HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pack sliced cucumbers and onions (about 3) in a gallon jug. Pour mixture (cold) over cucumbers. Let stand in refrigerator for 5	days and they are ready to eat. Will keep in refrigerator for 6 months.
Preheat oven to 375°. Combine butter, peanut butter and sweetener. Blend well. Add milk combined with egg and vanilla. Sift flour, baking powder and salt together. Add, blending well. Drop by rounded teaspoonfuls onto greased cookie sheets. Flatten with fork dipped into water. Bake about 10 minutes. Makes 48 cookies. Each with 34 calories.
Season chicken with salt, pepper and poultry seasoning. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat until it is rippling. Brown the chicken in 2 batches, turning once, 3 minutes per batch. Transfer to a plate. Add remaining oil to skillet; add bell peppers, cherry peppers and garlic. Saut 2 to 3 minutes, tossing frequently; add wine and bring to a boil. Reduce 1 minute. Pour in broth and bring to a second boil; return chicken to skillet with parsley and reserved vinegar from hot peppers. Cook 1 1/2 to 2 minutes longer, until chicken is cooked through. Makes 4 servings; 294 cal., 9 g. fat.
Cook rotini. Dice scallions, pepper and pimentos. After rotini is cooked, add diced ingredients and dressing. Sprinkle paprika on top. Cool and ready to serve.
In medium saucepan, combine milk, sugar, egg yolks and butter. Cook, stirring constantly, until mixture comes to a boil. Remove from heat; add remaining ingredients. Cool until thick enough to hold shape, stirring occasionally.
In large bowl, combine sweetened condensed milk, water and pudding mix. Beat until well blended. Chill 5 minutes. Fold in whipped cream.
Sprinkle chicken lightly with a little salt and pepper. Cut chicken into 1/2-inch wide strips. In medium skillet, cook chicken and onion in butter or margarine until chicken no longer is pink. Stir in broccoli, lemon juice, thyme, 3/4 teaspoon salt and 1/8 teaspoon pepper. Cover and simmer 6 minutes. Add tomatoes and simmer, covered, for 3 to 4 minutes more. Makes 4 servings.
Mix thoroughly 1/2 cup soup, beef, bread crumbs, egg, carrots, onions, salt, pepper and thyme. Shape firmly into loaf. Place in shallow baking dish. Bake at 350° for 1 hour and 15 minutes or until done. In saucepan, blend remaining soup, water and 2 tablespoons of drippings. Heat. Stir occasionally. Serves 8 to 10.
Combine all ingredients in a blender or food processor until the mixture is smooth. Bring the sauce to a boil in a small saucepan and simmer on low heat for about 10 minutes to blend the flavors together. Serve with hot dogs or as a sauce for cocktail franks. Makes enough sauce for 2 pounds of hot dogs.
Cream the shortening and sugar. Blend in lemon extract and vanilla. Sift flour, baking powder and salt together. Add to creamed mixture. Add milk. Roll out on floured board. Cut out with cookie cutters. Place on cookie sheet. Bake at 350° for 10 to 15 minutes. Decorate or frost creatively.
Cream butter, pudding and sugars. Add eggs and cream eggs for 5 minutes. Add the flour, soda, salt and vanilla. Stir in chocolate chips, pecans and cornflakes. Refrigerate dough for 1 hour. Bake at 350° for 10 minutes. Delicious!
Put cabbage (whole head) in boiling water. Boil for 10 minutes until leaves begin to separate. Separate leaves. Parboil 1 cup of rice (makes 3 cups parboiled). Mix rice, ground round, onion, eggs, salt and pepper. Stuff cabbage leaves with mixture and roll up, tucking in the ends. Place cabbage rolls in large pot, placing one on top of the other. Mix tomato soup and sauerkraut and pour over all cabbage rolls. Cook on top of stove on low for 2 hours.
Let cream cheese stand at room temperature until it can be mixed easily. Flake and bone salmon. Add cream cheese, onion, horseradish, liquid smoke and lemon juice. Mix very well and refrigerate until mixture is hard. Place chopped pecans and parsley on a piece of wax paper. Divide hard mixture in half and shape into log or ball. Roll the salmon into the pecan mixture and refrigerate. Can be frozen. Makes two 11-inch logs.
Spread rice on bottom of 9 x 12-inch pan. Place chicken over it. In another pot mix water and bouillon. Empty cream of chicken into pot. Blend and pour over chicken pieces. Sprinkle 1/2 package dry onion soup mix over top. Bake 1 1/2 hours at 350°.
Bring to boil over medium heat, stirring constantly. Cook and stir for 8 to 10 minutes more. Let cool and pour over your favorite ice cream or dessert.
Mix corn meal, buttermilk, salt, flour, soda, eggs, corn and cooking oil together. Pour half of the mixture into a greased pan. Pour cheese, onion and peppers in the middle. Pour other ingredients over. Make like ordinary corn bread (not too thick). Bake 40 to 45 minutes in a 375° to 400° oven.
Cook meat; spread a layer in bottom of 9 x 13-inch casserole dish. Fry potatoes and put this on top of meat; next sprinkle a layer of cheese on top of potatoes. Scramble eggs to partially done and put on top of cheese. Top with layer of cheese. Bake at 350° for 25 to 30 minutes. Make the night before and refrigerate, then bake next morning. Serve with toast or biscuits.
In bowl place flour, paprika and salt. Cut in butter until crumbly. Mix in cheese. Add water and form into ball. Press into bottom of loaf pan. Chill 2 hours. Remove from pan and slice into 1/4 x 3 to 4-inch strips. Place on greased cookie sheet. Bake at 350° for 10 to 12 minutes until golden brown.
Cook butter, sugar, milk and salt over low heat (never rush this part). Bring to a rolling boil, stirring constantly. When mixture boils, keep boiling over low heat for 5 minutes without stirring. Remove from heat and add chocolate chips and nuts. Stir for a minute, then pour into 8 x 8-inch lined pan. Cool in fridge for a couple hours until set. Lift out and cut into squares.
Simmer chopped garlic in oil. Add vegetables and spices. Simmer. Add beans and chicken broth. Simmer, checking occasionally to see if some water needs to be added. While simmering, cook macaroni. When macaroni is done, serve with bean sauce. Add grated cheese.
Dissolve gelatin in boiling water. Stir in cranberry orange sauce and pineapple. Pour into mold. Let set.
Peel and clean 8 raw jumbo shrimp per person. Saute in garlic butter over medium heat for 5 minutes. Remove shrimp and turn heat to high. Add chopped parsley and sherry wine to garlic butter. Sear for	30 seconds. Pour over shrimp and serve with rice or fine noodles (fettucine).
Cover bottom of pan with margarine. Layer onions, potatoes and pork chops. Sprinkle with salt and pepper. Bake for 30 minutes at 350°, covered with tinfoil. Uncover and bake until brown.
Heat oven to 375°. In bowl, combine sugar, brown sugar, margarine, peanut butter, vanilla and egg. Blend well, then stir in flour. Press dough evenly over the 12 or 14-inch pizza pan, forming rim along the edge. Bake at 375° for 8 to 10 minutes. Sprinkle with marshmallows and chocolate chips; continue to bake for 5 to 8 minutes or until marshmallows are puffy and lightly browned. Cool and cut into wedges.
Put beef, carrots, onions, potatoes, soup, water, salt, pepper, bay leaf and wine in a lightly greased (I use Pam) 3-quart casserole dish with tight fitting lid. There is no need to brown meat first. Mix ingredients together. Cover tightly. Bake in a preheated 275° oven for 5 hours.
Cook rice in boiling water for 15 minutes. Drain well. Combine remaining ingredients in a 2-quart casserole. Add rice and mix lightly. Bake 45 to 60 minutes at 350°.
Saute onion in butter for 3 minutes. Add water and bouillon cubes and bring to boil. Add noodles, salt and pepper and cook for 3 minutes. Stir in broccoli and garlic powder; cook 4 minutes. Add milk and cheese slowly. Stir constantly until cheese melts.
Dredge fish with salt and flour. Fry in hot oil until brown on both sides. Serve with Tahini Sauce. Garnish with parsley and lemon.
Brown hamburger; drain and let cool. Chop lettuce. Mash Doritos. Mix hamburger, lettuce, Doritos, cheese, drained kidney beans and seasoning. When ready to serve, mix in dressing.
Preheat oven to 350°. Grease an 8-inch square pan. Cream together the shortening and sugar. Add vanilla and eggs; beat until light and fluffy. Add cocoa; mix thoroughly. Sift together the flour, salt and baking powder. Stir in the sifted dry ingredients. Add 1/2 cup walnuts. Spread mixture in an 8-inch pan. Top with remaining walnuts. Bake for 25 minutes, or until done. Yields 16 two-inch brownies.
Cream Crisco and sugar. Add eggs, buttermilk and 100% Bran and water mixture. Add dry ingredients and 40% bran flakes. Makes 4 quarts and will keep up to 2 weeks. Bake at 350° for 30 minutes.
Saute onion and garlic until clear. Add hamburger meat and brown. In another pot combine tomato paste and tomato sauce. Add seasonings and simmer 1/2 hour. Add ketchup and contents of skillet. Simmer 2 to 3 hours, stirring occasionally. Makes a very thick rich sauce.
Preheat oven to 400°. Spray 12 (2 1/2-inch) muffin pans with nonstick spray. In a large mixing bowl, combine flour, cornmeal, sugar and baking powder. Stir to combine. Add scrambled sausage and cheese. Stir thoroughly.
Cut each biscuit into quarters. Shake in bag with white sugar and 2 teaspoons cinnamon. Place biscuits into greased tube pan. Melt brown sugar, margarine and 2 teaspoons of cinnamon; boil for 1 minute. Pour over cut biscuits. Bake at 350° for 35 minutes. Let stand 10 minutes. Eat with fingers!
Heat together oil and butter. Remove from heat and stir in marshmallows until melted. Add peanuts and M&M's. Pop corn and add to mixture. Press all in an angel food cake pan.
Mix together and put in casserole dish (9 x 13-inch). Top with corn flakes (crushed) and 1 stick melted butter. Bake at 350° for 45 minutes.
Preheat oven 350 degrees. Mix together flour, oats, 1/2 c. brown sugar and 1/2 c. margarine. Then press into a greased 13 inch x 9 inch baking dish. Bake for 15 minutes. Mix evaporated milk, eggs, sugar, salt, ginger, vanilla, cloves, and pumpkin. Pour over hot base, return to oven for 20 minutes. Mix 1/2 c. brown sugar, 2 Tbsp. margarine and nuts until crumbly. Sprinkle on top of pumpkin. Return to oven for 30 to 40 minutes until knife comes out clean. Let cool and cut into squares. Top with whipped cream or Cool Whip.
Beat eggs well; gradually add sugar and beat until fluffy. Sift flour, salt and baking powder together; add this to egg mixture and beat thoroughly. Heat milk and butter to boiling point; add to batter with vanilla. Beat slightly. Pour into a greased and floured 8 x 8-inch pan. Bake at 350° for 20 to 30 minutes. When done, spread with topping immediately. Place under broiler until brown. Without topping, this cake is great for strawberry shortcake or is great with frosting. Double recipe for 9 x 13-inch pan.
Mix all ingredients together. Pour into well greased tube or bundt pan.	Bake 40-50 minutes at 370°.
Make cookies using 2 Ritz crackers, putting peanut butter between crackers. Then dip cookie in melted chocolate. Very good.
Trim crusts off bread, cut into 2-inch cubes. Melt cheese and margarine in double boiler. Remove from heat and fold in egg whites. Dip cubes into mixture until well coated. Place on cookie sheet and refrigerate overnight. Bake at 400° for 12 to 15 minutes, until golden brown. Makes 3 dozen.
Mix Jell-O with hot water. Drain juice from pineapple and mix with Jell-O. Add remaining ingredients. Chill.
Cream shortening. Add eggs and beat well. Add sugar. Mix well. Add salt, baking powder and vanilla. Alternate flour and milk. Mix well. Makes a layer cake. Bake at 350°.
In 9 x 2 1/2-inch spring-form pan with hand, mix crumbs, nuts and butter. Press mixture onto bottom and up sides of pan to 1 inch from top. Preheat oven to 350°. In large bowl with mixer on medium speed, beat cream cheese until smooth. Slowly beat in sugar. With mixer on low speed, beat in pumpkin, cinnamon, nutmeg, ginger, vanilla, salt, cloves and eggs. Beat 3 minutes, occasionally scraping bowl with spatula. Bake 1 hour. Turn off oven; let cheesecake remain in oven 1 hour longer. Remove. Cool in pan on wire rack. Cover and chill at least 6 hours. Serves 16.
Mix all ingredients in a large rectangular casserole dish. Bake at 350° for 45 minutes.
Mix applesauce, sugar and margarine. Dissolve soda in 2 tablespoons warm water; add to sugar mixture. Mix well. Add 2 cups flour, cinnamon, baking powder and vanilla. Mix 1 cup flour with pecans and raisins. Combine both mixtures; pour into a greased and floured tube pan. Bake at 350° for 1 1/2 hours.
Stir together in frying pan. Melt shortening first. Stir in dates, egg mixture. Stir until thickens. Cool a little and add 3 cups Rice Krispies in bowl. Pour mixture over all. Add nuts. Grease hands. Roll into small balls. Roll in coconut.
Mix jello and hot water until dissolved. Stir in crushed pineapple, strawberries and sliced bananas. Pour half of jello mixture into 9 x 12-inch pan. Chill until firm. Spread sour cream over firmed jello mixture. Pour remaining jello on top. Chill.
Mix in order given. Roll by hand into balls about 3/4-inch in diameter. Place on baking sheet. Bake at 325° for 30 minutes. Roll in confectioners sugar while hot. Repeat again rolling in sugar when cool.
Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and crushed berries. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute; cool. Beat cream cheese until smooth. Spread on bottom of baked pie shell. Fill shell with remaining berries; pour cooked berry mixture on top. Chill at least 3 hours or until set. Serve with whipped cream.
Bake cake as directed in 9 x 13 pan. Punch holes in cake with knife. Boil sugar and pineapple for 1 minute and pour over cake while warm.
Mix Cool Whip and cottage cheese. Sprinkle dry Jell-O powder over mixture. Mix together. Add well-drained fruit, if desired, but fruit is not necessary.
Saute the leeks and the onions in oil and butter (or margarine) until soft. Add the tomatoes. Cook for 5 minutes. Add the tomato paste and the previously drained juice together with the chicken broth. Add the orzo. This dish tends to taste even better the next day. Good Appetite!
Combine 1/2 cup sugar, flour, baking cocoa, egg yolks, milk and margarine in double boiler; mix well. Cook over hot water until thickened, stirring constantly. Add vanilla; stir until well blended. Pour into pie shell. Beat egg whites in mixer bowl until soft peaks form. Add remaining 1/2 cup sugar gradually, beating until stiff peaks form. Spread meringue over filling, sealing to edge. Bake at 350° until lightly browned. Yield: 6 servings.
Mix all in large bowl and transfer to 9 x 13-inch pan. Top with 2 cups corn flakes and 1/2 cup of melted butter mixed together. Bake at 325° for 45 minutes or until potatoes are tender.
Place 1 graham cracker square on a paper napkin. Top with chocolate and marshmallow. Microwave on High, just until marshmallow puffs up, about 20 seconds. Top with second cracker. Peanut butter or sliced bananas may also be added, if desired. Wait 3 minutes before eating so you don't get burned.
Pour drained potatoes into large casserole dish. Mix together sour cream, Cheddar cheese and celery soup. Then pour into potatoes, mixing well. Crush corn flakes and add butter, which has been melted, mixing gently with a fork. Sprinkle corn flakes mixture over top of potato mixture with a teaspoon. Bake for 45 minutes at 350°.
Cover two 18 x 12-inch pans with foil. Mix together ingredients. Pour half in one pan and half in other pan. Sprinkle on nuts. Bake in 350° oven for 10 to 15 minutes. Turn cakes out on dish towels that have powdered sugar sprinkled over them so cakes won't stick to towels. Roll up cakes and towels. Chill.
Stir all ingredients until well mixed. Spoon into small ovenproof dish. Bake at 350° for 30 minutes until bubbly.
Process garlic in food processor or until chopped finely (about 10 seconds). Add the onions and chop coarsely, about 6 pulses; set aside. Chop the tomatoes, about 5 pulses. Saute the onion mixture and raw rice in the oil in a large skillet over moderate heat until the onions are translucent and rice colors, about 6 minutes. Stir in the tomatoes, chili peppers and stock and bring to a boil. Reduce heat; simmer, covered, until fluffy, about 25 to 30 minutes.
Mix flour and sugar in a large mixing bowl. Add peanut butter, milk and egg. Mix well. Pour into a greased loaf pan. Bake at 350° for 50 minutes. Cool.
Heat oven to 350°. Cook noodles in medium saucepan. Brown hamburger and onion. Drain. Stir in noodles and all remaining ingredients except cheese. Mix well. Pour into ungreased 1-quart casserole. Bake at 350° for 15 to 20 minutes. Sprinkle with cheese; bake an additional 5 minutes or until cheese melts.
Mix all filling ingredients together well and pour into a 9 1/2 x 13-inch pan.
In large saucepan, combine all ingredients except spaghetti/noodles. Heat to boiling, stirring constantly. Cover and simmer 5 minutes until vegetables are tender, still stirring occasionally. Add spaghetti/noodles and heat thoroughly, stirring gently.
Wash and slice tomatoes. Salt and pepper to taste. In bowl beat egg and milk. In another bowl mix flour and meal. Dip tomatoes in egg and milk, then in flour and meal. Fry in hot oil until brown. Drain on paper towel.
Cook in skillet and pour over chow mein noodles or French fried onion rings.
Butter sides of a heavy pan. Combine sugar, milk and butter. Boil over medium heat to 236°. Remove from heat and add chocolate chips, Marshmallow Creme, vanilla and nuts. Beat until chips melt. Pour into a buttered dish.
Drain pineapple (need enough juice plus water to make 1 cup); heat to boiling. Dissolve jello and add cream cheese (blender works well), ice cream and pineapple. Refrigerate.
Cook broccoli, until it thaws. Drain and mix with other ingredients, except onion soup mix. Bake at 350° for 25 minutes. Remove and add onion soup mix on top of casserole. Return to oven for 2 minutes to brown onions.
In large mixing bowl, combine 2 1/2 c flour and the yeast. In a saucepan, heat milk, sugar shortening, and salt just till warm (115°-120°) and shortening is almost melted; stir constantly. Add to flour mixture. Beat at low speed of electric mixer, 1/2 minute scraping sides of bowl. Beat 3 minutes at high speed. Stir in as much of the reaming flour as you can mix with a spoon. Turn out onto lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic, 6 to 8 minutes total. Shape into a ball. Place in lightly greased bowl; turn once to greased surface. Cover, let rise in warm place until doubled, about 1 1/4 hours.
Dissolve yeast in warm water. Add sugar and salt. Add 1 cup flour and blend well. Add Crisco and egg and blend well. Stir in rest of flour and blend well. Cover bowl with wet towel and place over pan of hot water until doubled in size (about 2 hours).
Cook 6 potatoes in water with 1 onion and reserve at least 3/4 cup water when potatoes cooked. Mash potatoes with 2 egg yolks and cooked onion. Take 3/4 of mixture and line bottom of casserole dish. Place cooked vegetables on top of potatoes. Cook together 3/4 cup potato water, milk, butter and flour to boiling until thickened and pour over vegetables. Place remaining potatoes over this mixture and sprinkle top with shredded cheese. Bake at 350° for 30 minutes.
This recipe makes 4 nut rolls. This batter will keep in the refrigerator for 3 days.
Combine softened cream cheese and milk, mixing well. Add remaining ingredients; mix well. Makes 1 1/2 cups.
Brown and season ground beef. Mix together raw vegetables, tomato juice, water, tomato paste, canned tomatoes and sugar in large stew pan. Bring to a boil. Add ground beef and simmer until vegetables are tender. Serve.
Put fruit cocktail and pineapple together, including the juice. Drain mandarin oranges and add. Add the lemon pudding, dry. Then add the additional fruits you choose to use. The lemon pudding keeps the fruits from turning dark.
Early in day or day before serving: Preheat oven to 350°. Grease a 9 x 5-inch loaf pan. In large bowl, mix well first 7 ingredients. In small bowl, beat egg, pineapple with its liquid and remaining ingredients; stir egg mixture into flour mixture just until flour is moistened. Pour batter into pan. Bake 50 minutes, or until toothpick inserted in center comes out clean. Cool bread in pan on wire rack 10 minutes; remove from pan. Cool completely. Makes 1 loaf.
Brown beef in skillet, stirring to crumble. Drain. Add barbecue sauce and onion; stir well. Set aside. Separate biscuits and place 1 each in muffin cups, pressing up sides. Spoon meat mixture evenly into biscuit cups. Sprinkle with cheese and bake at 400° for 8 minutes or until golden brown. Yields 10 servings.
Tear apart one head of lettuce. Cut 1 head cauliflower into bite-size pieces. Cook 1 pound bacon until crisp and crumble. Slice red onion.
Freeze fruit for 30 minutes. In a blender container; combine fruit, milk, sugar, juice and vanilla. Cover; blend until smooth. With blender running, add ice through lid. Blend until slushy. Makes 4 serving.
Mix cake mix as directed. Bake cake in a large loaf pan. Take out of oven. Punch holes and pour can of Eagle Brand milk and the can of coconut milk over cake. Cool and put an 8 ounce container of Cool Whip over top of cake. Cover with frozen coconut.
Let cream cheese stand at room temperature until softened. In medium bowl, beat cream cheese until light and fluffy. Slowly add condensed milk. Stir in lemon juice and vanilla until well mixed.
Remove sausage from casings and crumble into a 5-quart Dutch oven. Add beef, onion and garlic. Cook over medium-high heat, stirring often to break up lumps of meat, until browned, about 15 minutes. Drain off any fat. Stir in tomatoes with their liquid, wine, tomato paste, Worcestershire sauce, salt, sugar, parsley, basil, fennel seed and pepper. Heat to boiling, stirring often. Reduce heat to low and simmer, uncovered, 30 minutes, stirring occasionally to prevent scorching.
Mix together oleo, eggs, cottage cheese and broccoli. Add cornbread mix. Bake 20 minutes at 350°.
Stir together first 4 ingredients. Melt butter in cake pan. Pour milk, sugar, flour and baking powder in pan (do not stir). Pour peaches over. Do not stir peaches in batter. Bake at 350° until it turns brown. Serves 6.
Prepare the cornbread according to instructions. Pour this into a lightly greased 9 x 13-inch pan (I used a light no stick spray). Meanwhile, be browning your hamburger mixed with the onion and bell pepper. Now mix in the rest of your condiments and pour this into the cornbread mix and pop the whole thing into the oven and cook according to the instructions on the prepared cornbread mix. This is really good. I took some to where I work and now it is called "Shirley's Quick Casserole". Enjoy!
Dissolve jello in 2 cups boiling water. Add cranberry sauce and stir together. Add undrained pineapple and chopped nuts. Place in refrigerator until set. Combine cream cheese and sour cream. Spread on top of jello when it is set. Extra good with ham or turkey.
Cover raisins with 2 cups water and cook down to soften 10 minutes. Drain. Add all to flour mixture. Mix and bake in a 9 x 9-inch baking pan at 350° for 35 minutes.
Preheat oven to 350°. Cube meat into bite-size squares. Spray frying pan with Pam and brown meat. Drain. Add vinegar; stir on medium heat until well blended. Cover and bake for 1 1/2 hours. Serve over cooked rice.
Sift flour and salt in bowl. Work in eggs, one at a time. Beat in sugar. Gradually stir in milk, cream and vanilla. Batter will be very thin. Spread raisins on bottom of a buttered 11 x 18-inch baking pan. Pour the batter into pan slowly. Bake in preheated 450° oven for 15 minutes. Reduce heat to 275° and bake 1 hour longer or until pudding is set and browned. Cool 20 minutes, then chill and cut in squares.