HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut peeled eggs in half lengthwise. Slip out yolks and mash with fork, then add salt, dry mustard, pepper, mayonnaise, vinegar and sugar. Mix together well. Fill whites with egg yolk mixture. Arrange eggs on large serving plate. Cover and refrigerate no longer than 24 hours.
Snip off tips from wings and cut each into 2 pieces. Place in large bowl and add oil, honey, soy sauce, garlic and lemon juice. Season well and toss; marinate for 1 hour.
Beat eggs until light and fluffy. Add sugar and salt; continue beating. Fold in scalded milk, cream and vanilla. Pour into ice cream freezer.
Mix all together. Put in large glass dish. Press down in dish and put extra ketchup on top of the meat loaf. Bake 1 hour or until done.
Melt butter and pour it into a 9 x 12-inch shallow baking dish. Combine dry ingredients and combine with milk and nuts to make batter. Pour batter over melted butter in bottom of pan. Top with sliced and sugared peaches. Bake 50 to 60 minutes at 350°. Serve either warm or cold and with whipped cream or ice cream or plain.
Mix in deep bowl the first 3 ingredients; beat with mixer until stiff peaks. Beat a long time. Fold in Cool Whip.
In a large frying pan, place margarine and melt over medium heat. Add chicken and saute about 10 minutes or until chicken is brown and fork can be inserted with ease. Remove chicken to a dish appropriate for broiling in oven. Drain margarine from pan and add wine, lemon peel and juice. Cook 1 minute. Add salt and pepper. Pour in cream, stirring constantly, and heat but do not boil. Pour sauce over chicken; sprinkle with cheese and mushrooms. Set oven at broil with rack 6-inches from heat. Broil until chicken is lightly browned. Garnish with lemon wedges and parsley. Makes about 8 servings.
Cook and drain grease off hamburger. Add 12 ounces of picante sauce to meat. Add 1 can of drained corn. Simmer.
Dip chicken in reserved chicken broth, then coat with bread crumbs; set aside. Combine sour cream, egg, garlic and flour until smooth. Add onion, spinach and 1/2 of cheese. Spread in buttered baking dish. Top with chicken and remaining bread crumbs. Bake at 350° for 35 minutes. Top with remaining cheese and bake 10 to 15 minutes more.
Heat oven to 375°. Press crescent roll dough onto sides and bottom of a jelly roll pan (15 x 10 x 1-inch). Bake 11 to 13 minutes until golden brown; cool. Mix cream cheese, salad dressing, dill and onion salt until well blended. Spread over crust. Top with remaining ingredients. Refrigerate. Cut into 24 squares.
Let first 4 ingredients simmer as you mix gelatine and water and let set 10 minutes. Pour gelatine into pineapple mixture and let set until it starts to gel. Add 1 cup shredded American cheese and Cool Whip. Fold into mixture and refrigerate.
Mix together the mayonnaise, curry powder, soy sauce and lemon juice. Then add the chicken, celery, grapes and almonds. Garnish with pineapple chunks and paprika.
Mix all and pour into 13 x 9-inch pan. Sprinkle 1 box dry yellow cake mix on top. Melt oleo and pour all over top of cake (and nuts, if desired). Bake at 350° for 1 hour.
Mix all together; form into balls any size you want. Chill. Dip in white or chocolate bark. Place on wax paper and let harden.
Mix all dry ingredients and set aside. Cook prunes. Drain off 1/4 cup juice and beat eggs, oil, buttermilk, vanilla and juice. Then mix real good. Then add dry ingredients slowly to mixture. Beat real good. Bake in loaf pan, greased and floured at 350° for 1 hour. Real moist.
Heat oven to 425°. Cook bacon until crisp; drain and crumble. Spoon 2 tablespoons bacon fat into round pan, 9 x 1 1/2-inches. Sprinkle with bacon. Mix flour, cornmeal, sugar, baking powder and salt. Mix in remaining ingredients thoroughly. Carefully pour batter over bacon. Bake 25 to 30 minutes or until golden brown and cracks feel dry. Immediately invert onto heatproof serving plate. Makes 8 to 10 servings.
Heat oven to 375°. Combine butter, brown sugar and corn syrup. Spread evenly in an 8-inch round pan. Sprinkle with pecans. Remove breadsticks from can and leave in coils. Combine sugar and cinnamon. Dip one side of the coil in mixture. Arrange, sugar side down, in pan. Sprinkle with remaining sugar. Bake 19 to 24 minutes. Cool 1 minute.
Combine ice cream, limeade, tequila, Cointreau, grated lime peel and lime juice in a bowl and mix well. Freeze until firm.
Wash and pulp grapes, separating hulls and pulp. Use only very ripe grapes. Cut hulls in half. Cook until tender. Heat pulp until seeds separate. Run through colander to remove seeds. Weigh to see that you have no more than 6 pounds when combined.
Combine cheese, pesto and pimento. Add chicken. Toss gently to mix. Place roll halves on cookie sheet. Top each roll half with chicken mixture. Broil 5-inches from heat for 2 minutes or until cheese melts. Cut each roll half into 4 slices. Makes 16 appetizers.
Melt the butter and saute the onions. Add the milk and cornstarch mixture; bring to a boil. Let mixture thicken, stirring constantly. Add the salt; it should get to the consistency of marmalade. In a Pyrex dish, pour enough of the sauce to cover bottom of dish; place fish on top and sprinkle Parmesan cheese over this. Repeat layers until you have used all the sauce. Bake at 450° until it is golden brown. Serve with potatoes.
Bake for 1 1/2 hours at 350°. Let stand for 10 minutes when done.
Put pineapple in bottom of flat dish. Mix sugar, flour and pineapple juice. Pour over pineapple; sprinkle topping on pineapple of cheese, crackers and butter. Bake 30 minutes at 350°.
Bring lentils, olives, mushrooms and spices to a boil in the water that the lentils have been soaked in. Reduce heat to low and simmer for approximately 1 hour. Make rice according to directions. Add lentils along with salsa. Let simmer for 15 minutes and serve.
Prepare jello following directions on jello box. Add pineapple and pie filling. Fold into jello. Allow this to jell firmly in refrigerator. Mix remaining ingredients. Spread on top of jello mixture. Serve.
Mix all ingredients and mold into ball. Sprinkle with almonds. Place in refrigerator until chilled well. Serve with crackers of your choice. Good with Ritz.
In 12 x 7 1/2 x 2-inch glass baking dish, combine first 7 ingredients. Cover with waxed paper. Cook in countertop microwave oven for 3 minutes; stir. Add meat in single layer; sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper. Cover; micro-cook 5 minutes. Turn meat over; micro-cook, covered, 3 minutes more or until done. Remove from oven. Cut cheese in triangles; place one triangle atop each steak. Let stand one minute to melt cheese. Serves 4.
In a 13 x 9 x 2-inch glass baking pan, spread about 1 cup sauce. Arrange a layer of lasagne. Top with a layer of sauce, then Ricotta cheese, ground beef, sharp Cheddar cheese and then Mozzarella cheese. Top with lasagne and cover generously with spaghetti sauce. Bake at 350° for 1 1/4 hours. Allow to stand 15 minutes before cutting.
Put everthang 'ceptin' watah in a bowl 'n mix wid a pastry cutter til hit looks lak meal...then very gradually add watah (mixin' all the while wid the cutter) til thoroughly mixed 'n can be handled reel easy with the hands 'n will form into a ball. Role out as needed 'n can be kept in the ice box fur 4 to 5 days.
Crush wafers in large plastic bag. Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes, until well blended. Let stand 5 minutes. Gently stir in whipped topping and 1/2 of the crushed wafers. Spoon into 13 x 9 dish; sprinkle with remaining crushed wafers. Refrigerate 1 hour or until ready to serve. Decorate with gummies.
Mix all ingredients, except bread. Soak bread in mixture. Cook on lightly oiled griddle over low heat. Turn frequently to brown evenly. Serve with sugar and cinnamon mixed together: maple syrup, honey or jam. Contains 90 calories per slice.
Grease tube pan. Sprinkle bottom of pan with chopped nuts. Stack rolls around pan. Sprinkle pudding (dry) over rolls. Stir melted butter, brown sugar and cinnamon together and pour over. Put in cold oven overnight. Next morning, bake at 350° for 30 minutes.
Dissolve yeast in 3/4 cup lukewarm water; add 1 teaspoon sugar and let stand for 5 minutes. Mix all ingredients and add enough flour to make a soft dough. Let rise 3 times, then roll to about 1/4 inch thickness and cut into desired shape. Bake in very hot grease. Frost with powdered sugar frosting, crushed crackers and nuts.
Brown sausage, crumble and drain it; cool. Mix with remaining ingredients. Put into buttered 8 x 12-inch casserole. Refrigerate overnight. Bake 45 minutes at 325°.
Cream together butter and sugars; beat eggs and vanilla well; add to butter mixture. Add flour, soda and cinnamon. Mix well; add chips. Bake at 375° for 9 to 10 minutes.
Stew chicken and cool. Preserve 2 cups of chicken broth. Remove chicken from bones and tear into bite-size pieces. Place in shallow 3-quart baking dish. Combine soups and 1 cup broth. Pour over chicken. Mix butter and remaining cup of broth. Stir in stuffing. Spoon over chicken. Bake in 400° oven for 30 minutes. Serves 6 to 8.
Combine 1 c. cream chicken soup and 1 c. sour cream. Mix together 1/2 c. butter (melted) and 2 c. stuffing mix. Boil squash for 5 min. and drain. Mix in soup and sour cream mixture. Pour in casserole dish. Cover with stuffing mixture. Cook at 350 Degree for 25-30 min. (Option-layer ingredients.)
Combine Cool Whip and Eagle condensed milk. Fold in strawberry pie filling. Fold in pineapple (drain off juice). Fold in pecans. Refrigerate overnight. Keeps for a month.
Beat eggs in small bowl. Cream together shortening, butter and sugar. Add eggs to creamed mixture and cream again. Sift dry ingredients and add alternately with milk to creamed mixture. Add vanilla; mix well. Bake in well-greased and floured tube pan at 325° for 1 1/2 hours.
Heat honey to boiling. Add baking soda, butter or margarine, lemon juice and salt. Boil to hard ball stage. Pour into well buttered pan. Cool. Pull until white and porous. Cut in 1-inch pieces.
Drain salmon and set aside the liquid. In a medium bowl, pour in the salmon and "flake" it with a fork. Chop the pepper(s) and onion and add to salmon. Beat the egg and add to salmon. Add 1/2 of the crushed crackers or bread crumbs. Add 1/4 cup retained liquid. Mix well and form into patties. (Add additional water if mixture is too dry.) Roll formed patties in the remaining crumbs. Heat small amount of oil in skillet and place in the patties. Cook over medium heat until light brown, turning only once. Drain on paper towel.
Combine coconut, milk and vanilla; mix well. Drop from teaspoon, 1 inch apart, onto well-greased baking sheet. Bake at 350° for 8 to 10 minutes or until lightly brown. Makes about 30.
Dissolve 1 package lemon jello in 1 cup hot water. Cool until starts to congeal. Mix graham cracker crumbs, 1/3 cup sugar and oleo and pat into 9 x 13-inch pan. Cream 8 ounces cream cheese, 1/2 cup sugar and vanilla. Prepare Dream Whip; add to cheese mixture. Add both to jello. Pour over crust and cover with favorite flavor pie filling. Chill.
Melt caramels and 1/3 cup evaporated milk together in microwave. Mix cake mix, butter, 1/3 cup evaporated milk and chips together. Press 1/2 of dough into a greased 9 x 13-inch pan. Spread caramel mixture over the top. Loosely spread the rest of the dough mixture over caramel layer. Bake at 350° for 25 to 30 minutes.
Mix all ingredients together well. Press into a 9 x 13-inch baking dish. Bake in a preheated 300° oven for 45 minutes.
Bake brownie mix according to package directions. Cool slightly. Mix coffee and sugar. Poke holes with a fork in brownie mix and pour coffee mixture over this. Mix chocolate mousse according to directions. Layer 1/2 of brownie mix in bottom of large glass bowl (crumble), then 1/2 of chocolate mousse, 1/2 of crushed candy bars and 1/2 of whipped topping. Repeat layers. Enjoy!
Combine corn, broccoli, egg, 1/2 cup crumbs, onion, 2 tablespoons butter, salt and pepper. Turn into a 1-quart casserole. Combine 1/4 cup crumbs and remaining butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350° oven for 35 to 40 minutes. Makes 6 servings.
Unroll pkg. of crescent rolls. Cut each roll into 3 triangles. Place 1 sausage in each triangle, starting with the wide end. Bake according to package directions. Great with cheese also.
Cook celery until soft. Add broth mix. Pour into blender. Add milk and blend 10 to 15 seconds. Reheat and serve.
Mix powdered sugar and peanut butter together until crumbly. Set aside. Stir next 8 ingredients together in saucepan. Cook over medium heat, stirring constantly. Bring to just below boiling point and cook a few minutes more. Sprinkle 2/3 of peanut butter mixture in bottom of baked pie shell. Pour custard over this. Use remaining peanut butter mixture for top. Make a meringue of egg whites, cream of tartar and 1/4 cup sugar. Spread over custard and sprinkle with remainder of peanut butter mixture. Bake at 350° until meringue is browned.
In bowl, stir together all ingredients except vegetables. Spoon or pipe with pastry tube a small amount of cheese mixture in/on each piece of vegetable. Place on serving plate. Cover and chill at least 2 or up to 24 hours. Makes about 1 1/3 cups filling (enough for 4 to 5 dozen appetizers).
For crust, cook spaghetti according to package directions. Drain. Combine 1 egg, Parmesan cheese and margarine. Stir in hot spaghetti. Press mixture evenly into bottom and up sides of a 9-inch plate. Drain cottage cheese . Combine with 1 egg. Spread over crust. Set aside. In a large skillet, cook meat, onion and green pepper until meat is brown. Drain fat. Stir in spaghetti sauce. Heat through. Spoon over cottage cheese. Bake in a 350° oven for 20 minutes. Sprinkle with Mozzarella cheese. Bake about 5 minutes more or until cheese melts and crust sets. Let stand 5 minutes. Cut into wedges. Serves 4 or 5.
Boil in a pan all the ingredients except the oats for 2 minutes. Remove from the heat and add the oats; stir. Spoon drops onto waxed paper. Cool and serve.
Line 10 x 15-inch pan with foil. Lay out crackers and sprinkle with almonds. Place sugar and butter in a pan at the same time. Bring to a boil. Boil for 3 minutes. Spoon over crackers. Bake for 15 minutes at 300°.
Cream shortening and sugar. Break eggs, saving white of one egg. Sift flour and then measure. Add 1 cup of the flour, then add buttermilk. Now add rest of flour. Add mashed bananas and walnuts. Bake at 350° for 25 minutes, then watch 5 or 10 minutes more. Let cool at least 10 minutes.
Mix ingredients together. Sprinkle top with small amount of cheese and small amount of potato chips. Bake at 425° for 15 minutes. Serve with broccoli.
Using a large frying pan, brown lamb scraps in oil, and transfer to crock-pot or large casserole. Leave oil and drippings in pan.
First bake a Duncan Hines white cake in a 13 x 9-inch cake pan. Let cake cool on rack 10 minutes. With a toothpick, make holes about 1 inch apart all over cake. Pour 1/2 cup green creme de menthe over cake. Let cool completely.
Heat oven to 350°. In a 11 x 13 pan place chicken tenders. In large mixing bowl add tomatoes, sugar and seasonings. Mix well, then pour over chicken. Cover with foil and bake for 1 hour. About 20 minutes before chicken is done start your rice according to box directions.
Mix sugar and cornstarch together in a saucepan. Add egg yolks, milk, butter, lemon juice and peel. Cook over medium heat until thick, stirring constantly to avoid scorching. Cool in refrigerator. Stir sour cream into cooled mixture and pour into baked pie shell. Chill 2 hours. Serve with whipped cream. Makes 8 servings.
Put a layer of graham crackers on bottom of a 9 x 13-inch Pyrex dish. Mix pudding mix with milk. Beat with mixer on low speed until thick. Fold in Cool Whip. Put pudding mix on top of crackers, then layer crackers again. Refrigerate overnight. Spread chocolate frosting on top. Ready to serve.
Line large dish with layer of tortillas and sprinkle with chicken broth. Saute onions, green pepper and chili powder. Add soups. Pour layer of soup mixture over tortillas, then layer of chicken, then layer of cheese. Repeat layers. Pour over all the Ro-Tel tomatoes with chili powder. Bake 1 hour in 350° oven.
Cook broccoli according to directions on package. Drain. Add eggs, cheese, soup, sour cream and onion. Top with bread crumbs. Cook at 350° for 30 minutes.
Drain and flake salmon. Stir in the remaining ingredients. Form into cakes. Saute in butter.
Beat cheese with milk until fluffy. Add chopped ingredients and blend well. Fill mushroom caps with mixture and place on baking sheet. Bake 350° for 15 minutes or until lightly browned.
Trim tough ends from broccoli stalks. Separate into even-size pieces. Cook broccoli in boiling water until crisp-tender, about 6 to 10 minutes. Drain well.
Cook bacon until crisp. (I cook mine in the oven on a cookie sheet.) Brown hamburger meat; drain. Crumble bacon. Mix all ingredients together. Bake at 350° about 1 hour or until done.
Remove skin from chicken breasts; cut meat from bones and cut into 1-inch cubes. Prepare seasoning sauce. Combine water, soy sauce, syrup, vinegar and cornstarch. Blend thoroughly and set aside. Add oil to wok, pouring it around sides. Preheat to 325°. Add chicken cubes; stir-fry 2 to 3 minutes or until chicken turns white. Make well in center. Add onions, garlic, ginger and red pepper; stir-fry 1 minute. Make well in center. Stir seasoning sauce, then add to center of wok. Bring to boil without stirring, about 1 minute. Cook an additional 1 minute or until thickened, stirring rest of ingredients with sauce.
Cream margarine, peanut butter and sugar. Add egg and vanilla. Mix in flour and soda. Stir in candy pieces. Roll in walnut size balls; press with fork on ungreased cookie sheets. Bake at 375° for about 6 to 8 minutes. Cool slightly. Remove from pans.
Cook potatoes, celery, onion and carrots in water until tender; don't drain. Add creamed soups, butter, milk and salt and pepper to taste. Simmer until heated.
Beat butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in remaining ingredients. Shape into rolls and wrap in waxed paper. Store in refrigerator or freezer until ready to bake. Slice and bake at 375° for 12 minutes.
Mix Egg Beaters, salt, water and flour together. Roll out to 1/8 inch thickness and cut into approximately 4 inch circles. Brown meat and drain off excess fat. Mix meat with mashed potatoes, pepper, onion powder, garlic powder and seasoning salt.
Mix in glass jar one kind of fruit and 1 cup sugar. Let stand in kitchen with jar lid tilted slightly to admit air. This is to admit yeast from the air to start fermentation. Stir daily as it starts to work. Takes about 10 days to have fermentation achieve a brandy flavor. At two week intervals, add another cup of fruit and 1 cup sugar. Stir daily until taste returns. Add only one kind of fruit at a time, so if you add peaches at one addition time, for instance, you add pineapple two weeks later and so on. If an apothecary jar is used and fermentation is underway, the lid probably doesn't need to be tilted as preserves of fermentation would lift the lid enough for air to escape. No lid should be put on tightly or fruit might spoil.
Soak gelatin in cold water. Add hot water, lemon juice, vinegar, sugar and salt. Color with a tiny bit of food coloring. Let stand until gelatin begins to set, then add pineapple and cucumber. Put in a ring mold and serve on lettuce with mayonnaise which has been mixed with cream and chopped parsley in the center.
Mix all ingredients and add buttermilk until mixture has consistency of cornbread. Deep fry in oil until brown.
Bring all ingredients except cucumbers to a boil. Slice cucumbers very thin. Pack in jars (about 2 1/2 to 3 pints). Pour hot liquid over cucumber slices in the jars. Place in warm water in canner. Just bring to boil. Remove. Cucumbers will look raw in can. Let set two or three weeks before using. Will keep sealed in a cool dark place all winter.
Preheat oven to 375°. Mix all ingredients (except powdered sugar) together. Shape into 1-inch balls and roll in powdered sugar. Bake on greased cookie sheet at 375° for 10 to 12 minutes.
Mix water, sugar and Jell-O. Bring to a boil over medium heat. Remove from heat. Let mixture cool completely. Crumble cake into a large bowl. Pour cooled Jell-O mixture over cake. Cover with frozen strawberries. May add some fresh strawberries in season. Cover top with Cool Whip. May garnish top with whole berries. Serves 8 to 10.
First, beat egg and milk until beaten. Then pound pork chops about 1/8-inch thick. Dip pork chop in egg mixture and then in cracker crumbs. Place in fryer in medium hot oil until golden brown.
Brown chickens in skillet, skin on, for 10 minutes. Remove chickens. Place in casserole dish. Cook onion and garlic in skillet in chicken drippings for 3 minutes, stirring occasionally, until soft. Add water, bouillon cube, tomatoes, bay leaf and oregano. Bring mixture to boil. Stir in rice. Cook 15 minutes and pour over chicken in casserole.
Combine sugar and water. Bring to a boil. Stir in paste of cornstarch and 1/2 c. water. Boil until clear and thick for 5 minutes. Stir in jello. Cool. Fold in strawberries and pour into baked pie shell. Top with whipped cream.
Makes enough sauce to do 25 fryers. Baste fryers with sauce each time you turn. Keeps well in refrigerator.
Pour 2 cups boiling water over gelatin. Stir in cream cheese and beat with a beater. Add 3 cups of juice from peaches plus cold water. Add fruit and put in refrigerator. Fruit will sink to the bottom, gelatin will form a middle layer and lightened cheese will rise to the top.
Mix flour, margarine and nuts in long Pyrex dish. Bake at 375° for 15 minutes. Cool completely. Mix cream cheese and powdered sugar. Fold in 1/2 carton Cool Whip. Spread cream mixture on top of cool crust. Mix pudding and milk until thick. Pour over cream cheese mixture. Spread remaining Cool Whip on top. Refrigerate.
Mix salt into the butter and inject into bird at points around the breast, in legs and thighs. You can get an injector needle at any grocery store or hardware store. Use all the butter mixture. Now let bird drain for a few minutes before placing in cooker. Make sure your oil is 350° at all times throughout the cooking time. While the bird is draining, rub olive oil all over the bird and mix spices and rub the bird good with these. Rub and rub until you hurt. Now, place the turkey on the stand and deep-fry for 45 minutes.
Cook in double boiler until marshmallows dissolve. Cook longer if you want it to be thicker.
Combine all ingredients and mix well. Bake at 350° for about 45 minutes or until golden brown and bubbly.
Combine soup, sour cream and butter. Mix with cheese, hash browns, salt, pepper and onions. Top with either corn flakes and butter or cheese. Bake uncovered for 45 minutes at 350°.
Brown beef with salt, pepper, onion, green pepper and garlic salt. Stir in tomato sauce and oregano; set aside. Blend cream cheese and sour cream. Add cottage cheese and mix well. Place half of the cooked noodles in a prepared 9 x 13-inch greased pan. Cover with cheese mixture. Spread with remaining noodles, then beef mixture. If prepared ahead of time, refrigerate, then bake. Bake at 350° for 30 minutes. Serves 12.
Mix all ingredients except water. Let it set for a few minutes and then rework the batter, adding about 1/2 cup water or a little more. Preheat oven to 450°. Best baked in an iron skillet (8-wedge skillet). Grease 8-wedges skillet with Crisco and put in preheated oven until Crisco melts and skillet is hot. Pour batter in skillet. If the batter starts to sizzle, then the pan is just right. Makes a good crust on cornbread. Bake 5 minutes on lower rack of oven. Cornbread will start to rise. Move up in oven and bake until golden brown. Makes 2 pans of bread.
In a large skillet, saute onions and garlic in butter until tender. Remove from heat; stir in cheese, mayonnaise and hot pepper sauce. Transfer to an ungreased 1 1/2-quart baking dish. Bake at 375° for 20 to 25 minutes or until lightly browned. Serve with crackers. Yields about 5 cups.