HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice eggs in half lengthwise and remove yolks. Mash yolks with a fork. Add mayonnaise, mustard and vinegar. Mix well. Season with salt and pepper. Stuff egg whites with yolk mixture. Garnish with paprika.
Mix all ingredients except 1/2 dried beef. Form ball and roll in rest of beef.
Saute onion, green pepper, canned tomatoes, picante sauce, garlic and cumin. Add beans and heat. Put 1/3 of mixture in 9 x 11-inch pan. Top with half tortillas and half cheese. Spread next 1/3 mixture and top with remaining tortillas and cheese. Spread final mixture on top and bake at 350° for 30 to 35 minutes. Top with lettuce, sliced tomatoes and sour cream and serve.
Heat milk, cocoa and egg in double boiler, stirring constantly until thickened. Remove from heat. Stir in shortening until melted. Add all mixed dry ingredients to cocoa mixture until smooth. Mixture will be thick. Spread in 9 x 9 x 2-inch pan. Sprinkle with chocolate chips and walnuts. Bake at 350° for about 35 minutes, until toothpick comes out clean. Top with ice cream.
Wash oranges, lemons or grapefruit. Remove peel in 2 sections. Cut each section into 1/4-inch strips. Cover with cold water. Heat to boiling. Boil 10 minutes. Drain. Repeat 3 times. Drain. Cover with boiling water and simmer until tender. Drain. Divide peel into 3 portions. Prepare a heavy syrup, using 2 cups sugar and 1 cup water. Color 1 portion of syrup red, 1 portion green and leave 1 portion clear. Add 1/3 of peel to each portion of syrup. There should be sufficient syrup to cover each portion of peel. Cook slowly until tender. Allow to stand in syrup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250°) until surface is firm.
"A woman can throw out more with a spoon tha a man can bring in with a shovel."
Mix all ingredients, except 1/2 cup pineapple juice. Punch holes in cake after cutting cake lengthwise in 3 sections. Pour juice over cake. Spread each layer with mixture. Sprinkle with slivered almonds.
Grease 9 x 13-inch cake pan. Dump chopped pineapple. Dump cherry pie filling. Dump box of vanilla cake mix. Cover with layer of finely chopped walnuts. Dot with butter pats. Bake at 350° for 1 hour, or until toothpick can clearly be removed at center of cake. Serve with whipped cream, if desired. Flavors of cake mix and pie filling can be alternated.
Add sugar to eggs gradually. Add water and vanilla all at once. Sift flour, baking powder and salt; add all at once. Bake on a 10 x 15-inch pan for 14 minutes at 375°. Grease pan; flour it. After it is baked, roll on damp cloth. Roll in damp cloth until cool.
Preheat oven to 350°. Grease bottom of three 13 x 9 x 2-inch baking pans and three wire racks. Line pans with waxed paper; grease wax paper.
Mix together. Drop in greased muffin tins or roll out on floured cloth and cut. Bake at 400° till golden. Makes 12-15 biscuits.
Cut unpared potatoes into 1/4-inch slices. Place overlapping slices in buttered oven-to-table 13 x 9-inch baking dish. Mix butter and oil. Brush slices with mixture. Pour remaining over potatoes. Sprinkle with garlic, salt and thyme. Bake at 400° for 25 to 30 minutes or until potatoes are done and browned at the edges. Serve immediately.
Slightly grease cookie sheet. Melt butter and oleo. Add sugar; boil 2 minutes. Pour immediately over graham crackers. Top with almonds; bake for 12 minutes at 350°. Remove from pan at once.
Melt butter in casserole dish, add broccoli, diced chicken and water chestnuts. Mix together the mayonnaise, lemon juice, soup and pour over the mixture. Cover with cheese and bread crumbs. Bake for 30 minutes at 350°.
Mix sugar, flour and cinnamon together. Blend all ingredients together. Pour into unbaked 9-inch pie shell; sprinkle with cinnamon. Bake at 425° for 10 minutes, then at 350° for 40 minutes.
Cook noodles until tender. Boil chicken until done. Take chicken off bone. Put 5 tablespoons grease in a skillet and fry green pepper and onions. Take 1 1/2 cups of broth from the chicken and mix with mushroom soup. Add pepper, onions and and pimentos into soup mixture. Grate cheese. Place a layer of noodles, then a layer of chicken, layer of cheese, layer of soup mixture and repeat. Grate cheese over last layer and bake at 350° until bubbly.
*To de-fat the chicken broth, place in the refrigerator until surface fat congeals, remove congealed fat.
Mix all together. Bake in greased dish at 375° for 40 minutes. (Don't make any substitutions.)
Mix enough flour with can of cream of chicken soup until stiff enough to roll out. Take small portion of dough, roll out and cut into strips. Put into simmering chicken broth. Cook until dumplings are done.
Cook potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch. Peel and cut potatoes lengthwise into 1/4-inch slices. Set aside.
Thoroughly mix shortening, sugar and egg. Mix dry ingredients together; then add to shortening. Mix alternately with milk. Fill greased muffin pan 2/3 full. Bake at 350° until golden brown, 20 to 24 minutes. Immediately roll in melted butter and shake in a mixture of 1/2 cup sugar and 1 teaspoon cinnamon. Serve hot.
Sift flour and baking powder at least twice. Cut up fruit and nuts. Use 1 cup of the flour to roll the fruit and nuts in. Beat eggs separately. Cream butter and sugar; add beaten eggs. Add flavoring. Fold in remaining eggs. Add flavoring; fold in nuts and fruit. Bake at 300° for 1 1/2 to 2 hours.
Brown meat with onion and drain. In large pan add meat, juice, beans, Chili-O and tomatoes. Let simmer 45 minutes.
Shred roast beef, add onion and hot pepper to taste. Simmer until tender. Roll meat mixture in tortillas, then deep fry until crispy. Serve with Enchilada sauce, salsa and cheese.
Grease a 9 x 13-inch pan. Stir pie filling and crushed pineapple together in baking dish. Sprinkle the cake mix on top. Add melted butter, coconut and chopped nuts. Bake at 325° for 1 hour. Serve warm or cold with scoop of vanilla ice cream. So simple and tastes great!
Mix chicken, celery, eggs, pickles and salt. Moisten with mayonnaise.
Mix dry ingredients. Add milk, egg yolks, vinegar and raisins. Put in an unbaked pie shell and cook. When done, put meringue on top and brown.
Melt margarine in baking dish at 350°. Add sugar, baking powder, flour, salt and milk. Pour over melted margarine. Don't stir. Sweeten any fruit and pour over batter. Bake 45 minutes at 350°. Serve with cream (optional).
Heat oven to 400°. In medium bowl, stir together flour, cornmeal, sugar, baking powder and salt. Stir in remaining ingredients just until moistened. Pour into greased 9-inch square baking pan. Bake for 20 to 25 minutes or just until wooden pick inserted in center comes out clean. Makes 6 servings.
Beat Marshmallow Creme, water and vanilla at high speed until peaks form. Fold in sugar and nuts. Drop by teaspoon on waxed paper. Let stand until firm.
Butter bowl. Melt creme drops and peanut butter. Pour into buttered bowl. Chill.
In bowl of warm water, thaw pea pouch for 20 minutes. In large skillet, cook sausage until browned; drain. Stir in onion and garlic; cook until golden, about 3 minutes. Stir in tomatoes, chicken, celery, olives, Worcestershire sauce and hot pepper sauce. Bring mixture to a boil; cover and simmer 20 minutes. Stir in rice and thawed peas. Cover and continue cooking 5 minutes or until rice and peas are thoroughly heated. Makes 4 servings.
Melt chocolate squares and 1/2 cup butter or margarine in top of double boiler. Add salt. Then add sugar, 1/2 cup at a time. Stir well after each addition. Then add evaporated milk, small amount at a time. Continue cooking until thickened. Serve hot over ice cream.
Coat a medium saucepan with cooking spray; add onion and saute 5 minutes. Add chicken broth, water, Worcestershire sauce, bouillon cube and pepper; bring to a boil. Coat a 1 1/2-quart casserole with vegetable cooking spray; add rice mixture. Cover and bake at 350° for 1 hour. Yield: 6 servings (about 136 calories per serving).
Dissolve yeast in warm water. Mix in Bisquick. Beat vigorously. Turn dough onto surface well dusted with Bisquick. Knead until smooth, about 20 times. Divide dough into 16 equal parts. Roll each piece between hands into pencil-like strips, 8-inches long. Spread part of butter in bottom of 13 x 9-inch pan. Put strips of dough in pan. Brush tops with rest of butter. Sprinkle with caraway seed, poppy seed, celery seed, sesame seed or garlic salt. Cover with damp cloth and let rise in warm place about 1 hour.
Pour dry pudding mix over undrained pineapple and mix. Add marshmallows and nuts. Slowly fold in whipped topping. Refrigerate 3-4 hours.
Melt cheese in double boiler. After it melts, add the sour cream, tomatoes and green chilies. Heat before serving or keep warm in a mini crock-pot.
Boil whole peeled potatoes for 15 minutes. Cool. Coarsely grate potatoes. Mix remaining ingredients. Put in long baking dish (mix together). Bake at 350° for 35 to 40 minutes. May be made several days in advance. Very good.
Cream butter and sugar. Add bananas and mix until smooth. Combine next 5 ingredients and add to creamed mixture, stirring just enough to moisten. Stir in pecans and raisins and pour in greased and floured loaf pan. Bake at 350° for 1 hour and 10 minutes. Cool for 10 minutes before removing from loaf pan.
Cook ground beef; drain off grease. Mix chopped onion, bell pepper, cream of mushroom and beefy mushroom soups together. Pour into square pan; grate cheese over top. Cover with Tater Tots. Cook in oven at 400° until potatoes brown.
In medium saucepan, saute garlic and onion in hot oil until lightly brown. Add chicken stock and bring to a boil. Season with salt, pepper and patis. Lower heat to simmer. Stir in misua and break eggs into the simmering stock. Cook until eggs are set (about 2 minutes). Serve immediately; garnish with green onions.
Wrap each link with about 1/3 piece of bacon. Secure with toothpick. Place all in large glass casserole dish, single layer if possible. Pour enough brown sugar over to completely cover the sausages. Bake covered at 350° for 20 to 30 minutes, until the sugar has melted.
In large glass bowl, crumble ground beef. Heat at High 3 to 6 minutes or until the beef is no longer pink. Stir once; drain. Stir in spaghetti sauce and water. Combine Ricotta cheese, egg and pepper. In an oblong dish, spoon 1/2 cup sauce, alternate layers of noodles, egg mixture, Mozzarella cheese and sauce. Heat covered with plastic wrap at High 8 minutes and at Medium-low 30 minutes or until noodles are fork tender.
Peel and layer potatoes with thin strips of bell peppers and pimiento. Melt butter and add flour, milk and cheeses. Pour sauce over potatoes and cover with foil. Bake at 300° for 30 to 45 minutes, or until done. Good with ham or steaks.
In 9 x 13-inch baking dish, combine soups, milk, thyme and pepper; stir in vegetables and meat. Bake at 400° for 15 minutes.
Mix ingredients. Pour into baking dish with 3/4 cup melted butter. Place fruit around in mixture. Bake for 45 minutes at 350°.
Use large mixing bowl. Add all ingredients, making sure milk is lukewarm and not hot enough to kill yeast. Beat well as flour added a little at a time. Add flour until dough can be kneaded by hand on a table. Knead 5 minutes and shape into 2 to 3 loaves. Place in greased loaf pans. Let rise until almost doubled in bulk. Brush with butter. Bake in hot oven (400°) for 5 to 10 minutes, then lower to 350° until done. Turn out to cool.
Cream all together. Spread in a greased pan, 10 x 14-inches. Bake in a 350° oven for 10 minutes. Then spread with topping.
Melt butter in medium skillet over medium high heat, add oil. Add onions, saute 5 minutes. Add garlic powder, stir in well, add chicken. Saute until chicken is opaque, 5 to 10 minutes. Add mushrooms and white cooking wine, mix well. Simmer over low heat 10 minutes. If it looks too dry add more white cooking wine. Serve over white rice. Serves 2 to 3. To serve 4 people, add two more cutlets.
In a double boiler add all ingredients, except the eggs. Separate the eggs, adding the yolks to mixture. Beat the egg whites and fold in. Bake 3/4 of the mixture in a spring-form pan at 325° for 35 minutes.
Put shortening, sugar and salt in boiling water. Cool to lukewarm. Add eggs, yeast, water and flour. Mix well. Cover with damp cloth in a warm place for 1 hour. Punch down and roll out. Put in greased pan for 45 minutes. Bake at 400° for 10 to 15 minutes or until brown.
Coat 2 (15 x 10 x 1-inch) jellyroll pans with cooking spray; line with wax paper and coat with cooking spray. Set aside. Beat eggs in a large bowl at medium-high speed with an electric mixer 5 minutes. Add water, beating at low speed to blend. Gradually add cake mix, beating at low speed until moistened. Beat at medium-high speed 2 minutes. Fold in brickle chips and finely chopped pecans. Divide batter in half and spread evenly into prepared pans. (Layers will be thin.) Bake each cake at 350° on the middle rack in separate ovens for 13 minutes or until cake springs back when lightly touched in the center.
Cream butter and sugar. Blend in flour. Pat into bottom of a 9 x 13-inch pan. Bake at 350° for 15 minutes. Beat egg whites until stiff, but not dry, and set aside. Beat egg yolks until thick and lemon colored. Stir in brown sugar, nuts and coconut. Fold in egg whites and put over first mixture. Return to oven for 25 to 30 minutes. Cool and dust with powdered sugar and cut into squares.
Chop the nuts very fine. Place the nuts and the other ingredients in a large saucepan and heat, stirring for 20 minutes. Serve hot. Soup is rich. Make the portions small.
In saucepan, heat gelatin, jello and pineapple until gelatin is melted. Take off stove and add buttermilk, Cool Whip and orange juice. Pour into bowl and let stay in refrigerator until set. This makes a big salad.
Mix all ingredients. Bake at 350° for approximately 25 minutes. A small amount of broth may be needed if you use plain deboned chicken.
Combine all ingredients. Freeze in Bundt pan or muffin pans for individual servings. Let set awhile before serving.
Combine Parmesan cheese and crumbs. Pat into a greased 10-inch pie pan or 2-quart baking dish. Refrigerate for 15 to 30 minutes. In a bowl, combine the cottage cheese, Cheddar cheese and eggs. Stir in asparagus, basil, garlic powder and parsley flakes. Refrigerate for 15 to 30 minutes. Pour egg mixture over crumb crust. Smooth top. Sprinkle with paprika. Bake at 350° for 40 minutes or until knife inserted near the center comes out clean.
Beat together first 5 ingredients. Mix in one cup whole pecans. Pour into 9-inch pastry shell and bake approximately 45 minutes to one hour at 350°.
Cook macaroni 8 to 10 minutes. Drain. Add butter and stir in flour. Add onions and peppers. Beat eggs with milk real good. Add salt and pepper. Stir over heat until thickened. Add cheese. Stir real good until well mixed, then add macaroni and mushrooms, drained. Put in a casserole dish and bake 25 to 35 minutes at 350°.
Brown salt pork. Add 2 cups water. Boil fish and onions in water for 30 minutes. Remove bones from fish and return to water. Add remaining ingredients and simmer 1 hour.
Put milk in mixing bowl and slowly pour lemon juice into milk while stirring. Whip the cream and fold 2/3 of it into the lemon mixture. Pour into pie shell. Spread remainder of whipped cream on top. Sprinkle generously with fresh grated lemon rind. Place in freezer. Serve partially frozen.
Mix all ingredients well. Serve on lettuce leaf. Top with cherry tomato. Serves 4.
Make white sauce. Add 1/2 cup Cheez Whiz. Simmer 5 minutes. Take your 4 cups cold cooked potatoes (1/4-inch thick or cubes) and place in casserole. Pour over the white sauce and sprinkle with cheese. Bake at 400° for 20 to 30 minutes or until slightly brown on top.
Drain vegetables of any extra liquid. In a large kettle, add vegetables and 1/2 of vinegar. Boil for 1/2 hour, stirring often. Drain and discard liquid, add remaining vinegar, sugar and spices. Simmer for 3 minutes. Pour into hot jars and seal.
Remove crust from bread; cut or break into bite-sized pieces and arrange in well-buttered 9 x 13-inch (or larger) Pyrex baking dish. Heat 4 tablespoons butter in a skillet and saute sliced mushrooms with finely chopped onion for 5 minutes. Spoon evenly over bread cubes. Distribute ham over mushrooms. Dust the grated cheese with flour and sprinkle over ham. Beat eggs and add mustard, milk and garlic salt. Pour over mixture. Bake uncovered at 350° for 45 to 60 minutes (until puffed and brown). May be assembled and refrigerated overnight before cooking.
Combine all ingredients, except cheese. Stir well. Bake in a greased 2-quart shallow dish at 325° for 1 hour and 15 minutes. Sprinkle with cheese and bake an additional 15 minutes.
Crush 1 pint strawberries and place in a saucepan. Add sugar and cornstarch. Stir and bring to boil. Boil 1 minute. While mixture cools, slice remaining pint of berries and place in pie shell. Pour cooked berries on top and refrigerate. Good served with a dollop of Cool Whip.
Spread rolls to cover bottom of 9 x 11-inch greased pan. Sprinkle cheese and bacon over dough. Combine eggs, milk and onion. Pour over dough. Bake at 425° for about 20 minutes or until egg mixture is firm. Cut into squares. Serve warm.
Blend all ingredients, except crust. Pour mixture into graham cracker crust and bake at 350° for 30 minutes. Top with chilled pie filling, if desired.
Sort and wash beans; place in a Dutch oven. Cover with water 2-inches above beans; let soak 8 hours. Drain beans and return to Dutch oven. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat and simmer 2 hours, stirring occasionally. Add chicken and next 5 ingredients; cover and cook 30 minutes. Spoon into serving bowls; top each with cheese (6 servings).
Preheat oven to 350°. Cream shortening and sugar. Add egg and mix well. Add molasses, salt, soda and spices. Add presifted flour, 1/2 cup at a time. Roll dough into small balls. Dip in sugar and bake at 350° for approximately 10 minutes.
Mix sugar and shortening with potatoes and warm milk. Then mix all ingredients except flour. Add flour; let rise until double in size. Roll out and cut. Let rise 25 minutes.
Cook spaghetti according to directions; drain and cool. Saute ground beef until brown. Add tomato sauce, salt and pepper to beef. Remove from heat. Combine cream cheese, sour cream, onions and green pepper in a bowl. Butter a 2 qt. casserole dish. Spread 1/2 of spaghetti in bottom of dish. Cover with cream cheese mixture. Top with remaining spaghetti. Spread tomato-meat mixture on top. Bake at 350° for 45 minutes.
In blender, sprinkle Knox gelatine over cold milk. Let stand 2 minutes. Add hot milk and process at low until dissolved, about 2 minutes. Add cream cheese, sugar and vanilla and process until blended. Arrange chocolate in bottom of crust. Pour in gelatine mixture. Sprinkle with crushed cookies. Chill until firm, about 2 hours. Makes 10 servings.
Cream the softened cheese. Add next 4 ingredients and mix well. Fold in shrimp. Chill for 1 to 2 hours before serving.
Slice bacon into 1/2-inch strips. Fry bacon, onion and garlic for 5 minutes, stirring occasionally. Drain beans. Combine beans, onion mixture and remaining ingredients in a 1-quart casserole dish. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 minutes longer. Serves 4.
Cut the cabbage into 8 wedges, leaving a portion of the core on each wedge, leaving a portion of the core on each wedge. Steam wedges in boiling salted water in large kettle for 10-15 minutes or until crisp tender. Drain and remove core, place wedges in a greased 3 qt. baking dish. In a medium saucepan, saute green pepper and onion in butter until tender. Stir in flour, salt and pepper. Cook until bubbly, gradually add milk and cook and stir until thickened. Pour over cabbage, bake uncovered at 375° for 15 minutes. In a small bowl, combine cheese, mayonnaise and chili sauce, spoon over wedges and return to oven for 5 minutes.
Mix all ingredients together except pecans. Fold pecans in last. Mix about 3 minutes. Pour into greased and floured tube cake pan. Bake at 325° for 1 1/2 hours.
Brown meat and onion; drain. Add all other ingredients; bring to boil and turn heat down to simmer and cook for 1 hour. Great served with cornbread.
Whip all ingredients in blender. Use a variety of fruit in season, strawberries, blueberries, peaches, bananas, oranges, apples, pears and pineapple. Keep tofu creams refrigerated before serving. Prepare fruit by cutting in bite size pieces, pour on the cream of your choice, garnish with nuts, coconut and minced fruit. Change fruits with the seasons to enjoy all year round. Serves 6 or more (depending on amount of fruit used).
Spoon fruit filling evenly down center of each tortilla; sprinkle evenly with cinnamon. Roll up and place, seam side down, in a lightly greased 2-quart baking dish.
Dissolve instant coffee and water in a tall glass. Add milk, sugar and almond extract. Stir well and top with a generous scoop of ice cream. Serves 1.
In medium saucepan, mix sugar and cocoa. Add milk and butter. Bring to a boil over medium heat. Boil 1 minute. Remove from heat. Stir in peanut butter and oats. Drop by teaspoon onto foil lined cookie sheet. Let stand until firm and cold. Store airtight.
Mix orange juice, water, sugar and tapioca. Let stand 5 minutes. Put mixture on stove and add dry vanilla pudding. Cook until thick. Add orange Jell-O (dry) and mix until blended. Let stand until cool. Fold mixture into Cool Whip. Refrigerate until hardened.
Melt margarine in heavy saucepan; add sugar, cocoa and flour. Stir well. Add eggs. Stir mixture. Do not beat. Add milk and vanilla. Pour into a 9-inch unbaked pie shell and bake at 400° for 10 minutes. Reduce to 350° for 20 to 25 minutes or until crust is brown.
Season roast with salt, pepper and flour. Brown on all sides in hot skillet. Place in crock-pot, add remaining ingredients. Cover and cook 4 to 5 hours on High. Great for Sunday lunch! It will be ready when you come in from worship. Add rice and serve the tomatoes and onions over the rice. Delicious!
Mix flour, nuts and margarine together and spread in 9x13 pan. Bake at 375 for 20 minutes.
Cut up and cook meat with 3 quarts of water and salt for 1 hour. Add onions, potatoes, carrots, and celery and cook 20 minutes. Add all other ingredients and simmer 1 hour. Makes 7 quarts.
Mix well. Shape into 4 patties. Broil 3 inches from heat for 5 minutes. Turn and broil 4 minutes longer or until done. Serve on toasted hamburger buns.
Drain tofu, rinse, dry on a towel and cut into 1/2 to 1 inch cubes. Heat oil in wok or skillet until quite hot. Add tofu. Fry until lightly golden. Lower heat. Add ginger, garlic to taste and a little tamari if desired. Kids like it like this or set this aside and add it to stir-fried veggies.
Combine cream cheese, Marshmallow Creme and peanut butter. Beat at low speed with electric mixer until smooth. Store in refrigerator in airtight container. Serve at room temperature with fresh fruit. Makes 1 3/4 cups dip.
Mix top 4 together. Crumble 2 pkg. ramen noodles uncooked. Dressing; oil, sugar, vinegar, and the two beef seasoning packets. Mix in noodles & dressing just before serving.
Soak peas 1 hour. Fry salt pork. Add vegetables and after frying for a few minutes, add them to the peas; together with the seasoning. Let steam at least 20 minutes until the rice is cooked and water is absorbed.
In large bowl, combine butter, sugars, vanilla and egg; mix well. Add flour, soda and salt; mix well.	Add chocolate chips. Drop onto	greased cookie sheet.	Bake at 350° until golden brown (8 to 10 minutes).
Beat together yellow cake mix, instant pudding, eggs, oil and sour cream; beat well. Mix sugar, nuts and cinnamon separately. Put half of first mixture in a greased tube pan, then half of sugar mixture. Add remaining yellow cake mixture and sugar mixture. Bake at 350° about 35 minutes or until toothpick comes out clean.
Heat pineapple and add jello to melt. Cool. When this starts to thicken, stir in buttermilk, Cool Whip and nuts. Chill.