HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle salt over squash, onions and peppers; let set 1 hour. Cover with ice; drain. Mix vinegar, sugar, celery seed, mustard seed and turmeric. Bring to a full boil. Pour over squash. Put back on stove; bring to a full boil. Pack in jars.
Whip eggs in mixer. Add cream to eggs and whip. Add sugar slowly to eggs and cream mixture and whip so all sugar is dissolved. Add one can milk, vanilla and salt. Blend thoroughly. Then add two more cans of milk.
Mix mayonnaise, yogurt, sugar, vinegar and pickles. Add fish, macaroni and peas to mixture. Serve cold with lettuce and tomatoes.
Heat oven to 375°. Combine softened cream cheese, milk, horseradish, salt and pepper. Mix until well blended. Stir in crabmeat, almonds and onions. Cut top off of miniature cream puffs. Fill with crab mix and replace tops. Bake for 10 minutes.
Mix thoroughly and store in an airtight container. Mix 1 teaspoon to 1 cup hot water or to taste.
Fry pork chops until browned on both sides. Season chops with salt and pepper. Add mixture of beer, catsup and brown sugar. Let simmer 30 to 40 minutes. Serve hot.
Melt butter in small saucepan. Add remaining ingredients and stir to blend well. May be stored in covered jar in refrigerator for 2 to 3 weeks. Remove garlic clove after 2 days.
Mix pie filling, milk and whipped topping in bowl. Add remaining ingredients. Toss well; refrigerate. Will keep for several days.
Combine first 7 ingredients in bowl, mixing well. Press into skillet. Layer with tomatoes and cheese. Cook over medium heat for 25 to 30 minutes or until cooked through.
Cook onion and green pepper or celery in butter until tender. Blend in soup, sour cream and chicken broth. Add chicken, pimentos and pepper. Heat slowly about 15 minutes, stirring often. Serve over patty shells and sprinkle with paprika.
Melt butter in large saucepan. Add onions and cook until transparent. Stir in curry powder. Cook 2 minutes. Stir in potatoes, carrots, celery, broth, salt and pepper; bring to a boil. Simmer 15 minutes. Stir in green beans, turkey, oregano and parsley. Continue cooking 15 minutes or until vegetables are just tender. Combine milk and flour; stir in gently until well blended. The soup should be slightly thickened. Makes 6 servings.
*Use cucumbers not suitable for normal pickling. Cut cucumbers into 1/2-inch rings or sticks.
Cook onion, celery and garlic in hot oil until tender. Be careful not to burn garlic. Add tomatoes, tomato sauce, salt, sugar, chili powder, Worcestershire and Tabasco. Simmer, uncovered, 45 minutes. Mix cornstarch with water; stir into sauce until mixture thickens. Add shrimp and green pepper. Cover; simmer about 5 minutes. Serve over rice. Makes 4 servings.
Combine hard-cooked eggs with minced, cooked liver. Season with salt, pepper and prepared horseradish. Moisten with mayonnaise.
Mash the bananas with fork. Add remaining ingredients and mix well. Pour into a greased and floured Bundt pan. Bake at 350° for 40 minutes.
Bring water and sugar to boil, then mix with jello. Put cream cheese, baby food and Eagle Brand milk in a blender; then add jello mix. In a bowl, drain pineapple and add chopped nuts. Then add the mixed ingredients in blender to the pineapple and nuts. Let set.
Mix cornstarch, salt and milk in a medium saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in brown Sugar Twin and cocoa until thoroughly blended. Fold in mashed banana and vanilla extract. Refrigerate until chilled. Spoon chilled pudding into dessert dishes. Garnish with banana slices.
Spray cookie sheet with nonstick spray. Open dough onto sheet, pressing out to make crust. Spread apple mix evenly; roll out like a jelly roll. Spread 8 teaspoons diet margarine on top; bake for 5 minutes. Let cool. Serves 8.
Combine cocoa, sugar and salt in heavy saucepan. Add milk and syrup, then add margarine. Cook over low heat, stirring constantly, until mixture boils. Continue boiling, without stirring, until small amount of mixture forms a soft ball in cold water. Remove from heat; add vanilla. Beat until it thickens and loses gloss. Turn at once into greased pan.
Place roast in roasting pan (do not brown or salt). Pour catsup and Coca-Cola over roast and scatter sliced onion over top of roast. Cover and cook at 325° for 3 1/2 hours.
Mix all ingredients except flour. Sift flour before measuring. Then add to other ingredients. Fill 2 x 10 x 14-inch deep pan which has been well-greased and floured, half full. Bake 45 minutes to 1 hour at 325°. Serve with lemon sauce or lemon flavored frosting.
Mix cream of mushroom soup and milk; mix until smooth. Mix in rice and dried onion soup mix. Place 1 layer of this mixture on the bottom of 9 x 12-inch glass baking dish (or one fairly big to fit chicken and sauce). Then place chicken on top of it. Pour the rest of the sauce over the chicken. Cover and bake 45 minutes to 1 hour. (Keep an eye on your rice so it doesn't stick.)
Preheat oven to 450°. In a medium-sized electric mixer bowl, combine baking mix, milk and cheese until a soft dough forms. Beat vigorously 30 seconds. Drop by spoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or until golden brown.
Mix ingredients and divide dough in half. Spread half on bottom of greased pan. Use any fresh fruit. Cover with rest of dough. Sprinkle with sugar and cinnamon. Bake at 350° for 1 hour in a 9 x 12-inch pan.
Mix together egg, milk and oil. Add dry ingredients to liquids; mix well. Pour into greased pan. Bake in 425° oven for 20 or 25 minutes.
Heat oven to 450°. Grease cookie sheet. Separate dough into 10 biscuits. With kitchen shears or knife, make 5 equally spaced 1/2-inch cuts around outer edge of each biscuit to make daisy shape. Place biscuits on greased cookie sheet. With thumb, make a deep indention in center of each biscuit. Spoon 1/2 teaspoon preserves into indentation in each biscuit. Sprinkle sugar evenly over biscuits. Bake at 450° for 6 to 10 minutes, or until golden brown. Makes 10 biscuits.
Beat the eggs. Add sugar, flour and nutmeg mixture. Add rhubarb. Pour into unbaked pie shell; dot with butter. Add top crust. I rub small amount of butter on top crust and sprinkle with sugar. Bake at 450° for 10 minutes, then at 350° for 30 minutes.
Blend limeade concentrate, milk and vanilla ice cream with beater or in the blender. Pour into tall chilled glasses. Top with 1 scoop of lime sherbet ice cream.
Heat butter and milk. When very hot, stir in grated cheese, bread crumbs, dry mustard and cayenne. When cheese is melted, stir in eggs. Serve on crackers.
Combine all ingredients and store in an airtight container. To use as a substitute for one can condensed soup, mix 1/3 cup dry mix with 1 1/4 cups water in a saucepan. Cook and stir until thickened. Makes 3 cups mix (equivalent to about 9 cans soup)
Soften yeast in warm water; set aside. In mixer bowl, cream together sugar and lard. Beat in eggs and salt. Stir in 1 1/2 cups of the flour; beat for 3 minutes on high speed of electric mixer. Stir in milk and the softened yeast; mix well. Add the remaining flour. Beat 1 minute on high speed. Cover; let rise in warm place until double (about 1 hour). Grease in 10-inch fluted tube pan. Stir down batter and spoon evenly into prepared pan. Cover and let rise again until double (30 to 45 minutes).
Place graham cracker rectangles side by side in an ungreased jelly roll pan to cover bottom. Sprinkle marshmallows over top. Combine butter, sugar, cinnamon and vanilla in saucepan. Melt over medium heat until butter melts and sugar dissolves. Pour mixture over graham crackers. Sprinkle coconut and almonds over top. Bake at 350° for 8 to 12 minutes. Cut into squares while still warm.
Make Jell-O as on package; let cool for about 15 minutes. Mix in cream cheese with mixer. Add pineapple and chill until firm. Last, fold in Cool Whip. Refrigerate.
Mix sugar, cocoa, milk and margarine in saucepan. Heat to a rolling boil and boil for 1 minute. Take off heat. Add remaining ingredients and stir thoroughly. Drop by teaspoonfuls onto waxed paper and let cool. Makes about 4 dozen cookies.
Mix fruit juices and grenadine. Pour over block of ice to chill. Before serving, add ginger ale and berries or fruit. Makes 4 quarts.
Blend butter, sugar, eggs and vanilla. Add bananas. Mix flour, soda and salt. Add to banana mixture. Mix well. Stir in chopped nuts. Pour into a greased and floured loaf pan. Bake at 325° to 350° for 55 to 60 minutes.
Peel and cube the apples. In a saute pan, melt the butter, then add the apple cubes and brown sugar and saute until soft. Remove from heat.
Cook carrots until tender. Cut green pepper and onion and put in carrots. Mix other ingredients and pour over. Set and marinate overnight.
Mix beef, egg, 1 tablespoon cornstarch, salt and pepper. Form into 18 meat balls. Brown. Combine in same pan the juice, cornstarch, soy sauce, vinegar, water and sugar. Cook until thickened. Add meatballs, pineapple and peppers. Heat thoroughly; serve hot.
Prepare potatoes according to directions on box. Add cream cheese and eggs. Beat well. Bake in 1 1/2-quart casserole for 45 minutes at 350°. Halfway through, add onion rings. Can be made ahead.
Boil the sweet potatoes in salted water until done, about 45 to 60 minutes. Peel while hot and return to pan. Add butter and the orange juice. Mash until smooth. Add pecans. Place in buttered 9 x 13-inch Pyrex pan. Cover with marshmallows and place in 400° oven until marshmallows start to melt and are lightly browned. Watch carefully, marshmallows burn easily. This is a traditional Thanksgiving dish in the South.
Roll the meat into small meatballs (seasoning optional). Core cabbage and slice into 1-inch slices. Put all ingredients into large pot and cover. Cook on high flame for 1/2 hour. Lower heat and keep covered for 1/2 hour. Remove cover and simmer for 1/2 hour. If you like more juice, add 1 more bottle of ketchup and 1 more liter of ginger ale. Serves 10.
Melt butter in a frying pan. Press out a small circle in middle of bread using a small glass. Place bread in frying pan and crack egg into the middle of the circle. Cook until bread is toasted and flip over. Cook egg until desired taste. Place on a plate and sprinkle with salt and pepper.
Dissolve gelatin in boiling water. Set aside. In medium bowl with electric mixer, beat cream cheese until smooth. Gradually beat in Jell-O. Fold toping into cheese mixture. Spoon into crust. Needs no cooking. Chill 4 hours or until firm. Serve topped with cherry pie filling.
Grate cheese and chop onion. Steam meat with a little bit of grease. Remove excess fat. Add spices. Cook for 15 minutes. Add chili. Simmer for 15 minutes. Fry corn tortillas in hot oil until soft. Lay aside. Fill tortillas with preferred amount of meat, cheese and onion. Fold snugly and place in pan. Do all tortillas until pan is filled. Heat enchilada sauce and pour over enchiladas in pan. Sprinkle grated cheese over enchiladas until they are completely covered. Bake at 350° for 10 minutes.
Preheat oven to 400°. Boil chicken and debone. Then boil spaghetti noodles in chicken broth. Melt margarine and saute onion and bell pepper. When spaghetti is ready, drain off water and put in a bowl with Velveeta cheese. Melt over spaghetti. Add in all other ingredients and put in covered dish. Bake at 400° for 30 minutes.
Add shortening, salt and sugar to the boiling water. Stir to dissolve; cool. Dissolve the yeast in 1 cup warm water. Beat the eggs and add to the cooled mixture. Add the yeast and enough flour to make a dough. Let rise in a warm place until doubled in bulk. Punch down; roll and cut into biscuits. Bake in a 375° oven. Makes 50 biscuits. Can be kept in the refrigerator for 3 days (keep punched down).
Salt and pepper chicken. Put rice and bouillon cubes in large pan; add water. Place chicken on top of rice in the water. Cover and bake 1 hour at 375°. Remove cover and let chicken brown during the last few minutes.
Combine all ingredients, except parsley, in a large bowl. Beat at medium speed until well blended. Shape into balls. Wrap tightly in foil and refrigerate until ready to use. Remove 30 minutes before serving. Roll in parsley until completely coated. Serve with assorted crackers.
Cream together shortening, salt and vanilla; add sugar and beat well. Add eggs, one at a time, beating after each one is added. Sift together flour and baking powder; add to creamed mixture with milk. Fold in blueberries. Bake 1/2 hour or more. Bake in 13 x 9-inch pan or two 9 x 9-inch pans.
Place butter in measuring cup and melt. Blend in flour, salt and milk. Microwave on High for 1 or 2 minutes or until thickened. Stir in cheese until melted. Place broccoli on serving platter. Cover with plastic wrap; microwave on High for 6 or 8 minutes or until broccoli is tender-crisp. Drain well. Top with cheese sauce and garnish with tomato slices. Microwave on High for 2 or 3 minutes until hot. Makes 6 to 8 servings.
Mix all ingredients. Put into a 9 x 12-inch container. Cover and refrigerate. Bake in a 350° oven for 1 hour. Add cracker crumbs and brown.
Dissolve soda in boiling water and pour over butter and sugar. Add eggs, flour and other dry ingredients. Add nuts. Form into rolls wrapped in waxed paper. Chill in freezer until firm. Preheat oven to 400°. Slice and bake for 10 minutes.
In bottom of 2-quart casserole, put in ground beef which has been lightly salted. Mix vegetables with soup and add on top of beef. Top with frozen Tater Tots. Bake in a 350° oven for 30 to 40 minutes.
Cream 1 cup sugar and shortening until fluffy. Combine cocoa, 1/3 cup sugar and water and bring to a boil. Beat eggs into sugar and shortening mix. Pour cocoa mix into preceding and mix well.
Marinate boneless chicken for 8 to 24 hours in equal parts soy sauce, lime juice and oil (enough to cover). Broil meat until barely cooked. While meat is broiling, saute vegetables in marinade until they are barely tender. Slice meat and add to vegetables to simmer a few minutes. Serve with tortillas.
Mix all ingredients together; fry on buttered griddle. Drain on brown paper in oven. Makes 2 servings.
Put lettuce, tomato, cucumber, grapes and raisins in bowl. Cook bacon and crumble. Fry chicken breast in lemon pepper. Add to salad and top with cheese. Top with favorite dressing.
Pound steak; add salt and pepper to flour. Lightly coat steak and brown both sides. Saute onion and celery. Add other ingredients and meat. Cover pan and bake 1 1/2 hours at 325°.
Have cream cheese at room temperature. Whip until smooth. Heat cherries, pineapple juice and Jell-O. Total liquid of juice and Coke should equal 3 1/2 cups. Bring to a boil. Blend in cream cheese. Spray mold with Pam. Pour into mold and freeze.
Brown ground beef, onions and bell pepper until meat is done; drain fat. Mix corn meal and salt. Add flour, soda, milk, eggs and peppers. Pour half of the corn meal mixture in pan. Layer with corn, meat mixture and cheese. Pour remaining corn meal mixture over top and bake at 400° for 45 minutes.
Mix juices. Chill. Add ginger ale just before serving. Makes 10 small servings.
Slice the cheese about 1/2 inch thick and place pieces to cover tortilla. Top with another tortilla. Put a thin coat of vegetable oil in a non-stick saute pan and heat until very hot. Place the filled tortilla in pan and grill, turning once until cheese is melted and tortilla is slightly browned.
Brown sausage or pork. Drain. Add all other ingredients to browned meat. Saute for 10 minutes. Add enough chicken stock to cover all of the ingredients fully. Cover. Simmer 30 minutes.
Prepare cornmeal mix and pour into greased 9 x 13-inch pan; set aside. Mix cooked ground beef with Cheez Whiz, tomatoes and package of seasoning. Pour hamburger mixture onto uncooked cornbread. Bake 20 to 30 minutes at 350° until done.
Preheat oven to 375°. In large saucepan, melt margarine; stir in flour, bouillon and pepper. Over medium heat, gradually add milk. Cook and stir until mixture thickens. Add remaining ingredients except biscuit mix; mix well. Pour into 2 1/2-quart baking dish. Prepare biscuit mix according to package directions for rolled biscuits. Roll out to cover dish. Cut slashes in center of dough. Place on top of dish; crimp edges. Bake 40 minutes or until golden. Refrigerate leftovers.
Drain salmon; set aside 4 tablespoons juice. Mix salmon, eggs and onion until sticky. Stir in flour. Add baking powder to salmon juice and stir into salmon mixture. Roll into patties and roll each in cracker crumbs or flour and fry in Crisco until brown.
Combine eggs, sauce, salt and flour. Beat until smooth. Then add remaining ingredients. Spoon into hot oil. Serves 6.
Sift flour, cocoa and soda together. Cream sugar and shortening. Add unbeaten eggs to creamed mixture, then add dry ingredients alternately with the buttermilk. Add boiling water, then vanilla; mix well. Pour into a prepared 9 x 13-inch cake pan. Bake for 30 minutes in a 350° oven.
With electric mixer or food processor, whip butter and honey until soft and light on high speed. Gradually beat in strawberries, blending smooth. Pack in crocks. Cover. May be refrigerated up to 1 month.
Mix together until crumbly the margarine, 2 1/2 cups flour and 1/2 cup sugar. Pat into 9 x 13-inch pan. Bake at 350° for 15 minutes or until brown on edges. Gradually add sugar, 1 1/2 cups, to beaten eggs; beat well. Blend in 1/3 cup flour, baking powder, lemon juice and salt. Pour over baked crust. Bake for 18 minutes more or until set. Cool and sprinkle with powdered sugar.
Line a 9 x 13-inch dish with dried beef. Wrap a slice of bacon around each breast half. Place on dried beef. Dust with garlic powder. Mix together the mushroom soup, sour cream and canned mushrooms. Pour over chicken. Dust with paprika. Bake in the oven at 325° for 1 1/2 hours. Cover if it gets too brown.
Combine potatoes, butter, onion, soup, sour cream and 1 cup cheese. Stir well. Spoon into a greased 2 1/2-quart casserole. Top with remaining cheese. Bake at 350° for 50 minutes.
In a large bowl, use fork to slightly beat egg. Add onion. If desired, stir in chili powder, then stir in salt and pepper. Add meat. Mix together. In large skillet, cook meat over high heat until beef is brown, then drain off fat. While meat is cooking, drain beans, then stir beans and taco sauce into the cooked meat. Bring to boiling, then reduce heat. Cover and simmer for 3 minutes. While mixture is simmering, cut each tomato into 8 wedges. Place salad greens on large salad plates. Spoon warm meat mixture on top of greens. Sprinkle cheese. Arrange tomatoes and chips around outer edges of plate. If desired, serve with avocado dip, sour cream or salsa. Makes 2 servings.
Slice cucumbers and sprinkle with the canning salt. Thinly slice the peppers and onion. Add and mix well. Add sugar, vinegar and celery seed. Let stand at room temperature until sugar is dissolved. Pack in freezer containers and freeze. Keeps indefinitely and can be refrozen.
Place by spoonfuls onto baking sheet. Press with fork (like in peanut butter cookies). Bake at 350° for 8 to 10 minutes, or until edges are golden brown.
Heat chili in crock-pot or fondue pot. Cut up cream cheese in bite size pieces; add to the dip. Add 1 1/2 cups grated cheese; stir. Put remaining cheese on top. Serve with corn chips or tortillas. Keep warm.
Pare and slice apples. Make syrup of 2 cups sugar, 2 cups water and cinnamon. Heat until sugar is dissolved and add butter. Mix flour, baking powder, salt and 3 tablespoons of sugar. Cut in shortening and add milk all at once. Stir until moistened.
In large bowl, grate with cheese grater the German chocolate bar. To this, add all ingredients but the mini chocolate chips. With mixer, beat for 3 to 5 minutes. Add the mini chips and beat 1 more minute. When well mixed, pour into greased Bundt mold and bake about 1 hour at 350° or until tests done.
Brown meat with onion and salt; drain. Stir in corn, stewed tomatoes and ketchup. Simmer 5 minutes. Stir in macaroni. Simmer 5 minutes more.
Microwave chips and 14 ounces of the almond bark in bowl on High for 2 minutes; stir additionally until smooth. Stir in marshmallows, cereal and peanuts. Pour onto greased 12-inch pizza pan. Top with cherries; sprinkle with coconut. Microwave remaining 2 ounces bark and oil in glass measuring cup for 1 minute. Continue until smooth. Drizzle over coconut. Refrigerate until firm. Store at room temperature.
Combine ingredients and refrigerate. Use strips of zucchini, squash, cauliflower or celery to dip.
Cream butter. Gradually add sugar. Beat until fluffy. Stir in egg and sour cream. Add dry ingredients. Chill one hour or overnight when blended into dough. Roll out on floured shelf. Cut out desired shapes. Transfer to cookie sheets and brush with beaten egg white. Decorate with sprinkles, etc. Bake at 350° for 8 to 10 minutes.
Heat oil in a Dutch oven. Add flour and cook until flour is deep red brown. Stir constantly to prevent burning. Add onion, celery, green pepper and garlic. Cook until tender. Stir in beef, pork, giblets, salt and pepper. Cook until meat is browned. Blend in broth. Cover and simmer 25 minutes. Stir in rice and green onions. Cook 5 minutes longer. Makes 8 servings.
Mix flour, sugar, salt, milk and baking powder in a baking dish. Spread batter evenly in a 9 x 9-inch pan. Melt butter in a bowl and add brown sugar and water. Pour over batter mixture in cake pan. Bake at 350° for 1/2 hour. Serve warm with whipped cream.
Layer chicken breasts in Pyrex pan. Place a slice of cheese on each breast half. Add soup; cover with stuffing mix. Dot with butter. Bake approximately 45 minutes at 350°.
Mix pudding with milk. Mix all ingredients. Layer with vanilla wafers, pudding and bananas. Top with whipped cream.
Beat together eggs, sugar, corn syrups, butter and vanilla. Add chopped nuts and pour into pie shell. Arrange pecan halves over filling. Bake at 375 for 15 minutes. Lower temperature to 325 degrees and bake 45 minutes more.
In mixing bowl, blend sugar, butter, milk and vanilla until smooth. Stir in coconut and chill for 1 hour. Drain cherries on paper towel. After mixture has chilled, shape about 1 tablespoon around cherry. Leave stem showing. Dip in graham cracker crumbs about 2/3 from bottom. Refrigerate until served. May be made ahead and frozen.
Wash and peel onions. Cut veal stew into pieces. Combine veal and onions in a casserole dish. Add salt, bay leaves, pepper, olive oil, peeled and chopped tomatoes, garlic and enough water to cover. Cook, covered. Stew for about one hour over low heat.
Brown meat; drain well. Add all ingredients except cabbage, beans and macaroni. Bring to boil, lower heat, cover and simmer 30 to 40 minutes. Add cabbage, green beans and macaroni. Bring to boil and simmer until vegetables are tender. Sprinkle with cheese.
Mix dry ingredients. Toss with apples and lemon juice. Pour in pie shell. Dot with margarine. Cover with top crust. Seal and flute edges. Bake in a 425° oven for 40 minutes.
Saute onion and celery in oleo for a few minutes. Mix with other ingredients and bake 45 minutes at 350°. Will make two casseroles, one can be frozen and baked later.
Mix all ingredients together in a 9 x 13-inch pan. Bake at 350° for 35 minutes.
In separate bowl, mix mushroom soup with 1/4 cup milk. Mix all remaining ingredients. Form into loaf. Pour soup/milk mixture over top of loaf. Bake one hour at 350°.
Combine softened cream cheese, margarine and sugar. Mix until well blended. Blend in egg and vanilla. Add combined flour, cocoa and baking powder. Mix well. Stir in nuts and cherries.
Combine buttermilk and chicken pieces in a large bowl, coating each piece. Stir together flour, salt, pepper, garlic powder, and paprika on a piece of wax paper. Working with one piece of chicken at a time, lift out of buttermilk and let drain over bowl. Gently shake off excess buttermilk, roll chicken in flour mixture to coat evenly, and place on a clean piece of wax paper.
Combine egg whites and nuts; stir well. Combine brown sugar and cinnamon; mix well. Add sugar and cinnamon mixture to nuts, stirring well until coated. Spread evenly on greased jelly roll pan or cookie sheet. Bake at 300° for 30 minutes; stir after 15 minutes. Cool; remove from pan. Store in airtight container.