HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix squash, onions, bell pepper and salt. Let set 3 hours. Mix remaining ingredients and bring to boil. Drain squash and add to vinegar mixture. Bring to a hard boil, then put in hot jars and seal.
Measure flour. In bowl, mix 1/3 of that amount with 1 cup lukewarm water and set aside in warm place to ferment 24 hours.
Chop cauliflower and broccoli. Add grated cheese. When ready to serve, toss with dressing.
Combine pie filling mix and 1/4 cup 7-Up in saucepan. Blend in 2 egg yolks; add rest of 7-Up, stirring constantly. Cook over medium heat to a full boil. Remove from heat. Add lemon juice, lemon rind and cream cheese, beating until smooth. Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold into lemon mixture. Pour into baked pie shell. Chill until set. Garnish with lemon slices and mint leaves, if desired.
Dissolve marshmallows in Jell-O and water. Add rest of ingredients and mix well. Let harden in refrigerator.
Grease and flour 2 loaf pans. Beat eggs until foamy and add next 4 ingredients. Mix together. Add flour mixture (flour, baking powder, baking soda and cinnamon). Blend with mix and stir in nuts and raisins (optional). Bake 1 hour at 325°.
In a small pan, dissolve sugar in water. Add salt and cinnamon; boil 1 minute. Stir in vanilla. Serve warm or cold.
Put the first five ingredients in a soup pot; add enough water to cover. Bring to a boil; lower heat and cook for 1 to 2 hours. Remove chicken from pot and place in a bowl to cool; set aside. Puree in a blender the remaining broth and cooked vegetables. Add to taste Parmesan cheese, garlic, salt and pepper. Remove chicken from bones and cut into bite-size pieces; add to pureed broth. In separate saucepans, cook the pasta, corn and potatoes.
In large mixer bowl, beat cream cheese until light and fluffy. Add sweetened condensed milk; blend thoroughly. Stir in lemon juice and extract. Spread about 1/3 of the filling on bottom of crust. Reserving several slices for garnish, arrange peaches on filling and around edge of crust. Top with remaining filling and garnish with reserved peaches. Chill 2 hours. Refrigerate any leftovers.
Soften cream cheese in microwave. Add chili and chilies. Mix well. Return to microwave. Microwave for 2 minutes. Add cheese and microwave for 1 minute. Serve warm.
Preheat oven to 350°. Lay out crackers, side by side, in ungreased 10 x 15-inch baking pan. Put butter and brown sugar in small saucepan. Bring to a boil over medium heat and cook, stirring constantly, for 2 minutes. Stir in nuts; mix well.
Heat oven to 350°. In large bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts. Drop by round teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes. Makes 4 1/2 dozen.
Boil 1 cup orange pop. Mix with jello. Stir until dissolved. Add rest of pop. Refrigerate until slightly thickened. With mixer on low speed, mix with Cool Whip. Add oranges. Pour in serving dish or mold. Chill until set. (Can use diet jello and pop.)
Brown meat, onion and salt in nonstick pan or use Pam. When brown, add potatoes and carrots. Cover with water and simmer until vegetables are done. Add	tomato	soup, more water, barley, can of vegetables, corn and picante sauce. Heat until hot and barley is done. Serve with cornbread.
Mix ingredients in order by hand. The mixture will be thick. Pour into a greased tube or Bundt pan. Bake 1 hour and 15 minutes to 1 hour and 30 minutes at 350°. Let cool. Remove from pan. No icing is needed. Freezes good.
Mix cake mix according to directions on box. Melt 1/2 stick margarine in 13 x 9 x 2-inch pan. Spread coconut and nuts on top of butter. Pour in cake mixture.
Combine eggs,	sugars, salt and spices in mixing bowl with mixer on medium speed. Add milk, vanilla and pumpkin. Pour into pie shell and bake in 450° oven for 10 minutes. Turn down to 350° and bake for 40 additional minutes.
In a paper bag, shake tomatoes in corn meal until coated. Heat oil in a skillet. Fry tomatoes quickly until meal is golden brown. Drain on paper towels. Serve immediately.
Put all ingredients in a jar. Cover and shake until blended. Dressing keeps several days in refrigerator.
Mix flour, salt, and pepper. Coat chicken. Fry bacon until crisp. Remove bacon. Add chicken to bacon fat. Brown on each side. Drain fat. Add thyme, bay leaves, vegetables, chicken broth, and wine. Cover. Simmer until all is tender. Do not over cook. To serve, crumble reserved bacon over top. Serve in shallow bowls with hot French bread.
Combine peach and 1/4 cup buttermilk in blender, whirl until pureed. Add remaining buttermilk, vinegar, honey, salt and sugar. Whirl to blend. Scrape the dressing from the blender. Store in covered container in refrigerator. Use it for green salad or fruit salad.
Season chicken with salt and pepper. Spread with crushed garlic and flour. Saute in oil and butter until light brown. Place in shallow casserole and sprinkle with tarragon. Add broth to skillet and heat while scraping brown particles from bottom of pan. Add wine and pour over chicken. Cover and bake 20 minutes; add cheese 5 minutes before serving and bake, uncovered, until cheese melts.
Cream sugar and margarine together. Add other ingredients, one at a time, except alternate additions of flour and syrup (beat after each addition). Bake in greased and floured rectangular pan (13 x 9 x 2-inch) for 30 to 40 minutes at 350°.
Place the potatoes, carrots and onions in a large slow cooker. In a large skillet, brown beef in oil, a single layer at a time. Place over the vegetables. Sprinkle with flour. Dissolve bouillon cubes in boiling water. Stir in vinegar, ketchup, mustard and sugar; pour over meat and vegetables. Cover and cook on high for 5 hours. Add peas, corn and mushrooms. Cover and cook on high for 45 minutes longer. This is great to put on in the morning and have ready for dinner.
Put all ingredients together; bring to a boil on top of the stove. Reduce to simmer for 20 minutes, or until rice is soft. Serves 8.
Saute onion in water until transparent. Add potatoes and carrots and simmer for 15 minutes, stirring occasionally. Add chopped tomatoes and seasoning. Cover and simmer for about 1 hour. Add string beans and cook for 25 minutes more.
Preheat oven to 450°. Briskly mix cornmeal into hot milk. Cover and set aside.
Cream margarine; add sugar and beat at medium speed of electric mixer until blended. Add buttermilk, vanilla and egg whites; beat well. Combine flour, cocoa, baking soda and salt. Add to creamed mixture, mixing well. Drop by tablespoonfuls 2 inches apart onto cookie sheets coated with cooking spray. Bake at 350° for 7 minutes. Cool on wire racks. Sprinkle with powdered sugar.
Put butter in pan and melt. Mix other ingredients together and pour in pan, then put fruit and bake at 300° until crust rises and is brown.
With electric mixer, cream Crisco. Add sugar until well mixed. Add one egg at a time, beating after each one. By hand, fold in flour. Add vanilla. Pour in well-greased and floured tube cake pan. Bake for 1 hour at 325°. Allow cake to cool 10 minutes before removing from pan.
Dissolve jello in hot water. Add cold water and lemon juice. Chill until partially thickened. Fold in chopped bananas, marshmallows and pineapple. Chill until firm.
Combine cracker crumbs, sugar and margarine. Add peanut butter and vanilla and mix well. Roll batter into small balls and refrigerate several hours. Melt chocolate chips and paraffin in top of double boiler. Using toothpick, dip each ball into melted chocolate and allow to cool on baking sheet. Store in covered container. Can be frozen.
Preheat oven to 350°. Place the pie filling on the bottom of an 8 or 9-inch baking dish.
Dissolve the yeast in warm water. In medium size bowl, break the egg and beat well. Add buttermilk, sugar, soda and oil; add yeast and mix well. Add this mixture to the flour and blend thoroughly. If not stiff enough (like biscuit dough) add flour sparingly. If too stiff, add small amount of buttermilk. Let stand until double in size. Refrigerate until ready to use. When dough has risen, take 1/3 of dough and roll out in rectangular shape, about 6 to 8 inches wide, 12 inches long. Pour melted oleo over dough and sprinkle with sugar and cinnamon. Roll up narrow side. Cut circular roll in 1-inch slices. Place slices side by side in pie pans (makes 6 pans). Let rise double in size; bake at 400° for 10 to 15 minutes. Ice while rolls are warm.
Melt butter and cocoa; remove from heat. Stir in sugar and beaten eggs. Add flour, salt, chopped nuts and vanilla. Mix well. Spoon batter into a greased 13 x 9-inch pan. Bake at 350° for 35 to 45 minutes. Sprinkle marshmallows over hot cake. Frost cake.
Beat eggs until light and fluffy. Add remaining ingredients and stir to mix well. Pour into well-greased baking dish. Bake at 325° for 30 minutes or until set and top is lightly browned. Yields 10 servings. Exchange, serving equals 1 bread, 1/2 high-fat meat. Calories: 129.
Saute mushrooms and bell pepper in butter. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat, slowly stir in broth and cream. Add chicken and pimiento. Continue cooking until meat is heated through. Serve over biscuits, chow mein noodles, or pastry shells. Serves 4.
Combine all ingredients. Beat until smooth. Lightly grease pan. Heat pan to medium and pour about 1/4 cup batter. Rotate pan until batter covers bottom. Brown - Flip - Brown. Makes 12 pancakes.
Cream sugar and butter, then eggs. Add other ingredients. Mix well. Chill, then roll out on floured board into a thin layer. Use cookie cutters to make desired shapes. Bake at 400° until just lightly browned, about 7 minutes. Sprinkle with colored sugar before baking or spread with icing when cool or good just so.
Heat oil in a skillet that can go into the oven. Add onions, green peppers and rice. Saute until rice is translucent. Add sugar and tomatoes; blend.
Cook beans until done. Cook meat until light brown. Drain off grease. Add to beans. Put tomatoes in bowl and chop up. Add to beans. Cook about 30 or 40 minutes on low heat.
Put rhubarb in greased 9 x 13 pan. Sprinkle with sugar and jello. Spread with marshmallows next. Prepare cake mix as directed and spread over marshmallows evenly. Bake at 350° about 55 minutes. Cool for 5 minutes and turn pan upside down on serving tray. Serve warm with whip cream or vanilla ice cream.
Cook to desired consistency. Immediately place in canning jars and seal. Makes about 7 pints.
Sprinkle chicken with salt and pepper. Place chicken in a shallow dish or zip-top plastic bag and add buttermilk. Cover and chill at least 2 hours. Remove chicken from buttermilk, discarding buttermilk. Dredge chicken in flour. Pour oil to a depth of 1 1/2-inches in a deep skillet or Dutch oven and heat to 360°. Add chicken a few pieces at a time; cover and cook 6 minutes. Uncover chicken and cook 9 minutes. Turn chicken; cover and cook 6 minutes. Uncover and cook 5 to 9 minutes, turning chicken the last 3 minutes for even browning, if necessary. Drain on paper towels.
Cream oleo and sugar; add eggs and add all ingredients. Grease and flour Bundt pan; fold in mixture. Bake at 300° for 2 hours.
Drain pickles and slice. Put back in jar. Add sugar, garlic and Tabasco sauce. Seal jar real well. Leave out 4 days, turning often (up or upside down). On fifth day, put in sterilized jars and seal.
Boil potatoes with skins on. After the potatoes have boiled 15 minutes, cool slightly, then peel and grate. Place into 3-quart baking dish that has been sprayed with Pam.
Cook sausage until done. Crumble and drain. Mix cheese and sausage. Place in pie shell. Beat eggs and combine remaining ingredients. Add to egg mixture. Pour in shell. Bake at 375° for 40 to 45 minutes. Cool on rack for 10 minutes.
Brown sausage; drain and set aside. Butter bread on one side. Place one layer of bread in a greased 9 x 13-inch cake pan, buttered side down. Spoon sausage over first layer of bread. Place second layer of bread over sausage. Mix together eggs, milk, sugar, salt and cinnamon; pour over bread. Bake at 350°, uncovered, for 45 minutes, or until set. Serve with syrup.
Combine mushrooms, celery, carrots, broccoli, cauliflower and olives in a medium size bowl. Combine vinegar, oil, onion, garlic, basil, oregano and honey in a small saucepan; bring to boiling. Pour hot marinade over vegetables in bowl; stir gently but thoroughly. Cover; refrigerate overnight, stirring several times, if possible. Drain vegetables before serving.
Cream butter and sugar together until light and fluffy. Beat in eggs and vanilla. Add sifted dry ingredients alternately with sour cream, mixing well after each addition. Wrap in waxed paper and chill until firm enough to roll. Roll on lightly floured surface to about 1/2-inch thickness; cut with floured cookie cutters. Place on ungreased baking sheets. Sprinkle with plain or colored sugar. Bake in preheated 375° for 8 to 10 minutes or until cookies are lightly browned. Place on wire rack to cool. Makes 6 dozen.
Preheat oven to 350°. In large bowl, combine all ingredients. In large shallow baking pan, shape mixture into loaf. Bake 1 hour or until done. Serves 8.
Brown hamburger with onions; add tomatoes. Mix 1/4 cup milk with macaroni; add to hamburger mixture. Bake 1/2 hour at 350°.
Heat 1 quart of milk while mixing eggs, cornstarch and sugar. Stir mixture into milk and cook until it comes to a boil. Add vanilla and pint of cream. Pour all into 6-quart freezer can and pour the rest of the milk in freezer can to the fill line. Freeze in electric freezer.
Boil chicken with onion, celery and salt (optional) until tender. Cook broccoli and drain. Place broccoli in a 9 x 13-inch baking dish. Cut chicken in small pieces and place over broccoli. Mix soup, mayonnaise, lemon juice and curry powder and pour over chicken. Sprinkle grated cheese over soup mixture. Crush Ritz crackers and sprinkle over cheese to make thin crust. Bake at 350° for 45 minutes.
Drain green beans well. Add to medium hot skillet with the Crisco. Sprinkle flour over top of beans. Add salt and pepper. Turn easy, so as to not break beans. Let flour get brown and crisp over beans. Fry only until beans and flour are hot and most of flour is brown.
In saucepan melt butter. Remove from heat; blend in flour and salt. Add milk; heat, stirring constantly, until sauce thickens a little and is smooth. Add 1 1/2 cups cheese; heat until melted, stirring occasionally. Meanwhile, cook macaroni as directed; drain. Combine with sauce in a 2-quart casserole. Top with remaining cheese, bread crumbs and paprika. Bake at 375° about 20 to 25 minutes or until nicely browned and bubbly. Makes 4 to 6 servings.
Combine prunes, lemon juice, water and sugar in a small saucepan. Cover and simmer 10 minutes or until water is almost entirely evaporated and absorbed by the prunes. Transfer mixture into work bowl of food processor with steel blade in place or into blender container. Process until pureed. Set aside. Roll out each puff pastry sheet to about 10 x 18-inch rectangle. Spread each sheet lengthwise with half the prune mixture. Fold pastry over prune mixture. Cut each sheet into 6 pastries that are 3-inches wide. Place on greased baking sheet. Mix egg and milk. Brush tops of pastries with mixture. Sprinkle with sugar. Bake at 350° for 18 to 20 minutes or until golden.
Grease 9 x 13 pan. Make sauce of soups, milk, olives and chilies. Cut tortillas into 3/4-inch strips. Make layers of sauce, chicken, tortillas and Monterey Jack cheese. Top with Cheddar cheese. Bake at 350° for 45 minutes or until bubbly. Best if made in morning or day before and refrigerated until ready to cook.
Mix potatoes, 1 stick melted butter, onion, cheese, soup and sour cream. Put in greased 9 x 13 inch glass baking dish. Mix remaining 1/2 stick melted butter and cornflakes. Sprinkle on top. Bake at 350 degrees for 1 1/2 hours.
Mix together and add one large can of pineapple. Sprinkle 1/2 cup brown sugar on top. Bake 30 to 40 minutes at 350°.
Cream Crisco and sugar. Then add eggs and mix until creamy. Sift the two flours together and alternately add the milk and flour to the creamed mixture, mixing well between two additions. Add flavoring. Bake in tube pan about 1 hour at 325°. Test to see if cake is done.
Mix all together and bake in lightly greased cake pan at 350° for approximately 35 minutes.
Cream sugar and shortening. Add eggs, potatoes and orange juice. Sift together all dry ingredients. Add to creamed mixture and mix well. Add nuts. Bake in 4 greased and floured 1 pound coffee cans. Do not use pans, bread will not turn out right. Bake at 350° for 45 minutes. Yield: 4 cakes.
Melt margarine in large skillet; add mushrooms, onion, green pepper, and garlic. Cook 5 minutes. Add pecans; cook 1 minute. Rinse and drain rice; mix rice into the mushroom mixture; add broth. Season with salt and pepper to taste. Pour into a well-greased 2 qt. casserole dish; cover and bake in preheated oven for 1 hour at 350°.
Mix and bake in buttered and sugared tube pan at 350° for about 45 minutes.
Cut pepperoni and cheese into small pieces. Beat eggs, then add flour, salt and baking powder. Mix well, then stir in pepperoni and cheese. Pour into flat baking pan lined with aluminum foil. Bake for 15 minutes at 350°. Reduce temperature to 325° and bake an additional 50 minutes.
Cream first 2 ingredients. Add next 2 ingredients. Blend well and add pumpkin. Sift together remaining ingredients. Blend into mixture and drop by teaspoons onto greased cookie sheet. Bake at 350° for about 20 minutes. Sprinkle powdered sugar on top for decoration.
Cream butter, Crisco and sugar. Add eggs. Sift flour, salt and soda together. Add to batter alternating flour and buttermilk; add extract. Bake for 1 hour and 20 minutes at 325°.
Grease 13 x 9-inch baking dish. Arrange frozen vegetables in bottom of greased baking dish. Sprinkle with bread cubes and ham. In medium bowl, combine milk, eggs, mustard, garlic powder and onion powder. Beat well. Pour egg mixture over bread cubes and ham. Sprinkle with cheese. Cover with plastic wrap and refrigerate at least 6 hours or overnight.
Break linguine in half and cook about 10 minutes in boiling water. Rinse and drain well. Mix with dressing and seasoning. Add diced vegetables and olives. Cover and refrigerate overnight.
Melt together butter and water. Add syrup. Sift together flour, sugar, soda and baking powder; add to butter ingredients. Chill. Roll into 1-inch balls. Roll in sugar. Place on ungreased sheet and flatten slightly. Bake at 350° for 12 to 15 minutes.
Prepare pie crust for 2 pies. Roll out 1/2 the pastry and place in a 9-inch pie plate. Combine all the ingredients, except apples, in bowl and mix well. Peel and core apples. Slice apples and arrange in unbaked crust. Pour batter over apples. Cover with top crust and seal edges. Brush with brown sugar glaze, consisting of 1 tablespoon evaporated milk and 1 tablespoon brown sugar. Bake at 350° for 1 hour.
Stir flour, baking powder and salt. Cream butter and sugar; beat until fluffy. Blend in vanilla and eggs, one at a time; beat 1 minute after each egg. Blend in dry ingredients and stir in nuts. Bake in 9 x 5 x 3-inch dish at 350° for 45 to 55 minutes.
Shred cabbage and cook in a small amount of water with the green peppers and celery, about 5 minutes in a Dutch oven on top of stove. Cook garlic in melted butter. Mix the garlic butter mixture in with the vegetables; also stir in the milk, cheese, salt and pepper. After mixing, spoon into a 2-quart baking dish. Cover with buttered bread crumbs and bake at 300° about 30 minutes. Yields 6 to 8 servings.
Mix in order given (shortening, sugar, brown sugar, eggs and flour, first; then soda, salt, vanilla, oatmeal and cornflakes, second). Form into small balls. Place on cookie sheet and press flat with tines of fork. Bake in moderate oven on lightly greased cookie sheet.
Fifteen minutes before serving, split and toast English muffins. In medium saucepan, with spoon or wire whisk, stir undiluted soups, Worcestershire, mustard and tuna. Heat until well mixed. Spoon over toasted muffins.
Cut pork chops long ways through middle so as to make them 1/4-inch thick. Keep each chop slightly together by not cutting completely apart, but go very close to edge. (Most butterfly chops are sliced down middle so this will be a 2 part experience for each chop.) Mix stuffing according to instructions for convection oven cooking except add 1/2 of juice from peaches in place of an equal amount of water. Place 1/2 of stuffing on bottom of lightly greased baking dish.
Chop onions and pepper. Saute in oleo until transparent. Add ground beef or chuck; cook, but do not brown. Combine with beef and onions all other ingredients, except cheese and corn chips. Mix well. Pour into casserole dish at least 2-inches deep. Bake at 350° for 30 minutes (15 to 18 minutes in microwave and covered). Add cheese and corn chips. Place in oven again until cheese has melted well. Can run under broiler to brown.
Dice apples and put into buttered dish. Add water to apples and sprinkle some cinnamon on top. Mix remaining ingredients until crumbly; put on top of apples. Bake 35 minutes at 400°. Other fruit may also be used.
Mix first 8 ingredients together. Add salt and pepper to taste. Place in 9 x 13 casserole dish. Melt the oleo and mix with crackers. Spread on vegetable mixture and bake at 350° for 45 minutes.
Melt candy in microwave. Add peanut butter and marshmallow cream. Cook in microwave until the mixture boils. Stir. Cook 1 more time until it boils. Spread in buttered 9 x 13-inch pan. Let cool.
Combine margarine, mustard, poppy seed, onion and Worcestershire. Take rolls out of pan carefully; slice through (keeping attached). Put the bottom back in the pan. Spread both top and bottom halves with margarine mixture. Sprinkle ham and cheese on roll (bottom half). Put top half back on.
Place breadsticks in single layer on baking sheets. Top each with 5 slices of pepperoni and 1 tablespoon shredded cheese. Bake at 375° for 10 to 12 minutes or until cooked through. Serve breadsticks with warm pizza sauce, for dipping.
Combine flour and 1 teaspoon salt in paper or plastic bag. Add 2 or 3 pieces partridge at a time and shake to coat. Brown partridge pieces in butter in Dutch oven. Add onion and beef broth. Cook, covered, over low heat 50 to 60 minutes or until tender. Remove birds to warm serving dish. Add wine to Dutch oven and simmer 5 minutes, stirring and scraping brown bits from bottom of pan. Pour sauce over partridge. Makes 2 or 3 servings.
Whisk Half and Half into can of soup in a large pot or crock-pot. Add Cheddar cheese. Cube Velveeta into large cubes and add to soup. Cook over low heat. Put frozen vegetables in a little water in microwave for 5 to 8 minutes. Drain. Add to soup. Cook on stove for 30 to 45 minutes at low heat, stirring frequently or on low in crock-pot all day.
Boil 1/3 cup of water; blend in jello. Add Key lime yogurt. Blend in Cool Whip. Pour into pie shell. Refrigerate overnight and serve.
Line pan with graham crackers. Mix pudding mix on low until thickened. Chill about 5 minutes. Fold in Cool Whip. Spread mix over graham crackers. Top with graham crackers. Freeze until firm. Wrap in individual sandwiches. Keep frozen.
Stir jello and water together. Let set until it starts to thicken. Add remaining ingredients. Let set in refrigerator until thick.
Mix apples, 5 tablespoons sugar and cinnamon; set aside. Beat eggs; add sugar, vanilla, orange juice and oil. Mix well, then add all dry ingredients, mixing well. Grease and flour tube pan. Add batter, then apples and finish with batter.	Bake at 350° for 1 hour.
For sauce, saute onion in butter. Stir in flour, salt and pepper. Add milk all at once. Cook and stir until thick and bubbly. Remove from heat. Place a layer of sliced potatoes in greased 1 qt. casserole dish. Add a layer of sauce and a layer of cheese. Repeat until all sauce is used. End with cheese on top. Bake 25 min. uncovered. Check for tenderness, may need to cook longer.
Mix all ingredients and bake in muffin tins at 350° until lightly browned.