HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place peas in a colander, rinse with cold water and drain. Combine tomatoes and next 7 ingredients in a medium bowl; stir in peas. Cover and refrigerate at least 4 hours. Place in a lettuce lined compote or bowl. Serve with tortilla chips. Yield: 2 1/2 cups.
Cook garlic in butter in large saucepan, 2 minutes. Add cumin; cook and stir 1 minute. Add broth, tomatoes, picante and bring to boil. Reduce heat, cover and simmer 30 minutes. Remove from heat, stir in cilantro. Place 1/4 cup of cheese in bottom of 8 soup bowls. Ladle 1 cup soup over cheese; top with tortilla strips. Makes 8 servings.
In a large saucepan, combine sugar and evaporated milk. Bring to a boil over medium heat and boil for 3 minutes. Remove from heat. Add vanilla and peanut butter to sugar mixture, mix well. Add coconut and crushed crackers, stir well. Cool slightly. Press mixture into a lightly buttered 8 x 8 inch glass baking dish. refrigerate for at least 2 hours. Cut into small squares.
Simmer chicken until tender in about 2 quarts water, salted to taste. Cut Crisco into flour; add egg, then water, 1 tablespoon at a time, as needed. Mix well. Place on floured board and roll as for pastry shell. Let rest, covered with kitchen towel, for about 30 minutes. Cut in strips and drop into boiling broth with chicken. Cook for about 12 minutes or until done.
Cook and drain broccoli. Arrange in greased 12 x 7 1/2 x 2-inch dish. Layer chicken atop. Combine next 3 ingredients and pour over chicken. Sprinkle with cheese. Combine crumbs and butter. Sprinkle over all. Bake at 350° for about 35 minutes. Serves 6 to 8.
Mix first 3 ingredients together like for pie crust until crumbly. Press into a 13 x 9 x 2-inch pan and bake for 20 minutes at 350°. Beat eggs and stir in next 3 ingredients until well blended. Pour over hot crust. Return to oven and bake 20 minutes more. Sprinkle with powdered sugar. Cool and cut into bars.
Heat oven to 375°. Place sheets of foil on countertop for cooling cookies. Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Mix cheese and butter thoroughly. Add flour and work in well until smooth. Chill at least 30 minutes.
In a large pan, cook meat until tender, 2 to 3 hours. When cool, cut up meat in small pieces. Add back to broth the meat, potatoes, carrots and onion and cook until tender. Add peas, corn and tomatoes. Cook on low heat for about 30 minutes. Use salt and pepper as you like. You can use some tomato juice if soup gets too thick. Left over beef roast makes good soup, too.
In a heavy, medium saucepan on low heat, warm the jar of marmalade and cornstarch; stir constantly. Bring to a boil about 1 minute until thickened. Makes about 1 cup.
With rolling pin, crush saltines to make fine crumbs. Combine meat, saltine crumbs, eggs, 1/4 cup Worcestershire sauce, black pepper and garlic. Add chopped onion, bell pepper and tomato (save some for topping later). Mix thoroughly. Form into loaf shape and place in a 9 x 13-inch casserole. Pour remaining Worcestershire sauce over meat loaf and pepper lightly. Bake, uncovered, in a 400° oven for 40 to 45 minutes. Turn oven down to about 325° and bake for one to one hour and 15 minutes. Thirty minutes before meat loaf is done, top with reserved onion, pepper and tomato. Fifteen minutes before meat loaf is done, pour a can of tomato sauce (or Italian style tomatoes) over meat loaf. Cook, uncovered, the last 15 minutes. Then enjoy!
Combine dates with water; cool to room temperature. Cream shortening and sugar until light. Add vanilla and egg; beat well. Sift flour, soda and salt together; add to creamed mixture alternately with date mixture, beating. Stir in nuts. Bake in greased and lightly floured 13 x 9 x 2-inch baking pan at 350° for about 25 to 30 minutes.
Slice chicken in strips no larger than 2 1/2 x 1/2-inch. Sprinkle chicken with salt and pepper; let stand 20 minutes. Sprinkle with cornstarch and oil; turn to mix and let stand 20 minutes. Mix in egg whites and let stand 30 minutes. In a large skillet over medium high heat, saute chicken in butter just until opaque throughout and a little golden, about 5 minutes. Remove chicken with slotted spoon and keep warm. Add tomato, vinegar, cream and tarragon to pan. Increase heat to high and stir until mixture is blended and consistency of heavy cream. Put chicken back in pan with half the parsley and turn gently to mix. Heat through. Correct seasoning with salt and pepper. Sprinkle with remaining parsley. Serve with rice. Makes 4 servings.
Dissolve yeast in 1/4 cup milk. Mix remaining milk, sugar, egg, salt, butter and cardamom in a large bowl. Add a small amount of the flour and mix well. Add yeast and remaining flour, beating with a wooden spoon until dough is smooth and firm. Sprinkle dough with a bit of flour; cover and let rise in a warm place until doubled in bulk, about 2 hours. Turn onto a lightly floured surface and knead until smooth. Preheat oven to 375°.
Put all ingredients in large bowl and beat 2 minutes at medium speed. Pour into greased pan about 9 x 11-inches. Bake at 350° for 30 to 40 minutes.
Cook and stir green pepper, onions and garlic in 1 tablespoon oil in Dutch oven, over medium heat, until onions are tender, about 5 minutes. Remove from Dutch oven.
Chill Milnot overnight in refrigerator. Juice 2 lemons and grate 1/2 of 1 lemon. Set the jello and water in refrigerator until "soupy." Add sugar and coloring to lemon juice. Add jello and whipped Milnot. Roll crumbs and put in pan (line the bottoms and sides). Pour jello mixture in and sprinkle some of the crumbs on top. Set in refrigerator until firm.
Mix brown sugar, oil and egg. Add rhubarb and sour milk; then add flour, salt, soda and walnuts.
Combine sugars and water. Dissolve while bringing to a boil by stirring occasionally. Remove from heat; cool and add flavoring. Refrigerate any leftovers.
Cream sugar and shortening. Add eggs and beat. Add vanilla, allspice and flour. Dissolve soda in buttermilk. Add dry ingredients. Fold in preserves and add pecans. Pour into tube pan. Bake at 325° for 1 hour and 45 minutes.
Bake cake in a 9 x 13-inch pan according to package directions. When cake is done and out of the oven, poke holes all over the top of the cake. Stir jello into boiling water until dissolved; spoon jello mixture over cake and refrigerate until jello sets. Then cover with Cool Whip and refrigerate until serving.
Blend shortening and oleo together in large mixing bowl on medium speed. Gradually add sugar. Beat until fluffy. Add egg yolks, one at a time. Beat well. Sift flour and soda. Add gradually to mixture alternating with buttermilk. Begin and end with flour. Add coconut. Beat egg whites until stiff peaks form. Fold into batter. Pour into 3 greased and floured pans. Bake at 350° for 20 to 25 minutes. Cool and frost.
Boil water rapidly. Add grits and salt. Stir in margarine and cheese while grits are cooking. Remove from stove. Beat 2 eggs in measuring cup. Add enough milk to make 1 cup. Combine with grit mixture. Put in casserole. Top with corn flake crumbs and bake at 350° for 45 minutes. Serve with dinner or burgers.
Cook chicken breast and cut into cubes. Cook pasta. Bring chicken broth, water, cream and butter to a boil. Stir in pasta. Cook for 5 minutes. Stir in broccoli, bell pepper and carrots. Return to a boil and continue cooking for 2 minutes. Let stand for 8 to 10 minutes for sauce to thicken. Top with Parmesan cheese.
Pour cherries and juice into saucepan. Bring to a boil, add sugar and Jell-O; stir until dissolved. Remove from heat and chill until partially jelled. Fold in Jell-O and nuts.
Heat oven to 450°. Drain and flake salmon and place in a 9-inch baking dish. Pour sour cream all over. Cover with buttered bread crumbs. Bake 30 minutes at 350°. May be served with lemon. Serves 4.
Brown meat and onion; drain. Add soup and meat together in a casserole dish. Top with Tater Tots. Bake according to Tater Tots directions. Shred Cheddar cheese on top and bake until cheese is melted.
Brown beef; add onion and cook until transparent. Add corn, baked beans and barbecue sauce. Heat thoroughly. Serve as a stew or as a topping for baked potatoes. (This is best over a campfire, but does well on the stove.)
Mix all together. Put in casserole. Put crushed Ritz crackers on top. Bake at 350° for 30 minutes.
In a large saucepan, add sugar, flour and salt. Stir in pineapple juice and eggs. Cook over medium heat; stir until thick. Add lemon juice and cool to room temperature. Add mixture to acini de pepe. Let sit an hour. Add remaining ingredients and refrigerate.
Combine pumpkin, sugar, spice, salt, eggs and milk; heat until smooth. Spread mincemeat evenly over pie shell. Ladle pumpkin mixture carefully over mincemeat. Bake at 450° for 10 minutes, then at 300° about 45 minutes, until filling is firm in center.
Add potatoes to 1 quart boiling water. Return to boil. Cover and cook 2 minutes or until tender. Drain. Add remaining ingredients to potatoes and mix well. Season. Refrigerate.
Pop the corn; remove those that didn't pop. Melt marshmallows and butter. Add food coloring if desired. Pour over popcorn. Shape into balls. May wrap in plastic wrap and tie with colored ribbon for Christmas.
Peel and thinly slice onion. You should have about 4 cups. Melt butter in a large skillet. When it is hot, stir in onion, cabbage, sugar, salt and pepper. Cook over very low heat, stirring occasionally, for 15 to 20 minutes, or until onion and cabbage are softened. Cook noodles as package directs. Drain. Sprinkle cabbage with a few drops vinegar to taste and toss to combine. Add noodles to skillet and continue to cook until blended and all is heated through. Serve.
Brown beef and garlic. Pour off grease. Add tomato paste and tomatoes, salt, pepper and oregano. Cover and simmer 20 minutes. Cook noodles as directed on package. Alternate layer of meat sauce, noodles and cheese, in baking dish; beginning and ending with meat sauce. Sprinkle with Parmesan cheese. Bake 20 to 30 minutes at 350 degrees.
Preheat oven to 425°. Coarsely crush Rice Krispies. Melt margarine in small pan. Remove from heat and stir in Rice Krispies and cheese. Separate biscuits and cut each in half. Press each half in butter, cheese and cereal mixture. With hands roll biscuit pieces into 8-inch stick. Gently tie to form a knot. Place on ungreased baking sheet. Bake 6 to 8 minutes, until lightly brown.
Whip and chill cream cheese and sour cream. After chilled, mix in remaining ingredients. Chill overnight.
If you wish you may add some fine chopped green onion and green pepper. Oil a 9 x 13-inch pan. Cover bottom with cubed bread. Fry the sausage; drain. Sprinkle over the bread. Layer the cheese and mushrooms (green peppers, onions). Combine seasonings and milk with slightly beaten eggs. Pour over bread and sausage, cheese mixture and refrigerate overnight. Bake in a 350° oven for 40 minutes.
Put 2 quarts salted water on to boil spaghetti. Preheat oven to 350°. Wash and slice mushrooms.
Mix pancake syrup and soy sauce. Pour over chicken. Cover pan with foil. Set in oven at 350°. Let chicken cook really good. When cooked, remove sauce and foil. Let chicken dry under broiler. Cooking time is about 1 1/2 hours. Chicken is very tasty. Enjoy!
Mix all ingredients. Spoon in casserole dish. You can sprinkle bread crumbs on top, if desired. Heat oven to 350°. Bake for about 20 to 30 minutes.
Mix hot water, sugar, salt and butter together. Cool to lukewarm. Pour warm water in large bowl. Sprinkle in yeast. Stir until dissolved. Stir in lukewarm water mixture, egg and 1/2 flour. Beat with mixer until smooth. Stir in by hand the remaining dough to make soft dough. Turn out on lightly floured surface and knead until smooth.
In a 1 1/2-quart casserole dish, stir in sugar and corn syrup. Place in microwave for 4 minutes on High, then stir in peanuts and microwave for 4 minutes. Then add butter and vanilla to mix, blending well. Then microwave for 1 1/2 minutes. Then add baking soda; stir until foamy.
Pour pie filling in a greased 10 x 8-inch pan. Add pineapple. Spread in a layer. Sprinkle cake mix. Spoon melted butter over mix. Sprinkle coconut and nuts over top. Bake at 325° for 1 hour.
Melt butter and cheese over low heat; add lemon juice, Worcestershire sauce and garlic salt; mix well. Process in blender until smooth. In bowl, fold in crabmeat and pimientos; mix well. Slice bread into 1/2-inch slices and spread on crabmeat mixture. Place on ungreased baking sheet. Bake at 350° for 15 minutes. Serve immediately. Makes 20 slices.
Remove zest from lemon and chop. Squeeze and reserve juice. Grind oats in food processor to meal consistency. Preheat oven to 350°. Line cookie sheets with foil. Cream butter and sugar until smooth. Add egg and lemon extract; mix well. Add combined flour, baking soda and salt; mix well. Add lemon zest and juice; mix. Fold in ground oats. Drop by tablespoons onto prepared pans. Bake 10 minutes; rotate trays, switch shelves and bake 10 more minutes. Cool.
Saute onion in oleo. Mix all ingredients and place in 2-quart casserole dish sprayed with Pam. Bake for 20 to 30 minutes at 350°.
Put all ingredients into a blender. Blend 1/2 minute or until ice is crushed. Serves 4.
Cream first 5 ingredients. Add salt, soda, flour, rhubarb and nuts. Sprinkle 1/2 cup sugar and butter over the top. Bake in a greased and floured bread pan.
Wash, drain and remove stems from cranberries. Put through food chopper. Add sugar. Let stand 15 minutes, stirring occasionally. Sprinkle gelatin over orange juice and stir until dissolved over low heat. Combine gelatin mix, celery, apples and nuts with cranberries, mixing well. Put in a 1-quart mold and refrigerate 6 to 8 hours. Serve with mayonnaise or whipped cream.
In a large bowl, combine flaked and shredded coconut until evenly mixed. (Flaked coconut should be broken into separate flakes with only a few very small clumps present.) In a medium mixing bowl combine sugar, flour and salt. Add egg whites, honey and vanilla. Whisk rapidly until smooth. Pour sugar and egg white mixture over coconut mixture. Stir with a wooden spoon, then use hands and continue to blend until evenly mixed. Cover with plastic wrap; chill for 30 minutes.
In medium bowl, combine cream cheese and Cheddar cheese. Blend in mayonnaise, Worcestershire sauce, celery salt and garlic salt. Stir in olives and onions. Cover; chill 2 to 3 hours for flavors to blend. When ready to serve, shape cheese mixture into ball. Roll in pecans to coat. Serve with crackers. Makes 12 servings.
Saute okra in oil for 10 minutes. Add shrimp, onions, garlic and pepper. Cook about 5 minutes. Add water, tomatoes and bay leaves. Cover and simmer 20 minutes. Remove bay leaves and sprinkle in Tabasco. Place 1/4 cup cooked rice in each of 6 soup bowls. Fill with gumbo and serve (about 260 calories per serving).
In saucepan, saute onion in margarine until tender. Add remaining ingredients, mixing well. Transfer to a glass baking dish and refrigerate at least 8 hours or overnight. Put in cold oven and bake at 325° for 2 hours. Yields 8 servings. Great because it can be made ahead of time.
Brown garlic in oil. Add other ingredients. Place pierced London broil in glass dish. Pour marinade over and cover. Marinate 24 hours, turn once. Grill, basting with marinade while cooking.
Blend shortenin' 'n sugah wid mixer. Sift flour, bakin powder 'n salt 3 times. Now alternately add flour mixture 'n watah (2 tablespoons at a time) to the sugah mixture...add 1/2 uv aig whites...keep on puttin' in flour 'n watah til all gone...now add remaining aig whites 'n extracts...mix 'n pore in three 9-inch layer pans...bake at 325° fur 25 to 30 minutes...Cool 'n frost wid divinity icin.
In a saucepan, stir together sugar, cocoa and cornstarch. Add milk. Cook and stir over medium heat until thick and bubbly. Cook and stir 2 minutes more. Remove from heat and stir in vanilla. Makes 1 cup.
Combine confectioners sugar and cream cheese in mixer bowl; beat until well blended. Add cinnamon, ginger and pumpkin pie filling; mix well. Chill until serving time. Slice off top of pumpkin. Cut out center, leaving shell. Place cold dip in pumpkin shell. Serve with gingersnaps.
In a bowl, coat the meat with flour. In large pot, brown meat in oil. Add salt, pepper, onions, celery, bay leaf, stewed tomatoes and water. Simmer until meat is tender, about 1 1/2 to 2 hours. Take bay leaf out. Add potatoes and carrots; cover and cook until all vegetables are tender, about 25 minutes. Mix the cornstarch with 1/4 cup water; stir into stew and heat until it thickens, stirring constantly.
Combine Jell-Os; add boiling water and mix. Add cottage cheese, pineapple, milk and walnuts. Fold in Cool Whip. Pour into 13 x 9-inch pan. Chill 1 to 2 hours.
Combine strawberries, sugar, lemon juice and egg whites in large bowl. Beat for 15 minutes or until very stiff. Fold in Cool Whip or whipping cream and vanilla. Spoon into pie shell. Freeze until firm. Serves 8. If using 2 pie shells, the pie will not be as high.
Arrange whole graham crackers closely in bottom of a 13 x 9-inch pan. Mix vanilla instant pudding and milk together. Pour over graham crackers. Chop the bananas up into bite size pieces onto pudding. Spread Cool Whip over the bananas. Spoon crushed pineapple onto Cool Whip. Arrange kiwi slices, sliced strawberries or cherries and blueberries on top. Refrigerate overnight.
Saute onion and garlic in butter and oil until onion is yellow. Add meat. Cook until brown.
Cut beef into 1-inch cubes; roll in flour. Brown on all sides in a large skillet with a small amount of oil. Combine onions, sour cream, cheese and salt with 1/2 cup water and pour over the beef. Simmer covered for 1 3/4 hours or until beef is tender.
Cream together butter, Crisco and add sugar. Mix. Add sour cream. Mix. Sift flour, adding the soda to the last cup. Alternate, adding eggs and flour until all used. Add vanilla. Mix. Pour half of batter into prepared tube pan. Mix together the 2 tablespoons sugar and 1/2 teaspoon cinnamon. Sprinkle over batter and swirl through batter with knife. Pour remaining batter on top and bake in preheated oven at 300° for 1 1/2 hours.
Heat oven to 350°. Melt butter in a 13 x 9 x 2-inch baking dish. In a saucepan, heat sugar and water until sugar melts. Cut shortening into flour until particles are like fine crumbs. Add milk and stir with fork until dough leaves sides of bowl. Turn out onto lightly floured board. Knead just until smooth. Roll dough into large rectangle about 1/4-inch thick. Sprinkle fruit over dough. Roll up dough like a jelly roll. Slice dough into 16 slices 1/2-inch thick. Place in pan. Pour sugar syrup over rolls. Bake 45 to 60 minutes.
Brown hamburger meat; drain and season the meat the way you like it. Mix the corn bread mix, egg, milk and corn until well blended. Grease a small skillet. Sprinkle with hamburger meat in skillet, then cheese. Top with corn bread mix. Bake at 400° until golden brown.
Salt, pepper and butter chicken. Place in large covered baking dish. Pour in water. Cook on 300° for 1 hour. Remove chicken after cooking. Mix rice, soup and broth in pan. Place chicken on top and bake for 30 minutes.
Sift first four ingredients together. Cream shortening and both sugars together until fluffy. Add eggs and vanilla; beat 1 minute at high speed. At low speed, add nuts and then dry mixture; mix until well blended. Press and shape dough into 3 loaves, 2-inches square and 5-inches long; wrap in Saran and chill at least 4 hours. (Keeps 2 weeks in refrigerator).
For biscuits, measure flour, baking powder and salt into bowl. Cut in shortening thoroughly until mixture looks like meal. Stir in almost all the milk. If dough is not pliable, add just enough milk to make a soft puffy easy to roll dough. Dust a rolling pin and rolling surface with flour. Pinch off a ball of dough, larger than a golf ball but smaller than a tennis ball, and roll it thin as you would a pie crust. Place 3 scant tablespoons of sugar in a strip across the center of the dough's circle. Place 3 pats of butter on top of the sugar; then sprinkle with 1/2 teaspoon vanilla, 1/4 teaspoon of nutmeg. Fold dough gently over the butter and sugar mixture and close the ends to seal. Place rolls, seam sides down, in a 13 x 9-inch baking dish. Pour warm milk or water over rolls and bake at 375° until rolls are browned and sauce is thick.
Mix together milk, sour cream and pudding mix. Layer bananas and creamed mixture. Place in baked pie crust and chill. Top with whipped cream or Cool Whip.
Fry meat about 10 minutes and drain. In separate bowl, mix corn meal, salt, soda, eggs, and milk; add corn and mix well. Pour 1/2 of the batter into a pan; add meat, onion, pepper, and cheese; next add the remaining batter over the meat mixture. Bake 1 hour at 350°.
Brown sausage in pan. Pour off grease. Cook spinach until dry. Mix sausage, spinach and cheese together. Cut bread lengthwise. Scrape out middle, leaving crust. Put ingredients in bread crust. Bake at 400° for 30 minutes. (Wrap in foil before baking.) Let bread stand in foil 15 minutes before slicing.
Using an electric mixer, blend eggs, sugar and butter until fluffy and creamy. Sift flour four times. Blend in with ingredients. Beat until creamy; gradually add the milk. Now add your extracts. Pour into a greased and floured tube pan. Bake until cake tests done (60 minutes) at 350°.
Cut up cabbage, celery onions, peppers and put in large pan (Dutch oven size).	Add 1 qt. water and simmer until vegetables are tender. Add tomatoes and cool. Store in refrigerator. Heat a bowl of soup anytime you feel hungry.
Mix beaten eggs, butter, flour, sugar and milk. Blend in corn. Bake in open casserole dish at 350° for 30 to 45 minutes. Stir a couple of times while baking. This may be topped with bread crumbs. Butter the casserole before baking.
Mix ingredients and pour into store bought or homemade pie shells. Cook until done at 350° for 25 to 30 minutes.
Cook potatoes in microwave or on stove. Saute onion and margarine, then add soup, sour cream, about 6 ounces of cheese and heat slowly until mixed. Peel and layer potatoes in 9 x 12-inch pan. Pour sauce prepared over potatoes and bake at 325° for about 30 to 45 minutes until heated through. Put rest of cheese on top for about the last 10 minutes. You can make 1/2 of this recipe.
Preheat oven to 375°. Toss apples with lemon juice in a small bowl. Arrange apples in overlapping circles in a buttered, 9-inch pie plate. Drizzle maple syrup over apples.
Mix and drop by spoonfuls on baking sheet. Bake at 350° for 8 minutes.
Drain canned vegetables. Chop bell pepper and celery. Slice onion into thin rings and separate. Mix sugar, vinegar and oil together. Mix until sugar dissolves. Pour over vegetables and marinate at least 12 hours in refrigerator.
Dissolve jello in boiling water. Add melted ice cream and mix well. Mix in pineapple and nuts. Thic can be mixed in a 9 x 13-inch dish. Refrigerate.
Mix Kool-Aid with water. Mix all ingredients together except ginger ale. Better if stored in container in refrigerator at least 24 hours. May be frozen. Add ginger ale just before serving. Makes approximately 3 gallons.
Mix Eagle Brand, lemon juice and pineapple well by hand and chill for 30 minutes. Then fold in Cool Whip. Pour into crusts. Chill. Pies can be frozen.
Brown the sausage and hamburger separately. Add the cheese and garlic salt. Stir until cheese is melted. Roll up in a long roll. Refrigerate. Slice and place on small 3 x 3-inch party rye slices. Broil until brown.
Saute celery and onion in margarine. Then pour over bread cubes. Add chicken. Mix remaining ingredients and pour into first mixture. Bake at 275° for 1 1/2 to 2 hours in 2 (9 x 13-inch) pans which have been greased.
Mix together and put in crock-pot. Top with grated cheese or cheese slices. Cook 4 hours on low heat or 2 hours on high heat. Let stand at least 30 minutes before serving.
Beat eggs until thick and lemon yellow. In another bowl mix remaining ingredients; add to egg mixture. Fill greased small muffin pans 3/4 full. Bake 20 to 30 minutes at 300°.