HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small saucepan, bring vinegar and lime juice to a boil. In a medium bowl, combine the sugar, salt, mustard, celery seed and paprika. Add lime juice mixture and stir until sugar dissolves. Whisk in oil and onion until dressing is well mixed and slightly thickened; transfer to a jar or serving dish. Chill.
Mix cold water, scalded milk, yeast, oil, sugar and salt. Beat eggs and add to yeast mixture. Add to flour.	Mix and shape. Only raise once, about 1 hour at room temperature.
Mix together and put in 1 1/2-quart greased casserole. On top, put 2 tablespoons butter mixed with 1/4 cup cracker crumbs. Bake at 350° for 45 minutes.
Saute ground turkey, onion and green pepper until meat is no longer pink. Add broth; add macaroni and simmer 10 minutes. Stir in rest of ingredients and cook until done.
Combine jelly and cinnamon in small saucepan; heat, stirring until melted. Set aside. Place hen halves, skin side up, on rack in shallow roasting pan. Sprinkle with salt to taste. Roast in 350° oven for 20 minutes. Brush with apple jelly and cinnamon mixture. Roast 25 to 30 minutes longer or until browned and tender.
Cook meat, onion and pepper until meat is brown and onion is tender; drain fat. Stir in remaining ingredients. Cover; simmer for 20 minutes or until noodles are tender, adding more water if necessary. Makes 4 to 6 servings.
Mix all ingredients together. Place in bowl. Top with a cherry in center. Chill. Serves 8 people.
Cook chicken. You may use all white meat or combine with chicken leg quarters. Debone. Chop chicken. Chop pickles (homemade sweet is the best to use). Chop eggs. Add remaining ingredients to taste. Mix together. Refrigerate.
Mix all ingredients well. Bake at 350° for 30 minutes. Drain grease. Return to oven and bake for 20 more minutes.
Melt peanut butter and chocolate bits in microwave oven 3 minutes on 50% power. Stir after each minute. Mix everything in a 9-inch square pan and chill in the refrigerator. Cut into segments. Enjoy:
Cook hen until tender; remove meat from bones. Chop up meat. Return to broth. Add onion and butter beans; cook for 30 minutes. Add all remaining ingredients. Cook stew down until ingredients are done, stirring often.
Soak cabbage and tomatoes in salt overnight. Press out salt water. Mix vinegar, sugar and mustard. Combine with cabbage mixture and cook until done. Can in pint jars and seal.
Preheat oven to 300°. Break graham cracker in half. Place chocolate chips in center of cracker. Put on mini marshmallows in each corner. Top with other half of graham cracker. Bake 5 to 7 minutes. Press sandwich lightly. Cool for 2 to 3 minutes. Serves 1.
Beat eggs slightly. Add salt and flour. Blend thoroughly. Turn onto pastry cloth, which has had 1/4 cup sifted flour worked into it. Knead dough lightly 1 minute. Divide dough in 2 balls. Roll balls paper thin in 16-inch circles. Place circles on clean dry towels. Cover with another towel and let dry at room temperature (until dough feels like chamois; it requires several hours to complete the drying).
Mix margarine, flour, and 3/4 cup nuts. Bake at 350° for 25 minutes. Let cool completely. Mix cream cheese, confectioners sugar, vanilla, and 1 cup Cool Whip. Spread over cooled crust. Blend 1 1/2 cups milk with chocolate pudding mix; spread over cream cheese mixture. Blend 1 1/2 cups milk with vanilla pudding mix; spread over chocolate pudding. Spread remaining cup of Cool Whip over vanilla pudding and sprinkle with remaining chopped nuts. Refrigerate until set, about 1 hour.
Cook broccoli for 5 minutes. Drain. Beat egg and add cheese, mayonnaise, soups and onion. Mix ingredients together and season with salt and pepper to taste. Place cooked broccoli in a greased casserole dish. Pour mixture over broccoli; top with butter. Bake at 350° for 30 minutes. Casserole may be prepared and stored overnight in refrigerator before baking.
Combine milk, soup and pepper; pour over beans. Add 1/2 can onions; pour into 1 1/2-quart casserole dish. Bake at 350° until bubbling. Garnish with remaining onions; bake 5 minutes longer.
Slice carrots round way and cook until barely tender; drain. Chop pepper and onion and set aside with carrots.
Preheat oven to 325. Grease 2 baking sheets or line with nonstick baking parchment. In a mixing bowl beat together the butter and sugar until light and fluffy. Add all the remaining ingredients and begin to mix well. Using your hands, bring the mixture together to form a soft dough. On a lightly floured surface, divide dough into 16 equal pieces. Roll each piece of dough into a ball using the palms of your hands. Roll backward and forwards so that one end begins to get thinner and you produce a carrot shape. Repeat with the remaining dough and lift onto baking sheets. Using the back of a knife, lightly score marks all over the carrots.
Slice tomatoes about 1/4-inch thick. Sprinkle slices with salt and pepper. Mix cornmeal, Parmesan cheese and oregano in shallow dish. Heat oil in skillet. Coat tomato slices with cornmeal mixture. Place slices in skillet and fry 1 to 3 minutes on each side, until light brown. Drain on paper towels and serve.
Place the salmon in a colander, pour boiling water over it and drain. Remove the skin and bones; flake the fish. Soak the gelatin in the cold water. In a saucepan, mix the egg, mustard, salt, sugar, pepper and vinegar. Add the skim milk and cool over very low heat, stirring constantly, until the custard coats the spoon. Remove from heat, add the gelatin and stir until dissolved. Add the flaked salmon. Pour into a 4-cup ring mold or fish mold that has been rinsed with water. Chill until set. Run the tip of small sharp knife around the inside of the mold. Hold the bottom of the mold in hot water for a few seconds, and unmold onto a serving platter on which you have arranged a bed of sliced endive.
Brown hamburger, onion, salt and pepper. Drain excess fat. Add kidney beans, chili powder and tomato sauce. Cook slowly 1 or 2 hours.
Mix all ingredients together, except for apples, like biscuit dough. Divide dough into 6 balls. Roll out thin. Bake each in a cake pan at 400° until brown. When cool, put applesauce or cooked fresh apples between each layer. Refrigerate.
In a large bowl with electric mixer, combine cream cheese, peanut butter, sugar and milk. Beat until smooth. Gently fold in whipped topping. Pour into pie shell. Freeze 4 to 6 hours.
Mix and pack the first 3 ingredients into a 9 x 13-inch pan. Bake for 10 minutes at 350°.
Cook carrots in boiling water until done; drain. Combine butter, sugar, lemon juice and paprika in skillet. Heat over medium heat until bubbly. Add carrots. Cook for 8 to 10 minutes or until glazed, stirring constantly.
Brown sausage after cutting into 1-inch pieces (link) or bite size pieces (bulk). Transfer to pot. Add peppers and tomato sauce. Sprinkle good amount of garlic powder and oregano over meat mixture. Simmer at least 1 hour. Serve on good rolls.
Brown sausage in pan. Pour off the excess fat. Mix all ingredients and bake in crock-pot on high (325°), about 3 hours. Nothing in this recipe needs to be exact. You can always add more beans or brown sugar, if you want more.
Cut out top core of each whole onion. Place beef bouillon cube in onion and a pat of butter. Wrap individual onion in foil and bake at 350 for 1 hour.
Mix dry ingredients together. Stir in egg, milk and jalapenos. Drop by teaspoons into hot, deep oil and fry until golden brown.
Cook macaroni; rinse with cool water. Drain canned fruit well. Cook sugar, salt, flour and eggs; cool. Then mix all together except marshmallows and Cool Whip. Refrigerate overnight. May freeze this fruit mixture. Add Cool Whip to the amount of salad you want to use; add marshmallows. Makes a large salad.
Cook noodles according to instructions on package. Saute mushrooms and onions in butter until transparent. Add curry, soup, sour cream, wine, fish, Worcestershire and parsley. Season with salt and pepper. Fold sauce and noodles together and pour into a buttered casserole. Top with cheese, oregano and paprika and bake at 350° for 45 minutes.
Mix cornmeal, soda, salt, milk, eggs, corn and bacon grease. Grease pan; cover with yellow cornmeal and brown. Layer half of cornmeal mixture on the bottom of pan, then layer peppers, hamburger, onions and cheese. Put remaining half of cornmeal mixture on top. Cook at 350° for 45 to 55 minutes.
Heat water and bouillon cube to a boil. Add broccoli and carrot. Cook according to package directions and remove from heat. Do not drain. Finely chop onion and saute in small amount of oil; add to broccoli and carrots. In separate saucepan make a white sauce by melting margarine and slowly stirring in flour. Continue stirring while gradually adding milk. Stir in cheese, chicken soup, Worcestershire sauce, salt and pepper. Add broccoli mixture to white sauce mixture and cook over low heat until desired degree of thickness. Yields 6 to 8 servings.
Saute onion, garlic, mushrooms and herbs in butter, until onion is soft. Combine all but last 3 ingredients. Spread mixture in large, buttered oblong pan. Top with sliced tomatoes. Combine Parmesan cheese and bread crumbs. Bake in a 350° oven for 40 minutes.
Mix spinach, cheese and bacon in frypan and stir until cheese is melted. Separate crescent rolls and cut each one into 2 pieces lengthwise. Put a spoonful of spinach mixture on crescent roll and roll up, starting with large end. Put on greased pan and bake at 375° for 15 to 18 minutes.
Mix all ingredients together. Place in lightly greased casserole dish. Bake at 350° for 1 hour. For a quick dinner dish, just add diced, cooked meat before baking.
Bring to a boil and pour over cabbage rolls. Bake in a 350° oven about 1 1/2 hours or until done.
Melt shortening in large skillet. Brown the uncooked oatmeal in the melted shortening. Remove from heat and set aside.
Mix together thoroughly the shortening, sugar and eggs. Sift together remaining ingredients and stir into creamed mixture. Chill dough (overnight if you want). Roll into balls the size of small walnuts. Roll in a mixture of 2 tablespoons sugar and 2 tablespoons cinnamon. Place about 2-inches apart on ungreased baking sheet. Bake until lightly browned in 400° oven for 8 to 10 minutes. Cookies puff up at first, then flatten out with crinkled tops. Yield: about 5 dozen 2-inch cookies.
Combine first five ingredients in blender; beat until sugar dissolves.	Continue to beat, slowly adding oil. Stir in poppy seed. Cover and chill. Stir before serving. Yield: 1 3/4 cups.
First Layer: Cover bottom of greased 9 x 13-inch pan with crustless bread.
Wash the horseradish well, then peel off all brown skin using a vegetable peeler. Grate or chop enough of horseradish to equal 1 1/2 cups. Mix with the rest of ingredients. Pack into jars, store in refrigerator and let mellow for 2 weeks.
Drain cooked carrots. Mix over low heat and set aside. Put carrots back in pan after drained and pour sauce over carrots and toss.
Sift together flour, cocoa, salt and soda. Combine buttermilk and vinegar. Cream shortening and sugar; add eggs and beat well. Add dry ingredients alternately with buttermilk and vinegar mixture and beat well. Add food coloring and mix together.
Pack okra tightly into hot sterilized jars, leaving 1/2-inch headspace. Place a garlic clove and a hot pepper in each.
Mix the following ingredients together at least 5 minutes with electric mixer: powdered sugar, eggs and butter. Blend in 1 medium Cool Whip, then mix in fruit. Put nuts on top just before serving. Enjoy!!
First 3 ingredients in bowl and set 10 minutes in a warm place, then add to the next mixture. Second mixture is hot water in large bowl (cool slightly), shortening, salt and remaining sugar. Warm flour over flame of oven top in a dish; move fast until warm. Add yeast mixture and knead 500 times (about 7 to 10 minutes), then place in greased pan and let rise. Then knead 100 times; rise again and knead down. Place in buns and roll about third time. Let buns rest in pan and bake until golden.
Put dates and soda in bowl and pour hot water over ingredients. Cool. Cream butter, sugar and egg. Sift salt, flour and baking powder together. Add to creamed mixture. Add dates, nuts and vanilla. Bake for 1 hour at 350°.
Place beef in oblong baking dish. Heat consomme, apple juice, soy sauce, garlic and onion powder to boiling; reduce heat. Simmer, uncovered, 5 minutes. Cool. Pour mixture on beef. Cover and refrigerate, spooning mixture over beef occasionally, at least 3 hours. Thread 4 or 5 cubes on each of 6 to 8 skewers. Broil kabobs with tops, about 4-inches from heat, about 7 minutes or until done to taste. Turn. Also good cooked on your outdoor grill.
Arrange evenly in greased 2-quart baking dish: potatoes, onion, salt, pepper and parsley (if desired). Then mix ground beef, milk, catsup, cracker crumbs, salt and pepper. Spread this over potatoes. Decorate top with more catsup, if desired. Bake in 350° oven for about 1 hour, until potatoes are tender. Makes 4 servings.
Mix first ingredients and put in baking dish. Sprinkle package of dry onion soup over top. Lay pieces of frying chicken on top. Bake 1 1/2 hours at 350° (325° for glass dish). Nice and easy.
Dissolve jello in 2 cups boiling water. Add pie filling and pineapple. Chill until firm in a 9 x 13-inch dish.
Section grapefruit, catching juice. Add sections of grapefruit, cucumbers, soy sauce and sesame seed. Toss and serve on bowl lined with lettuce leaves.
In medium saucepan, melt butter in boiling water. Add flour and salt all at once. Stir vigorously until well-blended. Cook and stir mixture over medium heat until mixture forms a ball that doesn't separate. Remove from heat; let stand 5 minutes. Add eggs, one at a time, to mixture in pan, beating vigorously until smooth, about 1 minute after each addition. Batter should look thick and feel slightly sticky. Spread over bottom and up sides of a greased 9-inch pie plate. Bake in a 400° oven for 30 minutes or until golden. Cool.
Mix together the first 4 ingredients. Spread this mixture over drained pineapple. Drizzle with melted butter. Bake at 350° for 20 to 25 minutes.
Heat milk, butter and vanilla until butter melts. Stir together sugar and cocoa. Add to milk mixture when sugar has dissolved. Let boil for 1 to 2 minutes, being careful not to let the mixture burn. Remove from heat. Add peanut butter; stir until well blended. Stir in Rice Krispies to coat. Drop by spoonfuls onto waxed paper. Let cool.
Combine dates, boiling water and soda. Cool. Combine remaining ingredients and add date and water mixture. Grease and flour a 9 x 13-inch pan and pour batter into pan. Before baking, sprinkle top with chocolate chips, chopped nuts and powdered sugar. Bake for 35 to 40 minutes at 350°.
Combine cornmeal and water. Scald milk. Add cornmeal mixture, stirring to prevent lumps. Cook 20 minutes or until thickened. Add salt, spices and molasses. Pour into 1 1/2-quart greased casserole or baking dish. Bake in a slow 325° oven for at least 2 hours. Serve warm with heavy cream, vanilla ice cream or hard sauce. Makes 6 servings.
Brown pork slowly in hot shortening. Add 1 cup water, bouillon cube and 1/4 teaspoon salt. Mix well. Cover and simmer until tender, about 1 hour. Drain pineapple, reserving syrup. Combine brown sugar and cornstarch. Add reserved syrup, vinegar, soy sauce and 1/2 teaspoon salt. Cook and stir over medium-high heat until thickened and bubbly. Remove from heat. Add sauce to pork. Mix well. Stir in pineapple, green pepper and onion. Cook over low heat for 2 to 3 minutes, or until vegetables are tender-crisp. Serve over rice. Makes 6 servings.
Mix all ingredients together. Grease and flour a 9 x 13 inch pan. Bake at 350° for 25 to 30 minutes.
Beat egg until foamy. Add sugar, gradually, and continue beating, until thick and lemon colored. Stir in milk, salt and Minute tapioca. Cook and stir over medium heat until mixture comes to a full boil, about 6 to 8 minutes. Remove from heat and let stand 20 minutes. Fold in marshmallows and pineapple. Chill. Fold in Cool Whip and maraschino cherries. Serves 6.
Butter casserole dish, line with chicken. Mix soup and sour cream. Pour over chicken. Crush crackers and mix with poppy seed. Pour this on top of casserole. Dribble melted butter over dish. Bake at 350° for 30 minutes.
Mix all ingredients in a shallow bowl. Dip day old slices of bread in mixture one at a time and plate on hot waffle iron. Cook until brown. Works better if the crust is trimmed from bread. Serve hot with butter, syrup and powdered sugar.
Cook bacon slices in a frypan until crisp. Remove from pan. Fry the potatoes in bacon fat until they are well browned, sprinkling with salt when they start to brown. Cover pan closely and cook over low heat until potatoes are tender. Combine eggs, milk and pepper. Pour over potatoes in the pan and cook slowly, stirring occasionally, until eggs are set. Crumble the bacon and add it just before taking the pan from the heat. Serve at once. If desired, sliced, boiled potatoes may be used instead of raw potatoes.
Mix all ingredients together except pecans. Spread out in plate or roll up in a ball. Sprinkle with pecans.
Melt butter or margarine and mix with flour and nuts (use your hands to do it!). Spread in a 13 x 9-inch ungreased pan. Bake at 350° for 30 minutes. Cool thoroughly.
Cut stew meat into small chunks. Brown meat, then add onion and garlic to saute. Add all other ingredients. Let simmer on low heat 4 to 5 hours (can also be made in crock-pot). Use a hand potato masher and mash cooked verde to shred meat and tomatoes. Serve when ready with flour tortillas and rice with sour cream. Also good to top potatoes with shredded Cheddar cheese.
Mix all ingredients together and spread in a 9 x 13-inch pan that has been buttered.
Preheat oven to 375°. Mix flour, sugar and fat free margarine together by hand. Dough will be sticky. Put half of dough in bottom of a glass square dish that has been lightly sprayed with Pam. Put blueberries on top of dough. Drop remainder of dough by spoonfuls on top of blueberries. Mix the vanilla flavoring with the skim milk and then pour over the cobbler. Bake at 375° for about 45 minutes or until top crust is brown.
Boil roast with onions and sausage until falls apart. This is your secret stock. Add gumbo seasoning pack and cayenne pepper to taste. Serve over fluffy rice with green salad and crackers.
Combine V-8 and mayonnaise. Mix together crab, shrimp, rice, bell pepper, salt and pepper. Pour liquid over rice mixture; mix lightly. Put in casserole. Top with bread crumbs and almonds. Bake at 350° for 30 minutes, or until bubbly hot. Freezes well. Serves 4 to 6.
Drain vegetables, rinse in cold water. Combine all ingredients, stirring gently, to mix well. Chill several hours or overnight.
Mix soup, sour cream, margarine, cheese and salt in large bowl. Add potatoes and onion. Mix well. Put into a 9 x 13 x 2-inch pan. Sprinkle topping on top and bake at 350° for 1 hour.
Heat milk. Add rice and margarine. Add sugar, salt and raisins to beaten eggs, then slowly stir in the hot milk mixture. Add vanilla. Pour into greased baking dish; set in a pan of hot water. Sprinkle nutmeg on top of custard. Bake at 350° for 1 hour or until set. Serves 4.
Combine and mix first 3 ingredients. Add at low speed flour, salt, baking soda, cinnamon, carrots, walnuts and vanilla. Grease and flour 9 x 13-inch pan. Bake at 300° for 1 hour.
Mix and cool lemon jello and boiling water. Mix with beater until extremely smooth, sugar, cream cheese and vanilla. Whip with beater until stiff, whipping cream. Keep refrigerated until ready to pour entire mixture into crust. Pour jello mix into cream cheese mix. Blend together, then blend in whipped cream. Pour mixture into prepared rusts. Chill uncovered in refrigerator until firm (3 to 4 hours.).
Place berries in Pyrex dish. Cream the sugar and margarine. Add egg and flour. Spread lightly and bake until golden brown at 350°.
Mix all except chicken and cook on High for 2 minutes in microwave.	Dip chicken and place in brown paper bag. Fold end and place in second bag. Place bags in platter for 18 to 21 minutes on High until done.
Roll; cut into 1-inch pieces. Place on greased 9 x 13-inch pan, not touching. Let rise 1 hour. Bake 15 minutes at 425°.
Salt and pepper carrots. In a container, layer carrots, onion and green pepper. Prepare a sauce with the remaining ingredients, mixing well. Pour over vegetables and refrigerate. Will keep for 2 weeks.
Combine last 4 ingredients; spread on crust. Top with assorted vegetables: onion, cauliflower, broccoli, carrots, olives, radishes, celery, etc.
Preheat oven to 425°. Mix ingredients in order given. Pour into shell. Bake 15 minutes, then reduce heat to 350° for 45 minutes or until knife comes clean.
Beat eggs until light in double boiler. Beat in sugar, butter, lemon juice and salt. Cook over boiling water and stir until consistency of custard. Cool and fold in 1 cup of whipped cream, which should be stiff. Put on mixed fruit salad when ready to serve.
Soften butter to room temperature and mix in other ingredients. Pinch off small pieces, roll into balls and place on cookie sheet. Make a small dent in center and fill with a dot of jelly. Bake at 350° about 20 minutes.
Wash chicken pieces; pat dry. Remove skin if you wish. Melt butter in shallow baking dish. Stir in remaining ingredients. Roll chicken in this butter mix to coat. Arrange meaty side up in single layer in same pan. Bake at 375° for 1 hour until tender and lightly glazed.
Roll chicken parts in flour. Brown onions and mushrooms. Add tomato soup, sour cream, bay leaf, salt, pepper and paprika. Add chicken. Cover and simmer 30 to 40 minutes. Remove bay leaf before serving.
Preheat oven to 450°. Combine all ingredients in bowl; toss to coat well. Spread in jelly roll pan. Roast 40 to 45 minutes until tender. Makes 4 servings.
Cream sugar and margarine. Add eggs, one at a time, beating after each one. Add potatoes. Sift together dry ingredients and add alternately with buttermilk. Add vanilla and nuts. Pour into 9 x 13 x 2-inch pan. Bake at 350° for 30 minutes.
Mix all ingredients together well. Use 1/4 to 1/3 cup of mix to 1 cup hot water.
Cook rice per directions. Cook broccoli and drain. Mix together and add butter, 3/4 of the Cheez Whiz, can of soup and chicken (if desired). Stir until cheese and butter are mostly melted. Top with remaining Cheez Whiz. Bake at 350° for 30 to 40 minutes.
Cook spaghetti and drain. Pour into a large casserole dish. Mix eggs and milk; add to spaghetti and mix. Add spaghetti sauce. Brown meat and onion; drain and add to casserole dish. Top with grated cheese. Bake at 350° for 30 minutes. Let set 5 minutes before cutting into serving sections.
Have eggs, butter or oleo and Bisquick at room temperature and beat together well. Add vanilla, sugar, milk and coconut. Bake in greased pie pan for 50 to 60 minutes. Pie makes its own crust as it bakes.
Mix sugar, brown sugar, squash, oil and eggs; beat until well blended. Stir in water. Stir together flour, baking soda, salt and spices; add to squash mixture and mix well. Stir in raisins and nuts. Bake at 350° (depending on oven) for 65 to 70 minutes.
Boil frying chicken; cool. Bone and place chicken in bottom of casserole. Pour soup and milk mixture over chicken. Mix chicken broth and dressing mix. Spoon on top. Bake at 350° for 30 minutes or longer until brown.
Broil chicken breasts in salt, pepper and garlic powder until slightly brown. Mix together mushroom soup, bouillon cube, uncooked rice and milk in bowl. Pour rice mixture into casserole dish (have it large enough as rice will expand). Top with chicken breasts and bake, covered, in 375° for 1 to 1 1/4 hours.
Combine bulghar and boiling water in a bowl. Cover and let stand until bulghar is soft, about 1/2 hour.
Mix together. Batter will be lumpy. Bake 20 to 25 minutes at 400°. Let set 5 minutes. Makes 18.
Place black-eyed peas and water in a 2-quart saucepan. Bring to a boil; reduce heat and simmer until tender, about 30 minutes. Drain and rinse under cold running water. Place in a large bowl.
Mix all together except sherbet. One half hour before serving, set sherbet out of the freezer. Float sherbet in punch.
Brown meat with onions. Drain grease. Cook macaroni and cheese. Mix all together.