HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all ingredients except salami; spread mixture on 4 slices of salami. Stack these. Top with unspread slice. You end up with 2 stacks of 5 slices each. Repeat. Wrap each stack in wax paper. Refrigerate. Cut each into 6 wedges. Top with pickled onion with toothpick.
Set oven to 350°. Drain pineapple. Save juice to add to milk to make 1 cup. Beat eggs and sugar; add juice. Pour over bread pieces. Dribble butter over this mixture. Bake in 350° oven in a 2-quart casserole dish for 50 to 55 minutes.
In saucepan, melt margarine or butter on low heat. Add flour; stir until smooth. Pour in whipping cream, stirring continuously until it thickens; set aside. In 1 1/2-quart casserole dish, lightly stir peas, pimento and egg while adding cream mixture. Bake at 350° for 20 minutes. Remove; top with cheese; return back to oven for 10 minutes. Prep time: 30 minutes.
Conch must be tenderized before cooking. You have to beat 'em to eat 'em.
Soak All-Bran in sour cream for 30 minutes. Cream together Crisco, egg, sugar and molasses. Dissolve soda in hot water. Add flour and salt. Stir into bran mixture. Add raisins and nutmeats. Bake in cans, 1/2 to 2/3 full, for 45 minutes.
Cook chicken in seasoned water until tender. Remove. Cool. Debone then return to broth. Add carrot and potato; cook until tender. Then add noodles and top with the uncooked dumplings spooned on dumplings
Place water in pot over high heat. Add carrots, celery and green onions; boil 5 minutes and set aside (do not drain). Melt butter in soup pot over medium heat; saute white onion 1 minute; add flour, blending well. In a large sauce pan bring milk and broth to a boil. Whisk broth mixture into flour and onion mixture. Stir in cheese, salt, pepper, cayenne and mustard. Add cooked vegetables, including the water in which they were cooked. Bring to a boil, stirring to blend well and serve immediately. Makes 8 servings.
Layer chicken in bottom of pan. Mix soup with about a half can of chicken broth from boiled chicken and pour over chicken. Crush crackers and sprinkle over chicken. Melt oleo and pour over chicken. Sprinkle with poppy seed. Bake until topping is golden brown, about 30 to 35 minutes at 350°.
Brown bell pepper, medium onion, hamburger and sausage together. Drain. Add together in large bowl the hamburger mixture, mushroom soup, tomato soup, tomato sauce, chili powder, garlic salt, celery flakes and salt and pepper. Add cooked noodles. Stir together. Put into casserole dishes (enough for two). Put Cheddar cheese on top and bake at 350° for about 45 minutes. I have frozen one casserole dish to use later.
Sift flour, soda, salt and sugar together. Mix egg, vanilla and fruit cocktail together and combine all ingredients. Pour mixture into two buttered pans. Sprinkle top with brown sugar and nuts. Place in oven at 325° for 20 minutes. Reduce heat to 275° and bake 30 minutes longer. Serve cold with whipped cream. It is better made the same day as served.
In large skillet, pour 2 tablespoons leftover bacon drippings or cooking oil. Turn heat up to high. Dump in all of the ingredients; salt and pepper to taste. Once everything starts frying well, turn heat to medium or medium-low. Cover with lid and let cook 25 to 30 minutes. Must be stirred, flipped or turned frequently.
Prepare brownie mix according to package directions, using oil, eggs and substituting evaporated milk for water. Pour into greased 13 x 9-inch pan. Bake according to package directions. Remove from oven. Top with marshmallows, chocolate morsels and nuts if desired. Return to oven for 3 to 5 minutes or just until topping is warmed and begins to melt. Cool for 20 to 30 minutes before cutting.
Fry bacon in a frying pan. Keep 3 tablespoons of the bacon drippings. Mix the flour and milk together; add to the drippings. Stir to thicken.
In large bowl, whisk together vinegar and oil. Toss in beets until well coated, then add cheese and walnuts. Toss gently until just coated. Line serving platter with green leaf lettuce. Serve on beet-cheese mixture.
Preheat oven to 350°. In large mixing bowl, add 1 cup flour, sugar, baking powder, baking soda and salt. Add mashed bananas, butter and milk. Beat with an electric mixer on low speed until blended, then on high speed for 2 minutes. Add eggs and remaining flour; beat until blended and stir in nuts.
Place round steak in 9 x 13-inch casserole dish. Pour barbecue sauce over steak. Layer onion, potatoes (quartered), carrots, salt and pepper. Cover top with more barbecue sauce. Cover with foil and bake at 350° for approximately 60 minutes.
Combine all dry ingredients together. Add liquid ingredients gradually to this mixture. Bake at 350° for 10 to 12 minutes. Drop by teaspoon on ungreased cookie sheet.
Pour boiling water over oatmeal. Let stand for 10 minutes. Add brown and white sugar and butter. Stir until butter melts. Add eggs. Stir well. Sift together flour, soda, salt and cocoa. Add 1/2 package chocolate pieces. Pour batter into greased 9 x 13-inch pan. Sprinkle walnuts and remaining chocolate pieces on top. Bake in preheated 350° oven for 40 minutes. Cake is so rich it requires no frosting.
Cook beets until tender with 2-inches of tops left on. To pickle beets, use a granite pan large enough to make 8-quarts. Heat all ingredients to a boiling point, then all the cut up beets and bring to a boil. Reduce the heat to medium. Have jars and lids hot. Fill jars and seal. Wait 2 weeks before opening for better flavor.
Cream the butter and sugar. Add eggs separately; beat well. Sift the flour, baking powder and salt. Add milk, vanilla and mace. Combine all ingredients. Pour into a greased and floured 10-inch tube pan. Bake in a 350° oven for 40 to 50 minutes. Frost with butter icing.
Add 1 cup of water to yeast (more if needed). Add ingredients and stir. Let dough rise 1 hour. Makes 2 large pies. Bake for 20 to 30 minutes at 400°. Use any kind of sauce and toppings.
Combine all ingredients, except chocolate chips, in cream canister. Stir until sugar is dissolved. Freeze as directed. Add chocolate chips immediately after freezing. Yields approximately 1 1/2 quarts.
Beat cream cheese, 1 tablespoon milk and sugar in large bowl until smooth. Stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding and mix. Beat 1 or 2 minutes (mixture will be thick). Stir in pumpkin and spices. Mix well. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish as desired.
Brown hamburger. Add spaghetti sauce to hamburger. Put the biscuits in 2 cake pans or 1 large pan. Put hamburger mixture on biscuits. Bake at 375° for 30 minutes. Top with cheese and bake 10 minutes more.
Combine pretzels, margarine and 3 tablespoons sugar. Spread on bottom of a 9 x 13-inch baking dish. Bake at 400° for 8 minutes. Whip cream cheese and sugar. Fold in Cool Whip. Spread over cooled pretzel crust.
Preheat oven to 350°. Mix all ingredients.	Drop by 1/2 teaspoon onto foil lined baking sheet, 2 inches apart (batter will spread). Bake in 350° oven for 7 to 10 minutes. Check after 7 minutes.	Watch for edges to turn golden. Allow to cool on foil. Peel off foil when completely cool.	(Recipe makes a lot of cookies.)
Beat eggs; add salt, pepper and oregano. Dip chicken in egg, then breadcrumbs. Heat oil in skillet and brown chicken on both sides. Place chicken in 13X9 baking dish and sprinkle with Parmesan. Bake at 350 degrees for 1 hour.
Brown chops in a little onion after you dip in egg and bread crumbs. Cook until tender. Cook about 4 good-size turnips with 4 good-size potatoes. Mash. Pour grease from chops in turnips and potatoes.
Fill baked pie crust with 1 quart unsweetened strawberries. Boil water, sugar, lemon juice and cornstarch until clear. Add strawberry jello and red food coloring; cool. Pour over the strawberries. Spread whipped cream or Cool Whip on top. Decorate with berries.
In a large bowl, mix all ingredients. Grease large container; put dough in and turn to grease top. Cover with foil; let stand overnight. Do not refrigerate. Next morning, punch down and divide into 3 parts. Knead each part on a floured surface 8 to 10 times. Put in greased loaf pans; brush with oil. Cover with waxed paper; let rise 4 to 6 hours. Bake at 325° for 30 to 40 minutes. Brush top with melted butter. Can be frozen. If putting bread in pans on workday to rise, it can set all day. Makes 3 loaves.
Put biscuits in an ungreased 10-inch baking dish. Combine other 3 ingredients and pour over biscuits. Bake at 350° for 45 minutes or until biscuits brown. (They will rise to the top during baking.)
Arrange fillets in a single layer in a lightly greased 9 x 13-inch baking dish. Drizzle dressing over fillets. Sprinkle crumbs over top. Bake at 400° for 10 minutes. Top with cheese and bake an additional 5 minutes or until fish flakes easily. Makes 4 servings.
Saute vegetables in butter until softened. Add the remaining ingredients. Cover skillet and simmer over low heat for 45 minutes. Add shrimp and simmer for 10 minutes. Thicken mixture with cornstarch. Serve with white rice.
Place egg whites in large bowl and bring to room temperature, about an hour. Measure sifted flour into bowl and set aside. Beat egg whites until foamy. Gradually beat in 1/2 cup of the granulated sugar, beating after each addition. Continue beating until stiff peaks form. Set aside.
Fry bacon crispy and set to drain on paper towels. Fry cut okra in bacon grease, adding onions to saute. Add the whole tomatoes (mashed), the crisp bacon (crumbled) and the seasonings. Let simmer for about 30 minutes, adding a little water when needed.
Cut each biscuit into fourths. Roll each piece in melted butter, then in brown sugar/white sugar mixture. Place in pie pan. Sprinkle with cinnamon and bake until brown.
Trim fat from beef; cut with grain into 2-inch strips. Cut strips across into 1/8-inch slices. Toss beef in vegetable oil, 1 teaspoon cornstarch, salt, sugar, soy sauce, garlic powder and pepper. Cover and refrigerate 30 minutes.
In a 2-quart saucepan, combine sugar, corn syrup, water and salt. Stirring constantly, bring to a boil over medium heat. Without stirring, cook over low heat (small to medium bubbles breaking across surface of liquid) until temperature on candy thermometer reaches 266° or small amount of mixture dropped into very cold water forms a hard ball which doesn't flatten until pressed, about 40 minutes. When temperature reaches 260°, in a large bowl with mixer at high speed, beat egg whites until stiff peaks form. Beating at high speed, gradually add hot syrup in a thin, steady stream. DO NOT SCRAPE SIDE OF SAUCEPAN. Continue beating at high speed until mixture begins to lose its gloss, about 3 minutes.
Pressure potatoes and grate (potatoes need to be firm and not mushy or they will be hard to grate). Mix remaining ingredients and pour into greased 9 x 13-inch pan. Bake at 350° for 20 minutes or until bubbly.
Combine ingredients. Use as a dipping sauce for bite size chicken pieces, cooked, French fries or tortilla chips.
Cut off wingtips and discard; cut wings in half at joint. Stir together syrup and next 5 ingredients; reserve 1 cup mixture and chill.	Place chicken in a heavy-duty zip-top plastic bag; pour remaining syrup mixture over chicken.	Seal and chill 4 hours, turning chicken occasionally. Remove chicken from marinade, discarding marinade. Grill chicken, without grill lid, over medium-high (350° to 400°) for 30 minutes or until done, turning and basting occasionally with reserved 1 cup syrup mixture. Yields 8 appetizer servings.
Brown ground beef and drain. Mix ingredients and put mixture on individual pieces of party rye bread. Heat in oven and serve.
Roll biscuits together into oblong shape and butter. Mix flour, berries, sugar and lemon juice. Arrange berries on dough and roll up. Seal ends. Bake in hot oven 450° about 20-25 minutes until brown. Serve with whipped topping.
Place meat in crock, large enough to cover with liquid. Cover with the following mixture: 1 part vinegar to 3 parts water, then add all other ingredients. After 2 or 3 days, drain meat.
Cook vegetables until tender in 4 to 5 tablespoons butter or broth. Add chicken broth and pepper and simmer for 30 minutes. Blend flour, milk, cheese and parsley into a smooth sauce and add to broth. Cook, stirring, until thick and bubbly. Add remaining ingredients.
Crumble cornbread and biscuits and stuffing mix together. Saute celery, onion in margarine; add to bread mixture. Cut up cooked giblets fine, add to bread. Add salt and pepper, eggs to bread, mix together. Add soup, sage, chicken seasoning, milk and hot pepper, mix well. Bake at 350° until brown about 25-35 minutes.
Beat egg whites until stiff. Fold in mayonnaise. Stir in bread crumbs, Parmesan cheese and Old Bay seasoning. Shape mixture into 4-ounce cakes and pan-fry until golden brown.
Bake 2 (8-inch or 9-inch) cakes; let cool completely. In small bowl, mix together vanilla pudding, milk and sour cream. Mix well and chill 1 hour. In large bowl, mix strawberry jello and boiling water, then add in pie glaze and frozen strawberries. Mix well and chill 1 hour.
Using 9 x 13-inch pan, mix melted margarine and 1 cup brown sugar, covering bottom of pan. Cover either with almonds, pecans or chopped walnuts. Place rolls in rows to fit nicely in pan. In separate pan or bowl, mix pudding mix (dry), 1/2 cup brown sugar and about a teaspoon of cinnamon. Sprinkle on top of rolls; cover with wax paper and let sit at room temperature overnight. Bake at 350° for 20 to 50 minutes. Turn upside down on foil.
Mix flour, sugar and pecans. Cut in margarine until crumbly. Spread evenly in a 9 x 13-inch pan. Bake for 20 minutes; cool.
Marinate steak 24 hours at room temperature. Cook on grill or in broiler about 7 minutes a side (well done or crispy on the outside).
Mix water and bulgar together to moisten. Saute onion and oil. Add to bulgar. Set aside. Mix together green onion, parsley and bell pepper. Mix together remaining ingredients. Add bulgur mixture. Mix well, refrigerate and let stand 15 minutes or more. Serve.
Combine first 3 ingredients in saucepan and boil 5 minutes. Remove from heat; stir in bits until melted. Add rest of ingredients until blended. Pour into 13 x 9-inch greased pan. Chill.
Wash and cut in half. Remove seeds. Bake, cut side down, at 350° for 30 to 40 minutes. Turn cut side up. Fill cavity with butter and honey or brown sugar. Continue baking for 20 minutes more or until done.
Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in a small bowl; reserve egg white halves.
Prepare meat balls and spaghetti sauce as directed in preceding recipes. Cook all 24 meat balls in thick spaghetti sauce. Cook lasagne noodles in salted boiling water until firm (not too done). Add cold water to stop cooking. Drain.
Unroll the dough, to make a large rectangle onto a greased cookie sheet. Spread with softened cream cheese (heated briefly in microwave). Sprinkle over raisins, cinnamon and sugar. Lifting the long edge of the rectangle, bring edge to center. Join with opposite edge (of long side of rectangle) in the center by pinching dough. Pinch short ends, also (so filling doesn't run out).
Cut fish into 6 serving size pieces. Spray rectangular baking dish with nonstick spray coating. Measure the thickness of fish. Place fish in prepared baking dish, tucking under the thin edges. Sprinkle with the lemon pepper. Bake fish, uncovered, in a 450° oven for 6 to 9 minutes per 1/2 inch of thickness.
Mix all ingredients together. Spray 2 (12-cup) muffin tins with Pam cooking spray. Fill cups about 2/3 full. Bake at 350° for 40 to 50 minutes. You may easily cut this recipe in half and make 12 muffins.
Mix all ingredients together. Grate some cheese on top. Cook for 15 minutes at 350° or until cheese is melted.
Mix first 3 ingredients. Add oil and fold in beaten egg whites. Dip fish in batter and fry in oil until golden brown. Good luck!
Heat oven to 350°. Grease 9-inch pie plate. Sprinkle pecans in plate. Beat remaining ingredients until smooth (1 minute with hand beater). Pour into plate. Bake until knife inserted in center comes out clean, 50 to 55 minutes. Cool.
Slightly oil 1 mold or Bundt cake pan. Set aside. Cook shrimp, soup and cream cheese (until smooth) over medium heat. Remove from fire. Add celery and onions. Stir. Melt gelatine in water per package directions. Add to shrimp mixture. Pour into mold. Refrigerate.
Melt oleo, then melt peanut butter with it and bring to a boil. Add powdered sugar and stir thoroughly. Put in buttered 9 x 11-inch pan. Place in refrigerator until hard; cut to size you desire.
Dissolve jello in 2 cups hot water. Cool a few minutes. Add jello to mayonnaise a little at a time until blended. Stir in remaining ingredients. Add pinch of salt. Place in covered dish. Refrigerate. Makes approximately 12 servings.
In a 1 1/2-quart casserole, combine all ingredients except cheese. Bake at 375° for 30 minutes or until hot. Arrange cheese in criss-cross fashion on top of beans. Bake until cheese melts. Makes 4 to 6 servings.
Brown meat slowly; add next 6 ingredients to meat. Simmer until ingredients thicken, stirring occasionally. Cook noodles in boiling salted water until tender. Drain. Combine cottage cheese with next 5 ingredients.
Peel carrots. Cut in half crosswise and quarter lengthwise. Snap beans and cut in half. Cut roots of leeks and remove coarse outer leaves. Cut off all but 2 inches of the green tops. Cut in half lengthwise. Place chicken broth in a large saucepan. Bring to a boil. Add green beans and return to boiling. Cover, reduce heat and simmer 10 minutes. Add leeks and carrots; return to simmer and cook, covered, 6 to 8 minutes or until tender. Drain. Arrange on platter. Drizzle with melted butter and sprinkle with parsley. Makes 8 servings.
Soak gelatin in cold water in small pan for 5 minutes. Dissolve over hot water until liquid. Add 1/4 cup sour cream gradually to be dissolved with gelatin. Stir to blend. Add to remaining sour cream with onion and salt and mix thoroughly. Cover tightly, chill in refrigerator for at least 2 hours. Just before serving, fluff up with fork and fold in crumbled bacon.
Drain pineapple and reserve 3/4 cup juice. Bring the juice to a boil. Stir in instant rice and simmer 2 minutes. Remove from heat. Cover and let steam 5 minutes. Prepare pudding mix according to package directions. Fold marshmallows into hot pudding. Add pineapple, pecans and rice. Chill. Garnish with whipped cream. Yields 6 servings.
Place frozen potatoes and onions in 1 1/2-quart casserole. Cover and microwave on High 8 to 10 minutes. In a small bowl soften cream cheese by microwaving 30 to 40 seconds. Stir in soup. Stir mixture into potatoes. Cover casserole and microwave on High 6 to 8 minutes or until center is hot. Stir once during cooking. Top with shredded cheese and let stand 5 minutes.
Pour boiling water on raisins. Let cool. Cream sugar with shortening. Add egg, vanilla and molasses. Sift together flour, baking soda and salt. Beat into creamed mixture. Grease 4 (No. 2) tin cans. Fill each can half full. Bake at 350° for 1 hour.
Crumble ground beef into 1 1/2-quart glass casserole. Microwave on High for 5 to 6 minutes or until no longer pink. Stir to break meat into pieces. Drain. Stir in sauce. Cover dish and microwave until mixture boils.
Clean potatoes; cut into 2-inch cubes (leave skins on). Put potatoes and all other ingredients into a microwavable cooking dish. Cover with Saran Wrap. Microwave on High for 10 to 14 minutes, mixing ingredients halfway through.
Mix all ingredients well. Bake at 350° for 35 to 40 minutes in loaf pan.
Mix corn meal, baking soda and salt together. Add beaten egg and buttermilk, beating until smooth. The secret of getting the cakes trimmed with lace is to get the batter thin.
Mix sugar and milk in a large pot. Boil and stir 5 to 6 minutes. Remove from heat and add marshmallows, peanut butter, vanilla and salt. Mix well. Pour in greased pan.
Pour egg mixture over bread, cheese and chicken layers. Refrigerate overnight. Bake at 350° for 1 hour.
Blend all ingredients together well. Grease a loaf pan and pour batter into it. Bake at 350° for 45 minutes.
Preheat oven to 350°. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper. Lightly grease miniature (or regular) muffin tin and press 1 wrapper in each cup. Brush with oil. Bake 5 minutes until golden. Remove from tins; place on baking sheet. Fill with sausage mixture. Bake 5 minutes until bubbly. Makes 4 to 5 dozen.
In bowl, combine strawberries, green pepper, onions and parsley. Stir in salad dressing and pepper. Cover and refrigerate 2 hours. Serve with chips.
Cook chicken with onion, bay leaf and salt. Chill, bone and chop. Cook spaghetti in chicken broth. Use 2 tablespoons of chicken broth. Add flour, salt, pepper, 1 cup chicken broth and 1 cup milk for white sauce. Dice celery, onions, pimentos and green pepper. Add cheese. Mix all ingredients together. Put in a shallow pan. Cover with buttered crumbs or potato chips.
Let first 5 ingredients stand 3 hours in ice water; drain well. Bring next 4 ingredients to a boil and then pour over cucumbers which are packed in the jars. Cold pack for 3 to 5 minutes.
Boil and chunk chicken (save broth). Mix soups, tomatoes and chilies in blender. Add chicken and heat slowly until hot, through and through.
Bring tortillas to room temperature. Soften cream cheese in microwave for 1 minute. Combine cream cheese and pesto. Spread the mixture over the surface of each tortilla. Scatter chopped peppers over cream cheese. Cover cheese and peppers with thin slices of salami, dividing the meat evenly among the tortillas. Roll each tortilla tightly into a tube. Use plastic wrap and refrigerate at least 4 hours.
Blend cream cheese, mayonnaise and sugar. Add drained fruit and nuts, mixing carefully. Add whipped cream. Put in ice tray and freeze approximately 4 hours. Serves 6.
Have all ingredients at room temperature. Position rack in lower third of oven and preheat to 325°. Grease and flour a fleur-de-lis (Bundt or other) cake pan. Over a sheet of waxed paper, sift together flour, baking soda and salt. Set aside.
Brown ground beef and drain. Mix remaining ingredients. In 13 x 9-inch pan, layer meat mixture, shredded Cheddar cheese and corn tortillas, ending with meat mixture. Top with cheese. Bake in 350° oven for 30 minutes.
To eggs, add next 4 ingredients. Bake at 350° until firm. Sprinkle cheese on top and return to oven just long enough to melt.
Mix all together. Should be very moist. (add more milk if needed). Shape and place in crockpot.
Cut pepper into strips; slice carrots diagonally and cut broccoli into bite size pieces. Stir-fry in olive oil (1 tablespoon) until just tender. (Cook each vegetable separately). Mix vegetables and cooked pasta together. Add 1 clove crushed garlic, 2 tablespoons olive oil and squeeze a lemon wedge into mixture; stir and sprinkle with Parmesan cheese and chopped fresh parsley.
If frozen, thaw potatoes. Mix all ingredients well. Place in greased 9 x 13-inch casserole. Bake at 375° for 45 minutes.
Mix dry ingredients well. Add rhubarb, lemon rind, eggs, oil and nuts. Mix well. Pour into greased and floured 13 x 9 x 1 1/2-inch pan. Bake at 350° for 50 to 60 minutes. Use juice of lemon and powdered sugar for glaze. Spread on cake while still warm.
Mix dry ingredients together. Stir in all other ingredients with a spoon; do not beat. Pour into a greased and floured tube pan. Bake at 350° for 45 to 60 minutes. Frost with Cream Cheese Frosting:
Combine the first three ingredients. Spread mixture in a buttered 9 x 13-inch pan. Combine rest of ingredients. Beat until smooth. Spread mixture over cake mixture. Bake at 325° for 45 minutes. Cool, sprinkle with powdered sugar and cut into squares.
Mix cake mix and bake 10 minutes in a 9 x 13-inch pan. Cool. Time for cake is approximate. Check for doneness. Mix pudding, milk and cream cheese according to directions on pudding. Spread on cake. Then spread pineapple on pudding mixture. Top with Cool Whip. Spread on pineapple. Sprinkle nuts on top.
Grease 10-inch pie plate. Sprinkle ham, cheese and onion in plate. Blend rest of ingredients and pour over. Bake in a 400° oven for 40 minutes or until a knife comes out clean.