HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients and boil for five minutes. Pack your pickle chunks into pint jars. Pour the juice over and fill jars leaving 1/2 inch of space at top of jar. Wash off the top of the jar and put lid and ring on jar. Put into canner and cover jars with hot water. Make sure they boil for five minutes. Take jars out of canner and put on dry cloth to cool. Makes about 10 pints.
Combine 3/4 cup flour, sugar, salt and undissolved yeast. Heat milk, water and margarine to 120° to 130°. Add to dry ingredients and beat 2 minutes at medium speed, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes. Work in balance of flour and knead to make a smooth, elastic dough. (When you press your finger into the dough a slight indention remains.) Place in greased bowl. Cover with damp cloth (wax paper between dough and cloth) and allow to rise to double in bulk.
Blend all ingredients together, except cheese and meat in a blender. Pour into a greased 9-inch pie pan. Press cheese and meat into the mixture. Bake at 350° for 40 minutes. Let rest 10 minutes before cutting.
Sift flour once; measure. Add baking soda, salt and sugar and sift again. Combine milk, egg and shortening. Add to flour mixture, stirring only enough to blend. Turn into greased muffin tins. Bake in hot oven (425°) for 20 to 25 minutes. Makes 12 muffins.
Cream shortening, white sugar, egg, brown sugar and persimmon pulp together. Add flour, cinnamon, vanilla, raisins or dates, nutmeg, salt, baking powder and chopped pecans. Drop by teaspoonfuls on cookie sheet and bake at 350° for 20 minutes.
Saute onion, garlic and green onion in oil until tender. Remove from pan and set aside. Skin and bone chicken breasts and pound flat. Mix flour, salt and pepper. Dip chicken into flour mixture. Lightly brown chicken in butter 2 to 3 minutes per side. Add sauteed onion and garlic. Over high heat, add the sherry, lemon juice and capers. This should thicken to a nice gravy; if too thick, add broth or wine. Serve breasts topped with lemon slices, sauce and chopped parsley.
Make the same recipe again, omitting the oil. Heat to a boil on the range. Remove and cool. Reserve this mixture for the basting of the chicken when it is on the grill.
Boil first 4 ingredients. In cheesecloth bag, add tea leaves, mint and cloves and put bag in mixture. Cover and steep for 1 hour. Strain and add hot water to dilute to taste. Serve hot or cold.
Cook macaroni according to package directions, omitting salt; drain. Rinse with cold water and drain. Combine pasta and remaining ingredients, except lettuce, tossing well. Chill. Spoon into a lettuce lined bowl. Yields 8 servings.
Cream butter and sugar. Add egg. Blend in bananas and lemon juice. Sift dry ingredients together and add to sugar mixture alternately with sour cream. Pour into well-greased 9 x 5-inch loaf pan. Bake at 350° for approximately 50 minutes (until tester comes out clean). Cool before slicing.
Mix flour, sugar, corn meal and nutmeg. Add butter. Add slightly beaten eggs. Add milk and flavoring last. Pour into unbaked pie shell. Bake at 350° for 30 to 35 minutes. Do not overbake.
Mix pudding with pineapple and juice. Add other ingredients and mix well. Chill before serving.
Beat peanut butter, brown sugar, sugar and vanilla until creamy. Beat in eggs and flour. Stir in 3/4 cup chocolate chips. Spread in 9 x 13-inch pan. Bake at 350° for 25 minutes. Immediately sprinkle with remaining chips. Let stand 5 minutes and spread over top.
In a 9 x 12-inch or 11 x 13-inch casserole dish, mix the soup with both cans of Veg-All (drain liquid from 1 can) and add the chicken. Spread evenly. In a separate bowl, combine Bisquick, milk and butter. Pour batter over top. Bake at 350° until batter is set (approximately 35 minutes). Dot top with butter during the last few minutes for a nice, golden crust.
To mayonnaise, add prepared mustard, dry mustard, vinegar, garlic salt, curry powder, grated onion and horseradish. Mix all ingredients and chill.
Mash cream cheese and avocados; mix. Add mayonnaise. Dissolve Jell-O with 2 cups hot water. Add 1 cup additional water and pineapple with juice. Combine gelatin mixture with cheese and avocado mixture. Mold in individual molds and serve on lettuce leaves.
Boil first three ingredients for 5 minutes, then add next three ingredients. Pour over popcorn. Bake in oven at 250° for 45 minutes. Stir well every 15 minutes.
Boil chicken and let cool. Tear chicken into small strips. Put into pan and add taco mix and 3/4 cup water. Simmer for 10 minutes. Cut up peppers and onion. Saute in another pan until tender. Heat shells in oven. Spoon chicken into shells and top with pepper, onions and cheese.
Combine the first 4 ingredients in a large saucepan; bring to a boil, stirring until sugar is dissolved. Reduce heat and simmer 5 minutes. Strain mixtures, discarding spices. Gradually add fruit juice to hot mixture and heat thoroughly. Garnish with orange slices if desired. Yields 10 cups.
Beat oil, sugar, eggs and milk. Add flour, baking powder and salt. Mix together, then gradually add raisins. Bake one hour in greased Bundt pan.
Heat oven to 350°. Stir all ingredients in a large bowl until well blended. Pour into thawed pie shell and bake 50 to 60 minutes, until top and crust are golden and a pick in center comes out clean but oily. (May be jiggly in center.) Cool on wire rack. Serves 6 to 8.
Cook squash and drain. Melt butter and mix with stuffing, divided in half. Mix soup and sour cream. Stir in half of stuffing mix and other ingredients. Place in buttered baking dish. Spread other half of stuffing mix on top. Bake at 350° for 1 1/2 hours.
Stir together sugar and cocoa. Add milk; stir until boiling. Use cold water ball method for hardness test. When done, beat in vanilla, butter and nuts, if wanted (black walnuts or pecans).
Drain the liquid from the pickles. Slice each pickle into chunks. Put pickles back in jar. Combine the rest of ingredients in a pan and bring to a boil; boil for 2 minutes. Pour hot mixture over the pickles in the jar. Replace cover, cool and refrigerate. Let stand 4 days to bring out flavor.
Drop. Bake at 350° to 375° for 10 to 12 minutes. I double it. (Double everything!) I do not grind nuts and raisins. I do chop up the nuts. Good Luck!
Mix ingredients together. Use any type of fruit. Put into any kind of pan for a cobbler. Bake at 350° for 1 hour.
Combine eggs, flour and sugar; beat well. Add cheese and corn. Stir in about 3/4 of the bacon. Turn mixture into an ungreased baking dish; sprinkle remaining bacon over top. Bake at 350° for 30 minutes or until a knife inserted in center comes out clean. Makes 8 servings.
Mix together. Spread in glass baking dish (9 x 13-inch). Store in refrigerator until ready to use. Cover with crushed potato chips (large bag). Bake at 350° for 30 minutes.
Cook the above ingredients to 260 degrees or soft crack stage. Pour over 2 quarts salted popcorn. Mix thoroughly and mold into balls.
Combine first 5 ingredients in heavy saucepan. Cook over medium heat, stirring constantly until smooth and thick. Let cool completely and fold in whipped cream. Serve with fresh fruit.
Mix cheese, marshmallows, pineapple and Cool Whip together. Spread in a 9 x 13-inch pan. Dissolve Jell-O in hot water; add cold water. Pour over cheese mixture. Let set and serve.
Melt chocolate pieces, cream cheese and evaporated milk. Add nuts and vanilla; set aside.
Mix dry ingredients. Add pumpkin, oil and eggs. Pour batter into lined muffin tins. Bake at 350° for 30 minutes.
Preheat oven to 350°. Combine first 5 ingredients in a small bowl, stirring to form a streusel. Set aside. Place potatoes in a Dutch oven. Add water to cover. Bring to boil, cover, reduce heat and simmer 30 min. or until tender. Drain well. Mash in a large bowl. Stir in 1 cup streusel, sugar, vanilla, egg white and milk. Spoon into a 2 qt. casserole coated with cooking spray and top with remaining streusel. Bake at 350° for 45 min. Serves 8.
Mix well and chill dough. Make balls and place on ungreased cookie sheet. Dip bottom of glass in sugar and press on cookie ball. Bake at 350° for 10 minutes.
Put first 4 ingredients in pot; bring to a boil. Boil 6 minutes. In a large bowl, put semi-sweet and German sweet chocolate chips, marshmallow cream and nuts. Pour the boiling syrup over the chips. Stir until well mixed. Pour into buttered pans and cool. Cut into squares.
Mix with fork until crumbly the first 5 ingredients. Slice apples in long dish and sprinkle mixture over them. Dot with butter and cinnamon. Bake in 350° oven until apples are tender. This is also great with peaches.
Saute mushrooms in butter. Blend in flour, salt and Accent. Stir in cream and cook until thick. Add lemon juice and chives. Blend well. Cut crust off bread and roll until thin, using rolling pin. Spread with sauce and roll up (jelly roll fashion). Freeze on cookie sheet in single layers. Keep frozen until ready to use.
Heat oven to 325°. Melt oleo in Bundt pan. You must use a Bundt pan. Stand rolls of biscuits in pan on sides. Bake 35 minutes at 325°. Invert on platter. Makes a beautiful loaf of pull apart bread.
Combine Ricotta cheese, 1 cup Mozzarella cheese, egg, salt, pepper and oregano in a large bowl, stir well. Spread 1/2 cup spaghetti sauce in a greased 9 x 13-inch dish. Place 1/2 of noodles over sauce, 1/2 cheese mixture. Repeat layers. Top with noodles, sauce and 1/2 cup Mozzarella cheese. Pour water around edges, cover with foil. Bake 1 hour and 15 minutes at 350°. Cool 15 minutes.
Cook onion and green pepper in butter until tender. Stir in sugar, flour, salt and pepper. Add squash and tomatoes. Cook over low heat just until vegetables are tender. Serves 6.
Cut cabbage in quarters, slice thin, discard white heart. Place in 20-quart pot with metal place in bottom to prevent burning; add more cabbage as it cooks until it all fits in pot. Add water, simmer for 2 hours without lid. Stir occasionally. Put lid on and cook for another hour. Add jelly, vinegar and caraway seed; continue simmering for one more hour. Turn off and let sit overnight. Put into jars and refrigerate.
Beat eggs and sugar together; add condensed milk, evaporated milk and vanilla. Stir in mashed peaches and pour into a 1 1/2-gallon ice cream freezer. Fill freezer to full line with whole milk. Freeze according to freezer directions.
Mix ingredients and drop on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Remove from cookie sheet and cool.
Melt margarine in a 9 x 13 casserole dish. Add uncooked rice. Stir in soup and water. Mix in vegetables. Place pieces of chicken on top of rice mixture and bake at 350° for about an hour or until chicken is done and rice is not soupy. Serves 2 to 4.
Mix. Drop on ungreased cookie sheet. Bake at 350° for 12 to 15 minutes.
Mix and pour into skillet or griddle. Fry; turn when bubbles and brown.
Put crackers in large bowl. Mix oil and seasonings. Pour over crackers and toss several times over the next hour.
Heat oven to 350°. Grease square pan. Beat brown sugar and butter until fluffy. Stir in baking mix and nuts until mixture is crumbly. Reserve 1 cup. Press remaining mixture in pan and bake 12 minutes.
Have butter and cheese at room temperature. Blend these together with fingertips. Add flour, gradually blending well. Add garlic salt and Tabasco and mix well. Break off small bits and flatten in palm of hand. Use only enough dough to wrap completely around olives. Place on cookie sheet. Bake at 375° for about 15 minutes or until lightly browned. Do not overcook.
Combine all the mixture, except the pecans. Work into a ball; roll into the chopped pecans. Refrigerate.
Thin dry starch with cold water. Add enough boiling water to make 1 quart. Add Climatine. Use when hot. Brush on thick, let dry and pour hot water over. Best to do outside.
Saute meat lightly. Add seasoning, sauce and water. Mix well. Bring to a boil. Reduce heat and simmer uncovered for 15 minutes. Add tortilla chips. Pour into casserole dish and bake at 400°.
Start heating oven to 400°. Grease two 8 x 8 x 2-inch pans. In a double boiler, melt chocolate and shortening; remove from water. Add sugar, eggs, then flour, salt and vanilla. Stir well. Pour into pans. Sprinkle with nuts. Bake 12 minutes or until done. Cool in pan. Cut into 32 (2-inch) squares.
Heat oven to 375°. Mix margarine, sugars and eggs together. Stir in flour, baking soda and salt. Stir in nuts and chocolate chips. Drop dough by rounded teaspoonfuls, about 2 inches apart, onto greased cookie sheet. Bake for 8 to 10 minutes. Cool slightly and remove from sheet. Makes 6 dozen.
Combine instant breakfast drink, sugar, instant tea, spices and salt. Store in tightly covered jar.
Combine all ingredients. If made ahead of time, save tomato and chips until right before serving, then toss dressing in.
Thoroughly combine all ingredients. Shape into 4 to 6 patties. Broil or grill to desired doneness, brushing lightly with additional Kikkoman. Makes 4 to 6 servings.
Mix all together. Put in a 13 x 9 x 2-inch pan. Bake 25 to 30 minutes at 350°.
Mix cream cheese, softened butter and flour together. Scoop out small amount of dough, about the size of a walnut, and place in mini-muffin pan. Press dough evenly around sides and bottom, leaving a pocket for the filling.
Brown ground beef and drain. Add margarine and flour. Stir and cook for 2 to 3 minutes. Add remainder of ingredients and stir. Simmer until vegetables are tender for approximately 2 hours.
Melt shortening in large skillet. Add pork chops and brown quickly on both sides. Remove chops and drain all but 2 tablespoons fat. Cook onion and green pepper until soft. Ad tomato sauce, water, sugar and seasonings. Heat to boiling and cook for 5 minutes. Arrange potatoes in 9 x 13-inch baking dish. Place pork chops on top of potatoes and pour sauce over all. Cover casserole with lid or foil and bake at 350° for 1 hour. Remove cover and sprinkle with cheese. Bake 15 minutes more.
Flour and grease 9 x 13-inch pan. Combine 1 package of cake mix with 3/4 cup melted butter, 1/3 cup evaporated milk and 1 cup nuts. Stir and put 1/2 of dough into pan and bake at 350° for 6 minutes. Sprinkle chocolate chips over baked crust. Then combine 1/3 cup evaporated milk with 1 package caramels and melt together over low heat. Spread caramel mixture over chocolate chips, then spread remaining 1/2 dough over caramel mixture. Return to oven and bake at 350° for 15 to 18 minutes.
In saucepan, combine vinegar, water and seasonings. Bring to a boil and boil for one minute. Place vegetables in a salad bowl. Pour dressing (hot) over vegetables and refrigerate several hours, stirring occasionally. Serves 8, 30 calories each.
Sift the dry ingredients together. Rub the shortening into the dry ingredients until it resembles a fine meal. Beat the eggs, orange flavoring and water together on high speed. Add this to the meal like mixture and mix together. Even though it seems dry, do not add more liquid. Turn this out onto a floured board and knead until a smooth ball is formed. Let the dough rest about a half hour, then roll into a thin sheet of dough, about 1/8 of an inch thick. Cut into strips the size of a shell you desire. Wrap around a metal or wood form and seal edges together with water. Fry in deep hot 360° fat until brown. Cool and fill with whipped Ricotta cream, sweetened to taste and flavored with cinnamon and vanilla. Roll in powdered sugar.
Select the best man you can find, and brush him carefully to rid him of	all indifference. Be careful not to beat him as you would an egg, for	beating will make him tough and apt to froth at the mouth. Lift him gently into the home preserving kettle, and tie him with strong bonds of affection which are not easily broken. Do not sear him with sarcasm, as that causes spitting and sputtering,	which may ultimately result in spontaneous combustion. Scramble when difficulties arise. Do not soak him in liquor either as excessive alcohol will make him mushy and spongy with your friends, and stewed husbands have never been popular. It is best to let	him simmer tenderly at will; to blend tactfully with dressing and seasonings. Stuff him one hour before taking out or before asking a favor of him. A little caress will often add to his tenderness. Flavor him with the oil of happiness, an ounce of understanding, and bushel of laughter and fun. Should he seem weak or troubled with feminine infatuation, smother him with onions and garlic, and treble your charms.
Dissolve jello in boiling liquid (the reserved pineapple juice and water). Set aside. Beat cream cheese until smooth. Gradually add evaporated milk and beat well. Slowly stir milk mixture into gelatin. Stir in rind and orange juice. Add pineapple and mandarin oranges. Pour into 6 cup mold which has been lightly brushed with oil. Refrigerate several hours or overnight.
Preheat oven to 350°. In medium bowl, combine beans, milk, soup, pepper and 1/2 can French fried onions. Pour into 1 1/2-quart casserole. Bake, uncovered, for 30 minutes or until heated through. Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown.
Brown beef and onion in large, heavy skillet. Add tomatoes, chili powder and okra. Add garlic powder, salt and pepper to taste. Simmer until okra is tender.
In a large skillet, brown beef and onion over medium heat; drain fat. Add tomato sauce and seasonings. Bring to boil; simmer 5 minutes.
In a medium saucepan, combine all of the ingredients. Over medium heat, cook the mixture for 4 to 5 minutes, or until it thickens and pulls away from the sides of the pan. With a spoon, transfer the clay to a pie tin. Cover with a damp cloth and allow to cool. On a flat surface covered with waxed paper, knead the clay 2 minutes. Sculpt as desired, then allow to dry overnight on a piece of waxed paper. Paint with acrylic colors and shellac. Store any remaining clay in a resealable bag.
Mix together. Press into 8 x 12-inch baking pan. Bake at 350° until lightly brown. Cool.
Put all together and cook in crock-pot for 5 to 6 hours on high.
Dissolve jello in boiling water. Stir in mayonnaise. Stir until dissolved. Add Pet milk and other ingredients. Pour into oblong cake pan. Refrigerate.
Grind zucchini, onions and green and red peppers. Add salt. Set overnight. Drain and rinse. Add remaining ingredients and mix well. Bring to a boil. Lower heat and simmer for 30 minutes, stirring	occasionally. Pour into hot jars. Seal and process for 5 minutes.
Flatten each chicken breast half to 1/4-inch thickness between waxed paper. Divide ham and Swiss cheese among chicken breasts. Roll each chicken breast up and secure with a wooden pick. Mix corn flakes, parsley and paprika. Dip chicken into buttermilk. Coat evenly with corn flake mixture. Place chicken, seam sides down, in greased square pan (9 x 9 x 2-inch). Bake, uncovered, in 425° oven for 35 minutes; remove wooden picks. Makes 6 servings.
Bring to a boil water, vinegar and salt. Pour over packed cucumbers. For each quart of packed cucumbers, add 1 big piece of fresh dill, 1 small hot pepper and 1/2 to 3/4 teaspoon garlic. The smaller the cucumber, the better the pickle. Serve cold.
Combine beef, onion, salt and pepper in a large skillet. Cook until meat is lightly browned, stirring to crumble. Drain. Stir in soup, catsup and mustard. Simmer 15 minutes. Serve on buns.
Cook macaroni according to directions. In skillet, melt oleo; add broccoli and chopped onion. Heat until broccoli separates. Mix Cheez Whiz and Pet milk. Pour into shallow baking dish. Bake at 350° for 15 minutes. Sprinkle onion rings on top of casserole and bake an additional 15 minutes.
Mix all dry ingredients; blend well. Add rest of ingredients and blend until smooth. It is not necessary to grease the pan. Bake at 350° for 30 to 35 minutes or 20 to 25 minutes for cupcakes. Makes 12 cupcakes or 1 layer. This recipe is great for heart patients - low cholesterol.
Melt 2 to 3 cubes of white chocolate candy in the microwave. Dip the peanut butter sandwiches in chocolate. Lay them on wax paper to cool.
Cut steak into 1/2-inch strips. Remove any fat. Pat dry with paper towel. Sprinkle with salt and pepper. Melt 1 tablespoon margarine in frying pan. Add meat; cook and stir until brown. Remove meat from pan; set aside. Cook onion and mushrooms in same pan until tender. Return meat to pan. Mix the broth, mustard and catsup; pour over meat. Cover; simmer for 1/2 hour. Make paste of flour and water; stir into pan. Cook, stirring constantly, until thick. Add yogurt or sour cream; do not boil. Serve over cooked noodles.
Halve eggs and place in middle of serving dish. Remove any shells or veins in shrimp. Arrange in circle around eggs. Add cream to mayonnaise; stir until well blended. Pour over eggs and top with dill sprig.
Mix everything together and store in an airtight container. Use 1/3 cup of mix with enough hot water to fill a mug. Makes a lot but it will all be gone when winter's over!
Quarter head of cabbage; chop coarsely, cutting out stem. Put fat in frypan. Saute onion in fat. Put cabbage and cut apple in. Put sugar, vinegar, salt, red wine and sauteed onion in. Put cinnamon stick in ingredients. Cook in boiling pan. Steam rather than boil. Stir ingredients well and cook until done.
Combine all ingredients. Bring to a boil, reduce heat and simmer 10 minutes. Strain, discarding fruit and cinnamon sticks. Serve hot. Yield: 1 gallon.
In saucepan, combine soup, broccoli and Worcestershire sauce over medium heat. Heat thoroughly, stirring often. Serve over rice. Makes 2 servings. Preparation time: 10 minutes. Cook time: 5 minutes.
Place in a cheesecloth bag and add to the mixture. Boil all ingredients together for 30 minutes. Remove the bag of spices. Put into sterilized jars and seal.
Heat oven to 400°. Mix meat, soup mix, egg, pepper, water and bread crumbs. Press onto bottom of 15 x 10-inch baking pan. Prick meat mixture with fork. Bake 10 to 15 minutes or to desired doneness. Drain.
Mix all ingredients. Pour into a pie pan. Bake at 350° for 25 minutes. If doubling recipe, pour into a 13 x 9-inch pan.
Beat the eggs lightly in a bowl, blending in the milk, salt, Worcestershire sauce and pepper. Cut the cream cheese into small pieces and add to the mixture along with the vegetables and cheese. Melt the margarine in a skillet. Pour in the egg mixture and cook over a low heat. Gently lift eggs from the bottom occasionally to allow uncooked portion to flow underneath. Serve when firm but still moist. Garnish with the chives. Serves 5 to 6 people. This can also be cooked in an omelette pan.
Cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Fold in flour alternately with combined milk and extracts. Pour into greased and floured 10-inch tube pan. Bake at 325° for one hour and 20 minutes.
Preheat oven to 425°. Cut hot dogs lengthwise about three-fourths through. Fill each with 1 tablespoon relish; set aside. In medium bowl combine biscuit mix, cornmeal, paprika and mustard. In 1-cup measure beat egg slightly with fork, add enough milk to make 3/4 cup. Make well in center of dry ingredients. Add milk mixture, all at once, stirring just to blend. Turn dough onto lightly floured surface; knead 12 to 15 times. Roll out into 12-inch square. With floured sharp knife cut 9 squares (about 4 inches each). Wrap a square around each frank, leaving ends exposed. Place, seam side down, on cookie sheet. Bake 10 to 12 minutes.
Sprinkle potatoes with sugar and vinegar. Add onion, seasoning and mayonnaise; toss to mix. Carefully fold eggs in. Chill; garnish with parsley and cherry tomatoes or tomato wedges and deviled egg. Yields 4 servings.
Cook together hamburger, onion and pepper (until not red). Mix all together, then put all in casserole and cover with foil. Bake one hour at 350°. Take foil off; put grated Cheddar cheese on top. Put back in oven for 5 minutes.
Place yams in 13 x 9 x 2-inch baking dish. Bake in 325° oven for 15 minutes. In saucepan, mix remaining ingredients. Stirring constantly, bring to boil and boil 5 minutes. Pour over yams. Bake, basting often, 15 minutes more. Serves 6.
Heat oven to 350°. Grease 9-inch square baking pan. In small heavy saucepan over very low heat, stir butter and unsweetened chocolate until melted and smooth. Remove from heat, cool.