HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice cucumbers thin; add onions, pepper and garlic cold. Add salt. Cover with cracked ice. Mix. Let stand 3 hours. Drain thoroughly. Combine remaining ingredients. Pour over cucumber mixture. Heat just to boiling. Seal in hot sterilized jars. Makes 8 pints.
Mix all ingredients except can of soup, 1/4 can of water and optional mushrooms together. Shape into small meatballs. Brown in skillet. Then add soup, 1/4 can of soup and optional mushrooms. Simmer about 45 minutes, stirring often to prevent sticking.
Brown sausage, drain off excess fat. Add celery, onion and pepper. Stir in pimento, soup, milk, rice and seasonings. Pour in ungreased casserole. Bake, covered, for 50 minutes at 350°, stirring occasionally. Mix crumbs and margarine. Sprinkle over casserole. Bake, uncovered, 20 minutes longer. Trim with pimento cutouts.
Use a churn or some type of crock pot (No Plastic). Heat water to boiling and add salt. Dissolve and pour over cucumbers. Weigh cucumbers down in salt water so they are covered. Let stand seven days. Drain off water. Heat 1 gal. water to boiling and pour over drained cucumbers. Let stand for 24 hours and drain that water off. Add fresh boiling water with alum the size of a walnut and let stand twenty four hours. Drain off this mixture.
Beat eggs until creamy. Stir in corn. Add dry ingredients. Mix well until smooth. Pour in Pam coated dish. Bake at 325° for 35 to 40 minutes, until brown on top.
Mix flour, 3 Tbsp. cocoa and 1/2 tsp. salt (set aside).
Brown meat in skillet over medium heat. Drain fat and set aside. Blend next 4 ingredients until smooth. Stir in meat, cheese, onion, salt and pepper. Turn into pastry shell. Bake in 350° oven 35 to 40 minutes or until golden brown on top and knife inserted in center comes out clean. Serves 6.
Layer salad in order given. Cover and chill overnight. Toss well just before serving.
Mix all ingredients; roll out 1/2-inch thick. Cut and bake for 12 minutes at 375°. Makes 12.
Saute in oil or butter the mushrooms and garlic. Cook green beans to your liking of crispness.
Knead into a roll. Wrap in waxed paper and place in refrigerator for several hours. Slice and serve with whipped cream.
Put all ingredients in large bowl. Use mixer to whip ingredients. Pour into greased pan. Bake about 40 minutes.
Place butter on a sided cookie sheet and melt in a 400° oven. Mix sugar, cinnamon (and orange rind, optional) and sprinkle evenly in the pan. Mix eggs and juice and dip bread. Arrange in pan. Spoon on remaining mixture. Serve sugar side up. Bake at 400° for 20 minutes. Freezes nicely.
Debone and cube chicken. Sprinkle with paprika, salt and pepper. Heat oil in 10-inch skillet, over medium-high heat. Cook chicken in oil 2 minutes. Add onion, green pepper and garlic; cook until tender (4 minutes), stirring frequently.
Melt butter; add brown sugar, salt and Karo. Mix well and boil 5 minutes, stirring occasionally. Remove from heat; add vanilla and stir. Then add soda and stir quickly. Pour over corn. Place in a roaster pan. Bake in a 300° oven for 1 hour, stirring every 15 minutes.
Cream the butter, add the sugar gradually, creaming well. Add the eggs and beat well. Sift the flour with the salt, soda and baking powder in a separate bowl. Add the walnuts. Combine the banana and sour milk alternately with the dry ingredients to the sugar mixture. Pour into a greased and floured loaf pan. Bake at 350 degrees for 45 minutes.
In top part of double boiler, mix egg yolks, sugar and lime juice. Cook over boiling water, stirring until thickened. Add grated rind. Chill until thickened, but not firm. Whip 1 cup cream and fold in. Add a few drops coloring. Pile in shell and chill about 24 hours.
In large bowl, combine cream cheese and peanut butter at medium speed until well blended. Add powdered sugar and 1 egg; beat until smooth and creamy. Fold in whipped topping. Spoon into baked pie shell. Garnish with more whipped topping, if desired. Refrigerate at least 3 hours.
Cook squash and onions in boiling salted water for 5 minutes. Drain; combine soup and sour cream. Stir in carrots. Fold in squash and onions. Combine stuffing and butter. Spread half of stuffing on bottom of 12 x 7 x 2-inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350° for 25 to 30 minutes or until heated through.
Mix butter and brown sugar. Add eggs, 1 at a time. Beat well. Add sifted dry ingredients, nuts and chocolate. Mix well. Spread in a greased jelly roll pan, 10 1/2 x 15 1/2-inch. Bake at 350° for 30 minutes. Dust with powdered sugar and cut into squares while warm. Makes 4 dozen.
Variation that is great: Leave off the vanilla and add 1 tablespoon butternut flavoring and add 1 cup chopped walnuts.
Remove casing from sausage and brown in kettle. Drain off fat, breaking with spoon. Add celery and onion and cook 10 minutes. Add other ingredients except zucchini and peppers. Simmer covered 20 minutes. Now add peppers and zucchini and cook covered 10 minutes. Do not add water. Enjoy!
Mix together the flour, soda and salt. Add both sugars, egg, vanilla and shortening. Mix together until smooth and well blended. Add the nuts (if desired) and chocolate chips. Drop by spoonfuls on ungreased baking sheet. Bake at 350° for 10 to 12 minutes.
Combine all ingredients in small saucepan and mix well. Cook over medium heat until mixture boils and thickens, stirring frequently. Spread on top of cooked meat loaf and bake for additional 10 to 15 minutes.
Mix ingredients together in a Tupperware marinating dish. Put instant tenderizer meat tenderizer on all areas of the roast and use a fork to pierce the roast and allow the tenderizer to get into the roast. Place roast in marinade and seal with the top of the dish. Marinate for 24 hours, turning dish a few times during that time to make sure all areas of the roast are marinated. Broil or barbecue 20 minutes per side.
In a large mixing bowl, beat eggs. Slowly add oil, sugar and vanilla. Continue mixing until thick and foamy. Stir in zucchini. In another bowl, stir together the flour, nutmeg, salt, cinnamon, baking powder and baking soda. Stir dry ingredients gently into zucchini mixture until just blended. Pour into 2 greased 9 x 5-inch loaf pans. Bake at 350° for about 1 hour. Cool in pan 10 minutes before removing to rack. Makes 2 loaves.
Grind together zucchini, peppers, onions and celery. Add salt and let stand overnight in refrigerator. Next day, drain; rinse with a little cold water (sort of press the water out of it). Then add remaining ingredients; mix and cook for 15 minutes. Pour into hot jars and seal.
Place apples in greased glass baking dish. Combine dry ingredients and work in melted butter. Sprinkle over apples and bake at 350° for 30 to 45 minutes. Serve with whipped cream.
Combine the first 5 ingredients. Fold in Cool Whip. Put in cooked pie shell. Sprinkle with nuts. Chill.
Cut roast in half. Place in a 5-quart slow cooker. Combine the water and seasoning. Pour over roast. Cover and cook on low 10 to 12 hours or until the meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices. Return meat to slow cooker. Yields 14 servings.
Preheat the oven to 350°. Place 2 tablespoons of the butter in a large skillet over medium heat. Add the mushrooms and cook until browned, browning the cap sides first. Stir the salt, onion and remaining butter into the spinach. Line a 10-inch casserole with the spinach mixture. Sprinkle 1/2 cup of the cheese over the spinach. Arrange the browned mushrooms over the cheese. Season with the garlic salt and top with the remaining 1/2 cup cheese. Bake for 20 minutes or until the cheese is melted and browned. Serve hot.
Cook beans in slightly salted water; cover pan and cook for 15 minutes or until tender. Melt butter in small pan. Add onion, garlic and basil. Simmer about 4 minutes. Add seasonings. Cover and simmer 3 minutes longer.
Preheat oven to 350°. Cream butter and sugar. Add eggs, baking powder and soda. Alternating, add flour and sour cream. Fold in blueberries. Pour into well-greased 9 x 13-inch pan or two 8 x 8-inch pans.
Mix the first 7 ingredients together well. Cut biscuits in half and place on an ungreased cookie sheet. Put 1 teaspoon of mix on each half-biscuit. Bake in a preheated 400° oven for 10 to 12 minutes.
Beat eggs well. Mix all ingredients well and pour into unbaked pie shell. Bake at 375° for 45 minutes until filling is set in center.
Mix salmon and egg with fork. Add 1/2 cup sifted flour. Add pepper, onion and Worcestershire sauce. In 1/4 cup salmon juice, add baking powder and beat with fork until foams. Pour into salmon mixture. Form into patties and fry in hot oil until browned and onion is tender.
Brown beef, onion and green peppers together. Mix rest of ingredients together. Simmer for 20 to 25 minutes. Serve over rice or pasta. Makes enough for 6 to 8 people.
Combine all ingredients and beat until smooth. Add flour last. Measure out by tablespoon onto ungreased cookie sheet. Flatten by stamping with a flat-bottomed glass covered with a damp cloth and dipped in sugar.
Mix all ingredients and spread on English muffins. Cut in quarters. Broil for 2 minutes or until bubbly.
Cut chilled avocados in half a few minutes before serving. Remove pulp, keeping the skin intact. Whip pulp, sugar and lime juice to a smooth, velvety cream (about 5 minutes). Pile back into skins and serve at once with lime wedges.
Preheat oven to 350 degrees, mix together all ingredients with electric mixer. Spray 2 - 9 inch rounds. Pour batter equally in pans. Bake 20 minutes. Cool on rack for 10 minutes.
Mix in a large bowl and beat hard. Bake in large bundt pan, tube pan or large oblong pan. Depending on size of pan cake will take from 45 minutes to 1 1/2 hours. Bake at 350°. Frost with Cream Cheese Icing.
Boil together squash and onions and drain. Place in a 2-quart casserole dish. Sprinkle with salt and pepper to taste. Use about 3/4 pound Velveeta cheese cut into fairly thick slices. Make a layer over squash. Take Kraft soft margarine (must be Kraft) and put a thick layer over cheese. Crush a roll of Town House crackers and sprinkle on top. Bake at 350° for 30 to 45 minutes. This can also be used for broccoli.
In large heavy skillet, melt margarine and saute bell pepper, onion and celery. Add remaining ingredients except shrimp; blend well. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes, stirring occasionally. Add shrimp and cook 10 minutes or until shrimp turn pink. Serve over hot fluffy rice. Makes 4 to 6 servings.
Mix chicken, soup and milk together.	Place in baking dish and top with stuffing (already prepared). Cover with foil and bake at 350° for 20 minutes. Uncover and brown.
Brown ground beef and onion. Add remaining ingredients except grated cheese. Pour into 1 1/2-quart casserole and sprinkle cheese over top. Bake in 375° oven until bubbly, about 25 minutes.
Cook the first 4 ingredients until hard ball stage, 250° on thermometer. Slowly pour onto the stiffly beaten egg whites. Keep beating until set and add the vanilla. Spoon onto waxed paper to make individual pieces of candy.
Bake at 350° for 25 to 30 minutes. Cream sugar and shortening. Add molasses and beaten eggs. Sift together dry ingredients. Add to molasses mix alternately with the milk. Add spices and nuts. Bake in two shallow pans. When cool, put together with applesauce.
Mix milk, lemon juice, lemon rind and yolks until smooth. Pour into crust.
Grease 9-inch round cake pan. Blend sugar and cinnamon together. Melt margarine. Separate biscuits and dip in melted margarine; coat entirely with sugar-cinnamon mixture. Place 15 biscuits around outer circle of pan overlapping to fill circle, then overlap remaining 5 biscuits around inner circle. Sprinkle with remaining sugar-cinnamon mixture. Top with chopped nuts. Bake in moderate oven preheated 425° for 20 to 22 minutes.
Spread cream cheese into bottom of microwave-safe dish. Drain beans, and spread them on top of cream cheese. Grate cheese over beans. Microwave for ten minutes. Serve with favorite chips.
Mix ingredients in a quart jar. Let the onion and garlic soak in jar; do not chop. Refrigerate. Dressing is best if made 24 hours before use; flavor improves with age.
Cream oleo until soft. Chop dates, nuts and raisins, in hot water to soften. Sift soda and flour and add fruits and nuts. Beat egg and add sugar substitute. Combine oleo and egg mixture; add to flour mixture, stirring just enough to mix. Drop by teaspoonfuls on greased cookie sheet. Bake at 375° until brown and a toothpick stuck in center comes out clean, about 12 to 15 minutes.
Fold fruit, nuts and marshmallows in half of Cool Whip. Pour into crust. Put remaining topping over pie decorated with maraschino cherries. Refrigerate.
In large mixing bowl, dissolve yeast in lukewarm water. Add sugar, egg, salt and water. Ad 1/2 of flour and beat well. Add melted shortening and mix in remaining flour. Let rise to double in size. Punch down and knead. Roll out and place in greased pan. Let rise until double. Bake at 425° until browned.
Line pizza pan with cookie dough slices overlapping. Bake 12 minutes at 375°. Cool. Blend cream cheese, sugar and vanilla extract. Spread over cookie crust. Arrange fruit in circular pattern over cream cheese, starting with bananas on outside rim. Mix preserves and water and spread over fruit. Be sure to cover all fruit so no discoloration occurs. Refrigerate until chilled.
Grease 9 inch pie plate to rim. Beat egg whites till stiff. Crush Ritz crackers fine. Chop pecans fine. Add vanilla, sugar, crackers, and pecans to beaten egg whites. Fold all together till blended. Pour into pie plate. Bake in preheated oven at 300° for 45 minutes; cool. Cover cool pie and refrigerate overnight. When ready to serve, top with Cool-Whip. This recipe will also make approximately 30 mini tarts. Bake tarts for 25 minutes.
Cook broccoli according to package directions. Drain. Arrange broccoli in greased 2 quart casserole or baking dish. Sprinkle with 1/2 cup of cheese. Place chicken on cheese and broccoli. Season with salt and pepper. Mix soup, mayonnaise and lemon juice and pour over chicken. Top with other 1/2 cup cheese. Put bread crumbs on top and dot with butter. Bake at 350° for 30 to 45 minutes.
Pour butter into baking pan. Add potatoes in a single layer, turn once in butter. Combine cheese, cornflakes and paprika and sprinkle over potatoes. Bake at 375° for 20 minutes.
Beat sugars, oil, eggs and vanilla until creamy. Combine flour, baking soda, salt and cinnamon. Add raisins and black walnuts. Beat well all the ingredients. Bake in a greased and floured loaf pan. Ingredients will fill 2 loaf pans. Bake at 325° approximately 1 hour.
Combine marshmallows, butter, vanilla and food coloring in top of double boiler; heat until smooth, stirring frequently. Take off stove; gradually add cereal. Drop by tablespoon onto waxed paper; cut in the shape of a 9-inch circle. Add candied red cherries in groups of three.
Combine flour, sugar, half the chopped peanuts and margarine until crumbly. Stir in the beaten eggs and 1 teaspoon vanilla. Mix well. Press into bottom of 15 x 10-inch jelly roll pan and bake at 350° for 15 minutes. Beat cream cheese until fluffy. Beat in condensed milk, 2 remaining eggs, sugar and peanut butter. Add remaining teaspoon of vanilla and mix until smooth. Pour over prepared crust and sprinkle the remaining peanuts on top. Bake at 350° for 30 minutes until set. Cool and cut into bars.
Dissolve jello in boiling water. Add pineapple juice and cranberry sauce. Chill until slightly thickened. Stir in remaining ingredients. Pour into 4 cup mold or individual molds. Chill until firm. Unmold and serve.
Place all ingredients, except onion, in a food processor or blender and beat until very smooth. Then add onions and again beat until smooth. It can be served immediately or refrigerated (best this way). Pour over fresh spinach and top with sauteed almond slices, bacon bits and thin sliced purple onion.
Cook the broccoli and onion until tender; drain. Stir in butter, flour, chicken bouillon and milk. Bring to a boil for a minute; then turn heat to low and add Cheez Whiz.
Sprinkle gelatin over boiling water. Stir until gelatin dissolves. Add sugar, pineapple and lemon juice. Stir well and refrigerate until slightly thickened. Prepare 2 envelopes of Dream Whip. Stir into gelatin mixture.
Mix first 5 together. Put in 2-quart casserole and cover with topping (cornbread and butter). Bake at 350° 30 to 40 minutes.
Mix together all ingredients, except raisins. Bake at 350° on a lightly oiled cookie sheet. Mix occasionally while cooking to avoid burning. Judge time accordingly. Mixture will darken when it comes out of oven. Add raisins when cool. Store in airtight container.
In a large frying pan, bring 1/4 inch of lightly salted water to a boil. Add beans and cook until tender, about 8 minutes. Drain beans and set aside. Wipe out pan with a paper towel. In the same pan, heat oil and butter over medium-high heat. Add squash and cook 3 minutes, stirring occasionally. Stir in beans, dill, salt and pepper. Cook until veggies are tender and crisp, stirring constantly, about 2 minutes. Place in a serving bowl and serve immediately.
Boil sugar and syrup for 1 minute, then add vanilla and 1 cup peanut butter. Mix well. Pour over cereal. Mix and drop by spoonfuls on waxed paper.
Leave cream cheese at room temperature 5 or 6 hours. Use food processor. Blend beef. Put cheese, onions and both salts in and blend well. Chill for 4 or 5 hours. Roll into 2 balls. Roll in chopped pecans.
Cook potatoes until tender; drain and beat until fluffy. Add butter, seasoning, milk, onions and bacon. Fold cheese into whipped cream and spread over potatoes. Bake at 350° for about 25 minutes. Casserole may be prepared ahead of time and topping added just before baking.
Combine cream of mushroom soup, dry onion soup mix, milk and rice. Put in oblong pan. Add chicken and bake at 350° for approximately 1 1/2 hours.
Drain salmon, bone and skin. Mix thoroughly the next 5 ingredients. Chill for several hours. Shape into a log; garnish with parsley. Serve with party crackers.
Cook noodles according to package directions; drain. Add corned beef, cheese, soup, milk and onion. Pour into greased 2-quart casserole dish. Top with bread crumbs and bake at 350° for 45 minutes.
Cut apples in very small pieces and mix with sugar. Let stand 10 minutes. Add butter and egg. Stir all together.
Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add one cup sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in 1 1/2 teaspoons vanilla. Spoon batter into paper-lined miniature muffin pans, filling 2/3 full. Bake at 300° for 30 minutes. Combine sour cream, 1/4 cup sugar and 1/2 teaspoon vanilla, stirring well. Spoon 1/4 teaspoon of sour cream mixture on each cupcake. Top with small amount of strawberry preserves in the center of the sour cream mixture. Return cupcakes to oven and continue baking for five minutes. Makes 6 dozen cupcakes.
Mix Jell-O and allow to cool. Add bananas, marshmallows and pineapple. Let it firm.
Mix all ingredients together as making a seafood salad. Fill baking pan and cover with crushed chips. Sprinkle with paprika. Bake at 400° for 20 to 25 minutes. Serves 12.
Combine all ingredients. Pour into two unbaked pie shells. Bake at 350° for 1 hour.
In a large nonstick pot, heat the oil over medium heat. Add the garlic and onion. Saute gently for 2 minutes. Add the wine and cook for 2 minutes longer.
Preheat oven to 350°. Split each squash in half lengthwise; scoop out and discard seeds and fiber from centers. Slice a piece from the underside of each half so it rests flat. Place, cut sides up, in a shallow baking dish. Mix spices together and sprinkle over squash. Sprinkle with brown sugar. Combine melted butter and vinegar; drizzle over squash.
In large mixing bowl, combine sugar, dry mustard, salt, onion powder and	vinegar. While mixing mixture, very, very slowly pour in the oil. Add poppy seed and mix well. Refrigerate. Use over fresh fruit or green salad. Makes 1 quart.
Heat refried beans in saucepan until soft and warm. Flatten onto dinner plate. Top with taco mix, then scallions, then tomato, then salsa, then sour cream, then Cheddar cheese, then olives. You will now have an 8 layer dip. Serve with tortilla chips. Takes about 15 minutes to make. No baking required.
Boil and debone chicken. Cook spaghetti in chicken broth. Drain. Add chicken, soups, Ro-Tel, onion, salt and pepper. Top with cheese. Bake 15 to 20 minutes at 375°.
In an electric skillet, brown pork chops in a little oil. Add the can of chicken gumbo soup and 1/2 can of water. Peel and chunk potatoes. Add potatoes, peas, carrots and seasonings to skillet. Mix together. Cover and cook for 40 minutes at 375°. (Check to see if you need to add a little more water after about 20 minutes.) Serve with rolls.
Mix sour cream, soup and ham. Fold in drained vegetables. Bake covered 1 hour at 350°.
Heat oven to 375°. Lightly butter a 12-inch pizza pan. Slice cookies in 1/8 or 1/4-inch slices and cover the pizza pan, slightly overlapping the edges. Bake 10 minutes or until golden brown. Cool. Beat sugar, vanilla and cream cheese until creamy. Spread over baked cookie dough. Arrange fruit in pattern over pizza. Dilute preserves with water and coat top. Be sure all fruit is covered to keep from turning brown. Refrigerate until serving time. Servings: 10 to 12.
Chop tomatoes and onion and set aside. Heat soup with milk and mustard mixed in. Toast bread. Pile tomatoes and onion on toast and pour soup mixture over this.
Cream together the oil, sugars, egg whites, molasses and vanilla. Mix dry ingredients. Add to creamed mixture. Add chocolate bits or raisins. Bake at 350° until set.
Brown ground beef and onion; drain. Add V-8 juice, chili powder, pepper flakes, corn and tomatoes. Let come to a boil. Add Minute rice. Cover and let sit 7 to 10 minutes.
Mix the first 4 ingredients together; let jell. Mix rest of ingredients into jello.
Mix cottage cheese, eggs, Parmesan cheese and parsley together and let set at least 1/2 hour, longer if possible. Brown meat and drain, then add sauce and 1/2 jar of water; simmer. Spray pan with Pam and put 1 cup sauce in bottom of pan, then layer of uncooked noodles, then layer meat sauce and then layer of cheese mixture. Repeat layers until pan is full. Cover with foil and bake 45 minutes at 350°; uncover and top with Mozzarella and cook 15 minutes more.
Mix together the brown sugar, catsup, mustard, salt, pepper, white sugar, barbecue sauce and chili powder. Mix with the cooked beef, bacon and onion. Add the beans. Mix all together. Pour into crock-pot; cook on low for 1 hour or more. Serve with cornbread.
Combine the peanut butter and	butter in a large bowl. Add the other ingredients and mix well. Roll the dough into 1-inch balls and arrange 3 inches apart on a lightly greased cookie sheet. Press crisscross pattern on the cookies with a fork. Bake at 350° until	golden	brown,	about 10 to 12 minutes. Allow to cool before taking them up.
Dissolve strawberry jello in boiling water. Add 1 cup strawberry juice from thawed frozen strawberries. Put in refrigerator until set. Mix in sour cream, Philadelphia cream cheese and drained strawberries. Pour into bowl. Set and serve later.
Cut pound cake crosswise in thin slices. Combine Ricotta and sugar; mix well. Stir in chocolate, apple and almond extract. Spread generously between cake slices, putting together in loaf shape. Chill for several hours or overnight.
Mix all ingredients together and pour in Jell-O mold. Refrigerate until thoroughly set. Unmold and serve.
Brown on both sides in heavy skillet over medium heat. Remove chops from skillet; layer remaining ingredients into skillet. Add chops. Add water and cover skillet tightly. Cook over low heat 15 to 20 minutes or until pork and cabbage are tender. Add water if it seems dry. Yields 2 servings.
Bring cocoa, water and oleo to a boil. Mix remaining ingredients in bowl. Add cocoa mixture and mix well by hand. Bake at 375° for 15 to 20 minutes on greased cookie sheet with sides.