HumbleIntelligence/food-ner-1-Million huggingface dataset:
Do not put salt in pickling recipe. Use one cup of vinegar to one cup of water. Use white vinegar for pickling. Check label to be sure it says for pickling or the garlic will turn blue. Only use white garlic. Can be store in plastic jars with lids. Cut garlic by soaking in water overnight. Peelings cut off faster after soaking. Pickled garlic takes the bad taste out of the garlic in about three weeks. It can be used in all recipes and cuts down on the plaque build up in the blood vessels. Can also be used in place of garlic pills that have oil in them. Store in refrigerator.
Combine first 4 ingredients in heavy saucepan; mix well. Bring to boil over medium heat, stirring constantly; boil 2 minutes without stirring. Remove from heat; stir in vanilla and pecans. Serve warm or at room temperature over ice cream. Yields 2 cups.
Sift together the flour, salt and baking powder. Beat remaining ingredients together until fluffy. Add dry ingredients to batter; mix. Bake at 350° for 35 minutes.
Preheat oven to 425°. Oil a 13 x 9-inch casserole dish. On each tortilla, place one slide of each kind of cheese near edge. Top with a teaspoon each of onion and chilies. Roll tortillas up; fold ends under to form a small package. Place in casserole dish, overlapping. Mash tomatoes in bowl with jalapeno sauce. Pour over quesadillas; garnish with green pepper rings. Bake in a 425° oven for 25 to 30 minutes.
Allow both crusts to stand at room temperature for approximately 15 to 20 minutes. Heat oven to 450°. In a small bowl, lightly beat egg white and almond extract; set aside. Cut dough rounds from crusts with floured 2 1/2-inch round cookie cutter. Place 1 inch apart on ungreased cookie sheets. Brush with egg white mixture; sprinkle with sugar. Make funny faces with candy. Brush dough scraps with egg white mixture and sprinkle with sugar. Bake at 450° for 5 to 7 minutes or until golden brown. Immediately remove from cookie sheet. Makes 2 dozen.
Grease 1 1/2-quart casserole. Slice potatoes thin. Sprinkle with onion and garlic. Sprinkle with flour, salt and pepper. Make about 3 layers. Dot top with butter. Cover all with milk. Cover and bake at 350° about 40 minutes (or until soft; as cools will thicken).
Brown ground meat and drain grease. Add all ingredients together and cook for 2 to 3 hours.
Blend in food processor a few seconds, mix well with soft oleo. Spread on any type bread and grill or toast. Great just as a snack.
Combine lemonade, pineapple and strawberries in blender. Blend until smooth. Combine with ginger ale. Pour over crushed ice. Makes one gallon (32 servings).
Preheat oven to 350°. Unroll dough on lightly floured surface; press seams together to form 12 x 4-inch rectangle. Sprinkle top of cream cheese with half of dill; lightly press dill into cream cheese. Place cream cheese, dill side down, in center of dough. Sprinkle cream cheese with remaining dill. Enclose cream cheese in dough by bringing sides of dough together, pressing edges to seal. Place on lightly greased cookie sheet; brush with egg yolk. Bake at 350° for 15 to 18 minutes or until lightly browned. Serve with assorted crackers and apple slices.
Combine ingredients and spread onto cocktail rye bread. Broil for two to four minutes. Great appetizer!! Few Ingredients!!
Parboil the zucchini in boiling salted water for 5 minutes. Drain. Cut in half lengthwise and scoop out the centers; finely chop. Reserve the shells.
With 1 tablespoon butter, grease a 12 x 8-inch pan. Combine eggs, half and half, yogurt, Swiss cheese, Feta cheese, parsley, basil and oregano in medium bowl. Mix well. Spread 1/2 of the pasta on bottom of prepared pan. Cover with salsa. Add 1/2 of the shrimp. Cover with remaining pasta. Spread egg mixture over pasta and top with remaining shrimp. Sprinkle Monterey Jack cheese over top. Bake in preheated 350° oven for 30 minutes or until bubbly. Let stand 10 minutes. Garnish with snow peas and stuffed plum tomatoes.
Preheat oven to 375°. Blend salad dressing, cake mix and eggs at low speed with electric mixer until moistened. Add peel. Beat on medium speed for 2 minutes (dough will be stiff). Drop rounded teaspoonfuls of dough, 2 inches apart, onto a greased cookie sheet. Bake 9 to 11 minutes (depending on oven) until lightly browned. Cookies should still appear soft. Cool for 1 minute on pan. Remove to wire racks and cool completely. Stir together frosting and juice until well blended. Spread on cookies. Makes about 4 dozen cookies.
Dip cookies in milk. Layer cookies in oblong pan and layer Cool Whip. Repeat with cookies and Cool Whip. Sprinkle chocolate beads on top. Keep in fridge.
Boil juices and vinegar for 3 minutes. Add sugar. Boil for 15 minutes and seal in jars.
*Or use pudding in the mix cake mix and 3 eggs; add 1/3 cup oil.
Combine sugar, butter, shortening, eggs and vanilla. Beat until light and fluffy. Add flour and baking soda. Beat at low speed until soft dough forms. Stir in pecans. Divide dough in half. Shape each half into a 2-inch log. Wrap in plastic wrap. Chill 2 to 3 hours or overnight. Cut into 1/4-inch slices. Bake at 350° for 7 to 8 minutes.
Melt butter, add shallots and bell peppers. Saute until wilted or clear. Add water, let it get hot. Put crawfish tails with fat. Squeeze the bag or rinse with a little water. Add tomato sauce and the rest of the seasoning. Cook 20 to 30 minutes. Add cornstarch at this time (dissolve in cup of water). Cook until mixture thickens. You can add more cornstarch if needed. Simmer about 10 minutes more. It's done!!! Serve over rice. Serves 8 to 10.
Cook milk and flour together until thick. Sit pan in cold water. Beat sugar, butter, vanilla and Crisco until creamy. When flour mixture is cold, combine with sugar and butter mixture. Beat for 3 minutes.
Put in bowl apples, celery, raisins, grapes and walnuts. In a small cup, put in mayonnaise, milk and sugar. Blend well, then pour over apple mixture. Mix up well. Refrigerate for awhile until chilled, then you can serve, about 1 hour.
Preheat oven to 400°. Melt butter or margarine; add brown sugar, nuts and drained pineapple. Spoon equal amounts into bottoms of greased muffin cups. Put Bisquick, sugar and milk into a bowl; add flavoring and drop in unbeaten eggs. Stir until well mixed but not smooth. Spoon equal portions of batter over the pineapple mixture. Bake 12 to 15 minutes. Cool before removing from pan. These are delicious.
Fry bacon until crisp; drain and crumble. Cube cheese. Combine all ingredients in a pretty ovenproof bowl. Bake at 375° approximately 20 minutes. Best served hot with crackers.
Melt butter or margarine in a heavy skillet. Add chopped onion and cook over medium heat until tender. Remove from heat and place in a mixing bowl. Add 1/2 cup potato chips, egg, salt and salmon. Mix well. Shape mixture into six patties. Coat with remaining potato chips.
Brown hamburger with onion; drain grease. Add corn and tomato soup. Mash potatoes. Take hamburger, mixed with corn and soup, and put into casserole dish (spray with Pam). Put mashed potatoes on top and bake at 350° for 1 hour.
Preheat oven to 375°. Sprinkle salt into egg whites. Beat until soft peaks. Beat in sugar gradually. Continue to beat until stiff, but not dry. Add chocolate and vanilla. Drop by teaspoonful on greased cookie sheet. Place in preheated oven. Turn off heat. Do not open oven door for 24 hours. Makes 60 cookies.
Cream the sugar, oleo and vanilla until light. Add eggs and beat. Sift dry ingredients (except baking soda) which is added to the buttermilk. Add alternately with the dry ingredients and milk. Add enough flour to make a stiff dough. Roll dough 1/4-inch and cut with cookie cutters. Place on slightly greased cookie sheets. Bake at 375° until light brown on bottoms, about 10 minutes.
Combine together 3 tablespoons sugar and 3 tablespoons cinnamon; set aside. Grease cookie sheet. Mix dry ingredients except sugar. Beat sugar and eggs. Add rest of liquids and dry ingredients. Roll into balls and roll in cinnamon sugar. Bake at 375°.
Dissolve water and Jell-O; put in refrigerator to set. When mixture has the appearance of cottage cheese or is starting to set, add to mixture 2 packages of Dream Whip that have been beaten stiff. Return to refrigerator until it is set, probably 2 to 3 hours.
Brown onion, beef, salt, pepper and rice. Stir in cheese. In greased casserole, layer cabbage and meat mixture until all are gone. Combine tomato sauce and water. Pour over top. Sprinkle with Parmesan cheese if desired. Bake at 350° for 1 hour and 15 minutes.
Mix meat and vegetables. Place in casserole dish. Mix liquids and seasonings. Spoon over meat. Cover and bake at 250° for 5 hours.
Mix together well and place two heaping tablespoons in a cup of boiling water. Great for gifts. Fill a mug with mix, wrap in colored plastic and tie at top with ribbon.
Thoroughly rinse, drain and remove stems from spinach. Place in blender (pack it in). Add rest of ingredients. Cover and blend until smooth (50 to 60 seconds). Turn blender on and off. Can use this as a dressing for a salad or as a dip for fresh veggies.
In large saucepan, cook cauliflower in a small amount of water 6 to 7 minutes until crisp-tender; drain well. In medium saucepan, saute green pepper and mushrooms in butter 2 minutes. Add flour. Gradually stir in milk. Bring to a boil for 2 minutes, stirring constantly. Remove from heat. Stir in cheese until melted. Add pimientos and salt. Place half of cauliflower in a greased 2-quart baking dish. Top with half of sauce. Repeat layers. Bake at 325° for 25 minutes. Sprinkle with paprika.
Put all ingredients in a pan and melt together over low heat. Dip pieces of apples or other fruit, or use over ice cream.
Boil potatoes in jackets. Cool, peel and cube. Assemble with onion, mustard, salt, sugar, salad dressing and cheese. Place in 2-quart casserole. Cut up bacon and place on top. Bake at 350° for 30 minutes, uncovered. Serves 6 to 8.
For body use canned or fresh peach halves. For arms and legs use 4 small celery sticks. For head use 1 large marshmallow. For eyes, nose, shoes and buttons use raisins. For mouth use 1/2 of cherry. For hair use shredded Cheddar cheese. For skirt use 1 fluffy leaf of lettuce. You now have a Raggedy Ann Salad.
Boil 12 ounce package noodles in salted water (according to directions on package). Rinse well and drain. Mix together until smooth the eggs, sugar, sour cream, cottage cheese and melted butter. Pour mixture over noodles. Fold in 1 can pineapple (crushed), but drain first. Pour in large baking dish. Sprinkle cinnamon and sugar over the top. Bake in oven at 350° for about 1 hour.
In a bowl, combine flour, baking powder and salt. Combine egg yolks, milk and oil; stir into dry ingredients. Beat egg whites until stiff; fold into batter. Sprinkle hot waffle iron with 2 tablespoons pecans. Pour 1/4 to 1/3 cup of batter over pecans and bake according to manufacturer's directions until golden brown. Repeat with remaining pecans and batter. Serve with syrup. Yield: 8 to 10 waffles (4 1/2-inches).
In large frypan, saute onion. Add meat and remaining ingredients, except rice and tomato sauce. Cover with lid and reduce heat. After 10 minutes, add 1 can tomato sauce. Stir well. Cook another 10 minutes with lid on pan. Set aside. Wash and cut peppers in half. Remove membranes and seeds; parboil peppers (upside down) in salted water 10 minutes.
In Dutch oven, brown beef. Add all remaining ingredients except parsley. Bring to boil. Reduce heat and simmer until done. Add parsley.
In skillet, heat butter and saute onion until limp. In a large saucepan, bring chicken broth to a boil. Add sauteed onions, potatoes, carrots, cabbage, salt, thyme and pepper. Simmer, covered, until vegetables are tender, but not mushy, about 35 minutes. Stir in cream; heat, but do not boil. Serve hot. Yield: 6 servings.
In a large Dutch oven, stir together all ingredients. Cover and simmer over low heat for 1 hour. Remove the garlic cloves if desired and ladle into bowls.
Put chicken breasts in 9 x 12-inch shallow pan. Top each piece of chicken with 1/2 slice of Swiss cheese. Dilute soup with 1/2 cup water and pour over chicken. Mix stuffing with margarine and sprinkle over chicken. Bake at 350° for 1 1/2 hours, uncovered.
Cook carrots 5 minutes. Mix tomatoes with sugar, tapioca and seasonings. Heat and pour over vegetables that have been layered in casserole. Cover with buttered crumbs. Bake uncovered at 350° for 1 1/2 hours. Serves 6 to 8.
Cream butter and sugar together. Mix in eggs and vanilla. Combine flour, baking powder and salt in separate bowl. Then add to other mixture. Mix well. Roll into a ball and chill. Roll out and cut out. Bake at 400° for 6 to 8 minutes.
Boil chicken and cut into cubes. Place in a large bowl and add all but cheese and French fried onions. Mix well and transfer to 13 x 9 x 2 baking dish. Sprinkle with cheese and French fried onions. Bake, uncovered, at 350° for 30 minutes. Makes 16 servings.
Mix water and flour to make a smooth mixture. Place mixture in a glass jar or crock-pot. Let it stand, uncovered, in warm place for 18 to 24 hours (until bubbles form). Store in glass jar in fridge. Replace used starter with equal amounts of flour and water.
Mix shortening, brown sugar, eggs and vanilla. Add salt, cinnamon, 1 1/2 cups of flour, and soda. Mix well. Mix dates, pineapple and cherries in 1/2 cup flour. Add this mixture and nuts to dough. Drop on greased cookie sheet. Bake at 300° for 15 to 20 minutes.
Dissolve red hots in boiling water. Add lemon jello and stir until dissolved. Add cold water. Add applesauce, celery and pecans or walnuts. Mix and pour 1/2 of the liquid in a square dish to congeal.
In a 9 x 13-inch baking dish sprayed with cooking spray, layer sliced potatoes (overlapping). Salt and pepper each layer.
Heat water, oleo and cocoa to boiling. Add flour and sugar. Add buttermilk, soda, eggs and vanilla. Mix well. Bake 20 minutes at 350°.
Parboil ribs for 15 minutes in just enough water to cover ribs. Drain and cool. Rub ribs with Hawaiian salt. Marinate 1/2 hour in white wine, soy sauce, ginger and garlic. Saute ribs in oil until golden brown. Remove to platter. Cook the 1/2 cup water, pineapple juice, brown sugar, white sugar and cornstarch until slightly thick. Add ribs and simmer 30 minutes. Serve.
Preheat oven to 375°. Place roast in shallow roasting pan. Place in oven and bake at 370° for 1 hour. Turn off oven and leave beef in oven for 3 hours. Do not open oven door.
Brown ground beef and onion. Add other ingredients. Rinse out cans with water. Put in casserole dish and cover. Bake at 350° for 30 minutes. Top with noodles and brown.
In a 2-quart casserole dish or cooker, layer carrots, potatoes, celery, ground beef, onion, tomatoes and pepper. Add salt between each layer. Cover dish. Cook at 350° for 2 hours or on 275° for 1 1/2 hours in slow cooker until carrots are tender.
Cream shortening and sugar. Add eggs and vanilla. Add dry ingredients, then nuts. Chill dough several hours or overnight. Form small balls and roll in sugar, flatten with a fork. Bake at 350° for 10 to 12 minutes.
Pack okra firmly in hot sterilized jars. Put a garlic clove in each jar. Pour boiling brine in jars and seal. Process in boiling water bath at simmering temperature about 180° to 200° for 10 minutes. Let ripen several weeks before opening.
Smash potato chips. Mix soup and tuna. Layer potato chips, then soup and chips, ending with a layer of chips. Bake in a 350° oven for 35 minutes.
Heat butter. Saute onion and celery. Brown liver and mushrooms. Toast bread cubes in skillet. Mix all ingredients in a bowl. Add apple and seasonings.
Prepare corn bread stuffing according to pkg. directions. Spoon stuffing across center of 3-qt. shallow baking dish. Place pork chops on each side of stuffing. Mix soup and milk. Pour over chops. Cover and bake at 400 degrees for 30 minutes or until done. Sprinkle with cheese. Also delicious with cream of mushroom soup.
Brown beef with dry onion in 2 Tbsp oil. When nicely browned, drain of excess oil. Put meat in skillet, add spaghetti mix and tomato sauce and simmer for about 3 to 4 minutes. Put meat on the bottom of 13x9 inch glass baking dish. Spread on top of meat sour cream and mozzarella cheese. Top with can of crescent rolls or biscuit dough. Lay the rolls crosswise on the pan mixture, brush rolls with melted butter and sprinkle with Parmesan cheese. Bake at 375°F for about 3 minutes. Let cool for 10 minutes and cut into squares.
Stir together flour, baking powder, soda, salt, sugar and caraway seed into a bowl. Cut in the shortening until mixture resembles meal. Make a well in center and pour in buttermilk. Add currants and mix lightly. Turn out on a floured board and knead gently. Shape into a ball and fit into a greased 8 or 9-inch round cake pan. Cut loaf crosswise into quarters, about 2/3 way through dough with a sharp knife. Brush top of loaf with melted butter and sprinkle with additional sugar. Bake in 350° oven for about 30 minutes.
Mix all ingredients and beat well for 3 minutes. Pour into a well greased and floured tube pan. Bake for 1 hour and 20 minutes at 300°.
In a medium bowl, mix all of the ingredients together. Make sure the banana is mixed thoroughly with the other ingredients. Roll into a log shape or into balls and place in freezer for 30 minutes.
Chop tomatoes, onions, cabbage and cilantro into small pieces. Combine everything; let sit in refrigerator 1 hour or more. Serve with chips.
Prepare a graham cracker crust and press into the bottom of a 9 x 13-inch pan, reserving a little of crumb mixture for the top of the torte.
Rough cut cabbage into bite size pieces. Dice onions, peppers and celery. Grate carrots. In a separate bowl, stir together Miracle Whip, vinegar, sugar and pepper. Pour over cabbage mixture and mix thoroughly. Place in refrigerator (covered) the night before serving. Serves 30.
Mix all ingredients in a 10-inch pan. Mix well and make 3 holes in mixture. In one put 1 teaspoon vanilla, in one put 6 tablespoons salad oil and in one put 1 tablespoon vinegar. Over this pour 1 cup water. Mix well and bake at 300° until done, about 30 minutes.
Blend cake mix, pudding mix, water, eggs and oil in large bowl. Beat at medium speed for 4 minutes. Stir in coconut and walnuts. Pour into 3 greased and floured 9-inch pans. Bake at 350° for 35 minutes. Cool in pans 15 minutes. Remove and frost.
Drain off all juice and alternate fruit in layers in large casserole dish ending with apple rings on top.
Cream together margarine and sugar. Add egg, milk and vanilla. Mix dry ingredients and add to liquid mixture and mix until smooth. Divide batter equally between 12 Pam-sprayed (not paper-lined) muffin or cupcake wells. Bake at 350° for 25 to 30 minutes or until golden brown. Immediately, as you remove from oven, coat top of each with a drizzle of warmed canned frosting or melted margarine and dust in granulated or powdered sugar.
Cook onion and garlic in 2 tablespoons oil; stir in flour. Add next 6 ingredients. Cook and stir until thick and bubbly. Set aside. In skillet, dip tortillas briefly in small amount of hot oil until limp, but not crisp. Drain. Spoon 1/4 cup Chicken Filling on each; roll up. Place in 13 x 9 x 2-inch baking dish. Pour tomato mixture over all. Bake, covered, at 350° about 15 minutes. Uncover; bake until heated through, about 15 minutes. Top with cheese and bake until cheese melts. Top with olives. Makes 6 servings.
Dissolve Jell-O in boiling water and add Mountain Dew and juice drained from pineapple; chill until it begins to thicken. Cook pudding according to package instructions and cool. Mix Jell-O, lemon pudding and Cool Whip together. Add drained pineapple and marshmallows. Pour into a large bowl and chill.
Pound out chicken breasts and cut into strips. Mix bread crumbs and cheese. Dip chicken pieces in butter, then in crumb mixture. Put in Pyrex dish. Bake at 350° for 30 to 35 minutes. Do not turn. May freeze or refrigerate before or after baking. Good hot or cold.
Melt butter in an 8 x 8-inch dish. Mix sugar, flour, milk and baking powder together. Pour mixture into dish over margarine or butter. Add berries on top. Bake at 350° for 40 to 50 minutes.
Crunch cookies in blender. Melt butter. Mix together in a pie plate and pat down to form a crust.
Combine yeast and warm water in a 2-cup liquid measuring cup. Let stand 5 minutes. Combine yeast mixture, whole what flour, 1 1/2 cups all-purpose flour, salt, butter and honey in a large mixing bowl. Beat at low speed with an electric mixer until blended; beat at medium speed 2 minutes. Stir in remaining 1 1/2 cups all-purpose flour.
Cook onion in butter until soft; don't brown. Add remaining ingredients and cook for 1 1/2 to 2 hours on low heat.
Mix all together, except red and green sprinkles. Roll out very thin. Cut with cookie cutters. Decorate with red and green sprinkles. Bake at 325° for 10 minutes.
Combine sugar and flour. Add buttermilk, lemon extract, salt, lemon juice and beaten eggs. Mix well. Pour into pie shell. Sprinkle top with grated lemon rind. Bake at 425° until inserted knife comes out clean.
Mix ingredients. Makes enough sauce for 6 pounds of hamburger meat. Brown meat with 6 small onions. Drain. Mix with sauce. May be frozen. Serve on hot dogs with mustard and onions or as Sloppy Joes.
Fix cake mix according to box directions. Pour half batter in long pan and bake 15 minutes at 350°. In a double boiler melt butter, Pet milk and caramels. Pour over baked cake. Sprinkle chocolate chips and pecans over caramel. Pour rest of batter over chips and pecans. Bake 20 minutes at 350°.
Bake in loaf pan at 350° for about 50 minutes. Can add grated lemon rind if use lemon or vanilla. If you double the recipe, bake in a tube pan at 350° for 30 minutes or until done.
Mix butter and vanilla with mixer until creamy. Add powdered sugar, a little at a time. Add peanut butter and mix well. Shape into small balls. (Put into freezer before dipping.) Melt 1 pound of morsels and 1 block of paraffin wax in double boiler and dip each ball. Easy if you use a toothpick for dipping.
In a greased baking pan: slice potatoes, add salt, pepper and dabs of butter. Add sliced carrots. Sprinkle with rice. Layer chopped onion. Fry ground round just until no longer pink and place on top of onions. Mix soup and water and pour over the top. Bake at 325° to 350° for 1 1/2 to 2 hours.
Mix all ingredients. Pour into an 8 x 8-inch pan. Set pan in larger pan. Add water to larger pan. Bake at 350° until solid.
Stir together pretzels, sugar and margarine. Press into 9 x 13-inch baking dish and bake at 350° for 10 minutes. Cool. Beat cream cheese with Miracle Whip and juice. Fold in Cool Whip and spread over crust. Dissolve Jell-O in water. Stir in frozen strawberries until strawberries separate. Spoon over cream cheese layer. Chill until set.
Brown sausage in a large skillet. Pour off fat. Push sausage to one side of skillet. Add rice, zucchini slices and onions. Cook and stir until slightly browned over medium heat. Stir in tomatoes, water, mustard and garlic salt. Bring mixture to a boil. Cover and simmer for 5 minutes. Stir in cheese. Heat until cheese melts. Serve hot.
Brown steak. Place in casserole. Prepare gravy from drippings. Pour over steak. Place bell pepper rings, onion and lemon on top. Pour catsup over steak. Bake 35 minutes at 350°. Place potatoes on top. Bake 25 minutes longer. Makes 4 servings.
Grease a 9 x 13 pan lightly with mayonnaise. Boil 1 1/4 cups of water. Add Eagle Brand milk. Dissolve Knox gelatine in 1/2 cup of tap water. Combine Eagle Brand mixture and gelatin mixture. Set aside.
Saute onions and pepper until yellow. Fry beef until brown. Stir all ingredients together. Cover and cook for 1 hour. Uncover last 15 minutes. Stir every 15 minutes. My family loves this meal.
In a saucepan, mix sugars and corn syrup over low heat. Bring to a boil for 1 minute. Add peanut butter and stir well. In a large mixing bowl, stir together cornflakes and salted peanuts. Add sugar-syrup mixture. Press firmly in a buttered 9 x 13-inch pan. Melt chocolate chips and spread over top. When cool, cut into squares or bars. Great church picnic dessert!