HumbleIntelligence/food-ner-1-Million huggingface dataset:
Day 1: Fill gallon glass jar with medium cucumbers. Cover with boiling water and press down.
Sift dry ingredients into large bowl; add well beaten yolks and milk. Blend thoroughly; stir in oil. Beat egg whites until stiff peaks form; fold into batter. Bake in hot waffle iron until golden brown.
Mix soup and sour cream together. Add the green pepper, onion and pimento. Fold in the frozen Tater Tots. Bake in a covered casserole for 2 hours at 325°.
Slice 1 roll of cookies 1/8 inch thick and lay over bottom of a 9 x 13-inch pan.
First you get a bowl and cut it all up. Next you put it in the fridge for 19 minutes and then you get to eat it!
For filling, in a mixing bowl combine eggs, honey, evaporated milk, salt, pumpkin pie spice and pumpkin. Beat well. Pour filling into pastry lined 9 inch pie plate. Bake for 15 minutes at 400 degrees. Reduce heat to 350 and bake for 45 minutes more or until knife inserted near the center comes out clean. Cool on a wire rack. Serve with whipped cream if desired. Cover and chill. Makes 8 servings.
Saute onions, peppers and garlic in olive oil. Add other ingredients and simmer until texture of salsa. Put in jars. Serve with tortilla chips.
Mix well; bake in tube pan at 350° for 45 minutes. Very good!
Boil the butter and water and add the flour. Cool slightly. Add the eggs, one at a time. Beat well after each addition. Spread the mixture on a greased 9 x 13-inch pan. Bake at 400° for 3 minutes. (It will look lumpy.) Cool thoroughly, then put on filling.
Marinate chicken legs with all the ingredients in shallow dish for 3 to 4 hours. Stir occasionally with marinade. Grill on barbecue.
Thoroughly mix eggs, sugar, salt and vanilla. Stir in hot milk at once. Pour in unbaked shell. Dot with nutmeg. Bake at 475° for 5 minutes; reduce heat to 425° for 10 minutes longer or until done.
Put vegetable oil on small plate. Put chop in each side, then put in bread crumbs. Sprinkle with small amount of oil. Bake at 350° for 1 hour.
Place rhubarb in ungreased 10 x 6 x 1 1/2-inch baking pan. Sprinkle with salt. Put sugar, flour and cinnamon into bowl. Add butter and mix until crumbly. Sprinkle over rhubarb. Bake 40 minutes in a 350° oven. Serve warm with whipped cream.
In a large saucepan, saute bacon until crisp. Add onions, potatoes and green pepper. Add clam juice or water. Simmer 15 minutes, covered, until potatoes are done. Add salt, pepper, clams and liquid and cream. Heat to simmering. Do not boil or clams will toughen. Preparation time: 20 minutes. Cooking time: 20 to 25 minutes.
Cook broccoli per box instructions. Melt cheese and 1/2 oleo over low heat. Drain broccoli and add cheese mixture. Stir well. Crush crackers finely. Melt 1/2 oleo and stir in crackers. Put broccoli/cheese mixture in baking dish and add topping. Bake at 325° for 20 minutes.
Stir shortening to soften. Gradually add sugar, creaming until light and fluffy. Add eggs and molasses, beat thoroughly. Sift together dry ingredients, add to molasses mixture alternately with boiling water, beating after each addition. Bake in well-greased pan; in moderate oven (350°) about 35 to 40 minutes or until done. Serve warm.
Peel, then chop avocado, eggs and onion. Add oil, lemon juice and salt. Chill thoroughly. Serve on crackers.
Put all ingredients in order, unmixed, in a 9 x 13-inch pan. Bake at 350° for 1 hour.
Thaw and break up the hash browns. Mix with soup and sour cream. Put into a greased 13 x 9-inch pan. Bake at 350° for 30 minutes or until golden brown on top.
Cook sliced carrots in salted water until crunchy. Drain carrots while hot. Mix together the balance of the ingredients and mix into the carrots. Add 1/2 sliced onion and sliced green pepper rings, adding to mixture. Let stand in refrigerator at least 24 hours before serving. Makes about 3 pints. Keeps indefinitely.
In pan, bring to boil just around the edges the corn syrup and sugar. Remove from heat and add peanut butter, then cornflakes. Press into buttered 9 x 13-inch pan. Cool and slice.
Sift together flour, sugar, soda, cocoa and salt. Add margarine, milk and vanilla. Beat 2 minutes at medium speed. Add eggs and beat 2 more minutes. Pour into pan. Bake at 350° for 30 to 35 minutes.
Cook sugar, milk and butter together 7 minutes after it starts to boil. Stir well. Put marshmallow mix and chocolate chips in a large bowl. Pour hot mixture over ingredients in bowl. Add vanilla and nuts. Pour into buttered platter or a cookie sheet with sides.
Combine all ingredients with mixer, except crackers. Crumble crackers and put half in the bottom of your dish. Pour salad mixture over crackers. Add remaining crackers on top of salad. Refrigerate until ready to serve. Delicious.
Dissolve Jell-O in 1 cup boiling water. Add pineapple and oranges (do not drain); pour into 9 x 13 dish. Top with marshmallows. Jell in refrigerator.
Soak beans during the day. Put in crock-pot, turn on low and go to bed. Wake up at 5 a.m. and check if they need more cooking. Turn on high for 1 hour.
Make pastry and roll very thin. Cut with biscuit cutter and line muffin tins.
Remove outer wrapping and put unopened package of broccoli in microwave on a paper towel, microwave on High 3 to 4 minutes, just until thawed. Put butter and onion in a 2 or 3 quart microwave-safe bowl or deep casserole and microwave on High 1 1/2 to 2 minutes until onion is tender, stirring once. Stir in flour, salt and pepper; then the milk and chicken broth until smooth. Cover with a lid or vented plastic wrap and microwave on High 8 to 10 minutes, stirring 2 or 3 times, until slightly thickened. Open package and gently press broccoli to squeeze out excess moisture. Cover and microwave 3 to 4 minutes, stirring once, until broccoli is tender and soup bubbly. Let stand 3 minutes.
Peel eggplant, cut into 2-inch cubes. Boil in salted water 15 minutes or until tender. Drain well. Add cheese, mustard, pepper and paprika to white sauce. Cook over hot water until cheese melts. In small amount of shortening, fry ground meat until brown. Add onion and green pepper, cooking until tender. Add salt and pepper to taste.
Mix all ingredients well. Roll very thin. Cut in squares. Cook in any kind of broth.
Mix cornmeal, flour and seasonings. Add eggs, apple and onion. Stir in milk. Mix well. Drop by teaspoonful into hot grease.
Mix dry ingredients. Beat egg, melt margarine and mix both with milk. Add to dry ingredients. Beat mix until well blended. Pour into greased tin. Bake at 350° for 35 to 45 minutes.
Fry hamburger and onion until browned. Drain off fat. Stir altogether and put in crock-pot on low 4 to 5 hours or in oven 1 hour at 350°.
Place broken pieces of lettuce in a large salad bowl. Layer onion, carrots, peas (still frozen), a good layer of mayonnaise and cheese and sprinkle bacon bits on top. Cover and refrigerate overnight. Do not toss. When serving, dig down to combine all of the layers.
Mix jello and hot water until jello dissolves. Add drained pineapple, bananas and strawberries. Pour half into mold and chill until firm. Add a layer of sour cream and add remaining jello and chill.
Mix sugars, mustard, salt and pepper. Add to mixed beans, crumbled fried bacon, onion and pimentos. Bake at 350° for 45 minutes.
Fry pork chops. Slice potatoes lengthwise and place on the bottom of a casserole dish. Place pork chops on top. Slice onion and place on top of pork chops. Open can of soup. Mix the soup with either 1/2 can of water or milk. Pour on top of onion. Cover and cook in oven at 350° for 30 minutes.
Put in punch bowl everything. On top of everything pour 3 quarts of grapefruit soda or 3 quarts 50/50 soda.
Combine above ingredients in large pot. Bring to boil and add meatballs. Simmer for 45 minutes. Add 1 to 2 cups egg noodles. Simmer 15 minutes and serve.
Mix cream cheese and horseradish together. Spread evenly over tortilla. Put 1 slice of beef on tortilla. Add onion and tomatoes. Roll tightly and cut into 1-inch pieces. Serve with additional horseradish sauce or salsa to dip in.
Mix milk, egg, corn and shortening. Add flour, blending well. Drop by spoonfuls into deep hot fat or oil. Fry until golden brown; drain on paper towels.
Beat eggs well, add Sweet 'N Low, milk, pudding and flavoring. Beat well again. Ready to put in ice cream freezer. Makes 1 gallon. (About 2,000 calories per gallon.)
Mash avocados with onion and seasonings. Add tomato and mayonnaise and mix until smooth. Sprinkle top of dip with lemon juice to prevent discoloring.
Beat eggs slightly. Mix with the next 5 ingredients, then add the nuts. Pour into unbaked pie shell and bake at 400° for 15 minutes. Turn oven temperature to 350° and continue baking for 30 to 35 minutes. Filling should be slightly less set in the center than at the edges.
Cook bacon until crisp; drain and crumble, reserving 1/4 cup fat. Cook onion in reserved fat until tender. Blend in flour, sugar, salt, celery seed and dash of pepper. Add vinegar and 1 cup water; cook and stir until thickened and bubbly. Add bacon and potatoes. Heat thoroughly, tossing lightly. Garnish with parsley and bacon curls.
Bake in 13 x 9-inch dish in 400° oven for 30 minutes. Serves 10.
Boil together dates, raisins, prunes and 1 cup water. When done, add margarine and vanilla; cool. Beat the eggs. Add cooled fruit mixture and the rest of the ingredients. Pour into a greased 9 x 13-inch pan. Bake at 350° for 25 to 30 minutes. (Real good for diabetics.)
Sift together flour, ginger, soda, cinnamon and allspice. Cream together sugar and butter. Add molasses and egg (beaten). Mix all and add hot water. Bake in moderate oven at 350° until done.
Mix jello with hot water until dissolved. Add sherbet and mix well. Add Cool Whip and mix well. Add oranges. Spread into 9 x 13 inch pan. Refrigerate overnight.
Parboil carrots in salted water; drain. Add margarine, sugar, honey, pepper and orange juice. Return to fire on low heat and simmer until cooked to desired doneness.
In microwave, melt 16 ounces milk chocolate morsels. Melt 1 stick margarine. Mix together and add 1 cup peanut butter. Pour 1 large box Crispix cereal in large container. Add mixture and stir. Pour 1/2 box powdered sugar over cereal. Mix and toss. Pour mixture in large paper bag and add remaining sugar (10x) and shake. Store in container. Eat and enjoy!
Blend sugar, flour and cocoa in mixing bowl. Stir in melted butter, eggs and vanilla. Pour into well-greased pie plate. Bake at 325° for 30 minutes. Can be topped with whipped cream or ice cream.
Mix all ingredients. Put in an 8 x 11 x 2-inch pan. Freeze overnight.
Sift flour with baking powder and salt, then rub in the shortening. Beat eggs and milk together, then stir in. Use a bit more milk, if necessary, to make a rather soft, yet easily handled dough. Knead slightly on floured board. Roll out, to about 1/2-inch. Cut in triangles or cut out with round biscuit cutter. Bake on ungreased pan in a 425° oven for about 15 minutes, or until high and brown. Serve at once with butter.
Combine all ingredients. Refrigerate in a non-metal bowl. Serve within 6 hours with chips.
Cream margarine and sugar until fluffy. Add the rest of the cake ingredients and mix well. Bake in greased and floured 13 x 9-inch pan for 35 minutes at 350°. In last 5 minutes of baking time, start frosting.
"Dump" ingredients in order listed into a 9 x 13-inch oblong pan. Bake at 350° for 40 minutes. Serve cold or warm with ice cream.
Prepare instant potatoes for 12. Dissolve bouillon cubes in water and add Croutettes, egg, onion, parsley, celery, salt and pepper. Fold into mashed potatoes and put in greased casserole. Sprinkle with paprika. Cover and bake at 350° for 30 minutes.
Mix all ingredients, drop by teaspoon on Teflon pan. Bake for 25 minutes. Substitute coconut flavoring for the vanilla and 1 ounce shredded wheat for oatmeal for variation.
Steep tea bags in boiling water five minutes; remove bags. Add sugar, Kool-Aid and grape juice. Cool.
Wrap two bacon strips around each chicken breast; place in a shallow glass baking dish and set aside. In a small mixing bowl combine soy sauce and sugar; add remaining ingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for several hours or overnight. Bake at 325° for 50 to 60 minutes or until chicken tests done, basting occasionally with marinade. Yields 2 servings.
Grease a 9 x 13-inch square pan. Press 1 package of crescent rolls into bottom of pan, pressing seams together.
Put tomatoes in saucepan and cook, uncovered, 30 minutes. Trim the carrots and scrape; cut into 1/4-inch rounds. Heat 1/2 butter in a heavy saucepan and add carrots. Cook briefly, stirring, and add salt and pepper to taste and water. Cover closely and cook 30 minutes.
Slice bananas into mixing bowl; beat until mashed. Add all ingredients. Blend well. Beat at medium speed 2 minutes. Pour into greased and floured 10-inch tube or Bundt pan. Bake at 350° for 60 to 70 minutes. Cool 15 minutes. Remove from pan and sprinkle with confectioners sugar or frost cake. If a 13 x 9-inch pan is used, bake about 50 to 55 minutes.
Grease Bundt or tube pan with shortening (not oil). Mix brown sugar and cinnamon; put in pan (like flour) to coat sides. Save remainder of mixture. Mix all the other ingredients together. Beat at medium speed for 4 minutes. Pour half of batter in pan. Sprinkle remainder of brown sugar and cinnamon mixture over batter; add remainder of batter. Bake at 325° for 55 to 60 minutes or until toothpick comes out clean. Remove from oven. Let stand about 4 minutes. Remove from pan. Do not frost.
Mix together in a greased casserole; dot with butter. Stir once or twice while baking at 350° for 45 to 60 minutes.
Slice bananas in pie shell. Prepare pie filling as directed on package for pie, using 2 1/2 cup milk. Fold in 1/2 cup whipped topping and pour over bananas in shell. Chill 1 to 3 hours. Add remaining topping; garnish with bananas and mint.
Heat oven to 375°. On floured surface, roll pastry into a 12-inch square. Cut 2 circles from it: one 4 1/2-inches in diameter, the other 8 1/2-inches in diameter. Spread mustard over each circle, leaving a 1/4-inch border. Center Brie on large pastry circle; place small pastry circle on top and brush with egg. Fold bottom circle's sides up and press them onto the top circle to seal. Invert onto greased cookie sheet; brush with egg. Press almonds onto sides. Using cookie cutters, cut leaves from scraps; arrange on top. Bake 35 minutes. Let stand 10 minutes. Makes 8 servings.
Take seasoning packet out of noodle package. Mix with the vegetable oil, vinegar and sugar. Set aside.
Combine sugar, cocoa, salt and milk in a 3-quart saucepan. Cook over medium heat, stirring until it starts boiling. Cook until 237° (use candy thermometer in pot). Remove from heat and add butter and vanilla. Do not stir. Cool to 110°. Beat with spoon until it starts to lose its gloss and spread in buttered platter.
Mix all ingredients except oats and peanut butter in a large saucepan; bring to a rolling boil. Remove from heat and add peanut butter. Last, stir in oats. Drop onto wax paper. Makes about 4 dozen.
Combine sugar, cornstarch, butter and water. Cook over hot water until smooth and thick. Season to taste. Add beets. Heat thoroughly. Serve at once. Makes 6 servings.
Pour 3/4 cup sugar over peaches (or cherries) and let stand. Melt margarine in an 8 x 8-inch baking dish. Make a batter of sugar, flour, baking powder, milk and salt. Pour batter into dish. Then pour peaches over batter. Bake at 350° for 1 hour.
Mix cottage cheese and dry jello together. Add pineapple, oranges, and Cool Whip. Mix all together and chill.
Cream together cheese, onion and cucumber. Form into tiny balls and roll in nuts or spread on finger sandwiches after adding nuts.
Cook Karo syrup, sugar and cream of tartar to soft ball stage (234°-240° degrees). Remove from heat. Add butter and vanilla and mix well. Then add baking soda and stir well. Pour over popcorn and shape into balls.
Sift dry ingredients together. Beat yolks until thick and lemon colored. Add vanilla. Add dry ingredients to egg yolks and mix thoroughly. Fold in stiffly beaten whites. Milk may be added; this facilitates mixing. Spread 1/2-inch thick in a greased and floured baking pan, 9 x 9-inch. Bake in a slow to moderate oven (325°) for 25 minutes. When cold, cut in strips and roll in powdered sugar. Makes 30 bars, 3 x 3/4 x 3/4-inch.
Mix dry ingredients, except baking soda. Add 2 teaspoons baking soda to the hot water. Mix remaining ingredients and beat. Bake at 350°.
In a deep 1-quart bowl combine all ingredients. Heat on Medium uncovered for 10 minutes, stirring several times.
Boil 10 to 12 medium size sweet potatoes until tender. Cool, then peel. Cut into thin slices or chunks. Layer in large casserole (buttered) alternately: sweet potatoes, butter chunks (small), miniature marshmallows, ending with marshmallows. Bake in 350° oven (covered) for 1/2 to 3/4 hour. If marshmallows have melted, add more for topping.
Bring a large pot of water to a boil over high heat. Add onion, celery and bell pepper. Boil until tender, about 10 minutes. Add pasta to pot. Cook until tender, about 10 minutes; drain.
Mix ingredients with mixer on low speed. Grease and flour cake pan. Bake at 350° for 25 minutes.
Cream butter, egg and molasses. Sift dry ingredients all together. Add egg mixture, then hot water. Beat until smooth. Batter is soft but makes fine cake. Bake in greased shallow 9 x 9-inch pan at 350° for 35 minutes or until done.
Dissolve jello and sugar in 2 cups boiling water. Stir in 2 cups cold water and fruit juices. Chill until ready to serve. Spoon sherbet into punch bowl. Pour gelatin mix and ginger ale over sherbet. Yields 40 servings.
Skin chicken. Place in Ziploc bag. For marinade, in a bowl, combine cooking wine, oil, vinegar, basil, oregano, onion powder and garlic. Pour over chicken to coat well. Marinate 5 to 24 hours in the refrigerator, turning bag occasionally. Drain, reserving marinade. Grill on an uncovered grill over medium coals for 20 minutes, brushing occasionally with marinade. Turn chicken and grill for 15 to 25 minutes more or until tender and no longer pink, brushing often with marinade.
Mix together and pour into a heated and greased iron skillet. Bake at 450° for about 10 or 15 minutes.
Cream sugar and butter until smooth. Add egg; beat until fluffy. Stir flour with cinnamon, nutmeg and salt. Mix baking soda with warm water. Add flour mixture along with baking soda and water to creamed mixture. Beat until smooth and fluffy. Fold in apples and nuts. Spread into a well-buttered 9-inch pie pan. Bake at 350° for 40 to 50 minutes or until cake tests done. Serve each wedge while still warm.
Cook macaroni as directed on package. Drain. Add remaining ingredients. Season to taste. Mix well. Heat on top of stove or put in large baking dish in 350° oven until bubbly. Serves 12.
Cook whole cauliflower in small amount of boiling, salted water, covered, until tender, about 20 minutes. Finely chop egg. Heat butter until lightly browned; stir in crumbs, parsley and egg. Spoon mixture over cooked cauliflower.
Beat oil and sugars together. Add eggs. Alternating with dry ingredients, add sour milk. Pour into greased bread tins. Bake for 1 hour at 350°.
Combine wafers, sugar, pecans and coconut. Add juice and margarine. Mix well and form into balls.
Bring sugar, syrup and water to a boil. Add peanuts and food coloring. Start boiling. Continue boiling for 20 minutes to hard-ball stage. Add margarine and a dash of salt. Beat until gloss disappears and pour on buttered cookie sheet.
Combine sugar, cornstarch, mustard, salt and paprika in a saucepan. Add juices and butter. Cook, stirring constantly until clear and thickened. Chill. Fold in whipped cream. Serve as a dressing over salads made with pear halves, pineapple, peaches or other fruits. Makes 2 cups.
Boil potatoes in their skin until tender; drain, peel and slice or cube. Keep warm. Fry bacon until crisp; add onion and cook until soft. Stir in green pepper, celery and parsley; cook about 1 hour.
Pack washed and dried cukes in sterilized quart jar. Add 2 tablespoons dry mustard, 2 tablespoons salt and 2 tablespoons sugar. Cover securely and shake jar so ingredients are well mixed. Shake occasionally. Ready to eat in 2 weeks.
Mix cream cheese, Miracle Whip and garlic powder. Roll on wax paper sprinkled with sugar and pecans. Excellent with crackers.
Sift together sugar, flour and soda. Mix and melt over low heat the margarine, cocoa and water. Bring to a boil and pour slowly in the dry ingredients and mix until smooth only. Add buttermilk, eggs and vanilla. Mix together and pour into greased jelly roll pan. Bake for 20 minutes at 350°.
Mix flour, sugar and mayonnaise. Add milk and stir until smooth. Spoon into greased and floured muffin tins. Bake at 450° for 15 minutes. Makes 16 to 18 muffins.
Cream shortening, butter and sugar. Add eggs. Beat well. Add flour which has been sifted with salt and soda. Add nuts. Drop from spoon. Bake at 350°.
Brown hamburger. Drain. Put all the ingredients, except the last 5, into a large pot and bring to a boil. Garnish with cheese, sour cream, lettuce, tomatoes, and Fritos.
Coat biscuits in cinnamon and sugar; drop in greased Bundt pan. Melt together margarine, sugar and cinnamon; pour over biscuits. Bake 25 minutes at 350°.
Arrange bread in overlapping rows in bottom of 3-quart baking dish. Sprinkle ham (or sausage), cheese, pepper and onions over bread. Beat eggs in large bowl; add milk, mustard, pepper and paprika. Pour egg mixture over bread. Cover and refrigerate overnight. Bake at 350° for 40 to 45 minutes. Let stand 10 minutes. Serve with white or cheese sauce if desired. Serves 12 to 16.
Cut the onions in half across. Melt butter in skillet. Put cut side down and fry until brown. Turn upward in baking dish. Sprinkle with herbs; pour in cider. Cover with foil and bake 45 minutes to 1 hour at 375°.
Cream together whipped butter, peanut butter, powdered sugar and vanilla. Roll in balls the size of a big marble. Melt paraffin and chocolate in double boiler. Dip balls and let stand on wax paper until hard.
Preheat oven to 400°. Dip chicken pieces in dressing and then roll in cornflakes. Place in a baking dish; bake approximately 50 to 70 minutes.
Combine all ingredients; stir well. Cover and chill for 2 to 3 hours. Yields 6 servings.
Saute meat and onions until brown; drain off fat. Add seasoning and enough hot water to cover meat and potatoes, about 2 inches. Simmer until meat is tender. More water may be added if needed. Serve with flour tortillas.
Pour heavy cream into a large jar; add sour cream. Cover jar tightly and shake hard, taking turns until a lump of soft butter forms. Pour off liquid. Place in saucer and press out any last bit of water remaining in butter. Add a little salt.
Preheat oven to 300°. Generously grease a 15 x 10 x 1-inch baking pan. Blend sugar, corn syrup, butter flavor Crisco and vanilla. Cook over medium heat 2 minutes or until light and foamy, stirring constantly. Remove from heat. Add popcorn, tossing to coat. Spread in greased pan. Bake for 8 minutes. Turn and toss. Return to oven an additional 7 minutes. Cool in pan. Break into bite size pieces.
After chopping green tomatoes, put in cheesecloth or colander and mash juice out. Then put all ingredients in large pot and bring to a boil over medium heat. Reduce heat and simmer uncovered 30 minutes or until thick. Spoon hot mixture into hot sterilized jars. Cover at once with metal jar lids and bands. Process in boiling water bath for 15 minutes. Makes 3 to 4 pints.
Chop tamales. Add chili and cheese; heat in crock-pot, until all is dissolved. Serve dip hot with vegetables, chips or crackers.
In large frypan, add 1 tablespoon oil and saute onion. Add sliced hot dogs and fry until lightly browned. Add 1 can tomato sauce and red pepper; cook until thickened. Place spoonful on tortilla. Add cheese if you like. Roll up and enjoy.
Put flour and sugar in large bowl. Make well and add water and yeast. Let set until yeast is dissolved. Beat eggs, potatoes, lard and salt well. Stir into first mixture. Let set on counter overnight. Roll out and cut with biscuit cutter. Let raise 2 to 3 hours and bake at 350° for 20 minutes.
Stir ingredients together with spoon until smooth. Drop by spoonfuls into muffin pan. Bake at 425° until brown.