HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak cucumbers in salted water 20 to 30 minutes. Squeeze carefully to remove excess water. Do not mash. Put into a bowl; sprinkle with salt and pepper. Mix with enough sour cream to cover cucumbers.
In a large Dutch oven, heat oil over medium heat. Add carrots, onion, celery and garlic. Cook, stirring often, 3-5 minutes or until onion is softened. Stir in the tomatoes and cook for 2 minutes. Pour in broth and increase heat to high; bring to a boil. Reduce heat to medium and simmer for 10 minutes, stirring often, or until reduced. In a separate saucepan, cook cauliflower, zucchini and green beans in boiling salted water. As soon as the water returns to a boil, drain vegetables. Add vegetables and cannellini beans to the soup; season with salt and pepper. Simmer for 10 minutes, or until vegetables are just tender. Stir in the basil and ladle into bowls. Serve with a dish of freshly grated Parmesan to sprinkle on top.
Mix vinegar, oil, sugar, salt and pepper in a 1 1/2-quart bowl. Mix in beans, green pepper and onion. Cover; refrigerate at least 8 hours. Before serving, remove to salad bowl with slotted spoon.
Grate cheese in a mixing bowl. Add onion, Worcestershire sauce and paprika; beat well with electric mixer until well blended. Shape into a long roll, 2 inches in diameter. Roll log in pecans until it's well coated. Wrap in waxed paper. Chill overnight or until firm. Serve with crackers.
Combine juices and water until melted. Add ice cubes; add sherbet. Pour ginger ale down sides of bowl. Serves 40 cups.
Combine pineapple and cottage cheese in colander. When drained, pour into mixing bowl. Add dry jello and mix. Then fold in whipped cream. Chill and serve.
Brown beef and onions. Cook vermicelli; drain. Mix beef, onion, pepper, cheese, tomatoes and spaghetti. Cook over very low heat until cheese is melted and mixed in. Season with salt and pepper. Add water or red wine if dry.
Combine the first 4 ingredients. Fold in whipped cream. Chill overnight in refrigerator. Yields 6 to 8 servings.
Mix together all dry ingredients. Add mayonnaise and then add coffee. Stir until well blended.
Mix vinegar, sugar, oil, celery seed, salt and mustard. Boil for 1 minute.
Mix all ingredients. Pour into well greased casserole. Top with extra crumbs; sprinkle with paprika. Bake in slow oven at 325° for 1 hour.
Cream 2 sticks butter and 3 cups sugar until light and fluffy. Add 6 eggs, 1 at a time. Add vanilla and lemon flavoring. Add flour; put in the whipping cream last. Bake 1 hour and 15 minutes at 325°.
Fry bacon in Dutch oven. Add onion and green pepper; saute until vegetables are tender. Add remaining ingredients. Cover and bring to a boil. Reduce heat; simmer 15 minutes, stirring occasionally. Yield: 8 to 10 servings.
Cook the first 5 ingredients together until thick; stir constantly. Cool until ready to serve. Pour over bananas (sliced or split); sprinkle with salted peanuts. Dressing keeps well in refrigerator for several days. A quick dessert or salad.
Mix together. Make a soft dough. Put in greased pan. Bake for 15 minutes at 500°.
Combine first 3 ingredients. Combine dry ingredients in another bowl. Add oil to yeast mixture. Add yeast mixture to dry ingredients all at once. Stir only until mixed. Pour into sprayed 9 x 13-inch baking pan. Smooth top with knife. Rise 20 to 30 minutes. Bake at 350° for 45 minutes.
Mix ice cream and Cool Whip. In a separate bowl, mix pudding and milk. Combine mixtures together. Mix well. Mix crackers and butter together. Layer a 9 x 13-inch pan with 2/3 of cracker mixture. Pour ice cream mixture on top of crackers. Top with remaining crackers. Keep in freezer until 10 to 15 minutes before serving.
After frying meat, remove all grease except about 1/3 cup leaving it and the drippings in skillet. Add flour, stirring to prevent lumping. Cook on medium-low heat until light brown. Add milk, depending on the thickness desired. Stir continually to avoid lumping. Season to taste.
Mix butter, sugar and Karo. Heat enough to melt together and mix well. Prepare wafers, fruit and nuts. Pour melted mixture over dry ingredients and mix well. Pack firm into a tube pan or individual pans and let stand overnight or several hours before cutting.
Cut chicken breasts up into pieces. Sprinkle with spices and cook in 1 tablespoon oil until done. Layer in order the remaining ingredients. Bake at 375° until cheese is bubbly and casserole is warm through.
Preheat oven to 350°. Mix flour, baking powder, baking soda, cinnamon and salt in a bowl. In another bowl, beat butter on medium speed until smooth and creamy, about 1 minute. Gradually beat in sugars and continue beating for about 2 minutes. Beat in eggs one at a time and add the vanilla. Stir in flour mixture until just combined. Add chocolate chips, oats, coconut and pecans.
In medium saucepan, mix sugar, cornstarch, 1/2 cup water and the vinegar until blended. Bring to boiling, stirring constantly; simmer 5 minutes. Stir in beets; cover and let stand 30 minutes. Just before serving, bring beet mixture to boiling. Stir in margarine, salt and pepper.
Combine first 3 ingredients, stirring just until moistened. Spoon batter into muffin pans, coated with cooking spray. Bake at 375° for 12 to 15 minutes or until lightly browned. Yields 1 dozen rolls. Each serving amount: 1 roll. Calories per serving: 90. Exchanges: 1 starch
Put egg whites, sugar, water and cream of tartar or corn syrup in top of double boiler, mixing thoroughly. Place over rapidly boiling water and beat constantly with beater until mixture will hold a peak (7 minutes). Remove from boiling water. Add vanilla and beat until cool and thick enough to spread. Makes enough frosting for tops and sides of two 9-inch layers.
Remove crust. Mix cream cheese, chives and parsley together; spread on one side of bread. Cut each slice in half; roll up and secure with thin strip of bacon and toothpick. Bake 30 minutes at 350°. Serve hot.
Put pie filling in an 8 x 10-inch pan and cover with dry cake mix. Cut butter into small squares and cover cake mix. Bake at 350° for 20 to 30 minutes (until slightly brown). You can use other kinds of pie filling also; but cherry is Jamie's favorite.
Combine first 6 ingredients in a bowl and mix well. Stuff shells and place on oiled baking pan. (Preferably olive oil.) Dot with spaghetti sauce. Cover with foil. Heat at 325° for about 10 minutes or until hot.
Slice and cook carrots until tender. Combine cooked carrots with sliced green peppers and onions in a bowl.
Place meat between 2 slices of bread. Dip sandwiches in egg mixture. Heat oil and butter in a frying pan; fry both sides of sandwiches until golden brown. Place in a baking dish. Combine cheese, milk, mayo and nutmeg in a saucepan. Heat, stirring constantly, until cheese melts and mixture is smooth. Pour over sandwiches and broil 6 inches form broiler for 3 to 5 minutes, until bubbly. Makes 3 servings.
Preheat oven to 400°. Spray cookie sheet with no-stick cooking spray. Place margarine in one bowl. Place remaining ingredients in another bowl. Dip chicken in margarine and then coat with mixture. Place on cookie sheet and bake for 20 to 25 minutes or until tender.
Bake cake to box directions. Take from oven and with a handle of a wooden spoon, poke holes in cake. Pour condensed milk over cake, then pour caramel over top of milk. Let cool. Spread on whipped topping and then break up cold candy bars on top of whipped topping. Keep refrigerated.
Break the lettuce into small pieces. Spread the lettuce in the bottom of a 9 x 13-inch pan. Then sprinkle the celery over the lettuce. Add the green pepper, frozen peas, onion, eggs and bacon in layers. Mix the sugar into the mayonnaise. Spread mayonnaise over the top of the salad. To with cheese. Cover tightly with plastic wrap or foil and place into refrigerator for 8 to 12 hours before serving.
Combine sugar, milk and butter. Bring to boil, stirring constantly. Boil for 7 minutes over medium heat. Add marshmallow cream, peanut butter and vanilla. Mix well and pour into 9 x 13-inch pan, well-greased.
Cook vegetables in water until tender. Add soup and bouillon cubes and finish cooking. Turn heat down to simmer and stir in cheese.
Fill quart jars with cucumbers, still whole; pack lightly. Fill half full with vinegar. Finish filling with water. Seal and set in sun for 8 days.
Mix all ingredients together except ginger ale. Add ginger ale just before serving. Makes 1 gallon.
Brown meat; add onion and garlic in oil. Add tomato paste and tomato sauce and stir well. Add sugar, salt and pepper and simmer on low heat. Add 3 cans water for each can of tomato paste and 2 cans water for each tomato sauce. Bring to boil and cook until it thickens. Boil lasagne; drain when done. Bake in 10 x 13-inch pan. Layer meat sauce, cooked lasagne and Mozzarella cheese. Repeat until pan is full. Bake at 350° for 25 minutes.
Blend the cola beverage and sugar into an electric blender container. Cover and turn on motor. Add cherries and then ice cream. Blend until thick and smooth. Divide mixture among 8 tall glasses. Fill with cola beverage. Give a quick stir. Top each with a scoop of ice cream.
Drain all beans except pork and beans. Saute onions in bacon fat. Add vinegar and brown sugar. Cook slowly about 20 minutes. Add beans and bacon. Bake at 350° for 1 hour uncovered, stirring occasionally. Cover and refrigerate for 3 days. Reheat until hot.
Mix dry ingredients to blend. Add safflower oil (don't stir). Add 3/4 cup of total water. Stir. Add remaining water gradually and stir. Bake in an oiled Teflon muffin pan at 375° for 20 to 25 minutes or until lightly brown. Makes 12 muffins.
Stir and blend well. To serve use about 2 teaspoons per cup of boiling water. Store in an airtight can or jar and this mix will keep for several weeks. Makes about 1-1/2 pints.
Crush vanilla wafers and add milk. Stir until wafers are moist. Add cut up fruit; mix well. Add remaining ingredients. Mix well. Pack in your favorite pan or mold. Store in refrigerator. This cake freezes well.
Cut chicken into 1/2 x 2 inch strips. Mix flour, salt and pepper in a shallow bowl. Dip chicken in milk and roll in flour mixture to coat well. Place chicken on waxed paper.
Put frozen corn and remaining ingredients in covered thick pan and cook for 1 hour, stirring often.
Beat honey and cream cheese together in a bowl. Spoon into pears and place into a baking dish. Top with graham crackers crumbs. Bake at 350° for 15 minutes.
Heat vinegar, salt and sugar. Bring to boil and pour over cabbage. Let it cool. Keeps for weeks.
Arrange 1 can green beans in a casserole dish lined with butter. Layer on top soup, onion rings and water chestnuts; repeat with green beans. Depending on how large you want your casserole as to how many cans of green beans you use. Bake at 350° for about 20 to 30 minutes or until bubbly.
Mix soup with sour cream. Mix all together. In a separate bowl melt 1/2 stick oleo; add and mix one tube Ritz crackers, crushed. Sprinkle this mixture on top of casserole and bake at 350° until bubbly.
Mix together. For topping, combine crushed Ritz crackers and 1/2 stick margarine. Spread on top and bake 30 minutes at 350°.
Tear angel food cake into small pieces. Layer bottom of small cake pan. Mix together Dream Whip, powdered sugar, milk and cream cheese until thickened. Pour over angel food cake; top with cherries and chill for 1 hour.
Cut corn off cob. Scrape ears to get the milk and all of the kernels. Cook and stir all ingredients in 10-inch skillet over medium heat until margarine is melted. Cover and cook over low heat until corn is tender 10 to 15 minutes.
Remove seeds from pumpkin and wash off all pulp (you will learn anew the meaning of slippery doing this). Place seeds in shallow baking pans. Half cover seeds with saltwater (1 teaspoon salt to 1 cup water). Place in a 200° oven and bake until all water has evaporated and seeds are crisp. Store in airtight container if they last that long.
Cut top layer of corn from cob. Scrape remainder of corn from cob. Mix corn and other ingredients and pour into skillet. Simmer on low heat 40 to 45 minutes; stir frequently.
Beat eggs, sugar and salt in 3-quart mixing bowl. Mix in evaporated milk, cream, vanilla and rum. Chill. Pour into punch bowl. Sprinkle with nutmeg or cinnamon. Makes 2 quarts.
Cream butter and sugar well. Add one egg at a time, mixing well. Stir soda into sour cream. Add flour and sour cream to butter mixture. Add vanilla. Bake at 300° for 1 hour (do not open oven). Continue baking at 325° for 15 minutes longer.
Form individual hamburger patties onto separate pieces of foil, as if you were making hamburger steaks. Place foil on large cookie sheet or large pan; one large patty per member of family. Slice potatoes thin onto top of meat. Do the same with an onion. Salt and pepper to taste, then sprinkle all over with Worcestershire sauce. Cover each dinner with foil and bake for about 30 to 40 minutes at 350°. Easy and work saving. Serve with a salad and bread if desired. A delicious change!
In a large saucepan, cook and stir bacon or ham and onion until bacon is crisp and onion is tender. Drain drippings. Stir in soup and milk; heat, stirring occasionally. Drain clams (refill the can of clams with fresh water); add to mixture. Stir in lemon juice, pepper and thyme. Heat on low until desired thickness. Serves 4.
Dissolve sugar in oil. Add sifted dry ingredients; add carrots; add eggs one at a time, beating well after each addition. Add nuts and vanilla. Pour into loaf pan and bake in 350° oven for 50 minutes. Cool. Remove from loaf pan.
Blend flour and margarine together. Pat into a 9 x 13-inch baking dish. Bake 20 minutes at 350°. Cool.
Place the ice cream and sherbet in a punch bowl. Pour in the milk and lemon-lime soda. Stir gently and serve immediately.
Melt butter in baking pan. Soften onion in pan in broiler for about 5 minutes. Do not brown. Place shrimp in single layer over onions. Put one piece of bacon on each shrimp. Put one teaspoon sweet and sour sauce on each shrimp and bacon. Broil until bacon is crisp and shrimp is pink, only about 10 minutes. Great appetizer or main course.
Pour Jell-O and pineapple (do not drain) into medium saucepan. Bring to a boil while stirring. Boil and stir for 2 minutes. Remove from heat and allow to cool (15 to 20 minutes). Stir in buttermilk and nuts. Fold in Cool Whip. (A wire whip works well for this.) Pour into a pretty glass bowl or casserole and chill until firm.
Drain potatoes; rinse under cold water. Drain. Place in crock-pot. Add beans and liquid. Cut kielbasa in chunks to press down into mixture. Leave on low all day. Serves 3.
Brown hamburger in skillet, stirring until crumbly. Pour off drippings. Add green chili peppers, enchilada sauce, cream of chicken soup and cream of mushroom soup. Mix well. Cook until bubbly. Spread Doritos in baking dish. Spoon soup mixture over Doritos. Top with cheese. Bake at 400° until cheese melts.
Brown ground beef in large Dutch oven. Stir in 5 cups water and remainder of ingredients. Bring to a boil. Reduce heat and simmer, stirring occasionally, for 2 hours.
Heat soups, milk and half of the butter in a pan. Add the rice and heat until the mixture is warm. Pour this mixture into a 13 x 9-inch pan. Lay the chicken on the top and then add the remaining butter on top of the chicken. Cook the casserole at 275° for 2 1/2 hours. Do not cover or open the oven until casserole is done.
In small bowl, combine garlic powder, rosemary and salt. Sprinkle over flattened chicken. Lay slice of cheese on each piece. Top each with 4 asparagus spears. Fold long edge of chicken over asparagus and roll up. Secure with wooden toothpick. Sprinkle paprika. Place seam side down on microwave pie plate. Cover with wax paper. Microwave on High for 3 minutes. Turn each piece and sprinkle with Parmesan. Cover with wax paper. Microwave 2 minutes or until chicken is tender. Serves 4.
Mix well the first 3 ingredients. Fold in the whipped topping. Spoon into the baked pie shell and chill for 4 to 6 hours. Makes 6 to 8 servings.
In 1-quart casserole, blend soup and milk. Stir in tuna and eggs. Bake at 350° for 25 minutes; stir. Top with chips; bake 5 minutes more or until hot. Makes 4 cups.
Cut potatoes in half lengthwise. Place down in glass pan with melted butter. Sprinkle with garlic salt. Bake, uncovered, at 350° for about 1 hour.
In a big bowl dissolve yeast in water and then the sugar. Add dash of salt and oleo (cut in pieces). Mix in flour with hands until well blended. Cover and let stand until doubled in size. Grease cookie sheet pan or muffin pans with oil. Shape into rolls and let rise until doubled in size. Bake 20 minutes at 325° or until golden brown. Makes 30 rolls.
Cook chicken. Toss remaining ingredients with cut up chicken. Serve on bed of lettuce.
Preheat oven to 350°. In a small bowl, combine 1 1/2 cups cracker crumbs, 1/4 cup sugar and 1/3 cup melted butter. Mix well. Press firmly onto bottom and sides of greased 9-inch pie plate. Bake in a 350° oven for 5 minutes. Cool.
Toss all ingredients. Refrigerate. You may make this simple salad up to 2 days ahead. Serve chilled or at room temperature. Makes about 10 cups.
Beat egg yolks until thick and lemon colored. Beat in sugar gradually. Sift flour and salt together and add alternately with water, to first mixture. Add lemon extract and rind. Whip egg whites until foamy, add baking powder and continue whipping until stiff peaks are formed. Fold into egg yolk mixture. Pour into an ungreased tube pan. Bake at 325° for 50 to 60 minutes. Invert to cool. When cool, cut cake from tube and sides of pan. Frost.
Mix first 4 ingredients with mixer. Sift together flour, salt and soda. Blend the two mixtures and pour into a greased and floured oblong pan. Sprinkle brown sugar and nuts over mixtures. Bake at 350° for 40 to 45 minutes.
If mixing ahead of time, mix first four ingredients and store in Tupperware bowl; add the other ingredients 30 minutes to an hour before serving. (That is to prevent Fritos from getting soggy.)
Combine gravy mix, beef, onion and pepper. Shape into 2-inch high loaf. Prepare mashed potatoes according to package directions and spread over meat loaf. Bake at 350° for 55 minutes. Top with cheese and bake until cheese melts. Makes 6 servings.
Place flour and sugar in a large mixing bowl. Make a nest in the flour and sugar. Place in saucepan the margarine, Crisco, vanilla, water and chocolate. Melt these ingredients in the saucepan.
Melt butter and peanut butter on low heat; mix. Turn off heat. Slowly add powdered sugar. Add Rice Krispies, one cup at a time. Make into bite-size balls. Put chocolate chips, Hershey bar and wax in top of double boiler. Melt together and dip balls into this, using a toothpick, and put on wax paper. Makes about 100 balls.
Drain asparagus and place in bottom of dish. Slice eggs across and place over asparagus. Place almonds over eggs. Mix soup and milk and pour over other. Crush crackers and sprinkle over top. Bake at 400° about 15 minutes.
Mix all ingredients well. Pour into pie shells and bake at 325° for 1 hour. Makes two 9-inch pies.
In a large bowl beat eggs. Add milk, sugar, butter, raisins, cinnamon, vanilla and salt. Mix well. Add bread cubes; stir gently. Pour into a greased 13 x 9 x 2-inch baking dish. Bake at 325° for 50 to 60 minutes or until a knife comes out clean. Serve warm or cold. Store in refrigerator. Yields 12 to 16 servings.
In small mixer bowl, combine frosting mix, corn syrup, vanilla and boiling water. Beat on highest speed until stiff peaks form, about 5 minutes. Transfer to large mixer bowl. On low speed, blend in 1 pound confectioners sugar gradually. Stir in chopped nuts. Drop mixture by teaspoonfuls onto waxed paper. When outside of candies feel firm, turn over. Allow to dry 12 hours or overnight. Store in airtight container. Makes 5 to 6 dozen candies.
Measure by dipping method or by sifting. Stir flour, baking powder and salt in by mixing in bowl. Cut in butter. Dissolve yeast in water. Stir in egg yolks, sour cream and vanilla. Blend into flour mixture. Refrigerate 1 hour.
Preheat oven to 300°. Separate eggs very carefully (no yolks in whites). Spray Pam on a Teflon cookie sheet. Beat egg whites with cream of tartar until stiff, not dry. Fold in yolks, cottage cheese and Sugar Twin. Don't break down egg whites, no more than 1 minute. Place 1 tablespoonful very carefully on cookie sheet. Place another tablespoon on top of mixture carefully. Repeat with remaining mixture until you have 6 piles about 2 inches high. Bake about 1 hour. Rolls should resemble delecation rolls. Better cold as hamburger buns.
Score ham. Put 1/4 cup water in roaster; pour 1/2 bottle Coca-Cola over ham. When ham is half done, pour remainder of Coca-Cola. Baste several times during baking. Bake at 375° for 20 minutes per pound. Remove cover the last 10 minutes.
Lightly beat 1 egg white. Add pecan halves; mix thoroughly with spoon until all pecans are coated. Mix the sugar, cinnamon and salt together. Sprinkle over pecan halves; mix thoroughly. Pour onto ungreased cookie sheet. Bake in preheated 300° oven for 30 minutes.
Blend together. Freeze in ice cube trays (about seven trays). Place frozen cubes in punch bowl and pour 1 liter bottle of 7-Up to each 3 trays.
Put oil in 1-quart saucepan. Add enough garlic powder to generously cover oil. Heat on low until you can smell the garlic, watching not to burn garlic. Take off heat and add tomato sauce, both cans filled with water, salt, basil, oregano and pepper. Bring to a boil. Cover and simmer 45 minutes. Add undrained beans and mix well. Cover and simmer 45 minutes. Sauce may now be refrigerated. When ready to eat, heat and mix with cooked macaroni. Best if sauce is refrigerated at least one day.
Trim excess fat from ribs. Place in crock-pot. Mix soup, vinegar, brown sugar, celery seed, soy sauce and chili powder in bowl. Pour over ribs. Cook, covered, on low for 7 to 8 hours.
Cream together butter, sugars, eggs and pumpkin; add dry ingredients. Blend in extracts and nuts. Drop by spoonfuls on a greased cookie sheet. Bake at 400° for 10 to 12 minutes.
Fry onion and bacon together. Combine beans, sugar, vinegar and pepper and add cooked bacon and onion plus grease. Put in oblong baking dish and cook until brown, approximately 3 hours at 350°. Recipe may be tripled using a gallon of beans.
In Crisco, cook pepper until transparent. Add shrimp and cook until light pink. Stir in flour, salt and oregano. Add milk gradually. Cook until thickened. Add cheese, cut in pieces, and pimentos. Cook until cheese is melted. Spread rice in a greased 2-quart casserole or 6 greased individual serving dishes. Pour sauce over rice. Bake at 325° for 25 to 30 minutes, until bubbly. Serve garnished with parsley.
Mix first 4 ingredients and lightly brown. Add next 4 ingredients. Simmer for 10 minutes. Remove from heat and add cream cheese and Parmesan cheese. Serve with Doritos.
Combine first 6 ingredients in large pot. Bring to a boil. Cover, reduce heat and simmer for 20 minutes. Stir in corn. Remove from heat. Melt margarine in heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute. Gradually add milk and cook until thick. Stir in remaining ingredients until cheese melts. Slowly add cheese mixture to vegetables.
Halve pineapple chunks and orange sections. Combine with remaining ingredients. Refrigerate overnight. Sprinkle with chopped pecans before serving.
Preheat oven to 350°. Fry bacon. Drain. Fry onions in bacon fat. Add sugar, vinegar, mustard and garlic salt. Cover and simmer for 20 minutes.
Salt and pepper chicken lightly. Lay in flat baking dish or pan. Pour mushrooms over chicken. Sprinkle parsley heavily over chicken. Mix together soup, mushroom juice and sherry. Pour mixture over chicken. Bake at 300° to 350° for 1 1/2 to 2 hours or until tender. Should be kept moist. Baste occasionally. Good served over rice.
Mix pineapple and Jell-O in pan. Over medium heat let come to a bubbling stage. Take off stove. Let cool good. Mix buttermilk and Cool Whip good, until thickens some. Add pineapple mixture and nuts to Cool Whip mixture. Put in refrigerator to cool or congeal. Makes a big bowl. Can be cut in squares if you desired. Can use pineapple, unsweetened, if you like.