.
Boil potatoes, dice and marinate in dressing until cool. Mix with other diced ingredients.
Melt butter; stir in brown sugar and cool. Add eggs and rest of ingredients. Stir well by hand (batter will be thick). Spread in greased 15 x 10-inch pan. Bake in 350° oven for 25 to 30 minutes.
Dissolve Jell-O in 2 cups hot water. Add cranberry sauce, pineapple and juice. Mix well; add nuts and chill until set.
Grease and flour a 9 x 13-inch pan. Mix cake as normal and divide in two. Take 1/2 of mix and pour in pan and bake for 15 minutes. In a double boiler, melt caramels, milk and butter. Pour mixture over bottom layer of cake, then top with other half of cake mix and finish baking cake. Cool and ice with fudge icing.
Mix flour, butter and pecans. Press in 9 x 13-inch pan. Bake at 350° for 20 minutes. Mix Cool Whip, powdered sugar and cream cheese. Spread over crust. Mix pudding and milk until thick, then spread over cream cheese layer. Top with remaining Cool Whip. Chill 2 or 3 hours before serving.
Brown hamburger with onion and celery. Add soup, water, soy sauce and rice. Mix and put in a casserole. Bake 1 hour at 350°. Put chow mein noodles over top and bake 15 minutes longer.
Place cake mix, butter, instant pudding, sour cream, vanilla, oil and eggs in a bowl and mix well. Divide mixture in half. Add chocolate chips to one mixture and the chocolate syrup to the other mixture. Alternate batters in Bundt pan. Swirl with a knife. Bake at 350° for 50 to 60 minutes. No frosting is necessary as this cake is real rich.
Saute onion and bell pepper in butter. Remove and brown rice in same pan. Then add onion and bell pepper and bouillon. Bake covered at 325° for 45 minutes. Good with any kind of wild game.
Beat together butter, peanut butter and sugars until creamy. Blend in eggs, milk and vanilla. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats, chocolate pieces and raisins. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Bake in preheated 350° oven for about 15 minutes. Cool on wire racks. Makes about 4 1/2 dozen.
Boil margarine, corn syrup and brown sugar for 2 minutes. Add 1/4 teaspoon soda and vanilla. Pour syrup over cereal mix. Divide into 2 pans. Bake at 225° for 1 hour. Stir every 15 minutes. Store in refrigerator while still hot.
Mix the first 4 ingredients together; beat well. Spread into a 9 x 5-inch greased baking pan. Partially split hot dogs. Fill split with 6 strips of cheese or 2 tablespoons relish or catsup. Arrange hot dogs crosswise on dough in pan. Press lightly. Bake at 400° for 20 minutes, until brown.
To make crust, cut 1/2 cup butter into 1 1/2 cups flour and 1/2 tsp. salt. Press dough into 9 inch pie pan. For filling, slice peaches into a bowl and sprinkle with 1/4 cup of the sugar. Let stand while preparing the rest of the filling. Combine 3/4 cup sugar, 2 Tbsp. flour, egg, 1/4 tsp. salt and vanilla. Fold in sour cream. Stir into peaches and pour into crust. Bake at 400° for 15 minutes. After 15 minutes, reset oven to 350° and bake another 20 minutes. For topping, combine 1/3 cup sugar, 1/3 cup flour, 1/4 cup butter and cinnamon until crumbly. After pie has baked for 20 minutes at 350°, sprinkle the crumbs over the top of the pie. Then bake another 10 minutes at 400° until lightly brown.
Cut fish into serving pieces. Dip into milk. Roll in crumb mixture. Drizzle melted butter over fish. Bake at 500° for 10 minutes. Approximately 5 servings per pound. Use orange roughy or any white fish.
In bowl, add all ingredients, mixing well. Put into casserole dish. Bake in 375° oven for 40 minutes. Leave, covered, until last 15 minutes.
Bring margarine and milk to a boil; blend flour and salt and add all at once to milk mixture on heat. Stir vigorously until dough loosens from sides of pan. Remove from heat and cool slightly. Add eggs, one at a time, beating well after each egg. Bring broth to a boil. Drop dough by teaspoonfuls into boiling broth. Cook on low heat 15 minutes or until dumplings float to top.
Mix cream cheese, sour cream, mushroom soup, lime juice, mayonnaise, red hot, paprika, pepper and salt. Heat until warm. When ready to serve, fold in chopped onion, parsley, shrimp and crab meat. Serve hot from chafing dish with Triscuits, Wheat Thins, etc.
Place chops in roasting pan. Mix other ingredients and pour on top. Bake at 350° for 1 hour, basting occasionally.
Mix well. Cook in an iron skillet or 3-quart saucepan over medium heat. Stir often. After mixture starts to boil, cook for 10 to 15 minutes or until it begins to thicken. Remove from heat and add 1 teaspoon vanilla. Eat over buttered biscuits and enjoy.
Whip cream cheese until soft and fluffy. Combine sugar and peanut butter and add to cheese. Slowly stir in 1/2 cup milk. Fold in Cool Whip, chocolate chips and nuts. Pour into crust. Freeze until firm and set. Cut frozen. Top with chocolate syrup, Cool Whip or nuts.
Mix all ingredients except chicken in a large bowl with tight fitting lid. Stir until sugar has dissolved. Add chicken to marinade. Let soak for 3 days, rotating chicken daily. Remove and grill, fry in oil or bake.
In a large saucepan, over medium-low heat, combine salsa, ricotta, olives and garlic. Cook 5 to 10 minutes until heated through. Spoon sauce over hot pasta. Sprinkle with walnuts, cilantro and Parmesan cheese. Makes 4 servings.
Mix all ingredients. Bake in 13 x 9-inch pan in 325° preheated oven for 25 minutes. Halfway through baking, remove from oven and shake pan to make waxy. Cool and cut into squares.
Place steak strips, scallions and broth into 2 1/2 quart microwave-safe dish. Cook 3 minutes, stir in cornstarch. Blend well. Add remaining ingredients to meat mixture. Cover and cook 10 minutes or until thickened. Stir twice and fluff with fork.
Combine cottage cheese and Cool Whip; mix. Add pineapple; mix. Add dry jello. Use strawberries and pecans if desired.
Instead of apples, fresh peach slices can be used or 1/2 cut pieces of plums.
Bake pie crust at 425° until golden brown. Sprinkle 1 cup cheese over crust. Combine first 3 ingredients. Pour over cheese. Beat together eggs, sour cream, mustard, salt and pepper. Pour over ham. Sprinkle with remaining cheese. Bake 30 to 40 minutes at 400°.
Let cheeses set at room temperature. Form in log after adding pecans and garlic powder. Roll in chili powder.
Preheat oven to 375°. Grease a 7 x 9-inch pan. Mix the first 4 ingredients in a large bowl; turn into prepared pan. Sift flour, sugar, baking powder and salt in bowl. Combine milk, butter and remaining egg. Add to dry ingredients and mix until just combined. Spoon over berries up to edge. Bake until tester inserted comes out clean, about 45 minutes.
Boil fryer in 3 quarts water to which 1 bay leaf, dried thyme leaves, salt and chicken bouillon have been added.	Cook until done and cool in liquid. Skin and bone chicken. Cut into bite size pieces. (This may be	done ahead and stored in refrigerator.) Save broth.
Marinate chicken breasts in lemon and tarragon for 2 hours or overnight. Stem asparagus. Set aside. Place wine in frying pan and bring to a boil. Remove chicken from marinade and poach in wine until tender, 3 minutes each side. Garnish chicken with 2 crossed asparagus and 2 shrimp with Hollandaise Sauce.
Peel apples and wash. Put into kettle to boil. Add water to apples until it covers about 1/2 of the apples. Boil until apples are soft and mushy. Stir often so it doesn't scorch on the bottom of the kettle. Add sugar and cinnamon. Some apples are sweeter than others, so you will have to taste for sweetness.
Drain beans, reserve liquid. Mix reserved liquid with vinegar, sugar, dill seed, pickling spices and 1 teaspoon salt; bring to boiling. Reduce heat; cover. Simmer 5 minutes. Add beans; heat through. Cool and drain. Toss with onion and oil. Cover and chill overnight. This will keep up to a week in a tightly covered plastic container.
Put all ingredients in saucepan (except egg yolk, vanilla, pie crust and whipped cream). Stir on low heat until boils. Stir constantly so it doesn't burn. After boils, add beaten egg yolk, cook 1 minute longer. Add vanilla. It should appear thick. Pour into pie crust. Refrigerate 1 hour and top with whipped cream.
Slice onions and potatoes; cook until tender. Drain onions and potatoes. Mix cheese soup and water; cook over medium heat until blended. Layer potatoes and cheese soup, starting with potatoes in a buttered or Pam coated baking dish. Bake in a 350° oven for about 30 minutes, or until bubbly. Place slices of cheese on top before baking. Cook until cheese begins to turn brown.
In a large skillet, arrange chicken in a single layer. Stir together the remaining ingredients. Pour over chicken. Cover and let bubble gently, turning several times until chicken is tender, about 40 minutes.
Cream butter in large mixer bowl at high speed. Add eggs, one at a time, beating well after each. Gradually add sugar; continue beating at high speed until light and fluffy. By hand, stir in flour, frosting mix and walnuts until well blended. Pour batter into a well-greased and floured Bundt pan. Bake at 350° for 60 to 65 minutes. Cool 2 hours before removing from pan. Cool completely before serving.
Preheat oven to 350 degrees. Mix together and put in a greased casserole dish. Bake for 1 hour.
Place ground beef in an 11-inch stove top pan or electric skillet, pressing to cover bottom of pan. Spread vegetables over meat. Pour soup over mixture and place cheese slices on top. Add salt and pepper. Cover skillet. Start with medium-high heat. When mixture starts to steam, turn to low and cook 20 to 25 minutes. Serve immediately.
Mix together and turn into a greased bread pan. Set in pan of water and bake at 350° for 1 hour.
Wash the beans. Place them in a Dutch oven and cover with water. Soak overnight. Drain. Add the ham bone and seasonings to the beans. Add water to cover the beans. Cook, partially covered, over medium-low heat for 3 to 4 hours. Cook the rice, according to package directions, 30 minutes before serving. Add the sliced sausage to the beans 20 minutes before. Salt and pepper to taste. Serve over hot rice. Yields 4 to 6 servings.
Bring sugar and water to boil and boil until hard ball stage. Stir in grated coconut and pecans. Stir while cooking for few minutes. Cool. Add vanilla and beaten eggs (gradually). Stir constantly until thickened. Spread in buttered round cake pan. Bake at 350° until brown around edges and lightly brown on top. Let cool. Cut in pieces and store in tin or closed container. (If hard to get out of pan, put over low burner and move back and forth for a few seconds. Will come out easier, but let get cool after taking from pan.) Mellows as it ages.
Cook pasta according to package directions. Drain. Cool. In a large bowl, stir together yogurt, mustard and herb seasoning. Add pasta, celery and green onions. Mix well. Chill at least 2 hours. Just before serving, carefully stir in shrimp and tomatoes. Makes 12 servings. Calories 140, total fat 1 g.
Bring water to boil. Add both sugars and corn syrup. Stir until sugar is dissolved. Turn heat down and simmer for 10 minutes. Remove from heat and add maple and vanilla.
Beat ingredients at medium speed with electric mixer until blended. Serve with assorted fruit. Makes approximately 1 1/2 cups.
Mix first 5 ingredients together in 4 quart ice cream freezer. Fill rest of the way with the whole milk. Freeze and enjoy.
Wash and cook chicken well done. Remove from bone when cool. Use kitchen scissors and cut chicken into small pieces, add salt and pepper to taste. Add sweet pickles, celery, chopped eggs, vinegar and salad dressing. Mix well. Keep refrigerated. Serve on lettuce leaves or sandwiches.
Spread rolls in flat or pizza pan to form crust. Bake as directed on package. Cool. Mix and spread green onions, dill weed, cheese and mayonnaise. Top with vegetables. Spread shredded Cheddar cheese and diced tomatoes on top. Cool. Cut in squares and serve.
Cook beans by package directions. Drain. Combine beans, mushroom soup and almonds in a greased casserole. Sprinkle stuffing mix evenly on top. Pour butter or margarine evenly on top. Bake in preheated 350° oven for 20 minutes. Serves 6.
Blend all ingredients, except muffins. Spread on muffin halves. Cut muffins in fourths. Freeze until ready to use. (This works well!) Broil until edges brown and cheese bubbles. Makes 48.
Cream butter and sugar. Add eggs, one at a time. Sift flour, soda, salt, cinnamon and mace. Add gradually. Stir in apples and nuts. Bake in a tube pan for 1 1/2 hours at 325°.
Saute onion, pepper and mushrooms in 1/2 stick of butter. Put to side. Cut chicken in strips and cook in 1/2 stick of butter. Sprinkle with seasoned salt. Mix Ro-Tel and soup. Put 1/2 of mixture into chicken. Add onion and pepper.
Using a medium pot, pour Puritan oil into pot and warm it. Cut the onion and fry, adding the the green pepper, tomatoes and meat or fish. Add the dill and cinnamon powders and stir. Let all cook for about 10 minutes and add 1 package of frozen chopped spinach. Boil until thawed, mixing with other ingredients. Cook until tender, stirring constantly. Serve over rice, potatoes or even bread.
Brown rice and vermicelli (from soup) in margarine until golden brown. Add bouillon cube and seasoning from soup to water; bring to boil with browned rice. Simmer and let steam until dry, about 45 minutes. Use Uncle Ben's converted rice as it doesn't get sticky and gummy. Serves 10.
Brown beef until browned. Spoon off fat. Add tomato soup and water. Heat through, stirring occasionally. Remove from heat.
Heat oven to 400°. Spray a 15 x 10 x 1-inch baking pan with nonstick spray. Combine all dry ingredients in a bowl. Dip chicken in margarine and then in dry ingredients. Place in pan. Bake 20 to 25 minutes or until tender.
In a large bowl, combine potatoes, eggs, celery, green onions, radishes, salt and pepper; set aside.
Prepare cake mix as directed on package. Pour batter into 2 round cake pans, 8 or 9-inch. Do not use pans with removable bottoms. Bake as directed. Cool 10 minutes. Remove from pans. Cool completely. Then place each layer back in the (cleaned) cake pans, top side up. Prick each layer with fork at 1/2-inch intervals.
Mix all ingredients together. Let stand overnight. Keeps 5 to 6 days in refrigerator.
Mix ingredients. Let stand overnight in refrigerator. Roll out 1/2-inch thick and cut every 1/2-inch. Keep dough chilled. Gently pinch with fingers into pyramid shape. Bake in hot oven at 400° for about 10 minutes or until golden brown.
Mix together with beater the peanut butter, confectioners sugar and cream cheese. Fold in Cool Whip and vanilla. Pour into baked pie shell. Chill for several hours. Serve.
Cream the butter and sugar. Add eggs, vanilla and maple flavoring. Combine sifted flour, salt, soda, baking powder and pecans. Add to sugar mixture. Blend well. Roll into balls and wrap in wax paper. Allow to stand in icebox overnight. Slice very thin. Put onto greased cookie sheet. Put into hot oven at 425° for 5 to 8 minutes.
Debone and dice chicken and set aside. Mix together in large bowl vegetables, potatoes, onions, soup and broth, salt and pepper. Add chicken. Line casserole dish with 1 pie crust. Pour in chicken mixture. Cover mixture with the other pie crust. Cut 2 to 4 slits for vents to prevent mixture from boiling over. Bake at 400° until crust is golden brown.
In a large bowl, combine all ingredients and turn into unbaked pie shell. Bake at 375° for 50 to 55 minutes.
In bottom of 9 x 13-inch pan, melt margarine. Add graham cracker crumbs; pat until smooth. In layers add chopped nuts, chocolate chips and the coconut. Pour sweetened condensed milk on top. Bake at 350° about 20 to 25 minutes.
Prepare and cook Brussels sprouts. Cook and stir onion in margarine until tender. Pour over Brussels sprouts; sprinkle with cheese. Makes 6 servings. Contains 125 calories per serving.
Boil potatoes, but do not overcook. Cool, peel and grate. Melt over low heat the butter or margarine and Cheddar cheese. Stir into cheese, then combine with potatoes the sour cream, chopped onion, salt and pepper to taste. Spoon into buttered baking dish. Dot with butter. Bake, uncovered, at 350° for 30 minutes.
Combine flour, soda, sugar and salt in mixing bowl and blend well. Stir in nuts. In separate bowl mix eggs, oil, vanilla, pineapple (including juice), bananas and coconut. Add to dry ingredients and mix just until flour mixture is moistened. Grease and flour two 9 X 5 loaf pans. Divide batter into pans and bake 1 hour at 350 degrees. These freeze real well.
Heat oil in heavy skillet over medium heat. Saute rice, stirring with a metal spoon 5 minutes or until lightly browned. Stir eggs into rice. Cook stirring constantly over medium heat, until eggs are cooked, about 3 minutes. Stir in bacon, soy sauce and pepper; combine well. Garnish with scallions.
In a large soup pot, heat the oil over medium-high heat. Saut onion for 5 to 6 minutes or until golden. Add the remaining ingredients and bring to a boil. Reduce heat to medium-low and simmer for 8 to 10 minutes.
Blend flour with cream cheese and butter until a soft dough is formed. Chill and roll out to 1/4-inch thickness. Cut with 2-inch round cutter. Drop a small bit of ham which has been blended with Worcestershire sauce on circle. Fold over to form half circle and prick with fork. Place on ungreased baking sheet and bake about 10 minutes at 400°. Yields 100 puffs.
Cream butter; gradually add sugar and beat 10 to 15 minutes at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition.