HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring ingredients, except green peppers, to a rapid boil. Add green peppers and boil until done to your taste, about 10 minutes. Stir constantly while boiling. Fill hot jars and seal. Pressure cook 10 minutes at 10 pound pressure. Serve with crackers.
Remove Starter mixture from refrigerator and feed as directed. Let mixture stand at room temperature 8 to 10 hours or all day. On this evening, mix 1 cup Starter mix (return remaining Starter to refrigerator), the sugar, oil, salt, water and flour. Mix with a wooden spoon (finish with hands). Cover top of dough with vegetable oil; cover bowl with towel and let rise overnight.
Blend together. Drop by spoons onto cookie sheet. Sprinkle with a little sugar and bake in 350° oven for 8 minutes. Take from oven. Let set 1 minute before removing from cookie sheet.
Cook noodles as directed (let water cook down some). Brown ground beef in skillet, then mix with noodles. Drain fat, then serve.
Cook broccoli until almost done. Take away from heat, add pieces of butter on top of the broccoli. Cover broccoli completely with cheese. Moisten crackers up with butter and put on top of cheese. Bake at 400 degrees for about 20 minutes or until bubbly.
Mix crust ingredients well. Press into well-greased 8 to 10-inch spring-form pan. Refrigerate 15 minutes. Preheat oven to 350°.
Heat chocolate and milk in 2-quart saucepan over very low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Stir in vanilla, salt and walnuts. Spread in 8 x 4-inch or 9 x 5-inch loaf pan. Refrigerate 30 minutes or until firm. Cut into squares. Makes about 2 dozen.
Combine water, butter, salt, pepper and garlic powder in a Dutch oven; bring to a boil. Add carrots; cover, reduce heat, and simmer 5 minutes. Add green pepper, onion, yellow squash and zucchini; cover and simmer 10 minutes. Stir in mushrooms; cover and simmer 3 to 4 minutes; drain. Place vegetables in a lightly greased 13 x 9 x 2 inch baking dish; sprinkle with cheese. Broil just until cheese melts. Yields 8 servings.
Drain string beans and place in casserole dish. Mix soup with 1/4 cup water or milk. Stir into string beans. Top with onion rings. Bake at 350° for 40 minutes.
Beat eggs; add sugar, butter and flour and beat until it is smooth. Pour into a greased pan.
Roast red pepper under the broiler until charred on all sides. Place in a paper bag for 20 minutes. Peel, remove seeds, wash and chop finely. Crumble Feta cheese in mixing bowl and add red pepper. Mix well, adding small amounts of olive oil until blended smoothly. Serve with crackers or use as celery stuffing.
We preboil the beans for a short time in baking soda in water to de-gas them and then rinse them off good. As the beans are cooking for that short time, we throw all the ingredients into our crock-pot (and then add the beans). Simmer on low all day or overnight for noon meal the next day. Before serving, we sift in some flour to thicken them up.
Grease and flour a 13 x 9-inch pan. Mix dry ingredients first, then add other ingredients, one at a time. Stir or mix well after each addition. Bake for 1 hour at 325° or until top springs back when pushed down. Keeps well if wrapped in foil.
Mix molasses, soda and spices. Add sugar, butter, flour and water; beat well. Add egg yolks and fold in whites. Pour into a greased ring mold and bake in a 350° oven for 35 to 40 minutes. (Don't worry if batter seems thin, it's supposed to be.)
Place unopened broccoli pouch in boiling water. Do not cover. Bring water to a second vigorous boil and heat for 18 minutes. Empty broccoli and cheese sauce into small bowl and cut broccoli using 2 knives into 1/2-inch pieces. In medium bowl, combine corn meal, flour, sugar, garlic salt, baking powder and salt. Stir in broccoli with cheese sauce, milk and egg; batter should be fairly thick. Allow batter to set 5 to 10 minutes.
Blend first 4 ingredients using electric mixer. Use as a dip for apples. Tastes like caramel apples.
Mix together flour, nuts and butter. Press into 9 x 13 pan. Bake at 350° for 15 minutes. Let cool.
Drain fruit and cut into bite sized pieces. In a double boiler, cook the next 3 ingredients until thick. Cool. Add to fruit and refrigerate overnight. When ready to serve, add whipped cream.
Preheat oven to 400°. Roll out pie dough to fit into a 9-inch deep dish pie pan. Defrost spinach, drain and squeeze dry. In a bowl, combine spinach, cheese, nuts and seasonings. In a small bowl, beat the egg with the milk. Add to spinach mixture. Pour mixture into unbaked pie shell. Keep filling even around crust. Bake for 30 minutes or until knife inserted in center comes out clean. Serve hot.
Stir sugar and milk together over low heat until sugar is dissolved, then bring to a boil. Cook until mixture forms a soft ball in water or 238° on thermometer. Add chopped dates; cook about 5 minutes longer. Remove and beat thoroughly. Add nuts and vanilla; beat until stiff enough to mold. Form in a long roll. Work on covered board with a damp cloth or powdered sugar.
Mix together and put on top of squash mixture. Bake at 350° for 35 minutes.
Cook squash until tender; drain. Add butter and mash. Mix sugar, egg, mayonnaise, pepper, onion, salt and cheese. Add to squash. Pour into buttered casserole and top with bread crumbs. Bake at 350° for 35 to 40 minutes.
Mix everything together in a medium bowl. Pretend you are a Brachiosaurus hiding in a swamp from a fierce meat-eating dinosaur.
Mix together and place in a baking dish (about 9 x 5-inch). Cover with topping. Bake at 350° for 45 minutes to 1 hour, or until brown.
Mix all ingredients and bake at 350° until golden brown. Makes 8 to 10 servings.
In a mixing bowl, dissolve yeast in water. Add milk, butter, oil, sugar, egg and mashed potatoes; mix well. Stir in the salt, baking powder, baking soda and enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top.
Mix first 5 ingredients and let set until it bubbles (about 5 minutes). Stir flour and mix well. Put dough on floured board and knead well. Put in a large bowl with 2 tablespoons oil. Cover with cloth until double in size (about 1 hour). Punch down and divide in 2 pieces. Knead on floured board until smooth. Form into a long roll. Do both pieces. Put in a long greased cookie sheet. Cut about 4 diagonal slits on top. Brush with melted margarine. Let rise about 1 hour. Bake at 350° for 30 to 40 minutes.
Stir oil and meat in 2-quart casserole until beef is coated. Cover and microwave until meat is no longer pink (4 to 5 minutes). Remove from casserole and reserve juices. Add mushrooms and onion to meat juices. Cover, microwave until mushrooms are tender (5 to 6 minutes). Shake water and flour in covered jar. Stir in mushrooms. Microwave to a boil. Boil for 30 seconds. Add rest of ingredients. Serve over rice or noodles.
Mix 1/4 cup sugar, salt, flour, egg, pineapple juice and vinegar. Cook, stirring until thick. Cool. Add Cool Whip, bananas, pineapple, pears and cherries. Freeze. Use aluminum bread pans. Serve frozen. Slice and remove what you need and return the rest to freezer.
Spread two cups of whole raw berries over bottom of cooked pie shell. Mash remaining two cups of berries; add sugar, cornstarch and baking powder and mix thoroughly. Put over heat and slowly bring to boil. Turn heat low and cook, stirring constantly, about 10 minutes or until mixture thickens. Add a few drops of red food coloring for deep color, if desired. Cool mixture. Pour over pie shell. Cover with whipped cream or cream cheese if desired.
Dissolve gelatin in hot water. Chill for about 1 hour until syrupy. Pour 1/2 cup gelatin syrup into each of 6 chilled (16 ounce) glasses. Divide half the ginger ale equally among the glasses. Stir well. Divide ice cream equally into glasses and fill with remaining ginger ale. Garnish with whole strawberries, if desired.
Mix all ingredients together in dish. Take some Zesta crackers (crumbled) and spread over mixture in dish. Bake at 350° until crackers are golden brown.
Cook chicken breasts. Cook broccoli. Mix soup, sour cream, mayonnaise, grated cheese and seasonings. Drain broccoli and arrange in greased 3-quart casserole. Sprinkle generously with Parmesan cheese. Remove skin from chicken and debone. Cut into large pieces and spread over broccoli. Sprinkle again with Parmesan cheese. Pour sauce over all. Sprinkle with Parmesan cheese and paprika. Dot with butter. Cook 30 to 40 minutes in a 350° oven or until bubbly. Serves 6 to 8.
Measure into saucepan and boil for 3 minutes. While hot, pour over cereal and mix well. Spread on two cookie sheets. Let cool and break into pieces, then in airtight containers. For cereal, use bite-size Rice Chex, Wheat Chex, Corn Chex, Kix, Cheerios, pretzels and etc.
Mix all ingredients together in a 2 or 3-quart saucepan; bring to a boil, stirring constantly. Remove from heat and put in container. Refrigerate after cooled down. Microwave when ready for more. Great for dipping apple slices in it.
Make syrup of sugar, water, cinnamon and nutmeg. Add butter and heat until butter melts. Pare and core apples and cut in halves.
Roll biscuits out on a pizza pan to form a crust. Brown hamburger and drain thoroughly. Spread paste over raw crust evenly. Sprinkle hamburger over paste. Top with cheeses. Bake at 350° for 10 to 15 minutes or until biscuits are done.
Preheat oven to 350°. Mix all ingredients in order. Drop by teaspoons onto cookie sheet and flatten slightly. Bake 12 minutes.
Soak quail for 4 hours in buttermilk. Drain. Coat with flour, salt and pepper to taste. Deep fry for 4 minutes.
Mix cream cheese, sour cream and taco seasoning and spread on large platter. Place on top of spread, in order: lettuce, tomatoes, black olives, green olives, browned hamburger and Cheddar cheese. Serve with tortilla chips.
Slice cucumber (pickle style). Slice tomatoes and onion into small pieces. Combine all the ingredients. Allow to set for awhile. Refrigerate and serve.
Peel garlic. Wash parsley and chop with the garlic. Chop anchovy filets. Place in saute pan; oil 1/2 cup and when very hot, add mixture. Add tomatoes, tomato paste and 1/2 cup water (hot). Add salt and pepper to taste. Cook on high for 5 minutes, then add capers. Cook for a few more minutes, then toss over cooked spaghetti.
Place first 5 ingredients in saucepan. Bring to boil. Do not boil but a second. Pour over sliced onions. Cover and marinate in refrigerator at least overnight. Stores well in refrigerator.
Place margarine in large oblong pan. Melt in oven as you mix other ingredients. Stir eggs into persimmon pulp and sugar. Alternate milk, flour, baking powder and salt. Add margarine last. Pour back in pan. Sprinkle with nuts (optional). Bake in 375° oven 45 minutes or until firm. Cut in squares and serve.
Spread mayonnaise on 1 bread. Put a slice of cheese, then 1 bologna, then one more slice of cheese, then the other bologna. Put the lettuce on next and top with bread. Eat the sandwich with a big pickle.
Toast sesame seed and almonds until golden. Set aside. Combine salad oil, rice wine vinegar, lemon juice, sesame seed oil, sugar, salt and pepper. In a large bowl, combine cabbage, onions, noodles and chicken. Toss well. Add dressing. Toss again. Marinate overnight for best flavor. Serves 6 to 8.
Cream the first 4 ingredients. Combine and add dry ingredients. Bake in an oblong pan at 350° for 25 to 30 minutes. Cut while warm.
Grease 2 (8-inch) cake pans; dust with flour. Mix orange cake mix, orange jello, Crisco oil, eggs and water and beat for 3 minutes. Pour in pans and cook 20 to 30 minutes at 350°. Let cool in pans 10 minutes. Put on cake rack; cool.
Blend cake mix, 2 eggs and margarine well. Pour into greased and floured 9 x 13-inch pan. Blend the next 4 ingredients; pour over cake mixture. Bake at 350° for 35 to 45 minutes.
Melt butter in 9 x 13 baking dish. Mix next 5 ingredients and pour into buttered dish. Pour peaches on top of batter, do not stir. Batter will rise up over peaches to make crust. Bake at 375 degrees for about 45 minutes until golden brown. Cool and serve.
Mix all the ingredients together in a blender. Yields four 8 ounce servings.
In a screw-top jar combine orange juice, lemon juice, cooking oil, Worcestershire sauce, garlic, cumin, onion powder, salt and pepper. Cover; shake to mix. If using on veggies mix together with veggies; top with Feta cheese and walnuts. If using for meat marinade as you normally would.
In large heavy saucepan, mix sugar, cornstarch, salt and cocoa. Gradually stir in milk until smooth. Stir over medium to medium-low heat until mixture thickens and comes to a boil. Gradually blend a little chocolate mixture into yolks; add to remaining chocolate mixture. Stir over very low heat 2 to 3 minutes longer or until slightly thicker. Remove from heat. Stir in butter and vanilla. Pour into pie shell.
Heat oven to 350°. Grease a 12 x 8-inch dish. In a large skillet, brown beef and onion; drain. Stir in water, pepper, tomato sauce and paste. Simmer for 15 minutes, stirring occasionally. Remove from heat. Stir in vegetables and 1/2 cup of cheese. Spoon in a baking dish. Separate the biscuits into 10. Place bread near outer edge, overlapping. Sprinkle cheese in center and around the edge. Gently brush butter on biscuits. Sprinkle with oregano. Bake at 375° for 20 to 30 minutes.
Wash chicken. Place chicken in pot with just enough water to cover. Add parsley, celery, carrot, onion and all seasonings. Heat to boiling. Reduce heat; cover and simmer 2 1/2 to 3 1/2 hours or until thickest pieces are fork-tender. When not serving immediately, allow chicken to cool in broth. If using pressure cooker, cook at 15 pounds for 20 minutes. When cool, remove meat from bones and skin. Makes about 5 cups cubed, cooked chicken and 5 to 6 cups broth.
Put water in pan. Add vinegar and salt. Bring to a boil. Add pumpkin and cook until transparent.
Brown ground beef; drain fat when browning. Put in 1 1/2 quarts water. Harden grease and put water liquid back with meat. Blend together dry milk and 3 1/2 gallons cold water and add to ground beef. Blend together flour and 2 1/2 quarts water until lump-free. Add gradually to ground beef after the ground beef and milk are hot. Add enough for gravy texture. Cook until thickened. Add salt and pepper to taste. Add Worcestershire sauce.
Cook onion and garlic in oil until tender in a 4-quart saucepan. Add remaining ingredients. Bring to a boil. Reduce heat to low; cover and simmer 45 to 50 minutes, stirring occasionally. Makes 10 one-cup servings.
Slice 1 cup of the berries; puree 1 cup in your blender. Set aside. In a small saucepan, combine and cook cornstarch, sugar and water, stirring constantly. When smooth and sugar dissolves, stir in pureed berries and sliced berries. Bring to a boil and continue stirring constantly. Should boil 1 minute. Add lemon juice; stir until slightly thickened. Serve hot.
Brown ground beef. Drain and add seasoning and sauce. Bring to a boil. Layer a 9 x 13-inch baking dish with corn chips. Pour meat mixture over chips and sprinkle with grated cheese. Cook 20 minutes at 375°.
Brown ground beef. Drain fat. Add canned items. Let simmer 20 minutes. In deep dish pan, line bottom with crushed Fritos, meat sauce and top with Cheddar cheese. Bake in a 350° oven until cheese is melted.
Beat egg whites until frothy (balloon whisk or hand hand beaters work best). Add cream of tartar, salt and vanilla; beat until soft peaks form. Add sugar, 1 tablespoon at a time, continually beating to form stiff peaks. Pipe onto cookie sheet to form teardrop shapes. Bake in a preheated 225° oven for 2 to 3 hours, or in a 275° oven for 1 to 1 1/2 hours. Be sure to line cookie sheet with foil. When meringues are dried, let cool before removing from cookie sheet. May be stored in an airtight container for 4 to 6 weeks.
Have cheese at room temperature. Add Coke a little at a time until well mixed with electric mixer. Drain juice from cherries and pineapple. Heat to dissolve jello. Cool. Add mixture to cheese and Coke. Add nuts, pineapple and cherries. Mix well with a spoon. Place in refrigerator until congealed.
(Fresh fruit and melons may be substituted for canned fruit when in season.) Drain fruit and mix thoroughly. Whip cranberry sauce with a wire whisk and pour sauce over fruit. Mix thoroughly and refrigerate.
Preheat oven to 375°. Sift together the flour, baking powder and salt. Set aside. Cream together the butter and sugar; add eggs, one at a time, beating well after each addition. Add flour mixture alternately with sour cream and lemon juice. Add vanilla, poppy seed and lemon zest. Grease muffin tins and fill two-thirds full with batter. For large muffins, bake 18 to 20 minutes; for mini muffins, bake 12 to 14 minutes.
Cook sugar, syrup and	water until it spins a good thread (about 20 minutes). Gradually beat half of syrup into the beaten egg whites. Return other half of syrup to fire and cook until it forms a hard ball in cold water (about 10 or 15 minutes). Beat slowly into the first mixture. Add vanilla and beat vigorously until candy will hold its shape. Drop by teaspoon onto buttered dish or waxed paper and top each piece with a pecan half.
Place sweet potatoes in greased baking dish. In saucepan, combine brown sugar, cornstarch, salt, cinnamon and orange peel. Drain apricots, reserving syrup. Stir 1 cup of syrup into cornstarch mixture. Cook and stir over medium heat until boiling. Boil 2 minutes. Add apricots, butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 375° for 25 minutes.
Bring sugar and syrup to a boil. Add peanut butter and mix well. Add peanuts and Rice Chex. Spread into a 9 x 13-inch pan. Cool and cut into squares.
Spread caramel topping on bottom of crust. Sprinkle with pecans. Refrigerate. Stir pudding mix into milk in medium saucepan. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Cool 5 minutes, stirring twice. Pour into crust. Refrigerate 3 hours.
Combine sugar and water; stir until dissolved. Heat to boiling and cool. Add and mix remaining ingredients; freeze.
Cream the margarine and brown sugar. Add the beaten eggs, then the dry ingredients, coconut and pecans. Put in a 3-quart casserole or 17 x 11 x 3/4-inch pan that has been greased and floured. Bake at 350° for 20 to 25 minutes.
Cream oleo or oil and sugar together. Add egg, vanilla and sour milk, beat thoroughly. Sift flour and dry ingredients. Blend into other. Spoon in pan 9x13x2-inch Pyrex. Sprinkle chocolate chips (1/4 cup) and nuts. Bake 45 minutes in 325 degree oven.
Cream sugar and butter, add beaten egg yolks, milk, salt, and beat well. Crumble crackers very fine and mix with baking powder and add to sugar/butter mixture. Add vanilla and fold in stiffly beaten egg whites. Pour into 2 round greased layer cake tins. Bake 20 minutes at 325°.
Grease a 13 x 9 x 2-inch baking pan. Combine flour with melted margarine, sugar and eggs. Spread in pan. Bake 20 minutes at 350°. Do not overbake.
Grind cookies until it looks like dirt. Best to use a food processor; set aside. Mix butter, sugar and cheese in a small mixing bowl. Mix pudding, milk and Cool Whip in a large mixing bowl, then combine the 2 mixtures in a large bowl. Layer cookies, then mixture in medium size flowerpot with cookies as last layer. Put gummy worms on top and an artificial flower, if desired. Can even serve with a new garden spade for more fun.
Mix flour, baking powder, salt, baking soda and salt together. Add remaining ingredients, except cranberries and nuts. Mix well until blended. Stir in cranberries and nuts. Pour into greased 9 x 5-inch loaf pan. Bake at 350° for 55 minutes or until toothpick comes out clean. Cool on rack 5 minutes; remove from pan.
In small bowl, stir poppy seed and buttermilk. Let stand 5 minutes. Stir in eggs and vanilla. In large bowl on high speed, beat margarine and sugar until smooth. Combine flour, baking powder and baking soda. Blend milk. Mix flour mix into margarine until smooth. Bake at 350° for 40 to 45 minutes, until toothpick comes out clean. Drizzle with glaze.
Peel yams and grate if using fresh. Stir together the yams and melted butter. Add eggs, beating after each one. Add milk, molasses and vanilla. In another dish, stir together flour, salt, cinnamon, sugar and nutmeg. Add to yam mixture and blend well. Pour into a 2 1/2-quart casserole dish. Bake at 325° for 2 1/2 hours, stirring several times during the first hour. Serve hot or cold. May be reheated.
Grind pears, onions and peppers. Cook 30 minutes or less on low heat. Drain. Heat vinegar, sugar and spices on low heat. Add salt, then pears, peppers, onions and pineapple. Cook for 15 minutes. Put in jars.
Cream butter and cream cheese together. Add sugar; cream well. Beat in 6 eggs, one at a time. Add sifted flour and flavorings. Mix well. Pour into greased and floured tube pan. Put in cold oven; set at 350°. Bake 1 1/2 hours. Test with a toothpick to see if done. (Have butter, cream cheese and eggs at room temperature.)
Blend all ingredients together and pour into crust. Bake at 350° for 1 hour in preheated oven.
Combine margarine and lemon juice. Brush chicken with mixture. Sprinkle with salt and pepper. Place in baking dish. Bake at 400° for 30 minutes. Combine rice, chicken broth and water in medium saucepan. Bring to boil. Reduce heat. Cover and simmer about 5 minutes or until broth is absorbed. Serve next to baked chicken.
Mix sugar, cocoa and nuts in large bowl. Make a hole the size of a smaller bowl in the middle of the mix. Melt cheese and margarine in a pan with a wooden spoon. Add vanilla. Pour into hole and mix fast. Pour into two 10 x 14-inch buttered pans. Pat out with buttered hands. Makes 8 pounds. I quit making fudge years ago when I got this recipe from my sister-in-law in Louisiana.
Sift together the flour and salt. Add and mix in Crisco. Add beaten egg, vinegar and cold water; mix well. This is enough dough for 3 pies. Divide dough into 3 balls. Refrigerate to cool before rolling out. You may roll out, place in pie pans and freeze for later use.
Mix together water, beef broth, beef, tomato juice, sugar and salt. Bring to a boiling point. Brown hamburger in onion and butter. Add this then to boiling juice, then add frozen vegetables. I double the juice part. Makes 10 quarts. Very good.
Dissolve Jell-O in one cup of hot water. Set aside. Mix Kool-Aid in 4 quarts of water. Add 4 cups sugar. Add other juices, then add Jell-O mixture.
Combine first 6 ingredients; stir well. Add next 4 ingredients. Spoon mixture into lightly greased 1 1/2-quart casserole; top with bread crumbs. Bake casserole at 350° for 25 minutes or until bubbly. Yields 6 servings.
To make 16 six-inch pastries, preheat oven to 400°. Butter a cookie sheet and set aside.
Combine the first 5 ingredients in large bowl. Mix the sour cream, salad dressing, sweet relish, mustard and sugar in bowl. Add to potato mixture; mix well. Yields 4 to 6 servings.
Combine sugar and soda in deep 3-quart pan. Mix well with wooden spoon, adding evaporated milk. Bring to boil over medium heat, stirring constantly. Cook to 234° (soft ball stage). Remove from heat; add margarine and pecans. Beat until thick. Drop on wax paper.
In large bowl, mix liquids together. Add dry ingredients and mix well. Pour into greased pans. Bake for 1 hour at 325°. Check with toothpick for doneness. Makes 2 one-pound loaves.
Heat oven to 350°. Mix flour, sugar, 2 tablespoons cocoa, baking powder and salt in ungreased square pan. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over. Bake for 40 minutes. While warm, spoon into dishes and top with ice cream. Spoon sauce from pan onto each serving.
Combine yams with remaining ingredients, except marshmallows. Place in buttered casserole. Push marshmallows down into mixture. Bake at 350° for 30 to 40 minutes. Makes 8 servings.