HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients in large pan; cook until soft. Let cool, then puree mixture in a blender. Bag and freeze.
Use overgrown cucumbers that yellow. Soak cucumbers in lime 24 hours. Wash. Soak in alum water 24 hours and wash. Soak in ginger water 24 hours. Do	not wash unless too strong with ginger. Just drain well.	Combine vinegar, water, sugar and pickling spice. Soak cucumbers in the solution 4 hours. Then boil 1 hour. Stir frequently. Seal in sterilized jars.
Mix thoroughly. Can be used over many vegetables, casseroles and baked potatoes. Heat slightly before spooning over baked potatoes.
Mix all ingredients thoroughly. Bake in ungreased loaf pan for 1 hour at 350°. Makes 3 loaves.
Grease a 13 x 9-inch pan. In large bowl, combine all ingredients, except chocolate chips. Blend on low speed until mixture resembles coarse crumbs. Press in the bottom of prepared pan. Bake at 350° for 15 to 20 minutes. Sprinkle immediately with chocolate chips. Let stand 5 minutes, then spread evenly.
Mix together first 4 ingredients and fill cupcake papers, with cookie on bottom, about 2/3 full. Bake at 350° for 11 to 14 minutes. Top with cherries.
Prepare meat with tenderizer as directed on bottle. Combine with all other ingredients in shallow pan or plastic bag. Add meat and marinate in refrigerator for 6 to 12 hours or overnight. Place steak on grill 6 inches above hot coals. Grill 12 to 25 minutes, basting occasionally, turn over, continue basting and grilling 10 to 15 minutes for medium. Makes a cheaper cut of meat tasty and tender.
Layer in casserole dish (approximately 9 x 13-inch). Heat in oven at 350° for approximately 30 minutes. Serve with chips. Quick and easy!
Trim excess fat from ham. Place in an 11 x 7 x 1/2-inch baking pan coated with cooking spray. Arrange potatoes and pineapple over ham; set aside. Combine vinegar and remaining ingredients in a heavy saucepan. Cook over medium heat until hot. Pour over ham. Cover; bake at 325° for 45 minutes. Yields servings for 4.
Cream shortening and sugar with oleo. Add eggs, one at a time, beating after each. Sift dry ingredients. Add alternately with milk and vanilla. Bake in 10-inch tube pan at 325° for 1 hour and 10 minutes.
In a large bowl whisk together oil and dressing mix. Pour over crackers; toss lightly to coat. Spread crackers onto a cookie sheet that has been sprayed with cooking spray. Bake at 350 degrees for 15 minutes, stirring after 7 minutes. Makes 6 cups.
Mix oil, chocolate and sugar. Blend in one egg at a time until well mixed. Add vanilla. Measure flour by sifting. Stir flour, baking powder and salt into oil mixture. Chill several hours. Heat oven to 350°. Roll up teaspoonfuls and roll in powdered sugar. Bake 8 to 10 minutes.
Saute onion in margarine. Mix all ingredients in crock-pot. Cook until broccoli becomes tender, about 3 hours.
Spoon flour into dry measuring cup; level off and pour measured flour onto waxed paper. Add flour (not sifted). Stir to blend. Cream peanut butter, sugar, shortening, eggs and vanilla thoroughly. Add blended dry ingredients to creamed mixture. Mix until smooth. Stir in chocolate bits and peanuts.
Combine first 4 ingredients in a large bowl. Make a well in the center of mixture. Combine egg, milk, orange rind, orange juice and oil, mixing well. Add to dry ingredients, stirring just until moistened. (Do not overmix.) Stir in raisins or dates. Spoon batter into greased muffin pans, filling 2/3 full. Bake at 400° for 20 minutes. Makes one dozen.
Mix together hash browns, soup, cheese, sour cream, salt, pepper and onion. Place in large casserole dish. Crush corn flakes; place on top. Pour melted butter on top of corn flakes. Bake at 350° for 1 hour.
Mix butter, 1/2 cup of sugar and flour until crumbly. Spray an 8 x 8 x 2-inch pan with Pam. Place apples, mixed with 1/2 cup of sugar, in pan and top with crumb mixture. Sprinkle with cinnamon and nutmeg. Bake 40 minutes in a 350° oven. Top with Cool Whip and nuts.
Brown meat; drain. Add onions and cook until tender. Stir in remaining ingredients. Cover and simmer, stirring occasionally, 30 to 35 minutes. Serves 6 to 8.
Preheat oven to 400°. Spray 8-inch round cake pan with nonstick spray. Unroll dough; form 14 x 10-inch rectangle. Place in sprayed pan with dough extending evenly over sides of pan. Press dough in bottom and up sides of pan. Sprinkle 1 cup cheese over dough. Spread pizza sauce over cheese. Top with pepperoni and remaining Mozzarella cheese. Cut 2-inch cut at each corner of dough. Bring all ends at center together. Twist to secure at top of pizza. Sprinkle with Parmesan. Bake at 400° for 20 to 25 minutes.
Heat oven to 425°. Wash and cut potatoes if large. Put potatoes in a 13 x 9-inch shallow dish. Add next 3 ingredients; toss to coat. Bake 35 minutes, shaking pan twice or stirring until potatoes are lightly browned. Sprinkle with chives or parsley. Contains 3 g fat.
Combine all ingredients and simmer on low heat in crock-pot all day. Serve with salad and bread.
Beat eggs until light and fluffy. Add all other ingredients one at a time mixing well after each. Bake at 350° in loaf pans.
Combine sugar and flour; add eggs and buttermilk. Stir in butter and vanilla. Bake at 350°	for 45 minutes or until set.
Add flour and cream of tartar to remaining ingredients. Bake at 350° for 8 to 10 minutes.
Combine first 6 ingredients, tossing well. Stir in mayonnaise; cover and chill.
Make pastry for a two-crust 9-inch pie; line pie pan with one crust. Remove and save skins from the grapes. Put pulp into a saucepan without water; bring to a rolling boil. While hot, rub through strainer to remove seeds. Mix strained pulp with skins. Mix lightly through grapes the sugar and flour. Sprinkle with lemon juice and salt. Pour grapes into pastry lined pie pan; dot with the butter. Cover with top crust which has slits cut in it. Bake until crust is nicely browned and juice begins to bubble, at 425° for 35 to 45 minutes. Serve cool or slightly warm, not hot.
Gradually add milk to peanut butter in bowl, blending until smooth. add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Can also use hand whisk. Let stand 5 minutes. Spread filling about 1/2-inch thick on 12 of the graham cracker squares. Top with remaining squares, pressing lightly and smoothing around edges with spatula. Freeze until firm, about 3 hours. Sandwiches can be stored, wrapped, in freezer 3 to 4 days.
Combine soups and milk; stir in boned chicken. Add noodles and mix. Bake in a greased 2-quart oblong casserole dish for 20 minutes at 400°. Sprinkle with paprika.
Sift flour and spices together. Beat eggs well; add sugar. Add flour and liquids, alternately, to egg mixture, mixing thoroughly after each addition. Add walnuts; mix thoroughly. Stir baking soda into the cognac; mix it into batter. Pour into greased 9 x 12-inch pan. Bake approximately 45 minutes in 400° oven. As soon as cake is baked, remove from oven and cut into squares. Pour warm honey into all lines and around edges of warm cake. Grate walnuts over cake.
Skin and bone chicken breasts. Slice across breasts into 1/8-inch slices. In a medium bowl mix chicken, soy sauce, sherry, cornstarch, ginger, sugar and garlic powder. Set aside. Thinly slice mushrooms. Cut each green onion crosswise into 3-inch pieces. In a 12-inch skillet or wok over medium-high heat in 1/4 cup hot salad oil, cook mushrooms and green onions, stirring quickly and frequently until mushrooms are tender (about 2 minutes). With a slotted spoon, remove mushroom mixture to bowl. In same skillet or wok, over high heat, in 3 tablespoons hot salad oil, cook chicken mixture, stirring frequently and quickly, until chicken is tender (about 2 or 3 minutes). Return mushroom mixture to skillet and heat through. Serve over rice.
Combine orange juice, peach Schnapps and champagne. Pour into punch bowl; add crushed ice or frozen ice ring. Yields 1 gallon of punch.
Layer tortillas, chicken mixture and cheese 3 times. Bake at 350° for 30 to 45 minutes.
Preheat broiler. With sharp knife, score both sides of flank steak for even broiling. Place steak in broiling pan. In bowl, mix onions, olive oil and salt. Rub mixture on both sides of steak.
Combine first 5 ingredients and toss gently to coat. Turn into a baking dish. Blend dry topping ingredients and cut in margarine to make crumbs. Spread on top of peaches. Bake at 350° for 40 minutes. Good served with ice milk, vanilla yogurt or whipped topping.
Wash and separate cabbage. Wash and peel potatoes. Slice very thin. Slice onion. In large pot, add all ingredients and cook over low heat until potatoes are done. Serve with corned beef.
Mix together mint, orange peel and cloves. Divide in half. Take 2 pieces of material, placing the wrong sides together. Sew 3 sides together. Fill with half the mixture. Makes great gifts.
Mix together. Roll in small balls, place 2 inches apart on a greased cookie sheet. Bake at 350 degrees.
Heat oven to 350°. Sprinkle seed evenly on bottoms and sides of greased 2-quart casserole. Beat egg in large bowl on low speed, then add remaining ingredients and beat on medium speed 30 seconds. Pour into casserole. Bake at 350° until wooden pick inserted in center comes out clean, about 40 to 45 minutes. Immediately invert and remove from casserole. Great cubed for fondue or other dipping.
Cook vegetables, celery and onions. Salt and pepper to taste, then drain. Place half of vegetables in dish, half of cheese and half of mayonnaise. Start over with rest of vegetables, cheese and mayonnaise. Top with Ritz cracker crumbs mixed with butter. Bake at 350° until brown.
Partially freeze meat and cut meat into strips 3 inches long and 1/4-inch wide. In large skillet, brown meat strips in hot Crisco; drain off excess fat. Drain tomatoes, reserving liquid. Add reserved liquid, the water, onion, garlic, salt and pepper to meat in skillet. Cover and simmer 60 minutes or until meat is tender. Uncover and put in Worcestershire sauce. Stir in the water and flour mixture; cook until thickened and bubbly. Cut the green peppers in 2-inch long strips; add to meat along with the drained tomatoes which have been cut up. Simmer 5 minutes. Serve over hot, cooked rice. Makes 6 servings.
Beat cake mix, eggs and pie filling 5 to 8 minutes. Pour in prepared 9 x 13-inch cake pan. Sprinkle chocolate chips and nuts on top. Bake at 350° for about 45 minutes or until toothpick comes out clean.
Combine dry ingredients and mix well. Combine remaining ingredients except oil and stir into dry ingredients. Drop by tablespoons into hot oil (375°). Fry until golden brown turning once. Drain on paper towels and serve warm. Makes twelve 2-inch fritters.
Heat the milk and cream in a pot. Do not boil. Add oysters and any oyster juice. Simmer for 5 minutes. Season to taste. Add butter. Heat until it melts and serve very hot.
Dissolve yeast in the water. Add salt, sugar and vegetable oil and mix together. Add eggs and 3 cups flour; mix. Add 1 more cup flour and knead. (May need to add a little flour if sticky.) Let rise; knead again into rolls or bread. Use a greased pan and bake at 350° for 30 to 40 minutes or until golden brown on top. Rub butter on top of each roll. This is a good recipe to use for cinnamon rolls/bread.
Melt 2 pounds white almond bark and stir in above mix. Spread immediately onto wax paper. Break apart when cooled.
Mix all ingredients well. Pour into greased pan. Bake at 350° for 1 hour.
Cook celery, onion and broccoli in microwave on High for 6 minutes, stirring after 3 minutes. Set aside. Blend cottage cheese in blender or food processor until very smooth; slowly add milk while continuing to blend. Add chicken soup to cheese/milk mixture. Blend; add mixture to cooked, undrained vegetables. Microwave until heated thoroughly (about 3 minutes) without boiling. Add salt and pepper. Makes approximately 6 servings.
Prepare pudding with milk as directed on package. Combine cherry filling and extract. Alternate layers of pudding, crumbled cookies and filling in 6 parfait or dessert dishes. Garnish with topping. Makes 6 servings. Preparation time is 10 minutes.
You can also use firm ripe tomatoes. Select firm, ripe tomatoes or firm green tomatoes. Wash them and cut in 1/2-inch slices without removing the skins. Dip each slice in bread crumbs or flour; saute in hot oil or Crisco. Season with salt and pepper.
Prepare pudding as directed. Cool, stirring occasionally while cooling. Stir in dry cake mix and stir well. Place in a greased 13 x 9 x 2-inch pan. Sprinkle with chocolate chip bits and nuts. Bake as directed on package. Cool completely before cutting.
In a large bowl, combine ketchup, tomato juice, salt and pepper, eggs, bread crumbs, onions and mustard. Mix until thoroughly blended. Add ground beef. Mix gently but thoroughly. Line a 9 x 5-inch loaf pan with foil. Press in the beef mixture.
Preheat oven to 350°. Put the oatmeal in a medium bowl. Pour boiling water on the oatmeal and let stand while preparing the rest of the ingredients. Cream butter and sugars (brown and granulated) until fluffy. Sift the dry ingredients (flour and cinnamon), then add them to the butter and sugar mixture. Pour in the vanilla and the oatmeal. Stir until well blended. Pour into 2 (9-inch) layer pans or one 12 x 9 x 2-inch utility pan. Bake in the oven for 30 minutes or until done.
Sift first 3 ingredients together into a 3-quart glass casserole. Add milk; mix until partially blended. Place margarine over top. Microwave for 2 minutes. Add vanilla; beat until smooth. Add pecans; mix well. Pour into 8 x 8-inch buttered dish. Chill in refrigerator for 1 hour. Cut into squares.
Take chicken off bone and place in 9 x 13-inch baking dish. Add soup and broth, pour over chicken. Mix Bisquick and milk; pour over chicken. Cut up margarine and put on top. Bake at 350° for 1 hour.
Brown together onion, green pepper, hamburger and rice. Add salt, pepper, tomato sauce, water and mustard. Bring mixture to a boil, then simmer for 25 minutes.
Boil the water out of the green beans. Place in a casserole dish and pour the mushroom soup over beans (add 1/4 cup water to can of soup). Bake for 20 to 30 minutes at 350°. Place onion rings on top and brown.
In large bowl combine milk and pie filling. Add the mandarin oranges and crushed pineapple; add nuts. Gently stir in Cool Whip. Spread into a 9 x 13-inch pan. Cover and freeze. Remove from freezer 15 minutes before serving. Cut into squares. Serves 12 to 15.
Place rice and corn in layers in a 2-quart baking dish. Season to taste. Pour 1 can of tomato sauce and 1/2 can of water over the layers. Add layers of the onion and green pepper. Cover with a layer of seasoned meat. Pour remaining can of tomato sauce and 1/4 can of water over casserole. Top with bacon strips. Cover; bake at 350° for 1 hour. Uncover and bake 30 minutes longer. Yields 6 servings.
Dice onions and celery in small pieces. Melt oleo (margarine) in a large pot. Saute onions and celery. Combine French onion soup, beef consomme soup and sliced mushrooms with sauteed onions and celery. Rinse rice and add to ingredients. Bake in preheated 350° oven for 1 1/2 hours, uncovered. Stir every 30 minutes. Serves 12 to 14.
Drain olives and transfer to large jar. Mix remaining ingredients and pour over olives. Cover and refrigerate 10 to 12 hours; shake olives occasionally to coat evenly. Olives can be stored in refrigerator no longer than 2 weeks. Drain well before serving.
Preheat oven to 350°. Mix flour, salt and pepper together. Coat chicken pieces with flour mixture. Place chicken in deep baking dish (3 or 4-inch).
Shred cabbage in a large bowl. Place chopped onion and green pepper on top of cabbage. Sprinkle sugar evenly on top. Bring oil, vinegar, mustard, celery seed and salt to a boil. Pour over cabbage while hot. Don't stir. Refrigerate, covered, at least 4 hours (better if refrigerated overnight). Stir mixture and drain before serving.
Cook butter, water and chopped broccoli for 3 minutes, remove pan from heat, then add Velveeta and Minute rice. Cover pan and let set for 4 minutes. Add cream of celery soup.
Preheat oven to 325°. Roast 40 minutes per pound. With a sharp knife, cut 10 or more one-inch deep holes in top surface of ham; press garlic slivers and pinch of black pepper in each hole. Place roast on rack in open pan. Rub surface with sherry and sprinkle with salt and pepper. Roast 40 minutes per pound or until meat thermometer is 185°. Pour off fat and combine with 2/3 cup sherry; thicken with cornstarch for sauce.
Prepare whipped topping. Mix with 1 cup of milk as directed on package in small mixer bowl. Measure 2 cups of the prepared whipped topping and set aside. Add 1 cup milk and chocolate pudding mix to remaining topping in bowl. Blend and then beat at high speed for 2 minutes. Spoon into pie shell.
Put can of tomato sauce and enchilada mix in pan and mix. Heat over low fire. Brown beef and onion over low fire in skillet. After sauce heats 10 minutes, add to the beef, just enough to be slightly soupy (to your preference).
Wash, split and remove stems from peppers; set aside. In a medium saucepan, combine vinegar, water and oil; bring to a boil. Drop in peppers, onion and carrot slices; cook just long enough for peppers to change color. Place peppers and vegetables into pint jars to which 1/2 teaspoon of salt, 1 garlic clove and 1 bay leaf have been added to each. Distribute liquid into jars. Seal.
Preheat the oven to 350°. Place hazelnuts on a baking sheet and bake for 20 minutes. Cool and rub in a dish towel to remove the skin. Chop the hazelnuts finely and set aside.
Cook broccoli with onions. Mix together soup, mayonnaise and eggs. Stir into broccoli. Add cheese; mix well. Melt butter and mix with crackers. Add cheese, then crackers on top as crumbs. Bake at 350° for 30 to 50 minutes.
Brown beef and onions; drain. Add taco seasoning, beans and tomato sauce and simmer five minutes. Press dough in a 9 x 13-inch pan and up the sides one inch. Brush on oil and sprinkle corn meal over dough. Pour meat sauce over dough and bake at 350° for 25 to 30 minutes and cook until melted. Cut into cubes. Top with shredded lettuce, chopped tomatoes, taco sauce and sour cream.
Line bread on the bottom of a slightly greased 9 x 13-inch glass dish. Combine the next 9 ingredients and pour on top. Sprinkle with Old Bay seasoning. Bake at 350° for 40 minutes. Let sit 10 minutes. Serve.
Take all of the ingredients and add a pinch of warm personality and a dash of humor. Measure the words carefully, the heaping amount of time and patience. Keep temperature low. Do not boil. Add a dash of humor and a pinch of warm spice of life. Serve to individuals garnished with a big smile.
Whip together the milk, cream cheese and Cool Whip. Fold in pie filling, pineapple and nuts. Refrigerate.
Cut bananas and peaches into bite size pieces. Place fruit in a foil pan or make your own pan with heavy duty foil. In a bowl, stir together honey, butter and 1/2 tsp. cinnamon. Spoon over fruit and toss to coat fruit.
Mix all ingredients and refrigerate for one hour. Make small balls. Bake 15 minutes at 350°.
You will need 3 sticks (1 healthy and long, 2 in shape of a "Y") and scaly-bark fire.
In large pan, melt margarine. Add flour and make a roux. Stir and add chicken broth and 1 can cream of chicken soup (add water, broth or milk if this is too thick). Add remaining ingredients and stir. Pour in 9 x 13 pan. Put uncooked biscuits on top. Bake at 350° until brown.
Combine chicken and celery. In a separate bowl, combine all other ingredients. Add chicken and celery. Let chill for 1 hour.
Cook and stir in hot oil 2 to 3 minutes. Mix cornstarch and soy sauce; add to pan. Add other ingredients. Bring to boil and turn down to simmer for 10 to 15 minutes, uncovered.
Blend sugar, flour, nutmeg and margarine. Add eggs; beat until smooth. Pour over cut up rhubarb in 9-inch pastry lined pie pan. Top with pastry cut fancy shapes or just bake in a 450° oven for 10 minutes, then at 350° for about 30 minutes.
Cook rice 10 minutes. Remove from heat. Add sugar, eggs, butter and vanilla. Mix well until eggs are cooked in hot rice. Add milk and raisins. Return to low heat, stirring continuously for about 5 minutes. Pour into serving dish. Sprinkle with nutmeg and brown sugar.
Heat the oil; add dry salad dressing. Mix dill weed and garlic salt. Mix and pour over the oyster crackers. Stir with a wooden spoon.
Mix in bowl by hand. Bake 8 to 12 minutes at 350°.
In a pot (not iron), saut okra, onions, celery and garlic until done or all the stringiness is gone from the okra.
Mix flour, salt and Crisco until fine like meal. Add water, egg and vinegar. Makes 3 pie crusts.
Combine cream cheese, powdered sugar and pineapple juice. Beat until smooth. Add Cool Whip. Fold in coconut, drained pineapple and oranges. Pour into chilled cookie crust. Chill until firm.
Cook chicken until tender. Remove meat from bones. Reserve broth. Cut chicken into small pieces and place in a 13 x 9 x 2-inch or 11 x 8 x 2-inch pan.
Cook bacon until crisp. Drain on paper towel, crumble and set aside. Cook green onions in bacon drippings until tender. Stir in flour, salt, dry mustard, paprika and pepper. Blend well. Cook until mixture is smooth and bubbly stirring constantly. Beat eggs in small bowl, stir in milk. Gradually add to flour mixture. Cook until mixture thickens, stirring constantly. Stir in corn. Cook until thoroughly heated. Sprinkle with bacon.
Mix together; roll out using cinnamon for dusting. Cut out with cookie cutters. Let dry on cookie sheet for 3 to 4 days. Poke hole in top with toothpick and/or decorate. These make your house smell really nice. You can paint on them or stencil after they are dry. Probably frosting would work also.
Dissolve cherry jello in water. Chill until slightly set, then whip. Add pineapple, drained well. Pour into pan greased well with oleo and lined with crushed vanilla wafers.
Preheat oven to 375°. Use liners or grease and flour pans.
Boil chicken until it easily comes off the bone. Mix flour and shortening well; add beaten egg and milk. Roll onto floured surface, about 1/4-inch thick. Cut and drop into boiling chicken broth. Put chicken meat back into the dumplings and broth. Cover and cook until dumplings are tender, about 20 minutes.
Mix together milk, egg yolks and lime juice. Beat 1 egg white stiff and fold into mixture. Pour into baked pie shell. Beat 3 egg whites and gradually add sugar and cream of tartar. Spread over filling and bake at 350° until egg whites are golden brown.
Combine butter, sugars, egg, peanut butter and vanilla; beat until smooth. Add flour, soda and salt. Cover dough and chill until firm (1 hour). Make into walnut size balls and place in greased mini muffin tins. Bake at 375° for 8 to 9 minutes. Press a peanut butter cup in each and let cool in pan.
Put pretzels in cake pan. Break pretzels into smaller pieces. Mix all the mixture together, then pour over pretzels. Bake in oven at 350° for 15 to 20 minutes. Mix about three times while it is baking.
Beat eggs until light and foamy. Add sugar and salt; blend well. Add milk and vanilla. Line a 9-inch pie pan with your favorite pastry recipe. (The secret of the crust is not to have it too thin. It should be thick so the custard won't run through.) Brush the pastry with melted butter, pour custard into pastry shell and sprinkle with nutmeg. Bake in 450° oven for 10 minutes, then reduce heat to 325° and bake for 25 minutes.
Combine flour, salt and paprika; coat chicken well. Melt butter; brown chicken on both sides. Remove from pan; place into casserole dish. Add potatoes and carrots. Combine chicken soup with 1 can water; pour over chicken and vegetables. Bake for 1 1/2 hours at 375°.
Blend together eggs and sugar until light and well blended. Add oil and continue to beat. Sift and stir dry ingredients together and thoroughly beat into egg mixture. Add pumpkin and mix well again. Pour into greased and floured 9-inch tube pan. Bake at 350° for 55 minutes or until done. Let stand in pan for 10 minutes before removing.
Mix all ingredients thoroughly. Bake in covered dish for 1 hour at 350° or until done. Do not add salt.
Mix all ingredients together and chill dough for 3 hours. Roll out on floured table for cutouts. Bake 6 to 8 minutes at 375°. Cool before icing.