HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs and reserve 1 tablespoon for glazing. Add diced cheese, herbs, salt and pepper to beaten eggs. Drain salmon and flake. Add to cheese mixture along with parsley, bread crumbs and mayonnaise. Roll pastry into 12 inch x 18 inch rectangle. Cut in half. Place half on biscuit tray and pile on mixture. Glaze the edge and cover with second piece of pastry. Glaze over top with egg. Press down edges with fork and "stab" top of pie a few times. Bake in moderate oven (350°F/180°C) for 30 to 40 minutes.
Mix grated cucumber, yogurt, spices and salt together. Heat the oil. When hot, add mustard seed. When the seed starts making a crackling noise, remove from heat and pour over the mix. Mix well; garnish with cilantro.
Brown meat. Add onions, green pepper, celery, garlic, chili powder and bay leaf. Cook 8 to 10 minutes until tender. Remove fat. Add tomatoes, paste and sauce. Cover just to top with water. Cook over medium heat for 1 to 1 1/2 hours.
Brown ground meat and Italian sausage. Add onion, bell pepper, celery and carrots. Drain. Add oregano, basil, pepper, peeled tomatoes and tomato paste. Let simmer for 30 minutes. Let cool and refrigerate overnight. Beat eggs. Add cottage cheese, Parmesan cheese, parsley and pepper. Layer. Layer noodles, Mozzarella cheese, cottage cheese mixture and sauce. Repeat layers.
Place in large pan and boil all ingredients, except pecans, until a soft ball stage is reached. Remove from heat and add butter. Allow to cool to room temperature. Add vanilla and stir until the mixture starts to thicken. Add pecans and spoon onto wax paper. Will make 25 to 30 pralines.
Cook spinach according to the directions on the box. Drain spinach thoroughly. Shred cheese, chop onion and bacon. Mix together eggs and milk. In a bowl combine cheese, onion, bacon (grease drained) and spinach. Add egg/milk mixture. Pour into pie pans. Cook at 350° for 30 minutes. Serves 4 hungry people.
Mix as listed and bake at 400°. This will make 12 muffins.
Warm soups and cheese until cheese is melted. Mix with chicken and noodles. Heat in baking dish in oven at 350° until warm.
Sift dry ingredients together. Beat egg; add milk. Stir into dry ingredients; mix well. Add melted oleo.
Add sugar and vinegar to dressing. Pour dressing over vegetables and rice. Mix well and chill overnight.
Wash, peel and cube potatoes. Place in 3-quart microwave dish with 2 tablespoons of water. Cover and cook on High power for 6 minutes. Drain in colander and cover with 6 ice cubes to speed cooling. While potatoes are cooking, cook eggs for 10 minutes. While eggs are cooking, combine mayonnaise, vinegar, salt, sugar, pepper, onion and celery in a 3-quart salad bowl. When eggs are finished cooking, rinse under cold water, peel and chop into dressing mixture. Add cooled potatoes, stir just to blend and serve. Yield: 4 servings.
Mix dry ingredients. Beat milk and egg together and mix into dry ingredients with oil. Stir well. Place wooden popsicle stick in one end of hot dog, about 1-inch deep. Roll in batter; fry in hot oil until brown. Drain on paper towels.
Cook macaroni according to directions on box. Drain and mix with tomato sauce. Add browned ground beef and onion. Mix half cheese in mixture. Put in baking dish. Add remaining cheese on top. Bake in 300° oven until cheese on top is melted, 15 to 20 minutes.
Melt butter in a 9 x 13-inch pan. Add other ingredients and stir. Bake at 350° for 40 to 45 minutes.
Mash tofu fine. Saute onions in oil until soft. Add tofu, parsley flakes, salt and turmeric. Mix well. Saute for 3 or 4 minutes. Serves 6.
Blend all ingredients together, except sprouts. Pour over hot sprouts. Makes 3 servings.
Mix dry ingredients and wet ingredients separately. Then combine, bake at 350 degrees for 1 and 1/4 hours in greased and floured loaf pans. Makes 2 loaves.
Combine potatoes, water, onions, garlic butter, regular butter, bacon, salt, and black pepper in large soup pot. Cook until potatoes are tender but not mushy. Add half and half, chives, and cheese spread. Cook until cheese is completely melted. Combine sour cream and flour in small bowl and mix well. Reduce heat to low and stir in sour cream mixture. Continue cooking until soup begins to thicken. Makes about 6 servings.
Combine the ingredients together and drop onto cookie sheet. Bake at 350° for 10 minutes.
Skin chicken and place in baking dish. Mix soup, sherry and sour cream. Cover chicken with sliced mushrooms. Cover chicken and mushrooms with sour cream mixture. Sprinkle with paprika. Bake at 350° for approximately 1 hour.
Mix yellow cake mix following box directions. Pour into a greased 13x9-inch pan.
In medium bowl, add crushed pineapple to dry pudding mix. Stir until well mixed. Fold in Cool Whip and marshmallows. Mix together and refrigerate.
Peel and slice peaches. Place peach slices in a greased pie pan. Stir in cereal, apple juice concentrate and cinnamon. Top with dabs of margarine. Bake at 350° for 25 minutes. Makes 10 to 12 small servings.
With a spoon, mix in a large bowl the flour and sugar. In a saucepan combine the cocoa, water and butter and bring to a boil. Pour into flour and sugar. Add soda to buttermilk and stir. Add this mixture plus vanilla and eggs to mixture in a large bowl. Stir well. Pour into a greased and floured 13 x 9-inch pan and bake 25 to 30 minutes at 375°.
Combine butter and brown sugar. Add nuts. Press mixture firmly into the bottom of pie shell. Combine remaining ingredients and pour over brown sugar mixture. Bake at 425° for 15 minutes. Lower oven temperature to 350° and continue baking for 30 to 40 minutes.
Puree the first 6 ingredients in a blender. Bring 1 1/4 cups water to a boil. Add puree and return to a boil. Cool. When cooled, transfer to a bottle or glass jar and refrigerate. Keeps indefinitely. Makes about 1 1/2 cups. Shake before using for a hotter sauce. Red chile peppers are used, but green can be substituted.
Dissolve yeast in water and sugar; set aside for 10 minutes. Mix sugar, shortening and salt with scalded milk; cool to lukewarm. Combine yeast and milk mixture; add flour and mix well. Drop by spoonful onto greased baking sheet. Bake at 300° until lightly browned.
Soak fruits overnight in the Port wine and vanilla. In the morning, cream the butter and eggs and sugar; mix well. Add the rest of the ingredients and mix very well. Be sure to put a pan of boiling water on the floor of the oven to keep the cakes from drying out during the long baking time. Line the pans with wax paper, greasing pan and paper and fill 3/4 full with the batter. Bake in 250° oven for 2 hours. Let set in pans for ten minutes. Turn cakes out on racks and cool leaving the paper on.
Tear lettuce in bottom of a large bowl. Add peas over lettuce, then layer onion, eggs, cheese and top with Bac*Os. Pour Ranch dressing (whole bottle) over salad. Let stand for 30 minutes. Serve with crackers. Makes a complete meal.
Combine cornbread, tomatoes, bell pepper, celery, onion and bacon. Blend in mayonnaise. Chill until serving time. Makes 10 servings.
Combine and mix. Take pie from oven and cover with sour cream mixture. Put back in oven at 350° for 5 minutes until firm. Let cool and top with fruit topping. Yields 2 cakes.
Brown meat and drain. Add other ingredients; bring to a boil. Reduce heat and allow to simmer for 2 to 3 hours.
Mix and press in 13 x 9-inch pan. Bake at 350° for 15 minutes.
Cook broccoli in salted water just until tender. Drain. Arrange in casserole (1 1/2-quart). Layer sliced chicken on top. Combine soup, milk and mayonnaise. Pour over chicken. Sprinkle with cheese. Bake for 30 minutes at 350°. Serves 4 to 6.
Combine all ingredients. Let set overnight in refrigerator. Shape into walnut size balls. Place on a baking sheet and bake until brown at 350°. Makes 75 to 100 balls.
Thoroughly mix ground beef, onion, garlic, corn flakes and eggs. Season to taste. Shape into walnut size balls. Combine remaining ingredients in heavy skillet; simmer 5 minutes. Place meat balls in the sauce. Cook slowly 1 hour. Cool. Refrigerate until fat hardens. Remove and discard fat. Reheat to serve. Makes approximately 65 servings.
Boil chicken and cut into chunks. Grate cheese. Cut tortillas into triangles. In a 9 1/2 x 13-inch pan, layer chips, chicken, Cheddar cheese, Jack cheese and more chips, Cheddar cheese and Jack cheese. Mix soup and spread. Add salsa on top. Bake at 350° for 1 hour.
Cook rice 5 minutes less than package directions. Mix with remaining ingredients in greased casserole dish. Top with cheese. Bake at 350° for 30 minutes.
In large saucepan, blend salt, sugar, cornstarch, cinnamon and nutmeg. Stir in water. Cook and stir until thick and bubbly. Add lemon juice and coloring. Pack apples into hot jars, leaving 1-inch headspace. Fill with hot syrup. Use knife to remove air bubbles. Process in boiling water bath for 20 minutes for quarts, 15 for pints. Each quart will make a 9-inch pie.
Preheat oven to 350°. Heat oil in a nonstick skillet and saute green chiles and onion over low heat for two minutes. Stir in tomatoes, garlic powder and oregano. Add salt. Simmer, uncovered, about thirty minutes until thick.
Scald milk and cool to lukewarm. Add yeast cakes and 6 cups flour to make batter. Let rise. Add sugar, eggs, melted butter and salt. Cover fruit and nuts with flour and mix well. Fold into batter with other seasonings and flour. Knead to a stiff dough. Let rise until double in bulk, then cut and put in pans. Bake at 350°. Makes 5 loaves. Brush loaves with butter when done and removed from pans. Cool and wrap.
Beat eggs until thick and lemon colored. Gradually beat in sugar. Blend in water and vanilla. Sift dry ingredients together and slowly mix into egg mixture at low speed until batter is smooth. Grease a jelly roll pan and line with waxed paper. Pour batter in pan and bake at 375° for 8 to 10 minutes. Loosen edges and turn upside down on towel that has been sprinkled with powdered sugar. Remove paper; roll up in towel. Let cool. Unroll and spread with 1 quart ice cream. Roll again; wrap in foil and freeze. Garnish with chocolate sauce or cherry.
In large bowl, combine first five ingredients; set aside. In microwave safe bowl, heat chips and oil on medium high 2 minutes. Stirring over. Microwave on high for 10 seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto three wax paper lined baking sheets. Cool and break apart. Stir into airtight container. Yields 5 quarts.
Combine. Bake at 350° for 45 to 60 minutes in greased, wax-papered loaf pan.
Combine soup, milk, chicken, vegetables, 1/4 cup cheese and 1/2 can onions until well blended. Spread mixture into 8 x 12-inch baking dish sprayed with Pam. Bake uncovered at 425° for 10 minutes.
Dice bacon and cook on low heat in a heavy soup kettle until almost all the fat is rendered. Pour off rendered fat and add corn, pepper, celery, onion, bay leaves and water. Cook, stirring often, for 10 to 15 minutes. In a saucepan, melt butter and stir in the flour; when bubbly, add milk, stirring constantly. Cook, continuing to stir, until steaming hot; add corn mixture and crab. Mix well and season to taste with salt, pepper and Tabasco. Cook and stir 15 minutes more. Serves 4.
Place chicken in pan; top with cheese. Stir soup and spread over cheese. Combine margarine and stuffing. Sprinkle over all. Bake at 400° for 25 to 30 minutes.
Boil together water and sugar to dissolve. Cool; add orange juice, pineapple juice and mashed bananas. Mix together. Divide into six 1-quart containers. Freeze. Before serving, add 1 quart ginger ale to each container.
Drain oranges thoroughly. Prepare muffin mix as directed on package. Pour into an 8 x 8-inch greased pan. Arrange orange segments on batter and sprinkle with streusel mixture. Bake at 400° for 25 to 30 minutes.
Cream butter and powdered sugar. Fold in Cool Whip. Mix apples, pineapple and peanuts together. Add to cream mixture. Serve the same day.
Cook onion and squash until soft; salt. Drain and mash; add margarine, soup, crackers and cheese. Add sour cream last. Put in casserole dish. Put dressing mix on top. Bake at 350° until bubbly.
Soak raisins in wine for 30 minutes. Peel and dice cucumbers. Mix all ingredients together and chill at least one hour. Line 4 salad plates with lettuce leaf and spoon cucumber mixture on each plate. Serves 4.
Preheat oven to 375°. Melt butter or margarine in a saucepan. Blend in flour, salt and pepper; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture is smooth and thick. Add meat, noodles and mustard. Mix well. Spoon into greased 1 1/2-quart casserole. Combine bread crumbs and melted butter or margarine. Sprinkle over noodles. Bake for about 25 minutes.
Brown hamburger. Add onion, celery and green pepper. Simmer together. Pour into casserole. Place cheese over meat. Add olives. Add noodles, then tomatoes and tomato sauce. Place covered casserole in a 425° oven for 15 minutes. Reduce heat to 325° and cook 15 minutes longer.
Blend eggs and seasonings in blender at high speed. Blend thoroughly. Add lemon juice, starting at high speed. Remove filler cap cover and slowly pour in half the oil. Add vinegar, then rest of oil, running blender until thoroughly mixed. This is almost like bought mayonnaise.
Place chicken in a greased 9 x 13-inch dish. In a separate bowl, mix cream of chicken soup, mushroom soup and Ro-Tel tomatoes. Over the chicken, sprinkle salt, pepper, garlic salt and chili powder and also the onions. Next, spread soup mixture over the chicken. Grate cheese and sprinkle over soup mixture. Crush Doritos and sprinkle over cheese. Cook at 350° for 30 to 40 minutes or until mixture bubbles.
Trim off excess fat from roast; sprinkle with salt and pepper and place in crock-pot. Add the vegetables, bay leaves, rosemary and thyme to slow cooker. Add the broth. Cover and cook on low 8 1/2 to 9 hours or until beef is tender. Remove beef to serving platter. Arrange vegetables around it. Remember to discard the 2 bay leaves.
Dissolve yeast in warm water. Add milk to yeast mixture. Mix dry ingredients in a large bowl. Work shortening into flour until mealy, then add yeast and milk. Mix well. Keep in a covered bowl in fridge. Roll and shape into biscuits.
Pop corn. Place popped corn in shallow baking pan. Drizzle with melted margarine; mix well. Sprinkle with cheese and salt; mix. Heat 8 to 10 minutes at 325°; stir often. Each cup contains 170 calories. Yields 6 (1-cup) servings.
Combine all ingredients and cook to hard ball stage. Add 1/2 teaspoon of baking soda; stir. Then spread on buttered surface. Loosen with knife when cool. Break into pieces.
Roll in long strips and cut with scissors or cut into shapes. Can pour in mold if thinner. Good for parties.
Combine the Ricotta cheese, eggs, Parmesan and parsley. Season to taste with salt and pepper. Combine tomato sauce and crushed garlic. Spread half cup of sauce mixture in bottom of large deep dish casserole pan.
Boil potatoes in small amount of water. Add salt to taste. Add celery, onion and carrot. Cook potatoes, celery, onion and carrot down. Add cream of chicken soup. Add milk, butter, parsley, dill and pepper. Heat and don't boil.
Cook celery, pepper and onion in bacon drippings until soft. Add other ingredients and cook for 1 hour. Add shrimp. Serve over rice.
Arrange chicken in a baking pan. Mix remaining ingredients in a saucepan and bring to a boil. Pour over chicken. Marinate for 3 hours. Bake at 350° for 1 1/2 hours. Yield: 8 generous servings. (This recipe can be made ahead of time and frozen until ready to serve, just heat and eat.)
Place peaches in a lightly greased 8-inch square baking dish. Sprinkle with 1/2 cup sugar.
Thoroughly mix ingredients. Put in a greased pie pan. Cook 25 minutes at 350°. Cool and refrigerate.
Mix softened cream cheese with ranch dressing. Form into a ball. Roll the ball in pecans pressing lightly. Keep chilled until ready to serve. Serve with crackers.
Mix first 4 ingredients until smooth. Add confectioners sugar a little at a time (you will need the full pound) until smooth and spreadable. Spread in a buttered 13 x 9-inch pan.
Cook the first 5 ingredients until sugar dissolves. Add orange juice, lemonade and red food coloring. Never boil concentrate, but dilute 1/3 of the concentrate with 2/3 boiling water.
Cut cheese into 1/2 to 1 inch cubes. Dip in milk and then flour. Roll the cubes in egg and then in fine crumbs. Fry cheese bits in deep Crisco heated to about 365° (or when an inch cube of bread browns in 60 seconds). Fry about one minute, or until as brown as desired. Drain on absorbent paper and serve very hot.
Combine all ingredients in covered jar; shake well. Refrigerate. Makes 1 cup.
Mix cream cheese and sugar. Beat eggs moderately; add lemon juice and combine with cheese mixture. Place vanilla wafers in paper baking cups. Pour mix on top. Bake at 350° for 15 minutes. When cool, top with cherry, blueberry or apricot canned pie filling. Makes 12.
Combine all ingredients in 9 x 12-inch baking dish. Stir and let sit in refrigerator overnight. Bake at 350° for 45 minutes. Serves 8 generously.
Remove backbones from chicken halves. Reserve. Sprinkle with salt and pepper. Heat butter in a heavy skillet large enough to hold whole chicken. Add chicken, skin side down. Surround with gizzard, heart, neck and backbone. Cook about 10 minutes, until golden brown on skin side. Turn and cook 5 minutes longer. Remove chicken and set aside. To skillet add shallots and cook briefly. Add tarragon and wine. Stir to dissolve the brown particles that cling to bottom of skillet. Stir in water. Return chicken to skillet, skin side up and cover. Cook about 15 minutes. Uncover and continue cooking, basting after 5 minutes, until tender and glazed.
Grease 2 loaf pans and coat with corn meal. Combine milk and water. Heat on high 3 to 4 minutes (probe set at 125°). Mix 3 cups flour, yeast, sugar, soda and salt in a large bowl. Blend in remaining flour. Mix until stiff (sticky). Divide dough. Cover and raise for 45 minutes. Cook, one at a time, on High (600 to 700 watts) for 6 to 6 1/2 minutes, turning once. Let stand 5 minutes before removing from pan. Slice thinly and toast before serving. Just like an English muffin. Delicious!
Mix shortening and sugar; add eggs and sorghum. Sift together flour, soda and spices and add to mixture. Chill dough a few hours or overnight. Roll into balls the size of walnuts. Dip in sugar and place on ungreased cookie sheet. Flatten balls. Bake at 350° for 10 minutes.
Preheat oven to 400°. Cook onion and 1/2 cup green pepper in heavy skillet. Crumble turkey into skillet. Add spices and cook until meat is no longer pink. Add sauce, chilies, olives, corn and salt. Simmer for 5 minutes. Remove from heat and add half the cheese. Place in a greased baking dish.
Melt oleo and chocolate chips, then add peanut butter and Rice Chex. Pour into paper bag and add powdered sugar. Shake to coat.
Beat together the oil, sugar, eggs and vanilla. Sift together the dry ingredients. Mix both mixtures together, then add raisins, nuts and apples. Bake in a greased 9 x 13 pan at 325° for 40 to 45 minutes.
Mix popcorn, peanuts and Reeses's pieces or M&M's together. Melt together in heavy saucepan: cooking oil, margarine and marshmallows. Boil this mixture 1 minute. Pour over dry ingredients. Spray angel food cake pan or Bundt pan with Pam. Pour mixture in and let set for 30 minutes or until firm.
Mix all ingredients; roll out to desired thickness and use cookie cutters. Put on ungreased cookie sheet. Bake at 375° for 17 minutes or until light brown. Do not roll out too thick. Frost when cool.
Beat eggs good. Add sugar, salt and milk and beat good. Cook pie shell a little. Then pour mixture in the shell. Cover with aluminum foil. Cook for 30 minutes at 350°. Then cook 30 more minutes, uncovered.
Pat out bread dough, cutting 2 to 3 inch pieces. Wrap dough pieces around each wiener. Deep fat fry in shortening. Turn evenly to brown.
Boil tomato soup. Add cream cheese and stir until well blended. Add onion, celery, shrimp, mayonnaise and gelatine mixture. Season to taste with salt and pepper. Pour in well-greased mold and chill thoroughly. Serve with crackers.
Cream shortening. Add sugar, eggs and flavorings. Beat well. Dredge raisins in 1/2 cup flour and add to mixture. Sift remaining flour with other dry ingredients and add to mixture. Drop by teaspoonfuls onto a greased cookie sheet and flatten with a fork. Bake 10 to 12 minutes at 400°. Makes 40 two-inch cookies.
Drain the corn, beans and peas. Add the celery, onion and pepper; mix thoroughly. Make dressing from the last 5 ingredients. Pour the dressing over the vegetables and refrigerate overnight. Will keep for days in the refrigerator.
Spray 13 x 10-inch pan with Pam. Mix all ingredients and pour into pan. This batter is thin and makes a thin cake. Bake at 350° for 30 minutes. Frost with ready made white sour cream frosting.
Mix all the ingredients together. Place mixture on a bun, then slice of ham and slice of Swiss cheese. Cover with foil and bake at 350° for about 10 minutes.
Sift sugar and cream of tartar. Beat egg whites until stiff, not dry. Add sugar mixture slowly, until stiff, glossy peaks. Spread over bottom and sides of a well-greased 9-inch pie plate, bottom 1/4-inch thick, sides 1-inch thick. Bake for 1 hour at 275°, or until brown. Cool away from drafts (will crack). Open oven door and let cool in oven about 1 hour.
Mix sugar and flour; blend in egg yolks, milk, vanilla and butter. Cook on medium-high heat. Cook until thickened. Layer bananas and vanilla wafers in a deep casserole bowl until all bananas are used. Pour sauce over this and chill.
Grate cheese and set aside. Bake 2 pie crusts 10 minutes at 350°; remove from oven. Put 1/2 cheese in each pie shell. Combine eggs, cream, cumin and hot chilies in blender. Pour over cheese and bake 40 minutes at 350°.
Add all ingredients into a 2-quart container. Chill in refrigerator before serving, approximately 2 hours.
Combine all ingredients except chicken and simmer at low heat about 1 hour. Two pound chickens are recommended. Quarter or cut into pieces. Brush pieces thoroughly with sauce. Place on the grill, turning and brushing every five minutes. Grill for approximately 20 to 25 minutes depending on size of pieces. To test for doneness, twist the drumstick if thigh joint moves easily, it is done.
Mix flour, baking powder and salt. Make a hole in middle of flour mixture. Pour oil and milk all at once in hole; mix well. Roll out and make biscuits. Bake at 450° until golden brown. Makes 12 to 15 biscuits.
Preheat oven to 350°. Cream butter and sugar; add salt and vanilla. Add flour and pecans. Roll in small balls. Bake for about 15 minutes. Roll in powdered sugar while warm.
Mix first 3 ingredients in large heavy saucepan. Stir over medium heat until sugar dissolves. Boil without stirring, until temperature reaches 300°. Remove from heat. Stir in oil and coloring. Pour into well-greased cookie sheet. Let cool and crack. Cover with powdered sugar by placing in a paper bag and shaking. Store in airtight container.
Sift flour, baking powder, soda, salt, cinnamon and sugar. Set aside. In a large bowl beat eggs; add pumpkin, vegetable oil and bran flakes; mix well. Add dry mixture and stir to combine. Stir in peanuts and chocolate chips. Pour in a 10 x 4-inch tube pan. Bake for 1 hour in a 350° oven.
Layer the first 6 ingredients. Top with mayonnaise; sprinkle with cheese. Let mixture set in refrigerator for a few hours to marinate. Top with eggs, bacon and tomatoes before serving.
Rinse and sort beans. Cover with cold water and soak overnight. Drain beans and place in large kettle or Dutch oven. Add tomatoes with juice, onion, ham, broth, water, salt and pepper. Bring to boil, reduce heat, cover and simmer until beans are tender about 1 1/2 hours. Add more water, if necessary. Remove ham hock (take meat off of ham hock, if used) and return to soup or leave in ham. Heat through. Serves 10.
Cook together apples, sugar and vinegar for 10 minutes. Add cinnamon drops and cook 5 minutes more. Pack in hot sterile jars. Makes 5 pints.