HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill fruit jars with cucumbers, either whole or sliced. Put 1 clove of garlic and a sprig of dill in bottom of each jar and a sprig of dill on top, also 1 teaspoon alum. In a kettle, bring vinegar, water and pickling salt to a boil. Pour over pickles and seal. Process five minutes in boiling water. Let stand for 6 weeks before using. Makes 7 quarts of pickles.
Mix frozen juices with seltzer and 50/50 instead of tap water. Top with lemon and watermelon sherbet.
Spray inside of a large brown grocery bag with vegetable cooking spray (Pam). Pour popped corn into paper bag. In a bowl, combine brown sugar, margarine, corn syrup and salt. Microwave on High 2 1/2 minutes. Stir; microwave on High for 2 minutes. Stir in soda and add vanilla. Pour over popcorn in bag. Close bag and shake. Microwave on High for 1 1/2 minutes. Shake well and microwave for 1 minute more on High. Shake well. Add additional popcorn salt, if desired. Store in airtight container.
Put flower of love, good looks and sweet temper into a well-furnished house. Beat butter of youth to a cream. Mix together blendness of faults, self-forgetfulness, powdered wits and dry humor into sweet argument. Then add them to the first mixture. Pour into gently rippling laughter and common sense. Work it together until all is well mixed, then bake gently forever.
Cook the raisins, dates and water for 5 to 6 minutes. Add oleo. Cool. Beat in eggs and vanilla. Sift in flour and baking soda. Add nuts, if desired. Drop by teaspoon on ungreased cookie sheets. Bake 12 minutes at 350°. Makes 48 small cookies.
Mix ingredients together and knead well. Let set for about 15 minutes and re-knead well. Let set just a few minutes and roll out (thick or thin depending on your preference) in just enough flour so that it doesn't stick to the table. Place on a clean sheet in a cool place. Let rolled out dough dry just enough until you can still roll it into a roll. Slice to desired thickness. Place in plastic bags. Can be kept frozen for up to 6 months.
Preheat oven to 350°. Brown hamburger; drain grease. Add mushrooms, salt and pepper. Simmer for 5 minutes. Add spinach. Simmer until spinach is thawed. Drain the juice. Add mushroom soup, sour cream, garlic and oregano. Put mixture into a lightly buttered baking dish. Top with Mozzarella cheese. Bake for 30 to 35 minutes.
Heat oven to 400°. Combine yogurt, paprika, thyme, salt, pepper and garlic powder. Mix well. Coat chicken with mixture. Chicken may be covered and refrigerated overnight or until baking or bake immediately. Spray shallow roasting pan or jelly roll pan with vegetable spray. Combine bread crumbs and margarine in shallow dish, mixing well. Coat chicken in crumbs. Place in pan. Bake breasts for 25 minutes or until chicken is tender and juices run clear. Contains 5.3 grams of fat.
Mix well. Use flavoring of your choice. Pour in unbaked pie crust. Cook at 350° until done.
Cream margarine, sugar and eggs. Sift flour, baking powder and salt. Add to batter alternately with milk. Add lemon juice and lemon verbena leaves. Bake in greased and floured loaf pan for 1 hour at 350°.
The day before, add one maraschino cherry to each well of an ice cube tray, or carefully arrange cherries in a Jell-O ring mold. Fill with water and freeze overnight. Mix the rest of ingredients in a large punch bowl. Then add ice cubes or mold with cherries or 1 cup of ice cream sherbet (rainbow, orange or pineapple).
Blend shortening and sugars in a large bowl. Beat in vanilla and eggs. Add dry ingredients. Stir in 1/2 cup M&M's. Place on cookie sheet. Decorate tops with remaining candy. Cracking should occur. Bake at 375° for 10 minutes until golden brown. Makes 6 dozen.
Cream margarine and sugar. Mix in egg and flavorings. Measure flour; blend in dry ingredients. Refrigerate dough 2 to 3 hours until chilled. Roll dough to about 3/16-inch thick. Cut into shapes with cookie cutter that has been dipped in flour. Sprinkle with sugar. Place on greased baking sheet. Bake at 375° for 7 to 8 minutes.
Mix well. Pour into covered casserole. Bake 4 hours at 250° or 3 hours at 300°. Serve over rice or chow mein noodles. Serves 4.
Drain beans and peas. Place in casserole. Mix remaining ingredients, except onion rings. Add to bean mixture; stir until mixed. Place onion rings over top. Bake in preheated 350° oven for 20 minutes. Bread crumbs may be used instead of onion rings.
In a 13 x 9-inch pan, press mixture of pretzels, 3 tablespoons sugar and margarine. Bake at 350° for 15 minutes. When this crust is cool, cover with mixture of cream cheese, 1 cup sugar and 8 ounces of Cool Whip. Mix together jello, 2 cups boiling water, 1 cup cold water and 1 can cherry pie filling. Allow this mixture to cool until partially set. Pour on top of cream cheese mixture.
Beat eggs slightly. Add other ingredients. Place in ice cream freezer cylinder and add enough whole milk to fill cylinder to freeze line. Any flavors desired may be added to mix (i.e., 1 can Hershey's chocolate syrup, 2 to 3 cups peaches, etc.).
Cut potatoes and pork into small cubes and fry. Cut ham in small pieces. Fry onion, green pepper and garlic in oil. Add tomato sauce, cut pimentos and dry wine. Let tomato sauce and wine mixture set for a while. Add potatoes, pork, shrimp, ham and beaten eggs with the salt and pepper. Keep beating mixture on stove, stirring constantly. When the egg mixture begins to thicken, add the green peas. Continue stirring until the egg mixture is thick, but do not let it get too dry. Serve immediately with white rice. Serves 8.
Preheat oven to 325°. Lightly grease a 1 1/2-quart casserole. In a large bowl, combine corn and eggs. Mix well. Combine flour, salt, pepper, sugar and nutmeg. Stir into corn mixture. Add butter and cream; mix well. Pour into prepared casserole. Set casserole in pan; pour hot water to 1-inch depth around casserole. Bake, uncovered, for 1 hour and 10 minutes or until pudding is firm and knife inserted in center comes out clean. Serve hot. Makes 8 servings.
Take ice and cream, put it in the freezer for 1 hour. Take it out till it's not icy anymore, then eat it which is the best part.
Preheat oven to 350°. Mix all ingredients together in a large bowl. Using a cookie press, press cookies onto a cookie sheet. Bake at 350° for 9 minutes. Watch closely as the cookies burn easily.
Combine pretzels, margarine and 3 tablespoons sugar. Press mixture in bottom of well oiled 12 x 9-inch dish. Bake 12 minutes at 400°. Cool.
Combine sugar, flour, spices and salt. Mix with apples. Pour into unbaked pie shell. Sprinkle with sugar and place butter all around on top. Put second pie pastry on top. Cut slits to let steam escape. Bake at 400° for 50 minutes or until done.
Cube Velveeta cheese and melt in microwave. Mix together the cheese, picante sauce, milk and soup. Drain string beans and add to cheese mixture. Pour into casserole dish and bake for 25 minutes at 350°. Sprinkle onion rings on top and bake for 5 minutes more. Serves 6 to 8 people.
Heat oven to 350°. Place rhubarb in ungreased baking dish, 13 x 9 x 1 1/2-inch. Sprinkle with salt, if desired. Mix sugar, flour and cinnamon in large bowl. Cut butter into mixture until it resembles coarse crumbs. Sprinkle over rhubarb. Bake 40 to 50 minutes or until topping is golden brown. Serve warm with light or whipped cream. Serves 6.
Cook broccoli; drain. Saute onion in butter until soft but not brown. Stir in rice, soup and broccoli. Stir in a little cheese, if desired. Butter shallow 1 1/2-quart casserole dish. Place ingredients in prepared dish. Top with 1/2 cup of grated cheese. Cook in 350° oven for 30 minutes or until slightly browned or bubbly.
Mix ground chuck and other meat of your choice together. Cut large onion into small pieces. Boil these ingredients in big boiler; add salt and pepper to season. Pour off first water to remove some grease. Add water back to boiler. Add all other vegetables and tomato sauce. Season again with salt, pepper and garlic salt. Cook all this together for 1 hour on medium heat. Serves 6; if any leftover, freeze and serve at a later date.
Brown hamburger with onion soup mix. In 9 x 13-inch pan, layer hamburger, corn and potatoes. Top with shredded cheese. Bake at 350° for 30 minutes.
In a 6-quart boiler, boil chicken breasts until done. Remove and let cool. Remove chicken from bone. In another 6-quart boiler, melt butter, then add onion and cook until tender. Add salt and pepper. Add flour; let cook about 1 minute. Pour in 1 quart chicken broth and 1/2 gallon milk. Cook until it begins to thicken. Add mixed vegetables and chicken. Cook, uncovered, for 5 minutes. Pour in 4 of the unbaked pie crusts. Use the remaining pie crust to put on top. Bake in a 350° oven until golden brown. Makes 4 deep dish pies.
Pop the corn. Melt oil and butter. Add marshmallows over low heat. Mix nuts, M&M's and popcorn. Pour melted ingredients over mixture and stir thoroughly. Press into greased Bundt pan. Cool thoroughly 12 hours in refrigerator. Remove and slice. Can use angel food cake pan or 2 loaf pans.
Preheat oven to 400°. Spray 4 x 9-inch baking dish with cooking spray. Spread raw rice evenly in bottom of dish. Sprinkle onion soup mix over rice. Place chicken over soup and rice mixture. Mix cream of chicken soup and water, then pour over all. Cover tightly. Bake at 400° for 1 1/4 hours.
Preheat oven to 375°. Cream the butter and sugars. Beat in eggs and vanilla. Stir in dry ingredients. By hand, stir in chocolates and nuts. Make golf ball size cookies. Place 2-inches apart on cookie sheets. Bake at 375° for 6 minutes. Makes 9 to 10 dozen.
In large bowl, combine rice, peas, scallions and spinach. In a small bowl, mix together oil, lemon juice and pulp, basil, oregano and mustard. Toss half of the dressing with the rice mixture, then arrange sprouts on top of rice and drizzle the remaining dressing over them. (Sprouts are hot, tossed with rice, because they tend to mat and tangle when mixed.) Serve at room temperature in individual salad bowls. Makes 4 servings.
Mix first three ingredients and press in bottom of a 10 x 10-inch pan. Bake at 375° about 10 minutes.
Mix powdered sugar, milk, coconut, margarine, pecans and cherries. Mixture will be stiff. (I mix with my hands.) Roll into balls between the size of Whoppers and walnuts. Let one ball set for 1 to 2 minutes and if ball squats, mix in more powdered sugar. Finish rolling balls onto waxed paper. Let dry 30 minutes and turn balls over to dry on other side. Melt chocolate chips and paraffin wax in double boiler. Use toothpicks to dip balls into chocolate. Let dry on waxed paper. Store in airtight containers. Great for Christmas!
Mix first 9 ingredients in large bowl. Mix remaining ingredients and bring to boil for 3 minutes. Cool completely. Pour over vegetables. Store in airtight bowl. Good for many days.
Mix and boil in double boiler until thick. Keep stirring until smooth. Pour in baked crust. Serve with Cool Whip or whipped cream.
Cream oleo or butter with sugars. Add vanilla and eggs; mix well. Add flour and soda; mix well. Add chocolate chips and mix well. Bake at 350° in a 9 x 13-inch greased pan for 30 minutes. Cool and cut into squares.
Mix all ingredients together, except cheese. Place in casserole. Top with layer of Jack cheese and layer of Cheddar cheese. Heat until bubbly in a 350° oven.
Cook cabbage in boiling water for 6 to 8 minutes. Drain. Saute ham and onion in butter in skillet. Stir in flour. Add milk, stirring constantly until mixture thickens. Add 3/4 cup cheese, celery seed and salt. Place layers of cabbage alternately with layers of ham mixture in a 2-quart casserole. Combine bread crumbs, butter and remaining cheese. Sprinkle over top and bake at 350° until top is golden brown.
Mix all ingredients. Bake at 350° until done for about 35 minutes. Cool before icing.
Brown hamburger meat with onions and green peppers. Add other ingredients; let simmer for 1/2 hour. Serve on buns.
Cut avocado in half and take out seeds. Fill inside of each half with 1/3 cup cottage cheese. Drizzle 1 tablespoon French dressing over cottage cheese. Top with maraschino cherry.
Shred cabbage fine. Add water to cover and cook until tender. Beat egg; add sugar, salt, pepper and vinegar. Pour over drained, cooked cabbage. Heat for 5 minutes. Serves 6.
Brown ground beef in olive oil; add onion, catsup and Worcestershire sauce. Add sufficient water to prevent burning and simmer 20 minutes. Add kidney beans; salt and pepper to taste. Garlic powder and chili powder or oregano may be added. Continue simmering about 30 minutes more. Serve on buns, using only one-half of bun. Top with slice of cheese and melt in hot oven. Serve hot.
In large skillet, brown chuck and onion. Drain off grease. In a large casserole dish, combine chuck mixture with the pork and beans, mustard, catsup and vinegar. Mix well. Place bacon strips across the top. Bake at 350° for 30 to 40 minutes.
Have butter and eggs at room temperature. Grease, line bottom with wax paper, grease paper and flour a 10-inch tube pan. Preheat oven to 325°. Cream butter, shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Sift flour and salt together; add alternately to creamed mixture with milk, starting and ending with flour. Beat until smooth. Add flavorings. Remove bowl from mixer; fold in coconut. Pour into prepared pan and smooth top. Bake for 1 hour and 30 to 35 minutes, until golden brown, top springs back when touched lightly, cake shrinks from sides of pan and a cake tester inserted in center comes out clean. Place on wire rack; poke holes all over with a toothpick. Pour topping over while cake is still warm. Cool cake completely before removing from pan.
Mix pudding with milk, then fold in Cool Whip. Line 9 x 13-inch pan with graham crackers; cover with half the pudding mixture. Layer of graham crackers, then the other half of pudding mixture, layer of graham crackers, then cover with chocolate icing. Make the day before so crackers will soften.
Wrap garlic clove in foil and bake in oven for 30 minutes at 190°. Squeeze clove to remove cooked garlic. Mix with a pinch of thyme and the margarine. Spread on roll, toast, bagel, etc.
Boil chicken and debone. Remove skin of chicken before boiling. Place chicken pieces in saucepan and cover with broth from boiling. Add tomato sauce, most of the bottle of ketchup, salt, pepper, hot sauce, Worcestershire sauce and chopped onion. Cook low on simmer for 30 to 45 minutes. Water may be added if stew is too thick. Serve over rice or as stew.
Beat eggs on high speed of mixer for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine dry ingredients and fold into first mixture. Spread on greased and floured pan, 15 x 10 x 1-inch. Top with walnuts. Bake at 375° in preheated oven for 15 minutes. Turn out on tea towel that has been sprinkled with powdered sugar (spread with hand). Starting at the narrow end, roll towel and cake together. Cool in refrigerator.
In a mixing bowl, beat together cream cheese, margarine or butter and vanilla. Beat until light and fluffy. Gradually add 2 cups of powdered sugar, beating well. Slowly beat in enough of the remaining sugar to make the frosting spreadable. Frost the cake, topping with walnut halves. Cover and store in the refrigerator.
Make this dish the night before. Place bread in bottom of a greased pan. Mix eggs, cheese, milk, meats and mushrooms. Pour over bread. In the morning, bake in a 350° oven for 35 to 40 minutes. You may use any combination of meats and vegetables you like.
Drain pineapple (reserve 2 or 3 tablespoons liquid). Mix all ingredients. Serve with fresh fruit.
Combine first 8 ingredients in a medium saucepan and bring to a boil; reduce heat, and simmer 30 minutes. Remove from heat and pour liquid through a wire mesh strainer into a 2-cup liquid measuring cup, discarding solids. Return broth mixture to saucepan. Combine cornstarch and water, stirring until smooth; stir into broth mixture and bring to a boil. Cook 1 minute; remove from heat. Set broth mixture aside. Peel and devein shrimp; set aside. Heat olive oil in a cast-iron wok 10 to 15 minutes or until hot. Add shrimp, beef and broccoli; cook 1 to 2 minutes, stirring constantly. Add zucchini and remaining vegetables; cook 2 minutes, stirring constantly. Add broth mixture and cook until thoroughly heated. Serve over rice. Yields 4 servings.
Sift together the flour, sugar, baking powder, soda and salt. Add brown sugar, shortening, eggs and vanilla; beat well. Stir in oats, pecans and coconut. Roll dough in small balls and dip in sugar. Place on ungreased cookie sheet. Bake at 350° for 12 to 14 minutes. Makes 8 to 9 dozen.
Mix 2 cups crushed wafers and 1 stick melted margarine. Press into a 9 x 13-inch pan and chill. Mix powdered sugar with 1 stick margarine and softened cream cheese. (Best to mix with mixer.) Spread mixture over cooled crumbs. Slice bananas over mixture. Drain pineapple and spread over bananas. Top with Cool Whip. Garnish with cherries or chocolate syrup drizzled over all. Sprinkle with nuts. Enjoy!
Combine all ingredients in blender. Blend at high speed until ice is dissolved. May substitute other fruits and flavored yogurts as desired.
Combine juice concentrates and water in a gallon container. Stir well to mix. Just before serving, add soft drink.
Brown beef, onions and celery in heavy skillet. Arrange beef mixture and noodles in layers in 2-quart casserole. Combine soups, milk and seasonings. Pour over beef and noodles (stir a little). Cover and bake in slow (325°) oven for 1 hour. Uncover and sprinkle with bread crumbs. Bake 10 minutes or until brown. Serves 6.
Roll out bottom crust and fit into 9-inch pie pan. Break Ritz crackers coarsely into pastry-lined plate.
In small bowl of mixer, beat eggs slightly. Mix in syrup, sugar, butter, vanilla and salt; mix well. Stir in pecans. Pour into pie crust. Bake for approximately 45 minutes or until filling is set. Makes 6 servings.
In skillet, brown beef and onion; drain off fat. Stir in flour, salt and garlic salt. Add milk and cream cheese; cook and stir until mixture is thickened and smooth. Add a moderate amount of hot mixture to beaten egg; return to mixture in skillet. Cook and stir over medium heat for 1-2 min. or until thick. Stir in well-drained broccoli. Unroll one pkg. of crescent rolls. On floured surface, place the 4 sections of dough together, forming a 12x7 rectangle. Seal edges and perforations together. Roll to a 12-inch square. Fit into a 9-inch pie plate; trim. Spoon meat mixture into shell. Cut Monterey Jack cheese in slices; arrange slices atop meat mixture. Roll second pkg. of rolls to 12-inch square as before. Place on top of filling. Trim and seal edges with fork; cut slits for escape of steam. Brush top of pie with a little milk. Bake at 350 degrees for 40 min. If pastry browns too quickly, cover with foil the last 20 min. Let stand 10 min. before serving.
While potatoes cook, rinse and chop celery, green pepper and onion. Preheat oven to 350°. In large bowl, mash hot potatoes with 1/2 cup evaporated milk. (Leave it lumpy.) Mix in fish, onion, celery, green pepper, hot sauce and the other 1/2 cup milk. Spoon into sprayed baking dish. Sprinkle top with Parmesan cheese and black pepper. Bake at 350° for 40 minutes. Serves 6. Keeps well in refrigerator but does not freeze. Reheat in 350° oven for 15 minutes.
Combine milk, corn syrup, corn oil and egg in mixing bowl. Add pancake mix; stir until dry ingredients are moistened. Batter will be lumpy. Stir in blueberries and cottage cheese carefully. Pour 1/4 cup of batter for each pancake on hot griddle; cook until brown, turning once. Serve with blueberry syrup. Makes 8 pancakes.
First Layer: Mix graham cracker crumbs and melted oleo. Press in bottom of 9 x 13-inch pan.
Preheat oven to 350°. Cream sugar and oil* well. Add eggs and beat vigorously. Add pumpkin and stir. Mix dry ingredients together and add to first mixture, stirring well after each addition. May add nuts or raisins, if desired. Fresh pumpkin may be substituted for canned. Put in greased and floured 9 x 5 x 3-inch loaf pan or two smaller pans. Bake 1 hour at 350°. Let cool in pan.
Brown and drain bacon, hamburger and onion. Combine all ingredients. Bake at 350° for 45 to 60 minutes.
Take piece of foil for each dinner (two). In each foil, place small amount of each of the listed ingredients. Top each dinner with 1/2 can condensed cream of mushroom soup. Bake at 400° for 1/2 hour.
In a saucepan, combine tomatoes, corn and beans; heat through. Garnish servings with cheese and sour cream, if desired. Yield: 4 servings.
Into a one-piece, greased tube pan, put the following ingredients, one on top of the other: pineapple, pie filling and cake mix (dry). Sprinkle pecans over all. On top, dot with margarine in small pieces. Bake in a 350° oven for 1 hour. Serve warm or cold.
Soak cucumbers in salt water overnight (1/3 cup salt). Drain and dry. Boil vinegar, water and sugar 10 minutes or until clear. Add cucumbers and let stand over low fire until they lose their grass green color. Place 1 teaspoon mixed spices and a few dill on bottom of jar. Fill with pickles and hot syrup and place a few dill on top. Seal.
Cook cabbage until tender; drain off liquid. Add sugar, salt, peppers and margarine to cooked cabbage. Cook ground beef; season with salt, white pepper and onions until brown. Drain off fat. Mix soup and water in small bowl with a dash of white pepper. Pour cabbage in casserole dish. Top with ground beef mixture. Pour soup mixture over ground beef, all the way to the edge. Bake until bubbly, about 30 to 35 minutes.
Fry, dice and pat dry the bacon. Mix with cut flowerets, green onions and raisins. Refrigerate until needed.
Preheat oven to 350°. Spray Pam on 8-inch square pan. In mixing bowl, beat egg and egg white. Add sugar, Sweet 'N Low, vanilla and chocolate extract and beat well. Beat in cocoa and applesauce. With wooden spoon, gently fold in mixture of flour, baking powder and salt. Do not beat. Pour into pan and bake for 15 minutes. When cool, cut into 9 pieces. Each piece = 42 cal. and 1 gram fat.
Arrange apples in greased pie tin and dot with butter. Sprinkle with 1 tablespoon sugar and 1 1/2 teaspoons cinnamon. Sift flour, baking powder, salt and 1/4 cup sugar together twice. Cut in shortening. Add enough milk gradually to make a soft dough. Spread over apples. Bake in hot oven at 400° until apples are tender. Turn out upside down. Serve hot with whipped cream. Sprinkle cinnamon and chopped nuts. Serves 6.
Saute vegetables in dressing. Add cream cheese, milk and Mozzarella cheese; stir over low heat until cheese is melted. Stir in Parmesan cheese. Pour over hot spaghetti and bacon. Sprinkle with additional Parmesan cheese, if desired. Makes 6 servings.
Mix cocoa, sugar, flour and salt together. Stir in 1/4 cup milk until ingredients are moistened. Add remaining milk, butter and egg yolks. Cook until thickened, stirring constantly. Pour into baked pie shell. Beat 2 egg whites until frothy. Add 2 tablespoons sugar; continue beating and beat until egg whites form peaks. Spread on pie; brown lightly in 325° oven.
Line bottom of 3 pie pans with crushed vanilla wafers. Stand remaining wafers around sides of pan. Mix together in saucepan the sugar, pineapple juice and egg whites; bring to a boil, stirring constantly. Remove from stove; add the jello. Whip the evaporated milk; sweeten to taste. Add to the jello mixture and mix thoroughly. Let stand in the refrigerator until firm.
Beat egg. Add vinegar and enough water to equal one cup. Mix flour, salt and shortening until it looks like meal (fine crumbs). Add liquids to flour and mix well. Separate into 6 balls and place into ziploc bags and freeze. Ready to roll out and bake.
Mix beef, milk, soup mix, egg, crumbs, salt, pepper and 3 tablespoons ketchup. Form in shallow microwave-safe loaf pan. Mix the brown sugar, 3 tablespoons ketchup and mustard. Spread over meat. Microwave 12 to 14 minutes, rotating once. Remove from oven. Cover with wax paper; let stand 10 minutes.
Mix all together while potatoes are frozen. Pour into 9 x 13-inch greased baking pan. Melt 1 stick margarine and mix with 1 1/2 cups crushed corn flakes. Sprinkle on top of potatoes. Bake at 325° for 1 hour or until bubbly.