HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut up cucumbers, peppers and onions; soak in salt water for 1 hour, then rinse and drain. Mix sugar and vinegar; drop first 3 ingredients in and bring to a boil. Pack in jars and seal.
Heat 7 tablespoons of the butter in a skillet big enough to hold the pieces of chicken. Season the pieces with salt and pepper; brown them lightly. The butter should remain light in color. Cover the skillet and continue cooking the chicken for about 10 minutes or until tender. When tender, place the pieces of chicken on a platter. Cover and keep warm.
Combine buttermilk and soda and let stand for a few minutes. Cream together sugar, margarine, and shortening. Add egg yolks one at a time. Add flour alternately with buttermilk mixture. Fold in vanilla, eggs whites, pecans and coconut. Bake at 325 degrees for approximately 25-30 in 3 greased pans.
Break broccoli and cauliflower into small florets. Place in a large bowl and layer with remaining ingredients in order given. Pour dressing over salad and refrigerate overnight. Toss just before serving.
Cook onion and garlic in butter for 5 minutes. Add squash. Salt and pepper, if desired.
Mix all together and shape in loaf. Bake in oven at 350° for 45 minutes or microwave on High for 15 to 20 minutes. Put catsup all over top.
Cream brown sugar, white sugar and shortening together. Add eggs and cream well. Sift dry ingredients and add to creamy mixture. Drop by spoonfuls onto greased baking sheet. Add extras. Bake 15 minutes at 350°.
Melt over hot (not boiling) water, Nestle Toll House milk chocolate morsels; stir until smooth. Remove from heat; cool to room temperature. In a large bowl, beat Ricotta cheese until smooth. Add cream cheese, confectioners sugar, citron and vanilla extract. Beat well. Blend in melted morsels. Spoon into cannoli shells. Dip ends in nuts. Chill until ready to serve.
Mix cracker crumbs, oleo and Sweet Thing. Press into bottom of 9 x 14-inch baking pan. Bake 6 to 7 minutes at 350°. Set aside to cool. Mix cream cheese, sweetener and milk until light and fluffy. Add peanut butter and beat until smooth. Fold Cool Whip into peanut butter mixture. Pour onto the cold crust. Chill 5 to 6 hours. Garnish with chopped dry peanuts.
Brown beef and onion; drain and remove. In same skillet, prepare Rice-A-Roni. Stir in meat, salsa and chili powder. Continue cooking 3 to 4 minutes. Arrange lettuce on dish. Top with mixture of tomato, cheese and chips.
Combine the ingredients. Pour over meat. Cover for 1 hour at room temperature or refrigerate for 24 hours. This is great for steaks on the grill.
Soak ham for 24 hours in cold water. Take out of water and place in roaster pan. Mix 2 quarts of water and 1 cup of molasses together and pour over ham. Place 2 layers of heavy duty aluminum foil over ham and place lid on roaster. Preheat oven to 500°. Put ham in oven and time for 30 minutes. Turn oven off after 30 minutes and wait 3 hours and turn oven back on and let it reach 500° again and time for 30 minutes. Then turn oven off and leave ham in overnight, 2:00 PM is a good time to start this recipe. Do not open oven after you start!
Cook macaroni and drain. In saucepan, melt butter; blend in flour. Stir in undrained tomatoes, tomato sauce, onion soup mix, oregano, salt and pepper. Cook until bubbly. Brown ground beef; drain. Stir in sauce. Add macaroni. Spoon mixture into a 1 1/2-quart casserole. Top with cheese. Bake, uncovered, at 350° for 20 minutes. Makes 5 to 6 servings.
In an 8 x 8 pan, sift together sugar, flour, cocoa, salt and soda. Make 3 holes in sifted ingredients. In 1 hole, put vanilla; in another hole, put vinegar and in last hole, put oil. Pour water over all ingredients. Mix with fork until all lumps are gone. Bake at 350° for 25 to 30 minutes.
Mix egg, milk, Lea & Perrins, Tabasco and 1 tablespoon of flour. Mix 2 cups of flour, salt and pepper in separate bowl. Dip pickles in egg mixture, then flour mixture, then back in egg mixture and back in the flour. Fry to a golden brown.
Melt margarine with molasses over low heat. Stir in rice squares. Press into greased 9-inch square pan. Bake at 350° for 10 minutes. Melt caramels with milk in heavy saucepan over low heat, stirring frequently, until smooth. Pour over crust. Sprinkle with chocolate morsels and nuts. Cool. Cut into squares. Makes 16 squares.
Cut up wieners into bite size pieces. Mix together mustard and jelly; heat. Pour the mixture over the wieners. Cook in crock-pot on low for 2 to 3 hours.
Mix milk, brown sugar and vanilla. Pour over bread cubes. Serve with strawberries, peaches or bananas or any other fruit. Serves 6 to 8.
Put all ingredients in a 1 1/2-quart covered casserole. In conventional oven, bake 1 1/2 hours at 350°. In microwave oven, cook 15 minutes on High, then sit for 12 minutes.
Skin and flour chicken. Add bouillon dissolved in water, onions, carrots and seasonings. Cover and simmer 45 minutes. Add mushrooms and tomatoes. Cook 15 minutes longer. Remove chicken and place on bed of noodles or rice. Mix flour with sour cream. Stir into vegetable sauce and cook 3 minutes. Spoon over noodles or rice.
Cut shortening into flour. Add milk gradually to make a soft dough. Turn out on floured board and knead lightly, about 30 seconds. Roll 1/3-inch thick. Cut with biscuit cutter. Bake on greased biscuit pan at 450° for about 10 minutes.
Mix all ingredients together well. Pour into ungreased 12-inch plate. Bake at 350° for 40 minutes.
Heat oven to 350°. Grease and flour a loaf pan. Mix 1 cup sugar, shortening, eggs and vanilla. Stir in flour until smooth. Stir in apple and nuts. Spread in pan. Mix 1 tablespoon sugar with cinnamon; sprinkle over batter. Bake until toothpick put in center comes out clean, approximately 50 to 60 minutes. Immediately remove from pan; cool bread before slicing.
Place all ingredients into Tupperware container except crackers. Mix well. Add the crackers, put on lid and shake. Let air dry 1 hour, then eat.
Dissolve unflavored gelatin in 1 cup cold water. Set aside. Bring 1 cup water to boil and add flavored gelatin and sugar. Dissolve and remove from heat. Add unflavored gelatin. Stir and add 1/2 cup cold water. Spray cookie sheet with Pam. Pour gelatin mixture on cookie sheet. Refrigerate until set. Cut into shapes with cookie cutters. Eat with fingers.
Crush vanilla wafers fine; put all ingredients together and mix well. Pour milk in and mix well. Put in a bowl lined with wax paper. Cover; put in icebox for 24 hours before cutting.
Scald corn meal with boiling water. Add shortening and cool slightly. Beat eggs thoroughly. Add milk and salt. Combine the two mixtures. Add baking powder and cracklings and blend thoroughly. Turn into well-greased pan and bake in a moderately hot oven at 375° for 25 to 30 minutes. Makes 6 servings.
In a 9 x 13 pan, put nuts and coconut in bottom. Mix cake mix as directed on box. When melted, mix with powdered sugar. Spoon over cake mix. Do not spread. Bake at 350° for 45 minutes.
Combine all ingredients, except milk. Pour slightly less than 1 can of milk to make mixture soupy. Pour into crust. Cook until knife in center comes out clean.
Combine all ingredients. Moisten with mayonnaise. Serve on lettuce and garnish with additional egg slices and olives.
Brown hamburger and drain. Add spaghetti sauce. In greased 9 x 13-inch pan, place a small amount of meat sauce. Layer uncooked noodles, meat sauce, cottage cheese and Mozzarella cheese in 3 layers. Bake covered in a 375° oven for 30 minutes. Remove cover and bake an additional 30 minutes. Let stand 10 minutes before cutting.
Note: The addition of 1 cup walnuts and a tub of candied fruits makes an excellent fruit cake.
Preheat oven to 350°. Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased deep-dish pizza pan with wide ends overlapping in center and points toward the outside.
*This is a special cut pork chop. Sometimes you can find the center-cut pork chops for stuffing at the supermarket, but most times you have to ask your butcher to cut the pocket slits. And note, they are expensive, but well worth it.
Mix all ingredients, except cheese and tortillas. Dip tortillas in reserved chicken broth and line casserole dish. Add layer of chicken mixture, top with cheese. Add another layer of tortillas, etc. until dish is filled, ending with a layer of cheese.
Add Fri Chik, pineapple and garlic powder into sauteed carrot and onions. Mix pineapple juice, soy sauce, cornstarch, lemon juice and brown sugar. Stir into hot mixture. Cook until thickened. Add water chestnuts and snow peas. Serve onto rice.
Put pudding, sugar and milk together. Mixture will be soupy. Mix with blender, 8 ounces sour cream and 1/2 Cool Whip and add to pudding mixture. Blend well. Put layer of graham crackers in bottom of 13 x 9-inch pan, then 1/2 of pudding mixture, then another layer of graham crackers and then rest of pudding on top of that. Last spread blueberries on top.
Mash sweet potatoes. Add butter, salt, pineapple juice, brown sugar and cinnamon. Place pineapple slices in large baking dish. Roll sweet potato mixture around a marshmallow to form a ball. Then roll sweet potato ball in coconut. Place ball in the center of a pineapple slice. Bake at 250° until marshmallow melts or for 5 minutes. Makes 1 to 2 dozen.
Boil the first 3 ingredients together for 15 minutes. Add the marshmallow cream and the peanut butter. Beat until smooth.
Chop artichoke hearts and use oil to saute onions. Combine and put in greased Pyrex dish. Bake at 350° for 40 minutes.
Dissolve gelatine in warm water. Add cool water. Water plants with this about every six weeks.
Chill pineapple juice until nearly frozen. Place juice in punch bowl and add the ginger ale. Stir and serve. Makes 24 (4 ounce) servings or 12 (8 ounce) servings.
Pound veal on one side and set aside. In a large skillet over medium heat, melt butter and saute onion until tender. Cut mushrooms in half or drain canned mushrooms. Add to onion with parsley, salt, pepper, basil and garlic, stirring to combine. Add bread crumbs and 1/4 cup chicken stock.
Scrape well, wash and grate raw carrots. Mix with 1/2 cup of sour cream and peas. Shape into cone and place in a salad dish. Pour over cone 1/2 cup sour cream mixed with salt and sugar. Top cone with sliced fresh tomatoes and lettuce leaves.
Brown onions and celery in a stick of oleo. Mix meat, pimientos, soups and cooked macaroni with the milk. Marinate overnight. Bake next day for 60 or 90 minutes at 350°. Spread cracker crumbs over top of mixture before baking. Grated cheese (optional).
Cut each biscuit into 4 pieces. Roll in mixture of granulated sugar and cinnamon. Place evenly in tube pan. Melt margarine and mix with brown sugar. Pour over biscuits. Bake for 30 minutes at 350°.
Thaw fillets enough to separate. Arrange in 9 x 13-inch pan. Dash with pepper. Dot with butter. Drain shrimp. Mix shrimp and soup together and spread over fillets. Sprinkle with cheese and paprika. Bake at 400° for 25 minutes.
Combine the first 3 ingredients. In skillet, cook until thickened slightly the remaining ingredients. Pour dressing over salad and toss well. May add hard-cooked eggs and extra bacon for garnish, if desired.
Lightly pepper 7 or more pork chops before marinating. Marinate 2 to 3 hours before placing on grill. Cook thoroughly.
Cook sliced onions in butter until soft. Add next 6 ingredients and cook for 1 hour over low heat. Next, add mushrooms, 1 teaspoon chili powder and kidney beans and simmer for 15 minutes more.
Mix apples, cinnamon, 5 tablespoons sugar and nuts and set aside. Grease and flour pan. Beat flour, remaining sugar, oil, eggs, salt, orange juice, vanilla and baking powder. Beat 5 to 8 minutes. Layer dough and apples. Start in cold oven at 350°; bake for 1 1/2 to 2 hours.
Mix ground beef, salt and pepper. Form into small balls. Heat in a large skillet the margarine and meat balls. Brown slightly. Remove meat balls. Add to skillet the rice, onion and green pepper. Cook over medium heat, stirring constantly until lightly browned. Add 1 cup of water, tomatoes and mushrooms; mix well. Add meat balls and bring to a boil. Cover and reduce heat. Simmer, covered, for 30 minutes.
Mix all in a cake pan. Top with minced onion, onion rings or chow mein noodles. Bake at 300° for 45 minutes to 1 hour.
In large pot, boil 2 quarts water. Add in order the broth, potatoes, carrots and onions. Let cook at boiling. Combine eggs and oil; beat well. Add matzo meal and stir well. Refrigerate matzo mixture for at least 15 minutes, then take teaspoon size portions of matzo meal, roll into balls and drop into broth. Reduce to simmer for 30 minutes or until balls are fluffy and veggies are tender. Add peas and butter. Serve hot with rolls or cornbread.
Crush garlic and combine with oil. Refrigerate for 1 hour. Add to this, salt, mustard, pepper, Worcestershire, lemon and anchovies. Refrigerate. Boil egg.
Combine Jell-O and hot water. Stir until dissolved. Add all other ingredients. Stir well. Refrigerate until set. Better if prepared 24 hours before serving.
In a saucepan, melt the margarine. Stir in the paprika, red pepper and cumin. Let cool about 5 minutes. Place popcorn in a large bowl. Pour spice mixture on top; sprinkle with cheese. Toss until popcorn is coated.
Combine all ingredients into a large mixing bowl. Stir until well blended. Pour into casserole dish and bake at 350° for 15 minutes. Stir and bake 45 more minutes.
Mix the last 4 ingredients. Pour mixture over vegetables. Bake, uncovered, for 45 minutes or more.
In very large container (roaster pan), heat oil; add meat, stir-fry until done and push meat to one side of pan. Add celery; stir until clear. Push aside with meat. Add onion; cook until golden and push aside with meat mixture. Add carrots, stir carefully all ingredients together. Add rice and stir carefully with wooden spoon. Add water chestnuts, peppers and green onion. Mix carefully. Add soy sauce mix carefully with wooden spoon and cover until ready to eat.
Preheat oven to 350°. Wash mushrooms and select 12 of the largest. Remove stems and set aside. Chop stems and remaining mushrooms. Place chopped mushrooms in a skillet. Add butter and cook over low heat for 5 minutes. Add remaining ingredients, except melted butter. Mix well. Fill mushrooms with stuffing. Place in greased baking pan. Drizzle with melted butter. Sprinkle with additional Parmesan cheese. Bake at 350° for 15 minutes.
Break spaghetti; cook and drain well. Combine with rest of ingredients. Bake at 300° for 40 minutes in a 9 x 13-inch pan. Top with Parmesan cheese and parsley flakes and serve. This is fattening, wonderful and a Warkins family favorite.
In large mixing bowl, combine broccoli, celery, onion and rice. In small mixing bowl, combine soup, margarine and Cheez Whiz. Mix until smooth and add broccoli mixture. Bake at 350° for 45 to 60 minutes.
Mix meat, 3 to 4 tablespoons flour and salt; shape into patties. Roll each patty with rolling pin on floured board (about 1/4-inch thick). Brown on both sides in shortening. Remove meat and pour off all but 2 to 3 tablespoons fat in pan. Add 1/4 cup flour and allow to brown. Stir occasionally. Add water and cook until thickened. Layer meat and gravy in casserole dish. Cover and bake at 350° for 30 to 45 minutes. Serves 5 or 6.
Boil raisins, dates and apples in water 3 minutes. Add shortening to melt, then cool. Add rest of ingredients, adding nuts last. Drop on ungreased sheet. Bake at 375° for 12-15 minutes.
Combine sugar, vinegar and oil and heat. Pour over vegetables. Add salt and pepper to taste. Will keep several days in the refrigerator.
Heat oven to 450°. Heat oil in cast-iron skillet. Beat egg and Miracle Whip together in mixing bowl. Add all other ingredients, plus hot oil. Pour into hot skillet. Bake until golden brown
Cut up and dice onion. Using some butter or margarine or water using a large frying pan, fry onions until soft. Add stewed tomatoes and bring to a boil. Peel zucchini and slice. Add cut up zucchini to stewed tomato mixture. Add to taste salt, garlic salt and/or garlic powder. Bring to boil, then turn down to low and cover with lid until zucchini has cooked and has turned yellowish in color. Add Muenster completely over the top of mixture and cover until melted.
Brown meat in hot oil; add mushrooms, rice, onion and soy sauce. Fry over low heat 10 minutes. Stir-fry 5 minutes. Add more soy sauce if desired.
Slice venison and pork into pieces about the size of the palm of your hand. Remove all fat and sinew. Wash meat well. Salt and pepper each slice and roll in flour. Fry in skillet in very hot oil until golden brown. Remove from skillet and put in large roasting pan with lid. Spread chopped onion on top of meat. Pour excess oil out of skillet and use remaining drippings to make brown gravy. Add a jar of gravy, if needed. Bake in a 300° oven for 6 to 8 hours. Serve with rice.
Combine eggs, butter and powdered sugar; beat with mixer on high for 10 minutes. Pour mixture into crust. Place bananas over top of mixture and top with pineapple, Cool Whip, nuts and cherries. Chill before serving.
Add cheese and 1 stick butter to hot, cooked and well-drained broccoli. Salt and pepper to taste. Crush the Ritz crackers and mix with 1 stick melted butter. Spread over top of broccoli and bake for 1 hour at 350°.
In a pan, you put the oil. Slice the onions. You put a layer of sliced potatoes, 1 can chickpeas, then one layer of codfish (it should already be cooked), then the tomatoes and olive oil. You repeat this. You wait until everything is cooked and then you serve it.
Combine peanut butter, Crisco, brown sugar, milk and vanilla in a large bowl. Beat. Add egg. Beat until blended. Combine flour, salt and baking soda. Drop on ungreased baking sheet. Bake.
Cook onion in butter and oil for 15 minutes, covered. Uncover and add salt; cook on medium-high for 40 minutes, until golden brown. Stir in flour and stir for 3 minutes. Add bouillon and wine and bring to a boil. Reduce heat and simmer for 30 to 40 minutes. Grate cheese.
Slice cold cookie dough in 1/8-inch slices and place on a pizza pan. Press dough to cover pan. Bake at 350° for 12 to 15 minutes, until golden brown. Cool. Mix together cream cheese, sugar and vanilla. Spread on cookie dough. Arrange fruit in a circular pattern. Refrigerate.
Cook first 4 ingredients until thick. Add vanilla, coconut and nuts. Spread on cake.
In a large roasting pan in 425° oven, melt butter. Meanwhile, in pie plate combine flour, salt, paprika and pepper. Coat the chicken quarters evenly with mixture. Place in roasting pan in melted butter. Bake 30 minutes. Turn the chicken pieces and bake 15 minutes more or until fork-tender.
Mix ingredients. Use volume of Coca-Cola that will come up halfway the side of the brisket (when it is in the pan). Foil line the baking pan. Place brisket in pan and pour mixture over brisket. Lay foil on top of brisket and fold together with bottom foil to completely seal the brisket with the liquid mixture. Bake at 325° for 35 to 40 minutes per pound of brisket.
Melt butter in shallow baking pan. Add tomatoes; turn to coat on all sides. Broil 4 inches from heat 5 minutes or until hot. Sprinkle with salt and pepper. Makes 6 servings.
Dip chicken in egg, then in bread crumbs. In skillet melt butter; brown chicken 10 minutes and turn. Stir in soup mix blended with water. Bring to boil. Simmer, uncovered, 10 minutes until chicken is cooked. Makes 4 servings.
Brown ground beef; add barbecue sauce, sugar and onion. Grease muffin tins and place a biscuit in each one. Mold biscuit around tins, leaving a hollowed out place in middle. Put beef mixture in each one and top with cheese. Bake until biscuits are brown at 400°.
Beat carton of yogurt and jam with hand beater. Refrigerate. Makes 1 cup dressing.
Boil chopped peppers, vinegar, sugar and salt for 5 minutes. Remove from heat and strain into saucepan. Add Certo and several drops of desired food coloring. Pour into hot sterilized jars and seal with paraffin. Serve with cream cheese and crackers. Great for Christmas gifts.
Sift together 1 cup flour, baking powder and salt. Cut in butter. Add egg and milk; mix. Press into a greased 9-inch pie plate. Arrange rhubarb in pie shell; sprinkle with jello. Combine remaining ingredients; sprinkle on top of pie. Bake at 350° for 50 minutes.
Mix together egg, sugar and melted butter. Use white bread; remove crusts and cut into strips. Lay on top of fruit. Pour egg, butter and sugar mixture over top. Bake at 350° for 30 minutes.
Cook hamburger, stirring, but not browned. Add salt, pepper and garlic. Add tomato sauce; simmer for 20 minutes. Cook noodles; drain. Put a layer of meat sauce in baking dish. Top with noodles and corn (which has been drained) and cheese. Repeat same layer of each, then add cheese. Bake at 350° until cheese is melted.
Boil chicken until done, then debone. Add can of cream of chicken soup; bring to a boil. Then add noodles; add chicken. I add can of peas for color. You don't have to if you don't want to.
Mix together sugar and shortening. Blend in egg. Sift together flour, baking powder and salt. Stir in alternately with 1/2 cup milk. Fill greased muffin cups 2/3 full. Bake at 375° for 20 minutes.
In large bowl, stir all ingredients together, mixing well. Batter makes enough to fill 8 (10 3/4 ounce) soup cans. Oil containers well and fill not quite 2/3 full. Bake in 350° oven for approximately 45 to 50 minutes. Test with a straw for doneness. Cool in containers for ten minutes before removing to cake rack. Serve warm or cool with butter or margarine. This bread freezes well. This loaf is ideal for slicing and spreading with cream cheese or your choice of spread.
Crust: Combine vanilla crumbs and melted butter; press into bottom of spring-form pan. Bake at 350° for 10 minutes.
Place all ingredients in blender. Blend until ice cubes are crushed. Makes a blender full. For low calories, use Sweet 'N Low and diet cream soda.
Mix 1 egg, oil and cake mix until it has a crumbly texture. Put all but 1 cup into a 9 x 13-inch pan. Bake for 10 minutes at 350°.
Mix all ingredients except toast. Cook slowly for 30 minutes. Add toast cubes. Let stand 10 minutes before serving.
Mix first 5 ingredients together. Put in greased 8 x 8-inch pan. (Double recipe to use 9 x 13-inch pan.) Sprinkle sugar and pecan pieces on top. Bake at 325° for 30 minutes.
In a large frying pan, put enough cooking oil to fry potatoes. Cook potatoes until half-done; add milk or cream, butter, salt and pepper. Simmer about 5 minutes. Add cheese over top of potatoes and milk mixture. Let simmer until cheese has melted and mixture has thickened a little. Serve hot.
Cut large size shrimp into bite sized pieces. Sprinkle with lemon juice. Mix all ingredients together. Chill. Serve on salad greens. Garnish with tomato wedges. Serves 12 to 15.
Cook sugar and milk until it boils. Add dates and salt. Cook to soft ball stage. Add oleo, nuts and vanilla. Beat until firm and holds shape on spoon. Pour candy in row on wet cup towel. Roll. When cold, slice.
Place artichoke hearts (with marinade) in shallow casserole or glass pie plate. Combine corn flake crumbs and Mrs. Dash and sprinkle over artichokes. Top with Mozzarella cheese and bake in a 350° oven until hot, about 12 to 15 minutes. Serve immediately.
Press pepper into both sides of steaks. Place steaks on rack in broiler pan so surface of meat is 2 to 3 inches from heat. Combine marmalade, vinegar and ginger. Brush top of steaks with half of marmalade mixture. Broil steaks 10 to 15 minutes, turning once and brushing with remaining marmalade mixture.
Mix all ingredients with your hands and roll into small balls. Roll each in paprika (optional). Bake for 10 minutes at 350° (20 minutes if frozen). Will keep frozen.
Mix sifted powdered sugar, condensed milk, coconut, chopped pecans, oleo and vanilla. Form into small balls; chill overnight. Melt large package chocolate chips and wax in top of double boiler over hot water. Dip balls with toothpicks into mixture. Put on waxed paper to dry. Makes 100 pieces or more.
Parboil first 6 ingredients. Add chicken and soups. Heat. If too thick, add more water.