HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut thin slice from stem end of each pepper. Remove seeds and membranes. Rinse. Cook peppers in enough boiling water to cover 5 minutes. Drain. Season inside peppers with 1 teaspoon salt and pepper. Set aside.
In large bowl, combine pineapple and dry pudding mix. Stir in whipped topping, marshmallows and nuts. Mix well. Spread into flat dish. Refrigerate until ready to serve. Serves 6.
Mix sour cream and cream cheese until desired consistency. Blend in Italian seasoning and chill. Serves approximately 20 people.
Brown meat in 2 tablespoons oil for 10 to 20 minutes. In a large pot, mix all other ingredients together. Pour brown meat in with all other ingredients. Cook until the potatoes are done.
Grill salmon 4 to 6 inches from hot coals, after brushing with 2 tablespoons olive oil. Turn one time and cook 6 to 8 minutes on each side, or until fish flakes. Serve with salsa sauce. (If steaks are large, cut in half.) For sauce: Mix the vegetables and seasonings with 1/4 cup of olive oil. Place 1/3 of the mixture in blender or food processor and blend 1 minute. Stir the blended mixture into the remaining chopped vegetables. Serves 4.
Cream butter or margarine. Beat in 1 cup of sugar, egg and vanilla. Sift flour, baking powder and salt together. Add to butter mixture. Mix well. Cover and refrigerate 3 to 4 hours or until dough is firm.
Prepare chocolate cake batter as directed. Spoon into 18 greased or paper-lined muffin cups. Bake 20 minutes. Cool completely on wire racks.
Mix cinnamon, 1/2 cup sugar and butter. Add crumbs; save 1/2 cup to sprinkle over top. Press remainder into a 9-inch spring-form pan, lining the bottom and side. Beat eggs with remaining 1 cup sugar. Add salt, lemon juice, cheese and flour. Beat thoroughly. Pour into pan. Add nuts and crumbs. Bake at 350° for 1 hour.
Drain water from beans that soaked overnight. In a large saucepan, combine water, salt pork, salt and pepper. Bring to a boil. Add beans, tomatoes, onions, bell peppers, garlic and celery. Cook on medium heat, adding water as needed, until beans are tender or until placing a cooked bean in a spoon and checking tenderness by smashing in the spoon. Beans are done when they smash with little pressure. Measure a cup of the liquid from the pot. Add flour to the liquid and mix well. Return this mixture to the pot and cook an additional 10 to 20 minutes. This method will bring all the flavors together. If desired, brown ground meat in skillet and add to beans. Wow How Good.
Melt butter in 8-inch square pan. Mix sugar, flour and milk by hand. Pour batter over melted butter. Pour fruit into middle of batter in pan. Bake at 350° until brown on top. Serve warm with ice cream. Double this amount to make 9 x 13-inch pan.
Saute onion, mushrooms and celery in 1/2 stick butter until onion and celery are done. Put all ingredients in covered casserole and bake for about 1 hour at 400°.
Blend mayonnaise and cream cheese; add egg white. Add remaining ingredients and blend until well mixed. Put in serving dish and sprinkle egg yolk on top.
Brown the hamburger in a skillet. Remove from heat and stir in the deviled ham, cheese and soup. Break up the frozen corn so that the kernels are separated, and add to meat mixture. Stir in onion and olives. Place all in a deep casserole and top with the biscuits.
Dissolve jello in hot water. Add ginger ale and chill. When slightly thickened, add fruits and nuts. Chill until firm.
Prepare cake mix as directed on package, baking in 2 well-greased and floured 9-inch layer pans at 350° for 25 to 30 minutes. Cool in pans 15 minutes. Poke with fork at 1/2-inch intervals. Do not remove from pans.
Pulp is the by-product of jelly. Combine pulp, 1/2 cup sugar and spices in saucepan until sugar is dissolved. Put 3 cloves in each pint jar. Add apple butter; process for 20 minutes. Good on ice cream, too! Makes 1 pint.
Stir first three ingredients plus 1/2 cup whipping cream constantly in large pan until it boils. Add the other 1/2 cup whipping cream and keep stirring on medium heat. Boil until a few drops in cup of cold water form firm ball. Remove from burner. Add vanilla and pour into buttered Pyrex pie plate. When almost cool, cut into pieces.
You will need 1 large pan or pot (about 5 or 6-quart size).
Pound chicken pieces to about 1/4-inch thickness. Put chiles and Jack cheese strip in center of each chicken piece. Roll up and tuck ends under. Combine bread crumbs, Parmesan cheese, chili powder, salt, cumin and pepper. Dip each stuffed chicken in shallow bowl of 6 teaspoons melted butter and roll in crumb mixture. Place chicken, seam side down in 9 x 13-inch baking dish and drizzle with a little melted butter. Cover and chill 4 hours or overnight. Bake uncovered at 400°, 20 minutes, or until done. Serve with tomato sauce, if desired. Makes 8 servings.
Combine and mix butter, sugar, brown sugar and eggs. Add remaining ingredients; mix well. Divide into 4 equal parts. Raisins, M&M's, chocolate chips and peanut butter chips can be added to each part. Mix each part and bake at 350° for 8 to 10 minutes.
Combine butter, lemon juice and spices in a small bowl; set aside. Separate dough into 2 rectangles; press with fingers to seal seams. Form 6 x 4-inch rectangles.
Put white wine in saucepan. Squeeze lemon and reduce volume to half its original size. Swirl in 1/2 pound softened butter to make an emulsion. If it separates, remove from heat and stir to re-emulsify, or add cold chicken stock. If too loose, roll small pieces of butter in flour and stir until sauce is desired thickness. Use as a sauce on chicken or fish. Top with parsley and sliced blanched mushrooms.
Boil broccoli; cook rice and put in casserole. Saute onions in oleo and pour on rice; put Cheez Whiz on top. Pour cream of mushroom soup on top and bake in medium oven, 350°.
Heat oven to 350°. Grease 15 1/2 x 10 1/2 x 1-inch pan. Mix flour, sugar, margarine and salt together. Mixture will be dry and crumbly. Press firmly into pan. Bake for 20 minutes.
Combine and beat until smooth. Bake 1/4 cup batter for each pancake in a nonstick skillet. Serves 3.
Place beans in pie pan or casserole dish; add a layer of lettuce, tomatoes, onion, olives, taco sauce, sour cream and top with cheese. Serve with nachos or large tortilla chips.
Sprinkle fish with salt, then dip the steaks in 1/2 cup of flour; shake to remove the excess. In a heavy skillet, heat the olive oil. Add the fish and cook for about 4 minutes on each side. Transfer oil to a heavy skillet. Cover fish steaks in the pan to keep them warm while you prepare the sauce. Heat the oil again and add the onion. Cook for 5 minutes, stirring constantly, until soft and transparent, but not brown. Stir 2 tablespoons of flour; mix thoroughly and pour in the water and wine. Cook over high heat, stirring constantly, until sauce comes to a boil and thickens lightly. Reduce heat to low and simmer for 3 minutes.
Mix sugar, cocoa, salt and milk in that order. Cook until almost hard ball stage. Remove from heat and add butter and vanilla. Beat until consistency of icing.
Mix together soup, tuna, pepper and onion. Butter hamburger buns. Place mixture on buns. Bake at 400° for 5 minutes.
Let potatoes thaw and break apart. Mix potatoes with undiluted soup, cheese, sour cream and melted margarine. Bake in a 9 x 13-inch baking dish for 1 hour at 375°.
Mix ingredients. Top with grated Cheddar cheese; sprinkle cheese with paprika (for color). Bake at 375° until golden brown, about 30 minutes.
Combine 2 tablespoons oil and flour with whisk in small skillet; cook over medium heat, stirring constantly until light brown. Set aside.
At low speed, mix. Cover and chill for 3 hours (a must). Cook at 350° for 6 to 8 minutes. Makes 60 cookies.
Saute zucchini in margarine with onion until tender. Mix egg, 1/2 of cheese and spices in bowl. Add zucchini and onion to egg mixture. Spread crescent rolls (raw) in pie pan to make crust. Pour egg and vegetable mixture over crust. Top with remaining cheese. Bake at 350° until golden brown, approximately 20 minutes.
Measure all but last 2 ingredients into large bowl. Mix on low speed of mixer, scraping sides of bowl. Fold in apples and chopped nuts. Spread batter in greased, floured 13 x 9-inch pan. Bake 60 to 65 minutes or until toothpick in center comes out clean in a 350° oven. Cool 10 minutes.
Saute rice and vermicelli until golden brown. Add chicken broth and bring to full boil. Reduce to simmer and add other ingredients and spices. Stir well and cover on low for 20 to 25 minutes.
Slice apples into a greased 9 x 9-inch pan. Mix flour, sugar and baking powder. Stir egg into dry mixture, until it forms beads. Pour over apples. Melt margarine with cinnamon and pour over top. Bake at 350° about 1/2 hour or until brown on top. My grandkid's favorite.
Mix potatoes, eggs, relish, onion and celery seed in large bowl. Boil vinegar, sugar, water, margarine and mustard in a small pan. Add flour and milk mixture. Stir continuously until mixture boils again. Remove from heat and pour over potato mixture; stir well.
Mix well the first 5 ingredients, then add the remaining ingredients. Drop small spoonfuls of dough on greased cookie sheet. Bake at 350° for 12 minutes.
Slice cucumber in half lengthwise. Scoop out seed and pulp. Cut into thin slice. In a salad bowl, combine lettuce and cucumber and set aside. In a small bowl, mix other ingredients. Pour over vegetable. Toss lightly.
Slice, strip, chunk, halve or crinkle cut; whichever you want. Pack quart jars fairly tight. To each jar, add 1 teaspoon salt and 1 teaspoon alum. Fill jar with cider vinegar to cover. Apply tops. No need to sterilize. Just be new and clean. That's the easy part! Now, put away for 5 to 6 months, even a year. The curing process doesn't take that long actually. They are ready when rusty green. To make off: Turn jars upside down in sink (top removed) to drain. Drain 5 to 6 hours or longer. Invert jars; fill with sugar (right out of the bag) as much as jar will hold. Apply tops and shake, shake, shake until sugar dissolves. You will need to do this approximately 3 times until enough syrup to completely cover cucumbers. When this is accomplished, add per quart, 1 teaspoon celery seed and 1 teaspoon whole allspice. Apply tops and shake, shake. That's it. Let sit a few days. Simply delicious.
Shape like large donut on microwave or glass dish. Spread barbecue sauce on top. Cover with wax paper. Bake in microwave on Medium-high for 15 minutes or in regular oven for approximately 1 hour, covered with foil.
In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar; mix well. Press into greased 13 x 9 x 2 inch dish. Prepare pudding with milk according to package directions; spoon over crust. Spread with whipped topping; sprinkle with peanuts. Cover and refrigerate for at least 1 hour or until set. Refrigerate leftovers.
Cut up elephant in bite size pieces. This should take about 4 months. The medium sized elephant should feed approximately 3,800 people. Cover with water; cook at 465° for 4 weeks. Add salt and pepper. If more guests are expected, you may add the rabbits, but only if necessary, as most people do not like to find hare in their elephant stew.
Combine all ingredients, blending well. Store in airtight container in refrigerator. Excellent served on hot homemade bread or rolls.
Mix everything together, except for cheese. Put 1/3 of meat mixture in bottom of pan (pan that you normally use for a meat loaf). Spread half of the cheese over it. Add 1/3 more of meat mixture, rest of cheese and remaining 1/3 of meat mixture. Bake at 350° for 1 hour (cover, if you wish). For an interesting top, spread some catsup, more grated cheese, and some small pieces of bacon over the top during the last 20 minutes of cooking, uncovered.
Mix dry ingredients together. Add water to make a workable, sticky dough. Pull off just enough to make about 1/2 handful. Stretch and pull, then drop into hot grease and fry until golden brown (about 3 minutes). Repeat until dough is used up. Drain well.
Combine in bowl, margarine, vanilla, salt, sugar and flour. Mix well. Add pecans and mix again. Form into small finger shapes or crescent shapes.
Place all ingredients in a large pitcher with a tight-fitting lid. Cover. Shake vigorously 1 minute or until well blended. Pour into 4 glasses and serve immediately.
In large mixing bowl, combine oil, margarine, water, egg and vanilla. Beat at medium speed of mixer until well blended. Add sugar, oats, flour, coconut, baking soda, cinnamon and salt. Beat at low speed until soft dough forms; stir in raisins and nuts. Drop by heaping teaspoonfuls, 2-inches apart, on lightly greased cookie sheets. Bake 8 to 10 minutes at 350°.
Dissolve yeast in warm water. Sift dry ingredients. Cut in shortening. Add yeast mixture and buttermilk. Knead a few times in a little flour. Put in refrigerator. Take out about 20 minutes before baking for best results. Bake at 450° for approximately 10 minutes or until golden brown.
Cook potatoes in jackets until fork tender; peel and cut into small pieces. Add salt, pepper, celery, onion, sweet pickles, pickle juice, Italian dressing and eggs while warm. Toss lightly and chill. Combine mustard with mayonnaise and mix carefully with potato mixture. Chill. Makes 8 servings, containing about 100 calories each.
Preheat oven to 400°.	Combine first five ingredients; set aside. Mix bran with milk until moistened; let stand five minutes. Add egg and oil, beat	until blended; add flour mixture, stirring,	do not overmix. Fill greased 2 1/2-inch muffin pan cups 2/3 full. Bake about 20 minutes. Makes 12 to 14 muffins.
Fold together cool whip, condensed milk and lemon juice. Add blueberries. Mix well with spatula. Pour into pie shells. Chill in refrigerator overnight.
Brown sausage and drain. Add mushrooms and cook. Add Ragu. Cook and drain macaroni. Layer in order, macaroni first; add meat mixture and top with cheese. Cover with pepperoni and cover with foil and bake at 350° for 30 minutes.
Boil water and add oatmeal. Cream together the rest of the ingredients. Add cooked oatmeal to this mixture. Bake at 350° in a greased and floured pan.
Mix sugar and butter together until light and fluffy. Add eggs and vanilla. Mix until smooth. Sift dry ingredients together. Stir in nuts. Bake in greased 8 x 8-inch pan at 350° for 30 to 35 minutes. Cool in pan. Cut into squares or bars. Sprinkle with powdered sugar if desired. Makes 16 squares.
Stir flour, eggs and oil together. Then add a little ice water at a time, until mixture forms a ball. Sprinkle ball with flour for easy handling and divide into 3 balls. Roll each ball out on well-floured board, real thin. Cut into 2-inch squares and drop in simmering broth where chicken was cooked. Should have at least 2 quarts of broth. Repeat with each ball, rolling thin, cutting into squares and dropping in broth. Stir well and simmer about 10 minutes. Add cut-up chicken. If broth seems too thin, thicken with a little flour dissolved in water.
Combine the first 4 ingredients. Add the bananas at the last minute. Mix all together.
Combine Cool Whip and condensed milk in bowl, beating well. Fold in remaining ingredients. Chill in refrigerator until serving time.
Heat oil and butter in double boiler. In another pan, cook garlic in a little oil until soft. Add anchovy fillets and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter.
Heat oven to 400°. Grease 10-inch quiche plate or 10-inch pie pan. Cook and stir beef and onion over medium heat until beef is brown; drain. Stir in seasoning mix. Spread in baking dish. Sprinkle with chilies. Beat eggs, milk and Bisquick until smooth. Pour over meat. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted comes out clean, 8 to 10 minutes more. Serves 4 to 6.
Combine all ingredients into a large pot. Simmer until done. Garnish with tortilla chips, sour cream, shredded cheese and/or chopped olives.
Separate eggs. Beat egg yolks. In saucepan, melt butter over low heat; stir in flour. Add milk. Cook over moderate heat. Stir constantly until thickened and bubbly. Remove from heat. Stirring vigorously, gradually add beaten egg yolks. Mix in salt, pepper and broccoli. Beat egg whites until peaked. Fold in broccoli mixture. Turn into ungreased 2-quart souffle dish. Bake at 325° for 45 minutes.
Combine milk, shortening, sugar and salt. Cool to lukewarm by adding water. Add yeast, mix well. Blend in eggs. Add flour and mix until dough is well blended. Place in greased bowl and cover. Store in refrigerator for at least 2 hours. Shape dough on well floured board. Let rise in warm place (80 to 85°) until light, about 1 1/2 hours. Bake in hot oven (400°) about 15 to 20 minutes.
Combine dried jello in Cool Whip. Add pineapple, oranges and cottage cheese. Chill.
Mix above ingredients thoroughly and whip until fluffy. Let stand several hours or overnight. Form balls. Fry in deep layer of real lard.
Beat the first 5 ingredients until very smooth. Add the remaining ingredients; mix thoroughly. Roll in balls onto ungreased cookie sheet. Flatten slightly with glass. Bake at 350° for 8 to 10 minutes.
In a saucepan, combine brown sugar, cornstarch and salt. Add pineapple and bring to a boil, stirring constantly until thick, about 2 minutes. Add beets, butter and lemon juice. Cook over medium heat for 5 minutes, stirring constantly. Yield: 4 servings.
Saute beef and onions until brown. Combine the rest of the ingredients with beef. Put in a 2-quart casserole dish. Bake at 400 degrees for 30 minutes. Serves 8 to 10 people.
Combine all ingredients and fill freezer with milk if the ingredients do not come up to the line in your freezer. Real good!
Boil chicken until tender; debone. Arrange meat in bottom of greased 9 x 13 x 2-inch greased baking pan. Save 2 cups broth. Mix broth with soup; bring to boil. Pour over chicken. Mix remaining ingredients and pour over chicken. Bake at 425° for 30 minutes. Serves 3 to 4.
Mix in shaker with ice to chill. Gives you 7 shot-size drinks.
Mix Cool Whip, marshmallows and pie filling. Spread over crust. Refrigerate overnight. Sprinkle with graham cracker crumbs and garnish with Cool Whip.
In double boiler, melt butter. Stir in flour, nutmeg, paprika, salt, sherry, cream and herbs. Add crabmeat and stir until thickened. Add mushrooms. Divide into individual oven plates (4). Sprinkle grated cheese over each. Place under broiler until cheese melts and mixture bubbles.	Serve over rice or Chinese noodles.
Add water and sugar called for on Kool-Aid package; add pineapple juice and mix well. Chill and serve.
Sprinkle seasoned salt over chicken; brown. Combine remaining ingredients, breaking up tomatoes. Pour over chicken, cover and simmer for 40 minutes. Serve over hot cooked spaghetti.
Set aside 1 cup flour. In bowl mix remaining flour, sugar, salt, soda and yeast. Heat buttermilk, water and margarine to 125° to 130°. Stir into dry ingredient mixture. Mix in enough reserved flour to make soft dough. Knead 3 minutes. Press evenly in greased 9 x 9 x 2-inch pan. Dust top with flour. With sharp knife, score dough into 16 rolls; cover. Let rise 20 minutes, then bake 20 to 25 minutes in a 350° oven. Remove from oven and break into rolls. Serve warm.
Stir together. Cook 1 minute. Bring to boil. Keep stirring. Stir in cool water. Add 1 teaspoon vanilla.
Mix with fork to make very small rivels (pea size). Chop a small onion into meat broth. Cook rivels 20 minutes in broth or until done.
Combine first 4 ingredients in a pan. Cook over medium heat until a little of the mixture forms a ball when dropped in cold water (265°) on candy thermometer. Remove from heat. Stir in soda, butter and vanilla. Pour over popcorn. Mix well. Wet hands and shape mixture into balls. Makes about 1 1/2 dozen 3-inch balls.
Slice cake to fit into 13 x 9-inch cake pan. Mix pudding according to directions on package. Spoon over cake. Add your choice of fruit. Cover with Cool Whip. Refrigerate.
Combine pineapple and gelatin. Cook until dissolved. Cool. Add nuts and buttermilk. Fold in Cool Whip. Chill 2 hours before serving.
Pour into large pitcher and mix together. Pour mixture into 7 paper cups. Freeze about 1 hour or until the mixture is thick and slushy. Place a wooden stick in the center of each pop. Freeze about 7 hours longer or until pops are solid. Peel the paper cups from the frozen pops before eating.
Heat oven to 300°. Beat butter and sugar until light and fluffy. Blend in flour. Press mixture onto bottom and sides of 12-inch pizza pan. Bake 20 to 25 minutes or until lightly browned. Cool completely.
Melt margarine in a large saucepan over low heat. Add marshmallows; stir until completely melted. Remove from heat. Add Rice Krispies. (May add mini chocolate chips, M&M's, caramel, ice cream topping, etc.) Press mixture into a pan coated with cooking spray. Layer about 1/2-inch thick. When cool, cut into your favorite shapes with cookie cutter; decorate if you like.
Cook slowly in thick saucepan 45 minutes to 1 hour. Makes 6 to 7 sandwiches.
Mix in large container (I use a Tupperware bucket with lid on tightly). Put 3 to 4 heaping teaspoonfuls in cup and add hot water. Store dry mix in tightly covered container and use as needed.
Dissolve gelatin in boiling water. Add cold water and chill until slightly thickened. Slice strawberries and sprinkle with a little sugar if using fresh. Blend whipped topping into gelatin, then fold in cake cubes and strawberries. Spoon into 13 x 9-inch pan. Chill until firm.
Fry sausage until crumbly. Add onion and celery. Cook until golden and tender, about 10 minutes. Add to bread crumbs. Season and add remaining ingredients. Moisten with chicken stock if too dry.
Heat oven to 250° and grease 2 cookie sheets. Mix cereal and peanuts. Heat brown sugar, margarine, corn syrup and salt in pan until bubbly around edges. Stir 2 minutes longer. Remove from heat and stir in soda. Pour over cereal and spread in pans. Bake 15 minutes. Cool 10 minutes. Loosen mixture. Let stand until firm, then break into bite size pieces.
Mix jello and hot water. Add crushed pineapple (drained), sugar, mandarin oranges (drained) and frozen orange juice. Mix all together and let mixture set well. When set, beat together vanilla pudding mix and milk. Add 1 cup Cool Whip and spread on top of congealed salad.
Combine first	7 ingredients and dash of pepper. Shape into 8 oval patties. Broil over medium coals for 10 minutes. Turn. Top each with cheese and tomatoes. Broil 5 minutes or until desired doneness. Serve on toasted French bread slices.
Heat oven to 375°. Combine Crisco, light brown sugar, water and vanilla in a large mixing bowl. Beat at medium speed of electric mixer until well blended.
Use your microwave to saute the vegetables right in the serving dish. In one-quart casserole combine first five ingredients listed until vegetables are tender; about 4 minutes. Then stir in rest of the ingredients. Microwave 3 or 4 minutes, stirring once. Then serve over your burgers, pork chops, chicken, etc. Makes 3 cups.
Cook broccoli and spread with cheese. Crush crackers and mix in with melted butter. Spread over broccoli. Bake at 350° for 20 minutes.
Beat eggs. Add sugar and oil. Beat together well. Stir in remaining ingredients. Pour into 2 greased loaf pans. Bake at 350° for 60 minutes. Makes 2 loaves.
Cut each cookie in half with steak knife. Follow directions on back, but use largest Cool Whip, cream cheese and crushed pineapple. In an hour, you will have dozens of cream puffs, which will soften as they sit in the refrigerator. Arrange on a platter. Add some fresh fruit for garnish/color and sit back and enjoy the rave reviews!
Sift dry ingredients together. Cream margarine and peanut butter; beat until light and fluffy. Add sugar substitutes and egg and beat well. Add dry ingredients and mix into creamed mixture and mix well. Drop by teaspoons onto lightly greased cookie sheet, flatten with tines of fork dipped in flour. Bake in preheated oven at 375° for 8 to 10 minutes. Yield: 20 cookies. Carbohydrate 2.7 g, protein 1.3 g, fat 3.0 g, calories 41. One cookie = 1/4 bread exchange, 1/2 fat lean meat exchange.