HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill pan (kettle) with tomatoes; add remaining ingredients. Boil together on low heat about 2 to 3 hours. Pour into sterile jars. Serve with tortilla chips.
Layer with small pieces of lettuce and 1/2 of ingredients (make 2 layers), ending with lettuce on top.
Filling recipe follows; heat oven to 375°, grease a 15x10x1 jelly roll pan. Line top and sides with wax paper. Grease wax paper. Beat eggs and sugar unitl fluffy, beat in pumpkin, stir in dry ingredients. Pour into pan, spread evenly sprinkle with nuts. Bake for 13-15 min. Invert onto towel dusted with powdered sugar, peel off wax paper, roll up cake and towel together from short side. Place seem side down on wire rack, cool completely. Unroll cake, spread with filling, re-roll cake, refrigerate untilready to serve.
Break eggs into medium bowl. Beat with rotary beater until mixed but not foamy. Add salt, parsley, cheese and pepper.
Cream the cream cheese in bowl. Add sugar gradually. Add eggs; beat well. Stir in lemon juice, vanilla, cornstarch and flour. Add butter; beat. Beat until smooth. Blend in sour cream. Pour into greased 9-inch spring-form pan. Bake 1 hour at 325°. Leave in oven 2 hours with door open. Top with fruit topping. Cake usually cracks in middle.
1st Layer: Work flour and margarine together like for pie crust. Add nuts if desired. Press into an 11 1/2 x 7-inch pan. Bake at 375° for 15 minutes. Cool.
In small bowl blend sour cream and brown sugar. Chill. Place 6 French toast slices in bottom of greased 9 x 13 baking pan. Layer ham, 2 c. of cheese and remaining 6 slices of french toast. Spread apple filling over top, sprinkle with granola. Bake in preheated 350° oven for 25 minutes. Top with remaining 1/2 c. cheddar cheese and bake about 5 minutes more until cheese is melted and casserole is hot. Serve with sour cream mixture. Makes 6 servings.
Mix and stir ingredients on low heat until done. Mixture will ball up. Store in Ziploc bag until used. Good for young and old, nontoxic.
Combine cake mix, egg and margarine. Pat into a 13 x 9-inch pan. Combine eggs, powdered sugar and cream cheese. Beat until smooth and pour over cake mix. Bake at 350° for 35 minutes. Cut into squares and store in airtight container.
Boil chicken in water until fully cooked, cut up into pieces, then in saucepan, brown chicken on both sides in margarine; drain. Add onion, tomato sauce, cheese, parsley and seasonings. Cover; simmer 35 to 40 minutes or until tender. Stir in shrimp and wine; heat thoroughly. Serve over rice. Makes 4 to 6 servings.
Cream sugar with butter and Crisco. Add eggs, one at a time. Stir in flour first and last, alternately with milk. Add extracts. Bake at 325° for 1 hour. Do not open oven door until then. Check to see if cake leaves sides of pan. Bake in a tube pan. Start in cold oven. Have ingredients at room temperature.
Blend all ingredients. Beat for 4 minutes. Bake in two loaf pans (greased) for 50 minutes.
Mix and cook the first 7 ingredients. Discard bay leaf. Add cottage cheese and spinach. Boil lasagne noodles for about 10 minutes.
Arrange frozen rolls in greased Bundt pan. Sprinkle with pudding mix. Cook remaining ingredients until blended and pour over rolls. Cover tight with aluminum foil and leave setting at room temperature overnight. In the morning, bake for 30 minutes at 350°. Leave set for a few minutes and carefully turn over on a plate.
Boil squash and onion until tender. Drain. Mix with other ingredients. Save approximately 1/2 cup stuffing mix for topping. Mix well and place in a greased casserole dish. Top with reserved stuffing mix. Bake for about 30 minutes at 350°.
In a large skillet saute butter, onions and celery until tender. Add flour to mixture, turn heat to low, and cook for about 45 minutes, stirring constantly, until flour mixture is golden in color. Add chicken stock and next 4 ingredients. Turn heat to medium; add cooked chicken and vegetables and simmer until vegetables are tender. Serve immediately.
Cook potatoes until just tender; let cool. Peel off skins and cut into 1/2-inch cubes. Melt butter. Add flour and slowly stir in milk. Cook until thick. Add in cheese and stir until melted. (Can add onion, if desired.)
Mix all ingredients. Bring to boil. Simmer 15 minutes. Remove from heat, cool to room temperature. Refrigerate overnight. Freeze in morning.
Pick and wash mayhaws. Put in a pot and cover the mayhaws with water and cook until tender, about 30 to 45 minutes. Pour into jelly bag (flour sack bag, etc.) and squeeze. Mayhaws may be cooked a second time, but combine your first cooking juice with the second cooking juice, if you do cook a second time. Mix juice and Sure-Jell and a few drops of red food coloring and 1 teaspoon butter in a Dutch oven. Bring to a full boil. Add sugar and return to hard boil and boil for 3 minutes (takes continual stirring). Let stand for about a minute (can sterilize jars during that minute). Skim and pour in sterilized jars and seal. Makes 7 (1/2) pints.
Melt in 8 or 9-inch iron skillet 1/4 stick margarine. Add apples. Cook until fork-tender. Stir in brown sugar; set aside. Mix flour, melted 1/2 cup margarine, white sugar, egg, vanilla and milk. Mix and pour over apples in skillet. Bake at 350° for 25 to 30 minutes.
Salt chicken. Mix soup with rice and pour in baking dish. Place chicken on top of mixture. Bake at 350° for 1 hour or until chicken and rice are done.
Pour pudding (dry powder) into pineapple in large bowl and stir well. Add remaining ingredients and mix well. Refrigerate and serve after chilled for 2 to 3 hours.
Melt margarine, add sugar and mix well. Add egg and mix. Add flour, vanilla, and enough buttermilk to mix very well. Batter will be stiff. Put peaches in baking dish and spread batter over peaches. Bake at 350° for 35 to 40 minutes until brown.
Add 1/2 cup milk to the cake mix and 1 stick softened oleo. Bake 1/2 of the cake batter 20 minutes in a 9 x 13-inch baking dish. Melt the caramels with 1/2 cup milk. Pour on top of cake mix, then spread the bag of chocolate chips on top of caramel. Spread pecans over that. Pour the remaining cake batter over the top. Bake 20 minutes longer.
Mix brown sugar, eggs, butter and vanilla together. Beat with mixer until creamy. Stir in small amount of flour and soda beaten until well mixed. Fold in chocolate chips. Spoon onto cookie sheet. Bake at 350° for 8 to 10 minutes.
Combine flour, salt and pepper. Add margarine and cheese; mix well. Shape into balls a little smaller than a pecan. Press a little. Bake on ungreased cookie sheet at 375° for 10 to 12 minutes or until slightly tan in color.
Saute onion and celery in cooking oil. When tender add remaining ingredients. Heat thoroughly, stirring often. Serve on rolls or on the side.
Crumble bread. Add eggs, sugar and lemon juice. Mix into batter. Put half of batter in bottom of unbaked pie crust. Spread chopped rhubarb on top and add remaining batter. Put lattice crust over the top or make a lot of holes in top crust.
Combine corn, crumbs, celery, onion, cheese and salt. Add beaten eggs and stir in milk and butter. Pour into a buttered 2-quart casserole. Garnish with parsley and sprinkle with paprika. Bake at 350° for 50 minutes. Serves 8.
Chop red and green peppers fine; saute for 1 minute in butter. Cool. Add dry mustard, mayonnaise, Worcestershire sauce and salt; mix well. Fold in crab meat. Turn out into crab shell baking dishes. Spread small amount of mayonnaise on top. Brown in moderate oven. Makes 6 moderate servings.
Rocks are made of different minerals. A mineral is any useful substance that occurs naturally in the earth's crust. Most minerals grow in special shapes called crystals. They grow larger by adding more layers of the same shape. To grow some crystals of your own, do the following:
Sift together flour, sugar, salt, soda and baking powder. Add dates, cranberries, pecans, eggs, buttermilk and oil. Bake in tube or Bundt pan at 375° for 45 minutes.
In large bowl, combine cream cheese, milk and sugar. Beat until smooth. Fold in Cool Whip. Pour into shells. Chill for 2 hours. Top with cherries.
Heat oven to 350°. Saute onion in oleo. Add cream of chicken soup and milk. Add broccoli. Stir slowly until thawed. Add uncooked rice and grated cheese. Mix well and pour into a 9 x 12-inch baking dish. Bake 45 minutes. Serves 6 to 8.
Cook squash until tender and drain. Add all ingredients together and top with melter butter and crackers. Bake at 325 degrees for 40 minutes.
Mix and cover with approximately 25 crushed Ritz crackers. Top with 1 stick melted butter. Bake at 350° for 35 minutes until bubbly.
Add 6 cups water and then combine 1 cup flour and 1 cup water. Add to mixture and simmer 2 hours, stirring often or it will stick.
Cook spaghetti according to package directions. Drain and rinse. Add other ingredients; mix well. Chill.
Brown ground beef. Drain. Add tomato sauce and seasonings. Simmer for 10 minutes. Stir in 1/2 teaspoon sugar, tomatoes, pepperoni, onions, olives and bell pepper. Simmer slowly for 10 minutes. Bring 4 cups of water to rapid boil. Add 1/2 teaspoon salt and 1/8 cup oil. Add lasagna and cook, uncovered, for approximately 20 minutes. Drain lasagna and rinse in cold water.
Mix crackers and butter together and spread in bottom of 13 x 9 x 2-inch pan. Mix Jell-O and boiling water and let cool. Mix cream cheese thoroughly with a fork. Whip milk and fold into the Jell-O with the cheese and pour over crust. Sprinkle 6 or 7 graham crackers on top of cheesecake and refrigerate overnight.
Cream butter and sugar. Beat in eggs and vanilla. Sift flour, baking powder and salt; add to creamed mixture. Chill overnight. Roll out thin on a floured surface. Use cookie cutters of the season. Place on ungreased cookie sheet. Bake at 350° for 6 to 8 minutes. When cool, decorate and frost.
Cook potatoes in boiling salted water until tender. Drain and keep warm. In large saucepan, fry bacon; crumble and set aside. Add onions, celery and parsley to bacon drippings and cook until soft. Add reserved bean sauce, seasonings and vinegar. Cook over low heat, stirring until slightly thickened and bubbly. Stir in beans; heat through. Add hot potatoes and crumbled bacon, tossing lightly to coat. Serve at once. Makes about 6 servings.
Thaw and drain peas and spinach. Layer in bowl the spinach, onion, green pepper, peas, cheese and mayonnaise. Sprinkle sugar on top of mayonnaise. Refrigerate 8 hours; mix well. Fry or microwave 1 pound bacon; crumble and mix into salad.
Mix all ingredients and 1/2 cup of the cheese. Pour into baking dish. Sprinkle with remainder of cheese. Bake at 325° for 45 minutes. Sprinkle with paprika.
Dissolve yeast in warm water. Combine milk and cold water, heat. Pour hot liquid over butter, sugar and salt, stir until butter melts. Cool to lukewarm. Stir in 2 cups flour, dissolved yeast and oats. Stir in enough additional flour to make soft dough. Turn out onto lightly floured surface. Knead 8 to 10 minutes until smooth and elastic; shape in ball. Place in greased bowl, turning to coat surface of dough. Cover; let rise in warm place about 1 hour or until double. Punch down, cover and let rest 10 minutes. Shape to form 2 loaves (8 1/2 x 4 1/2 x 2 1/2-inches). Cover and let rise 45 minutes or to double. Preheat oven to 375°. Bake 45 to 50 minutes. Butter tops when done.
Dissolve tea and sugar in hot water. Add remaining water. Stir. Makes 20 gallons.
Preheat oven to 350°. Spray 8-inch fluted tube pan with nonstick spray. In large bowl, using mixer, beat together eggs, sugar, oil and vanilla until light and fluffy. Using mixer on low speed, beat in milk powder, flour, baking soda and cinnamon. Beat until thoroughly combined. Add remaining ingredients and stir to combine. Pour batter into pan and bake 40 to 45 minutes. Cool in pan 5 minutes. Remove from pan. Makes 8 servings.
Brown beef and drain. Add onion and cook until golden. Stir in remaining ingredients and simmer over low heat for 20 minutes. Serve on toasted hamburger buns.
Preheat oven to 375°. In a large mixer bowl, cream the butter, sugar, brown sugar and vanilla until light and fluffy. Add eggs; beat well. Combine the flour, baking soda and salt; gradually add to creamed mixture. Stir in chocolate chips and nuts, if desired. Spread batter in greased jelly-roll pan (15 1/2 x 10 1/2 x 1-inches). Bake at 375° for 20 minutes. Cool completely. Cut into bars. Makes about 4 dozen bars.
Soften butter; blend in honey and sugar. Add pecans and preheat oven to 350°. Halve sourdough muffins. Place split side up on cookie sheet and bake 5 minutes. Place about 3 apricots on each muffin half and spoon on topping mixture. Bake 5 minutes or until lightly brown. Serves 6.
Mash artichoke hearts with fork; mix with other ingredients in Pyrex dish. Bake at 350° for 15 to 20 minutes (until bubbly). Put under broiler to brown. Serve with flatbreads, pita chips, bagel chips or crackers.
Beat egg yolks until smooth. Add oleo, vanilla, flour, sugar, cocoa, and milk. Mix well. Pour in pie shell. Bake at 350 degrees until done (it won't shake). Top with meringue. Bake until meringue is light brown.
Combine flour, baking powder, salt, sugar and cornmeal; stir in	cheese. Add egg, milk and shortening; stir just to moisten dry ingredients. Fill greased 2-inch muffin cups 2/3 full; bake at	400° for 25 minutes or until brown. Yield: 12 muffins.
Grease 9 x 13-inch pan. Put in bread cubes. Sprinkle with sausage and cheese. Slightly mix eggs, milk and mustard. Pour over all. Cover and refrigerate overnight.
Combine olive oil, juice, vinegar and salt. Crush the instant onion with mortar and pestle or back of wooden spoon; blend with ginger or cumin. Add to the juice mixture.
Melt oleo in casserole dish. Mix sugar, milk, flour and vanilla together and pour over oleo. Top with fruit. Bake at 350° until brown.
Preheat oven to 400°. Grease and flour 6 mini loaf pans and one 6 x 3 x 2-inch foil loaf pans.
Slice bread crosswise into 1-inch fingers, leaving attached. Mix cream cheese and dressing mix together. Spread on bread. Pile on toppings. Broil until brown and bubbly.
Cream butter and sugar. Add remaining ingredients. Drop by teaspoonfuls on baking sheet. Bake at 375° until light brown. Store in airtight container.
Brown ground beef; drain. Mix ground beef, onion, pepper, chili mix and tomato sauce together. Pour into pie crust. Layer with cheese. Cover with the second crust. Put into oven at 350° until browned.
Add first 4 ingredients together and bring to a boil. Take off eye and add last 4 ingredients. Stir until mixed good together. Let cool. Pour into a buttered glass dish.
Cut across the middle of the sponge cake to form 2 discs about 1 to 1 1/2 inches thick each. Blend the coffee and liqueur together. Sprinkle the bottom half of the cake with the coffee liqueur blend, enough to flavor it strongly, but don't saturate the cake so much that it will collapse.
Bring to a boil the lemon juice, honey and water; pour over cooked beets in jars. Process 20 minutes.
Have cheese at room temperature. Mix all together and roll in ball or in a heart mold. Top with crushed pecans. Refrigerate overnight. Garnish with cherries.
Mix all ingredients. Pour into pie shell. Chill 3 to 4 hours.
In frypan, cook garlic until light brown. Stir in remaining ingredients. Bring to boil; cover and simmer over low heat for 10 to 15 minutes, or until shrimp are firm and pink. Serve over rice. Serves 3 to 4.
Use a skillet. Saute coconut in butter until golden. Press all but 2 tablespoons into the bottom and up the sides of a greased 9-inch pie plate. Bake at 350° for 7 minutes. Put the 2 tablespoons on top of pie.
Bake chicken breasts at 350° for 45 minutes. Let cool. Shred chicken and put in buttered 9 x 13-inch pan. Mix can of soup and 1/2 can of milk together and pour over chicken. Fix stuffing by directions and spoon over chicken and sauce. Sprinkle broccoli over stuffing and place cheese slices over broccoli. Cover with foil and bake at 350° for one hour.
Place single layer of chicken breasts in baking pan or pans. Mix 1 bouillon cube in 1/4 cup hot water and pour over each 9 x 13 pan. Bake 1/2 hour at 350° until pink is gone. Do not overbake. Cool and cut chicken into 3/4-inch cubes. Leave walnuts in larger pieces. Toast in oven until brown. Serve for garnishment.
Cream butter or margarine, sugar, brown sugar and vanilla in a large mixer bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt; add alternately with milk, beating after each addition. Stir in Hershey's mini chips. Pour into a well-greased and floured 12-cup Bundt pan. Bake at 350° for 65 to 70 minutes. Cool for 15 minutes. Remove from pan. Cool completely. Glaze with Satiny Mini Chip Glaze.
Dissolve gelatin in boiling water. Let cool to room temperature. In a blender, combine the cooled gelatin mixture, cream cheese and cottage cheese. Cover and process until smooth. Transfer to a bowl and fold in whipped topping. Pour in prepared crust. Sprinkle on crumbs. Refrigerate until ready to serve. Garnish with reduced-sugar cherry pie topping.
Dissolve jello with juice of pineapple and enough hot water to make 1 1/2 cups of liquid. Put in refrigerator while mixing cream cheese, pineapple, nuts and celery. Then add the cooled jello (slightly jelled) and mix ingredients. Next, fold in the whipped cream. Pour into the mold and chill until set.
Mix ingredients and stir (do not use an electric mixer). The zucchini gives moisture to the batter but it will still be on the soft side. Grease and flour loaf pans. Bake at 350° for 40 to 50 minutes. Makes 3 (4 x 8-inch) loaves.
Add sugar to warm water and stir. Add yeast and let stand 5 minutes. Sift flour and salt. Add yeast mixture and oil to flour. Knead until a soft smooth ball is formed. Place on a lightly floured board. Roll out and cut with biscuit cutter. Place in greased baking dish and let rise in warm place until double in size. Brush with melted butter. Bake 20 minutes at 350°. Good!!!
Mix together pretzels, sugar and melted margarine. Press into bottom of Pyrex cake pan. Bake 10 to 15 minutes at 350°. Mix together cream cheese, sugar and Cool Whip. Spread over cooled crust and chill. Dissolve jello in 2 cups boiling water. Add both packages of thawed strawberries and pineapple. Chill until jello begins to thicken. Pour over cream cheese mixture and chill. Top with Cool Whip.
Mix hamburger, cracker crumbs, egg, catsup, onion, salt, pepper, parsley and Worcestershire sauce. Mold into large patties. Mix mushroom soup, garlic salt and milk. Pour over meat. Bake at 350° for 40 minutes. Yields 4 to 6 servings.
Mix cake as directed on box and bake in 9 x 13 pan. While cake is baking, mix the milk and sugar; cook, but do not boil. While cake is hot, spoon mixture over cake. Let drizzle through cake. Spread Cool Whip on cake and sprinkle with frozen coconut.
Boil or steam zucchini	and onion. Drain water and set aside. Mix soup, sour cream and grated carrot and fold into zucchini and onion.	Melt 1/2 cup butter and mix with stuffing mix. Sprinkle 1/2 stuffing mixture into 8-inch casserole. Pour zucchini mixture over. Sprinkle remaining stuffing mix on top. Bake at 350° for 25 to 30 minutes.
Beat eggs first. Add dry ingredients. Fold in nuts, cherries, chips and raisins. Bake at 350° in greased loaf pans(s) for 1 hour or 1/2 hour in muffin tins.
Mix first 2 ingredients and mold them into a mound on plate. Pour sauce over mold. Serve with crackers.
Cook broccoli according to package directions; drain. Cook onions in boiling, salted water until tender, about 10 minutes. In saucepan, melt 2 tablespoons of the butter. Blend in flour, salt and pepper. Add milk all at once. Cook and stir until thick and bubbly. Reduce heat. Blend in cream cheese until smooth. Stir in vegetables. Turn into 1 1/2-quart casserole. Bake in a 350° oven for 20 minutes. Melt remaining butter and toss with bread crumbs and Parmesan cheese. Sprinkle crumbs over casserole. Bake 15 to 20 minutes more. Makes 10 servings.
Boil potatoes, do not peel, cut into cubes. Cook bacon; dice. Mix all together except dill seed. Add last and a little at a time; it's easy to use too much. This recipe improves after a few hours in the fridge.
Mix all together and add any of the following: can of mushrooms, 1/2 cup almonds, 3 sliced boiled eggs, can of green peas or can of water chestnuts. Top with buttered bread crumbs. Bake at 350° for 30 to 40 minutes or until bubbly.
Melt butter in a saucepan. Add rice only and pecans; saute over low heat, stirring occasionally, until rice turns golden brown. Add seasoning packet, orange juice, water and raisins to rice mixture and stir well. Bring to a boil; cover and reduce heat. Simmer for 25 minutes or until liquid is absorbed. Remove from heat and cool. Remove packet from cavity of hens and discard. Wash hens inside and out and drain well. Season with salt and pepper. Fill cavity of each hen with 1/2 to 3/4 cup rice mixture. Cover and warm remaining rice to serve with hens. Tie drumsticks together with string and place on rack in a roasting pan. Brush each hen with melted butter. Roast in a 350° oven for 1 hour or until juices run clear when hen is pierced. Baste occasionally with melted butter while roasting. Remove from oven. Remove and discard string. Serve hens on a bed of the remaining rice stuffing. Serves 2.
Heat sugar and milk to a boil; boil 1 minute. Remove from heat; add either peanut butter or morsels. Pour in buttered pan and cool.
Halve zucchini lengthwise and place in a medium saucepan of boiling water. Cook 10 minutes. Drain and let cool on wire racks. Scoop out pulp, leaving firm shells. Chop pulp into small pieces. Place zucchini pulp and remaining ingredients in a bowl. Mix at medium speed for 2 minutes. Place zucchini shells on a lightly greased 10 1/2 x 15 1/2 x 1-inch jelly roll pan. Spoon zucchini mixture into shells. Bake at 350° for 30 minutes. Serve immediately. Yield: 8 servings.
Cook spaghetti; drain. Cook beef until brown. Add tomato sauce, salt and pepper. Remove from heat. Combine cottage cheese, cream cheese and sour cream with onion and pepper. Butter casserole; spread half spaghetti on bottom. Cover with cheese mixture; add rest of spaghetti and cover with sauce. Cover. Keep refrigerated until 20 minutes before baking. Bake at 350° for 45 minutes. This freezes well.
Heat oven to 350°. Break bread crumbs into large mixing bowl. Stir in milk, eggs and seasonings. Mix well. Work in meat until well blended. Press into 3 oblong lightly greased pans, 8 1/2 x 4 1/2 x 2 1/2-inches. Bake 1 hour. Each loaf serves 6. May be frozen for 6 months.
Optional: Peppers, onions, mushrooms, broccoli or cauliflower may be added, all depending on your likeness of vegetables.
Marinate meat overnight in equal parts vinegar and water. Drain and wash meat; cut into small pieces. Salt and pepper meat; roll in flour. Brown in skillet. Place meat in cooker. Steam until done (1 1/2 hours). Add vegetables and seasoning. Serves 6 to 8.
Dissolve Jell-O in water; add blueberry pie filling and pineapple. Pour in 9 x 13-inch pan. Mix cream cheese, sour cream, vanilla and powdered sugar. When the Jell-O is set and firm, spread cheese mixture on top and sprinkle with nuts.
Pack washed cucumbers into hot, sterilized jars. Into each jar, put the following: powdered alum, hot pepper or crushed hot pepper, dill or dill seed, garlic or crushed garlic and grape leaf. Bring to a boil the following: vinegar, water and salt. Pour vinegar mixture over cucumbers and seal by placing jars in boiling water for approximately 2 minutes. Watch time so pickles will not get too soft. Yield: 6 to 8 quarts, depending on size of cucumbers. Small, tiny cucumbers are best. Check seal carefully for several days.
Place chicken parts, water, celery, salt, pepper and tomatoes in pot. Fill 2/3 full with water. Cook for 20 minutes. Reduce heat and remove chicken. Skim off the fat. Add onion soup mix and cabbage; simmer uncovered for 10 minutes. Remove bones and skin from chicken; chop into bite-size pieces. Return to pot and cook uncovered for 5 minutes. Serves 4. Contains 240 calories.
Mix apples, sugar and nuts in large mixing bowl and let stand for an hour. Stir often so that the mixture makes its own juice. Combine dry ingredients and add to apples. Then add oil, vanilla and eggs.