HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut pickles in quarters or smaller pieces. Put in stone crock alternately with a layer of dill and sliced onions. Boil brine well. Pour boiling hot over pickles. In 24 hours these pickles are ready to eat. Will keep in an open jar in refrigerator. To can, in hot jars, reheat same juice, pour on hot and seal.
Mix nuts and	flour.	Pour melted margarine over nuts and flour. Mix well.	Spread	on bottom of 9 x 12 x 2-inch pan. Use fork or fingertips. Cook in 325° oven for 12 to 15 minutes or	until light brown. Let cool. Cream sugar and cream cheese. Fold in Cool Whip. Spread on cooled crust. Spread blueberry pie filling over the cream cheese mixture. Refrigerate for 6 hours before serving.
Cream margarine and sugars. Add pumpkin and vanilla. Sift together dry ingredients. Mix well. Add nuts or raisins. Stir well. Preheat oven to 350°. Drop by tablespoons 2 inches apart on a greased baking sheet (I use Pam). Bake 15 to 20 minutes or until golden brown. Store in a tightly covered container. Use in 3 days or freeze. Makes 5 dozen.
Chop pineapple, cherries and nuts. Cream butter and sugar. Sift flour, salt and baking powder. Separate eggs. Beat yolks. Add the lemon flavoring. Add alternately the egg yolks and flour mixture to butter and sugar. Continue beating. Begin and end with flour. Flour fruit and nuts. Add to batter and mix well. Beat egg whites and fold in mixture. Let stand overnight.
Heat oil in skillet on medium heat. Add onions and bell peppers. Cook and stir until tender. Remove to serving platter. Cover to keep warm. Combine meat, bread crumbs and salt and pepper to taste. Mix in egg white. Shape into four 1/2-inch thick oval patties. Place patties in same skillet. Cook on low heat on both sides until desired doneness. Transfer to serving platter with onions and peppers. Re-cover. Stir flour and some salt and pepper to taste into skillet. Cook one minute. Add water, ketchup or tomatoes, pinch of sugar and soy sauce. If you use tomatoes, use less water. Cook and stir until mixture thickens. Pour over patties and vegetables.
Melt butter in condensed milk over low heat. Add salt and vanilla. Mix in sugar. Mixture will be very thick. Add nuts and coconut.
Brown hamburger meat and drain. Microwave Velveeta and picante sauce or salsa in a microwave-safe bowl, at least 1 1/2-quart size, for 5 minutes or until Velveeta spread is melted. (Stir after 3 minutes.) Stir in cilantro. Makes 3 cups. Serve hot with tortilla chips or vegetable dippers. Easy and fun!
Melt chocolate and shortening. Add sugar to eggs. Add to chocolate mixture. Sift all dry ingredients and add to mixture. Beat well. Fold in nuts and flavoring. Pour in greased 8-inch square pan. Bake at 350° for 20 to 30 minutes.
Combine dry ingredients. Mix liquid ingredients and add to flour mixture, stirring just enough to moisten. Fold in raisins, chopped apples, etc., as desired. Bake at 425° for 10 minutes.
Melt the butter and then mix it with the graham cracker crumbs. Spread this mixture on the bottom of a 13 x 9-inch dish. Bake at 350° for 5 minutes. Cool.
Put all ingredients in large pot; mix well. Do not place lid on pot, heat over open fire. When it barely starts to boil, remove from heat. Immediately place in quart jars (pints may be used) and seal.
Mix in bowl. Spread on sliced bread and bake at 400° for 15 minutes to make garlic bread.
Mix all ingredients together with blender, except 7-Up. Lastly, add 7-Up. Makes 58 cups.
Mix together flour and salt in a large bowl. Make a well in the center of the mixture. Add eggs, butter and 1/2 of milk. With a whisk gradually stir the flour into the liquid mixture and as you do slowly add more milk until consistency is that of cream. When all is at this stage whisk lumps out. Pour 1/4 of batter into pre-heated fry pan or crepe pan (preferred). Cook both sides on low heat until lightly brown.
Place a dab of Cool Whip, peanut butter or cream cheese onto Bugle snack. Add a few pieces of cereal. Serve same day.
Cream oleo and 1 cup flour mixed with salt, soda and fructose. Add beaten eggs and mix well. Add rest of flour and buttermilk alternately, then vanilla and mashed bananas. Put in greased pan (bottom only) and bake at 350°.
Brown meat in large pan. Add hot water and onion soup. Cover and let come to a	boil. Add rest of ingredients and simmer 1 1/2 hours.	I add spaetzle before serving.
Crush Butterfingers. Save a small amount to sprinkle on top. Stir crushed Butterfingers into Cool Whip. Pour into the crust. Makes 2 pies.
Heat oven to 400°. Grease bottom of 9-inch round spring-form pan or cake pan. Combine dry ingredients. Add combined banana, juice, margarine, egg and grated orange peel, mixing just until moistened. Pour into prepared pan. Bake 30 to 35 minutes or until golden brown. Cool 10 minutes on wire rack; remove from pan. Combine remaining ingredients; drizzle evenly over cake while still warm. Makes 12 servings. Each serving (1/12 of cake) has 190 calories, 32 g carbohydrates, 3 g protein and 6 g fat.
Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add egg yolks, one at a time. Beat well. Add melted chocolate and vanilla. Mix well.
Wash mushrooms and remove stems. Stems should be chopped finely. Saute onion in melted butter until transparent. Add chopped mushroom stems and saute for 2 minutes. Place bread crumbs in a bowl with mushroom stems, onion, salt, pepper, lemon juice, tomato paste and oregano. Mix well and stuff into mushrooms. Leave at room temperature for 1/2 hour before baking at 400° for 20 minutes.
Stir water, sugar and cornstarch until well blended. Boil 2 minutes, then add jello. Pour this mixture over sliced, fresh strawberries in a baked pie shell. Stir gently with fork. Cool. Finish by using whipped topping. This will make 2 pies.
Preheat oven to 350°. Melt butter in glass baking dish (8 1/2 x 11-inches). Add flour to butter paste. Add pecans (1/2). Bake until brown.
Mix all but beans in a large stockpot. Simmer for 3 hours. Spoon off fat while cooking. Add kidney beans for the last 30 minutes of simmer time. Serve over corn chips or cornbread topped with grated sharp Cheddar cheese. Can be frozen for later use.
Melt butter over medium heat. Saute onion until tender. Stir in potatoes, soup and milk. Add cheese, green pepper, pimento, pepper and 1/2 cup crumbs. Pour into shallow casserole; top with remaining crumbs. Bake at 375° for 35 to 40 minutes. Yields 6 to 8 servings.
To make your own Polish-style pickles (or pickled cucumbers as they are also known), you should start with fresh pickling cucumbers of roughly 4 to 5 inches in length. The best are those grown without chemical fertilizers. Soak cucumbers in a sink of cold water 30 minutes if they are freshly picked or up to 3 hours if they are not. Scrub well, then scald with boiling water and allow to drip-dry in an earthenware crock of glass jar large enough to accommodate 4 pounds of cucumbers.
Mix ingredients in order given. Bake at 375° for 7 to 10 minutes.
Preheat oven to 425°. Stir together the oil and potato. Press evenly into a 9-inch pie pan. Bake for 15 minutes until just beginning to brown. Remove the crust from the oven and place the cheese, meat and onion in layers. Beat together the milk, eggs, salt and pepper and pour onto the other ingredients. Sprinkle with parsley flakes (optional) and return to the oven and bake about 30 minutes or until lightly brown. Allow to cool 5 minutes before cutting.
Mash avocados. Add onion, lemon juice, garlic salt and salad dressing. Mix together and serve.
Mix flour, sugar and soda together and add eggs, vanilla, pineapple and juice. Mix thoroughly and bake at 325° for 30 minutes.
Cook bacon and crumble. Combine salad dressing, sugar and vinegar. Pour over other ingredients.
Combine all ingredients except pecans. Mix well. Shape into an oblong loaf and roll in pecans. Chill overnight.
Cook rice in melted butter in skillet until lightly toasted, stirring frequently. Spread in greased baking dish. Arrange green pepper on top. Dissolve bouillon cubes in boiling water; pour over rice mixture. Cover with foil. Bake at 375° for 20 minutes. Meanwhile, cook ground beef, onion, celery, and garlic in skillet until meat is browned. Stir in tomato puree, oregano, salt, and pepper. Simmer covered for 5 minutes. Pour over rice mixture. Cover with foil. Continue baking for 15 minutes. Remove cover, sprinkle with cheese and bake, uncovered, for 5 minutes. Makes 6 servings.
Score edges of ham slice to prevent curling. Place ham in glass baking dish. Arrange yams over ham. Spoon on pineapple and marmalade. Cover loosely with plastic wrap. Cook for 13 minutes. Let stand for 5 minutes, then serve. Serves 4 to 6 people.
Put water and butter into heavy 1 quart saucepan. Heat to boiling, melting margarine, reduce heat to very low. Add flour all at once. Stir until mixture leaves sides of pan, looks dry and forms a ball. Remove from heat, let cool 10 minutes. Add eggs, one at a time, beating well after each addition.	Beat until mixture is	smooth and velvety. Drop from spoon onto ungreased baking sheet. Bake in hot oven (400°) for 40 to 45 minutes until puffs are dry. Carefully remove from pan onto cake rack.	Carefully cut off top of each puff. When cool, fill with cream puff filling. Sprinkle tops with confectioners sugar. Makes 4 to 6.
Peel potatoes. Cut into wedges or slices. Cook potatoes in a little water for about 10 minutes. They should not get mushy. In a saucepan, combine butter, milk and flour. Whisk together; bring to a boil, stirring. Cook for about 5 minutes. Add salt, pepper, parsley and potatoes. Heat slowly. Season to taste. Sprinkle with extra parsley when serving.
Dice onion and celery. Cook in small amount of water until soft. Brown hamburger and drain grease off. Combine all ingredients and simmer so flavor goes through. Freezes well.
Mix graham cracker crumbs and 1 stick oleo. Spread evenly in 13 x 2 x 8-inch pan. Mix Eagle Brand, eggs, sugar and 2 sticks oleo. Beat 10 minutes. Spread over cracker crumbs mixture. Spread crushed and drained pineapple over. Slice crossway 3 or 4 bananas. Cover with one large (903) Cool Whip. Sprinkle pecans and maraschino cherries. Chill in icebox.
In a bowl, mix mustard, sugar, salt, pepper, celery, pimento and onion with mayonnaise. Add to macaroni and chill overnight.
Mix together the first 3 ingredients. Bring to a hard boil stage. Remove from heat and stir in butter and vanilla. Beat until you get a very thick consistency. Pour into a buttered platter. Cut into squares when warm.
Mix together margarine and sugar; add eggs and mix well. Mix flour and soda in separate bowl. Add flour mixture and buttermilk alternately, ending with flour. Add orange rind, dates, nuts, orange slice candy and coconut; mix well. Pour in greased and floured tube pan. Bake at 275° to 300° for 2 hours. Cool on rack 15 minutes; invert cake on rack to cool.
Mix first 5 ingredients well. Add flour, baking soda, baking powder and cream of tartar that has been sifted together well. Drop on cookie sheet in marble size; flatten with fork. Bake at 325°.
Place potatoes in greased baking dish to cover bottom (1 layer), then cover generously with flour. Salt and pepper to taste. Add onion, if desired. Add several "butter pats" and then place another layer of same ingredients. Continue until all potatoes are used. Add milk to cover the layers and bake at 275° to 300° until tender and creamy, about 2 1/2 to 3 hours.
Pour boiling water over dates and soda. Combine sugar, shortening and eggs. Add to date mixture. Add flour and nuts. Bake for 1 1/2 hours at 300°. Makes about 4 to 5 loaves.
Fry out bacon or salt pork and add potatoes, cut in small cubes. Add onion, salt and pepper. Add clams. Add water and cover. Let cook until tender. Add butter and evaporated milk. Same recipe can be used substituting scallops for clams. Simmer 10 minutes.
Beat all ingredients together for 4 minutes. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 45 minutes.
Preheat oven to 375°. In 2-quart saucepan melt butter. Meanwhile on piece of wax paper combine bread crumbs, cheese and spices. Dip breasts in butter, then roll in crumbs to coat. Place skin side up in ungreased 9-inch square baking dish. Bake near center for 50 to 60 minutes or until golden brown and chicken is tender. Meanwhile add wine, green onion and parsley to remaining melted butter. When chicken is golden brown, pour butter sauce mixture around and over. Return to oven 3 to 5 minutes more or just until sauce is hot.
Melt butter slow and stir in sugar and vanilla. Let boil for 2 minutes. Stir in pecans. Pour over graham crackers in lined pan. Bake at 350° for 10 minutes. Take off foil immediately or they will stick.
Clean celery and cut into 1/4-inch slices. Heat butter in large skillet. Add celery, salt, pepper and paprika. Cook over high heat until tender, stirring about 8 minutes. Add mushrooms (you may want to add a little more butter to the fresh ones). Cook	a couple of minutes longer to saute mushrooms.	Serves 6.
Boil or microwave washed whole potatoes until soft. After potatoes cool, slice in half and core out potatoes, leaving 1/4-inch of potato and skin.
Melt butter in saucepan over low heat. Add carrots and onions. Cover pan and cook vegetables until they begin to soften, stirring occasionally, about 15 minutes. Mix in ginger and coriander. Add 2 cups broth; re-cover pan and simmer soup until carrots are very tender (about 20 to 30 minutes). Puree soup in blender or food processor (or even use a potato masher) until smooth. Add half and half and remaining broth to soup. If desired, season with salt (remember, though, the chicken broth is very salty) and pepper. Serve with parsley (or cilantro) on the side or sprinkled on top. This dish is better if prepared in advance, refrigerated and reheated over low heat before serving. Serves 8. Can do ahead.
Melt shortening over low heat. Cool. Add next 3 ingredients. Beat well. Add dry ingredients. Chill at least 1hour. Shape in 1-inch balls and roll in granulated sugar. Place on greased cookie sheet 2 inches apart. Bake only until light brown and cracks appear, 8 to 10 minutes at 375°. Makes 6 to 7 dozen.
Grease 2 (9-inch) layer cake pans. Line bottoms with wax paper.
Cook noodles according to package directions. Add a little salt to noodles. After noodles are done, drain them in strainer. Pour noodles in a bowl and cut up broccoli, tomato and onion; add to noodles. Pour salad dressing over noodles and mix well. Refrigerate before serving.
Add 1 teaspoon baking soda to dates and cover with hot water. Cool. Cream sugar and shortening until light. Add eggs. Add sifted dry ingredients alternately with vanilla and date mixture. Stir until smooth after each addition. Pour into greased 9 x 13-inch pan. Sprinkle chips and nuts on top of cake. Bake at 350° for 30 to 40 minutes. Cool and cut into squares and serve with whipped cream and cherries.
Mix mayonnaise, sour cream, lemon juice and sugar. Add drained pineapple.
Beat brown sugar and margarine at medium speed of an electric mixer until light and fluffy. Add egg, milk and vanilla; mix. Combine 3 cups flour, baking powder and salt; stir. Add flour little by little to mixture. Chill 2 hours. Divide dough in half. Sprinkle 1 teaspoon flour evenly on work surface and roll dough 1/8-inch thick. Cut with 2-inch cookie cutter. Place 2 inches apart on cookie sheets coated with cooking spray. Bake at 350° for 6 to 8 minutes or until edges lightly brown. Combine powdered sugar and water to make frosting. Design cookie! Contains 1.4 g fat.
Mix first 6 ingredients; layer 1/2 in a 9 x 9 x 2-inch casserole dish. Top with 1 cup Cheddar and 1 cup Monterey Jack cheese; then repeat layer. Bake at 350° for 20 minutes.
Brown burger. Drain. Stir in cream of onion soup and 1/2 cup sour cream. Heat 3 minutes. Pour over cooked noodles.
Mix all ingredients together. Chill in refrigerator for at least 2 hours. Garnish with maraschino cherries and nuts.
*For hot chili, add 1/3 cup ground cayenne pepper. For hotter chili, add 16 ounces jalapeno peppers, chopped.
Mix flour, baking powder, salt and soda. Cream butter, then add sugars and cream until light and fluffy. Beat in egg and vanilla. Add flour mixture and cereal, mixing just until blended. Shape dough into 1-inch balls with floured hands. Place on ungreased baking sheet. Bake at 375° for 10 to 12 minutes. Cool, then store in tightly covered container. Makes about 2 dozen.
Mix all ingredients together. Bake at 350 degrees for approximately 35-40 minutes. A bundt pan works well for this cake.
Clean shrimp, clams, and crab and cut fresh fish in bite-size pieces. Saute onion and pepper in oil. Add tomatoes with juice and wine, basil and mushrooms (that have been soaked in warm water). Steam the clams, add the water from the clams and simmer 15 minutes. Add shrimp, crab and fish. Add oregano, salt and pepper and cook over low heat for 10 minutes. Serve with Dino's French bread.
Mix flour, margarine and nuts. Press into a 9 x 13-inch pan to form crust. Bake at 350° for 20 minutes; cool. Mix 1 cup Cool Whip, sugar and cream cheese; spread over crust. Mix the two puddings together with 3 cups of milk. Add as next layer. Top with remaining Cool Whip. Chill 2 to 3 hours before serving.
Beat cheese, sugar and milk until well blended and smooth. Fold in Cool Whip and vanilla and store in refrigerator. Use to dip fresh fruit, pretzels and pound cake cubes. Makes 2 cups. If you use lite ingredients, approximately 6 calories per teaspoon.
Stew the chicken in a Dutch oven until done. Let cool and remove it from the bone. Combine all the ingredients into the broth, except butter, and bring to a boil. Reduce heat and simmer until done. Add butter or margarine. Stir in thoroughly. Serves 8.
Brown ground beef; drain. Place in shallow 2-quart baking dish. Spread onions on top. Salt and pepper. Spread soup over onions. Cover with Tater Tots. Bake at 350° for 45 minutes.
In small saucepan, heat buttermilk until bubbles form at edge of pan. Set aside to cool. When buttermilk has cooled, stir in egg, oil, sugar and yeast until well combined. Set aside 5 minutes for yeast to soften.
In a large pot or Dutch oven, add V-8 juice, soups, bouillon, mixed vegetables, onions and beef. Add 3 soup cans of water. Add more water, if desired. Cook over low heat until vegetables are done. Do not add salt. Makes a lot and freezes well.
Cook broccoli according to package. Drain. Grate cheese, beat eggs and chop onions. Mix all with soup and mayonnaise. Add to broccoli and mix. Put in casserole dish and top with Ritz crackers. Bake at 350° for 45 minutes.
Mix eggs and cheeses together, combine with cooked, well-drained, noodles and margarine. Place in one large (or two small) greased casserole. Spread bread crumbs on top. Bake at 350 degrees for about 30 minutes or until bubbly and lightly browned.
Brown hamburger; drain off most of grease. Add onion, and cook a few minutes more. Transfer hamburger and onion to stock pot or large kettle; add all the other ingredients. Cook slowly until the flavor strikes through and all ingredients are hot. Serve with crackers or tortilla chips.
You will also need cooking spray, two 2-cup measuring cups and 2 large mixing bowls.
Heat nectar. Add lemon jello, pineapple, bananas and gelatin. Pour into mold, if desired.
Mix ground beef, cracker crumbs, onions, egg, salt, ginger and milk. Shape with tablespoon into balls. Brown in shortening. Set aside. Pour out leftover grease. Mix cornstarch and brown sugar. Stir in pineapple juice from pineapple bits, vinegar and soy sauce. Cook over medium heat until thickened; boil 1 minute. Add green pepper, pineapple tidbits and meatballs. Heat through. Serve with rice.
Combine eggs, cream, sugar, salt and vanilla in a bowl. Mix with mixer and pour in ice cream can. Finish with milk.
Preheat oven to 325°. While waiting on oven, cut peeled potatoes into large chunks. Boil for 30 minutes. While potatoes are boiling, melt 1/2 stick butter in saucepan on medium heat. Add 2 tablespoons butter and stir. Add 2 cups milk and 6 slices of cheese. Heat until sauce starts to thicken. (If sauce seems too thick, add 1/2 cup milk until desired consistency is reached.) Remove from heat.
Mix ingredients and let marinate overnight. Bake at 350° for about 1 hour.
Squeeze 1 orange and combine juice and 1/2 cup sugar; set aside. Put rind, nuts and dates through food chopper. Blend Crisco, 1 cup sugar and eggs together. Stir in fruit-nut mixture. Add sour milk and flour sifted with salt and soda. Turn into greased casserole and bake at 300° for 1 1/2 hours. Remove and pour orange juice over cake at once.
Roll out the crescent rolls and bake until brown (11 x 13-inch pan). Mix the cream cheese, Ranch dressing mix and mayonnaise together. Spread over cooked crust. Top with chopped vegetables that you desire. I use 2 to 4 chopped green peppers, 1 stalk chopped celery and broccoli and a bunch of green onions. Top with shredded cheese and bacon bits.
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Stir in cold water and cinnamon. Pour 1-1/2 cup of mixed gelatin into medium bowl. Refrigerate until thickened (spoon drawn through leaves a definite impression). Reserve remaining 1 cup at room temperature.
Stir together the flour, granulated sugar, 2 tablespoons cocoa, baking powder and salt. Mix in milk, oil and vanilla with a fork until smooth. Spread evenly in a 9 x 9 x 2-inch ungreased pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes in a 350° oven. Let stand for 15 minutes. Fill dessert dishes with a generous scoop of vanilla ice cream and cover with Hot Fudge Sundae Cake.
Mix melted margarine and crushed cornflakes, place in bottom of baking dish. Add shredded cabbage on top. Mix other ingredients and pour over vegetables. Add cheese on top and bake 25 to 30 minutes at 325°.
Layer first 4 ingredients in large bowl. Frost with 2 cups of salad dressing. Sprinkle 2 tablespoons sugar over dressing. Let sit overnight. Toss lightly. Garnish with crushed bacon, grated cheese, chives and sliced boiled eggs.
Brown ground beef. Add chopped onion and seasoning. Blend well. Add tomato sauce and macaroni. Simmer until tender.
Mix sugar, flour and cocoa; separate eggs. Beat egg yolks; add vanilla and milk. Add dry ingredients; mix well. Cook until thick. Pour into crust.
Cut the wings into 3 sections; discard tips. Mix soy sauce, sugar, ginger, mustard and garlic. Blend thoroughly. Add wings and marinate overnight. Bake uncovered in a preheated 350° oven for 1 1/2 hours.
Arrange pork chops in pan. Place slice of lemon and onion on each. Blend remaining ingredients and pour over chops. Cover and bake at 350° until tender, approximately 1 hour.
In a skillet, brown pork chops in oil over medium-high heat. Meanwhile prepare stuffing according to package directions. Spread pie filling into a greased 13x9x2-inch baking dish. Place pork chops on top; spoon stuffing over chops.
Place chicken, 1 teaspoon salt, 1/2 teaspoon pepper and water to cover in a Dutch oven. Bring to a boil, cover and simmer 1 hour or until tender. Remove chicken from broth, cool and debone. Cut potatoes, celery and carrots into broth. Simmer until tender. Drain vegetables, reserving 3 cups broth. Combine chicken and vegetables and turn into a 13 x 9-inch pan. Melt butter; add flour, cook and stir 1 minute. Gradually stir in milk, broth and bouillon cube; stir until thickened. Add salt and pepper. Pour sauce over chicken, vegetable mixture. Place pastry crust on top and bake 45 to 50 minutes.
Beat eggs and mix in sugar, oil, vanilla, zucchini and pineapple. Sift dry ingredients and mix thoroughly with first mixture. Add raisins and nuts and mix well. Pour into 4 small oiled and floured loaf pans. I spray mine. Turn oven to 325° (do not preheat) and bake 40 to 45 minutes or until toothpick inserted comes out clean. Allow to cool in pans.
Cook biscuits using package directions. Place both soups, milk and chicken in saucepan. Cook over medium heat until warm, stirring often. On each plate place 2 biscuits covered with one-fifth of soup mixture. Serves 5.
Cook potatoes. Mix all ingredients in well drained potatoes. Must refrigerate. Yields 15 to 20 servings.