HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind vegetables using a coarse blade. Sprinkle with salt. Let stand overnight. (Do not use aluminum pot.) Rinse and drain next day. Combine remaining ingredients and pour over mixture. Heat to boil. Reduce heat and simmer for 5 minutes. Seal in sterilized jars. Makes 8 pints
Combine all ingredients together; pour into crust and chill for 2 to 3 hours.
Mix in order given. Bake in loaf pan at 350 degrees for 35 minutes. Cool and enjoy.
Mix gelatin, 1/4 cup sugar and salt in saucepan. Add milk and egg yolks; cook and stir over medium heat until mixture comes to a boil. Add peanut butter; stir until blended. Chill. Beat egg whites until foamy. Gradually add 1/4 cup sugar, beating until stiff. Fold into chilled peanut butter mixture, then fold in Cool Whip. Spoon into 9-inch pie crust which has cooled. Chill until firm. When ready to serve, drizzle chocolate syrup over top.
Saute onion in cooking oil. Mix with other ingredients. Pour into greased casserole and top with bread crumbs. Dot with oleo. Bake at 350° for 1 hour.
Separate eggs, placing yolks in a large bowl. Beat egg whites until stiff, but not dry. Set aside. Beat egg yolks. Add sugar, milk, flour, pumpkin and spices. Blend thoroughly. Fold into egg whites gently. Cover cake.
Grease bottom of 9-inch deep dish or 10-inch pie plate. Combine first 8 ingredients in a large bowl. Beat 2 minutes at medium speed. Pour into prepared plate. Place drained peaches over batter, keeping at least 1/2 to 1 inch from edge of plate.
Combine first 3 ingredients in a heavy saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until thickened. Beat egg yolks; gradually stir about 1/4 of hot mixture into yolks. Add to remaining hot mixture, stirring constantly. Cook 30 seconds. Remove from heat; stir in butter, vanilla and coconut. Pour into pie shell.
Dissolve yeast in warm water; add sugar, salt, egg and oil. Mix with mixer until foamy, just until mixed. Mix until it forms a bowl. Turn bread over in bowl and cover. Let rise for 1 1/2 hours or until it doubles in size. Knead down and place in greased pans; cover and let rise 1 hour. Bake at 350° for 20 to 30 minutes.
Yields about 2 1/2 cups. Place all ingredients into blender or food processor. Whirl until smooth.
Combine cake mix,* orange juice, water, egg yolks and grated orange peel; beat 4 minutes on medium speed of electric mixer. Pour into two greased and wax paper lined 9 x 1 1/2-inch round cake pans. Beat egg whites with cream of tartar to soft peaks; gradually add the 1 cup sugar, beating to stiff peaks. Gently spread meringue evenly over batter. Bake at 350° for 35 to 40 minutes; cool completely.
Mash up buns. Add other ingredients, using almost all of the milk. You want it soupy so after baking it won't be real dry. Bake at 350° until brown. If your oven cooks fast and/or hotter, adjust temperature for your oven.
Mix sugar, butter and peanut butter together and roll in balls. Put in refrigerator until firm. Melt chocolate in double boiler. After balls are chilled, dip in chocolate only 3/4 of ball, making eye on top. Put on waxed paper. Keep cool. Makes 200 balls.
Combine milk and sugar in saucepan. Heat to boiling. Cook for 5 minutes stirring constantly. Remove from heat and add marshmallows, chopped walnuts, semi-sweet chocolate bits and vanilla. Stir until marshmallows are melted. Pour into buttered 8 or 9-inch square pan. Garnish with walnut halves. Cool. Cut into squares.
Mix the margarine, sugar and cocoa. Add 1/2 cup milk. Bring to a rapid boil for 1 minute. Remove from heat and add 1/2 cup peanut butter and 2 cups quick oats, 1 teaspoon vanilla and 1/2 cup chopped pecans. Mix well and drop on wax paper by a teaspoon.
Mix all ingredients together well and bake at 325° for 1 1/2 hours.
Crush cookies and pour half into the bottom of a 9 x 13-inch pan. Mix cream cheese, butter and sugar together. Add milk (using a mixer). Add the pudding. Fold in Cool Whip. Pour this over the crushed cookies. Top with remaining crushed cookies. Chill at least 6 hours before serving.
Bring to a boil and cool margarine, cocoa and water. Sift together sugar, flour and salt. Combine eggs, milk, vinegar and soda. Add alternately the sifted dry ingredients and the coated mix (margarine and cocoa) to the eggs, milk, vanilla and soda mixture. Bake in 12 x 18-inch pan for 20 minutes at 375°.
Grease 9 x 13-inch pan with margarine. Arrange frozen rolls inside. Sprinkle 1 box of butterscotch pudding dry over rolls. Sprinkle cinnamon and pecans over this. Melt the margarine with the sugars and pour over the rolls. Lightly cover with towel and let set overnight. In the morning, uncover and bake at 350° for 25 minutes. Delicious!
Combine all ingredients; cook on medium heat until thick. Pour mixture into a large bowl of clean snow. Stir well. Keep adding clean snow until the desired consistency of ice cream.
Add juice to gelatin. Add water and stir until gelatin is dissolved. Pour into a 9 x 13-inch pan and chill until firm. Cut into squares.
Brown meat and onion in butter. Mix in the rice, dill, salt and pepper. Put cabbage leaves in boiling water for 1 minute. Drain and dry. Place meat mix in middle of leaves. Fold and secure with pick. Place in shallow baking dish. Pour tomato sauce over. Cover and bake at 325° for 45 minutes.
Earlier in the day: Bake cake in 13 x 9-inch pan according to box directions. Make 3 packages of mousse. Use a large bowl and follow directions on back of package.
Prepare sauce (recipe follows) and keep warm. Melt butter in large skillet over low heat. Add Ricotta and stir until melted. Add cooked pasta, turning until well coated. Sprinkle parsley and Parmesan or Romano cheese over top and toss gently. Season with salt and pepper. Transfer to platter. Ladle some of Savory Italian Tomato Sauce over top and serve immediately.
Heat oil to 375°. Blend ingredients together and dip franks into batter. Fry about 3 minutes.
In a large thick saucepan, combine flour and sugar. Blend in slowly egg yolks and milk. Add margarine (cut in chunks) and vanilla. Cook over medium heat until thick. Stir constantly to prevent scorching (about 12 minutes). Remove from heat and add coconut. Beat and cool. Spread on cake and allow to set several hours for extra moistness.
In a large pot (4-quart) combine water, sugar, cinnamon, cloves and allspice. Boil and simmer 10 minutes. In 2-quart pot, add boiling water and tea bags. Make tea and pour in first pot. Add pineapple juice, orange juice and lemon juice. Serve hot or chilled.
Mix ingredients well. Bake on cookie sheet at 350° for 12 minutes; turn the pan around at 6 minutes.
Combine all ingredients except mint in a container of an electric blender. Process until smooth; chill. Serve with fresh mint, if desired.
Sift together sugar, flour and salt. Beat eggs and add to dry mixture a little at a time. Add Pet milk, sweet milk; pour in slowly vanilla.
Combine potatoes with celery and onion. Combine dressing mix with water and mayonnaise. Add to potatoes and toss to coat.
Mix water and yeast together and set for 15 minutes. Add sugar, salt, oleo and egg; mix well. Add enough flour to make a smooth batter. Add 1/2 of flour at a time, until all of the flour is used, making a stiff dough (more flour can be added if needed). Pour dough out on a well floured board and knead until small blisters under surface of dough. Place dough in a greased bowl to rise. Cover with towel, let rise to double in size, 30 to 40 minutes.
In a 9 x 13-inch pan, crumble raw ground beef. Add onion soup mix and a little water. Add	frozen	vegetables, cream of mushroom soup and 3/4 can of water. Mix all together. Arrange frozen Tater Tots on top. Bake at 350° for 1 1/2 hours.
Bring tomatoes and sugar to boil in saucepan, stirring constantly and boil for 5 minutes. Take off stove and add package of Jell-O. Stir until Jell-O is dissolved. Seal in 1/2-pint jars and store in the refrigerator.
Melt 2 tablespoons butter in large skillet; saute mushrooms and onion until tender (15 minutes). Remove vegetables. Add 3 tablespoons butter to skillet; heat until bubbly. Combine flour, bouillon, nutmeg, salt and pepper. Stir into butter. Gradually stir in milk and cook over medium heat, stirring constantly, until it boils; boil and stir 1 minute. Cut asparagus spears into thirds. Drain any liquid from mushroom mixture. Stir asparagus, mushroom mixture and lemon juice into sauce; pour into buttered 1 1/2-quart casserole. Combine crumbs and 1 tablespoon butter; sprinkle over vegetables. Bake, uncovered, in a 325° oven until asparagus is tender, about 45 minutes. Let stand 5 minutes before serving. Makes 8 to 10 servings.
Cover chicken breasts with both cans of soup (do not dilute soup). Cook on low 6-8 hours.
Dissolve soda in boiling water. Mix molasses, soda and water, shortening, egg, cinnamon, cloves, ginger and salt with part of the flour. Add sugar and sift remainder of flour and mix together with all the ingredients. Roll into good size balls and roll in sugar. Bake 6 to 8 minutes at 375°.
Mix all and pour into pie shell. Bake at 425° for 20 minutes, then turn temperature down to 350° and bake an additional 20 minutes.
In medium bowl, combine chicken with onion soup, 1 tablespoon oil, 1 tablespoon soy sauce, garlic, and 1 teaspoon cornstarch. Marinate 20 minutes.
Beat egg whites with a fork. Add vanilla and sugar; beat. Fold in Ritz cracker crumbs and chopped pecans. Pour into a 9-inch greased pie plate. Bake at 350° for 30 minutes. Let cool and top with Cool Whip. Keep in refrigerator.
In a large bowl, cream the oil and sugar. Beat in eggs one at a time. Add zucchini or carrots or both (2 cups total) and vanilla. Add remaining ingredients (pineapple is optional) and beat until well combined. Pour into two loaf pans. Bake at 350° for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Cook squash and onion in saucepan with water until tender. Drain and place in casserole. Sprinkle cheese, salt, pepper and sugar over squash. Add Cheese Sauce. Top with bread crumbs. Cook at 350° for 30 minutes.
Fry hamburger and drain oil. Add the shredded vegetables (coleslaw), vinegar and shoyu. Mix and cook for a few minutes. Keep it crunchy; don't overcook. Add garlic salt and black pepper to taste. Let cool. Place 1 to 2 tablespoons hamburger mixture on lumpia wrapper and roll, tucking in sides before you reach the end. Pan-fry in 1/2-inch of oil.
Mix cheese, mayonnaise and other ingredients. Chill. Roll into balls and cover with nuts.
Mix all ingredients in a bowl and DUMP into a Bundt pan. Bake at 375° for an hour or until a toothpick comes out clean. Let cool for about 10 minutes and dump firmly--like slam it down on a cutting board to get it out of the pan. Good by itself or SUPER with ice cream.
Cook dry pinto beans as usual. Set aside. Brown ground beef in skillet. Add 1/2 small onion, tomato sauce, chili powder and salt and pepper to taste. Cover and let simmer 30 minutes. Fry tortillas crisp in oil and drain.
Place all ingredients except vanilla in double boiler. Beat 1 minute with electric mixer. Cook over boiling water, beating constantly, until mixture forms peaks, about 7 minutes. Remove from heat, add vanilla and beat until of spreading consistency. Will frost tops and sides of two 9-inch layers or one 10-inch tube cake.
Spread cream cheese onto platter. Next spread cocktail sauce, then top with green onions and shrimp. Serve with crackers.
Peel and cut apples into small slices or small chunks. Sprinkle with sugar and cinnamon and set aside. In large bowl, combine remaining ingredients and beat until smooth. Pour half of batter into a greased tube pan. Place half of apple mixture over it, then pour in remaining batter. Top with remaining apple mixture. Bake for 1 1/4 hours at 350°.
Take one can of crescent rolls and press in the bottom of a 9 x 13-inch pan. Brown in oven at 375°. Mix cream cheese, Miracle Whip and Ranch dressing together and spread on top of crust. Chop vegetables and layer on top of crust/sauce mixture. Top all with cheese and bacon bits. Cut in squares and serve.
Heat oven to 400°. Lightly grease pie plate, 10 x 1 1/2-inch. Cook and stir ground beef and onion until beef is brown. Drain. Stir in salt and pepper. Spread in pie plate. Sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high speed or 1 minute with hand beater. Pour into pie plate. Bake until golden brown and knife inserted in center comes out clean, about 30 minutes. Let stand 5 minutes before cutting. Refrigerate any remaining pie. Makes 6 to 8 servings.
Cook macaroni shells according to package directions; rinse and drain. Toss macaroni with oil to prevent shells sticking together. Put lettuce in one layer in a 3-quart glass or clear plastic bowl; top with cooled macaroni, then egg slices. Sprinkle with pepper. Add in layers the ham, peas, and cheese. Spread dressing carefully over the top to edge of bowl. Cover tight with plastic wrap and refrigerate overnight. Before serving, sprinkle with parsley. Toss salad at table before serving. Makes 6 servings.
Remove stems from mushrooms and discard. Wash mushrooms. Stuff mushrooms with sausage. Put in baking pan. Bake, uncovered, for 30 minutes at 350° or until sausage is brown.
Toss together the artichokes, tomatoes, peppers and onions. In a separate bowl, whisk together the remaining ingredients and pour over the vegetables. Serve over a bed of greens. Yield: 25 portions.
Wilt cabbage leaves by scalding in boiling water to which 2 tablespoons vinegar and 1 teaspoon salt have been added. Drain. Cool in cold water and pat dry. Cut out heavy ribs. Saute onion in butter until transparent. Combine meat, egg, rice and seasoning. Spread each leaf with about 2 tablespoons of the mixture. Fold the two opposite sides and roll, starting with one of the open ends. Place in pan. Add butter and 1 cup hot water. Simmer slowly for 2 hours. Cabbage rolls may be served with mushroom sauce, tomato sauce or sour cream. They are more delicious if served, reheated, the next day.
This is one of those quick salads. Run hot water over the peas. Drain them & add mayonnaise a few tablespoons at a time to get the peas to stick together. Then, you cube up some Cheddar cheese, & chop some onions & add to the peas. Some like more cheese than onions (I do). Mix them up & chill.
Boil together water, vinegar and sugar until it spins a thread. Pour slowly over stiffly beaten egg whites and beat until creamy. Add lemon juice.
Brown ground beef and onion and mix with spaghetti sauce; set aside. Cook ziti noodles; drain. Mix thoroughly in a large bowl the balance of ingredients.
Brown meat with green pepper, onion and garlic in 10-inch skillet; drain. Add beans, tomato sauce, picante, cumin and salt; simmer 15 minutes. Spoon small amount of meat mixture into a 13 x 9 x 2-inch baking dish, spreading to coat bottom of dish. Top with 6 tortillas, overlapping to cover bottom of dish. Top with half the remaining meat mixture; sprinkle with one cup of cheese. Cover with remaining tortillas, overlapping to cover cheese; top with remaining meat mixture. Cover tightly with foil; bake at 350° for 20 minutes.
Early in day or up to 1 week ahead: Place ice cream in refrigerator to soften slightly, about 30 minutes. Chill small cookie sheet in freezer.
Coarsely chop peaches. Combine sugar, honey, vinegar and mace. Tie cloves and cinnamon stick in cheesecloth bag. Add to peach mixture. Simmer 30 minutes, stirring occasionally. Remove spice bag. Pour chutney in glass bowl and chill. Cover.
Preheat oven to 350°. Add lemon juice to milk and set aside. Combine flour and sugar in mixing bowl. Cut in margarine. Add 1/2 teaspoon cinnamon; mix. Reserve 1 cup of this mixture. Add the rest of the spices, baking powder and soda; mix. Add egg and milk, beat until smooth. Spoon 1/2 cup of reserved mixture in the bottom of an 8 x 8 x 2-inch pan. Spoon in batter. Sprinkle with remaining crumb mixture. Bake at 350° for 35 to 40 minutes.
Blend all ingredients thoroughly. Bake in greased 9 x 13-inch pan at 350° for approximately 40 minutes.
In a medium saucepan, melt butter and cook onion and bell pepper over medium heat, stirring occasionally, 3 minutes or until tender. Stir in water, rice and Spanish sauce and cumin; bring to a boil. Reduce heat and simmer, stirring occasionally, 10 minutes or until rice is tender. Stir in 1 cup cheese and chilies until cheese is melted. Let cool slightly in a large round shallow broiler-proof baking dish. Layer 1/2 each of the chips, rice mixture, tomatoes, olives and 1 cup cheese. Repeat layering, ending with cheese. Broil 1 minute or until cheese is melted. Top with sour cream.
Melt the butterscotch bits over low heat. Stir in the milk. Add the vanilla and pecans. Shape into "large" roll and roll in powdered sugar. When firm and cool, slice.
Wash mushrooms and remove stems. Mix mayonnaise, bacon bits and minced onion together. Spoon into mushrooms, then sprinkle cheese mixture on top and bake at 425° for 8 to 10 minutes.
Cook sausage in a skillet, stirring over medium heat until brown. Drain well and set aside. Butter an 8 x 13-inch baking dish. Line with crescent roll dough, pressing dough firmly into the pan. Sprinkle the cooked sausage and the cheese over the dough and set the pan aside.
Combine all ingredients except tomatoes and 1/4 cup flour. Form small balls, roll in flour and brown in oil. Add remaining flour and tomatoes. Cover and bake at 350° for 1 hour.
Sift dry ingredients together in large bowl. Add oil, eggs, water and pumpkin; mix just enough to eliminate lumps. Some will remain but should be just small ones. Makes 2 loaves. Bake in greased and floured loaf pans at 350° for 1 hour and 15 minutes.
Combine the flour, salt, dry mustard and garlic powder. Shake chops in mixture. Brown in oil. Place browned chops in oven pan. Add soup. Cover and bake at 350° for 1 hour.
Preheat oven to 375°. Grease a 9-inch square pan with vegetable oil. Spread prepared apples in the bottom of the pan. Cover with lemon juice and honey. In medium-size bowl, combine flour, oats, oil and spice. Spread over apples and pour apple juice on top. Bake for 35 minutes and serve.
Marinate scallops in lemon juice, parsley and garlic salt for 15 minutes. Cook linguini according to package directions. Saute scallops in 1/4 pound butter for 8 minutes or until done. Add heavy cream; cook until hot. Add linguini. Top with Parmesan cheese. Serve.
Sift flour, sugar, baking powder, soda and salt together. Cut in shortening until crumbly.
Place crackers in plastic container. Warm oil. Add seasonings to oil. Pour mixture over crackers and toss gently. Cover tightly and let stand for 24 hours. Do ahead. Preparation time: 5 minutes. Makes 8 cups.
In a large bowl, combine cheese and salsa. Stir until well mixed. Slice bread lengthwise. Cover each half with cheese and salsa mixture. Broil 5 minutes or until golden brown. Add green chiles and black olives, if desired. Slice and serve immediately.
Mix thoroughly first 3 ingredients. Stir in milk. Sift and stir in flour, baking powder and salt; stir in blueberries. Spread batter in greased and floured 9-inch square pan.
Place butter and lemon juice in a 10 x 6 x 1 3/4-inch baking dish. Microwave on High for 30 to 45 seconds until melted. Arrange fish pieces, thickest end towards outside. Sprinkle with 1/2 the salt, pepper and paprika. Cover with plastic wrap. Microwave on High for 8 minutes. Halfway through, turn fish and sprinkle with other half of salt, pepper and paprika.
Mix butter and sugar. Blend (with food processor if possible). Add bananas and nuts. Sift flour and add to mixture. Pour into loaf pan. Bake at 350° for 1 hour.
Prepare ahead of time. Cut open a brown paper bag and grease with oleo. Make 40 to 50 small piles of pecan halves on the greased bag. It will take 1 pint to 1 quart of pecans.
Cook noodles; rinse and drain. Mix next 8 ingredients well. Add noodles and last 4 ingredients. Mix well. Chill until ready to serve.
Place banana slices in crust. Pour milk into bowl. Add pudding. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the Cool Whip; spoon into crust. Refrigerate 4 hours. Top pie with remaining Cool Whip.
Thaw vegetables. Save 1/2 cup cheese and 1/2 cup onions. Combine all ingredients. Bake at 350° for 30 minutes, covered. Top with remaining cheese and onions. Bake 5 minutes, uncovered.
Heat oven to 350°. Stir contents of vegetable seasoning packet, margarine and water in bowl. Add stuffing crumbs; stir until water is absorbed. Mix soup, chicken, vegetables and thyme in 2-quart casserole. Spoon stuffing over chicken mixture. Bake for 45 minutes, or until hot and bubbly. Makes 6 servings.
Melt margarine in pan and add flour. Mix well and add mushroom soup, celery soup and mushrooms; set aside, but keep warm. Boil, remove from bone, cut up and set aside the chicken. Take 2 1/2 cups of the broth from the chicken and cook rice by using directions on box, using broth instead of water. Use a casserole dish and layer the mushroom mixture, chicken and the rice. Alternate until all is used. Put slices of cheese on top. Put in oven long enough to melt cheese. Serves 4.
Mix all ingredients and pour in pie crust. Top with ready crust. Pat butter on top. Bake for 45 minutes at 350°.
Dissolve jello in 2 cups of hot water. Cool, add applesauce and dash of cinnamon. Pour half in a long dish. Let congeal in refrigerator. Mix cream cheese, mayonnaise, celery and pecans. Spread on congealed jello. Top with remaining jello, congeal.
Brown beef in margarine. Add other ingredients. Cook, covered, over low heat 30 to 35 minutes without lifting the cover until rice is tender. Serves 6.
Beat eggs to blend. Add salad oil, sugar and vanilla. Beat to thick and foamy. Stir in zucchini and crushed pineapple. Set aside.
To make dressing, whisk together vinegar, mustard, sugar, salt, pepper and olive oil. To make salad, arrange remaining ingredients in serving bowl. Pour dressing over salad. Toss.
Melt chocolate with shortening. Beat eggs with sugar until thick. Sift together 1/2 cup sifted flour, baking powder, salt and vanilla. Bake at 370° for 25 minutes.
Mix the eggs, oil and sugar and add remaining ingredients. Mix all ingredients together. Grease soup cans well and fill 2/3 full. Bake at 350° for 1 hour.
Mix first three ingredients and pour over cheese. Bake at 350° for 20 minutes, or until bubbly. Serve with apples, pears, and crackers.
Peel potatoes and cut into chunks. Boil approximately 10 minutes or until fork can be easily inserted. DO NOT cook until soft!
Place hamburger in large pot. Season with garlic, oregano, salt, pepper and vinegar. Add onions, peppers and tomatoes. Cook over medium heat. Chop and fold ingredients as it cooks. (Do not stir until it is fully cooked.) When ingredients look well cooked, add capers, olives and raisins.
Combine ingredients, except bread dough, and cook at low heat, stirring occasionally until done. Drain and cool. Roll out bread dough 3/8-inch thick; cut into rectangles, 3 x 6-inch. Place 1/2 cup meat mixture on one end of each rectangle. Fold over and seal. Place on greased cookie sheet and let rise. Bake at 375° until golden brown.
Add ingredients one at a time; beat well after each addition. After adding marshmallow cream, stir just enough to create brown and white swirls. Spoon into a 9 x 13-inch brownie pan lightly coated with cooking spray. Bake at 325° for 18 minutes.
Place chopped tomatoes, onion, carrot, thyme, parsley and pepper in a large saucepan over medium-high heat. Bring mixture to a boil. Reduce the heat to low and simmer 5 minutes. Add asparagus pieces to saucepan. Pour in vinegar and simmer mixture, uncovered, for 15 minutes. Add reserved tomato seeds and juice and continue cooking until most of the liquid has evaporated and asparagus is tender, about 15 minutes.
Cook wild rice in as little water as possible, until tender. Brown beef and onion; drain well. Blend all ingredients except almonds. Bake in greased casserole at 325° for 1 hour.
Sift together flour, soda and salt. Mix together shortening, sugar, egg, and vanilla. Beat well, then add sour cream. Add flour mixture until well blended. Roll out on floured surface about 1/4 inch thick. Cut and sprinkle with sugar. Bake on greased cookie sheet at 425° for about 12 minutes. Makes about 2 1/2 dozen.