HumbleIntelligence/food-ner-1-Million huggingface dataset:
Drain herring pieces and cut into dices. Discard remaining sauce in jar. Mix thoroughly, but carefully, the herring, potatoes, beets, gherkin, apple and onions. Blend vinegar, water, sugar and pepper well and add to mixture, stirring gently. (Dyed-in-the-wool Swedes fold in a 1/2 cup stiffly-whipped cream at this stage, but it is not necessary; the dish is delicious without it.) Pack mix in chilled mold and refrigerate overnight. Unmold and garnish with sliced eggs. Serve with sour cream beaten stiff and colored with pickled beet juice.
Combine oats, flour, sugar, soda and salt. Add margarine; mix until crumbly. Reserve 1 cup mixture for topping. Press rest into greased 9 x 13-inch pan. Bake 10 minutes at 350°. Remove from oven.
Beat egg whites stiff; add sugar, nuts and vanilla. Drop from teaspoon on greased pan. Bake at 375° for 12 minutes.
Soak cracklins in warm water and let them get soft (about 5 minutes). Mash them in the water to get them into smaller pieces. Add cornmeal and salt (if too sticky, add more meal). Put in greased pie pan and cook at 350° until brown.
Arrange pork chops in bottom of casserole dish. Top with sliced pepper and onion. Pour tomato sauce on top. Bake at 350° for 45 minutes.
Prepare bread stuffing as directed on package; let cool. Simmer chicken, bouillon cube, soup and seasonings until chicken is cooked. In pan, mix flour, butter and 4 cups broth (from chicken). Cook until thick. Add 6 beaten eggs to gravy. Liquid is hot, so add a small portion to eggs, then the balance. (If prepared in advance, the eggs can be added to the cooled mixture of gravy.) Place dressing in 9 x 13-inch pan and top with chicken. Pour gravy over top. Bake at 325° for 40 to 45 minutes.
Several hours before serving: In a small bowl, with spoon stir all ingredients except vegetables; cover and refrigerate.
Cut cream cheese into 8 pieces. Pat dry ham slices and spread cream cheese on ham. Roll up around an onion, refrigerate over night. Slice into small pieces.
Cream together butter, sugar, vanilla, soda (dissolved in 1 tablespoon water) and eggs. Combine flour, dates, nuts, cinnamon and allspice. Add dry ingredients to sugar mixture and drop onto a lightly greased cookie sheet a teaspoonful at a time. Place fairly far apart as they spread quite a lot. Bake at 350° for 10 to 12 minutes.
Break lettuce in bite size. Spread in glass dish. Spread celery over lettuce. Sprinkle onions over celery. Put peas over onions. Add sugar to Miracle Whip and spread over peas. Spread bacon bits over Miracle Whip. Spread shredded cheese over all. Could use boiled eggs for a layer.
Beat eggs, milk, salt and pepper. Flake ham by pressing sides with fork. Place broccoli, ham, cheese and onion in unbaked pie crust. Pour liquid mixture over ingredients in pie crust.
Beat eggs until light. Add other ingredients. Spread in square, greased pan. Bake 25 minutes. Bake in slow oven.
Mix the first 4 ingredients in small, deep bowl. Add boiling water and beat until stiff.
Combine ingredients and refrigerate overnight. Before serving, add 2 to 3 peeled and cut up ripe tomatoes.
Line casserole with Doritos. Combine all other ingredients, except cheese and pour over Doritos. Top with cheese and bake at 350° for 20 minutes or until hot.
Mix margarine and sugar. Add eggs and rest of ingredients. Drop by spoonfuls on cookie sheet. Press down with fork dipped in water. Bake at 350° until brown. May be frosted.
Bring to a boil the onion, tomato soup, sugar, oil, green pepper, vinegar, dry mustard, salt and pepper and pour over carrots. Refrigerate overnight.
Heat chipped beef and frizzle in butter; add soup and milk. Mix well with diced, skinned potatoes. Mix well; season with pepper, onion, mustard and cheese (optional). Pour into casserole. Top with buttered crumbs. Bake 20 minutes in moderate oven at 350°.
Combine first 6 ingredients in small bowl. Set aside. Combine last 3 ingredients in medium bowl; mix until well blended. Gradually add dry mixture until just blended. Pour into greased loaf pan. Bake at 350° for 1 hour. (Sometimes I make cupcakes; baking time is less. Test with toothpick or knife.) Can be iced with buttercream icing; orange-flavored is my favorite.
In a large skillet, cook ground beef with green pepper and onion until the meat is browned and the vegetables are tender; drain. Add next 11 ingredients and mix thoroughly. Add noodles and mix well.
Combine all ingredients in blender. Blend until there are no longer large ice chunks. Pour and serve.
Steam the potatoes in their skins until tender. When they are cool, peel and mash. Immediately add the flour and salt. Knead on a lightly floured board until smooth. Sprinkle on a little more flour if the dough sticks. Form into rolls about the thickness of your thumb. Cut into 3/4-inch sections and press down lightly with fork. Bring a large pot of lightly salted water to a boil. Add the gnocchi and boil until they rise to the top. Make in small batches. Drain and place in warm bowl. Add sauce to coat.
Combine the first 6 ingredients in a large bowl. Mix mayonnaise with soy sauce and curry powder. Add to bowl and toss lightly. Chill several hours and serve over lettuce. Serves 12.
Trim the fat from the tenderloins. If thick, split lengthwise. Combine the remaining ingredients, except the oil, in a bowl. Marinate the pork in the mixture three hours in the refrigerator, turning and basting frequently. Drain and reserve the marinade. Preheat oven to moderate (375°). Transfer the pork to an oiled roasting pan and roast until tender, about forty-five minutes. Simmer the marinade ten minutes. Cut the pork into thin slices and serve on cocktail picks with the marinade as an hors d'oeuvre.
Combine marshmallows and milk in saucepan. Cook over low heat until marshmallows are melted, stirring constantly. Remove from heat. Soften gelatin in cold water 5 minutes. Add softened gelatin, salt and vanilla to marshmallow mixture. Mix well. Chill until partially set, 30 to 60 minutes. Beat chilled marshmallow mixture with electric mixer (medium speed) until smooth. Fold in whipped cream and fruit cocktail. Put in crust.
Cook noodles in salted water as instructed on the package. Drain and rinse under cold water. Pour one tablespoon salad oil over noodles and toss to coat with oil to prevent sticking together. Saute onions and peppers in 3 tablespoons oil or margarine. Add diced, cooked chicken, soup, milk and diced pimento. Cook over medium heat until blended and smooth.
Melt 1/2 cup of chocolate chips and the butter over low heat; cool. Heat oven to 400°. Mix remaining chips, eggs, sugar, flour, baking powder, salt, vanilla, nuts and chocolate mixture. Drop dough by teaspoon 2 inches apart on ungreased baking sheet. Press a marshmallow in center of each. Bake 8 minutes. Makes 4 dozen cookies.
Preheat oven to 500°. Wash and dry filets and cut into serving pieces. Dip in oil and coat with cornflake crumbs. Arrange in single layer in a lightly oiled shallow baking dish so that the pieces do not touch each other. Season. Bake 10 minutes without turning or basting. Serves 4.
In large mixer bowl, combine margarine, sweetener, vanilla and eggs. Beat 2 minutes at high speed, scraping bowl occasionally until well combined. Add flour, cinnamon, salt, soda and water. Beat at low speed until well combined (about 2 minutes). Stir in rolled oats (dough will be soft). Drop by rounded teaspoon 2 inches apart onto ungreased cookie sheet. Bake in 375° oven for 12 to 15 minutes. Yields 42 cookies.
Cook raisins, sugar and water 8 minutes or until thick. Remove from heat; add lemon juice and butter. Let cool.
Saute rice in butter over low heat until rice turns golden (about 10 minutes). Add 2 or 3 cans chicken broth. Bake 1 hour, covered, at 350°.
Mix dry ingredients. Add cereal and then add liquids. Mix together until well blended. Bake at 400° for 20 minutes.
Spread bean dip on a 12-inch service plate. In small bowl mash avocado, lemon juice, salt and pepper. Spread over bean dip. Combine sour cream, mayonnaise and taco seasoning; spread over avocado layer. Sprinkle with cheese, olives, onions and tomato. Serve with tortilla chips. Makes 8 to 10 servings.
Brown the hamburger meat and diced onion in a skillet. Drain. In large saucepan, add meat and onion with other ingredients. May add hot sauce, if desired. Cook on medium-high for approximately 30 to 40 minutes.
Heat soup and cheese until cheese melts. Cool completely. Add mayonnaise and chopped vegetables. Add gelatine, softened with 2 tablespoons water. Makes enough for 3 small bowls. Good served with vegetable sticks or chips.
Heat oven to 375°. Spray 9-inch spring-form pan with nonstick cooking spray. Press cookie crumbs into bottom of spray-coated spring-form pan. Bake at 375° for 7 minutes. Chill in refrigerator or freezer.
Boil together the sugar, margarine and milk. Mix together oatmeal, coconut, cocoa and salt in a bowl. Pour syrup over oatmeal mixture. Stir until thick. Drop teaspoonfuls onto waxed paper. Set until firm.
Sift together flour and soda. Cream shortening thoroughly. Add sugar and cream until fluffy. Add eggs. Alternate dry ingredients and milk. Fold in bananas. Bake in 9 x 13-inch pan or two 9-inch pans at 350° for 30 minutes.
Melt margarine in large frypan. Flour chicken pieces and saute until golden brown on all sides. Remove from pan and place in casserole dish. Pour juice from oranges over top of chicken and add pineapple. Cover and bake at 350° for 40 minutes. Add snow peas and cover. Bake for 10 minutes. Remove cover and add oranges and pepper. Cook an additional 10 minutes. Serve over cooked rice.
Mix hot water and oatmeal together and set aside. Sift all dry ingredients together and make a well in the center. To the well, add eggs, oil and oatmeal mixture and blend thoroughly. Pour into a greased and floured 9 x 13-inch pan. Bake in a 350° oven for 35 minutes.
Boil potatoes until tender (10 minutes); drain. Steam or microwave broccoli until tender.
Combine first nine ingredients and mix well. Add egg yolks and chill well. Form into balls. Fry in 375° oil until golden. Serve with cocktail sauce.
Combine cracker crumbs and butter. Divide in half and put in a 9 x 13 pan. If you need more in bottom of pan, 1 cup is enough for topping.
Slice cucumbers into slices. Also, onions and peppers. Bring everything to a boil for 10 minutes. Place right into jars and seal. Turn jars upside-down to seal.
Spread the bean dip onto platter. Mix avocados with mayo and lemon juice. Put on top of bean dip. Blend sour cream and taco seasoning mix. Put on top of avocado mixture. Layer diced green onions next. Layer tomatoes, then layer black olives next. Top with a layer of grated Cheddar cheese. Serve with plain tortilla chips.
Combine soup, chicken, 1/2 cup cheese and jalapeno pepper. Top half of each tortilla with 1/4 cup soup mixture, spreading to within 1/2 inch of edge. Moisten edges of tortillas with water; fold over, pressing edges to seal. On large baking sheets, arrange filled tortillas. Bake at 400° for 8 minutes. Sprinkle with remaining 1/2 cup cheese. Serve with salsa and sour cream. Makes 4 servings.
Brown onion and beef. In saucepan, mix and heat canned sauces and soups; add meat mixture.
Prepare cake batter according to package directions. Pour into a greased 15 x 10-inch pan.
Mix together; spread on 9 x 13-inch pan. Bake 15 to 20 minutes at 350°; cool.
Saute meat in olive oil to a golden brown; sprinkle flour over top of meat. Chop onion, garlic and bell pepper very fine. Add other seasonings with 1/2 cup of water. Place lid on stew pan and simmer 2 hours. Serves 4. Add package of mixed vegetables, if desired.
Combine last 8 ingredients well. Pour over tomatoes, cover and refrigerate for several hours. Makes about 8 servings.
Combine all ingredients and blend together on medium beater setting until thoroughly mixed together. Pour the mixture evenly into 5 small 2 1/2 x 5-inch loaf pans. Bake at 350° for 15 minutes. Reduce heat to 300° and bake an additional 40 to 45 minutes. Let cool and remove from pans.
Brown beef and onion. Drain off grease. Add soups and mushrooms. Put in 3-quart casserole. Top with mashed potatoes. Cover and bake at 350° for 1/2 hour or until potatoes are light brown and crusty. (Other vegetables may be added.)
Mix wine, mushrooms and green pepper together and add to chopped lobster meat (baked or boiled) in a saucepan and stir constantly for 15 minutes over medium heat. Remove from heat and stir in paprika and pimiento. Add salt and pepper as desired. Transfer to a baking dish and top with a mixture of bread crumbs and cheese; bake in a moderately hot oven for 15 minutes.
Brown and drain sausage. Mix soup, milk, onion, salt, pepper and cheese in a large casserole dish. Layer potatoes, soup mixture and sausage and repeat layers. Bake at 350° for 1 1/2 hours. Serves 8 to 10.
Combine cornbread, bread cubes, nuts and poultry seasoning. Stir in cranberry sauce, butter and egg; toss lightly. Bake in 3-quart casserole at 350° for 45 minutes. Makes 2 1/2 quarts dressing.
Dissolve yeast with 1/4 cup warm water and sugar. Mix together next 4 ingredients. Mix with yeast; let rise 2 hours.
Cook celery and onion in small amount of oil until brown. Add meat; cook until brown. Add salt, pepper, bay leaf and oregano; stir. Add tomatoes and paste; mix well and set aside. Cook noodles; drain.
Melt chocolate bark slowly. Spread peanut butter on Ritz crackers and sandwich the crackers with the peanut butter. Dip each sandwich cracker in melted chocolate, using a spoon to cover the cracker. Place on wax paper, then place in refrigerator for 30 minutes or until hard.
In 1 inch boiling water, heat potatoes and cabbage to boiling. Reduce heat to medium; cover and cook 20 minutes, or until tender. Drain.
Grate potatoes; put in colander. Save starch and pour water out. Fry salt pork and margarine. Beat eggs. Combine all ingredients in a mixing bowl; mix until blended. Grease pan; pour in ingredients. Bake at 325° for 1 hour.
Mix ingredients. Bake slowly in uncooked pie shell until done. Serve with whipped cream.
In large bowl stir together flour, sugar, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Store up to 6 weeks at room temperature or up to 6 months in freezer. Allow to come to room temperature before using, if frozen. Makes about 14 cups mix.
Mix all ingredients together. Bake at 325° for about 20 minutes on ungreased cookie sheet. Makes about 8 dozen medium size cookies.
Cream together butter, cream cheese, Cheddar cheese and onion. Form into balls and roll in pecan chips. Makes 2 balls.
Cook potatoes and onion in salt water until tender. Drain all of water, except small amount. Add milk and margarine. Then add chopped hard-boiled eggs. Cook on low until margarine melts. Add pepper to taste.
Combine flour, sugar and milk. Cook over low heat, stirring constantly until thickened. Set aside to cool. Mix together butter, sugar, Crisco and vanilla. When first mixture is cool, combine with creamed mixture and beat with mixer until it is the consistency you desire for easy spreading.
Cook macaroni until done. Saute onion and pepper. Add ground beef until done. Add spaghetti sauce and hamburger mixture to macaroni. Serves 125 people
Grease 9 x 13-inch pan and spread berries on bottom. Sprinkle with sugar and nuts; set aside.
Spread filling over a 9 x 13-inch pan. Combine flour, sugar, soda and salt. Sprinkle over filling. Blend oil, eggs, vanilla and 1/2 cup nuts; pour over ingredients in the pan. Stir with a fork until blended. Smooth evenly in pan. Bake at 500° for 40 to 50 minutes.
Melt chocolate and butter over low heat. Add remaining ingredients. Pour into cupcake paper-lined muffin tins. Bake at 325° for approximately 20 to 25 minutes.
Mix all ingredients together and sprinkle nuts in a 9-inch pie shell. Bake until firm, about 1 hour, at 350°. (Copied.)
Combine all ingredients and bake at 350° for 30 minutes in a greased 9 x 13-inch pan.
Grease and flour two 8-inch or 9-inch layer pans. Cream shortening; add sugar and eggs. Sift together flour, soda and nutmeg. Add blackberries to creamed mixture. Add dry ingredients and mix well. Pour into pans. Bake in moderate oven at 350° for 35 minutes until done.
Mix milk and lemon juice, stir until thick. Add marshmallows, cherries (cut into quarters) and pineapple. Whip cream and fold into mixture. Line bowl with slices of cake or lady fingers. Pour milk mixture in. Chill well.
Stir well with a wooden spoon. Pour into 3 small or 2 large loaf pans. Batter will be very thick. Sprinkle sugar on top. Bake at 350° for about 40 minutes or longer.
Mix all ingredients together. Pour in pie crust. Bake at 325° until brown.
Mix jello and boiling water; stir to dissolve. Add applesauce and partially thawed berries.
Mix the first 7 ingredients together and boil 3 minutes. Let cool. Then add flour, soda, salt and baking powder. Bake in greased square pan 30 to 40 minutes. Glaze if desired.
Line muffin tins with foil baking cups. Place a vanilla wafer at the bottom of each cup. Mix softened cream cheese, sugar, eggs, and vanilla. Fill each cup 3/4 full. Bake 15 minutes at 350°. Cool and place filling on top. Makes 12 to 14 cupcakes.
Combine all ingredients and pour into unbaked pie shell. Bake at 350° for 30 minutes or until firm. Makes 2 pies.
Beat the lemon juice. Beat eggs and lemon rind together. Add the milk and mix. Combine the sugar, flour and cornmeal. Stir into egg mixture. Add the butter and mix well. Pour into unbaked pie shell. Sprinkle top with nutmeg and bake at 350° for 30 to 45 minutes or until custard is set. Test by inserting silver knife in center. When it comes out clean, the filling is set.
Mix margarine, sugar, cocoa and milk in pot. Boil exactly one minute. Remove from heat. Stir in remaining ingredients and continue to stir until mixture loses its shine. Drop teaspoonfuls on wax paper and allow to harden.
Cook linguine according to package directions. Heat 1/4 cup oil in nonstick skillet. Add 1/2 linguine and salt; cook until lightly browned, turning occasionally. Remove and cook remaining linguine.
Marinate first 5 ingredients for 1 hour. Add macaroni. Serve warm or chilled.
Preheat oven to 375°. Mix the first 3 ingredients. Spread on chicken in a 13 x 9-inch baking dish. Bake 40 to 45 minutes.
Mix cake according to package directions. Fill paper baking cups in muffin tins 2/3 full. Cream the cream cheese with sugar. Beat in egg and salt. Stir in chocolate bits. Drop 1 teaspoon cream cheese mixture into each cupcake. Bake according to cake package directions. Makes about 30.
Cut 1/2 cup of butter or margarine into 1 cup of flour as in pie crust. Sprinkle with 2 tablespoons of cold water. Mix with fork, shape into ball. Roll or pat out into two 12 x 3-inch strips, leaving 3 inches between strips (or leave in one piece). Pastry should be about 1/4-inch thick.
Combine onions, garlic, sesame seed, sweet pepper and soy sauce. Pour over bean sprouts. Combine vinegar, oil, salt and pepper. Add to bean sprout mixture. Mix and chill.
Mix all gently. Garnish with egg slices; sprinkle with paprika. Serves 8.
Mix well and beat about 2 minutes. Bake in greased and floured sheet cake pan for about 30 minutes at 350° or until done.
Place strip of bacon in medium saucepan. Heat until bacon begins to cook. Add drained beans and other ingredients in order given; stir. Beans are done when bacon and onion flakes are tender.
Beat together cream cheese, milk and instant pudding. Spread mixture over cooled cake. Sprinkle pineapple over top, then coconut. Spread on Cool Whip. Sprinkle with nuts.
Melt butter in heavy skillet; stir in sugar. Add almonds and cook, stirring constantly, until mixture is golden and almonds begin to pop. Spread evenly in a jelly roll pan (15 1/2 x 10 1/2). Immediately sprinkle with chocolate chips. Spread. When chocolate is set and cool, crack candy into pieces.
In 9 x 13-inch pan, cook sausage and drain. Spoon over muffins. Beat eggs, add sour cream and pour over sausage and muffins. Sprinkle	cheese over top; dot with chilies. Cover and keep in refrigerator overnight. In the morning, put it in a 325° oven for 1 hour. It's very good!
Squeeze 1 orange. Grind together pulp and rind of orange, seedless raisins and walnuts. In mixing bowl sift together flour, soda and sugar. Add shortening and milk. Beat for 1 1/2 minutes. Fold orange-raisin-walnut mixture into batter. Mix well. Pour into 12x8x2 or 13x9x2 pan which has been well greased and lightly floured. Bake at 350° for 40 to 50 minutes. Drip orange juice over warm cake. Sprinkle with 1/3 teaspoon cinnamon and 1/4 cup chopped walnuts.
Preheat oven to 425°. Beat eggs until light and thick. Add flour, salt and 1/3 cup of milk. Keep beating until all flour is moistened. Gradually add remaining milk and melted shortening; beat 1 to 2 minutes. Fill greased muffin tins a little less than half full. Bake at 425° for 40 to 45 minutes. Serve at once.
Cook spinach and drain. Beat eggs and add spinach, melted butter, flour, salt and pepper. Stir to blend. Fold in cottage cheese and cubed cheeses. Bake at 350° for 1 hour. Serves 4.
Prepare sauce in medium bowl. Sprinkle dry milk over water. Beat until just blended. In medium saucepan, melt margarine over low heat. Blend in flour, salt and bouillon. Remove from heat. Gradually stir in milk. Place over medium heat; stir constantly until thickened. Add mushrooms. Remove from heat. On underneath side of each breast, place 1 or 2 slices cheese and 1 slice ham. Spoon 1 tablespoon of sauce over ham. Fold and secure together. Place in a greased 9 x 13-inch pan. Pour 1/2 of sauce over chicken and bake at 350° for 45 to 60 minutes. Heat the remaining sauce and serve.
Hollow out center of loaf of bread. Place on sheet of foil or cookie sheet. Mix ingredients together with mixer. Pour into center of bread. Cover with foil. Bake at 325° for 1 hour. Cut remaining bread into large cubes to dip into cheese mixture.
In large pan (Dutch oven) sprayed with vegetable spray, melt butter and add marshmallows. Stir until melted. Remove from heat. Add cereal, stir until well coated. Spread into 13 x 9 x 2-inch pan. Use buttered wax paper to spread evenly. Cool. Cut into 24 (2 x 2-inch) squares.
Grease and flour Bundt or tube pan. Sift dry ingredients; set aside. Mix eggs, sugar and oil together until well blended. Fold in zucchini mixture until blended. Bake for 1 hour and 15 minutes at 350°. Cool 10 minutes; remove from pan. Cool and frost with cream cheese frosting. Sprinkle nuts on top.
Boil sugar, cocoa, milk and margarine for 1 minute. Remove from heat. Add salt, peanut butter, oatmeal and vanilla. Add nuts or coconut, if desired. Drop by spoon onto waxed paper.
Cut each biscuit into fourths. Shake biscuits in a bag with granulated sugar and cinnamon. Layer biscuits in greased tube pan. Sprinkle nuts between layers.
Place all ingredients in crock pot and add 1/2 cup of water, cover and cook on low heat for about 8 hours or until dinnertime.
Beat eggs; add sugar, cornmeal, vanilla, butter and vinegar. Mix well. Let set 10 minutes; then stir gently. Pour into pie shell and bake at 350° for 35 to 40 minutes.
Mix jello and cottage cheese together. Add drained pineapple and mix well. Add Cool Whip and serve.
Soften cream cheese to room temperature. Mix together all ingredients adding paprika to make a light pink color and lemon juice to taste. Chill for 4 1/2 hours. Serve with tortilla chips.
Peel and slice turnips; cook with onion in boiling water until tender. Drain off all water; salt and pepper to taste. Add sugar, 1/2 stick butter, flour and milk; mash until smooth. Beat in egg yolks. Beat egg white until stiff; fold into turnip mixture. Place into well buttered 1 1/2-quart casserole. Combine bread crumbs and 2/3 cup melted butter; spread over turnip mixture. Sprinkle with Parmesan cheese. Bake at 350° for about 40 minutes until crumbs are lightly browned. Serves 6.
Mix all ingredients in order listed. Place in casserole; top with cheese and onion rings. Bake 30 minutes at 350°.
Mix well, reserving 1/2 cup cheese for top of bread. Bake at 375° for 30 to 45 minutes.