HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil eggs for 12 minutes. Set aside and let cool. Cut in half (not lengthwise), then slice a small amount off each bottom so they will set up on dish. After removing yolk, crumble bacon and nuts (both finely chopped) in small amounts into egg. Lightly season with salt and pepper. Then take egg yolks, curry, mayo and mustard and blend until smooth. Use pastry bag to squeeze mixture into egg halves. Sprinkle with more bacon and nut mixture over top and sprinkle with paprika. Number of servings: 12 to 18.
Place shortening, sugar, egg, water and vanilla in a mixing bowl. Beat good. Sift together flour, salt and soda and add to mixture, mixing well. Blend in oats. Drop by teaspoons onto greased cookie sheet. Bake in low oven.
Start cooker on high, then cook slow for 8 to 10 hours. Stir once in awhile. May leave lid off last 1/2 hour. Put in jars and seal.
Sift together the dry ingredients. Combine dry ingredients with remaining ingredients. Mix well. Pour into unbaked pie shell. Bake in a 425° oven for 8 minutes. Reduce temperature to 350° and bake 45 minutes longer.
Cook spaghetti (good if cooked in chicken broth) and drain. Layer spaghetti in buttered casserole dish (or use Pam), then add a layer of chicken, then onion-celery mixture that has been sauteed in margarine slowly until tender. Top with mushroom soup (use less than 1/4 cup chicken broth to slightly thin soup). Repeat layers. Top with sharp Cheddar cheese, grated (reduced fat). Bake at 350° for about 30 minutes.
Mix sugar, flour, milk and vanilla until it is a pancake batter consistency. Melt butter in glass baking dish. Pour fruit over melted butter. Pour batter over fruit. Do not stir. Bake in a 375° to 400° oven until golden brown. Inserted toothpick should come out clean. Serve hot with ice cream or Cool Whip.
Cream margarine and sugar. Beat in eggs one at a time. Stir in pineapple. Fold in bread. Pour into greased 1 1/2-quart casserole. Bake at 350° for 1 hour (cover dish).
In oblong baking dish (11 1/2 x 7 1/2 x 1 1/2-inches), sprinkle 2 cups of grated sharp cheese over hot boiled spaghetti. On top, place alternately the pork sausages (parboiled and then browned for 10 minutes) and the tomato slices. Season with salt and pepper. Pour 1/2 cup of water over all. Bake at 350° for 35 minutes.
Sift twice the flour, soda, ginger, cinnamon, cloves, nutmeg and salt. Mix shortening, sugar, beaten eggs, cream and molasses until nice and smooth. Add sifted mixture to it until doesn't stick to hands. Roll and cut with large cutter. Bake at 350° for about 10 minutes.
Brown meat in oil. Add salt, pepper and soy sauce. Push meat to one side in pan. Add onion and celery. Cook over low heat until soft. Stir in bean sprouts, soup and milk. Mix thoroughly. Pour into greased 1 1/2-quart casserole and top with noodles. Bake at 350° for 40 to 50 minutes.
Drain yogurt in colander in refrigerator overnight. Combine with salad dressing mix and mayonnaise in small bowl; mix well. Let stand 30 minutes. Spread on bread slices. Top each with cucumber slice and dill sprig. Chill, covered, until serving time.
In a large pot, place ham bone and water. Heat to boiling; reduce heat. Cover and simmer for 1 hour.
Place biscuits in a 10-inch pie pan and press together to form a crust like pie. Set aside. Saut in large skillet the turkey, onion and green pepper for 5 minutes. Add tomato paste and water. Sprinkle with taco seasoning. Simmer for 3 minutes. Layer half of the meat mixture on top of biscuit crust. Top with half of the cheese. Top with remaining meat mixture and cheese. Bake in preheated 400° oven for 15 minutes.
Mix all together and bake in an unbaked deep dish pie shell. Bake at 350° about 45 minutes.
Spread uncooked rice on bottom of 9 x 13-inch baking pan. Arrange chicken over rice. Mix the mushroom soup with the 2 cans water; pour over chicken. Sprinkle with paprika. Bake, uncovered, for 1 hour and 30 minutes at 350°.
Melt sugar and margarine in skillet and caramelize, stirring constantly. Add 2 1/2 cups milk and stir until mixture dissolves. Separate eggs and mix yolks, cornstarch and remaining milk together in bowl. Remove from stove and cool. Pour into baked pie shell and top with meringue.
Place a 30-quart pot filled with water one-quarter of the way full. Place over high heat. Add lemons, onions, rock salt, red pepper, mustard, crab boil mix, corn and potatoes; boil for 20 minutes. The aroma is very strong. Add crawfish; return to boil for 7 minutes. Cover the pot; turn down the heat. Allow to simmer 3 minutes. Remove crawfish and liberally add table salt before peeling.
Prepare pie shells. Preheat oven to 425°. Beat eggs lightly in large bowl. Stir in remaining ingredients in order given. Pour into pie shells. Bake for 40 to 50 minutes. Cool before serving.
Combine cream cheese, sugar and vanilla in small mixer bowl until blended. Add cocoa alternating with milk, beating until smooth. Gradually add and fold in nondairy whipped topping until well combined. Spoon into pie shell. Chill until firm or freeze, if desired.
Combine everything, except meat, and heat together. Add meat and continue simmering until the sauce has cooked down, approximately 30 minutes. Serve on toasted buns.
Combine in saucepan first 3 ingredients. Bring to boil; remove from heat. Add remaining ingredients. Mix well and pour batter into jelly roll pan or cookie sheet with sides. Bake at 350° for 20 to 25 minutes.
Brown hamburger and drain. Boil noodles and drain. Add mushrooms, green beans, tomato soup and sour cream. In casserole dish, layer mixture and cheese. End with cheese on top. Bake at 350° for 30 minutes.
Cream well the sugar and shortening. Add all other ingredients to the creamed mixture. Add beer and finish mixing. Bake at 350° for 45 minutes. Grease and flour pan.
Cook onion in fat until clear. Add all other ingredients except meat. Thin to right consistency with tomato puree; put small pieces of shaved pressed ham in sauce shortly before serving time. Serves 8. Good also over cooked noodles.
Combine all ingredients in container of electric blender; blend on low speed for 1 minute. Pour mixture into a buttered (9-inch) pie plate. Bake at 400° for 20 to 25 minutes or until pie is set. Yield: 6 to 8 servings.
Mix melted oleo and stuffing mix. Put half into bottom of baking dish. Place chicken in layers on top of mix. In a bowl, mix together soups and broth and pour over chicken. Top with remaining stuffing mix. Bake at 375° for 45 minutes, uncovered.
Combine all ingredients (yes including the frosting) in a large bowl and mix well. Generously oil or use nonstick cooking spray, a 9 x 13 cake pan or use a Bundt pan. Bake until done or when toothpick inserted in center comes out clean. Serve with Cool Whip, if desired.
Place spinach, apple and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad. Toss and season with salt and pepper to taste. Serves 4.
Brown turkey. Add water and taco seasoning. Boil and simmer 15 to 20 minutes. Combine veggies (all but tomatoes). Line platter with lettuce mixture. Top with turkey mixture and sprinkle with cheese. Add tomatoes. Serve with tortilla wedges.
Mix vegetables together and bring to a boil. Cook until tender, 10 to 15 minutes. Mix all ingredients together. Salt and pepper to taste. Pour in casserole dish, sprayed with Pam. Crush 1 package of crackers and sprinkle on top. Melt butter and drizzle over crumbs. Cook at 350° for 30 to 45 minutes.
Mix lemon juice concentrate, condensed milk and whipped topping. Pour into pie crust. Top with meringue or whipped topping. Chill pie until firm.
With electric mixer, beat together cheese, egg whites, sugar and vanilla until smooth and creamy. Turn into crumb crust. Bake in 300° oven 1 hour. Cool completely. Top with whipped cream and fresh fruit to serve. Serves 6.
Cook broccoli and drain well. Mix soup, mayonnaise, eggs, onion, salt and pepper. Add to broccoli. Place in a greased casserole. Top with grated cheese. Melt margarine and mix with dressing mix; pour over top. Bake at 350° for 45 minutes.
Line pan (12 x	9 x 2-inches) with 1 pie crust. Spread fresh berries, sugar and margarine. Top with	other crust. Pour boiling water over	pie. Bake at	350° for 45 or 50 minutes or until juice is thick and crust is brown.
Brown hamburger and drain off excess grease. Cut bacon into approximately 1-inch strips and fry until crispy done. Scramble eggs. Dice onions and mushrooms. Drain water chestnuts. Cook rice per instructions on box. Combine all ingredients in large stock pot; mix well. Serves approximately 5 to 7 people.
Cook meat until it starts to get tender. Add turnip greens. Add more water if needed. Cook until greens are tender. Corn meal dumplings and peeled Irish potatoes may be added about 30 minutes before greens are done.
Combine all ingredients. Cover and place in refrigerator until ready to serve. Serve with Wheat Thins.
Mix everything with meat and cook in oven or electric roaster, tasting as it cooks and adding whatever is necessary. Boil ten minutes; pack in jars and cook at 10 pounds pressure 25 minutes or cook 45 minutes; cool and freeze.
Mash peas with fork. Add egg. Add salt and pepper. Add flour or corn meal. Stir well. Shape patties using 2 tablespoons of mixture. Place patties in skillet with small amount of shortening or oil. Brown, then turn over and brown other side.
Mix ginger ale, 7-Up,	tartaric acid and partly thawed lime sherbet. Mix well.
Mix sausage (room temperature), cheese and Bisquick until well blended. Roll into balls, 1 1/2-inches in diameter. Bake for 15 to 20 minutes at 350°.
Combine sugar, flour, baking powder and margarine; work like pie crumbs. Set aside 1/2 cup crumbs for on top of cake. Add molasses and hot water with baking soda dissolved in it. Mix by hand into dry ingredients. Pour into long pan. Sprinkle crumbs on top. Bake at 350° for 30 minutes. Mix by hand, not with mixer.
Sift together flour, cinnamon, soda, salt and baking powder. Beat eggs well in another bowl. Gradually add sugar, vanilla and oil. Then add dry ingredients. Blend well; stir in zucchini. Pour into two greased loaf pans. Bake at 350° for 1 hour or until done. Cool in pans on rack 10 minutes. Remove from pans.
Break crackers in 1/4's and place on baking sheet. Boil margarine and sugar 3 minutes and pour over crackers. Sprinkle nuts over crackers. Bake in oven for 8 minutes at 350°.
Put all ingredients, except potatoes, in blender. Blend until smooth. Place potatoes in 12 x 15-inch casserole. Break up and smooth evenly. Pour cheese mixture over potatoes. Do not stir. Bake for 45 minutes to 1 hour at 350°. Serves 16.
Open cans of milk and mix together in large bowl. Mix pudding according to instructions on box. Mix with other milk and add remainder of milk. Add vanilla. Makes 1 gallon. Tastes like cooked custard without all the work.
Shape into patties and brown in 2 tablespoons vegetable oil. Put with new potatoes.
Mix dry cake mix, 1 egg and 1/3 cup of oil until crumbly. Measure out 1 cup and set aside. Pat remaining mixture lightly into an ungreased 9 x 13-inch pan. Bake 15 minutes at 350°.
Stir all ingredients together and boil until candy forms a ball. Stir well while boiling. Then pour out on buttered plate and cut into squares to serve.
Mix all ingredients together. Chicken will have more flavor if you can marinate it in this sauce and then baste chicken with it while grilling.
Melt powdered sugar and chocolate together and cream in butter. Add vanilla and chopped nuts. Add egg yolks. Fold in beaten egg whites. Roll package of vanilla wafers fine. Line pan with crumbs; save some for top. Pour chocolate mixture over crumbs and let set. Soften ice cream and spread over set chocolate mixture. Top with remaining crumbs. Keep frozen; lasts indefinitely.
Combine salt, pepper and garlic powder. Rub over surface of roast. Brown beef roast on all sides in a Dutch oven with vegetable oil. Drain off drippings. Combine remaining ingredients. Pour over roast. Cover and bake at 325° for 3 hours or until tender. Yields 8 to 10 servings.
Brown in cooking oil in heavy skillet: beef, sausage, onions and garlic salt. Put chili mix in. Mix together rest of ingredients (except spaghetti and tomato/cheese sauce, which you put in last). Simmer for about 4 hours. Add spaghetti and tomato/cheese sauce.
Mix eggs and milk; soft scramble in butter. Layer 1/3 egg mixture, 1/3 cheese sauce and 1/3 sausage. Repeat twice. Cover and refrigerate overnight. Top with mushrooms; cover and bake at 275° for 50 minutes. Serves 8.
Melt butterscotch or Toll House morsels in double boiler. Pour over noodles and nuts.
Tip: Liver will cut into strips easier if placed on waxed paper lined cookie sheet and put in freezer for 20 to 30 minutes.
Chip Vienna's and onion; add finely chopped bouillon cube. Then add the rest of the ingredients and mix together. Put on high to start and then on low cook for 3 to 4 hours, stirring occasionally.
Brown steak in shortening about 10 minutes or until tender. Add soy sauce and water. Simmer for 10 minutes. Add onions. Simmer for 5 minutes. Add bell peppers; cook until tender. Thicken with cornstarch. Serve over steamed rice. If desired, fresh mushrooms or bean sprouts may be added.
Spread rice evenly in bottom of a well-greased oblong baking dish. Sprinkle with 1/4 the onion soup mix. Place chicken on rice. Add rest of soup mix. Combine mushroom soup and water; blend well and pour over chicken. Dot with butter. Cover with aluminum foil and bake at 325° for 2 hours.
Add margarine to hot potatoes. Mix other ingredients; strain. Pour into baking dish or 2 pie shells. Bake at 350° for 35 to 45 minutes, or until firm.
Soak codfish in water for 5 minutes. Boil to soften for 5 to 10 minutes, then drain. Combine the rice, vinegar, water, sugar and oil, then add codfish to this sauce. Add the onions and tomato. Chill for 1 hour and serve.
Prepare and chill Jell-O, pineapple and pecans in 9 x 13-inch pan. Mix Dream Whip and softened cream cheese together and spread over Jell-O mixture. Mix and cook remaining ingredients. Add lemon juice when thick. Cool. Pour over cream cheese mixture. Sprinkle chopped pecans over top.
Dissolve gelatin and sugar in boiling water. Add milk and almond extract and stir. Pour into 8 x 8-inch pan. Refrigerate until firm. Slice into 1-inch cubes. Mix cubes in bowl with mandarin oranges and pineapple chunks in their juice. Store in refrigerator.
Sauce: Melt margarine. Add flour. Stir until blended. Slowly add milk and whisk until well blended and thick (use medium/low heat so it doesn't scorch). Add Cheez Whiz and let cool. Add sour cream to cooled mixture.
In medium bowl, mix all ingredients. Garnish with remaining 1/2 cup walnuts. Enjoy!
Beat eggs with wire whisk. Add sugar, salt and pumpkin pie spice. Combine pumpkin and whipping cream and stir in the egg mixture. Pour in 2 deep shell pie crusts and bake at 425° for 15 minutes, then reduce heat to 350° until done.
*Brisket, deer meat, or meat of your choice may be used in place of sirloin.
Combine rhubarb, water and sugar in saucepan. Cook and stir over medium heat until rhubarb is tender. Remove from heat, add jello and stir until dissolved. Add orange juice and rind. Chill until syrupy. Add strawberries. Pour into 6 cup mold. Chill until set. Unmold on lettuce-lined plate. Makes 8 to 10 servings.
In a saucepan, combine the first 6 ingredients. Cover and simmer for 1 hour. Heat cream in the top of a double boiler over simmering water; add to the tomato mixture just before serving. Yield: 8 servings (about 1 1/2 quarts).
For extra spicy chicken increase poultry seasoning to 1/2 teaspoon Deep fry at 365° for 15 to 18 minutes. Drain on paper towel.
Combine all ingredients, except bean sprouts and simmer until green pepper is tender. Add sprouts and heat until warm. Serves 2.
Cook chopped squash in salted water until tender. Drain well. Season with salt, pepper and 1/3 stick oleo. Add the grated carrot, onion, soup and sour cream. Melt 1 stick margarine in microwave. Add to dressing and toss.
Pare and slice apples. Mix dry ingredients with apples. Fill 9-inch pie shell with mixture. Bake at 450° for 15 minutes. Lower oven to 350° and bake 45 minutes.
Place 1 piece of candy on each graham cracker. Microwave 4 crackers at a time on High, 45 seconds to 1 minute or until chocolate starts to melt. Pour 1 marshmallow on each side of cracker. Microwave 15 to 30 seconds until soft. Top each with a spoonful of cherry pie filling. Repeat process. Preparation Time: 3 minutes. Microwave Time: 4 minutes.
Butter cookie sheet. Heat milk and shortening to the temperature of a warm baby bottle. Mix flour, salt and sugar in a separate bowl. Add water to yeast in a separate bowl. Mix the egg in a separate bowl. Add the warm milk and melted shortening to the bowl of flour, salt and sugar. Add the egg, yeast and water. Beat the entire mixture until it comes off the side of the bowl which should be clean. Cover. Let rise in a warm (non-air conditioned) place until double in size, about 1 1/2 hours. Knead the bread down in size and shape into a round loaf. Place on the cookie sheet and let rise again to half again as big, about 45 minutes. Bake bread at 300° for approximately 45 minutes. After 30 minutes, baste the top of the bread with butter and also again after it has finished baking. Recipe makes one 2 pound loaf.
Preheat oven to 425°. In small bowl, mix sugar, flour, cinnamon, nutmeg and salt. In large bowl, toss apples with lemon juice; let stand 5 minutes. Add sugar mixture to apple slices. Pour apple mixture into pastry-lined pie dish. Cover with top pastry and crimp edges together. Vent top. Bake 45 minutes or until top is golden. Makes 6 to 8 servings.
Slice steak into very thin strips diagonally. Combine cornstarch, sugar and ginger; stir in soy sauce. Pour mixture over meat; stir. Cut peppers into thin strips and tomatoes into wedges. Quickly brown meat, one third at a time, in hot oil; remove from pan. Reduce heat; add peppers, garlic and water to pan and cook until peppers are tender-crisp, 5 to 6 minutes. Stir in meat and tomatoes; heat through. Makes 4 servings.
Mix the oleo, sugar, eggs and salt. Add the flour, apples, nuts, vanilla, sour milk and soda. Place in greased and floured pan.
Cook broccoli; drain. Put in casserole dish. Mix soup and sour cream; pour over broccoli. Bake at 350° until lightly browned.
Drain the oranges and pineapple well. Mix everything all together and refrigerate overnight.
Mix all vegetables together in a separate bowl. Mix the ingredients for the dressing. Just before serving, add the dressing and toss lightly.
Stir oil, vinegar, garlic, salt, pepper and sugar until well blended. Pour over bite-sized fresh vegetables. Marinate overnight in refrigerator. Other vegetables may be substituted, whatever sounds good to you.
Combine above ingredients, beating in eggs one at a time. Pour into greased and floured Bundt pan. Bake at 325° for 55 minutes. Remove and cool 10 minutes.
Heat oven to 350°. Grease pan. Beat all ingredients in a large bowl on low speed for 30 seconds and at high speed for 3 minutes. Pour into pan(s). Bake until wooden pick inserted in center comes out clean (oblong, 35 to 40 minutes, layers 30 to 35 minutes and Bundt 40 to 45 minutes). Cool; frost.
Clean the cucumbers and place in a large glass or crock container. Mix 1 gallon water and the salt and pour over the cucumbers. Let stand one week. Pour off the liquid and split the cukes. Pour boiling water over the cukes to cover. Let stand 24 hours and then pour off liquid. Cover with more boiling water and add alum. After 24 hours, pour off. Heat remaining ingredients and pour over cucumbers. Heat this liquid for three mornings and pour over cukes. After the third day, place the pickles in sterilized jars and pour heated liquid over them and seal.
Mix all the ingredients and put in a gallon jug. Wash beets; cut top of beets off, leaving about 2-inches on top of beets. Boil beets until tender; thin skin beets while hot. Bring the spice mixture to a boil. Pack beets in a quart jar and pour spice mixture over them. Seal while hot.
Peel and slice carrots. (Slice carrots with a food processor if you have one.) Cook in a small amount of water until just cooked and still firm; drain. Combine remaining ingredients to form a marinade and pour over the hot carrots. Let stand overnight or one day in the refrigerator to season. Store in refrigerator. Serve cold or warm. Serves 8 to 10.
Combine ingredients. Add buttermilk. Bake at 350° for 15 to 25 minutes until brownness desired.
Combine; press into 9 x 13-inch pan. Bake at 400° for 8 to 10 minutes. Refrigerate while preparing remaining ingredients.
Combine first 4 ingredients in a bowl, stirring well. Combine sugar and remaining ingredients in a small saucepan. Bring to a boil; cover, reduce heat and simmer 2 minutes. Pour vinegar mixture over vegetables; toss gently. Cover and chill at least 2 hours. Yield: 4 cups.
Heat the green tomatoes and boil for 15 minutes. Add Jell-O and sugar. Stir until sugar is dissolved and boil 1 minute. Seal in jars.
Spread cookie dough in a 9 x 11-inch baking pan. Bake using package directions or until almost golden brown. Arrange candy over baked layer. Bake until candy is softened. Spread evenly over baked layer. Cool. Cut into squares.
Melt margarine in large skillet. Saute onion and green pepper until tender. Add tomato sauce, tomatoes and sugar. Simmer for 15 minutes until hot.
Dissolve bouillon cubes in water in skillet, add celery, thyme and salt. Cook until almost tender but still crisp. Add peas and cook until all is just tender. Makes 6 servings.
Melt oleo and bits. Let cool. Add nuts and marshmallows. Shape into log in waxed paper. Roll in coconut. Store in refrigerator. Slice in 1/2-inch thick slices.
Peel and slice eggplant. Boil in salted water until tender. Drain.
Boil peeled potatoes with salt and pepper for about 15 minutes. Add sour cream and cook on low heat until the potatoes are tender. Garnish with parsley.
In large saucepan mix soups, water, chili powder, thyme, pepper, zucchini, carrots, chick peas, and black beans. Over medium heat, heat to a boil. Reduce heat to low. Cook 40 medium, stir occasionally. If desired, garnish with shredded Cheddar cheese and fresh parsley.
Cook chicken breasts; cut into chunks. Prepare stuffing mix as directed on box. Place chicken in greased 9 x 13 inch baking pan. Mix one can of soup with chicken. Salt and pepper to taste. Spread stuffing over chicken mixture. Spread another can of soup over stuffing. Sprinkle cheese over soup. Bake at 350° for 30 - 45 minutes.
Heat oil in skillet over medium-high heat. Add beef, stir fry about 2-3 minutes until brown. Gently break apart noodles. Stir noodles, flavor packets, water, bell pepper, broccoli and onion into beef. Boil 3-4 minutes, stirring occasionally until noodles are soft.
Combine pie mix, 2/3 cup sugar and water in a saucepan. Mix in egg yolks. Add water. Cook and stir to a full boil. Cool 5 minutes. Blend in butter and lemon juice. Pour into cooled, baked pie shell.
Blend until smooth (about 30 seconds). Serve immediately. Makes about 3 cups.
Preheat oven to 375°. Mix butter, sugars, egg, peanut butter and vanilla until creamy; add flour, baking soda and salt. Chill until dough works nice into 1-inch balls. Place in midget muffin tins. Bake 8 to 10 minutes at 375°. Remove from oven; push a peanut butter cup down into center. Cool 15 to 20 minutes before removing from tins. Makes 3 1/2 dozen.
Mix soup mix, sour cream and mayonnaise until well blended. Squeeze spinach to remove water. Add spinach to mixture. Add onions to mixture; stir well. Cover and refrigerate for at least 2 hours before serving.
Bring all ingredients to a boil, stirring until sugar is dissolved. Use on pancakes or waffles. Store in refrigerator.
Combine brown sugar, vinegar, mustard and Worcestershire sauce. Brush each pork chop with sugar mixture. Preheat grill; cook chops about 4 inches from heat source, basting occasionally with sugar mixture. Cook until chops are done.