HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and slice cucumbers in glass bowl; add salt and mix well. Let sit overnight in refrigerator. Drain and force through coarse blade of food chopper with pepper and onions. Put in saucepan and add other ingredients. Bring to a boil; cook, uncovered, stirring occasionally for 30 minutes.
Beat eggs, adding sugar gradually with mixer. Add cooled margarine, anise and vanilla. Sift flour and baking powder. Blend into egg mixture (note: dough is sticky). Heat pizzelle iron; drop by teaspoon. Cook for 45 seconds. When cool, sprinkle with confectioners sugar.
Thaw strawberries. Add 2 cups boiling water to jello. Let set a little. Add strawberries and whole cranberry sauce. Add nuts last. Pour into mold.
Soak the beans overnight. In the morning, parboil them for 10 minutes with the Baking Soda. Drain in a colander and rinse with cold water.
Mix chicken, salt, onion and mayonnaise. Form into small balls. Dip balls into flour and dip in melted butter. Place on baking sheet and heat in 400° oven until brown. Serve hot.
Cream shortening and sugar together until fluffy. Add egg and vanilla. Beat well.	Add flour that has been sifted with baking powder, soda and salt. Gradually stir in rolled oats, coconut, raisins and nuts.	Shape dough into walnut-size balls on ungreased baking sheet. Bake at 375° for 12 minutes.
Use hot water and work the hamburger until it is really fine (just enough to barely cover the raw meat), then cook with the onions until meat looks done. Add rest of the ingredients. You can cut way down on the oil for health's sake if you use the water. The original recipe called for 1 pound lard. Cook on low for at least an hour, stirring fairly often.
Preheat oven to 325°. For crust, place 1/4 cup sugar and butter in medium saucepan. Heat butter until melted, stirring occasionally. Stir in graham crackers, press mixture evenly over bottom of 13 x 9-inch baking pan.
Mix first 5 ingredients. Cut 2 to 3 apples in sections and add with sections of orange and lemon. Chill for at least 12 hours. When ready to serve, add 1/3 cup soda or champagne to 2/3 sangria. Pour over ice and serve. Serves 6.
Line 10-inch pie plate with crust. Arrange half of ham, apples and hard-boiled egg in layer. Sprinkle with 2 tablespoons brown sugar, 1/2 teaspoon flour and pinch each of cloves and pepper. Dot with 1 tablespoon of butter. Repeat with remaining apples, ham, egg, sugar, flour and spices.
Split bread in half. Melt margarine and combine with olives, onions, mayonnaise and cheese. Spread on bread. Bake at 350° for 30 to 40 minutes. Should brown like a pizza.
Process berries and water in blender. Add concentrate and 1 cup of the sparkling water. Blend. Pour into pitcher with remaining sparkling water. Serve over ice. Add garnish.
Add sauce to hamburger, simmer. Add cottage cheese and 1/3 cup Parmesan cheese. In 9 x 13-inch baking dish layer noodles, meat mixture and Mozzarella cheese. Sprinkle remaining Parmesan cheese on top. Bake at 350° for 45 minutes. Serves 6 to 8.
Preheat oven to 400°. Sift sugar and all-purpose flour in medium size bowl. Place margarine, shortening, water and cocoa. Mix dry ingredients with liquids and add buttermilk and remaining ingredients. Beat well and pour onto cookie sheet.
Cream margarine and sugar. Beat in eggs with mixer. Fold in bread. Add pineapple and juice. Bake in ungreased 1 1/2-quart casserole, uncovered, for 45 to 60 minutes at 350°. Serve warm or cold with ham as side dish or with ice cream for dessert.
Cut sausage in serving pieces and pierce each in several places with fork. In large heavy frying pan over medium heat, cook, turning occasionally until well browned and cooked in center (20 to 25 minutes). While sausage is cooking, melt butter with olive oil in a large frying pan over medium heat. Add onions and seasonings and cook, stirring often until limp. Mix in peppers and zucchini and continue cooking until vegetables are cooked to taste. Stir in sausage and serve.
Take celery stick and put the peanut butter in the celery stick. Then put the raisins in the peanut butter. Then dig in!
Blend biscuit mix and 2 tablespoons sugar with raisins. Add milk slowly, mixing lightly with a fork. Roll out dough to 3/4-inch thick. Cut with a 1-inch cookie cutter. Bake 12 to 15 minutes at 425°, or until light brown. Mix remaining sugar and cinnamon; blend in butter and cream. Brush tops. Place under broiler about 4 inches until bubbly and light brown. Serve hot.
Grease a 2-quart baking dish. Peel potatoes. Slice potatoes thinly. Layer potatoes, then 1 tablespoon flour. Sprinkle salt and pepper, then paprika. Dot with butter. Put cheese on next layer. Cover casserole with milk. Cook at 350° for 1 hour.
Cover bottom of 9 x 12-inch pan with rolls and bake as directed. Mix cream cheese, mayonnaise and Ranch dressing together. Spread over cooled crescent rolls. Top with vegetables and Cheddar cheese.
Slice a layer of potatoes, next layer sliced tomatoes. Next layer sliced onion. Slice hot dog on top of onion, sprinkle cheese over hot dogs. If you use a 2-quart dish you can get two repeat layers. Add mushroom soup on top of all layers. Bake in 350° oven for about 1/2 hour until bubbly.
Mix all the ingredients together in a saucepan. Heat until the mixture simmers. Serve warm or cold as a dessert or as a side dish for pork. Serves 4.
In deep, small pan combine orange juice and sugar. (Top of double boiler is a good size.) Use candy thermometer if available. Cook over low flame, stirring until mixture forms soft ball in cold water (234° F). Add extract and butter. Beat until creamy and begins to thicken. Add walnut halves and stir in quickly. Pour out onto waxed paper and pull apart to form small clusters.
Cut chicken in serving pieces. Sprinkle with salt. Brown lightly in butter. Remove to casserole. Slice onion thinly, cook in pan drippings until golden. Add mushroom soup, stir in milk and curry powder; heat to boiling. Pour over chicken, cover and bake 1 hour or until tender (300°). Add sliced black olives. Serve with rice. Serves 3 to 4.
Mix everything together except topping; put in a Pyrex dish. Sprinkle potato chips on top of chicken dish. Put dish in refrigerator overnight. Bake the next day at 400° for 25 minutes.
Cut off stems of peppers; take out all the seeds. Stuff with cheese; mix remaining cheese, Bisquick and sausage. Make patties and wrap around jalapeno peppers. Seal real good. Dip eggs and roll in Shake 'n Bake. Bake at 350° for 35 minutes. I prefer chicken Shake 'n Bake. Real good!
Cut steak into bite size pieces and brown in 1 tablespoon of oil. Mix together other ingredients. Add browned meat. Salt and pepper to taste. Bake at 325° for 1 to 1 1/2 hours.
Combine all ingredients in saucepan. Bring to boil. Use basting. Makes 2 1/2 cups sauce.
Select recipe size recommended by the manufacturer of your bread machine. Add all ingredients except egg glaze into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle. When cycle is complete, remove dough to lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into 8 equal pieces. Divide each into 3 equal pieces; roll into balls, making 24 balls. Place 3 balls in each section of 8 greased 2 1/2-inch muffin pan cups. Cover; let rise.
Mix all ingredients. Grease and flour four 1 pound coffee cans; fill all cans half full and bake 10 minutes at 350°; then lower oven temperature to 250° for 1 1/2 hours.
In double boiler, add sugar, cornstarch and flour. Mix well. Add milk to beaten egg yolks. Pour into sugar mixture. Add butter. Cook over medium heat, stirring constantly until it comes to a boil. Take pan from heat, add vanilla and stir until creamy. Pour into prebaked pie shell.
Mix sugar and margarine. Add eggs and mix. Add vanilla. Add milk and flour alternately and mix 3 minutes at high speed. Bake at 325° for about 1 hour.
Cut meat across the	grain into thin finger-length strips. Peel onions; slice crosswise and separate rings. Heat the butter and oil in skillet; add the onion rings and cook, covered, over a low heat until transparent. Turn them over frequently so that they cook evenly, but do not brown. Remove from pan. Increase heat. Put strips of meat into pan and brown them. Return onion rings. Sprinkle with flour and stir. When flour begins to color, stir in broth, peeled and crushed garlic, cumin, marjoram, wine vinegar and seasonings. Cover and simmer for 1 hour.	Serve with potatoes or rice and a crisp mixed salad.
Preheat oven to 400 degrees. Grease a cookie sheet. Sprinkle salt on the potatoes. Sift the flower with powdered milk.
Cook pineapple, sugar and jello until it boils. Set aside to cool. Boil milk and add to jello mixture. Blend and pour over vanilla wafers crust. Top with Cool Whip. Keep refrigerated.
Lightly saute mushrooms, onion and peppers for 1 minute in 3 tablespoons butter. Blend in flour; stir and cook 1 more minute. Remove from heat. Blend all ingredients, saving enough cheese to sprinkle on top. Place in a buttered casserole and sprinkle with remaining cheese. Bake at 400° for 20 to 30 minutes.
Place chicken in a heavy 2 1/2-quart saucepan. Add 6 cups water and stir in salt and pepper. Bring to a boil. Cover and reduce heat; simmer 45 minutes to 1 hour or until very tender. Remove chicken from broth and let cool. Remove chicken from bones and dice. Add milk and margarine to broth; bring to a simmer.
Grind or chop fine all vegetables. Add 1/2 cup salt. Let stand 3 hours; drain.
With electric mixer, mix Jell-O and cottage cheese until well mixed. Add the crushed pineapple and Cool Whip. Can be eaten right away. Use as salad or dessert.
Mix together flour, baking powder, white sugar and 2 of the tablespoons of cocoa. Stir together milk and melted shortening. Add to dry mixture. Add nuts. Pour into a 9 x 9-inch greased pan. Mix together brown sugar and the remaining cocoa (4 tablespoons). Sprinkle over batter. Pour hot water over all. Bake at 350° for 40 minutes. Batter rises to top with sauce beneath. Serve warm with whipped cream, hard sauce or ice cream. Good cold too.
Combine all ingredients, mixing well. Form patties 3 inches in diameter. Fry in just enough olive oil to cover bottom of skillet. If patties seem too dry, adjust mayonnaise.
Mix Kool Aid with water. Add pineapple juice and lemon juice. Add sugar according to taste. Let set several hours before serving. Just before serving add Ginger Ale.
Drain the juice from the pineapple. (Reserve, as some can be added later, if needed.) Combine remaining ingredients, mix well and chill.
Remove all fat, skin and bones from chicken; cut in bite size pieces. Place in bake dish. Drain juice from asparagus; mix with cream of mushroom soup. Put asparagus over chicken; pour soup mixture over asparagus. Sprinkle stuffing mix on top. Cover and bake at 350° for 1 hour, or until chicken is done.
Add ingredients in order given. Mix well and drop by tablespoons on lightly greased pan. Bake at 400° for 12 minutes or until lightly browned.
Beat eggs and melt butter. Add rest of ingredients. Mix with a wire whip. Pour into pie crust. Bake at 350° for 25 minutes. Great for doubling and making 2 pies.
Roll crackers and place in a large bowl. Add fruit and nuts. Melt marshmallows in milk over low heat. Add marshmallows to rest of ingredients and mix well. Press into a deep dish. Keeps well in a clean milk carton.
Mix rolled oats, flour, sugar and soda with melted oleo. Put 1/2 of mixture in a 13 x 9-inch ungreased pan. Cook. Cut up dates. Add sugar, flour, vanilla and hot water until thick. Spread on rolled out mixture; put the other 1/2 of rolled oat mixture on top. Bake at 350° until light brown.
On uncooked pie crust, cut up apples. Mix flour and sugar and place on apples. Cut margarine in small pieces on top of flour-sugar mixture. Cut top pie crust in strips and alternate on top of pie. Bake at 400° for 35 to 40 minutes.
In a large pot, bring all ingredients to a boil, stirring constantly. Cut back and simmer for 45 minutes, or until cooked. Pour into pretty little jars. Attach ribbon and give as gifts. Lasts weeks in refrigerator.
Preheat oven to 350°. Combine crumbs, sugar and cinnamon. Blend in butter. Press mixture into 8-inch round dish. Beat cheese and sugar until smooth and well blended, 1 to 2 minutes at medium speed. Blend in eggs, vanilla and salt. Pour into crumb crust. Bake 30 minutes. Makes 8 to 10 servings.
Cook macaroni separate. Add the remaining ingredients after macaroni is cooked and drained. Salad is better after it sits for 24 hours.
Cook chicken and then chop into small pieces. Mix with 1 can of soup and green chilies. Spread small amount onto each tortilla, then sprinkle little cheese and onion on top of mixture; roll. Stack in a 9 x 13-inch pan and add soup and sour cream mixture on top. Bake at 350° for 30 to 35 minutes. Add remaining cheese on top the last few minutes of baking.
Dissolve gelatin in boiling water. Stir in cold water. Combine mayonnaise, vinegar and salt. Gradually stir some of gelatin into mayonnaise blending well. Stir mayonnaise mixture into remaining gelatin stirring well. Chill until thick and syrupy. Fold in cabbage, radishes, celery, green pepper, onion and cucumber. Pour into lightly oiled 4-cup mold. Chill until set. Makes 6 to 8 servings.
Mix first 6 ingredients and shape into balls. Refrigerate for a short time, then roll in nuts. Makes 2 good size balls. May make into smaller balls or cheese logs.
Preheat oven to 350°. Spray cookie sheet with Baker's Joy. Combine butter and sugar. Add beaten eggs, milk and vanilla; mix well. Add flour and baking powder; mix well. Roll thin. Make trefoil cutouts. Sprinkle sugar crystals on top and bake for 8 minutes.
Steam cabbage until tender; drain. Put into casserole dish a layer of cabbage, a layer of cracker crumbs and a layer of cheese. Keep layering until all ingredients are used up. Pour cream of mushroom soup over top. Cover with grated cheese and cover with crushed cracker crumbs. Bake until light brown or until cheese melts and dish is hot. Bake at 350° for 20 to 30 minutes.
Mix together the sugar, flour and cornmeal. Then add eggs, melted butter, milk and lemon juice. Beat until smooth. Pour into unbaked pie shell. Bake at 350° for 35 minutes.
Beat eggs. Stir in oil, vanilla and lemon extract. Blend until mixture thickens. Add sugar and stir in flour, baking powder and salt. Drop by teaspoon on greased cookie sheet. Flatten with greased bottom of glass dipped in sugar. Bake at 350° for 8 to 10 minutes.
Do not mix in bowl. Put it on the pan. Put it in oven. Hot 50° for 2 minutes. Take it out, put them on a plate to cool. Eat them!
Heat milk to boiling point; take off stove and add dissolved Knox gelatine, sugar and vanilla. Let cool for 10 minutes, then add sour cream. Take 1 cup of mixture and 1 tablespoon for each layer.
Mix everything together; sprinkle with Parmesan cheese. Bake at 350° for 45 minutes. Recipe can be cut in half.
Canned fruit may be substituted for fresh cherries, apricots or prunes, depending on the season.
Steam asparagus until just done; do not overcook. Refresh under cold water. Cut into chunks.
Whip cut yams with evaporated milk and about 1/4 cup syrup for about 8 minutes (until it's creamy, no lumps). Add brown sugar, cinnamon and nutmeg. Bake in 2-quart casserole at 350° for 30 minutes. Then top with marshmallows and bake until brown (watch so not to overbake).
Saute celery and onions in butter; cook broccoli and then drain. Cook rice. Add all ingredients with rice. Use about a 9 x 11-inch pan or however much will go in a pan. Bake in oven about 20 to 30 minutes.
Heat oven to 300°. Grease large jelly roll pan. Spread oats, coconut and nuts on pan. Toast in oven 20 minutes, stirring occasionally. Melt butter. Add sugar and honey to margarine. Heat until blended. Stir in vanilla. Remove oat mixture from oven; sprinkle wheat germ over oats. Stir with fork. Increase oven temperature to 350°. Drizzle sugar mixture over oats, stir until coated evenly. Bake 5 minutes. Stir with fork. Press in pan with the bottom of a cup until firm and flat. Bake 3 to 5 minutes longer. Cool, break in pieces and store in airtight jar.
Take a casserole dish and a cup. Pour milk into cup. Take chocolate wafers and dunk in milk for a second. Then lay cookies in casserole dish until there is one layer of cookies. Spread whipped cream over cookies. Continue to layer in this order until dish is full with layers. The last layer should have whipped cream on top. Crumble cookie on top of whipped cream. Put in refrigerator for about an hour or until cold. Eat!
Heat oven to 350°. Reserve 1/2 cup of the Mozzarella cheese. Mix remaining Mozzarella cheese, the zucchini, Ricotta cheese and Parmesan cheese.
Mix the first 4 ingredients well with mixer and bake in 3 layer pans using temperature to bake on cake mix box.
Combine egg, bread crumbs, 1/4 cup tomato sauce, onion, green pepper, garlic salt and pepper. (Reserve rest of tomato sauce for Chunky Tomato Sauce.) Add ground beef and mix well.
Cream together well the butter, Crisco, sugar and salt. Add eggs, one at a time. Add sifted flour and baking powder alternately with milk. Add vanilla, lemon and mace. Bake at 300° to 325° for 1 1/2 hours (do not use Bundt pan).
Mix mandarins with strawberries, add the wine and mix. Chill at least 4 hours. Serve in fruit cups with topping if desired. Serves 4.
Brown meat and onion. Add milk, soup, macaroni, corn, salt and pepper. Blend cheese through mixture. Pour into casserole dish and bake at 350° for 30 minutes. Serves 8.
Combine first 6 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat and simmer 15 to 20 minutes or until potatoes are tender. Stir in corn and remove from heat. Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients. Cook just until cheese melts, stirring constantly. Gradually stir cheese mixture into vegetable mixture. Cook over medium heat, stirring constantly until thoroughly heated. Serve immediately. Yields 2 quarts.
Season lamb with salt and pepper to taste. Mix well and refrigerate overnight. Add onion, garlic and paprika. Grind mixture again, then flatten into thin patties about 6-inches in diameter. Again refrigerate overnight. Grill patties and toast pitas until slightly crispy. Place meat in pita pockets, folding patties in center. Serve with sour cream. Makes 6 to 8 servings.
Blend ingredients thoroughly and store in refrigerator. Pour about 1 cup of this sauce over an 8 oz. block of light cream cheese with sociable crackers or melba toast rounds.
Wash and pat dry scallops; simmer in wine 5 minutes. Drain and save liquid. Add mushrooms and shallots; simmer 20 minutes. In shallow baking dish, place scallops; pour mushroom mixture over and top with bread crumbs. When ready to serve, place pat of butter on top and broil until crisp.
Simmer raisins and water in saucepan over low heat until raisins are plump, 20 to 30 minutes. Drain raisins and liquid into measuring cup. Add enough water to make 1/2 cup. Heat oven to 400°. Cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend dry ingredients and stir in. Add oats, raisins and nuts (optional). Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake 8 to 10 minutes until lightly browned at 350°.
Cut butter into dry ingredients. Pat 2/3 of mixture into 11 x 7-inch pan. Spread with jam. Sprinkle remaining crumb mixture on top. Bake at 375° for 35 minutes. Cool and cut into bars.
Melt butter in large skillet. Add onion and garlic and saute, stirring, 2 minutes. Dust chicken with flour and add to skillet. Brown on all sides, about 5 minutes. Add cinnamon stick, curry powder, ginger and peppercorns and saute 1 minute. Add chicken broth and stir up browned bits in skillet. Add sweet potato and apple. Stir well. Cover and simmer until chicken and potatoes are tender, about 15 minutes. Add raisins and simmer, covered, 5 minutes longer. Remove cinnamon stick. Season to taste with salt. Serve over the rice, mixed with almonds.
Mix all ingredients together and add 1/2 cup oil and 2 tablespoons milk. Stir until well mixed. Throw in pan and pat around. Bake at 375° for 15 minutes.
Blend puddings; add milk and beat until thick. Spread over mixture; top with Cool Whip. Grate Hershey bar on top. Refrigerate; cut in squares.
In a large saucepan, cook almonds about 1 to 2 minutes, or until golden. Remove from pan; set aside. Coarsely chop spinach and arrange on a serving platter. In the same saucepan, cook mushrooms and onion in the beef broth for 2 minutes, or until tender. Combine milk and cornstarch in a cup and stir. Stir the milk mixture into the saucepan; add marjoram. Cook until it thickens and is bubbly. Cut ham slice into julienne strips. Stir in ham, mustard and parsley. Heat through. Drain the linguine and stir it into the ham mixture. Pour the ham and linguine mixture all over the spinach on the serving platter and sprinkle top with the toasted almonds. Serve immediately. Makes 3 servings. (For larger serving, double all ingredients.)
Combine all ingredients except chicken and pasta in a stew pot or Dutch oven. Bring to a boil. Reduce heat, cover and add chicken and simmer 25 to 30 minutes or until tender. Serve over cooked pasta.
Blend mayonnaise, flour, eggs and milk; then stir in meat, cheese and chopped green onions. Pour in unbaked 9-inch shell. Bake 40 to 45 minutes at 350°.
Combine all ingredients in a Dutch oven. Bring to a boil; cover, reduce heat and simmer for 45 minutes or until lentils are tender.
In heavy saucepan over low heat, melt chips with sweetened condensed milk and salt. Remove from heat. Stir in nuts and vanilla. Spread evenly into wax paper-lined 8 x 9-inch square pan. Chill until firm (about 2 hours). Turn onto cutting board. Peel off wax paper and cut into squares.
Preheat oven to moderate 375°. Lightly grease baking sheets. Stir together flour, bran, salt and baking soda in small bowl. Beat margarine in medium size bowl until creamy. Gradually beat in brown and granulated sugars until fluffy. Beat in eggs, yogurt, orange rind, juice and vanilla until blended. Beat in flour mixture. Stir in oats, raisins and sunflower seeds. Drop batter by level teaspoonfuls 2 inches apart onto sheets. Flatten with back of spoon. Bake in preheated oven for 10 to 12 minutes or until lightly browned. Remove from sheets to racks to cool completely. Makes 4 dozen.
Combine cocoa and cornstarch in a small saucepan. Add water, stirring until smooth. Stir in corn syrup. Cook over medium heat, stirring constantly. Remove from heat. Stir in vanilla. Cool mixture to room temperature.
Cut toast into quarters and put in 1 1/2-quart baking dish. Sprinkle raisins or dates over toast. Mix eggs (slightly beaten), sugar, salt, milk, boiling water and vanilla. Pour over toast. Let stand 10 minutes. Sprinkle top with a mixture of 4 teaspoons sugar and 1/4 teaspoon cinnamon. Bake in 350° oven for 30 minutes or until knife comes out clean.
Mix all ingredients together. Pour into crock-pot that has been sprayed with Pam. Reserve small amount of cheese for top. Cover and cook for 3 hours on low.
Sift flour, baking powder, baking soda and salt together. Cream the brown sugar and margarine together with the egg. Mash the bananas with the water and add the vanilla. Add the banana and egg mixtures to the dry ingredients. Stir only enough to moisten. Add nuts if you want. Spoon batter into greased muffin cups or paper liners. Bake at 350° for 25 minutes. Makes 12 large or 24 small muffins.
Preheat oven to 350°. Mix bread crumbs with cheese, parsley, salt, pepper and mustard. Saute garlic in butter. Dip chicken pieces in garlic-butter mixture, then dredge in crumb mixture. Arrange in single layer in shallow baking dish. Drizzle any remaining butter-garlic mixture over chicken. Bake for 45 to 50 minutes, until crisp and golden.
Mix the first five ingredients and put in casserole dish. Put crushed Ritz crackers on top. Cut up margarine and put on top. Put in 350° oven for 30 to 35 minutes. Sprinkle French fried onions on top. Return to oven until hot.