HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind pears, onions, peppers. Mix sugar, spice, vinegar. Bring syrup to a boil and add the ground mixture. Boil 30 minutes. Put in pint jars. Seal.
Put all ingredients in a saucepan and cook, stirring constantly. Cranberries will pop as they cook. Should be slightly thick.
Mix all ingredients together. Use 1 or 2 tablespoons of mix to 1 cup of hot water.
Mix ingredients and marinate wings overnight for 12 to 24 hours. Cook, covered with foil, in a 350° oven for 45 minutes, then remove foil and cook another 15 minutes or until done. Great for family gatherings!
Brown onion and celery until done. Add hamburger and fry until done. Cook egg noodles; drain with cold water. Put hamburger, noodles, corn and soup in casserole dish. Mix well. Bake at 350° for 1 1/2 hours.
Mix together. Heat juice from pears. Add jello and pour over fruit. Refrigerate for 2 hours before serving.
Peel and cut up potatoes. Put cooking oil in pan and heat. Place potatoes in pan and cook until light brown. Drain; put potatoes in bowl and add salt and eat.
Boil noodles until tender; drain and pour into large salad bowl. Microwave vegetables for 5 minutes until tender; drain and pour on top of noodles. Mix well with large plastic spoon in order not to tear up noodles. Sprinkle with lemon pepper and dressing; toss until well mixed. Ready to eat. Add diced meat if desired. Pepper and salt to desired taste.
Mix with water to a stiff dough and knead and pull until lively. Roll like soda crackers and score with a knife.
(If you do not like onion chunks in soup, grind up in blender with milk. Otherwise add milk to broth.)
Grease pan. Dump pineapple in pan and spread. Dump in pie filling and spread. Dump cake mix in and spread evenly. Sprinkle with pecans. Put butter slices on and bake at 350° for 48-53 minutes.
Soften gelatin in cold water 5 minutes. Beat egg yolks slightly and combine with milk, brown sugar, pumpkin, salt and spices. Cook over low heat or in double boiler and stir constantly until thickened, about 10 minutes. Remove from heat. Add gelatin and stir until dissolved. Chill until mixture is almost set, then beat until light and fluffy. Beat egg whites until foamy; add granulated sugar gradually and beat until mixture forms soft, moist peaks. Fold into pumpkin mixture and pour into pie shell. Chill until set or overnight.
Mix last 5 ingredients together. Spread mixture on hamburger buns or Italian rolls. Add a layer of ham and Swiss cheese. Wrap sandwiches in foil and freeze. Remove from freezer several hours before serving. Bake at 325° for 25 minutes.
Fry hamburger with onion. Drain. Cook macaroni. Add all ingredients. Cut tomatoes in bite size pieces.
Brown meat in lightly oiled skillet. Add chopped vegetables. Stir-fry about 5 minutes. Add tomato paste, soup, tomatoes and liquid. Cook, stirring frequently, in covered skillet or pan 30 to 45 minutes. Add dark red kidney beans last after washing and draining well. Add water, if necessary, for desired consistency. Add cayenne pepper, cautiously, if desired. Reheat just before serving. Serve with cooked rice and saltines.
Mix together and pour into 2 pie shells. You can use chocolate graham cracker pie shells. Top with Cool Whip.
Work together crushed pretzels, melted oleo and 3 tablespoons sugar. Press into a 9 x 13-inch pan. Bake at 400° for 7 minutes. Let cool.
Cream the shortening and sugar well. Add egg, one at a time, beating well. Add milk and flour alternately; mix well. Bake 3 or 4 layers. Use any filling; my favorite is Seven Minute Frosting.
Mix first three ingredients together and form into small balls and chill. Then dip in 1 pound package almond bark, melted in double boiler. Place on wax paper to set.
Cook puddings, sugar and milk for 1 minute over high heat, stirring vigorously for 1 minute. Remove from heat and stir in chocolate chips, marshmallows and vanilla.
Melt shortening in large skillet; add onions, garlic and beef. Cook and stir until browned; stir in catsup, Worcestershire sauce, salt, paprika, mustard, pepper and 1 1/2 cups of water. Cover; simmer 2 hours (I use round steak; it will become tender if simmered for 2 hours). Blend flour slowly with 1/4 cup water; stir gradually into meat mixture until thickened, 1 minute. Serve over noodles. Serves 4 to 6.
Mix all together in casserole dish and bake on low heat until rice appears to be done. You may want to add some additional water to casserole if it appears to be getting dry in oven.
Beat egg white until creamy. Slowly add sugar, Crisco and butter. Beat on high until frosting.
Combine first 4 ingredients in a large mixing bowl. Beat at medium speed until well blended. Fold in Cool Whip. Spoon into crust; sprinkle with peanuts. Chill 8 hours. Yields 1 (9-inch) pie.
Saute onion, green pepper and celery in margarine. Combine turkey with soup, milk and mushrooms. Add sauteed ingredients. Line casserole dish with 1/2 noodles. Pour mixture over noodles. Add remaining noodles. Bake at 350° for 35 minutes.
Saute onion slightly. Combine with hominy, chilies, sour cream, soup and 1/2 of cheese. Put in baking dish and sprinkle remaining cheese on top. Bake 30 minutes at 350°.
Mix boxes of jello pudding together. Add them to 3 cups boiling water and bring mixture to a boil. Let cool and when it thickens, fold in Dream Whip and oranges (drain the juice first). Chill in refrigerator.
Cover and simmer chicken, beef, onion, salt, pepper and water in large heavy kettle until chicken falls off bones. Cut chicken in pieces and return to kettle. Add tomato sauce, vegetables, rice and sauce. Cover and simmer two hours or longer. During last half hour, add butter and crumbs.
Boil kielbasa in water with vinegar for 5 minutes. In a greased deep dish, layer onions, potatoes and bell pepper. Also salt and pepper to taste. Add 1/2 cup water. Sprinkle top with paprika. Lay kielbasa on top and cover tightly. Bake for 1 hour at 350°. Uncover and bake another 1/2 hour.
In heavy skillet, heat Wesson oil. Add garlic and onion and cook until soft. Add beef and seasonings; cook until crumbly. Mix in tomato paste and hot water; simmer 5 minutes. In a 9 x 13 x 2-inch baking dish, place a thin layer of sauce, next put half the noodles, then all the Ricotta or cottage cheese and on top of that, half the Mozzarella. Repeat with the remaining half of noodles, sauce and Mozzarella on top. Bake at 350° for 30 minutes or until bubbly. Let stand out of oven for 10 minutes before cutting into squares. Serves 6 to 8.
In large bowl, break up tuna fish. Add tomatoes, onion and pasta. Mix well. Add cucumber dressing and mix again. Add mayonnaise to make very creamy. Put mixture in casserole dish and cover top with potato chips. Bake at 350° for 30 to 40 minutes. Makes 4 to 6 servings.
Peel cooked potatoes. Brown bacon and break or cut into pieces. Brown onion in bacon fat. Cube cheese; mix together. Cook in crock-pot 2 to 4 hours on low.
Mix sugar, corn syrup and water in pan. Cover and bring to boil. Uncover when it starts to boil. Beat egg whites. Test mixture, drop a small amount of mixture in cup of cold water. If drop forms a ball, mixture is ready. Pour mixture into egg whites. Add vanilla. Spread mixture on cake. Add pineapple and coconut.
Layer 1/2 of the bread in a 9 x 13-inch casserole. Put in all the cream cheese. Put in the rest of the bread. Mix beaten eggs, maple syrup, milk, cinnamon sugar and vanilla. Pour over bread, cover with plastic wrap overnight in refrigerator. Bake at 375° for 45 minutes. Serve with maple syrup or fruit. Serves 8.
Cook bacon. Place green beans in water in 1/2-quart microwave-proof casserole. Cook, covered, on High (maximum power) for 9 to 10 minutes, or until almost tender, stirring once during cooking time. Add onion and Italian dressing. Cook, covered, on High (maximum power) for 3 to 4 minutes, or until beans are tender and onion is transparent. Sprinkle with crumbled cooked bacon.
Brown hamburger in pan and drain off fat. Add tomato sauce. Cook noodles according to directions on package. Place in casserole dish alternating layers of noodles, meat with sauce and cheese. Bake for 30 minutes in a 375° oven.
Crumble cake mix into 9 x 13-inch pan. Pour cherry pie filling, pineapple, nuts and coconut into order over cake mix. Melt butter. Pour over all and bake at 400° for 35 to 45 minutes.
Soak bran in water. Cream the Crisco and sugar. Mix milk and eggs. Add to Crisco and sugar. Mix in bran mixture. Add flour, soda and salt. Gently fold in until moistened the All-Bran. Bake at 400° for 10 to 20 minutes in muffin pans. Store in refrigerator 3 to 4 weeks.
Cook macaroni and drain. Place in large bowl. In large skillet, place shortening, beef and onion. Drain off excess fat. Add salt, pepper, steak sauce and catsup. Mix meat and macaroni; let cool. Add cheese. Mix egg, milk, 1/2 cup catsup and additional cheese, if desired. Pour over casserole mixture and bake in covered dish at 350° for 25 to 30 minutes.
Sift flour, salt and baking powder. Add to apples and nuts. Combine sugar, eggs and vanilla. Stir into fruit mixture. Spoon into crust. Bake at 350° for 30 minutes or until set and lightly brown.
Cream butter, 1/2 cup sugar, vanilla and salt until fluffy. Stir in flour until well blended. Chill 30 minutes or until firm enough to handle. Shape in 1-inch balls. Place 1-inch apart on ungreased cookie sheet and bake in preheated 375° oven until light golden, 12 to 15 minutes. Remove to rack (close to each other) and while cookies are still warm, sift heavily with confectioners sugar. Cool, then store airtight in cool, dry place. Before serving, sift cookies with more confectioners sugar. Makes about 48.
Bake potato in oven or microwave until done. Immediately after taking from oven, slice open potato and remove "meat" of potato. Place in medium sized bowl. Mash potato with fork. Gradually mix in powdered sugar. Add butter while hot. Add coconut and vanilla. Shape dough into little potato shapes. In a small bowl, mix instant cocoa and cinnamon. Roll mini potatoes in mixture.
Mix all ingredients. Top with buttered bread crumbs. Bake for 30 minutes at 350°.
In a 5-quart saucepan over high heat, heat apple cider, cinnamon sticks, allspice and cloves to boiling. Reduce heat to low, cover and simmer 15 minutes.
Mix these ingredients well and sprinkle over squash mixture. Bake at 350° for 30 minutes.
Mix 1 quart cranberry juice and juice of 2 lemons with the 1 pint orange juice and place in punch bowl over cake of ice. Add the 2 quarts of ginger ale. Yields 4 quarts.
Combine sugar, water and lemon juice in a pan. Bring to a boil, stirring, then simmer for 5 minutes. Add the pears. Boil, then simmer for 5 minutes. Add the cranberries, then bring to a boil for 7 minutes. Remove from heat and add the ground allspice. Let cool and add lemon juice to taste. Transfer to glass bowl and refrigerate.
Melt butter in saucepan on low heat. Blend in arrowroot. Remove from heat and add water, mustard, cinnamon, sugar, lemon juice and raisins. Heat to a boil; stir constantly for 1 minute. Spoon over ham in baking dish. Bake for 1 hour at 350°. Serves 4.
Place butter in pan. Add chopped onion; brown this. Pour on bouillon and consomme soups. Add uncooked rice. Place in casserole; cook in a 350° oven for 1 hour.
Heat oil in a large saute or frypan. Saute nuts, tomatoes, garlic and broccoli (until broccoli is tender but still very green). Add cooked pasta and toss. Add salt and pepper to taste. Sprinkle with grated Italian cheese when ready to serve. Serve at room temperature.
Cook gizzards in enough water to cover until almost done. Add livers and cook until tender. Chop in small pieces. Heat butter in large skillet. Add green onions, celery, green pepper and onions. Cook over low heat until they are soft. Add parsley flakes, garlic and meats. Cook over low heat for about 20 minutes, stirring until well blended. Add thyme, salt, pepper and then rice with broth from gizzards. Mix well. Spoon into casserole and bake in a 325° oven for 20 minutes or until bubbly.
In skillet, heat oil over medium-high heat. Add seasonings; saute 30 seconds. Add shrimp. Saute 2 minutes or just until pink. With slotted spoon, remove shrimp to bowl. To mixture in skillet, stir in flour, tomato paste and 1/4 cup chicken broth. Gradually stir in remaining chicken broth. Boil 2 minutes to thicken. Add shrimp; toss. Cook 1 minute. Pour into bowl. Serve over rice.
Wash and cut off flowerets of broccoli. Place on microwave safe plate. Dab butter on top. Salt. Cover with plastic wrap. Microwave on High for 5 minutes. Grate cheese. Remove plastic wrap and sprinkle cheese on top. Replace plastic wrap. Microwave on High for 1 minute. Let stand for 2 or 3 minutes.
Layer lettuce, green pepper, peas, onion rings and celery. Spread mayonnaise over all ingredients. Sprinkle Parmesan cheese. Cover and refrigerate for several hours. Sprinkle with bacon bits when ready to serve.
Place catfish in baking dish. Melt butter and brush over fillets. Sprinkle with lemon-pepper seasoning. For more lemon taste, pour a teaspoonful of lemon juice over each fillet. Bake at 350° for 30 to 40 minutes, depending on thickness of fillets.
Combine milk, sugar, biscuit mix, eggs, orange rind, butter and vanilla in blender. Cover and blend on low speed for 3 minutes. Pour into greased 9-inch pan. Let stand about 5 minutes, then sprinkle with coconut. Bake at 350° for 40 minutes. Serve warm or cold.
Beat eggs and milk by hand; stir in other ingredients. Pour into buttered 8-inch glass baking dish. Bake in preheated 325° oven for 25 minutes or until knife in center comes out clean. Any kind of meat may be used instead of ham. Try bacon or crab. They are both good. Good any meal.
In 2-quart saucepan combine potatoes, celery, onion, chicken broth, basil, salt and pepper. Bring to boil. Reduce heat, cover and simmer 15 minutes until vegetables are tender. Meanwhile, in blender, combine cottage cheese, peas and milk and blend, covered, until smooth. Stir mixture into the cooked vegetables and heat. Do not allow it to boil. Makes 6 generous servings.
Preheat oven to 325°. Mix all ingredients and pour into casserole dish. Bake 1 hour, stirring several times during the last 20 minutes of baking.
Mix softened cheeses well with seasonings and pecans. Shape into a ball and wrap in waxed paper and chill. When well chilled, shape into a firm ball or log. (May wait to add pecans until ball is firm and roll to cover or roll in chopped parsley, chili powder or sprinkle with paprika for serving.)
Mix Italian dressing and Salad Supreme together. Pour over cooked spaghetti. Add pepper, celery, onion, tomatoes and olives, all chopped fine. Refrigerate and stir occasionally.
Brown meats; drain. Put into crock-pot with cheese. Simmer until cheese is melted. Mix thoroughly. Serve warm on crackers.
Sift flour, sugar and salt together as many as 8 times. Beat whites until stiff and sprinkle in cream of tartar. Add ingredients, tablespoonful at one time, if using electric mixer. Bake at 325° for about 60 minutes in ungreased tube pan. Cool cake in pan for 1 hour inverted over a bottle. Then remove and peel outer layer before frosting.
Preheat oven to 400°. In 9 inch pie plate, mix soup, vegetables, and chicken.
Sift flour in large bowl; make hole in flour mixture. Mix together soda, buttermilk and vanilla (be sure soda is dissolved well). Use electric mixer to cream sugar, shortening and eggs. Add buttermilk mixture. Gradually pour this into hole in flour and mix well.
Mix sugar, Crisco and oleo; cream well. Add egg yolks, one at a time. Add flour, milk, soda and vanilla. Fold in stiffly beaten egg whites and coconut. Bake in 3 layers at 350° for 25 minutes or until done.
Cut kernels off ears of corn to make 1 cup. Stir together flour, baking powder, and 3/4 teaspoon salt. Combine egg, milk, and corn. Stir in dry ingredients; mix just until moistened. Heat 1 1/2 inches oil to 375° in skillet that is a least 3 inches deep. Drop batter by tablespoons into hot fat. Fry until golden brown, 1 1/2 to 2 minutes per side, turning once. Drain on paper toweling. Serve with warm maple syrup, if desired. Makes 24 fritters.
Wash, pare if desired, quarter and core cooking apples. Simmer, covered, with cinnamon in a small amount of water until tender, about 10 minutes. Remove cinnamon. Press apples through sieve. Stir in sugar. Reheat to boiling. Pour, boiling hot, into hot sterilized jars, leaving 1/2-inch headspace. Stir with rubber bottle scraper or other non-metallic spoon to remove air bubbles. Adjust caps. Process pints and quarts 20 minutes in boiling water bath.
Combine all ingredients; refrigerate at least 2 hours, overnight is better. To	serve,	ladle into small bowls and garnish with sour cream and cucumber slice. Good to have for a Fourth of July picnic.
Cook the pasta for about 10 minutes in a huge pot of boiling water. Meanwhile heat the oil in a large frying pan. Add the onion, pepper, zucchini, squash, garlic and ginger. Saute for about 4 minutes or until vegetables are just crisp-tender. Then add the mushrooms, tomatoes, snow peas, scallions and parsley. Cook for about 3 minutes more. Drain the pasta; toss it with the vegetables, soy sauce, sesame oil and hot sesame oil. Serve hot or at room temperature.
Preheat oven to 350°. Cook meat; drain fat. Add soup, beans, onion, hot sauce and corn; mix well and cook together for a few minutes. In large baking dish, put layer of tortillas, layer of mixture, top with cheese and continue these layers until mixture is used and top again with cheese. Place in oven until cheese is well melted.
Cube bread into a 9 x 13-inch pan. Put sausage and cheese over bread. Beat the eggs, milk and mustard together and pour over ingredients. Refrigerate overnight.
Wash cucumbers. Slice paper thin; also, the onions. Mix with salt and ice cubes in a plastic bag. Refrigerate for 3 hours and then drain. Boil sugar, vinegar, bay leaves, mustard seed and turmeric for 5 minutes. Add cucumbers and onions. As soon as it comes to a full boil again, remove from heat and put in jars. For safekeeping, boil the jars and lids to sterilize them. Store in the refrigerator.
Combine all ingredients in a Dutch oven and bring to a boil. Reduce heat to medium and simmer for 5 minutes. Seal in jars or may be refrigerated for up to 1 month in unsealed jar.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each. Blend in vanilla and chocolate.
Cook macaroni according to package directions. Brown hamburger and drain. Add spaghetti sauce to hamburger. Use a 13 x 9-inch baking dish. Spread macaroni on the bottom. Place hamburger and spaghetti sauce on top. Bake at 350° for 20 minutes.
Dissolve jello in water. Add juice, cranberries, celery, apples and nuts. Pour in mold and place in refrigerator.
Sift dry ingredients; cut in the shortening. Put the egg in a cup; add enough water to make 2/3 cup liquid. Pour this over other mixture; mix until forms a smooth ball. It is then ready to roll out. This makes three 2-crust pies or six 1-crust pies. It also keeps well in refrigerator for a week.
In pan over medium heat, brown bacon; pour off fat. Add white and green parts of onions (reserve 1/2 cup of dark tops). Cook and stir 1 minute. Add broth and potatoes. Cover and cook for 15 minutes. Add carrots; cook 5 minutes more. Add bell pepper, zucchini, corn and thyme; cook until tender. Add turkey or chicken and reserved onion tops. Mix milk with cornstarch; add to pot. Bring to a boil, stirring constantly. Season with salt and pepper.
Rinse mushrooms; remove stems. Dice mushrooms; set aside. Place mushroom caps in lightly greased 13 x 9 x 2-inch baking pan. Brush mushroom caps with melted butter.
Saute onion in butter. Combine all ingredients in large casserole dish. Bake at 400° in covered dish until rice is tender.
Brown beef and drain. Stir in taco seasoning. Toss with lettuce, cheese, onion, tomato and beans. Stir in dressing and Fritos.
Combine 1/4 cup flour and 1/4 cup milk. Mix to form a smooth paste. Stir into boiling soup. Add remaining 2 3/4 cups milk and cheese. Stir until cheese is melted and soup thickens. Eat and enjoy!
Cook rice as directed on package. Saute the onion and pepper in butter. Mix all ingredients and bake in an 8 1/2 x 13-inch casserole, uncovered, at 350° for 45 minutes.
Cut cream cheese and oleo into flour. Mix like for pie crust. Roll into balls. Press into ungreased tassie pans. Makes 48. Bake at 350° for 15 minutes or light brown.
Cook margarine, sugar and milk on medium heat, stirring frequently, until 236°. Remove from heat. Stir in chips, marshmallow cream, nuts and vanilla. Pour into greased plate. Cool and cut.
Combine flour, Equal and salt in medium bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Mix in water, 1 tablespoon at a time, mixing lightly with a fork after each additional until a dough is formed. Refrigerate until ready to use.
In a saucepan	dissolve sugar in water and bring to a soft boil. Add	syrup mixture	to beaten egg whites slowly. Fold in fruit puree. Put mixture in baking pan. Place pan on a few small rocks on bottom of Dutch oven. Bake until light brown on top. Serve with more puree.
Mix all ingredients well. Pour into 3 greased and floured 9 inch cake pans. Bake at 350° for 30 to 45 minutes. Cool.
Cream shortening; add sugar, then well beaten eggs. Sift baking powder, nutmeg, salt and 1 cup flour. Add, alternately with milk, to 1st mixture. Add additional flour to make dough stiff enough to handle. Toss on floured board. Roll 1/2-inch thick and cut into strips. Twist and fry in deep fat (300° to 370°). Drain on ungreased paper and when cool, roll in powdered sugar. Makes about 3 dozen.
Scoop ice cream into balls. Roll in coconut. Serve immediately or place in freezer in shallow pan. Cover.
Combine berries and lemon juice in a large saucepan. Bring to a boil and then remove from heat. Add box of Sure-Jell and stir for 20 minutes. Add Karo syrup and sugar and stir until well blended. Pour into a flat pan and let it set overnight, stirring occasionally. Put into jars and freeze. Makes 4 pints.
Mix and place in a 9 x 13 1/2-inch baking dish; bake 8 minutes at 350°. Remove from oven and cool.
1st Layer: Mix crushed pretzels and melted butter together. Put on bottom of a 9 x 13-inch Pyrex dish. Bake at 350° for 10 minutes. Cool.
Melt butter; add peanut butter, cracker crumbs and sugar. Stir in nuts. This makes a very stiff batter. Form into balls the size of large walnuts. Let them dry for four hours or overnight. Melt the butterscotch bits with the paraffin and dip each cookie. I keep the pan over hot water and use two forks.
Preheat oven to 350°. In a large bowl mix Cheez Whiz and soup until well blended. Chop cooked broccoli and add to cheese/soup mixture. Stir well. Mix in cooked rice and wheat germ. Spoon into a 13 x 9-inch baking dish. Sprinkle top with bread crumbs. Bake 25 to 30 minutes.
Cut chicken breasts in strips. Beat egg until foamy. Soak chicken in egg mixture. Refrigerate at least one hour. Roll in bread crumbs. Brown strips in frying pan. Place in casserole dish. Sprinkle mushrooms over top of chicken. Put 2 teaspoons chicken broth to 1 1/2 cups water over chicken. Sprinkle Mozzarella cheese on top. Bake, covered, 45 minutes at 350°.
Oil 12 cup Bundt pan with Crisco and flour. Blend all ingredients together until smooth, using electric mixer. Pour into Bundt pan. Bake at 350° for 45 minutes, until tester inserted in center comes out clean. Invert onto serving platter. Dust with powdered sugar if desired.
Brown meat and drain. Add other ingredients and mix well. Place muffin halves under broiler and toast. Add meat mixture and top with cheese. May cut in 4 and use as hors d'oeuvres.
Stir biscuit mix and water together with a fork in a medium mixing bowl to form a soft dough. Gently smooth dough into a ball on floured surface. Knead 5 times. Roll dough onto a square, 12 x 12-inch. Cut square into 12 equal rectangles, each 4 x 3-inch. Wrap each rectangle into dough around 1 frankfurter. Pinch edge of cardboard to fit into microwave. Cover with wax paper. Place franks on cardboard. Brush with melted butter. Cooking time is 7 minutes. Recipe yields 6 servings.