HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and slice cucumbers into 1/2-inch strips. Soak in water and lime mixture in crockery or enamel ware for 12 hours or overnight. Do not use aluminum pan. Stir gently in lime water to keep lime from settling in bottom. Remove from lime water; discard water. Rinse 3 times in fresh cold water until water is clear. Soak 3 hours in fresh ice water. Keep adding ice cubes to keep water cold or place in refrigerator.
Pop 8 quarts popcorn. Do not salt. Combine sugar, Karo, butter, salt and vanilla and bring to a boil. Boil for 5 minutes. Add 1/2 teaspoon soda. Mixture will then become foamy. Stir and pour over popcorn. Put in oven for 1 hour at 250°. Every 15 minutes take out and mix well. When done, break up popcorn.
Preheat oven to 350°. Melt butter in 13 x 9-inch oven. Sprinkle graham cracker crumbs over butter and layer other ingredients. Bake 25 to 30 minutes until light brown. Serves 36 bars.
Drain all fruit separately. Mix together marshmallows, sour cream, mayonnaise and pineapple. Add mandarin oranges and fruit cocktail. Refrigerate for 24 hours.
In a large skillet, heat oil over moderate heat. Add rice and stir quickly to coat with oil. Cook, stirring frequently, until light brown. Add onion and cook about 5 to 7 minutes, stirring constantly, until rice is browned and onion is soft. Place garlic, cumin, tomatoes, salt and pepper in a blender; blend at high speed until tomatoes and garlic are well broken up. Add to rice along with broth. Cover, bring to boil and cook 15 minutes. Add parsley and garbanzos and cook 10 to 15 minutes longer until all liquid has been absorbed. Remove from heat and let stand, covered, for 5 minutes before serving. Makes 8 to 9 cups.
Be sure to use peach pie filling as this is the binder. Other types of fruit can be substituted.
Beat eggs. Gradually beat in sugar, then oil. Combine all dry ingredients, adding alternately with zucchini. Stir in raisins or dates, walnuts and vanilla. Pour into 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake on lowest rack at 350° for 55 minutes. Cool on wire racks for 10 minutes. Freezes well after cool.
Saute onions and pepper in margarine. Cook rice according to directions. Add all ingredients and mix well. Place in casserole dish and bake for 30 minutes at 350°. Sprinkle with grated cheese while hot.
Combine first 7 ingredients in blender; blend well. Slowly add cup salad oil until thick. Pour into jar with tight-fitting lid and chill. Shake well before serving. Yields 2 cups.
Combine dry ingredients; set aside. Separate eggs and beat yolks; set aside egg whites. Put milk in microwave (on High) for 4 1/2 minutes (until hot). Stir in dry ingredients and microwave 3 1/2 minutes. Stir and microwave another 4 minutes (will get thick). Pour hot mixture over egg yolks, little at a time, mixing well while stirring. Put egg mixture back into hot mixture and microwave 1 1/2 to 2 minutes. Add oleo and vanilla and set aside while making meringue. Beat egg whites until foamy. Add 1/2 cup sugar slowly. Beat until it peaks. Add almond flavor (at least 1 teaspoon). Put in baked pie crust and bake in regular oven at 350° for 15 minutes.
On a round pizza pan, spread the refried beans. Mix the sour cream with the taco seasoning mix. Spread over the beans. Sprinkle chopped onion over mixture. Sprinkle Cheddar cheese next. Top with cut olives of both kinds, chopped green pepper and chopped tomato. Dip your chips!
Mix all ingredients in a large saucepan. Cover and simmer for 15 minutes, stirring occasionally. Yields 4 servings. Has 150 calories, fat free. Try the hominy, you'll be surprised.
Boil the first 4 ingredients until amber colored, stirring continually. Pour onto cookie sheet; sprinkle with chocolate chips. When melted, spread evenly. Let cool, then crack and serve.
Cut each slice of bread diagonally and dip in butter. Arrange 1/2 in bottom of an 8-inch square dish. Sprinkle 1/2 of cheese, onion, parsley and shrimp on top of bread slices. Repeat bread and cheese layers. Beat eggs, salt, mustard, milk and sour cream. Pour over casserole. Refrigerate overnight. Cook 30 to 40 minutes at 350° until puffed.
Mix the honey, apple cider vinegar and ginger in a little warm water. Add to a large glass of cold water.
Grease 2 - 9 x 5 x 3 loaf pans. Into a large mixing bowl measure eggs, sugar, vegetable oil, vanilla, cinnamon, baking powder, baking soda, salt. Beat 1/2 minute on low speed scraping constantly. Beat 1 minute on medium speed scraping constantly until smooth. Stir in flour gradually, then mix in remaining ingredients. Divide batter between 2 pans. Bake at 350° for 50 minutes. Cool in pans 5-10 minutes then remove and cool thoroughly. Freeze well.
Mix sugar, egg yolks, vinegar, cinnamon and butter. Stir in raisins and pecans. Beat egg whites until stiff. Fold into mixture. Pour filling into a 9 inch unbaked pie crust and bake at 300 degrees for 35 minutes. Serve with cool whip. Serves 4-6.
Using a 13 x 9-inch pan, combine uncooked rice with seasonings, celery, mushrooms and water. Dot with butter. Cut hens in half lengthwise. Place, cut-side down, over rice mixture. Brush with melted butter. Bake at 375° for 1 hour covered with foil. Uncover and bake 30 minutes longer. Makes 4 servings.
Cook potatoes, onion, parsley, salt and pepper; drain. Add bacon and drippings, milk and cream. Heat to almost boiling. (May need to add a little water.) Sprinkle cheese over individual bowls of soup.
Drain juice from pineapple and cherries; set aside. Cherries should be sliced. Squeeze juice from 2 lemons and set aside.
Cook green beans according to package. Save 1/4 cup of liquid after cooking. Combine soup and liquid from green beans with green beans, sprouts and water chestnuts. Top with cheese and bake at 350° for 20 minutes. Remove casserole after baking; top with French fried onion rings, then broil until brown.
Pierce pastry shell thoroughly with a fork. Bake in 375° oven for 10 minutes. Mix the ingredients together thoroughly and pour into pastry shell. Bake at 350° about 50 minutes or until a knife inserted into the center comes out clean.
Mix Jell-O and water; let cool. Add other ingredients; mix well. Pour into a 13 x 9 x 2-inch container; let congeal. Mix the cream cheese, sour cream and sugar. Mix all together; spread on top. Chill and serve. It is better not to get it too thick.
Whip the cream cheese, powdered sugar and butter. In another bowl, mix the pudding mix and milk. Put both mixtures together. Add Cool Whip. Put half the crushed Oreos in bottom of bowl. Put filling on Oreos, then top with rest of the crushed Oreos. Chill and eat.
Cook hen in small amount of water. Debone and cut in small pieces. Cook slowly in stock (add water if necessary) with onions. Add milk, butter, ketchup, Worcestershire sauce and red pepper. Add crackers until Mull reaches desired consistency.
Place the first three ingredients in a large bowl; mix. Over potato mix, pour warm water and sprinkle yeast in water. Let mushroom, stir, add oil. Add flour until no longer soupy. Make stiff dough by edging in flour and kneading until elastic. Add a little oil once elastic, turn roll of dough over and cover with a warm damp cloth; let rise. Punch down, roll into loaves, place in pan. Let rise to double. Bake at 350° for 25 minutes.
Heat oven to 375°. Grease square pan 8 x 8 x 2-inches. Place apple slices in pan. Mix remaining ingredients thoroughly. Sprinkle over apples. Bake 30 minutes.
Bring to a boil, cook until mixture forms firm ball when a little is dropped in cold water. Beat 2 egg whites until stiff. Slowly pour boiling syrup in a fine stream over the egg whites, beating at high speed. Beat until mixture passes glossy stage and holds its shape. Drop from the tips of two knives onto waxed paper. Coloring may be added during last stage of beating.
Combine first 4 ingredients. Heat milk, water and margarine to 120° to 130°. Add to flour mixture; add eggs. Blend 3 minutes at medium speed. By hand, stir in remaining flour and knead. Grease bowl and let dough rise. Punch down. Form 2 loaves and place in greased bread pans. Let rise and bake at 375° for 35 minutes.
Using either wings, cutlets or chicken parts, rinse and pat dry. Separate cloves of peeled garlic; place garlic, olive oil and hot sauce in blender or food processor and puree. Do not cut garlic, leave cloves whole, they puree much better whole. Combine bread crumbs and grated cheese with pepper. Dip wings in puree (garlic). Roll in bread crumbs, one piece at a time. Oil shallow baking pan. In single layer bake in preheated 375° oven for 35 to 40 minutes or until crisp and brown.
Mix brown sugar, water, raisins or dried apples, salt and shortening. Bring to a boil and remove from heat. Let cool for a while, then add flour, soda and spices. Put in a pan and bake.
Layer Fritos, chili, cheese and onions in a baking dish. Bake at 350° for 25 to 30 minutes or until cheese melts.
Saute until golden brown the ham, 1/2 stick margarine or butter and bell pepper. Boil until tender the potatoes, celery, carrots and onions. Mix and cook until thick the milk, 1 stick margarine or butter and flour. Mix Mozzarella cheese and Cheddar cheese in sauce until melted.
Trim top and bottom of beets and wash dirt off of them. Put beets in a large enough soup pot so they can be covered with water. Bring beets to a boil. Boil beets for 60 minutes. Pick out one of the biggest beets and cut in half to determine if all of them are well done inside. If they are not, boil for another 10 minutes and check again. Repeat this process until the beets are done.
Cook pasta according to package directions; drain. Meanwhile, mix soup, milk, chicken and vegetables (if desired) together. Add noodles and mix well. Spread mixture in a 9 x 13-inch pan. Top with grated cheese and paprika. Bake at 350° for 30 minutes.
Fry at least 6 slices of bacon (will probably need more). Remove bacon from skillet and drain grease. Then, fry eggs, being sure to break the yolks. Salt and pepper to taste. When eggs are almost done, top each with a slice of cheese and let melt. Toast split muffins. Top muffins with eggs and bacon. Mustard is good on them, or use whatever dressing you prefer.
Mix solution and store in airtight jar. When ready to use, add 1 to 2 1/2 teaspoons solution to 1 cup water. Spray on plants, covering all leaf and stem surfaces.
Preheat oven to 325°. Cream butter in bowl; add sugar, molasses, spices and soda and mix well. Stir in almonds. Sprinkle 1/2 cup flour onto work surface. Add remaining 3 cups flour gradually, mixing well after each addition. Turn onto floured surface. Knead until smooth. Shape into 2 long rolls; wrap each in wax paper. Chill or freeze until ready to bake. Cut with sharp knife into thin slices. Place on greased 10 x 15-inch cookie sheet. Bake 8 to 10 minutes or until golden brown.
Cook squash and onion in salted water. Drain and mash. Combine squash, sour cream, salt, pepper and basil. Pour into greased 2-quart casserole. Combine bread crumbs, Worcestershire sauce, cheese, butter and paprika. Spread over squash mixture. Top with bacon. Bake at 300° for 30 minutes or microwave 10 minutes.
Melt butter in the bottom of a 9 x 12 pan. Mix rest of ingredients and pour into pan. Bake at 350° for 30 to 40 minutes.
Grease and lightly flour a 9 x 1 1/2-inch round baking pan. Cream shortening and brown sugar until light. Add egg and molasses; beat well. Stir together the flour, ginger, cinnamon, baking powder, baking soda and salt. Add to creamed mixture alternately with the 1/2 cup boiling water, beating after each addition. Pour into pan. Bake in 350° oven for 30 to 35 minutes.
Mix all ingredients, but soup, into square (8 x 8-inch) pan. Refrigerate overnight. Cut in squares and roll in flour. Brown in oleo. Place in baking dish. Mix soup and about 1/2 can water. Pour over steak. Bake in slow oven 2 to 3 hours at 250°.
Mix all ingredients and spoon into hot dog buns. Place side by side in casserole and heat in oven at 350° for 10 to 15 minutes.
Preheat oven to 350°. In a 3-quart saucepan over low heat, melt butter. Remove from heat (or melt in microwave). Add sugar, flour, cocoa, baking powder, salt, eggs and vanilla. Stir with spoon until batter is well blended and smooth. Stir in 1 1/2 cups chocolate chips and nuts. Spread in a 13 x 9-inch baking pan. Sprinkle with remaining 1/2 cup chocolate chips. Bake for 30 to 35 minutes, until set. Cool; cut into squares.
Preheat oven to 350°. Mix together sugar, flour, baking soda, salt and nutmeg. Add eggs, butter, mango and lemon juice.	Mix well. Stir in walnuts and raisins. Pour into buttered loaf pan. Cook 60 to 75 minutes or until toothpick comes out clean. Cool on a rack. Best cut the next day.
In skillet, combine water and soup mix. Add broccoli. Simmer, covered until broccoli is done.
Mix all ingredients thoroughly in hand cranked or electric one gallon ice cream freezer. Freeze according to freezer directions.
Cook and debone chicken. Save to fold into soup later. Cook potatoes until done. Add carrots, corn and chicken. Add eggs to soup at last minute. Serve over noodles.
Butter Bundt pan or 10-inch cake pan. Cut biscuits into 4 pieces each and drop pieces into pan. Bring to a boil the brown sugar, cinnamon and butter, then add nuts, then stop. Pour mixture over biscuit pieces. Bake at 350° for 45 minutes. Turn upside down.
Blend all ingredients together in blender on high speed until smooth and creamy. Chill before serving. Yields 2 1/2 cups. Contains 8 1/2 calories per serving.
Cream with mixer in mixing bowl the cream cheese and 1/4 cup sugar.	Add instant pudding mix and cold milk. Blend until smooth and thick. Then add Cool Whip. Blend until well mixed. Pour into graham cracker	crust and chill. Then top with your favorite fruit filling.
Grease a casserole dish and add cut up potatoes. Mix mayonnaise, margarine, sour cream, chives and crumbled bacon over potatoes. Top with grated Cheddar cheese (to taste). Bake at 350° until cheese melts and potatoes are hot through.
Brown meat. Add onions; cook until tender. Stir in soup, milk and seasonings. Layer half noodles, meat sauce and cheese in a 1 1/2-quart casserole. Repeat layers. Bake at 350° for 20 minutes. Sprinkle with remaining cheese; return to oven until cheese melts. Serve this with stewed tomatoes.
Preheat oven to 400°. Cut potatoes into French fry matchsticks. Spray a cookie sheet with Pam. Combine the egg whites and Cajun seasoning in a bowl. Add the potatoes and mix to coat. Spread the coated potatoes into a single layer on the cookie sheet. Bake for 40 to 45 minutes, until the fries are crispy and golden. Turn them halfway through the baking so they will be an even brown. Serve hot with nonfat ketchup.
Clean and cut broccoli. Steam in 1/2 cup water until tender. Set aside. Melt butter in saucepan over medium heat. Add flour to make a roux. Cook 2 to 4 minutes. Add bouillon, stirring with a wire whip and bring to a boil. Add broccoli, mushrooms (sliced), half and half and spices. Heat, but do not boil.
Bake chicken to 400° for one hour until tender. After chicken cools, shred it into bite-size pieces. Combine soups, milk and green chili sauce. Grease casserole. Layer chicken, tortea, sauce and cheese. End with cheese. Continue with layers until ingredients are gone. Bake covered at 350° for 1 1/2 hours until cheese browns. Uncover last 10 minutes. Make night before, and bake before serving.
Beat egg yolks in saucepan. Combine sugar and flour; add to eggs. Gradually add milk. Mix until smooth. Add lemon rind and slowly add lemon juice, mixing well. Cook over medium heat, stirring constantly, until filling is smooth and thick. Remove from heat and cool slightly. Pour into baked 9-inch pie shell.
Cook squash in salted water until tender, 10 to 15 minutes. Drain well. Add next five ingredients. Melt butter (3/4 stick) in frying pan; add stuffing and mix well. Pack into bottom of 2-quart baking dish. Reserve some stuffing to sprinkle on top. Pour squash mixture over stuffing and sprinkle remaining stuffing over top. Dot rest of butter (1/4 stick) on top of the casserole. Bake at 350° for 30 minutes. Serves 8 to 10.
Cut up cabbage. In deep pot, put cabbage, tomatoes and water to cover. Put on heat and bring to boil. Lower heat. Add sauerkraut, caraway seeds and salt. Stir occasionally.
On the bottom of a Pyrex dish, layer the first 7 ingredients in the order given. Cover entire dish with shredded Cheddar cheese. Garnish with sliced black olives. Refrigerate several hours before serving.
Blend butter and sugar. Add bananas, eggs and remaining ingredients. Bake at 350° approximately 40 minutes.
Combine first 5 ingredients and blend well. Pour into baking dish or loaf pan. Make a sauce with the remaining 3 ingredients and spread over the top of the ham loaf. Bake at 250° for 1 1/2 hours.
Thaw and drain spinach. Mix all ingredients thoroughly and set overnight. Scoop out center of loaf; cut bread into 1 inch squares. Place dip into center of loaf and serve with bread squares.
Brown beef, sausage and onions until done. Add to melted Velveeta. Add remaining ingredients. Serve with corn chips or taco chips. I put mine in the crock-pot. Hot. Serves many.
Mix like biscuits. Let rise until double in size. Work down. Make biscuits. Before done, brush top with melted butter.
Cream butter and sugar. Add milk and vanilla; beat well. Stir flour with baking powder; blend into creamed mixture. Divide in half. Cover; chill for 1 hour. On a lightly floured surface, roll each half to 1/8-inch thickness for thin cookies or 1/4-inch thickness for thick cookies. Cut into desired shapes with cookie cutters. Place on ungreased cookie sheet. Bake thin cookies at 375° for 7 to 8 minutes. Bake thick cookies 10 to 12 minutes. Makes 4 to 4 1/2 dozen thin cookies or 3 dozen thick cookies.
Peel and chop the onion and carrot finely. Heat the oil in a large frypan or saucepan; add the onion and cook until the onion is clear or translucent. Add the minced beef and saut, using a wooden spoon to break up the mince so it is nice and fine. When the mince is thoroughly browned, stir through the flour and cook for 1 minute. Add the tomato sauce, Worcestershire sauce, carrot, peas, corn and herbs. Stir thoroughly. Gradually add the stock and bring to a boil. Reduce the heat and cover, simmering for 10 to 15 minutes. Add salt and pepper to taste. The mixture should be quite thick. Remove and discard the bouquet garni or whole bay leaf and set mixture aside.
Melt margarine in a 13 x 9-inch pan. Mix flour, milk and sugar. Pour into pan on top of margarine. Add pie filling. Bake at 350° for 25 to 30 minutes or until done.
Blend shortening, sugar and eggs. Cream well. Add cranberries, nuts and raisins. Sift dry ingredients together and add alternately with milk to egg mixture. Pour in greased tube pan. Bake at 350° for 1 hour. When cool, frost with Cream Cheese Icing.
Heat potatoes with water to cover until boiling. Lower heat and cook until fork-tender, about 15 to 20 minutes. Drain. Return to heat and cook, uncovered, 2 minutes or until all water is evaporated. Pour potatoes in a large bowl and mash with rest of ingredients. With electric mixer, beat on high for 3 minutes. Makes about 6 servings.
Preheat oven to 400°. Grease 10-inch pie plate. Mix vegetables, onion, green pepper and cheese on pie plate. Beat remaining ingredients with mixer for about 1 minute or until smooth. Pour into pie plate over other ingredients. Bake 35 to 40 minutes or until knife inserted halfway between center and edge comes out clean and pie is golden brown. Let stand 5 minutes before serving. Serves 6.
Prepare potatoes. Drain salmon; remove bones and skin. Flake salmon into potatoes. Add egg, pepper and crumbs. Mix well; shape into patties. (Add more crumbs if needed.) Pan fry in vegetable oil about 5 minutes on each side.
Start with an 8 x 8-inch pan sprayed with Pam. Starting with cabbage, layer all in pan. Bake at 350° for 20 minutes or more until piping hot.
In a soup pot, combine onions and garlic in 2 cups of the stock. Bring to a boil, then reduce heat and simmer for 15 minutes. Meanwhile, prepare collard greens by removing coarse stems. Stack leaves and slice them thinly crosswise and then cut through stack lengthwise twice. Add the greens, tomatoes, peas, additional stock, vinegar, brown sugar, thyme, allspice and Tabasco. Simmer 15 minutes. Stir in rice and cook 3-5 minutes. Add salt and pepper to taste. Serve with cornbread.
Melt butter in saucepan. Saute onions for 3 minutes or until clear. Blend in flour. Add wine, stirring steadily to boiling point. Mix in salt, thyme and sauce. Brown franks in skillet. Drain and add to sauce. Cook over low heat for 5 minutes. Serve in casserole or chafing dish.
Combine hamburger and onion soup mix. Make small meatballs and place on cookie sheet. Bake at 350° until brown.
Brown meat and onion. Mix together with soups, taco sauce, tomato sauce, chilies and rice. Layer Doritos and meat mixture. Repeat. Top with grated cheese. Bake 20 minutes at 400°.
Cook, drain, rinse, and drain spaghetti. Pour the Italian dressing over the noodles and stir well. Set aside.
Drain and flake salmon and combine with lemon juice, onion, horseradish and parsley. Mix well and chill. When chilled, shape into a ball and roll in chopped nuts or cracker crumbs. Store in fridge until ready to use.
Put eggs into small bowl of electric mixer; beat on medium speed for 1 minute. Add milk. Sift together the flour, baking powder and salt. Add to milk mixture. Add shortening. Beat on low speed until blended. Deep fry until golden brown.
Make bread filling as you do for fowl. Mix filling, sausage and peas. Place in casserole. Bake at 350° for 1 hour. Serve with pork gravy.
Crush 2 cups Fritos. Spread in baking dish. Arrange chopped onions and 1/2 of cheese on chips. Spread chili over onions and cheese. Top with remaining chips and cheese. Bake at 350° for 15 to 20 minutes or until hot and bubbly. Serves 4 to 6.
Separate each biscuit into two pieces. Using a muffin pan, cover the bottom and sides of each hole in the pan using one piece of biscuit. Be sure to spread your biscuit thinly, as it will rise. Layer sauce, sausage, hamburger, bacon and cheese. Bake at 350° for 10 to 12 minutes. Serve immediately.
Mix first 4 ingredients together and pour over oyster crackers. Spread on cookie sheet and bake at 275° for 15 to 20 minutes.
Blend butter and sugar together. Add 1 egg at a time, blending. Then add a little of the flour at a time. Blend very well. Then add vanilla flavoring.
Cream eggs and sugar together; melt oleo. Mix with eggs and sugar. Add milk, vanilla, and 3/4 can of coconut. Pour into unbaked 9-inch pie shell; sprinkle with remaining coconut. Cook at 350° for 30 to 45 minutes.
Beat egg whites and water. Combine crumbs, Parmesan cheese, garlic, salt and pepper. Dip cutlets in egg mix, then coat with crumb mix. Repeat for all pieces of veal. Place on waxed paper and chill for at least 1 hour. Fry cutlets in heated oil. Brown about 2 minutes on each side. Drain on paper towels.
Cream sugar and Crisco until light and fluffy. Add applesauce with which soda has been mixed. Mix flour, salt and spices, sifted together, then add raisins to this to coat them. Beat hard until well blended into sugar and Crisco. Bake in a 350° oven until toothpick comes out clean.
Preheat oven to 400°. Place Italian dressing in bowl; dip chicken strips in dressing. Mix bread crumbs and cheese together; dip the dressing coated chicken into the mixture. Lay chicken side by side along greased pan; pour remaining dressing and bread crumbs over the chicken. Bake for 20 minutes.
In large pan, saute chicken and oil until chicken is lightly browned. Add broth, vegetables and soy sauce. Bring to a boil. Stir in rice. Cover. Remove from heat. Let stand 10 minutes. Fluff with a fork. Add soy sauce to individual servings.
Cook chicken and cool (reserving broth). Cook spaghetti in reserved broth and margarine. Add onion when spaghetti is almost done. Add tomatoes, cheese and peas; mix well. Serve hot.