HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all ingredients in bowl, except peanut butter, oil, egg yolk, oil and wrappers. Mix well. Fry the mixture in 4 to 5 tablespoons of the peanut oil for about 5 to 6 minutes. Stir in peanut butter and continue stirring until it melts. Put in colander and drain. Mix egg yolk with 1/3 cup water. Brush egg yolk on outer edges of egg roll wrappers. Spoon a heaping teaspoonful of filling on wrapper and roll.
Mix all ingredients, except walnuts and parsley. Refrigerate several hours. Roll in ball and roll in walnuts and parsley. Serve with Wheat Thins. Enjoy. Great for parties.
Spread raw rolls out on large jelly roll pan. Pinch seams together. Bake at 375° for 10 minutes. Beat together cream cheese, mayonnaise and Ranch dressing. Spread over cooled crust. Spread on vegetables. Press down slightly. Sprinkle on Cheddar cheese.
Mix all ingredients together. Add flour and bread crumbs to tuna mixture. Fry.
Layer potatoes in buttered ovenproof dish. Sprinkle a little salt between layers.
Boil vinegar, water and salt. Fill each hot jar with garlic, pepper, alum and dill seeds (one at a time). Pack with cucumbers and fill with vinegar mix. Wipe jar and put on hot lids and rings. This recipe works best using small cucumbers.
Preheat oven to 325°. In a medium saucepan, over low heat, melt chocolate with margarine. Remove from heat. Stir in 1/2 cup milk, eggs, biscuit mix and vanilla. Spread evenly into a greased 9 x 13-inch pan. In a medium bowl, combine remaining milk and coconut; spoon in small amounts over chocolate mixture. Sprinkle nuts on top; press down firmly. Bake for 25 minutes, or until wooden pick inserted in center comes out clean. Cool thoroughly. Cut into bars. Store, loosely covered, at room temperature. Makes 36 bars.
Combine meat, beans, 1 cup of the picante sauce, onion, garlic, bread crumbs, eggs, cumin and salt to taste; mix well. Press into 9 x 5-inch loaf pan. Bake 1 hour at 350°. Carefully pour off drippings.
Place lettuce in bowl. Mix together the remaining ingredients. Mound mixture on top of lettuce. Serves 8 to 10 people.
With electric mixer or rotary beater, gradually blend soup into cream cheese. Beat until smooth. Mix remaining ingredients. Chill. Serve as a dip with crackers or chips. Makes about 2 1/3 cups of dip.
Saute all but cabbage together for about 10 minutes; lay shredded cabbage in casserole. Add sauteed ingredients on top; do not mix. Bake for 1 1/2 hours at 350°.
Boil squash, carrots and onion; drain and set aside. Mix soup and sour cream; set aside. Mix stuffing with margarine; line casserole dish with the mixture. Alternate layers of vegetables and soup mixture, ending with soup. Sprinkle more stuffing on top. Bake for 30 minutes at 325°.
Combine pretzels, oleo and sugar. Press into 9 x 13 pan for crust. Bake at 400 degrees for 8 minutes.
Cook soup bone or meat and suet until almost done. Heat beans, carrots, celery and onion in separate pot. When hot, add to meat. Cook until almost done and at last, add turnips, canned tomatoes and thyme. Cook with low heat 1 1/2 hours.
Combine cream cheese, lemon juice and sweet condensed milk with electric mixer. Mix well. Pour into graham pie crust. Chill until firm.
Pour boiling water over sugar and lard. When lard is melted, add cold water. Add to this the eggs, salt and yeast cake, compressed and dissolved in lukewarm water. Add enough flour to make a soft dough. Put dough in icebox until ready to use.
Beat and blend the first 4 ingredients. Add the ginger ale. Makes 24 punch cups.
Mix. Spread over first mixture after it has baked 10 minutes. Bake again 20 minutes at 375°. Cut in squares as soon as taken from oven.
Mix and melt in double boiler Crisco and bitter chocolate. Take off stove and add sugar, eggs, flour, salt and vanilla. Beat together well. Grease 8 1/2 x 11-inch pan or a little larger and flour. Spread mixture in pan. It will just cover. Press chopped nuts on top. Bake at 350° for 12 to 15 minutes. Cool and cut into squares.
Mix in pan and just heat. Bake at 350° for 40 minutes or until brown. You may top with raisins.
Brown ground beef with onion and garlic. Add sugars, ketchup, barbecue sauce, mustard, molasses, chili powder and salt. Stir in all of the beans. Top with ham or bacon. Bake at 375° for 1 hour.
Cream together and press into a 2 x 9 x 13-inch pan. Bake at 325° for 30 minutes. Cool.
Beat eggs with water just to blend. Set aside. Heat oil in skillet over medium heat. Add green onions; stir-fry 30 seconds. Add eggs and scramble. Stir in rice and cook until heated. Add shrimp and soy sauce; cook until heated through.
Combine in mixer cream cheese, sour cream, mayonnaise, dry mustard, garlic powder and Old Bay until well blended. Add crab meat and mix well. Place in baking dish. Bake at 300 degrees for 55 minutes. Top with cheese. Bake for five more minutes. Serve with your favorite crackers.
Combine shortening, brown sugar and white sugar; add eggs, vanilla, peanut butter and sweet milk. Mix in flour, soda, salt and oatmeal. Bake at 350°.
In blender, blend onion, garlic and ginger on high. Add lemon juice and oil. Blend until smooth. Pour into bowl. Stir in next 5 ingredients. Add shrimp; toss. Cover and refrigerate at least 2 hours. Preheat the broiler or grill. Thread the shrimp on 8 skewers. Cook 4-inches from the heat source, 4 minutes per side or until cooked through.
Saute garlic, onion and kielbasa in oil until kielbasa is browned. Add broth, tomatoes, tomato paste, water, seasonings, carrots, celery and potatoes. Bring to a boil. Simmer 20 minutes. Add tortellini. Return to boil. Simmer 10 minutes. Add broccoli and red pepper. Cook 5 to 10 minutes.
Crush crackers. With crushed crackers, add melted oleo (1 1/2 bars or 3/4 cup). Put into a 13 x 9-inch pan as a crust.
Dissolve jello in boiling water. Combine other ingredients and blend. Set aside to get firm.
Scrape tongue and wash well. Scald in boiling water. Place tongue and other ingredients in cooker. Boil on medium heat for about 1 1/2 hours. Remove skin from tongue while hot. Slice and serve.
Mix dry ingredients thoroughly. Cream margarine, 3/4 cup sugar and lemon rind, then beat in eggs thoroughly, one at a time. Stir in flour mixture, alternately with milk, beginning and ending with flour. Stir until smooth after each addition. Turn into buttered 9 x 5 x 3-inch loaf pan and bake in 350° oven, about 45 minutes or until cake tester inserted in center of bread comes out clean. Stir 1/2 cup sugar and lemon juice together and spread over top of hot bread. Remove from pan after cooling, about 10 minutes.
Mix half of the flour and all other dry ingredients. Heat liquids until very warm. Add to dry mix; beat well. Stir in rest of the flour to make stiff batter. Spoon into two pans, greased and sprinkled with corn meal. Cover and let rise 45 minutes, then bake at 400° for 25 minutes. Remove from pans and cool. Slice and toast.
Cream butter and sugar; add eggs. Beat until fluffy. Add coconut, cornmeal and pineapple. Mix. Turn into unbaked pie shell and bake 10 minutes at 350°. Reduce to 325° and bake 35 minutes or until set.
Mix flour with sugar. Add eggs, margarine, buttermilk, vanilla and 2/3 cup coconut. Mix well. Pour in pie shell. Sprinkle with remaining coconut. Bake at 325° for 1 hour.
Combine the powdered sugar, graham cracker crumbs, pecans and coconut. In a small saucepan, melt margarine and peanut butter; pour over coconut mixture. Blend until mixture is moistened. Shape mixture into 1-inch balls. In another small saucepan, over low heat, melt the chocolate pieces with the shortening. Spear the balls on wooden picks; dip individually into chocolate mixture to coat. Place balls on waxed paper; chill to set. Store, tightly covered, in a cool place.
Break up bread into a 9 x 13-inch pan. Brown sausage and crumble over bread. Beat eggs and add milk, mustard, salt and pepper and onion flakes. Pour over sausage. Sprinkle pan contents with cheese. Cover and refrigerate overnight. Bake at 350° for 45 minutes.
Cut fillet of sole, scallops and shrimp into bite-size pieces and place in buttered 9 x 6 x 2-inch baking dish. Mix rest of ingredients and pour over fish. Cover with buttered flavored bread crumbs with added Parmesan cheese and extra parsley flakes. Bake in 375° oven and bake for 40 minutes.
Mix flour and sugar together. Mix with rhubarb. Cut butter on top. Sprinkle jello over top. Bake at 350° for 50 minutes.
Layer ingredients beginning with cream cheese and ending with Cheddar cheese. Bake in 350° oven about 25 minutes or until heated through. Serve hot with Doritos chips.
Mix the cream cheese, peanut butter and powdered sugar. Mix well until blended. Fold in Cool Whip. Pour into pie shell and refrigerate until firm.
Mix all ingredients (except peaches). Add peaches and pour into raw pie shell. Bake at 400° for 40 to 45 minutes.
Mash avocado, garlic, lemon juice and mayo. Spread evenly in 12 x 8 x 2-inch pan. Spread sour cream over. Drain picante sauce and spoon over. Top with layer of olives and tomatoes. Sprinkle with cheese. Yields 6 cups.
Cream Crisco and sugar. Add eggs one at a time, beating well after each one. Add flour and salt. Beat all ingredients well. Bake in Bundt pan at 325° for one hour.
Combine egg, honey, vegetable oil, water and cereal. Let stand for 5 minutes, until cereal flakes are softened. Add flour, sugar and baking powder. Stir to moisten. Fill muffin tins 2/3 full. Bake at 400° for 18 to 20 minutes. Yield: 12 to 18 muffins.
In a medium bowl, cream the butter. Add sugar gradually. Add the egg yolks. In a separate bowl, sift the flour, baking powder and salt. Add alternately to the butter mixture with milk. Add the egg whites.
Combine egg and sugar and mix well. Add milk and vanilla. Stir well. Gradually add milk to snow until blended. Stir gently. Yields 3 quarts.
Trim peppers and boil shells for 5 minutes in salted water; drain. Stuff with rest of ingredients; cover with crumbs. Bake at 350° for 30 minutes or until peppers are tender and crumbs brown.
In 3-quart microwave-safe dish, combine apples and cider. Microwave on High for 12 to 15 minutes or until apples are tender.
Brown turkey and onion in oil. Add seasonings and tomatoes. Bring to a boil, then lower heat and simmer 15 minutes. Add beans and celery. Cook 15 minutes more. Serve with unsalted crackers or Italian bread. Serves 6.
Cook squash until tender and mash. Add salt, pepper, butter, onion, cheese and cracker crumbs. Beat egg and add milk. Add to squash mixture. Bake in ungreased casserole dish for 30 to 40 minutes at 350°.
Melt over low heat the first 3 ingredients. Stir until well blended. Remove from heat. Add rice Krispies and blend until well coated. Drop by tablespoon onto waxed paper. Let stand until cooled. Makes 4 dozen (1 1/2-inch) cookies.
Fry bacon for 5 minutes in a skillet and pour off about 1/2 of the fat. Add onions and mushrooms and cook until onion is soft. Turn contents of skillet into the pastry shell and sprinkle with cheese. Pour a mixture of eggs, milk, salt, pepper and nutmeg over cheese. Bake at 350° for 30 to 35 minutes or until lightly browned.
Cut incisions in meat and fill with garlic. Rub lamb with lemon juice, salt,	pepper, oregano and butter. Place in roasting pan with water. Bake in preheated 475°	oven for about 1 hour or until browned. Lower heat to 350°; cover and bake until done. When meat	is almost cooked, you may add potatoes if you wish.
Saute onion in margarine until clear. Beat egg lightly; mix with milk. Cube bread and add to egg mixture, allowing bread to soak up moisture. Add onions, turkey and seasonings. Mix well. Microwave in plastic ring mold for approximately 9 minutes or when using a probe; bring to 170°. Rotate 90° halfway through cooking. Let stand a few minutes before slicing.
Preheat oven to 400°. Rub chicken with garlic. Grease baking dish large enough to hold chicken in one layer. Put chicken in and sprinkle with lemon rind, oregano and thyme. Bake 30 minutes. Turn pieces and continue baking for another 30 minutes.
Mix first 4 ingredients. Bring to a boil, stirring constantly. Boil 5 minutes over medium heat, without stirring. Remove from heat; add vanilla and then soda. Stir quickly and pour over corn quickly. Place corn in 2 or 3 large baking pans that have been well-greased. (Corn will at first look like it is not well coated, but this will even out during the baking process.) Bake at 250° for 1 hour, stirring well every 15 minutes. After corn cools, store in tight container.
Fill large pot half full with water. Add all seasonings to water plus sausage and potatoes. Bring to rapid boil and boil 10 minutes. Add corn on cob; bring to boil and boil 7 minutes. Add shrimp and bring back to boil and boil for 3 minutes. Cut off heat and let set for 10 to 15 minutes. Pour water off and serve with butter, cocktail sauce, tartar sauce, slaw crackers or bread. Serves 10.
Melt 3 tablespoons of butter in a large skillet. Add chopped mushrooms and cook 3 minutes. Add salt and lemon juice; cover pan and continue cooking another 3 minutes. With slotted spoon, remove mushrooms from skillet and set aside. Saute mushroom slices and set aside. Melt remaining butter and stir in flour. Cook over low heat for 3 minutes, stirring constantly. Add chopped mushrooms and remaining ingredients, except parsley. Stirring continuously, cook until mixture is thickened and bubbly. Turn into top of chafing dish. Garnish with parsley and sauteed mushroom slices. Serve with crackers. Makes about 3 cups.
Brush chicken on all sides with mayonnaise. Place bread crumbs in large plastic food bag. Add chicken, one piece at a time. Shake and coat well. Arrange on rack in broiler pan. Bake in 425° oven for about 40 minutes or until golden brown and tender. Makes 4 servings.
Preheat oven to 350°. Mix dry ingredients. Add melted butter and eggs and beat. Slowly add remaining ingredients. Stir. Pour batter into greased pan. Bake 40 to 45 minutes. Add sauce when cake is done.
Mix gelatine and cold water; add boiling water and sugar as well as the drained juice from strawberries. Refrigerate until set but not jelled. Add to gelatine mixture, angel cake broken into 1-inch pieces and whipped cream. Fold carefully and then line a bowl with wax paper or Handi-Wrap. Pour mixture into lined bowl and let set overnight. Unmold and garnish with strained strawberries and any leftover whipped cream.
Cream butter, sugar and vanilla. Add flour, then roll into balls the size of a small marble. Dip a fork in flour and press the cookies both ways. Bake at 350° for about 10 minutes. These can be sprinkled with red or green sugar or nuts, if desired.
Mix above ingredients in order given. Bake in greased 9 x 13-inch pan in 350° oven. Bake for 20 to 30 minutes. Let cool before cutting.
Combine molasses, eggs and shortening. Mix well. Sift dry ingredients together and stir into mix; mix well. Add nuts and raisins. Pour into a well-greased 7 1/2 x 11 1/2-inch or similar size pan. Bake in moderate oven at 350° for 25 minutes or until golden brown and leaves sides of pan. Cool on wire rack, then cut into bar sizes. Since this has only 1/2 cup sugar, you may adjust it into a diabetic diet.
Cook green peppers in fat until tender. Blend in flour. Add chicken to broth and milk. Cook until smooth, stirring constantly. Add chicken; season with salt and pepper. Heat thoroughly. Serves 6.
Mix all ingredients in a saucepan. Allow to boil for 2 1/2 minutes. When sauce has cooled, pour over cool cake. Sliced angel food cake tastes great.
Mix all together in casserole and refrigerate overnight or on countertop at room temperature at least 3 hours. Bake at 350° for 1 hour, covered. Any cream or cheese soup would work well, also.
Beat combined cake mix, water, oil and pudding mix until smooth. Add eggs one at a time, beating well. Stir in poppy seed. Pour into a well-greased and floured tube pan or Bundt cake pan. Bake at 350° for 45 minutes.
Cream margarine, sugar and cream cheese. In another bowl, mix together milk, pudding mix and Cool Whip. Combine the two mixtures. In a large bowl, alternate layers of pudding mix with cookie crumbs, ending with crumbs. Freeze or chill. This can also be layered in a clean, foil-lined flower pot topped with silk flowers.
Brown meat. Add soup mix, mushroom soup and 1 can of water. Simmer until meat is tender. Remove from fire. Add flour and sour cream mixture to meat. Serve over noodles.
Cook milk and flour together until like a paste. Cool, then add margarine or shortening, sugar and cocoa. Also add vanilla.
Line two baking sheets with foil. Lightly grease foil. Knead almond paste to soften. In a food processor, or with an electric mixer, mix almond paste, cocoa, granulated sugar and egg whites. Beat on low until well blended. Add powdered sugar and flour. Continue to beat until thoroughly mixed.
Melt butter, add box of yellow cake mix. Add 2 eggs and mix well. Spread in 9 x 13-inch pan evenly.
Mix flour, sugar, salt and baking powder; cut in Crisco or lard. Mix beaten egg with vinegar and add cold water to make 3/4 cup of liquid. Sprinkle egg mixture on flour mixture and toss with a fork. Use at once or store in fridge for several weeks. This may also be frozen.
Beat cream cheese until smooth; gradually add in Equal. Blend in sour cream and vanilla. Fold in Cool Whip, blending well. Spoon into crust. Chill until set, at least 4 hours. Garnish with fresh strawberries, if desired.
Blend together eggs, water, soy sauce, salt and pepper in a shallow dish. Dip chicken into flour, then into egg mixture and then sprinkle both sides with sesame seed. Melt butter in a 13 x 9 x 2-inch pan. Add chicken, turning to coat with butter. Bake in a hot oven (400°) for 40 to 50 minutes until golden brown and tender.
Mix all together in a pot, then pour into jars. When they start to turn pink, they are ready.
Mix the marshmallow cream and peanut butter. Crush the crackers and put into a bowl. Take a small amount of marshmallow cream mixture and form into a ball. Roll in the cracker crumbs.
Put small amount of oil in pot. Add cubed pork chops and fry. Put tomatoes in blender with peppers and juice from garlic and chop. Add chicken cubes to pork chops. Add chopped onion with pork chops. Next add mixture from blender to pork chops. Add water to desired thickness. Add corn and tomato sauce. Let stew cook for approximately 45 minutes and serve in tortillas.
Mix and freeze in containers. Take out of freezer about 15 to 30 minutes before serving, so it becomes slushy.
Heat oven to 350°. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened. Beat 2 minutes at highest speed. Fold nuts into batter. Place ice cream cones in muffin cups or jelly roll pan; fill with batter to within 1-inch of tops of cones.
Cook spaghetti as instructed on package. Put oil in pot (1 teaspoon) to keep it from sticking together. Cool. Add all ingredients, then add 1/2 bottle salad dressing and other ingredients, seasoning to taste. Chill. This will keep for 2 weeks in refrigerator. May add more salad dressing before serving, if not moist enough.
Combine first 7 ingredients and mix well. Add 1/2 cup barbecue sauce and mix again. Form into an oblong loaf. Spread 1/2 cup barbecue sauce on top. More may be used, if desired. Then drizzle half the honey over all. Bake at 350° for approximately 45 minutes. Remove loaf and repeat barbecue sauce and honey method over all when loaf is half done. You may brown the top for additional flavor. So good.
Sift together the first 4 ingredients. Cream the oil, sugar and eggs.	Mix wet and dry ingredients until well blended. Add the vanilla, carrots, nuts and raisins. Preheat oven to 350°. Pour mixture into a greased and floured pan. Bake for 25 to 30 minutes.
Combine 2 parts canned deviled ham with 1 part cream cheese. Spread on washed and scarred cucumber slices (1/4-inch thick).
Brown beef in large skillet; transfer to large kettle. Saute onions and garlic in remaining skillet drippings. Add all spices and liquids. Mix well and simmer for 2 hours. Thicken with flour or cornstarch or thin with beer to preferred consistency. Spices and peppers may be varied to suit personal preference.
First I put the chocolate chips in. Then I put the oranges in! And then I put the butter in and then I put the eggs in. Then, stir it! And then I stir it fast!! Then I put butter in and then we put it in the stove. I don't eat them.
Melt chocolate and butter on low heat. Mix sugar, flour and salt together in mixing bowl. Beat eggs. Add flour mixture to eggs. Combine with chocolate mixture. Mix well. Add vanilla. Pour into unbaked pie crust, thin kind. Bake 30 to 40 minutes in 300° to 325° oven. Cool on rack.
Boil milk and flour until thick, cool. Mix shortening and butter. Add cooled paste. Add vanilla and sugar. Spread on cake.
Cut or tear chicken into bite size pieces, put in bottom of 9 x 13-inch pan. Mix cream of chicken soup, onion soup mix and sour cream together. Spread on top of chicken. Make stuffing according to directions, using reserved chicken broth instead of water. Spread stuffing over top and cover with foil. Bake at 350° for 45 minutes. Uncover last 15 minutes. Yields 8 large servings. Can be prepared ahead of time, refrigerated and then baked.
Peel eggplant, chop and cook in salted water, along with onion, until tender. Drain well. Add crackers, cheese, beaten egg, margarine and milk to eggplant. Put in buttered baking dish and bake on 350 until bubbly and slightly browned, about 45 minutes.
Beat together butter and sugar until creamy. Add egg, vanilla and lemon extract; beat well. Sift together flour and salt. Add to creamed mixture. Blend well. Beat in oats. Using 1 teaspoon measure, drop onto ungreased cookie sheets. Bake in preheated moderate oven (375°) for 7 to 10 minutes or until edges are lightly browned. Remove from cookie sheets while hot. Cool thoroughly before stacking. Makes 6 dozen.
Wash and cut broccoli. Steam or boil it. In microwave, melt butter in a glass dish. After melted, add flour and stir quickly. It will be thick. Warm milk in microwave and add to butter and flour. Cook in microwave 8 minutes on High, stirring occasionally. Stir in cheese until melted. Serve over drained broccoli.
Pierce the eggplant and bake whole or broil, turning constantly, until tender. Cut in half and spoon out pulp. (Use a Foley mill to strain seeds.) To pulp in bowl, beat in olive oil and lemon. Add all the other ingredients. Chill overnight. Garnish with black olives and tomato wedges.
Preheat oven to 350°. In medium bowl beat egg yolks. Stir in sweetened condensed milk, lime juice, rind and food coloring. In small bowl stiffly beat 1 egg white. Fold into sweetened condensed milk mixture. Turn into shell. Beat reserved meringue with cream of tartar until foamy. Gradually add sugar, beating until stiff. Put meringue on pie. Chill before serving.
In a medium saucepan, combine the undrained oysters and salt. Cook over medium heat about 5 minutes or until edges of oysters curl. Stir in milk and cream. Heat through. Season to taste with additional salt and pepper. Sprinkle each serving with paprika and top with a pat of butter or margarine. Makes 4 servings.
In a nonstick skillet (or one sprayed with butter flavored Pam) over medium heat, cook broccoli, carrots, onion, Italian seasoning, garlic and pepper in chicken broth for 3 minutes, stirring occasionally. Add tomato; cook another minute or until vegetables are tender-crisp. Toss with hot linguini, Egg Beaters and Parmesan cheese. Servings: 6 main dishes. Fat: 1.5 gms. Calories: 300.
Add the above ingredients and fill with water to make one gallon. Add two quarts of ginger ale when ready to serve.
Use juice from 1 can clams. Put in 18 x 25 x 2-inch pan. Bake at 300° for 45 to 60 minutes.
Beat eggs slightly. Warm milk; add sugar. Stir until the sugar dissolves. Blend milk mixture with eggs and vanilla. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 375° until knife inserted in center comes out clean.
Bake in a 9 x 13-inch pan a yellow cake according to directions on the box. After the cake is done, punch holes in it with a wooden spoon. Mix milk, coconut and cream of coconut; pour over the cake. Pour 1 small can crushed pineapple with juice. Mix 1 large container of Cool Whip with frozen coconut. Spread over cake. Wrap in foil and store in refrigerator for 24 hours.