HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve gelatin in boiling water. Stir in remaining ingredients. Chill until firm.
Bring the water and salt to a boil, then let cool. Add the vinegar, garlic, dill and grape leaves. Put in large jar (I use gallon jar and medium size pickles). Wash and clean cucumbers. Place everything in jar, then pour mixture over pickles and put lid on jar. Place in refrigerator. Can eat in 5 days.
Mix strawberries in Cool Whip. Put pecans on top or any other icing that you like.
Combine sugar and cornstarch. Add cider vinegar and water; boil for 5 minutes. Add beets and simmer for 1/2 hour. Add butter and season with salt and pepper.
Add ice water to beaten egg and vinegar to make 1/2 cup liquid. In a bowl of mixer, put all dry ingredients; mix together. Add lard and mix on low speed. Pour egg-vinegar mixture in slowly. When all mixed, divide into 4 balls and refrigerate. Makes 4 pie crusts.
Cover raisins with water and simmer 20 minutes. Drain, saving liquid. Add enough cold water to make 1 cup. Coat raisins with flour to keep them from sinking to the bottom of cake.
Place small cucumbers in sterile quart jars. Bring ingredients to boil and pour over pickles and let set 10 minutes. Pour off and bring back to boil. Put sprig of dill on top of pickles. Pour brine over pickles again and seal with hot lids.
Mix sugar, cocoa, butter, milk and salt. Boil 1 minute. Remove from heat. Add peanut butter, vanilla and oatmeal. Go sort of fast, may start to harden. Drop in cookie size on wax paper until hard.
Lightly mix chicken, green chiles, onions, cheese, sour cream and salt. Spread about 1/2 down the center of each tortilla, then roll it into a cylinder. Wrap lightly in a paper towel and heat in the microwave oven 30 to 45 seconds for each burrito until filling is bubbling. Let stand 1 minute before serving. Serves 6.
Cut shortening into flour and salt as for a pie crust. Blend in sour cream. Knead until all flour is absorbed. Chill dough in refrigerator for at least one hour.
Mix together mincemeat, sugar, butter and egg. Add flour, salt, baking soda, nutmeats and butterscotch morsels, if desired. Drop by spoonfuls on a cookie sheet and bake at 350° for 15 minutes.
Boil chicken for 20 minutes. Cool and then cut into cubes. Mix other ingredients. Heat in saucepan and add chicken. Serve over rice.
Mix yeast with warm water. Combine flour, salt, yeast-water mixture and oil in a large bowl. Turn out onto floured board. Knead for 5 minutes (until dough is soft but firm). Cover and let rise 1 to 1 1/2 hours. Punch down and roll out. Place a little corn meal in pie pan before placing dough in pan. Add ingredients. Sprinkle a little oil on top of ingredients. Bake in a 425° oven 30 to 40 minutes.
Generously grease two 12 x 17-inch cookie sheets. Have rubber scrapers, spatulas or spreading knives ready for spreading.
Trim and wash poke salad. Cook for 1 hour in lots of water. Drain and wash. It should be real tender. Add other ingredients and simmer in a skillet for 20 minutes with just enough water to keep from sticking.
Crush biscuits. Place in bowl. Mix 1 cup milk and 1 or 2 eggs, depending on how moist you want stuffing. Pour over crushed biscuits; set aside. Brown sausage. Add celery, onions and thyme. Cook until celery and onions are halfway cooked. Add to crushed biscuits. Mix thoroughly and bake in greased casserole dish or stuff into chicken or turkey.
Mix all ingredients together and put in a 9 x 13-inch pan. Bake in 350° oven for 45 minutes.
Mix flour, salt and cream of tartar in heavy saucepan. Add food coloring to water. Add water and oil to flour mixture. Stir and cook about 3 minutes until mixture pulls away from sides of pan. Knead mixture, adding a few drops of oil. Keep in covered containers.
In Dutch oven pot at a simmer, fry your meat, onion and 3 garlic cloves. When done, drain if needed. Then pour in tomatoes, okra and rest of ingredients. Simmer for about 1 hour. Pour over rice or eat with corn bread.
Use 13 1/2 x 9 x 2-inch baking dish. Add rice, onion soup mix, mushrooms, pimiento and liquid. Top with pork chops. Cover tightly with foil and bake at 350° for 45 minutes to 1 hour.
Bring to boil water, sugar. Put in 36 ritz crackers and lemon juice. Cook 2 minutes. Pour into pie crust and sprinkle with nutmeg and cinnamon. Add 2 tsp. butter. Cover with pie crust. Cut hole in middle. Bake at 425 degrees for 20 min.
Cook over medium to low heat until thick. Stir to keep from sticking. While cooling, add about a tablespoon butter or margarine. A couple of tablespoons of mayonnaise or salad dressing may be added. Pour over potatoes (that have been cooked in salted water). Celery, onions and celery seed may be added.
Lightly flour or grease a 12-inch pizza pan. Allow dough to defrost while being covered with a kitchen towel. After dough has thawed (it need not rise), spread dough on pizza pan. Combine tomato sauce, oregano, onion salt and any other favorite seasonings and spread over dough. Sprinkle cheese and your favorite toppings over. Bake at 400° for about 25 minutes.
Toss together peas, water chestnuts, 1 cup Chinese pea pods and red onion. Set aside. Combine mayonnaise, sour cream, pepper and salt. Gently combine this with vegetables. Chill. Before serving, fold in crumbled bacon. Garnish with extra pea pods and tomato wedges.
Brown ground beef; drain. Add drained green beans, mushroom soup and milk. Reheat. Place in a greased baking dish. Layer with Velveeta cheese, French fried onions and thawed Tater Tots. Bake at 350° for 1/2 hour, or until Tater Tots are brown.
Preheat oven to 350°. Place spinach in colander to thaw. Press out all moisture. Mix spinach with cheese, bread (torn into small pieces), eggs and nutmeg. Transfer to 9 x 9-inch buttered dish and bake until knife inserted in center comes out clean, about 30 minutes. Cool and cut into squares.
Place cucumbers, onions, pepper and salt in large glass bowl. Refrigerate for 2 hours (do not drain).
Drain all fruit real good on paper towels. Place in baking dish with pineapple slices on bottom. Stack with peach half, then apricot. Place cherry on top. Melt butter, brown sugar and curry. Heat until all is melted. Pour over fruit. Bake for 30 minutes at 350°. Serve warm if possible.
Melt butter in sauce pan. Add onions and saute until translucent. Add spinach. Add crabmeat and cheese. Mix thoroughly over low heat. Transfer to chafing dish and serve with crackers or melba rounds.
Cook in double boiler until thickened the egg yolks, sugar and lemon juice. Beat egg whites stiff and fold into mixture. Whip the cream and fold yolk mixture into cream. Crumb the vanilla wafers and line ice cube tray or square pan. Pour mixture over and freeze overnight. Serves 8.
Melt shortening in a large skillet. Brown beef on all sides. Add salt, tomatoes, brown sugar, vinegar, onion and bay leaf. Cover skillet, lower heat and let simmer about 2 hours until beef is tender. Add pepper strips; cook for 10 more minutes to blend flavors. Serve with rice.
Melt butter. Add brown sugar; bring to a boil. Cook and stir 1 minute or until slightly thick. Cool 15 minutes. Add hot milk and beat smooth. Beat in confectioners sugar until spreading consistency. Frosts two 8 or 9-inch layers.
Mix ingredients. Pour into a large greased pan. Bake at 425° for 30 to 40 minutes.
Mix and pour in uncooked pie shell. Bake 30 minutes at 350°.
Cook chicken, then chop up. Mix all together (except cheese). Place in baking dish. Top with cheese. Bake at 350° for 30 minutes.
In skillet, blend soup and 1/2 cup milk. Add next 5 ingredients. Heat to boiling, stirring frequently. Pour into 1-quart casserole. Combine biscuit mix and 1/3 cup milk as directed on package. Drop by spoonfuls onto hot chicken mixture. Bake in very hot oven at 450° for 10 to 15 minutes, or until biscuits are lightly browned. Makes 4 servings.
Cook sausage and crumble; set aside. Scramble eggs, leaving them moist; season to taste with salt, pepper and milk. Mix undiluted cans of soup with sausage and eggs. Put in Pyrex dish and cover with grated cheese, if desired. Heat at 350 degrees for 20 to 30 minutes, until bubbly. May be kept in refrigerator overnight before cooking.
Mix the cream cheese and egg yolks. In another bowl, mix the milk and lemon juice. Add cream cheese and yolks; fold in berries. Make meringue with egg whites and place on top. Bake at 350° until light brown. Refrigerate until ready to serve.
Separate sliced onions. Combine egg, flour, salt and milk. Blend well. Dip onions into batter. Fry in hot oil for 2 minutes or until brown.
Beat eggs and sugar. Add milk and flour. Gradually mix well. Melt butter in a 9 x 13-inch baking pan (do not brown the butter). Add batter to butter in pan. Bake at 400° for 30 to 35 minutes. Serve with fresh or thawed frozen fruit on top with whipped cream or Cool Whip.
Chop the sausage and cook the bell pepper. Mix water, cornstarch and French onion soup in a bowl. Add this to the sausage and bell pepper. Add seasonings, rice and shrimp. Cook for about 5 minutes on top of stove, then pour into one pie shell. Slice 2nd pie shell in strips and place on top. Bake at 450° for 10 to 12 minutes.
Melt butter and candy bars on low heat. Beat shortening and sugar, add eggs one at a time. Combine salt and flour and add to sugar mixture. Add milk; beat well. Then add candy mixture, nuts and vanilla. Pour into greased tube pan. Bake at 325° for 2 hours and 10 minutes.
Boil potatoes until tender; mash and beat in melted butter and salt, brown sugar and orange juice. Shape into 6 balls. Roll balls in coconut moistened with 1 teaspoon melted butter. Dip pineapple slices in melted butter and place on baking sheet. Put a potato ball in center of each pineapple and brown in moderate oven about 15 minutes.
Place bread, buttered side down in pan. Mix eggs, milk and spices. Pour over bread. Sprinkle chiles on top. Top with 1 cup grated Cheddar cheese and 1 cup grated Jack cheese. Let set overnight in the refrigerator. Bake at 350° for 40 minutes. Other ingredients such as sausage, bacon or various veggies may be added to suit taste.
In wok or large skillet, stir-fry all ingredients except sausage and cheese until vegetables are crisp-tender. Add sausage and heat thoroughly. Stir in cheese. Serve over your favorite style of pasta noodles with additional Parmesan.
In a large saucepan, combine corn, okra, water and salt. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or until vegetables are crisp-tender. Drain. Stir in tomato, onion powder and bottled hot pepper sauce. Heat through. Makes 4 servings.
Brown meat and onions. Add rest of ingredients. Simmer 40 minutes to an hour.
Heat white vinegar with sugar and stir until sugar dissolves. Cool. Mix together sauerkraut, green pepper, celery, onion and pimento. Mix well with sugar and vinegar mixture and store in tightly covered container in refrigerator.
Mix and let rise. Roll out to 1/2 inch thick. Cut with cookie cutter. Dip in cornmeal and put on cookie sheet and let rise again. Cook on griddle 8 to 10 minutes on each side.
Separate the crackers and place in jelly roll pan with edges touching. Melt butter and stir in sugar and pecans. Bring to a boil and cook 3 minutes, stirring frequently. Spread mixture evenly over the crackers. Bake at 300° for 12 minutes. Remove from pan and let cool.
Spread fruit in bottom of 9 x 13 pan. Spread cake mix evenly on top of fruit, then pecans. Slice margarine in small patties and spread on top of cake. Bake at 350°.
Mix sugar and eggs; add cooked, cooled carrots and coconut. Sift dry ingredients together and add to creamed mixture. Drop by spoonfuls on ungreased cookie sheet. Bake 8 to 10 minutes at 375°. When cool, ice with thin mix of powdered sugar, butter and orange juice.
Heat onions in hot salad oil and cook until tender. Add remaining ingredients and cook until mixture is well blended. It will keep a long time in the refrigerator.
Cream together the cream cheese and sugar. Add fruit and nuts; stir. Fold in Cool Whip and spoon into 15 cupcake liners. Freeze for 2 to 5 hours.
Beat egg and add Cool Whip. Add sifted cake mix. Drop about 1 tablespoonful into confectioners sugar. Roll and place on cookie sheet. Cook approximately 10 minutes. Makes 3 dozen.
Cream together the cream cheese and butter. Blend in the flour. Chill dough.
Mix well. Store in airtight container. Use 2 heaping teaspoons to 1 cup of hot water.
In a saucepan, stir 1 egg and 1 cup sugar until well blended. Add butter and dates and cook over low heat, stirring 10 minutes. Cook 15 to 30 minutes. Add Rice Krispies and nuts. Roll into little balls and then roll in flaked coconut.
Beat egg whites until thick and lemon colored. Add sugar gradually and continue beating with egg beater. Measure and sift together flour, baking powder and salt and add to the mixture alternately with hot water. Continue the beating with the egg beater. Add any flavoring desired. Pour in greased cake pan at 320° for 1 hour.
Punch a hole in the center of each biscuit with finger. Drop in fryer or electric skillet with 1/2-inch of oil. Fry until brown, turn and brown other side. Remove; drain on paper towel. Roll in cinnamon-sugar or confectioners sugar. Makes 10 doughnuts.
Saute onion in shortening. Add chicken and seasonings. Saute 10 minutes. Add water. Cover and simmer until chicken is tender. Remove chicken. Add sour cream to drippings in the pan and mix well. Add dumplings. Arrange chicken on top and heat through. Serve.
Add the sugar slowly to the beaten egg whites with the baking powder. Fold in the crackers and walnuts. Add the vanilla. Bake in glass pie pan at 350° for 35 minutes. Cool. Spread with the whipped cream. Let stand overnight in refrigerator.
Mix carrots, raisins and nuts together. Mix together in a separate bowl the flour, salt, soda, baking powder, cinnamon, allspice and nutmeg. Beat together honey and oil. Add this to carrot mixture. Add dry ingredients to carrot mixture. Separate eggs and beat yolks until frothy. Mix into cake mixture. Beat egg whites until very stiff. Fold carefully into egg mixture. Pour into a tube pan or 2 loaf pans. Bake at 350° for about 1 hour.
Cover bottom of an 11 x 17-inch baking pan with the sheets of crescent roll dough, patting and stretching to fit. Bake at 350° for 7 to 8 minutes or until lightly browned. Combine salad dressing, sour cream, cream cheese and dry dressing mix. Spread over cooled crust in pan. Combine veggies, tossing to mix. Put evenly over cheese mixture. Sprinkle Cheddar cheese on top. Cover with plastic wrap and push veggies into soft cheese. Refrigerate, still covered, for 3 to 4 hours. Cut into bars. Makes 3 dozen small bars.
Mix all ingredients. Place in cookie press and make rows of dough. Cut into desired lengths. Bake at 350° until golden.
Cook celery in butter until tender. Blend in soup and sour cream. Add wine and parsley. Cut carrots into 2-inch pieces. Add carrots and onions to soup mixture. Heat; stir occasionally. Makes about 4 cups.
Beat together egg whites and salt until soft peaks form. Gradually beat in sugar. Fold in peanut butter. Drop by teaspoon onto dull side of aluminum foil. Bake at 325° for 15 minutes.
Mix sugar, corn syrup, water and salt in a 2-quart casserole. Cook in microwave oven 19 minutes, stirring every 5 minutes. Candy thermometer should read 260°. If not, cook 1 or 2 minutes longer. While syrup cooks, beat egg whites very stiff in a large bowl. Gradually pour hot syrup over egg whites and continue beating at a high speed until thick and candy start to lose its gloss. Beating may require about 12 minutes. Add vanilla and nuts to beaten mixture. Drop by teaspoons onto waxed paper.
Skin chicken and dip in milk. In plastic bag, mix all other ingredients. Add chicken pieces and shake to coat. Place on a slightly greased pan. Bake at 350° for 1 hour.
Dissolve jello in water. Stir in frozen berries until thawed. Add bananas and pineapple. Pour 1/2 into an oblong pan. Refrigerate. When firm, spread with sour cream. Pour on other 1/2 jello mixture. Refrigerate.
Mix pretzels, sugar and margarine and pat onto bottom of 9 x 12-inch pan. Bake at 350° for 10 minutes. Cool. Mix together cream cheese and 1 cup sugar. Fold in 1 small carton of Cool Whip. Pat gently onto cooled crust.
Whip cream and refrigerate. In a saucepan, soften gelatin in water. Cool. Add lemon or lime juice. Beat eggs and sugar together until thick and lemon colored. Beat in gelatin mixture. Fold in half of the cream, reserving the rest. Pour into glasses or serving dish; chill. Garnish with remaining whipped cream when set. Serves 6.
Make hamburger patty. Layer tomato slice, hamburger patty, slice of onion and slice of green pepper. Add salt and pepper. Wrap in foil; cook on grill, 20 to 30 minutes.
Combine all ingredients, adding crackers last. Pour into a 1 1/2-quart casserole dish. Bake in 350° oven until knife inserted comes out clean. Makes 4 to 6 servings.
Mix cake mix, butter or margarine and 1 egg and press in bottom of sheet cake pan. Mix cream cheese, 2 eggs and sugar and put on top of cake mix. Bake 40 minutes at 350°.
Preheat oven to 350°. Grease an 8 x 8 x 2-inch baking pan. Melt butter and chocolate. Remove from heat. Stir in sugar. Add eggs and vanilla. Beat lightly, just until combined (don't overbeat or brownies will rise too high and then fall). Stir in flour and nuts. Spread batter in pan. Bake in a 350° oven for 30 minutes. Cool. Cut into bars. Makes 16.
Place halibut in baking dish. Mix together remaining ingredients; pour over fish. Bake in 350° oven until fish flakes.
Mix juice, cornstarch or flour, sugar and oleo. Cook until thick. Add pineapple chunks and carrots. Heat all.
Combine warm water and yeast together in a small bowl. Set aside. Mix flour, salt, baking powder and sugar in a large bowl. Cut margarine into dry ingredients until fine and crumbly. Add baking soda to buttermilk and stir well. Pour yeast mixture and buttermilk mixture into dry ingredients and knead well. Form the dough into a soft ball and roll out onto a floured surface (about 1/2 inch thick). Cut biscuits and place with sides touching on a greased cookie sheet. Let stand in a warm area 10 to 15 minutes and bake at 425° until lightly brown.
In a saucepan combine orange juice, 1/2 cup sugar, butter and orange peel. Cook and stir over medium heat for 2 minutes. Divide among 12 muffin cups; set aside. In a large bowl combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. With a fork, stir in milk until mixture forms a ball.
Heat soup. Add gelatin mixture; cool. Cream mayonnaise with cream cheese; add remaining ingredients. Mix well. Pour into 1 1/2-quart mold. Chill. Unmold on serving dish. Serve with crackers.
Mix all ingredients together, then shape into a ball. Arrange crackers around the ball. It's great for parties.
Cook squash and onion together until tender; drain. Melt oleo in casserole dish; pour into drained squash and onions. Mix together egg, milk, salt and pepper. Add to squash. Add cracker crumbs, leaving enough to cover top. Bake in oven about 20 minutes or until brown. (You may add garlic salt and a little sage if you like.)
Prepare Rice-A-Roni according to directions, using chicken broth instead of water. Mix and put in 9 x 13-inch casserole pan. Bake 30 minutes at 350°.
Combine meat, bread crumbs, eggs, onions, parsley and salt; mix thoroughly. Shape into small (bite size) balls. Brown in oleo. Place in casserole. Combine preserves and barbecue sauce; pour over meatballs. Bake at 350° for 30 minutes. Keep warm. Yields 4 to 5 dozen.
Combine water, vinegar, sugar and salt; bring to boil and simmer until sugar is dissolved. Sprinkle gelatin on 1/2 c. cold water to soften; stir into hot mixture until thoroughly dissolved. Chill until the consistency of unbeaten egg white. Fold in remaining ingredients; pour into large mold and chill until set.
Mix together to make 3 layers. Bake at 350° for 25 to 30 minutes.
Mix all together and cook at 375° in a raw 8-inch pie shell at 35 to 45 minutes.
Slice dried beef. Mix all ingredients. Let set for a couple of hours in refrigerator. Pull out center of round loaf of rye bread forming a bowl with bread. Break up the pulled out part in small pieces. Fill "bread bowl" with dip mixture and arrange pieces around "bread bowl." Serve.
Preheat oven to 375°. Blend sugar, syrup and oleo in saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Blend hot mixture slowly into beaten eggs. Stir in pecans, vanilla and salt. Pour into shell. Bake for 30 minutes.
In small bowl, add sugar to warm water. Sprinkle yeast over water. Set aside. In large mixing bowl, mix 2 cups white flour, dark rye flour and salt. Add molasses, thinned with hot water. Add melted shortening and mix. Add yeast and mix. Gradually add remaining flour. On a floured breadboard knead dough 8 to 10 minutes, until elastic. Put dough in greased bowl. Let rise until double.
Brown meat with onion and salt. Combine spaghetti sauce, water, oregano, pepper and sugar.
Put 1/2 of chicken in an 11 x 13-inch baking dish. Put 1/2 of cooked noodles on top of chicken. Mix the cream of chicken and cream of mushrooms soups together, then put the mixture on top of cooked noodles in dish. Put the rest of the chicken on top of soup mixture and top with remaining noodles. Sprinkle cheese over all. Bake at 350° for about 30 minutes or until cheese is hot and bubbly.
Layer in large oblong container in order listed. Refrigerate 8 to 10 hours, covered.
Cook macaroni in salted boiling water for 12 minutes. Drain. Arrange macaroni, ham and cheese in layers in a greased baking dish, dotting each layer of macaroni with butter. Sprinkle with nutmeg. Beat eggs, add milk, 1 teaspoon of melted butter and the lemon peel and pour over macaroni. Place in a pot of hot water and bake at 350° for 30 minutes.
Use one medium sweet potato per person. If necessary, split one large potato in half lengthwise for two people after baking. Bake at 375° until done (time depends on size of potato). When done, remove layer of skin from top of potatoes. Scoop out pulp and combine with crushed pineapple, salt, butter and white pepper. Reheat in the oven for 20 to 30 minutes or until heated through.
Combine coconut, graham cracker crumbs, pecans and sugar. Mix with egg whites. Pour mixture into pie shell. Bake at 350° for 35 minutes. Refrigerate until ready to serve.
Cream together sweet potato, yogurt, margarine and maple syrup. Set aside. In medium bowl, mix together dry ingredients. Add to potato mixture and beat with electric mixer. If too hard, finish mixing by hand.
Thaw broccoli in colander and pour boiling water over. Drain and place in buttered baking dish. Spread chicken on top. Combine soup, mayonnaise, lemon juice and poultry seasoning; spread over chicken. Sprinkle grated cheese on top. Mix croutons and melted oleo and cover mixture. Bake at 350° for 25 to 35 minutes.
Combine corn and muffin mix in bowl; mix well. Stir in margarine. Pour into 9 x 13-inch baking dish. Bake at 350° for 45 minutes or until toothpick inserted in center comes out clean.
Make like biscuits. Sift flour in a large bowl. Make a hole in center; put all ingredients in and work with hands until you can handle dough. Roll out on floured board about 1/4-inch thick. Sprinkle with sugar and cut out like you would a biscuit. Will make 8 dozen. You will have to divide dough 3 ways. You cannot roll then all at once. Bake about 10 minutes at 400° or until brown. They will be crisp.
Mix the milk, pineapple and berries together. Add the nuts and Cool Whip; mix. Let stand overnight in the refrigerator or at least 8 hours. Stir before serving.
In a bowl, combine the butter, parmesan cheese, chives and garlic. Spread on one side of each slice of bread and wrap in a large piece of heavy-duty foil. Seal in the edges. Place on a baking sheet. Bake at 350° for 25-30 minutes or until heated through. Yield: 12 servings.
On medium speed of mixer, beat together all ingredients except pecans until well blended, about 2 minutes. Stir in pecans. Drop 5/8 cookie scoop onto lightly greased cookie sheet. Bake at 350 degrees for about 12 minutes. Cool on rack.