HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour ice cream salt over cucumbers. Keep all cucumbers under solution by weighting down with something heavy. Let set for 14 days. Remove cucumbers and wash well. Slice thin or cut as you wish. Mix one small box of alum dissolved in 1 gal. of water. Let set another 14 days. pour off alum water and wash again. Put back into crock, pour 1 gal. apple cider vinegar over slices and let stand 24 hours. Next morning pour vinegar off and down the drain. In container put a layer of cucumbers and a layer of sugar. After sugar has dissolved, put into jars. Will keep unsealed and unrefrigerated.
Combine onion soup, tomato sauce, Worcestershire sauce and oregano in fondue pot. Heat on range; medium heat for 5 to 10 minutes. Add cheese by handfuls, stirring constantly until cheese melts. Place on fondue stand. Serve with corn chips.
Fry bacon and onion. Drain one can clams. Reserve clams and add enough water to juice to make 2 cups. Add this to bacon and onions. Also add diced potatoes and grated carrot. Add salt and celery salt. Cook until potatoes are tender. Mix cornstarch with half and half. Add to soup mixture. Stir until it thickens a little. Add clams.
Cream butter and 1/2 cup powdered sugar. Work in flour and 1/2 cup chopped nuts. Spread evenly in a buttered 9 x 13-inch pan. Bake at 350° until lightly browned around edges. Cool. Add 1 cup powdered sugar to softened cream cheese. Cream well. Add 1 cup Cool Whip and vanilla. Spread on cooled crust. Mix both packages of pudding with 3 cups milk. Pour over cream cheese in pan. Spread remaining Cool Whip over and sprinkle nuts on top.
Grind up common crackers in food processor. Add clams and eggs. Mix together. Add enough evaporated milk to hold cakes together. Roll in flour. May be deep fried or fried in pan on top of stove in oil 1/2-inch deep, until golden brown.
Sift together the flour, salt, baking soda and baking powder (use medium size mixing bowl).
Cook eggplant and onion in boiling water for 5 minutes, drain well and place in a lightly greased 1 1/2-quart casserole dish. Top with Mozzarella cheese.
Mix well; pour into muffin cups and freeze. Serve on salad plate, garnished with lettuce. Great for company!
In large pot, bring rice to a boil. In a separate skillet, add oil, onion, corn, peas, bell pepper, celery and curry. Stir-fry until soft, but not browned. As rice comes to a boil, add ingredients from skillet and red pepper. Stir. Simmer 15 to 20 minutes.
In a 4-quart saucepan, brown ground turkey; drain. Add tomato wedges, tomato sauce and tomato sauce cans filled with water. Bring to a boil; add frozen vegetables and cook until vegetables are done.
Prepare Rice-A-Roni and stuffing mix according to package directions. In a 9 x 13-inch baking pan, mix both the rice dish and the stuffing. Stir in the chicken and undiluted soup. (If the mixture is too dry for your taste, add a little chicken broth). Heat in a 350° oven for 15 or 20 minutes.
By hand, combine sugar, sweet potatoes, eggs, butter and milk. Put in buttered 9 x 13-inch casserole dish.
Brown meat and drain off fat. In a large bowl, combine soup, enchilada sauce, chiles and onion. Add meat and half of each cheese. Mix. Put about 2 tablespoons of the mixture on each tortilla, and roll up tortilla. Place rolls in large baking dish, putting them close together. Spread any remaining meat mixture over rolls; sprinkle rolls with other half of each cheese. Bake 15 to 30 minutes at 350° or until cheese melts and rolls are hot through.
Combine flour, salt and cayenne. Stir in shortening and Cheddar cheese with fork. Cut into flour mixture. Sprinkle ice water over mixture. When dough forms, divide into thirds and roll onto floured board to about 1/4-inch thick. Cut into narrow strips approximately 4 x 1/2-inch (or the size you desire). Bake in quick 400° oven about 8 or 9 minutes. Watch carefully. Do not scorch. Remove from oven and place on wire rack to cool.
Layer Tater Tots on bottom of greased 9 x 13-inch pan. Brown ground beef with the onions until brown; drain the fat. Layer over Tater Tots. Mix the soups together; pour over meat mixture evenly. Top with shredded cheese. Bake at 375° for about 30 to 35 minutes.
Soften sherbet and put in a punch bowl. Cut the sherbet into small chunks. Pour 7-up over the sherbet. Let set about 5 minutes and stir to mix. Serve.
Combine warm condensed milk with marshmallows until they are melted. Add crumbled wafers, raisin and pecans. Place in buttered pan and press until well packed. Let stand in refrigerator overnight.
In a large bowl, beat Crisco oil, eggs and sugar until smooth. Combine 2 cups flour, soda, salt and spices. Add alternately with combined buttermilk and vanilla. Mix until smooth. Combine 1 tablespoon flour, prunes and nuts. Add to batter. Pour batter into a greased and floured 13 x 9 x 2-inch pan. Bake at 325° for 50 to 60 minutes.
Cook cold water and flour until thick and glossy, stirring all the time. Cool. Mix together oleo, shortening, sugar and vanilla. Beat until smooth. Add to cooled flour mixture, a little at a time, and beat until light and fluffy.
In spite of the name, this cake cannot be inverted onto a platter because the gooey bottom that makes it delicious also makes it stick to the pan. However, individual pieces can be served upside down.
Trim ends and leaves from broccoli; peel stem if tough. Slice stem in 1/8-inch diagonal slices. Cut flowerets into bite size pieces. Add tomato, cheese and onions. Mix gently with dressing. Cover and refrigerate several hours or overnight. Makes 2 servings. Double to make more.
Drain and combine pineapple, pears and apricots. Slice bananas into thawed orange juice. Combine all of the fruits except the strawberries. Add sugar and lemon juice to the chopped fruits. Carefully stir in the thawed strawberries. Yields 25 servings.
In a very large bowl, beat sugars, Crisco, eggs and vanilla until creamy. Add flour, baking soda and salt. Mix well. Gently stir in chocolate chips and coconut. Using a rounded soup spoon, drop cookies 2 inches apart on an ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Baste meat with ingredients. Cover and let stand overnight. (Leave covered with foil.) Cook about 4 hours at 275°. Remove cover and drain almost all liquid. Baste with barbecue sauce. Continue cooking uncovered 1 hour.
Mix all ingredients except ginger ale. Add ginger ale or 7-up, chilled, just prior to serving. Freeze part of punch in a ring mold for icing punch.
Mix sugar, oleo and milk. Cook over medium-high heat until mixture reaches soft ball stage. Add chocolate, creme and vanilla. Beat until mixture is shiny. Pour out onto buttered trays.
Cut loaf of dough into bite size pieces with sharp scissors or knife. Arrange in a buttered 9 x 13-inch cake pan. Mix the dry pudding, brown sugar, oleo, milk and cinnamon together and sprinkle over the bread cubes. If you're using nuts, sprinkle them on top. Cut the second loaf like the first. Arrange on top of the brown sugar mixture. Let rise until doubled in bulk and bake at 350° for about 30 minutes. To eat, simply pull pieces apart. Best while still warm.
Combine all dry ingredients. Brown chicken in butter after mixing all dry ingredients. (You can save dry mixture in a Ziploc bag and store in freezer to use again.) Remove chicken; place on towels to drain off excess butter. Place in a 9 x 13-inch pan. Sprinkle with Mozzarella cheese. Melt cheese. Add 1 heaping spoonful of chili sauce and more cheese. Bake until golden brown in a 375° oven. Serves 6.
Preheat oven to 350°. Grease a 13 x 9 pan with margarine or spray with a nonstick spray. Beat eggs until light and foamy in a large mixing bowl.	Add in sugar, vanilla and margarine and mix until creamy. Add flour to mixture and hand mix until blended (batter will be thick). Mix in pecans. Spread evenly in prepared pan and bake 25 to 30 minutes or until top is light brown.	Cool completely and cut into bars. Makes 2 dozen bars.
Mix everything together and pour into greased casserole dish. Top with more grated cheese. Bake at 350° for 45 minutes.
Cook potatoes until done; mash. Beat in cream cheese, sour cream, butter and chives. Add paprika, salt and pepper to taste. Turn into buttered 2-quart casserole. Sprinkle with paprika. Dot with additional butter. Bake in a 350° oven for 25 minutes or until thoroughly heated. Can be frozen. Serves 8 to 10.
Mix all ingredients together and bake in a Bundt pan for 1 hour at 325°.
Heat margarine, milk and chocolate over low heat until chocolate melts. Stir constantly. Remove from heat. Blend in powdered sugar, gradually, beating until smooth.
Make tea and add sugar and lemon juice and hot water to make a gallon. Add pineapple juice and stir.
Mix sugar, butter, cocoa and milk; boil for 1 minute. Add oats and peanut butter, mix well and drop by spoonfuls onto waxed paper while mixture is still hot.
Cook chicken and cut up. Add garlic and onion powder to your taste. Add cream cheese. Roll out crescent rolls. Put spoon of mixture on each roll. Roll over and bake at 350° until brown. Good with salad or soup.
Cream butter and sugar. Add other ingredients; roll mixture into small balls. Bake on ungreased cookie sheet at 300° for 30 to 40 minutes. Place on platter covered with powdered sugar and sprinkle sugar over them.
Grease casserole dish and place crab in it. Make a white sauce, using the margarine, flour and milk. Add all spices and pour sauce over crab meat and sprinkle top with the cheese. Cook in moderate oven for about 35 minutes.
Crust: Cream 3/4 cup butter and 3 tablespoons sugar; add 1 1/2 cups flour. Mix thoroughly. Save 1/4 cup crumbs for topping. Press remaining mixture into 2 (8-inch) pie pans. Bake at 375° until brown, 10 to 12 minutes. Cool crust before adding filling.
Saute garlic in butter in a large skillet. Add 1 tablespoon flour and stir until brown. Add water, wine and pepper. Bring to a boil, cooking over low heat, stirring constantly. When smooth and thick, add mushrooms and onions and cook until thoroughly heated. Serve hot over beef patties or steak. Also good over chicken. Yields about 3 cups.
Mix well. Butter loaf pan. Bake at 350° for 1 hour. Fast, easy and delicious.
Strain squash; add other ingredients and mix thoroughly. Pour into pastry lined pie plate and bake in 400° oven for 10 minutes, then reduce heat to 350° and bake for 35 minutes. Pie is done when knife inserted in center of custard comes out clean.
Grind cucumbers, onions and peppers. Drain in blancher overnight.	The next day, mix in large pot sugar, vinegar, celery seed, salt and mustard seed. Add cucumbers and cook 20 minutes. Pack in	hot jars and seal. This is also good in potato salad but I drain it first.
Wash and drain tomatoes. Remove core and blossom end. Cut into quarters. Simmer vegetables 20 minutes. Press through fine sieve or food mill. Season with salt. Add 2 tablespoons bottled lemon juice or 1/4 teaspoon citric acid to each pint. Bring juice blend to a boil. Pour hot juice in jars, leaving 1/4-inch for headspace. Adjust caps. Process pints 40 minutes or quarts 45 minutes in boiling water bath. Makes about 7 quarts.
Sift into a large bowl. Mix until it looks like coarse meal. Yields 13 cups.
In large bowl, combine spinach, Ricotta, eggs, Parmesan cheese, 2/3 cup Mozzarella cheese, parsley, salt and pepper. Set aside.
Clean, wash and dry the chicken. Grind or chop onions, garlic and ginger. Heat the oil and fry the onion, garlic and ginger until golden brown. Add chicken pieces, salt and all the spices and fry for 10 to 12 minutes, until the oil leaves the side of the pan. Add about 2 cups water and simmer on slow fire until chicken is cooked and gravy is thick. Sprinkle some coriander leaves and serve with white rice.
Mix flour, baking powder and salt. Add nuts, fruit and chocolate bits; mix lightly. Beat eggs and sugar together and stir into first mixture. Line a 9 x 5 x 3-inch loaf pan with brown paper; butter paper. Pour in mix. Bake in slow oven (325°) for about 1 hour and 15 minutes. Bread is best if stored and well-wrapped for a day or two before slicing. Best if sliced thin.
Preheat oven to 350°. Melt 1/4 cup of butter in a shallow baking pan. Add the pecans and stir to coat with butter. Bake for about 20 minutes or until pecans are toasted, stirring frequently. Sift flour with baking powder and salt and set aside. Cream the remaining 1 cup of butter with the sugar, adding the sugar gradually and creaming until mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the sifted dry ingredients alternately with the milk, beginning and ending with the sifted dry ingredients. Stir in the vanilla extract and 1 1/3 cups of toasted pecans. Save the remaining 2/3 cup toasted pecans to use in the frosting. Pour the batter into 3 greased and floured 8-inch round layer cake pans. Bake at 350° for 25 to 30 minutes, or until done. Cool on wire racks.
May use less onions, if desired. Slice cucumbers and onions. Let stand 1 hour in water after sprinkling with salt. Let spices and vinegar with the sugar come to a boil. Add cucumbers and onions and bring to a boil. Simmer 10 minutes. Pack into pint jars and water bath for 10 minutes.
Melt margarine and peanut butter chips. Add peanut butter (small jar Jif). Pour over rice cereal. Mix well.
Heat butter and marshmallows until completely melted. Add color. Add cornflakes. Stir. Quickly drop by spoonful on wax paper to resemble holly. Decorate immediately with red hots. Very easy and very pretty for Christmas.
Cream margarine, Crisco and sugar. Add eggs. Beat well. Add milk and flour, mixing well. Add flavoring. Bake in tube pan for 1 hour and 15 minutes in preheated 325° oven.
Dissolve gelatin in hot apple juice in medium bowl. Add cold apple juice and lemon juice. Mix well. Add ginger ale when ready to serve. Makes about 8 (5 ounce) servings.
In a heavy skillet, cook bacon until crisp. Remove bacon and drain. Add onions, mushrooms, artichoke hearts and garlic to the drippings in the pan. Saute for 3 minutes, stirring occasionally.
Combine rhubarb and sugar. Cook over medium heat. Bring to boil; stir occasionally. When it's at a full boil, add jello and stir. Boil 15 minutes. Put in sterile jars; seal. Store in refrigerator.
Boil ribs, 15 minutes per pound. Mix all ingredients for sauce. Simmer 5 to 10 minutes. Drain ribs. Place, meaty side up, in roaster. Cover with sauce. Roast 1 1/2 hours at 350°, basting with sauce occasionally.
Add all together; use jello dry. Drain pineapple, cut oranges up. Save some to garnish top. Refrigerate 1 to 2 hours.
Combine marshmallows, rice, fruit and nuts. Whip cream; gradually add sugar and vanilla. Fold into rice mixture. Chill. Makes 8 servings.
Cut frozen fish into chunks; set aside. Combine oil, green pepper, celery, onion and garlic in skillet; cook until tender. Add fish, tomatoes, clam juice, basil, salt and pepper in large pot; cook until fish is tender (done when fish is flaky). Add clams and liquid; stir. Add remaining ingredients (green pepper, celery and onion). Cook for 1 hour. Serve with fresh baked bread. Makes 5 to 6 servings.
Cut chicken breasts in half. Set aside. Grind comino and peppercorns together. Add garlic. Grind together and add a little water. Put aside.
Brown sausage and then drain well. After cubing potatoes, cook until done. Mix all together. Bake at 350° for approximately 30 minutes.
Combine first 3 ingredients. Cut in 3/4 cup butter. (A pastry blender or 2 knives can be used.) Press this mixture in bottom of 9 x 13-inch pan. Bake at 350° for 17 to 20 minutes until light brown.
Saute onion and bell pepper in margarine until tender. Reduce heat to simmer and add soup and Cheez Whiz. Stir until cheese is melted. Remove from heat. Add sour cream and chili peppers.
Mix the sugar, salt, coffee, cream and corn syrup. Stir constantly while bringing to a boil. Boil steadily without further stirring, until soft ball is formed. Remove from heat. Add vanilla and butter. Let stand until lukewarm. Butter a long tin and put in nuts and marshmallows. Pour candy over these, then slice.
Mix sugar, peanut butter and butter, kneading with hands if necessary. Shape into 1-inch balls. Place on jelly roll pan. Cover and refrigerate until firm, about 2 hours. In heavy saucepan (1 quart size), melt chocolate pieces and shortening over low heat. When melted, add paraffin.	Remove half of peanut butter balls from refrigerator. Using toothpick, carefully dip balls one at a time into chocolate mixture, making sure to leave a small amount of peanut butter showing on	top to resemble an eye. Place coated balls on cookie sheet lined with waxed paper. Repeat process for rest of the peanut butter balls. Refrigerate about 1 hour. Makes 3 1/2 dozen.
Peel and dice potatoes. Boil until tender. Mix flour and margarine in medium saucepan over medium to low heat. Add remaining ingredients, stirring well. Place potatoes in serving dish and pour sauce over them. Top with cheese, if desired. Serve immediately or place in oven to keep warm.
Combine clear jell and sugar. Add remaining ingredients in the order given, one at a time, mixing well after each. Pour into 8-quart ice cream freezer and freeze according to manufacturer's directions. Yield: 20 servings.
Peel and cut onions in half crosswise. Place side by side, cut-side up, in a shallow 8-inch (20 cm) baking pan. In a small bowl, blend together the vinegar, water, sugar replacement, salt, sage and mustard. Pour over onion halves. Bake at 350° (175° C) for 50 to 60 minutes or until onions are tender.
Sprinkle cookie crumbs in bottom of a 7-inch spring-form pan. Set aside. Position knife blade in food processor bowl. Add cream cheese, sugar, cottage cheese, cocoa, flour, Amaretto, vanilla and salt, processing until smooth. Add egg and process just until blended. Fold in morsels. Slowly pour mixture over crumbs in pan. Bake at 300° for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan and transfer cheesecake onto a serving platter. Decorate with chips, chocolate curls and/or almonds.
Add in order given. Bake in moderate oven until done. Makes 6 to 8 servings.
Melt butter in small saucepan. Melt chocolate separately in a double boiler. Set over hot water. Mix chocolate, butter and sugar in a mixer on high speed for 8 minutes, then add eggs, one at a time. Fill pie shell with chocolate mixture and chill 3 to 4 hours. Garnish pie with almonds or chocolate.
Mix together in bowl. Roll the dough in your hands. Put in pan. Cook in oven 20 minutes.
Cook raisins in the 2 cups of water until water evaporates. Add to applesauce, eggs, sweetener and oil. Mix well and add vanilla. Combine flour, soda, cinnamon and nutmeg. Blend all ingredients together; mix until moistened. Pour into greased 8 x 8-inch baking pan. Bake at 350° for 25 minutes or until cake tests done.
Combine yogurt, lemon juice, soy sauce, coriander, curry powder and pepper in a 1 1/2-quart rectangular baking dish. Turn chicken breasts in sauce to coat all sides. Cover and marinate several hours or overnight in refrigerator.
Mix all except Cool Whip. Add Cool Whip. Mix. Refrigerate. Serves 6 to 10 people.
Brown beef and onions; drain off fat. Stir in rest of ingredients. Simmer 30 to 40 minutes.
Fry bacon (2 strips each burger) until crisp. Drain, reserving fat. Brown 1/2-inch braunschweiger slices in a little bacon fat over medium heat about 2 minutes per side. Careful, don't overcook.
Dissolve 1 (3 ounce) package strawberry gelatin and 1 (3 ounce) package raspberry gelatin in 2 cups boiling water. Cool. Mash 3 medium ripe bananas or puree in blender. Blend into gelatin. Stir in 1 cup crushed pineapple and 2 cups sliced fresh strawberries, sweetened with 1/2 cup sugar. (Two 10 ounce packages frozen sweetened strawberries may be substituted.) Chill until mixture mounds from a spoon.
Place potatoes in large bowl; cook bacon in skillet to desired crispness. Remove bacon; drain. Reserve 2 tablespoons of drippings. Add onion and celery; cook and stir until celery is tender. Blend in flour. Stir in dressing. Makes 6 to 8 servings.
Put some of beef or ham in mixture, but retain some to roll the ball in. Mix remaining ingredients and form into ball. Roll in retained beef or ham.
Combine crackers and butter and press into pie pan. Bake at 350° for 10 minutes. Mix pudding and milk at high speed for 3 minutes. Add ice cream. Freeze and top with Cool Whip and grated Heath bar.
Grind first 4 ingredients together on coarse blade of grinder (I use food processor). Sprinkle with salt and let stand overnight. Rinse and drain. Combine remaining ingredients and pour over vegetable mixture. Heat to a full boil and boil for 5 to 10 minutes. Place in clean, sterilized jars and seal. Makes 9 pints.
In blender, combine all ingredients until smooth. Store tightly covered in refrigerator for up to 1 month. Stir before serving. Makes about 5 cups.
Sift together sugar, flour and salt in a large mixing bowl. Put butter, water and cocoa in saucepan. Bring to a boil. Pour over the sugar-flour mixture. Stir well. Add buttermilk, eggs, soda and vanilla. Mix well and pour in greased 9 x 14-inch pan. Bake 20 minutes at 400°.
Combine ingredients and cook until it will form a soft ball in cold water. Take from heat and add 1/4 stick butter. Add vanilla. Beat until creamy. Pour into a greased platter. Cut into squares.
Cook the first 6 ingredients to the consistency of custard. Add remaining ingredients. Heat well; serve over noodles. This freezes well, just thaw, heat thoroughly and pour over fresh cooked noodles.
In a saucepan over medium heat, place soup, garlic salt and a small amount of milk to thin. Break up soup and watch closely. Add drained chopped green chili to the mixture and reduce heat to simmer until heated through. Serve as a dip or cover Mexican food dishes. If cool from the refrigerator, fold into a meat loaf before baking, covering top of the meat loaf with medium salsa instead of ketchup. Use corn chips (white or regular).
Mix jello and boiling water. Add cranberry sauce; add pineapple with juice. Add pecans and apple. Pour into mold and refrigerate.
Preheat oven to 350°. Cream margarine with peanut butter. Add sugars, vanilla, soda and eggs. Blend well. Mix in oatmeal, chocolate chips and M&M's slowly, blending well. Use 1/4 measuring cup to dip dough. Flatten cookies on ungreased cookie sheet. Bake 15 minutes. After cooling 1 to 2 minutes, carefully remove to paper towel.
Soak raisins until plump; drain. Mix all ingredients. Beat 3 egg whites until stiff. Fold into first mixture. Pour into unbaked pie shell and bake 45 minutes at 350°.
Cook rice and drain. Add all other ingredients, sauteed in oleo. Blend well. This is enough for two casseroles. Freezes well. Bake in 200° oven. If desired, top with grated cheese and melt the cheese just before serving.
Combine sugar and water; stir until dissolved. Bring to a boil. Cover; boil gently for 10 minutes. Remove from heat; cool lightly and add vanilla and maple flavoring. Stir only until mixed. Makes about 1 quart.
Place stewing beef in a crock-pot. Add potato salad on top of meat. Do not mix. Cook in crock-pot all day on low. Serve with a vegetable and/or a salad.
Saute meat in small amount of vegetable oil. Add onions and peppers and cook until almost done. Add remaining ingredients, except noodles and cheese. Cook mixture for 45 minutes. Meanwhile, cook noodles according to directions on package. Drain and add along with cheese to meat sauce mixture. Pour into a greased baking dish. Cover and bake at 350° for 30 minutes. Makes 8 to 10 servings.
Let cheeses set out to soften for 2 hours, then mix both cheese products together. Add all other ingredients and blend with a mixer.
In saucepan, melt margarine. Stir in sugar, cocoa and flour. Remove from heat, beat in eggs, one at a time; then vanilla. Pour into well-greased 9-inch pie plate. Bake at 350° for 15 minutes (center may still be soft). Let cool 5 to 10 minutes (center will become firm). Serve warm or chilled. Makes 8 servings.
Debone chicken. Add additional ingredients to chicken broth in following order: Rice and pasta according to package directions, mushroom soup mix and mushroom pieces according to directions on soup mix and put chicken back into the mixture.