HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour water and pickling lime over cucumbers and let stand 24 hours. Drain off lime water and rinse in cold water unti clear, then cover with ice water. Let stand 3 hours. Drain. Add sugar, vinegar and salt. Let stand for 24 hours. Cook in mixture 35 minutes. Pack in hot jars and seal.
Mix well all ingredients, except butter and vanilla, over high heat until boils. Turn down heat to medium. Cook approximately 20 minutes or medium ball (dropped in cold water). Remove from heat and add butter and vanilla. Beat. Pour onto buttered meat platter or large plate.
Saute onion in margarine. Add flour and stir. Melt bouillon in water. Add to onion mixture. Add some of hot mixture to sour cream, then stir sour cream into rest of hot mixture. Combine 1 cup sauce with 1 cup cheese and chicken. Dip tortillas into remaining sauce in pan, fill with equal portions of chicken mixture, roll up, arrange in greased 13 x 9-inch baking dish. Pour remaining sauce over rolls. Sprinkle with remaining cheese. Bake at 350° for 25 or 30 minutes until bubbly.
Drain broccoli. Saute onion in oleo. Add broccoli and cook until tender. Add Cheez Whiz to hot rice. Mix in mushroom soup, celery soup, salt and broccoli. Mix well. Pour into casserole and bake at 350° for 20 to 30 minutes.
Cream butter or margarine with extract. Gradually add sugar, creaming well. Add beaten eggs. Blend in chopped pecans along with syrup and salt. Turn into pie shell. Bake at 450° for 10 minutes. Reduce heat to 350°. Take out of oven. Arrange pecan halves on top of pie. Return to oven. Bake for 30 to 35 minutes or until set; cool. When cut, you may put whipped cream on each piece.
Prepare a chocolate cake box mix as directed and put in a rectangular pan. Mix coffee, brown sugar and cocoa powder together. Drizzle over cake mix. Bake as directed on package.
Melt margarine in skillet. Brown beef and onion until done. Add beans, salt and chili sauce and blend and heat. Spoon onto toasted buns.
Put applesauce and cinnamon/nutmeg on English muffin. Sprinkle with cheese and bake at 350° until cheese melts. Eat.
Mix all ingredients. Put in uncooked pie shell. Cook at 325° for 30 to 40 minutes.
Bring first 3 ingredients to a boil, then add to flour mixture. Cream sugar, flour, salt and soda well. Add sour cream and eggs. Mix well and pour into greased cookie sheet (18 x 12 x 7/8-inch). Bake for 20 minutes at 350°. Ice at once.
Wash meat and place in a large kettle. Add large can of shredded sauerkraut and enough water to cover meat and kraut. Season with salt and pepper. Add 2 onions which have been chopped and sauteed in butter. Cook, covered, slowly until meat is tender, then add roux.
Add quartered onion, salt, pepper and beef to the 2 quarts of water; bring to a boil and lower heat; simmer 2 hours. Remove beef; strain stock. Measure. Add water to make 2 1/2 quarts. Dice beef. Heat oil in skillet; add sliced onion, garlic, parsley and celery. Cook 10 minutes over medium heat, stirring frequently. Return diced beef to stock. Add contents of skillet, cabbage, carrots and tomatoes. Cover; simmer 1 1/4 hours. Add kidney beans, oregano and pastina. Cook 15 minutes or until the pastina is tender. Stir in cheese. Mix well. Makes 8 to 10 servings.
Mix all of the ingredients (except the tomato sauce) thoroughly. Put into loaf pan and cover with 2 strips of bacon. Pour the tomato sauce over all. Bake for 1 hour at 350°. Serves 6.
In a bowl, mix together flour, melted margarine, sugar and pecans. Press into the bottom of a 9x13-inch baking dish.
Heat butter and garlic in skillet on medium heat until garlic is lightly browned. Add crabmeat, half and half and pepper. Heat about 3 minutes or until mixture begins to bubble, stirring occasionally. Add cheese. Stir for one minute. Serve over cooked fettucini. Sprinkle with additional Parmesan cheese. Garnish with a sprinkle of parsley. Makes 4 servings.
Preheat oven to 300°. Line bottom of a 9 x 13-inch baking dish with 12 slices of dried beef. Wrap bacon around chicken lengthwise. Place in dish. Slice remaining beef in thin strips and sprinkle over chicken. Mix soup and sour cream together. Spread over chicken. Bake for 1 1/2 hours.
Mix corn, eggs, salt and pepper together, blending well. Add cracker crumbs and mix thoroughly. Let rest in refrigerator 1 hour. Form patties 2 1/2-inches in diameter by 1/2-inch in thickness. In a cast-iron skillet, pan-fry patties slowly in butter until brown and crisp. Makes 24 patties.
Combine shortening, sugar, vanilla and eggs; beat until fluffy. In another bowl, combine flour and baking soda. Add slowly to shortening mixture and mix well. Add M&M's. Bake at 375° for 8 to 10 minutes or golden brown.
Mix all ingredients, starting with dry ingredients and folding oil, apples, pecans and salt into dry. Bake in 9 x 13-inch pan at 350° for 30 minutes.
Mix together cranberry sauce, sugar and pineapple and add nuts and bananas. Then mix and add Cool Whip. Place in oblong pan and freeze; cut into squares.
Bring 1/2 cup butter and eggs to room temperature. Place apricots in medium pan and add water to 1 inch above fruit. Bring to a boil. Simmer until tender, about 20 minutes. Drain. Sieve to make a puree. Stir in sugar. Set aside.
In a small bowl sprinkle gelatin over 1/2 cup water to soften. Chop washed cranberries coarsely.
Chop garlic in food processor. Add beans, processing 1 minute. Scrape bowl. With processor running, slowly pour in 1/2 cup olive oil. Add lemon juice and salt and pepper to taste. If mixture is too thick, add more olive oil. Spread on toasted pita wedges or crackers.
Combine pancake mix, milk, eggs and oil; beat until nearly smooth with rotary beater. Turn into a greased 13 x 9 x 2-inch baking pan. Drain apple rings, reserving juice. Halve each sausage link crosswise. Arrange apple rings and sausages atop batter in a pattern so the mixture can be cut into squares when baked. Bake at 350° until done, about 30 to 35 minutes. Cut into 6 squares. Serve with apple-maple syrup. Serves 6.
Marinate chicken for an hour or more in sealed plastic bag in refrigerator, turning and mixing once in a while. Bake, grill, microwave, etc. as usual.
Combine flour, sugar, salt and lemon rind. Cut in margarine with pastry blender. Dissolve yeast in warm water. Add to dry mixture. Add eggs and milk. Let rise in greased bowl. Punch down; let rest 10 minutes. Separate bread into small balls, enough to fit muffin tin. Let rise again. Bake at 400° until brown. Mix cinnamon and 1 cup sugar. Dip top of rolls in cinnamon and sugar mixture.
Peel and slice apples and combine with 3 tablespoons sugar. In another bowl, sift flour and measure out 3 cups. Add sugar, salt and powder. Stir in eggs, oil, juice and vanilla. Beat until smooth. Add apples and cinnamon. Bake in 3 (9-inch) layer pans at 300° for 25 minutes. Cool and frost with cream cheese filling.
Heat pan to 300°. Saute onion in small amount of butter or oil. Add chicken broth, half and half and cabbage. Stir regularly. Cook 20 minutes until done. Serves 6 to 8.
Prepare noodles as directed for casserole. In small saucepan, combine soup and milk until smooth. Add onion, mustard and sour cream. Mix well with noodles and ham chunks. Pour into a 9 x 13-inch baking dish. Top with crushed potato chips and sprinkle Parmesan cheese over. Bake at 350° for 25 to 30 minutes or until top is golden brown.
In a medium bowl, beat egg yolks, water, salt, sugar and flour until well blended. Fold in whipped cream. Beat egg whites until stiff. Fold into batter. Rub a crepe pan or small skillet lightly with margarine. Add 3 to 4 tablespoons batter. Tip pan and let batter spread over bottom. Cook over medium heat just until bubbles appear on surface. Turn and cook until browned. Serve with pureed fruit, if desired. Makes 4 servings.
Cut ripe pumpkin rings; remove the peeling. Hang on a stick before the fire, near enough to dry slowly. This may be stored until ready for use.
Cut biscuits into quarters. Mix sugar and cinnamon. Drop biscuits into sugar and cinnamon mixture. Place biscuits in Bundt pan. Melt margarine. Pour margarine and honey or Karo syrup into sugar and cinnamon mixture. Pour over biscuits. Bake 20 minutes at 350°. Turn out of pan immediately.
Cook peas until done. Drain well. Cook the ground beef until almost done. Place a layer of peas in casserole dish, followed by a layer of ground beef and a layer of onions. Put ketchup on top of onions. Repeat the layers, ending with ketchup. Cover and bake at 350° for 25 to 30 minutes.
In a large bowl, mix shrimp and onions. Combine remaining ingredients in a saucepan; bring to a boil and pour over shrimp. Refrigerate and allow to marinate several days, stirring several times each day. When ready to serve, remove shrimp with slotted spoon and serve with toothpicks. Makes about 30 servings.
Mix together sugar, flour, soda, cinnamon, salt, baking powder and oil. Add eggs, one at a time. Add nuts and carrots. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 1 hour.
Mix the ground lamb and salt thoroughly. Form into 2-inch diameter meat patties and brown in olive oil until a rich deep brown. Turn down heat and add onions, all spices and tomatoes. Simmer for 45 minutes. Cover; stir during this time.
Heat oven to 375°. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, shortening, peanut butter, milk, vanilla and egg at low speed until stiff dough forms.
Saute celery and onions in margarine until tender. Cook broccoli until tender. Melt soup with cheese in saucepan. Add mushrooms and juice and bread crumbs; mix well. Mix all ingredients except onion rings and place in a 1 1/2-quart casserole dish. Bake, covered, for 1 hour at 350°. Remove lid; sprinkle onion rings on top. Bake 15 minutes more.
Brown meat and onion in skillet. Add other ingredients. Cover and simmer 20 minutes or until rice is tender. Add more water if needed.
Combine ingredients in that order. Place in a jelly roll pan. Bake for 30 to 40 minutes at 350°. Spread with cream cheese frosting.
Mix Kool-Aid, pineapple juice, water and sugar. Blend in sherbet and pour ginger ale over it just before serving. Makes 1 1/2 gallons.
Cut corn off cobs. Grind cabbage, onions, peppers and celery.
Saute onion in small amount of cooking oil. Add green beans and tomatoes until boiling. Reduce heat. Add seasonings and simmer for about 15 minutes.
Cook onion and celery with a little water in microwave for 2 minutes, until tender. Combine with the rest of ingredients and spread in casserole. Top with 1 cup crushed Ritz crackers, 2 tablespoons almonds and 2 tablespoons melted margarine. Bake at 350° for 25 minutes.
Mix sugar, flour, baking soda and salt together. Add eggs, vanilla, oil, parsnips and cinnamon. Bake in 9 x 13-inch pan at 350° for 40 minutes. A cream cheese frosting may be used.
Boil beans approximately 20 minutes (or set overnight in water to swell).	Use same water beans swelled in and put in bean pot with beans about 2 inches from top rim. Add onion, molasses,	honey,	brown sugar, salt pork and 3 or 4 dashes of dry mustard. Cover pot and bake at 250° for 8 to 9 hours.	Check often to see if water needs to be added.
Put apples in tortillas. Put in 13 x 9 pan. Mix milk and sugar; add melted margarine. Pour over tortillas; sprinkle with cinnamon. Let sit 1 hour. Bake at 250° for 1 hour. You may use any pie filling.
In a large skillet, melt butter. Add chicken, onion and garlic. Cook until chicken and onion are tender. Stir in sauce. Reduce heat. Simmer, covered, stirring frequently for 10 minutes.
Mix bread crumbs, Parmesan, parsley, salt and pepper in a shallow bowl. Melt butter and garlic in pan over low heat. Dip chicken pieces in garlic butter, then cover with crumbs. Arrange in shallow pan. Bake, uncovered, at 350° for 1 hour.
Preheat oven to 350°. In medium bowl, combine Ricotta cheese, Parmesan cheese and eggs. Mix well. In 13 x 9-inch pan, spread 1 cup pasta sauce. Layer with half each of the uncooked lasagna noodles, Ricotta cheese mixture, sausage, remaining pasta sauce and Mozzarella. Repeat layering. Top with parsley. Cover tightly with aluminum foil. Bake 1 hour. Uncover. Bake an additional 15 minutes or until hot and bubbly. Let stand 15 minutes and serve. Makes 9 to 12 servings.
Mix potatoes, soup, onion and sour cream together. Spray long dish with Pam. Sprinkle crushed corn flakes on top and drizzle with butter. Bake at 350° for 45 minutes or until bubbly and golden.
Arrange chicken in bottom of baking dish. Mix broth, soup and English peas and carrots. Pour over chicken. Melt butter. Add flour and milk; mix well (batter will be thin). Pour over top; do not stir. Bake at 350° for 1 hour.
Using large pitcher, reconstitute lemonade according to directions on can. Add cranberry juice cocktail and enough ice to chill. Just before serving, stir in ginger ale. Makes 10 to 12 (1/2 cup) servings.
Beat 2 eggs in a bowl and add 1/2 pint sour cream and 1 teaspoon soda. Beat well and add 1 teaspoon vanilla. Bake in greased 15 x 1 x 1-inch pan or 13 x 9 x 2-inch for 28 minutes at 375°.
Layer vanilla wafers and bananas in 9 x 13-inch dish. Mix pudding according to package directions and immediately pour over wafers and bananas. Let set for a few minutes until pudding begins to thicken. Cover with Cool Whip.
Preheat oven to 375°. In medium skillet, fry sausage until cooked. Remove sausage; drain on paper towel. Reserve 2 tablespoons fat. Saute onion and green pepper in reserved fat for 2 to 3 minutes. Slice sausage.
In 2-quart casserole, stir undrained pineapple, brown sugar and cornstarch. Stir in milk, corn syrup and salt. Microwave on High 4 to 5 minutes until starting to boil. Stir in butter. Microwave on High 3 to 5 minutes until clear and no starchy taste remains.
Preheat oven to 350°. In large bowl, mix shortening, sugar, eggs and vanilla. Beat at medium speed with electric mixer until well blended. Combine 1 1/2 cups of flour, baking soda and salt. Stir into the shortening mixture. Stir in oatmeal. Stir in nuts. Toss apricots and remaining 1 tablespoon flour. Stir into dough. Stir in white chocolate chips. Shape dough into 1 1/2-inch balls. Flatten slightly and place 2 inches apart on ungreased baking sheets. Bake 11 to 13 minutes until slightly moist in the center and just beginning to brown around the edges. Remove immediately to wax paper-covered paper towels.
Mix all ingredients except pecans. Form into balls and roll in chopped pecans. Chill and serve with crackers.
Cut peppers in half lengthwise; remove seeds and membranes. Cook peppers, covered, in 1-inch boiling water for 5 minutes; drain. Place in 12 x 8 x 2-inch baking pan. Brown beef and onion in skillet 5 minutes. Add rice, salt, pepper, 1 can tomato sauce and corn. Bring to boiling, about 3 minutes. Cover and remove from heat. Let stand 5 minutes.
Place apples in a 9-inch square baking dish. Sprinkle with lemon juice. In a small mixing bowl, microwave butter at High for 1 1/2 to 1 3/4 minutes, or until melted. Stir in remaining ingredients until crumbly. Sprinkle over apples, then press down lightly. Microwave at High for 8 minutes. Rotate dish one-half turn. Microwave at High for 6 to 10 minutes more, or until apples are tender. Serve warm, cold, plain or topped with whipped cream.
Mix eggs, butter, sour cream and cornbread mix in a large bowl. Add corn and stir thoroughly. Pour into casserole dish, filling to 1/2-inch below rim. Bake at 350° for 1 hour. For reduce calories, omit sour cream.
Mix together. Chill 15 to 30 minutes. Press into small muffin tins.
Sift flour and mix with salt and spices. Set aside. Cream sugars, eggs and oil. Beat the buttermilk and soda well by hand. Add to creamed mixture. Gradually add dry ingredients. Add vanilla, coconut and pecans. Mix and bake in greased and floured tube pan at 350° for 1 hour or until tester comes out clean.
Hard boil eggs and remove shells. Heat vinegar, sugar, salt and beet juice until sugar is dissolved. Add beets and eggs. Prepare a couple of days ahead and store in refrigerator.
Melt margarine. Mix in flour and nuts. Press into deep pie pan. Bake at 350° until light brown. Cool.
Arrange broccoli in large baking pan. Place chicken on top. Combine in pan soup, mayo and thyme and pour over chicken. Sprinkle on cheese. Combine soft bread crumbs with melted butter and sprinkle over top. Bake at 350° for 1/2 hour. Recipe can be halved.
Cook hamburger meat, onion and bell pepper together. Drain off grease. Add oregano, garlic powder, sage and tomato sauce. Cook for 10 minutes, then add rice.
Mix pineapple and juice with pudding. Let stand until thick. Add most of container of Cool Whip and marshmallows. Best if made the night before.
For pesto, in a blender container or food processor bowl combine basil, parsley, Parmesan or Romano cheese, oil, nuts, garlic and salt. Cover and blend or process with several on-off turns until a paste form, stopping the machine several times and scraping the sides.
Sift flour, soda, salt and sugar. Beat eggs; add fruit cocktail and dry ingredients. Add vanilla. Bake 30 minutes at 350°.
Cook all ingredients together until almost boiling or peppers color changes. Put in jars and seal.
Combine and mix all except pudding mix. Mix until smooth. Add pudding mix and stir well. Bake at 350° for 1 hour. Makes approximately 24 cupcakes.
Saute onion in margarine. Blend in flour. Gradually add milk. Cook, stirring constantly, until thickened. Add 1/2 pound of Velveeta cheese (cubed). Stir until melted. Add macaroni, peas, tuna and seasonings. Mix well. Pour into 2-quart casserole. Bake at 350° for 40 minutes. Top with cheese slices (cut in triangles). Continue baking until cheese melts.
Drain shrimp well. Mince green onions. Blend together the softened cream cheese and oleo. Mix in mayonnaise, shrimp and onions. Season to taste with salt, pepper, garlic salt and Tabasco sauce; mix well. Let set in refrigerator overnight. Serve with crackers.
Cut elephant into bite size pieces. This will take about 2 months. Season with salt and pepper and add enough gravy to cover. Cook over low heat four weeks, stirring constantly. Serves about 3,000 people. If more are expected, add the rabbits. However, do this only if necessary since most people do not like hares in their stew.
Cook macaroni in salted boiling water. Brown sausage; drain, reserving 1/4 cup drippings. Pour drippings in saucepan; add onion and green pepper. Cook 5 minutes, stirring frequently. Stir in flour and salt. Add milk gradually and cook until thickened, stirring constantly. Add cream style corn; mix well. Add cheese to sauce. Remove from heat; rinse macaroni. Put one layer of sausage into a lightly greased 1 1/2-quart casserole. Cover with layer of macaroni, then repeat layers. Pour sauce over casserole. Sprinkle with crumbs and paprika. Bake in 350° for 20 minutes.
Boil chicken until tender. After chicken is boiled and tender, take the skin off and debone the chicken; save broth. Mix corn bread and crackers and boil eggs; chop and add to corn bread and crackers. Saute onion, celery and peppers and add to corn bread mixture. Now mix altogether with broth. Add enough water to make juicy. You don't want it dry. Bake at 400° until brown on top.
Heat oven to 425°. Prepare pastry. Beat eggs slightly; beat in remaining ingredients. Pour into pastry-lined pie pan. Bake 15 minutes. Reduce oven temperature to 350°. Bake 45 minutes longer or until knife inserted in center comes out clean. Cool. If desired, serve with Cool Whip.
Beat eggs on high 5 minutes. Beat in sugar. Stir in pumpkin and lemon juice. Mix together all dry ingredients and fold into pumpkin mixture. Grease and flour jelly roll pan. Spread mixture onto pan. Sprinkle with nuts. Bake at 375° for 15 minutes. Turn onto towel covered with powdered sugar. Roll in towel. Chill.
Mix dry ingredients. If you like sweet cornbread, include the sugar (I omit this). Add the eggs, milk and vegetable oil to the dry ingredients. Use a seasoned black iron skillet for best results. Add 2 to 3 tablespoons oil or bacon drippings to pan and place in oven to heat. When a drop of water sizzles (pan shouldn't be smoking), remove from oven and add batter. Batter should sizzle some as you add it. Bake for approximately 25 minutes. Remove from oven; turn out onto plate. Enjoy!
Mix all ingredients together in a 2-quart casserole dish. Bake 1 hour at 350°. Yield: 6 to 8 servings.
Bring all ingredients except spaghetti and zucchini to boil. Add spaghetti and reduce heat. Let simmer for 20 minutes. Add zucchini and simmer for additional 15 minutes. Pour in bowls and sprinkle with cheese.
Saute onions and mushrooms in butter for three minutes. Stir in flour. Cook one minute. Add all liquids and stir constantly for five minutes. Add seasonings, pimento, and shrimp. Cook 5 minutes. Serve over rice.
Preheat oven to 350°. Grease 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. In a large mixing bowl, stir together flour, baking powder, cinnamon and salt. In a separate bowl, combine eggs, milk, oil and cereal. Stir to break up cereal. Mix in apple, brown sugar and nuts. Add all at once to dry ingredients. Stir just until moistened. Turn into pan. Bake 65 to 70 minutes until tester comes out clean. Let cool 15 minutes before removing from pan. Makes 1 loaf.
Cut potatoes lengthwise, leaving 1/8-inch shell. Remove potato from hull. Combine potatoes, 1 cup cheese, Miracle Whip, milk, egg and seasonings. Beat until fluffy. Refill potato shells with mixture. Top with remaining cheese, onions and bacon. Bake at 350° for 15 minutes. Makes 4 servings.
Heat oven to 375°. Combine sugar and Crisco in large bowl. Beat at medium speed until well blended. Add eggs, syrup and vanilla. Beat well. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Divide dough into quarters. Wrap and chill for 1 hour. Spread 1 tablespoon of flour on a sheet of waxed paper. Roll dough to 1/4-inch thickness. Cut out with floured cutter. Bake at 350° for 5 to 8 minutes. Don't overbake!!!
Fill Thermos with very hot water; set aside. Heat milk to temperature of 95° to 115° (use cooking thermometer as this temperature is very important: too low - sours; too high -kills). Pour into bowl and add milk powder and yogurt;	mix well. (Add optional gelatin at this point). Pour water from thermos and fill with yogurt mixture. Tightly cap lid and set aside; note time. After 3 hours, you should have thin yogurt; after 6 hours, thick yogurt. Pour small amount first into small jar to use as a starter next time. Pour remainder into container and refrigerate.
Cook large pieces or whole cauliflower for 12 to 15 minutes in boiling, salted water; drain well. Place in shallow baking pan. Sprinkle with salt. Mix mayonnaise and mustard; spread over. Sprinkle with cheese. Bake for 10 minutes at 375°. Serves 6. (Could cut it up as well.)
Mix condensed milk well with limeade. Add Cool Whip. Mix well. Pour into prepared pie crust. Chill for 6 hours.
Mix first 6 ingredients and pour the dressing over all. Let stand for 24 hours.
Mix punch as directed. Just before serving, add scoops of sherbet and soft drink. Soft drink will make the sherbet foam. This makes a beautiful holiday drink when you add a frozen ring with cherries in it.
Sift flour. Measure and sift again soda, salt and cocoa. Cream shortening. Add sugar and egg and beat well. Add flour mixture and milk alternately. Add vanilla. Drop and bake at 350° for 8 minutes. Take out and place 1/2 marshmallow on top. Return to oven for 2 more minutes. Take out and spread marshmallow over top of cookie with finger. Ice with chocolate powdered sugar icing.
Mix flour and 1/2 c. sugar. Add shortening, salt and baking powder. Stir in milk. Pour mixture into cake pan. Layer sliced apples over mixture. Add 3/4 c. sugar and cinnamon. Bake 350 degrees till golden brown. Beat egg. Blend in cream and 1 Tbsp. sugar. With fork spread on cake when nearly done. Put back in oven for another 10 minutes.
Mix first 3 ingredients. Add a few drops of yellow food coloring. Pour into a graham cracker crust. Chill. Fast and easy.