HumbleIntelligence/food-ner-1-Million huggingface dataset:
Split or cut in rings all pickles. Soak in brine made of 1 pint salt to 1 gallon water for 3 days. Drain and soak in fresh water for 3 days, changing to fresh water each day. Put in 1 gallon water, 1/2 cup vinegar and alum solution; simmer until hot through, 15 to 20 minutes; drain. Place pickles in jars. Boil vinegar and spices for 3 minutes. Pour over pickles and seal. Will be ready to use in 10 days.
Cut biscuits into quarters. Mix 1/2 sugar and 2 teaspoons cinnamon together. Mix together with biscuits in large bowl with lid. Cover and shake well. Pour into greased Bundt pan. Mix together 1 cup sugar, 1 teaspoon cinnamon and melted butter. Drizzle over biscuits. Bake at 350° for 45 minutes.
Tear lettuce into small bite-size pieces and place in 9 x 13-inch dish or Tupperware. Layer remainder of ingredients in order given. Add sugar to mayonnaise and spread over the top as you would frosting. Top with grated cheese. Cover and refrigerate for 8 to 12 hours. Cut out in squares. Stays fresh longer since mayonnaise is not mixed into salad.
Grate zucchini and onion and fry in butter slightly. Combine with all other ingredients in round casserole dish. Bake, uncovered, at 350° for 1 hour.
Dump cans of chili and taco sauce into small saucepan. Using medium heat, bring to a slow boil. Chop cream cheese. Add to sauce and stir until smooth. Add chili powder to taste. Serve with nacho chips.
Peel, core and slice apples. Place slices into micro-safe dish. Mix honey and orange juice and pour over apple slices. Sprinkle with cinnamon. Toss to coat well. Cover with plastic wrap. Microwave on High for 2 minutes. Stir. Recover and micro 2 more minutes. Serve hot. Yields 4 servings. Has 55 calories, fat free.
Brown onion and green pepper in 2 tablespoons of butter or oleo. Mix mayonnaise and sour cream together. Mix sour cream mixture with onion and green pepper. Combine all with mixed vegetables. Top with Parmesan cheese. Bake in glass baking dish at 350° for 25 minutes.
Stir some of the apple juice into the orange concentrate until the orange juice is melted and blended. Add the rest of the apple juice, soda and ice cubes. Cut some of the zest from the orange and lemon and add it to the punch. Slice the orange and lemon and float the slices on top of the punch. Makes about 35 six-ounce cups of punch.
Toast pecans in butter in skillet. Combine with spinach, mushrooms, water chestnuts, cucumber, eggs and bacon in salad bowl. Add salad dressing; toss to mix well. Let stand for 2 hours to improve flavor. Yields 12 servings.
In a covered blender container at low speed, blend all ingredients (except oil) until well mixed. Then turn control to high speed. Remove center of cover or cover; very slowly pour oil in a steady stream into the mixture. Continue blending until well mixed. Cover and refrigerate dressing.
Mix all ingredients together and refrigerate for at least one hour. Great on breakfast waffles or whole wheat bread toast.
Place beans in a Dutch oven and cover with water; bring to a boil. Boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse; return to Dutch oven. Add 6 cups water and all other ingredients except oil; bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until the beans are tender. Discard the bay leaves. Add oil and heat through. Makes 12 servings.
Cook and stir zucchini, onion and margarine for 10 minutes. Add parsley flakes, salt, pepper, garlic powder, basil and oregano. Combine eggs and Mozzarella or Meunster. Mix all together. Take crescent rolls and press into a 13 x 9 x 2-inch baking pan to form a crust. Pour vegetable mixture over crust and bake at 350° for 20 minutes.
Mix sugar, corn syrup and water in a heavy saucepan. Cook, without stirring, until a candy thermometer shows a reading of 300°.
In a large strainer, rinse vegetables to thaw. Place in 1 3/4-quart casserole dish. Rinse chicken and pat dry. Brush chicken on all sides with mayonnaise. Combine bread crumbs and cheese. Roll chicken in crumb mixture. Arrange chicken pieces on top of vegetables. Sprinkle chicken with paprika and remaining bread crumbs. Cover and cook at 325° for 45 minutes to an hour or until chicken is tender. Microwave on High for 10 to 12 minutes.
Combine sugar, corn syrup, water and salt in a 3-quart microwave-safe bowl; stir well. Microwave mixture at High 5 to 6 minutes; stir well. Cover with heavy-duty plastic wrap; microwave at High 2 minutes. Uncover; stir well. Microwave at High, uncovered, 7 to 9 minutes, or until mixture reaches hard ball stage (260°).
Sauce: Mix green chilies, cream of chicken, chicken broth, chili powder, black pepper, garlic powder and onions together.
Mix all ingredients thoroughly and cook over medium heat until soft ball stage. Stir constantly. Cool slightly. Beat until mixture starts to thicken. Drop candy rapidly from spoon onto greased wax paper to form patties. If candy comes out too hard or too soft, place back in pan, add a little water and recook.
Bake cake in oblong pan. Ice cake with your favorite frosting while warm. Layer scraps of frosted cake and ice cream in flute glasses or other stemware. Top with ice cream or whipped cream.
Layer potatoes, onions, salt and cheese in a large greased baking dish. Pour in chicken broth. Add enough broth to fill dish halfway. Bake at 350° for 1 hour. Test for doneness of potatoes.
Crust: Melt margarine in 9 x 13-inch pan. Sprinkle 1 cup flour over melted margarine. Add 1/2 cup chopped pecans on top of flour. Bake at 400° for 10 to 20 minutes; watch. Set aside to cool.
Combine soup, salad dressing and milk in a large mixing bowl. Mix in shrimp, water chestnuts, celery, parsley, onion, rice and Tabasco. Add salt if desired. Pour into casserole and cover with breadcrumbs which have been mixed with melted butter. Bake uncovered at 350° for 30 minutes. Yields 6 plus servings.
Press hash browns into bottom and sides of 9-inch pie plate. Drizzle with butter. Bake at 425° for 25 minutes. Combine the ham, cheese and green pepper. Spoon over crust.
Drain mandarins. Arrange mandarin segments in bottom of serving bowl, sprinkle with sugar and coconut. Repeat layers, ending with mandarins. Chill for at least 1 hour before serving. This is especially attractive when put in a clear bowl. This can be served as a side dish for curry or pork or as a dessert. Serves 6.
Toss spinach, mushrooms, chopped eggs and crumbled bacon. Whisk remaining ingredients together. Toss with vegetables to coat spinach. Yield: 8 servings. Carbohydrate 5 g, protein 6 g, fat 33 g, calories 333.
Sprinkle pudding on pineapple. Spread Cool Whip on pudding. Keep refrigerated.
Pull out stems of mushrooms after washing. Dry mushroom. Chop stems and mix with sausage. Cook on low heat until red is gone from sausage. Drain and mix with bread crumbs and cheese. Stuff into mushroom caps. Cook 20 minutes at 350° or until brown. Mushrooms will turn dark during cooking.
Cream eggs and sugar. Add flour, 1 teaspoon oil, baking soda and salt alternately with milk and vanilla. Beat well. Pour onto a greased cookie sheet with sides. Bake at 350° for 25 minutes; while still hot, spread with peanut butter. Cool in refrigerator. Melt Hershey bar in a double boiler with 1 teaspoon oil. Spread over peanut butter and refrigerate. When cool, cut into squares.
In small mixing bowl, combine cream cheese, butter and vanilla. Beat at low speed until light. Gradually add sugar, beating until fluffy. If necessary, add milk to make of spreading consistency.
Preheat ove to 450°. For plain focaccia, roll out dough in a circle, as if for a thicker than usual pizza crust. Brush with olive oil and bake on a cookie sheet or pizza stone that has been sprinkled with corn meal or flour. Remove from oven in 15 to 20 minutes or when golden brown. Serve hot with plain or flavored olive oil for dipping. If desired, you may flavor the dough before baking by mixing in 1/2 cup chopped olives (Greek olives are great!), roasted peppers or whatever.
Beat egg; add sugar and lemon juice. Bring to a boil. Add orange extract and vanilla extract. Let cool. Add Cool Whip. Serve with fruit. Store in refrigerator.
Combine ingredients (except almonds), blend well by hand. Spoon into ovenproof dish. Sprinkle with toasted almonds. Bake at 375° for 15 minutes. Serve with crackers or bread.
Using a 9 x 13-inch pan, fill half full with shredded lettuce. Layer onion, green pepper, peas, mayonnaise, sugar and cheese in order. Refrigerate overnight.
In large kettle, cook potatoes, carrots and celery in water until tender, about 20 minutes. Drain, reserving the liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper. Gradually add milk, stirring constantly until thickened. Gently stir in reserved cooking liquid until soup is of desired consistency, approximately 1 cup plus or minus. Yield: 8 to 10 servings (about 2 1/2 quarts).
Mix stuffing mix with boiling water and oleo. Cook, in another pan, the vegetables. Boil until soft and drain. Add chicken soup and sour cream; mix together.
Soak gelatin in cold milk. Dissolve in hot milk. Pour over yolks. Add sugar, salt and vanilla. Cook over low heat until slightly thickened. Fold in egg whites. Pour in mold and chill.
Boil chicken in 4 cups water, salt and pepper. Save broth. Cut up cooled chicken. Place chicken in bottom of casserole. Mix 1 1/2 cups broth with soup. Pour over chicken. Mix 1 1/2 cups broth with croutons. Put on top of chicken. Bake 30 to 45 minutes at 350°.
Thaw frozen bread dough. On lightly floured surface, roll out each loaf into a circle, about 10-inches in diameter, about 1/4-inch in thickness. Brush surface with oil. With pizza cutter or sharp knife, cut each circle into 8 triangles or wedges.
Preheat oven to 425°. In cup, mix thyme, rosemary, oil, paprika, salt and pepper. With hands, rub chicken quarters with herb mixture. Place chicken quarters, skin side up, on rack in large roasting pan. Roast chicken 40 minutes (do not turn) or until juices run clear and it is golden. Serve hot or refrigerate to serve cold later.
Brown ground beef in large kettle, breaking it up with a spoon as it cooks. Add onion and garlic. Cook, stirring occasionally until soft. Stir in beef bouillon, water, tomatoes, wine, herbs, salt and pepper. Bring to boil; lower heat and simmer 30 minutes. Add rice and vegetables. Simmer 20 minutes longer. Makes 10 to 12 servings. Freezes well. This is thick soup; when reheated, add beef bouillon and water.
Beat with a mixer until creamy. Pour on cake as soon as it comes out of the oven. Cool in the refrigerator for 5 minutes.
Brown beef and drain grease off. Add pork and beans, mushrooms and taco mix. Simmer 15 minutes.
Put pecans in unbaked pastry shell. Mix other ingredients. Pour over nuts (pecans will float when coated). Bake at 350° for 1 hour.
Simmer tea, cloves and cinnamon for 15 minutes. Add orange juice, pineapple juice and lemon juice. Add 1/4 cup sugar to sweeten.
Mix shrimp with cream cheese and add minced ingredients, using enough French dressing to make this to spreading consistency.
Preheat oven to 400 degrees. Combine all ingredients in a 9x13 inch baking dish; mix well. Bake 45 to 50 minutes or until potatoes are tender, stirring occasionally.
Place ham and cheese slices on each breast half. Roll up chicken from narrow end. Secure with toothpicks. In skillet in hot oil, cook chicken 10 minutes or until browned on all sides. Spoon off fat. Stir in remaining ingredients. Heat to boiling; reduce to low, cover and simmer 10 minutes or until chicken is fork-tender. Garnish with chopped, fresh parsley. Serves 4.
Cook broccoli. Chop and put in bottom of long baking dish. Cook chicken, debone and place on top of broccoli. Mix soup, mayonnaise and lemon juice; put on top of chicken. Sprinkle curry powder on top. Bake, covered, at 350° for 1 hour and 30 minutes.
Cream butter and sugar. Beat eggs slightly and add to butter and sugar. Beat until smooth. Sift flour and blend with creamed mixture. Mix in pineapple including liquid.
Preheat oven to 350°. Spread nuts on parchment-lined baking sheet. Bake 8 minutes or until lightly browned. In saucepan, combine Port, sugar, pepper and bay leaf. Bring to a boil. Cook over moderate heat, stirring occasionally, until slightly thickened, 3 to 4 minutes. Discard bay leaf. Add walnuts to saucepan, stirring evenly to coat. Using a slotted spoon, drain nuts very well. Bake in a single layer on parchment-lined baking sheet. Bake 12 minutes or until nuts are mostly dry. Serve with Stilton and wafer crackers.
Dissolve sugar, molasses, water, butter and vinegar in saucepan. Boil until it cracks in cold water. Remove from heat; add soda and stir quickly. Pour over popcorn. Bake at 250° for 1 hour. Cool. Makes 4 to 6 quarts.
Place fruit in bottom of pan. Add dry cake mix over fruit. Top with melted butter and nuts. Bake at 325° for 1 hour.
Mix sugar, cocoa and milk. Bring to a boil. Add stick of butter and boil until soft-ball stage. Remove from heat. Add vanilla and peanut butter. Beat by hand until thick. Pour on plate to set.
Cook raisins in water until they boil up. Remove from heat. Add baking soda, shortening, sugar, flour and spices. May put in apples or other fruits.
Brown chops in skillet; place into a 2-quart casserole. In small bowl combine bread cubes, onion and seasoning. Add water and melted oleo. Top each pork chop with 1/4 cup or more of dressing. Combine soup and water in skillet used to brown chops and heat. Pour over the chops and dressing. Bake, uncovered, at 350° for 1 hour.
Combine turtle meat, beef stock, bay leaf, mace, lemon juice and Tabasco sauce. Bring to boiling and cook until turtle meat is tender. Remove bay leaf and mace. Add egg white and season with salt and pepper. Add sherry after removing soup from heat.
Sauteing half the onion in margarine, gradually add the flour and half and half to make a thick white sauce. Season with white wine and Worcestershire sauce to taste. Add hot sauce, salt and pepper. Add 1 pound crab meat. Fill shells, cover with bread crumbs and pour on melted margarine.
Combine all ingredients in casserole dish. Cook for 1/2 hour to 45 minutes. Season with a dash of salt and pepper.
Wash berries and combine with 2 cups of sugar; boil for 5 minutes. Remove from heat and add remaining 2 cups of sugar. Return to heat and boil 10 minutes. Pour mixture into open pan and let stand 2 days or longer, stirring often, before placing in jars. Preserves will be nice and thick. Cook only 1 quart at a time, although you may add as many "runs" as you like to the pan to stand.
Combine butter, cheese, flour, salt and cayenne pepper in bowl; mix well. Spoon into pastry bag. Press into straws on nonstick baking sheet. Bake at 350° for 7 minutes. Yields 100 servings.
Dredge the squirrel pieces in a mixture of flour, salt and pepper (to taste). Fry in oil at a medium temperature. Turn the pieces often for even cooking. Cook until browned and tender.
Cook in heavy skillet sugar, milk, Karo and peanuts until it forms a soft ball when dropped in cool water. Add vanilla and butter. Beat until thick. Pour out. Patty will be soft.
Mix all ingredients and pour into a casserole dish sprayed with Pam. Bake at 350° for 35 minutes.
Cook chicken in a little white wine and seasonings. Combine chicken, grapes and celery. Whip together mayonnaise and sour cream. Mix together about 4 hours before serving to allow flavors to blend. When serving, garnish with almonds. Preparation time: 30 minutes. Serves 6 to 8 people.
Reserve 1 cup of the cake mix or topping. In a bowl, combine the remaining cake mix, 1 stick melted margarine and 1 egg. Press into the bottom of the pan.
Break cauliflower into florets in 2-quart casserole. Cover with plastic wrap or glass lid. Cook in microwave oven on Full power for 8 to 10 minutes or until cauliflower is tender. Stir in remaining ingredients. Chill for 2 to 5 hours before serving.
Preheat oven to 325°. Combine soda and buttermilk; let stand a few minutes. Cream sugar, oleo and shortening. Add egg yolks, one at a time, beating well after each addition. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla. Beat in pecans and coconut. Beat egg whites until stiff and fold in batter. Bake in three 9-inch pans, greased and floured, at 325° for 25 minutes or until done.
Mix together the ground meat, eggs, applesauce and bread crumbs. Shape into balls. Place into casserole dish.
Cream butter and sugar together. Add eggs, one at a time, beating thoroughly after each addition. Sift flour once, then add baking powder and sift twice more, then add milk and flour, beating god after each addition.
Mix mixture and dip boiled wieners into it; drop into hot deep fat until brown. Serve with French fries and for an extra treat try some medium hot salsa ketchup.
Melt butter; add other ingredients and mix well. Mold dough into fingers and bake for 20 minutes at 325°. Roll in powdered sugar while still hot. Do not use mixer; mix with hands. Makes 2 dozen.
Heat oven to 350°. Grease bottom of 13 x 9-inch pan. In large bowl combine brownie mix, water, oil and egg. Beat 50 strokes by hand. Add frosting and sour cream; mix well. Spread batter in greased pan. Sprinkle pecans and chocolate chips evenly over top. Bake at 350° for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into bars.
Combine all ingredients except bacon thoroughly and pack into a loaf pan. Place 2 strips of bacon on the top and cover with 1/2 cup tomato juice. Bake at 350° for 1 hour. Serves 8.
Saute zucchini in 1 tablespoon oil until soft (not mushy), then set aside. Saute onions and garlic in 2 tablespoons oil until soft. Add next 5 ingredients and simmer, uncovered, for 10 minutes. Put zucchini in 9 x 13 pan and cover with tomato mixture; stir. Top with stuffing. Sprinkle on Parmesan cheese. Cover and bake at 350° for 20 minutes. Uncover. Top with Mozzarella and bake for 10 minutes.
Melt butter in a heavy saucepan over medium heat; add sugar and lemon juice, and cook, stirring constantly, 6 to 8 minutes or until mixture turns a deep caramel color. Gradually add cream, and cook, stirring constantly, 1 to 2 minutes or until smooth. Remove from heat.
Sear the chops on both sides in a hot skillet which has a cover. Add all the remaining ingredients. Cover tightly. Cook very gently until the chops are tender, about 25 to 30 minutes. Serve with mashed potatoes or buttered noodles. Serves 4.
Combine all ingredients. Knead with warm water until dough is of rolling pin consistency. Knead 30 times. Roll into circles and cook on ungreased griddle. Makes 10.
Brown ground beef and onion. Drain and pour into slow cooker. Stir well. Cook on slow 10 to 12 hours.
Cook sweet potatoes until tender. Peel and cut into halves lengthwise. Brown bacon lightly. Add hot water to bacon and drippings. Add potato halves. Cover skillet and heat slowly until potatoes are thoroughly hot. Remove potatoes to a hot dish. Add marmalade to liquid in skillet, heat to boiling and pour over sweet potatoes. Serves 6.
Peel and slice the apples. In a saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes or until cranberries pop and apples are tender. Drain and add the peaches and apricots; heat through. Stir in pecans. Serve warm or chilled. Store in refrigerator.
Preheat oven to 375°F. Fill muffin cups with paper baking liners. Mix together butter and sugar until fluffy. Add eggs and mix. Add flour, salt, baking powder, milk and vanilla and mix. Fill cups half full and bake until tops spring up. Let cupcakes cool for a while.
Cream the butter and sugar. Add eggs one at a time. Fold in pineapple (juice and all) and bread. Bake at 350° in greased, high sided pan or casserole dish (1 1/2-quart) for 1 hour.
Boil shrimp 3 minutes and peel. Mix celery, pepper, onion, pimentos, oil, vinegar, cloves, water and brown sugar. Mix thoroughly and pour over shrimp. Mix well and marinate for 24 hours.
Brown beef and green pepper in heavy pan. Add 2 cups hot water, milk, soup mix and salt and pepper to taste. Stir to mix. Scatter broken pasta over top. Cover and bring to boil. Boil 2 minutes, stirring twice. Stir in frozen peas and carrots; cover. Reduce heat and simmer 4 minutes or longer, until vegetables and pasta are tender. Add additional 1/4 cup water if needed.
Peel and slice apples. Place in deep-dish crust. Mix sugar and flour together and sprinkle over apples. Cut margarine into pieces and place over apples. Pour 1/4 cup water over apples. Use thin pie crust for top crust of pie. Bake at 350° for 50 minutes.
Cook tortellini; drain. Roll chicken in flour and brown; set aside. Cook onion in butter. Add bouillon cubes, broth, sugar and mushrooms. Bring to slow boil and cook 5 minutes. In large bowl, combine tortellini, chicken, mushroom mixture and sour cream. Toss gently. Place in lightly greased baking dish. Cover with foil and bake at 275° for 1 hour.
Knead well; place in refrigerator and knead once a day for 2 more days. Roll into 3 or more rolls and bake on the fourth day for 2 hours at 200°.
Bring the sugar, cocoa, margarine and milk to boil. Add peanut butter, vanilla, salt and oatmeal. Drop a tablespoon of mixture on wax paper and leave to harden (about 1 hour).
Sift together flour, baking soda, salt and spices. Use a mixer to cream shortening in large bowl until soft. Add sugar gradually, creaming until light and fluffy. Beat in egg. Stir together applesauce, lemon peel and vinegar. Add alternately with dry ingredients to creamed mixture, beginning and ending with dry ingredients. Beat well after each addition. Stir in raisins. Pour in greased and floured 8-inch square baking pan. Bake in oven at 350° for 55 minutes. Cool in pan 10 minutes. Remove from pan and cool on rack. Serve with whipped cream if desired.
Pour cherry filling in pan; pour cake mix on top. Bake for 1 hour at 350°.
Preheat oven to 350. In a large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into crust. Bake 50 to 55 minutes.
Mix together flour and seasonings and dredge the meat in mixture. In a large casserole with tight-fitting lid, arrange in layers the meat and vegetables. Add bouillon to hot water and then add Worcestershire sauce. Pour evenly over casserole. Dot the surface with butter. Cover casserole and bake at 325° for 3 hours.
Blend the two cheeses together, using a fork. Add remainder of the ingredients. Put mixture on wax paper and form into a ball. Put parsley on another piece of wax paper. Place cheese roll on parsley and roll until covered. Note: The amount of Roquefort used depends on individual taste.
Bring 4 quarts water to boil. Add spaghetti; cook and drain. Grease a 9-inch pie plate. Melt butter in a skillet. Add carrots and garlic. Cook until carrots are tender. Add the carrot mixture to the spaghetti. Stir in Parmesan cheese and eggs. Mix well. Press mixture into pie plate. Bake in 350° oven for 20 minutes. Add shredded cheese and bake for 5 minutes more or until cheese is melted.
Combine 2 cups of flour, yeast, salt and sugar. Add milk and softened oleo; beat for 2 minutes with mixer on low setting. Add egg and 1 cup flour. Beat with mixture on medium setting for 1 minute or until well mixed. Stir in remaining flour, small amounts at a time (I use a wooden spoon for stirring). Mix well. Place in refrigerator overnight.
Combine first 7 ingredients. Form into 40 bite-size meat balls, using a full teaspoon for each. Brown meat balls lightly in oil. Cover and simmer 10 minutes. Drain excess fat. Combine chili sauce and jelly. Pour over meat balls. Heat, stir occasionally until jelly is melted. Simmer 10 to 12 minutes until sauce has thickened. Baste occasionally.
Mix beef, bread crumbs, onion, green pepper, seasonings and 1/2 can tomato sauce. Spread in greased 10-inch pie pan, forming a shell.
Heat oven to 400°. Spray 15 x 10 x 1-inch pan with no-stick cooking spray. Dip chicken in margarine. Coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Makes 6 servings. Preparation time: 30 minutes.