HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sauerkraut (cut with kitchen shears if stringy) with celery, pimento, onion, pepper and large carrot. Mix in another bowl 2/3 cup vinegar with salad oil, sugar and celery seed (dressing). Combine dressing and pour over vegetables. Cover and let stand overnight. Keeps a long time in the refrigerator.
Brown ground beef; drain and add tomatoes and seasonings. Mix beaten eggs with cottage cheese (Ricotta cheese may be substituted for cottage cheese). Layer sauce, noodles, sauce, eggs, noodles, sauce and cheeses. Bake at 350° for 1 hour. Let rest before cutting.
Cut roast into bite size chunks and let simmer, slow, until tender (use as little water as possible for a more beefy taste). Add your potatoes (cut as you wish) and can of corn.
Brown bacon slightly. Add all ingredients to beans. Bake at 350° for 2 to 3 hours. Stir several times.
Combine graham cracker crumbs with melted butter. Use the mixture to line a 9 or 10-inch pie plate. Preheat oven to 350°.
Mix and heat:	Milk, soup and Old Bay seasoning. Add crabmeat. Cut off heat and add (while hot) cream cheese. Add sherry at time of serving.
Butter rectangular pan; pour pineapple and juice in pan. Pour cherry pie filling on pineapple. Sprinkle entire cake mix over cherries (dry cake mix). Pat 2 sticks butter over dry cake mix. Sprinkle coconut over mix and pecans over coconut. Bake at 350° for one hour. Almost any kind of pie filling can be used.
Wash beans; add water 2-inches above and soak overnight. Simmer, covered, in same water until tender. Add tomatoes and simmer 5 minutes. Saute green peppers slowly in oil for 5 minutes. Add onions and cook until tender, stirring frequently. Add garlic and parsley. In large skillet, melt butter and saute beef for 15 minutes. Stir in chili powder and cook for 10 minutes; add this mixture to beans and season with salt, pepper and cumin. Simmer, covered, for 1 hour. Remove cover and cook for 30 minutes longer. Skim off fat. Makes 1 gallon.
Cream the cream cheese and fold in all other ingredients except shrimp. Drain shrimp and add liquid to cream cheese mixture until it reaches a dip consistency. Fold in shrimp. Serve with sturdy chips, such as Doritos.
Combine butter, shortening, sugar and extracts in a large bowl. Beat until light and fluffy. Add eggs one at a time, beating well after each addition.
Mix all with mixer. Roll in small balls. Roll in sugar. Press in rubber mint mold or roll into log shape. Chill and slice thin. Dip into sugar. May also be coated. Do not dip in sugar if coating with melted chocolate.
Mix jello as directed on package. Chip bananas and strawberries into jello. Add sugar and divide into 2 parts. Pour 1 part in dish and place in refrigerator until set. When set, spread sour cream over jello. Pour second part of jello mixture over sour cream and return to refrigerator.
Mix margarine, milk and sugar together. Let come to a boil and stir constantly for 2 1/2 minutes rapidly. Take off heat and add marshmallows. Stir until dissolved. Add crumbs, nuts and coconut. Drop by teaspoonful onto wax paper. No further cooking necessary.
Saute the rice in hot oil until golden brown. Add onion, garlic and vegetables. Cook slightly. Add boiling stock, salt and tomato sauce. Return to a boil, then lower heat, cover and cook on low heat for about 25 minutes or until rice is tender and the liquid has absorbed.
Mix frozen lemonade per directions on the can. Add pineapple juice and lemon-lime soda. Drop spoonfuls of sherbet into mixture. Make 1 punch bowl size. You can change the flavor by using different juice and sherbet.
In blender, put ingredients in order given. Blend for 2 minutes. Pour into greased pie plates. Bake at 400° for 30 minutes.
Put shortening in skillet and lightly fry peppers and onions for 3 minutes. Then add meat and blend thoroughly. Add seasonings. Remove from heat. Stir in eggs and mix well.
Beat together cream cheese and 1/2 cup sugar until creamy. Blend in 2 cups of thawed Cool Whip. Pour into graham cracker crust. Top with cherry pie filling. Chill at least three hours.
Sift together the first 7 ingredients. Add brown sugar, shortening and buttermilk. Beat 2 minutes and add 2/3 to 3/4 cup eggs or 3 medium eggs. Beat 2 minutes. Bake at 350° for 30 to 35 minutes.
Sprinkle pork chops lightly with salt and pepper. Place in a lightly greased 12 x 8 x 2-inch baking dish. Top each chop with an onion slice (optional). Spread each slice with 1 teaspoon mayonnaise. Sprinkle with Parmesan cheese. Bake, uncovered, at 325° for 1 hour or until chops are tender. Makes 4 servings.
Mix onions, 1 pkg. beef, worcestershire sauce, Accent and cream cheese. Mix with hands and shape into ball. Dice 1 pkg. beef into small pieces. Cover ball with diced beef. Set in fridge overnight.
Season chicken with salt and poultry seasoning. Melt margarine in large skillet; add chicken and saute until brown. Arrange asparagus in bottom of a greased 1 1/2-quart shallow baking dish. Top with chicken. Combine soup, cream and curry powder. Pour over chicken and asparagus. Top with cheese. Bake at 350° for 30 minutes or until done. Makes 4 servings.
Cream lard and brown sugar together. Add remaining ingredients. Bake at 375° until done.
Measure amount of Country Time lemonade mix to make 2 quarts. Add sugar and lemon juice and mix well. Add enough water to fill container to 2 quarts. Chill before serving.
Heat butter in 3-quart saucepan and saute onion until tender, about 5 minutes. Add carrots, celery, potatoes, parsley, chicken broth, dill weed, salt and pepper. Cover and simmer until vegetables are tender, about 15 minutes. Reduce heat. Add pimento and 3 1/2 cups milk. Heat soup until milk is scalded only; do not boil. Blend flour with cold milk and add it to the soup, stirring constantly. Cook until soup starts to simmer and is slightly thickened. Makes 2 quarts.
Cut biscuits into fourths. Shake biscuits into sugar-cinnamon mixture. Layer in a tube or Bundt pan. After each layer, spread chopped nuts.
Cook broccoli. Place on bottom of a 9 x 13-inch pan. Add cooked chicken. Mix soup, one-half of the cheese and onion. Add milk, mayonnaise and eggs. Pour over broccoli and chicken. Top with bread crumbs and rest of cheese. Bake at 350° for 45 minutes.
Put ham and cheese through food chopper. Cook pasta in salt water. Mix al ingredients, except bread crumbs and pour into baking dish. Cover and place in oven for about 35 minutes. Remove; add bread crumbs and brown.
Saute garlic in oil	until brown; then discard. Add tomatoes, salt, pepper and basil.	Simmer until well blended. (Medium heat, about 12 minutes.) Cook until all the water is gone.
Heat oil in a heavy skillet. Add onions and cook until light brown. Add shrimp (cut in half if large). Add salt and pepper to eggs. Add mushrooms. Scramble together. Add cold rice and cook until rice is coated with egg and hot.
Blend first 4 ingredients and pour in pie crust. Sprinkle with pecans. Mix eggs in large bowl (blender) at medium speed until frothy. Add corn syrup, 1/4 cup sugar, 1/4 teaspoon salt and 1 teaspoon vanilla. Beat well and pour over pecans. Preheat oven to 375°. Bake 35 to 40 minutes on center rack. Place on wire rack to cool. Serves 10.
Saute onions in margarine. Add meat until cooked. Add other ingredients. Serve over noodles. (You can substitute with ground beef.)
Pare cucumbers thinly. Slice 1/8-inch thick into mixing bowl. Sift 1 1/2 teaspoons of the salt over cucumbers and toss gently to distribute. Cover and refrigerate 20 to 30 minutes.
Brown hamburger and drain after cooking. Cook macaroni; drain. Mix hamburger, onions and macaroni. Stir in chili hot beans and tomato sauce. Add chili powder, a little at a time. Stir until it's well mixed.
Mix well. Use like salt. Marinate 24 hours. Put on smoker for 2 1/2 to 3 hours.
Make pastry; roll half very thin and use to line a 2-inch deep baking pan. Roll other half and cut into 2-inch strips. Bake half the strips in a preheated 375° oven until lightly browned. Put berries, 1 cup sugar and water into a saucepan. Cook until berries are soft. Mix flour and 1/4 cup sugar; add to berries. Cook, stirring constantly, until mixture has thickened slightly. Spoon berries into pastry lined pan with cooked pastry strips stirred through filling. Dot with butter. Cover with remainder of pastry strips (uncooked). Bake at 425° until pastry is brown.
Mix peanut butter, sugars and shortening. Sift flour, soda and salt. Combine shortening mixture, flour mixture, water and vanilla. Roll in small balls. Place on ungreased cookie sheet. Crisscross with fork. Bake at 350° until golden brown. Makes approximately 6 dozen.
Cook fryer until tender. Remove chicken from broth and debone it. Reserve broth for dumplings. Mix flour with salt and cooking oil. Add enough water to form a ball. Place on floured surface and knead until just stiff enough to handle easily when rolled thin. Sprinkle with black pepper and roll once more. Cut into strips. Drop dumplings one at a time into gently boiling broth and cook until tender.
In a small bowl, combine first 5 ingredients. Mix well. In a small bowl, combine London Broil, radishes and onion. Pour dressing on top. Toss well.
Sift flour, sugar and salt; add milk and butter. Blend in beaten egg yolks. Cook in top of double boiler (water in bottom) 20 minutes. Don't be disturbed if mixture looks peculiar. Stir constantly until thick. Remove from fire; add vanilla, chocolate bits and nuts. Cool; chill in refrigerator. Roll in small balls and roll in moist coconut or ground walnuts.
Soak dried beef a few minutes to get out some of the salt. Drain. Let cheese soften; finely chop beef and olives. Add onion soup, Worcestershire sauce and 3/4 of the beef to soft cheese. Roll into ball. Roll the ball in the remaining chopped beef. Serve with assorted crackers.
In a skillet, brown the beef; drain. Stir in soups. Pour into a greased 13 x 9 x 2 inch baking dish. Arrange French fries on top. Bake, uncovered, at 350 degrees for 50-55 minutes or until the fries are golden brown.
Bring water and margarine to a boil. Add flour and salt. Stir vigorously over low heat until mixture forms ball. Remove from heat. Add eggs one at a time, beating well after each addition. Drop ten 1/2 cupfuls of dough on lightly greased cookie sheet to form 9-inch ring. Bake at 400° for 50 minutes or until golden brown. Remove from cookie sheet immediately. Cool.
Preheat oven to 350°. In a 9 x 13 baking dish, melt butter in oven. Sprinkle crumbs over butter. Pour condensed milk evenly over crumbs. Top with remaining ingredients, press down. Bake 25 to 30 minutes or until lightly brown. Cool; chill if desired. Cut into bars at room temperature.
Prepare orange, cherry and lime gelatins separately, using 1 cup boiling water and 1/2 cup cold water for each. Pour each flavor into 8-inch square pan and chill until firm.
Cook over low heat, stirring constantly, until butter melts and sauce is slightly thick. Season to taste with salt. Makes 1/2 cup sauce.
Allow cream cheese to set until room temperature. Cut roots off onions and clean thoroughly. Spread cheese on ham slices and place whole onion on top of cheese. Cut off extra green part of onion, roll and place in freezer until cold (5 to 10 minutes). Then slice into bite size pieces. Place on platter and serve. Great for parties.
Halve squash and remove seeds and discard stringy fibers. Put cut side down in shallow baking pan and add 1/2 hot water. Bake in preheated oven at 350° for 45 minutes or until tender. Remove squash and pour off water. Turn squash cut side up. Mix remaining ingredients and divide among squash. Bake, basting twice with glaze about 15 minutes. Makes 6 servings.
Mix well. Keep refrigerated. Serve with fresh strawberries, pineapple, honeydew, cantaloupe or any fruit.
Dissolve jello and sugar in hot water. Add lemon and cherry juice. Pour 1 1/2 cups of jello mixture into a 9 x 13-inch Pyrex and chill until firm. Mash cream cheese; add small amount of remaining jello and blend. Chill remaining jello mixture until slightly thickened. Whip, then add cream cheese mixture, gradually blending with beater. Add cherries. Pour over firm jello and chill.
Brown sausage and lean chuck. Drain most of grease off. Add spices and cheese. When cheese is melted, spread on bread and put on a cookie sheet in freezer until firm. After frozen, stack in plastic bags and store in freezer. Take out as many as you need and put under broiler for about 5 minutes. Very good to serve as a pick-up.
Combine potatoes, mushrooms, celery, condensed soup and 1/2 cup shredded cheese. Spoon into buttered 1 1/2-quart casserole or baking dish. Arrange Brown 'N Serve sausage atop casserole. Sprinkle remaining 1/2 cup cheese over top. Bake in 350° oven for 35 to 40 minutes.
Melt butter in baking pan or dish. Place chicken filets, one layer thick, in pan. Add salt and pepper. Put Ragu sauce over chicken. Add Parmesan cheese and bake at 350° for 45 minutes, uncovered. Add Mozzarella cheese and bake 15 minutes longer or until cheese melts.
Fry onion and garlic in bacon fat until brown. Add beef and cook over medium heat, stirring occasionally, until brown. Add tomato sauce, corn, olives and seasonings and simmer on low heat. Meantime, prepare muffin mix. Place meat mixture in shallow casserole (well-greased). Cover with muffin mix and bake at 350° for 30 minutes.
Peel apples and chop; set aside. Mix sugar and eggs until creamy. Sift together the flour, soda, salt and baking powder. Mix dry ingredients, oil and vanilla into egg mixture. Add apples. Bake in greased and floured tube pan for 1 hour and 15 minutes at 350°.
Melt the butter or margarine over low heat. Blend in 2 tablespoons flour and 1/4 teaspoon salt. Heat until mixture bubbles. Remove from heat. Add gradually, stirring in 1 cup milk. Cook rapidly, stirring constantly, until sauce thickens. Cook 2 minutes longer. Makes 1 cup.
Place chicken in a large shallow baking dish. Combine lemon juice, mustard, garlic and pepper in a small bowl. Beat in oil. Pour over chicken. Marinate 1 hour at room temperature.
Blend shortening and sugar in a large bowl. Beat in vanilla and eggs. Sift dry ingredients together; add to mixture. Blend well. Stir in 1/2 cup candies.
Combine flour, 2 tablespoons pecans, baking powder, pumpkin pie spice and salt in a large bowl. Combine milk, brown sugar, oil, vanilla and eggs; add to the flour mixture, stirring until smooth. Stir in sweet potatoes. Spoon 1/4 cup batter onto a hot griddle. Turn pancakes when tops are covered with bubbles. Serve pancakes hot with 1 teaspoon pecans sprinkled on top. Yield: 12 pancakes.
In large bowl, mix meat loaf ingredients until thoroughly blended. Shape in 15 1/2 x 3 1/2 x 1 1/2-inch loaf. In Dutch oven with nonstick finish or coating, heat oil. Add meat loaf and brown. Add onion and garlic. Saute until lightly browned. Add remaining ingredients except macaroni; bring to a boil. Reduce heat and simmer 2 hours.
Cook beans according to directions. Slice water chestnuts; throw liquid away. Grease casserole with butter. Place a layer of beans, a layer of soup and a layer of water chestnuts. Repeat. Cover and cook 30 minutes at 350°. Take lid off. Place can of French-fried onion rings on top and heat again.
Dissolve yeast in 1/2 cup warm water. Add salt and sugar. Add 3 cups warm water and flour alternately to yeast mixture, beating well. When all flour and water are added, dough will be sticky. Allow to rise for 2 hours. Turn mixture onto a floured board and knead for a few minutes. Add flour to board as you need to make dough smooth.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
Beat eggs; add other ingredients in order. Bake in 9 x 13-inch pan for 1 hour at 350°.
Boil the milk, sugar, 1/2 cup margarine and chocolate chips on low heat. After it has come to a boil, start timing for 8 minutes. Remove from heat. Add vanilla. Cool syrup completely. Crush Oreos and mix with 1/2 cup melted margarine. Lightly press in a 9 x 13-inch pan. Layer vanilla ice cream on Oreos. Pour syrup on top (after it is completely cooled). Freeze.
Place chicken in a medium skillet with 3/4 cup of water. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or until no longer pink. Drain and cool. Use a fork to pull chicken apart into long, thin shreds; set aside. In a 2-quart saucepan, cook onion, bell pepper and garlic in hot oil over medium-high heat until tender, but not brown. Stir in chili powder, oregano and cilantro; cook for 1 minute more. Drain stewed tomatoes, reserving juices. Set aside. Add reserved tomato juice, beer and lime juice to onion mixture; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Coarsely chop the stewed tomatoes; add tomatoes, shredded chicken, black beans, jalapenos and crushed red pepper to onion mixture. Simmer, uncovered, for 15 to 20 minutes more or until most of the liquid is absorbed (should be thick). Garnish with cilantro sprigs and serve with warm tortillas or cornbread. Serves 4.
Drain pineapple, reserving liquid. Add cold water to liquid to measure 1 cup. Stir boiling water into gelatin in large bowl for 2 minutes or until completely dissolved. Stir in measured liquid. Refrigerate 1 1/4 hours or until slightly thickened. Stir in Cool Whip with wire whisk until smooth. Refrigerate 10 minutes. Stir in oranges, pineapple, marshmallows and coconut. Spoon into a 6-cup mold. Refrigerate 4 hours or until firm. Unmold on bed of lettuce. Makes 10 servings.
Heat oven to 400°. Grease 12 muffin cups or line with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, toasted oats, nuts, baking soda, baking powder and salt. In small bowl, combine buttermilk, oil, honey and egg; mix well. Add to dry ingredients; stir just until dry ingredients are moistened. Spoon about 1/4 cup batter into each greased or lined muffin cup. (Muffin cups will be very full.) Bake at 400° for 12 to 16 minutes or until toothpick inserted in center comes out clean. Makes 12 muffins.
Mix all ingredients together. Place in pie shell and bake at 350° for 1 hour.
Add soup to boiling water. Add all ingredients together. Bake 1 hour in 350° oven. Serves 12. This is a hearty main meal.
Sprinkle chocolate wafer crumbs in bottom of an 8-inch pan. Set aside. In medium size bowl add cream cheese and next 7 ingredients and mix until smooth. Add egg whites and mix until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300° for 45 to 50 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Transfer cheesecake to serving platter. Serves 12.
Wash well and dry 1 cup up fryer chicken. Arrange pieces, skin side up in a shallow baking dish. Pour over melted butter. Combine mustard, vinegar, paprika, salt, pepper and minced onions. Mix well. Spread over chicken. Combine bread crumbs and melted butter. Sprinkle over all. Cover and bake at 350° for 30 minutes. Remove cover. Bake 30 minutes longer.
Combine all ingredients and place in casserole. Top with potato chips and bake at 400° for 20 minutes.
Combine crabmeat with celery, cucumbers, green onions and mayonnaise. Chill until ready to serve. Toast open-faced rolls under toaster oven or broiler until brown. Spoon crabmeat into rolls. Serve while rolls are still warm. (Rolls may be cut in half to make small sandwiches.)
Preheat oven to 375°. Grease and flour a 9 x 5 x 3-inch pan. Combine flour, baking powder and salt. In a separate bowl, beat at medium speed the eggs, syrup and corn oil. Add bananas. Stir in flour mixture until moist. Stir in dates and walnuts. Bake for 60 to 70 minutes. Makes 1 loaf.
Pan-fry bacon until crisp. Drain on towel; set aside. Place onion rings in large skillet and add the sugar, mustard, garlic powder, salt and vinegar. Cover and cook for 20 minutes. Add onion mixture to the beans. Pour into 3-quart casserole. Bake covered 1/2 hour at 350°. Uncover and bake 1/2 hour longer. Crumble bacon over beans. Makes 12 servings.
Grease 9 x 9-inch baking dish generously with butter. Pour batter in dish. Add fruit to top of batter. Bake in 375° oven for 35 to 45 minutes.
Drain juice from crushed pineapple and heat juice to boiling point. Pour over jello and dissolve. Beat cream cheese, then add jello mixture. Add small bottle of Coke. When mixture begins to jell, add pineapple and nuts.
Probably the most famous of all composed salads is this one of tuna and vegetables. It is a perfect luncheon dish, or it may be served in small portions as a first course.
Melt butter in heavy saucepan over low heat. Add cocoa; stir until smooth. Add sweetened condensed milk; cook and stir constantly until mixture is thick, smooth and glossy, about 4 minutes. Remove from heat; stir in vanilla. Cover; refrigerate 3 to 4 hours or until firm. Shape into 1 1/4-inch balls; roll in cocoa or powdered sugar. Refrigerate until firm 1 to 2 hours. Store, covered, in refrigerator. Makes about 2 1/2 dozen.
Mix all ingredients together. You may add celery, onions, olives, and peppers to your taste. Roll in chopped pecans. Serve with your favorite crackers.
Boil sugar and vinegar until sugar is dissolved. Pour over vegetable mixture. Let set for 4 to 6 hours or until cold.
In medium bowl, mash avocado with fork. Stir in remaining ingredients; cover and chill for 1 hour. Serve on toasted bread, crackers or chips. Serves 8.
Mix first 5 ingredients together and form a ball. Chill. When ready to serve, cover with cocktail sauce and serve with crackers.
Mix all dry ingredients. Add liquid when ready to fry. (You may need to add a little water to batter.) Drop by teaspoon into hot grease.
Blend together; then press into a large baking dish (9 x 13-inch). Bake 15 minutes at 350°; then let cool for about 10 or 15 minutes. Do not let crust brown!
Grease a 3-quart casserole dish or 13 x 9 x 2-inch baking dish. Layer potatoes, corn, onion, beef and carrots. Season each layer with salt. Pour spaghetti sauce over all. Bake, covered, at 350° for 1 3/4 hours. Serves 6.
Mix all ingredients and pour into a large casserole dish. Bake at 350° for 40 to 45 minutes.
Cook zucchini and onion until tender. Combine mushroom soup (golden) and sour cream. Stir in carrots and add zucchini and onion. With fork, mix melted butter and stuffing. Spread 2/3 of stuffing in 7 x 11-inch pan lightly greased. Spoon mixture over the top. Sprinkle remaining stuffing mixture over all. Bake in oven at 350° for 30 to 35 minutes.
Preheat oven to 325°. Spray cookie sheet with nonstick cooking spray. In large bowl combine dry ingredients. Stir in egg whites, honey and vanilla until well mixed. Add raisins (batter will be stiff). Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake until almost firm, do not overbake. Cool on wire rack. Makes 2 dozen.
Mix together all 5 ingredients. Pour into unbaked pie crust. Bake at 300° for 50 minutes.
Mix hamburg. Make small meat balls. Cook sauce ingredients 1/2 hour, stirring often. Add meat balls and simmer about 1 1/2 hours. Serve as an appetizer or as a main dish over rice or noodles.
Mix Jell-O as directed. You can cut water just slightly. Stir in 9 to 12 ounce Cool Whip. Then add fresh chopped peaches or drained sliced peaches that have been chopped.
Mix together soft shortening, 1 1/2 cups sugar and eggs thoroughly. Sift together soda, sifted flour, salt and cream of tartar and stir in. Chill dough.
Combine all ingredients and bake covered for 1 hour at 300°. Uncover and bake 20 to 30 minutes until brown.
Bake potatoes for 1 hour or until done. Let cool. Slice in half lengthwise and scoop out potato, leaving 1/4 in skin. Put potato in bowl; add Mozzarella cheese, milk and butter. Mix as for mashed potatoes. Refill potato skins; decorate with any of the following: chopped green or red pepper, chopped chives, shredded Cheddar cheese, chopped bacon, paprika, spices as desired. Before serving, bake at 325° for 20 minutes.