HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin fryer and remove all visible fat. Cook until tender in water to cover with 1 teaspoon salt, 1 stalk celery and 1 small onion. Remove from bone in bite size pieces and place in bottom of large slow cooker.
Preheat the oven to 350°. In a large bowl, combine the flour and baking soda; set aside. In another large bowl, with an electric mixer, cream together the butter and sugars; add the vanilla and mix well. Add the cocoa and beat until well blended. Add the cream and, on low speed, gradually add the flour mixture; beat until mixed. Stir in the chocolate chunks and nuts, if using.
Preheat oven to 450°. Pour all ingredients into blender or bowl of electric mixer. Mix at high speed 15 seconds. Half-fill well buttered muffin tins (preferably Teflon). Bake 20 minutes; turn down to 350° and bake 20 minutes more. Serve at once. Makes 12.
Scald milk and let cool. In large bowl, mix dry ingredients. Dissolve yeast in water. Add to cooled milk, then add to flour mixture. Stir until well blended and forms a soft dough. Cover and refrigerate overnight. Next day, roll out dough and cut in triangle pieces. Put one heaping teaspoon of pie filling in center of triangle and bring 3 corners over center. Bake at 350° until light brown. Put icing on top, if desired.
Combine all ingredients and mix well. Serve over shredded cabbage. Yield: 6 servings.
Mix dry ingredients together. Add milk and vanilla and stir to make a thick batter. Melt butter in preheated oven at 325° in 9 x 13-inch pan. Take out and pour batter over butter. Do not stir! Pour fruit over batter. Do not stir! Bake 45 minutes to 1 hour, or until crust covers fruit and is golden brown.
Sprinkle nuts evenly in bottom of well-greased loaf or Bundt pan. Combine 1/2 cup sugar and cinnamon. Cut biscuits into quarters; roll or shake pieces in mixture and layer in pan. Combine brown sugar and butter; pour over dough. Bake at 350° for 30 to 40 minutes. Cool bread in pan 10 minutes, then invert onto serving dish.
Bake pie crust according to pkg. directions. In a mixing bowl, beat margarine, sugar, and flour on medium speed until blended; add eggs, buttermilk, and vanilla. Beat well and pour into pie crust. Bake at 350° for 45 minutes, shielding edges with foil after 10 minutes to prevent excessive browning.
Mix all ingredients together. Refrigerate 4 to 6 hours or overnight. Bake in casserole at 350° until brown and bubbly. Serves 4 to 6. Can be doubled or tripled.
You will also need 4 dessert plates, an ice cream scoop and a tablespoon.
Cook sausage in large pan; drain. Add green pepper, onion and garlic. Cook 5 minutes. Add tomatoes and seasonings, stir well. Pour in black-eyed peas with liquid from can. Cover and simmer slowly for 15 minutes. Serve with cheese sprinkled on top.
Combine all ingredients except dressing. Moisten with dressing. Serve on lettuce. Yields 6 servings.
Drain meat and add sauce; cook noodles. Toss cheese and noodles. In 2-quart oblong baking dish, spoon sauce to cover bottom and then layer noodles, sauce, noodles. Bake at 375° for 40 to 45 minutes.
Mix ingredients and form into small balls about the size of a quarter. Bake at 325° for 20 to 25 minutes.
Mix top 3 ingredients. (Add a couple drops of yellow food coloring.) Pour in pie crust and chill. Serve.
Combine pudding mix, sugar and milk in small bowl. Beat slowly with mixer until well blended, about 1 minute. Fold in Cool Whip. Spread on cake at once. Makes 4 cups.
Beat cream cheese and Marshmallow Creme with a mixer until smooth. A small amount of fruit juice or fruit flavored liqueur may be added for more flavor. Good with strawberries, bananas, apples, pears, pineapple and kiwi.
Cook rice and broccoli according to package directions; set aside. Saute onion and celery in margarine, then stir in cheese, soup and water. Simmer until well blended. Fold in rice and broccoli. Pour into covered glass dish. Bake, covered, at 325° for 40 to 45 minutes. Yields 10 to 12 servings.
Slice 4 bananas into pie crusts. Mix pineapple juice, jello, sugar and beaten eggs. Bring to a full boil. Take off fire to cool. Add can of crushed pineapple. Pour mixture over bananas. Refrigerate a few hours or overnight. Top with Cool Whip.
Pour drained vegetables into casserole dish. Put in other ingredients. Mix together. Take one package Ritz crackers (crumbled) and one stick margarine (melted). Mix together and top casserole. Bake at 350° for 45 minutes.
Wash figs and cut into small pieces. Wash oranges. Squeeze juice into figs. Grind raisins and oranges, including peeling (using fine plate), and add to figs. Cook mixture for approximately 55 minutes, until transparent or done. Stir often to prevent scorching. Add coarsely chopped pecans to cooked mixture and continue cooking another 5 to 10 minutes, again stirring to keep mixture from scorching. Pour into sterilized jars and seal. Yields 8 pints.
Slice zucchini in 1/4-inch rounds. Steam until done, but still firm. Preheat oven to 350°. Mix rice with lemon juice, parsley and seasonings. Grease a 3-quart casserole with oil; make a layer each of rice mixture, cottage cheese and zucchini. Top with grated Cheddar cheese. Bake, uncovered, 10 to 15 minutes. Sprinkle with Parmesan cheese.
Cut sausage in half lengthwise, then cut crosswise into 1/4-inch slices.
Cut vegetables up; mix all ingredients. Let set aside at least 1 hour in refrigerator before serving. Best if let set overnight.
Combine broth, peppers, tomatoes, onion and garlic in a 2-quart saucepan; bring to a boil over medium heat. Simmer for 15 minutes.
Fry bacon in heavy skillet until brown; remove from skillet. Saute onion and pepper in bacon fat; add bacon and remaining ingredients. Cover; cook for 30 to 40 minutes. Yield: 6 servings.
Dice artichoke hearts (medium) and garlic (fine). Grate Parmesan and Mozzarella cheeses. Combine all ingredients in casserole. Bake, covered, in 450° oven for 20 minutes. Serve hot.
Cut potatoes in small cubes and cook until tender. Drain potatoes. Add eggs, relish, mustard, sandwich spread and salad dressing. Mix well.
Bring sugar, syrup and water to a boil. Add peanuts and cook over slow heat until peanuts start cracking. Let crack for a few minutes, then take off heat and stir in soda. Pour on a buttered board. When it cools, flip over and let stand for a few minutes. Crack into pieces that you desire.
Mix all the ingredients to marinated fish. It will only take a couple of peppers and tomatoes. Add all the other ingredients according to your taste. Chill and serve.
This is a fast soup, that is, it takes 10 minutes to get everything into the pot. It's the prototype for any quick soup. Just start with stock and add any vegetables, potatoes, rice, lentils or other grains or legumes and cook for 1 hour.
Combine dry pudding mix with Cool Whip in large bowl. Add pineapple with juice, nuts and marshmallows. Let chill for 2 hours in refrigerator. Great as salad or dessert.
Brown ground beef with bell pepper and onion; drain. In skillet, soften tortillas with 1 teaspoon of oil. Roll ground beef in corn tortillas. Place in non-greased 9 x 12-inch pan.
Simmer	onions	in olive oil until golden; add cooked limas, tomatoes and seasonings. Cook 25 minutes covered over moderate heat. Serve cold (room temperature). Serves 4.
Mash Oreo cookies in blender. Mix together cookies and butter. Press into a 9 x 13-inch cake pan. Freeze. Later, soften ice cream and spread over the Oreo crust. Spread on top of ice cream the syrup. Spread on top of syrup a large carton of Cool Whip. Sprinkle the top with more crushed cookies and nuts. Serves 12.
Sift plain all-purpose flour into bowl. Make hole in flour and mix with hand as biscuit dough. Roll out and cut. Bake on cookie sheet at 375°.
Cream butter and sugar. Add Velveeta and flour to creamed mixture. Pour apples into casserole dish and top evenly with cheese mixture. Bake at 350° for 30 to 45 minutes or until brown on top.
Combine jello and pineapple in saucepan. Heat until mixture simmers. Add sugar, baby food and cut up cream cheese. Mix well, but do not beat. Chill until mixture mounds when dropped from a spoon. Add Cool Whip, slowly. Blend in, but do not beat. Pour into 9 x 12-inch pan or whatever dish you prefer. Cover with chopped nuts and chill.
Mix 1 cup cherry juice, 1/2 cup pineapple juice and 1/2 cup water. Bring to boil and add to Jell-O and dissolve. Add cherries, pineapple and Cola slowly. Chill until slightly congealed. Add nuts and cream cheese; chill.
Combine the flour, corn meal, picante sauce, milk, and egg in the bowl of a food processor, fitted with the steel blade. Process until smooth. Heat oil in electric skillet to 375 degrees. Oil should be at least 1/2 inch deep. Cover the bottom opening of a funnel with your finger. Pour about 1/4 cup of the batter into the funnel. Hold the funnel over the skillet. Remove your finger and move the funnel in a slow, circular motion to form a spiral. Fry each funnel cake about 1 minute or until edges are golden brown. Turn the funnel cake over and fry the other side until golden brown. Drain on absorbent paper. Immediately sprinkle each funnel cake with 1/4 cup of the cheese. Serve while still warm and crispy. Makes about 6 funnel cakes.
Mix sugar, salt, cornstarch and cherry juice in saucepan. Cook until it begins to boil. Stir constantly. Add drained cherries and continue cooking until the desired thickness is reached. Remove from heat and add butter and red coloring. Cool. Pour into pastry lined open dish and add top crust or strips of pastry. Bake at 450° for ten minutes, then reduce temperature to 375° for 15 to 20 minutes.
Mix ingredients together well. Fold in stiffly beaten egg whites. Pour batter into 24 flat bottom ice cream cones, filling 3/4 full.	Place upright on cookie sheet. Frost to your choice. Bake in a 350° oven for 30 to 35 minutes.
Brown ground beef. Drain. Spread in 13 x 9-inch inch pan. Layer beans over meat. Layer tortillas over beans. Layer grated cheese over tortillas. Layer Ro-Tel over cheese. Mix soup together and cover the top of the casserole. Cover with foil. Bake at 350° for 1 hour. Leave foil on casserole for 10 minutes before serving.
Mix all together; form into balls. Roll in granulated sugar; flatten on cookie sheets. Bake at 375°. Makes about 35 cookies.
Place chicken breasts between sheets of wax paper. Pound slightly with mallet. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in large skillet. Cook chicken over high heat 4 minutes on both sides. Do not overcook or they will be dry. Transfer to serving platter. Add chives or green onion, lime or lemon juice, brandy, parsley and mustard to frying pan. Cook 15 seconds, stirring constantly. Stir in broth until sauce is smooth. Stir in remaining butter and oil. Pour sauce over chicken and serve immediately.
Crumble and brown sausage; drain. On low heat, add remaining ingredients; stir until cheese melts. Spread on party rye or pumpernickel bread. To serve, place under broiler until bubbly. These freeze well.
In large frypan, melt butter on medium heat. Saute onion until tender. Stir in curry powder. Turn heat to simmer and stir in soup and milk. Stir until smooth. Cover and simmer for 1/2 hour or until done. Serve over rice.
In a large bowl, place sugar, salt, soda, flour and shortening. Mix with hands, rolling shortening and flour-sugar mixture together until crumbly (looks like purchased pie crust mix). Add egg and part of sour cream. Cut liquid into flour with a knife and add remaining sour cream. Dough will be soft. You can now choose to add either vanilla, anise, brandy, rum, etc. Divide dough into parts. Chill overnight. Flour board and roll out for cutters. Can be rolled more than once. Bake at 350° for 10 to 12 minutes.
Add all ingredients together. Top with 1/2 cup bread crumbs, 1/2 stick melted butter and cheese. Bake at 375° until brown.
Bake pie crust until almost done. Combine sugar, margarine and cornstarch and put in pan over medium heat until margarine has melted, then add 2 1/4 cups milk and bring to a full boil. Put in pie crust and bake 10 minutes at 350°. Sprinkle top of pie with cinnamon and cool.
Mix dates and hot water, let cool. Beat margarine, sugar and eggs together until creamy. Sift flour and baking soda together and stir in. Stir in date mixture, vanilla flavoring and chocolate morsels, mixing well. Spread into greased 15 x 10 x 1-inch baking pan. Top with chocolate morsels and chopped nuts. Bake at 350° for about 30 minutes. Cut into squares.
Wrap sweet potatoes in aluminum foil; prick several times with a fork. Bake at 400° for 45 minutes or until potatoes are soft. Chill thoroughly. Peel and cube potatoes. Combine potato, pepper, green onion and parsley in a bowl; toss gently. Combine vinegar, honey, water, oil, salt and oregano in a jar. Cover tightly and shake vigorously to blend.
Wash spinach and let dry. Heat oil in large saute pan over medium-low heat. Add garlic and saute about 30 seconds, stirring constantly. Raise heat to medium-high. Add spinach and salt. Saute, turning spinach with tongs for 25 seconds, until spinach just wilts. Reduce heat. Add pine nuts. Drizzle lemon juice and season with pepper.
Cook noodles and drain. In skillet, cook, on medium heat, broccoli, zucchini, green peppers, onion and basil in butter, until vegetables are tender. Stir in tomatoes and mushrooms. Toss vegetables with noodles. Serve with cheese, if desired. Makes 5 servings.
Fill baking dish in order given; salt and pepper each layer. Bake in slow oven in covered dish 1 hour.
Drain salmon well. Bone and flake. Combine everything except parsley and nuts. Chill several hours. Roll into log (wax paper helps). Roll log in nuts and parsley. Serve with party rye bread or party crackers (Town House). Keeps in refrigerator for several days.
Beat eggs until foamy. Mix in sugar, oil and zucchini. Add remaining ingredients. Pour into bread pan. Bake at 350° for one hour. Remove from pan immediately. Yield 36. Carbohydrate 21 g, protein 3 g, fat 10 g, calories 186. One serving = 1 bread starch exchange, 1 fat exchange, 1/2 fruit exchange.
Brown sausage in large skillet. Drain well. Spread dough on lightly greased cookie sheet. Spread meat mixture on dough. Layer pepperoni, onions and green pepper on meat. Sprinkle cheese on top. Roll from short end, making sure ends of dough are secure. Bake at 350° for approximately 20 minutes. Slice and serve hot.
Heat oil in a large, heavy skillet. Add rice; brown until rice is golden brown. Add garlic and onion; saute 1 to 2 minutes. Add tomato sauce, water, cumin, salt and pepper. Add sausage and carrots. Bring to a boil, reduce heat, cover and simmer for 20 minutes. Add zucchini. Cover; simmer another 10 minutes, or until the liquid is evaporated and the rice is soft. Makes 6 servings.
Combine flour, oleo and pecans and press mixture into a 13 x 9-inch pan. Bake at 350° for 30 minutes. Beat until smooth the cream cheese, sugar and add Cool Whip. Spread over cooled crust. Combine pudding with milk and pour over cheese layer. Spread a thin layer of Cool Whip on top. Garnish with crushed pecans. Refrigerate for 8 hours.
Combine soy sauce, red wine, cinnamon, honey, garlic, food coloring and brown sugar in a low flat dish. Lay 2 pork tenderloins in marinade. Let sit for 1 hour at room temperature, rotating tenderloins several times. Bake at 350° for 1 hour and test for doneness. Let cool and slice. Use Chinese hot mustard and sesame seeds for dipping.
Brown sausage and drain well, cube the bread slices. Spray dish with Pam. Layer 9 x 13-inch glass dish as follows: 1st layer - sausage, 2nd layer - bread cubes, 3rd layer - cheese. Mix the eggs and milk, season to taste and pour over the layered mixture. Cover tightly and let sit overnight in the refrigerator. Bake at 250° for 1 hour.
Layer cream cheese, beans and cheese in microwave dish. Cook on High 2 to 3 minutes uncovered until cheese melts. Serve with tortilla chips.
Prepare chili according to directions on mix. Microwave chili and cheese on High for 5 minutes or until thoroughly heated. Stir every 2 minutes. Layer half of chips, half of chili mixture. Then layer other half of chips and chili mixture on large serving platter. Top with remaining ingredients. Makes 8 servings.
Wash and slice cucumbers in 1/4-inch slices. Peel and slice onions real thin. Place cucumbers and onions in glass or enamel bowl. Cover with a brine made of salt and water. Drain and rinse thoroughly under running water. Drain. Combine remaining ingredients in preserving kettle and bring to boil over high heat. Add cucumbers and onions. Reduce heat and simmer 10 minutes. Pack in hot sterilized jars to within 1/8-inch of top and seal.
In a medium bowl, combine the flours, baking soda, baking powder, salt, cinnamon, allspice and nutmeg. In a large mixing bowl, combine the egg white, whole eggs, oil, brown sugar and vanilla. Beat the mixture with an electric mixer on high speed until fluffy. Stir in the flour mixture until it is just moistened. Stir in the rhubarb and walnuts. Divide the batter between 2 greased 9 x 5 x 3-inch loaf pans. Bake in preheated 350° oven for about 50 minutes or until a pick inserted in the center comes out clean. Set the pans on a rack for 10 minutes, then turn out the loaves to cool completely. Makes 2 loaves.
Cut nuts in half lengthwise. Stuff in dates. Combine flour, baking powder and soda. Beat brown sugar and shortening on medium until well combined. Add flour and sour cream alternately. Gently stir in stuffed dates. Drop 1 date per cookie on greased cookie sheet. Bake at 375° for 7 to 9 minutes or until golden. Remove to rack to cool. Frost with Golden Frosting.
Mix all ingredients in saucepan and heat until mixed well. Especially good for barbecue wieners.
Mix dry yeast with warm water; set aside. Melt butter; set aside. Mix sugar and cinnamon; set aside. Mix cold water and biscuit mix. Add yeast mixture; let stand 10 to 15 minutes. Divide dough into 4 sections. Roll each into 4 x 12-inch section on a floured board. Brush with butter; sprinkle with cinnamon-sugar mixture. Roll into long tube. Cut into 1-inch pieces; place in a buttered 9 x 13-inch pan. Repeat with remaining sections. Brush remaining melted butter on top of rolls; sprinkle with remaining cinnamon-sugar mixture. Bake at 350° for 20 minutes.
Combine garlic, ginger, green chili paste, black pepper and salt with the chicken. Add about 1/4 cup water, and lightly boil chicken until cooked through. Let cool then finely shred with fingers.
Cook cabbage for 6 to 8 minutes. Season to taste. Saute bread crumbs in butter until brown and crisp. Layer cabbage, white sauce and cheese. Top with bread crumbs. Bake at 350° for 30 minutes.
In a saucepan, combine the pudding mix, sugar and water. Cook and stir over medium heat until the mixture comes to a full boil. Cool 5 minutes, stirring twice. Stir in the sour cream, blending well. Pour into a bowl or dessert dishes. Chill. Makes 6 servings.
Mix the following ingredients well:	oil, sugar, hot water and egg yolks. Add flour, cinnamon, nutmeg, carrots and nuts. Fold in 4 egg whites, stiffly beaten. Grease and flour cake mold. Pour in mold. Bake 1 hour at 375°.
Combine gelatin and hot water. Stir until dissolved. Stir in cranberry sauce. Add walnuts, pineapple and grapes. Pour into a 6 cup mold and chill overnight. Serves 16.
Mix cracker crumbs with melted margarine. Press into a 9 x 13-inch pan. Beat sugar, 1 cup margarine, eggs and vanilla for 20 minutes. Spread on base. Slice bananas; spread with crushed pineapple. Spread whipped topping on top. Decorate with cherries and chopped nuts. Refrigerate.
Mix all ingredients together in large bowl or container. Use 1/3 cup of mix to make 1 cup hot chocolate.
Mix lemon juice, sugar, egg yolks and water. Heat them. Make a paste of cornstarch and a little water. Add slowly to lemon mixture, while stirring. Cook until thick, stirring all the time! Pour into a baked pie shell. Beat egg whites until foamy; add 8 tbsp. sugar, a little at a time. Beat egg whites until stiff. Put on hot filling, sealing all edges. Bake 8 minutes at 400. Cool. Do not make pie a day ahead of time!
Combine all ingredients reserving 1/2 cup meat loaf fixings. Press into loaf pan. Cover with reserved meat loaf seasoning. Bake in 375 degree oven for 1 hour.
Mix together the ground cranberries, ground oranges and sugar. Let stand for one hour. Add finely cut apple, some chopped nuts and the prepared jello. Mix together. Place in the refrigerator to set.
Melt butter; stir in dry pudding mixes and milk. Bring to boil; boil 1 minute, stirring constantly. Remove from heat. Blend in sugar, then stir in vanilla and the raisins. Pour into a 10 x 10-inch buttered pan. Chill before cutting.
Mix all ingredients except hard-boiled eggs and olives. Place half on bottom of a bread pan or in any pan you are going to bake it in of that size or shape into a loaf. Place hard boiled eggs in a row in center of loaf and place a row of stuffed olives on each side. Put rest of meat mixture on top and pat down or shape loaf and bake at 350° for about 40 minutes.
Cook sugar, water and cornstarch until clear and thick. Add 2 tablespoons of strawberry jello and mix. Slice fresh strawberries in baked crust. Pour cornstarch mix over strawberries crust. Serve with whipped cream as topping.
Crumble noodles. In skillet use a little oil; brown noodles. Set aside. In same pan brown sausage; set aside. In same pan stir-fry vegetables. Combine all ingredients in pan. Add seasoning packets from noodles and 1/4 cup water. Simmer 4 to 5 minutes, until noodles are tender. Serve with soy sauce and rice.
Put butter, sugar and milk together. Stir, stir, stir. Then add the chocolate chips into this and melt. Add baby prunes, Marshmallow Creme and walnuts. Add vanilla to mixture. Spray spoon with Pam so mixture won't be so sticky. Chill for 2 hours.
Mix all together. Cut eggplant in half. Cut out the middle and fill with the mixture. Fry eggplant on both sides, then put in baking dish. Pour tomatoes on top and bake at 375° until done.
Mix and heat the liquids until it boils, then cool. Mix the kraut (squeeze it good) and mix with the rest. Pour the cooled liquid over. Store in refrigerator overnight. The longer it stays, the better it will taste. Will keep 2 to 3 weeks if stored in a glass jar.
Cream shortening and sugar; then add eggs. Next add dry ingredients with molasses and hot water. Bake in 7 x 10 x 2-inch pan at 350° for 45 minutes.
Combine ingredients, reserving enough beef to roll ball in. Refrigerate 1 day, then roll in excess beef.
Reserve 1/4 cup flour and toss with apples and nuts. The flour will help suspend them in the cake batter.
Combine all ingredients and bring to a boil. Simmer 15 to 20 minutes. Remove whole pieces. Serve warm. Float lemon slice on top.
Press potatoes in a colander to remove as much liquid as possible. In a large mixing bowl, beat egg and onion; now stir in flour, salt, pepper and potatoes. Press mixture into small hamburgers. Fry in deep fryer, turning once. Drain on paper towels.
Combine corn, salt and water. For fresh corn, cook about 5 minutes. For frozen corn, heat until it separates. Add margarine and evaporated milk. Make a thickening from flour and water, using about 3 tablespoons of flour. Bring corn to a boil and stir slowly as you add the thickening.
Place serving size portions of fish on well-greased grill. Spray grill well before putting on fish. Baste fish with sauce and sprinkle with paprika. Cook about 5 inches from hot coals for 8 minutes. Baste with sauce, then turn and cook for 7 to 10 minutes longer or until fish flakes or turns shiny white. Serves 4.
Wash 8 green peppers (or red sweet) and bake in flat pan in 400° oven for about 30 minutes, or until they "color" nicely. Remove from heat and let cool in covered pot to facilitate peeling. Remove stem and try to spoon out the seeds. Place in serving dish, and pour over a generous amount of olive oil as well as salt and minced garlic. Good with cooked or broiled meat, especially lamb.
Cook and drain broccoli. Mix all the ingredients except crackers and cheese in a casserole dish. Put on top of crushed Ritz. Add cheese. Then add the other half of Ritz crackers. Bake at 350° for 30 to 40 minutes.