HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat small saucepan on 2nd highest setting. Melt small amount of butter or margarine in pan. Crack eggs into pan and break yolks, stirring slightly. Cover pan with loose-fitting lid. Toast bread while eggs cook. After 1 to 2 minutes, check egg to see if it is more than half cooked. With a spatula, flip egg in pan and cook until done (approximately 1 to 2 more minutes). Place cooked egg on toast; add cheese and ketchup and/or mayonnaise as desired.
Simmer tomatoes and onion in butter over low heat. Put in blender and mix well. Pour into container; cool and freeze. To make soup, thaw and heat. Add remaining ingredients. Heat and serve.
Beat cake mix, eggs, oil and water well. Fold in coconut/pecan frosting. Bake in Bundt pan in 350° oven for 50 to 60 minutes. May drizzle confectioners sugar, milk and oleo icing over cake.
Grease and flour one tube pan or 3 medium foil loaf pans. Heat oven to 350°.	First, mix applesauce with the soda. Then add sugar, cinnamon, cloves, oil, and salt. Reserve 1/2 cup flour to mix with raisins and chopped nuts.	Add remaining flour to applesauce mixture. A small hand mixer is useful in blending flour in well. Add floured nuts and raisins. Pour into pan or pans and bake approximately 1 1/2 hours.
Mix margarine, sugar and corn syrup. Add beaten eggs, vanilla and pecans. Pour into pie crust. Bake at 325° for 50 minutes.
Preheat the oven to 425°. Adjust the rack to the middle of the oven. Grease 14 muffin cups.
Combine crabmeat and soup, then combine cream cheese, cottage cheese, egg, onion, parsley and seasonings. Arrange 1/2 of noodles in lasagna pan. Top with 1/2 of cheese mixture and all of crabmeat mixture. Top with remaining noodles, then remaining cheese mixture. Bake at 350° for 1/2 hour. Or freeze for later use. If lasagna has been frozen, increase baking time to between 45 minutes and 1 hour. Layer sliced tomatoes on top. Sprinkle with grated Cheddar cheese. Return to oven for 15 more minutes.
Trim fat from meat; slice in thin narrow slices. Dredge in flour. In heavy skillet, brown meat in butter. Remove meat to dish and brown onions and mushrooms slightly. Add meat to pan and all liquids and seasonings except sour cream. Simmer on low for about 2 hours, adding more water as needed and stirring frequently. At serving time, thicken juices in pan with a bit of flour and water; turn up burner and blend in sour cream quickly but do not boil. Serve over cooked broad noodles or rice.
Heat oil in a 4-quart saucepan over medium heat. Add carrots, onion and garlic; cook and stir until onion is tender. Add broth; bring to a boil. Add tortellini; boil gently 4 to 5 minutes or until tortellini is almost tender. Add spinach and oregano; simmer 2 to 3 minutes or until spinach is tender, stirring occasionally. Sprinkle each serving with cheese. Makes 6 (1 cup) servings. Can also add some diced, cooked chicken meat.
Add soups, water, rice, salt and pepper together. Mix and place in long casserole dish. Place uncooked chicken pieces around. Bake at 375° for 1 hour or until chicken is tender. Add water as needed while baking.
Brown sausage and onion; drain fat. Heat pasta sauce; put in sausage, onion and Parmesan cheese. Boil water; add pasta and cook until tender. Mix all together in large pan. Sprinkle with Mozzarella cheese on top. Bake at 325° for 15 minutes.
Put in freezer overnight. Stir the next morning. Remove from freezer to get slushy. Serve slushy.
In skillet, melt margarine on low heat and add potatoes, onions and mushrooms. Cover pan and cook 8 to 10 minutes, until soft and translucent. Wash spinach; pick off tough stems and chop finely. Pour stock into large pan and add potatoes, onions, mushrooms and spinach. Season with salt, pepper and cloves. Add oatmeal. Simmer 20 minutes.
Saute beef and onions until onion is translucent and pink is gone. Add veggies. Stir and brown, then add paprika and flour. Mix in and add water. Put bouillon cube in and break up. Simmer at least 45 minutes, adding water so it won't stick. One and one-half hours makes it taste better. Add herbs such as bay leaf, marjoram, thyme, basil, oregano and dill; also wine, 1/4 to 1/2 cup, if desired. Just before serving, add sour cream or substitute. Do not allow to boil or simmer; just heat and stir. Serve over your choice of noodles or rice.
Wipe meat with damp cloth and with 3/4 of the salt pork. Rub with flour, salt and pepper. Fry remaining salt pork in kettle and brown meat in this fat. Remove meat and brown 2 tablespoons flour in kettle. Set meat on low rack in kettle. Add water and seasonings. Cover pan and simmer until meat is nearly tender. Place vegetables around and over meat and continue cooking until vegetables are tender, about 45 minutes. Serve roast surrounded with vegetables. Thicken the gravy if necessary and serve with meat. Serves 4. Add dumplings 15 minutes before vegetables are tender.
Brown chops; drain. Place a slice of pineapple on top of each chop. Mix all ingredients. Cover chops and cook on low heat for 45 minutes.
Combine all ingredients except cheese. Bake in ungreased 13 x 9-inch pan 20 minutes at 350°. Top with cheese and bake an additional 20 minutes.
Cook all ingredients, except for soup, for 5 minutes. Add the chicken soup and 1/2 can water. Sprinkle with a little cayenne pepper. Bake for 1 hour and 15 minutes at 350°.
Heat milk. In a separate bowl, beat egg yolks very light. Add sugar and flour and beat again. Mix with a little hot milk and stir. Add this mixture to the rest of milk. Cook until thick, stirring all the time. Pour into baked pie shell. Add meringue and brown in oven.
In mixer, blend cream cheese and butter. Add cheese gradually. Then add remaining ingredients. Serve at room temperature (at least one hour out of refrigerator).
In 3 quart churn; soak cucumbers in water for 10 days. Then drain and slice. Soak overnight in alum water. Rinse off the alum. Soak overnight in pure vinegar. Then take out of vinegar, Don't rinse! Then layer cucumbers and sugar in churn and put spices in center. You can stir every once in a while to mix the spices.
Mix quart of milk, water, rice, salt and sugar together. Bring gently to boil and simmer 45 minutes. Add 3 cups milk, beaten eggs and vanilla. Bring to a boil. Cool and refrigerate. Add raisins, if desired, when adding the 3 cups milk.
Mix shortening, sugar, peanut butter and egg. Stir in water, flour, soda, baking powder, salt and 1 package chocolate bits. Spread in pan. Bake for 20 minutes, or until light brown. Remove from oven; sprinkle remaining chocolate bits evenly over baked layer. Contained heat will soften morsels. Spread softened chocolate evenly; sprinkle chopped nuts on top. Cut into bars.
Bake cake. Pour pineapple with juice as soon as you take it from the oven. Refrigerate until cold. Mix cream cheese, milk and dry pudding. Fold in whipped topping. Ice cake. Can mix coconut in icing or sprinkle on top. Top with nuts and cherries.
Beat egg whites stiff. Add brown sugar, vanilla and walnuts. Melt the margarine on cookie sheet in a 250° oven. Pour walnut mixture on cookie sheet and turn with spatula every 15 minutes until dry, approximately 1 hour.
Stir together margarine, sugar and milk in a 3-quart saucepan; bring to a full boil, stirring constantly to prevent scorching. Cook to soft ball stage. Remove from heat. Gradually stir in chocolate until melted. Add remaining ingredients. Mix until well blended. Pour into a 9 x 13-inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds.
Cook broccoli in pan. Drain water. Add the soup and onion; mix well. Pour crumbs over mixture, dot with butter, then top with cheese. Bake at 350° for 45 minutes.
Brown pork in oil. Add water; simmer 1 hour. While pork is cooking, drain juice from pineapple chunks into a saucepan. Add brown sugar, cornstarch, salt and vinegar. Cook until sauce has thickened. Stir in soy sauce, pineapple chunks, vegetables and cooked meat. Cook until vegetables are tender. Serve over steamed rice. Makes 8 servings.
Melt chocolate and set aside to cool. Cream butter; gradually add 2 cups sugar, beating well. Add 3 eggs, one at a time, beating well after each addition. Stir melted chocolate into mixture. Add flour, salt, walnuts and 1 teaspoon vanilla, mixing well. Pour into greased and floured 9 x 13 x 2-inch baking pan and set aside.
Saute garlic in oil. Drain artichokes and chop. Mix with Mozzarella grated cheese and egg. Bake at 350° for thirty minutes in pie shell.
Combine rice, milk, sugar and salt. Pour into greased 1 1/2-quart baking dish. Bake 1 hour at 300°. Stir several times. Add nutmeg. Continue baking 2 to 2 1/2 hours.
Saute onion in garlic powder in oleo or in meat juice, as you brown the meat. Stir in flour, salt, pepper and mushrooms; cook 5 minutes. Add soup; simmer 5 minutes. Stir in sour cream; heat through. Serve with noodles or rice.
Place pineapple in loaf pan. Add pie filling. Sprinkle cake mix over top. Add sliced butter over top. Bake in 350° oven for 50 to 60 minutes.
Melt together oleo and cocoa, then add rest of ingredients. Pour into greased 13 x 9-inch baking dish. Bake at 350° for 25 minutes.
In large bowl, mix sugar and flour, then add melted oleo and eggs. Stir in remaining ingredients and mix well. Pour into greased 10 x 12-inch baking dish. Bake at 325° (glass) or 350° (tin pan) for 50 to 60 minutes. Cool.
Cook sugar, water, cinnamon and salt to a soft ball. Remove from heat. Add vanilla and nuts. Stir until nuts are coated and mixture becomes creamy. Pour on a cookie sheet and separate nuts as they cool.
Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin, eggs and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. Mixture will be very crumbly, but will gradually become moist after stirring.
Melt margarine. Saute celery, onion, green onion and bell pepper. Add flour and water. Mix well. Cook 15 minutes on low fire. Cook noodles separately. Add crawfish tails and parsley; season to taste. Cook 15 minutes. Cut cheese in chunks and add, stirring, until melted. Add drained noodles. Add water or milk, if needed.
Mix eggs, oil, and sugar together. In separate bowl, mix all dry ingredients; add to egg mixture. Add walnuts and apples. Spread in a greased 13 x 9 inch pan. Sprinkle chips on top. Bake at 350 degrees for 55 to 60 minutes. Bake one day before serving.
Butter a 9 x 13-inch baking dish; cut bread into 1-inch thick slices and arrange slices in a single layer over bottom of dish. Beat eggs, milk, sugar, salt and vanilla together; pour over bread and dot with butter. Cover with foil and refrigerate overnight. Bake in 350° oven, uncovered, for 45 to 50 minutes. Serve and top with syrup or powdered sugar; cinnamon can be sprinkled over bread before baking, if desired. Serves 4 to 6.
Heat oven to 400°. Mix margarine, 1/2 cup powdered sugar and the vanilla. Stir in flour, nuts and salt until dough holds together. Shape into 1-inch balls. Bake until set, but not brown for 10 to 12 minutes.
Preheat oven to 450°. Combine first 8 ingredients and place in 2-quart casserole. Top with cheese and potato chips. Bake 10 minutes.
Preheat oven to 350°. Put cake mix in bowl. Add eggs, 1 at a time, beating well after each addition. Add sour cream, pudding mix, oil and vanilla. Mix well. Divide batter in half. To one half, add brown sugar, Kahlua and pecans. In a greased Bundt pan, place half of pecan mixture, then all of plain mixture, then remaining half of pecan mixture. Run knife through batter to marbleize slightly. Bake at 350° for one hour and fifteen minutes. Use any kind of glaze such as coffee glaze or buttermilk glaze. Makes a dense, rich, flavorful dessert or coffee cake.
Cook spinach; drain thoroughly. Finely chop small onion and saute in vegetable oil until limp. Add spinach to onion; cook until dry. Melt butter; combine with vegetable oil. Add rest of ingredients to dry spinach and onion mixture (important to be dry, or pie will be runny). In an 11 x 14-inch baking pan, begin to layer fillo dough, brushing each layer with butter-oil combination (important to use combination butter-oil, or pie will be greasy). Use only half pound of fillo dough for the bottom of the baking pan, then add spinach mixture. Layer rest of fillo dough on top of spinach mixture, brushing each with butter-oil combination.
Wash lettuce, tomatoes and cucumbers off in sink. Tear lettuce into mouth size pieces. Cut tomatoes into medium wedges. Slice cucumbers into thin circles.
Mix ingredients together and place in slow cooker. Cover with water (reduce water slightly if beans have been soaked overnight). Cook on high 5 hours.
Spread softened cream cheese on each ham slice. Trim ends of pickled okra and lay 2 or 3 end to end on short side of ham. Roll up and chill; slice.
In 2-quart saucepan, combine first 4 ingredients. Cook over low heat, stirring constantly, until it boils. Cook, without stirring, to 236° or soft ball. Add chopped pecans; continue cooking to 290°, soft-crack stage, stirring constantly. Remove form heat. Mixture changes to a deep caramel color. Stir in soda. Turn out onto greased cookie sheet. Spread until even. Immediately spread with chocolate pieces. Spread chocolate over top as it melts. Sprinkle with 1 cup chopped pecans. Cool. Break into pieces.
Combine sugar, Karo, salt and Crisco; bring to boil. Beat eggs; add raisins, mincemeat, nuts, vanilla and fruit juices. Gradually add to hot syrup; cool. Pour into large unbaked pie shell. Bake at 350° until set.
Place frozen sherbet in punch bowl. Pour soda over sherbet. Add ice to chill. Serve chilled.
Combine flour, butter, and pecans; press into an 8x8-inch pan. Bake for 15 minutes at 350°. Let cool. Combine powdered sugar, 1 cup Cool Whip and cream cheese and blend until smooth. Spread over first layer in pan. Combine pudding and milk; mix together and spread on top of Cool Whip layer. Top with Cool Whip. Refrigerate.
Cook broccoli until tender. Place in a 9 x 13-inch pan. Place cooked chicken pieces over the broccoli. Combine the next four ingredients and spread on top. Next, sprinkle cheese on top. Combine butter and bread crumbs and put on top. Bake at 350° for 30 minutes or until bubbly.
Toss crabmeat with juice of lemon and set aside. Saute garlic cloves, parsley and oregano in 4 tablespoons of butter. Add crabmeat and saute just until well heated. Serve on rounds of toast with a tossed salad and parslied noodles.
Combine butter and sugar until creamy. Sift the flour and salt together and blend into butter and sugar mixture. Press evenly into a 13 x 9 x 2-inch baking dish. Microwave on High for 4 to 5 minutes. Rotate dish after 2 minutes. Sprinkle milk chocolate morsels over top and return to microwave for 1 minute on High. Spread evenly over top. Sprinkle with chopped almonds. Cool before cutting.
Beat the eggs and add milk, flour, sugar and flavoring. Mix well. Pour into unbaked pie shells and bake until double in 350° oven. Makes 3 pies.
Microwave chicken breasts for approximately 3 minutes, then dice. Cook 2 cups of rice until tender. Mix all ingredients together and cook. Microwave on High for 30 minutes or until carrots and broccoli are tender or bake in a 400° oven for 1 hour or until carrots and broccoli are tender.
Butter casserole dish; put in chicken that has been cut into small serving pieces. Add the soups, broth and stuffing mix. Dot with butter. Cook in 350° oven for 30 minutes.
First Layer: Mix pretzels, margarine and 3 tablespoons sugar together. Spread in a 9 x 13-inch pan. Bake at 400° for 10 minutes, then cool.
Sift together dry ingredients. Add the vinegar, vanilla, oil and water. Beat until smooth. Bake in 350° oven for 35 minutes. Makes 1 layer.
Mix soup and sour cream together. Put mixture on top of bacon-wrapped chicken in a baking or glass casserole dish. Bake 2 hours at 350°, covered, taking cover off last 15 to 20 minutes. This dish is best served with a rice dish, green vegetable or salad and tastes very expensive.
Remove casings on sausage. In a large skillet, brown and crumble ground beef and sausage until done. Remove from skillet with slotted spoon and put in large stock pot or two large saucepans. Add onion and mushrooms to grease in skillet and cook until slightly limp. Remove onions and mushrooms with slotted spoon and add to beef and sausage. Add remaining ingredients and stir to mix. Bring to boil, then reduce heat to a simmer. Simmer on low heat for 3 hours. Makes about 1 gallon. Freeze some for later.
Bring water and sugar to a boil, then add jello and let dissolve. Add the next 5 ingredients. When serving, add 1 quart of ginger ale to each gallon of mix.
Preheat oven to 400°. Cream sugar, oleo, eggs, vanilla, flour and salt. Add milk. Dip bread into filling and place in an 11 x 13-inch pan. Repeat with another layer. Pour any leftover filling on top layer (2 layers). Bake at 400° for 30 minutes until browned around edges.
Prepare and cut vegetables. Wipe pork with damp paper towels; cut into 2-inch pieces. In Dutch oven, saute onion, carrot and celery for about 5 minutes in butter and oil; remove. Saute pork and sausage; brown on all sides. Add salt, bay leaf, flour, pepper, wine and water. Simmer for 1 1/2 hours. Add vegetables; cook for 1/2 hour. Cook cabbage wedges in 1 cup water and salt for about 8 minutes. Arrange cabbage around edges of platter of stew. Serve with biscuits.
Mix Ricotta cheese, cottage cheese, spinach, Parmesan cheese and eggs and stuff into cooked shells. Pour 1/2 jar of sauce into bottom of casserole dish. Add stuffed shells and pour rest of sauce over shells. Sprinkle Mozzarella on top. Bake covered 30 to 45 minutes at 350°. Uncover and bake 10 more minutes.
Prepare brownie mix according to directions. When brownies are done, cool for 20 minutes. While brownies are still warm, put 1 scoop coffee ice cream in center of brownie. Put a drop of Cool Whip in each corner of the brownie. Drip hot fudge over the top of ice cream. Sprinkle nuts on top and place a cherry in the center. Enjoy.
Pound veal with a mallet until very thin. Sprinkle with salt and pepper. Blend. Dip veal in egg to coat both sides. Note: dredging in flour first before dipping in egg mixture, gives the veal a nice puffy texture when fried. After egg dip, coat with flour both sides. Heat butter in a very heavy skillet (or electric frying pan). Add veal. Cook about 2 minutes on one side, or until golden brown. Turn and cook on the second side until golden. Remove veal. Add lemon juice to skillet. Pour over veal. Garnish with lemon slice and sprinkle with parsley.
Place chopped pecans in bottom of unbaked 9-inch pie shell. Blend remaining ingredients together; pour over pecans. Bake at 450° for 10 minutes. Reduce heat to 325° and bake for 40 minutes.
Mix spinach with remaining ingredients. Put into shallow buttered baking dish. Bake at 350° for 1 hour.
Pressure cook these for 45 minutes. Drain and snap into 3 to 4-inch sections.
Toss banana and apple pieces with orange juice to prevent discoloration. Drain any excess juice. Toss with all remaining ingredients. Chill. Yields 6 servings.
Preheat oven to 350°. Combine flour, baking soda and salt. In	large mixing bowl beat oleo, Crisco and both sugars until fluffy. Beat in eggs and vanilla. Add flour mixture and mix well. Stir in chips and nuts.	Drop by rounded teaspoonfuls 2 inches apart onto ungreased baking sheet pans. Bake 10 to 12 minutes or until lightly brown.
Heat oil and butter in a large, heavy skillet; saute onions until tender, but do not brown. Sprinkle onions with seasonings and flour; stir until flour is absorbed. Add stock and simmer, partially covered, until onions are cooked. Just before serving, stir in vermouth. Pour soup into individual crocks. Arrange toast and Swiss cheese on soup. Sprinkle generously with Parmesan cheese. Broil until cheese is melted.
Mix all ingredients in a bowl. Make into little balls and place on lightly greased pan. Bake at 350° for 10 to 12 minutes.
In wok or large skillet, stir-fry chicken in hot oil until browned. Add chopped onion, pepper, cabbage and soy sauce to taste. Cook quickly. Serve hot.
Mix all together and sprinkle with extra cheese. Bake 1 hour on 375°.
In heavy saucepan, combine caramels and 1/3 cup evaporated milk. Cook over low heat, stirring constantly, until melted. Set aside. Grease and flour a 9 x 13-inch pan. In a large bowl, combine cake mix, melted butter, nuts and 3 tablespoons evaporated milk. Stir until dough holds together. Press half into pan; reserve other half. Bake at 350° for 6 minutes.
Melt 1/2 stick margarine in a Pyrex dish. Add to this 1 can of squash. Mix well. Leave no lumps. Salt and pepper to taste.
Mix first 8 ingredients well and pour into pie shell. Bake at 325° for 35 to 40 minutes.
Cream shortening until fluffy. Gradually work in cream cheese and sugar. Make sure mixture is creamy and smooth. Beat in egg yolk, vanilla and flour. Drop onto a greased sheet and bake for 15 minutes at 375°.
Mix in small bowl the cream of mushroom soup, beef stew, seasoning mix and water. Stir well. Put roast in crock-pot and pour mixture over it. Put onion slices on top and cook until done (8 to 10 hours).
Grind together carrots, celery, green pepper and onion and drain well. (Can be done in blender with small amount of water and drained well.) Mix with cream cheese and enough sour cream to make spreading consistency. Add vinegar and salt and pepper to taste. Blend together. Refrigerate about 2 days. Make sandwiches. (This makes a different sandwich for a shower or WCG meeting.)
Combine meat with seasonings. Beat eggs and add to tomato juice. Cube bread and soak in liquid mix; beat well. Add to meat and mix lightly. Pack into a 5 x 9-inch loaf pan and bake for 1 1/4 hours at 350°. Let loaf stand for 10 minutes, then drain off liquid and turn out of pan. Spread with catsup or if desired, spread catsup on before baking. This adds moisture and a different flavor.
Beat margarine, sugar and eggs together well; add baking chocolate, flour and chopped nuts. Put into 9 x 13-inch pan. Bake at 350° for 30 minutes.
Cook first 3 ingredients with cold water; cook until comes to boil. Fold in Cool Whip until firm. Add mandarin oranges.
Salt and freshly ground black pepper to taste. Place oil in skillet; set over low heat. Add corn and cook for 2 minutes or until just tender. Scrape the corn into bowl and cool. Stir in chopped pepper (or ripe tomato). Combine vinegar, mustard, parsley, basil, savory and hot pepper sauce, then blend into corn and pepper or tomato. Season with salt and pepper to taste.
Butter casserole dish and place thawed fish in bottom. Sprinkle with salt and pepper. Add lemon juice to soup and pour over this. Bake at 375° for 20 minutes.
Combine beef and onion in skillet. Cook until meat is slightly browned; drain fat and add salt and pepper. Stir in catsup and tomato sauce. Heat thoroughly.	Put into 8-inch square or 1 1/2-quart casserole dish. Put meat in dish and cover with cheese; put biscuits on top. Bake at 425° for 20 to 25 minutes or until golden brown.
Preheat oven to 350°. Shake flour into large oven bag. Place in baking pan. Add lemon juice to bag. Squeeze bag to blend ingredients. Remove skin from chicken. Place chicken in bag. Turn bag to coat chicken with sauce.
Cut circles as large as possible out of the bread. (You can use a glass or cup if you don't have a sandwich cutter.) Spread each circle lightly with mayonnaise. Cut same size circles out of cheese, ham and chicken slices. Make a sandwich layering in the following order: bread, circles of cheese, leaf of lettuce, circles of chicken, bread and circles of ham. Top stack with bread and anchor with a toothpick.
Preheat oven to 350°. In large skillet, brown sausage over medium heat. Drain well and set aside. In large bowl, combine milk, eggs, mustard and salt. Beat one minute at medium speed. Stir in cheese, bread and sausage. Pour into an ungreased 13 x 9-inch pan and bake for 30 to 40 minutes or until knife inserted into the center comes out clean. Serves 12.
Whip cream cheese until fluffy. Beat in sugar and peanut butter. Slowly add milk; mix thoroughly until smooth. Fold in whipped topping and pour into pie shell. Sprinkle peanuts on top. Freeze. Take out of freezer a few minutes before serving.