HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve lime thoroughly in water before adding cucumbers. Let stand 24 hours, stirring occasionally. Take out and wash 4 times in clear water. Let stand in clear, cold water for 3 hours. Drain. Mix the vinegar, sugar, salt, pickling spices, celery seed and mustard seed (put spices in a bag). Mix well and pour this mixture over cold cucumbers. Let set overnight.
In a large greased bowl, combine the first 4 ingredients; set aside. In a large saucepan, combine sugar, butter, corn syrup and water. Cook over medium heat, stirring occasionally until a candy thermometer reads 280° to 290° (soft-crack stage).
Slice rolls lengthwise through center. Put ham and cheese on bottom. Put roll top back on. Mix remaining ingredients and pour over top. Cover with foil and bake for 15 minutes at 350°.
Combine all ingredients, tossing with mayonnaise until well coated. Serve in lettuce-lined bowl. Garnish with apple wedges.
In a large skillet, brown hamburger and drain grease. Add remaining ingredients and cook on simmer 10 minutes. Serve on buns or bread. Serves 6.
Heat oven to 350°. Beat all ingredients in a large bowl on low speed for 30 seconds. Beat on medium for 45 seconds. Pour into loaf pans. Bake until firm to the touch on top (50-60 minutes). Cool for 10 minutes.
Drain pineapple real good. Chop walnuts. Put cranberries in bowl; add pineapple, apples, bananas, marshmallows and nuts. Mix together with Cool Whip.
Chop onion and place in skillet with hamburger. Fry until almost done, then add Spanish rice, beans and tomato sauce. When done, place in a casserole dish and sprinkle cheese on it. Cook at 350° until cheese melts. Serves 6.
Mix all ingredients. Pat into thick cookies and place on cookie sheet. Bake at 350° for 15 minutes.
Whip together cream cheese, peanut butter and 1/2 box powdered sugar. Add Dream Whip. Pour into large prepared graham cracker crust; sprinkle with chopped nuts.
In a small bowl, combine tomato sauce, yogurt and 1 cup of water. Mix well and set aside. Put garlic and ginger into blender along with 2 tablespoons of water. Blend into a smooth paste. Divide leg into thigh and drumstick. Quarter breast. Remove skin. Heat oil in a heavy-bottomed 10 to 12-inch casserole-type pot over medium-high heat. Fry chicken to a golden brown. Put cinnamon, bay leaves, cardamom, cloves and red pepper into the same oil used to fry chicken. Stir once. Now pour in the paste from the blender (keep face averted) and add turmeric. Stir and fry about a minute. Now put in chicken, tomato sauce mixture, salt, pepper and lemon juice. Bring to a boil. Cover; lower heat and simmer gently, 20 to 25 minutes, turning chicken gently.
Sift first 7 ingredients together in a medium bowl. Make a well in center of mixture. Combine water, molasses and corn oil and stir well. Add to flour mixture, beating at medium speed of electric mixer until smooth. Spoon into 8-inch square pan coated with cooking spray. Bake in a preheated 325° oven for 25 to 30 minutes. Top servings with the applesauce.
Preheat oven to 375°. Butter a 9 x 13 x 2-inch casserole. To cook chicken, simmer in 4 cups of water for about 1 hour. Drain off chicken broth. Debone cooked chicken and cut into bite-sized pieces. Combine soup, salt, pepper and paprika. Set aside. Arrange chicken pieces in bottom of casserole. Cover with broccoli pieces, then cover with soup. Sprinkle top with Cheddar cheese. Bake 20 to 25 minutes. Serves 6 to 8.
Sprinkle olive oil with garlic on mushrooms and marinate 1 hour or longer. Grill mushroom fins up for 20 minutes at 375°, hot grill. Saute onion and green pepper with butter until cooked. Chop meat and add to sauteed vegetables to heat through. Once tender, put on top of grilled mushrooms and add cheese of your choice. Melt on grill or under broiler. Put mushrooms on grilled buns.
Preheat oven to 350°. Spray 15 x 10 x 1-inch baking pan with cooking spray.
Cut asparagus into 1/2 inch pieces, discarding white ends and any tough parts. Set aside.
Grease sides of a 9-inch spring pan lightly with Crisco oil. Smash cookies into crumbs. Mix with melted butter and spread evenly in bottom of pan. In a large bowl mix cream cheese with milk until smooth. Add 1/2 cup chocolate chips and mix with a spoon; pour into pan. Sprinkle 1/2 cup chocolate chips on top. Bake at 300° for 60 to 70 minutes. Stick a toothpick in cake, if it is clean, cake is done. If toothpick is not clean, let bake a little longer. Let stand 30 minutes to cool. Pull side of pan off and chill.
Combine and boil approximately 3 minutes, stirring constantly. Spread on wax paper until cool.
Cook rosamarina noodles 10 minutes and blanch. Saute celery, green pepper and onion. Dice chicken and add all other ingredients. Put in casserole. Let stand overnight. Bake covered at 350° for 1 hour. Take cover off during the last 1/2 hour.
Mix all ingredients together. Sprinkle with cinnamon and sugar. Put butter on top before baking. Bake at 350°.
In plastic bag, combine flour, pepper and chicken. Shake to coat. In a large skillet, brown chicken in 2 tablespoons of butter. Remove chicken to heated platter; keep warm. Add remaining 1 tablespoon of butter to skillet. Saute onion and garlic until soft. Stir in cream, mustard and cheese. Add chicken; keep warm. Toss hot pasta with 2 tablespoons of parsley. Place on serving platter; top with chicken. Sprinkle remaining tablespoon of parsley over chicken. Serves 4.
Mix broccoli, raisins, onions and crumbled bacon slices (or bacon bits) together well. Mix mayonnaise, sugar and lemon juice together well. Pour over broccoli mixture; mix well.
Mix butter and sugar; add egg yolk, one at a time. Add lemon rind, juice, flour and milk. Beat egg whites and fold in. Bake in 450° oven for 10 minutes. Bake at 350° for 35 minutes.
Arrange vegetables on tray. Place veggie dip, peanut butter and cheese spread in separate bowls.
Chop up broccoli, saving some of the small buds and flowers for later use. Saute broccoli in butter with onions and green pepper. Sprinkle with the flour; stir. Add to soup stock, with bay leaf, parsley, thyme and peppercorns. Cook for 30 minutes and puree the mixture in a blender. Add nutmeg, strain the soup and return to pan. Add egg yolk and milk or cream and pour into hot soup.
Mix sugar, cocoa and eggs in mixing bowl. Add melted margarine and flour; mix well. Pour into 9 x 13-inch greased baking pan. Sprinkle chocolate chips over top. Bake at 350° for 20 minutes.
Sauce: Mix pineapple juice, ginger, red wine, vinegar, brown sugar, cornstarch and water; set aside.
Spray casserole dish with Pam. Sprinkle dry rice in dish, then onion soup mix. Add cup of water and a couple blobs of butter. Layer chicken on top. Season. Pour cream soup and milk over chicken. Bake at 350° for 1 hour, covered, then uncover and brown chicken.
Pick up box of frozen chicken nuggets at Winn Dixie; take home. Place desired number of nuggets on top of paper towel on well-used microwave plate. Make sure no chunks are left on plate from last use; but the paper towel helps. Follow directions on box. Put unused nuggets back in freezer because they will spoil.
Combine eggs, vanilla and salt. Add scalded milk slowly. Line pie pan with pastry. Pour filling and sprinkle with nutmeg. Heat oven to 300°. Bake 30 to 40 minutes, until a knife comes out clean.
Mix all ingredients in a medium bowl. Let set in refrigerator for about 1 hour before serving.
Combine orange juice, milk, sugar, vanilla, 1 cup water and 10 ice cubes in blender. Process until smooth. Serve immediately. Yields 6 servings.
Mix together very softened cream cheese with powdered sugar. Mix together French vanilla instant pudding with milk. Add pudding mixture to cream cheese mixture, then add La Creme. Put in flowerpot. Crush Oreos and add layer to top of flowerpot. Stick in plastic plant or flower, etc. to decorate.
Cut chicken into bite size pieces. Sprinkle with garlic powder. Use 1 to 2 teaspoons olive oil in frying pan. Fry until no pink is present. Pour off oil. Add remaining ingredients and simmer 2 hours. (If sauce gets too thick, add more juice.) Stir occasionally. You add chunks of pineapple at the end. Serve with rice and fruit salad. This is a very delicious dish!
Brown ground beef; melt cheese. Combine all ingredients in crock-pot. Heat 45 minutes, stirring occasionally. Serve with chips (tortilla chips).
Bring chicken, 2 quarts water, quartered onion and bay leaves to a boil in a Dutch oven. Cover, reduce heat, and simmer 1 hour or until chicken is tender. While chicken is cooking, peel and devein shrimp; refrigerate. Remove chicken; reserve 1 1/2 cups broth, and discard onion and bay leaves. Let chicken cool. Skin, bone, and coarsely chop chicken.
Dissolve yeast, sugar, salt and liquid shortening in warm water. Add 3 cups of the flour; stir to mix well. (Dough should be fairly stiff; if not, add more flour.) Turn out onto floured surface; knead in remaining flour. Form into 15 1/2-inch tube. Cut into 15 slices. Pat to make circles about 6 inches in diameter. Lay on lightly greased baking pans. Cover; allow to rise until almost doubled, about 1 1/2 to 2 hours. Bake at 475° for 10 to 12 minutes, or until lightly golden brown, puffed and hollow. These freeze well.
Fill pie plate with sliced apples. In bowl, mix butter, sugar, egg and flour. Spoon mixture over apples. Sprinkle sugar and cinnamon on top. Bake at 350° for 45 minutes.
Preheat oven to 350°. Grease and flour pie pan. Put fruit or coconut on bottom of pan. Mix remaining ingredients and pour into pan. Bake 45 minutes or until knife comes out clean.
You will need a candy thermometer. Boil sugar, water and syrup until it threads. Add butter and nuts. Cook slowly to 300°, stirring constantly. Add soda and vanilla. Pour onto well buttered pan. When cold, break into pieces.
Preheat oven to 350°. Cream butter and sugars until fluffy. Add eggs and vanilla; mix well. Add next 4 ingredients and mix until well blended. Stir in next 4 ingredients. Drop by teaspoonfuls onto greased cookie sheets. Bake 10 to 12 minutes until lightly browned.
Mix in baking dish and spread. Add meat mixture. Sprinkle some grated cheese. Bake 30 minutes.
In a medium saucepan, place water, cinnamon sticks and cloves. Bring to a boil over high heat; reduce heat to low. Cover and simmer for 5 minutes. Add tea bags. Remove from heat, cover and let stand for 5 minutes. Remove spices and tea bags and discard. Stir in apple juice, cranberry juice and honey. Heat over medium heat. Pour into cups and garnish with apple rings, if desired.
Cream shortening and sugar thoroughly. Add egg and blend until creamy. Add soda dissolved in vinegar. Add vanilla. Then add flour gradually to make a stiff batter. Roll very thin. Cut out and bake in moderate oven until brown.
Dissolve lime Jell-O in 1 cup hot water. Add 1 cup cold water. Pour into square glass dish. Chill until partly set.
Boil carrots in a small amount of water. When almost tender, drain off water and add the remaining ingredients. Cook over low heat until glazed and tender, stirring frequently.
Combine first 3 ingredients and cook over moderate heat until tender, about 20 minutes, stirring often. Add next 2 ingredients and remove from heat. Add to rice mixture.
Mix all ingredients for 3 minutes. Pour batter into 3 greased and floured 8-inch cake pans. Bake at 325° until done.
Sift dry ingredients together. Blend in Crisco; dissolve yeast in warm water. Let yeast stand 5 minutes. Then mix buttermilk and yeast to flour mixture. Mix well. Turn out on floured pastry sheet. Roll out to desired thickness. Cut out. Place on greased pan. Place a pat of butter on top. Bake at 450° for 12 minutes.
Cover olives with cream cheese and roll in chopped nuts. When ready to serve, cut in half. Makes a nice Christmas dish: red, green and white.
Mix cake mix, pudding, jello, eggs, oil and milk and beat for 3 minutes. Pour into three 9-inch layer pans. Bake at 350° for 25 to 30 minutes. Make sure cake is cold before frosting.
Combine ingredients. Serve warm or cold. To serve warm, heat in small saucepan to desired temperature, stirring frequently.
Boil sugar, oleo and syrup 5 minutes. Add soda and pour over corn. Bake 1 hour in 200° oven.
Mix pineapple and juice with sugar, bring to boil; add jello and stir to dissolve. Add water, chill until begins to thicken. Fold in cheese, nuts and cool whip. Keep tightly covered in refrigerator.
Cook sugar, syrup and water until it forms a hard ball in cool water or candy thermometer registers 250° to 260°. Add unbleached peanuts and continue to cook until the mixture turns a golden brown or thermometer reaches 300°. Remove from heat and stir in butter and salt. Stir in the soda. Pour onto a greased slab and pull out to a thin sheet. Break into pieces when cool.
Mix flour and sugar; add pineapple, juice and cheese. Pour into Pyrex (11 1/2 x 7-inch) dish. Sprinkle with topping of Ritz crackers, tossed in butter. Bake at 350° for 30 minutes.
Wash wheat and drain. Add water to cover. Let stand 10 minutes. Remove excess water. Mix wheat with meat, salt, onion and pepper. Knead well. Butter an 8 1/2 x 11-inch baking pan lightly. Divide Kibbee in 2 parts. Spread half on bottom of pan. Spread filling over Kibbee patting down lightly. Smooth remaining Kibbee over filling and smooth with hand dipped in ice water. Run a knife around edge and cut out into diamond shape. Pour butter set aside from filling over top of Kibbee. Bake in a 450° oven for 30 minutes or until done.
Heat oven to 400°. Line 16 or 12 medium muffin cups with paper baking cups. Mix baking mix, bananas, brown sugar, rum and egg (batter will be slightly lumpy). Fill muffin cups about 1/2 full for 16 medium muffins or about 3/4 full for 12 muffins. Bake until light brown, about 15 minutes.
Combine all but butter and let stand 15 minutes. Pour into unbaked pie shell. Dot with butter and cover with pie dough. Bake at 400° for 40 to 45 minutes.
Put sliced onions and cucumbers into cold water with 1 tablespoon of salt. Let stand 3 hours, then drain. Heat vinegar, sugar and spices to boiling. Add drained pickles. Heat through and can.
Use the steel blade of your food processor to mince the onion. Add the cheese and shrimp; continue to process until smooth. Add remaining ingredients and process until smooth. Remove and chill. Serve with Pepperidge Farm fish crackers.
In a 13 x 9-inch pan, place 3 cups boned chicken (can use boiled chicken). Spread out to cover bottom. Mix cream of mushroom soup, cream of chicken soup and water. Pour soup mixture over chicken. In a saucepan, melt butter or oleo and water. Pour over Pepperidge Farm cornbread stuffing. Mix lightly with a fork. Spread over chicken and soup mixture. Bake at 350° until brown, about 30 minutes.
Place chicken between 2 pieces of plastic wrap. Pound chicken to 1/2 inch thickness. Sprinkle chicken with salt and pepper; coat with flour. In large skillet brown chicken in 3 tablespoons butter over medium heat, about 5 minutes or until lightly golden. Remove from skillet and keep warm. Add remaining butter to skillet and cook garlic and mushrooms until tender. Return chicken to pan; add wine and lemon juice. Simmer for 7 to 10 minutes, stirring occasionally until sauce slightly thickens. Top with parsley.
In 3 quart saucepan, combine potatoes, corn, tomatoes and water. Mix well. Bring to a boil, reduce heat, cover and simmer for 15 - 18 minutes, or until potatoes are tender. Add milk, cheese, and tabasco sauce. Stir until cheese is melted. Makes 2 quarts, serves 6.
Mix ingredients together well. Shape into balls. Melt 12 ounce bag chocolate chips over double boiler with 1/8 stick paraffin. Dip balls. Place on wax paper to set. Keep chilled.
Add dry orange Jell-O to Cool Whip. Then add cottage cheese and drained Mandarin oranges. Top with chopped pecans (optional). Let set in refrigerator for 15 to 30 minutes, then serve.
Cook broccoli until slightly less than tender. Salt to taste. Arrange in casserole. Combine next 3 ingredients and pour over casserole. Top with Ritz. Bake at 375° for 25 minutes. Serves 6.
Mix cheese, mayonnaise, chilies, half of olives, garlic powder and half of green onions together. Add several drops of Tabasco sauce to taste. Pour into 9 inch pie pan. Bake at 350° for 30 minutes. Let sit for a couple of minutes. Sprinkle remaining olives, green onions and tomato on top. Serve with tortilla or corn chips.
In a large skillet, melt oleo. Add meat and saute until brown. Remove and drain. Saute Rice-A-Roni according to package directions. Stir in 2 cups water, onion, garlic, ginger and season packet. Boil. Cover, reduce heat and simmer 8 minutes. Stir in meat, broccoli and pepper. Cover and simmer 5 to 7 minutes or until liquid is absorbed.
In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, beat eggs; add carrots, vegetable oil, pineapple, nuts and vanilla. Stir into dry ingredients just until moistened. Spoon into 2 greased and floured (8 x 4 x 2-inch) loaf pans. Bake at 325° for 55 to 60 minutes, and test for doneness. Cool 10 minutes before removing from pans. Cool completely.
In a bowl, beat eggs together with a fork. Add sour cream, flour, salt, sugar, baking soda and chocolate chips. Pour about 1/4 cup of batter for each pancake on hot, lightly greased griddle or frying pan. Cook until pancakes are bubbly on top. Turn and cook until golden brown.
Mix all ingredients together when they get to room temperature. Shape into ball and roll in crushed nuts, if desired.
Preheat oven to 425° for 20 minutes. Remove from oven. Stir in pork and beans, catsup, water, salt and garlic salt until well blended. Reserve 1 cup of beans and meat mixture. Return casserole to oven for 10 minutes while preparing biscuits. Arrange biscuits without centers on casserole. Spoon reserved mixture in hole of each biscuit. Top with biscuit holes. Bake at 425° for 15 to 20 minutes or until golden brown. Serves 5 to 6.
Bring your sugar, cocoa, milk, butter and syrup to a boil for 1 1/2 minutes. Then add the vanilla, peanut butter and oatmeal. Mix well. Spoon out (small spoonfuls) onto wax paper. Let cool, then enjoy.
Pour boiling water over sugar and instant coffee. Stir until sugar is dissolved. Add brandy and vodka and mix well. Pour into large bottle; add vanilla bean. Seal or cork tightly. Age 30 days. Shake bottle every 2 to 3 days.
On plate spread softened cream cheese. Spread cocktail sauce over cream cheese. Layer crap meat evenly over sauce. Layer shrimp evenly over crab meat. Chill for 1 hour. Serve with crackers of your choice.
Mix all ingredients. Place in a greased 13 x 9-inch baking pan. (Up to this point, can be done the day before needed.) When ready to bake, top with crushed potato chips. Bake, uncovered, in a 350° oven for 50 to 60 minutes. Makes approximately 12 servings.
Cook ground beef. Add next 7 ingredients; cook until almost tender. Add frozen vegetables, potato and noodles; cook until all are tender. Leftover soup makes excellent Manhattan Clam Chowder by simply adding minced clams.
Cream shortening, sugar and eggs; set aside. Sift flour, soda and salt. Combine both mixtures. Add bananas and nuts. Bake 1 hour at 350°.
Preheat oven to 450 degrees. Combine blueberries, sugar, and flour in a medium bowl. Toss lightly to coat the berries. Pour into bottom pie crust. Dot with butter. Top with the second circle of dough. Trim and flute the edges of the crust. Cut 5 or 6 small slits in top crust to allow steam to escape during baking. Bake for 10 minutes at 450 degrees, then lower the temperature to 350 degrees and continue baking for about 30 minutes. If the edges of the crust seem to be browning too quickly, cover them with aluminum foil the last 10 to 15 minutes of baking. Allow to cool completely before slicing.
Sprinkle half of graham crackers over bottom of pan. Mix butter and sugar together, then add eggs, one at a time, beating until fluffy. Pour over cracker crumbs, then add pineapple and Cool Whip. Then sprinkle rest of graham crackers on top of Cool Whip. Chill for 12 hours.
Mix peanut butter and conf. sugar together until crumbly. Save 2 tbsp for top. (Optional).
Put tomatoes in blender (chop) for 2 seconds. Put in 4-quart pan. Add all other ingredients, excluding onions. Simmer 1 hour. Take off heat and add onions. Refrigerate.
Dissolve yeast in warm water. Add sugar, butter and flour. Stir. Refrigerate overnight. Drop by teaspoonful. Bake at 350° for 20 minutes.
Let cheese soften. Chop beef and add to cheese. Add all other ingredients. Form into 2 balls. Refrigerate for several hours. Makes 2 medium balls.
In a large skillet heat oil over medium heat. Add broccoli, scallions, basil and salt. Toss and stir until broccoli is tender-crisp, about 4 minutes. Remove from heat. Toss with pasta, Parmesan cheese and tomatoes. Chill well, then serve.
Thaw frozen broccoli under running cold water just enough to separate. Moisten broccoli with mixture of oil and water; shake off excess. Empty seasoning and coating mix into plastic bag. Shake broccoli, a few at a time, in the bag until evenly coated. Place in ungreased, shallow baking pan. Bake at 400° for 15 minutes. Serves 8.
Mix sugar, shortening, pumpkin and vanilla. Sift together flour, soda, baking powder and cinnamon. Add to pumpkin mixture and blend well. Add nuts and raisins. Drop by teaspoonfuls on cookie sheet and bake at 350° for 10 to 15 minutes. Ice with powdered sugar frosting when cool.
Beat eggs until thick and lemon colored. Gradually beat in sugar and vanilla. Fold in flour and baking powder. Fold in apples and nuts. Line 2 (9-inch) cake pans with foil, greased. Spread batter in pans. Bake at 350° for 30 to 35 minutes. Remove from pans by lifting foil. Cool.
Cut hot dogs into 3 pieces each. Wrap bacon around each piece and use toothpicks to hold bacon. Layer hot dogs in crock-pot. Sprinkle brown sugar on each layer. Cook on high 1 hour, then turn on low for 2 to 3 hours. Serve hot as finger food. Leave toothpicks in hot dogs.
Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well. Stir in coconut. Combine graham cracker crumbs and baking powder. Add alternately with milk to the cream mixture. Stir in pineapple and nuts. Turn mixture into a greased 9 x 13 x 2-inch pan. Bake at 350° for 1 hour.
To make sauce, combine soup, mayonnaise, oleo, lemon juice and curry powder. Place broccoli in bottom of casserole dish. Layer chicken on top of broccoli. Pour sauce on top. Add cheese and bread crumbs. Bake at 350° for 30 minutes.
Cream shortening (margarine) and sugar thoroughly. Add eggs, pumpkin and water. Sift together dry ingredients and spices. Add to pumpkin mixture. Stir in raisins and nuts. Pour into 2 greased 5 x 9-inch loaf pans. Bake at 350° for 1 hour; or pour into 4 greased 3 1/2 x 7 1/2-inch loaf pans. Bake at 350° for 50 minutes.
Stew the raisins in 2 cups of water for 15 minutes. Cool. Add 1 cup of cold water, the shortening, sugar and spices. Mix well. Add flour and baking soda. Pour batter into a large angel food cake pan. Bake at 350° for 1 hour and 15 minutes.
Combine the above ingredients in a mixing bowl. Pour the mixture into the unbaked pastry shell. Bake at 350° for 1 hour or until a knife can be inserted and it comes out clean.
Combine corn, 1/4 cup butter, milk and salt. Bring to simmer. Cook until corn is tender. Then blend in egg, crumbs, onions and brown sugar.
Peel cucumbers, slice and put in bowl. Add half and half. Add vinegar and sugar. Add a dash of salt and pepper. Slice onion and add. Mix well and cover. Place in refrigerator 2 hours. Mix again and serve.
Preheat oven to 350° (325° for glass dish). In large bowl, combine flour, oats, sugar and margarine; mix well. Reserving 1/2 cup oat mixture, press remainder on bottom of 13 x 9-inch baking pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust. Sprinkle with nuts and chocolate chips. Top with remaining oat mixture; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Makes 36 bars.
Slice zucchini in large casserole dish. Add butter and water. Layer sliced tomatoes over squash. Salt and pepper to taste. Sprinkle 2 cups cheese over tomatoes. Cover with herb stuffing mix. Bake 30 minutes at 350°.