HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind cucumbers, peppers, onions and cabbage. Sprinkle with salt. Let stand 2 hours. Drain. Mix sugar, vinegar, water, mustard seed, celery seed and turmeric. Put on stove and bring to a boil. Add chopped vegetables. Bring to a rolling boil. Seal while hot.
Mix thoroughly the shortening, sugar and almonds. Sift flour and salt together and work in. Chill dough. Roll with hands pencil thick. Cut in 2 1/2-inch lengths. Bake at 350° for 14 to 16 minutes until set. While warm, dip in 1 cup powdered sugar and 1 teaspoon cinnamon.
Bake for 20 minutes at 325° (stirring while baking). Cool before adding 2nd layer.
Cream shortening and sugar. Add 2 eggs at a time and beat after each. Add flour and salt gradually. Mix soda in buttermilk and alternate with flour. Bake for 1 1/2 hours at 275° in gas stove or 300° in electric stove. Do not open oven. Grease and flour pan well.
Preheat oven to 350°. Soak dates in hot water with soda, approximately 30 minutes. Drain, set aside.
Mix as listed in order. Beat after each ingredient. Pour in well-greased pan (9 x 12-inch, or there about). Bake at 400° for 15 minutes, then at 350° for 30 minutes.
Cream the butter; gradually add sifted sugar. Cream well. Blend in unbeaten egg and vanilla. Add flour and mix well. Stir in pecans and cherries. Chill 1 hour. (To chill dough, place in freezer.)
Mix the eggs, milk and oil in large bowl. Blend flour, baking powder, sugar, salt and cardamon together, then add to egg mixture.
Cream butter and shortening, add sugar and egg yolks, beat. Combine flour and soda, add to creamed mixture alternately with buttermilk. Stir in coconut, vanilla and nuts. Fold in stiffly beaten egg whites.
Combine sugar, syrup, water and salt; stir until sugar dissolves. Heat to boiling; cover and boil for 2 minutes. Uncover; cook to soft ball stage or 238°. Beat egg whites until stiff but not dry. Slowly pour syrup over egg whites, beating constantly, using electric mixer.
Drain and wash sour pickles; slice pickles and set aside. Put the pickles in the gallon jar or another large container (such as a crock jar or even a large plastic container) and pour the sugar over the sliced pickles. Gently mix; let pickles sit for about an hour stirring every 15 minutes; it will begin to liquify. After an hour, pour the remaining ingredients over the pickles; stir mixture and cover. Leave at room temperature for 48 hours, stirring once or twice a day for two days. When the sugar has dissolved put pickles in smaller jars and keep refrigerated.
Preheat oven to 350°. Prepare 9 x 5-inch with Pam. Combine ingredients and blend at medium speed with mixer. Pour into loaf pan and bake one hour until center is done.
Grease a 9 x 13-inch pan. Mix nuts and coconut; shake in pan to spread. Mix cake mix according to directions; pour over nut mixture. Melt oleo, powdered sugar and cream cheese. Mix and pour over cake mixture. Bake at 350° for 50 minutes.
Combine all ingredients in a bowl and cover. Let it sit overnight to firm up. Roll into logs and cut into 1-inch sections. Wrap in decorative foil and papers. Yield: 48.
Combine mayonnaise with the ingredients. Any of the ingredients may be omitted and others added as desired. Serve cold with fish or cold meat dishes. Makes 1 1/3 cups sauce.
Add egg to sugar, molasses and melted shortening. Add sifted dry ingredients, then add buttermilk. Blend well and bake for approximately 40 minutes.
Grease and flour tube pan. Combine flour, soda, salt and spices; sift and set aside. In large bowl of mixer, beat at medium speed. Combine sugar, oil, eggs and vanilla until well mixed. Gradually beat in flour mixture until smooth. Fold in apples, nuts and raisins. Bake at 325° for 1 1/2 hours.
Using electric mixer on slow speed, mix together flour, Crisco, baking powder and salt. In separate measuring cup, mix together the egg and vinegar. Add enough water to make 1 cup. Add to flour mixture; beat thoroughly. Roll out dough as usual, using plenty of flour to roll, as this is very soft dough. Freezes very well. Makes 6 pie crusts.
In a large skillet, cook chicken in butter for 4 minutes per side; remove chicken and set aside. Add Rice-A-Roni to skillet and cook, stirring, until golden. Stir in tomatoes, water, Spanish seasoning mix and okra. Bring to a boil, reduce heat and add chicken. Cover and simmer for 15 minutes, stirring once or twice.
Parboil potatoes and carrots. Drain. Saute chopped onion in fat. Add flour and seasonings. Stir until well blended. Slowly add milk while stirring until thick creamy sauce is formed. Pour sauce over vegetables in a casserole dish. Sprinkle potato chips on top. Bake at 325° for 45 minutes.
Melt bits and add peanut butter; beat until smooth. Pour over noodles and marshmallows. Drop by teaspoonful on wax paper and let set.
Melt butter or margarine in large saucepan or kettle, then stir in flour. Stir constantly over medium heat, 1 minute, until thick and bubbly. Add milk, ham and onion, stirring constantly, over medium heat until thickened. Reduce heat to lowest setting. Stir in cheese and continue stirring until cheese is melted and soup is smooth. Serves 4.
Place Marshmallow Creme and peanut butter in a large bowl; mix together. Cook sugar and Milnot together until it forms soft ball stage. Remove from heat. Add vanilla. Pour entire mixture into peanut butter mixture; stir until creamy. Pour into greased pan and let cool. Candy cuts better if allowed to sit overnight.
Mix together meat, onion, pepper, egg, bread crumbs and 1/2 can tomato soup. Put in pan to bake. Poke 3 holes in loaf and spread Worcestershire. Bake at 350° for 30 minutes. Take out of oven and drain off the grease. Put rest of tomato soup on top and bake for another 30 minutes.
Soak bread. Combine sausage, beef and bread. Saute onion in butter. Add meat along with mashed potatoes. Add all seasoning and eggs. Beat together with electric mixer until light. Shape into ball and brown in butter. Prepare gravy.
Combine sugar and cinnamon. Set aside. Cut biscuits into fourths. Butter a Bundt pan and put pecans in the bottom.
Blend softened cream cheese and sugar until smooth. Add drained pineapple and strawberries. Mix in remaining ingredients. Serves 8 to 10.
Break up crab meat. Add all ingredients. Put in covered dish and top with slivered almonds. Bake at 350° for 40 to 45 minutes. Should be bubbling. Serve with crackers.
*Use any combination of chocolate chips, peanut butter chips, peanuts or granola chunks.
Brown rice in oil over low heat. Add onion, green peppers, celery and tomatoes. Cover; cook gently about 25 minutes or until rice is tender. Makes 6 servings.
Heat oil in heavy large pan over medium heat. Add onion and garlic; saute until onion is translucent, about 4 minutes. Add meat and cook until brown, about 8 minutes. Drain; mix parsley, bay leaves and basil into meat and cook 2 minutes. Stir in tomatoes, water, tomato sauce and tomato paste. Simmer until reduced to sauce consistency, breaking up tomatoes with spoon. Takes about 2 hours. Season with salt and pepper.
Combine sugar, syrup, water, butter and salt. Cook, stirring frequently, until sugar dissolves. Pour syrup over corn; mix well. Grease hands with butter. Shape popcorn mixture into balls.
Do not wash rice before cooking. Combine rice with water and salt in heavy 2 to 3-quart pan. Bring water to hard boil, uncovered. Lower heat, add oleo, cover tightly and simmer 20 minutes. Do not lift lid or stir. And do not rinse after cooking. Result: Nice even fluffy rice.
Combine ingredients in bowl. Beat with rotary beater until smooth. Spoon 3 tablespoons batter onto a moderate hot ungreased griddle. Spread batter with back of spoon to 6-inch very thin pancake. Turn tortillas when edges begin to look dry. Fill with your favorite chopped lettuce, grated cheese, chopped tomato, sour cream and etc.
Mix together all ingredients. Cook over medium heat until mixture pulls away from sides of pan. Remove from heat. Turn onto smooth surface and knead (it will be hot - be careful). Add food coloring (to sectioned parts) of your choice. Store in covered containers.
Sift flour. Measure and resift with sugar. Beat egg, add milk and shortening. Add flour mixture and beat until smooth. Fold in corn and let stand 5 to 10 minutes while you heat shortening for frying. Drop by tsp. into 360 degrees heated shortening.
Bake cake according to package directions for a round cake. Mix together sour cream, sugar and crushed pineapple with juice. Reserve 1 cup of this mixture for icing. Slice cake in half to make 4 layers. Place 1 layer on plate. Cover with pineapple mixture. Continue this, then leave top layer uncovered. Combine whipped topping with the cup of pineapple mixture; put on top and sides. Cover cake and refrigerate. This cake looks like a large snowball.
Mix together 1 1/2 cups mayonnaise and 1 cup sour cream. Layer lettuce, celery, carrots, onion, eggs, bacon, cheese and peas in large glass salad bowl. Spread mayonnaise/sour cream mixture. Top with small amount crumbled bacon, Cheddar cheese and sliced egg. Cover and refrigerate 12 to 24 hours. Toss before serving.
Preheat oven to 375°. Grease, then line with wax paper, the bottom of two 1 1/2 x 9-inch layer pans.
Heat oven to 350°. Grease a bread loaf pan. Mix sugar, shortening and eggs; beat until light. Add mashed banana. Stir in soft ingredients, beating smooth. Add walnuts. Pour into pan. Bake 50 to 60 minutes. Cool on rack.
Grease and line with tinfoil 2 medium or 3 small tins. Cream 2/3 cup shortening, 2/3 cup sugar or 1/3 sugar substitute; add 4 eggs, 1 can pumpkin or 2 cups cooked pumpkin or squash and 2/3 cup water. Mix and add 3 1/2 cups flour, 2 teaspoons soda, 1/2 teaspoon salt, 1/2 teaspoon baking powder, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 cup raisins and 1/2 cup chopped nuts.
Wash and drain broccoli. Cut in small pieces. Combine broccoli, bacon, raisins and onion. In another bowl, combine mayonnaise, sugar and vinegar. Mix well. Pour dressing over broccoli. Refrigerate 2 hours or more before serving.
Bring to a boil the water, sugar, cream of tartar and lemon juice. Let boil 2 minutes and drop in Ritz crackers. When crackers become very moist and are mixed with other ingredients into a nice consistency for pouring, put in a pie shell. Sprinkle with cinnamon and dot with butter, using about 1/2 stick. Bake in 450° oven until brown.
Cook macaroni until just done. Drain. Whisk together next 4 ingredients and pour over macaroni in an ovenproof dish. Bake at 300°, uncovered, for 30 minutes to 1 hour until set. Old fashioned and good!
Put all ingredients in a large heavy saucepan (5-quart). Bring to boil, stirring constantly. Boil until not quite soft ball stage (225° to 230°). Pour over popped corn and stir to coat evenly. This will stay soft if kept in airtight container.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch pan. Dump in pie filling and smooth over bottom. Dump in undrained pineapple and smooth but do not mix. Dump in dry cake mix, then nuts, again only smoothing, not mixing after each addition. Place butter pieces on top. Bake for 1 hour or until lightly golden. Serve warm with ice cream.
Chop the onions. Pare and quarter the potatoes and carrots. Place butter and oil in a frypan or Dutch oven, then turn heat to medium. Add onions and cook until onions are soft, about 5 minutes. Push onions aside and add chicken pieces. Sprinkle with 1 teaspoon garlic powder and 1 teaspoon oregano and brown slightly for about 5 minutes. Turn chicken over and sprinkle with remaining garlic powder and oregano. Brown this side slightly for an additional 4 minutes. Add potatoes, carrots and water. Sprinkle with salt and pepper. Place lid on and turn heat to high, just long enough until water starts to boil. Turn heat to low and simmer for 35 minutes. Serves 4.
Boil chicken breasts until tender. Cut into bite-size pieces. Mix sour cream, soup, chicken and poppy seed together. Pour mixture into casserole dish. Crush Ritz crackers and place on top of mixture. Melt butter and pour on top of crackers. Bake at 350° for about 45 minutes.
Mix cabbage, peas, green onions and half of the peanuts together. Mix the dressing and apply to salad several hours before serving (overnight is okay). Garnish with the rest of the peanuts.
Mix the bread crumbs, cornmeal, curry powder and salt. Coat chicken pieces. Place in pan meaty side down. Roll pieces of peeled potatoes and carrots in crumb mixture; place around chicken. Bake, uncovered, at 400° for 30 minutes; turn and bake another 30 minutes.
Mix flour, Crisco, baking powder, salt and	raisins together. Add water to make dough. Make	one big piece and flatten dough to about 1-inch thick and put in greased pan. Bake 20 to 30 minutes or until brown at 350°.
Mix all ingredients together. Stir well. Pour into an unbaked pie shell and bake at about 350° until well browned, around 35 to 40 minutes.
Beat eggs until light. Add sugar gradually, then syrup, salt, vanilla, butter and pecans. Pour into pastry shell and cook approximately 60 minutes in preheated oven at 360°. Crust should be light brown.
Place skinned chicken in baking dish. Salt and pepper. Bring to a boil the dressing, cranberry sauce and soup mix. Pour over chicken. Seal with aluminum foil. Bake at 325° for 75 minutes. Serve over rice. Delicious!
Mix first 5 ingredients together; shape into balls and put in skillet. Cover with tomato juice to the top of balls. Add celery salt and cloves. Simmer 1 hour, covered.
Preheat oven to 350°. In a 13 x 9-inch bake dish, melt margarine. Sprinkle crumbs over margarine; pour milk evenly over crumbs. Top with remaining ingredients in order given. Press down firmly. Bake for 25 to 30 minutes. Cool, then chill. Cut into bars.
Combine all ingredients, beating well. Let stand 5 minutes so that the oats will absorb moisture. Drop dough by teaspoons onto ungreased cookie sheet. Bake at 350° for 15 to 20 minutes. Let stand 1 minute on cookie sheet; transfer to wire rack to cool completely.
In Dutch oven, cook beef, onions, green pepper and celery until meat is brown and vegetables are tender. Drain kidney beans. Add beans and remaining ingredients. Cover and simmer 1 to 1 1/2 hours.
In a large pitcher, mix Kool-Aids together with sugar. Add water and mix well. Chill. Just before serving, add ginger ale.
Mix jello and water. Let partially set and beat until light and fluffy. Add balance of ingredients and refrigerate overnight.
Dice up cheese and put on low heat in saucepan. Add contents of Ro-Tel can to cheese. Turn to medium heat and stir until all cheese is melted. Careful not to scorch. Serve with tortilla chips, Fritos or potato chips. This is also great over Mexican dishes or with chili.
Melt over low heat peanut butter and butter; remove from heat and stir in sugar. Add eggs and vanilla and beat well. Sift together flour, baking powder and salt. Add to other ingredients. Pour into a greased and floured 9 x 16-inch pan. Bake at 350° for 25 to 30 minutes. Frost with equal parts of butter, peanut butter and powdered sugar.
Combine cake mix, pudding, cooking oil and water in bowl; add eggs, one at a time. Beat well after each addition. Beat 8 minutes at highest speed; add vanilla and butter flavoring. Grease an angel food or Bundt pan.
Combined first 4 ingredients and chill. Peel and section oranges and grapefruit, add remaining fruit and toss gently. Place in individual serving bowls and using a slotted spoon, drizzle dressing over. Serve immediately.
Cream the sugar and butter. Add eggs and beat after each one. Sift dry ingredients and add to mixture. Add enough flour for stiff dough. Chill 2 hours. Roll very thin (1/8-inch) on a floured surface. Cut out and bake at 375° for 10 to 15 minutes.
Butter 9 x 13-inch baking dish. Place bread crumbs and ham in dish. Top with cheese. Combine eggs, milk, mustard and salt. Pour over cheese. Pour butter over it all. Refrigerate overnight. Bake, uncovered, 1 hour at 325°.
Mix all ingredients in order given.	It mixes better with hands because the warmth of your hands makes the cheese blend better with the other ingredients. Form into small balls and press with	fork. Bake at 350° about 15 minutes or until lightly browned.
Layer container with refried beans. Mash the avocados with some mayonnaise. Layer on top of beans. Spread the sour cream on top of this and then spread the picante sauce on top of this. Sprinkle cheese on picante sauce. Add tomatoes, onions and olives. Keeps in refrigerator. Serve with tortilla chips.
Grease a 13 x 9-inch rectangular pan. Heat syrup, margarine and chips to boiling, stirring constantly. Remove from heat. Stir in vanilla. Pour over cereal in a bowl; toss until coated. Fold in marshmallows, 1 cup at a time. Press into pan with the buttered back of a spoon. Let stand 1 hour. Cut, then store at room temperature.
Soften the gelatine in the cold water; dissolve over hot water. Add it to the stiffly beaten egg whites, which have been beaten with the flour. Fold in the whipped cream and the candy, which has been thoroughly crushed with the salt and vanilla. Turn this mixture into the chocolate cookie crust.
Melt butterscotch chips and peanut butter in top of double boiler. Add corn flakes and nuts. Drop by spoonfuls on wax paper to cool and harden.
Beat egg yolks with salt, sugar, juice of pineapple and lemon juice. Heat until it thickens. Remove from stove; add pineapple. Set aside to cool. Then add stiffly beaten egg whites, then fold in whipped cream. Put crumbs in bottom of glass pan, saving a few for the top. Freeze and serve frozen.
Chop onion, bell pepper, celery and garlic very fine; set aside. Salt, pepper and roll chicken in flour. Brown well in small amount of oil. Remove from pan; add onion, bell pepper, celery, garlic and parsley flakes. Saute until tender. Add tomatoes, mushrooms and Italian seasoning. Place chicken in large greased baking dish. Pour tomato mixture over chicken; sprinkle well with Parmesan cheese. Cover tightly with lid or tinfoil. Bake 30 minutes in 350° oven; uncover and bake 15 minutes longer. Serve over cooked buttered noodles. Pass the Parmesan cheese!
Flour enough until you barely can handle and grease dough. Let stand 10 minutes. Knead and grease. Let rise until double size; knead and grease. Let rise again until double in size, then roll to desired size. (I usually make biscuits and freeze some.) Let dough rise double again and bake at 375° for about 35 to 45 minutes. You can grease or butter to soften the crust.
Pound on chicken; sprinkle with salt and pepper. Heat 1 tablespoon each of butter and oil in large skillet; cook chicken over high heat on each side for 4 minutes. After cooking, place chicken on a platter. Add chives, lime juice, brandy, parsley and mustard to pan. Cook for 15 seconds, whisking constantly. Whisk in broth; stir until smooth. Whisk in remaining butter and oil. Pour sauce over chicken. Serve immediately. Can be served with noodles and tomato sauce.
Put chopped tomatoes in a strainer over a large bowl; place bowl in refrigerator and let tomatoes drain for at least 30 minutes. Combine garlic, olives, chili pepper, oil, lime juice, cilantro, salt and pepper. Refrigerate mixture. Cook capellini in 3 quarts boiling, salted water; test after 3 minutes. Cook until al dente. While pasta is cooking, combine garlic mixture with drained tomatoes; discard juice. Drain pasta and put in bowl; toss immediately with sauce.
Mix cracker crumbs, baking mix and sugar; stir in margarine until moistened. Press in bottom of glass dish (8 x 8 x 2-inch). Microwave, uncovered, on High, rotating 1/2 turn every minute, until crust bubbles up slightly and then begins to flatten, 1 1/2 to 3 minutes. Cool 10 minutes.
Add in layers as listed. Use 7 x 11-inch glass baking dish. Bake at 350° for 30 to 45 minutes, until browned well.
Combine cream, milk and sugar in a heavy saucepan or double boiler. Heat until warm and sugar is completely dissolved. Beat egg yolks until slightly creamy. Add 1 cup cream mixture to the yolks while whisking lightly, mix thoroughly. Continue to whisk, add remaining cream. Cook over medium heat, stirring constantly until back of spoon is thinly coated, about 8 minutes. DO NOT allow mixture to boil or custard will curdle. Cool and use in ice cream recipes. Makes 1 quart.
Peel, core and slice tomatoes. Peel and slice onions. Place tomatoes in dish. Place onions over in rings. Make dressing. Pour over tomatoes; let set 1 hour before serving.
Drain spinach, mix together cottage cheese, 1 cup Mozzarella cheese, egg, spinach, salt, oregano and pepper. Grease 13 x 9 x 2 baking dish. Layer sauce, then noodles and repeat until all sauce and noodles are used. Sprinkle remaining Mozzarella cheese on top. Pour the 1/4 c. of water around edge and cover with foil. Bake at 350° for 1 hour and 15 minutes. Let stand 15 minutes and serve.
Cream shortening and sugar. Mix dry ingredients together; add to shortening and sugar mixture. Blend in egg, milk and cheese. Divide mixture equally into a greased muffin (12 cup or two 6-cup) pan. Bake at 400° for 20 minutes or until golden brown.
Cut spareribs in small pieces and brown in frying pan. Add 1/2 cup of water, the raisins and salt. Cover pan tightly and cook over very low heat for 20 minutes. Add green peppers. Stir in cornstarch blended with sugar, vinegar and 1 cup of water. Cover and continue cooking over low heat for 30 minutes, stirring occasionally and adding more water as needed to prevent drying. Before serving, add soy sauce to taste.
Chop chicken; place in mixing bowl. Add celery, 2 tablespoons onion, parsley flakes and pepper; mix well. Separate biscuits; pat or roll out each biscuit to a 4-inch circle. Place a small amount of chicken mixture on each biscuit. Wrap dough around mixture; press edges together firmly. Combine soups, 1 1/4 cups water, green pepper and remaining onion in a 3-quart saucepan; heat until bubbly, stirring occasionally. Place dumplings, sealed edges down, in soup mixture; spoon soup mixture over dumplings. Cover tightly. Cook over medium heat for 15 to 20 minutes, or until dumplings are cooked through. Serve hot, using soup mixture as sauce. Yields 10 dumplings.
In large bowl, mix milk and pudding mix and beat. Add pumpkin, spice and 2 cups Cool Whip; mix well. Pour into crust. Chill for 4 hours. Garnish with 2 cups Cool Whip and chopped pecans.
Preheat oven to 325°. Place vegetables and crackers in a large bowl. In a medium bowl, beat eggs, salt, pepper, oregano, oil and wine. Add egg mixture to vegetables. Toss to blend. Pour into greased 9-inch deep dish pie plate. Sprinkle with cheese. Bake for 55 minutes.
Take garlic salt, onion salt and paprika and mix into sour cream. Cut chicken into strips. Crumble potato chips. Dip chicken in sour cream mixture and roll in potato chip crumbs. Place chicken in baking dish. Pour melted butter over chicken and bake at 400° for 20 to 25 minutes.
Melt butter and chocolate. Add sugar, flour, baking powder and vanilla. Mix well. Add eggs and beat. Stir in nuts. Pour into greased 8-inch square pan. Bake at 350° for 30 minutes. Cool in pan.
Beat the egg and mix with all the other ingredients. Place in a greased casserole dish and bake, uncovered, at 450° for 40 minutes.
Melt margarine. Stir in flour and salt. Add milk and stir until thickens. Add cheese; stir until melted. This sauce can be used on baked potatoes, horseshoes, tortilla chips, etc.
Mix all together. Pour over walnuts coated with egg white and water. Mix until well coated. Bake in 300° oven for 30 minutes. Cool and separate.
Whip cream cheese and sugar. Set aside. Mix remaining ingredients. Fold in cream cheese mixture. Pour in a dish and freeze. Set out 30 to 45 minutes before serving. Will keep 4 to 6 weeks.
Cube bread; put in bottom of casserole. Combine cheese, margarine and meat; sprinkle over bread cubes. Mix eggs, milk and seasonings. Add over top of the other ingredients. Refrigerate overnight. Bake at 325° for 45 minutes.
In a large bowl, mix all ingredients together. Roll out thin on slightly floured surface and cut into thin strips. Let dry 2 hours or longer.
Cream together shortening, sugar and eggs. Combine flour, salt and baking powder. Alternate adding milk and flour mixture to creamed mixture. Add vanilla extract and mix well. Bake at 350°. Makes 40 cupcakes.