HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook beets until tender, leaving about 2-inches of stem to prevent bleeding. Prepare spiced vinegar as follows: vinegar, water and sugar. Mix together. Let boil about 2 minutes. Tie bags of mixed pickle spices for each jar. Remove skim from beets; drop into mixture. Put in a slice lemon and bring to boiling point. Put in sterilized jars and seal.
Layer ingredients in a casserole dish in the order listed. Bake 20 minutes at 350°. Serve with tortilla chips.
Mix the butter or oleo with the cream cheese until smooth and creamy. Add the flour. Mix with your hands, until well blended. Roll the dough to about 1/8-inch thick; cut in 3-inch squares. Place about 1/2 teaspoon of apricot filling in center of square. Press together 2 opposite corners tightly, or any other shape. Bake at 350° for about 18 minutes. Cool, then sprinkle with powdered sugar. Can be frozen.
First mix the flour with 1 cup sugar and then cream the butter with the second cup of sugar. Add the well beaten yolks of egg, the beaten whites, flour and sugar. Add the milk and lastly, the nuts. Mix all well together. Pour into a well buttered baking dish and bake 45 minutes at 350°. Custard may be served hot or cold with whipped cream.
Dissolve cornstarch in vinegar; then add olive oil and garlic. Shake well until emulsified. Sprinkle lightly over lettuce or any salad you prefer. Season salad with Tony's Creole seasoning to taste.
Mix all ingredients except margarine. Melt margarine in deep dish. Pour batter in dish. Spoon peaches and juice over entire dish. Do not stir. Bake, uncovered, at 350° for 1 hour.
Unroll dough without tearing and press into a 15 x 10-inch pan. Bake at 375° for 10 minutes or until cooked through. Combine remaining ingredients, saving 1/4 cup Parmesan cheese to sprinkle on top. Spread on crust. Bake at 375° for 15 minutes. Let stand 5 minutes. Cut into 2-inch squares. Makes 36.
In a heavy 2-quart saucepan, mix sugar, butter or margarine, marshmallows and milk. Cook and stir over medium heat until mixture boils and is bubbly all over top. Boil and stir for 5 minutes. Remove from heat. Stir in vanilla and chocolate morsels until melted. Stir in nuts. Spread in buttered 9-inch square pan. Cool thoroughly. Cut into about 30 pieces.
Layer chips on cookie sheet. Brown hamburger, add taco mix and a little water to blend. Sprinkle over chips. Top with cheese. Bake at 325° until cheese is melted. Serve with lettuce, sour cream, tomatoes and salsa.
Mix all ingredients. Bake in 2 x 9 x 10-inch Pyrex or pan at 350° until brown.
After cooking carrots, drain water off. Add all ingredients (already combined) to them while hot. Will keep for days.
Combine orange juice and mustard in a small bowl for dressing. In a large bowl combine carrots, apples and cranberries. Pour the dressing over the ingredients in the large bowl. Toss well, cover and refrigerate until chilled. Best served the same day - does not hold over well. Serves 2.
Combine cucumbers, peppers and onion. Sprinkle with turmeric. Dissolve salt in water. Pour salt water over vegetable mixture. Let stand for 3 hours. Drain. Cover with cold water 1 hour. Drain thoroughly.
Heat soup and cream cheese until cream cheese is melted. Stir in milk, lobster meat, celery, onion, garlic, green pepper, salt and pepper. Soften gelatin in 1/2 cup cold water. Add to mixture. Pour into greased mold or shaped glass or plastic dish. Refrigerate at least 4 hours. Unmold, if desired. Serve on a bed of shredded romaine and arrange radishes, carrots, broccoli and cauliflower around mousse. Garnish with cilantro. Serves 6.
Mix in order given. Sift all dry ingredients and add to mixture. Add oats last. Form three rolls on separate sheets of waxed paper. Chill at least 24 hours. Cut 1/4-inch slices and bake at 350°. These can be drop cookies.
Brown bacon, sausage and ground beef; drain. Cook onion, bell pepper and butter over low heat. Stir in Worcestershire sauce. Simmer uncovered 10 minutes. Stir in mustard, celery seed, garlic, salt and pepper. Simmer 10 minutes. Mash tomatoes. Mix all remaining ingredients in large pot. Bring to boil, then reduce to simmer. This is best when simmered for a couple of hours. Season with cajun-creole spices to taste (3 to 4 tablespoons for spicy).
Combine pineapple and juice, water, sugar and salt. Heat until sugar is dissolved; add jello. Let stand until slightly congealed. Add celery, Dream Whip (prepared as directed on package). Add cream cheese. Pour into mold and refrigerate.
Grate Spam and cheese. Mix with all other ingredients. Keep refrigerated. Will keep for 1 week in refrigerator.
Peel and slice potatoes and onions. Put half of potatoes in greased casserole. Place beans and juice and hamburg (broken up) next. Add rest of potatoes and onions; sprinkle with salt and pepper. Pour soup over top. Bake at 350° for 2 hours.
Heat oven to 375°. Cream margarine, peanut butter, sugar, brown sugar, milk and vanilla in large bowl at medium speed until well blended. Beat in egg. Combine flour, baking soda, baking powder and salt. Mix into creamed mixture.
Slice green onions and their tops. Stir together green onion, corn, tomato, mayonnaise or salad dressing, yogurt, basil, salt and pepper in a large bowl. Cover and refrigerate for 4 to 24 hours. Makes 8 to 10 servings.
Combine cracker crumbs, onion, milk, salt, pepper and celery salt. Add meat and green pepper; mix. Divide into 12 equal parts. Mold each portion in shape of frankfurter 1-inch thick. Wrap with bacon; secure with wooden pick. Place on rack in broiler pan 5 inches from heat. Broil for 8 minutes on one side. Turn and broil for 6 minutes or until bacon is lightly browned. Remove picks and serve. Yields 12 servings.
Mix eggs, sugar, salt and vanilla. Slowly stir in hot milk. At once, pour in unbaked pie shell. Dash top with nutmeg. Bake at 475° for 5 minutes; 425° for 10 minutes longer. Serve chilled.
Mix last three ingredients in a bowl. Place chicken pieces in a flat baking dish. Pour mixture over chicken. Bake at 350° for 1 1/2 hours or until done. Use these proportions times the number of people to be served. Serve with rice and salad.
Drain pineapple and mix with sugar, flour and eggs. Melt margarine and pour over bread chunks (in another bowl). In baking dish, put pineapple mix and then spread bread chunks over mix. Bake at 350° for 45 minutes.
Mix meat, seasoning, cracker crumbs, water, and onion. Form into 24 balls. Roll in flour and brown in oil. Mix soup and water and pour over meatballs. Cover and simmer for 30 minutes. Delicious served over rice.
Cook onion in 2 tablespoons butter until tender. Add cornstarch, salt, pepper and sour cream; mix well. Stir in green vegetables. Put in casserole dish. Top with grated cheese. Combine remaining 2 tablespoons butter and cracker crumbs. Place on top of cheese. Bake at 350° for 30 minutes. Great for leftovers. Recipe for timid green vegetable eaters.
Mix flour and sugar. Add beaten egg yolks, either 3 or 4 with milk. Cook over low heat until thickened. Remove from stove and stir in oleo. Pour into baked pie shell. Cover with meringue made from 3 or 4 egg whites beaten until stiff with 1/4 cup sugar added gradually. Bake in a 300° oven until brown.
Heat oil and saute garlic until it becomes fragrant, 2 to 3 minutes. Add green beans and saute 2 to 3 minutes until glossy and well coated. Add broth and cook until beans are just tender-crisp. Sprinkle with chopped parsley and ham; serve. Makes 4 to 6 servings.
Mix together and form into flattened ball. Chill and cover with cocktail sauce. Serve on crackers.
Prepare cake mix according to directions to make 2 layers. Slice each layer into 2 pieces horizontally to make 4 layers. Cook the Milnot, sugar and butter until thick. Put sliced bananas between each layer, then pour hot icing over cake. Yummy. Can put whipped cream on top, if desired.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in topping; blending well. Spoon into crust. Chill 4 hours. Put on fruit.
Mix jello in boiling water; set aside. Let cool. Mix cream cheese, sugar and vanilla. Beat milk until stiff; set aside. Crush crackers and add melted margarine; press in pan to make crust. Mix all together and beat. Pour in crust and let chill in refrigerator.
Strawberry or peach is great. Put all in ice cream freezer and freeze with rock salt and ice. Makes 6 quarts in about 45 minutes.
In a large skillet, cook sausage over medium heat until browned. Add cornbread stuffing, pecans and spices to sausage in skillet. Stir until well mixed. Add chicken broth slowly and evenly and mix until moist as you wish. Stuff chicken or turkey. Great as a side dish, too. Serves 8.
Blend first 5 ingredients at low speed until moist. Beat at high speed until smooth, about 2 minutes. Grease and flour tube pan. Mix the last 3 ingredients together. Alternate the cake batter with the filling mix, starting with batter and ending with small coating of filling mix. Bake at 350° for about 50 minutes.
Make the lemonade. Add to punch bowl. Add rest of ingredients. Can freeze some strawberries in an ice ring to float.
Dissolve Jell-O in 1/2 cup water (boiling). Add remaining ingredients except sour cream. Put half of mixture in an 8 x 8-inch dish or mold. Refrigerate for 1 to 2 hours. When set, spread with sour cream, then carefully pour on the remaining Jell-O mixture. Place back in refrigerator until set.
Mix ingredients together. Melt butter in a 9 x 13-inch baking dish. Pour ingredients into buttered dish. Bake at 350° for 1 hour.
Cook squash. Pour off liquid and mash with back of a fork. Saute onion in butter. Combine squash, onion, eggs, salt and pepper. Sprinkle with buttered bread crumbs. Bake uncovered 30 minutes at 375°. Use a small casserole or a small black spider pan.
Press raw ground beef on bottom of glass baking dish. Spread cream of mushroom soup on top of ground beef. If using a vegetable, spread on top of soup. Next, place cheese slices or Cheddar cheese across dish. Layer rows of Tater Tots across cheese, covering the entire top. Bake at 350° for 50 minutes. Serves approximately 8.
Peel onions. Cut the unpared cucumbers and the onions into thin slices. Layer and sprinkle with salt the onions and cucumbers in a ceramic or stainless steel bowl. Let stand 2 hours. Drain. Do not rinse. Mix vinegar, turmeric, celery seed, mustard seed and sugar and stir into cucumbers. Pack into sterilized jars and seal. Makes about 8 pints.
Cook broccoli as directed on package, omitting salt. Mix remaining ingredients except for Cheez Whiz. Pour in a baking dish. Cover with cheese. Bake at 325° for 25 minutes.
Beat sugar and butter together; add egg yolk. Mix flour and baking powder and spices. Alternate mashed potato and flour mixture and milk in with butter, sugar and egg mixture. Add nuts and vanilla. Last, fold in beaten egg whites. Bake in two 9-inch layer pans at 350° for 45 to 60 minutes.
Mix pumpkin, eggs, sugar, salt and spices in a large bowl. When well blended, add evaporated milk and continue mixing until mixed well. Pour into pie shell. Sprinkle pie with pumpkin pie spice. Bake at 425° for 15 minutes. Reduce temperature to 350°. Bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool for 2 hours on cooling rack. Then serve with Cool Whip or refrigerate.
Use the recipe for Beef or Pork Stew. Put in a baking pan. Place 2 to 4 unbaked biscuits on the top. Bake at 400° (hot oven) for 20 to 30 minutes, until browned.
Boil chicken until tender. Debone; break into pieces. Heat soup and sour cream. Grease bottom of baking dish. Layer chicken in bottom. Pour soup/sour cream mixture over top. Top with crumbled Ritz crackers. May add poppy seed if desired. Bake at 350° for 30 to 40 minutes.
Blend flour, milk, eggs and salt in blender until smooth. Pour into flat 9 x 13-inch cake pan which has 6 tablespoons melted butter. Bake at 400° for 25 minutes.
Combine first 3 ingredients in a Dutch oven. Cook until beef is browned, stirring until it crumbles. Drain. Add tomato sauce and remaining ingredients. Cover, reduce heat and simmer 30 minutes, stirring occasionally. Yields about four cups.
Brown sausage in skillet, do not drain. Add spices. Lay slice cheese on top of mixture. After cheese melts mix thoroughly. Spread meat mixture on each slice of bread and put on an ungreased cookie sheet. Bake in a 400 degree oven until mixture starts to bubble. Remove from oven and enjoy!!!
Mix together all ingredients, form into ball. (I always put in serving bowl.) Top with chopped walnuts. Great with Triscuits.
Mix preserves, onion soup and dressing. Place chicken in shallow pan, top with sauce. Bake at 350° uncovered for 1 hour.
Scrub and rinse potatoes, cut into thin slices, but not all the way through. Use a wooden spoon handle to prevent knife from cutting all the way. Put potato in baking dish, sprinkle with herbs.
When the ingredients are mixed, add 3 tablespoons of Tang and 1 box instant vanilla pudding. Refrigerate overnight and serve.
Sift the flour, sugar and cinnamon into a large mixing bowl and cut in the lard until the mixture reaches the texture of a coarse meal. Add egg yolks, vanilla and as much milk as necessary to hold the dough together. Knead for a minute and then shape the dough into finger shaped pieces, about 1 1/2-inches long. Roll each piece first in egg whites, then in the sesame seed so that is well covered with a layer of seeds. Place on greased cookie sheet and bake in a preheated 350° oven about 30 minutes or until lightly browned. Makes 3 dozen cookies.
Dissolve jello in boiling water. Fold in strawberries, pineapple, bananas and nuts. Pour half of mixture into 9 x 12-inch glass pan (a glass bowl or parfait glasses may also be used). Chill until firm. Spread sour cream over the top. Gently pour remaining 1/2 of mixture over the sour cream layer. Refrigerate until congealed. Garnish as desired.
Brown ground beef and drain. Saute peppers and onion until tender. Then mix all ingredients except chili powder in a Dutch oven. Bring mixture to a boil. Then turn heat to simmer. Simmer for 25 minutes. Add chili powder and cook 5 minutes more.
Mix all ingredients with a pint of sympathy. Flavor with a bright fireside and loving kisses. Bake well all of your life.
Dissolve salt in boiling water to cover cucumbers; pour over cucumbers. Let stand 24 hours; drain. Dissolve alum in boiling water; pour over cucumbers to cover. Let stand 24 hours; drain. Cover cucumbers with boiling water; let stand 24 hours and drain. Bring spices and vinegar to a boil; pour over cucumbers and let stand 9 days. Drain well; slice or cut cucumbers into chunks. Alternate sugar and cucumbers in jars. Makes 1 gallon.
Butter casserole dish and fill with peaches. Stir in lemon juice and cinnamon.
Place flour, salt and pepper in plastic storage bag. Put chicken in bag, one piece at a time, and shake to coat. Melt butter in frying pan. Place chicken in frying pan and cook until light brown, turning occasionally. Add lemon juice and mushrooms to frying pan. Reduce heat and simmer, covered, about 20 minutes. Serve over buttered noodles.
Layer vegetables in dish you are serving them in. Mix remaining ingredients and pour over. Cover and chill for two hours. Serve with slotted spoon.
Combine first 5 ingredients; combine remaining ingredients and add to dry ingredients, stirring until well mixed. Spoon mixture into 2 greased and floured 9 x 5 x 3-inch loaf pans. Cook at 350° for 1 hour. Cool 10 minutes; remove from pans.
Mix the first 5 ingredients and pour over chicken. Cover and let stand 30 minutes, turning once. Broil 10 minutes, turning once.
Rinse, drain and dry raisins. Chop or grind chop walnuts. Beat eggs until foamy and gradually beat in sugar and vanilla. Sift flour, baking powder, salt and spices into first mixture. Blend in raisins, nuts and orange rind. Spread in well-greased and floured 8-inch square pan. Bake at 325° for 30 to 35 minutes until lightly crusted on top. Cut into squares while warm. Cool; remove from pan. Makes about 16 to 20 squares.
Heat oven to 425°. Prepare pastry. Mix sugar and flour. Turn 1/2 of the rhubarb into pastry-lined pie plate; sprinkle with half of the sugar mixture. Repeat with remaining rhubarb and sugar mixture. Dot with margarine. Cover with top crust that has slits cut in it. Seal and flute. Sprinkle with sugar, if desired. Cover edge with 2 to 3-inch strip of aluminum foil. Remove during last 15 minutes of baking. Bake until crust is brown and juice begins to bubble through slits, 40 to 50 minutes.
Drain pineapple and save juice. Add water to juice to make 1 1/2 cups. Arrange pineapple, potatoes and sausage in 10 x 6 x 1 3/4-inch pan. In small saucepan, combine sugar, cornstarch and salt. Blend in pineapple juice. Cook until thick and bubbly. Remove from heat; stir in butter. Pour over casserole. Cover and bake for 35 to 40 minutes. Makes 4 to 6 servings.
Dice chicken; add soups and all other ingredients, saving cheese for garnish. Cook 30 minutes, covered, and 30 minutes, uncovered, at 350°. Use a 9 x 13-inch or deep casserole dish.
Brown ground beef. Season to taste; drain. Set aside. Cover potatoes, carrots, celery and onion with water; cook until tender. Remove from heat. Add corn, beans, Manwich and ground beef. Return to heat and simmer for 2 hours. Stir occasionally.
Saute onions and celery in butter until soft. Add both cans of soup and Cheez Whiz. Cook until cheese melts and blends. Add rice and broccoli. Turn into 2-quart casserole dish and bake uncovered at 350° for 3 minutes.
Simmer chicken breasts until tender. Save chicken broth. Cool chicken and cut into large pieces. Mix stuffing in melted butter. Put 1/2 of the stuffing into a large baking dish. Add chicken and chicken soup. Mix with 1 cup of broth and 1 cup of water. Pour over mixture and add remainder of crumbs. Bake in a 350° oven until hot.
In skillet, brown beef and cook onion until tender. Stir to separate meat. Pour off fat. Add soup, chili powder and seasonings. Cook over low heat 10 minutes. Stir occasionally. Serve on rolls. Top with cheese.
Put cherries and lemon-lime soda in ice cube trays and freeze. Spoon 3 pints of sherbet into punch bowl. Let soften at room temperature about 5 minutes. Slowly pour in lemon-lime soda, stirring slightly. Float generous scoopfuls of remaining sherbet on top of punch. Add maraschino cherry ice cubes to punch.
Cut tops off the potatoes lengthwise and scoop out potato. Mash potato with the sour cream, onion salt and chives. Fill skins with potato mixture. Bake in a 400° oven for 15 minutes.
Cook and drain spaghetti; rinse. Combine all ingredients. Chill for 24 hours to combine all flavors.
Combine first 4 ingredients. Sift together and add flour, soda and salt. Fold in apples and pecans. Bake 1 hour at 350°. Remove from oven and pour hot glaze over cake in pan. Let stand in pan 2 hours.
Boil over high fire about 14 minutes or until peanuts smell done and the mixture is a cream color. Remove from fire. Add 1 1/2 teaspoons of soda. Pour onto two buttered cookie sheets. Spread thin and let cool. Break into desired size pieces.
Heat oil and butter in a skillet; add onion and mushrooms. Saute at low heat. Add meat and cook about 10 minutes; add bouillon and continue cooking. Mix flour and seasoning with sour cream and cream of mushroom soup. Add to first mixture. Cook slowly until thick, but do not boil. Serve with noodles. Will serve 6 people.
Mix all dry ingredients together. Cut in bacon drippings. Add milk slowly. Mix well. On floured counter, roll out to about 1/2 inch thick. Cut and bake in preheated oven at 425° for 12 to 15 minutes.
Do not drain corn. Mix all ingredients together. Bake at 350° for 45 minutes. Stir a lot while baking. May add 1/2 chopped onion.
Crush vanilla wafers finely and place more than half of them in the bottom of a 9 x 12-inch pan. Cream butter well and mix with sugar. Add eggs, one at a time, and beat well. Spread this mixture over crumbs and then cover with strawberries. Top with Cool Whip and garnish with the remaining vanilla wafer crumbs. Chill in refrigerator overnight.
Preheat oven to 350°. Grease and flour pan. Mix dry ingredients together. Cream wet ingredients together. Mix both mixtures together. Bake 30 to 40 minutes.
In saucepan, heat milk, sugar, salt and butter. Cool to lukewarm. Dissolve yeast in warm water. Combine milk mixture, yeast and 1 1/2 cups flour. Beat until smooth. Add enough remaining flour to form stiff dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 30 minutes. Punch dough down. Pinch off golf ball size pieces. Roll into pencil-size strips. Place on greased baking sheet 1-inch apart. Cover and let rise 15 minutes. Combine egg white and water; brush over sticks. Sprinkle with salt or cheese. Bake at 400° for 10 minutes. Yield: about 18 breadsticks.
Preheat oven to 400°. Roll out each biscuit into 5-inch circle. Place each in an ungreased muffin cup. Cut sausage in fifths and brown in skillet; drain. Divide sausage among cups. In a small bowl, combine eggs, cheese and scallions. Spoon about 2 full tablespoons into each cup. Bake at 400° for 10 to 12 minutes (until browned).
Cream the butter. Add the sugar and continue creaming, while adding the combined syrups. Blend all. Then beat in eggs with the pecans, salt, and vanilla. Turn into partially baked pie shell. Bake at 350° for 30 minutes or until no filling adheres to the tip of the knife.
Put the milk, marshmallows and orange juice into a large bowl; let stand until needed. Roll graham crackers into fine crumbs. In a large bowl, mix the crumbs, spices, raisins, dates and nuts. Add the candied fruits. Add the milk mixture. Mix with a spoon, then with hands until crumbs are moistened. Press firmly into a 9-inch tube pan or loaf pan with waxed paper lining. Top with additional fruit and nuts. Cover tightly. Chill 2 days before slicing. Keep in cool place. Makes 3 1/2 pounds.
In large bowl, dissolve yeast in 2 tablespoons water and set aside until bubbly, about 5 minutes. Mix in honey, oil, salt and the remaining water. Add flaxseed meal, whole-wheat flour and 1 cup of the bread flour. Mix well. Stir in enough of the remaining bread flour to make a soft and kneadable dough. Turn the dough out onto a lightly floured board and knead for 10 minutes or until smooth and elastic. Coat a 9 x 5-inch loaf pan with nonstick spray. Shape the dough into a loaf and place in the pan. Cover. Let rise in a warm place until double in bulk, about 1 hour. Bake at 350° for 40 to 50 minutes or until loaf is browned on top and sounds hollow when tapped. Cool.
Preheat oven to 350°. Mix all ingredients, except corn flakes, together. Pour mixture into large casserole dish. Cook for 45 minutes. Crush corn flakes and pour on top of casserole. Cook 15 more minutes.
Beat eggs and milk together. Mix cinnamon and sugar according to taste and add to egg mixture. Dip bread into mixture until heavily coated. Fry in butter until browned to perfection. In another small pan, combine 1/2 stick of butter and a bunch of maple syrup; heat. Place French Toast on a plate and on each slice, load it up with cream cheese and spread it thick. Stack 3 or 4 slices high with cream cheese between each slice. Completely cover and drown this with your favorite buttery syrup mix. Garnish with pecans.
Place all ingredients in a buttered casserole, except 1/2 cheese. Cover with milk. Add 1/2 cup cheese to top last.
Cook broccoli as directed on package. Melt together 1/2 stick of margarine and cheese. Mix with broccoli. Melt other 1/2 stick of margarine and mix with the Ritz crackers (after they have been crushed). Top broccoli mixture with Ritz cracker mixture (sprinkled) on top of broccoli mixture and bake at 350° for 20 minutes.
Drain fruit; save juice. To 2/3 cup juice add dry pudding and mix. Add fruit to pudding mixture. Put in refrigerator 8 hours or overnight. Just before serving, add sliced bananas if desired.
Beat eggs, add sugar and oil. Blend well. Add zucchini and dry ingredients. Beat well. Add nuts and vanilla. Grease and flour bread pan. Bake at 350° for metal or 325° for glass pan for 50 to 60 minutes. Fill pan 1/2 full. Makes 2 loaves.