HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all vegetables in enamel large canner along with 1/2 cup pickling salt. Cover with ice cubes and let set 1 1/2 hours. Drain and add the syrup of sugar, vinegar and spice bag, which has been brought to a boil and simmered a few minutes. Bring all back to a boil and immediately put in clean hot jars and hot water bath for 10 minutes. Makes about 8 quarts.
Melt margarine in a large skillet over medium-high heat. Add onion and saute until golden. Remove from heat. Preheat the oven to 350°. Stir in spinach, Parmesan cheese, Ricotta cheese, nutmeg, salt, pepper and garlic powder.
Mix all ingredients except catsup. Form into loaf. Cover bottom of baking dish with catsup (about 1/2 inch deep). Place in preheated 350° oven and bake approximately 1 hour. The catsup and juices from the meat blend and make a wonderful tomato sauce to serve over meat loaf.
Cream butter and sugar until light. Add well beaten egg yolks and chocolate softened over hot water. Sift and add dry ingredients with coffee and vanilla. Beat vigorously. Fold in stiffly beaten egg whites. Bake for 20 minutes at 350°.
Heat oven to 350°. Grease bottom of 9 x 13-inch pan. Sprinkle pecans and coconut in bottom of pan. Mix cake according to directions on box and pour over top of mixture. Mix cream cheese, margarine and sugar together. Pour over cake mixture, leaving 1-inch on each side. Bake 50 minutes at 350°. Block out to serve.
Combine first 5 ingredients. Bake at 400° for 30 minutes. Top with coconut; broil 3 minutes.
Dissolve yeast in warm water in large mixer bowl. Blend in eggs and half dry cake mix. Beat for 1 minute at medium speed. Add remaining cake mix and beat for 3 minutes at medium speed. (Batter should be quite stiff, but not dough like). Let rest 5 minutes.
Preheat oven to 350°. Pour oil in 9 x 13 pan. Tilt pan until bottom is covered in oil. Pour cake mix, eggs, water and pudding mix into pan. Stir until well blended. Scrape sides and spread evenly. Sprinkle with chocolate chips and pecans. Bake at 350° for 35 to 45 minutes.
Preheat oven to 350°. Place liners in 12 (1/2 cup) muffin cups or lightly grease.
Mix well in dishpan and drop by teaspoons on cookie sheet. Bake at 350° for 10 minutes. Makes 5 to 6 dozen.
Grind first 4 ingredients. Then add the next 5 ingredients to this mixture and cook 45 minutes to 1 hour. Pack in jars while mixture is hot and seal.
Blend together the sugar, butter and eggs. Add salt, baking soda, baking powder and vanilla. Add flour alternately with milk. Roll, cut and bake at 400° for 10 minutes. Ice when cool. Makes approximately 6 dozen.
Combine chicken, celery and pineapple. Mix salad dressing mix with mayonnaise and 1/4 cup pineapple juice. Pour over chicken mixture and toss. Chill. Serves 4 to 6.
Combine in a sauce pan sugar, cocoa and butter. Boil for two minutes. Remove from heat and add oats, coconut and peanut butter. Mix well.	Working quickly drop by tablespoons onto waxed paper. Let stand 10-15 minutes until completely cooled.
Cut tomatoes in half horizontally and squeeze out seeds. Cut tomato into very small dice. Place in a colander and drain 30 minutes. Transfer tomatoes into a bowl and add next 7 ingredients.
Combine sugar, cocoa and milk in saucepan. Bring to a boil, stirring constantly until soft ball forms. Remove from heat. Add salt, vanilla and peanut butter. Beat well. Pour into greased 9 x 13-inch cake pan.
Combine Cocoa Krispies and coconut in shallow pan or dish; set aside. Shape ice cream into 8 balls. Roll quickly into Cocoa Krispies mixture until coated. Freeze until firm. Serve plain or with desired sauce.
Melt 1 tablespoon butter in deep casserole for 30 seconds in the microwave. Add onion and cook 2 1/2 minutes or until limp. Stir in the potato and 1 cup of the water. Drain the clam broth into casserole (reserving clams). Cover and cook 6 minutes or until potatoes are tender.
Cream sugar and margarine; then add sour cream, vanilla, flour, soda and baking powder.
In kettle saute leeks in butter until golden brown. Wash watercress; dry and chop. Add to leeks. Add parsley, garlic and chicken broth. Bring soup to boil; cook about 35 to 40 minutes. Remove from heat and cool. Place mixture into blender and mix. Do not overmix. Add milk, cream, salt and pepper to taste. This can be served both cold or hot. Serve with garlic toast and with your favorite dishes.
Mix oatmeal and buttermilk in a small covered bowl. Refrigerate overnight. Add beaten egg and sifted dry ingredients in morning. Mix all. Add vegetable oil and more liquid if needed. Bake on lightly greased griddle. Makes about 12 pancakes.
Place 1 to 1 1/2 teaspoons of crushed vanilla wafers in each tart pan liner. Cream together cream cheese, sugar, eggs and vanilla. Fill with mixture almost to top of liner. Bake at 350° for 15 minutes. Cool and top with cherry, apple or strawberry pie filling. Chill.
Brown ground beef and add onions. Drain. Add tomato sauce, water, taco seasoning, hot pepper sauce and refried beans. (Beans make it thick and pasty. If too thick, add more water but don't get it runny.) Let mixture cool. Line bottom of pan with meat mixture, then layer sour cream, lettuce and cheese on top. Serve with tortilla chips.
Sprinkle chopped, mixed dried fruit in the bottom of a 13 x 9 x 2-inch pan coated with cooking spray. Using the original Rice Krispies Treats recipe, gently press cereal mixture into pan on the top of mixed fruit. Put in freezer for 30 minutes. Invert pan and cut into squares. Yields 24.
Place butter, onion and peppers into double boiler. Cook until soft. Add cheese and melt. Add ketchup.
Cream butter; gradually add sugar, creaming until light. Add eggs, beating well after each. Sift together dry ingredients. Add alternately to creamed mixture with applesauce. Turn batter into greased and lightly floured 13 x 9 x 2-inch pan. Bake at 350° for about 45 minutes or until done. Cool in pan.
Combine first 6 ingredients in bowl, mixing well. Spoon onto tortillas. Roll to enclose filling. Arrange in 9 x 13-inch baking dish. Sprinkle with cheese. Bake at 350° for 20 to 30 minutes or until bubbly.
Boil tomatoes, sugar and lemon juice for 20 minutes. Shut off heat and stir in gelatin. Let stand for 5 minutes to dissolve. Pour into containers and freeze. Delicious if you like raspberry jam.
Mix ingredients in a large bowl. Knead 12 to 15 minutes until smooth and satiny. Place in greased bowl. Cover with cloth. Let rise until double in bulk, 1 1/2 to 2 hours. Push down, knead briefly, let rest 10 minutes. Shape into 2 round loaves. Place loaves on greased baking sheet. Let rise until double in bulk. Bake in 375° oven for 40 to 50 minutes until brown and loaves sound hollow. Makes 2 loaves.
Mix all ingredients except carrots and onion. Bring to a boil. Pour over carrots and onions. Refrigerate for 24 hours.
Mix and put in unbaked pie shell. Bake at 350° for 35 minutes.
Boil sugar and milk, stirring to prevent scorching. Cook to soft ball stage (235° to 240°). Remove from heat; let cool after adding butter or margarine. Add vanilla. Beat until creamy. Add nuts. Pour quickly into greased pan. Makes 12 (1-inch) squares.
Mix pudding, milk and orange juice together and beat with rotary beater 1 to 2 minutes. Add yogurt or sour cream, drain all fruit and add. Can be topped with cherries if desired.
Beat the egg and mix with the corn, pepper and salt. Pour the mixture into an individual baking dish. Place the butter on top of the mixture. Place the baking dish in a pan of water and bake in a moderate oven for about 20 minutes. When an inserted silver knife comes out without the mixture adhering, remove from the oven.
Mix margarine, sugar, egg, vanilla, flour and milk. When mixed well, divide in half. Add cocoa to 1 part. Roll out chocolate mixture, then roll out vanilla dough. Lay on top of chocolate; roll up in long roll. You make 3 rolls. Wrap in foil and freeze. Slice and bake at 350° until lightly browned.
Combine flour, sugar and corn meal. Mix well in center and add remaining ingredients; stir briskly. Pour into greased muffin tins and bake in hot oven at 450° for 15 to 20 minutes.
Mix all together and top with 1/2 cup grated cheese. Bake in a 9 x 13-inch dish at 350° for 45 minutes or until heated well.
Dip chicken in melted oleo and bread crumbs. Bake at 350°, covered, for about an hour or until tender. Baste every 15 to 20 minutes.
Cream the cheese with butter until soft and blended. Beat in sugar and vanilla. Stir flour and baking powder into cheese mixture. Spread in ungreased 13 x 9 x 2 pan. Bake at 375 degrees for 15 min. or until firm and lightly browned on edges. Sprinkle chocolate over top and let stand to melt. Spread until evenly coated. Sprinkle with almonds. Cool then cut lengthwise into 1 inch strips. Cut across to get 4 inch lengths. Yield 27 sticks.
Combine all ingredients in a large bowl. Mix until well blended, then beat at medium speed for 4 minutes. Turn batter into greased and lightly floured 10-inch pan. Bake at 350° for 1 hour or until cake tests done. Cool in pan for 10 minutes. Turn out onto rack and cool completely. If desired, dust with confectioners sugar before serving. Makes 16 servings.
Bring butter, brown sugar, white syrup and cream of tartar to boil in heavy pan. Boil for 5 minutes, stirring. Pour over popcorn, stirring as you pour. Make into balls or eat as is.
Mix sugar, gelatine, milk, vanilla and yolks together in a double boiler and cook (let come to a boil). Cool. Add egg whites; beat light and add 1/2 pint of whipped cream and small can of crushed pineapple that has been drained. You can use pineapple juice to make part of the cup of milk. Sprinkle some of the crushed graham crackers on the bottom of a 9 x 13-inch dish. Pour the cooked mixture on the crumbs. Sprinkle a few crumbs on top. Chill. Will stay good for several days in refrigerator.
Precook pierogies. Cut venison into strips; lightly flour and fry in butter with seasonings and onion. When done to your liking, add pierogies; fry until browned. Add carrots and peas. Stir. Fry only until peas are warm. Serves 4.
In skillet, cook and stir rice in oil over medium heat until brown. Add salt, water, bouillon and soy sauce. Cover tightly. Simmer on low heat 20 minutes. Add onions, celery, green peppers and meat. Cover tightly and simmer 10 minutes longer or until liquid is absorbed and rice is tender.
Put the apples and baking soda in a bowl. Pour the boiling water over them; stir and cover. Let cool, about 20 to 30 minutes. Stir in the butter, sugar and egg; mix well. Stir in the milk and then the flour; mix well. The dough should be soft and moist like biscuit dough. If it isn't, add a little more milk. Put into an 8 x 8-inch pan and bake in a 350° oven for 35 to 40 minutes. Serves 6 to 8.
Knead all together making a stiff but workable dough. (I put all the ingredients in the food processor and mix for about 1 minute.) Then let stand for 30 minutes. Divide in half and roll out very thin and cut into 2-inch squares. Place a teaspoon of filling on every square and then fold each to make a three-corned shape, pressing edges well together. Drop into boiling salted water; cook 15 minutes. Drain. Serve them sauteed until golden; garnish with some diced onion and bacon to your desire.
Mix in pitcher. Serve with oranges and lime slices. Makes 25 servings.
Combine all ingredients. Form in patties. Fry in margarine or shortening until golden brown, turning once. Makes about 12.
Pat ground beef in bottom of an 11 x 13-inch pan or Pyrex dish. Sprinkle onion soup mix over meat. Add large bag mixed vegetables. On top of vegetables, add soup. Cover with Tater Tots close together over top. Bake in oven at 350° for 35 to 40 minutes or until bubbly.
Mix apples with sugar and cinnamon. Pour into crust. Dot with butter. Slit top. Bake at 375° until done.
Cook broccoli in 1 cup water (do not drain). Put milk, cheese cubes and flour in blender. Process at Grind. Add mixture to broccoli. Add chicken bouillon cubes and half and half. Cook over medium heat until hot; stir frequently. Mixture is ready when it thickens.
Cream shortening and sugar. Add eggs, soda-water mixture and vanilla. Sift flour and salt; add to other mixture and blend. Drop by small spoonful on greased pan. Make dent in top; put in 1 teaspoon filling. Add teaspoon dough over filling (does not have to cover filling). Bake at 400° until browned.
Go over oysters carefully for shells. Toast bread and crumble (about 2 cups). Toss bread crumbs in melted butter. Sprinkle a layer of crumbs in bottom of greased shallow dish; add a layer of oysters, another layer of crumbs and another layer of oysters, ending with buttered crumbs on top. Use no more than 2 layers of oysters. Combine remaining 7 ingredients together and spoon over oysters. Bake 30 minutes at 400°. Serve hot. Serves 8.
Fry bacon in a large skillet until crisp. Remove bacon, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside. Cook onion in drippings over medium heat, stirring constantly until tender. Add okra and cook 5 minutes, stirring constantly. Add corn, tomatoes, salt, pepper and sugar. Cover and simmer about 10 minutes. Pour in buttered baking dish and sprinkle with the bread crumbs and bacon. Bake at 350° for 20 minutes. Yields 6 to 8 servings.
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies; stir until well coated. Put in greased pan. Cut into squares when cool.
Spread pie filling in bottom of 9-inch square pan. Sprinkle on the lemon juice. Combine cake mix, nuts and melted oleo until crumbly. Sprinkle over cherries and bake in 350° oven until done.
Brown sausage and onions. Drain fat. In a large casserole, place sausage and onions. Add beans and all other ingredients. It should be soupy. Bake at 325° for 4 hours.
Cut each biscuit into 4 quarters. Make balls. Mix cinnamon and sugar. Roll balls. Grease tube or Bundt pan with margarine; use a lot. Put balls in pan. Add nuts. Put 1 stick margarine and brown sugar in pan. Boil 1 minute. Pour over top. Bake at 350° for 35 minutes. Let stand 10 minutes.
Clean and prepare peppers for stuffing. Steam peppers 5 minutes in vegetable steamer; drain. Set aside.
Blend together butter and honey. Beat until fluffy. Beat in eggs. Mix together 1/2 teaspoon each cinnamon, nutmeg and mace, chopped dates or raisins, nuts and whole-wheat flour. Add to honey mixture. Pour into lightly oiled baking pan. Bake at 325° for 20 to 30 minutes. When cool, cut into 12 strips.
Mix ingredients together. Chill overnight or 1 hour. Roll in teaspoon size balls. Roll balls in 1/4 cup of sugar and 1 tablespoon of cinnamon mixed together. Put on a cookie sheet and criss-cross with a fork, pressing cookie down before baking. Bake 350° for 8-10 minutes.
Turn crumbs into large baking pan and toast lightly in oven at 350° for about 20 minutes, stirring once or twice.
Boil until mixture makes a soft ball when dropped into cold water. Remove from heat; add Marshmallow Creme, butterscotch, chocolate chips and nuts if desired. Mix together and pour into platter that has been greased with butter.
Boil together the sugar, lemon juice and pineapple for 5 minutes. While mixture cools, mix the water and gelatine together; set it aside. Mix the Dream Whip according to directions. Add the cream cheese; whip until smooth. Mix together the pineapple mixture and the gelatine. When almost set, gently fold in Dream Whip mixture. Let set overnight.
Combine all ingredients in a large mixing bowl and stir until blended. Grease two 9-inch pie plates. Divide mixture evenly. Bake at 350° for 30 to 40 minutes or until golden brown. Serve warm of cold.
Combine unpeeled shrimp, 1 cup olive oil, garlic, bay leaves, rosemary and oregano and let stand at room temperature 2 hours. Turn into large skillet. Sprinkle lightly with salt and pepper and slowly saute shrimp, stirring some for about 20 minutes. Cook slowly in shells until become thinly translucent and the shrimp bright pink on all sides. Do not fry. Add more oil if it evaporates. Pour in wine, raise heat and simmer 7 or 8 minutes. Serve immediately with French bread for dipping in sauce.
Grind peppers and onions. Drain off juice. Mix together with other, except flour, and keep out 1/2 cup vinegar. Cook 20 minutes. Stir almost continuously.
Cut crusts from bread slices. Combine cream cheese, egg yolks and 1/2 cup sugar. Spread on the bread slices. Roll up like kieflies or crescent rolls. Brush with melted butter. Combine remaining 1/2 cup sugar and the cinnamon. Roll each bread slice in the mixture. Freeze on cookie sheets. Transfer into freezer bags. When ready to use, bake in a 400° oven for 15 minutes.
In a mixing bowl, combine sugar, peanut butter and butter; mix well. Shape into 1-inch balls and place on a waxed paper lined cookie sheet. Chill for 30 minutes, or until firm.
In skillet, cook beef and onion until beef is browned and onion is tender. Stir to separate meat; spoon off fat. Add soup, ketchup and pepper over low heat. Heat through; stir soften. Serve on buns.
Mix flour with baking soda. Combine butter, sugar, pudding and vanilla in large bowl. Beat until smooth and creamy. Beat in eggs and add flour. Stir in chocolate chips. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes.
Cut chicken in small pieces (eg. thigh in two). Mix all ingredients. Heat oil in a large deep pot. Cook on high heat for 5 minutes, stirring occasionally. Reduce heat to medium and simmer, covered, for about an hour, stirring occasionally. Serve over hot rice.
Mix chocolate syrup with coffee. Beat cream into chocolate-coffee mixture. Serve hot. Serves 4.
In small saucepan over medium heat, heat sugar and margarine until melted and thoroughly combined. Stir in bran and pecans, tossing to coat well. Cool.
Fry bacon until crisp in soup pot. Drain pork on paper towel. Fry onions in bacon grease. Return bacon to pot; add water and potatoes. Cook until potatoes are done. Add milk and fish. Cook until fish is tender. Do not boil. Serve piping hot.
Cook spaghetti; rinse and drain. (Spaghetti should not be real dry.) Dice green pepper, onion, cucumbers and tomatoes. In bowl, mix spaghetti and diced ingredients. Add salad seasoning and entire bottle of Italian dressing.
Cut eggs in half lengthwise. Remove yolks. Mash yolks with remaining ingredients except paprika until mixture is smooth. Fill egg whites with mixture. Sprinkle with paprika.
Mix in love. Add a lot of usefulness. Season with smiles. Serve to everyone.
Beat egg yolks with sugar; add melted butter, milk, nutmeg, vanilla and apples. Place 1/2 bread in pan. Sprinkle 1/2 raisins. Repeat bread and raisins. Pour mixture over bread and bake in 350° oven for 1 hour and 10 minutes. Before completely done, beat egg whites and 1/4 cup sugar and place on top of pudding. Continue to bake until brown.
Season chicken with salt and pepper. Dip pieces in milk and coat with flour. Dip into egg and coat with flour again. Brown in small amount of oil. Place pieces in pan and cook in a 300° oven for 30 minutes or until done.
Mix well all ingredients. Pour into freezer container and freeze according to freezer directions. Let season. Makes one gallon.
Mix; season to taste. Chill an hour or more before serving. The longer it sets, the better.
Grease baking container. Put in a layer of tortillas. Make 2 layers of each: layer of chicken, 1 can mushroom soup, layer of onions, 1 can cream of chicken soup, layer of cheese and 1 can broth. Pour mixture over chicken. Take hands and squeeze Ro-Tel tomatoes. Pour over mixture. Bake for 45 minutes at 350° or until hot and bubbly.
Cook chicken in a medium to large stock pot. Season to taste. When chicken boils, start timing 20 to 30 minutes, checking with clean fork to see if tender (fork should slip through meat's thickest part easily). Do not cook on high. Chicken could easily boil over. If chicken boils over, cut heat down immediately and tilt lid.
Mix first 8 ingredients together and put in a 2 quart casserole dish. Sprinkle corn flakes and butter on top. Bake at 350° for 30 minutes.
Melt almond bark in double boiler. Combine and stir cereal, marshmallows and nuts together. Pour melted bark over mixture; stir real good. Drop by spoonfuls onto waxed paper.
Mix and beat well. Pour into a greased and floured oblong pan. Bake 15 minutes at 325°, then for 35 to 40 minutes at 350° or until done.
Cook rice according to package directions. Wash and dry chicken, cut into bite size pieces. Slice kielbasa into thin slices. Saute chicken and sausage in sausage's own fat until chicken is brown on both sides. Remove, set aside and keep warm.
Stir very well and drop by tablespoon on well-greased pan or griddle until brown. Turn to brown both sides. When edges get crispy, they are great.
Brown beef. Remove grease. Add all other ingredients in large pot and bring to a boil. Reduce heat and simmer, covered, for 1 hour. Makes 3 quarts and can be frozen for later use.
Heat oil in skillet. Add onion and garlic. Saute until golden. Add meat and brown. Transfer the meat mixture to a large saucepan and add remaining ingredients (except beans). Bring to a boil, reduce heat and simmer, uncovered, until sauce is thick as desired (about 4 hours). Add 2 cans kidney beans before serving. Cook them for 2 hours in the simmering sauce.
Put meat in round pan. Fry in pan on stove. Cook about 30 minutes. Put catsup on it. After it cooks, eat it in a bun.
Preheat oven to 350°. Arrange fruit in 9 x 9 x 1 3/4-inch pan. Sprinkle with 2/3 cup sugar and 2 tablespoons flour. Sift remaining dry ingredients in bowl. Add oil, milk and egg and stir with a fork until blended. Drop batter over fruit and bake at 350° for 30 to 35 minutes.
Brown meat and onion. Mix cornbread according to package directions. Add creamed corn. Put 1/2 of the cornbread mixture in a 9 x 13 x 2-inch pan top with meat and cheese mixed together. Put remaining cornbread mix on top of meat and cheese. Bake at 350° for 40 minutes.
Prepare mix as directed on box for pie filling using 1 3/4 cups of milk. Stir in half of whipped topping, marshmallows and nuts. Place a single layer of graham crackers in bottom of 8-inch square baking pan. Top with half of pudding mixture. Repeat layers. Top with remaining whipped topping. Refrigerate overnight. Very good.
Sift together all dry ingredients. Combine egg, milk and shortening. Add liquids to flour mixture and stir until ingredients are wet. Spoon into greased muffin tins and bake at 400° for about 25 minutes.
Preheat deep fryer half full of oil. Drain all but 1/4 cup liquid off the salmon or tuna and set aside. Put salmon or tuna in a mixing bowl and break it with a fork until no big flakes. Add flour, egg and pepper. Mix well. Add baking powder to liquid that was set aside and beat until frothy. Pour into mixture and stir until well blended. Scrape out a teaspoonful of mixture at a time and place in deep fryer of hot oil. Watch closely because they brown quickly. Lift out with slotted spoon and place on paper towel. Serve and enjoy.
Mix all ingredients together. Place in casserole dish. Mix melted butter and cracker crumbs. Place on top of mixture. Bake, uncovered, at 350° for 1 hour.
Cover first 5 ingredients with water and cook until tender. Fry bacon, save 6 tablespoons drippings. Make white sauce of drippings, flour and milk. Add white sauce to soup, crumble bacon and add. Heat thoroughly.
Beat cream cheese, sugar and mayonnaise. Add remaining ingredients. Put in a 13 x 9-inch pan and freeze.
Let cream cheese stand at room temperature until soft. Combine all ingredients, except tortillas and picante sauce, using a potato masher. Spread over flat tortillas. Roll and place on paper towels. Wrap, putting into a plastic bag. Refrigerate for approximately 2 hours or overnight. Slice to use as finger snack. Dip in picante sauce and enjoy. Use within 2 days.
Combine mushroom soup, milk, tuna and peas. Fold in noodles and pour into greased quart casserole. Mix together equal parts of buttered breadcrumbs and pecans. Sprinkle evenly over top of casserole. Bake at 350° for 30 minutes.
Mix with sugar, cocoa and milk over medium heat; bring to a boil. Boil for 3 minutes. Remove from heat. Mix in oats, vanilla flavor and peanut butter. Stir well and spoon onto greased aluminum foil. Let stand.