HumbleIntelligence/food-ner-1-Million huggingface dataset:
To jar of pickles add salt, pickling spice, alum and vinegar; fill with cold water and put lid on (do not need to refrigerate). Shake occasionally for a few days. This can be done whenever pickles are ripe. Before Thanksgiving or Christmas, drain water and rinse out spices. Cut pickles in 1/2-inch rings. Add 6 cups sugar and 8 tablespoons water. Refrigerate. Shake occasionally. Will keep in the refrigerator a long time.
In large saucepan, mix onions, butter and garlic. Cover and cook over low heat, until onions are tender. Stir in beef broth, Worcestershire sauce and pepper, bring to a boil; reduce heat. Cover and simmer for 15 minutes; ladle soup into 4 ovenproof soup bowls. Top each serving with toasted bread, shredded Swiss and Parmesan cheese. Broil 3 inches from heat until cheese melts, 45 to 60 seconds.
Mix and spread in 9 x 13 x 2-inch pan. Bake at 350° for 8 minutes. Cool.
Use wide mouthed gallon or 1/2 gallon jar. Bring all ingredients except cucumbers and onions to a boil. Cool and pour into jar. Add cucumbers and onions and store in refrigerator. Keep adding cucumbers as necessary.
Cream the butter, powdered sugar and salt. Add applesauce, cinnamon and vanilla. Gradually add 2 1/2 cups of flour. Shape by hand into small balls. Roll cookies in a mixture of 1/2 cup of sugar and 2 teaspoons of cinnamon. Place on cookie sheet and press with fingertips. Bake at 375° for 10 to 15 minutes.
Combine 1 cup sugar with 2 tablespoons flour or cornstarch and 1 cup boiling water in a saucepan. Put on stove and thicken. Add 2 tablespoons strawberry gelatin. Place strawberries in pie shell. Pour syrup over pie and chill.
Melt margarine, pour into baking dish. Combine sugar and flour in mixing bowl. Add milk, then pour into margarine. Add apple pie filling. Bake 35 minutes at 325°.
To the risen bread dough, add all the other ingredients, dissolving the soda in the water. Wash and drain thoroughly the currants and raisins. Pour the mixture into a greased pan and set it in a warm place to rise for 20 minutes. Bake in a moderate oven and when cool, ice and ornament with candied cherries.
Mix in oblong baking dish. Make biscuits out of the Bisquick mix and drop on top of the chicken mixture. Bake at 325° until biscuits are brown.
Beat eggs, then add sugars, vanilla, corn syrup, baking soda, butter, peanut butter, oatmeal and chocolate chips in order given. Mix well. Drop by teaspoon and flatten with fork dipped in flour. Bake in preheated 350° oven 10 to 12 minutes. Makes 4 dozen.
Cut tortillas in narrow strips and fry in oil until crisp. Pour up oil, except for 1 tablespoon. Puree garlic, tomato and onion in blender. Saute in oil (3 minutes). Add broth, chopped egg, cumin and pepper. Simmer 15 minutes. Place tortilla strips and cheese in bowls. Ladle soup over. Serves 4.
Cream butter, stir in sugar gradually, mixing well after each addition. Add egg and beat with a spoon until fluffy. In a second bowl, mix flour, baking powder and salt. Add to first mixture, alternately with the cream. Add vanilla, dip cherries into the batter, one at a time and remove with a spoon. Place on a well-buttered sheet. Bake in a 375° oven for 10 to 12 minutes. Makes 50 small cookies. Pitted dates may also be added.
Saute onion, bell peppers and celery and add to other ingredients. Top with grated cheese and heat until cheese melts at 425°.
Combine pineapple and apricot nectar in a saucepan; bring to a boil. Add gelatin, stirring until gelatin dissolves. Add cream cheese; stir until melted. Chill until the consistency of unbeaten egg white. Fold in carrots, pecans and whipped topping. Pour into an oiled 5 cup mold or 9-inch square dish. Chill until firm. Yield: 9 to 12 servings.
Boil eggs. Mix the mayonnaise, mustard, lemon juice, salt and red pepper. Put into egg halves. Sprinkle with chopped olives.
Melt margarine and blend in mustard, poppy seed, onion and Worcestershire sauce. Slice rolls in half. Spread margarine mixture on both sides of rolls with a rubber spatula. Layer ham evenly over bottom half of rolls. Top each with 1/2 cup grated cheese. Place top layer of rolls over cheese. Put rolls back into pans and cut. Heat rolls for 20 minutes at 400° covered with foil.
Use a wooden spoon. In a large bowl, dissolve yeast in water. Stir in honey. Add margarine, salt and only 2 cups of the flour. Stir in eggs and vanilla. Beat on low speed with mixer until blended. Increase speed to high; beat one minute. Stir in additional cup of flour. Cover and let rise in warm place until doubled in bulk, about 45 minutes.
In large bowl, combine all ingredients, except chicken. Mix to blend well. Add the chicken wings and toss to coat. Marinate at room temperature for 1 hour or overnight in the refrigerator.
Combine soup, milk and seasonings. Stir in vegetables and meat. Bake at 400° for 15 minutes. Cut biscuits into quarters. Remove dish from oven and place biscuit pieces on mixture. Bake 15 to 20 minutes or until biscuits are brown.
Cook macaroni as directed on package. Combine macaroni, cheese, tuna, pickles and onions in large bowl. Stir together mayonnaise, salt, pepper and garlic. Pour over mixture and toss. Cover and chill at least three hours. Good served on lettuce either in leaves or shredded.
Simply cut 1 pound boneless, skinless chicken into cubes. Shake with salt, pepper and flour. Brown in skillet with 2 tablespoons oil. Stir in 1 can Hunt's ready sauce (chunky Italian). Heat through and serve over favorite pasta.
Bring water and tea bags to a boil. Remove from heat. Let stand overnight. Remove tea bags. Add sugar. Stir until clear. Makes 10 to 12 gallons of tea.
Trim any fat from chicken; slice in thin strips. In a large nonstick skillet, heat oil. Add garlic and onion; saute until softened. Add chicken slices; cook until they turn white, 5 to	8 minutes. Add vegetables; stir-fry for 2 minutes. Add salsa; heat through. Meanwhile, bring a large kettle of water to a boil and cook spaghetti until al dente, 8 to 10 minutes. Drain in a colander, turn into a bowl and top with sauce. Makes 4 servings.
Thaw hash browns. Add onions, soup, sour cream, cheese and butter; mix. Put in buttered casserole dish. Bake 30 minutes at 350°. Remove from oven. Top with cornflake crumbs. Bake for 15 minutes.
Mix sugar, vinegar, catsup, Wesson oil, garlic and salt and boil 5 minutes. Pack banana peppers in hot, sterilized jars tightly. Pour hot liquid over peppers and seal.
Pour all ingredients in baking dish. Bake at 350° until beans are cooked down.
Cook noodles. While they are cooking, melt butter in frying pan on medium heat. Saute onion and garlic for 2 minutes. Add cream and boil rapidly until slightly thickened and large shiny bubbles form (about 2 minutes). Add noodles to pan and gently toss. Add 1/2 cup cheese and toss. Add another 1/2 cup cheese, salt and pepper to noodles and toss again. Sprinkle nutmeg and remaining cheese over top. Put top of pan on and let set to make sure cheese melts and doesn't get clumpy. Do the cheese little bits at a time as instructed or it isn't smooth and creamy. Serves lots. Cooking time is 15 to 20 minutes.
Place all ingredients raw in a 9 x 13-inch pan. Mix juice, tapioca, sugar and salt. Pour over raw veggies. Cover tightly with foil. Bake at 300° for 5 to 6 hours. Serves 4.
Drain pineapple, reserving juice. Brown pork in oil. Cover. Simmer 20 minutes. Remove. Saute vegetables. Remove. Blend jam, reserved pineapple syrup, vinegar and soy sauce. Stir a little sauce into cornstarch and ginger. Add to skillet; cook until mixture thickens. Stir in pork, vegetables and pineapple. Serves 4.
Mix water with buttermilk. Cook in deep fryer. Have oil hot. Drop with a teaspoon in hot oil. Cook until brown.
Preheat oven to 350°. Layer beans and onions in ungreased 2-quart baking dish. Mix ketchup, brown sugar, mustard, chopped bacon, salt and pepper; pour over beans. Add enough reserved bean liquid to cover. Put the fried bacon strips across the top of the dish. Bake for 1 hour.
Mix flour, sugar, eggs and oil together in a large mixing bowl. Add the vanilla, baking powder, salt, baking soda, squash and cinnamon into the large mixing bowl with the cream mixture. When batter is mixed thoroughly, add the chocolate chips. Pour the batter into a greased and floured Bundt pan and cook for 40 to 50 minutes. Cake can be frosted or just sprinkled with powdered sugar.
Dissolve jello in hot water. Soften the cream cheese; mix together with the pineapple juice. Cream thoroughly. When jello is cool, add cream cheese mixture, nuts, pineapple, celery and whipped cream; mix all together. Let stand in icebox.
Cook berries and apple peels in water to cover for 15 minutes. Cool and strain through two layers of cheesecloth or one of clean flannel, set in a strainer. Measure 8 1/2 cups juice. Prepare jelly according to directions for apple jelly that come with pectin. Use any proportion of apple to salal berries. More berries give darker color and tarter flavor.
For crust, unroll crescent rolls and pat into a 15 1/2 x 10 1/2 x 2-inch baking pan. Bake according to directions. Cool.
Crumble meat finely and add onion. Cook until pink in meat is gone. Put into casserole. Mix soup and milk. Add to casserole. Add beans, if desired. Top with Tater Tots. Can also use onion rings.
Sift flour in a bowl and add the mayonnaise and the milk, stirring well. Grease a muffin tin and fill about 1/2 to 3/4 full of the dough in each cup. Bake in preheated oven at 350° to 375° (according to your oven) until brown (about 20 minutes). Makes about 1 dozen.
Lightly grease a casserole dish with cooking spray and arrange chicken in dish. Salt and pepper the chicken. Place sauerkraut over the chicken breasts, enough to cover evenly. Place swiss cheese over top in an even layer. Pour thousand island dressing over top of the cheese and spread out with a spoon. Sprinkle with the parsley. Cover with foil and place into a 325 degree oven and bake for 1- 1 1/2 hours.
Brown ground beef; drain. Melt Velveeta in microwave. Mix ground beef, cream of mushroom soup, picante sauce and Velveeta. Heat in microwave. Serve warm with chips.
In a large skillet, brown meat and drain off excess grease. Stir in Italian seasoning. Spray the inside of the crock-pot with nonstick spray.
Brown meat and mushrooms and then mix well all the ingredients, except cheese. Place in a 2-quart casserole and cover with cheese. Heat oven to 300°. Cover casserole and bake for 35 minutes. Remove foil and bake 10 minutes more.
Measure all ingredients into mixing bowl. Beat at low speed or mix by hand until well blended. Drop by heaping teaspoonfuls 2 inches apart on ungreased baking sheet. Bake at 350° for 12 to 15 minutes. Remove immediately from baking sheet and cool. Makes 3 to 4 dozen.
Melt chips over low heat. Remove from stove; add noodles and peanuts. Drop on waxed paper. Cool.
Mix box cake mix using milk instead of water plus 1 teaspoon vanilla. Add 1/2 package coconut and bake according to directions in 9 x 13-inch pan. When done, punch holes in cake with fork. Mix 1/2 cup evaporated milk with 1/2 cup water, 1/2 cup powdered sugar and 1 teaspoon sugar and pour over cake while hot. Top with Cool Whip and coconut (1/2 package).
Mix sugar, syrup and peanuts together in a glass bowl. Cook on High for 4 minutes. Take out and stir. Cook 4 more minutes on High. Take out; add vanilla and butter and stir. Cook 1 more minute. Take out and add baking soda. Stir well and pour into a greased pan before it starts to harden. After cool, break into pieces.
Combine pecans, sugar, syrup and salt in a 2-quart glass platter or bowl. Microwave on High for 7 to 8 minutes, stirring once midway through cooking. Add butter and vanilla. Microwave on High for 2 minutes. Add baking soda; stir until foamy and spread quickly on greased cookie sheet.
Toast halves of English muffins or hamburger buns and butter them. Top with hot scrambled eggs (you can add your favorite fresh herb to the egg mixture before scrambling if desired). Sprinkle top with shredded Cheddar cheese (and more fresh herbs, if desired).
Stir cheese into dry ingredients until well coated. Beat egg with milk and stir into flour mixture until well blended, then add butter. Do not overmix. Bake in greased muffin tin at 350° for 20 minutes. Makes 24 servings.
Melt shortening in skillet over low heat. Shake steaks one at a time until coated. Save what is left in bag. Place steaks in skillet. Increase to medium heat and fry steaks for five minutes on each side until done. Remove steaks to platter. Put the coating mixture leftover in bag into skillet. Add water and stir well to mix meat scrapings and coating mix. Heat to boiling; stir and pour over steak.
Cut slits in lamb with tip of sharp knife; insert garlic slivers in slits. Sprinkle pepper and salt over lamb. Spread with mustard. Sprinkle with flour. Place lamb in shallow roasting pan. Drizzle on Worcestershire. Roast, uncovered, in a 325° oven until done, about 1 1/2 hours. Remove from pan to a heated platter and make gravy by adding a little flour and water to the drippings in the pan. Season with additional salt and pepper. Overnight refrigeration with seasoning before roasting will enhance the taste of this meat.
Combine all ingredients, except rice. Bring to a boil, then reduce heat to low and simmer 1 hour. Serve over hot rice.
Preheat oven to 475°. Divide ice cream among crepes and roll up. Place in ovenproof dish. Bake 2 to 3 minutes. Serve with cold chocolate sauce.
Mix 1/2 cup of crabmeat in deep bowl with cream cheese, onions, parsley and garlic; form into ball. Roll ball in Parmesan cheese. Put in serving dish. Mix remaining crabmeat, chili sauce and horseradish. Pour over ball when ready to serve. Serve with crackers.
In a heavy saucepan, combine sugar and milk. Put over medium heat; bring to a boil. Boil 11 minutes, stirring constantly. Remove from heat; add chocolate chips, margarine and vanilla. Beat with electric mixer for 20 minutes on high. Add 1 cup nuts. Pour into buttered pans and cool. Cut in pieces. Makes 4 pounds.
Cook and drain noodles. Heat the pork in a skillet until its crumbly and drain well. Melt the margarine with the flour and blend. Add milk and stir; then the cheese and stir until melted; then salt and pepper. Stir in noodles, pork, chicken, celery and pimentos. Grease a casserole and pour in hash. Cover with buttered bread crumbs. Bake about 30 minutes at 350° until brown and bubbly.
Combine cream cheese and margarine. Mix well. Add remaining ingredients and mix until well blended. Chill. Good to spread on any kind of bread. Serve with any Italian dishes.
Mix vinegar, sugar, mustard seed, salt, alum and turmeric in a large kettle. Bring to a good rolling boil and add cucumbers and boil until they turn white. Add dill to the jar bottoms, fill and seal while hot. Onion rings are delicious with them also.
Cream together sugar, butter and vanilla. Stir in flour and salt. Mix well. Shape into balls. Roll in sesame seeds. Place 2-inches apart on greased cookie sheet. Bake at 325° for 20 minutes. Makes 3 dozen.
Combine sugar, salt, celery seed, mustard, pepper and vinegar in a one-quart saucepan; bring to a boil. Boil 2 minutes. Remove from heat. Stir in corn, green pepper, pimientos and onion. Cool. Pour into a jar, cover tightly and refrigerate several days before serving.
Brown ground beef and onion. Drain off fat. Add rest of ingredients. Stir and simmer for 1 hour. Serves 10.
Brown hamburger with chopped onion. Drain grease and sprinkle on taco seasoning. Add can of Ro-Tel. Next, cut up corn tortillas and add to hamburger mixture. Mix in cream of mushroom soup. After mixture is thoroughly mixed, cover with Velveeta. Put lid on until cheese melts, then serve.
Measure the first 4 ingredients level, then sift into bowl. Add the next 5 ingredients, in order, to dry ingredients. Whip the egg whites and cream of tartar to very stiff peaks. Pour yolk mixture into egg whites; fold carefully. Bake at 325° for 55 minutes, plus 10 minutes at 350°. Turn pan upside down until cold.
Make cornbread using first three ingredients. Cool and crumble. Combine tomatoes, peppers, onion, pickles and bacon.
Mix 3/4 cup mayo with next 5 ingredients. Stir in next 3 ingredients. Turn into a 9-inch pie plate. Bake in 350° oven for 20 to 25 minutes or until bubbly. Remove; stir together potatoes and 1/4 cup mayo. Spoon around edge of pie. Broil 4 inches from heat until lightly brown.
Heat shortening, add ground beef and onions, cook until beef is brown. Add chili powder and salt, mix. Sprinkle noodles over top. Mix soup and water and pour over meat mixture. Cover, bring to steaming then lower heat and cook for 25 minutes. Sprinkle with cheese, cook another 5 minutes. Serves 8.
Cut steak into cubes. Brown cubed steak and put in bottom of casserole. Add rice and soup mixture. Cover and bake at 425° for 45 minutes.
Cover bottom of frying pan with olive oil. Heat oil until hot. Brown onion lightly. Add can of crushed tomatoes and sugar. Cover and simmer for 30 minutes. Add basil and Prosciutto and cook for 20 minutes. Serve over fusilli pasta.
Fry hamburger and sausage, stirring to break apart. Add onion, sweet pepper and spices. Cook until well done; drain all grease away. Combine meat mixture with spaghetti and stir together. Place in a 13 x 9-inch pan. Sprinkle Parmesan cheese over top, then sprinkle Mozzarella cheese over top. Bake in 350° oven for 15 minutes or until cheese is melted and serve.
Soften cheese. Mix all ingredients except nuts. Form into a ball. Roll in chopped pecans. Half of this recipe makes a large cheese ball. Refrigerate.
Mix thoroughly together. Pour into unbaked pie shell. Bake 45 minutes in slow oven (350°).
Mix jello according to directions. Add strawberries, pineapple, pecans and bananas. Pour half the mixture in jello mold and, when it is firm, spread sour cream on top and then add rest of jello mixture. Chill until firm.
Spread cookie dough on pizza pan to form crust and bake as directed on package. Let cool. Mix cream cheese and sugar for sauce and spread on crust. Add fruit in circular motion and continue until all crust is covered. The bananas make a good first layer.
Beat egg whites until it forms fluffy peaks. Set aside. Bring sugar, Karo and water to a boil. Heat until it reaches hard ball stage. (When drops solidify when added to cold water.) Slowly add hot mixture to egg white while beating at high speed. Continue mixing until mixture is more solidified and gets a dull appearance. Add vanilla. Scoop onto wax paper in golf ball size pieces. Allow to cool. Maraschino cherries and juice can be added when mixing if desired.
Mix mayo and sour cream together; set aside. Put together the day before. Layer in this order (do not mix). Cover with Saran Wrap and press down together to mellow flavor.
Brown ground beef in shortening in large skillet. Add onion, tomatoes, ketchup, steak sauce, green pepper and parsley. Simmer for 30 minutes. Cook macaroni and drain.
Mix all ingredients well and freeze. Take out of freezer to thaw and allow to get slushy.
Combine dry ingredients. Combine egg and milk with a fork and stir into dry ingredients. Fold in chopped apples. Drop by cooking spoon size mounds into hot vegetable oil and fry until well browned on both sides. Drain on paper towel. Keep warm while all are being fried. Serve sprinkled with powdered sugar or with syrup on the side or both.
Combine all the ingredients. Place into casserole. Top with bread crumbs. Bake 30 to 40 minutes at 350°. Serves 6 to 8.
Dissolve jello in boiling water. Add pineapple and juice. When semi-set, stir in sour cream and nuts. Serves 12.
Beat all together. Put in a 9 x 13-inch pan. Bake 1 hour.
In a small saucepan, bring pineapple and sugar to boil and then turn off. Mix gelatine in water until dissolved. In large bowl, cream the softened cream cheese. Gradually stir in the hot pineapple, then add gelatine and mix well. Add the mandarin oranges, cherries, 2 tablespoons of cherry juice, marshmallows and coconut. Stir well. Cool and refrigerate until mixture is set. Keep refrigerated to maintain firmness.
Filling: Cook dates with 1 Tbsp. butter and 1/4 c. water on medium heat for about 20 minutes, stir often. Set aside to cool.
Mix pudding mix with milk until smooth and thickened. Stir in Eagle Brand milk and whipped topping. Add lemon juice. Layer bananas with vanilla wafers in large bowl. Pour pudding mixture over all. Chill before serving.
Preheat oven to 350°. Wash chicken. Dip in Ranch dressing. Roll in mixture of seasoned salt and Italian bread crumbs. Bake for 45 minutes or until done.
Mix ingredients together and use enough buttermilk to make stiff batter. Heat deep fryer. Dip small spoons of batter and drop in grease. Brown and drain.
Mix all by hand. Cream butter. Beat in sugar until light and fluffy. Add eggs, one at a time, without previous beating. Beat well after each egg. Sift all dry ingredients together in separate bowl. In another bowl, mix together the honey, brandy and vanilla. Add a little honey mixture to butter, alternating with flour mixture. Add fruits and nuts. Grease cookie sheet lightly. Drop by teaspoonfuls, 2 inches apart. Bake at 350° for 10 to 11 minutes.
In a large roasting pan in a 400° oven, melt butter. Remove pan from oven. Cut potatoes in bite size chunks. Place chicken, potatoes and garlic in pan. Sprinkle with 1 teaspoon salt. Turn ingredients to coat with butter; arrange chicken skin side up. Bake 40 minutes, basting occasionally with drippings. Mix syrup and 1/2 teaspoon salt in a cup. Brush chicken with syrup mixture and spoon drippings in pan over potatoes and chicken. Bake 20 minutes longer, until chicken and potatoes are fork-tender.
Brown pork; add onion. Cook 3 minutes. Add all ingredients. Bring to boil; lower heat and cook 10 to 12 minutes.
Peel and slice the zucchini. Put in microwave bowl with lid. Sprinkle the butter on. After that, sprinkle the black pepper and Parmesan cheese on. Cover bowl with lid and put in microwave for 5 minutes, then 2 to 3 minutes on High.
Mix all ingredients together. Bake in buttered or sprayed 3-quart casserole at 325° for 40 to 45 minutes.
Grease or spray baking dish with Pam. Add diced potatoes. Mix sugar, flour, spices and salt together; sprinkle over potatoes. Add lemon juice to water and pour over potato mixture. Slice oleo over the potatoes. Bake, covered, at 350° for 1 hour.
Sift dry ingredients (flour, cocoa, salt, sugar and soda) into 9 x 13-inch square pan. Add liquid ingredients. Blend with fork; don't mix. Bake at 350° for 25 to 35 minutes. If mixed in bowl, recipe will make 2 (9-inch) cakes, 3 (8-inch) cakes or 2 1/2 dozen cupcakes.
For dressing, place vinegar, basil, salt, pepper and sugar in food processor or blender. With motor running, add oil in slow, steady stream until oil is thoroughly blended.
Mix all ingredients together; pour in 9 x 13-inch baking dish. Bake at 350°, uncovered, for 45 minutes or until rice is tender. Stir while cooking.
Mix dry cake mix, 1 egg and oil until crumbly. Reserve 1 cup; pat in ungreased 13 x 9 x 2-inch pan. Bake 15 minutes at 350°. Beat cheese, sugar, lemon juice and 1 egg until light and smooth. Spread over baked layer. Sprinkle remaining crumbs. Bake 15 minutes. Cool, then cut.
Mix with spoon, then knead by hand. Makes 1 1/3 pounds. Store in cool place. Shape as desired.
Make pudding as directed. Layer as follows in a 9 x 13-inch pan: wafers, pudding, bananas, Cool Whip and nuts.
Grease 9 x 13-inch pan. Press hash brown potatoes in pan and brush with melted butter. Bake at 425° for 25 to 30 minutes. Remove from oven and cover with ham, cheese and onions. Beat milk and eggs and pour over top. Bake at 350° for 30 minutes.
Brown hamburger meat and onion. Add green chilies and sour cream. Mix well. Spoon a little of mixture into each tortilla. Add shredded cheese on top. Roll up and place, seam side down, in Pam-sprayed Pyrex. Mix together soup, green sauce and milk. Pour over enchiladas. Cover with shredded cheese. Cover with foil and bake in preheated 350° oven for 30 to 40 minutes.
Beat all ingredients together in a large bowl on low speed for 30 seconds, then on high speed for 3 minutes. Bake at 350° in long pan for 45 minutes, in round 9-inch pan for 35 to 40 minutes or in an 8-inch pan for 40 to 45 minutes. Top with caramel icing.