HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and slice cucumber. In medium bowl, with fork, beat water, vinegar, oil, sugar, salt and pepper until well blended. Add cucumber slices and toss gently. Cover and refrigerate. Serve as a relish or salad. Serves 4.
Cook sugar, syrup, water and salt until thread spins. Beat egg whites; add vanilla slowly. Pour syrup over beaten whites. Beat until thick; add pecans.
Beat butter and sugar until creamy, about 20 minutes. Add eggs, one at a time, beating thoroughly after each egg. Add lemon flavor, 1 spoonful at a time, beating thoroughly after each spoon. Slowly add 7-Up. Bake at 350° for 1 hour and 15 minutes.
Cook rice according to directions on bag. Add margarine to rice while still warm. Add corn and soup to rice mixture. Put into greased casserole dish. Top with one cup grated cheese. Bake at 350° for 30 minutes or until cheese melts.
Melt butter in baking dish. Make batter of sugar, flour, salt, baking powder and milk. Pour over butter in baking dish. Pour peaches into batter; do not stir. Bake at 375° for 20 to 30 minutes, until lightly browned. Serve hot or cold with whipped cream.
Prepare fajita marinade according to package directions. Cut up chicken and marinate for 15 minutes. Cook bacon and drain grease. Drain chicken, discard marinade. Saute chicken, cook completely. Spread ranch dressing over pizza crust. Sprinkle 1 c. cheese over dressing. Top with chicken and crumbled bacon. Sprinkle remaining cheese on top. Bake 10 - 15 minutes at 450.
Mix eggs, shortening and salt. Add small amounts of flour at a time until dough is very stiff. Place on heavily floured board. Sprinkle flour over dough. Roll out on board. Sprinkle with flour again. Roll up into a roll. Circle. Slice off in very thin strips and place in boiling chicken broth. Take chicken off the bone and place in noodles. Let simmer 10 to 15 minutes, being careful not to let the noodles stick.
Beat thoroughly. Put into loaf pan; cover with 2 slices bacon, if desired. Pour one 8 ounce can tomato sauce over the top. Bake 1 hour at 350°. Serves 6.
Preheat oven to 400°. Beat egg with whisk; stir in milk and oil. Blend dry ingredients and stir in until flour is moistened. Blend in blueberries. Bake at 400° until golden brown, about 15 minutes.
Separate onion slices into rings; saute sliced onion and garlic in butter over medium heat 10 to 15 minutes or until very tender and translucent. Add flour, stirring until smooth. Gradually add beef broth and water. Bring to a boil; cover. Reduce heat and simmer 15 minutes. Stir in pepper and Madeira (optional). Remove from heat. Place 6 ovenproof serving bowls on a baking sheet. Place 1 toasted bread slice in each bowl; ladle soup into bowls. Sprinkle each serving evenly with Mozzarella cheeses; sprinkle with Parmesan cheese. Broil 6-inches from heat 1 minute or until cheese melts. Yield: 6 cups.
Mix the first 6 ingredients together in fine crumbs. Press 1/2 of the crumb mixture into an 8 x 8-inch baking dish and bake at 325° until brown. Cover with 2 cups frozen raspberries. Mix cream cheese and Eagle Brand milk and pour over berries. Cover with remaining crumb mix. Bake until batter pulls away from sides at 325°.
Cut chicken into 1-inch pieces. Heat 3-inches of oil in a large heavy saucepan over medium heat until it reaches 375°, adjust heat to maintain temperature. Meanwhile beat egg and water in large bowl until well mixed. Add flour, salt, and pepper, stirring to form smooth batter. Dip chicken pieces into batter, draining off excess. Fry chicken, a few pieces at a time, in hot oil about 4 minutes or until golden brown. Drain on paper towels. Serve with sauces.
Coat chicken with a mixture of the flour to which you have added a teaspoon of salt and 1/2 teaspoon pepper. Then brown chicken pieces in the hot shortening. Remove chicken pieces to a 3-quart casserole. Cook celery and onions in skillet until tender but not brown. Drain off excess fat; stir in soup, pimento and 3/4 cup water. Pour over chicken in casserole. Bake, covered, at 350° until tender. This takes about one hour.
Mix egg, sugar	and soft butter. Add flour, baking powder, salt and milk. Stir until thoroughly mixed. Pour in greased 8-inch pan and top with 1/2 cup sweetened fruit. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix butter, pepper sauce and vinegar; dip chicken in mixture and place in baking pan. Sprinkle with 1 package dry dressing mix. Bake until brown, about 25 to 30 minutes. Sprinkle with paprika. Prepare other original dressing mix as instructed on package. Serve with celery sticks and chicken.
Mix the ingredients together, except pecans. Form into a ball. Roll in chopped pecans. Serve with your favorite crackers.
Melt butter or margarine. Add brown sugar Karo white syrup and salt. Bring to boil. Stir. Boil 5 minutes; do not stir (at medium). Add vanilla and baking soda. Pour over popped corn. Bake at 250° for 1 hour. Stir every 15 minutes. One popper = 16 cups, approximately 3/4 cup of popcorn.
Preheat the oven to 350°. Combine the bread crumbs, Parmesan cheese, parsley (if using), garlic salt and pepper. Set aside. Dip chicken pieces in salad dressing and dredge in bread crumb mixture. Coat a 13 x 9 x 2-inch baking dish with vegetable cooking spray. Place dredged chicken pieces in dish. Bake for 45 minutes or until chicken tests done. Juices will run clear when meat is pierced with a fork.
Place the first 6 ingredients and half the vinegar in a blender. Blend well. With blender still running, add oil and remaining vinegar. Blend thoroughly. This method prevents dressing from separating. Stir in the celery seed. Keeps indefinitely in the refrigerator.
Squeeze juice from limes, reserving peel. In a small bowl, combine lime juice, lime peel, soy sauce, oregano, thyme, cayenne pepper, garlic, parsley and Bay leaf; blend well. Place pork cubes in a plastic bag or non-metallic bowl. Pour lime mixture over pork, turning to coat. Seal bag or cover dish; marinate at least 2 hours or overnight in the refrigerator, turning pork several times. Remove lime peel, parsley sprigs and Bay leaf from marinade and discard. Remove pork from marinade, reserving marinade. Drain pork well. Heat oil in large skillet over high heat. Add brown sugar; stir until sugar is dissolved. Add pork cubes; cook and stir about 5 minutes or until pork is browned. Reduce heat to low. Add onion, tomatoes, bell peppers and reserved marinade; simmer 10 to 15 minutes or until pork is tender. Makes 4 servings.
Spray bottom of pan with Pam or I Can't Believe It's Not Butter. Crumble raw hamburger in bottom of pan. Add all the other ingredients, layer upon layer. Put butter on top. Bake in 10-inch square dish or pan at 350° for 1 hour.
Cream sugar, shortening and eggs. Add sifted dry ingredients, then chopped dates and nuts. Shape into rolls and chill. Cut in slices and bake 10 to 12 minutes at 375°. Half of the rolls may be frozen for later use.
Set out until room temperature. Mix with hands and form into a ball. Roll in finely chopped pecans. Put cherry on top to make it pretty.
Whisk together oil, vinegar and honey. Place cole slaw mix in medium bowl. Season with salt and pepper. Pour vinaigrette over mix and toss lightly to coat; cover. Refrigerate. Makes 4 servings.
Can use canned yams, or boil fresh yams until tender. Drain and mash. Add sugar, butter and spices. Mix well. Beat in eggs and milk. Turn into 3-quart greased casserole.
Preheat oven to 400 degrees. Grease a muffin tin. In a large bowl, combine flour, sugar, and orange rind. Stir to mix. In a medium bowl, combine egg, orange juice, milk and oil. Mix well. Add to the flour mixture. Mix just until the dry ingredients are moistened. Stir in cranberries and pecans. Spoon into muffin cups, filling about 2/3 full. Bake for about 20 minutes or until a toothpick inserted into center of muffin comes out clean. Remove from pan immediately. Makes 12 muffins.
Mix the first 6 ingredients well. Mix the honey, oil and water well and add to dry mixture. Bake at 300° for 1 hour. Stir frequently. May be eaten as is or mixed with other cereals.
Mix soup, chilies and sour cream. Spread on tortillas. Alternate shredded chicken, grated cheese and onions. Roll and place in a greased, covered pan. Bake at 300° for 30 minutes. Save some sour cream and cheese to spread over top. Can be made in morning.
In small mixing bowl, combine cake mix, 1 egg, butter, cinnamon and salt. Mix until blended. Pour onto crust; sprinkle with nuts. Bake at 350° for 35 to 40 minutes or until set. Cool and refrigerate.
Mix Eagle Brand milk and orange drinks together. Put in ice cream freezer and freeze. Makes 2 quarts.
Brown sausage. Add celery and onion. Saute until tender. Lightly grease a casserole dish. Mix all ingredients together and put in casserole. Bake at 350° for 1 hour or until rice is tender.
Take out 1 cup of cake mix for top of cake. Mix remainder with oleo and egg. Press into 9 x 13-inch greased pan.
Thoroughly blend all ingredients except nuts. Chill 3 hours. Shape into ball. Roll in chopped nuts. Chill until firm. Serve with crackers.
Put water, sugar and coffee in a saucepan on low heat. Let simmer for 30 minutes. Stir off and on. Do not boil. Let cool. Skim foam off top. Then add vodka and vanilla. Mix all ingredients together and serve.
Boil, drain and chill macaroni. Chop vegetables and add amounts to your taste. Add salmon. Mix all together with Miracle Whip. Top with cherry tomatoes or tomato wedges.
Combine soups, water, butter and mushrooms in saucepan. Heat and stir over medium heat. When warm and thoroughly blended, remove 1 cup of mixture and set aside. Add rice to saucepan and stir. Pour mixture of rice and soup into 9 x 13-inch glass pan. Place chicken pieces on top. Pour remaining cup of soup mixture over chicken pieces. Cover dish and place in preheated oven at 350°. Bake for 2 1/2 hours or until chicken is tender. Makes 6 servings.
Cook beans in salted water; drain (if using canned beans, omit salt). Combine milk, soup and pepper; pour over beans. Add 1/2 can of onions; pour into 1 1/2 quart casserole. Bake at 350° for 20 minutes. Garnish with the rest of the onions and pimentos; bake 5 minutes longer.
Bake 1 hour or longer at 350° in greased tube or loaf pan (tube pan is much better).
Spray pan with Pam. Remove skin from chicken and place in pan close together. Salt and pepper. Spread a thin layer of sour cream over chicken. Crush the Cheez-Its crackers to make 1 to 2 cups of crumbs. Sprinkle these over the chicken. Melt the margarine and drizzle over chicken. Cook, uncovered, at 350° for 40 minutes.
Cut chicken into serving pieces. Brown in 2 tablespoons fat. Remove chicken and place into casserole dish. Brown onion slightly in same skillet. Simmer remaining ingredients in skillet for 30 minutes. Pour over chicken. Cover with foil and bake at 350° for 1 hour.
Bring rice and sugar to boil; cook until tender. Take egg yolks and beat until smooth. Add milk to eggs. Take 1 cup of rice and add to egg yolks, stirring constantly. Add mixture to rest of rice. Add cinnamon and nutmeg. Serve.
Cook potatoes until tender. Mix soup, sour cream, onions, mayonnaise and parsley flakes together. Put potatoes in baking dish; pour mixture over potatoes. Sprinkle bacon on top and bake at 350° for an hour. For first 30 minutes baking time, cover with foil. Cook, uncovered, the remaining 30 minutes.
Cut meat up into small pieces. Heat shortening in a large pot on the stove. Add meat, turning often till brown. Add sliced onion to the last 5 minutes of browning. When brown, sprinkle with 1 tsp. salt and pepper. Add water, cover and heat to boiling. Reduce heat and simmer until meat is done, about 1 1/2 to 2 hours. Add more water if needed.
Mix together flour, sugar and milk. Melt 1 stick butter in pan; pour batter over butter. Add water to pie filling; pour over batter. Sprinkle 1 cup sugar on top and nutmeg to taste (do not stir). Bake at 350° until brown.
Mix the first 4 ingredients and place in oblong baking dish. Sprinkle crackers mixed in melted margarine on top. Bake 25 minutes at 350°.
Brown and drain beef or sausage. Stir in pizza sauce. Cook over low heat until mixture is warmed through.
Brown ground beef with onions. Cook until beef is tender. Remove from heat and add corn, sour cream, soups, pimentos and noodles. Mix well and pour into a large casserole dish. Mix bread crumbs and butter and sprinkle over the top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Blend eggs and milk in large bowl. Place Rice Krispies in large Ziploc bag, releasing all air. Use rolling pin to mash Rice Krispies completely. Dip each piece of chicken in egg/milk mixture, then in bag of Rice Krispies, then place on a large baking sheet. Use butter or oil and distribute evenly into pan of chicken. Bake at 350° until chicken is done and Rice Krispies are brown. Serves 4 people.
Wash potatoes and prick several times with a fork. Bake at 400 degrees for 1 hour or until done. While potatoes are baking, chop onions. Cook bacon and crumble. Set aside. Allow potatoes to cool; cut potatoes in half lengthwise and scoop out pulp. Melt butter in a heavy saucepan over low heat. Add flour, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tbsp. green onions, 1/2 c. bacon and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk if necessary, for desired thickness. Serve with remaining onion, bacon and cheese on top.
Grease, flour and line tube pan with wax paper. Cream Crisco and sugar. Add eggs, beat thoroughly. In separate bowl, sift together flour, salt and baking powder. Add flour mixture and milk to creamed mixture (alternating flour and milk, mixing well). Add vanilla. Beat well. Pour into tube pan. Bake at 350° for at least 1 hour. Use toothpick test to determine doneness.
In electric skillet, slice 3 or 4 potatoes. Sprinkle 1/3 cup of raw rice, salt and pepper. Add 3 or 4 sliced carrots and chopped onion. Crumble raw hamburger on top. Add cream of mushroom soup and half can water. Let cook an hour or so at 300° to 325° until potatoes stuck with fork are done.
Grease pan. Dice chicken and mix with soup and water. Set aside. Add melted margarine and broth to stuffing mix. Layer chicken and stuffing mixture in 9 x 13-inch pan beginning and ending with stuffing. Bake at 350° until bubbly.
Preheat oven to 375°. In ungreased 13 x 9-inch baking pan, melt 5 tablespoons of butter in oven. Stir in brown sugar, water and pecans. Separate each can of rolls into 4 triangles; seal perforations. Spread with 3 tablespoons of butter. Combine cinnamon and sugar. Sprinkle over buttered dough. Starting at shorter side, roll up each triangle. Cut each roll into 4 slices forming 32 pieces. Place cut side down in pan. Bake at 375° for 20 to 25 minutes until golden brown. Invert immediately to remove from pan; serve warm.
Combine beef with Blue cheese, onion, Worcestershire sauce, salt and seasoned salt. Make into 12 meatballs. Melt butter in skillet and brown meatballs on all sides. Cover and cook over low heat for 5 minutes. Remove meatballs and add cream to drippings. Cook over medium to high heat, stirring for 2 minutes. Spoon glaze over meatballs.
Beat eggs, oil, sugar, vanilla and zucchini. Add flour and other dry ingredients. Put into 2 greased loaf pans or 4 small loaf pans. Bake at 350° for 1 hour (in big pans); less for the small loaf pans.
Cut steak into strips. Dust with flour/pepper mixture. In large skillet, brown meat in margarine. Add mushrooms, onion and garlic; brown lightly. Stir in beef consomme. Cover and cook about 1 hour until meat is tender; stir now and then. Gradually stir in sour cream. Cook over low heat for 5 minutes. Serve over cooked noodles.
Make a	point on one	end of a cut green stick (not oleander) for each fish, about 4-inches longer than the fish. Tie the fish to the stick at both the head and gills with the head toward the pointed end. Push the stick into the ground next to the coals	with the head touching the ground. Grill for 10 minutes.
Combine all ingredients and mix well. Let set overnight in refrigerator. Serve on crackers, fresh vegetables or in rye loaf with bread crumbs hollowed and cut in cubes.
Melt butter. Add to sugar and stir until smooth. Add eggs, one at a time, until well blended. Stir in vanilla and other ingredients until smooth. Bake in greased 8 x 11-inch pan at 350° for 25 minutes.
Season meat with salt and pepper. Heat shortening in skillet and brown meat on all sides. Place half of vegetables in bottom of cooker; add meat, then add all other vegetables and liquid. Cook on low 10 to 12 hours or on high 5 hours. Serves 4 to 6.
Heat fruit with juice, berries are best. Mix other ingredients in pan or bowl you plan to bake in. Pour the fruit mixture over the batter. When it is baked, the fruit will be on the bottom and the cake on top. Watch the ingredients carefully as there is no egg in it, only the butter the size of an egg. It's fun to make and saves on cleaning up bowls. Cook at 350° for 40 minutes.
Crush Oreos; set aside. Mix butter, cream cheese and sugar until fluffy, set aside. Combine milk, pudding and Cool Whip in large bowl; beat this mixture into cream cheese mixture until smooth. Layer pudding and Oreos, saving some for top. Refrigerate.
Preheat oven to 350°. Generously grease a 5 x 9-inch pan and flour. Measure dry ingredients into large bowl. Add soup and shortening. Beat at low speed or medium for 2 minutes. Add eggs and water and beat 2 more minutes. Scrape sides and bottom constantly. Fold in 1 cup chopped nuts and raisins. Pour into pan and bake 35 to 40 minutes. Remove and cool on wire rack. Frost with cream cheese frosting if desired.
Boil potatoes with skins in salted water until tender. Drain. Peel. Mash until smooth. Let it cool. In a bowl, mix potatoes, cheese, egg, garlic, parsley, bread crumbs, salt and pepper. Form into oval-shaped croquettes. Roll in flour. Heat olive oil in large skillet and saute croquettes until golden brown on both sides.
Combine first 4 ingredients until smooth (with mixer). Pour into pie crust and chill several hours before serving.
Wash and cap strawberries; cut large ones in half. Drain pineapple and mandarin oranges. Place fruit in a large bowl. Sprinkle with 2 tablespoons sugar; refrigerate until serving time.
Heat first 5 ingredients. Set aside to cool. Drain corn and peas. Chop pimento, bell pepper, celery and onion. Pour cooled syrup over vegetables, stir and refrigerate.
Blend together sour cream, dessert topping, sugar, lemon juice and vanilla. Fold in fruits and nuts. Turn into a 4 1/2-cup ring mold. Freeze overnight. Unfold on lettuce. Let stand 10 minutes before serving.
Melt margarine in skillet. Spread sauerkraut evenly in skillet. Cover with onion. Top with the meat (crumbled). Salt and pepper. Pour in the tomato juice. Cover; cook on low heat until the rice is tender. If the mixture is too dry, you may add more tomato juice. Serves about 6 people.
Beat cream cheese and sugar until smooth. Fold in Cool Whip. Spoon into graham cracker crust. Chill 2 to 3 hours. Top with pie filling or fresh fruit.
Mix flour and salt; cut in shortening with a pastry cutter. Stir in water, one teaspoon at a time, briskly with a fork, until it holds together. On a lightly floured board, roll out.
Cream butter. Add sugar slowly. Add salt, creaming well. Add flour and vanilla and then add nuts. Shape into round balls. Bake on ungreased cookie sheet at 325° for 15 to 20 minutes. Do not brown. Cool and roll in powdered sugar.
Arrange rolls in a greased Bundt pan. Sprinkle dry pudding mix over top. Cook butter and remaining ingredients over low heat until sugar is dissolved and mixture bubbles. Pour over rolls. Cover tightly with foil and let stand on countertop overnight.
Combine all ingredients and pour into pie shell. Bake at 350° for 40 to 45 minutes.
Combine flour, soda, salt, baking powder, cinnamon, nutmeg and ginger; mix well and set aside.
In a food processor or blender, combine first five ingredients and blend. Drizzle in olive oil with processor running. Add salt and pepper to taste. Makes approximately 2 cups.
Put butter in pan. Saute onion and green pepper. Add ground beef, brown and drain. Place in casserole dish. Layer Veg-All, mushroom soup, then Tater Tots on top. Sprinkle with cheese.
Add water to cover chicken and cook until tender. Remove and debone. Heat broth and add dumpling and the chunky chicken.
Place apples in deep 8-inch casserole; add lemon juice and water. Mix cinnamon with 1/2 of the sugar, sprinkle over the apples. Combine remaining sugar with flour and salt; cut in butter until mixture resembles coarse meal. Sprinkle over apples and pat smooth. Bake at 375° for 40 minutes. Serve warm with vanilla ice cream. Yields 10 servings.
Peel large potatoes. Cut into chunks and boil in salt water until tender. Dip out of water and put in bowl and set bowl in refrigerator until potatoes cool. Chop onion, green pepper, pickles and eggs and add to cooler potatoes. Add a small amount of pickle juice. Add mayo, mustard, pepper and sugar to taste.
Cook broccoli according to package directions, omitting salt. Drain thoroughly. Spray baking dish with cooking spray or butter dish. Place broccoli in the baking dish. Mix soup, cheese, milk, mayonnaise and egg. Pour over broccoli. Top with Ritz crackers or the bread crumbs mixed with the melted margarine. Bake at 350° for 45 minutes or until bubbly and the crumbs are lightly browned. Serves 6.
Cream sugar, salt, shortening and flavoring together 3 minutes, about 450 strokes by hand. Add hot water. Beat well after adding each egg. Sift dry ingredients in 4 parts alternately with milk in 3 parts. Beat after each addition only until smooth. Turn into two 9-inch round pans, the bottoms of which are covered with oiled waxed paper. Bake in moderate oven at 350° for 35 minutes or until done. Frost with favorite icing.
Mix milk and soup together. Line a 2 quart baking dish with potatoes. Pour soup mixture in and put onions on top. Place pork chops on onions. Cover with cheese. Bake at 350° for 1 to 1 1/2 hours.
Cook broccoli until almost done. Put in casserole and pour cream of celery soup and water chestnuts over the broccoli. During the last 10 or 15 minutes of baking time, spread onion rings on top. Bake for 30 minutes at 350°.
Cream together sugar and shortening. Add egg, vanilla, apples and nuts. Add the remaining dry ingredients. Bake in a greased 9 x 9-inch cake pan at 350° for 35 to 40 minutes.
Mix 2 beaten egg yolks with 1/4 cup milk in saucepan. Add pudding mix; blend. Stir in 1 1/4 cups milk gradually. Cook and stir over medium heat until mixture comes to a boil and thickens. Remove from heat and cool. Alternate vanilla wafers, sliced bananas and pudding in baking dish, holding back a portion of the pudding for the top. Beat 2 egg whites until foamy. Add sugar, beating. Pile on pudding. Bake at 450° for 5 minutes.
Cut Twinkies in half lengthwise. Line an ungreased 13 x 9 x 2-inch pan with the Twinkies, cream side up. Dissolve Jell-O in hot water. Add drained pineapple and softened ice cream to the Jell-O; mix well by hand. Pour mixture over Twinkies. Refrigerate until set, then top with whipped topping. Cut into squares to serve.
Brown sausage in skillet. Drain and place in slow cooker. Add cheese. Pour salsa over top. Cover. Cook on low 1 1/2 to 2 hours. Serve with tortilla chips or party rye bread.
Combine eggs, sugar and salt. Add milk and stir until sugar is dissolved. Add vanilla and pour into individual custard cups. Place in pan containing 1/2-inch warm water. Bake in 325° oven for 25 to 30 minutes.
Perfect white sauce: Melt 4 tablespoons butter, stir in 1/4 cup flour, then 3 cups milk; stir until desired thickness and set aside (thinner is preferred).
Cut raw broccoli and cauliflower in small pieces. Mix with onion, raisins and fried crumbled bacon; set aside. Mix together mayonnaise, sugar and vinegar. Pour over broccoli and cauliflower and chill.
Butter a 9 x 13-inch pan and put pecans in bottom. Place 20 rolls on pecans. Put dry pudding over rolls. Melt butter and brown sugar and pour over rolls. Cover with wax paper. Put in cold oven overnight. In morning, take out and preheat oven to 350°. Bake 25 minutes (check your oven). Take out and turn out on a cookie sheet.