HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break eggs in a 1-quart Pyrex baking dish. Beat until frothy. Add sugar and vanilla. Beat again. Add milk, slowly, beating until well blended. Break bread apart into 8 to 12 pieces and press them into the egg mixture with a fork. Let them soak for a little bit. Stir in raisins. Sprinkle mixture lightly with cinnamon. Bake at 350° for 30 minutes, until set, puffy and golden. Eat while warm.
Grease Bundt pan. Put in the nuts, then frozen rolls. Sprinkle pudding over all of rolls. Melt brown sugar, cinnamon and cube of margarine together; drizzle mixture over all. Set pan on drain board overnight to rise. Bake at 350° for 25 to 30 minutes.
Cut beef into small pieces and layer in bottom of pan or crock-pot. Wrap each breast in 1 to 2 strips bacon. Place chicken on top of beef. Mix soup, sour cream and flour and pour mixture on top of chicken. If using crock-pot, allow to cook on low all day (put it in before work and have for supper). If baking, use a moderate oven (350°) and bake slowly until done.
Mix together 1 teaspoon sugar, 1/2 teaspoon salt, 1/4 teaspoon pepper and sprinkle over mayonnaise. Last, sprinkle one package grated (8 ounce) Mozzarella cheese over mayonnaise and top with 1/2 cup Parmesan cheese.
Cream sugar and butter. Add eggs, one at a time; blend together. Mix in salt, flour and vanilla. Cook slowly for 1 hour at 250°.
Mix and pour into an unbaked pie shell. Bake 35 to 40 minutes at 325°.
Heat oven to 325°. Mix coconut, sugar, flour and salt in large bowl. Stir in egg whites and almond extract until well blended. Drop from teaspoon onto lightly greased baking sheet. Bake 20 to 25 minutes or until edge of cookies are golden brown. Remove from baking sheet immediately. Makes about 18 macaroons.
Saute chopped onion; add spinach and stir. Cool 5 minutes. Mix with Egg Beaters. Can add mushrooms. Place in a 9 or 10-inch pie plate. Bake at 350° for 45 minutes.
Combine sugar, Karo syrup and Jell-O mix in heavy cooking pan. Bring to full rolling boil. Pour over popped corn. Blend well until all the popcorn is coated. Shape into balls or leave as a crunch.
Mix all the ingredients together in a saucepan. Heat gently for 1 minute. Allow to stand for a couple of hours before serving.
Melt butter in saucepan. Saute onion until tender. Blend in flour, gradually. Add broth. Cook, stirring constantly until mixture thickens slightly. Stir in rice and salt. Simmer 5 minutes. Blend in half and half. Add carrots, ham, cheese and almonds. Heat to serving temperature.
Make roux with oil and flour, stirring constantly until dark brown. Add celery, onions, bell pepper and garlic to roux and cook until tender. Add roux and vegetables to stock and add okra. Add remaining ingredients and simmer. Add shrimp about 10 minutes before serving. Serve hot over rice. Add gumbo file. This recipe is also good using chicken.
Cut bacon in 1 1/2-inch squares. Cook until crisp in microwave oven or fry until crisp. Dice onion and green pepper; mix onion, green pepper, syrup, sugar and ketchup together, then pour into beans and mix well. Pour bacon grease into beans and mix, then place the squares of bacon over the top of the beans. Cook for 45 minutes in a 350° oven. Makes 8 to 10 servings.
Thinly slice the middle part of the lemon and juice the ends. Combine all ingredients in saucepan over very low heat. Simmer 30 minutes.
Brown the ground beef in the fat. Add all ingredients and cook over low heat for 30 minutes.
Scrape	and shred carrots; measure by pressing into measuring cup. In	large mixing bowl, beat eggs. Add oil, lemon juice and onion powder or juice. Add carrots. Stir in flour, small amounts at a time. Grease and flour 10-inch tube pan. Pour batter in pan and bake at 350° about 45 minutes or until done.
Mix sour cream and marshmallows. Drain juice from fruit and fold into sour cream and marshmallows. Refrigerate a few hours before serving.
Mix all ingredients with a small amount of mayonnaise. Add salt to taste. When ready to serve, add 1 small tomato, peeled, drained and diced. Chill and serve, or you may serve at once.
Drain yams; reserve 3/4 cup syrup. In a skillet, combine syrup, marshmallows, raisins, margarine and cinnamon. Cook over low heat. Stir constantly until mallows melted. Add yams. Simmer 15 minutes or until syrup thickens. Stir occasionally.
Preheat oven to 425°. Rinse green peas under running cold water to separate. Drain. Heat peas, chicken, soup, sour cream, 1/2 cup cold milk, salt and pepper. Heat just to boiling, stirring frequently. Reduce heat. Keep warm while preparing biscuits.
Stir all ingredients together. Put in a 350° oven for 20 to 30 minutes. Serve on rye bread or with crackers.
Peel banana. With a potato ball, scoop out balls from bananas and sprinkle with lemon juice to prevent discoloring. Add portions of sliced pineapple; sprinkle with sugar and pour over a few spoonfuls of maraschino cherries. Cover top with a topping of freshly grated coconut. This gives a pink cocktail. For lavender or purple, use grape juice.
Put apples in a greased 9-inch pie plate. Sprinkle brown sugar and cinnamon on top. In a medium bowl, mix butter, sugar, flour, egg and wheat germ together. Spread over apples. Bake, cool, serve and enjoy.
Combine spinach, onion, cooked rice and rarebit. Place in shallow baking dish. Dot generously with butter. Cover with grated Parmesan cheese. Bake at 350° for 1/2 hour.
Mix together the brown sugar, white sugar and shortening. Add the eggs. Add the soda, dissolved in the hot water. Add the flour, salt, vanilla and chocolate chips. Bake at 375° for 12 minutes or less (until done).
Mix all of the ingredients together and place in a large 13 x 9-inch greased Pyrex dish. Cover with foil and bake at 350° for 45 to 60 minutes. For the last 15 minutes, uncover and top with 2 cups crushed potato chips and 1/4 cup melted oleo. Bake until brown. Makes 14 servings.
Beat sugar, oil and eggs. Add flour and fruit cocktail. Bake for 30 minutes at 375°.
Heat a toaster oven to 325 degrees. Bake walnuts 6 to 8 minutes until toasted. Cool. Meanwhile, combine potatoes and water in saucepan. Bring to boil, and cook potatoes 4 to 5 minutes. Drain in colander. Whisk together oil, mayonnaise, chives, vinegar, salt, and sugar in a large bowl. Gently stir in walnuts, drained potatoes, and cheese with a rubber spatula to combine. Serve warm. Makes 4 servings.
Mix ingredients together in saucepan. Bring to a rolling boil; reduce heat enough to keep boiling. Cook for 8 to 10 minutes.
Put eggplant in one layer on a cookie sheet sprayed with nonstick coating. Spread with mayonnaise. Sprinkle with crumbs. Bake 10 minutes at 475°; remove from oven. Combine cottage cheese with egg and garlic salt.
Stir egg, garlic and onion together. Combine bread crumbs and cheese. Spread some of the crumb mixture on wax paper. Take a handful of the meat mixture; press it on the crumbs. Sprinkle with additional crumbs and flatten the meat into a thin cutlet, using a spatula or the palm of your hand. Lift with a spatula onto a shallow nonstick cookie sheet which has been sprayed with cooking spray for no-fat frying. Continue shaping and bread coating cutlets. Discard excess crumbs. Put the tray in a very hot oven that has been preheated to 450°. Bake 8 to 10 minutes, turning over. Garnish with lemon wedges and fresh parsley, if desired. Serves 4.
In skillet, melt butter over medium-high heat. Brown the beef, onion and green pepper. Drain. Add the remaining ingredients. Simmer, uncovered, 15 minutes on low heat. Serve on buns. Serves 6.
Stir grits into boiling water and cook according to box directions, stirring often. Remove from heat and add butter. Stir well, then add grated cheese, savory salt, salt and a few drops of Tabasco sauce. Fold in well-beaten eggs. Pour into greased baking dish. Bake 1 hour at 350°.
Pour crushed pineapple in bottom of cake pan (ungreased). Pour cherry Comstock over pineapple. Pour yellow cake mix (dry) over top. Melt 1 stick butter; pour on top. Sprinkle pecans and coconut on top. Bake at 350° for 1 hour.
In a large bowl, mix together soup, sour cream, cheese, salt, onion, green pepper and potatoes. In baking dish, put 1/2 stick melted margarine, then pour in potato and soup mixture. Top with corn flakes. Pour 1/2 stick melted margarine on top of corn flakes. Bake at 350° for about 1 hour.
Mix all ingredients, adding milk last, until smooth. Bake at 425° for 15 minutes. Turn oven back to 350° and bake for 45 minutes. Pie is done when knife comes out clean.
Chop tomatoes and onion. Peel garlic and chop. Remove stem and seeds from chili and chop. Place tomatoes, onion, garlic, chili and cilantro in blender or food processor container. Blend or chop until desired consistency is reached. Place mixture in bowl and add lime juice, sugar and chili powder. Stir until well blended. Serve with tortilla chips, wedges of baked fresh tortillas, as a sauce for cold or hot foods, as a topping for baked potatoes, or as a dressing for salad.
Brown hamburger in skillet, stirring until crumbly. Add tomato sauce, oregano, salt and pepper. Simmer, covered, for 15 minutes, then uncover and cook until thick. Chill in refrigerator until serving.
Cook butter, margarine and sugar until creamy, approximately 5 minutes. Pour over graham crackers and sprinkle with nuts. Bake 350° for 10 minutes. Cool on rack immediately, then break into chunks.
Mix the crushed pretzels, 4 tablespoons of sugar and melted margarine. Put it in a 9 x 12-inch pan. Bake 8 minutes at 400°. Cream together 1 cup sugar and cream cheese. Fold in Cool Whip which has been thawed. Spread over cooled pretzels layer.
Melt chocolate in 200° oven with other ingredients. Drop by spoonfuls onto wax paper. Chill to set.
Butter and flour 9-inch Pyrex pie plate. Cream the cheese. Add 1 egg at a time; beat after each egg until lemon color; add sugar and almond extract. Bake 50 minutes at 325°. Let cool on rack for 15 minutes.
Cook and drain macaroni. Combine next 5 ingredients. Stir in tuna. In another bowl, combine stuffing and butter. In a casserole, alternate layers of macaroni and sauce. Sprinkle topping over all. Bake at 375° for 20 to 25 minutes.
Heat the first 3 ingredients just until melted and pour over cereal. When cool, shake (in brown paper bag) in powdered sugar.
Roll bread dough out flat into a large rectangle 26 x 12-inch. Layer ham, cheese, cheese and pepperoni onto dough. Roll up. Squeeze edges together and cut in half. Squeeze inside edges also. Please on greased cookie sheet for about 30 minutes or until golden brown. Serve hot or cold. Bake at 375° or so.
Melt margarine. Add flour and cook well. Add milk, stirring gently to make a very heavy cream sauce. Add seasoning and drained tuna. Chill overnight. Make into croquettes (cylinder shape) and roll in corn flake crumbs. Bake in a 325° oven until bubbly. Makes 10.
Cook sliced potatoes. When done, pour off water and use mixer to blend. Add sugar, eggs, salt, vinegar, mayonnaise and mustard. Then add chopped onions, pickles, celery, peppers and whatever else you think will improve the taste. A dash of this and that.
Cut cranberries into halves; divide evenly into 12 greased muffin pans. Spoon about 1 teaspoon of the butter into each. Sprinkle evenly with brown sugar. In a mixing bowl, stir together the flour, baking powder, granulated sugar, salt and raisins. In a smaller bowl, beat egg. Mix in milk and remaining butter. Add liquid mixture to flour mix. Stir until moistened. Spoon batter into cranberries. Bake at 400° until brown, about 30 minutes. Let muffins cool for a few minutes and carefully take out. Serve upside-down.
Combine water, bouillon granules, basil and oregano and bring to boiling. Stir in carrots and tortellini. Return to boiling. Reduce heat. Simmer, uncovered, for 5 minutes. Add tomatoes and zucchini. Return to boiling; reduce heat. Simmer, uncovered, for 3 to 5 minutes more or until vegetables and tortellini are tender. Stir in parsley. Makes 4 servings.
Preheat oven to 350°. Sift together flour and baking soda; set aside. Beat together butter and sugars. Beat in egg and vanilla. Add dry ingredients. Stir in chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheets about 2 inches apart. Bake for 13 minutes or until light brown. Cool on rack. Makes about 50 cookies.
Cook raisins in water slowly while making batter for cookies. Cream shortening and sugar. Beat in eggs, one at a time. Mix in dry ingredients. Blend well. Drain raisins, stir in 1 teaspoon baking soda; stir raisin mixture into batter. Bake at 350° for 8 to 10 minutes.
Cut ribs into serving pieces; place meaty side up, in a shallow foil-lined baking pan. Sprinkle garlic powder and pepper evenly over ribs. Cover loosely with foil. Bake at 350° for 45 minutes.
Mix together all ingredients. Pack into well-greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 60 minutes. Yields 8 servings.
Brown ground beef in skillet. Simmer until done. Add chopped onion and salt. Add chili to tomato soup; simmer while stirring. Mixture should be consistency of gravy. If dry, add small amount of water. Line large casserole with 1/2 of the corn chips. Pour in the meat mixture and add remaining chips on top. Sprinkle with cheese and catsup. Bake in 400° oven until cheese is melted. Serve hot. Makes 8 servings.
Mix and press into bottom of 9 x 13-inch baking pan; flour, margarine and nuts. Bake at 350° for 15 minutes or until light brown. Cool. Mix well cream cheese, 1 cup Cool Whip and powdered sugar. Spread over first layer. Mix together chocolate and vanilla pudding and milk. Spread over second layer. Top with Cool Whip. Refrigerate overnight.
In bowl, combine yeast, flour and baking soda. Heat together cottage cheese, water, sugar, butter and salt. Add egg, 2 teaspoons caraway seed and onion. Add this mixture to dry mixture at high speed. Stir in 1 cup more flour. Place in greased bowl, turning once. Cover; let rise until doubled (about 1 1/2 hours). Divide among 12 well-greased muffin pans. Cover; let rise about 40 minutes. When fingers are pressed lightly into dough and dents remain, dough is ready. Bake at 400° for 12 to 15 minutes.
Mix all ingredients together. Roll in small balls; dip in sugar and flatten with glass. Bake for 8 minutes at 350°.
Stir together first 8 ingredients in a large bowl until mixture is blended. Stir in coleslaw mix and cabbage. Cover and chill 8 hours. Garnish, if desired. Yield: 8 servings.
Prepare cake mix according to package directions, using drained pineapple juice in place of water (water may have to be added to equal amount of liquid needed). Pour 1/2 of the cake batter in 9 x 13-inch prepared pan. Top with pineapple. Pour remaining cake batter over pineapple.
Heat oil in a large skillet. Add onion, carrots and celery. Saute over low-medium heat, stirring frequently, about 10 minutes. Stir in garlic. Saute 2 minutes more. Add tomato sauce to skillet. Add basil and oregano. Stir. Cook, covered, on medium-low heat for about 10 minutes.
Mash and place 1/2 of chips in bottom of pan. Brown hamburger; add taco seasoning and cumin to hamburger. Place hamburger over chips. Mix all soups and tomatoes together. Then pour over hamburger. Add cheese and remainder of chips on top. Bake 30 minutes at 350°.
Combine lemon pepper, dill weed, garlic salt and dressing. Mix well. Place crackers in a double brown paper bag. Sprinkle mixture over crackers. Pour oil over all. Shake well. Serve in bowl.
Grease bottom of 11 x 9 cake pan. Mix pecans and coconut and spread on bottom of pan. Prepare mix as directed on box and pour over pecan and coconut mixture. Mix remaining ingredients and spoon over batter. Bake 45 to 50 minutes at 350°.
Mix together in double boiler. Cook until a little thickened. If too thick after cooling, thin out with evaporated milk.
Break lettuce into bite-sized pieces into salad bowl. Alternate layers of egg and onion. Make dressing of remaining ingredients. Pour over lettuce. Toss lightly.
Saute onions; add remaining ingredients. Heat up for 20 minutes. Have a ball!
Use firm ripe apples. Core apples, peel and slice. Measure apples; add equal amount of cider. Simmer apples until soft. Press through sieve, measure and add 1/2 as much sugar. Bring to a boil. Boil, stirring frequently, until thick. Pour into Mason jars and fasten covers at once. If desired, add cinnamon and nutmeg.
Mix together. Form biscuits on a greased baking sheet. Bake 8 to 10 minutes at 350°.
Gently mix all ingredients and shape into 8 large crab cakes. Fry cakes in oil for 5 minutes on each side or until brown. Serves 4.
Melt chips in double boiler. Add nuts and noodles; mix well. Drop by spoonfuls onto waxed paper. Cool. Makes approximately 100 candies.
Heat frying pan. Add meat and brown on all sides. Season with salt and pepper. Put onion slices on top of meat; add water. Cover and cook over low heat about 4 1/4 hours. until meat is tender. If desired, add peeled, halved potatoes, small peeled whole onions and carrots cut diagonally in 2-inch pieces during last hour of cooking. Make gravy. Serves 6.
Boil celery and onions until tender; drain. Add milk, sage, salt, pepper and margarine. Then add bread pieces. Pour on enough broth to moisten; mix well. Set aside.
Cook the potatoes whole. Peel and dice into a large bowl. While potatoes are cooking, boil the eggs. Dice boiled eggs. Add to potatoes with onion, sweet relish, pickle cubes, mustard and Miracle Whip. Blend for consistency. Refrigerate.
Combine potatoes, carrots, celery and onion in a large pot. Cover with water and bring to a boil. Lower heat and allow vegetables to cook just until tender. Add milk, butter and seasonings. Simmer until hot.
Preheat oven to 350°. Spray baking pan (13 x 9 x 2-inch) with cooking spray. Mix ingredients and spread in pan. Bake 30 minutes; cool. Cut into squares. Serves 32.
Bring water to boil. Add the white sugar and syrup. Boil till it will spin a thread when tested with a spoon. Add 2 cups raw peanuts and pinch of salt. Add peanuts and cook slowly over low heat till a golden brown. Cook to 300°. Remove from heat and add 2 tablespoon butter. Add 2 teaspoons baking soda, 1 teaspoon vanilla. Quickly stir and pour out on buttered cookie sheet, spreading it as thin as you can.
Mix all ingredients together. Form into ball. Roll in paprika. Chill and serve with crackers.
Cook potatoes. Add chopped eggs. Fry bacon and onion until a delicate brown. Strain, reserving bacon fat. Add fat slowly to beaten egg and beat well. Add vinegar and salt and pour over potatoes. Mix lightly to blend well; heat in double boiler. Serve hot.
Prepare 1 to 2 cups of pinto beans as normal for cooking. Near end of cooking, add hot peppers, onion and sugar. It's wonderful.
In a large bowl, stir together first 5 ingredients until well blended. Stir in pecan halves. Pour into pastry shell. Bake in a 350° oven for 50 to 55 minutes or until knife inserted halfway comes out clean. Cool. Serves 8.
Saute onions in oil. Cut up hot dogs into bite-size pieces. Combine all ingredients and stir well. Pour into crock-pot. Cook on low for 6 to 8 hours. Serves 6 to 8.
Place chicken in baking dish. Mix other ingredients and blend well. Pour over chicken. Cover and bake at 325° for 1 hour. Uncover and bake 15 more minutes. Serve over rice.
In a small bowl, combine chicken, celery, mayonnaise, onion, lemon juice and pepper. Arrange lettuce leaves and tomato slices on 4 bread slices. Top with chicken mixture and remaining bread slices.
Mix egg yolks with milk. Add cooked and drained spinach, cracker crumbs, onion, garlic salt, pepper and half of the butter. Beat egg whites until stiff. Slowly fold into spinach mixture. Place rest of butter in 2-quart casserole dish. Add spinach mixture. Cook in the oven in a pan of water at 350° for 45 minutes. Serves 8.
Mix oleo and sugar together, then mix in the flour. Roll out about 1/2 inch thick and cut into shapes on an ungreased cookie sheet. You can also use icing on them. Good for any holiday.
Cook rice according to directions and chill. Stir in turkey, vegetables and dressing. Makes 6 servings. Serving size: 2 (No. 12) scoops (9.5 ounces), 210 calories, 17 protein, 32 cholesterol, 1 fat and 426 sodium.
Tear cake into small pieces. Set aside. Beat whipping cream until it forms stiff peaks. Refrigerate. When ready to serve, combine cake and raspberries and fold in whipping cream. Spoon into dessert cups.
Combine all ingredients and stir well. Pour into a medium sized crock-pot and cook on low for 10 to 12 hours. Serve over hot noodles.
Saute onion and pepper in olive oil. Add ground round and brown. Mash garlic with a small pinch of salt. Add to meat. Add water, tomato paste, Italian seasoning, chili powder, pepper and salt. Simmer for about 15 minutes. While sauce cooks, prepare noodles. Leave them in water.
Combine all ingredients, mixing well. Chill about 1 hour. Serve as dessert or as salad on crisped salad greens. (Makes 6 cups or 12 servings.)
Dissolve Jell-O in boiling water. Add sugar, stirring until dissolved. Chill until consistency of unbeaten egg white. Stir in next 4 ingredients; spoon into a lightly oiled (Pam) 8-cup mold. Chill until firm and unmold on lettuce leaves. Serves 10 to 12.
Break or cut 1 loaf into small balls or pieces. Place in well-greased 9 x 13 pan. Melt margarine. Turn off heat. Add rest of ingredients; mix well and pour over bread. Add second loaf in small balls. Let rise midway up pan. Bake 30 minutes at 350°. Remove from oven. Turn upside down on larger sheet (to catch caramel syrup).
Preheat oven to 350°. Combine cocoa, sugar and butter. Beat well. Add flour, egg yolks and pecans. Mix well. Beat egg whites to soft peak stage and fold into chocolate mixture. Add cinnamon. Spoon batter into a greased and floured 9-inch square pan. Bake for 25 to 30 minutes. Cut into 12 squares, cool and dust with confectioners sugar.
Cook rice (with seasoned salt, if desired). Drain well and cool to room temperature. Place in a large bowl. Add chicken, grapes, water chestnuts and mayonnaise. Toss gently with a fork. Cover and chill. Just before serving, add cashews, if desired. Serve on lettuce leaves or line bowl with lettuce leaves. Yields 6 servings.
Arrange any combination of meat and cheese on a fringed toothpick. Use pickle chunk or small olive to hold on at tip.
Bake cake as directed in a 9 x 13 x 2-inch pan. Melt marshmallows, sugar and milk together. Add oleo, chocolate morsels and vanilla. Boil one minute. Stir well until chocolate is melted. Place coconut over baked cake and pour over the chocolate mixture. Chill until chocolate hardens.
Mix dry ingredients together. Add slightly beaten eggs, apples, milk, vanilla and chopped nuts. Do not overmix. Bake in a 9 x 5 x 3-inch pan in moderate oven for about 25 minutes or until done.
Brown meat; drain grease. Add all ingredients and simmer until onion and pepper are tender. Serve on toasted hamburger buns.
Spray 8 x 8-inch pan with Pam. Layer green chiles, tomato, shredded cheese and fried bacon in pan. Beat eggs, milk, Bisquick and salt together and pour over layered mixture. Bake 40 to 45 minutes at 375° until golden brown.
Mix together soup, water/wine and flour until smooth. Combine with remaining ingredients in covered roasting pan. Bake at 275° for 4 to 5 hours. Serve over noodles or with crunchy French bread. Yield: 8 servings.
Peel and dice potatoes bite-size. Cook until soft. Fry bacon. Dump grease. Cut into small pieces. In large pot, put potatoes, bacon, corn and Carnation milk (enough to cover potatoes). Add butter; salt to taste. Heat on low to medium heat, stirring bottom to keep from burning. Heat until corn is cooked.
Combine beef and garlic in a Dutch oven; cook over medium heat until browned, stirring to crumble meat. Drain meat in a colander and pat dry with a paper towel. Wipe pan drippings from skillet with a paper towel.
Mix first 5 ingredients. Add milk and corn and beat. Bake at 350° until custard-like.
Dissolve gelatin in boiling water. Add cold water and wine. Add ice cream by spoonfuls, stirring until melted. Chill until slightly thickened, then stir. Spoon into dessert dishes. Chill about 1 hour. Makes 7 servings.
Layer all ingredients. Bake at 350° for 35 to 40 minutes in 8 x 13-inch pan.