HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put through food chopper enough cucumbers to make 16 cups. Also 4 bunches celery, 4 green	peppers, 2 red hot peppers and 6 large onions. In saucepan, put 1 gallon vinegar, 6 pounds brown sugar and 1/2 cup salt.	Use 2 ounces mustard seed in cheesecloth bag. Add 2 pounds cornstarch to thicken vinegar. Add all the vegetables and cook slowly until done.	Seal while hot.
Mix together the ground beef, garlic, 1 teaspoon salt, 1 tablespoon parsley flakes, tomato paste and water; simmer for 45 minutes. Mix together the eggs, cottage cheese, 1/2 teaspoon salt, 1 tablespoon parsley flakes and Parmesan cheese. Place in layers: noodles, cottage cheese mixture, Mozzarella cheese and sauce. Bake at 375° for 45 minutes.
Place cooked rice on plate and add cubed ham of desired amount. Microwave until warm, about 2 minutes on High (100%). Place desired amount of cheese on top of ham and microwave until cheese is melted, about 30 seconds. Serve immediately, letting each individual salt and pepper to taste.
Combine the sugar and pineapple; add eggs and oil, beating very well. Sift together the flour, soda and salt. Blend into the first mixture. Add vanilla. Pour into a buttered 13 1/2 x 10 greased pan and bake at 350° for 30 to 40 minutes or until done. Ice while hot.
Place meat, onions, seasonings and water in Dutch oven or heavy kettle. Cook meat without frying on top of stove. Stir constantly for first few minutes. When meat is fully cooked, remove from heat and strain. Let the liquid cool and the fat come to the top. Remove most of the fat. You can do this after it becomes solid and cold. Return the balance of the liquid to the meat.
Combine the squeezed orange and lemon juice in a measuring cup and add enough salad oil to make 1 1/2 cups of liquid. Pour into a bowl and add the eggs, one at a time, and beat well after each addition. Sift the dry ingredients into the oil mixture; add the chopped nuts and carrots. Blend well. Pour into a lightly greased tube pan and bake in a preheated 350° oven for 1 hour. Bake a little longer if cake does not feel firm. Dust with powdered sugar when cool. A rich nutritious cake for children and snack time.
Add sugar to cheese gradually until mixture does not stick to hands. Add peppermint oil a drop at a time. Flavor to taste. Flatten into small patties and dip in chocolate. Necessary chocolate can be purchased at craft or candy shops.
Melt butter. Saute onions and pepper. Mix flour and milk in double boiler until thick and smooth. Add ingredients. Grease dish. Put in crab meat and pour ingredients over top. Sprinkle cheese and cracker crumbs over top. Bake.
Scald milk. Stir in sugar, margarine and salt. Cool to lukewarm. In a large mixing bowl, dissolve yeast in warm water. Stir in lukewarm milk mixture, beaten eggs and half the flour. Beat until smooth. Stir in remaining flour to make a stiff but sticky dough. Cover and let rise until doubled.
Whirl orange juice concentrate, yogurt and milk in a blender until smooth. Pour into tall glasses. Top each with a scoop of sherbet.
Sprinkle steaks with lemon pepper seasoning. Coat a large nonstick skillet with cooking spray; add margarine. Place over medium heat until margarine melts. Add steaks and cook 5 minutes on each side or until desired degree of doneness. Transfer to 9-inch platter; keep warm. Add lemon juice, Worcestershire sauce and mustard to skillet; bring to a boil, stirring constantly. Pour over steaks. Garnish if desired and serve immediately. Yields 6 servings. Contains 179 calories (41% from fat) per 1 steak and 1 1/2 teaspoons sauce.
Saute onion and green pepper in butter. Add chicken broth, soups and chicken. Simmer 15 minutes. Grease casserole dish lightly and spread tortillas on the bottom and the sides. Spoon in chicken mixture to cover tortillas well. Sprinkle with cheese; dot with Ro-Tel tomatoes and sprinkle chili powder over tomato layer. Alternate layers and top with cheese. Bake at 350° for 45 minutes.
In top of double boiler pan, melt marshmallows and broken candy bars with milk. Stir occasionally to make a smooth texture; set aside to cool. Combine graham cracker crumbs, powdered sugar and butter. Place 2/3 crumb mixture in bottom of an 8-inch square pan. Reserve rest to sprinkle on top. Whip cream. Fold into pudding mixture and pour into crust-lined pan. Sprinkle crumbs on top. Chill 4 hours.
Spread dessert topping on bottom of crust. Pour milk into large bowl, adding pudding mix. Beat with wire whisk 2 minutes. Let stand 5 minutes. Stir in Cool Whip and chopped toffee bars. Spoon into crust. Garnish top with pieces of chopped toffee. Freeze 4 hours or until set. Let stand 15 minutes before cutting.
Preheat oven to 350°. Drain the pineapple, saving 3 tablespoons of the juice. Combine flour, sugar and juice. Add the cheese and pineapple; stir well. Pour into a 1-quart casserole dish. Combine the butter and crushed crackers and spread on top of the pineapple mixture. Bake at 350° for 20 to 30 minutes. Serves 6 to 8.
Mix well all the ingredients, except can of beef gravy. Roll into balls. Brown well in frying pan. Add a can of gravy and cook slowly in pan or oven for 1/2 hour.
Mix sauerkraut with the sour cream. Put in greased 7 x 11-inch baking dish. Crumble the corned beef on top. Sprinkle cheese on top of corned beef. Dice the 6 slices of dark bread and cover the cheese. Drizzle 1 stick oleo over bread. Bake at 350° for 45 to 60 minutes.
In medium saucepan, combine the eggs, sugar and juices. Cook over medium heat, stirring until thick. Remove from heat and cool. Fold in sour cream thoroughly. Pour over fresh fruit salad.
Beat eggs and sugar. Add remaining ingredients. Spray medium jelly roll pan with Pam. Spread mixture on pan and bake at 350° for 15 minutes. Turn over onto wax paper and aluminum foil. Roll in wax paper only and cool about 45 minutes.
Melt chocolate chips in a bowl in the microwave until melted (5 to 6 minutes). You must stir them to see if they are soft. They do not lose their shape. Fold in cream cheese and powdered sugar until mixed. Add nuts if desired and then in a buttered pan, spread it out and refrigerate 20 minutes. Cut and put on a plate.
Combine cornmeal, flour, baking powder and salt; mix well. Dissolve soda in buttermilk. Add buttermilk mixture, eggs and shortening to dry ingredients. Stir just until moistened. Pour batter into 9-inch cast-iron skillet (or pan). Bake at 450° for 20 minutes or until browned.
Beat eggs. Add flour, wheat germ, sugar, cinnamon, baking soda, oil and carrots. Beat at low speed, then high speed until well mixed. Stir in walnuts. Bake for 30 to 35 minutes at 350°.
Soak bread in hot water for 2 to 3 minutes. Then squeeze out moisture. Combine with remaining ingredients. Mix well. Form small balls, about 20. Brown slowly in 2 tablespoons oil. Add to sauce and cook 30 minutes more.
Dissolve jello in boiling water. Chill until partly set. Stir in 1 can of pineapple, cottage cheese, celery, pimento and walnuts. Pour into an 8-inch square pan. Frost with cream cheese, mayonnaise and lemon juice mixed together. Chill until firm. Cut in squares. Serve on green salad lettuce.
Turn oven to 350°. Cook pudding according to directions. Put cake mix in mixing bowl and mix in cooked pudding for 2 minutes. Spread mixture out on a greased and floured cookie sheet (13 x 9 x 1-inches). Sprinkle chocolate chips on top and bake for 18 to 20 minutes. Let cool totally and cut into bars.
Cook the potatoes, carrots and celery in water 20 minutes. Drain. Reserve liquid. Saute onion in butter until soft. Stir in flour, salt and pepper. Gradually add milk. Stir constantly until thick. Add vegetables. Add 1 cup or more liquid until right consistency.
Melt butter in saucepan; blend in flour. Stir in chicken broth, milk and cream. Cook over low heat, stirring constantly until thickened and boiling. Add chicken and pepper; return to a boil. Serve immediately.
Simmer chicken until tender in well-seasoned water. Remove chicken and broth, measure 1-quart broth back into pan. Bone and dice chicken. Set aside. Into broth put celery, green pepper, onions, garlic and mushrooms. Let cook a few minutes. Then add spaghetti and cook until spaghetti is done. Add tomatoes, olives, soup, salt, pepper and paprika. Add Worcestershire sauce and cheese to boned chicken, then add to spaghetti mixture. (I use half sharp Cheddar and half Velveeta.) Serves 10 to 12.
Stir-fry pork in combination of olive oil and salad oil (2 tablespoons) until pork looks pink. Add mushrooms, onion and garlic and saute about 3 to 5 minutes in total. Prepare rice in chicken broth. In casserole mix the ingredients with cheese, egg and enough broth to moisten. Bake at 375° for 30 minutes.
Blend soup and milk. In buttered 1 1/2-quart casserole dish, arrange alternate layers of potatoes, onion and sauce. Top with butter. Cover and bake at 375° for 1 hour. Uncover and bake 15 minutes longer, or until potatoes are brown.
In large bowl, combine pretzels and Chex Mix. Set aside. In 1 cup measure, combine butter, Worcestershire sauce, chili powder, garlic salt and red pepper sauce. Microwave at High for 45 to 60 seconds or until butter melts. Stir. Pour over Chex mix and pretzels, tossing to coat. Microwave at High 3 to 5 minutes or until mixture is hot and butter is absorbed, stirring after each minute. Spread on paper towels to cool.
Throw all ingredients into microwave-safe bowl with lid, except parsley. Zap on High 5 to 10 minutes. Sprinkle parsley over top.
Preheat oven to 400 degrees. Mix flour and sugar. Heat butter, cocoa, water and shortening in a pan to boiling point. Pour hot mixture over dry ingredients. Add buttermilk, baking soda, eggs, vanilla, and cinnamon; mix well. Pour into 11x20 inch or equivalent pan which has been greased and floured. Bake at 400 degrees for 18 minutes.
Trim ends from pea pods. Bring 3 cups water to boil. Carefully lower pea pods into water. Simmer over medium heat 1 minute. Drain. Immediately immerse in cold water. Drain and refrigerate until chilled. Chop beef fine. Combine with rest of ingredients. Slice slit on one side of pea pod; fill with mixture and arrange in dish with sides touching to keep from falling. Cover and refrigerate 1 hour. Serve cold. Makes 60.
Mix corn bread according to box directions. Add corn. Brown ground beef with onion in skillet. Pour off grease. In a pan larger than 9 x 13-inches, layer half of corn bread mix, hamburger mix, Cheddar cheese, picante sauce and the rest of the corn bread mix. Bake at 425° for 35 to 40 minutes. Serves 16.
Mix and bake 40 minutes at 350°. Makes 3 little pies or 2 big pies.
Mash sweet potatoes. Mix with butter, sugar and salt. Beat eggs and add to mixture. Add cinnamon and milk. Beat mixture well. Place in pie shell and bake at 350° for 50 minutes.
Cut the Swiss cheese in chunks and add rest of ingredients. Heat and serve on cocktail rye bread.
Remove skin from chicken; wash and drain well. Melt butter with garlic, salt and pepper in medium size pan. Mix potato chips and corn flakes in pie pan. Dip pieces one at a time in melted butter mix, then in crumbs, coating well. Arrange in single layer in large shallow baking pan. Remove garlic from butter and pour remaining over chicken. Bake in moderate oven for one hour.
Fry onions and cabbage until cabbage is tender. Brown hamburger meat. Add tomato paste and hamburger meat to mixture. Simmer approximately 5 minutes. Serves 4.
Put in baking dish. Bake in a 350° oven for 20 minutes.
Remove rolls from pan; split crosswise, making 2 layers. Place ham and cheese on split rolls and replace tops. Mix margarine, mustard and poppy seed; spread over tops of rolls. Cover with foil; refrigerate overnight. Bake, uncovered, at 350° for 20 minutes, or until tops are browned. Great for small brunch.
Mix all ingredients. Spread on cookie sheet. Bake at 300° for 30 minutes.
Mix ingredients in order given and pour into a greased 9-inch pie plate. Bake at 350° for 25 minutes. Serve with whipped cream.
Mix dry ingredients together in one bowl, then mix wet ingredients together in a bowl. Pour wet ingredients into dry and stir just until mixed. Pour into greased muffin tins. Bake at 350° for 12 to 15 minutes.
Mix and press in cookie sheet with sides. Bake at 350° for about 15 minutes. Set aside to cool.
Stir first 3 ingredients together and cool to lukewarm. Add 2 packages yeast to 1 cup lukewarm water. Add yeast water, salt and eggs to first mixture. Stir in flour with hand. Put in greased bowl; grease top of dough and place in refrigerator overnight lightly covered. Punch down dough once before morning. Next morning, knead dough and pinch into small balls. Place in greased pan and set for 3 hours. Then bake at 350° until golden brown.
Brown ground beef in a big pot; pour off grease. Add onions and green peppers. Cook until browned a little. Add chili seasoning, tomato paste, tomato soup and water from each can. Bring to a boil, lower heat. Simmer on low until most of the water has boiled down. Keep checking and stirring often. Add kidney beans. Cook for another 30 to 45 minutes. Serve hot. Good with corn bread.
Mix together and bake at least an hour until brown on top. Bake at 350°.
Cook chicken, covered, on low heat with onion until tender (2 to 2 1/2 hours). When tender, add tomatoes, beans and corn. Cook at low boil for 10 minutes. Good served with lettuce wedge salad, biscuits and butter, apple pie ala mode and milk.
Fill a 9 x 13-inch pan with apples. Sweeten apples to taste and add cinnamon (1/2 cup sugar and 1 teaspoon cinnamon). Mix ingredients and sprinkle on top of apples. Bake 1 hour at 350°.
Cook pudding as per directions. Stir cake mix into hot pudding. Mix well. Turn into greased 13 x 9 x 2-inch cake pan. Sprinkle top with chocolate chips and walnuts. Cook at 350° for 40 minutes.
Preheat oven to 325°. In small saucepan, combine raspberries and cornstarch. Cook and stir until clear and thickened. In medium bowl, beat egg yolks with condensed milk, lemon and food coloring. Pour into crust and bake 30 minutes. Spoon raspberry mixture evenly over top of pie. Chill 4 hours. Spread whipped cream over top. Garnish as desired.
Mix sugar and butter. Add egg and flavoring; mix thoroughly. Stir dry ingredients together and blend into sugar mixture. (Refrigerate if necessary to roll.) Roll dough 1/8-inch thick on lightly floured cloth and cut with decorative cookie cutters. Place on sheet (lightly greased). Bake 7 to 8 minutes until lightly golden brown in 375° oven. This cookie is good for any occasion and little kids love them and big kids, too.
Line cookie sheet with foil and lightly butter. In medium microwave-safe bowl, combine sugar and corn syrup. Microwave on High for 4 minutes. Stir and add cashews until blended well. Microwave for 3 1/2 to 4 1/2 minutes or until mixture is light brown. Stir in butter and vanilla. Microwave 1 more minute. Add baking soda and stir quickly. Spread onto cookie sheet, spreading mixture quickly with a wooden spoon. Cool about 30 minutes and break into pieces. Store in airtight container.
Add milk to corn; add flour, sifted with salt, pepper and baking powder. Add shortening and beat in eggs. Beat well. Fry by spoonful on griddle or frying pan.
Mix first 4 ingredients and cook for 5 minutes. Remove from stove and add vanilla, Rice Krispies and nuts. Form into small balls and roll in coconut.
Spread bean dip in casserole dish. Mix taco seasoning with sour cream. Put on top of bean dip. Top with chopped lettuce, tomatoes, grated cheese, jalapeno peppers and green onions. Serve with tortilla chips.
To this you can add 1 can corn or cauliflower or green onions or all three. Mix well. You want it stiff; add flour if necessary. Drop by tablespoon in hot grease. Drain and put on paper towel.
In a skillet, cook first 3 ingredients in butter over medium heat until tender (about 10 minutes). Add combined flour, salt, sugar and file mixed with 1/4 cup water. Stir to combine. Add 3/4 cup water. Simmer, uncovered, 15 minutes. Meanwhile, cook rice; keep hot. When onion mixture has cooked 15 minutes, add tomatoes and rest of ingredients (except rice). Heat.
Mix in order given. Add flour until able to hand make small balls. Flatten with fork. Bake at 375° for 10 to 15 minutes.
Mix ingredients in bowl and bake in a loaf pan. Bake for 1 hour at 350°.
Wash broccoli and cut thick heads into 1-inch long pieces. Place thick end in boiling water and cook, uncovered, for 10 to 20 minutes. Add the rest of the broccoli to the boiling water and cook 5 to 10 more minutes. Drain and serve with butter; spread over the broccoli. Serves 6 to 8.
Preheat oven to 350 degrees. Grease large cookie sheet. In large bowl, combine butter, parsley, onion, mustard, and lemon juice. Blend well. Add cheese, cooked broccoli and ham. Mix lightly. Set aside.
Boil noodles until tender, about 11 minutes. Put 1 teaspoon cooking oil in water; drain noodles. Brown hamburger; drain grease off. Mix sauce and cottage cheese together. Simmer and stir to blend. Layer noodles and hamburger; pour over sauce. Bake for 30 minutes at 350°.
Mix fruit juices and sugar; chill at least 2 hours (better overnight). Just before adding to punch bowl, add ginger ale and soda water.
Cut up the broccoli (use only the tops). Cut up the apricots in pieces (use scissors). You can use cashew pieces or the 1/2 pieces. Shake together the mayo, sugar and vinegar. This is good on any vegetable salad.
Follow	Numbers 11:8.	Preheat oven to 350°. Sift dry ingredients together. Cream butter and	sugar.	Add egg to butter mixture and mix. Add dry ingredients alternately with milk. Mix in apples and raisins by hand. Pour into a greased loaf pan. Bake approximately 90 minutes.
Finely crush vanilla wafers (but not to a powder). Chop pecans into small pieces. Melt butter. Add all ingredients together and bake at 250° for 1 hour and 45 minutes.
Mix sugar, cornstarch and spices in medium saucepan. Add apple juice, a little at a time to prevent lumps. Add food coloring. Cook over medium heat until mixture starts to boil and cook for 2 minutes more. Stir in cherries and nuts; heat through. Serve warm over pork or poultry.
Bring these ingredients to a boil; cook 1 minute. Add vanilla and set aside to cool.
Mix oil and sugar. Add eggs and beat until creamy. Add sifted dry ingredients and mix well. Add carrots and nuts. Pour into greased and floured 9 x 13-inch cake pan and bake at 300° for 1 hour. Frost with Cream Cheese Frosting.
Beat egg whites at room temperature, cream of tartar and salt at high speed of an electric mixer 1 minute. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in chopped pecans and vanilla. Spoon meringue into a well-greased 9-inch pie plate. Using a spoon, shape meringue into a shell, swirling sides high. Bake at 300° for 1 hour. Cool. Combine chocolate and water in a medium saucepan. Cook over low heat, stirring often, until chocolate melts. Cool; stir in brandy. Beat 1 cup whipping cream until stiff peaks form; fold into chocolate mixture. Pour into cooled meringue shell; chill at least 3 hours. Beat remaining cup of whipping cream until stiff peaks form; spread evenly over top of pie. This pie takes some time to make, but it is worth the effort.
Alternate layers of potatoes and onion. Pour can of cream of mushroom soup over potatoes and onion. Cook for 10 minutes. Rotate dish and cook for 5 to 10 minutes, until done. Sprinkle with grated cheese.
Preheat oven to 375 degrees. Mix sugar and baking mix, cut in butter. Mix in half and half and vanilla. Shape into a ball and refrigerate for 30 minutes. Pour fruit into a 7 x 11 inch pan and heat for 10 minutes. Roll chilled dough out on floured surface. Place over fruit. Bake 25 minutes or until golden, brush with melted butter and sprinkle with sugar. Serves 6 to 8.
Cream the shortening and cream cheese. Gradually add sugar, beating until light and fluffy. Add egg and almond extract; beat well. Combine flour, soda and salt. Add to creamed mixture, beating well. Chill about 1 hour. Shape into 1-inch balls. Roll in pecans. Place on ungreased cookie sheets. Press cherry half into center of each cookie. Bake at 350° for 12 to 15 minutes. Yields about 6 dozen.
Beat the cream cheese and mayonnaise until smooth. Stir in the other ingredients. Spoon into a small ovenproof dish that has been sprayed with a nonfat cooking spray. Bake at 350° for 30 minutes, or until bubbly.
Sift together 6 times. Multiply the recipe as needed. Store in covered container at room temperature. Will keep up to 6 months.
Mix flour and sugar together. Stir into cream. Add pineapple. Cook in double boiler until boiling. Remove from heat. Add butter and cool. Peel and dice apples. Add nuts and cooled dressing. Add cherries and mix.
Combine first three ingredients in large Ziploc bag. Add steaks. Refrigerate 3 hours, turning occasionally. Remove steaks from marinade. Place on coated rack in shallow, roasting pan. Broil 6 inches from heat for 5 minutes each side.
Thaw and drain vegetables. Combine vegetables, soup, 1/2 of cheese, sour cream, pepper, pimiento and 1/2 of onions. Pour in 1-quart casserole and bake, covered, at 350° for 35 minutes. Top with remaining cheese and onions and bake, uncovered, for 5 minutes longer.
Brown meat; drain. Cook noodles and celery until done; drain. Add rest of the ingredients and bake at 350° for 30 minutes.
Combine cream cheese and salad dressing, mixing until well blended. Stir in remaining ingredients. Cover; chill. Makes 2 cups.
Make 2 round 8-inch cakes. In a large bowl, place 1 cake on the bottom. Place some pudding on the cake in bowl. Next, cut up candy bar and sprinkle half of it on top of the pudding, then add Cool Whip. Now do the same thing on the second layer only save the other half of the candy pieces for the very top of the cake.
Mix together chilled punch and juice; add last 2 ingredients. Just before serving, add sherbet by spooning into large punch bowl. Pineapple chunks may be added if desired. Makes 2 large punch bowls. Serves 24 to 30 people.
Spread cream cheese on tortillas. Add slices of ham and hot peppers, then roll tortillas, chill and slice.
Melt butter and cocoa together. Remove from heat; add sugar and beaten eggs. Mix well. Add rest of ingredients and mix well. Spoon batter into 13 x 9 x 2-inch greased and floured dish. Bake at 350° for 35 minutes. Sprinkle mini marshmallows on top while warm. Frost with:
Combine ingredients; beat 2 minutes at medium speed. Spoon batter into 2 greased and floured loaf pans. Bake at 350° for 1 hour or until done. Cool in pan 10 minutes; remove from pans and cool completely. Drizzle with orange glaze.
Combine all ingredients, mixing well. Chill 3 to 4 hours. Serve with fresh vegetables.
In small bowl, beat butter at highest speed until light and fluffy. Add one of the variation ingredients and beat until blended. Great with English muffins for brunch.
Mix ingredients together to form dough. Roll or pat dough out. Cut shapes with cookie cutters. Make hole for ribbon. Air dry. Turn over at least once.
Brown hamburger first, then drain. Add all ingredients and simmer for 1 hour (or less, if you don't have time). Cook spaghetti noodles, rinse and serve with sauce.
Mix 2 c. of wafer crumbs and butter in 13x9-inch baking dish. Press firmly in bottom and refrigerate. Beat cream cheese and sugar in bowl until smooth. Stir in 1/2 of cool whip. Spread over crust. Stir boiling water into gelatin in bowl for 2 minutes until dissolved. Mix cold water and ice to make 2 cups. Stir into gelatin. Refrigerate 5 minutes until gelatin is slightly thickened. Spoon over cream cheese layer. Refrigerate until firm. Add other 1/2 of cool whip and 1/2 c. crumbs.
Mix sugars and shortening until softened. Add eggs and peanut butter. Beat well. Add flour, salt and soda. Add vanilla. Stir in oats and chips. Bake cookies at 350° for 15 minutes. This is a big recipe. Should yield at least 4 dozen cookies.
Mix all ingredients in usual way. This makes 3 layers of cake. Bake in 325° oven for about 45 minutes.
Cook and drain broccoli spears; arrange in bottom of casserole. Add toasted almonds; cover with chicken chunks. Mix chicken soup, mayonnaise, lemon juice and curry powder; pour over chicken. Sprinkle with bread crumbs. Bake for 45 minutes in a 325° oven. Makes 4 servings.