HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove seeds and dice the pears. Put in a large glass jar along with the spices, vodka, and sliced orange peel. Cover the jar and place in a cool area for two weeks. (Do not put in refrigerator). After two weeks, strain the mixture and discard the diced pear, orange peel, clove and peppercorn pieces. Put the strained mixture back in the glass jar. Dissolve the sugar in the water and add that mixture to the strained mixture in the glass jar. Cover the mixture and let this sit for two more weeks. After two weeks the mixture can be transferred into smaller bottles for gift giving or or in any other type of bottle that you wish to keep it in. It is best to place the mixture in the refrigerator at this time, or it can be kept indefinitely in the freezer. This is a mild, sweet liqueur that is especially good over vanilla ice cream.
Saute oleo, chopped celery and chopped onion. Add water and lentils. Cover and cook 20 minutes. Add tomatoes, barley and seasonings listed and simmer for 45 minutes. Add carrots (shredded) and cook for 5 minutes.
Do not peel cukes. Score lengthwise with fork and slice them. Slice onions and separate into rings. Combine vinegar, sugar and salt in small pan and stir over low heat until the sugar dissolves. Bring mixture to boil. Pour over cukes and onions. Mix well and chill. These can be frozen. When defrosted, use within 1 week. Serves 4 to 6 people.
Cream together shortening, sugar, eggs and vanilla until light and fluffy. Sift together dry ingredients; add alternately with lemon juice. Drop by teaspoon 2-inches apart on greased cookie sheet. Sprinkle with red or regular sugar. Bake at 375° for 10 to 12 minutes. Makes about 3 dozen.
Cut smoked sausage into small pieces. Place into a large skillet. Peel potatoes and cut into quarters. Place on top of sausage. Put broccoli on top of potatoes and add about 2/3 cup of water. Cover with lid and cook slowly for about 20 minutes, or until potatoes are tender and broccoli is well steamed. "While this is cooking, bake up a pone of yellow cornbread."
Stir by hand in order. Drop by spoonful on waffle iron. Makes 8 dozen.
Butter a pie pan or baking dish. Set aside. Mix apples, cinnamon and 1 tablespoon of sugar. Arrange apples in dish and combine sugar and flour. Mix butter/margarine into flour, mix until crumbly. Sprinkle crumbs over apples. Bake at 350° for 30 to 40 minutes, until apples are tender and crust is golden brown. Top with whipped cream.
Melt butter. Add onion and garlic. Saute 3 to 5 minutes. Add mustard, honey, salt, curry, preserves and currants. Cool sauce. Dip chicken into sauce and place in shallow roasting pan, skin side up. Spoon remaining sauce over chicken. Bake at 400° for 1 hour.
Cut caramel apple wraps into strips that will wrap around the pretzel rods. Melt almond bark according to directions in a flat bottom dish (8x8 works well). Roll pretzel in chocolate until completely covered. Place on wax paper to cool. Sprinkle with colored sprinkles or drizzle with colored chocolate if desired. It helps to wrap all the pretzels in caramel before you melt the chocolate.
Combine ingredients altogether in pan. Stir constantly. Boil until soft ball. Add a pinch of soda when taken from fire. Pour over approximately 4-quarts of popped popcorn. Make into balls.
Melt 2 tablespoons butter in a 9-inch pan. Add brown sugar; stir until melted. Place pineapple and nuts over butter and brown sugar mixture. Combine white sugar and egg, milk, vanilla, 2 tablespoons butter and shortening. Add flour, baking powder and salt. Pour over pineapple and brown sugar mixture. Bake at 350° for 30 to 45 minutes; cool to lukewarm and turn out onto plate.
Put chicken, soups, onion and mixed vegetables in deep, large skillet. Season to taste. Add milk or water (approximately 1 cup). Add noodles and cook until they are tender. Serve with salad and bread. A quick and easy recipe for when you are in a hurry.
Mix all ingredients together. Pour into Bundt cake pan. Cook in 350° oven for 50 to 60 minutes. Very tasty!
Preheat oven to 350°. Prepare pasta as package directs. In large bowl, combine pasta, sausage, pasta sauce and 2 cups cheese. Mix well. Turn into greased 11 x 9-inch baking dish; cover. Bake 45 minutes or until hot and bubbly. Uncover; top with remaining 2 cups cheese and parsley. Bake 10 minutes longer or until cheese melts. Refrigerate leftovers.
Take a piece of bacon, place a chicken breast on top, then a slice of dried beef, roll and stick with a toothpick. Grease a loaf pan. Place chicken breasts in pan. Mix soup with sour cream. Pour over chicken breasts and dot with butter or margarine. Bake at 275° for 1 hour and 45 minutes, uncovered.
Mix ingredients in the order given. Bake in a 350° oven for 30 minutes, or until firm. Use unbaked pie shell. You may double, even quadruple, this recipe.
Preheat oven to 400°. Spray 2 large baking sheets. Combine spices. Stack tortillas and cut through center with sharp knife to make 6 equal wedges of each tortilla. Arrange wedges without touching on baking sheets. Spray lightly and sprinkle with seasonings. Bake (400°) 8 to 10 minutes, or until lightly browned and crisp. Cool and store in airtight plastic bags. Serve with salsa or low-fat dip.
Preheat oven to 350 degrees. Cook broccoli and rice according to package directions. Set aside. Saute diced onion in butter. Add can of mushroom soup, Rotel, and Cheez Whiz over low heat. Stir mixture thoroughly. Remove from heat and combine rice, broccoli and cheeze mixture. Pour into a casserole dish and bake for 30-45 minutes until heated through and has a golden brown crust.
In a bowl, layer the lettuce, small cauliflower pieces, sliced onion and bacon bits. Mix sugar in mayonnaise and spread over top of bacon bits sealing it to the edges. Sprinkle with cheese. Cover and let set overnight or at least 8 hours in refrigerator. Stir completely before serving.
Cook spaghetti according to package directions; drain. Add all other ingredients and bake 45 minutes in 350° oven.
Mix cottage cheese and sour cream together. Carefully stir grapes, coconut, marshmallows and cherries. Cover and chill overnight. Arrange pear halves around the salad.
Remove orange peel with vegetable peeler. Cut enough peel into very fine strips to measure 2 tablespoons. Transfer strips to heavy saucepan. Add sugar, juice and butter. Stir over medium heat until sugar dissolves. Increase heat and boil gently until reduced to 1 cup, about 15 minutes. Cool sauce to lukewarm. Cut white pith from oranges. Slice oranges into rounds. Cut rounds into quarters. Scoop ice cream into large wine glasses. Drizzle sauce over top with oranges and toasted pecans.
Mix softened cream cheese with remaining ingredients, except tortillas. Spread cheese mixture on tortillas (thin layer). Roll up like jelly rolls. Chill for 1 hour for easier slicing. Slice into 1 inch pieces. Secure with toothpicks. Can be eaten plain or dipped in salsa sauce.
Combine flour, salt and pepper (set aside). In greased shallow 2 quart casserole layer 1/3 each of potatoes, flour mixture, green peppers and onions and ham. Repeat layers twice. Add milk. Sprinkle with parmesan cheese. Cover and bake at 350 for 45 minutes. Uncover and bake 30 to 40 minutes longer or until potatoes are done. Let stand 10 minutes before serving. (If ham is salty, reduce salt in mixture.)
Melt first 3 ingredients. Pour over cereal. Stir mixture together and place in a paper sack or bowl with a lid. Add powdered sugar and shake until ingredients are well mixed. Let cool.
Mix liquids in Teflon (4-quart pan). Add dry ingredients. Let cool.
In a large bowl, stir together fructose and butter. Mix in eggs, lemon peel and vanilla. In another bowl, stir together flours, cream of tartar, baking soda, cinnamon, nutmeg, salt and cloves. Add to egg mixture and stir until blended. Cover dough tightly with plastic wrap and refrigerate until firm (about 2 hours).
Combine corn meal, paprika, salt, pepper and lemon rind. Dip fish in milk and roll in meal mixture. Panfry in butter or oil in a heavy skillet until golden brown on each side. Drain on absorbent paper. Makes 6 servings.
Mix yogurt and mayonnaise. Thin with half and half or milk. Spread in layers in following order: lettuce, celery, peas, yogurt and mayonnaise mix, water chestnuts, green onions and cheese. Refrigerate. Add shrimp just before serving. Will keep for days in refrigerator.
Mix shortening and powdered sugar thoroughly. Stir in 1 1/2 cups flour and 1/2 teaspoon salt. Press mixture firmly in oblong 11 x 7 1/2 x 1 1/2-inch baking dish. Microwave, uncovered, on High (100%) for 2 minutes. Turn dish 1/4 turn. Microwave until no longer doughy, 2 to 3 minutes. Mix remaining ingredients. Spread over hot layer. Microwave 3 minutes. Turn dish 1/4 turn. Microwave 3 minutes. Cool. Cut into bars about 3 x 1-inch. Makes 28 bars.
Mix confectioners sugar, coconut, margarine and Pet milk; form into balls. Melt in double boiler the chocolate chips and paraffin. Dip balls in chocolate.
Place in casserole and spread 1 can of mushroom soup on top, undiluted. Bake 45 minutes at 350° or until brown.
Mix well soy sauce, sherry, cornstarch and garlic with water. Cut chicken breasts thinly and stir-fry in olive oil for 2 minutes. Add vegetables to stir-fry. Cook for 4 minutes. Add soy sauce mix. Cook until slightly thickened. Serves 4.
Let rise for 1/2 hour and bake 1 hour at 350°.
Place all ingredients	in blender until smooth paste forms. You will need to scrape down the sides often. Refrigerate until needed. Serve full strength or	mix with sour cream or cream cheese.
Make pudding as directed on box. Add pineapple and nuts. Fold in Cool Whip and marshmallows.
Saute mushrooms, parsley, onion, and cooked rice in oil. Put into a 3-pint casserole dish with broth and seasonings and cover. Bake at 350° (gas 4) for 45 minutes or until the rice is tender and liquid is absorbed. Serves 4 to 6.
Cook zucchini in a little boiling, salted water until tender; drain. In saucepan, cook carrot and onion in 4 tablespoons butter or margarine until tender. Remove from heat. Stir in 1 1/2 cups of bread cubes, soup and sour cream. Gently stir in zucchini. Turn into 1 1/2-quart casserole.
Mix all but flour together and bring to boil. Stir in flour and knead a lot.
Mix wafers in blender. Mix thoroughly with remaining ingredients. Roll in small balls, then roll in coconut. Serve frozen.
In large bowl, mix oleo, sugar, salt and milk. Add dissolved yeast to mixture. Mix well. Add flour. Let set in bowl until double in size. Then put on floured wax paper or board and work. Roll out and cut or pinch out balls for rolls. Put in greased pans and bake about 30 minutes. Bake at 400° until as brown as you like them. This should make 2 dozen rolls.
In medium baking dish, combine all ingredients. Bake 1/2 hour or microwave for 6 to 7 minutes.
Mix in pan over medium heat (sugar, cocoa, milk and margarine) and cook until it starts to boil. Remove from heat. Cool for one minute. Add vanilla, salt, peanut butter and oatmeal. Stir well. Drop by teaspoons on wax paper. Let stand until firm.
Spread cream cheese on serving plate. Spread shrimp sauce on cream cheese. Spread the shrimp evenly in sauce and sprinkle with grated cheese.
Brown and drain bacon. Saute onion and celery in some of bacon drippings. Add hamburger. Add green pepper, garlic, tomato sauce, catsup, brown sugar, mustard and oregano. Also add salt, pepper, lima beans, kidney beans and pork and beans. Cook in crock-pot 8 hours on low or in roaster 2 hours at 300°. (You can vary amount of beans.) This is a good dish for a winter day.
Mix granulated sugar, flour, egg and milk in saucepan. Cook over low heat, stirring constantly, until thick. Cool completely.
Empty jello into a quart bowl. Add boiling water to dissolve jello. Add ice cream. Stir gently until melted. Add cheese and drained pineapple. Mix evenly throughout. Refrigerate until jelled. Serve cold on lettuce leaf. Makes 4 to 6 servings. Recipe may be doubled.
Beat eggs well. Add dry ingredients.	Add oil and mix all together until dough is smooth. Cut into pieces and form into circles with slits horizontal on sides. Drop	into boiling water and cook until light and float to top. Remove from water and allow to cool. Then should be hard;	if they are soggy, reboil. Bake at 400° on a rack for 20 minutes or until golden brown.
Boil chicken 1 hour. Reserve broth. Skin and cut into bite size pieces. Cook noodles in broth. We save a cup of broth and dump in collander. Dump noodles back in pot and add all ingredients. Add some broth if it looks too dry. This will fill a 3 qt. casserole. Cook covered for 30 minutes at 325° until bubbling. We check at 20 minutes and usually take off the foil for the last 10 minutes to boil off some of the liquid.
Combine all ingredients, except bread, in saucepan; mix. Heat on low until cheese melts and mixture is hot, stirring constantly.
Brown hamburg and drain off fat. Add chopped onion and garlic salt to taste. Add both cans of soup (undiluted). Add sour cream and parsley flakes. Simmer 1/2 hour. Serve over cooked noodles.
In mixing bowl, combine corn, well beaten egg, sugar, salt and pepper. To this, add half of butter (melted) and sprinkle flour into mixture. Mix well. Pour into baking dish and dot with rest of butter. Bake at 350° for 35 to 40 minutes or until golden brown.
Coat Dutch oven with cooking spray. Place over medium heat until hot. Add sausage and next 3 ingredients. Saute until tender. Add beans and next 7 ingredients. Bring to boil. Cover and reduce heat. Simmer 20 minutes or until heated. Remove and discard bay leaf. Serve over rice. Makes 8 servings. Each serving contains 310 calories and 1.2 g fat.
Blend cream cheese and margarine. Stir in flour. Refrigerate 1 hour. Shape into 2 dozen balls. Press into miniature cupcake pans.
Wash the zucchini; do not peel it. Make long cuts, approximately 1/8-inch wide, down the length of each zucchini, leaving the stem end intact. Do not cut through the last 2 inches near the stem. Gently "fan" out the long strips and place a plate on each one to weigh it down and encourage the "fan". Between each slice, tuck several slices or chunks of tomato, minced garlic and sprinkles of salt and pepper. Place in a wide pan; sprinkle with oil and bake for 30 minutes at 350°. Just before serving, shake grated Parmesan cheese over each zucchini. Makes 2 to 4 servings.
Combine pineapple, sugar, lemon juice and cherry juice. Put on the heat, but do not boil. Soften gelatine in cold water; add to pineapple mixture. Add cream cheese and chopped cherries to Cool Whip. Mix altogether. Put in refrigerator to set.
About 30 minutes before serving, preheat oven to 450°. Cut potatoes into 1-inch pieces. Toss potatoes with remaining ingredients in a 13 x 9-inch roasting pan. Roast for 20 minutes or until tender, stirring once. Makes 4 servings.
Combine first five ingredients and chill in refrigerator. Serve with poppy seed dressing. You can omit the blueberries since they are hard to find.
Combine and mix thoroughly dressing mix, oil and herbs. Pour and stir gently over a combination of any or all listed snacks.
Shake meat with flour, salt and pepper in a plastic bag to coat well; reserve any remaining flour. Brown beef 1/4 at a time in butter in a Dutch oven. As beef browns, transfer it to a casserole. Heat brandy in a small saucepan and ignite. Pour over beef. Add onions and mushrooms. Sprinkle in reserved flour. Stir in garlic, parsley and thyme to drippings in Dutch oven and brown. Add broth and wine. Heat to boiling. Pour over beef. Add bay leaf. Bake at 350° for 1 1/2 hours.
Cut the bacon into 1-inch/cm. squares. Bring the stock to boil in a medium saucepan, which has a well-fitting lid. Add the sausages and bacon; simmer for about 5 minutes. Remove the sausages and bacon; save the liquid. Cut each sausage into 4 or 5 pieces. Peel the potatoes and cut into thick slices. Skin the onions and slice them. Assemble a layer of potatoes in the saucepan, followed by a layer of onions and then half the sausages and bacon. Repeat the process once more and then finish off with a layer of potatoes. Pour the reserved stock over and season lightly to taste. Cover and simmer gently for about an hour. Adjust the seasoning and serve piping hot. Serves 4.
Cook noodles according to package directions. Brown meat and drain. Add spaghetti sauce and simmer 10 to 15 minutes. In a 9 x 13-inch baking dish, spread 1 to 2 tablespoons meat mixture. Stuff noodles with meat mixture and place in dish. Top with remaining meat mixture and grated cheese. Cook in a 350° oven for 30 minutes. Great with garlic bread. For low-fat, use ground turkey.
Cream shortening, sugar and unbeaten egg. Beat well, then add sifted dry ingredients alternately with milk. Pour in greased loaf tin. Mix currants with cinnamon and sugar and spread over top. (Put some currants into loaf, if desired.) Bake in moderate oven for 25 minutes, or until done.
Mix sugar, oil, eggs and vanilla together. Mix flour, baking soda, baking powder and salt together. Add to mixture. Mix the rest of the ingredients together and add. Mix well. Roll mixture into 2-inch balls and flatten. Bake at 350° on ungreased cookie sheet for 10 to 12 minutes.
Chop lettuce, tomatoes and shred cheese; combine into a large bowl. Mix. Brown the ground beef and season with seasoned salt, pepper and garlic powder. Crush tortilla chips. Combine the ground beef and tortilla chips in a large bowl of lettuce, tomato and cheese. Mix.
Brown boneless meat with garlic, onion, salt and pepper. Add beer; allow to cool. Combine broth and gravy, put into a crock-pot (you may need two) and bring to a boil. Add vegetables. When vegetables are soft, add meat. Cook on low for four hours.
Saute green onions in butter or margarine. Add remaining ingredients and simmer 20 minutes. Serve over rice. Yield: 2 servings.
Heat marshmallows and juice of strawberries in top of double boiler until marshmallows are dissolved. Set this mixture aside until it begins to thicken. Add strawberries, nuts and whipped cream. Pour this filling into the pie shell and keep the pie in refrigerator overnight.
Heat oven to 350°. Grease cookie sheet. Combine butter, brown sugar, egg and vanilla. Beat until light and fluffy. Stir in flour, baking powder and salt. Mix well. Stir in raisins and walnuts. Drop by spoonfuls onto greased cookie sheet. Bake in top of oven at 350° for 10 to 12 minutes. Cool on wire racks.
Beat together egg and pepper. Combine cracker crumbs and Parmesan cheese. Dip each steak first in egg, then in crumb mixture. In large skillet, add oil. At medium heat, brown the steaks on both sides. Reduce heat. Add pizza sauce. Cover and simmer for 20 minutes. Serve and sprinkle with more Parmesan cheese.
Preheat oven to 375°. Bake potatoes 50 to 60 minutes or until easily pierced with a fork. Remove from oven and cool slightly. Slice potatoes in half lengthwise. Scoop out pulp, leaving 1/2-inch thick shell. Place shells in 13 x 9-inch baking pan and transfer pulp to a food processor or blender. Add remaining ingredients and process until smooth. Spoon mixture evenly into shells. Return to oven and bake 5 to 10 minutes, until heated. A low calorie recipe.
Mix ground round and soup thoroughly. Put in	a deep dish Pyrex bowl. Mix remaining and pour evenly on top of uncooked meat loaf.	Bake at 350° for 1 hour.
Heat oven to 400°. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. (Spray will work better than greasing or using of paper baking cups.) Beat eggs slightly in medium bowl with fork. Stir in baking mix, milk and oil just until moistened. Stir in 3/4 cup of the cheese and the ham. Divide batter evenly among muffin cups. Sprinkle remaining 1/4 cheese evenly over tops. Bake 18 to 20 minutes or until light golden brown. Immediately remove from pan. Serve warm. Wrap and refrigerate any remaining muffins.
Saute the onions and celery in margarine. Add chicken broth and all ingredients (except croutons). Simmer for 10 minutes, then pour over croutons. (If mixture seems too dry, add a little milk.) Bake in a 9 x 13-inch uncovered pan for 30 to 45 minutes at 350°.
Cut rhubarb and cook tender in water. Strain juice and add jello, sugar and lemon juice. Mix until dissolved and freeze. Thaw to slush and add ginger ale.
Line a 9 x 9-inch square pan with pastry. Add other ingredients. Top with pastry and bake at 400° for 30 to 35 minutes.
Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until fluffy and light. Slowly add sweetened condensed milk, beating until smooth. Stir in lemon juice and vanilla until well mixed. Pour into crust. Chill 3 hours until firm, then top with cherry pie filling or your favorite topping. Makes 1 pie.
Wash peppers. Remove ribs and seeds; cut into small pieces. Slice carrots thinly crosswise. Break up tomatoes with fork. Stud onion with cloves. In large saucepan, bring 3 cups water and chicken broth to boiling. Add peppers, carrot, tomato, onion, green onion, celery, basil, thyme, bay leaf and hot dried pepper (optional). Return to boiling; reduce heat and simmer, uncovered, 30 minutes. Add shrimp, crabmeat and lemon. Cook gently, uncovered, 10 minutes. Add parsley at end of cooking time. Serve. Makes about 2 quarts, 6 to 8 servings.
Mix eggs, sugar, syrup, flour, salt and vanilla. Mix, then add nuts. Bake about 1 1/2 hours at 300° to 325°.
Heat 5 cups of milk until it begins to steam. Mix the remaining cup of milk with the cornmeal until it is smooth. Add to hot milk, stirring constantly. This prevents lumps forming. Add butter and stir until melted. Cook 15 minutes over low heat, stirring frequently. The mixture will become as thick as breakfast cereal. Beat together the molasses, sugar, ginger, cinnamon, salt and eggs. Spoon about 1/4 cup cornmeal mixture into the molasses mixture, beating until blended. Slowly add another cup or two of hot cornmeal, then beat the mixture into remaining hot cornmeal. Pour into buttered 2 to 3-quart baking dish. Bake for 2 hours. Cool at least 1/2 hour. Serve warm with vanilla ice cream. Makes about 10 servings.
Preheat oven to 350°. Grease bottom only of loaf pan. Mix all ingredients. Beat 30 seconds. Pour in pan. Bake until pick inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes before removing.
Shred cabbage finely and put 2 1/2 quarts of it (firmly packed) and 3 1/2 tablespoons salt in a large pan and mix. Pack firmly in crock with a potato masher. Fill crock to 4 to 5-inches from top. Press firmly enough so juice covers cabbage. Cover with clean cloth and place a plate on top. Weight down with a jar of water. Clean cloth occasionally to keep off mold and scum. When bubbling stops (after 2 or 3 weeks), tap the crock gently. If no bubbles rise, fermentation is over.
Combine sugar, sour cream, milk, and syrup in a heavy saucepan. Bring to boil, cover and cook for 3 minutes. Uncover and cook while stirring, until mixture reaches 230 degrees on a candy thermometer. Remover from heat and let stand for 15 minutes.
Combine sugar, water and syrup. Stir over low heat until sugar is dissolved. Continue stirring until candy boils. Slowly place thermometer in syrup. Boil, without stirring, to 265°, hard-ball stage.
Dissolve yeast in 2 cups of warm water in a large bowl. Add remaining ingredients and mix well. Cover bowl tightly; refrigerate. When ready to use, spoon dough into greased and floured muffin tins. Bake at 350° for about 20 minutes or until browned. Makes about 2 to 3 dozen.
Cook bacon until crisp. Remove and crumble. Add vinegar, brown sugar, salt and onions to bacon grease. Add bacon and heat through. Add cabbage and water. Steam until tender.
In medium mixing bowl, combine all ingredients. Microwave at High for 3 1/2 to 5 minutes. Strain and pour into serving cups.
Combine all ingredients and refrigerate overnight. Dough should be very cold and stiff. Make into walnut size balls. Flatten tops slightly and place onto greased cookie sheet. Bake at 325° for 10 minutes. Do not overbake. Makes about 50 cookies.