HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sprinkle salt over cucumbers and onions. Let set 3 hours. Mix together remaining ingredients to make syrup. Rinse cucumbers, then pour over syrup and store in refrigerator until needed. (Do not cook syrup.)
Shred cheese while cold, then allow to come to room temperature. Beat with cream cheese until blended. Add remaining ingredients and mix well. Chill. When firm enough to handle, form into a ball and roll in nuts. Best if made 24 hours ahead. Yields 1 1/4 pound cheese ball.
Mix together the first 8 ingredients; set aside. Place the bananas and remaining 3 ingredients in blender on mix setting for just a few seconds, then pour over fruit mixture. Stir and chill about 1 hour before serving.
Heat butter and oil in large skillet and cook onions. Add chicken pieces and save. Add broth, cover and simmer 45 minutes. Take chicken out of broth. Combine flour and sour cream. Put into the remaining broth mixture. Heat and stir with a wire whisk until sauce thickens. Put chicken back in sauce. Add pimentos, marjoram and pepper to taste. Serve over noodles.
Melt chips and margarine; cool. Add marshmallows and nuts. Divide mixture in half to form 2 rolls on which has been sprinkled coconut. Roll and wrap. Chill 24 hours and slice.
Mix hamburger and crumbled, wet bread. Mix all ingredients and make into patties. Top with Gray Poupon or Dijon mustard.
Cream egg yolks, oleo and sugar. Add soda, cold water and flour. Knead and roll out. Beat egg whites and brush on top of cookie. Also may add colored sugar before baking. Bake at 350° for 7 to 8 minutes. Makes approximately 3 dozen large cookies.
Clean and take skin off thighs. Put in a large baking pan. Combine marinade. Pour over chicken. Refrigerate for 16 hours in marinade. Bake at 325° for 1 1/2 to 2 hours, uncovered. This is especially good to cook while you're at church if you have a timer on oven.
Combine the cream cheese, cottage cheese, sour cream and onions. Place a layer of macaroni in bottom of 2-quart greased casserole. Alternate with cheese mixture and crabmeat (making the top layer crabmeat). Arrange sliced tomatoes on top. Sprinkle with salt, then top with sharp Cheddar cheese. Bake at 350° for 30 to 45 minutes.
Beat all ingredients together in large mixer bowl for 15 minutes. Pour into 10-inch greased tube pan. Preheat oven to 350° and bake 15 minutes. Reduce heat to 325° and bake about 60 minutes more. (Test for doneness after 45 minutes with knife inserted into cake.) Let cake cool before removing from pan.
Beat first 3 ingredients together. Add the remaining ingredients and pour into greased and floured Bundt pan. Bake at 350° for 1 hour.
Preheat oven to 375°. Melt oleo; add flour, mustard and salt. Stir in milk. Cook until thickened slightly. Remove from heat. Add 1 1/2 cups cheese, then add macaroni. Turn into greased 1 1/2-quart baking dish; top with remaining cheese. Bake 20 to 25 minutes.
Grease a 13 x 9-inch baking dish. Add crab. Do not break up. Chop all vegetables. Saute vegetables 5 minutes. Stir in flour. Stir to mix. Slowly add milk and cook until thick for 5 minutes. Stir in bread crumbs. Combine peppers and stir into egg yolks. Cook for 5 minutes, stirring constantly. Spoon mixture into baking dish. Gently fold in crab. Sprinkle cheese over top. Bake in preheated 375° oven until cheese is light golden brown and bubbly, about 15 to 20 minutes. Wonderful casserole.
Mix all ingredients together. Roll into small balls and dip in granulated sugar. Can be frozen.
Beat together eggs, pumpkin, sugar and oil until fluffy. Add flour, baking powder, baking soda, salt and cinnamon. Spread batter into ungreased jelly roll pan (10 x 15-inch). Bake for 25 to 30 minutes in 350° oven.
Melt margarine in saucepan. Add sugar and cocoa. Stir well and add eggs. Stir well, but do not beat. Add milk and vanilla; stir well again and pour in unbaked 9-inch pie shell. Bake for 10 minutes at 400°. Reduce to 350° and bake for 20 to 25 minutes.
Drain cherries saving the juice. Quarter or half the cherries. With a fork, blend the softened cream cheese, cherries, enough juice to give it a medium pink color and nuts. Serve on crackers.
This is an actual recipe that makes good, wholesome eating. You'll enjoy every bite, but you only find it in your bible. Why not give it a try? God bless.
Mix. Bake in 9 x 13-inch greased pan at 375° for about 20 to 30 minutes.
Trim crust off bread and cut in 4 pieces. Butter each piece (40 pieces). Grease souffle dish; alternate layers of bread and cheese beginning with cheese on bottom and bread on top. Combine eggs, milk, salt and dry mustard and pour over bread and cheese. Refrigerate overnight or at least 6 hours before baking. Bring to room temperature and bake at 325 regress 40 minutes. Mixture will rise to top of souffle dish but after taking it out of the oven it will fall. Very delicious an easy to make.
Saute onion and garlic in melted margarine in a skillet until onion is tender. Pour hot water into a 2-quart casserole dish. Add garlic, rice, cooked onion and 3/4 cup of the chili seasoning mix package. Bake at 350° for 45 minutes. Enjoy!
Wash ribs and cut according to your plan for use. (Slab for grill. Cut in smaller pieces for finger food.) Put ribs in roasting pan and pour root beer over. Add bay leaves and bake, covered, at 350° for 1 1/2 hours. Pour off root beer and remove bay leaves. Add salt, pepper, basil, dill weed and garlic powder to taste. You can also add any of your favorite seasonings. Add barbecue sauce. Return to oven, uncovered, at 400° for 1/2 hour.
Cook broccoli until crisp. Mix remaining ingredients, except crackers and butter. Mix well. Add broccoli and spoon into greased baking dish. Dot with butter. Cover with crushed crackers. Bake at 350° for 30 minutes. (This recipe doubled serves about 8.)
Cream together cream cheese and sour cream. Stir in Cheddar and salsa. Slice off top of bread. Pick out inside of bread into bite size pieces. Fill with cheese mixture. Replace top. Wrap in foil and bake at 350° for 1 1/2 hours. Serve with reserved bread, crackers or tortilla chips.
Mix margarine and graham cracker crumbs into a 9x13 inch pan. Chill thoroughly. Mix margarine sugar and eggs. Whip until light. Pour over chilled crust and chill thoroughly. After chilling place bananas on top. Cover with pineapple. Cover pineapple with whipped topping. Sprinkle with nuts. Add cherries. Serves 15.
Slightly beat eggs; add sugar. Mix and add vinegar and water. Cook over medium heat until bubbly. Stir constantly to prevent sticking and lumps. Cool. Pour over peanuts and sliced bananas; mix lightly.
Cut oranges in small pieces and mix with all the ingredients in a large mixing bowl. Use the juice from the cherries. Refrigerate and serve. Serves 10 to 12.
Make well in dry ingredients and add 1 beaten egg and sour cream. Mix well and place in greased large round cake pan or 2 small round pans. Bake 45 minutes at 350°.
Mix together sugar, milk and butter and bring to boil. Boil 3 minutes. Remove from heat and add cocoa, vanilla and oatmeal. Mix good and spoon on wax paper.
Place chocolate chips in medium bowl; microwave on Medium-high (70%) until melted for 2 to 4 minutes, stirring twice. Stir in walnuts, condensed milk, vanilla and salt. Cool for 5 minutes. Shape into 3/4 to 1-inch balls. Dip some in coconut, some in chopped nuts, the rest in powdered sugar. Place on greased cookie sheet and chill until set. Makes 50 to 60 candies.
In a mixing bowl, mix together all ingredients. Stir well to blend. Spoon into serving crock. Cover; refrigerate for 24 hours. Serve on thinly sliced white or rye bread.
Beat eggs. Add vanilla, oil and sugar; beat until foamy. Stir in zucchini and drained pineapple. Sift together the flour, soda, salt, baking powder, cinnamon and nutmeg, then add nuts and raisins. Add dry mixture to zucchini mixture; stir until blended. Do not overmix. Divide batter evenly into 2 well-greased bread pans. Bake for 1 hour in a 350° oven. Cool in pan 15 minutes.
Combine dry ingredients in large bowl. Combine egg, milk and oil in small bowl. Stir into flour mixture with fork until just moistened. Fold rhubarb and sliced strawberries into batter. Fill muffin tins or paper cups 2/3 full. Press strawberry half into top of each muffin. Sprinkle top generously with sugar. Bake at 400° for 20 to 25 minutes.
Combine. Shape into balls. Cook at 350° for 12 to 15 minutes.
Preheat oven to 375°. Prepare cake mix as directed on package, using combined water, lemon juice and food coloring. Add grated lemon peel. Mix and then bake and cool as package directs.
Beat together lemonade and milk. Fold together Cool Whip, lemonade and Eagle Brand milk. Pour into pie crust and refrigerate.
Flatten steak. Lightly cook onion and celery. Add bread cubes, seasonings, parsley and water. Cut meat into 4 pieces. Spread with dressing mixture. Roll up; fasten with toothpick. Roll in flour; brown in hot fat. Dilute soup with 1 cup water and pour over meat. Cover and simmer over low heat for 1 hour and 30 minutes. Yield: 8.
Heat oven to 350°. Place squash on baking sheet. Add 1 tablespoon of each of remaining ingredients to squash, then place onions on butter and sugar. Bake 30 to 45 minutes.
Put all ingredients in blender. Cover and process until well blended. Chill before serving. Divide into 3 servings for full day's menu.
Select pork with a streak of lean in it. Use thick slices and cover with boiling water. Let come to a boil again. Remove from heat and pour off water. Fry until slices are brown and crisp. Drain on paper towel. Allow 3 or 4 slices per serving. Serve with green tomatoes or spoonbread or grits.
Place cheese, mayonnaise and onions in top of double boiler or microwave. When melted, add crab. This is best served with unsalted crackers.
Prepare pasta	as directed on package; cook only 7 minutes. Drain.	Meanwhile, brown beef and drain. Add seasonings, tomato sauce, tomato paste and water. Reduce heat and simmer for 30 minutes, stirring occasionally. Mix pasta, meat sauce, cottage cheese, black olives and mushrooms in a 9 x 13-inch baking dish. Top with Mozzarella cheese. Sprinkle Parmesan cheese over Mozzarella cheese. Bake at 350° for 35 minutes.
In a medium size mixing bowl, combine all dry ingredients and make a well in the center. In a small bowl, combine remaining ingredients. Add to dry ingredients. Stir until moistened (batter should be lumpy). Spray 12 muffin cups with nonstick spray. Fill cups about 2/3 full. Bake at 400° about 20 minutes or until golden brown.
Prepare dinner as directed. Brown ground beef. Drain and add celery, pepper and onion. Cook until tender. Stir in corn, tomato paste and water. Mix with macaroni and cheese. Serve hot. Salt and pepper to taste.
Mix all ingredients except pie filling. Put 2/3 of dough into greased square pan (9 x 9-inch). Spread pie filling over dough in pan. Crumble remaining dough over pie filling. Bake at 350° for 25 to 30 minutes until lightly browned.
Butter large roasting pan or use Pam spray. Arrange cutlets over rice. Pour soup and water over all. Scatter onion soup on top. Cover with foil. Bake 1 hour and 10 minutes at 375°. Serves 4.
Bring ingredients to a boil on medium heat; cook for 1/2 hour, stirring often. Makes 1 1/4 cups. Keep in refrigerator.
Heat oven to 375°. By hand, mix dry cake mix, water, flour and butter. Roll into balls and roll in sugar, then flatten slightly. Or, roll out on floured surface and cut with cookie cutter. Bake 6 to 9 minutes on ungreased cookie sheet.
Separate eggs. Beat egg yolks until pale. Add sugar, one tablespoon at a time; beat after each addition. Add bourbon and rum. All this can be done a day ahead of time and refrigerated. Just before serving, whip cream and fold into egg mixture. Beat egg whites until stiff, then fold into mixture. Serve in cups or goblets. Top with sprinkle of nutmeg.
Mix all ingredients, but peanut butter. Pour in a 9 x 13-inch sprayed dish. Bake at 350° for 20 minutes. Cool. Spread with peanut butter, if desired.
Mix first 3 ingredients and press into a 9 x 13-inch pan. Bake at 325° for 10 minutes. Cool. Mix coconut and Eagle Brand milk and spread on crust. Bake about 15 minutes more. Cool. Melt chips and 2 teaspoons of peanut butter and pour over coconut. Let set before cutting.
Combine all ingredients and beat well with a fork or an egg beater. Cut the bread in half and dip in the egg mixture for 1 to 3 minutes. Remove and with the 1/2 cup of cooking oil in a frypan medium hot, place the dipped bread in the frypan and brown until brown on both sides. Serves 3.
Mix ingredients in order listed. Pour into unbaked pie shell. Bake in 350° oven for 40 minutes.
Simmer chicken until tender. Cut into bite size pieces. Roll crackers into crumbs. Add melted margarine and poppy seed. Layer 1/2 crumbs on bottom of baking dish. Add chicken to soup and sour cream. Spread over crumbs. Sprinkle with remaining crumbs. Bake at 350° for 45 minutes. May also be frozen.
In small bowl, combine flour, baking soda and salt and set aside. In large bowl, combine butter, sugar, brown sugar and vanilla. Beat until creamy. Beat in egg gradually; add flour mixture. Stir in chocolate chips. Bake at 375° for 8 to 10 minutes. Makes approximately 30 cookies.
Combine all ingredients in a salad bowl. Chill until firm. Good as salad or dessert.
Pour boiling water until all ingredients are moistened. Wet hands in cold water and pat out. Drop into hot grease and fry until brown. Drain on paper towels.
Cook rice, onion and garlic in hot oil for 5 to 7 minutes over medium heat, stirring frequently. Carefully add broth, water, tomato sauce and pepper. Bring to boiling. Transfer the hot mixture to a 2-quart casserole. Cover and bake in a 350° oven about 35 minutes or until rice is tender and liquid is absorbed. If desired, fluff with a fork before serving. Goes well with poultry or fish.
In a saucepan, over low heat, melt chips with milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly into wax paper-lined 8 or 9-inch square pan. Chill 2 hours.
In a saucepan mix well gelatin, salt and sugar. In a bowl, beat egg yolks with water and lemon juice. Stir this mixture into gelatin mix. Cook over medium heat, stirring until mixture coats spoon and thickens. Remove from heat. In a large bowl, beat egg whites until soft peaks form. Gradually sprinkle in 1/2 cup sugar. Beat until sugar is dissolved. With spatula fold lemon mixture into egg whites just until blended. Put into pie shell. Refrigerate. Serve with whipped cream. Sprinkle with lemon rind.
Blend cake mix, pudding mix, water, eggs and oil in large mixing bowl. Beat at medium speed 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes. Remove and cool on rack. Fill and top.
Trim steak and cut into thin strips, 2-inches long. Sear in oil in hot skillet or Wok. Stir until lightly browned. Separate onion slices into rings and add with celery and carrots. Stir-fry until crisp-tender, or longer if you prefer. Add green peppers and mushrooms.
Mix the dry ingredients together. Make a well and pour in the oil, beaten eggs, vanilla, nuts and apples. Stir together. Do not use mixer. Bake in a large pan at 350° for 45 to 50 minutes.
Clean all the vegetables. Leave the banana peppers whole. Cut the bell peppers into large chunks. Cut the green tomatoes, onions and cauliflower into wedges. Place mixture of all these raw vegetables into cleaned jars. Place 2 to 3 hot peppers in each jar, if you like the heat. They're what spice it up, so use as you desire. Heat the vinegar, not to boiling, and pour over the vegetables in the jars. Sprinkle a little salt in each jar. Place lids on and pressure can at 10 pounds of pressure for 5 minutes. After opening jars, keep in refrigerator.
Thaw broccoli in package until package feels warm, 4 to 5 1/2 minutes on Medium-low (30%). Drain broccoli well. Combine all ingredients, except half the onion rings, in a 3 quart casserole. Microwave at High (100%) for 6 minutes. Stir from outside to center of casserole to shorten cooking time and equalize heat. Sprinkle with remaining onion rings. (Toppings are always added at the end of cooking so they will not be disturbed by stirring and will stay crisp.) Microwave at High (100%) until center is hot, 2 to 4 minutes. Makes 4 servings.
Cover eggs with lukewarm water in a saucepan. Heat until water comes to a full boil. Remove from heat and let stand for 20 minutes. Run cold water over eggs to cool them quickly. Peel eggs.
Blend at low speed 1 cup watermelon chunks with confectioners sugar, lemon juice and salt until mixture is smooth; add the remaining watermelon chunks and blend a few seconds longer, until smooth. Pour mixture into a 9 x 9-inch baking pan; cover with foil and freeze until partially frozen (about 2 hours).
Prepare pizza crust according to package, browning crust 5 minutes. Pan-fry ground beef, crumbling as it cooks. Drain fat. Add taco seasoning mix and salsa; simmer 5 minutes. Place meat mixture on top of crust. Top with cheese. Place in oven; bake until the cheese is melted. Serve with toppings, such as lettuce, tomatoes, sour cream, etc.
Mix jello with 1 cup hot water. Let cool. Grind all fruit; add sugar. Mix with jello. Keep refrigerated.
Melt butter in a large skillet and saute onions until tender. Coat beef cubes in flour and brown them in a separate skillet with oil and butter. Add browned meat, salt, pepper and garlic to onions. Add enough beer to cover. Cover tightly and simmer until meat is tender. Serves 6.
Put in crock-pot. Cover; heat on low for 2 to 5 hours or longer.
Beat peanut butter and milk together and add rest of ingredients. Roll into balls and place on wax paper. Mash with a fork and refrigerate.
Combine sugar, syrup and salt in 2-quart mixing bowl. Microwave on High for 5 minutes. Stir in peanuts. Microwave 2 to 5 minutes, stirring after 2nd and 4th minute until syrup and peanuts are lightly browned. Stir in butter, vanilla and soda until light and foamy. Spread to 1/4-inch thickness on large well buttered cookie sheet (work fast). Break apart when cool. For very thin peanut brittle, cool on cookie sheet 3 to 5 minutes. Lift from sheet and pull or stretch mixture to desired thinness.
Cook tomato juice, butter, sugar, salt and pepper. Place crumbled bread slices in serving dish. Pour whipping cream over bread, then hot tomatoes over both.
Make peanut butter and jelly sandwich. Butter each side of bread. Place in skillet and brown it like a grilled cheese.
In punch bowl, combine all ingredients. Garnish with pineapple wedges and lime slices, if desired.
Preheat oven to 350°. Mix together oleo, crackers and poppy seed. Place half mixture in 9 x 13-inch casserole and press down. Mix chicken, soup and sour cream in a bowl. Pour on top of cracker mix. Spoon remainder of cracker mix evenly on top. Bake, uncovered, for 1 hour. Serves 12.
Remove all cartilage from crab meat. In a bowl, mix crumbs, egg, mayonnaise and seasonings. Add crab meat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes. Cook cakes in just enough fat to prevent sticking until browned, about 5 minutes on each side.
Make into puree: 1/3 can salmon with small amount of milk in blender to make puree. Use entire cans; make in thirds, as directed. Saute scallops in butter and enough water to "pouch." Cut scallops in half before sauteing. Pour hot milk (enough to cover crab meat) over crab. Set aside. Saute onion and celery in butter (chop both fine).
Mix together ground beef, onions, peppers, oregano, garlic salt and tomatoes. Simmer for 30 minutes. While sauce is simmering, add noodles to a separate large pot of water containing 1 tablespoon of vegetable oil. Cook until tender and drain. Layer noodles, sauce, Ricotta cheese, Mozzarella cheese and Parmesan cheese in three equal portions in large baking pan. The finished product will have three layers. Bake at 350° until it bubbles. Cool for 15 minutes before serving.
Combine the dry ingredients. Combine the egg and oil with milk. Add to the dry ingredients; mix well. Insert wooden skewers into the wieners; cover the wieners with the corn meal mixture and fry in deep shortening until golden brown.
Heat oven to 375°. Mix cornflake crumbs and salt. Brush potatoes with margarine; coat with crumbs. Arrange in ungreased 9 x 9 x 2-inch square baking pan. Bake, uncovered, until potatoes are tender, 1 to 1 1/4 hours. Makes 4 to 6 servings.
Cook noodles and set aside. In saucepan, cook celery in margarine until tender. Mix soup and milk along with flour into celery until all is cooked and mixture is thick and bubbly. Fold into drained tuna. Add cooked noodles. Stir carefully. Put in casserole and bake uncovered at 375° for 20 to 25 minutes.
Cream sugars and shortening. Beat in eggs and vanilla. Combine flour, soda, salt and baking powder; add to creamed mixture. Stir in oats, coconut and Rice Krispies. Drop onto cookie sheets. Bake for about 10 minutes at 350°.
Beat eggs and set aside. Then beat the sugar and oil together; add the eggs and mix well. Then add the remaining ingredients. Bake on lightly greased pan at 325°. Frost with vanilla frosting when cool.
Cut squash lengthwise into strips about 1/2 inch thick. Peel each strip. Put the squash pieces on a large piece of doubled heavy aluminum foil. Melt butter and stir in remaining ingredients. Pour over squash and wrap the foil loosely around the vegetable, making double folds to seal well. Cook about 4 inches from hot coals for 45 minutes or until tender, turning the package halfway through cooking. Note: Bake in oven at 400° for about 1 hour, if desired. Serves 2.
Boil potatoes and mash with electric beater. Add cream cheese and sour cream. Beat at high speed. Add salt and pepper. Spoon in a greased dish or pan. Dot with butter and dust with paprika. Bake at 350° for 30 minutes.
Melt over hot water the chips, milk and margarine; remove from heat and add flour, vanilla and nuts. Drop by teaspoon on well-greased cookie sheet. Bake at 350° for 5 minutes.
Simmer chicken until tender with celery, carrots, onion, salt and pepper in boiling water. Simmer; do not boil. Remove chicken from bone in large pieces; save broth.
Cream together butter and sugar. Add eggs and vanilla. Sift dry ingredients together. Add alternately to creamed mixture with milk. Mix well. Cover and chill overnight. Next day, roll out dough a portion at a time on floured board. Cut with 3-inch round cookie cutter. If you do not have a cutter, use the open end of a washed empty No. 2 size can to cut the cookies. Put a spoonful of filling in the center of one circle of dough. Top with another. Moisten edge with a little water and press with the tines of a fork. Bake in oven at 375° for 17 to 20 minutes. Cool. Makes 2 1/2 dozen 3-inch cookies.
Combine sugar, brown sugar, flour, cornstarch and salt in saucepan. Add milk and peanut butter chips gradually. Cook and stir on medium heat until thick and bubbly. Reduce heat; cook and stir 2	minutes. Beat	egg yolks lightly in	small bowl. Stir 1 cup hot mixture into yolks gradually and return egg mixture to saucepan.	Bring to gentle boil. Cook and stir on	low heat 2 minutes. Remove from heat and stir in butter and vanilla. Pour mixture into baked pie shell and sprinkle with peanuts. Bake at 350° for 12 minutes. Cool to room temperature before serving.
Dissolve Jell-O in 2 cups boiling water and add 2 cups ice water. Add Hi-C and very soft ice milk. Add chilled ginger ale right before serving. Serves approximately 25 people.
Cook spaghetti as package directs; drain. Start heating oven to 325°. Meanwhile, in oil in skillet, saute meat until mostly browned. Add onion, pepper and garlic. When meat is browned, add spaghetti, tomatoes, corn, salt, pepper, chili powder, olives and Worcestershire sauce; toss. Put in a 3-quart casserole dish. Bake 1 hour, covered.
Mix all ingredients well; form into patties. Fry in hot olive oil until brown. Drain excess oil from patties. Serves 4 to 6. Serve with buttered pasta.
Preparation: 30 minutes. Cooking: 1 hour and 15 minutes.