HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind cucumber and onion together, very fine. Put in a strainer or cheesecloth and press out juice. Soften cream cheese. Add enough of the juice to make it a dippable consistency. Add salt to taste and a shake of Accent also enhances the flavor. If the vegetables did not render enough juice to make the cheese spreadable, add mayonnaise. A drop of green vegetable coloring makes this very pretty. If a strong flavor is desired, add a tiny bit of the finely ground pulp.
Heat the oven to 400°. In a small bowl, combine all ingredients except the fish. Place the fish on individual squares of greased aluminum foil. Spoon the crumb mixture over the fish. Seal the foil securely and bake for 25 to 30 minutes or until the fish flakes easily. Makes six servings.
In a large tumbler or water glass, fill with ice cubes. Put in all white liquors, then sweet and sour mix and cola. Use these to fill to the top of the glass. Splash float of Triple Sec on top. Garnish with lemon slice and lime wedge. Serves 1.
Melt chips, stirring constantly. Add cashews and noodles; stir until completely covered with chocolate. Scoop mixture out with a tablespoon and put on wax paper to cool and harden. You may also use any cereal. Cheerios and Kix work well.
Make jello with 2 cups of boiling water, 1 cup of cold water and the juice of the pineapple. Let partially set. Mix cheese and pineapple with fork. Beat into jello and chill.
Empty box of raisins in pan. Cover with water and boil raisins until tender. Place sugar, flour, vanilla and salt in bowl. Add enough water to make paste. Add the paste mixture to the tender raisins and bring mixture to a boil, stirring occasionally. Pour mixture into two uncooked pie shells; add a top crust and place in oven. Cook until top crust is golden brown.
Mix all ingredients together in large bowl. Cover and refrigerate 1 hour before serving. Makes 4 to 6 servings.
Preheat oven to 350°. Grease a 15 1/2 x 10 1/2 x 1-inch baking pan. Line with waxed paper. In a bowl, cream butter, sugars, vanilla and salt. Add eggs, one at a time; beat well. Gradually add flour. Stir in 1 cup chocolate pieces. Spread in pan and bake at 350° for 20 to 25 minutes. Cool.
Mix sugar, flour, salt and milk. Cook in top of double boiler over simmering water, stirring until slightly thickened. Cover and cook 10 minutes more on low heat. Add hot milk mixture slowly to eggs, beating constantly. Return mixture to top of double boiler and cook over boiling water for 5 minutes, or until custard coats spoon. Cool; add vanilla, condensed milk and cream. Freeze in ice cream freezer. Makes 1 1/2 gallons.
Cream the butter and cream cheese. Add sugar and mix well. Add egg yolks, one at a time. Sift flour and soda together. Add this alternately with sour cream to mixture (first flour, then cream cheese, ending with flour). Add extracts. Beat egg whites until stiff. Fold in with rubber spatula. Grease and flour Bundt or tube pan. Bake at 300° for 1 1/2 hours.
Mix ingredients well. Heat oil until very hot. Drop by tablespoons into oil and deep fry until golden brown.
Place top chafing pan in water jacket. When heated, put in cream, eggs, butter, cayenne and parsley. While it's steaming, add drained salmon. Heat through well. Do not let it boil. Serve on toast or patties. A dash of sherry is optional. Serves 4.
Mix poppy seed, mustard, Worcestershire sauce, onion and margarine. Spread mixture on both insides of rolls. Add slice of corned beef and slice of Swiss cheese. Wrap in foil. Bake about 10 minutes at 400°. Freezes well. Yields 90.
Blend parsley and basil into butter. Blend this with cream cheese. Add Parmesan, olive oil, garlic and pepper. When pasta is ready, drain. Add 2/3 cup boiling water to cheese mixture. Stir and toss with pasta.
Mix zucchini, onions and salt; let set overnight. Rinse and drain in the morning. Add the remaining ingredients and mix well. Cook for 30 minutes. Pour into jars and seal.
Shred enough potatoes to make 4 cups. Drain. Mix in all ingredients except butter. Melt 2 tablespoons butter on a 12-inch skillet or griddle over medium heat. Pour 1/2 cup of batter for each Boxti. Flatten out with spatula. Grill on each side for 2 minutes or until golden brown. Repeat for rest of batter. Makes 8 Boxti. Batch can be doubled, but must be cooked.
Brown hamburger meat and drain. Add tomato paste, sugar, oregano, dry spaghetti mix, onion, garlic salt and 3 cups of water. Stir and simmer over low heat for one hour. Boil spaghetti noodles as directed on package; cook until tender and drain. Add butter and eggs; mix well. Take four casserole dishes, in each dish, put an even amount of noodles, then a thin layer of cottage cheese on each. Take the meat sauce and cover each; sprinkle Parmesan cheese and grated Mozzarella cheese over that. Put in oven at 400° until cheese is melted.
Trim crusts from bread; fit bread in bottom of casserole. Brown sausage; drain. Stir in mustard. Spoon sausage evenly over bread; sprinkle with cheese. Combine remaining ingredients, pour over cheese. Bake at 350° for 20 to 30 minutes. Makes 6 servings. Better prepared day before and stored in refrigerator until ready for baking.
Mix all ingredients in a large mixing bowl until blended. Pour into a 2-quart baking dish. Bake, uncovered, at 350° for 45 to 50 minutes or until lightly browned and set.
In 3 tablespoons butter, saute the onion, celery and bell pepper. Mix corn, cheese, beans, celery soup and cream cheese. Place in a 9 x 13-inch casserole dish. Melt the oleo and mix with the cracker crumbs. Pat crackers on top of casserole. Bake at 350° for 45 minutes.
Combine shortening and sugar. Add well beaten eggs and milk; beat well. Mix dry ingredients; add gradually. Chilled dough rolls better. Roll thin, cut in desired shapes. Use flour to make rolled dough. Bake on 375° about 8 minutes. Tea cakes that never grow stale.
In a large 2 gallon ziploc bag or Tupperware-type container with lid combine chicken, garlic, oregano, pepper and salt, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Seal and marinate refrigerated overnight.
Bring to a boil the sugar, cocoa, oleo and milk. Boil 2 minutes. Shut off stove. Add peanut butter, oatmeal and vanilla. Stir well and drop by teaspoon on waxed paper. Let cool for 20 minutes. Peel off wax paper and eat cookies.
Mix all ingredients; beat well. Pour into well-greased loaf pans. Bake at 350° for 30 to 40 minutes. Let cool before removing from pans. Makes 2 loaves.
Combine flour packet with cocoa and blend well. Beat egg white packet and 1 1/3 cups water on low speed until thoroughly moistened, then on highest speed until very stiff peaks form, 4 to 6 minutes. Do not underbeat. Set mixture at low speed and gradually add flour and cocoa mixture to egg whites and mix until flour mixture disappears. Add chocolate flavoring. Pour into tube pan ungreased. Gently cut through batter to remove air bubbles. Bake at 375° for 35 to 40 minutes. Cool upside down on bottle or funnel 1 to 1 1/2 hours.
Mix all ingredients together, shape into loaf or use a loaf pan. Bake in a 325° oven for 45 minutes. Preheat the oven.
Bring the first 6 ingredients to a boil. Let cool. Cook carrots in salted water until tender-crisp. Rinse in ice water. Arrange layers of carrot, peppers and onions in tightly sealed container. Pour dressing over vegetables. Seal tightly. Refrigerate for several hours or overnight. Will keep for weeks. Liquid may be drained and used as a salad dressing. Makes 2 quarts.
Butter one side of rye bread and put in skillet. Top with slice of cheese, layer of corned beef and layer of sauerkraut. Put on other slice of bread, buttered side up. Toast until cheese starts to melt. Turn over and toast other side.
Cook rice, water, bouillon according to directions on box. Saute sausage, celery, onion and mushrooms. Drain grease.	Add butter and seasoning. Fold in wild rice and serve.
Mix corn and eggs together. Slowly add butter. Add Jiffy cornbread mix and sugar. Mix together. Salt and pepper to taste. Bake 30 to 40 minutes at 350° or until center is firm.
Preheat oven to 325°. Grease and flour a 12-cup tube pan. Cream together butter and sugar using a heavy-duty electric mixer. Add eggs one at a time and with the mixer running continuously at medium speed, add lemon juice and vanilla. Finally, add the flour a little bit at a time. Pour thoroughly mixed batter into prepared pan and bake for 1 1/2 hours or until a straw test shows that it is done. Remove to a rack to cool about 15 minutes, then turn out onto the rack.
Put pineapple with juice in a bowl. Stir in pudding; mix until well mixed. Stir in whipped topping, nuts, marshmallows, cherries and bananas. Place in a mold and refrigerate.
Cook sugars and milk until forms soft ball in cold water. Remove from heat. Add butter and beat until creamy. Add pecans and vanilla. Drop on waxed paper. Makes 30 pieces.
Put a wafer in the bottom of a cupcake cup; mix together remaining ingredients. Bake at 375° for 12 minutes. Let cool. Top with pie filling (cherries, blueberries, etc.).
Mix all ingredients in a small saucepan. Bring to a gentle boil for 15 minutes or until sauce thickens.
Combine first 3 ingredients in saucepan; bring to a boil. Cook until thickened, stirring constantly. Add remaining ingredients; heat through.
Pare, core and slice apples. Add cherries. Mix dry ingredients. Cut puff pastry sheet into 4 squares. Arrange apple-cherry mixture on pastry. Sprinkle with dry ingredients; top with dots of butter. Fold pastry to form triangle. Seal edges. Bake at 425° for 20 to 25 minutes. Serve with vanilla ice cream. Yield: 4 turnovers.
Beat well eggs, white sugar and margarine. Add coconut, chopped pecans, raisins and lemon juice. Mix all together and pour into unbaked 9-inch pie shell. Bake at 300° for 50 to 60 minutes. (It's just like sugar candy!)
Crush several empty walnut shells into very small pieces. In a saucepan, cover the shells with boiling water. Simmer until the liquid is very dark brown. Add some salt and vinegar (this will "set" the color). Strain the ink through a piece of cheesecloth into a jar. You can use this ink in any pen that dips or fills with ink.
Brown ground beef and drain. Chop onion and peppers. Mix first seven ingredients and pour half into greased 9 x 9-inch pan or iron skillet. Layer meat, then onion and peppers and then cheese. Pour remainder of batter on top. Bake at 350° for 50 or 60 minutes or until top is golden brown.
In medium bowl, mix oil and sugar. Add eggs, beating until sugar has dissolved. Add remaining ingredients. Pour into a greased and floured Bundt pan. Bake 40 to 45 minutes at 350°. Remove from oven but leave in pan. Cut holes in top of cake with knife.
Preheat oven to 350°. Coat a 12-well muffin tin with cooking spray. Warm molasses and honey in a small saucepan over low heat just until it begins to steam. Remove pan from heat and set aside to cool. Whisk egg whites, yogurt and milk together in a large mixing bowl until blended. Whisk in molasses-honey mixture. Using wooden spoon, stir in bran, flour, baking powder and spices. Fold in walnuts and raisins. Turn batter into the prepared muffin tin and bake for 15 to 20 minutes. Serve warm. Makes 12 muffins.
Combine sugar, cocoa, Karo syrup and milk in saucepan. Cook until gets hard and add butter, beat until starts getting thick. Add peanut butter or chopped nuts. Pour into a greased dish.
Blend oil, sugar and egg. Add bananas, milk, flour, soda, salt and vanilla. Beat slow, about 2 minutes. Then add nuts. Pour in a greased and floured loaf pan. Bake at 350° for about 1 hour and 15 minutes.
Mix all together and pour into a greased pan. Bake for 30 minutes in a 400° oven.
Mix flour, milk and salt with mixer. Stir in all other ingredients. Grease cookie sheet. Spoon out and bake at 350° for 10 to 12 minutes.
Mix hamburger meat and soy sauce in large bowl. Sprinkle with cinnamon and sugar and mix through meat thoroughly. Form into patties and grill.
Cook 2 pounds carrots in salt water until tender, but firm. Mix tomato soup, oil, vinegar, sugar, mustard and black pepper; heat. Drain carrots. Layer 1/2 of the carrots in a dish and slice bell peppers and onions on top of carrots. Pour mixture over carrots. Refrigerate overnight.
In mixing bowl, cream together butter or margarine and sugar. Blend in milk and vanilla or rum flavoring. Stir in flour, chopped cherries and pecans. Form dough into two 8-inch rolls. Roll in flaked coconut to coat outside. Wrap in plastic wrap and chill thoroughly. Cut into 1/4-inch slices and place on ungreased cookie sheet. Bake at 375° until edges are golden, about 12 minutes. Yields about 5 dozen.
Combine first 3 ingredients and beat at medium speed. Stir in remaining ingredients. Cover and chill at least 1 hour.
Fry okra in oil; add celery and onion. Cook until slightly brown. Remove from heat. Drain off excess grease. Return to heat; add tomatoes. Add salt and pepper to taste. Simmer approximately 40 minutes.
Cut meat in thin strips, trim excess fat. Brown meat and mushrooms in butter. Add onions; combine soup and tomato paste. Add seasonings. Add this to meat mixture. Cover and simmer for about 1 hour or until meat is tender. Just before serving, stir in sour cream and thicken gravy, if desired. Serve in ring of fluffy rice or over noodles. Serves 8 to 10.
Soften cream cheese. Mix sugar, vanilla, egg and cream cheese in medium mixing bowl. Place 1 roll of crescents in 9 x 13-inch pan. Press in firmly. Spread cream cheese mixture over crescents. Spread cherry pie filling over cream cheese mixture. Place last roll of crescents over top. No need to pat down. Bake at 350° until top is golden brown. Cool, chill and serve.
Cook and drain hamburg. Set aside. Simmer onion, celery, green pepper and zucchini in water until almost tender. Cook and drain noodles.
*Variation: If barbecue sauce cannot be found, you may use fresh squeezed sour orange for the marinade. Remove seeds before squeezing. Approximately 4 to 6 sour oranges will be needed.
Cook noodles in salted water until tender. Brown beef and minced onion and garlic in salad oil (about 2 tablespoons). Add tomato sauce, tomatoes, salt, pepper and oregano; let simmer 35 minutes.
Assorted fresh veggies: carrot sticks, cucumber or mushroom slices, zucchini spears, red bell pepper strips, celery sticks, radish flowers.
Mix cheese and flour until crumbly. Add melted butter. Roll into balls and refrigerate for at least 1 hour or longer before baking on an ungreased cookie sheet at 400° for 10 to 15 minutes.
Cream sugar and shortening until light and fluffy. Beat in eggs. Sift flour, soda, baking powder and salt; blend into creamed mixture. Fold in candy, coconut, nuts and rolled oats, mixing well. Roll into balls, about 1 inch in diameter. Place on greased baking sheet; press down with the tines of a fork. Bake at 325° for about 12 minutes, or until lightly browned. Makes about 6 dozen.
Preheat oven to 350°. Spread pie filling in 9 x 13 dish. Spread pineapple over cherries. Sprinkle with cake mix; sprinkle with nuts and drizzle melted butter over top. Bake for 45 minutes. May serve with Cool Whip or ice cream.
Mix flour, sugar, oleo and nuts together like pie crust. Put in 9 x 13-inch pan. Bake 12 minutes at 350°.
In a large bowl, mix sweet potatoes, sugar, salt, eggs, 1/4 cup butter, vanilla and milk. Place in a greased 1 1/2-quart baking dish.
Cook macaroni until tender. Rinse, heat margarine and tomato juice until margarine is melted. Add to noodles. Nice for a late night snack.
Mix together all ingredients. Shape into loaf. Microwave on medium high (70%) for 22 to 24 minutes or until no longer pink. Allow to stand covered 5 minutes before serving.
Mix together eggs, sugar and vinegar. Fry bacon, add crumbled bacon to mixture. Add bacon grease and bring to a boil. Pour over leaf lettuce.
Mix Tang and milk together with mixer. Fold in sour cream and Cool Whip. Pour into pie shells. Chill. (I like to spread extra Cool Whip over top of pie.)
Mix together and drop by teaspoon on cookie sheet. Bake at 350° for 8 to 12 minutes.
Place 1 loaf frozen bread dough on cookie sheet to raise overnight. Heat oil in Dutch oven. Break off small pieces of dough and fry in oil. Turn pieces and remove when brown. Toss in bag with powdered sugar or make glaze by melting sugar in small amount of water and dip Bannock in before serving.
In large bowl, mix sausage, bisquick and cheese together. Form small -sized balls and place on cookie sheet. Cook at 350 degrees, for 15 to 20 minutes or until golden brown.
Mix flour, granulated sugar, brown sugar, eggs, salt, vanilla, margarine and baking soda together. Then add chocolate chips, pecans and cherries.
Preheat oven to 350 degrees. In microwave melt butter. Add cocoa to melted butter. Beat eggs until foamy and gradually add sugar. Blend in cooled chocolate mixture and flour. Add vanilla and nuts. Bake 30 minutes in 9 x 13 pan. Makes 24.
Mix all ingredients. Spoon into 12 X 8 baking dish. Bake so minutes at 375 or until chicken is cooked through.
Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin; stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin and spread on a well-greased and floured cookie sheet. Top with nuts; bake at 375° for 15 minutes. Turn out on towel dusted with powdered sugar. Starting at one end, roll towel and cake. Cool in freezer and then unroll.
In large bowl of a mixer stir together 1 cup flour, sugar, onion, dill, salt, soda and yeast. In a small saucepan heat the cottage cheese, water and butter until very warm (120°). Add to the flour mixture with the egg. Beat at low speed until dry ingredients are moistened. Beat at medium speed for 3 minutes. With a wooden spoon, stir in enough flour to make a stiff dough. Cover with plastic film, let rise in a draft free warm (80°) place until doubled, about 1hour. With the spoon, work dough enough to stir down. Turn into a well-greased 8-inch round casserole dish. Cover and let rise as previously until doubled, 30 to 45 minutes. Bake in preheated oven at 350° until brown. Turn out on wire rack, turn right side up. Delicious served still warm with butter. Good served the next day if stored tightly covered at room temperature.
Dissolve jello in boiling water. Add frozen berries and stir until thawed and melted. Add drained pineapple and chopped bananas. Pour half of mixture in large glass or plastic bowl and congeal. Spread sour cream over congealed jello. Pour remainder of jello mixture over sour cream and congeal.
Preheat oven to 350 degrees. Heat cooking oil in large skillet. Add ground chuck and cook until browned. Stir in taco seasoning mix, then the kidney beans, black olives and tomato sauce. Cook until the mixture boils. Pour into a 2 quart casserole dish. Cover with cheese and crushed chips. Bake until cheese melts. Serves 6. Tasty and quick!
Grease a 2-quart baking dish. Thaw spinach and drain thoroughly. Cook potatoes and mash. Add margarine, sour cream and seasonings. Stir in spinach. Turn into baking dish, sprinkle with cheese. Bake at 350° for 30 to 40 minutes. Yields 6 servings.
Wash chicken; dry and place in bowl. Combine vinegar, garlic, oregano, salt, pepper and oil; mix well. Pour over chicken; cover and marinate in refrigerator for 3 or more hours. Preheat oven to 350°.
Heat oven to 350°. Grease pan, 13 x 9 x 2-inch. Mix oats, flour, brown sugar and baking soda. Stir in melted margarine. Reserve 3/4 cup of oatmeal mixture; press remaining oatmeal into pan. Bake 10 minutes; cool 5 minutes.
Drain oranges, cherries and pineapple well. Mix all ingredients together. More marshmallows can be added as needed. (They help soak up any extra juice.) Refrigerate.
Brown meat on all sides in heavy frypan or Dutch oven. Add onion. Combine mustard, paprika, brown sugar and salt. Combine Worcestershire, vinegar and ketchup. Add to mustard mixture. Add to meat. Add 1 cup of the water. Stir; cover. Cook over low heat 2 1/2 hours or until meat is tender.
Simmer chicken in water until tender. Cut into cubes. Reserve broth. Heat oil. Saute onions and garlic; add chilies and spices and saute for 2 minutes. Add beans, corn and broth. Simmer a few minutes. Add chicken and cheese and heat until blended.
Cream shortening and sugar. Add eggs and blackberry jam. Beat thoroughly. Sift flour; measure and resift with soda, salt and spices. Add alternately with milk to the first mixture. Beat well and pour into well-greased tube pan. Bake at 350° for about 55 minutes.
Combine all ingredients. Mix well. Spread evenly in a greased 13 x 9 x 2-inch pan. Bake at 325° for 1 hour; remove. Spread prepared topping evenly over top of baked cake. Cool; cut into squares. Makes 36 pieces.
In a mixing bowl with electric mixer, beat yams until smooth. Add orange juice and peel, brandy, salt, pepper to taste, ginger, 1/4 cup melted butter, 1/3 cup brown sugar and egg yolks, beating until mixture is light and fluffy. Pour into buttered shallow 2-quart casserole. In a small bowl combine remaining melted butter, remaining brown sugar, pecans and cinnamon. Spread evenly over yams (at this point casserole may be refrigerated overnight). Bake at 350° for 45 to 50 minutes or until golden brown and bubbly. Let stand 10 minutes before serving. Serves 10 to 12.
Mix fruit juices together. Add ginger ale just before serving. Garnish with fruit. Add frozen lemonade instead of ice. Makes 50 cups.
Cook fish and set aside. Cook onions in butter until tender. Blend in flour. Stir in water, potatoes, celery and seasonings. Cover and simmer 20 to 25 minutes until potatoes are tender. Add remaining ingredients. Stir until cheese is melted. Yields 6 to 8 servings.
Brown beef in a little fat. Add all other ingredients and put in a large, well-greased casserole dish. Bake at 350° for 1 1/2 hours. Stir once about halfway through cooking period. Serves 8 to 10. Very, very good.
Mix sugar and Karo. Bring to a boil. Take off fire. Add peanut butter and stir until well mixed. Add cornflakes and stir together. Drop by teaspoonful on waxed paper.
In small micro-proof bowl, melt chocolate chips on High (full power) 1 to 1 1/2 minutes or until chips are melted and mixture is smooth when stirred. Set aside to cool. In large mixer bowl, beat cream cheese, sugar and butter until smooth. On low speed, blend in melted chocolate. Fold in whipped topping until blended. Spoon into crust. Cover; chill until firm.
Cook potatoes in salted water just until tender; drain. Refrigerate for 2 hours or overnight. Peel and grate potatoes. In a bowl, combine the flour, egg, salt and nutmeg. Add potatoes and mix until a stiff batter is formed, adding additional flour if necessary. Slice toasted bread into 24 squares, 1/2-inch each; shape 2 tablespoons of the potato mixture around 2 bread squares, forming 2-inch balls. In a large kettle, bring salted water to a boil; add the dumplings. Return to a boil; reduce heat. Cover and simmer for 15 to 20 minutes or until dumplings are no longer sticky in the center. Remove with a slotted spoon to a serving bowl. If desired, drizzle with butter and sprinkle with crumbs. Yields 6 to 8 servings.
Mix sugar, coconut and Rice Krispies. Brown butter and almonds in skillet. Pour over dry ingredients. Put half of this mixture in bottom of 9 x 13-inch pan. Spread 1/2 gallon softened vanilla ice cream over crumbs. Spread rest of crumbs on top of ice cream. Cover tightly and freeze.
Mix ingredients in large mixing bowl. Bake in a buttered 9-inch square pan. Bake at 425° for 25 minutes.
Cream shortening and sugar. Add pumpkin and eggs. Mix well. Mix dry ingredients: flour, cinnamon, soda and salt. Add to first mixture. Mix. Add nuts. Drop from spoon onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes from 4 to 5 dozen.
Add liquids to sifted flour and stir. It will take up all the flour. Roll out dough and cut out biscuits. Bake in 450° preheated oven until brown.
Mix cream cheese, tuna and onions together well. Let chill overnight or at least 4 hours. Serve on Ritz crackers or celery sticks.
Sprinkle the roast with pepper; do not brown. Mix the remaining ingredients together. Pour soup mixture over roast. Cook slowly for about 8 hours. Two hours before it is done, add potatoes and carrots, if desired.