HumbleIntelligence/food-ner-1-Million huggingface dataset:
Have jars and lids very hot. Put in the bottom of each jar a grape leaf, garlic and dill. Heat water, alum, salt and vinegar to boiling. Pour over cucumbers and seal.
In a 10-inch skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat. Spoon off fat. Stir in soup, ketchup and black pepper. Reduce heat to low. Heat through, stirring occasionally. Serve on buns. Preparation time: 5 minutes. Cook time: 15 minutes.
Preheat oven to 350°. Grate room temperature cheese and cream with butter/margarine. Mix together in small bowl the flour, salt and paprika. Add to first mixture and add Tabasco. Mix well. Last, mix in carefully with a fork, the corn flakes, trying not to crush them too much. Break off small pieces of the dough (about a tablespoon) and roll like a marble. Press down lightly onto an ungreased cookie sheet. Bake at 350° for 8 to 12 minutes. Easy and good.
Cook chicken. Tear chunks of meat and put into pot. Cover meat with broth. Add chiles and onions. Cook until broth has cooked away some. Warm flour tortillas and put a couple of tablespoons of chicken in the middle. Sprinkle some cheese on, roll up and serve.
Heat oil over steady high heat in deep skillet. Mix flour, baking powder, egg and milk. Beat well until mixture runs smoothly from a spoon. (You may need to add more milk or flour.) Dip individual pieces of shrimp into flour mixture. Drop into hot oil. Shrimp is done when outside is golden brown. Easy and quick.
Mix together butter, 2 cups flour and powdered sugar; press into the bottom of a 9 x 13-inch ungreased pan. Bake for 20 minutes at 350°. While this is baking, use a mixer to beat eggs, sugar, 6 tablespoons flour and lemon juice. Take pan out of the oven and pour lemon mixture over crust and bake another 20 minutes. Let cool and sprinkle with powdered sugar. Cut into 2-inch squares.
Combine all but the chicken in a small pan and bring to boil. Pour over chicken pieces and marinate 2 hours or longer in refrigerator. You may grill chicken outdoors or bake in oven. Use sauce to baste. Bake at 350° for about an hour. You can also use this sauce to marinate steaks.
Place pear halves on lettuce. Fill centers with mint jelly. Top with 1/4 teaspoon mayonnaise and a cherry. Yields 4 servings.
Preheat oven to 425°. Bake for 10 minutes, then down to 350° for 25 to 30 minutes. Simple but good. Makes one 9-inch pie.
Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the remaining ingredients. Stuff into the mushroom caps. Place in two greased 13 x 9 x 2 baking dishes. Bake, uncovered, at 350° for 16 to 30 minutes or until heated through. Yield 4 dozen.
Mix all ingredients and bring to a rolling boil. Serve over meat or in a side dish.
Mix ingredients by hand DO NOT USE MIXER. Bake at 350 for 55 minutes.
Combine all the dry ingredients in a doubled plastic food bag. Shake well. Prepare a 10 x 15 x 3/4-inch pan with Pam or wipe it well with oil. Run a cut-up fryer chicken under cold water and let excess water drip or put the wet chicken pieces into a colander and drain a few minutes. Dredge pieces into the flour mixture by placing each piece, one at a time, into the bag of seasoned flour.
Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups.
Peel potatoes and slice in baking dish. Cover with a layer of potatoes and a layer of grated cheese for two layers. Pour soup and milk over potatoes plus cheese mixture. Cover with foil. Bake at 350° for 1 1/2 hours.
Flour chicken and brown in melted butter 3 to 5 minutes on each side. Remove from pan and place in 9 x 13-inch baking dish. In the pan with butter, add mushrooms and onions; saute about 10 minutes. Add spices, chicken broth, wine and 1/4 cup cheese. Cook until thickens. Pour over chicken and cover with 3/4 cup cheese. Bake at 350° for 1 1/2 hours.
Combine all ingredients, except chips. Toss. Put in greased 1 1/2 quart casserole or 8 x 12 inch glass pan. Bake at 375° for 15 minutes. Sprinkle with chips and bake 15 minutes longer.
Mix flavoring and salt with milk. Pour over remaining ingredients and mix thoroughly. Bake in 2 (9 x 13-inch) pans, greased well and lined with several layers of brown paper. Bake 30 minutes at 250°, then at 275° for 20 minutes. Cool before cutting into fingers or bars.
Put chocolate and coffee in small pot over low heat until chocolate is almost melted. Remove from heat and stir until smooth. Add Kahlua and Amaretto.
Dissolve yeast in warm water in a large bowl. Stir in one teaspoon salt, sugar and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover and let rise until double, 45 to 60 minutes. (Dough is ready when indentation remains when touched.)
Peel banana and combine with milk and corn flakes in bowl. Mix in hamburger to thorough consistency. Place in refrigerator for 1 hour. Make patties of desired size. Taste great cooked on grill. Season to taste.
Prepare apples in large bowl. Combine 1/2 cup sugar, 2 tablespoons flour and nutmeg. Sprinkle over apples. Pour in pie shell and drizzle with lemon juice. Combine remaining flour and sugar. Cut in butter. Sprinkle over apples to cover the top. Put in heavy bag. Fold end. Bake at 425° for 1 hour.
Saute celery in margarine. Place a layer of cracker crumbs and a layer of oysters in a 2-quart casserole.	Sprinkle with salt and pepper and celery.	Repeat layer until all oyster are used. Top with 1/2 cup crumbs. Pour broth over oyster mixture; let stand 30 minutes. Bake at 350 degrees 10 minutes. Pour eggs on top and sprinkle with remaining crumbs. Return to oven again and bake 15-20 minutes or until eggs are done. Serves 4-6.
Mix all ingredients together. Put into large well-greased casserole bowl with cover. Bake 1 hour at 350°.
In 2-quart saucepan, saute noodles in butter until golden. Add remaining ingredients. Stir and cover. Let cook on high until boiling. Boil for 5 minutes, then reduce heat to a simmer. Simmer for about 20 to 25 minutes, until all water is absorbed. Allow to sit for at least 15 minutes before serving.
Cook broccoli and mix all ingredients together. Sprinkle flour on top. Put in a greased casserole dish. Bake at 350° for 45 to 60 minutes.
Peel husks back, but do not remove from ears. Remove silk. Soak ears with husks in cold water for 20 minutes. Mix margarine and cream cheese. Dry surface of kernels; spread on cheese mixture. Salt and pepper as desired. Close husks over ears and wrap individually in foil. Place in preheated oven on low. Turn ears every 5 minutes. Check for doneness after 30 minutes. Flavor is unusual; try it!
Spread half of sauce on bottom of pan. Lay 1 layer of noodles, side by side. Next layer half of the spinach on top of the noodles followed by the Ricotta cheese. Make another layer of Mozzarella cheese. Repeat except lay noodles in the opposite direction. Sprinkle top with Parmesan cheese. Cover with Saran Wrap. Leave one small corner vented. Cook at Medium-high for 25 minutes (for a medium pan). Leave covered as it cools, cut into squares.
Cream butter or margarine, sugar and eggs. Make a paste of cocoa and food coloring; add to first mixture. Mix salt and vanilla to buttermilk. Add alternately with flour to first mixture. When well mixed next with a spoon (not mixer), add baking soda and vinegar. Mix in well. Bake at 350° for 30 to 35 minutes.
Melt butter in 9 x 9-inch pan. Sprinkle in crumbs, coconut, chocolate chips and nuts. Pour condensed milk over. Bake at 350° for 30 minutes. Cool in pan and cut in about 16 squares.
Brown sausage and onion in skillet. Place in bottom of casserole. Add alternate layers of macaroni, vegetables and seasonings. Top with bread crumbs. Bake at 350° for 1 hour. Serves 6.
Soak dried apricots in warm water for 30 minutes. Save water. Sift together flour, wheat germ, rolled oats, sugar, baking powder, baking soda, salt, cinnamon and nutmeg. Add egg, oil, 3/4 cup of the saved apricot water, walnuts and the coarsely chopped apricots. Place batter in a greased loaf pan. Bake at 350° for about 50 minutes or until done. Cool for 10 minutes and remove from pan. Store for 24 hours before serving.
Melt chocolate over hot water; add pretzels and peanuts. Pour on waxed paper covered cookie sheet. When cool, break into pieces.
Cook potatoes, onions, butterbeans, cabbage, fat back meat, tomatoes and margarine until potatoes are done. Then add corn and cook for about 5 more minutes.
Preheat oven to 400 degrees. In a medium skillet, cook the bacon, stirring until crisp, about 5 minutes. Remove with a slotted spoon and drain well on a paper towel. Into a large bowl, sift together the flour, baking powder, sugar, and salt. Cut in the butter, cheese, onions, and pepper with a pastry blender or fork, and work just unnail it starts to form lumps and come together. Add the bacon. Add 1 cup of the cream and work just until it becomes sticky dough, being careful not to overwork.
In a 4 quart Dutch oven cook the turkey until no longer pink. Drain off	fat. Stir in	undrained tomatoes, drained kidney beans, tomato sauce, onion, wine, chili powder, parsley flakes, basil, oregano, black pepper, cinnamon, garlic, red pepper and bay leaf.	Bring to boil, reduce heat and simmer about 2	hours, stirring occasionally. Garnish with green or yellow sweet peppers, cut into rings.
Cook and drain macaroni as directed on package. Drain and let cool. Mix sugar and vinegar. Bring to a boil. Set aside and cool. Chop the onion and pepper. Grate the carrots. Add the mayonnaise. After macaroni is cooled, add vinegar and sugar mixture, onion, pepper and carrots. Mix well. Store in airtight container in refrigerator. Best when refrigerated overnight.
Saute onions and celery in margarine until color changes. Put crumbled cornbread and other bread in large mixing bowl. Add onions, celery, eggs and seasonings. Mix. Add chicken broth; mix well. Spray a 2-quart baking dish with Pam. Add mixture. Cook at 350° for about 30 minutes, or until mixture begins to brown. Serves 6 to 8.
To make sour milk, put 1 tablespoon of white vinegar in a measuring cup; fill up to the 1 cup line with milk.
Brown tofu in 2 tablespoons oil. Bring water to boil; add salt and boil carrots and broccoli 1 minute. Drain; reserve. Saute onions in 2 tablespoons oil, then add mushrooms and walnuts. Increase heat and add carrots and broccoli. Add tofu cubes. Stir. To reserved vegetable stock, add cornstarch, soy sauce and pepper. Pour over tofu/vegetable; cook until cornstarch is clear. Serve over rice and add chemical heat by using chili oil.
Mix potatoes, soup, sour cream, Cheddar cheese and garlic salt together in a large mixing bowl. Put in a 2 1/2-quart greased casserole or a 13 x 9-inch greased dish. Dot with butter. Bake, uncovered, for 1 hour at 350°.
Mix Eagle Brand milk, coffee cream and homogenized milk with 2 cups sugar. Mix 1 cup sugar with mashed peaches. Pour milk mixture into gallon freezer can. Freeze until mixture is partially frozen. Add peaches, then complete the freezing process. Remove dasher. Pack ice cream firmly in freezer can. Store in freezer to ripen.
Brown beef and drain. Sprinkle chili powder and seasoning mix. Stir. Add V-8 juice and water; simmer 1 1/2 hours.
Preheat oven to broil. Grease 9-inch pie plate. Press hash browns to cover bottom and sides of plate. Salt and pepper lightly. Crisp under broiler 7 to 9 minutes. Crumble bacon over hash browns. Add 2 tablespoons diced onion if you wish. Spread cheese over bacon. Add milk to beaten eggs. Mix well and pour over cheese. Bake in 400° oven for 15 minutes, then turn oven down to 325° for 20 more minutes.
Beat eggs; add sugar and beat again. Add oil and vanilla; beat. Stir in zucchini. Sift remaining ingredients and add to mixture. Mix well; pour into greased and floured 15 x 10-inch pan. Bake at 350° for 30 minutes. When cool, frost with Vanilla Butter Frosting.
Mix ingredients and store in airtight container. Add a generous 1/2 cup of mix to 1 cup of water for 1 serving of oatmeal. Microwave on High for 2 minutes until thick, stirring after each minute. Let stand, covered, 2 to 3 minutes before serving.
Mix all together. Pour into a greased and floured 9 x 13-inch pan. Bake at 325° for about 40 minutes. The cake will rise and then fall, so don't worry. Cool and cut in squares.
In a bowl stir together flour, baking powder, cinnamon, salt and sugar. Mix in oatmeal. Cut in butter until mixture forms coarse crumbs. Beat egg and milk. Gradually add egg mixture to flour mixture, mixing until well blended. Spread about half of the dough in a greased or nonstick 8-inch pan. Spread evenly with jam. Drop remaining dough evenly by spoonfuls over jam. Bake at 375° for 35 to 40 minutes. Cut into bars while still warm. Sift lightly with powdered sugar.
Cut up lettuce, onions and celery. Add mandarin oranges. When ready to serve, add dressing to salad and add almond topping. Don't add dressing until just ready to serve.
Mash sweet potatoes. Roll your marshmallows up in your hands with your sweet potatoes, letting the potatoes cover the marshmallows, then roll the sweet potatoes balls in a pan of coconut. Put on a cookie sheet and bake in oven until brown and then serve.
Cut cookie dough into 1/8-inch slices. Arrange dough slices slightly overlapping on foil-lined 14-inch pizza pan or 15 x 10 x 1-inch pizza pan or 15 x 10 x 1-inch jelly roll pan. Press edges of cookies to seal. Bake at 375° for 10 to 12 minutes or until golden brown. Cool. Slide crust from foil onto serving plate.
Preheat oven to 325°. Cut 2 hot dogs in half, first one way and then the other, so you have 8 pieces. Unroll crescent roll dough. Divide dough into 4 rectangles. Close holes in middle by pinching together. Put 1 cheese slice on each rectangle. Sprinkle 1 teaspoon bacon on top of each cheese slice. Put one whole hot dog on top of each pile. Place a piece of hot dog on each side of whole hot dog to make body section wider. Roll it up in the dough, pressing edges together to make mummy shapes. Place on ungreased cookie sheet. Make deep bandage marks on dough with knife and poke eye holes with pointed object. Bake at 325° for 15 minutes.
Dissolve Jell-O into water. Chill to egg white consistency. Cream sugar, cream cheese and vanilla. Whip Jell-O with cream cheese and add Cool Whip. Whip until smooth.
Place chicken in 9 x 13-inch pan. Combine all other ingredients and pour over chicken. Marinate 4 to 5 hours, turning and basting chicken several times. Bake at 350° in marinade for 20 minutes (skin side down). Turn chicken (skin side up) and bake additional 20 minutes. Baste with marinade while baking. Serve hot.
Fold tortilla in half to crease and open. On one side, place onion, garlic powder and cheese. Fold in half again. Microwave until cheese is melted. Enjoy.
Slice thinly the cucumbers, onions and peppers. Soak for 3 hours in 3 tablespoons salt and enough ice water to cover. Drain well. Mix together 1 1/2 cups sugar and 1/2 cup vinegar and pour over drained cukes. Let stand in refrigerator for 2 days. Put in containers and freeze. Makes 3 pints. Thaw and add sour cream or serve plain.
Mix all good. Roll out and cut out. Bake until done. Eat warm or cold with good, cold milk.
Mix first 3 ingredients in order given. Sift together next 4 ingredients; add to first. Fold in the apples, pecans and vanilla. Bake at 325° for 1 hour in a 9 x 13-inch pan. Cover warm cake with following glaze.
Cream sugar and butter until light. Add eggs and lemon juice. Beat until smooth and creamy. Stir together flour, baking powder and salt. Stir into creamed mixture. Gently fold in nuts and cranberry cubes. Pour batter into a greased 9 x 13 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Cut into squares while still warm. Makes 24 bars.
Heat oven to 350°. In a bowl, whisk together mayo and sour cream. Stir in artichoke hearts, cheese and Tabasco. Spoon into an ovenproof baking dish and bake 30 minutes, until hot and bubbly. Serve with crackers or French bread slices. Makes 2 cups or 11 servings.
Heat together the soy sauce, chicken broth, sugar, brown sugar, vinegar, ginger and garlic. Pour over chicken. Marinate overnight in fridge. Bake at 325° for about 3 hours; turn several times until liquid is gone.
Gently peel outer skins from garlic; cut off top one-fourth of each head and discard. Place garlic, cut side up, in center of a piece of heavy-duty aluminum foil; drizzle with olive oil. Fold aluminum foil over garlic, sealing tightly. Bake at 350° for 1 hour or until garlic is soft. Remove from oven; let cool completely. Remove and discard papery skin from garlic. Scoop out soft garlic with a spoon; set garlic aside. Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into container of an electric blender, using a rubber spatula. Add reserved garlic, red pepper, ground pepper, salt and onion powder; cover and process on high speed 1 minute or until smooth, stopping once to scrape down sides. Spoon mixture into a serving bowl and stir in sour cream. Serve with fresh raw vegetables or steamed shrimp.
Cook potatoes and onion in water until tender. Add salt, black pepper and butter. Make a thickening of flour with 1/2 cup milk. Pour into potatoes. Stir. Add milk until it is as thick or thin as desired. Simmer 10 to 20 minutes. Enjoy with cornbread!
Combine fruit except banana in a large bowl and refrigerate. Combine the remaining ingredients in a small bowl and mix well. To serve, add banana to the fruit. Toss with dressing. Then serve.
Cook hamburger medium done; set aside. Cook next 3 ingredients (celery, carrots and potatoes) in bouillon broth until tender. Add green beans, tomatoes and onion. When hot, add hamburger, which has been chopped up in small chunks. Simmer all ingredients slowly for about an hour. Makes 10 servings.
Combine ground pork, bread crumbs, eggs, salt, pepper and Worcestershire sauce and mix thoroughly. Pat mixture on waxed paper to 10 x 7-inch rectangle. Top with sauerkraut and onion. Spread evenly and roll up jelly roll fashion. Place loaf in shallow baking dish and arrange bacon slices across top. Bake 45 minutes to 1 hour at 350°.
Mix all ingredients except onion rings. Bake at 350° for 30 minutes. Then put French fried onion rings on top and bake for 5 to 10 minutes longer.
Prepare Dream Whip according to package directions. Fold in the remaining ingredients. This keeps well.
Saute pecans in butter 3 to 5 minutes. Drain on paper towels; set aside. Chop dried beef finely. Combine cream cheese and milk; beat on medium speed of electric mixer until smooth. Stir in beef, green pepper, onion, garlic and white pepper; mix well. Stir in sour cream; spoon into a greased 1-quart casserole dish. Sprinkle pecans on top. Bake at 350° for 25 minutes. Serve dip hot with assorted crackers. Yields about 2 cups.
Mix all ingredients together except cabbage and sausage. Wash cabbage leaves and drain. Steam leaves. Divide mixture up and place small portion on each leaf. Roll and secure with toothpick. Place a sausage on top of each roll. Bake at 375° for 1 1/2 to 2 hours.
Mix all ingredients. Drop by teaspoon onto ungreased cookie sheet. Bake at 350° for 8 minutes. Top each with 1/2 marshmallow, cut side down. Return to oven 1 minute. Remove from pan. Frost with chocolate frosting. Top with chopped nuts or 1 pecan half.
Saute onion and garlic powder in Crisco until onion is clear. Add tomatoes and tomato paste. Stir to chop tomatoes. Add next 7 ingredients. Cook for 5 minutes. Add shrimp, crab meat and chicken; pour in chicken broth. Cook until heated. Serve over hot rice.
Dissolve yeast in water. Mix all ingredients together and refrigerate 4 hours before baking. Bake 20 minutes at 400° in greased muffin tins. Will keep 1 week in refrigerator.
Stew chicken. Remove all bones, skin and fat. Cut up. Grease casserole dish. Mix together beans, water chestnuts and almonds. Combine soup, mayonnaise, curry and lemon juice to make a sauce. Stir together and heat slightly. Put chicken mixture in dish. Pour heated sauce over chicken mixture and top with crushed potato chips. Bake at 350° for about 30 minutes. Serves 8.
Preheat oven to 350°. If using taco shells, place on baking sheet and bake for 6 minutes. If using tortillas, warm slightly.
Combine eggs, flour and sugar. Beat well. Add cheese, corn and 3/4 of the bacon. Turn mixture into a 10 x 6 x 1 1/2-inch baking dish sprayed with Pam. Top with remaining bacon. Bake at 350° for 30 minutes or until knife inserted in center comes out clean. Makes 8 servings.
Put pie filling in bottom of 9 x 13-inch pan. Spread one box of dry cake mix over filling (I use white cake mix). Drizzle melted margarine or butter over this. Top with coconut or nuts. Bake at 350° for 45 minutes.
Chop green onions. Mix onions with other ingredients. Refrigerate until ready to serve. Serve with Fritos.
Melt margarine; add all ingredients except cheese. Put in a buttered casserole dish. Sprinkle cheese on top. Bake 30 minutes at 400°.
Cook broccoli according to package. Mix crackers in melted butter. Put part of crackers on bottom of baking dish. Layer with broccoli and as much cheese as you want. Cover with remaining crackers. Bake at 325° for 1 hour.
Combine 3/4 cup blackberries and sugar in container of an electric blender; top with cover and process until smooth. Press puree through a sieve to remove seeds. Combine yogurt and extract; stir. Layer blackberry mixture and yogurt mixture evenly in 2 (6 ounce) parfait glasses. If desired, garnish with blackberries and mint.
Cream together oleo and sugar. Stir in eggs, vinegar and molasses. Sift dry ingredients and add to first mixture. Mix all together well and shape into small balls about the size of small walnuts. (Use flour on fingertips.) Bake on greased cookie sheet 10-12 minutes at 325° or 350° oven. Makes 5 dozen, plus.
Cook first three ingredients until turning brown in color, about 12 to 15 minutes, over medium heat. Pour in buttered 8 x 8 pan. Place Hershey chocolate bars over top of mixture until melted and spread evenly. Sprinkle with chopped walnuts or pecans.
Pour water and soda over dates and cool. Set aside. Mix next 6 ingredients. Add cooled dates (do not drain) to mixture. Bake at 350° for 30 minutes. Cool. Break the cake in pieces. Place one layer in bowl, then Butterscotch Sauce, whipped cream and bananas. Repeat layers and end with whipped cream. Decorate with bananas.
Mix all ingredients together and pour into pie shell. Bake at 350° until done and knife inserted in center comes out clean.
Combine eggs, milk, vanilla, cinnamon and salt. Stir in brown sugar. Pour mixture into 13 x 8 x 2-inch baking dish. Add enough bread cubes and press into mixture to fill dish well and absorb liquid well. Scatter raisins over mixture and press in with fork. Place baking dish in shallow pan. Pour hot water into larger pan, 1 inch deep. Bake at 350° for about 45 minutes or until knife inserted into center comes out clean.
Chop onion and bell pepper; saute in butter. Mix soups, tomatoes and rice. Add vegetables and shrimp last. Bake at 350° approximately 30 minutes until golden brown.
Mix first 5 ingredients until light and fluffy. Add remaining ingredients and mix well. Roll in small balls onto cookie sheet sprayed with Pam. Flatten with fork dipped in sugar and cinnamon mixture. Bake at 350° for about 8 minutes.
In a large skillet, bring chicken broth to boiling. Add pasta and vegetables. Cover and simmer for 15 to 20 minutes, until pasta is tender. Stir in cream cheese until combined. Stir in milk, Parmesan cheese, basil and a dash of pepper. Gently stir in salmon. Cook until heated through.
Preheat oven to 350°. Grease and flour a 9 x 13-inch Pyrex pan. Mix eggs, oil, buttermilk and vanilla. Sift dry ingredients together. Add egg mixture and beat. Add boiling water and mix well (batter will be very thin). Bake in a Pyrex pan for 30 minutes. Immediately cover with topping; broil until bubbly. Watch carefully; topping burns easily.