HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open and drain all the fruit (except cherries) and set aside. Keep the juice (about 3 cups) plus 1/2 cup of orange juice. Open the pudding, add the 3 1/2 cups juice and cook as you would with milk. Cool the pudding. Drain the cherries, rinse them with cold water so the color won't mix through the other fruit. Slice the bananas over the drained fruit and cherries, then pour the tapioca pudding over. Chill about 1 hour.
Stir dry milk into 3 3/4 cup water; add buttermilk. Let set in covered container at room temperature for about 16 to 18 hours. The cheese should be thick and the curd and whey separated.
Wash eggplants; cut in halves lengthwise. Remove pulp, leaving a 1/4 inch shell; set shells aside. Cut pulp into 1/2 inch cubes. Saute eggplant, beef, onion, tomato and garlic until beef is browned and onion is tender. Stir in parsley, salt, pepper and oregano.
Sift together ingredients. Add just enough milk to form a soft dough. Drop by teaspoonfuls into broth. Cover and simmer over low heat 15 minutes. Dumplings will get soggy if you lift the lid before they are done.
Heat 1 cup of tomato juice, add to jello and stir until dissolved. Add remaining cup of tomato juice and seasonings; pour into mold.
Mix all ingredients. Cook 30 minutes to 1 hour or until desired consistency. Process in jars. I use a water bath for 15 to 30 minutes.
Brown meat slightly in fat in skillet at 360°. Add tomato sauce, water, tomato juice and seasonings from spaghetti package. Bring to a boil and stir to blend. Break spaghetti into sauce. When steaming freely, turn control to 220° and cook about 30 minutes or until spaghetti is tender. Sprinkle with Parmesan cheese (included in spaghetti package). Serves 6.
Heat oven to 350°. In medium skillet, cook green pepper, onion and celery in butter until tender. Stir in rest of ingredients. Mix well. Pour tomato mix over fillets. Bake, uncovered, at 350° for 30 to 35 minutes or until fish is tender.
In a small saucepan, add the preserves, mustard, lemon juice and cinnamon. Cook while stirring, about 3 minutes over low heat. Make small cuts in fat around ham. Grill 6 inches above coals for about 8 to 10 minutes per side. Brush with glaze during the last few minutes of grilling.
Melt oleo in heavy skillet. Add onions and green peppers. Cook until soft. Add meat and brown well. Stirring frequently, add soup, salt, sugar and Worcestershire sauce. Simmer 1 hour. Serves 4 to 6.
Let the dandelions soak 2 days. Strain and add all other ingredients. Cover with cheesecloth and let set 2 weeks. Stir everyday so the yeast works. Strain and bottle lightly. Wait 3 weeks and seal well. Good luck. Very good.
Brown beef, bacon and onions. Add and mix all but beans. Drain beans only slightly. Add and mix them in. Bake all at 350° for 1 hour.
Marinate meat (wonderful on venison or deer, as well as beef) for 1 to 8 hours. Quick-fry.
Cook onions and celery in butter until tender. Combine with salmon. Add soup, cheese and rice. Turn into 1-quart casserole. Sprinkle with crumbs on top. Bake 30 minutes at 350°.
Chill juices and combine in bowl over block of ice. Add club soda, stir lightly to blend. Garnish with orange slices. If desired, add 1 bottle (fifth) of white wine or liquor. Makes 24 to 32 punch cup servings.
Cook rices in broth. Saute vegetables until transparent (about 5 minutes). Add chicken or turkey, soup, water chestnuts, peas and seasonings. Add rice and bake in 9 x 12-inch pan at 350° for about 30 minutes or until heated through.
Soften cream cheese. Mix together cocktail sauce, celery and clams (drained). Pour over blocks of cream cheese.
Grind orange, apple, nuts and cranberries in food chopper. Add sugar and let stand 30 minutes. Dissolve jello in boiling water and chill 30 minutes. Combine ground ingredients with jello; stir well and chill. Happy Thanksgiving!
Preheat oven to 350°. Place rice in bottom of a 9 x 13-inch buttered casserole and lay chicken pieces on top of that. Pour soups over chicken. Sprinkle dry onion soup on top. No salt needs to be added as the soups and mix are enough. Bake 1 hour or until chicken is done.
Preheat oven to 350 degrees. Combine ingredients in large mixing bowl. Shape mixture into (1-2 in.) meatballs. Place meatballs on broiler pan. Bake at 350 degrees for 20 min. or until done. May need to repeat, depending on number of meat balls and oven style. May serve alone or add favorite sauce.
Mix together cottage cheese, eggs and flour. Add American cheese. Allow spinach to thaw until it can be broken apart in chunks. Add frozen chunks to mixture. Cut butter in pieces and combine with mixture. Add salt.
In large pot, cover chicken with water and cook until tender. Remove from pot and let cool slightly. Add remaining ingredients to chicken stock, adding water if necessary. Remove chicken from bones and chop in bite size pieces. Return to pot with vegetables and simmer 30 minutes. Add 5 to 6 cups egg noodles and cook just until noodles are done. More water can be added for soup or less and can be served as a main dish.
In a large pot, pour broth, chicken and cut veggies; add seasonings and cook until veggies are tender.
Mix well; spread in a large round dish or 9 x 13-inch glass dish. Top with cut up lettuce, tomatoes and chopped green onions. Top with grated cheese; serve with taco chips.
Add buttered cracker crumbs or bread crumbs on top and bake at 325° about 45 minutes.
Mix all ingredients and fill an unbaked crust. Bake 10 minutes at 450°, then 35 minutes at 350° or until inserted knife comes out clean.
Mix together sugar, cocoa, flour and salt. Add boiling water and margarine. Cook until thick; add vanilla. Serve warm over ice cream.
Preheat oven to 350°. Butter and flour 10-inch tube pan. Soak raisins, cherries and figs in brandy 15 minutes. Prepare the cake batter, folding in the soaked fruits, any brandy left in bowl and the remaining ingredients into the batter as directed in Step 3 (1-2-3-4 cake). Spoon into pan. Bake for 1 1/4 hours. If top browns too fast, lay a piece of foil loosely over it. Cool cake in the pan on rack 10 minutes before turning out onto rack to cool. If you wish, wrap cake in cloth sprinkled with peach brandy. Place in airtight can and let mellow for a day before serving.
Brown pork chops and remove from boiler. Wash cabbage and cut into pieces. Layer cabbage, pork chops and onion. Add 1/2 cup water and melted butter. Simmer for approximately 20 minutes.
Knead flour and cookie dough and put in pizza pan. Bake per directions on cookie dough package. Cool. Mix next four ingredients and put on top. Slice apple and put on top and drizzle with caramel.
Combine ingredients in large mixing bowl. Blend at low speed until combined, then beat at medium speed for 2 minutes. Pour into 9 x 13-inch pan sprayed with Pam. Bake at 350° for 35 to 40 minutes, or until cake pulls away from sides of pan and springs back when lightly touched in center.
Beat eggs and sugar together. Add flour, corn, butter, milk and seasonings. Pour into casserole dish and cover. Bake 45 minutes in preheated 400° oven.
In baking dish, mix macaroni, tomato sauce, cumin and onion. Remove onion and save. Sprinkle top with cheese and garnish with onion. Bake in 350° oven until cheese melts.
Boil, mash and drain squash and onions. Add 1/4 cup cracker crumbs and 1/2 stick margarine to squash. Then add all other ingredients except margarine and cracker crumbs. Top with remaining cracker crumbs and drizzle remaining margarine over top of crumbs. Bake at 375° for 1 hour.
Combine all these ingredients together and pour into loaf pans, well greased and floured. Bake at 350° for 35 to 40 minutes or until golden brown.
Melt together the caramels and 1/3 cup canned milk. Mix cake mix powder, 1/3 cup canned milk and melted butter together. Spread one half of cake mixture in 9 x 13-inch pan. Bake at 350° for 6 minutes. Sprinkle 1 package chocolate chips over top. Pour melted caramel mixture over top of that. Spread evenly if desired. Crumble other half of cake mixture over top. Bake for 18 minutes.
Cook hens tender. Cool and cut into small pieces. Combine all ingredients, except potatoes, and cook over low fire for 2 or 3 hours. Add diced potatoes and continue cooking for another hour. Serve hot with saltine crackers. Serves 50 people.
Put romaine in bottom of bowl. Sprinkle salt, sugar and pepper. Put 1 cup cheese; layer eggs on top of cheese. Stand some up around sides of bowl also. Sprinkle a little more salt. Layer 1/2 of the bacon, the leaf lettuce and the peas. Spread mayonnaise over the top completely to the edge of the bowl. Put the rest of the cheese, bacon and green onion to top off. Looks best in a clear bowl. Make the night before. Toss just before serving.
Mix 1/2 of soup, onion, meat, egg and bread crumbs. Press in a 9-inch pie plate. Bake at 325° for 25 minutes. Frost with mashed potatoes, then add remaining soup and cheese. Return plate to oven and cook 10 minutes longer.
Cook, peel and cube potatoes. Cut celery fine. Add to potatoes. Mix with salad dressing. Add eggs, cubed and carefully mixed in.
Cook rice and cook hamburger separately. Clean out inside of peppers; then boil until somewhat tender. Drain off fat from hamburger; add the sauce and cooked rice. Cook for 10 minutes. Then fill peppers with mixture and sprinkle with Mozzarella cheese. Put these in casserole pan; bake at 200° until cheese is melted, about 15 minutes.
Remove moisture from ham slices and pickles using paper towels. Spread cream cheese on ham slices. Place pickle to fit the hams short end and roll in the length. Form fit. Refrigerate. Then slice in 1/4-inch pieces and place on dish with toothpicks.
Mix ingredients; pour into unbaked pie shell. Bake in oven at 300° for 40 minutes, or until done.
Precook beans with minced onion and salt. Pour into crock-pot and add browned hamburger, ketchup and Brick chili. Let cook all day or at least 6 hours.
Cook venison and drain. Place venison, beans, sauce and paste in large pan and simmer. Add peppers and garlic and mix well. Simmer on low heat 1 1/2 to 2 hours, stirring occasionally, adding salt and pepper to taste. Allow to cool and refrigerate for 24 hours. Reheat and simmer for 1 hour. Cool and refrigerate for 24 hours. Heat and serve.
Cream powdered sugar and peanut butter until it is crumbly. Set aside. Stir next 8 ingredients in a saucepan; cook over medium heat, stirring constantly. Bring just below boiling point. Bake pie shell until half done, then sprinkle 3/4 of the peanut butter and powdered sugar mixture over shell. Pour custard into shell.
Mix all together. Pour into greased and floured loaf pans. Bake at 350° for 1 hour. Makes 2 loaves.
Grease bottom and sides of 9 x 13-inch baking dish. Arrange fish fillets in single layer. Place a layer of fries on top of fish. Combine soup, milk and Miracle Whip in a small bowl and mix well. Pour over fish and fries. Bake at 350° for 50 minutes. Serve with hot rolls and a green salad.
Sift together the flour, sugar, baking powder and salt. Cut in butter. Break the egg into a measuring cup and add enough milk to make a cup. Add vanilla. Stir milk-vanilla mixture into the dry ingredients. Spoon batter in a greased 9 x 13-inch pan and cover with Honey Bee Glaze. Bake at 350° for 25 minutes. Reheat for 5 minutes before serving.
Preheat oven to 425 degrees. In small mixing bowl combine flour, sugar, baking powder, salt, water, shortening and egg. Blend well at lowest speed; beat 2 minutes at medium speed. Spread batter in 10 inch deep pie pan.
Mix cream cheese with 1/2 of taco seasoning. Spread in pizza pan. Continue to assemble as if making a pizza.
Grate all vegetables and drain separately on paper towels. Combine other ingredients; beat cream cheese, mayonnaise, salt and lemon juice until creamy. Add vegetables and mix. Refrigerate overnight. Make sandwiches when ready to serve.
Dip each hot dog into sauce. Wrap with bacon slice. Secure with toothpicks. Grill until bacon is crisp. Serve on rolls. Or cook on green sticks over campfire.
In a small mixing bowl, stir together eggs, juice and brown sugar. Beat with a fork until combined. Transfer the mixture to a pie plate. Dip bread into egg mixture about 30 seconds on each side or until thoroughly soaked. In a skillet or on a griddle, fry bread in hot oil over medium heat for 3 to 4 minutes on each side or until golden brown. Serve with syrup. Makes 5 to 6 slices. Per slice: 170 calories, 4 grams protein, 30 grams carbohydrates, 4 grams fat, 92 milligrams cholesterol and 177 milligrams sodium.
Whip the cream (any brand). Blend with mayonnaise; add salt. Strain syrup from can of fruit salad and mix the fruit salad with the blended mixture. Freeze until solid. Cut into squares and serve on lettuce leaf. Makes 6 servings.
Cut chicken in halves, lengthwise. Wash, drain and roll at once in flour, seasoned with salt and pepper. Dip in combined eggs and milk and roll in cracker crumbs. Heat shortening and dry. Drain on absorbent paper. Temperature is 385°. Time: 15 to 20 minutes.
Mash tofu to cottage cheese consistency. Add seasonings, being sure to include the three "S's" (something salty; something sour; something sticky) to bind the mixture. Mix in chopped onion. Dip in ready to eat, or let sit for stronger flavor.
Mix all ingredients together and pour into three 9-inch pans. Bake at 350° for 30 minutes.
Mix the sugar, Karo syrup, evaporated milk or half and half cream and oleo and cook for 8 minutes (or until holds a firm ball) after it reaches a rolling boil. Remove from heat and add the vanilla and food coloring. Beat until creamy. Add the peanuts. Drop on waxed paper into patties.
In mixing bowl, stir together the flour, sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs. Combine the egg and light cream; add all at once to flour mixture, stirring with fork just to moisten. Spread dough in a greased 8 x 1 1/2-inch round baking pan or greased 8 x 8 x 2-inch baking pan, building up edges slightly. Bake in a 450° oven for 15 to 18 minutes or until done. Remove from pan and cool slightly.
In a large bowl, combine the chicken, celery, grapes, nuts, onion, salt, mayonnaise and cream. Chill. Serve on lettuce or greens and garnish with olives or pickles. Serves 6.
Spray flat pan with Pam. Mix sugar, flour, nutmeg and cinnamon together. Crush tomatoes; set aside. Mix juice from tomatoes with dry ingredients. Mix well. Pour in the crushed tomatoes. Mix and pour total mixture into greased pan. Bake in 400° oven for about 1 hour or until knife inserted comes out clean. Cut into squares and serve warm.
Melt marshmallows with butter. Add box of crushed graham crackers and cherries (juice and all). Add pecans. Add raisins and coconut. Put in a pound cake pan and chill before serving. After it's chilled, take out of pan and slice.
Boil sweet potatoes. Let cool and peel. Beat potatoes with 1/3 cup margarine. Add rest of ingredients. Mix well. Put in casserole dish. Bake at 350° for 30 to 45 minutes.
Combine all ingredients and cook in crock-pot 4 to 9 hours or place in casserole dish and microwave on Medium heat for 30 minutes.
Boil Crisco and 2 cups water. Add other ingredients and beat. Add as much flour as needed. Let rise until double. Punch down. Form into buns. Let rise and bake at 350° for 20 minutes.
In colander, thaw spinach and press out water until it almost feels dry. Add ingredients and mix.
Heavily grease a Bundt or angel cake pan with Crisco or shortening. Roll cake pan with chopped pecans until sides and bottom are coated. Place frozen rolls along bottom. Melt butter or margarine and add brown sugar, cinnamon and butterscotch pudding. Pour over rolls. Cover with towel and allow to sit overnight. Bake at 350° for 15 to 20 minutes. Allow to cool 5 to 10 minutes before dumping on plate.
Drain mixed fruit; do not save juice. Drain pineapple; reserve juice. Combine Tang and instant pudding. Add pineapple juice to dry mixture; stir. Add fruit and toss. Garnish with cherries.
Mix together Cool Whip, cream cheese and sugar. Fold in angel food cake. Spread into an oblong baking dish. Mix together strawberries and glaze. Spread over cake mixture. Chill.
Mix all ingredients together and form into large or small meatballs. Cover with flour and fry in oil until golden brown. Remove meatballs from oil and prepare Salsa.
In skillet, place sausage, onion, pepper and 1/2 cup water. Cover and cook 25 minutes until done; drain. Serve on Hero rolls, adding spaghetti sauce, if desired.
Using a heavy saucepan, bring the first 3 ingredients to a boil; boil for 4 1/2 minutes. Melt the chocolate chips and chocolate bars. Add chocolate, wax, nuts and marshmallow cream. Mix until cool; pour out in pans.	Cut before it sets too hard.
Mix the flour, sugar, baking powder and soda together. Add rest of ingredients. Bake at 350°.
Mix all filling ingredients together thoroughly. Spread filling evenly over tortillas. Roll. Cover tightly with plastic wrap and refrigerate for several hours. Unwrap and cut into slices. Serve with salsa. Makes 50 pinwheels.
Combine ingredients and whip briefly. Place over low heat, stirring frequently, until hot and cheese is melted. Serve with chips.
Cream shortening, sugar and eggs. Beat until fluffy. Alternately add bananas, nuts, flour and liquid. Beat until smooth. Bake at 350° for 60 to 70 minutes.
Cook peas and rice. Reserve. Cook vegetables in butter 6 to 8 minutes. Add peas, rice and tomatoes. Heat through. Add seasonings.
Melt margarine and chocolate chips in top of double boiler; let cool. When cool, add marshmallows and chopped nuts. Stir all together. Spread coconut on wax paper and place mixture on coconut. Form into a roll and roll in coconut. Wrap in wax paper and refrigerate for 24 hours. Cut into slices. Very pretty.
Preheat oven to 400° and grease 12 muffin cups or preheat oven to 350° and grease 48 mini muffin cups.
Combine graham crackers, butter and powdered sugar; mix well and put into an 8 x 8 x 2-inch baking dish. Then combine cream cheese, eggs and sugar and beat with egg beater or electric mixer. Spread over mixture of graham crackers and bake 25 minutes at 325°. Let get cold and top with can of cherries and refrigerate. Serve with ice cream or whipped cream. Can be prepared 1 or 2 days before.
Boil sugar and water until dissolved. Cool and add the remaining ingredients except lemon-lime beverage. Freeze for 24 hours. Remove from freezer 2 hours before serving and add lemon-lime drink. Yield: 60 servings.
Blend all ingredients (except cracker crumbs) and fold into broccoli. Place cracker crumbs on top and bake at 325° for 30 to 40 minutes.
Cook chicken, garlic, pepper and oregano in olive oil until lightly browned on each side. (15-20 min.) Prepare rice as directed. In a casserole dish spread cooked rice on bottom. Place lightly steamed broccoli on top of rice. Next, place chicken on top. Sprinkle cheese on top of chicken. Bake at 350° for 20-25 min.
Saute chopped onions in margarine in the microwave until onions are clear (approximately 4 minutes). Add cream cheese; soften in the microwave. Add crabmeat, seasonings and bread crumbs. Serve hot.
Brown the onion in a skillet with just a small amount of vegetable oil. Add the chicken breasts and brown. In a bowl, mix the soups with the milk. Blend well and then add the spices. Add this liquid mixture to the skillet with the chicken and simmer over low heat for about 20 minutes, stirring occasionally. Serve over rice or pasta. Serves 4 to 6, depending on number of chicken breasts.
Preheat oven 350 degrees. Spray pie or quiche pan with Pam. In skillet melt butter and cook onions three minutes and add mushrooms and cook until softened. Set aside. Combine the eggs, egg yolks, heavy cream, and sour cream in bowl with whisk. Add cooked onion mixture and the rest of the ingredients and blend well. Pour into pan and cook 40 to 45 minutes or until set in the center and golden brown on top. Cool at least 10 minutes before serving. Yields: 12 servings. 2 grams carbs per serving.
Mix sugar, eggs, vegetable oil and pumpkin together. Sift all dry ingredients together and add to first mixture. Grease and flour two loaf pans or 10-inch tube pan. Bake for 1 hour and 15 minutes at 350°. Cool for 10 minutes on rack before removing from pan.
Dissolve gelatin in boiling water. Chill. When partially set, fold in softened cream cheese, fruits, nuts and cream. Chill.
Mix all ingredients together. I use my food processor to make it smooth and creamy, but it can be mixed by hand for more texture.
Mix all ingredients. Pour in 5-quart electric freezer. Add ice and salt to freezer. Freeze until firm.
Mix butter, cream cheese and mayonnaise until smooth. Add lemon juice, garlic and worcestershire sauce and mix well. Add onion and mix well. Stir in crab gently by hand. Chill mixture at least two hours. Spread mixture onto a serving plate. Pour cocktail sauce over the top. Serve with crackers.
Brown ground beef and onion; drain. Add remaining ingredients. Cover and simmer for 20 minutes.
In large skillet, stir together all ingredients except Cheddar cheese. Add 1 cup water. Bring to boil, reduce heat. Cover and simmer for 20 to 25 minutes or until rice is tender and most of liquid is absorbed. Sprinkle with Cheddar cheese, if desired.
Cook pasta as directed on package. Saute onion, celery and mushrooms in butter. Add cottage cheese (whiz through blender, if desired) and spices to sauteed mixture. Drain and chop spinach. Add to cottage cheese mixture. Stir in drained noodles. Mix well and pour in greased baking dish. Top with Mozzarella cheese. Bake at 350° for 10 to 15 minutes, until cheese is melted.
Mix sugar, margarine or shortening. Add eggs; mix together. Add cocoa, flour and salt. Mix well. Add nuts and vanilla. Pour into 9 x 13-inch greased pan. Bake for 30 minutes. Take out pan; pour marshmallows on top. Put back in oven for 10 minutes. Let cake cool for 20 minutes.
Prepare brownie mix and bake according to package directions in a 13 x 9-inch pan. Prick top of warm brownies at 1-inch intervals, using a meat fork and brush with liqueur, if desired. Let cool and crumble.
Cook squash in small amount of salted water; drain and mash. Mix with next five ingredients and 1/2 package of stuffing. Take other half of stuffing mix and blend with margarine. Sprinkle over top of casserole and bake in 350° oven for 30 minutes.
Rinse zucchini; pat dry. Trim ends. With apple corer, hollow out center, leaving a shell no wider than 1/4 inch. Finely chop enough zucchini pulp to make 1 cup; reserve remainder for another use. With fork, score zucchini lengthwise; set aside. Preheat oven to 375°.
Put first 4 ingredients and 1 teaspoon of salt in kettle. Bring to a boil; cover and simmer 15 minutes. Melt butter and blend in flour. Add remaining salt, pepper, mustard, steak sauce and milk. Cook until smooth and thickened. Add remaining ingredients and potato mixture. Simmer for a few minutes.
Wash shrimp thoroughly. Bring water to a boil in large saucepan. Add 1 tablespoon of lime juice, bay leaf, peppercorns and 1/2 teaspoon salt. Drop shrimp into boiling water. Cook 4 minutes. Drain shrimp, reserving liquid. Peel shrimp; slit backs and remove veins. Place shrimp in large bowl. Cover with reserved water; chill. Before serving, drain shrimp thoroughly. Mix drained shrimp with chile, tomato, green onions and cilantro. Sprinkle with 1 tablespoon lime juice and salt and pepper to taste. Stir. Arrange lettuce leaves on 4 plates. Spoon shrimp mixture evenly onto lettuce leaves. Mound 1 tablespoon of mayonnaise beside shrimp; garnish with lemon wedge.
Melt butter in baking dish. Mix all other ingredients until completely dissolved. Spoon about 1/3 mixture on bottom of baking dish. Place all of peaches next, then slowly pour rest of mixture on top of peaches. Bake in preheated oven at 350° for 30 minutes.
Preheat oven to 325°. Mix all ingredients, shape into loaf, wrap in foil. Put 3 tablespoons ketchup on top. Add a little water. Bake until done (approximately 2 hours).
Combine all ingredients and put in loaf pan. Bake for 1 hour in a 350° oven.