HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dice vegetables and set aside. Cook and drain noodles. Soak in cool water for 10 minutes. Drain noodles. Add Salad Supreme and Italian dressing to the noodles. Cover and refrigerate, the longer the better. When ready to serve, add diced vegetables and toss lightly.
Preheat oven to 350°. Line 2 baking sheets with parchment paper. In a medium bowl, mix 4 tablespoons butter, sugar, flour, vanilla and salt until smooth. Mix in rolled oats. Drop firmly packed spoonfuls of dough 2-inches apart onto baking sheets. Bake until golden brown. Rotate sheets halfway through baking (about 12 to 15 minutes). Cool on sheet 1 minute. Transfer with thin metal spatula onto paper towels and cool completely.
Mix all ingredients with spatula. Add beans last. Pour in greased 2 qt. casserole dish. Bake at 350° until beans are firm.
Put shortening and sugar in mixing bowl; cover with boiling water. Sift dry ingredients and add to hot mixture. Then add eggs and vanilla. Stir. Pour into a greased 9 x 13-inch pan. Bake at 350° for 35 to 45 minutes.
Thaw and cut chicken breast into 3 strips. Pound lightly on both sides with a meat hammer or saucer. Place in a microwave dish and microwave for 3 minutes; remove and cool chicken. Place in a bag large enough to accommodate the amount of chicken you prepare. Mix flour, chicken seasoning and other optional seasoning in a bag and shake until somewhat coated. Fry in a small amount of olive oil on medium heat for 5 minutes. Turn and repeat until golden brown.
Heat milk in double boiler; add egg yolks and sugar (reserve egg whites for meringue). Make a paste using a little water and cornstarch. Mix paste into milk mixture and add vanilla. Stir constantly until very thick. Add coconut to mixture (amount desired). Pour filling into baked deep dish pie shells, cover with meringue and sprinkle peaks with coconut. Bake at 375° just until it turns a little brown.
Mix all together. Spread and press into 8 x 15-inch pan. Bake 20 minutes at 350°. Cool.
Cut bread in half; cut off ends. With fork, hollow out center of bread, leaving a thick crust as shell; reserve 1 1/2 cups crumbs. In skillet, combine beef, onion, oregano, salt and pepper; brown. Remove from heat; add crumbs, mustard, parsley, egg and cheese. Blend thoroughly. Fill loaf with mixture. Replace cut ends and secure with wooden picks. Brush with melted butter; warp in foil and bake at 400° for 10 minutes. Loosen foil and continue to bake 5 to 10 minutes longer. Slice stuffed bread loaf and serve with cheese sauce.
In fondue pot, over low heat, heat all ingredients (except bread) until cheese is melted and sauce is hot. Dip in chunks of bread. Yum!
Cream sugar and margarine. Add eggs, one at a time, beating after each one. Add crushed vanilla wafers alternately with milk. Add nuts and coconut. Bake in greased and floured tube pan at 350° for 1 hour and 15 minutes.
Beat egg white and water until foamy. Add pecans. Fold gently to coat. Mix spices and fold into pecan mix. Put on lightly greased sheet. Bake 30 minutes at 350°. Stir every 10 minutes. Store in jar or plastic tub.
Mix mayonnaise, cream, wine, capers, pimentos, mustard, salt, green onion and pepper sauce in medium bowl. Stir in crabmeat carefully. Divide mixture among four individual oven safe casseroles or ramekins. Mix bread crumbs and butter and sprinkle over each ramekin. Cook uncovered in 375 F oven about 20 minutes. Garnish with parsley and lemon. Serve hot.
Combine all ingredients with hands. Shape into small balls. Bake at 350° for 15 to 20 minutes. Makes about 100 balls.
Place over boiling water and beat with rotary beater until mixture holds its shape. Fold in vanilla. Beat until cool and spread.
In mixing bowl, combine cake mix, whipped topping and egg. Beat on medium speed until blended. Batter will be very sticky. Drop by teaspoonfuls into confectioners sugar; roll lightly to coat. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly brown. Yields 5 to 6 dozen.
Mix all ingredients with blender or mixer. Pour in a greased pie plate. Bake at 325° for 45 minutes.
Using 3 to 4 inch cup, cut a round out of each slice of bread, reserving round for another use. Melt butter in skillet and saute each slice of bread until bottom is brown. Flip over and toast other side. Crack 1 egg in hole; cover and cook until toast is done and egg is thoroughly done. Serves 2 to 4.
Cook sweet potatoes. Slice and place in baking dish. Mix brown sugar, vanilla and margarine over low heat. Stir until all ingredients are mixed. Pour over potatoes. Bake 15 minutes at 350°.
In a heavy saucepan, combine sugar, cocoa and cornstarch. Stir in evaporated milk. Cook and stir over medium heat until bubbly. Cook and stir for 2 minutes more. Remove from heat.
Cream margarine and powdered sugar. Work in vanilla, flour and nuts. Shape into small balls about the size of walnuts. Place on unoiled baking sheet and bake in moderate (350°) oven for 20 minutes. When cool, roll in powdered sugar. Makes 5 dozen cookies.
Cut into 1/4-inch cubes, boiled ham and Cheddar cheese. Combine with green onions, hard-cooked eggs and pimento-stuffed olives. Toss together with mayonnaise blended with chili sauce. Mix well and spread mixture in split frankfurter rolls.	Wrap each in aluminum foil, twisting the ends securely. Bake 10	minutes in 400° oven until rolls are hot. These can be made	ahead,	kept in refrigerator, then heated at serving time.
Steam or cook rice according to package directions. Saute green onions and mushrooms in oil. Combine the cooked rice. Stir in margarine and pepper. Serve hot. Serves 4 to 6.
Cook chicken until done; cut into bite size pieces and layer in casserole dish. Prepare Stove Top stuffing; set aside. Dice onion and celery; saute in butter. Stir in soup, wine and mayonnaise until smooth. Pour sauce over chicken and top with stuffing. Bake at 350° until brown and bubbly.
Wash, trim and dry broccoli. In saucepan, cook broccoli in butter until soft. Blend in flour and simmer until smooth and bubbly, stirring occasionally. Add milk, chicken broth, salt, pepper, lemon juice, garlic, Worcestershire sauce and Tabasco sauce, stirring constantly, until smooth and thick. Whirl in blender until smooth. Stir in cream and Velveeta cheese; heat until hot and cheese is melted. Stir constantly.
Roll beef cubes in flour. Brown meat in shortening; drain off excess fat. Place in Dutch oven. Put the following in a skillet and cook until bacon is crisp: bacon, garlic, carrots, onions and parsley. Add to meat in Dutch oven. Add bay leaves, thyme, allspice and wine to meat with enough water to cover meat. Cook 1 1/2 to 2 hours until meat is tender. Brown 2 pounds small onions in shortening and cook, covered, until done. Add to meat and serve. Garnish with sauteed mushrooms.
Cook pork shanks in water in a 5-quart kettle for 20 minutes. Skim off foam. Add onion, bay leaf, peppercorns and parsley. Cook about 45 minutes or until the meat is tender. Remove meat from broth. Strain broth; return to kettle. Remove meat from bone; discard bone and skin. Dice meat. Rinse sauerkraut with cold water. Drain. Add diced meat, drained kraut, beef broth and if desired bacon and raisins to kettle. Simmer 1 hour. Mix lard and flour to a smooth paste; stir into simmering soup. Cook and stir over medium heat until thickened. Mix in salt and pepper. Serve with plain boiled potato dumplings if desired.
In medium saucepan, melt chocolate with milk, stirring constantly. Stir in vanilla and nuts. Spread in greased 8-inch square pan. Refrigerate until firm. Cut into squares.
Preheat oven to 400°. In a small saucepan, melt butter in water over medium-low heat. Add flour and salt, stirring until mixture forms a ball. Remove from heat and allow to cool slightly. Add eggs and beat vigorously until smooth. Stir in cheese. Drop dough by heaping teaspoonfuls onto greased baking sheet. Bake 20 minutes or until golden brown. Remove puffs, cool and split.
Cook spinach and drain. Cook together the cheese, milk and nutmeg until cheese is melted. Add spinach and half of the bacon and lemon juice. Top with remaining bacon bits. Serve with vegetables and crackers.
Place a slice of ham in each section of a muffin tin. Sprinkle cheese in each, making a well. Drizzle cream in each and then put an egg in each section. Sprinkle with nutmeg. Bake at 350° for 18 to 20 minutes.
Saute mushrooms, celery and onions in oil in a large skillet until onion is tender. Add turkey, tomato sauce, bean sprouts and soy sauce. Simmer 10 minutes. Blend water and cornstarch. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens. Makes 4 servings.
Take 1 pound each of diced potatoes, cauliflower, swedes and carrots, three or four spring onions, if possible one teaspoonful of vegetable extract and one tablespoonful of oatmeal. Cook all together for 10 minutes, with just enough water to cover. Stir occasionally to prevent the mixture from sticking. Allow to cool; put into a pie dish and sprinkle with chopped parsley and cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until the pastry is nicely brown and serve hot with a brown gravy. (GR)
Take 1 cup of self-rising flour and a spoon of butter; stir until crumbly. Add the sweet milk; stir. Pat down. Cut biscuits. Make a small hole in the middle; dip down in butter, then in cinnamon-sugar. Twist and bake at 375° until done.
Bring cream cheese to room temperature. Mix all ingredients together. Shape into a ball and roll in chopped pecan nuts.
Using equal amounts of sliced cucumbers, onion and green pepper rings, mix and marinate in vinegar, water, salt, pepper and sugar. Mix well and allow to set at least 24 hours. Extra good with green beans.
Prepare salad greens and top with the remaining ingredients. Toss with you favorite salad dressing and croutons. Enjoy!!
Sprinkle chicken with salt and pepper. Place skin side down in a shallow baking dish. Mix concentrate with soy sauce. Pour over chicken. Bake at 400°, turning once and basting occasionally, 40 minutes or until chicken is browned and fork-tender.
Beat yolks with shortening and margarine at high speed. Add sugar, then extracts. At low speed, beat in flour (in 1/4's) with milk (in 1/3's). Add coconut, beat. Beat egg whites, fold into batter. Pour into greased 10 inch tube pan. Bake at 300° for 2 hours.
Heat apricot nectar and water to boiling; pour over orange gelatin and stir to dissolve. Drain and reserve pineapple; measure syrup (there should be 1 cup). Add syrup to orange gelatin mixture; chill until syrupy. Drain apricots. Fold crushed pineapple and apricots into chilled, syrupy gelatin. Turn into 1 1/2-quart mold; chill until firm. Makes 6 servings.
Preheat oven to 450°. Bake pastry shell for 8 minutes. Remove from oven. Reduce oven temperature to 350°. Cut 6 slices of cheese into pieces. In a large skillet, brown meat. Add tomato sauce, green pepper, onion and bouillon. Cook and stir until bouillon dissolves. Remove from heat; stir in eggs, flour and cheese pieces. Turn into pie shell. Bake 20 to 25 minutes or until hot. Arrange remaining cheese on top. Bake 3 to 5 minutes longer or until cheese melts.
Mix together. Use 1/4 cup mix and 3/4 cups hot water. Top with Cool Whip or marshmallows. Should make 96 cups. Keeps well in dry container.
Combine cranberry juice, sugar, pineapple juice in large container and mix until sugar is dissolved. Freeze to slush. To serve, pour mixture into punch bowl. Add ginger ale. Stir well. Makes 32 punch cup servings.
Preheat oil in an iron skillet until hot. Mix remaining ingredients except the cheese. Pour half the batter in iron skillet. Sprinkle 1 cup of cheese on top of batter. Pour remainder of batter on top of cheese. Sprinkle remainder of cheese in middle of batter. If sprinkled on edges cheese will burn. Bake at 350° for 30 to 35 minutes.
Combine sugar, milk, butter and cocoa in 2-quart saucepan. Heat until butter melts at medium heat, then cook 3 minutes. Remove from heat; add peanut butter, oatmeal and vanilla. Drop from tablespoon on waxed paper. Cool. Yield: 2 dozen.
Sift flour and baking powder together. Cream butter and sugar; add flour and water alternately. Add vanilla. Fold in egg whites. Bake at 350° for 30 minutes in 3 layer pans. Between each layer and on top, use pineapple and juice, coconut and frosting.
In small saucepan, melt margarine. Stir in flour. Stir in broth, salt and dill. Cook and stir over medium heat until thickened. Remove from heat and stir in sour cream. Excellent over cooked shrimp with a side of noodles or rice. Also good on Danish/Swedish meatballs.
Heat oven to 350°. Pour stuffing into greased 2-quart baking dish. Add cheese, chicken and pepper. In a separate bowl, gradually stir milk into flour. Stir in eggs. Pour over stuffing mixture. Bake for 50 minutes, or until golden brown.
Mix the Ricotta cheese, Mozzarella cheese, Parmesan cheese, basil, parsley and eggs. Layer, beginning with noodles and 1/2 mixture. Repeat. Cook at 350° for 45 minutes.
Dissolve gelatin in water. Heat tomato soup and add gelatin. Let cool and add the rest of the ingredients. Mix well and pour into mold. Refrigerate overnight. Unmold and serve with your favorite crackers.
Saute garlic in butter. Add rice and mix together. Add soup, water, and mushrooms with juice. Pepper to taste. Stir and bring to a boil. Stir again. Cover, reduce heat, and simmer for 20 mins. or until liquid is absorbed.
Cut fillets in serving pieces; arrange in a 10 x 6-inch microwave baking dish. Sprinkle parsley, lime juice, salt and pepper. Cover with plastic wrap; microwave at High for 5 to 6 minutes, rotating dish once. Set aside, covered. Combine almonds and margarine in a 9-inch pie plate. Microwave on High, uncovered, 3 to 4 minutes, stirring once or twice. Transfer fish to platter; pour almonds over fish. Serves 6 and has only 140 calories per serving.
Spray an 8 x 8-inch pan with Pam; press graham cracker crumbs into pan. Dissolve unflavored gelatin in 1/2 cup water. Stir and heat in microwave for 30 seconds. Set aside. Put in blender the remaining cold water, cottage cheese, butter extract, chocolate milk beverage and artificial sweetener. Process until smooth. Add gelatin and blend. Drop in the ice until blender is full; blend. Pour into crust and add whipped topping.
Combine apples, bananas, grapes and pineapple in a bowl. Mix applesauce, pineapple juice concentrate and pecans in a bowl. Pour over fruit, mixing well. Yields 8 to 10 servings.
Add pudding to Cool Whip and mix. Add rest of ingredients and refrigerate. May be frozen.
Sift flour, sugar, salt and baking powder together. Dissolve yeast in warm water; dissolve soda in buttermilk. Mix dry ingredients, shortening and yeast mixture together; knead on floured board for few minutes. Cover in a bowl and let rise; pinch off as wanted for biscuits. This will keep in icebox for several days. Bake at 400° until brown.
Boil the potatoes and onions together until well done. Add the cream, butter, salt and pepper. Cook for 1/2 hour on medium heat.
Preheat oven to 375°. Combine eggs, banana, butter, fruit spread and vanilla in a medium bowl. Add flour, coconut, baking powder and salt; mix well. Stir in nuts. Drop a tablespoon of dough 2 inches apart onto lightly greased cookie sheets. Bake 10 to 12 minutes or until lightly browned. Cool on wire racks. Store in tightly covered container.
Cook parsnips until almost done in water to almost cover parsnips. Remove parsnips with a slotted spoon and put in greased casserole. To the parsnip water, add salt and pepper and cut chunks of cheese in simmering water. Stir until melted; pour over parsnips. Crumble cracker crumbs or potato chips on top. Put in 375° oven until top is nicely browned.
Make sure all lumps in sweet potatoes are mashed out. Add all ingredients and and pour into pie shell. Bake in preheated 400° oven for 50 minutes or until a knife inserted into the filling 1 inch from edge comes out clean. Cool and refrigerate. Serve with seasoned whipped cream, if desired.
Peel and shred (or grate) potatoes and onion. Place them in a large bowl. In a small bowl, beat the egg. Gradually add the flour, salt, parsley and nutmeg, beating with a wire whisk. Pour the mixture over the shredded potatoes and onion, stirring to combine.
Cream butter and sugar. Add vanilla, flour and nuts. Roll in 1-inch balls. Bake at 350° for 6 minutes. While warm, right out of oven, roll gently in flat pan with sifted powdered sugar until it equals 2-inch ball. Set aside to cool. Enjoy!! Melts in your mouth.
Melt butter in a 9-inch pan. Mix 1/2 of stuffing mix in melted margarine. Put chicken over this. Add onion. Pour mushroom soup over this. Add 3 cups of chicken broth over this. Add remaining stuffing mix. Bake at 375° for 30 minutes, covered. Remove cover and brown.
Mix together vinegar, honey and celery seed. Pour over steamed ferns and allow to stand 3 hours. Combine potatoes, onion, eggs and celery. Mix together into potato mixture and blend gently. Season to taste.
Put 3 cups of berries in pie shell. Combine remaining berries and water in saucepan. Bring to a boil. Add sugar and cornstarch. Cook till thick and clear. Stir in lemon juice. Pour over berries in pie shell. Chill several hours. Serve with whipped cream.
Mix baking soda with tomato soup; let stand while mixing other ingredients. Cream shortening and sugar. Add cloves and nutmeg to flour; sift together. Combine soup mixture and flour. Add onions, nuts and raisins (drained). Bake at 325° in greased and floured or otherwise prepared tube pan or Bundt pan for about an hour or until done with toothpick test. Remove from pan as soon as heat from pan will allow; cool upside down.
Wash and drain a batch of firm green beans. Remove ends and strings. Use a large darning needle with heavy white thread and thread through the pod near the middle of each bean, pushing them along about 1/4-inch apart. Hang up the strings of beans in warm, well ventilated place to dry. They will shrivel and turn greenish gray.
Mix all ingredients. Add sausage last. Refrigerate overnight (approximately 12 hours). Bake 60 minutes at 350° in a casserole dish.
Mix hamburger, liquid, cracker crumbs, salt and pepper. Flatten meat mixture in a square pan and cover with waxed paper. Refrigerate for 1 hour. Cut meat into serving size. Turn in flour and place	pieces in a baking pan. Pour soup over the meat. Bake at 350° for 1 hour or until done. Time of preparation: 2 hours.
Combine salt and pepper. Sprinkle over chicken. Brown slowly in butter. Remove from pan. Cook onion until tender. Place onion to side. Add chicken. Add mushrooms and tarragon. Sprinkle onion over. Add water and cover. Simmer until chicken is done, 30 to 40 minutes.
In large frying pan melt butter. Add flour. Stir in chipped beef and saute a little. Add milk and bring to a boil. Add water and bring to a second boil. Cook until desired consistency. Serve over toast.
Cook pie shell; cook sugar, egg yolks, milk and salt until thickens, then add butter, vanilla and coconut. Pour into baked pie shell. Top with stiffly beaten egg whites, sweetened to taste. Bake at 350° until brown. Yield: 6 servings.
Mix the pudding as directed, then place in refrigerator to chill. Break the cake into little bite size pieces. Mix the Cool Whip with the pudding and fold into cake pieces. Pour into a long dish and top with strawberries.
Sprinkle gelatin on cottage cheese to soften. Stir in and let stand a few minutes. Stir again to dissolve gelatin. Fold in whipped topping and fruits. Cover and refrigerate until time to serve. Divide into 6 dessert dishes. Serves 6. Contains 125 calories.
Combine oleo, cocoa and water in a pan. Bring to a rapid boil. Add sugar, flour, soda and salt, which have been stirred together. Add eggs, vanilla and buttermilk. Pour into a greased sheet cake pan. Bake at 350° for 15 to 20 minutes.
For dressing, combine first 4 ingredients. Spread on each slice of bread. Top with kraut, corned beef and cheese. Put together as a sandwich; butter outsides of each sandwich. Brown on both sides on buttered skillet until cheese melts. Serves 4.
Bring first four ingredients, juice, water, lemon juice and commercial jell to a rapid boil. Add sugar all at once and return to a rapid boil again. Although most jelly recipes say boil hard for 1 minute, she boils hers 10 minutes. Stir once or twice during the boiling. Skim foam off top. Pour into hot sterilized jars. Seal with paraffin.
Mix flour and salt in large bowl. Cut in 1/2 cup butter until coarse crumbs form. Add water, tossing with fork, until dough forms. Press into a firm ball. Wrap and refrigerate 30 minutes.
Combine gelatin and hot water; let congeal slightly. Mix cranberry sauce, celery, nuts and sour cream. Stir into gelatin mix. Pour into molds and refrigerate. Serve on lettuce with mayonnaise. Yields 6 to 8 servings.
Saute thinly sliced boneless chicken breast in small amount of peanut oil (add a little water). Add sliced water chestnuts, bamboo shoots, soy sauce, sprinkle of garlic powder and sugar. Heat thoroughly.
In a large bowl, beat egg yolks well. Stir in milk, vanilla and strawberries. Fold in whipped cream. Pour mixture in 2-quart container and freeze until firm.
Combine cornmeal, flour, sugar, baking powder and salt in a bowl; set aside. Mix together half and half, butter and eggs in another bowl. Stir liquid mixture and pecans into cornmeal mixture until just combined. Pour batter into well-greased 9 x 5 x 3-inch loaf pan. Bake at 375° for 45 minutes or until cake tester inserted into middle of loaf comes out clean. Cool in pan on cooling rack 10 minutes. Remove from pan and cool completely.
Mix together the flour, butter and pecans, then press into the bottom of an 8 x 10-inch pan. Bake 15 minutes. Cool completely.
Cook squash until just tender. Drain well. Beat eggs. Add all ingredients to the eggs. Pour into buttered baking dish. Dot with butter or top with buttered bread crumbs. Bake 30 minutes at 350°. Serves 6 to 8. Great dish to share at a cook out!
Mix everything together except cheese. Divide meat in thirds. Press one layer in bottom of 9 x 13-inch pan, then sprinkle with cheese, then meat, then cheese on top again. Bake at 350° for 1 hour.
Prepare lemon jello in glass dish using 1 cup of hot water and less than 1/2 cup of cold water. Stir until dissolved. Add carrots, nuts, pineapple with juice and raisins. Mix well. Cover and refrigerate until congealed.
Chop onion and peppers very fine. Stir all together and simmer about 1 1/2 hours. Seal in ketchup bottles.
Add flour to stiffen. Makes 7 to 8 cups. Roll out thin. Cut into shapes. Decorate. Bake at 350° for 10 minutes.
Blend cream cheese and deviled ham; chill. Place pineapple tidbits on paper towels to drain; cut each piece in half crosswise. Roll spoonful of cheese mixture around each pineapple piece to form 1-inch ball; chill. Roll balls in chopped parsley or chives. Chill. Serve on toothpicks. Yields 30 servings.
Cut a slice from each apple top. Scoop out the cores and pulp, leaving shells about 3/4-inch thick. Cut the pulp from the cores and combine with sausage. Sprinkle apple shells with salt and sugar. Fill shells heaping full of sausage. Bake at 375° for approximately 1 hour.
Saute onions and bell pepper in margarine. Brown ground beef in another pan. Combine tomato sauce, onion and bell pepper. Salt and sugar (if needed). Add raw rice; simmer a few minutes. Add ground beef and bring to a rolling boil. Lower heat and cook until rice is tender. Fluff with fork and add shredded cheese. Cover a few minutes and let cheese melt.
Make a well in pan of flour; add eggs, butter, milk and yeast. Knead until dough is mixed. Remove dough from pan; clean pan with shortening. Put dough back into pan and knead a few times. Cover and let rise until doubled in size, about 2 hours.
In small bowl, blend all ingredients; chill. Makes about 2 cups dip. For a creamier dip, add more sour cream.
Soak bread crumbs with milk 1/2 hour. Cream butter and sugar until fluffy. Beat in eggs, lemon juice, rind and vanilla. Stir in the milk mixture. Pour into a 2 1/2 quart baking dish. Place the dish in a pan of hot water and bake at 350° for 45 minutes or until a knife inserted in the center comes out clean.