HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put cucumbers in container (not aluminum); cover with lime and water. Soak 24 hours. Drain cucumbers and wash off lime. Cover with water and soak 3 hours.
Place peaches in a baking dish. Mix margarine, flour and sugar together and place on top of peaches in baking dish. Bake at 350° for 1 hour.
Combine flour, sugar and salt. Add milk, butter and egg yolks. Add lemon rind and juice. Fold in egg whites. Pour in a baking dish; set pan in hot water. Bake on low rack of oven for 1 hour at 325°. Cake should be light brown on top.
Cover liver in boiling water. Simmer 10 to 12 minutes. Drain and cut into small cubes. Brown liver, onion, pepper and celery in hot fat. Mix rice and tomato juice with liver and vegetables. Add salt and pepper. Bake at 350° for 1 1/2 hours. Serves 5 to 6.
Combine cucumbers, onion and pepper in a large bowl. Add salt and celery seed. Heat vinegar and sugar until dissolves. Cool. Pour over veggies. Cover and refrigerate overnight. Stir several times.
Saute steak in oil until brown. Add onion and cook 2 minutes. Stir in carrots, broth and mushrooms with liquid and seasonings. Bring to boil. Reduce heat. Cover and simmer 10 minutes. Add celery and cook 10 minutes more. Dissolve cornstarch in 1/4 cup water. Stir into meat/vegetable mixture. Cook, stirring constantly until thickened. Serve over beds of fluffy rice. Serves 6.
Marinate meat in Italian dressing for 4 hours or longer. Heat skillet until very hot and add meat, stirring constantly. Push to sides and add onions. When onions are transparent, add bell peppers and continue stirring until limp. Place 1/4 cup of mixture in the middle of tortilla. Add toppings, roll and enjoy.
Mix sugar and oil. Beat egg; add to mixture. Add rhubarb and milk. Sift flour, salt, soda and cinnamon; add to other mixture. Bake at 350° for 35 to 40 minutes.
Fry onions in butter. Add curry powder. Add meat and all other ingredients. Stir until meat is turning brown (half cooked). Pour into oven dish. Blend eggs in 1 1/2 cups of milk. Pour over meat. Put bay leaves on top. Bake at 350° until milk is set and meat is done.
Wash scallops and pat dry. Heat oil in skillet and brown scallops at high heat for 1 minute. Add wine, tomatoes, basil and pepper. Lower heat and continue cooking until scallops are cooked through, but not tough and tomatoes are heated. Serve at once.
Quarter and core apples; cook with peelings until done. Run through sieve. Add rest of ingredients. Cook all for 30 minutes. Put in hot jars and seal. Makes 8 1/2 pints.
Mix and spread over top of warm cake. Place about 3 inches from broiler until mixture browns slightly.
Combine 1 c. sugar, flour, nutmeg and salt. Toss with rhubarb. Let stand 15 minutes. Spoon into pastry crust. Combine milk, eggs and 1/2 c. sugar. Pour over rhubarb. Top with lattice crust. flute edges. Bake in hot oven 450° for 15 minutes. Reduce heat to 350° for 20 to 25 minutes longer.
Pour boiling water over bran and let stand 15 minutes. Sift flour, soda and salt. Cream shortening and sugar; add eggs and cream until fluffy. Stir in bran. Add flour mixture and buttermilk. Fill well-greased tins 2/3 full and bake at 400° for 20 to 25 minutes. Makes about 3 dozen. Mixture will keep 2 or 3 weeks in covered container in refrigerator. Do not stir.
Preheat oven to 250°. In large shallow roasting pan, combine popcorn and chow mein noodles. Melt margarine and stir in seasonings. Pour over popcorn mixture and toss to coat. Bake 1 hour, stirring every 20 minutes. Spread on paper towel to cool. Store in airtight container.
Cream oil, brown sugar and sugar together. Add eggs, one at a time, beaten well. Add eggs, one at a time, beating well after each addition. Mix flour, baking powder and salt, then add to mixture. Stir in remaining ingredients. Drop by small teaspoon on cookie sheet and bake at 350° for 12 to 15 minutes. If cookies flatten out too much, add a little more oatmeal.
Combine mayonnaise, sugar, vanilla and cocoa. Add alternately water, flour and soda. Bake at 375° until moist, about 30 minutes.
Mix together and bake 15 minutes in a 350° oven. Good served with crackers like Ritz, Sociables and such.
Brown meat in oil over high heat in skillet, leaving meat in coarse chunks. Add onions; reduce heat to medium and cook until onion is tender, but not brown. Add seasonings, tomatoes, corn and bouillon; bring to a boil. Stir in green peppers. Bring to a boil again. Stir. Remove from heat. Cover and let stand 5 minutes. Fluff with fork. Makes 4 servings.
Have all ingredients at room temperature. Cream margarine, Crisco and sugar. Add eggs, one at a time and beat after each addition. Add dry ingredients and milk with dry ingredients added first and last. Beat after each addition. The vanilla is added to the milk. Bake in a 10-inch tube pan for 1 1/2 hours at 325°. Cool in the pan for 15 minutes before turning out.
Place all ingredients into a large pot. Bring to a boil. Cover and simmer 45 minutes.
Heat butter, sugar and milk for 3 minutes. Remove from heat and add remaining ingredients. Drop by spoonful on waxed paper. Yield 3 dozen.
Dump ingredients into 9 x 13-inch pan in order given. Do not mix. Bake at 350° for 50 minutes.
Combine cream cheese and brown sugar. Mix well. Let stand 15 minutes. Stir in sugar, vanilla and almond chips. Cover and chill 8 hours. Can substitute almond chips with butterscotch and the vanilla flavoring to almond.
Mix together, form loaf and cook at 350° for 45 minutes to an hour. Spicy/hot.
Prepare cake according to package directions. Bake in a 13 x 9-inch greased and floured pan until done. While hot, punch holes in cake and pour Eagle Brand milk over cake. Spread caramel topping over cake. Refrigerate overnight.
Sprinkle gelatin over milk in saucepan. Heat slowly, stirring, until gelatin is dissolved. Remove from heat; add remaining ingredients. Cool slightly. Pour into large mixing bowl. Beat with electric mixer until light and fluffy and forms soft peaks. Pour into shallow dish; refrigerate for 30 minutes. Cut into small squares to serve.
In saucepan, saute onion in butter and olive oil. Add salt, pepper, tomatoes and water. Bring to a boil. Add spinach and rice. When spinach is separated, reduce heat to medium; stir well. Cover and simmer 15 minutes.
In a large skillet on medium-high heat, cook broccoli, zucchini, pepper, onion and basil in margarine until tender. Stir in tomatoes and mushrooms. Toss vegetable mixture with hot fettuccine. Serve with Parmesan cheese, if desired. Serves 5.
Spread thin. Makes one jelly roll pan or 3 coffee cake pans. Bake at 350°.
Beat ingredients together until batter is smooth. Let stand 1 hour. Drop from spoon into boiling stock. Cook, covered, 25 to 30 minutes. Makes 6 servings.
In 2 round 9-inch cake pans, put 1/3 cup brown sugar, 3 tablespoons dark Karo and 1/4 cup melted oleo. Mix and sprinkle nuts in each pan.
Boil carrots and onion in milk until carrots and onion are soft, being very careful not to burn. Remove carrots and onion from milk. Place milk in top of double boiler; thicken with butter and flour, which have been combined to a smooth paste. Stir constantly until thickened. Add cheese; stir 3 minutes. Remove from fire. Add beaten egg yolks, salt and pepper.
Saute onion in olive oil very slowly until translucent. Increase heat, stirring frequently until golden brown. Add remaining ingredients. Stir until blended. Serve immediately over hot angel hair or vermicelli pasta.
Cook frozen vegetables according to directions, then drain and set aside. Combine cream cheese, milk, butter and onion salt; stir until cream cheese melts. Stir in Parmesan cheese. Add vegetables; heat well.
Mix first 3 ingredients. Add dry ingredients that have been sifted together. Add prunes, apples and nuts. Bake in a 10-inch tube pan that has been greased and floured at 350° for 1 hour and 30 minutes or until tested done. Cool 15 minutes and invert onto rack. Dust with powdered sugar.
Preheat oven to 350°. Chop crackers and nuts in blender. Gradually add sugar and baking powder. Add vanilla. Beat egg whites until stiff and fold them into blender. Put mixture in a greased 8-inch pie plate. Bake for 30 minutes. Cool. Whip the cream with sugar to taste. Spread on top. Garnish with chocolate shavings. Refrigerate 3 hours.
Mix sugar with 3 cups water in saucepan; bring to a boil. Reduce heat; simmer for 20 minutes or until thickened. Remove from heat. Add vanilla beans; let stand until cold.
Mix cucumbers, onions and salt. Let stand 2 or 3 hours. Drain and rinse well. Mix sugar and vinegar; pour over vegetables, stirring, until sugar is dissolved and syrup is thin. Divide into plastic containers, cover tightly and freeze. Pickles will be ready in 3 days.
Stir together eggs, Karo syrup (light or dark), sugar and margarine until well blended. Stir in cranberries, pecans and orange rind. Pour into pastry shell. Bake in 350° oven about 1 hour or until knife inserted halfway between center and edge comes out clean. Cool on wire rack. Makes one 9-inch pie.
Stir together yogurt and herbs; then stir in Parmesan cheese. Set a small colander or funnel over a bowl. Place a double layer of clean cheesecloth for cooking in the colander or funnel. Spoon yogurt mixture into cheesecloth-lined colander or funnel; cover and place in refrigerator for at least 8 hours or overnight (allowing yogurt to drain). Makes 8 (1 tablespoon) servings.
Drain cherries and pineapple. Add enough water to juice to make 2 cups. Make Jell-O as directed on package. Soften cream cheese with a little pineapple juice to keep from lumping. Mix in cherries, pineapple and nuts; pour into Jell-O which has just begun to set. Mix well and chill.
Prepare topping: In small bowl, mix brown sugar, walnuts and 1/2 cup chocolate chips; set aside. Preheat oven to 350°. Grease and flour a 13 x 9-inch baking pan. Into large bowl, measure flour and remaining ingredients except remaining chocolate chips. With mixer at low speed, beat unti mixed, constantly scraping bowl. Increase speed to high and beat 2 minutes, occasionally scraping bowl. Stir in reserved chocolate chips and pour into pan. Spread topping over the batter. Bake 40 to 45 minutes until toothpick inserted in center of cake comes out clean. Cool in pan on rack.
Brown together hamburger meat and bacon. Add onions and garlic. Drain excess liquid. Add catsup, salt, brown sugar, mustard, vinegar and beans. Mix well. Put in a large dish. Bake for 45 minutes at 350°.
When water is boiling, add tapioca. Boil 8 to 10 minutes at a medium boil, stirring until it is clear and tapioca is soft. Add cherry jello, sugar, fruit cocktail and crushed pineapple. Refrigerate. Right before serving, fold in Cool Whip.
Cook Steak-umms, sliced onion and sliced mushrooms in 1 tablespoon margarine; drain. Put mixture back in the pan after draining. Put the cheese on top; heat until cheese is melted. Put mixture into rolls. Top with lettuce and sliced tomato. Makes 4 sandwiches.
Blend cottage cheese in a blender or food processor until it is smooth and creamy. Add green onions to the mixture or season with dried onion soup mix or your favorite seasonings.
Brown ground beef with onion, salt and pepper. Drain. Cook rice. Combine beef, rice, Parmesan cheese, 1/2 can tomato sauce and corn. Stuff peppers with mixture. Sprinkle each pepper with Parmesan cheese and evenly pour remaining tomato sauce over each pepper. Cover with Saran Wrap and cook on High in microwave for 20 to 25 minutes. Remove wrap and sprinkle grated cheese on top. Re-cover and cook just long enough to melt cheese.
Pare potatoes and slice thin. Peel onions and slice. Alternate layers of potatoes and layers of onions. Sprinkle onion layers with mixture of flour, salt and melted margarine (top layer must be potatoes). Pour hot milk over all. Cover and bake at 375° for 45 to 50 minutes. Uncover and continue baking for 15 minutes.
Mix together the meat, soup mix and eggs. Use 3-minute quick oats to hold together (small amount). Make small meatballs. Spray a 13 x 9-inch baking dish with Pam. Place meatballs in dish.
Saute onions in butter. Brown kielbasa in frypan. Combine kielbasa, onions and green pepper in large covered pot or crock-pot. Add brown sugar, barbecue sauce and water. Simmer, covered, for 1 hour or until kielbasa is tender (longer, if in crock-pot).
Mix lemon juice and orange juice as directed. Dissolve cherry jelly in hot water. Add sugar. Add to mixture. Add pineapple juice. Just before serving add ginger ale. Pour over chipped ice. Makes 6 quarts.
In large bowl, cream butter with sugar until light and fluffy. Beat in powdered sugar. Add oil and eggs; beat well. Gradually add flour; stir in vanilla. Cover dough and chill 2 to 3 hours or overnight.
Mix cornstarch and cold water. Add this to boiling water. Stir until mixed well and slightly thick. Add food color of choice to cold water if colored paste is desired; cool. Store in airtight container at room temperature.
Sift together flour, soda, salt, cinnamon and nutmeg. Combine pumpkin, sugar, buttermilk and egg. Add the sifted dry ingredients and soft butter. Beat until well blended. Stir in nuts. Spread in a well-greased 4 x 8-inch loaf pan and two individual loaf pans. Bake the larger loaf for 45 minutes to 1 hour at 350° or until toothpick inserted in middle comes out clean.
Place carrots in a buttered 1 1/2-quart casserole. Stir in croutons and cheese. Combine remaining ingredients and pour over carrot mixture. Bake, uncovered, at 400° for 20 minutes or until brown. Yields 6 servings.
Combine concentrates and water. Place ice cream and sherbet in bottom of punch bowl. Break in small pieces with large spoon. Add juices. Garnish with orange slices. Yields 30 servings.
Put egg in large mixing bowl. Beat with fork. Mix in peanut butter, vanilla, salt and 1 cup sugar, then stir in other cup of sugar. Cool. Roll mixture into balls, then in chopped nuts. Place on waxed paper. Chill in refrigerator for at least 1 hour.
Pop out frozen pie crust from foil pan and place right side up on waxed paper to thaw, approximately 15 minutes. Set aside second pie crust.
Form dough into golf ball size. Bake on ungreased cookie sheet at 375° for 8 minutes.
Mix the ingredients and pour into pie shell.	Bake 30 to 35 minutes at 350°.	This smells delicious while cooking and tastes delicious as well.
Cook hamburger meat; drain. Add taco mix and simmer about 5 minutes. Add tomatoes and kidney beans. Cook about 5 minutes and add crushed Fritos. Stir. Put in dish and add strips of cheese for garnish.
Stir all ingredients together. Add enough sweet milk to moisten. Add 2 tablespoons Wesson oil. Bake at 375°. Bacon or hamburger can be added, also garlic salt.
Make your creamed potatoes as you normally do. Add dressing mix to your potatoes while mixing.
Mix and boil for 2 minutes. Add vanilla and beat. Let cool until thicken.
Mix well all ingredients in order listed. Spoon mixture into 18 to 20 foil baking cups in muffin pans. Cover and freeze for 6 hours or overnight. Remove from freezer 10 minutes before serving.
Sift together the flour, salt and sugar in pie pan. Whip together the milk and oil and pour over flour mixture. Mix together in pie pan with fork until flour is completely dampened. Shape into pie pan with fingers. Fill as is or bake, then fill. Bake at 350° for 20 to 25 minutes (until light brown).
Combine honey, soy sauce, brown sugar, prepared mustard and vinegar in a shallow pan. Roll pork tenderloins in mixture; marinate 1 hour, turning once or twice. Set oven at 350°.
Stir shortening to	soften; gradually add sugar, creaming until light. Add	eggs; beat until light and fluffy. Sift together dry	ingredients; add to creamed mixture alternately with applesauce, beating after each addition; stir in nuts. Pour into paper-lined 9 1/2 x 5 x 3-inch loaf pan. Bake in a moderate oven (350°) for about 1 hour. While still warm, top with sugar glaze; mix 1/2 cup sifted confectioners sugar and 1 tablespoon water.
Beat egg; add milk. Add salt, sugar, flour and baking powder. Add egg and milk. Beat until smooth. Pour batter into funnel, holding finger over the bottom. Swirl batter into fry pan of hot oil, from center out. Fry until golden brown. Drain on paper towels. Top with confectioners sugar.
Heat oven to 350 °. Divide apples in 2 custard cups. Sprinkle water over apples. Mix other	ingredients until crumbly and sprinkle over apples.	Bake, uncovered, until the topping is	light brown and apples are tender, 25 to 30 minutes. Makes 2 servings.
Lightly brown beef in hot skillet; add onion and salt and continue cooking until onion is tender (about 5 minutes). Add water, vinegar and ginger. Move meat mixture to sides of skillet. Add vegetables and bring to a full boil over medium heat, separating vegetables with fork. Stir until sauce cubes are blended. Reduce heat; cover and simmer 3 minutes. If desired, serve over cooked noodles. Makes 3 servings.
Spread	mayonnaise on	bread.	Sprinkle on bacon bits. Add lettuce and tomatoes. Less than 150 calories.
Place sliced strawberries in pie shell. Mix sugar, water and cornstarch and cook until thick. Add jello and mix until dissolved. When a little cool, pour over berries and chill. Serve with whipped cream.
In a heavy skillet or Dutch oven, fry the bacon until crisp. Remove and drain on paper towel. Saute in bacon drippings the onion, celery and bell pepper until tender. Stir in tomato sauce and a little water (about 2 ounces). Add parsley, basil, sugar, salt and pepper. Simmer 5 minutes. Add creamed corn and 1/2 can water. Stir in crumbled bacon. Blend well and simmer over low heat for 30 minutes. Serve over cooked rice.
Blend eggs, honey and salt. Add remaining ingredients except nutmeg. Blend well. Butter a 1 1/2-quart baking dish; pour in mixture and sprinkle nutmeg over top. Set dish in a pan of warm water and bake in preheated very slow oven (250°) for 2 hours or until firm. Cool; chill. Makes 4 to 6 servings.
Place potatoes in a large bowl. Separate eggs. Chop whites and add to potatoes with onion and celery. Toss gently. In another bowl, mash yolks with salad dressing, cream, vinegar, mustard and salt. Pour over potatoes and stir to coat. Garnish with parsley. Cover and chill. Yield: 16 to 20 servings.
Grease pans. Bake 1/2 hour at 375°. Knife will come clean when done. Don't overbake. Makes 2 (9-inch) pies.
Cut steak into 1-inch squares. Fry in a bit of butter sprinkled with a bit of onion soup mix. After completely fried add a large can of mushroom soup and simmer for approximately 45 minutes, stirring occasionally.
Place peaches in square glass Pyrex dish. Mix remaining ingredients until crumbly; sprinkle over peaches. Nuke uncovered on high for 6 minutes. Rotate dish half a turn and nuke another 4-6 minutes. Serve with ice cream or Cool Whip. Conventional oven: 30-35 minutes at 375 degrees.
Sift flour before measuring, then resift with sugar, salt, baking powder and soda. Beat eggs, then mix with buttermilk. Combine the dry and liquid ingredients with a few quick strokes, then add melted butter. Mix ingredients well, but with as few strokes as possible. Batter will be lumpy. Bake on hot griddle until brown. Serves: 20 (4-inch cakes).
In blender, combine all ingredients until smooth. Put into serving bowl. Cover and refrigerate for 30 minutes. Will keep for 2 weeks. Serve with cherry tomatoes, carrots, celery, etc.
Mix cake mix as directed on package. Add 1/4 cup evaporated milk and 3/4 cup melted butter. In double boiler, melt caramels and 1/4 cup evaporated milk. Pour 1/2 cake mixture in 9 x 13-inch cake pan. Bake 20 minutes until done (firm). Pour caramel mixture over and spread. Pour chopped pecans and chocolate chips over mixture. Pour remainder of cake mixture over it. Bake 10 minutes. Better if stands for 24 hours.
Saute in olive oil the chopped onions, garlic and tomatoes. Add remaining ingredients and simmer 45 minutes.
Mix flour, salt and Crisco until mealy; add water. Mix, then refrigerate for several hours. Roll out. This is for a 2 crust pie. Put in a 9-inch pan and trim excess off the edges. Bake at 375° to 400° until golden brown.
Mix in the order given and pour into 2 baked pie shells; chill. Freezes well.
In a serving bowl, combine all ingredients except radishes. Mix well. Refrigerate at least 4 hours, to blend flavors. Just before serving, add radishes and toss.
Mix first 3 ingredients and press in a 13 x 9-inch pan. Bake for 20 minutes at 350°. Mix sugar, baking powder and salt. Add eggs and lemon juice. Pour over baked crust and bake for 25 minutes at 350°.
For jellied cranberry sauce: Bring water and cranberries to a boil; boil for five minutes. Put mixture through strainer or food mill. Stir in sugar and return to boil; remove from heat. Pour into mold or other container; lay waxed paper directly on surface to prevent formation of skin; cool slightly and refrigerate.
Cook celery and onion in butter until tender, but not brown. Blend flour in. Add remaining ingredients, except bacon. Cook, stirring occasionally, until slightly thick. Reduce heat; cook slowly for approximately 20 minutes. Garnish with bacon. Serves 2.
Mix cream cheese, mayo, onion, parmesan, cheese, and pepper. Cut bread in squares or rounds and trim crust and bake at 300° for 5 minutes to harden. Spread mixture on bread. Sprinkle with parmesan and paprika, (freeze like this) or broil until puffy and golden brown on top, watch closely.
Cook zucchini and drain. Mix rest of ingredients and put in greased baking dish. Sprinkle bread crumbs on top. Bake in 350° oven for 30 minutes.
Peel and slice potatoes. Combine cream, flour, salt, pepper, paprika, garlic powder and onion. Layer potatoes, creamer mix and butter alternately in casserole dish. Pour boiling water over potatoes. Bake at 350° for 1 to 1 1/2 hours.
Take meat off chicken bones and place in greased dish. In bowl, mix celery soup and milk and pour over chicken. Mix Stove Top stuffing with 2 cups of chicken broth and spread over chicken. Bake at 350° for 35 to 40 minutes.
*To sour milk, add enough milk to 1 teaspoon vinegar to make 1/3 cup. Prepare ahead and let stand.
Use any hot roll recipe. Add a little flour to make dough stiff. After shaping, let rise not quite double. Bake 30 minutes in a 275° oven. Cool and store in airtight bags. Can store in refrigerator for up to 2 weeks. Bake at 425° for 5 to 7 minutes.
Dissolve gelatin in 1 cup boiling water. Drain oranges; save syrup. Add water to syrup to make 1 cup. Pour into gelatin; mix and chill until slightly thickened. blend in sherbet; beat with electric beater until well blended. Place mandarin oranges into 1-quart mold. Add gelatin mixture; chill until firm. Serves 4.
Place egg yolks, pumpkin, sugar, vanilla, salt and spices in top of double boiler. Cook over hot water, stirring constantly, until it begins to thicken. Mix unflavored gelatin with cold water. Dissolve gelatin in hot pumpkin. Refrigerate until congealed. Beat egg whites and sugar until stiff. Fold into chilled pumpkin. Pour into baked crust. Keep refrigerated until serving.
Mix together first 6 ingredients for 3 minutes, then mix together sugar, pecans and cinnamon. Grease and flour a Bundt pan. Pour a little batter in bottom of pan. Then add the sugar mixed with cinnamon and sprinkle with nuts. Pour rest of batter over that. Bake at 350° for 40 to 50 minutes (check for doneness in 35 minutes).
Fry onion in butter and brown meat. Add soup and water; bring to full boil. Add cooked noodles, corn, mushrooms, olives and all seasonings. Pour in greased casserole and bake 45 minutes at 350°. Sprinkle grated cheese on top. Let stand 15 minutes before serving.
Prepare pie crust mix; roll out for 2-crust 9-inch pie. Line pie plate with one crust. Combine meat, milk, soup mix, pepper and allspice. Lightly pat into pastry-lined pie plate. Top with potatoes. Adjust top crust. Seal and flute edges. Cut design in top pastry. Bake at 350° for 1 hour or until brown.
Beat sugar and shortening until creamy. Add egg; set aside. Blend remaining dry ingredients. Slowly add to sugar mixture. Add flavoring; mix well. Chill 1 to 2 hours.
Do not grease pan! Pour pineapple and peach pie filling into a 9 x 13-inch pan. "Dump" dry cake mix over fruit. Dot with butter. Sprinkle nuts over top. Bake at 350° for 1 hour.