HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pack okra tightly in jars; place one clove garlic and hot pepper in each jar. Combine water and remaining ingredients in saucepan; bring to a boil. Pour boiling vinegar mixture over okra. Seal jars. Process in water bath 5 to 7 minutes.
Spread cream cheese, covering the top side of each slice of meat. Place a thin strip of green onion at the edge of meat and roll up, keeping as firm as possible.
Heat oven to 350°. In mixing bowl, combine 3/4 cup sugar, flour 3 tablespoons cocoa, baking powder and salt. Blend in milk, melted butter and vanilla; beat until smooth. Pour batter into square 8 x 8 x 2-inch pan. In small bowl, combine remaining sugar, brown sugar and remaining cocoa. Pour in hot water; mix well. Pour mixture over batter in pan. Do not stir. Bake 40 minutes or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes. Makes 8 to 10 servings.
Grate rind from 2 lemons. Slice them in half and juice them. Combine rind, juice and sugar and stir until sugar dissolves. Pour mixture into a chilled ice tray or shallow pan and slowly add half and half. Stir constantly until well blended. Freeze 2 hours. Cut remaining lemons in half lengthwise, removing juice and pulp. (Save for another purpose.) Fill each half with lemon cream. Serve at once with mint garnish. Serves 4.
Fry all ingredients except Mozzarella cheese. Place in pan; top with cheese. Bake at 350° until cheese is melted.
Put bacon grease in deep skillet and heat, adding flour, salt and pepper; stir constantly, until brown. Add water while stirring, keep adding until you reach desired thickness. Makes approximately 6 servings.
In a bowl, dissolve yeast and warm water. Add sugar, salt and half of flour. Beat for 2 minutes. Add egg and shortening. Gradually beat in remaining flour until smooth. Roll out dough to a circle, 1/4-inch thickness. Spread with softened butter; sprinkle with cinnamon-sugar mixture. Roll up and pinch finished edges together to seal. Cut into 3/4-inch slices and place on greased baking sheet, allowing space between each for rising. Allow to rise until double in size. Bake at 400° for 15 to 20 minutes, or until browned. While warm, drizzle powdered sugar over rolls.
Wash and take out big stems. In skillet add 1 to 2 tablespoons of margarine. Add handful of spinach, stir until wilted, add another handful of spinach, stir until wilted. Do the same until all has been wilted. Takes about 5 minutes. Serve while hot. I always use vinegar before eating. It's really good. You must try it.
Preheat oven to 350 degrees. Grease and lightly flour (on bottom only) a 9x13x2 inch pan. Cream together the butter and sugar. Add the eggs, one at a time, beating well after each addition. Combine the baking soda with the buttermilk. This will foam so be sure your bowl is large enough. Add the 1 1/2 of flour to the batter alternately with the buttermilk mixture. Coat the dates, orange slices, and walnuts with the 1/4 cup flour. Stir into batter. Pour into pan and bake for 25 to 30 minutes or until cake springs back when lightly touched in center. Cool and frost.
Combine all of the ingredients and beat 2 minutes. Pour into 2 large well-greased loaf pans. Bake at 350° for 45 to 60 minutes. Drizzle glaze over warm loaves of bread.
Bake at 350° for 12 to 15 minutes. I ice while warm.
Cream sugar and margarine. Add vanilla, eggs and milk. Mix in dry ingredients. Roll out and bake on a greased cookie sheet. Bake at 350° for 10 minutes.
Mix everything thoroughly together and let stand for 3 hours before making into balls. Fry in hot vegetable oil. After the meatballs are well browned, cover with water and simmer for 30 minutes. Thicken liquid for gravy.
Brown meat and onions. Cook until tender. Stir in seasonings, rice, soup and tomatoes. Reduce heat and simmer 5 to 10 minutes, stirring occasionally. Put cheese on top and cover for a few minutes for cheese to melt.
Mix altogether, except berries. Do not overbeat. Fold in berries. Bake in muffin tin at 350° for 45 minutes, or until done.
Beat eggs. Add sugar. Sift dry ingredients and add alternately with buttermilk to egg mixture. Add the butter and bake in 8 to 10-inch cast-iron skillet. Bake at 400° for 25 minutes.
Mix the first 4 ingredients and coat the chicken. Roll in corn flakes and put in a greased pan. Then pour 3 teaspoons melted butter on top. Bake at 350° for 1 hour.
Bring sour cream and sugars to soft boil. (When dropped in water, starts to form balls.) Remove from heat. Add vanilla and nuts. Pour on aluminum foil on cookie sheet. Cool and break up. Store in airtight containers.
In a saucepan, combine Amaretto, butter and dark brown sugar. Bring mixture to a boil. Remove from heat and stir in pecans and flour. Beat until well blended. Drop mixture by level tablespoon onto greased cookie sheet. Bake only 6 cookies at a time. Bake in a preheated hot oven (375°) for 6 to 8 minutes or until deep brown and bubbly. Cool cookies on cookie sheet for 1 minute. While cookies are still warm, roll up cookie like jelly roll. Cool. Store in an airtight container in a cool, dry place. Makes 40 cookies.
Cook hamburger, sausage and soup mix, then drain. Add Velveeta until melted. Spread on party bread and bake until warm.
Combine first three ingredients and melt. Fold in remaining ingredients. Spread into buttered loaf pan and refrigerate.
Combine salt and pepper, reserving 1 teaspoon for the stuffing. Season fryers well, rubbing inside and out, then rub the outside with oleo.
Mix ingredients and drop in miniature muffin tins. Bake at 400° for 12 to 15 minutes. Do not grease tins and do not serve with butter as these biscuits are rich and short.
Brown beef and onion. Drain off fat. Stir in tomato paste, mushrooms and seasonings. Simmer 10 minutes. Press biscuit dough into lightly greased 9 x 13-inch pan to form crust. Spread meat over top. Sprinkle with cheese. Bake at 350° for 25 minutes or until biscuits are golden brown. Let stand 5 minutes before serving. Serves 6.
Combine cornstarch and sugar in pan; add vinegar, soy sauce and pineapple juice. Mix well. Heat to boiling. Reduce heat and simmer 1 to 2 minutes or until thick. Put remaining ingredients in chafing dish and pour sauce over. Keep warm and serve with toothpicks.
Mix ingredients together. Spoon onto wax paper. Place cinnamon bits on wreaths while mix in hot.
Peel and cut up potatoes and cover with water. Salt them and boil until a little tender. While potatoes are cooking, melt margarine in a heavy saucepan. Stir in the flour, chopped celery and chopped onion, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown, about 2 minutes. Add hot water, continuing to stir as the sauce thickens. Bring to a boil; add salt and pepper to taste. Lower the heat and cook, stirring for 2 to 3 minutes more. Remove from heat. Pour this sauce into the undrained potatoes when done and add enough water to make a soupy consistency, as thick or thin as you like. Simmer for an hour or as long as you need over a low heat or in your slow cooker. This soup is very good served with biscuits or onion rolls.
Drain crushed pineapple and reserve the syrup. If necessary, add enough water to this syrup to make 1/2 cup of liquid; set aside. Mix together the crushed pineapple, celery and nuts and also set aside. Place jello gelatin into desired serving bowl. Pour 1 cup boiling water over the jello and mix until dissolved. Add the reserved pineapple liquid, along with the cranberry-orange relish to the gelatin; stir to combine. Place in refrigerator. When the gelatin is partially set, stir in the pineapple, celery and nut mixture. Chill until firm. Delicious with turkey. Yield: 6 to 8 servings.
Mix all ingredients well. Fills 8 hot dog buns. Wrap in foil and chill until ready to use. Heat in oven or on grill.
Mix together all ingredients except oil and flour, then add vegetable oil. Add just until easy to handle the 2 to 2 1/2 cups flour. Mix and knead. Shape as desired, as bread or sweet rolls. Let rise 45 to 60 minutes. Bake at 350° for 20 to 30 minutes.
Reserve 1/3 cup Bleu cheese. Combine Bleu cheese and cream cheese until mixed (low speed). Add mayo and half and half, mix until blended (medium speed). Stir in remaining Bleu cheese (this makes the dip chunky). Chill at least 3 hours. Serve with fresh vegetables.
Peel, slice and wash apples. Shake water off and put in glass dish. Cover and cook on High for 5 minutes. Mix sugars, cornstarch and allspice together. Sprinkle on apples, stirring gently. Cook on High 5 more minutes. Dot with butter and add vanilla.
Mix all ingredients except fried onions. Place in casserole dish. Bake at 300° for 40 minutes. Top with fried onions and bake 5 minutes more.
Place peas in bottom of casserole dish. Layer asparagus spears over peas. Pour mushrooms over; then heat soup in a saucepan. Pour over the other ingredients. Top with grated cheese. Bake at 350° for 35 to 45 minutes.
Mix cabbage as you would for slaw; stuff small peppers and cold pack for 15 minutes.
Put your cream cheese and condensed milk into a medium sized bowl and mix together well. Squeeze lemons and add juice or about 1/2 cup of bottled lemon juice. Beat well. Melt the butter and pour into a pie plate. Then put your graham cracker crumbs in after the butter. Mix that together to form your crust. Pour cream cheese mixture in next. Let that chill for about 15 to 20 minutes until firm. Then put your blueberry or cherry pie filling on top and chill until time to serve.
Butter or spray with Pam a 2-quart casserole dish. Butter 8 slices of bread and place in dish; cover with 8 slices of cheese. Brown sausage and crumble on top of the bread and cheese. Butter the other 8 slices of bread and put on top. Beat eggs with milk; pour over casserole. Refrigerate overnight. Bake at 300° for 1 hour and 15 minutes.
Place beans in large mixing bowl. Add peppers, red onion and scallions. In a small bowl, combine remaining ingredients, except cilantro garnish. Mix well to combine. Pour over bean mixture. Toss well to combine. Serve at room temperature. Garnish with cilantro. Makes 4 servings.
Melt margarine in baking pan. Mix sugar, eggs, margarine and vanilla in mixer bowl; mix well, then add flour and soda. Mix well. Fold in chocolate chips and nuts. Pour into the baking pan that the butter was melted in (8 x 13-inch). Bake 30 minutes in a 350° oven.
Melt chocolate chips with oleo. Cool. Add eggs and vanilla. Blend well. Mix marshmallows and nuts. Pour chocolate mixture over marshmallows mixture. Sprinkle 3 pieces of wax paper with powdered sugar. Roll in rolls. Chill. Cut in slices.
Cook vegetables about 5 minutes until crisp-tender. Drain. In bowl, mix vegetables, onion and salad dressing; toss to coat. Cover and chill 2 to 24 hours, stirring once or twice.
Sprinkle peaches with sugar, cinnamon and nutmeg mixture. Place in 2-quart glass baking dish. Combine flour, oats, brown sugar and cinnamon in medium mixing bowl. Cut in butter until crumbly. Sprinkle over peaches. Microwave on High 4 minutes. Rotate dish one-half turn. Cook additional 3 to 4 minutes. Serve warm or cold with ice cream or whipped cream. Serves 6 to 8.
Wash chicken wings; pat dry. In a bowl, combine the crumbled crackers or bread crumbs, herbs and Parmesan cheese. Add seasonings and mix well to blend.
Mix all ingredients, marinade for awhile. I grilled it on my outdoor gas grill, but I am sure it would work fine on the stove as well. I like to eat this dish with white rice.
Brown meat in skillet with onion and garlic. Add Worcestershire sauce and seasoned salt. Stir in tomato sauce, picante sauce and kidney beans. Cook, uncovered, 20 minutes.
Set oven to 325°. Bake for 2 to 3 hours.
Choose kind of dried fruit. Soak fruit overnight. Wash and cook until soft-cooked. Drain off water. Add sugar and your favorite spice. Chill well in refrigerator. Roll out Butter-Me-Not biscuits. Fry in Mazola oil in electric skillet for slow even cooking. One package of dried fruit makes about 20 pies.
Heat oven to 350°. Line 9-inch square baking pan with foil, letting ends extend above 2 sides of pan. Lightly grease foil.
Wash and chop cabbage, peppers, cucumbers and onions together. Add salt; let stand for 3 hours. Drain. Boil the sugar, vinegar and celery seed; add to chopped ingredients. Can while hot.
Brown hamburger and onion. Add salt, pepper and chili powder. Cook well and add soup and tomato sauce; simmer 5 minutes. Pour over cooked macaroni. Sprinkle with cracker crumbs and grated cheese. Bake at 450° for about 10 minutes.
Combine in a large mixing bowl the wheat bread flour, dry milk, salt and yeast. Heat in saucepan over low heat until warm the water, honey and oil. Pour warm liquid over flour mixture. Blend at low speed 1 minute, then medium speed for 2 minutes. By hand, stir in 1 cup wheat flour and 4 to 4 1/2 cups additional all-purpose flour. Knead on a floured surface about 5 minutes. Place dough in greased bowl; cover and let rise 45 to 60 minutes until light and doubled in bulk. Punch down dough; divide in half. Shape each half into loaves. Place into greased 8 x 4-inch pans. Cover loaves. Let rise 30 to 45 minutes until light and doubled. Bake at 350° for 40 to 45 minutes until loaves sound hollow when lightly tapped from pan.
Combine and heat. Serve in chafing dish, using round Fritos to dip.
Cream the butter and sugar. Add egg and vanilla, then add flour, soda, salt and sour milk. Stir in rhubarb. Mix the last 3 ingredients; sprinkle on top. Bake for 45 minutes at 350°.
Saute green peppers and onions in oil over medium heat for 10	minutes. Add remaining ingredients, stirring well. Cover, reduce heat and simmer 15 minutes. Yields 10 to 12 servings.
Put celery, carrot, vinegar and salt in saucepan with 2 to 3 quarts of water. Bring to rapid boil. Add the unpeeled shrimp. If small shrimp are used (not over 1/2-inch diameter) they will be cooked shortly after the water returns to a boil. Medium shrimp cook in 2 to 3 minutes. When cooked, drain shrimp. Peel and devein. Put them in a shallow bowl and add the oil, lemon juice, salt to taste and pepper (optional) while shrimp are still warm. Mix well and steep in the seasonings at room temperature for 1 to 1 1/2 hours before serving. Serve with crusty French bread or Italian bread. Yields 6 servings.
Rinse and core cauliflower. Cut into flowerets; set aside. Bring a medium saucepan of water to boil, adding 1/4 teaspoon of the salt. Boil cauliflower for 5 minutes; drain. Let cauliflower cool completely in colander. In shaker jar, mix rest of ingredients. Pour onto cooled cauliflower and toss gently. Let marinate 30 minutes. Serve at room temperature or chilled. Makes 4 to 6 servings.
In a large nonstick skillet coated with nonstick cooking spray, brown roast on all sides. Transfer to a 5-qt. slow cooker. Add water to the skillet, stirring to loosen any browned bits; pour over roast. Sprinkle with seasoned salt, soy sauce, Worcestershire sauce and garlic powder. Top with apple and onion. Cover and cook on low for 5 - 6 hours or until the meat is tender. Remove roast and onion; let stand for 15 minutes before slicing. Strain cooking liquid into a saucepan, discarding apple. Bring liquid to a boil; cook until reduced to 2 cups, about 15 minutes. Combine cornstarch and cold water until smooth; stir in browning sauce. Stir into cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over beef and onion.
Preheat oven to 350°. Mix cake mix, eggs and oil in bowl. Mix well. Fold in chips and nuts. With teaspoon, measure out 1 teaspoon of cookie dough onto ungreased cookie sheet. Cook 8 to 10 minutes. Yields 24 to 36 cookies.
Grind cookies in blender or food processor. Mix cream cheese, oleo and sugar. Mix pudding with milk and beat. Add Cool Whip. Add cheese mixture to pudding. Put one layer of cookies on bottom of pot, then a layer of cheese/pudding. Alternate layers until all ingredients are used, ending with cookies. Add artificial flowers and use as centerpiece during dinner, then surprise your guests when it is time for dessert.
Combine sugar, flour and salt. Add beaten egg, vanilla and sour cream. Beat until smooth. Add apples. Pour into unbaked pie shell. Bake at 375° for 15 minutes. Reduce heat to 325° and bake 30 minutes. Remove from oven and sprinkle with mixture of brown sugar, flour and butter from above. Bake an additional 20 minutes.
Mix cream cheese and salad dressing until well blended. Add other ingredients. Chill. Serve with vegetable dippers.
Combine jello and boiling water. Mix well. Stir in pineapple, juice and pie filling. Pour into a 7 1/2 x 12-inch dish. Refrigerate until set. Mix together cream cheese, sugar, sour cream and vanilla. Spread over strawberry gelatin. Sprinkle with nuts.
Slice muffins in half, then into quarters. Mix remaining ingredients in bowl with mixer. Spread on muffin quarters. Arrange on baking sheet and flash freeze. Store in plastic bags.
Melt margarine in large frying pan. Saute onion until soft. Add chili peppers, tomatoes, garlic and coriander. Serve for 1 hour. Keep on very low heat and then add cheese cubes and heat until melted. Serve warm with taco chips.
Crumble crackers and mix with melted margarine, then add poppy seed and mix again. Put half of crackers in bottom of a 9 x 13-inch pan. Mix soup, sour cream and chicken. Pour over crackers. Top with remaining crackers. Bake at 350° for 30 minutes or until top is browned.
Boil raisins and water until 3/4 cup liquid remains. Cream together sugar, eggs and butter. Add flour, soda, salt, cinnamon and liquid. Mix together. Stir in raisins. Pour in jelly roll pan. Bake at 375° for 20 minutes. Immediately spread with powdered sugar icing made of:
Mix all ingredients. Pour into 2 pie shells. Bake at 325° for 1 hour.
In medium bowl, combine cookies, flour, coconut and chocolate chips. Stir in spread, condensed milk and vanilla extract. Spread into 8 or 9-inch square baking pan. Bake at 375° for 25 to 30 minutes or until lightly browned around edge. Cool; sprinkle with confectioners sugar. Cut into bars. Yield: 2 dozen.
Mix first 4 ingredients together. Spread on slices of party loaf. Top with bacon. (May be frozen at this point. Place on cookie sheet until frozen, then store in plastic bag.) When ready to serve, place under broiler until cheese melts.
Boil hen until tender; add water to make 2 quarts. Set aside. Cut onions, celery, pepper and garlic. Cover and simmer until tender. Put paste, tomatoes, veggies and 2 cups broth in heavy pan. Cook slowly for 2 to 3 hours. Add peas and all other ingredients. Salt to taste. Add water to make 2 quarts. Bring to a boil. Add spaghetti and cut up chicken. Mix well. Bake in covered roaster in medium oven until hot. Serve with grated cheese.
Drain tuna, crumble crackers fine and dice onion. Mix all ingredients together. Add small amount of Crisco oil or margarine to pan. Make patties thin. Fry slow and until brown, then turn.
Mix graham crackers with melted butter and sugar. Press mixture firmly into bottom of 9 x 13-inch pan.
Sift first 5 dry ingredients. Work in shortening as if making biscuits. Reserve 2/3 cup of this mixture. To remaining mixture, add egg, lightly beaten, and combine with milk. Beat until smooth. Put into shallow pan, greased and dusted with flour. Add brown sugar and cinnamon to 2/3 cup of dry mixture and spread over cake. Bake in oven at 350° for 25 minutes. Serve warm.
Mix jello, sugar and water; heat until it boils. Cool. Beat together cheese and yogurt. Fold in baby food, pineapple and jello. Add pecans. Put in 1-quart mold or 6 x 10 pan. Serves 12 to 14.
Combine flour, salt,	cream of tartar, baking soda, sugar and corn meal. Cut in 3/4 cup shortening. Add milk slowly; mix well,	then add well beaten egg. Bake in an 8 x 8-inch pan at 425° for 20 to 25 minutes.
Combine ingredients; top with crushed potato chips. Dot with butter. Bake, uncovered, for 30 minutes at 425° oven or until bubbly on top.
Put 2 tablespoons butter in saucepan with flour; add onions, stirring until light brown. Add milk and stir until thick. Add meat, salt and vegetable seasoning. Cut meat into small chunks; add to white sauce and cook for 10 minutes, stirring constantly. Pour into pie crust and top with small biscuits. Makes one 10-inch pie. Makes 8 servings.
Mix the first 5 ingredients together and let set overnight. Next day, drain. Cook vinegar, mustard, turmeric, celery seed and black pepper. Add zucchini and cook 15 minutes; jar.
Heat oven to 325°. Cut ribs into serving pieces. Arrange, with meaty sides up, in ungreased, rectangular pan, 13 x 9 x 2-inch. Cover. Bake about 2 hours or until done. Drain.
In a medium saucepan, combine soups and milk. Stir. Tear up cheese; add. Stir until melted.
Mix dry ingredients and set aside. Beat milk and eggs together. Add dry ingredients and butter to milk and egg mixture and cook slowly until thickened, stirring constantly. (If not thickened by boiling stage, add more flour. Mixture should not boil.) Add vanilla. Pour into pie shell. Cool before refrigerating. Top with whipped cream.
Saute vegetables in oleo until onion is transparent. Add crabmeat or shrimp, parsley, onion tops and soup. Add 1 tablespoon of flour to thicken.
Mix flour, oleo and sugar well and press into pizza pan or 9 x 13-inch glass dish. Bake at 350° for 10 to 12 minutes; let cool. Mix together Eagle Brand milk, cream cheese and lemon juice and spread on cool crust. Cook together 1 quart berries with the cornstarch; cook until thick. Spread on top of cream filling. Frost with Cool Whip. Sprinkle with nuts, if desired.
Drain and flake salmon. Remove skin and bones. Combine all ingredients except nuts and parsley. Chill well, rolled in wax paper. When thoroughly chilled, serve with crackers.
Melt and blend all ingredients in crock-pot or large pot. Enjoy with tortilla chips, sour cream and peppers.
Preheat oven to 400°. Crumble sausage into large skillet. Add onions. Cook and drain. Place sausage in large bowl. Add all other ingredients. Mix well. Spread mixture into 11 x 7-inch baking dish. Bake 20 minutes. Cool 20 minutes on rack before cutting. Serve warm or cold. It's also good to serve sour cream with it. Yummie stuff.
Preheat oven to 350 degrees. Add eggs to apples. Add oil, cinnamon, salt, sugar and raisins and nuts. Sift together flour and baking soda. Mix into apple egg mix. Put into well greased bundt pan. Bake 45 - 65 minutes depending on your oven. Carefully turn onto serving plate.
Preheat oven to 400°. Mix ingredients and pour into crust. Bake for 10 minutes and reduce heat to 225° to 250°. Bake for 20 to 25 minutes longer. Cheese cake is better if left in refrigerator for a day before cutting.
*Substitute a can of Goya coconut milk (16 ounce) plus 16 ounces milk for 4 cups milk. You can also cut down on sugar, if you use this product.
Mix soda, salt and flour. Add to creamed mixture. Bake at 350° for about 1 hour. Yields 1 large or 3 small loaves.
Heat the milk and add the marshmallows, then stir. Add the pineapple with juice, nuts and Cool Whip. Put crushed graham crackers into a 9 x 13-inch dish. Pour mixture over and chill 4 hours.
Boil margarine, sugar, cocoa and milk for 1 1/2 minutes. Turn off heat and add peanut butter, vanilla and oatmeal. Stir until well blended. Drop by teaspoons onto wax paper.
Layer bean dip in oblong casserole. Combine avocado and lemon juice. Layer on bean dip. Mix sour cream, mayonnaise, salt, pepper and taco seasoning together. Layer on avocados. Layer chopped onions on sour cream mixture. Layer tomatoes on onions. Layer cheese on tomatoes. Layer black olives on cheese. Serve with chips.
Mix all vegetables together in bowl; lightly salt. Put in garlic powder to taste and vinegar. Add hot peppers to taste, depending on heat of peppers. Add cilantro (optional).
For marinade, in a large mixing bowl, combine cooking oil, vinegar, garlic, jalapeno pepper, oregano, seasoned salt and cumin. Pour half of the marinade into another bowl. Add chicken strips to 1 bowl of marinade. Add pepper strips and onion to the other bowl. Cover and marinate both bowls at room temperature for up to 30 minutes or in the refrigerator for 2 to 24 hours.
Brown ground beef. Pour off excess fat. Pour in Ragu sauce and simmer for 5 minutes. Mix noodles, ground beef and sauce in casserole dish. Sprinkle cheese on top. Bake at 350° for 10 minutes.