HumbleIntelligence/food-ner-1-Million huggingface dataset:
Flake salmon; blend in egg. Stir in liquid from salmon and milk. Add remaining ingredients. Spoon lightly into greased 9 x 5 x 3-inch loaf pan. Bake at 350° for 45 minutes. Makes 4 servings.
In skillet, cook bacon until crisp. Remove bacon; crumble. Discard all but 2 tablespoons drippings. Cook pepper and onion in drippings until tender. Prepare dinner as directed on package. Add bacon, pepper and onion; heat thoroughly. Gently stir in chicken.
Cook flour and milk, stirring carefully until very thick (burns easily). Allow to cool, then beat until creamy. Mix butter, sugar and vanilla in separate bowl until fluffy. Add to cool mixture.
Mix together fresh ham, smoked ham, milk, bread crumbs and egg like a meat loaf. Mix brown sugar, water, vinegar and brown sugar. Bake at 350° for 1 hour, basting frequently during baking.
Mix dry ingredients in bowl. Make 3 wells in mixture: large one for oil, medium one for vinegar and small one for vanilla. Pour water over all and mix thoroughly with a fork. Bake at 350° for 30 to 35 minutes. Put in ungreased 8-inch square pan. For oblong pan, double recipe.
Mix and put in freezer for later use. When taken out, add two 28 ounce cans ginger ale. Makes 40 (4 ounce) servings.
If you have fresh tomatoes, cook them well and beat them up with a mixer. Do not puree them, however. If you use the canned tomatoes, beat them in the same manner. Leave some of the chunkies. Cook the tomato mixture and spices for 16 minutes. Cool the mixture down and pour in the milk. Fold the cream cheese in; stir it until it is the consistency you want. Do not leave the chunks of cheese floating around. Mix until it is homogeneous. Watch out for the tarragon. It will overwhelm you.
Melt butter and blend in flour. Add milk and broth gradually stirring constantly. Bring to a boil. Keep stirring, cook until thickened. Lower heat. Stir in remaining ingredients, one at a time. Simmer 10 minutes, stirring occasionally until heated through. Serve over rice, toast or patty shells. Serves 6.
Slice crescent rolls into triangles. Spread mustard on dough. Roll wieners in dough. Bake at 400° until brown.
Mix all ingredients in a shaker bag. Wash potatoes and cut into wedges. Place several wedges at a time into shaker bag and turn to coat well. Place potatoes in a single layer in a large baking dish. Melt 1 stick margarine and drizzle over potatoes. Bake in 400° oven for 35 to 40 minutes.
Mix butter, soup and milk in a 13 x 9-inch pan. Add cooked noodles, ham and broccoli. Bake at 350° for 30 minutes. Remove from oven and sprinkle with grated cheese. Return to oven until the cheese is melted.
Pare, core and quarter apples, then halve each quarter crosswise to make chunks (approximately 7 cups) or use pie sliced apples. Place in large bowl. Combine sugar, flour, and nutmeg in cup. Sprinkle over apples; toss to coat well; spoon into pastry shell, drizzle with lemon juice.
Mix and bake in iron skillet that is well-greased and hot at 450° for 20 to 25 minutes or until brown.
Melt butter in pan. Add scallions and flour. Stir for 3 minutes. Add rest of ingredients and simmer. Great over various meats (especially chicken).
Combine ingredients in saucepan and cook until thick. Remove from heat and fold in 1 cup crushed pineapple. Pour into baked pie shell.
Drain liquid off salmon; save. Combine salmon, egg, onion and flour. Add 2 tablespoons salmon liquid. Form into small patties and shallow fry in hot oil until golden brown (about 5 minutes). Serve with tartar sauce. Makes 4 to 6 servings.
Heat sugar, flour, salt and milk Add egg yolks and mix. Add butter and chocolate; mix well. Add vanilla when thickened. Top with meringue.
Peel apples. Slice and fill a 1 1/2-quart baking dish. Mix remaining ingredients except butter and pastry and sprinkle over apples. Dot with butter. Cover with pastry and bake in a moderate oven (350°) for 45 minutes.
Preheat oven to 425°. In a large mixing bowl, combine eggs, salt and milk. Blend in flour. Set aside for 15 minutes. In a heavy skillet over medium-high heat, saute sausage. Distribute drippings among eight 3-inch pie tins. Pour a thin layer (about 1/4-inch) of batter into each tin. Bake for 5 minutes or until set. Add sausage; top with remaining batter. Bake for about 25 minutes or until puffed up and brown; serve at once.
Place sausage and water in a 10-inch skillet. Cover and cook over low heat for 3 minutes. Remove cover; increase heat to medium and cook until brown and water is evaporated. Prepare batter. Beat eggs with whisk; add milk and blend well. Add remaining ingredients and blend well. Pour 1/4 cup sausage drippings in an 11 x 7 x 1 1/2-inch baking dish. Arrange sausage links on bottom of dish. Pour batter over all. Bake in a 425° oven for 30 minutes.
Roll out dough and cut into approximately 4-inch squares. Place 1 tablespoon pizza sauce in center of each square. Add toppings and cheese as desired. Fold square to form triangle; moisten edges of dough and press to seal. Fry in oil over medium to medium-high heat approximately 3 minutes each side or until golden brown.
Cream butter, sugar, egg yolk, vanilla and dry ingredients together. Pat thin into a well-greased baking pan. Pour egg white over and pat in finely chopped nuts.
Thaw and drain broccoli. Combine all ingredients except Jiffy mix and stir. Add Jiffy mix last. Stir. Pour into 9 x 13-inch greased pan. Bake at 400° for 25 minutes.
Place all ingredients in a blender container. Blend for 7 minutes. Butter a 10-inch pie plate (clear glass ovenproof is best). Pour mixture into pie plate and sprinkle top with cinnamon. Bake at 325° for 1 hour or longer (bottom should be nicely browned). Cool and refrigerate. If strawberry, cherry or blueberry topping is desired, eliminate cinnamon and pour topping over cool pie.
Heat oven to 350°. Melt 1 stick butter in a 9x13 inch baking dish. Mix ingredients with spoon in a large bowl. Pour over melted butter but do not stir.
Blend first 3 ingredients and add pecans. Press into 9 x 13-inch baking pan. Bake 20 minutes at 350°. Cool thoroughly.
Mix all ingredients, except crackers, and place in a baking (greased) casserole dish. Sprinkle top with crushed cracker crumbs. Bake in preheated 350° oven for 35 to 40 minutes.
Preheat oven to 350°. Cook potatoes in boiling salted water until tender. Peel and mash. In skillet, heat butter. Saute onions and mushrooms until tender. Add to potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend. Add enough matzoh meal so mixture can be shaped into large patties. Season to taste. Shape into 12 patties. Beat well 1 egg. Brush on both sides of patties. Place on greased cookie sheet and bake 45 minutes or until lightly browned. Serve with Vegetable Gravy.
Blend cream cheese and milk in a bowl. Add sour cream and pepper; mix well. Stir in dried beef, onion and green pepper. Spoon into ungreased casserole. Bake for 15 minutes or until bubbly. Sprinkle with nuts. Place in warming server. Serve with vegetables or crackers.
Alternate layers of cheeses and jalapenos in greased baking pan. Mix remaining ingredients together in bowl. Pour over cheese. Bake at 350° for 45 minutes.
In a large saucepan, combine broth, lemon peel, cinnamon, nutmeg, brown sugar and beer. Bring to a boil, then lower heat and let simmer for 10 minutes. Line a warmed soup tureen with the slices of bread. Pour in the soup. Serve with sour cream on the side. Serves 4.
In top	of double boiler soften gelatine in 1/3 cup water. Place over boiling water and stir until gelatine is dissolved. Add sugar and stir until dissolved. Remove from heat. Pour Karo into	large bowl of electric mixer. Add vanilla and the gelatine and sugar mixture. Beat on highest speed until mixture becomes thick and of marshmallow consistency, about 15 minutes. Brown coconut in 350° to 375° oven. Sprinkle bottom of pan with coconut; pour in marshmallow and sprinkle top. Put in cool place 1 hour; cut in squares and roll edges in coconut.
Cook fettuccine in unsalted water. Drain well. Place in a large bowl, add remaining ingredients. Toss and serve. Serves 6.
Cut 1/2 cup butter into flour, add 2 Tbsp. water. Round into 2 balls. Pat out dough into 2 long strips 3 x 12 on ungreased cookie sheet. Bring 1/2 cup butter and 1 cup water to a boil. Add almond flavoring. Remove from heat. Add flour. Add eggs, one at a time, mixing well by hand. Place this evenly over strips and bake 60 minutes at 350°. After cooled, frost.
Dissolve jello in hot water (then cool). Blend in mayonnaise and milk. Add pineapple, salt and lemon juice. Add cottage cheese and pecans. Pour into large mold and put in refrigerator until firm.
Mix dry ingredients; add diced onions. Beat eggs; add to buttermilk. Add all ingredients together. You may have to add a little more buttermilk to form and roll into balls, about the size of walnuts. Drop into medium-hot oil. Cook until golden brown. They will float when done.
Combine all ingredients, mixing well. Roll into balls and coat with dipping chocolate. Makes about 40 centers.
Brown hamburger well; add flour and brown. Add milk and cook until thick. Add soup; mix well. Put layer of cracker crumbs in casserole. Pour in mixture. Add a top layer of crumbs. Bake, uncovered, in 350° oven for 30 minutes or until bubbly and brown. Children and husbands love this.
Saute onions in butter in saucepan until limp. Add flour, salt, pepper, sugar and garlic. Cook over medium heat, stirring until mixture is golden brown. Add parsley and thyme; stir. Add chicken stock and wine. Simmer 45 minutes. Serve with croutons and grated Swiss cheese.
Dice avocado into a bowl. Sprinkle with 1 tablespoon lemon juice. Blend cheese with remaning lemon juice, sugar, mayonnaise and salt. Add fruit. Fold in whipped cream. Put in freezing tray and freeze 6-8 hours. Let stand a few minutes before cutting. Cut in squares to serve. Pretty and good!
Cream sugar, eggs and butter well. Mix until light and fluffy. Add pineapple and cherries. Add flour, baking powder and salt. Add nuts, flavorings, coconut and pineapple juice. Mix well. Bake at 275° in 2 to 3 loaf pans for 1 1/2 hours or until toothpick comes out clean. Cool well. Store to develop flavor.
Make a white sauce with margarine, flour, milk and salt. Add 1 1/2 cups cheese. Stir until melted. In 1 1/2-quart casserole, layer half of macaroni and cheese sauce; repeat layers. Top with remaining cheese. Bake at 350° for 25 minutes. Makes 6 to 8 servings.
Microwave browning dish on High for 5 to 6 minutes. Add pork chops. Season with salt and pepper. Microwave on High for 4 to 6 minutes or until meat is golden. Turn over halfway through cooking. Add water. Cover with tight fitting lid. Microwave on Medium for 15 to 20 minutes or until tender. Allow to stand for 5 minutes before serving.
Brown beef and drain off fat. Add onion, pepper, soup, catsup, Parmesan cheese, salt, oregano and garlic. Simmer 3 to 5 minutes. Spread mixture on French bread and top with Cheddar cheese. Place under broiler until cheese bubbles.
Combine first 3 ingredients in large kettle and bring to a boil. Then set back to simmer and cover, cooking for 1 hour. At this time, add all the vegetables and spices up to the optional cayenne. Cook until tender. Put soup through a blender using puree to coarse setting then return to kettle. You may have to add some broth or water. Finally, to bind and thicken soup, mix butter which is melted with flour and a little soup. Return all this to the rest of the soup and stir until thickened. Serve with cornbread or just crackers. Keeps well after cooling in the refrigerator. Take out what you want; add a little water; heat and eat.
Mix 1 1/2 cups flour with all other dry ingredients in a large mixing bowl. Melt margarine, then cool it down with cold milk, then add to the dry ingredients. Add the eggs and beat with mixer until it is well mixed. Stir remaining flour into the mixture with a spoon.
In a 1 1/2-quart saucepan combine sugar, water and cream of tartar. Cook and stir until sugar dissolves. Bring to boiling; boil until syrup reaches hard crack stage (300°). Remove from heat; stir in cashews and vanilla. Set pan in larger pan of hot water to keep soft. Drop by tablespoonfuls onto greased baking sheet to form clusters of 5 or 6 nuts. Makes about 1 pound of candy.
Roll out sausage between two sheets of heavy waxed paper into a 12-inch square. Mix together diced apples, chopped onion, bread crumbs, egg and seasonings.
Cook in double boiler. Mix real well. Cook until thick. Put grated rind in mix, then lemon juice. Cook crust before putting pie filling in. Let cool, then put on Cool Whip or egg whites over after beaten real stiff.
Melt butter and cheese in saucepan over low heat, stirring constantly. Mix in vanilla. Pour over mixture of confectioners sugar and cocoa in bowl; mix quickly until well blended. Spread in buttered 9 x 13-inch dish. Pat pecans over top. Let stand until set. Cut into squares. Yields 3 pounds.
Stir all ingredients together to form a smooth mixture. Spoon onto a greased baking pan. Bake in a preheated 450° oven until golden brown.
Put meat in pan and add soup and soup mix. Cover and bake at 350° for 3 hours. Add peeled carrots and potatoes. Cover and continue to bake for 1 hour until veggies are cooked.
Combine all ingredients, except coconut; mix well. Roll into ball. Roll ball in the shredded coconut. Serve with crackers. May be stored in refrigerator for several weeks.
Thaw potatoes. Combine all ingredients, except cornflakes and margarine. Stir well. Melt margarine in 1 large or 2 medium casseroles. Pour in potato-ground beef mixture. Sprinkle crushed cornflakes on top. Dot with 1/4 cup margarine. Bake 1 to 1 1/2 hours at 350°. You may have to put a piece of foil on top toward the last 1/2 hour to keep the cornflakes from getting too brown.
Empty cans of tomatoes including juice into a large heavy pot. Boil uncovered over medium heat for an hour or more, stirring occasionally to prevent scorching on bottom. Season with salt, pepper and oregano to taste. When most of the liquid is gone and tomatoes are mostly broken up, add brown sugar, adjusting amount for taste. Finally, crumble a slice of bread (with crusts cut off) into the mixture. This should thicken the puree sufficiently; if not, add more bread crumbs. Don't add bread chunks as in scalloped tomatoes.
Combine flour, baking powder and salt in a mixing bowl. Add eggs and milk, beating until smooth. Add okra, stirring until coated. Spoon okra into hot oil in a large skillet. Cook, stirring occasionally, until golden brown. Can be deep fried. Yield: About 6 servings.
When you take out of oven, boil this glaze and pour over cake while hot. Just let it come to a boil.
Peel, core and chop tomatoes. Chop peppers and onions fine. Combine all ingredients. Boil slowly 4 hours or until thick. Fill boiling hot to within 1/2 inch of top of jar. Process 10 minutes in boiling water bath.
Brown 1/2 cup sugar in a heavy skillet. Beat egg yolks slightly then combine with one cup sugar, milk and flour. Add the egg-milk mixture to the caramelized sugar very slowly. Cook over medium heat until the sugar dissolves. The mixture will thicken as it cooks. Add butter and vanilla. Pour into a 9 inch baked pie shell. Top with meringue.
Wash and slice thin. Soak in mixture of ingredients. Add all together in big pan; don't boil. Let them get to where they are almost ready to boil, then start putting them in jars. Have lids real hot.
In a small skillet, heat chili con carne. Prepare lettuce, cheese, onions and tomatoes. In medium serving bowl, layer ingredients as follows: chips, lettuce, chili, cheese, onions and tomatoes. Toss together. Top with either green chili salsa or Thousand Island dressing. Makes 2 servings.
Mix cornbread according to package directions. Bake well done and let cool. Crumble and add taco seasoning. Add the other ingredients and fold together well.
Cover bottom of a greased casserole with potato slices. Sprinkle with 1/2 flour, salt and pepper. Repeat layers. Pour milk over potatoes. Drizzle evenly with melted butter. Cover and bake at 375° for 20 to 25 minutes. Uncover and cook for 30 minutes longer.
Cook noodles as directed on the package, then drain well. In a skillet, brown ground beef and onions, drain. Combine noodles, ground beef and all other ingredients, mix well. Pour mixture into a casserole dish and sprinkle Parmesan cheese on top. Bake at 350° for 20 or 30 minutes. Serves 6.
In a large bowl, mix all of the ingredients together. Spoon mixture equally into the buns. Place in a 9 x 13 pan and cover with foil. Place into a 350 degree oven and bake for 20-30 minutes.
In large bowl, combine berries and sugar; mix well. Let stand 10 minutes. In small bowl, combine pectin and lemon juice. Pour over berries. Stir thoroughly 3 minutes (a few sugar crystals will remain).
Beat eggs about 3 minutes until foamy. Beat in flour and sugars until well blended. Beat in margarine. Stir in morsels and nuts. Bake at 325° for 55-60 minutes. Cool completely. Serve with whipped cream or ice cream. If using frozen pie shell, use deep dish style and thaw completely.
Brown ground beef and drain. Add taco seasoning mix according to package directions. In large saucepan, add meat mixture to enchilada sauce along with 1/2 of chopped onion and olives and simmer on low heat. In a small skillet, mix Mexene chili powder with water over low heat. In a large skillet, add 1/2 oil over medium heat and heat each tortilla shell. Transfer shell to the Mexene mixture and turn, then transfer into 9 x 13-inch glass baking dish sprayed with Pam. Lay tortilla flat in dish. Using slotted spoon, spoon 1 to 2 tablespoons meat mixture into center of shell. Sprinkle with chopped onion, olives and cheese. Fold sides of shell to center overlapping. Line up in dish beginning at one end. Continue with remaining shells as preceding. When finished filling shells, pour Mexene mixture into enchilada sauce; pour remaining sauce over enchiladas. Sprinkle with remaining onions, olives and lastly with cheese. Ready to serve or cover with foil. Heat in oven at 250° until ready to serve. Serves 4 to 6.
Combine all ingredients and drop by teaspoonful on cookie sheet. Bake 350 degrees for 10 minutes.
Dough: Mix flour, butter, pecans and sugar with hands until well blended; pat out into greased pie pan. Bake at 350° for 15 to 20 minutes. Put layers into shell (when cooled).
Stand 5 small round ovenproof dishes in a bain-marie. Butter the dishes well and lay 2 slices of cheese in the bottom of each. Break the eggs into the dishes and season well. Add 1 tablespoon of cream and dust with paprika. Cover with a lid of foil and cook very slowly in the oven for 7 to 8 minutes.
Dissolve jello in boiling water. Add strawberries, pineapple and juice and bananas. Pour half of the mixture in a 13 x 9 x 2-inch dish. Chill 1 hour or until firm.
Beat eggs well. Blend sugar, flour and baking powder. Add to eggs. Add remaining ingredients and mix thoroughly. Pour into two (9-inch) well-greased pie pans. Bake at 400° for 35 or 40 minutes until brown. Pie will be firm.
Mix cake mix, sugar, sour cream and oil; add eggs, one at a time. Beat thoroughly. Grease Bundt pan with soft butter or margarine. Sprinkle with brown sugar and nuts. Pour in batter. Bake at 350° for 1 hour.
Drain and chop the artichoke hearts in food processor. In mixing bowl, mix the artichoke hearts with all the remaining ingredients and transfer the mixture to a casserole dish. Bake the mixture of artichoke heart sin preheated oven at 350° for 20 minutes or until golden brown. Serve with crackers and sliced baguettes.
Grease skillet with butter. Put ham steak in skillet and sprinkle with brown sugar evenly. Let cook. Turn over and sprinkle other side evenly and cook. make sure there is enough butter in pan. Cook to satisfaction.
Sift dry ingredients together. Beat the eggs; mix in buttermilk. Add to dry ingredients, along with raisins, and mix for 5 minutes. Bake in a greased and floured round pan in a 350° oven for 1 hour.
Drain fruit cans and place contents in a crock-pot. Mix together the melted butter, brown sugar and curry powder. Pour on top of fruit mixture. Cook on low in crock-pot for 2 hours or until fruit appears to be soft. Serve warm.
Scrub potatoes and rub evenly with vegetable oil. Bake at 400° for 1 hour or until done. Cut potatoes in half. Scoop out pulp, discarding skin. Combine the potato pulp, butter and remaining ingredients in a mixing bowl and beat at medium speed with an electric mixer until fluffy. Makes 3 cups.
Brown sausage and remove from pan. Brown potatoes in 2 teaspoons oil and drain. Combine sausage and potatoes in pan. Beat eggs with 1 teaspoon of water and salt and pepper to taste. Add to sausage mixture and cook on a low temperature. When eggs are scrambled, fold in the cheese and stir until melted. Place egg mixture in warm tortillas and top with salsa.
Cream together first five ingredients. Mix and sift together remaining ingredients, then add to first mixture. Chill dough. Form into balls the size of walnut. Flatten on cookie sheet with glass dipped in sugar. Bake at 375° for 10 minutes.
In a 9 x 13-inch oblong baking dish, pour in pineapple with juice. Spread evenly. Pour cake mix over pineapple. Sprinkle margarine as evenly as possible over mix. Bake according to cake mix instructions. Halfway through baking, sprinkle nuts over cake. Best served warm with vanilla ice cream.
Cream butter, sugar and eggs. Add vanilla, flour, baking powder and salt. Fold in walnuts. Spread into 11 x 7-inch glass pan. Bake at 350° for 30 minutes. Cut into squares while hot.
Whip heavy cream. Slice some fresh peaches and chill together. Sprinkle with a little cinnamon-sugar. Serves 6.
Mix together 100% Bran and boiling water and soak. Cream Crisco, sugar, eggs and buttermilk. Add dry ingredients alternately, then add the 100% Bran/water mixture. You can add raisins, dates, pineapple, etc. Keeps covered in airtight container in refrigerator for 6 weeks or freeze. Bake at 375° for 20 minutes.
Cream margarine and sugar. Add eggs. Mix in the remaining ingredients. Pour into a 9 x 13-inch greased cake pan. Bake at 375° for 40 to 45 minutes. Serve with Cool Whip.
Wash and scrub potatoes; cut in chunks. In large plastic bag, add all ingredients. Shake until all potatoes are coated. Empty potatoes in shallow baking pan. Bake at 400° about 40 minutes or until potatoes are tender. Garnish with chopped parsley.
Cream first 5 ingredients. Sift together dry ingredients. Add to cream mixture. Stir in 1/2 cup M&M's. Drop on ungreased cookie sheet. Decorate with remaining M&M's. Bake at 375° for 10 to 12 minutes.
Beat sugar into eggs or Egg Beaters. Then beat in oil (or applesauce). Combine dry ingredients; add to first mixture. As you add the dry ingredients, add it one at a time and add a little bit of zucchini in between each one. Stir in raisins, walnuts and vanilla. Put into 2 greased and floured loaf pans (9 x 5 x 2 3/4-inch). Bake at 350° for 55 minutes (may take longer in certain ovens). Let stand for 10 minutes. Remove and let cool. The loaves freeze well.
Dissolve yeast in warm water; add to buttermilk. Beat in remaining ingredients. Beat well; let rest 10 minutes. Form into rolls; let rise. Bake at 400° for 20 to 25 minutes. Makes 2 dozen rolls.
Mix all ingredients, except pineapple or olives, together with fork or fingers. Cut pineapple chunks in half, or use olives and roll in cheese mixture into balls. Or, make plain cheese balls. Freeze on an ungreased cookie sheet until hard. Can be put into containers and kept frozen. Bake, frozen, on ungreased pan in a preheated 400° oven for 15 minutes.
Follow cooking directions for rice. When finished, combine raisins and applesauce. Stir. Pour 3 cups of boiled hot water over flakes. Bake in oven on cookie sheet for 1 1/2 hours at 325°. Substitute any fruit you wish. This is a vegan recipe, no eggs or milk.
Add melted butter and eggs to dry cake mix. Mix well. Add nuts and coconut. Drop by tablespoon onto ungreased cookie sheet. Bake at 350° for 11 to 12 minutes.
Mix all ingredients, except 4 egg whites, and cook over low heat until thick. Pour into 2 unbaked pie shells.