HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix lime and water together and pour over cucumbers; let stand 24 hours. Add enough water to cover pickles. Wash, drain and put in fresh, cool water for 3 hours; drain. Simmer alum, 1 cup vinegar, red color and enough water to cover cucumbers; simmer 2 hours, then drain. Make syrup of 3 cups vinegar, sugar, red hots, 3 cups water, salt and cinnamon sticks; boil for 5 minutes, then pour over cukes. Pour off syrup for 4 mornings; bring to boil and pour over cucumbers. On fourth morning, pack in jars. Cover with boiling syrup and seal.
In large mixer bowl, beat egg whites until soft mounds form. Gradually add 1/4 cup sugar and beat until stiff peaks form. Fold in 1 cup sugar and remaining ingredients carefully, half at a time, until thoroughly blended.
In large skillet, generously cover bottom with olive oil. Saute garlic salt and fresh garlic. Add chopped chicken. Cook, stirring, 15 minutes. Add chopped red pepper. Stir and cook 8 to 10 minutes.
Mix together tapioca pudding, vanilla pudding, orange extract and the 3 cups of water. Let stand for 10 minutes so tapioca gets soft. Cook until thick. Boil for 1 minute. Cool. Add Cool Whip, pineapple and oranges. Stir until blended good. Refrigerate until ready to serve.
Spread graham crackers in cookie pan. Mix margarine, brown sugar and pecans in a saucepan. Bring to a boil. Pour over crackers. Cook on broil 2 to 3 minutes. Topping will look bubbly.
Cook beef and onion until done. Spoon into baking dish. Stir in taco mix, tomato sauce and corn. Sprinkle on cheese.
Sift flour, measure and sift two times. Cream margarine and Crisco. Add sugar and cream well. Add eggs, one at a time, beating after each. Add flour and milk alternately. Begin with flour and end with flour. Add flavoring. Beat at slow speed. Bake in greased tube pan at 325° for 1 hour and 15 minutes. Start in cold oven. This does not use baking powder. May use 2 teaspoons vanilla instead of almond.
Heat oil; add onions and green peppers. Cook until soft. Add ground beef, salt, black pepper and chili pepper. Cook until browned. Add tomato sauce, tomato paste and 4 cups tomatoes and 1 teaspoon sugar. Cook together 15 minutes on medium heat. Break spaghetti into pieces and cook according to directions on package. Do not overcook. Drain and add to sauce mix and put into casserole. Put into oven at 350° for 20 minutes.
Fry cabbage "slowly" in 1 stick butter (should take about 1 hour on low). Be careful not to burn, light brown is okay. While cabbage is cooking, make noodles.
Season pork chops with salt and pepper. Brown on both sides in a skillet. In a 9 x 13-inch pan, layer the vegetables and pour soup over. Remove chops from pan, remove fat from skillet and add water to rinse and scrape particles from bottom of skillet. Pour this over vegetables. Sprinkle with thyme. Place chops on top. Bake 1 hour at 350°. If chops get too brown during cooking, cover with glass lid or foil.
Soften cream cheese. Add chili and mix well. Heat in microwave or on stove. Serve with corn chips.
Cook noodles in boiling water until tender; drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. Add soup, milk and cheese. Bake at 425° about 20 minutes.
Cream sugar and margarine. Beat in eggs and vanilla. Sift remaining ingredients together and blend into mixture. Form into rolls; wrap in waxed paper. Refrigerate overnight. Slice and bake at 350° for 8 to 12 minutes.
Combine kraut, onion and parsley; toss until well mixed. Spread dressing on each slice of bread. Top 8 slices of bread with corned beef, cheese and kraut mixture; top with remaining bread. Lightly butter both sides of sandwiches. Grill slowly until cheese melts and bread browns.
Bring chicken broth and water to boil. Add pasta and cook 5 minutes. Add spinach and simmer 5 minutes longer. Mix the ground meat, cheese and garlic and drop from teaspoon into soup. Simmer 7 minutes until no longer pink inside. Stir in 3 cups of vegetables and simmer until done (onion, carrots, celery, zucchini).
Blend the first 4 ingredients 5 minutes in mixer. Spread over crumbs made of graham cracker crumbs and melted butter. Mix and pat in a 9 x 13-inch pan. Refrigerate. Cut 5 bananas in 1/2 pieces. Layer in pan. Next, layer pineapple. Spread with Cool Whip. Garnish with coconut, maraschino cherries and chopped nuts. Refrigerate overnight.
Heat soup and water to boiling point. Add Jell-O. When mixture is partly set, add remaining ingredients. Pour into molds. Chill until set. Makes 8 molds.
Remove husks and silks from corn. Rinse corn and pat dry. Cut corn from cobs (about 3 cups); to cut corn from cob: with very sharp knife, first cut, just barely take the top of the kernels, second cut, take about half-way of kernels and third cut, use blade of knife and scrape down to cob. This gets the milk out of corn. Place butter in 2-quart casserole; microwave at High for 55 seconds, until butter melts. Add corn, 1/4 cup water and sugar, stirring well. Cover with heavy-duty plastic wrap. Cook on High 8 to 9 minutes or until corn is tender, stirring after 4 minutes. Shake 1/2 cup water, salt, pepper and flour in pan until flour is blended smooth. Stir into corn, mixing well. Cook on High 3 minutes or until mixture slightly thickens.
Mix all ingredients together and let set till dry onions are limp and no longer crunchy. Use for fish topping or anything else you like to use tartar sauce on.
Brown and drain beef. Add onion, tomatoes, garlic, vinegar, oil, cinnamon, cloves, salt, raisins with stock and green olives. Simmer for 30 minutes.
Blend sugar and Crisco. Add egg which was beaten slightly to sugar and Crisco. Add sour milk. Sift together soda, cornmeal, flour and salt. Stir into mixture. Pour into a greased pan and bake for 25 minutes at 350°.
Cream butter and sugar; add eggs then cream again. Add bread and pineapple including juice from can. Pour into buttered dish and bake at 350° for 45 minutes.
Halve eggplant lengthwise. Hollow out center. Cook sausage; drain. In a large bowl, mix sausage, eggplant centers, tomatoes, squash, onion, salt and pepper. Mix well. Stuff into eggplant shells. Spoon 4 tablespoons of tomato sauce over each. Mix bread crumbs, oregano, egg and remaining tomato sauce. Spoon over eggplant. Cover with cheese. Bake at 350° for 1 1/2 hours. Serves 6.
Combine all ingredients in a 2-quart pan or slow cooker. Simmer for 45 minutes. Add more milk, if needed. Add salt to taste. Serves 6 to 8.
Beat egg whites until foamy, white and double in volume in a medium bowl. Beat in sugar, 1 tablespoon at a time, beating all the time until meringue stands in firm peaks. Fold in vanilla and coconut. Drop by teaspoon, 2 inches apart, on greased and floured large sheets. Bake in very slow oven (250°) for 35 minutes or until lightly golden. Remove from sheet to wire racks. Let stand to cool completely.
Soften gelatine in cold water. Add sugar, pineapple juice, vinegar, salt and green coloring. Chill until slightly thickened, then add pecan meats, India relish, pineapple and olives. Pour into molds or a flat serving dish which has been rubbed with oil. Chill until firm and serve. Unusual!
Combine sugar, flour, salt, soda, baking powder, cinnamon and Wesson oil. Beat 2 minutes. Add eggs and vanilla and beat 2 more minutes. Fold in apples and nuts. Bake in a tube cake pan for 45 to 50 minutes in a 350° oven.
Combine mushroom soup and 1 cup of broth and put in bottom of	pan. Add half of stuffing on top of soup.	Add chicken on	top of stuffing. Put chicken soup with other cup of broth on chicken. Add the remaining stuffing on top. You can use frozen broccoli, if desired, on top of chicken. Bake with aluminum foil on pan at 350° for 50 minutes. Serve.
Sift together flour, salt, soda, cinnamon, allspice, nutmeg, cloves and baking powder. Beat eggs until light and foamy. Add oil, sugar, zucchini and vanilla. Mix light, but well. Add dry ingredients. Divide into 3 loaf pans, greased. Bake at 350° for 1 hour or until done.
Cook squash and onion together. Drain; mash well. Drain again. Melt margarine in 9-inch baking dish. Pour melted margarine into squash. Mix all ingredients well except cracker crumbs. Pour in casserole dish. Top with cracker crumbs. Bake at 350° for 25 minutes or until firm and top is brown.
Grind pears, peppers and onions in food chopper or processor. Add all the ingredients to the vinegar and sugar. Boil 30 minutes. Put in jars and seal.
Mix all ingredients except the chocolate bits and beat for 3 minutes. Fold in bits and pour into a greased and floured Bundt pan. Bake at 325°. After 1 hour check with cake tester. Bake until batter does not stick to tester. Cool 10 minutes before removing from pan.
Bring water to a boil in large pot. Add potatoes to water along with chicken stock base, salt and pepper. Cook 12 minutes or until potatoes are about half-done. Add Cheddar cheese soup and simmer 10 minutes. Melt butter or margarine in a heavy saucepan. Add flour and cook over medium heat, stirring constantly, for 3 to 4 minutes. Do not brown. Whisk flour mixture into the potato mixture and bring to a boil. Reduce heat and simmer an additional 3 to 4 minutes. Stir in half and half and heat to serving temperature. Do not boil. Serve with chives, bacon bits and parsley.
Defrost pie crust. Butter 1 large baking pan. Line bottom and sides of pan with two of the pie crusts. Pour peaches into bowl. Mix all ingredients. Squash peaches and mix until flour is mixed well. Pour into pan and cut the two crusts you have left into strips. Cover top and bake at 375° for 45 minutes or until golden brown.
Sift together flour, baking powder, salt and sugar into mixing bowl. Cut in Crisco thoroughly, until particles are fine. Break egg into measuring cup; add enough milk to measure 3/4 cup. Blend together. Add all at once to flour mixture; stir just until moist.
Brown meat; drain. Add spices and simmer 5 to 10 minutes. Then add tomatoes, V-8 and rice. Cook until rice is done. You may add more V-8, if desired.
Cream butter and sugar until fluffy. Add egg and vanilla; mix thoroughly. Add dry ingredients which have been sifted together alternately with sour cream. Blend well. Fold in nuts. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake 8 to 10 minutes at 400°. Cool and top with golden butter glaze.
Cook 7-Up, sugar and cornstarch until thick and clear. Cool, then pour over strawberries. Serve with Cool Whip.
Mix all together; put in crock-pot. Cook for 2 or 3 hours. Great to take for carry-ins.
Mix flour and salt in a large bowl. Slowly add water. Form ball. Knead dough for 5 to 10 minutes. Add flour (if sticky) and water (if stiff). May refrigerate dough up to 5 days. Make ornaments, crafts, etc.
Brown onion in butter. Add chicken, carrots, bean sprouts, corn and seasonings. Cook on simmer 10 to 15 minutes. Cool completely. Wrap 2 tablespoonfuls of mixture in each egg roll skin and seal edges. Place in deep fryer until browned.
Melt margarine and mix with other ingredients and press into a 9 x 13-inch pan.
Combine the first 5 ingredients. Place in 9 x 13-inch pan and top with bacon. Bake at 350° for 1/2 hour to 45 minutes.
Separate yolks from whites. Beat whites until light; add salt and beat until stiff and dry. Beat egg yolks until thick and lemon colored; add milk and pepper. Fold egg whites and baking powder into the yolks. Melt butter in frying pan; pour in egg mixture and heat slowly until omelet has set. Put in a 325° oven for 30 minutes, or until omelet browns on top. Serve immediately with Spanish sauce. Yield: 5 servings.
Combine first 10 ingredients. Place in a 13 x 9 x 2-inch baking pan. Add meat. Spoon remaining mixture over roast. Combine water and wine. Pour over roast. Cover and marinate for 2 days in refrigerator, turning occasionally. Bake at 300° for 2 1/2 to 3 hours or until tender, basting occasionally with pan drippings. Yield: 8 servings.
In pan bring 1 cup pineapple juice to boil. Take off heat and add Jell-O. Mix real good, then add Sprite. Mix pineapple, cranberries and pecans. Mix and pour into 9 x 13-inch casserole dish. Chill until set.
Stew peaches with 2 or 3 cloves. Simmer other ingredients 3 to 4 minutes. Pour over peaches. Store in refrigerator.
Roll out crescent rolls and press in jelly roll pan, pressing seams together. Bake for 10 minutes at 375°. Let cool. Mix cream cheese, mayonnaise and Ranch mix; spread on cooled crescent crust. Add vegetables, making sure you press them into the cream cheese mixture. Top with grated cheese. Refrigerate overnight.
Cook and drain beef. Saute onions, pepper and garlic for 5 minutes. Add remaining ingredients. Cook 15 minutes. Serve on rolls.
Mix sugar, mustard, cornstarch and a pinch of salt in a heavy saucepan. Add egg yolk and mix well. Heat coffee cream to near boil. Add to egg mixture and mix well. Place over medium heat and stir until thick. Slowly add vinegar, beating constantly. Serve warm over meat.
Cook and stir onion in butter until onion is tender. Stir in remaining ingredients except shrimp, rice, flour and water. Cook until pepper and celery are tender. Add flour, shrimp and last of all water. Cook over low heat until shrimp are tender. Serve over rice.
Mix lime jello with 1 cup of hot water and 1/2 cup of cold water. Put into pan to set. Do the same with the cherry and orange jellos. Chill in the refrigerator. Mix sugar, pineapple juice and 1/4 cup water in saucepan; let come to a boil. Mix with lemon jello. Let set on counter until it jells. Mix the Dream Whip and milk. When thoroughly whipped, add lemon jello mixture. Cut lime, cherry and orange jellos into small cubes. Fold into whipped mixture and refrigerate until ready to serve.
Mix all ingredients together. Season to taste. Bake at 375° for approximately 45 minutes.
Pour hot water over Jell-O; add pineapple juice and while still warm. Add marshmallows and cheese. When cool, add pineapple and nuts. When it begins to thicken and congeal, fold in whipped cream. Chill.
Prepare pan by buttering bottom and sides of 9-inch square pan. Dice marshmallows. Set aside. Mix evaporated milk, sugar and salt in saucepan. Heat mixture over low heat until it just boils, then cook for 5 minutes, stirring constantly with wooden spoon. Remove from heat. Stir in marshmallows, chocolate chips, nuts and vanilla. Stir until marshmallows melt. Pour in pan. Cool. Cut in squares.
Melt oleo in soup pot. Add onion, carrots and celery. Saute until soft. Add flour and cornstarch.	Cook until bubbly. Add broth and milk and make a smooth sauce. Add soda and cheese. Garnish with parsley before serving.
Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13 x 9 x 2-inch metal baking pan. Stir with a fork to mix. Form 3 wells in the flour mixture. Pour oil into one well, vinegar in the second and vanilla in the third. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon and sprinkle over batter. Bake at 350° for 35 to 40 minutes.
Cream the Crisco, butter and sugar until light and fluffy. Add eggs, one at a time; beat well. Sift flour, salt and baking powder. Add to creamed mixture alternately with milk. Add vanilla and lemon flavoring; beat well. Bake in a tube pan at 325° for 1 1/2 hours.
Combine cream cheese, egg and salt. Beat until smooth. Add chocolate and butterscotch chips; set aside. Mix flour, soda, salt, cocoa and sugar. Add oil, vanilla and water. Beat together until smooth.
Combine first 4 ingredients. Bring butter, water, shortening and cocoa to boil. Pour over flour mixture and mix well. Add eggs, buttermilk and vanilla. Bake at 350° for 30 minutes in a 13 x 9-inch pan.
Cook macaroni. Drain and rinse in cold water. Add tuna, peas, onions, cheese and salt to taste. Blend in enough mayo to make creamy.
Saute onion in oil until tender. Add ground beef. Cook until brown, stirring until crumbly. Add tomato sauce and seasonings; mix well. Simmer for 3 to 5 minutes or until heated through.
Cook macaroni. Drain. Chop eggs. Mix mayonnaise and Ranch dressing. Mix all ingredients with macaroni. Chill in refrigerator or serve warm. Serve with Ritz crackers.
Coat chicken with flour, onion powder, paprika and pepper. In skillet, brown chicken in hot margarine. In a small saucepan, heat water and bouillon cubes until dissolved. Stir in sherry. In bottom of a 1 1/2-quart casserole, combine water mixture, rice, mushrooms, celery and onion. Place chicken on top. Cover and bake at 375° for 50 to 60 minutes or until all liquid is absorbed and chicken is tender. Makes 2 servings.
Prepare stuffing according to package directions. Spread in 13 x 9 x 2-inch baking dish. Top with layer of chicken. In large saucepan melt butter. Blend flour and seasonings. Add cool broth. Cook and stir until mixture thickens. Stir small amount of mixture into eggs. Return to hot mix. Pour over chicken. Bake at 325° for 40 to 45 minutes. Let stand 5 minutes to set. Cut in squares to serve with pimento mushroom sauce. Serves 12.
Combine all ingredients in crock pot and cook on high for at least 4-6 hours.
Beat eggs until foamy. Add other ingredients. Pour into unbaked pie shells. Bake at 350° for 35 to 40 minutes.
Cream sugar, shortening and eggs until light and fluffy. Combine dry ingredients, then add alternately with milk, beating well. Beat in bananas and vanilla. Pour in greased and floured pan (9 x 13 x 2-inches). Bake at 350° for 35 to 45 minutes.
Preheat oven to 375°. Brown meat. Drain. Stir in tomato sauce and seasoning mix. Simmer 5 minutes. Unroll dough. Press onto bottom and sides of ungreased 12-inch pizza pan. Prick bottom and sides with fork. Bake 10 to 12 minutes or until golden brown. Cover crust with meat mixture and cheese. Continue baking until cheese begins to melt. Top with remaining ingredients. Serve with sour cream, if desired. Makes 4 to 6 servings.
Spread cream cheese on bottom of a platter. Cover with the chopped onions. Sprinkle Worcestershire sauce over the onions. Mix ketchup, horseradish and Tabasco and spoon over the layered ingredients. Top with the crab. Sprinkle a little lemon juice over crab. Finish off with chopped parsley. Serve with crackers. Delicious!!
Mix the cream cheese, sugar and yolks together. Cut crusts from the bread and roll the bread thin. Spread the slices with the cream cheese mixture. Roll up bread. Dip each in melted oleo, then roll in the cinnamon and sugar mixture. Bake for 10 - 15 minutes at 400 degrees. Cut in half. Serve plain or with sour cream. You can freeze these to cook later.
Soften and blend cream cheese with sugar. Mix together drained pineapple, strawberries with juice, bananas, nuts and whipped topping. Combine 2 mixtures. Put in a 9 x 13-inch pan and freeze.
Combine all ingredients. Let stand 15 minutes. Line 9-inch pie plate with pastry. Add filling. Add top crust. Flute edges. Bake at 400° for 40 to 50 minutes. Serve warm.
Shred cooked chicken breasts in a baking dish. Saute onions and celery. Mix celery soup, chicken soup, celery and onions. Pour on top of chicken. Mix Stove Top stuffing according to package directions. Top chicken mixture. Bake at 350° for 45 minutes.
Beat cream cheese until fluffy. Add vanilla, lemon juice and condensed milk and mix. Pour into graham cracker crust. Chill 2 hours.
With scoop, form 6 ice cream balls. Place on wax paper-covered tray; cover and freeze several hours or until very firm.
Cook hamburger meat and drain. Add spaghetti sauce, sugar and mushroom soup. Cook for 10 minutes on medium. Pour in casserole dish cooked noodles and sauce. Then put cheese all in the casserole. Cut in 1-inch strips. Bake at 350° for 30 minutes or until cheese is melted.
Cook macaroni according to package directions; drain. Mix with remaining ingredients and chill. Serves 8 to 10.
Drain fruit cocktail, oranges and cherries. In a large bowl, mix fruit cocktail, oranges and cherries. Add sour cream, chopped walnuts, marshmallows and coconut. Mix until all is blended. Place in another dish. Cool in refrigerator for 2 hours and serve.
Beat eggs; add salt and pepper to taste and a pinch of garlic. Open chilies and clean seeds from them. Spread in the bottom of well buttered 8 x 8-inch Pyrex baking dish, alternating cheese and chilies in layers. Pour eggs over and bake 40 minutes at 350°. Cut into one-inch squares or smaller.
Melt chocolate chips in microwave; stir. Mix in all of peanut butter. Mix in all of Crispix. Make sure Crispix is covered with first mixture. Pour enough powdered sugar into a bag; add cereal. Shake well. Place in a covered container.
Season chicken with salt, pepper and paprika. Combine egg and milk. Dip chicken in egg mixture. Drop into paper bag with flour. Shake to coat. Place in hot oil in heavy deep skillet. Cover. Fry at 350° to 400° until brown. Serves 4.
Mix ground beef, rice and onion together. Stuff it inside peppers. Pour jar of spaghetti sauce in pan. Add 1/2 jar of water. Add peppers and cook at medium heat for 2 to 3 hours.
Mix the pineapple with juice into the dry pudding mix. Stir until pudding mix dissolves. Stir in nondairy topping. Spread between and on the outside of your cake layers. Refrigerate cake after icing. Yields enough to frost 13 x 9 x 2-inch pan cake or 2 layers. Use white or yellow cake mix.
Place tofu on paper towel, changing paper towel until most of water has drained out. Put tofu in bowl and mash with fork or potato masher. Grind roasted sesame seed and add with rest of ingredients to tofu. Mix well. Use as dressing on boiled vegetables. Serves 4 to 6.
Spray saucepan and cooking pan. Melt margarine over low heat in large saucepan. Add marshmallows; stir until melted. Remove from heat. Add cereal; stir until coated. Use buttered spatula to press mixture into baking sheet. Remove from sheet and add decorations (decorations optional).
Dissolve yeast in 1/2 cup water. Measure sugar, salt and shortening; add 1 1/2 cups warm water in a large bowl. Beat in yeast and eggs. Add 2 cups flour and beat until smooth. Stir in enough flour to make soft dough and mix well. Place in a greased bowl; cover and let rise until doubled (about 1 1/2 hours). Punch down, cover tightly and refrigerate. (Dough keeps 3 to 4 days.) Remove dough from refrigerator. Shape rolls. Let rise until doubled (about 45 minutes). Bake in a preheated 400° oven for 15 to 20 minutes or until golden brown. Brush top with butter. Makes 24 servings.
Boil sugar, oil, salt, dried mustard and celery seed for 5 minutes. Pour over cabbage, onions and green pepper. Let cool; mix and refrigerate. This will keep at least 10 days.
Brown meat and leave juice in meat. Add diced onion and pepper. Let simmer 5 to 10 minutes, then add remaining ingredients, preferably tomatoes first. Also, add 1 cup of water. Cook for about 2 hours and remove lid for the last 45 minutes for thicker chili.
Fold together blueberries and 2 tablespoons flour. Set aside. Mix remaining ingredients and add floured blueberries. Put into muffin cups (may use liners and put 1/2 cup mixture into each). Bake at 400° for 20 minutes.
Cook potatoes and onion in enough water to cover, with salt and pepper, until almost done. Add milk and butter. Cook until done, stirring often. Can be thickened with cornstarch, if desired.
Heat oven to 425°. Place potatoes on a 15 x 10 x 1-inch baking pan sprayed with nonstick cooking spray. Bake 30 to 35 minutes or until potatoes are tender and golden brown, stirring once.
Mix all ingredients but stuffing and nuts. Empty into a greased 8 x 12-inch baking dish. Sprinkle with stuffing and nuts. You may drizzle top with melted margarine. Bake at 350° for approximately 1 hour.
Beat eggs until foamy. Add cheese, zucchini, Bisquick and margarine. Mix thoroughly. Mix soda, baking powder and milk and pour into zucchini mixture. Mix well and pour into buttered, 9 x 13-inch pan. Bake at 350° for 40 minutes.