HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash spinach in lukewarm water. Wrap well and chill in refrigerator to crisp. Combine oil, sugar, vinegar, onion, salt and mustard; beat until dressing is thick and syrupy and sugar is dissolved. Tear spinach into bite size pieces. Add the bacon, water chestnuts and 4 of the boiled eggs (chopped). Pour dressing over all; let stand 1/2 hour. Slice remaining eggs and use to garnish top of salad.
Mix and let stand overnight, then roll, cut and bake at 350° for 8 to 10 minutes.
Save 1/2 cup noodles. Mix all ingredients together. Bake at 350° for 30 to 45 minutes. Sprinkle remaining noodles and cashews on and bake for 5 more minutes.
Soften bread in milk. Add eggs, salt, flour and onion. Add to meat; mix well. Shape into small balls. Put tomato juice in pan; bring to boil. Add balls; cook on medium for 10 minutes, then simmer for 1 hour. Add cooked spaghetti.
Brown pork chops (in Crisco) on both sides in skillet. Peel and cut up potatoes. Put around edges of skillet between and under pork chops. Add celery, green pepper and onions. Add oregano to tomato juice and pour over chops and potatoes. (Try to cover potatoes with sauce.) Cover skillet and simmer on low 30 to 45 minutes or until potatoes are tender.
Spread pie filling evenly in baking dish. Pour pineapple over filling. Sprinkle dry cake mix over top. Sprinkle pecans over cake mix. Pour margarine evenly over layer. Bake 1 hour at 350°.
Scald milk; stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Add lukewarm milk mixture, eggs and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover with cloth. Let rise in warm place until doubled in size, about 30 minutes.
Thoroughly cream shortening, sugar and vanilla. Add egg. Beat well. Sift together dry ingredients. Add to creamed mixture alternately with sour cream. Stir in candied fruit and nuts. Drop by teaspoon on a greased cookie sheet. Bake at 350° for about 10 minutes. Makes about 3 dozen.
Let meat and seasonings cook until tender, then add the remaining ingredients. Cook slow. Keep lid on until done.
Combine first five ingredients; sift together three times. Combine milk, vanilla and butter. Add to dry ingredients, beat until smooth. Stir in chopped nuts. Spread in a buttered 6-cup casserole. Mix brown sugar and cocoa; sprinkle over batter. Pour boiling water over cake. Bake at 350° for 50 minutes.
Cook and cool macaroni shells. Combine Italian dressing and milk. Pour over macaroni, chicken and vegetables. This is great as a meal in itself.
Cream margarine, cheese and sugar until light. Add salt and flavorings; beat. Add eggs, one at a time; beat after each. Add flour; mix. Pour into greased tube pan. Bake at 325° for 1 1/2 hours.
Mix dry ingredients together. Set aside. Mix pumpkin, eggs, oil and water well. Add dry ingredients a little at a time. Stir in pecans. Grease and flour 1 loaf pan. Pour in batter. Bake 1 hour at 325°.
Pick meat off bones when cooled. If necessary, cut in bite size pieces. Add rest of ingredients. Mix thoroughly and pour into a good size casserole. Bake at 350° for 1 hour. Serves 10 to 12 people.
Beat eggs in mixture until fluffy. Add sugar beating continuously for 20 minutes. Add dry ingredients, beat another 3 minutes. Add anise seed. Drop onto well-greased and floured cookie sheet and form a round cookie by swirling dough with spoon. Let stand to dry 8 hours or overnight. Bake in 325° oven about 15 minutes. Makes 3 1/2 dozen.
Precook celery 5 to 6 minutes in boiling water, drain and mash. Brown green onion, mushrooms, bean sprouts and garlic. Add water chestnuts, shrimp, chicken, chicken broth, soy sauce and sesame seed. Heat. If too watery, add 2 tablespoons cornstarch. Let mixture cool. Spoon into square skins then fold in sides and then end. Mix egg with fork and spoon on remaining end. Glue into rest of skin. Fry until brown.
For a 9-inch pie plate, make crust by crushing the graham crackers; mix with the melted oleo and sugar.
Mix together. Let rise in refrigerator 4 hours or overnight. Roll out and let rise about 2 1/2 hours. Don't work too much flour into them. Kind of sticky when putting on board. Bake at 400° until brown.
Mix together all ingredients. Pour into greased iron frying pan. Bake at 400° for 35 minutes.
Separate eggs and beat egg whites until stiff; set aside. Cream margarine and shortening. Add sugar; beat until smooth. Add eggs to creamed mixture and mix well. Sift flour and soda together. Add flour mixture to creamed mixture alternating with buttermilk. Fold in nuts and coconut. Add egg whites and vanilla.
Mix ingredients. Drop from teaspoon onto well-greased cookie sheet. Bake in moderate oven (350°) for 8 minutes. Cool slightly; remove to rack.
Saute garlic, onion and anchovies in Wesson oil and melted butter until garlic is lightly browned. Stir frequently. Add liquids and seasonings. Simmer 30 minutes. Add clams last 5 minutes. Serve over linguine.
Melt butter in a saucepan. Brown meat. Add onion and cook until transparent. Stir in remaining ingredients, except flour and milk. Cover and cook over low heat until vegetables are tender, about 20 to 25 minutes. Combine flour with 1 cup of the milk. Stir into soup mixture. Boil a minute or so. Add remaining milk and heat, stirring frequently. Do not boil after adding milk.
Place fillets in a single layer on a well-greased baking platter. Brush fish fillets with juice. Combine remaining ingredients. Broil fillets about 4-inches from heat source for 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from heat and spread with cheese mixture. Broil 2 to 3 minutes or until lightly browned. Makes 6 servings. Contains approximately 327 calories per servings.
Make cake by directions in 13 x 9-inch pan. When cake is done, poke holes in top. Pour milk and cream of coconut on top of cake. Refrigerate overnight. Put Cool Whip and fresh coconut on top.
Combine all ingredients in blender and blend until smooth. Fill each cup with about 1/4 cup of yogurt mixture. Place cups in freezer until partially frozen, about 45 minutes. Insert sticks. Freeze until firm, about 1 hour. To serve remove from cups. Makes 10 Tootie Fruity Pops.
Preheat oven to 325°. Combine 1 cup flour and 2 tablespoons confectioners sugar; add butter. Cut in until mixture resembles coarse crumbs. Pat into buttered 9 x 13-inch baking pan. Bake until crust is lightly brown, about 15 minutes.
Cook carrots in salted water. Meanwhile, cook onion in 3 tablespoons butter until soft. Stir in soup, salt, pepper, cheese and carrots. Place in greased 2-quart casserole. Toss bread stuffing, mixed with 1/2 cup melted butter and spoon over carrots. Bake in moderate oven (350°) until thoroughly heated, about 20 minutes.
Combine sauce, onion, and spices together and cook. Cook pepperoni in skillet and drain. Add to sauce. Simmer for one hour. Cook noodles in boiling water for 12 minutes, drain. Mix cheeses and add egg. Stuff noodles with cheese mixture. Put a little sauce in bottom of 9x13-inch casserole dish or baking pan. Place stuffed noodles in pan and pour remaining sauce over top. Sprinkle top with additional Mozzarella cheese if desired. Bake for one hour at 350°.
Pick crabmeat, removing all shell fragments. Gently mix with cracker crumbs. Add egg, then the mayonnaise, mustard, Old Bay and other seasonings. Combine all these ingredients, taking special care not to disturb the crabmeat. Let mixture sit in the refrigerator for at least 1 hour. Deep fry or broil in oven. Perfect with cole slaw. Form into round cake balls.
Slice green tomatoes to 1/4-inch thickness. Sprinkle with salt, pepper and brown sugar. In one bowl, beat eggs and add milk. In another bowl, combine cornmeal and flour. Dip tomatoes in egg mixture and then coat with cornmeal/flour mixture. Heat oil in skillet and brown tomatoes on both sides. Make sure the oil is hot enough before you begin frying.
Put cereal, paprika, salt and pepper in a large plastic bag and shake to blend well. Brush chicken on both sides with mayonnaise and put 1 piece of chicken at a time in bag; shake to coat well. Place on rack in broiler pan and bake at 425° for 10 to 45 minutes or until golden brown and tender. Serves 4 to 6.
Combine pudding mix, powdered sugar and milk in small bowl. Beat slowly with rotary beater or at lowest speed of mixer. Mix well about one minute. Fold in whipped topping. Spread on cake at once. Refrigerate.
Spray large microwave bowl with Pam. Place marshmallows in bowl. Microwave 2 minutes on High. Coat a wooden spoon with Pam. Stir cereal into marshmallows. Spray hands with Pam and press into square or rectangular pan. Makes 16 servings.
Combine flour, sugar, salt and raisins. Mix butter, egg and milk. Add yeast which has been dissolved in the warm water. Add the milk mixture to the flour mixture. Then roll into oblong shape and brush with some melted butter. Sprinkle with sugar and cinnamon. Roll jelly roll fashion and slice. Let rise until soft (about 1 1/2 hours) to touch and bake in 400° oven until brown. Glaze with confectioners sugar, milk and butter mixture. Roll real thin.
Melt chocolate and butter in double boiler. When cool, add 1 teaspoon of salt, marshmallows and nuts. Drop on foil or place in loaf pan and cut in squares.
Cook onion and ground beef in fat until brown; season with salt, pepper and Worcestershire.
Brown hamburger meat and onion together. Drain fat off. Grease 8 x 6-inch pan or larger. Line with tortillas. Don't let any stay above mixture you pour in. Pour meat mixture over tortillas. Mix together Ranch Style beans, chicken soup and enchilada sauce. Pour over meat. Sprinkle cheese over bean mixture. Add another layer of tortillas. Pour tomatoes and pepper over tortillas. Bake at 350° for 1 hour.
Cream together oil and honey. Blend in milk, eggs and vanilla. Stir in flour and baking powder until blended.
Fry pork sausage and drain. Slice green chilies. Line an 8 x 8-inch baking dish with cooked pork sausage. Cover with sliced Mozzarella cheese and sliced green chilies. Top with whipped up eggs. Bake for approximately 45 minutes at 350°.
Place olive oil in pot. Add garlic. When garlic is golden, add parsley. Add chicken and brown on all sides over moderate flame. When chicken is well-browned, add wine, pepper and salt. Cook until wine is almost evaporated. Add water and simmer about 45 minutes until chicken is done.
Cut bread lengthwise. Spread evenly with butter or margarine. Gently shake and spread liquid Italian dressing over butter and bake in 350° oven 10 minutes or until desired doneness.
Scrub potatoes, leaving skin on. Cut each potato into 8 wedges. Melt butter in large pie plate. Dip wedges into melted butter and arrange in a donut pattern. Combine cheese and spices. Sprinkle evenly over potatoes.	Bake at 375° until potatoes are just tender.
Preheat oven to 325°. Place graham cracker crust on baking sheet. Set aside. Whisk together condensed milk, egg substitute and lime juice. Pour mixture into crust. Bake until center looks set but still slightly quavery, like gelatin, about 15 minutes. Cool completely on wire rack. Transfer to refrigerator and chill completely, about 1 to 2 hours. Spread whipped topping over cooled pie.
In skillet, saute until golden brown Ramen noodles (use 1 or 2 flavor packages to taste), butter, almonds and sesame seed.
Dissolve yeast in warm milk. Mix ingredients together. Cover and let dough raise, punch down; let dough raise again, punch down. Roll dough out and add a mixture of brown sugar, granulated sugar, melted butter and cinnamon. Put rolls in greased pan and let raise until double. Bake at 350° to 375° for 20 to 25 minutes.
Drop cabbage into boiling water and cook 5 minutes. Drain, put half of the cabbage in a buttered casserole dish. Sprinkle with half of salt, sugar and pepper. Add flour, cheese and half of margarine. Top with remaining cabbage. Sprinkle on the bread crumbs mixed with 1 1/2 tablespoons melted margarine. Bake in a 350° oven until brown.
In double boiler, heat 3 cups heavy cream with the vanilla bean. In a bowl beat sugar with egg yolks until light and creamy. Remove vanilla bean and stir warm cream into the egg yolks carefully and slowly. Return mixture to double boiler. Stir constantly until the custard coats the spoon.
Preheat oven to 425°. In a medium bowl, combine Eagle Brand milk, water, salt and vanilla. Add eggs and mix well. Pour into pie shells. Sprinkle with nutmeg. Bake 10 minutes. Reduce heat to 300°. Bake 30 to 45 additional minutes, or until knife inserted in middle comes out clean. Cool at room temperature. Refrigerate leftovers.
Beat eggs. Add sugar and salt; mix well until sugar is all melted. Sift flour and cream of tartar together; add to mixture, then beat well. Add soda, dissolved in warm water. Spread into greased and floured jelly roll pan or cookie sheet. Cook for 10 to 15 minutes at 375°. Turn onto towel; spread jelly of choice and roll up quickly.
Heat oven to 350°. Grease loaf pan by spraying with no-stick spray. Empty Bix-Mix into large bowl. Stir in water and beat with wooden spoon until smooth. Add remaining ingredients, except 1/2 cup cheese and butter. Mix thoroughly. Pour into pan. Sprinkle with remaining cheese and dot with butter. Bake 40 to 45 minutes. Cool in pan for 10 minutes. Remove from pan and cool on rack before slicing.
Grind peppers with fine blade. Mix sugar and vinegar and bring to a boil. Boil 2 minutes. Add pectin. Add food coloring. Serve with roast pork or lamb or use as a spread for crackers by mixing with cream cheese.
Wash potatoes; rub with oil and bake at 400° for 1 hour or until done. Crumble next 6 ingredients. Beat well. Stir in beer. Set aside. Cut potatoes into wedges. Dip in batter and deep fry (375° oil) until brown.
Combine peanut butter and butter and stir over medium-low heat until melted. Remove from heat, stir in sugar, eggs and vanilla. Combine flour and baking powder; stir into mixture. Spread batter in greased and floured 9 x 13-inch baking pan. Bake at 350° for 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Makes 24 bars.
Spray large oblong casserole dish with Pam. Layer bottom of dish with dried beef. Wrap each chicken breast with bacon and place on top of dried beef. Mix sour cream and cream of mushroom soup together. Spread this mixture evenly over wrapped chicken. Bake at 200° for about 4 hours. The chicken will have a pinkish color when done, but does not need further cooking, as it will be well-cooked.
Cream together Crisco and sugar. Add eggs, one at a time, beating well after each addition. Mix both flours together with fork to blend. Add flour, alternately with milk. Add the vanilla or 2 teaspoons vanilla and 1 teaspoon lemon. Pour into a greased and floured tube pan. Bake 1 hour at 325°, then 10 minutes at 400° to brown.
Preheat oven to 500°. Season meat with meat tenderizer and put garlic puree on top; sprinkle with pepper. Place meat on a rack in a roasting pan. Bake at 500° for 5 minutes per pound. Turn oven off, leave meat in oven 2 hours. Meat will be perfectly pink in center and delicious.
Heat oven to 350°. Grease and flour 9 x 13-inch pan. Beat all ingredients in large mixer bowl on low speed, scraping bowl constantly, for 30 seconds. Beat on high speed for 3 minutes, scraping bowl occasionally. Pour into pan. Bake until well done, 60 to 65 minutes.
Drain oranges. Do not drain pineapple. Stir oranges, pineapple, pecans and 1/2 tub of Cool Whip thoroughly. Stir Jell-O and boiling water until Jell-O dissolves. Pour Jell-O into fruit and Cool Whip mixture. Stir until smooth (no Cool Whip lumps). Pour into pie crust. Refrigerate. Top with remaining Cool Whip when Jell-O has set.
Spread 2 slices of bread with mustard. Add ham, cheese and tomato slices. Cover with other spreaded slice of bread. Mix together egg, milk and salt. Dip sandwich in egg, milk and salt mixture, then coat with crushed corn/potato chips. Cook sandwich on both sides in a hot, oiled skillet until golden brown. Makes 2 sandwiches. You will fine this makes a crunchy sandwich on the outside and a meal inside.
Over medium heat, melt the margarine in a large skillet. Beat the egg and water together. Slice the zucchini into 1/4-inch slices. Dip each slice into the egg-water mixture, then cover the entire piece with flour. Fry each slice until golden brown. Place on an ungreased baking sheet. Place a tablespoon of sauce or ketchup on each slice and sprinkle with the grated Parmesan cheese. Bake at 350° for 10 minutes. Serve warm.
Mix thoroughly. Store in refrigerator. Drink 5 to 6 equal feedings during the day. Contains 900 calories, 24 grams protein, 25 grams fat, 31 grams carbohydrate.
Preheat oven to 425°. In a large mixing bowl combine all the ingredients and beat until well mixed. This will be a sticky thick mixture. Dough will roll easier if divided into 2 or 3 portions. Place each portion on well floured surface, sprinkle a little flour on top of dough and roll out to a thickness of about 1/4 inch. Cut with 3 inch cutter, space cookies about 2 inches apart on ungreased cookie sheet and bake 7-10 minutes or until lightly browned on top. Yield: 36 large cookies.
If using fresh asparagus, cook lower stalk pieces, uncovered, in 1-inch boiling salted water, 5 to 7 minutes. Add tips; cover and cook 5 to 8 minutes longer. Drain.
Cook bacon and crumble in bits. Place 3 cups lettuce on bottom of a covered bowl. Sprinkle with salt, pepper and sugar. Layer in order peas, bacon, onion, crumbled eggs and Swiss cheese. Add last 3 cups lettuce on top. Spread 1 cup mayonnaise on top of lettuce to seal edges. Cover tightly and chill for 24 hours. When ready to serve, sprinkle with paprika and toss.
Press water from tuna. Flake into small pieces in bowl. Prepare macaroni and cheese according to package. Saute onion in oil until light brown. Add tuna and chicken, simmer, covered, for 3 minutes. Add macaroni and cheese. Stir, heat and serve. Serves 4.
Mix cake mix, eggs and pudding mix together. Stir in oil and ginger ale. Pour into greased and floured 9 x 13-inch cake pan or two 8-inch round pans. Bake at 350° for 35 minutes. Cool on wire rack.
Cream the eggs, 1 cup sugar and oil. Add 1 cup flour, baking powder, soda, salt and sour cream. Mix into creamed mixture. Dough will be heavy. Stir in rest of flour. Spoon dough in a well-greased tube pan. Spread to just cover bottom. In a separate bowl, combine the last 3 ingredients. Sprinkle with cinnamon mixture. Alternate dough and sugar-cinnamon mixture, ending with cinnamon mixture. Bake at 350° for 1 hour. Lower to 300° the last 15 minutes.
Mix ingredients. Pour into a 9 x 13-inch pan; do not grease pan. Bake at 350° for 35 to 40 minutes.
Cook rice and water in butter for 20 minutes, covered. Stir occasionally. Beat 4 eggs. Add milk, sugar and vanilla. Add raisins and nuts. Place in a buttered dish. Bake at 350° for one hour or until knife comes out clean.
Blend oil, garlic, basil and cheese in blender. Pour over hot macaroni.
Cut crab delights in half or shred. Combine crab, celery, mayonnaise and onions. Serve on a sandwich or on lettuce. Serves 4.
Combine first 4 ingredients in a medium nonaluminum saucepan; stir well. Sprinkle gelatin over mixture and let stand 1 minute. Stir well. Place over medium heat; cook until sugar dissolves, stirring constantly.
Pour all ingredients over coal in order given. Watch it grow. Red stuff can be food coloring or merthiolate.
Beat sugar, butter and salt on medium speed until fluffy. Add yolks, cream and vanilla; beat for 2 minutes. Gradually add flour, stirring with wooden spoon until smooth. Form into ball; divide into 2 parts and refrigerate for 2 hours.
Mix all ingredients except nuts; boil over medium heat, stirring occasionally, to soft-ball stage. Let cool for 10 minutes. Add nuts. Beat until starting to thicken. Pour into buttered dish. When cool, cut in squares.
Measure sugar, corn syrup, cream and butter into large, heavy saucepan. Cook over moderate heat, stirring occasionally. When mixture begins to "caramelize," reduce heat and cook to firm ball stage (244°). Stir in nuts and vanilla. Pour into one corner of buttered 8-inch square pan. Allow mixture to level of its own accord. Let stand until cool. Turn out onto board. Mark off into squares. Cut with buttered sharp knife. Wrap individually. Yields 1 1/4 pounds.
Cook together in a skillet the onion, celery and mushrooms, then add cream of mushroom soup. Set aside. Put in layers: layer of onion mixture, layer of rice, layer of broccoli and cauliflower, then cheese on top. Bake at 350° for 30 minutes.
Fry potatoes in butter until	crisp.	Pour water and chicken bouillon over fried potatoes in pan and simmer until they heat through.
Melt butter. Add onions and peppers. Saute 2 minutes. Set aside and remove from skillet. Saute beef sprinkled with garlic powder. Stir until brown. Add tomatoes and broth or bouillon cubes. Simmer 10 minutes. Blend together cornstarch, soy sauce, sugar and salt. Stir into meat and cook until thickened. Add onions and peppers and heat.
Microwave bark until hot. Dip pretzel in hot mixture; place on wax paper to cool.
Lay 4 slices of cake side by side in a 9 x 13-inch pan. Mix chopped nuts and candy bars together and set aside.
Cream 1 cup of butter or margarine and 1/4 cup confectioners sugar; add vanilla and water. Add sifted enriched flour; mix well and add pecans. Form into small rolls 1 1/2 inches long. Bake on ungreased cookie sheet in slow oven (300°) for 20 minutes or until delicately browned. While hot, roll in confectioners sugar. Makes 3 dozen.
Fix in layers as listed in dish and top with grated cheese. Cover dish with foil and cook 1 hour 20 minutes at 375°.
Mix together allspice, onion and lemon juice. Rub mixture on roast, then pat with flour. Brown on all sides. Add chopped tomatoes. Bake at 350° for 1 1/2 hours.
Melt margarine and chocolate chips together. Add eggs. Then add nuts, sifted powdered sugar and marshmallows. Divide in half. Put each half on waxed paper while still warm and roll into log. Chill until firm and then slice. Refrigerate.
Peel, slice and de-seed oranges; cut away all white membranes. Mix sliced oranges with sliced bananas and coconut. Chill mixture for several hours. Whip the cream; stir into fruit mixture before serving.
Brown meat with large onion; drain. If desired, add liquid hot pepper to taste. Spread beans in shallow, 10 x 15-inch pan. Top evenly with meat. Sprinkle chilies over meat. Cover evenly with shredded cheese. Drizzle taco sauce over cheese.
Mix half of the sugar with eggs and other half with melted butter. Mix all ingredients together. Put pie crust in the oven for a few minutes before pouring in filling. Bake at 250° for 40 minutes. Makes 1 large pie.
Cream together butter and sugar until smooth. Beat in egg. Add all other ingredients (except candy bars) and mix well. Cut candy bars into tiny pieces. Fold into cookie dough. Chill dough. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 to 12 minutes. Makes 2 to 3 dozen.
Prepare macaroni as directed on package; drain. Brown ground beef; drain. Combine all ingredients except onions. Pour half the mixture into a 2-quart casserole. Add 1/2 can onions. Pour remaining mixture over onions. Cover; bake at 350° for 30 minutes. Top with remaining onions and bake, uncovered, for 5 minutes longer.
Peel eggs; slice lengthwise and discard yolks. Mix tuna until finely flaked; add parsley, lemon zest, mayo and pepper. Mix well. Fill each egg half with 2 teaspoons tuna mix. Cover with plastic wrap and chill. Makes 12 servings.
Brown ground beef until crumbly. Drain. Add spaghetti sauce mix, salt, tomatoes, sauce, water and chiles. Blend well, simmer slowly 10 minutes.
In a large frypan, fry onion in butter; add ham, mushrooms and beaten eggs. Scramble until soft set. Then pour in cheese sauce; put in sprayed 9 x 13-inch pan.
Melt butter or margarine and mix into brown sugar and oatmeal. Press into 9 x 13-inch pan. Bake 10 minutes at 400°. Melt chocolate chips and peanut butter. Spread over top and refrigerate.