HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix salt and water to make a brine thick enough to float an egg. Soak cucumbers in water 3 days. Be sure all cucumbers are covered. Remove from salt water and soak overnight in clear water. Take from clear water and put into alum water (made by mixing 2 boxes alum with 2 gallons of water). Leave 2 days. Remove cucumbers and slice. Pour vinegar over and add 2 pounds of sugar and pickling spice in cloth bag. Heat but do not boil; let set overnite. Next day, add 1 1/2 pounds of sugar; heat again. On the 3rd day, add 1 1/2 pounds sugar. Heat and remove spice bag. Pack pickles into jars and cover with hot vinegar liquid. Seal jars. Makes about 8 quarts.
Melt butter; add flour and nuts. Bake at 350° until firm (20 to 30 minutes). Mix cream cheese, 1/2 of Cool Whip and sugar. Make layer of mixture on top of cooled crust. Make pudding as per directions on package. Layer on top of cream cheese mixture. Top with remaining Cool Whip.
Soften butterscotch chips. Stir in milk, pecans and vanilla. Chill until mixture can be handled. Roll into a 12-inch log. Wrap in wax paper to ease handling. Unroll. Mark surface with tines of fork lengthwise. Brush surface with egg white. Press pecan halves on sides to cover. Wrap in foil or plastic. Chill. Cut into desired slices to serve.
Preheat oven to 350°. In 9 x 13 baking pan, melt butter in oven. Sprinkle crumbs evenly over butter. Top with sweetened condensed milk. Bake 25 minutes or until lightly brown. In a small saucepan, over low heat, melt chips with peanut butter. Spread evenly over condensed milk layer. Cool 30 minutes. Chill thoroughly. Cut into bars. Garnish as desired. Store, loosely covered, at room temperature.
Mix all ingredients up together, except lard or oil. Then when all is mixed thoroughly, mix in lard or oil. Add raisins if desired. Cool in refrigerator overnight. Bake at 400° on middle shelf in oven. Drop by teaspoonfuls on cookie sheet. Sprinkle with sugar. Do not overbake.
Cover bottom of an 11 x 17-inch baking pan or cookie sheet with the crescent roll dough, pulling and stretching to fit. Bake in a 350° oven for 7 to 8 minutes or until lightly browned. Cool.
Cook shells according to package directions. Drain; rinse in cold water. Set aside. Saute ground beef and garlic. Drain. Add cottage cheese, Mozzarella cheese, salt and mayonnaise to skillet. Stir. Stuff shells with mixture. Place stuffed shells in baking dish. Combine spaghetti sauce, oregano and Italian seasoning. Pour over shells. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes. Uncover and bake 20 minutes.
Mix all ingredients except chocolate chips until just moistened. Add chips and stir in. Put in greased and floured Bundt pan. Bake at 350° for 1 hour. Let cool in pan.
In mixer bowl, cream sugar, oil and eggs. Sift flour, salt, baking soda and cinnamon. Add to creamed mixture. Mix well. Pour in greased floured loaf pan. Bake in 325 degrees oven about 1 hour and 20 min.
Rub the butter into the flour. Add the sugar and nutmeg; mix well. Mix in the beaten egg, forming a stiff dough. Knead until smooth. Roll out on a floured board about 1/4-inch thick. Cut crisscross fashion, forming small diamond shapes. Heat oil to 350° to 375°. Fry the dough until it browns evenly. Drain on paper towels.
Brown meat. Crumble sausage into a 1 3/4-quart casserole dish; add onion. Cook, covered, on 100% power for 5 to 6 minutes or until no pink remains, stirring once. Drain. Stir in remaining ingredients. Cover; cook on high for 7 to 9 minutes or until cabbage is tender. Stir before serving.
Chop artichoke hearts in small pieces. Mix well with cheese and mayonnaise. Place in a small ovenproof crock or dish and bake at 350° for 25 to 30 minutes. Serve with assorted crackers.
Heat oven to 350°. Grease and flour oblong pan. Mix crumbs, nuts, sugar, cinnamon and butter. Save.
Brown ground meat and onions; drain fat. Stir in taco mix and Ranch dressing mix. Add remaining ingredients. Cook slowly, about 30 minutes. Serve with Mexican chips.
Dissolve Jell-O in boiling orange juice. Add ice cream by spoonfuls, blending until dissolved. Chill until slightly thickened; stir in mandarin oranges. Fold in whipped topping. Pour into baked pie shell and freeze until firm. Remove from freezer 15 minutes before serving. Serves 8.
Mix and cook over low heat the first 6 ingredients until it forms a paste. Then add the remaining ingredients. Cook over low heat until cheese melts and mixture is smooth.
Melt butter, add sugar and blend well. Add corn syrup, stirring constantly. Gradually add Eagle Brand milk. Cook over moderate heat, stirring often to prevent scorching. Cook to 248°. Remove from heat and let stand 5 minutes. Add vanilla. Pour into 9-inch square pan and let cool. Cut into bite size pieces and wrap each individually in wax paper.
Scald milk. Combine eggs, Sucaryl, salt and vanilla in large mixing bowl and blend well. Slowly add scalded milk. Pour into prepared 9-inch crust and sprinkle with nutmeg. Bake in hot oven (450°) for 5 minutes; reduce heat to 350°. Bake until done (inserted knife comes out clean). To prepare crust, bake just until set, not completely cooked to prevent rising in custard. Serves 6.
Mix flour, sugar, salt and Crisco. Save 3/4 C. for topping crumbs. To remaining batter add the other ingredients. Pour into greased pan and scatter crumbs over the top. Bake 25 to 30 minutes in a 400 degree oven.
Preheat oven to 350°. Beat egg yolks. Stir in milk, ReaLemon and food coloring. Pour into pie crust. Bake 8 to 10 minutes; chill. Top with Cool Whip.
Place flour, sugar and salt in mixing bowl; set aside. Bring oleo, oil, water and cocoa to a boil; add to flour mixture and beat well. Add beaten eggs, soda, buttermilk and vanilla. Mix well. Pour into greased 9 x 13-inch pan. Bake 25 minutes at 350°. Frost with Fudge Icing.
Heat water and sugar to boiling in pan; reduce heat. Simmer uncovered 5 minutes; remove from heat. Stir in lemon peel and lemon juice. Cool to room temperature. Pour into loaf pan (9 x 5 x 3-inch). Freeze uncovered 3 to 4 hours, stirring every 30 minutes. (Mixture should be broken into tiny crystals but should not be solid.) Serve in chilled dessert dishes.
Cream shortening, sugars, vanilla and eggs in mixing bowl; beat thoroughly. Sift flour with soda, salt and cinnamon; add to cream mixture and mix thoroughly. Fold in rolled oats and pecans. Drop by teaspoons onto greased cookie sheet; flatten if desired. Bake at 375° for 12 to 15 minutes. Cool about 2 minutes before removing from baking sheet.
Mix onion, water, salt, pepper and bay leaf in 5-quart saucepan. Add chicken pieces, cover for 30 to 40 minutes. Remove chicken from liquid. Melt butter and stir in flour, parsley flakes and paprika. Blend in reserved liquid and milk until smooth.
Cook and chop frozen broccoli. Place broccoli and rice in a 2-quart casserole dish. Stir in half of the Cheez Whiz. Melt butter in a skillet. Add onion and celery. Cook until tender, but not browned. Stir in soup and milk. Season to taste with salt and pepper. Pour sauce over broccoli and rice mixture. Mix well. Top casserole with the remaining cheese and bake at 350° for 30 minutes. This may be made in the morning and baked when ready to serve for supper. Very good.
Cream sugar and margarine. Add eggs, one at a time; beat well. Gradually add flour, salt and vanilla. Add baking powder. Stir in chocolate chips and pecans. Bake in a greased 9 x 13 pan for 20 to 25 minutes or until golden brown at 350°.
Put hash browns in a large glass baking dish. Add salt and pepper to taste. Stir in soups, sour cream, cheese and milk. Put butter in a separate bowl. Add corn flakes and stir. Top hash brown mixture with corn flakes. Bake at 350° for 45 minutes to 1 hour.
Combine ground beef, onion and egg. Shape into 1-inch balls. Place balls in a pie dish. Cover. Microwave on Roast-medium (60%) for 8 minutes. Drain. Rearrange meatballs so that center ones are brought to the outside and outside balls are moved to the center. Combine remaining ingredients in a separate bowl. Pour mixture over the meatballs. Re-cover. Microwave on Roast-medium (60%) for 6 to 8 minutes, or until meatballs are done.
Blend and bring to a boil, stirring first 4 ingredients constantly, 10 minutes. Remove from heat and add peanut butter and Marshmallow Creme (walnuts, if desired). Beat until smooth and creamy. Pour in a buttered pan. Let cool. Cut and store.
Cream butter, sugar and egg together. Sift dry ingredients together. Add to creamed mixture alternately with milk. Add vanilla. Drop by spoonfuls on cookie sheet. Sprinkle with colored sugar. Bake at 375° for 10 minutes.
Combine flour, shortening, salt and butter with pastry blender until mixture resembles coarse crumbs. Gradually stir in cold water, a little at a time, to form a dough. Divide pastry in half. Form each to a flat round. Wrap in wax paper or plastic wrap and chill.
Crush strawberries into small pieces. Add sugar; mix well. In separate bowl beat together both whipping cream and sugar. Mix everything and pour into pie pan. Freeze. Peel away pan. Serve frozen.
Cream shortening, butter, eggs and vanilla thoroughly. Stir in flour, soda and salt. Form into a roll 2 1/2 inches in diameter. Wrap in waxed paper. Chill until firm.
1. Mix milk, eggs, cornstarch and sugar together in a 2 qt microwave safe bowl; until smooth.
Pour fruit cocktail in a 9 x 13 inch pan. Sprinkle the dry cake mix over the top. Drizzle all with melted butter. Bake at 350° for 50 minutes. Frost with Cool Whip.
Dissolve jello in boiling water. Stir in cranberry sauce until melted. Add applesauce. Chill until firm.
Mix peanut butter, sugar and oleo thoroughly. (Do not use electric mixer.) Roll into small balls. Add a toothpick to each ball. Chill. Mix chocolate chips and wax in double boiler. Melt together. Dip balls in chocolate mix and place on wax paper. Store in refrigerator.
Combine ingredients in crock-pot; sprinkle with garlic salt. Cover and seal with foil so no steam escapes. Cook all day on low.
Mix all ingredients, except Ritz crackers, in a large bowl. Put in a large casserole dish or pan. Crumble Ritz crackers over top and bake at 350° for about 40 minutes or until crackers are brown.
Saute onions and celery in mayonnaise. Add remaining ingredients and mix together. Add cooked deboned chicken. Simmer a few minutes. Make into patties and brown.
In mixing bowl, combine cake mix, pie filling and eggs. Mix by hand. Pour into a greased and floured 9 x 13-inch baking dish. Bake at 350° for 35 to 40 minutes. Test with toothpick.
Brown beef and onion. Add taco seasoning. Layer beef, beans, rice, cheese and Doritos. Bake at 350° until melted.
Sift the flour and 3/4 cup sugar 3 times; set aside. Beat egg whites; add cream of tartar, salt, vanilla and almond extract until foamy. Add 3/4 cup sugar, a spoonful at a time, to egg mixture. Beat until stiff. Fold in flour and 3/4 cup sugar. Bake at 375° in a tube pan for 35 minutes.
Halve eggs lengthwise. Remove yolks and mash. Add all ingredients except paprika. Beat until fluffy. Re-fill egg whites. Garnish with paprika. Serves 4.
Combine beans and taco seasoning into a 12 x 8 x 2-inch pan. Spread sour cream over beans and top with the cheese. Bake at 350° for 30 minutes.
Dissolve jello in boiling water. Add pineapple and pie filling. Pour into a 13 x 9 x 2-inch dish and chill. Cream together sour cream, cream cheese, vanilla and sugar. Spread on well chilled jello. Top with chopped walnuts.
Mix all ingredients, except franks, in a chafing dish. Cover and simmer 20 minutes. Add franks and heat 5 to 8 minutes.
Heat oven to 400°. Grease bottoms only of 15 muffin cups. Mix brown sugar, 1/4 cup nuts and cinnamon. Reserve. Beat bananas, oil, milk, vanilla and egg in bowl. Stir in remaining ingredients (except reserved mixture) all at once, just until flour is moistened. Batter will be lumpy. Divide batter evenly among muffin cups. Sprinkle with reserved mixture. Bake 20 minutes or until golden brown. Immediately remove from muffin cups.
Mix together the flour, honey, baking powder, cinnamon and salt; set aside. Combine egg, pumpkin, oil and milk; add to dry ingredients. Fold in raisins. Spoon into greased muffin pan. Bake for 25 minutes at 400°. Yields 12.
Wash and sort peas. In a medium saucepan, combine peas and 4 cups water. Bring to a boil. Reduce heat and simmer, covered, for 45 minutes. Drain peas, reserving liquid. Set peas and liquid aside.
Mix with electric mixer. Pour into 13 x 9 x 2-inch greased pan. Bake at 350° for 30 to 35 minutes. Sprinkle with powdered sugar or serve warm with whipped cream.
Melt margarine in pan. Mix sugars, flour, milk, cinnamon and vanilla together. Pour mixture in middle of melted butter. Pour can of fruit in middle of mixture. Bake at 350° for about 30 minutes.
Roll this, then cut into squares. Drop it into boiling broth of pork, beef, or chicken. Add sliced potatoes. Cook until done.
Mix all dry ingredients in very large bowl. Melt white chocolate in top of double boiler. Pour over dry mix and stir to coat well. Spread out to dry on waxed paper (about 30 minutes). Store in airtight container; keeps well.
Bake cookies according to package directions. Let cool. Soften ice cream slightly. Cover half cookies with ice cream. Put chocolate syrup on the ice cream. Sprinkle sprinkles on top. Place plain cookie on top. Wrap in foil; place in freezer until firm.
Mix the chickpeas and onion. Add the parsley, lightly beaten egg and spices. Whirl in a blender. Add breadcrumbs until the mixture will form a small ball without sticking to your hands. Form the chickpea mixture into small balls, about 1-inch in diameter. Flatten the patties slightly before frying them in deep hot fat until golden brown on each side. Drain. Serve individually with toothpicks as an hors d'oeuvre or as a sandwich filling with chopped tomato, cucumber, radish, lettuce and onion inside pita. Makes about 24.
Brown hamburger in large pot. Drain fat. Add tomato puree and tomato paste plus one can water. Add basil, oregano, salt and pepper. Simmer 2 1/2 hours, stirring every 20 minutes.
Fry bacon and remove from skillet. Add chopped onion and pepper; fry in bacon fat.	Add in dish, catsup, mustard, vinegar, brown sugar, beans, onion and pepper. Crumble bacon on top. Mix all ingredients together. Bake for 30 minutes in a 350° oven.
Mix apples and cranberry sauce in a large baking dish, approximately 9 x 12-inches. In a pan, melt oleo and add brown sugar, flour and oats. Mix well (do not cook). Spoon mixture over the apples and cranberries. Bake one hour in 350° oven.
Cream sugar and shortening. Sift dry ingredients together. Add cream and beaten eggs to creamed mixture. Add dry ingredients. Roll quite thin and cookies are more crisp. If cloth covered board and rolling pin are used, not so much flour will be required to roll.
Slice tomatoes 1/2 inch thick and place on greased jelly roll pan. Sprinkle with Italian seasonings, salt and pepper. Bake at 300° for 2 to 3 hours until excess tomato juice has evaporated. Sprinkle with Parmesan cheese and broil until golden brown. Serve hot.
In a large skillet, heat oil. Add chicken and cook over medium heat for 2 minutes, stirring constantly. Add green onions and green pepper; continue cooking for five minutes or until vegetables are tender and chicken is cooked through. Remove mixture from skillet; drain.
Completely dissolve gelatin in boiling water. Combine cold water and enough ice cubes to measure 1 1/4 cups. Add to gelatin. Stir until slightly thickened. Remove dry unmelted ice. Measure 1 1/3 cups gelatin. Add melon. Pour into 7 individual dishes or medium serving bowl. Beat remaining gelatin at high speed with electric mixer until thickened and double in volume. Spoon over gelatin mixture in dishes. Chill until set, about 2 hours.
Preheat oven to 350°. Spray 9-inch square baking pan with cooking spray. In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes.
Mix all ingredients together and bake at 350° for 1 hour and 15 minutes, covered.
Sprinkle yeast in warm water; stir to dissolve. In a large bowl, mix sunflower oil, egg, cottage cheese, honey and salt. Add dissolved yeast and 2 cups bread flour, beating until flour is moistened. Gradually stir in whole wheat flour, wheat germ, rye flour and oats, plus enough bread flour to make a soft dough.
Simmer chicken, salt and celery in water until tender. Take chicken off bones, cut and arrange in a casserole. Put fat in a separate container; add flour. Cook and stir until smooth; add broth and milk. Cook until thick; season and pour over chicken and eggs. Top with pie crust and brown in a moderate oven.
Heat oven to 375°. Combine shortening, sugar, milk, vanilla and egg. Beat well. Combine flour, baking soda and salt. Sift and stir into shortening mixture. Stir in chocolate chips, nuts and coconut or apple. Drop from spoon onto greased baking sheet. The secret of success is to bake cookies only until outside edges begin to turn brown, 6 to 8 minutes. Remove from oven and allow to finish baking on sheet a couple minutes before moving cookies to rack to cool.
Puree corn in blender with 1/4 cup half and half. Add remaining half and half, cornstarch, salt and sugar; blend well. Add beaten eggs and butter; blend and pour into a greased 1 1/2 to 2-quart souffle dish or straight-sided casserole. Place dish in pan of hot water to a depth of 1-inch; bake at 400° for 55 to 60 minutes or until a knife inserted in the center comes out clean. Serves 6.
Dissolve yeast in warm water. Add 1 tablespoon of sugar. In a large mixing bowl, pour boiling water over Crisco, remaining sugar and salt. Stir to melt Crisco. Add eggs, yeast mixture and 2 cups of the flour. Beat until smooth. Stir in remaining flour. Let rise 1 hour at room temperature; stir down. Refrigerate 1 hour. Roll out 1/4 of the dough into an 8 x 12-inch rectangle. Cut in 2-inch squares. Fry a few at a time in hot, deep Crisco at 350° for 1 minute on each side. Drain. Serve warm with jam. Repeat with remaining dough. Unused dough may be stored in the refrigerator. Yields 8 dozen.
Beat eggs and sugar until light and fluffy. Combine rest of ingredients and pour into unbaked pie shell. Bake for 1 hour at 350°.
Prepare grill for medium heat. In a small bowl, combine garlic, rosemary and pepper. Press mixture onto chops. Grill chops 15 to 20 minutes per side or until meat near bone is no longer pink when slashed with a knife. Serves 4.
Combine butter and water in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Remove from heat. Add white chocolate, stirring until chocolate melts. Stir in buttermilk, eggs and vanilla. Set aside. Combine 1/2 cup flour and pecans, stirring to coat; set aside. Combine remaining 3 cups flour, sugar and soda in a large mixing bowl. Gradually stir in white chocolate mixture. Fold in pecan mixture. Batter will be thin. Pour into three greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until center tests done. Cool in pans on wire rack for 10 minutes. Remove from pans; cool completely. Frost with icing.
Saute onions and pepper. Mix all. Put in greased casserole dish; top with bread crumbs. Bake at 350° for 1 hour.
Mix all ingredients well and place in greased 9 x 13-inch pan. Bake for 25 minutes at 350°.
Dissolve gelatin in water, lemon juice and salt. Cool. Grind onion and pepper; drain off all juice. Mix onion and pepper with cottage cheese, mayonnaise and nuts. Combine the two mixtures and place in a mold to chill and set.
Simmer onions with skins on until tender. Cool slightly and peel. Saute celery in butter. Add flour, salt and pepper, milk, cream and the onions. Place in casserole and bake at 350° until bubbly and brown. Add almonds, paprika and Parmesan cheese. Return to oven for 5 to 10 minutes.
Brown ground beef with onion soup mix. Add rice. Put cabbage into casserole dish. Mix water and soup. Put meat mixture on top of cabbage. Pour water and soup mixture over all. Cover and bake 1 1/4 hours at 325°. Yields 8 servings.
Mix Kool-Aid together with sugar, ReaLemon and Punch. Before serving, pour ginger ale into mixture. Ready to serve.
Cream shortening and cream cheese; blend yolk and add sugar, vanilla and salt. Add flour. Top with cherry or nut. Bake at 350° for 10 to 12 minutes. It is best to double this recipe.
Mix all ingredients. Pour into a greased tube or Bundt pan. Bake at 350° for 45 to 55 minutes. Leave in pan when done. Pour glaze over cake and let cake soak up glaze before removing from pan.
Add melted butter to cornbread crumbs; toss with fork to mix thoroughly. Toast in skillet over low heat until golden brown. Combine apples, sugar, salt and spices; mix well. Spread a layer of toasted crumbs in bottom of 1 1/2-quart greased casserole.
Wipe steak with damp paper towels. Combine crumbs, salt and pepper. Place steak on wooden board. Sprinkle half of crumb mixture on steak and pound. Turn over and repeat. Cut steak into 6 portions.
In a 2-cup measure, beat well the eggs, parsley, salt and pepper. Preheat the browning grill according to manufacturer's instructions on High. Spread butter on preheated browning grill and pour on egg mixture. Microwave 1 1/2 to 2 minutes on Medium-high (roast). Top with cheese. Fold omelet and let stand 30 to 40 seconds or until cheese is melted.
Mix all the ingredients except the beef. Bring mixture to a boil. Pour over beef. Cook in a 300° oven for 6 to 7 hours. Remove beef bones. Pull meat into shreds. Serve on hard rolls.
Cook noodles according to directions. Drain. In a small pan, melt butter and cook onion until transparent. Combine eggs, salt and nutmeg in a large bowl. Add noodles, butter, onion, bacon and cheese. Place in 2-quart baking dish and bake 45 minutes at 350° (until golden brown).
Sprinkle zucchini with salt; set aside for 1 hour. Place in colander; press out liquid. Thoroughly blend zucchini, cheese, pepper, garlic, parsley, biscuit mix and eggs. In 10-inch glass dish melt butter on High 30 seconds. Add zucchini mixture. Microwave on High uncovered for 10 minutes, stirring halfway through cooking. Rest 5 minutes. Top with chives. Serves 4 to 6.
Mix well boiled water and sugar; cool it. Mix all and let stand 2 to 4 weeks.
Cream sugar and eggs. Mix soda with 2 tablespoons hot oil, then blend. Add all ingredients together and bake 20 minutes in greased pan at 350°.
Mix sugar, salt, egg yolks, flour and milk in saucepan. Cook over low heat until thickened, then add margarine and lemon extract. Alternate layers of wafers, sliced bananas and filling. Can put beaten egg whites over top and brown. Sprinkle crushed wafers on top.
Stir all ingredients thoroughly. May be refrigerated and "zapped" in microwave later. You can heat the syrup on low heat on top of the stove. Use as topping for ice cream or cake.
Preheat oven to 375°. Combine egg and milk. Put chicken pieces into this mixture and roll in crumbs. Brown chicken in hot oil and place pieces in shallow baking pan. Combine milk, cream and maple syrup. Pour this over the chicken.
Preheat oven to 350°. Saute mushrooms and onion in butter in saucepan. Stir in rice and beef stock (omit the herb and seasonings packet). Put rice mixture into deep Pyrex dish. Bake 1 hour.
Place the sliced and peeled apples into a greased dish. Sprinkle with the lemon juice, cinnamon and 1/2 cup sugar. Combine the brown sugar, flour, oatmeal, baking soda, salt and baking powder. Add the melted butter; mix until crumbly. Sprinkle crumb mixture on top of apples; do not pat down. Bake at 325° for 35 minutes, or until apples are tender.
Set aside 6 strawberries. Puree remaining strawberries and strain into 4 quart saucepan. Add orange juice. In small bowl mix tapioca with 4 tablespoons puree, add to pan with spices. Heat, stirring constantly and boil until thick (about 1 minute). Remove from heat. Pour soup into large bowl. Add sugar, lemon peel, juice, and buttermilk. Blend well. Fold reserved strawberries into soup and chill at least 8 hours. Serve in melons garnished with lemon slices if desired.