HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a covered saucepan, cook potatoes in boiling, salted water for 25 to 30 minutes or until tender; drain well. Peel and cube potatoes. Transfer to a large bowl. Add celery, onion and sweet pickle. Combine mayonnaise, sugar, celery seed, vinegar, prepared mustard and salt. Add mayonnaise mixture to potatoes. Toss lightly to coat potato mixture. Carefully fold in the chopped eggs. Cover and chill thoroughly. Makes 8 servings.
Heat the oil in a large skillet. Add onion. Stir in ketchup, water, vinegar, brown sugar, Worcestershire sauce, chili powder and celery seed. Bring to a boil. Add chicken and spoon sauce over chicken pieces. Cover the skillet and cook for about 30 minutes. Turn chicken over and simmer until done.
Use apples, peaches, pears or nectarines. Fruit may be in any stage of ripeness. If using canned fruit, drain well. Peel and core fruit; blend until smooth. Cook in saucepan, 5 to 10 minutes over moderate heat. If watery, drain well. While cooking, add 1 teaspoon honey for each piece of fruit used. You may cook one piece or a dozen of the same type at one time. Lay out clear plastic wrap for each piece of fruit cooked, on cookie sheet. Spoon cooked fruit onto wrap, staying away from edge. Spread as thin as possible. Place tray in oven at lowest possible heat or just pilot light. Leave 6 to 8 hours overnight. Check to see if it is dry. If not, wait a while longer. When dry, remove from oven and roll fruit up like a jellyroll.
Saute mushrooms with celery, green peppers and onions. Salt and pepper to taste. When sauteed, mix with mayonnaise. Place 4 or 5 slices cubed bread (soft) at bottom of casserole. Cover with mushroom mixture. Add 3 to 4 slices of cubed bread. Beat 2 eggs with 1 1/2 cups of milk and pour over casserole. Refrigerate overnight. In morning, add mushroom soup (undiluted) over mixture. Now add 2 or 3 slices bread (cubed) and refrigerate until ready to use. Now sprinkle with Parmesan cheese before baking for 50 to 60 minutes at 350°.
Take party rolls and scoop out centers. Combine all other ingredients and fill rolls with mixture. Bake for 8 minutes at 350°. Can be frozen.
In a mixing bowl, beat the oil, sugar and eggs. Stir in the apples, vanilla and the combined dry ingredients. Mix in the nuts and pour into 2 greased loaf pans. Bake at 350° for about 1 hour. Let stand about 10 minutes then remove from pans and cool on wire rack.
Brown onion in oil. Add meat and seasoning and cook until meat is done. Drain fat. Add soups. Simmer on low heat with cover.
Beat cream cheese until smooth; gradually beat in sugar. Blend in sour cream and vanilla; fold in whipped topping, blending well. Spoon into crust; chill until set at least 4 hours. Garnish with fresh strawberries if desired. Preparation time, 15 minutes.
Pour into buttered casserole and bake at 350° until brown, 45 minutes to 1 hour.
Preheat oven to 350°. Grease 9 x 12-inch baking pan. Sift flour and sugar together. Cut in butter using 2 knives or rub in, until fine crumbs form. Pat crusts into baking pan. Bake for 20 minutes. Remove from oven.
In large pan, cook onion and garlic in oil. Add tomato sauce and simmer 15 minutes. In bowl, mix Ricotta, spinach, 1 cup Mozzarella, Parmesan and eggs.
Wash one peck of green beans. String, but do not break. Cook beans 15 minutes in clear water. Pack in pint jars. Place a spray of dill in each jar (you may substitute 1/2 teaspoon dill seed) and a clove of garlic in bottom of each jar and pack tightly with beans. Bring vinegar, water and salt to a boil; pour over beans. Seal jars.
Tear up lettuce. Open and drain black olives. Using the tablespoon of shortening, grease a large bowl (preferably glass or metal) thoroughly, then line the bowl with plastic wrap. For best results, tear 2 long sheets of wrap and overlap edge a couple of inches, then line bowl. Put about 1/4 cup black olives in the center of bowl and press in place. Starting from edge of bowl, run strips of ham and cheese alternately side by side down to the center of bowl. Next, line tomatoes the same way and follow with the cucumbers. Repeat this process again, ham and cheese, then tomatoes, then cucumbers. Next, fill center with bibb lettuce, pressing into the center as full as you can get it, ending with a mound higher than the bowl. Cover tightly with plastic wrap and place in refrigerator with a weight on top. (A large can or a gallon of milk, as long as it's heavy, this will press your salad firmly.) Keep refrigerated overnight. When ready to serve, remove from refrigerator and peel off top plastic wrap.
Combine 1/2 cup tomato sauce, crumbs, beef, onion, green pepper, 1/2 teaspoon salt and oregano; mix well. Put in bottom of 9-inch pie pan. Combine remaining ingredients except 1/2 cup cheese, pour into meat crust. Cover with foil. Bake at 350° for 25 minutes; uncover and bake for 15 minutes. Makes 6 to 8 servings.
Cream margarine and sugar until light and fluffy. Add combined dry ingredients. Mix well. Press half of crumb mixture into greased 13 x 9-inch baking pan. Spread with the preserves. Sprinkle with remaining crumb mixture. Bake at 400° for 20 to 25 minutes. Cool; cut into bars.
Dissolve gelatin in boiling water; add lemon juice. Combine cold water and ice to make 2 cups. Add to gelatin, stirring until slightly thickened. Remove unmelted ice. Whisk in mayonnaise. Chill until thickened. Fold in apples, celery and nuts. Pour into 5-cup mold which has been sprayed with nonstick cooking spray. Chill until firm (about 4 hours). Unmold. Makes 10 servings.
Dissolve lime gelatin in boiling water; add cold water and lemon juice. Gradually add to softened cream cheese, mixing until well blended. Chill until almost firm; fold in marshmallows, pineapple and nuts. Pour into a 1-quart mold; chill until firm.
Melt butter; blend in flour and seasonings. Add milk and cornstarch. Cook, stirring constantly, until thickened. Add 1 cup of cheese and stir until melted. Cook macaroni as directed on package; drain. Combine with sauce in greased baking dish. Top with remaining cheese and bread crumbs. Bake, uncovered, at 375° for 25 minutes. Serves 6 to 8.
Dissolve lime	in 2 gallons	cold water. Put sliced cucumbers into the mixture and let soak overnight. Wash real good with clear, clean water, then let soak in cold water for 3 hours. Then drain.
Combine all ingredients in large bowl and beat just until blended. Pour into well-greased and floured 13 x 9-inch cake pan. Bake at 350° for 40 to 45 minutes or until done.
Beat cream cheese and powdered taco dip and spread on cookie sheet. Top with salsa sauce. Sprinkle with layer of shredded lettuce. Top with tomatoes. Sprinkle with shredded cheese. Serve with tortilla chips.
Cook sausage and drain. Unroll each half of crescent roll dough to make a rectangle. Press dough into bottom and 1/2-inch up sides of greased 2-quart baking dish, pressing seams to seal. Sprinkle sausage over dough. Top with cheese and sprinkle with green pepper. Combine eggs, milk and herbs. Pour over casserole. Bake at 400° for 18 to 20 minutes.
Put all ingredients in saucepan; cook until onions are tender. Put in crock-pot on low for 2 hours. Serve with French bread, toasted and buttered. Dip toast in soup.
Use a large, heavy pan and cook very, very slow. Cook sugar, syrup and cream, stirring until boiling, then cook to 234°, soft ball stage. Let cool 5 minutes, then add butter and vanilla. Then add flour and beat 15 minutes. Add nuts and pour in dish. Cut when cool.
Brown meat with onions and bell pepper. Mix all other ingredients. Bake in buttered dish 30 minutes at 350°.
Melt slowly the chocolate chips with milk. Cool mixture slightly. Add nuts and marshmallows and mix. Spread into greased 9-inch square pan. Refrigerate and cut into squares.
Mix ingredients together and pour into an unbaked pie crust. Bake in hot oven (425°) for 15 minutes, then lower temperature to 350°. Bake 35 minutes longer.
Combine cucumbers, onions, cabbage, garlic, green pepper and salt. Cover with ice; let stand for 3 hours. Drain. Bring mustard seed, celery seed, sugar, vinegar and turmeric to boil; pour over the drained vegetables and return to a boil. Add corn and chopped carrots (2 cups total); put into sterilized jars. Process in water bath for 20 minutes. Makes 9 pints. A great favorite and delicious in egg or potato salad.
Mix together oil, juice, honey, vinegar, Worcestershire and salt and pour over chicken. Marinate overnight. Bake, uncovered, for 1 1/2 hours at 325°.
Peel eggplant; cut in cubes and boil in salted water until tender, approximately 20 minutes. Drain and mash with fork. Brown ground chuck, onion and bell pepper; stir in eggplant and 2 cups cooked rice. Pour into 2-quart baking dish. Top with buttered cracker crumbs (I prefer Ritz). Bake at 375° for 20 minutes.
Place half of the bread into a greased baking dish (9 x 12-inch). Mix seafood, mayonnaise, onion, green pepper, celery, almonds, salt and pepper. Spread over the bread. Add remaining bread over mixture. Mix eggs and milk and pour over. Place in refrigerator overnight. Bake at 325° for 15 minutes. Take from oven. Pour mushroom soup over top (with a little cooking sherry). Sprinkle with cheese and paprika. Bake 1 hour longer at 325°. Serves 12.
Cut sausage into chunks or slices. Combine with next 4 ingredients in large skillet. Cover; bring to a boil. Reduce heat and simmer 5 minutes. Stir in frozen peas and mushrooms. Sprinkle cheese over the top. Cover and simmer without lifting the lid for 20 minutes.
Brush steaks lightly with olive oil. In a small bowl, combine all seasonings. Sprinkle seasonings over steaks and press into both sides. Cover and chill 1 hour.
Mix and cook over low heat, stirring, then beat in margarine. Use with nachos, pasta, etc.
Mix ingredients together until they resemble coarse cornmeal. Press into 8-inch square pan and bake at 350° for 25 minutes. Cut while warm. Dust with confectioners sugar.
Combine cranberries, 1 cup sugar and water. Cook over medium heat until berries pop (about 5 minutes); drain. Cream shortening and 2/3 cup sugar, beat until light. Add eggs and beat. Combine dry ingredients, creamed mixture and bananas. Mix well. Add cranberries and walnuts.
Mix margarine, cake mix and 1 beaten egg. Pour in bottom of 13 x 9-inch baking pan. Beat eggs, cream cheese, powdered sugar and pecans. Pour over first layer. Bake at 350° for 30 to 35 minutes.
Combine the wine, oil, lemon juice, mustard, chopped basil and peppercorns and pour over the shrimp in a shallow bowl. Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally. Prepare hot coals with a generous amount of mesquite for grilling the shrimp.
Microwave bacon 45 to 60 seconds until slightly underdone. Let stand 5 minutes, covered, to complete cooking. Crumble bacon. Cut zucchini lengthwise in half. Scoop out centers, leaving 1/4-inch shells.
Chop potatoes and add all but last two ingredients. Pour into greased casserole. Top with crushed corn flakes and melted butter mixed together. Sprinkle over potatoes. Cook at 350° for 45 minutes.
Bring apricot jello, water and sugar to boil. Remove from heat and add cream cheese and 1 cup nuts. Set aside to cool. Whip milk. Pour all in milk and fold in well. Pour in large mold and sprinkle 1/2 nuts on top. Chill or freeze.
Preheat oven to 350°. Blot cooked ground pork dry with paper towels. Combine with cheeses, salad dressing, olives and red pepper. Lightly grease a mini muffin tin and press 1 wrapper that has been cut in quarters in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins and place on baking sheet. Fill each "star" with meat mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
Put everything in blender. Add ice cubes to level of liquid. Blend on high until thick and smooth.
Pop popcorn. Boil the butter, brown sugar and Karo for 5 minutes; do not stir. Stir soda and vanilla together. Put all in a greased pan. Bake at 300° for 1/2 hour. Stir every 15 minutes.
Bring the first 4 ingredients to a boil at medium heat. After it comes to a boil, let it boil for 1 1/2 minutes. Take off burner. Mix the oatmeal, peanut butter and vanilla with the hot cocoa mixture. Stir real good, then drop from spoon onto wax paper. Let set up.
Preheat oven to 325°. Trim off excess fat. Combine all ingredients together. Rub roast with mixture. Place meat in a shallow roasting pan, fat side up. Roast, uncovered, in oven for 2 1/4 to 2 3/4 hours or until the meat thermometer registers 170°.
Mix jello, both boxes of pudding and boiling water together, let set until cool. Add cool whip and cubed peaches. Refrigerate.
Cook all the ingredients together until thick. Then add 1/4 cup oleo and 1 tablespoon vanilla. Pour into baked pie crust.
Drain and flake salmon, removing skin and bones. Add remaining ingredients and mix well. Chill. Serve with crackers or bagels.
Melt sugar and Karo in a large pot. Bring almost to a boil and add peanut butter and melt. Turn off fire. Pour in cornflakes and stir good. Lay cookies in wax paper or tin foil.
Mix soup and cream cheese over low heat until creamy. Add gelatine. Place in freezer about 15 minutes or until it gels. Remove and mix remaining ingredients. Serve with chips. Delicious!
Cream the butter and sugar. Sift dry ingredients. Stir into creamed mixture. Add oats and 1 tablespoon of water. Mix until crumbly; firmly pat half into a greased 9 x 13-inch pan. Spread with Raisin Filling. Mix remaining crumbs with 1 tablespoon of water; spoon over filling. Pat smooth. Bake in a 350° oven for 35 minutes. Cool. Drizzle with Cinnamon Icing.
Mash crackers fine. Cut dates in 2 or 3 pieces. Cut marshmallows up, but if you use miniature ones it will take more cream. Put in cream. Work into loaf. Mix it all cold. Wrap loaf in wax paper and refrigerate overnight. Slice and serve.
Put hot potatoes in large mixing bowl. Mash. Add shortening, sugar, salt and eggs, beating well. Dissolve yeast in lukewarm water. Add to lukewarm milk; add this to potato mixture. Sift flour in to make a soft dough; turn out on floured board and knead well. When fairly smooth, place in large, greased bowl. Cover and let rise until doubled. Punch down. Brush top of dough with melted butter. Cover and refrigerate until ready to use. Dough keeps well for several days.
Combine all ingredients in container of an electric blender; blend well. Cover and chill at least 1 hour.
Using a skillet, brown the ground beef then add the beans and soup. Fill the soup can 3/4 full of water and add also. Salt and pepper to taste. Cook until heated through. Can eat immediately or simmer longer if desired. Can also experiment with adding different seasonings to suit your taste buds, such as chili powder, Tabasco sauce, Mexican seasoning, etc. or simply eat as it is.
Mix all ingredients, except egg and egg roll skins. Chill for 1/2 hour. On an egg roll skin, place the amount the size of your thumb and roll it like a burrito. In a bowl, with a fork, mix the egg. Use your finger and dip into egg and seal the egg roll seam ends. Fry in oil on medium heat until golden brown. You want to cook the inside without burning the egg roll skin. Serve with a plum sauce or sweet and sour sauce.
Heat milk; dissolve gelatin in it. Add sugar and eggs. Beat in cheese and tofu. Add vanilla. Pour into dessert pie shell and refrigerate.
Combine fruit, yogurt and sugar. Freeze to slushy consistency. In a chilled bowl, beat egg whites until light and fluffy, forming soft peaks. Add vanilla and continue to beat another 30 seconds.
With fork, mix together until smooth. Beat on medium speed for 2 minutes. Bake in 10-inch angel food pan for 1 hour and 10 minutes at 350°.
Mix rhubarb, pineapple, sugar and salt in a kettle. Cook for 15 minutes. Add gelatin and stir until dissolved. Pour into sterilized jars and seal or cool and cover with Parawax.
Mix cocoa and boiling water together, mix well. Let cool. Cream Crisco and sugar, add eggs. Add sour milk, flour, baking soda, vanilla and salt. Add cocoa and water mixture. Mix well. Drop by tablespoons full on greased cookie sheet. Flatten with fork. Bake at 350° for 10 minutes. Cool on wax paper.
Slice carrots in 1-inch sections and cook until slightly tender, about 15 minutes. Mix remaining ingredients in bowl. Drain carrots and turn into bowl while hot. Refrigerate in covered dish or in jars. Will keep for several weeks.
Mix all ingredients and form into a ring. Place into microwave-safe dish and cook on High 15 to 19 minutes. Make sure your dish is deep enough to catch the grease.
Bring all ingredients to room temperature and mix together. Spread on party rolls. Broil until cheese melts and is brown.
Put steak in pan or baking dish. Cover with mushroom soup. Sprinkle with onion soup. Cover and bake at 275° to 300° for 2 to 3 hours.
Preheat oven to 300°. Combine crumbs, sugar and margarine. Press equal portions onto bottom of 24 lightly greased or paper cup lined muffin cups. In large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. Bake 20 minutes or until set. Cool. Chill and top with filling. Refrigerate leftovers.
For dressing, in blender container or food processor bowl place pineapple juice concentrate and peanut butter. Cover and blend until smooth. Keeping blender running at high speed, gradually add oil through hole in lid or with lid ajar until mixture is well blended. Turn into storage container; cover. Store dressing in refrigerator until serving time: stir before using. Line a large platter with lettuce. Arrange fruit atop. Pass dressing with salad. Makes 8 servings.
Mix first five ingredients in a saucepan and bring to a boil. Mix cornstarch with enough water to form a paste. Add to pineapple mixture and cook until thickened. Cool and pour into pie shell. Top with Cool Whip.
Boil potatoes until tender. Add onion and celery (optional). Add soup. Stir and simmer for 10 to 15 minutes. Add salt and pepper to taste.
Brown hamburger and onion. Add tomato paste plus 4 cans of water, garlic, Italian seasoning, basil, lemon pepper, salt and wine. Simmer 2 to 3 hours, covered. Water may be added while simmering. Cook lasagne noodles. Grease a 9 x 13-inch baking dish and an 11 x 7 1/2-inch baking dish. Place in dishes in the following order: noodles, meat sauce, cheeses, ending with noodles on top. Cover with foil and bake at 350° about 45 minutes. Freezes nicely, but don't cook before freezing and allow longer baking time for frozen lasagne.
Pour sugar, oil and eggs over chopped apples. Mix and stir in dry ingredients, nuts and raisins. Pour into a well-oiled 8 x 8-inch pan. Bake at 350° for 1 hour or until tested done. Serve warm with whipped cream or ice cream.
Cream sugar and butter. Add eggs and milk. Sift enough flour (self-rising) to make a stiff dough. Roll out and bake on cookie sheet at 450° until brown.
Dissolve jello in boiling water; stir in fruit. Pour half of jello mixture into an 8-inch pan and refrigerate until firm. Store remaining jello mixture at room temperature.
Beat lemonade and milk. Add Cool Whip and pour into a graham cracker pie crust. Chill. Great with fish suppers.
Toss potatoes in oil and seasonings. Cook on medium heat in large skillet until tender.
In a large bowl, combine all ingredients, except dressing. Mix thoroughly. Add enough of the Miracle Whip or mayonnaise to properly moisten salad. May need more or less than 1 cup.
Put salmon pieces in a crock (I used my big Pyrex mixing bowl) with layers of 3/4 cup salt and 1 pound brown sugar, skin side up. Carefully cut bones off of meat. This takes an hour or more. Leave at least 3 days in crock.
In blender, combine all ingredients. Blend for 1/2 minute or until ice cubes are crushed (stir setting). Makes 4 servings.
Stir meat in small amount of shortening; add remaining ingredients except buns. Simmer 4 to 6 hours. Grill bun if wanted. Serves 40 people.
Combine butter, sugar and milk. Stir constantly; scrape sides of pan and continue stirring until boiling starts. Stop stirring and boil for 8 minutes. Remove from heat and add chocolate, marshmallow and vanilla. Beat well. Add nuts. Pour into buttered 9 x 13-inch pan. Cool until firm, then cut. Makes about 5 pounds. Will keep well for several months if stored in refrigerator in tight container.
In large mixing bowl, put the sugar, margarine and salt. Pour the scalded milk over and let cool. Put 2 teaspoons sugar in warm water. Add yeast and let it get foamy. Add eggs to the milk mixture. Stir; add yeast, then flour and beat with enough flour to make a stiff dough. Turn out onto floured surface and knead until smooth. Grease bowl. Put in dough and turn to grease top. Let rise until double. Take out about 1/3 of the dough to floured surface and roll into a rectangle about 9 x 12-inch. Spread with melted margarine; sprinkle well with brown sugar and cinnamon. Roll and flatten a little. Place on well-greased cookie sheet or on pizza pan and bring ends together to form a circle. Cut in 1/2-inch slices nearly to the center and turn cut sides up. Let rise until nice and light. Bake in 375° oven until brown and done. Frost with powdered sugar glaze.
Combine stiffly beaten egg whites and vanilla. Combine sugar, brown sugar and cinnamon and mix well. Add to the egg whites and mix. Add pecan halves and gently stir in to coat each pecan half. Using a fork, individually remove pecan halves from egg white mixture and place on a greased baking sheet. Bake at 250 degrees for about 20 minutes. Cool completely. Store in airtight container.
Place ham in an 8 x 8-inch casserole. Add whole cloves in ham. Mix together the maple syrup, vinegar and pineapple juice. Also add cinnamon; mix well. Pour over ham. Decorate with pineapple slices; cook for 1 hour in a 350° oven.
Mix salt and cinnamon with flour. Mix all in order, then add grated carrots. Pour into well-greased tube pan. Bake 2 hours at 300°. As soon as you remove cake from oven, add icing to cake in pan, then turn out onto plate and ice rest of cake.
Cream oleo and sugar, along with vanilla. Add potato chips, pecans and flour. Bake for 15 minutes at 350°. Sprinkle with powdered sugar.
Line long oblong pan with tinfoil. Pour rice evenly on bottom of foil. Mix all other ingredients except chicken in bowl. Put skinned chicken on uncooked regular rice. Pour all ingredients from bowl over chicken and rice. Cover with another piece of foil and join with the bottom layer of foil to make airtight. Cook at 350° for about 3 hours. This is great to put in oven, come home from church, it is all done.
Beat cream cheese, sugar and peanut butter until smooth, then add milk. Beat until smooth. Fold in Cool Whip and whip until no lumps. Pour into graham cracker crust. Store in freezer, take out 1/2 hour before serving.
Cook the sugar, salt, juices from fruit, flour, egg and lemon juice and bring to a boil. Add to drained acini. Refrigerate overnight. In the morning, add fruits and Cool Whip. Mix well and chill.
Place buttered bread in a greased 1 1/2-quart casserole. Sprinkle with raisins. Combine 4 teaspoons sugar, salt, milk, water and vanilla. Pour over bread and let stand 10 minutes. Sprinkle with cinnamon and remaining sugar. Bake at 350° for 30 to 40 minutes or until knife inserted in center comes out clean.
Mix cream cheese, walnuts, raisins, pineapple and red pepper sauce. Spread on whole wheat bread.
Melt chocolate chips with margarine in the microwave. Stir in peanut butter. Pour over cereal. Pour the powdered sugar into a large paper bag. Add cereal mixture and shake until pieces are covered.
Boil pineapple and sugar; remove from heat and stir in Jell-O. Add softened cream cheese and mix until smooth. Stir in celery and nuts. Whip evaporated milk and fold in. Refrigerate to congeal.
Peel and boil potatoes. Mash and add milk (and butter, if desired) and cream cheese until desired consistency is reached. Place mixture into a 9 x 13-inch casserole dish. Sprinkle Cheddar cheese over top and cover with foil. Bake at 375° for 45 minutes. Remove foil last ten minutes. Serve warm.