HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix vinegar, water and salt; boil for 5 minutes. To each sterile quart jar, add 2 heads dill, a lump of alum about the size of a pea and cucumbers. Pour hot vinegar water into jars and seal. Makes 6 quarts.
Put chicken in pot and cover with water. Add bouillon and cook until chicken is done. Remove skin and remove bone. Cut in bite-size pieces. Add 1 carrot (sliced thin), onion (chopped), celery stalk (cut in small pieces) and sprinkle with sage. Add bay leaf and cook until vegetables are tender. Add thin noodles (cholesterol-free, fat-free). Lower heat and cook until noodles are done.
Put butter in 9 x 12-inch baking pan and melt the butter in the oven. Mix the flour, sugar, salt and baking powder with milk to make a thin batter. Put batter in pan of butter. Put fruit on top of batter. Bake for 30 to 35 minutes in oven at 350° to 400°.
Mix all ingredients. Top with wieners or pork if desired. Bake at 300° for 1 to 1 1/2 hours.
Melt oleo and marshmallows. Add food coloring and pour over corn flakes. Stir until flakes are coated. Using a 1/4 cup measure, coated with cooking spray, portion out warm cereal mixture onto cookie sheet. With buttered fingers, mold into wreaths. Dot with red hot candies.
Bake pork roast until very done. Cut into string strips and pieces. Throw away fat. Put in large saucepan with onion and pepper; cook until pepper and onion are soft. Add remaining ingredients and simmer for at least 1 hour.
Cream butter. Add sugar; blend well.	Add beaten eggs and applesauce. Blend. Add remaining ingredients. Pour into loaf pan that has been greased and floured. Bake for 1 hour at 350°.
Mix together; simmer 10 minutes. Cook until lightly thickened; salt to taste.
Mix all ingredients. Bake at 350° for 30 minutes. Serve with crackers.
Mix cake mix and gelatin. Add orange juice. Mix thoroughly. Add eggs, one at a time, beating well after each addition. Add oil. Stir in thoroughly. Grease and flour three 9-inch layer pans or a 9 x 11-inch pan. Bake at 350° for 20 to 30 minutes or until done. Mix margarine, cream cheese and powdered sugar thoroughly. Add chopped pecans, if desired.
Combine eggs, Parmesan and crumbs. Stir in chicken. Mix well. With hands, shape mixture into 16 (3/4-inch) thick patties.
Remove the bone from the chicken breasts. Season both sides of the breasts with seasoned salt. Combine the Italian dressing, Worcestershire sauce, picante sauce and cilantro. Marinate the chicken in this mixture for at least 3 hours in the refrigerator.
Cook ground beef, drain well and crumble. Spray Dutch oven or large saucepan with nonstick cooking spray. Heat over medium-high heat until hot. Add onions, celery and garlic. Cook and stir until crisp-tender. Stir in remaining ingredients except pasta. Bring to boil. Stir in pasta. Cover. Remove from heat and let stand 30 to 45 minutes. Serve with Parmesan cheese, if desired.
Cut ribs into portions. Precook, covered in water, for 1 hour or until tender. Using tongs, remove ribs to a platter. If grilling, put on grill. Barbecue ribs 20 minutes turning often and brushing with sauce during last 10 minutes to prevent charring.
Cut Twinkies lengthwise; place in medium dish with cream side up. Pour pineapple over them. Cut up bananas and lay in next. Prepare pudding according to directions; and spread over all. Chill in refrigerator until ready to serve. Put Cool Whip on just before serving.
Cook potatoes; drain. Add butter, cheese, milk and salt; beat thoroughly. Fold in beaten eggs; put in 13 x 9 x 2-inch casserole. Bake at 350° for 30 to 45 minutes. Serves 10. Can be made ahead and reheated in oven before serving.
Mix all ingredients together and bake at 350° for 1/2 an hour or until brown.
Mix cake according to package. Bake in 2 layers. When cool, split in 4 layers. Mix coconut, sour cream and sugar; set aside 1/2 cup. Spread the rest between cake layers. Mix the reserved 1/2 cup with Cool Whip. Spread over top and sides of cake. Refrigerate at least 3 days. Keep refrigerated.
Bake the potatoes. Peel the potatoes as thinly as possible and chop. Place in small baking dish with cream and butter. Add the seasonings. Cook on top of the stove for 5 minutes. Remove from heat. Sprinkle with cheese and place under a broiler for 3 minutes. Dish is done when the cheese is brown and bubbly. Serve at once.
Spray 9x13in cake pan with non-stick cooking spray. layer coconut and chopped pecans in prepared pan.
Cook gizzards and livers first and cut into small pieces. Brown meat and vegetables together. When well browned, add 2 cups rice and 4 cups water and cook until done. Makes a large amount.
Ribbon egg yolks, sugar and salt heavily. Melt chocolate and let cool. Add heavy cream, instant coffee (dissolved in the liqueur) and blend into ribboning yolks. Beat the whites and fold into the base. Spoon into a buttered and lightly sugared 6-cup souffle dish. Bake in a 400° oven for 12 to 14 minutes. Can freeze. Take right from freezer to oven only put on lower rack; add 5 minutes for light souffle.
In 13 x 9-inch baking pan, melt butter. Remove from heat. Sprinkle graham cracker crumbs over butter. Pour Eagle Brand evenly over crumbs. Top with chocolate chips, coconut and chopped pecans. Press down gently. Bake in preheated 350° oven for 20 to 25 minutes until golden brown. Cool. Cut into squares.
Pound steak to tenderize. Cut into serving-size pieces. Season with salt and pepper. Dust with flour. Combine milk and egg. Dip meat into egg mixture and back into flour. In a skillet, brown meat on both sides in oil.
Dissolve the yeast in 2 tablespoons warm water. Add the 2 cups water, oil, sugar and egg. Mix ingredients well. Gradually add flour, continuing to mix well. Spoon into greased muffin tins and bake at 400° for 15 to 20 minutes. Batter will keep for 3 to 4 days. Makes 2 dozen.
In saucepan, bring to boil water and salt. Stir in rice. Reduce heat; cover and simmer 15 minutes. Stir in butter, cream and Parmesan. Serve.
Boil water. Mix with sugar and jello. Fill freezer containers with whole or sliced strawberries. Evenly fill containers with cooled jello solution. Close securely and freeze.
Mix the grated lime peel, lime juice, honey and cherry brandy together in a large bowl. Peel the pineapple, removing the skin and most of the black holes on the surface of the flesh. Stand the pineapple upright and begin cutting it vertically into 1/4-inch slices, stopping when you get to the core, turning it 90° and cutting again, until the pineapple has been rotated 360° on the base and all the flesh has been removed. Then, stack up the slices and cut them into 1 1/2-inch wide strips. Add the pineapple strips to the bowl containing the other ingredients and mix well. Allow the pineapple to macerate in the lime juice mixture for at least 1 hour. Serve with slices of pound cake or cookies. Yield: 4 servings.
Brown the hamburger with the onion. Add the next 3 seasonings. Cook the noodles with the celery; drain. Mix all ingredients very well. Put in a 9 x 13-inch pan. Cover with foil. Bake 1 hour at 350°. Sprinkle generous amounts of Mozzarella cheese. Cook until cheese melts.
Brown and drain ground beef and onion. Add soup and soup can of milk, stirring constantly. Add hot pepper flakes to your taste. Mix in cooked macaroni. Serve with toast and green beans for a good, economical meal. If any is left over, you can add a can of tomato soup and warm up for a change.
Preheat oven to 400°. Lightly grease a 9-inch loaf pan.
Combine first 3 ingredients, mix well. Add to this the next four ingredients (flour, etc.). Stir in the last five ingredients. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 50 to 60 minutes (metal pan) or 325° for 45 to 50 minutes (glass pan). Do not overbake. Cool, then frost.
Mix eggs and cake mix. Add apples. Bake at 350° for 30 to 40 minutes in a greased and floured 9 x 13-inch pan. Top with Cool Whip.
Mix wafer crumbs and margarine and press lightly into pan or baking dish, 8 x 8 x 2-inch. Mix other ingredients in order of listing. Pour milk over bananas and sprinkle pecans over coconut.
In large bowl, combine all ingredients. Pour mixture into pie shell. Bake in preheated 400° oven for 15 minutes. Reduce heat to 350° and continue baking 20 to 25 minutes longer. Cool.
Dip the cutlets in egg whites, then in crumbs. Brown the cutlets in oil; pour off excess oil. Add the tomatoes and oregano. Cover tightly; simmer for 30 minutes. Add zucchini. Cover; continue to cook for 20 minutes. Yields 6 servings.
Mix all ingredients. Dot with butter. Bake at 350° for 30 minutes. Serve with assorted crackers.
Process cheese. Add mayo, onion and seasonings. Continue to process until fully blended. Refrigerate 1/2 hour. Process pecan meat. Shape cheese mixture into a ball. Roll in pecan meat.
Dissolve gelatin in boiling water. Chill until slightly thick. Fold in cranberry sauce and pineapple. Pour into graham cracker crust and chill until firm.
Brown ground beef and add onion soup; mixing well. Add remaining ingredients. Simmer slowly for 45 minutes.
Mix together butter, flour and nuts. Press in the bottom of 8 x 12-inch or 9 x 13-inch pan and bake 15 to 20 minutes at 350°; cool.
Fill the glass	with shaved ice, about 3/4 full. Put about 1 tablespoon each of the ingredients or fruits over the shaved ice. Pour 4 tablespoons of milk. Mix all the ingredients and shaved ice together. Add sugar to taste.
Wash chicken and brown lightly in olive oil using a large saucepan. Add onions, garlic and basil; saute until onions are tender. Add tomatoes and all of puree to chicken mixture. Cover and simmer gently for two hours. Stir chicken a few times during the two hours, being sure to push the chicken down under the sauce before covering the pan and leaving it to simmer. Serve over linguine.
In saucepan, combine egg yolks, sour cream, granulated sugar, flour, vanilla and salt. Cook and stir over medium heat until thickened, about 5 minutes. Pour into baked pie shell; set aside.
Preheat oven to 375°. Combine dry ingredients. Add milk and margarine; beat until smooth. Pour into greased 8-inch square dish.
Preheat oven to 350°. In small bowl, mix crumbs and margarine. Press into 8 x 8 x 2-inch pan. Bake until lightly browned (10 minutes). Remove and cool. Using 2 cups skim milk, prepare the pudding. Pour over crumbs. Top with pineapple. Spread topping over pudding. Cover and refrigerate until chilled.
Chop tomatoes, hot peppers, bell peppers, onion and garlic. Stirring constantly, simmer for 30 minutes. Serve with meat, vegetables or pasta. Especially good with fried eggplant.
Combine 1 1/4 cups flour, baking powder, salt, 1 tablespoon sugar and 1 stick oleo. Mix as for pie crust. Add egg yolk and milk. Put in 9 x 13-inch pan. Peel and pare apples. Put in pan and top with mixture of remaining ingredients. Bake in 350° oven for about 3/4 hour.
Toast coconut, pecans and butter in skillet and let cool. Mix milk and cream cheese together. Fold cool whip into milk and cheese mixture. Pour 1/2 of cream cheese mixture into bottom of graham cracker crust. Put 1/2 of coconut mixture on top of that. Squeeze caramel sauce on, then top with the rest of cream cheese mixture. Put rest of coconut and pecans on top and freeze.
In bowl, cream together the cream cheese, parsley and horseradish. Spread 1 tablespoon of the mixture over each salmon strip. Place asparagus over cheese on the long side and roll up. Chill 1 hour. Before serving, use a sharp knife to cut each roll into four 1-inch pieces and serve. Serves 12. Great!!
With table knife, cut together first four ingredients until finely crumbled. Add combined ice water and food coloring. Mix all again. With hands, press mixture into two round balls, one slightly larger for bottom crust, small one for top. Roll out. Use 8-inch pie pan. Bake 20 minutes at 425°, then 10 minutes at 375°. Use any leftover scraps of crust for decoration.
Cook noodles. Saute hamburger meat in a little fat. Add onions and peppers. Add corn, chili powder and tomato paste. Add cheese and noodles last. Bake at 350° for 35 minutes.
Salt and boil chicken breasts until tender. Then pull from bones and cut chicken into large chunks and place into medium casserole dish. Mix soup, sour cream and lemon juice, pour over chicken. Top with Ritz crackers and poppy seed. Bake at 350° for 30 minutes.
Combine first 5 ingredients in a large mixing bowl; add eggs and oil, stirring until all dry ingredients are moistened. Do not beat! Stir in pineapple, 1 cup pecans and bananas. Spoon batter into 3 greased 9-inch round cake pans. Bake at 350° for 25 minutes or until toothpick comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top and sides of cake. Sprinkle 1/2 cup chopped pecans on top. Yields 1 (3-layer) cake.
Blend soup, milk, mustard and seasonings until smooth. Stir in macaroni and 1	1/2 cups cheese. Bake at 350° for 20 minutes. Top with	onions	and remaining	cheese. Bake 10 minutes more.
Trim fat from steak. Cut steak into 1-inch cubes and set aside. Remove outer skin from onions; set aside.
Score each side of ham 1/4 inch deep in a diamond pattern. Combine brown sugar and lemon juice in a small pan and heat to boiling. Place ham on grill; cook 15 minutes on each side, basting frequently with mixture. Serve with grilled potatoes and deviled eggs.
Mix together all ingredients except pie filling and cinnamon and sugar for topping. Pour 1/2 of batter into greased and floured 13 x 9-inch cake pan. Spoon pie filling over batter. Add rest of batter. Sprinkle with cinnamon and sugar. Bake at 325° for 50 to 55 minutes.
Preheat oven to 350°. Blend cream cheese with 3 tablespoons butter until smooth. Add remaining ingredients, keeping aside the remaining 3 tablespoons of butter. Squeeze seams of 2 rolls together to form a square. Place 1/2 cup chicken mixture in the center of square. Wrap and fold edges under; seal well. Brush with melted butter. Bake for 25 minutes.
Drain pineapple. Mix all ingredients and pour into the graham cracker crust and refrigerate.
Put butter in a 9 x 13-inch pan. Melt at 325° in oven. Beat egg whites until stiff. Fold in sugar. Add nuts and stir. Put in buttered pan. Bake at 325° for 30 minutes. Turn every 10 minutes. Store in airtight container.
Place water in a 2-quart casserole. Cover with heavy-duty plastic wrap and microwave on High for 2 1/2 to 3 minutes or until boiling. Slowly pour in bulgur. Add onion, butter, bouillon granules, garlic and salt. Cover and microwave on High for 12 minutes. Add peas; cover and microwave on High for 5 to 7 minutes or until bulgur is tender and liquid is absorbed.
Mix meat with crumbs and poultry seasoning. Shape into 12 patties. Brown on both sides. Pour off fat. Mix soup and 1 cup water; bring to a boil, stirring until smooth. Add patties and simmer a few minutes. Serve with rice or mashed potatoes.
Wash okra; pat dry and cut in 1/2-inch circles. Wash deveined shrimp; pat dry.	Season	sparingly with salt and pepper. Fry bacon	strips. Saute	onion and shrimp in bacon drippings.	Meanwhile heat	in skillet 1	cup vegetable oil. Pour two cups okra in heated oil. Stir constantly making sure okra browns gently, not burn. Drain all oil off fried okra. Mix shrimp and	onions	in with drained okra in the skillet. Mix other okra with sugar and lightly add bacon pieces on top. Add 2 tablespoons water and cover. Can be served with rice.
Cook chicken, then cook noodles in broth while deboning the chicken. Noodles should be a little soupy. Dice chicken into the noodles and add remaining ingredients. Bake at 350° until hot and bubbly. Freezes well.
Mix the ingredients in dishpans or large shallow tubs. Set these outside on the grass. (If soap spills on pavement, it will make walking slippery.) You may mix it and store it in clean milk jug. Dip your plastic wand or paddles in and wave or blow to make bubbles galore.
Melt oleo in skillet. Add chicken and cook until done and lightly browned. Remove chicken. Stir flour into drippings. May need more oleo to make suitable roux. Cook for 1 minute. Add chicken broth and light cream. Stir and cook until sauce thickens and bubbles. Stir in mustard. Return chicken to skillet; cover and heat for 10 minutes. (Tastes better when made ahead of time and chicken marinates in sauce.) Serve with long grain and wild rice. Makes 4 large servings.
Soften yeast in water. Scald milk, add shortening, honey and salt. Cool to lukewarm. Add softened yeast and flours. Knead well, cover and let rise until doubled. Punch down and shape into 2 loaves. Place in greased loaf pans, cover and let rise until double again. Bake in 375° oven for about 1 hour.
Layer in a punch bowl: 1/2 cake (cubed); 1/2 cherry pie filling; 1/2 pudding (prepared); 1/2 pineapple; 1 banana; 1/2 whipped topping; repeat layers in same order. Garnish with coconut, pecans and cherries.
Cook cake in square pan (13 x 9 x 2-inch). Cool cake and punch holes in it. Pour mixture, Coco Lopez and condensed milk over, then spread Cool Whip over this. Sprinkle coconut over top. Refrigerate.
Mix all together and pour into a greased angel food cake pan. Bake at 350° for 45 to 50 minutes.
In a teapot, pour boiling water over tea bags. Cover and brew for 5 minutes. Cool. In a chilled 4-quart punch bowl, blend peach nectar with tea. Add champagne or seltzer. Top with scoops of yogurt and garnish, if desired, with fresh peach slices. Serve immediately. Makes 24 (4 ounce) servings.
Bring sugar and Karo to rolling boil. Mix peanut butter and corn flakes together in a bowl. Pour Karo mixture over. Let cool slightly. Pull apart and roll in balls. Finish cooling on wax paper.
Cook frozen beans in salted water (drain if using canned beans but omit salt). Combine milk, soup and pepper and pour over beans. Add 1/2 can onions. Pour into 1 1/2-quart casserole dish. Bake at 350° for 20 minutes. Garnish with 1/2 can onions and pimento; bake for additional 5 minutes. Serves 6.
Cook squash and onion in water with a little salt until tender. Drain off excess liquid. Mash up the squash and onion a little. Add margarine and 3/4 c. of grated cheese. Stir until melted. Beat eggs and add milk and blend well. Add this to squash mixture. Add stuffing mix to squash mixture, mixing well.
Mix all ingredients and drop by teaspoons into very hot deep fat. Fry until golden brown.
Place ribs in shallow pan and season with salt and garlic powder. Bake at 450° about 30 minutes. Mix chili sauce, pineapple preserves and vinegar. Lower oven temperature to 350° and bake 30 minutes longer. Spoon off excess fat. Brush mixture on meat and continue to bake at 350° for 30 minutes more, basting occasionally with sauce.
Cream the cream cheese and marshmallow cream with mixer until creamy. Chill or serve immediately. Delicious! Spoon over fruit.
Add bell pepper, onion, celery and water chestnuts to sausage and saute. Add water and bring to boil. Add rice and chicken noodle soup mix. Boil ingredients for 15 minutes. Combine the mixtures and add mushroom soup, mushrooms and almonds. Place in a casserole and bake 1 hour at 300°.
In a medium mixing bowl, combine tuna, feta cheese, celery, apples, nuts and tarragon. Mix well. Stir in salt and pepper. Serve over assorted lettuces. Serves 4.
Pour into greased 8 x 11-inch baking pan; clear glass works best. Bake at 350° for 28 minutes. Yield: 12 servings.
Beat egg whites and cream of tartar. Add sugar slowly until forms peaks. Add mint extract and chocolate chips. Drop onto ungreased cookie sheet. Bake at 300° for 25 minutes. Turn out on paper towel to cool.
Season chicken and brown in mixture of butter and oil in large skillet together with chopped onion. Sprinkle flour on top; add wine, tomatoes, spices and garlic. Let simmer gently for 20 minutes.
Cream the butter, shortening, cream cheese and sugar at medium speed of electric mixer, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in 2 1/2 cups flour; stir in vanilla. Mix remaining 1/2 cup flour with butterscotch morsels and nuts. Fold into batter. Pour into greased and floured 10-inch tube pan. Bake at 300° for 1 hour and 25 minutes. Cool in pan 15 minutes. Remove from pan to cool completely.
Beat cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping. Blend well. Spoon into crust. Chill until set (at least 4 hours).
Dredge chicken parts in flour seasoned with salt and pepper. Place chicken in greased 2-quart casserole. Dot with margarine. Combine remaining ingredients. Pour mixture over chicken. Cover casserole. Bake 1 1/2 hours at 350°.
Mix together thoroughly the butter, confectioners sugar and vanilla extract. Sift together and stir in sifted flour and salt. Add finely chopped nuts to batter. Chill dough. Roll into 1-inch balls. Place on ungreased baking sheet (cookies do not spread). Bake until set, but not brown in moderately hot oven at 400° for 10 to 12 minutes. While still warm, roll in confectioners sugar. Cool. Roll in sugar again. Yields about 4 dozen 1 1/2-inch cookies.
Cook noodles and drain. Stir in drained sauerkraut. Mix ground beef, egg, bread crumbs, milk, salt and pepper until well blended. Shape into 24 meatballs. Brown in oleo in a large frying pan. Stir in tomatoes. Spoon half the noodle-sauerkraut mixture into an 8-cup baking dish. Top with half the meatball mixture. Repeat layers. Cover. Bake in moderate oven at 350° for 45 minutes or until bubbly hot in the center.
In saucepan, combine sugar, raisins, shortening, water and seasoning; bring to a boil slowly for 3 minutes. Let cool. Sift together dry ingredients. Add vanilla and mix all ingredients together. Bake at 350° for 25 minutes. Makes 24 cupcakes or 2 loaf cakes.
Cream the cream cheese. Stir in 1 small can or crushed pineapple, well drained. Stir in chopped green pepper and add chopped onion. Mix in seasoned salt and add chopped pecans. Chill and form into ball. Roll in finely chopped pecans and chill at least 2 hours.
Mix cut up chicken, mushroom soup and Ro-Tel tomatoes together. Cover bottom of casserole dish with crushed chips and layer alternately with chicken mixture. Cover top with cheese. Bake at 350° for 45 minutes.
Boil hash browns until tender; drain. Combine dip, sour cream and soup with potatoes. Top with grated cheese and bake until bubbly at 350°.
Mix all together and pour into 2 graham cracker crusts. Refrigerate. Makes 2 pies.
In skillet, cook onion and garlic in oil over low heat, stirring until onion is softened. Stir in hominies, tomatoes, chilies, salt and pepper to taste and tomato paste. Simmer, stirring occasionally for 2 minutes. Transfer mixture to greased 2 1/2-quart baking dish; sprinkle Monterey Jack cheese over it. Bake at 350° for 30 minutes.
Mix cabbage, green peppers and onions together in a glass container with cover. In a saucepan, combine remaining ingredients and bring to a boil. Pour dressing over cabbage mixture, cover and refrigerate for at least 24 hours before serving. Slaw in a covered glass container will keep in refrigerator for several weeks.
In a shallow bowl, beat egg; add honey. In a plastic bag, combine crackers and salt. Dip fish in egg mixture, then shake in bag until coated. In a skillet, cook fillets in oil for 3-5 minutes per side or until golden and fish flakes easily with a fork. Serve with lemon wedges if desired. Yield: 4-6 servings.
Soften cream cheese. Cream together with sour cream. Stir green pepper, onion and dried beef into the mixture. Add pecans and black pepper. Stir well. Add milk and stir. Bake at 350° for 30 minutes.
When cake is done, leave in pan; let cool for a while, then take a large fork and punch holes all in the cake. While cake is still warm, pour liquid over top of cake. Let cake finish cooling, then spread 1 large carton of Cool Whip over cake, then sprinkle fresh coconut over cake. Keep in refrigerator.
Brown pork chops; salt and pepper to taste. Make dressing according to directions. Lay pork chops in bottom of pan. Pour dressing on top; cover and bake at 350° for 30 minutes. Uncover and let bake 5 to 10 minutes or until dressing starts to brown. Serves 4 to 6.
Mix butter and grated cheese. Add flour sifted with salt and pepper. Press small amount on cookie sheet. Bake at 400° for 10 minutes.