HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil first 5 ingredients; sprinkle with turmeric. Let boil again. Add sugar and salt to taste. Put in jars and seal.
Cover cucumbers with boiling water for 3 days. Take cucumbers out and boil fresh water. If cucumbers become soft, discontinue. On fourth day, peel and slice. Heat vinegar, sugar, salt and pickling spice. Add sliced cucumbers. On the fifth and sixth day, drain. Heat brine to boiling, then add cucumbers. On seventh day, heat brine, add cucumbers and heat through. Put a little alum in jar. Seal.
Mix together and chill 2 hours. Pour punch over block of ice in punch bowl. Float strawberries, lemons, limes and oranges.
Preheat oven to 350°. Melt butter and mix with cake mix and 1 egg. This will be thick and you will need to pat into greased cake pan.
Combine onion rings and cheese. Sprinkle on chicken mixture. Bake 1/2 hour at 350°, uncovered. Don't overheat as mayonnaise may separate.
Cream butter, sugar and eggs together in mixer or by hand for 2 minutes. Add sifted flour and mix well. Stir in crushed bananas and nuts. Pour in a well-greased and floured pan and bake in moderate oven 40 to 50 minutes.
Dissolve brown sugar and water in a deep cake pan. Mix other ingredients and drop by teaspoonful on brown sugar mix. Bake at 350° for 45 minutes. Turn upside-down onto large serving plate and serve with whip cream.
Partially freeze chicken or pork. Cut meat into 1 x 1/4-inch strips. Sprinkle meat with 1 tablespoon of the soy sauce. In large saucepan, bring chicken broth to boiling; stir in meat, the remaining soy sauce, vinegar, pepper, sugar, mushrooms, cabbage and carrots. Simmer, covered, 20 minutes. Add basil; simmer 3 minutes.
Cook bacon until crisp, removing crumbles. Brown beef in drippings (if bacon is very greasy, pour off grease). Add soup, wine, parsley and pepper. Cover; cook over low for 1 hour and 30 minutes. Add onions and mushrooms. Cover and cook 1 hour more. Serve over wide noodles and top with bacon.
In large skillet, heat oil until hot. Saute potatoes 20 to 25 minutes, or until golden brown. Stir in cayenne, tarragon, scallions, salt and pepper; toss to coat potatoes well. Cook about one minute more. Serves 4.
Preheat oven to 350°. Slice bread in 1/2-inch slices, but do not cut all the way through the bread. In microwave, melt butter along with rosemary and dill weed. Pull bread slices apart and brush the butter mixture in between the slices and on top of the loaf. Wrap the loaf in tinfoil and bake at 350° for approximately 15 to 20 minutes.
In a blender or food processor, combine sugar, vinegar, lemon juice, onion and salt. Cover and process until blended. With blender running, gradually add oil. Add poppy seed and blend.
Mix crumbs, 3 Tbsp. sugar and margarine. Press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes. Mix cream cheese, 1 cup sugar and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs one at a time mixing on low speed after each addition just until blended. Pour over crust. Bake at 325 degrees for 1 hour and 5 minutes or until center is almost set if using silver springform pan. If using dark metallic springform pan, bake at 300 degrees for 1 hour and 5 minutes. Loosen cake from side of pan. Cool before removing rim of pan. Refrigerate 4 hours or over night.
Mix all ingredients well. Form into a ball. Roll ball in chopped nuts and parsley. Chill. Serve with crackers.
Combine meat, rice, onions, garlic, oil, 1 tablespoon tomato paste, 1 tablespoon salt, 1/2 teaspoon black pepper, oregano and egg. Wash green peppers; cut off tops and remove seeds. Fill peppers with meat mixture. Place, open side down, in circle in roasting pan. Combine all remaining ingredients, except potatoes; pour over peppers. Place potato slices in center of pan. Bake for 1 hour and 15 minutes at 400°. Yield: 8 servings.
Mix all ingredients with hands. Shape in rolls. Wrap in Handi-Wrap and put in the refrigerator for 24 hours. Unwrap and bake at 300° for 1 hour on a broiler pan.
Brown beef, onion and pepper. Add puree, salt, pepper, sugar, oregano and basil. Simmer 15 minutes. Combine Ricotta, 3/4 cup Mozzarella and Parmesan cheese with egg. Cook manicotti shells and fill with cheese mixture. Place 1/2 of meat sauce in 9 x 13-inch pan. Add filled shells. Cover with remaining sauce, Mozzarella and Parmesan. Cover and bake at 350° for 20 to 30 minutes.
Sift flour with baking powder and salt. Add oil and milk; mix quickly to a soft dough. Knead until smooth.	Pat or	roll to	1/2-inch thickness. Cut with biscuit cutter and place	in greased baking pan. Bake in preheated oven at 450° for 12 to 15 minutes. Yields 12 to 18 biscuits.
Mix all ingredients, using 1 (8 ounce) package cheese. Put in greased pan; cover with other 8-ounce package of cheese. Bake at 350° for 30 to 45 minutes.
Coarsely chop 1 1/2 cups candy. Beat margarine and sugars. Blend in eggs and vanilla. Add flour, soda and salt; mix well. Stir in candy. Drop by rounded tablespoonfuls onto greased cookie sheet. Bake at 350° for 9 to 11 minutes. Remove from oven. Press remaining candy into cookies.
Combine egg yolk and remaining ingredients, except walnuts. Blend well at low speed of mixer. Stir in 1/2 cup walnuts; mix thoroughly. Spread in ungreased 15 x 10-inch jelly roll pan.
Cream shortening and sugar together. Blend in egg and molasses. Stir in dry ingredients sifted together alternately with buttermilk. Pour in a greased and floured 9 x 3-inch square pan. Bake at 325° for 50 minutes. Serve warm.
Season and brown chicken in oil over medium heat. Add sausage to pot and saut with chicken. Remove both from pot. Make a roux with equal parts of oil (must be free of food particles to avoid burning) and flour to desired color. Add onions, celery and green peppers. Add garlic to the mixture and stir continuously. After vegetables reach desired tenderness, return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid; bring to a boil. Reduce heat to simmer and cook for an hour or more. Season to taste with Joe's Stuff seasoning. Ten minutes before serving, add green onions. Serve gumbo over rice or without rice. Serve with French bread.
Preheat oven to 350°. Stir together water, rice, tomato sauce, cheese spread, onions and 1 teaspoon Italian seasoning into greased 13 x 9-inch baking dish. Top with chicken, sprinkle with Parmesan cheese and remaining Italian seasonings. Bake 45 to 60 minutes. Let stand 5 minutes.
In a bowl, combine the sour cream, soup and poppy seeds. Stir in chicken and pour into a greased 11 x 7 x 2 baking dish. Combine the cracker crumbs and butter and sprinkle over top of casserole. Bake for 30 minutes at 350 degrees.
Combine flour, sugar and egg. Cut in butter until crumbly. Stir in nuts. Reserve 2 cups crumbs. Press remainder of mixture into greased 9 x 13-inch pan. Bake 15 minutes.
In a skillet, brown pork chops in oil, then place in casserole dish. Make sauce by mixing in a bowl the remaining ingredients and pour over pork chops. Cover and bake in a 350° oven for 1 hour. Serves 6.
Cook and crumble sausage . Drain. Line bottoms of pie shells with sausage. Beat eggs, 2/3 cup milk, mustard, salt, grated cheese and sour cream. Mix and pour over sausage. You can freeze pies at this point or bake at 350° for 1 hour. If frozen, do not thaw before cooking.
For one sandwich, toast one side of bread; butter untoasted side. Lay 2 (1/3-inch) thick slices tomato on buttered side. Spread with 1 tablespoon each of onion and green pepper. Sprinkle with salt, pepper and paprika, then sprinkle or place 3 tablespoons of aged cheese over all. Place the cheese-topped slice under the broiler and boil until cheese is melted and toast nicely brown. Remove from broiler and serve immediately.
Dissolve yeast in cooled milk. Add 1 teaspoon sugar and 2 cups flour. Beat well. Let rise.
Heat 2 cups skim milk. Put in large bowl. Add 4 tablespoons sugar (somewhat more if you want a slightly sweeter taste). Add 2 eggs (or 3 egg whites/no yolks, if you want to lower your LDL cholesterol). Carefully add 1 tablespoon cardamon. Stir. Mixture should be warm (just about body temperature if you have a high fever). Add 1 package yeast. Add 2 or 3 cups flour and 1 cup whole oats. Mix well and let rise several hours.
Cover potatoes, onion and celery with water in large saucepan. Bring to a boil. Cover and cook until tender. Drain and set aside. In a large iron skillet, melt margarine. Add vegetables, milk and ham. Season to taste. Simmer for 15 to 20 minutes, adding more milk to desired consistency.
Saute onion in bacon drippings in a saucepan until lightly browned. Add potatoes and water. Cook, uncovered, over medium heat for 10 to 15 minutes or until tender. Add corn, milk, salt and pepper. Heat to serving temperature over low heat, stirring frequently. Do not boil. Ladle into soup bowls. Top with crumbled bacon. Serves 5.
Microwave potato until done, according to size of potato. Add toppings in order of preference. Very filling!
Dissolve yeast in 1 cup warm water. Pour boiling water over oatmeal and set aside to cool until lukewarm. Mix all ingredients and beat well, then add yeast, being sure everything is just warm before adding. Work in enough white flour (preferably unbleached) to make a nice spongy dough that is not sticky. Grease top and let rise; knead and let rise again. Bake at 400° for 25 to 30 minutes, depending on the size of the loaves. A delicious, nourishing bread.
Boil the sugar and the water; strain through a cloth to clean it. Add mango juice and other ingredients which will act as preservative. If you don't want to keep the squash for any length of time, omit the potassium meta-bisulfite.
Arrange in shallow pan, not overlapping. Sprinkle with onion. Blend flavor with 1/2 cup orange juice and add remaining orange juice. Pour over breasts and sprinkle with seasoning. Bake, uncovered, at 350° for 1 hour (until tender). Baste occasionally. Serve on rice or noodles.
Boil and mash the potatoes. Add warm milk; beat until light and fluffy. Cook	the chopped onion and celery in the butter; do	not brown. Add the cubed bread, parsley, egg and salt and pepper. Add this	to the potatoes. Bake in a 350° oven for 15 minutes.
Make jello according to package directions. Cool slightly and add drained peaches. Cool completely until congealed.
Bake as directed and cool completely. Cut into 4 layers or make 2 layers.
Brown ground beef and drain. Add kidney beans, if desired, and salt. Simmer for 10 minutes. Cut up lettuce. Toss with grated cheese. Add hot sauce to taste, onion, if desired, French dressing and ground beef mixture (cooled). Crunch and add corn or tortilla chips on top.
Squeeze lemon on crab meat. Make a cream sauce of milk, flour and butter. Add crab meat and other ingredients. Place in casserole and top with cheese and crumbs. Bake at 350° for 20 minutes. Serves 6.
Cream together the margarine and sugar. Add the remaining ingredients. Combine ingredients and bake at 350° until done. Top with Banana Icing.
Cover broiler pan with foil. Cut eggplant into 1/2-inch slices. Place on broiler pan. Use 1 to 1 1/2 tablespoons olive oil to brush both sides of eggplant. Broil 4 to 5-inches from heat until medium brown, turning once. Set aside.
Coarsely chop 1 1/2 cups nuts. In medium saucepan, over low heat, stir condensed milk, butter and cocoa until butter melts and mixture is warm; remove from heat. Stir in eggs, flour, vanilla and chopped nuts. Pour into prepared crust. Bake at 350° for 50 minutes or until center is firm. Serve warm or cold garnished with whipped cream and remaining nuts.
Can use giant canned biscuits. Roll out flat. Put apples in and fold over. Fry until brown.
Mix first 5 ingredients together in bowl; beat for 5 minutes. Add chocolate chips. Spray Pam in Bundt pan. Bake at 350° for 55 minutes. Cool for 10 minutes. Sprinkle powdered sugar on top.
Mix all ingredients together and heat. Serve in a chafing dish with your choice of chips.
Cream the butter and sugar in a large bowl. Add eggs and vanilla. Blend well. Combine flour, cocoa, soda and salt. Gradually blend into creamed mixture. Stir in nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. Do not overbake. Cookies will be soft. Cool on sheets until set, about 1 minute. Remove to wire rack to cool completely. Store in airtight container. Yields about 4 1/2 dozen.
Heat sugar and water until sugar dissolves; cool. Combine juice with mixture. Add ginger ale and club soda just before serving. Make fruit cups with cherries and orange slices; add water. Freeze and use in punch instead of punch ring.
Take skin off chicken breasts. Boil until chicken is done. Drain, peel chicken off the bones and tear into small pieces. Combine soup, cheese, milk, peppers and onions. Blend together. In a 3-quart casserole dish, put 1/3 cup crushed chips on the bottom. Top with chicken, then 1/2 cup soup mixture. Repeat layers until all is gone. Bake in a 350° oven for 30 minutes.
Combine oats and milk in a bowl. Let stand 10 minutes. Add turkey and next 7 ingredients. Stir. Shape into loaf and place on rack coated with cooking spray. Place rack on a shallow roasting pan. Bake at 350° for 1 hour and 20 minutes. Let stand 5 minutes before slicing.
Mix all ingredients. Pour into a buttered baking dish. Bake 1 hour at 325°. Stir about every ten minutes so that it turns dark. Top pudding with cream.
Mix altogether. Put buttered	crumbs on top.	Bake at 325° for 1 hour.
Mix all ingredients well. Marinate vegetables and chunks of meat (beef, chicken or shrimp) for 30 minutes. Place on skewers and grill over medium-hot fire until done, about 15 to 20 minutes. Use remaining sauce for basting toward the end of the cooking time.
Combine all ingredients, except cracker crumbs, mixing well. Spoon into a lightly greased 10 x 6 x 1 3/4-inch baking pan; sprinkle with cracker crumbs. Bake at 350° for 50 minutes, or until done. Serves 6.
Mix punch base. Add 1 quart ginger ale to each quart base when ready to serve. Makes 40 (5-ounce) cups.
Brown hamburger and bacon. Combine in bowl with onion, celery, tomato, egg and tomato sauce. Sprinkle half of cheese. Clean out seeds from zucchini and stuff with ingredients. Partially cook zucchini if it is large. Place in pan with 1/2-inch water. Bake 45 minutes at 350°. Last 5 minutes top with rest of cheese to melt.
Beat cream cheese, sugar, eggs, lemon juice and vanilla until fluffy. Line muffin tin with baking cups. Place vanilla wafer in each baking cup. Fill cups 2/3 with batter. Bake 20 minutes at 375°. Top with 1/2 teaspoon of blueberry pie filling. Chill until ready to serve.
In a casserole dish, put your first layer of crescent rolls. Spread a layer of cream cheese on top of this. Next, layer sausage and then bacon pieces. Put your final layer of crescent rolls on top. I usually spread a little "squeeze" butter on top of this. Bake in a preheated oven at 350° until golden brown. There is really no set recipe for this, just judge by how many you are serving.
Combine beans, peppers, onions and pimentos. In another bowl combine sugar, oil, vinegar, salt and pepper. Mix together. Chill. Tastes better if made 24 hours or more in advance. Keeps 2 weeks or more in refrigerator.
Combine cabbage, apples, pineapple, celery, marshmallows and enough Miracle Whip to moisten. Toss lightly. Serve in lettuce lined salad bowl.
Grapefruit directions: Cut peel from grapefruit; cut peel into strips. Add cold water to cover strips of peel. Cover and bring to boil; boil 5 minutes. Drain and repeat 3 times (this removes bitterness). Add sugar and 1 cup water to drained peel. Bring to boil and boil gently over low heat until syrup is thick and almost absorbed by peels, stirring occasionally. Drain on absorbent paper. Roll in tinted sugar while still hot so sugar will stick to peels.
Heat oven to 375°. Generously	grease	a 13 x 9-inch baking dish. Mix flour, baking powder and sugar in a large bowl until well blended. Cut	in butter with a pastry blender or two knives until mixture resembles coarse crumbs. Beat eggs and vanilla with fork in a small bowl until foamy; stir into flour mixture until well blended. Drop half the dough by heaping tablespoonfuls into prepared pan. Pat into a flat layer with greased fingers (dough will be sticky).	Spread evenly with jelly; drop 1/2 teaspoonfuls peanut butter over jelly. Spoon remaining dough over top. Bake for 30 to 35 minutes until brown. Cool in	pan on rack until warm. Cut in 2 x 1-inch bars. Store covered. Makes 48 bars.
Butter and flour a 10-inch tube pan. Place chocolate and vanilla in double boiler and melt until smooth. Sift dry ingredients and set aside. Beat oil and sweet potatoes together, then beat in eggs one at a time until well blended. Slowly add dry ingredients; mix well and stir in nuts. Put 1/3 of mixture in another bowl and stir in chocolate. Alternate batters in tube pan (like a marble cake). With a knife, cut through the 2 batters to swirl together.
Melt oleo and dates. Cream sugar with egg yolks and add to oleo and dates. Cook in heavy skillet over low heat for 10 minutes, stirring constantly. Remove from heat. Add nuts, Rice Krispies and vanilla. Pour into an 8 x 8-inch pan. Butter pan and press firmly. It will be hot. Use back of spoon. Let set until cold. With buttered knife, cut into 1-inch squares and dust with powdered sugar. Freezes well.
Cook squash until tender, then mash. Combine in a large bowl squash, cheese, green chilies and tomatoes and onion. Pour mixture in a 2-quart baking dish. Bake in oven at 375° for 30 to 45 minutes until casserole is bubbling. Serves 6 to 8.
Brown ground beef, onion and bell pepper; drain. Add soups and chilies. Tear tortillas to quarter size and mix with other ingredients. Put in casserole dish. Cover with cheese and bake at 350° for 25 minutes.
Melt the sugar in an 8 or 9-inch cake pan; set aside. Mix all remaining ingredients together. Pour into pan where sugar was melted (be sure pan with sugar is cooled). Bake double boiler-style with cake pan placed in water. Bake at 350° for 1 hour. Turn over after cooled.
Brown meat and add onion; cook until tender. Stir in tomato sauce and seasonings. Alternate layers of meat mixture, tortillas and cheese in a 1 1/2-quart casserole dish. Bake at 325° for 20 minutes.
Mix all ingredients for cake with an electric mixer. Put in 3 greased and floured 8-inch pans. Bake at 350° for 25 to 30 minutes. Cool.
Beat the butter and sugar to a cream and add well-beaten yolks of the eggs, then the milk, chopped nuts (toss nut meats in small amount of flour to coat; this prevents nuts from falling to bottom of layers) and extract. Sift together the flour, baking powder and salt and add to the other ingredients. Bake in two 8-inch layer pans for 30 to 40 minutes at 350°. Ice with Butter Frosting. If desired, dribble glaze over top and garnish with nut meats.
Cook and debone chicken. Cook vegetables in broth. Remove one-half of the broth and add soups. Stir, mixing well. Thicken with flour. Pour into 8 x 11-inch glass dish and cover with pie crusts. Bake 30 minutes at 350°. Makes 2 pies. I usually freeze one.
Cream together sugar and butter. Beat in eggs, milk, baking powder and flavoring to taste. Add flour, enough to make into a soft dough. Do not roll it on the paste-board, but break off pieces of dough the size of a walnut and make into rings by rolling out rolls as large as your finger and joining the ends; lay them on tins to bake, an inch apart, as it rises and spreads, baking in a moderate oven.
Melt butter and chocolate in medium saucepan over moderate heat. Remove from heat. Beat in sugar, gradually, with a wooden spoon, until thoroughly combined. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir in flour until thoroughly combined. Stir in 1 cup of walnuts. Spread into greased 13 x 9 x 2-inch pan.
Heat oil in wok or large skillet. Cook and stir meat and onion until onion is tender and meat is almost done. Add water, the reserved mandarin orange syrup, soy sauce and ginger. Heat to boiling. Reduce heat and cover. Simmer as long as desired to tenderize the meat.
Beat eggs. Add oil, vanilla and sugar. Add combined dry ingredients, then mix in nuts and zucchini. Bake at 350°. Use 2 regular loaf pans.
Separate eggs. Keep the egg white for topping of pie. Beat yellow and mix with all other ingredients. Cook over burning eye until thickened. Pour into a pie crust. Bake in oven at 350° until top is browned.
Combine all ingredients in container of electric blender. Process until smooth. Cover and chill. Serve over salad greens. Yield: 1 1/2 cups (18 calories per tablespoon).
Cream shortening and sugar; add pumpkin, nuts, raisins or chocolate chips. Sift flour, soda, baking powder and cinnamon together. Combine mixes. Drop by teaspoon on greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Thaw ice cream, adding ginger ale when ready to serve. Mix to right consistency. Makes 40 to 50 (5 ounce) servings.
Cream butter and sugar thoroughly. Beat in eggs, one at a time. Combine dry ingredients and stir in alternately with milk and vanilla. Pour 2/3 of the batter into a greased Bundt pan. To remaining batter stir in chocolate syrup. Pour over batter already in the pan. Bake at 350° for about 1 hour. Cake is done when toothpick comes out clean. when the cake is cooled, sprinkle with powdered sugar.
Dissolve jello in boiling water; then add cold water. Stir in the pie filling. Pour in dish and congeal until firm. Mix sugar, sour cream and cream cheese together and spread on top of salad.
Blend ingredients well. Pierce meat on both sides; marinate 6 hours (or however long you have). Broil meat 3 inches from heat, 4 minutes per side. Boil down remaining marinade on stove and pass as sauce.
Melt chocolate and margarine, add sugar, egg, Marshmallow Creme and vanilla extract. Pour into crust. Microwave 9 minutes, rotating at 3 minute intervals.
Make pudding according to directions. Add sweetened condensed milk. Mix. Add Cool Whip. Mix. Layer cookies, bananas and pudding mixture. Continue this, ending with pudding mixture. Top with cookies. Best when made the day before.
Measure blueberries. In saucepan, combine the sugar with cornstarch or flour and salt. Add lemon juice and water; stir until well blended. Then bring to a boil over high heat, whisking vigorously. Cook until thickened, about 2 minutes. Stir in the berries, butter and flavoring. Serve warm over pound cake, angel cake or ice cream.
Butter pan all over. Spread peeled potatoes across the bottom of pan. Then spread hamburger meat, then another layer of potatoes. Next, put mixed vegetables on top. Cook 1 to 1 1/2 hours.
Cut steak into 1-inch cubes and place in a	2 quart casserole.	Add stock, wine, tomato paste,	garlic, bay leaf, Worcestershire sauce, salt and pepper. Stir, cover and refrigerate overnight. Stir in mushrooms.	Cover and microwave on High for 5 minutes. Stir. Microwave on 30% (Medium-low) for 15 minutes, stirring midway through. Combine water and flour and stir into beef mixture. Microwave on 30% (Medium-low) for 10 minutes, stirring midway through cooking. Remove bay leaf. Serve over rice.
Sift flour, baking powder, salt, sugar and 2 tablespoons cocoa. Add milk, shortening and vanilla. Mix until smooth. Add pecans. Put in greased 1-quart baking dish. Mix brown sugar and remaining 4 tablespoons cocoa. Sprinkle over top. Add 1 1/2 cups boiling water to top. Bake at 350° for 40 minutes.
Petal onion; put in foil and top with ingredients. Wrap up. Cook on grill until tender, about 1 to 1 1/2 hours.
Cook bacon and remove from pan. Add onion, leeks and potato to bacon grease. Cook for 1 minute. Add chicken broth, pepper and nutmeg. Let simmer for 45 minutes until potato is soft. Put into blender and puree (put in a little at a time). Put mixture back in pot. Add milk. Cook on low until hot (do not boil).
Combine all ingredients and beat 3 minutes. Bake in 2 greased loaf pans (8 1/2 x 4 1/2 x 2 3/4-inch) at 350° for 40 minutes. Spread slices with butter. This bread is light and delicious!