HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover eggs in pan with cold water by 1 inch. Bring to a boil; turn off heat. Let sit covered for 15 minutes. Drain. Rinse under cold water. Mix eggs, onion, mayonnaise, curry, carrot, salt and pepper. Divide lettuce, tomato and egg mixture into pitas.
Place beans and water in 3-quart casserole. Cook, covered, on full power for 10 to 13 minutes or until boiling. Let stand, covered, for 1 hour. Add salt, soda and oil to beans. Cook, covered, on full power for 9 to 12 minutes or until boiling. Continue cooking on Cook Level 3 for 30 to 35 minutes or until tender. Stir occasionally, during cooking time. Drain liquid from beans, reserving 1 1/4 cups liquid.
Cook celery in small amount of water for 8 minutes; drain. Mix celery, water chestnuts, soup and pimento; turn into buttered casserole. Mix bread crumbs with almonds and melted butter. Sprinkle evenly over top. Bake at 350° for 35 minutes. Makes 6 servings.
Mix sugar, flour and cinnamon. Stir in slowly the peach juice. Cook until thick. Add peaches. Combine flour, brown sugar and nuts and cut in oleo. Spread 1/3 of mixture in unbaked shell; add peach mixture and cover with remaining pecan mixture. Bake 10 minutes at 450°. Then 20 minutes at 350°.
Cream margarine and sugar together. Add eggs and beat. Add dry ingredients along with milk. Add syrup last. Mix well. Pour into greased and floured iron skillet. Bake at 350° for 45 minutes. Sprinkle with powdered sugar while hot.
Coarsely chop tomatoes (about 4 cups). Set aside. Heat oil in large saucepan. Add onion and garlic. Cook 3 to 4 minutes. Add zucchini, eggplant and green pepper. Cook 2 to 3 minutes. Add 1/2 cup water, seasonings and tomatoes. Bring to boil; reduce heat. Simmer, uncovered, until vegetables are tender, about 15 minutes. Serve over cooked rice.
Preheat oven to 350°. Cream margarine and sugar in large bowl of mixer. Add eggs. Sift together flour, soda and salt. Add and mix well. Blend in mashed bananas. Pour into greased loaf pan. Bake for 45 minutes to 1 hour. Makes 1 large or 2 small loaves.
Combine ingredients except soda in large skillet. Bring to boil and cook 10 minutes on medium heat. Remove from heat and beat in soda. Pour into buttered pan while still foaming. Let cool and break into pieces.
Microwave all ingredients in 2-quart microwavable bowl on High 5 minutes or until Velveeta is melted, stirring after 3 minutes. Serve hot or cold with corn chips or tortilla chips. Makes 3 1/2 cups.
Mix all above ingredients. Top with crumbled crackers. Dot with margarine. Bake at 350° for 45 minutes.
Cook spaghetti until tender. Pour cold water over spaghetti and drain well. Add salad dressing, chopped celery, green pepper, onion and cut up tomatoes. Mix well and let set for a while.
On foil packages, press out 4 hamburger patties. Add sliced potatoes, onions, carrots, salt and pepper. Fold up foil and seal. Cook on grill until tender (about 25 minutes); turn once.
Heat oven to 325°. Beat margarine, sugar and almond extract and vanilla until fluffy. Add flour and salt; mix until blended. Stir in oats and almonds. Shape tablespoonfuls into crescents. Bake on ungreased cookie sheet 14 to 17 minutes. Remove to wire rack and dust with powdered sugar.
Cream shortening and sugar. Add the remaining ingredients, beating thoroughly after each ingredient. Grease and flour 9 x 13-inch pan. Bake at 350° for 30 to 35 minutes.
Put peaches in food processor. Cover and process until smooth, scrape down sides. Add ginger and liqueur, process until smooth. Serve over fruit.
Put all ingredients in bowl and mix with mixer until creamy; bake in 2 greased loaf pans at 350° for 1 hour.
Heat pineapple juice and let come to a boil. Add Jell-O mix and stir until dissolved. Put this in refrigerator to cool.
Beat eggs in large bowl. Stir in water. Add Bisquick mix and beat. Add mustard and 1 cup cheese. Mix thoroughly. Turn batter into greased loaf pan. Sprinkle remaining cheese on top and dot with butter. Bake 45 minutes at 350°. Remove and cool on rack before slicing. Store in refrigerator.
Mix together pineapple, sugar and cheese. Place into casserole dish (1 1/2-quart). Put crushed Ritz crackers on top of pineapple mixture. Drizzle butter (melted) on top of crackers. Bake in 350° oven until bubbly.
Saute onion and garlic in oil. Add zucchini and next 6 ingredients; bring to a boil; reduce heat; cover and simmer 15 to 20 minutes. Spoon soup into bowls. Garnish with chips and cheese. Makes 2 1/4 quarts.
Mix all ingredients except potatoes, then add potatoes and mix. Bake at 350° in a greased 9 x 13-inch pan for 1 hour or until top is brown. Remove and sprinkle a little cheese on top.
Add flour, salt and spices together. Cream shortening; add sugar. Beat until light. Stir soda in applesauce; add egg. Combine with creamed mixture. Add dry ingredients. Drop 2 or 3 inches apart on greased baking sheet. Bake at 375° for 15 to 20 minutes. You can add 1 cup nuts and raisins and/or 1 cup quick cooking rolled oats. Makes about 4 dozen.
Cut baked potatoes in half. Scoop out insides leaving 1/8-inch in shell. Brush with melted butter and sprinkle with grated cheese and bacon. Place in 500° oven until cheese is melted and potato skins are crisp (about 10 to 12 minutes). Combine sour cream with chives and salt and pepper to taste. Serve with potato skins. Serves 8.
Spread dill dip over bread shell about 1/2 inch from edge. Sprinkle with vegetables and cheese. Makes 8 servings.
Mix flour and salt. Pour oil and milk into one measuring cup (don't stir). Add, all at once, to flour; mix well. Roll between two pieces of waxed paper (will be greasy). Peel off top sheet of waxed paper.
Place chicken on open baking dish. Combine other ingredients and mix well. Pour over chicken. Bake, uncovered, at 350° for 1 hour and 45 minutes. Serve over rice.
Mix together cake mix, egg and Cool Whip. Form balls and drop into powdered sugar. Bake at 350° for 7 minutes or until light brown.
Mix all together. Pat in 9 x 13-inch dish and bake at 325° until light brown. Let this layer cool completely.
Cream butter and sugar. Add flour, salt, soda and vanilla. Mix well. Roll into small balls. Roll balls in sugar. Flatten with bottom of glass dipped in sugar on ungreased pan. Bake at 350° until light brown. Makes 8 dozen 2 1/2-inch cookies.
In large bowl, with an electric mixer, combine cream cheese, peanut butter, sugar and milk; beat until smooth. Gently fold in whipped topping. Pour into pie shell. Freeze 4 to 6 hours. Thaw 10 minutes before serving.
Place all beans, green pepper and onions in a large bowl. In small bowl, combine remaining ingredients. Stir until dissolved. Pour over beans. Cover and refrigerate overnight.
Combine sugar, flour and soda. Blend in oil, eggs and fruit cocktail. Mix well. Pour into 13 x 9 x 2-inch pan. Sprinkle on top the brown sugar and pecans. Bake at 350° for 45 minutes.
Mix together and form into meatballs. Bake at 350° for 15 to 18 minutes.
Mix condensed milk, Cool Whip and lemon juice.	Fold in oranges, cherries and nuts. Put in tart shells and top with a cherry.
Combine the cake flour, salt and baking powder. Add to first mixture, alternating with the milk. Pour into a greased and floured angel food cake pan. Put in a cold oven in center. Turn oven on and bake at 350° for 1 to 1 1/2 hours.
In a large bowl, beat egg lightly; stir in applesauce, butter, granulated sugar and brown sugar, mixing until well combined. Blend in flour, baking powder, salt, baking soda, cinnamon and nutmeg. Stir in raisins and nuts. Turn batter into a well-greased 9 x 5-inch loaf pan or a plain or fluted 1-quart ring mold. Bake in a preheated 350° oven (325° for a glass pan) for 1 hour or until a wooden pick inserted in center comes out clean. Let cool in pan for 10 minutes, then turn out onto a rack to cool completely. Makes 1 loaf.
Grease bottom of 1 1/2 qt. dish/pan. Put potatoes, celery, kidney beans & onion. Next put in hamburger. Pour soup over the top & bake for 1 to 1 1/2 hours until tender. We like it just fine without the celery.
Cook fettuccine; drain and set aside. Add remaining ingredients. Bell pepper may be substituted for chili peppers. Toss with fettuccine and vinaigrette dressing.
In a large bowl, toss the Romaine lettuce, strawberries and onion.
Sift together flour, sugar, cocoa, baking powder, cinnamon and salt. Add eggs, coffee, oil and vanilla, beating well. Add soda to buttermilk; stir well and add to the batter. For a layer cake, bake in two round pans. Bake at 350° until done.
Wash and dry strawberries before slicing, set aside. Mix together the milk and lemon juice, fold in the cool whip and strawberries. Pour into cooked and cooled pie crust. Refrigerate 2 - 3 hours before eating.
Mix together hamburger, soup mix, bread crumbs, egg, water and garlic powder. Shape into balls. Spray cookie sheet with Pam. Bake at 400° for 10 to 12 minutes. Drain and cool. Mix together hot ketchup and apple jelly in large saucepan. Add meatballs. Simmer.
Mix lightly. Roll out and cut in wedges (pie shape). Roll toward point to make crescent shaped rolls. Let rise. Bake in a 375° oven until lightly browned. Brush with beaten egg white and sprinkle with poppy seed or sesame seed before baking.
Boil sweet potatoes and then mash. Combine all ingredients except marshmallows; beat until fluffy. Bake at 350° until lightly browned. Then add marshmallows to top and return to oven until golden brown. For a variation pumpkin or squash can be substituted for the sweet potatoes.
Score fat in diamond pattern and stud with cloves. If there is a skin or rind, roll it back for scoring and then back for roasting. It will be removed later. Roast 1 hour on a rack in preheated oven. Remove ham from oven. Remove rind. Pour orange juice in baking pan and sprinkle grated orange zest over ham. Return to oven for another hour, basting every 15 minutes. Mix the brandy and spices into peach juice. Pour entire mixture over ham and continue basting during the remaining cooking time of total 15 minutes per pound cooking time.
Mix the caramels with 1/3 cup milk in saucepan over medium heat until melted. Combine the cake mix, 1/3 cup milk and butter. Mix by hand; then add nuts. Press half cake mixture into greased 9 x 13-inch pan. Bake at 350° for 10 minutes. Sprinkle morsels over baked cake. Pour melted caramels over morsels. Put the remainder of cake mixture in globs over the rest of ingredients. Bake for 20 to 30 minutes at 350°.
Blend sugar, flour, nutmeg, butter and eggs. Beat until well mixed and smooth. Pour over rhubarb in unbaked pie shell. Top with full crust or lattice crust. Bake at 450° for 10 minutes; bake at 350° for 30 minutes.
Remove yogurt from freezer about 10 minutes before using. Mix Grape-Nuts, brown sugar and coffee granules. Scoop 2 Tbsp. yogurt onto a chocolate wafer, cover with another wafer, compress slightly and roll edge in crumb mixture. Freeze on cookie sheet until hard and then wrap individually in plastic wrap and put in a heavy duty plastic bag.
Mix all ingredients; let stand 10 minutes. Form into patties. Bake in the oven at 350° for 20 minutes on each side.
Mix together. Put into a large casserole. Sprinkle with cheese, then chips. Bake in a 425° oven for 15 to 20 minutes.
Preheat the oven to 350°. In a medium bowl, whisk together the cocoa, sour cream, eggs and vanilla until smooth.
Cook the carrots in salted water. Add the onion, celery and green pepper. Bring to a boil the soup, oil, dry mustard, vinegar, apple cider vinegar and Worcestershire sauce. Pour over vegetables.
Melt butter in large, heavy saucepan or Dutch oven. When foam subsides, add onions and reduce heat to low. Cook, stirring frequently, until onions are golden brown, about 20 to 25 minutes. Stir in flour and salt. Stir in milk until mixture is smooth. Heat to simmering. Simmer, covered, until onions are tender, 7 to 8 minutes. Beat egg yolks lightly in bowl. Stir small amount of soup into beaten egg yolks. Stir this mixture back into the soup. Cook until just heated through (a minute or two). Do not allow to boil. Season with nutmeg, and/or Worcestershire sauce and white pepper to taste. Ladle into warmed soup bowls and, if desired, garnish with croutons, bacon and parsley.
Prepare a charcoal fire. Combine the lime juice, fish sauce, sugar and chili in a large glass or ceramic bowl. Add the tomatoes and cucumbers. Toss. Refrigerate. Grill the steaks over hot coals until medium rare, about 3 to 5 minutes per side. Let stand for 5 minutes. Slice the meat across the grain into thin slices. Add to the salad. Add mint leaves and toss well. Serve at room temperature. Yield: 8 servings.
Cut peeled potatoes and carrots into small, mouth-sized pieces. Cook in boiling water with salt for 5 minutes. Prepare spinach according to package instructions. Cut chicken breasts in pieces and fry in pan with salt and pepper. Mix all ingredients in an 8 x 12-inch (approximately) glass casserole dish. Melt cheese in hot milk and season with pepper. Pour on top of casserole. Place in oven preheated to 400° and bake for 20 to 25 minutes. Serves 6.
Bring milk, sugar, salt and peel to a boil; be sure container is large enough so ingredients do not spill over (about a 2-quart pan). Put in rice and cook over low heat. Stir so it doesn't stick. Cook about 45 to 50 minutes. Take out the lemon peel; add 2 beaten egg yolks to the rice mixture. Pour into a shallow dish (casserole). Sprinkle cinnamon on top, then cool.
Simmer vinegar, brown sugar, mustard, lemon slices, margarine, salt and pepper for 20 minutes. Add catsup and Worcestershire sauce. Bring to boiling point. Brown meat and combine all ingredients. Bake or grill. Can be used for chicken, beef, pork and hot dogs.
Mix first 4 ingredients well. Roll into balls. Set in refrigerator to cool. Put a toothpick in each. Melt chocolate chips and paraffin together in top of double boiler. When balls are cool, dip in chocolate coating. Place on waxed paper and let cool.
Saute onion and celery in margarine. Add broccoli and chicken broth; simmer until tender. Mash. Add milk and heat 5 minutes.
Peel and cut potatoes into fourths. Boil in water until tender. While that cooks, fry hamburger meat and onion. When brown, drain off grease. Add mushroom soup and can of water. Place potatoes in casserole dish. Pour hamburger mixture over potatoes. Bake at 350° for 30 minutes. Garnish with shredded cheese, if desired.
Place almonds and butter in skillet and brown, stirring occasionally. Remove almonds and add fish. Cook on medium heat 12 to 15 minutes, turning once. Replace almonds and add remaining ingredients (except whole lemon) and cook 2 to 5 minutes. Slice lemon into circles and place separately on serving platter. Arrange fillets around circles for "petals."
Preheat oven to 350°. Mix together all dry ingredients. Add bananas, vanilla, oats and chips. Drop by spoonfuls. Bake for 8 to 10 minutes or until golden brown.
Break bread into small pieces. Combine all ingredients and bake in a 9-inch square pan for 1 hour at 350°. Really good served with ham.
Cream sugars, eggs, vanilla and oil in large bowl. Add flour, soda and salt; mix well. Add oats and corn flakes. Drop on greased cookie sheet. Bake at 350° for 8 minutes. Do not overcook.
Mix first six ingredients together in large bowl. Shape into a ball. Refrigerate for 1/2 hour, then roll in chopped pecans. Cover and refrigerate.
Combine all ingredients except for tomato, bread crumbs and butter. Season to taste with pepper, basil, garlic powder and oregano. Place in a greased large pie pan. Top with thinly sliced tomato, bread crumbs and butter. Bake at 350° for 45 minutes.
Heat oven to 350°. Grease 9 x 5-inch pan. Combine meat mixture ingredients together. Press half of mixture in pan.
Combine flour, salt and lard, cutting until well mixed. Beat egg until light. Add to water and vinegar. Add this mixture to flour and shortening and roll out as needed. Will keep in refrigerator, wrapped in paper 3 to 4 days or may be rolled out in pie pans and frozen.
Place crackers in a 2 pound coffee can. Pour salad dressing on crackers, then oil and other ingredients. Shake and turn container upside down. Let set 3 days.
Blend corn syrup, butter, extract and salt. Add sugar. Mix with spoon and hands until smooth. Divide into how many colors you want. Knead in a drop of coloring. Shape into small balls. Flatten with a fork on waxed paper. Let dry for several hours.
Blend cheese and butter together. Slowly mix in flour and Rice Krispies. (You can use a hand mixer, but when the flour and Krispies are added, the batter gets thick. I use the mixer until I have the flour mixed in and then I use my hands to mix in the Rice Krispies.) Drop by spoonfuls on ungreased cookie sheets; press with fork to flatten. Bake at 350° for approximately 10 to 12 minutes.
Clean and chop celery and onion. Wash, pare and dice potatoes. Simmer celery, onion and potatoes together in skillet in enough water to cover and cook just until tender. Add oysters and a little of the oyster liquor, salt, pepper and 1/2 cup milk; gently heat through.
Sift together flour, baking powder, salt and spices. Add raisins and coat. Cream sugar, butter and molasses. Add milk, eggs and pumpkin and blend well. Stir in dry ingredients, blending only until flour disappears.
Remove seeds from green peppers and parboil in salted water to cover for 3 minutes. Drain and set aside. Brown ground chuck sprinkled with onion salt; then add celery seed, rice, corn, chili powder and tomato soup. Cook slowly until the seasonings are blended, about 30 minutes. Put pepper shells into casserole and pile in the meat mixture until heaping. Sprinkle with Parmesan cheese and bake at 325° about 40 minutes.
Heat oil in skillet and fry ham and onion until onion is soft. Transfer contents to a large pan. Add carrot, celery, tomato, kidney beans and meat broth. Simmer, covered for 30 minutes. Add potato, basil, garlic and salt. Simmer for 15 minutes. Add cabbage, green beans and macaroni. Simmer until soup is thickened and all ingredients are tender.
Sift sugar, flour and baking powder together. Add melted butter and milk; stir until well blended. Divide mixture between 2 (9-inch) pie or cake pans, well-greased. Sprinkle tops with flour, then brown sugar, then cinnamon. Push chunks of butter into the dough. This makes holes and later gets gooey as it bakes. Bake at 350° for 30 minutes.
Measure words carefully. Add cups of understanding to human kindness. Sift together 3 times to make smooth paste. Cook with gas on front burner. Keep temperature low to make both even. Season with gentle humor, warm personality and spice of life. Serve in individual molds. Works best with a good mixer.
Wash and slice mushrooms; set aside. Melt butter over low heat, then add mushrooms, sauteing them until they are slightly brown. Add flour; stir as you add, then slowly pour in canned milk. Stir until you get the consistency you like. Add garlic powder, salt and pepper. Makes a great sauce over veggies, pasta, chicken or fish.
Boil potatoes and broccoli in 2 cups water with salt added over medium heat until vegetables are tender. Add remaining ingredients and heat thoroughly.
Combine chicken, egg, stuffing mix, parsley and 1/4 teaspoon each salt and pepper in large bowl until well blended. Shape into 16 equal-size meatballs.
Wash broccoli and cut up. Put in boiling salt water. Cook stems 5 minutes first. Add rest of broccoli and cook, covered, for 8 to 10 minutes. Blend together soup, mayonnaise and curry powder. Put into 1 1/2-quart casserole dish and squeeze lemon juice over top. Cover the mixture and top with crumbs. Cook for 20 minutes at 350°. Serves about 6.
Soften cream cheese to room temperature. Save 1/2 package beef for outside of log. Mix all ingredients together, chill and form into a log. Cover with remaining beef.
Add milk gradually to peanut butter in a bowl; blend until smooth. Add pudding mix. Beat slowly until well blended, about 2 minutes. Let stand 5 minutes. Spread filling about 1/2-inch thick on 1/2 the crackers. Top with remaining crackers. Press lightly and smooth edges with spatula. Freeze until firm.
Put the sliced apples in a large bowl. Break eggs over them and stir with fork. Blend together the sugar, flour, soda, cinnamon, baking powder and salt. Stir over apple mixture. Stir well. Add the oil, vanilla and chopped nuts. Stir well and bake in an 8 x 12-inch pan at 325° for 1 hour. This makes a nice moist cake and does not have to be frosted.
Put beef in a 2-quart casserole dish with cover. Mix and heat remaining ingredients; pour mixture over beef. Cover dish; bake at 325° for 3 hours. Serve over noodles, rice or potatoes.
Cream sugar and oleo together. Add eggs; beat until fluffy. Spread crumbs into an 8-inch square dish. Pour creamed mixture over crumbs. Spread pineapple over creamed mixture; add the Cool Whip. Sprinkle crumbs over top. Chill overnight, or at least 12 hours.
Combine first 7 ingredients in large bowl and set aside. Combine mayonnaise, creole seasoning and curry.
Scrape carrots and slice into 1/4-inch crosswise slices. Put 1-inch water , with 1/2 teaspoon salt per cup of water, in a saucepan. Bring to a boil and add carrots. Cover and heat to boiling. Cook for 12 to 15 minutes or until carrots are tender.
Combine cream cheese and sour cream in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add cheese, onion, relish, horseradish and seasoning. Beat at low speed until well blended. Cover and chill thoroughly.
Thoroughly combine sour cream, mayonnaise or salad dressing, minced dried onion, dill weed and seasoned salt. Cover and chill thoroughly to blend flavors. Serve with fresh vegetable dippers or crackers. Makes 2 cups dip.
Cook sugar, corn syrup and cream to soft ball stage. Beat until thick and add vanilla. Continue beating as the remaining ingredients are added. It will be thick and sticky. Pour into greased pans and chill for 24 hours before cutting. This candy can be stored for weeks and improves with age.
Leave Velveeta cheese and cream cheese out of refrigerator to get to room temperature. Mix with hands. Then roll in chili powder.
Let bread dough thaw and rise. Pull off pieces. Roll in butter, sugar, cinnamon and nuts. Put in a greased tube or Bundt pan. Let stand 1/2 hour. Bake at 350° for 30 to 35 minutes.
Cut up fruit and nuts. Add milk, coconut, butter and vanilla. Grease tiny muffin tins well. This will fill about 48. Bake at 300° for 30 minutes. Remove carefully when done and cool.
Before preparing the actual salad, mix the Mayonnaise, Sugar and Vinegar together and set aside. Combine the remaining salad ingredients. Do not add the dressing until salad is being served.
Bring water to boil; add rice. Cook 7 minutes. Add milk, and oleo. Bring to boil, watch closely. Cook slowly on top of stove for 1 hour. Beat eggs and sugar; add to rice mixture. Turn off heat; add vanilla and raisins.
Cream sugar, butter, eggs and sour cream. Sift all dry ingredients together. Add to cream mixture with dates and nuts. Drop on cookie sheets and bake at 350° for 15 minutes or until done.
Drain scallops. Beat eggs and milk together, forming batter. Dip scallops in batter, then in bread crumbs and sprinkle generously garlic powder on scallops.
Cream sugar and Crisco in large bowl. Add eggs, one at a time, beating well. Add flour. Beat 2 minutes. Add flavorings. Pour into well-greased and lightly floured tube pan. Bake at 350° for 1 hour.
Cream butter and sugar until smooth. Add flour and mix well. Add egg, milk and vanilla, mixing well after each. Bake on cookie sheet for 8 minutes at 375°.
Melt butter until caramel color. Add milk until almost scalded. Cool. Beat eggs, add sugar and lemon juice. Pour into pie shell, bake at 325° for 45 minutes.
Mix flour, salt and shortening together. Combine egg, 7-Up and vinegar. Stir into flour mixture quickly so dough clings and cleans bowl. Work dough into smooth, flat round. Divide in half (2 balls). Makes enough for 2 crusts (9-inch).