HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash peppers; cut off tops. Cook in boiling salted water about 6 minutes and drain. Cook sausage; pour off drippings. Add onion, cooking until transparent. Place mixture in a bowl; add remaining ingredients. Stir lightly until blended. Fill peppers with mixture. Stand peppers up in shallow baking dish; cover bottom of dish with 1/4-inch hot water. Bake at 350° for 15 to 20 minutes.
Cook in skillet and stir turkey bacon, beef, onions and green pepper until beef is browned. Drain. Combine with remaining ingredients. Pour into a 3-quart casserole. Cover and bake 45 to 60 minutes in a 325° oven.
Mix all ingredients together and pour into greased 9-inch glass pie plate. Bake in 350° oven for 30 minutes. Serve with whipped topping if desired. Serves 6 to 8.
Melt butter with marshmallows. Crush graham crackers. Mix all ingredients together and pack it in any size pans you want; then refrigerate. I put mine in 9 x 13-inch pan and cut three. Makes 5 pounds.
Melt Parkay. Add spices and stir. Brush onto bread sticks that are 2 minutes from completed baking time. Return sticks to oven and bake 4 more minutes.
Combine flour, baking powder, salt and sugar. Add egg, shortening and water; beat 2 minutes. Pour into bowl or pie dish. In center, place the mixture of filling, juice and spices. Bake at 400° for 30 minutes or until crust is done.
Cream butter and sugar. Add eggs and molasses. Mix well. Blend in dry ingredients. Roll into walnut size balls. Bake on ungreased cookie sheets for 10 to 12 minutes at 350°.
Slice the water melon into 1-inch thick rounds. Cut rinds from flesh and discard. Cut flesh into 1-inch cubes and remove seeds. Place cubes in large bowl. Add onions and minced mint. If made ahead, cover and chill up to 4 hours. Pour dressing over salad. Mix gently. Add salt to taste.
Mix together in a big bowl flour, sugar, cocoa, cinnamon and salt. Melt in a saucepan 1 stick butter, oil and water; bring to a boil. Add dry with liquid ingredients and mix well. Add beaten eggs, soda and buttermilk. Add vanilla. Stir all together and pour into a greased, floured pan. Cook at 350° for 30 to 40 minutes. While cake is hot from the oven, pour frosting on it.
Mix shortening, peanut butter, sugars and egg. Blend in remaining ingredients except jelly. Cover and chill. Heat oven to 375°. Shape dough into 3/4-inch balls. Place about 2 inches apart on lightly greased baking sheet. Bake about 10 minutes or until set but not hard. Put cookies together in pairs with jelly in middle. Makes about 4 1/2 dozen cookies.
Mix original juice with 1 cup water to 1/2 gallon of juice. Mix all the ingredients together in a large stockpot until all ingredients are well blended. Cook over low to medium heat until mixture thickens. Add hot mixture to well sterilized hot jars (canning). Seal with sterilized lids. Cover with small towel or dish cloths. Let stand until next day. Jars are sealed when you hear a slight popping sound.
Combine bulgur wheat with cold water and allow to stand for at least an hour to absorb moisture. Then combine bulgur wheat with parsley, chopped green pepper, minced onions, mint and tomatoes. Stir together oil and lemon juice; pour over wheat and mix well. Add salt, if desired (1 teaspoon). Chill if made ahead.
Drain vegetables. Mix with pimento, onion, pepper and celery. Mix other ingredients together. Heat until boiling. Can be microwaved. Pour over vegetables.	Stir well. Let set overnight. Keeps 2 weeks in refrigerator. (I usually double this recipe.)
Put into covered pan for 3 to 4 hours at 350°. Break up meat. Drain. Save liquid. Put meat back into liquid. Serve on hamburger or steak buns.
Beat together for 5 minutes the first 5 ingredients with an electric mixer. Pour into jelly roll pan. Bake at 350° for 35 minutes.
Preheat oven to 425°. Break off tough ends of asparagus and boil or steam in the usual manner until bright green but still a bit firm. Do not overcook. Drain well. Cut in 3/4 inch lengths. In a lightly buttered medium gratin dish, place asparagus with bread crumbs, cheese, seasonings, parsley and olive oil. Dot with butter. Bake until the asparagus is heated through, 6-8 minutes. Remove from oven, sprinkle with Mozzarella and place under broiler until cheese just melts. Do not overcook cheese. Cheddar is safer. Good with hot crab meat casserole.
Stir together until well blended. Spread evenly in bottom of unbaked 9-inch pastry shell.
Mix lemon pudding with milk. Spread over the cream cheese layer. Cover with the remaining Cool Whip. Keep refrigerated.
Cream together shortening, margarine, sugar, eggs and vanilla. Add remaining dry ingredients and mix until smooth thick dough forms. Divide into 4 sections, wrap in plastic wrap and chill for at least 2 hours.
Melt together chocolate chips and warm water. Add vanilla to chocolate; stir. Pour over confectioners sugar and salt. Stir melted mixture with sugar until blended. Mix in nuts, if desired. Press into 8-inch pan; chill.
Note: Cooked sausage or bacon bits may be substituted instead of crab meat.
Mix all of the above by hand. Shape as you desire or mold it. Serve with crackers, chips, etc.
Combine marshmallows, butter, vanilla and food coloring in a double boiler. Heat until marshmallows and butter are melted. Stir in cornflakes. Drop on wax paper. Shape into wreath 9-inches. Decorate with red candies.
Cream shortening, sugar and eggs. Add food coloring and blend. Dissolve soda in the buttermilk; add vanilla. Blend alternately with flour. Bake at 350° until done.
Combine all ingredients and mix well. Pour into three greased 8 1/2 x 4 1/2-inch loaf pans. Bake at 350° for 1 hour.
Peel cucumbers and seed, if necessary. Thinly slice cucumbers and onions. Combine vinegar, water, sugar, salt and pepper in a large bowl. Add cucumbers and onions; toss well. Refrigerate, covered, 2 to 3 hours. Before serving, toss again and remove salad to serving plate, saving marinade for storing leftovers. Keeps several days. Makes 6 to 8 servings.
Mix all ingredients well. Wrap in rolls. Refrigerate or freeze. Slice & bake in preheated 375 degrees oven for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies. Let stand for 2 minutes, then remove to wire rack.
Mix sugar, vinegar, salt, celery seed and mustard seed; pour over cabbage mixture. Put in a covered container; will keep without turning dark for days.
Melt margarine and pour in herb dressing. Stir and divide into 2 parts. Take half of dressing and mix with rest of the ingredients. Butter casserole dish and pour in mixture. Cover mixture with other half of dressing. Bake at 350° for 35 minutes.
Mix all ingredients except 1 can of shrimp. Fold in the other can of shrimp. Best when made day before serving.
Mix above. Pour into three loaf pans. Bake at 350° for 15 minutes. Reduce heat to 300° for 34 minutes.
Bring butter and milk to simmer. Add garlic, salt, pepper and a little Parmesan cheese. Simmer 10 minutes. Quickly stir the crab meat to warm it and pour mixture over noodles. Mix in remaining Parmesan cheese and serve with garlic bread. Add minced mushrooms or grated zucchini for added flavor and color. Also great as cold pasta salad.
Chop onion fine. Put it in skillet. Cut bacon in small pieces. Put them on a low fire and cook until bacon is done. Put pork and beans in and a small amount of water. When the mixture begins to boil reduce heat and add the brown sugar. Cook until the mixture darkens and thickens. Salt to taste.
Cream butter until fluffy. Cream sugar with butter. Beat in egg and vanilla. Beat until light and fluffy. Mix together flour, soda and salt. Add to previous mixture.
Saute onion, green pepper and jalapeno pepper in butter. Add cooked rice. Stir in green chilies, sour cream and cheese. Pour into greased casserole and bake at 350° for 30 minutes.
Precook broccoli pieces and chicken breasts. Layer in greased baking dish, broccoli pieces; cut chicken into bite size pieces and placed on top of broccoli. Mix together soups, mayo and lemon juice. Spread on top of chicken. Sprinkle Cheddar cheese on top. Bake at 350° for 1 hour, covered.
Combine flour and salt in a large flat-bottomed bowl and mix well with spoon. Next, add water (a little at a time), mixing as you pour to form the dough into a ball. Additional water may be needed, depending on the humidity. Take care not to add too much so dough becomes sticky.
Over low heat, melt margarine and chocolate chips. Remove from heat and add vanilla. Add nuts, if desired. Mix in powdered sugar. Stir and fold until well blended. Put on buttered plate and press to desired thickness.
Cook rice according	to package directions. Saute onions, celery and apple in margarine until tender. Combine all ingredients. Makes dressing for a 12 pound turkey or may be baked in greased casserole at 350° for 45 minutes or until done.
Boil eggs and cut in halves. Put yolk in bowl. Add mayonnaise, vinegar, salt and pepper to taste. Fill egg halves with mixture.
Combine first 8 ingredients in large bowl; set aside. Combine sugar and vinegar in small saucepan; bring to boil. Stir in vegetable oil, pepper and salt; return to boil. Remove from heat. Pour over vegetable mixture; cover and chill overnight. Makes 10 to 12 servings.
Combine pretzels, 1/2 cup sugar and butter; mix well. Press into bottom of a 13 x 9-inch pan; bake at 350° for 5 to 7 minutes. Mix cream cheese and rest of sugar; cream well. Fold in whipped topping; spread on cooked crust. Mix gelatin with water. Add raspberries; mix well. Spread on top of whipped topping mixture. Refrigerate. Cut into squares to serve.
Cream butter and sugars. Add egg and beat well. Sift dry ingredients and add to creamed mixture. Add hot water; mix well. Add chocolate chips and vanilla. Drop by rounded teaspoonful on ungreased cookie sheet and bake in preheated 350° oven for 10 to 12 minutes. Yield: 3 1/2 dozen.
Using hands, combine cream cheese, crab and soy sauce, forming mixture into ball. Cover and refrigerate. Just before serving, mix catsup and horseradish. Place ball in center of plate and pour sauce over it. Surround with assorted crackers.
Place flour in a bowl and stir in beer, salt and oil. Stir to blend. There will be a few lumps. Cover bowl with plastic wrap and let stand in a warm place for about 3 hours. Stir in egg yolk. When ready to cook, fold in beaten egg white. Great for deep frying vegetables.
In a heavy pan bring apples and water to a boil. Reduce and simmer until apples are tender. Press apples through a colander. Discard peels. Return pureed apples to heavy pan. Stir in other ingredients. Simmer, uncovered, stirring frequently until thick and color is dark brown, about 7 to 8 hours. Freeze. Makes about 6 cups. Delicious with hot homemade bread.
Boil chicken about 30 minutes. Mix soups and broth; mix very well. Mix stuffing with melted butter. Layer chicken, soup and stuffing until it's all used up. Bake at 350° for 45 minutes.
Slice potatoes into thin slices. Arrange in a Pyrex baking dish and microwave potatoes until tender. Remove and sprinkle with bacon bits and cheese. Microwave until cheese melts. Remove from oven and put Ranch dressing on top. (Unbutton your jeans and enjoy it!)
Combine all ingredients; chill at least 2 hours. Serve with vegetable dippers. Refrigerate any leftovers. Makes 2 cups.
Mix by hand. Do not use mixer. Bake at 350° for 45 minutes.
Combine ingredients. Heat in microwave or saucepan to serving temperature, stirring until smooth. Serve garnished with Parmesan cheese.
Brown meat & onion in oleo, add vegetables, tomatoes, salt, pepper, and parsley. Add water, bring to a boil, cover and simmer about one hour. (I use some frozen mixed vegetables with this also).
Spread pie filling in ungreased rectangular pan (13 x 9 x 2-inch). Sprinkle baking mix, sugar and nuts over pie filling. Drizzle with margarine. Bake at 375° about 40 to 45 minutes or until topping is golden brown. Serve with vanilla ice cream, if desired.
In a large bowl, combine cooked pasta with next five ingredients and set aside. In small bowl, blend mayonnaise, sour cream, milk and seasonings. Add dressing to chicken mixture and refrigerate at least 4 hours.
Combine bread crumbs, Parmesan cheese, tarragon, paprika, salt and pepper in plastic bag. Taking several pieces at a time, dip broccoli, cauliflower, zucchini and mushrooms in melted butter. Place into plastic bag with crumb mixture and shake to coat evenly. Repeat until all vegetables are coated. Arrange in single layer in 3-quart oblong glass baking dish. Cover with paper towel. Microwave at High (10) for 4 to 6 minutes, until tender. Some vegetables may cook faster than others. Remove vegetables as they become tender. Serve warm.
Heat syrup and dry Jello over med. heat until dissolved. Pour over Kix.
Combine vinegar, water and sugar. Heat to boiling. Wash peppers. Remove seeds and ribs. Cut into 1/2-inch strips. Place strips in bowl and add enough boiling water to cover peppers. Cover bowl and let stand exactly 5 minutes. Drain. Pack peppers into jars. Place 1 garlic clove and 1/4 teaspoon salt in each jar. Pour hot liquid over peppers and seal. Makes 8 half pints.
*How to make buttermilk if you don't have any: Use 1/2 cup sweet milk and 1/2 teaspoon vinegar.
Heat oven to 350°. Grease and flour three 9-inch round pans.
In large bowl, mix cooled potatoes with celery, bell pepper, onion, eggs, pickle cubes, and pimentos. Toss with dressing mixture and chill.
Brown beef and onion in a large skillet. Drain. Brown rice and spaghetti in butter. Add beef, onion and broth. Cover and simmer for 20 minutes or until rice and spaghetti are fully cooked. Season with salt and pepper.
Combine sour cream, lemon juice, salt, drained pineapple, banana and red coloring to give pink tint. Fold in nuts and cherries. Spoon into fluted paper muffin cups (large) placed in muffin cup pans. Freeze. Cover with plastic wrap. After freezing, remove from pan and store in freezer. Remove from freezer about 15 minutes before serving to loosen paper cups. Peel off paper and serve plain or on lettuce leaf.
Heat 1 1/2 cups (hot) water. Dissolve jello in hot water (use a large bowl). Cool slightly. Add all the crushed pineapple (juice too) and all the cherry pie filling. Stir together. Put into bowl or large rind mold. Refrigerate.
Brown bacon slightly, add onion and fry until crisp. Add sugar and ketchup; simmer 20 minutes. Put beans in casserole. Top with sauce. Bake at 375° for 30 minutes. Serves 6.
Mix up jello and Knox gelatine in bowl prior to adding water. Add water and pour into 9 x 13-inch pan. Chill, then cut into blocks or shapes. Store in closed container.
Combine the sugar, flour and salt; stir in pineapple juice and eggs. Cook, stirring constantly, until thickened about 45 minutes. Add lemon juice; cool to room temperature. Prepare de pepe to package directions; drain in cold water rinse. Combine egg mixture and acini de pepe; mix well. Refrigerate overnight in airtight container. Add remaining ingredients and mix thoroughly. Refrigerate until chilled in airtight container.
Place vegetables in greased casserole dish. Combine cheese and soup in a small saucepan. Cook to mix. Stir into vegetables. Top with cracker crumbs. Bake 30 minutes at 350°.
In a large mixing bowl, stir together oats, coconut, flour, baking powder, cinnamon, salt and nutmeg. In a small saucepan, cook and stir margarine or butter, sugar and honey over medium heat until sugar dissolves. Remove from heat. Pour over oat mixture. Mix well.
Mix together and sift flour, sugar, baking soda, salt and cocoa three times. Make 3 holes in dry ingredients. In 1 hole, put 1 tablespoon vinegar. In second hole, put the 6 tablespoons of oil. In third hole, put 1 tablespoon vinegar. Put cold water over mixture. Mix. Put in 8 x 8* pan. Bake at 375° until done.
Combine the hamburger, onion, salt and pepper. Boil for 30 minutes and then drain the mixture. Fill 1 pie crust with hamburger mixture and put other crust on top, with some steam holes put in the top of crust. Bake at 400° for 30 to 40 minutes or until brown. Serve with brown gravy over pie size slices.
Bring oil and vinegar to a boil. Cool and pour over remaining ingredients. Refrigerate for 24 hours. Toss occasionally to mix.
Mix all ingredients and bake at 325° for 35 to 40 minutes. May vary in different ovens.
Preheat oven to 350°. Mix together cake mix as directed on box; set aside. In large skillet, mix together butter, sugar and pineapple using only 1/2 of juice for pineapple. Pour cake batter over mix in skillet. Bake in 350° oven about 45 minutes.
Brown beef and onion. Add beef broth. Bake, covered, 1 1/2 hours at 350°. Add wine and continue baking for 2 hours. Add soup the last hour of baking. Very good served over noodles or rice.
Shred cabbage to bite size. Fry bacon crisp, drain and crumble. Cook noodles. Drain and rinse. Clean onion and slice. Put all ingredients into large pot and simmer together until you can't stand it any longer.
Dissolve above in 1 cup hot water. Cool to lukewarm. Add yeast and 2 eggs. Add 7 to 8 cups flour. Let rise; knead and rise again. Roll and cut. Rise; deep fry. Frost with maple flavored frosting.
Combine all ingredients in a blender container. Cover and blend until well combined. Serve with tortilla chips. Serves 6 to 8.
Spray muffin pans with vegetable oil. Preheat oven to 375°.
Mix butter, salad dressing mix and cheese until well blended. Spread onto cut surface of bread. Place on a cookie sheet. Broil 3 to 5 minutes or until cheese mixture is bubbly. Cut into slices.
Mix all dry ingredients in a very large bowl. Add eggs, buttermilk and oil, beat together. Mix well with large spoon until all ingredients are wet. Store in covered container in refrigerator. Grease muffin tins and fill 2/3 full when ready to bake. Bake 15 minutes at 400°. This dough will keep for 6 weeks in refrigerator. Half recipe is enough for many households. I bake right away. Then when cooled, I arrange on meat trays, 6 on one tray. Wrap with plastic bag and freeze. Makes 4 dozen. Can be made in small muffin tins. Great for luncheons.
Clean and cut squash; bring to a boil. Reduce heat; cook until tender. Add butter or margarine and cheese. You can add crackers. Add seasoning at the last minute if you choose to.
Sprinkle rice in bottom of 9 x 13-inch pan. Salt and pepper chicken which has been laid on rice. Mix celery soup, mushroom soup and water. Pour over chicken. Sprinkle onion soup on top. Bake covered 2 to 3 hours at 325°. Delicious!
Cut boneless pork (either ribs, tenderloin or chops) into cubes. Cut all excess fat from the meat. Cook pork cubes in frying pan with water for about 1/2 hour. Drain all liquid off. Add broth, soy sauce, mustard, cheese and corn bread crumbs into frying pan. Cook until thickens and pork cubes are coated. Pork can be eaten by itself, with rice or noodles.
Line pan with wax paper. Cream sugar, butter, hot water and vanilla. Sift baking powder, cake flour and salt. Add alternately with water. Fold in egg whites.
Use blender or wire whisk. Mix pudding according to box directions. Cut bananas in bottom of graham cracker crust. Use half of Cool Whip. Mix and pour in crust.
Soak cut up chicken in sauce made with ingredients. Soak about 3 hours or overnight, turning chicken a few times. Sprinkle with salt and pepper or paprika. Bake in sauce at 350° for 1 hour.
Mix together soup, mayonnaise and lemon juice. Arrange as follows: broccoli, chicken, soup mixture, bread crumbs and cheese. Bake at 350° for 30 minutes.
Mix together the sugar and vegetable oil. Beat in eggs. Add salt, baking soda, baking powder, and flour. Add vanilla and beat well. Add walnuts, raisins, coconut, and apples. Mix well.
Melt sugars, margarine and Karo syrup together. Pour into well-beaten eggs, then add nuts. Bake at 350° for 45 to 60 minutes. Makes 2 pies.
Chop veggies (carrots, peppers, onions, celery, zucchini, etc.). Set aside. Spread crescent rolls on a 12 x 18-inch cookie sheet. Bake 10 minutes at 400° (until brown). Mix cream cheese, mayonnaise, dill weed and garlic powder. Spread on cooled crescent rolls. Mix chopped veggies and lay on top with Cheddar cheese and olives. Chill for 2 hours.
Break up peas in well buttered pan. Saute onions in margarine. Add sliced mushrooms and water chestnuts. Pour mixture over peas. In large skillet, mix diluted mushroom soup. Pour over pea mixture. Put Chinese noodles on top. Bake at 350° for 1/2 hour.
Press biscuits into 9-inch pie tin. Add remaining ingredients. Bake at 400° for 15 minutes, until crust is brown. Each serving: 1 bread, 5 protein, 1/2 vegetable.
In skillet, fry sausage, then drain, running hot water over sausage; let cool. Butter bread (one side only) using Butter Buds. Grate Cheddar cheese. Alternate layers of bread pieces and cheese. Beat egg whites or Egg Beaters with salt and milk. Pour over mixture and let cool in refrigerator overnight. Bake in 350° oven for 40 minutes.
Line ungreased pan with rolls. Brown sausage and drain. Sprinkle over crust. Sprinkle thawed or fresh hash browns. Add grated cheese. Beat eggs with milk, salt and pepper. Pour over pizza. Sprinkle 2 tablespoons Parmesan cheese on top. Preheat oven to 375° and bake 25 to 30 minutes.
Mix all together. Let stand overnight, covered, in refrigerator. Add chow mein noodles before serving.
Place pretzels in food storage bag and crush with a rolling pin. Mix crushed pretzels with margarine and press into a 9x13 baking dish. Bake at 350 degrees for 8 to 10 minutes. Cool.
Mix sugar, flour, salt and cocoa together. Add remaining ingredients, mixing well. Cook over medium heat until mixture thickens, stirring with wire whip to prevent sticking. Pour into baked pie shell and top with meringue. Brown in hot oven until golden brown.
Mix all ingredients, except almonds. Place in casserole with almonds on top. Bake at 350° approximately 15 minutes or until hot. Serve with Triscuits or party rye. Even good when cold.
Mix together ingredients good and use milk to form the dough. Bake at 375°.
Mix dry ingredients, except soda, together. Cut in shortening until mixture resembles coarse corn meal. Reserve scant cup crumbs for topping. To remaining crumbs add egg, sour milk* and soda. Beat well. Pour into greased and floured 9 x 13-inch sheet cake pan. Sprinkle reserved crumbs evenly over top. Bake for 45 minutes in preheated 350° oven.
Scrub potatoes. Cook either in boiling water or bake in oven until tender (or use canned yams). Cool and peel. Mash potatoes in large bowl. Add butter, orange juice, brown sugar, salt, cinnamon and nutmeg; mix. Gently fold in sour cream and whipped topping until light and fluffy.
Put pork roast in crock-pot. Add all ingredients and cook all day. Try this with chicken.
In 10-inch skillet over medium heat in hot oil, cook chicken pieces until browned on all sides. Pour off fat.
Drain cooked carrots. Mix remaining ingredients together and bring to a boil. Pour over carrots. Marinate in refrigerator overnight or longer. Keeps indefinitely.
Cook peas; drain. Add lettuce. Return to heat; cook just until lettuce is wilted. Add sour cream and green onion. Toss and serve immediately.
Cut potatoes into 1/4-inch sticks. Spoon mayonnaise into large plastic food bag. Add potatoes. Shake to coat well. Arrange in a single layer on jelly roll pan, so that potatoes do not touch. Sprinkle with salt. Bake in a 400° oven for 30 to 40 minutes. Turn once. Bake until golden brown and crisp. Drain on paper towels. Makes 6 to 8 servings.
Cook squash; drain and mash. Add all ingredients except butter and 1/4 of dressing. Pour in buttered casserole. Mix butter and remaining dressing. Sprinkle over top. Bake 35 minutes in a 350° oven.
Mix and press	into 9 x 13-inch pan. Bake at 350° for 20 minutes; cool.
In a plastic bag, mix sugar and cinnamon; shake it up. Cut each biscuit into quarters. Put one can at a time of quartered biscuits in sugar and cinnamon bag. Shake well.
Cream butter (oleo) and sugar. Beat in eggs one at a time. Stir in pineapple. Fold in bread cubes. Turn into greased 1 1/2-quart casserole. Bake at 350° for 1 hour, uncovered. Serve with ham, pork, chicken or turkey. Serves 8.
Mix limeade concentrate, coconut cream and grenadine syrup. Add sparkling water. Serve over ice and garnish with lime slices and maraschino cherries if desired. Yields 24 servings (about 1/2 cup each). Has 120 calories per serving.