HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice cucumbers and onions into a large bowl. Sprinkle salt over them. Mix thoroughly. Let set for 3 to 4 hours. Drain well. Mix sugar and white vinegar. Mix well. Pour over cuke-onion mix and stir well. Put in freezer containers and freeze. Defrost at room temperature. Put 2 or 3 sprigs fresh parsley as garnish when you serve.
Wash beans; place in large pot with water and boil until cooked (covered). Place bacon in skillet and fry until cooked; remove all grease drippings and discard grease. Put cooked bacon in cooked beans and stir under low-medium heat. Place sausage slices in skillet and fry until brown. Remove all grease drippings and discard grease. Place cooked sausage slices in cooked beans and stir under low-medium heat. Place tomatoes, onion, cilantro, jalapeno peppers and 1 teaspoon margarine in skillet and saute. Then place in cooked beans and stir under low-medium heat for 30 minutes so that flavors mix. Enjoy!
Drain pineapple; reserve juice and set aside. Combine pineapple, pear, apple and nectarine. Set aside. Combine reserved pineapple juice, orange juice concentrate, honey and mint. Pour over fruit and toss gently. Cover and chill, stirring occasionally.
Preheat oven to 350°. Mix all ingredients together in order listed. Pour into greased and floured Bundt pan. Bake 1 hour. Remove from oven. Let stand 10 minutes in pan before removing.
Add enough flour to make a soft dough, about 3 to 4 cups. Roll out thin and cut with cookie cutter. Sprinkle sugar on top and bake at 350° to 375° about 8 to 10 minutes.
Combine all ingredients. Mixture should be very moist. Let mixture rest in the refrigerator overnight before baking. Pour into a buttered 9x13 baking dish. Bake at 350° for approximately 1 1/4 hours or until top is golden brown. Serve with caramel sauce.
Boil milk. Remove from heat and drop in oysters for 3 to 4 minutes. Remove oysters. Crumble 1/2 saltines in dish. Top with 1/2 oysters, celery and cheese. Repeat. Top with thin layer of saltines and cheese. Salt and pepper. Mix eggs, butter, Texas Pete and thyme in milk. Pour over top. Bake at 350° for 20 to 30 minutes until brown.
Cook peas according to package directions; drain well. Cook mushrooms and onion in butter or margarine until tender. Stir in sugar, 1/2 teaspoon salt and dash of pepper. Add cooked peas and pimento. Cover and heat through. Serves 4.
In a large pot cook celery and onion in butter until tender. Add remaining ingredients, except noodles. Simmer 30 minutes. Remove bay leaf. Add noodles and cook 10 minutes longer or until noodles are tender. Makes about a half gallon.
Cook chicken with at least 1 1/2-quarts salted water. When done, remove chicken and save broth. Take chicken off bone and cut into bite size pieces. Put stuffing in a large bowl reserving 1/2 cup plain. Add enough broth to make stuffing consistency of cornbread batter. Spray large pan with Pam; spread stuffing in pan. Place chicken over stuffing. Thin soup with 1/4 to 1/3 cup of broth. Spread over chicken. Sprinkle with reserved crumbs. Bake at 350° for 35 to 45 minutes, until browned and bubbly in center. Cool 10 to 15 minutes. Cut in squares.
Beat eggs, sugar, salt and flour together. Drain juices from fruit into saucepan with the egg mixture. Stir over low heat and cook until thick. Add fruit.
Mix all ingredients, except mustard, catsup and brown sugar. Put in 9 x 5-inch loaf pan. Mix remaining ingredients and spread on top of loaf. Bake at 350° for 1 1/2 hours.
Brown chicken in oil. Season with salt, pepper, garlic and basil. Cook for 10 minutes, turning frequently. Add the tomatoes which you have crushed by hand and sliced peppers. Cook, covered, 45 to 60 minutes. Serve with plain or garlic bread. Enjoy!
Brown beef and onion. Pour cooked macaroni over meat. Add remaining ingredients and stir well. Top with cheese. Put in 450° oven until cheese melts.
Stir together as for any other cake. Pour batter into 4 coffee cans. Bake at 325° for one hour.
Combine the first 6 ingredients and press into a 9-inch pie plate (bottom and sides). Bake for 15 minutes in a 425° oven. Pour off fat. Pour the peas or peas and carrots into shell. Sprinkle with the cheese. Boil the water. Add the potato flakes, milk, egg, butter, salt, onion and garlic salt. Mix thoroughly. (May need to add more potatoes if too thin or more milk if too thick.) Cover pie with potato mixture. Sprinkle with paprika. Bake again for 10 to 15 minutes until golden brown.
Brown meat, onion and season to taste. Place in shallow casserole pan and put Tater Tots on top. Pour the mixture of soup and milk over top and bake at 350° for 1 hour. May be made ahead and refrigerated until ready to bake.
Bake all ingredients in roasting pan with at least most of the meat covered with water. Set oven at 350° and bake for 1 1/2 to 2 hours. Let meat cool before cutting. Let gravy cool. Slice across grain and put back in pan. Let sit in cool area and heat before slicing.
Saute onions, peppers and garlic in oil until wilted. Add celery, carrots, zucchini, cayenne, thyme and basil. Mix well. Cover and steam for 10 minutes. Add beans, pasta, tomatoes and water. Simmer until veggies are just tender. Sprinkle with parsley. Freezes well.
Preheat oven 350°F. Grease 2 layer pans or a 9 x 13 inch pan. Cream shortening, sugar and eggs, then bananas and vanilla. Mix dry ingredients Add dry ingredients to banana mixture with buttermilk. Bake at 350° 30-35 minutes.
Blend all together and bake in oven for 20 to 25 minutes, until good and hot.
Beat eggs until light. Add oil, sugar, zucchini and pineapple. Add dry ingredients. Mix. Pour in 2 loaf pans and bake for 1 1/2 hours at 325°.
Bake beef roast until partially done. Cool. Cut in pieces. Put back in sauce. Bake in oven a total of about 4 hours.
Mix ingredients into greased casserole dish. Dot with butter. Bake at 350° for 30 minutes.
Dissolve jello in hot water; stir in cranberry sauce and 50/50. Pour into a nice glass bowl. Chill until set. Top with a thin layer of sour cream and a sprinkle of cinnamon/sugar.
Preheat oven to 425°. Combine filling ingredients in order given. Mix well. Pour into pie shell. Bake 15 minutes. Reduce temperature to 350°. Bake for 45 minutes longer.
Saute vegetables without tomatoes in butter. Should be crisp, not soft. Drain well. Add seasonings.
Beat eggs with electric mixer in a large bowl on high speed for about 4 minutes. Gradually add sugar. Beat at medium speed about 5 minutes. Combine milk and persimmon pulp. Combine flour and baking powder. Add persimmon mix and flour mix to egg mix. Beat until combined. Pour in a greased and floured 9 x 9-inch baking pan. Bake at 350° for 35 to 40 minutes. With a fork, poke holes in top of pudding and pour batter slowly over pudding. Bake 15 minutes more.
Drain salmon, reserving 2 tablespoons of liquid. Flake salmon. Combine with liquid and remaining ingredients. Mix well. Shape into loaf. Bake at 350° for 45 minutes.
Pat crescent rolls flat on lightly greased cookie sheet or pizza pan. Bake in a preheated 350° oven for 8 to 10 minutes or until golden brown.
Make hole in top of bread and scoop out inside of loaf. Tear into bite size pieces. Put mayonnaise mixture into center of loaf and dip bread. Enjoy!
Combine 2 cups of flour, yeast and salt in large bowl. Stir well to blend. Add molasses and butter. Add hot tap water. Beat with electric mixer at medium for 2 minutes. Add 1 more cup of flour. Beat at high speed for 1 minute or until dough is thick and elastic. Stir in oats. Gradually stir in just enough flour to make soft dough. Turn onto floured board. Knead 5 to 10 minutes. Cover with plastic wrap or towel. Let sit 20 minutes on board. Punch down and divide in half. Shape into loaves; let rise. Bake at 375° for 35 to 45 minutes. Can refrigerate dough from 2 to 24 hours.
Cook chicken. Cool; shred into small pieces. Combine mayo and 1/4 cup sour cream; stir well. Add chilies and next 3 ingredients; stir well. Combine chicken and onion; add to sour cream mix. Stir, cover and refrigerate 2 hours. Place tortillas on a baking sheet; sprinkle cheese over top. Bake at 300° for 10 minutes, until cheese melts. Transfer to individual serving plates. Arrange lettuce over tortillas. Top with chicken. Garnish with sour cream and tomato. Serve with picante sauce.
Combine all the ingredients in a bowl. Lightly grease a loaf pan and press in mixture. Bake 45 minutes at 325°.
Peel and cube potatoes. Cook in pan with water to cover them. Drain and set aside. Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in potatoes, salt and pepper. Cook 5 minutes or until thoroughly heated. Yield: About 2 1/2 cups.
Completely dissolve Kool-Aid and sugar in water. Stir in juice and pineapple. Freeze in quart containers. To serve, thaw at room temperature for 3 hours. Put partially thawed slush in punch bowl and add ginger ale.
Mix margarine, vanilla and peanut butter together. Add powdered sugar and mix well together. Melt wax and chocolate chips in a double boiler pan. Roll mixture into balls and chill while chips and wax melts. Roll in chocolate chips and set on wax paper. Makes about 60 pieces.
Heat together green pepper, celery and onion. When tender, add remaining ingredients and heat on low until heated thoroughly.
Add salt, tomatoes and corn; mix well. Pour into 9-inch shallow casserole. Combine cornbread mix, egg and milk; mix well. Spread evenly over top of hamburger mixture. Bake at 350° for 30 minutes. Top with cheese and bake 5 minutes or until cheese is melted.
Mix all ingredients together and pour over ribs in a fairly shallow pan or until ribs are just covered. Bake, uncovered, in a 375° oven 1 1/2 hours. Turning ribs partially through cooking time is a good idea. Extra sauce can easily be strained, fat removed and thickened if desired and poured over rice.
Melt butter; stir in flour and then cream of mushroom soup and Sauterne. Cook, stirring constantly until mix boils and thickens. Add Parmesan cheese. Arrange fish fillets in single layer in greased, shallow baking dish. Pour sauce over fish and bake 25 minutes at 375°. Serves 4 to 6.
Place all ingredients in blender jar. Blend at crushed ice speed for 30 seconds. Pour into glasses. Serve immediately. Makes 3 1/2 cups.
Place all ingredients except pecans in mixing bowl and let soften. Mix together and roll into balls (makes two). Roll balls in chopped pecans and chill in refrigerator.
Dissolve yeast in warm water. Add buttermilk and remaining ingredients. Mix well; place in covered bowl in refrigerator. Use a little each day. No need to let rise. Knead a little before cutting. Grease both sides of biscuits. Bake at 400° for 20 to 30 minutes. If you don't use all the dough at once, punch dough down daily. It will keep a week or longer.
In a large mixing bowl, mix egg, brown sugar, sugar, peanut butter, shortening, vanilla and milk. Then mix in flour, baking soda and salt. Mix well together. Form dough into equal size balls, roll in sugar and place on ungreased cookie sheets. Cook at 375° for 10 to 12 minutes. Top each one immediately with chocolate kiss, pressing down firmly so cookie cracks around the edges. Makes about 48 cookies.
In medium saucepan bring rice and water to a boil. Simmer covered until rice is tender (about 25 minutes). In small bowl stir together sugar, cornstarch and salt. Stir into hot rice with half and half. Stirring constantly bring to a boil and boil for 1 full minute. Add butter and vanilla. In a small bowl slightly beat eggs. Into this gradually stir in 1 cup hot rice mixture. Gradually stir this back into the remaining rice. Stir often until mixture bubbles. Let stand at room temperature until cool. Serves 6 to 8.
Line pie plate with one crust. Combine 1 tablespoon sugar and 2 tablespoons flour. Rub over pastry to prevent sogginess. Cook raisins in buttermilk and water until tender. Combine remaining sugar, flour, salt, cinnamon and cloves. Add to raisin mixture. Let cool. Add beaten egg, lemon juice and butter. Pour into pastry shell. Cut remaining crust into strips and place over filling. Bake at 475° for 15 minutes. Reduce to 350° for 30 minutes longer. Keeps well up to 2 weeks.
Beat instant pudding and milk until thick; add whipped cream, sour cream and sugar. Then layer vanilla wafers, bananas and pudding in dish. Refrigerate until serving. Serves 6 people.
Mix the sugar, cherries, milk, vanilla and frosting mix. Roll in balls and place on cookie sheet; chill.
In bacon grease, saute bell pepper, onion, and uncooked rice until rice is golden brown. Add consomme, worcestershire sauce, salt, and cumin seed. Cover and simmer for 20 minutes or until liquid is almost dissolved.
Combine graham crackers, butter and sugar and press into 9 x 13-inch pan. Beat cream cheese until fluffy. Add eggs and sugar; beat until smooth. Pour over graham cracker crust. Bake at 325° for 20 minutes.
Cook tomatoes; strain to remove skin and seeds. Put celery, pepper, onion and parsley through food processor or blender. Add to prepared juice. Cook until boiling, then simmer for 30 minutes or thicken. Add butter and remaining ingredients. Continue simmering. You may want to thicken with a little cornstarch or flour in a paste. Add to sauce. Ladle into jars or containers if freezing. Process 10 minutes at 5 pounds pressure.
Melt 8 ounces of the chocolate over simmering water. Cool slightly. Divide paper cups into stacks of 3 each. Using a small brush, coat the inside of the cup with a thin layer of chocolate. Refrigerate 1 hour. Carefully peel off paper. Melt remaining chocolate over simmering water; stir in butter. Stir in egg yolks, one at a time. Beat egg whites and cream of tartar until stiff, adding sugar gradually. Stir in framboise. Fold a cup of egg whites into mousse mixture to lighten it. Fold in remaining egg whites.
In skillet, heat 1 cup water, the cinnamon candies and a few drops red food coloring until candies are melted. Place apple rings in syrup; cook slowly, turning occasionally, about 20 minutes or until tender. Place links in another skillet; add 3 tablespoons water. Cover tightly; cook slowly for 8 minutes. Uncover; cook, turning sausages until well browned. To serve, insert hot sausage link in center of each apple slice.
Preheat oven to 400°. Grease a cookie sheet. In medium-large bowl with mixer at medium speed, beat all ingredients. Drop mixture by rounded tablespoonfuls, at least 2-inches apart, onto cookie sheet. Bake 8 minutes or until top springs back when pressed with finger. With spatula, remove cookies to wire racks to cool.
Brown hamburg, onions and pepper; add 1/2 can tomato soup to meat mixture. Mix well. Add cooked vegetables to meat mixture. Pour mixture into 1-quart baking dish. Top with mashed potatoes. Bake at 375° until topping is browned. Sprinkle with grated cheese.
Rub roast with salt and pepper; brown in fat. Add water, tomato sauce, tomato paste, bouillon cubes, onions and garlic. Cover; cook over low heat for 1 1/2 hours, stirring occasionally. Combine remaining ingredients; pour over meat. Cover; continue cooking about 1 hour or until tender. Add more water if needed. Remove to hot platter. Skim off fat from gravy, then thicken with 2 tablespoons flour mixed to smooth paste with water.
Melt oleo in dish. Pour in bread mix; add corn. Stir in sour cream. Bake at 350° for 45 minutes. Add cheese and let melt.
Mix all ingredients together and pour into graham cracker pie crust. Freeze for 2 hours and serve.
Boil water and sugar for 2 minutes. Place chocolate chips in blender and pour boiled sugar/water over them. Blend for 2 minutes. Add egg yolk and blend one minute. Add flavoring and blend a few seconds. Fold chocolate mixture into whipped cream. Place in serving dishes. Chill 1 hour and serve.
Simmer slowly. This is good to use with leftover beef or pork roast and put in buns.
Cut tomatoes in half and squeeze out the seeds. Dice the flesh and combine with capers or arugula or basil, 1 teaspoon oil, vinegar, salt and pepper.
If you are using packaged dressing mix, prepare according to directions and refrigerate. Mix together and set aside, shrimp, snowpeas, olives, pimentos, artichoke hearts, scallions and tomatoes. Cook and drain pasta and toss with all ingredients. Add dressing and garnish with parsley. For variety, add seasonal vegetables.
Using a whisk, mix pudding with milk. Fold in whipped topping. Place layer of graham crackers on bottom of 9 x 13-inch pan. Top with half of pudding mix. Repeat layers: graham crackers, remaining pudding, graham crackers. Top with Chocolate Sauce.
Mix all ingredients in blender or food processor until powdered. You can also use decaffeinated coffee. Store in airtight container. Put 2 rounded teaspoonfuls into a cup filled with hot water.
Sprinkle the sugar over the cabbage, green pepper and onion. Bring the remaining ingredients to a boil and pour while hot over the cabbage mixture. Cover. Cool and refrigerate overnight. Makes 1 quart.
Mix together lettuce, green pepper, onion and celery and put in 13 x 9-inch pan. Mix together peas, eggs, cheese, bacon, salad dressing and sugar and put on top of first layer. Mix some cheese and bacon with dressing. When complete, cover with foil and put in fridge overnight.
Mix pudding mix and milk until smooth and as it thickens, add the Cool Whip. Let set in refrigerator until firm, then spread over a small sheet cake. For special times, ice your cake out of the pan, then add a layer of no-sugar Just Fruit Preserves and then another layer of Cool Whip.
Put in a pinch of boys and a teaspoon of girls. A half cup of teacher and stir good. After that put in your science teacher and book. Here's a big part, put in your brain! Now add your Social Studies book. Stir one more time. Put in oven for five hours. Then you've got a good school day!
Cream butter gradually. Beat in 2 1/2 cups sugar. Add egg yolks, one at a time, beating well after each. Combine flour and soda; add to creamed mixture alternately with sour cream, beginning and ending with flour. Stir in vanilla and lemon extract. Beat egg whites at room temperature until foamy. Gradually add 1/2 cup sugar, one tablespoon at a time, beating until stiff peaks form. Gently fold into batter. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 30 minutes, or until wooden pick comes out clean. Cool in pan for 10 to 15 minutes.
Take juice from pineapple and oranges; add enough water to make 3 cups. Cook tapioca in liquid and sugar. When thick, add orange juice and fruit; chill.
Line 1 1/2-quart casserole with 1 tablespoon butter. Pour in half of boiled rice. Place 1 tablespoon butter in pint size saucepan; add flour and brown. Add onion and chili pepper and cook 5 minutes, stirring constantly. Add shrimp, celery and tomato sauce. Salt and paprika to taste. Pour sauce in casserole; top with remaining rice. Bake in preheated oven at 350° for 25 minutes. Serve hot.
Place peaches in pan; cover with boiling water. Cook until tender. Sweeten to taste with 1/2 cup sugar, more or less. Allow to cool.
Preheat oven to 350°. In a greased 2-quart casserole with a lid, combine all ingredients. Bake, covered, until rice is cooked, about 1 hour. Makes 4 servings.
Mix eggs, oil, sugar and vanilla together. Add remaining ingredients. Mix all together. Bake for 1 hour at 350°.
I use fresh field corn, not sweet corn. Shuck and silk corn thoroughly. Cut corn off cob and wash. Put corn in plastic container 3/4 full of baking soda water. Let soak 2 days. Corn will swell. In wash pot, cook corn in fresh water with salt about 6 hours (cooking hard) until tender. Wash corn well, rubbing with hands until skins fall off. Eat as is or salt and pepper and fry. Yum, yum!
Heat oven to 400°. Mix potatoes, sauce mix, water, corn and milk in ungreased 2-quart casserole. Stir in beef and 3/4 cup cheese. Bake, uncovered, 30 to 35 minutes or until top is golden brown. Sprinkle with remaining cheese. Let stand a few minutes.
Scald tomatoes; peel. Cook 15 minutes; drain off half the juice. Chop remaining vegetables; add tomatoes. Simmer about 1 1/2 hours. Tie spices in cloth bag; add with remaining ingredients to tomato mixture. Continue cooking 1 1/2 hours. Remove spices; seal in hot, sterilized jars. Makes 6 pints.
Cover potatoes with water; salt and pepper to taste. Add onion. Bring to boil; simmer for 12 to 14 minutes, until tender but not mushy. Gently mash into small chunks. Add cayenne pepper, all-purpose seasoning, the margarine, cheese, milk and bouillon cubes. Bring to a gentle boil, stirring occasionally. Simmer until cheese and margarine melt. Recipe can be halved or doubled.
Mix first 3 ingredients. Spoon over chicken and bake at 375° for 45 minutes.
Chop chicken into small pieces. Add all other ingredients to chicken. Save 1/2 cup cheese for top of dish. Bake in a preheated 350° oven for 15 minutes or until hot and bubbly.
Combine and press in 9-inch spring-form pan. Lightly grease pan. Can use graham cracker crust.
Preheat oven to 400° ten minutes before wafers are to go in. Grease cookie sheets. Combine all ingredients and work into smooth dough. Divide dough in half making 2 rolls about 8-inches long and 1 1/4-inches in diameter; put them in refrigerator to chill. When firm, slice into wafers 1/8-inch thick. Place on prepared cookie sheets and prick with fork. Bake at 400° for 10 to 12 minutes.
Mix shortening and brown sugar. Stir in flour. Bake at 350° for 10 minutes. Combine remaining ingredients. Spread over first mixture. Bake at 350° for 25 minutes.
Saute onions in butter until transparent (DO NOT BROWN). Add sherry and cook until reduced. Mix cooked onions with cheese, mayo, pepper and garlic salt. Bake in an 8X8 glass dish at 350 degrees for 30 minutes. Pour mixture into hollowed round bread, sprinkle with paprika and broil 2 minutes. Serve with crackers and bread. Serves 10-12.
In 1 1/2-quart saucepan, melt margarine and saute onion until tender. Stir in bread crumbs, sugar, salt and pepper. Arrange a layer of tomatoes in 1 1/2-quart casserole. Top with onion and bread crumbs. Repeat layers until all is used, ending with crumbs. Bake, uncovered, in preheated oven at 375° for 35 minutes.
Mix together shortening, sugar and eggs, using mixer. Add bananas, apples and orange juice. Sift together flour, soda and salt. Add dry ingredients by hand. Mix together nuts and add gently into the batter. Place in greased long, large loaf pan (4 1/2 x 2 1/2 x 13-inch). Bake at 350° for about 60 minutes. Makes 1 large loaf.
Melt margarine; pour over bread stuffing. Put 1/2 mixture in bottom of 9 x 13-inch dish. Boil chicken; tear off bone. Add layer of chicken and 1/2 soup and water mixture. Add layer of chicken and remainder of soup mixture. Top with 1/2 bread crumbs. Bake until heated.
Combine all the ingredients (except nuts) in top of double boiler. Place over hot water. Stir until smooth. Add nuts and mix well. Spread candy in buttered 9 x 5-inch pan. Cool and cut.
In medium casserole dish, place crackers (broken into large pieces). Melt oleo and pour over crackers, stirring lightly to coat. Boil chicken, debone and arrange on top of crackers. Mix together soup, sour cream, chicken broth, pepper, salt, garlic salt and celery salt. Pour over chicken. Bake in 350° oven for 15 minutes or until bubbly.
Place lentils in bowl. Add water; soak overnight. Drain and discard soaking water. Wash lentils well in water. Place lentils in soup pot; cover with 3 quarts of water and bring to a boil. Add onion, celery, carrots, tomatoes, olive oil and spinach. Salt and pepper to taste. Add grated cheese.
In a bowl, combine the first 6 ingredients. In a small bowl, combine the mayonnaise, relish and seasonings. Stir into pea mixture. Cover and refrigerate until serving. Yield: 8 to 10 servings.
Brown hamburger meat and drain. Chop tomatoes and chili peppers. Mix all ingredients together and cook. Serve with shredded cheese on top, if desired.
1. Cook broccoli 5 minutes and put in large greased cass erole dish. Sprinkle onion over broccoli. 2. Pour soup and sprinle cheese on. Mix stuffing with Margarine and put on top. 3. Bake at 350° for 30 minutes with cover on then 15 minutes with uncovered.