HumbleIntelligence/food-ner-1-Million huggingface dataset:
To make 10 quarts of pickles: Make a solution of 2 quarts of vinegar, 6 quarts water, 2 cups pickling salt. Bring mixture to boiling point. Pack pickles in quart jars. Pour mixture over pickles very slowly. Allow jars to stand until pickles turn color, 5 to 10 minutes. Then pour off the solution from jars back into your kettle so you can use again for rest of pickles. Always reheat to boiling point. Have another kettle ready of the same solution. Allow to boil, pour over pickles in jar, covering them well.
Grease a 9 x 13-inch pan. Layer with nuts and coconut, that have been mixed together. Mix German chocolate cake according to box directions and pour on top of nuts and coconut.
Mix all ingredients together. Pour into rectangular glass dish. Cover and freeze. Cut into squares to serve.
Stir well and pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 to 45 minutes. Frost cake as soon as it comes from the oven. Let cool and refrigerate at least two days. Can be frozen after being refrigerated.
Cream butter, oil and sugars. Add extracts. Stir in eggs; beat well. Add dry ingredients. Chill; roll into balls smaller than walnuts; flatten with glass dipped in sugar. Bake at 350° for 10 to 12 minutes.
Mix first 3 ingredients, then add water. Cook until mixture is clear red. Stir in 1/2 tablespoon red food coloring. When mixture is lukewarm, add 2 boxes of strawberries. Pour into pie shell. Chill.
Mix all together, excluding nuts and powdered sugar, until smooth. Pour 1/2 to 2/3 of batter on greased and floured 9 x 13-inch pan. Cover with filling. Spoon rest of batter over the filling. Bake at 350° for 40 to 45 minutes. Top with nuts and powdered sugar, when cool.
Butter inside of a 10-inch cast-iron skillet or Dutch oven. Pour in pie filling. Pour cake mix on top. Evenly dot top of cake mix with thin slices of butter. Scoop out a hole in fire and place pan with liquid in coals. Push coals around pan and place some on top. Leave in fire 15 to 20 minutes. Remove from fire. Serve warm. In oven, bake 25 to 30 minutes at 350°.
Heat oven to 375°. Mix spinach, cheeses, egg white, Parmesan and nutmeg until blended. Fill cooked shells with heaping tablespoonful of spinach mixture. Place in 8 x 12-inch baking dish. Spoon spaghetti sauce over shells. Cover with foil. Bake 30 to 40 minutes or until thoroughly heated.
Cook rice; chop peppers and mix with sour cream in top of food processor, then stir in rice, sour cream and pepper mixture with shredded Monterey Jack cheese. Put in 9 x 13-inch pan and spread top with shredded Cheddar cheese.
Saute onions in 1/2 stick margarine. Let cool. Add cooked onions to grated Swiss cheese. Butter pan and spread crushed saltine crackers on bottom. Add onion-cheese mixture and sprinkle with cayenne pepper. Bake at 325° until set.
Mix together with fork. For a smoother dip, mix in blender. Serve with raw vegetable sticks (celery, cucumber, green pepper, zucchini, etc). Yields 4 servings.
Break crackers in half and place in bottom of unbaked pie shell. Mix rest of ingredients and bring to a boil. Pour over crackers. Cover with top crust. Bake at 375° for 25 to 30 minutes or until brown.
Mix well and make into a ball. Roll in chopped nuts and parsley. Chill and serve.
Boil pineapple juice, Jell-O and sugar. Beat milk until like whipped cream; pour in mixture. Put in pie shells and chill.
Brown sausage; add onion and peppers and saute. Add broth, garlic, parsley, oregano, basil and tomatoes. Simmer 1 to 1 1/2 hours. Add salt and pepper to taste. Add cooked pasta and serve with grated cheese.
Steam cauliflower for about 20 minutes or until it is tender but crisp. Blend mayonnaise, Parmesan cheese, lemon juice, salt, mustard and parsley. Beat egg whites until stiff and fold in mayonnaise mixture. Cover cauliflower with sauce and bake about 15 minutes in 350° oven or until frosting begins to brown. Can be prepared early in the day except for final baking. Serves six.
Cream butter and sugar; beat in vanilla. Add 1 egg at a time, beating after each addition. Add mincemeat, apple butter and nuts, mix thoroughly. Sift together flour, baking powder, baking soda and salt. Fold flour mixture into batter. Line bottom of a greased tube pan with waxed paper; grease paper. Pour batter into prepared pan. Bake in a preheated 325° oven for 1 1/4 hours or until done. Yield: 12 to 14 servings.
Combine first 3 ingredients and sprinkle over both sides of chicken; place in a 13 x 9-inch baking dish. Combine 1/4 cup yogurt and soy sauce; brush half over chicken. Bake at 350° for 10 minutes. Turn chicken over; brush with remaining yogurt mixture and bake an additional 10 minutes. Combine remaining 1/2 cup yogurt and flour; stir well and spoon over chicken. Sprinkle with cheese and bake an additional 15 minutes or until chicken is done. Yields 6 servings.
Rinse frozen vegetables. Combine all ingredients in a large cooking pot on medium for 45 minutes to 1 hour. Then simmer another 45 minutes to an hour. Serve with cornbread. Makes about 16 to 20 servings.
In largest bowl of electric mixer, cream 1 cup of butter with shortening and sugar until mixture is fluffy. Add eggs, one at a time, beating well after each addition. Stir flour with baking powder and salt; add to creamed mixture alternately with milk. Add vanilla and stir in pineapple and juice; blend well. Spoon batter into well-greased 10-inch tube pan. Do not use smaller pan. Place in cold oven, then set temperature at 325°. Bake 1 1/2 hours or until cake springs back when lightly touched. Remove from oven and let stand about 5 minutes in pan. Loosen cake around edges with knife and invert carefully onto cake rack. In blender or food processor, combine remaining 1/4 cup butter, confectioners sugar and drained pineapple. Process until smooth and pour over cake while it's still warm. Let cool before slicing. Makes 12 to 14 servings.
Sift together flour, sugar and cornmeal mix in medium bowl. In small bowl, stir together milk, oil and eggs. Pour liquid into dry mixture. Stir just enough to mix everything together good. I like to heat an iron skillet on top of the stove with 1 tablespoon oil while I mix batter. Bake at 450° until lightly browned on top, about 20 to 30 minutes depending on the size of the skillet.
Combine all ingredients, except bread and sprouts. Cut pita bread in half. Spoon mixture into pocket. Top with sprouts. Serves 4.
Mix all ingredients together and place into a loaf of bread (with inside pulled out). Use inside pieces of bread for dipping into the dip.
Pat crescent rolls in jelly roll pan. Bake for 6 to 8 minutes. Mix together cream cheese, dressing and mayo. Top cooled crescent rolls. Add remaining ingredients. Refrigerate.
Combine all ingredients. Garnish with green stuffed olives. Spread on crackers or party bread slices.
Cut raw asparagus in bite size pieces. Pour Italian dressing over asparagus; marinate overnight. Keep refrigerated.
Beat eggs well in bowl. Stir in sugars, oats, coconut, milk, melted butter and vanilla. Pour into unbaked pastry shell. Bake at 350° for 30 to 35 minutes. Serve with whipped cream or vanilla ice cream. This pie is easy to make. It's flavor resembles a pecan pie.
Cut steak in small strips. Brown in drippings. Add remaining ingredients. Simmer 30 to 40 minutes. Serve over rice or noodles. Mushrooms may be added, if desired.
Stir flour into beaten egg; add to corn with butter and seasoning. Drop by spoonful onto hot, greased griddle and cook to delicate brown.
Prepare pudding as directed on box. Let set. Add sour cream and Cool Whip. Layer pudding mixture with banana slices and wafers. Serve plain or with Cool Whip.
Place all ingredients, except vanilla, in a double boiler and beat with eggbeater for 7 minutes. Remove from stove and add vanilla. Beat well. Spread on cake.
In a large mixing bowl, cream butter and sugar. Add egg; mix well. In separate bowl, combine flour and baking powder. Gradually add to butter mixture. Add coconut, walnuts and vanilla; mix thoroughly. Press two-thirds of dough into a greased 9 x 13-inch pan. Spread preserves; crumble remaining dough over preserves. Bake at 350° for 30 to 35 minutes or until golden brown. Cool, cut into squares and serve. Yields 36 bars.
Heat chocolate, butter and coffee in saucepan over very low heat, stirring constantly, until chocolate is melted and mixture is smooth. Combine sugar and syrup in another saucepan. Bring to a boil over high heat, stirring until sugar is dissolved. Reduce heat and boil gently for 2 minutes. Remove from heat; add chocolate mixture. Pour slowly over eggs, stirring constantly. Stir in vanilla and nuts. Pour into pie shell. Bake at 375° for 45 to 50 minutes or until filling is completely puffed across top. Cool.
Beat oil; gradually add sugar and eggs (one at a time). Add spices and salt.	Add flour and milk alternately. Add jam, jelly and pecans.	Bake in tube pan at 325° until firm. Pour glaze on while cake is hot.
Mix all ingredients. Bake in 13 x 9-inch pan for 30 minutes at 350°.
In saucepan, heat first 4 ingredients until carrots are tender. Stir in soup, milk, corn and cauliflower. Heat through. Just before serving, stir in the cheese and pepper. Serve immediately.
Preheat oven to 325°. Grease and flour pan. Cream butter with sugar; add eggs, one at a time. Beat well after each egg. Add sour cream. Add sifted flour and soda in small amounts, beating constantly. Stir in vanilla and almond. Bake 1 hour and 20 minutes to 1 1/2 hours.
Have cream cheese at room temperature. Place in large mixing bowl. Add Cool Whip, one bowl at a time, mixing well. Add sugar, mix well. Last, add peanut butter and mix. Place filling in crust. Sprinkle with coconut or slices of banana.
Cook until dry the water and rice. Use a double boiler. After rice is cooked dry, add milk, eggs, vanilla and sugar. Bring to a boil. Lower heat and cook. Stir and watch. If you like raisins, add 1/2 cup.
Combine first 5 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours or until meat is tender. Remove meat from broth, reserving broth; cool meat completely. Skin, bone and chop chicken. Coarsely chop meat; set aside. Skim off and discard fat from surface of broth. Measure broth and return 3 quarts to Dutch oven. Add chopped meats and remaining ingredients. Bring mixture to a boil. Reduce heat and simmer, uncovered, 4 hours, stirring often. Add additional reserved broth and water if necessary. Discard red pepper pod. Yields 5 quarts.
Mix cake mix as directed on box. Add Rice Krispies cereal, margarine and egg. Shape into balls. Place 2 inches apart on baking sheet; press flat. Bake in a 350° oven for 9 to 12 minutes, or until light brown around edges. Cool and remove. Makes 3 to 4 dozen.
Brown onions and hamburger meat. Cook Rice-A-Roni per directions on box. Mix hamburger and Rice-A-Roni. Simmer 15 minutes.
Remove and chop mushroom stems. In a skillet, heat 1 tablespoon butter and add onion and chopped stems. Cook 2 minutes. Add crumbs, bacon, seasonings and enough cream or sherry to moisten. Place mushroom caps on baking sheet, cap side up, and brush with some of the melted remaining butter. Broil about 2 minutes. Turn over; stuff with filling and brush with butter again and broil about 3 or 4 minutes.
Mix all ingredients and toss in potatoes. Chill at least 15 minutes. Toss again before serving. Serves 6.
Mix all ingredients well. Place in jar; cover tightly. Place 2 teaspoons in a cup of boiling water to serve. Great warm-up on cold days.
Crush strawberries and press through a coarse sieve; there should be at least 1 2/3 cups puree. Combine with milk and cream; add remaining ingredients and mix thoroughly. Chill well before serving. Top each glass with a spoonful of whipped cream. Serves 8 to 10.
Mix butter, flour, egg and sugar. Add milk to make batter. Mix together good. Dip onion rings into the batter. Fry in deep fryer with hot grease. Cook until desired browness.
Melt butter in a 9 x 13 pan. Mix together eggs, flour, milk and baking powder until smooth. Stir in spinach, onion, finely chopped crumbled bacon, cheese and mushrooms. Pour into pan. Sprinkle with crushed onion rings.	Bake at 350° for 30-35 minutes until golden brown. Cool slightly. Cut in small squares or large squares for dinner vegetables. This reheats well.
Scald milk and cool. Dissolve yeast in warm water. In large mixer bowl, pour milk and water mixture. Add 1 1/4 cups flour, shortening, sugar, salt and egg. Beat one minute. Add cheese, pepper, pimiento and 1 cup flour; mix. Beat one minute, spoon in prepared muffin tins and let rise until double in bulk or about 1 hour. Bake at 400° about 15 to 20 minutes. Rolls may be frozen.
Mix all ingredients and pour into greased and floured cake pans; bake at 350° for 35 to 40 minutes.
Beat eggs and milk together. Add flour, salt and baking powder. Combine and beat until smooth. Use a large deep skillet and fill about 2/3 full of oil. Heat oil. When the oil is hot, take a funnel that has a spout 1/2-inch in diameter. Be sure to put your finger over the funnel hole as you pour the batter into the funnel. Hold funnel over hot oil. Starting in the middle of the skillet let the batter come out of the funnel hole, making a circular motion, making circles with the batter.
Preheat oven to 425°. Beat eggs; add remaining ingredients. Mix well. Pour into a 2-quart baking dish. Then bake for 25 minutes. Serve hot. Serves 4 to 6.
Mix all ingredients adding eggs last. Bake at 350° for 45 minutes to 1 hour.
Mix potatoes, butter, sugar, egg, and raisins and put in greased casserole dish.
Bring water and salt to a boil. Add grits, stirring constantly. Cook 3 minutes. Add margarine, cheese, egg and milk mixture to grits. Mix well.
Mix sugar, salt and margarine with the scalded milk. Cool to lukewarm. In a large bowl, dissolve yeast in warm water. Add milk to yeast mixture, egg, whole-wheat flour and 1 cup white flour. Mix until smooth.
Heat oven to 375°. Grease 1-quart casserole. In medium saucepan, saute onion and green pepper in margarine until tender. Remove from heat; stir in remaining ingredients. Pour into prepared casserole. Bake at 375° for 35 to 40 minutes or until set.
Combine sugar with cornstarch and salt in large saucepan. Gradually whisk in milk until smooth. Bring to boil, stirring gently, over medium-high heat. Boil 1 minute. Remove from heat.
Mix all ingredients. Pour into a long pan. Pour peaches on top, saving 1 cup of juice. Cook at 400° for 25 to 30 minutes. When done, pour remaining juice on top and serve.
Grease sheet cake pan. Pour chopped pecans in and spread, then spread coconut. Mix German chocolate cake mix as directed. Pour over pecans and coconut. Mix 1 stick of melted margarine, softened cream cheese and confectioners sugar. Mix until smooth. Pour on top of cake mixture. Bake 45 minutes at 350°.
Combine cheese, pickle, mustard and onion to make a paste. Make a slit lengthwise in each hot dog. Fill each slit with paste mixture. Wrap hot dogs with bacon slices and secure with toothpicks. Broil, cheese side down, 3 minutes and turn. Continue to broil until bacon is crisp. Serve on buns.
In mixing bowl, combine all ingredients except chilies and cheese. Mix well. Turn half the mixture into a 9 x 13-inch glass dish. Cover with chilies, then cheese slices. Spread remaining batter over cheese. May be mixed early in the day and refrigerated at this point. Bake at 400° for 20 minutes or until brown.
In saucepan heat brown rice, milk and sugar until sugar is dissolved and mixture is hot, but not boiling. Remove from heat. In bowl combine 1/2 cup hot milk mixture and eggs. Slowly stir egg mixture back into milk mixture. Cook over medium heat 5 to 8 minutes until custard is just thickened. Remove from heat. Stir in vanilla and orange peel. Cover and chill 1 hour until thickened. Serve in 6 parfait or tall glasses, alternate layers of raspberries and pudding. Garnish with nutmeg.
In large soup pot, brown the ground beef in the oil. Drain excess grease. Add the remaining ingredients except the cornstarch. Simmer for about 30 minutes. Remove bay leaves. Add enough water to the cornstarch to make a paste that will pour. Add to chili and cook until thickened. Makes 8 to 10 servings.
Cook green pepper and onion in a saucepan coated with vegetable cooking spray over medium heat, stirring constantly, 5 minutes until tender. Stir in chicken broth, chopped potato, salt and pepper. Bring to a boil, reduce heat and simmer 5 to 7 minutes or until potatoes are tender. Combine cornstarch and milk, stirring until smooth. Gradually add to potato mixture, stirring constantly. Stir in corn and chopped pimento. Bring to a boil over medium heat, stirring constantly, 1 minute or until thickened. Serve immediately.
Mix pumpkin, sugar and flour; blend until smooth. Add eggs, one at a time. Then add remaining ingredients. Bake at 350° for an hour or until brown in a 9 x 13-inch greased and floured pan.
Shape ground round with onion into small meatballs; brown slowly. Drain on paper towel; arrange in large freezing dish. Place jelly and catsup in saucepan; heat until melted. Add garlic powder and parsley. Mix well; simmer for 5 minutes. Pour over meatballs; cover with foil and freeze. Place in 350° oven 30 minutes before use. Keep foil cover on until heated. Place in chafing dish to serve. Yields 35 to 40 meatballs.
Brown chicken in margarine; remove from pan. Brown onion and green pepper. Add chicken bouillon, salt and paprika. Return chicken to pan. Cover and cook until tender. Combine tomato soup and flour. When chicken is tender, add tomato soup mixture. Cook until thickened. Add sour cream; blend well. Cover and cook a few more minutes.
Debone salmon; reserve liquid. Mix salmon, liquid and other ingredients. Add enough flour and cornmeal to make mixture dough-like. Fry in hot oil.
Mix lime juice, mustard, mayonnaise, seasoning, cheese and ham. Mix well. Add pasta. (I use ham labeled 95% fat-free.) Like garlic? Add to taste!
Mix sugar, butter and peanut butter with hands, then form into balls. Chill in refrigerator for 45 minutes. In a double boiler, melt chocolate chips and paraffin. Insert toothpicks in balls and dip in chocolate mixture. Cool on wax paper.
Dissolve lemon jello in the boiling pineapple juice and water (1 cup). Pour over marshmallows and cream cheese. Beat with mixer. In another bowl, whip cream. Add sugar and vanilla. Add to jello mixture.
Core and dice apples. Sprinkle lemon juice. Add celery and walnuts. Toss to mix.
Cook pasta according to directions; drain. Return to saucepan. Cut sausage into 1-inch pieces and cook sausage with peppers in skillet until sausage is brown; drain. Stir broth and black pepper into skillet. Bring to boil; simmer 5 minutes. Remove from heat. Pour over pasta; add parsley. Toss. Makes 4 servings.
Boil water and sugar. In large container for freezing, combine pineapple juice, lemon juice, frozen lemonade and frozen orange juice. Mix thoroughly. Let boiled mixture cool somewhat; pour into container and mix all well. Freeze. Put frozen mixture in punch bowl and pour in about 1/2 to 1 can Sprite and rum.
In a small bowl, toss chocolate wafer crumbs with water, a teaspoon at a time, until crumbs are moistened. Press onto bottom of 8-inch springform pan; set aside.
Combine sugar, flour, cinnamon and orange peel. Lightly toss with blueberries. Place in pastry lined pie plate. Sprinkle with orange juice. Dot top with butter. Roll out remaining pastry. Cut into 1/2 inch strips. Arrange in lattice pattern on top of pie. Moisten edge of lower crust; fold over lattice ends. Seal and flute. Bake at 425° for 10 minutes and at 350° for 35 to 40 minutes or until crust is golden brown and filling begins to bubble.
Position knife blade in food processor bowl; add first 6 ingredients. Process until smooth; set aside. Combine hot water and espresso granules in small bowl. Split ladyfingers in half lengthwise. Quickly dip 20 ladyfinger halves, cut side down, in espresso; place dipped side down, in the bottom of a 9-inch square baking dish. Dip 20 more ladyfinger halves, cut side down, into espresso; arrange dipped side down, on top of first layer. Spread 2 cups cheese mixture evenly over ladyfingers; repeat procedure with remaining ladyfinger halves, espresso and cheese mixture. Place one toothpick in each corner and one in the center of tiramisu (to prevent plastic wrap from sticking to cheese mixture); cover with plastic wrap. Refrigerate 3 to 8 hours. Remove toothpicks; sprinkle with cocoa.
Mix all fruits except strawberries (may also add other fruit favorites). Add frozen strawberries 1/2 hour before serving.
Mix all ingredients in a blender. Pour into a 9-inch greased pie plate. Bake at 400° for about 25 minutes.
Combine sweetened condensed milk, lime peel and juice. Add food coloring. Blend until smooth and thick. Stir in egg yolks and blend well. Bake in selected pie shell for 15 minutes at 350° and cool. Top with whipped cream, chocolate slivers and a twist of green lime slice.
Put margarine, chocolate, corn syrup and vanilla into a large saucepan. Cook over very low heat, stirring constantly until smooth. Remove from heat. Mix in sugar. Add Rice Krispies. Stir until evenly coated. Press mixture evenly in buttered 8 x 8 x 2-inch pan. Refrigerate until firm. Cut into squares. Yields 25 squares.
Brown and drain hamburger and pork sausage. Melt cheese on low heat in crock-pot. Add meat mixture and serve warm on bread.
Mix first 7 ingredients and pour into a greased 1 1/2-quart casserole dish. Combine cracker crumbs and butter and sprinkle over top. Bake at 350° for 50 to 60 minutes. Makes 5 servings.
Wash tomatoes; dry and cut into 1/4-inch slices. Coat in mixture of flour, meal, salt and pepper. Place in skillet in which shortening has been heated to a moderately hot temperature and fry, turning slices until they are golden brown.
Cream butter and sugar, then add applesauce, raisins and nuts. Sift together all dry ingredients, then add together with vanilla. Mixture will be very stiff. Bake in 2 tube cake pans (one 9-inch and one 6-inch) or two loaf pans. Bake for 1 hour in 325° oven.
Dissolve yeast in warm water and set aside. Mix flour, sugar and soda. Cut in shortening. Then add buttermilk and yeast. Work into flour. Roll out biscuits on floured board. Let biscuits rise on pan about 15 to 20 minutes. Bake at 450° until golden brown. Serve with honey butter. May be stored in Tupperware in refrigerator and used later.
Combine beans and seasoning mix. Spread bean mixture in 12x2x12 inch dish. Layer remaining ingredients in order listed. Serve with corn chips. Yield: 8 cups.
Combine all the vegetables and the salt; let stand overnight. In the morning, drain the vegetables, pressing out the juice. Add the vinegar, sugar and the spices (tied in a bag); bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the piccalilli in hot jars. Makes 8 pints.
Beat eggs lightly; when half beaten, add salt and cream of tartar. Beat stiff. Fold in sugar, flour and 2 tablespoons cold water. Bake in moderate oven 50 minutes. Do not grease tin. Let little cold water in cake pan. Turn pan over without drying. Add batter; use wire beater.
Puree tomatoes in blender with pepper flakes or Tabasco sauce. Add juice from clams and potato cubes. Bring to boil and simmer 15 minutes, stirring occasionally. Add zucchini (or celery) and simmer 5 minutes. Add clams, basil and Parmesan cheese. Serve garnished with croutons. Good made ahead.
Melt margarine in small pan over low heat. Add cream cheese and stir until melted. Remove from heat. Combine mixture with remaining ingredients in a 2-quart baking dish. Bake, uncovered, for 35 minutes at 350°.
Make a batter of 1/2 cup sugar, milk, baking powder, butter, salt and flour. Put in a baking dish. Pour cherries over top, then boiling water or juice. Bake at 400° for 35 to 40 minutes.
Preheat oven to 350°. Cook rice. Mix soup and milk. Combine chicken, rice and soup mixture. Pour into casserole. Sprinkle cheese over top. Bake at 350° for 30 minutes.