HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve 2 cups lime in a gallon of water. Slice cucumbers. Pour mixture over the sliced cucumbers and soak overnight. The next day, wash out the lime. Soak in clear water 1 hour or so. Wash good. Put 1 teaspoon alum in each quart of hot water until they are covered. Soak for 1 hour. Put in ice water. Let set until you get the vinegar mixture fixed. Mix 1 cup sugar to 1 cup vinegar and spices to taste. Heat this mixture and pour back over the cucumbers for 2 mornings. The third morning, pack in jars and seal.
Cut round steak in small cubes. Set aside. Chop bell pepper and onion. In a large nonstick skillet, put 2 tablespoons oil; let it get hot. Add round steak; saute until brown. Add bell pepper and onion. In a cup, place 3/4 cup water, 4 tablespoons soy sauce and 1/4 teaspoon ginger; stir. Add to skillet; simmer until meat is tender. Serve over rice.
Heat oven to 375 degrees. Mix well shortening, sugar, egg, flavoring. Mix flour and salt and stir in. Divide dough in half. Blend red food coloring into one half. Roll one teaspoon each colored dough on lightly floured board into a strip four inches long. Place strips side by side, press lightly together and twist like a rope. Put on ungreased cookie sheet. Leave top down for handle of cane. Bake nine minutes or until lightly browned. Remove while still warm. Sprinkle with mixture of half cup crushed peppermint stick candy and half cup sugar.
Cook and drain cauliflower. Melt butter; stir in basil. Pour over cauliflower; toss lightly. Add cheese; toss lightly until cauliflower is coated. Sprinkle bread crumbs over cauliflower.
Preheat oven to 350°. Cut off a few large slices of ham and place on the bottom of a casserole dish. Cover with about 1-inch of cooked crabmeat. Add a top layer of ham slices. Place in a 350° oven. Cook for about 20 minutes. Serve hot.
Have cream cheese and margarine at room temperature. Beat in sifted powdered sugar; add extract. Spread on cake. Leave plain or sprinkle with finely chopped nuts.
In a skillet, cook beef over medium heat until no longer pink. Drain. Add the beans, ketchup, brown sugar and pepper. Mix well. Transfer to a greased 11 x 7 x 2-inch baking dish.
Cook cabbage with onion, then add hamburger meat (drained), then add all other ingredients. Simmer for 45 minutes.
In a large bowl, combine all-purpose flour, instant flour and baking powder. Cut butter into small pieces; add to mixture. Blend until mixture resembles coarse crumbs. Add sugar, yolks, sour cream and vanilla; knead into a smooth dough. Cover bowl; refrigerate overnight. In bowl, combine walnuts and powdered sugar. Preheat oven to 350°. Divide dough into thirds. On a lightly floured surface, roll one part to a 13 x 9-inch rectangle. Line bottom and sides of 13 x 9-inch pan with waxed paper. Place rolled dough in pan. Spread 2/3 cup apricot preserves over dough. Sprinkle one cup walnut mixture over apricot. Drizzle 4 teaspoons honey over walnuts. Roll 2nd part of dough into 13 x 9-inch. Place on top of first layer; press gently to smooth. Repeat filling over 2nd layer. Repeat with 3rd layer of dough and filling. Bake 40 to 45 minutes or until golden brown. Let cool. Makes 20 to 24 servings.
Mix all ingredients together and pour into crusts. Bake 20 minutes at 450°; reduce heat to 400° and bake until firm. Makes two 9-inch pies.
Cook broccoli in boiling water until almost tender. Refresh under cold water; drain well.
Shape ground beef into meatballs. Brown in melted butter in skillet. Add salt, spaghetti sauce and water. Cover and simmer 5 minutes. Move meatballs to the side of the skillet. Bring liquid to a boil and stir in rice. Cover and remove from heat. Allow to stand 5 minutes. Serves 4.
Pour water over oats and raisins and let stand 20 minutes. Cream 1 cup brown sugar, granulated sugar, oil and eggs together. Add flour, soda, salt and cinnamon. Pour in water, oat and raisin mixture and stir. Bake 30 minutes at 350°.
Saute mushrooms with sausage and drain. Place bread cubes in a greased casserole dish (12 x 8 x 2-inch) and top with sausage and Cheddar cheese. Mix eggs, milk, celery seed and oregano. Pour over all. Refrigerate for 8 hours or overnight. Bake at 325° for 40 minutes. Serves 6 to 8.
Bring sugar and 5 cups water to a boil in saucepan. Stir to dissolve sugar. Add orange rind and mint leaves. Let stand, covered, for 2 hours. Strain. Add fruit juices and food coloring. Mix well. Add ginger ale. Pour over crushed ice.
Melt margarine in pan. Cut out center of bread with a biscuit cutter. Put bread in pan. Crack open egg and put egg in the center of bread. Cook until egg starts to get done. Turn and cook on the other side until done.
In a saucepan combine all ingredients except cream and flour with 1/2 cup water. Cover and simmer 10 to 15 minutes or until done. Remove salt pork if used. Slowly blend in cream and flour; stir well. Cook and stir until thickened (if cream sauce is desired).
Brown meat and onions. Add remaining ingredients; cook on low heat until cheese melts. Stir often. Serve warm with corn chips.
Mix together and spread in an 8 x 12-inch glass pan, lightly greased.
Split bread lengthwise and butter both pieces. Mix salad dressing, pimiento, garlic powder, India relish and salt and pepper to taste. Spread mixture on bread and slightly toast at 350°. Cut crosswise into pieces.
Sift first 5 ingredients together, then add yeast to the flour. Cut in shortening. Add warm water to buttermilk. Combine dry ingredients with liquid ingredients and mix to sticky dough. Cover and refrigerate overnight or at least 8 hours. Roll out and cut. Let rise 30 minutes. Brush tops with margarine. Bake in a 400° oven for 10 minutes. Yields 4 1/2 dozen.
Partially freeze meat and cut into strips 3-inches long and 1/4 inch wide. In large skillet brown meat in hot Crisco. Drain excess fat. Drain tomatoes, reserving liquid. Add reserved liquid, water, onions, garlic, salt and pepper to meat in skillet. Cover and simmer 50 to 60 minutes or until thick and bubbly. Uncover and stir in Worcestershire sauce, flour and gravy mixture. Cook and stir until thick and bubbly. Cut green pepper into 2-inch long strips and add to meat along with tomatoes (cut up). Simmer 5 minutes longer and serve over hot rice.
Preheat oven as directed on package of crescent rolls. Cut crescent rolls in half and cut hot dogs in half. (If using Lil' Smokies, use whole.) Wrap hot dogs in crescent rolls. Place on cookie sheet and bake as directed on crescent roll package.
Beat all ingredients in order. Fold in 2 cups sour cream. Pour in an ungreased 9-inch spring-form pan. Bake at 300° for 1 hour, then at 250° for 1 hour, and turn oven off and leave 1 hour.
Lightly coat bottom of 9 x 13 pan with cooking spray. Press 1 of the 2 rolls of dough onto the bottom of pan. Mix other ingredients till smooth. Pour over dough. Slice other roll of dough and place over cream cheese mixture. Bake at 350 for 40 minutes. Let cool before cutting.
Drain pineapple (squeeze out with hands). Add remaining ingredients; mix well. Serve as a dip, or roll into a ball and serve with crackers.
Cream oleo with sugar. Add sour cream. Blend together. Add eggs; blend. Add flour, baking soda and vanilla. Mix well. Pour into large bundt pan that has been greased and floured. Bake 50 to 60 minutes at preheated 325° oven.
Mix together. Bake 45 minutes at 250°. Stir a couple of times.
Bake at 325° for 60 minutes or until celery and onions are done.
Cook lima beans according to the directions on package. Slice carrots and onions. Cook in boiling water until carrots are semi-soft; save broth. In saucepan, combine butter, flour, broth and cut up Velveeta cheese. Stir over medium heat until melted. Alternate sauce and vegetables in 1 1/2-quart casserole. Bake at 350° for 30 minutes.
Toss apples with lemon and water; put in baking dish. In large bowl, combine flour, oats, sugar, nutmeg and salt. Mix thoroughly. Cut in margarine and add nuts. Crumble over apples to cover completely. Do not pack down. Bake at 350° for 40 to 45 minutes.
Combine all ingredients; bake in a 1-quart casserole dish at 350° for 15 minutes.
Put the cheese between 2 slices of bread. Butter the outsides of the sandwich and brown in a skillet on the stove.
Heat oven to 350°. Use 2 tablespoons of butter to make buttered crumbs; set aside. Peel and slice turnips; cover with water and bring to the boil. Cook for 1 to 2 minutes; drain. Add more water and cook for 15 to 16 minutes. Drain and mash. Beat in the cream cheese, salt, pepper, sugar and the remaining butter; mix well. Pour into a greased casserole and cover with the buttered crumbs. Bake until hot and lightly browned, about 15 to 20 minutes. Makes 8 to 10 servings.
Combine fruits, nuts and marshmallows. Fold in whipped cream. Refrigerate 1 to 2 hours.
Cream margarine and sugar. Add the remaining ingredients. Roll out. Cut into desired shapes. Bake at 350° for 10 to 12 minutes.
Beat egg; add water and stir in dry ingredients. Mix well. Dip onion rings into batter and fry in hot deep vegetable oil for 2 or 3 minutes each side until golden brown. Drain on paper towel and salt. This is a good batter for deep frying anything, especially such vegetables as mushrooms, cauliflower, squash, bell pepper strips as well as shrimp.
Spread cream cheese out on a cookie sheet or pizza pan. Pour sauce over it and spread. Top with finely chopped green pepper, green olives, black olives and Mozzarella cheese. Serve with Fritos.
Brown vermicilli in butter until golden brown. Add chicken broth and bring to a boil. Add rice; bring to boil again, then cover and turn to low and cook for 20 minutes. Stir in pepper and serve. Excellent with flank steak. Serves 4.
Cook raisins in water until all the water is boiled out. Add the applesauce, sweetener, oil and eggs; mix well. Blend in flour, soda, cinnamon and vanilla. Pour the mixture into a greased and floured Bundt pan. Bake at 350° for 40 to 50 minutes or until cake is done.
Mix shortening, sugar, eggs and vanilla. Blend in flour, baking powder and salt. Chill 1 hour. Preheat oven to 400°. Roll dough out 1/8-inch thick onto powdered sugar surface. Cut into desired shapes. Place on ungreased cookie sheet. Bake for 6 to 8 minutes, or until edges begin to brown on edges. Frost with powdered sugar and milk icing.
Mix yogurt, Cool Whip and fruit together; pour into pie crust. Freeze until ready to serve. Top with additional Cool Whip if desired.
Line greased oblong pan with slightly crushed Doritos. Mix soups, tomatoes and onion. Put into blender and mix well. Pour into bowl and add chicken. Mix. Pour very slowly into pan. Add more Doritos on top. Bake at 350° for 30 to 40 minutes.
Combine sausage, bell pepper, and onion in soup pot. Cook over medium heat for 5 minutes or until sausage is fully cooked and vegetables are tender. Add remaining ingredients except for garnish. Cook over low heat for 10 to 15 minutes. Sprinkle additional cheese over top of each serving. Makes about 8 servings.
Dice the unpared apples and toss with the mixture of lemon juice and brown sugar. Stir in celery and wild rice. Blend the mayonnaise with the sour cream and toss. Chill thoroughly, but not longer than 6 to 8 hours. Add peanuts just before serving. Serves 6.
Brown the hamburger and diced onion with a dash of salt. Dice the potatoes, celery and carrots into 1-inch cubes; cook with a dash of salt just until done. Drain. Add the soup and 1/2 can water.
Cook noodles; drain. Brown ground beef. Add sugar, salt, pepper and tomato sauce. Cook 5 minutes. Soften cream cheese with sour cream. Put 1/2 noodles on bottom of baking dish. Add 1/2 meat mixture and 1/2 cream cheese mixture; repeat. Top with grated Cheddar cheese. Cook 30 minutes at 350°.
In a 3-quart pan in butter, cook onion and celery until tender. Stir in soup, milk and Worcestershire sauce until blended. Add chicken, vegetables and potatoes. Heat through, stirring occasionally. Spoon into a 2-quart oval or 12 x 8-inch baking dish. Set aside. Roll pastry dough 1-inch larger than dish. With knife cut pastry into 3/4-inch strips. Crisscross over mixture to form lattice top. Crimp edges and bake at 400° for 30 to 40 minutes. Let stand 5 minutes before serving.
Soften Knox gelatine in cold water. Dissolve the Jell-O in boiling water. Combine gelatine and Jell-O. Allow to cool. Add fruit cocktail. Soften cheese with Cool Whip. Add all other ingredients. Mix well. Refrigerate to congeal. Serve on lettuce with mayonnaise.
Beat together egg yolks and sugar. Place in medium saucepan over low heat. Melt butter in egg mixture, stirring constantly. Remove from heat as soon as butter melts. Add evaporated milk and vanilla. Pour into crust and bake for 15 minutes at 400°. Then reduce heat and bake until custard is set. Cover pie with meringue made from 4 egg whites and 8 tablespoons of sugar. Return to oven to brown meringue. Watch carefully.
Heat oven to 350°. Grease bottom only of loaf pan (9 x 5 x 3-inch). Mix all ingredients. Beat 30 seconds. Pour into pan. Bake until wooden pick inserted in center comes out clean, 55 to 60 minutes. Cool slightly. Loosen sides of loaf from pan. Remove from pan. Cool completely before slicing.
Cook noodles according to directions on package. Cook butter, cream and Parmesan cheese together on low for 5 to 7 minutes. Add bacon; serve over cooked noodles. Toss into noodles and serve with extra grated Parmesan cheese. Serves 8.
Cook hamburger; drain. Add diced onions (1 cup), cooked. Add Dennison's contents and simmer.
Wash, peel, slice cucumbers lengthwise and remove seeds. Cut in large chunks. Cover with brine made of alum, salt and 1 quart of water. Bring gradually to boil then set back on stove or under low heat for 2 hours. Cook slowly until transparent and crisp, not overcooked. Drain well. Let set until cold. Put the cloves and cinnamon in a cheesecloth bag. Tie around with string. Make syrup of brown sugar, vinegar, and spices. In a glass, stainless steel, or enamel pan, pour the syrup over the cucumbers. The next 3 successive mornings, drain the syrup, reheat and pour back over the cucumbers. The last morning put in clean hot jars and seal.
Cream together cream cheese and Miracle Whip. Cut up green onions and lunch meat into small pieces. Refrigerate overnight. Serve with crackers or chips.
Cream potato and butter together. Add all other ingredients and mix well. Pour into 9-inch pie shell and bake for 45 minutes at 375°.
Beat eggs until foamy; add sugar and beat. Add remaining ingredients except the sesame or poppy seed. Line 2 loaf pans with wax paper. Pour in batter and cover top with sesame seed or poppy seed. Bake at 350° for 1 hour and 15 minutes. Let stand in pan 10 minutes before removing.
Combine sugar, evaporated milk and caramels. Cook and stir over medium high heat until all over boil. Boil 5 minutes, stirring continuously. Remove from heat and stir in chocolate chips and nuts. Pour into a buttered 8-inch square pan.
In a large bowl, combine gelatin and water, stirring until gelatin is dissolved. Stir in strawberries and pineapple. Fold in bananas. Pour 1/2 of mixture in a large serving dish. Chill this and remaining mixture until partially set. Then spread sour cream over mixture in serving dish and top with remaining mixture. Chill until completely set.
Heat oven to 400°. In 13 x 9-inch baking pan, melt butter in oven. Stir in thyme. Add remaining ingredients, toss and coat; cover with foil. Bake for 25 minutes or until vegetables are tender. Season to taste.
Parboil potatoes until just tender with skins on. In saucepan, heat all other ingredients. Pour hot liquid over sliced potatoes. Salt and pepper to taste. Top with ham or bacon slices (optional). Bake until potatoes are done at 350°.
Sift flour and salt into mixing bowl. Cut in shortening. Dissolve yeast in water. Stir into flour mixture with sour cream, eggs and vanilla; mix well. Cover with a damp cloth and refrigerate for 2 hours. Roll half of dough on sugared board into oblong 8 x 16 inches. Fold ends to center; sprinkle with sugar and cinnamon. Roll again and repeat for a 3rd time. Roll about 1/2 inch thick and cut into 1 x 4-inch strips. Twist ends in opposite directions and make into shape of horse shoes.
Combine first 4 ingredients. Mix well. Place tenderloin on a rack in a roasting pan. Brush with butter mixture. Insert meat thermometer, making sure it does not touch fat. Bake at 425° for 30 to 45 minutes or until thermometer registers 140° for rare, 150° for medium-rare or 160° for medium. Slice tenderloin. Serve on party rolls with sour cream and prepared horseradish. Yields 16 to 20 servings.
Combine first three 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 brown.
Spread pecans in a 9-inch pie plate. Microwave at 100% (High) for 2 to 3 minutes or until toasted; stir after 1 minute.
Heat oven to 425°. Grease 9 x 9 x 2-inch pan. Blend all ingredients except corn about 20 seconds, then beat for about one minute. Stir	in corn (drained if you use whole kernel). Bake 25 to 30 minutes or until golden brown.
Scald milk and combine with corn, brown sugar, flour and butter. Add egg yolks, salt and pepper. Mix well. Beat egg whites until stiff and fold into corn mixture. Pour into 2-quart baking dish. Place dish in a pan of simmering water and bake at 350° for 50 minutes or until golden brown.
Dissolve Jell-O in boiling water in bowl. Drain fruit well; reserve syrups. Combine 1 cup reserved syrup and jello. Chill, stirring twice, until slightly thickened. Fold in peaches and pineapple. Fold in marshmallows. Turn into rinsed 9 x 13-inch salad pan. Chill until firm. Spread with Cheese Topping.
Mix juice and milk. Add Cool Whip. Pour into pie shell. Chill for 2 to 3 hours and serve.
Place sugar, corn syrup and water in 2-quart casserole. Cook on High in microwave (750 watts) 5 minutes. Stir. Add peanuts. Continue on High 13 to 15 minutes or until syrup separates into threads. Stir in melted butter, baking soda and vanilla just until light and bubbly. Pour into cookie sheet (Teflon coated). Spread. Cool for approximately 1 hour and break into pieces. Makes 1 1/4 pounds.
Rinse chicken; pat dry and cut into 1-inch pieces. Heat canola oil in 12-inch nonstick skillet on medium-high heat. Add onion and garlic. Cook for 2 minutes. Add orzo, broccoli and broth. Reduce heat to medium and cover. Cook for 6 minutes, stirring frequently. Add cut up chicken. Cook for 6 minutes. Mix in corn, salt and pepper. Cook for 5 minutes. Remove from heat and stir in cheese gently. Serve hot. Makes 6 servings.
Mix first four ingredients. Fill cupcake papers (with wafers on bottom of each) about 2/3 full with cream mixture. Bake at 350° for 15 minutes; cool. Top each with cherry pie filling. Chill and serve.
Mix sugar and margarine; add flour. Beat eggs; add milk and vanilla. Mix all together. Add coconut and pour into well-greased 9-inch pie pan. Bake at 350° for about 40 minutes or until mixture is set and golden brown.
In 8-inch square dish, place butter and cocoa. Microwave on High 2 minutes until butter is melted. Stir to blend. Beat eggs slightly in bowl. Add sugar, flour and butter mixture and beat at medium speed until blended. Pour into square dish. Microwave on High 8 minutes. Makes about 16 squares. Perfect for after school and can be done in 15 minutes.
Cut apricots; add to orange juice (let stand 30 minutes). Sift together dry ingredients. Cream butter, sugar and eggs; beat. Blend in apricots and juice. Stir in flour mixture. Mix until smooth. Add nuts.
Mix all ingredients together. Refrigerate at least 1 hour. This is great in Hawaiian bread! Water chestnuts can be added.
Roll bread dough out in a 12 x 15-inch rectangle. Beat together with fork the egg, oregano and Parmesan cheese. Brush over dough. Layer pepperoni and cheese (pepperoni first) over dough. Roll as for jelly roll, folding in ends and pulling towards you. Put on lightly greased baking sheet. Bake at 350° until golden brown. Cool and slice.
In a greased 9 x 13-inch pan, dump in pie filling; spread evenly. Dump in pineapple and spread evenly. Spread evenly the coconut. Sprinkle the cake mix on and spread evenly. Sprinkle pecans over cake mix, then pour melted butter over the top. Bake at 350° for 30 to 40 minutes.
In a skillet, cook sausage and onion until sausage is brown and onion is tender; drain. Stir in apples, water, sauerkraut, brown sugar and caraway seed. Transfer to a 2 1/2 quart baking dish. Cover and bake at 350° for 1 hour. Garnish with parsley if desired. Makes 6 to 8 servings.
Coat a large non-stick skillet with cooking spray, place over medium high heat until hot. Add onion and next 3 ingredients, saute until crisp about 3 minutes, stirring occasionally. Add chicken and next 5 ingredients. Cook 25 minutes. Serve over rice, sprinkle with parsley. Yields 4 servings.
Combine all ingredients; mix well. Pour into greased 9-inch pan. Bake at 400° for 20 minutes, or until browned.
Brown beef in bacon grease. Chop veggies in large pieces and add to the meat in a large Dutch oven. Add bay leaf and 2 cups water. Cook 1 to 2 hours or until tender.
Combine sugar, syrup, water and salt in heavy saucepan. Heat to boiling over medium heat, stirring constantly. Continue to cook without stirring until candy thermometer registers 260° or a teaspoon of syrup will form a hard ball when dropped in cold water.
Beat boneless chicken (or veal) until 1/4-inch thick. Put 1 slice of ham and 1 slice of cheese inside and roll chicken up. Dip into egg and roll into crushed corn flakes. Pin with toothpick.
Preheat the oven to 350 degrees. Slice the dough into 9 - 1 inch thick slices. Cut each slice into quarters. Place 1 dough quarter in each muffins cups sprayed with nonstick cooking spray. Press the dough over the bottom and up the side of each muffins cup. Place 1 candy kiss in each prepared muffins cup. Bake for 10 to 12 minutes or until the edges are light brown. Cool in the muffin cups on a wire rack for 15 minutes. Remove to a wire rack to cool completely.
Beat egg yolks slightly. Add milk and slowly add 1 1/2 cup sugar. Mix well and add dry ingredients slowly. Beat egg whites until stiff. Beat in 1/2 cup sugar. Add lemon juice. Fold into cake batter gently. Turn into grease tube pan. Bake at 350 for 1 hour. Turn pan upside down for 10 minutes and remove pan.
Mix sugar in hot water, let cool. Add juices. Blend in bananas and lemon juice. Freeze in (2) 1 gal. ziploc baggies. Remove from freezer 3 - 4 hours before use. Mix 1 bag to 1 qt. ginger ale. Serves 50.
Mix together dry ingredients. Add eggs, milk, clam juice, and clams. Heat oil to 375 degrees and drop batter by the tablespoons into fat. Fry until brown. Drain on paper towels. Serve with chowder.
Mix flour, salt and Crisco together until smooth. Add milk that has been mixed with the vinegar. Knead together and separate into 4 balls. Roll out each ball for 1 crust. Fill with favorite fruit filling. Bake at 400° for 10 minutes, 375° for 50 minutes. Makes four crusts.
Mix well. Pour into a lightly buttered 13 x 9-inch pan. Sets up quickly. Refrigerate for easy slicing.
Cream butter, sugar and vanilla. Add flour slowly. Add potato chips and nuts. Roll into small balls and press down with wet fork. Bake in a 325° oven on ungreased cookie sheet for 10 to 15 minutes or until edges are lightly browned.
Using an electric percolator, put apple cider and cranapple juice in the bottom. Put remaining ingredients in top cup of percolator. When wassail has perked serve with additional cinnamon sticks in cups, if desired.
Mix together well the flour, shortening and water. Roll out 1/8-inch thick and bake until brown.
Mix in 9 x 13-inch pan. Put in oven at 325° for 20 or 30 minutes, stirring occasionally.
Mash avocados. Combine tomato, salad dressing, onion, salt and lemon juice; mix well. Stir in bacon just before serving.
Put sugar, Karo, milk and water in large saucepan. Cook over medium heat. Stir constantly. Cook to soft ball stage or 230°. Remove from heat, add butter, vanilla, pecans or coconut. Beat well. Drop by tablespoons on wax paper, small amounts and work fast. Let cool. Store in tightly closed container.