HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain and rinse chickpeas. Set aside. Cook macaroni according to directions. While macaroni is cooking, heat the olive oil and margarine in a small saucepan. Add cayenne pepper and stir until blended. Add minced garlic and saute on low heat until garlic is soft. Then add chickpeas and coat well. Keep warm.
Put bacon in 2-quart casserole. Microwave on High for 3 to 4 minutes, stirring after 2 minutes. With slotted spoon, remove bacon and place on towels to drain. Blend sugar and cornstarch with bacon drippings. Stir in salt, pepper and vinegar. Microwave on High for 3 to 4 minutes, until thick. Add drained beans, onion and celery slices to sauce in casserole, stirring well. Cover. Microwave on High for 6 minutes, stirring after 3 minutes. Let stand 10 minutes before serving. Sprinkle bacon on top. Preheat before serving. Even better the next day. Makes 4 servings.
Remove bones and skin from salmon; drain and flake (reserve liquid. Add slightly beaten eggs. Add remaining ingredients; mix well. Pour into a well-greased baking dish or loaf pan. Bake at 350° for 45 to 50 minutes, until center is solid. Serve hot with Egg Sauce.
To make crust, combine cookie crumbs, finely chopped nuts, sugar and melted butter. Press into a lightly greased 9-inch pie plate using the back of a spoon. Chill.
Crush wafers and add all ingredients. Stir until moist. Form in 1-inch balls and roll in powdered sugar. Makes about 3 dozen.
Cut enough fruit to fill large Tupperware cake taker, 8 to 10 quarts. Use medium or heavy syrup. This will make about 18 pints. Add 1 maraschino cherry, cut in half, to each pint. Process 15 minutes in pressure cooker at 5 pounds or for the fruit that takes the longest in your fruit cocktail. Use sterilized jars and raw pack.
Butter insides of split buns; place butter side down in hot frying pan to brown. Heat chili in small saucepan. Shape meat into round patty 1/2 inch thick and place next to bun in middle of hot pan, turning only once when the red juices seep to the top. Place bun halves on a warm platter, browned sides up. When other side of patty has been seared, slip meat onto the bun and cover with the hot chili beans. Sprinkle with grated cheese and top off with raw onions.
Brown beef in kettle, drain. Add remaining ingredients. Bring to a boil. Reduce heat. Cover and simmer 1 hour.
Melt the margarine in a deep saucepan. Add onion; cook slowly until golden brown. Add clams in liquid. Skim if necessary. Add potatoes, salt and black pepper to taste. Cook until potatoes are tender. Remove the mixture from heat and slowly add milk and cream which have been heated. Serve immediately. Serves 8 to 10.
Mix dry ingredients well. Add wet ingredients all at once. Mix well. Pour into 9 x 5-inch greased loaf tin. Bake at 350° for 1 hour or until tested done. As an alternative, pour into muffin tins and bake at 400° for 20 minutes. Makes 1 loaf or 12 muffins.
Boil potato until tender. Remove from water. Let stand to cool. Mash and add sugar until firm. May add nuts, cherries or dried fruits. Roll into shape. Cover with melted chocolate. Makes 6 servings.
Mix pineapple juice, cranberry juice, water and brown sugar in a large 30 cup coffee pot.
Place all in a zip lock bag and marinate for 24 hours chilled. Enjoy.
Melt butter. Add brown sugar and melt again. Add cream and allow to boil one minute. Remove from heat, beat in powdered sugar and add vanilla.
Place water in large stockpot. Bring to a boil. Add first 5 ingredients. Return to a boil. Reduce heat. Simmer for 30 minutes, stirring occasionally. Add potatoes. Cook 20 to 30 minutes more. Add tomatoes, paste and water (2 cups). Simmer 10 minutes. Drain peas and add with crab meat. Simmer 10 minutes. Salt and pepper to taste. Cook 10 more minutes. Serve hot.
Cook potatoes in salted water. Drain and mash the potatoes. Add the butter or oleo and the milk (like you make mashed potatoes, or use leftovers). Add all other ingredients. Mix in enough salad dressing or mayonnaise to make it moist. Add more salt, if needed.
Mix beef, onion, 1 cup water and garlic. Cook on 100% power in a 3-quart microwave dish for 5 minutes. Stir once. Cook, covered, on 50% power (Medium) for 20 to 24 minutes, or until beef is tender; stir once. Skim off the fat grease. Stir in rest of water, tomatoes, paprika, chili powder, seasoned salt and soy sauce. Cook, covered, on High for about 4 minutes, or until heated through. Mix sour cream and flour; slowly stir in 1 cup of the hot mixture. Mix all. Put in casserole. Cook, uncovered, on High for about 6 minutes.
Mix first 9 ingredients; shape into meatballs. Brown in hot oil. Place in casserole dish. Add 1 tablespoon flour to oil and add tomato juice. Pour over meatballs; place diced vegetables on top. Salt to taste. Bake at 350° for 1 hour or until done.
Mix flour, sugar and cocoa. Then add water. Cook until all thickens. Serve on bread or biscuits.
Saute onion and garlic in vegetable oil; cut steak in cubes and flour with dry seasonings. Brown meat in oil with onion and garlic until all sides of meat brown and flour is saturated. Add can of consomme and Worcestershire sauce; stir as it thickens. Add 1 more can of any liquid. Gravy and meat should simmer at least 1 hour. Add peeled, pared and sliced vegetables. Cook 1 to 2 more hours. Add water if too thick. Should be beefy and thick.
Dip each piece of meat into margarine. Roll in flour, salt and pepper. Place in shallow pan that has been greased. Sprinkle lightly with rosemary. Add a small amount of water to cover bottom of the pan; cover with foil and bake at 350° for 1 hour.
Place chopped rhubarb in bottom of 9 x 13 x 2-inch ungreased pan. Mix jello and sugar; sprinkle over rhubarb. Now, put a layer of marshmallows over this. Mix yellow cake by the directions on box. Pour this over all ingredients in pan. Bake at 350° for 40 minutes. This is very easy and very, very good!
Combine first 5 ingredients in heavy 4-quart saucepan. Stir over medium heat until sugar is dissolved and reaches a boil. Boil for 10 to 15 minutes to softball stage (238° candy thermometer). Remove from heat and cool to lukewarm about 45 minutes. Add vanilla and beat until begins to lose its gloss and holds its shape. Stir in nuts and cherries. Turn into a buttered 9 x 13-inch pan. Makes 5 pounds.
Melt butter; add coconut and pecans. Cook until golden; set aside and cool. Combine cream cheese and milk; beat well until smooth. Fold in Cool Whip. Layer 1/4 mixture in pie crust, then 1/4 caramel topping, then layer 1/4 coconut, pecan and butter mixture. Then repeat. (Makes 2 pies.)
Combine drained beans and cream of mushroom soup; pour into a baking dish. Sprinkle and cover onion rings over bean mixture. Bake at 350° for 20 to 30 minutes or until thoroughly hot. Serve hot.
Combine sugar and cinnamon. Separate rolls into 16 triangles. Dip marshmallow in melted margarine, then roll in cinnamon-sugar mixture. Wrap a triangle around each marshmallow, squeezing edges of dough tightly to seal. Dip in margarine and place margarine side down in deep muffin cups. Place on foil or cookie sheet. Bake at 375° for 10 to 15 minutes. Remove from pan immediately. Top with glaze.
Combine cranberries, sugar, orange slices, orange juice and pecans in a 2-quart casserole. Bake, uncovered, for 30 minutes at 375°. Place yams on top and bake another 20 minutes. Try using freshly peeled yams. Place chunk yams in casserole and add in this order: cranberries, orange juice and slices, sugar and salt and bake until done (about 45 minutes to 1 hour) at 375°.
Brown ground beef and drain. Combine celery and onion with beer. Cook until tender. Add ketchup, mustard, sugar, vinegar, salt and pepper. Great Sloppy Joes!
Fill buttered baking dish with sliced apples. Pour over top the batter made with remaining ingredients. Bake in moderate (350°) oven until brown. Some like to eat this with cinnamon and milk over it.
In a large pot, over medium heat, mix the sugar and Karo syrup together. Heat until sugar is liquified. Remove from heat and add peanut butter. Mix together. Fold in the Rice Krispies, mixing until they are all covered. Place in a greased 9 x 13-inch pan. Flatten evenly into pan, using wax paper.
In a warm bowl, add yeast, water, sugar, salt and Crisco. With your hand, mix a small amount of flour to yeast mixture. Add flour until you have a soft dough. Knead in bowl 50 times. Let rise double. Punch down. Put on dough board. Pat out with your hand or roll out and cut. Put melted butter on each biscuit and fold over. Place on a greased pan and bake at 400° until done.
Melt oleo in pan (use oblong roasting pan). Mix all ingredients well; put in oven. Bake at 250° for 1 1/2 to 2 hours, stirring every 15 minutes. Good holiday snack.
Thoroughly mix eggs, salt, nutmeg, sugar and vanilla. Slowly stir in hot milk. Pour at once into pie shell. Add dash of nutmeg on top of custard before baking. Bake in hot oven at 475° for 5 minutes. Reduce heat to 425° and bake 10 minutes longer or until knife inserted comes out clean.
Mix and serve in a round of bread or a purple cabbage that is cut out for a bowl.
Boil shrimp in Old Bay seasoning until cooked. Peel shrimp. Cook pasta according to package directions; drain and set aside. Melt butter in large skillet over medium-high heat; add minced shallot and basil. Cook about 5 minutes, stirring constantly. Add shrimp, pasta and cheese. Toss gently. Yields 4 servings.
Mix together first 5 ingredients. Add eggs and half and half or milk if dough is too dry. Add vanilla. Blend dry ingredients, eggs and vanilla together.
Beat eggs until slightly frothy; add remaining ingredients and mix well. Pour into unbaked cream cheese pie shell. Should make 2 pies. Bake at 350° for 40 minutes. Top with Cool Whip after it has cooled.
Place all ingredients in a casserole. Cover tight with foil or a lid. Bake in a 275° oven for 5 hours. Yields 6 servings.
Dice onion and cook in skillet with corn oil until soft. Remove from skillet, cut round steak into 1 x 2-inch cubes and brown in skillet. Add onion, tomato sauce and Coca-Cola, stir. Drop steak in and bring to a boil, then reduce to a simmer and cover. Cook about 2 hours, or until steak is tender enough to cut with a fork. Remove lid and thicken gravy as desired by cooking openly. This may be served as steak, gravy with rice or creamed potatoes.
Mix all ingredients together until nice and smooth. Drop by spoonfuls. Bake in 400° oven for 10 minutes. Makes 2 dozen biscuits.
Cook mushrooms in 1 tablespoon butter until tender. Add green onions and chicken and mix well. Butter one side of a tortilla. I place mine butter side down on my George Foreman grill, but you can also place the tortilla in a large frying pan. Place half of chicken mixture on tortilla. Sprinkle with 1/2 cup cheese and Season-All. Place another buttered tortilla on top (butter side up). Close grill and cook for 2 to 3 minutes or if pan-frying, brown on one side, flip (good luck!) and brown the other side. Use remaining tortillas, chicken mixture and cheese to cook another quesadilla. Cut quesadillas into wedges with a pizza cutter and serve with sour cream.
Cream margarine, sugar and brown sugar. Add eggs and vanilla. Sift and add flour, baking soda and baking powder. Add oatmeal, chopped nuts and chocolate chips. Drop on ungreased cookie sheet and bake about 10 minutes at 350°.
Soak cubed dry bread in scalded milk, 5 to 10 minutes. Add sugar, butter, salt, vanilla and nutmeg. Add slightly beaten eggs. Mix very well. Pour into greased 1 1/2-quart baking pan or glass baking dish. Bake at 325° in pan for 1 hour or at 300° in baking dish for 1 hour until firm. Cool and eat warm, add added touch if wanted, 1/2 cup chopped apples. This is an excellent pudding from generations.
Mix milk and cream cheese in electric mixer. Heat in saucepan and add garlic salt. Slowly add Parmesan cheese and stir until smooth. Transfer to fondue pot and keep heat on low. Serve with cubed French bread and veggies.
Combine all ingredients in container of an electric blender; process until well blended. Pour mixture into a bottle; refrigerate up to 1 month. Yield: 1 1/2 cups.
Brown hamburger. Add tomato sauce and seasoning. Add 2 cups of water. In a 13 x 9-inch pan, put small amount of sauce on bottom. Layer sauce, uncooked noodles, cottage cheese and grated cheeses until full (usually 3 full layers). Top with extra sauce and cheese. Bake, covered, at 325° until cheese bubbles. Serves 10.
Cut soft butter into the flour. Add chopped pecans. Press into a greased 9 x 13-inch pan. Bake at 375° for 15 minutes. Let cool.
Mix dry ingredients. Add onion. Add small amount of oil. Mix well. Gradually add small amount of vinegar and oil, alternating, ending with oil, beating well. Use mixer or blender.
Preheat oven to 350°. Melt butter in one 9-inch pan. Sprinkle brown sugar over butter and arrange pineapple in pan. Sift into one bowl flour, sugar and shortening. Use slightly over 1/2 of the milk. Beat 2 minutes. Add remaining milk, egg and vanilla. Beat 2 minutes. Turn into prepared pan. Bake 30 to 35 minutes.
Boil chicken and save broth water. After chicken is done; debone and boil spaghetti noodles in broth water. When spaghetti is done, drain, and add the remaining ingredients.
Cream the butter with brown sugar. Beat in eggs, one at a time. Add melted chocolate chips, coffee powder and rum. Stir in flour and walnuts. Turn into pie shell. Bake at 375° for 25 minutes. Top with a few walnuts after baking.
Mix ingredients well in a pint jar or container. Refrigerate for a few days before using. The longer kept, the thicker and better. May be served on lettuce, Waldorf or fruit salad, cabbage slaw or shredded carrots and raisins.
Melt margarine, soup and cream cheese. Layer 1/2 potatoes into a 9 x 12-inch pan. Layer 1/2 can of mushrooms, 1/2 sauce and 1/2 cheese. Layer rest of the potatoes, mushrooms and sauce. Place the rest of the cheese on top. Bake at 350° for 1 hour.
Combine eggs, sugar, vanilla and nutmeg. Add melted butter, then cream; mix well. Stir in cubed bread and raisins. Let stand 10 to 15 minutes. Pour into well-greased deep pan, 9 x 13. Bake 45 to 60 minutes or until golden brown. Pour Butter Vanilla Sauce over pudding.
Preheat oven to 350°. Mix all ingredients together well. There are 2 ways to use mixture. Bake this way; use 2 loaf pans (9 x 5-inch), greased and floured and bake for 1 1/4 hours. Or, use three 1-pound coffee cans, greased and floured, and bake for 1 1/2 hours. If using coffee cans, omit water in your mixture. Also, when using coffee cans, after cooling, use knife around tins to loosen bread. They may be hot when coming out of cans so be careful.
Sift cake flour, baking powder, sugar and salt together. Add milk, eggs and butter. Mix well with wire whisk or spoon.
Wipe chicken dry. Combine dressing, flour, lemon juice, salt and butter into paste and coat chicken evenly. Stack pieces in bowl and cover to marinate. Combine pancake mix with spices. Dip chicken pieces into milk, then into pancake mix. Dust off excess. Heat oil and fry until brown. Place in shallow pan and put remaining milk over. Seal with foil. Bake at 350° for 1 hour. Uncover and bake 10 minutes at 400°. Baste again with milk during the last 10 minutes.
In large bowl, mix together cake mix, fruit cocktail and eggs; beat well. Bake in greased and floured 12-cup Bundt pan at 350° for 1 hour or until cake tests done. Cool in pan 10 to 15 minutes. Turn out on wire rack or serving plate to complete cooling. Top with lemon glaze.
Brown onion in olive oil. Beat eggs and add to spinach. Break up Feta cheese in crumbled pieces and mix with cottage cheese. Add to spinach. Add browned onions; season with pepper. Butter a 9 x 13-inch pan and place 10 sheets phyllo into pan, brushing each with melted butter. Spread spinach mixture on top. Cover with 10 sheets of phyllo, buttering each phyllo as you add it. Butter top well and cut into squares about 2 x 3-inches. Bake at 350° for one hour.
Mix butter and shortening until soft. Blend in nutmeg and vanilla. Stir in sugar. Beat in eggs, one at a time. Stir in flour. Grease and flour the bottom of a tube pan. Only use a 10-inch tube pan. Bake 1 hour and 10 minutes or less at 325 degrees.
Combine beans and seasoning mix. Spread on platter. Layer remaining ingredients in order. Serve with corn/Tostitos chips.
Mix together in square 9-inch dish. Keep in refrigerator until ready to serve. Could be made the night before.
Chop pepper, onion and eggplant into small pieces and brown in 3 tablespoons butter or olive oil. Add tomatoes, salt, pepper, brown sugar, Cheddar cheese and bread crumbs. Simmer all of the ingredients until thickened. Pour into greased casserole dish and cover with grated Cheddar cheese and cracker crumbs. Bake at 350° for 20 to 30 minutes.
Preheat oven to 350°. In a heavy saucepan, combine peanut butter and butter and warm over low heat, stirring until well blended. Remove from heat. Stir in sugar and eggs, beating by hand until mixed. Mix baking powder, salt and flour and add to the dough. Stir in vanilla. Pat dough onto a 9 x 13-inch baking pan. Bake 30 minutes. Place Hershey bars over the hot, baked pastry. Let melt and spread evenly. Cool before cutting into squares. Store airtight. Makes 36.
Cover pie shell with sliced bananas. Pour in chocolate pudding mix. Top with Cool Whip. Refrigerate for at least an hour and serve. Great for diabetics.
Cut chicken into bite size pieces. Combine eggs, coconut, flour and milk to make batter. Dredge chicken in batter to coat. Fry chicken pieces in oil until golden brown, turning often. Drain on paper towel or brown paper bag. Serve with sweet and sour sauce. Can be made ahead and frozen. Reheat at 350° for 10 minutes.
Separate yolks from whites and beat yolks with milk, salt and pepper until foamy. Fold in stiffly beaten whites.
Boil hen to make good rich broth. Mix ingredients together and work it together until it can be rolled out thin. Cut dough into small pieces (approximately 1 1/2 x 2-inches). Have broth in a rolling boil and drop dumplings in broth, one at a time, shaking boiler frequently; do not stir. If broth is hot enough dumplings should be done in 4 or 5 minutes. Put deboned chicken pieces in broth before adding dumplings to broth. This will feed family of 6 to 8. Good luck!
Cream together 1/4 cup Crisco and sugar. Beat in egg and vanilla. Combine the 1 cup flour, brown sugar, salt and 1/2 teaspoon cinnamon. Stir in the creamed mixture alternating with the milk. Spread the batter evenly in a greased and floured pan. Arrange peaches on top of batter. Combine the 1/3 cup flour, brown sugar and 1/4 teaspoon cinnamon. Cut in Crisco and nuts. Sprinkle over peaches. Bake at 350° for 30 minutes.
Combine all ingredients well. Store in tight container. Use 2 to 3 tablespoons per cup of water. Heat water first if using microwave, then add mix.
Hollow out centers of squash and place in baking dish. Combine meat, bread crumbs, egg, salt and pepper in a mixing bowl. Stuff into squash. Mix soup and milk together and pour over stuffed squash. Bake in 375° oven until tender (usually 45 minutes).
Mix together brown sugar, flour and salt	for the coating on pork chops. After you have put this dry mixture on pork chops, mix the soy sauce, vinegar and water together and pour over	pork chops that you have placed in a baking dish. Chop bell	pepper	and onions; sprinkle	evenly	over meat. Cover with foil. Cook for 40 to 45 minutes at 350°.
Stir together dressing and mustard. Brush 1/4 cup sauce on both sides of fish; reserve remaining sauce. Arrange fish in an 8-inch square baking dish with thickest portions toward outside of dish. Cover with plastic wrap and vent. Microwave on High 4 to 7 minutes, turning dish after 3 minutes. Let stand, covered, for 2 to 3 minutes or until fish flakes easily with fork. Serve with remaining sauce. Serves 4.
Combine the first 6 ingredients and let stand for 1/2 hour to season oil. Wash eggplant and trim top and bottom. Cut in 1/4-inch slices; do not peel. Arrange on a platter in single layer. Sprinkle both sides with salt and let sit about 30 minutes to remove bitterness. Light the grill. With a cloth or paper towel, wipe the grate with oil (corn oil is preferable to olive oil which burns easily). Place eggplant directly on the grate. As the eggplant starts to score, (pick up the lines of the grate) brush lightly with the prepared marinade. Flip and brush again. Just before removing from grill, top each slice with tomato and cheese. Serve hot as side dish or entree with bread and salad.
Preheat oven to 350°. Place pork chops in 9 x 11-inch pan. Arrange mushrooms and onion around the chops. Sprinkle salt, pepper and coffee evenly on the pork chops. Add vermouth until it comes up to the edge of the chops but does not cover. Place in oven and bake for 45 minutes. When chops are done, remove from pan and place mushrooms, onions and remaining liquid in a saucepan. Bring to a boil and add cornstarch solution. Cook until thickened. Place some of the sauce on a plate with a pork chop on top. Garnish with chopped parsley and serve with a Rice Pilaf. Sauteed cinnamon apples also goes great.
Cover cucumbers, onions and salt with ice; let soak 3 hours. Pour off water. Mix remaining ingredients. Add cucumbers and onions to vinegar mixture. Bring to a boil. Boil 5 or 10 minutes. Fill hot jars and add 1 clove garlic, 1 sprig dill or 1 teaspoon dill seed. Seal jars and let stand for a few days.
Cream butter, shortening and sugar. Add eggs, mix well. Fold in flour and milk. Add extract. Place batter in a well greased bundt pan. Place in a cold oven. Bake at 300° for 2 hours.
Mix olive oil and sesame seed. Brush fillets with mixture. Place on hot grill. Cook 5 or 6 minutes on each side. Add salt, pepper and lemon juice to fish before removing from grill.
In a large bowl, dissolve Jell-O in boiling water. Add ice water, drained pineapple (reserve juice), bananas and marshmallows. Pour into a large, flat dish. Chill until firm.
Combine water and spaghetti sauce in bowl. Cover bottom of 13 x 9 x 2-inch baking dish with 1 1/2 cups sauce. Arrange layer of uncooked noodles, slightly overlapping, on top of sauce. Spread 1/2 the Ricotta and 1/2 the Mozzarella over noodles. Sprinkle with 2 tablespoons Parmesan. Add another layer of sauce. Repeat with another layer of noodles, the remaining Ricotta and Mozzarella and 2 tablespoons Parmesan. Top with layer of noodles. Pour remaining sauce over, spreading evenly to cover edges of noodles. Sprinkle with 1/4 cup Parmesan. Cover tightly with foil. Set on baking sheet. Bake in preheated oven at 350° for 1 hour or until knifes goes easily through pasta. Let stand, covered, on rack for 10 minutes.
Peel, cook and mash the potatoes. Season with butter, salt and pepper. Butter a deep pie plate. Sprinkle lightly with flour and spread the mashed potatoes on the bottom. Cut cheese into 1/2-inch slices and arrange half the slices on the potatoes. Cut the tomatoes into 1/2-inch slices and arrange all of them on the cheese. Sprinkle with oregano, basil, salt and pepper. On top, arrange rest of Mozzarella and Parmesan and pour over all the melted butter. Bake at 425° for 20 to 25 minutes. Serves 4 to 6.
Soak beans overnight. Then add soda. Boil for 10 minutes. Drain and add rest of ingredients and enough water to cover. Pressure cook 15 pounds for 30 minutes or bake 6 to 8 hours. Serves 6 to 8.
Cream together the margarine, vanilla, eggs, sugar and vegetable oil. Add flour, baking soda, salt and cream of tartar.
Mix cream cheese and soups, then add chicken. Put in a 8 x 8 dish and cover with crumbled Ritz crackers and butter mixture. Bake at 350 for 30 to 35 minutes.
Cook broccoli until tender, then drain. Combine eggs, milk, soup, mayonnaise and cheese, saving some cheese to mix with cracker crumbs. Pour into a 2-quart casserole dish. Crumble Ritz or Town House crackers and add the remaining cheese. Sprinkle over casserole. Bake at 350° for 30 to 40 minutes. Serves 6 to 8.
Cook until soft ball in water. Beat until it begins to set and add parched peanuts.
Split and rinse chicken breasts and remove any skin. Dry chicken on paper towels. Slice mushrooms and mince 1 garlic clove. Begin cooking linguine according to directions on box.