HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place sugar, vinegar, salt, celery seed and mustard seed in saucepan; bring to a boil. Pour over cabbage, pepper and carrot. Let stand 2 hours. Pour in containers and freeze.
Place in saucepan all ingredients except walnuts. Stir and boil constantly for 3 minutes. Fold in nuts and stir until well coated and stringy. Break apart with fork. Store covered.
Into a large bowl, measure flour. In medium bowl, beat well the eggs, vanilla and salt. Add to flour, mixing with spoon until soft dough forms. Cover and refrigerate.
Grease (or Pam) baking sheet. Combine crackers and nuts on baking sheet. In a saucepan, bring butter, sugar and syrup to a boil. Cook for 5 minutes. Remove from heat and add vanilla and soda. Pour syrup over crackers and mix well. Bake at 250° for 1 hour, stirring every 15 minutes. Pour a little bit of mixture onto wax paper and quickly break apart. Continue until all of mix is separated. If it hardens into a clump, return to oven until soft again. Store in airtight container. Yields approximately 9 cups.
Cook 1 to 2 pounds fettuccini; drain. Melt butter in skillet. Mix White Sauce ingredients and cook until heated through. Can add more milk. Add fettuccini until heated through.
Drain and rinse black beans. Combine all the ingredients in a microwave safe dish. Stir until blended. Heat in microwave until cheese is melted. Serve hot with tortilla chips or crackers.
Boil potatoes in jackets. Cool, peel and then dice potatoes. Chop onion and garlic. Add oil and vinegar to potatoes along with onion and garlic. Salt and pepper to taste. Mix all well. Refrigerate overnight before serving.
Combine all ingredients. Mix well. Bake at 250° until nicely toasted. Makes 10 cups.
Heat oven to 350°. Mix shortening, sugars, egg, water and vanilla. Stir in remaining ingredients. Drop by rounded teaspoonful 1 inch apart onto greased baking sheet. Bake 12 to 15 minutes or until almost no imprint remains when touched with finger. Immediately remove from baking sheet to wire rack; cool, then store in Tupperware.
Dice eggplant very small and soak overnight in salt water. Drain and rinse well. Place eggplant in a saucepan; cover and simmer. Soak bread crumbs in milk and set aside. Saute onion, green pepper and celery in butter for 15 minutes or until tender. Combine eggplant, bread crumb mixture and vegetable mixture; mix well. Now add beaten eggs, pimento and seasonings. Mix again and pour into a greased, long, oblong baking pan. Bake in a preheated 350° oven for 45 minutes. Remove from oven; top with grated cheese. Return to oven until cheese is melted.
Combine eggs, milk and soup. Stir in remaining ingredients and pour into loaf pan or other small baking dish. Bake at 350° for 50 minutes, until mixture appears set. Let stand 5 minutes before serving. Yields 6 to 8 servings.
Spray pie or quiche pan with nonstick vegetable coating spray. Sprinkle in onion, Canadian bacon, Swiss cheese and green pepper. Mix biscuit mix, egg substitute, milk, salt and pepper in a blender for 1 minute. Pour mixture into a pan. Bake in preheated 350° oven for 50 to 55 minutes or until center is set. Let stand for 5 minutes, then cut. Contains 143 calories and 5 grams fat per serving.
Combine crumbs and sugar. Cut bananas in half lengthwise and dip in orange juice. Roll banana in crumb mixture. Place on lightly greased cookie sheet; dot with butter. Bake at 400° for 15 minutes.
Combine melted oleo, flour and pecans. Press into 13 x 9-inch Pyrex dish and bake at 375° for 15 minutes. Cool completely.
Mix first 4 ingredients in saucepan on high fire for about 10 minutes or until sugar starts forming on inside of pan. Cook to soft ball stage. Add butter and vanilla. Stir until mixture thickens. Pour in buttered dish.
Combine cornstarch, water and almond extract. Stir to dissolve. Blend in cherry pie filling. Pour into ungreased 9 x 9 x 2-inch pan. Combine dry ingredients and mix well. Add remaining ingredients and stir briskly until batter is smooth and blended. Pour evenly over cherries. Bake at 350° for 40 to 45 minutes. Cool 10 minutes before inverting into serving dish.
Cut baking potatoes in half lengthwise. Sprinkle cut sides with seasoned salt. Top with a pat of margarine. Turn, cut side down into baking pan and roast at 425° for 30 minutes or until done. The longer they cook the browner and crispier the cut sides will become.
Cream sugar and butter. Add eggs. Combine vinegar, cocoa and food coloring together. Add to mixture of sugar, butter and eggs.
Combine sugar, flour, 1/2 teaspoon salt. Stir in pineapple juice and egg. Cook over medium heat until thick. Add lemon juice. Cool. Bring water, remaining salt and oil to a boil. Add pasta and cook until tender. Drain; rinse and drain well. Combine egg mixture with pasta; mix lightly. Chill overnight in fridge. Next morning, add remaining ingredients. Big Salad. Makes 25 servings.
Mix cake mix, butter, eggs and mandarin oranges. Bake in 9x13in. pan at 350 degrees for 40 mins.
Beat margarine and sugar together. Add eggs; mix. Add remaining ingredients. Mix well. Pour into greased and floured 13 x 9-inch pan or 2 round pans. Bake 30 minutes to 1 hour, depending on pan at 350°. Frost with cream cheese frosting when cool.
Combine all ingredients. Put in covered casserole in oven at 300° for 3 hours. Stir occasionally. If you want thicker gravy, put flour, salt, pepper and paprika in bag with ribs before combining. Serves 6 persons.
In a small saucepan, over medium-high heat, combine celery, onion and turkey broth. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes or until vegetables are tender. In a large bowl, combine celery mixture, bread cubes, parsley, poultry seasoning, salt, egg whites and apricots. Spoon into lightly greased 2-quart casserole and cover. Bake in oven the last 1/2 hour of turkey roasting time. Makes 8 servings.
Cook squash and drain. Set aside 1 cup cornbread stuffing mix and combine remainder with squash. Add cream of chicken soup, undiluted, sour cream and water chestnuts. Melt oleo in casserole dish. Pour squash mixture into casserole. Sprinkle reserved stuffing mix on top. Bake for 30 minutes in 350° oven.
Combine all ingredients except flour and butter in a pot and bring to a boil. Simmer 5 minutes. Blend butter with flour and add to corn mixture. Mix well and remove from heat. Serves at least 6.
Dissolve yeast in a little warm water. Add all the other ingredients to the 1 1/2 cups hot water. Add the yeast. Stir in the eggs and raisins; mix well. Refrigerate at least 2 hours or overnight. Shape into loaves and let rise until doubled in size. Bake 30 minutes at 375°.
Separate eggs about 1 hour before making kisses. Leave in bowl at room temperature. Heat oven to 250°. Beat egg whites. Slowly beat in sugar, a tablespoon at a time. Beat until stiff, glossy and sugar is dissolved. Fold in chocolate chips. Drop by round teaspoon about 2 inches apart onto cookie sheet, covered with heavy brown or white paper. Bake 30 to 35 minutes. Cool; remove with spatula. Makes 40.
Cook egg, sugar and chopped dates in pan until dates are melted, stirring constantly. Take from fire and add vanilla, chopped nuts and Rice Krispies. Cool and form into balls. Roll in coconut.
Combine the first 5 ingredients and sift together; set aside. Combine fruit and nuts, also set aside. Combine eggs, oil and vanilla in mixing bowl and whip on medium speed for approximately 3 minutes or until well blended and light. Add fruit and nut mixture, stir to combine. Add dry ingredients and stir just until blended. Portion into muffin tins, lined with paper. (Fill nearly full so they overflow somewhat to look like a chef's hat.)
Blend sugar and cornstarch in 9-inch skillet, add cherries, juice, salt and extracts. Cook over low flame, stirring constantly 3 minutes, or until juice is thick and clear. Place cake layer on top of mixture, cover, continue cooking over very low flame for 5 minutes or until cake is heated through. Invert on serving plate and serve with whipped cream.
Mix together the sugar and Crisco; add eggs and vanilla. Add baking powder to flour and then add soda, salt and cinnamon. Add the flour mixture to the Crisco mixture alternating with buttermilk.
Beat eggs separately. Cream sugar and butter. Add yolks. Fold in beaten egg whites. Pour into 2 pie crusts. Bake at 375° until brown and set.
Preheat oven to 350°. Beat egg whites until fluffy; add sugar gradually. Stop beating. Add (fold in) chips and nuts. Drop by teaspoon on ungreased cookie sheet. Put in oven and immediately turn off oven (leave in about an hour).
Spray vegetable oil on skillet. Dredge chicken breasts in crumbs and brown. Set aside. Salt eggplant slices which have been peeled and let stand 15 minutes. Pat off with paper towel the excess water. Dip eggplant into bread crumbs and layer on cookie sheet. Bake in 350° oven for 15 minutes, until tender.
*To toast oats, place in dry frying pan over medium heat. Heat until lightly browned, about 5 minutes.
Mix all ingredients and roll into small balls. Bake at 350° until sausage is done.
Sift flour with baking powder, soda and salt. Cream shortening and sugar. Add eggs, one at a time to shortening and sugar mixture, beating well between each addition. Add vanilla to milk, then add dry ingredients alternately with milk to creamed sugar mixture. Drop from teaspoon onto ungreased cookie sheet 2-inches apart. Bake at 375° for 10 to 12 minutes. Remove from pan to wire rack to cool immediately after baking. Makes about 6 dozen cookies.
Scald milk and cool slightly. Cream the butter and Crisco until light and fluffy. Add sugar to butter mixture. Add egg and vanilla. Add milk in small amounts while mixer is on medium to high speed until all mixed. Spread while at room temperature. Makes enough for 2 layers of cake.
Cream sugar and Crisco. Add eggs, one at a time, then flour and vanilla. Pour into greased tube pan and bake 1 hour in 350° oven.
Prepare macaroni as directed on package. Drain. Brown ground beef. Drain. Combine all ingredients. Pour mixture into a 2-quart casserole. Cover and bake at 350° for 30 to 40 minutes.
Buy a bag of Nestle chocolate chips. Throw away the chips. Follow the directions on the bag except for the addition of the chips. Add toasted coconut, almonds and vanilla to recipe and you're done. Enjoy choc-free goodness!
Heat heavy medium skillet (preferably cast-iron) over medium-high heat. Add all ingredients, except paprika, and stir until aromatic and beginning to darken, about 3 minutes. Grind finely in spice grinder or in mortar with pestle. Blend in paprika. Use to flavor fish and poultry dishes. Makes about 1/3 cup.
Heat oven to 400°. Mix 1 1/2 cups sugar, the shortening and eggs thoroughly. Blend in flour. Mix 2 tablespoons sugar and the cinnamon. Shape dough by rounded teaspoon into balls; roll balls in sugar-cinnamon mixture. Place 2 inches apart on ungreased baking sheet. Bake 8 to 10 minutes or until set.
Combine all ingredients and refrigerate until serving. Garnish with fresh wedges of pineapple.
Mix butter, granulated sugar and 2 cups flour. Press this in bottom of 9 x 13-inch pan. Bake 25 minutes at 350°. Beat egg, brown sugar, remaining flour, baking powder and salt. Mix well. Add vanilla, nuts and apricots. Spread over baked layer and bake 30 minutes at 350°. Cool and cut into squares.
Combine Swiss cheese, mayo, mustard, salad dressing and lemon juice; mix well. Fold crabmeat into cheese mixture. Spread generously on bread squares. Place on baking sheet with bread squares. Preheat broiler and cook until lightly browned.
Blend flour and shortening, add well beaten egg, salt, vinegar and water. Roll out. You can keep this dough up to 2 weeks in the refrigerator.
Make small balls from sausage and fry. Remove from skillet. Pour off grease, leaving about 1 tbsp. Stir in chopped scallions. Stir and fry a few minutes, then add garlic. When done, but not dark, remove from skillet. In large bowl, mix cooked rice, soup and water chestnuts. Mix well. Add sausage, onion and garlic and stir. (If mix seems dry, add 1 cup of chicken bouillon.) Put in casserole dish and bake uncovered at 350 for 30 minutes.
Sift together dry ingredients. Stir in cranberries, nuts and orange peel. Combine egg, orange juice and Crisco oil; add to dry ingredients, stirring just until moistened. Bake in a greased 9 1/2 x 5 x 3-inch pan at 350° for 50 minutes, or until done.
Mix all ingredients except chicken. Place in a greased 9 x 13-inch casserole dish. Spread 1 cut-up chicken with mayonnaise. Place on top of rice mixture. Sprinkle with paprika. Bake at 325° for 1 hour and 15 minutes or until brown.
To use butter or margarine instead of shortening, decrease milk to 2/3 cup.
Brown and drain meat in pan; add remaining ingredients. Simmer 1 hour. Rinse and drain all the beans and hominy before adding them to the meat.
Brown hamburger meat in skillet until completely brown. Drain grease from meat. Add Velveeta cheese until mixture is creamy. Spread on slices of rye bread. Serve warm and enjoy.
Beat together powdered sugar and butter. Add eggs, vanilla and rum extract; mix. Add flour, salt and shredded coconut; mix well. Roll into 1-inch balls. Place on ungreased cookie sheet; flatten cookies with bottom of glass dipped in granulated sugar. Place a butterscotch morsel in center of each cookie. Take candied cherries and cut in thin wedges. Place wedges in strips down from butterscotch chips, alternating red and green until you have a circle to resemble a poinsettia. Bake at 375° for 12 minutes.
Over hot (not boiling) water, combine Nestle Toll House semi-sweet chocolate morsels, corn syrup, shortening and water; stir until morsels melt and mixture is smooth. Remove from heat but keep mixture over hot water. Dip pretzels into chocolate mixture to coat evenly. Place pretzels on wire racks set over waxed paper. Chill in refrigerator until coating sets (about 10 minutes). Remove from refrigerator and let stand at room temperature until surface dries, about 1 hour. Makes 25 to 30 pretzels.
Combine sugar, margarine, syrup, and eggs; beat until smooth. Stir in mashed potatoes. Spoon mixture into a greased baking dish.
Simmer all ingredients, except chicken, 15 minutes. Use this to baste chicken halves as you cook them on the grill.
Preheat oven to 450°. In a bowl, combine bread crumbs, parsley, pepper and salt. Set aside. Dip fish into melted butter and coat both sides with crumb mixture. Place on a baking sheet and bake until cooked through, yet flaky to the fork, about 10 minutes. Sprinkle lemon juice and serve.
In a 13 x 9-inch buttered dish, place 2 cans pie sliced apples. Sprinkle 3/4 cup of sugar over apples. Mix together flour, brown sugar, oleo and 1/4 cup sugar. Sprinkle mixture over apples. Bake for 60 minutes at 350°.
In a medium bowl, combine ingredients. Mix well. Chill. Stir before serving. Serve with assorted fresh vegetables.
Mix together eggs, sugar, oil, vanilla, and zucchini. Add dry ingredients. Pour mixture into 2 loaf pans. Bake at 350 degrees for 55-60 minutes.
Mix juice, club soda and milk in a pitcher. Pour into tall glasses and top with a scoop of orange sherbet. If a sweeter taste is preferred, add 1 to 1 1/2 cups sugar.
Mix oats, flour, sugar, salt and cinnamon. Add melted butter to oatmeal mixture until crumbly.
Mix all ingredients well. Pour in greased loaf pan. Bake at 325° for 30 to 40 minutes.
Mash potatoes. Add butter, sugar and salt; mix well. Add beaten eggs; dissolve yeast in warm water. Cool milk. Add all of this together, then add flour gradually. Cover and let rise in a warm place until double in bulk, approximately 50 or 60 minutes. Turn dough out on well floured cloth covered board. Roll around lightly to coat dough with flour. Roll out to 1/2-inch thick; cut out donuts. Let rise again almost double in bulk. Fry in deep, hot oil for 3 or 4 minutes. Drop immediately into glaze.
Drain tuna; add cream cheese and mix until smooth. Then add chopped green onions and Worcestershire sauce. Form this mixture into a ball shape, then roll in chopped pecans. Refrigerate until ready to serve.
Mix all ingredients well; roll into balls. Bake on ungreased cookie sheet at 350° until brown.
Spray Bundt pan with Pam. Put in pecans or walnuts (3/4 of bag). Shake and coat well each quarter of biscuits in sugar and cinnamon; place around Bundt pan. (Half way put in remaining nuts.) Melt butter, sugar and milk in saucepan until smooth. Pour over biscuits. Bake at 350° for 35 minutes. Take cake out of Bundt pan as soon as it is removed from oven (turn upside down on plate).
Saute the shrimp, onion, bell pepper, garlic and cooking oil together. Add cooked eggplant to onion mixture. Cook until moisture is gone. Season with red and black pepper to taste. Combine rice with eggplant mixture.
Heat soups and oleo in saucepan. Take out 1 cup and set aside. Add rice to soup mixture and stir well. Pour into 9 x 13-inch pan and lay chicken on top. Pour remaining cup of sauce over chicken. Bake 2 hours at 350°. Watch while baking. If chicken gets too brown, cover with tinfoil.
Blend with pastry blender. Stir well and press into 9 x 13-inch pan. Bake 15 minutes at 350°. Cool completely.
Boil tea in water and let steep for 10 to 15 minutes. Strain into 1 gallon jug. Add sugar, lemonade and ginger ale. Fill jug with water.
Mix all ingredients together, except cheese and bake, covered, in a slow oven at 300° for 3 hours. Stir a couple of times during cooking. During the last 20 minutes, add cheese and let it melt through casserole. Serve with cornbread.
Mix Ricotta, 1 cup Mozzarella, egg, spinach, salt, oregano and pepper. Grease a large 13 x 9 x 2-inch dish and layer sauce, noodles and cheese mixture. Top with the rest of the sauce and sprinkle with rest of cheese. Cover and bake at 350° for about 1 hour. Let stand before cutting.
Cook onion in butter until tender. Add potatoes, salt and 1 cup water. Cover and cook 15 minutes or until tender. Blend flour, paprika, sour cream and milk until smooth. Add to potato mixture. Heat, stirring, for 1 minute. Season to taste. Serves 6.
Boil chicken, celery, onions, and mushrooms. Drain and set aside. Mix soup, mayonnaise, lemon juice and curry powder. Combine sauce mixture with chicken and vegetables. Remove broccoli from pkg. and squirt with the lemon.
Mix first 4 ingredients; add poppy seed, the cup of hot water and nuts. Grease two 9 x 5-inch loaf pans. Bake at 325° for 1 hour.
Mix first 3 ingredients and	spread in a 9 x 13-inch pan. Blend and	pour remaining ingredients over the first mixture. Bake at 350° for 45 to 50 minutes.	Time of preparation: 30 minutes. Serves 18 to 20.
Peel the lemon, using a sharp vegetable peeler and cutting with a zigzag motion. Cut in spiral, making a continuous strip about 1/2-inch wide. Lay peel out on a work surface, yellow side down. Roll one end of the peel tightly to make the center of the rose. Loosely roll the remaining peel around, making it looser as it extends out.
Cook bacon crisp; reserve drippings and crumble bacon. Set aside. Saute onion in drippings until tender. Combine all else and spoon into lightly greased 2-quart casserole. Cover. Bake at 350° for 45 minutes. Makes 8 to 10 servings.
Preheat oven to 375°. In large mixer bowl, cream together shortening and sugar. Add eggs, beating until smooth. Combine dry ingredients; gradually add to creamed mixture. Mix well. Stir in mincemeat. Drop by rounded teaspoonfuls 2-inches apart onto greased cookie sheets. Bake 8 to 10 minutes or until lightly browned. Makes about 6 1/2 dozen cookies.
Sprinkle pork chops with spices/herbs; brown in oil. Add tomatoes; simmer for 30 minutes, or until chops are tender. Stir in olives and serve over noodles.
Combine sausage, cheese and biscuit mix. Press together with fingertips until dough forms a ball. Pinch off pieces and roll into marble size balls. Arrange 1-inch apart on cookie sheet. Bake at 350° for 20 minutes or until bottoms are golden brown. Makes about 3 dozen appetizers.
Mix sugar, syrup, water, vanilla and raw peanuts. Cook over low heat until peanuts begin to pop. Remove from heat and stir in soda. Stir well. Spread real thin on greased pan. Let set to cool.
Mix together. Spread on crust and bake at 350° for 15 minutes. Spread lightly with frosting or powdered sugar while warm.
Heat oil and saute onion until soft. Add carrot, celery, garlic and seasonings. Saute 3 minutes, stirring constantly. Add remaining ingredients. Simmer 2 1/2 to 3 hours.
Combine all ingredients. Grease and flour baking pan(s). Bake 1 hour to 1 hour and 15 minutes in 350° oven. Yields 4 medium loaves, 2 large loaves or 8 mini loaves.
Mix cheesecake crumbs with butter and sugar in bottom of muffin cups. Beat milk and filling on low until blended. Beat 3 minutes. Filling will be thick. Spoon over crumbs in muffin cups. Refrigerate at least 1 hour.
Combine ground beef, oatmeal, egg, chili powder, onions, salt, pepper and tomato juice or tomato sauce. Put in 9 x 12-inch baking dish and bake at 350° for 20 to 30 minutes. Take out and drain juice. Melt margarine. Add flour to melted margarine in saucepan. Add milk to this mixture. Bring to boil. Add cheese and Mexicorn. When cheese is melted, pour over meat loaf and bake at 350° for 20 to 30 minutes.
Mix first four ingredients together and put in a 9 x 11-inch pan or medium casserole. Mix the next two ingredients together and put over the carrot mixture. Bake for 20 minutes at 350°.
Mix marinade ingredients well (shake in jar and blend with whisk). Pour over chicken breasts and refrigerate 1 to 2 hours. Grill breasts over hot coals for approximately 20 minutes or until done. Turn once or twice during grilling time and baste with remaining marinade. Serve with brown rice and fresh green salad.
Mix together all ingredients in slow cooker. Cover. Cook on low 7 hours. Makes 6 servings.
Peel, core and slice apples. Place in a buttered 8 x 12-inch pan. Mix flour, sugars, butter and cinnamon until crumbly. Sprinkle over apples. Bake at 350° for 30 minutes. Serve warm, topped with whipped cream, ice cream or milk.
Beat eggs; add sugar, cream and Crisco oil. Blend together. Add flour and knead. Place in refrigerator for 1 hour. Form into walnut-size ball. Roll as round as saucer. Place fillings in center. Fold in half and take fork, seal edges. Drop in hot Crisco. Fry until slightly brown. Flip over and fry other side.
Saute onions, pepper, celery, 2 tablespoons water and 1/2 tablespoon salt in skillet for 10 minutes. Heat 1 1/2 cups water to almost boiling. Add beef style seasoning or soy sauce and TVP. Add TVP mixture, tomato puree, tomato paste, oregano leaves, sweet basil, garlic powder and honey to sauteed vegetables.
Heat oven to 350°. In bowl, mix potatoes, sour cream, cheese, soup and onion. Pour into greased 13 x 9-inch baking dish. Sprinkle top with bread crumbs and drizzle with melted butter. Bake 1 hour and 15 minutes. Makes 10 to 12 servings. Keeps well. Can be frozen.
Mix Jell-O and water; set in fridge to begin to congeal. Combine marshmallows, sugar, pineapple, cheese, salt and juice. Mix well. Fold in whipped cream. Mix this with the Jell-O. Can be made the night before and kept in the fridge.
Thaw lemonade. Mix thoroughly all ingredients; pour into 9-inch pie shell. Can use graham cracker pie shell. Makes 2. Refrigerate 3 hours.
Drain potatoes and mash. Mix with other ingredients. Put in greased dish and bake at 350 degrees for 30 to 35 minutes. Cover with topping and bake 30 to 40 minutes longer. Knife inserted in center should come out clean when done.
Brown pork chops in big skillet. Place in oven. Drain grease from pork chops. Pour Tater Tots in a skillet and can of soup with milk. Mix well. Cook at 350° for 45 minutes or until done. Serves 6.
Boil 2 1/2 cups of water with the sugar. Add the lavender stems and remove from heat. Place on the lid and let cool. When cool, add the remaining water and the lemon juice. Strain out the lavender. Serve the Lavender Lemonade with crushed ice and garnish with lavender blossoms. Makes 8 servings.
Mash potatoes (keep them stiff). Season to taste with salt and pepper (Krazy salt works best). Add other ingredients and mix well. Sprinkle with Parmesan. Bake at 350° for 1 hour.