HumbleIntelligence/food-ner-1-Million huggingface dataset:
Skin, core and chop tomatoes. (I use a food processor.) Chop onions, green peppers and chili peppers. Put all in a pot; simmer until desired thickness (about 3 1/2 hours). While still on stove simmering, put salsa in sterile jars and seal immediately. Jars will seal on their own.
Mix together oats, flour and sugar until crumbly. Place half of this mixture in the bottom of a pan. Slice cranberry sauce 1/2-inch thick. Place slices on oat mixture. Spread rest of oat mixture on top. Place in oven and bake at 350° until brown.
Put all ingredients in a large bowl; beat until smooth. Pour mixture into a greased 10 x 15-inch jelly roll pan. Bake at 350° for 20 to 25 minutes. Frost.
Mix all up. Use long thin casserole pan. Bake at 375° for 45 minutes. Last 15 minutes, crush chips or crumbs on top. (Half recipe will serve 6 as it is rich.)
Bring 2 quarts of water to a boil; add the bean threads and bring back to a rolling boil for 1 minute. Remove from heat and let stand for 2 minutes. Then rinse until bean threads are cool, put into a large bowl and cut bean threads into smaller pieces.
Mix pudding with milk. Fold in Cool Whip. Grease 9 x 13-inch pan. Line with one layer whole graham crackers. Spread with 1/2 pudding mixture, one more layer crackers and rest of pudding. Top with crackers. Make frosting with 5 remaining ingredients. Sprinkle over top layer of crackers. Let set overnight in refrigerator.
Cook eagle brand milk and dates until thick as paste. Add pecans. Place small amount on crackers. Place on cookie sheet lined with foil. Bake at 350 degrees for 8 minutes. Cool. Frost with cream cheese frosting. Enjoy. Be careful and don't cook too long- will burn.
Rinse frozen peas and carrots under cold running water to separate. Drain. Mix peas, carrots and remaining ingredients except chips in ungreased 2-quart casserole or square baking dish, 8 x 8 x 2-inch. Sprinkle with chips. Bake, uncovered, in 350° oven until hot and bubbly, 30 to 35 minutes. Makes 6 servings.
Mash together with a fork: avocados, salad oil, garlic, salsa, tomato, lemon juice and onion. Chill for 1 hour and serve with tortilla chips.
Saute onion in margarine until translucent. Add rice and cook lightly. Add mushrooms and juice, consomme and water. Simmer 5 to 10 minutes. Pour in casserole dish and bake, uncovered, for 1 hour at 325°.
First Layer: Cube bread and sprinkle in a greased 9 x 13-inch pan.
Saute peppers and onions in olive oil. Cook sausage. Add sausage to green peppers and onions. Add Italian bread crumbs. Remove stems from mushrooms. Stuff with filling. Top with cheese. Bake at 350° until cheese is melted.
Scald milk, sugar and oleo together. Let cool. Mix the first 3 ingredients together and let foam appear to check that yeast is alive. Add 2 cups of flour to milk mixture to make a thick paste. Beat eggs and add to milk-flour mixture. Mix well. Add yeast mixture and mix well. Add remaining flour to make dough that can be kneaded; knead dough on a floured board. Test amount of flour by not sticking to hands and if an indentation remains when fingers are punched into bread. Let rest 10 minutes covered with a bowl. Grease a large bowl and roll bread around in bowl to coat dough. Cover with greased waxed paper and let rise until doubled in size. Punch down and let rest 20 minutes. Form bread into loaves, rolls, cinnamon rolls or holiday rings. Let rise and bake at 350° for 20 to 30 minutes for loaves.
In a large bowl, blend Italian dressing, mustard and pepper. Add remaining ingredients; mix well. Cover; chill thoroughly. Refrigerate leftovers.
Cover chicken with water. Add salt as needed when meat is done. Cool broth. Add broth to crumbled up cornbread (not too mealy). May add 1/4 cup Milnot or more, if needed, to make dressing thin. Add sage and pepper.
Cream butter and shortening real good. Add sugar and cream well. Add 1 egg at a time and cream well after each addition. Then add 1/2 of Sun-Drop; cream, then add 1/2 of flour; cream, and add the other 1/2 of Sun-Drop; cream. Then add other 1/2 of flour. Cream after each addition; beat well. Add flavoring; beat.
Melt butter. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk. Cook over medium heat; keep stirring until thickened and bubbling. Stir in next 6 ingredients. Pour chicken mixture into deep 1/2-quart casserole. Top with flaky pastry; cut slits. Bake at 400° for 25 to 30 minutes.
Peel and devein shrimp. Saute onion and green pepper in butter until tender. Combine flour and dry seasonings; blend into onion mixture. Stir in Worcestershire sauce and vinegar until smooth. Add tomatoes and okra, stirring constantly, until thickened. Add shrimp and simmer, uncovered, 15 minutes. Stir in rice. Serves 6.
Boil chicken until done, seasoning to taste with salt, pepper and onion. Remove from broth; debone. Cook vermicelli in the broth. Add cheese and melt slowly in vermicelli/broth. Add chopped celery, bell pepper, onion, mushrooms, pimento, soup, peas, Ro-Tel and chopped chicken.
Place breasts in shallow baking dish. Mix together dressing mix and soup; pour soup mixture over chicken. Bake for 1 hour at 350°, or until chicken is tender.
Combine sugar, syrup and water and cook over low heat until sugar is dissolved. Cook until mixture dropped into very cold water forms a firm ball. Beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin	stream into egg	whites. Add vanilla.	Beat until mixture holds its shape and may become too stiff for mixer. Add nuts. Drop mixture from spoon onto waxed paper.
Beat eggs until very light. Add sugar, melted butter, cream and vanilla. Add flour. Place 1 teaspoon dough on Krumkake iron; bake until light brown. Roll or fold as desired.
Preheat oven to 350°. Mix flour, baking powder, salt and sugar with a spoon. Add eggs, milk and raisins (and optional caraway seed). Pour into greased loaf pan. Bake 45 to 55 minutes or until golden brown on top.
Mix ingredients in order written. Spread in greased, floured 11 x 17-inch pan and bake at 350° for 20 to 30 minutes. When cool, cut into bars.
Saute onion in melted butter for 10 minutes in a large kettle. Add flour to onions and butter and cook four to five minutes, stirring until flour is absorbed. In a separate container, combine water, chicken bouillon, potato flakes, and seasonings. Stir until thoroughly mixed and no lumps remain. Add to onion mixture, one pint at a time. Add milk and cream, stirring until smooth and lightly thickened. Reduce heat and simmer for 15 minutes. In a separate container, the potatoes should be covered with water, brought to boil, and simmered for 20 minutes. Combine the potatoes with the soup to complete.
Line bottom of 13 x 9 x 2 dish with bag of cookies. Combine milk and pudding mix; blend well. Combine cream cheese and condensed milk; mix smooth. Fold in whipped topping. Add to pudding mixture. Pour all mixture over cookies and bananas. Cover with remaining cookies. Refrigerate.
Dissolve yeast in warm water. Add remaining ingredients. Beat well. Put dough in a greased bowl. Let rise until doubled. Punch down and roll to a 15 x 9-inch rectangle. Mix the brown sugar, butter and cinnamon together and spread on top of the rectangle. Roll tightly; slice in 1-inch pieces. Place in 2 round 8-inch pans or 13 x 9-inch pan. Let rise. Bake in preheated 375° oven about 25 minutes. While slightly warm, ice with powdered sugar mixed with water.
Make sausage and seasoning into small balls; brown. Cook chopped pepper and onion in sausage grease. Mix sausage balls, pepper, onion, mushrooms, pepperoni, spices, grated cheese and tomato sauce. Add noodles to sauce in large dish; cover with Mozzarella cheese. Bake until well heated at 350°.
Boil squash until tender. Crumble 1 roll of crackers in a 9 x 9-inch casserole dish. Place squash on crackers and then put other roll of crumbled crackers evenly over squash. Cut butter into patties and place on top of crackers. Salt and pepper to taste and cover with milk. Bake approximately 45 minutes at 450° until browned.
Soften cream cheese. Mix cream cheese and marshmallow cream together and mix with beaters. Add juice and beat. Dip slices of fruit (i.e., apples, bananas and pears).
Soften marshmallows with pineapple. Add coconut and nuts. Combine cream cheese and mayonnaise. Beat with rotary beater until well blended. Blend in rest of ingredients; add Cool Whip. Spoon mixture into 2 ice cube trays and freeze.
Cook roast until tender; remove from liquid. Reserve liquid. Cut roast up and toss with sour kraut.
Brown beef in small amount of oil. Add taco seasoning and cook as package directs. Shred lettuce, grate cheese and cut other ingredients. Heat shells as package directs. Let each person assemble as desired.
Mix flour, oatmeal, brown sugar, butter and 1 teaspoon vanilla until crumbly. Press half of crumbs into a greased baking dish. Add the diced rhubarb. Combine the sugar, cornstarch, water and 1 teaspoon vanilla and cook until thick and clear. Pour over rhubarb. Top with remaining crumbs. Bake at 350° for 45 minutes to 1 hour.
Preheat oven to 375°. Cut bananas in half crosswise. Brush with margarine. Arrange in a shallow dish. Combine honey and orange juice in a small bowl. Mix well and pour over bananas. Sprinkle with pecans. Bake for 15 minutes. Serves 8.
Mix butter, figs, nuts, sugar and boiling water. Allow to cool. Add other ingredients. Bake at 325° for 1 hour.
Mix this cookie base well and press evenly into a greased 13 x 9 pan. Bake at 350° for 10 minutes.
Over low heat, cook until thickened the butter, leeks and flour. In a blender, add to the cooked mixture the bouillon, pepper, tarragon and champagne. Blend well. Return to pan; add the cream and olives. Simmer on low heat for 1 hour.
Combine all ingredients (I prefer to put milk, onion, bell pepper and chili pepper in blender for a few seconds). Add additional milk if needed. Bake at 450° until done and well browned on top and bottom.
Place pineapple in a bowl. Sprinkle with pudding. Stir to blend. Fold in the Cool Whip. Frost cake. This cake must be kept in the refrigerator.
Cream the first 3 ingredients, then add oil, egg and sour milk. Sift the flour, soda, salt and cream of tartar and add to mixture. Add remaining ingredients last. Roll into balls on greased cookie sheet and bake in a 350° oven for 12 to 15 minutes.
Cut bacon into thirds. Wrap each shrimp with bacon. Place all in baking pan. Cover with barbecue sauce. Cook at 475° for 5 minutes. Turn shrimp over (use more barbecue sauce if wanted). Cook for 5 minutes more. May need to turn broiler on to finish cooking bacon.
Dice poke weed and onions. Blanch in boiling water for 3 minutes; drain. Bread with corn meal. Saute in oil until lightly brown. Salt and pepper to taste.
Mix oleo and flour with hands. Add sugar, cinnamon and lemon rind. Add eggs (beaten) and place dough in a floured dish; cover and let stand in cool place for a week. Roll dough 1/2-inch thick. Sprinkle on hartshorn, fold and roll out several times. Roll thin. Cut and bake on ungreased sheet at 350°.
Shred in 1/2-inch strips, all lettuce. Toss. Add chopped tomato. Sprinkle garlic salt on top. Add the two dressings and Parmesan cheese. Toss and serve. Serves 6 to 8.
Melt over low heat the margarine, peanut butter and chocolate chips. Put cereal in a large bowl. Pour chocolate mixture over cereal and mix well. Put powdered sugar into a large paper bag and add cereal mixture. Shake carefully, but thoroughly.
Combine all ingredients except bacon; beat until smooth and chill. At serving time, fold in crumbled bacon, reserving a little for trim. Or omit bacon and sprinkle with paprika. Serve with crisp crackers or chips. Yield: 1 3/4 cups.
Cook Jell-O and cool for 3 minutes; stir in whipped cream to dissolve in with Jell-O. Pour into graham cracker pie shell. Slice strawberries; add remaining whipped cream to top of Jell-O. As a topping, place sliced strawberries on top of whipped cream topping. Chill and enjoy when Jell-O is set.
Prepare graham cracker crust or use ready-made. In a bowl, mix the chocolate pudding and cold milk with hand mixer for 3 minutes. Add 1 tub Cool Whip; mix until well blended. Add 1/2 cup chocolate chips (optional) and hand mix. Add Kahlua (optional) and mix well. Pour into pie crusts. Top with remaining Cool Whip. Sprinkle tops with 1/4 cup chocolate chips (optional). Chill 1 to 2 hours. Slice. Serve cold. Makes 2 pies, serving 6 to 8 each.
Cook noodles per directions on box. Brown beef; drain and add in spaghetti sauce. Add noodles. Pour mixture into a 9 x 13-inch pan. Top with Mozzarella cheese, pepperoni, mushrooms, onion and green pepper. Cover with aluminum foil and bake at 350° for one hour, or until pepper is tender.
Mix and press in 13 x 9-inch pan and chill graham cracker crumbs and melted margarine. Blend confectioners sugar, eggs and margarine. Beat 15 minutes and chill. Spread on top of crust. Add pineapple (drained) and 4 or 5 sliced bananas. Spread Cool Whip over this. Add 2 or 3 more bananas. Top with chopped nuts and maraschino cherries. Store in refrigerator.
Heat butter, peanut butter and chocolate chips until melted. Pour in Chex and stir to coat. Place powdered sugar in a large Ziploc bag. Add coated Chex. Shake until coated. Pour out on waxed paper to dry. Store in airtight container.
Drain tuna; mix all ingredients and set for a few hours or overnight. Flavor improves while it sets. Serve on lettuce leaves. Good for ladies' luncheon.
Combine sugar and peanut butter together. Sprinkle over crust, saving some for topping. Mix pudding as directed. Pour over peanut butter mixture. Sprinkle remaining peanut butter mixture over pudding.
Cook sliced squash and chopped onions in salted boiling water for 5 minutes. Drain. Combine cream of chicken soup and sour cream. Stir in shredded carrots. Fold in drained squash and onions. Combine stuffing mix and butter. Spread half of stuffing mix in bottom of 11 x 8 x 2-inch Pyrex baking dish. Spoon vegetable mixture over and top with remaining stuffing. Bake at 350° for 25 to 30 minutes or until heated thoroughly.
Cream margarine until softened; gradually add sugar and cream well. Blend in the chocolate which has been melted over hot water and slightly cooled. Add vanilla and eggs one at a time, beating about 5 minutes with electric mixer after each addition. Turn into pie crust. Refrigerate at least 2 hours before serving. Filling may be poured into 8 tart shells.
In a small bowl, whisk all ingredients together until blended or combine in a blender until smooth. Chicken broth helps replace some of the oil. Extra virgin olive oil has a fuller, fruitier flavor then regular olive oil. Makes about 1/2 cup.
Preheat oven to 375°. Grease and flour 12 medium muffin cups. In medium bowl, beat egg, cottage cheese, honey and butter together. Add oats and orange peel until well blended. Gradually stir in flour and baking soda. Divide batter among muffin cups. Bake about 25 minutes or until wooden toothpick inserted comes out clean.
Cut beef into cubes, 1 to 2-inches across. In a pressure-cooker or a sizable pot that can be closely covered, put the water, salt, pepper, Tabasco, Worcestershire sauce and beef bouillon. Bring to boil; add meat and boil over medium-high heat until tender. Add potatoes, onions and carrots. Cook until tender. Serve with buttered bread or biscuits.
In a pan, heat margarine, milk and water to 120°. In a large bowl, mix whole wheat flour, 2 cups of all-purpose flour, salt, sugar, yeast and wheat germ. Add warm liquid to dry ingredients. Add egg and beat 3 minutes in mixer. Add the rest of the flour, slowly, until the mixture is not sticky. It should be tacky.
Sift together dry ingredients in a 6 cup mixing bowl. In a separate bowl of at least 3-quart capacity, mix together margarine and brown sugar until totally creamy. Add 3 eggs, vanilla and maple extracts to the margarine/sugar mixture and beat it until it's fluffy. Pour the dry ingredients into the margarine/sugar mixture and carefully blend. Fold in chips.
Bring soup, sugar, vinegar, oil, Worcestershire sauce and mustard to a boil. Pour over carrots, onions and bell pepper. Marinate overnight in refrigerator.
Spray a 13 x 9-inch pan with nonstick cooking spray. Cube French bread; arrange in pan. Sprinkle cheese and meat over bread. In separate bowl, beat eggs, milk, salt and dry mustard together. Pour egg mixture over bread. Allow casserole to sit in refrigerator overnight (at least 8 hours). Bake the next morning at 350° for 45 to 50 minutes. Let stand 5 minutes and serve.
Stir buttermilk into dry ingredients; blend well. Turn out onto floured surface and knead until smooth and not sticky to the touch. Roll dough 1/4-inch thick; cut into 1/2-inch wide and 3-inch long strips. Drop into simmering soup or stewing chicken. Cover and simmer 12 minutes or until done. Makes 30 small dumplings.
Drain artichokes and squeeze out all juice. Chop and add all ingredients. Place in a shallow dish and bake until brown on top. Blot excess grease with paper towel. Serve with king size Fritos or crackers.
Cream butter and sugar. Add eggs, one at a time. Add flour alternately with 7-Up. Stir in lemon flavoring. Pour into greased and floured tube pan. Bake at 350° for about 1 hour or until done. (Keeps about 2 weeks in refrigerator.) Makes 20 servings, 338 calories.
Combine the chopped artichoke hearts, chopped chili peppers, cheese and mayo. Turn mixture into an 8-inch round baking dish. Bake at 350° for about 20 minutes or until heated through.
Spray micro-safe bowl with nonstick spray. Microwave 3 minutes on High. Yields 1 serving.
Beat all together, then add rice. Line a 10-inch deep-dish pan with a thin crust or spray with cooking spray. Pour in filling and bake at 350° for 40 minutes or until center is set.
Take 1 large field, half a dozen children, 2 or 3 small dogs, a pinch of brook and some pebbles. Mix the children and dogs well together. Put on the field, stirring constantly. Pour the brook over the pebbles. Sprinkle the field with flowers. Spread over all a deep blue sky and bake in the sun. When brown, set away to cool in the bathtub.
Line lightly greased 13 x 9 x 2 baking dish with tortillas, tearing to fit if necessary. In 10-inch omelet pan over medium heat, cook ground beef and onion, stirring occasionally, to break beef apart, until browned, about 5 minutes. Pour off drippings. Stir in garlic and seasoning. Spoon beef mixture onto tortillas. Sprinkle with cheese. Beat together eggs and milk until well blended. Pour over beef and cheese. Bake at 350° until knife inserted in middle comes out clean, about 45 minutes. Let stand for 5 minutes before serving. Spread with sour cream. Top with tomatoes, lettuce and olives. Makes 8 servings.
Mix all ingredients and chill in refrigerator. Serve over shredded lettuce and shoestring potatoes.
Mix all ingredients together (except Crisco) in a bowl. Then add 1/2 cup Crisco and blend thoroughly. Drop teaspoonfuls on lightly greased cookie sheet. Bake in 350° oven until lightly brown. These are light and crispy.
Mash sweet potatoes and add pineapple; mix. Add sugar and nutmeg to taste. Add walnuts. Place in casserole and bake at 350° for approximately 30 minutes. Cover top with marshmallows and return to oven until light brown on top.
Peel potatoes and cut into 1/2-inch cubes. Peel and slice carrots. Put potatoes and carrots in boiling water and cook until tender.
Grease a 13 x 9 x 2-inch pan. Pour into pan crushed pineapple with juice, then cherry pie filling, then powdered cake mix. Slice margarine into pats. Spread over cake mix, then spread chopped nuts. Bake for 1 hour at 350°. There is no need to check cake until it is finished.
Mix with electric mixer. Bake in unbaked pie shell at 350° until mixture is set, about 35 minutes.
Put altogether in a baking dish. Bake at 325° for 1 hour.
Dissolve gelatin in boiling water; reserve 3/4 cup of gelatin mixture and let stand at room temperature. Pour remaining gelatin into blender. Add mayonnaise, cream cheese (cut in cubes) and lemon concentrate. Blend until smooth. Pour into a 9-inch glass bowl. Refrigerate until firm. Arrange any kind of fruit on top. Refrigerate reserved gelatin until thick enough to coat a spoon. Spoon thickened gelatin over fruit to glaze. Refrigerate to set.
In covered roaster pan, place ingredients in the order given. Cover. Bake at 250° for 5 hours. No browning necessary. When done, the gravy is thick and brown. Serve over rice or noodles. Serves 8 to 10.
Brown beef in oil in skillet. Add remaining ingredients. Simmer at least one hour. Also good with melted cheese on top.
Cut broccoli flowerets into small pieces, cutting off all stalk. Add all ingredients, except mayonnaise, juice and sugar. Mix these 3 until sugar is dissolved. Add this 1 hour before serving. Just before serving, add bacon in. Calories in whole salad is 1600.
Knead with hands until well blended together. Sprinkle flour on tabletop. Roll out dough and cut dough with cutter. Place biscuits on greased pan. Bake at 450° until golden brown.
Blend the softened cream cheese, oleo, sugar and vanilla; add eggs 1 at a time, beating thoroughly after each one. Add 2 cups flour with baking powder added. Combine cherries and nuts with 1/4 cup flour and fold into batter. Grease a tube pan; sprinkle the finely chopped nuts and pour in batter. Bake at 325° for 1 hour and 20 minutes. Cool 5 minutes in pan and remove.
Place roast in baking dish. Add soup mix and mushroom soup. Cook in 350° oven for 4 hours or until done. Add 1/2 cup of water for consistency.
Beat eggs lightly. Beat in sugar, salt, nutmeg, flour, vanilla and milk. Pour into unbaked pie crust. Bake at 450° for 15 minutes. Reduce heat to 350° and cook about 25 minutes.
Spread thin layer of softened cream cheese on each slice of smoked turkey breast. Roll up. Cut in half and secure with toothpick.
Peel potatoes and onions and grate into bowl. Beat eggs; add to potato-onion mixture. Add salt, flour and baking powder. Mix well. Spoon mixture onto hot greased skillet. Fry on both sides until browned. Can be served plain, with sour cream or applesauce.
Mix first 5 ingredients together. Add flour, soda, salt, ginger, cinnamon and cloves. Chill. Roll in balls, dip top side in sugar and sprinkle with 2 to 3 drops of water. Set balls on cookie sheet. Bake at 375° for 10 to 12 minutes.
Break spaghetti in half and cook as directed on package until al dente; drain. Saut onions in margarine. Thoroughly mix onions and remaining ingredients with spaghetti in a large bowl. Put in a baking dish (13 x 9). Bake, uncovered, in a preheated 350° oven until bubbly, about 30 to 40 minutes. Makes 12 servings.
Boil potatoes. Drain and cool. Peel and chop into cubes. Add onions, celery and eggs. Add salt and pepper, then mayonnaise. Mix together and add pickle relish. May add more mayonnaise, salt and pepper to your taste.
Cream soft butter, sugar and then eggs and water. Put salt and baking powder in 1 cup flour and add to ingredients. Work in flour until it is consistency to roll and cut or pinch off and roll with hands into small balls. Put on greased cookie sheet and press with fork. Bake at 350°. Makes about 100 cookies.
Make stuffing as per directions on bag. Add raisins to stuffing mixture. Place stuffing in center of each chicken cutlet and roll up. Fasten with toothpick or lay seam-side down in baking dish. Heat mushroom soup and wine until well mixed. Pour over chicken breasts. Cover dish with foil. Bake at 350° for 45 minutes. Sauce is wonderful over rice or mashed potatoes as a side dish.
Cream Crisco, butter, and sugar. Add flour, salt, soda, buttermilk and eggs, one at a time. Add vanilla and mix well. Spray a Bundt pan with a nonstick spray. Pour batter into pan and bake in a 325° oven for 1 hour or until tested done in center.
In a large bowl mix chicken, scallions, potatoes, raisins and half of the grapes. Add olives, salt and pepper and apple. Toss with mayonnaise and sour cream; mix well. Arrange on a platter placing remaining grapes in a decorative manner on top. Chill for 30 minutes. Makes 4 servings.