HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, whisk together 3 of the eggs, the buttermilk and almond extract.
Mix well. Do not shake. Store in closed container. Make circle from wire coat hanger or other wire. Dip into solution and wave in air to make giant bubbles (outside only).
In large skillet over medium heat, cook garlic in butter 1 minute; add broccoli, walnuts and salt. Cover and cook 4 to 6 minutes until broccoli is crisp-tender, stirring frequently. Serve immediately. Serves 6, each serving containing 135 calories. Preparation time: 5 minutes; cook time: 7 minutes. Ready to serve in 15 minutes.
Combine chicken or turkey, onion, celery and green pepper. Mix cream with mayonnaise, then add salt, pepper and lemon juice. Toss with chicken. Refrigerate until ready to serve. Makes 6 to 8 servings.
Peel and chop apples and set aside. Combine sugar, flour and salt. Add egg, vanilla and sour cream. Beat until smooth. Add apples; mix well and pour into pastry lined pie pan. Bake at 375° for 15 minutes. Reduce heat to 325° and bake 30 minutes longer. Remove from oven and sprinkle with topping.
In a heavy saucepan, combine all ingredients and simmer, covered over low heat for 1 hour, stirring occasionally. Pour into an earthenware crock or rustic serving dish. Chill. Makes a delicious spread on melba toast for appetizer or on a slice of crusty bread for lunch.
Place ham in pot after adding ingredients on top. Place on high fire until it comes to a boil. Cut to low fire. Boil for 2 hours or until tender.
In 13x9 in. pan, spread butter, then spread chopped nuts, then spread shredded coconut.
Beat cream cheese and sugar with mixer. Add sour cream, Cool Whip and vanilla. Pour in pie shell. Top with strawberry or pineapple topping.
Mix together cake mix, margarine and 1 egg. Press in bottom of long pan. Mix together cream cheese, 2 eggs and powdered sugar. Spread over top of cake mixture. Bake at 300° for about 45 minutes.
Beat eggs. Stir in sour cream, vinegar, sugar, butter and mustard which has been rubbed smooth with a little vinegar. Put on the stove in double boiler and cook until it thickens. This will keep for several weeks in a cool place.
Pat rolls into wide cookie sheet with edges. Cook at 350° for 7 to 8 minutes or until light brown but not gummy. Mix cream cheese, mayonnaise and dry Ranch dressing. Spread on top crescent rolls. Mix together peppers, mushrooms, broccoli and cheese. Cover and chill for 8 hours.
Saute diced zucchini and onion in 1/2 cup margarine until tender. Melt 1/3 cup margarine in casserole dish. Add cooked zucchini and onion, then stuffing, soup and sour cream. Drizzle 1/4 cup margarine on top. Bake at 350° for 35 minutes.
Mix together. Pour into 9-inch greased square pan. Bake in preheated 400° oven for 30 minutes.
Saute onion in butter, do not brown. Add vegetables and water. Bring to a boil, reduce heat and simmer covered for 10 minutes or until vegetables are tender. Stir in milk and cheese. Heat through until cheeses are melted. (Green Giant canned corn, vacum packed and added after other veggies are cooked.)
Mix. Refrigerate 12 hours (overnight). Bake in greased 9 x 13-inch pan at 350° for 40 minutes.
Beat oil and egg; mix flour, baking powder, spice, soda and salt. Soak raisins in hot water 5 minutes; drain. Add a small amount of flour with oil mixture and mix to blend. Add juice and remaining flour; mix to moisten. Add apple and raisins. Bake in loaf pan at 350° for 45 minutes or until done. This bread toasts great and is excellent with butter and cinnamon.
In small mixing bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread on a 12-inch round serving platter. Cover with seafood sauce. Sprinkle with cheese, shrimp, onions and tomatoes. Cover and chill. Yields 8 to 10 servings.
Throw it all in a pot; cook slowly for 1/2 to 2 hours. Serve with rice.
Mix sugar, corn syrup, peanuts and salt. Microwave on High for 7 1/2 to 9 1/2 minutes. Add butter and vanilla. Microwave on High until mixture reaches hard crack stage (300°). Stir in soda. Pour onto buttered cookie sheet. Cool and break into pieces.
Brown ground chuck with onion. Drain off fat. Mix all other ingredients. Bring to a boil; reduce heat and simmer 45 minutes. Serve with bite-size Tostitos or crackers.
Be careful in your selection, do not choose too young, and take only such as have been reared in a good moral atmosphere. Some insist on keeping them in a pickle, while others keep them in hot water. This only makes them sour and sometimes bitter. Even poor varieties may be sweet, tender and good by garnishing them with smiles and flavored with kisses to taste, then wrap them in a mantle of charity, keep warm with a steady fire of domestic devotions and serve with peaches and cream. When thus prepared, they will keep for years.
Dice potatoes in small pieces. Cook until tender. Add the salmon and its juices and the rest of the ingredients. Cook for about 30 to 40 minutes, stirring to keep from sticking, on medium heat.
Preheat oven to 325°. Blend butter, sugar, spices and salt. Beat until fluffy. Add molasses, milk and vanilla. Beat thoroughly. Continue beating and add flour gradually. (Dough will pull from sides of bowl.) Form flattened ball, wrap in waxed paper and chill for 2 hours or more. Roll out on floured board and cut or mold shapes. Bake for 12 minutes. Cool cookies on rack. Roll over and over and still have chewy cookies! Yield: 5 dozen.
Preheat oven to 375°. In medium bowl, combine marjoram, flour, thyme and rosemary. Dredge chicken in this mixture, then roll in margarine. Roll in cereal to coat. Place on rack in shallow baking pan. Bake 55 to 60 minutes or until golden brown.
Mix in a blender. Pour into buttered 9-inch Pyrex pie plate. Bake at 350° for 55 minutes.
Cook chicken, rice and eggs. Dice chicken and combine in a bowl with all other ingredients, except for crackers. Mix well and add salt and pepper to taste. Spread mixture into an 8 x 8-inch pan. Crush Ritz crackers and cover mixture. Pour 1/2 stick butter or margarine over crackers. Bake at 350° for 30 minutes. Cut into squares and serve on lettuce leaves.
Preheat oven to 350°. Blend cake mix, oil, eggs and vanilla. Beat by hand about 2 minutes. Add chocolate chips and pecans. Drop by teaspoonfuls onto greased cookie sheet. Bake 10 to 12 minutes at 350°. Makes about 4 dozen cookies.
Mix together first 2 ingredients. Bring to a boil. Cook about 1 minute; sugar should be dissolved. Cool.
Mix pudding and 1/2 container Cool Whip. In a large casserole dish, layer the bananas. Spoon on part of pudding mix. Sprinkle on wafers and drizzle Eagle Brand. Repeat layers until all ingredients are used. Top with remaining Cool Whip and refrigerate overnight.
Mix margarine, sugar, lemon extract and Ricotta cheese in large bowl. Blend well, then add eggs. Blend well. Mix dry ingredients in separate bowl, then gradually add to other mixture, blending well each time it is combined. A soft dough will form. Roll into 1-inch balls. Bake 15 minutes at 350° on greased cookie sheets.
Mix together shortening, sugar and eggs. Add flour, soda, cream of tartar and salt. Chill dough. Roll into balls and roll them into a mixture of cinnamon and sugar. Flatten on cookie sheet. Bake at 350° for 8 to 10 minutes.
Mix first 5 ingredients well; fill hot dogs with cheese mixture. Place on baking sheet. Bake at 350° for 20 minutes. Serve hot. Makes 5 servings.
Cut French bread in half (lengthwise). Hollow out center. Mix cheese well and add mayonnaise, celery and onion. Use softened butter on bread halves; roll pickles with ham slices and place on bread. Put bread halves together; wrap in plastic wrap to chill overnight before serving.
Fry cabbage and onion in water and oil until cabbage is tender. Brown hamburger; add hamburger and tomato paste to cabbage and onion mixture. (Don't forget to drain grease off hamburger.) Simmer approximately 10 minutes.
Arrange shrimp in shallow baking pan, one tucked alongside the next. Melt butter and add lemon juice, garlic powder and parsley. Pour 3/4 of this over the shrimp. Broil about 5 inches from heat for 4 minutes. (Extra large shrimp will have to be turned and broiled a few extra minutes.) Baste with remaining sauce and serve.
Mix together cocoa, soda and vinegar. Mix cake mix as directed (whole egg). Add cocoa mix and red food coloring. Bake as directed on box.
Mix in order; bake in bread pan at 350° for 50 to 60 minutes.
Melt cream cheese and spread in a small pan. Top with a layer of butterscotch, caramel, fudge topping; sprinkle top with nuts. Serve with sliced apples for dipping.
Thaw spinach completely. Squeeze remaining water out. In a large bowl, mix all ingredients together until well blended. Chill overnight.
Cream together	butter	and sugar. Add eggs, one at a time, beating well after each. Sift together dry ingredients and add into batter along with applesauce. Roll nuts and fruits in 1/2 cup flour and then mix them into the batter.
Place cheese in bowl until soft. Add onion and Worcestershire sauce; beat. Chill. Put on plate and roll in parsley. Chill 2 hours.
Sift flour, salt, pepper and paprika. Mix margarine, cheese and flour mixture. Work in with hands until it will hold together. Roll 1/4-inch thin. Cut with small cutter. Prick top with fork. Bake at 350° for 10 to 15 minutes. Watch carefully, they will scorch easily.
Melt 1 stick of butter and mix with graham crackers. Press into bottom of 13 x 9 x 2-inch pan. Beat for 15 minutes with electric mixer the 2 sticks butter, eggs and confectioners sugar. Pour over graham crackers. Slice bananas and layer on cake mix. Drain pineapple and layer over bananas. Layer Cool Whip over pineapple. Sprinkle on nuts. Drizzle on chocolate syrup. Put cherries on top.
Beat eggs until foamy; beat in salt and cream of tartar. Add sugar a tablespoon at a time, beating gradually, then add powdered sugar. Beat until it will not drop from beaters. Put on greased wax paper. Bake at 275° for 20 minutes. Turn off oven and leave in oven for 5 minutes. Cool and remove from pan.
Mix molasses, sugar, and butter in a pan. Melt it. Add cream and spices, mix. Mix the baking powder with a little of the flour. Mix everything in a large bowl. Put the dough in aluminum pan in the refrigerator. Leave to harden a few days. Take a little of the dough out, hit it a little, mix a little more flour in it if needed. Sprinkle flour on a table, roll the dough as thin as possible. Press shapes in it. Put the cookies on a greased baking sheet. Cook 5 - 10 minutes until brown.
Melt margarine in skillet. Add onion and green pepper. Cook until almost done. Add tomatoes and basil to skillet. Let cook about 5 more minutes. Arrange fish in foil covered pan. Sprinkle with Mrs. Dash. Cut slits in top of fish. Insert bacon. Pour mixture from skillet over fish. Bake, uncovered, for 1 hour at 350°. Serve with favorite vegetables.
Mash squash. Add other ingredients. Drop by spoonfuls into deep fat. Brown on one side. Turn over and brown on the other side. Remove from fat and drain on paper towels.
Layer in casserole in order given. Bake for 1 1/2 hours at 350°.
Wash, skin broccoli down to tenderest parts. Chop in very small pieces. Chop onion in small pieces. Mix in bowl. Cover tightly and leave overnight in refrigerate. Before serving mix mayonnaise, sugar and vinegar. Put cheese and dressing in bowl. Stir all together. Serve.
Melt butter in an 8 x 12-inch baking dish; add cinnamon and crumbs. Mix together, reserving 3 tablespoons for topping. Press crumb mixture into bottom and sides of pan to form crust.
Cook and drain squash/onion very well. Add all other ingredients, except stuffing. Top casserole with stuffing. Cook at 250° until bubbly.
Preheat oven to 350°. Grease a 9-inch casserole dish. Cut eggplant or zucchini into pieces and cook in boiling water until tender. Drain well and mash slightly. Make white sauce with butter, flour and milk. When thick and smooth, add eggplant or zucchini, onion, catsup, cheese, crumbs and seasonings. Beat egg yolks and stir into mixture. Beat egg whites until stiff; fold into vegetable mixture. Pour into casserole and bake for 45 minutes or until knife inserted in center comes out clean.
Pop popcorn. Remove all unpopped kernels. Set aside. In saucepan, combine brown sugar, corn syrup, margarine and peanuts. Bring mixture to boil and boil 5 minutes. Remove from heat. Add soda and vanilla. Stir well. Pour hot mixture over popcorn. Spread covered corn onto shallow baking pans. Bake 1 hour at 250°, stirring every 15 minutes. Cool. Break apart and store in Ziploc bags.
Mix together all ingredients except crackers/corn flakes and margarine. Bake at 350° for 25 minutes, covered. Add crumbled topping; dot with margarine. Bake, uncovered, 10 minutes or until topping browns.
Wash beans; cover with water and bring to a boil. Cut heat to low and allow to simmer about 2 hours. Saute onion, garlic and ground beef. When browned, add chili powder. Add meat mixture, parsley, celery and tomatoes to beans. Return to a boil; cut heat again to low. Simmer for 2 hours. Add sliced carrots during last hour of cooking time. Add salt and pepper to taste.
Toss cheese with flour. Add broccoli, milk, eggs, mushrooms and seasonings. Mix well. Pour into pastry shell. Bake at 350° for 55 minutes to 1 hour or until set. Makes 6 servings.
Preheat oven to 350°. Mix flour, butter and almonds and press into pan. Bake for 10 to 12 minutes. Mix cream cheese and powdered sugar; fold in Cool Whip. Spread over crust. Mix pudding and milk until thick. Spread over second layer. Spread Cool Whip on top. Refrigerate.
Mix milk with pudding. Then add Cool Whip. Stir until smooth. Use a 9 x 13-inch pan. Layer the bottom of pan with graham crackers. Pour half of pudding on graham crackers and then put another layer of graham crackers. Pour the rest of mixture on these. Put last layer of graham crackers on. Heat chocolate icing for 30 seconds in microwave, then ice the top of graham crackers. Refrigerate.
Place sauerkraut in a 1 1/2-quart glass casserole. Top with corned beef, then shredded cabbage. Combine mayonnaise and Thousand Island dressing; spread over cheese. Top with tomato slices. Melt margarine and stir bread crumbs into it. Sprinkle buttered crumbs over tomato slices. Bake at 350° for 30 to 40 minutes. Serves 6.
Combine cornmeal, salt and sugar or sugar substitute in bowl. Mix well. Add hot water slowly, stirring and mixing constantly. Batter should be thick so you can make cakes. Wet hands and pat mixture into cakes. Fry in hot grease until golden brown. Do not cook too slow, but cooking too fast will make it appear raw. Keep in mind it's okay because the hot water has already cooked the meal. You're just making it crispy.
Cook and drain broccoli. Mix together all but crackers. Put in 9 x 13-inch glass casserole. Saute cracker crumbs and 3/4 cube of butter in skillet. Spread over broccoli mixture and bake at 350° for 20 minutes.
Mix sugar and cinnamon in bowl. Break apart biscuits and roll into one inch balls. Toss balls in sugar mixture. Place in greased Bundt pan. Melt butter and pour over. Bake at 350° for 25 minutes. Flip onto a large plate when done.
Strain fruit. Cream together cream cheese and sugar. Add pineapple, strawberries, nuts and bananas. Fold in Cool Whip. Freeze in a 9 x 13-inch pan or plastic container. Keep frozen. Cut into squares.
Place half of corn beef and half of cheese on bread and repeat another layer. Steam until corn beef is hot and cheese is melted. Layer beef, cheese, sauerkraut, Russian dressing and repeat. Top with bread.
In a large skillet, melt butter over moderate heat. Add the shallots and saute until tender, 2 to 3 minutes. Add veal and saute, breaking veal up into small pieces with a wooden spoon, until veal is no longer pink, about 5 minutes. Add the remaining ingredients. Simmer until thick, about 10 minutes. Serve immediately over angel hair pasta or spaghetti.
Butter both sides of bread and break into pieces. Make 3 layers of bread and cheese. Start with bread layer and top with cheese. Combine the eggs, salt, dry mustard, pepper and milk. Pour over cheese and bread. Refrigerate overnight (covered). Take from refrigerator 1 hour before cooking. Place dish in pan of water and bake at 350° for 1 hour, uncovered.
Drain pineapple. Save juice and use with water. Boil 1 1/2 cups water, add jello and bring to a boil. Take off immediately and add 1 cup water and the 1/2 cup juice and the rest of the ingredients. Stir around until cranberries are spread around and jelly is dissolved. Put in refrigerator and let set.
Mix ground beef, onion, bread crumbs, dill juice, egg, salt and pepper until well blended. Shape into loaf in shallow pan. Combine dill pickle, catsup, water, sugar and Worcestershire sauce. Pour over loaf and bake 40 to 50 minutes at 350°, basting two or three times. Serves 6.
Mix all ingredients but marshmallow cream together in a large pot. Cook until it reaches a soft ball stage. Remove from heat and add the marshmallow cream. Beat until it sets up. Pour into greased pans.
Grease a 9 x 13-inch pan. Mix all ingredients, adding broccoli last. Bake for 30 minutes or until golden brown at 350°.
Boil peeled potatoes with salt. Drain and set aside until cooled. Dice potatoes into a large mixing bowl. Add the green peppers, onions, celery seed and diced eggs to the bowl. Add mayonnaise and mustard (you should add just enough mustard to color the salad). Combine the sugar and vinegar; pour over the salad. Gently mix. Garnish with sliced eggs and paprika.
Brown beef and season slightly with garlic salt and pepper. Mix into beef; soups, sauces and green chilies. Heat, stirring occasionally. Add salt to taste and place in casserole alternating tortillas and sauce. Sprinkle cheese and onion between each layer. Bake at 350° until bubbly, about 1/2 hour. Place cheese on top to melt through dish.
Mix first 5 ingredients; add pineapple. Place in refrigerator for 15 minutes. Remove and add lemon juice. Mix well and pour into graham cracker crusts. Chill in refrigerator. Serve cold. Makes 2 pies.
Grease a 10 x 1-1/2 inch pie plate. Layer Cottage & Parmesan Cheese in plate. Mix Beef, Herbs, Paste & 1/2 c. Mozzarella Cheese; spoon on top. Beat Milk, Bisquick, Eggs, Salt and Pepper 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake at 400 for 30 - 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining Mozzarella Cheese. Can trim it with strips of Green Peppers and Tomatoes.
Dump all of pineapple, juice, sugar, flour and grated cheese into a greased casserole dish. Melt stick of butter; crumble Ritz crackers. Mix butter and crackers together; put on top of pineapple mixture. Bake at 350° for 20 to 30 minutes.
Melt 2 sticks of butter; mix in graham cracker crumbs, sugar and peanut butter. Press mixture into ungreased 9 x 13 pan. In microwave, melt 1 stick of butter with chocolate chips; do not overcook! Pour chocolate over top of peanut butter mixture. Chill until hardens and enjoy!
Peel eggplant and slice. Dip slices in egg and milk mixture, then into bread crumbs. Cover bottom of frying pan with cooking oil and fry eggplant. Sprinkle each slice with small amount of garlic powder while frying. Add more oil as necessary.
In large pot, add water and gently add eggs. Bring water to hard rapid boil. Reduce to simmer for 10 minutes. Put pot into sink and fill with cold water. Let sit for 20 minutes. Meanwhile, cut bacon into 1/2-inch pieces and fry until crisp. Drain and set aside. In a small bowl, mix mayonnaise, mustard, salt and pepper; set aside. Peel eggs; cut in half lengthwise, separating the whites and yolks. Rinse out whites. Mash yolks into fine substance. Add bacon and mix well. Add to mayonnaise mixture and mix well. Add more mayonnaise if desired. Fill egg whites with mixture. Sprinkle with paprika and serve. Best served cold.
Preheat oven to 425°. Lightly grease muffin or corn stick pan. Combine all ingredients; blend well. Fill pans almost full and bake for 18 or 20 minutes.
Bring to a boil the water and oleo. Remove from heat. Add flour. Mix in eggs 1 at a time, mixing well. Spread in 9 x 13-inch pan, greased, and up sides. Bake at 400° for 25 minutes. Cool. Mix milk and cream cheese, then add pudding. Mix well and spread on crust. Top with Cool Whip, nuts and syrup if desired. Good even with diet or sugar-free pudding.
In a medium bowl, combine first 8 ingredients. Dip chicken in batter, then roll in crumbs. Place meaty side down in a large greased baking pan. Bake, uncovered, at 350° for 45 to 60 minutes, turning over after 1/2 hour. Yields 4 to 6 servings.
Combine first 9 ingredients in a small bowl. Combine salad greens, grapefruit, onion and walnuts in a large bowl. Drizzle with vinegar mixture, tossing to coat. Yields 6 servings of 1 1/2 cups each.
Brown meat and onions in shortening. Add water to barely cover with celery and cook slow for 20 minutes or until tender. Add other ingredients and place in casserole. Top with crushed potato chips. Bake at 350° for 45 minutes. Serves 8.
Mix first 4 ingredients together. Add egg whites and almond extract. Pour into well buttered pie pan. Bake 30 minutes at 350°. Serve with whipped cream. Serves 6 to 8.
Cool broccoli. Drain and chop. Mix soup, eggs, mayonnaise and cheese. Pour over broccoli. Melt butter. Mix with crushed crackers. Sprinkle over top. Bake at 350° for 30 to 40 minutes.
Layer in order given, spreading ingredients evenly. Cover closely with Saran Wrap and refrigerate for 12 to 24 hours. Mix before serving.
Preheat oven to 350°. Grease 8-inch pie plate. In a small bowl, beat eggs. Add sugar and butter. In a separate bowl, stir together flour, cocoa and salt. Add to egg mixture. Beat well. stir in chips, nuts, vanilla. Spread into prepared pan and bake 35 minutes or until set - it will not test done in the center. Cool completely. Cut into wedges. Drizzle with chocolate topping.
Mix potato flakes, oil, salt and paprika. Roll fish in mixture. Bake at 450° for 10 minutes.
Bring to a boil. Cook to soft ball stage. Add walnuts. Beat until fluffy. Spread on wax paper until dry.
Sift flour; add melted Crisco. Combine sugar, cocoa and well beaten eggs. Add to flour mixture. Add vanilla and nuts. Bake in well-greased pan at 350° for 25 to 30 minutes.
Cook cubed sweet potatoes in boiling water for 15 minutes or until tender. Drain. Let cool. Position knife blade in food processor bowl. Add potatoes and applesauce; process until smooth. Add egg yolk, vanilla extract and cinnamon. Process until smooth; set aside in a bowl. Beat egg whites (room temperature) until stiff peaks form. Gently stir 1/3 of egg whites into sweet potato mixture, then gently fold in remaining egg whites. Spoon into 1 1/2-quart souffle dish coated with cooking spray. Combine sugar, flour and margarine and sprinkle over potato mixture. Bake at 350° for 35 minutes.
Separate eggs.	Beat egg whites stiff. Beat egg yolks (Egg Beaters) until lemon colored.
Dissolve cornstarch in liquid. Blend all ingredients well with a mixer at medium speed. Pour into an oiled casserole dish. Bake, uncovered, in 375° oven until mixture is set and top is lightly browned. This keeps well, refrigerated, for 3 or 4 days.
Mix together ingredients in the order listed. Then add melted butter. Put in an unbaked pie shell. Bake at 375° for 25 minutes.
Prepare approximately 40 minutes before needed. Let frozen melon balls stand at room temperature for 20 minutes. Mix the fruit punch drink, lemonade concentrate and water in punch bowl. Add frozen melon balls. Let stand 15 minutes. Stir. Serve.
Roast at 325° for 5 to 7 pounds, 2 to 2 1/2 hours; 7 to 10 pounds, 2 1/2 to 3 hours; 10 to 12 pounds, 3 to 3 1/2 hours; 12 to 14 pounds, 3 1/2 to 4 hours.
Cut up fresh broccoli and cook or cook frozen broccoli according to package directions. Drain. Cook frozen or fresh onions in boiling salted water until tender. Drain.