HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put washed, raw berries and whole orange with skin included (remove seeds) through a meat grinder twice. Mix well with sugar and let stand. Dissolve lemon gelatin in water and cool until partially set. Add cranberries and other ingredients; cool until firm. Using ring mold, fill center with cottage cheese at serving time.
Mix ingredients together. Bake at 375° for 25 to 30 minutes.
Brown beef cubes in 4-quart saucepan. Add water, salt and pepper. Simmer for 10 to 15 minutes. Add soup and vegetables. Bring to a full boil and add dumplings.
Put egg white, sugar, maraschino cherry and corn syrup in top of double boiler and mix thoroughly. Place over rapidly boiling water and beat constantly with beater until mixture will hold a peak (about 7 minutes). Remove from heat; add vanilla and almond extract. Beat until cool and thick enough to spread.
Preheat oven to 350°. Boil zucchini and onion together, then drain. Combine butter, eggs, cream of mushroom soup, salt and pepper. Mix in zucchini and onion. Pour into 1 1/2-quart buttered casserole dish. Mix together bread crumbs and Parmesan cheese. Sprinkle crumb mixture over zucchini casserole. Bake 30 to 40 minutes at 350°.
Cream margarine until fluffy. Add sugar and cream together. Add vanilla, potato chips and flour; mix well. Drop cookies from a teaspoon, 2 inches apart, on an ungreased cookie sheet. Bake in a preheated 350° oven for 15 minutes. Sprinkle with powdered sugar while still hot and place on paper towels to cool. Makes 8 dozen.
Soften gelatine in cold water. Add boiling water and sugar. Stir. Add pineapple and lemon juice. Let congeal slightly. Mix 2 packages Dream Whip as directed. Add to congealed mixture. Break cake into bite-sized pieces. Layer cake, gelatine mix, cake, gelatine mix, etc. Chill. Mix other package Dream Whip and spread on cake. Top with coconut.
Mix flour and cornmeal. Put in shaker or dish; add salt and pepper to taste. Sprinkle on tomatoes and cover both sides well. Put in frying pan on medium heat in cooking oil. Cook on each side until brown. Brown slowly.
Saute onion in oil until soft. Add carrot, marjoram and thyme. Add squirt of wine. Add fish and bouillon cube. Cook 1/2 hour on low flame. Add water if needed.
Sieve eggs and mix with butter. Spread in a glass serving dish, covering sides and bottom. Chill thoroughly. Add alternate layers of onions and caviar. Spread sour cream over caviar. Sprinkle parsley around edges. Serve with crackers and small rye bread slices.
Grease 1 qt baking dish well. Preheat oven to 350°. Dissolve cornstarch in water and mix all ingredients. Top with cinnamon and a few slices of oleo. Bake 1 hour uncovered.
Beat egg. Add dry ingredients, butter and milk. Add nuts last. Bake in loaf pan (greased and floured) at 350° for 40 to 50 minutes.
Cook sausage; drain. In a large bowl, add all ingredients. Place in an uncooked pie shell. Top with second crust. Cut a hole the size of a quarter in top crust. Brush top crust with egg yolk. Bake for 1 1/4 hours at 375°.
Mix 1 stick butter, flour and 3/4 cup nuts in an ungreased 9 x 13-inch pan. Bake at 350° for 20 minutes.
Spread on party rye bread and toast. A favorite with men! Also delicious with tomato soup.
Mix cabbage, carrot, pepper and salt. Let stand 1 hour, then drain. Boil mustard seed, vinegar and celery seed 1 minute. Let cool. Blanch cabbage before freezing. Add second mixture to the first mixture, then freeze.
Put all ingredients in crock-pot. Cook about 6 or 7 hours on high setting. Add sour cream before serving. Serve over rice or egg noodles.
In a bowl, whip together cream cheese and mayonnaise with an electric mixer on medium speed. Add onions, tomatoes, Worcestershire, salt and lemon juice, then whip with an electric mixer on medium for 1 minute. Fold in shrimp. Serve cold. Makes 16 servings.
Mix mayonnaise, bacon and cheese together. Split bagels in half. Spread mixture on bagel halves. Cook in broiler 5 minutes and serve.
Combine the vegetables together. Mix other ingredients together and pour over vegetables. Chill at least 3 hours, stirring at least once an hour.
Cream together the sugar and crisco. Add a beaten egg and mix well. Then add the yeast mixture, mix well. Add the remaining 2 cups of hot water and the salt. Mix in the flour until the dough kneads without sticking to the work surface. Let it rise, covered, in a warm place for at least 1 hour before baking. Bake at 350°f. 180°c. gas mark 4 for 20-30 minutes.
Mix fruit lightly in bowl; chill. Serve in fruit dishes. Yield: 6 servings.
Put eggs in blender container; cover and blend until fluffy, about 5 seconds. Add remaining ingredients in order given and blend about 5 seconds, or until potatoes are finely grated, not lumpy. Bake on hot, greased griddle about 2 minutes on each side, using about 2 tablespoons batter for each. Turn once. Do not stack pancakes. Serve with hot applesauce. Makes about 2 1/2 dozen pancakes.
Mix cucumbers, onions and salt in large pan. Pour several trays of ice over mixture and let set for 3 hours, then drain. Heat sugar, vinegar and spices. Pour hot mixture over pickles in large pot. Bring to boil. Fill sterilized jars with pickles and pour hot liquid over pickles until full, then seal.
Cut potatoes into 1-inch cubes. Slice carrots. Cover with boiling water and simmer until tender. Drain. Melt butter in saucepan. Add onion and green pepper. Saute until onion is tender. Blend in flour and add milk. Stir and cook until thickened. Remove from heat; add the pimento. Stir in cheese until blended. Turn cooked potatoes and carrots into a buttered 1 1/2-quart casserole dish. Pour sauce and stir lightly. Sprinkle bread crumbs and butter. Bake at 350° for 30 minutes.
*Buttermilk: To 1 teaspoon vinegar, add milk to make 1/2 cup.
Brown, drain and crumble beef. Chop and saute vegetables (onion, pepper and garlic) in olive oil. Add beef and remaining ingredients; simmer 15 minutes. Pour over white rice or fry potatoes, cut in 1/2-inch lengths and add to mixture.
Cream the butter, sugar, flour, pecans and vanilla. Roll into balls. Bake on greased cookie sheet at 350° for 15 to 18 minutes. Roll in powdered sugar while warm.
Brown ground beef. Drain grease. Add water and simmer until rice is tender. Place in casserole dish. Top with lettuce, tomatoes and then cheese. Serve with taco chips. Easy and very good!
Combine chocolate, 1/2 cup milk, whole egg and 2/3 cup sugar; cook over low heat until thick. Cool. Cream shortening and remaining cup of sugar; add egg yolks and mix well. Add sifted dry ingredients alternately with 1 cup milk and vanilla extract. Stir in chocolate custard mixture. Bake in 2 waxed paper-lined 8-inch layer cake pans in moderate oven (350°) for 25 to 30 minutes. Put layers together with frosting of your choice (regular white seven minute frosting, ivory frosting or chocolate fudge frosting).
Combine dry ingredients. Take juice of 1 orange and add enough boiling water to make 3/4 cup. Then add 3 tablespoons melted margarine, add rind of grated orange. Add 1 cup chopped nuts and 1 cup chopped raw cranberries. Pour into well-greased bread pan and let stand for 20 minutes before baking. Bake at 350° for 60 minutes. Let cool a few minutes before removing from pan.
Boil spaghetti noodles in green box mix and additional package. Rinse. Simmer meat, onion, 1/2 green pepper, spices and both spice mixes from green box mix (Parmesan and spice packet). Drain. Add tomatoes, green pepper, cheese, margarine and water and simmer until combined. Add to drained spaghetti and simmer until combined.
Mix egg, broccoli, cottage cheese and milk in an 8 x 8-inch pan. Put Jiffy mix on top and bake at 375° to 400°, until done.
Scald milk; add shortening, sugar and salt and cool to lukewarm. Dissolve yeast in lukewarm water. Let set 5 minutes; add to milk mixture and add 3 cups flour. Beat until smooth. Add eggs and stir well, then add remaining flour to make a soft dough; knead until smooth. Place in greased bowl. Cover and let rise in a warm place until double in bulk. Shape like jelly roll. Cut for caramel rolls. Bake at 350° until brown. Shape in balls; roll out and spread with butter. Sprinkle with brown sugar and cinnamon.
Pour into unbaked pie shell. Bake at 350° for 40 to 45 minutes.
In 1 quart casserole, combine green onion, garlic and butter. Microwave at High for 30 to 60 seconds until butter melts. Add cream cheese. Microwave at High 45 to 90 seconds to soften cream cheese. Mix in remaining ingredients, chill overnight.
In large skillet, cut up mushrooms and saute. Cut up onion and saute; cut up pepper and saute. Cut up steak and saute. Pour in tomatoes and simmer for a while. In a saucepan, prepare white rice. Then serve mixture over rice.
Slice and boil carrots in salted water until tender. Drain and cool. Mix with onion and bell pepper. Mix remaining ingredients well. Pour over vegetables and store in refrigerator up to 2 weeks.
Mix oil and sugar; beat well. Add beaten eggs. Sift flour, cinnamon, soda and baking powder two or three times. Combine wet with dry ingredients. Add chopped nuts. Add carrots, small amount at a time. Bake at 350° on sheet cake pan or in layers for 1 hour.
Stir flour, cornmeal, sugar, baking powder and salt. Add eggs, milk and oil. Beat until smooth. Put in greased pan. Bake at 425° for 20 to 25 minutes.
Dissolve jello with water. Add marshmallows; stir until melted. When mixture begins to congeal, add other ingredients. Place in mold to jell.
Blend together sugar, flour, soda, and cocoa. Add water, vanilla, and mayonnaise. Bake in greased 9 x 13 baking dish at 350° for 30 minutes. Does not make good layer cake.
Combine mix, jello, water, oil and strawberries until well blended. Add eggs one at a time and beat until smooth. Bake at 350° until done (about 25 minutes). Makes 3 layers.
Preheat oven to 350°. Put both cans of cherry pie filling in bottom of a 9 x 9-inch pan. In a bowl, mix together remaining ingredients. Sprinkle over cherry pie filling and gently pat down. Bake 30 to 40 minutes. Let cool. Serve warm or cool.
Put cut squash in food processor. Process until consistency is as small as possible; add 4 eggs, sugar, oil, vanilla and dry ingredients. Mix in chopped walnuts at end. Bake at 350° in greased pan for 1 hour.
In a small jar, stir sugar, nuts and brandy. Cover and chill up to 1 week or can be frozen up to 6 months.
Mix first three ingredients in bowl. May add cooked hamburg or sausage to this mixture. Spread thin layer of sauce on bottom of lasagna pan. Spread ricotta cheese on noodles and layer next. Sprinkle zucchini, mozzarella and parmesan cheese next. Repeat process (usually three layers) ending with sauce. Bake at 350 degrees for one hour.
Saute green pepper, onion and celery in small amount of chicken fat or margarine. Grease 9 x 13-inch casserole dish. Put in half of cooked spaghetti. Add 1/2 peppers, onion, celery and half of chicken. Spread with 1 cup of soup. Repeat the layers. Cover with grated cheese. Spoon 3 to 4 tablespoons of chicken stock over top to moisten. Slivered almonds may be sprinkled over top. Bake at 350° for 30 minutes. May be frozen before baking. Cover with foil.
Put eggs, vinegar and sugar in double boiler (high heat), beating constantly with hand mixer. As soon as thick and smooth, remove from heat. Add butter and cool. When cold, fold in marshmallows and fruit cocktail (drained) and whipped cream. Chill 24 hours.
Mix flour, nuts and butter and spread into bottom of 9x13 pan. Bake 350 degrees for 10 minutes. Blend cream cheese, sugar and Cool Whip and spread over crust. Blend pudding and milk and spread on top. Top with rest of Cool Whip and sprinkle with chopped nuts.
Put cucumbers in wide mouth jars. Soak in salt water that will float an egg, 14 days. Do not trim ends of cucumbers. Take out of salt water, wash good and slice. Cover with water; add alum and soak overnight. Cover with vinegar. Soak 6 hours. Drain vinegar off good. Using 10 pounds of sugar, pack in big mouth jars or containers, putting layer of pickles; layer of sugar; adding pickling spices all along, as much as you like. Cover containers with wax paper or Saran Wrap, then put lid on. Do not seal tight. The sugar will melt and cover with juice.
Mix pumpkin, sugar, oil and egg, then add dry ingredients and chocolate chips. Bake at 350°.
Bake cake mix as directed, then let cool. Make up 1 box strawberry jello mix as directed; let cool. Drip the jello mix into the cake by a teaspoon in a row across the cake. Use Cool Whip as icing.
Preheat oven to 350°. Lightly spray a 10-inch pie plate or 2-quart casserole dish with vegetable spray. In a large bowl, beat eggs. Add oil, cheese, baking mix, parsley flakes, black pepper and garlic powder; mix well. Add zucchini, onion and jalapenos; stir until zucchini is just coated with batter. Pour mixture into a baking dish and bake 40 to 50 minutes, or until lightly brown and puffy. Cut and serve as an appetizer or main dish with salad and bread. Makes 6 servings.
Combine cream cheese and tuna. Add remaining ingredients and mold into 2 small or 1 large ball. Garnish with parsley.
Preheat oven to 350°. Grease baking sheets. Cream sugars and shortening. Add eggs and vanilla. Beat well. Stir in Bisquick mix and oatmeal. Fold in chocolate chips. Drop by tablespoonful onto prepared cookie sheet. Bake 8 to 10 minutes. Lightly cool and transfer to wire racks to finish cooling. Yields 48 cookies.
Preheat oven to 400°. Prepare polenta (see Polenta recipe) with Parmesan cheese; add salt, cayenne pepper and nutmeg to taste. With moistened hands, form polenta into 2-inch rounds or ovals. Place them in single layer in greased shallow baking pan. Sprinkle with Parmesan cheese and butter. Bake Gnocchi for 30 minutes or until puffed and heated through. Place under preheated broiler for 2 minutes or until golden. Delicious plain or with a light tomato and basil sauce.
Melt butter in 9 x 12-inch baking dish. Mix all other ingredients in bowl; add melted butter last. Bake 30 minutes at 350°.
Mix altogether with 1 or 2 cans of Eagle Brand milk. Mix in a tube pan and press. Put in refrigerator for 2 days before dumping.
Press crescent rolls onto a cookie sheet, pressing edges together. Bake at 400° for 10 minutes or until lightly browned. Let cool. Mix the softened cream cheese, mayonnaise and Ranch dressing mix in a bowl until smooth. Spread over the cooled crescent roll crust. Top with your favorite fresh vegetables. Chill and cut into squares. Be sure you press the vegetables firmly into the cheese base.
Cream butter, cream cheese and sugar thoroughly. Add eggs, one at a time, beating after each addition. Sift flour and add to creamed mixture. Add flavoring. Place batter in a 9-inch tube pan. Bake in a 300° oven for 1 to 1 1/2 hours. Number of servings: 24.
Pour cold egg nog into a bowl. Add pudding, rum and nutmeg. With electric mixer at low speed, beat until blended, about 1 minute. Let stand 5 minutes. Fold in 2 cups Cool Whip. Spoon into pie crust. Chill until firm, about 2 hours. Garnish with remaining topping. Sprinkle with additional nutmeg.
Boil squash tender. Drain. Mix with next 6 ingredients. Place in baking dish with bread crumbs on top and cheese on the crumbs. Bake at 350° for 35 minutes or until brown as desired.
Add jello to boiling water; cool slightly and add sherbet. Mix well; add pineapple and oranges. Congeal.
Mix dry ingredients in large bowl. Make a well in the center. Add eggs, bananas, pineapple, nuts, oil and vanilla. Stir, but do not beat. Pour into greased and floured tube pan. Bake at 350° for 75 minutes. Do not use mixer!
Mix ingredients in 35 cup percolator. In basket of percolator put 1/2 box whole cloves and 6 to 8 cinnamon sticks.
Cut beef into bite size chunks. In a bowl, combine shoyu, ginger and sugar. Add beef; marinate for 1 hour. In a pot, add oil and heat. Add beef; cook for 2 to 3 minutes. Set aside. Place onion, celery and green pepper in pot for 2 minutes.	Stir cornstarch into remaining sauce. Add marinated beef and tomatoes to vegetables; mix well.	Cook for 3 minutes.
Tear biscuits open and roll out each piece. Cut sweet potatoes in 1/4 inch thick slices, use potatoes 1 1/2 inches in diameter and put 2 slices stacked upon rolled out biscuit. Fold biscuit together and press edges together. Melt margarine in baking dish and dip both sides of biscuit and lay in margarine. Mix sugar and water and bring to boil. Pour over biscuits. Sprinkle with cinnamon. Bake at 350° about 25 minutes. Use 13 x 9 x 2 inch baking dish.
Cut fish into cubes. Cook the celery, green pepper, onion and garlic powder in oil until pepper is tender. Dissolve bouillon cubes in water and add this with tomatoes, okra and spices to the oil. Simmer for 30 minutes and add the fish and cook until it is done. Serve with rice in bowls. Add pepper sauce to taste.
Dressing: Combine cottage cheese, banana and orange juice in blender. Cover and blend until smooth.
Cream butter and sugar well. Add applesauce with soda mixed in it. Sift together flour and spices and add to first mixture. Add beaten eggs, then nuts and raisins. Pour batter into greased floured tube pan. Bake in preheated 350° oven 50 to 60 minutes or until tests done. Cool in pan 10 minutes, then turn onto clean towel and cool completely. Sift powdered sugar on top or drizzle with glaze.
Brown meat and put to one side of pan. Brown chopped onions in one side of pan and mix. Add tomatoes and juice (mash before adding). Pour in beans, noodles, tomatoes and chilies and celery soup. Simmer about 30 minutes. Add Worcestershire sauce and cheese last. Salt and pepper to taste. Take off heat and cover until cheese melts. Serve with garlic bread and tossed salad.
Preheat oven to 350°. Grease well a 9 x 13-inch pan. Melt butter. Combine butter, sugar, eggs and bananas; mix well. Combine flour, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with sour cream, beginning and ending with the dry. Stir in vanilla.
Mix together thoroughly the shortening, chocolate, brown sugar, granulated sugar and eggs. Stir in milk and vanilla. Sift together and stir in flour, soda and salt. Chill dough if soft. Drop rounded tablespoonfuls about 2 inches apart on a greased baking sheet. Bake just until almost no imprint remains when touched lightly with finger. Bake at 375° for 10 minutes.
Mix first four ingredients together and add snow and more snow until it becomes thick. Add food coloring if desired. Besides tasting good, it's not a bad way to get rid of some of that snow that comes our way in the winter.
Sift together flour, salt and soda. Cream margarine and sugar. Combine eggs and orange peel into sugar mixture. Add flour mixture alternately with 1/2 cup of orange juice until well blended. Add nuts. Drop by tablespoonfuls. Bake on an ungreased cookie sheet at 375° for 8 to 10 minutes until golden brown.
Line a 9 x 12-inch baking pan with foil. Lay cut-up chicken side by side in pan. Mix together the ingredients and spoon over chicken. Bake 1 1/4 hours at 350°.
Cream the butter and sugar. Add beaten egg yolks. Blend well. Combine flour, baking powder and salt. Sift 3 times. Add to butter mixture alternately with milk. Fold in stiffly beaten egg whites and flavoring. Pour into 3 greased cake pans. Bake at 350° for 25 to 30 minutes.
Blend ingredients until smooth. Brush a small frying pan with oil, heat it but not to smoking. Add 2 tablespoons batter and tilt the pan to cover bottom with batter. Lightly brown on one side, then cook for a few seconds on the other side. Slide onto a saucer and stack with waxed paper in between. Makes 14 to 16 crepes. May be frozen.
Dissolve gelatin in 4 tablespoon water. Add 1 cup boiling water, sugar, lemon juice and juice from pineapple. Let stay in refrigerator for 15 minutes or more, until syrupy.
Prepare rice as directed on package. Spoon into lightly greased 1 1/2-quart casserole dish. Meanwhile, melt butter in saucepan; blend in flour. Gradually add milk and stir over low heat until thickened and smooth. Add cheese and lemon juice, stirring until cheese is melted. Add chicken and sauce to rice; mix well. Bake at 350° about 20 minutes until hot and bubbly.
Mix cheese and flour; mix in melted margarine; mold 1 teaspoon of this dough around each olive and shape into a ball. Place 2-inches apart on an ungreased cookie sheet; cover and refrigerate at least 1 hour. Bake in 400° preheated oven until set (approximately 15 to 20 minutes).
Prepare fruit of your choice. Keep fruit in 7-Up until ready to use to retain color and give a sweeter taste.
Mix the soups together. Put rice in 2-quart casserole dish. Pour soups over rice. Arrange chicken breasts on top of rice. Sprinkle onion soup over chicken. Bake at 325° for 1 1/2 hours. Serves 6.
Melt butter in 9 x 13-inch pan. Spread graham cracker crumbs over butter. Sprinkle coconut, chocolate chips, pecans and milk last. (These are also delicious if you add 1 cup butterscotch chips.) Bake about 30 minutes at 350°.
Brown hamburger and drain. Add rest of ingredients to meat. Mix well, then simmer on low for 20 minutes.
Cook hot dog, then spread pizza sauce on the bun before you place the hot dog on the bun. Layer the bacon directly over the bun, so the cheese will cover everything. Place cheese on bacon. Wrap in paper towel and heat in microwave for 1 minute on Low.
Preheat oven to 375°. On a floured surface, roll rolls into 7x 5-inch rectangle, arrange ham and cheese slices on rectangle. Cut ham and cheese to fit, leaving 1/2-inch of dough all the way around. Spread filling with mustard, brush rim of dough with egg. Fold dough and filling over so 5-inch sides meet, with fork, seal edges. Place on cookie sheet, brush with leftover egg. Bake 12 to 15 minutes or until browned.
Melt chocolate chips, peanut butter and butter together. Add melted mixture to cereal. Put powdered sugar in plastic bag. Shake until all pieces are covered. Chill.
Heat oven to 400°. Work butter in a bowl until creamy. Stir in sugar and flour; mix well. Add syrup and eggs. Beat until mixture is fluffy. Stir in nuts, vanilla and salt. Pour mixture into pastry shell. Bake 15 minutes. Lower heat to 350°. Continue to bake 30 to 35 minutes longer or until center is firm. Serves 6 to 8.
Cover eggs with water in a small saucepan and set on high heat. When the water comes to a rolling boil, turn off the heat and let the eggs set in the water until they are cool enough for you to handle them. Bring a large pot of water to a boil and add salt to taste. Cut off the bottom 1 to 1 1/2-inches of the asparagus. Peel the asparagus, starting very lightly at the tip and gradually increasing pressure towards the base. Boil the asparagus just until tender enough that a knife slides in easily, 4 to 5 minutes. Remove from hot water to a pan of cold water to stop the cooking. When almost ready to serve, shell the hard-cooked eggs and separate the whites from the yolks. Chop separately as fine as possible and them combine them in a mixing bowl (chopped them together smears the yolks). Add the parsley, mixed herbs, lemon juice and vinegar and stir together. Stir in the olive oil. Add 1/4 teaspoon salt, then taste and add more if necessary. Pat the asparagus dry and arrange it on a platter. Spoon the dressing on top in a swatch pattern across the middle of the spears. Serve at room temperature. Serves 6 to 8.
Allow yogurt to thaw slightly, and add thawed strawberries and red soda. Serve immediately.
Melt almond bark in double boiler; stir in peanuts, peanut butter, Rice Krispies and almond extract. Line 9 x 13-inch pan with wax paper. Spread evenly and let stand about 25 minutes. Cut into squares.
Place the chicken pieces between two pieces of wax paper or plastic wrap and pound with the flat side of a mallet until about 1/4-inch thick. Coat the chicken with flour and shake off the excess. In a wide frying pan, over medium-high heat, place butter and oil. When butter melts, add as many pieces as will fit without crowding and cook quickly just until the meat is no longer pink when slashed, about 1 1/2 minutes on each side. Place on a hot platter and keep warm. Cook remaining pieces, adding more butter and oil if needed; add to platter and keep warm.