HumbleIntelligence/food-ner-1-Million huggingface dataset:
First, peel the cucumbers; add salt and a little vinegar. Let sit. Cut tomatoes in large chunks. Add boiled eggs (sliced), the diced onions and the Miracle Whip dressing. Stir and put in refrigerator for a few hours. It makes its own juice; so good you'll want to drink it.
Mix cornmeal,	flour,	salt, peppers	and sugar. Add milk, then stir in eggs;	blend well. Add onions and pimento. Drop in hot deep fat.
Mix sugar, cocoa, milk and margarine. Boil for 2 minutes. Remove from heat. Stir in vanilla and peanut butter. Beat until smooth. Pour in pan. Cool and cut.
Mix cake mix with pudding according to the directions on the box with one exception, put yolks only into the cake mixture. Save the three egg whites for the 7 Minute Icing.
Preheat oven to 350°. In a shallow dish, combine the flour, Parmesan cheese, cornmeal, paprika, salt and pepper; set aside. In another shallow dish, beat egg white and milk. Dip fillets in milk mixture, then in flour mixture. Place in a 13 x 9 x 2 inch baking dish coated with nonstick cooking spray. Bake uncovered for 35 to 40 minutes or until fish flakes easily with a fork.
Cut up cauliflower; cook in salt water until tender. Drain and put into square baking dish. Add corn and toss. Mix soup with milk and pour over cauliflower mixture. Salt and pepper to taste; sprinkle with grated cheese. Bake at 350° for 20 to 30 minutes.
To soup, add 1 can water and sugar to taste. Stir until smooth. Bring to boil. Core out seeds of peppers; wash and set aside. Parboil rice for 10 minutes. Rinse and strain. Add to meat, onion, garlic, egg, salt and pepper. Mix well. Stuff into peppers. Place peppers into tomato soup and when it starts to boil again, lower heat and let slowly boil for 1 hour.
Mix all ingredients and chill. Serve as dip with Doritos. (Onions, vinegar and seasoning can be adjusted to taste.)
Place chocolate or white morsels in a 1 1/2-quart microwave-proof dish and microwave on High for 2 to 3 minutes or until melted. Add peanut butter and shortening. Microwave on High for 1 to 2 minutes or until mixture is smooth and creamy. Blend well, stirring in peanuts. Drop by teaspoonfuls onto cookie sheet lined with wax paper. Chill until set. Store in refrigerator. Makes 2 dozen clusters.
Mix potatoes, cream cheese, margarine, sugar, eggs and vanilla. Beat on high until lumps are gone. Makes 3 to 4 pies. Bake at 300° to 325° for 30 to 35 minutes.
Cook onions in water for 4 minutes. Mince ground beef and add to onions and water in Dutch oven. Add chili beans, chili powder and tomato sauce. Mix thoroughly on high until boiling; reduce temperature to low and stir until satisfied chili will not stick to pan. Serve with rice, cornbread, hot dogs or hamburgers. If you have some leftover, freeze and use for a later date.
Cream sugar and shortening; add egg. Add dry ingredients alternately with juice. Lastly, add nuts and cranberries. Bake at 350° for 1 hour in a bread pan.
Blend together Crisco, sugars and egg. Add peanut butter and stir in flour. Form the dough into balls. Place on cookie sheet. Press with a fork. Bake at 350° until done.
Heat oil, lightly browning garlic. Add tomato paste, cooking until oil turns red. Then add sauce and other seasonings. Simmer 4 hours.
Cream together first 7 ingredients. Blend in molasses. Beat in egg. Add flour and coffee alternately. Drop from teaspoon onto greased cookie sheet. Bake 15 minutes at 375°.
Boil chicken until done; remove bones and cut into small pieces. In a 8 x 8-inch baking dish, combine chicken, sour cream and soup. Melt margarine in microwave oven and crumble crackers in the margarine. Be sure crackers are well coated with margarine. Sprinkle on top of chicken mixture and bake at 325° for approximately 25 minutes.
Preheat oven to 350°. Mix together butter and brown sugar. Beat in eggs. Combine remaining dry ingredients. Combine vanilla with milk and stir into batter alternately with dry ingredients. Pour into greased 9-inch square pan and bake for 1 hour or until middle tests done. May be served plain or with vanilla ice cream or lemon sauce.
Heat oven to 200°. Divide popcorn between 2 ungreased rectangular pans, 13 x 9 x 2-inch. Heat brown sugar, margarine, corn syrup and salt to simmering over medium-high heat, stirring constantly. Cook, stirring occasionally, 5 minutes; remove from heat. Stir in baking soda. Pour over popcorn; stir until well coated. Bake 1 hour, stirring every 15 minutes.
Place one layer of balls so they barely touch in a well-greased 9-inch tube pan (angel food pan). Sprinkle with a few raisins. Add another layer of balls and sprinkle with more raisins, pressing them in slightly. A few candied cherries can be used for looks. Let rise for 45 minutes. Bake for 35 to 40 minutes at 375°. Loosen from pan. Invert pan so butter-sugar mixture runs down over the cake. To serve, break apart with 2 forks.
Shred cheese. Toss with flour; mix flour in. Rub bottom of skillet with cut clove of garlic. Put wine in pan and heat until bubbling. Add lemon juice and gradually add cheese. Stir and cook until cheese is melted (low heat). Add brandy and seasonings. Regulate heat to low setting.
Chop broccoli, cauliflower, green pepper and onion into very small pieces and store in sealed plastic container at least 6 hours. These vegetables will get very crispy.
Melt butterscotch in double boiler and then add Chinese noodles. Drop by spoonfuls on a waxed cookie sheet. Cool and serve.
Soften gelatin in cold water. Mix together in saucepan 1/2 cup sugar, flour and salt. Stir in milk gradually. Cook over low heat, stirring until it boils. Boil 1 minute. Remove from heat. Stir in softened gelatin. Cool. When partially set, beat with rotary beater until smooth. Blend in flavoring. Gently fold in cream, whipped stiff. Carefully fold this mixture into a meringue made of egg whites, cream of tartar and 1/2 cup sugar. Lastly fold in coconut. Pile into pie shell. Sprinkle with additional coconut and chill set, about 2 hours.
Melt butter and cool. Beat eggs with sugar and salt. Beat well and add Karo. Add vanilla to butter mixture and stir pecans in last. Put in a pastry shell and cook for 40 to 50 minutes in a 350° oven.
In large kettle or Dutch oven, cook celery and onions in margarine until tender; stir in flour until smooth. Gradually add water, then bouillon, pepper and veggies; bring to a boil. Reduce heat; cover and simmer 15 minutes. Add milk and cheese. Cook and stir until cheese melts and soup is hot. (Do not let it come to a boil.)
Saute onions and pepper in bacon grease. Pour into casserole dish; add remaining ingredients. Stir. Cover tightly and bake 1 hour at 350°.
Cook macaroni as directed on package. Drain and rinse with cold water; drain again. Mix mayonnaise, lemon juice, salt, sugar and mustard. Then combine other ingredients. Chill. Makes about 6 to 8 servings.
Beat cream cheese, peanut butter, sugar and cocoa until fluffy. Add Cool Whip; blend well. Spoon into pie crust. Top with crushed peanuts, if desired.
In a shallow dish, combine bread crumbs, Parmesan cheese and paprika. Set aside. Rinse chicken, pat dry with paper towels. Brush chicken with the melted butter or margarine. If desired, sprinkle with salt and pepper. Dip chicken into crumb mixture. Bake, uncovered, in a 425° oven for 40 to 45 minutes or until tender and no longer pink.
Melt chocolate chips with peanut butter. Drop by spoonfuls on waxed paper. Cool until firm.
Mix tuna, package of Kraft dinner (prepared according to instructions) and soup. Place half in a casserole dish. Sprinkle with potato chips. Add remaining mixture. Top with potato chips. Bake at 350° until brown, about 30 minutes.
Beat eggs and sugar together. Add butter or oleo to milk. Put 1 cup flour, the baking powder, nutmeg and cinnamon together and mix into milk mixture. Add enough flour so batter can be rolled out on a board. Cut into donut shape. Fry in hot Crisco (about 2 pounds). Fry to a golden brown on both sides. Drain on paper. (I always put a piece of raw potato in the Crisco.)
Mix cream cheese and Cool Whip. Whip together, then fold in Jell-O mixture a little at a time. Then mix thoroughly. Refrigerate.
Preheat oven to 450°. Mix flour, sugar, baking powder, salt and baking soda; cut in shortening until mixture resembles fine crumbs. Stir in buttermilk until dough leaves side of bowl and rounds up onto a ball. (If dough is dry, stir in 1 or 2 tablespoons additional buttermilk.) Turn onto a lightly floured surface. Knead lightly until smooth, about 10 times. Roll or pat dough 3/4 inch thick; cut with 2 1/2 inch biscuit cutter. Place on cookie sheet (about 1 inch apart for crusty sides, touching for soft sides). Brush tops with melted margarine or butter. Bake until golden brown 12 to 15 minutes. Immediately remove from cookie sheet. Makes 6 large biscuits. Serve warm with butter and honey, sure to melt in your mouth.
Thaw broccoli. Sprinkle into pie shell the broccoli, cheese, bacon, onion and bell pepper. Blend together the whipping cream, milk and eggs. Pour into shell. Bake at 350° for 45 to 55 minutes.
Scald and clean quail or dove. Do not skin. Split quail or	dove down back and flatten out. Place cut side next to pan. Use a batter made from beaten eggs and milk. Salt and pepper to	taste and roll in flour. Cook to a golden brown; turn heat down and simmer until tender.	Use drippings to make gravy. Goes well with biscuits and mashed potatoes.
Preheat oven to 375°. Place chicken on a large sheet of foil. Top each piece with 1 tablespoon herbs, 2 tablespoons lemon juice, 1 teaspoon onion powder, 1 tablespoon butter and 1 tablespoon parsley. Fold foil tightly around the chicken with double folds on each edge. Bake for 30 minutes. Serves 3 to 6 people.
Put half the Cool Whip with prepared pudding. Place one layer of graham cracker crumbs in pan. Then alternate pie filling and pudding mixture until you have used it all. Cover with remaining Cool Whip and refrigerate.
Blend	 cream cheese, onion, horseradish and Worcestershire sauce until of spreading consistency. Carefully separate slices of beef	and lay out each slice, slightly overlapping, about five across on a clean dish towel. Do this for about 3 rows, all slightly overlapping until you have a rectangle of meat.	Spread	with cheese mixture. Roll as for a jelly roll, using the dish	towel to help bring up all meat at the beginning of the roll. Press	along with fingers and roll until completed. When cold, use fingers to form a better roll. Just before serving, slice into 1 inch slices.
Preheat oven to 375°. Cream butter in large mixer bowl. Add sugar; beat until light and fluffy. Beat in egg and extracts. Gradually blend in flour, almonds and salt. Using pastry bag and large star tip, pipe dough into rosettes or stars about 1 3/4-inches in diameter onto unbuttered cookie sheets. Decorate with cherries, sprinkles or dragees, if desired. Bake 10 to 20 minutes or until pale golden. Remove from cookie sheets; cool completely on wire racks. Yields about 3 1/2 dozen.
Sprinkle chicken inside and out with seasonings. Place chicken on rack in roaster with lid. Place water in bottom. Bake, covered, at 500° for 1 to 1 1/2 hours.
Preheat oven to 325°. Beat eggs until foamy. Add flour, sugar, brown sugar and butter. Stir walnuts and chips in. Bake 55 to 60 minutes.
Beat eggs, add sugar, buttermilk, butter, vanilla and coconut last. Pour into greased pie dish. Bake at 350° for 25 - 30 minutes.
Combine potatoes with 4 cups water; bring to boiling. Cook, covered, about 15 minutes, until nearly tender. Drain. Stir sauce mix from potato mix, milk, vegetables and chicken together. Stir into potatoes. Bring to boiling. Reduce heat and cook 5 to 8 minutes until slightly thickened.
Sprinkle nuts over bottom of buttered 8 inch square dish. Put brown sugar, butter and water in 1 1/2 qt. casserole. Microwave on high for 5 to 6 minutes, stirring after 2 minutes until thick. Stir well, quickly spread over chopped nuts. Sprinkle chocolate over toffee. Cover dish so heat melts chocolate. Let stand 5 minutes. Spread chocolate evenly over top. Refrigerate to set. Turn out of dish and break pieces to serve.
Combine crumbs, oleo, peanut butter and sugar. Work together until smooth. Press mixture into a square buttered pan. Melt chocolate chips and spread over mixture. Let set, then cut into squares.
Preheat oven to 300°.	Reserve 1 cup of dry cake mix. In large mixing bowl, combine remaining cake mix, 1 egg and oil. Mixture will be crumbly. Press	crust mixture evenly into bottom and 3/4 way	up the sides	of a greased 13 x 9 x 2-inch pan. In same bowl, blend cream cheese and sugar.	Add 3 eggs and reserved cake mix; beat for 1 minute at medium speed.	At low speed, slowly add milk and vanilla; mix until smooth. Pour into crust.
Put everything in the blender and blend at high speed for 2 minutes. Pour into 4 individual ramekins. Chill for 8 hours or overnight.
Rinse scallops thoroughly. Heat butter in skillet. Stir in curry powder and saute for a minute or so. Coat scallops with pinch of salt and pepper. Add to skillet and saute, stirring for about 5 minutes until cooked through. Rinse and chop up green peppers and onions. Saute in skillet until tender. Return scallops to skillet and add cream. Heat slowly for about 2 minutes. Remove. Sprinkle chopped parsley and chives over scallops and serve alone or over steamed noodles.
Mix together peanut butter and sugar until crumbly; put into crust bottom (but save enough to sprinkle on top later).
In 5-quart Dutch oven combine ribs, water, salt and pepper. Bring to boil. Reduce heat, cover and simmer 1 hour. Add chicken, cover and simmer 25 minutes more. Add carrots, onions, tomatoes, potatoes, cabbage, squash or pumpkin, green pepper, parsley and garlic, cover and simmer 20 minutes more or until vegetables are tender. Spoon off fat or cool slightly, refrigerate several hours or overnight and lift fat from surface. Return mixture to heat. Bring to boiling. Season to taste with salt and pepper. Remove meat and vegetables from Dutch oven; arrange on platter. Garnish with additional parsley, if desired. Serve with bowls of broth. Makes 6 servings.
Chicken or beef must be cooked all day in crock-pot and then remove all fat and bones. Pull apart meat into shreds. Add 1 teaspoon of chili powder to meat and mix thoroughly. Heat up enough oil in a frying pan and fry each tortilla on each side for about 10 seconds. Drain on paper towels. You will have to add more oil as you go. Pour a thin layer of your enchilada sauce into a 9 x 12 baking dish. Place approximately 2 tablespoons of chicken on the edge of tortilla and then put cheese on top of meat and roll up tortilla. Place in baking dish. Do this until all tortillas are rolled up. Pour the rest of the enchilada sauce over the rolled tortillas, then top with cheese, onions, olives and green chiles. Bake at 375° for 35 to 45 minutes. Makes 4 to 6 servings.
Mix all the above together and place between two pie crusts and bake at 450° for 10 minutes. Lower heat to 350° and finish baking for 30 minutes. Make 1 (10-inch) pie.
Salt and pepper ribs as desired. Brown in baking pan in hot oven. Cover with foil; bake until tender. Drain off excess grease. Cover with barbecue sauce. Heat through, about 10 minutes. Serve.
Mix all ingredients together; place 1/2 teaspoon of the mixture in each square of won ton. Dampen 2 opposite corners of	the won ton with a little water; fold to form a triangle. Fold the 2 narrow ends together; press tightly. Fry in hot oil until light brown.	Drain and serve hot.
Combine first 3 ingredients; stir until sugar dissolves. Gradually add to nonfat dry milk, stirring constantly. Pour into 10 x 6 x 2-inch dish. Freeze until firm.
Mix all ingredients and refrigerate until stiff. Roll mixture into balls and place on greased cookie sheet. Bake 15 minutes at 350°. Good to freeze unbaked.
Preheat oven to 350°. Grease a 15 x 10 x 1-inch pan. Combine dry ingredients. Set aside. Combine margarine, sugars and vanilla. Beat until creamy. Add eggs; beat well. Add dry ingredients; stir well. Fold in chocolate chips. Turn into prepared pan. Bake at 350° for 30 to 35 minutes. Cool and cut into squares.
In a heavy Dutch oven, saute onions in oil until tender; then add garlic and cook a few minutes longer. Add tomatoes, blend well and cook a few minutes. Add tomato paste and a can of water to blend with ingredients. Add tomato sauce and all other ingredients except sausage. Add enough water to correct consistency. Add sausage and simmer for 2 1/2 hours, stirring occasionally to prevent sticking. Serve over vermicelli (very thin spaghetti) with hot crusty French bread and tossed green salad.
Cut broccoli into florets. Peel and chop the stems into small pieces. Cook broccoli in boiling water for about 3 to 4 minutes until tender-crisp. Drain and place in cool water; drain. In saucepan, heat oil and 3 tablespoons butter over medium heat. In a large saute pan, melt remaining 1 tablespoon butter and saute scallions and garlic for 2 minutes. Add wine and cook for 5 minutes. Add melted butter and oil, then blanched broccoli. Heat thoroughly. Put angel hair in serving dish and toss with broccoli mixture. Sprinkle with grated cheese and serve at once.
Mix together. Roll in small balls. Roll in sugar. Bake 8 to 10 minutes at 350°. Grease cookie sheet.
Drain peaches well; cut into pieces. Whip cream until slightly thickened; beat in egg yolk. Drizzle in honey; continue beating until thick and creamy. Fold in peaches and extract. Chill. Stir well before serving. Yields 1 quart.
Beat eggs slightly. Combine all ingredients and mix well. Pack lightly into prepared bird just before roasting. For 3 1/2 to 4 pound bird. Or pour into greased pan and bake for about 1 hour at 300°.
Precook whole cauliflower; drain. Place in ungreased shallow baking pan. Combine mayonnaise and mustard. Spread over top. Sprinkle with shredded cheese, then onion rings. Bake at 375° for 10 minutes, until cheese is melted. Serves 4 to 5.
Scrub and bake enough potatoes for 1/2 per serving. Let cool to touch. Cut in half and scoop out, leaving 1/4-inch sides and bottom. Put into large bowl. Mash potatoes with milk and melted butter to make piping consistency. Make small box instant mashed potatoes and put into first bowl. Add large can Parmesan cheese and 2 tablespoons garlic; mix well. Put into large piping bag with serrated tip and fill each skin with mound. Sprinkle paprika over top. You may refrigerate or freeze for future use. Bake thawed potatoes at 350° until tops start to brown. Serve immediately.
Cream together the shortening and sugar. Add eggs, one at a time. Mix flours and salt. Add this to the sugar mixture alternately with milk. Add flavoring and lemon juice; mix well. Pour into tube pan. Bake at 325° for 1 hour and 15 minutes.
Cut up chicken. Put in greased casserole. Melt cream cheese and soup together. Put over chicken. Cover with cracker crumbs and poppy seed. Drizzle with melted margarine. Bake at 350° for 30 minutes.
Mix all ingredients in a large bowl. With wet hands, shape the mixture into 40 small meatballs, using about a teaspoon for each. Place in two 9 x 13-inch pans. All this may be done ahead of time. About 30 minutes before serving, brown the meat balls in a 400° oven for 15 minutes. Remove all excess grease.
Dissolve gelatin and salt in boiling water. Add cold water and vinegar. Chill until thickened. Fold in vegetables and pour into 4-cup mold. Chill until firm, about 3 hours. Unmold. Garnish with salad greens. Yields 8 servings.
Prepare 2 pie shells. Preheat oven to 350°. Beat eggs, then add sugar.	Melt butter and add to mix. Add Karo syrup, salt and pecans. Mix until well blended. Pour into unbaked pie shells and bake approximately 55 minutes.
Cook first 5 ingredients to soft-ball stage, then add peanut butter. Stir until creamy. Pour into a buttered pan to cool.
Mix together and store in airtight container. Use 3 heaping teaspoonfuls for each cup. Add hot water to fill the cup.
Place chicken salad in mold. When it has molded, place on serving tray and place crackers around salad. Serves 40 people.
Add egg mixture to butter and sugar mixture. Pour into unbaked shell. Bake at 350°. Turn oven to 300° and bake until center no longer shakes (30 to 40 minutes usually).
Beat eggs and sugar together in a large mixing bowl until light and lemon colored. Beat in flour, buttermilk, butter, lemon juice and vanilla. Pour into pie shell. Sprinkle lightly with cinnamon. Bake at 375° in preheated oven for 20 to 30 minutes or until firm in center.
Mix together asparagus, peas, beans, pimento and eggs. Pour in sprayed casserole dish. Bake at 350° for 25 minutes. Sprinkle onion rings on top and bake 5 more minutes. Yield: About 8 servings. This can easily be doubled.
Mix all together and bake for 30 minutes at 350°. Serve with tortilla chips.
Chop crab. Add all other ingredients and mix well. Serve on a croissant or bread. Serves approximately 10 (1/2 cup) servings.
Cream sugar and shortening. Add egg yolks and beat in. Add dry ingredients alternately with buttermilk. Bake at 350° for 30 minutes.
Place mull and wine in large saucepan. Simmer over low heat for 20 minutes. Serve hot. Makes 6 (4 ounce) servings.
Blend flour, sugar and salt. Cut in lard until particles are size of peas. Beat egg; blend in vinegar and cold water. Sprinkle over flour mixture, a tablespoon at a time, tossing with fork to mix. Gather dough together with fingers so it cleans the bowl. Chill before rolling (even better after it has been frozen). Makes two 9-inch 2-crust pies and one 9-inch pie shell.
Peel and cube potatoes. Add onions. Cover with water and cook until tender. Drain water. Cover with milk. Add margarine; bring to boil. Mix cornstarch with a little water. Add to mixture until you feel it thicken. Simmer and stir for 5 minutes. Salt and pepper to taste.
Cook ground beef in large pan. Add to the cooked meat bean sprouts, green onions, cabbage, garlic powder and soy sauce. Cook until tender. Cool and drain.
Mix pudding with pineapple juice and Tang. Mix with fruit and let chill. Just before serving, add bananas and nuts to garnish.
Cook ground beef with the onion, tomatoes, pepper and salt. Add the chili powder. Cook for about 10 minutes. Add puree. Let simmer for 5 to 10 minutes.
Cook ground beef until brown. Drain. Add Village Saucery and continue cooking over medium-low heat. Put some lettuce in a large bowl. Add diced tomatoes. Put ground beef mix into large bowl. Stir all ingredients together. Crunch up tortilla chips and sprinkle in salad. Add taco sauce on top. If you choose, you can also add sour cream with taco sauce.
Add all ingredients except cream to blender. Cover and blend until smooth. Before serving, put blended ingredients into a large pot, bring to a boil and simmer for about 5 minutes. Add the cream, heating again to boiling. Season to taste. May also add diced and cooked carrots, potatoes and ham. Or serve sprinkled with chopped fried bacon. Serve hot or cold. Yields 9 servings.
Pour over the partially baked crescent rolls and bake 20 to 25 minutes until brown.
Bring to a boil and pour over drained cucumbers in large container with tight-fitting lid. A large Tupperware works well. Let set 24 hours. Drain liquid. Reheat and pour it back over cucumbers each day for 3 days. On the 4th day, reheat liquid and cucumbers to boiling. Fill sterilized jars and seal.
Cut salmon in serving sized pieces. To make marinade: Combine all of the other ingredients in a small non-metal bowl. Put salmon in a large non-metal container and pour the marinade over the fish. Marinade the fish for 10 minutes on each side. Discard the marinade. Place fish on a hot grill and cook for 4 minutes on each side or broil 8 minutes on each side until fork tender. Can be doubled for 4-6 pounds of salmon.
Combine sugar and cornstarch. Add corn syrup and water. Bring to a boil, stirring constantly, until thick and clear. Add gelatin, stirring until dissolved. Fill baked pie shell with fresh strawberries. Pour cooled mixture over strawberries. Chill 2 hours. Serve with whipped cream.
Combine all ingredients and beat until smooth. Serve with Ritz crackers, chips or Fritos.
Mix all ingredients except pecans until well blended. Form into a ball and roll in pecans. Serve with crackers or rye bread.