HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook spaghetti according to package directions. Drain and rinse with cold water. Drain again. Saute chopped onion in margarine until transparent. Drain tomatoes, reserving juice to dissolve cornstarch. Mash tomatoes. Combine with salt, sugar and pepper. Bring to boil in a saucepan. Dissolve cornstarch in reserved tomato juice. Add to boiling tomatoes, stirring constantly. Stir until tomatoes thicken and raw starch taste has disappeared. Add onion and spaghetti to tomatoes.
Grind or put through blender the hot peppers (wear rubber gloves). Mix all ingredients except brown sugar and flour. Cook together 30 minutes. Add sugar and flour in a paste for the last 5 minutes. Cook to desired thickness. Put in jars and seal. Boil in jars 5 minutes.
Saute onion and celery in butter. Mix all ingredients in large bowl with 2 to 3 cans of cream of mushroom soup. Place in greased 10 x 13-inch casserole. Bake at 350° for 25 to 30 minutes or until bubbly.
Select whole chicken (about 3 pounds) with enough skin to seal rear body cavity. Remove legs, thighs and wings, leaving back, breast and rib cage attached. Rinse and pat dry. Rub with a little cooking oil. Sprinkle with ground thyme, salt and pepper inside and outside. Stuff cavity with your favorite moist dressing and seal cavity with skewers. Bake at 400° in shallow baking pan. Turn often with tongs until chicken has browned and back bones begin to caramelize. Dressing should be steaming hot. Cover with loose foil if browning occurs too quickly. Serves 4.
In skillet cook beef, peppers, onions and garlic until beef is browned and vegetables are tender. Add remaining ingredients, bring to a boil. Cover and simmer for 15 minutes, stirring occasionally.
Mix real good and put in freezer and freeze. Then next morning, take out of freezer and when you can, cut up ice into slush. Most people like it slushy.
Melt bark; add rest of ingredients and drop on wax paper. Let harden. These freeze well, also.
Line 9 x 13-inch casserole dish with dried beef. Roll each deboned chicken breast in a slice of bacon. Place on chipped beef. Mix soup and sour cream; pour over chicken. Bake 3 hours at 275°. The last few minutes, turn oven to broil. Watch! Serve over cooked rice. Serves 6 to 8 people. (This is my family favorite on Christmas Eve.)
Combine dry ingredients to creamed ingredients. Then add 2/3 cup seedless raisins and 1 cup chopped nuts. Drop by 1/2 teaspoon on greased cookie sheet. Allow space between cookies as they triple in size. Bake 12 minutes at 350°.
Dice up your leftover meat. Add your leftover or fresh vegetables and spices with your quart of tomatoes. Let simmer. Boil your rice or macaroni and add all together. Season to taste.
Add raisins to boiling water; simmer 5 minutes. Combine sugar, cornstarch and salt; stir into hot raisins. Bring to full boil for 1 minute. Remove from heat; blend in peel and juice. Pour into pie crust and dot with butter. Adjust top crust; cut and vent. Bake 30 to 40 minutes at 425°. Good Luck.
Cream eggs, sour cream, sugar, vanilla and butter. Add dry ingredients. Roll on floured board 1/8-inch thick. Bake 8 minutes at 350°. Frost.
Saute onions, peppers, celery and green onions in margarine until soft. Add flour, parsley, crawfish or shrimp; cook for 15 minutes. Add jalapeno relish (if you like it hot), Velveeta cheese, half and half and garlic. Cook 15 minutes. Cook noodles until tender; rinse noodles in cold water again and fold noodles in sauce. Pour into large casserole dish. Sprinkle with Parmesan cheese. Bake at 350° for 15 minutes. Makes large recipe.
Preheat oven to 325°. In a large mixer bowl, beat egg yolks with Eagle Brand and real lime. Pour into prepared pastry shell. Bake at least 30 minutes; cool. Chill, then top with whipped cream (yellow food coloring may be added for color).
Sprinkle crab meat, shrimp, cheese and onion in pie shell. Beat eggs slightly and stir in remaining ingredients. Pour egg mixture into pie crust. Cook, uncovered, for 15 minutes at 425°. Reduce temperature to 300° and cook for 30 minutes or until a knife inserted in the center comes out clean. Allow to cool at least 10 minutes before serving. Serves 6.
In a skillet, melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento and half of the crushed Cheez-Its crackers. Pour into a shallow casserole. Top with remaining cracker crumbs. Bake at 375° for 40 minutes.
Remove salmon skin and bones, then flake. Combine salmon with all ingredients except parsley. Chill 2 to 3 hours. Shape into an 8 x 2-inch log. Roll in parsley. Makes 16 (1/2-inch) servings. Each equals 1 P and 40 opt. cal.
Cream shortening and sugar. Add beaten eggs. Sift together flour, cocoa and salt. Stir into mixture. Add nuts. Spread in greased square pan. Bake at 350° for 20 to 25 minutes firm but not dry.
Dissolve Jell-O in boiling water. Mix in pie filling and crushed pineapple. Mix well. Refrigerate until set. Blend together cream cheese, sugar and sour cream together. Spread evenly over Jell-O mixture. Sprinkle with nuts and chill.
Shape meat into 3 or 4 patties. Place on foil. Top with vegetables. Wrap tightly.	Bake at 350° for 1 hour. Butter and season.
Mix together all ingredients except pork chops. Brown chops in frying pan. Put in baking dish with mixed ingredients. Bake covered at 350° for 1 1/2 hours.
Boil potatoes until almost tender. Saute sausage and onion in margarine. Drain potatoes and combine with sausage and onion. Place in a 9 x 13 baking dish. Top with cheese. Bake 15 minutes in 350° oven.
Remove giblets from game hens; wash and dry. Season inside and out with salt and pepper (or lemon pepper) to taste. Bake (or microwave) sweet potatoes. Scoop out the flesh and mash. Melt butter or margarine; add maple syrup. Stir into sweet potatoes. Add pecans. Stuff game hens. Bake at 350° for about 1 hour. Extra stuffing may be warmed in a small casserole dish.
The night before, in a large glass bowl or 9 x 13-inch glass pan, make jello. When partially thickened, add thawed frozen strawberries. Let set until next day.
Melt caramels in water in top of double boiler. When melted, add the pecans and stir well. Remove from stove and drop by teaspoonful onto wax paper. Refrigerate until firm enough to remove from paper. Melt chocolate chips and paraffin in top of double boiler, then dip caramels into chocolate mixture with a fork. Place on waxed paper until firm. Will freeze and store well.
Butter a 10-inch pie pan. Sprinkle 4 ounces cheese and cooked bacon or ham into pie pan; shape around sides. Beat eggs, onion, flour, melted margarine, salt, pepper and milk. Pour over cheese and bacon. Bake at 350° for 35 minutes; 40 minutes in glass pan.
*To Make Sour Milk: Place one tablespoon vinegar in a 2 cup measuring glass. Add enough fresh milk (either 2%, 1% or skim milk) to make 1 1/4 cups liquid. Stir well and let mixture stand about 5 minutes before using in recipe.
Press avocados through a coarse sieve. Add lemon juice and vinegar at once. Then add tomato and blend. Add remaining ingredients and mix well. Cover tightly and chill. Serve as a dip with vegetable sticks. Makes 3 cups. Note: Mixture darkens when left uncovered for long periods.
Brown beef and drain off fat. Add taco mix as directed. Set aside to cool. Have salad ingredients chopped and ready. Mix all ingredients together in large bowl and serve.
Sift dry ingredients together and add remaining ingredients. Bake in 8 x 12 Pyrex at 350° for 45 minutes.
Mix cake mix according to directions. Mix well the cream cheese, egg, sugar and peanut butter cups; drop by teaspoon and spread on cake before baking.
Chill the juices and ginger ale. Just before serving, combine juices in a punch bowl. Stir in the ginger ale. Yield: 4 1/2 quarts.
Put pie filling in bottom of medium size cake pan. Put cake mix on top, then melt margarine and pour over cake mix. Sprinkle with sugar. Bake at 350° for 30 minutes, or until top is golden brown.
Sauce: Clarify onion in 2 to 3 tablespoons olive oil. Add crushed garlic and simmer another 3 minutes. Add 16 ounces tomato sauce and tomato paste. Mix well. Add another 16 ounces tomato sauce and stir. Add 2 handfuls crushed fresh dried basil (3 approximately 3 tablespoons), 2 smaller handfuls of fresh dried oregano (approximately 2 tablespoons) and 2 bay leaves. Stir in herbs. Add 1/8 cup red wine and 3 tablespoons brown sugar. Stir. Simmer on low heat, stirring occasionally for 30 minutes.
Oven 400 degrees. Mix ingredients and put in oven safe dish. Mix crust ingredients in separate bowl and pour over ingredients in pan. Bake about 30 minutes.
Combine walnuts and sugar. Add egg whites gradually until mixture forms a thick paste. Drop in large balls onto a baking sheet coated with nonstick vegetable spray. With the back of a spoon, make a hollow in the center of each ball. Bake for 20 minutes in on oven which has been preheated to 300°. Remove when lightly brown. Place warm jam in the hollow of each cookie and serve.
Brown hamburger. Add spices. Mix all other ingredients together. Simmer for about 20 to 30 minutes. Serve on bun, open faced. Great tasting. Kids love it too!
Whisk all ingredients together. Refrigerate 1 hour. Serve with fresh fruit.
Heat oven to 350°. Line cookie sheet with foil. Mix oatmeal and flour on a sheet of wax paper. Stir sugar, butter and milk in a small saucepan over low heat until butter melts. Remove from heat; stir in oats, flour and vanilla. Let cool 10 minutes.
Mix hamburger, salt, pepper, ginger, nutmeg and cornstarch. Put in milk and mix well. Make into balls and roll in flour. Fry in oleo until nice and brown. Add water and cook for 45 minutes. Add onion when you add water and bouillon cube to make gravy.
Put jello, water and strawberries in bowl; stir until strawberries are thawed and jello begins to thicken. Add pineapple. Pour half in dish. Spread Dream Whip on first mixture. Add rest of jello mixture and chill. Best to prepare the day before needed and chill overnight.
Boil vinegar, salad oil, and sugar. Add salt. Mix cabbage, celery seed, mustard, and onion. Pour cooked mixture over other ingredients. Put in jar and refrigerate.
Combine juices and sugar; chill. Pour juice mixture and ginger ale over ice in punch bowl. Add mint leaves and serve.
Brown chicken in shortening. Pour off fat. Add soup and seasonings. Cook over low heat for 30 minutes (covered). Stir occasionally. Cut zucchini and add tomatoes. Cook 15 minutes.
Combine and mix first 4 ingredients until crumbs are formed; then work with hands, until it is soft dough. Press into bottom of a 9 x 9 x 2-inch pan with 1/2 inch extending up sides. Prick bottom and bake at 350° for 15 minutes or until crust begins to form.
Prepare rice pilaf as package directs, substituting 1 cup water and 1 cup apple juice for water. Cut meat into 1 1/2 x 1/4-inch strips. Toss with combined seasonings. Melt butter in a large skillet over medium heat. Saute meat 3 to 4 minutes until no longer pink. Add apples and stir-fry 2 to 3 minutes or until apples are almost tender. Add combined 1/3 cup apple juice and cornstarch. Stir-fry 1 to 2 minutes until thickened to form glaze. Stir in nuts. Top rice with pork or chicken mixture.
Cream butter and sugar until fluffy. Add well beaten eggs and blend well. Chop nuts and mix in part of flour. Sift remaining flour and baking powder; fold into egg butter mixture. Add flavorings and mix well. Add fruit and nuts. Mix by hand. Put in greased tube pan. Place in cold oven. Bake for 3 hours at 275°. If you use small pans, cut baking time. Doubles well.
Melt bouillon cube in boiling water. Mix all wet ingredients together. Put roast in large pot and cover with onions. Sprinkle with garlic powder, salt and pepper. Pour sauce mixture over and cover with lid. Bake at 300° for 6 to 7 hours. When done, pull apart with long fork.
Brown garlic, onion and beef in oil. Add flour, salt, paprika and mushrooms. Stir and cook 5 minutes. Add soup and simmer 10 minutes. Add sour cream. Heat, but do not boil. Serve with noodles or rice.
Cook ground beef in a little oil 10 to 15 minutes. Do not brown or cook into lumps. Add sauce, etc. and cook over low heat for 30 minutes. Cool quickly.
Mix half the coconut with other ingredients and sprinkle rest on top. Put in refrigerator overnight. Makes 2 pies.
Crust: Grease and flour 13 x 9 pan. Combine yellow cake mix, less 1 cup, 1/2 cup butter and 1 egg. Press into pan.
Place chicken in a baking dish and cover with mushrooms. Break up bay leaves and sprinkle over chicken. Arrange the quartered tomatoes and green peppers over the chicken.
Mix the tomatoes, cucumbers, onions and dill together, add salt and pepper. Stir in enough sour cream to make a creamy dressing, it doesn't take much.
Melt the butter and baking chocolate in a saucepan over low heat. Remove from heat and add the sugar, eggs and vanilla. Lightly beat the mixture and stir in flour. Spread the batter in a greased baking pan. Sprinkle with almond brickle and chocolate chips. Bake at 350 for 30 minutes. Cool on wire rack; cut into pieces and enjoy.
Blend together until smooth. Serve over strawberries already flavored with powdered sugar and Amaretto.
In mixing bowl cream eggs, oil, sugar and honey together. In separate bowl sift together flour, cinnamon, soda and salt. Combine the two mixtures. Add vanilla, apples and nuts. Spoon into large baking dish and bake at 350° for 45 minutes to 1 hour.
In a saucepan, combine the 2 1/2 cups sugar and the water; bring to boiling, stirring occasionally. Place cranberries in a 10 x 6 x 2-inch baking pan. Pour boiling syrup over cranberries. Bake in 300° oven, uncovered, for 40 minutes, stirring occasionally. Cover loosely and store overnight.
Preheat oven to 425°. Melt butter and sugar in a square pan. Add pineapple and cinnamon. Mix well. Place biscuits on top. Bake for 10 minutes.
Cut broccoli into small heads (trees). Combine with bacon pieces, raisins and onions in large bowl. In separate bowl, blend the mayo, sugar and vinegar. Pour over broccoli mixture; stir to coat well. Cover and marinate at least 1 hour before serving.
Heat oven to 350°. Grease 15 x 10-inch pan. Combine oats, sugar, margarine, corn syrup, vanilla and salt. Mix well. Firmly press mixture into prepared pan. Bake 18 minutes or until mixture is brown and bubbly. Remove from oven. Immediately sprinkle chocolate chips evenly over toffee. Let stand 10 minutes; spread chocolate evenly over toffee. Sprinkle with nuts. Cool completely; cut into squares. Store tightly in cool, dry place. Makes approximately 6 dozen.
Spread in greased 9 x 9 x 2-inch square pan. Bake at 350° for 20 to 25 minutes.
Cook sugar, syrup and water to hard ball. Add peanuts and oleo. Cook to light caramel color. Remove from heat. Add vanilla and soda. Stir. Pour onto 2 greased cookie sheets. As it cools, stretch out.
Melt caramels and cream in pan. Mix remaining ingredients. Put half of the crumb mix in a 9 x 12-inch pan. Bake for 10 minutes at 350°. Sprinkle chips over mix. Let melt. Cool. Put caramel mix over. Put remaining crumb mix over caramel mix. Bake at 350° for 15 minutes. Cool and cut into bars.
In a medium saucepan heat fruit and cinnamon until boiling. Set aside. In a medium mixing bowl combine flour, 1 cup sugar, milk, baking powder and salt. Melt 1 stick of margarine in a quart casserole. Pour in batter. Add hot fruit. Sprinkle the remaining 3/4 cup sugar over entire cobbler. Bake in preheated 400° oven for 20 or 30 minutes. Serve warm with ice cream. Yields 4 to 6 servings.
Mix sugar, butter and eggs, one at the time. Add nuts, dates and vanilla. Bake in greased loaf pan at 350° for 50 to 60 minutes.
Mix well. Pour into graham cracker pie crust. Cover with chocolate Cool Whip. Chill. Very good.
Unroll crescent rolls; fit into cookie sheet(s). Pinch "seams" together. Bake at 375° until lightly browned (about 15 to 20 minutes). Cool.
Roll biscuits extra thin. Deep fry in hot oil. Coat biscuits with cinnamon and sugar mixture.
Mix together dry ingredients; cook raisins and water together in a right high pan. Add margarine and soda to hot mixture until margarine melts. Take off stove. Add dry ingredients to pan, stirring, then add beaten egg. Mix until well blended. Spread in greased large cookie sheet 20 minutes at 350°. While still warm, spread with butter and powdered sugar.
Place rhubarb and water in 1 1/2-quart casserole. Cover. Microwave 10 minutes on High or until rhubarb is tender, stirring well after 5 minutes. Stir in sugar and cinnamon. Adjust sugar to taste. Cool.
Cream shortening; add sugar gradually. Cream until fluffy. Blend in well beaten eggs. Sift flour, salt, soda, baking powder and spices together. Add to creamed mixture alternately with sour milk. Blend in prunes. Bake in well-greased and floured pans (three 8-inch pans or two 9-inch pans, 1 1/4-inch deep). Bake in 350° oven for 30 to 40 minutes.
Brown and drain beef; stir in tomato paste, onion and seasoning (mixture will be thick). Cook over low heat for 5 minutes, stirring frequently.
Blend together milk, lemon juice, grated lemon rind or lemon extract and egg yolks. Pour into chilled crust or cooked pastry shell. Add cream of tartar to egg whites. Beat until almost stiff enough to peak. Put in sugar gradually, beating until stiff but not dry. Pile lightly on pie filling. Bake in slow oven (325°) until lightly browned, about 15 minutes. Cool.
Mix all ingredients in saucepan. Let simmer slowly for about 30 minutes. Add seasoning to taste. Stir often. Cover and let simmer on medium. Serve hot with crackers.
Mix all together; put in greased 3-quart casserole. Cover top with bread crumbs and pour another stick of melted oleo over top. Bake at 350° for 1 hour and 10 minutes. Serves about 30 people.
Blend by hand powdered sugar, flour and butter. Press into greased 9 x 9-inch pan. Bake 15 minutes at 350°. Beat eggs, sugar, baking powder, salt and lemon juice. Pour over crust. Bake 20 to 25 minutes.
Mix all ingredients together and pour into pie crusts. Bake at 350° for 40 minutes. Cool and serve.
Cover ham with mixture of the cider, brown sugar, mustard and salt. Insert cloves in top. Bake as directed.
Mix together all ingredients except chocolate chips and wax and press into 9 x 13-inch pan and freeze. Remove from freezer and cut into squares. Use double boiler and dissolve chocolate chips and wax. Dip pieces and lay on waxed paper until cooled.
Preheat oven to 400°. Grease or paper-line 2 1/2-inch muffin cups. In a medium bowl, combine cereal, milk, honey, oil and egg. Let stand for 5 minutes. Stir to break up cereal. Add flour, dates and baking powder, stirring just until moistened. Divide evenly among muffin cups. Bake 18 to 20 minutes or until lightly browned. Makes 12 muffins.
Mix and chill. Before serving, slice 2 or 3 fresh and firm bananas into salad; mix and serve.
Mix rice, chicken soup and curry powder and put into a greased casserole dish. Place mushrooms on top, then chicken. Sprinkle onion soup mix over chicken. Put tight cover on and bake at 325° to 350° for 1 1/2 hours. Serves 4.
Combine all ingredients. Slice lemons, limes and oranges; add just prior to serving.
Beat egg yolk. Add sugar, salt and milk; strain. Add egg white, stiffly beaten. Add pinch of nutmeg. Serve cold. If desired, 1 teaspoon cocoa can be added to mixture.
Combine all ingredients, except nuts. Place in a casserole and refrigerate. To serve, top with pecans which have been sauteed in butter. Heat at 350° for 20 to 30 minutes or until hot. Serve with crackers. Can be doubled.
Fry the bacon. Cook the onions in the bacon grease and discard the grease. Put all ingredients together; top with bacon. Bake for 40 minutes at 350°.
Sear meat with onion and garlic in Dutch oven until light colored, stirring constantly. Add rest of ingredients. Bring to a boil, then on low heat, simmer slowly about 1 hour, stirring now and then. Keep floating fat skimmed off.
Cook manicotti in boiling, salted water as per directions on package; set aside. Shred 2/3 of cheese and set aside. Cut remaining cheese into 4-inch strips. Slit franks lengthwise and insert strip of cheese in each. Place stuffed frank inside each cooked manicotti. Combine beans, tomatoes and peppers. Spoon 2 cups of mixture in 9 x 13 x 2-inch baking dish. Top with remainder of mix. Cover and bake at 350° for 25 minutes. Uncover and sprinkle with cheese. Bake 10 minutes more or until cheese is melted. Serves 6.
Mix all ingredients together thoroughly. Pour into greased 1 1/2 quart casserole and bake for 30 to 35 minutes at 375°. Serves 6 to 8.
How many times you have wanted a "specific" pickle to eat. Well, stock up; be creative; and go for it.
Mix all ingredients until pecans are coated. Place nuts on ungreased cookie sheet. Bake in a preheated 300° oven for 20 to 25 minutes, stirring frequently. Yields 4 cups.
Mix and bake in tube or Bundt pan at 350° for 1 hour. Then glaze.
Melt margarine in a 9 x 13-inch baking dish. Spread uncooked rice around in dish. Spread squash in a layer over rice. Sprinkle onion over squash. Add salt and pepper. Mix water with soup and pour over mixture. Cover with foil and bake 1 hour and 15 minutes at 325°. For last 10 minutes of baking, top with grated cheese and allow to melt.
Basic Information: Simmer meat or vegetables in water or wine. While ingredients must be of good quality, consider using poultry carcasses, leftover vegetables and gravies from dinner, cooking water from potatoes, or the peelings or leaves left after preparing fresh vegetables. Refrigerate peelings until ready to use.
Pit cherries and place in mixing bowl. Combine cornstarch and sugar; add the cherries along with the "Kirsch" or "almond" flavoring. Let mixture stand about 15 minutes before putting into pie shell. Prepare your favorite recipe for pie crust and fit the bottom crust in pan. Stir the cherry mixture gently and pour into shell. Dot the fruit with 1 or 2 tablespoons butter. Place lattice strips on pie. Bake in 450° oven for 10 minutes, then reduce heat to 350° and bake for another 40 to 45 minutes. Cool on wire rack.
Wash and dry potatoes. Do not peel. Cut potatoes in large pieces and deep fry. Drain on paper towel. Place in casserole dish. Cover with Ranch dressing. Sprinkle cheese over top and place under broiler until cheese melts.
Arrange lettuce on plate, then make a little cup with the corn chips (to hold the chili) in the center of the lettuce. Scatter tomatoes all around the lettuce. Scoop the chili on the chips. Sprinkle grated cheese over whole salad. Top it off with sour cream. Put on your favorite dressing (we use Ranch) and chow down!
Melt butter in bottom of pan. Top with pears. Sprinkle with cinnamon. Mix sugar, flour, baking powder and milk. Mix well and pour over fruit. Sprinkle a little sugar on top. Bake at 350° for 45 minutes.
Select a ripe or slightly overripe fruit. Sort and wash. Remove blemishes. Peel, pit, hull, seed and core fruit as necessary. Cut fruit in pieces; place in blender. Add 1 tablespoon of lemon juice per 2 cups of fruit to prevent browning. Blend until smooth. If the puree is tart, add 1 tablespoon sugar, corn syrup or honey for each 2 cups of fruit. Most fruits do not need added sugar. Heat oven to 140°. Line a cookie sheet with plastic wrap or spray with a vegetable spray. Do not use waxed paper or aluminum foil. Spread the puree on plastic wrapped cookie sheet. Tilt the cookie sheet back and forth to smooth out any ripples. Place the cookie sheet in oven. Leave the door slightly open (approximately 2 to 6 inches, depending on oven door) to allow humid air to escape. To test for dryness, loosen edge of the leather from the cookie sheet and lift as if to peel back. Properly dried leather is slightly sticky to the touch.
Brown chops first. Put onion, green pepper, tomato and rice on each chop. Pour 2 1/2 cups bouillon, seasoned with salt, pepper and thyme, over it. Bake, covered, at 325° to 350° for 50 minutes or may use electric frypan.
Mix first 4 ingredients together and chill. When ready to serve, add ginger ale. Garnish with sliced fruit.