HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice cucumbers, peeled. Cut Vidalia onion in quarters and slice. Sprinkle with salt and put in refrigerator for at least 1 hour. Drain. If less salt desired, rinse under cold water. Wad up a couple of paper towels and stir through cucumbers and onions to remove excess moisture. Mix together sour cream, mayonnaise, dill weed, dash of garlic salt. Fold in cucumbers and onions. Store in refrigerator.
Cream oleo, shortening and sugar. Add vanilla and salt. Add eggs, one at a time. Beat well after each addition. Stir in flour and mix well. Drop by teaspoon on greased cookie sheet. Flatten and bake at 375° for 8 to 10 minutes.
Go the library and take out the book Stone Soup by Marsha Brown. Read the story before dinner. Make the soup, then read the story again. See if the children remember the ingredients. Scrub and chop all vegetables. Put clean stone in pot. Add all ingredients and cook for 1 hour or until vegetables are tender. See if your child doesn't agree if the soup isn't better when you remember the stone.
Mix dry muffin mix and wheat bran. Stir in applesauce, milk and banana. Spray muffin tins with Pam and spoon in batter. Bake as directed on muffin mix box. Yield: 1 dozen muffins.
Preheat oven to 325°. In a bowl, combine butter, flour, pecans, coconut and sugar; mix well. Spread onto an ungreased 15 x 10 x 2-inch jelly roll pan. Bake at 325° for 30 minutes or until lightly browned, stirring occasionally; cool.
Cut cake in half; reserve half for another use. Cut remaining half into 8 slices. Cut each slice in half. Line bottom and sides of 9-inch pie plate with cake slices.
Boil water and sugar for 3 minutes. Mix with the rest of the ingredients and freeze. When ready to use, mix with ginger ale. Can freeze them in ice cube trays.
Mix ingredients together and put in pie crust and top with meringue; or graham cracker crust and top with Cool Whip.
Soften cream cheese; mix together with remaining ingredients. Chill. Serve with crackers.
Heat oven to 350°. Cream shortening and sugar. Add egg. Stir in raisins and nuts. Combine dry ingredients and sift. Add to first mixture. Stir in cranberry sauce. Spoon into 2 greased and floured loaf pans (9 x 5-inch). Bake at 350° for 40 to 50 minutes. Cool. Cut into slices to serve. Freezes well.
Boil raisins and water. Drain. Add water to measure 1/2 cup. Cream shortening, sugar, eggs, vanilla. Stir in raisin liquid. Add dry ingredients. Stir in oats, nuts and raisins. Drop from teaspoon onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes.
Mix sugar, butter and eggs; then add flour, nuts and vanilla. Bake at 325° for 1 1/2 to 2 hours.
Mix together apples and sugar; let stand 1 hour. Sift together flour, soda and spices. Beat eggs; add oil and vanilla. Add apple mixture. Combine flour mixture with eggs. Stir in walnuts. Bake in a greased and floured angel food cake pan for 1 hour at 350° or until done. Frost with plain white icing and top with a sprinkling of chopped nuts.
Mix together. Microwave 30 seconds. Mix together. Microwave 30 seconds. Mix again. Roll into balls. Bake 10 to 15 minutes at 350° or 375°.
Cream butter and sugar. Separate eggs. Add egg yolks and beat well. Add flour and milk alternately, add vanilla. Add beaten egg whites. Bake at 350° for 20 minutes. Top with favorite frosting.
Brown the meat in a pan, add broth and water. Add onions, carrots, celery and garlic; simmer for 1 to 1 1/2 hours. Add potatoes and cook 1/2 hour. Salt and pepper to taste.
Cook at 325° for 3 to 4 hours. Use potato masher to shred up.
Whiz all ingredients in blender. Pour into pie plate that has been lined with Quick Pie Crust. Bake at 350° until set, about 35 minutes.
Heat 2 inches of oil in deep frying pan to 350°. Combine flour, sugar, milk and eggs in mixing bowl and beat until smooth. Drizzle 1/2 cup of batter in a circular design into hot oil. Fry until golden brown on both sides. Drain on paper towel. Sprinkle with confectioners sugar.
Put the first 4 ingredients in bottom of jar. Add hot peppers which have been cut lengthwise and seeds removed, then add 1 cup vinegar to each quart jar. Fill with cold water and put 1 tablespoon salad oil on top. Put lid and ring on. You don't have to heat anything and do not cold pack. Ready to eat in 2 weeks.
Put chicken, celery, lemon juice and mayonnaise in a large bowl. Stir to blend. Add salt and pepper; mix thoroughly. Chill before serving.
Thaw spinach and drain. Mix ingredients and put in 7 x 5-inch dish. Bake at 350° 35 minutes.
Combine the last 7 ingredients together. Soak zucchini and onions in salt overnight. Drain; put through food grinder and drain again. Add drained, ground celery and green and red pepper. Add vinegar mixture; stir into all vegetables and cook slowly 10 minutes. Pack into hot jars and process 20 minutes.
Melt butter in a large heavy Dutch oven or soup pot. Saute onions over medium-low heat, stirring occasionally until light brown. Sprinkle flour over the onions; stir into onions. Stir in beef broth, wine, salt and pepper. Heat to boiling. Reduce heat; simmer, uncovered, 10 minutes. Place slice of toasted French bread in each of 6 small ovenproof soup dishes. Ladle soup over bread. Place one slice cheese in each soup dish; sprinkle with Parmesan cheese. Bake at 375° until cheese melts, about 5 minutes. Serve hot. Makes 6 servings.
Preheat broiler. Meanwhile, place butter or margarine in a 13 x 9 x 2-inch baking pan. Then place pan under preheating broiler until butter or margarine is melted. While the broiler is preheating and butter or margarine is melting, scrub potatoes. Then cut each potato into 8 wedges. Stir basil, oregano, or tarragon; onion or garlic salt; and pepper into melted butter or margarine. Then add potato wedges. Stir to coat potatoes with butter mixture. Place pan containing potatoes 3 inches from heat. Broil potatoes for 5 minutes. Using a wide spatula, turn potato wedges over and broil about 5 minutes more or until tender. Yields 4 servings.
Beat eggs in a large mixing bowl. Add next 6 ingredients and mix well. Stir in chocolate chips. Spoon batter into 2 greased and floured loaf pans. Bake at 350° for approximately 40 to 50 minutes or until knife inserted in center comes out clean. Makes 2 loaves.
Cook beef and onion in oil until tender. Use a Dutch oven. Add remaining ingredients. Simmer for an hour. Stir occasionally. Makes 6 main dish servings. Freezes well.
Melt jelly and mustard in crock-pot. Add hot dogs. Cook about 1 hour on low.
Combine sugar, cornstarch, corn syrup and water in a saucepan. Bring to a boil. Cook, stirring constantly, until clear and thickened. Add gelatin, stirring until dissolved. Cool. Place strawberries in pie shell. Pour in gelatin mixture. Chill until firm.
In a large skillet, saute onions in oil until soft, but not brown. Drain. In mixing bowl, beat eggs. Add bread crumbs, Parmesan cheese and parsley. Mix well. Place in greased 10-inch pan. Bake at 350° for 35 minutes or until a knife inserted near center comes out clean. Yields 6 to 8 servings.
Brown the ground beef and onion. Mix with other ingredients. Bake in 350° oven for 1/2 hour. Sprinkle cheese on top. Serve.
In skillet, brown ground beef and cook onion until tender. Stir to separate meat; pour off fat. Add soup and spaghetti. Heat, stirring occasionally. Serve with cheese. Makes about 4 1/2 cups.
Mix crabmeat, bread, 1/2 cup baking mix, mayonnaise, egg, Worcestershire sauce, salt, paprika and nutmeg. Drop by 1/3 cupfuls into 1/3 cup baking mix, turning to coat on all sides. Shape into 2 1/2-inch cakes.
Cook noodles in boiling salted water until done. Separate tuna into flakes. Mix with soup, milk and seasonings. Combine noodles and tuna mixture in baking dish. Sprinkle top with paprika. Bake at 375° for 25 minutes.
Stir together peanut butter and margarine. Gradually add sugar, stirring until combined. Shape into 1-inch balls; place on wax paper. Refrigerate about 10 minutes. Melt chocolate bark in microwave. Dip balls in chocolate. Lay out to dry.
Mix all ingredients together. Cook on high in crock-pot 5 hours with lid on and 5 hours with lid off. This can be frozen or stored in refrigerator or canned.
Mix all together. It will be very sticky. Make into balls just big enough for 1 pie crust. Put in plastic bag. Makes about 15 to 20 pie crusts. Put in the freezer. Remove one at a time for a single crust pie and let thaw a little, then make pie.
Ask someone older to light the charcoal and watch the fire. Wash and core 6 apples to within 1/2-inch of bottoms. Carve out the tops slightly to make little wells about 1 1/2 inches across. Place each apple in the center of square of aluminum foil. Fill each cavity with 1 caramel, 4 miniature marshmallows and 1 teaspoon raisins. Bring the 4 points of each square of foil together at the top of each apple and twist to close securely. Place the foil packets directly on the hot coals with tongs. Cook about 20 minutes or until soft. Open foil carefully. Serve warm with a spoonful of the vanilla pudding over each apple.
Cut off crust on bread slices. Discard. Brush each side of slices with melted butter. Cut into 1-inch cubes. In a 10 x 10-inch casserole layer 1/2 bread cubes. Add 1/2 milk and egg that have been whisked together and 1/2 of cheese. Remaining bread on top, milk and cheese. Let stand at least 3 hours before baking. Bake at 325° for 45 minutes. Salt to taste (1 teaspoon).
Combine beans and wieners with remaining ingredients. Place in small casserole; cover and bake at 350° for 30 to 35 minutes.
Mix together the drained fruit, peach pie filling and the sliced bananas. Refrigerate until ready to eat.
Cream oleo and sugar until light. Stir in beaten eggs. Mix flour, baking powder and salt. Add to creamed mixture and milk. Set in fridge and chill approximately 2 hours. Take out. Drop doughnut from teaspoon.
Preheat oven to 450°. In large plastic bag, add all ingredients. Close bag and shake until all potatoes are evenly coated. Empty potatoes into shallow baking dish or roasting pan. Bake, stirring occasionally, 40 minutes or until tender and golden brown. Garnish with fresh chopped parsley.
Mix hot water with gelatin and stir thoroughly. Add pineapple juice and cool. Pour sugar over ground cranberries and let stand while gelatin mixture is cooling. When gelatin starts to thicken, add cranberries, crushed pineapple, celery and nuts. Place in a mold and chill.
Heat oil in a large skillet over medium-high heat. Add onion, bell pepper and garlic; saute 2 to 3 minutes. Add beef; cook until meat is browned on all sides. Drain off fat. Add tomato sauce, olives, capers, Worcestershire sauce, oregano and cinnamon; mix well. Cook 15 minutes to blend flavors.
Prepare stuffing according to directions. Butter bottom of 9 x 13-inch pan. Spread 1/2 of stuffing mix on bottom. Cover with diced chicken or turkey. Spread cooked string beans on chicken. Add a layer of fresh mushrooms.
Combine all ingredients; stir well. Cover tightly. Chill 8 hours.
Thaw and drain spinach until most of the water is out. Mix all ingredients together. Serve cold with Ritz crackers.
Bake rolled rump for 1 hour at 400°. Let set in roaster overnight in juices in refrigerator. Next day, slice and replace in roaster. Add 2 cans of Campbell's onion soup and 1 can beer. Bake at 350° for 2 hours. Be sure and cover it. Can add 3 tablespoons brandy. Serve with hoagie buns.
Mix all ingredients. Make into small balls and press on greased cookie sheet. Bake at 350° for about 15 minutes or until golden brown.
Place crackers on foil lined cookie sheet. Mix sugar and butter and boil for 3 to 5 minutes. Dip over crackers and bake at 325 degrees for 10 to 12 minutes. Melt chocolate and pour over baked crackers. Let cool and then break into pieces.
Combine cake mix, Jell-O, Crisco oil, 1 cup thawed strawberries and eggs. Mix at medium speed about 2 minutes. Pour into three greased and floured cake pans. Bake in oven at 350° for 25 to 30 minutes. Let cool.
In blender add and beat slow 2 minutes. Pour into greased and floured 9-inch pie plate. Bake at 350° for 40 minutes.
Mix together all ingredients; mix well. Pour into a greased casserole dish and bake at 375° for 45 minutes. Cook a little longer if needed to be sure middle is done.
Heat oil in large skillet. Add finely chopped onions, bell peppers, celery and garlic. Cook these ingredients until clear. Add tomato sauce and seasoning. Let simmer for 30 minutes. Add shrimp and cover with tight lid. Cook on low heat, about 30 to 40 minutes or until shrimp are well done. Serve over hot rice. Serves 4 persons.
Cream butter and sugar until they are fluffy. Add the eggs. Sift the flour, measure and sift with baking powder. Add the flour mixture alternately with the milk to the egg-butter-sugar mixture. Divide in half. Bake 1/2 of the batter in two 8-inch layer cake pans and bake 20 to 25 minutes at 375° or a moderate oven. To the other half of the batter, add remaining ingredients. Bake this batter in two 8-inch cake pans. Put layers together alternately with white icing.
Saute chicken in 1/2 stick of margarine. Add soups and use broth from chicken to dilute to equal 2 cans of liquid. Add 1 can tap water. Bring to boil. Add broccoli. Cook until broccoli is thawed. Add rice. Stir and let stand for 5 minutes. Serves 4 to 6.
Mix jello with water and add 1 cup marshmallows while hot. Set aside to cool. Mix remaining ingredients and add to jello mixture. Place in refrigerator to set.
Mix stuffing as directed on box. Butter a 9 x 13-inch baking dish and place stuffing. Pour mushroom soup, diluted with 1/2 can water over. Add diced chicken over top of soup. Bake at 325° for 1 1/2 hours.
Brown meat in sesame seed oil. Add carrots and cook until tender. Add mushrooms, onion and green onions. Boil spinach about 3 minutes (do not overcook). Drain. Cut spinach to break up bigger pieces.
Mix all ingredients together and simmer until mixture is cooked and well blended. This freezes well.
In an ovenproof skillet, melt margarine; add brown sugar and mix thoroughly. Arrange pineapple slices and cherries over mixture. Cream together until fluffy the shortening, sugar and eggs. Add flour, vanilla and juices; mix well. Pour batter over pineapple and brown sugar mixture. Bake at 350° for 25 minutes or until cake tests done.
Place vegetables in a pan with the water and vinegar. Bring to a boil, reduce heat to medium, and cover. Cook 10 minutes. Remove lid and turn heat up and allow liquid to reduce and glaze the vegetables. Season with salt and pepper. Serve.
Beat egg whites slightly. Add salt, baking powder, sugar and cake flour. Spread thin on ungreased baking sheet. Bake at 350° for about 25 minutes or so. Cool and cut into small pieces.
Unroll crescent roll dough and place in an ungreased 15 x 10 x 1-inch baking pan. Flatten dough to fit the pan, sealing seams and perforations. Bake at 375° for 8 to 10 minutes or until lightly golden brown; cool.
Mix salmon, potatoes, eggs, onion and pepper. Then take small amount, roll into a	ball, then mash until thin. Dip in corn meal.	Fry in shallow skillet until brown on both sides. Will feed 8 to 10 people.
Spray 9 by 13 dish and place meat and beans in bottom. Cut tortillas in squares and place on top. In pot combine the soup, milk, salsa and heat; pour over the tortillas and bake 45 min. When done, sprinkle with cheese on top, and serve.
Heat brown sugar, margarine and water until well blended. Add cinnamon and nuts. Pour some of the mixture into bottom of Bundt pan, quarter biscuits over the mixture, then pour rest of mixture over the biscuits. Bake at 400° for 20 minutes.
Make roux with flour and oil. Add onion, bell pepper, shallots and garlic. Saute for 10 minutes. Add andouille and saute again for 20 minutes, covered. Add water and cook for 1/2 hour. Add chopped cabbage and cook for 25 minutes. Let set for 1 hour before serving. Serve over hot rice. Add file, salt and pepper to taste.
Spray large skillet or wok with a nonstick cooking spray. Add chicken strips and garlic. Stir-fry 3 minutes. Add vegetables. Stir-fry 3 more minutes. Add chicken broth. Reduce heat to medium. Stir in mayonnaise, soy sauce and ginger. Simmer until vegetables are tender-crisp. Do not overcook. (I you want a thick sauce, thicken it with cornstarch and cold water.) Serve over hot rice.
Combine sweetened condensed milk and whipped topping; gradually stir in lemon juice. Fold pecans and pie filling into mixture. Spoon into graham cracker crusts. Chill 2 hours. Makes two 8-inch pies.
Preheat oven to 375°. Wash blueberries and set aside to drain. In a large bowl, combine dry muffin mix, oats and sugar; cut in the butter. Reserve about 1 1/2 cups of this crumb mixture; press the rest on the bottom of a greased 8-inch square pan. Gently fold drained blueberries into jam or preserves. Spoon over crumb mixture in pan; spread evenly. Sprinkle the rest of crumbs and pat them evenly onto the berry mixture. Bake 20 to 25 minutes until golden brown. Cool completely and then cut into bars.
In a large skillet, fry hamburger and onion. Drain grease. Add tomato paste, kidney beans, taco seasoning and 1 1/2 cups water. Simmer 15 minutes or until thickens. In a large bowl, crush 1 bag of chips on bottom, 1/2 layer of peppers, lettuce and tomatoes. Layer 1/2 of cheese on top, then add hot meat mixture, then rest of cheese, then rest of pepper, tomato and lettuce. Top with 1 bag of chips (not crushed).
Mix according to package directions. Bake in 3 layers. Split each layer to make 6 thin layers.
Mix cake mix, margarine and 1 egg together. Spread in 13 x 8 x 2-inch pan. Make more shallow at edges. Combine powdered sugar, cream cheese and eggs. Pour the mixture over the cake mixture. Bake at 350° for 30 to 45 minutes. Cool; cut into squares.
Cook elbow macaroni according to package directions; drain well. Cool. (Rinse with cold water to cool quickly; drain well.)
Heat water to boiling and dissolve Jell-O in it. Add strawberries and juice. Fold in small pieces of cake. Fold in Cool Whip. Chill before serving.
Dissolve Jell-O in water; cool. Add mixture of cranberry sauce and drained pineapple. Refrigerate to set. Takes only minutes to prepare.
Combine juices and chill thoroughly. Just before serving add ginger ale. Pour over ice. Makes about 3 quarts.
Melt cheese in microwave. Mix in picante sauce. Serve hot with tortilla chips.
Boil chicken until tender and remove from bone. Cut into small pieces. Mix together with soup, sour cream and poppy seed. Pour into large (11 x 14) greased baking dish. Crush crackers and pour over mixture. Bake at 400° about 30 to 40 minutes or until brown. Great for potlucks.
Mix ingredients, blend well and make into 1-inch meat balls. Bake in a 350° oven for one hour (oven time may vary, time may be less).
Bring everything, except asparagus, to a boil; pour over spears. Cover and refrigerate 6 to 24 hours.
Drain asparagus saving 1/4 cup juice. Drain peas. In 2-quart casserole dish combine mushroom soup and asparagus juice. Add 1 1/2 cups cheese. Mix well. Add peas and asparagus. Top with remaining cheese and onion rings. Bake, covered, at 350° for 25 minutes.
Dissolve gelatin in boiling water. Add soup, vinegar, onion and mayonnaise. Stir until blended. Add peppers and cucumbers. Pour into a 1-quart mold or 6 individual ones. Chill until firm. Unmold on lettuce and garnish with additional mayonnaise, if desired. Makes 6 servings.
In bowl, beat eggs until frothy. Gradually beat in milk. Stir in flour, sugar, baking powder and salt until smooth. Pour into container with spout or use medium or large size funnel to pour with. In small skillet or saucepan, heat oil. Pour batter quickly into oil. Cook until golden brown. Place on paper towel to drain and sprinkle with confectioners sugar immediately.
Preheat oven to 350°. In a medium bowl, combine cake mix, one egg and oil; mix until crumbly. Reserve 1 cup of the mixture. Lightly pat the remaining mixture into an ungreased 9 x 13-inch baking pan. Bake at 350° for 15 minutes or until set.
Combine chocolate and butter in a saucepan; cook over low heat, stirring until chocolate melts. Remove from heat and gradually stir in milk; set aside. Combine sugar, cornstarch and salt in a bowl; add eggs and vanilla, mixing well. Gradually stir in chocolate mixture, using a wire whisk. Pour into pastry shells and sprinkle with coconut and pecans. Bake at 375° for 45 minutes. (Pie may appear soft, but will become firm after cooling.) Cool at least 4 hours. Yield: two 8-inch pies.
Do not braise. Cover brisket with chili sauce. Bake at 325° for approximately four hours, covered with foil. Cool 10 minutes. Slice and serve.
Mix first three ingredients as for pie dough. Press into 2 long strips on cookie sheet.
Cook artichokes as package directs. Set a few artichoke hearts aside. Blend the rest with stock until smooth. Return to pot and add milk, half and half, butter, salt and pepper. Heat but do not boil. Chop remaining artichoke hearts and stir into soup. Serves 6.
Mix beef with corn flakes, salt, pepper and sufficient water to bind. Form approximately 90 cocktail size balls. Combine and bring to boil the chili sauce, lemon juice and jelly. Add balls singly. Simmer 25 to 30 minutes, covered; uncover and cook 10 to 15 minutes more.
Saute onion and garlic in olive oil. Wash and cut mushrooms and add to onion and garlic. Add the chicken; brown chicken before mushrooms. Then add mushrooms. When mushrooms are practically cooked, add tomatoes and peppers. Salt and pepper. Cook for about 1 hour. Add extra basil.
Toast the bread if desired. Layer in greased pan. Cook the sausage; crumble, drain well and sprinkle over bread. Sprinkle cheese over sausage. Beat eggs, milk, salt and mustard. Pour over other ingredients. Let stand overnight. Partially cover with foil and bake at 325° for 1 hour; uncover and bake 10 more minutes. Can freeze; reheats well. Nice with fruit salad and sweet rolls.
Stir in cornmeal to boiling water and mix well. Add shortening, molasses and salt and set aside to cool. Dissolve the yeast in the warm water for 5 minutes. Add flour and cornmeal mix; knead until smooth and put in greased bowl in warm place and let rise until double in size. Knead; let rise again. Bake at 375° for 1 hour.
Preheat oven to 350°. Drain beans, reserving 1 cup of liquid. Set beans and liquid aside. Cook bacon in a large skillet until crisp. Remove bacon, reserving 3 tablespoons drippings in pan. Crumble bacon and set aside. Add onion to drippings in pan and cook 10 minutes until golden brown, stirring often. Stir in bacon, sugar, vinegar and mustard. Cook over medium-low heat until thick and bubbly, stirring often. Combine beans, reserved liquid and onion mixture in a 2-quart casserole pan, coated with spray Pam. Cover and bake at 350° for 45 minutes, stirring occasionally. Serves 10 to 12.
Cream the sugar and shortening together. Add eggs. Sift together flour, baking powder, salt and soda. Add apples that are peeled, cored and diced, nuts and vanilla. Put into greased bread pan and sprinkle top with sugar and cinnamon. Bake at 350° for 1 hour. Makes 1 loaf.
Thin the egg white with water. Spread the leaves and blossoms in a single layer on a sheet of wax paper.
Preheat oven to 350°. Grease a 13 x 9-inch pan. Line bottom and sides of pan with one package of crescent rolls.
Cook onions in 1 stick butter until limp and transparent. Add soup and milk until well blended. Pour into a 2-quart greased casserole dish. Place Swiss cheese on top of onion mixture. Melt remaining 1 stick butter and dip the French bread slices in it. Place on top of cheese. Bake for 1 hour at 350°.
Mix all together and let rise for 2 hours. Mix again and put in pans. Let rise again and bake in 375° oven until brown.
Mix together the first 3 ingredients and press into greased 13 x 9-inch pan. On top of this, add the nuts and coconut. Mix together the cream cheese, eggs and confectioners sugar. Mix this together and pour over the mixture. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
Boil potatoes, then drain. Brown ground chuck, then drain. Put potatoes and ground chuck together. Add can of mushroom soup and 1/2 can of water. Add onions. Also add salt and pepper to taste. Let simmer 30 minutes.
Place all ingredients together. Pour in crust. Bake at 350° for 40 to 45 minutes. Makes 2 pies.