HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over cucumbers for 3 mornings. On the 4th morning, drain good and bring to a boil the sugar, vinegar, salt and pickling spice. Pour over cucumbers; let set overnight. Bring to boil next morning and pack in jars. Pour syrup over and seal. Does not need water bath.
Heat skillet to 350°. Season pieces of chicken with salt and pepper, then brown in oil. Add onion, garlic and cooking sauce. Cover and reduce to low heat. Simmer. Cook until meat is tender, 20 to 30 minutes. Serve with spaghetti or over cooked rice. Serves 4 or more.
Mix all ingredients. Spoon into a 9-inch pie plate or 3-cup shallow baking dish. Bake at 350° for 20 to 25 minutes or until lightly browned. Serve with Stoned Wheat Thins crackers. Makes 2 cups.
Cut slices of bacon just long enough to encircle and overlap water chestnuts. Secure the bacon with a toothpick. Place in a bowl of soy sauce for several hours. Remove from sauce and broil until crisp. Makes 32 servings.
Combine all ingredients well and chill. Serve as dip with cucumbers, carrot sticks, radishes, green pepper, green onion, cherry tomatoes, cauliflower, celery, etc.
In a large bowl combine cake mix, milk, butter and egg. Stir in chocolate chips and nuts. Batter will be very thick. Spread batter into a greased and floured 13 x 9-inch baking pan. Bake in a 350° oven 20 to 30 minutes or until done. Cool completely before cutting into bars.
Cream together shortening, white sugar and brown sugar. Add eggs and hot water and beat well. Sift together flour, soda and salt. Add chocolate chips. Bake at 350° until golden brown.
Cook corn in microwave for 2 minutes. Set aside to cool. While corn is cooking, shred onion.
Rinse frozen peas in cold water to separate; drain. Toss all ingredients. Line bowl with lettuce leaves and fill with pea salad. Great for potluck!
Melt margarine in casserole dish. Mix dry ingredients. Add milk. Pour over margarine, then pour peaches over. Do not stir. Bake at 325° until done.
Mix together and form into 60 small meatballs. Brown lightly in a small amount of hot fat.
Mix all ingredients together to form a roll (mix with hands). Coat with crumbs. Wrap in wax paper and refrigerate overnight. Slice and serve.
Put the first 3 ingredients in dish and set aside. Combine flour, baking powder and salt; set aside. Put butter or margarine in mixing bowl. Mix to soften. Add sugar and mix together. Add eggs, beating after each addition. Add vanilla. Mix together sour cream and baking soda. First, add some flour mixture to mixing bowl, then sour cream, until they are all used up. Pour half of batter into tube pan and sprinkle with nut mixture. Add remaining batter and sprinkle with the rest of nuts. Bake in a 350° oven for 1 hour.
Preheat oven to 350°. Melt margarine or butter in 13 x 9-inch baking pan. Sprinkle crumbs over, then pour sweetened condensed milk over crumbs. Top with remaining ingredients in order listed. Press down slightly. Bake 25 to 30 minutes or lightly browned. Cool. Cut into bars.
In skillet, brown beef and onion until onion is tender. Drain excess fat. Season with pepper. Stir in gravy. Add green pepper. Simmer, uncovered, until pepper is just tender, stirring occasionally. Serve over noodles. Makes 2 to 3 servings.
Cook raisins in water to cover for 10 minutes, then drain. Sift soda, cinnamon, nutmeg and cloves with flour. Cream lard and add sugar, eggs, flour mixture and raisins. Drop by teaspoon onto cookie sheet and bake in moderate oven (350°). Makes about 100 cookies.
Heat oven to 375°. Bring chicken, milk, sour cream and soup to boiling. Spoon into 13 x 9-inch casserole dish. Beat remainder until almost smooth and pour over the chicken. Top with cheese and paprika. Bake for 20 to 25 minutes.
Combine sauce, crumbs, hamburger, onion, salt and pepper in a bowl and mix well. Pat the meat mixture into the bottom and sides of a greased 9-inch pie pan. Combine rice, sauce, salt and cheese. Spoon rice mixture into meat mixture. Cover with foil. Bake for 25 minutes at 350°. Uncover. Bake 10 to 15 minutes more. Makes 6 servings.
Brown ground beef and onion in frypan in hot oil and drain. Add tomato soup.
Cream butter and sugar. Add unbeaten egg and beat. Add flour, baking powder and salt, alternating with milk and flavoring. Pour into a fairly deep pan or casserole dish. Over this, sprinkle brown sugar (free from lumps), then pour on cream. Bake at 350° for 30 to 40 minutes. The dough rises to the top and the cream and sugar make a delicious caramel sauce. Cool slightly; serve warm upside down.
Break and dry bread crumbs in a large bowl. In a separate pan, saut onions and celery until tender. Add to bread crumbs. Also add sage, salt and Accent. Pour broth over bread crumb mixture. Stir well and let cool. When cooled, add eggs. Beat well. Make sure dressing is a little soupy. Add oysters last if desired. Add enough seasonings to suit your taste. Bake at 350° in a 9 x 13 greased pan.
Mix cranberries, sugar, water and apple in a large pot and boil gently until all berries pop, about 30 minutes, stirring occasionally. Remove from heat and add jello. Mix well. When cool, add celery and pecans. Refrigerate. Freezes well. Makes a half gallon.
Gather ripe elderberries. Cover with water and stew well. To every pint of the juice, add one pound sugar, cloves, ginger and cinnamon. Boil for 1/2 hour and bottle when cool.
Mix together refried beans, taco seasoning and water. Spread in bottom of pan. On top spread sour cream, then chilies, onion, tomato and Cheddar cheese, layered. I usually double everything, except sour cream and seasoning. Use seasoning to taste. Chill. Serve with tortilla chips.
In a blender, combine milk, coffee crystals, sugar and extract. Blend until coffee is dissolved. Serve with a dash of cinnamon.
Combine rice, milk, sugar, salt, butter and raisins. Cook over medium heat until thickened. Keep watch and stir often. Add vanilla and nutmeg or cinnamon.
Brown your ground beef and chopped onion. Salt and pepper to taste. Add your tomato soup to meat mixture. Boil your macaroni according to directions. Drain. Add to meat mixture. Stir until all noodles are stirred in. Put into 9 x 13-inch dish. Lay your sliced cheese on top to cover and bake at 350° until cheese is brown and bubbly.
Beat eggs in blender. Add the rest of ingredients, one at a time. Pour into a 1 1/2 quart casserole dish. Put dish in pan of	water.	Bake at 350°	for 1	hour or until knife inserted into center comes out clean.
Mix well. Let set couple hours. Serve with chips or Tostitos. Good in Fritos or Tostitos Scoops.
Thaw coconut; set aside. Prepare cake as directed on box; make 2 layers. Split layers horizontally after cooling. Blend together sugar, coconut and sour cream. Chill in refrigerator. Spread all but one cup of the mixture between the 4 layers. Blend the remaining cup of mixture with Cool Whip and spread on top and side of cake. Refrigerate for 3 days. Refrigerate after cutting.
Mix together and press into an aluminum foil-lined 9 x 13 x 2-inch pan.
Beat eggs with sugar. Add Karo, beating thoroughly. Beat with electric mixer. Add flour, salt and vanilla.	Add 1 cup pecans, then stir. Pour into a 9-inch unbaked pie crust. Bake about 45 minutes.
Spoon ice cream evenly over bottom of pie shell. Store in freezer while preparing pumpkin mixture.
Boil 5 minutes. Pack head of dill, clove of garlic, pickles, clove of garlic, head of dill. Pour spice mix over pickles. Lid and cool. Let set 6 to 8 weeks before opening.
Make batter of flour, sugar and milk. Melt butter in dish or pan (approximately 12 x 7-inch). Pour in batter. Add fruit on top. Do not stir. Bake at 350° for 30 minutes.
Partially boil potatoes with skins. When cool, cut into quarters. Place on a cookie sheet sprayed with nonstick cooking spray. Sprinkle dressing over top and bake at 350° for 45 minutes to 1 hour. Potatoes should be nicely browned. Serves 4. Each serving contains 88 calories, 2.3 g protein, 0 fat, 0 chol. and 67 mg sodium.
Preheat oven to 350°. Brown hamburger and saut onions. Cook spaghetti according to box directions. Cube cheese and add to hot hamburger. Stir until melted. Add seasonings and onions and mix well. Drain spaghetti and stir in sauce. In large container, combine the meat and spaghetti mixtures. Pour into 9 x 13 pan. Top with Parmesan cheese, if desired. Bake at 350° for 30 minutes. Can be frozen.
Cream butter with sugar; add vanilla and water. Add flour; mix well and add pecans. Form into crescent shapes and place on ungreased cookie sheet. Bake at 300° for 20 minutes or until delicately brown. While hot, roll in confectioners sugar.
Boil cream of tartar, sugar and hot water until it spins a thread about 10 inches long. Beat 2 egg whites until stiff; add 2 tablespoons cold water and then add sugar. Pour syrup into egg white mixture and beat until it begins to grain or get stiff, then spread on cake.
Beat eggs; add melted margarine, sugar, lemon juice and lemon flavoring. Mix well. Pour into unbaked pie shells. Bake at 375° for 30 to 35 minutes or until brown.
Dissolve jello in water; stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in cool whip. Layer a 9 inch pan with cake; pour half of strawberry mixture on top; repeat layers. Refrigerate for 4 to 5 hours.
Cook macaroni and drain. Combine both kinds of cheese. Mix milk and butter. Now add salt, pepper, onion salt and garlic salt to cooked macaroni. Toss all ingredients until well blended. Place in a greased casserole; cover with paprika. Bake at 325° for 20 minutes, covered. Uncover and bake 5 to 7 minutes longer.
Melt and cool butter. Beat eggs; add flour and sugar. Heat 2 minutes. Add remaining ingredients; pour into pie shell. Bake 60 minutes at 325°.
Combine sugar, cornstarch, salt, milk and egg yolks and cook over low heat or use double boiler until thick. Stir in lemon juice and grated lemon rind. Cool the custard slightly; fill the pie shell. Cover with meringue.
Line a 9 inch square pan with crescent roll dough. Bake in preheated oven at 350° for 5 minutes. Set aside.
Mix ingredients together for as long as possible! Serve to everyone you know and top with much prayer.
Mix graham cracker crumbs and margarine; spread in a 9 x 13-inch ungreased pan. Bake at 350° for 5 to 7 minutes. Cool. Mix packages of pudding (dry), pineapple with juice, lemon juice and Cool Whip; spread over graham cracker crust. Sprinkle with coconut. Refrigerate.
Boil chicken; tear into pieces. Cook broccoli and drain. In small pot, combine cheese, butter, soup and chicken broth. Heat on stove until cheese melts. Line bottom of casserole dish with cracker crumbs. Layer broccoli and chicken; layer over and over, then pour cheese sauce over it. Bake at 350° for 20 to 30 minutes. Enjoy!
Cut meat into serving pieces. Brown meat in oil over medium heat. Transfer meat to casserole. Mix remaining ingredients and pour over meat. Cover and cook in 325° oven until tender, 1 1/2 to 2 hours. Serves 6 to 8.
Cover beans with water and soak overnight. Drain and rinse. In a large pot, cover beans with fresh water; add other ingredients, cover pot and cook 3 to 4 hours, until beans are done. Serve with cornbread. Remove bay leaves before serving.
In large pot, cover potatoes with water and cook until done. Drain 3/4 c. of the water. Add butter, onion, salt and pepper. Cook slowly until soup thickens. Great with almost any meat.
Cream together cream cheese, margarine and confectioners sugar; set aside. Mix in large bowl until thick, 3 cups milk, pudding mixes and vanilla. Mix both mixtures together with Cool Whip. Crumble 1/2 of cookies in bottom of 9 x 13-inch pan. Pour mixture over cookies. Crumble other 1/2 of cookies over this and refrigerate for 2 hours.
Cream eggs and sugar together. Add cream cheese, vanilla and flour. Mix for at least 20 minutes.
Combine all ingredients. Cover and refrigerate 24 hours, mixing occasionally. Good cold or room temperature. Serves 12.
Soften yeast in warm water in large glass or ceramic bowl. Stir in flour and sugar, beating until smooth. Let stand in warm place (85°) for about 36 hours, stirring occasionally. Stir well just before using. Pour out the amount of starter needed. Replenish remaining starter by adding 1 cup each flour and water, beating well. Let stand in warm place until bubbly. Place in covered jar and refrigerate for future use.
Mix all ingredients together. Heat oven to 350°. Grease 2-quart casserole. Cook 1 hour.
Mix together in a large bowl the hamburger, cottage cheese, spaghetti sauce and Mozzarella cheese. Layer in Pyrex oblong dish, sauce mix, lasagna noodles (uncooked), sauce mix, Parmesan cheese, noodles, sauce mix and top with Parmesan cheese. Bake at 350° for 1 hour (45 minutes, covered, and 15 minutes, uncovered). Can be frozen uncooked. Just add 15 minutes to covered cooking time.
Beat egg and sugar, add rest of ingredients. Bake in an 8-inch pie pan at 350° approximately 25 minutes. Serve warm with ice cream or whipped cream.
Mix all ingredients together. Bake, uncovered, at 350° for 45 to 50 minutes.
In heavy saucepan over low heat, melt chips with Eagle Brand sweet milk and salt. Remove from heat; stir in walnuts and vanilla. Spread evenly in buttered 8 or 9-inch pan. Chill for 2 hours or until firm. Turn fudge onto cutting board. Store loosely at room temperature. Makes 2 pounds.
Mix well, form 1-inch balls and bake at 450° until brown, approximately 30 minutes.
Sift together flour, sugar, baking powder, soda and salt. Stir in eggs, buttermilk and shortening; beat until smooth.
Heat chicken stock in saucepan. Add rice, cover and simmer until rice is cooked. In a bowl, beat eggs and lemon juice together. Add 1/2 cup hot stock, one tablespoon at a time, to the egg and lemon mixture, stirring constantly. Pour into chicken stock.
Cook potatoes in skin. Chill. Then peel and grate in large bowl. In medium saucepan, over low heat, combine butter and cheese, stirring occasionally, until almost melted. Remove from heat.
Combine sugar, margarine, Crisco and eggs. Mix on low speed of mixer. Add alternately the flour and milk on low speed. Beat on high speed 2 minutes. Add flavoring. Beat 2 minutes on high. Pour into greased and floured tube pan. Place in a cold oven. Bake at 325° for 1 hour, then at 350° for an additional 30 minutes. Cool in pan.
Heat oil in a frying pan. While oil is heating, cut the liver into thin strips and dredge in the flour. (Put flour in a plastic bag and shake the liver strips in the flour.) Saute the onions in the heated oil until almost transparent. Add the floured liver and fry. Stir constantly. This easily burns. When the liver has lost all signs of the white flour, pour in wine. Stir gently to mix liver, onions and flour on bottom of pan and wine. Reduce the heat to medium-low and cover pan. Wine and liver will cook nicely in 20 minutes.
Grease and flour two pie pans. Beat eggs well, add sugar, flour and milk. Add vanilla and melted butter. Stir in coconut and divide mixture in 2 pie pans. Bake in 350° oven for 25 minutes or until golden brown.
Dip eggplant in butter, then in mixture of bread crumbs and salt. Place on greased baking sheet. Spoon sauce on top of each slice; sprinkle with oregano and cheese. Bake in hot oven at 450° for 10 to 12 minutes or until done. Serves 5.
Cream butter thoroughly. Add sugar gradually, beating constantly. Add eggs, one at a time, beating well after each addition. Stir in flour, lemon extract and buttermilk. Pour into unbaked pie shell and bake at 325° for 45 minutes or until filling is set.
Blend oil and sugar, add eggs one at at time and sift together dry ingredients. Add gradually while beating. Add remaining ingredients and pour into three 9-inch greased and floured cake pans. Bake at 350° about 25 minutes, or until cake tests done. Frost with Cream Cheese Frosting.
Mix well flour, soda, cinnamon, nutmeg, salt and sugar and then add Wesson oil, eggs, vanilla, apples and nuts. Mix well and pour into tube pan and bake at 350° for 1 hour and 15 minutes.
Preheat oven to 375°. Grease and flour a 9 x 13 cake pan.
Combine first 8 ingredients in a large mixing bowl until well blended and smooth. Fold in pecans. Pour into pie crust. Bake at 350° for approximately 55 minutes or until a toothpick is inserted halfway between the center and edge comes out clean with nothing stuck to the toothpick. Cool for 15 to 20 minutes and then, wow! Serve. Excellent with vanilla ice cream.
Pour boiling water over tea; let stand 5 minutes. Strain and add sugar, cold water and juices. Add ginger ale just before serving.
In saucepan, combine sugar, syrup, water, butter and salt. Cook uncovered, stirring occasionally, until hard ball stage (254°). Remove from heat. Stir in vanilla. Slowly pour syrup over large bowl of popcorn. Toss until coated. With buttered fingers, quickly shape into 16 balls.
Butter a cookie sheet. Put first 4 ingredients in microwave at Full power for 5 minutes. (I cook mine 3 minutes, stir and cook 2 more.) Cook 3 minutes more for a total of 8 minutes cooking time. Add butter and vanilla; cook 1 to 2 minutes. Remove from oven and add soda; stir quickly. Be ready to pour in a hurry. Spread out as thin as possible.
In a large mixing bowl, combine all the ingredients. Grease an 8-inch square baking pan. Pour batter into prepared pan. Bake at 450° for 25 to 30 minutes or until golden brown.
Spread in layers in a 13 x 9-inch cake pan. First the pineapple, second the pie filling, third the dry cake mix, fourth the pecans and last, cut up the butter and place over top. Bake 1 hour at 350°.
Crumble ground chuck into 2-quart glass casserole. Cover with lid or plastic wrap, turning back one section to vent steam. Microwave at High setting for 5 minutes or until meat loses its pink color, stirring after 3 minutes. Pour off excess fat.
Sift together flour, baking soda, baking powder, salt and sugar. Add caraway seed and raisins. Mix together butter, egg and buttermilk. Stir into flour mixture. (Mixture will be thick and lumpy.) Pour into greased and floured loaf pan. Bake at 325° for 45 to 60 minutes.
Cut bread slices into circles with 2-inch biscuit cutter. Spread each thinly with softened butter or margarine; place an 1/8-inch slice of cucumber on each. Combine remaining ingredients except parsley and put 1/2 teaspoon of mixture on top of each cucumber slice. Garnish with fresh parsley. Makes 68 round sandwiches. "This is good to serve for something special!"
Heat oven to 350°. In a medium mixing bowl, combine 3/4 cup sugar, flour, 3 tablespoons of cocoa, baking powder and salt. Blend in milk, butter and vanilla. Beat until smooth. Pour into an 8 x 8 x 2-inch or 9 x 9 x 2-inch pan.
Sift first 6 ingredients. Stir baking soda into applesauce (make sure your bowl is about a 1-quart size). Beat eggs well. Gradually add sugars and oil, beating well. Beat in applesauce and vanilla. Add dry ingredients alternating with milk, mixing well. Drop by tablespoon into hot oil (375°). Turn when half done. Drain on paper towel. Roll in sugar. Makes 5 dozen.
Cook broccoli; drain off water and add 1/2 stick of butter and the cheese. Stir and pour into casserole. Crush crackers and melt 1/2 butter and mix and pour on top of broccoli. Brown in oven for 20 minutes at 350°.
Cream butter. Add sugar and blend well. Add beaten eggs. Heat applesauce to beyond warm but not to piping hot. Add baking soda to applesauce and stir until foaming. Add to other ingredients. Rub raisins with a little flour and add remaining ingredients. Mix well. Bake for 1 hour at 350° in tube pan. Can be served as is or with confectioners sugar icing.
Melt butter and stir in flour, salt and pepper. Drain liquid from asparagus and add enough milk to make 2 cups. Stir liquid into paste. Cook slowly.
Put 16 cups popped corn in large grocery sack. Combine brown sugar, light Karo syrup, butter and salt; stir in well vanilla and baking soda. Pour into bag over popcorn. Shake. Microwave 30 seconds. Shake; microwave 30 seconds. Pour out on foil and cool.
Beat with mixer a full 20 minutes in large bowl. It will expand and be fluffy. Pour into 1 large container or several small ones. Freeze.
Mix together first 3 ingredients in 9 x 13-inch pan. Bake at 350° for 20 minutes.
Cook beef and onions until meat is browned and onions are tender. Drain. Stir in salt. Divide meat onto tortillas. Top each with 1 to 2 tablespoons taco sauce and 1 tablespoon cheese. Roll up; place, seam side down, in a 10 x 6 x 2-inch baking dish or an 8 x 8-inch dish. In saucepan, melt butter. Blend in flour and chicken bouillon. Stir in water. Cook and stir until thickened and bubbly. Stir in chili peppers. Gradually stir half of the mixture into sour cream. Return to remaining mixture in saucepan. Pour over tortillas in baking dish.
In cake pan, layer Doritos (crushed), chicken leg parts (cooked and shredded) 2 cans each of cream of chicken soup and stewed tomatoes (already combined and heated) and shredded Cheddar cheese. Bake until cheese melts. Serve topped with sour cream.
Soften cream cheese to room temperature. Bring water to a boil, add gelatin and stir to dissolve. Add milk to pudding mix and blend as to package directions. Add dissolved gelatin and cream cheese to pudding mixture. Beat until well blended. Pour into pie crusts and refrigerate.
In a 9 x 13-inch pan, put the ingredients in the order given, adding boiling water last. Stir until everything is well mixed. Refrigerate overnight, then cut into 1-inch cubes. Leave plain or lightly roll in powdered sugar.
Spread rolls out on jelly roll pan. Bake 8 to 10 minutes (not brown). Cool 10 minutes.
Mix altogether, except for potato chips. Put into buttered casserole. Top with the crushed potato chips. Bake at 350° for about 40 minutes, or until bubbly.
Plump raisins (cover with water and bring to a boil). Remove from heat. Let stand 5 minutes before draining. Dissolve sugar in liquids before adding dry ingredients. Add raisins and nuts.
Combine potatoes, water, onion, sweet pepper, bouillon and pepper in a 6 quart crockery cooker. Cover; cook on low heat setting for 4 to 4 1/2 hours or until potatoes are very tender. Stir in sausage, cheese and milk. Cover; cook on medium heat setting for 30 more minutes. Serves 4 to 6.
Mix all the ingredients together. Place in a 9 x 13-inch pan (greased). Cover with foil and bake at 350° for 50 minutes. Uncover and bake 10 minutes longer.
Combine sugar and cornstarch and add water slowly, stirring constantly. Boil over low heat until thickened (about 5 minutes). Remove from heat and add remaining ingredients, then 1 egg may be beaten in. Yields 1 cup.
Roll graham crackers until finely crushed.* Add raisins and pecans. Stir in milk. Pack firm into a roll. Add chopped candied cherries if you prefer. Chill and slice.
Put into crock-pot. Stir together. Cover and cook on high for 1 hour, then on low for 6 to 8 hours. Serve over cooked rice.
Mix all ingredients well. Batter should be smooth and not too thin. Heat about 1-inch of oil in electric skillet to 375° or on stove top on medium-high. Pour about 1/4 to 1/3 cup batter into a medium size funnel. Hold over skillet and release batter, moving in a circular motion. Make a complete ring, closing ends of batter together. Continue pouring batter inside ring to make any design, making sure to connect batter to the outside ring. Brown each side for about 1 minute, using tongs to turn. Remove and drain on paper towel. Sprinkle with powdered sugar. Best when eaten warm!
Cook green beans and onions. Drain. Mix in other vegetables, soup and cheese. Put in casserole. Bake at 350° for 20 minutes. Cover with fried onions and bake an additional 10 minutes or until brown.
Grease baking dish; layer sliced potatoes, then sliced onions, then sauerkraut. Sprinkle roast with salt and pepper. Coat with mustard. Place roast on kraut. Cover tightly with foil. Bake at 350° for 2 1/2 to 3 hours or until done.
Combine the first 3 ingredients (salmon juice, not salmon) in casserole (microwave-safe) and microwave on High for 2 minutes. Stir after 1 minute. Add salmon, broccoli and rice to casserole. Mix well. Cover (vented). Microwave on High for 8 minutes. Stir at 2 and 6 minutes. Serves 6. Serve with a salad.