HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using rubber gloves to handle hot peppers, place peppers and all their juices, vinegar and sugar in a 5 or 6-quart kettle. Stir over high heat to dissolve sugar and then boil for 4 minutes. Remove from heat; cool 1 minute and add Certo and coloring and stir well. Pour into sterilized glasses and seal with paraffin or use jars with 2 piece lids and process 10 minutes in hot water bath. Makes about 4 to 5 pint jars.
Mix all ingredients together, topping with part of the potato chips. Bake at 350° for 45 minutes. Serves 8 to 10.
Soften gelatin in 1/3 cup warm pineapple juice. Chill. Put gelatin mixture and all other ingredients into blender. Blend 5 minutes. Strain. Pour into ice cube trays to make cubes. Freeze. Before serving put cubes and 1/3 cup remaining cold pineapple juice in blender. Blend until smooth.
Preheat oven to 325°. Mix ingredients, it's very sticky. Spray mold and press half in mold. Spread on jam. Put remaining dough on top (it does not have to completely cover the jam, or be smooth). Bake about 40 minutes.
In large quart pot, saute garlic and parsley. Empty can of tomato paste with two cans of water. Cook for 10 minutes. Add tomatoes, with can of water and tomato puree. Add basil. Cook on very low heat. Stir constantly, every 20 minutes. Cook for at least 3 hours. Add meat balls and Italian sausages or serve over favorite pasta without meat.
In large skillet, break up ground meat. Add remaining ingredients - except spaghetti. Cover and bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally. Add spaghetti; stir to separate strands. Simmer, covered, 30 minutes or longer until spaghetti is tender. Stir frequently. Serve with parmesan cheese.
Mix sugar and milk; add butter. Place over low flame to melt butter. Turn up flame when mixture starts to boil hard. Boil for 5 minutes, exactly, stirring constantly. Remove from heat and add remaining ingredients; mix well. Pour into greased jelly roll pan. Let cool, then cut.
Bring 3/4 cup water and 1/4 cup milk to boil and pour into large mixing bowl. Add potato and beat with whisk or fork until blended. Heat remaining milk in same saucepan and pour over potato, 2/3 cup margarine and next 2 ingredients. Cool to lukewarm. Soften yeast in 1/2 cup warm water and add to first mixture with eggs and 3 cups flour. Beat with wooden spoon or electric mixer until smooth and light. Stir in enough more flour by hand to make a dough firm enough to knead. Turn out on floured board and knead 10 minutes or until elastic.
Place crust in 9-inch glass pie plate and flute edges. Microwave on Roast 6 to 6 1/2 minutes or until brown spots just begin to appear on crust. Cool.
Cream cottage cheese in mixer or blender. Add remaining ingredients. Cover and chill several hours to soften onion bits. Serve with crackers, fresh vegetables or potato chips.
Mix everything well. Do not brown hamburger. Simmer 1 hour, stirring occasionally.
Mix all ingredients except cereal. Fold in cereal and work into balls. Place on cookie sheet. Pat flat with a fork. Bake 15 minutes at 350°.
Warm on top of stove. Cook in crock-pot for 6 to 7 hours. Lift lid near end to help thicken. Or bake at 250° in oven for 6 to 7 hours.
Mix the first four ingredients in a bowl and cream together. Form into a ball. Roll in bacon bits or chopped nuts. Garnish with chopped green onions if desired. Chill (best if chilled overnight). Serves 20 - 25 people.
In a large bowl, layer ingredients in order given. Tightly cover. Refrigerate overnight. Toss before serving. Serves 8 to 10.
Mix together soup, oil, vinegar, Worcestershire sauce, mustard, and sugar. Pour over carrots, onions, and peppers. Cover tightly, refrigerate 12 to 24 hours.
Beat eggs lightly and combine with other ingredients in 9 or 10-inch pie plate or casserole. Bake 50 minutes at 300°. Let stand 10 minutes before serving. This is a tasty meal for the calorie conscious.
Mix the first 3 ingredients and add boiling water. Cook until clear. (I cook it in the microwave.) Stir occasionally. Add egg yolks and lemon rind and juice. Cook a little longer. Add margarine and salt. (You may add yellow food color.) Pour into baked pie crust. Top with meringue.
Beat together first 3 ingredients. Mix together next 5 ingredients. Add zucchini. Mix dry ingredients and zucchini together. Add next 2 ingredients. Grease and flour 2 loaf pans. Pour in batter. Bake at 350° for 45 minutes. Cool and sprinkle with powdered sugar.
Cream together sugar and butter. Add slightly beaten egg yolks. Mix until fluffy. Add milk and flour. Fold in coconut. Beat egg whites until stiff; fold into batter.
Simmer vegetables in broth in a nonstick skillet until vegetables are crisp and tender. Add pasta. Stir in dip and heat through. Serves 4.
Break chocolate bars into small pieces. Set aside 2 sections (set in freezer while preparing pie). Melt chocolate bars in a double boiler in microwave or on stove top. Stir in Cool Whip. Spoon mixture into pie shell. Garnish with shaved chocolate (from pieces set in freezer) or strawberries. Refrigerate until ready to serve.
Early in the day, combine kraut with all the other ingredients. Cover and refrigerate at least 4 hours. Great for days!
Heat oven to 350°. Grease and flour oblong 13 x 9 x 2-inch pan. Bake cake mix as directed. Cool in pan.
Brown beef in bacon grease on both sides. Add enough water to cover beef. Add chopped onion. Cover pan and cook for approximately 2 hours. Add carrots, onions and potatoes under beef and cook until tender.
Fry bacon in skillet until brown and slightly crisp. Crumble into small pieces. Add beef, pork or chicken, onion and pepper. Stir-fry for 2 to 3 minutes. Add rice and stir-fry 5 to 7 minutes, stirring occasionally. Combine eggs and soy sauce. Pour over rice and stir gently until eggs are cooked. Sprinkle green onion over rice. Makes 4 to 5 servings.
Melt unsweetened chocolate and butter over low heat. When melted, remove from heat and add sugar and evaporated milk; stir. Return to low heat until sauce begins to boil. Boil for about one or two minutes. Remove from heat and add vanilla.
Prepare cake mix as directed and bake; cool slightly. Pierce cake with fork and drizzle Kahlua over cake. Prepare mousse in large bowl. Break cake into pieces; layer cake pieces, mousse, crushed candy and whipped topping 1/3 at a time in large glass bowl. Shave milk chocolate bar over top. Makes 12 servings.
Cream Crisco; add sugars and cream again. Add eggs. Add milk, vanilla, flour, soda and baking powder. Stir in oats, nuts, chocolate chips and corn flakes. Drop by spoonfuls. Bake at 350° for 10 to 12 minutes.
Spread peanut butter on bread. Top with marshmallows. Put under broiler for a few seconds until marshmallows are tan. Cool and enjoy. Delicious.
Cut bell peppers in half and clean. Parboil the peppers until tender, saving some of the water. Put peppers aside to drain. Chop all vegetables and place in a large pot with oil. Saute vegetables until clear. Put ground round, ground pork and ham in pot. Cook until brown. Drain off excess grease. Put in potted meat. Salt and pepper to taste. Cook on low heat for about 1 hour. Turn off. Add bread crumbs to dressing. If too stiff, add water from peppers. Take pepper shells and stuff with dressing. Dust with bread crumbs and dot with butter. Bake until hot.
Slice the bread in half, as you would a biscuit. Lightly brush the oil on both halves of the bread, then pepper each side. Layer the cheese, and if you are going authentic, the anchovies on one side, then replace the top. Wrap in foil and bake in a 425° oven until the cheese is melted.
Layer ingredients in a baking dish as follows: broccoli, 1/2 cheese, 1/2 crumbled crackers and repeat until all are used. Melt margarine and pour over dish. Bake at 300° for 20 minutes.
Brown beef and onion in large skillet. Drain. Add dry taco seasoning mix and 1 cup water and simmer for 10 to 15 minutes. Saute tortillas in hot oil just enough to heat. Spoon meat mixture evenly in center of each tortilla. Roll up and place seam down in rectangular pan or jellyroll pan. Combine remaining ingredients except Cheddar cheese in saucepan. Cook over medium heat until cheese slices are melted. Pour evenly over tortillas. Sprinkle with Cheddar cheese. Bake at 350° for 20 minutes or until bubbling. (Use soft tortillas.)
Place dried beans in water and soak overnight. Simmer for 3 hours and drain. Combine beans, 6 cups water, 1/3 cup chopped onion, minced garlic, bay leaf and tomato paste and simmer 2 hours. Heat oil in separate pan, gradually stir in flour, chili powder, cumin, 1/3 cup onion and garlic powder. Heat 5 minutes. Stir in beans and cook 1 hour until beans are soft and chili is thickened. Add salt and pepper.
Beat, put in greased pan. Bake at 350° for 1 hour and 10 minutes.
Brown chopped sausage over medium heat until well browned (10 minutes). Drain off fat. Reserve 1 egg yolk, then beat 5 egg yolks slightly. Add to sausage, along with the remainder of the ingredients; set aside.
Remove crusts from bread and dip in bowl of water until wet. Squeeze out water and measure in cup, not packing too tight. Put sugar, wet bread, egg yolks, lemon juice and butter in double boiler. Cook until thick enough to stand when cut. Pour into baked crust. Make meringue of whites and sugar and cover pie from edge to edge. Bake at 300° for 10 minutes.
Mix all ingredients, except Cool Whip. Fold in Cool Whip. Freeze in a 9 x 13-inch pan. Cut in squares.
Dissolve Jell-O in boiling water. Stir in strawberries, corn syrup and egg whites. Pour into 13 x 9-inch pan. Freeze until partially frozen, about 2 hours.
Sift flour, baking powder, salt and sugar. With rotary beater, beat egg. Add milk and butter; beat until well mixed. Pour into dry ingredients. Beat only until combined; batter will be lumpy.
Mix hot water and mint. Let stand 30 minutes. Strain liquid and discard mint. Pour into a 2-quart container. Stir in sugar, water, lemon and lime juices. Chill 8 hours. Pour mixture into a large punch bowl. Stir in strawberries and remaining ingredients just before serving.
Mash and mix the Avocados, Salt and Lemon Juice. Mix Sour Cream, Mayonnaise, and Taco Seasoning. Combine all ingredients except the Chips. Serve.
Puree bananas in blender. Combine flour, baking powder, soda and salt; set aside. Cream butter and sugar; beat in eggs. Blend in pureed bananas. Blend in dry mixture. Stir in chocolate chips and nuts. Pour into well greased 9 x 5-inch loaf pan. Bake at 350° for 50 to 55 minutes until loaf tests done. Let stand 10 minutes. Turn out to wire rack to cool. Makes 1 loaf.
Salt and pepper roast. Add the ingredients together in bowl. Place roast in baking dish. Pour mixture over roast. Bake 1 1/2 to 2 hours at 350°.
Saute onion and garlic with ground chuck. Add remaining ingredients. Simmer to desired thickness.
Marinate tenderloin overnight in Chablis. Melt butter in saucepan; stir in thyme. Add onion; simmer until mixture cooks down to half volume. Add mushrooms; cook 4 minutes. Cut a pocket in tenderloin and stuff with onion and mushroom mixture. Bake at 350° for 30 minutes per pound.
Saute green pepper and onion in butter until tender. Remove and set aside. In a medium bowl, beat eggs with milk, dill, salt & pepper. Pour egg mixture into a non-stick skillet and cook until nearly set. Add pepper mixture and tomato. Cook and stir until heated through and the eggs are set. Serve immediately. Serves 4.
Combine soup and milk; beat until smooth. Add lamb. Heat. Beat egg yolks; gradually add lamb mixture. Return to heat; slowly cook 1 minute, stirring constantly. Remove from heat. Serve immediately on buttered toast triangles. Sprinkle with parsley.
Season and brown pork chops on both sides. Arrange potatoes in 2-quart baking dish. Mix remaining ingredients, except cheese, and pour over potatoes. Sprinkle with cheese. Bake at 375° for 1 hour and 15 minutes.
Combine apples, sugar, flour, vanilla and cinnamon; set aside. Combine flour and salt; with a knife or pastry blender cut in shortening. Add eggs, lemon juice and enough water to form a workable dough. Divide dough in half, roll out half on floured board. Line 13 x 9-inch pan. Fill with apple mixture. Roll out remaining dough, cover apples and seal edges. Brush top with milk. Bake at 425° for 25 to 30 minutes. Cool for 30 minutes. Top with sauce. Yields one 13 x 9-inch cobbler.
Combine butter, oil, milk, flour, sugar and vanilla. Beat. Beat eggs separately and add to mixture. Mix well. Bake in a well-greased and floured tube pan. Bake at 350° for 1 hour. Test for doneness.
Mix pumpkin and dry ingredients together. Add eggs and milk; mix well. Pour into pie shell. Bake at 425° for 15 minutes, then at 350° for 45 minutes.
Saute vegetables in butter. Add flour and cook 2 minutes. Add ingredients to broth; simmer 30 minutes. Puree in blender. Add cream and seasonings; serve hot. Freezes well.
Combine cottage cheese, orange Jell-O (undissolved) and pineapple until well mixed. Fold in Cool Whip. Refrigerate 2 hours or more. Decorate with maraschino cherries and mint leaves, if desired.
Mix sour cream, cream cheese, chopped olives, chopped green onions and chopped green chiles together in a food processor. Roll mixture into flour tortillas and wrap each with a damp paper towel. Refrigerate overnight. Slice in pieces (about 8 to 10 per tortilla roll). Serve with picante sauce.
Combine flour and salt. Cut in shortening and butter until pea sized pieces. Sprinkle water as needed to put dough together. Cover and chill 30 minutes.
Let cream cheese, butter and sour cream come to room temperature. Cream well and add sugar. Add raisins, almonds and lemon rind. Put in a quart mold; refrigerate. When firm, unmold and serve with crackers or dark bread. (This can be frozen after unmolding.)
Press 1 can of the crescent rolls in bottom of 9 x 12-inch baking dish, mashing perforations together.
Mix well the cream cheese, 1 tablespoon sugar and 9 drops of vanilla. Pour into crust. Put pecans gently over cream cheese mixture. Beat eggs, Karo syrup, sugar and 1 teaspoon vanilla real good and pour over pie. Bake at 350° about 30 minutes. DELICIOUS!
Cook zucchini until tender; cool and drain. Add remaining ingredients and place in unbaked pie shell. Cover with top crust and seal edges. Cut slits for steam to escape. Bake at 375° for 45 minutes.
Boil water, sugar and honey. Add remaining ingredients. Let cool and then strain the rind out. Store in refrigerator or freezer. Use 1 part of base to 3 parts ginger ale or 7-Up.
Arrange banana slices on bottom of crust; set aside. Pour milk into medium bowl. Add pie filling mix. Beat with wire whisk 1 minute or until well blended. Pour mixture at once into crust. Cover with whipped topping. Refrigerate 3 hours or until set.
Mix well and pour into unbaked pie shell. Bake for 30 minutes at 375°.
Preheat oven to 275°. Melt butter in 9 x 13-inch pan in the oven. Beat egg whites until stiff. Gradually beat in brown sugar. Gently fold in pecans. Pour into buttered pan, spreading evenly. Bake for 1 hour, turning every 10 minutes. Drain pecans on paper towels. Makes 2 cups.
Bowl 1: Mix cream cheese, 3/4 cup sugar and egg yolk until smooth.
Defrost strawberries. Beat eggs until fluffy; add oil, sugar and strawberries. Combine flour, cinnamon and soda; then add to strawberry mixture. Stir in chopped nuts. Pour into 2 greased and floured loaf (9 1/2 x 5 x 3-inch) pans. Bake at 350° for 40 to 45 minutes, or until done. Cool in pans 10 minutes, then remove. Makes 2 loaves.
Cook broccoli; drain. Melt Velveeta cheese and 1/2 stick margarine together. Crush crackers and mix with 1/2 stick of melted margarine. Grease a casserole dish. Mix broccoli and butter-cheese mixture together. Put in casserole and top with crackers. Bake 20 to 30 minutes at 350°.
Wash and slice cucumbers and onions crosswise. Mix cucumbers, onions and salt; cover with ice. Place heavy lid over and let stand for 3 hours. Mix sugar, turmeric and cloves; add mustard seed, celery seed and vinegar. Pour over cucumbers and onions. Cook over low heat until mixture reaches scalding point (do not boil). Place in hot jars and seal.
Blend yeast with a little lukewarm milk. Sift the flour and salt. Add milk. Mix to a batter with yeast and egg. Add currants, raisins and peeled, minced apple. Leave batter in a warm place to rise to double in size. Heat oil to 375°. Put two metal spoons into the batter. Shape balls and drop into oil. Fry for 8 minutes or until brown. Drain and sprinkle with powdered sugar.
Moisten bread in 1/8 cup milk. Mix ingredients well. Form into a loaf and bake at 350° for 1 hour and 15 minutes. Before baking, spread additional catsup over the top of the loaf.
Melt oleo. Add sugar, crumbs and cinnamon. Place half of the mixture in bottom of casserole. Add apples. Put remainder of crumb mixture on top. Pour 1/2 cup water over entire mixture. Bake, covered, at 350° for 1 hour.
Brown sausage until crumbly. Add remaining ingredients. Keep in refrigerator overnight. Bake at 350° for 45 minutes. When removed from oven, sprinkle with Parmesan cheese and paprika.
Sift flour, soda, cinnamon, salt and sugar. Add oil and eggs. Combine well. Add carrots, vanilla, pecans and raisins. Bake at 350° for 1 hour in 2 loaf pans.
Beat cheese mixture until creamy; set aside. Mix jello in boiling water. Cool. Add pineapple. Beat Milnot until peaks form. Fold cheese mixture into jello mixture, then fold all into whipped Milnot. Put in prepared crust.
Put water and jello in blender and beat until dissolved. Add lemon and 1 cup cottage cheese. Liquefy until smooth. Add rest of cottage cheese and beat well. Pour into large bowl. Add whipped cream and mix well. Pour over crust. Chill.
Combine all ingredients in container of an electric blender. Blend well. Cover and chill at least 1 hour. Yields 2 cups.
Mix sugar and milk in medium saucepan. Bring to a boil; turn down heat to medium flame. Add peanut butter and butter, stirring constantly. Test for consistency by using 1/2 cup cold water. Add a little fudge to water and when fudge forms a ball in your fingers remove from heat. (Note: You can use a candy thermometer; bring candy to 240°.) Add vanilla and mix with whisk or mixer. Butter a 9 x 12-inch cake pan or larger platter. Chill; cut into squares and serve.
Melt margarine and beat eggs before combining with other ingredients. Mix all ingredients. Bake for 60 minutes at 350°. May need to cover toward the end of baking time.
Mix together and place in 9 x 13-inch pan. Mix stuffing mix with broth and butter. Spread over top of first mixture in pan. Bake at 350° for 1 hour.
In a large microwave bowl (4-quart) mix the sugar, sour cream, margarine, salt and marshmallows. Cook on full power for 14 minutes. Stir after 4 to 5 minutes and again as needed, until done and well blended. Stir in white coating or shave the block chocolate into the mixture. Add vanilla and nuts. Stir well and pour into a greased pan to cool before cutting.
Put aside crackers and mix spices and oil together well in a large bowl. Add the crackers and stir carefully to coat them well. Place crackers on large cookie sheet and bake at 350° for 10 to 15 minutes, stirring once about 8 minutes into baking time. Let cool. Munch away!
Cut top off peppers and clean out, leaving spines to support the peppers. Put peppers in boiling water for 6 to 8 minutes. Remove and drain well. Brown beef and pour off fat. Mix in rice and some tomato sauce. Stuff the peppers with meat mixture. Put in casserole dish. Spoon a little more tomato sauce on top of each pepper. Bake in a 350° oven for about 20 minutes.
Mix all ingredients except for cheese. Pour into pan. Put cheese on top. Bake at 350° for 30 minutes until bubbly hot.
Saute celery and onion in butter. Add broccoli and stir until thawed. Add remaining ingredients. Place in greased casserole. Bake at 350° for 45 minutes.
Stir first 3 ingredients until dissolved over heat. Bring to boil, cook 2 minutes in double boiler or stir constantly. Cool slightly. Mix last 3 ingredients with electric mixer, add first mixture to this. Beat until creamy, press into pan, add peanut chips if desired on top. Cut in squares.
Chill all ingredients, then pour into punch bowl. This recipe makes approximately 33 (6 ounce) servings.
In baking dish, arrange layers of bread crumbs and tomatoes. Sprinkle each layer of tomatoes with sugar and nutmeg. Put graham cracker crumbs over the top and dot with butter. Bake in a 350° oven about 30 minutes.
In a large saucepan, simmer covered rice and water until water is gone. Slowly add milk, sugar and butter. Cook together, uncovered, for 40 minutes over very low heat. Dissolve cornstarch in a little of the hot milk mixture; add this to well beaten eggs. Slowly pour egg mixture into hot milk in pan, stirring constantly. Simmer over very low heat for 2 minutes, until it begins to thicken. Add vanilla. Pour into custard cups. Sprinkle cinnamon on top. Makes 12 servings.
Combine all ingredients together with a spoon. Pour into a greased 9 x 13-inch pan. Bake at 350° for 30 minutes or until done.
Boil together the sugar and milk until soft ball stage is reached. Remove from heat and add flavorings, Marshmallow Creme and peanut butter. Mix quickly. Pour into greased pan. Cut in squares when cool.
Add all ingredients except the onion in the order given to the bread machine. Select a Mix Bread Menu, and add the chopped onion when the machine beeps for the addition. The machine will do the rest.
Blend first 6 ingredients. Spread on English muffin halves. Freeze until ready to use. Cut into 8 wedges while frozen. Broil until bubbly. Each muffin half yields 8 pieces.
Mix cake mix, coconut pudding, oil and eggs. Add poppy seed and hot water. Mix well and bake in 2 loaf pans 45 minutes at 325°. Adjust time if small pans are used.
Mix pudding with milk. When this is set, mix with one container of Cool Whip. Frost cake. Chop nuts. Chop well drained cherries. Drain crushed pineapple. Sprinkle each over frosting.
Put your chicken, skinned, in a shallow baking pan. Thin barbecue sauce down to a soupy consistency by adding a mixture of beer, mayo and spices. Pour over chicken and then bake in oven at 375° for about 45 minutes. Cooking time depends on type of chicken parts used. Done when chicken falls off bone. Serves as much as you make.
Remove strings from pea pods. Place in boiling water. Boil 1 minute. Drain. Rinse under cold water. Drain. Mix cornstarch and water. Add soy sauce. Reserve. Cut boned and skinned chicken in 1/4-inch slices. Heat wok. Spray with Pam or small amount of oil. Add chicken, garlic and ginger root. Cook until chicken nicely browns over high heat. Stir constantly. When chicken is done, remove from skillet. Add 2 tablespoons of oil and mushrooms. Cook until tender and add green pepper and carrots. Cook and stir until desired doneness. Add chicken broth. Heat to boil. Stir in cornstarch until thick. Add pea pods and soy sauce. Serve over rice. Any vegetable may be added besides pea pods.
Cook rice as per instructions on the box. Cook broccoli as per instructions on the package until tender. Don't overcook! Combine soup, cheese, butter and cooked rice in a large bowl. Add cooked broccoli and mix together. Pour into a baking dish. Bake, uncovered, at 350° for 45 minutes. Top with croutons before baking if desired.
Combine margarine, oil, cocoa and water. Bring to a boil. Remove from heat. Combine sugar and flour; add cocoa mixture. Stir until smooth. Combine rest of ingredients and add to cocoa mixture. Stir well. Cook in greased sheet cake pan for 30 minutes at 350°.
Mix flour and sugar; add butter. Mix as for pie crust. Make a well; add egg yolks, wine and sour cream. Mix dough; let set in refrigerator overnight. Roll out very thin. Cut into 3-inch squares and spread with jam or walnut filling. Roll into crescent shape; brush with egg yolk and bake in a moderate oven until golden brown.
Coat square 8 x 8-inch dish with margarine. Mix beans together in large bowl. Mix brown sugar and dry mustard together in separate bowl. Put half of beans in square dish. Sprinkle half of dry mixture over beans. Add remainder of beans. Sprinkle remainder of dry mixture over beans. Spread ketchup over the top to edges. Bake, uncovered, at 325° for 2 to 2 1/2 hours.