HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put vegetables in bowl and mix together 1 cup sugar and 3/4 cup vinegar, 1 1/2 cups thinly sliced celery and 1 teaspoon salt. Mix all together and pour over vegetables, stir and refrigerate overnight in covered container.
Sift dry ingredients into bowl and make a well in the center. Put in margarine and yogurt. Mix lightly by hand, pulling flour from sides of bowl into the well until flour is incorporated and dough is soft and pliable. Roll small pieces of dough into short, cigar-size shapes and turn tapered ends into S shape. Arrange cookies on lightly greased baking sheet. Brush tops with egg/water mixture; sprinkle with sesame seeds. Bake at 400° for 15 minutes until golden. Cool and store in cookie tin.
Spoon 1/2 cup fudge topping into bottom of pie crust. Gently spread half of the whipped topping over fudge topping; place in freezer for 10 minutes. Pour milk into large bowl; stir in peanut butter until smooth. Add pudding. Beat with wire whisk for 2 minutes or until smooth. (Mixture will be thick.) Immediately stir in remaining whipped topping. Spoon over layers in pie crust.
Cook ham until very tender. I like to cook mine all day in the crock-pot with a little water.
Mix the first 7 ingredients together and make into a loaf or loaves. Mix soups and milk. Bake at 350° for 1 1/2 hours, covered. Potatoes and carrots may be added, too!
Saute onions and beef. Add tomato sauce, spices and mushrooms. Squeeze liquid from spinach and mix with cottage cheese. Cut Mozzarella into strips.
Mix ingredients and bake at 350° for 30 minutes, until cheese melts and is bubbly.
Mix soups together. Add 1 can water. Place all ingredients in casserole. Bake 2 to 3 hours at 325°. Serve over any pasta. "Simple and delicious."
Cover raisins with water to plump. Beat eggs thoroughly and mix in sugar, oil, pumpkin and vanilla. Sift together remaining ingredients. Mix into pumpkin mixture, beating well. Drain raisins and stir into the batter; pour into greased and floured 9 x 5-inch loaf pan. Bake in preheated 350° oven for 1 to 1 1/4 hours or until toothpick comes out clean. Cool on rack for 15 minutes before turning out of pan.
Combine 3 tablespoons pineapple juice with water, cornstarch, soy sauce, vinegar and pepper flakes. Set aside.
Add the water, pineapple juice, pineapple, sugar and salt to the dissolved gelatine. Jell until partially set. Beat the Dream Whip and fold into first mixture. Break angel food cake in pieces; mix well with gelatine mixture. It will take a large bowl to mix in. Let set overnight. Whip 1 package of Dream Whip for top. Cover with coconut and maraschino cherries.
Melt butter and pour in the bottom of a 9 x 11-inch baking pan. Make batter of 1 cup sugar, flour, powder powder, salt and milk. Mix and pour batter over melted butter. Spoon in fruit with juice. Sprinkle 1/2 cup sugar over the batter. Do not stir. Bake 45 minutes to 1 hour at 350°.
Melt chocolate chips and butterscotch chips in microwave in a glass bowl. Add noodles and peanuts. Spoon mixture onto waxed paper and cool. Keep in refrigerator. Makes about 7 dozen cookies.
Combine raspberries and lemon juice in container of blender. Cover and process until smooth. Strain raspberry puree, discarding seeds. Cover and chill. Place peach halves, cut side up, on heavy-duty aluminum foil. Combine brown sugar and cinnamon. Spoon evenly into center of each peach half. Sprinkle with rum flavoring and dot with margarine. Fold foil over peaches and seal loosely. Place grill rack over medium coals. Place peach bundle on rack and cook 15 minutes or until peaches are thoroughly heated. To serve, spoon 2 tablespoons raspberry puree over each grilled peach half.
Combine first 6 ingredients and cook slowly until thick. Cool. Roll biscuits as thin as possible. Place a tablespoon of mixture on half of the biscuit. Moisten edges and fold other half over the filling. Pinch edges together; prick top. Place in hot oven at 450°. Brown as you would biscuits. Makes 6 servings.
Put fat and flour into a 4-cup glass measuring cup. Stir until smooth. Microwave on High power 5 to 7 minutes, stirring twice, until mixture turns golden and loses its raw flour taste. Stir in juices. Microwave on High, stirring twice, until gravy bubbles fast and thickens, 4 to 6 minutes. Taste. Add salt and pepper. Adjust consistency with more stock or broth as desired.
Mix all ingredients. Make balls size of walnut. Place on greased cookie sheet and press with fork (dipped in cold water). Bake at 350° for 7 minutes. Be sure to watch these. Seven minutes is usually enough. Do not allow to brown.
In bowl, pour boiling water over gelatin. Stir until Jell-O dissolves. Gradually beat hot Jell-O into cream cheese until cream cheese melts and mixture is smooth. Mix in remaining ingredients. Pour into 8-cup mold, lightly brushed with salad oil. Chill until firm. Makes about 12 servings.
Put all the ingredients in large pan. Cover, cook in oven at 350° for 1 hour (until water is gone).
Boil chicken until done. Shred chicken and place in bottom of casserole dish. Cook Stove Top stuffing as directed on the box. Spread stuffing on top of chicken (do not mix). Mix soups together in a separate bowl and spread on top of stuffing layer. Bake at 350° for 20 minutes or until soup mixture is slightly browned. Add Durkee onions to top of casserole and bake until they are browned.
Spread crescent rolls on cookie sheet. Cook 6 to 8 minutes in 400° oven or until brown. Cook ground beef. Drain. Stir in taco mix and water. Cook slowly 10 to 12 minutes. Spread on crescent rolls and add cheese (I use Velveeta) on top. Return to oven until cheese melts.
Mix cake according to directions. Pour liquid off oranges. Use this liquid in cake mix later. Mix oranges into cake mix. Bake in 3 prepared pans. After cooling, use the following icing.
Beat egg whites. Add Sugar Twin, syrup, oil, soda, baking powder and spices. Alternate flours with coffee and milk. Stir in raisins and nuts. Bake 20 to 30 minutes at 350° to 375°.
Preheat oven to 450°. Melt bacon grease in 10-inch skillet. Mix remaining ingredients. Pour in skillet and bake 20 to 25 minutes. Reduce heat to 400°.
Microwave butter in an 8-inch round dish about 30 seconds to melt butter. Scrub potatoes but do not peel. Cut each lengthwise into 8 pieces. Dip into melted butter; arrange peel side down in baking dish. Combine cheese, salt and paprika. Sprinkle evenly over potatoes. Cover with paper towel. Microwave at High for 10 to 11 minutes or until potatoes are almost done, rotating dish once or twice. Let stand a few minutes to finish cooking before serving.
Sift together flour, salt and soda. Cream together the shortening, peanut butter, sugar and brown sugar. Add the egg, milk and vanilla. Beat well. Blend in the dry ingredients gradually; mix thoroughly. Shape by rounded teaspoonfuls; roll into balls. Roll in sugar; place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove from oven and place a solid chocolate candy kiss on top of each one, pressing down so that cookie cracks around the edge. Return to oven; bake 2 to 5 minutes longer.
Wash grapes and drain. Place in bowl with lid. Empty jello mix into bowl. Place lid on bowl and shake, coating grapes with jello powder. Freeze in bowl.
Place peaches in baking dish. Combine self-rising flour and 1 cup sugar. Cut in 1/4 cup butter. Stir in milk. Cover peaches with batter.
Saute green pepper and onion. Remove crusts from bread; butter both sides. Line 9X13 pan with 8 slices of bread. Mix cheese, pepper, onion and mushrooms and spread HALF of that mixture over bread. Layer with remaining 8 slices of bread and cover with remaining cheese mixture. Mix together eggs, milk, mustard, Worcestershire sauce, salt & pepper; pour over bread and cheese layers. Refrigerate overnight. Bake, covered, at 350 degrees for 1 hour.
Combine flour, sugar, baking powder, soda, cinnamon and salt in a large bowl. Make well in center. Stir together buttermilk, applesauce, egg whites and oil in a small bowl. Pour mixture into well of dry mixture. Stir just until moistened. Gently fold in apples and raisins. Bake at 400° for 25 minutes.
Mix butter and graham cracker crumbs together and press into bottom of a 9 x 13-inch pan. Layer remaining ingredients in order. Bake at 350° for 25 to 30 minutes. Cut into squares while hot.
Mix margarine and mustard together and get warm. Slice rolls and brush both sides with butter mixture and finely chopped onions. Slice entire top of package of rolls. Leave bottom layer in pan. Spread with slices of ham and cheese. Put top layer of rolls on top, leave in foil pan and cover with Saran Wrap. Freeze. Bake in microwave 15 to 20 minutes when ready to serve or 350° in oven for 5 minutes.
Cut meaty spareribs into servings. Sprinkle with salt and pepper. Place in a roasting pan and cover with onions. Combine remaining ingredients and pour over meat. Cover and bake in a 350° oven for 1 1/2 hours. Baste occasionally, turning spareribs once or twice. Remove cover from pan during the last 15 minutes of baking.
Clean mushrooms and remove stems. Blend bread crumbs with cheese, parsley, butter, garlic and onion. Salt and pepper to taste. Fill the mushrooms with this mixture. Pour 2 tablespoons olive oil in the bottom of the baking pan and place the mushrooms in the pan, stuffed side up. Pour 4 more tablespoons olive oil over the mushrooms, being sure all are well covered with oil. Bake about 20 minutes at 375° or until mushrooms are tender and tops are golden brown.
Preheat oven to 350°. Spray 1 1/2-quart casserole with Pam. In large bowl combine all ingredients. Pour into dish. Bake until set, 50 to 60 minutes. Makes 4 servings.
In bottom of 8-inch pan, place rhubarb, 1 cup sugar, marshmallows or orange slices. Pour first 8 ingredients that have been mixed together on top of rhubarb, sugar and marshmallows or candy and bake in 350° oven until cake is done.
Mix everything except corn oil in blender, then add oil slowly in small amounts and blend until thick. Store in refrigerator.
Clean meat good of all blood, then soak overnight in cold salt water. Drain good next morning. Then flour, salt and pepper good. (All may be mixed together.) Brown in deep fat in skillet for about a half hour, making sure both sides are good and brown, then take squirrel and put in a roaster, adding garlic, either powder or solid form.
Cream shortening and sugar. Add eggs; beat well. Add flour and soda; add mashed bananas and nuts. Stir in vanilla. Grease and flour	loaf pans, whatever size you like. Divide batter equally. Bake in slow oven at 325° for 1 hour. This makes 2 large or 3 small loaves. Bake for 45 minutes.
Heat oven to 400°. Beat eggs with fork until well blended. Stir in oil, vanilla and lemon rind. Blend in sugar until mixture thickens. Measure flour by dip-level-pour method. Mix flour, baking powder, and salt, blend into oil mixture. Drop by tsp. about 2-inch apart onto ungreased cookie sheet. Gently press each cookie flat with bottom of glass that has been moistened and dipped in sugar. Bake 8-10 minutes. Remove immediately from baking sheet. Makes 4 dozen.
Put in heavy saucepan and cook until melted and thickened. Cool. Put in jars for gifts. Store in refrigerator.
Preheat oven to 375°. Butter and flour baking sheet. In med. bowl combine coconut and cornstarch, set aside.
Combine sugar, butter and syrup. Add pecans. Place in shallow baking dish; top with apples, cut side down. Bake in a 400° oven for 15 minutes, basting twice.
Mix sour cream, cream cheese and 1/2 package taco mix. Fry beef with 1/2 taco mix; drain.
Mix. Add 2 tablespoons plus 1 teaspoon mixture for each cup of boiling water.
Boil chicken. Cool and pick off bones. Put in baking dish. Salt and pepper. Add soup and broth. Pour over chicken. Mix stuffing by directions. Place on chicken. Bake at 350° for 30 to 40 minutes until brown. One can of Veg-All can be added.
Mix together molasses, sugar and oil. Add eggs one at a time, beating after each. Sift together flour, ginger, cloves, cinnamon, salt and soda. Add gradually to mixture. Last, add boiling water. Batter will be thin. Bake 40 minutes in a 325° oven.
Melt 1/2 stick margarine in a 9 x 13-inch pan. Mix ingredients together and spread in pan. Bake at 350° for 35 minutes. Cut in squares when cool.
Bring to room temperature, cream together and bake, until starts bubbling, at 350°. Serve on crackers.
Sift together flour, soda and salt. Cream together shortening and peanut butter. Gradually add 1/2 cup sugar and 1/2 cup brown sugar. Add egg, milk and vanilla. Beat well. Blend in dry ingredients gradually, mixing thoroughly. Shape dough into 1-inch balls; roll in sugar. Place on ungreased cookie sheet. Bake at 375° for 8 minutes. Remove cookie sheet from oven; place candy kiss on each cookie so cookie crackers around the edge. Return cookies to oven and bake for 2 to 5 minutes longer.
Mix all ingredients, except veal, cinnamon and sweetener. Place over low heat. Cook until vegetables are tender but crisp.
Melt butter or margarine in baking dish. Mix sugar, milk and flour. Pour into dish on top of melted butter. Spoon in fruit. Bake at 350° until golden brown, approximately 25 to 30 minutes.
In a large saute pan, cook onion in butter until soft and translucent. Add broth, bay leaf, salt and thyme. Drain and discard liquid from beans and add beans to pan. Stir in tomato paste and mix well. Add turkey cubes and smoked sausage pieces. Turn into a 2 1/4 to 2 1/2 quart stove-to-table casserole dish. Cover and bake in 350° preheated oven for 20 minutes. Uncover and bake for an additional 10 to 15 minutes until hot and bubbly. Serve with a crusty French bread and an assortment of cheese and fresh fruit. Makes 6 servings.
In a large skillet, mix dry ingredients well. Add egg yolks to a cup of milk and mix well, then add to dry mixture with the remaining ingredients. Cook until thick over medium heat. Be sure to stir while cooking. Pour into baked pie crust. Top with meringue and brown in oven about 3 minutes, or top with Cool Whip.
Drain salmon and crumble. Mix all ingredients into salmon. Pour in buttered loaf pan or dish. Bake 45 minutes at 350° or until done.
Brown ground beef, adding mushrooms and onions to your taste. Drain. Cook noodles as directed and drain. Mix soup with ground beef. Add to noodle mixture. Place in a casserole dish. Sprinkle with grated cheese. Pour 1/2 cup of milk over mixture. Bake at 350° until bubbling.
Spread rice in oblong (9 x 13-inch) Pyrex dish. Place chicken on top of rice. In another pan, heat soups; pour over chicken. Sprinkle onion soup mix over chicken and rice.
Finely chop, but do not mince, the onion. Set aside. Coarsely chop the pepper, cucumber and garlic. Put half the pepper, cucumber, garlic and tomatoes in a blender. Add half the tomato juice, olive oil, and vinegar. Blend just until the vegetables are medium chopped, but thoroughly blended. They should be neither too chunky, nor pureed. Transfer the vegetables to a large bowl. Place the remaining half of the pepper, cucumber, garlic, and tomatoes in the blender. Add the remaining tomato juice, olive oil and vinegar, and blend as before. Add to the bowl with the first half. Stir in the reserved chopped onion, Tabasco, black pepper, and salt. Chill until ready to serve. When ready to serve, sprinkle each serving with chopped parsley and pass the croutons. Yield 8 servings.
Combine 1/4 cup sugar, cornstarch and salt in a saucepan. Stirring constantly, add water and cook over medium heat until mixture comes to a boil. Boil 1 minute; cool completely.
Cook carrots in 1/2-inch boiling water for 8 minutes. Drain. Turn carrots into a 1-quart baking dish. Stir in raisins, oleo, honey, lemon juice and ginger. Bake, uncovered, in a 375° oven for 35 minutes. Stir occasionally; spoon into serving bowl. Sprinkle with almonds. Makes 4 servings.
Bone chicken and season with garlic powder; set aside. Mix together bread crumbs and Parmesan cheese. Dip chicken into egg batter; drain slightly. Place chicken into bread crumbs. In frying pan, pour moderate amount of Crisco cooking oil; fry chicken lightly, slightly browning both sides. In casserole dish, bake for 1 hour at 350°. Cover dish with foil to seal in juices.
Cream butter and sugar. Beat in egg and molasses. Sift dry ingredients together and add to mixture. Mix all ingredients together. Roll into a ball; cover and chill mixture for at least 2 hours. You may also chill the dough overnight. Roll dough 1/8-inch thick for crisp men; 1/4-inch thick or thicker for soft fluffy guys. Cut with floured cutters. Usually I make them round (about 1 1/2 to 2-inches). Or you can cut them into gingerbread-men. I make the guys with a cutter about 2 to 3-inches high. Bake on a greased cookie sheet at 350° for 10 to 15 minutes, depending on the thickness of the cookies. I always double the recipe. These guys age well and keep nicely. They are great to freeze.
Simmer strips, covered, in boiling salted water in a kettle 1 hour or just until tender; drain. When ready to grill, thread strips, accordion-style, onto long skewers. Mix catsup, barbecue sauce and corn syrup in a small saucepan. Brush part over ribs. Place on grill about 6 inches above hot coals. Grill, turning and brushing often with remaining sauce, 20 minutes or until richly glazed.
Cook chicken until tender and cut into medium chunks. Cook rice with seasoning as directed on box. Mix together soup, pimento, beans, water chestnuts, mayo, salt and pepper. Add chicken and rice; mix and pour into greased baking dish. Sprinkle top with paprika. Bake 1/2 hour at 350°.
Brown beef and add wine; simmer until wine is cooked up. Add all ingredients, except hot roll mix, to meat. Cover with water; simmer until potatoes are well done, about 2 hours. Serve with bread sticks.
Mix flour, salt and oil. Add 3 tablespoons cold water. Divide dough, slightly larger ball for bottom crust. Roll out between wax paper. Peel off top wax paper and lay bottom paper with crust over 9-inch pie plate. Peel off wax paper and fit crust into plate. Trim and flute or if using top crust also, flute and trim after placing over filling. Bake.
Mix. Cover and chill for 1 hour. Chop shrimp before adding to mixture.
Put butter in black skillet until melted. Add rice and cook on high until rice browns. Add water. Reduce heat. Place lid over it and simmer until done.
Mix dry ingredients together. Add milk and mix well. (May have to add a few more drops of milk if too dry.) When dough is firm, pat out on well floured flat surface to about 1/4-inch thickness. Slice into pieces 3/4-inch. Fry in 1/2-inch deep hot oil. Brown both sides.
Sift all dry ingredients together and set aside. Cream shortening and sugar together in a bowl. Combine the dry and moist ingredients together. Roll out with rolling pin and use cookie cutter or give your child part of the dough to create a person on waxed paper. Bake on a greased cookie sheet at 325° for 6 to 8 minutes. Open oven slowly. Makes approximately 1 1/2 dozen.
Combine berries, sugar, tapioca, peel and spices. Let stand 15 minutes. Cook and stir until bubbly. Turn into crust.
Mix all ingredients with mixer. Serve with green pepper, green onions, broccoli, cauliflower, etc.
Boil raisins in small saucepan with 3/4 cup water. Mix sugars, eggs and shortening. Add raisins and water. Add all dry ingredients. Spoon onto cookie sheets and bake at 350° for 10 minutes.
Melt butter and chocolate together cautiously. Beat eggs and milk until frothy. Add sugar and salt. Mix with melted chocolate and butter. Fold in nuts.
Combine sugar, corn syrup and peanuts in a 2 quart microwavable container. Stir to mix. Microwave on high for 4 minutes. Stir. Microwave for an additional 3 minutes. Add butter and vanilla. Stir. Microwave for another 2 minutes. Remove from microwave. Quickly stir in the baking soda. Do not overstir. Pour immediately onto a well buttered baking sheet. Allow to cool completely. Break into pieces.
Cream the butter and sugar. Add beaten eggs, flour or vinegar, salt, extract and syrup. Stir well. Add pecans. Pour in unbaked pie crust. Bake at 350° until golden brown, approximately 1 hour.
Mix together crackers, pecans, walnuts and dates. In double boiler, heat milk and marshmallows until marshmallows are melted. Pour over the cracker mixture. This will be real stiff and will need to be mixed by hand. If necessary, you may want to add a little Pet milk. Mix well. Pack in loaf pan lined with wax paper. Keep refrigerated.
Melt margarine in 9 x 13 pan. Sprinkle rest of ingredients over margarine, graham cracker crumbs, chips, coconut and nuts. Drizzle Eagle Brand over top. Do not stir. Bake at 350° about 25 minutes. Cut into bars.
Melt oleo, peanut butter and chocolate chips. Pour over cereal. In a brown sack, shake powdered sugar and cereal together. Store in airtight container.
Cook broccoli until thawed. Drain. Place broccoli in casserole dish. Mix soup, cheese and mayonnaise in bowl. Spread over broccoli evenly. Crush crackers. Spread evenly over cheese mixture. Bake at 325° for 30 minutes.
Cook yams 6 minutes on High in 1/2 syrup in microwave. Drain. Whip potatoes and butter until fluffy. Add remaining ingredients and continue whipping until fluffy again. Put in a greased 8 x 8 x 2-inch dish. Bake at 375° for 45 minutes.
Mix well and press into 9 x 13-inch baking dish. Bake at 350° for 20 to 30 minutes. Cool completely.
Mix together hamburger crumbs, egg and cheese. Form into loaf. Put in pan and bake 30 to 45 minutes. Drain grease. Mix soup and milk. Pour over loaf. Sprinkle with 1 to 1 1/2 cups Mozzarella cheese. Bake another 30 to 45 minutes. Cheese should be slightly browned on top. Serves 6.
Melt Milky Ways and 1 stick of butter; set aside and let cool. Cream together sugar and 1 stick butter. Add eggs. Mix soda with buttermilk and add alternately with cake flour. Add Milky Way mixture until creamy, then vanilla and nuts. Pour into greased tube pan and bake 1 hour and 15 minutes at 325°. Let cool in pan 30 minutes, then cover with icing.
Cover cabbage leaves with boiling water and let stand until limp; drain. Combine the next 7 ingredients. Place equal portions of meat mixture in the center of each cabbage leaf. Roll up and fasten with toothpicks.
Cut butter into flour. Add sour cream and vanilla. Heat pineapple, sugar and cornstarch until thick. Roll 1/2 of dough into flat pan. Spread cooled filling and cover with rest of dough, rolled out a little. Bake until brown, cool and sprinkle top with powdered sugar. Cut into squares.
Mix ingredients as listed and beat well with electric mixer. Pour into greased and floured cake pans. Heat oven to 350°. Bake 20 minutes. Cool layers 10 minutes. Remove from pan and cool completely.
Dice peeled rutabagas and cook until tender in small amount of water; drain. Fry bacon crisp; set aside. Saute onion in bacon grease. Add onion, bacon, soup, parsley and pepper to rutabagas. Salt to taste. Simmer slowly until all flavors are well blended.
Cream cold margarine for about 5 minutes. Add sugar gradually. Add vinegar and vanilla. Mix baking soda to flour and add to margarine mixture. Blend in nuts. Bake on ungreased cookie sheet 15 minutes in 325° oven (middle rack). Makes approximately 48 cookies.
Mix as listed. Bake in tube pan at 250° for 2 1/2 to 3 hours until done. Put a pan of water on bottom rack.
Put onion in blender; liquify. Add vinegar, sugar, salt and dry mustard. Blend. Add oil a little at a time and blend. Just before finishing blending, add poppy seed. Store in refrigerator. Shake well before using.
Cook juices, water, cornstarch and sweetener until thick. Cool. Add fruit in quantities to suit your taste. Serve cold.
Combine all ingredients together. Spread batter thinly on bottom and thickly on sides of a 9-inch or 10-inch pie pan that has been lightly greased and floured. Bake at 425°. Use this crust for the Barbecued Beef Dinner.