HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cut eggs in small pieces. Mix rest of ingredients and mix well. Use a little juice from pickle so dip is not too thick. Serve with crackers or small rye bread.
Heat oven to 375°. Grease 12 muffin cups or line with paper. Finely grate orange peel. Beat sugar and butter in large bowl until pale and fluffy. Add eggs, one at a time, beating well after each. Add orange peel, orange juice and yogurt. Mix well. Mix dry ingredients together and sprinkle over batter, folding gently just enough to blend. Spoon into muffin cups and bake 20 to 25 minutes or until golden brown and top springs back if lightly touched. Cool on rack.
Combine tomato sauce with brown sugar, vinegar, Worcestershire sauce, mustard, chili powder and 1/2 teaspoon salt in saucepan. Cook 5 minutes over low heat. Combine ground beef, milk, oats, onion and remaining salt and pepper; mix well. Add half the sauce to beef mixture; blend well. Press beef mixture into ungreased 9 x 5-inch loaf pan; spoon remaining sauce over top. Bake at 350° for 50 minutes.
Pat fish dry. Combine cereal, Parmesan cheese, parsley, garlic powder, paprika, salt and pepper in a shallow dish, mixing well. Dip fish in egg whites and then in crumb mixture, coating well. Arrange in a shallow 2-quart baking dish, with thickest portions to the outside of the dish. Cover with plastic wrap, venting to allow steam to escape and microwave on High for 8 to 10 minutes or until fish flakes easily with a fork, turning the dish every 2 minutes. Garnish with lemon slices. Serves 4. (Other fish could be used.)
Grease pie pan. Crumble bacon on bottom evenly. Layer cheese, then onion. Mix all other ingredients; pour over onion. Bake at 350° for 50 to 60 minutes. Wait 5 minutes before cutting. This recipe can be prepared the night before and stored in the refrigerator. Bake the next morning.
Mix pretzels, sugar and soft margarine together. Press mixture into 9 x 13-inch pan. Bake at 400° for 7 minutes; cool for 1 hour. Mix cream cheese, sugar and Cool Whip together, then spread mixture over cooled crust. Dissolve strawberry jello in water. Add frozen strawberries. Stir well. Chill slightly. Pour over other layer. Chill until well set. Garnish with crushed pretzels.
Crush crackers; set aside. Scald milk over moderate heat or in double boiler. Beat egg yolks until light. Add milk slowly to egg yolks, stirring well. Return to saucepan. Stir in 1/2 cup sugar and cook, stirring constantly, about 2 minutes. Add cracker crumbs. Pour into buttered 7 x 11-inch pan. Beat egg whites until they hold peaks. Add 6 tablespoons sugar. Spread over mixture in baking dish. Bake in moderate oven until top is golden brown, about 15 minutes.
In a medium saucepan, combine cheese and butter or margarine. Cook and stir over low heat. Beat egg whites until stiff peaks form (tips stand straight). Fold cheese mixture into egg whites.
Mix the pecans and coconut together; pour into greased sheet pan. Mix cake according to package directions. Pour over nuts and coconut in pan. Cream the cream cheese and margarine. Add the 4x sugar. Pour over cake. Bake at 350° for 40 minutes. Let cool in pan.
In blender, grind cranberries and peeled oranges. Pour sugar over them and let sit. Make jello as per instructions on box (you could use 1/4 - 1/2 cup less water). Combine jello and fruit mixture. Grease mold or bowl or glass pan with salad oil or mayonnaise and then pour mixture in. Chill until it is set.
In small saucepan or skillet, cook garlic in olive oil until golden brown. Stir in parsley, salt, red pepper and pepper. Heat and stir for 3 minutes. Toss garlic mixture with spaghetti or other pasta until coated. Serve immediately. Makes 4 servings. Make your favorite tossed salad and garlic bread. Have some wine too. Enjoy!
Marinate meat overnight. Drain and place on skewers in any order. Approximate amounts per skewer: 4 pieces red pepper, 4 pieces green pepper, 4 pieces meat, 2 pieces pineapple and 1 mushroom. Grill over low flame, basting often with soy sauce.
Sift flour, baking soda and baking powder and set aside. Cream sugar and butter; add eggs. Mix well. Add vanilla, salt and cocoa. Mix well. Alternate flour and water; add kraut. Bake in greased and floured 13 x 9 x 2-inch pan at 375° for 35 minutes.
Combine ingredients as listed, adding flour 1 cup at a time until you have a stiff dough. (Dough doesn't stick when you press it.) On a floured surface roll out dough to around 3/8 to 1/2-inch thick. Place cut out cookies on an ungreased cookie sheet. (We usually use a 3-inch round one and place a raisin in the center. Also before cutting shapes out, you may sprinkle the dough with sugar.) Bake until just done, not brown in 375° oven 8 to 10 minutes.
Mix both soups together. Boil chicken until done. Add chicken broth to soup mixture. Cool chicken enough to bone. Add chicken pieces to soup mixture. Add 4 cups cooked rice. Add 1 cup shredded Velveeta. Add garlic salt. Stir. Microwave for 10 minutes or bake in 350° oven for 30 minutes.
Brown onion and beef in skillet and drain off fat. Combine this with rest of the ingredients. Place in greased casserole. Beat egg into mashed potatoes; spoon in mounds over top. Sprinkle cheese over top and bake at 350° for 30 minutes.
Cream sugar and shortening together; add eggs and dry ingredients. Then blend in apples and walnuts. Pour batter into 9 x 13-inch pan. Bake 1 hour at 350° in a 9 x 13-inch pan.
Mix all ingredients except chicken in small saucepan. Heat on low until butter is melted and ingredients are blended. Dip each piece of chicken in sauce and place skin side down in a shallow baking pan. Pour remaining sauce over chicken. Bake in preheated 350° oven for 25 minutes. Then turn pieces skin side up. Bake 35 minutes. Makes about 6 servings.
Prepare pie shell. Mix next 6 ingredients well in blender. Melt oleo in a large, heavy saucepan. Add the blended ingredients. Cook over medium heat until well thickened. Add vanilla. Pour into baked pie shell. Cool. Cover with Cool Whip and chill well (for low-fat use Lite Cool Whip).
Mix cream cheese and mayonnaise. Heat soup. Add gelatine to 1/4 cup cold water; when softened, mix with heated soup. Add everything but the crab to the soup mix; mix well and then add crabmeat (drained). Spray jello mold with Pam and add the mixture. Refrigerate at least 4 hours before serving with your crackers of choice.
Late Saturday night, place all ingredients in crock-pot with 1 cup water. Cook on low. When you come home from church, dinner is waiting for you.
Cover meat with water, cook 2 hours. Add crackers (crushed). Put in small dishes, let set.
Saute onion, bell peppers, celery, garlic, and butter. Add shrimp and tomatoes. Cook for 30 minutes, serve over rice.
Mix cake mix (only), 2 eggs and vanilla pudding together in bowl. Pour into oblong baking dish. Top with chips and nuts. Bake at 325° for 35 to 40 minutes.
Grease and flour a 10-inch tube pan. Peel and slice 4 or 5 medium apples. Mix apples with 1/2 cup of sugar and 3 teaspoons of cinnamon. Set aside. Put dry ingredients in a bowl. Make a hole; pour in oil, orange juice and vanilla. Add eggs, one at a time. Beat at medium speed. Add 1/2 the batter to tube pan, then a layer of apples. Pour the rest of the batter, then apples on top of that. Bake at 350° for 50 to 60 minutes.
Combine cream cheese, sugar and juice. Beat 2 minutes and spoon over batter. Leave 2-inches around sides. Sprinkle top with cinnamon and 1 tablespoon sugar.
Brown and drain sausage; stir flour in melted butter. Take off heat. Mix rest of ingredients and add cheese. Cook until thick. This is best served hot.
Mix margarine and sugar together. Add beaten eggs, vanilla, nuts and flour. Pour in long, greased pan. Cook at 300° for 30 to 40 minutes. Cut while hot. Let cool in pan.
After removing the stem from figs, cut figs into small pieces. May use an electric beater for a finer texture. Add jello and sugar to the figs. Cook slowly over low fire while stirring constantly. Once it reaches boiling point, continue to cook for 3 or 4 minutes. Mixture should be poured into hot jars. If not place in refrigerator after cooling, seal with paraffin and store on shelf.
Beat the eggs and sugar until light and fluffy. Add the melted margarine. Add flour, one cup at a time, and mix. Add anise flavoring to suit your taste. Spoon mixture on pizelle iron and cook until golden brown.
Mix all ingredients in a bowl or plastic bag. Shake until coated. Empty contents onto a large baking sheet and bake at 450° for 20 minutes or until tender, stirring once during baking.
Arrange potatoes, onions and English peas in layers in 1 1/2-quart casserole dish.	Mix soup and milk together. Add soup and milk mixtures	to casserole.	Chip butter over top. Cover and cook at 350° for 1 hour. Makes 8 to 10 servings.
Saute onions in butter and olive oil until clear but not brown. Add the meat and saute until well done. Add tomato sauce, paste and wine. Cook for a few minutes until well mixed. Add the remaining ingredients, cover and cook slowly 45 minutes to 1 hour. Add beans if desired. Serves about 6.
Thinly slice cucumbers and onion. Mix with salt. Cover and refrigerate for 2 hours. Drain; press out as much juice as you can, but do not rinse. Mix white vinegar with sugar. Stir until sugar dissolves. Pour over cucumber-onion mixture. Place cucumbers in small freezer containers or bags. Freeze until ready to use.
Preheat oven to 350°. Put raspberries in pie pan. Blend eggs, sugar, milk, Bisquick and butter in blender. Pour blended mixture over raspberries in pie pan. Bake 40 to 45 minutes. (Other fruits may be substituted for raspberries.)
Mix all ingredients. Pour into graham crust. Refrigerate for at least 1 hour before serving.
Arrange chicken breasts in 9 x 13-inch baking pan or baking dish. Sprinkle with salt and pepper. Mix soup and sour cream and pour over chicken breasts. Sprinkle with paprika. Cover pan with foil and bake 45 minutes in 375° to 400° oven. Uncover and bake 15 minutes more.
Mix well; pour into unbaked pie shell. Bake in 350° oven about 45 minutes or until set. May need to place pan of water above pie to keep from getting too brown.
Mix cream cheese and sour cream until smooth. Add taco seasoning; mix until well blended. Spread in thin layer on serving tray. Sprinkle with cheese, lettuce and tomato (chopped olives and chopped jalapeno peppers may also be used if desired). Serve with your favorite tortilla chips.
Melt butter and chocolate (or cocoa) over very low heat. Add other ingredients except nuts. Mix well. Add nuts. Bake in 2 greased 8-inch square cake pans at 350° for 15 to 20 minutes.
Combine first 3 ingredients; beat at medium speed of an electric mixer until well blended. Add eggs, one at a time, beating after each addition. Add lemon-lime beverage; mix well. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans, let cool completely. Spread Pineapple Topping between layers and on top of cake.
Place sugar and water in a saucepan and stir them over high heat until the mixture begins to bubble and sugar is dissolved. Simmer 5 minutes. Place in a jar and refrigerate until cool. Peel and seed the cantaloupe; cut into cubes. Puree in a blender or food processor (this should make 3 1/2 cups puree). Add lemon juice and syrup. Freeze in a machine according to directions, or freeze in trays 30 minutes before serving, blend or process again. Put back in the freezer to firm. Serves 4 to 6.
Stir sugar and water in saucepan; simmer 5 minutes. Pour over mint leaves to steep. Strain after 2 hours. Combine minted syrup with all ingredients except ginger ale. Refrigerate.
Mix together cracker crumbs, sugar, oleo and peanut butter. Shape into 1-inch balls. Place on cookie sheet and refrigerate overnight. In top of double boiler, place wax and chocolate bits; don't let water boil in bottom of pan. Stir until chocolate chips and wax are melted. Dip balls into chocolate. Place on wax paper to harden. Roll into nuts or coconut if desired after dipping.
Preheat oven to 350°. Grease and flour a 9 x 13-inch pan. Combine pecans and coconut and sprinkle in bottom of pan. Mix cake mix as directed on box. Pour cake mix over pecans and coconut.
Combine Jell-O, crushed pineapple and sugar. Cook until it simmers. Add apricot baby food and cream cheese. Mix well and cool.
Dissolve Jell-O in hot water. Stir well; add cold water and vodka in strength you want. Pour into 1-ounce souffle cups and refrigerate. Good for party or outing. You can get the 1-ounce cups at craft stores or Redmonds.
Spread corn flake crumbs in bottom of casserole dish. Pour melted butter over top of crumbs. Cut up cabbage and onions, enough to fill dish. Pour a can of cream of celery soup (with a little milk mixed in) over top of cabbage. Top with more corn flake crumbs and melted butter. Bake in 350° oven for about 40 minutes.
Add sugar, eggs and margarine. Beat well. Add bananas and mix until smooth. Add flour, baking powder, soda and salt. Stir until moistened. Stir in pecans. Pour batter into greased loaf pan. Bake at 350° for 1 hour and 10 minutes. Cool in pan 10 to 15 minutes. Remove to wire rack to complete cooling.
Melt margarine in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add Rice Krispies; stir until well coated. Using a buttered spatula or waxed paper, press mixture evenly into a 13 x 9 x 2-inch pan, coated with cooking spray. Cut into squares when cool. Yields twenty-four 2 x 2-inch treats.
Mix oleo, flour and pecans thoroughly and spread into bottom of 9 x 13-inch pan. Bake at 350° for 15 to 20 minutes or until brown; let cool. Mix thoroughly the cream cheese and sugar. Add 1/2 of the carton of Cool Whip and mix well. Spread on crust. Beat at low speed the vanilla and chocolate pudding with the milk until thick. Spread on top of cream cheese mixture. Top with remaining Cool Whip. Sprinkle with chopped pecans and maraschino cherries for garnish. Chill and serve.
Mix eggs, sugar, oil and pumpkin until fluffy. Add rest of ingredients; mix well. Spread in ungreased 15 x 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes.
You can either boil the chicken breasts (I usually boil them and then cut into chunks). You can chunk them and saute in small amount of butter. Saute onion and garlic in butter, then add the next 9 ingredients. Mix chicken and the rest of ingredients and simmer for 1 hour. Serve with Monterey Jack cheese sprinkled on top. Serve with Doritos chips.
In a 9 x 13-inch pan, layer pie filling and pineapple. Next, take the yellow cake mix (dry) and sprinkle over cherries and pineapple. Pour melted butter over cake. Add coconut and pecans, if desired. Bake at 325° for 30 to 40 minutes or until golden brown.
Cream shortening and sugar. Add eggs, sour cream, flour, salt, chocolate chips and nuts. Bake at 375° for 10 minutes.
Peel and cut carrots into sticks. Tear broccoli into pieces. Combine all ingredients and marinate overnight. Garnish with parsley.
Melt margarine, add cocoa and stir until dissolved. Add water. Bring to a boil. Remove from heat and set aside. Beat eggs. Add sugar (beat) then flour, 1/2 cup oil, buttermilk, and vanilla. Mix well. Pour into oblong baking pan and bake at 350 degrees for 20 minutes. Frost while hot.
Sift dry ingredients together. Add milk, shortening, egg and vanilla to the mixture and mix into a smooth dough. Place on lightly greased cookie sheet. Bake at 400° for 10 minutes.
Cut a slice from top of tomatoes and remove seeds and some pulp to leave a shell. Do not peel. Season lightly with salt and pepper. Cook onions and celery in oil until tender. Add rice, cheese, milk, salt, and pepper and Worcestershire sauce. Mix well. Pile filling into shells and sprinkle with bread crumbs. Bake at 400° until crumbs are browned (about 10 to 12 minutes). Do not overcook. Serve immediately.
Blend dry ingredients. Cut in shortening until consistency of small peas. Add water, 1 tablespoon at a time. Roll thin on well floured surface. Line greased pans with dough. Makes 2 crusts.
Layer 1/2 bag tortilla chips, grated cheese, chili and sour cream in dish. Put on other half of bag of tortilla chips. Put more grated cheese over this. Heat in microwave oven until cheese is melted. Add chopped tomatoes, chopped green onions and chopped lettuce on top of taco salad.
Cook the first 3 ingredients until 310° on candy thermometer. Add the oil base food flavoring and food coloring. Pour onto cookie sheet. When cool and hardened, chop into pieces and dust with powdered sugar.
Mix together. Put in 2-quart casserole (13 x 9-inch pan). Refrigerate at least 12 hours. Bake at 350° for 1 hour.
Beat butter, sugars and vanilla together until creamy. Beat in eggs. Sift together the flour, salt and soda. Add to creamed mixture; mix well. Stir in oats and chips. Drop by rounded teaspoonfuls onto lightly greased cookie sheet. Bake at 375° for 8 to 10 minutes.
Whip together and add meat. Bake at 350° for 15 to 20 minutes. Serve in chafing dish. Slivered almonds on top are optional. Serve with crackers.
Dissolve yeast in 1/4 cup warm water. Add 1 tablespoon sugar and set aside. Measure shortening and remaining sugar in a large mixing bowl. Add 2 cups boiling water. Mix and cool to lukewarm. Beat in eggs and yeast. Stir in enough more flour to make a soft dough. Cover bowl with plastic wrap and refrigerate.
Saute onions, celery and green pepper in oleo until tender, not brown. Mix eggs, soup, salt, pepper, Worcestershire, curry powder and mustard. Crumble crackers into this mixture. Add sauteed vegetables and hamburger meat. Blend well with hands. Pile into a 13 x 9-inch pan and bake 1 1/2 hours at 350°. Remove from oven and drain off juices and fat. Cover with catsup and bake 15 minutes more.
About 1 hour before serving or early in the day: In a medium bowl with wire whisk or fork, mix carrots, yogurt, egg substitute, applesauce, raisins, brown sugar and vanilla until well blended. With spoon, stir flour mixture into carrot mixture just until flour is moistened. Spoon batter into 6 ounce brioche pans or jumbo muffin pan cups which have been sprayed with nonstick cooking spray. Bake 30 minutes at 350° or until toothpick inserted in center of each muffin comes out clean. Cool in pans on wire racks 10 minutes; remove from pans. Cool slightly on wire racks. Sprinkle with confectioners sugar. Makes 8 muffins.
Mix all ingredients. For every muffin cup, use 1 pat of batter. Let melt. Spoon in dough about 1/2 full. Bake at 400° to 425° for 10 to 15 minutes.
Put can of pie mix in 8 x 8-inch pan. Sprinkle dry cake mix over pie mix. Sprinkle nuts on top. Cut butter in about 24 pieces and dot over nuts or melt butter and drizzle on top. Place in preheated oven at 350° or 35 minutes.
Mix and store in a container with a tight lid. Place 2 teaspoons in cup of boiling water.
In a 13 x 9-inch pan, spread sauerkraut, crumbled corned beef and cheese. Spoon dressing over cheese; plate tomatoes on top. Mix caraway seed, cracker crumbs and melted butter. Place over tomatoes; bake at 400° for 30 minutes. Can be made and refrigerated hours before baking. Serves 6 to 8.
Mix all ingredients in order listed; make the size of a walnut and place on a greased cookie sheet. Press with a fork. Bake at 325° for 10 to 12 minutes.
Bring ingredients to a boil. Let cook then pour into pie crust cover with a pie crust and Bake at 425 degrees for 45 minutes.
Dissolve yeast in lukewarm water. Add sugar, salt and shortening to hot milk. Cool to lukewarm, then beat in eggs. Add two cups flour to make a soft dough. Turn out on lightly floured board or pastry cloth. Cover with bowl and let rest 10 minutes. Knead until smooth and elastic. Place in greased bowl and lightly grease top. Cover and let rise in warm place until doubled. Punch down and let rest 10 minutes. Shape into rolls, coffee cakes or tea rings. Place on greased pans and lightly brush tops with oil. Cover lightly with wax paper and let rise in a warm place. Bake at 350° for 25 to 30 minutes for coffee cake; 20 to 25 minutes for pan rolls.
You will also need spray Pam, midget size baking cups and toothpicks.
Mix beef, oats, egg, salt, pepper and 1/2 teaspoon dill weed. Form into evenly shaped 1-inch meatballs. In hot oil, cook a few at a time until well browned; remove to large bowl. Pour off oil and return meatballs to skillet. Stir in soup mix and water. Over medium heat, bring to a boil. Reduce heat to low and simmer 15 minutes, stirring frequently. Stir in sour cream and 2 teaspoons dill weed; heat through on low. Serve over rice or noodles. Serves 6.
Mix all ingredients and bring to a boil. Seal in sterilized jars. Use Red Delicious apples.
Mix together first 3 ingredients. After mixing, this will look like cookie dough. Press into well-greased 9 x 13-inch baking pan.
Dissolve both jellos in boiling water. Add, mixing with whisk, remaining ingredients. Mix well and jell in refrigerator. Keeps for several days.
Brown first 3 ingredients, then add next 9 ingredients. Pour in large baking dish. Add last 3 ingredients and bake for 1 hour at 350°.
Grease long cake pan, then spread coconut and nuts in bottom of cake pan. Set aside. Mix cake mix up by using recipe on box. Pour over coconut and nut mixture. Then, in small bowl, mix cream cheese, butter and powdered sugar. Pour this batter over cake mixture.
Marinate beef strips with soy sauce and black pepper for at least 6 hours. In a wok, heat oil until hot. Add onions, meat and cook for 3 minutes. Add plum and hoisin sauces and sugar. Cover and cook for 3 minutes; add green pepper. Mix cold water and cornstarch. Add to the mixture; stir to evenly thicken sauce. Serve over rice.
Peel, slice and cook carrots in sugar water; drain. Put carrots in greaaed 6 x 11-inch casserole dish. Melt cheese and margarine and pour over carrots. Top with Ritz cracker crumbs. Bake at 350° for 20 to 25 minutes.
Preheat oven to 350°. Cut stem ends off tomatoes and slice into 3 thick slices. Cut asparagus spears in half and arrange on top of tomato slices in a shallow buttered 2 quart rectangular baking dish. Combine remaining ingredients and spoon over asparagus and tomatoes. Bake for 10 to 15 minutes or until cheese is melted. Do not overbake. Yields 6 to 8 servings.
Mix all ingredients and pour into 2 quart baking dish. Bake at 325 degrees for 40 to 50 minutes.
Boil chicken for 1 hour. Cook broccoli. In large bowl, mix cream of mushroom soup, mayonnaise, curry powder and Cheddar cheese. Layer broccoli and chicken in dish and the mixture over it. Add the rest of the grated cheese over the top. Bake at 325° for 20 minutes.
Mix all together until thoroughly moistened. Divide in half. Place on a sheet of plastic wrap and roll to form 2 (1 1/2-inch thick) rolls. Makes 2 rolls about 8-inches long. Seal ends of plastic wrap and refrigerate overnight. Slice and serve.
Debone and trim fat from pork chops. Beat flour, add salt and pepper and fry until brown. While pork chops are frying, precook potatoes by boiling on top of stove. Add soup and water in 9 x 13-inch casserole dish. Add onion soup. Put potatoes in soup mixture and place pork chops on top. Cover with foil, bake until soup bubbles (about 30 to 45 minutes).
Mix sugar, syrup and vinegar. Boil to 310° in big kettle. Remove from heat and cool until bubbling stops. Mix in vanilla and baking soda. Cool in 9 x 12-inch pan, buttered. Remove from pan; break in chunks and dip in melted chocolate.
Preheat oven to 350°. Combine crumbs, cocoa, sugar and margarine. Press firmly on bottom of 13 x 9-inch baking pan. Pour Eagle Brand evenly over crust. Top evenly with remaining ingredients in order listed. Press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature. Makes 24 to 36 bars.
Saute onion and pepper in butter. Blend in flour and bouillon. Add milk and corn. Stir until thick. Serves 6 to 8.
Mix all ingredients, except ham. Pour mixture over ham and bake at 300° for 2 hours, basting.
Brown beef and onion. Drain fat. Add all other ingredients, except cheese. Bring to a boil. Reduce heat. Simmer for 30 minutes. Top with cheese.