HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix beans, green pepper and onions. Then mix vinegar, oil, sugar, salt and pepper. Pour over the bean mixture. Stir. Pour into a bowl and place into the refrigerator until cooled.
Combine cucumbers, green pepper, cabbage, onion and tomatoes in a large nonmetal container. Dissolve salt in 2 quarts water; pour over vegetables. Cover; let stand 8 to 10 hours. Drain well. Cook lima beans, green beans and carrots in 2 cups water for 20 minutes, or until crisp-tender; drain. Combine all vegetables and remaining ingredients in a Dutch oven; boil 10 minutes.
Blend all in blender; blend for 3 minutes. Refrigerate for at least 2 hours before serving. Shake well before serving. Good in coffee, hot chocolate or over ice cream. Cheers!
Mix the first 11 ingredients and shape into balls. Brown in the hot fat or in the oven. Remove meat and stir into the fat the flour, paprika, salt and pepper. Add the water and sour cream. Return meat to gravy. Cook 15 to 20 minutes. Can be left in a crock-pot.
Skin and debone chicken and set aside. Put all remaining ingredients in a blender and blend until smooth. Pour into a small sauce pan and bring to a boil, stirring constantly. Place chicken in a baking dish and completely cover with the sauce. Bake at 325° F. until meat is tender or about 1 1/2 hours. Serve with sauce over boiled rice. This sauce is also excellent with lamb or pork.
Preheat oven to 400°. Mix ingredients and pour into deep dish pie crust. Dot with butter. Put on top crust. Seal edges and trim. Brush with egg white. Bake for 45 minutes. (The fruit will shrink as it cooks.)
Melt butter and let cool. Beat eggs. Add sugar, coconut, milk and vanilla. Add buttermilk. Bake in pie crust for 1 hour on 350°.
Cut veal into 2 or 3-inch pieces. Mix cheese, flour and pepper. Brown veal in butter; add mushrooms and brown. Blend in cheese mixture. Add beef broth and wine. Cover and cook over low heat for 30 minutes or until meat is tender. Uncover and cook until sauce is desired consistency. Serves 3.
Mix together and cook until brown, leaving out milk. When brown, add in milk. Stir until thick and serve over biscuits.
Stir together flour and salt in a bowl. Blend egg and milk. Stir into flour mixture. Place 1/2 the dough in a strainer. Hold over boiling salted water. With spatula, press dough through the strainer to form the Spatzle. Repeat with the remaining dough. Cook and stir 5 minutes.
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, 1/2 can onions and pimento. Pour into a 1-quart casserole. Bake, covered, at 350° for 30 minutes.
Cream oleo and shortening with sugar. Add eggs one at a time, beating well after each addition. Add lemon extract. Add flour and 7-UP alternately, beating after each addition. Bake in a greased 10-inch tube pan at 300° for 1 1/2 hour or until cake tests done.
Cook noodles according to package directions. In a skillet over medium heat, melt butter, stir in cream. Bring to a boil; cook and stir for 2 minutes. Add ham, cheese, onions, salt and pepper; heat through. Drain noodles, add to ham mixture and heat through.
Combine ingredients and put in 9 x 13-inch pan or large casserole dish. Bake 30 minutes at 350°.
Place cut potatoes and cream of mushroom soup. Stir mixture together. Sprinkle the cheese over potato mixture. Bake at 350° until potatoes are done.
Mix pudding mix with 5 cups skim milk. Add sour cream and Cool Whip (use large mixing bowl). Layer wafers, bananas and pudding mix in serving dish.
Mix ingredients at least several hours before serving (overnight, if possible). Salad may be drained and put on lettuce leaf.
Cook together the sugar, corn syrup, water and salt. Cook until soft ball forms. Test in cold water or with candy thermometer. Add marshmallows; stir until melted. Add peppermint and nuts; stir until each nut is covered and mixture hardens. Drop onto paper, a teaspoonful at a time, to cool. These can be kept in a tightly covered jar for at least a week and can be frozen indefinitely.
In a buttered baking dish, layer potatoes, ham and cheese until you layer all of your ingredients. Pour milk over dish and pat your butter all through your layers. Bake at 350° for 30 to 40 minutes. Sprinkle crushed Ritz crackers over top.
Mix all ingredients together with fingers. Form dough into a 1 1/4-inch roll. Chill. Slice roll into 1/4-inch slices and arrange on cookie sheets. Before baking, slices may be brushed with egg whites and sprinkled with sesame seed, poppy seed or chopped nuts. Bake for 10 minutes or until golden.
Bake cake as directed. Set aside. Prepare pudding as directed. Cool. Pinch cake into small pieces and put a layer in bottom of punch bowl or 13 x 9-inch glass dish. Put a layer of pudding, pineapple, cherry filling and bananas. Add whipped topping. Sprinkle with nuts and coconut. Garnish with cherries.
Mix sugar, mustard, salt and vinegar until sugar is completely dissolved. If mixture feels grainy, keep mixing until smooth. Add onion juice and mix. Add oil, little at a time, and mix well after each addition. Finally, add poppy seed and mix. Makes 3 1/2 cups. Recipe may be cut in half.
Blend first 3 ingredients together and beat. Then combine with remaining ingredients. Form 2 loaves and place on greased cookie sheet (use wet hands). Bake at 350° for 12 to 15 minutes or until golden. Slice loaves into one-inch pieces, short length across.
Drain juice from pineapple and place in saucepan. Add sugar and flour and beat until smooth. Add eggs until you get a smooth consistency. Add salt and stir. Add water. Bring to a thick sauce stage. Add cooked sauce to pineapple. Add marshmallows and cool until ready to serve. Add pecans if you want. Be careful sauce will scorch easily. Cook on low and stir.
Split bread lengthwise. Spread with butter, chiles, mayonnaise and cover with cheese. Bake at 350° for 20 minutes. Slice and serve warm. Delicious!
Arrange cut up rhubarb (2 to 4 cups) in greased baking dish. Mix other ingredients until crumbly and sprinkle over rhubarb. Bake at 325° for about 40 minutes; serve warm or cold.
Dissolve jello in boiling water. Stir in pineapple, cranberries and wine. Chill until mixture thickens slightly. Fold in pecans; turn into a 9 x 9-inch pan. Chill until firm. Stir cream cheese, gradually beating in sour cream. Spread over jello. Chill.
Combine sugar, flour and salt. Stir in milk slowly. Cook in double boiler until thickened, stirring constantly. Cover and cook 10 minutes, stirring occasionally. Add a little mixture to beaten egg yolks and boil 1 minute longer. Add butter and vanilla; cool.
In medium saucepan, heat oil. Add onion and garlic and saute for 2 minutes. Stir in flour. Add both clam juices, wine, oregano, red pepper flakes, basil and salt. Bring to a boil and simmer for 10 minutes. Add clams and parsley. Return to a boil and remove from heat. Cook pasta. Pour clam sauce over linguini mix. Can sprinkle grated cheese on top.
Chop peanuts, then sprinkle with salt and warm in the oven. Mix sugar, syrup and water together, stirring until sugar is dissolved. Cook over moderate heat until thermometer registers 265° or a small amount of mixture forms a hard ball in cold water. Add butter. Cook slowly to 290°. Remove from heat. Stir in warm nuts and vanilla. Pour on greased baking pan in thin sheet.
Mix all ingredients together well. Pour into a greased and floured tube pan. Bake at 350° for 1 hour to 1 hour and 15 minutes.
Mix lemon juice with Eagle Brand milk. Fold in Cool Whip. Cut peaches into bite-size chunks. Drain fruit and add to milk mixture. Pour 1/2 in each pie crust and sprinkle with nuts. Refrigerate several hours before stirring.
Fry meat, onions, peppercorns and mushrooms in oil until well done. Put eggs in small bowl and gently beat. Scrambled eggs into the meat mixture. Add soy sauce, then rice, mix well, remove from heat and serve.
Mix Cool Whip and pudding well, then add other ingredients. Stir well and chill.
Steam carrots; drain. Over low heat, melt butter and stir in flour. Add orange juice, light brown sugar, salt and cinnamon. Stir constantly until smooth and slightly thickened. Stir in vanilla. Mix glaze and carrots. Makes 2 large servings.
Combine all ingredients and bring to a boil. Reduce heat to medium high and cook for about 10 minutes.
Combine ingredients in boiler or slow cooker and heat at low temperature for about 3 hours. Serve hot. Makes 12 servings. A cup of cheer to warm your holidays. The spicy taste of Hot Mulled Cider makes a nice change of pace for holiday parties or a soothing way to relax after an exhausting shopping spree.
Mix egg whites in with pecans; mix in sugar and cinnamon. Bake for 20 minutes at 300° on ungreased cookie sheet.
Core, peel and slice apples. Toss in brown sugar and cinnamon. Place in baking dish. Pour apple juice over apples. Bake at 350° for approximately 1 hour.
Combine the ingredients. Add as much flour as needed to make a smooth thin batter, much like a cake batter. Pizzelle irons are needed to cook these delicious pastries up. While still warm, sprinkle confectioners sugar on the top. Store in an airtight container. Do not attempt to make these on a day that is too humid.
Cover each pork chop with a slice of lemon. Put brown sugar on top of lemons. Put ketchup on top of brown sugar. Put 1/2-inch or so water on bottom of pan and bake for 1 hour at 350°. Make gravy with milk and flour and juices from pan.
Boil tomatoes and jalapeno peppers till you smell the peppers. When cooked blend tomatoes, peppers, onion, small bunch (8 leaves) cilantro, salt and lemon for flavor.
Drain green beans. Place in buttered 9 x 13-inch dish. Sprinkle lightly with salt, pepper and garlic powder. Mix mushroom soup and sour cream. Pour over green beans. Cover with Velveeta cheese slices. Top with crushed Ritz cracker crumbs. Bake at 350° for 35 to 45 minutes.
Blend all ingredients well. Store in airtight container. To serve, place 4 tablespoons in one cup of boiling water. Top with whipped cream and dash of cinnamon.
Preheat oven to 350°. Place butter in microwave dish to melt. Chop pecans and mix with brown sugar and cinnamon. Set aside. Separate 1 can of biscuits. Split each biscuit horizontally in half for a total of 16 biscuits. Place in single layer on round baking stone. Brush with melted butter. Sprinkle with half of the sugar mixture. Arrange so biscuits overlap each other, in a circular pattern 2 inches from edge of stone. Separate remaining biscuits and do the same, arranging a second ring of biscuits inside the first ring. (Should be a 5-inch opening in center.) Bake 30 to 35 minutes. Cool 10 minutes. Brush with maple syrup. Slice and serve.
Grate sharp cheese; let stand with cream cheese until soft. Add all ingredients; mix well. Shape with plastic wrap. Roll in grated pecans. Refrigerate.
Saute bell pepper, onion and margarine. Add remaining ingredients. Cook, covered, 1 hour at 325°.
Brown sausage; drain and crumble. Combine all ingredients and pour into a 13 x 9-inch pan. Refrigerate overnight. Bake at 350° for 45 minutes.
Heat oven to 375°. Grease and flour a 13 x 9 x 2-inch baking pan. Mix sugars, margarine and vanilla. Beat in egg. Stir in flour, baking soda and salt. Mix in chocolate chips. Spread dough in pan. Bake until light brown, 12 to 14 minutes. Cool; cut into bars.
Butter nonstick 12-cup Bundt pan. Set oven to 350°. In large bowl, mix all ingredients except chocolate chips. Stir in chips. Pour into Bundt pan. Bake for 50 to 55 minutes until top is springy to touch. (Do not overbake.) Cool in pan. Invert; remove and place on cake dish. When completely cool, drizzle icing on top.
Combine first 7 ingredients. Mix well. Add all of hamburger. Mix until coated. Spread onto bun halves to edges. Broil 10 minutes.
Melt oleo in pot. Season crawfish tails with onion and garlic powder. Add paprika to oleo. Saute tails about 7 minutes. Remove and set aside. Add onion, bell pepper and garlic to the pot and add 2 cups water and tomato sauce. Stir and simmer slowly, about 30 minutes. Add more seasoning, if necessary. Add mixture of cornstarch and water slowly until thickened. Serves 4.
Bring Cheddar cheese and cream cheese to room temperature. In medium mixing bowl beat cheeses, sour cream, mustard, and onion powder with an electric mixer on medium speed till well combined. Seal and refrigerate several hours or overnight. Shape the cheese mixture into a ball about 4 inches wide and 23/4 inches high. Arrange pecan halves around base of cheese ball. Coat ball with chopped pecans. Can be refrigerated up to 1 week. For easy spreading, let stand at room temperature 1 hour before serving. Makes 1 ball about 2 1/3 cups. (I omit the pecans because I don't care for them and this is still delicious.)
Saute over low heat in the butter the onion, carrot and celery until soft. Add the flour and cornstarch and cook until it just begins to brown. Add chicken stock; stir until smooth. Simmer 5 minutes. Add milk; heat. Add cheese and baking soda. Heat soup, but try not to boil. Season with salt, pepper and cayenne. This freezes well. Serves 8.
Blend all together on medium-high speed for about 10 to 15 minutes to make smooth. Bake at 350° for 45 minutes to 1 hour or until brown.
Combine first 5 ingredients in a large bowl, stirring well. Combine flour, cocoa, baking powder and salt. Add to sugar mixture, stirring well. Stir in chocolate morsels (optional). Spoon batter into a 9 x 9-inch pan coated with cooking spray. Bake at 325° for 30 minutes. Remove from oven and let cool on a wire rack. Cut into squares. Makes 16 servings. Contains 5 gm of fat per serving when morsels are used.
Cream margarine and sugars; add eggs. Beat well. Add flour and soda; mix. Add chips and nuts; mix well. Form into small balls; flatten slightly. Put on greased cookie sheet. Bake at 310° for 15 minutes. Different but good.
In large mixer bowl, cream butter, margarine and sugars. Add egg, milk and vanilla and beat until light and fluffy. In medium bowl, stir together flour, baking powder, baking soda, salt and oats. Add to creamed mixture and mix until blended. Stir in chocolate chunks, pecans and coconut. Line Texas-shaped cookie pan with aluminum foil. Spread cookie dough over whole pan, pressing to flatten to about 1/2-inch thick. Bake in a 350° oven for 22 to 28 minutes. (The top of the cookie will be slightly soft and moist, but will finish baking while still in the pan.) Allow to set in pan for 10 to 15 minutes. Remove from pan, lifting out with help of foil. Remove to wire rack to cool completely. Decorate as desired. Makes 1 Texas cookie.
Mix corn meal, salt and sugar together. Scald with boiling water. Add melted butter. Beat eggs, then add milk to eggs. Put two mixtures together. Add baking powder. Mix well. Pour into greased baking dish. Bake 30 to 40 minutes in 350° oven.
Heat oven to 375°. Place bread on ungreased cookie sheet. Spread each slice of bread with a scant tablespoon of the pesto. Top with tomatoes. Sprinkle with cheese. Bake about 8 minutes or until hot and cheese is melted. Makes 12 appetizers.
Dredge chicken strips in flour. Fry in deep fryer. Drain. Saute the garlic in heated olive oil until it softens. Add chicken, mushrooms, peppers, potato and seasonings. Heat until warm. Add brine from the cherry peppers jar, about 2 teaspoons. Add tomatoes and olives. Heat until warm. Serves 1.
Lightly grease and flour bottom and sides of 9-inch metal or 10-inch glass pie pan. Combine all ingredients in medium bowl. Stir until blended, 60 to 70 strokes. Batter will be slightly lumpy. Spread batter thinly on bottom and thickly up sides to within 1/4-inch of rim. Refrigerate, covered, up to 12 hours before filling and baking.
Sprinkle onions, parsley and garlic over tomatoes. Make dressing of the 5 remaining ingredients. Shake well and pour over tomatoes. Refrigerate several hours or overnight, spooning dressing over tomatoes several times.
Combine ingredients in small jar. Store in refrigerator. Makes about 1 1/2 cups.
Cook cauliflower in a pot with water, about 8 to 10 minutes. Lift carefully from pot to a 1 1/2-quart casserole. Pour melted margarine over cauliflower; sprinkle salt and pepper.
Heat chicken stock to nearly boiling point and add the first seven ingredients. Boil covered, for a half hour, over medium/low heat, stirring occasionally. When cabbage and carrots are soft, mix the corn flour with cold water and combine with soup, stirring constantly. Beat egg whites and add to soup using a swirling motion. Wait until egg whites are fluffy and floating atop the soup, then your soup is ready.
Mix all ingredients together and place in 12-inch round pan. Bake at 375° for 18 to 20 minutes.
Combine all ingredients except sour cream. Congeal 1/2 of the mixture. Cover with sour cream and pour remaining mixture on top. Congeal.
Mix apples, raisins and nuts. Mix other ingredients and add apple mixture to batter. Pour into greased and floured 8-inch square pan. Bake 25 minutes at 350°.
Cream butter; add sugar and egg yolks, one at a time. Add flour, baking powder, lemon peel, raisins and milk. Fold in stiffly beaten egg whites. Bake 1 hour at 350° or until done in greased loaf pan. Light and delicious!
Cook chicken almost done. Drain and save liquid for stock. Bone when cooled. Cook frozen broccoli almost done. Make sauce of mayo, soup, lemon juice and curry.
Prepare pie crust according to recipe directions. Mix all ingredients together and pour into pie shell. Bake at 350° for about 40 minutes or until knife inserted in the center comes out clean.
Melt the butter in a small saucepan. Stir in the flour until smooth, then add the milk gradually and stir over low heat until thick. Drain the salmon; remove bones and skin and flake with a fork. Add cream sauce, mushrooms, celery, onion, parsley, mustard, cream, salt and pepper. Separate the eggs and stir the unbeaten yolks into the fish mixture. Beat the whites stiff and fold in gently.
Dissolve the gelatin in boiling water. Measure 1 cup and chill until slightly thickened. Blend in yogurt and pour into 5-cup bowl. Chill until set, but not firm. Add cold water to remaining gelatin, then add pineapple with juice and carrots. Chill until slightly thickened and spoon over gelatin mixture in bowl. Chill until firm, at least 4 hours. Serve with crisp salad greens and carrot curls, if desired.
Heat oven to 400°. Grease 9 x 12-inch baking pan or dish. Spread ham, cheese and onions in bottom of pan. Beat remaining ingredients until smooth (15 seconds with blender or 1 minute with hand beater). Pour into pan.
Wash cranberries and place in a 3-quart glass casserole. Add sugar and orange juice. Microwave on High 8 to 10 minutes or until mixture boils and berries pop. Let stand, covered, 10 to 15 minutes. Serve warm or cold.
Mix cheese and margarine until blended well. Add flour, salt and pepper. (Do not roll out to make biscuits.) I use a spatula or with a knife I "flick" out on ungreased pan in bite-size pieces. Bake at 325° for approximately 12 minutes. If overbaked, the flavor will change. Makes approximately 400 biscuits.
Crumble beef into 2-quart microwave-safe baking dish; sprinkle with garlic powder. Microwave on High 3 minutes. Stir in squash, onion, tomatoes, rice, soy sauce, basil and 1/2 cup water. Cover and microwave on High for 27 minutes or until rice is tender. Stir frequently. Makes 4 servings.
Cream together margarine and sugar. Add remaining ingredients. Mix all together and chill. Roll out 3/8-inch thick and cut with favorite cookie cutter. Bake in 375° oven for 8 minutes (use greased or nonstick cookie sheet). Cool.
Heat oven to 400°. Combine pie filling and orange peel in ungreased 1 1/2-quart casserole. Place in oven for 10 to 15 minutes or until hot and bubbly.
Beat egg whites at room temperature until soft peaks form. Gradually add sugar and vanilla, beating until stiff peaks form. Fold in cracker crumbs and pecans. Spread mixture into buttered 10-inch pie plate, spreading sides slightly higher. Bake at 350° for 30 minutes or until lightly browned. Cool shell completely. Beat cream until foamy. Gradually add powdered sugar, beating until soft peaks form. Fold in berries. Spread mixture evenly into pie shell. Chill about 3 hours before serving. Makes 1 pie. Similar to Strawberry Fluff at Cheese Barn.
Combine peanut butter, Crisco, sugar, milk and vanilla. Beat well, then add egg and beat again real well. Then add flour, salt and soda, beat until well blended. Makes about 3 1/2 dozen cookies. Roll dough in little balls and dip in sugar; press down in cookies with a fork. Bake at 350° about 10 minutes.
Brown the meat and sausage in a large pot or deep frying pan. Add the onions, celery and carrots, then saute on medium heat until tender. Add the tomatoes and tomato sauce and simmer about 1 hour. Bring the water to boil; add olive oil and cook the noodles until tender and pliable (do not overcook or it gets hard to handle). Remove from heat and immerse in cold water to stop the cooking process; lay them out on a towel to drain completely.
Dissolve jello in boiling water. Add marshmallows and stir until melted. Add cream cheese and beat until smooth. Chill mixture until begins to thicken. Add pineapple, mayonnaise and whipped cream. Blend well. Pour into a dish or mold and chill until firm.
Combine mix and oil. Add spices. Pour over crackers. Place in warm oven for 15 to 20 minutes.
Saute sausage, mushrooms, onion and pepper with all seasonings. Add tomatoes and 2 cans of water. Place in a soup pan. Add potatoes and string beans, diced and sliced as desired. Simmer until tender.
Fry bacon and onion. Add corn, water, seasoning and potatoes. Cook until potatoes are tender. Add milk and heat to serve.
Cook and drain noodles. In a skillet melt 1/2 cup butter and add dressing mix. Add frozen peas and carrots; heat thoroughly. Toss with noodles and add turkey or chicken.
Mix together and bake in 9 x 13-inch pan for 40 minutes at 350°. Serves 10 to 12.
Cream margarine and sugar. Add eggs. Stir in cocoa, flour, vanilla and salt. Spread into greased 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes, until done. Cool and spread Marshmallow Creme over cooled brownies. In small saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Remove from heat; stir in cereal. Spread over Marshmallow layer. Chill and cut into squares. Store in fridge.
Cook milk and dates in double boiler until thick. Add pecans and stir. Put on salty side of crackers. Bake at 350° for 10 minutes. Cool and add icing.
Mix ingredients and put in freezer. Stir every 2 hours. Makes a little over a gallon.
Lightly brown chicken breasts and place into casserole dish. Mix dressing, preserves and onion soup mix together and pour over chicken. Cover and bake 45 to 50 minutes at 370°. Add pineapple chunks and green pepper. Cover and bake at 375° for 30 minutes longer. Serve over pasta. Enjoy!
Bake cake according to package directions. Cool. Mix instant pudding according to package directions. Crumble cake into large pieces. In a large bowl, layer the following ingredients: 1/2 crumbled cake, 1/2 pudding mix, 1 can cherry pie filling and 1/2 carton Cool Whip. Repeat for second layer. Decorate with toasted pecans. Refrigerate.
Distribute ingredients evenly in a large oblong ungreased cake pan, one on top of the other; do not mix. Pour can of pineapple with juice into pan. Place coconut on top. Sprinkle on dry cake mix. Slice butter into small pats and arrange over all. Push pecans into mix to center. Bake 45 minutes at 350° or until brown. Top with whipped cream.
Fry sausage. Drain. Cut up in casserole dish. Slice potatoes and onions over sausage. Next add a layer of pepperoni, a layer of cottage cheese, then a layer of New York cheese. Bake at 350° for 45 minutes or until potatoes are done.
Brown sausage. Drain and add all ingredients. Simmer for about 45 minutes or until tender. Delicious served with rice or salad and bread.
Add a pound of ground beef (or chuck) and sauteed onion to ingredients. Simmer.
Combine ingredients in heavy frying pan. Boil, stirring constantly, for 20 minutes. Pour into buttered pan.