HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter in skillet to medium-low. Beat eggs with salt and pepper; pour into skillet, covering bottom. When eggs are almost set (about 1 minute), loosen edge with spatula and fold one-third of omelet toward center; fold other side toward center. Turn omelet and cook for 1 minute more. Remove from heat immediately. Inside should be soft and outside should not be crisp. Serve on warm plate.
Melt oleo. Stir in brown sugar, corn syrup and salt. Bring to a boil, stirring constantly. Boil, without stirring, 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over popped corn, mixing well. Turn into 2 large shallow baking pans. Bake in 250° oven for 1 hour, stirring every 15 minutes. Remove from oven. Cool completely. Break apart and store in tightly covered container. Pecans or peanuts or both may be added after cooking.
Mix all ingredients together in large bowl. Pour into greased 13 x 9-inch baking dish. Bake at 350° for 30 to 45 minutes.
Make jello as directed on box. Put in refrigerator until almost set. Slice strawberries. Set aside. Whip the whipping cream; add some sugar until it forms peaks. In a very large mixing bowl, tear angel food cake up into bite-size pieces. Slowly mix whipping cream, half of strawberry mixture, yogurt and jello, making sure cake is well coated. Put in aluminum roasting pan. Garnish top with remaining strawberries.
Heat oven to 425°. Grease a 13 x 9-inch pan. Sprinkle with cornmeal. Unroll dough. Press in prepared pan. Spread taco sauce on crust to within 1 inch of edge. Sprinkle with half of each cheese. Top with meat, olives and chilies. Cover with rest of cheese. Bake for 17 to 22 minutes or until crust is golden brown. Let stand for 5 minutes before serving. Makes 8 servings.
Mix dry ingredients; add egg, milk and shortening. Mix until all ingredients are wet. Using a 1/4 measuring cup, pour pancake batter into hot shortening. Turn only once.
Mix sugar and cornstarch together in a medium sized saucepan over low heat. Add cold water and continue stirring until the mixture is thick. Remove from heat. Divide the mixture into 4 or 5 portions, spooning them into sections of a muffin tin or small cups. Add a drop or two of food coloring (a different color for each cup) and a pinch of soap flakes or a drop of detergent to each portion. Stir and let cool. You're ready to paint. Use the shiny side of freezer paper to paint on. If you have paints left over, they may be stored, covered, in an airtight container.
Cream peanut butter, brown sugar and sugar for about 1 to 4 minutes. Add eggs and milk; cream 4 minutes. Add flour, a little at a time. Preheat oven to 375°. Use two teaspoons to roll out cookies. Bake for 15 minutes or until lightly brown.
Mix mayo, sugar & vinegar. Pour over other ingredients in large bowl & toss mixture. Cover & refrigerate at least an hour.
Mix all ingredients together. Spoon into a muffin tin. Bake at 400° for 40 minutes or until brown on top. Makes 12.
Dissolve 1 cup brown sugar in 2 cups boiling water and put in a 9 x 13-inch pan. Mix 1/2 cup brown sugar, flour, cinnamon, baking powder, dates and nuts. Drop by spoon into syrup in cake pan. Bake at 375° for about 35 minutes or test with toothpick until it comes out clear.
Grease 9 x 13-inch pan. Dump undrained pineapple in pan. Spread evenly. Dump cherry pie filling for second layer and spread evenly. For third layer, add dry yellow cake mix. Spread evenly; pat gently to make even layer. Sprinkle chopped nuts evenly over cake mix. Slice butter pats evenly over cake mix (may need a little more than 1 stick). Bake at 350° for 45 to 50 minutes. Serve warm or cool. Top with Cool Whip or ice cream.
Spray a 13 x 9-inch pan with Pam spray. Layer croutons, ham, onion, pepper and cheese. Beat eggs with milk. Add salt and pepper. Pour over layers. Chill, covered with foil, overnight. Bake, covered, at 325° for 45 minutes. Bake, uncovered, for 15 minutes longer. Serve immediately. Cut in squares with buttered toast and fresh fruit. Serves 8 to 10.
Layer each ingredient into a large bowl, starting with the lettuce. Add remaining ingredients in order listed. Completely cover top with salad dressing. Cover with plastic wrap and refrigerate overnight. Mix well and serve.
Cream all together. Spread on both sides of steak before broiling. After broiling, spoon sauce from pan over steaks.
Mix in a large bowl by hand the lemon cake mix, the melted margarine and the egg; press into ungreased 9 x 13-inch pan. Combine lemon frosting mix and cream cheese in a large bowl and mix by hand. Set aside 1 cup of this mixture. Spread the rest of it on top of the cake mixture and bake at 350° for 20 minutes, then at 300° for 25 minutes, or until light brown. When completely cool, spread on the reserved cheese frosting and cut into squares.
Saute onion and mushrooms in skillet. Add hamburger and brown. Drain excess liquid. Place frozen spinach on top and cover. Let simmer until spinach thaws, then mix with hamburger.
Put all ingredients together and let it stand until yeast is entirely dissolved. Put 14 level cups flour (sifted) into a large bowl. Add the liquid mixture and mix. Let it raise twice its size. Bake 50 minutes at 350°.
Put vegetables through chopper or chop fine by hand. Place in kettle with other ingredients. Cook slowly for 2 hours. Pack and seal in sterile jars, about 6 pints.
Boil first 3 ingredients together until done. Add next 5 ingredients to potatoes. Simmer for 5 minutes.
Bake cake according to directions in 13 by 9 by 2 inch pan. Cool. Take half of cake and break into small pieces. Put in punch bowl. Prepare pudding and let stand until thickened. Then put half of pudding over cake, then half of pineapple, including juice; 1 can cherry pie filling; one carton Cool Whip; and half of nuts. Repeat with rest of ingredients. Add a few maraschino cherries on top to decorate.
Cook sliced carrots in salted water (with a little garlic if desired). When cool, drain and alternate layers of carrots, pepper rings and onion rings (sliced thin). In 1 1/2-quart casserole or bowl of equal size, make marinade of remaining ingredients, blending well. Pour over vegetables and refrigerate overnight. Good for 1 week. Drain to serve. Serves 8 to 10.
Line pie plate with plain pastry. Cut bacon in small pieces and saute until crisp. Sprinkle half of crisp bacon on pastry. Mix other ingredients and pour into shell. Sprinkle remaining crisp bacon pieces on top. Bake 5 minutes at 450°. Lower heat to 325° and bake until custard is firm.
Mix cherries, Karo, sugar, vanilla, almond extract and cornstarch together. Top with cake mix. Melt oleo on top and sprinkle on pecans. Pour into greased 9 x 13-inch pan and bake at 350° for 50 minutes.
Melt butter in large baking dish. Combine sugar, flour and milk. Mix well. Add coconut to mixture. Pour mixture into baking dish. Spoon cherries over mixture. Bake at 350° for 45 to 50 minutes.
Mix flour, oatmeal, brown sugar, melted butter and cinnamon until crumbly. Press half of the mixture into a greased 9-inch baking pan. Cover crunch mixture with diced rhubarb. Combine sugar, cornstarch, water, and vanilla. Cook until thick. Pour this sauce over rhubarb. Top with remaining crumbs and bake at 350° for 1 hour. Serve warm, plain or topped with whipped cream.
Chop onions, celery and green peppers. Mince garlic. Cut sausage lengthwise into quarters and then into thin slices. Heat oil in a large skillet over medium heat. Add onions, celery and garlic and cook until soft, about 10 minutes. Add green peppers and sausage. Cook until very soft, about 10 minutes. Drain tomatoes. Reserve liquid. Add tomatoes and break up with a spoon. Add herbs, cayenne, 1/2 teaspoon salt and 2 teaspoons black pepper. Add enough stock to reserved tomato liquid to make 5 cups. Add with rice to pan. Cover and simmer on low until rice is almost done, 15 to 18 minutes. Peel and devein shrimp. Add shrimp and cook until they just turn pink, 3 to 8 minutes.
Place gelatin and pineapple in saucepan; bring to a boil. Cool. Mix pimento, salt and cheese until blended. Mix with gelatin mixture. Fold in whipped cream and nuts; pour into mold. Chill until set.
Dot with butter. Bake at 450° for 10 minutes, then turn oven down to 350° for 30 minutes.
In saucepan, combine first 4 ingredients. Bring to full boil, stirring constantly, over moderate heat. Cook 10 minutes, stirring occasionally. Remove from heat. Add marshmallow cream and vanilla. Mix until smooth. To 2 cups mixture, add butterscotch pieces and 1/2 cup walnuts; blend well. Pour evenly into greased 9-inch square pan. To remaining hot mixture, add chocolate pieces and 1/2 cup walnuts; blend well. Pour over butterscotch mixture. Chill until firm. Makes about 2 1/2 pounds.
Combine and pat in 11 x 13-inch pan. Bake at 350° until brown (about 15 minutes). Let cool.
Heat soup and milk. Do not boil. Melt the cheese in the sauce. In butter, simmer onion and green pepper. Add pimento to sauce. Season to taste. Cook noodles.
Cream together honey and butter. Add egg and beat well. Sift together flour and baking powder and add to creamed mixture. Blend well. Add vanilla and chocolate chips. Mix well.
Melt chocolate bits with butter. Break in eggs, add sugar, cookie wafers, nuts and marshmallows. Mix. Lay a piece of plastic wrap on counter. Shape dough on it into a roll about 1 1/2 inch thick. Sprinkle with coconut. Chill. Slice and eat.
In bowl, blend together sour cream, Cool Whip, sugar, lemon juice and vanilla. Fold in fruit and nuts. Pour into 4 1/2-cup ring mold. Freeze overnight. Unmold on lettuce leaves. Garnish with additional cherries. Let stand 15 minutes before serving.
Saute onion and pepper in oil. Remove vegetables. Add meat and brown on both sides. Return vegetables and cover with canned tomatoes. Add salt and pepper to taste. Bake, covered, at 350° for 2 hours or meat is tender.
Mix the first 2 ingredients and set aside. Mix the cream cheese, sugar and vanilla together. Combine first and second mixtures and set aside to cool. Combine crackers and butter. Pack into bottom of an 8 x 11-inch pan. Save a couple of handfuls for the top. Whip milk (well chilled). Blend with Jell-O mixture and pour over crumbs in pan. Sprinkle rest of crumbs on top. Chill several hours.
Combine sugar, salt, syrup and water. Bring to a boil, stirring constantly, until sugar is dissolved. Boil to 265° on candy thermometer. Remove from heat; pour half of the syrup slowly over egg whites, beating with electric mixer. Return syrup to stove. Cook to 300°. Pour slowly over egg white mixture. Beat until stiff. Add nuts and vanilla. Beat by hand until firm. Drop by teaspoonfuls on wax paper. Let stand until firm. Store in airtight container.
Preheat oven to 450°. In large roasting pan, toss all ingredients. Bake 40 minutes, stirring once, until potatoes are tender. Great with lamb or beef roasts.
Mix crab, onions, cucumber and egg. Then mix remaining ingredients and stir into crab mixture. Chill.
Put baking soda in applesauce and stir. Cream shortening and sugar. Add beaten egg. Sift flour and spices. Stir all together with remaining ingredients. Drop on cookie sheet. Do not crowd. Bake 10 to 15 minutes at 355°.
Stick holes in meat and pour marinade over it. Marinate overnight or at least 6 hours, turning occasionally.
Layer sausage, mushrooms, green onions, tomatoes and cheese in a 13 x 9 x 2-inch baking dish which has been sprayed with nonstick cooking spray. Beat remaining ingredients; pour over sausage mixture. Bake, uncovered, in a 350° oven until golden brown. Cool about 30 minutes. Cut into 12 (3-inch) squares. Serves 12.
Mix ingredients except butter. Dip desired chicken pieces in butter and cover with crumbs. Bake 1 hour at 350° after drizzling butter over chicken; cover pan with foil.
In a large saucepan, combine broth, garlic, caraway seed and pepper; heat to a boil. Add cabbage and carrots. Reduce heat to medium-low. Cover and simmer 15 to 17 minutes or until vegetables are tender. Place corned beef over vegetables in pan. Cover and remove from heat. Let stand 5 minutes or until corned beef is heated through. Arrange corned beef and vegetables on large serving platter; spoon remaining cooking liquid over top. Makes 4 servings.
Mix all ingredients. Make into balls. Freeze. When ready to use, bake at 350° for 10 minutes. Mini-muffin pans are perfect size for baking. Or, you can microwave them on high for 5 minutes.
Grease 9 x 13-inch pan. Lay flat in pan one package of crescent rolls. Cream the cream cheese, 1 egg yolk, 1 cup sugar and vanilla. Spread over crescent rolls. Lay second package of crescent rolls on top and coat with egg white. Sprinkle top with 1/2 cup sugar and cinnamon. Bake at 350° for 25 minutes.
Mix real good; spread in 9 x 13-inch pan and press down. Bake at 400° for 8 minutes.
Mix all ingredients well. Chill for 1 hour before serving or can be eaten immediately. Serves 6 or more.
In a meat loaf pan, combine all ingredients and mix well. Seal pan snugly with aluminum foil. Bake at 350° until rice is tender. Takes about 1 hour and 10 minutes.
Melt yeast in half water heated to tepid. Mix all ingredients, except flour. Gradually mix in flour until mixture sticks together to form ball. Turn out on floured board; knead only 3 to 4 times. Place in lightly greased bowl. Cover with white cloth; let rise 2 hours. Punch down. Place cover on dish. Refrigerate and pinch off as needed. Put in desired shape. Let rise again. Bake at 450° until brown.
Mix sugar, flour and salt together. Add eggs, vanilla and milk to the sugar mixture.	Add coconut. Bake in unbaked crusts for 25 to	30 minutes at 350° for 3 thin pies. If you bake 2 thick pies, cook longer.
Combine vegetables, soup, cheese, sour cream and pepper. Pour in 1 quart casserole. Cover. Bake at 350° for 30 minutes.
Bake cake as directed. Mix glaze and berries together; put on cake. Mix pudding as directed and put on top of berries. Put Cool Whip on top of pudding.
Beat together	the sugar, salad oil and eggs. Add carrots. Sift the flour, salt, soda, cinnamon and nuts. Bake at 300° for 45 minutes. Makes 1 large pan or 2 smaller ones.
Mix first 4 ingredients. Drain 2 small cans of lima beans or 1 large can Great Northern beans. Add 1 regular can baked beans. Mix all together with 4 slices fried bacon. Bake 1 hour at 350° to 375°.
Blend all ingredients in blender. This can be used on spare ribs, leftover meats or add hot sauce and brush on chicken wings before grilling.
In a medium bowl, mix together sour cream, milk, sugar and allspice. Add sliced strawberries and bananas. Mix well. In 4 to 5 dessert bowls, spoon in even amounts of mixture. Chill until ready to serve.
Mix graham crackers, 4 packs Equal and margarine together. Press into a 7 x 11-inch pan. Bake at 350° for about 10 minutes. Blend cream cheese, 6 packs sweetener, vanilla and Cool Whip. Stir in pineapple. Pour on top of cooled graham cracker crust. Refrigerate.
Heat oven to 350°. Melt 1 tablespoon oleo and brush on cut surfaces of squash. Place cut side down in a large baking dish without crowding. Add enough water to cover bottom of pan. Bake 30 minutes. In medium skillet, melt remaining oleo and saute remaining ingredients 5 minutes, stirring frequently. Spoon vegetables into squash halves. Bake 20 to 25 minutes or until squash is tender.
Mix until fluffy. Drop by teaspoon onto lightly greased cookie sheet. Bake at 350° for 10 minutes.
Cook and stir crumbled beef and onion in skillet until beef is brown. Drain and stir in salt and pepper. Spread beef mixture in lightly greased 10-inch pie plate. Sprinkle evenly with cheese. Beat milk, Bisquick and eggs until smooth. Pour over mixture in pie plate. Bake in preheated 400° oven until golden brown, about 30 minutes.
Add ingredients as listed. Mix dry ingredients; add milk and vanilla. Mix. Add eggs and mix. Add oil and water and beat well. Place in sprayed pan. Makes 1 large sheet cake or 2 layers. Bake at 350° for 30 to 35 minutes.
Early in day or day ahead: In large saucepot or Dutch oven, place ribs and cover with water. Over high heat, heat to boiling. Reduce heat to low. Cover and simmer 1 hour or until ribs are fork-tender. Remove to platter and refrigerate.
Cut biscuits into fourths. Add spices to butter and mix well. Coat the biscuit pieces with this mixture. Place pieces into muffin pans (4 pieces to a section). Bake at 450° for 12 minutes.
Preheat oven to 350°. Beat egg and add all ingredients, reserving 1/4 cup cheese. Form into a loaf in a 2-quart rectangular baking dish. Bake for 50 to 60 minutes. Sprinkle remaining cheese on top and bake a few minutes more to melt cheese.
Mix cake as package directs. Bake 1/2 of cake mix in greased and floured cake pan at 350° for 15 minutes. On top of stove, melt butter, caramel candies and milk. Remove from heat. Cool mixture SLIGHTLY. Pour over baked half of cake. Pour remaining cake batter on top of caramel. Sprinkle with pecans and chocolate chips. Bake at 350° for 25 minutes.
Combine chicken, water and salt in large Dutch oven; bring to boil. Reduce heat, cover and simmer 2 1/2 hours (until tender). If necessary, add water to maintain at least 3 cups broth. Remove chicken from broth; cool. Bone and cut into bite-size pieces. Return to broth and set aside.
Follow in order of recipe. Place in loaf pan. Bake at 350° for 55 to 60 minutes. Do not preheat oven!
Mix ingredients in an 8 x 8-inch baking pan. You can sprinkle with nuts, coconut or chocolate chips. Bake at 350° for 35 to 40 minutes.
Preheat the oven to 375°. Grease a 9-inch baking pan. Sift flour, corn meal, baking powder and salt together. Beat the egg and add the sugar.	Warm the milk slightly with honey, stirring thoroughly. Add the sugar, milk and cooking oil. Mix thoroughly. Combine with the dry ingredients gradually to avoid lumps. Bake at 375° for 30 minutes or until a toothpick inserted in the center comes out clean. Serve while hot.
Combine all ingredients and, if desired, you can add 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg to the apple pie. Using cholesterol free pie crust, fill with apple or peach mixture. Dot with corn oil margarine and cover with top crust. Bake at 400° for 1 hour. Cut slits in top crust and set pan on pizza pan or something larger than your pie pan so it won't run over in oven.
Put peeled and sliced garlic in olive oil for 24 hours. Saute French bread in 2 tablespoons of garlic oil. Break up romaine into 1-inch lengths and place in salad bowl. Sprinkle salt, dry mustard, black pepper, anchovy and Worcestershire sauce over romaine. Add wine vinegar and the remaining 6 tablespoons garlic oil. Cook gently in simmering water for 1 to 1 1/2 minutes or use one raw egg. Drop the egg from the shell onto the ingredients in the bowl. Squeeze the juice of 1 lemon over egg. Add the croutons and 2 to 3 tablespoons Parmesan cheese. Toss the salad well. Serve at once.
Prepare pasta as directed on package; cook only 7 minutes. Drain; set aside. Brown beef, garlic and onions; drain. Mix cooked beef mixture, pasta, seasonings and spaghetti sauce in large bowl. Pour mixture into baking dish. Sprinkle cheese and bake for 30 to 35 minutes at 350°.
Combine sugar, milk, pecans and coconut in very large mixing bowl. Pour melted oleo over all ingredients. Using your hands, mix well until you can form it into a firm ball. Cover and refrigerate for 2 hours. Roll into small balls and refrigerate again until hard. Melt paraffin and chocolate chips in Dutch pan. Using a toothpick, dip balls into mixture and set on wax paper. Fill toothpick holes, using a small spoon.
Slice pickles into original jar, alternating layers of slices pickles and sugar. Add garlic pickling spices. Cover with pickle juice. Let stand 24 hours.
Make 2 cups of white sauce, very thick. Season with onion salt, Old Bay seasoning and Tabasco (you may need more seasonings later). Cut up sealegs and put in sauce. Grate a fair chunk of cheese (can use any kind if you do not have Monterey Jack). Reheat until bubbly.
Bring two cups of water to a boil and place cauliflower, broken into flowerets, and onion in water and cook until tender. Place (including water) into blender and blend until smooth. Set aside. Mix butter and flour and mix in 1 cup water gradually. Heat until it starts to boil. Stir in blender mix and rest of ingredients, except cream. Heat until it just boils and add cream. Heat to serving temperature.
Cream butter and sugar. Add eggs, one at a time; beat well. Mash bananas in another bowl. Sift together flour, salt and baking soda. Put bananas in butter-sugar mixture. Gradually add flour mixture, blending well. Pour into greased and floured bread pan. Bake at 325° to 350° about 40 minutes.
Cook chicken until meat almost falls off bone. Remove from bone in large pieces. Brown onion and bell pepper in butter. Combine chicken, onion, bell pepper, tomatoes, paprika, catsup, salt and pepper. Simmer for about 15 minutes. Add cooked spaghetti and mushroom soup or sliced mushrooms with the coffee cream. Mix well. Add grated cheese on top of casserole and heat in oven until cheese is melted. Serves 12.
Heat oil. Dip chicken breasts in egg mixture and roll in Italian bread crumbs. Fry on medium-high until completely cooked and golden brown. Drain on a paper towel. Arrange chicken on a baking dish. Pour spaghetti sauce over chicken and top with Mozzarella cheese. Bake until sauce and cheese is bubbling. Serve with fettucini, Italian salad and garlic bread.
Mix all ingredients. Add more powdered sugar if needed to improve consistency. Children can play with it and eat it.
*One and one-half cups with orange juice, one-third cup with apple juice; 1/4 cup and 1/8 teaspoon nutmeg with cider or, if leftover juices, taste and add sugar to your taste.
Arrange beef cubes in a baking dish large enough to hold single layer. Cut up vegetables in good size chunks. Layer on top of meat. Mix together tomato sauce, water and sugar; pour over ingredients. Salt and pepper. Sprinkle flour over the top. Don't bother to stir in. Seal tightly in foil. Place in a 350° oven for 2 hours. Don't peek during cooking time. The meat will be browned with perfect gravy.
Put meat into 1 1/2-quart casserole. Layer potatoes, onions and mushrooms over meat. Pour soups over all. Cover with foil. Bake at 350° about 1 1/2 hours. Serves 4 to 6.
Mix flour, baking powder, vanilla, dates, sugar, milk, salt and walnuts. Pour into a 13 x 9-inch baking dish. Combine in a saucepan the brown sugar, butter and water. Bring mixture to a boil, then pour over batter mixture. Bake 35 to 45 minutes at 350°. Serve with whipped cream.
In large bowl, tear lettuce into bite-size pieces. Mix with onions. Heat together in small frying pan the grease, milk, vinegar, salt and sugar. Do not let boil. Cool slightly. Pour over lettuce. Amount of sugar depends on taste; I use about 1 tablespoon.
Pound chicken breast until thin. Combine flour or bread crumbs with salt and pepper. Roll chicken in mixture. Saute in pan with butter until cooked. Remove from pan. Take juice from 1 lemon and a little water and pour into the pan to make gravy. Return chicken to pan with gravy and serve.
In bottom of 9 x 13-inch pan, shred corned beef. Wrap a piece of bacon around each chicken breast half and place on top of the beef. Mix sour cream and soup together. Pour on top of the chicken. Bake, uncovered, at 300° for 3 hours. Serve with rice and/or biscuits. Serves 8.
Cook noodles in boiling salt water; drain. Steam cabbage. Season to taste with salt and pepper. Drain. Saute onions and butter or margarine until lightly browned. Mix noodles, cabbage, butter and onions together.
Cook broccoli according to package directions then drain. Combine soups, cheese, egg and milk (mixed together) and mayonnaise. Stir into drained broccoli. Spoon into a greased 2-pint casserole dish. Combine butter and crumbs; sprinkle on top. Bake at 350° for 45 minutes. Serves 6 to 8.
Combine pumpkin, sugar and spices. Add pecans. In a chilled bowl, fold pumpkin mixture into ice cream. Line bottom of 13 x 9 x 2-inch pan with half the gingersnaps. Top with half the ice cream mixture. Repeat.	Freeze until firm, about 5 hours. Cut in squares, garnish with whipped cream and pecan halves, if desired. Makes 18 servings.