HumbleIntelligence/food-ner-1-Million huggingface dataset:
Score cucumbers lengthwise with tines of fork. Cut into paper-thin slices to measure 4 cups. Layer cucumber slices in deep bowl or casserole dish, sprinkle with salt every few layers. Cover the cucumbers with plate or whatever you can find to fit your bowl and weight them down with a heavy object (can of fruit, coffee, etc.). Let stand at room temperature for 2 hours. Drain cucumbers completely, pressing out remaining liquid. Mix remaining ingredients: pour over slices. Cover and refrigerate at least 4 hours. Drain salad before serving. Makes 4 to 6 servings.
Mix all ingredients in order. Pour into greased 12 x 10-inch pan. Bake at 350° for 20 minutes.
Preheat oven to 325°. In a large saucepan, cook pepper and onion in melted butter until tender. Add soups, Ro-Tel and chicken, stirring until well blended. In a greased 9 x 13-inch baking pan, put a layer of torn tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling.
Blend first 3 ingredients in blender; add chocolate Cool Whip and stir well. Serve in little dessert bowls.
Combine all ingredients and blend thoroughly. Spread mixture into an 8-inch pan. Bake at 350° for 30 minutes. Cut into 1-inch squares and serve hot.
Cook onion and celery in butter until soft. Stir in flour. Add milk and cook, stirring until mixture boils and is thickened. Stir in parsley, salt, pepper and 1 cup cheese. Combine potatoes, eggs and ham in 3-quart casserole. Pour sauce over potatoes and eggs; mix. Top with remaining cheese. Bake in 350° oven for 35 minutes.
In large saucepan, combine wild rice and chicken broth. Bring to a boil. Reduce heat; cover and simmer 40 to 50 minutes or until tender. Stir in potato soup. Add half and half, cheese and green onions. Simmer until cheese is melted, stirring frequently. Add shrimp; heat gently until shrimp are thoroughly heated, stirring occasionally; do not boil. Garnish each serving with almonds. Yields 6 (1 1/3-cups) servings.
Cook frozen broccoli	according to package directions and drain. Mix in a	greased casserole dish with croutons. Pour melted margarine on top.	Combine the 2 soups and pour over broccoli mixture. Bake at 350° for 45 minutes. Cover for the first 30 minutes. Uncover for the last 15 minutes.
Mash shrimp. Add mayonnaise, onion, Tabasco sauce and salt. Refrigerate.
Put vegetables into a container that will fit your refrigerator. Combine sugar, vinegar and spices in a pan, heat until sugar is dissolved. Pour over vegetables, cover and refrigerate. If you are using a glass container be sure to cool brine before adding to prevent your jar from cracking. Should be ready to eat the next day. Keep pickles refrigerated.
Brown ground beef with onion in oil. Add salt and pepper to taste. Drain grease. Add ground beef to Italian pasta sauce. Add some oregano and simmer for 1/2 hour. While it simmers, boil noodles in boiling salted water about 15 minutes; drain them. Fill a 9 x 15-inch pan with alternate layers of noodles, cheese, tomato-meat sauce and pepperoni, ending with noodles and sauce. Sprinkle Parmesan cheese on top. Bake, uncovered, at 375° for 20 to 30 minutes.
Combine sugar, water and cinnamon in a heavy saucepan. Cook over medium heat until sugar dissolves. Add peanuts. Cook, stirring constantly over medium heat until all liquid evaporates (about 15 minutes). Spread nuts on greased baking sheet. Bake at 300° for 15 to 20 minutes, stirring after 10 minutes.
Roll out dough in a 12 x 16-inch rectangle. Combine egg and Parmesan cheese. Brush dough with mixture. Cover dough with pepperoni. Sprinkle on Mozzarella cheese. Roll up dough. Put seam side down on cookie sheet. Brush with egg mixture. Bake at 350° for 20 minutes until golden brown.
Mix butter, sugar and eggs; then add sour cream. Stir in flour, soda, cinnamon, salt and cloves. Then mix in oats, pecans, dates and cherries. Drop onto a greased cookie sheet. Bake at 350° approximately 20 minutes.
Preheat oven to 375°. Place tuna fish in greased 1 1/2 quart casserole dish (or spray with Pam). Blend mushroom soup and milk together. Add salt. Pour over tuna fish. Sprinkle crushed potato chips or cracker crumbs over top. Bake uncovered for 25 minutes. Serves 4.
Place ground beef in a plastic container. Place in glass bowl and microwave at Full power for 4 minutes. Add sauce, water and seasonings.
Saute onion lightly in butter. Add rice and brown. Combine all ingredients, except Parmesan cheese, and pour into baking dish. Cover and bake at 350° for 45 minutes, or until all liquid is absorbed. Add cheese and stir lightly.
Brown the sausage and drain. Mix the cornbread mix as directed on the package and add the can of cream-style corn. Add the drained sausage. Stir to combine all ingredients. Bake at 350° in a 13 x 9-inch pan until toothpick comes out clean. Can be served as a dressing or with salsa or fried eggs.
Mix all ingredients together and pour over chicken pieces. Bake at 350° for 45 minutes or until done.
In microwave-safe bowl, melt butter. Add milk and sugar; mix well. Microwave on High in this order: 3 minutes, stir; 2 minutes, stir; 3 minutes, stir; 2 1/2 minutes, let stand. Stir in chocolate until melted. Add marshmallow cream and vanilla; mix. Stir in nuts. Pour into greased 9 x 13-inch pan. Cool at room temperature.
Beat eggs until fluffy and add other ingredients. Mix well. Pour into unbaked pie shell. Makes a large pie. Bake at 325° for one hour.
In a medium saucepan, stir together water, undrained tomatoes, rice, apricots, raisins, lemon juice, curry powder, bouillon granules, cinnamon, salt, garlic and bay leaf. Heat to boiling. Stir in poultry.
Put Crisco in skillet; add onion, 2 stalks chopped celery (if celery is desired), pepper, mushrooms and meat. Cook and stir until meat is browned. Add tomato sauce, soup and paste, then chopped olives and salt. Cook noodles according to package directions. Arrange cooked noodles in casserole, then meat mixture. Top with grated cheese and run in oven and bake 1 to 1 1/2 hours at 325°. This can be divided into 2 smaller casseroles and frozen until ready to bake.
Mix all items together and place in a 9 x 13-inch pan. Crush Ritz crackers for topping. Bake at 350° for 40 minutes.
Preheat oven and baking sheet to 375°. Remove pie crust from freezer. Meanwhile, in medium bowl, beat sweet potatoes until smooth. Mix butter and sugar. Beat in eggs, one at a time. Mix in nutmeg, salt and evaporated milk. Re-crimp edge of pie crust to stand 1/2-inch above rim. Place pie crust on preheated baking sheet. Pour filling into pie crust. Bake in the center of oven for 60 to 65 minutes or until knife inserted in center comes out clean. Cool completely before serving. Makes 8 servings.
Brown meat and onions slowly, spoon off excess fat. Add all ingredients except noodles and cheeses. Simmer 30 minutes, stirring occasionally.
Break eggs; add a little water and beat. Put oil in pan and heat. Pour eggs into pan. Let them cook about 3 to 5 minutes at medium heat, then add cheeses, as much as you want, but make sure you can still fold the omelette in half in the pan. Sprinkle with garlic salt. Remove from pan. Top with spaghetti sauce (heated up of course). Makes a great brunch meal.
Bake cake as directed, using a 9 x 13-inch cake pan or round cake pans. Split cake into 2 layers after cake is cool. Mix milk into pudding. Set aside. Cream the cream cheese and Cool Whip, then fold in pudding. Spread on first layer, then top layer. Place drained pineapple on top. Chill for a couple of hours.
Simmer margarine, onions and mustard in a large Dutch oven. Add water and cook 15 minutes. Add bouillon cubes. Simmer 20 minutes. Put toasted bread cubes in a bowl. Add soup. Top with cheese. Place under broiler until bubbly.
Put Ivory Snow in large Mix-n-Stor. In measuring cup mix water, cologne or almond flavoring, and food coloring. Stir with wooden spoon and pour over Ivory Snow. After it is completely mixed, shape into balls or shapes with hands.
Mix all ingredients. Use 1 or 2 teaspoons in a cup of boiling water.
Cook vegetables as directed on package. Mix all ingredients, except cheese. Put in a greased casserole dish. Grate cheese on top of mixture. Bake at 350° for about 30 minutes.
Combine water, oleo and cocoa; bring to a boil and cool. Mix together flour, sugar and salt and add to first mixture. Mix together sour cream and soda; add to first mixture with eggs and mix. Pour into a greased jelly roll pan and bake at 350° for 30 minutes.
Dissolve sugar with hot water. Mix in strawberry Jell-O and Kool-Aid. Add pineapple juice and chill.
Mix the jello and boiling water and then add the cranberries. Stir well. Add pineapple and wine to the mixture and let sit. Adding nuts to the top is optional.
In mixing bowl, combine flour, granulated sugar, cocoa, baking soda and salt. Make a well in the center of the mixture. Add vanilla, vinegar and oil. Gradually stir in the water. Continue stirring until well blended (do not overmix). Pour batter into an 8-inch square pan.
Combine margarine, Crisco and sugar until fluffy. Add eggs, one at a time. Add flour and mix well; then add vanilla. Pour into a greased and floured tube pan. Bake at 350° for 1 hour or until done.
Cook lasagna noodles according to package directions; drain and cut the lasagna strips in half.
Heat oven to 375°. In large bowl, beat shortening, brown sugar, water and vanilla together until well blended. Add eggs, beat well. Stir together flour, cocoa, baking soda in another bowl. Then gradually add this mixture to sugar mixture; beat until blended. Stir in chocolate chips; drop by rounded tablespoon 2-inches apart onto ungreased cookie sheet. Bake 7 to 9 minutes or until cookies set. Cookies will appear soft and moist. Do not overbake. Cool 2 minutes. Remove from cookie sheet onto a sheet of aluminum foil. Cool completely. Makes about 3 dozen.
Have all ingredients at room temperature. Mix thoroughly adding 1 cup more of flour if needed. Dough must be spongy, not sticky. Shape in braids or rings. Bake at 400° for 8 to 10 minutes. Frost with milk, powdered sugar and flavoring (Anisette or lemon).
In 4-quart pan over medium heat, heat oil, add onions and garlic. Cook 4 to 5 minutes, stirring occasionally until onions are soft. Stir in tomato paste, parsley, basil, oregano, salt and pepper. Cook 3 minutes, stirring often. Add tomatoes with liquid, tomato sauce, 1 cup water and bay leaf; increase heat to medium high and bring to a boil. Reduce heat to low. Simmer, partially covered, several hours. Stir often. Makes 4 cups.
Cream butter and sugar. Add eggs, one at a time. Add flour. Add vanilla and nuts. Bake 30 minutes at 325° in greased 13 x 9-inch pan.
Place in pan. Cook until cheese melts. Put layer of Doritos in long pan. Add chicken breasts. Pour soup mixture over this. Bake at 400° for 15 minutes.
Beat egg yolks with sugar until very thick. Continue to beat; gradually add brandy and rum. Chill. Transfer to punch bowl and gradually stir in the cream and 3 to 4 cups of milk. Fold in stiffly beaten egg whites. Serve in punch cups with grated nutmeg. Makes 3 quarts.
Mix and press into 9 x 13-inch baking pan for crust. Bake at 350° for 10 minutes. Cool.
Mix all ingredients well. Salt pork chops; put on top of rice mixture. Cover with foil. Cook 1 hour and 20 minutes at 350°. I substitute chicken instead of pork chops. This is real good reheated.
Cut split hot dog buns lengthwise into three strips. Place in a shallow baking pan. Brush bun strips with melted butter or margarine. Stir together Parmesan cheese and Italian seasoning. Sprinkle atop strips. Bake in a 350° oven for 8 to 10 minutes or until toasted and crisp. Makes 24.
Mix together onion, bread crumbs, spices, egg and 1 1/2 cans tomato sauce. Add meat and cheeses; mix well. Pour mixture into large meat loaf pan. Bake 1 hour at 350°. Add remaining tomato sauce and bake an additional 15 minutes.
Remove crust and spread mayonnaise on both sides of bread. Cut bread into cubes. Place in a buttered 8 x 12-inch pan. Beat eggs well. Add cream, salt and pepper. Pour over bread cubes. Spread cheese on top. Let stand at least 8 hours in refrigerator. Bake at 350° for 45 minutes.
Layer graham crackers in 9 x 13-inch pan. Mix pudding according to directions on box. Fold in Cool Whip. Pour over graham crackers, then another layer of grahams. Warm icing to pouring stage. Pour over top of graham crackers. Cool until ready to serve.
Beat cream cheese in a medium mixing bowl until soft and creamy. Gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Place a vanilla wafer in each paper lined muffin cup. Spoon cream cheese mixture over wafer, filling cups full. Bake at 350° for 20 minutes. Leave in muffin pans and refrigerate overnight. To serve, remove paper liners, if desired, and top with a small amount of pie filling. Makes 12.
Sift flour 5 times. Cream butter and shortening well and add sugar gradually. Add flour, small portions at a time alternately with milk and eggs, one at a time, beating after each addition. Add lemon extract; turn into a greased and floured 10-inch tube pan. Put in a cold oven. Light oven and set at 325°; bake for 1 hour and 15 minutes.
Mash the sweet potatoes with electric mixer. Add sugar, eggs, vanilla, 1/3 cup butter and milk to the potato mix. Put in greased casserole dish. Combine brown sugar, chopped nuts, flour and 1/3 cup butter. Crumble mixture on top of the potatoes. Bake for 25 to 35 minutes at 350°.
Let the first 3 ingredients soak overnight. Rinse well in cold water and drain well. Add remaining ingredients to zucchini-onion mixture and mix all together. Cook, stirring, for 30 minutes. Put in jars and seal. Yield: 9 pints.
Combine cream of chicken soup and broth. Add vegetables and cooked chicken. Mix and pour into 2 1/2-quart casserole dish.
Mix pudding mix with milk. Add Cool Whip and Eagle Brand milk. In 3-quart casserole, layer vanilla wafers, bananas and pudding mix until casserole is full. Chill 3 to 4 hours.
Melt butter; add remaining ingredients. Mix well. Spread in greased 13 x 9 x 2-inch pan. Bake at 350° for 12 minutes or until mixture is bubbly. Remove from oven and cool 10 minutes.
Beat 3 eggs thoroughly with 2/3 cup sugar, dash of salt, dark corn syrup and melted butter. Add pecan halves. Pour into unbaked pastry shell. Bake at 350° for 50 minutes.
Clean and discard open or broken mussels. In a large pot, fry garlic in olive oil for 5 minutes. Add clam juice. Bring to boil. Add mussels, parsley, basil and butter. Stir. Cover and cook 5 minutes.
Dissolve soda in warm water. Cream shortening and powdered sugar together. Add remaining ingredients. Mix all together and roll into balls. Dip into sugar and flatten with fork. Bake about 10 minutes at 350°.
Mix vanilla pudding with 3 1/2 cups milk until mixture thickens. Add Cool Whip and mix. In a 9 x 13-inch pan, put a layer of graham crackers. Cover with half the pudding, another layer of graham crackers. Add remainder of pudding and another layer of graham crackers. Frost with chocolate icing or another flavor. You should have 3 layers of crackers and 2 of pudding.
Bring water to boil; add white rice. Reduce heat, cover and simmer 15 minutes. In large saucepan, bring to boil milk, margarine and onion. Add broccoli; boil for 5 minutes.
Steam leaves in water for 10 to 15 minutes, then remove from boiler and place on wax paper or towel. In a skillet, fry sausage and drain. Boil rice per package directions. (Any rice will work as long as you have 2 to 3 cups cooked.) Mix rice and sausage. Spoon some of mixture into each cabbage leaf and roll leaf, tucking in sides as you roll. Place in casserole dish. Pour tomato sauce over cabbage rolls and bake for 30 minutes at 400°.
Mix together the flour, oleo and chopped nuts. Press into a 9 x 13-inch pan. Bake 20 minutes at 375°. Cool.
Combine chocolate chips, cream cheese and evaporated milk in medium saucepan. Cook over low heat, stirring constantly, until chips are melted; add extract. Blend well; set aside. Combine remaining ingredients in large mixer bowl; blend well with mixer until mixture resembles coarse crumbs. Press half of mixture in greased 13 x 9-inch pan; spread with chocolate mixture. Sprinkle rest of crumbs over chocolate mixture. Bake at 375° for 35 to 40 minutes or until golden brown. Cool; cut into bars. Makes about 3 dozen bars.
Mix all ingredients together (add enough self-rising flour to make stiff dough). Bake at 350°.
Cut celery into 2-inch lengths. Stuff with peanut butter. Top each with 2 or 3 raisins. Arrange on serving plate. Yields 10 servings.
Combine cheese, tuna, mayo, eggs, green pepper, onion, olives, relish and mustard. Divide equally into split buns. Wrap in foil and bake at 300° for 25 to 30 minutes.
Saute onion, celery and peppers in margarine. Gradually add remaining ingredients. Simmer on stove for 1 to 2 hours. Add salt and pepper to taste. If too thin, add a cornstarch mixture to thicken. If too thick, add more broth. Serve over rice.
Bake orange studded with cloves at 450° for 30 minutes. Put all of ingredients and orange in crock-pot and simmer 3 to 4 hours (at least).
Mix jello according to package directions. Add sliced bananas and pineapple. Add marshmallows and chill until set. After set, top with Cool Whip.
Lay peach halves, cavity side up. Cover with half of the peach syrup. Put a dab of butter and a touch of brown sugar in each peach half. Sprinkle with cinnamon. Squeeze the juice of a lemon over all. Bake at 350° until brown.
Press rolls on cookie sheet. Spread frosting (dry mix) over rolls, then pour milk evenly over top. Bake at 350° for 20 minutes.
Melt together margarine and sugar. Be sure sugar is well melted. Use a heavy utensil at low temperature and stir constantly. Add egg, cook until thick. Add dates (dates will dissolve in hot mixture). Add nuts, Rice Krispies and vanilla. Form into small balls, stretch into fingers as you roll. Then roll in coconut. Makes about 4 dozen cookies.
Mix well. Place mixture in 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Bake at 350° for about 1 1/2 hours.
Layer banana slices and cake cubes in a 13 x 9 x 2-inch dish coated with nonstick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate 3 hours or until set. Frost with whipped topping. Yield: 16 servings.
Combine cake mix and butter to crumble mixture. Press lightly into greased 9 x 13-inch cake pan. Arrange peaches (well drained) in rows on top. Beat sour cream and egg yolks. Pour over peaches. Spread evenly to size of pan. Sprinkle lightly with cinnamon. Bake at 350° for 25 to 30 minutes until set. Serve warm or cold. Yields 12 servings.
Combine cake mix, oil, eggs and oranges. Mix at medium speed of electric mixer for 1 to 2 minutes or until smooth. Spoon into 3 greased and floured 9-inch cake pans. Bake at 325° for 15 to 20 minutes or until done. Cool cake in pans for 10 minutes. Remove from pans and cool completely on wire racks.
About 50 minutes before serving, preheat oven to 400°. In a 17 x 11 1/2-inch roasting pan, toss potatoes and onion with olive or salad oil, salt, dried rosemary and pepper until well coated. Roast potatoes 40 to 45 minutes, turning them occasionally, until potatoes are tender and golden. Makes 6 accompaniment servings.
Sift flour, baking powder and salt together. Cream shortening with 1/2 cup sugar until fluffy. Add well beaten egg yolks, vanilla, milk and sifted dry ingredients. Spread mixture into two greased pans. Beat egg whites until stiff but not dry; add remaining sugar gradually and beat until eggs hold a sharp peak. Spread over unbaked batter in both pans. Sprinkle with walnuts or almonds, 1 tablespoon sugar and cinnamon. Bake in 350° oven about 30 minutes. Cool and spread custard filling between layers. Makes two 9-inch layers.
Mix first 5 ingredients together. Form into a ball. Roll in walnuts. Serve with crackers.
Dissolve the chocolate in hot water; cool. Let butter and margarine get real soft. Cream it with sugar. Add eggs, beating and scraping bowl all the time. Add cooled chocolate and water. Then add flour with soda sifted in it alternately with buttermilk. Will be real fluffy. Will make 3 layers. Bake at 350° for 30 to 35 minutes. Cool 10 minutes before taking out of pan.
Sift dry ingredients. Add raisins or walnuts, melted butter and applesauce. Beat with a spoon until blended. Pour into greased and floured pan (8 x 8-inches). Bake at 350° for 45 to 50 minutes.
Mix biscuit mix and brown sugar. Beat eggs, one at a time, into mix. Add rest of ingredients; mix well (mix will be dry). Spread in a greased 9 x 13-inch pan. Bake 30 minutes at 350°.
Put drained pineapple in bottom of casserole dish. Put on cheese. Mix flour and sugar and sprinkle on top of cheese. Put on crushed crackers. Pour on the melted margarine. Serve with meats.
Mix all ingredients into pan. Boil, without stirring, until candy forms a soft ball when dropped in cold water. Remove from heat. Add a few drops of vanilla. Set aside to cool, then pour into a greased platter and beat with a fork until creamy. Mark into squares immediately.
Stir together marinade. Place London broil in marinade and cover. Refrigerate overnight; turn meat at least once. Broil on grill to desired doneness.
Mix dry ingredients together. Mix eggs, oil and zucchini, then add dry ingredients. Bake in tube pan at 350° for 45 minutes to 1 hour. Very moist.
Mix all ingredients together. Place in casserole. Bake at 350° for 45 minutes. Serves 6.
Mix first 3 ingredients and put into pie shell. Cover and cool in refrigerator for 1 hour.
Let Cool Whip soften, then sprinkle jello powder on top. Fold together. Add pineapple with the juice and the drained oranges. Add the cottage cheese. Chill until firm.
Cream butter and sugar. Blend in eggs and vanilla. Blend in soda, cream of tartar, flour and butterscotch morsels. Bake 8-10 minutes in 375° oven.
Pour mixture in pan and pack bottom and sides (to hold crumbs on side, grease with soft butter or oleo to hold them there).
Combine softened margarine and egg. In a separate bowl, blend together flour, sugar and nutmeg. Stir into margarine mixture; mix. Turn out onto floured board and knead lightly a few times until dough forms a ball. Wrap in waxed paper and chill 1 hour.
Crumble yeast in 1/2 cup warm milk. Add 1 tablespoon sugar. Set aside in a warm place to rise, about 1/2 hour. Sift flour. Mix in yeast, milk and sugar mixture. Mix in dry ingredients, margarine, egg yolks and enough warm milk to make a soft dough that doesn't stick.
Brown ground beef; drain. Saute green peppers in oven dish. Combine beef, peppers, chili powder, soup, salsa, water and corn. Bake in 400° oven until heated. Mix corn bread by package directions. Pour on top of mixture. Bake according to package or until done.
Melt the butter or margarine and mix with the graham cracker crumbs. Mix together the remaining ingredients. Pour over the graham cracker crumbs. Put in refrigerator for at least 30 minutes.
Heat oven to 450°. Grease an 8 or 9-inch square pan (muffin pan of 12 may be used). Mix all ingredients in a large bowl. Add buttermilk. Stir in eggs. Add oil or shortening. Pour batter into greased pan. Bake at 450° for 15 to 20 minutes or until toothpick inserted in center comes out clean.
Mix sugar and cocoa together in bowl; set aside. Melt margarine in large heavy pot; add milk and vanilla. Stir well, then add sugar mixture. With large metal spoon, stir to bottom of pot and blend all ingredients. Bring to a boil and cook 6 minutes. Continue to stir often to keep from scorching. After 6 minutes, turn off heat; do not remove from unit. Add morsels, stirring until they are melted; add marshmallow cream and stir until it is melted and well blended with the chocolate. Add nuts; mix well and pour into pans. Let cool and slice.