HumbleIntelligence/food-ner-1-Million huggingface dataset:
Draw a 10-inch (25 cm) circle on greased foil, which has been placed on a baking sheet. Pile meringue mixture inside the circle. The meringue will spread out a bit while baking. Smooth the top to ensure it is all the same height. Bake in a preheated oven at 220° for two hours. After baking, turn off heat and let Pavlova cool in oven without opening the oven door. Assemble just prior to serving. Spread whipped cream on top of Pavlova. Place fruit on top of this in a decorative manner. Sliced kiwis and strawberries are always good tasting, but the true Pavlova is topped with passion fruit pulp. Serve the passion fruit pulp in a bowl, to be added on top, as it looks gooey and has an orange color with black dots. Its flavor is unusual.
Mix tentacles, parsley and garlic and brown for 10 minutes. Add 2 tablespoons breadcrumbs and chopped anchovy fillets with a pinch of salt. Fry a few minutes longer. Take off burner and allow to cool. Beat eggs and add to mixture. Fill the calamari cavities and close with a toothpick. Put in baking pan with about 1 to 2 tablespoons oil. Cover and cook 30 to 40 minutes at 350°. Ten minutes prior to removal, uncover to brown.
Have chicken broth boiling. Roll out dough, a little at a time as thin as possible. Cut into strips and drop into boiling broth. Repeat until all dough is used. Cook until dumplings are done. Add black pepper to taste.
Trim crust from bread and butter each slice. Arrange 8 slices, buttered sides down, in bottom of well buttered rectangular baking dish. Cover with 8 slices of cheese; top with remaining slices of bread, buttered side up. Combine eggs, milk, salt and pepper; pour over bread. Cover and refrigerate overnight. Bake in pan of hot water in moderate oven (350°) for about 1 hour, or until puffed and browned.
Boil the broccoli. Boil the chicken. Save broth. Put broccoli in a square casserole. Shred the chicken and add to the broccoli. In a saucepan, mix cream of chicken soup and chicken broth to dilute, then add cornstarch and water mixture to thicken. Add mayonnaise. Simmer 15 minutes. Pour over chicken and broccoli mixture. Top with cheese and bake at 350° for 30 to 40 minutes.
Heat all ingredients in a large stainless steel pot or in crock-pot. Do not boil.
Peel sweet potatoes. Carefully slice lengthwise into slab about 1/2-inch thick. Heat butter and margarine in large frying pan. Place a single layer of potato slices into pan. Sprinkle with sugar and turn over. Fry sugar side down until brown. Sprinkle with sugar; turn potatoes and fry other side until brown.
Make a very dark roux with flour and oil, stirring all the time. Add onions, garlic, bell peppers and celery. Stir well. When wilted, add tomatoes and water. Salt and pepper. Let come to a boil, then turn to medium heat and add okra and crab boil. Let simmer 45 minutes. Add shrimp, crab meat and oysters. Simmer slowly for 20 minutes. Turn off heat. Add green onions and parsley. Serve over rice.
Salt cubed eggplant and let it rest for about 10 minutes to remove bitter juice. Place in pan; cover with water and bring to a rapid boil. Cook for about 10 minutes until soft. Drain. Combine eggplant with Tahini sauce. Add seasoning. Garnish with parsley.
Boil the macaroni in water until tender; drain thoroughly. Stir in butter and egg. Mix the dry mustard and salt with 1 tablespoon of hot water; add to milk and set aside. Add the cheese to the macaroni, reserving enough cheese to sprinkle on top. Place into a greased casserole dish. Pour the milk mixture over all. Sprinkle with the reserved cheese. Bake in a preheated 350° oven for 45 minutes, or until custard is set.
Preheat oven to 350°. Trim crust from bread and flatten with rolling pin. Blend cheese until smooth. Add Worcestershire sauce. Spread evenly on each slice of bread. Drain asparagus on paper towels. Roll one spear of asparagus in each slice of bread. Dip in butter to coat even or brush butter over roll. Place on cookie sheet side by side, seam down. Bake 15 to 20 minutes or until brown. Cut in thirds and serve hot. Makes 60.
Boil first four ingredients for 1 minute. Remove from heat and add remaining ingredients. Mix well and drop by spoonful on wax paper. Allow to dry. Enjoy. Also good chilled.
Put dry ingredients in large jar. Add warm water and whip. Add oil. Add vinegar last. Keep in cool place.
Grease and lightly flour 9 x 9 x 2-inch baking pan. In a small mixer bowl, combine all ingredients and 1/2 teaspoon salt. Beat with electric mixer until combined. Beat 2 minutes on medium speed. Turn into pan. Bake in a 350° oven for 30 minutes or until done. Cool.
Mix orange juice, apple juice and lemonade together. Place over low heat. Add sugar and spices. Stir in boiling water and tea. Heat, but do not boil. Makes 20 to 25 servings.
Mix all ingredients together and form into small balls. Place on ungreased cookie sheet. Mash balls gently with a fork. Bake at 350° for 10 to 12 minutes. Will be very crisp, so cool before removing from cookie sheet.
Mix all together. Put in refrigerator until chilled. After chilled, make into balls or fingers, then cook at 300° or more for 20 minutes. After you cook them, roll in powdered sugar.
Cook sausage until browned. Separate crescent roll dough into eight triangles. Place dough into an ungreased 12-inch pizza pan. Press dough over bottom and sides of pan to form a crust; seal perforations. Spoon sausage over crust. Add potatoes. Sprinkle Cheddar cheese over pizza.
Preheat oven to 350° or 375°. Open can of crescent rolls and separate them. There should be 8 triangles. Cut the slices of cheese in half. There should now be 8 rectangle slices of cheese. Place one cheese slice on one crescent. Place one hot dog onto one crescent roll and roll up. Follow these steps for the remaining 7 turkey hot dogs.
Grease and flour sheath pan. Preheat oven to 350°. Mix cake mix and jello. Add rest and beat well. Bake 30 to 40 minutes. When cool, frost with 1/4 box of frozen type strawberries and 1/4 stick butter. Add powdered sugar until thick enough to spread.
Place pork chops in shallow baking dish. Cover with sliced apples. Pour apple juice on top; sprinkle with cinnamon. Cover and bake at 350° for 1 hour. Take cover off and bake additional 15 minutes.
Combine all ingredients. Bake at 350° for approximately 45 minutes to 1 hour, depending on size of baking dish.
Layer all ingredients in 9 x 13-inch dish in order given. Cover with plastic wrap, then foil. Refrigerate until serving. May be prepared a day before serving.
Cook eggplant in salted water only until tender; drain and stir into sauteed (fry) celery and onion. Remove heat; add egg and milk. Mix in crumbs and cheese. Pour into a baking dish; dot with butter and sprinkle a little bit of crumbs and cheese on top. Bake 30 minutes at 350°.
Put a generous	sprinkling of tenderizer on one side of the roast for half hour, then on the other for half hour. Marinate roast in	the remaining ingredients in refrigerator overnight.	Turn once before bedtime. Cook either in foil, wrapped tightly, or in roaster, covered,	at 200° for 4 or 5 hours. Allow to cool before slicing or	take back to the butcher for slicing, if very thin slices are preferred.
Dissolve Jell-O in water. Add next 3 ingredients. Chill until slightly thickened and fold in pecans. Chill until firm. Beat cream cheese and sour cream until smooth and spread on Jell-O mixture.
Seed tomatoes. Cut with 2 knives until fine pieces are achieved. Slice olives. Add to tomatoes. Make Jell-O, less 1/4 cup water. Add to tomato mixture and chill until set.
Cook first 4 ingredients about 15 minutes over medium heat. Turn off heat and leave on the stove eye. Add vanilla and marshmallows. Stir until melted. Add all other ingredients and pour into dish or pan. Let cool.
Cook chicken Rice-A-Roni and cool to warm. Prepare all vegetables and cut artichokes. Gently mix all ingredients in big bowl. Put into 2 quart bowl to serve. Chill 5 to 6 hours. Serves 10-12.
Crumble Oreos (1 package). Mix in slightly softened ice cream, Cool Whip and pecans. Spread in a large 13 x 9-inch pan and freeze. Serve in squares with chocolate syrup and a cherry on top.
Marinate roast 2 to 3 days in the remaining ingredients. Place roast and marinade in Ziploc bag. Turn twice a day.
Preheat oven to 325°. Combine rice (minus packaged seasonings) and water in 2 quart saucepan. Cover; cook for 12 minutes or until water is absorbed.
Pour soup mixture over all. Bake, covered, at 350° for 2 hours. Season to your taste.
Boil chicken; reserve broth. Chop chicken; set aside and boil noodles in broth. Salt onion and bell pepper; add Ro-Tel and pimento. Cook until bubbling; reduce heat. Chop cheese in small pieces; add to Ro-Tel mixture. When cheese melts, add chopped chicken. Drain noodles and add to Ro-Tel and chicken mixture. Simmer for 15 minutes.
Boil vinegar, water and salt for 10 minutes. Pack washed okra in pint jar. Place dill, garlic and hot peppers in each jar. Pour hot mixture over okra in jars to cover. Seal and allow 3 weeks to pickle.
Cut chicken breasts into thirds. Marinate 30 minutes to 1 hour in yogurt mixture. Roll in crumbs. Fry in salad oil. Serve with lemon wedges.
Put ribs in slow cooker. Mix barbecue sauce (shake bottle well) with vinegar and water. Mix well and pour over ribs. If this is not enough for meat, add a little more to your sauce. Cook in slow cooker on medium or low until done.
Place the bacon, beef, 1/4 cup butter and mushrooms in a large frying pan. Sprinkle the flour and some pepper over mixture. Gradually add the milk. Cook until thick. In another pan, scramble 1 dozen eggs. Add dash of salt, 1/4 cup butter and the evaporated milk. Layer in 10 x 10 x 2-inch casserole dish, eggs first, then cover with meat mixture. Alternate until all is used, ending with meat mixture. Sprinkle remaining mushrooms on top. Bake, uncovered, in Corning glass dish at 270° for 45 minutes.
Put 2 cups bran into a large bowl. Pour boiling water over it and let stand while assembling other ingredients. Mix in melted shortening. Mix remainder of the bran with sugar, eggs and buttermilk. Sift together the flour, soda and salt. Combine all ingredients. Cover and store in refrigerator overnight. Bake as much as desired in muffin tin in a 400° oven for 20 minutes.
Cook bacon and onion together. Don't brown onions. Put into crock-pot; add beans and other ingredients. Simmer on high 1 hour.
Mix together brown sugar, cinnamon, ginger and salt. Add pumpkin and eggs. Stir together and add milk; stir until blended. Pour into unbaked pie shell. Bake at 425° for 15 minutes, then at 325° to 350° for 30 minutes or until set.
Combine all ingredients except flour. Alternate flour with liquid mixture until thick dough is formed. Roll out dough to 1/4-inch thick. Cut into shapes. Place on cookie sheet and bake at 300° for 15 to 20 minutes or until brown.
Mix Kool-Aid, sugar and water. Add pineapple juice. Pour into punch bowl. Just before serving, add ice and ginger ale.
Brown the sausage; set aside. Blend eggs and milk together. Add bread cubes, cheese, dry mustard and sausage. Mix well and cover with foil and refrigerate overnight. Bake 45 minutes, covered, in a 9 x 13-inch baking dish. Uncover and bake 15 minutes more. Serves 6 to 8.
Slightly freeze loaf of bread. Trim crusts and roll each slice of bread between 2 sheets of waxed paper until very thin. Spread cream cheese, place a piece of asparagus in center and roll up. Place on cookie sheet, seam side down. Brush lightly with melted butter and sprinkle with cheese. Bake at 450° for about 10 minutes or until golden brown.
In a five-quart saucepan over medium-high heat, saute celery and onions in margarine until vegetables are tender crisp. Add broth, potatoes, salt, pepper, and cayenne pepper. Bring to a boil. Reduce heat to low. Once it's simmering, cover and cook 10 minutes until potatoes are tender. Stir in turkey. In medium bowl gradually add milk to cornstarch. Stir mixture into soup. Increase heat to medium, and cook 6-8 minutes longer until mixture thickens.
Cream sugar and eggs; add vanilla. Add flour which has soda and salt added. Add fruit and nutmeats. Bake in large cookie sheet at 350° for 25 to 30 minutes. Let cool and ice.
Combine first 6 ingredients in container of an electric blender or food processor; top with cover and process until mixture resembles coarse meal. Brush chicken with honey (lightly); dredge in oat mixture. Place drumsticks on a rack in a roasting pan. Bake at 400° for 15 minutes. Turn drumsticks and bake an additional 20 minutes or until chicken is tender and golden. Yield: 4 servings (240 calories per serving).
Melt margarine in 9 x 13-inch pan. Add all other ingredients and mix. Bake at 350° for 45 minutes. Serves 8.
Reserve 1/2 cup broth and soup. Mix remaining ingredients and bake in a 13 x 9-inch greased pan for 1 hour at 325°. When done, pour soup, thinned with broth, over casserole and let stand for 5 to 10 minutes. (Soup and broth should be warmed.)
Prepare macaroni according to package directions. Drain and rinse. Combine all ingredients. Chill thoroughly. Toss salad before serving. Makes 6 to 8 servings.
Cut pickles in small slices or sticks. Put in large bowl. Boil next four ingredients for 5 minutes and pour over pickles. Leave uncovered overnight.
Put a few pecan chips in crust. Mix Cool Whip, cream cheese and 10x sugar together and pour in crust. Put cherry pie filling and nuts on top.
Combine egg, oil and milk. Add to flour gradually. Add salt. Beat with rotary beater until smooth. Divide cauliflower into flowerets. Cook in salted water until tender. Drain well. Dip flowerets in batter. Fry in 375° deep fat until lightly browned. Yields 4 to 6 servings.
Combine first 5 ingredients; add salt and place small mounds the size of a garlic head on buttered baking dish. Bake in a very moderate oven (300°) for 30 minutes.
Mix all ingredients except pecans. Chill, serve on bagels, toast or other sweet breads. The cheese mixture can be shaped in a roll in waxed paper, then rolled in the chopped pecans.
In a large bowl, cream together cream cheese and confectioners sugar; add sour cream, vanilla and almond extract. Set aside.
Sift flour once. Add baking powder and salt and sift again. Combine egg yolks and milk. Add flour, beating until smooth. Add butter. Fold in egg whites. Bake in hot waffle iron.
Combine pineapple, strawberries, bananas, orange juice concentrate, sugar and ginger ale in freezer container. Mix well. Freeze until firm. Thaw slightly before serving. May substitute Sprite for ginger ale. Yield: 10 servings.
Into saucepan, combine sugar, cornstarch, salt, water and 2 cups blueberries. Cook, stirring over medium heat until thickened. Remove from heat; add butter. Place 2 cups blueberries in shell and pour warm filling over all. Chill. Serve with whipped cream or ice cream.
Quickly brown pork chops at 425° in electric skillet. Add rice, soup mix and water. Bring to a boil. Cover and reduce heat. Simmer for 35 to 40 minutes until rice is tender.
Place all vegetables on a lightly greased piece of aluminum foil. Dot with butter and sprinkle with spices. Fold aluminum into secure packet. Cook on grill 20 to 30 minutes or until vegetables are tender.
Mix all of the ingredients. Drop on greased cookie sheet. Bake at 325° for 15 minutes.
Add hamburger meat to sausage. Blend onion and pepper. Pulverize ingredients and blend together and add to meat. Rinse out catsup bottle with water and add to chili and cook until done or gone. (Darrel could never make a small pot of chili. Always plenty for whatever and sharing with whoever. Never spoils, but disappears quickly.) Excellent over Fritos and topped with Cheddar cheese!
Pour 1/4 cup boiling water over oatmeal and margarine; let stand 20 minutes covered. Add sugars, eggs, flour, soda, salt and nutmeg. Grease and flour long dish and bake at 350°.
Cut butter into flour until crumbly. Stir in 3/4 cup nuts. Press into bottom of pan (13 x 9 x 2-inch). Bake at 350° for 20 minutes. Cool (place in freezer for 20 minutes). In a small bowl, mix the cream cheese until fluffy. Beat in powdered sugar and 1/2 of Cool Whip. Spread over cooled crust. Chill (place in freezer for 20 minutes).
Combine the flour, salt and pepper. Coat the chicken breasts with flour mixture. Heat the oil and butter in a large skillet and brown the chicken on both sides, about 10 minutes. Lower the heat and continue to cook the chicken until it is cooked and tender, about 20 to 30 minutes. Remove to a serving platter and keep warm.
Layer pie filling on bottom of 9 x 13-inch pan. Layer pineapple on top of cherries. Sprinkle chopped nuts over pineapple. Sprinkle dry cake mix over all. Sprinkle coconut on top and bake at 325° for 45 to 60 minutes.
If available, use 1 chocolate flavored pie crust, otherwise use regular crust to bake.
Cook beef separately until well done, seasoned to taste with salt and pepper. Using the broth from the beef, add vegetables, cabbage, macaroni and potatoes. Cook slowly until all ingredients are well done. Then add tomato juice for color. Increase ingredients according to size of family.
Combine all ingredients. Pour into casserole dish. Bake at 350° for 45 minutes. Quick and easy.
In casserole, layer the cabbage, ground beef, mixed with rice and diced onion, and salt and pepper. Pour over layers the tomato soup, mixed with tomato sauce and beef flavoring. Bake for 45 minutes to 1 hour at 350°, covered.
With greased hands, spread dough (one loaf) in greased cookie sheet. Beat together eggs and spices. Spread 1/2 on dough, then top with 1/2 cheese and pepperoni, covering dough completely. Roll up, pinch ends and place in greased bread pan. Repeat with other loaf. Brush top with beaten egg. Bake at 350° for 25 minutes, then at 325° for 10 minutes. Everyone loves this!
With hands, mix sugar, coconut, vanilla, oleo and Eagle Brand milk. Roll into balls; let freeze. Melt chocolate in a double boiler. Melt paraffin and pour into chocolate. Dip balls into chocolate mixture and put on waxed paper to cool.
Saute margarine, mustard, onion and Worcestershire sauce for about 15 minutes. Refrigerate until spreadable, 2 to 3 hours. Remove rolls from tin; slice in half. Place sauce on both sides. Place ham on bottom half. Sprinkle cheese over the ham. Place biscuits back together in tin. With knife, separate the rolls. Wrap tin of biscuits in heavy foil. Bake at 350° for 20 to 25 minutes.
Stir orange jello, tapioca and water until thick. Cool. Add mandarin oranges and 1 tub cool whip. Refrigerate. Serves 10 to 12.
Cream butter and sugar. Add beaten eggs. Then add flour, vanilla, salt, syrup and pecans. Mix well. Pour into unbaked pie shell. Bake 60 minutes or until firm at 350°.
Dissolve gelatine in 1 1/4 cups of hot water. Add to soup and heat to boiling in pan. Add 2 packages of cream cheese; mix and cool slightly. Beat in mixer until smooth. Add mayonnaise, celery, onions and shrimp. Pour into mold and chill until set. Enjoy!
Beat eggs slightly. Add sugar and salt, then add the scalded milk. Last, add the vanilla. Pour into a pie shell and sprinkle with nutmeg. Bake at 325° to 350° for about 45 minutes or until a table knife comes out clean. (Don't let the pie bubble.)
Mix peaches, honey and cornstarch well and heat on stove until mixture thickens a bit. Cool and put in container and freeze until needed. Peaches are preserved by the honey and will not darken.
Mix together as listed. Serve with round rye bread. Scoop out middle and tear in chunks. Fill center with dill dip. Put pieces of bread around bread on serving tray.
Mix pineapple and pudding mix, stirring until thick. Fold in Cool Whip. Pour in crust and chill.
First soak cucumbers and lime in 2 gallons water for 24 hours. Don't use aluminum container. Rinse thoroughly. Soak in fresh ice cold water for 3 hours. Next put spices in bag and add to sugar, vinegar, salt and food coloring. Soak cucumbers in vinegar solution 12 hours over overnight. Cook gently about 45 minutes until cucumbers lose their white look. Pack in sterilized jars and seal. Makes 10 to 12 pints.
Mix peanut butter, powdered sugar and margarine. Make into balls, refrigerate overnight. Melt paraffin and chocolate chips. Stick a toothpick into a peanut butter ball. Dip in chocolate mixture, leaving the top plain to resemble a buckeye. Set on waxed paper to dry. I usually double the paraffin and chocolate chips (24 ounces). Spread a thin layer on bottom and top of peanut butter mixture. Its a lot quicker. It makes 2 large pans full. Makes up like Reeses cup instead of buckeyes.
Cream sugar and butter, then add mashed bananas and salt. Add flour and milk alternately, then add eggs. Beat well, then add vanilla. Grease and flour two 8-inch cake pans. Pour evenly in the pans. Bake 35 minutes at 350°. When cool, you may put the Banana Cake Icing on it.
Cream butter and sugar. Add the whole eggs, one at a time, beating well after each egg. Stir in milk and flour. Beat until smooth and thoroughly mixed. Fill well-greased and floured cake pans 2/3 full. Bake in preheated 375° oven 25-30 minutes.
Mix mustard and vinegar until smooth. Add sugar to eggs and beat until smooth, using rubber spatula. Add vinegar and mustard mix to egg and sugar mix. Blend well.
Slow boil for 2 to 3 hours or until ready to put in jars. Makes 10 to 12 pints.
In a small ovenproof bowl or custard cup, sprinkle gelatin over water. Set the bowl into 1-inch of hot water in a saucepan; let stand until gelatin dissolves. Remove bowl from the water and let the mixture cool for about 1 minute. Whip the cream until almost stiff, then add the dissolved gelatin, salt, vanilla and sugar; continue to whip until cream is stiff. Cover and refrigerate. Just before serving, beat with a spoon to blend. Makes 2 1/2 cups.
Combine salt, garlic salt and 1/2 teaspoon chili powder. Rub on roast. Cover all areas. Roast at 325° for 2 hours. In saucepan, combine jelly, catsup, vinegar and chili powder. Bring to a boil. Reduce heat; simmer 2 minutes. Set aside. Fifteen minutes before roast is done, brush roast with sauce or spoon over. Mix pan drippings with remaining sauce and serve with roast.
Bring first 2 ingredients to a boil and cool. Bring next 2 ingredients to a boil and cool. Add the orange juice and lemonade to the tea mixture. Add the sugar mixture, tea mixture and brandy together. Freeze and stir every few hours. When serving, add 7-Up to mixture to desired consistency.
With mixer blend Bisquick, eggs and brown sugar. Fold in pecans and vanilla. Pour batter into greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 30 to 40 minutes or until it tests done. Cool and cut into squares. (Makes a chewy, moist bar cookie; really easy.) More of a bar cookie than a cake.
Chop artichoke hearts and green chilies. In a mixing bowl, combine artichokes, chilies, cheese, mayo and mustard. When ready to serve preheat oven to 350°. Split English muffins and spread mixture on each half. Bake for 30 minutes until browned. Cut each half into quarters to serve as bite-sized pieces. May be baked in a shallow round baking dish as a hot dip served with crisp bread or tortilla chips.
Cook onion, green pepper and celery in butter until tender. Mix with clams and remaining ingredients. Fill greased ramekins or scallop shells and bake at 350° for 20 minutes or microwave until hot. Serves 6.
Cook squash and onion. Add salt and pepper; drain and add oleo and 1/2 of stuffing mix. Mix well. Add other ingredients. Put squash mixture into greased pan and sprinkle remaining herb seasoned stuffing mix on top. Bake in 375° oven for 30 minutes.
Save 1 cup of flour to mix with fruit and pecans. Mix 1 cup of flour with fruit and pecans. Mix all other ingredients together, then pour in with the floured fruit and pecans. Pour into greased pan and cook for 3 hours at 250°.
Brown beef in large skillet, drain off fat. Stir in vegetables, rice, soup, water and soy sauce. Heat to boiling. Pour into a shallow 2 quart baking dish. Bake at 375 degrees for one hour or until rice is tender. Top with noodles and bake two minutes longer. Makes 6-8 servings.
Mix chicken, soup and vegetables in ungreased casserole dish. Mix Bisquick, egg and milk and pour over top of mixture. Bake at 350° for 25 to 35 minutes.