HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients (except salt and dill) in a heavy, 4-quart pot. Cover and bring to a boil over high heat. Reduce heat and simmer 70 to 75 minutes, stirring occasionally, until split peas are soft enough to lose their shape and break down to a puree. Remove from heat. With back of slotted spoon or a potato masher, mash some onions and carrots to thicken the soup. Stir in salt and dill. Makes 8 cups.
Combine all ingredients, except ice cream and whipping cream. Pour over ice cream and fold in whipped cream.
Fill 1 gallon jug with vodka, sugar and fresh, washed choke cherries. Place jug in a cool, dark place and shake jug once a week. Liqueur is ready by Thanksgiving. Remove choke cherries from liquid.
Pour the boiling water over the all-bran cereal. Add and mix the sugar, oleo, buttermilk, soda, eggs, salt and flour. Stir in the bran flakes. Bake in 350° oven for 20 minutes.
Spread cream cheese on ham. Wrap around dill pickle. Slice about 1-inch thick.
Mix ingredients with fork and then with fingers. Roll out and let set for 2 hours. Cut into strips as wide as you like and cook in beef or chicken broth for about 30 minutes.
Saute onion and garlic in the olive oil. Add tomatoes, herbs, salt and water. Simmer 30 minutes. Cook pasta until tender. Stir all ingredients together except for Brick or Jack cheese to sprinkle on top. Bake for 20 minutes at 375°.
Boil 4 chicken breasts. Cool and debone. Tear meat in bite-size pieces. Mix flour with about 3 tablespoons water. Make a roux of chicken broth and flour mixture. Heat until thickened. Add chicken pieces, tomatoes, green pepper and onion and simmer until tender. Add to sour cream. Mix and fill tortillas with sauce folding each one over. Top with extra sauce and Monterey Jack cheese and sliced jalapenos. Serve hot.
Put flour in bag; shake a few pieces of eggplant at a time in flour, then dip in egg mixture, then bread crumbs. Fry in olive oil until golden brown; drain on paper towels. While frying eggplant, make sauce.
Melt butterscotch chips. Add noodles and peanuts. Drop onto wax paper by teaspoonful. Chill.
Make a pretty mix! Use glass bowl! Layer each vegetable for eye appeal; alternate colors. For example: Layer shredded lettuce, carrots, celery, grated Cheddar cheese, bacon bits, peas, corn, green pepper, onion, celery and pepper. Use your imagination.
Cook zucchini in salted water until tender. Drain. Saute onion and shredded carrots in butter until tender. Stir in stuffing cubes, soup and sour cream. Stir in zucchini. Add mixture in 2-quart casserole. Top with an additional 3/4 cup stuffing and 2 tablespoons butter.
Mash egg yolks together with mustard. Add the other ingredients and mix together with wire whisk. Pour over cooked macaroni. Mix in carrots and celery.
Heat oven to 350°. Mix crumbs and butter in a 9-inch pie pan. Bake 10 minutes. Cool. Melt marshmallows with milk over low heat, stirring constantly. Chill until thickened. In a chilled bowl, beat cream until stiff. Stir marshmallows in mixture to blend; gradually stir in creme de menthe and creme de cacao. Fold in whipped cream. Fold in food color. Pour into baked crust. Chill at least 4 hours.
Combine margarine, sugars, pudding and vanilla in large bowl; beat until smooth and creamy. Beat in eggs; gradually add flour. Stir in chips and nuts. Drop by teaspoon onto ungreased cookie sheet about 2 inches apart. Bake at 375° for 8 to 10 minutes. Makes about 7 dozen.
Mix zucchini, lemon juice, sugar and cinnamon together; cook for 20 minutes or until tender. Mix flour, sugar and oleo together like pie crust. Grease and flour 9 x 13 x 2-inch pan. Put 1/2 of crust in pan making a crust. Bake at 325° for 10 minutes. Remove from oven and pour filling on crust. Top with remaining crumbs. Bake for 30 minutes.
Stir and leave until ready to serve; then add 3 quarts ginger ale. Makes 50 servings. Sherbet is optional.
Brown hamburger and drain fat. Add taco mix and a little water to browned hamburger. Layer bottom of quiche plate with softened cream cheese, layer hamburger mixture on top, next add the salsa and top with shredded taco cheese. Bake at 350° for 1/2 hour or until cheese is bubbly. Serve with taco chips.
Cook broccoli and cut into bite-size pieces. Pour oil over broccoli, green beans and onion. Mix and let stand overnight.
Mix cornmeal, soda, buttermilk, salt, corn, oil and eggs. Layer into greased 2-quart casserole with chilies and cheese, reserving some cheese for top layer. Bake 45 to 50 minutes in a 350° oven.
Add food coloring to water. Combine all ingredients in heavy pan. Cook until very thick, stirring constantly. Blend with hands while warm. Store in airtight container.
Boil chicken in water (no salt) until very tender. Remove desired amount of meat for soup. Add chicken bouillon until salted to taste. Add carrots, celery, onion and other vegetables. Simmer until vegetables begin to soften. Then add 1/2 cup rice (if desired) and let cook about 5 minutes. Finally, add noodles. Finish cooking until noodles are tender.
Dissolve yeast in 1/4 cup warm water with tiny bit of sugar. Scald milk and water. Add shortening and other ingredients. When cool, add part of flour also yeast. Let raise an hour or less which makes a light sponge, then add your salt (1 teaspoon) and the rest of flour. Work it stiff and let raise for 2 hours or less. Make into loaves. This makes 3 medium size loaves.
Mix Jell-O, hot water, cold water and 7-Up or ginger ale. Pour in 13 x 9 x 2-inch pan. Add crushed pineapple (drained), marshmallows and bananas. Stir with fork. Put in refrigerator. Let thicken like Jell-O.
Separate dough into 4 rectangles. Place 8 slices pepperoni on each rectangle. Sprinkle each with 2 tablespoons cheese. Starting at the shortest side, tightly roll up each rectangle and pinch to seal. Slice each roll into 4 equal slices. Pinch dough together on one side of each slice to seal. Place sealed side down on ungreased cookie sheet. Bake at 350° for 18 to 20 minutes. Serve with warm sauce, if desired.
First Layer: Slice potatoes to desired thickness. Layer potatoes in bottom of casserole dish, overlapping if necessary.
Trim excess fat from meat and remove bone. Cut meat in pieces for easier handling. Mix salt, pepper and flour; sprinkle over meat. Pound seasonings into both sides of meat. In heavy skillet, quickly brown meat on both sides in hot oil. Add small amount of water to prevent scorching. Pour mushroom soup over meat (you may leave some plain, if desired). Cover and simmer 1 to 1 1/2 hours, depending on the thickness of the steak. Makes about 8 servings.
Cut hot dogs into 4 pieces. Wrap each hot dog in 1/2 piece of bacon. Use toothpick to hold together. Cover with lots of brown sugar. Cover pan with foil. Bake at 350° for 45 minutes. Take foil off and bake an additional 15 to 30 minutes.
Cream butter and sugar together, mix in eggs and vanilla. Add milk and flour, alternately blending well. Add molasses. Pour mixture into greased 10-inch iron skillet. Bake at 350° for 1 hour or until cake is done.
Dissolve jello in water, then cool. Add milk and blend. Drain juice from pineapple. Add pineapple and pecans and chill.
Cream butter and sugar. Add egg and salt. Dissolve soda in 1/4 of persimmon pulp, then add all persimmon to creamed mixture. Add milk and flour alternately. Add vanilla. Bake in 350° oven for approximately 1 hour.
Pour boiling water over margarine to make 1 cup. Sift dry ingredients into a large bowl. Make a hole and add honey and margarine; mix well. Pour into an 8 x 10-inch greased pan. Bake at 350° for 30 minutes.
Melt cheese and butter. Mix all ingredients together in baking dish. Bake at 350° for 1 hour.
Wipe the mushrooms with a paper towel to remove dirt. Remove and mince the stems. Bring a 2-quart saucepan half full of water with the lemon juice to a boil. Immerse cleaned mushroom caps; boil for 2 minutes, or just until softened. Drain on a towel, rounded side up. Melt the butter in an 8-inch skillet over medium heat. When foamy, add the minced mushroom stems and celery. Cook, covered, for 2 to 3 minutes, stirring often. Add the shrimp, lemon juice, thyme, salt, pepper and bread crumbs. Turn heat to high; cook 30 seconds more, uncovered. Remove shrimp mixture from heat. Place a heaping teaspoonful on each mushroom cap. Place stuffed mushrooms on a baking sheet; broil until bubbly, 6 to 8 minutes. Makes 12 to 14 appetizers. Each contains 22 calories.
Brown ground beef and onion; drain. Add tomato sauce and diced potatoes. Salt and pepper to taste. Cover and cook slow until potatoes are tender. Scoop up on plate and enjoy.
Mix well the first 6 ingredients and roll into balls. Melt the paraffin and	chocolate chips in double boiler. Dip and roll balls in chocolate.
Combine dry ingredients with moist ingredients. Divide into muffin tins. Bake 17 minutes at 425°.
Brown and drain hamburger. Combine all ingredients in a roasting pan. Bake at 350° for 30 minutes.
Preheat the oven to 350°. In a large bowl, mix together the flour, baking powder, salt and nutmeg; set aside. Place the margarine and sugar in another large bowl; beat at medium speed until light and fluffy. Add the eggs and beat well. Add the flour mixture and milk and beat at low speed until the mixture is smooth. Stir in the lemon rind and blueberries.
Cream together Miracle Whip, sugar and cocoa. Dissolve soda in the lukewarm water and add alternately to the creamed mixture with dry ingredients. Add vanilla. Bake at 350° for 25 to 30 minutes in a 9 x 15-inch pan. Can be baked in 2 (9-inch) layer pans, if desired.
Mix 1/2 of cheese with other ingredients. Mix well. Put in crock-pot. Sprinkle other 1/2 of cheese on top. Cook on low for 4 hours.
Cook bacon until crisp and browned. Add potatoes. Cover and cook slowly 10 minutes, stirring occasionally. Sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Put into 1 1/2-quart baking dish.
Cook macaroni in boiling, salted water; drain and rinse. Combine tuna, mushroom soup, onion and seasonings. Add a small amount of milk. Combine with macaroni in casserole. Place cubed cheese on top. Bake at 350° about one hour. Makes 6 servings.
Peel potatoes and slice into 1/2-inch rounds. Dry with towel. Heat oil in a large frying pan until hot. Gently place potatoes in oil and fry 10 minutes or until ready.
Select 4 very large or 6 medium size baking potatoes. Scrub well and cut each potato into 6 to 8 wedges, lengthwise. Arrange on a baking sheet. Combine melted butter and soy sauce. Brush over potatoes.
Bring the stock to a boil in a small saucepan and boil it over high heat until it is reduced to 1 cup. Combine the flour, salt and pepper in a shallow dish and dip the liver in the seasoned flour, coating it well. Heat the butter over moderately high heat in a large skillet and in it, saute the liver for about 2 minutes on each side for medium-rare, or until cooked to the desired degree of doneness. Transfer the meat to a heated platter. Add the whiskey to the skillet and heat it. Ignite the whiskey carefully with a match, tipping the skillet away from you and when the flames subside, add the reduced stock, garlic and tarragon. Boil the mixture for 1 minute, or until reduced slightly and stir in the cream. Spoon the sauce over the liver. Yield: 4 servings.
Bring to a boil; cover and simmer for 1 hour. Makes 3 quarts.
Place beans in casserole dish. Place chopped ham on top. Bake at 350° for 20 to 30 minutes.
Layer in bowl in order listed (amounts of first 5 items may vary depending on bowl size). Spread mayonnaise over top and sprinkle with sugar and then cheese. Garnish with chopped hard-boiled eggs and crumbled bacon. Do not toss.
Mix cheese and flour. Add butter and mix thoroughly. Mold 1 teaspoon dough around each olive; shape into ball. Place 2 inches apart on ungreased baking sheet. Cover. Chill at least one hour. Heat oven to 400°. Bake 15 to 20 minutes.
Cut and peel potatoes in 1-inch cubes. Cook 12 minutes; drain and let cool slightly.
Mix all ingredients. Bake in casserole dish at 350° until bubbly (about 30 minutes).
In a skillet combine chicken, water, vinegar, brown sugar, vegetable oil, soy sauce and bouillons. Cook and stir over medium heat for 20 minutes or until chicken is tender and liquid has evaporated.
Spread ice cream in bottom of crust. Freeze until firm. Spread fudge over layer of ice cream. Cover with chocolate Cool Whip. Freeze four hours. Let stand 15 minutes before serving. Drizzle fudge sauce on top and top each slice with a strawberry. Makes 8 servings.
Mix all together. Bake at 325°. Makes about 9 to 10 dozen.
Melt butter and add all other ingredients. Pour into an unbaked 9 or 10-inch pie shell and bake until firm at 350° for about 45 minutes or until center of pie is firm.
Mix all together; can add leftover vegetables, macaroni or fried potatoes. Pour catsup over top of loaf and bake at 325° until done.
Combine cocoa and baking soda; blend in melted butter. Add boiling water; stir until well blended. Stir in sugar and eggs and blend. Add flour, vanilla and salt. Stir in nuts and chocolate chunks. Pour in greased 13 x 9-inch baking pan. Bake at 350° for 35 to 40 minutes. Cool. Makes 3 dozen.
Mix all 3 ingredients well with pastry blender or 2 knives. Chill while you mix filling.
Mix all ingredients in blender on medium speed for approximately 30 seconds. Pour into a chilled glass. Serves one.
Use large skillet, heat oil, add onion, & rice, saute. Add hot water & tomato sauce. Bring to a boil. Turn heat to low. Cover until all moisture is absorbed.
Mix and chill. Put chilled dough in small tart pans that have been sprayed with Pam. Roll into balls and press into pans.
Crush cookies. Sprinkle on bottom of a 9-inch spring-form pan. Set aside. Use food processor to mix cheese and next eight ingredients until smooth. Add eggs and blend. Fold in chocolate morsels. Pour mixture over crumbs. Bake at 300° for 75 minutes. Increase oven to 350° for 15 minutes. Cool in pan on wire rack. Cover and chill. Place platter on top and flip. Remove sides of pan. Garnish with chocolate curls.
In heavy skillet, fry bacon until crisp. Add onion and green pepper; saute, stirring, until limp. Add garlic. Stir in tomato paste. Add beans, oregano, salt, pepper and water; heat to boiling. Reduce heat and simmer, uncovered, stirring now and then, until sauce thickens slightly. Serve over rice.
In an oblong cake pan, place cherry pie filling. Next, put a layer of pineapple. Sprinkle the cake mix on top and drizzle the margarine over this. Sprinkle with coconut and then pecans. Bake at 325° for 1 hour.
Partially defrost fillets if frozen fish is used. Cut in pieces 3 x 1 1/2-inch. Place on paper towels to dry.
Place frozen hash browns in 2-quart casserole dish, 13 x 9-inches. Combine remaining ingredients in microwave and heat until melted. Pour over hash browns and bake at 350° for 1 hour.
Melt sugar in juice. In microwave-proof dish, mix with pecans. Microwave on full power 6 to 7 minutes. Stir in microwave until golden brown. Spread on cookie sheet and separate. When cooled, nuts will be hard and shiny.
Put corn with liquid into large bowl. Mix all ingredients with corn except milk. Add just enough milk until mixture is smooth. Drop tablespoons of mixture onto hot oiled skillet. Turn when fritters have air holes on top. Serve with cinnamon and sugar on top or with butter on top.
Combine first 5 ingredients in mixer bowl; beat until well blended. Sift flour, soda, baking powder, 1/2 teaspoon cinnamon, salt, nutmeg and allspice into medium bowl. Add to applesauce mixture and mix well. Fold in 1/2 cup pecans.
Cut flowerets from broccoli. Peel stalks. Cut into chunks. Cook broccoli in boiling salted water in medium saucepan over medium-high heat just until broccoli is bright green and tender-crisp. Drain; rinse under cold water and drain thoroughly. Combine broccoli, rotini, olives, tomatoes, onion and salad dressing in a large bowl. Add cheese. Season to taste with pepper. Toss gently to coat. Cover and refrigerate at least 2 hours. Garnish with carrot strips.
Bring salted water to a boil. Add grits gradually. Reduce heat and cook until mixture becomes thick, stirring frequently, about 20 to 30 minutes. Add 1 1/2 cups of cheese, butter and Worcestershire sauce while hot and set aside. Beat egg yolks and add to grits while hot. If grits are too stiff, add milk as needed to make soft. Beat egg whites until stiff and fold into grits. Pour into greased casserole. Top with remaining 1/2 cup of cheese. Bake at 350° for 35 minutes or until lightly browned.
Cook sugar, syrup and water until it spins a long thread. Pour in raw peanuts and cook until mixture turns a golden color. Remove from heat and add margarine, soda and vanilla. Stir until margarine is melted. Pour into greased pan. Spread slightly. Cool thoroughly. Break in pieces.
Mix all ingredients, except chopped pecans, until mixed well. Form into a ball and roll in chopped pecans. Refrigerate at least 1 hour before serving with crackers. Keep refrigerated when not in use.
In a small bowl, mix bananas with lemon juice and vanilla. On wax paper, mix flour and next 4 ingredients.
Mix all ingredients. Pour into 2 pie shells. Bake 45 minutes at 400°. (Serve with Cool Whip for added taste.)
Cook broken spaghetti in salted water for 8 to 10 minutes. Drain. Cook hamburger, crumbled. Add Ragu spaghetti sauce. Add Parmesan cheese. Add spices (seasonings). Taste. Stir well. Simmer 10 to 15 minutes.
Mix potatoes, half of cheese and remaining ingredients. Put into dish and sprinkle with remaining cheese. Bake at 400° for 45 minutes.
Line cookie sheet with waxed paper. Stir peanut butter and corn syrup in a medium sized bowl with a wooden spoon until blended and smooth. Stir in sugar. Gradually stir in dry milk until blended. Form rounded teaspoonfuls into balls. Place on cookie sheet and refrigerate 1 hour or until firm. To decorate, press tines of a fork into dough in a crisscross pattern. Store with waxed paper between layers in a tightly covered container.
Combine buttermilk, pudding and Cool Whip. Drain fruit and fold into mixture. Crumble cookies and mix into salad. Refrigerate until ready to serve. Makes 12 servings.
Beat eggs thoroughly. Add milk and shortening. Sift flour, salt and baking powder twice. Add liquid and beat for 2 minutes. Pour into 2 hot, well-greased muffin pans. Bake about 20 minutes in a 400° to 450° oven.
Dissolve sugar in syrup; cook until clear. Add peanut butter and blend. Pour over corn flakes. Mix and drop on waxed paper using a tablespoon. Yield: 4 dozen.
Melt margarine. Mix flour, 1 cup sugar and milk. Add the unsweetened fruit. Sprinkle 1/4 cup sugar on top. Bake for 30 minutes at 350°.
Mix pumpkin, oil, sugar, orange rind and beaten egg. Sift dry ingredients into a bowl; add pumpkin mixture. Grease pan. Bake at 350° for 40 or more minutes (or for 1 hour at 300°).
In a 3-quart saucepan, saute the beef, onion and celery until meat is browned. Add tomatoes and salt; bring to boil. Stir in macaroni. Cover and cook over low heat, stirring occasionally, for 10 minutes or until macaroni is tender. Stir in cheese until melted.
Dissolve jello and salt in boiling water. Cool. Combine mayonnaise and sour cream until well blended. Stir into gelatin; stir until slightly thickened. Chill until partially set. Stir in chopped cucumbers, pimento and onions. Pour into a 1-quart mold. Chill overnight.
Preheat oven to 350°. Place layers of sliced apples and pineapple in baking dish greased with margarine. Combine sugar, cornstarch, salt and cinnamon; sprinkle over apples and dot with butter. Bake for 35 to 40 minutes.
In a 2-quart casserole, mix sugar, syrup and salt. Microwave for 5 minutes. Stir in peanuts; microwave 2 minutes. Stir; microwave 2 minutes. Stir; microwave 2 minutes. Stir (stop when peanuts are lightly browned). Stir in butter, vanilla and soda until light and foamy. Spread onto a well buttered cookie sheet. Cool; break into pieces.
Mix all dry ingredients; add grated cheese and onions, then the beaten egg and buttermilk. Stir well. Drop by spoonfuls into deep fat where fish are cooking. When done, they will float. Drain on paper.
Mix ingredients well. Wrap shaped tamales in aluminum foil. Boil for 20 to 30 minutes.
Arrange French bread slices in baking dish in a single layer. Pour egg mixture over bread. Cover and refrigerate for 2 to 24 hours.
Boil first 4 ingredients for three minutes. Cut biscuits into small pieces; put into a Bundt pan. Pour butter, sugar mixture over it. Bake in oven at 350° for about 20 minutes or you can use cupcake papers and cut biscuits up into them and pour a little of butter, sugar mixture over it and bake. Tear off little pieces. Eat like monkeys.
Combine flour, baking powder, sugar and salt. Mix well. With a fork, stir in egg, milk and corn until flour mixture is just moistened. In a large skillet heat 1/4 inch of oil on medium. Drop corn mixture by tablespoon into skillet about 5 at a time. Cook 3 to 4 minutes on each side. Drain well on paper towel-lined tray. Dust fritters with confectioners sugar.
Heat oven to 325°. Grease bottom and side of 9-inch pie plate. Stir together granulated sugar, butter, flour, cocoa, vanilla, salt and eggs in medium bowl. Stir in nuts. Pour into pan. Bake 25 to 30 minutes, until edge appears dry and toothpick inserted halfway between center and edge comes out clean (center will be moist). Immediately prick holes in pie with toothpick. Spread 1/4 cup fudge sauce over top. Cool completely. Beat heavy cream and powdered sugar in chilled medium bowl with electric mixer on high speed until stiff. Spread over fudge sauce. Drizzle with 3 tablespoons fudge sauce. Cover and refrigerate any remaining pie. Serves 8.
In medium size mixing bowl, combine cake mix, egg and Cool Whip. Mix these ingredients by hand until a dough is formed. Form dough into balls (size of your choice) and dip in powdered sugar. Place on ungreased cookie sheet and bake at 350° for 8 to 10 minutes.
Wash peppers and remove seeds. Grind pepper and onions. Cover with boiling water and let stand for 5 minutes; drain thoroughly. Add sugar, salt and vinegar. Put in pot and bring to a boil. Put in jars and seal. Makes approximately 6 pints.
Melt butter in a large skillet over medium-high heat. Add celery and onion. Cook, stirring constantly, until tender. Stir in rice, milk, soup (undiluted), water chestnuts, mayonnaise, parsley and salt and pepper (to taste). Stir until well mixed. Add shrimp and gently fold into mixture. Spoon mixture into greased casserole dish and bake at 350° for 30 minutes or until bubbly.
Crush the bag of cranberries. Mix with sugar and let it set for 1 hour. Mix Jell-O in the hot water and let it set up while waiting for cranberries. Mix chopped celery, nuts and crushed pineapple. When Jell-O is just about set, add cranberries and apples.
Flour chicken and saute in oil. Add pepper and sausage. Saute 1 to 2 minutes. Add wine; reduce by half. Add stock; reduce by half. Add potatoes. Cover and simmer until potatoes are tender. If needed, add a bit of water.
Mix and pour into unbaked pie shells. Bake at 300° for 1 hour. Makes 2 pies.
Mix all ingredients together until well blended. Use with tortillas, raw vegetables or snack crackers.
Mix egg and soy sauce together. Dip chicken cutlets in mixture; let drain and roll in bread crumbs. Brown in 1-inch oil and drain on paper towel. Bake in covered baking dish at 350° for 30 minutes. Add peaches and juice. Cover and bake for 15 minutes more.
Cut up cheese loaf in chunks. Stir in soup and Ro-Tel. Cook in crock-pot on low. Great for a large group.
Mix all in a slow cooker. Cover. Cook on low for 6 to 8 hours.
Combine beaten egg with rest of ingredients. Pour into a small casserole. Bake in a moderate oven at 375° for about 40 minutes or until firm.
Combine nuts, honey and butter and stir over low heat for 3 minutes or until thickened and boiling. Add beaten egg, lemon juice and rind and salt; cook slowly for 1 minute longer. When cool, spread over dough that has been brushed with beaten egg.
Preheat oven to 350° (175°C). Grease and flour tube pan.
Bring to a boil, then cool on stove. Put in a serving bowl and chill.