HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel cucumbers completely. Slice fine with slicer. Drain off juice. Sprinkle with salt, pepper and caraway seed. Peel and dice soft-boiled potato. Mix with cucumbers. Pour oil and vinegar over mixture. Sprinkle with a touch of garlic. Chill.
Combine crumbs, sugar and butter. Press in long pan; chill. Beat cream cheese, sugar and milk until smooth. Fold in 1 small Cool Whip; spread over crust. Next, layer drained pineapple. Using 3 1/2 cups cold milk, prepare pudding. Pour over pineapple. Chill. Before serving, add 1 small Cool Whip on top. A real good summertime dessert.
In a large saucepan heat oil. Brown meat on all sides. Add onion and carrots, saute for 5 minutes. Stir in water, tomatoes, bouillon, marjoram and pepper. Bring to a boil. Reduce heat. Simmer, covered, 1 hour. Skim fat. Add mushrooms and rice. Simmer 30 minutes longer. Remove meat from bones and cut into bite size pieces. Return meat to soup. Add parsley. Heat until hot. Makes 3 quarts.
Combine all ingredients, being careful not to break shrimp into small pieces. Serve on lettuce with tomato wedges. Serves 6 to 8.
Combine dry ingredients. Separate eggs and beat whites until stiff, gradually beating in half of the sugar. Beat egg yolks with the remaining sugar until thick. Add vanilla and lemon juice. Slowly add water. Fold in egg whites, dry ingredients and butter just to blend. Bake in a greased, floured pan at 350° for 25 minutes. Cool in pan for 10 minutes before removing.
Brown meat and onion seasoned with salt, pepper and garlic powder. Drain. Add Ro-Tel, soup and milk. Heat. Spray 9 x 13-inch baking dish with Pam cooking spray. Cut or break tortillas into bite size pieces and lay in baking dish. Pour half of mixture over tortillas and sprinkle with grated cheese. Repeat for another layer. Bake at 375° for 15 minutes.
Grease a 9 x	13 x 2-inch pan. Brown meat and drain. Add dry spaghetti mix, tomato paste and water. Bring to a boil; turn off burner.	Cook lasagna noodles.	Mix cottage cheese, Mozzarella	cheese	and egg. Place in pan as follows: noodles, meat sauce and cheese mixture. Repeat. Bake at 350° for 30 minutes or until bubbly.
Heat oven to 375°. Mix baking mix, brown sugar and margarine until crumbly. Stir in nuts. Press in ungreased 13 x 9 x 2-inch pan. Bake until light brown 10 minutes. Cool.
Boil sugar, water and salt to hard-boil stage (248° to 250°) on thermometer. Place marshmallow cream in large bowl and stir in hot syrup. Continue stirring until slightly stiff. Fold in vanilla and fruit/nuts. Pour into buttered 8 x 8 pan or drop by teaspoon on tray lined with wax paper. Let cool. Enjoy!!
Mix all ingredients together, adding only half of tomato sauce. Mold into loaf pan or baking dish. Add remaining sauce over top and bake approximately 1 hour.
Let ice cream soften, then mix all together. Put in freezer until ready to serve, then cut into little squares.
Mix sugar, flour and juice. Add pineapple and cheese. Pour into casserole. Butter crumbs and sprinkle on top. Bake at 350° for 20 to 30 minutes until browned.
Melt butter in saucepan. Add sliced onions and fry without browning, stirring constantly. Add cooked tomatoes and bring to a boil. Add salt, soda and scalded milk to tomatoes seasoned with salt and pepper. When it comes to a boil, add dumplins made from the recipe following.
Peel tomatoes. Core and cut into slices or small pieces. Combine all ingredients in large, heavy kettle. Heat to boiling. Cook; stir frequently until mixture thickens (about an hour). Cool; stir and place in hot, sterilized glasses. (Can be frozen, if desired.) Good with all meat dishes.
Cream butter and Crisco together. Mix the rest of the ingredients. Drop by teaspoonfuls on a cookie sheet. Bake in a 375° oven for 15 minutes or until brown. These cookies are made without sugar; instead applesauce with fruit is used.
Combine corn flakes and melted butter. Set aside. Combine remaining ingredients together. Spoon mixture into casserole pan and sprinkle with topping. Bake at 325° for 35 minutes. Yield: 6 servings.
Scald milk. Beat eggs; add sugar and milk. Add scalded milk slowly. Place mixture in a double boiler and cook until thick as cream, or until it coats a spoon. Add vanilla. Serve with whipped cream or whipped topping, if desired. Serves 20 to 24 inches. This recipe may be cut in half.
Mix all together, except bacon, in Pyrex baking dish. Arrange bacon on top. Bake 1 1/2 hours at 350°.
Combine all ingredients. Pour into a large casserole dish. Bake at 350° for 25 minutes. Crush small box of Ritz crackers. Melt 1 stick of butter and mix with crushed crackers. Spoon on top of casserole. Bake for 20 minutes more.
Combine ingredients in order given, folding in egg whites last. Place mixture in well-greased pan and bake in a moderately hot oven. Serve with white sauce.
Whip cream cheese until fluffy. Gradually add milk, continuing to beat until well blended. Add lemon juice and vanilla. Blend well. Pour filling into crust. Chill for 2 to 3 hours. Top with cherry pie filling.
Remove skin and fat from chicken pieces. Pierce meat in several places with long fork prongs, and place chicken in a bowl. Combine garlic, oregano, onion, orange juice, wine and salt. Pour mixture over chicken. Cover and marinate in the refrigerator for about 1 hour.
Chop all ingredients fine. Cook until thick over low heat, stirring often (about 1 1/2 hours). Seal while hot.
Grease a 9 x 13-inch pan. Melt butter. Combine with dry cake mix and 2 eggs. Press in pan. Combine 2 eggs, softened cream cheese, vanilla and powdered sugar. Pour over base. Bake at 350° for 40 minutes. Cool and dust with powdered sugar.
Combine rice, milk and sugar. Cook until thick and creamy, about 10 to 15 minutes, stirring occasionally. Cool and fold in remaining ingredients. Spoon into serving dishes. Chill. Makes 12 servings, about 1/2 cup each. Add cherries on top if desired.
Slice lean meat in 1/4-inch slices. Season with salt and pepper. Place in oven, draped over bar. Put a cookie sheet under to catch drips. Bake at 120° for 8 hours; leave door open 1-inch.
Cook meat, onion and celery until meat is browned. Place meat mixture and remaining ingredients in a large pot. Cook approximately 1 hour. Freezes well, also.
Sprinkle Sugar Twin over bananas and stir until dissolved. Beat eggs well and blend into bananas. Sift dry ingredients; add nuts and coconut and blend into banana mixture until just mixed. Pour into greased loaf pan. Bake at 350° for 25 minutes. Lower heat to 300° and bake approximately another 25 minutes. Cake should be moist, but springy to touch.
Mix together the first 4 ingredients. Layer half of the chips, half of the chicken, half of the tomatoes, half of the soup and half of the cheese; repeat procedures. Microwave on High. Cook 8 to 10 minutes on Full power. Let stand 3 minutes.
In a large saucepan, combine all ingredients. Heat the mixture over moderately low heat, stirring until it is smooth. Transfer to a bowl, cover and chill for 4 hours or until firm. Roll in balls. Roll in cocoa powder. Press a chocolate coffee bean half into each truffle. Chill on baking sheet for 1 hour. Keep in airtight container in refrigerator for 2 weeks. Yields about 35 outrageously good truffles. These are wonderful!
*Add 1/3 cup creamy peanut butter with the margarine if using Cocoa Pebbles.
Break cake into bite size pieces (about 8 cups). Arrange half the cake pieces in bottom of an oblong baking dish. Top with half of the undrained fruit and the chopped cherries. Spread half the whipped toping over all and top with coconut. Repeat layers. Cover and refrigerate overnight. Yield: 12 servings.
Cut onions finely; brown in butter. Stir in curry powder and simmer 2 or 3 minutes. Add hot water or meat stock and boil for 5 minutes, stirring often. Add jam, vinegar and milk and bring to a boil. Add meat. Cut into small pieces and allow to simmer until required for table (about 1/2 hour).
Mix flour and beer. Let stand for 3 hours. Slice onions and separate into rings. Deep-fry until golden brown. Enjoy!
Mix together the 4 ingredients. Brush on steak and marinate overnight. Broil. Especially good for flank steak!
Melt cranberry sauce in saucepan. Dissolve gelatin in a little cold water and add to hot sauce. Cool. Stir in horseradish and salt. Pour into a 1 1/2-quart mold. Chill. Unmold and serve with turkey, ham, venison or other game.
Bring water, cinnamon, tea bags and cloves to a boil and simmer for 10 minutes. Add remaining ingredients. Serve hot.
Mix all ingredients and set in refrigerator overnight. In morning, top with buttered bread crumbs. Bake 1 hour at 350°. Serves 4.
Slice beef paper thin into long strips. In a bowl, mix beef, soy sauce, sherry and garlic; let stand at room temperature for 1 hour. In a large skillet, heat oil until it sizzles; remove beef from bowl and stir-fry in skillet for 2 to 3 minutes or until brown. Add marinade from beef and remaining ingredients (add pepper flakes, a little at a time, to taste) and stir-fry over high heat for 4 to 5 minutes or until vegetables are tender but still crisp. Serve over hot rice.
In a large, deep, non-plastic bowl, dissolve gelatin in cold water. Add boiling water & stir until cool. Add pineapple and juice. Fold in dry cake mix and watch it rise. When double in size, add whipped topping.	Pour into 9 x 13 inch pan and top with nuts. Refrigerate. Cut into squares when cold.
Cook sugar, cornstarch, water and Karo until clear and thick, stirring all the time. Add jello and stir until dissolved. Cool until thick as pie filling. Fold in peaches. Pour into pie crusts. Chill and top with Cool Whip or blender ice cream.
Preheat oven to 350°. In a 5-quart saucepot, cook spaghetti according to package directions; drain and reserve. In the 5-quart saucepot, melt butter. Add onion and mushrooms. Cook briskly, stirring often, until just wilted. Stir in flour. Off heat, gradually stir in broth and half and half, keeping smooth. Cook over moderately low heat, stirring occasionally, until thickened and boiling. Off heat, stir in sherry, Swiss cheese, turkey, reserved spaghetti and salt and pepper.
Combine salmon, softened cream cheese, horseradish, lemon juice and liquid smoke. Mix until well blended. Form into ball and refrigerate for several hours. Roll in nuts and parsley and serve with crackers or party rye bread.
In skillet, heat butter until foamy. Add chives and saute until tender. Add shredded cabbage and carrots. Saute over high heat until tender but crisp, about 4 minutes. Add vinegar, salt and pepper to taste. Makes 4 servings.
Start at 5 p.m. Knead down every hour. About 9 p.m., shape into buns and put on well-greased cookie sheet. Let rise overnight. Bake in the morning at 375° for 15 minutes.
Dip each biscuit into Espresso; place in a single layer on bottom and around side of glass or ceramic baking dish, about 8-inch square or similar capacity. Combine water and powdered egg whites in a large stainless steel bowl, stirring until the powder dissolves (3 to 4 minutes). With an electric mixer, beat at medium-high speed until stiff peaks form, 5 to 7 minutes.
Cook chicken breasts; cool, bone and dice. Cut crust from bread; retain this. Combine chicken, breast crusts, celery and 1 3/4 cups of cheese. Spread over bottom of glass Pyrex dish (13 x 9 x 2-inch). Cover with bread, cut diagonally; overlap. Mix eggs, seasonings and milk; blend or mix very well. Pour over bread and mixture. Spread remaining cheese on top of this. Refrigerate overnight or 2 hours. Bake at 375° for 30 minutes.
Combine first 8 ingredients in a large skillet. Cook, uncovered, over medium-high heat 20 minutes. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta and remaining ingredients to tomato mixture. Cover, reduce heat and simmer 20 minutes.
Combine brown sugar, Karo, butter and water. Boil to soft ball stage. Pour over 1 gallon prepopped corn. Bake at 200° for 1 hour.
Mix sugar and flour; add pineapple and juice. Cook over medium heat until it comes to a boil. Let cool. Slice bananas and arrange in pie crust. Add nuts and pineapple mixture. Top with Cool Whip and coconut which have been mixed together. Can be placed in refrigerator overnight and topped with Cool Whip and coconut the next day.
Mix flour and salt. Cut in shortening with a pastry cutter; don't use hands. Add ice water with a fork. Gather the dough into a ball and roll out into a 4 inch wide disk. Wrap in plastic and chill for 30 minutes.
Fold dry pudding mix into topping. Add remaining ingredients; mix well. Refrigerate several hours.
Mix butter, shortening, sugar, eggs, flour, cream of tartar, soda and salt. Form into pizza pan. Bake at 350° for 15 minutes. Cool. Combine cream cheese and powdered sugar. Spread on crust. Top with fruit.
Slice squash 1/2-inch thick. Dip in milk and coat in the remaining ingredients (all mixed together). Fry until golden brown.
Boil sugar, milk and dash of salt for 10 minutes, then add butter and boil until soft ball is formed. Remove from heat. Add peanut butter and vanilla and beat until thick. Pour into buttered pan and let cool.
Combine the first six ingredients. Pour into a greased 2-quart casserole dish. Top with grated cheese. Bake at 350° for 45 minutes to 1 hour or until center is done.
Cut apples in half (8 halves). Peel and remove core from halves. Divide each crust into fourths and wrap apple halves so that round edges are drawn into the core of each apple half. (For added flavor, sprinkle cinnamon and sugar and place a sliver of margarine into core of apple halves before wrapping.)
In blender or food processor container, combine cottage cheese, lemon juice and rind. Blend until smooth and creamy. Coarsely chop orange sections. Stir chopped oranges and almonds into mixture. Chill at least an hour. Serve spread with Triscuit wafers.
Wash the nasturtium flowers in ice water. Dry. Spread 1 slice of bread with mayonnaise. Place a thick layer of nasturtium petals on top. Place a slice of buttered bread on top. Cut the sandwiches into triangles and serve on a large platter with blossoms strewn over the top.
In a large jar, alternately layer the sliced cukes and onions. In a medium saucepan, combine sugar, vinegar, celery seed, salt, mustard seed and turmeric. Bring to boil, stirring just until sugar is dissolved. Pour over cukes and onions. Cover tightly and refrigerate for 24 hours. Store up to one month. Makes up to 7 cups; really crispy and delicious.
Saute meat in 1/2 to 1 stick oleo. Add carrots. Cook 3 minutes. Add pepper, cook 3 minutes. Add onion and cook 3 minutes. Add eggs, rice and seasonings to taste. Cook just until heated. Do not overcook!
Line bottom crust with bananas. Cover with ice cream and freeze for 2 hours or until firm. Top with fudge sauce and sprinkle peanuts on top. Top with whipped topping.
Cut shortening into flour and salt until crumbly. Combine eggs, water and vinegar. Pour all of the liquids into flour mixture at once. Blend with fork until flour is moist. Roll out with more flour. Makes 3 crusts.
Preheat oven to 350°. Cream thoroughly the first 3 ingredients. Add next 2 ingredients. Beat thoroughly. Blend or sift together next 3 ingredients and add to creamed mixture. Combine well. Fold in last 2 ingredients. Drop from a teaspoon onto greased baking sheets. Bake in preheated 350° oven for 10 to 12 minutes. Yield: About 2 dozen cookies.
Spray 9-inch square baking pan with cooking spray. In a large bowl, combine flour, cornstarch, baking powder, salt, cinnamon, ginger and nutmeg. In medium bowl, using a fork or wire whisk, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture; stir until smooth. Pour into prepared pan. Bake in 350° oven 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
Cut ribs into small portions, pack in large kettle and cover with water. Cook	until tender,	about 1 hour.	Add kraut; cook 30 minutes or until most of liquid is gone.	Put sugar in to	take out some of the sourness of kraut. Makes 5 servings.
Cream the margarine and sugar until light and fluffy. Beat in vanilla. Combine flour and potato chips. Add them gradually to margarine mixture, stirring until all traces of flour are mixed into batter.
Mix first 6 ingredients together but fold in Cool Whip last. Place in a pie crust and chill 30 minutes to 1 hour.
Dissolve lemon jello in boiling water; chill until thickens. Mix together crushed graham crackers, 2 teaspoons sugar and melted oleo. Put 1/2 in 9 x 12-inch dish and pat down. Save the balance for top.
Mix ingredients and pour into unbaked pie shell. Bake in 350° oven for 1 hour or until set.
Combine coriander and celery seed. Apply to both sides of chops. Core and slice apple. Put butter in electric skillet and melt. Place chops and apples in skillet. Sprinkle brown sugar on apples. Put about 1 inch of water in skillet. Cook at approximately 250° for 8 to 10 minutes on each side. Add more water if needed.
Combine sugars, milk, and butter. Cook to soft ball, 235 degrees. Add remaining ingredients, stir until marshmallows melt. Pour into buttered 8 in. sq. pan. Cool. May be doubled.
Preheat oven to 350°. Salt zucchini lightly and let stand 15 minutes in colander. Squeeze out excess moisture. Combine crust ingredients and spread on oiled 9 x 13-inch baking dish. Bake 20 to 25 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes. Top however you like. Heat for 25 minutes at 350°.
Combine pudding and pineapple (undrained). Add mandarin oranges (drained), coconut and marshmallows (cut in half). Mix in Cool Whip. Chill to set overnight.
Dissolve jello in 2 cups boiling water. Mix the orange sherbet into jello (this will cause jello to thicken). Add the oranges, bananas and pineapple. Stir and mold.
Bring water and sugar to boil for 5 minutes. Add tea bags and simmer for 15 minutes. Remove from heat. Use 3 tablespoons syrup for each glass. Will make 1 1/2 gallons.
Place beef, water, liquid smoke, 1/2 teaspoon garlic salt and pepper in a Dutch oven. Cover tightly; cook over low heat for 2 hours.
Preheat oven to 400°. Grease 12 (2 1/2-inch) muffin cups (do not use paper liners). In a large bowl, combine flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until flour mixture is moistened. Spoon into muffin cups. Bake 20 minutes or until golden.
Mix hamburg, bread cubes, onion, egg and milk. Make 3 to 4 dozen meatballs. Mix and pour over meatballs pineapple chunks, 2 tablespoons soy sauce, 1 tablespoon vinegar, brown sugar, cornstarch and chicken broth. Bake at 350° for 30 to 45 minutes or until done.
Mix flour, meal, salt and pepper. Roll okra in mixture. Fry in heavy frypan that has 1/2 inch hot oil. Add okra and turn heat to medium. Watch closely as will burn easily. When brown, remove and serve.
Put popped corn into large mixing bowl. Combine sugar, syrup and water in large saucepan; bring to a boil. When it boils it will expand in the pan. When the mixture receeds after boiling a few minutes, it will be almost ready to remove from heat but continue to boil until it reaches a reasonably firm ball tested in cup of cold water. Remove from heat; add butter and vanilla. Drizzle over the popped corn being careful to stir until all corn is covered with syrup thoroughly. Wet hands with water and form into balls being careful not to pack too tightly. Place balls on waxed paper until ready to serve. Keeps at room temperature for several days.
Grease cookie sheet. Combine cake mix, Cool Whip and egg in large bowl. Stir until well mixed. Roll in powdered sugar. Bake at 350° for 10 to 15 minutes.
Let the first 5 ingredients stand in plastic container overnight. Drain well next morning, then add remaining ingredients. Mix together; let boil. Then simmer 45 minutes and can.
Start tomato sauce in fairly large pot to prevent from overcooking. In 1/4 cup oil, brown flour. Slowly add while stirring 1/2 gallon canned and sifted through tomatoes. Add 1 teaspoon salt, 2 tablespoons sugar or according to your taste. Turn flame very low. Take green bell peppers, wash and cut the top off to remove seeds so they can be filled. Mix the pork, rice, egg, red pepper, salt and black pepper. Mix in bowl with spoon. Add which flavor you like according to taste. First, fill the pepper and the remaining ground meat mixture; make into 2-inch balls. Put them all into tomato sauce and on low heat, cook for about 2 to 2 1/2 hours. Stir once in a while very carefully so it won't stick to bottom of pot.
Spread soft cream cheese over ham slices. Place asparagus spear on ham and roll. Chill and slice into 1/2-inch slices.
Use a large roasting pan. Melt margarine in pan and let pan cool. Beat eggs, milk and salt together. Bake in a 325° oven for 30 minutes. Stir after 15 minutes. At 30 minutes, increase temperature to 350°. Stir and bake another 5 to 10 minutes or to desired consistency. Stir and serve.
Chop tomatoes, onions, peppers; salt and pepper to taste. Heat vinegar; add sugar and spices. Stir well until melted. Add chopped food and cook until tender, about 2 hours. Makes 7 quarts.
Drain beets, saving liquid. Melt butter. Blend in flour. Slowly add beet liquid and stir constantly over direct heat until sauce boils and thickens. Add remaining ingredients and the beets and continue heating slowly until beets are hot through. Serve at once. Makes 5 servings.
Combine all ingredients and pour into a greased 9 x 13-inch pan. Cover and refrigerate overnight. Bake at 350° for 1 hour.
Cook noodles according to directions; make sure not to overcook. Drain and return to pot. Add butter and cream and mix well. Add cheese and toss lightly. Spoon into serving dish, which can be warmed. Serve with freshly ground pepper. Serves 8.
In large bowl, beat eggs until foamy; beat in flour, sugar and brown sugar. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie crust. Bake at 325° for 1 hour.
Dissolve yeast in milk and add 1 tablespoon sugar. Combine the flour, butter, salt, sugar, canned milk, eggs and yeast mixture. Blend well.
Preheat oven to 350°. Beat margarine, sugar, egg and vanilla until light and fluffy. Add flour, baking soda, cinnamon and nutmeg, mixing until thoroughly combined. Stir in Maypo, raisins and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until desired brownness. Allow cookies to cool 1 minute on cookie sheet. Remove to wire rack to cool completely. Makes 4 1/2 dozen.
Combine milk, lard and sugar; scald. Cool to lukewarm. Dissolve yeast in 1/2 cup lukewarm water. Add enough flour to make of cake batter consistency. Let rise until doubled in bulk. Add soda, baking powder, salt and enough flour to make stiff dough. Make into roll; let rise. Bake at 425° until slightly browned.
Combine all ingredients in saucepan. Boil over high heat. Reduce heat; simmer 15 minutes until fruit is tender. Cool. Discard cinnamon sticks and cloves. Serve warm.
Mix in order as given. Add seasoning to salad. Chill overnight or 6 to 8 hours. Makes 8 servings.
In stockpot or Dutch oven bring the potatoes and parsnips broth and water to a boil. Cook covered until vegetables are tender about 25 minutes.
Cut meat across the grain into 1/2-inch strips, about 1 1/2-inches long. Melt butter in large skillet. Add mushrooms and onion. Cook until tender and remove. Brown meat in same skillet.
Drain orange slices and cut into small pieces. Add pineapple and orange slices together in a bowl. Add cottage cheese and stir gently. Sprinkle jello over the mixture and stir gently. Add the Cool Whip and mix. It's ready to eat.
Whip butter together. Mix in sugars, then eggs and vanilla. Then mix in dry ingredients except oatmeal. The oatmeal needs to be put in blender and made to be powder like. Then stir in oatmeal, chips and M&M's. Bake golf ball size cookies at 375° for 6 to 8 minutes.
Brown meat with salt, sugar and pepper in shortening. Add 2 cups water, beef bouillon cubes and cover. Simmer 1 hour or until meat is tender. Stir in Heinz 57 sauce and vegetables. Cover and simmer an additional hour or until vegetables are tender. Thicken with the flour and water.