HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients. Drop by spoonfuls into hot oil in large frying pan. Flatten out patties. Cook until golden brown. Turn and brown other side.
Combine all ingredients. Simmer and steep for 30 minutes to 1 hour. Strain and chill.
Power Level: High. Microwave Time: 17 1/2 to 21 minutes total.
Dissolve jello in boiling water. Add marshmallows and cream cheese and stir with wire whisk until dissolved. Stir in remaining ingredients. Chill until congealed.
Combine punch, lemonade, orange juice and grape juice concentrates. Add water. Mix well. Pour into large punch bowl. Resting bottle on rim, carefully pour in ginger ale. Add ice or frozen mixture of 7-Up with orange and/or lemon slices. Yields approximately 35 servings.
Combine bread crumbs and 1/4 cup Parmesan cheese. Beat eggs in another bowl. Dip chicken into egg, then bread crumbs. In a large skillet over medium heat, add oil and saute chicken 5 minutes on each side. Remove. In a small bowl, combine spaghetti sauce, garlic and oregano until mixed. Pour into a 9 x 13-inch baking dish. Arrange chicken pieces over mix. Cover with foil and bake at 350° for 40 minutes. Remove foil. Top each piece of chicken with a slice of Mozzarella cheese. Sprinkle with remaining Parmesan cheese. Bake 10 minutes longer. Cook spiral pasta and add parsley. Drain and toss, then serve with chicken.
Combine in crock-pot. Heat 2 to 5 hours until warm or hot. Serve from pot (warm).
Mix sugar, syrup, milk and salt in saucepan. Bring to a boil and cook slow until it forms a soft ball, stirring constantly. Remove from stove and add remaining ingredients. Beat just until peanut butter is melted. Pour into 8-inch pan that has been buttered and let cool. Cut in small pieces. (I use wax paper in bottom and sides, that way it is easy to take out of pan.) So good!
Halve squash lengthwise and scrape out seeds. Place open end down in pan of water and bake 30 minutes at 350°. Turn over and put 1 tablespoon brown sugar and 2 to 3 tablespoons margarine in each and bake 30 minutes more. Serves 4.
Wash the rice thoroughly and mix all the ingredients together in a 2-quart casserole. Bake, uncovered, at 300° for 2 hours. Sprinkle with nutmeg.
In a large skillet, cook green beans and carrots in hot oil for 3 or 4 minutes, or until crisp-tender, stirring constantly. Add squash, green pepper, onion, garlic and pepper. Cook, covered, over medium heat for 5 minutes more or until squash and pepper are crisp-tender, stirring occasionally. Stir mustard into vegetable mixture; add tomatoes and dill weed. Cook, uncovered, for 2 to 3 minutes more or until heated through. Season to taste with salt. Makes 8 servings.
Mix together mustard, flour and salt. Add 1 cup of evaporated milk. Put rest of evaporated milk and sugar on top of a double boiler and turn heat on. Add mustard mixture slowly while mixing. Add egg yolks slowly while mixing. Heat and thicken. When thick, add heated vinegar and take all from heat. Keep warm on top of double boiler, but don't cook anymore. Serve in a pitcher and use on vegetables and meats. Also good with ham.
Put all ingredients into a blender. Blend thoroughly. Pour into a 10-inch pie plate that has been greased and floured. Bake at 350° for 60 minutes. A crust will form on the bottom, pie filling is the center and a coconut topping above.
Melt butter in a 9-inch pan over low heat. Beat eggs slightly. Combine sugar, flour, soda and nuts and stir into beaten eggs. Add vanilla. Pour over butter. Cook for 20 minutes at 350°. Makes 18 bars. Sprinkle with powdered sugar while warm.
Brown ground beef and onion. Drain. Mix remaining ingredients together except cheese. Pour ground beef and onions in 13 x 9-inch pan. Pour remaining ingredients on top. Sprinkle cheese on top. Spread Ritz crackers on top. Bake at 350° for 45 to 50 minutes.
Mix together all ingredients, except egg. Drop by spoonfuls into hot grease. Cook until brown.
Chop onion and brown in fat. Add salt and broth. Heat to boiling and add rice. Cover pan and cook on low heat for 20 minutes. Turn heat off and let stand for 10 minutes, covered. Add chicken to rice; reheat. Sprinkle cheese on each serving. Makes 4 servings.
Combine milk, shortening, sugar and salt. Heat and allow to cool. Dissolve yeast in warm tap water. Add to cooled first mixture and mix. Add egg. Gradually add flour, a little at a time. Add enough flour to make a soft dough. Let rise until double in size, about 1 hour. Roll out; cut with doughnut cutter. Lay on wax lined cookie sheets. Let rise in warm place. Deep fry in 365° oil until golden brown on both sides. Drain, cool and glaze.
Brown ground beef and onion; add green pepper, if desired. Drain off fat. Cook noodles; add with olives, tomatoes and corn. Season and bake in 350° oven or can be cooked in an electric skillet. When it is about done, add sliced or shredded sharp Cheddar cheese.
Combine all ingredients and press firmly over bottom and about 2 1/2-inches up sides of heavily buttered 9-inch spring-form pan. Chill.
Spread roll dough on jellyroll pan, pinching together edges and perforations and bake at 375° for 10 minutes. Cool. Beat together cream cheese, mayonnaise and herbs. Spread on cooled crust. Chop raw vegetables (your choice) and press on cream cheese mixture. Sprinkle shredded cheese on top. Cut in squares and serve cold.
Leave the sardines to drain from the oil. Put the flour in a basin with the salt and pepper. Put the yolk of the egg in a well in the centre and add enough milk to form a smooth batter. Beat up the white of egg and stir in lightly. Place a sardine on a tablespoon and dip the spoon in the batter to coat the fish. Dry fry in a lightly greased frying pan, turning the fritters once. Drain on paper and decorate with parsley and slices of lemon. (WCB)
Cook asparagus according to package directions, omitting salt; drain. Combine vinegar and remaining ingredients in a jar; cover tightly and shake vigorously. Place asparagus in a shallow container. Pour marinade over asparagus; cover and chill 8 hours. To serve, drain asparagus and arrange on serving platter. Drain pimiento mixture, using a slotted spoon, and spoon over asparagus. Yields 3 to 4 servings.
Combine meat, fish, chicken and cheese mixtures with your favorite seasoning. Heap in on crackers, toast, chips, lettuce cups or eclair shells.
Heat oven to 425°. Mix baking mix, cold water, and pepperoni until dough forms. Beat 20 strokes. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat. Knead 5 times. Roll dough into 10-inch square. Cut into strips. Bake 8 to 10 minutes or until golden brown.
Preheat oven to 425°. Grease 10-1/2 inch iron skillet or 2 qt. baking dish. Brown sausage and onion. Drain well. Combine eggs, cornmeal, corn, milk, and oil. Pour half of cornmeal mix in prepared dish. Sprinkle with sausage mixture and cheese. Pour remaining batter on top. Bake 30-40 minutes.
Cook on high heat until boils, then on low heat until soft ball stage. Do not stir a lot while cooking. Beat a lot while cooling.
Drain artichoke hearts and coarsely chop. Drain pimento and reserve 2 teaspoons.
Sprinkle pecans and coconut in buttered cake pan (9 x 13-inch). Prepare cake mix according to package. Spoon into pan. Combine remaining ingredients in mixer bowl. Beat until smooth. Spoon evenly over cake, leaving 1-inch edge. Bake at 350° for 50 minutes. Cool in pan. Cut into squares. Invert squares on plates. Cream cheese will sink to bottom during baking to form frosting.
Slice cucumbers and cover with a solution of pickling lime and water. Let soak for 24 hours. Rinse well and cover with cold, clear water. Soak for 3 hours. Drain and cover with remaining mixture. Soak overnight. The next morning, boil pickles in the mixture for 35 minutes. Put in jars; these pickles will be nice and crisp.
Saute zucchini and onion until just done. Add 1 can whole kernel corn, drained. Simmer for 5 to 10 minutes. Add 1 clove garlic. Simmer. Just before serving, sprinkle grated Cheddar cheese over and chopped tomato for color and garnish.
Grate onions, peppers, carrots and cabbage. Sprinkle 1/2 cup salt over mixture and let stand for 2 hours. Wash off real good.
Soak beans overnight. Place in 12-quart saucepan and cover with water. Add remaining ingredients and simmer until tender. Sample beans while cooking and add water as needed.
Tip: The liver will cut into strips easier if you plate the slices on waxed paper-lined cookie sheet and put in freezer for 20 to 30 minutes.
Cook sugar, evaporated milk and syrup over medium heat until it forms a soft ball in cold water; remove from heat. Add butter, vanilla and peanut butter. Beat until thick. Pour into butter-greased pan. Cool and cut into pieces.
Preheat oven to 400°. Cut eggplants in half lengthwise and place on a baking sheet with their cut-sides facing down. Bake for 20 minutes or until they are fork-tender. Take eggplants out of oven and remove the pulp from the skin. Puree pulp in a blender. Spoon into a medium bowl. Combine eggplant pulp with remaining ingredients. Serve at room temperature or chill for 1 hour. Yield: 4 servings. Preparation Time: 15 minutes. Cooking Time: 20 minutes.
Melt the butter in a large frying pan. Add the brown sugar; spread evenly over bottom of pan. Lay complete wheel of pineapple in center. Put cherry in center; place half wheels around.
Put all ingredients in a large kettle and bring to a boil. Turn down and simmer for 45 minutes. Makes 1 gallon. Good on anything.
Mix soup, milk, mustard and pepper. Stir cooked macaroni and 1 1/2 cups cheese. Bake at 400° for 25 minutes. Sprinkle rest of cheese and onions. Bake 5 minutes more to melt cheese. Makes 6 servings.
Add all ingredients in microwave-safe bowl. Heat on High 2 to 3 minutes in the microwave. Stir and serve. Serves 4.
Combine all ingredients except chips in a large bowl; mix well. Pour into a buttered dish, cover with chips. Bake at 350 degrees for 30-40 minutes or until bubbly.
Dredge meat in flour, salt and pepper. Brown in fat. Add bones, if any; add water and tomato sauce. Simmer 2 1/2 hours, covered. Add vegetables and cook until tender. Remove meat and vegetables; stir flour-water paste into liquid. Cook until slightly thickened. Serve over meat and vegetables with hot rice.
Scrape or brush skin from new potatoes. Place in pot and add enough water to cover potatoes about halfway. Add butter, salt and pepper. Cook until tender. Add milk.
In a medium saucepan, cook zucchini, covered, in a small amount of boiling water for 3 to 5 minutes or until tender. Drain well. Spread evenly into an 8 x 1 1/2-inch round baking dish. In a bowl, combine sour cream, egg yolk, flour, onion, salt and pepper. Stir in cheese. In a bowl, beat egg white until stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop zucchini. In a small bowl, combine bread crumbs and melted margarine. Sprinkle over egg mixture. Bake in a 350° oven for 20 to 25 minutes or until golden. Makes 6 servings.
Combine all ingredients in a large kettle. Simmer for 5 to 7 minutes, stirring occasionally. Pour into large, shallow containers to cool. Stir occasionally.
Cream sugar and shortening until fluffy; add eggs and beat one minute. Put cocoa and food coloring in a cup and make a paste; add to shortening mixture. Add salt to buttermilk and add with flour to the other mixture. Mix well after each addition. Fold in vinegar and soda; mix. Bake at 350° for 25 to 30 minutes in 9-inch pans.
Put all ingredients except coconut in a blender. Grease 9-inch deep pie pan and preheat oven to 350°. Blend for 3 minutes. Pour into pie pan and let set for 5 minutes. Sprinkle 1 1/2 cups coconut on top and bake for 40 minutes.
In a 3 to 4-quart saucepan, set over medium heat, warm the oil for one minute. Add the onion, garlic and parsley. Cook and stir for 2 minutes. Add the tomatoes and crush them with the back of a wooden spoon. Add the oregano and the basil; stir well to combine.
Use 1/2 box cake mix and 1/2 of required ingredients on box (but use only 1 egg). Pour over the already mixed crushed pineapple and brown sugar. I use the juice also. Microwave for 4 to 4 1/2 minutes. Rotate and bake 4 1/2 minutes more. Use 8-inch square dish, uncovered. May look undone, but will finish cooking while resting.
Beat softened cream cheese until light and creamy. Add eggs, one at a time, beating thoroughly after each addition. Add sugar and vanilla. Beat until thick, smooth and lemon colored. Pour into greased 9-inch pie pan (greased 1/2 inch short of top). Bake at 325° for 40 to 45 minutes. Cool 15 minutes.
Wash carrots and cut into 3 x 1/2-inch strips. Place in saucepan. Add salt and hot water to cover carrots. Cook until tender; drain and add butter, vinegar and sugar. Cook slowly until transparent. Serve hot. Garnish with chopped parsley.
Boil peeled and diced potatoes in water with a little salt. While the potatoes are still hot, mix salad oil and red wine vinegar and pour over. Add salt and pepper and mix together. Put mixture in refrigerator overnight. The next morning, add diced onion, pickles, celery and chopped boiled eggs. Then mix together some mayonnaise, mustard and pickle juice according to your own tastes and mix that in with the potatoes until they are as moist as desired.
Saute onion and green pepper in saucepan in 2 tablespoons margarine. Add ground beef and brown lightly. Drain off fat. Season to taste. Place half the shredded cabbage in a casserole. Add the meat mixture and cover with remaining cabbage. Pour sauce on top and spread evenly. Cover and bake 1 hour at 350°.
Prepare orange juice and lemonade according to directions on can. Add apricot nectar and pineapple juice. Chill well. To serve, stir in Sprite and pour over ice. Yields 1 gallon.
Brown and drain ground beef, sausage and onion. Add spaghetti sauce and mushrooms. Let simmer on low for 10 to 15 minutes.
Saute bell pepper and onion in butter. Mix in corn, rice, pimento and sugar. Place in a 1 1/2 quart casserole. Bake at 350° for 25 minutes. Top with cheese and bake an additional 15 minutes. Serves 8.
Combine cream cheese, pineapples and pudding. Mix well. Make into a ball. Roll in finely chopped nuts. Serve with cinnamon graham crackers.
Sprinkle squash and onions with salt and set aside for 1 hour. Bring all other ingredients to full boil. Drain salt from squash and onions. Add squash and onions to vinegar mixture and bring to full boil. Pack in sterile jars and seal.
Mix all ingredients. Place in baking dish. Bake at 350°, uncovered, 45 minutes. Makes 6 to 8 servings.
Brown sausage. Cube or break bread in an oblong baking dish. Place sausage on top of bread. Mix eggs, salt and milk in a bowl. Pour mixture over the bread and sausage. Top with cheese. Mixture will be soupy. Cover and put in refrigerator overnight. Bake at 350° for 30 minutes the following morning.
Cut cherries and pineapple in half. Mix fruit and flour. Cream butter and sugar; add beaten eggs and flavorings. Combine with fruit and nuts. Line greased 9-inch tube pan with brown paper. Grease paper also. Pour mixture in pan. Bake at 300° until done (2 to 2 1/2 hours). Cool on rack for 1/2 hour. Remove paper. Cool completely and store.
Chop cabbage, peppers, onion and vegetables. Cook in wok or big skillet. Slice smoked sausage and add to mixture. Pour over cooked rice or Oriental noodles. Top with soy sauce.
Mix pistachio pudding with undrained pineapple. Add Cool Whip, nuts and marshmallows.
Peel and dice potatoes. Put with chicken broth in saucepan. Bring to a boil; simmer, covered, 10 minutes. Add cucumber; cook 3 to 5 minutes more. Pour 1/2 soup into a blender. On low speed, blend smooth. Pour into 2-quart container. Blend remaining soup with seasoning and yogurt. Add to the first half. Mix well. Chill.
Melt together chocolate chips, butter and peanut butter. Stir until smooth. Coat Rice Chex with mixture. In paper bag, place cereal and powdered sugar and shake.
Prepare spaghetti according to package directions using salt and boiling water; drain. Stir	in margarine until melted; stir in eggs and package of grated Parmesan cheese. Transfer mixture to a greased 9 1/2-inch deep dish pie plate; use a spoon to	form mixture into a	pie shell. Carefully spread bottom with Ricotta cheese.
Reconstitute beverage as directed on can. Combine the soft drink mix, sugar, orange beverage and water in a pitcher. Stir until the sugar dissolves. Makes 2 quarts.
Use 1/3 of the flour to coat fruit and nuts. Cream butter and sugar. Sift together flour and baking powder. Add eggs, one at a time, with 3 tablespoons flour, to creamed mixture. Add 1/2 cup pineapple juice and the rest of flour. Add fruit and nuts; mix well. Bake in prepared tube pan for 3 hours at 275°.
Clean mushrooms and remove stems. Chop stems in small pieces and saute in butter. Saute sausage and drain well. Mix cream cheese and dressing mix; add sausage and stems. Stuff mushroom caps with mixture. Bake at 350° for 25 to 30 minutes. Serves 6.
Add butter, milk, sugar and salt in saucepan over medium heat. Cook 4 or 5 minutes, stirring constantly. Start timing when it begins to bubble. Remove from heat, stir in chocolate, marshmallows, vanilla and nuts. Stir vigorously for 1 minute. Pour in buttered pan and let cool. Then cut in squares. Makes 2 pounds.
Mix and bake in a 13 x 9-inch pan at 350° for 25 minutes. Cut into squares.
Using mixer, combine the first 6 ingredients. Add remaining ingredients; mix well. Bake in 3 greased and floured 9-inch cake pans at 325° until done (toothpick inserted in center of cake should come out clean). Remove from oven and let set 10 minutes; remove from pans and cool. Frost.
Mix together the peaches, sugar, flour and nutmeg; pour into pie shell. Pour heavy cream over top. Bake at 400° for 30 to 35 minutes.
Brown meat; drain. Add onions and green peppers. Cook until tender. Stir in barbecue sauce and soup. Simmer 5 minutes or heated through. Prepare spaghetti as directed on box. Serve meat sauce over spaghetti.
Peel and mash avocados. Add salt and lemon juice. Stir in remaining ingredients. Refrigerate overnight.
In a 2-quart baking dish, dump pie filling, next pineapple (drained) onto pie filling. Next, dump box of cake mix on top, then pour stick of melted margarine on top. Bake 1 hour at 350°. Add nuts, if desired.
Pour 1/4 cup of olive oil and garlic cloves, minced, into frypan. Cook over medium heat for about a minute. Place thinly sliced potatoes and chopped onions in frypan and cook for 4 to 5m minutes until soft. Beat 6 eggs in separate bowl; pour cooked potatoes and onions into eggs. Let mixture sit for 20 minutes to cool. Put remaining 1/4 cup of olive oil in cool pan at medium heat for about a minute. Pour in mixture and cook until edges are cooked. When you are able to lift the edge of the tortilla, it is time to flip the mixture onto the other side. Cook for another 2 to 3 minutes. Remove to a serving dish and keep warm. Tortilla can be eaten hot, warm or cold. Serves 4.
In a large bowl, mash enough berries to equal 3 cups. In a saucepan, combine sugar and cornstarch. Stir in the mashed berries and water; mix well. Bring to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat; pour into a large bowl and chill for 20 minutes, stirring occasionally, until mixture is just slightly warm. Fold in the remaining berries. Pile into pie shell; chill for 2 to 3 hours. In small mixing bowl, whip cream until soft peaks form. Sprinkle pudding mix over cream and whip until stiff. Pipe around edge of pie.
Brown ground beef in bacon drippings. Mix in garlic powder and onion; saute. When beef is browned, add bell pepper and tomatoes or sauce. Simmer about 10 minutes. Stir occasionally. Then add beans, juice, salt and pepper. Cook about 20 minutes. Add chili powder and Chili-O mix. Simmer to blend flavors.
Place bread in mixing bowl. Add milk, the bread should absorb all the milk, so there is none left in the bowl. Mix lightly and spoon into aluminum bread tin; do not pack. Wrap in 2 thicknesses of aluminum foil. Place in center of oven, preheated to 325°. Bake 2 1/2 hours. Then open foil and bake until top is lightly browned, about 15 minutes.
Combine all ingredients in blender until very well mixed. Store in refrigerator (covered) or in jar for up to 1 week.
Boil a large pot of water, containing a few shakes of salt and a drop of olive oil. Crush the garlic cloves or slice them paper thin into a skillet containing the olive oil.
Combine cream cheese, unbeaten egg, 1/3 cup sugar and 1/8 teaspoon salt and mix well. Stir in chocolate chips into the cream cheese mixture. In another bowl, sift the following together: flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Add the remaining ingredients to the flour mixture.
In double boiler, melt chocolate, butter, salt and sugar. Stir in milk; cook until thick. Add vanilla. Heat before serving. Makes 4 cups. Will keep in fridge several weeks. Serve over any ice cream; especially good over peppermint ice cream.
Mix together flour, baking powder, salt and sugar. Add to mixture the Crisco, milk and egg. Stir until well mixed batter. Add currants or raisins. Mix by hand. Drop by tablespoon on lightly greased cookie sheet. Bake approximately 12 minutes in a 400° oven.
Equally divide the whipping cream into 2 (2 1/2 pint) jars with screw on lids. Shake the jars as hard as you can until butter forms. Use a spoon to dip the butter into a bowl. Stir in a dash of salt. Spread on hot bread. Extra good with a little honey.
Mix margarine, egg, vanilla and sugar. Add flour, cocoa, soda and powder. Shape into 1-inch balls. Place on ungreased cookie sheets. Press center with thumb. Place cherry in center. Melt chocolate chips, sweetened condensed milk and cherry juice (from maraschino cherries). Spoon 1 teaspoon frosting over each cherry. Spread to cover. Bake at 350° for 10 minutes. Remove to wire rack. Makes about 4 dozen.
Melt together marshmallows, margarine, peanut butter and salt in heavy saucepan over low heat, stirring occasionally, until smooth. Pour over combined cereal and candies, tossing lightly until thoroughly coated. With greased fingers, gently shape into 1 1/2-inch balls. Insert popsicle stick. Place on waxed paper. Cool at room temperature until set. (Use same recipe, to make square treats also!)
Mix all ingredients, except cheese. Pour half of batter into hot skillet. Top with cheese. Add remaining batter. Bake at 425° until brown.
Combine the first six ingredients. Melt remaining ingredients in saucepan. Pour over and mix well. Put in oven at 200° in flat pan for 1 hour, stirring every 15 minutes.
Melt 1/4 cup margarine, 1 bag caramels and milk. Keep warm. Prepare Rice Krispie treats by melting 1 cup margarine and marshmallows. Pour marshmallow mixture over rice cereal. Place 1 layer of cereal mixture in bottom of 9 x 12-inch pan. Pour caramel mixture over this and put another layer of cereal mixture over this. Cool and cut into squares.
Cream butter and sugar. Beat eggs and vanilla and add to mixture. Gradually add flour with baking powder. Add milk gradually as mixture gets too hard. Bake until brown at 375°.
Brown meat, onion and rice in a skillet or saucepan. Stir in water, tomatoes, salt, Worcestershire sauce, chili powder and pepper. Simmer about 1 hour or until rice is done. Add beans. Heat through and serve. Serves 4 or can be doubled for 8.
Preheat oven to 350°. Place 2 pie crusts in oven and brown for about 7 minutes. Melt margarine, then mix in eggs and sugar, then add milk, pudding, spice and pumpkin. Mix well. Pour into pie shells. Bake at 350° for 30 minutes.
Mix all ingredients together mixing pudding mix last. Drop onto a greased cookie sheet. Bake at 375° for 12 to 14 minutes and no longer.
Sift together first 5 ingredients in square cake pan. Make 3 holes and in each hole, put vanilla, vinegar and salad oil. Pour 1 cup cold water over entire pan. Mix together with fork. Bake 30 minutes at 375°.
Slice enough cucumbers fairly thick to fill gallon jar; add salt and cover with water. Put in refrigerator; next morning, drain but don't wash. Mix together jar of vinegar (finish filling with water); add sugar, mustard seed and celery seed. Bring to boil; add cucumbers and bring back to boil. Put in hot jars and seal.