HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine sugar, salt, vinegar, water and spices. Simmer 15 minutes. Pack cukes into hot jars, leaving 1/4-inch headspace. Put a head of dill weed in each jar on top of cucumbers. Heat; bring to boiling. Pour over cukes. Seal jars. Process in boiling water for 15 to 20 minutes. Remove from water; place on towels. Cover with towels until cool. Store in a cool, dark place.
Combine V-8 juice, sugar and Worcestershire sauce in a 10-inch skillet. Stir. Combine the other ingredients in a mixing bowl. Mix well. Shape into balls about the size of walnuts and place in V-8 mixture. Cook, covered, on low heat for about 40 minutes or until done.
Cut turkey carcass to fit 5-quart casserole. Place in casserole with hot water; cover. Microwave at High for 1 hour. Remove carcass. Remove meat from bones. Discard bones and skin. Add meat, barley, onion, celery, carrots, salt and pepper to water. Re-cover. Microwave at High for 1 to 1 1/4 hours, or until barely is tender. Serves 6 to 8.
Cook cabbage in salted water a few minutes to soften. Drain. Mix 2 tablespoons soup with remaining ingredients. Divide meat mixture among cabbage leaves; fold in sides and roll up, securing with toothpicks if needed. Place seam side down in pan or casserole. Place remaining soup on top of each roll. Bake in oven 2 hours at 325° to 350°. Spoon sauce over rolls several times. (I use a pan and cover with aluminum foil.)
Blend first six ingredients. Spread mixture on split muffins. Sprinkle with paprika. Put in freezer for approximately one hour. Cut each into wedges. Can be refrozen and kept in plastic bags until ready to be baked and served. Cook at 350° until hot and bubbly. Makes approximately 72.
Brown beef, onion and rest of ingredients except cheese. Simmer for 1 hour. Top with cheese and heat until cheese melts.
Ingredients may be prepped ahead and ready to toss (except for fresh mushrooms). Toss everything together with 1/2 to 3/4 jar dressing. Hormel real bacon pieces can be substituted for bacon.
Combine pineapple, lemon juice, sugar and salt. Fold mixture into whipped cream and fold in rice and coconut. Chill before serving.
Beat eggs and sugar together. Add 1/2 flour; mix well. Set aside. Mix nuts, chocolate chips and raisins with the other half of the flour. Add to egg mixture. Will be very stiff, use hands. Bake in greased and floured loaf or Bundt pan. Bake in preheated oven at 350° for 1 hour. Cool in pan completely before removing.
Take good meaty parts of chicken (raw) and roll in Kraft hickory-smoke flavored barbecue sauce and lay in baking pan. Put a piece of tinfoil over top (loosely). I often fix this Sunday morning. Put in 225° oven at 9 o'clock. When we come home from church it's done nicely.
Mix dry jello with cottage cheese, then add drained pineapple and oranges. Fold in Cool Whip. Put in refrigerator until set.
Preheat oven to 350°. Dump pineapple in 13 x 9-inch pan. Dump cherry pie filling evenly on top. Sprinkle almond extract over all. Sprinkle yellow cake mix (directly from box) on top. Sprinkle nuts on cake mix. Cut butter into pats and place on top. Bake 35 to 45 minutes until brown on top.
Cream shortening and sugar; add eggs, one at a time, beat well after adding each egg. Add sifted dry ingredients alternately with milk and bananas. Stir in walnuts. Bake in greased and floured loaf pan at 350° for 65 minutes or until done.
Melt chocolate in boiling water. Allow to cool. Cream butter and sugar (see Note) until light and fluffy. Add egg yolks, one at a time, beating well after each. Blend in vanilla and cooled chocolate.
Mix desired flavors of fruit yogurt into whipped topping. Fill pie shell and chill for 1 hour. Can double recipe.
Scald milk in microwave. Combine dry ingredients and stir into milk. Beat the egg yolks and add gradually, stirring constantly. Add salt and oleo. Return to microwave and heat on High 3 to 4 minutes. Stir and return again and heat 3 to 4 more minutes or until thick. Add vanilla. Cool and pour into baked pie shell and top with meringue made of the 3 egg whites. Bake until meringue is brown.
Bring water to barely boiling. Break egg into a saucer; slide from saucer into the water. Cook just until whites are done. Heat Canadian bacon. Toast English muffin.
Tie spices in a bag. Boil cranberries and liquid until cranberries are tender. Remove spices and run cranberries through a sieve. Add sugar. Boil 10 minutes and seal in sterile jars. Makes 1 quart.
In a 9 x 13-inch pan, unroll crescent rolls and put in bottom of pan. Mix cream cheese (softened), sugar and egg yolk. Spread over crescent rolls. Add	other can crescent rolls and spread over cream	cheese mix. Bake at 350° for 30 minutes.
Mix brown sugar, margarine, Karo and salt. Bring to a boil, stirring constantly. Boil 5 minutes. Remove pan from heat. Stir in vanilla and soda. Put popcorn in buttered roasting pan. Pour hot syrup over corn; mix well. Bake at 250° for one hour, stirring occasionally.
Soften cream cheese. Spread on the 6 slices of ham. Dot each with 1 1/2 teaspoon sweet chutney. Roll up. Cut into 1-inch slices. Cover and chill. Yields 30 rolls.
Dissolve gelatin in hot water. Refrigerate until slightly thickened. Add fruit to gelatin and process until fairly smooth. Add sugar substitute and extracts. Chill until set.
Cook broccoli as directed. Saute onions, add soups and bring to a boil. Drain broccoli and add to soup mixture. Add Cheez Whiz and cook slowly until melted. Add cooked rice and mix well. If mixture seems too thick, add a little milk to thin. Place in greased casserole dish and sprinkle with crumbs. Bake at 350° for 30 minutes or until bubbly. (May be divided into 2 casseroles and one frozen.)
Wash and cut squash in 1/4-inch thick pieces. Line bottom of dish with same and add part of bread cubes, tomatoes, pepper, onion, a layer of cheese and salt and pepper to taste. Repeat procedure with cheese on top. Bake 1 hour at 350°.
Preheat oven to 325°. Cream together butter and sugars until light and fluffy. Add egg, mixing well, then salad oil, mixing well. Add oats, corn flakes, coconut and nuts, stirring well. Add flour, soda and nuts. Mix well and form into balls the size of small walnuts. Place on ungreased cookie sheet. Flatten with fork dipped in water. Bake 12 minutes. Allow to cool on cookie sheet a few minutes before removing. (If substituting walnuts for the coconut, it takes longer to bake than 12 minutes.) Makes 8 dozen cookies.
Melt chips and chocolate. Add peanut butter. Mix. Spread 1/2 of mixture in a 12 x 16-inch greased pan. Put in freezer to set.
Melt margarine in a 9 x 13-inch baking dish. Sprinkle in 1/4 of the stuffing mix. Layer chicken and mushrooms. Combine sour cream, chicken soup and 1 cup of broth; mix well and pour over chicken and mushrooms. Sprinkle remaining stuffing mix over chicken. Pour on enough of remaining broth to moisten stuffing mix. Sprinkle with Parmesan cheese. Bake at 350° for 55 minutes.
Mix sugar, eggs and oil. Stir in grated zucchini. Add flour which has been added salt, soda and cinnamon. Add vanilla. Add remaining 1/2 cup flour to raisin and nuts. Then add remaining ingredients to mixture. Bake for 1 hour at 350°.
Combine cabbage, carrots, salt, pepper and liquid red-pepper seasoning in large bowl. Add basic dressing made of mayonnaise, sour cream and Dijon mustard. Stir until cabbage is evenly coated with dressing.
Combine all ingredients. Pour into pie shell. Bake at 350° for 30 to 35 minutes or until done.
In heavy 4-quart pot with lid, add sugar, water, syrup and salt. Cook and stir over low heat until sugar is dissolved. Be careful it doesn't boil over. After it comes to a boil, cover with lid. Cook for 1 minute, covered, then remove lid. Cook over medium heat until candy is 300° or the hard crack stage on candy thermometer. You don't have to stir. Candy will change color. When dipped in cold water, will become hard. Remove from heat and stir in margarine, food coloring and cinnamon oil. Be careful with the cinnamon oil, it will burn your eyes and nose. Grease 3 (9 x 13-inch) pans. Pour into pans. Let cool; break it up with a spoon.
Cook mincemeat slowly in 1/2 cup water for 10 minutes, stirring occasionally. Cool. Add nuts and dry cake mix. Beat well. Gradually add remaining 1/2 cup of water, stirring until blended. Pour into greased 14 x 9 x 2-inch baking pan. Bake in moderate oven at 350° for 30 to 40 minutes or until done. When cool, cut into bars. (Some people cut into bars and cover with powdered sugar.)
Arrange tortilla chips in a 9-inch microwave-safe pie plate. Drizzle a few drops of taco sauce over each chip. Sprinkle shredded Cheddar cheese over chips. Cook, uncovered, on 100% power for 30 to 45 seconds or until cheese is melted. Let cooked nachos stand for 1 minute before eating. Makes 18.
Mix margarine, peanut butter, white sugar, brown sugar, egg, flour, soda, salt and baking powder in that order. Roll in balls; press down with a fork. Bake at 350° for about 10 minutes.
Mix walnuts, cinnamon and 4 tablespoons sugar; set aside. Drain cherries. Cut cherries in halves and set aside. Sift flour, baking powder and baking soda. Cream butter with 1 cup sugar. Add vanilla and eggs; mix well. Add flour mixture and sour cream.
Add onion soup mix to melted butter and stir. Pour mixture over pretzels and stir and mix until pretzels are coated. Place in two 8 1/2 x 13-inch cake pans (these fit side by side in my oven) with oven rack in middle of oven. Bake for 1 hour at 225°; stir every 15 minutes.
Heat oven to 375°. Separate dough into 4 long rectangles. Place rectangles crosswise into ungreased 15 x 10 x 1-inch baking pan. Press over bottom and up sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. Blend sour cream, horseradish, salt and pepper. Spread over top. Top with vegetables. Cut into small pieces. Store in refrigerator. Makes 60 appetizers.
Preheat oven to 375°. Soak raisins in hot water for 10 minutes. Combine dry ingredients. Melt butter and combine with dry ingredients. Drain raisins and combine with dry ingredients. Combine eggs and buttermilk; beat thoroughly. Pour egg mixture into dry ingredients. Stir or knead until thoroughly mixed. Bake in two regular size loaf pans for 1 hour (375°).
Mix all ingredients together. Pour in a 9 x 13-inch pan and bake 1 hour.
Place pork roast, fat side up, and rub with spices. Place sauerkraut around roast and cover halfway with water. Cover with aluminum foil and bake at 350° for about 4 hours. After about 3 1/2 hours, uncover and let cook dry for the last half hour.
Beat 5 egg whites stiffly. Cream margarine with shortening. Add sugar, beat until smooth. Add egg yolks, one at a time. Beat well. Sift flour and soda together. Add to mixture with buttermilk, coconut, pecans and egg whites. Flour and grease 3 cake pans. Bake at 350° for 25 to 30 minutes. Frost with Cream Cheese Frosting.
Combine all ingredients through the hard-boiled eggs. Mix melted butter and crushed Ritz crackers. Place first mixture in a 2-quart casserole dish. Add cracker topping and sliced almonds. Cook at 350° for 35 to 40 minutes.
Combine sugar and syrup. Cook over medium heat until dissolved, stirring constantly. Add peanut butter and cereal. Stir and press into a 9 x 12-inch cake pan. Let cool. Melt chocolate morsels and spread over mixture. Let cool. Melt butterscotch morsels. Spread over chocolate layer. Let cool. Cut into pieces and serve.
Remove skin from chicken. In blender, grate cheese and bread. Add spices. Dip chicken in melted margarine, then in seasoning; coat. Place chicken in baking dish.	Drizzle remaining margarine over chicken. Bake 1 hour at 350°.
Brown beef and onion. Add barbecue sauce to taste. Use canned biscuits to make shells in a muffin tin. Fill with ground beef mixture and top with grated cheese. Bake in 400° oven until done.
Mix all, except peanut butter. Let boil for 10 minutes. Add the peanut butter. Pour into baked pie shell.
Melt margarine, chocolate chips and peanut butter. Pour over Crispix in a very large bowl and mix well. Shake powdered sugar in a clean brown grocery bag; add cereal mixture and shake well until individual pieces are coated. Store in airtight container.
Cream shortening and sugar. Add egg and molasses. Add all dry ingredients sifted together. Form in little balls and roll in granulated sugar. Bake on greased cookie sheet at 350° for 8 to 10 minutes.
Soak cucumbers in ice water for 2 hours. Cut in strips and pack in jars. Heat vinegar, sugar, salt and celery seed to boiling. Pour over cucumbers. Check tops of jars so no seeds will be under lids. Seal.
Set oven at 350°. Mix and sift the first 4 ingredients. Cream shortening and peanut butter. Add sugar gradually while creaming. Continue to cream until light and fluffy. Add eggs; beat well. Stir in dry ingredients alternately with mashed bananas. Mix well, but do not beat. Spoon batter into well-greased loaf pan (8 x 4 x 3-inch). Bake 1 hour.
In a large soup kettle, bring water and soup bones to a boil. Skim foam from surface and let boil gently while you prepare the vegetables. As they are peeled and chopped, add carrots, onions and potatoes. Add tomatoes and return kettle to a boil. Stir in lima beans, corn and okra and let cook a few minutes. Stir in cabbage, then add salt and pepper to taste. Let simmer for at least 45 minutes. Makes about 12 servings.
Cream together sugar and shortening until light and fluffy. Stir in eggs, pumpkin and water. Sift together all dry ingredients and add gradually to pumpkin mixture. Add nuts and dates and blend well. Turn batter into 2 greased 9 x 5 x 3-inch loaf pans. Bake at 350° for 1 1/4 hours. Makes 2 loaves.
Mix all ingredients together. Put in oblong baking pan and sprinkle with 12 ounce package of butterscotch bits. Bake at 350° for 55 to 60 minutes.
Wrap roast with bacon and secure with toothpicks. Put in crock-pot and add all other ingredients. Cook slow in crock-pot until tender.
In large skillet, cook meat and onion until meat is lightly browned and onion is tender. Salt and pepper to taste. Add green beans and soup. Pour into greased 1 1/2-quart casserole. Mash potatoes while hot. Add milk and egg. Season with salt and pepper. Spoon in mounds over casserole. Sprinkle potatoes with cheese. Bake in moderate oven at 350° for 25 to 30 minutes.
Mix flour, salt and soda. Blend in lard. Add hot water. Mix well. Roll out. Place in freezer for easier handling.
Cut rind in 2-inch strips. Soak in brine 24 hours, using 1/3 cup salt to one quart water. Rinse, drain and cook in boiling water until tender. Tie spices in bag and boil 20 minutes with vinegar and sugar. Add melon rind and cook slowly 1/2 hour. Place in jars. Seal.
Melt peanut butter, chocolate chips and butter in saucepan and pour over cereal. Let cool slightly. Put in large bag with 3 cups 10x sugar and shake.
Soak beans overnight and drain. Cover with fresh water, add ham and bring to a boil. Add the remaining ingredients and simmer until potatoes are tender.
Butter a casserole dish and spread zucchini slices in bottom. Scatter tomatoes on top. Dot with margarine. Add salt and pepper. Top with Swiss cheese slices. Sprinkle with sage. Bake in a 350° oven for 30 minutes.
Put okra in pan of cold water; bring to a boil. Drain. Do this 3 times. The last time, add a little salt. It's ready to eat.
Note: A traditional Paella pan or a large open pan with a fairly thick bottom should be used as this is a slow cooked one pan preparation.
Saute the doves in butter until lightly browned in the casserole dish. Set birds aside.
Don't peel squash until skin is tough. Grind squash, onions, peppers and salt. Let stand overnight.
Mix and put in greased iron pan. Put in cold oven. Bake at 350° until set and brown.
Beat egg whites until stiff. Add sugar gradually, beating until mixture will hold its own weight. Add vanilla and vinegar. Pour into a spring cake form. Bake in slow oven (300°) for 50 to 60 minutes. Cool.
Preheat oven to 350°. Grease 9 x 13-inch pan. Combine caramels and 1/3 cup evaporated milk in heavy saucepan. Heat and stir until blended; keep warm. Combine dry cake mix, melted butter and 1/3 cup evaporated milk in bowl. Mix well. Spread half of mixture in bottom of pan. Bake at 350° for 6 minutes.
In saucepan, combine butter, cocoa, water, buttermilk and eggs. Stir constantly over low heat until bubbles. In large bowl, mix sugar, soda and flour together. Stir hot mixture into dry mixture. Beat until smooth. Stir in vanilla. Pour in 9 x 13-inch pan. Bake for 25 minutes at 350° or until firm to touch. Cool some.
Brown ground beef or sausage. Drain grease. Add sauce, wine, garlic powder and basil. Stir and microwave on High for 7 to 8 minutes. In a mixing bowl, combine the Ricotta cheese, Parmesan cheese, parsley, egg and pepper. Spoon the meat sauce to cover the bottom of a 9 x 13-inch dish. Arrange 4 noodles on the sauce. Spread half the cheese mixture and then half the Mozzarella cheese. Repeat procedure with sauce as the final layer. Cover with plastic wrap. Microwave on High for 6 minutes, then on 70% (Medium High) for 20 minutes. Let casserole rest for 12 to 15 minutes before serving. Standing time is crucial to the success of this recipe. Do not serve before letting stand!
In large saucepan, or a Dutch oven, saute garlic, celery and onion in oil until tender. Add zucchini, green pepper and olives; saute for 2 to 3 minutes. Dissolve bouillon in water; add to vegetables. Add the next 10 ingredients and bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Serve over spaghetti. Yields 14 servings.
Layer ingredients in ungreased 9 x 13-inch pan. Peaches, cake mix (be sure to sprinkle cake mix dry), dribble butter over dry cake mix, then flaked coconut and pecans last. Bake at 325° for 50 to 55 minutes. Serve with ice cream.
In top of double boiler, cook flour and milk until thick. Stir in chocolate until melted. Cool. Cream the sugar and oleo until fluffy. Add flour mixture and vanilla. Beat until smooth.
Mix in one bowl the first 6 ingredients. Mix in another bowl the next 5 ingredients. Mix dry ingredients into other mixture. Spread in greased and floured (large) cookie sheet or two small cookie sheets. Bake at 350° for 20 to 25 minutes.
Bake white cake mix in 9 x 13 pan. After cake is cooled, spread 1/2 can of crushed pineapple with the juice on top. Mix together cream cheese, milk and vanilla pudding. Spread over the pineapple and top with a layer of Cool Whip.
Stir all ingredients together. Marinate 6 chicken breasts for 4 to 6 hours, then barbecue.
Blend avocados and cream cheese. Add chopped onion and 1/2 can tomatoes and chilies. Whip in blender. Add lemon juice; whip until creamy. Chill.
Stir sugar, corn syrup and water over low heat until sugar is dissolved. Without stirring, drop small amount in cold water until it forms a hard ball. Beat egg whites until peaks form, pouring hot syrup in a thin stream into egg whites; add vanilla. Beat until mixture holds its shape and becomes slightly dull; fold in nuts. Drop by spoonfuls onto wax paper.
Mix the first 3 ingredients and spread on hot dog buns, as much as desired on each bun. Place pieces of ham in bun, as much as desired. Place 1/4 to 1/2 slice of each Swiss and American cheese in each bun. Depending on how many sandwiches you need will determine how much you use of each item. Wrap each filled bun with foil and bake at 350° for 15 to 20 minutes.
In a bowl, mix all ingredients. With electric mixer, add 2 cups flour, a little at a time. Fold in an additional 2 cups or more flour until stickiness disappears. Spoon onto ungreased cookie sheet and round with fingers. Bake at 350° for 12 to 15 minutes or until bottoms are golden brown. Makes 5 dozen or more. Cool. Dip top of cookie into thin, watery frosting of confectioners sugar, lemon extract and milk or water.
Mix ingredients together thoroughly. Drop by tablespoon onto floured board. Roll with hand. Cut into finger lengths and bake on ungreased cookie sheet at 300° for 20 minutes or until brown. Remove from pan with a spatula and roll in sifted confectioners sugar. Be careful when you take the cookies from the oven as they will break easily.
Cook squash, onions, salt and pepper in a small amount of water. Drain. Add sugar and cream cheese. Beat with electric mixer until well blended and creamy. Add egg. Put into a buttered casserole dish. Top with crushed crackers that have been mixed with the melted butter. Bake at 350° for 25 to 30 minutes.
Coat the bottom of an 8 1/2 x 4 1/2 x 3-inch loaf pan with cooking spray; dust with flour and set aside. Combine cake flour and the next 5 ingredients in a large bowl. Add oil, milk and vanilla; beat at medium speed until batter is smooth (batter will be thick). Add one third of egg whites; stir mixture gently. Fold in the remaining egg whites. Pour batter into prepared pan. Bake at 325° for 45 minutes, or until a wooden pick inserted in center comes out clean. Cool pan 10 minutes; remove from pan. Cool on wire rack. Yields 16 servings.
Prepare dressing as directed on package using vinegar and oil and substituting orange juice for water. Toss remaining ingredients in a large bowl. Makes 4 to 6 servings.
In large bowl, combine cooked pasta, tomatoes, Cheddar cheese, onion and pepperoni. In small bowl, combine oil, Parmesan cheese, vinegar and seasonings; pour over pasta mixture. Cover and refrigerate for several hours. Yields 16 servings.
Mix first five ingredients; pour into a 9 x 13 inch pan. Sprinkle top with brown sugar and pecans. Bake at 350° until done.
Freeze cookies and crush in blender as fine as possible. Mix pudding and milk in blender or with beater. In large bowl, cream margarine, confectioners sugar and cream cheese with electric mixer. Add pudding and mix thoroughly. Fold in Cool Whip. Layer crushed cookies, filling cookies in dish or flower pot (10 to 12-inch). End with thick layer of cookie crumbs on top. Keep refrigerated.
Grease and flour 2 loaf pans (5 x 9-inch). Preheat oven to 350°. Beat pumpkin, oil, eggs, water and sugar in large bowl. Sift dry ingredients and add to pumpkin mixture. Pour into loaf pans and bake at 350° for 1 hour.
Sift flour, sugar, salt and soda together. Cut in shortening. Add yeast and buttermilk. Knead well. (It may be necessary to knead in more flour.) Cut out biscuits and bake at 450°. Dough may be covered and refrigerated for a week.
Cut broccoli florets into bite-sized pieces. Add all cheese, bacon and onion. Mix dressing.
In a bowl put crab meat, rice, peppers, onions and parsley. Add mayonnaise and sour cream (combined). Add lemon, salt and cayenne. Mix well. Refrigerate. Slice top off each tomato and set sliced end down (so it will stand freely). Cut each tomato into sections, being careful not to slice entirely through and fill with crabmeat salad. Refrigerate one hour and serve on bed of lettuce.
Preheat oven and cookie sheet to 350°. In large bowl, stir first 5 ingredients until well blended. Stir in pecans. Pour into crust. Bake on cookie sheet for 50 to 55 minutes or until knife inserted halfway between center and edges comes out clean. Serves 8.
Mix sugar, canned milk and oleo in saucepan. Cook over low heat, stirring frequently. Boil until soft ball test. Remove from heat; stir in peanut butter, Marshmallow Creme and walnuts. Spread in greased 13 x 9-inch pan. Cool.
Spread fillets with mayo. Mix cheese and crumbs. Roll fish in mixture. Place in buttered pan. Top with rest of crumbs. Preheat oven to 375°. Bake 25 to 30 minutes.
Combine cake mix and sugar in a large mixing bowl. Add vegetable oil and next 4 ingredients. Beat at medium speed with an electric mixer 6 minutes. Stir in poppy seed. Pour batter in a 10-cup Bundt pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in the center of cake comes out clean. Cool in pan for 10 minutes.
Combine all ingredients, stirring until smooth. Cover and chill for 1 hour. Makes 1 cup.
Place carrots and apples in saucepan; add remaining ingredients. Simmer, uncovered, over low heat for 1 hour and 30 minutes or until water boils down.