HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring vinegar, sugar and seeds to a rolling boil, stirring until sugar dissolves. Let cook at a low boil 2 to 3 minutes. Cool completely. Finely shred cabbage. Slice onion and cut slices in fourths or eighths. Chop green pepper into small pieces. Mix lightly and add drained pimento. Pour vinegar mixture over cabbage mixture and mix. Slaw should be made 12 to 24 hours before serving and stirred several times. Keeps in refrigerator 2 to 3 weeks. Serves 12 to 16.
Make a dark brown roux with flour and oil adding just a bit of butter (about 1 tablespoon). Add onions and stir until browned (beer bottle colored). Add tomato paste and cook thoroughly. Add garlic, celery, green pepper, lemon and bay leaves. Add hot water, a little at a time, up to about 3 cups and let simmer for about 45 minutes. Season to taste with salt and red pepper. Add fish and let cook for 20 minutes after boiling begins. Add parsley and Worcestershire sauce and after boiling returns, cut off heat and let stand with cover on for 5 minutes. Serve with rice. Serves 10.
Cook chicken. Do not salt. Pick chicken off bone. Put aside and save broth. Melt margarine and stir into dressing.
Combine all ingredients lightly. Spread on buttered bread or toast. Top with another slice of bread or garnish with pimiento.
Beat eggs and add milk and oleo. Add other ingredients. Bake in greased casserole dish at 350° for 45 minutes.
Boil chicken until done. Chunk into bite size pieces in large bowl. Add soup (may also use other creamed varieties), celery and sour cream. In separate bowl, crush crackers and stir in melted butter. Spread half of cracker mixture on bottom of a large casserole dish. Spoon in chicken and top with remaining cracker crumbs. Bake at 350° for 20 to 30 minutes or until edges are bubbly. Serves 6 to 8.
Split Shredded Wheat biscuit along seam with point of sharp knife to make 2 halves. Spread with butter or oleo. Spread mustard thinly. Top with meat and cheese. Broil 2 to 4 minutes or until cheese is melted. Serve warm.
Boil sugar and condensed milk for 7 minutes. Turn off heat and add vanilla. Beat in 1 package of chocolate chips at a time. Add butter; stir well. Add marshmallow cream and nuts. Spread in jelly roll pan and cut into squares.
Set oven at 350° or 325° to be safe. Melt chocolate in covered pan over hot water; take off as soon as chocolate melts. In mixer, put 1 stick margarine. Add sugar gradually, along with eggs, one at a time. Add warm chocolate and mix. To get all of chocolate out of pot, add a big spoon of mixture to the chocolate in pot and mix and clean out with spatula. Add flour, vanilla and salt to mixture. Stir and spread evenly in greased large 11 x 15 x 1-inch pan. Sprinkle chopped nuts on top. Bake for 20 to 30 minutes in center of oven. Do not overbake!
Combine sugar, corn syrup, peanuts and salt in an 8-cup measure. Microwave, uncovered, on High for 7 to 8 minutes, stirring well after 4 minutes. Add butter and vanilla and blend well. Microwave on High for 1 minute. Peanuts will be lightly browned and syrup very hot. Add baking soda and stir until light and foamy. Pour mixture onto lightly greased cookie sheet. When brittle is cool, break into small pieces and store in airtight container. Makes 16 servings. Per serving: 133 cal, 2 gm protein, 5 gm fat, 2 gm carbohydrate, 0.6 cholesterol and 79 mg sodium.
Combine all ingredients and beat with electric mixer for two minutes. Pour into Bundt pan and bake at 350° for approximately 1 hour. When done, turn onto a plate and cover to keep moist.
Combine bread crumbs, garlic powder, Parmesan cheese, salt, pepper and m.s.g. Pound veal-chicken to 1/4-inch or less in thickness. Dip cutlets in beaten eggs and pat lightly in bread crumb mixture. Fry in butter until brown. Remove veal-chicken from pan. Combine tomato sauce, sweet basil and sherry in frying pan. Place veal-chicken into sauce. Let come to a boil, then lower heat and simmer for 20 minutes in a covered pan. Place Mozzarella cheese on cutlets and cover for 10 minutes until cheese is melted.
Combine ingredients and spread on bacon thins. Broil for 1 minute. Watch carefully.
Melt butter, pepper, Worcestershire sauce and garlic salt. Pour over cereal; mix good. Bake 1 hour at 300°; stir often! Cook with top on pan.
Beat for 3 minutes. Pour into two 9-inch layer pans or a 9 x 13-inch pan and bake in 350° oven for 30 minutes, until done.
Mix together the eggs, oil, sugar, zucchini and vanilla. Sift together the dry ingredients. Add dry ingredients into egg mixture. Pour into 2 medium size loaf pans, greased and floured. Bake in preheated 325° oven for 1 hour. Makes 2 loaves.
Put lemonade, sugar and fruits in a gallon container; mix well. Chill and enjoy.
Cut up butter in a pan; put fruit over that. Combine flour, Crisco and milk. Roll it out long and lay it on top of fruit. Spread a cup of sugar on top. Sprinkle with nutmeg or cinnamon. Pour water over it and bake at 350° for 1 hour.
Prepare pudding as directed and cool. Add 1 egg and mix with cake mix. Grease a 13-inch by 9-inch baking pan and pour in batter. Cover with butterscotch morsels. Tap into batter slightly but do not mix. Mix brown sugar, flour, oleo, and nuts. Sprinkle over batter. Bake at 350° for 40 to 50 minutes. Do not overbake.
Beat sugar, salt and butter together. Add eggs, one at a time. Beat after each one. Add lemon. Bake at 325° for 35 minutes, on middle shelf, until set. Should be brown slightly.
Preheat oven to 350°. In a large bowl, combine all ingredients; mix well. Pour into well greased and floured tube pan or Bundt pan. Bake for 50 to 60 minutes or until toothpick inserted in middle comes out clean. Remove from oven.
Mix together brown sugar, syrup, oleo and salt in pan on stove until it boils. Add 1/2 teaspoon baking soda and stir. Put popcorn in a large grocery bag. Add mixture and shake it up. Cook 1 minute in microwave and shake. Cook 1 minute in microwave and shake. Cook 1/2 minute in microwave and shake. Cook 1/2 minute in microwave and shake. Let cool. Crunch it up in the bag. Pour in bowl and enjoy.
Mix and serve over cream cheese with crackers such as Wheat Thins or as accompaniment for turkey, chicken or ham.
Combine ground beef, green peppers and onion. Cook over medium heat until beef is lightly browned. Drain. Add tomatoes, water, Worcestershire sauce, black pepper and rice. Cover and simmer until rice is done (15 to 20 minutes). Remove lid and continue cooking until remaining liquid is gone. Stir in cheese and transfer to a baking dish. Bake, uncovered, at 350° for 20 minutes.
In punch bowl, add over ice all of the liquid except ginger ale. This you add just before serving.
Cook sausage thoroughly. Combine soup, milk, onion, salt and pepper. Using 11 x 7-inch baking dish, layer potatoes, soup and sausage. Repeat layers. Cover and bake 1 1/2 hours at 350° or until potatoes are tender. Uncover and sprinkle with cheese. Return to oven 5 minutes or until cheese is melted. Makes 4 to 6 servings.
Mix together warm water, ginger, 1 teaspoon sugar and yeast. Cube and boil potato until tender. Drain 1 1/2 cups of water and add to the following. In large bowl, mix sugar, margarine and salt. When potato and potato water are finished, mash the potato cubes and add potato and water to sugar, margarine and salt mixture while hot. Allow to cool until lukewarm, beat eggs and mix in. Add yeast mixture. Add 4 1/2 cups flour and mix well; add 3 more cups flour. Use extra 1/2 cup flour and knead into dough. Shape into rolls; place on pan brushed with oil. Let rise at room temperature for 2 hours. Bake at 350° until golden brown.
Mix first four ingredients together and set aside. Combine water, beer, chilies, garlic, mustard and bay leaves in large pot. Bring to a boil and simmer for 10 minutes. Add lemon juice and salt. Bring to a full boil. Add shrimp, cook for 3 minutes. Serve with sauce. May be served hot or cold. (I prefer it cold.)
Cream butter and sugar. Add all other ingredients and mix well. Chill overnight. Roll out and cut. Bake at 350° for 10 to 12 minutes. Frost and decorate.
Make coffee from ground coffee and water using a coffee maker. Dissolve sugar in 2 cups hot coffee; set aside to cool. Make 2 trays ice cubes from remaining coffee. These 2 steps should be prepared a day ahead. Combine remaining coffee with sugared coffee in a covered container; refrigerate.
Mix sugar, flour and cornstarch (and chocolate if making chocolate). Separate eggs. Add yolks and milk (slowly); beat with a mixer. Cook until thick. (Can be cooked in microwave.) Add coconut (if making coconut), margarine and vanilla. Let stand until cool. Put in two cooked pie shells. Sprinkle coconut on top of meringue made from egg whites or grate chocolate from Hershey bar and top chocolate pies.
Mix all together, except wafers, in mixer. Put on wafer in bottom of each paper muffin cup. Put mixture on top of wafer. Bake at 350° for 20 minutes. Top with filling. You can use different pie filling.
Mix jello with soup. Add vinegar, boiling water and Worcestershire sauce. Stir in remaining ingredients. Let set.
In a bowl, put ice cream powder. Gradually add water to powder, stirring until dissolved. Add milk and almond extract. Freeze in a freezer tray until thick, but not too hard. Beat with a hand held rotary beater until smooth. Fold in peach pulp and continue to freeze. Check and stir frequently.
Place green beans in 1 3/4 quart casserole. Place onions and cream sauce over beans. Sprinkle with summer savory. Use Defrost cycle and cook 7 minutes, stirring once during cooking. Cook at Full power for 12 to 14 minutes. Let stand 3 minutes before serving.
Cream butter, sugar and vanilla and also eggs together. Melt chocolate and add to creamed ingredients (or use 3 tablespoons cocoa instead of chocolate). Dissolve soda in ice water and add. Also add salt. Bake at 350° until finished. Top with peanut butter icing.
Cream margarine and sugar; add eggs 1 at a time and cream together. Sift flour with baking soda and add alternately with water and vanilla. Stir in oatmeal and pecans. Press mixture into greased 10 x 15-inch pan and bake at 375° for 25 minutes. Remove from oven and while very warm, spread with peanut butter and chocolate chips. Make a swirl pattern by twisting around on top. Cool and cut into squares.
Cook spaghetti. Drain and pour dressing and seasoning over while hot. Mix well. Dice vegetables and mix well. Salt and pepper to taste. Marinate overnight.
Cook until thick, stirring constantly. Put meatballs in sauce. Simmer 5 minutes. Put in chafing dish. Serve hot.
Bake cake as instructed on package in a 9 x 13-inch pan. Cool. Cut into 1/3 and crumble 1/3 in the bottom of a punch bowl. Mix together strawberries and put 1/3 on cake. Put 1/3 of pineapple next. Put 1/3 (dry) vanilla pudding next. Put a layer of bananas. Repeat this procedure 2 more times. On top, spread Cool Whip. Garnish with chopped nuts and cherries. May spread Cool Whip between layers, if you wish.
Combine all ingredients and beat until blended. Stir in raisins if desired. Drop by rounded teaspoonfuls onto baking sheet. Bake at 350° for 9 minutes or until lightly browned.
Combine Kool-Aid, sugar and pineapple-grapefruit juice. Add enough water to this to make 1 gallon. Make ahead of time and store in refrigerator.
Combine cream soup and water. Bone and skin chicken breasts. Put rice in bottom of casserole dish. Pour cream soup mixture over rice. Place chicken breasts on top of this. Sprinkle dry onion soup over all. Cover and bake in a 350° oven for 2 hours.
In a saucepan, bring sugar and water to a boil. Cook for 5 minutes. Cover and refrigerate until cool. Combine juices and sugar mixture. Mix well. Just before serving, stir in ginger ale. Serve over ice. Yield: 6 quarts.
Cook noodles in chicken broth according to package directions. Drain. Combine peas, bell pepper, salt, pepper, soup, chicken broth and 1/2 cup cheese. Add to noodles and chicken. Place in a 9 x 12-inch dish. Top with remaining cheese. Bake at 350° for 30 to 45 minutes. Serves 6.
Preheat oven to 400° (for metal pie plate 425°). Sift flour before measuring. Spoon lightly into nested 1-cup measuring cup and level without shaking down. Cut Crisco into flour with pastry blender or two knives until mixture is uniform. Mix onion, salt and water. Sprinkle on water a tablespoon at a time. Toss lightly with a fork. Work dough into a firm ball with your hands. Divide in half and form two flat circles.
Follow the directions on the Minute tapioca box, for fluffy tapioca cream, adding a teaspoon of orange vanilla extract along with the vanilla. Stir well after 20 minutes. When cold, fold in a half pint of cream that has been whipped. In parfait glasses, alternate layers of tapioca and 3 or 4 defrosted raspberries and a dribble of juice (about 3 layers of tapioca) and top with a few berries and a bit of juice. Serves 6 to 8.
Mix together the vinegar, salad oil and salt; set aside. Cut avocado into bite-size pieces. Add to orange sections. Toss gently with vinegar mixture. May serve in half shells of avocado, if desired. Serves 2.
In heavy 10 to 12-inch skillet, melt 1/4 cup margarine. Add 1 cup onions, also the red pepper, celery and fennel. Cook until onions are done. Add rest of onions. Cook about 5 minutes. Heat remaining 1/4 cup margarine in small pan until it turns golden color; add to mixture. Add rest of ingredients and cook over low heat for 5 minutes, stirring constantly. Makes about 4 cups.
Cream butter and sugar together. Add egg and blend until smooth. Add vanilla and rum flavoring. Sift together flour and nutmeg. Add slowly to creamed mixture while stirring. Shape dough in rolls 1/2 x 3-inches. Bake at 350° for 12 to 15 minutes. Cool.
Core an apple. Make sure all seeds are gone. Fill hole with peanut butter and eat apple or slice. You can also mix a few raisins into peanut butter before stuffing.
Cook meat and onion. Drain. Stir in cheese and chilies. Mix 1/2 sour cream and 1/2 can of soup; reserve for later use. Mix the remaining cream and soup into meat mixture. Heat until cheese is melted. Put meat into tortillas. Roll and put into pan. Pour reserved soup and cream on top. Sprinkle grated cheese on top. Bake at 350° until well heated.
Mix all ingredients together until creamy. Mixture will be thick. Bake in a 9 x 13-inch pan at 350° for 45 to 60 minutes.
Cook and boil 1 minute in large pan the sugar and milk until most dissolved. Melt in butter and cocoa. Stir in peanut butter until creamy. Turn off heat but leave on burner. Fold in vanilla, oats and nuts. Stir together completely. Scoop into teaspoon-size on wax paper. Cool in fridge until set.
Cook onion in shortening slowly until yellow. Blend in flour, salt and pepper. Stir in water. Boil and stir 2 minutes. Add and mix mashed potatoes until smooth. Stir in Pet milk. Add grated cheese. Heat slowly until cheese melts. Do not boil. Serve hot.
Poach chicken in boiling water for 10 to 15 minutes or until cooked. Once cooked, take out of water and place in ice to stop the cooking. Dice chicken and place in bowl. Chop walnuts, scallions, celery and apples. Place in bowl with chicken. Add raisins, mayonnaise and seasonings. Serve on a bed of lettuce or on a sandwich roll.
Combine first four ingredients in heavy saucepan; cook over medium-low heat until cheese is melted and onion is tender. Add shrimp and heat until they turn pink. Serve over cooked pasta.
Follow package directions for the egg white packet; while beating add 3 fresh egg whites. Fold in the flour sugar packet. Add flavoring if desired. Use large round, square or loaf angel food pan. Bake at 350° for 35 minutes until cracks in top begin to dry. Invert until cool before removing from pan.
Take large quantities of cheerfulness and let simmer without stopping. Put in a brimming bowlful of kindness. Add a full measure of thoughtfulness for others. Mix in a heaping tablespoon of charity. Stir well, and carefully strain off any selfishness. Add plenty of smiles and bake in the warmth of a loving heart.
Wash raisins in warm water. Cut cherries in half and slice the rest of fruit. Chop nuts coarsely. Cream shortening and add sugar gradually. Cream well. Add eggs, beaten until very light. Add jelly and mix well. Mix flour, baking powder, salt and cinnamon together. Dredge fruit and nuts with 1/2 cup of this mixture. Add remainder to creamed mixture alternately with milk. Add vanilla and stir in fruit and nuts. Mix well. Line pans with greased heavy paper.
In a mixer bowl, cream together butter, sugar, eggs, milk and vanilla. Combine flour, baking powder, soda and salt. Add to butter mixture; blend well. Stir in chocolate drops carefully so do not break. Cover the bowl. Refrigerate dough overnight. Scoop out dough by teaspoons. Drop on ungreased cookie sheet, 1 inch apart. Bake at 350° for 8 minutes or until browned. Cool slightly, then remove onto rack to cool completely.
Mix together diced tart apples and sugar. In separate bowl, combine eggs, oil and vanilla. Mix with apples. In a separate bowl, combine flour, baking powder, cinnamon, salt, nuts and cocoa. Stir this into other ingredients. Pour into 9 x 13-inch baking dish. Bake at 350° for 1 hour. Top with whipped cream.
Chill juice and lemon-lime. Pour one of each in punch bowl. Make as much or as little as you like.
Bring water to a boil. Add meat, spices (tied in clean cloth), wine, onion, tomato sauce, mint and salt. Cover and cook until meat is tender, about 3 hours. Add cabbage, cut in half. Cook until tender. Place bread slices and a sprig of mint in a deep serving dish or pan. Pour boiling broth and cabbage over bread. Remove meat to another dish or platter. Serve meat with the sopas. Serves 6 to 8 persons.
In a mixing bowl, dissolve the yeast and sugar in water. Combine milk, shortening and salt; stir in yeast mixture. Add enough flour to make soft dough. Turn onto a floured board; knead until smooth and elastic, about 3 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hour. Punch the dough down; press into a greased 9 x 13 x 2 baking pan. Cover and let rise in a warm place until nearly doubled, about 45 minutes.
Shred eggs with cheese shredder. Mix with other ingredients. Serve on lettuce leaf or on toasted bread sandwiches.
Melt butter in skillet. Add spinach layer to bottom of skillet. Add remaining ingredients. Cook until set. Fold and top with sour cream and Parmesan cheese.
Spray cookie sheet with Pam. Spread crescent roll dough on cookie sheet with sides slightly high. Bake at 400° for 8 to 10 minutes; cool. Mix cream cheese, mayonnaise and seasonings until smooth. Spread on top of cooled crust. Layer your choice of fresh vegetables on top (press down slightly).
Combine all ingredients in a non metal bowl. Cover, let stand at room temperature for 3 weeks. Stir once a week. Serve over ice cream or pound cake.
Cut chicken into pieces about the size of chicken fingers. Beat eggs and add enough paprika to color and dip chicken pieces in egg mixture. In a separate bowl, combine instant potato flakes and a generous amount of chicken seasoning. Now dip chicken pieces in the potato flake mixture and coat chicken well. Fry in vegetable oil over medium heat until golden brown.
Peel and slice apples; set aside. Separate eggs; set aside egg whites. Mix melted butter with egg yolks and sugar. Add sour cream and cream cheese and mix for 2 minutes. Add whipping cream, flour and baking powder. Mix 3 minutes.
Grate onion in food processor. Add other ingredients and beat hard until well blended. The dressing will begin to turn orange when it is blended enough. Makes 1 quart and 1 pint.
Cook broccoli and onion until tender; drain. Add margarine, soup, bouillon cube and cheese. Mix until melted. Stir in cooked rice. Pour into baking dish. Bake at 350° for 25 minutes.
Boil butter and light corn syrup for 5 minutes on medium heat. Add 1 1/2 cans sweetened condensed Eagle Brand milk. Mix 1/2 cup flour with the other 1/2 can condensed milk. Boil slowly until mixture darkens and makes a medium hard ball (240°). You must stir constantly as it burns easily. Cook in a heavy aluminum pan. Remove from heat and add 1 teaspoon vanilla. Pour into buttered cookie sheet. Cool. Cut into squares and wrap each piece in wax paper. Yields 5 dozen.
Combine all ingredients. Cover and refrigerate overnight. Serve in hollowed-out round bread with crackers. Makes about 3 1/2 cups.
Mix fruit, nuts, flour, sugars and salt. Add beaten egg whites and vanilla. Mix well. Add melted margarine and mix again. Grease and flour cookie sheets. Drop mixture by scant teaspoonful on cookie sheets. Bake at 325° for 15 minutes until golden brown. Store baked cookies in airtight container. Yield: 4 dozen.
Chop beef very fine as you add water into a large pot or kettle. Do not brown beef first. Add all other ingredients and simmer for 3 hours, stirring just occasionally. Cook 1 large package of spiral noodles. Drain and lay on bottom of a 9 x 13-inch pan. Pour chili mixture over noodles. Add grated Colby or Cheddar cheese. Cover and bake in oven until hot and cheese has melted.
Boil potatoes with skins on until done. Peel and dice. Add all ingredients to diced potatoes in a casserole dish. Refrigerate for 24 hours. Bake uncovered for 1 hour at 350°.
Peel potatoes and shred. Beat eggs in a large bowl. Stir in potatoes, onion, salt, pepper and nutmeg. Sprinkle flour over top of mixture. In a heavy frying pan, melt enough shortening to be 1/4-inch deep. Drop 1/4 cup potato mixture for each pancake into hot shortening; flatten slightly with back of spoon to make thin cakes. Fry slowly, turning once, for 3 to 5 minutes or until golden and crisp.
Mix about half of the cake mix, oleo, vanilla and eggs in large bowl until smooth. Stir in remaining cake mix, chocolate chips and nuts.
Melt margarine or butter in large Pyrex baking dish. Stir in pecans, and bake at 300°, stirring every 10 minutes. Bake for about 30 to 40 minutes, depending on size of pecans. Pour onto doubled paper towels to cool. Store in plastic Baggie-lined coffee can or other metal container.
Boil hamburger; skim off fat. Add potatoes, carrots, onion, bay leaf and noodles. When vegetables are done, add tomatoes or juice.
Mix everything but blueberries. Fold in blueberries. Bake at 350° for 1 hour.
Preheat oven to 325°. Grease a 9 x 13-inch glass pan with a little margarine. Combine the flour, oats, brown sugar and margarine in a food processor and mix on low until crumbly. Press in the 9 x 13-inch pan and bake for 15 minutes.
Cut each pepper, making a small slit. (If your skin is sensitive to jalapeno oil, wear thin plastic gloves.) Remove the seeds. Carefully wash them, keeping the peppers intact. Place on a paper towel to drain.
Put meatballs in crock-pot or roaster. Mix rest of ingredients and pour over meatballs. Cook on low 6 to 7 hours or may be baked in oven at 250° for 3 to 4 hours.
Crumble sausage; cook until brown. Mix sausage and cheese. Spread over open-faced muffins. Bake in oven until golden brown.
Beat margarine and sugars until creamy. Beat in egg and vanilla. Add combined flour and spices; mix well. Slowly add oats, then raisins. Drop by spoonful on ungreased cookie sheet. Bake at 375° for a chewy cookie, 8 to 9 minutes; for a crisp cookie, 10 to 11 minutes. Makes about 4 1/2 dozen.
Cream butter and sugar; add eggs and beat well. Add lemon extract and blend. Add dry ingredients together and add to creamed mixture. Add fruit and nuts. Bake in tube pan at 300° for 2 1/2 to 3 hours.
Mix ingredients in large bowl. Put in a 9 x 13-inch pan. Bake 1 hour at 350°. Serves 8 to 10.
Mix cake mix according to directions on box. Pour one-third of the batter in a floured cake pan. Bake at 350° for 15 minutes. While cake is baking, melt caramels with evaporated milk over low heat. When cake has baked for 15 minutes, remove from oven and pour melted caramel evenly over the cake. Sprinkle the pecans and chocolate chips over the caramel. Pour the remaining cake batter on top and bake for another 20 to 25 minutes at 350°. Test for doneness. Enjoy!
Cook shells according to package directions. Cut cheese into 1/2 x 1/2 x 3-inch sticks. Slit each wiener lengthwise, being careful not to cut through bottom or ends. Insert a cheese stick into each wiener. Drain shells.