HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put tomatoes through food chopper. Add salt and mix. Let stand overnight. Next day, drain off juice. Put onions and peppers through food chopper. Add to tomatoes with sugar, vinegar and spice (tied in a bag). Cook to boiling point; reduce heat and simmer 3 hours. Pour in sterilized jars and seal. Makes 8 pints.
Combine first 8 ingredients in a large bowl. Mix well with spoon. Add pecans; stir until evenly coated. Spread in a greased 15x10x1-inch jelly roll pan. Bake at 275° for 50-55 minutes. Remove to waxed paper and break apart while still warm; cool. Store in an airtight container. Yield 9-10 cups.
Cut together as for a pie crust the flour, sugar, salt and butter. Add liquid coffee and mix. Shape into walnut-size balls. Roll in chopped walnuts. Flatten with glass dipped in sugar. Bake at 300° for 20 minutes. A nice holiday cookie.
Put beef roast and onion in pot and cover with water. Cook until onion is done. Add sage, salt and black pepper. In a pint jar, mix flour and water. Shake to mix good so you won't have lumps, in thickening. While water in beef is slowly boiling, pour in flour mixture until it starts to thicken. Take off heat.
Fry sausage and drain grease well. Add cheese, ketchup, oregano and garlic. Simmer until cheese melts. Spread on party rye bread. Bake at 350° for 20 minutes on cookie sheet.
Make puddings according to directions on package; use slightly less milk. Crush Oreo cookies and layer in the bottom of a bowl, then add instant chocolate pudding. Next, add Cool Whip. Crush vanilla wafers and layer over Cool Whip, then add instant vanilla pudding. Add more Cool Whip and top with three Oreo cookies.
Put in butter and sugar, then add oil. Then beat in eggs, one at a time, then add in almond and lemon flavorings. Pour into mixture along with the 7-Up. Mix well; put into Bundt cake pan at 325° for 1 hour and 30 minutes.
In a Dutch oven or large sauce pan, brown beef, then drain. Add the remaining ingredients except green beans. Bring to a boil, reduce heat, cover and simmer for about 15 minutes. Add beans. Bring back to a boil and cook about 15 more minutes or until vegetables are tender. Yield: about 2 quarts.
In a large saucepan, combine the peanut butter and the butterscotch pieces. Put the saucepan on the stove over medium heat. Stir the mixture until it is completely melted and mixed. Remove the saucepan from the heat and stir in the cornflakes. Stir well. Put waxed paper onto cookie sheets. Drop the batter from a teaspoon onto the waxed paper. Refrigerate for 1/2 hour for the cookies to harden. Serve. Makes 3 dozen.
Mix beans with 1 to 2 tablespoons salsa until creamy. Spread on bottom of container (quiche dish works perfectly). Cover bean with layer of salsa. Next, layer green onions. Spread sour cream over onion layer. Cover entire top with cheese. Chill 1 to 2 hours before serving to let flavors set. Serve with tortilla chips.
Slice cucumbers thin. Layer cukes, onions, peppers and salt in pan or crock-pot. Not aluminum! Place a layer of ice in between each layer (approximately 4 layers). Chill for 3 hours or refrigerate overnight. Drain. Prepare syrup mixture of remaining ingredients and pour over cucumber mixture. Heat to boiling. Cook 3 minutes until heated through. Seal in sterilized jars. Makes 8 pints.
Mix all ingredients together, then spread in a 13 x 9 x 2-inch pan. Sprinkle Parmesan cheese on top. Bake at 300° for 1 1/2 hours.
Put water, beef and barley in a large pot. Stir to break up meat. Add remaining ingredients. Simmer 50 to 60 minutes or until barley is tender, stirring occasionally. Makes 2 1/2 quarts.
In a small saucepan over high heat, bring 1 cup fruit juice to a boil. Pour over herbs or spice and let stand for 20 minutes; strain into large saucepan. Add vinegar, the last 2 cups of fruit juice and coloring (if desired). Mix in sugar. Bring to a boil. Stir in pectin and boil 1 minute more. Remove from heat; skim off foam. Pour into hot jars. Add sprig or few leaves of herbs. Seal jars.
Spray 13 x 9 x 2-inch pan with Pam. Cover bottom of pan with coconut and pecans. Mix cake mix according to box directions. Pour over coconut and pecans. In large bowl, cream together cream cheese and butter. Add powdered sugar. Mix well. Spoon over cake batter. Do not stir. Cook in a 350° oven for 35 minutes or until done.
Brown sausage and hamburger; drain off grease. Add cheese, Worcestershire sauce, garlic salt and oregano. Mix well. Add remaining ingredients. Mix well and cool.
Heap crock-pot with the chopped apples (lid may not fit at the start). Drizzle the sweetener, cinnamon and salt over the apples. Cook on high all day until apples are dark and thick. Stir occasionally. Place in small jars and seal. Process at 5 pound pressure in pressure cooker about 10 minutes. Yields 32 (2 tablespoon) servings.
Spread a generous amount of cream cheese on each piece of ham. Cut each slice into 6 strips. Place an olive at the end of each strip and roll like a jelly roll. Secure with cocktail picks.
Take beef tenderloin from wrapper (still cool). Salt and pepper tenderloin. Then cover entire tenderloin with Kitchen Bouquet (rub it in with your hand well). Tuck tip of tenderloin under and place whole tenderloin on a wire rack in baking pan. Let cool to room temperature. Preheat oven to 500°. Place tenderloin in oven and immediately reduce temperature to 450°. Cook for 30 minutes only, then remove from oven and cover with foil. Let sit 20 to 30 minutes and then slice thinly. Beef will be rare and melt in your mouth.
Combine together and put into a greased pound cake pan. Bake at 325° for 1 hour and 15 minutes or until done.
Blend flour, baking powder and grated nuts together and set aside. Beat eggs until thick and pale. Gradually blend in sugar. Gently fold nut-flour mixture into the egg mixture. Turn batter into 2 (8-inch) greased cake pans. Bake at 350° for 20 minutes or until done. Invert pans and let layers hang until cool. Remove from pans. Fill with 1 cup sweetened whipped cream. Sprinkle top of torte with confectioners sugar.
Mix all ingredients together. Pour into loaf pans. Fill 1/2 from the top. Bake at 325° about 1 hour.
Butter a 9-inch casserole dish. Cut the eggs in half and remove the yolks. Mix them with melted butter, Worcestershire sauce, mustard, ham and scallions. Blend until smooth. Stuff the mixture into the egg whites. Arrange the egg halves in the prepared dish. Melt the remaining butter in a saucepan. Stir in the flour to form a paste and cook for one to two minutes. Blend in the milk and season to taste. Heat until thickened. Pour the sauce over the eggs and sprinkle with grated cheese. Bake in a 350° oven for 20 to 25 minutes. Serve over toasted English muffins. Serves 6.
Cover the cooker; start heat on high until it boils, then cut to low and cook all day, about 8 hours. Add salt and pepper occasionally, but not too much. Don't add water unless absolutely necessary. Just before serving, shred the meat, using two forks. It should be tender enough to shred easily. Serve on pumpernickel buns. Top with hot mustard sauce (recipe follows). (The meat can be cooked ahead of time and refrigerated in the juices. Just take out and heat.)
Place all ingredients into an oven cooking plastic bag and bake at 350° for 3 to 4 hours.
Cut margarine into cake mix; stir in one egg. Pat mixture into bottom of greased 9 x 13-inch pan. It will be dry and flaky. (Do not add more egg or butter than is called for.) Mix powdered sugar, cream cheese and three eggs; beat five minutes. Pour over top of cake mixture. Bake at 350° for 45 minutes, no more, no less. Cut as soon as you take it from the oven.
Cut and cube chicken and cook (either fry or broil). Cook alfredo noodles as directed. Combine chicken and noodles in a casserole dish. Sprinkle cheese over top and bake at 350° for 10 minutes. Makes 4 servings.
Preheat oven to 325°. Spray 9-inch pan with Pam. In mixing bowl, combine oil, brown sugar, applesauce and vanilla. Add oats, walnuts, baking powder and cinnamon. Mix until blended. Press mixture evenly into pan. Bake for 20 to 25 minutes or until edges are golden brown.
In a large pan use only enough water to cook apples until soft. Nearly all of the water should have boiled out. You will need to stir frequently so it won't stick. Add the rest of the ingredients and cook about 1 1/2 hours. Mash apples and pour into sterilized jars with hot boiled lids. If they seal, no need to refrigerator. If you prefer not to can the applesauce, you can put it in freezer containers.
Melt margarine in casserole dish. Pour dry ingredients over margarine. Pour peaches, cherries, blueberries or strawberries over all. Bake 1 hour at 300°.
Preheat oven to 350°. Blend sugars and softened butter or margarine. Add remaining ingredients. Chill several hours or overnight. Roll in small balls; press with glass bottom that has been buttered and dipped in sugar. This recipe can be used in a cookie press also. Baking time is 8 to 10 minutes.
Melt margarine in large saucepan. Add sugar and cocoa; mix well. Add flour and baking powder. Last, add eggs and vanilla; mix well. Bake at 350° in 9 x 13 greased pan for 25 minutes. Cool and cover with aluminum foil before cutting into squares.
Cook cranberries in 1 cup of water. Run through food processor. Add sugar. While hot, beat in marshmallows. Add jello. When it begins to set, add the nuts, pineapple and celery. Let set up and cool.
Cut cherries into quarters. Fold all ingredients together and pour into 8 x 8-inch pan. Refrigerate until set before serving.
Brown beef in skillet; pour off fat. Stir in tomato sauce, onion, herbs, 1/2 teaspoon salt and pepper. Simmer, uncovered, for 10 minutes, stirring occasionally. Combine spinach with cottage cheese and remaining 1/4 teaspoon of salt.
To make tamale, roll 1 tablespoon of mixture in 1/2 cup corn meal. Continue to roll until all of mixture is used. Soak corn paper in water to dampen. Roll in corn papers.
In bottom of a Saudi coffee pot, place ground cardamom; set aside. In a plain coffee pot, place ground coffee and water. Bring to boil and continue to boil for 5 minutes. Remove from heat and pour through a strainer into Saudi coffee pot. Let coffee and cardamom stand for 1 minute before serving. Serving Size: 16. Preparation Time: 0:20.
In blender container, puree thawed strawberries and cream of coconut until smooth. In large bowl or jug combine strawberry mixture and cranberry juice. Just before serving, add club soda. Garnish with fresh strawberries if desired. Can serve slush frozen or over an ice ring or ice cubes.
Cook broccoli until tender; drain. Beat eggs and add salad dressing, cheese, celery soup and onions. Mix with drained broccoli. Place in casserole. Cover with Ritz cracker crumbs. Dot with butter. Bake at 350° for 45 minutes.
In saucepan, mix applesauce, salt, flour, sugar and spices. Stir and cook over moderately low heat, about 15 to 20 minutes or until thickened. Cool to room temperature. Spoon filling into shell. Combine sour cream and vanilla. Spread over filling. Roll out pastry and put over pie. Seal edges and prick top. Bake at 400° for 35 minutes. Cool pie for 20 minutes. Mix powdered sugar and cream to a smooth paste. Glaze top crust. Serve warm or cold.
Steep 1 family-size tea bag in boiling water with 2 cinnamon sticks for 5 to 10 minutes. Mix in 5 quart pan pineapple juice, orange juice, sugar, water, and cloves. Add 1 cup strong tea with 2 cinnamon sticks. Bring to boil and simmer for 30 minutes.
Peel and grate potatoes. Combine remaining ingredients with potatoes. Spread in buttered casserole. Cover and bake at 350° for 20 minutes. Uncover, bake 10 more minutes.
Preheat oven to 350°. Cream shortening, butter and sugar together. Sift together the dry ingredients. Add alternately with buttermilk and egg yolks to creamed mixture. Add nuts, coconut and vanilla. After thoroughly mixing, fold in beaten egg whites. Pour into three 8-inch layer cake pans and bake 30 to 35 minutes.
Cover potatoes with foil and bake in 350° oven until done. Let cool. Slice in half and scoop out center part of potatoes, leaving enough potato to support the skins. To the potato pulp, add butter, cheese and parsley. Mix well. Put mixture back into the skins; return to oven and bake until cheese is melted.
Cream shortening and sugar. Add eggs, applesauce and soda. Then add vanilla, fruit, gumdrops and dry ingredients. Mix well. Bake in loaf pans in slow oven (300°) or until tester comes out clean. It may take longer than an hour to bake.
Melt butter in small saucepan. Add flour and cook on low to create roux. Add more flour to get the pasty consistency. Cook just enough to remove the raw flour taste. Heat milk and bouillon cubes in double boiler until a "skin" of tiny surface bubbles forms on top. Stir occasionally. Whip in the roux a little at a time until desired thickness. If you run out of roux before achieving desired thickness, make more and add accordingly. This is the time to get the soup texture right. If you wait to thicken, the soup will be lumpy and the noodles broken. Remove from heat after thickening. Move to another burner and add vegetables, spices and chicken. Stir well. Add raw noodles last. Cook on low for 10 minutes, then turn off stove. Let soup sit for 30 minutes as chicken and noodles finish cooking. Stir gently with a wide spatula to avoid breaking the noodles. If the starch in the noodles renders the soup too thick, thin with milk or half-and-half. Reheat and serve with hot yeast rolls. Recipe can be halved.
Mix these ingredients well. Pour into unbaked pie shell. Cook 35 to 40 minutes at 325°.
Heat oven to 350°. Grease jelly roll pan, 15 1/2 x 10 1/2 x 1-inch. Mix brown sugar, 3/4 cup margarine, the eggs and vanilla. Stir in Bisquick and oats until uniform consistency. Heat chocolate chips, milk, 2 tablespoons margarine and the salt in 2-quart saucepan over low heat, stirring constantly, until smooth. Stir in nuts and vanilla.	Press about 2/3 of the oatmeal mixture with greased hands in pan. Spread chocolate mixture over oatmeal layer, drop remaining oatmeal mixture by tablespoonful on the top. Bake until light brown,	about 30 minutes; cool completely. Cut into bars, about 2 x 1-inch.
Sift together and set aside in a large bowl, the flour and sugar. In saucepan, bring margarine, water and cocoa to a boil. Add to the flour and sugar; mix. Add the eggs, cinnamon, buttermilk, stirring lightly with each addition. Add soda and vanilla. Beat until smooth. Pour into a cookie sheet. Bake at 400° for 20 minutes. Frost with Sheath Cake Frosting.
Gradually add the buttermilk to the mayonnaise, mixing slowly until smooth. Add the other ingredients and stir well. Let set in refrigerator for 24 hours before using.
Mix flour, sugar, baking powder, salt and margarine by hand until coarse. Add eggs, milk and raisins. Batter should be on the thick side. Put in greased pan. Pat top of bread with wooden spoon to smooth (if dipped in water, spoon won't stick to dough). Bake at 350° for 40 to 50 minutes. Butter top when done.
Cook beans with bacon, salt and pepper. Combine milk and soup; pour over beans. Add 1/2 can of onions. Pour into casserole. Pour rest of onions over top. Bake at 350° for 30 minutes.
Grate orange or tangerine rind in blender; set aside and grind the oranges in blender. Mix with remaining ingredients. Boil until skins pop, then simmer 5 minutes or so. Stir occasionally. If not quite sweet enough when you taste it before simmering, add a little more brown sugar.
Melt margarine in Dutch oven. Pepper and salt stew meat. Brown meat in margarine. Remove stew meat. Bring margarine to boil; add the water 2 ounces at a time. Cover with a lid after adding water. Repeat this step. Add bay leaves, cloves, cut and sliced onions and meat. Simmer on low heat until meat is tender. Before serving, remove bay leaves and cloves. Serve with mashed potatoes.
Saute garlic in oil in large skillet, or small Dutch oven pan. Add paste, water, sauce and seasonings and mix well. Simmer 4 hours for best taste, adding water if sauce gets too thick. Or can be used after simmering for minimum of 1/2 hour. Use more of seasonings for personal taste.
Line Pizza Pan with cookie dough. Cook according to package and let cool. Second layer: 8 oz cream cheese softened add 1/2 to 1 cup confectioner sugar. Top with fruit: Sliced apples, (soak in lemon water to keep from peaches-peeled) Strawberries, grapes, kiwi, and bananas.
Blend butter and sugar. Add flour and baking powder, then pour into greased 9 x 13-inch pan. Bake at 350° for 1 hour. After cutting, roll in potato starch.
Mix milk with pudding mix. Beat well with mixer. Mix sour cream and Cool Whip with pudding mix. Layer vanilla wafers, bananas and pudding mixture. Repeat.
Put cranberries, whole orange and apple through food chopper. Add sugar. Mix well. Keep in refrigerator.
Pour oatmeal in hot water and let stand for 20 minutes if using regular oats, less if using quick oats. Mix all the other ingredients and then add oats. Set oven to 325° and cook in oiled or "Pamed" 9 x 9-inch pan for around 35 minutes or maybe more (keep in mind this is a very moist cake).
Cook onion and green pepper in margarine until tender. Stir in flour and pepper. Add the milk all at once. Cook and stir over medium heat until thickened. Cook and stir for 1 minute more. Stir in remaining ingredients. Serve warm with pita chips.
Heat sugar, milk, corn syrup and salt until sugar dissolves. Cook without stirring to soft ball stage (236° on candy thermometer). Remove from heat. Add butter, but do not stir. Cool to 110°. Add vanilla and almond extract. Beat furiously until fudge is stiff and it begins to lose its sheen. Add almonds continuing to beat. Pour in buttered 8 x 8-inch pan; cool. Cut into small squares. Makes about 3 dozen depending on size.
Dredge chicken in flour and brown in fat. Brown onions and peppers in butter. Add rest of ingredients and simmer. Place chicken in Dutch oven. Pour sauce over chicken. Cover tightly. Bake at 300° for 2 to 3 hours. Serve chicken over rice and cover with sauce. Garnish with currants, parsley, almonds and chutney. Makes 8 servings.
Cook pasta; drain with cold water. Transfer to ungreased 2-quart baking dish. In a mixing bowl, beat sour cream and cream cheese. Stir in the chives, salt and pepper. Spoon over pasta.
Heat oven to 375°. Mix cake mix, margarine and water until blended. Pat into a greased 13 x 9-inch baking pan. Bake 20 to 22 minutes. Layer marshmallows, candies and peanuts over crust. Bake 2 or 3 minutes or until marshmallows begin to melt. Cool and cut into bars.
Blend chocolate, butter and sugar in bowl. Add eggs 1 at a time. Beat well after each addition. Stir in pecans, vanilla and flour. Spread in well-greased 8-inch square pan. Bake at 350° for 25 minutes. Do not overbake. Cut into squares.
Mix Jell-O according to package directions and let congeal until consistency of raw egg. Mix remaining ingredients and stir into Jell-O mixture. Chill until set.
Blend oil, flour, mustard, salt and pepper in a small saucepan. Cook over medium-high heat 1 minute. Stir in milk. Cook, stirring constantly, until sauce thickens and bubbles. Makes about 1 cup.
Cut turkey in 1/4 to 1/2-inch cubes. Season with salt and pepper. Blend other ingredients into mayonnaise. Toss with turkey. Chill at least 1 hour. Serves 4.
Scoop ice cream into balls approximately the size of tennis balls. Roll ice cream balls in crushed Oreos, completely covering. Place on cookie sheet. Cover with foil and place in the freezer.
In a pan, mix sugar, cornstarch, salt and milk. Add one egg yolk at a time, while stirring ingredients over medium heat. Continue stirring constantly until filling thickens. Boil 1 minute. Remove from stove and add butter, vanilla and coconut. Pour into baked pie shell. Top with meringue or Cool Whip.
Rub dry ingredients and shortening together to make fine crumbs. Add milk, stirring with fork, until soft dough is formed. Roll 1/2 inch thick and cut with biscuit cutter. Bake at 450° for 10 to 12 minutes or until lightly browned. Serve warm with butter or gravy.
Cut hot dogs into fourths and place in a baking dish. Place onion slices over hot dogs, if desired. Mix other ingredients together. Pour mixture over hot dogs. Bake at 350° for 20 to 30 minutes.
Mix the first 4 ingredients like pie dough. Add the eggs and soda which has been mixed in the milk. Mix well. Add the raisins, which have been cooked and drained, and the black walnuts. Pat like hamburgs with your hands.
Heat oven to 400°. Brown ground beef; drain. Stir in onion, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and spaghetti sauce mix. Simmer 10 minutes, stirring occasionally. In bowl combine milk, oil and eggs; beat 1 minute at medium speed. Lightly spoon flour in measuring cups. Add flour and salt; beat 2 minutes at medium speed. Pour hot meat mixture into ungreased 13 x 9-inch pan. Top with Mozzarella cheese. Pour batter over cheese, covering filling completely. Sprinkle with Parmesan cheese. Bake at 400° for 20 to 30 minutes or until puffed and deep golden brown. Serve immediately. Makes 10 servings.
Combine and bring sugar, shortening and water just to a boil in a 3-quart saucepan over medium heat. Remove from stove. Stir in by hand the chocolate chips and vanilla until chocolate melts and is smooth; beat in eggs one at a time. Combine the flour, salt and baking soda and blend into the chocolate mixture. Add nuts if desired. Spread in greased and floured 13 x 9 metal baking pan. Bake at 325° for 25 to 30 minutes.
Preheat the frypan to 325° until the light blinks out. Mix all the ingredients except the shortening, tomato soup and water. Form 8 large balls from this mixture. Melt the shortening in the preheated pan and brown the meat balls on all sides. Add the tomato soup and water. Cover and cook at 220° for about 25 to 30 minutes. Serves 8.
In a small bowl, mix all ingredients. Press into bottom and sides of a 12-inch spring-form pan. Bake for 5 minutes at 500°. Watch carefully. Do not allow to burn.
Fill wide-mouth gallon jar with cucumbers. Cover with distilled vinegar. Put jar in brown paper sack; set jar in closet for	6 weeks. At end of 6 weeks, drain and wash cucumbers. Slice very thin; layer cucumbers and sugar in gallon jar. Put back in closet. About once a week, shake jar until sugar is dissolved.	Place cucumbers in pint jars. Cover with the syrup drained from cucumbers to which 2 or 3 drops of oil of cloves has been added. You do not need to seal jars.	Five pounds of sugar is needed for this recipe.
Brown ground beef, add onions, green peppers and cream of mushroom soup. Let simmer. Cut top off of bread and remove bread, leaving shell. Add bread to meat mixture. Pour mixture into French bread shell and top with cheese. Cook at 350° until cheese melts.
Spread rolls in bottom of 9 x 13-inch pan. Cut up sausage links; place on top (add optional ingredients now). Beat together eggs, milk, salt and pepper. Pour on top of rolls; sprinkle top with cheese. Bake at 350° for 30 minutes. Serves hearty 6.
Mix all ingredients and pour into greased, shallow casserole dish. Bake at 325° for 1 hour.
Place each chicken piece between 2 sheets of waxed paper; flatten to 1/4-inch thickness, using a meat mallet or a rolling pin. Combine flour and pepper; stir well. Dredge chicken in egg and then in flour mixture, shaking off excess flour; set aside.
Mix all ingredients together. Pour into 8 x 8-inch baking dish sprayed with Pam. Bake at 350° for 1 hour.
Cook beef in saucepan with enough water to cover beef; drain off all water and fat possible. Add spaghetti sauce to beef and bring to simmer. Combine remaining ingredients, except lasagne noodles, for filling.
Combine all ingredients except cheese and almonds. In a 9 x 13-inch baking dish, pour half the chicken mixture. Cover with slices of cheese; then pour in remaining mixture of chicken. Cover and bake 30 minutes at 325°; remove cover and bake 10 more minutes. Sprinkle sliced almonds on top and bake 20 more minutes. Serves 20. Freezes well.
In a pot, combine vinegar, sugar, water, salt and dill. Bring to a boil. Pour hot mixture over slices in a quart jar; close tightly. Refrigerate. Chill for 3 hours. May be topped with sour cream. Serves 6.