HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 5 ingredients. Stir mixture together and drain well. Put in pan with 1 quart vinegar (add more if needed), sugar and pickling spice (tied in a rag); cook for 35 to 45 minutes. Put in jars and seal.
Add all ingredients except pecans to sour cream. Mix with hands well until blended. Form into ball. Roll in pecans, if desired. Serve with crackers. Suggest serving with Wheat Thins or Sociables.
Saute garlic and shallots in olive oil until translucent. Drain livers. Add to saute pan and cook about 3 minutes until browned. Pour in Madeira and deglaze pan. Cook until Madeira is almost gone. Remove from heat and cool for 5 minutes. Place mixture in a food processor and mix until smooth, using quick on and off turns. With motor running, add the butter a little at a time and process until the butter is well mixed and the mixture is very smooth. Taste and adjust with salt and pepper. Scrape mixture into a ball bowl or terrene; cover with plastic wrap and chill at least 3 hours. Serve with crackers or toasted bread rounds.
Boil chicken about 30 minutes. Open canned biscuits and "Whop" on cabinet or stove. Carefully pinch or cut biscuits and add to boiling water. After all the biscuits are in and the water has returned to a boil. Reduce heat. Add salt and pepper to taste, and simmer another 20 - 30 minutes. Umm Ummm good!
Sift dry ingredients. Beat eggs lightly. Stir milk, oil and brown sugar into eggs. Add dry ingredients. Mix quickly by stirring. Add nuts, if desired. Spoon into muffin cups. Bake at 375° for 12 to 15 minutes. Makes 12 very large muffins.
Saute the onion in the oil. Combine milk and beaten egg in small bowl. Blend Bisquick into milk and egg mixture. Add onion and Cheddar cheese. Spread with other cheese and seed. Bake for 20 to 25 minutes in 400° oven. Serve warm; cut into wedges.
Mix thoroughly. Store in airtight container (I use Tupperware). Put 3 to 4 teaspoons per cup of boiling water (or amount to suit your taste).
Mix together margarine, peanut butter and sugar. Pat mixture into a 13 x 9-inch pan. Refrigerate for 15 to 30 minutes. Melt milk chocolate in microwave on Low or melt in double boiler. When chocolate is creamy, spread over peanut butter mixture. Refrigerate for 15 minutes. This is sweeter than Reese's.
Mix bread crumbs with margarine. Place bread cubes in an 8 x 12-inch baking dish. Add sausage, mushrooms and cheese. Mix eggs, 2 1/2 cups milk and mustard. Pour over ingredients in casserole. Refrigerate overnight. The next day, bring to room temperature. Mix soup with 1/2 can milk. Pour over casserole. Cover with crumbs. Bake in preheated oven at 325° for 75 minutes. Makes 10 to 12 servings.
Bake a 9-inch deep dish pastry at 400° for 3 minutes. Remove and prick; bake 5 more minutes. Cool. Mix the first 4 ingredients well, then add the next 3. Pour into precooked pastry and bake at 350° for approximately 45 minutes or until set.
Prepare lime gelatin and add drained crushed pineapple. Chill until slightly thick. Pour into 8-inch square pan. Chill until firm.
Bring to a boil the sugar, water and corn syrup. When it strings a thread 6 to 8 inches, beat over the beaten egg whites and add vanilla.
In saucepan, combine brown sugar, butter and corn syrup until thick. Pour into ungreased 9 x 13 inch pan, arrange apples on top of syrup. In a bowl, beat eggs, milk and vanilla. Dip bread in egg mixture and arrange over top of apples. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking and uncover. Bake uncovered at 350 degrees for 35 - 40 minutes or until top is browned.
Mix all ingredients together. Drop onto cookie sheet. Bake at 350° for 10 to 12 minutes. Store in refrigerator or freeze.
Boil cabbage leaves that have been separated for about 3 or 4 minutes. Place meat, rice, salt, pepper and cinnamon in bowl and mix well. If leaves are large, cut in halves. Stuff and roll with meat mixture into small firm rolls. Arrange the rolls in a cooking pot in layers and place 2 cloves of garlic between each layer. Cover with a dish in the pot and add water, tomatoes, tomato paste and salt. Cover and cook for 1/2 hour.
Cook, skin, bone and cut the chicken into bite size pieces. Place chicken, pimento, seasonings and vegetables in a large casserole dish. Mix and spread the next 4 ingredients evenly before topping with the bread crumbs. Serve over a bed of rice.
Stir milk into the 2 cups flour, mixing well. Add melted shortening. Knead in enough flour to make a soft biscuit dough. Roll out biscuit dough to 1/2-inch or less thickness. Mix 2 tablespoons flour, sugar, butter and vanilla together and spread on biscuit dough. Roll up jelly roll style and place in a cake pan (13 x 9 x 2-inch). Cover with hot water. Bake 15 to 20 minutes at 350°.
Combine raisins and water. Boil 5 minutes. Blend sugar, cornstarch and cinnamon. Add to raisins and cook, stirring until clear. Remove from heat. Stir in vinegar and margarine. Cool slightly. Put into pastry lined pie pan. Cover with top pastry or lattice strips. Bake at 425° about 30 minutes or until golden brown.
Soften yeast in warm water. Combine in bowl 1/4 cup sugar, the butter, salt and milk. Cool to lukewarm. Stir in eggs, orange juice and yeast. Gradually add flour to form a stiff dough; knead on floured surface until smooth. Place in greased bowl, turning to grease all sides. Cover; let rise in warm place until double, about 1 hour.
Blend the first 5 ingredients. Spread on muffin halves; cut into 8 wedges (or smaller). Freeze on cookie sheet; store them when frozen in plastic bag in freezer. To serve, take out and broil for a few minutes. Makes approximately 96 appetizers.
Heat milk to boiling point. Stir in vanilla and butter. Place each slice of bread in a 1 1/2-quart dish face in the bowl. Beat eggs, sugar and salt gradually. Stir in scalded milk. Pour over bread. Let stand 30 minutes. Sprinkle nutmeg. Place in pan of hot water. Bake at 350° until is solid, 50 minutes.
Combine flour, oats, baking powder, soda and salt. Heat applesauce, sugars, egg substitute and vanilla; add to dry ingredients. Drop by teaspoonfuls on greased cookie sheets and bake in a 375° oven for 12 to 14 minutes.
Melt the chocolate bits, Eagle Brand milk and salt over low heat. Add the nuts and vanilla. Pour into buttered pan.
Mix thoroughly and store in covered container. Use about 1/3 cup of mixture in a cup and fill with boiling water.
In saucepan, combine all ingredients. Cook and stir until mixture thickens. Pour into cooled baked pie shell. Spread meringue atop pie and bake at 350° for 10 to 12 minutes.
Cream shortening; gradually add sugar, beating well. Add eggs; mix well. Stir in pumpkin and water. Combine flour, baking powder, soda, salt, cinnamon and cloves. Add to creamed mixutre. Mix well. Bake for 1 hour and 10 minutes at 350° in 2 well greased and floured loaf pans, 9 x 5 x 3-inches.
Boil roast until very tender (approximately 3 to 4 hours). Add water to cover roast as it boils down. When roast is tender, let water boil almost out. Cool roast, tear it off the bone and remove fatty parts.
Fry sausage slices until lightly browned; drain and set aside. Brown rice in melted oleo over medium heat. Add onions and celery; saute. Combine all other ingredients. Add sausage and cover. Cook over low heat for 25 to 30 minutes, or until rice is cooked.
Melt margarine in pan. Add vegetables and cook until they are heated through (or to desired doneness). Prepare the noodles as stated on the package, but do not put the seasoning in yet. Drain the noodles and add them to the vegetables. Add the chopped chicken and the seasoning package.	Mix lightly.
Remove corn from cobs. Place cobs in large soup pot. Cover with 1/2 gallon of milk. Bring to a boil. Reduce heat and simmer 2 hours. Remove cobs from milk. Cool enough to handle. With back of spoon, scrape corn cobs. Discard cobs. Pour scrapings along with fresh corn, potatoes and onion in milk. Cook until potatoes are tender. Salt and pepper to taste.
Combine ground meat with rest of ingredients. Form in tiny balls, 1-inch across. Place in large roasting pan and bake, uncovered, at 275° for one hour. Makes about 100 meatballs.
Mix flour, pecans and margarine. Pat into 13 x 9-inch pan. Bake at 325° for 25 minutes. Mix cream cheese, 1 cup Cool Whip and powdered sugar. Spread over first mixture. Mix pudding mixes and 3 cups milk. Pour over second mixture. Spread remaining Cool Whip over third mixture and chill. Top with chopped pecans and grated Hershey bar.
Put pork chops in baking dish. Mix together bread cubes, poultry seasoning, salt and pepper, melted butter and 1/4 cup water. Press bread mixture on top of chops. Mix together mushroom soup and 1/3 cup water; heat. Pour soup over bread mixture; cover and bake 1 hour at 325°.
Drain pineapple, reserving juice. Add boiling water to make 1 cup. Dissolve jello in hot liquid. Stir in cranberry sauce and orange peel. Chill until partially set. Fold in orange slices and pineapple. Whip the cream and fold into fruit mixture. Pour into mold. Chill until set. Unmold. Garnish with grapes and cranberries dipped in egg white and rolled in lime or raspberry gelatin.
On medium-high boil chicken along with onion, salt and pepper, garlic powder and chicken bouillon cubes about 30 minutes. Remove chicken from pot and cut into small pieces. Combine chicken, 2 cups of egg noodles and corn and cook on medium heat for approximately 15 minutes. Cut hard-boiled eggs into small pieces and add to pot. Simmer on low heat for 15 minutes.
Combine sweet red peppers, apricots, raisins, onion, garlic, ginger root, salt and red pepper flakes, cumin seed, mustard seed and sugar into large saucepan. Cook, uncovered, stirring occasionally, over medium heat until sugar dissolves, about 5 minutes. Add vinegar. Cook, stirring often, until mixture is shiny and thick, 30 to 35 minutes. Cool. Cover and refrigerate. Good served with cream cheese and crackers.
Peel and devein the shrimp. Put flour in mixing bowl. Add salt, pepper, nutmeg and coriander. Gradually add the beer, stirring with a wire whisk until smooth. Brush the top of the batter with 1 teaspoon oil. This prevents gas from escaping. Cover with plastic wrap and let stand in warm place for 30 minutes.
Mix and form 1/2 teaspoon into ball. Shape as strawberry. Roll in red sugar. Green icing. Wear rubber gloves to make.
Slice cucumbers in half lengthwise. Scoop out seeds and discard. With food chopper, using coarse blade, grind cucumbers and onion; drain. Stir in remaining ingredients. Chill thoroughly. Makes about 1 3/4 cups.
Saute celery and onion until tender. Add all other ingredients. Bake at 350° for 30 minutes.
In a 9 x 13-inch dish, layer lettuce, peas, peppers, onions and celery. Top with Miracle Whip. Smooth and seal over all. Sprinkle with sugar, cheese and bacon. Chill overnight, covered.
Sift flour, salt and baking powder. Cut Crisco in flour with pastry blender. Add egg. Add water. Roll out and cut in triangles and deep fry. Serve with beans or honey.
Warm milk, sugar and vanilla in large pan. Let cool slightly. Add a small portion of milk mixture to softened cream cheese and mix until smooth. Add cream cheese into milk mixture, then add half and half. Beat with mixer to blend cream cheese in well. Pour into ice cream maker and crank until done.
Peel, seed and chop coarsely the cucumbers. Set aside. In medium size saucepan, saute the onion in butter until tender. Add the cucumber. Cover with stock and simmer for 30 minutes. Puree in a blender until smooth. Correct seasoning; add the sour cream and blend again. Refrigerate until ready to serve, topped with chives.
Saute the meat, onion and pepper. Add other ingredients. Add to cooked noodles. Top with cheese and heat in a 350° oven.
Combine the first six ingredients and stuff peppers. Cook in tomato sauce 1 hour.
Bring ingredients to a boil on low heat for 12 minutes. Remove from heat. Add vanilla. Beat until ready to spread cake.
Separate crescent roll dough into rectangles. Arrange in nonstick baking pan, pressing edges and perforations to seal. Bake at 375° using package directions. Combine cream cheese, mayonnaise, onion salt, garlic powder and dill weed in bowl; mix well. Spread over cooled crust. Sprinkle with peas, celery, tomatoes, broccoli and carrots. Cut into small wedges.
Cut bacon into small 1-inch pieces; cook in heavy pan until crisp. Add chopped onion and saute. Drain off bacon grease. Add tomatoes and juice. Chop in pan; simmer and add beans after draining off liquid, to tomato mixture. Stir gently; let simmer until juice is like a thin paste. Add sugar last; stir in. Taste and add more, if you like a sweeter taste. Simmer and stir gently and often, because it could scorch as the juice thickens. Allow at least 2 hours to make this dish.
Mix soup and water. Pour over chops. Bake at 350° for 1 hour or until tender.
Combine the millet, water and salt in saucepan. Bring to a boil, cover, reduce heat and simmer. Just before serving, stir in coconut, almonds and dates. Makes 4 servings.
Mix together all ingredients except tortillas. Spread mixture on tortillas. Roll tortillas tightly, individually and wrap in Saran Wrap. Refrigerate overnight. Slice into bite size pieces.
Cream butter and shortening. Add grated cheese. Combine dry ingredients; add to the cheese in 3 additions. Mix well after each addition. Make straws with cookie press. Bake at 350° for 10 to 12 minutes. Carefully remove to cool.
Mix together dates, soda and boiling water; let ingredients stand until cool. Mix remaining ingredients together, then add date mixture. Bake at 350° approximately 1 hour in tall pork and bean cans or small bread pans which have been greased and floured. Remove from cans while still warm.
Shred cabbage, carrots and onion. Chop bell pepper; add lemon juice and seasonings. Add enough mayonnaise to moisten; then add shrimp and mix. Blend well.
In a Dutch oven, brown roast in oil on all sides over medium-high heat. Transfer to a 5-quart slow cooker. Combine the cranberry sauce, sugar, cranberry juice, mustard, pepper and cloves. Pour over roast. Cover and cook on low for 6 to 8 hours or until a meat thermometer reads 160°. Remove roast and keep warm.
Sift flour with baking powder and salt. Cream margarine and sugar until light. Beat in eggs and vanilla. Work flour into creamed mixture. Wrap dough in foil or plastic and chill until firm. Roll dough on floured board 1/4 at a time about 1/8-inch thick. Cut in desired shapes and bake at 400° for 5 to 8 minutes until golden on edges. Makes 6 dozen cookies. Decorate as desired. (I use Jiffy icing.)
Mix squash, sugar and eggs well. Add oil and sifted dry ingredients. Add lemon juice and nuts. Bake in 2 greased loaf pans at 300° for 1 hour or until done.
Partly cook carrots; drain and mix all vegetables together. Make sauce of sugar, tomato soup, vinegar, mustard and Worcestershire sauce; mix well and pour over vegetables. Mix well; refrigerate. Makes 1 gallon.
In a large skillet, saute the ham and green onions until onions are tender. Add eggs and cook over medium-high heat, stirring, to form large, soft curds. When eggs are set, stir in mushrooms and Cheese Sauce. Spoon eggs into 9 x 13-inch greased baking dish. Combine 1/2 stick melted butter with the crumbs. Mix well. Sprinkle evenly over egg mixture. Cover and chill overnight. Uncover and bake at 350° for 30 minutes or until thoroughly heated. Serves 12.
Mix together. Bake in a 9 x 13-inch pan at 325° for 25 to 30 minutes, uncovered.
Scramble eggs with butter, milk, seasoning, onion and mushrooms. Prepare sausages or bacon in separate skillet. Layer in pan the eggs, soup, meat and cheese. Cover and chill overnight. Bake, uncovered, at 250° for 50 minutes.
Drain pineapple slices, reserving 1/4 cup juice. Cut pineapple slices into quarters. Set pineapple and juice aside.
Combine dry ingredients. Add syrup and cream. Cook to soft ball (firm) stage. Add butter, vanilla and nuts, if desired. Pour into buttered pan.
Salt and pepper roast; put roast in pan with 1 cup water. Cover and bake at 350°. Cook until all water is evaporated. Turn and add 1 cup water. Let cook 30 minutes more. Turn fire out. Use brown gravy in bottom of pan to go over rice.
Combine ingredients and sprinkle in apple cavity. Put in deep dish. Cover with Saran Wrap, making holes for steam to escape. Microwave 12 minutes on High, turning 1/4 turn every 3 minutes or bake in a 350° oven for 40 to 50 minutes or until done.
Beat cream cheese with next 2 ingredients in mixer bowl until smooth. Add fruit. Whip the cream in mixer bowl until soft peaks form. Fold into salad gently. Spoon into mold. Freeze until firm. Unmold onto serving plate.
Mix cracker crumbs and butter; pat in 9 x 13-inch pan. Bake for 10 minutes at 350°. Cool.
Beat eggs. Stir in other ingredients. Pour into pie shell. Bake in a slow 325° oven until a rich brown, about 45 minutes.
Cook rice according to package directions. Rinse under cold water and drain. In large bowl, combine wild rice, long grain rice, broccoli, celery, olives and green onions. Combine vinegar, oil, garlic, salt and pepper for dressing. Pour dressing over rice mixture. Toss gently together. Cover and chill 6 hours or overnight. Before serving, add tomatoes. Toss gently. Makes 12 servings.
Arrange bread slices on cookie sheets and toast under broiler. Remove from under broiler. Place 1/2 strip corned beef on each slice. Top with sauerkraut, cheese and sandwich spread (about 1 teaspoon). Return to broiler until cheese has started to melt. Remove and serve immediately.
Cook macaroni. Saute onion in margarine, add flour, salt, mustard and pepper. Stir in milk and 3/4 of cheese until cheese melts. Pour in baking dish; add sauce. Sprinkle remaining cheese on top. Melt margarine; add to crumbs and mix. Sprinkle on top. Bake at 350°, uncovered, for 20 minutes.
Then prepare a 3 ounce package of strawberry jello and pour over cheese mixture. Refrigerate until congealed.
Mix in bowl with wooden spoon or clean hands. More dry milk may be added to create a model consistency.
Heat oven to 350°. Lightly spray loaf pan with nonstick spray. Combine bananas, sugar, oil, egg whites and milk; mix well. Add combined flour, oat bran, baking powder and baking soda; mix until moistened. Pour into loaf pan. Bake 55 to 60 minutes or until wooden pick inserted into center comes out clean. Cool 10 minutes; remove from pan. One sixteenth of loaf contains 130 calories and 4 grams fat.
Do not drain fruits. Combine all fruits and sprinkle dry instant pudding over it. Stir to mix well. Will keep in the refrigerator 10 days.
Cast on 4 stiches. Knit 2 rows: K2, yarn over, knit to end of row. Continue this until you have 43 stitches. Then decrease by K1, K2 together, yarn over, K2 together. Knit to end of row. Continue until 4 stitches remain. Knit 2 rows. Bind off.
In a large kettle, combine peas, water, allspice, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Stir in potatoes, carrots, onions, ham and cabbage. Return to a boil. Reduce heat. Cover and simmer for about 30 minutes or until vegetables are tender, stirring occasionally.
Cream all ingredients together. Add nuts. Bake on ungreased cookie sheet at 325° for 10 to 15 minutes. When slightly cool, roll in powdered sugar.
Boil zucchini in salted water until tender-crisp, about 5 minutes; drain. Melt 4 tablespoons margarine and saute onion until tender. Remove from heat and add soup and sour cream. Fold in 1 1/2 cups stuffing mix, then zucchini. Put in casserole; add rest of stuffing mix over top. Melt 2 tablespoons margarine; spread over top. Bake at 350° for 40 minutes.
Cream the cream cheese and sugar. Add Cool Whip and spread it on crust. Dot with instant pudding. Put on top cheese mixture and top with more Cool Whip.
Cream margarine and sugar. Add eggs and beat well. Fold in sour cream mixture, add banana pulp. Stir and add remaining ingredients. Mix well. Bake in well-greased loaf pan at 350° for 40 minutes or until toothpick comes out clean.
In a 9 x 13-inch pan, spread and layer the ingredients (except sour cream). Cook at 350° for 45 minutes. Spread sour cream on top and cook 5 minutes more. Serve with taco chips or Doritos chips. Makes lots. Can be used as a main dish or an appetizer. Onions and 1/4 cup ripe olives can also be sprinkled on top after cooking.
In medium size bowl sift flour, 3 tablespoons cocoa, baking powder and salt. Add 3/4 cup of sugar and butter. Mix dry ingredients. Pour in milk and vanilla. Set aside. Next, mix in 8-inch pan the remaining 3/4 cup sugar, 5 tablespoons cocoa and boiling water. Mix well. Spoon batter mixture into syrup mixture. Bake in preheated oven (350°) for 40 minutes.
Fry beef and onion; drain off fat. Fix instant potatoes. Boil potatoes; mash and add butter, salt and pepper as needed or to your liking. Put meat in a casserole dish. Pour potatoes on top. Put grated cheese on top of potatoes to your liking. Heat to melt cheese.
Mix together soup, Worcestershire sauce and onion. Pour over pork chops and bake, covered, 2 hours at 350°.
Mix together. Sprinkle parsley on wax paper or foil. Roll up together. Serve with round crackers.
Mix all thoroughly using only 1/4 cup of the tomato soup. Shape into small meatballs. Place in pot. Mix remaining soup, 1/2 cup water and 2 tablespoons Worcestershire sauce. Pour over meatballs. Cover and simmer 35 to 45 minutes, stirring occasionally.
Put lamb in pot with real half peaches over it. Pour 2 cups water, 2 cups peach wine, parsley, onions and flour. Bake at 350° for 1 1/2 hours. Baste with juices after 30 minutes. Cover pot.
Brown ground beef; drain excess grease and set ground beef aside. Mix together mayonnaise, milk, eggs and cornstarch. Add to ground beef and then add cheese and onion. Pour into uncooked pie shell and bake at 325° until top is brown and knife inserted in clean, approximately 1 hour.
Saute in butter the green pepper, garlic and onion. Add diced, ripe tomatoes and chilies. Mix thoroughly. While this mixture is cooking slowly, grate cheese and melt in top of double boiler. When melted, add the other ingredients to the cheese and blend well. Serve in a chafing dish or in a preheated bowl with chips or crackers for dipping.
Soak yeast in 1 teaspoon sugar and 1/2 cup warm water. Beat together 3 cups hot water, 1 cup sugar, 1 cup margarine, eggs, salt and flour to make soft dough. When cool enough, add yeast. Stir in flour, beating as you continue. When firm enough, turn out on floured board and knead, adding flour to a soft dough. Let rise in warm place. Shape into rolls. Let rise. Bake at 350° about 20 minutes. (Use half recipe if you wish.)
Cut meat into 1-inch cubes. Season with salt and pepper. Cook and stir meat and onions in oil over medium heat until meat is brown and onions are tender. Pour off oil. Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make 1 cup. Stir mushrooms and liquid into meat. Heat to boiling, reduce heat and cover. Simmer 2 hours. Peel and thinly slice potatoes, cook for 10 minutes. Pour meat mixture in 9 x 13-inch baking dish. Put potatoes over meat. Combine soup, milk and sour cream. Pour over potatoes. Sprinkle with cheese and cracker crumbs if desired. Bake, uncovered, 30 to 45 minutes at 350°.
Mix the first 7 ingredients in blender for 4 to 5 minutes. Put in the remaining ingredients (vegetables). Stir with a spoon and let set overnight in refrigerator; next day, remove the added vegetables and pour dressing into a jar. Cover. Can be kept in refrigerator for weeks. Shake before using.
Cook and drain cauliflower. Make white sauce with flour, milk and margarine. Cook until thick. Add salt, pepper and bread crumbs. Set aside.
Cream butter and sugar thoroughly. Blend in flour and cinnamon. Roll or pat to 1/2 inch thick to fit bottom of 6 1/2 x 10-inch baking dish. Bake in a 300° oven for 30 minutes. Cool.
Boil sugar, corn syrup, water and cornstarch until thick, the add raspberry flavored gelatin. Into the prepared pie crust, place raspberries. Pour the thickened glaze over the berries. Chill well. Serve topped with lots of whipped cream.
Dissolve yeast in warm water in large bowl. Add sugar. Stir in cooled, melted butter. Add beaten egg. Stir in 2 cups flour and beat well. Add remaining flour. Keep dough in airtight bowl in refrigerator.