HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Add the mayonnaise, pickle relish, mustard, garlic salt, Worcestershire sauce and pepper; mix well. Stuff or pipe into the egg whites. Refrigerate until serving. Makes 2 dozen.
Mix together lettuce, cauliflower, broccoli and peas in a large bowl. Blend together salad dressing, dressing mix and sugar; mix into vegetables. Top with bacon bits and shredded cheese. (Other vegetables may be used if desired, such as green pepper, cucumber, carrots, celery or tomato.)
Cream shortening, margarine and sugar. Add eggs, one at a time, beating well after each addition. Fold in flour, 1 cup at a time. Add baking powder with last cup. Blend well. Add pineapple and milk. Beat 3 minutes. Bake at 325° for 1 hour and 20 minutes.
Chicken Filling: Cook chicken with salt, savory, garlic, onion and 4 cups water. Take off broth, remove chicken bones and break meat into 1-inch pieces. Cook a few minutes more. Strain broth and reserve 3 cups.
Cream together butter, brown sugar, eggs and vanilla, then add remaining ingredients, except chocolate chips. Stir in chips. Drop by teaspoon on greased baking sheet. Bake at 375° for 9 to 11 minutes.
Toast the English muffin. Place on a plate. In a skillet, fry the bacon until crisp. Drain on a paper towel. Reduce the heat. Break the egg into the skillet; cook to desired firmness. Slide egg onto the muffin. Crumble the crisp bacon over the egg. Pour excess fat out of the skillet. Heat pizza sauce and pour over egg. Sprinkle cheese over all.
Melt morsels in double boiler, stirring constantly to smooth consistency. Add peanuts and chow mein noodles and mix well. Drop by teaspoonfuls onto waxed paper until hardened. Store in airtight container. Does not need to be refrigerated.
First Layer: Mix flour, margarine and nuts. Pat in a 9 x 13-inch pan. Bake at 350° until golden brown.
Blend all in blender and pour over salad of fresh spinach, mushrooms, boiled eggs and bacon. Sprinkle with grated cheese.
1. Fold in 1 c. chocolate chips. 2. Drop by teaspoons on a lightly greased cookie sheet. 3. Bake 12-15 minutes at 375°.
Pour pie filling in a greased 9 x 13-inch pan. Add pineapple. Sprinkle cake mix over pineapple. Pour margarine over cake mix. Add coconut. Sprinkle pecans over. Bake at 325° for 1 hour. Yields 15 pieces.
Brown ground beef; drain. Combine all ingredients except noodles and cook 1 hour. Add noodles and cook for 20 minutes.
Cut butter into small bits; reserve 2 tablespoons for on top. Dissolve soda in hot water. Stir in molasses. Pour in unbaked shell. Mix dry ingredients: flour, sugar, cinnamon, nutmeg, baking powder and soda. Spread mixture into shell. Bake at 425° for 15 minutes. Reduce to 350° for 25 minutes or until the center is firm. Sprinkle 2 tablespoons mix (reserved) on top. Bake 10 minutes. Serves 8.
Sprinkle yeast on warm water; stir until blended. Stir in 2 teaspoons of sugar; set aside. Combine cottage cheese, onion, dill weed, baking powder, 2 tablespoons of sugar and eggs. Mix well. Add yeast mixture and mix well. Add flour to make a stiff dough. Knead on lightly floured surface until smooth and elastic. Place dough in greased bowl; turn to bring greased side up. Cover; let rise in warm place until doubled (1 to 1 1/2 hours). Punch down. Turn onto floured surface; knead a few times. Divide in half. Shape into bread pans and let rise until doubled. Bake at 350° for 30 minutes. Remove from pans to rack. Brush tops with butter.
Place oil in skillet, about 1-inch. Let it get hot. Cut small hole in center of biscuits with salt shaker lid. Drop into oil. Turn when brown. Brown other side. Drain on paper towel. Roll in sugar, powdered sugar or cinnamon. Makes 20 donuts and 20 holes.
Melt butter; blend in flour. Add milk all at once. Cook and stir until thick and bubbly; cook and stir 1 minute more. Remove from heat. Add ham, onion and mustard. Chill well. Shape mixture into 8 to 10 balls. Roll in bread crumbs. Shape into cone, handling lightly. Combine egg and water; dip cone in mixture and roll again in crumbs. Fry in deep, hot fat (365°) for 1 1/2 to 2 minutes. Drain.
Cook spaghetti and drain. Brown ground beef and onion. Stir in American cheese. Mix all together, then pour into oven baking dish. Sprinkle with Mozzarella and Cheddar cheese. Bake at 350° for 20 minutes.
Empty both mixes into mixer bowl; add eggs, oil and water. Mix on medium speed for two minutes. Add chopped nuts and coconut and mix until well blended. Pour into greased and floured tube or Bundt cake pan. Bake 1 hour at 350°. Remove from oven and cool in pan for 10 minutes on wire rack if possible. Remove from pan and allow to cool completely. Good with powdered sugar or whipped topping.
Mix apples, sugar, oil, eggs and vanilla. Sift dry ingredients together and add to first mixture. If using nuts and/or raisins, add them now. Bake in oblong pan (9 x 13-inch) in a 350° oven for 45 minutes. Serve plain or with whipped cream or Cool Whip.
In saucepan, cook bacon until crisp. Remove and crumble. Set aside. Pour off all but 2 tablespoons drippings. Add remaining ingredients. Mix and stir now and then. Garnish with crumbled bacon. You can double this recipe many times for a crowd.
Beat together the cake mix, butter and 1 egg; press in a greased 9 x 13-inch pan. Mix together the remaining 3 eggs, cream cheese and confectioners sugar; pour over cake mix layer. Bake in a 350° oven for 40 minutes. Leave in pan to cool 1 hour before slicing.
Tear lettuce into small pieces. Place in 9 x 13 glass pan. Layer rest of ingredients in order given. Add sugar to mayonnaise and spread over top. Top with grated cheese. Cover and refrigerate 8 to 12 hours or overnight.
Mix sugar, cinnamon, nutmeg, ginger and salt. Set aside. In a separate bowl, with a hand wire whip, whip eggs for 10-15 seconds. Add in vegetable oil, water and pumpkin. Add to sugar & spices and mix for 60 seconds. Gradually add to flour and baking soda. Fold in pecans.
In mixing bowl, beat together zucchini, sugar and eggs. Add cooking oil and mix well. Stir together the flour, cinnamon, baking soda, nutmeg, baking powder, lemon and salt. Stir in zucchini mixture. Pour into oblong cake pan. Bake at 325° for about 60 to 65 minutes.
In large Dutch oven, place cabbage, sauerkraut and pork chops. Sprinkle with salt and pepper. Add bay leaf, mushrooms and water; cook, covered, for 1 hour and 30 minutes, or until chops are tender. Cool mixture, then remove bones from chops. Cut chops into bite size pieces. Refrigerate all until 1 hour before serving, then peel and slice kielbasi about 1/2-inch thick and add to cabbage with pork and tomato sauce. Cook, covered, about 1 hour, or until pork is tender and stew is piping hot. Serve with boiled potatoes.
Combine first 5 ingredients, mixing well. Divide into 3 equal portions. Roll each into an 11-inch log. Roll in powdered sugar and wrap in plastic wrap. Refrigerate until firm. Cut in 1/2-inch slices. Can be frozen. Makes 5 dozen.
Mix together the ketchup, lime juice, scallions, celery, Worcestershire sauce and Tabasco sauce. Fold in the bananas. Chill for 30 minutes. Serve in lettuce cups or sherbet cups. Serves 6 to 8.
Prepare and bake cornbread as directed on package. Crumble into a large bowl. Mix with other ingredients and chill. Keeps well.
Brown meat; drain. Stir in beans, sauce, sugar, salt and onion. Pour into a 2-quart casserole. Cut biscuits in halves to form 20 halves. Place, cut side down, over meat mixture. Sprinkle with cheese. Bake at 375° for 30 minutes.
Bring to a boil the Karo and sugar. Add peanut butter and Rice Krispies. Press into a 15 x 10-inch jelly roll pan (greased). Cover with melted chocolate chips.
Melt butter in boiling water. Add flour and salt all at once; stir vigorously. Cook, stirring constantly, until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Add eggs, one at a time, beating vigorously after each until smooth. Drop dough by heaping tablespoonfuls 3 inches apart on greased cookie sheet. Bake in very hot oven (450°) 15 minutes, then in slow oven (325°) 25 minutes. Remove cream puffs from oven; split. Turn oven off and put cream puffs back in oven to dry out, about 50 minutes. Cool on rack.
Soften cream cheese and butter. Blend well. Combine flour and sugar. Add to butter mixture. Add vanilla and mix well. Shape into small balls and place on ungreased cookie sheet. Press chocolate chips or pecans into each cookie. Bake at 350° for 12 minutes or until lightly browned. Yields 5 to 6 dozen.
Sprinkle salt over thinly sliced cucumbers and let set for 1 hour. Dissolve sugar in vinegar and add rest of ingredients to cucumbers, slicing onion and pepper thinly. This makes a nice and crispy pickle and will keep indefinitely in the refrigerator.
Blend ingredients. Bring mixture to a boil and simmer for at least 1/2 hour.
Combine dry ingredients in large mixing bowl. Add eggs and oil and stir until dry ingredients are moistened. Do not beat. Stir in vanilla, chopped nuts and bananas. Spoon batter into 3 well-greased and floured 9-inch pans. Bake at 350° for 25 to 30 minutes.
Cream butter and shortening. Gradually add sugar, beating until light and fluffy and sugar dissolves. Add egg yolks, beating well. Combine buttermilk and soda.	Stir until soda dissolves. Add flour to creamed mixture alternately with buttermilk mixture, beginning and ending with flour. Stir in vanilla. Add 1 1/2 cups walnuts and coconut, stirring well. Beat egg whites (at room temperature) with cream of tartar until stiff peaks form. Fold egg whites into batter.
Bake the pie shells. Cook the pineapple, sugar and flour until it thickens. Cool, then add the coconut and pecans. Divide the bananas into the pie shells. Pour pineapple mixture over the bananas. Top with Cool Whip.
To ice, mix all remaining fruit gelatin in package with egg whites, sugar, cream of tartar and water. Place over boiling water and beat with electric mixer on high speed or rotary beater until icing holds stiff peaks. Remove from over boiling water and beat about 1 minute longer.
Dissolve Jell-O in hot water. Stir in Eagle Brand milk, half and half, strawberries, bananas and vanilla. Add milk and make by freezer directions. Makes 1 gallon.
Cook rice in boiling water for 8 minutes. Stir, add margarine and milk; cook for 45 minutes to 1 hour. Beat eggs, sugar and extract. Remove rice from heat and slowly add egg mixture. Sprinkle with cinnamon.
Mix softened oleo, sugar and onion with corn, cornbread mix and 1 egg, beaten. Put in casserole and cover with sour cream. Bake at 350° for 45 minutes.
Cream butter and sugar; add beaten egg yolks. Sift flour and cinnamon together and add to mixture. Spread thin on a large cookie sheet that has been lightly greased. Press chopped pecans into dough. Spread beaten egg white over top. Bake 1 hour at 300°. Check after 45 minutes. Do not cook until brown as they will taste scorched. Cool and then slice in slender pieces.
Cream butter and sugar in a large mixer bowl. Add eggs and vanilla; blend well. Combine flour, cocoa, baking soda and salt; blend into creamed mixture. Stir in finely chopped nuts, if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350° for 8 to 9 minutes. (Do not overbake. Cookies will be soft. They will puff during baking and flatten upon cooling.) Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely. Makes about 4 1/2 dozen.
Mix well (will be thin). Bake in muffin pans for 12 to 15 minutes at 450°.
Prepare potatoes as directed on package. Mix in other ingredients. Cover and refrigerate overnight. Uncover and bake for 1 hour at 350°.
Saute celery, green peppers, mushrooms, and onions in butter. Cook chicken and save broth. Cut chicken into bite size pieces. Cook noodles in broth. Drain. Layer noodles, chicken, and other ingredients. Save 1/2 c. cheese for top. Bake 35 minutes at 350.
Mix all ingredients in a bowl. Beat until whites are very stiff, then bake in moderate oven ten minutes.
Heat oven to 450°. Mix milk, Bisquick, cheese and 1/4 teaspoon garlic powder until soft dough forms. Beat vigorously for 30 seconds.
Cook squash and onion until tender. Remove from heat, drain off any excess liquid. Then mash squash and onions; add salt, pepper and butter. Add cracker crumbs, half of the cheese, milk and egg. Stir until well blended. Pour into greased casserole dish. Bake at 350° until set, about 45 minutes, sprinkle rest of cheese on top and return to oven until melted and lightly browned.
Place cut up chicken in the bottom of a baking dish. Pour rice over chicken. Sprinkle package of Lipton soup over rice. Mix all soups with equal parts of water. Mix until smooth, and pour over rice and chicken. Cover tightly, with lid or foil, and bake at 375° for approximately 2 hours or until rice and chicken are done.
Brown ground meat, drain and let cool. Put ground meat in bottom of 9 x 12-inch pan. In bowl, mix taco seasoning mix and sour cream, then put on top of ground meat. Place lettuce, tomato and onion on, then top with shredded Cheddar cheese. Enjoy with tortilla chips.
Saute whole mushrooms in butter. Set aside. Cook spinach and drain. Combine spinach, butter, onion salt, garlic powder and pepper. Place in a 10-inch quiche or pie pan. Sprinkle with 1/2 cup cheese. Arrange sauteed mushrooms over spinach. Cover with remaining cheese. Bake at 350° for 20 minutes.
Mound apples in buttered 9-inch pie plate; sprinkle with orange juice. Combine sugar, flour, spices and dash of salt. Cut in butter until mixture is crumbly; sprinkle over apples. Bake at 375° for 45 minutes or until apples are tender and top is crisp.
Mix crumbled cornbread and all other ingredients together, put in casserole dish (2 1/2 qt.) and bake at 400° for 45 minutes or until brown. Chicken parts and mushrooms may be added if desired. 10 to 12 servings.
Cook rice. Saute onion in oleo and add rice and uncooked broccoli. Boil or bake chicken breasts; then debone and cut up into bite size pieces. Add to mixture. Add soup and Cheez Whiz. Mix well. Bake in a buttered casserole about 30 minutes at 350°.
Put the orange extract and the sugar in coffee. Keep warm. Top with Cool Whip mixed with nutmeg and cinnamon.
Boil chicken; debone and chop. Cook sausage. Cook rice as directed on package using chicken broth. Combine all ingredients and top with cracker crumbs or bread crumbs. Bake at 375° for 30 minutes. (Use chicken broth as needed.)
Butter or grease casserole dish. Drain asparagus. Make layers of asparagus, eggs and cheese. Salt and pepper to taste. Repeat. Add cream of mushroom soup. Top with crumbs. Bake, uncovered, at 325° for 30 minutes.
Soak the ingredients overnight. Next morning, add 1/4 cup oil. Mix well. Add extra water a little at a time to make lighter waffles. Bake in waffle iron on high. This recipe is for a large crowd.
Combine flour, cinnamon, soda, salt and baking powder, mixing well. Set aside. Beat together oil and sugar. Beat in eggs one at a time. Mix dry ingredients with wet ones. Add vanilla, sherry, zucchini (leave peel on unless tough) and lemon peel. Mix in nuts and raisins. Turn into well-greased 10-inch tube pan or 9-inch Bundt pan. Bake at 325° for 1 hour and 15 minutes or until a pick comes out clean when inserted in cake.
Cut beef into thin strips. Combine soy sauce, garlic and ginger. Add beef. Toss and set aside. Heat oil in wok. Add beef and toss over high heat until browned. Add vegetables and cook 10 minutes. Mix cornstarch with water and add to beef. Stir and cook until thickened. Add tomato wedges.
Put cheese on top of chicken in a 9 x 13-inch pan. Mix soup and milk and pour over the cheese. Top with dry stuffing. Cover tightly with foil and bake at 350° for 1 1/2 hours. Makes 6 to 8 servings. This can be easily cut in half or doubled.
Cream butter and sugar. Add eggs, lemon extract, flour and 7-Up. Grease and flour Bundt pan very good. Bake 1 hour and 15 minutes at 325°. Do not underbake. Make sure all ingredients are room temperature.
Cook sausage until browned; drain all drippings except 2 tablespoons. Saute onion in drippings until tender. In a greased 9 x 13-inch baking dish, layer the ingredients. Begin with 1/2 of the bread, then 1/2 sausage, 1/2 onions and 1/2 cheese. Repeat layers. Beat together the eggs, milk, salt, pepper and dry mustard, then pour over the layers. Cover and refrigerate for at least overnight before cooking. When ready to bake, remove dish from refrigerator 1 hour before baking to bring to room temperature, then bake at 350° for 50 minutes. Serves 10 to 12.
Break up tomatoes, placing about 1/2 the amount in baking dish. Place chicken steaks on top of tomatoes. Slice onions and peppers into strips about 1/2 inch wide. Place on top of meat. Pour remainder of broken-up tomatoes and juice on top. Sprinkle with salt and pepper as desired. Bake at 325° for 1 1/4 hours, tightly covered with foil.
Beat eggs well. Add sugar and vanilla. Mix well. Add flour with baking powder and salt. Add bread, dates and nuts. Place in greased baking dish. Bake at 325° for 45 minutes or until brown. Serve with whipped cream.
Brown meat and onion; drain. Add flour, salt, pepper and mushrooms. Simmer 5 minutes. Add soup; simmer 10 minutes. Stir in sour cream and noodles; sprinkle with parsley.
Put ingredients in layers. Lettuce in the bottom and peas on top. Spread 1 pint mayonnaise on top. Sprinkle with 1 or 2 tablespoons sugar. Cover with Romano or Parmesan cheese. Garnish with crumbled bacon or Bac*Os. Make 24 hours in advance.
Sift dry ingredients together. Beat eggs well. Gradually add in oil and sugar. Add vanilla. Combine with flour mixture. Add grated zucchini.
Cook sausage until browned; drain off excess fat. Separate crescent dough into 8 triangles. Place in an ungreased 12-inch pizza pan with points toward the center. Press over bottom and up sides to form a crust; seal perforations. Spoon sausage over crust. Sprinkle with potatoes. Top with Cheddar cheese.
Dice and brown the chicken in oil. Follow directions for cooking the soup. When the soup is done, add 1/2 of the package of cheese. Cook until melted.
Dissolve yeast in warm water in large bowl. Add salt and sugar. Stir in flour. Add enough flour to make dough thick enough to knead. Turn on floured board and knead 5 to 7 minutes. Place in greased bowl, turning to grease. Cover; let rise in warm place until double (about 1 to 1 1/2 hours). Punch down. Divide into 2 balls. Let rest on lightly floured board, covered, 5 minutes. Grease hands and cookie sheets. Shape into 2 long French loaves. Make diagonal slits in top with razor blade or sharp knife. Cover; let rise until double (1 1/2 hours). Bake in moderate oven. When lightly browned, remove from oven. Smooth over tops and sides of loaves, 1 slightly beaten egg white. Return to oven for 2 minutes.
Saute onion and green pepper in butter until onion is tender. Stir in curry powder, slightly beaten egg, salt, pepper and cayenne. Mix into hot rice; sprinkle with chopped olives if available.
Cream sugar, oleo and egg and mix thoroughly. Add flour and soda. Gradually add vanilla. Roll in logs, about 2-inches in diameter. Make 4 to 5 rolls. Freeze and slice thin as needed. Cook in oven at about 350°.
Drain juice from pineapple and cherries. Combine and add 1 package each of cherry and strawberry jello. Bring to a boil, stirring lightly just to mix. Put in refrigerator; chill until it begins to thicken. Fold in pineapple, nuts and cut up cherries. Add the 2 regular size bottles of chilled Cokes. Stir lightly to mix, then chill for several hours until firm.
Mix Crisco and sugar; add egg yolks. Then add dry ingredients. Add orange juice and work as a pie crust. Roll dough out on floured board rectangle shape. Cut dough into 2-inch squares, then spoon small amount of jam on each square. Fold two opposite corners overlapping each other. Bake on ungreased cookie sheet at 350° until light brown. When cool, sprinkle with powdered sugar.
Cut fat from pork chops, if necessary. Place chops in large shallow baking dish. Combine the remaining ingredients; pour over chops. Bake at 350° for 1 hour. Baste occasionally while baking.
Mix well the oleo, oil, sugar and eggs. Add dry ingredients. Add vanilla. Drop by teaspoon onto greased cookie sheet or roll dough out and cut with cutter. Makes large batch. Bake at 350° for 10 to 12 minutes.
Peel and cut potatoes into bite size pieces. Wash and cut cabbage into bite size pieces. Place in medium saucepan and cover with water. Add salt, pepper and margarine. Cook until potatoes and cabbage are tender. Serve hot.
Mix seasoning and salt and pepper to taste with hamburger or any seasoning you like. I also use Lipton onion soup mix or herb soup mix (1 package). Add raw egg to meat and seasonings and mix thoroughly.
Mix jello, hot water, cold water; let cool. Add sherbet, pineapple, and mandarin oranges. Use juice from pineapple and oranges. Let set till firm.
In chafing dish, flambe pan or large skillet. Melt brown sugar and butter; add bananas. Roll bananas in melted sugar and butter. Sprinkle with cinnamon, then saute until tender. Add banana liqueur and warm a few seconds and flambe. Baste bananas until flame is out. Serve banana slices and sauce over ice cream. Serve immediately. Yields 6 servings.
Prepare the package of fudge brownies according to box directions. Add vanilla extract, walnuts and cashews. Mix well. Spread in well-greased 15 x 10 x 1-inch pan. Bake in preheated 400° oven 10 to 12 minutes. Cool. Cut crosswise into three equal parts. Put layers together with layer of raspberry jam and chocolate frosting. Spread remaining frosting on top and garnish with coconut.
Cream the margarine, Crisco and sugar. Add eggs, one at a time. Alternate cake mix and milk. Bake at 350° for 40 to 45 minutes in a 9 x 13-inch pan or tube pan.
Combine ingredients and pour into pie crusts. Cook in oven at 325° until done.
Brown meat in a large pot, then add garlic and saute. Add next 6 ingredients and add enough water to cover. Simmer until the meat is tender. Peel and cut the raw vegetables, then add to stew with drained beans. Cook until vegetables are also tender. Remove the bay leaves before serving.
In a large bowl, beat the egg yolks until light yellow. Add the corn, flour, salt and pepper. In another large, grease-free bowl, use an hand-held electric mixer set at medium-high speed and beat the egg whites until they just start to form stiff peaks when the beaters are lifted. Using a rubber spatula, fold 1/3 of the beaten egg whites into the corn mixture to lighten it. Fold in the remaining egg whites. Heat the oil to 375° in a deep-fat fryer or a heavy saucepan. Drop the batter from a measuring tablespoon into the oil. Only cook 5 to 6 at a time, turning occasionally so that they brown evenly. Using a slotted spoon, remove the fritters to several layers of paper towels to drain. Keep warm in a 250° oven until ready to serve. Makes 4 servings.
Prick chicken parts on all sides with a fork. Marinate chicken, turning occasionally for at least 2 hours. Bake at 350° for 50 minutes, uncovered.
Core, rinse and drain lettuce. Chill in disposable plastic bag or plastic crisper. Clean mushrooms with damp paper towels; trim stems. Slice lengthwise. Combine clam juice, oil, vinegar, salt, tarragon and Tabasco in large jar or juice container; cover and shake well. Add mushrooms and onion. Shake to coat. Chill. Tear enough lettuce to make 5 cups. Chill remainder for use another time. Cut tomato into wedges. Combine with lettuce and mushroom mixture in large salad bowl; toss lightly. Add fresh clams to taste. Makes 5 to 6 servings.
With fork, stir until crumbly the flour, brown sugar, nuts and butter. With spoon, reserve enough to fill a cup and press the rest into an 8 x 8 x 2-inch pan. Bake in preheated 350° oven for 12 to 15 minutes. Beat together remaining ingredients until smooth. Pour into crust. Sprinkle with saved topping. Return to oven for 25 minutes. Cool completely. Cut into bars. Store in refrigerator.
Heat oven to 350°. Melt butter and pour in 9 x 13-inch pan or jelly roll pan. Cover bottom. Sprinkle cake mix over butter. Sprinkle marshmallows, chocolate chips and Cheerios.