HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and celery in 2 tablespoons butter 5 to 7 minutes. Cook chicken breast in 2 cups water to make chicken broth. Chop tomatoes and mash them with salt, pepper, basil and parsley. Add tomato mixture, potatoes, carrots and peas to chicken and broth. Bring to a boil. Simmer for about 15 minutes. Ladle half of soup into blender and puree. Pour back into saucepan. Stir in milk. Heat over medium heat but don't let boil. Sprinkle with chopped green onion before serving. Good with any vegetable.
Cream shortening, sugar and eggs. Sift flour, cinnamon, soda and salt together. Add flour mixture and buttermilk to creamed mixture. Next, add blackberry jam. Add fruit last (dust with wee bit of flour to keep from going to bottom of pan). Bake in 300° oven for 1 hour and 10 minutes.
Wash and slice unpeeled cucumbers. Slice crosswise. Mix salt and enough water to cover cucumbers in gallon container. I use a glass gallon jug. Let stand 24 hours. Drain and wash cucumber slices 4 or 5 times in cold water. Pack in gallon jug. Add 1 quart vinegar and 1 cup sugar (mixed). Do not heat solution. Let stand 24 hours. Mix 1 cup sugar and part of the solution and pour back over cucumbers in jug. Repeat this for 4 more days. This takes 6 cups of sugar in all. Keep refrigerated when vinegar and solution is used. Keep refrigerated at all times until all is eaten. After pickles are ready to eat, I put into smaller jars for table use, but keep refrigerated.
Mix flour, soda, baking powder and salt. Cream butter; add sugar to butter slowly. Add beaten eggs to butter and sugar, 1 at a time. Add bananas to flour mixture; then add to creamed mixture. Mix well. Add nuts. Pour into a well-greased loaf pan. Bake at 350° for 45 to 60 minutes, until a toothpick inserted comes out clean.
Rub inside of turkey with spices. Stuff inside of turkey with veggies. Bake in foil 4 hours or until tender and done.
Fry bacon and onions until done. Drain grease. Add ketchup and brown sugar. Gently simmer 5 minutes. Place beans in casserole dish. Pour bacon mixture over top, don't stir. Bake at 325° for 45 minutes.
Mix all ingredients well. Pour into a covered dish and bake for 5 hours at 250°.
Cream sugar and butter; add flour and eggs. Beat well; add buttermilk and vanilla. Pour into 9-inch unbaked pie shell. Bake at 350° for 45 to 50 minutes or until sufficiently browned.
Mix brown sugar, flour, spice and salt in large bowl. Stir in egg. Beat in pumpkin and evaporated milk until smooth. Pour into pastry crust. Bake at 375° oven for 50 to 55 minutes or until knife inserted 2-inches from edge comes out clean. Serve warm or cold. Serves 8.
Blend all ingredients; pour over meat in shallow glass container. Let stand 1 to 2 hours (won't hurt to let stand overnight). Skewer meat (of choice) and broil, brushing with sauce as they cook in the oven or on an outdoor grill.
Combine all ingredients in a saucepan with a tight-fitting lid. Cook over low heat for approximately 1 hour or until softened and cooked down. Serves 4.
Stem and quarter apples. Cook apples and cider on low in slow cooker for 10 hours. Blend in blender. Add sugar and spices. Cook with lid off 1 more hour. Pour into hot, sterilized jars and seal. Makes 3 to 4 pints.
Cook grits according to package directions; season with salt. Crumble into the hot, cooked grits the garlic cheese and butter. Stir until melted. Add egg and milk. Put in buttered casserole dish. Bake at 350° for 30 minutes. Take out and cover with grated cheese. Put back into oven long enough to melt cheese. CORN PUDDING
Mince garlic. Mix all ingredients all together with a wire whisk. Refrigerate for 3 hours. Serve over fresh salad greens. Shake well before using.
Place fruit in buttered dish. Put bread fingers over fruit. Mix sugar, flour, egg and margarine. Pour over fruit and bread. Bake at 350° for 35 to 40 minutes.
Boil tomatoes for 15 minutes. Stir occasionally. Continue to boil and add 4 cups of sugar. Boil 15 minutes longer. Remove from heat and add the jello and Kool-Aid. Stir well. Pour into heated jars and cover with wax. Yields 8 cups.
Beat 1/4 cup sugar into egg yolk. Add 1/4 teaspoon salt and stir in milk slowly. Take small amount of mixture and add to 1 tablespoon of flour. Add to mixture and cook in double boiler until mixture coats spoon, stirring constantly. Cool. Add dash of salt to egg whites and beat stiff; add remaining 1/4 cup sugar. Beat well and add to custard with vanilla. Mix thoroughly and chill for 4 hours. Pile lightly in punch cups. Sprinkle with freshly grated nutmeg. Makes 6 to 8 servings.
Melt butter; add sugar, egg and vanilla. Mix in enough flour to make a dough. Roll out dough on floured surface and cut out cookies. Bake at 300° to 350° about 10 minutes until lightly browned.
Grate raw corn	from cob. To	1 cup of pulp, add the egg, butter, crab, flour and seasonings. Drop by teaspoonfuls into hot vegetable	shortening after forming in small balls. Stick toothpick in top. Serve hot.
Heat oven to 325°. Mix confectioners sugar and granulated sugar in a small bowl. Mix the flours together in a separate bowl. In a large bowl, thoroughly cream butter and the sugar mixture. Gradually add the flour mixture. Mix with your hands until the dough is smooth. Do not overwork. Roll out to 1/2-inch thickness. Prick with a fork. Cut into 2 inch squares. Bake on ungreased cookie sheet until medium brown, about 25 minutes.
Boil potatoes until tender, cool and chop. Combine all ingredients and refrigerate 1 hour or so.
Combine the sugar, egg, margarine, sour cream and rum flavoring. Stir the dry ingredients together, then add the first mixture. Add pineapple and coconut. Put in 12 paper-lined or well-greased muffin cups. Bake at 375° for 20 minutes.
Mix yeast and water. Set aside. Mix salt, sugar and oil in large bowl. Add eggs, then yeast. Mix and add flour. Cover and let stand until doubled in size. Punch down and place in refrigerator. Take out as needed. Make into rolls; place into pan and let rise until doubled in size. Bake at 425° until golden brown.
Melt peanut butter and margarine in a saucepan over low heat. Stir in vanilla and remove from heat. Add powdered sugar; mix well and shape into 1-inch balls.
Boil sugar, butter and milk hard for 1 minute. Take off stove and add chocolate chips. Stir until cool and melted. Beat until it loses its gloss; spread.
Mix melted butter and lukewarm milk into yeast, sugar, cardamom, unbleached flour and salt. Knead until smooth dough. Let rise to double size (about 45 minutes). Divide dough into two. Roll each part out to 1/2 x 12 x 15-inches (approximately). Divide mixture of soft butter, almond paste or sugar and extra cardamom, if desired, in two. Spread each half on rolled out dough. Roll each part up like a jelly roll. Place each on cookie sheet (seam on bottom). With scissors make cuts halfway through dough rolls and fold cuts backwards to resemble leaves. Brush with egg. Bake at 425° for 20 to 30 minutes.
Peel and mash sweet potatoes. Reheat. Add butter, cider and maple syrup. Beat with an electric mixer until very light. Add more cider if needed. Add nutmeg and citrus peel. Serves 6.
Mix together sugar, sour cream, mayonnaise and vinegar. Chop lettuce, put in bottom of bowl. Slice onion and celery fine and spread over lettuce. Pour on sugar and sour cream mixture. Pour on mayonnaise mixture. Top with crumbled bacon and package of shredded cheese. Cover and let stand 12 to 24 hours.
Place 2 tablespoons of butter and mushrooms in 3-quart casserole. Cover and microwave on High for 3 minutes. Add broth, celery, onion and parsley. Cover and microwave on High for 2 to 3 minutes. Stir and microwave on High for 5 minutes.
Season chops with salt and pepper, mixed, on both sides. Arrange seasoned chops in baking pan. Put 1 tablespoon of brown sugar on each chop in a mound. Pour 1 tablespoon of chili sauce on top of the brown sugar, then place a lemon slice on each sugar and chili sauce mound. Pour 1/2 cup of water in the baking pan. Bake 1 hour at 350°. Serve hot. Serves 8.
Grease a 2 quart casserole. In casserole combine rice, sugar and milk. Dot with margarine or butter. Bake at 300 degrees for 2 to 2 1/2 hours, stirring occasionally, until rice is tender and pudding is creamy. Cool. Sprinkle with cinnamon, nutmeg or raisins, if desired. This pudding is good served warm, but will set up and thicken as it cools.
Melt in oven. Turn oven to 325° to warm. Then turn down to 200° before melting, stirring a few times. Remove from oven and add 15 ounces salted Spanish peanuts and 3 cups Rice Krispies. Spoon onto wax paper.
Marinate chicken with salt, pepper and garlic. Saute boneless chicken in vegetable oil, turning frequently to keep chicken from sticking. Add 1/2 of pepper and onion. Continue to cook on medium heat. Sprinkle flour over mixture; cook for 5 minutes. Add water and cook for 5 minutes. Add remaining ingredients. Cook, uncovered, for 10 minutes. Serve with white steamed rice. Makes 4 to 6 servings. "Healthy meal; enjoy."
Place chicken or chops in baking dish. Spread several tablespoons mushroom soup on top of each piece of meat. Sprinkle each piece with remainder of ingredients. Add enough water to half-cover the meat. Cover with foil and bake in 350° oven for 1 hour.
You will also need 12 (5 ounce) drink cups and 12 flat wooden sticks.
Place in buttered baking dish (a layer of each) or crock-pot. Start at 375° for 10 minutes, then increase to 400°. Bake about 45 minutes.
Melt oleo, add sugar - beat eggs, adding one at a time. Then add vanilla. Last add flour, baking powder - nuts. Spread into 9 x 12-inch pan. Sprinkle bits over top. Put into 350° oven for five minutes. Take out and using a knife swirl the melted bits all through the batter. Return to oven and let bake 25 more minutes.
Cook beets until tender (2 1/2 - 3 hours, check with fork). Slip skins under cold water. Put beets into quart jars. 1 tsp. canning salt per qt. Make vinegar brine mix (mix sugar and vinegar). Put pickling spice and vinegar brine mix into boiling pot. Bring to a rolling boil. Pour over beets. To help lids seal, put lids into a pan of water and boil. Beets are now ready to seal.
Combine first 4 ingredients in a small bowl. Stir well and set aside. Combine sugar and oil in a medium bowl. Beat at medium speed two minutes. Add egg; beat. Add flour alternately with bananas, beginning with flour and ending with flour. Stir in vanilla.
Cook cake as directed on box. Crumble one layer and place in bottom of bowl. Fix pudding as directed and place half on top of the cake, then half of the cherries, half of the Cool Whip and some nuts, if you want. Repeat and add cherries to Cool Whip. This wil make a salad bowl. If you want to use a punch bowl, increase ingredients (double). It is better if you make it the day before you serve it.
In saucepan, mix sugar, flour and salt. Add 1 cup milk; mix smooth. Bring to boil over medium heat, stirring briskly. Continue to stir and boil until smoothly thickened (about 2 minutes). Remove from heat. With fork, beat eggs with remaining 1 cup milk. Gradually stir into hot mixture. Then put back over heat. Bring to a boil, stirring, and boil until mixture thickens a bit more, about 1 minute. Remove from heat, stir in butter, chocolate bits and vanilla. Stir until chocolate bits are completely melted. Pour into baked shell and spread with sweetened whipped cream. Garnish with shaved chocolate or top with meringue made with 3 eggs, beaten stiff, and 6 tablespoons sugar. Bake in oven until brown.
Blend together all ingredients except chicken in blender or food processor. Set sauce aside. Pound chicken breasts until they are between 1/4-inch and 1/2-inch thick. Spread sauce over chicken; let sit 1 hour, turning over once.
Spread rice over bottom of 9 x 13-inch pan. Place chicken over rice, skin side up. Mix the chicken and mushroom soup and water and pour over chicken. Sprinkle with onion soup mix. Seal with foil. Bake 2 1/2 to 3 hours at 325°.
Dissolve jello and sugar in hot orange juice. Chill until thick and syrupy. Put Carnation milk in a small bowl and chill in freezer until soft crystals form. Whip milk until stiff (1 minute). Add lemon juice and whip until very stiff (2 to 3 minutes). Fold whipped milk into jello mixture. Spoon into pie shell. Chill for 2 hours.
Saute onion and pepper in butter until tender. Stir in garlic and chili powder. Add tomatoes and beans with salt and pepper to taste. Simmer 10 minutes. Add cheese and cook until cheese melts, stirring often. Add rice and serve.
Mix the sugar, oil and eggs until smooth, then add dry ingredients, vanilla and milk to mixture and beat. Bake in oven 30 minutes at 350°. Very good.
In a large bowl, combine chicken, cucumber, Feta cheese, olives and parsley; set aside. In small bowl, combine mayonnaise, yogurt and oregano. Add to chicken mixture. Toss mixture lightly until coated. Cover and chill. Serve on lettuce in whole wheat pita.
Mix together. Bake at 350° for 55 minutes. Use 3 small aluminum pans.
Spray ring mold with vegetable spray. Mix all ingredients and place in ring mold. Chill until firm. Remove on serving plate. Fill center with preserves. Serve with crackers.
Mix Eagle Brand milk and Cool Whip together. Add pie filling, pineapple, oranges, nuts and marshmallows. Let set overnight in refrigerator before serving.
In large bowl place undrained crushed pineapple. Sprinkle pistachio pudding powder over pineapple and fold in. Then fold in Cool Whip. Drain fruit cocktail and mandarin oranges and add to pineapple mixture. This recipe can be doubled.
Combine all ingredients. Pour into unbaked pie shell. Bake at 325° for about 1 hour or until it won't shake.
Preheat oven to 350°. Grease 9-inch pie plate; line with foil and grease foil. In small bowl with mixer at high speed beat egg whites and salt until soft peaks form. Gradually sprinkle in 1 cup sugar, 2 tablespoons at a time, beating well after each addition. Whites should be standing in stiff peaks. Lightly beat in 1 teaspoon vanilla. Into egg white mixture, fold in pecans, crackers and baking powder. Spread evenly in pie plate. Bake for 35 minutes or until golden brown. Cool on wire rack for 2 hours. Using foil, lift pie from plate. Refrigerate until pie is thoroughly chilled, at least 1 hour or overnight.
Brown mushrooms and onion in oil in pressure cooker, then add all other ingredients. Cook for 3 minutes. Cool cooker at once.
Grate cheese. Combine all 3 ingredients; roll into 1-inch balls. Hands will get sticky; can dust with flour. Put balls into freezer; let them get real firm, then deep fry. They stay in shape better for serving.
Cook broccoli until tender. Drain. Place in bottom of large casserole dish. Mix other ingredients. Pour over top of broccoli. Add cracker crumbs over top. Bake at 350° for 50 minutes to 1 hour. Serves 8 to 10 people.
Mix like pastry. Add chopped pecans; mix well. Press into a greased pan or baking dish.
Cut smoked sausage in 1/4-inch slices. Slice chorizos very thin. Destem collards; cut each leaf up with paring knife. Take wontons out of soup and save. Put collards in Dutch oven. Pour chicken broth over collards and bring to a boil. Cover Dutch oven after adding sausage, sugar and garlic powder. Simmer for 2 hours or until tender. Add water if needed. Add wontons and simmer 10 more minutes. Serve with picante sauce and cornbread. Sprinkle collards with Tabasco if desired. Makes 6 to 8 servings.
Slice and parboil enough potatoes for a 9 x 13-inch pan; drain. Gently stir in the cheese soup, ham, mushrooms and pimentos. Add salt and pepper to taste. Do not add other liquid; this will be thick. Spread in a 9 x 13-inch pan. Bake at 375° for 45 minutes. Cover with foil the first 25 minutes of baking time.
Sprinkle paprika on all chicken, onion and potatoes before you put in the oven. Cook at 375° for 1 to 1 1/2 hours. Pour wine over chicken mixture. Season with rest of ingredients. Turn 3 to 4 times during cooking process.
Use juice from these; in all you should have 3 cups liquid. Mix together and let stand until firm.
Brown ground beef; pour off liquid. Add taco seasoning to your taste. I use about 1/2 package. Drain off juice from tomatoes and add enough water to make 1 cup. Simmer about 15 minutes. Chop and mix lettuce, tomatoes and onion. When ready to serve, mix meat, salad and cheese. Serve over Fritos.
Mix all ingredients and put in a greased 9-inch black round skillet or baking pan (any shape). Pour half of the ingredients in baking pan, then place the cheese squares on top (spread around) and pour remaining ingredients on top of cheese. Bake 40 to 45 minutes at 350°. Remove and let cool. Slice and serve with meal. This is very good to serve with any type of dried beans, like pinto or navy. Also good to serve with chili. Great for a snack at work or school.
Cook the sugar, milk, butter and vanilla. When it forms a soft ball stage, add the pecans. Stir and drop on waxed paper or buttered plate.
Brown ground beef and drain. Mix everything together except Doritos and ground beef and add these when you are ready to serve. Crumble the Doritos up.
Process all ingredients in a blender until smooth and creamy. Add more water if necessary. Use as spread or dip.
Boil water and sugar for about 3 minutes and cool. Put lemon juice over bananas to keep nice color. Add fruit juices and water mixture. Freeze until mushy. Add ginger ale and serve.
In a bowl, stir all ingredients together, except chicken. Place chicken in dish; pour sauce over chicken. Cover and marinate in refrigerator about 1 hour.
Combine all ingredients in saucepan and bring to a boil. Simmer for 5 minutes. In separate pan, melt 2 tablespoons butter. Add 2 tablespoons flour to make a paste. Remove corn from heat and add butter mixture. Serve hot.
Mix oil, sugar, eggs and vanilla well. Add sifted dry ingredients; mix well. Add fruit and mix well. Bake in greased and floured tube pan at 350 degrees for 1 hour and 20 minutes. Do Not Use Mixer!
Drain bean broth into a small saucepan. Add extract and mushrooms. Bring to a boil. Remove from heat and let set 10 minutes. Add green beans. Heat, add margarine, stir and serve. Or you may use 1/4 to 1/2 teaspoon vegetable supreme instead of the margarine, just before you are ready to serve.
Pour boiling water on apricots; let soak until tender. Drain, reserving liquid; add additional water to measure 1 cup. Chop apricots. Mix liquid with baking soda, sugar and eggs; blend thoroughly. Add apricots, flour and baking powder; mix well. Spread batter in 2 buttered and floured 9 x 5 x 3-inch loaf pans. Bake at 350° for 45 minutes or until pick inserted near center comes out clean. Remove loaves from pans and cool on wire rack.
Mix butter, sugar and vanilla well. Add dry ingredients. Chill dough 1 hour. Shape in 1-inch balls. Bake at 325° for 20 minutes. Cool on rack. While still warm, dust with powdered sugar.
Mix first 4 ingredients together. Mix next 3 ingredients together to make dressing. Pour dressing over salad and let set 2 to 3 hours before serving.
Combine the first 3 ingredients in saucepan. Bring to a boil. Cook slightly. Sift sugar, flour and salt into large bowl. Pour cocoa mixture over it; mix well. Add remaining ingredients; mix well. Pour into greased jelly roll pan. Bake at 375° for approximately 20 minutes. Pour icing, while warm, over it.
On 12 to 14-inch serving platter, spread refried beans in thin layer. Carefully spread avocado dip over beans. Mix sour cream and taco seasoning together; spread over avocado dip. Top with remaining ingredients; cover and refrigerate. Serve with corn or tortilla chips. Makes 12 to 15 servings.
Mix beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano. Shape into loaf and place in greased loaf pan. Bake at 350° for 1 1/4 hours; drain. Spoon pizza sauce over loaf and top with cheese. Return to oven and bake until cheese is melted.
Put sugar in glass bowl and put butter on top of sugar. Put cocoa on butter and milk on cocoa. Put in microwave for 3 minutes. Take out and mix until smooth. Add vanilla. Pour into buttered dish. Let cool, then cut into squares.
Cook noodles until done; drain. Place in casserole dish along with flaked tuna. Peel hard-boiled eggs and cut into quarters. In a pot, heat soup along with cheese and Worcestershire sauce until hot. Pour into casserole dish and top with cereal crumbs. Heat 30 to 35 minutes in a 350° oven. Makes 6 servings.
In a saucepan, mix flour, salt and cream of tartar. Add water, cooking oil and food coloring (oil of wintergreen is optional). Cook 3 minutes, stirring constantly. Mixture will pull away from sides of pan. Knead immediately. Store in airtight container. Keeps 6 months or more.
You will need 6 to 8 wide mouthed quart jars with seals.
Melt shortening and cream with sugar. Add 1 egg at a time, mixing well. Have spices, soda and salt sifted together saving 1 c. flour to pour over fruit, raisins, pecans and cherries. Add O.J. and milk then add fruit, raisins, nuts and cherries. Preheat oven to 350 degrees. Bake 15 - 20 minutes. Makes 5 dozen cookies dropped by heaping spoon full onto cookie sheet.
Cook onions and peppers in butter in iron skillet until transparent. Add franks, tomatoes and tomato sauce. Cover skillet and simmer for 20 minutes. Add salt, pepper and bitters. Serve hot over rice or spaghetti.
Saute onion in butter until clear. Add small amount of flour for light roux. Add tomatoes (chopped) and cook down. Add peas with liquid from one can only. Cook down. Add sliced, boiled eggs before serving.
Grease a large cake pan or glass dish. Layer in pan the cherry pie filling, pineapple and cake mix. Slice butter on top of dry mix. You can add pecans and flaked coconut over dry mix if desired. Bake at 350° until firm and top is brown.
Line pan with a mixture of graham crackers and melted butter. (Keep some for crumbs on top of Jell-O.) Dissolve Jell-O in boiling water. Combine crushed pineapple, sugar and lemon juice and bring to a boil. Add to Jell-O and let congeal (not too stiff). Add whipped Dream Whip. Pour over graham mixture in pan and sprinkle with reserved graham crumbs. Refrigerate for 2 hours.
Spread cream cheese in 9 x 13-inch baking dish. Brown sausage. Mix sausage and tomatoes. Put mixture over cream cheese. Top with Mozzarella cheese. Bake until cheese is golden at 400°.
Coat a large skillet with spray. Place over medium heat until hot. Add mushrooms, onions and peppers. Cook until vegetables are tender. Remove from skillet and set aside.
Cut all cheese into small mixable pieces or use grater. Mix into 1 large bowl; set aside.
Put milk in medium bowl and put in freezer (let it almost get frozen). Add 1 cup hot water to jello. Let cool until syrupy. Whip the cream until it stands in peaks. Add jello and other ingredients.
Cook syrup, pineapple and sugar just until sugar melts. Shred yams. Put in a large bowl. Pour mixture over the potatoes. Dot with butter.
Slice and cook squash; salt to taste. Beat eggs; add mayonnaise, cheese, onion and peppers. Mix with squash. Pour into greased dish. Sprinkle with buttered bread crumbs. Bake at 350° for 30 minutes.
Combine all ingredients in a large bowl. Mix well. Put in a large airtight container. Store in a cool, dry place. Use within 6 months. Take 3 tablespoons of hot chocolate mix and add to 1 cup of hot water. Stir to dissolve.
Brown pork in hot fat. Add 1/2 cup water; cover and simmer till tender, about 1 hour. Drain pineapple, reserving syrup. Combine sugar, cornstarch, syrup, vinegar, soy sauce & salt. Add to pork. Cook and stir until gravy thickens; add pineapple, green pepper and onion; cook 2 or 3 minutes. Serve overrice (hot) or brown noodles.
Season pork chops and roll in flour, then brown in hot oil. Arrange in skillet; sprinkle with salt and pepper and rice over the chops. Cover tightly and simmer over low heat for one hour.
Mix all ingredients, adding 1/2 of chocolate chips. Pour into lightly greased and floured tube pan, alternating layers and chocolate chips. Bake at 325° for 50 to 55 minutes. Invert pan and let cool.
Combine all ingredients. Transfer dip into tray. Serve with assorted vegetables. Makes 3/4 cup.