HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain pickles. Cut in 1/4-inch slices. Combine pickle slices, vinegar and sugar. Tie spices in small piece of cheesecloth and let mixture stand at room temperature stirring occasionally until sugar dissolves (about 4 hours). Return half the pickles to the jar. Add spice bag, remaining pickles, then fill jar with the syrup.
In a large saucepan, bring the water to a boil. Add the salt and pepper. Gradually stir in the grits. Lower the heat and simmer, stirring occasionally, for 5 to 7 minutes. Remove from the heat and stir in the butter and 1 cup cheese.
Preheat oven to 350°. In large skillet, saute onion and celery in margarine until clear. Cook broccoli until tender. Drain well. Add to onion and celery, stir in rice and Tabasco. Add soup and cheese. Pour into greased casserole and top with bread crumbs. Bake for about 20 minutes until bubbly.
Boil sugar, milk and butter to soft ball stage. Remove from heat and add peanut butter and marshmallow cream. Beat until ready to pour.
Boil squash in unsalted water until tender. Drain and mash well. Add eggs and mix well. Saute onions & celery in butter until soft. Add milk, crawfish and breadcrumbs and mix well. Season with salt & pepper and put in casserole dish. Sprinkle top with breadcrumbs and bake at 350 degrees until brown. Serves 6.
Cream butter and sugar. Add jam to egg yolks. Mix together. Add sifted dry ingredients alternately with sour milk. Fold in beaten egg whites and vanilla. Bake in 3 layer greased and floured cake pans in 350° oven. Use boiled frosting for filling and on top of cake.
Mix biscuit mix and water. Roll out. Spread sausage over dough. Sprinkle with grated cheese. Roll like pinwheel cookies. Slice and bake at 350° for 20 to 30 minutes.
Fry sausage until light brown. Drain all grease. Place 6 slices of bread in 2 quart baking dish. Spread 1/2 cheese and sausage over bread. Beat eggs and milk together and pour 1/2 mixture on top. Add 6 slices of bread and remainder of sausage and cheese and pour remainder of eggs and milk over top. Put in refrigerator overnight. Bake uncovered at 325° for 1 hour.
Sift all dry ingredients together in large mixing bowl. Form a well in center and stir in oil, eggs, carrots and nuts until mixed well. Pour batter into greased 9 x 13-inch pan. Bake 60 minutes at 350°.
Mix ingredients on medium until mixed.	Pour into crust and freeze. Remove from freezer 5 minutes before serving. May use fat-free ingredients and is just as tasty.
Prepare brownie mix and bake according to package directions in a 13 x 9 x 2-inch pan. Prick top of warm brownies at 1-inch intervals using a fork. Drizzle with liqueur. Let cool and crumble.
Mix all together the sugar, oil and molasses. Add eggs and flour with soda, cinnamon, ginger and cloves. Mix all together and add boiling water. This makes a thin batter, but it is okay. Bake at 325° for about 35 minutes. Add nuts to this if you care for them and can afford them.
Crumble ground beef in 2-quart glass casserole. Stir in carrots, celery and green pepper. Cover with glass lid or plastic wrap. Microwave on High for 5 minutes. Drain and stir in remaining ingredients. Mix well. Re-cover. Microwave on reheat for 14 to 16 minutes or until hot. Let stand, covered, 5 minutes before serving. Makes 4 to 6 servings.
Making Colby cheese involves adding cool water to the curds after cooking. This results in a moist, mild porous cheese. Colby does not store well.
Mix together. Pour into a greased casserole. Top with 1 can French fried onions. Bake in oven 15 or 20 minutes.
Preheat oven to 350°. Mix all ingredients except bread crumbs. Sprinkle bread crumbs on bottom of buttered casserole dish, add squash mixture, cover with more bread crumbs and add butter slices. Bake for 30 minutes. Yields 6 servings.
Mix all ingredients together and roll into balls. Roll the balls in sugar. Mash the balls flat and place on nonstick cooking pan. Bake at 350° for 7 to 10 minutes.
Drain syrup from pineapple and combine it with vinegar and sugar. Mix soy sauce with flour and then add to pineapple mixture and cook, stirring constantly, until clear and thickened. Add onions, green pepper, pineapple and tomatoes. Simmer for four minutes. Add tuna, broken into large flakes, and cook just long enough to heat. Serve with chow mein noodles if desired.
Melt butter in large pan. Add onion, celery and parsley. Cook over low heat until tender, stirring constantly. Add cooked rice, mushrooms and seasonings. Toss together lightly. Makes enough stuffing for a 12 to 15 pound turkey.
Blend cream cheese, sour cream and milk. Add chopped pepper and onion. Cut beef into small pieces and add to mixture along with salt and pepper. Bake at 400° for 15 minutes. Serve with crackers.
Brown stew beef with ham seasoning. Add celery and onions. When meat is cooked completely, put in crock-pot. Add all other ingredients and simmer on low several hours.
In casserole dish, layer half the cabbage, bell pepper and onion. Then add next half the same. Pour can of sauce over this. Put grated Mozzarella cheese to cover top. Bake at 400°, covered, for 45 minutes to 1 hour.
Preheat oven to 375°. Grease 1 1/2-quart casserole dish or souffle dish. Scald milk, add grits. Cook until thick, stirring constantly. Add salt, baking powder, butter and sugar. Mix well. Beat egg yolks. Add to grits. Beat whites to soft peak; fold in. Pour into prepared dish. Bake for 30 minutes.
Soften cream cheese to room temperature. Mix cream cheese, pineapple, 1 cup pecans, green pepper, onion and seasoning salt. Roll into a ball. Roll in pecans and refrigerate.
Mix rosemary, 1 cup water and sugar in a pan and boil gently for 5 minutes. Strain out rosemary and add 3 cups water, lemon juice and salt. Stir well. Serve well iced. Delicious!
Spread peanut butter on 6 slices of bread. Spread jelly on the other 6 slices of bread. Put one slice of each together to form sandwiches. In mixing bowl, lightly beat eggs. Add milk and salt. Mix together. Melt butter in a large skillet over medium heat. Dip sandwiches in egg mixture, coating well. Place in skillet. Brown both sides. Serve immediately. Yields 6 servings.
Preheat oven to 350°. Combine over hot (not boiling) water the butterscotch chips and margarine. Stir in graham crackers and nuts when chips are melted and smooth. Stir with a fork until mixture resembles fine crumbs. Reserve 2 cups of mixture for the topping. Press remaining crumbs into a 15 1/2 x 10 1/2 x 1-inch pan. Bake for 12 minutes.
Mix last 5 ingredients with wire whisk. Fold in crackers and mix well. Put in airtight container.
Wash peas. Place in soup pot. Add rest of ingredients and simmer at least 2 hours, stirring occasionally. Thin with milk or water to desired consistency.
Combine in a large saucepan. Cook, stirring constantly, until it cracks hard when tested in cold water.	Remove from heat while testing. Add 1 cup chocolate bits and quickly turn candy into generously buttered pan. Spread in thin sheet. When cold, break into large pieces.
In 9 x 12-inch dish, put in layers the first 7 ingredients as shown. Then spread mayonnaise over all to seal. Seal bowl and refrigerate. Toss just before serving.
Combine vegetables and cheese; spread in greased deep dish pie plate. Pour egg mixture over all. Bake at 375° or until golden brown or inserted knife comes out clean. Bake for 30 to 45 minutes.
Cream butter and peanut butter. Add both sugars and continue creaming until well mixed. Slightly beat eggs and add to creamed mixture. Beat well. Sift flour with baking soda and add dry ingredients to creamed mixture. Stir in chocolate chips. Drop by teaspoon onto ungreased baking sheets and bake at 325° for 12 to 15 minutes. Makes about 75 cookies.
Soften gelatin in 1/4 cup cold water; set aside. Combine laundry starch with remaining cold water in medium saucepan; add the hot water and cook over medium heat, stirring constantly with wooden spoon until mixture comes to a full boil and has become completely thickened. Remove from heat; blend in the softened gelatin. Add soap and stir until completely dissolved. Add food coloring or paint to all or part of the mixture until desired color is obtained, adding no more than 1 tablespoon coloring or paint to each recipe. Store in covered containers. Recipe may be multiplied.
Mix all ingredients together. Fix on hot waffle iron. Serves 5 to 6 people.
Mix crumbs and melted butter. Press into bottom of pan (9 x 13-inch) or dish. Beat powdered sugar, vanilla and 1 stick butter together for 10 minutes (important step). Add eggs and continue to beat. Spread over crumb layer. Peel bananas and cut in half lengthwise and layer over cream mixture. Drain pineapple and spoon on top of bananas. Cover with Cool Whip. Sprinkle with nuts. Chill 4 hours. If desired, garnish each serving with cherry. Cut into squares. Makes 20 or more.
Cook macaroni as directed on package. Combine soup, milk, green pepper, onion and pepper and place over low heat. Add cheese, stirring occasionally until the cheese is melted. (You may use cream of cheese soup without thinning instead of cheese.) Mix macaroni with cheese mixture. Pour 1/2 of it in casserole and top with meat. Add remaining sauce and macaroni. Bake in 350° oven 15 or 20 minutes until sauce is bubbling.
Preheat the oven to 425°. In a large bowl, combine the soup, milk, chicken and peas and carrots; mix well. Pour the filling mixture into a 9-inch deep-dish pie plate. Cover with the pie crust, pressing against the pie plate to seal and flute, if desired. Make several slits in the crust to create steam vents. Place pie on a rimmed baking sheet and bake for 40 to 45 minutes or until heated through and the crust is golden. Let sit for 5 minutes, then cut into wedges and serve.
Put 3/4 cup of coconut and 3/4 cup of pecans in bottom of 9-inch pie crust. Mix sugar, cornstarch, cocoa and flour well, then add liquid ingredients. Mix and pour into pie shell. Bake in 2 (9-inch) deep dish or 3 regular pie crusts. Bake at 350° for 40 minutes.
In heavy saucepan, melt shortening. Add cabbage, onion, lemon juice, vinegar, sugar and salt. Stir well. Cover and cook over medium heat for 10 to 15 minutes (until cabbage is crisp-tender). Add apples and cook 10 to 15 minutes more, until cabbage and apples are tender. Stir in jelly and put in serving dish. Garnish with lemon slices.
Bring water and salt to a boil. Add 1 cup quick grits and cook for 10 minutes with a rolling boil. Add cheese, tabasco and garlic powder. In a bowl, beat an egg with a fork. Blend 1/2 cup of the cheese grits with egg and add to the hot mixture. Stir thoroughly. Pour into rectangular Pyrex dish. Bake 30 to 45 minutes until top is lightly browned. Let set until cool.
Mix all ingredients. Spread thin layer. Bake at 325° for 20 to 25 minutes.
Chop onion and green pepper coarsely. Cook in butter until limp. Stir in flour as smoothly as possible. Add milk. Gradually season with salt and pepper. Cook, stirring constantly, until mixture bubbles. Stir in tuna. Pour into a shallow baking dish.
Melt butterscotch and chocolate chips carefully (in the top of a double boiler). When melted, remove from heat; add nuts and chow mein noodles. Stir, then drop by teaspoon onto a cookie sheet lined with waxed paper and refrigerate.
Mix all ingredients well. Bake for 30 minutes in 350° oven. Cut into squares while warm. Roll in confectioners sugar. Use an 8-inch square or round pan.
Chop all vegetables fine. Mix sugar and vinegar. Mix all ingredients together and chill. I prefer the Bavarian style sauerkraut but any kind will do.
Cream cheese should be at room temperature. Mix all ingredients together. Roll in pecans and/or potato chips.
Cream shortening and sugar; add nuts and eggs (beaten). Add dry ingredients, apples and nuts. Bake in greased pan for 1 hour at 350°. May be served hot or cold. It's good with an icing of 2 cups powdered sugar, 1 tablespoon butter and enough hot coffee to mix. Will be thin. Spread on cake.
Preheat oven to 400°. Lightly coat asparagus spears with olive oil and season with black pepper. Gather 3 - 4 asparagus spears together and wrap with a slice of bacon. Repeat with remaining ingredients. Place bundles of asparagus spears on a slotted broiler pan. Bake for 12 minutes.
Mix creamed butter with sugar, egg yolks, flour or cornstarch and pineapple. Beat egg whites stiff and add last. Pour in unbaked pie shell. Bake at 350° until firm.