HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind sweet peppers, tomatoes, cabbage and onions. Squeeze free of water. Mix sugar and vinegar in large pan. Add salt and spice bag. Bring to a boil and add ground mixture; grind hot pepper and add. Cook until well done. Pack in hot jars and seal at once. Yields 25 pints.
Mix ingredients together. Bake uncovered for 1 hour at 350°. Serves 8 to 10 people.
Bake 4 to 6 potatoes until done. Carefully scoop potato out of skin and put it in a bowl. Separate eggs; add yolks, butter, cream, salt and pepper. Blend until smooth. Beat egg whites until stiff; fold into potatoes. Fill skins with mixture. Sprinkle with cheese. Bake at 375° for 15 minutes.
Beat eggs until foamy. Add the sugar, oil, zucchini and vanilla. Mix lightly, but well. Combine the flour, salt, soda, baking powder and cinnamon in a separate bowl. Then add to zucchini mixture. Stir until well blended. Add nuts. Pour into 2 (9 x 5 x 3-inch) greased loaf pans. Bake in a preheated 350° oven for 1 hour. Cool on rack.
Preheat oven to 325°. Bake shoulders 40 minutes per pound or until tender. Remove all fat. Shred or dice meat. Add meat to remaining ingredients and simmer 30 minutes. Freezes well.
Brown ground beef with onions, green pepper and garlic in 1 tablespoon of butter. Add tomatoes, peas, corn and carrots. Simmer 1/2 to 1 hour and season to taste as you go. Serve over noodles or rice. Feeds 5 hungry people.
Toast pecans for 5 minutes in margarine in oven at 350°. Mix cornstarch, sugar, brown sugar and 1 cup evaporated milk. Cook until thick, stirring constantly. Remove from heat. Add vanilla and chill (can be cooked the day before).
Brown hamburger and drain. Mix in onion, green pepper, Worcestershire sauce, mustard and ketchup. Simmer until onion and green pepper are tender. Cook macaroni according to directions. Mix macaroni and hamburger mixture in casserole and cover with grated Cheddar cheese. Bake at 350° until cheese is melted, about 10 to 15 minutes.
Combine pretzels, butter and sugar together. Bake in pan at 350° for 8 minutes. Let cool.
Peel and cut potatoes into chunks. Cook in pineapple juice until tender. Drain and reserve syrup. Add remaining ingredients except marshmallows; mix well. Put mixture into casserole. Lightly press marshmallows on top. Bake at 350° for about 40 minutes.
Peel and slice potatoes. In a 2-quart baking dish, place a layer of potatoes and slices of onion. Sprinkle a small amount of salt and pepper on each layer, keep layering until your baking dish is about 1-inch from the top. Pour soup on top and then the water.
Put all ingredients in mixer bowl. Beat on third speed for 20 minutes. Bake in ungreased tube pan. Put in cold oven. Bake at 350° for 1 hour.
Soften cream cheese. Saute onion and green pepper in oil. Add all ingredients and thoroughly blend. Form into a ball. (If too runny, set in refrigerator for an hour.) Garnish with 1/2 olives on the top. Serve with crackers. Serves 15 to 20 people.
Preheat oven to 450°. In a bowl, combine peaches, brown sugar, 2 tablespoons cornstarch and 1/2 teaspoon almond flavoring. In another bowl, place cream cheese, 1/3 cup sugar, 2 teaspoons cornstarch and 1/8 teaspoon almond flavoring. Blend until creamy; stir in almonds. Turn cream mixture into unbaked pie shell and spread evenly. Cover with peaches. Dot with butter and cover with top crust. Flute edges and vent top. Bake in 450° oven for 15 minutes; reduce heat to 400° and bake 30 minutes longer.
Sift together all dry ingredients. Add dates, raisins and margarine to flour mixture. Add applesauce with soda; mix well and add to flour mixture. Pour into 9 x 13-inch pan or large tube pan. Bake at 350° for 1 hour or until done.
Sprinkle vegetables with the salt, cover with ice and let set for 3 hours. Mix the remaining ingredients and heat. Add cucumbers and bring to a boil, but do not boil. Turn a few times as they heat. Place in jars and seal.
Arrange orange and kiwifruit slices on salad greens. Top with grapes. Serve with Honey-Spice Dressing. Make 6 servings. No fat or cholesterol.
Separate eggs. Beat egg whites until stiff. Beat yolks and sugar together. Add milk and brandy. Blend well. Beat heavy cream until slightly stiff. Add cream and egg whites to brandy mixture. Store in closed container. Shake well before serving. Sprinkle with nutmeg. Yields 1/2 gallon.
In bowl, combine flour, sugar and salt. Add melted butter and beaten eggs and beat slightly with rotary beater. Stir in buttermilk and vanilla, blending with spoon. Bake at 350° for 45 to 50 minutes.
Mix together in a large bowl the hash browns, soup, sour cream, cheese, onion, salt, pepper and 1/2 cup melted butter. Spread into a 9 x 13-inch pan. Combine the remaining butter and corn flakes and put on top of potato mixture evenly. Bake at 350° for 1 hour.
Saute gizzards, livers, onions and paprika in the oil for a few minutes. Add onions,	parsley and bell peppers and cook 1/2 hour. Add already cooked rice, stir good and bake at low temperature for approximately 1/2 hour. Serves 12 people.
In a 2 cup container, dissolve yeast in 1/2 cup lukewarm water and 1/2 teaspoon sugar; let stand 1 hour. Cream shortening and 1/2 cup sugar. Combine yeast and shortening mixture with remaining ingredients and mix well. Cover and let rise in warm place for 1 hour. Refrigerate until you are ready to bake. Make dough into 1-inch round balls and place 3 balls into each greased muffin cup. Cover and let rise in warm place for 1 1/2 to 2 hours before baking. Bake at 375° for 15 minutes. Makes about 28 rolls.
Combine pineapple juice, sugar, butter, cornstarch and cinnamon. Cook and stir until clear and thickened. Add pineapple and carrots. Heat and serve immediately. If desired, garnish with lime peel. Yields 4 to 6 servings.
Cream sugar and shortening together. Add eggs, well beaten, soda mixed with sour milk, salt, extracts and about 5 cups flour. Roll thin and cut with cookie cutters. Grease pan and bake in moderate oven about 12 minutes. Makes 90 cookies. Ice with confectioners sugar icing. These are easier to cut if chilled before cutting.
In medium saucepan, steam carrots until tender; drain and set aside. In a medium saucepan, melt 2 tablespoons butter and saute onion until clear. Combine flour, milk and spices. Add to onion and heat until thickened, stirring constantly. In a small skillet, melt 3 tablespoons butter and add cracker crumbs, tossing to coat. In a 2-quart casserole, spread half on the carrots, then half the cheese; repeat. Pour sauce over all. Sprinkle with crumbs. Bake at 350° for 20 to 30 minutes.
Saute onion in butter. Mix in mustard, Worcestershire and poppy seed. Split rolls and put spread on both sides of bread. Then add sliced ham and cheese. Bake at 350° for 15 minutes. These freeze well.
Marinate chicken in mixture of other ingredients for about 30 minutes. This can be done in skillet to be used for cooking. Heat on top of stove until it comes to a boil; cover and simmer about 40 minutes or until almost all liquid has evaporated. Serve hot or cold. Makes four servings. Approximate calories per serving: 200.
Stir garlic salt and flour into butter in a large skillet and cook until butter is melted. Add shrimp. Cook over medium heat until shrimp turn pink. Stir in remaining ingredients. Heat until hot and bubbly. Serve over rice.
Mix all. Hollow out round loaf of pumpernickel bread and fill with dip. Serve diced bread on the side.
Cook and stir ground turkey in large skillet until meat is brown and no liquid remains, set aside. In Dutch oven or large sauce pan, boil water as directed on lasagna noodle package. Boil noodles for 10 minutes, no more. Drain in colander. Rinse under cold water. Place noodles on a towel to dry (lay them flat and separate). Preheat oven to 375 degrees. Combine all cheeses, parsley flakes and sugar in a large bowl, mix thoroughly. Combine tomato sauce with turkey in skillet, mix thoroughly. In a 9 x 13-inch pan, place a third of the meat mixture evenly in the bottom of the pan. Spoon half of the cheese mixture evenly on top of the meat mixture. Place three lasagna noodles on top of the cheese mixture. Spoon meat mixture on top of noodles, making sure to cover every bit of the noodles. Repeat with cheese mixture and so on. Cover with tin foil. Bake for 45 minutes, uncover for last 15 minutes. Remove from oven and let cool for 15 minutes before serving. Serves 12.
Cream the sugar and shortening in a bowl. Add eggs and vanilla. Mix well. Sift dry ingredients together. Add to creamed mixture gradually. Beat well. Shape into 1-inch balls. Roll in sugar. Place on cookie sheet. Bake at 250° for about 8 to 10 minutes.
Cook squash and onion together until tender and then drain. Melt butter and pour into casserole dish. Mix together egg, milk, salt and pepper. Add drained squash. Add cracker crumbs, leaving enough to cover top. Bake in oven for about 20 minutes or until golden brown at 350°.
Combine ham, celery and eggs. Add mayonnaise, pickles and catsup. Toss well.
Grease loaf pans. Bake 45 minutes to 1 hour in 350° oven. Bake in 2 regular loaf pans. Mix all dry ingredients together in large mixing bowl; add milk, then egg, last shortening. Divide in 2 pans. Check your oven for timing. Let cook to light brown.
Stir first 4 ingredients. Mix last 3 ingredients and pour over apples, etc. Stir well and chill 1 hour before serving.
Crush 24 cookies and blend with butter. Press onto bottom only of a 10 inch spring form pan.	Freeze until ready to use. Heat oven to 425°.	Beat cream cheese on low speed of mixer until mixture is smooth.	Beat in sugar and the flour. Beat in eggs with yolks. Add eggs one at a time, beating after each addition. Stir in whipping cream and vanilla. Spoon 1/3 of the batter into already prepared pan. Crumble 12 remaining cookies over top. Then spoon remaining batter over the cookies. Bake at 425° for 15 minutes. Reduce heat to 225°, and bake 50 minutes more.
Peel the potatoes and cut into several pieces. Soak in water for 10 minutes and drain. Boil until tender. Drain, reserving 3 tablespoons of water. Mash potatoes while hot. Dissolve the tea in 1 1/2 tablespoons of the reserved water and combine with 1/2 the mashed potatoes. Divide into 8 portions. Dissolve the sugar in the remaining water and mix into the other half of the mashed potatoes. In the center of a small piece of plastic wrap, place one portion each of both kinds of mashed potato; wrap up and twist, using both hands. Remove wrap. Makes 8 balls.
Cream butter and sugar until almost white. Add eggs, one at a time. Add flavoring. Add flour slowly; do this by hand, as it will be too heavy for the mixer. Place about 1 teaspoon into sandkake tin and form to shape of tin. Trim off excess. Place on cookie sheet. Bake at 325° for about 20 minutes. Cool thoroughly in pans. Turn upside down and lightly squeeze side of tin to remove sandkake.
In a heavy skillet, brown onion until tender. Add ham and brown lightly. Add soup, diluted with 1/2 can of water. Stir in the cooked, drained macaroni. Stir in cheese until barely melted. Place in baking dish; cover with bread crumbs. Dot with margarine. Bake at 350° for 20 minutes or until bubbly. Can be served without crumbs and baking.
Brown meat, breaking up meat and pouring off excess fat occasionally. (Be sure meat is well drained.) Stir in onion, green pepper, garlic, tomatoes, tomato sauce, macaroni (uncooked), pimento, sugar, chili powder and salt. Bring to boil; cover. Turn down flame and let simmer 20 minutes or until macaroni is tender. Stir frequently to prevent sticking. Stir in sour cream. Heat and serve at once.
Mix first 6 ingredients. Place 8 slices of bread in a baking pan. Place about 1/3 cup chicken mixture on bread and cover with second slice. (If making for next day wrap each in plastic wrap or sandwich bag and freeze or refrigerate.) When ready to bake, dip the sandwiches in beaten eggs (4 or 5 eggs) and then crushed potato chips. Bake in preheated oven on Pam-sprayed pan. Chilled sandwiches bake for 25 minutes at 350° and frozen sandwiches bake at 300° for 1 hour. Good served with fruit salad or skewered fresh fruit. Serves 8. Can be expanded for large group.
Pour the hot water over the Jell-O and candy. Cool, then add applesauce, chopped celery and chopped nuts.
Cut squash in half lengthwise. Remove seeds. Place in 2 clear glass baking dishes with 2 tablespoons water on the bottom of each. Microwave on High with the top covered with plastic wrap for 5 minutes. Turn squash in microwave after 2 minutes. Remove from microwave and add butter and brown sugar to the cavity. Divide equally between the two halves. Cook in microwave covered for 1 to 3 more minutes, testing for doneness.
Combine sugar, vinegar, salt and celery seed. Bring to a boil. Let cool thoroughly. Put cucumbers in containers. Pour syrup mixture over and freeze. Allow enough time to thaw before serving. "Very good," Sharon says.
Cream shortening and sugar thoroughly. Add beaten egg and vanilla; mix well. Add flour which has been sifted with baking powder and salt. Shape in 2 long rolls. Cut off pieces the size of a marble. Dip in granulated sugar; roll in palm of hand until round. Dip in sugar again and place on ungreased cookie sheet 2-inches apart. Bake 10 to 12 minutes at 400°.
Grease a Bundt pan or angel food cake pan. Put frozen dinner rolls in bottom of pan. Sprinkle pudding and brown sugar over the top. Pour butter over all and sprinkle with nuts. Let rise overnight. Bake at 325° for 30 to 35 minutes. Cool 4 to 5 minutes and dump out on serving dish.
Sift together dry ingredients. Beat together liquids. In a medium bowl add dry ingredients. Pour in liquid mixture; stir just until moist. Pour into greased 11 x 13-inch pan. Top with spoonfuls of batter. Topping will expand and spread while baking. Bake at 375° for 20 to 25 minutes. Serve warm. Top with favorite cold topping if desired. Serves 8 to 10.
Put rice in double boiler with milk. Cook until quite soft. Add raisins and nutmeg. Cook 20 minutes. Then add beaten egg with sugar. Cook 3 minutes. Serve hot or cold.
Mix together; put in refrigerator for 1 hour. Roll in chopped pecans.
Mix together the butter, sugar, egg and vanilla until creamy. Sift together the flour and baking powder. Mix dry into wet ingredients. Roll in ball and refrigerate. Roll out about 1/4 inch thick. Bake at 350° for 8 to 10 minutes.
In 2-quart saucepan, saute onion, green pepper and celery in butter. Add mushrooms, tomatoes, bay leaf, sugar, seasoned salt, pepper and Worcestershire sauce. Bring to a boil. Lower heat and simmer for 10 minutes. Add chicken and simmer. Blend cornstarch and water and cook until thickened. Garnish with parsley and serve.
Cook ground beef and onion in skillet on medium-high heat until meat is browned. Drain. Take off heat and add soup (undiluted) and enough mayonnaise to make a creamy consistency. Spread on buns.
Line a 9-inch pie plate with half of pastry; lay aside. Combine cider and sugar in a large saucepan; bring to a boil. Add apples; cook, uncovered, 8 minutes or until apples are tender. Drain, reserving syrup. Add enough water to syrup to measure 1 1/3 cups liquid; return syrup mixture and apples to saucepan. Combine cornstarch and 2 tablespoons water, stirring well. Add to apple mixture. Stir in cinnamon. Cook, stirring constantly, until thickened. Stir in butter. Spoon mixture into pastry-lined pie plate. Cover with top crust. Bake at 375° for 45 to 50 minutes.
Thoroughly mix all ingredients together. Store in airtight container. When ready to serve, mix 1/4 cup mix with 2/3 cup boiling water.
Preheat oven to 350°. Spread 4 cups of potatoes in greased baking dish. Combine remaining ingredients. Pour 1/2 of mixture over potatoes. Repeat layers. Cover and bake for one hour. Uncover and bake 30 to 40 minutes more.
Preheat oven to 325°. Place the ham, fat side up, on a rack in a shallow roasting pan large enough to hold the ham comfortably. Bake in the middle of the oven without basting for 2 hours or until the meat can be easily pierced with a fork or reaches a temperature of 130° to 140°.
Boil the noodles until almost done; drain. Saute the ham and garlic in about 3 tablespoons butter until brown. Add the noodles and more butter if necessary. Saute. Add cream until well coated. Add seasonings to taste. Add Parmesan cheese. If mixture is too dry, add more cream. You want a fairly heavy sauce. Fresh mushrooms can also be added along with the ham, if desired.
In 1 1/2-quart casserole combine all ingredients except chicken, butter and seasoning. Place chicken pieces on top of rice mixture. Brush chicken with melted butter, salt, pepper and paprika. Bake, covered, in 375° oven for 1 hour and 15 minutes. Uncover last 10 minutes. Serves 4 to 5. Recipe may be doubled for 9 x 13-inch size dish.
Slice Twinkies in half lengthwise and put in bottom of 9 x 13-inch pan. Sprinkle with half of crushed toffee bars. Cover with instant pudding and put rest of Twinkies on top of pudding. Cover with Cool Whip and more crushed toffee. Refrigerate.
Combine sugar, corn syrup and 1 cup water in medium saucepan; stir over low heat until sugar is dissolved. Continue cooking without stirring until a little in cold water forms a soft ball (takes about 15 minutes). Add peanuts; cook until syrup turns golden brown, about 10 minutes. Add butter and soda, stirring just enough to mix. Pour onto greased cookie sheet, forming a large square of brittle. Cool, then break into pieces.
Peel, quarter and core apples. Cut each biscuit in half and roll thin. Place 1/4 apple in each half. Sprinkle with cinnamon and tuck dough around apple. Place cut side down in 9 x 13 x 2 inch pan or casserole dish.
Combine the first 7 ingredients and toss well. Add the dressings. Toss together. Yields 6 to 8 servings.
Mix equal parts of liquid starch and glue. Add a few drops of food coloring. Hand mix for a while until there is a rubbery consistency.
Add cocoa to 1 cup of sugar and mix well. Stir in 2 cups milk to make smooth mixture and heat in top of double boiler. Beat egg yolks. Add flour, blended with remaining 1/2 cup of milk. Add salt and stir into milk mixture. Cook until thick, stirring constantly. Add butter or margarine and vanilla. Cool and pour into baked pastry shell.
Beat together the shortening and sugar. Add the egg; beat until creamy. Add flour, soda and salt to mixture; mix well on low speed. Fold in apples and nuts. Bake in ungreased 8 x 8-inch pan at 350° for 45 minutes. No icing is needed.
Separate crabmeat, and blend into cream cheese. Add onion, horseradish, garlic salt, almonds and milk. Mix well together. Bake at 350° for 30 minutes. Serve immediately with crackers.
Prepare cake as directed except use only 1/2 of water and use the rest with pineapple juice. Take drained pineapple, brown sugar, cinnamon and coconut. Mix together. Spread into pan and add chopped cherries. Pour on cake mix and bake. Bake at 325° for 30 minutes.
Use electric blender or mixer. Constant beating to blend the ingredients is the secret to success! Combine sugar, mustard, salt and celery seed. Add grated onion. Gradually add salad oil and cider vinegar, constantly beating.
Mix all ingredients except 1 c. pecans. Make into a ball. Roll in pecans.
Combine soup and water; set aside. Mix all ingredients thoroughly. Put in tinfoil in baking dish.
Pour corn syrup and sugar into a large saucepan. Cook over medium heat until sugar dissolves and mixture begins to boil. Remove from heat. Stir in peanut butter and mix well. Add Rice Krispies and stir until well coated. Press into a 13 x 9-inch pan. Cover with melted chocolate chips. Cool, cut and serve.
Mix together and add whatever you may like. Great as a dip with tortilla chips. Makes an excellent chili sauce.
Mix together first 5 ingredients. Pour in unbaked pie crust. Bake 10 minutes at 425°. Reduce heat to 325° and cook until brown. Makes 2 pies.
Melt butter in medium size saucepan over medium-low heat. Add celery, carrots, onion and garlic. Stir to mix well. Cover and cook 5 minutes or until vegetables are tender. Add remaining ingredients. Bring to boil over medium heat. Reduce heat and cover; simmer 15 minutes for flavors to blend.
Soak apples in warm water. Cook over low heat until soft. Mash apples and add lemon and sugar. Pour into unbaked pie shell. Cover with top crust. Seal edges. Bake at 425° for 15 minutes; lower heat to 350° for 30 minutes. Serve warm.
Prepare ziti as directed on package; drain and set aside. In large frying pan, cook beef until well browned; remove from heat and drain. Stir in Ricotta, then place in large bowl and add Parmesan cheese, parsley, pepper, egg and half of sauce. Stir until well mixed. Add ziti and toss gently to coat well. Spoon mixture into a 13 x 9-inch baking pan. Pour remaining sauce evenly over ziti mixture. Sprinkle with Mozzarella cheese. Bake at 350° for approximately 30 minutes or until hot and bubbly.
Combine first 6 ingredients in mixing bowl. Combine 1/2 of shredded cheeses with mixture in bowl. Place 1/2 of a large serving spoonful of this mixture on each tortilla. Roll tortillas and place side by side in greased or sprayed baking dish (9 x 13-inch). Cover tortillas with remaining cheeses, starting with Colby. Bake at 300° for 20 minutes.
Cream together margarine, sugar, oil and egg. Add flour, salt and baking powder. Mix well; add a little milk if necessary. Grease 2 pie plates and press crust in plates.
Place lettuce, cauliflower and onion in layers. Mix mayonnaise and sugar and spread over salad layers sealing edges. Sprinkle Bac*Os and cheese over mayonnaise. Seal with plastic wrap and refrigerate 12 hours or overnight. Toss before serving.
Beat the egg whites and salt. Add sugar and vanilla. Add chocolate chips. Put on greased cookie sheet(s) in a 375° oven. Turn oven off. Leave in oven overnight.
Cut pheasant in half. Place each half on a piece of heavy-duty foil large enough to wrap around loosely and double seam over. Place 1 tablespoon of butter on top of each. Sprinkle with garlic salt, a little pepper and parsley. Wrap each pheasant half leaving space above pheasant, also leaving an opening at one end. Pour 1/4 cup of beer into opening and seal tightly. Place foil-wrapped pheasant on cookie sheet. Bake at 350° for 45 minutes.
Preheat oven to 350°. In a large bowl, combine 1 cup sugar and remaining ingredients; stir until well blended. Spoon into a greased 8-inch square baking dish. Bake 20 to 25 minutes, stirring occasionally. Cool on a wire rack 10 minutes. Using damp hands, shape into 1-inch balls; roll in remaining sugar. Store in airtight container.
Mix first 4 ingredients together. Spread in 13 x 9-inch pan. Melt almond bark and spread over ingredients. Refrigerate overnight. Cut into squares.
Combine all ingredients. Place in a greased 2-quart casserole. Bake at 350° for 1 hour.
Melt margarine in a deep glass baking dish in the microwave. Mix together the sugar, self-rising flour and milk. Pour batter on top of melted margarine and pour fruit on top of batter.
Bring sugar, margarine and evaporated milk to a full boil. Allow to boil for 8 minutes, stirring constantly. Remove from heat and add marshmallow cream and peanut butter. Beat and pour in large pan. Allow it to set overnight.
Combine bread and cheese. Dip breast halves in crumb mixture to coat lightly. Arrange in a 13 x 9 x 2-inch baking dish. Set remaining crumb mixture aside.
Cream butter and sugar. Beat eggs well. Mix with butter, sugar and flour. Drench pineapple and cherries with 1 cup flour. Bake at 250° for 2 1/2 to 3 hours.
Combine bread cubes, onion and eggs; refrigerate overnight. Next day, add crab, shrimp, celery and mayonnaise to blend. Serves 8 to 10 people.
Drain pineapple, mandarin oranges and cherries. Mix all ingredients well. Refrigerate several hours or overnight.
Add Cool Whip to melted candy bars. Mix well. Put into a vanilla wafer crust. Use remaining Cool Whip on top. Refrigerate.
Mix grated oranges with flour and mix all together with rest of ingredients. Fold in cranberries, nuts and dates. Grease tube pan and flour. Bake at 350° for 55 minutes. Mix 1 cup orange juice and 1 cup sugar together and pour over cake while hot. Let set until cool, turning over a few times while cooling.
Bake cake. Mix pudding according to box directions. Mix pineapple with pudding and spread on cake. Top with Cool Whip if you like.