HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 375°. Beat egg slightly and set aside 2 tablespoons of egg. Stir tuna, onion, cheese, parsley and seasonings into remaining egg.
Boil liquid from pineapple with sugar until sugar dissolves, then add pineapple pieces and prepared pudding. Poke holes over top of cake. Pour sugar-pineapple mixture over the cake. When cool, "ice" with the Cool Whip and decorate with cherries. Cover with foil; refrigerate overnight.
Combine meat, bread crumbs, egg and salt; mix lightly. Shape into meatballs; brown in small amount of oil on all sides in large skillet, drain. Add water, rice, carrots, green pepper and onion. Cover and simmer 25 minutes. Add Velveeta cheese. Heat until cheese melts. Yields 4 to 6 servings.
Mix well. Use a teaspoon and drop into pot with hot cooking oil. When golden brown, place on a paper towel platter.
Heat oven to 400°. Cream butter flavor Crisco, 1 1/2 cups sugar, eggs, milk and vanilla in large bowl at medium speed until well blended. Combine flour, cream of tartar, baking soda and salt. Mix into creamed mixture. Shape dough into 1-inch balls.
Soak thinly sliced squash in ice water with 1/3 cup salt for 3 hours. Drain. Mix syrup and other ingredients. Bring to a boil. Put in jars and seal.
Beat sweet potatoes with mixer until smooth. Add remaining ingredients and beat well. Pour into a 9-inch crust (unbaked) and bake at 450° for 10 minutes. Lower temperature to 350° and bake for 30 minutes.
Snap off top ends of asparagus and remove scales. Combine asparagus and 1 teaspoon of oil. Toss well in bowl. Set aside.
Pat dough into jelly roll pan (slightly greased). Bake 8 to 10 minutes. Frost with cream cheese, sugar and vanilla. Mix fruit and spread on crust. Will soak crust quickly. May not use all cherry glaze.
In a blender, mix first 5 ingredients slowly (especially the oil; if poured too fat, it will not blend). Then add onion and poppy seed. Stores well in refrigerator.
Blend first two ingredients well; stir in pecans. Place on baking sheet. Bake at 350° for 10 to 13 minutes, stirring occasionally. Pour onto buttered foil and let cool.
Mix everything well, except the eggs. Add eggs, one at a time. Beat well. Put in greased Bundt pan. Bake at 325° for 40 to 45 minutes.
Cook lasagna noodles according to the directions. Set aside in a bowl of cold water. Tear wrapping off Italian sausage. Brown Italian sausage and ground beef together. Add onions, peppers and mushrooms and cook until tender. Reduce heat. Add tomato sauce, diced tomatoes and tomato paste. Stir well. Sprinkle garlic powder until it covers top of sauce. Do the same with onion powder and oregano. Lightly sprinkle basil or to suit your taste. Simmer on low 20 minutes. Set aside.
Sift together the sugar, flour, soda, and cinnamon. Set aside. In a saucepan, place the water, margarine, oil and cocoa. Bring to a boil and pour over dry ingredients, mixing well. Set aside. Mix together the buttermilk, eggs, and vanilla. Add to chocolate batter. Pour batter into greased and floured 13 x 9 x 2 inch pan. Bake at 400 degrees for 20 minutes or knife comes out clean.
Mix sugar and cocoa together, then cream with margarine and eggs, beating well. Add vanilla, flour, coconut and nuts, mixing well. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 40 minutes. Spread marshmallow over cake while hot. Let cool in pan.
Mix all ingredients except 1/2 cup cheese and bread. Top bread with mixture and add remaining cheese on top. Bake at 450° until hot and bubbly.
Bring to a boil the water and salt. Pour over raw cleaned pumpkin seeds. Cover and let stand at room temperature overnight. Drain liquid from seeds. Spread seeds evenly over a baking pan. Bake in a 350° oven. Bake for 25 to 30 minutes or until seeds are dry and puffed. Stir frequently. Let cool. Store in airtight containers. Roasted pumpkin seeds stay fresh up to 10 days.
Cook pasta (firm texture). Rinse and leave in cold water until ready to use. Mix carrots, pepper and onions together; set aside.
Preheat oven to 350°. Clean and cut cauliflower and broccoli into bite-size pieces. Steam until they are still a little crisp. Drain and add cream of celery soup and Velveeta cheese; place in casserole dish. In a small bowl, combine bread crumbs and Parmesan cheese. Sprinkle this mixture over the vegetables and bake 30 minutes in preheated oven.
Mix salt and flour, then cut in shortening. Add egg and water and mix well. Divide dough into 3 parts. Roll very thin. Let stand 20 minutes. Cut into 1 1/2-inch squares. Drop into boiling broth and cook 20 to 30 minutes.
Mix butter, sugar and eggs; blend in flour and almond extract. Place dough in cookie press to make the cookie type you want. Best to press out one long strand of dough and cut a piece to form a small round cookie. Bake at 350° on ungreased cookie sheet for 8 to 10 minutes.
Mix all ingredients well. Divide into 2 balls. Roll each ball on floured board or between pieces of waxed paper. Use for pot pies or other dessert pies. Bake according to pie recipe.
In a small bowl, combine sugar, pepper, vinegar, salt and oil. Mix well. Set aside.
Combine sugar, Crisco oil and egg. Add milk and beat thoroughly. Stir in combined dry ingredients. Beat until smooth. Spread in a greased 9-inch square pan. Sprinkle with Streusel Topping. Bake at 375° for 30 to 35 minutes.
Sprinkle chicken with seasoned salt and paprika. Place in a baking dish. Dissolve chicken bouillon cube in boiling water. Add wine, onion and curry powder. Pour over chicken. Cover with foil. Bake at 350° for 30 minutes. Uncover and bake 45 minutes or longer, until tender and golden brown.
Totally mix sugar and cocoa; dump in milk, vanilla and margarine, but do not mix. Put in microwave about 2 minutes, until butter melts. Right after you take it out of the microwave, pour in pecans and start mixing. Pour onto greased dish. Put in refrigerator. It is ready to cut in a few minutes.
Preheat oven to 375°. Turn down TV. Remove toys from countertop. Measure 2 cups of flour. Get baking powder. Remove Benjamin's hands from flour. Put flour, baking powder and salt into sifter. Vacuum mixture off kitchen floor (Benjamin spilled). Get an egg. Answer telephone. Separate egg and warm Baby Adam's bottle. Help Mary figure out a new math problem (the old reliable way). Grease pan; salesman at door. Take 1/4-inch of salt from greased pan and look for Benjamin. Put mess in wastebasket. Put dishes in dishwasher. Call the bakery. Take an aspirin.
In large pot, pour puree, 3 puree cans of water, tomato paste and spices. Brown neckbones in a skillet and add to sauce. Simmer several hours until thick.
Combine all ingredients in mixing bowl; chill. May be used with crackers or as a filling for tiny sandwiches or with raw vegetables.
Melt chocolate in water; add 2/3 cup sugar. Bring to boil, stirring constantly. Remove from heat; stir in butter and 1 1/2 teaspoons vanilla. Set aside to cool. Sift together flour, 2/3 cup sugar, baking powder and salt. Add shortening, milk and 1/2 teaspoon vanilla. Beat 2 minutes. Add egg and beat. Pour this mixture into pie shell. Pour chocolate sauce over batter and sprinkle top with nuts. Bake in a preheated 350° oven for 55 to 60 minutes or until cake tester stuck in center comes out clean. Yield: 8 servings.
Drain beets, reserving 1/3 cup of liquid. In saucepan, combine sugar, cornstarch and salt. Stir in reserved liquid, vinegar and butter. Cook and stir until mixture thickens and bubbles. Add beets; heat through. Serves 4 or 5.
Combine salt and 2/3 c. water in saucepan and heat over medium heat for 4 to 5 minutes. Remove from heat. Add cornstarch, 1/2 cup water and food coloring to pan; return to heat and stir. Mixture will thicken. This is good for modeling because it does not crumble easily. This has a slightly grainy texture. Store in an airtight container.
In large deep frying pan, cook onions in butter until ???. Add remaining ingredients. Simmer 15 to 20 minutes.
In a medium saucepan, combine sugar and cornstarch. Whisk in the egg yolks and milk until thoroughly combined. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Remove from heat. Add lemon juice and raisins. Pour into pie shell.
Take angel food ring and slice into 2 layers (set aside). Cut strawberries in slices (set aside). Take softened cream cheese and sugar. Mix together, then take Cool Whip and mix. Make icing out of it and cover rings of angel food cake and stack together to make the cake. Take strawberry glaze and spread over cake. Put fresh strawberry slices on (cover cake well). Keep in refrigerator with cover. Make sure cake is cold before putting on strawberries and jell.
Mix all ingredients together. Makes enough for four cocktails or use over sliced fried wieners.
In a small saucepan over low heat or in microwave, melt margarine and chocolate chips; stir in pecans.
Pack washed cucumbers in sterilized jars. Place remaining ingredients in a pan and bring to a boil. Pour over cucumbers while boiling hot. Seal.
Mix the first 3 ingredients together and set aside. Place chicken breasts in 13 x 9-inch baking dish. Add vegetables. Mix together soup and sour cream; pour over chicken. Top with stuffing mix. Bake in preheated 350° oven for 35 minutes or until chicken is cooked through.
Into a pitcher, pour chilled wine over ice cubes. Combine orange and lemon juices with sugar, add to wine. At serving time, stir in chilled club soda. Garnish with the orange peel or float orange slices in the sangria. Makes 6 servings.
Preheat oven to 325°. Grease and flour 2 loaf pans or 1 large tube pan. Beat eggs, then add oil, sugar, grated zucchini and vanilla. Sift together 3 cups flour and cinnamon. Mix well with other ingredients, then add nuts. Mix well. Bake at 325° for 1 hour.
Drop by teaspoon on an ungreased cookie sheet. Bake at 350° for 8 minutes for chewy, 10 minutes for crispy.
Heat oven to 350°. Cook noodles. Saute onions in butter until tender; mix all ingredients, except noodles, then gently stir in noodles. Turn into casserole. Cover with crushed Ritz crackers. Bake for 35 to 40 minutes until lightly browned.
Blend sour cream and cream cheese together in a bowl. Add green chillies, black olives, cheese, onion, salt and jalapeno. Place tortillas in damp paper towel. Wrap up. Microwave 2 minutes.
Brown and drain meat. Add onion, milk, soup and cream cheese with meat. Then add corn, peas and cooked noodles. Stir together and put in casserole dish. Top with Parmesan cheese. Bake, covered, at 350° for 30 minutes.
Sift first 5 ingredients and make cake batter. Stir in milk, vanilla and melted shortening. Add chopped pecans. Pour into greased baking dish, 8 x 8 x 2. Mix brown sugar and 1/4 cup cocoa. Place on cake batter. Gently pour over this 1 3/4 cups hot water. Bake in 350° oven for 40 to 45 minutes.
In a greased and floured 9 x 13 pan, cut one tube of chocolate chip cookie dough into 1-inch slices. Place side by side in pan. Press dough edges together making a flat surface. Cream together cream cheese, sugar and eggs. Place over cookie dough in pan. Cut second tube of cookie dough into 1-inch slices. Place side by side into pan. Do not press together this time. Allow center to cook up through spaces. Bake at 400° for 40 minutes.
Combine butter, cheeses, garlic, shallot, Tabasco and vermouth in food processor; process until smooth. Line a small bowl with damp cheesecloth, letting edges hang over. Layer cheese mixture, pine nuts, tomato and pesto in any order until it is all used up, ending with cheese. Place a piece of plastic wrap on top layer; press gently. Chill at least one hour, or up to 2 days. To serve, remove plastic wrap; invert on platter and remove cheesecloth. Serve with crackers. Makes about 2 cups.
Bring water and cornstarch to a boil and cook slowly until clear and thick. Stir in granulated sugar and cinnamon and bring to a boil. Pour over apples.
Buy or make angel food cake and slice in 2 or 3 layers. Mix instant pudding, substituting 1 cup of milk for 1 cup of all-purpose cream or heavy cream. Frost layers of cake and all around cake.
Cook ground beef; add all ingredients. Cook until desired taste. Serve on hamburger buns with cole slaw and pickles.
In medium skillet (medium heat) stir flour into drippings. Cook; stir until dark brown. Stir in water and bouillon. Cook and stir until thick and bouillon is dissolved.
Cream butter in a large mixing bowl. Gradually add sugar and beat until fluffy. Add egg, milk and vanilla; beat thoroughly. Combine flour, baking powder and salt; gradually add to creamed mixture. Chill for ease in handling. Preheat oven to 350°. Roll on lightly floured surface to 1/8-inch thickness. Cut into desired shapes with floured cookie cutters. Place on cookie sheet. Bake for 8 to 10 minutes. Decorate as desired. Yield: 7 to 8 dozen.
Slice angel food cake into 1-inch thick pieces. Line a glass baking dish with the slices. Use hot water and cold water; stir until Jell-O is dissolved. Combine with strawberries. Then pour over the angel food slices. Push each of the slices into the Jell-O mixture so they are covered. They will then rise to the top. Refrigerate until set. Cover top with Cool Whip. Decorate with sliced strawberries (optional).
Beat butter and cream cheese until creamy. Blend in flour. Refrigerate 1 hour. Roll in 24 (1-inch) balls. Press each into mini muffin cups.
Cook macaroni until done. Cut hot dogs into 1-inch pieces, leaving 4 whole. Spray a 9 x 9-inch baking dish with Pam. Combine macaroni, hot dogs (cut) and remaining ingredients. Bake, uncovered, in a 350° oven for 25 minutes. Top with 4 remaining hot dogs, cut in half lengthwise with 3 small slits cut in top of each. Bake another 15 minutes.
Melt butter and chocolate over low heat in saucepan. Remove from heat. Add sugar, vanilla and egg. Stir well. Add flour, salt and chocolate chips. Spread in a greased 8 x 12-inch pan. Bake in 350° oven for 20 to 25 minutes.
Blend all thoroughly, form into rolls 18 inches long and 2 1/2 inches in diameter. Wrap in foil. Refrigerate 24 hours. Poke holes in foil; place on broiler pan and bake at 325° for 90 minutes. Unwrap to cool. Wrap in plastic wrap to store.
Cook wild rice according to package directions; set aside. Melt butter in heavy saucepan; saute onion and celery in butter until tender. Stir in flour; cook over low heat for 1 minute, stirring constantly. Add mushrooms, broth and half and half. Cook over medium heat, stirring constantly, until thickened. Stir in rice, chicken, pimiento, parsley and seasoning. Pour mixture into greased 2-quart casserole; top with almonds and bake at 350° for 25 to 30 minutes or until bubbly and brown. Yield: About 6 servings.
Grease cookie sheet or pizza pan generously. Layer ingredients in the order as shown, adding just enough tomato sauce to hold mixture together. Place in 350° oven until cheese melts.
Scramble egg in oil in saucepan, stirring to break into pieces. Add water, soy sauce, scallions and garlic; bring to a boil. Stir in rice. Cover, remove from heat and let stand 5 minutes. Stir. Makes 4 servings.
In medium bowl, combine sweetened condensed milk and juice concentrate. Stir in sour cream. In small bowl, combine coconut, nuts and rind. Layer filling and coconut mixture in parfait or dessert dishes. Top with coconut mixture. Chill in freezer 30 to 45 minutes or 2 hours in refrigerator.
Place milk and pudding in saucepan; cook until thickened. Pour into a large bowl and while pudding is still hot, pour cake mix (as it comes from the package) into pudding. Mix well and pour into ungreased 13 x 9 x 2-inch pan. Spread chocolate chips over top. Sprinkle with nuts or coconut. Bake at 350° for 25 to 30 minutes. Cool. Cut into squares.
Brown ground beef. Preheat oven to 400°. Mix soup, paprika, pepper and Mrs. Dash. Grease casserole dish and place potatoes and ground beef in pan. Sprinkle cheese over potatoes, then spoon soup mixture over cheese. Cover with foil. Bake for 45 minutes.
Chop ingredients fine or use a blender; mix together. Cook over medium heat until boiling. Place mixture in hot sterile jars and seal. Process 10 minutes; makes 6 pints.
Chop bacon and fry until crisp. Beat egg. Take bacon and add to salad greens. Add all other ingredients to beaten egg and pour into the hot bacon fat. Cook until thick. Pour at once over 1 quart crisp, dry salad greens like lettuce, spinach and endive.
Pare, core and slice the apples. Line a 9-inch pie pan with a pie crust. Place a layer of apples over the bottom. Sprinkle with a mixture of the sugar, cinnamon and salt. Add top sheet of pastry and cut slits into it to allow for escape of steam. Flute edges. Bake in a 425° oven for about 50 minutes or until apples are tender and crust a golden brown.
Spread 2 packages of crescent rolls across the pan width wise on a lightly greased cookie sheet. Combine cream cheese, sugar, vanilla and almond flavoring. Mix well. Spread onto the layer of crescent rolls. Top with drained fruit and fold over dough so it is not quite touching each other. Bake for about 20 minutes at 350°.
Boil all ingredients but soda for 5 minutes. Stir well. Remove from heat and add soda. Pour over popcorn and mix. Put in 2 flat pans in 250° oven. Bake 1 hour. Stir a few times. Store in tight container.
Cook frozen vegetables according to package directions. Drain well. Combine cooked vegetables, celery, onion, mayonnaise, 1/2 cup cheese, salt and pepper. Spoon into a greased 2-quart casserole. Combine remaining ingredients and sprinkle over top. Bake at 300° for 30 to 40 minutes.
In 4 1/2-quart kettle, combine chicken, onions (with liquid), carrots (with liquid), green beans (with liquid), chicken broth, barbecue spice, salt and thyme. Heat to boiling, stirring occasionally.
Combine first 4 ingredients. In separate bowl, combine dry ingredients. Mix together thoroughly. Bake one hour and 15 minutes at 350°.
Whisk jelly and lime juice in large bowl. Mix with remaining ingredients. Season with salt and pepper to taste. Can be made 3 hours ahead. Marshall Fields has a mild red pepper jelly that is nice to use.
Chop cabbage in large pieces. Place in bottom of greased casserole dish. In skillet brown beef and onion; pour off fat. Stir in rice. Place mixture on top of cabbage. Cover all with tomato soup and water. Bake in a preheated oven at 350° for 1 hour or until rice and cabbage are done. This recipe can be used with sausage, chops or other meats along with the seasoning you prefer.
Cut up hen and season generously with salt and pepper. Brown in oil in heavy pot over medium heat until golden brown. Remove chicken to large pot or Dutch oven. Use remaining oil in pot to make roux.
Deviled Eggs: Halve eggs. Remove yolks; mash with next 4 ingredients. Refill whites.
Wash beans, place in large pot, cover with water and soak overnight. Drain before cooking. Add 2 quarts water and ham hock or ham quarters. Simmer 2 to 2 1/2 hours. Add onion, tomatoes, bell pepper and all other ingredients, including the wine. Simmer 30 or 40 minutes.
Melt chips in double boiler. Mix other ingredients. Make into balls about the size of walnuts. Dip balls into melted chips. Chill on waxed paper.
Cut up bananas and put in a large bowl. Add sour cream and well drained pineapple and cherry pie filling. Add pecans or walnuts and marshmallows. Sprinkle with nuts. Chill and serve.
Mix cottage cheese, Cool Whip and jello. Stir in oranges and pineapple. Chill 2 hours. Overnight is better.
Thaw potatoes for 30 minutes. Mix other ingredients, except corn flakes or chips. Bake for 1 hour at 375° in an 8 x 13-inch pan. When almost done, sprinkle with flakes or chips. Return to oven until browned. Makes 12 to 15 servings.
Heat oven to 425°. Grease cookie sheet with shortening. Heat margarine until melted; set aside. Stir flour, sugar, baking powder and salt in medium bowl. Stir in milk and 3 tablespoons of the melted margarine until dough forms. Sprinkle a surface lightly with flour. Turn dough onto surface; knead 10 times. Roll dough with rolling pin, or pat with hands into a rectangle (9 x 5 inches). Brush with remaining melted margarine, using a pastry brush. Sprinkle with mixture of 3 tablespoons sugar and the cinnamon.
Line metal cake pan with aluminum foil. Preheat oven to 400°. Put 1/2 stick (more or less) butter on bottom of pan. Peel and slice potatoes in pan; slice onion on top of potatoes. Put the rest of the butter on top and salt and pepper to taste. Cover with aluminum foil; place in oven for 1 hour. Put sliced cheese on top. Add more butter, if needed. Place in oven for 15 minutes or until cheese is melted.
Combine flour and butter. Bake at 350° for 10 minutes. Let cool. Mix powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust. Mix pudding and milk. Put over cream cheese layer and refrigerate. Top with rest of the Cool Whip and chopped nuts.
Chop parsley and mint, stems and all. Place cracked wheat in bowl; cover with warm water and allow to soak for 10 minutes. All vegetables should be finely chopped. Drain cracked wheat and squeeze the water out. Add to the vegetables. Mix lemon juice, oil and salt. Pour over the vegetables. Arrange on a bed of lettuce or serve as pita bread sandwiches.
Rinse chicken; pat dry. Combine paprika and pepper; rub into chicken. Arrange chicken pieces in 1 2/3 to 2-quart microwave dish, with meaty portions toward edge. Combine remaining ingredients; spoon over chicken.
Pour boiling water over dates; add soda. Grease five #303 vegetable cans using 1 stick oleo. Add rest of oleo to dates and cool. Mix sugar and eggs; add flour, baking powder, salt, vanilla and nuts. Mix well with the mixture. Fill cans 1/2 full. Bake at 325° for 1 hour.
Custard: Scald milk and cream; set aside to cool. Beat eggs until fluffy; add sugar and beat well until creamy. Add farina with a pinch of salt. Add milk, a spoonful at a time. Heat, stirring until thickened; set aside to cool.
Put candy chips in large saucepan (double boiler) and melt slowly over hot water, stirring constantly. Remove from heat and quickly stir in noodles and nuts. Then drop by spoonful on wax paper and cool.
Pour boiling water over dates. Let cool slightly. Add 1 teaspoon soda. Cream shortening, 1 cup sugar and eggs. Add salt, flour and 3/4 teaspoon soda; mix together. Add date mixture.
Grate cheeses in large mixing bowl. Add mayonnaise, salt, pepper and cayenne pepper. Mix with hands and form into ring. Press chopped pecans into ring. Refrigerate until ready to serve. Then add strawberry preserves to center of ring. Serve with crackers of your choice.
Mix all of these ingredients together. Refrigerate for several hours. Serve with a vegetable tray.
Layer broccoli spears and soup in dish. Top that with a layer of cheese slices. Melt 1/4 cup butter in 1 cup water and mix with stuffing before putting on top of cheese. Dot with butter. Bake at 350° for 40 minutes.
Mix hamburger, crackers, onion, eggs, salt and pepper and shape by hand. Cover with ketchup. If desired, place thin sliced pepper all over top to add flavor. Spray large roasting pan with cooking oil or Pam. Place meat loaf in center of pan. Put potatoes on one end of pan and green beans on the opposite end. Add about 1 inch of water. Bake at 350° to 375° for 60 to 75 minutes.
Prepare rice according to directions. Boil chicken until tender. Remove from bone. Separate into small pieces. Mix mayonnaise and egg. Add soups and 1/2 of cheese. Mix all ingredients together. Bake in greased casserole dish. (Top with remaining cheese before baking.)
Mix together all ingredients, except chocolate chips and nuts. Spread in a 9 x 13-inch pan. Sprinkle chocolate chips and nuts on top, then bake in 350° oven for 25 minutes.
Line the bottom of casserole with crushed up corn chips. Place beans, onions and water in a seperate bowl and mix together. Pour mixture over corn chips. Sprinkle with cheese. Cover and bake at 350° for 20 to 30 minutes. Serves 10 or more.
Mix celery, pepper, onion and English peas. Stack layer of lettuce, then layer of mixture, etc. Add the sugar to the mayonnaise; smear on top. Sprinkle the Parmesan or grated cheese over top. Sprinkle the bacon bits on top.