HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes until tender. Cool and dice. Add eggs, onion, pickles and celery. Mix together with salad dressing, salt, pepper and mustard. Refrigerate; garnish with paprika and egg slices.
Step 1: Beat egg whites until soft peaks form; add 1/3 cup of the sugar and beat until dissolved. Gradually add remaining sugar, beating well after each addition. When sugar is dissolved, add vanilla and vinegar; beat 1 minute only to combine mixture. Mixture will be thick.
Bring sugar and corn syrup to a boil. Add peanuts; stir constantly and cook until light brown. Remove from heat. Add baking soda and salt. Pour mixture onto waxed paper. Break into pieces when cooled.
Mix in order given. Bake in slow oven (325°) 1 hour to 1 1/2 hours.
Bread Maker Instructions: Recipe is for 1 1/2 pound loaf. Ingredients (except warm water) should be at room temperature. Add ingredients in the order listed. Water should be warm (105° to 125°). Select white bread and push "start."
Cut peeled eggplant into 1/4-inch slices. Dip each slice in eggs and crumbs. Saute in oil until browned. Place layer of eggplant in buttered baking dish. Sprinkle with Parmesan cheese, oregano and Mozzarella cheese. Cover well with some sauce. Repeat until ingredients are gone. Top last layer of sauce with Mozzarella cheese. Bake, uncovered, at 350° for 1/2 hour. "Enjoy."
Mix salt, pepper and flour together, then sprinkle lightly over chicken. In a skillet with butter, brown the chicken on all sides. Pour barbecue sauce (your favorite brand) over chicken; lower heat and simmer covered for 20 minutes. Remove cover and cook for 15 minutes.
Heat oven to 400°. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper, half the pineapple and syrup. Spoon stuffing evenly on chicken; roll tightly. Secure with toothpicks. Place in 9-inch square pan with any remaining stuffing in center.
Preheat oven to 350°. Cook frozen vegetables as package directs. Drain and cut up any large pieces. Combine creamed corn, cheese, corn and soup. Fold in the cooked vegetables and mushrooms. Pour into a 13 x 9-inch dish. Bake, uncovered, 25 to 30 minutes.
In a bowl, combine soup, paprika and pepper. In a greased 2-quart oblong dish (2 x 4 x 5-inch), arrange potatoes in overlapping rows. Sprinkle with the cheese. Spoon on soup mix over the cheese. Cover with tinfoil; bake 40 minutes in a 350° oven. Uncover and bake an additional 10 minutes or until potatoes are tender. Serves 6.
Mix last 3 ingredients and pour over first 4 ingredients and allow to marinate at least one hour.
Brown meat and drain. Saute cut up celery and onion with meat until glazy. Add cooked rice, soup and peppers. Cook about 4 minutes. Put in a casserole dish and top with sliced olives. Cut up nuts. Bake at 350° for 35 minutes. Serves 6.
Brown ground turkey; add onion and garlic. Cook until onion is transparent. Reduce heat. Add spaghetti sauce and water. In a medium bowl, combine cottage cheese, eggs, salt, parsley and Parmesan cheese. Preheat oven to 375°.
Stir stuffing mix into boiling water. Cover and remove from heat. Let stand 5 minutes. Pound chicken breasts quite thin. Divide stuffing, spooning into one end of each breast. Roll up and secure with toothpicks. Roll in flour. Brown in margarine in skillet. add wine and water. Cover; simmer 15 to 20 minutes, turning twice.
Boil water and sugar together. Mix together frozen juices, Vodka and water; add boiled mixture. Mix and freeze. Serve plain or with 50/50 or white soda.
Mix persimmon pulp, egg and milk. Mix sugar, salt and cornstarch; add to first mixture. Line a pie pan with pastry; fill with mixture. Bake at 450° for 10 minutes, then at 350° for 50 to 60 minutes.
Heat chili. Cook eggs sunny side up. Place eggs over chili and serve with warmed tortillas.
Blend cheeses and oleo. Stir in olives and chives. Chill for easier shaping. Form in ball. Chill thoroughly. Before serving, sprinkle nuts over ball. Serve with crackers.
Spread ribs, meaty side up, in roasting pan. Sprinkle with salt and pepper. Arrange lemon slices on ribs and brown, uncovered in 450° oven for 45 minutes.
Melt chocolate and butter over hot water. Stir to blend; cool. Beat eggs until foamy. Add sugar 2 tablespoons at a time, beating until thickened, about 5 minutes with mixer. Blend in chocolate mixture. Add flour, baking powder, salt and cinnamon; blend. Stir in vanilla and pecans. Drop by teaspoonfuls onto greased baking sheet. Bake in moderate oven (350°) until cookies feel set when lightly touched, 8 to 10 minutes. Store in tightly covered container. Makes about 36 cookies.
Trim off large leaves of broccoli. Remove tough ends to lower stalks; cut up and mix with other ingredients. Put in baking dish and bake uncovered in 350° oven for 25 minutes or until tender. Garnish with lemon slices if desired.
Mix sweet potatoes, 1/2 cup margarine and sugar. Beat in eggs and vanilla and put in a buttered casserole dish. Top with brown sugar, nuts, flour and 1/4 cup margarine, all mixed together.
Grate lightly the peel of both fruits. Squeeze fruit; put peel and juice in large pan. Add citric acid, water and sugar. Bring to a full boil. Let stand for 24 hours. Strain into jars. When ready to use, dilute this "syrup" with three parts water.
Preheat oven to 350°. Spray 9 x 5-inch loaf pan with nonstick cooking spray. In large bowl, mix all ingredients well. Shape into loaf and put in pan. Bake 50 to 60 minutes or unti loaf pulls away from sides of pan. Remove to platter. Cool 10 minutes before slicing. Makes 6 servings with 210 calories and 10 g fat.
Put all ingredients in a covered jar and shake vigorously until well blended. Makes 1 cup. Use with either greens or fruit salad.
Combine all ingredients and form into 1-inch balls. Bake at 350° for 10 to 15 minutes.
Wash your squash; cook and drain, then mash squash. Mix in grated cheese, seasoning, milk and pepper. Put in casserole dish. Bake at 325° for 20 to 25 minutes or until cheese is bubbling on top.
Pour apple pie filling into a 13 1/2 X 8 3/4 x 1 3/4 baking dish. Pour dry yellow cake mix on top and sprinkle with cinnamon. Blend slightly and pour pecans over this. Place pats of margarine over entire top of mixture and bake at 350 degrees for 25 - 30 minutes or until golden brown.
Mix and bake brownie mix as directed on package in 9 x 13-inch pan. Cool. Prepare 2 packages of Jell-O mousse as directed and spread over brownies. Spread Cool Whip on top of mousse. Mix Heath tidbits with pecans. Sprinkle over Cool Whip. Keep refrigerated.
In saucepan combine white sugar and cornstarch. Cook until thick. Add vanilla and salt. Pare apples, slice and add to cooked mixture. In another bowl, combine crumbs mixture, flour, oatmeal, brown sugar and melted butter. In a 13 x 9 x 2-inch pan, put in 1/2 of the crumb mixture, then add cooked mixture and top with other half crumb mixture, spreading evenly. Add 1 cup water throughout. Bake at 350° for 50 to 55 minutes.
Sift corn meal, flour, baking powder, salt and sugar together. Combine egg, oil and milk; add to dry ingredients. Mix until smooth. Pour into greased 9-inch square pan, 10-inch iron skillet or 12-muffin tin. Bake at 425° for 20 to 30 minutes or until golden brown.
Preheat oven to 350°. Mix sugar, oil, cinnamon, eggs and carrots, then add flour, soda and salt. Mix until well blended. Pour into greased and floured 13 x 9 x 2-inch pan and bake about 45 minutes or when toothpick inserted in center comes out clean. Cool completely, then frost it.
Brown beef and onion; drain. Add remaining ingredients. Bring to a boil; reduce heat and simmer 20 minutes.
Drain salmon; remove skin and bones. Flake salmon with a fork; add cream cheese, lemon juice, onion, salt and liquid smoke. Stir well. Chill mixture several hours or overnight. Shape salmon mixture into a log. Combine pecans and parsley; stir well. Roll salmon log in pecan mixture and chill several hours. Yields one 10-inch log.
Combine egg yolk, sugar, vinegar and butter in a small saucepan; cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Remove from heat; add marshmallows, stirring until melted. Cool. Stir in whipped topping. Pour dressing over fruit; toss gently until well coated. Yield: 8 servings.
Combine oats and buttermilk. Let the mixture stand for 1 hour. Stir in the eggs, sugar and butter. Add the flour mixture and stir until it is just combined (will be lumpy). Fold in the raisins. Spoon batter into greased and floured muffin tins. Bake in preheated hot (400°) oven for 15 to 20 minutes. Makes 18 medium or 12 large muffins.
In a skillet, saute 1/2 onion in about a tablespoon of oil. Cook for 2 minutes and add garlic.	Cook 2 minutes more and add chicken, taco mix, and cumin. Mix well, set aside. In a blender, add the rest of the onion and the can of enchilada sauce. Blend until fully mix. In Crock Pot-insert, pour about 1/2 cup sauce on the bottom of the pan and begin building casserole. Start with sauce, then put on tortilla, then a layer of chicken mixture, then a layer cheese. Repeat this pattern until finished. Pour the rest of the sauce evenly over the top and sprinkle a little cheese on the top just before serving. A Great dish if you are busy all day. If you don't have a Crock Pot, you can cook this in a dish. Follow the same procedure except cook in the oven at 350° until bubbling and casserole is completely hot. Hope you enjoy, we have!
Brown salt pork in a large fry pan. Chop onion, green pepper and celery; put in the pan. Add rest of ingredients. Heat slowly until hot, stirring as needed to keep from sticking. Makes 6 servings.
Combine sugar, chocolate milk and corn syrup. Bring to a boil over medium heat, stirring once in a while. Cover with lid and turn heat down for 3 minutes. Uncover and cook until it forms a soft ball in a cup of cold water, about 10 minutes. When candy forms soft ball, remove from heat and stir in 1/2 stick of butter or margarine. Stir just enough to melt butter. Let cool until able to touch bottom of pan. Add vanilla; beat well. Add nuts.
Drain pineapple syrup into measuring cup, reserving pineapple chunks. Add enough water to syrup to make 1 cup liquid. Pour into medium skillet. Add carrot strips, curry, salt and pepper. Cover and cook over medium heat 10 minutes or until tender. Stir in pineapple chunks and cook, covered, a few minutes to heat through.
Measure cold water into small bowl. Sprinkle gelatin over cold water. Let stand 1 minute. Add sugar to the mixture. Stir until gelatin dissolves. Pour boiling water into medium bowl. Stir in gelatin mixture. Combine milk, vanilla and almond extract. Stir milk mixture into gelatin mixture. Divide mixture between four serving dishes. Refrigerate until set, about 3 hours. Pare and slice kiwis. Arrange slices and strawberries over each dessert. Makes 4 servings.
Combine all ingredients, except bread crumbs. Place in a greased casserole dish and top with bread crumbs. Bake at 350° for 25 minutes or until hot and bubbly. Yields 6 servings.
Sift dry ingredients in large bowl. Mix remaining ingredients and pour into center of dry ingredients. Stir until well mixed. Pour into 2 greased loaf pans. Bake at 350° for 50 minutes to 1 hour.
Steam rutabaga until tender. Stir in remaining ingredients and serve. Makes 4 servings. Makes 60 calories per serving.
Preheat oven to 375 degrees. Combine berries and cornstarch in medium bowl; toss lightly to coat. Add pourable fruit; mix well. Spoon into 1-1/2-quart or 8-inch square baking dish. In a medium bowl, combine flour, baking powder and salt. Add milk, butter and concentrate; mix just until dry ingredients are moistened. Drop six heaping tablespoons of batter evenly over berries; sprinkle with nutmeg. Bake 25 minutes or until topping is golden brown and fruit is bubbly. Cool on wire rack. Serve warm or at room temperature. Makes 6 servings.
Just before serving, fill crust with berries. Sprinkle with powdered sugar and top with whipped cream. Serve.
In 2-quart casserole, mix soup, water, soy sauce, green onions, vegetables, turkey and rice. Bake at 350° for 25 minutes or until hot. Stir and sprinkle French fried onions over turkey mixture. Bake for 5 minutes or until onions are golden.
Bake Jiffy cake, as per directions, in a greased 9 x 13-inch pan. Cool. Place drained pineapple on cake. Slice banana onto pineapple layer. Mix cream cheese with 1/2 cup milk. Using 2 1/2 cups milk, add instant pudding and to that stir in cream cheese mixture. Spread pudding and cream cheese over banana layer. Top with Cool Whip and nuts. Refrigerate.
Sift flour with sugar, baking powder and salt; stir in corn meal. Add	eggs, milk and shortening. Beat with rotary or electric beater until just smooth.	(Do not overbeat.) Pour into greased 9 x 9 x 2-inch pan. Bake at 425° for 20 to 25 minutes.
Combine dry ingredients in mixing bowl and mix thoroughly. Beat eggs and whip oil and milk and applesauce. Add dry ingredients to liquid ingredients until moistened, then add raisins and blend. Fill muffin tins, greased or with papers, 2/3 full. Bake at 400° for 25 minutes. Remove from muffin tin immediately. You can freeze muffins for later use.
Cut fish in bite-size pieces. Mix flour, salt and pepper. Coat each piece. In large frying pan, cook bacon until crisp. Remove bacon from pan and reserve. Cook onion and fish in bacon fat over medium heat until lightly browned. Reduce heat and mix in tomato juice, mustard, parsley and garlic powder. Simmer until sauce thickens slightly, 5 to 10 minutes. Remove from heat and stir in sour cream. Serve over hot cooked rice or toast points. Crumble bacon and put on top of each serving. Serves 6.
Boil chicken breasts for 1 1/2 hours with 2 tablespoons of butter and salt. Let cool; debone and skin breasts. Save 1 1/2 cups of broth. Mix all 3 cans of soup with broth; mix well. Melt stick of margarine; add to stuffing until moist. Layer stuffing, chicken, then soup. Repeat until all is used. Top with stuffing. Bake at 350° for 1 hour.
Mix chicken, 1 cup cheese, 1 can soup, 1/4 cup onion and sour cream. Spread on tortillas and roll up. Arrange in two layers in baking dish. Mix 1 can soup, milk and 1 cup cheese. Pour over rolled tortillas, covering thoroughly. Bake at 350° for 30 minutes.
Cook and drain macaroni. While warm, add the French dressing and refrigerate until cool. Add remaining ingredients. Stir to mix. Cover and refrigerate several hours. More dressing may be needed.
Sift dry ingredients. Cut in shortening. Add milk. Spread in bottom of a baking pan. Spread 2 cups of unsweetened fresh cherries. Cover with 2 cups of sugar. Bake at 350° until dough is done.
Precook broccoli until about done. Arrange in flat baking dish. Place cooked chicken, cut into chunks, on broccoli. Mix other ingredients (except potato chips) and spread over chicken and broccoli. Top with crumbs, if you want. Bake for 30 minutes at 350°. If this has been chilled, it takes about 45 minutes to 1 hour to heat. Serve over rice.
Cook 8 ounces spaghetti in 4 quarts boiling, salted water for 10 minutes, until tender.
Melt chocolate. Mix in the pretzels and peanuts. Drop on waxed paper by teaspoon. Sets quickly. Make as large or small as you want.
Heat oven to 350°. Cut Gouda round in half horizontally to form two circles; remove wax. Separate crescent dough into 4 rectangles. Firmly press perforations to seal. Press each into a 7 x 5-inch rectangle. Place the two rectangles 3 inches apart on ungreased cookie sheet. Place Gouda circle in center of each rectangle. Spread 2 teaspoons of apricot preserves over each cheese round. Place remaining rectangles on top of each cheese round. Press dough around cheese to seal. Curl bottom edges over top edges gently stretching dough to form a ring of dough around cheese, sealing it completely. Bake at 350° for 18 to 22 minutes or until golden brown. Cool 10 minutes before serving. Makes 8 servings.
Drain salmon; remove skin and bones. Flake fish. Dice 2 of the eggs and add to fish. Add celery, mayonnaise, pickle and lemon juice. Mix.
In an 8-inch pie pan, mix oil and milk. Add flour, salt and sugar. Mix with fork, then pat into pan to form an even crust layer.
Remove thin circle of peel from top half of apple. Core. Place apples in 1 1/2-quart casserole. Add water, lemon juice and vanilla. Sprinkle apples with cinnamon and sugar substitute. Cook on High in microwave for 3 1/2 to 4 1/2 minutes or until apples are tender.
Saute the onion, red pepper, chili oil and cumin over medium heat for about 5 minutes. Add the jalapenos and garlic and cook another minute. Add the tomatoes, oregano and salt and cook over medium-low heat for about 20 minutes. Add the black beans and cook for another 20 to 30 minutes, stirring occasionally. (Add a little water if necessary.) Add the cilantro and cook 5 minutes longer. Season to taste with lime juice and salt. Serve hot.
Sift dry ingredients together. Cream shortening with sugar, then add egg and beat well. Add mincemeat, vanilla and flour mixture and mix until well blended. Drop by teaspoonfuls on greased cookie sheet. Bake in moderately hot oven (375°) for 10 to 12 minutes. Makes 4 to 5 dozen cookies.
Gash fat in ham slice to prevent curling. Mix brown sugar and spices; rub 1/4 of mixture into 1 side of ham. Put slice, sugar side down, in shallow baking dish. Peel and core apples; cut in 1/2-inch slices. Arrange around ham. Sprinkle apples and ham with remaining sugar mixture. Heat juice to boiling and pour over all.
Put ice cream in bowl. Cover top with lots of chocolate syrup. Let set until nearly melts. Take spoon and stir well. Take the straw and drink it up.
Stir together flour, sugar and baking powder. Set aside. In a large mixing bowl, combine cereal and milk. Let stand about 5 minutes. Add egg and applesauce. Beat well. Add flour mixture, stirring only until combined. Put batter into muffin pans that have been coated with cooking spray. Bake at 400° for 20 minutes. Yield: 12 muffins.
In large mixing bowl, cream butter and sugar. Add eggs one at a time beating after each. Add preserves and vanilla. Add dry and wet ingredients alternately beginning and ending with flour. Mix just enough to wet all of flour. Do not overbeat. Pour in well greased and well floured tube pan. Bake at 325° about 1 1/2 hours. Cool on rack 15 minutes. Remove from pan and wrap in foil to keep moist.
Mix together and put in a greased casserole (shallow). Cover top with layer of Swiss cheese (not the holey kind). Mix 1/2 cup Ritz cracker crumbs in slightly less than 1/2 cup melted butter and sprinkle over top. Bake 45 minutes in 350° oven.
Combine first 6 ingredients in large roasting pan. Combine oil, brown sugar, Worcestershire and garlic salt. Pour over first 6 ingredients and toss to coat. Bake in 250° oven for 1 1/2 hours, stirring frequently.
Brown noodles in hot fat (Spry), stirring constantly. Add rice and remaining ingredients. Simmer 30 minutes, until all liquid is absorbed. Great with pork chops or chicken.
Mix all ingredients together; cover and put in refrigerator until chilled. Remove from refrigerator and roll into 1 inch balls. Place on ungreased cookie sheet. Press down each ball with a fork. Bake at 350° for 10 minutes.
Chop shrimp and scallions. Cut pork, chicken and beef into small strips. Heat wok with 2 tablespoons oil. Add shrimp, pork, chicken and beef. Stir-fry. Remove. To wok, add water. Add noodles. Cook until soft (3 to 4 minutes). Add seasoning (from noodle package), the meat, shrimp, spinach and scallions. Cook 1 minute. Remove from heat. Serve hot. Serves 2 to 4. Amount of noodles in recipe may be doubled or tripled. If so, add an additional 3/4 cup water for each package of noodles.
Prepare pie crust according to package directions for two crust pie using 9-inch pie pan.
Cream butter and sugar. Add water and vanilla. Mix well. Blend in flour and nuts. Chill for 4 hours. Shape in balls or fingers. Bake on ungreased cookie sheet at 325° about 20 minutes. Remove from pan; cool slightly. Roll in confectioners sugar. Makes about 3 dozen.
Pour enough oil in a large pot to cover bottom. Brown pork and remove from pot. Add flour and brown. Add all ingredients. Stir well. Cover and simmer 1 hour.
Cook and drain spinach. Combine egg, sour cream, milk, 2 tablespoons Parmesan cheese, onion, salt and pepper; mix together. Add spinach and spaghetti and mix well. Put in a 10 x 6 x 2-inch greased pan. Sprinkle with Parmesan cheese. Bake, covered, at 350° for 15 minutes. Uncover and bake 15 to 20 minutes more.
Mix everything but chops. Put in 9 x 12-inch pan. Lay chops on top. Sprinkle with salt and pepper to taste. Cover with foil. Bake 50 minutes at 350°. Serve with mashed potatoes. Serves 4.
Beat egg well; add sugar and beat well again. Add crushed pineapple, flour, vanilla and baking soda. Bake at 350° in jelly roll pan (10 x 13-inch).
Blend in enough vegetable oil to get potatoes moist. Let stand. Add onion, celery, pickle juice and vinegar. Salt and pepper to taste. Keep and serve warm.
Dredge meat in flour, salt and pepper mixture. Brown slowly. Add remaining ingredients; simmer 5 minutes. Add onions. Bake, covered, at 350° for 75 minutes.
Place oil, onions and green pepper in frying pan to saute. Salt and pepper to taste. Take out of pan and place in a large bowl. Put ground beef in frying pan and brown; drain. Put this into the bowl. Add Luck's pinto beans (throw away the fat) and the tomato sauce to the bowl. Add hot sauce if desired. Let stand for 30 minutes. Place in casserole dish. Mix the Jiffy mix according to directions and pour on top of casserole. Bake at 400° until brown, about 20 minutes.
In skillet over medium heat, brown meat and onion; cook until done. Pour off drippings. Stir in corn, tomato sauce, rice, steak sauce and pepper. Cut tops off green peppers and stuff; arrange in a 9 x 9 x 2-inch baking pan. Bake in a preheated 350° oven for 40 minutes.
Prepare rice according to directions. Cook and drain broccoli. Mix all ingredients. Pour into a 2-quart casserole or baking pan. Top with onion rings. Bake for 30 to 40 minutes at 350°. Serves 8 to 10.
Cook squash and onion; drain well and mash. Add other ingredients. Put in 2-quart casserole and bake at 350° for 35 to 40 minutes.
Place chicken in 12 x 7 x 2-inch baking dish. Mix orange peel, juice, onion and bouillon granules. Sprinkle chicken with salt, pepper and paprika. Pour orange juice mixture over chicken. Cover and bake at 375° for 50 minutes.
Heat oven to 350°. Grease and flour a large cookie sheet. Beat egg whites and salt until soft peaks form. Add sugar gradually, beating well after each addition. Beat until stiff and glossy. Beat egg yolks and vanilla until thick and lemon colored. Add to egg whites and fold in gently but quickly. Fold in flour. Press through a pastry tube or cookie press, with large plain tip, into strips 2 1/2 inches long onto prepared cookie sheet. (If you don't have a pastry tube or cookie press, shape rounded teaspoonfuls of batter into strips.) Bake 8-10 minutes or until set and very lightly browned on the bottom. remove from sheets and cool on racks. Store in tightly closed tin box. Makes 3 dozen.
Melt margarine in saucepan or microwave. In mixing bowl, add margarine and brown sugar; mix well. Add eggs, one at a time; beat well. Add flour and nuts; mix well. Add vanilla; mix well. Put in greased 9 x 12-inch pan. Bake at 350° for 30 to 35 minutes.
Boil tomatoes until soft; strain through a sieve. Add vinegar, sugar, cayenne pepper, black pepper, cloves, mustard and salt. Boil down until it is 1/4 of its bulk and add cinnamon. Bottle, seal and process. Makes 4 to 5 pints.
Boil sugar, cocoa, milk and butter together over medium heat for one minute. Add cereal, peanut butter and vanilla. Stir fast. Drop on waxed paper to harden.
Place first 4 ingredients in blender. Blend on high until well mixed. Add sugar and blend again. Add ice cubes, three at a time, and blend on high until completely crushed. Pour into cups and serve immediately. Makes 6 cups.
Cream butter, oil, sugar and powdered sugar together; add vanilla, baking soda, cream of tartar, eggs and salt. Mix well. Add flour, 1 cup at a time. Chill for 4 hours. Shape into balls, roll in sugar, then flatten. Bake at 350° for 10 to 13 minutes or until light brown on bottom.