HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring mixture to a boil. In sterilized jars, put in 2 large heads of dill and 2 cloves of garlic; pack cucumbers. Pour boiling hot brine over cucumbers to 1/2 inch from top and seal. Pickles will be ready in 6 to 8 weeks. (If hot pickles are desired, place 1 hot pepper in jar.) Makes 4 quarts.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time, beating after each. Add melted chocolate and vanilla. Mix well. Sift dry ingredients together. Add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten egg whites. Pour into greased and floured pans, three (8-inch) or (9-inch) layer pans or 2 rectangle pans. (I use 2 rectangles. It works fine.) Bake at 350° for 30 to 40 minutes. Cool.
Cook together for 6 minutes the sugars, dates and evaporated milk. Add and mix together in a large bowl the Rice Krispies, coconut, nuts and date mixture. Form into balls. Roll in powdered sugar.
Press meat into casserole dish (13 1/2 x 8 1/2 x 1-inch). Slice all vegetables. Place a layer of potatoes on meat, next a layer of sliced carrots, then a layer of celery (I chop the celery); end with onions. Salt and pepper to taste. Pour soup over this and cover tightly. Bake at 350° for about 1 hour.
Mix 1 can crushed pineapple with 2 cups fresh rhubarb. Grease a 10 x 6-inch casserole and put fruit in bottom. Beat egg slightly and add 3/4 cup sugar, 1 tablespoon lemon juice and 2 tablespoons flour; pour over fruit. Sift 2/3 cup flour and 3 tablespoons sugar and a pinch of salt. Cut 2 tablespoons margarine into this mixture. Sprinkle over fruit. Bake 45 minutes. Garnish with whipped cream or vanilla ice cream. Bake at 350° for 45 minutes.
Heat the tortillas according to directions on the package. Brown the beef, then add the onion and 1 1/2 cups cheese; mix well. Fill each tortilla with about 1/4 cup of the mixture. Roll the tortilla and place in a shallow baking dish. Heat chili and pour over tortillas; sprinkle with 1/2 cup cheese. Bake in a 400° oven until cheese is melted and mixture is hot.
Mix ingredients thoroughly. Form into balls the size of a walnut and brown in 2 tablespoons shortening. Remove to baking dish and add sauce.
Combine 1 1/2 cups sugar, salt and flour. Arrange half strawberries and rhubarb in pastry lined 9-inch pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture; dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on tablespoon of sugar. Bake in hot oven (425°) 40 to 50 minutes or until rhubarb is tender and crust is browned. Serve warm with sour cream or scoop of vanilla ice cream.
Place rack of ribs in a glass container. Mix teriyaki sauce, orange marmalade, minced garlic and ginger. Pour over ribs. Marinate overnight in refrigerator. Rinse and drain sauerkraut. Spread kraut in shallow baking pan. Place ribs on kraut. Pour sauce over all. Bake at 350° until brown, turning one time.
Bake cake as directed on package in a 9 x 13-inch pan. Cool. Beat softened cream cheese until fluffy. Slowly add milk, then pudding and beat 2 minutes or until thick. Spread pudding over cake. Drain pineapple very well. Sprinkle over pudding mixture. Spread Cool Whip on top. Sprinkle with finely chopped nuts. Store in refrigerator until ready to serve.
Preheat oven to 350°. In large mixing bowl, cream together 1 1/2 cups sugar and butter. Mix in eggs, flour, salt and baking soda. Mix in orange rind and sour cream. Mix orange juice and 1/2 cup sugar in separate bowl; set aside. Grease form pan with butter. Pour batter into pan. Bake for 1 hour at 350°.
Preheat oven to 425°. In a mixing bowl, combine flour, milk, eggs and nutmeg. Beat lightly, leaving batter a little lumpy. Melt butter in a 12-inch skillet with a heatproof handle. When very hot, pour in batter. Bake in oven 15 to 20 minutes or until golden brown. Sprinkle with sugar and return briefly to oven. Sprinkle with lemon juice. Serve with jelly or jam as a dessert or breakfast. Serves 4 to 6.
Mix all ingredients together thoroughly. Add a few cracker crumbs on top. (Use enough milk to get into crackers and still some left in dish.) Bake in a casserole dish for 1/2 hour at 350°.
Soak lutefisk in cold water for 3 to 4 hours. Remove dark skin and fins. Cut in serving size pieces. Place in a cheesecloth and put to boil in a kettle or cold water, to which salt has been added. Cook about 5 minutes until fish is tender; then drain and serve with drawn butter or cream sauce. Serves 4 Swedes or 40 Germans.
Mix all ingredients except stuffing mix. Alternate layers of stuffing mix with layers of squash mixture in a baking dish. Bake at 350° for 30 minutes, covered, and 15 minutes, uncovered.
Cook squash and onion. Drain well and mash. Mix dressing mix, sour cream and soup well and either add to or dot with oleo. Pour into casserole dish. Sprinkle finely crumbled dressing on top. Bake at 350° for 25 to 30 minutes or until browned and set.
Brown sausage. Add onion. Blend in flour, seasonings and milk. Add cheese. Stir until melted. Add remaining ingredients. Place in baking dish. Bake at 350° for 30 minutes. Top with additional cheese and bake until melted.
Mix Kool-Aid with sugar and water. Add pineapple juice and orange juice. Using the can from the orange juice, add 3 cans of water. Stir well. Makes about 3 gallons. Serve over ice or may be frozen. Remove from freezer several hours before serving.
Cut hot dogs into 1-inch pieces. Make a sauce of remaining ingredients and mix all together. Bake in casserole dish at 275° for 2 hours.
Mix orange juice and pudding; drain pineapple juice, add with pudding. Do not use mandarin orange juice at all. Add pineapple chunks and oranges. Then add bananas right before serving. Add some coconut, improves taste. (Also can use coconut pudding). Recipe can be doubled.
Mix all ingredients together. Tastes better when made a day ahead and refrigerated. Great with raw veggies.
Add dry ingredients into breadmaker in order given. Add onion. Microwave water for 2 minutes. Add shortening and, when melted, pour into breadmaker. Hit start. Have breadmaker set on white bread. If baking in oven, set breadmaker on manual and, after last rising in buttered pan, bake at 350° for 20 to 25 minutes.
Mix sweet potatoes, eggs, milk and one stick margarine and put into a large casserole dish. Mix flour, brown sugar, margarine, pecans and vanilla. Sprinkle over sweet potatoes. Bake for 30 to 45 minutes at 350°.
Mix all together except hot dogs. Dip hot dogs in batter. Fry in deep fryer until brown.
Trim off all visible fat from the flank steak. Cut lengthwise with grain into long thin strips, no more than 1/4-inch thick. Combine soy sauce with garlic salt and lemon pepper. Pour over beef strips and toss until well coated. Place wire rack on baking sheet. Arrange strips on rack to touch, but not overlap. Bake in a very slow oven (150° to 175°) overnight, 10 to 12 hours. Store finished jerky at room temperature in airtight container. If all fat has been removed, beef jerky will keep indefinitely.
Heat oven to 400°. Grease pie plate. Cook beef and onion until brown. Drain. Stir in seasoning mix. Spread into pie plate. Beat milk, Bisquick and eggs until smooth (1 minute by mixer). Pour into pie plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife comes out clean, 8 to 10 minutes. Top with sour cream, tomatoes, lettuce and cheese if desired.
Bring sugar and syrup to a boil. Let boil for 30 to 45 seconds. Remove from the heat. Add peanut butter and margarine. Stir until melted. Add cornflakes. Pat down loosely in buttered pan. Cut when set.
Wash greens. Chop garlic fine. Heat olive oil in pan over high heat. Add chopped garlic and brown. Add greens and toss to coat with oil and garlic. Salt to taste while tossing. Sprinkle with apple cider vinegar or lemon juice.
Melt 1 stick butter in pudding pan. Mix into a batter the 1 cup sugar, flour, salt, baking powder and milk. Pour on top of butter. Bring to boil the water, 1 cup sugar, cherries and almond extract. Pour this on top of batter. Bake at 400° for 20 minutes. Batter will rise to top and brown.
Heat oven to 450°. Cover edge of pastry with 1 1/2-inch wide strip of aluminum foil. Thoroughly mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. Pour immediately into unbaked pie shell (to avoid spills, fill at oven). Sprinkle top with nutmeg. Bake about 20 minutes or until silver knife inserted from side of filling comes out clean. Serve warm or cold.
Crumble turkey into 1 1/2-quart casserole. Cover loosely and microwave on High (100%) for 3 minutes; break up and stir. Cover and microwave another 2 to 3 minutes more; drain, if necessary. Add to turkey, spaghetti sauce, tomato sauce, 1 tablespoon parsley and the oregano; stir well. Cover tightly and microwave on High to boiling, 3 to 4 minutes.
Mix all ingredients together. Bake in 9 x 12 x 2-inch pan for 35 minutes. When done, pour 1 package marshmallows over cake while hot.
Cut the cukes longways twice. Put in pan. Pour boiling hot water over them. Let stand overnight. Next morning, drain. Pack in jars. Boil the remaining ingredients 5 minutes. Pour into jars over cukes.
Cook broccoli according to package. Drain. Arrange 1/2 broccoli in 2-quart casserole. Cover with peas. Mix soup, mayonnaise, salt, pepper, cheese, onion and eggs to make a sauce. Pour 1/2 sauce over broccoli and peas. Add rest of broccoli and top with remaining sauce. Sprinkle crushed crackers on top. Bake at 350° for 30 minutes. Serves 10.
Heat oil in frying pan. Sprinkle in wine and pour in soup stock immediately, then add sweet corn and mix well. Cook until soup boils. Season with salt. Add mushrooms, tomatoes and lima beans. When it boils again, reduce the heat to low and pour in the cornstarch paste slowly. Stir well until thickened. Beat egg white and sprinkle into soup carefully. Turn off heat immediately. Pour into soup bowl and serve.
Boil sugar, corn syrup and water in heavy pan. Boil for 5 minutes or until firm ball stage. Beat egg whites stiff and gently pour syrup on them. Beat until stiff, then add nuts. Drop by teaspoon onto waxed paper.
Melt oleo in skillet; toss mushrooms until softened. Add seasonings and lemon juice. Serves 3.
Mix all dry ingredients well. Add oil, water and mix with fork. Pour into dry ingredients and mix well. Knead until smooth. Divide into two equal parts and knead for 5 minutes. Roll out to 1/8-inch thick or less. (Roll directly on cookie sheet.) Cut into desired shapes. Bake at 300° for 30 minutes. You may need to spray your pans or cookie sheets with Pam.
In a medium mixing bowl, combine eggs, basil and pepper; beat until combined. Set aside. In a 10-inch ovenproof skillet, cook onion in hot margarine until tender, but not brown. Remove from heat; stir in spinach and ham or turkey ham. Add egg mixture.
Butter a 9 x 12-inch cake pan. Spread a layer of coconut and then a layer of pecans. Mix cake mix according to box recipe and then pour batter into pan. Mix confectioners sugar, cream cheese and butter with a mixer. Pour this mixture on top of chocolate mix, staying away from the edges. Bake at 350° for 35 to 40 minutes.
Season meat and brown in oil in skillet. Add chopped celery, onions, bell pepper and parsley. Cook until wilted. Pour off oil and add tomatoes. Cook at low heat for 15 minutes.
Beat butter at medium speed with a mixer until creamy; add cake mix, eggs and water, beating until blended. Stir in brickle chips and pecans. Drop by tablespoons onto ungreased cookie sheets. Bake at 350° for 8 to 10 minutes. Top will look moist.
Mix all together in a large pan and simmer for 2 1/2 to 3 hours.
Mix all together. Pour into a 9 x 12-inch pan. Bake in a 350° oven for 20 minutes.
Bring to a boil the sugar and milk and start timing. Boil 10 minutes. Turn off heat and add the chocolate chips and butter. Mix and then add the marshmallows. Keep beating until it's shiny. Add the pecans and vanilla. Pour into buttered pan. Cool and enjoy. Must be miniature marshmallows.
Blend broth and soup in large saucepan. Add other ingredients. Cover and bake 45 minutes at 350°.
Brown flour in oil over medium heat. Add celery, onions and garlic. Cook for 5 minutes. Add tomatoes and okra; cook 5 additional minutes. Add remaining ingredients, except shrimp. Add 3 pints of water and simmer for 1 to 1 1/2 hours. Add shrimp and simmer for 30 minutes. Server over hot rice and season with Tony Chachere Creole seasoning.
Cook spinach as directed; drain. Add remaining ingredients and mix thoroughly. Refrigerate for an hour. Using an ice cream scoop, form balls and place on a flat pan. Freeze; store in a plastic bag until ready to bake and serve. Place frozen balls on thick tomato slices and bake, uncovered, for 25 minutes at 350°. Makes 24 balls.
Peel the bananas and halve them lengthwise. Fry them in a little oil and arrange them at the bottom of a round Pyrex bowl. Mix the 6 egg yolks with 1/2 pound sugar and 4 ounces of butter. Pour over the bananas. Beat the egg whites until stiff. Slowly add the remaining sugar. Turn the mixture, but do not beat for 1/4 hour. Put the meringue into a piping bag and squeeze decoratively over the bananas. Cook in a very warm oven (230°) for 40 minutes. Serve hot or cold.
Saute almonds in butter or margarine in a heavy skillet until golden brown. Do not burn. Transfer to a bowl and set aside.
Caramelize 1 cup sugar in heavy iron skillet. Cook over very low heat until sugar turns to syrup. While sugar is melting, place other 2 cups of sugar, milk, butter and salt in heavy saucepan. Bring to boiling point. Very slowly pour syrup from skillet into other ingredients, stirring constantly. Be sure to turn heat to low before starting the pouring. Cook until good firm ball stage (drop a bit of mixture into cool water to test firmness). Cool slightly. Add vanilla and pecan halves. Stir until mixture loses gloss. Drop by tablespoon onto wax paper.
Mix the oatmeal, flour, cinnamon, salt, nutmeg and baking soda; set aside. Beat together the butter, peanut butter, brown sugar and granulated sugar at medium speed until light and fluffy, approximately 4 minutes. Beat in the vanilla. Add the eggs, one at a time; beat 1 minute after each. Add the chocolate chips or raisins. Beat in oat mixture on lowest speed just until blended. Chill dough. Make balls and flatten. If you do not chill, drop by spoonfuls. Bake at 350° for 12 to 15 minutes.
Cook onion in heated Wesson oil in saucepan for about 5 minutes. Add all ingredients, except chili sauce and pepper; cook until beans are tender. Stir in chili sauce and pepper.
Wash and tear spinach. Put spinach in large bowl, then arrange as follows: bean sprouts, water chestnuts, eggs and bacon. Do not toss!!! Beat with mixer: salad oil, sugar, vinegar, catsup, salt, onion and Worcestershire. Pour over salad 1 hour before serving.
Cream peanut butter, butter, sugar and brown sugar. Add egg, salt, vanilla, flour and soda. Roll in 1-inch balls and place in ungreased mini muffin tins. Bake 8 to 10 minutes at 350°. Remove from oven and put peanut butter cups in each cookie until top is seen. Let set 10 minutes before removing from tins.
Melt butter and combine remaining ingredients. Place in buttered 9 x 13-inch casserole dish. Bake at 350° for 45 minutes.
Mix pudding, milk, cream cheese and Cool Whip. Place cake in 9 x 13 glass dish. Pour pudding mixture over cake. Pour pineapples over the top. Do not mix. Chill.
Cut banana in circles. Melt butter in a frypan and add brown sugar and cinnamon. Simmer until blended. Add liqueurs; simmer briefly, then add cut bananas. Simmer until bananas become almost clear. Spoon ice cream into serving portions and top with sauce. Serves 2.
Mix cranberries and sugar together and let them set overnight in the refrigerator. Take out and add the celery, Cool Whip and pecans. Mix well; keep refrigerated. This is good at Thanksgiving and Christmas.
Combine the 1st six ingredients. Mix and form into a loaf. Mix next 4 ingredients in a small saucepan and simmer for a few minutes. Spread mixture over meat loaf. Bake at 350° for 1 hour.
Cut roast into pieces. Lightly flour and fry in pan. Then place meat in skillet or wok and cover with water. Add paprika and cayenne pepper. Cook on low for 2 hours. Thirty minutes before you eat, add cut up potatoes. The broth is wonderful for dipping your bread in and should be hot enough to clear your nose. If not, add more cayenne.
Mix thoroughly and serve from punch bowl. Add 1/4 of a gallon of vanilla ice cream on top.
Cook carrots until tender. Place in a 1-quart baking dish; set aside. In a small bowl, combine the next 5 ingredients; mix well. Pour over carrots. Combine bread crumbs and butter; sprinkle on top. Bake, uncovered, at 350° for 25 to 30 minutes. Sprinkle with cheese. Return to oven for 2 to 3 minutes or until the cheese melts.
Preheat the oven to 400°. Spray 2 cookie sheets with cooking spray. Stack tortillas and cut in 6 wedges. Place tortillas on cookie sheets in a single layer. Lightly spray with cooking spray. Sprinkle lightly with salt. Bake at 400° for 10 to 12 minutes.
Brown onions with ground beef; drain. Add salt, pepper, chili powder and Worcestershire sauce. Add rice and tomatoes. If you brown your ground beef in an electric skillet, the whole casserole can be baked in it. Bake at 300° for 1 hour.
Beat eggs. Add white sugar, potatoes, 3/4 stick oleo, milk and vanilla. Mix well. Put in a lightly buttered oblong casserole dish. Prepare topping by mixing brown sugar, flour and 1/4 stick oleo. Spread on top of casserole. Sprinkle pecans on top. Sprinkle lightly with cinnamon and 2 to 3 tablespoons sugar. Bake at 350° for 45 minutes.
Melt butter in skillet over moderate heat (about 250°). Add onion, garlic and green pepper and cook until tender. Stir in rice and cook until lightly browned, stirring occasionally. Add mushrooms, soy sauce and oregano; cover and simmer 20 minutes over low heat (about 200°), stirring occasionally. Heat oven to 350°. Pour rice mixture into a deep buttered 1 1/2-quart casserole. Add consomme and water. Cover and bake 1 1/4 hours. Serves 6.
Peel shrimp down to last joint above tail. Then butterfly by cutting along vein without cutting all the way through. Wash in cold water and drain.
Cook chicken and debone it and set aside. Cook rice as directed on box. Mix cooked rice and all three cans of soup. Pour into casserole dish. Add chicken, salt and pepper. Heat in 350° oven for 15 to 20 minutes or until bubbly hot.
Place peanuts, sugar, karo, water, butter and pinch of salt into heavy saucepan. Put pan on stove over high heat and bring to boil, stirring continuously. Stirring continuously, boil vigorously for about 13 minutes or until mixture reaches hard crack on candy thermometer. Remove from heat immediately. Add vanilla and soda, stir to mix thoroughly and quickly pour onto buttered aluminum foil. Tease with forks to spread to desired thickness and allow to cool (about 1 hour). Break into pieces approximately 1x2 inches in size.
Season meat and add onions. Press into flat greased baking dish pan. Sprinkle sliced onion. Press into.
Blend sour cream, mayonnaise, sugar, salt and pepper. Stir in minced vegetables. Chill. Serve with these vegetables (carrot sticks, cucumber strips, celery sticks, green peppers) and various crackers.
Mix first 5 ingredients and 1/2 cup pecans; chill. Form into ball. Roll in remaining chopped pecans. Serve with crackers.
Heat oven to 350°. Mix all ingredients, except butter. Shape into 1-inch balls. Melt butter in a large skillet; brown meat balls, a few at a time, over medium heat, 5 to 8 minutes.* Then bake, uncovered, for 20 to 25 minutes or until done.
Put celery, onion and chicken broth in pot. Bring to a boil. Reduce heat and simmer for 30 minutes or until the celery is tender. Put in blender and puree. Return to pot and add half and half and salt and reheat slowly.
Sift dry ingredients, three times. Cream butter; add sugar gradually until light and fluffy. Add eggs and beat well. Add bananas and beat again. Add flour to creamed mixture, alternating with milk, beating after each addition until smooth. Add vanilla. Bake in 2 layer pans at 375 degrees for 25 minutes. Cool completely.
In a saucepan, cook all ingredients to 250° or until a 1/2 teaspoon makes a ball. Butter hands. Pour sauce over popcorn and toss. Make balls; put on wax paper to cool.
Wash and cut beans. Saute onions in oil over medium heat about 5 minutes. Add tomato paste, tomatoes, water, garlic, salt and sugar and bring to a boil. Add beans and cook about 35 minutes or until tender. Serves 6 to 8.
Combine first 4 ingredients in saucepan and cook until mixture begins to boil. Remove from heat and cool 1 minute before adding remaining ingredients. Stir well and drop by teaspoons onto wax paper.
Cook beans in water with bouillon cube until tender. Drain and save broth; set the beans aside. Saute onion with bacon or smoky links until onion is tender. Add broth to onion mixture and bring to a boil. Thicken with cornstarch. Add beans and mix until beans are all covered with broth. Serve hot.
Mix thoroughly together and spread on thin slices of roast beef, turkey or ham. Roll up and refrigerate to blend. To serve, cut rolls in 1-inch slices and serve with a toothpick in each one.
In a large saucepan, brown beef and cook green pepper and onion with chili powder until tender (use shortening, if necessary). Stir to separate meat. Add remaining ingredients. Simmer for 15 minutes; stir often.
Slowly brown roast on all sides in small amount of vegetable oil. Season with salt and pepper. Add water to cover and simmer until tender (2 1/2 to 3 hours). When done, pour off broth and save for another use. Remove meat to platter to cool.
Cook the rhubarb with a little water for 5 minutes, then drain. Add the sugar; boil this for 15 minutes. Add the Jell-O, then the crushed pineapple with juice. Cook for about 5 minutes. Put in jelly jars.
In medium bowl, beat eggs until frothy. Gradually beat in milk. Stir in flour, sugar, baking powder and salt until smooth. In skillet, heat 3/4 inches of oil or shortening hot enough to fry. Strain batter into small pitcher or large measuring cup. Hold finger over bottom opening of funnel. Pour batter into funnel, using finger to control flow and starting at center of skillet. Pour batter into hot oil in a spiral until a 6-inch cake forms. Fry until golden. Remove cake with pancake turner. Drain on paper towel. Repeat for each cake. Sprinkle with confectioners sugar.
Cream butter and sugar. Add egg, molasses, flour, ginger and milk. Pour in a well-greased pan. Bake at 350° for 12 to 15 minutes. Cut to desired sizes.
Beat egg yolks; add sugar and pineapple juice. Sift flour, baking soda and salt. Add to first mixture. Beat egg whites and fold in. In a large iron skillet, melt butter and add brown sugar. Place pineapple slices in skillet for the top of cake and place cherry in center of each pineapple slice. Pour batter over pineapple. Bake in a preheated oven at 350° for 25 to 30 minutes.
Cook bacon until almost crisp, drain. Mix together beans, bacon and remaining ingredients. Bake uncovered in a 2 quart casserole or bean pot in a 300° oven for 3-5 hours.
Cream sugar and Crisco. Add eggs, one at a time. Add flavoring, flour, sour cream and coconut. Mix well. Put in greased Bundt pan. Bake at 325° for 40 to 45 minutes.
Cream shortening and sugar; add eggs one at a time, beating well after each addition. Sift together dry ingredients. Add alternately with the applesauce to creamed mixture. Pour into pan. Bake at 350° for 30 minutes.
Melt butter and cocoa in pan over low heat. Remove from heat. Add sugar and eggs. Combine, then add flour and baking powder. Grease a 9 x 13 pan. Bake at 350 degrees for 20-25 minutes.
Mix all ingredients together well. Mold into a ring with hands and chill for 1 to 2 hours. Fill center with desired preserves. Serve.
Mix cornmeal, flour, onion and egg. Add enough milk to make batter. Deep fry until golden brown.