HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain beets, reserving 1/4 cup liquid. Combine beet liquid and remaining ingredients in a saucepan; bring to a boil. Add beets. Cover, reduce heat and simmer 10 minutes. Remove from heat and cool slightly. Transfer to a covered container and chill overnight. Yields 2 1/2 cups.
In covered blender container, blend all ingredients at high speed just until finely chopped. Cover and refrigerate at least 4 hours. Makes 2 3/4 cups. Serve with radishes, cauliflower, carrot, celery, etc.
Slice pork into 1/4-inch thick slices. Cut into small strips. Cook rice according to package directions. Heat oil in nonstick Dutch oven or 12-inch skillet over medium heat. Add cabbage, red peppers and 2 tablespoons of water. Cook, covered, 8 minutes, stirring occasionally. Stir in pork and ginger. Cover and cook 3 to 5 minutes or until pork is no longer pink in the center. Remove from heat. Stir in rice, green onion and peas. Stir soy sauce and sesame oil into rice mixture. Cook 2 minutes and serve.
Cut cucumbers, onions and bell peppers. Sprinkle salt over them and refrigerate for two hours.
Combine dates, sugar, eggs and margarine. Boil mixture over low heat for 20 minutes. Remove from heat and wait until mixture stops boiling, then add Rice Krispies and nuts. Mix well. Roll into balls and roll into coconut.
Combine all ingredients and mix by hand. Bake at 350° for 1 hour. Makes 2 regular loaves or 5 mini loaves.
Cut cabbage up fine; cut up celery, onion and green pepper. Put drippings in heavy skillet. Then add all ingredients, except cheese. Cook over slow heat until tender. Then add shredded cheese; slide out onto a flat bowl and serve.
Cook all ingredients except tortillas and cheese 20 to 30 minutes or until translucent. Mixture should be pourable. Alternate layers of tortillas (cut if necessary), bean mixture and cheese ending with tortillas. Cover; bake in preheated oven at 375° for 35 minutes.
Cream shortening, sugar and margarine well. Add egg yolks one at a time, beating after each one. Gradually add flour and buttermilk, beating well. Fold in coconut, pecans and beaten egg whites. Bake in 3 cake pans for 30 minutes at 350°. Cool.
Mix first four ingredients together; roll out into 1/2 to 1-inch balls. Melt chocolate drops in double boiler. Add paraffin until chocolate becomes thin. Dip balls into chocolate and let cool.
Place chicken between waxed paper and pound with a mallet, slightly. Sprinkle with salt and pepper. Heat 1 tablespoon each of oil and butter in a large skillet. Cook breasts over high heat for 4 minutes on each side. Do not cook longer. Transfer to a warm serving platter. Add next 5 ingredients to pan; cook 15 seconds, whisking constantly. Whisk in broth and remaining butter and oil. Pour sauce over chicken. Serve immediately.
Mix cake mix, oil jell-o, 1/2 box strawberries, and flour in a large mixing bowl. Add eggs one at a time while mixing. Add nuts. Bake at 350 30 - 35 minutes.
Cook hamburger meat and onions until done; drain and set aside. Brown bacon; take up and crumble. In a big pot, add hamburger mixture and bacon, then add remaining ingredients. Cook 1 hour on stove on simmer. Stir often.
Melt oleo in a large baking pan. Stir in salt. Add cereal and nuts. Mix and coat well. Heat in a 250° oven for 1 hour. Stir-fry every 15 minutes.
Combine cream cheese and Ranch dressing mix. Spread a small amount of cream cheese mixture on each rye bread piece. Top each with a cucumber slice and sprinkle lightly with some dill weed.
Mix all ingredients and place in square or rectangular dish. Bake for 1/2 hour, uncovered, at 425°.
Cook meat until brown. Stir in spaghetti sauce. In 8-inch square dish, put half of the meat mixture. Top with half noodles. Top with half of soup mixture and milk. Repeat the layers. Sprinkle with cheese. Cook in 400° oven for 30 minutes until hot and bubbling. Let stand 10 minutes.
Layer in casserole; pour soup over all. Bake at 375° for about 1 hour, covered, or until vegetables are tender.
Sift together all of the dry ingredients. Add the remaining ingredients except the Blueberries. Stir until the flour mixture is dampened. Fold in the Blueberries. Spoon into greased muffin tins. Bake at 400 for 20 - 25 minutes or till tooth pick comes out clean.
In large stewing pot, cover the chicken (1-inch over the chicken pieces) with water. Add the celery, half of the onion, poultry seasoning and salt and pepper. Slow boil until the chicken meat falls from the bones. Remove from the heat. Strain the broth into a cooking pot. Add the remaining onions, parsley and 4 cups of water. Simmer the liquid on the stove. As the broth simmers, go through the strained chicken pieces and hand pick off all of the chicken meat, being careful not to get any bones. Shred the meat into small pieces and return the meat to the simmering broth. Simmer, covered, for 30 minutes.
Saute onion and celery in butter in saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoned salt. Heat to boiling. Reduce heat and boil gently for 5 minutes. Discard leaf.
Spread softened cream cheese on bottom of quiche pan or other shallow baking dish. Spoon enough salsa to cover cream cheese. Top with grated cheese. Microwave or bake until hot. Serve with nacho chips.
Make a 2 crust pastry recipe or buy Pillsbury refrigerated pie crusts. Mix steak, onion, potatoes, salt and pepper. Place 1/2 mixture on one side of pastry. Fold over and crimp pastry edge to seal, as in a turnover. Pierce a small hole in top. Repeat with other pastry round. Place on cookie sheet. Bake at 400° for 1 hour.
Cook onion and pepper in oil. Add next six ingredients. Bring to a boil. Cover and simmer 30 minutes. Remove cloves and bay leaf. Add shrimp and heat through. Serve over rice. Makes 4 servings.
Blend pepperoni, cheese, oregano and egg. Separate crescent rolls into 8 rectangles. Spread mixture over each rectangle. Start at short side and roll up and seal. Cut each roll into 6 pieces and place cut side down on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes. Serve warm. Can also be frozen and reheated.
Chop crab flakes in half. Combine all ingredients and put on top of green salad. Cover with your favorite salad dressing and enjoy.
Bring first 4 ingredients to a boil for 2 minutes. Add 2 to 3 cups oatmeal. Drop spoonfuls onto wax paper and cool.
Put flour, salt, pepper and garlic salt in bag and shake. Put fish into flour mixture and shake. Take fish out of bag and lay on paper towel. Melt oleo in baking dish. Lay fish flesh side down on melted oleo; flip fish over and lay it on skin. Add lemon juice to wine and pour over fish. Bake at 320° for 20 minutes. Then put under broiler for 5 minutes to brown.
Cut each tomato into 3 thick slices. Arrange tomato slices on microwave-safe serving plate.
Dissolve jello in orange juice that has been brought to boiling. Add ice cream. Refrigerate until slighlty thickened. Stir in oranges and whipped cream.
Beat ingredients. Combine and bake at 325° until set and brown. Makes 2 pies.
Stir eggs into Jiffy mix. Add oleo and stir again. Mix cream cheese, cooked broccoli, and diced onion, and add to Jiffy mix, but do not beat. Pour into well greased 9 x 13-inch pan and bake at 400° until brown. Be sure to preheat oven to 400°. You may cook onion in oleo but it's not necessary.
Mix eggs, vanilla, sugar, vegetable oil and zucchini all together in a bowl. Add remaining ingredients and stir well. Put in 2 loaf pans and bake for 1 hour at 350°.
Mix dry ingredients together. Pour in oil, mashed bananas, eggs (slightly beaten), pineapple and vanilla. Stir, do not beat. Add nuts and stir. Bake at 350° for 75 minutes.
Blend margarine, flour, sugar and salt in 1 1/2-quart baking dish. Add frozen corn. Beat eggs and cream together and pour over corn. Bake at 325° for about an hour, until the pudding is nearly set. If the corn was frozen, stir after about 15 minutes to distribute corn.
Combine first 6 ingredients in a bowl and set aside. In another mixing bowl, beat eggs, milk, melted butter and vanilla. Pour in dry ingredients and beat until blended. Pour in pastry shell. Bake at 350° for 40 to 50 minutes or knife inserted near the center comes out clean.
Bruise and boil conchs. Cut into small pieces. Fry out onion and celery in 1 tablespoon oil. Add sauces and water. Add rest of ingredients. Boil for 1 hour.
Drain pineapple and oranges. Use juice as a beverage. Combine pineapple, oranges, bananas, grapes, marshmallows and coconut. Fold in yogurt and chill.
Spread softened cream cheese in bottom of baking dish. Mix soup and salsa together and spread over cream cheese. Top with Monterey Jack cheese. Bake at 350° for 20 to 30 minutes. Serve hot with corn chips.
Mix all ingredients except Cheddar cheese and potato chips. Put in an ovenproof casserole. Top with cheese, then potato chips. Bake at 375° for 20 minutes.
Wash a whole fryer, put in large stock pot and cover with water. Add 1 bay leaf, 1 small chopped onion, 1 stalk chopped celery with leaves, 1 clove minced garlic, salt and pepper to taste. Bring to boil and simmer until chicken falls off the bone. Remove chicken from broth and debone.
Wash the chicken and pat dry. Set aside. In large saucepan, combine remaining ingredients. Bring to a boil. Simmer, uncovered, for 10 minutes.
Cook pinto beans until tender. Brown hamburger, then add to the pintos. Add 2 teaspoons mustard, ketchup and brown sugar. Boil to taste.
Rinse the duck and pat dry. Salt and pepper inside and out to your taste. Place the onion stuck with the cloves in the cavity. Roast the duck at 325° for 1 hour. Then begin basting the duck every 10 minutes with a mixture of the honey, brown sugar and curry powder. The duck should cook for a total of 1 1/2 hours.
Soak bran, sugar and shortening in boiling water in large mixing bowl. Soak yeast in lukewarm water and let stand. Add eggs and salt to mixture in mixing bowl, then add yeast mixture. Stir in flour.
Place bread crumbs in baking dish. Scald milk with butter; pour over crumbs. Add sugar, eggs, salt and cinnamon. Blend well. Sprinkle top with nutmeg. Bake in 350° oven for 40 minutes. Serves 70 to 75.
In a large, heavy pan, melt butter. Add sugar; stir until dissolved. Add water, 1 tablespoon at a time (will crackle a little). Add corn syrup. Stir constantly until candy thermometer reaches 295° (this takes quite a while). Immediately pour into greased 9 x 13-inch pan. Let cool; break into pieces. Dip pieces into melted chocolate chips and sprinkle with chopped almonds. Let set on waxed paper.
Melt the margarine in a 9 x 13-inch pan. Pour over the cookies that have been crushed into the pan. Save 1/4 cup for top. Spread butter and Oreos in pan and refrigerate for 15 minutes. Mix cream cheese, powdered sugar and 8 ounce of Cool Whip. Spread over cookies. Mix chocolate pudding according to the directions on the box. Spread over mixture and put in refrigerator for 1 hour or so. Then put 8 ounces Cool Whip on top and sprinkle with 1/4 cup crushed cookies.
Pan-fry sausage links until browned. Drain on paper towel. Peel and slice potatoes, then spread and press in bottom of greased 9 x 13-inch pan. Slice links into fourths and spread over potatoes. Spread cheese over sausage. Mix soup with milk and spread over cheese. Bake at 325° for 1 hour. Top with onion rings for the last 10 minutes.
Combine chicken, salt and pepper, celery, soup, mayonnaise and lemon juice. Layer 1/2 mixture in a 9 x 9 inch baking dish. Sprinkle chopped eggs over chicken mixture. Top with the remaining chicken mixture and the chow mein noodles. Bake in preheated oven at 350 degrees for about 30 minutes (until bubbly). Serves 6.
Beat egg in a large bowl. Combine ground beef, rice and egg. Shape into 1-inch meat balls. Brown in skillet. These do not have to be completely done, just browned.
Cream butter, vanilla and brown sugar. Gradually add beaten eggs and cream until fluffy. Add walnuts. Combine flour, soda and salt; add 1/4 at a time. Roll and wrap dough; chill several hours or overnight. Slice and bake at 350° for 8 minutes.
In Pyrex pie dish, spread cream cheese over bottom of dish. Add chili. Cover with Monterey cheese. Microwave on High for 5 minutes. Serve with tortilla chips. Makes a hearty appetizer in 5 minutes.
Preheat oven to 350. Mix first 7 ingredients beginning with flour. Blend until dough can be handled. Let rise to double in size. Knead again and add raisins. Shape into loaves. Let rise to double in size. Bake at 350 degrees until brown.
Dissolve yeast in water. Add sugar, salt and oil to yeast mixture. Let sit until frothy. Add flours, alternating whole wheat and white. (Use as little flour as possible for moister bread.) Knead dough 10 to 15 minutes. Round off and place in large, greased bowl. Place damp cloth on top to keep from drying out. Set in warm place (80° to 90°) for about 1 1/2 hours or until dough doubles. Divide into loaves and place free-standing on cookie sheet or in greased bread pans. Let stand 1/2 hour. Bake at 350° for 1/2 hour to 45 minutes, according to size and color of loaves. Makes four larger loaves or eight small loaves.
Mix all the ingredients except topping together. Pour into a greased 9 x 13-inch pan. Refrigerate overnight. Before baking, cover with crushed Cheez-Its crackers. Bake at 350° for 1 hour.
Combine all ingredients in a large bowl. Mix. Chill. Serves 10 or more.
In 1-quart casserole, blend the soup and milk. Add tuna, vegetables and noodles. Top with crushed potato chips and bake at 350° for 30 minutes.
Mix gelatin. Add marshmallows while warm. Cut up bananas and mix with pineapple so they won't turn dark. Add this to gelatin mixture before it jells.
In a 10-inch skillet, cook turkey and onion until turkey is brown. Drain off any fat. Stir in undrained tomatoes, the green pepper, carrot, raisins, curry powder, salt, cumin and pepper. Cover and simmer 10 minutes. If necessary, remove cover and cook over high heat 3 to 4 minutes or until liquid is evaporated. Spoon filling into a bowl. Cool. Let the pie crusts stand at room temperature while the filling cools.
Combine softened butter with sugar and egg. Add rest of ingredients. Drop rounded teaspoonfuls on ungreased baking sheet and bake at 350° for approximately 10 minutes until edges browned. Cool on wire rack.
Grease casserole dish. Put broccoli in first, then chicken. In a bowl, mix all ingredients except cheese and pour over broccoli and chicken. Add cheese to top. Mix melted butter and bread crumbs and put on top, if desired. Bake 30 minutes in 350° oven.
Mix together; bring to a rapid boil. Reduce heat and simmer 1 hour. May be frozen or canned. When ready to serve, add 1 pound ground beef.
Combine honey and vegetable oil. Add to dry ingredients. Stir. Spread thin on 2 cookie sheets. Bake at 250° until brown, about 1 hour. Stir occasionally.
Mix together and pour into one gallon ice cream freezer. Pack freezer with ice and salt. Freeze as usual.
Preheat oven to 400°. In a large skillet cook sausage, onion and green pepper until sausage is brown and crumbly. Stir in flour and mix in tomato paste, salt, chili powder and black pepper. Remove from heat and stir in cheese cubes and olives. Spread evenly in a 9-inch square baking pan. Prepare corn muffin mix according to package and then spread over sausage mixture. Bake for 30 to 35 minutes or until cornbread is done. Let stand for 5 minutes and then loosen edges and invert onto serving plate. Serve immediately. Serves 6 to 8.
In 2-quart microwave-safe bowl combine all ingredients. Microwave on High for 9 to 14 minutes or until mixture boils and thickens, stirring every 2 minutes. Spoon into 3 clean, hot 8-ounce jars. Screw lids on firmly. Store in refrigerator up to 3 weeks. Makes 3 cups.
Cream cheese and mayonnaise and add crushed pineapple. Dissolve gelatin in hot water and add marshmallows. Combine nuts with cream cheese, then add gelatin mixture and mix together. Add milk and lemon juice. Mix. Chill for several hours and serve.
Prepare pastry for 9-inch pastry shell. Reserve 6 tablespoons sugar for the meringue. Combine remaining sugar, cornstarch and salt in the top of a double boiler. Stir in water. Cook over boiling water until thickened, stirring constantly. Cover and cook 15 minutes. Stir a little of the hot mixture into the slightly beaten egg yolks. Add to remaining hot mixture in top of double boiler and cook for 2 minutes over hot water. Stir constantly. Add butter. Cool. Add 1 lemon rind and juice. Pour into baked shell. Cover with meringue made from egg whites (room temperature) and reserved sugar. Bake in a moderate oven at 325° for 15 minutes or until lightly browned.
Bring first four ingredients to a boil. Add oatmeal or Cheerios, vanilla and peanut butter. Drop by spoonfuls onto wax paper. Cool.
Bake washed potatoes at 400° for about 1 hour or until done. Cut "lid" from top of potatoes or for smaller portions, cut potatoes in half lengthwise. Carefully, scoop out potato from shells. Beat with butter until all butter is melted. Add sour cream, dressing mix and enough milk to make smooth but leave stiff enough to hold shape. Salt and pepper to taste. Stuff potato mixture back into shells and top with grated cheese and paprika. Heat in oven until piping hot.
Mix all ingredients together. Form into 1 1/2-inch balls. Bake for 20 minutes at 375°.
Thaw and drain broccoli. Cut into small pieces; put into casserole and pour over mushroom soup, sour cream and celery. Top with cheese. Heat in oven about 25 minutes.
Saute celery and onions and combine with sour cream and chicken soup. Add chicken pieces and Worcestershire sauce. Melt oleo and mix with cracker crumbs. Sprinkle over casserole. Bake, uncovered, at 325° for 1/2 hour.
Cut lobster in half; remove meat and break into small pieces. Cook mushrooms in 3 tablespoons butter; add paprika, mustard, parsley and sherry. Heat just to boiling; melt remaining butter and blend in flour and milk. Cook until thickened, stirring constantly. Season with salt and pepper; add mushroom mixture and lobster. Fill shells with mixture; sprinkle with cheese. Bake at 425° for 15 to 20 minutes. Serves 2.
Slice unpeeled eggplant 1/4 inch thick. Place a layer of eggplant slices in a greased 1-quart casserole and add a layer of sliced tomatoes. Cover with mixture of chopped green peppers and onions. Sprinkle lightly with seasonings. Add a layer of cheese. Repeat until dish is filled. End with cheese (shrinks). Cover and bake at 400° for 30 minutes. Remove the cover and reduce to 350° for an extra 45 minutes. Serves 8. Enjoy!
In a large Tupperware bowl with a seal, put flour, salt and sugar. Add Crisco by spoonfuls. Seal bowl, wrap and shake well until it looks like cornmeal. Add 6 to 8 tablespoons ice water. Seal. Roll. It will form 2 balls. Roll out into two pie shells.
Put popped corn on 2 cookie sheets. Put first 4 ingredients in saucepan. Boil for 5 minutes, then add 1/4 teaspoon baking soda and 1 teaspoon vanilla. Mix well. Pour liquid over popped corn on cookie sheet. Peanuts and almonds can be added to popped corn. Bake at 250° for 1 hour, stirring every 15 minutes.
Put these all in order in baking dish. Bake for 1 hour at 350°.
Cream shortening, eggs, sugars and vanilla. Add flour, then chips. Bake at 375° for 8 to 12 minutes on an ungreased cookie sheet.
For thicker soup, combine 2 1/2 tablespoons flour with butter. Season to taste. You may use this basic recipe to make either cream of broccoli or cream of cauliflower soup. You may want to put part of the vegetables through a blender.
Tie in bag the pickling spice, mustard, and celery seed. Grind pears, peppers, and onions, drain. Combine vinegar, sugar, salt, pepper, and spices and bring to a boil. Add pears and then let boil for 20 minutes. Place in hot sterilized jar; seal. Makes 7 -8 pints.
Baklavas is the most famous and best liked of all Greek pastries. It arouses all the senses. It looks appealing, is crunchy, excites all the taste buds and has a captivating aroma. One is not satisfied with just a single piece.
Cook pasta 7 minutes, then add broccoli florets and continue cooking both for 3 more minutes or until both are firm-tender. Remove from heat. Reserve 1/3 cup liquid from pot, then drain pasta and broccoli in colander. Mix sour cream, cheese and the 1/3 cup liquid in a serving bowl. Add pasta, broccoli and cherry tomatoes to water and toss well to coat. Makes 4 servings.
Mix all ingredients together thoroughly. Pour into greased tube pan. Bake at 350° for one hour.
Spread crescent rolls in an 11 x 15-inch jelly roll pan, pressing edges together. Bake at 350° until lightly browned. Cool crust.
Heat oven to 350°. Combine all ingredients but coconut in blender. Cover and blend on low speed 3 minutes. Pour into greased 9-inch pie plate. Let stand 5 minutes. Sprinkle with coconut. Bake 40 minutes or until done.
Cook turkey sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3 - 4 quart crock-pot, then add half of the peppers. Add all of the browned turkey sausage, then the rest of the onions and peppers. Add bay leaves and garlic.
Combine all ingredients; chill. Shape in any desired shape. Garnish with nuts or parsley. Serve with fruit and crackers. Makes 1 cup.
Cut zucchini in half lengthwise and steam for 4 to 5 minutes (they should be firm). Scoop out seeds and place in greased baking pans.
Cook chicken and debone. Use the broth to cook pot pie in. Beat 1 egg into 1/2 cup milk; set aside. Mix flour, Crisco and salt in larger bowl; add egg milk mixture. Roll out on flour, then cut into 1 x 1-inch squares. Add to boiling broth. Cook for about 30 minutes. Add chicken and serve. Serves 6 to 8.
Heat oven to 400°. Grease pie plate. Brown beef and onion; drain. Stir in salt and pepper. Spread in plate. Beat milk, baking mix and eggs until smooth. Pour into plate. Bake 25 minutes. Top with tomato; sprinkle with cheese. Bake until knife inserted comes out clean, 5 to 8 minutes more. Cool 5 minutes before serving.
Cream the butter and sugar. Add other ingredients. Shape into small fingers. Bake at 325° for 20 minutes. Roll in powdered sugar. Store in tin can.
Boil, skin and mash sweet potatoes. Cream butter, eggs and sugar. Mix the potatoes with the creamed ingredients. Add the orange juice and rind. Pour into unbaked pie shell. Bake at 350° for 30 minutes.
Preheat oven to 350° and grease an 8-inch square cake pan. Melt chocolate and butter in double boiler over hot, but not boiling water (lowest heat), stirring occasionally. Set aside to cool. Sift flour, salt and baking powder into a large bowl and set aside. Break eggs into another large bowl and beat until frothy. Beat in sugar a little at a time. Add the chocolate mixture, vanilla, nuts and marshmallows; stir well. Stir in the flour mixture and spread evenly into the pan. Bake 30 minutes. Let cool in pan for 10 to 15 minutes. Cut into 2-inch squares and remove to a cake rack.
Cook bacon and onions; drain off fat. Add brown sugar, mustard, ketchup and vinegar. Add all canned beans. Bake for 70 minutes at 350°.
In a saucepan melt butter, add crackers, bread crumbs and seasoning. Fold in cut scallops; place in ungreased 4 qt. casserole; pour cream evenly over top of scallops. Bake 350° for 45 minutes, till golden.
Grease large casserole dish well. First place rice with herbs on the bottom of the dish; then chicken breasts; then onion soup, celery soup, mushroom soup (in layers). Cover with 2 scant cups of water. Cover. Bake at 350° for 2 hours without peeking. Serves 4 to 6.
Put yeast in warm water, dissolve. In large bowl, cream margarine and sugar together. Add beaten egg. Add flour and dissolved yeast; stir until well blended. Place in airtight bowl and refrigerate. Will keep several days. To bake, drop in greased muffin tin. Bake in 350° oven for 20 minutes.
Place popcorn, crackers and pretzels in large bag. Sprinkle popcorn mixture with remaining ingredients except butter. Close bag and shake gently to distribute evenly. Drizzle mixture with butter. Reclose bag and shake until all ingredients are evenly coated. Pour popcorn mixture onto large baking sheet and spread evenly. Bake at 300° for 8 minutes. Cool and serve.
Mix as any cake and bake in a 9 x 13 x 2-inch pan at 325°.