HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add macaroni and salt to boiling water. Cook for 12 minutes and drain water. Add margarine, sugar, pepper and tomatoes. Add cheese over top and let simmer until cheese melts.
Make gelatin according to package directions using 1 1/4 cups water and chill until slightly thickened. Add remaining ingredients. Stir and chill until firm.
Mix all ingredients and chill overnight. The longer this sets, the better it gets. Good with meats or hot dogs from the grill.
Peel eggplant and boil in salted water until tender; drain. Mix mashed eggplant with celery, onion, bell pepper and egg. Put in buttered dish in layers with dry bread and cheese. Use salt and pepper to taste. Bake about 40 minutes or until golden brown.
Peel oranges, using pulp only. Put oranges and cranberries through food grinder.
Combine cake mix and 2 cups hot water. In another bowl, combine 1/2 cup warm water, sugar and yeast. Mix the two mixtures with 4 1/2 cup flour and salt. Knead. Put in greased bowl to rise. Make rolls, tea rings, cinnamon rolls, etc. Bake at 350° for 30 to 35 minutes.
In a large stockpot, heat V-8, broth, water and diced tomatoes. Do not boil. Add all fresh vegetables. Reduce heat and cook until tender. Add peas and corn 5 minutes before serving. Garlic bread or crusty rolls make this a hearty meal.
Grate the zest from half the lemon. Cut the remaining lemon into paper thin slices. Mince the ginger. Heat 2 teaspoons olive oil in skillet; add the chicken breasts until golden all over, about 3 minutes on each side. Remove chicken. Dissolve the cornstarch in the chicken broth. Add the remaining olive oil to the skillet. Add the lemon zest, garlic, ginger and scallions and cook, stirring constantly. Return chicken to skillet. Add the lemon slices, sugar, pepper flakes and black pepper. Return to boil. Cover and reduce heat to low and simmer until chicken is cooked, about 5 minutes. Add salt.
Season chicken with salt, pepper and paprika. Brown on all sides in large ovenproof skillet or Dutch oven. Remove chicken. Set aside. Pour off all but 2 tablespoons of dripping. Add celery, onions and green peppers to skillet. Cook until tender. Stir in rice, broth and seasonings. Return chicken to pan. Cover and bake at 375° for 30 minutes or until chicken is tender. Fluff with fork. Serve with hot pepper sauce, if desired.
Combine ingredients in large boiler or slow cooker and heat at low temperature for about 3 hours. Serve hot. Yields about 12 servings.
Saute onions and garlic in oil. Blend in flour and seasonings. Gradually add milk; cook, stirring constantly until thickened. Toss hot pasta with sauce and remaining ingredients.
Melt butter in saucepan. Cook onion in butter. Add pimiento, soup and cheese. Pour into 2-quart casserole. Sprinkle with bread crumbs. Bake at 350° about 30 minutes.
In 13 x 9-inch pan, bake cake according to package directions. While cake bakes, combine pineapple with juice and sugar in a saucepan. Cook over medium heat, stirring often until thick and syrupy (20 minutes or so). When cake is baked, remove from oven and pierce top with fork at 1-inch intervals (punch lots of holes). Pour on pineapple mixture and spread over top of cake. Cool completely.
Combine ingredients. Boil until ingredients are in a soft ball stage. Beat until it is thick. Pour into a buttered pan. Let set until cool.
Remove core and place cabbage in a large pot. Cover with water and simmer until tender, but not soft. Remove from pot; when cool peel off leaves.
Mix 1/2 cup lukewarm water and yeast and set aside. Combine 1 1/2 cups lukewarm water, sugar, butter or oleo and salt. Add flour and mix together. Add yeast mixture, knead lightly and let rise 15 minutes. Bake 15 minutes at 425°.
Boil water, then add the rest. Mix. Let cool. Store in Tupperware or Ziploc bag.
Melt oleo and add remaining ingredients; mix well. Bake 30 minutes at 350°.
Wash potatoes. Cook in boiling water 15 minutes. Remove from heat; cool. Peel. Cut in half lengthwise. Place butter, corn syrup, water and brown sugar in heavy skillet (I use cast-iron). Arrange potatoes on top, cut side down. Cook over very low heat, basting occasionally, for 1 hour until tender and well glazed. Serves 6.
Set crushed cookies aside. Beat together egg whites and salt until soft peaks form. Add sugar to egg whites and beat until peaks form. Add vanilla, nuts and cookies to egg mixture with a light, folding motion. Spread in a buttered 9-inch pie plate. Bake at 325° for 35 minutes. Cool thoroughly. Whip whipping cream to peaks. Add confectioners sugar to beaten cream. Spread this on cooled pie. Garnish with chocolate curls. Chill 3 to 4 hours before serving.
Cream butter and sugar. Make paste, then add eggs. Put red food coloring and cocoa together in a separate cup. Add to cream mixture. Then add vanilla flavor and buttermilk together. Pour it into the mixture and add 2 cups of flour. Mix together real good soda and vinegar in separate, small bowl and add last. Bake at 350° for 30 minutes.
Cream shortening and sugar. Beat in egg. Combine flour, salt, cinnamon, cloves and allspice. Dissolve soda in water and add alternately with flour mixture to egg mixture. Stir in applesauce. Stir in raisins and nuts. Bake in preheated 350° oven for 1 hour in 8 x 12-inch greased pan.
Roast cumin seed in a 375° oven on baking sheet for 10 minutes; set aside. Heat a 6-quart kettle and saute bacon until clear. Add beef and brown over high heat. Add salt, pepper, onions, garlic and jalapenos. When meat is brown and onions are clear, add remaining ingredients. Blend tomatoes in a blender and simmer for one hour, stirring and correcting seasoning as needed.
In a large bowl, combine all dry ingredients. In small heat resistant dish, microwave or melt oleo. Add egg and milk. Mix well. Add milk mixture to dry ingredients all at once, mixing just until moistened. Fill greased cupcake tin 2/3 full or fill paper lined tin. Bake at 425° for 20 to 25 minutes. Serves 6.
Mix together in order listed and stir until moist. Turn on mixer and beat for 7 minutes. Pour into pans that have been greased and floured. Bake at 350° for 30 minutes. Makes 3 layers.
Sift together flour, sugar and salt. Set aside. Cream together shortening, peanut butter, brown sugar and baking soda. Add eggs, milk and vanilla. Then add dry ingredients. Chill batter.
Brown together ground beef, onion and green pepper. Mash potatoes and add sour cream. Mound potatoes around edge of skillet. Sprinkle with grated Cheddar cheese. Put lid on skillet to melt cheese. Serve.
Brown ground beef and onions. Add taco seasoning, evaporated milk, tomato sauce and salsa; let simmer for about 10 minutes. Combine cream cheese and sour cream in separate bowl. Layer noodles, meat mixture and cream cheese mixture in a 9 x 13-inch pan. Should be enough to this twice. Top with grated cheeses. Bake, uncovered, at 350° for approximately 30 minutes (until cheese is browned).
Mix. Bake at 425° for 25 minutes in greased muffin tins. Makes about 18 muffins!
Mix all ingredients together and pour into greased 2-quart Corning Ware dish. Bake, uncovered, 1 hour at 350° or until golden brown.
Peel and grind pears. Cook until tender. Add other ingredients and cook until mixture thickens. Cook time is about 1 1/2 hours.	Put in hot sterile jars and seal. Makes about 3 1/2 pints. This is good served over cream cheese or pork.
Mix all the ingredients. You may save some of the Cool Whip for topping. Pour into graham cracker crust and chill. Very good!
Sprinkle salt over cucumbers and onions and let set for 2 hours. Stir occasionally and then drain. Mix together sugar and vinegar and heat enough to melt sugar; let cool. Pour over pickles. Place in freezer container and freeze.
In a skillet, saute sausage until browned. Add onion and garlic; cook until onion is golden. Add artichokes, wine and broth. Simmer, covered, for 15 or 20 minutes. Cook pasta and toss with butter. Add salt, pepper, Parmesan and artichoke mixture.
Beat egg whites stiff. Add sugar gradually and continue to beat. Add vanilla. Fold in nuts and chocolate morsels. Preheat oven to 350°. Drop cookies by teaspoonfuls on brown paper on the cookie sheet. Cut oven off when cookies are put in. Let stay overnight or at least 5 hours; do not open door during this time. If you omit chocolate morsels and use crushed, sliced almonds, the cookie will be good for those on low-fat diets.
Peel and slice apples. Fill quart jars tightly. Cook syrup until thick and bubbly. Add lemon juice. Process 20 minutes in water bath or process in pressure canner 8 minutes at 5 pounds pressure.
Dissolve yeast in 1/4 cup warm water with 3 teaspoons sugar. Add to warm milk. Add all the rest of the ingredients. Stir in enough flour to make a soft dough, then knead for 5 minutes and let stand in warm place for 15 minutes. Shape into rolls on greased cookie sheet. Let rise until double. Bake at 375° for 15 to 20 minutes.
Bring large pot of water to boil. Drop in tomatoes, cover and remove from heat. Let set for 1 minute. Gently lift out tomatoes and peel off all skins. Drain on paper towels. Can be prepared to this point and refrigerated.
Saute ham, onions and garlic in oil about 5 minutes. Add pasta and cream. Cook 3 minutes. Remove from heat, stir in eggs. Salt and pepper tossing until evenly coated, garnish with tomatoes and serve with Parmesan cheese. Makes 4 to 6 servings.
Arrange asparagus on bottom of a casserole dish. Mix together peas, soup, milk and 3/4 cup of cheese. Pour over asparagus. In microwave, regular oven or on top of stove, heat until cheese is melted. Add remaining cheese and heat until melted.
Dredge chicken in flour; shake off excess. Lightly brown in oil and remove from pan. Lightly saute jalapeno, onion and bell pepper. Add garlic, Spanish rice and seasoning in package. Follow package instructions and add 2 bouillon cubes. Bring to a boil; add chicken pieces. Lightly mix. Cover and cook on low heat for about 20 minutes or until liquid has evaporated.
Sprinkle pecans and coconut in buttered 9 x 13-inch cake pan. Prepare cake mix according to package directions. Spoon into pan. Combine remaining ingredients in mixer bowl and beat until smooth. Spoon over cake, leaving 1-inch edge. Bake at 350° for 50 minutes. Cool in pan. Cut into squares.
Heat oven to 350°. Stir together pork luncheon meat, green pepper, onions and soup. In each of 2 ungreased baking pans (13 x 9 x 2-inch), spread 1/4 of soup mixture. Top with half of the potatoes and cover with 1/4 of soup mixture. Cover; bake about 1 1/2 hours or until potatoes are fork-tender. Toss crumbs with melted butter. Remove covers from pans; sprinkle each top with half of the crumbs. Bake 15 minutes longer. Serves 16.
Cut chicken livers into bite size pieces. Sprinkle with soy sauce, marinade the chestnuts in the wine. Wrap bacon around a slice of liver and one of the chestnuts. Secure with a wooden toothpick and broil slowly, until bacon is crisp. Serve hot.
Fry bacon, crumble and return to skillet. Do not drain bacon grease. Add onion and cook until soft. Drain 2 cans of green beans, pinto beans and water chestnuts and add. Add one can of green beans, undrained. (If using home-canned green beans, save about 1 cup of the juice and add to skillet.) Simmer for 15 minutes. Add mushroom soup and stir until well blended. Pour into greased 9 x 13-inch pan. Shake French fried onions on top of bean mixture. Bake in 350° oven until mixture is bubbly and beginning to turn brown.
Drain kraut well. Add chopped vegetables. Mix the dressing and pour over all. Seal and marinate for at least 1 hour (better if in refrigerator overnight).
Dissolve jello in hot water. Add cranberry sauce and stir until mixed. Then add other ingredients and stir. Pour into a 2-quart mold and chill until set.
Heat tuna in oil until hot; add flour to coat. Mix in the milk to the thickness you like. In other words, make a milk gravy with the tuna. Salt and pepper to taste. When you have the gravy the way you like, add in the peas. Cook until the peas are hot. Pour into a 2-quart baking dish. Top with the biscuits and bake according to the package. For a crispier biscuit, cook them on a cookie sheet for 6 or 7 minutes and then put on top of the filling, brown side down and finish baking until tops are browned.
On serving platter, combine linguine and Parmesan cheese. In large skillet, heat oil over high heat. Cook onion and garlic 1 minute. Add peas and carrots, cooking an additional 2 minutes or until vegetables are crisp and tender. Add dill; reduce heat to medium and cook 1 minute. Remove from heat. Gently fold in salmon and place mixture over linguine. Serve immediately. Makes 6 servings.
In a large serving bowl, layer first 5 ingredients. Mix mayonnaise and sugar together and spread over vegetables. Sprinkle cheese and bacon over this. Chill 4 to 6 hours.
Dissolve Jell-O in hot water. Let cool. Mix cake mix with oil and egg yolks. Add thawed strawberries and Jell-O. Fold in beaten egg whites; bake in 3 layer pans at 350° for 30 minutes. Cool. Frost.
Mix together as listed. Pour in uncooked pie shell and bake slowly at 300° until firm.
Cook pudding mix. Add cake mix. Pour into well-greased 9 x 13-inch pan. Sprinkle brown sugar on top; swirl through cake gently. Sprinkle butterscotch chips and chopped pecans over top. Bake for 35 minutes at 325°.
Combine all ingredients, saving 1/2 of cheese for top. Bake at 450° for 45 minutes.
Mix and marinate 4 hours. Bake at 350° for 1 1/2 hours. Turn over and baste.
Remove pickles from jar; drain well. Slice in round pieces and put back in jar. Add sugar and let set out on counter. Keep shaking and turning upside down until all of the sugar is dissolved, the put in refrigerator.
Mix together oil, sugar and eggs. Mix until fluffy. Add sifted flour, salt, soda and cinnamon. By hand, add apples and nuts. (Note: Batter will be stiff.)
Saute onion in margarine. Add ground beef, salt and pepper. Cook until done. Spread 3 cups shredded cabbage in baking dish sprayed with Pam. Cover with meat mixture. Add remaining cabbage; top with tomato soup. Bake, covered, for 1 hour at 350°.
Put peaches in baking dish and mix all other ingredients together. Spoon over peaches. Bake at 350° until golden brown.
Dissolve yeast in water. Heat together in saucepan the milk, sugar, salt and half the butter. (Heat to lukewarm.) Add yeast and flour. Mix well, but do not stir more than is necessary to blend ingredients. Place in greased bowl. Cover and let set in warm place for 15 minutes. Shape into rolls in prepared pan and brush with remaining butter. Let rise for 15 minutes in warm place. Bake in a 450° oven for 10 minutes.
Combine flour, baking powder and salt; set aside. Combine eggs, sugar and butter in a large mixing bowl; beat well. Add flour mixture alternately with egg nog beginning and ending with flour mixture. Stir in remaining ingredients. Pour batter into a greased and floured 8 1/2 x 4 1/2 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes or until wooden pick comes out clean. Cool in pan 10 minutes. Remove to wire rack and cool completely.
Return to oven for 5 to 8 minutes more, until marshmallows puff up and turn light brown. Cool completely and cut like pizza.
Boil sugar and milk to soft-ball stage. Add other ingredients and beat. Cool in buttered pan.
Combine first 3 ingredients, stirring until blended. Serve immediately with peppermint sticks.
Brown meat that has been floured in a small amount of oil. Put browned meat in large pot with remaining ingredients. If it is too thick, add hot water. Cook on medium heat for 1 to 1 1/2 hours. Salt and pepper as desired. Serves 8 to 10.
Saute onion in salad oil until limp and yellow. Add tomato puree and garlic. Stir in chili powder gradually. Add cumin, oregano and salt. Cover and simmer about 30 minutes. Stir occasionally, then strain through medium fine mesh strainer. Makes about 3 cups.
Brown ground beef in skillet until brown; drain off fat. Add to meat the onions, garlic, spaghetti sauce, tomatoes and undrained mushrooms. Mix well and simmer 20 minutes. Cook shell macaroni as directions on package. Drain and rinse in cold water.
Crust: Mix melted margarine and flour; press into oblong cake pan. Sprinkle pecans on top and press in. Bake until golden brown.
Beat egg whites 15 to 20 minutes until very stiff. Finely chop the pecans. Chop dates and toss with flour. Gently fold nuts and dates into egg whites. Drop onto greased cookie sheet and bake in slow oven at 300° to 350° until lightly brown.
Combine ingredients. Shape into 2 rolls. Wrap each in aluminum foil. Chill in refrigerator 24 hours. Punch holes in bottom of foil and bake 1 to 1 1/4 hours at 350°. Slice to serve.
In a 3-quart casserole, combine onion, green pepper, garlic and oil. Cook at High 2 minutes. Stir in tomatoes, tomato paste, salt, basil, oregano, thyme and red pepper. Cover with lid. Cook at High 10 minutes. Stir once. Add shrimp; cover. Cook at Medium-high 5 to 6 minutes or until shrimp are opaque; stir twice. Let stand, covered, 1 minute. Serve over spaghetti. Great! Yields 4 servings.
Boil eggs. Put in jug with vinegar and other ingredients. Let set about 1 week.
Baking Temperature: 350°. Baking Time: 1 1/2 to 2 hours.
Peel eggs and place in jar. In saucepan, combine sugar, salt, spices, vinegar and beet juice and bring to a boil; simmer for 3 minutes. Strain and pour over eggs. Put lid on jar and store in refrigerator for 2 days before serving. They will keep in refrigerator for several days.
Cook flour and milk together until thick. Let cool, then add sugar and Crisco. Beat until smooth and stands in a peak.
Wash excess salt from meat. Slice and mix beaten egg into buttermilk. Roll slice in flour; dip in milk. Roll in flour again and drop into boiling oil. Turn over when brown on one side. Dip out when done. Split a homemade biscuit and put meat inside. Very good anytime.
Run hot water over vegetables in colander until separated. Place potatoes in 2-quart casserole; set aside. Combine boiling water, milk and sauce mix. Pour over potatoes. Stir in vegetables and cheese. Bake at 375° for 40 minutes.
Brown the ground beef with the onions. Drain well. Combine all the ingredients and bake 2 hours at 350° with lid off. This mixture will seem quite liquid but the rice pulls it together.
Peel and slice potatoes; wash well. Place 1/2 of potatoes in dish and salt. Slice cheese and place over bottom layer of potatoes. Slice butter over cheese and spread 1/2 of onion on top. Place remaining potatoes over 1st layer. Repeat butter, onions, salt and cheese. Pour 3/4 to 1 cup milk over it all and bake at 350° for 1 hour.
Mix flour, sugar, margarine and nuts. Press in 13 x 9-inch pan. Bake for 15 minutes at 350° and then cool. Mix cream cheese, Cool Whip and powdered sugar and spread on cooled crust. Beat cold milk and pie filling well and pour on top. Spread the 1 cup of Cool Whip on top. Then sprinkle with chopped nuts. You may use any flavor of instant pie filling.
Beat egg whites until foamy. Begin adding sugar gradually and continue beating until stiff. Gently fold in nuts and chocolate chips. Drop by the teaspoonful onto a cookie sheet, making small mounds. Have the oven preheated to 350°. Place the cookies in the oven and immediately turn off the oven. Leave the cookies in the oven at least 3 hours or overnight. Makes about 4 1/2 dozen cookies.
Mash banana. Drain pineapple. Mix frozen strawberries (juice also), banana, pineapple and nuts.
In a small bowl, mix cocoa, butter and hot water. Set aside. In a large bowl, mix sugar, eggs and sour milk. Add cocoa mixture and stir. Add vanilla. Sift together flour, salt and baking soda. Add to mixture and stir well. Pour into greased and floured 10 x 15-inch cookie sheet. Bake at 350° for 20 minutes.
Mix ingredients together, adding hot sauce to taste (small amount at a time). Simmer until well mixed, stirring frequently.
Cook everything except tomatoes and cheese in a large skillet. Cover. When zucchini is tender, add tomatoes, cut up. When tomatoes are heated through, serve and add cheese.
Fry turkey, onion and pepper together. Put in large pan the bouillon cubes, green beans and tomatoes together and cook until celery is done. Add rest of ingredients and simmer for 45 minutes to 1 hour. Add chili powder and hot sauce to taste.
Mix eggs with zucchini and onion. Add corn muffin mix. Add salt and pepper. Mix well. Pour into greased 8-inch square glass baking dish. Bake 30 minutes at 350°. Sprinkle cheese on top. Bake an additional 15 minutes.
Heat and boil to dissolve sugar. Spray square or round pan with Pam and place rolls inside. Pour liquid over rolls. Bake at 350° until brown, 10 to 20 minutes.
Mix first 3 ingredients and add Cool Whip. Beat thoroughly. Pour into pie crust and refrigerate. Top with extra Cool Whip and decorate with chocolate chips. (Can use the creamy peanut butter and top with pecans.)
Shake flour in oven bag and place in baking dish. Add gravy mix, garlic and water to oven bag; shake. Sprinkle chicken with salt and pepper (for seasoning). Place in oven bag. Close bag with nylon tie. Cut 6 (1/2-inch) slits in top of bag. Bake 45 minutes or until chicken is tender.
Combine dry ingredients and milk. Bake in well greased and floured pan for 20 to 25 minutes or until done at touch. Bake at 350° in three 9-inch pans.
Crush Oreos and place half in the bottom of an 11 x 17-inch pan. Save the rest for the top. Use a mixer to blend Cool Whip, cream cheese, sugar and margarine. In a bowl, combine pudding, milk and vanilla. Beat mixture until pudding consistency. Combine both mixtures and pour over the layer of crushed Oreos. Sprinkle remaining Oreos on top. Refrigerate until serving time. (Place gummy worms on top of the "dirt".)
Core tomatoes. Grind tomatoes, peppers, onion and celery. Mix in salt; let stand overnight. Drain well. Combine sugar and vinegar. Heat, stirring, until sugar melts. Add mustard seed. Tie cloves and cinnamon in small bag and add to mixture. Bring to simmer. Cook 35 minutes after it starts to boil. Seal in pints.
Mix peanuts, sugar, corn syrup and salt in glass bowl. Cook 9 minutes on High, mixture should be bubbling and brown. Quickly stir in butter and vanilla; cook 2 minutes longer. Add baking soda and stir quickly, until mixture is foamy. Pour immediately onto greased baking sheet. Let cool 15 minutes or longer. Break up peanut brittle and store in tight container. Makes approximately 1 pound. Do not double recipe!
Combine eggs, corn, baking powder, sour cream, oil and corn meal. Mix well. Pour half of batter in 9-inch pan. Spread jalapeno peppers on top of batter and half of grated cheese. Top with remaining batter and sprinkle with rest of cheese. Bake 1 hour at 350°.
Combine first 5 ingredients together and spread in cake pan. Top with refrigerator biscuits and bake as package directs or until golden brown.
Fry in margarine. Drop by tbsp, fry slowly, turn like pancakes.
Wash and drain blueberries. Add remaining ingredients and mix well. Line 4 (8-inch) pie pans with heavy-duty foil, letting it extend about 5 inches beyond rim. Divide filling evenly between foil lined pan. Fold foil over loosely and freeze until firm. Cover tightly. Remove from pan and return to freezer. May be stored for 6 months.
Mix together sugar, margarine, powdered sugar and oil. Add eggs, beating thoroughly. Add flour, cream of tartar, baking soda, salt and almond flavoring; mix well. Drop small ball of dough on cookie sheet. Press down with fork dipped in sugar. Bake at 375° for 10 minutes. Do not let cookies burn.
Brown hamburger meat and drain. Set aside. In saucepan add 2 cups of milk to soup mixture. Heat until hot. Add fresh or canned salsa. Gradually add cooked hamburger meat and dash of Season-All. Serve hot with tortilla chips.
Cook rice in double boiler or rice steamer until almost done. Add ingredients in order given. Put in oiled baking dish for 1 hour at 375°. Makes about 6 servings.