HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind vegetables, using coarse blade. Sprinkle with 1/2 cup salt. Let stand overnight. Rinse and drain. Combine remaining ingredients; pour over vegetable mixture. Heat to boiling. Simmer 30 minutes. Seal in hot sterilized jars. Process 8 minutes in hot water bath. Makes 8 pints.
Place butter in a 13 x 9 x 2-inch baking pan. Heat in a 375° oven until melted. Sprinkle with pecans. Add ice cream topping and mix well. Remove dough from tubes (do not unroll); cut each section of dough into six rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20 to 25 minutes or until golden. Immediately invert onto a serving plate. Serve warm. Yield: 2 dozen.
Cook fryer in pressure cooker for 20 minutes. Remove all bones. Add enough water to chicken broth to make 3 quarts. Add base or bouillon. Add chicken to broth. Bring to boil. Add dumplings. Let boil 10 minutes. Turn down to simmer for 45 minutes.
Preheat oven to 325°. Wash and skin chicken and dry on paper towel. Salt and pepper and place in a foil-lined broiler pan. Mix together orange soda and soy sauce. Pour over chicken. Bake at 325° for 1 hour or until chicken is tender. Spoon sauce over chicken a couple of times while cooking.
Mix peanut butter and margarine in large bowl. Stir in cereal. Mix in powdered sugar, 1/3 at a time. Press mixture firmly in ungreased square pan (9 x 9 x 2-inch). Heat shortening in 1-quart saucepan over low heat until melted. Add the chocolate chips. Heat over very low heat, stirring constantly, until the chocolate chips are melted and the mixture is smooth. Spread chocolate over mixture in pan. Cover and refrigerate about 1 hour or until chilled.
Mix all ingredients, then spread onto English muffin halves (each half cut into 4). Refrigerate for 1 to 2 hours. Broil 3 to 5 minutes.
Sprinkle with oregano to taste. Drizzle generously with virgin olive oil, amount is personal to taste.
Liquefy in blender (until smooth). Add full amount of liquid for very young babies, decrease amount as child grows older.
Mix all ingredients in bowl. Pour into greased casserole. Crumble potato chips on top. Bake at 350° for 30 minutes.
Cook and stir zucchini in margarine for 10 minutes. Stir in parsley or parsley flakes, salt, pepper, garlic powder, basil and oregano leaves. Combine beaten eggs and Mozzarella. Stir in zucchini mixture. Place crescent rolls in ungreased 10-inch pie pan. Pour mixture in crust. Bake at 375° for 18 to 20 minutes. Let stand 10 minutes before serving.
Layer vanilla wafers and sliced bananas in 48 ounce bowl. Pour pudding over top layer. Pudding will seep down between layers. Refrigerate at least 2 hours. Serves 8.
Beat together butter, sugar and eggs. Add flour, nutmeg, vanilla, nutmeats and baking powder. Put 3/4 of mixture into a greased 7 x 11-inch pan. Spread with pie filling. Dot with the rest of the batter. Bake at 350° for 45 minutes (until top batter browns).
Preheat oven to 350°. In a small bowl, combine flour and soda. In a large bowl, cream together until fluffy the butter, sugars and vanilla. Whisk in egg. Stir in cocoa and milk. Fold in flour mixture, walnuts and chocolate chips. Drop batter by rounded teaspoonfuls onto a nonstick baking sheet. Bake about 12 minutes. Cool for 5 minutes before removing from cookie sheets. Also delicious with milk chocolate chips!
Sprinkle the lemon juice over the peaches. Add 1/4 cup sugar and mix. Set aside for 1 hour. Drain the peaches, but save the juice. Add enough water to juice to make 1 cup. Mix together in a pan 1/2 cup sugar and the cornstarch. Cook until thick and clear. Remove from heat and cool. Add the salt, almond flavoring and the butter. Add the peaches. Turn into baked crust and cool. Serve with whipped topping.
Sift dry ingredients in a bowl. Chop onion and tomatoes in a blender.	Add eggs and blend. Stir into dry ingredients. Drop by spoonfuls into hot grease, deep enough to submerge the hush puppies. Fry until golden. Serves 8.
Separate biscuits and cut each into fourths. Dip in melted butter; then roll in cinnamon-sugar mixture. Bake at 400° about 10 minutes.
Brown sausage and onion. Drain. Mix remaining ingredients and add to the sausage. Place in 2-quart casserole dish and bake at 350° for 30 minutes.
Cook rice according to directions on box. Pour boiling water over apricots and let stand 20 minutes to soften. Drain. Saute onions, mushrooms and green peppers in butter until tender. Add to the cooked rice, then add apricots, pecans, parsley and seasonings. Mix well.
Combine pineapple juice and beet juice to make one cup. Mix gelatin and sugar. Boil beet and pineapple juice and pour over gelatin and sugar, stirring until dissolved. Cool and add beets, pineapple and nuts. Mix well and chill.
Bring to a boil the sugar and vinegar. After sugar is dissolved, add the chopped green pepper and the hot peppers and boil for 5 minutes more. Add 1 bottle of Certo and a 1/2 bottle of red food coloring. Pour into sterilized jars.
Mix ingredients and form into a ball. Serve with crackers or chips. Keeps in the refrigerator for several weeks.
Cook and stir well beef, onion and pepper. Cook until meats brown and onion is tender. Pour off fat. Place in crock-pot. Add remaining ingredients except spaghetti. Simmer 8 hours or longer. Cook spaghetti and add Parmesan cheese. Serves 12.
Heat oven to 375°. Mix shortening, margarine, sugars, egg and vanilla. Stir in remaining ingredients. Spread on ungreased 13 x 9 x 2-inch baking pan. Bake 20 to 25 minutes or until light brown. Cool and cut into bars, about 3 x 1-inch. Makes about 3 dozen.
Peel and slice apples into baking dish. Mix 1/2 cup sugar and cinnamon. Sprinkle over apples. Mix flour, 1/2 cup sugar, baking powder, salt, egg, oil and milk. Pour batter over apples. Bake at 350° for 45 minutes or until apples are tender.
Mix together mayonnaise, sour cream, sugar, salt and garlic salt. Add mixture to raw vegetables and refrigerate (or you can serve immediately).
Stir together the first 4 ingredients. Let stand for about 5 minutes. Add flour, baking powder, salt and sugar, stirring only until combined. Pour into greased muffin pan cups. Bake at 400° about 25 minutes or until golden brown. Makes 12 muffins.
Combine all ingredients. Bake in buttered casserole dish at 400° about 20 minutes. Will be golden brown and firm.
Beat the egg in a mixing bowl. Add the remaining ingredients in the order they are listed. Stir. Bake on hot, lightly greased griddle.
Peel and pit avocados. Cut into pieces and place in food processor with sour cream, tomato, green onions, lemon juice and red pepper seasoning. Cover; whirl until smooth. Refrigerate 1 hour.
Place 9 crackers on bottom of 8 x 8-inch pan. In saucepan over medium heat, add rhubarb, raspberries, 1/2 cup sugar and cornstarch until boiling. Spoon into pan and set aside. Coarsely crush remaining crackers. Stir in flour, margarine and remaining sugar. Sprinkle mixture evenly over fruit. Bake at 375° for 20 to 25 minutes.
Drain pineapple and oranges. In large bowl, combine grapes, marshmallows, pineapple, banana, coconut, oranges and nuts. Combine sour cream and brown sugar. Stir into fruit mixture. Refrigerate, covered, 1 hour or overnight. Makes 4 servings.
Mix sugar and butter. Add eggs, raisins, coconut and pecans and beat. Add vanilla and vinegar. Bake 40 to 45 minutes at 325° in uncooked pie crust.
Beat eggs and oil together. Add sugar. Stir in zucchini and vanilla. Add dry ingredients. Bake at 325° for 1 hour.
Pour boiling water over all-bran cereal and let stand while mixing. Cream salad oil, white sugar and brown sugar. Add eggs, buttermilk and bran. Mix well. Add flour, baking soda and salt. Mix and add raisins. This recipe keeps in the refrigerator up to 8 weeks. Bake at 350° for 10 to 15 minutes as needed.
Cook carrots in water and salt until tender. Meanwhile, combine brown sugar, corn syrup, margarine, orange peel and cornstarch. Cook until clear, thickened and bubbly. Drain carrots. Pour glaze over carrots and toss to coat.
Cook the pasta 10 to 20 minutes and drain. Blend the oil, ketchup, cayenne pepper, white wine vinegar and the paprika. Toss with the pasta. Stir in the tuna, dill and scallions. Refrigerate and chill thoroughly.
Add all ingredients in a 2-quart saucepan; bring to a boil. Add 2 cups of rice. Let mixture come to a boil. Stir and lower heat. Cook until rice is tender, about 20 minutes.
Combine. Cook cabbage and 1/2 cup cheese. Spoon about 3 tablespoons onto each ham piece and roll up. Place, seams side down, in a baking dish. Saute in 2 tablespoons butter or margarine. Blend in flour. Add milk and mustard; gently bring to a boil, stirring constantly. Add 1/2 cup cheese and parsley. Pour over turkey rolls.
Melt together the butter, sugar, eggs, vanilla and pecans. Mix well and add flour and baking powder to mixture. Combine all ingredients. Bake in a well-greased 13 x 9 x 2-inch pan. Bake 30 minutes at 350°.
Boil noodles until almost done. Set aside in cold water. Make hamburger meat into small balls and cook until done. Drain and set aside in large pan. Make sausage into small ball and cook until done. Drain and add to hamburger balls. Slice hot links into small pieces and fry, drain and add to other meat. Saute onions and bell peppers until done. Add to meat and mix tomato sauce with it. Heat until almost boiling and simmer. Grate all cheeses into separate bowls.
Cube ham. Cook potatoes. Layer potatoes, cubed ham and cheese until the pan is full. Pour white sauce over. Salt and pepper to taste. Top with pie crust. Bake according to instructions on box or until golden brown, approximately 45 minutes.
Sift flour and salt together. Cream butter and sugar until fluffy. Add egg and vanilla. Beat until light. Stir in dry ingredients. Drop by teaspoon about 2 inches apart on well-greased cookie sheet. Bake at 350° until edges are brown. Can be decorated before baking.
Mix ingredients and baste tops of buns with butter. Spoon mixture on buns. Place on cookie sheet. Place in preheated oven at 375° for 10 minutes.
Cream butter and white sugar. Add melted chocolate and vanilla. Add 1 egg; beat for 5 minutes at minimum speed. Add other egg; beat for 5 minutes at medium speed. Place in baked pie crust.
Brown ground beef; drain and add onion and cut up zucchini. Cook until barely tender. Add tomato sauce, tomato soup and seasonings. Mix well. Immediately pour into casserole dish. Place tomato slices on top of casserole. Sprinkle grated cheese over tomatoes. Bake at 375° for 25 minutes. Sprinkle with French fried onions and return to oven for 5 minutes.
Sift together 3 cups flour, baking powder and salt. Cream shortening and sugar, add egg; beat well. Beat in bananas and milk. Gradually add dry ingredients; mix just until moistened. Combine nuts and 1 tablespoon flour. Stir into batter. Pour into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 1 hour and 10 minutes, or until tests done. Makes 1 loaf.
Beat sugar and baking powder into egg whites; stir in cracker crumbs and nuts. Pour into greased pie pan and bake in 350° oven for 30 minutes. Top with whipped cream. Serves six.
Drain oil from fried wings. Heat Texas Pete. Melt butter in Texas Pete. Stir thoroughly. Dip each drummette in mixture. Serve.
Cook rice, don't drain. Stir in other ingredients. Cook over medium heat until vegetables are tender. Makes a complete meal served with crackers or bread.
Brown beef with the chopped onions. Add the ketchup, brown sugar, Worcestershire sauce, chili powder, water and crumbled corned beef. Simmer about 2 hours. Serve on buns. Serves 16.
Preheat oven to 350°. Blend eggs and brown sugar well. Add shortening and molasses and stir until creamy. Stir in the boiling water until well blended. Separately mix remaining ingredients together. Add to sugar mixture, blending well. Pour batter into a well-greased 9 x 5 1/2 x 4-inch loaf pan and bake until a knife inserted in the center comes out clean (about 1 hour).
Blend flour and sugar. Add to beaten eggs. Add remaining ingredients. Pour into greased pans and bake at 350° for 30 to 40 minutes or until firm. Makes two 9-inch pies.
Cream shortening, peanut butter and sugars. Add eggs, one at a time. Add milk and vanilla. Stir in flour, baking soda and salt. Stir in oats and chopped nuts. Drop by teaspoon on greased cookie sheet. Bake at 350° for 10 to 12 minutes.
Place brisket in 9 x 13-inch pan. Pour red wine over it and onion, sliced. Cook about 6 to 7 hours at 300°, covered, until tender. Cool overnight. Slice thinly. Reserve juice.
Melt butter. Add rice and soups. Bake at 350° for 1 hour.
Melt margarine in large baking pan. Mix in seasonings; add shrimp. Add water to almost cover shrimp. Bake at 350° for 30 to 40 minutes until done. Be sure to include French bread with this meal; dip it in the butter sauce and enjoy!
In large mixer bowl, combine 1 cup oats, butter, boiling water, honey and salt. Cool to warm. Stir in yeast. Add eggs and 2 1/2 cups flour.	Beat at medium speed, scraping bowl often until smooth, 1 to 2 minutes. Stir in enough flour to make dough easy to handle. Turn dough out on lightly floured surface. Knead until smooth and elastic, about 10 minutes. Add more flour as needed until dough no longer sticks. Place in greased bowl. Turn greased side up. Cover and let rise in warm place until double in size, about 1 hour.
Cream butter and sugars together. Add eggs, vanilla, flour, oatmeal, baking soda, salt and baking powder. Mix all ingredients. Make out in golf size balls. Place on cookie sheet 2 inches apart. Bake for 6 minutes at 375°.
Cream the butter and sugar. Add the well beaten eggs. Sift the dry ingredients and add the vanilla. Blend the entire mixture. Spread thin in a greased paper-lined pan. Bake in a hot oven (400°) about 15 to 20 minutes.
Drain vegetables and chicken in a colander in the sink. Turn the oven to 400°. Pour 2 cups of the milk and bouillon into a pot. Pour the rest of the milk into a jar and add flour. Close and shake until there are no lumps. Add to pot and cook over medium heat until boiling (about 6 to 8 minutes). Stir 2 minutes more. Stir in vegetables and chicken, parsley and 1/2 teaspoon sage. Cook until hot and then turn off burner. Put 6 casserole cups onto a baking sheet and split mixture between the dishes. Cut each biscuit into 4 pieces. Place 4 pieces on each casserole. Bake 15 minutes and remove from oven.
Mix together flour, sugar, baking powder and salt. Combine milk, egg and oil and add to flour mixture. Add blueberries and put in greased muffin pans. Bake at 400° for 25 minutes. Makes 12.
Place foil liners in 8 to 12 muffin tin cups. Mix all ingredients well and spoon into cups. Healthy snacking!
Heat oil in medium saucepan. Add the onion and saute until transparent. Add cut zucchini and saute for a few minutes. Add salt, pepper, parsley and water. Cover and cook on medium-low heat until zucchini is tender to fork. Make indentions in zucchini and place raw egg (out of shell) onto squash. Cover pan and cook 5 minutes. Close heat and keep covered until ready to serve. Makes 6 servings.
Brown meat; add tomatoes, salt and pepper. In a casserole dish, layer 1/3 potatoes, 1/2 meat mixture, 1/3 potatoes, onions and carrots. Top with remaining meat and 1/3 potatoes on top. Bake at 350° for 30 minutes.
Smear cream cheese in bottom of 9 1/2 x 11 baking dish. Mix drained chicken with hot wing sauce in a separate bowl. Pour over cream cheese. Cover with Ranch dressing, then cheese layer. Bake at 350° until cheese is melted. Serve with celery or tortilla chips.
Cut cake in half. You may freeze one part for future use. Tear the other half into pieces. Mix pineapple and oranges together. Prepare pudding as directed on the box (except use skim milk). Layer half each of the cake, fruit and pudding in a 2-quart serving bowl. Repeat. Prepare topping mix as directed on the box (except use skim milk). Spread over pudding. Sprinkle with nuts and garnish with cherries. Refrigerate 2 hours. Serves about eight people.
Mix together browned ground beef, salt, pepper, milk and catsup. Put in bottom of pan (13 x 9). Add remaining ingredients, placing the Tater Tots on top. Bake at 350° for 2 hours.
Dissolve Jell-O in boiling water. Stir in whole cranberries and crushed pineapple with juice. Stir and pour into 6 cup mold. Refrigerate overnight or 4 to 6 hours until set.
Put in saucepan and heat until dissolved. Mix thoroughly and beat. Add oatmeal, peanut butter and vanilla. Spoon out and flatten to shape. Put on cookie sheet and refrigerate until well set.
Pare apples (Pippin is good). Cut in 1/8-inch pieces and arrange in an unbaked pie shell. Sprinkle with 1/2 cup sugar and cinnamon. Sift remaining sugar with flour; cut in butter or oleo until crumbly. Sprinkle over apples. Bake in a hot oven at 450° for 10 minutes, then in a moderate oven at 350° for about 40 minutes or until apples are tender.
In 1 1/2 qt casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and cauliflower and 1/2 of the onions.
Combine shortening, granulated sugar, brown sugar, vanilla, and water. Beat with an electric mixer. Add eggs and continue to beat. The mixture will be very creamy and light. Add sifted dry ingredients and mix well. Stir in chocolate chips according to taste and nuts if desired. Bake at 375° for 10 minutes. Don't let them brown. (They may even not look quite done but will be awesome.)
Clean and soak beans overnight. Saute bacon, onion, garlic and pepper until tender. Add this mixture plus tomatoes, cilantro and salt to beans that have been covered with water. Simmer for 45 minutes. Garnish with white cheese, if desired. Serve with warm corn tortillas and hot sauce.
Place yeast in 2 cups warm water. Melt butter; add to sugar in large bowl. Add beaten egg and dissolved yeast. Add flour and stir until thoroughly mixed.
Beat the 3 ingredients together until well blended. Pour into greased Bundt pan or a 9 x 13-inch baking pan. Bake at 350° until done. When cooled, place in freezer until frozen. This makes the cake very moist. Remove from freezer. Thaw and serve. May sprinkle with confectioners sugar, if desired.
Brown beef, bacon and onion and drain. Stir in beans (total of 4 cans). Add the rest of ingredients. Bake at 350° for 40 minutes or do in crock-pot.
Mix first 4 ingredients. Spoon into crust. Refrigerate 3 hours or overnight.
Brown ground beef and mix peppers, chicken soup, mushroom soup, onion, salt and pepper all together. In 9 x 12-inch baking dish, put a layer of Doritos, meat mixture and a layer of grated cheese. Continue in layers until all is used. Bake in 350° oven about 30 minutes.
Put all ingredients in large bowl and mix well with hands. Form in small balls. Place on cookie sheets. Refrigerate overnight.
Cut each slice of bread into 4 sticks and place in ungreased cookie sheet. Brush with butter, then sprinkle evenly with cheese and sesame seed. Bake at 350° for 10 to 15 minutes or until golden brown. Makes 4 dozen.
Mix these ingredients and place over potato mixture. Bake for 35 to 40 minutes at 350°.
Cook the beef and drain. Stir in the beans, pizza sauce, tomatoes, tomato sauce, water, pepperoni, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Serve over Fritos chips. Garnish with cheese.
In Dutch oven saute garlic, onions and bell pepper in oil. Add okra, tomatoes, water, salt, pepper, Tabasco sauce, bay leaf and rice; bring to a boil. Cover and simmer for 10 minutes. Add shrimp (chopped) to Dutch oven; stir. Return to boil, cover and simmer for 3 minutes. Add crabmeat and parsley to shrimp mixture. Simmer for 2 minutes. Stir in file powder. Ladle gumbo into bowls; stir gently to mix all ingredients. Serve with extra boiled rice.
Shred one head of cabbage. Add mayonnaise to taste. Drain pineapple and add to cabbage and mayonnaise. Mix well. Top with cherries. Refrigerate until ready to serve. Quick and easy!
Mix well. Pour into 2 well-greased and floured loaf pans. Sprinkle with sugar and cinnamon on top. Dates, raisins or nuts may be added. Bake at 350° for 30 to 40 minutes.
Prepare pudding according to package directions. Add Cool Whip to pudding and mix together. Tear angel food cake into small pieces in bottom of large bowl. Slice 3 bananas and 1/2 of strawberries. Top with 1/2 of pudding. Make another layer of cake, bananas and strawberries. Finish with pudding. Top with a few sliced strawberries and nuts, if desired. Chill and serve.
Place graham cracker crumbs into a 9 x 13-inch pan. Pour melted oleo over crumbs. Mix together all other ingredients and spread over graham crackers. Bake 25 minutes at 350° or until slightly brown on top.
Grease and flour 8 x 10-inch baking pan. In a large bowl with mixer, beat first 10 ingredients for 2 minutes. Batter will be thick. Stir in apples, raisins and nuts. Spoon batter into pan and bake at 350° for 45 minutes, or until silver knife comes out clean. Cool in pan at least 10 minutes. Frost if desired or serve plain with whipped cream.
Combine lemonade concentrate and orange juice; chill. At serving time, place in punch bowl. Add whiskey; stir lightly. Pour soda down sides to preserve bubbles. Add ice and orange slices. Yields 5 1/2 quarts.
Put beef in frying pan. Add salt, pepper, onion and green pepper. Cook on medium heat about 3 minutes. Stir often. Add catsup, A.1. sauce and Worcestershire sauce. Continue to cook, stirring often, until beef is browned.
Whip all the ingredients together with an electric mixer until very smooth.	Refrigerate until cool. Serve with fruit such as strawberries, banana slices, cantaloupe, pears and apples. This keeps well in the refrigerator.
Mix together and let set overnight. Drop spoon size patties in small amount of oil or butter. Fry until brown.
Arrange layers of potatoes, oleo, flour, cheese and salt and pepper in a 2-quart casserole. Pour milk over layers. Arrange pork chops on top of potatoes. Bake at 350° for 1 1/2 hours.
Break spaghetti in half. Cook and drain. While warm, combine with Parmesan cheese and eggs. Pat into a well-greased 10-inch pie plate. Melt butter and saute onion, then mix with Ricotta and spoon over spaghetti. Saute meat and drain. Add tomato paste, water and oregano. Simmer 30 minutes. Pour over pie. Top with Mozzarella cheese. Bake at 350° for 30 minutes.
Cut up broccoli to make 6 cups. In saucepan, cook broccoli in small amount of boiling salted water for 10 minutes; drain well. Mix broccoli with all ingredients except crackers. Pour into 1 1/2-quart casserole dish. Top with crushed crackers. Bake, uncovered, at 350° for 30 minutes.
Mix together sour cream, cream cheese and bean dip. Cover cookie sheet with foil; spread sour cream mixture over cookie sheet. Spread olives over sour cream mixture. Spread onions, cheese, taco sauce, lettuce and tomatoes over the top. Serve with taco chips.
Bring milk to a boil. Add butter and brown sugar. Mix flour with warm water to make a paste. Add eggs and salt to flour mixture. When milk is almost boiling, stir in flour mixture, continuing to stir until blended. Pour into 1 baked pie shell. Bake in preheated 350° oven for 40-45 minutes.
In skillet, cook sausage until browned. Drain off excess fat. Separate crescent roll dough into 8 triangles. Place triangles in ungreased 12-inch pizza pan with points toward center. Press over bottom and up sides of pan to form crust and seal perforations. Spoon sausage over crust, then potatoes and cheese. Beat eggs, milk, salt and pepper. Pour into crust. Sprinkle with Parmesan cheese. Bake at 375° for 25 to 30 minutes. Serves 6 to 8.
Mix together oatmeal, flour and sugar. Cut in butter and add cinnamon. Pare and slice apples and then put half of the flour/sugar mixture in an 8 x 8-inch pan. Cover with the apples and place rest of mixture on top. Bake 45 minutes in a 350° oven.
Dump cake mix into large mixer bowl. Measure 1 cup of wine and drink to test for taste. If it tastes good, have another. Then add pudding mix. Measure another cup of wine and sip while getting eggs from refrigerator. Measure 1 teaspoon of nutmeg and add to mixer bowl contents.
Cook onion and frankfurters in butter until onions are cooked and frankfurters are brown. Add remaining ingredients. Simmer 15 minutes. Stir often. May be served in hot dog buns. Makes 4 to 5 servings.