HumbleIntelligence/food-ner-1-Million huggingface dataset:
Layer lettuce, crab meat, seasoning, sliced eggs, water chestnuts, onions, celery and peas in 9 x 13-inch pan. Combine mayo and Durkee sauce; spread over salad to seal. Cover tightly with foil and refrigerate overnight. Just before serving, toss in large bowl (add more mayo, if needed). Sprinkle with almonds. Makes 8 generous servings.
Crumble ground beef into large skillet and brown. Stir eggs, corn meal, corn,	milk and oil together. Pour 1/2 of batter into greased cast-iron skillet. Top with ground beef; follow with cheese, onions and peppers. Pour remaining batter over top. Bake at 350° for 45 to 55 minutes.
Cook broccoli according to directions on package. Drain. Pour drained broccoli back into cooking pan. Stir in cheese and half of the margarine until melted.
Mix by hand in above order. Pour into an oblong greased and floured pan. Bake at 350° for 30 to 35 minutes. Ice with following icing.
Mix dry ingredients; sift and add beaten egg, buttermilk and chopped onion and mix. Drop into hot fat and fry to golden brown. Drain on absorbent paper. Serve hot.
Boil water and add bouillon. Mix flour and milk; add to water. Stir constantly. Cook broccoli; drain well and add to soup. Simmer 1 hour. Add undiluted cheese soup and pepper just before serving.
Cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts. Spread in a greased jelly roll pan. Bake at 350° for 15 to 18 minutes. Sprinkle marshmallows evenly over cake. Cool.
Cook hen covered with water until tender (I use pressure cooker). Remove chicken from broth and pick off the bone. De-fat the broth by cooling in refrigerator overnight. Simmer the broth with the celery, green peppers and onions for 10 minutes. Add the noodles and cook until tender. Add chicken taken from bone, Worcestershire sauce, mushrooms, celery soup and cheese. Mix all well and pour into 9 x 13-inch pan. Bake 30 minutes.
Marinate overnight. Drain and put 1/2 cup mayonnaise and 1 teaspoon celery salt.
Beat egg whites. Add sugar and vanilla. Fold in crackers and nuts. Pour into 8 x 8-inch greased pan. Bake at 325° for 20 minutes. Cool. Top with Dream Whip or Cool Whip. Refrigerate.
Cook and stir onion and garlic in oil in Dutch oven until onion is tender. Stir in next 8 ingredients. Heat to boiling. Boil 2 minutes. Reduce heat, cover and simmer until beans are tender, about 2 1/2 hours. Remove ham butt and cut into pieces and return to soup. Whirl 2 cups of the soup in blender or food processor until smooth and remix with remaining soup. Serves 8.
Preheat oven to 325°. Heavily grease and flour a glass pie plate (9-inch), bottom and sides. This helps to make the crust. Put all ingredients into a blender; run just until combined. Pour into baking dish; sprinkle nutmeg all over the top. Bake for 40 minutes. Remove from oven; let cool slightly so pie sets. Excellent warm or cold.
Melt 1 stick butter or margarine. Add to 1 cup sugar and mix together. Add crushed pineapple. Beat eggs and add to mixture. Take crust off bread. Break up, add and mix. Sprinkle cinnamon on top. Bake at 300° to 350° for 45 minutes. Serves approximately 8.
Crumble like pie dough. Pat into a 13 x 9-inch pan. Bake at 375° for approximately 10 minutes. Let cool 1 hour.
Combine flour, sugar, baking powder, baking soda and salt. Add yogurt, milk and fruit. Fill prepared muffin tins (spray with Pam). Bake 18 minutes at 400°.
Cream together oleo, sugar, egg, oil and vanilla. Sift together remaining ingredients and fold into creamed mix, a little at a time. Drop on an ungreased cookie sheet by teaspoon. Flatten with a glass dipped in sugar. Add pecan to center of each cookie. Bake 10 to 12 minutes at 350°.
Combine all ingredients and mix well. Cover and refrigerate at least 6 hours before serving. Will keep up to 2 weeks.
Arrange greens on plate, along with chicken, apple and grapes. Drizzle with dressing and top with nuts.
Boil sugar, salt, butter and evaporated milk for 6 minutes. Put into a large bowl the chocolate bits, sweet chocolate, marshmallow cream and nutmeats. Pour boiling syrup over ingredients in bowl. Beat until chocolate is melted and pour into pan. Let stand a few hours before cutting. Store in a tin box.
Combine and hand blend the first 7 ingredients. Separately blend dressing, vinegar and curry powder. Mix all ingredients together and toss well. Cover and chill. Serve chilled.
Cream sugars, butter, eggs and vanilla until blended and fluffy. Add flour. Stir in oats and nuts. Bake at 350° for 7 to 10 minutes.
Cream together the sugar, butter, vanilla and instant coffee. Gradually add flour, mixing well. Stir in nuts. Chill for 1 hour. Form rounded tablespoonfuls of dough into balls. Place 1-inch apart on ungreased baking sheet. Bake in moderate oven at 350° for 12 or 15 minutes. Remove from baking sheet and roll each ball in powdered sugar. Makes about 20.
Mix ingredients and roll into small balls. Bake on ungreased cookie sheet for 10 minutes at 350°.
Fry bacon until crisp; remove and add onion and green pepper. Cook slowly until onion is soft and yellow. Add remaining ingredients and bacon. Bake in 13 x 9-inch casserole at 350° for about 30 minutes.
Defrost bread as per package instructions. Brown ground beef and sausage; drain off fat. Spread each loaf of bread dough to approximately 12 x 6. Spread each loaf with mustard. Add beef and sausage mixture between the two loaves. Then add a layer of ham, salami and American cheese to each of the loaves. Repeat layers until all ingredients are used up. Sprinkle with a little oregano. Overlap sides, seal and fold ends up tightly. Brush top with oil and sprinkle with a little more oregano. Bake for 30 minutes at 375° or until golden brown. Serve with spaghetti sauce if desired. Makes 2 strombolies.
Cream the margarine. Add sugars; beat well. Add the egg and vanilla. Add all dry ingredients and the pumpkin. Add 1 cup of chopped walnuts or raisins, if desired. With teaspoon, drop dough on greased cookie sheet, spreading into desired shape. Bake at 350° for 20 to 25 minutes, until firm and lightly browned. Cool on racks.
Brown hamburger; drain. Cook green beans according to package directions. Boil potatoes and mash. Mix hamburger, soup, green beans. Place in casserole dish. Place mashed potatoes on top and bake at 350° for 20-30 minutes. Shredded cheese could be sprinkled on top, if desired.
Mix ingredients together. Pat into a 9 x 9-inch pan and bake 20 to 25 minutes at 350°.
In large bowl, stir together 1 cup flour, sugar, onion, dill seed, salt, soda and yeast. In a saucepan, heat cottage cheese, water and butter until very warm (120°). Add to flour mix with the egg. Beat at low speed until moistened. Beat at medium speed for 3 minutes. With a wooden spoon, stir in enough flour to make a stiff dough. Cover with plastic film. Let rise until doubled, about 1 hour. With spoon, work dough enough to stir down. Turn into a well-greased 8-inch round, 1 1/2-quart casserole. Cover; let rise 30 to 45 minutes.
Mix dry ingredients. Cut in shortening. Add fruit to dry ingredients. Add beaten egg to milk. Combine mixture. Shape into loaf. Put into greased bread pans. Let stand for 15 minutes. Bake 30 minutes at 350°.
Mix sugar and syrup and bring to a boil. Remove from heat; stir in peanut butter until creamy. Add cornflakes and stir well. Press into a 9 x 13-inch buttered glass dish; let cool. Cut into squares and serve.
Mix all ingredients together and pour in pan sprayed with cooking spray. Bake at 350° for 45 minutes.
In bowl, beat eggs slightly. Add salt and sugar. Mix well. Add scalded milk slowly; add vanilla and nutmeg. Pour custard in a well-buttered 1-quart casserole and sprinkle a little nutmeg on top. Place in pan of hot water and bake at 350° for 30 to 35 minutes or until silver knife comes out clean.
Cream butter and cream cheese. Add flour. Make small balls out of dough (2 dozen) and chill for 15 minutes. Press balls into tin. (Use mini cupcake tin and grease.)
Whip separately whites and yolks of 5 eggs. Add 1/3 cup sugar to stiffly beaten egg whites. Mix 1 quart milk, 1 can Eagle Brand and 2 teaspoons vanilla. Add whipped yolks and fold in egg whites. Serve ice cold with sprinkled nutmeg.
Mix ingredients in order. Roll in small balls. Bake on greased cookie sheet at 375° for 10 to 12 minutes. When cool, roll in powdered sugar.
Bring water, cloves and cinnamon to a boil; add 3 tea bags and let steep, 5 to 10 minutes. Remove tea bags. Add sugar, orange juice and lemon juice. Remove cloves and cinnamon before serving.
Roll crackers into fine crumbs. Combine crumbs, melted margarine and sugar. Press firmly into pie plate. Chill for 45 minutes or bake at 375° for 8 minutes, until edges are browned. Cool.
Layer onions and crackers in greased casserole. Top with sausage and salts. Mix soup and milk and pour over meat. Top with cheese and pimento. Bake at 375° for 1 hour.
Combine crumbs, sugar and margarine. Press onto bottom of 9-inch spring-form pan. Bake at 350° for 10 minutes.
Mix pudding according to directions on box. Fold in Eagle Brand milk and Cool Whip. Layer wafers, bananas and pudding mix until all is used. Refrigerate about 2 hours before serving.
Mix all ingredients, except cucumbers, and dissolve. Pour over cold cukes. Keeps all winter in refrigerator. Makes 5 quarts. Keep adding cukes. Keep liquid no longer than 6 months.
Add egg yolks, one at a time, mixing well after each to condensed milk. Stir in lemon juice until mixture thickens. Pour into graham cracker crust.
Mix cracker crumbs and butter. Reserve 1/2 cup crumbs for topping; press remaining crumbs into 13 x 9-inch pan. Mix ice cream, milk and instant pudding. Pour over crust. Chill 3 hours (or overnight). Cover with topping; sprinkle with reserved cracker crumbs.
In a double boiler over low heat, combine chocolate, butter and milk. Mix together until smooth. In a large bowl, mix marshmallows and walnuts. Pour chocolate mixture over marshmallow-nut mixture; mix thoroughly. Line a 10 x 9-inch dish with waxed paper. Pour mixture into pan. Chill for about 3 hours. Chop into pieces.
Combine all the salad ingredients and toss with salad dressing. Chill for several hours before serving.
In a large heavy pot, fry bacon crisp and remove. Saute onion, garlic and celery until tender, using lid. Add water, drained beans, basil and parsley; simmer, uncovered, about 1 hour. Add tomato sauce, tomatoes, olive oil and some more water (if needed); cook until bubbly. Add pasta and bay leaf; cook until it's done. Salt and pepper to taste.
Mix peanut butter, brown sugar, butter and vanilla until smooth. Add powdered sugar a little at a time (you may not need the full pound) until smooth and spreadable. Spread in buttered 13 x 9-inch pan. Melt together over hot, not boiling, water the chocolate chips and butter. Spread over peanut butter mixture. Let set, then cut into squares.
Mix first 3 ingredients. Toss with apples and lemon juice. Place in pastry-lined pie plate. Dot with margarine. Cover with top crust. Seal and flute edges. Cut slits in top. Bake at 425° for 50 minutes or until lightly brown.
Saute onions in butter or margarine until clear. Spoon over top of carrots. Slice in velveeta as desired. Cook in oven at 350° until hot and velveeta is melted.
Dissolve jello in water. Add ice cream and stir until melted. Add other items and pour into a 9 x 13-inch pan. Refrigerate. Great as a dessert too.
Cream the butter. Add sugar, beaten eggs and sifted dry ingredients. Mix well. Form dough into 3 rolls. Chill for 4 hours. Cut in 1/4-inch slices and bake in slow oven at 300° until light brown.
Mix mayonnaise, onion, milk and seasonings well until smooth. Break or cut cauliflower into tiny flowerets and add with celery and peas to the dressing mixture. Toss lightly and chill.
Mix jello and water; add strawberries and stir well. Add pineapple and nuts and stir. Pour half of mixture into 9 x 13-inch pan. Chill for 2 hours or until it sets. Then spread with sour cream. Spoon remaining jello mixture over sour cream and chill several hours before serving. Let second half of mixture stand at room temperature.
Mix yeast, sugar and water or milk together and add flour and butter. Dough will be sticky. Let raise 1 to 1 1/2 hours. Punch and knead 1 1/2 cups of flour. Let raise 1 hour in loaf pan and bake until done.
Pick chicken from bones when it's cooked. Mix melted margarine and stuffing. Make one layer of crumbs and one layer of chicken. Pour over top the mushroom soup, diluted with chicken broth. Again add a layer of crumbs, chicken and cream of celery soup, also diluted with chicken broth. Sprinkle remaining crumbs on top and bake at 350° for 1 hour.
Heat milk; add sugar, flour and salt to beaten egg yolks, then add to milk and raisins. Cook until thick. Pour on baked pie shell and top with egg whites (beaten).
Dissolve Jell-O in 3/4 cup boiling water. Add 1/2 cup cold water. Set aside, at room temperature. Bake cake, as directed on box, in a 2 x 9 x 13-inch baking pan. Cool cake 20 to 25 minutes. Poke holes in cake (in pan), while still warm, with a large meat fork or toothpick (holes about 1 inch apart). Pour lime Jell-O into holes. Refrigerate cake while making topping.
Wash, salt and pepper fryer. Put in an 8 x 12-inch baking dish. Mix mustard, relish and margarine. Spoon over chicken. Sprinkle with paprika. Cook 1 hour at 350°.
Mix and cook on medium heat. After it starts to boil, do not stir. Bring to a soft ball. (Use a thermometer or place a drop or two into a cup of cold water. If it forms a soft ball, then remove from heat.) Add butter and vanilla. Do not stir. Let it cool for a while, then beat with a strong spoon until consistency is thick and hard to stir. Also, the color will turn dull. Pour into a greased platter. Cut into pieces when cooled.
Cook squash in salted water until tender. Drain, then combine squash with next 5 ingredients. Combine stuffing mix with melted oleo, breaking up larger pieces of stuffing mix, no need to pulverize. Cover bottom of 1 1/2-quart shallow casserole with one-half of the stuffing mix. Pour in squash mixture. Top with remaining stuffing mix. Bake 30 to 40 minutes at 350°.
Measure and sift all dry ingredients together. Add bananas and pineapple last. Stir cake mixture (don't beat). Bake at 350° in a loaf pan until a toothpick comes out clean.
Combine eggs, crumbs, juice, parsley, oregano, salt, pepper and garlic. Add beef; mix well. On wax paper or foil, pat meat to a 12 x 10-inch rectangle. Arrange ham atop of meat, leaving a small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll meat, using paper to lift. Seal edges and ends.
Cook broccoli without salt until barely tender. Drain and place in casserole. Mix eggs, mushroom soup, milk and mayonnaise. Pour over broccoli. Top with cheese. Bake 25 to 30 minutes at 350°.
Cook and drain broccoli. Add soup and cheese. Pour into 8 x 10-inch greased casserole pan. Add croutons and bake at 350° for 45 minutes.
Pour water over dates and cool. Cream shortening and sugar until light and fluffy. Add eggs and vanilla. Sift dry ingredients together. Add alternately with date mixture to creamed mixture.
Preheat oven to 350°. Blend all ingredients except eggs in a large mixer bowl. Add eggs one at a time; beat 1 minute at medium speed after each addition. Spread batter in a greased and floured 10-inch tube pan. Bake at 350° for 45 to 55 minutes or until cake tests done with a toothpick. Cool right side up about 25 minutes, then remove from pan. Frost, if desired.
Combine ingredients with enough French dressing to moisten. Season to taste with salt and Gebhardt's chili powder. Serve on crisp lettuce with additional French dressing. Garnish with crisp bacon.
Blend sugar and hot water into chocolate. Beat half of egg into chocolate mixture, then beat in remaining half of egg. Beat in butter, 1 tablespoon at a time. Blend in extract. (Frosting will be thin at this point.) Place pan in ice water and beat until spreading consistency. Spread on cake. Trim by placing nut halves on top and sides. Frosts top and sides of 2 (9-inch) layers.
In a small bowl, combine yogurt and sugar. Divide strawberries between 4 individual serving dishes. Drizzle with yogurt mixture. Yield: 4 servings.
Preheat oven to 400°. Heat oil in cast-iron skillet. When sizzling, add the tenderloins and brown on all sides. Place in the oven and roast for about 20 to 30 minutes. This tastes good with buttermilk biscuits and gravy.
Combine meat and garlic in large pot; cook over medium heat until brown, stirring to crumble meat. Wipe pan with paper towel to remove grease. Add tomato juice and all other ingredients except frozen vegetables. Cover and cook until potatoes are tender. Add frozen vegetables and cook approximately 20 minutes.
Stir the sugar, flour, eggs and milk together; bring to a boil. Simmer until pudding thickens, stirring constantly. Layer bananas and Nilla wafers in a bowl. Pour pudding over wafers and bananas. Chill in refrigerator.
Brown sausage and drain. Mix eggs, mustard and salt. Cut bread into 1/4-inch cubes. Stir bread and sausage into mixture. Spoon into greased 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 1 hour or until brown and firm in the middle. Yields 10 to 12 servings.
Cream well together the shortening and sugar. Add molasses, beaten egg and vanilla and beat. Add flour, spices and salt. Add water with dissolved soda into dry mixture and mix thoroughly. Add raisins or dates. Drop in long strips about 1/2 inch wide on greased cookie sheet. Sprinkle with sugar, if desired. Bake 12 minutes at 375°. Cut when cool. Make strips thick; makes 3 1/2 strips.
Peel and thinly slice onions. In 2-quart saucepan on medium heat, melt butter, add onions and pepper. Saute onion mixture until golden brown. Sprinkle with flour, stirring until flour disappears. remove from heat, add beef broth, stirring constantly. Return to heat and bring to boil. Reduce heat to low and cook, uncovered, for 30 minutes. Discard bay leaf. Taste. Add salt and pepper if needed. Toast bread. Put soup into individual dishes; arrange toast on top of soup, sprinkle liberally with Parmesan cheese and grated Gruyere or Swiss cheese. Place bowls 6 inches from heat, in preheated oven at 425°, until cheese turns golden brown. Serve. Will serve 6. Can be made ahead of time.
Bake pie crust for 8 minutes at 400°. Mix other ingredients except ham. Pour into pie crust. Put ham in. Bake for 1 hour at 350° (until knife cut comes out clean; may take longer than an hour).
Mix together. Bake 1 hour at 350°. Before serving, spread 24 ounces of sour cream on top. Garnish with chopped green onion tops and chopped tomato. Serve with Tostitos.
Mix well until moist. Reserve 3 tablespoons. Press remainder into bottom and sides of spring-form pan.
Cream the butter and sugar. Beat in eggs, one at a time. Sift dry ingredients together (save 1/2 cup for dusting). Add flour gradually. Add lemon extract, fruits and nuts by hand. Grease and flour 4 loaf pans. Bake at 300° for 45 minutes. Test after 40 minutes. Can be frozen and better if made 2 or 3 days in advance.
Combine sugar, cocoa and cream together in saucepan over medium heat. Stir constantly. When forms soft ball in cold water test, remove from heat. Add Marshmallow Creme and peanut butter. Pour onto greased plate. Cool; cut into squares.
Mix sugar, flour and cocoa together. Add water and cook until thickened. Add vanilla and butter. Serve warm over ice cream.
Grease and flour two (9-inch) pans or 13 x 9-inch oblong pan. Bake at 350° for 30 to 35 minutes. Melt sugar in heavy skillet. Remove from heat and slowly add boiling water, stirring constantly. Stir over low heat until all lumps are dissolved. Pour into measuring cup 1/4 cup caramel mixture and enough water to make 1 cup liquid cream shortening and sugar together until fluffy. Add eggs and beat thoroughly. Sift flour, baking powder and salt together. Add to shortening mixture alternately with caramel mixture.
Preheat oven to 300°. Combine crumbs, sugar and butter. Press on bottom of 9-inch spring-form pan. Reserves 10 caramels. In heavy saucepan, combine remaining caramels and 1/2 cup half and half. Over medium-low heat, cook and stir until melted and smooth. Stir in chopped pecans. Spread over prepared crust. Bake for 15 minutes.
Mix and spoon on cake while warm. Place in oven at 300° to 325° for 15 minutes. Serve plain or with whipped cream.
Boil sugar, 1 quart water and cinnamon stick for 5 minutes. Cool. Add remaining ingredients. Serve hot or cold.
Cream sugars and oleo. Combine with other ingredients and roll in balls the size of a walnut. Press with a fork. Bake at 350° until done.
Beat egg, add sugar, add softened oleo and cream and beat well. Add dry ingredients, with flour until stiff dough. Roll and cut into rounds, sprinkle with sugar. Bake 6 to 8 minutes in 350° oven.
Place cut up chicken pieces in baking pan. Cover with foil and bake at 350° about 1 hour. Slice both sausages and bake same time as chicken but for only about 30 minutes. Drain fat from chicken. Drain fat from sausages and discard.
Cream butter and sugar until light as a feather. Add eggs, one at a time, and beat thoroughly after each. Add flour, slowly, beating well. Add flavorings. Bake in a large greased and floured tube pan for 1 hour and 15 minutes to 1 1/2 hours at 350°. Do not open door before at least 1 hour.
Preheat oven to 350°. Mix hash brown potatoes with the margarine, soup, sour cream, milk, onions, cheese, salt and pepper. Spoon into greased 9 x 13-inch pan. Mix crushed cornflakes with melted margarine and spread evenly over the top of the potato mixture. Bake for 45 minutes. Serves 12.
Soak cucumbers in ice water for 3 hours, then cut into spears. Mix vinegar, sugar and salt (red pepper to taste). Pack spears tightly in jar; boil vinegar, sugar and salt (pepper to taste). Pour over cucumbers, seal and seat in hot water bath for 5 minutes.
Combine first 5 ingredients in a large bowl. In a saucepan, melt marshmallows into Eagle Brand over very low heat until smooth. Add to first 5 ingredients, mixing and kneading until mixed thoroughly. Pack in the cracker box that has been lined with waxed paper. Store in refrigerator, removing portions as needed.
Preheat oven to 350°. Line the bottom of 2 loaf pans with aluminum foil and spray with Pam. Mix dry ingredients. Add eggs and oil. With slotted spoon, dip berries out of juice and add to mixture. Bake in 7 loaf pans at 350° for 1 hour. Cool 15 minutes in pan. Carefully turn out of pans and cool completely.
Unfold 8 crescent rolls. Place cheese, ham and one asparagus spear on each piece of dough. Roll up and spear with toothpicks. Bake 20 minutes at 375°.
Fry hamburger, stirring and separating into chunks. Add garlic, salt and pepper while frying. Add onion; fry until hamburger is no longer pink. Add flour, stirring constantly until mixture is thickened. Mix 1 cup milk and 1 cup water together. Pour milk and water mixture into hamburger mixture, stirring all the while. If mixture is too thick, add more water until desired thickness. Serve over rice or pasta.
Place 1/2 lettuce in 9 x 12-inch dish. Cover with half of onion, celery, green pepper and frozen peas. Repeat layers. Spread mayonnaise, mixed with sugar, over lettuce. Top with cheese. Place in refrigerator overnight. Delicious.
Preheat oven to 350°. Push wonton wrappers into bottom of mini muffin pans. Mix all ingredients. Place approximately 1 teaspoon of mixture into each wrapper. Leave wrappers open. Bake 12 to 15 minutes, until wonton wrappers have light brown edges.
Cream oleo, eggs and sugar. Add remaining ingredients. Mix well. Pour in angel food cake pan. Bake at 275° for 2 hours. Do not invert pan. Cool upright. When cooled, invert.
Place vegetables in shallow 3-quart baking dish. In small bowl, combine remaining ingredients. Pour over vegetables. Refrigerate 6 hours or overnight. Stir occasionally.
Combine all ingredients. Toss together lightly. Chill well. Makes 4 to 5 servings.
Preheat oven to 350°. Prepare rice according to pkg. directions. Add margarine, stir until melted. Add corn and soup. Put in greased 4- qt. casserole dish. Top with cheddar cheese. Bake for 30 to 40 minutes. Serves 6.