HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat to boiling point. Cut cucumbers in strips and stand on end in jars. Add boiling liquid over cucumbers in jars. Put jars in warm water and bring to boiling point.
Mix all ingredients together. Form into 3 rolls. Roll in powdered sugar. Wrap each log in heavy foil. Store in refrigerator 2 to 3 weeks before cutting. Slice in thin slices as needed.
In medium bowl, combine all ingredients; mix well. Shape mixture into 4 patties. Broil or grill patties 4 to 6 inches from heat 10 to 15 minutes or until browned on both sides and no longer pink in center. Serves 4.
Coat the steak with flour, salt, pepper and paprika; brown well on all sides in small amount of oil. Add the water; simmer in covered pan for 1/2 hour. Put in casserole dish with the soup and 1 can water. Coat the crackers with melted margarine. Make soft dough of the flour, oil, milk and poultry seasoning. Roll by teaspoonful in cracker crumb mixture; place on top of meat in casserole. Bake for 25 to 30 minutes at 425°, or until brown. Serve hot when first out of oven.
Combine softened cream cheese, onion, Accent and about half of the ham. Work together until well blended. Form into a ball and let chill. Roll ball in remaining ham.
Pour water over Bran Buds and let stand 10 minutes. Cream the sugar and Crisco. Add eggs, Bran Buds, buttermilk and All-Bran. Mix dry ingredients and add to mixture. Add raisins, dates or nuts as desired. (I use 1 package chopped dates and 1 cup pecans.) Bake as many as you need at 375° for 20 to 25 minutes in greased muffin pan. Keep refrigerated tightly covered and bake as needed. Keeps up to 6 weeks.
Cook frozen vegetables and macaroni separately until done. Drain thoroughly. In large bowl mix well, vegetables, macaroni and beans. Toss with warm dressing to coat. Chill several hours or overnight. Will keep refrigerated up to 3 days. Makes 12 servings.
Preheat oven to 350°. Mix the first 3 ingredients until smooth. Add next 4 ingredients combined. Add next 3 ingredients one at a time. Mix well all together and bake until done, about 50 to 60 minutes, in a 9 x 13-inch pan.
Beat egg and add honey, goats milk and vanilla. Beat in whipping cream for a few seconds. Place in ice cream freezer and freeze.
Prepare bread or use leftover bread. Cook celery, onion and bell pepper in 1 cup of water until tender. Mix all other ingredients. Pour into greased pan. Bake at 350° for 30 to 40 minutes or until golden brown. Sprinkle top with paprika.
Mix all ingredients. Drop by spoonfuls on cookie sheet and bake for 8 minutes at 375°. Enjoy!
Melt mayonnaise in a heavy saucepan over low heat. Add flour. Cook 1 minute, stirring constantly. Add milk, stirring until mixture is thickened and bubbly. Stir in turkey, mixed vegetables, bouillon granules and pepper. Cook over medium heat until thoroughly heated. Spoon into a 9-inch pie plate or casserole dish. Unroll crescent rolls and place pieces side by side on lightly floured surface. Roll dough to a 10-inch square. Cut into 1-inch strips and arrange in lattice design over turkey or chicken mixture. Bake at 375° for 15 to 20 minutes, or until golden brown. Yields 4 servings.
Mix 5 minutes at medium speed. Bake in 10-inch Bundt pan at 350° for 1 hour. Cool in pan 15 minutes. Turn out.
Cook shrimp through until pink. Let cool and then place in bowl with grapes and radishes. In a separate bowl, mix mayo, sour cream, dill, lemon zest and juice, salt and pepper. Add to shrimp mixture and toss well. Cover and chill at least 4 hours.
Toast oatmeal in oven until golden brown. Combine all ingredients; mix well. Press firmly into greased 15 x 10 1/2 x 1/2-inch jelly roll pan. Bake at 350° for about 20 minutes. Cool and cut into bars.
Pour 1 cup boiling water over 1 cup Bran. Cream Crisco with sugar. Beat in eggs, buttermilk and soaked Bran. Sift and add the flour, soda, salt and Bran Buds. Raisins or nuts are optional. Store in glass jar and refrigerate. Will keep up to 6 months. Bake at 400° for 15 minutes.
Heat oil in large, heavy pan. Add onions, garlic, carrots and celery. Saute the vegetables until the onion is transparent. Add the potatoes, tomatoes, zucchini, green beans, black pepper and water. Simmer for 30 minutes. Add the white beans and the pasta. Add more water if soup is too thick. In a blender, blend the basil, 1 clove of garlic and 1 cup of soup from the pot. Return this mixture to the soup, mix and serve. Serving size is 1 cup. Calories per serving 135; sodium per serving 25 mg.
Brown meat and bacon. Drain. Add onion and saute until soft. Add remaining ingredients. Bake in casserole dish in a 350° oven for 35 minutes.
Mix all ingredients except cheese and buttermilk. Heat butter in an iron skillet or square cake pan. Pour half of the mixture in the pan; sprinkle with the cheese. Cover with remaining mixture; top with cheese. Bake 30 to 35 minutes at 400°. Serves 6 to 8.
Mix sugar, milk and eggs. Crumble bread into mixture and add vanilla. Cut up butter into mixture and "dot" over the top of mixture. Bake in a black skillet filled with water in 350° oven for about one hour. Done when middle is no longer soupy. Remove from water and brown top. Serve hot!
Layer broccoli in a shallow baking dish. Layer chicken over broccoli. Mix together soup, mayonnaise, lemon juice and cheese. Pour mixture over chicken, spreading evenly. Bake at 350° for 30 minutes. Sprinkle bread crumbs on top and continue baking for 15 minutes.
Put in pot and bring to a boil. Add 1/2 bushel peaches, whole. Simmer 5 minutes. Pack in jars and process 10 minutes in hot water bath.
Cut crusts off bread, then flatten each slice with a rolling pin. Mix cream cheese and Bleu cheese together. Spread on bread; add one asparagus spear and roll up. Dip in melted butter and cut each roll into three pieces. Bake at 275° for 15 minutes or until brown. Serve immediately.
Prepare brownie mix according to package directions. Stir in pecans. Spoon batter into a greased 13 x 9 x 2-inch pan. Bake at 350° for 25 minutes. Remove from oven and sprinkle marshmallows over hot brownies.
Cook onion and garlic in melted butter until lightly brown. Add dry ingredients, then add remainder of ingredients. Simmer 15 to 20 minutes. Pour over meat.
Boil first 3 ingredients 5 minutes and remove from heat; add 1/2 teaspoon soda and 1 teaspoon vanilla. Pour this over 2 gallons popped popcorn. Spread out in a shallow pan and bake at 250° for 1 hour, stirring every 15 minutes. After cooking, pour out onto wax paper to cool.
Cook sugar, butter and milk for 8 minutes; pour over Marshmallow Creme and chocolate chips. Beat with electric mixer until it starts to thicken and has dull look. Add nuts; pour into buttered pan. Makes 5 pounds.
Saute onions in oil until lightly brown. Mix remaining ingredients and simmer for 1/2 hour in skillet. This can be used on baked or grilled chicken. Excellent on ribs and chops!
Dip meat in egg batter and roll in flour. Brown in skillet with Crisco. Place chopped onion and bell pepper in bottom of crock-pot. Cover with water. Turn on high.
In saucepan over low heat, melt together chili and cream cheese; stir to blend. Serve with chips.
Soften sherbet and thaw strawberries. Combine. Add bananas and re-freeze. This is so refreshing.
Mix first 3 ingredients. Put in bottom of 8 x 8-inch pan. Bake at 350° for 15 minutes. Mix sugars and flour. Add to beaten eggs. Add melted butter and vanilla. Mix well. Pour over baked pastry. Bake at 350° for about 25 minutes. Yields 2 dozen 1 1/2-inch squares.
In a large mixing bowl, combine ingredients and mix until smooth. Pour into 15 x 10 x 1-inch baking pan. Bake at 350° for 35 minutes. Cool.
Whip eggs in saucepan; add brown sugar and mix well. Cook, stirring constantly, until sugar melts. Mix with flour; add coconut, nuts and vanilla. Mix well; pour into greased 9 x 13-inch pan and bake at 350° for 20 minutes.
Make ground beef into small patties and fry in skillet. When patties are done, pour excess grease off and discard. Mix mushroom soup with water. Pour over patties. Let come to a boil and they are done.
Stir together first seven ingredients. Beat butter and sugar until fluffy. Add eggs and vanilla; gradually add dry ingredients, beating until well blended. Stir in oats, pecans and raisins. Drop by 1/4 cup on lightly greased cookie sheet. Press down lightly. Bake at 350° for 12 to 14 minutes.
Cook sausage in skillet over low heat. Drain. Mix soup and milk. Stir in crumbled crackers. Layer cracker mixture, corn and sausage in casserole dish, having top layer corn and sausage. Bake at 350° for 40 minutes.
Mix powdered sugar and cocoa. Melt butter. Add milk and stir. Microwave 2 minutes. Add vanilla and nuts. Stir and pour on buttered dish.
Puree bananas. Combine flour, sugar, soda, salt and cinnamon in large bowl. Add bananas, pineapple, eggs, oil and vanilla. Also nuts. Mix until well blended. Stir in cherries. Pour into greased and floured 13 x 9 x 2-inch pan. Bake in 350° oven for 30 to 35 minutes. Cool for 30 minutes. Spread with a white frosting. Makes 36 bars.
Mix all ingredients together and pour into 2 baked graham cracker crusts. Chill thoroughly, at least 6 hours or overnight. Serves 16.
Liberally brush entire pizza shell with olive oil. Sprinkle with oregano and garlic powder to taste. Layer tomatoes, onions, pepper and olives. Top with the cheeses.
Cut green beans into 1-inch pieces. Cook until tender, then rinse in cold water. Combine beans and next 4 ingredients. Combine vinegar and next 5 ingredients in a small non-aluminum saucepan. Place over medium heat and cook for 5 minutes, until thickened, stirring constantly. Pour over beans; toss gently. Cover and chill overnight. Yields 12 servings.
Preheat oven to 375°. Combine flour, baking soda and salt; set aside. Beat peanut butter and butter until fluffy. Add sugars; beat until light and smooth. Add egg; beat 3 minutes. Add vanilla; mix well. Stir in flour mixture and beat thoroughly. Sprinkle milk over mixture. Beat to soften dough. Fold in chocolate chips, peanuts, then add candy carefully. Drop 2 tablespoon clumps onto ungreased baking sheet, leaving 1 inch space for spreading. Bake 10 to 12 minutes until just browned. Makes about 30.
Soak the meat for 2 days in a solution of water, vinegar, sliced onions, melted butter, bay leaves, salt and pepper. Wipe the meat dry and brown it in a Dutch oven in hot butter. Add about 1 cup of the soaking solution. Cover and simmer for 1 1/2 to 2 hours or until meat is tender. When almost ready to serve, add 1/2 cup red cooking wine and 1 cup sour cream. Stir well and turn the meat in it several times. Serve with cabbage or egg noodles.
Crumble bread slices coarsely; combine with milk and baking powder and let stand five minutes. Add venison, onion, salt and seasoned salt and mix well. Shape into balls. Brown. Place in baking dish. Combine soups with evaporated milk. Pour over meatballs and top with potato chips. Bake at 350° for 45 minutes.
Dissolve soda in buttermilk. Mix in remaining ingredients. Pour into tube pan. Bake at 325° for 1 1/2 hours.
Brown sausage. Drain grease. Combine meat and onion. Cook until onion is tender. Add all other items and heat until cheese is melted. Serve with tortilla chips.
Mix sugar and cocoa together and blend well. Add milk. Cook on medium-low heat until candy forms a ball when dropped in cold water. Cool candy, then add butter and peanut butter. Mix and pour into buttered dish. Cool and cut into squares.
Mix all together. Add ginger ale just before serving. Add coloring for different colors, green or pink lemonade and red food coloring. Can make ice cubes out of lemonade and apricot nectar for color.
Put sugar, cocoa, milk and margarine in a deep pan; heat until margarine is melted and mixed all together. Boil for 1 minute, then add peanut butter, vanilla and oats. Stir until coated. Drop by teaspoon onto waxed paper. Wait 30 minutes to cool and harden.
Boil first 4 ingredients at a rolling boil for 4 minutes, stirring constantly. Take off of heat and add peanut butter and vanilla. Stir just until candy starts to thicken. (It sets up fast.) Pour into a greased 8 x 8-inch cake pan. Cool and cut into squares.
Mix and bake all in the same pan (9 x 13-inch). Mix dry ingredients. Add oil, vinegar, water and vanilla. Mix thoroughly. Bake at 350° for 35 minutes.
In a large bowl dump all ingredients, except brown gravy mix. This is not easy to mix with spoon, but is easier to combine all ingredients with hand. Form into hamburger patties. Place in a 350° oven for about 25 minutes. Mix brown gravy in bowl and pour over patties, allowing to cook about 15 minutes more. Serve with mashed potatoes or rice.
Brown beef and onions. Drain. Mix in other ingredients. Bake at 325° for 1 1/2 to 2 hours or reduce barbecue sauce to 1/2 cup and simmer in crock-pot for 4 to 5 hours.
Heat oven to 375°. Mix water and mustard in 1 1/2 quart casserole. Whisk in cheese sauce from pouch. Stir in dry pasta; cover with tight fitting lid. Bake 30 minutes. Uncover; stir in sour cream. Continue baking, uncovered, 10 minutes. Let stand 5 minutes before serving. Makes 6 servings.
Spread pineapple (undrained) in bottom of 13 x 9-inch pan. Spread pie filling on top of pineapple. Spread dry cake mix on top of pie filling. Top with nuts. Slice margarine in thin slices and put on top. Bake at 350° for 45 to 55 minutes until brown.
Combine all ingredients; form into a loaf and bake at 350° for one and one-half hours.
Mix apples and sugar together, then add oil, eggs, walnuts and vanilla. Sift together salt, soda, flour and cinnamon. Mix well with apple mixture and add raisins. Bake in greased 13 x 9 x 2-inch pan in a 350° oven for 40 minutes.
Wash broccoli; trim and dry. In pan, cook broccoli in butter until soft. Blend in flour and simmer until smooth and bubbly. Add next 8 ingredients. Stir constantly until thick and smooth. Remove and blend (may be frozen at this point with the cream and egg yolks added later). Stir in cream and bring just to a boil. Beat yolks and add a small amount of soup mix to it. Return it all to the pot and serve.
Mix Jiffy cornbread mix, eggs and milk. Add cheese, onion and broccoli. Melt margarine and pour in mixture. Spray skillet with Pam and cook at 450° until done.
Combine ground beef, sausage and pizza sauce in crock pot. Let cook until heated through and through. Spread butter on both sides of hoagies buns and place on cookie sheet. Add cheese. Place in heated oven until cheese and butter is melted. Serve meat mixture on top of hoagie buns.
Boil water and salt. Add tapioca. Boil, stirring constantly, for 15 minutes or until clear. Add sugar and Jell-O. Stir until dissolved. Cool overnight. Next day, add pineapple and Cool Whip. Stir well to mix.
Combine salt, sugar, mustard and vinegar in saucepan and heat to boiling point. Pour over sliced cucumbers in jars and seal. This makes an extra tangy pickle.
Combine all ingredients, except bacon. Pack firmly into ungreased loaf pan. Top with bacon. Bake at 350° for 1 hour and 15 minutes. Let stand 5 minutes before slicing.
Mix flour, baking soda, salt, brown sugar, oats, raisins, walnuts and chocolate pieces. Stir in oil, water and vanilla. Drop by heaping teaspoonfuls 2 inches apart on greased baking sheets (cookies will spread). Bake at 350° for 10 to 12 minutes or until browned. Let stand for about 1 minute. Carefully remove to wire racks to cool. Store airtight. Makes 3 dozen.
Blend soft cream cheese and butter until smooth. Add other ingredients and mix. Separate crescent rolls into squares (2 together). Roll slightly, then spoon mixture on center of dough. Pull up 4 corners of dough to center and seal. Repeat until all 4 bundles are done. Bake on ungreased cookie sheet at 350° for 20 to 25 minutes, until golden. Serve with sauce.
Cook broccoli and drain. Mix all ingredients. Bake at 350° for 45 minutes.
Mix hamburger and onion together. Run tortillas under hot water. Spray baking dish with no stick spray. Place a tablespoon of meat and onion into each tortilla and roll. Place into pan. Pour chili over rolled tortilla. Bake at 350° for 30 minutes and the last 5 minutes spread cheese over top and melt.
Beat sugar and Crisco. Add eggs and beat. Add bananas and beat. Add buttermilk and vanilla. Sift dry ingredients together. Add to mixture. Beat real good. Stir in nuts and coconut. Bake at 350° for 25 minutes or until done.
Mix together and bake in greased baking dish or pan, about 8-inch square, at 400° for 10 to 15 minutes or at 350° for 20 minutes.
Break bread in a 3-quart bowl. Add water or milk. Let soak until bread is soft. Mix with a spoon. Add eggs, sugar, baking powder, nutmeg and vanilla; beat well. Grease and flour pan. May add 1 cup raisins, chopped apples, cooked prunes or sliced peaches. Bake at 325° for 1/2 hour, then at 350° for another 1/2 hour. Bake until knife inserted in middle comes out clean. Pudding swells, but falls as it cools.
Combine all ingredients into a medium mixing bowl; mix well. Pour into pie shell. Bake at 350° for 45 minutes or until pie is set.
Mix sugar and cinnamon in small bowl. Grease 10-inch Bundt pan. Sprinkle pan with 1 tablespoon of sugar mixture. Combine remaining ingredients and mix until smooth. Pour 1/2 mixture into pan, sprinkle remaining sugar on this batter. Top with remaining batter and bake at 350° for 45 minutes to 1 hour. Cool 15 minutes and invert onto cake plate.
Boil ingredients 10 minutes. Pour over 4 pounds shaved ham. Let stand in refrigerator 24 hours. One hour before, warm in oven at 250°. Great for a crowd.
Dissolve yeast in warm water; add all ingredients together in a large bowl. Spoon out in a well-greased muffin pan. Bake 15 minutes at 450°.
Beat pudding mix, powdered sugar and milk until thick. Fold in Cool Whip. Grease a 9 x 13-inch pan with butter. Place crackers in bottom of pan. Put half of mixture in pan, then layer of crackers, then rest of mixture. Add crackers to top. Spread frosting on top and chill. Keep refrigerated.
Mix flour and salt together and then mix with butter and margarine until evenly distributed. Add enough ice water to make a ball. Roll out and cut with biscuit cutter. Prick top with fork. Bake at 250° until very lightly browned.
Mix together the first 3 ingredients.	Set aside. Mix the next 3 ingredients, then combine with first ingredients.
Melt candy and marshmallows. Add sugar and condensed milk and heat until dissolved. Put in container. Add homogenized milk to fill line.
Peel peaches and slice into a greased pan (8 x 8). Trim crust of bread. Cut each slice into 4 fingers. Place over peaches. Mix oleos, flour, egg and sugar. Pour over top of bread. Bake at 350° for 35 to 45 minutes.
Cut chicken breasts into small strips or chunks. Marinate approximately 4 skinless, boneless chicken breasts in approximately 1/2 to 1 cup of vegetable oil, lemon juice and chopped green onions. Put in glass baking dish (9 x 13-inch). Cover and let sit in refrigerator overnight.
Beat 2 eggs in water and set aside. Divide sausage into 6 portions. Wrap one portion around each boiled egg and seal well. Dip into egg and water mixture, then into bread crumbs. (You can refrigerate overnight.) Drop eggs into deep oil heated to 375°. Cook about 9 to 10 minutes. Serve with gravy.
Layer ingredients in a large bowl in the order given up to and including the onion. Sprinkle with Parmesan cheese. Spread Miracle Whip over top. Sprinkle with sugar. Cover with foil and chill overnight. Toss just before serving.
Melt margarine. Add sugar, eggs, pecans, coconut, raisins, vinegar and vanilla. Pour into crust. Bake at 350° for 30 minutes or until set.
Brown meat and drain fat. Add sauce. Place half of noodles in a 10 x 6 x 2-inch baking dish. Top with half of the cottage cheese, half of the Mozzarella cheese and half of meat mixture. Repeat layers and bake at 375° for 30 minutes.
Combine eggs, milk, sugar, vanilla and cinnamon. Dip bread slices in and put on 2 greased jelly roll pans. Dot with margarine. Bake at 425° for 30 to 40 minutes.
Put 1 can pork and beans in bottom of	2-quart casserole. Mix brown sugar and mustard. Sprinkle 1/2	of mixture on beans. Put other can of beans in casserole. Sprinkle rest of sugar and mustard mixture on. Put bacon on and top	with catsup. Bake at 325° for 2 1/2 hours, uncovered.
Trim excess fat from steak; cut steak into serving-sizes. Combine flour, salt, paprika and pepper. Dredge steak in flour mixture; reserve excess flour mixture.
Combine flour and salt; set aside. Cream sugar and shortening; add eggs, one at a time, beating well after each addition. Combine buttermilk and soda, stirring well. Add to sugar mixture alternately with flour mixture, stirring just to combine. Fold in berries. Spoon batter in greased muffin tins, filling 2/3 full. Bake at 350° for 20 to 25 minutes or until golden brown.
Chill for 3 hours. Shape in balls and bake at 325° for 20 minutes.
In skillet in hot oil, cook chicken 10 minutes or until brown. Spoon off fat. Combine soup, milk and pepper. Pour over chicken. Top each chicken piece with lemon slice. Reduce heat to low. Cover; simmer 5 minutes or until chicken is tender, stirring occasionally. Yields 4 servings. Serve over rice.
Cut ribs into 1-inch pieces. Arrange in a 2-quart (8 x 8-inch) baking dish; place larger pieces around edge. Cook, covered with waxed paper, for 12 minutes, or until partially cooked, rearranging halfway through cooking time. (For conventional oven, you cook on rack, meaty side up, about 30 minutes in a 400° oven.)
Drain liquid from one can of asparagus. Place asparagus in casserole. Cover with one can of soup. Sprinkle with cracker crumbs and cheese. Repeat layer with asparagus, soup, crackers and cheese. Pour liquid from one can of asparagus over all and bake at 350° for 45 minutes. Serves 6 to 8. Can make half of recipe.
Using a heavy-duty mixer, mix water, shortening and milk until smooth. Add dry ingredients to mixture. Beat on low speed for 1 minute. Stop mixer; mix 15 minutes on medium speed. Cover and let rise for 1 hour until doubled in size. Roll out on floured surface. Cut with a biscuit cutter. Put in greased oven pan. Brush butter on top. Let rise again for 30 minutes. Bake at 350° until brown. Brush butter on top again.
Spoon refried beans and 3 cups Cheddar cheese into centers of tortillas; roll tortillas to enclose filling. Place seam side down in 3-quart rectangular glass dish. Top with chili. Microwave on High for 14 to 16 minutes or until heated through, turning dish once. Sprinkle with remaining cup cheese. Let stand for 5 minutes. Yield: 12 servings.
Soak lentils overnight in water covering lentils. Brown beef and onion in oil. Add water; cook until meat falls apart. Drain lentils and add. Cook for about 2 hours or more, stirring occasionally. Also can add grated carrot and celery. Add salt and pepper and more water, if needed.
Trim off fat. Semi-freeze meat and slice with the grain, making strips about 1/4-inch thick. Place meat in tightly sealed container. Combine all other ingredients and pour over meat. Marinate overnight, turning upside-down several times.
While broccoli is cooking to just tender stage, mix the curry and garlic powders into mayonnaise which has been thinned with lemon juice. A delightful complement to broccoli!
Preheat grill, slice potatoes into 6 to 8 pieces each. Place potato wedges onto open aluminum foil sections; top with onions. Sprinkle with dill, salt and pepper to taste. Top each with a slice of butter. Fold over top of aluminum foil loosely and crease, then fold up ends of foil. Place on medium-hot grill. Cook for 8 to 10 minutes. Check one packet after 8 minutes. If the potatoes are not lightly browned, cook longer. Potatoes taste best when slightly browned.
Blend cream cheese with mixer until soft creamy. Add marshmallow cream. Add orange juice and grated peel. Fold in Cool Whip. Serve as a dip with fresh strawberries, pineapple chunks, sliced bananas (soak in lemon juice), sliced apple (red) and red and green seedless grapes. Great for parties, picnics and teas.