HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix vegetables with salt. Put in a colander and drain 4 hours. Heat vinegar, mustard seed and sugar until sugar dissolves. Mix with drained vegetables. Pack in pint jars and seal.
Thaw broccoli in microwave. Mix all ingredients together. Spread in a 9 x 13-inch pan sprayed with Pam. Bake at 350° for 30 minutes.
Beat margarine with electric mixer on medium speed for 30 seconds. Add molasses and beat until fluffy. Add flour and beat until well blended at low speed. Stir in nuts. Roll 1 tablespoon dough into ball. Bake on ungreased baking sheet at 325° for 15 to 20 minutes. Remove to wire rack to cool. Gently roll cooled cookies in powdered sugar.
Layer lettuce, celery, onion, water chestnuts and peas in either a 9 x 12-inch serving dish or large serving bowl. Peas should be the top layer. You can add any other salad ingredient to the layers: mushrooms, carrots, etc.
Fry hamburger. Set aside in casserole dish. In saucepan, boil cauliflower until tender. When done, layer over hamburger. Combine butter, flour, milk and water. Cook on low until thickened to gravy. Pour over hamburger/cauliflower. Top with shredded Cheddar cheese. Bake 1/2 hour at 375°. Serve over mashed potatoes.
Drain whole kernel corn. Combine all the ingredients in a large bowl, then pour into a greased 2-quart casserole. Bake at 350° for about 50 to 60 minutes, until top is golden brown and inserted knife comes out clean. If desired, sprinkle 1 cup shredded cheese on top the last 15 minutes of baking. Serves 6 to 8.
Mix first 6 ingredients together, adding just enough water or milk to hold together. Form into 8 oval patties. In a skillet, melt shortening. When hot, brown patties on both sides; place in roasting pan. Bring 4 cups of water to a boil in a large saucepan. Add the onion/soup mix; reduce heat and simmer covered for 10 minutes. Add mushroom soup, mix well and bring to a boil. Pour over patties and bake at 350° for 30 minutes.
Wrap the sweet potato in foil and bake in a 425° oven for 40 to 45 minutes or until soft. Remove from oven and set aside. Lower oven temperature to 400°. When cooled, peel and dice it.
Place livers in saucepan with enough water to cover. Bring to boil over medium-high heat. Simmer, covered, for 12 to 15 minutes until livers are firm but tender. Cool slightly for 15 minutes. Drain. Process until smooth. Add butter and process until fluffy. Add next 7 ingredients and process until blended. Place in terrine (serving dish). Chill, covered, until firm. Serve with French bread or crackers.
Cook broccoli until tender (approximately 5 minutes). Drain off all water. Place broccoli in a buttered 9 x 13-inch baking dish. Arrange slices of cheese on broccoli. Spread the cream of celery soup on top of cheese slices. Sprinkle the stuffing over the top. Be sure to cover the edges also. Bake at 350° for approximately 25 minutes.
Brown beef and cook onion until done and drain. Stir in pizza sauce and pasta. Transfer to 13 x 9 inch pan. Sprinkle with cheese and place pepperoni on top. Bake at 350° for 25 to 30 minutes.
Brown ground beef, onion and bacon. Drain well. Add remaining ingredients to meat. Place in 2-quart casserole dish and bake at 350° for 30 minutes.
In skillet, brown pork chops and mushrooms with butter or oil. Pour off fat. Stir in soup, water, thyme, onion and carrots. Cover and cook on low for 45 minutes or until tender. Stir occasionally. Serve over wide noodles. (Easy to increase ingredients for more servings.)
Cream sugars and shortening. Add eggs. Mix. Add soda, salt, vanilla and flour mixture. Add chocolate chips. Bake at 350° for 8 minutes.
Cook carrots until tender; drain. Chop onion and pepper over carrots. Mix all other ingredients. Pour over the carrots. Marinate overnight, covered. Drain and serve. May be served cold or warm.
Combine dry ingredients in saucepan. Add wet ingredients and stir over medium heat until thick. Knead when cool. You may add food coloring with wet ingredients. Store in plastic container or plastic bag. Will keep for several months.
Mix together dry cake mix, pudding mix and poppy seeds; add water and oil. Add eggs, one at a time, beating well after each addition. Pour into well-greased and floured Bundt pan. Bake at 350° for 45 minutes. Allow cake to cool in pan for 15 minutes before removing. Drizzle with thin frosting glaze, if desired.
Mix together and spread in a 9 x 13-inch pan. Bake at 350° for 30 minutes. Then top with grated cheese and bake 15 minutes longer.
Blend cheeses and butter. Stir in olives and chives. Chill slightly for easier shaping. Form in ball on serving dish. Chill thoroughly. Just before serving, sprinkle chopped nuts over ball. Serve with assorted crackers. Makes 3 cups.
Preheat oven to 375°. Cook sausage until done; crumble, then drain (or drain, then crumble). Sprinkle sausage in bottom of pie shell. Layer Swiss cheese on top. Sprinkle green onion on top. Lightly beat eggs in bowl. Add milk and beat lightly again. Pour egg mixture over sausage and cheese in pie shell. Place pie on cookie sheet in oven to catch any "overflow." Bake at 375° for 45 minutes. Cool on rack for 10 minutes. Makes 6 servings.
Mix sugar, shortening, milk, lemon peel and egg. Stir in flour, baking powder, baking soda and salt. Heat oven to 400°. Shape dough into	1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet; flatten with greased bottom of glass dipped in	sugar.	Bake until edges are light brown for 8 to 10 minutes. Cool.
Beat eggs. Mix together flour and sugar. Add to eggs; stir in pineapple and juice. Place in greased casserole dish. Spread melted margarine on top; do not stir. Cover with Ritz cracker crumbs. Bake at 375° for 35 minutes. Great served with ham.
Grease tube pan. Mix all ingredients. Pour into pan. Put in cold oven at 300°. Cook for 1 hour and 25 minutes. Cool upside-down on bottle. Remove from pan and sprinkle with powdered sugar or frost with chocolate icing.
Mix in order given and form into balls; brown. Top with soup. Simmer until done. Serve over spaghetti or rice.
Melt margarine and saute onions until clear. Dice up cheese into the margarine mixture and heat on low until melted. Boil lasagna noodles until tender (not overdone). Cook potatoes according to directions. Add cheese mixture to potatoes, stirring constantly, and add extra milk to make smooth and spreadable.
Cream together butter and sugars. Beat eggs and salt together. Then add to sugar mixture. Add oil and vanilla. Sift together flour, soda and cream of tartar. Add to creamed mixture. Refrigerate dough for 1 hour before rolling and cutting. Bake at 350° for 8 to 10 minutes. Yields 7 dozen 2-inch cookies.
Heat oven to 375°. Cream oleo and cheese. Blend in egg and vanilla. Add cake mix, half at a time. Mix well. Drop by teaspoonfuls on ungreased cookie sheet 2-inches apart. Bake 10 to 12 minutes. Makes 5 dozen.
Combine boiling water, mashed potatoes and brown sugar. Proof yeast and add to cooled potato mixture. Add scalded milk, shortening and honey. Add the amount of flours needed to make a sponge. Let rise for 30 minutes. Add salt, soda, nutmeg, cinnamon, raisins and nuts. Knead. Let rise until doubled (1 hour). Divide into 4. Roll out each loaf and sprinkle with a cinnamon/sugar mixture. Roll up into loaves. (Optional and recommended: Let rise again.) Bake for 65 minutes at 350°. Makes 4 loaves.
Bring the broth to boil; add the rice. Cook until done; turn the heat down. Beat the eggs until light and foamy. Add the lemon juice and beat some more. Then add 1 cup of the hot soup and beat until well mixed. Add the diluted egg and lemon mixture to the rest of the soup, beating constantly or the egg will curdle. Heat almost to the boiling point, but not quite or the soup will curdle. Serve hot or cold.
Melt butter, stir in flour and mix well. Add juice and milk, stirring constantly. Add cheese. Stir until cheese melts. Add mushrooms. Place 1/2 of asparagus in casserole dish. Pour cheese sauce over asparagus and cover with egg slices. Arrange remaining asparagus over eggs and sauce. Top with almonds.
Form into balls; fry. Put into casserole and cover with mushroom soup, thinned with a little milk. Bake at 350° for 1/2 hour.
Brown meat. Add remaining ingredients and cook until vegetables are tender. Cook 3/4 to 1 cup macaroni. When cooked, mix with sauce.
Cook water and sugar for 3 minutes to make a syrup. For each serving, mix 3 to 4 tablespoons syrup with 1 1/2 teaspoons lemon juice and 1 cup water. Store syrup in refrigerator.
Combine in a 1 1/2-quart casserole the cans of corn, butter (cut into small slices), eggs (slightly beaten), sugar, milk, salt and pepper. Stir until blended, then crush fine the Ritz crackers and stir into the other ingredients. You may save 1/3 cup crumbs to sprinkle on top for a prettier look. Bake at 350° for 30 minutes, or until the corn is fairly stiff in the dish and golden brown.
Cook potatoes in salted water with a bay leaf. When cold, peel and grate coarsely. Put potatoes in a greased 9 x 13-inch pan. Mix soup, oleo, sour cream, salt, pepper, onion and 1 cup cheese. Pour mixture over potatoes. Cover and bake for 30 to 35 minutes. When finished baking, sprinkle top with 1/2 cup grated cheese and 1/2 cup potato chips. Bake a few more minutes.
Fry wings in butter until brown, about 10 minutes. Mix remaining ingredients, toss with wings and put on large cookie sheet. Bake in 350° oven for 45 minutes to 1 hour.
Clean the potatoes thoroughly. Puncture each with a fork. Put oven at 450°. In the meantime, place the potatoes in microwave until 95% done. Remove and put in hot oven to crisp the skins and finish baking. This keeps you and kitchen cooler.
Cream butter, sugar, egg, vanilla and salt. Stir in flour. Chill for 1 hour. Shape into 1-inch balls. Place on ungreased cookie sheet. Press a Kiss in center of each ball. Bake at 400° for 8 to 10 minutes. Yield: 4 dozen.
Peel and cut apple into 8 pieces. Take each crescent roll apart. Put one piece of apple into big part of roll. Roll up, put in pan. Combine orange juice, sugar and butter in sauce pan and bring to a boil. Pour over rolls. Bake at 350° until brown.
Combine butter, milk, salt and sugar. Heat until boiling over medium heat; then time for 5 minutes, stirring constantly. Remove from heat and immediately mix chocolate chips, vanilla and peanut butter or Marshmallow Creme until chips are melted. Add nuts last. Pour in a buttered dish and cool.
Place sliced carrots in a 2-quart saucepan; add 1/2 cup water and salt. Cover and cook until steaming; lower heat and cook for 15 minutes until carrots are tender. Add remaining ingredients; stir and cook for 5 minutes to glaze carrots.
Cream butter and sugar. Add vanilla. Blend in flour and nuts. Form in balls of dough the size of walnuts. Bake on cookie sheet in 400° oven for 8 to 10 minutes or until golden brown.
Heat oven to 350°. Grease a square pan, 8 x 8 x 2-inch or 9 x 9 x 2-inch. In a small mixing bowl, cream butter, sugar, egg and vanilla until light and fluffy. Blend in flour. Stir in 1 cup of chocolate chips and 1/2 cup pecans. Spread into pan. Bake 25 to 30 minutes until lightly brown.
Mix all directions and pour into 8-inch unbaked pie shell. Bake at 350° for 50 to 60 minutes. Pecans will form top crust. Must be watched carefully.
Cream together butter and vanilla. Add sugar gradually, creaming well after each addition. Add eggs gradually, beating until fluffy. Fold in chopped pecans, corn syrup and salt. Stir well. Turn into 9-inch unbaked pie shell and bake at 450° for 10 minutes. Reduce heat to 350° and bake another 30 to 35 minutes or until a knife comes out clean when inserted in center of pie.
In a small bowl, combine flour, baking soda, salt and spices; set aside. In large bowl, beat eggs thoroughly and add sugar. Continue to beat until eggs are lemon colored and fluffy. Gradually add the oil, pumpkin and vanilla, beating well after each addition. At low speed, gradually beat in flour mixture, beating only until flour is moistened. Pour into greased Bundt pan and bake at 350° for 55 to 60 minutes.
In a 4-quart pot, cook margarine, carrots, onions, cabbage, parsley and salt over medium heat for 20 minutes, stirring occasionally. Add chicken broth, green beans (thawed) and caraway seed and heat to boiling. Reduce heat and simmer 15 minutes. Serve hot over cubes of cheese.
Put the drained pineapple juice and strawberry juice in a 2-cup measuring cup. Finish filling it with water. Bring to a boil and dissolve jello in it. When dissolved, add 2 more cups of cold water to jello. Refrigerate until slightly thickened. Add fruit and put in any container you like.
In tea kettle, heat enough apple cider for a large coffee mug. While heating, pour caramel syrup into a large coffee mug. Fill with hot cider and top with Reddi-Wip.
Mash the raspberries with a fork in a large bowl until they are well blended in their own juice. Add the pineapple juice, ice cream and sherbet and stir well. Slowly pour the cream soda into the ice cream mixture and stir well. Pour into glasses and enjoy!
Melt margarine in a 2 to 3-quart casserole dish with a cover. Add all the other ingredients and mix well. Cook, covered, in a 350° oven for 1 hour. Stir 2 or 3 times during the first 30 minutes. Yield: 4 to 6 servings.
Place thawed hash browns in greased casserole dish. Mix next 6 ingredients and spread over potatoes. Sprinkel corn flakes over cheese mixture and drizzle melted margarine over corn flakes. Bake at 325° for 45 minutes.
Core and slice tomatoes. Combine with onions and green pepper. Set aside. In a saucepan, combine remaining ingredients and bring	to a boil. Pack vegetables into clean, hot pint jars leaving 1/2	inch of room at the top. Pour hot liquid over vegetables. Prepare lids according to manufacturers directions. Wipe jar rims; adjust lid. Process jars in a boiling water bath for 15 minutes.	Makes 8 pints.
Slice tomatoes approximately 3/4-inch thick. Mound the potatoes in spoons on each slice of tomato. Make a small indentation on top of potato mound and spoon 1/4 teaspoon margarine on top. Sprinkle top of each potato-tomato with garlic salt or powder and thyme. Bake in oven approximately 15 minutes at 400°. Different, but tasty.
Mix apples, water, cinnamon and sugar in pot. Heat for two hours. Mix well and serve.
Combine milk, water and butter in small saucepan. Heat over low heat until liquids are very warm (120° to 130°). Butter does not need to melt. Place 3 1/2 cups of flour, sugar and yeast in bowl. Using dough hook, speed 2, mix 30 seconds. Gradually add warm liquids. Mix 1 minute longer. Continue on speed 2. Add remaining flour (1/2 cup at a time) until dough clings to hook and cleans sides of bowl (about 5 minutes). Knead on speed 2 or 3 for 5 minutes longer. Place in greased bowl, turning to grease top. Cover. Let rise in warm place 15 minutes. Turn dough onto floured surface. Shape into rolls. Place on cookie sheet. Cover. Let rise in slightly warm oven (90°) 15 to 30 minutes. Bake in a 425° oven 12 minutes or until done. Cool on rack.
Line large casserole dish with crushed cornflakes. Put 5 cups cabbage in dish (can cut large). In a pan, mix margarine, milk, mayonnaise, water chestnuts and onion. Bring to a boil. Pour over cabbage. Put cheese on top, then cover with enough crushed cornflakes to cover top. Cook, covered, at 350° for 45 minutes.
In a small bowl, put bran flakes and stir in boiling water. Set aside. In a huge mixing bowl cream margarine and sugar. Add eggs and beat until light. Add buttermilk and soaked bran, stir. Sift together flour, salt and baking soda. Add to creamed mixture. Add all-bran and raisins/nuts. Stir just until moistened. Fill greased, "Pam-ed" or paper lined muffin tins 3/4 full. Bake 18 to 20 minutes.
Scald meal thoroughly. Add sugar, then flour and molasses, stirring all the time, using boiling water to thin until thin enough to pour easily. Bake in greased pan for 2 hours at 300°.
Spread crescent roll dough on a large jelly roll pan and cook according to package directions. Let cool. Mix cream cheese mixture, mayonnaise and dressing with electric mixer. Spread cheese mixture on the cooled crescent crust. Top with vegetables, chill and serve.
Melt butter. Saute onion. Add cream cheese, mayonnaise and dried beef. Heat until bubbly. If using crab, add 2 more tablespoons of mayonnaise.
Combine sugar, milk, butter, salt and grated chocolate or cocoa. Cover until boiling point is reached. Boil to soft ball stage (234° to 238°). Add flavoring and cool, without stirring, to room temperature. Beat until mixture is creamy, thick and will hold its shape when dropped from a teaspoon. Drop by teaspoonfuls onto waxed paper or pour into well buttered, shallow pan and cut into squares.
Preheat oven to 350°. Grease and flour jelly roll pan. Beat eggs and sugar in large bowl at high speed. Add fruit cocktail and juice and next 4 ingredients. Beat at medium speed until blended. Sprinkle with coconut and walnuts. Bake 20 to 25 minutes. Cool slightly and top with glaze.
Saute onion in butter; blend in the rest of the ingredients. Simmer slowly for 30 minutes. Serve with jambalaya, or add 2 cups cooked shrimp and serve over plain rice for Shrimp Creole.
Mix flour, sugar and dry yeast; add the egg, oil and water. Bake at 425° in muffin pans until golden brown.
Grease cookie sheet with butter or margarine. Combine and stir nuts, sugar, syrup and salt. Cook 6 minutes on High. Stir after 4 minutes. Add butter and cook 1 1/2 minutes on High. Add baking soda and vanilla. Then stir until foaming. Pour onto a buttered cookie sheet. Let cool. Then crack. Store in an airtight container.
Cream shortening and sugar well. Add remaining ingredients. Mix as soft as you can handle. Roll out thin and cut with cookie cutters. Bake and frost when cool.
In a large pot, cover neckbones with water. Cook until well done. Add remaining ingredients and cook over medium heat about 25 minutes.
Steam the beans until just tender. (Larger beans will take longer than thinner ones.) Remove from heat and immediately rinse in cold water. While the beans are cooking, combine the dressing ingredients in a large bowl. Mix well to thoroughly combine. Add the rinsed (well drained) beans to the dressing. Add Swiss cheese. Toss until dressing is well distributed. Cover tightly and marinate 2 to 3 hours, stirring about once an hour. Add olives and sliced peppers. Mix well, cover and chill overnight or at least 5 hours. Serve topped with almonds. Makes 4 servings.
Boil egg noodles. Brown ground chuck and onion together. When meat is brown and onion is wilted, add tomato soup. Fill soup can 1/2 full of ketchup and rest of can with water. Add to meat mixture. When noodles are cooked, drain and add to meat mixture. Mix together and add salt and pepper to taste.
Mix all ingredients except the grated cheese. Pour half the batter into a large iron skillet which has been greased. Sprinkle grated cheese over skillet mixture and add remaining batter. Bake at 400° until golden brown.
Heat pineapple. When hot, add Jell-O. Stir until dissolved. Let cool. Put buttermilk, Cool Whip and nuts in and stir. Mold and chill.
Stir together apples, spices, flour, sugar and raisins. Put into a crust, then dot with margarine. Cover with top crust. Make 3 cuts into crust. Bake at 425° for about 40 to 50 minutes. When the juice begins to bubble and the crust is golden, the pie is done.
Combine melted shortening with sugar, add egg, beat together. Add dry ingredients together, sift. Add sifted ingredients alternately with applesauce. Then add raisins. Add 1/2 cup black walnuts. Bake in load pan at 350° for 1 hour.
In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar, salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute. Reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into a greased 13x9x2 inch baking dish.
In large saucepan, mix first 3 ingredients. Stir over medium heat until the sugar is dissolved. Cook without stirring to 255° or a hard ball is formed when a little is dropped into cold water. While this is cooking, beat egg whites until stiff. Pour sugar mixture into egg whites in a fine stream, beating constantly. Continue beating until mixture holds its shape and loses its gloss. Add vanilla and nuts, if wanted. Drop by spoonfuls onto waxed paper.
Blend onions, parsley and oregano in a bowl. Simmer clams with juice and lemon juice for 10 minutes. Melt margarine in frying pan. Combine all ingredients together except cheese. Place in baking dish and sprinkle cheese on top. Bake at 350° for 20 minutes. You can double this recipe. Enjoy!!
Combine all ingredients. Spoon mixture between bun halves. Wrap in foil. Bake at 400° for 15 minutes. (Can be frozen.)
Beat eggs with sugar. Then add oil; mix well. Then add flour, salt, soda, cinnamon, nutmeg and vanilla. Stir in apple and coconut. Bake at 325° for 1 1/4 hours. Frost with vanilla glaze when cool. (Use cookie sheet.)
Heat butter in saucepan and saute onion about 5 minutes or until golden brown. Blend in flour and salt. Gradually stir in milk and stir over medium heat until thickened. Stir in tuna. Put potatoes in greased 2-quart casserole and pour tuna mixture over it. Bake in a 350° oven for 30 to 60 minutes or until potatoes are tender.
Break chicken into small pieces and place in bottom of 13 x 9 baking dish. Sprinkle chopped onion over chicken. Place slices of velveeta cheese over onions. Crush Dorito chips and sprinkle over cheese. Mix together mushroom soup, chicken soup and Ro-tel. Pour over above layers. Put a few Doritos on the top. Bake at 350 degrees for 45 minutes.
Trim crust from bread slices and butter bread on 1 side. Cut bread slices into cubes. Place, butter side up, in 9 x 13-inch glass cake pan. Beat eggs together with milk, salt, mustard and pepper. Pour over bread cubes. Add ham, then top with grated cheese. Cover with foil and refrigerate overnight.
Put chicken on to boil. Next grease pan and spread rice in pan. Mix dried onion soup, mushroom soup and 1 can of water, together. Pour over rice and add chicken with shredded cheese on top. Cover with foil and cook for 30 minutes.
Saute onion and mushrooms in butter; blend in flour and salt. Add broth all at once. Cook and stir until thickened and bubbly. Add chicken and vegetables. Heat until bubbling. Cut biscuits into fourths. Bake at 425° for 8 to 10 minutes.
Melt margarine in a 9 x 13-inch baking dish. Mix cream-style corn, cornbread mix, eggs, sour cream and whole kernel corn. Pour corn mixture into melted margarine. Bake at 350° for 30 to 35 minutes.
Boil noodles in salted water. Place 1/2 noodles in baking dish; layer with spinach, cheese and pimentos. Pour mushroom soup over all or you can layer soup also. Place buttered bread crumbs on top. Bake at 350° for 1/2 hour or until bubbly.
Simmer slowly for 45 minutes. Taste for seasoning. This sauce freezes well.
Preheat oven to 375°. Cream first 3 ingredients. Add eggs and mix well. Add sifted dry ingredients and drop by spoonful on cookie sheet. Cook 10 to 12 minutes. Makes 3 to 4 dozen semi-sweet soft cookies.
Preheat oven to 350°. Mix together all ingredients. Pour batter into greased loaf pan. Bake for 40 to 45 minutes or until done and brown on top.
Cook macaroni according to package directions omitting salt. Drain and place in large bowl. Mix next 12 ingredients with macaroni. Stir well. Place in refrigerator and chill for at least 1 hour. Keeps well if refrigerated.
Combine all ingredients and refrigerate overnight. Stir carrots around and pour in buttered baking dish. Bake at 350° for 20 to 25 minutes.
Brown hamburger and drain. Add onion, garlic, olives and soup. Place half of the Fritos in greased casserole dish and then pour in the hamburger mixture. Pour chili over this. Top with cheese and sprinkle rest of Fritos. Bake at 350° for approximately 30 minutes.
Crush cookies. Mix with melted margarine. Press into a 9 x 13 x 2-inch dish. Freeze. Soften ice cream; spread over crust. Freeze.
Grate sweet potatoes or yams on a medium side of hand grater or in the blender. Combine all of the ingredients (except eggs). Add well beaten eggs. Pour into shallow buttered baking pan. Bake at 375° for 50 to 60 minutes. Serves 6.