HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind coarse tomatoes, peppers and onions. Put together in large pan; put the salt in and let stand 10 minutes. Drain, then mix all the spices, sugar and vinegar in it. Boil 10 minutes. Put hot in jars and seal.
Combine all ingredients and mix well. Place in greased 2-quart casserole dish. Bake in a 350° oven for 1 1/2 hours.
Saute onion in margarine. Stir together all ingredients and pour into a baking dish. Swirl in 1/4 cup grated cheese on top. Bake at 400° for 30 minutes.
Dissolve jello in boiling water. Add cream cheese. Whip together until smooth. Add pineapple, marshmallows, strawberries and nuts. Whip well chilled evaporated milk. Fold into jello mixture and pour into mold. Refrigerate.
Cream butter and sugar; add eggs and vanilla. Add flour, cocoa and nuts. Bake on cookie sheet for 20 minutes at 350°. Great with frosting on top.
In large bowl mix butter, sugars and egg. Mix well, then add soda, cinnamon, salt, cloves, nutmeg and milk. Mix well, then add flour. Mix and add apples. Can add raisins if desired. Drop by teaspoonful on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Cut shortening into flour; add beaten egg. Add salt and milk. Dough should be sticky. Pinch off a bit and knead with flour; roll out, cut into pieces and drop into boiling broth. Do not stir. Punch dumplings into broth with spoon.
Cut through middle of rolls. Cream margarine; add poppy seed, Worcestershire sauce, mustard and onion. Spread top and bottom with mixture. Add one layer of ham and top with one layer of cheese. Cover with foil. Bake at 400° for 10 minutes. Cut up individually. Makes 60. Freezes well.
Sift dry ingredients together. Cream the butter. Beat in the sugar and eggs. Stir in potatoes, milk and dry ingredients. Additional flour can be added if mixture is too soft to handle. Roll on floured board to 1/4-inch thickness. Cut out and drop into hot fat in deep fryer. The fat should be hot enough to brown a cube of bread in one minute, or 370° by a fat thermometer.
Preheat oven to 450°. Sift dry ingredients together in large mixing bowl. Cut in shortening with pastry blender. Stir in enough milk to form a soft dough onto well floured board; knead gently about 10 times. Form dough into 12 small balls. Flatten and place side by side in Redi-Pan round cake pan. Bake for 20 to 25 minutes, or until lightly browned. Serve hot with butter. Makes 12 biscuits.
Mix the 1/2 cup sugar and the cinnamon together. Put 1/3 of this mixture in bottom of pie shell. Fill the pie shell with sliced apples. Sprinkle the remaining sugar and cinnamon mixture over the apples. Mix the other 1/2 cup sugar, flour and margarine until mixture is crumbly. Pile on top of the sliced apples. Bake at 400° for 40 to 50 minutes. If you wish to freeze the pie, freeze before baking.
Combine ingredients and put meat and stock from hen to moisten ingredients. Bake at 375° until brown.
Mix well and drop in greased muffin tins. Bake at 375° until brown.
Combine mustard and apple juice; shake well. Remove skin from chicken breasts and brown in a nonstick skillet. Slice onion on top of the chicken breasts. Pour mustard and apple juice mixture over breasts and onion. Cover and cook until sauce is slightly thick. If mustard and apple juice do not cover chicken, add more sauce.
Chop cabbage and green onion tops. Combine. Broil sesame seed and sliced almonds (until golden). Add to cabbage and onion. Combine rice vinegar, salt, sugar and oil. Mix into other ingredients.
Combine sliced zucchini and onions in a large glass bowl and soak 1 hour with enough cold water to cover. Rinse and drain. Combine remaining ingredients.
Preheat oven to 350°. Grease and flour 10-inch tube pan; set aside. In large mixing bowl, combine butter, sugar, eggs, lemon juice and vanilla. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat on high speed for 5 minutes, scraping bowl occasionally. In medium bowl, combine flour, baking powder and salt. Mix in dry ingredients alternately with milk, beating after each addition until batter is smooth.
Cut cucumbers 1/2 inch thick, soak in pickling lime and cold water.
Blend honey and cinnamon. Divide mixture among greased muffin cups. Put 3 pecan halves in each cup. Place one biscuit in each cup. Bake according to biscuit label directions.
Cream lard and sugar. Add eggs, one at a time. Beat well after each. Add sour cream and beat well. Add flour, baking powder, salt and soda, plus 2 teaspoons almond flavoring or 1 each almond and vanilla. Flour board with 1/2 flour and 1/2 powdered sugar, enough for the dough to handle easily. Roll out dough about 1/4-inch thick, then dip cookie cutters in powdered sugar and cut as desired. Bake at 350° to 375° until slightly browned, about 8 to 10 minutes.
Mix vinegar, sugar, mayonnaise and salt. Pour over cut vegetables. Always cover with clear wrap, no plastic lids.
Mix beans, taco seasoning and chilies. Pour into 12-inch serving platter. In separate bowl, mash avocados and add lemon juice and 1/2 jar taco sauce and mix. Spread avocado mixture over beans. Next layer sour cream over avocado mixture. Spread chopped lettuce over sour cream, add grated cheese, black olives and last 1/2 jar taco sauce on top. Serve with lots of corn chips.
Preheat oven to 350°. Bake 1 hour in greased 9 x 9-inch or 6 cup ring mold. Melt 1/4 cup margarine in pan. Press 1/4 cup brown sugar into melted butter. Press pecans into pan and set aside.
In a small saucepan, combine corn syrup, oleo and brown sugar. Simmer until syrupy. Put in bottom of 9 x 13 baking pan. Lay slices of bread over syrup. Beat eggs, milk, vanilla and salt. Pour over bread. Cover pan and refrigerate overnight. Preheat oven to 350 degrees. Uncover pan and bake for 45 minutes. Serve hot--can be reheated.
Mix first 4 ingredients and bring to a boil to soft ball stage. Add soda. Pour over popped corn. Bake at 200° for 1 hour, stirring every 15 minutes.
In a greased 9 x 13-inch pan, pour in pie filling. Next, add can of pineapple with juice. Sprinkle dry cake mix over this. Drizzle melted margarine over cake mix. Sprinkle coconut and nuts if desired and bake at 350° for 30 minutes. Must dip not slice.
Melt butter in skillet. Add celery, mushrooms, pimento, onion, salt, savory and pepper. Saute, uncovered, stirring frequently for about 7 minutes. Add cooked peas and heat until hot. Serves 6.
Cook pork chops until done. Pinch into bite size pieces. Place in casserole dish. Pinch canned biscuits into bite size pieces. Beat egg and soup; pour over chops and biscuits. Bake at 425° until biscuits are done.
Combine beef, potatoes, onions, eggs, barbecue sauce, salt and pepper; mix well. Press into casserole. Place cheese on top and pour catsup over cheese. Cover and bake at 350° for 20 minutes. Uncover and bake 10 minutes longer.
Mix the cake mix with the oil, eggs and water. Crush 6 Oreos and put them into the cake mix. Bake for 45 minutes at 350°. Top with Cool Whip and add remaining crushed Oreos.
Combine all ingredients and mix well. Chill. If dressing is too thick, simply thin it with a little milk or water.
Mix all ingredients and add water and lemon juice. Cook until thick. Peel apples and core and slice. Pack apples in quart jars. Cover with sugar liquid. Boil water bath for 20 minutes. Yields 7 quarts.
Cook macaroni per directions (al dente). In the meantime, saute onion in 2/3 of the butter. Do not let onion brown too much. Add milk from time to time to prevent this. When onion is well cooked, add sausage. Add a little milk to keep from sticking; simmer for about 10 minutes. Drain rigatoni. Add remaining butter. Add sausage mixture. Follow with cream and cheese. Add pepper per taste. The mixing should be done quickly.
Preheat oven to 350°. Coat meat in flour. Brown meat in oil in large skillet. Add gravy mix, soy sauce, mushrooms and liquid from chow mein vegetables. Cover and simmer 30 minutes. Add celery, onion and chow mein vegetables. Cover and simmer 10 to 15 minutes longer until vegetables are tender. Pour into shallow casserole; arrange noodles around edge. Serve.
Beat softened butter; add sugar and beat until creamy. Add eggs all at once; beat until creamy. Add flour and juice. Beat for approximately 2 minutes. Pour into greased pan. Score batter into squares and spoon 1 tablespoon pie filling in center of each square. Bake at 350° for 40 to 50 minutes or until golden brown. While warm, drizzle glaze on top of squares.
In a skillet pan, melt butter. Add shrimp and scallops. Cook until done, 15 to 20 minutes on medium-high heat. Then add can of white clam sauce. Let simmer about 15 minutes. Serve over cooked spaghetti.
Mix all ingredients except meat. Add meat and mix well. Bake at 350° for 1 hour 15 minutes.
Combine dry cake mix, eggs and syrup in large bowl; beat on medium to high speed until blended, about 3 minutes. Stir in marshmallows and nuts. Spread in greased 13 x 9-inch pan. Bake at 350° for about 40 minutes, or until set. Cool completely; cut into squares.
Combine eggs, corn syrup, salt, vanilla and sugar; mix well, then stir in pecans and chocolate chips. Pour into unbaked pie shell. Bake in a moderate 375° oven for 55 to 60 minutes or until pie is set. Cool. Whip cream and use puffs as decoration around outer edge of pie. Garnish alternate puffs of whipped cream with additional pecans and glazed chocolate chips if desired.
Mix soups, mushrooms and flour. Use casserole for meat and put onion on top. Pour soup mixture on top of meat. Cover with foil and bake at 350° for 3 hours. Serve on rice or noodles.
Combine the flour and salt in a plastic bag. Add chicken pieces and shake to coat. Melt the butter in a large casserole and brown the chicken pieces. Combine remaining ingredients in a saucepan and bring just to a boil. Pour over the chicken. Cover and simmer for 40 minutes. Makes 4 to 6 servings.
Mix together. Chill. Roll in additional 1/2 cup chopped pecans.
Set heat at 280°. Combine sugar, butter and evaporated milk. Bring to a boil for 5 minutes, stirring constantly. Turn off heat. Add marshmallows and peanut butter; stir until well blended. Add vanilla. Pour into a buttered 8-inch pan.
Cut potatoes in 1/2-inch dice. In baking pan, toss potatoes, garlic and oil. Roast at 425°, turning occasionally, for 25 minutes, or until golden. Stir in olives, parsley, salt and pepper.
Mix all ingredients until thoroughly blended. Pour mixture into 8 cup oiled mold and freeze at least 3 hours until firm. Unmold and let stand about 20 minutes at room temperature before serving. Decorate with whipped cream and more well drained cling peaches.
Put pie filling in a loaf pan. Melt oleo. Put white cake mix in a bowl; add oleo. Stir with fork. (This mixture does not need to be all mixed with the oleo.) Put this mixture over the cherries. Bake at 350° until top is brown to suit.
Brown beef in large skillet and drain. Add onion and cook until tender. Add other ingredients except water, cornmeal and salt. Cook over medium heat for 15 minutes; set aside.
Put water in pan until dried. Fry bacon; set aside. Add onion, cabbage, vinegar and sugar. Add bacon crumbled.
Mix up pudding according to directions on box. Add cream cheese and Cool Whip; mix well. Layer in container, starting with pudding mixture and ending with cookies. Number of crushed cookies is as many as you like.
Combine first 6 ingredients in large saucepan; stir well. Place over medium heat, stirring constantly, until sugar dissolves. Cook until soft ball stage (232°). Remove from heat. Add pecans and stir until well coated. Spread on waxed paper and separate nuts with a fork. Yields 2 cups.
Saute chicken in lemon juice for two minutes. Drain juice into separate bowl. Dip cutlets in eggs. Dab cutlets in flour on both sides.
Quarter peppers lengthwise. Place on broiler pan, skin side up. Flatten and place under broiler. Cook until blackened and skins pop. Layer in bowl, cover and let steam for 5 minutes. Uncover and peel skin off. Reserve all juice from bowl and broiler pan. Put all ingredients in saucepan; cover and bring to a boil. Salt to taste. Reduce heat and simmer for 5 minutes.
Mix first 3 ingredients and add pineapple and oranges. Mix all together. Ready to eat or store and serve later.
Prepare Jell-O as directed on package. Chill until it begins to thicken. Add Cool Whip, pineapple and nuts. Chill until firm.
Sift dry milk granules and cornstarch together 3 times; mix with a fork. Pack into a pint jar; cover tightly. Store in a cool, dry place. (For chocolate, add 1/2 cup cocoa.)
Combine first 5 ingredients. Stir in pecans. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Spoon batter into 2 greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pans. Bake at 350° for 1 hour and 10 minutes.
Mix oats, peanut butter and vanilla in a large bowl and set aside. In a medium saucepan, mix sugar, milk, margarine and cocoa. Bring to a rolling boil and boil for 1 minute. Pour over other mixture and mix until thick. Drop, by spoonful, onto aluminum foil. Cool and serve.
Saute green onions and onion in margarine in large saucepan until limp and tender. Add catsup, water, chili powder, sugar, liquid smoke, vinegar, Worcestershire sauce, parsley flakes, salt and pepper. Mix well. Simmer for 30 minutes or until mixture thickens. Yields 7 1/2 cups.
Preheat oven to 350°. Blend butter, salt, powdered sugar and 2 cups flour to make soft dough. Press evenly into 9 x 13 (ungreased) pan. Bake 15 to 20 minutes, until golden. Combine eggs, lime peel, lime juice, sugar, food coloring and 1/4 cup flour and blend until smooth. Pour over baked crust. Sprinkle with coconut. Reduce heat to 325° and bake 25 minutes, until firm. Cool. Slice into bars.
Saute onions and oleo, then add flour; mix well. Slowly add milk; cook until thick. (May need to add a little milk if too thick.) Add all seasoning, egg yolks and crab meat. Pour into glass dish. Sprinkle with grated cheese. Bake at 350° for 25 to 30 minutes.
Boil chicken until done, then pull the meat off the bone. Now, you need a big pan. Put 1 layer of chicken, chips, taco sauce, onion, olives, cheese, soup and sour cream. Make second layer and bake at 400° for about 45 minutes.
Grate cheese. Soften cheese and butter to room temperature. Mix salt and pepper into flour. Stir into cheese and butter mixture. Using cookie press, form into straws on ungreased cookie sheet. Bake until very lightly browned around edges. May also be rolled into balls and flattened with fork before baking. May be frozen.
Mix Jell-O and hot water and partially congeal. Grind cranberries in a food chopper. Chop orange sections fine. Combine all ingredients and congeal. Serves 18 to 20 people.
In a large bowl, toss chicken with parsley, celery, salt and pepper well. Gently fold in whipped cream, mayo, lemon juice and almonds until well combined. Refrigerate until well chilled, about one hour. Makes 6 servings.
Melt oleo with Cheez Whiz. Heat 1 cup water with 1/2 teaspoon salt to boiling. Add broccoli. Cover and cook until stems are tender. Drain. Place broccoli in baking dish with rice and soups and mix together. Bake, uncovered, at 350° for 45 minutes.
Mix cottage cheese, sugar and cream cheese until smooth and creamy. Add eggs, one at a time, beating well after each addition. Add sour cream, then flour and mix well. Add lemon juice and vanilla. Pour into greased and floured 10-inch spring-form pan. Bake at 350° for 1 hour. Turn off oven but leave cake in oven for 1 hour with heat off.
Cook macaroni and drain. In a 9 x 13-inch baking dish, layer spaghetti sauce, sliced zucchini, sweet peppers, onions, garlic and Mozzarella cheese. Sprinkle Romano cheese on top. Mushrooms are optional. Keep repeating like making lasagna, sauce, Mozzarella cheese and Romano cheese on the very top. Bake 1 hour at 350°.
Peel potatoes and slice; put in casserole dish. Pour barbecue sauce over top of potatoes. Slice onion and put on top. Bake 45 minutes at 350°.
In a skillet, cook onion in oil until brown. Mix flour, sugar and all seasonings; blend thoroughly with onion mixture. Now add water. Bring to a boil. Cut hot dogs into chunks. Layer potatoes and hot dogs in casserole. Pour sauce over the top. Bake at 375° for 45 minutes. Remove from oven and pour vinegar over the top. Cover and return to oven for another 5 minutes.
In small bowl, combine Nestle Quik and boiling water. Stir until Quik dissolves. Blend in butter and vanilla extract. Gradually beat in confectioners sugar. Continue beating at high speed until thick enough to spread. Makes 1 2/3 cups.
Combine tomatoes, zucchini, cucumber, olives, onion and cheese in a large bowl, toss gently. Drain artichoke hearts, reserving marinade. Add artichokes to tomato mixture. Combine reserved marinade, vinegar and pepper and pour over tomato mixture. Toss. Cover and chill 8 hours. Drain; serve on lettuce. Serves 4 to 6.
Trim tough stem ends of mushrooms. Remove stems. Set aside. With knife, slice mushroom caps thinly. In a 4-quart saucepan over medium-high heat, in hot butter, cook sliced mushrooms and lemon juice until mushrooms are tender, stirring. Reduce heat to medium-low. With slotted spoon, remove mushrooms to bowl. In saucepan in remaining butter, cook onion and stems. Cook until onion is tender. Stir in flour until blended. Cook 1 minute, stirring constantly. Gradually stir in water and bouillon. Cook, stirring constantly, until mixture is thickened. Into blender container, ladle half of the mixture. Cover and at high speed, blend until smooth. Repeat with the other half. Return mixture to saucepan. Stir in salt, pepper, cream and mushroom slices. Reheat just until soup is boiling.
In a jar or blender container, combine all ingredients. Shake or blend dressing until thoroughly mixed. Shake well before using. Makes 250 ml. dressing.
Heat cooking oil in skillet. Add green peppers. Cook 5 minutes. Combine soup mix in small bowl with water and liquid from pineapple. Add to skillet and simmer covered 5 minutes. Combine vinegar, sugar and cornstarch in bowl and stir into meat. Add pineapple; cover and simmer until thick.
Wash, trim and cut watercress into small pieces; place in large bowl. Cut endive in 1/4-inch pieces. Peel and section oranges. Add endive and orange sections to the watercress. Combine remaining ingredients in jar; blend well. Pour over salad; toss gently.
Cream butter and sugar; add spices, then applesauce to which soda has been added. Lastly add the flour, nuts and raisins. Bake in a slow oven at 375° for 1/2 hour, then at 400° for 1/2 hour or until it leaves pan.
Boil milk. Fry bread slices, one at a time, in margarine. Remove from margarine and drain on paper towel. Place bread slices in milk until moist. Season to taste and place in baking dish. Cover with grated cheese and bake for five minutes in hot oven. (Optional: Top with mild salsa.) Serve hot.
In medium bowl, mix flour, sugar, orange peel, baking powder and salt. In small bowl, with wire whip or fork, beat milk, peanut butter, margarine and egg until well mixed. Stir peanut butter mixture into flour mixture just until flour is moistened. Pour batter into greased 9 x 5-inch loaf pan. Bake at 375° for 1 hour or until done. Cool 10 minutes. Remove from pan. Cool completely.
Combine and heat; do not boil. Resist the urge to use tomato stuff like catsup, sauce, etc. It burns black on the meat. Good on beef, pork and chicken. Baste often.
Place hot pepper and garlic in hot sterilized jars. Remove part of stem from each okra pod. Pack okra into jars. Add dill seeds.
Mix in 2-quart casserole. Cover and bake at 350° about 1 hour and 15 minutes.
Place water into mixing bowl. Sprinkle tapioca over water, stirring constantly. Cool. Add sugar, orange juice and salt. Let stand 20 minutes. Add pineapple, oranges and bananas. If tapioca mixture seems too thick, add a little pineapple juice. Will keep in refrigerator for a week.
Preheat oven to 350°. Blend all ingredients in blender. Pour into 10-inch greased (or larger) pie pan. Bake 1 hour until set. Do not use smaller pie pan.
Melt peanut butter and margarine in 3-quart pan over low heat. Add marshmallows and stir until melted and well blended. Remove from heat. Add cereal and stir until well coated. Press half of mixture into greased 11 1/2 x 7 1/2-inch baking dish. Spread with jelly and top with remaining cream mixture, pressing gently. Chill and cut into squares.
Make cheese pastry. Cut into rounds. Put 1 teaspoon ham filling in center of pastry round. Fold over and crimp with fork. Bake at 400° for about 12 minutes.
Slice hot dogs and peppers. Mix oil, vinegar, sugar, ketchup, garlic and salt. Bring to a boil. Add peppers and hot dogs. Cook 10 minutes. Put into jars. Pressure cook 5 minutes at 10 pounds pressure. This recipe works well using chunked, cooked deer meat instead of dogs.
Mix pudding mix with pineapple and its juice. Stir in yogurt. Fold in Cool Whip. Chill. Each serving is 1/2 cup.
Cream shortening, eggs and molasses. Mix flour and cocoa together. Add soda to hot water and add to creamed mixture, then add flour mixture. Bake in a greased 9 x 13-inch pan at 350° for 30 to 40 minutes.
You will need a 10 x 15-inch pan, pastry brush and electric knife.
Dissolve lime and lemon Jell-O. Add mayonnaise; stir until dissolved. Add remaining ingredients; let set in fridge.
Heat oven to 425°. Put flour, baking powder and salt into a large bowl; stir to mix well. Add butter and cut in with a pastry blender or rub in with your fingers until the mixture looks like fine granules. Add sugar; toss to mix. Add milk and stir with a fork until a soft dough forms. Form dough into a ball; put onto a lightly floured board and give 10 to 12 kneads.
Grease casserole, alternate a layer of apricots with the cracker crumbs and brown sugar, making two layers. Pour melted butter over all and bake in a 300° oven for 30 to 45 minutes. Serves 6 to 8.
Place cucumber slice on a round toast bed or Wheat Thin. In the center of the cucumber, squeeze a small circle of anchovy paste. Press a stuffed olive slice into the paste.
Cream together sugar, Crisco and eggs. Add pumpkin and vanilla. Sift together remaining ingredients. Add to creamed mixture. Drop on cookie sheet. Bake for 10 minutes at 400°. Cool.
Mix Rice Krispies, peanut butter and honey together. Press firmly in large deep pie plate or glass dish that has been sprayed with cooking spray. Slice bananas and cover krispie crust with them. Mix pudding according to directions on box and pour over bananas. Top with Cool Whip. May sprinkle with nuts or Rice Krispies if desired.
Preheat oven to 350°. Grease and lightly flour 9 x 9-inch baking pan. Combine flour, baking powder, baking soda and salt in a small bowl. In a large bowl, beat margarine 30 seconds. Add sugar, lemon peel and vanilla; beat well. Add eggs, 1 at a time, beating after each addition. Add flour mixture and yogurt alternately, beating after each addition. Stir in carrots. Pour batter into prepared pan. Bake 30 minutes. Cool. Spread cake with Lemon Yogurt Frosting. Garnish as desired.
Mix all ingredients; roll into balls. Place on ungreased cookie sheet for 10 minutes in 350° oven.
Cook onions in margarine until tender. Combine Chicken a la King, cooked onion, chilies, all spices and 1 1/2 cups of the grated cheese. This is the filling.
Mix together real good. Put in refrigerator overnight. Next day, make out rolls on counter top (12 inches long). Use cookie sheets and bake at 325° for about 2 hours, turning often. Wrap in foil while warm. Keep in refrigerator or freezer. Can also use this recipe for deer jerky.
Mix cherries, pineapple, flour and sugar. Cook until bubbly and thick. Stir in Jell-O. Cool. Slice bananas and place in pie shells. Pour filling over bananas. Top with Cool Whip.
Heat oven to 350°. Combine all ingredients. Mix lightly but thoroughly. Press into 8 x 4-inch loaf pan. Bake 1 hour. Drain; let stand 5 minutes. Makes 8 servings.
Combine corn and lightly beaten eggs. Add mixture of sugar, cornstarch, salt, mustard and onion. Stir in milk and butter. Add to corn and egg mixture. Pour into greased 3-quart casserole. Bake in 400° oven for 1 hour.
Combine all ingredients and freeze in a 9 x 13 x 2-inch dish.