HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sugar and vinegar in saucepan. Add peppers and bring to a boil. Turn burner off and let mixture set for 5 minutes. Add Certo. Pour into hot, sterilized jars and seal. Makes 3 pints.
Fry bacon and sausage; cut in 1-inch pieces. Drain on paper towels. Dump most of grease; use same skillet to saute onion, celery, mushrooms and parsley. Put bread cubes in a large bowl. Sprinkle with sage, thyme and pepper. Add meat and other ingredients to bread. Toss with large spoon until bread is wet. If needed, add water. Dump into greased cake pan. Bake at 350°, covered, 30 minutes, then bake uncovered 30 minutes or until golden brown.
Preheat oven to 325°. Grate cheese. Let cheese and margarine stand at room temperature until soft, then beat with an electric mixer. Add salt and red pepper. Add flour, one cup at a time, until mixture is stiff. Use a cookie press with different shapes for a more festive appearance. Sprinkle with paprika and bake for 15 to 20 minutes. Biscuits will be yellow instead of brown.
Put in bottom of pan with rolls on top. I break off the dough, dip in melted butter, white sugar and cinnamon.
Combine all ingredients in a large pot. Cook on medium heat, stirring at all times until ball forms. Knead dough until soft. Divide into separate portions and add food color, if desired. Store in airtight containers or Ziploc plastic bags.
Mix fruit in bowl. Sprinkle pudding over fruit and stir. Add nuts, etc. and refrigerate.
Place hulled and sliced strawberries in 9-inch cooked and cooled pie shell.
Slice onions; combine with cucumbers and salt. Let stand for 3 hours and drain. Combine vinegar, sugar, mustard, celery seed and pepper. Bring to a boil 5 minutes at simmering point. Pack into 8 pint jars, filling to top and seal.
Cream sugar, shortening, oleo and eggs. Blend well. Add water, coffee, soda, vanilla and baking powder. Blend in flour and beat well. Stir in raisins.
Drain the Veg-All and tuna. Mix all ingredients together. Put in casserole and top with bread crumbs. Bake in 350° oven for 30 minutes.
Cook potatoes; cool and peel. Mash and add remaining ingredients. Put into buttered 1 1/2 quart casserole dish and bake 20 minutes at 400°.
Whisk together vinegar, shallot, mustard, salt and pepper. Add oil in slow stream, whisking until emulsified.	Whisk in tarragon. Delicious on a salad with thinly sliced fennel, red onion, and shaved parmesan. Enjoy!
Mix first seven ingredients. Spread over deep unbaked 9-inch pie crust or quiche pan. Beat together eggs, milk, salt and oregano and pour over pepperoni mixture. Bake in a preheated oven at 375° for 30 to 40 minutes or until knife inserted in center comes out clean.
Mix flour and yeast together. In separate bowl, mix egg and water and add to flour mixture. Add beer and salt last. Mix together. Dip dry pieces of fish in batter, then deep fry until golden brown.
Combine juices in large punch bowl. Spoon in sherbet and add ginger ale, stirring slightly. Makes 3 1/2 quarts. Yields 20 servings.
Beat together eggs, flour, onions, salt and baking powder. Stir in hash browns and cheese. For each pancake, pour 1/2 cup batter into hot well-greased skillet or griddle. Cook until golden brown on both sides. Garnish with sour cream, spiced apples or apple sauce. Makes about 6 pancakes.
Mix and bake for 1 hour at 350°. Serves 8 to 10.
Mix all ingredients together. Shape into ball. Finish by rolling or patting with paprika, chili powder, Tony's seasoning.
Cube potatoes; cover with water. Add onions and cook until tender. Add remaining ingredients. Simmer for 15 to 20 minutes.
Beat all ingredients until smooth. Pour into butter greased pie plate and bake at 350° for 30 minutes or until a knife inserted in the center comes out clean. Serve with whipped topping.
Mix all ingredients except crackers and margarine. Spoon into a greased baking dish. Mix crushed crackers with melted margarine and sprinkle on top. Bake, uncovered, at 350° for 30 to 45 minutes or until bubbly. Serve over hot cooked rice.
Mix all ingredients except bread crumbs. Press into 1 1/2-quart casserole. Sprinkle bread crumbs on top. Bake at 350° until heated through (approximately 30 minutes). Serve warm on rolls or bed of lettuce. Great on a cool day!
In small saucepan, combine apple juice concentrate, vinegar, mustard and pineapple. Cook over medium-high heat, stirring occasionally, until slightly thickened.
Chop tomatoes, peppers, onions and celery, then add rest of ingredients and simmer many hours until thick. Makes about 10 or 12 pints.
In large pot or skillet, melt butter or margarine over medium heat. Add celery and onion; cook until tender (about 10 minutes). Stir in bread crumbs, seasonings and eggs. This will stuff a 10 to 12-pound turkey or can be baked in a casserole dish along with turkey at 350° for 30 minutes.
Make yellow cake mix batter according to box directions. Pour cake batter into a greased and floured 9 x 13-inch cake pan. Top batter with rhubarb, sugar and cream. Bake in 350° oven for 45 minutes.
Cook meat, onion and pepper together. Stir in remaining ingredients. Let simmer for 30 minutes. Eat as chili or pour over baked potato.
Cook all vegetables together in water, barely enough to cover, and let simmer 1 hour. In another pot, boil crabs very gently 1/2 hour. Remove from water and cut into small pieces, shells and all. Put into vegetables along with liquid in which the crabs were cooked. Add crab meat and legs. Simmer gently 1 hour. Warm a little water in a saucepan. Work butter and flour in and add cream, stirring carefully. Stir this mixture into crab soup. Add salt and pepper to taste.
Saute onions, green pepper and garlic in butter. Blend in flour. Cook over low heat, stirring constantly until mixture is bubbly and vegetables are tender. Remove from heat. Add remaining ingredients except shrimp. Simmer 1 to 2 hours. Just before serving, add shrimp. Simmer 10 minutes. Serve gumbo over cooked rice. May add Tabasco to gumbo for taste.
Grind cucumbers, onions and celery separately.	Add salt and water to ground cukes and onions and let stand overnight. Add celery. Drain. Mix remaining ingredients and add to vegetable mixture. Boil for 10 minutes or longer then can.
Mix all ingredients except for chips and dressing. When ready to serve, add Catalina dressing and barbecue chips and toss.
Boil onion and broccoli in chicken broth until tender. Add flour to milk; mix well. Add butter and milk to broccoli mixture. Stir until thickened.
Mix sugar, margarine and shortening, then add eggs, one at a time. Add other ingredients. Bake for 1 hour and 30 minutes at 325°.
Mix first five ingredients and spread in 9 x 13-inch pan. Spread chili sauce as second layer. Spread crab meat as third layer. Sprinkle with lemon juice, chopped parsley, salt and pepper.
Boil and debone chicken. Saute large onion. Mix together and heat, soup, Cheez Whiz and broth. Layer chicken and Doritos twice, then add sauce on top.
Tear off foil for each person. This is for one person. Put onion mix in hamburger and sauce. Take a steak and put on foil. Put sliced potato, sliced carrot and sliced onions. Fold up foil. Cook in 350° to 400° oven. All you need is a salad.
Cream butter, gradually adding sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Dissolve soda in buttermilk; add to batter, mixing well. Stir in flour. Add vanilla and stir well. Stir in apples, nuts and raisins. Spoon into 2 greased and floured loaf pans. Mix butter, brown sugar and cinnamon and drizzle. Cool in pan for 5 minutes. Turn out on wire rack.
Mix dry ingredients together. Mix wet ingredients together until well blended. Mix dry into wet ingredients. Pour into two 8-inch layer pans and bake at 350° for 25 to 30 minutes. Cool on racks. Frost with chocolate frosting.
Beat egg whites, vinegar, 1/4 teaspoon of cinnamon and salt until stiff, but not dry. Gradually beat in 1/2 cup of sugar, 1/2 tablespoon at a time, beating until very stiff. Spread over bottom and sides of pastry shell. Bake at 325° for 15 to 18 minutes, until golden.
Mix together. Bake in 350° oven in greased brownie pan, approximately 20 minutes or until just golden on top. Cool at least 10 minutes, then cut.
Chop lettuce and put in dish. Next layer cauliflower and spread with mayonnaise. If bacon is desired add now. Cover with cheese. Stir before serving.
Melt butter and chocolate over low heat. Blend sugar and salt into butter and chocolate mixture with electric mixer. Slowly add milk, blending until smooth. Return to stove and bring just to point of rolling boil. Remove from heat immediately. Store in 5-cup container.
Cut livers into chunks. Wrap each bacon piece around a water chestnut and chunk of liver; secure with toothpick.
Cook potatoes until done. Drain. Brown turkey and onions. Heat soup and cheese until cheese is melted. Put potatoes in a bowl and add turkey and onions. Add soup and cheese mixture. Stir lightly. Put in oven or microwave and heat until nice and hot.
Combine mayonnaise with oregano (about 2 tablespoons oregano per 1 cup of mayonnaise). Rub mixture on chicken and cook for 45 minutes at 350°. Remove from oven and sprinkle with Parmesan cheese. Place in oven and bake additional 20 to 30 minutes.
Drain the peas. Put peas in a shaker jar. Add remaining ingredients and shake well. Tastes better if left in refrigerator for at least 2 days before serving. Will keep in refrigerator for about a month. Makes 2 cups.
Combine corn and lightly beaten eggs. Add mixture of sugar, cornstarch, seasoned salt, mustard and onion. Stir in milk and butter. Pour into greased 3-quart casserole. Bake in 400° oven for 1 hour, stirring once.
Preheat oven to 300°. Place chicken breasts in heavy pan. Peel and slice potatoes, cut 1/2-inch thick. Place on top of chicken. Add onion, beans and carrots. Sprinkle with parsley, salt and pepper. Pour sherry over all; cover tightly. Bake 2 hours at 300°.
In a large bowl, combine 1/2 cup of the sugar and oil. Stir in strawberries and pecans.
Cut bacon into small strips and fry it. Pour off grease. Dice onion into small pieces. Warm the pork and beans in a kettle. Add all ingredients; warm until hot. Bake in a 350° oven for 45 minutes.
Cook until mixture forms a soft ball in cold water. Remove from heat and add 1 stick oleo, 2 cups whole pecans and 1 teaspoon vanilla.	Beat and drop by teaspoons onto waxed paper.
If using charcoal, light it in time for white ash to form before cooking. If using an outdoor gas grill or the broiler, preheat for at least 15 minutes.
Melt butter in saucepan. Add flour and blend, then add milk until smooth. Season and cook a few minutes. Add chicken and mix well. Pour out to cool. When cold, take large teaspoon and shape into balls. Chill until firm, then roll in bread crumbs, then in 2 tablespoons milk and then in bread crumbs again. Bake in hot lard.
Cream shortening and brown sugar. Add egg and vanilla. Stir in flour and mix well. Add fruit. Stir well. Drop by spoonfuls on greased cookie sheet. Bake at 325° until golden brown.
Mix all dry ingredients together. Combine all other ingredients. Add dry mix. Blend well. Bake at 350° for 1 hour. Makes 2 loaves.
Break cauliflower in florets, should be 2-quarts. Cook in a small amount of unsalted water for 5 minutes. Drain. Combine remaining ingredients and bring to a boil. Add cauliflower and simmer 2 minutes. Pack in 6 hot pint jars and seal. Process 5 minutes.
On low speed, cream butter and sugar until fluffy. Add eggs, one at a time; mix until blended. Sift dry ingredients; add alternately with milk. Mash 1/2 cup berries; stir in by hand. Add rest of whole berries; stir. Grease muffin tins and tops. Pile mixture high in muffin cups. Sprinkle with sugar. Bake at 375° for 30 minutes. Cool in pan at least 30 minutes.
Brown ground beef and onion. Alternate layers of noodles, beef mixture, olives and cheese and large can of mushrooms. Repeat layers, ending with beef mixture. Pour mushroom soup (diluted with milk or water) over casserole. Cover and bake at 350° for 30 minutes. Uncover. Sprinkle chow mein noodles and nuts over mixture. Bake 30 minutes longer. Serves 16 to 18.
Mix flour, baking powder and salt. Set aside. Melt margarine over low heat. Remove from heat. Stir in sugar, eggs and vanilla, mixing well. Add blended dry ingredients and nuts. Mix well. Spread in well-greased 9 x 13-inch pan. Sprinkle chocolate bits over dough. Bake at 350° for 30 to 35 minutes. Cool on rack. Cut into bars.
Mix ingredients, beating eggs well and add melted butter or margarine. Fold corn into mixture. Bake in 300° oven for 45 minutes to 1 hour.
Mix all ingredients together. Bake in well greased pan at 275° for 40 to 45 minutes.
Combine sugar, butter and eggs. Add and stir in the sour cream and bananas. Combine dry ingredients; add to batter and stir until smooth. Fold in the nuts and craisins. Pour into buttered loaf pan. Bake at 350° for 1 hour.
Soak gelatin in water. Heat pineapple and sugar; cool. Beat whipping cream until stiff. Add gelatin and other ingredients. Blend with mixer. Add pecans, if desired. Freeze. Cut and serve frozen or take out 1 hour before serving.
Combine shortening, salt, butter and sugar in large bowl. Stir in 1 cup boiling water. Cool. Stir in eggs. Combine yeast and 1 cup warm water in a 1-cup measuring cup. Let stand five minutes. Stir into egg mixture. Gradually add flour, stirring until blended. Cover and chill at least 4 hours. Pinch off 1/3 of dough. Cover and chill remaining dough up to 5 days, if desired. Roll dough to 1/4-inch thickness on a floured surface. Cut with 2-inch round cutter. Place 2-inches apart on lightly greased baking sheets. Brush with melted butter. Let rise at room temperature for 1 hour or until doubled in bulk. Bake at 375° for 10 to 12 minutes or until golden brown. Yield: About 1 1/2 dozen per portion.
Cut steak into 4 pieces. On a plate, mix salt, pepper, marjoram and flour. Dredge steak in flour mixture. With the side of a plate, pound flour mixture into steaks, adding more of mixture until steaks are about doubled in diameter and about 1/4 inch thick.
Mix all ingredients together. Drink 4 ounces every day. This mixture is said to reduce cholesterol. Add honey if arthritis is a problem, approximately 1/2 to 1 cup.
Press the seeds out of enough hulls to make 4 cups. Cover hulls with water and cook until tender. Pour into deep dish pie shell and cover with top crust or lattice strips. Dot with butter and bake at 350° until brown.
Cook brownie mix according to instructions on box. Prepare chocolate mousse according to instructions (omit the pie crust). Cut or crumble brownies after they have cooled. Place evenly in bottom of 9 x 13-inch pan. Pour chocolate mousse over brownies. Crush candy bars and sprinkle over mousse. Put a thick layer of Cool Whip on top. Refrigerate overnight.
Cook ground meat until brown. Drain on paper towel. Return to skillet and add tomato sauce, chili powder, salt and cumin; simmer for 10 minutes.
Mix first 6 ingredients together and put in casserole dish. Put bacon on top and bake at 350° for 20 minutes. Take out of oven and push bacon down into beans; lay cheese on top. Bake for 15 more minutes. Cheese should be melted when beans are done.
In pan, cook the sugar, syrup, salt and water to firm ball. Beat the egg whites until stiff. Add vanilla. Pour half of cooked sugar over the egg whites. Keep beating. Put other half of syrup back on fire to cook to crack stage, then add to egg whites; keep beating. Add vanilla and nuts. Drop by spoonfuls.
Cook rice according to package. Add oleo to hot rice. Add soup and Mexican corn to rice. Pour into greased casserole dish. Top with cheese. Bake at 300° for 30 minutes.
Put chicken wings in a 10 x 13 pan. Mix ingredients. Pour over wings. Bake 1 1/2 hours. Every 20 minutes, turn wings. Serve over rice.
Cook noodles. Cook beef and onion until brown. Drain. Stir in sauce and salt. Cook until thick. Drain noodles. Place in noodle saucepan. Add cream cheese, milk and garlic salt. Stir until cheese melts and sauce thickens. Pour into 1-quart casserole. Spread meat mix over top. Sprinkle cheese over. Bake at 375° for 10 minutes.
Cream oleo. Add sugar; mix. Sift flour and spices (saving a little flour to mix with raisins). Add to first mixture. Mix soda in applesauce and add to first mixture. Mix raisins last. If too stiff, stir in a little more applesauce. An 8 x 8 x 2-inch pan works nicely. Bake in oven.
Layer sausage or bacon, cheese and bread in cake pan. Combine eggs, milk and spices; mix well. Pour liquid mixture over bread, cheese and meat. Cover and refrigerate overnight. Bake at 350° for 1 hour, uncovered.
Brown ground beef with onion; drain. Add salt, pepper and chili powder. Heat to blend spices and meat mixture. Place nacho chips on a cookie sheet; top with meat mixture, then dribble Ranch dressing on top of meat. Top with grated cheese. Bake at 350° only until cheese melts.
Combine eggs, sugar, oil and pumpkin. Mix well. Add remaining ingredients and bake in tube pan. Bake at 350° for one hour. Sprinkle with confectioners sugar or use cream cheese icing.
In large bowl combine flour, baking powder, soda, cinnamon, salt and nutmeg; set aside. In a large bowl with mixer on medium speed, beat sugar and butter until smooth. Beat in the oil, juice, eggs and vanilla. Reduce mixer to low. Beat flour mixture until smooth. Stir in squash until well mixed. Divide batter in 2 (9-inch) pans. Bake for 30 minute at 350°. Cool 5 minutes before removing them from pans.
Heat oven to 375°. Separate rolls into 16 triangles. Cut each triangle into thirds lengthwise. Place 1 sausage on each triangle. Roll up, starting with shortest side of triangle. Place on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes or until golden brown. Serve warm. Makes about 48 appetizers.
Preheat oven and cookie sheet to 350°. In saucepan, melt butter. Add cocoa and stir until dissolved. Add hot water and stir. With wire whisk, stir in sugar, flour, vanilla, salt and milk. Mix in pecans and pour into pie shell. Bake on cookie sheet for 50 minutes or until custard sets.
Brown cut up fryer in hot fat. Add enough cold water to cover chicken (about 2 qt.). Cook until chicken is tender; add just enough salt to taste. Beat eggs; add enough flour for a thick dough. Roll real thin on floured paper; cut small pieces and add to chicken broth.
Prepare gelatin using 1 cup boiling water. Stir in frozen strawberries and chill until syrupy. Prepare pudding using 1 cup cold milk. Beat in ice cream. Tear cake into small pieces and place in a 9 x 13-inch pan. Pour pudding mixture over cake, then pour strawberry mixture over pudding. Chill.
Brown ground beef and onion. Pour all beans and browned meat in crock-pot. Then mix the last 3 ingredients with beans and meat. Cook in crock-pot on low for 3 to 4 hours.
Combine sugar, flour, salt, tapioca and berries. Place in unbaked pie shell. Spread sour cream over berries. Combine crumbs, remaining sugar, melted butter and sprinkle on top. Bake at 375° for 45 minutes or until done. Serves 6 to 8.
Mix well. Store in jar or plastic container. Add 2 to 3 Tbsp. to hot water, mix, and enjoy!
Dissolve yeast in warm water. Add milk, sugar, salt and shortening. Add 6 cups of flour and beat well. Add about 6 cups flour until stiff. Knead well on floured board, adding more flour if it sticks to board.
Slice tops off of bell peppers and clean and wash. Place bell peppers in large pot of water with salt and parboil until they change colors and tender. In a large pot mix ground beef, bell peppers, meat tenderizer, garlic powder, onion and cook on medium heat until done. Drain grease. Add rice and tomato sauce. Cover and cook on medium heat until rice is tender. Remove whole bell peppers from water. Place in 13 X 9 baking dish and spoon mixture into bell peppers until rounded on top. Mix 2 cans tomato soup and 1 can hot water. Spoon soup mixture over bell peppers. If you have any meat mixture left after filling peppers spoon around bell peppers and spoon soup mixture over that. Cover and bake in a preheated oven at 350 degrees for 1 to 1 1/2 hours. Remove cover and serve.
In heavy 2-quart saucepan, mix sugar, corn syrup and water. Cook and stir over medium heat to boiling. Cook without stirring to 260°, hard ball stage (10 to 15 minutes.) Remove from heat.
Cook broccoli according to package directions but omit salt and add onion. Drain; save cooking liquid. Mix flour with part of milk mixture until smooth. Add remaining liquid to broccoli. Stir in flour mixture, fat and seasonings. Cook over moderate heat, stirring occasionally, until soup is slightly thickened and flavors are blended. Garnish with slices of hard-cooked egg, if desired.
Blend cream cheese and salad dressing. Add chopped nuts and pineapple. Makes about 1 1/2 cups of sandwich filling.
Heat soup and cheese over low heat until melted. Add remaining ingredients; pour into well-oiled mold. Refrigerate overnight. Serve with crackers. Makes 12 to 16 servings.
Mix all ingredients and let stand in refrigerator at least 24 hours. May be kept in refrigerator for 3 to 4 weeks.
Prepare stuffing according to package directions; set aside. Combine evaporated milk and ground beef; mix together well. Divide meat into 5 patties and put 1/4 cup of stuffing into center of each. Fold meat over stuffing and seal edges. Put in casserole dish sprayed with Pam. Combine soup, Worcestershire sauce, ketchup and water. Pour over bundles. Bake at 350° for 45 minutes.
In large, deep skillet or Dutch oven, heat butter. Add onion, green pepper and garlic; saute 5 minutes, until tender. Remove from heat; stir in flour. Gradually add 2 1/2 cups water, stirring until smooth. Return to heat. Add remaining ingredients; bring to boiling, stirring. Reduce heat to simmer. Cook, covered, but stirring occasionally, for about 30 minutes or until rice is tender. Serve, sprinkled with additional chopped parsley, if desired. Makes 8 servings.
Place graham crackers in a 9 x 13 inch pan. Mix other ingredients except pie filling together with an electric mixer. Pour over graham cracker crumbs. Let set in refrigerator, or you can freeze. After cream cheese layer has set, pour pie filling over top.
Pour water over oatmeal and margarine. Let stand 20 minutes. Add remaining ingredients to oatmeal mixture. Mix by hand. Pour into greased and floured sheet pan or 9 x 13-inch pan. Bake at 350° for 35 minutes.
Mix first 4 ingredients in large skillet; fry until potatoes are tender. Add corn. Cook 5 minutes more. Easy and fast. Serves 6.
In a large skillet combine, pineapple syrup, sugar, vinegar and cinnamon stick. Bring to a boil; cook and stir 10 minutes. Stick each slice with a clove and add to skillet. Simmer 20 minutes, basting frequently with syrup. Remove from heat. Cool. Put in jars and cover tightly. Keep refrigerated up to 2 months. To give away, pack in tight fitting lid and jar.
Melt butter; stir in Worcestershire sauce and seasoned salt. Pour into bowl with mixed cereals and nuts. Stir until evenly coated. Heat on sheet cake pan at 250° for 45 minutes, stirring every 15 minutes. Spread on absorbent paper to cool.
Saute onion in butter until tender. Add potato, water, bouillon cubes and salt. Simmer, covered, for 10 minutes. Add celery, carrot, pepper, turnip, parsnip and tomato. Simmer, covered, 20 minutes or until vegetables are tender. Just before serving, stir in the parsley. Makes 6 servings.
Pound chicken breasts flat. Make Sauce: Melt 3 tablespoons of butter. Stir in flour and bouillon. Add milk, water and wine. Cook until thick. Set aside.
Allow butter to stand at room temperature until soft, then thoroughly mix with the honey (either by using a blender or mixer). Cover with tight lid and allow to solidify in the refrigerator. After that, the honey butter need not be refrigerated.
Slice cucumbers and onions in medium size bowl. Mix together sour cream, mayonnaise and vinegar. May add some milk to thin if necessary. Pour over cucumbers and onions; refrigerate.
In a medium saucepan, combine all ingredients (except garnish). Simmer over medium heat for 5 to 10 minutes. Garnish with grated cheese and onion, if desired. Serves 4.