HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chopped vegetables in a large bowl. Sprinkle with pickling salt, stir well. Cover and chill overnight. Rinse well in colander under running water.
Mix the first 3 ingredients and bring to boil. Boil until thickens or longer. Cool until jells. Add Cool Whip and oranges to jellied mixture. Mix and chill.
Mix all ingredients except the cooked rice. Simmer 1/2 hour, until hot. Add cooked rice. Simmer 5 minutes longer. Serve.
Grease a casserole dish with butter. Arrange broccoli mixture and top with chicken. Combine soup and milk; pour over chicken. (It depends on the size of your casserole dish as to whether you have to make another layer of broccoli mixture and chicken.) Sprinkle with cheese; pour Italian crispums over top and bake at 400° for 15 minutes or until hot.
Mix in 9 x 13-inch pan. Top with crushed potato chips. Bake 1 hour in 350° oven.
Mix all ingredients together and pour into greased pie pan. Cook for 1 hour at 300° until done. Sprinkle nuts on top.
Lay sole flat; scatter shrimp evenly over each fillet. Roll and secure with toothpicks. Place fillets on a greased shallow baking dish and season with salt and pepper. Stir together lemon juice, wine, onion and garlic. Pour over fillets. Bake 25 minutes at 350°.
Slice okra thin; coat with cornmeal. Fry in oil over low heat until golden brown.
Mix together squash, peppers and onions; add salt. Let set while you boil vinegar mixture (vinegar, sugar, pickling spice and turmeric tied in white bag). Slowly stir in squash, onions and peppers. Cook until mixture begins to change color. Pack in sterilized canning jars and seal.
Mix pudding mix, milk and liquor together and cook until bubbly. Cool. In serving bowl, add small amount of pudding, Cool Whip and cake, layering until the top ending with Cool Whip. Sprinkle with chocolate sprinkles or cherries. Chill until ready to serve.
Mix the ingredients together and this will provide 3 Starters. Count this as Day 1.
Put peaches on bottom of greased 8 x 8-inch pan. Mix together shortening, sugar, flour, baking powder, salt and milk. Spread this over the peaches. Mix sugar and juice. Pour over dough. Pour melted butter over the mixture. Bake at 375° for 45 to 50 minutes.
Dissolve sugar and yeast in lukewarm water. Add yeast mixture to rest of ingredients. Mix well. Cover with towel; let rise for 40 minutes. Stir down and add 1 cup of any fruit or vegetable. Stir down again. Drop by spoonful in deep melted shortening. Fry, turning once until golden. (Bananas are especially good this way.)
Cook and cube chicken. Put in casserole. Make 1 cup chicken gravy with 2 tablespoons butter, flour and broth. Mix with sour cream and pour over chicken. Crush Ritz crackers and put on top. Melt 1 stick butter and drizzle over crackers. Cover with poppy seed. Cook for 30 minutes in 350° oven.
Bring sugar, milk and margarine to a boil for 2 minutes; remove from heat. Add remaining ingredients. Drop quickly on wax paper with a teaspoon. Cool.
Roll quartered biscuits in sugar-cinnamon mixture. Place in well-greased Bundt pan. In between each layer of biscuits, sprinkle raisins and walnuts. In saucepan, bring leftover sugar-cinnamon mixture, vanilla and margarine to a slow boil. Pour over biscuits. Bake at 350° for 30 minutes. Remove from pan immediately.
In small bowl, combine all ingredients. Cover; chill. Serve with fish or seafood. Refrigerate leftovers. Makes about 1 cup.
In large skillet, heat oil over medium-high heat. Saute shrimp just until pink and scallops just until firm. Remove with slotted spoon; set aside. Add chicken to skillet; saute just until cooked. Remove with slotted spoon; set aside.
Blend sour cream and soup mix. Add rest of ingredients. Blend on medium-high until mixed; chill. Makes 1 3/4 cups.
Preheat oven to 350°. Grease and flour loaf pan. Mix flour, salt, nutmeg and baking powder; set aside. Cream butter and sugar. Add eggs and vanilla. Mix well. Add flour mixture alternately with mashed bananas. Add nuts. Pour in prepared pan. Bake at 350° for about 1 hour.
Steam broccoli (not fork-tender). Mix everything together. Pour into a 3-quart greased casserole dish. Top with crushed Ritz crackers. Bake at 350° for 45 minutes.
Sift flour once. Add baking soda and spices then sift 3 times. Cream butter thoroughly, add sugar gradually and cream together until light and fluffy. Add eggs and prunes. Then add flour alternately with milk, a small amount at a time. Beat well after each addition. Bake in two layer pans at 350° for 25 to 30 minutes. Spread caramel frosting between layers and on top and sides. May also be served unfrosted. (Recipe about 60 years old.)
You will need a piece of old sheet or cheesecloth large enough to completely cover and tuck under turkey.
Preheat oven to 350°. Mix first 4 ingredients in shallow baking pan. Bake for 20 minutes, stirring and breaking up as you stir. Sprinkle 2/3 crumb mixture in 9 x 13-inch pan. Save the rest for topping. Combine egg whites, sugar and strawberries in a bowl; add lemon juice. Beat on high for 10 minutes or until you have stiff peaks. Fold in whipped cream. Spoon over crumb mixture. Freeze for 6 hours. Cut into squares and serve. Excellent!! Yields 12 servings.
Open crushed pineapple and juice to pour into boiler. Add both boxes of jello and bring to a boil. Cool it. Fold in buttermilk and Cool Whip. Place in refrigerator. Chill and serve.
Beat eggs; add oil, sugar and zucchini. Add dry ingredients, then vanilla and nuts. Pour into greased and floured loaf pans. Bake at 350° for 1 hour. Cool.
Mix all ingredients together and pour into an unbaked pie shell. Bake at 300° for 40 to 50 minutes.
Mix together and press into a 9 x 13-inch greased pan. Bake at 350° for 12 to 15 minutes.
Combine instant coffee, sugar, dry milk, dried orange peel, and baking soda. Mix well. Store in an air tight container. Makes about 2 cups of dry mix (about 32 - 1 cup servings).
Heat water and butter to boiling point. Stir in flour. Stir constantly until mixture leaves the pan and form into a ball (about 1 minute). Beat in eggs, 1 at a time, until smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake at 400° for 45 to 50 minutes, until dry. Let cool.
Cut rhubarb into pieces. Mix sugar, flour and salt. Add well beaten eggs and rhubarb. Pour into a 9-inch pie crust. Cover with crumbs or crust. Bake at 375° for 40 minutes.
Cook onion in small amount of fat until tender but not brown. Combine egg and milk, add to biscuit mix, stir only until mix is just moistened. Add onion, 1/2 the cheese and parsley. Spread into a greased 8 x 1 1/2-inch round cake pan. Sprinkle with remaining cheese, drizzle melted butter over top. Bake at 400° for 20 minutes or until toothpick comes out clean.
Wash beans, trim ends and remove strings. Snap if desired or leave whole. Arrange beans in a steaming rack above boiling water. Cover and cook 10 to 12 minutes. Meanwhile, melt margarine and add garlic and mushrooms. Cook until mushrooms are tender, stirring constantly. Add beans and remaining ingredients to mushrooms. Cook 3 minutes more.
Butter 8 x 8-inch glass dish, set aside. Mix sugar, milk and salt together. Cook over medium heat to soft ball stage. Remove from heat and add vanilla, butter and peanut butter. Beat fudge until it stiffens and loses its glaze. Quickly pour into glass dish. Refrigerate until ready to serve.
Melt butter in saucepan. Remove from heat and stir in flour, oats, sugar, salt, soda and vanilla. Blend until crumbly. Press 2/3 of the mixture into a greased 8-inch pan. Arrange bar slices in pan, about 1/4 inch from the rim. Finely crumble the remaining mixture over the sliced bars. Bake at 350° for 25 minutes or until edges are golden brown. Cool in pan. Cut into bars.
Cook peppers for 3 minutes, then stuff. Cook meat, onions and garlic. Add seasoning and soup; simmer for 10 minutes. Add cheese and rice. Bake for about 30 minutes.
In large bowl, combine all ingredients. Cover and chill overnight. To reduce calories, use Sweet 'N Low.
Place the fish in a shallow container. Pour the lime juice over the fish; cover and refrigerate the mixture for about 2 hours, stirring occasionally until the fish is opaque. Just before serving the ceviche, stir in the vegetables and the cilantro. Add salt and pepper to taste. With a slotted spoon heap the ceviche onto the crisp tortillas and serve.
Shred cabbage and onion in food processor. Add remaining ingredients and stir until well blended. Add more mayonnaise if needed.
Cut cookies in 1/8-inch slices and place in 14-inch lightly greased pizza pan. Bake at 375° until done, but not crisp. Mix remaining ingredients. Spread over crust after the crust has cooled. Place listed fruits on top (or any other combination of fruit).
Beat egg whites until frothy. Add sugar and beat until stiff. Add corn flakes, coconut and nuts. Drop by teaspoonful on well-greased cookie sheet. Bake 15 minutes in a 350° oven.
Fry bacon until crisp; remove from pan and crumble. Add sugar and vinegar to the drippings. Drain the beans; slice and separate onions in rings in a Crisco-greased casserole. Place a layer of beans, almonds, bacon and onion rings; continue layering until all are used. Pour prepared dripping mixture over all. Cover and refrigerate overnight. Before serving, bake at 350° for 45 minutes.
Bake the potatoes until tender. Remove pulp and reserve in bowl. Saute in 1 stick butter the leek and Prosciutto or ham. Cook 5 minutes. Add the spinach and Parmesan cheese. Mash potatoes with the 1/2 stick butter, sour cream and hot milk. Add leeks mixture, salt and pepper. Bake in buttered casserole, covered, for 30 minutes and uncovered for 30 minutes. Top with the Jarlsburg cheese before baking at 350°.
Mix sugar, oil and eggs. Beat. Sift dry ingredients and add to first mixture. Add carrots. (Mixture will be very runny.) Bake at 350° for 30 minutes in a 12 x 16-inch jelly roll pan.
Grease 13 x 9-inch pan. Layer bread cubes, sausage and cheese. Pour mixture of egg, milk, salt and dry mustard over all. Put in refrigerator until morning. Bake at 350° for 30 minutes, covered, with foil. Slit foil several times on top. Serves approximately 15.
Cook macaroni according to directions. While macaroni is cooking, combine all other ingredients and mix well. Drain macaroni and pour into flour mixture. Then pour into casserole dish and top with grated cheese. Bake at 450° until done.
Preheat oven to 350°. Beat eggs. Add milk. Add bacon, ham or mushrooms. Stir in cheese and onion. Pour into greased or sprayed 11 1/2 x 7 1/2 x 1 1/2-inch dish or 8 x 8 x 2-inch baking dish. Bake, uncovered, for 40 to 45 minutes or until omelet is set and top is golden brown. Makes 4 servings.
Cream butter and sugar. Then add eggs. Add apples and flour mixed with soda, cinnamon and cloves. Reserve a little flour to mix with nuts and raisins and add last. Pour into a greased and floured tube pan and bake at 350° for 1 hour and 15 minutes.
Brown meat and drain. Add onion and pepper. Saute until tender. Add all other ingredients. Bring to a boil. Simmer, adding water if necessary, for 3 hours. Serve with crusty bread and salad.
Into large bowl, measure 1 1/2 cups flour and remaining ingredients. With a mixer at low speed, beat ingredients until just mixed. Increase speed to medium and beat 3 minutes, occasionally scraping bowl. With spoon, stir in remaining 1 cup flour. Wrap dough in plastic wrap and refrigerate until firm. Preheat oven to 375°. Grease a large cookie sheet. Divide dough in half. On floured surface, shape each half into 10 x 3-inch loaf. Place loaves 2-inches apart on cookie sheet. Bake 20 minutes. Remove cookie sheet from oven. With sharp knife, immediately slice each loaf into 1/2 to 3/4-inch slices. Turn down slices on same cookie sheet making sure they don't touch. Return to oven and bake 5 minutes longer or until lightly golden. Cool on wire rack. Makes about 2 1/2 dozen biscotti.
Preheat oven to 450°. Mix potatoes and 3 tablespoons of vinaigrette in large baking dish. Roast for 20 minutes. Reduce to 375° and roast until tender, stirring occasionally, about 50 minutes total. Transfer to a large bowl and cool slightly. Mix in 3 tablespoons vinaigrette and 1/3 cup Blue cheese. Season to taste. Cook green beans in boiling salted water until crisp-tender. Drain. Rinse under cold water. Drain well. Mix with 3 tablespoons of cheese, 2 tablespoons vinaigrette and walnuts. Combine with potatoes. Sprinkle with remaining cheese. Serves 4.
In a large pan, add beans; do not drain juices. Add remaining ingredients to beans. Bake at 325°, uncovered, for 1 1/2 to 2 hours.
Mix the first 5 ingredients until creamy and smooth. Add the eggs, one at a time, beating well after each egg. Pour into a graham cracker crust in a spring-form pan. (Use recipe on graham cracker crumb box; use 1 1/2 recipes.) Bake at 500° for 10 minutes, then reduce to 250° and bake for 1 hour. Turn off heat. Open door; cool in oven for 3 hours. Do not move or touch. When completely cooled, remove from oven, remove side from pan and leave on bottom to serve. May be topped with glaze.
Beat sugar and cream cheese together. Whip whipping cream in separate bowl. Add whipped cream to sugar and cheese mixture. Pour and fold in jello. Pour in graham cracker crust in 9 x 9-inch pan. Chill and serve.
Saute green pepper, mushrooms and onion in butter in a Dutch oven until tender. Add flour and next 4 ingredients; stir until smooth. Cook 1 minute, stirring constantly. Gradually stir in half and half, cook until thickened, stirring gently. Add 1/4 cup Cheddar cheese, stirring until cheese melts. Add shredded chicken, mushroom soup, 1/2 cup Parmesan cheese, sherry and pimiento; stir well.
Put chicken in a 2-quart baking dish (greased). Cover with vegetables. Combine soup, broth and pepper. Pour over chicken. Combine flour, milk and butter and pour over mixture. Bake at 400° for 45 minutes.
Cover dates with boiling water; add the butter and let cool. Add brown sugar. Stir together flour, soda, baking powder and salt. Combine egg, date mixture and flour. Mix vanilla and walnuts into mixture.
Mix above ingredients and pour into a 9 x 13-inch pan. Bake at 350° for 40 minutes. This is a very moist, easy-to-make cake. It generally tastes better the day after it's made.
Layer in casserole dish in order: chicken (chopped) and soup. Mix milk, onion and egg together; pour over chopped chicken. Add Pepperidge Farm dressing mix. Pour broth over casserole. Bake at 350° for 1 hour or until firm and lightly brown.
Cook zucchini for 12 to 15 minutes until clear; stirring constantly. Add sugar, pineapple, and lemon juice. Boil 6 minutes more. Take off of stove and add Jello. Pour into jelly jars and seal. You do not have to process.
Saute onion in butter until tender. Add chicken broth and Worcestershire sauce. Simmer 1 hour. Spoon into soup bowls. Top each bowl with croutons and cheese. Serve immediately. Serves 6.
Put one layer of each of the ingredients. Top with ripe olives, tomatoes, green onions and Cheddar cheese.
Mix cornstarch, nutmeg, cinnamon, sugar and salt with water and cook until thick. Add lemon juice. Peel and slice apples and pack into jars. Do not pack tight. Cook in hot water bath. Cook quarts for 20 minutes and pints for 15 minutes. Makes 7 quarts.
Bake a 9-inch pie shell until brown.	Let cool. Wash and slice strawberries. Place in cool pie shell. In saucepan, mix water, sugar and cornstarch. Cook over medium heat while stirring. Bring to a boil. Reduce heat to low and cook until mixture is clear. Then add strawberry gelatin. Pour over strawberries in pie shell. Chill. Add	whipped cream when ready to serve. Makes 1 pie.
Brown hamburger meat. While browning, put onion and garlic in and let them get tender. Steam the cabbage. Drain meat and cabbage. Mix together. Put a tablespoon of water, salt, pepper and salt to taste. (Cornbread is good with it.)
Peel avocado and remove pit. Blend all but last four ingredients in blender or food processor until smooth. Spread on plate and chill. Just before serving, top with diced tomatoes, diced onions, diced olives and grated Mozzarella cheese.
Mix all ingredients. Bake at 325° for 1 hour and 15 minutes. Cool and add Buttermilk Sauce.
Mix first ingredients. Heat baking dish with the 1/2 stick oleo. Pour batter in melted oleo. Add fruit pie filling on top. We especially like the cherry pie filling. Bake 30 minutes at 350° (do not overbake).
Mix well. Let stand 10 minutes. Drop by teaspoon onto cookie sheet. Bake at 325° until edges start to turn brown. May sprinkle with cinnamon and sugar and put a nut on top, if desired.
Slice 2 bananas in each pie crust. Mix cream cheese and sugar. Beat with mixer until smooth. Add 2 cups Cool Whip. Divide in half and pour over bananas. Open pie filling and put 1/2 can on each pie. Top with remaining Cool Whip. Chill 2 hours and serve.
In a small bowl beat cream cheese and sugar until well blended. Add pumpkin, syrup and cinnamon; beat until smooth. Refrigerate until ready to serve. Serve as a dip with animal crackers and assorted cut up fruit.
Mix all together and bake at 325° or 350° for 30 to 40 minutes or until brown.
Beat eggs lightly. Add sugar and melted butter. Add the sifted dry ingredients with milk. Knead and shape. Cut with donut cutter. Drop into hot shortening and fry until brown. Drain on brown paper bags.
Wash pickles well, especially around blossom end. Soak overnight in enough brine to cover. Next day, drain and pack pickles into quart jars, putting in 2 tablespoons of mustard seed, 2 cloves of garlic, 3 heads of dill or 1 tablespoon of dill seed per quart. Mix 1 1/2 quarts vinegar, 3/4 cup salt, 1/4 cup sugar, 2 1/4 quarts water and 2 tablespoons mixed pickling spice in cloth bag. Bring to boil and pour over pickles in jars. Seal and process in boiling hot water for 20 minutes. Have water boiling and start timing when you put jars in.
Combine and spread on bottom of 13 x 9-inch pan; freeze 20 minutes.
Preheat oven to 325°. Toss together coconut, chocolate chips and pecans. Place in pie shell. Mix sugars, salt and margarine. Beat in corn syrup and vanilla. Gently fold eggs into sugar mixture. Pour evenly over ingredients in pie shell. Bake 55 to 65 minutes or until deep golden brown on top and nearly set in the center. Cool at room temperature.
Sift dry ingredients. Add to rest of ingredients. Bake 1 hour and 10 minutes at 325° in 2 greased and floured loaf pans.
Preheat oven to 400°. Grease twelve 2 1/2 x 1 1/4-inch muffin pan cups. In medium bowl, with spoon, mix milk, peanut butter and egg until smooth. Add baking mix and sugar, with spoon beat vigorously 30 seconds. Fill each muffin pan cup two-thirds full. Bake 15 minutes or until golden brown. Immediately remove muffins from pan. Makes 12 muffins.
Bake at 350° covered for 30 minutes. Remove cover and cook another 30 minutes.
Mix all together and bake in a 9 x 13-inch pan for 40 to 50 minutes at 350°. This is very rich. Don't need icing unless you prefer it.
Dust chicken pieces with flour, paprika and salt and pepper. Put single layer, skin side down, in baking dish. Dribble melted butter over chicken. Bake in 400° oven for 20 minutes; turn chicken and bake 20 minutes longer. Stir 3 cans Campbell's cream of mushroom soup with water until smooth. Pour over chicken and bake 20 minutes longer or until tender. Serves 10 generously.
Combine eggs, sugar, butter, milk, pumpkin, biscuit mix and cinnamon in blender. Cover and blend at low speed for 3 minutes. Pour into a greased 9-inch pie plate or quiche pan. Let stand 5 minutes. Bake on a cookie sheet for 20 minutes. Sprinkle top with granola and continue to bake for another 20 minutes or until center feels firm. Cool on wire rack. Serve with vanilla ice cream.
Boil carrots until tender. Combine soup, sugar, oil, vinegar, mustard, and Worcestershire sauce. Simmer sauce uncovered for 20 minutes. In medium-size casserole layer the following: carrots, onions, pepper, and sauce. Repeat layers once more, ending with the sauce. Refrigerate overnight. May reheat to serve or may be served chilled.
Prepare broccoli per package directions; drain. Mix in remaining ingredients except Rice Krispies. Pour in buttered casserole. Add 2 cups crushed Rice Krispies, mixed with 1 tablespoon melted butter. Add to top of broccoli dish. Bake at 350° for 30 minutes.
Place sauerkraut, pork and water in large saucepan. Bake in 300° oven 6 to 8 hours.	As pork and sauerkraut brown, turn over and add water, if necessary, several times. Remove pork and keep warm while	dumplings cook. Place pan with sauerkraut on stove. Add 3/4 cup water and bring to boil.
Mix together peanut butter, butter and brown sugar. Then add the vanilla and powdered sugar. Press into a cookie sheet. Sprinkle chocolate chips over top. Then bake at 350° for 5 minutes. Immediately take out of oven. Take a knife and spread melted chocolate chips over top as icing. Chill.
Heat chili and Velveeta in slow cooker. Keep hot to serve. Dip nachos in chili. Enjoy!
Preheat broiler. Broil beef on rack 4-inches from heat 2 minutes on each side. Set aside. In a large nonstick skillet, heat oil. Add mushrooms, onion, carrots and celery. Cook over medium heat until onion is translucent, about 2 minutes. Stir in tomato sauce, wine, oregano, garlic powder, pepper, salt and 1 cup water. Return meat to skillet. Cover and simmer over low heat 1 hour. Add green pepper and potatoes. Simmer until meat is tender, about 35 minutes.
Cook macaroni al dente according to package directions. Mix mayonnaise, mustard, salt, pepper, marjoram and thyme together in a small bowl. In large bowl, combine macaroni, celery, onion, peas, cheese and dressing. Mix thoroughly and chill in refrigerate for 2 to 3 hours.
Dissolve sugar in water; cool. Stir in lemonade, crushed bananas, orange juice and pineapple juice. Now freeze. Spoon mixture into glasses until half full, then fill the glass to top with uncola. Serves 50.
Mix pretzels, nuts and cereal in large (12 x 8-inch) baking dish. Melt butter on High (maximum power) 1 1/2 minutes. Stir in seasonings and Worcestershire. Drizzle over cereal; mix thoroughly. Cook on High (maximum power) 5 to 6 minutes, stirring after 3 minutes or until evenly toasted. Cool and store in airtight container. (Total cooking time: 6 1/2 to 7 1/2 minutes.) Makes 2 1/2 quarts.
Place potatoes in a bowl. Blend vinegar, oil, salt and pepper in a small bowl and pour over potatoes. Chill several hours. Spoon potatoes into a salad bowl and sprinkle onion and parsley in the center of the potatoes. Spoon beets in a ring around the onions and parsley. Toss just before serving. Serves 6 to 8.
Layer lettuce, cauliflower, bacon and onion, then sprinkle cheese on top. Mix Miracle Whip with the sugar and dollop on top. Set overnight or several hours in refrigerator. Garnish with tomatoes. Serves 8 to 10.
Tear cauliflower into tiny pieces. Dice celery, carrots and green pepper. Stir the mayonnaise, sour cream, dip and cheese. Mix together. Pour over vegetables and mix. Chill and serve.
Mix ingredients and pour in unbaked shell. Bake at 350° for 45 to 55 minutes. Mix only one pie at a time.
Dice vegetables and process. Process the two cheeses until fluffy. Add juice and Worcestershire sauce to cheese. Pulse in pimiento (drained), pepper and onion. Serve in a red or green pepper with raw vegetables and crackers.
Combine first five ingredients. Pour into baked pie shell. Top with whipped topping. Refrigerate.
Melt butter or margarine, stir in flour and cook over low heat until bubbly. Add broth and milk. Bring to boil. Cook for one minute, stirring constantly. Add sherry, green onion dip mix, salt and pepper. Place noodles in 2-quart buttered casserole. Add chicken and mushrooms. Pour sauce over the top and bake at 350° for 30 minutes, covered. Remove cover, sprinkle with cheese and dot with remaining butter or margarine. Bake 10 more minutes to melt cheese.
Cook beef, onion and garlic until meat is browned. Drain off fat. Drain mushrooms, reserving liquid. Add liquid, broth, lemon juice, salt and pepper to skillet. Stir in uncooked noodles. Cover and simmer 12-15 minutes or until noodles are tender. Stir in sour cream and mushrooms. Cook and stir until heated through but do not boil. Top with snipped parsley. Makes 6 servings.