HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice tomatoes (not too fine) and sprinkle with salt. Set aside while preparing other ingredients. Squeeze the tomatoes out of the salty juice and throw away the juice. Mix tomatoes with the diced onions and pepper. I usually use 2 peppers and taste. Then add peppers until hot enough. Pour vinegar over sugar and bring almost to a boil. Mix all other ingredients in electric roaster and set at 300° for about 10 minutes. Pour hot vinegar and sugar over tomato mixture. Reduce heat to 200° and simmer for 4 1/2 to 5 hours. Never let it boil and don't overcook. Taste until it seems done. Bottle and seal. Makes approximately 12 pints.
Mix pudding and milk. Fold in Cool Whip. Line 9 x 13-inch pan with whole graham crackers, then a layer of pudding and top with more whole graham crackers. Cover with chocolate frosting from can. Refrigerate. Make night before.
Mix sugar, Bisquick, milk and eggs. Beat hard for 30 seconds. Add 1 1/2 cups chopped walnuts. Pour into a buttered loaf pan. Bake at 350° for 45 to 50 minutes.
In a large bowl, stir together mashed potatoes, egg, onion and flour. After mixing is completed, heat oil in a large heavy skillet. When oil is hot, drop potato mixture into hot oil. Brown well, using medium heat. Turn and brown well.
Mix Rice Krispies with peanut butter and honey. Press into the bottom of a pie pan (sprayed with Pam). Place sliced banana over crust. Pour pudding over bananas. Top with Cool Whip. Entire recipe is about 20 points.
Cream oleo and sugar. Add eggs. Mash bananas, through a sieve. (Usually takes 3 bananas to make 1 cup.) Add bananas to sugar mixture. Sift flour and soda together, twice. Add to banana mixture, stirring lightly. Stir in nuts. Bake in greased loaf pan at 350° for 45 to 60 minutes.
Mix all ingredients except potatoes in small bowl. Place potatoes in lightly greased 13 x 9 baking pan or cookie sheet. Toss with mustard mixture. Bake at 425° for 35 to 40 minutes or until potatoes are fork tender stirring occasionally. Serves 4.
Bring to a boil the first three ingredients. Boil for 5 minutes. Add the remaining ingredients. Use electric coffeepot or percolator to keep hot while serving, or put in pot on stove.
Cook and stir onion, sugar and garlic in drippings until bubbly and caramel looking. Add beans and bacon; place into casserole in a low temperature oven, 325°, and bake 1 1/2 hours. (May need to add a tablespoon or two of water.)
Mix all ingredients together. Put in large Dutch oven. Bake at 250° for 5 hours.
Mix brown sugar, nuts and flour in a large bowl. Stir in melted butter; mix with hands until crumbly. Remove 1 cup of mixture to be used later. Place remainder of mixture in an 8-inch square pan and press firmly along bottom of pan. Bake at 350° for 12 to 15 minutes, or until lightly browned.
Rub potatoes with bacon fat and season with salt. Bake 1 hour and 10 minutes at 375°, turning occasionally. Cut off tops of potatoes while hot and scoop out all of potatoes from inside. Using a press-type sieve, sieve the cooked potato into bowl. (You need 2 cups potato puree.)
Soak bran in hot water. Cream sugar with butter. Add eggs; beat well. Alternately add dry ingredients and buttermilk. Add raisins as preferred. Spoon into muffin tin. Bake 20 minutes at 400°. Keeps well in refrigerator for approximately 6 weeks. Use as desired. Makes 5 to 6 dozen muffins.
Mix brown sugar and sugar together. Grease angel food cake pan. Place rolls in pan. Sprinkle with brown sugar and pudding mixture. Mix sugar and cinnamon and sprinkle over rolls, then add nuts. Pour melted margarine over all. Let rise overnight. Bake at 350° for 30 minutes.
Mix together and bake in a casserole dish 25 to 30 minutes at 375°.
Melt over low heat 2 tablespoons butter. Stir in 2 tablespoons flour. Blend well. Add gradually 1 cup milk. Cook until smooth. Add salt and pepper to taste. Add 1/2 to 1 cup cooked (or canned) shrimp and 1/2 cup cooked peas. Keep hot over boiling water on very low heat. Serve over rice.
Saut onion, green pepper and celery in a skillet sprayed with Pam cooking spray. Stir in sauce from package, chicken and chili powder. Heat to boiling. Simmer 5 minutes and remove from heat. Prepare crust mix according to directions. Spray Pam on a 13 x 9 x 2 inch baking dish and spread dough out. Evenly spread chicken mixture over the dough and sprinkle with the grated cheese from the package. Bake at 375 degrees for 20 to 25 minutes.
Rinse berries; cut orange and apples into wedges. Put all in food chopper (it will be juicy so place bowl under chopper to catch and use juices). Stir in sugar several times.
Cook together ground chuck, onion and garlic; drain fat. Add tomatoes, sauce, 2 tablespoons parsley, sugar, 1 teaspoon salt and basil. Heat to boiling. Simmer, uncovered, 1 hour.
Cream sweet potatoes, sugar, milk and vanilla. Add cinnamon, biscuit mix and form into ball. More biscuit mix may be needed if sticky. Roll out and cut. Bake at 350° for 12 to 15 minutes.
Heat oil in a large heavy pan. Add onion, 2 cloves garlic, carrots and celery. Saute vegetables until onion is transparent. Add potatoes, tomatoes, zucchini, green beans, black pepper and water. Simmer for 30 minutes. Add white beans and pasta. Add more water if soup is too thick. In blender, blend basil, 1 clove of garlic and 1 cup of soup from the pot. Return this mixture to the soup; mix in and serve. Garnish with Parmesan cheese. Yield: About 2 1/2 quarts. Approximate calories/serving: 1 cup = 135.
Stir together oats, flour, sugar, butterscotch chips, salt and soda. Add remaining ingredients; mix well. Pat into a greased and lightly floured 9 x 9 x 2-inch baking pan.
Mix together sugar, flour, salt, soda and cinnamon. Add oil, vanilla and eggs; mix well. Then add apple and nuts. Batter will be very stiff. Pat into a greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.
Mix granulated sugar, nuts, butter or margarine and cinnamon until crumbly. Set aside. Cream together brown sugar, shortening and egg. Thoroughly stir together flour, soda and salt. Add to creamed mixture alternately with sour cream. Stir in rhubarb. Turn into greased and floured 13 x 9-inch pan. Sprinkle with reserved topping. Bake in 350° oven for 45 to 50 minutes. Cut into squares. Serve warm or cool.
Shake all ingredients in tightly covered container and refrigerate at least 2 hours. Shake before serving. Makes 1 1/2 cups.
Clean chittlings, removing all fat and dirt. In large pot, put clean chittlings. Boil for 30 minutes. Leave enough liquid so	that chittlings are just covered. Add seasonings and cook for about 4 hours on low fire. Serve with cornbread, pickled peppers, greens of your choice and candied yams.
Cook sugar and light syrup in 3 quart saucepan over moderate heat until mixture begins to boil. Remove from heat. Stir in peanut butter. Mix in Rice Krispies. Press into 9 x 13-inch pan; let harden. Melt over hot (not boiling) water the chocolate and butterscotch morsels; stir until blended. Spread over Krispies mixture. Chill about 5 minutes until top is firm. Cut into bars. (Can use 1 large package chocolate morsels and 1/2 package butterscotch morsels.)
Mix ingredients together and spoon out 1 tablespoon at a time. Roll in hand to form a meatball. Put on a cookie sheet and bake at 350° for 20 minutes.
Cut each biscuit in four pieces. Shake in a bag with sugar and cinnamon. Layer biscuits in greased tube pan and sprinkle with chopped nuts between layers, if desired. Melt brown sugar with margarine and boil 1 minute. Pour over biscuits and bake 35 minutes in 350° oven. Let stand 10 minutes before removing from pan.
Combine water and lemon juice. Add apple juice to sweeten. You may add more apple juice if your taste runs sweeter. Refrigerate. Serve with a sprig of mint in each glass. Yields 8 servings.
Coat chicken with flour and brown in oil. Place the browned chicken in a 13 x 9 x 2-inch baking dish. Mix catsup and cola and pour over chicken. Cover and bake at 350° for 1 hour or until chicken is tender.
* When handling Jalapeno peppers, wear something like medical gloves or even sandwich bags on your hands to protect from burning.
Mix sugar, meal and flour. Beat eggs; add milk, lemon juice, lemon rind and melted butter. Add dry ingredients and blend well. Pour into an unbaked pie shell and bake at 350° for 45 minutes.
Cover rice with water and boil until water is gone. Add milk, sugar, salt and butter and simmer until rice is cooked. Beat eggs along with 1 tablespoon milk and cornstarch, then stir a little of the hot mixture into them. Add slowly to keep eggs from curdling. Pour egg mixture into milk and rice. Stir until well blended. Add vanilla. Pour into serving dishes and sprinkle with cinnamon. Can be served hot.
Spread chicken in bottom of baking dish. Put vegetables over chicken. Melt butter and mix all other ingredients in separate dish. Pour over chicken and vegetables. Bake 1 1/2 hours at 350° to 375°. Check at 1 hour to see if browned.
Preheat oven to 450°. Mix biscuit mix, milk and cheese until soft dough forms. Beat vigorously for 30 seconds (by hand with spoon). Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes. Remove from oven and while still warm, brush biscuits with a mixture of the garlic powder and melted oleo. Makes 10 to 12 biscuits.
Preheat oven to 325°. Cream eggs and sugar. Mix in rest of ingredients. Pour into well-greased 9 x 13-inch pan. Sprinkle 2 tablespoons powdered sugar over top, if desired and bake for 30 minutes.
Bake squash in hot oven (400°) about 35 minutes or until tender. Cut into half lengthwise and scoop out center, leaving shells about 1/4-inch thick. Mash pulp and combine with remaining ingredients. Pile mixture into squash shells and place in moderate (350°) oven to brown. Allow 1 squash for 2 servings.
Sift flour, soda and salt. Cream shortening, peanut butter and sugars. Add egg, milk and vanilla. Add dry ingredients. Mix and shape into balls. Roll in sugar; place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove and place Hershey's Kiss on cookie. Return to oven; bake 2 to 5 minutes more. Makes about 5 dozen.
In a casserole, put a layer of kraut, layer of uncooked noodles and layer of smoked sausage, ending with layer of kraut. Cover with water and bake at 325° for 2 to 2 1/2 hours.
Brown chops in skillet, transfer to baking pan. Season. Core and slice unpeeled apples to 1/2-inch rings. Add butter to skillet in which chops were browned and saute apple rings until tender. Place one ring on each chop. Cover and bake at 300° for 30 minutes. Drizzle honey over apples and chops. Baste with drippings. Cover and bake another 15 minutes or until done. Place cherry in center of apple rings before serving. Serves 6.
Drain and mix vegetables together. Mix sugar and vinegar. Heat slightly to dissolve sugar. Add remaining oil and spices. Mix dressing with vegetables and refrigerate for at least 2-3 hours before serving.
In a Dutch oven or a large saucepan, heat oil and brown the beef. Add Lipton soup mix and paprika, blended with tomatoes. Simmer, covered, stirring occasionally for 1 1/2 hours or until beef is tender.
Heat oven to 350°. Combine cornmeal, Crisco, molasses and salt. Pour 2 cups boiling water over mixture; let cool. Put 2 packages yeast in 1/2 cup warm water to dissolve. Pour over mixture and add flour until dough forms a ball. Knead for 8 minutes. Place in greased bowl, double in size, punch down and rise 1 more hour. Bake for 30 minutes.
Steep together for 15 minutes first two ingredients. Stir 7 cups of water and sugar together until sugar is dissolved. Add tea, juices and brandy; mix well.
In saucepan, cook onions in butter until tender, but not brown. Add turkey, broth, celery and water chestnuts. Heat to boiling. Combine water, soy sauce and cornstarch. Stir into turkey mixture. Cook and stir until thick and bubbly. Add bean sprouts and heat through. Serve on hot rice. Sprinkle with roasted almonds. If desired, pass additional soy sauce. Makes 4 to 6 servings.
Mix first four ingredients and 1 teaspoon salt. Shape into balls and brown on all sides in hot margarine. Put in 3 quart casserole. Mix remaining ingredients, including salt. Arrange on top of meatballs. Cover and bake in preheated 350° oven. Bake 50 minutes or until potatoes are tender. Yields 4 to 6 servings.
In small saucepan, over low heat, dissolve 2 teaspoons bouillon in water. In large bowl, combine beef, crumbs, onion, bouillon liquid and egg; mix well. Shape into 18 meatballs. In large skillet, brown meatballs; pour off fat.
In skillet, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned. Remove.
Mix and add corn and deboned chicken. Bake at 300° for 35 to 45 minutes.
Heat oven to 350°. Grease square 8 x 8 x 2-inch pan. Slit chiles lengthwise. Rinse and remove seeds, drain. Insert strips of cheese in chiles and place in bottom of pan. Heat water, milk and garlic salt to boiling in 2-quart pan and remove from heat. Stir in potatoes just until moistened. Let stand until liquid is absorbed 30 seconds. Whip with a fork until smooth, cool slightly. Beat potatoes, eggs and baking powder until blended and light. Pour over chiles. Top with Cheddar cheese. Bake until knife comes out clean. Last 15 minutes, pour salsa on top and continue to bake. Bake 40 to 45 minutes.
Preheat oven to 400°. In medium bowl combine corn meal, baking powder and salt. Add the margarine, yogurt, eggs and cheese. Stir until blended. Heat oil in a large cast-iron skillet over medium heat. Pour the hot oil into corn meal mixture. Stir until combined. Pour mixture into skillet. Bake 20 minutes until lightly browned. Makes 4 servings. (Each serving is 204 calories.)
Stir all the ingredients into a two-quart greased casserole. Bake at 375° for 1/2 hour covered, plus 1/2 hour uncovered. Serves 6.
Sift all dry ingreidents together. Add eggs one at a time. Mix in melted butter and oil. Mix and add vanilla. Chill well. Roll size of walnuts and mash down with a glass dipped in sugar. May decorate with colored sugar. Bake at 350° until brown.
Boil together syrup and sugar, then add eggs, salt, vanilla, butter and pecans. Pour into pie shell. Bake at 400° for 30 minutes, then 300° for 15 minutes.
Cut flour into Crisco. Blend well. Add buttermilk; mix well. Roll dough on floured surface or board; roll about 1-inch thick. Cut with biscuit cutter. Place biscuits on greased cookie sheet and bake at 450° for 15 to 20 minutes.
Put beef, egg, bread crumbs, onion, parsley, salt, pepper and butter in a medium bowl. Mix well. Shape into 6 patties. Dip in corn flake crumbs. Heat oil in frypan and brown on both sides. Turn down heat. Cover pan and simmer for 15 minutes longer.
Put all together in pan. Bring to boil and boil 5 minutes. Stir frequently. Let cool and add 2 tablespoons baking soda in 2 tablespoons water and 2 cups flour. Mix. Bake 1 hour at 325°.
Provolone cheese can be pan-fired or browned in a microwave for 1 1/2 to 2 minutes, drained and cut into strips or crumbled for this modification of a standard. While not fat-free, it is lower in fat than bacon and is a good substitute for vegetarian diets.
Saute the first 3 ingredients. Add the basil, oregano and parsley to the sauteed mixture. Next, add the cheese and the beaten eggs to the mixture. Line a 9 x 10-inch pan with the crescent roll. Bring the crescent roll around the sides of the pan. Pour the mixture into the pan and bake at 350° for 20 minutes.
Mix all together. Cover and store in refrigerator for 24 hours. Make into four loaves. Wrap in aluminum foil, leaving ends open. Poke holes in bottom of foil. Place loaves on cookie sheet. Bake 1 hour and 45 minutes at 350°. Slice thin. Serve with crackers. Keep in refrigerator. Keeps 4 to 6 weeks.
Dumplings: Follow directions on side of Bisquick box with the exception of adding approximately 1 teaspoon parsley flakes to the Bisquick prior to adding the milk.
Cream first 3 ingredients (shortening and 2 sugars). Add eggs and vanilla and cream together. Sift dry ingredients and add to first mixture. Stir in oats and raisins. Bake on greased cookie sheet at 350° for 12 to 14 minutes.
Cook sausage and onion in 3-quart saucepan until sausage is light brown; drain. Stir in tomatoes with liquid, beans, broth, water, zucchini and basil. Break up tomato with fork. Heat to boiling; reduce heat. Cover and simmer until zucchini is tender, about 5 minutes. Sprinkle with cheese when served.
Put in a bowl brown sugar and cold water. Stir until the sugar dissolves. Add molasses and milk. Stir together flour, salt, baking powder and baking soda. Add to the dry ingredients whole wheat flour. Combine the mixtures. Stir in walnut meats in large pieces. Spoon into two buttered pans, 9 x 5-inches. Bake 2 hours at 275°.
Preheat oven to 300°. Combine crumbs and butter; pat firmly on bottom of 9 inch pan. In large bowl, beat cream cheese until fluffy. Add condensed milk, beat until smooth. Add eggs and vanilla, mix well. Fold in chocolate chips; pour into pan. Bake for about 1 hour. Cool to room temperature. Chill.
Mix ingredients and spread on muffins. Place under broiler for 5 minutes or until brown and bubbly. Cut into quarters to serve. These can also be frozen, then put under broiler without defrosting.
Boil together the fruits, water, and oleo. Mix together eggs, soda, salt, flour, vanilla, and nuts. Add batter to fruit mixture. Bake in 7x11 pan at 350 degrees for 15 minutes, if you want spicy bars add 1/2 tsp cinnamon and 1/4 tsp nutmeg.
Scald milk. Put in mixing bowl the sugar, shortening and salt. Add scalded milk; cool to lukewarm. Dissolve yeast in lukewarm water. Stir until softened. Add to lukewarm mixture. Add six cups sifted flour. Mix until smooth. Sprinkle caraway seed on dough and add rye flour. Knead until elastic on rye floured board. Place in greased bowl. Brush top of dough with salad oil. Put in warm place to rise double. Knead again on rye board. Shape into 2 large or 4 small loaves and place in well-greased loaf pans. Cover and let rise until double and bake at 350° for 30 minutes for small or 45 minutes for large. Turn out and brush with butter and let cool on wire rack.
Sift together first 5 ingredients listed. Cream together the butter or oleo and sugar. Add eggs and wheat germ. Beat thoroughly. Add dry ingredients alternately with the jar of baby food. Pour into greased and floured 8 x 8 x 2-inch pan. Bake in preheated oven at 400°.
Mix all ingredients. Shape into ball. Refrigerate for several hours. Roll ball in 1/2 cup pecans and parsley (using the other 1/2 cup pecans in the ball).
This is another entree that is time consuming. The first time I tried it, it took 3 hours to make 16, but don't be discouraged; with practice, it takes less time. You'll receive rave reviews! These may also be frozen before baking. You could also use butter flavored cooking spray instead of the butter on the phyllo leaves.
Mix together everything (except parsley). Chill. At serving time, garnish with parsley. Serve with crackers, etc. Yields 2 3/4 cups.
Drain seafood and mix with cocktail sauce and horseradish. Pour over cream cheese and serve with crackers.
Mix all ingredients. Roll into ball. In a 2-quart casserole dish, add 2 cups water, brown gravy mix and 2 beef bouillon cubes. Add meat loaf. Bake 1 1/2 hours in oven. Serves 8.
Grease and flour Bundt pan. In a large bowl with mixer at low speed blend all ingredients for 30 seconds. Beat at medium speed for 2 minutes or 300 strokes by hand. Pour into prepared pan. Bake at 350° for 30 to 35 minutes or until cake springs back when touched lightly in center. Cool for 10 minutes. Frost as desired. Enjoy. Makes 8 to 10 servings.
Brown hamburger and bacon. Add remaining ingredients and bake in large bean pot or casserole 40 minutes at 350°. Serves 24.
Beat all ingredients until smooth. Pour batter 1/3 cup at a time into heated pan. After bubbles form, turn. Serve with maple syrup or berries.
Parboil beans until tender. Brown ground beef and pour off grease. Stir flour into beef. Pour tomatoes into beef and break up tomatoes into bite size chunks. Place all ingredients in large crock-pot, including most of liquid from beans. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours.
Place sugar, margarine, raisins, water and spices in a saucepan. Bring to boil; boil for 1 minute. Cool. Blend in flour, baking soda, baking powder and salt. Put in paper lined muffin cups and bake at 375° for 15 to 20 minutes. Makes 15.
Crumble beef into 9-inch pie plate. Microwave at High 2 1/2 to 4 minutes or until meat loses its pink color. Break up and drain. In medium bowl combine remaining ingredients except cheese. Pour into pie plate. Reduce power to 50% (Medium). Microwave 4 minutes. Push cooked portions to center of plate. Microwave 4 1/2 to 8 minutes or until almost set, lifting edges of set egg after half the cooking time. Sprinkle with cheese. Microwave 1 to 2 1/2 minutes or until cheese melts. Let stand several minutes before serving.
Sift flour, baking powder and salt 3 times. Cream the shortening and sugar until very light. Add flour mixture alternating with milk and beat until smooth and light. Add vanilla and egg whites beaten very stiff; fold in well. Bake at 375° for 25 minutes. Makes 3 layers.
Cover dried apples with water (about 2 cups) and soak overnight.	Chop fine. Add molasses and simmer 2 hours. Cool. Mix	sugar and oleo; add eggs and blend well. Mix dry ingredients to sugar, oleo and egg mix along with cooled dried apple-molasses mixture. Add sour milk. Bake in greased loaf pans. This is a large amount so it makes 2 to 3 large loaves or 6 to 7 tiny foil tins. Bake at 300° about 1 hour and 10 minutes, for tiny loaves or 1 1/2 hours for large loaves. Chopped raisins can be added to the apple-molasses mix. Add before simmering.
Combine vinegar, sugar and salt in saucepan. Drop in spices and simmer 5 minutes. Place eggs in jar or bowl. Cover with vinegar solution and add cloves. Let cool, then cover and place in refrigerator for 2 days to marinate.
Combine graham cracker crumbs, 2 tablespoons sugar and melted margarine. Press into bottom of a 13 x 9 x 2-inch pan; set aside. Dissolve jello in water. Stir in pineapple and oranges. Chill until slightly thickened. Mix 1 cup coconut. Whip cream with remaining 1 tablespoon sugar. Fold into jello mixture. Pour into prepared pan. Chill until firm. Toast remaining coconut and use as a garnish before serving. Serves 16.
Mix sugar and Karo in a 1/2-quart microwavable dish. Put in microwave for 4 minutes on High. Stir peanuts into sugar mixture and microwave for 4 minutes on High. Add butter and vanilla. Microwave on High for 2 minutes; stir in soda and pour into pan. Cool for approximately 1 hour.
Preheat oven to 350°. In a large mixing bowl, beat eggs, oil and sugar together. Blend remaining ingredients well and pour into a greased and floured tube pan. Bake for 1 hour and 20 minutes, or until toothpick comes out clean. Cool on wire rack and serve with Cool Whip.
Peel bananas and cut crosswise into halves. Insert a wooden stick at each end. Place in a 13 x 9 x 2-inch pan. Put in freezer 2 to 3 hours.
Cream together butter and brown sugar; gradually add salt, egg yolk and flour, beating smooth after each addition. Spread batter on cookie sheet. Bake 20 to 25 minutes in 325° oven. Remove from oven and break Hershey bars into pieces. Place on top until melted. Spread and add pecans. Cool.
Beat sugar, eggs, milk, flour, vanilla and margarine until well mixed. Stir in coconut and pecans and pour into pie shells. Bake at 350° for one hour.
Heat vinegar to 150° in saucepan. Using citrus zester or paring knife, cut strips of rind from lemon, reserving lemon for other uses. Combine lemon rind, mint leaves and honey; add hot vinegar. Stir with a wooden spoon, gently bruising leaves; pour into two 1 quart jars. Cover and store at room temperature 2 weeks. Pour mixture through a wire-mesh strainer into decorative bottles or jars, discarding mint. Place a mint sprig in each bottle, if desired. Store in a cool, dark place up to 6 months. Yields 6 cups.