HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut pickles up small (1/2-inch). Make brine of water and salt. Let stand in brine overnight. Drain, then take 1 cup vinegar and 6 quarts water; add pickles. Steam but don't boil until they lose their dark green color. Drain and put pickles in jars and cover with 2 1/2 cups vinegar, 2 1/2 cups water, 4 3/4 cups sugar and 1/2 teaspoon celery seed. Boil for 5 minutes and pour over pickles. Put a little dill and 3 to 4 slices garlic in first; seal jars.
Combine all of the beans. Mix well. Yield: 20 cups. Divide into 10 portions (2 cups each). This is wonderful included in a Christmas basket along with a recipe for Ten Bean Soup.
Slice hot dogs down the middle long ways. Don't go all the way through. Put cheese in the sliced hot dog. Wrap bacon around the hot dog. Broil in oven for 5 minutes. Turn over and broil 5 more minutes.
Combine first 5 ingredients. Mix well and pour over crackers. Stir until all is absorbed. Store in airtight container.
Mix chicken and mushroom soups, onion, mushrooms, milk and spices. Mix in rice. Cover bottom of a greased 13 x 9-inch pan with the rice mixture. Place chicken on top of the rice. Sprinkle the onion soup mix on the chicken. Cover and bake 2 hours at 350°.
Brown pie shells. Melt butter in microwave. Grate apples. Mix with butter. Add cinnamon and sugar to taste. Bake at 375° until apples are done.
Mix cheese, dressing mix, mayonnaise and hot sauce together. Spread on rye bread slices. Top with 1/4-inch slice cucumber. Sprinkle paprika over each for color and taste. Cheese mixture can be stored in refrigerator for 1 week.
Cook together in a large kettle for 2 1/2 hours. Put through a food mill.
Wash pickles and put in vessel, make enough salt water to cover. Let stand 3 days. The fourth day, put clear water and then change water for 3 days, then wash good and cut in desired shapes.
Combine margarine, milk, and sugar in a large skillet and bring to a boil, stirring, over medium-high heat. Reduce heat to medium and cook, stirring constantly, for 6 minutes. Remove from heat. Add marshmallows, stirring until melted. Add cracker crumbs and nuts, blending well. Drop by teaspoonfuls onto waxed paper. Cool completely. Store in a covered container. Yield: about 4 dozen.
Saute sausage. Trim crusts from bread. Arrange in greased 9 x 13-inch pan. Set aside. Combine milk, eggs, salt, pepper and Worcestershire. Beat well. Drain sausage. Mix with mustard. Spread over bread slices. Add cheese. Pour egg mixture over bread, sausage and cheese. Refrigerate overnight. Bake at 350° for 30 to 40 minutes, uncovered. Serves 6 to 8.
Mix all (except cheese and chips). Put in oblong dish. Put cheese and chips over mixture. In preheated oven, bake 15 to 20 minutes. Be watchful, as it burns easily.
In bowl, combine flour, baking powder and salt; set aside. Over hot (not boiling) water, melt the chocolate chips, stirring until smooth.
Drain sweet potatoes. Add cinnamon, salt and sugars. Mix with fork. In separate bowl, beat eggs, vanilla and honey by hand. Slowly pour egg mixture into sweet potato mixture. Beat with mixer until smooth. Pour into pie shell. Top with pecans. Bake at 350° for about 1 hour.
Blend all ingredients (except muffins) in pan over low heat. Spread thickly over muffins. Broil for 2 to 3 minutes, until golden brown. Cut into wedges.
Melt Cheddar cheese (Velveeta). Mix together. Make into inch balls. Bake in oven at 375° for 10 minutes or until brown. (Put far enough apart so won't touch.) This recipe will serve 10 people.
Pour 1 1/2 cups boiling water over 1 cup quick cook oatmeal and 1 stick butter or oleo; let stand 2 minutes. Add all the ingredients (except topping). Beat smooth.
Slice potatoes in quarter pieces. Pat dry with paper towel. Roll in melted butter. Sprinkle each with salad dressing mix, cheese and flour. Bake at 400° for 35 minutes or until tender. Sprinkle with paprika.
Heat water, cocoa and oil to boil. Sift together flour, cinnamon, sugar and salt. Combine first ingredients. Mix sour milk with soda, vanilla and eggs. Mix with previous batter. Pour into 11 x 16-inch pan. Bake at 350° for 20 minutes. Cool. Frost.
Put 2 to 3 tablespoons of low-fat yogurt in a bowl. Add 4 teaspoons orange juice and sprinkle with cinnamon. Add fresh fruit to mixture. Serves one.
Mix all together in casserole dish. Bake at 350° for 50 to 60 minutes or mix together in crock-pot. Cook for 4 1/2 to 5 hours.
Mix all ingredients and spread on tortillas. Roll them up into a log shape and chill until ready to serve. Slice logs into 1-inch pieces. Chilling for an hour or more improves flavor. Serve with salsa or guacamole.
Preheat oven to 325°. Mix cheese, onion and pepper in a medium-size bowl. Add tomato sauce and cooking oil; then mix with spoon until all cheese mixture has been moistened. Slice off tops of rolls; scoop out centers. Spoon filling into rolls; replace tops of rolls and bake, uncovered, on a cookie sheet for 25 to 30 minutes.
Put sour cream in bowl and add dry jello. Stir until sugar granules are completely dissolved. Fold in Cool Whip and fruit.
Preheat oven to 325°. Cream together the butter, brown sugar, egg and molasses; set aside. Sift the dry ingredients. Combine the ingredients and stir until smooth. Put dots of 1/8 teaspoon of dough 1 inch apart on greased cookie sheet and bake 5 to 6 minutes. Cool on rack. Cookies snap off if you twist the sheet slightly.
Alternately beat flour mixture and 1 cup milk into creamed mixture. Drop by tablespoons onto ungreased baking sheet to make 24 rounds. Bake at 425° for 6 minutes.
Shake dressing, sugar, green pepper, vinegar, salt, black pepper. Combine peas and other ingredients. Toss pea mixture with dressing mixture, adjust seasonings. Chill. Serve on lettuce leaves.
Drain cans of vegetables. Combine vinegar, oil and sugar. Bring to a boil. Pour over veggies. Refrigerate until ready to serve.
Dissolve yeast in 3/4 cup lukewarm milk with 1 tablespoon sugar. Set aside. Cream butter, sugar and egg yolks and a little flour. (I use my mixer as long as I can.) Add rest of ingredients, including yeast and enough lukewarm milk to make a soft dough. Work until it does not stick to hands or bowl. Cover and let rise in warm place until doubled in bulk (does not rise a lot). Take pieces and make long skinny rolls, then braid them. (In twos or threes.)
Crush cookies with food processor. Put half on bottom of 9 x 13-inch pan. Mix pudding and milk and softened cream cheese. Blend in Cool Whip.
Combine margarine, flour, sugar, milk and vanilla; mix well. Then mix sugar, brown sugar and cocoa. Sprinkle over batter. Add 1 3/4 cups hot water on top and bake at 375° until done.
Combine first 7 ingredients in a large bowl. Make a well in the center of mixture. Combine eggs and next 3 ingredients. Add to dry ingredients. Stir until moistened. Fold in raisins and pecans. Spoon into a 12-cup Bundt pan coated with vegetable cooking spray. Bake at 350° for 1 hour and 10 minutes or until toothpick inserted comes out clean. Cool in pan for 10 minutes and remove from pan. Cool completely. Sprinkle with powdered sugar. Contains 4.5 grams fat, 54.8 grams carbohydrates and 41 mg. cholesterol.
Preheat oven to 375°. Beat Crisco, then add moist ingredients, one by one. Mix dry ingredients. Add dry ingredients to moist ones and beat until light and fluffy. Stir in chocolate chips. Drop by teaspoons on lightly greased cookie sheet. Bake for 7 to 9 minutes (don't overbake). Once out of oven, let cool for several minutes before removing from sheet and placing onto wired rack. Enjoy!
Crumble up bread good. Pour both kinds of milk over bread. Take hands or potato masher and mash. Beat egg good and pour into bread mixture. Put sugar, vanilla and butter on top. Put nutmeg in. Cook at 350° until done.
Cook noodles and drain. Cook broccoli in 6 cups of water until tender. Add all other ingredients and cook until cheese melts.
Cut in shortening with dry mixture. Add milk with egg. Make mixture about 1/2-inch thick. Cut biscuits with biscuit cutter and put biscuits on a greased 9 x 13-inch pan. Bake at 400° until brown.
Combine Jell-O and pineapple in saucepan. Bring to a boil, stirring occasionally to prevent sticking. Cool. Fold in Dream Whip, cottage cheese and pecans. Place in 1-quart mold and refrigerate 2 to 3 hours or until firm.
Crush cookies to make crumbs. Melt margarine and mix with crumbs. Press crumbs into 13 x 9-inch dish, reserving 1/2 cup crumbs for topping.
Beat oil and egg. Add oats and orange juice. Add dry ingredients. Fold in berries. Bake 400° 10 -12 minutes.
Combine soups, broth, chilies and spices. Grease pan. Put chips, chicken, sauce and cheese, layering until cheese is on top. Bake at 350° for 25 to 30 minutes.
Mix first 4 ingredients. Hollow out bread and tear into pieces. Fill bread with dip. Serve with torn up bread pieces and fresh veggies.
Prepare each jello package separately using 1 cup boiling water and 1/2 cup cold water for each. Pour each into an 8-inch square pan. Chill until firm. Cut into 1/2-inch cubes. Dissolve remaining package of orange jello and sugar in 1 cup boiling water. Stir in pineapple juice and chill until slightly thickened. Blend whipped topping into gelatin. Fold in gelatin cubes and pour into 9-cup tube pan. Chill overnight or until firm. Unmold and garnish with whipped topping. Makes 12 to 14 servings.
Mix mayonnaise, melted margarine and mustard until smooth. Dip chicken breasts into this mixture and then roll into stuffing mix. Place in a 9 x 12 x 2-inch pan. Cover and bake for 1 hour at 350°. Uncover and bake an additional 30 minutes until brown. The herb stuffing takes care of the flavor. I use fat free mayonnaise and fat free margarine.
Saute onion in butter or margarine. Add ground beef and brown. Drain excess grease. Add cream of chicken soup and mushrooms, salt and pepper. Cook approximately 5 minutes. Just before serving, add sour cream and heat thoroughly. I add poppy seed when I add the soup and mushrooms. Serve with rice or noodles. Serves approximately 6.
Mix all ingredients except the additional 1/2 cup sugar in a large saucepan. Once this gets hot, put the additional 1/2 cup sugar into skillet and melt until brown on medium-low heat, then pour into the saucepan with the other ingredients. Cook until a soft ball can be formed. Remove from heat and stir until creamy and thickened. Spread over any plain cake.
Preheat oven to 350°. Wash chicken; pat dry with paper towel. Place the breasts in large shallow casserole. Combine soup, mushrooms with liquid and sour cream in small bowl; mix well with wooden spoon. Pour over chicken; sprinkle with paprika. Bake chicken, uncovered, for 1 1/4 hours, until tender. Serve with vegetables of your choice for a mouth watering meal.
Boil first 3 ingredients together for 1 minute. Add remaining ingredients. Blend well; drop by spoonfuls on wax paper. Let stand for 10 minutes.
Slice apples into buttered pie plate. Sprinkle with cinnamon. In bowl, combine butter, flour, sugar, salt, egg and nuts. Mix well, just enough to moisten. Dough will be thick.
Whip cream cheese until soft and fluffy. Beat in peanut butter and sugar. Slowly add milk, beating until well blended. Fold topping into mixture. Pour into pie crust. Freeze until firm before serving.
Combine the first 10 ingredients in order, stirring after each addition. Boil until thick. Cool before adding the Miracle Whip salad dressing.
Peel and slice apples. Place them in casserole or buttered dish. Add water and cinnamon. Mix sugar, cornstarch and the butter until mixture falls in small pieces. Spread mixture over the apples. Cook at 350° for 35 to 40 minutes. Serve with cream.
1. Sift dry ingredients in a large bowl. 2. Mix remaining ingredients except for nuts and strawberries. 3. Add to dry ingredients and fold in strawberries and nuts. 4. Bake in 9 x 5 loaf pan at 350° for 60 minutes.
Thaw turkey. Remove giblets and neck from cavity. Wash turkey and drain well. Rub cavity with salt. Stuff cavity loosely with your choice of dressing. Place in roasting pan and baste turkey with melted butter. Pour 1 cup water in bottom of roasting pan. Make a foil boat around sides of turkey to place remaining dressing in to keep dressing out of the water. Cover turkey with foil, then place lid on. Bake in oven at 350° for approximately 4 1/2 to 5 hours or until turkey is tender. Approximately 30 minutes before turkey is done, remove lid. Foil cover and brown turkey. Remove turkey from oven and let sit for approximately 15 to 20 minutes before slicing.
In pan, put cabbage (chopped), water, salt and margarine. Cook to tender-crisp, then add rice. Remove from heat. Let stand 5 minutes. Cook second set of ingredients just to melt cheese. Pour cabbage mixture in a 9 x 13-inch glass dish. Cover with cheese sauce. Bake in 350° oven for 30 minutes.
Brown meat and onion; drain well. Combine all ingredients and simmer, covered, for 2 to 4 hours.
Heat chili sauce and jelly over low heat, stirring constantly until jelly is melted.
Chop fruit and use juice. Layer fruit with juice with cake mix in large casserole. Put a layer of cake mix on top. Melt butter and pour over top. Bake 55 minutes at 350°.
Saute onion and mushrooms in the butter until soft. Add the beef consomme and water to the onion. Bring to a boil. Add rice and garlic powder. Simmer on low for 20 minutes.
Beat all ingredients together. Pour into a 9-inch unbaked pie shell. Bake for 10 minutes at 440°, then about 40 minutes at 350°.
With mixer, beat together butter, molasses, sugar and eggs. Add 4 cups flour, soda, cinnamon, ginger and cloves, all at once. Refrigerate for 2 hours. Work in additional flour (if necessary). Shape into small balls (1-inch diameter) and roll in granulated sugar. Bake at 350° for 8 to 10 minutes.
Combine meat, onions and one cup of cheese; mix. Some cook this but I don't. In a heavy skillet or your deep fryer, heat oil. Using tongs, dip tortillas one at a time in hot oil for 10 seconds or just until limp. Drain on paper towels. Spoon a 1/4 cup meat mixture on tortilla; roll up and place seam down in a 9 x 13-inch baking dish. Heat sauces and pour over top. Cook at 350° for 45 minutes; add cheese on top the last 15 minutes of cooking time.
Sift together flour, baking powder and salt. Cream the shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients. Drop by teaspoon on ungreased cookie sheet 3-inches apart. Sprinkle with coconut. Bake in a 325° oven about 20 minutes. Cookies are better stored for 24 hours. Makes 4 1/2 dozen 2 1/2-inch diameter cookies.
Pour cold milk into large mixing bowl; add pudding mix. Beat at low speed until smooth. Add condensed milk; mix well. Fold in Cool Whip. Put layer of pudding, then layers of bananas and wafers until you use up all pudding. Chill for 3 hours. Makes large bowl full.
Heat oven to 350°. Combine cake mix, margarine and 1 egg. Pat mixture into an 11 x 14-inch pan. Combine the cream cheese, 3 eggs and confectioners sugar. Beat with mixer. Pour cream cheese mixture over cake mixture. Bake for 35 to 45 minutes. Cut into small squares. Enjoy.
In a skillet, heat oil and dip each tortilla in quickly. Place each on a paper towel to drain. This is to make it soft and pliable. When done, remove oil and put in 1 can enchilada sauce and heat. Dip a tortilla in the sauce and place on a plate. Add some cheese and onion and roll up. Place in a pan or Dutch oven. Repeat until Dutch oven is full or pan is full. Mix the chili with no beans and the rest of the enchilada sauce together. Pour over enchiladas (you may want to heat the chili and sauce to mix). Place in a 300° oven and heat 30 to 40 minutes.
Cream this together, then add 1 teaspoon vanilla and little over 1 cup milk. Pour into crust and bake.
Place fruit cocktail in a 13 x 9 x 2-inch baking dish. Spread dry cake mix over fruit (don't mix together). Dot with butter. Bake until golden brown in 350° preheated oven. Serve hot with Cool Whip or vanilla ice cream
Combine dates, sugar and water. Cook about 3 minutes or until thickened. Remove from heat. Add lemon peel and chopped walnuts. Divide dough in half and roll each half into an 8 x 10-inch rectangle. Spread with half of date mixture. Roll into jelly type roll and refrigerate for 8 hours. Slice about 1/2-inch thick and bake at 375° for 8 to 10 minutes.
In a food processor, combine garbanzo beans, tahini paste, lemon juice and yogurt. Blend until smooth. Add green onion, cumino, garlic and salt. Blend. Refrigerate several hours to blend flavors. Spread over a plate. Drizzle olive oil over the top. Garnish with mint.
Dissolve jello in hot water. Add 7-Up; add pineapple which has been drained (save liquid). Pour mixture into baking dish. Spread marshmallows on top and let chill until set.
Cover chicken with water. Cook with small onion, stalk of celery and celery leaves. Add salt. Cook until tender (about 2 hours for hen). Combine in saucepan 3/4 cup of stock (substitute 1/2 cup stock, 1/2 cup white wine), mushroom soup, juice from can of mushrooms, cheese and Worcestershire sauce. Cook until smooth. Add mushrooms. Cook spaghetti in chicken stock, adding bouillon cube if not enough stock. Put 1/2 of the spaghetti in casserole dish, then 1/2 chicken, then 1/2 sauce. Repeat layers. Top with buttered bread crumbs. Bake 20 to 30 minutes in a 350° oven. Serves 8.
Sift flour, salt and sugar together. Add slightly beaten egg, sour cream and vanilla. Beat until smooth. Add chopped apples. Pour mixture into a pastry-lined 9 inch pie plate. Bake in a hot oven 425° 15 minutes; then reduce heat to 350° and bake 30 minutes longer. Remove from oven and add crumb topping.
Mix ingredients together. Pour in greased 9 x 13-inch dish. Bake in preheated oven at 350° for 40 to 45 minutes or until knife comes out clean.
Saute onions in margarine. Beat eggs. Add corn, 1/2 of muffin mix and onion mixture. Put in greased casserole. Spread with sour cream. Sprinkle with cheese and dry muffin mix. Bake at 350° for 45 minutes.
Do not brown the meat. Place all ingredients in a roaster or large casserole dish in the order listed of ingredients. No need to mix. Place in the oven, uncovered. Bake at 350° for 2 to 3 hours or until done. Serve over rice, if desired. Yields 6 to 8 servings.
Beat egg yolks and beer together. Gently stir flour and salt until blended. Mix in margarine and allow to stand at room temperature 30 minutes.
Cook noodles, drain and set aside. Mix all ingredients in a large bowl. Toss in noodles. Chill in the refrigerator for about an hour before serving.
Sift flour and salt into large bowl. Make a well in the center. Add eggs, oil and water. Work liquids into flour with fingers to make a stiff dough. Turn dough onto a large board. Do not add flour. Knead dough 15 times or until soft and smooth. Wrap in Saran Wrap and let sit at room temperature 1 hour.
Cook beef in skillet; add onion and spices. In large pot, cook tomatoes, beans, carrots, rice and water until rice is tender; add meat mixture to rice mixture, adding water if needed. When stew has reached desired consistency, serve. With less water, stew can be served as a casserole.
Mix together sugar, flour and pineapple. Place in buttered casserole dish and top with crushed crackers mixed with melted margarine. Bake at 350° for 30 minutes.
Mix squash, soup, onion and sour cream. Put layer of stuffing mix in bottom of buttered casserole dish. Add squash mixture and top with layer of stuffing mix. Drizzle melted butter over top. Bake 30 minutes at 350°.
Sift together flour and baking soda. Mix all ingredients. Bake 1 hour in a 325° oven.
Break spaghetti into pieces and cook. Drain. Combine all ingredients saving 1/2 of cheese to sprinkle on top. Place in a 2-quart casserole and bake at 375° for 25 minutes.
Cook bacon until crisp. Remove bacon, reserving drippings in skillet. Stir next 6 ingredients into drippings. Cover and simmer 5 minutes or until vegetables are tender. Add flour, salt and red pepper, stirring well. Stir in crumbled bacon, oysters, parsley, lemon juice and water. Spoon mixture into lightly greased 9-inch square pan. Combine biscuit mix and milk. Roll dough out on lightly floured surface to fit baking pan. Place pastry over oyster mix and cut slits in pastry. Bake at 400° for 20 minutes or until crust is golden.
Beat egg whites stiff; slowly add brown sugar. Sprinkle on top and finish baking:
Soften gelatin in cold water. Beat egg yolks until thick and lemon colored. Add 1/2 cup sugar and mix. Add pumpkin, milk, salt and spices to eggs. Cook over hot water until thick, stirring constantly about 10 minutes. Add gelatin to hot pumpkin mixture and stir until thoroughly dissolved. Let cool.
Mix all ingredients EXCEPT the white chocolate chips in a large bowl. Melt the white chocolate chips in a bowl in the microwave for 3 minutes on High power. Stir. Continue for an additional minute if necessary. Pour over mixture in the large bowl. Mix well. Spread onto waxed paper. When hard, break into pieces.
Cream sugar and butter until light and fluffy. Add egg and flour, a little at a time, baking powder, nutmeg and vanilla; more flour may be needed to make a stiffer batter. (Roll out on flour sprinkled board and cut in shapes; may use a water glass to cut shapes.) Bake at 350° until lightly brown. Makes 3 to 4 dozen.
In a skillet, dip tortillas in hot oil quickly. Place on paper towels. Drain all but 1 tablespoon of oil. Heat oil and saute onion and garlic. Add tomato sauce, oregano and chili powder; simmer about 5 minutes. Salt to taste. Crack the eggs in a bowl and put them in the sauce. Cover with a lid or foil and simmer until the eggs are poached. Don't let the sauce lose to much moisture. Place one egg on each tortilla and spoon sauce over each; top with grated cheese.
Mix all ingredients and boil gently for 40 minutes. Pack in hot jars with liquid covering beans. Seal.
Boil brown sugar and cream together until it makes a soft ball in cold water. Add pecans and vanilla. Boil slowly for 3 minutes in a steady boil. Remove from stove and beat until firm enough to be dropped by spoonfuls on wax paper.
Beat together first 4 ingredients. Cover bottom of a 4-quart baking dish with Grape-Nuts. Pour mixture over Grape-Nuts. Bake for 1 hour in a 350° oven. Let set.
Mix all ingredients. Simmer in a large pot for 10 minutes. Makes 3 quarts.
Cook sugar and Karo until mixture boils. Butter hands; pour over popped corn that has been put into a large, buttered bowl. Make balls.
Heat sugar and nectar. Beat yolks and beat in sugar and nectar. Mix slowly and bring to a boil. Add jello and let cool. Fold in whipped milk and chill.
You flour the chicken, put it in the skillet with some hot grease and cook it until it taste good. It's even better cold the next day.
In a large skillet, cook the turkey or pork sausage until browned. Drain off fat. Stir in enchilada sauce, drained chili peppers and drained mushrooms. Bring sausage mixture to boiling. Reduce heat. Simmer, uncovered, for 2 minutes.
Peel and cut eggplant in small pieces. Parboil in salted water until it begins to clear. Lightly saute onion and celery in oil. Drain eggplant and add to skillet. Add tomatoes; season with salt, pepper and Worcestershire and stir in egg. Pour into casserole, dot with margarine and cover with crushed corn flakes. Bake uncovered 30 to 40 minutes in 350° oven. Serves 6 to 8.
Saute onion in 1 stick of butter. Add to sour cream and chicken soup. Stir thoroughly. Add hash browns and cheese. Pour mixture into an 11 x 13-inch glass baking dish (spray with Pam first). Bake at 350° for 1 hour or until bubbly and golden brown on top. This dish is quick and easy and great for company.
Combine scalded sour cream, sugar, butter and salt; mix well. Let cool to lukewarm. Dissolve yeast in warm water in a large mixing bowl; stir in sour cream mixture, then eggs. Gradually stir in flour (dough will be soft). Cover tightly and chill overnight.
Boil potatoes in jackets until tender; drain and let cool just enough to handle, then peel. Mash potatoes and combine with 2 1/2 cups marshmallows, butter, milk, brown sugar, nutmeg, salt and cinnamon. Whip until fluffy.