HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a heavy frying pan. Add the onions. Cook, stirring frequently, over lowest possible heat until the onions are soft and golden. Stir the flour into the milk. Combine with the eggs and beat to mix thoroughly. Season with the salt, pepper and nutmeg. Pour the egg mixture over the onions. Cook until the Frittata is well set at the bottom and golden brown. Put a plate, the size of the frying pan over the Frittata. Turn the frying pan over so that the Frittata is on the plate, cooked side up. Slide back into frying pan and cook until set. Cut into wedges and serve hot or lukewarm.
Mix the Eagle Brand sweetened condensed milk and the cream cheese together. Mix the vanilla in, then add the lemon juice. Pour in pie shell, then put in refrigerator.
In food processor, blend well Ricotta, cream cheese, sour cream and eggs. Mix in pudding (just add dry to the cheese mixture). Add the Cool Whip.
Combine the brown sugar, shortening or Nucoa, water, raisins or dates, salt, nutmeg, cloves and cinnamon. Boil 3 minutes. Cool. Add the flour and baking powder. Add the soda mixture and nut meats. Pour into greased and floured tube pan. Bake 1 1/2 hours at 300° to 325°. Set a pan of water in bottom of oven while baking.
Spread bread cubes evenly in a 8 x 1 1/2-inch round baking dish that has been sprayed with nonstick spray. Set aside. Beat together eggs, skim milk and yogurt. Stir in cheeses and pour egg mixture over bread cubes in baking dish. Cover and chill for 2 to 24 hours.
Roll into 1-inch balls, then roll into a mixture of cinnamon and sugar. Place on ungreased cookie sheet. Bake at 400° for 8 to 10 minutes.
Mix one stick of butter (melted). Flour and chopped nuts and spread in a 13 x 9-inch pan and bake at 350° for 15 minutes. Than let cool. Mix cream cheese, sugar and about 1 to 2 cups of cool whip (just enough cool whip to make it easy to spread). Mix 2 pkg of pudding with 3 1/2 c milk and vanilla. Spread cream cheese mixture onto crust than spread pudding on top. Use the remaining cool whip for the top layer.
Cream margarine and sugars until light and fluffy. Beat in eggs and vanilla. Add flour, cocoa and baking soda; mix until well blended. Stir in chocolate and nuts. Drop dough in 1/4 cup mounds onto greased cookie sheets about 3 inches apart. Flatten each cookie slightly. Bake at 350° for 15 to 20 minutes, or until set. Cool slightly in pan, then remove to cooling rack. Makes about 15 king-size cookies.
Pack a quart jar (or jars) with small cucumbers. Add salt, sugar and mustard. Fill the jar with vinegar. Attach lid. Set for two months before opening.
Bake in greased 9x13 pan at 350° for 30 minutes.
Mix all ingredients together. Bake on cookie sheet covered with aluminum foil (bright side up). Drop by scant 1/2 teaspoonfuls on foil, spacing approximately 4 inches apart. Bake at 350° for 10 minutes (time may vary from oven to oven). Slide foil off sheet and let cool 5 minutes. Lift cookies from foil by curling foil from bottom. Makes 4 to 5 dozen.
Preheat oven to 350°. Grease and flour 2 (9 x 5-inch) loaf pans. In bowl, combine strawberries, eggs and oil. In separate bowl combine flour, sugar, salt, cinnamon, baking soda and nuts. Add strawberry mixture to dry ingredients and stir until blended. Pour batter into pans. Bake 1 hour or until toothpick inserted in center comes out clean.
Brown meat and drain. Mix cornbread mix according to package directions. Pour batter into skillet which has been greased and heated. Cover batter with spaghetti sauce, then cover with hamburger meat and top with cheese. Bake at 400° for about 20 minutes, or until done. Makes 4 servings.
Cook beans 1/2 hour; then add 2 or 3 (according to size) diced potatoes and diced carrots. Cut bologna in chunks. When vegetables are done put 2 tablespoons Crisco in skillet and 3 tablespoons flour. Stir and brown. Now use some broth to make a gravy. Be careful at first to be sure the water or broth is hot when adding to flour. Now put it in with the beans and in 5 minutes cooking it's ready to eat.
Combine first 5 ingredients in a saucepan, mixing well. Heat until warm; do not boil. Spoon a small amount of sauce into bottom of a 9 x 12-inch baking dish. Fill tortillas with chicken sauce and cheese. Roll up to enclose filling. Arrange in a prepared dish. Top with remaining sauce and cheese.
Mix sugar, cornstarch, pineapple juice, lemon juice and orange juice. Stir and boil for 1 minute. Pour hot mixture over fruit. Leave uncovered, until cool. Makes 25 to 35 servings.
Beat egg whites until firm. Blend sugar and Crisco. Add flour, baking powder, salt and vanilla alternately with milk. Fold in beaten egg whites. Bake in two 8-inch pans lined with wax paper. Bake at 350° for 25 to 30 minutes. Remove from pans; cool. Frost with Baker's Icing.
Sift together flour, sugar, cocoa, baking powder, soda and salt. Add mayonnaise, water and vanilla. Beat 2 minutes. Bake in a sheet pan. Can use two 9-inch layer pans for 30 to 35 minutes at 350°.
Mix flour, sugar and butter well and pat into 8 1/2 x 11-inch pan. Bake at 350° for 12 minutes. Beat eggs with sugar; mix in other ingredients. Pour over first mixture. Bake for 25 minutes at 350°. Cool. Dust with powdered sugar.
Melt margarine in large skillet and saute onions. Mix in soup and milk. Add chicken and cook until bubbly. Line bottom of pan with chow mein noodles. Add chicken and top with remaining chow mein noodles. Bake for 20 minutes at 350°.
In a saucepan, melt currant jelly on low heat. Add mustard. Bring to a boil, stirring constantly. Add wieners; serve in fondue pot or crock-pot.
Brown hamburger and onions. Drain. Add dry taco seasoning mix. Let cool. Cream together cream cheese and sour cream. Add olives, cheese and chilies; mix well. Add cooled hamburger and mix. Spread mixture over tortilla shells. Roll up and wrap in Saran Wrap. Refrigerate. Cut into slices.
Combine corn meal, eggs, oil and corn in medium size bowl. Mix well. Grease 8 x 8-inch baking dish or pan. Bake at 400° until brown, 30 to 40 minutes.
Mix all ingredients until well blended. Fold in Grape-Nuts, if desired. Spread in 9 x 13-inch cake pan, sprayed with Pam cooking spray. Bake at 350° for 25 to 30 minutes or until done. Cool in pan. Frost with chocolate version of no-fat cream cheese frosting.
Combine all ingredients in a large kettle or Dutch oven. Cover and cook over high heat until water boils. Simmer until meat is tender, about 1 1/2 hours. Remove from heat. Strain broth and refrigerate until fat can be skimmed. Cool chicken, then remove and discard bones and skin. Put chicken into six 1-pint freezer containers, leaving 1/2-inch space at top. Pour skimmed chicken broth into six more 1-pint containers, with 1/2-inch space at top. Seal and label containers. Freeze. Use within 3 months. Makes about 6 pints of Chicken Mix and about 6 pints of Chicken Broth.
Cream margarine, Crisco and sugar until creamy. Add eggs, one at a	time, mixing thoroughly after each egg. Add flavorings. Add flour and milk alternately. Grease and flour tube pan. Sprinkle crushed pecans on the bottom of the pan. Add batter. Put in cold oven.
Drain pineapple and oranges. Add rest of ingredients, mixing well. Let stand overnight for best flavor.
Peel carrots and quarter them. In a saucepan, cook carrots in boiling saltwater until tender. Drain thoroughly and allow to stand a few minutes to dry. In a skillet, heat the butter and honey; add carrots and simmer slowly, turning frequently until browned and glazed. Serves 4.
Arrange chicken in a greased 9 x 13 baking dish. Top with Swiss cheese. Combine soup and wine. Spoon over chicken. Sprinkle stuffing over mix. Drizzle butter over stuffing. Bake at 350° for 1 hour.
Place washed chicken in baking pan. Bring the mixture to boil and pour over chicken. Cover with foil and cook for 1 1/2 hours or until tender at 300°.
Bake a devil's food cake according to the package directions. Cool, then split the layers, using thread.
Combine ingredients except cheese. Mix thoroughly. Place in a greased 1 1/2-quart casserole dish. Top with cheese. Bake at 350° for 35 to 40 minutes.
Combine graham cracker crumbs and 3/4 stick oleo. Press into a 9 x 13-inch pan. Cream 1 1/2 sticks oleo and the eggs. Add vanilla and powdered sugar; beat 20 minutes. Spread this mixture on cracker crumbs. Layer drained pineapple on creamed mixture. Peel and cut bananas into strips and layer over pineapple. Mix Dream Whip according to package; top over bananas. Garnish with nuts and cherries. Refrigerate.
Mix well. Spread in an 11 x 15-inch greased pan. Bake 20 minutes at 350°.
Mix flour and eggs. Add to well beaten eggs. Add milk, evaporated milk, melted butter, salt and vanilla. Mix well. Grease 9-inch pie pan with butter. Pour mixture in pan. Sprinkle with nutmeg. Bake at 325° for approximately 40 minutes. Pie will rise while baking, but will fall while cooling.
Combine all ingredients and simmer in covered casserole for 4 to 6 hours at 250° in oven or all day, covered, in a crock-pot on low.
Mix tomato soup with ground beef, rice, egg, onion, parsley and salt. Shape into balls about 1 1/2-inches in diameter (about 16).
Mix cake mix according to directions and 1/2 cup peanut butter. Bake 20 minutes at 350°.
Combine undiluted orange juice, cranberry juice and sugar. Chill thoroughly. Just before serving, stir in club soda and pour over crushed ice.
While rice is cooking, pound steak to 1/4-inch thickness. Cut into strips. Sprinkle meat with paprika and allow to stand while preparing other ingredients. Using large skillet, brown meat in butter. Add garlic and broth. Cover and simmer 30 minutes. Stir in onions and peppers. Cover and cook 5 more minutes. Blend cornstarch, water and soy sauce. Stir into meat mixture. Cook, stirring, until clear and thick, about 2 minutes. Add tomatoes and other vegetables. Stir gently. Heat until all vegetables are hot. Serve over fluffy rice.
Place ingredients in greased 2 1/2 qt. baking dish in the order given. A layer of potatoes, celery, hamburger, green pepper, tomatoes, onions, salt and pepper. Bake the casserole covered at 375° for first ten minutes. Uncover and continue baking for one hour. You may half the recipe.
Mix hamburger meat, bell pepper, garlic salt and onion together. Brown, then add tomatoes and tomato paste; mix and add 1 tomato paste can of water. Simmer 1 hour. Cook spaghetti and drain.
Mix Jell-O as directed and let jell. Beat and add all other ingredients to Jell-O. Refrigerate until ready to serve.
* Example: 1 teaspoon chili pepper, 1 teaspoon paprika, 1 teaspoon seasoned pepper and 1 teaspoon salt.
In a small bowl beat softened cream cheese and corn syrup until smooth. Add peanut butter and beat until well blended. Spread on cooled cake. Garnish with chopped peanuts.
Cream molasses and shortening until fluffy. Add eggs, one at a time, beating well after each addition. Sift dry ingredients together twice; add to creamed mixture alternately with buttermilk. Chill dough.
Blend avocados, cream cheese, sour cream, milk, lemon juice, and chili powder together in food processor or blender until creamy. Spread the mixture on the bottom of a large platter. Then top with remaining ingredients. Chill until ready to serve. This appetizer may also be converted into individual salads for a mexican dinner. Try using small terra cotta or ceramic dishes for each layered salad surrounding each with a circle of chips. Garnish with a slice of lime, or a bit of fresh cilantro.
Brown ground beef and onion together; drain well. Mix all ingredients together in large kettle and simmer to blend flavors. May add to each bowl: corn chips, grated cheese, sour cream, olives, or anything else you may like.
Mix Karo and sugar in medium saucepan. Bring mixture to a full rolling boil. (Do not cook.) Remove from heat. Stir in peanut butter. Add corn flakes and mix well without mashing flakes. Drop by teaspoon onto wax paper. Makes 40 to 50.
Salt and pepper chicken. Roll in flour to coat both sides. Fry in hot Crisco oil until breasts are brown on both sides. Place chicken breasts in large baking dish with thick side down. Mix soups and broth well in large bowl. Pour over chicken, covering all breasts well. Add chopped onion and sliced peppers on the top of chicken. Cover with foil and cook in 375° oven for about 40 minutes (depending on the size of the chicken).
Mix sugar and flour together in a large bowl. Mix applesauce, cinnamon, nutmeg, cloves, baking soda and shortening together in another large bowl. Combine the sugar mixture and applesauce mixture. Add raisins and chopped nuts. Put the mixed ingredients into a greased angel food cake pan. Bake 1 1/2 hours at 350°.
Add sugar, cinnamon, nutmeg, cloves, allspice and ginger to apples in crock-pot. Cook 24 hours on low, stirring occasionally. Run through the blender, then put back in the crock-pot to reheat. Sterilize jars. Fill with apple butter and seal. Put in hot water bath for 10 minutes.
Combine flour, salt and pepper. Use it to flour chicken. Melt butter in a large pan. Brown the chicken well, then add the wine (enough to cover the chicken). Cover and let simmer for about 50 minutes. Drain mushrooms and add to chicken a few minutes before serving. Serve with baked potatoes, tossed salad, hot French bread and wine.
Cream together butter and sugars, add eggs and vanilla. Blend the 5 c. oatmeal in a blender until fine, add flour, salt, baking powder, soda, add to cream mixture. Add chocolate chips, grated Hershey bar and nuts. Bake at 375° for 10-12 minutes. Underbake will make them chewy. About 112 cookies.
Mix the ingredients with the drained fruit. Bake in a tube or Bundt pan for 45 to 60 minutes at 350°.
Combine Eagle Brand milk, lemon juice and rind. Mix with hand mixer on low. Blend in egg yolks. Turn into crust. Refrigerate for 1 to 2 hours, then top with Cool Whip.
Combine peaches, 1/2 cup of the sugar, 3/4 cup of the butter and the vanilla in a heavy pot over medium heat. Lower to simmer and melt the butter. Stir the 1/3 cup of flour into the 3/4 cup of water in a small bowl until smooth. Stir this paste into the peaches.
Fry hamburger and onion together; drain off fat. Add soup, spaghetti and Veg-All. Mix well. Place in casserole dish. Top with your favorite grated cheese. Bake at 350° for 30 minutes.
Preheat oven to 350°. Line a 13 x 9-inch casserole or pan with foil, leaving enough on top to fold and seal. Place pork chops on bottom and arrange potatoes, onions, bell pepper, carrots and celery around sides of dish. Mix Worcestershire sauce and sherry together and pour over chops. Sprinkle soup mix over entire dish. Cut butter and distribute over contents of dish. Fold and seal the foil. Bake for 1 hour or until vegetables are tender and pork chops are done. Season to taste. Makes 4 to 6 servings. Great for a "make ahead" meal.
Mix all ingredients and spread in square cake pan or dish. Freeze solid. Set out for a few minutes before serving. Cut into squares.
Melt butter in 10-inch pan. Drizzle in honey. Sprinkle with nuts. Top with biscuits. Bake at 350° for 8 to 10 minutes. Turn out on large plate.
Mix all ingredients well and pour into greased casserole dish. Bake at 400° for 20 to 25 minutes. While hot, make topping.
Combine cottage cheese, sugar and chopped mint; cover and chill at least 2 hours. Just before serving, add pineapple to cottage cheese mixture; spoon into a lettuce lined bowl. Top with orange sections; garnish with fresh mint sprigs.
Cook sugar and butter on medium heat for 5 minutes. Add other ingredients. Put into buttered pan. Cool; cut into squares.
Boil carrots a couple minutes; add zucchini and onion. Boil until carrots are nearly done, not mushy. Drain. Mix soup and sour cream; add to vegetables. Butter casserole; melt small amount of oleo and mix with croutons or Stove Top. Put half of this in casserole. Add soup and vegetable mix. Top with rest of croutons or Stove Top. Bake at 350° about 30 minutes.
In large bowl, thoroughly combine biscuit mix, sugar, flour and baking soda. Combine eggs and sour cream, stir into dry ingredients and mashed bananas. Stir in chopped nuts, pour into two greased loaf pans. Bake at 350 for 50 minutes or until done. Cool 10 minutes; remove from pans and cool completely on wire rack.
Chop vegetables in blender or processor. Cook all ingredients about 30 minutes after it begins to boil. Put in sterilized jars and seal. Delicious.
In a 2-cup microwavable bowl, combine sugar, vinegar, honey, lemon juice, paprika, mustard, onion, celery seed and salt. Microwave uncovered on High for 1 1/2 to 2 minutes. Stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until ready to serve. In salad bowl, combine greens, strawberries, oranges, onion, almonds and bacon. Drizzle with dressing and gently toss to coat. Yield: 12 to 14 servings.
Combine sugar and drink mix. Add milk; stir to dissolve sugar. Pour mixture into 8 tall glasses. Spoon about 1/2 cup of the ice cream into each glass. Slowly pour in the chilled carbonated water to fill each glass. Stir gently to mix. (Or, mix and serve in a large punch bowl.) Makes about 8 (8 ounce) servings.
In 2-quart casserole, combine rice, broth, parsley, pimentos, salt and butter; stir well. Combine garlic salt, paprika and celery salt. Rub over chicken. Place chicken in rice. `Cover and bake in 350° oven for 45 minutes or until chicken is tender and rice is tender. Makes six servings.
Beat eggs until well mixed. Add cream. Then add sugar and other ingredients. Stir well. Pour into an 8-inch pie shell. Bake at 325° for 45 minutes.
Prepare rice, then stir in sour cream, salt, chiles and cheese. Mix well. Add seafood; mix again. Pour into 9 x 13-inch pan. Sprinkle with paprika. Dot with butter. Bake at 350° for 45 minutes.
Dissolve yeast in warm water. Add all other ingredients except flour and stir until sugar is dissolved. Stir in flour, one cup at a time. Turn out on floured surface and knead. Cut or form biscuits. Oil pan slightly and bake at 375° for 20 minutes.
Simmer 1 1/2 hours. Put into scalded jars and seal.
Combine the oil, vinegar, sugar, salt, black pepper and parsley in a jar and shake until thoroughly mixed. Pour over tomatoes, cucumbers and onions. Marinate 2 hours before serving. Makes 6 servings.
In a skillet, over medium heat, melt butter. Add shallots. Saute for 1 to 2 minutes. Add mushrooms; saute for 3 to 4 minutes. Remove vegetables; keep warm.
Stir together and pour into casserole dish, sprayed with Pam. Reserve 1 cup grated cheese and 2 tablespoons peppers. Sprinkle cheese and peppers on top. Bake at 350° for 50 minutes.
Mix in bowl the bananas (well mashed), eggs and butter. Stir together flour, sugar, salt and soda. Add to banana mixture. Add nuts and stir well. Place in greased and floured loaf pan (9 x 5-inches). Bake 1 hour at 350°.
In skillet cook sausage; stir in onion and peppers. Cook and stir until sausage is lightly browned and vegetables are tender. Combine brown sugar, steak sauce, vinegar and worcestershire sauce. Stir into skillet and add beans. Cook and heat through while stirring.
Spread rolls on cookie sheet and bake according to directions until done, about 10 minutes; cool. Cream together the cream cheese, Miracle Whip, onion flakes, garlic powder and dill weed. Spread on cooled crust. Chop broccoli, green and red peppers, cauliflower, carrots, radishes, celery and black olives. Sprinkle on cream cheese and press in. Top with grated cheese. Chill and serve.
Cook macaroni according to package directions; drain. Add eggs, onion, cheese and salad dressing. Add pepper and celery salt to taste. May use 1/4 to 1/2 cup chopped celery instead of celery salt. If too dry, add more salad dressing.
Place the frozen beans into 10-inch skillet with the oil, garlic, parsley, sugar, salt and pepper. Cook, covered, over low heat for 15 minutes. Add the broth and cook, uncovered, for 5 minutes or until beans are almost tender. Raise heat to moderate, add the tomato slices and cook, uncovered, for another 5 minutes.
Mix and pour into an unbaked pie shell. Bake in 350° oven until done.
Mix all ingredients. May use 1 quart half and half for 1 quart milk. Place in canister of ice cream maker. Pack according to maker's directions. Serve with warm blanket.
Mix meat, milk, oatmeal, pepper, chili powder, garlic powder, salt and eggs until well blended. Shape into walnut-size balls. Place in a large roasting pan. Top with a sauce made of catsup, brown sugar, liquid smoke, garlic powder and onions. Bake, uncovered, for 1 hour at 350°. Freezes well. Can be used as an entree with rice.
Combine water, vegetables and seasoning in large pan. Cover and simmer 10 minutes. Do not drain. Make white sauce with oleo, flour and milk; add cheese. Stir until melted. Add corn and undrained vegetables. Heat. Do not boil.
Cream butter, Crisco and sugar until light and fluffy. Add eggs, one at a time, beating after each. Combine flours and add alternately with milk, being sure last addition is flour. Add flavorings. Beat, then stir in nuts. Bake in preheated oven at 300° for 1 1/2 hours.
Stir together flour, baking powder, salt and sugar. Set aside. Measure cereal and milk together into small mixing bowl. Stir to combine. Let stand for 1 or 2 minutes or until cereal is softened. Add shortening. Beat well. Add flour mixture, stirring until combined. Portion batter evenly into four greased 2 1/2-inch muffin cups. Bake in oven at 400° for 25 minutes or until lightly browned. Yields 4 muffins.
Cook the pasta according to package directions. Drain and rinse with cold water. Place in large bowl. Add lettuce, radishes, basil, vinaigrette and cheese. Mix and chill before serving. Yield: 6 servings.
Chop fine. Cover with ice water and ice. Add 1/2 cup salt. Let stand 1 hour. Drain. Rinse well under cold running water. Drain again and set aside. Boil sugar, vinegar, turmeric and celery seed for 5 minutes. Cool. Pour solution over squash mixture. Store in refrigerator. Will keep indefinitely.
Brown hamburger and sausage in skillet, then drain. Add red pepper flakes, oregano and garlic salt. Cube the Velveeta and add to mixture. Spread on the party rye. Fast freeze on cookie sheets. Put on tray under broiler for 3 to 4 minutes. Serve hot.
Fry onion and ground beef (if desired) until tender. Add tomato sauce and paste, then water. Add other ingredients. Cook 2 hours.
Wash, drain, cut okra into pieces. In large zip lock bag add, flour, corn meal, salt, and pepper. Place drained okra into bag and shake well to coat each piece. Dump okra out of bag into colander and shake off excess mixture. Place oil in large skillet and heat on medium heat to melt. Place okra into skillet and fry, stirring often to keep for sticking, fry until golden brown.
Bring margarine, cocoa, Crisco and water to boil in small saucepan. Pour over flour and sugar in large mixing bowl. Beat well. Add remaining ingredients, beating well. Pour into a greased and floured sheet pan. Bake at 350° for 35 minutes.
Mix sugar and Karo in a boiler over medium-high heat. As the mixture comes to a boil, remove from heat. Mix in 12 ounces of peanut butter. Mix well. Add 6 cups of cornflakes and mix well. Drop onto waxed paper. Makes about 32.
Cream butter; add sugar, flour, water, nuts and vanilla. Measure 1 teaspoon, roll and shape into balls. Bake on ungreased cookie sheet at 325° for 25 to 35 minutes. Roll in sifted powdered sugar while cookies are still warm. Makes 3 dozen.
Stir together dry ingredients; sift. Make a hole in the center of this and add the rest of the ingredients. Beat together with a spoon and mix well. Bake in loaf or layer pan, greased & floured, at 350° for 30 minutes, or until toothpick comes out dry when inserted. Frost as desired.
Blend 2 tablespoons sugar with cornstarch. Add pineapple. Cook, stirring constantly until thick. Cool. Blend softened cream cheese with 1/2 cup sugar and salt. Add eggs one at a time. Stir well after each. Blend in milk and vanilla. Spread cooled pineapple over bottom of shell. Pour in cream cheese mixture and sprinkle with nuts. Bake at 400° for 10 minutes, then reduce to 325° for another 50 minutes. Serve at room temperature. Do not refrigerate.