HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook tomatoes and garlic together and then strain. Cut onions and pepper together and cook in 1 pint of oil for 1/2 hour or until soft. Then put through strainer and add this juice to tomato juice. Add tomato paste, sugar, salt, sweet basil and oregano. Cook until thick, then put in jars.
Dissolve Jell-O in boiling water. Stir in remaining ingredients and pour into 1-quart mold. Chill until firm. Makes 8 servings. Serve with yogurt instead of whipped cream for less calories and fat.
Combine sugar and flour. Add eggs and buttermilk, stirring until blended. Stir in oleo and vanilla. Pour into pie shell. Bake at 350° for 45 minutes or until set. Cool.
Cut orange slices in half. Line bottom of a 6 1/2-cup ring mold with half of orange slices and cherries. Pour in a thin layer of ginger ale and freeze until firm. Arrange remaining orange slices and cherries alongside of ring mold and pour in another thin layer of ginger ale. Freeze until firm. Pour in remainder of bottle of ginger ale and freeze until firm.
Heat soup, milk, butter, pimento and juice of asparagus in a heavy boiler until well blended. Grease casserole bowl; cover bottom with Ritz crackers; add layer of asparagus, boiled eggs, grated cheese and layer of sauce. Repeat and put cheese on top (can also crumble up some cracker crumbs on top). Bake at 350° until bubbling. (You can melt 2 or 3 tablespoons butter; add 2 or 3 tablespoons flour to thicken and then add milk and asparagus juice to the consistency of a thick soup and use in place of the mushroom soup, butter, milk and asparagus juice. It is quite good this way, also.) I never really liked asparagus until I ate this casserole. Delicious!
Cook spaghetti according to package directions in unsalted water. Meanwhile, in a large skillet, heat butter. Add bell pepper; cook and stir occasionally until barely tender. Add squash and mushrooms. Cook and stir occasionally, until barely tender, about 4 minutes. Drain pasta; toss with vegetables in skillet. Cover and keep warm.
Put cheese, bacon and onion through food grinder. Mix other ingredients. Shape in 5 rolls, 12 inches long and 1/2-inch wide. Cut each roll into 3 pieces. Roll in crepe and chill. Just before serving, place in broiler pan; brush with butter. Broil at 4 inches until hot and bubbly (3 minutes). Turn occasionally. Cut each crosswise in 4 pieces. Spear with toothpicks.
Cream butter and brown sugar; add molasses and blend. In a separate bowl, blend all other ingredients and then combine with butter mixture. Cover dough and chill until firm. Roll out chilled dough on a floured surface. Cut out gingerbread man shapes with cookie cutter. Place on buttered cookie sheet. Bake at 375° for 8 to 10 minutes. After cooked, decorate and ice.
Combine all ingredients. Spray 9 x 13-inch pan with Pam. Bake at 350° for 1 hour.
In a saucepan heat the oil. Add the onion, garlic and ginger root. Cook until soft. Add spices. Cool 1 minute. Stir in vinegar, ketchup, brown sugar, hot sauce and mustard. Simmer 4 to 5 minutes, stirring occasionally.
Mix flour and sugar. Add egg yolks, salt, milk and butter; cream together. Add vanilla. Bake in uncooked pie shell. Bake at 450° for 50 minutes, then at 350° for 10 more minutes.
Spray 9-inch cooking dish with Pam. Place 1 roll of crescent rolls in bottom of dish. Mix cream cheese, sugar, lemon juice and vanilla together. Spread evenly over rolls. Top with other package of crescent rolls. Brush rolls with the egg yolk. Cook at 400° for 25 minutes or until golden brown. Glaze with confectioners sugar and milk mixed.
In a small skillet, melt 2 tablespoons butter. Remove skillet from heat and stir in bread crumbs; set aside. In a medium saucepan, over low heat, melt 1/4 cup butter. Add milk; gradually stir in undiluted soup until blended. Add cheese and stir until melted. Put the cooked macaroni in a 2 1/2-quart greased casserole; add the hot sauce mixture and mix well. Sprinkle with the buttered crumbs. Bake, uncovered, in a preheated 350° oven for 25 to 30 minutes.
Put whole nuts, dates and cherries into a large bowl. Sift flour, sugar, baking powder and salt over nuts and fruit. Mix until coated. Beat eggs until foamy and add vanilla. Stir into mixture until well blended. Grease or spray pans for baking: 8 x 4-inch loaf pan at 300° for 70 to 80 minutes; 9 x 5-inch loaf pan at 300° for 60 to 70 minutes; 10-inch Bundt pan at 300° for 65 to 75 minutes; 4 small 3 1/2 x 5 1/2-inch pans at 300° for 45 to 55 minutes. Mixture has to be pushed into corners because there is very little batter.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until light and fluffy. Line muffin pan with paper bake cups and place a vanilla wafer full with cream cheese mixture. Bake at 350° for 15 to 20 minutes or until set. Do not brown. Top each with about 1 tablespoon pie filling. Chill. Makes 2 dozen. May serve with whipped cream.
In covered microwave pan, combine oil, chicken and bouillon. Cook on High 5 minutes. Add remaining ingredients, except onion, and cook for 10 minutes. Stir well, then add onion and cook for 5 more minutes. Serves 6.
In medium kettle, combine lamb and salt with boiling water. Bring to boiling. Reduce heat; simmer, covered, for 1 hour. Add onion, potato, turnip and carrot; bring to boiling. Reduce heat; simmer, covered, for 20 minutes or until vegetables and lamb are tender. In small bowl, combine flour and 1/4 cup water. Mix to form a smooth paste. Stir flour mixture into hot stew. Add parsley. Bring to boiling, stirring. Boil until stew is thickened. Makes 6 servings.
Peel eggplant and cut into 1/4-inch cubes. Saute in 4 tablespoons olive oil on medium-high. Drain eggplant on paper towel and season with salt and pepper. Add 2 tablespoons oil to pan and saute carrot and celery over medium heat until tender. Add garlic. Return eggplant and add tomato sauce, capers, vinegar, bay leaf, oregano, salt and pepper. If too dry, add water. Simmer for 15 minutes. Transfer to bowl to cool. Keep refrigerated until needed. Serve with bread or crackers.
Brown hamburger meat. Cut up zucchini, tomatoes and onion and put in casserole dish with meat. Add seasoned salt, salt and pepper to taste. Put margarine on top. Bake in 350° oven about 20 minutes.
Sift together the flour, baking powder, baking soda and salt; set aside. Cream together shortening, brown sugar and sugar in bowl until light and fluffy, using electric mixer at medium speed. Add eggs	one at a time, beating after each. Blend in vanilla. Gradually stir dry ingredients into creamed mixture. Stir in oats, chocolate pieces and nuts. Drop by teaspoon on greased baking sheet. Bake in 350° oven for 12 to 15 minutes or until golden brown. Makes 6 1/2 dozen.
Mix sugar and flour. Add juice. Add cheese and stir over low heat until nearly melted. Add pineapple. Pour into baking dish. Cover top with crumbs. Drizzle melted margarine over top. Bake 20 to 25 minutes. Enough for small family. I used 2 cans pineapple.
Cream together oil, sugar, egg and vanilla. Add remaining ingredients. Spread in greased 9 x 9-inch pan. Bake at 350° for 25 minutes.
Saute ground meat, onion and bell pepper. Mix with rice, mushroom and chicken soup. Bake 45 minutes to 1 hour at 350° in 3-quart casserole. Yields 10 servings.
Put the carrots, celery and onion in blender. Add to broth. Mix in the remaining ingredients. Simmer until done.
Cook noodles and drain. Add cucumbers and tomatoes. Then pour dressing over noodles. Refrigerate and enjoy.
Crushed seasoned croutons mixed with butter. Mix all ingredients together in a large bowl. Pour into large casserole dish. Covered with foil and bake at 350 for 45 min. Uncover. Add crushed croutons on top. Brown. (About 10 minutes.)
Combine all ingredients in a 9 x 13-inch glass pan. Cover and refrigerate overnight. Bake, uncovered, at 350° for 1 hour.
Prepare cake mix as directed on box. Put 1/2 of batter in a 9 x 13-inch pan. Bake for 10 minutes. Melt caramels and milk until creamy. While cake is hot, pour caramels over top. Sprinkle on chocolate chips and nuts. Pour on rest of cake batter. Continue baking for 30 to 35 minutes, until done.
In a large saucepan, saute garlic and zucchini in oil for a minute or two. Add tomatoes and simmer until zucchini and tomatoes soften. Add next 5 ingredients and simmer about 5 minutes or until sauce thickens.
Beat eggs and sugar. Combine with all other ingredients except flour. Mix together and then add flour. Mix well. Bake at 350° for 1 hour.
Cook sausage. Separate dough into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward the center. Press over bottom and up sides to form crust. Sprinkle with potatoes. Top with cheese.
Sift flour, baking powder, baking soda, sugar, salt and corn meal. Mix well and add egg, butter, pineapple and milk. Mix well. Pour into a greased 8 x 8 x 2-inch pan. Bake at 350° for 50 minutes.
Heat Portuguese sausage in microwave on High for 5 minutes or until done. Place on paper towel to remove oil. Using a microwavable container, mix together chilies and Portuguese sausage. Place onion, pepper and celery on top of meats and microwave on High for 5 minutes. Mix meats with vegetables and heat on High for 5 minutes.
Heat oven to 350°. Beat all ingredients until smooth. Pour into greased 10-inch pie plate. Cook at 350° for 50 to 55 minutes.
Melt enough margarine or butter to generously coat bottom of skillet. Chop chicken into bite-sized pieces and lightly brown in skillet, probably 5 or 10 minutes, being careful not to overcook because meat will become dry. Add can of rice and approximately 1 tablespoon soy sauce. Simmer all together for 10 minutes. Enjoy.
Combine oil, sugar and eggs; beat 3 minutes at medium speed. Blend in flour, salt, soda, cinnamon and vanilla. Fold in chopped apples and nuts. Bake in tube pan which has been greased and floured. Bake at 350° for 1 hour and 20 minutes. Cool for 20 minutes. Top with sauce.
Slice cake into 3/4-inch thick slices. Spread raspberry jam evenly on each slice. Layer a flat dish (approximately 3-inches deep) with the cake.
Combine cake mix, vegetable oil and eggs in large bowl. Stir in chocolate chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 350° oven for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 dozen cookies.
In a large kettle seasoned with salt and pepper, simmer chicken in water until tender. Remove meat, debone and slice in bite sized pieces. Return to kettle. Add vegetables and rice or noodles. Cook until done. Serve with soda crackers. Straining and omitting the rice or noodles makes a rich chicken stock.
Mix oleo, egg, water, vanilla and sugars. Cream. Add flour, salt and soda to creamed mixture. Put into greased cookie sheet pan (not a large one), a 9 x 13-inch. You will have to spread with spoon. Sprinkle top with chocolate chips. (I go ahead and mix chips in batter.) Bake in 375° oven for 12 minutes. Cut into squares while warm.
Fry sausage and crumble. Drain, reserving 3 tablespoons fat. Saute onion, green pepper, celery and green chilies in the reserved fat. Mix all ingredients and place in 9 x 13-inch greased baking pan. Bake in a 350° oven for 1 hour. Serves 10.
Score ham. Bake 20 minutes per pound. When meat is hot, baste with honey and pineapple juice from the canned slices. A half-hour before ham is done, lay pineapple slices on top and finish baking.
Mix all ingredients. Put in casserole dish. Cover with Ritz crackers and dot with butter, paprika and Parmesan cheese. Bake at 325° for 40 to 45 minutes.
Flour cube steaks well; brown in oil. Remove from pan. Using drippings, add soup, water, onions and peppers. Bring to a boil. Put steaks in casserole dish. Pour soup mixture over steaks. Cover and bake at 350° for 1 hour.
Cook together broth, broccoli and onion for about 10 minutes after it comes to a boil. In a saucepan, brown butter and flour. Add milk and soup. Add both mixtures together. Simmer.
Mix all ingredients together. Bake at 350° for 30 minutes or until onion is tender. Stir halfway through cooking time.
Sprinkle rice in bottom of greased casserole dish. Add celery and chicken soup, plus water. Place chicken pieces on top. Pour onion soup over chicken. Bake at 350° for 1 1/2 to 2 hours, covered.
Pour evaporated milk into freezer tray. Freeze until soft ice crystals form around edges.
Cook spaghetti by package directions; chill. Mix the dressing together with veggies; toss together with the noodles.
Grease and flour two loaf pans, 7 1/2 x 3 1/2-inch or one larger pan. Thoroughly stir together flour, baking soda and salt. In the large bowl of electric mixer, beat together at medium speed the oil, sugar, eggs and vanilla until well blended. Gradually add flour mixture until smooth. Fold in apples and nuts. Turn into prepared pans. Bake about 45 to 50 minutes at 350° or until a cake tester inserted in center comes out clean. Serves 8 to 10 people.
In a large pan, cook ground chuck and onions; drain. Add water, undrained tomatoes, undrained kidney beans, tomato sauce and taco seasoning mix. Simmer, covered, 15 to 20 minutes. Top each bowl of soup with cheese, corn chips and sour cream. Serves 6 to 8.
Mix V8, water, veggies, browned ground meat or stew chunks, and white pepper. Heat and eat.
Wash shrimp and pat dry. Dice bacon and cook until just crisp in a large skillet. Drain bacon and reserve. Add enough oil to bacon fat to make a thin layer. When hot, add shrimp. Stir about and add scallions and garlic. Season to taste with lemon, hot sauce, parsley, salt and pepper. Divide grits. Spoon shrimp over grits and top with bacon. Serves 4.
Preheat oven to 350°. Mix sugar, oleo, egg, water and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonful, about 2-inches apart. Bake until almost no indentation remains when touched, about 10 to 15 minutes. Makes about 4 1/2 dozen.
Preheat over to 250°. Cream butter and sugar. Add eggs and mix well. Add flour and mix well. Add nuts and fruit to mixture and stir with a spoon. Grease a cake pan. Pour batter into pan and bake for 1-1/2 to 2 hours.
Cook raisins in water until tender. Add mixture of sugar and flour. Add oleo, molasses and vinegar to raisin mixture. Cook until thick; cool slightly. Pour into pie shell and cover with top crust. Bake in moderate oven until done at 350°, about 30 minutes.
Preheat oven to 350°. In medium saucepan, over low heat, melt chocolate and margarine. Stir in sweetened condensed milk, hot water and eggs; mix well. Remove from heat and stir in remaining ingredients. Pour into pastry shell. Bake 40 to 45 minutes or until center is set. Cool. Chill for 3 hours.
Add all ingredients to cooked macaroni and bake 1 hour in 350° oven.
Cream margarine; add eggs and beat well after each addition. Stir in remaining ingredients. Use well-greased and floured Bundt or angel tin. Bake at 275° for 1 1/2 to 2 hours. Cool in pan outside of oven for 5 hours. Freezes well. Good served cold. Dust top with xxx sugar. For brunch, coffees, dessert, etc.
Put all vegetables in pan with enough water to cover. Salt and pepper to taste. Cook until tender. Don't drain off cooking water.
Peel shrimp; devein and rinse. In wok or large skillet over high heat, add olive oil. When oil is hot, add shallots, ginger and garlic. Stir-fry until shallots are limp, about 3 minutes. Add curry powder and turmeric to shallot mixture; stir-fry 30 seconds. Add onion and coconut milk; stir until onion is limp, about 5 minutes. Season with cayenne. Add shrimp; stir until pink and opaque in center, about 4 minutes. Mound rice onto a large platter; top with shrimp mixture and cilantro. (Can be served separately, if desired.) Makes 4 servings.
In large bowl, dissolve yeast in warm water. Add shortening, sugar, salt and 2 cups of the flour. Blend 1/2 minute on low speed. Scrape bowl constantly. Beat 2 minutes on medium speed. Stir in the remaining flour and cheese. Scrape batter down. Cover bowl, let rise until double (approximately 30 minutes).
Melt margarine in bottom of baking pan or large baking dish. Add milk (do not stir). Sift flour and sugar. Add to dish (do not stir). Add fruit and bake at 325° to 350° until crust rises to top and browns.
Rinse lentils. Boil in 6 cups of water until tender. Drain. Rinse.
Beat first 4 ingredients in a large bowl at highest speed for 20 minutes. Fold in the Cool Whip. Freeze in 2 pie shells or 13 x 9-inch pan. May freeze without crust, if desired.
Brown meat and drain. Add chili mix to meat and add water as directed on package. Add soup and taco sauce. Mix well. Oil a 9 x 13-inch pan and line the pan with 5 tortillas; two whole ones on the bottom and break 3 others in half and put flat side toward the side of the pan. Top with 1/2 of the meat mixture and 1/2 of the shredded cheese. Repeat process. Bake in a preheated 350° oven for 1/2 hour.
Mix together margarine, corn syrup, maple flavoring and salt. Add sugar all at once. Knead until smooth, adding in 1/2 cup of the nuts. Shape into 2 rolls. Brush with additional corn syrup and roll in remainder of nuts. Wrap and chill. Slice into rounds before serving.
Cut the corn from the cob and scrape the cob with the back of a knife to get all of the milk. In a heavy skillet, fry the bacon and remove to paper towels to drain and crisp, leaving the drippings in the skillet. Add corn and water and bring to the boil. Stir well; reduce the heat and simmer for 30 minutes, stirring occasionally. Season with salt and pepper. Crumble the bacon and use as a garnish. Makes 6 to 8 servings.
In fry pan put oil, butter, garlic, oregano and parsley. When all is melted and bubbly, then put in shrimp that was cleaned and cooked. Then thicken with bread crumbs. Cook linguine and drain, then mix together.
Cream together sugar, oleo and eggs. Add apples, flour, nutmeg, cinnamon, soda and nuts. Put in 9 x 13-inch baking dish. Bake at 350° for 1 hour. Melt oleo. Add 1/2 cup sugar, 4 tablespoons flour, brown sugar, evaporated milk and vanilla. Cook until thick (scorches easily). Serve cake with warm sauce.
Beat eggs lightly. Add to brown sugar, molasses and oil. Combine and sift together the dry ingredients; add to egg mixture. Lastly, stir in boiling water. Pour into a 9 x 13 x 2-inch baking pan. Bake at 350° for 20 minutes.
Cream butter. Gradually add jello and sugar creaming until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in flavorings. Add flour and soda alternately with milk (small amount at a time), beating until smooth after each. Drop by teaspoon onto ungreased cookie sheet and flatten. Bake at 375° for 10 minutes or until golden around edge.
Mix all ingredients and pour into an ungreased 13 x 9 x 2-inch pan. Bake at 350° for 35 to 45 minutes. Great with a cream cheese frosting.
Place drained string beans in baking dish. Dot with margarine. Salt and pepper. Pour soup over beans. Arrange onion rings on top. Place in oven and bake at 350° for 1/2 hour.
Shake biscuits in Baggie with sugar and cinnamon. Grease Bundt pan generously and layer biscuits in pan. Heat 1/2 cup sugar, brown sugar and butter to boil. Add nuts if desired. Pour hot mixture over biscuits. Bake at 350° for 30 to 40 minutes. When light brown remove from oven. Cool 5 minutes. Turn out on plate.
Cook and drain macaroni. Mix all ingredients together. Spray crock-pot with olive oil spray. Put mixture in crock-pot and place thin slices of cheese on top. Sprinkle with paprika. Cook 3 to 3 1/2 hours on low.
Cook macaroni and drain. Return to pan. Cut cheese into cubes and add to macaroni. Add 2 cans of soup with 1 can of water. Cook and stir on low until cheese is melted. Crumble corned beef in and stir. Pour into 13 x 9-inch pan and add cracker crumbs and a little melted butter or margarine on top. Bake at 350° until brown, about 1/2 hour.
Combine all ingredients. Let stand at least 30 minutes at room temperature. Can be stored refrigerated up to 2 weeks. Yield: 3 cups.
Mix together. Place in Bundt pan. Bake at 325° for 40 to 45 minutes. Slice in 3 rounds and frost.
Steep tea bags in boiling water for at least 5 minutes. Stir in sugar and lemonade. Add water to make one gallon.
Cook beef until red disappears; drain. Use	drained liquid to saute onion and bell pepper in;	drain.	Mix all the ingredients together and bake until bubbly.
In a greased 2-quart casserole dish, put a thin layer of meat and potatoes. Sprinkle on rice, carrots, celery, onion, salt and pepper. Layer in this order until all used up. Pour tomato sauce and water on top and dot with butter. Bake, covered, at 350° for 1 1/2 hours.
Dissolve yeast in warm water. Add sugar, oil, egg and 1 cup self-rising flour. Put over pan of hot water; cover and let rise 15 minutes. Add remaining flour. If sticky, add more flour to make soft dough and knead slightly. Shape into rolls; let rise 1/2 hour. Bake at 425° for 15 minutes. Makes 1 dozen.
Microwave in 2 1/2-quart casserole. Cook onion, garlic, vegetables and butter for 5 minutes on High. Stir in cornstarch, soup, water, meat and rice. Cover and cook for 10 minutes on High, stirring twice. Fluff rice and serve.
In heavy saucepan, over low heat, melt chips with milk. remove from heat; stir in remaining ingredients. Spread into wax paper lined 8-inch sq pan.
Cream butter, sugar and flour. Separate eggs. Mix yolks with sugar and butter. Grate rind of lemon. Add juice and rind and cup of milk. Then add beaten egg whites. Bake in unbaked crust at 350°.
Mix all ingredients; top with bacon slices. Bake in 350° oven for 1 to 1 1/2 hours or until thickened to desired thickness.
Arrange chicken in a lightly greased baking dish. Top with cheese slices. Combine soup and wine, spoon over chicken. Sprinkle with stuffing mix. Drizzle butter over crumbs. Bake at 350° for 45 minutes. Garnish with parsley.
Rinse kraut well with cold water and drain well. Mix in onion, celery, celery seed, mangoes and pimentos. Make brine of remaining ingredients. Cook until sugar is dissolved. Pour over kraut mixture. Chill. Better if made a day ahead of serving.
In a large mixer bowl, sift together the dry ingredients. Make a well in center; pour in remaining ingredients. Beat on low for 2 minutes, then on medium for 6 to 7 minutes, to be sure oil is well blended. You will get a thin batter. Pour into ungreased bottom of 13 x 9 x 2-inch or 10-inch round, 2-inch deep pan, lined with wax paper. Grease sides of pan very lightly. Bake in preheated oven at 350° for 45 to 50 minutes.
Peel and core cucumbers; slice into rings or sticks. Soak in	lime water 24 hours.	Drain and soak in ice water 3 hours. Drain and put in mixture of vinegar, alum and coloring with enough water to cover. Simmer 2 hours; drain and throw away liquid. Mix the vinegar and remaining ingredients.	Heat to boiling point. Pour over cucumbers and let set 24 hours. Drain; save liquid. Pack pickles in jars; bring liquid to a boil and pour over pickles. Seal.
Mix all together and pour in baking dish. Bake at 350° for one hour.
Brown stew meat in 2 Tbsp vegetable oil. Add rest of ingredients and cook over low heat until meat is tender, about 2 hours.
Cook pasta and drain. Heat butter; add flour and pepper slowly. Stir in broth and bring to a boil. Simmer until thick. Stir in half and half, chicken and 3/4 cup cheese. Saute mushrooms in butter and lemon juice until juice cooks off. Add pasta to cream mixture.
Melt chocolate and butterscotch together over medium heat. Remove. Add sugar, sour cream, peel and 1/4 teaspoon salt. Mix. Blend in crumbs. Chill for 30 minutes; shape into 1-inch balls. Roll in chopped nuts. Store in a tightly sealed container. Yields approximately 42 balls.
Dissolve gelatin in 1/2 cup cold water. When firm, add to heated berries; add wine. When cool, add celery, nuts, orange rind and apple or pineapple. Pour into mold. Chill. Great with Thanksgiving turkey.
Mix all ingredients together and refrigerate until time to serve. You may add grated carrots and have a very good carrot salad, also.
Warm carrots. In another saucepan, combine next 4 ingredients. Add orange juice and stir, cooking until thick. Stir in butter at least and pour over drained carrots. Serves 4 to 6.