HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare crab meat. Beat egg in medium size bowl. Stir in green pepper, pimento, mustard, salt, pepper and all ingredients but 2 tablespoons of the mayonnaise until well blended. Fold in crab meat. Spoon into baking dish. Spread top of each with 1 teaspoon of remaining mayonnaise. Squeeze a little lemon juice over each serving. Sprinkle with paprika. Bake in moderate oven at 350° for 15 minutes or until browned and bubbling.
Combine cheeses, mayonnaise, sherry, Worcestershire sauce, garlic powder and salts. Blend until smooth. Add olives. Cover and chill until firm. Shape cheese mixture into a ball. Combine parsley and dried beef and roll cheese ball in this mixture. Cover and chill.
Grate the carrot and zucchini. Slice scallion. Combine flour, baking powder, salt and pepper. Beat together the egg, milk, carrot, zucchini and scallion. Stir wet ingredients into dry until just combined. Heat 1 tablespoon oil in a frying pan over medium heat. Pour batter by tablespoons into pan, making a few pancakes at a time. Cook until golden, about 2 minutes. Add remaining oil to pan as needed. Serve at once.
Preheat oven to 350°. Arrange 4 bread slices in large greased baking dish. Cover each with a cheese slice. Place remaining bread slices on cheese slices. Beat eggs until frothy. Add milk, salt, pepper and dry mustard. Mix well. Pour over sandwiches. Refrigerate until milk is absorbed into bread. Bake at 350° for 30 minutes. Yield: 4 servings.
Cream sugar and butter. Beat eggs and add to sugar and butter. Whip the cream and add the pineapple and nuts. Divide rolled wafer crumbs into three parts. Spread one part into a buttered pan. Add the butter and sugar mixture over the top. Add and spread another 1/3 of the crumbs. Next, add the nuts and pineapple mixture. Over that, sprinkle the last layer of crumbs. Cover and let stand in the refrigerator for 24 hours.
Cook and drain all pasta. Mix together all ingredients, pour into a large greased baking dish, bake for 1 hour at 350°f. 180°c. gas mark 4.
Mix dry Ranch dressing into a 2 cup holder with popcorn oil. Mix well. Pour over hard pretzels in a tight seal container. Put in pan and turn over several times to get mixture on pretzels and serve. Drop bag of pretzels on floor to break them.
Mix all together well. Pour into lightly greased and floured 9 x 9-inch cake pan or casserole pan. Serve warm. Bake 45 minutes at 350°.
Heat oven to 350°. Grease square pan, 8 x 8 x 2-inch. In medium mixing bowl, blend melted butter, sugar and vanilla. Add eggs; beat well with spoon. Combine flour, cocoa, baking powder and salt. Gradually add to egg mixture, beating until well blended. Stir in nuts and chocolate chips, if desired.
Beat eggs and add fruit cocktail. Mix flour, soda, sugar and vanilla. Add to the egg mixture. Pour in a greased and floured 9 x 13 pan. Sprinkle with brown sugar (optional). Bake 45 minutes at 350° or until done.
Combine soup, milk and poultry seasoning; blend well and set aside half of mixture. Combine cracker crumbs and sesame seed. Dip chicken in half of soup mixture; coat with crumb mixture. Arrange chicken in a single layer in a lightly greased 13 x 9 x 2-inch baking dish. Drizzle with margarine. Bake at 400° for 40 to 50 minutes or until tender. Heat reserved soup mixture and serve as gravy, if desired. Yield: 6 servings.
Combine onion, oil, lemon juice, garlic, salt and pepper in a large shallow dish. Add scallops, stirring gently to coat. Refrigerate 2 hours. Thread scallops on skewers. Place kabobs 4 to 5 inches from hot coals; grill 10 to 12 minutes, turning and basting occasionally with leftover marinade. Yield: 6 servings.
Melt brown sugar with stick of butter. Separate all biscuits and slice each one in half. Roll each half in the mixture of 1/2 cup sugar, cinnamon and nuts. Place each biscuit in greased Bundt pan. Pour brown sugar and butter mixture over biscuits. Bake at 350° for 45 minutes.
Measure 1 2/3 cups almonds; whirl or ground fine. Finely chop remaining almonds. Set aside. Mix flour, sugar and ground almonds. Work in butter and vanilla with fingers until mixture cleans bowl. Chill 1 hour. Roll dough into balls, then into rolls, then form crescents. Press tops in chopped almonds. Bake on ungreased cookie sheets at 350° for 12 to 15 minutes or until lightly brown. Cool on pan 10 minutes. Dust with powdered sugar. Makes 25 to 30 crescents.
Mix flour, soda, cinnamon and salt. Combine sugar, oil and vanilla; mix with first ingredients. Add carrots, nuts and pineapple. Mix well and add eggs one at a time. Pour batter into a well-greased and floured tube pan. Bake at 350° for 70 minutes. Serves 18.
Thoroughly cream the margarine and sugar. Add eggs and beat well. Sift dry ingredients and add to creamed mixture. Add milk and vanilla; chill. Roll thin. Cut out. Bake on greased cookie sheet at 400° for 6 to 8 minutes. Makes about 4 to 5 dozen cookies.
Brown ground meat and drain, then add onion and cook a little longer. Add other ingredients; stir and cook in covered dish for 1 1/2 hours at 350°.
Pour boiling water over oatmeal. Let stand at room temperature 10 minutes. Add brown and white sugars and margarine. Stir until margarine melts. Add eggs; mix well. Sift together flour, baking soda, salt and cocoa. Add flour to sugar mixture. Mix well. Add about 1/2 package of the chocolate bits.
Dissolve yeast in water. Scald the milk. Add the shortening, sugar and salt. Cool to lukewarm. Add the 1/2 cup flour to yeast mixture. Add eggs; beat well. Stir in mashed potatoes. Add remaining flour gradually to make a soft dough. Knead until smooth. Place in greased bowl. Cover; let rise until doubled. Turn out on floured board. Divide in 2 parts, roll to size of baking pan (two 8-inch pans). Fit dough well into corners of pan. Let rise until doubled. Combine brown sugar, cream and cinnamon. Punch holes 1/2-inch apart partly through dough with finger. Pour topping evenly over dough. Bake at 400° for 20 minutes. Cool slightly before cutting.
Drain clams, reserving juice. Mix clams with other ingredients. Mix in enough clam juice to make mixture smooth. Chill.
Coat a wok or large skillet with cooking spray. Heat on medium for 2 minutes. Add garlic and soy sauce. Stir-fry 3 minutes. Add cabbage, broccoli, carrots and green onions. Stir-fry 3 to 4 minutes until vegetables are crisp-tender. Add mushrooms and snow peas. Stir-fry 1 to 2 minutes. Combine cornstarch, bouillon granules and water, stirring to dissolve. Pour over vegetables and stir-fry until thickened and bubbly.
Brown sausage and hamburger together; add cheese and stir until melted. Spread onto rye bread and broil until golden brown.
Place uncooked meat in bottom of greased baking dish. Put onion on top of meat. Mix both soups and milk. Pour over onions and meat. Place Tater Tots on top and bake at 350° for about 1 1/2 hours.
Mix egg, oil and sour cream together. Add cornmeal mix, then fold corn into mixture. Pour into a 13 x 9-inch pan. Bake at 350° for 1 hour.
Mix all together and rub over turkey. Tie back wings and legs. Cook at 400° for first 1/2 hour. Cook at 325° for remainder of time, (20 minutes per pound, including first 1/2 hour). (For 10 pound turkey, cook 3 hours and 20 minutes.)
Mix equal parts self-rising flour and corn flake crumbs on paper towel. In shallow wide dish, mix egg and water together. Dip pork chops in egg mixture and roll in flour and corn flake mixture. Fry in skillet or bake in oven at 350°, whichever you desire. Season with garlic salt.
Use potato masher to mash fruit to a fine pulp. Add sugar and jello. Cook over low heat until mixture comes to a boil. Let boil 15 to 20 minutes and put into jars and seal.
Mash 3 peaches and add flour and sugar. Cook until thickened. Cool completely. Slice 3 peaches into thin slices and place in graham cracker crust. Add cooled peach mixture by tablespoon on top of sliced peaches. Chill well. Serve with whipped cream. Delicious!
Boil millet and rice along with salt for 45 to 60 minutes. As water boils and dissipates, add more when needed. When done, mix in coconut and dates just before serving.
Add all ingredients to crab meat and toss until well mixed. Refrigerate 2 to 3 hours before serving. Makes about 8 to 10 servings.
Add hamburger to water (do not brown hamburger). Add all ingredients. Simmer 3 hours, uncovered. When finished, use as topping for spaghetti or for chili hot dogs.
In a bowl, mix yogurt and honey. Fold in vegetables, nuts and fruits. Season with salt and pepper if desired. Serve on a bed of lettuce or watercress.
Cook Rice-A-Roni as directed, omitting butter. Cool to room temperature. Add onion, pepper and artichokes. Add chicken. Mix curry, mayo and liquid from artichoke hearts. Pour over salad and chill 24 hours.
Mix all ingredients together in a large container. Stir well. Freeze until slushy. Serve in punch bowl.
Cook first 2 ingredients in a double boiler until tender. Add sugar to the hot rice. Let cool. Fold in fruit cocktail and Dream Whip.
Combine butter, sugar and cinnamon with cracker crumbs. Press half of the mixture into a spring-form pan. Top with applesauce and top with remaining crumbs. Bake 30 minutes at 350°.
Slice onion into rings and saute in margarine in a pot having a close fitting lid. Add orange juice concentrate and enough chicken broth to make 2 cups liquid. Add salt and bring to high boil. Add rice; bring back to high boil. Turn heat down to low; put close fitting lid on pot and let steam for 20 minutes. Serve with roast or chops.
Combine all ingredients and mix thoroughly. Drop onto cookie sheets and bake at 350°. Remove from oven before they appear to be completely done.
In large frypan, brown sausage, celery and onion. Drain. Stir in soup, mushrooms, seasoning mix, flour, parsley and oregano. Simmer while preparing crust. Separate biscuit dough and place in ungreased 9 or 10-inch pie pan or 8 to 9-inch square baking pan. Press over bottom and up sides to form a crust. Spoon about 1 1/2 cups of meat mixture onto crust. Spoon cottage cheese over meat mixture. Cover with remaining meat mixture and Mozzarella cheese. Bake at 375° for 25 to 30 minutes until crust is golden brown. For easier serving, let cool 10 minutes before serving.
Prepare gelatin according to package directions. Refrigerate until slightly thickened. Add banana and grapes. Alternate gelatin mixture with whipped topping in tall sherbet glasses. Makes 2 servings.
Bring sweet potatoes to boil. Reduce heat to low and simmer, covered, 18 to 20 minutes. Drain potatoes and cut into 1/2-inch slices. Arrange in lightly greased 13 x 9 x 2-inch baking dish. Overlap slightly. Cut pineapple slices into thirds; tuck in among potato slices. Sprinkle with pecans. Melt margarine and add pineapple juice. Pour mixture over potatoes; sprinkle with brown sugar, cinnamon, nutmeg, salt and pepper. Bake at 450° for 15 minutes until heated through. Sprinkle marshmallows on top and broil 1 to 2 minutes until lightly browned. Watch closely to prevent overbrowning.
Freeze cookies and grind in food processor or blender until it looks like dirt. In separate bowl, mix softened cream cheese and pudding, milk and 1/2 Cool Whip. Beat until smooth (about 3 minutes).
Put all ingredients in large saucepan. Let this mixture boil for a few minutes and remove from stove. Let cool (put pan in sink of cold water to cool off), then stir in 2 cups flour and 2 teaspoons baking soda. Grease and flour 9 x 13-inch pan. Put mixture in pan. Bake at 300° for 1 hour.
Boil onions until they are partly tender. Drain them and core them with an apple corer. Fill the centers with grated cheese. Season with salt and paprika. Dot with butter. Place them in a baking dish in enough water to keep them from scorching. Cover and bake them at 375° until they are nearly tender. Uncover and bake for 5 minutes longer. Goes great with roasted meat.
Cook meat, onion and celery together until done. Add the remaining ingredients to the meat mixture. Microwave at 70% power for 16 minutes. Stir midway through cycle. Serves 4.
Combine beef, egg, bread crumbs, milk and salt. Shape into 30 1-inch balls. Heat oil in a frying pan. Brown meatballs in oil on all sides. Remove from pan; set aside. Add cornstarch, bouillon and soy sauce to drippings; stir for 1 to 2 minutes. Add pineapple liquid and vinegar. Add pineapple liquid and vinegar. Bring to a boil; reduce heat to a simmer. Add meatballs, pineapple and mandarin oranges. Heat through. Serve over hot rice.
Mix tomatoes, 3/4 cup of the cheese, basil, garlic and oil. Toss hot pasta with tomato mixture. Sprinkle with remaining 1/4 cup cheese.
Combine sugar, cornstarch and salt and stir in cold water. Cook until clear, stirring constantly.
Put eggs, milk, pumpkin and oil in bowl and mix. In separate bowl, mix flour, baking powder, sugar, salt, cinnamon and nutmeg. Stir until flour mixture is just moistened. Batter should be lumpy. Bake at 400° for 18 to 20 minutes.
About 45 minutes before serving: In a 6-quart Dutch oven or saucepot over high heat, heat onions and 1-inch water to boiling. Reduce heat to medium-low; cover and cook 10 to 15 minutes until onions are fork-tender. Drain onions, reserving 1/2 cup cooking liquid. In same Dutch oven over low heat, melt margarine or butter; stir in flour and salt until blended. Gradually stir in reserved onion liquid, half and half and cream sherry; cook, stirring constantly, until mixture is thickened and smooth. Return onions to Dutch oven; heat through. Spoon onions and cream sauce into serving bowl; sprinkle with paprika. Makes 16 servings.
Mix milk and bread together. Salt and pepper the hamburger to taste. Mix ingredients together and form into small meatballs. Place in a baking dish.
Blend 1 day ahead, softened cream cheese, mayo and powdered Ranch dressing. Chill overnight.
Mix the day before so the flavors will have a chance to blend. Dissolve sugar in strong tea. Mix frozen orange juice per can directions. Combine with tea mixture. Add pineapple and lemon juices.
Stew chicken and debone. Boil onion, celery and bell pepper in 2 cups broth from chicken for 10 minutes. Mix half of stuffing mix in a 9 x 13-inch casserole dish with 3/4 can of soup, half of chopped seasoning, sage, can of chicken broth and beaten egg. Layer chicken. Add remaining dressing mix, seasonings, chicken soup, etc. Bake at 350° for 45 minutes to 1 hour.
Blend in food processor. Store in refrigerator for 2 or 3 days before using. Serve over romaine, croutons and avocados and sprinkle with Parmesan.
Bring margarine, oil, cocoa and water to a boil. Place remaining ingredients into bowl. *Mix a little of the hot ingredients in with the eggs before pouring the hot ingredients over the flour mixture. Mix well. Pour onto ungreased 11 x 17-inch cookie sheet. Bake at 350° for 25 minutes. Pour icing over hot cake.
Peel boiled potatoes and slice thin. Add onion, oil, vinegar, salt, pepper, mayonnaise and boiling water. Mix well and allow to stand at room temperature for 1 hour. Refrigerate. Best served the next day.
Microwave margarine 1 minute. Add milk and sugar; mix well. Microwave 5 minutes. Stir after 3 minutes. Stir again, then microwave 5 minutes longer. Remove from microwave, then add all remaining ingredients. Mix well. Pour into a buttered 13 x 9-inch pan. Cool at room temperature; cut into squares. Makes 3 pounds.
Spread sauerkraut in 12 x 8-inch dish. Top with tomato slices, dot with butter and dressing. Cover with corned beef; sprinkle with cheese. Bake at 425° for 15 minutes. Remove. Spread each biscuit into 3 layers. Overlap biscuits to cover the casserole. Bake at 425° for 15 to 25 minutes longer. Serves 4 to 6.
Shred cabbage and carrots. Stir together, salt, sugar, lemon juice, mayo and green peppers. Mix together! Chill in fridge.
Cook dried fruits, raisins, cinnamon and water. Bring to boiling, then simmer uncovered until fruits are tender, about 30 minutes. Add remaining ingredients. Bring to a boil; cover. Cook over low heat 15 minutes longer, stirring occasionally. Serve warm or chilled. Makes 8 to 10 servings.
In medium saucepan, cook onion in butter until tender. Stir in flour, water and bouillon. Cook and stir until thickened and bouillon dissolves. Remove from heat. Add sour cream and stir.
Place rice into a dish with water; set aside. Dice celery, onion and pepper. Brown these with the hamburger, then add soups and mushrooms. Add the rice and water mixture. Mix and place into casserole. Bake 2 hours at 325°. During last 25 minutes, place a layer of chow mein noodles on top. Can be served with soy sauce.
Melt butter, cream with 2 cups of sugar. Beat in eggs, one at at time. Add soda to buttermilk. Add 2 cups of flour and salt. Alternate with buttermilk. Add buttermilk to creamed mixture. Mix well.
Beat all together and pour into unbaked pie shell. Sprinkle nutmeg on top and bake at 350° for 40 minutes (or until set).
Preheat oven to 400°. In frying pan, brown ground beef with onion; drain fat. Add tomato soup, peas, worcestershire sauce, salt and pepper. Turn into 1 1/2-quart casserole. Separate biscuits. Place biscuits on mixture. Sprinkle cheese on top of biscuits. Bake 25 to 30 minutes or until biscuits are no longer doughy.
Spread cream cheese in 9-inch pie plate. Top with 1 cup cheese, sauce and then remaining cheese. Bake at 350° for 15 to 20 minutes, until cheese melts. Serve with Tostitos chips, breadsticks or crackers.
Boil hominy and pepper until liquid is gone. Add sour cream and garlic salt. Put in casserole dish. Sprinkle cheese on top. Bake at 350° until heated through.
Slowly cook the onion and green pepper in a skillet. In a large frypan, brown the hamburger meat. Mix the bouillon with hot water. Pour 2/3 of the hot liquid into the hamburger and add the catsup. Bring to a boil. Add the onion and pepper to mixture and simmer. Cook noodles. Just before you put the meat mixture on your cooked noodles, add the sour cream.
Mix all ingredients. Pour into a medium-sized greased casserole. Bake in a 350° oven 45 minutes. Before serving, top with chopped tomatoes, chopped lettuce, sliced olives and sour cream.
In a heavy saucepan with lid, mix sauce and Coke in equal amounts. Stir well. Add chicken and cook on top of the stove until tender. For thicker sauce, take lid off the last few minutes.
Mix sugar, flour, salt and spice together. Add and stir until smooth pumpkin, milk and egg. Pour mixture into 9-inch unbaked pastry crust. Bake in a 375° oven for about 50 minutes or until firm. Serve warm or cold.
Slice warm potatoes; add in order onion, dry ingredients, oil, vinegar and last, water. Mix well and let stand, preferably in a warm place.
Combine chicken and 3 tablespoons cheese. Separate rolls. Place 3 tablespoons of chicken mixture on wide end of roll and roll up. Combine soup, milk and 1/2 cup cheese in pan. Heat until cheese melts. Pour into a 9 x 9-inch pan. Place rolls into filled pan and bake at 375° for 20 to 25 minutes. After removing from oven, sprinkle remaining cheese on top and bake until cheese is melted.
Mix together flour, brown sugar and butter. Press firmly into jellyroll pan. Bake for 10 to 12 minutes at 350°. Mix corn syrup, water and butterscotch chips. Bring to boil for two minutes, stirring constantly. Spread mixed salted nuts on top of crust. Pour syrup mixture over crust and nuts. Bake for 10 to 12 minutes at 350°.
Grease a 9 x 13-inch pan. Spread pecans and coconut over bottom of pan. Mix the cake as directed on box and pour over pecans and coconut. Melt butter. Add cream cheese and powdered sugar and mix. Pour over cake mix and bake at 350° for 45 minutes.
Brown the meat and drain fat. Add remaining ingredients except cheese. Soften cream cheese and mix with cottage cheese. Place half of the meat, noodle and tomato mixture in a 9 x 13-inch casserole. Cover with cheese mixture. Spread remaining meat mixture over top. Bake at 350° for 40 to 45 minutes. Serves 6 to 8.
Heat honey and oil in microwave for 4 to 5 minutes. Mix together the oats, coconut and milk powder in a large bowl. Pour in honey and oil and mix well. Bake at 250° for 1 hour, stirring every 15 minutes. Add raisins and nuts. Cool completely, then store in airtight container. Makes 40 (1/2 cup) servings.
Brown chops on both sides in fat. Place slice onion and pepper ring on each pork chops. Place 1 tablespoon of rice in each ring. Pour tomatoes around meat. Add celery. Season with salt. Cover skillet and simmer for 1 hour. Yield: 4 servings.
Put first 5 ingredients in blender and blend very well. Add oil very, very slowly while blending. Add seed.
Heat oven to 350°. Mix thoroughly the flour, butter and powdered sugar in a small bowl. Press evenly with hands in bottom and about 5/8-inch up sides of an ungreased square pan (8 x 8 x 2-inch). Bake 20 minutes.
Boil squash, onion, pepper and celery until tender. Add 2 eggs, cornbread, butter and chicken soup. Drain squash well. Add cornbread mix. Cook at 350° until done.
Combine sugar, flour and milk. Melt margarine in pan. Pour mixture over margarine. Then add fruit of your choice. Great with blueberries, blackberries or sliced peaches. Sprinkle top with sugar. Bake at 350° until golden brown.
Simmer all ingredients together over low heat for about 30 minutes. Serve hot. Add piece of cinnamon stick in each serving, if you wish. Yields 2 quarts, about 10 servings.
Beat together butter or margarine, brown sugar, egg, vanilla and lemon extract; set aside. Mix flour and baking powder, then blend all ingredients together. Refrigerate dough for 1 hour. Roll dough to 1/4-inch thick. Use cookie cutters for shapes. Bake 6 minutes at 350° on ungreased cookie sheet.
In a medium saucepan over low heat, combine cream cheese, milk, butter and onion salt. Add vegetables and heat thoroughly. Serves 4.
Place eggs, water and flour in bowl. Attach bowl and flat beater. Turn to speed 2 and mix 30 seconds. Remove flat beater and attach dough to hook. Turn to speed 2 and knead 2 minutes. Hand-knead dough for 30 seconds to 1 minute. Cover with dry towel and let rest 15 minutes before extruding through Pasta Maker, following cooking instructions "to cook pasta."
Pat chicken dry. Combine all ingredients; arrange wings in a layer. Cover with sauce. Put in 15 x 10-inch pan. Cover and refrigerate for several hours or overnight, turning once or twice. Bake at 375° for 45 minutes to 1 hour. Makes 48 pieces.
Boil chicken in water. Skim off foam. Remove chicken when meat begins to fall off bone. Cook meat and shred. Strain broth. Keep enough broth to cook cracked wheat. Return chicken to broth. Add cracked wheat and rinsed chick peas. Season with salt and pepper. Broth should be about 1 inch on top of mixture. Cover and simmer until the broth is almost absorbed. Melt 2-3 tbsp. butter and add to top of finished dish.
In a heavy skillet, over medium heat, saute meat in oil. Remove and saute onion, celery and pepper until tender. Add to the meat. Peel eggplant, cube and cover with hot, salty water. Simmer until tender, drain. Mix rice, eggplant, meat and seasonings. Should be lightly seasoned. Stir and spoon into a 2 1/2-quart buttered casserole. Spoon undiluted soup on top. Cover with slices of Velveeta. Place in oven at 350° for 25 minutes.
Bring stock to a boil. Add onions or scallions. Simmer until tender. Combine with pumpkin and whirl well in blender. Will be several batches. Stir in half and half. Add seasons and simmer for 15 minutes. Serve with dash of whipped cream on top and sprinkle with green onion tops. Serves 8 to 10.
Preheat oven to 350°. Mix together by hand the mayonnaise, flour and eggs; add milk and stir well. Add remaining ingredients; pour into an uncooked pie shell and bake for 40 minutes. Serves 6.
Put cream cheese in medium mixing bowl and allow to become room temperature. Add jar of marshmallow fluff and beat until all lumps have disappeared and mixture is a smooth creamy texture. Clean and cut fresh fruit to bite sized pieces.
Mix until nice	and fluffy. Bake on a greased griddle. If too thick, add more buttermilk.
In saucepan, combine all ingredients, except tomatoes. Bring to boil. Reduce heat. Simmer, uncovered, 5 minutes. Add tomatoes and continue simmering, covered, for another 5 minutes.