HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange broccoli and cauliflower in a vegetable steamer over boiling water. Cover and steam 4 to 5 minutes or until vegetables are crisp-tender. Transfer vegetables to a large bowl. Add lettuce and sweet red pepper; toss gently. Combine chicken broth and remaining ingredients in a small jar; cover tightly and shake vigorously to blend. Pour over vegetable mixture; toss gently. Serve immediately.
Pick over carefully a quart of small white beans. Let them soak overnight in cold water. In the morning wash and drain in another water. Put on to boil in plenty of cold water with a piece of soda the size of a bean. Let them come to a boil and then drain again. Cover with water once more. Boil them 15 minutes or until the skin of the beans will crack when taken out and blown upon. Drain the beans again. Put them into an earthen pot, adding a tablespoon of salt. Cover with hot water. Place in the center a pound of salt pork, first scalding it with hot water and scoring the rind across the top (a quarter of an inch apart) to indicate where the slices are to be cut. Place the pot in the oven and bake 6 hours or longer.
Trim all visible fat from meat. Put meat in large casserole and sprinkle each layer of meat with garlic powder. Mix soup and wine together with mushrooms and pour over meat. Mix well. Cover. Bake at 325° for about 1 1/2 hours, then add carrots. Cook for 1 more hour. Serve over noodles. Serve with crusty bread and salad.
Bake 45 minutes at 350° or until toothpick comes out clean.
Combine first four ingredients. Stir well. Make ice ring with lemonade concentrate (follow directions on can to make lemonade). Float ice ring. Garnish with maraschino cherries and orange slices. Enjoy!
Cream together butter, shortening and brown and white sugar. Add the egg and beat. Sift and add flour, soda, cream of tartar, and salt. Add 1 tsp. vanilla and the chocolate chips. Drop by spoonfuls onto cookie sheet. Bake at 350° for 10-12 minutes. The secret is not to bake them too long.
Mix sugar and flour together. Add egg yolks and stir. Add water and butter. Cook over low heat. Continue stirring until thick. Turn off heat. Add lemon juice and lemon rind. Pour into pie shell. Top with meringue. Yield: 6 servings.
In large mixing bowl, dissolve yeast in warm water with 1 tablespoon sugar. Blend in molasses, honey, 2 tablespoons sugar, shortening, salt and orange rind. Stir in rye flour and mix until smooth. Add enough white flour to handle easily. Place on floured board and knead until smooth and elastic. Place in greased bowl, turning so all sides will be greased. Cover with cloth and place in warm, draft free place to rise until double in size (about 1 to 1 1/2 hours). Return to board and shape into two loaves. Place on lightly greased cookie sheet sprinkled with corn meal. Cover with warm, damp cloth and let rise about 1 hour. Preheat oven to 375°. Bake 30 to 40 minutes or until brown. Makes two loaves.
Heat enough olive oil to cover bottom of large pot. Saute garlic 1 to 2 minutes. Add parsley and oregano and saute another 2 minutes. Then add crushed tomatoes and sauce or diced tomatoes. Add 1/2 to 1 large can of water, as needed. Bring to boil, then simmer 1 1/2 to 2 hours until naturally sweet.
Brown ground beef; add chili powder and tomato sauce to make a chili mixture to your own good taste. In a separate saucepan, cook rice. In a casserole dish, place a layer of the chili mixture, then a layer of the rice. Sprinkle with chips and lastly, sprinkle on some of the grated cheese. Repeat until all ingredients are gone. Place in oven and bake until cheese is melted (about 15 minutes).
Blend eggs and water together; coat chicken with flour, then dip into egg mixture. Dip the coated chicken into bread crumbs. Heat 1/4 inch of oil in 12-inch skillet. Cook chicken in oil over medium heat until brown, 15 to 20 minutes. Turn over once or twice until thickest pieces are done and no longer pink inside.
Mix together spinach, eggs, milk, onion, crumbled sausage and Swiss cheese. Pour in unbaked 9-inch pie shell and bake at 400° for 25 to 30 minutes. Serves 4 to 6.
Mix flour, sugar, cinnamon, soda and baking powder together. Beat eggs; add oil and sour cream. Add dry ingredients. Stir in zucchini, nuts, raisins and coconut. Mix several minutes. Put into 2 greased but not floured 9 x 5-inch pans. Bake at 350° for 1 hour and 20 minutes or until bread tests done with a toothpick. Let cool in pan.
First, boil 1/2 cup of milk and 2 cups of sugar. Add 5 tablespoons Hershey's cocoa, oatmeal, peanut butter and butter. Add vanilla with spoon, then put in buttered dish as soon as possible. Cut in squares.
Sift together flour, soda and salt. Cream shortening. Blend in sugar; add eggs, one at a time and beat until fluffy. Add flour mixture alternately with bananas and liquid, beating well after each addition. Pour into greased and floured 9 1/2 x 5 1/2 x 2 3/4-inch loaf pan. Bake in 350° oven for 60 to 70 minutes or until done. Remove from pan and cool.
Combine onions and squash. Add salt and let stand for 1 hour. Pour off excess liquid. Combine celery and mustard seed in large boiler. Add peppers, sugar, vinegar, onions, squash and turmeric. Bring to a boil 5 to 10 minutes. Pour into sterilized jars. Chill before serving.
Heat oven to 350°. In medium skillet, brown beef; drain off excess fat. Stir in pizza sauce; reduce heat and simmer. Cook pasta; drain pasta and put in bowl. Combine egg, 1/2 can onions and Parmesan cheese. Spread pasta mixture in lasagne pan. Top with beef mixture and desired toppings. Bake, uncovered, 25 to 30 minutes to heat through. Top with remaining onions and bake until cheese is hot and bubbly.
Put the first four ingredients in a large bowl and mix. Mix the next three ingredients, then pour over vegetables. Mix all together well and set in refrigerator overnight. Crumble 8 slices of crisp bacon and sprinkle over the top before serving.
Toast the pine nuts. Heat oil in wok. Saute the garlic. Add the spinach and cook until wilted. Just before serving, add the raisins.
Combine in a saucepan the rice, water (use juice from fruit as	part liquid) and jelly powder.	Cover and let stand for 5 minutes. Pour into 8-inch glass pie plate. Let cool until partially set, then spread over bottom and sides of pan like a pastry shell. Fill with fruit. Cover with topping and refrigerate.
Heat pan or electric skillet. Spray both sides of bread with nonfat spray. Place in skillet and sprinkle with Parmesan cheese and garlic salt. Fry until browned.
Thaw potatoes. In large mixing bowl, combine potatoes, salt, pepper, onion and cheese. In medium mixing bowl, combine 1/2 cup melted butter, sour cream and soup; pour over potato mixture and mix gently. Pour into a 3-quart buttered casserole.
Put broken-up lettuce in 9 x 13-inch dish. Layer rest of ingredients in order given. Add sugar to mayonnaise. Spread on top as frosting. Top with cheese. Cover and store in refrigerator 8 to 12 hours. Garnish with pieces of crisp bacon.
Sift dry ingredients into large bowl. Mix the rest of ingredients and beat well. Add to dry ingredients all at once and mix well. Cook on greased grill or skillet by 1/4 cupfuls.
Let rise twice. Roll and cut. Pizza cutters make cutting so easy. Deep fat fry.
Bake at 375° for cream pies. For pies such as pumpkin that have thin batter, cook at 400° for 15 minutes and then reduce heat to 350° to 375°. Bake approximately 35 minutes or until golden brown.
Saute onion and pepper in margarine. Cut cheese into chunks for easier melting. Using low heat, add cheese and melt, stirring constantly. Add tomatoes and green chilies and blend thoroughly. Let mixture heat to blend flavors, but do not broil. Serve with chips.
Cook milk, flour and salt until thick; let cool. Then cream in the sugar, Crisco and vanilla flavoring, using mixer, until fluffy. If too thick, add small amount of water.
Dissolve yeast in warm water. Combine dissolved yeast and remaining ingredients in large mixing bowl. Beat until smooth, about 1 minute. Dough will be very soft. Cover with damp cloth. Place in refrigerator for at least 2 hours or overnight. Shape as desired. Use this rich dough as a basic for all kinds of sweet rolls and coffee cake.
Heat oven to 325°. Mix bread crumbs, salt and pepper. Dip chicken in egg, then in bread crumbs. Heat oil in frying pan; brown chicken lightly and drain on paper towels. Place chicken in a covered casserole. Set aside.
Dissolve jello in two cups boiling water. Add sherbet and mix. Add Cool Whip. Add drained oranges. Put in clear sided dish and let jell. When jelled it will separate into 3 different layers. It's delicious and pretty too!
Cut beef in small pieces. Put in a large bowl. Add garlic salt, vinegar and oil. Cover. Put in refrigerator overnight. Next day, pour beef mixture in a large pot with water. Cook until tender. Add onions, pepper, sofrito and the tomato sauce. Cook until done.
Mix cheese in top of double boiler; add sausage and cook for 20 minutes or until sausage loses pink color. Stir in Bisquick until well blended. Shape into 1-inch balls. Place on ungreased cookie sheet and bake at 350° for 15 to 20 minutes. Makes about 6 dozen.
Combine first 3 ingredients in baking dish. Add chicken, turning to coat. Marinate 1 hour in refrigerator. Drain chicken, reserving marinade. Place chicken on broiler pan rack. Preheat oven to 375°. Bake 30 minutes. Turn chicken. Baste with reserved marinade every 10 minutes. Broil 6-inches from flame 3 minutes. Turn and broil until sauce looks dry.
Dice salt pork; cook until crisp. Remove pork and save. Add pork drippings, potatoes and chopped onion in deep pot with the boiling water. Cook until potatoes are tender, 12 to 15 minutes.
Cook noodles; drain. Add soup and tuna. Put 1/2 of mixture in casserole. Cut artichokes in half and make next layer. Sprinkle grated cheese next, then add rest of noodle mixture. Bake at 350° for 15 minutes. Combine sour cream, mayonnaise and lemon juice. Heat slowly and spread over top. Bake at 350° for 20 minutes or until hot.
Coarsely chop tomatoes. Combine all ingredients in heavy skillet. Bring to a boil. Reduce heat; cover and simmer 15 to 20 minutes, or until okra is tender.
Cream margarine, oil and sugar; add eggs, vanilla and milk. Beat until blended. Mix together all dry ingredients and add to creamed mixture. Beat well; stir in zucchini by hand. Pour into greased and floured 9 x 13 pan. Sprinkle with chocolate chips. Bake at 325° for 40 to 45 minutes.
Combine first 3 ingredients in a 2-quart casserole. Cover with heavy-duty plastic wrap, vent and microwave on High 10 to 12 minutes or until tender. Drain. Combine soup and sour cream; add to squash mixture, stirring gently to mix. Microwave, uncovered, on Medium-high (70% power) 10 to 12 minutes or until heated thoroughly, giving dish a half turn after 6 minutes. Top with crumbs and sprinkle with paprika. Yields 6 servings.
Prepare pizza according to directions on box. Add more shredded cheese and favorite topping. If desired, can use green half olives to shape the face of a ninja turtle. Bake.
Combine 2 beaten eggs, milk, 1/2 cup melted oleo and vanilla/butter extracts. Combine flour, salt, baking powder, cardamom and 1 cup of white sugar. Mix ingredients thoroughly and pour into 13 x 9 x 2-inch greased and floured pan. Mix until crumbly: 2 tablespoons oleo, 1/2 cup brown sugar and 1/2 cup white sugar and cinnamon and nutmeg and pour over batter and bake at 375° for 30 minutes or until wood pick inserted in center comes out clean.
Pour crackers in a bowl. Pour oil over crackers. Mix remaining ingredients and sprinkle over crackers. Stir well. Let set, stirring occasionally, until oil is absorbed. Put into plastic Ziploc bags to store.
Pat out any excess moisture from the sauerkraut. Mix everything together well and form into small balls. Place on large cake sheet. Bake at 375° for 20 to 25 minutes. Drain on paper towels.
Brown ground beef; add onion (saute). Drain. To this, add remaining ingredients and cook for 30 to 45 minutes until thickened. Toppings for soup can include tortilla chips, cheese, chopped tomatoes, lettuce and sour cream.
Mix crushed cereal with melted oleo. Set aside. Stir together flour, baking powder and salt. Set aside. Beat the 1/4 cup oleo, sugar and egg until well blended. Add milk alternately with flour mixture. Mix until smooth. Spread oleo in bottom of 9-inch round cake pan. Top evenly with cranberry sauce. Sprinkle with cereal mixture. Bake at 350° for 50 minutes. Serve warm or cold.
Cream butter and sugar and add flour and eggs. Beat well; stir in buttermilk and vanilla. Pour in shell. Bake 45 to 50 minutes at 350°.
Cook sausage and drain. Mix eggs, milk, salt, pepper and mustard together. Arrange sausage, bread and cheese in layers. Repeat layers ending with cheese on top. Pour liquid mixture over layers and let stand overnight. This can be frozen. May be cooked in a 9 x 13-inch pan or two smaller casserole dishes at 350° for 45 minutes.
Cut biscuits in half. Divide into 2 piles. Melt butter in saucepan; add water and brown sugar. Bring to a boil. Place one pile of biscuits into a greased Bundt pan. Pour 1/2 of the sugar mixture over the top. Add remaining pile of biscuits and pour remaining sugar on top. Bake in a 325° oven for 35 to 40 minutes or until rich golden brown. Place a dinner plate on top of Bundt pan and flip over. Lift off pan and cake should slide out.
Mix ingredients as listed and roll into balls the size of a walnut. Roll in sugar and flatten with bottom of glass.
Grind carrots, peppers and onion on medium. Grind cabbage with a coarse knife. Add salt; cover with water. Let stand 2 hours. Drain well. Add sugar, celery seed, mustard seed and vinegar. You may have to add more to cover. Do not cook. Put in glass jars. Keeps very well and is very good.
Shake milk and flour mixture until smooth. Cook over medium heat until thick. Cool completely. Combine other ingredients and beat. Add milk and flour mixture. Beat until creamy. Coloring or cocoa may be added. (Beat with mixer.)
Place all ingredients together in a covered container. Let stand at room temperature several hours. Refrigerate several hours; shake well and place in serving dish.
Beat butter, sugar and eggs together. Add meal, vinegar and vanilla. Bake in uncooked pie shell.
In heavy skillet, melt margarine. Add onion and celery; cook until tender. Add broccoli and cook until separated and tender, then add Cheez Whiz. Stir until completely melted. Add milk and soup, then add rice and mix well. Put in casserole dish and bake at 350° for 20 to 30 minutes.
Soak gelatine in cold water. Dissolve gelatine in hot chicken broth. Set aside to cool.
Cover 9 x 13-inch pan bottom with 2/3 crumbs. Mix eggs, margarine and powdered sugar. Cover crumbs carefully. Beat cream and add drained pineapple. Sprinkle remaining crumbs on top. Refrigerate overnight. Serves 12.
In a saucepan, stir flour and milk together over low heat until thickened; cool. Cream together butter, sugar and vanilla. Add cooled flour/milk mixture a little at a time and cream well. Frosting fluffs like whipped cream.
Use 6 or more potatoes that have been cooked with skins on and cooled. Peel and dice; place in a greased casserole. Mix shortening, flour and salt; add milk slowly, stirring constantly over medium heat. When mixture thickens add cheese; continue to stir. If too thick, add a little milk. Pour over potatoes. Bake, uncovered, 45 minutes at 350°.
Trim fat, etc. from meat. Cut venison into 1 to 1 1/2-inch cubes or slices. Pack loosely in jar to 1/2 to 1 inch from top. Fill to cover meat with boiling water. Add 1 tablespoon salt. Place lid on jars snug. Pressure cook at 10 pounds for 1 hour. Re-tighten lids and cool slowly.
Mix, chill and drop. Bake at 400° for 8 to 10 minutes.
In heavy skillet, brown first 5 ingredients, stirring frequently. Place in casserole with chicken broth. Cover tightly. Bake at 325° for 1 1/4 hours.
Brown chicken in hot fat. Place in casserole dish. Brown onion in remaining fat. Add other ingredients; simmer 30 minutes. Pour sauce over chicken. Cover and bake at 350° for 1 hour. Serves 6.
Stir pie filling and condensed milk together. Drain pineapple and add to first mixture. Add Cool Whip and nuts. Pour into long Pyrex dish. When set, cut into squares.
Sift flour and baking powder into bowl; cut in butter and cheese as for pie crust, using a pastry blender or 2 knives. Add water and mix well. Fill cookie press. Form straws on ungreased cooking sheets. Cut into desired lengths. Bake at 375° for 8 to 10 minutes. Remove at once to cooling racks. Makes 3 to 4 dozen.
Dredge fish sections in flour mixed with salt, pepper and Accent. Saute in oil approximately 3 minutes each side (skin side first), depending on thickness of fish. Place cooked fish in oven pan and lightly dot with butter.
In a large bowl, beat egg yolks. Stir in milk, water and vanilla. Fold in cookies and whipped cream. Pour in foil-lined (9 x 5-inch) loaf pan (or Tupperware); cover. Place in freezer. Freeze at least 6 hours or until firm.
Mix the butter, salt, pepper and paprika well together into a paste and rub it over the duck. Place duck into an open roasting pan about the size of the duck with slices of onion all around and a bit of water added. Bake for 2 hours or more at 350°. When cooked, remove the duck to a hot platter and skim the fat from the juices. This natural sauce is served in a separate bowl and is good with bread dunked in it.
Mix and bake at 350° in 3 or 4 (9-inch) pans, whichever is preferred.
Thaw, rinse and press all water out of spinach. Melt butter in frying pan. Add onion and mushrooms, stirring constantly, until onion is limp.
Toss all ingredients together in a bowl. Chill until ready to serve. Serves 4 to 6.
Mix sugar, eggs, vanilla and salt together, then sift flour and cornstarch and pour alternately with milk. Fry in hot grease.
Bring sugar, water and cream of tartar to a boil. Add lemon extract. Add 21 crackers one at a time. Boil 3 minutes after crackers are in; do not stir. At once, pour carefully into a pie shell. Sprinkle with cinnamon and nutmeg. Dot with butter. Cover with top crust. Bake for 30 minutes at 400°. Try it for it is fun and tastes and looks just like real apple pie.
Wear rubber gloves when cleaning peppers. Chop peppers in blender with small amount of cranberry juice. Cook peppers until soft. Strain through cheesecloth.
Melt the margarine in a saucepan. Add the onion and garlic and cook over low heat for about 5 minutes. Add the remaining ingredients, except cola beverage, and simmer for 30 minutes. Add cola beverage and simmer for 15 minutes. Remove from heat.
Mix together in order given. Pour into greased loaf pan. Bake in loaf pan at 300° for 1 to 1 1/4 hours.
Heat oven to 350°. Grease pie plate. Place first 5 ingredients in blender and blend 15 seconds. Add cream cheese and blend 2 minutes. Pour into pie plate. Bake until center is firm, 40 to 45 minutes. Cool. Spread topping carefully over cheesecake. Garnish with fruit (optional).
Brown hamburger with chopped onions, salt and pepper. Drain well. Add tomato sauce or add your own spices.
Combine first 6 ingredients; make a well in center of mixture. Combine oil, eggs, sugar and vanilla; mix well. Stir in shredded zucchini. Add mixture to dry ingredients, stirring until moistened. Spoon mixture into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans or tube pan.
Clean and de-skin the chicken. Put everything in the crock pot and turn it on. Leave it all day. In the evening, make rice and a cucumber and tomato salad.
Place chicken	pieces, boned	side up, between waxed paper. Working from center, lightly beat until approximately 5 x 5-inches. Peel off waxed paper. Place a ham slice and half slice of cheese on each piece of chicken, cutting to fit. Roll meat up and tuck	in sides. Secure with wooden picks. Coat each roll with flour; dip in beaten egg.	Roll in bread crumbs. Fry in deep shortening heated to 340° until golden, about 5 minutes. Remove picks and keep	warm until served. Also good with a cheese sauce poured over.
In a small bowl, stir soup and sour cream together; set aside. In saucepan, melt butter and cook onion and chili powder for a few minutes. Stir in chicken and about half of the soup mixture.
Melt and bake at 350° about 30 minutes. Will serve 6.
In a bowl, combine the spinach, onion and Swiss cheese and spread the mixture on the bottom of a well buttered 1 1/4 x 10-inch deep-dish pie plate or souffle dish. In a food processor, blend flour, salt, soda, and butter until mixture resembles cornmeal. Add eggs, milk, pepper and nutmeg and blend until just combined. Pour mixture over spinach mixture. Bake in the middle of a preheated 400° oven for 40 to 45 minutes until brown and puffed. Let cool 5 minutes before serving.	Serves 6.
Put first four ingredients in saucepan and bring to boil. Pour into baking dish.
Preheat oven to 350°. Beat cream cheese, sugar, and vanilla until smooth and creamy; add eggs, beat well. Pour into pie shells, dividing evenly between the three. Spoon blueberry sauce over top of pies; swirl sauce through batter with butter knife. Bake 40 min. or till center is set. Cool to room temperature; refrigerate. Serve with additional sauce, if desired. Yields 18 servings.
Bake yellow cake mix by directions on box in a 9 x 13-inch sheet pan. Poke holes in baked cake with fork. Bring 1 package coconut, milk and sugar to boil. Pour over cake. Mix remaining package of coconut with Cool Whip and spread over cake. Refrigerate. Bake ahead of time, as it is better the next day.
Mix sugar and flour, add eggs, stir, do not beat. Add milk, margarine, vanilla and coconut. Mix well. Pour in unbaked deep dish pie shell. Bake 325 for 1 hour.
Mix well the cream cheese and seasoned salt. Mix rest of ingredients. Reserve 1 cup walnuts for rolling. Chill in refrigerator for about 1 hour before serving with crackers.
Combine butter and sugar into medium pan. Cook over medium heat until reaches 300° or hard crack on candy thermometer. Take off heat; add your almonds. Pour onto cookie sheet.
Cut pork up into cubes and brown in oil. Mix together all ingredients, except pork, and bring to a boil. Add pork and cook 45 minutes or until meat is done. Serve over cooked rice.
In a large mixing bowl, cream shortening, sugar, water and vanilla. Beat in the eggs. Combine flour, cocoa, salt and baking soda; gradually add to creamed mixture and beat until blended. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet. Bake at 375 degrees for 7-9 minutes; do not overbake. Cool 2 minutes before removing. Yield: 3 dozen.
Boil water and grits in large pan until thick. Add margarine, cheese, salt, seasoned salt and Tabasco sauce. Fold in eggs. Pour into large baking dish; sprinkle with paprika and bake at 250° for 1 hour.
Brown hamburger and onions (chopped). Add chilies and chilli. Place in crock-pot. Add Velveeta cheese and cook for 1 hour on low heat stirring several times.
Cook onions in 6 tablespoons butter until transparent. Spoon onions into blender along with 3 cups water. Process until pureed. Cook mushrooms in remaining 6 tablespoons butter. Stir in pureed onion mixture, 3 cups water, bouillon cubes and thyme. Stir until blended. Simmer, uncovered, 15 minutes. Serves 6.
Melt the chocolate with 2/3 cup of the cream in a saucepan over low heat or in the top of a double boiler over barely simmering water, stirring until smooth. Cool to room temperature. With electric mixer, whip the remaining cream, sugar, liquor and espresso powder until almost stiff. Fold a small amount of whipped cream into the cooled chocolate. Fold this chocolate mixture back into the remaining cream until smooth.
Combine cream cheese and sugar in mixing bowl. Beat until combined. Pour pineapple juice into microwave-safe bowl. Heat on High (100%) power 25 to 30 seconds or until quite warm. Sprinkle gelatin over warm juice and stir until gelatin dissolves. Pour gelatin mixture into cream cheese mixture; beat well. Blend in whipped topping.