HumbleIntelligence/food-ner-1-Million huggingface dataset:
Save 1 egg and 1/4 cup water, then combine cooked and drained spinach with all other ingredients, except oysters and bread crumbs. Let stand for 10 minutes. Shape into balls (if using oysters, use small raw oysters or halve each of the large raw oysters). Put oyster in bread crumbs and wrap oyster in spinach mixture. Beat the saved egg and 1/4 cup water. Dip spinach balls in egg-water, then roll once more in bread crumbs. Yields 12 plus balls, depending on size; the smaller, the better!
Cook chicken until tender; remove skin and bones. Cut chicken in pieces and place in baking dish. Cream soup and milk together and pour over chicken. Open can of crescent rolls and spread on top of chicken and soup mixture. Bake at 400° until golden brown.
In a large pot, combine potatoes and chicken broth; bring to a boil. Cover and reduce heat to low. Simmer for 30 minutes. Add turnips and simmer 10 to 15 minutes or until turnips are tender.
About 2 hours before baking, slip skins from grapes, reserving skins. In a medium saucepan over high heat, bring grape pulp to boiling, stirring occasionally. Reduce heat to low and simmer 5 minutes, stirring. Press the pulp through a sieve into a medium bowl to remove seeds. Add grape skins, honey, tapioca and lemon juice. Mix well. Let stand 10 minutes. Preheat oven to 425°. Prepare pastry. Fill with grape mixture. Cover with top crust. Bake 25 minutes or golden brown. Very good.
Dissolve jello in boiling water. Add strawberries. Break angel food cake into small pieces and add to jello mixture. Toss until coated with jello. Press into angel food pan or oblong cake pan and chill until firm enough to slice. Cover with Dream Whip, prepared according to package directions.
Prepare cake mix using package directions. Pour half the batter into greased and floured 9 x 13-inch baking pan. Bake at 350° for 15 minutes. Melt caramels with evaporated milk and butter in saucepan over low heat, stirring constantly. Pour over baked layer. Sprinkle with 1 cup nuts and chocolate chips. Pour remaining batter over caramel layer. Sprinkle with 1 cup nuts. Bake for 20 minutes longer.
Cream shortening and sugars; add eggs and vanilla. Add flour, baking powder, salt and soda. Do not use electric mixer. Blend well; add oats and coconut. Drop by teaspoonful on greased baking sheet. Bake at 350°, watching carefully until lightly browned.
Preheat oven to 350°. Line a baking pan (15 x 15-inch) with parchment paper. Melt the sugar, butter and chocolate together. Blend in flour, eggs and nuts. Bake for 30 minutes. Let cool.
Combine broth, cornstarch and soy sauce in a small bowl; blend and set aside.
Mix as	follows: Pour molasses into large pan on stove and warm. Add sugar, eggs, oleo and soda/water mixture. Add spices and salt. Add raisins and nuts dredged in flour. Mix very stiff with flour. Roll into balls about the size of a walnut and flatten on cookie sheet with glass bottom dipped in flour.
Mix the vegetables, soup and cheese together and put in a 9 x 13-inch greased pan. Top with bread cubes and margarine. Bake at 350° for 1 hour.
Slice potatoes about 1/4-inch thick. Arrange potato and onion slices in a 3/4-quart casserole dish, placing smaller pieces in the center. Stir together water and barbecue sauce. Pour over vegetables. Cover with waxed paper. Microwave for 10 to 12 minutes on 100% power or until potatoes and onion are tender. Makes 4 servings.
Bring first 3 ingredients to boil. Add crackers; boil 2 minutes. Do not stir. Pour into pie crust; dot with butter. Sprinkle generously with cinnamon. Put on top crust. Punch holes in crust with fork. Bake at 425° for 30 to 35 minutes.
Remove	wing tips and loosen large joint so wings lay flat in pan. Broil or fry in oil until	nice and crisp. (I cook mine about 45 minutes.) Drain. Before serving pour sauce over all.
Cook 5 hours in tightly covered pan at 275°. Do not peek while cooking in oven.
Cook macaroni and cheese as directed. Then in layers add tuna, onions and celery. Dot top with oleo and add the milk to moisten. Cover with the bread crumbs and bake until lightly brown and crisp. Bake at 350° for approximately 40 minutes.
Cream butter and sugar. Slowly beating mixture, add well beaten egg or eggs. Sift dry ingredients. Add mix with milk. Bake at 350° for 30 minutes or until it bounces back in the middle when touched.
Cook spinach as directed on package. Drain well. Press out all liquid. Heat in skillet the olive oil. Saute the garlic until golden brown. Add spinach, salt, pepper and Accent. Mix well. Spread spinach mix over bottom of skillet. Sprinkle with cheese. Cook, turning spinach, until very hot. Add eggs and keep turning spinach until eggs are cooked. Crumble and add bacon. Stir to mix. Drain off excess oil. Sprinkle with Parmesan cheese. Serve hot.
Roll dough to 1/2 inch thickness; brush with oil, cut into 1 inch pieces. In a large bowl or gallon sealable bag combine bacon, cheese and remaining oil. Mix well. Put bread pieces in mixture and toss to coat. Arrange pieces in a 9 X 5-inch oval greased baking dish, layering as needed. Cover and let raise in a warm place for 30 minutes or until doubled. Bake @ 350 degrees for 15 minutes. Cover with foil and bake 5-10 minutes more.
Mix well and form into a loaf. Bake in 400° oven for 20 to 25 minutes. Serve with following sauce.
Cook cauliflower in salted water until transparent; lima beans until not quite done. Slice carrots and cook until slightly tender. Drain all and toss together in large casserole.
Combine all ingredients. Heat and stir occasionally. Makes 4 to 6 servings.
Prepare gelatin in a large bowl according to package directions. Place gelatin bowl on ice. Beat with beater until firm and fluffy. Fold in whipped cream.
In large bowl, combine fruit and marshmallows. Fold in whipped cream. Refrigerate. Just before serving, garnish with strawberries.
In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Pour into a greased 13 x 9 x 2 baking pan. Combine pecans (can use walnuts) sugar and cinnamon; sprinkle over batter. Cut through with a knife to swirl.
Sift first 5 ingredients; set aside. Beat butter and egg at medium speed. Add sugar. Beat until light and fluffy. Beat in sour cream and vanilla. Gradually add flour mixture, beating until well combined. With scraper, form dough into a ball. Wrap with wax paper. Refrigerate overnight. May keep up to 2 weeks.
Preheat oven to 425°. Cream sugar and butter. Add rest of ingredients and mix. Pour into 9 or 10-inch unbaked pie shell. Bake for 15 minutes. Reduce oven to 350°. Bake for 30 to 45 minutes.
Form small meatballs after combining beef, soup mix, eggs and bread crumbs. Place uncooked meatballs in a 9 x 13-inch pan.
Line a 9 x 5 x 3-inch loaf pan with plastic wrap. In a bowl, cream the butter and sugar until light and fluffy. Add egg yolk, ground nuts and 2 tablespoons coffee. In another bowl, whip the cream. Fold 3 tablespoons of the nut mixture into it. Cover remaining cream and refrigerate. In a shallow dish, mix remaining coffee and Tia Maria. Quickly dip ladyfingers in coffee and liqueur mix, then arrange a layer of them to cover the bottom of prepared loaf pan. Spread half over ladyfingers. Cover with layer of ladyfingers. Spread remaining cream. Finish with ladyfingers. Chill several hours or overnight. Turn on plate. Spread reserved cream over and decorate with chocolate curls.
Mix all ingredients together until smooth. Add any of the following to taste: onion powder, garlic powder, dried parsley flakes, dried green pepper, bacon bits, sunflower seeds, dill seed, celery seed, onion flakes, chopped nuts, paprika and red pepper.
Brown hamburger, onion and celery. Put beans, hamburger mixture and tomato soup in casserole dish. Bake at 350° for 30 minutes.
Preheat oven to 350°. Skin peaches. Cut them in half, remove the pit and place them cut side up in a buttered baking dish. Combine nuts, cookies, sugar and rum in a bowl. Divide the mixture among the cavities of the peach halves. Pour 1/3 cup water into dish and bake for about 30 minutes until peaches are tender. Serve hot with whipped cream, if desired.
Fry bacon until brown; drain excess fat. Fry onion with the bacon until it's clear. Add remaining ingredients and simmer for 20 minutes or until it thickens. This recipe can be tripled and simmered overnight in crock-pot. It makes a nice dish to take to parties or picnics.
Cut the margarine into the flour. Add milk. Stir to remove lumps. This will be soupy. Cook chicken and debone. Cut into chunks. Season to taste. Mix broth and soup. Stir in chicken. Pour into 9 x 13-inch baking dish. Pour the crust mixture evenly over chicken mixture. Do not stir. Bake at 350° until crusty and brown (about 1 1/2 hours).
Heat oven to 325°. Beat eggs until frothy. Stir in sugars, oil, zucchini and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; stir into zucchini mixture until well mixed. Stir in nuts and raisins. Pour into a well-greased Bundt pan. Bake for 1 hour. Cool for 15 minutes in pan; remove to a wire rack. Slice when cooled.
Peel slice and core apples. Put in a 7 x 10-inch baking dish. Mix water and cinnamon. Pour over apples. Work remaining ingredients together to make crumbs. Sprinkle over apples. Bake at 375° until light brown, about 1 hour. Serves 6.
Warm milk over medium heat in a small saucepan. Put warm water in small bowl. Stir in yeast and warm milk. Cream butter and sugar in large bowl. Add eggs and beat. Stir flour and salt together in another bowl. Stir 1 cup flour mixture into butter and sugar mixture. Then stir in about 1/3 of the yeast mixture. Continue to alternate flour and yeast. Beat the batter until smooth. Cover large mixing bowl and let the batter rise in a warm place for 1 hour. Remove the cover and stir batter quickly.
Dredge chicken in flour and brown in margarine. Saute in drippings, 1 can mushrooms and 1 medium onion. Add the following to drippings and simmer 5 minutes: 1/4 cup chicken broth and 1/4 cup white wine. Put chicken breast in 9 x 13-inch dish; pour mixture over chicken. Mix Mozzarella and Parmesan cheese and sprinkle over chicken. Bake at 375° for 20 minutes.
Dissolve unflavored gelatin in 1 cup of cold water. Set aside. In a saucepan, bring 1 cup water to a boil and remove from heat. Add gelatin mixture. Stir and add 1/2 cup cold water. Pour into lightly greased pan and set in the refrigerator until solid (about 2 hours). Cut into squares (or use cookie cutters). Store in airtight container in the refrigerator.
Place pickles, onions and salt in a kettle. Heat sugar, vinegar, celery seed and mustard seed until all sugar is dissolved. Pour over pickles. Let stand for 24 hours. Freeze.
Butter 13 x 9-inch pan. Break 1 loaf bread into pieces, covering the bottom of the pan. Add raisins and/or nuts, if desired. Melt margarine. Add sugar, pudding, milk and cinnamon. Mix until dissolved. Pour over broken pieces of bread. Break 2nd loaf over first. Let raise about 3 hours or until above pan. Bake at 350° for 30 minutes. Take from pan immediately and turn upside down.
Grease and flour a 13 x 9 x 2-inch baking pan; set aside.
In large bowl, combine flour, sugar, salt, baking soda, sour cream and eggs. In a saucepan, bring to a boil water, margarine and cocoa. Add hot cocoa mixture all at once to flour mixture and cream together. Do not beat. Pour mixture into a greased jelly roll pan and bake at 350° for 20 minutes.
Place tuna in layer in casserole or loaf pan; add undiluted soup. Cover with potato chips. Bake in preheated 350° oven for about 20 minutes or until bubbly. Recipe may be served to large groups by increasing as many times as desired. Yields 4 servings.
In a large microwave-safe bowl, combine cereal, crackers and pretzels. Pour oil over mixture and stir until coated. Heat in microwave on High for 1 minute. Pour dressing in a 2-gallon storage bag. Add cereal mixture and close securely. Gently shake bag until cereal is evenly coated with dressing. Store in airtight container.
Rinse beans. Combine beans and water in large saucepan or Dutch oven. Cover. Heat to boil; boil 2 minutes. Remove from heat and let stand 1 hour or overnight. Add salt. Simmer partially covered 1 hour or until beans are tender. Drain, reserving liquid. Cut bacon into 1-inch pieces. Combine bacon, brown sugar, molasses, onion and dry mustard with beans in Dutch oven or 2-quart bean pot. Add 1 3/4 cups reserved liquid. Bake uncovered in 300° oven for 5 hours. Add additional water if necessary. Yield: 12 one-half cup servings.
Mix sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties. Grill on hot coals and cook to desired doneness. Mix the mayonnaise, mustard and catsup and serve on top of burgers. Top with tomato slice, onion slice and shredded lettuce. Yield: 4 servings. Carbohydrate 39 g, protein 28 g, fat 35 g, calories 585.
Combine sugar, orange rind, raisins and margarine into mixture. Divide dough. Roll each half into rectangle. Brush with margarine. Sprinkle with sugar mixture. Roll up from long sides. Cut into 1 1/2-inch slices. Place in 2 greased 9-inch cake pans. Cover and let rise in a warm place until double in bulk (about 1 hour). Bake at 350° for about 25 minutes. Drizzle while warm, with orange icing. Makes 2 dozen.
Cook noodles as directed. Brown ground beef; drain excess fat. Stir in spaghetti sauce and fennel seed. Simmer 5 minutes.
Sift cake flour, baking powder and salt together; set aside. Beat eggs well in mixing bowl. Add sugar gradually, beating well. Mix in corn oil. Melt chocolate; add chocolate and vanilla to egg mixture. Stir in sifted dry ingredients and nuts, mixing well. Turn into greased 8-inch cake pan. Bake in 350° oven for about 35 minutes or until brownies test done. Cut into squares while warm. Yields 16 brownies.
Combine shortening and sugar. Add eggs; beat. Add vanilla, salt, baking powder and flour. Stir in bits. Bake 15 minutes in a large, shallow, greased pan at 350°.
Grease 9 x 13-inch pan. Put 7 slices bread cubed in pan. Sprinkle with cheese. Beat eggs, salt and milk. Pour over bread. Melt oleo and pour over all. Cube 2 slices bread and put on top, pat down. Cover and refrigerate overnight. Bake at 350° for 1 hour.
In a food processor, grate cheese finely. Mix in garlic, mustard and Worcestershire sauce. Add beer gradually until of spreading consistency. Store in refrigerator. Serve at room temperature with crackers, party bread, or chips. Improves with age.
Combine cabbage, beans, cucumber, radishes, olive and salad dressing. Toss lightly.
Clean and devein shrimp and set one aside. Place shrimp on well buttered baking dish. Mince set aside shrimp and saute with onion in butter. Combine onion, bread crumbs, butter, hot water, parsley and shrimp. Place heaping tablespoon of stuffing on top of each shrimp. Sprinkle with paprika. Bake for 20 to 25 minutes at 375°. Serve with melted butter and lemon wedge. Serves 2. Recipe is easily doubled.
Prepare cherry gelatin as directed on package. Chill until almost firm. Fold in bananas; pour into 8-inch square pan. Chill until firm. Combine marshmallows and sour cream. Spread on gelatin. Top with nuts. Chill. Makes 6 servings. Good, good.
Mock cream made with 1/2 pound low salt, low-fat cottage cheese and 1 1/2 tablespoons low-fat or skimmed milk. Blend in blender until the consistency of sour cream. For thicker cream, use less milk and for recipes calling for light cream, use more milk.
Mix all ingredients. Put in 9 x 13 pan (I spray it with Pam). Bake at 350° for 45 to 60 minutes. Enjoy!
Toss first five ingredients. Add sugar and pepper. Cover tightly. Let stand in refrigerator overnight. Turn upside-down and shake 3 times before serving.
Spread beans in 9 x 13-inch baking dish. Combine mayonnaise and sour cream; spread over bean dip. Sprinkle chopped avocados with lemon juice; layer over mayonnaise mixture. Cover with picante sauce. Sprinkle with cheeses, then onions. Top with black olives. Bake at 350° for 30 minutes. Serve with tortilla chips.
Combine sugar, flour and salt. Stir in pineapple and juice in saucepan. Add sour cream. Cook for 2 minutes, or until thick. Add beaten egg yolks; stir all together. Put into cooked pie shell. Make a meringue topping for pie.
Combine first 5 ingredients in medium saucepan and simmer 5 minutes. Remove from heat, set aside. Spread small amount of margarine on one side of each tortilla. Warm buttered tortillas on heated griddle. Place 2 tablespoons of chicken mixture on tortilla. Add a little cheese and roll up. Place seam side down in a 1 1/2 quart casserole dish. Fix each tortilla in same manner. Heat entire dish uncovered in a 400° oven for 10 minutes. Serve with Spanish rice, refried beans and additional picante sauce.
Mix the vinegar, sugar and eggs together in a frying pan. Cook on low and mix until it looks like scrambled eggs. Chop peppers fine; chop onions fine. When your egg mixture is done, add all of the ingredients and mix by a blender. Use crackers, chips or veggies. Great!
Brown ground beef; drain grease. Add taco seasoning. Put in baking dish. Add beans on top, then taco sauce. Heat at about 250° until hot. Add cheese on top, then heat until cheese melts.
Wrap a square of cold cream cheese around a stuffed olive and form into a ball. Roll in chopped nuts or use plain. Refrigerate. Slice each in half before serving.
Mix sugar and graham cracker crumbs. Add melted butter. Press mixture in a pie plate. Bake at 375° for 6 to 8 minutes. Cool.
Coat nuts well with egg white mixture. Have ready pizza pan or cookie sheet with 1 stick melted butter. Stir-fry nuts in oven at 350° for 40 to 45 minutes. Watch closely. Store in cool, dry place. Very good during festive season.
Place in ungreased 9 x 13-inch pan in order. Crush any cake mix lumps and be sure oleo is sprinkled over all cake mix. Bake in 350° oven about 30 minutes.
In large pot, boil potatoes until tender. Drain and mash well. In small bowl with electric mixer, beat cream cheese and sour cream until smooth. Gradually add cream cheese mixture to potatoes, beating until smoothly blended. Beat in garlic salt and pepper. Turn mixture into a buttered shallow 3 or 4-quart casserole dish. Dot with butter or margarine. Cover with lid or foil. Bake covered in 400° oven until heated through (50 to 60 minutes). Yields 12 to 15 servings.
Blend cottage cheese and spinach in large bowl. Add garlic to taste. Set aside. Cook pasta according to directions on box. Stuff shells with cheese mixture. Put in baking dish and cover with spaghetti sauce. Microwave until hot.
Mix and sift flour, baking powder and salt. Cream butter. Add sugar slowly and cream until fluffy. Stir in unbeaten egg yolks and vanilla. Add sifted dry ingredients alternately with cream. Chill for one hour; roll and cut in any desired shape. Sprinkle with sugar before baking. Bake at 350° for 10 to 12 minutes.
Cooking time: 1 1/2 hours. Temperature: 250°. You will need a pizza pan or cookie sheet.
Melt 1 cup of sugar in a heavy skillet until brown. Bring to	a boil the 2 cups of sugar, half and half, then add the browned sugar mixture. Stir constantly	while bringing this mixture to a soft	ball. Remove from heat and add soda. Stir vigorously for about 5 minutes. Add butter and let cool for about 10 minutes.	Add nuts and vanilla. Beat and pour into a buttered pan (8 x 8-inch). When cool, cut into small squares.
Using meat tenderizing mallet, pound steak to one-half inch thick. Cut into serving size pieces. Combine flour and seasonings. Dip pounded steak in sourdough starter, then in flour mixture. Fry in 1 inch of hot lard in heavy skillet. Makes 6 to 8 servings.
In 2-quart casserole, combine all ingredients. Cook, covered, for ten minutes or until macaroni is just about tender, stirring occasionally. Let stand, covered, 3 to 5 minutes, to finish cooking. Yields 3 to 4 servings.
Wash and slice onions and cucumbers. Mix remaining ingredients to make syrup. Put onions and cucumbers in jug and pour syrup over top. Mix well and put in refrigerator. Next day, take out of refrigerator and shake well. Repeat this for 6 days. On the 7th day, they may be eaten. Pickles must be refrigerated.
Brown lamb and add water, bay leaves, thyme, garlic, pepper, carrots, onions, potatoes, and wine or beef broth. Cover and cook 45 minutes or until vegetables are tender. Thicken with cornstarch and water. Six 1 1/4 cup servings.
In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine cocoa, flour and salt; stir into creamed mixture. Add nuts. Pour into a greased 13 x 9 x 2-inch baking pan. Bake at 375° for 20 to 25 minutes. Yields 2 1/2 dozen.
Brown hamburger and onion. Add sauce and soup. Cook on low heat until thickens.
In a medium-size heavy saucepan, bring 3 cups water to a boil. Add garlic, potatoes and bay leaf. Cook, partially covered, over moderate heat until potatoes are "fork tender" (reserving 3 tablespoons cooking water). Discard bay leaf, transfer potatoes to a large mixing bowl. Add margarine, buttermilk and yogurt. Beat with a mixer, then add just enough of the reserved water to make the potatoes creamy.
Cook potatoes, celery and onion in water just to cover until tender (about 10 minutes). Add milk, reserving 1/2 cup. Shake flour and 1/2 cup milk in covered jar to blend. Very gradually add this to the vegetables in the milk. Stir well to thicken slightly. Add shrimp. Cook over low heat until very warm, but do not boil. Add butter; sprinkle with bacon pieces. Serve with saltines or oyster crackers.
In large bowl, beat eggs with wire whisk. Add margarine, syrup, sugar, brown sugar, salt, flour and vanilla. Mix well. Stir in pecans. Pour into pie crust. Bake in 350° oven for 50 to 55 minutes. Cool. Serves 8.
Mix Bisquick mix and milk until soft dough forms. If dough is too sticky, gradually mix in enough baking mix to make dough easy to handle. Turn dough onto surface dusted with mix. Roll dough into rectangle shape 1/4 inch thick. Spread sausage and cheese over entire surface. Roll dough in a log, wrap in plastic wrap and chill in refrigerator overnight. Preheat oven to 350°. Cut log into 1/2 inch thick pieces and place on cookie sheet. Bake in oven for 20 to 30 minutes (until golden brown).
Cream the butter and sugar. Add eggs one at a time. Sift flour with baking powder, salt and cocoa. Add to mixture part of the flour, then milk until mixed well. Bake 1 1/2 hours at 325°.
Bring ketchup, Worcestershire sauce, water, chili powder and Tabasco to a boil. Place sliced lemon and onion on top of ribs. Cook ribs at 450° until brown. Add sauce and cook at 350° for 1 hour.
Put rice in casserole dish. Brown milk and onion. Add rest of ingredients and pour over rice. Bake at 350° for 30 minutes.
Mix cream cheese and sugar together and form into a ball. Chop walnuts, enough to cover ball, and roll ball in nuts. Just before serving, pour caramel sundae topping over cream cheese ball which is placed in center of a platter. Slice different colored skin apples into thin quarters around platter and dip into ball. Light cream cheese, brown sugar and topping may be substituted.
In mixing bowl, stir together the Bisquick, cheese and pepper. Stir in beaten eggs just until mixture is moistened. Fold in zucchini. In a 10-inch skillet, melt margarine over medium heat. Using about 2 tablespoons of mixture for each round, cook 4 rounds at a time about 2 to 3 minutes on each side or until brown. Keep warm while cooking remaining rounds. Makes about 12 rounds.
Preheat grill or broiler. In a shallow pan, combine garlic Dijon flavor with pineapple juice, soy sauce and brown sugar. Place chicken in this mixture; pierce deeply with a fork and marinate for 15 minutes, turning occasionally. Remove chicken to grill or broil for about 5 minutes per side or until thoroughly cooked. Baste occasionally with remaining marinade. Serve with sliced orange.
Crush the bag of Oreos; press half of the Oreos in a 9 x 13-inch pan. In one bowl, beat cream cheese, confectioners sugar and Cool Whip. In another bowl, beat the vanilla, instant pudding and milk. Fold together both bowls and spread over the layer of Oreos; place the remaining Oreos on top. Chill 12 hours or overnight.