HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut or coarsely grind all vegetables except carrots and put in salt water brine overnight. (Bring: 1/4 cup salt to 1 quart water.) Next day, drain brine; add carrots (cooked and chopped). Cook vinegar and spices together. Bring to a boil. (Pickling spice should be put in cheesecloth.) Add vegetables and cook 10 minutes. Seal while hot.
Combine flour, ginger, soda, cinnamon, cloves and salt; set aside. In large mixing bowl, beat margarine with an electric mixer on low speed for 30 seconds to soften. Gradually add 1 cup sugar; beat until fluffy. Add egg and molasses; beat well. Stir dry ingredients into beaten mixture. Shape into 1 1/2-inch balls (1 heaping tablespoon of dough each). Roll in the 2 tablespoons sugar and place on ungreased cookie sheet about 2 1/2-inches apart. Bake at 350° for about 10 minutes or until light brown and still puffed. (Do not overbake.) Let stand for 2 minutes before transferring to wire rack. Cool. Makes 24 (3-inch) cookies.
Separate tart crusts. Mix instant pudding with milk until well blended. Fill each tart crust approximately 3/4 full, using a large spoon. Top with whipped cream, using a cake decorator or spray can and maraschino cherries, if desired. Chill until time to serve.
Melt margarine; add sugar and milk. Bring to boil over medium heat. Boil for 2 minutes. Remove from heat and stir in chocolate chips, beating until smooth and creamy.	Ices 3 layers.
Make plain or add desired amount of berries. Bake at 400° to 425° for 20 minutes.
Bring vinegar, water, sugar and salt to a boil. Cook to lukewarm and pour over vegetables. Will keep for a long time in refrigerator. The longer you keep it, the better it tastes.
Fry meat in large skillet; drain. In large bowl, combine lettuce, tomato, onion, peppers, olives and cheese; toss well. Add meat, chips and beans; toss lightly. Serve with dressing.
Boil potatoes and drain well. Mash potatoes; add butter and sugar and beat well. Add eggs, nutmeg, pumpkin spice, flour and milk and beat well. Pour into pie crust. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Makes 4 pies.
Cook pasta. At the same time in large saucepan melt butter over medium heat. Add garlic and saute 30 seconds. Add spinach, salt and pepper; saute 2 minutes or until spinach is wilted. Transfer pasta to a warm serving bowl. Add spinach, tomatoes and goat cheese; toss well. Makes 4 servings, containing 645 calories each.
Saute peppers in oil, garlic and basil until crisp and tender. Chop artichokes and add to peppers to heat. Add pasta, salt and pepper. Follow sparingly with a few good dashes of wine vinegar. Drain excess oil. Sprinkle with cheese. Toss and transfer to platter. Serve with a goblet of your favorite wine and hearty loaf of bread! Bon appetit!
Preheat oven to 300°. Combine crumbs, sugar and margarine; press firmly on bottom of 9-inch spring-form pan.
Mix all ingredients together thoroughly, adding enough milk or water to moisten well. Bake in oven about 1 hour.
Mix milk, cheese, eggs, mustard, salt and pepper. Pour over bread and sausage in 9 x 13-inch pan. Let sit 15 to 30 minutes. (Best if made the day before and refrigerated.) Bake at 350° for 35 to 40 minutes.
Rub shortening and sugar together into the flour; add enough more flour to roll very smooth, very thin and bake in a quick oven. The dough can be kept for days by putting it in the flour-barrel under the flour and bake a few at a time. The more flour that can be worked in and the smoother they can be rolled, the better and more brittle they will be. Should be rolled out to wafer-like thinness. Bake quickly without burning. They should become perfectly cold before putting aside.
Sift flour and salt together in a large mixing bowl. Add sugar and margarine; mix with fingers to form crumbs. Take out 1 cup of crumbs. Then add rest of the ingredients and beat 10 to 15 minutes. Pour into a 13 x 9 x 2-inch greased and floured pan. Sprinkle 1 cup of reserved crumbs on top. Bake at 350° for 50 minutes.
Heat small skillet; add olive oil. Heat and add garlic. Saute 30 seconds. Stir in lemon juice, salt and pepper. Bring to boil; set aside. Arrange chicken in lightly buttered shallow baking dish, enough to hold chicken in single layer. Pour garlic mix over chicken; sprinkle with grated lemon peel. Cover with foil. Bake at 400° for 15 minutes. Remove foil and bake 10 to 15 minutes more or until chicken is done. Transfer to plates; pour from dish into small skillet. Add broth and bring to boil. Cook until reduced by 1/2 and mixture is syrupy. Pour over chicken and serve.
Cook broccoli; drain well. Combine soup, mayonnaise, eggs and onions. Blend in cooked broccoli. Pour into buttered 9 x 13-inch pan. Sprinkle with cheese. Melt oleo and seasoned crumbs; mix well and sprinkle over top. Bake in preheated oven at 350° for 1 hour.
Cream butter and sugar. Add water and vanilla; blend. Cut in flour with nuts and salt. Mix into a ball of dough, then roll in small finger size. Bake in slow oven (250°) for about 1 hour. Roll in powdered sugar while hot.
Mix sugar, meal and flour. Beat eggs and blend in the sugar mixture. Add the remaining ingredients. Pour into unbaked pie shell and bake about 40 minutes in slow oven at 325°.
Mix ground beef, bread crumbs, onion, milk, egg, salt, pepper and Worcestershire sauce together. Shape into 1-inch balls. Melt shortening in large skillet and brown meatballs. Remove meatballs from skillet and pour off fat. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer, uncovered, for 30 minutes. Makes 5 dozen. Serve hot.
Combine first two ingredients; set aside. Spoon heaping 1/2 cup bean mixture and 1 tablespoon cheese onto center of each tortilla. Roll up tortillas to enclose filling. Place seam side down in 11 x 17-inch microwavable dish. Pour taco sauce evenly over burritos. Sprinkle with remaining cheese. Loosely cover dish. Microwave on High 10 to 12 minutes or until heated through. If desired, garnish with lettuce, tomato and black olives.
Melt butter in 13 x 9 x 2-inch pan. Combine flour, 1 cup sugar and milk. Mix well. Pour over melted butter. Do not stir. Combine peaches and 1 cup sugar and bring to a boil. Pour over batter. Do not stir. Bake at 350° for 30 minutes.
Heat oven to 400°. Heat water and margarine to a rolling boil in saucepan. Stir in the flour, vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, beating until smooth. Drop by scant 1/4 cup 3 inches apart onto ungreased cookie sheet. Bake until puffed and golden, 40 minutes. Keep away from draft. Cool. Cut off tops; spoon out filaments of soft dough. Fill with pudding. Replace tops. Dust with powdered sugar. Refrigerate.
In 3-quart casserole, combine onion, green pepper, oil and garlic. Cover with lid. Cook at High 4 minutes. Stir. Add remaining ingredients; stir. Cover. Cook at High for 18 to 20 minutes. Stir twice. Let stand, covered, 5 minutes before serving.
Mix in order listed and pour into unbaked pie shell. Bake in 350° to 400° oven for about 25 minutes. I bake longer, more like an hour.
Cook chicken until well done in unsalted water. Pick off bones. Set aside. Save broth. Melt margarine. Stir into dressing mix. In a greased 13 x 9-inch dish, put layer of dressing crumbs, layer of chicken and layer of celery soup diluted with one can broth. Place another layer of dressing crumbs, layer of chicken and can of chicken soup diluted with one can chicken broth. Top with dressing crumbs. Bake at 350° for 45 minutes to one hour.
Mix together and store in covered container. Can be used to thicken gravies, sauces, soups, fruit pie and anything that needs to be thickened. I usually start with 1 or 2 tablespoons to 1/4 cup water.
Rinse beans and soak, covered, overnight. Cook very slowly in water (on top of stove) until beans split open when blown on. Drain. Place beans in bean pot with pork and other ingredients; cover with water. Bake in moderate 350° oven for 5 or 6 hours. Let water cover the beans until the last hour.
Preheat oven to 325°. Combine all ingredients and mix well. The mixture should be moist. Form into loaf. Place in loaf pan. Bake 1 hour.
Crumble sausage and saute until just gray. Drain excess oil and add apples, onions and cinnamon and continue to saute until the onions are translucent and the apples are just tender. Heat a pocket sandwich maker until hot. Spread margarine on one side of four slices of bread. Place two slices of bread on the sandwich maker, margarine side down, and put 1/6th of the sausage apple mixture on each slice. Top each with another slice of bread, margarine side out. Seal and cook until nicely browned. Continue until bread and mixture are gone. This should make 12 half sandwiches.
Mix flour, sugar, salt and rhubarb. Add juice. Turn into pastry lined pie pan. Dot with butter. Cover with strips of pastry to make a lattice. Bake at 450° for 20 minutes. Reduce oven temperature to 350° and bake 20 minutes on foil covered cookie sheet in middle of oven.
Heat oven to 350°. Mix cake mix, margarine and 1 egg until crumbly. Measure out 1 cup and reserve. Pack rest in ungreased 13 x 9 x 2-inch pan. Bake until light brown (15 minutes). Mix remaining ingredients together and beat until light and foamy. Pour over hot layer and sprinkle reserved crumbled mix and bake 15 minutes more. Sprinkle powdered sugar.
Heat water, butter and salt until water comes to boil. Add flour and stir until it forms a ball and leaves side of pan. Remove pan from heat and add eggs, 1 at a time, beating well after each addition. Peel potatoes and cook in salted water until tender; drain. Cool slightly.
Make Stove Top according to directions. Cook cheese, soup and milk until cheese is melted, stirring constantly. Put chicken in casserole dish followed by Stove Top and pour cheese mixture on top. Cover and bake for 30 minutes.
Combine the first 9 ingredients in a large bowl. Mix well. Spoon chicken mixture into a lightly greased shallow 2-quart casserole. Sprinkle with cheese and top with potato chips. Bake at 375° for 25 minutes. Yields 6 servings.
Sift together first 4 ingredients three times. Add eggs, unbeaten. Add fruit cocktail. Mix together. Place in 9 x 15-inch pan, greased and floured. Sprinkle with nuts and brown sugar. Bake at 350° for 1 hour.
Boil and debone chicken. Put chicken in a greased casserole dish. Mix mushroom soup and sour cream together. Pour over chicken. Melt margarine and mix with poppy seed. Spread on top of casserole. Bake for 20 to 30 minutes at 400 degrees.
Cook broccoli as directed on the box. Drain and season to taste. Mix remaining ingredients and fold into broccoli. Pour into a baking dish. Sprinkle with Ritz crackers. Bake at 350 for 45 minutes.
Mix margarine, sugar and flour and press into 9 x 13-inch baking pan. Bake 15 minutes at 350°. Beat eggs, sugar, almond extract and coconut. Mix and put over crumb layer. Bake 30 minutes at 350°.
Mix all ingredients together, except cheese. Pour 1/2 of mixture into large greased skillet (heated). Put 1/2 of cheese on top. Put remaining mixture in with rest of cheese on top. Bake in 350° oven for 55 minutes.
Grate the cheese, margarine and eggs into a bowl. Add the drained olives, pimiento, onion and soup. Mix well and add salt and pepper to taste. Spread on rye bread cocktail rounds and place under broiler until bubbly.
Season pork chops with salt and black pepper. Cut green peppers and onions. Place seasoned pork chops into a hot skillet. Pour ketchup all over pork chops. Pour a little water so food does not stick. Add the green peppers and onions. Let simmer for about 1/2 hour. Thicken with flour and water to make gravy. Serve over rice.
Melt butter, Crisco, water and cocoa in saucepan. Add remaining ingredients to mixture. Stir well. Pour into ungreased deep large cookie sheet or jelly roll pan. Bake at 400° for about 20 minutes or until it tests done. Frost while still warm.
Soften cream cheese. Blend together the Marshmallow Creme, cream cheese and lemon juice. Serve with fruit.
Dissolve jello in half the called for amount of hot water (1 cup). Add gelatin and after it dissolves, add half the amount of cold water (1/2 cup). Add nuts, pineapple and cranberries. Pour in mold and refrigerate.
Saute onions in butter until transparent. Place in buttered casserole; sprinkle with cheese. Do not mix. Mix soup with milk; pour over cheeses and onions. May stick buttered slices of French bread around sides. Bake at 350° for 30 to 40 minutes.
Mix all ingredients, except butter. Place in buttered casserole dish. Pour melted butter on top. Bake at 425° for 25 minutes until browned.
Mix all ingredients; form into ball. Let set about 5 minutes. Roll out and place in pan. Bake, then cool before filling.
Dissolve gelatins as directed on package. Mix frozen limeade and lemonade in 1 quart of water. Add to gelatin mixture along with pineapple juice. Freeze, stirring frequently. Just before serving, add ginger ale and ice cubes, if needed. Serves about 50.
Heat first 5 ingredients together. Pour over chicken wings. Bake, covered, at 375° for 30 to 40 minutes on each side. Uncover last 1/2 hour to brown.
Preheat the oven to 350°. Thaw potatoes. Combine potatoes, soups, onion, sour cream, milk, salt and pepper. Put mixture in greased pan. Cover with foil and bake 45 minutes. Remove foil and put cheese and bacon on top. Bake an additional 15 minutes. (Some ovens may take a little longer.)
Place meatballs, salsa and grape jelly in saucepan, crock-pot or chafing dish. Simmer for at least 30 minutes. Serve with picks.
Mix first 4 ingredients; cook together just to soften the onion and brown meat. Add remaining ingredients and cook 20 minutes on low heat. Add 3 well beaten eggs, mixing thoroughly. Turn into large casserole and bake 1 hour at 300°.
Cut candy slices in small pieces. Mix with 1/3 cup flour. Sift remaining flour with baking powder, soda and salt; set aside. Cream butter and sugars. Add egg and vanilla; beat thoroughly. Stir in flour mixture, oats, coconut and candy; shape into small balls. Bake on lightly greased cookie sheet at 350° for 15 to 20 minutes.
Arrange all the ingredients in a 13 x 9 x 2-inch baking dish. Cover with foil and place in preheated 350° oven and bake for 1 hour.
Brown beef and onion; pour off fat. Add remaining ingredients. Pour into a 1 1/2-quart shallow baking dish (10 x 6 x 2-inch). Bake at 400° for 25 minutes or until hot; stir. Put buttered bread crumbs on and bake for 5 minutes more. Garnish with tomato slices.
Saute first four ingredients in margarine. Add Ro-Tel. Cook 30 minutes. Add corn. Cook 30 minutes. Add crawfish, salt and pepper. Cook 15 minutes. Thicken with cornstarch and water. Cook 5 minutes. Pour into casserole dish. Top with Cheddar cheese. Bake 15 minutes in 350° oven.
Place butter and cocoa in microwave on High for 1 minute until butter melts. Set aside. Combine eggs, sugar and vanilla. Add butter mixture, flour, cinnamon and pecans, stirring until blended. Place batter in paper cups. Fill 2/3 full. Sprinkle each muffin with 6 to 8 chocolate morsels. Bake at 350° for 20 minutes. Makes 10.
Separate eggs. Whip egg yolks with a little milk. Add junket tablets, sugar and a little more milk. Stir until sugar is completely dissolved. Add salt and vanilla. Whip egg whites and fold into other mixture. Pour into ice cream maker can and add milk to the line on can. Turn until it begins to thicken, then add chocolate chips. It is finished when you can not turn any more. Put into freezer until ready to serve.
Toss first 3 ingredients together. Saute noodles in butter or olive oil until slightly brown. Cool and toss with greens. Add almonds and sesame seeds.
Cream shortening. Add sugar and mix thoroughly. Add eggs, beating well. Add sour cream and vanilla. Sift dry ingredients together and add slowly to mixture, kneading well. Using a small piece of dough (a little larger than a walnut), roll in your hand to any shape desired. Brush with a beaten egg; dip in sesame seeds. Bake on cookie sheet in 350° oven for 15 to 20 minutes or until light golden brown.
Sift dry ingredients. Melt oleo and peanut butter over low heat. Stir in both sugars and eggs, beating well. Gradually stir in flour mixture until a smooth soft dough forms. Cover tight and refrigerate 1 hour. Drop spoonfuls of dough 2 inches apart on cookie sheet. Flatten with fork in crisscross pattern. Bake 8 to 12 minutes at 350° or until slightly firm. Let cool for about 1 minute and remove.
Saute onion and green pepper in oil and place in a 3-quart casserole. Saute meat and add to casserole with remaining ingredients except cheese. Spread cheese on top and bake at 350° for 45 minutes. Serves 8 generously.
In a 1-quart casserole, combine gravy mix and water. Stir in remaining ingredients. Cook, uncovered, for 6 minutes on High, stirring twice. Serve with toothpicks.
Drain clams and pour over vegetables. Add water to cover. Cook until tender, about 20 minutes. In separate pan, melt butter and add flour. Blend and cook 1 minute. Add cream. Stir with whip utensil until smooth and thickened. Add to vegetables and clams; mix well. Season with salt, pepper and sugar. Serves a lot (10).
Saute the mushrooms in the butter. When brown, add the turkey. Saute only until hot. Add the remaining ingredients; stir for about a minute and remove the turkey and mushrooms to a heated platter. Reduce the sauce and pour over the turkey. Serve with rice or noodles.
Beat egg whites until they form a peak. Add sugar gradually. Beat until all sugar is dissolved and stiff and glassy.
Place rinsed scallops and shrimp in a bowl and set aside. Wash peas and cut in half. Set aside. In a skillet, cook onion and garlic in hot oil and margarine over medium heat for 30 seconds. Add half of the seafood mixture, parsley, basil and hot pepper. Cook for 3 to 4 minutes, stirring, or until scallops are opaque and shrimp turn pink. Remove scallops and shrimp mixture with a slotted spoon and set aside. Repeat with remaining scallops and shrimp. Return all of the mixture to skillet. Add tomatoes and pea pods. Cook and stir for 2 more minutes. Toss mixture with linguine in a large bowl and sprinkle with Parmesan cheese. Enjoy.
Heat cranberry sauce, being careful not to scorch. Stir gently so as to not break or mash berries. Strain, reserving juice. Dissolve jello in hot water. Add salt and lemon juice. Chill until slightly jelled (enough to mound a little when dropped from spoon). Mold in individual molds or one large mold.
Blend until smooth. Thin if necessary with Master of Mixes mixer or pineapple juice. Garnish with a dab of whipped cream and a toothpick with a cherry and pineapple chunk. Makes 4 (8 ounce) servings.
Cook macaroni according to package directions and drain. Add all ingredients except cheese. Spread 1/2 of mixture into casserole dish. Top with Cheddar cheese. Spread remaining mixture on top of Cheddar cheese and top with remaining cheese. Top with can of onion rings. Bake at 350° for 1/2 hour.
Mix oatmeal, flour, brown sugar, baking soda, salt and butter or margarine like pie crust. Spread 3/4 of mixture in bottom of buttered tin. Pat down until firm.
Combine pudding mix and milk in a medium bowl, stirring with a wire whisk until smooth. Gently fold 1 cup Cool Whip into pudding mixture. Toss in banana slices with lemon juice. Arrange banana slices over bottom of crust. Spoon pudding mixture over bananas. Cover and chill 1 1/2 hours or until set. Pipe or spoon remaining cup of Cool Whip around edge of the pie just before serving.
Sauce the onions in tablespoon of butter until tender. Add the following ingredients: soup, chestnuts, beans, mayonnaise and pimento. Cook rice according to directions on the box. Add 1 tablespoon butter to the water; add to the first mixture. Pour into a baking dish sprayed with Pam. Cook at 350° for about 25 minutes. Can be served with a salad and French bread.
Melt and mix; pour over mixture and top with nuts or coconut. Chill until firm; cut and serve.
Dissolve yeast in water, add 2 teaspoons sugar; let stand 5 minutes. Add rest of ingredients. Knead until smooth, 6 to 8 minutes. Place in greased bowl, cover and let rise until doubled, 1 1/2 hours.
In a large soup pot, brown beef cubes, then add onion and garlic. Cook 5 minutes or until soft. Add remaining ingredients except frozen vegetables. Cover and simmer 1 hour. Add frozen vegetables; simmer 10 minutes more.
Preheat oven to 350° and grease and flour 13 x 9-inch pan. Heat evaporated milk in a medium saucepan until barely simmering.	Remove from heat, whisk in cocoa until smooth, let cool 2 to 3 minutes. Mix flour 1 1/4 cups sugar, baking powder, baking soda and salt in large bowl. Beat egg whites with electric mixer on high until thick and foamy. Beat in remaining 1/4 cup sugar until stiff peaks form. With spatula mix 1/4 egg whites into flour mixture. Fold in remaining egg whites until no white streaks remain. Bake at 350° for 45 minutes or until pick inserted near center comes out clean. This cake has less than 6 grams of fat.
Cook macaroni by package directions; drain. Mix onion, pepper, pimento, mushroom soup and mayonnaise. Blend with macaroni and bake at 375° to 400° until golden brown.
Cook macaroni until tender; drain. Add all ingredients except cheese. Mix and put in baking dish. Top with grated cheese and bake on 350° until bubbly.
Using 4 cup glass measuring cup, place sugar, syrup, salt and margarine in it. Place in microwave and bring to a full boil (full power 2 to 4 minutes). Remove from microwave and stir in baking soda. Spray inside of a large grocery bag with nonstick cooking spray. Add corn pops or popcorn and pour hot mixture over corn. Place in microwave on full power for 1 1/2 minutes. Shake; repeat. Microwave 1/2 minute. Shake; repeat. Place on hot cookie sheet. Cool.
Brown ground beef and drain. Add onions, Worcestershire sauce, chili powder and salt. Add 1 large can tomato juice. Add sugar to own taste. Simmer 30 minutes.
In 1-quart casserole, blend soup and milk. Stir in tuna, eggs and peas. Bake at 350° for 25 minutes or until hot; stir. Top with chips and bake 5 minutes more.
Prepare lettuce as for a salad. Toss with hamburger, tomatoes, onion, taco chips and 1 package taco seasoning. Mix Miracle Whip, sugar, 3 tablespoons taco seasoning and taco sauce. Mix in chips and Miracle Whip mixture just before serving. Add black olives, if desired.
Mix and pour into unbaked pie shell. Bake for 15 minutes at 425°, then reduce heat to 300° and bake 30 minutes.
Cream the butter and sugar. Add beaten eggs. Cream the bananas until fluffy. Add to the sugar mixture alternately with the dry ingredients. Add chopped nuts. Pour into a greased loaf pan and bake at 350° for 1 hour or until you poke with a toothpick and it comes out clean.
Layer ingredients in order given so that you have two complete layers. Refrigerate 24 hours before serving.
Mix all ingredients and pour into greased 9 x 13-inch pan. Bake at 350° for 35 minutes. Frost with Cool Whip but can use cream cheese frosting.
Mix ingredients in a blender and pour into an unbaked pie shell. Bake at 350° for 40 to 45 minutes.
Mix all ingredients together. Pour into baked pie shell. Bake at 350° for 30 minutes. Enjoy!
Sift together the flour, salt and baking powder. (If you use self-rising flour, leave out baking powder.) Add shortening and beat until smooth. Add the dry ingredients to the potato mixture alternately with the milk. Blend well.
Prepare ingredients as noted above and then layer the ingredients in each serving bowl as follows: crunch 2 handfuls of Fritos in the bottom of each bowl; add 1 handful of shredded cheese; add 4 tablespoons of Hormel chili; add 1 handful of lettuce; add 1 1/2 tablespoons of tomatoes; add 1 tablespoon of onions; and then add 2 teaspoons of sour cream. This can be eaten as a layered salad or mixed up and eaten. Either way, it is wonderful. Serves approximately 8.
Beat 12 egg yolks until they are light. Gradually add 1 1/2 cups sugar and chill it.