HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil 4 to 5 eggs (depending of number of persons to be served). Peel and set aside. In a large saucepan, add oil and chopped onion. Saute onion until just turning color. Add curry and salt. Stir and simmer 2 to 3 minutes. Add 1 cup warm water and chopped garlic and stir. Add peeled eggs and spoon curry over eggs to coat. If the curry starts to become dry, add a little more warm water by tablespoons. (You want a curry sauce with your eggs.) Cook approximately 10 minutes until eggs are coated with sauce. Just before serving, add chopped coriander and stir. Serve immediately with nan or toasted bread.
Mix all and refrigerate overnight. Top with 1 cup grated cheese, 1/2 cup slivered almonds and 2 cups crushed potato chips before baking.
Cream together powdered sugar and butter with electric mixer. Add egg, salt and vanilla. Beat until light and fluffy. Spread mixture evenly into baked pie shell and chill.
Crumble cake into bite size pieces. In punch bowl, layer in order given down to grated chocolate. Keep layering until all is used up, ending with whipped topping. Sprinkle coconut over top. Sprinkle pecans and grated chocolate over coconut. Refrigerate.
Bake pork roast. While baking, prepare sauce. Mix remaining ingredients in a saucepan and simmer 15 minutes until thick. When roast has baked, cool long enough to handle. Then cut, chop and scrape all meat from bones. Place in roasting pan; cover with barbecue sauce until swimming. Bake at 325° for 1 to 1 1/2 hours. Stir and mash meat into shreds. (The longer it cooks, the better it shreds.) Add more sauce if necessary. Makes enough sauce for a large roast.
Combine tapioca, sugar, salt and rhubarb. Let stand about 15 minutes. Put in a pie shell and add butter. Then put top crust on. Bake at 425° for about 50 minutes.
Combine all ingredients. Press into 9-inch pan. Bake at 350° for 15 minutes. Cool and cut in bars.
Melt oleo and mix all other ingredients. Pour into 9 x 13-inch baking pan. Bake in preheated 350° oven for 45 minutes. Leftovers may be refrigerated or frozen. Reheat in microwave. Can be baked as muffins.
Place all ingredients in 1 cup jar with tight fitting lid. Cover and shake well. Serve over fresh fruit.
In medium bowl, beat at medium speed the cream cheese until smooth and fluffy. Gradually beat in V-8 juice until smooth and well blended. Stir in chilies, olives, red pepper, onion and hot pepper sauce. Cover; refrigerate at least 4 hours. Serve with chips or fresh vegetables. Yield: 4 cups.
Saute onions in 4 tablespoons butter. Cook rice. Combine onions and rice; add almonds and thyme. Stuff hens and place in a buttered shallow baking dish. (Or using halves, place cut side down in buttered dish and when done, place a scoop of stuffing on plate and a hen half over it.) Baste hens with a mixture of 1/2 cup melted butter, salt, pepper and bourbon. Roast 30 minutes at 425°, basting three times. Reduce oven to 350°. Roast 30 minutes, basting 2 times more. Turn hens, breast side down and roast 15 minutes. Turn hens, breast side up. Baste with melted currant jelly. Roast 30 minutes.
Melt butter in dish. Mix buttermilk with egg in shallow dish. Mix flour, ground pecans, paprika, salt, pepper and sesame seed in another dish. Dip chicken in buttermilk mixture and then in flour mixture. Place chicken, skin side down, in melted butter, then turn to coat. Place pecan halves around chicken to bake in moderate oven at 350° for 1 3/4 hours or until chicken is golden brown. Garnish with tomatoes and parsley.
Thaw crab and drain. Cook garlic in hot olive oil and butter for 30 seconds. Add basil and cook 1 minute. Add wine, simmer uncovered 5 minutes. Stir in crabmeat and soy sauce. Heat through. Serve over hot pasta.
Cut bacon into 1-inch pieces. Fry bacon in small skillet until crisp. When bacon is just crisp, add onion, separated into rings and saute until a little tender, 1 to 2 minutes. Add sugar and mix until sugar dissolves, then while stirring over heat, pour in the vinegar. It will sizzle a little. You may either pour this mixture over cold green beans or pour beans in skillet and heat through. It's my favorite!
Saute thighs with oil and garlic. Turn often (30 minutes). Remove from skillet. Dice peppers, carrots and onion. Saute in same skillet with chicken mix. Pour rice and mix with chicken broth and Sasson. Bring to a boil. Reduce heat (low) for 20 minutes. Place thighs on top. Leave stand for 20 minutes. Garnish with peas (cooked or uncooked).
Fry onion and celery in 1/2 cup butter or margarine. Add the bread which has been torn into small pieces. Add rest of ingredients. Mix well.
Bring to a boil the sugar and Karo. Remove from heat. Add peanut butter; stir until blended. Add Rice Krispies. Mix thoroughly. Press into a 9 x 13-inch pan. Melt chocolate and butterscotch bits together. Spread on top of Rice Krispies.
Mix and press the pretzels, sugar and margarine into a 13 x 9 pan. Bake for 7 minutes at 400° and cool. Blend the cream cheese, powdered sugar and Cool Whip and spread over crust. Dissolve jello in boiling water. Add strawberries and pineapple. Chill slightly, then pour over mixture in pan and chill.
Mix sugar, flour, cocoa and a little milk at a time while stirring. Then gradually pour rest of milk and 1/2 stick margarine together and heat until thick.
Mix together first 4 ingredients and pour into pie crust. Next, combine the milk and pudding; mix well. Add the pumpkin and spices, mixing well, then pour the mixture over the mixture in the pie crust. Chill for several hours.
Mix all ingredients together and pour into greased pan. (Makes 1 medium loaf or 2 small loaves.) Bake 1 1/2 hours at 325°. Time can be decreased with smaller loaves.
Brown hamburger, onion and garlic; drain. Stir in spaghetti sauce and pepper. Reduce heat, then simmer for 10 minutes.
Melt over low heat or in double boiler, candy bars and oleo; set aside. Cream Crisco with sugar until light and fluffy. Add eggs one at a time; beat well. Sift flour, salt and soda. Add alternately with buttermilk, vanilla and nuts. Fold in candy mixture and bake in three 8-inch pans at 350° for 30 minutes. Pans are to be greased and floured.
Butter 9 x 13-inch dish. Spread stuffing evenly. Sprinkle cheese over stuffing, then the sausage. Beat eggs, 2 1/4 cups milk and dry mustard. Pour over sausage. Refrigerate overnight. Next morning, mix soup and 1/2 cup milk. Pour over casserole. Bake at 350° for 45 minutes.
Heat oven to 350°. Grease pie plate, 9 x 1 1/4-inch. Place milk, vanilla, eggs, sugar and Bisquick in blender or food processor. Cover and blend on high 15 seconds. Add cream cheese. Cover and blend on high 2 minutes. Pour into plate. Bake until center is firm, 40 to 45 minutes. Cool. Spread cheesecake topping carefully over top. Garnish with fruit, if desired.
Beat cream cheese, sugar and vanilla until smooth. In double boiler melt the chocolate. Fold chocolate into cream cheese mixture with pecans. Spread into 8-inch dish. Chill and cut into squares.
Mix all ingredients. Bake in a greased 9 x 12-inch pan at 350° for 35 minutes.
Mix water, eggs, cake mix and oil together. Wash blueberries; drain. Mix pecans. Pour into cupcake pans. Bake at 350° until brown, about 20 to 25 minutes.
Beat cream cheese, butter and Cheddar until smooth. Blend in crab meat. Spread mixture onto muffins. Broil for 1 to 1 1/2 minutes.
Mix all ingredients until smooth. Let whatever (shrimp, squash, mushrooms, bananas or your choice) be completely dry; dry with paper towel. Dip in batter to fry.
Blend together the powdered sugar and butter. Add egg yolks, syrup, marshmallows and nuts. Fold in 3 beaten egg whites. Pour into graham cracker crust. Refrigerate.
Pour sugar over apples. Let stand for 30 minutes. Mix dry ingredients into apple mixture. Blend eggs and oil together. Combine all ingredients. Bake in a 9 x 13-inch sheet pan. Bake at 350° for 35 to 45 minutes.
Combine all ingredients, except pineapple and orange rind, mixing well. Stir in crushed pineapple and grated orange rind. Pour batter into 17 x 11-inch jellyroll pan lined with well-greased baker's parchment or brown paper. Bake in preheated 350° oven for 30 minutes or until toothpick inserted in middle comes out clean. Frost while hot with Nutty Cream Cheese Frosting. Yields 48 (2-inch) squares.
Sift together flour, soda and salt. Set aside. Measure margarine and sugar in a large mixing bowl. Beat until well blended and smooth. Add vanilla and egg. Beat well. Add sifted ingredients. Mix until combined. Stir in Rice Krispies, semi-sweet chocolate chips and raisins. Drop by level teaspoon onto lightly greased baking sheet.
Melt butter in a baking dish. Add batter. Place fruit over batter and bake at 350° for 25 minutes or until brown.
Pack peppers in hot sterile jars. Bring syrup to a boil and pour over peppers. Seal.
Beat together cream cheese and confectioners sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. Spoon into two 9-inch graham cracker pie shells; cover and freeze until firm. Creamy and delicious - melts in your mouth. This pie is a real crowd pleaser and it can be reduced fat ingredients.
Boil potatoes in salted water until tender; drain and mash. Add cream cheese, sour cream, salt and pepper, mixing well. Put in greased 2-quart casserole or may be stored in the refrigerator for several days.
Beat 3 eggs on high speed of mixer for 5 minutes; gradually beat in the sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into pumpkin mixture. Spread in a greased and floured 15 x 10 x 1-inch pan. Top with nuts and bake.
Put first 4 ingredients in a blender container; cover and run on speed 5 (or start on low, then move to high) until smooth. If necessary, stop blender during processing and push ingredients toward blades with rubber spatula. Spread mixture 1/8 inch thick; roll each slice as for jelly roll. Wrap in waxed paper slices. Place slices on small crackers to serve. Makes 15 to 20 appetizers.
Add 1 1/2 cups boiling water to 1 pkg. Jello. Stir in cranberries until dissolved: add crushed pineapple. Pour into 9 X 13-inch glass dish or large mold until partially set. This is the first layer. Pinch off small pieces of cream cheese and roll in chopped nuts to form small balls. Push these into the partially set Jello and chill thoroughly. When firm, spread the sour cream over. This is the second layer. Chill. Pour 1 1/4 cups boiling water into second pkg. of Jello. Stir and add frozen berries. This will thicken Jello. Pour over sour cream to make a third layer. YUM!
Mix ground beef, salad dressing, salt and pepper. Shape into 8 patties, 3-inch in diameter. Press pineapple slice into each patty. Wrap each patty with bacon slice; secure with wooden pick. Mix barbecue sauce, brown sugar, honey and lemon juice. Place patties in 13 x 9 x 2-inch dish. Pour barbecue mixture on patties. Cover and refrigerate at least 2 hours. Grill patties, pineapple sides down 4 inches from hot coals 12 to 15 minutes. Turn, brush with barbecue mixture. Grill 10 to 15 minutes. Heat remaining barbecue mixture; serve with patties. Yield: 8 servings.
Boil potatoes until cooked. Peel and mash. Set aside. Combine meat, onion, eggs, mashed potato, salt, pepper, cinnamon, saffron water and turmeric. Knead until a smooth paste forms.
Melt 1 stick of butter in pan you are cooking in. In another bowl, mix the flour, sugar and milk. Pour all ingredients (flour, sugar, milk) with the butter, but do not stir. Pour in peaches and do not stir. Cook 1 hour at 350° to 400°.
Blend together and bake in greased casserole for 45 minutes at 350°.
Melt 1 stick margarine and mix with graham cracker crumbs. Press into an oblong pan (10 x 13-inch). Mix together 2 sticks margarine, sugar, eggs, cream cheese and vanilla. Heat sugar mixture for 15 minutes. Pour over graham cracker crumbs. Slice bananas over sugar mixture (in a layer). Top with pie filling. Over pie filling, spread whipped topping and sprinkle with nuts. Chill.
Combine brans and salt. Stir in boiling water. Add buttermilk. Cool. In a separate bowl, cream sugar and oleo. Add eggs. Beat well. Stir into bran mixture. Combine flour and soda. Add other ingredients and bake at 375°. Fill greased muffin cups 2/3 full. Makes approximately 3 dozen muffins. Freezes very well.
Cream the butter and sugar. Add eggs, one at a time. Sift all dry ingredients together and add to creamed mixture, alternating with mashed bananas. Mix in nuts. Divide into 2 well-greased loaf pans. Bake at 250° for 1 1/2 to 2 hours.
Heat oven to 375° and melt butter in 9 x 13-inch pan. Put brown sugar in a large mixer bowl and pour melted butter over it. Cream butter and sugar and beat in eggs. Mix in flour, baking powder, vanilla and pecans and pour back into already buttered pan. Bake 25 to 30 minutes or until brownies begin to pull away from sides of pan. When cool, cut in squares.
Cream sugar and butter. Add sour cream and soda; add 2 eggs. Add flour 1 cup at a time until all is used. Add flavoring. Put in greased Bundt pan or big stem pan. Bake at 325° for about 1 hour. Let cool in pan for 10 minutes.
Blend the cake mix, pudding, eggs, oil, mayonnaise, margarine, baking powder and water; beat at medium speed for 4 minutes. Stir in coconut. Pour into greased and floured 9 x 13-inch pan. Bake at 350° for 35 minutes, or until it springs back when lightly touched.
Slice beef across the grain into thin strips. In skillet over high heat in 1 tablespoon hot margarine, cook 1/2 the beef and 1/2 the onion until beef is no longer pink and onion is tender. Set aside. Repeat with remaining margarine, beef and onion. Return mixture to skillet. Stir in soup and paprika. Heat through, stirring occasionally. Reduce heat to very low. Stir in sour cream. Gently heat; serve over noodles. Garnish with parsley. Preparation time: 10 minutes. Cook time: 12 minutes.
Cook macaroni according to package directions. Drain and set aside. Combine salmon, yogurt, cucumber, carrot, mayonnaise, dill weed, salt and pepper. Toss with pasta. Cover. Chill 4 to 24 hours.
Mix together cream cheese, sugar and margarine. Mix together instant pudding, milk and Cool Whip. Mix cream cheese mixture and instant pudding mixture together.
Put all ingredients in large pan. Bring to boil. Stir constantly. Boil at least 2-3 minutes to dissolve sugar. Put into freezer boxes and freeze, or put into jelly jars and process 10 minutes in boiling water to seal jars.
Butter 9-inch pan; dust with flour. Bake at 350° for 40 to 45 minutes.
Wash spinach and chop in small pieces. Cook in small amount of water until barely soft. Drain and press out all water. Cook pastina. Heat broth until boiling.
Cut butter and shortening into flour. Add ice cold water, a tablespoon at a time, until you can form dough into a ball. Put the pie crust in a 9-inch pie pan.
Mash cream cheese. Gradually add 1/2 of the powdered sugar. Add flavoring and coloring. Work in remaining powdered sugar until stiff like pie dough.
Mix brown sugar, pumpkin, oil and vanilla. Stir dry ingredients together, add to pumpkin mixture and stir until smooth. Blend in raisins and nuts. Drop by spoonfuls onto greased baking sheet. Bake at 350° for 8 to 10 minutes. Makes 3 to 4 dozen.
Cook noodles as package directs. Brown beef and onion in butter. Add 1 can pizza sauce, tomato paste, garlic salt and oregano. Simmer 10 to 15 minutes. In a 2-quart buttered shallow baking dish, layer 1/3 of noodles, 1/3 of beef and 1/3 of cheeses. Repeat once. Then layer remaining noodles and beef. Spread with second can of pizza sauce and top with remaining cheeses. Bake in moderate oven (350°) for 30 minutes. Allow to stand at room temperature for 10 minutes before cutting into squares for serving.
Blend ham, olives and mustard to taste. Form into ball on serving dish. Combine cream cheese and milk, frost ham ball. Chill. Remove from refrigerator 15 minutes before serving. Trim with parsley. Serve with assorted crackers.
Mix together the scallion, radishes, cucumber, cottage cheese and sour cream. Place a few leaves of lettuce on a serving dish and scoop the cottage cheese mixture onto it. Serve. Yield: 1 serving.
Crush Pecan Sandies and add 1 stick oleo (melted); mix together. Put crumbs in bottom of 9 x 13-inch dish. Mix with spoon 2 packages vanilla instant pudding and 1 cup milk. Stir in 1 quart soft vanilla ice cream. Put this mixture over the cookie crust. Let this set in refrigerator for 1 hour. Put layer of Cool Whip on top of pudding mixture. Crush 5 Heath bars and put on top of Cool Whip. Let set for 24 hours.
Heat oven to 375°. Spread toast lightly with mustard and place on ungreased cookie sheet.	Cut through sauerkraut with scissors. Stir in corned beef, cheese and mayonnaise. Spread about 1/3 cup mixture on	each slice of toast. Bake until sauerkraut mixture is hot and cheese is melted, about 10 minutes. Cut sandwiches in half. May do in microwave oven.
Drain crushed pineapple and heat juice. Remove from heat and add lemon gelatin. Set gelatin in pan of ice cubes and begin cooling, but don't let congeal. When cool, beat in Dream Whip until stiff. Add cream cheese to whip and mix well. Add gelatin to mix. Add chopped pecans and the crushed pineapple. Refrigerate.
Slice open rolls. Spread mixture of butter, Worcestershire sauce, poppy seed, mustard and onion on both sides of rolls. Lay ham on one side and top with cheese. Cover with the other side of rolls. Set back in original foil roll tray and cut between each roll to divide. Wrap in foil. Bake 12 to 15 minutes at 350°.
Mix and whip until a little stiff. Turn into a graham cracker shell and chill.
Fry onions, green pepper and celery slightly, then add ground beef and partially cook. Add cooked macaroni, soup and tomatoes. Use bacon fat for frying and let simmer, this gives a good flavor.
Combine 2 cups flour, yeast and salt in mixing bowl. Add water, oil, honey and eggs; beat until smooth. Beat in remaining flour by hand. Cover and let stand until double in size (about 30 minutes). Fill greased muffin pan half full and let rise until double in bulk (about 30 minutes). Bake at 400° for 10 to 12 minutes. Makes 2 dozen rolls.
Melt margarine in pan. Add Pet milk and sugar. Bring to boil and cook 12 minutes. Take off stove and add peanut butter and marshmallow cream. Whip until thick. Pour out on two buttered plates.
Cream butter, sugar and flour, leaving enough flour to dust walnuts. Add eggs, one at a time, and beat on medium speed. Fold in walnuts. Put in tube pan. Put in cold oven. Bake 3 hours at 250°.
Process all ingredients in blender until smooth. Sip as needed. Makes 1 1/4 cups. Try this sinus decongestant or as an early eye opener.
Stir together pie crust mix and sour cream with a fork until well blended. Form into a ball. Cover and chill.
Mix ingredients. Bake in 2 bread pans at 350° for 1 hour and 15 minutes.
Combine first 4 ingredients and mix well. Add Crisco and blend until mixture resembles coarse corn meal. Add eggs and milk. Beat well. Add dates and nuts; mix. Spoon into greased and floured Bundt pan. Bake at 350° for 30 to 35 minutes.
Sift the first 5 ingredients together. Add remaining ingredients. Grease a 9 x 9-inch pan. Bake at 350° for 30 minutes.
In a large skillet, brown chops in oil. Drain. Remove chops. Combine water, rice, onion and 1/2 teaspoon salt in the skillet. Place pork chops over rice mixture. Top with corn and tomatoes. Sprinkle with pepper and remaining salt. Bring to a boil. Reduce heat. Cover and simmer for 20 to 25 minutes or until pork and rice are tender. Let stand for 5 minutes before serving. Serves 4.
Combine all ingredients in blender and blend until smooth, adding 5 ice cubes, one at a time. Makes 4 servings.
In a blender container or a food processor bowl, combine melon and orange juice. Cover and blend or process until smooth. In a small saucepan combine sugar and gelatin. Stir in melon puree. Cook and stir over medium heat until gelatin and sugar are dissolved. Chill until partially set (the consistency of unbeaten egg whites).
Melt the butter in a frying pan. Add the dried beef, shredded and frizzle lightly. Sprinkle 3 tablespoons flour over the dried beef. Stir constantly. Brown dried beef and flour until almost burnt. Slowly add milk and stir until mixture boils. Add dash of pepper. If too thick, add another 1/2 cup milk. Serve on toast or potatoes.
Crust: Mix flour, margarine and sugar together well. Chop nuts and mix with top three ingredients and pack in a greased 9 x 13-inch pan. Bake 15 to 20 minutes at 350°.
Separate egg whites from yolks. Add yolks to milk. Mix. Add lemon juice. Mix until thickened. Pour into graham cracker pie shell. Cover with meringue made from egg whites.
Combine sugar, oil and eggs; beat well. Combine dry ingredients and add to sugar mixture with buttermilk. Beat well. Stir in nuts, coconut and coconut extract. Beat well again. Pour into a well-greased and floured tube or Bundt pan. Bake at 375° for 1 hour and 5 minutes. Let cool before you remove from pan.
Peel potatoes. Put ingredients in bowl and mix well. Melt stick of butter. Dip potatoes in butter, then ingredients. Put on shallow pan lined with foil. Bake at 375° for 40 minutes.
In large skillet, brown sausage links.	Remove from pan and cut into 1/2-inch pieces.	Saute green pepper, onions and mushrooms in butter. Remove from pan. Add oil to pan; heat until hot.	Add potatoes.	Brown;	turn and spread to cover bottom of pan. Blend eggs and milk in small bowl and pour over potatoes. Reduce heat to low. Add sausages and sauteed mixture. Cover until eggs are set. Uncover and sprinkle with cheese. Cover until melted and serve in wedges. Also good for brunch or breakfast.
Combine the sour cream, mayonnaise and sugar, then set aside. Layer in salad bowl the lettuce, bell pepper, green onion, cauliflower, English peas, radishes and celery, then pour dressing over top. Then crumble bacon over the dressing. Then sprinkle with Cheddar cheese.
Cook first 3 ingredients until tender. Put in processor with cinnamon, cloves and orange rind to taste. Blend well.
Put butter, raisins, sugar, cinnamon and cloves in mixer and mix well. Boil water and add the mixture in the water in a big pan. Boil 1 minute after mixture is added. Add soda and let cool. After it is cool, add nuts and flour and bake at 350° for 1 1/2 hours or until done.
To sifted flour, baking powder and sugar, add and cut in shortening. Add milk to egg to equal 3/4 cup. Put raisins in flour mix. Add egg/milk and stir. Roll out on floured board. Bake at 350°.
Mix first 6 ingredients together and put in a 9 x 13-inch pan. Sprinkle with paprika and parsley flakes. Bake at 325° for 1 hour.
Using a microwave-safe dish, spread cream cheese on bottom of dish. Layer chili over cream cheese; layer salsa on top of chili and top with grated cheese. Cover and microwave until bubbly. Serve with dipping chips of your choice.
Drain liquid from clams and measure. Add enough milk to make 3 cups. Melt butter. Add flour and blend until smooth. Add liquid and cook over slow heat until boiling, stirring constantly. Add clams and corn. Season with salt and pepper and onion. Pour into shallow casserole and cover with crumbs. Bake in 350° oven about 15 minutes or until bubbly and brown. Makes 6 servings.
Brown hamburger and onions. Cook rest of ingredients, stirring often. Add hamburger and onions. Simmer for 40 to 45 minutes. Remove bay leaves and serve.
Heat oven to 375°. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit to form a 2 inch round. Place 1 meatball half, cut side up and 1 string cheese piece in center of each dough round. Wrap, pressing edges to seal. Place seam side down, in single layer, on an ungreased 8 or 9 inch round cake pan. Sprinkle with Parmesan cheese, Italian seasoning and garlic powder. Bake at 375° for 20 to 25 minutes or until golden brown.
Melt butter in a skillet; add onion and saute until tender. Stir in flour, salt and pepper. Add macaroni and milk. Cover and bring to a boil. Reduce heat and simmer 15 minutes or until macaroni is tender, stirring occasionally. Add cheese and stir until melted (do not boil).
Boil sugar, butter, syrup, and milk together until it forms soft ball in cold water. Add other ingredients. Beat well.