HumbleIntelligence/food-ner-1-Million huggingface dataset:
At least 1 day ahead, make an ice block by freezing sliced oranges and maraschino cherries in an 8 ounce plastic container. Mix the pineapple juice, frozen lime concentrate and frozen lemonade concentrate in a drink container and refrigerate.
Peel potatoes; cube. Add all other ingredients except tomato juice. Cover with water and simmer 30 to 45 minutes. Add tomato juice and simmer another 15 minutes.
Grind or put in blender the peppers and onions. Cover with boiling water and let stand 5 minutes. Drain well. Put in kettle with remaining ingredients and cook 1/2 hour. Can.
Mix the first 4 ingredients; bring to boil. Cook for 2 to 3 minutes. Remove from heat and add vanilla and butter. Makes about 2 cups of delicious hot fudge sauce for ice cream, etc.
Fry meat until brown. Stir in bouillon, celery, onion, soy sauce and monosodium glutamate. Heat to boiling. Reduce heat; cover and simmer 30 minutes. Shake reserved liquid and cornstarch in covered container. Stir gradually into meat. When thick, add vegetables and heat thoroughly. Serve over rice and chow mein noodles.
Preheat oven to 350°. Combine tomato sauce, chilies, salt, oregano and cumin in small saucepan. Cover, simmer 10 minutes. Combine cheese and onion in small bowl. Reserve 1/4 cup for topping. Heat oil in frying pan. Dip tortilla in hot oil to soften; drain. Place in baking dish. Top with 2 tablespoons sauce and scant 1/4 cheese mixture. Repeat layers, ending with tortilla. Pour remaining sauce over stack. Bake 25 minutes. Top with remaining cheese mixture. Continue baking until cheese is melted. Cut in wedges.
Melt butter, remove from heat, stir in flour, salt, pepper, paprika and onion. Stir in milk and bring to a boil. Simmer gently 5 minutes, stirring constantly. Meanwhile, cook macaroni shells and artichoke hearts as directed on packages. Drain both well. Combine crab, shells, hearts, sauce and sherry. Sprinkle with cheese. Bake at 350° for 20 minutes.
Melt together butter and 1 cup peanut butter. While still warm, mix with confectioners sugar. Spread in buttered 9 x 13-inch pan. Melt together chocolate bits with 1/2 cup peanut butter. Spread thinly over the first mixture. Refrigerate and cut.
Mix yeast and water in a bowl. Let set 3 to 5 minutes. Stir. Add half the flour, sugar, salt, shortening and egg. Beat on medium speed for 2 minutes until the batter is smooth and shiny.
Mix all ingredients. Wrap 1 teaspoon cheese mixture around olive. Freeze in single layers separated with wax paper. Bake at 400° on ungreased cookie sheet 15 to 20 minutes.
Combine sugar and soda in a deep 3-quart saucepan. Mix well with a wooden spoon. Then add cream. Stir carefully to keep sugar crystals in lower part of pan. All crystals should be dissolved when candy boils. This helps make it smooth and creamy. `Bring to boil on medium heat, stirring occasionally, to prevent scorching. Cook candy until it forms a soft ball in cold water. Remove pan from heat. Add butter immediately. Measure accurately. Too much will prevent them from firming. Add pecans and beat until mixture is thick enough to drop from a spoon. Drop candy on wax paper or foil.
Combine pimento, green pepper, onion, soup, broth, salt, pepper and 1/2 of cheese. Grease casserole dish. Layer spaghetti, chicken and mixture. Layer ingredients again, ending with mixture. Top with other cheese. Cook at 350° for 45 minutes.
In large kettle, cook celery and onion in butter until tender; add water, chicken, carrots, bouillon, marjoram, pepper and bay leaf. Bring to boil. Reduce heat; cover and simmer 30 minutes. Remove bay leaf; add noodles and parsley. Cook 10 minutes longer. Serve.
Cook and drain broccoli. Melt cheese and 1/2 of the margarine. Mix with broccoli. Place in greased baking dish. Melt remaining margarine and mix with crumbs. Sprinkle over top of the broccoli. Bake at 350° for about 20 minutes.
Beat egg whites until stiff. Add sugar gradually and fold in remaining ingredients. Drop by teaspoon onto greased cookie sheet. Bake in 450° oven until light brown.
Heat oven to 350°. Brown meat and onions; drain. Stir in tomatoes, paste, water and seasoning. Simmer minutes. Place round tablespoon of each meat sauce and cheese on each tortilla. Roll up tightly. Place seam side down in 12 x 8-inch baking dish; top with remaining sauce and cheese. Cover tightly with foil and bake at 375° for 25 minutes.
Heat soup and milk together. Add all remaining ingredients. Mix well. Bake for 25 minutes at 350°.
Preheat oven to 350°. Coat 9 x 13 baking dish with cooking spray.
Blend. Store in refrigerator up to one week. Makes 2 1/2 cups.
In a shallow bowl, combine flour, salt and pepper. Flour meat. Put oil in Dutch oven, heat, then add meat to brown. Arrange onion slices between layers of meat. Add water and Worcestershire sauce; cover and bake at 325° for 2 hours.
In a saucepan, saut the green pepper, onion and garlic in oil until tender. Add tomatoes, water, basil, bouillon, pepper and sugar; bring to a boil. Stir in noodles; reduce heat. Simmer for 10 minutes; add spinach. Cook until noodles are tender. Yield: 5 servings.
Wrap water chestnuts with bacon strips. Fasten with toothpicks. Bake 60 minutes at 300°. Combine remaining ingredients to make sauce. Drain off bacon grease and cover appetizers with sauce. Bake another 30 minutes.
Combine sugar, cream and water in saucepan; cook to soft boil stage. Remove from heat; beat until creamy. Add nuts and drop by spoonful onto buttered sheet.
Mix Parmesan cheese, chopped onions and mayonnaise; spread on cocktail rye slices. Bake on an ungreased cookie sheet at 450° for 8 to 10 minutes, or until bubbly. Serve as an appetizer.
Spread the rolls on cookie sheet and bake as directed on package. Mix together the mayonnaise and cream cheese. Spread on crust. Shred (processor work great) the cauliflower, broccoli, carrots, green peppers, radishes, cukes (not good in processor) and onions. Spread on top of cream cheese mixture. Cut and serve.
Mix ingredients as listed. Bake at 350 degrees for 50-60 minutes in a 9-inch pie shell.
Brown ground beef and onion together. Mix in soup, milk and vegetables with the ground beef. Put Tater Tots in bottom of a 9 x 13-inch pan. Pour beef mixture on top. Top with grated cheese. Bake at 350° for 45 minutes.
Place peaches in 9-inch pastry-lined pie pan. Combine sugar, flour, salt and peach syrup. Add butter and cook until thick. Remove from heat and add lemon juice; pour over peaches. Make lattice top crust. Bake at 425° for 30 minutes.
Mix all ingredients until well blended. Pour into pie crusts. Bake in 350° oven for about 30 minutes or until done.
Sift dry ingredients. Cut in shortening. Take out 1/2 cup crumbs for top (optional). Soda is added to milk. Add milk to dry ingredients. Pour into an 8 x 8-inch square pan and sprinkle crumbs over top. Bake 45 minutes at 350°.
Put ground beef in pot, which has a lid. Add hot water. Work mixture with the hands until it is blended. Add catsup as needed and plenty of chili powder and salt and pepper to taste. Cook, stirring occasionally, until thick. The grease comes to top and is easily skimmed off and discarded.
Soften gelatin in cold water in top of double boiler. Stir in mayonnaise. Add remaining ingredients. Pour into oiled fish mold and chill until firm.
Place frozen rolls in greased tube pan. Mix pudding mix, brown and	white sugars, cinnamon and pecans together. Sprinkle over frozen rolls. Melt 1 stick margarine and pour over top. Cover pan and leave at room temperature overnight.
Saut hamburger, onions and celery. Add water chestnuts, dry rice, soups and water. Blend together well. Bake in casserole dish 1 hour at 350°. Place dry Chinese noodles over top just before removing from oven.
Mix sour cream, mayo, taco seasoning mix, lemon juice, salt and pepper. Let chill. Then layer bean dip, taco mix, onions, tomatoes, olives and cheese.
Mix sugar, soda and flour in a large bowl. Set aside. Melt water, cocoa and oleo. Add to flour mixture. Mix well. Add sour milk, vanilla and eggs. Bake in a large cookie sheet (greased) at 400° for 20 minutes.
Combine all ingredients in a bowl; pour olive oil to cover. Let stand stand several hours; turn often. When ready to serve warm slightly. Do not cook or bring to a boil. Cook pasta to package directions, drain and toss with sauce.
Dissolve yeast in 1/4 cup warm water and 1 tablespoon of sugar. Add yeast mixture to all other ingredients and make softer than bread dough. Let rise until doubled in bulk. Punch down. For best results, let rise second time until doubled in bulk. Grease hand with oleo. Take small pieces of dough and shape into balls. Place 1 1/2 inches apart on greased cookie sheet. Flatten down with hand. Let rise for 45 minutes. Bake at 375° for 15 minutes.
Mix ingredients. Gradually add 1 cup buttermilk. Mixture will be on sticky side. Knead on floured board and shape into a ball. Place on greased cookie sheet. Bake at 350° for 40 minutes. Check last 10 minutes and brush top with butter.
Apricot or peach brandy may be substituted for plain brandy. Pears can also be used as fruit.
Combine butter, honey, mustard and lemon juice; mix well. Cut slits in chicken and lightly sprinkle with salt and pepper. Place chicken, meaty side down, in 9 x 13-inch pan. Pour mixture over chicken. Cover and refrigerate 3 to 4 hours. Bake, covered, at 350° for 30 minutes. Remove cover and turn chicken; bake 30 minutes or until well done. Baste occasionally.
Break up Hershey bars; set aside. Spread chopped nutmeats on sheet of foil. Cook sugar, oleo, water and white Karo to hard crack stage (300°). Pour hot mixture over nutmeats. Spread to cover nuts. Place Hershey bits on top, spreading as it melts. Cool completely and break into pieces.
Butter large casserole dish. Peel and slice potatoes; layer in dish. Add layer of onion and cheese. Make 2 layers. Place pork chops on top. Sprinkle with salt and pepper; pour water in about 1/4-inch to cover bottom of dish well. Bake at 350° to 375° for 45 minutes to 1 hour or until meat and potatoes are tender.
Soak beans overnight in cold water. Boil in salted water until tender; drain. Add brown sugar, bacon (cut into small pieces) and onion. Add 1/2 cup water and prepared mustard. Mix and put into 9 x 13-inch pan. Bake approximately 2 hours at 350° until brown. Serves 10 to 12.
Stud oranges with cloves. Bake at 350° for 20 minutes. Combine with remaining ingredients in a large pot and simmer on low heat 1 1/2 hours. Cool and refrigerate overnight. Serve hot or cold. Yields 20 (5 ounce) drinks.
Mix Cool Whip and yogurt together. Refrigerate for 2 hours. Serve dip in small bowl surrounded by sliced fruit.
Mix flour and cocoa; set aside. Mix sugar, butter, eggs and vanilla; beat until creamy. Gradually blend in flour mix. Stir in nuts. Pour into greased 8-inch square pan. Bake at 350° for 20 to 25 minutes. Cool completely. Cut into 2-inch squares. Makes 16.
Heat first 4 ingredients to boiling. Remove from heat and let cool while chopping the vegetables. Grate or chop cabbage, removing the heart (may use food processor). Add peppers and onion. Pour sugar over top along with vinegar mixture. This can still be warm. Salad keeps a couple of weeks in refrigerator.
Brown bacon and onion in skillet. Take from heat and drain off grease and crumble bacon. In saucepan heat sugar, vinegar and water until sugar is dissolved. Remove from heat. In large bowl mix all ingredients together while warm. Keep refrigerated in a sealed jar. Serve on a lettuce salad or with watercress.
Take milk, sugar, vinegar and Karo and boil for 4 minutes. Stir in peanut butter, marshmallow and 2 squares chocolate if desired.
Boil water and oleo; add flour and salt. Beat over heat until mixture forms a ball in the pan. Remove from heat and cool slightly. Beat in the eggs, one at a time. Drop by tablespoon onto ungreased baking sheet; leave them room to expand. Bake at 400° for 40 to 45 minutes. Cool. Cut off the top and fill with ice cream. Replace top and serve with strawberries or sauce.
Wash and cook pinto beans until done in heavy saucepan or cooker. Keep plenty of water in while cooking.
In large skillet, brown and drain ground beef. Add soup mix, oregano, garlic salt, tomatoes and water. Bring to a boil. Add macaroni. Cover. Cook 20 minutes, stirring occasionally until macaroni is tender. Stir in Parmesan and top with Mozzarella.
Cream the first 3 ingredients. Combine the next 4 ingredients and stir into creamed mixture. Add the last 2 ingredients. Bake at 350° on cookie sheet for 15 minutes.
Brown meat. Remove fat and drain. Add remaining ingredients. Cook on low 6 to 8 hours or high for 4 hours.
Blend sugar, oil, eggs and vanilla well with electric mixer. Stir in dry sifted ingredients and mix well. Bake in greased and floured 8 cup Bundt pan Bake at 350° for 1 hour.
Mix ingredients and spread on cookie sheet. Bake at 350° for 15 to 20 minutes. Melt sweet chocolate and spread on while still warm. Sprinkle ground nuts on top and cut into squares.
Cut the turkey fillet into strips and put into a bowl. Add the oil, soy sauce and sherry; stir. Leave to marinate about 30 minutes. Preheat browning dish to maximum according to manufacturer. Stir in turkey strips. Then add the marinade and ginger and stir quickly to seal the meal . Add the pepper and onions and microwave on High 2 minutes. Stir in bean sprouts and microwave on High for further 2 minutes. Serve at once over rice and soy sauce.
Prepare egg custard mix as directed on package for pie, reducing milk to 2 1/2 cups. Pour into pie shell. Chill until set, at least 3 hours. Meanwhile, combine the sugars, pecan pieces, butter and light corn syrup in saucepan. Cook and stir over low heat until mixture comes to a full boil. Add the water. Continue boiling 1 1/2 minutes. Add vanilla. Cool, spoon sauce over individual servings of pie.
Mix and pour into loaf pan. Bake 40 minutes in 350° oven.
Cover cucumbers, onions and salt with cold water and ice cubes. Set aside about 3 hours. Do not use metal container. Mix all other ingredients and simmer for 30 minutes. Pour cold water off cucumbers. Pack in jars. Cover with hot liquid. Process 10 minutes.
Cook onions in 3 tablespoons butter in large saucepan until onion is tender, but not brown. Add turkey broth, vegetables and seasonings. Simmer until vegetables are tender. Melt remaining butter in skillet. Blend in flour. Add milk and cook over low heat until thickened, stirring constantly. Stir white sauce into turkey-vegetable mixture and heat thoroughly. Serve immediately. Makes 1 1/2 quarts of chowder or 4 to 6 servings.
Spray a large skillet with a non-stick coating. Stir-fry beef strips until browned. Add all but the last 3 ingredients and simmer, covered, for 5 to 10 minutes. Meanwhile, mix cornstarch with soy sauce and water. Stir into hot mixture and continue cooking until thickened. Serve over noodles or quick cooking brown rice. Makes 5 servings.
Combine first 4 ingredients; beat well. Combine cornmeal and baking powder. Stir into corn mixture. Pour into greased 10-inch iron skillet and bake at 400° for about 30 minutes.
Put onion and reserved peach juice in a large skillet; bring to boil over medium heat. Reduce heat and simmer about 2 minutes until onion is tender.
Stir together 3/4 cup sugar and cornstarch in 3-quart saucepan. Gradually stir in milk until smooth. Bring to boil over medium heat, stirring constantly. Boil for 1 minute. Remove from heat; stir in lemon rind, lemon juice and food coloring.
Combine chicken, egg, mayonnaise, onion and green pepper. Cover and refrigerate at least 2 hours. Spread 1 teaspoonful on each cucumber slice. Top with toasted pecan.
Prepare dressing mix with mayonnaise and buttermilk. Steam frozen broccoli until done (about 4 to 5 minutes in microwave). Combine bacon, mushrooms, cheese, croutons and onion. Coat with prepared Hidden Valley Ranch dressing to taste. Double recipe for a large group.
Combine the ingredients and bring to a boil. Simmer 5 minutes. Blend 2 tablespoons melted butter and 2 1/2 tablespoons flour. Add to mixture. Mix well and remove from heat. You may sprinkle with Parmesan cheese and brown in oven. Serves 6.
Melt Baker's chocolate and margarine in double boiler over hot, not boiling water. Stir sugar and vanilla into chocolate mixture. Place in a medium bowl. Cool. Beat until blended. Beat the eggs in, one at a time, mixing very well. Sift flour, baking powder and salt together and stir into chocolate mixture. Fold in chocolate chips. Refrigerate overnight.
Combine water, sugar, yeast and shortening. Mix well. Mix in enough of the flour to make a workable dough to roll out for biscuits. Roll dough and cut out biscuits. Place on greased baking sheet. Let stand 1 hour in warm place.
Melt butter in large skillet and lightly brown the Rice-A-Roni. Stir in the water and chicken flavor, then remaining ingredients. Bring to a boil, then lower heat, cover and simmer for 15 minutes.
Mix 3/4 cup sugar and cinnamon in plastic bag. Cut each biscuit into 4 pieces and shake in bag. Layer in Bundt pan. Put cherries and pecans in between layers. In saucepan, melt margarine and brown sugar. Pour over biscuits. Bake at 350° for 40 minutes. Let set for 2 minutes. Invert on plate.
Brown ground beef with onion and green pepper in skillet; drain off fat. Add tomato sauce and catsup and heat. Place alternate layer of the beef mixture and cheese slices in 1 1/2-quart casserole; arrange biscuits on top. Bake at 400° for 20 to 25 minutes or until biscuits are golden brown.
In Dutch oven, saute onions, celery and carrots in butter for 5 minutes. Add fish, cover and cook 15 to 20 minutes, stirring frequently until fish flakes. Add soup, milk and half and half. Simmer 20 minutes on medium-low heat after fish is cooked.
Combine all ingredients and bake in greased dish for about 1 hour at 325°.
Bake cake and cool. Cut into small squares and place in bottom of glass or see through bowl. Mix pudding, pie filling and pineapple. Layer on top of cake. Top with Cool Whip and garnish with fresh fruit.
Lightly toss carrot, cabbage, raisins, salt, lemon juice and sugar until well combined. Refrigerate until well chilled. Just before serving, toss with dressing.
Mix all ingredients together in a large bowl. Mix well. Pour in pie crusts. Chill for several hours. Serve cold. Makes 2 pies.
Spray 13 x 9 x 2-inch baking dish. Combine all ingredients, except chicken and Parmesan cheese. Mix well. Pour ingredients into baking dish and place chicken on top. Top with Parmesan cheese. Bake at 375° for 45 to 50 minutes. If desired, sprinkle extra Italian seasoning on top of Parmesan cheese. Makes 4 to 6 servings.
Melt shortening in bottom of stew pot. Roll meat in mixture of flour, salt and pepper. Brown meat on all sides in hot shortening.
Combine in saucepan sugar, evaporated milk, egg yolks, butter and vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add coconut and pecans. Makes approximately 2 1/2 cups.
Beat until well blended with mixer. Bake at 350° for 1 hour. Top with desired frosting.
Slice the onion and pepper into 1/8-inch strips. In a nonstick skillet, heat oil over medium-high heat. Add onion and pepper slices and saute, stirring constantly, about 5 minutes or until onion is slightly brown.
In a tightly closed roasting bag big enough for your roast, marinate in Allegro overnight, turning bag before bedtime. Put in cold oven and heat oven to 500° to 550° for 8 minutes. Turn the oven off, but do not open oven door or the bag for one hour.
Cook noodles according to package directions; drain. In a skillet, saute shrimp in margarine for 5 minutes or until pink. Combine mushroom soup, sour cream, mayonnaise, mustard, chives and sherry. Mix until well blended. In a greased 9 x 13-inch baking dish, make layers, beginning with noodles, then shrimp and crab. Next, layer sauce mixture. Spread over seafood. Top with grated cheese. Bake at 350° for 35 minutes. Makes 8 to 10 servings.
Mix together ground chuck, spaghetti sauce and water. Mix noodles into spaghetti sauce mix. Pour into 2 (9 x 13-inch) baking dishes. Top with cheese, then cover with pepperoni. Bake at 350° until cheese melts, approximately 20 minutes.
Saute onion in butter. Cook broccoli according to package; drain. Add all ingredients together and heat until bubbly. Serve with large size corn chips.
Crush wafer. Add milk. Mix well. Add cherries and pecans. Mix well. Use powdered sugar to form into roll. Wrap in aluminum foil and refrigerate.
Mix 1 1/2 cups oil, 1 1/2 cups sugar and eggs. Beat until well blended. Add the soda with the buttermilk, alternating with the 2 cups flour. Mix well, then add the vanilla and a few drops of yellow food coloring. Pour this into a 13 x 9-inch pan. Bake at 325° for 35 minutes. While the cake is cooling, combine the remaining ingredients. Cook in a double boiler until thick. Spread on cake when the cake has cooled.
Combine all ingredients together and mix well. Form into small balls. Place on ungreased cookie sheet. Mash out with a fork. Bake at 350° for 10 minutes. Makes about 2 dozen.
Melt butter over medium heat; turn to low heat. Add garlic, green onions and prawns. Saute until prawns turn pink. Add wine; bring to simmer. Thicken with flour slightly. Serve with rice. Makes 4 servings.
Cook broccoli or cauliflower. Stir together constantly and bring to a boil, for 1 minute, milk, oleo, salt, pepper and cornstarch. Add paprika and Swiss cheese.
Saute chopped onion in bacon drippings, add ground beef, cook until done, add chopped tomatoes, picante, salt and pepper. Fry tortillas in hot oil, drain on paper towels, either flat or folded. Fill with meat mixture, add chopped lettuce, tomatoes, top with cheese and serve immediately. Onions and picante may be added, if desired.
Preheat broiler. Add grated cheese to cream sauce and stir to melt. Keep warm. Place slices of turkey on the toast. Cover each with 1/4 cup sauce. Place 2 strips of bacon on each sandwich. Sprinkle 1 tablespoon Parmesan on top of each sandwich. Place sandwiches under broiler. Broil until bubbly and speckled brown. Makes 4 servings.
Soak fatback in very hot water until water is completely cool. Mix flour and water together for batter. Dip each piece into batter and fry in hot cooking oil until crisp.
Combine milk, cream of mushroom soup and eggs. Add egg noodles, turkey, bread crumbs, cheese and butter. Bake at 350° for 30 to 40 minutes.
Cream shortening and sugar together. Beat eggs until light and add to creamed mixture. Mash bananas and add lemon juice. Blend with creamed mixture. Sift flour, baking powder and salt together. Mix into banana mixture. Add nuts. Bake in greased loaf pan in 375° oven about 1 1/4 hours. Makes 1 pound loaf.
Mix pumpkin, sugar, salt, spices and pecans; fold into whipped cream. Place scoop of ice cream in pie shell. Pour pumpkin mixture over ice cream. Freeze at least 2 hours. Garnish with additional whipped cream if desired.
Sprinkle pork chops with garlic salt, pepper and meat tenderizer. Add Worcestershire sauce and marinate. Grill pork chops over medium coals until done.
Combine milk and eggs in bowl, mix well. Set aside. Sift 1 1/2 cups flour, salt and baking powder together. Pour egg mixture into flour mixture. Blend well. Add additional flour to make thick batter. Fill 9-inch skillet 2/3 full of oil, heat to 375°. Pour batter into 1/2 inch funnel, drizzle batter from funnel into hot oil. Turn to brown on both sides. Sprinkle with powdered sugar. Serve hot.
Combine the first 4 ingredients in saucepan. Cook on stove over low heat until thick. Drain the cherries. When sauce is cool, combine the cherries and bananas with the sauce mix in a large bowl. Top with shredded coconut. Chill until served.
Preheat oven to 375°. Beat egg whites until they begin to stiffen. Add sugar, gradually beat until stiff. Fold in chocolate bits slowly. Mix thoroughly. Drop by teaspoon onto greased cookie sheet. Place in oven. Turn off oven at once. Let sit overnight. Makes 2 dozen cookies.
Saute onions and celery in a small amount of oil. Add broccoli, rice, chicken soup, Cheez Whiz and milk. Bake at 350° for 45 minutes. Serves 8 to 10.