HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash cucumbers and pack into jars. Add one head of dill, alum and 1 clove garlic to each jar. Bring water, vinegar and salt to a boil. Pour over cucumbers. Cover with canning lids and seal. Process for only 10 minutes. Let pickle for at least 2 weeks.
Mix together cornstarch, sugar, ginger and cinnamon. Add milk and beaten egg yolks and cook over hot water until thick, stirring constantly. Add pumpkin and salt; let cool. Fold in whipped cream and beaten egg whites. Pour into tray and freeze, stirring twice during the first half hour.
Scrape, dice and boil carrots in salted water until crisply done. Drain, reserving 1/2 cup liquid. Place in greased 2-quart casserole. In small bowl, mix carrot liquid, onion, horseradish, mayonnaise, salt and pepper. Pour over carrots. Top with bread crumbs and pour melted butter over all. Bake at 375° about 20 minutes or until slightly brown and bubbly. Serves 6.
Place sliced cucumbers and onions in a wide mouth quart jar. Mix together remaining ingredients. Pour over cucumbers and onions. Place a tight lid on jar. Place jar in refrigerator. Shake jar once a day for 6 days. These can be served after 6 days. These will keep a long time.
Saute butter, onion and garlic. Add flour and chicken stock; simmer until thickens. Add cheese, tomatoes and chicken; cook until thick. Pour over spaghetti or mix with spaghetti.
Sift first 6 ingredients in oblong pan. Make 3 holes. In hole #1, Wesson oil; hole #2, vinegar and hole #3, vanilla. Pour 1 1/2 cups cold water over all. Stir until smooth. Bake in 350° oven for 30 to 35 minutes.
Saute onion in margarine. Add all ingredients. Bake at 350° until cooked in center, 30 to 45 minutes.
Combine all ingredients in large bowl. Mix by hand until well blended, about 2 minutes. Pour into greased and floured 10-inch tube pan. Bake at 350° for 50 to 55 minutes or until cake springs back when lightly touched. Do not overbake. Cool 15 minutes in pan. Remove from pan and finish cooling on rack.
In large skillet, stirring frequently, brown beef, onion and garlic on medium-high heat. Stir in spaghetti sauce and water. Reduce heat; simmer 10 minutes. Stir about 1 cup of the sauce into mostaccioli. Spoon 1/2 of the mostaccioli mixture into 13 x 9-inch baking dish. Sprinkle with remaining Parmesan cheese. Bake in 350° oven for 30 minutes. Makes 6 to 8 servings.
Pre-heat oven to 350°. In large bowl, combine flour, sugar, baking soda, cinnamon, nutmeg and Jello. Stir until evenly mixed and make a well in center of dry ingredients. In food processor or blender combine eggs, strawberries, banana, and oil. Blend until smooth and creamy. Pour into dry ingredients, stir by hand until dry ingredients are moistened. Grease two 9x5 loaf pans. Put equal amounts in each pan and bake on center rack of oven 45-50 min. Let cool before slicing.
Mix sugar, nuts, margarine and cinnamon; set aside. Cream brown sugar, shortening and egg. Alternate dry ingredients with sour cream and add rhubarb; turn into greased and floured 13 x 9 x 2-inch pan. Sprinkle with topping of sugar, nuts, margarine and cinnamon. Bake at 350° for 40 to 50 minutes.
Melt the butter in an 8 inch square pan. Spread the graham cracker crumbs on bottom of pan. Spread the coconut next. Add the coconut, then the chocolate chips. Next, add the pecans. Pour the milk over the top. Bake at 350 degrees for 25 to 30 minutes. Cool before removing from pan.
Bake ribs in oven until fat runs out, about 1 hour at 350°. Combine remaining ingredients and bring to boil. Pour over ribs and cook 1 1/2 hours more.	Keep basting until there is no more sauce.
Let pastry sit at room temperature for 20 minutes to defrost. Roll out with flour to 14 to 15 inches. Cut each sheet into 6 rectangles. Spread mustard on each portion. Place a slice of ham and cheese on each. Roll up into logs, wetting edges to keep together. Let sit in refrigerator.
Cook rice according to package directions, adding no seasonings. While rice is still hot, add Cheez Whiz and soup; set aside. Cook frozen broccoli as directed on package. Drain and set aside, while browning the chopped onion, celery and green pepper.
Gently mix together; pour into greased casserole dish. Bake at 350° for 45 minutes.
Combine sugar and syrup or honey in a 3-quart saucepan. Cook over moderate heat, stirring frequently until mixture boils. Remove from heat. Stir in peanut butter; mix well. Add Rice Krispies; stir until well blended, then add chocolate chips and mix well again. The chips will soften and mix in. Press mixture into buttered 13 x 9-inch pan. Cool until firm. Cut into squares or bars (2 x 1-inch).
Mix graham cracker crumbs and 1 stick of margarine, melted. Press into bottom of 13 x 9-inch pan. Cream eggs, rest of margarine (melted), powdered sugar and vanilla, then beat with mixer for 15 minutes. Spread over crumbs. Layer sliced bananas, then pineapple. Top with Cool Whip. Sprinkle pecans over Cool Whip and place cherries in rolls on cake. Cover and refrigerate overnight.
Mix dry ingredients; add apples, vanilla, eggs and oil. Blend together well. Pour into 9 x 13-inch greased pan and sprinkle with 1/2 cup brown sugar and 1/2 cup chopped nuts. Bake at 350° for 40 minutes.
Spread pie crust with butter or margarine. In 12-inch skillet over medium low heat, cook bacon slices. Drain on paper towels. While still warm, roll 6 slices, one at a time, to form "roses". Keep warm. Crumble remaining slices, sprinkle with cheese on pie crust.
Mix well. Preheat oven to 300°. Pour batter into a greased and floured 9 x 13-inch pan. Start at 300° and then increase to 325°. Bake for 45 minutes or until done. Cool, then ice the cake.
Cook chicken. Remove from bone. Reserve broth. Cut chicken into small pieces and put in a 13 x 9 x 2-inch pan.
Saute chopped onions in butter to soften. Add all other ingredients and cook about 15 minutes. Then add 1/2 cup Pepsi-Cola (secret ingredient - don't tell). Boil chicken until almost done, saving broth to make rice. Add chicken to sauce and simmer.
Toss first four ingredients together. Combine vinegar and seasonings, then slowly whisk in olive oil and add dressing to salad mixture.
Roll bread into 1-inch balls. Spray Bundt pan with Pam. Place balls of dough in pan; alternate. Put butterscotch pudding, brown sugar and cinnamon in a bowl and mix well. Sprinkle over balls of dough. Pour melted margarine over dough and let settle overnight. Bake at 325° for 35 to 45 minutes. Let stand 5 to 10 minutes before removing from pan.
Brown ground beef and drain. In skillet, cook onion, sweet chili pepper and garlic until tender. Then put all the ingredients into a large pot and cook slowly, about 1 hour.
Melt oleo in a 13 x 9-inch pan or dish. Take cooking apples, peel and cut into chunks (about the size of a prune or smaller). Wrap biscuit layer around each piece of apple. Place biscuit layers in melted margarine. If there is some apples left over, cut in small pieces and spread around on top of other layers of apples.
Combine and bring to boil. Pour over sliced cucumbers and let stand for 2 more days. On third day, put cucumbers and syrup on stove and bring to boil. Put in hot jars and seal.
Scrub potatoes and cut into wedges. Mix next 4 ingredients together in a plastic bag and coat potatoes completely. Melt margarine in large pan (9 x 13-inch). Dip potatoes in melted margarine and place in pan. Bake at 425° for 20 minutes. Turn potatoes and bake another 20 minutes. Serve with baked beans and fried chicken.
Soak separately overnight the tapioca and prunes. Cook the prunes in one quart of water until tender. Add the tapioca and the rest of the ingredients and cook slowly until the tapioca is dissolved. Add the lemon at the end of the cooking time.
Mix butter, brown sugar, flour and nuts. Press into a 9 x 13-inch pan and bake at 375° for 10 minutes. Mix lemon Jell-O in 1 cup hot water, let cool. Cream the cream cheese and sugar together. Add Jell-O and whipping cream, whipped (use real whipping cream). Pour on top of crust. Mix remaining Jell-O and 3 cups hot water. After lemon gel is hardened and this mix is cooled, pour on top of lemon Jell-O mix.
Boil margarine, cocoa and milk for 1 minute. Remove from heat and add powdered sugar, vanilla and chopped nuts. Pour and spread over cake while hot.
Spray casserole dish with cooking spray. Peel and slice potatoes and carrots. Arrange in a casserole dish. Season to taste with salt, pepper and butter. Pour in 1/4 cup milk. Bake until potatoes are tender. Fix broccoli and cheese according to directions. Pour over potatoes and carrots. Serve.
Finely chop carrots. Mix all ingredients well. Makes 6 (1/2 cup) servings.
Spoon sherbet into a large punch bowl. Add lemonade concentrate and 1 1/2 cups cold water. Stir just until combined. Slowly pour Sprite down the side of the bowl; stir gently to mix. Makes 32 (4 ounce) servings.
Mix all ingredients together. Add sugar or spices to taste. Serve on pumpkin breads or serve with gingersnap cookies as a dip.
Blend all ingredients, except corn, cheese and chilies, about 20 seconds. Beat vigorously 1 minute. Fold in corn, cheese and chilies. Pour into greased 9 x 9 x 2-inch pan. Bake at 425° for 20 to 25 minutes or until golden brown. Makes 4 to 6 servings.
Cook broccoli in boiling, salted water until tender (approximately 10 minutes). Place in greased casserole. Saute onion and celery in melted margarine until tender, 5 to 10 minutes. Stir in soup, Cheez Whiz and rice. Mix well. Add to broccoli in casserole (2 quart). Mix well. Season with salt and pepper to taste. Bake in preheated oven at 350 degree oven (covered) for approximately 30-40 minutes.
Cook to 300° hard crack the first 3 ingredients. Remove from heat and add the baking powder. Stir very quickly and pour into buttered 9-inch pan. This will harden very fast. Break into pieces.
Mix all ingredients, except chicken. Place chicken in baking dish. Spoon mixture over chicken and bake for 45 minutes at 375°. Serves 4 to 6.
Put crumbled crackers in square dish. Mix up pudding according to directions. Layer pudding on top of crackers; alternate with bananas. Top with Cool Whip (optional). Easy and low calorie.
Brown hamburger and drain. Combine rest of ingredients except sauce and cheese. Pour into 2 round pizza pans. Sprinkle on hamburger. Bake 20 to 25 minutes at 425°. Take out and top with sauce and cheese. Return to oven until cheese melts.
Mix bread, meat, milk, salt, and onions well. Form balls and fry until browned. Combine vinegar, sugar, Worcestershire sauce, and ketchup. Pour sauce over meatballs and simmer for 1/2 hour. Just before serving, spear each meatball with a pretzel (stick) so your guests can easily pick them up!
Saute onions and garlic in oil; add beans, artichoke, breadcrumbs and cheese. Cook 20 minutes at 350°.
Cut eggs in half. Take out yolks and mix with the other ingredients, then stuff the eggs with the mixture. Refrigerate until ready to serve.
Pour into 2 loaf pans. Bake 1 hour at 325°.
In a large saucepan, saute onion and green pepper in butter until tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 15 minutes until potatoes are almost tender. Stir in jalapeno, mustard, salt, paprika and red pepper flakes. Add corn, green onions and 2 1/2 c milk. Bring to a boil. Combine flour and remaining milk until smooth, and gradually add to soup. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Serves 8.
Combine all ingredients together in saucepan and bring to a boil. Boil for exactly 2 minutes. Cool thoroughly. Beat for 1 1/2 minutes. Spread on cake.
Mix together first 5 ingredients. Add remaining ingredients. Pour into unbaked 9-inch pie shell. Bake at 450° for 10 minutes. Reduce heat and bake at 350° for about 30 to 35 minutes, until mixture sets and crust is light brown.
Mix the first 4 ingredients together well with beater. Pour into aluminum foil muffin cups. Bake 40 minutes at 300°. Remove from oven for 5 minutes. Cakes will fall in center. Mix sour cream, sugar and vanilla. Fill center cavity with mixture. Top with cherry pie filling or jam. Bake 5 minutes more. Makes 24.
Preheat oven to 450°. Grease skillet or pan. Beat egg in mixing bowl. Add remaining ingredients; blend well. Pour batter into prepared pan. Bake 20 to 25 minutes. Makes one 9-inch skillet or one 9-inch square pan.
Remove and chop mushroom stems. Saute chopped stems and onions in margarine. Combine dry ingredients. Add Mozzarella cheese to dry ingredients. Combine with stems and onions. Fill mushroom caps with mixture.
Halve and juice grapefruits. Measure 3 cups juice and pulp; set aside. Pull out and discard membrane from shells; freeze shells. Combine sugar and water in small saucepan; bring to boil, stirring until sugar dissolves. Cook to soft ball stage, 238° on candy thermometer.
Rinse and drain the lentils and put in medium saucepan with the water	and 3/4 teaspoon salt. Cook 25 minutes or until tender. Drain and discard excess cooking liquid. Mash lentils. In	a medium skillet, melt 1 tablespoon butter or margarine and add onions and garlic. Saute until soft, about 2 or 3 minutes. Stir in lentils, along with crumbs, wheat germ, walnuts, eggs, steak sauce, 1/2 teaspoon salt and hot pepper sauce. Shape into four	patties. Melt	remaining 2 tablespoons butter or margarine and fry patties over medium heat until brown, 3 to 5 minutes each side, lifting patties occasionally with spatula to prevent sticking.	Serve with sliced tomato or onion, if desired.
In plastic bag, combine crumbs, cheese and spices. Rinse chicken and pat dry. Coat chicken with yogurt, then roll in crumb mixture. Place in greased baking pan. Optional: Drizzle margarine on top. Bake uncovered in 375° oven for 50 to 55 minutes. Serve with rice and lemon yogurt sauce.
Cut chicken into pieces; cut each breast half into halves. Place chicken pieces, skin sides up, in ungreased rectangular baking pan (13 x 9 x 2-inch). Mix remaining ingredients; pour over chicken. Cover; cook in a 375° oven for 30 minutes. Spoon sauce over chicken. Cook, uncovered, until thickest pieces are done, about 30 minutes longer.
Beat cream cheese and sour cream with beater until blended. Add butter to hot mashed potatoes and gradually add potatoes to sour cream mixture. Beat until fluffy. Spoon into buttered casserole. Add more butter and paprika. Bake at 325° for 30 minutes. This can be made 2 days ahead and covered in refrigerator. Just reheat until piping hot.
Cook broccoli according to directions. Cook and cut up chicken. Cook stuffing according to directions. Layer in 9 x 13-inch pan: Broccoli, chicken, sliced cheese, soup then stuffing. Bake 1 hour at 350°.
Brown meat in small amount of oil or bacon grease with onion. When brown, add water and seasonings. Cover and simmer until tender. Slightly thicken with flour or cornstarch. Add sauerkraut and sour cream until heated through. Serve with mashed potatoes.
Put water, salt and butter over low heat to dissolve butter, then bring to a brisk boil. When boiling, add flour. Remove from heat and beat vigorously until a solid mass forms around the spoon. Cool naturally (not in refrigerator), then beat in eggs, one at a time. Pipe mixture onto greased baking sheet. Bake at 350° for 30 minutes until golden brown, light and hollow. Cool on wire rack. Fill with cream of choice.
Mix sugar, eggs, flour, vanilla and milk. Then add rhubarb. Pour into unbaked pie shell. Bake at 375° for 30 to 45 minutes.
Pour coffee over dates and soda. Let stand while you mix sugar, margarine and egg. Add vanilla. Stir in date mixture and walnuts. Mix thoroughly with electric mixer. Add flour mixture. Mix well. Pour into greased 8-inch square pan. Bake in preheated 350° oven for 50 minutes. Cool 10 minutes. Turn onto rack. When cold, dust with confectioners sugar.
Mix first 7 ingredients together. Drop by the spoonfuls onto the tortilla and spread around. Roll tortilla up. Refrigerate overnight. Cut into 1/2-inch pinwheels. Uses about 6 tortillas.
Parboil celery and onion for 15 minutes over low heat. Drain off water, then rinse with cold water. To celery and onions, add sugar, vinegar, chili sauce, water and spices. Cook over low to medium heat for 30 minutes. Stir several times.
Cut beef in 2-inch strips with the grain. Cut strips diagonally across grain into 1/4-inch slices. For ease in cutting, freeze 1 1/2 hours. Heat margarine in 10-inch skillet until melted. Add onion, garlic, thyme, salt and pepper. Cook and stir over medium-high heat until onion is tender. Stir in beef and bell peppers. Cook and stir about 4 minutes or until beef is no longer pink. Stir in wine. Reduce heat. Cover and simmer 5 minutes. Stir cornstarch into beef broth. Stir into beef mixture. Cook and stir until thickened. Serve over noodles.
Mix well. Shape into meatballs. Place on baking pans. Bake in a 350° oven for 30 minutes. Drain on paper towel. Cool. Makes 30 meatballs. Can freeze up to 6 months.
Mix water with chicken soup. Combine all ingredients and add defrosted potatoes. Bake in a 9 x 13-inch pan for 1 1/2 hours at 350°.
Slice the zucchini and potato 1/8-inch thick, then slice lengthwise like shoestrings. Slice onions in strips. Cube the bacon. Put potatoes, bacon and onions in pan and stir-fry about one minute, then add the squash and stir-fry about nine more minutes. It should be a little crisp.
Cooks, before the Civil War, would pinch off pieces of cornbread and give them to the dogs hanging around their open air kitchens to quiet their barking. As they threw them the small pieces of cornbread, they would call out, "Hush, dogs" or "Hush, puppy," and thence the name for these delicious morsels.
Dissolve Jell-O in 3 cups boiling water. Defrost strawberries. Stir in strawberries, sugar and salt. Put in freezer until it begins to gel. Bake cake. Mix Cool Whip with Jell-O. Break cake in half. Break in pieces, then layer Jell-O mixture. Break other half in pieces, then layer Jell-O mixture.
In 9 x 13-inch pan, pour 1/3 of the sauce and spread evenly. Layer half the noodles, half the cottage cheese, half the spinach and half of the Mozzarella cheese. Pour another third of the jar of sauce evenly over layers. Repeat the layers ending with the last third of sauce. Cover with foil and bake at 350° for 1 hour.
Dredge meat in flour, fry in oil, add onion and garlic. Cook until onion is soft. Add remaining ingredients. Simmer covered 1 to 2 hours stirring occasionally.
Whisk together the mayonnaise, sour cream, plain yogurt, lemon juice, horseradish, Tabasco salt, salt and pepper. Add Bleu cheese. Chill.
In 6-quart saucepan, prepare fettucini as label directs. Drain. Return fettucini to saucepan. Over low heat, heat fettucini, cream, butter, salt and pepper. As you see it come to a boil, add egg and cheese. Mix well about 1 minute. Serve immediately.
Pan-fry sausage in medium size nonstick skillet, without adding oil, for 4 minutes. Drain; reserve.
Beat eggs slightly; add milk, sugar, salt and vanilla. Pour into custard cups. Sprinkle with nutmeg. Bake in pan of hot water 45 minutes or until knife is clear after inserted. Bake in 350° oven.
Cream the sugar and butter. Add eggs; blend well. Mash bananas. Add bananas, soda and water. Mix well. Add remaining ingredients. Bake at 325° for 1 hour in a 5 x 3 x 11 1/2-inch greased loaf pan.
Bake potatoes until done and cool. Cut potatoes in half lengthwise; scoop out pulp and set aside. Discard skins. Melt butter over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly until mixture is thickened and bubbly.
Mix together all ingredients. Pour over 1 bag oyster crackers and stir on a cookie sheet. Put in 350° preheated oven. Cover with foil. Cook for 30 minutes. Stir 2 or 3 times. Store in airtight container when cool.
Cut marshmallows into pieces and add milk. Cook over water until melted, mixing with fork. Do not leave on heat too long or it will get stringy. Remove from heat and cool.
Boil potatoes in jackets, then peel and cube. Add cubed onion and celery. Add salt. Cube bacon and fry until crisp. Mix vinegar, sugar and water; mix with bacon, then pour over potatoes, celery and onion. Mix gently.
Mix stuffing mix, cornbread crumbs, celery and onion; heat broth and melt butter. Pour over all and mix. Put in 2 1/2-quart casserole dish. Bake at 350° for 1 hour or use to stuff turkey.
Beat eggs, cottage cheese and butter. Add flour, baking powder and salt; beat well, then add cheese and chilies. Beat again and pour into an 8-inch buttered square pan. Bake at 350° for 35 minutes or until edges are light brown and center firm. This recipe can be doubled in a 9 x 13-inch pan, but will take longer to bake.
In wok, saute chicken in peanut oil until tender, about 10 minutes. Add vegetables and stir-fry until heated. Add soy sauce to taste. Cashews can be added with vegetables if desired.
Heat oven to 350°. Spray 13 x 9-inch pan with nonstick cooking spray. Cut cookie dough into 1/2-inch slices. Arrange slices in bottom of sprayed pan. With floured fingers, press dough evenly to form crust. Bake for 10 to 15 minutes or until light golden brown. Meanwhile, in glass measuring cup, combine caramel topping and flour; blend until smooth. Remove pan from oven. Sprinkle partially baked crust with pecans, coconut and chocolate chips. Drizzle with caramel mixture. Return to oven; bake an additional 15 to 20 minutes or until topping is bubbly. Cool 1 1/2 hours or until completely cooled. Cut into bars. Makes 36 bars.
Saute the zucchini and onion in small amount of oil. Add the tomatoes with juice, mushrooms, salt, pepper and oregano to taste, and chicken or ground beef or turkey. Simmer just until heated through. Serve in soup bowls and sprinkle with Parmesan cheese. Serves 4 to 5.
Combine first 5 ingredients in mixing bowl; beat at medium speed with an electric mixer until smooth. Set aside. Combine brown sugar, cinnamon and pecans; set aside. Pour half of batter in a greased and floured 13 x 9 x 2-inch baking pan. Sprinkle half of sugar mixture over batter. Repeat procedure. Gently swirl batter with a knife.
Mix the first 6 ingredients together; beat with electric mixer until smooth. Add the next 3 ingredients. Pour batter into greased and floured Bundt pan. Bake at 325° for 55 minutes. Let cool; remove from pan.
Slice cream drops. Microwave for 1 minute, stir, add milk and peanut butter. Microwave 1 minute more. Add pecans quickly and pour into 8 x 8 x 2-inch dish.
Mix in a large bowl the gelatin and boiling water. Add the remaining ingredients. Pour half the mixture in mold; reserve remainder at room temperature. About 1 hour later, spread a 16 ounce container sour cream on top of firm gelatin. Pour remaining gelatin over and refrigerate. Can be made as much as 2 days in advance. Can be made with strawberries.
Put cherries in dish. Add sugar and vanilla. Sprinkle cake mix over this. Pour melted butter over mixture and sprinkle with pecans. Bake at 350° for 45 to 60 minutes.
Cook potatoes and mash, adding milk. Add all other ingredients to potatoes. Place in greased casserole dish. Bake at 350° for 1 hour.
Drain shrimp; rinse. Place in ice water. Sprinkle gelatin over 2 tablespoons water and set aside. Combine soup and cream cheese in pan and cook slowly until blended. Add mayonnaise and blend over heat. Add dissolved gelatin, shrimp and remaining ingredients, stirring well. Pour into a 5-cup mold coated with cooking spray. Cover and chill 8 hours.
Prepare cake as directed. Bake in a 10 x 15-inch pan or cookie sheet. While cake bakes, melt marshmallows, 1 cup canned milk and 1 cup sugar; add coconut. Pour over cake as soon as it comes from oven. Mix butter, 1 1/2 cups sugar and 1/2 cup canned milk; bring to boil. Remove from heat. Add 6 ounces chocolate chips and almonds; pour over coconut layer.
Brown ground beef and drain. Add the taco seasoning plus 2 cups of water. Bring to a boil. Simmer for 15 minutes. Layer in a 13 x 9-inch casserole dish: crushed Doritos, onion, pepper, meat sauce and 1/2 of cheese, sliced. Repeat layers. Bake at 350° for 1/2 hour, covered.
Wash and slice thin 2 medium cucumbers. Mix in bowl with remaining ingredients. Cover and chill 4 hours.
Process milk, ice cream and peppermint sprigs in blender. Swirl chocolate syrup in glass. Makes 1 serving.