HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut tops from peppers. Remove seeds and membranes. Chop tops to make 1/3 cup; set aside. Cook peppers in boiling water for 5 minutes; drain. Combine rice, beef broth, water and salt. Heat to boiling; stir. Cover and cook over very low heat for 15 minutes. Cook onion, the 1/3 cup chopped green pepper and the celery in butter or margarine until tender, but not browned. Stir in ham. Add to rice mixture; toss lightly to mix. Spoon into pepper cups. Combine bread crumbs and the melted butter. Sprinkle over tops of peppers. Place in baking dish and bake in a 350° oven for 20 to 25 minutes. Makes 6 servings.
Cook meat, onion and green pepper in a large skillet until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, garlic, sugar, 1 teaspoon salt, chili powder and pepper. Simmer 20 to 25 minutes or until thick. Add cheese; stir until melted. Turn into greased 9 x 9 x 12-inch baking dish.
Heat oven to 400°. Heat water and bring to a rolling boil. Stir sifted flour into water and butter. Stir until mixture forms a ball. Remove from heat. Beat in eggs, one at a time. Drop by tablespoon onto baking sheet into mounds 3-inches apart. Bake 45 to 50 minutes. Cool.
Beat 2 egg whites until stiff. In a bowl, add sugar, flour and egg yolks; beat well. Add butter, juice and rind of 1 lemon and milk. Beat all this together. Fold in beaten egg whites. Put into 9-inch unbaked crust and bake at 350° for about 1 hour or until golden brown and an inserted knife comes out clean.
Grate sharp and pimento cheeses. Add the next 5 ingredients; mix well. Roll into 2 large balls or 3 small balls. Use paprika or chili powder to coat each ball. May be wrapped in foil and kept in refrigerator for several weeks.
Combine oatmeal and buttermilk and let set overnight. Add remaining ingredients. Yield: 18 pancakes.
Stir the ingredients together and pour this mixture into the molds. Place the molds in the freezer until frozen thoroughly.
Peel tomatoes and coarsely chop. Peel, slice and finely chop onion. Seed and coarsely chop bell pepper. Peel and coarsely chop cucumber. Combine vegetables in 2-quart pitcher or bowl. Add finely minced garlic if using fresh clove. Combine tomato juice, vinegar, olive oil, salt, pepper and garlic powder (if used) in small bowl. Pour over vegetables. Chill several hours. Serve 1-cup portions. Makes about 6 to 8 cups. Contains 64 calories per serving.
Cut shortening into 2-cup flour. Add 1/4 cup flour to water; stir to make paste and pour into first mixture. Stir, using hands if necessary; roll out on floured surface. Makes 2 crusts, with enough for lattice topping.
Put corn and tomatoes in a kettle and cook with salt and 2 tablespoons of the butter. Boil noodles, wash and drain. Melt remaining tablespoon of butter in skillet and saute onion, green pepper and mushrooms slowly until onion is clear; add celery, meat and pepper. Cook well; add to corn, tomatoes and tomato soup. Add Worcestershire sauce and taste for seasoning. Add noodles and simmer all together for 1/2 hour. Set back and let stand all night in refrigerator, if possible. One hour before serving, put in a buttered baking dish. Dot generously with butter and grated cheese (any kind you have), and bake at 325° for 1 hour.
Sift dry ingredients. Stir in remaining ingredients. Pour into greased 10 x 14-inch pan. Bake in slow oven (300°) for 30 minutes.
Combine strawberries, kiwi, sugar, and nectar in small 2-quart saucepan. Bring to a boil then reduce heat to low and let cook for about 10 minutes, stirring occasionally. Remove from heat and stir in vanilla extract, almond extract, and almonds. Return to medium heat and continue cooking for about 2 minutes. Pour into a sterilized jar and seal well. Allow to cool slightly before refrigerating. Great served over cream cheese.
Cook noodles until tender. Add desired amount of butter. Mix 1 cup of Cheddar, then 1 cup Monterey Jack. Stir until mixed well.
Preheat oven to 350°. Grease a large casserole dish or round cake pan. In a large bowl, mix flour, sugar, baking powder, salt and baking soda. With pastry blender, cut in butter until mixture looks like coarse crumbs. Stir in raisins and caraway seed.
Pare potatoes and carrots; slice both thinly. Slice onion. Put vegetables in bottom of crock-pot. Add seasoning and meat to crock-pot. Add liquid. Cover and cook on low for 10 to 12 hours (high 5 to 6 hours).
Cook potatoes in a 3-quart saucepan, covered with water and salted. If large potatoes used, cut up in 1-inch pieces, small ones, leave whole. Drain when cooked.
In heavy 2-quart saucepan, combine the first 5 ingredients; blend well. Cook over medium heat for 10 to 13 minutes, or until thick and bubbly, stirring constantly. Stir in coconut and pecans. Remove from heat; cool. Reserve 1 1/4 cups of topping mixture; set aside. In large bowl, combine cookie ingredients and remaining topping mixture. Stir by hand until thoroughly moistened. Heat oven to 350°. Shape mixture into balls. Place 2 inches apart on ungreased cookie sheet. Make indentations in balls; fill with topping mixture.
Dissolve gelatin in 2 cups boiling water. Add whole cranberry sauce and mash into hot liquid. Add pineapple and juice. Mix well and pour into mold or 9 x 9-inch pan. Chill several hours to congeal. Really good and sugar-free.
Make a syrup of sugar, vinegar and cinnamon stick. Simmer 15 minutes. Stick the cloves into the peach halves and drop into the syrup. Remove immediately. Delicious with fresh ham. Fix peaches 2 or 3 days ahead.
Cream margarine and sugar until fluffy. Beat in syrup, then eggs one at a time. Beat in flour gradually. Fold in nuts. Pour into greased 15 x 10-inch pan. Bake at 350° for 25 minutes. Frost with Chocolate Chip Frosting. Cut in squares.
Dissolve jello in water. Add cranberry sauce; mix. Add remaining ingredients and pour into a mold. Refrigerate.
In bowl, dissolve jello in boiling water. Add ice cream and stir until melted. Pour into glasses. Chill and serve.
Brown the beef in a skillet, stirring until crumbly; drain well. Add the beans and seasoning mix and mix well. Spread in a 9 x 13 baking dish. Spread the sour cream over the top. Sprinkle with cheese and bake at 350 degrees for 30 minutes.
Mix cake as directed on box and spread in jelly roll pan. Bake at 350° for 12 to 15 minutes.
Melt butter; add flour, cream cheese, pimiento and seasoning and blend. Combine milk and chicken broth and add gradually to first mixture, stirring constantly. Heat to boiling and cook for 3 minutes. Add chicken and macaroni. Pour into greased baking dish and bake in moderate oven at 350° for 25 to 30 minutes. Serves 8.
Saute onions in butter in saucepan. Cook over low heat, covered, about 5 minutes. Add remaining ingredients except spinach, salt and white pepper. Simmer, covered, 20 minutes. Add spinach and seasonings to taste. Heat thoroughly.
In a large bowl, cream together butter and the 1/2 cup powdered sugar until fluffy. Add 2 cups of flour, beating until blended. Spread evenly over the bottom of a well-greased 9 x 13-inch baking pan. Bake in a 350° oven for 20 minutes.
Place chicken in shallow baking dish. Combine honey and mustard; mix well. Spread mixture over chicken. Pour wine over chicken and sprinkle with breadcrumbs. Cover and bake 45-65 minutes at 350 ° to an internal temperature of 180°. Serve sauce with the chicken.
In a 7 x 11-inch glass dish, layer lettuce, celery, onion, peas and eggs. Combine sugar and mayonnaise. Spread evenly over dish to the edges. Sprinkle with cheese and bacon or bacon bits. Cover and chill overnight. Makes about 8 servings.
Combine potatoes, 1/4 cup butter, onion, sour cream (reserve 1/4 cup), pepper, salt, soup (reserve 1/4 cup) and 1 cup cheese. Pour in a 2-quart casserole dish. Mix together bread, 1/4 cup butter, 1 cup cheese, 1/4 cup soup and 1/4 cup sour cream. Pour on top. Bake at 350° for 45 minutes.
Set aside 1/4 cup of crushed cookies for topping. Combine the remaining cookies with butter. Spread into a 13 x 9 x 2-inch.
Cook and drain broccoli; combine soup, mayonnaise, eggs and onion. Add to broccoli and pour into baking dish. Sprinkle the top with cheese. Melt margarine and add to the stuffing mix; spread on top and bake for 45 minutes in 350° oven.
Mix all together; put into crock-pot and simmer for several hours. Serve with hot corn bread or crackers.
Add melted butter to soup; add sugar. Sift dry ingredients together. Add to first mixture. Add dredged raisins and nuts. Pour into greased pan and bake 45 minutes at 325°.
Cook broccoli according to package directions. Drain well. Blend together soup, milk, salt and pepper. Place in a 1-quart casserole dish. Stir in broccoli. Combine crumbs and margarine. Sprinkle on top of casserole. Bake at 350° for 30 minutes. Serves 6.
Prepare Jell-0 as directed on package. Mix with applesauce. Pour into 13 in. by 9 in. pan for servings about 1/2 inch thick, or use smaller pan for a thicker layer.
Mix chicken and tomato sauce in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 5 minutes, stirring occasionally. Stir in corn and beans. Heat to boiling; reduce heat to low.
Mix ingredients well. Shape into loaf in shallow baking pan. Bake at 350° for about 1 hour. Makes 6 servings.
Mix and beat all ingredients 2 minutes. Grease and flour 3 loaf pans. Bake 1 hour at 350° or until pulls away from sides and checks done by inserting a toothpick. Punch holes in top of loaves and pour glaze over bread in pans. Remove when cool.
Combine gelatin and sugar in a saucepan; stir in water. Let stand 1 minute. Cook over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and cool. Stir in remaining ingredients. Pour into a 13 x 9 x 2-inch pan. Cover and freeze 8 hours. Spoon about 1/4 of frozen mixture into blender or food processor and process until smooth. Repeat until all the mixture is processed. Return to freezer and freeze 4 hours or until firm. Let stand at room temperature for 15 to 20 minutes before serving.
Brown pork chops quickly in small amount oil. Drain beans, reserve juice; place beans into 1 1/2-quart casserole dish or square 9 x 9-inch baking dish. Add 1/2 can mushroom soup to 1 cup bean juice and put in skillet where pork chops have been browned. Warm slightly. Add 1/2 can onion rings and stir gently to mix. Pour over beans in casserole dish; then top with pork chops. Cover this with other half of onion rings and remaining 1/2 can mushroom soup. Bake 30 to 45 minutes at 325° until mixture is bubbly.
Pound chicken into 1/4-inch thickness. Mix flour and pepper. Coat chicken with flour mixture. In skillet in hot oil, brown chicken. Stir in soup and water. Reduce heat to low. Cover. Simmer 10 minutes or until chicken is fork-tender. Makes 4 servings.
Dissolve the gelatin and 1/2 cup sugar in the boiling water. Add the lemon juice and undrained crushed pineapple. Chill until gelatin mixture is partially set. Fold in the ground cranberries, ground orange, diced celery and walnuts or pecans. Pour gelatin mixture into an 8 1/2-cup mold. Chill until firm. Drain the pineapple slices; serve salad with pineapple slices. Makes 10 to 12 servings.
Beat at medium speed for 4 minutes. Bake @ 350 degrees 40 - 45 minutes.
Boil first three ingredients for one to two minutes. Add peanut butter and vanilla to the chocolate mixture. Pour over oatmeal and mix. Drop by spoonfuls onto 2 cookie sheet and cool. Makes about two dozen cookies.
Cut broccoli flowerets and tender part of stalks into small bite-sized pieces. Mix mayonnaise, sugar and vinegar. Pour over all other ingredients in a large bowl. Toss. Chill overnight or several hours. For variety, use 1/2 bunch broccoli and small head cauliflower, chopped.
Mix in 2-quart pan and simmer on top of stove for 20 minutes all of the ingredients, except for the catsup and Worcestershire sauce. After simmering for 20 minutes, add and bring to boil, stirring constantly, the catsup and Worcestershire sauce.
Combine yeast and water; set 5 minutes. Add milk, oil, sugar, salt, eggs, and 3 cups flour...rest flour.
Melt butter; pour over 1 package of crushed Ritz crackers in a 9 x 13-inch pan. Put ice cream in mixing bowl. Add milk and pudding mix; beat well. Let sit in freezer for about 1 hour. Top with Cool Whip.
Cut squash in half and spoon out seeds. Mix all ingredients and spoon 1/4 of mixture into each half. Place squash in ungreased baking dish (13 1/2 x 9 x 2-inch). Season cut sides with salt and butter. Pour water into dish 1/4 inch deep. Cover with foil and bake in 400° oven for 30 minutes or until tender.
Mix butter, sugar and eggs until fluffy. Add flour, baking powder and salt. Beat well. Add vanilla and nuts. Stir well. Bake at 350° for 25 minutes in a 9 x 13-inch pan. Cut in squares when cooled and cover with powdered sugar.
Wrap each breast half with bacon; secure with toothpick. Place chipped beef in casserole dish, then wrapped chicken breasts. Mix soup and sour cream together and pour over meat. Bake in oven at 275° for 1 1/2 hours.
In a 3-quart Dutch oven, cook bacon until crisp; remove, drain and reserve. Sprinkle beef with salt and pepper. Brown beef with garlic in bacon drippings; stir in tomato sauce, onions, water, wine, orange peel, oregano, thyme and 1/4 teaspoon pepper. Simmer, covered, for 1 hour. Add carrots and potatoes; simmer, covered, 30 minutes more or until vegetables are tender. Uncover and simmer 15 minutes more until slightly thickened. To serve, garnish with reserved bacon. Makes 8 to 10 servings.
Preheat oven to 350°. Lightly flour pan. Mix egg, margarine and brown sugar. Add vanilla, flour, chocolate chips and peanut butter. Mixture will be thick. Pour into pan and bake for 25 to 30 minutes. Allow to cool, then eat.
Preheat oven to 350 degrees. Grease bottom of 2 loaf pans. Combine flour, sugar, baking powder and salt. Combine bananas, milk, peanut butter, oil and eggs in small bowl. Add to dry ingredients; mixing until moistened.
Melt small amount of butter in pan and brush over chicken. Salt and pepper accordingly. Combine soups and water in a bowl; mix well. Pour rice and soup mixture over chicken in a baking dish. Bake in 325° oven for approximately 1 1/2 hours. Do not cover. Check and perhaps stir every so often.
Dissolve gelatin and sugar in boiling water; cool (put in fridge to speed it up). Add apricot baby food and pineapple (including juice). Mix well. Combine milk, cream cheese and nuts. Mix until smooth. Add to cooled gelatin mixture. Pour into 9 x 13-inch pan or dish and chill to set. If desired the mixture can be put in two 9 x 9-inch pans (or plastic containers with lids). Serve one and freeze the other. Keeps in freezer up to 6 months.
Pick shells from crabs and place meat in a bowl. Tear bread into small pieces. Add all the ingredients to crab meat and mix. Form into 8 patties and refrigerate for several hours until firm. Cook in skillet until brown on both sides.
Mix thoroughly in punch bowl the pink lemonade, cranberry juice and ginger ale. Add block of ice or lots of ice cubes, lemon sherbet and strawberries. Makes about 28 cups.
Mix dry ingredients and set aside. Mix oil, sugar and eggs. Stir flour mixture in. Batter will be lumpy. If too dry, add milk. Add pineapple and apples. Pour into 2 loaf pans or long 9 x 13-inch pan. Can add nuts on top. Bake at 350° for 60 minutes.
Wash berries, run through Squeezo. Measure juice; put into 6 to 8-quart pot. Add lemon juice. Measure sugar into bowl. Add box of Sure-Jell and butter. Bring mixture to full rolling boil over high heat, stirring constantly. Quickly add sugar to fruit. Bring to full rolling boil, stirring constantly, and then continue boiling for 1 minute, stirring constantly. Remove from heat. Skim off any foam with large metal spoon. Immediately ladle into jars. Wipe with damp cloth rim of jars. After cooled, cover with wax.
Dip each pork chop in salad dressing and roll in crushed corn flakes. Place in baking pan and bake at 375° for 45 minutes. Serves 4.
Beginning with the english peas, place a layer in the bottom on a Pyrex dish. Add a layer of green pepper, a layer of onion, a layer of bacon bits, a layer of cheese. Spread a layer of mayonnaise over the top. Chill and serve.
Quarter biscuits and roll in cinnamon and sugar that have been mixed together. Grease a Bundt pan. Layer biscuits into pan. Melt margarine and add brown sugar and water. Mix. Pour over biscuits. Bake at 350° for 25 minutes. Invert onto plate while warm.
Cut beef into thin strips. Sprinkle freely with salt and pepper; let stand 2 hours in cool place. Make a roux by blending flour with butter over gentle heat, until mixture bubbles and is smooth. Gradually stir in beef stock and cook until mixture begins to thicken. Boil for 2 minutes, then strain into a saucepan. Add heavy cream and tomato juice, stirring constantly. Simmer very gently, without boiling.
Mix milk and Cool Whip; chill for 1 hour. Mix remaining ingredients and add to chilled milk. Chill overnight.
Melt butter, peanut butter and chips on low heat. Add cereal and stir. Take powdered sugar and empty into a large paper bag. Add mixture and shake until coated.
Soak cucumbers 15 minutes in boiling water. Drain; pack cucumbers in jars. To each jar add 1/2 cup vinegar, 1/2 teaspoon powdered alum and 1 tablespoon picking salt. Add dill and garlic as desired. Fill with boiling water; seal. Place in sink of hot water. Leave until water is cooled.
Drop by teaspoon on a nonstick cookie sheet. Bake in a 350° oven for 8 to 10 minutes.
In a large cooking pot, pour oil, and brown meat and onion together over medium heat. Hint: If you'll lightly scorch meat it will enhance the flavor of the broth. Sprinkle on the flour and stir until meat is coated. Add 3 quarts of water, add salt, & bay leaf, cover and cook over medium heat at least 4 hours or until meat is good and tender. 2. Prepare carrots and potatoes, then add to pot. Add corn and green beans and a little more salt as the veggies will absorb a lot. Add garlic & pepper. Cover and cook for 30-40 minutes. 3. Add tomatoes, zucchini & noodles. Then, in a cup, pour gravy mix, add a little water, just enough to thoroughly moisten & not clump, slowly add a little more, until cup is half full. While stirring stew, add the gravy mixture. Let it cook for five minutes.
Cut chicken into parts and bake, covered, 1 hour in a 350° oven. Grate cheese, chop onion and tear taco shells into small pieces. Combine 1 can of soup with 3 Ro-Tel tomatoes plus a little Ro-Tel tomato juice. Heat this mixture; also, a little chicken broth may be used if needed or desired. Layer in a greased casserole dish, alternating chicken, onions, tacos and cheese and soup. Save some taco bits for the top. Bake at 350° for 30 minutes.
Bring vinegar mixture to a rolling boil; add sugar. Pour hot mixture over squash. Bring entire mixture to a boil again and then pack in jars and seal.
Beat the eggs until light and fluffy. Add 1/2 of the half and half and all the dry ingredients. Beat the batter until smooth. Add the rest of the half and half, in 1/2 cup portions, until batter is a good consistency. Stir in the melted butter and bake.
Cut 1/2 cup butter into 1 cup flour. Sprinkle 2 tablespoons water over mixture. Mix. Shape into ball. Divide in half. On ungreased baking sheet, pat each half into strips, 12 x 3-inch. Strips should be about 3 inches apart.
Rub meat on both sides with brown sugar. Mix soy sauce, vinegar and wine. Marinate overnight or for a few hours; cook on grill. Sprinkle with garlic powder before cooking. If ribs, put bone side down first.
Peel, then slice cucumbers very thin. Slice onion very thin and add to cucumbers. Add sour cream, salt and pepper. Mix well.
Mix well and bake, uncovered, for 5 to 6 hours at 350°.
The day before you serve this dish you drain the beans, then place them in a large mixing bowl. Add green peppers, onions and pimentos. In a separate bowl, mix the oil and vinegar with sugar, salt and pepper, then pour over the bean mixture. Toss gently, cover and refrigerate until served. Serves 12 to 15.
In a large saucepan, place chicken, water and bouillon cubes, parsley, onions, bay leaf, salt and thyme. Bring to a boil. Cover, reduce heat and simmer 1 hour, until chicken is tender. Strain broth and return to saucepan. Remove chicken from bones. Cut into cubes and set aside.
Cook beans according to package instructions; drain well. In a large bowl, combine mushroom soup, milk, water chestnuts, tarragon or basil and salt and pepper. Mix well and stir in beans. Place in a buttered 1 1/2-quart casserole dish and sprinkle with onions. Bake at 350° for about 20 minutes, or until bubbly and onions are crispy. Makes 6 servings.
Before slicing onions, put all bouillon cubes in 2 quarts of hot water and let sit; stir occasionally to encourage cubes to dissolve.
Cook ingredients together for 1 minute. (Let come to a boil before timing.) Remove from burner. Strain to make clear jelly and allow to set 10 minutes (mash as you strain). Add 1 (6 ounce) bottle Certo and add red or green food coloring. Stir and pour up quickly before it gels. Seal in jars (you can use household wax on top after cools and then put lids on after wax sets).
Cream sugar and shortening until fluffy. Add eggs and beat. Make paste of coloring, cocoa, vanilla, salt, flour and buttermilk. Mix vinegar and soda together. Add to just blended in. Bake in 2 (9-inch) round pans for 25 to 30 minutes at 350°. Let cool and split layers. Frost with Waldorf Frosting.
Add cooked squash with remaining ingredients and place in casserole dish. Sprinkle croutons on top. Bake at 350° for 30 minutes or until bubbly.
Put cornstarch in apple cider. Cook over medium heat. Add butter and raisins. When mixture thickens, remove from heat. Ideal over ham.
Heat oven to 350°. Melt the oleo in a 9-inch pie plate. While butter is melting, slightly mix the eggs, milk and white flour. By this time, the oleo has melted. Swirl it around pie plate and egg mixture. Place in hot oven for 20 minutes. Serve as pancake with syrup or with just salt (as fried egg) or with cream cheese.
Mix all the above ingredients and coat with Zesty Italian dressing. Serve with tortilla chips.
Brown sausage, bell pepper and onion. Add uncooked rice, water and soups. Mix well. Put in covered casserole dish and bake at 350° for 1 hour.
Mix together the cake mix, eggs, oil and sour cream. Pour half of the batter in a greased and floured 9 x 13-inch pan.
Beat eggs; melt margarine and cream sugar. Add flour and vanilla; mix well. Add milk; stir well and add add coconut. Pour into 2 well-greased 9-inch pans. Bake at 350° for 30 to 40 minutes.
In blender, blend all ingredients together. Refrigerate immediately. This will keep up to 30 days. Yields 1/2 gallon.
Combine milk, ice cream and juice. Blend well in mixer or blender. Serve with extra scoop of ice cream. Yields 4 cups.
Form hamburger into patties. Brown both sides in frypan. Drain off excess fat. Stir soup to make it smooth. Gradually add milk, stirring to prevent lumps. Add mushrooms, if you like. Pour soup mixture over hamburgers and turn down heat to low. Cover pan and cook on low for 1 hour.
Chill 1/2 of fruit mixture, then cover with sour cream. Add remaining fruit and chill.
Preheat oven to 350°. Butter an 8-inch square pan or baking dish about 2-inches deep. Put buttered dish or pan in oven and let it get hot while mixing batter. Put eggs in bowl and add melted butter. Beat until well blended. Add sugar, salt, milk and vinegar; beat well. Sift into bowl the flour, cornmeal, baking powder and baking soda. Add to egg mixture. Mix just until batter is smooth and no lumps appear. Pour batter into heated dish, then pour cream into the center of batter; don't stir!. Bake 1 hour until lightly browned.
Crush cookies and set them aside. Mix pudding and milk and set them aside. Now, mix all other ingredients and add the pudding mix. Then put a layer of cookies, then a layer of mixture.
Drain beans and peas. Mix with pimentos, pepper and onion. Dissolve sugar in oil and vinegar and pour over other ingredients. Let marinate overnight.
Fry frozen wings in 1 stick butter and oil. Fry until crisp. Drain. Set aside. Fry remaining wings. In saucepan, melt 1 stick butter and 1/2 to 3/4 cup hot sauce; add Worcestershire sauce. Heat until hot. Coat wings.