HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl mix eggs, bread crumbs, mayonnaise and seasonings. Salt to taste. Add crabmeat and mix gently but thoroughly. Shape into cakes and fry or saute until golden brown. Serves 5 to 6.
Cut oranges in half crosswise, remove pulp and membrane. Reserve the shells. Mix orange pulp, grapes and pineapple. Sprinkle with sweetener. Add lemon juice and chill for several hours. Just before serving, add sliced bananas, mix and fill orange shell with mixture.
Boil the 2 chicken breasts with onion. Cool and then cut into bite-sized pieces. Combine chicken, sour cream, Ro-Tel tomatoes and undiluted soup. Lightly grease a 9 x 13-inch pan. Put about 2 tablespoons of mixture into the tortillas and roll. Place into pan with seam side up and continue to make enchiladas, reserving 1/4 to 1/3 of the mixture. Place the reserve mixture on top of the enchilada seams to seal them. Cover with remaining cheese. Bake at 350° until bubbly.
Dissolve each package of Jell-O in 1 1/2 cups of boiling water (works well to set in pie plates or 9 x 9-inch square pans). Chill until firm.
Cook peas according to directions; drain and refrigerate. In medium bowl, combine peas, tomatoes, green pepper and onion; mix well. Combine vinegar and sugar; pour over pea mixture and toss. Chill at least 30 minutes before serving. Makes 4 to 6 servings.
Line 9 x 13-inch pan with crushed cookies. Spread the softened ice cream over cookies. Heat sauce and pour on, then nuts, Cool Whip and more crumbs. Freeze. Cut in small squares. Very rich.
Brown chops in oil. Add onion, barbecue sauce and water. Simmer, covered, until tender, about 45 minutes. Remove chops to serving platter. Spoon drippings over chops and keep them warm.
Cook carrots and onion until tender; drain. Melt margarine and cheese. Mix carrot mixture, cheese and parsley. Pour into a 9 x 13-inch pan. Cover with crushed chips. Bake for 20 minutes or until golden in color.
Dissolve jello in boiling water. Cool. Add bananas, marshmallows and pineapple. Chill until firm.
In punch bowl, stir together orange juice, lemonade and apple juice. Stir in ginger ale; scoop sherbet into balls and spoon into punch.
Put Tang, Eagle Brand milk and sour cream in bowl. Mix with spoon, not mixer. Pour into pie crust. Let set overnight.
Melt butter in fondue pot over a moderate direct flame or in a pot on the stove. Stir in next 5 ingredients. Stir in milk; cook. Stirring constantly until sauce is smooth and thickened, turn down heat. Add cheese, a small amount at a time, and stir until cheese is melted after each addition. Serves 6 to 8. Cut in half for a smaller amount.
Preheat oven to 325°. Sift flour, soda, cocoa and salt into an 8-inch pan. Make 3 holes in mixture. In one hole pour vanilla. Next pour vinegar. In third hole, pour oil. Pour water over all and stir until smooth. Sprinkle nuts on top of batter. Bake 25 minutes.
Mix together all ingredients, except croutons. Pour into baking dish. Sprinkle croutons over top. Bake 30 minutes at 350°.
Combine carrots, brown sugar, evaporated milk, vanilla and eggs in bowl. Mix cinnamon, ginger, nutmeg, salt and flour in small bowl. Add to carrot mixture, mixing well. Pour into pie shell. Bake in preheated 425° oven for 40 to 45 minutes or until set. Garnish with whipped topping and pecan halves.
In a 1 1/2-quart saucepan melt margarine. Stir in brown sugar, corn syrup and salt. Bring mixture to boiling, stirring constantly. Boil over medium heat without stirring for 5 minutes. Remove from heat. Stir in baking soda and vanilla. In a large bowl gradually pour hot syrup over popped corn, mixing well.
Preheat oven to 375°. Cream shortening, sugars, vanilla, water and egg until light and fluffy. Mix flour, soda and salt; blend into cream mixture. Stir in chopped nuts and chocolate chips. Drop by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake about 10 minutes or until golden brown. Remove from pan immediately. Makes about 50 cookies.
Grease and flour a 13 x 9 x 2-inch pan and preheat oven to 350°. Pour boiling water over oats and let stand for 10 minutes. Add sugars and margarine to oats. Stir until margarine melts. Add eggs and mix well. Add flour, soda, salt and cocoa to oat mixture. Add half the chocolate chips. Stir (do not user mixer). Pour into prepared pan. Sprinkle remaining chocolate chips over top of cake. Bake 30 to 40 minutes or until cake tests done with toothpick.
Combine melted butter and dry cake mix. Mixture should be crumbly. Make sure butter is not too hot. Reserve 1 1/2 cups of mixture for topping. Pat remaining mixture in a 13 x 9 x 2-inch pan. Combine peanut butter and marshmallow cream. Put in the pan on top of other mixture. Place remaining 1 1/2 cups of mixture on the top. Bake 20 minutes at 350°. Let cool. Cut into bars. Makes 3 dozen (1 1/2-inch) bars.
Put Eagle Brand, chocolate and salt in top of double boiler. Cook over rapidly boiling water for about 10 minutes. Remove from heat. Slowly stir in water, amount depending on consistency desired. Cool. Stir in vanilla. Serve over ice cream, cake or pudding.
Cream sugar and oil; add flour gradually with pineapple, egg yolks, water, cinnamon and nuts. Beat egg whites until stiff and fold in mixture. Bake at 350° for 1 hour and 10 minutes in greased and floured Bundt pan.
In a medium-size mixing bowl, combine egg, stuffing mix, milk, onion soup mix and the 2 tablespoons barbecue sauce. Add the ground beef and mix well. Shape into 5 loaves. Arrange the loaves around the edge of a 1 3/4-quart casserole. Cover with waxed paper and cook on High in microwave for 25 to 30 minutes. Remove and let stand for 5 minutes. Heat the 1/4 cup sauce and spoon over loaves before serving. Makes 5 servings.
Saute onions and ground beef in large skillet until meat loses red color. Transfer to large pot and add tomatoes (chopped), kidney beans, limas and English peas. Simmer for 30 minutes. Then add corn and simmer for 30 minutes. Serve hot.
Pour water over oats and let stand 20 minutes. Combine with remaining ingredients and stir gently. Cool thoroughly. Serve as sandwich filling or use to stuff a tomato or serve as is on a lettuce leaf.
Combine popped corn, pecans and almonds on cookie sheet. Mix well. Combine sugar, butter and Karo in pan. Bring to a boil over medium heat; boil for 10 to 15 minutes until mixture turns caramel colored. Remove from heat. Add vanilla. Pour over popcorn. Coat well and store in airtight container.
Preheat oven to 350°. Combine all ingredients. Mix well. Spread mixture in a 9-inch quiche dish or 9-inch pie plate. Bake 12 to 15 minutes, stirring after 8 minutes. Garnish with additional toasted almonds. Serve with assorted crackers.
Finely chop garlic. Mix with spices and salt with rounded side of spoon. Add lemon juice and olive oil. In bottom of glass baking dish, put a couple of tablespoons of mixture to coat. Then add fish and rub rest of mixture into fish. Broil until flaky.
Combine everything except chili powder. Beef can be cut in small pieces or put in blender. Form into a ball and coat with chili powder.
Sift flour, cocoa, baking soda and salt together. Blend mayonnaise and sugar together. Add flour mixture. Add water and beat until smooth. Bake at 350° for 30 to 35 minutes.
Dissolve yeast and soda in water. Mix sugar with flour. Cut shortening into flour and sugar mixture. Dump yeast mixture into flour. Stir. Add buttermilk. Cover and refrigerate. Divide when ready to make biscuits. Pat out and cut with large cutter. Bake at 450° for 12 to 15 minutes or until brown.
Mix all ingredients together. Spoon into foil cupcake liners in muffin pans or cake pan. Freeze until firm. Remove from freezer 20 to 30 minutes before serving.
Drain liquid from clams into a pan and add water to make 3 cups. Bring liquid to a boil; add potatoes and onions. Simmer 15 minutes. Blend flour and cold water; add to potato mixture slowly. Boil until thickened. Add salt, pepper, butter and clams. Bring to a boil. Add heated milk to clam mixture. Serve with crusty cheese toast slices. Yield: 4 servings.
Melt chocolate with 6 tablespoons butter over low heat, stirring constantly. Cool. Cream remaining butter with cheese. Gradually add 1/2 cup sugar; cream well after each addition. Blend in 2 eggs, 2 tablespoons flour and 1 teaspoon vanilla. Set aside.
Dissolve gelatin in boiling water; cool. Add pineapple, nuts, celery and milk. Stir well. Pour into oiled 6 cup ring mold. Chill until firm. Invert mold onto plate. Fresh red or green grapes can be added for garnish around the bottom and in the center of the mold. Makes 12 servings.
In large bowl combine first 4 ingredients. Blend well. Stir in remaining ingredients; blend well. Chill dough. Heat oven to 400°. Roll dough, 1/3 at a time, on floured surface to 1/8-inch thickness. Cut with floured cookie cutters. Put on ungreased cookie sheet. Decorate if desired. Bake at 400° for 5 to 8 minutes or until edges are light brown. Remove immediately from cookie sheet.
Mix taco seasoning mix and refried beans. Spread in bottom of a 9 x 13-inch pan. Layer other ingredients in order listed. Serve with nacho chips.
Cream sugar and oleo. Beat eggs with fork. Add eggs to creamed sugar and oleo, then add vinegar, raisins, nuts and vanilla. Pour into unbaked pie shell. Bake at 450° for 10 minutes, then turn oven to 325° and bake until done, approximately 35 minutes.
Preheat oven to 350°. Cream together butter and sugars. Add egg and oil. Beat until well mixed. Sift dry ingredients and add to creamed mixture. Stir in vanilla. Refrigerate dough 1 hour. Roll out for cut out cookies or roll into walnut-sized balls and press with the bottom of a glass dipped in sugar. Sprinkle sugar on top. Place on lightly greased cookie sheet. Bake 8 to 10 minutes. Yields 3 dozen.
Mix all ingredients. Roll in finger shape. Bake at 325° until brown, then roll in confectioners sugar.
Dip cheese cubes in egg; dredge in flour and again in egg. Roll in bread crumbs, pressing firmly so crumbs adhere. Place on waxed paper and chill 30 minutes. Deep fry cubes in hot oil until golden brown. Drain and serve immediately.
Combine Cool Whip and yogurt. Add strawberries. Mix well. Serve as a dip with fresh fruit. Makes 5 cups.
Measure and sift flour. Mix flour with shortening and ice water. Divide into 4 balls. Roll balls out thin and cut into dumplings, saving enough dough for top crust. Bring broth to a boil; add chicken and drop dumplings into broth. Pour into baking dish. Place top crust on and slit in several places. Lift crust in about 3 places around edges and add 1/4 cup milk at each. Place under crust. Top with thin slices of oleo. Place in 400° oven and bake until crust is brown.
Dissolve brown sugar in cranberry juice, pineapple juice and water. Pour into a coffeepot. Put cloves, allspice and cinnamon in the basket of coffeepot. Perk until good and hot.
Chop eggs and scallions and mix well with cream cheese and shrimp. Heat in 350° oven for 15 minutes. Serve warm.
Toss everything together. Spread in 12 split doggie rolls. Wrap in aluminum foil and twist ends shut. Bake 10 minutes at 400°.
Cut onions in half. Coat both sides well with butter and put back together. Wrap in aluminum foil. Cook on a low-medium grill for 30 to 45 minutes.
Place in saucepan. Mix well and boil for one minute. Pour mixture over 2 gallons popcorn. Toss and mix well. Bake at 250° for one hour, stirring every 15 minutes.
Cream sugar, cream cheese and vanilla; set aside. Mix Dream Whip according to directions minus vanilla. Combine cream cheese ingredients and Dream Whip. Pour into a 9 x 12 x 2-inch graham cracker crust. Top with pie filling. Refrigerate. Very rich dessert.
Whirl cucumber in blender until mushy. Add cottage cheese gradually. Add the remaining ingredients and blend well. Add the tarragon a pinch at a time until you get the taste you want. Chill thoroughly. Serve with raw vegetables, crackers or chips.
Melt butter in a casserole dish. Combine remaining ingredients and pour melted butter into mixture. Stir. Pour into the casserole dish. Bake 1 hour at 350° or until light brown.
Stir together. Heat and serve with Doritos, Fritos or taco chips.
Sift together dry ingredients. Add eggs, oil and baby food. Bake at 350° for 45 to 55 minutes.
Brown onion, sirloin and mushrooms in skillet. When brown, add soup and sour cream; bring to a boil. Reduce heat and simmer. Cook noodles according to package instructions. Drain noodles and mix in 2 tablespoons butter. Add noodles and mixture together. Ready to serve. Serves 4 to 6.
Bring to boil the rhubarb, sugar and water. Add pie filling. Boil 6 to 8 minutes. Add jello and pour into containers. Cool and freeze. Makes 4 pints.
Slice cukes in 1/4-inch slices. Cover with lime and water. Soak 24 hours. Rinse well. Cover with ice water for 3 hours. Drain and cover with other ingredients. Let stand overnight. Boil gently about 35 minutes. Pack in jars. This makes a crisp pickle. Add a little green coloring if desired. Makes a pretty garnish around meats etc., also.
Combine egg, cereal, Worcestershire sauce and lemon peel. Add the turkey and mix well. Shape into 8 balls. In a 10-inch pan, brown the meatballs on all sides in hot oil; drain off the oil. Add broth. Transfer the meatballs to a serving dish and cover to keep warm. Reserve the broth in the pan.
Beat eggs until light. Mix in milk, salt, pepper, nutmeg, bacon and cheese. Pour into buttered 2-quart baking dish (square or rectangular). Drizzle top with melted butter. Bake in preheated 350° oven for 40 minutes or until set. Cut in squares. Serves 6 to 8.
Combine all ingredients. Mix well until thoroughly blended. Pour into a 9 x 13-inch pan and bake at 350° for 35 to 40 minutes until done. Frost with cream cheese or dust with powdered sugar just before serving.
Combine cake ingredients in a large bowl and beat at medium speed for 2 minutes. Pour into a greased and floured 10-inch tube or 12 cup Bundt pan. Bake at 325° for 1 hour. Set on rack to cool. Invert on serving plate.	Prick top immediately. Drizzle and brush half of glaze evenly over top and sides. After cake has cooled, reheat remainder of glaze and brush evenly over cake. Sift 1 tablespoon powdered sugar over cake just before serving.
Layer thawed potatoes into a 13 x 9-inch Pyrex baking dish. In medium size bowl, mix ingredients well and pour over thawed potatoes.
Cook spaghetti until tender; drain. Mix all ingredients. Refrigerate until cold. The longer it sets, the better it will taste.
Dissolve yeast in water; add sugar and oil, then flour. Let set 1 hour, then roll out and cut out rolls. Let set 1 hour. Bake at 350° until done.
In a serving bowl, layer cereal, prunes and yogurt. Drizzle with honey; top with sunflower seeds. Makes 1 serving.
Dissolve yeast in warm water with 1/2 teaspoon sugar; let stand 10 minutes. Add 1 1/2 cups water and 1/2 cup flour to yeast mixture. Let stand 1/2 hour. Add butter, sugar, salt, eggs and flour. Knead and store in refrigerator until ready to knead again and make into rolls. I let stand in refrigerator overnight. Bake at 425° for 20 minutes. Makes 3 dozen small or 2 dozen large.
Combine cream cheese, mayonnaise and pepper. Beat until smooth. Stir in onion and olives. Mixture may be used to stuff celery, tomatoes or as finger sandwich spread. Yields about 1 1/4 cups.
Mix all together. Bake at 375° in greased 9 x 13-inch.
Preheat oven to 350°. Cream shortening until light and fluffy. Add sugar, beating well after each addition. Add egg in thirds, beating well after each addition. Blend in the molasses and vinegar. Stir in the dry ingredients. Add more flour, if needed. Chill dough in refrigerator 8 hours or overnight. Roll dough out on lightly floured surface 1/4-inch thick. Cut into shapes. Bake at 350° for 10 to 15 minutes.
Cream margarine, poppy seed, Worcestershire sauce, mustard and onion together. Slice the whole pans of rolls in half. Spread the creamed mixture on both sides of sliced rolls. Put cheese on bottom layer, then ham. Put top on and slice into individual rolls. Wrap pan and all in aluminum foil. Bake at 400° for 10 to 15 minutes. May freeze. Thaw before cooking.
Mix and spread dough in a hot frypan, greased with a spoonful of shortening. Cook both sides until brown.
Combine butter, bourbon and milk. Add sugar and knead until mixture is blended and does not stick to hands. Knead in pecans. Refrigerate 1 hour. Shape into 1-inch balls; freeze. Dip each ball of candy into melted chocolate pieces. Place on wax paper to cool. Store in refrigerator. Yield: 6 dozen.
Combine 1 1/2 cups flour and yeast. Heat milk, sugar and butter until melted (warm not hot). Add milk mixture to flour and eggs. Beat with electric mixer 30 seconds; scrape sides, then high speed 3 minutes. Add remaining flour (soft dough). Knead on floured board until smooth, 3 to 5 minutes. Put in lightly greased bowl. Cover; let rise 1 to 1 1/2 hours. Shape to form 2 balls. Cover; rest 10 minutes.
Mix baked beans, ketchup, Karo syrup and mustard in casserole dish. Brown hamburger and onion in skillet until onion is tender. Drain and add to bean mixture. Bake at 350° for 30 minutes.
Cream butter and sugar in bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in chocolate and vanilla. Add mixture of flour and soda alternately with buttermilk, beating well after each addition. Mix in nuts. Pour into 2 greased 4 x 8-inch loaf pans. Bake at 325° for 1 hour. Cool. Dust with confectioners sugar.
Mix all ingredients together, except Town House crackers. Place in Pyrex cooking dish and top with crackers. Bake at 350° for 30 minutes.
Blend butter and sugar. Add remaining ingredients and bake at 325° in a lightly greased and floured cookie sheet. Bake for 30 minutes. Do not overbake, should be light brown.
Mix together. Stir well. Marinate several hours or overnight. Keeps one week. Can be used as side dish or as dip with chips.
In a large frying pan, put in oil; chop the garlic. Saute until garlic turns golden. Pour in marinara sauce, 2 cans red clam sauce and 2 cans chopped clams with juice. Cook on low heat 5 minutes. Chop parsley and put in sauce. Cook on low heat 10 minutes.
Preheat oven to 350°. In a large bowl, mix the angel food cake mix and pineapple with a whisk or large spoon. Pour mixture into a 9 x 13 pan that has been sprayed with Pam. Bake for 30 minutes or until toothpick inserted in center comes out clean. Cool.
Dissolve yeast in water. Add 1 teaspoon sugar and rye flour, making a "sponge". Add remaining ingredients except white flour; mix well. Add white flour until right consistency. Mix and knead well. Let rise 2 to 3 times. Make into loaves and bake.
Use cooked chicken and cut up into bite size pieces, not too small. Combine chicken and celery with French dressing and allow to stand 1/2 hour. Season with salt, pepper and seasoning salt. Toss together lightly with mayonnaise.
Mix first 4 ingredients. Put oil in loaf pans and pour mixture in. Bake at 350° until browned. Yields 2 small loaves.
Saute beef in skillet with onion. Put in greased casserole dish. Put potato cubes on top. Mix soups with water and pour over meat. Top with onion rings and mushrooms. Bake at 350° for 30 to 45 minutes.
Salt and pepper pork chops. Melt shortening and brown chops well on both sides. Mix together soups and water. Pour over chops. Add sliced onion on top. Cover and simmer over low heat for 1 1/2 hours or until chops are tender.
Preheat the oven to 350°. Heat a medium cast-iron skillet over high heat for 15 minutes, or until very hot. In a small bowl, combine all the dry seasonings; mix well and set aside. Spray one side of the chicken with nonstick vegetable cooking spray and sprinkle with half the seasoning; reserve the remaining seasoning. Place in the very hot skillet, seasoned side down. Repeat procedure with top side of the chicken; cook for 1 minute on each side. Remove from the skillet and place on a small baking sheet that has been sprayed with nonstick vegetable cooking spray. Bake for 5 minutes.
Melt butter or any grease you are using. Add flour to hot grease. Mix with spoon. Add mix and stir continuously with spatula. Add or decrease milk to your preference.
Mix crumbs with oleo. Pat into 9 x 13-inch Pyrex dish. Bake at 350° for 10 minutes; cool. Mix pudding, milk and ice cream until well blended. Pour over crumbs and chill. Do not freeze. Top with whipped cream and Heath bars.
Mix corn, beans, soup, pepper, onion and sour cream in a buttered casserole dish. Bake for 35 minutes at 350°. Melt butter and add cheese, nuts and crackers. Sprinkle over casserole. Bake 10 additional minutes.
Heat oil and drippings in wok or Dutch oven. Stir-fry onion and garlic for one minute. Add chicken, soy sauce, cinnamon, nutmeg, black pepper and bouillon cubes in this order. Let simmer about five minutes, covered. Stir in rice about one cup at a time, until all six cups are added. Turn off heat. Add celery, cabbage and scrambled eggs and mix well. Serve with salsa, if desired. Serves six.
In large skillet melt butter. Saute onions and mushrooms until tender. Place in 12 x 7 1/2 x 2-inch baking dish or 2-quart casserole. Sprinkle shredded cheese on top. Combine soup, milk and soy sauce. Pour over cheese. Top with bread, place cheese slice on top of bread. Cover and refrigerate 4 hours or overnight.
Beat up and pour into crust. Bake at 325° until filling is set. Makes two pies. Bake approximately 30 to 45 minutes.
Combine juices, water and sugar in a 30-cup automatic coffee maker. Be sure to melt sugar and use filter. Place whole cloves, salt and cinnamon sticks in basket. Plug in and perk. Serve piping hot. Store leftover punch in refrigerator. Reheat later.
Mix first 3 ingredients in salt. Let set 1 hour; drain well. Mix sugar, vinegar, celery and mustard; let boil. Add squash; boil 3 minutes. Stir frequently. Seal in sterile jar. Makes 6 pints or 3 quarts.
Spray 10-inch quiche dish or pie plate with cooking spray. Sprinkle meat or vegetable, cheese and onion in plate. Beat remaining ingredients until smooth for 15 seconds in blender on high or 1 minute with a hand beater. Pour in plate. Bake in preheated oven at 400° until knife inserted between edge and center comes out clean, about 35 to 40 minutes. Cool for 5 minutes before serving. Can be reheated.
Shortening or margarine should be at room temperature. Put all ingredients in a large bowl. Beat on low speed until ingredients are blended. Then beat on medium for 10 minutes. Pour into a sprayed tube or Bundt pan. Bake at 325° for 1 hour. Test for doneness with finger. If no depression is left, it is done.
Place butterscotch morsels over hot water in double boiler. Beat the cream cheese with salt until light. Blend with melted morsels. Beat in sugar gradually, making it a spreading consistency.
Combine apples, egg, flour, cinnamon, chopped nuts, oil, sugar, salt and vanilla in one bowl. Mix well. Bake 45 minutes in a 325° oven in a 7 1/2 x 11 1/2-inch pan. Top with confectioners or whipped cream to serve.
Heat oven to 425°. Grease rectangular baking dish, 13 x 9 x 2-inches. Mix baking mix and water until soft dough forms. Beat vigorously for 20 strokes. Gently smooth dough into ball on floured, cloth-covered board. Knead 5 times. Roll dough into rectangle, 14 x 10-inches. Place dough in dish so edges are 1/2-inch up sides.
Peel and slice onions. Heat 1 tablespoon of the butter and 1 tablespoon of oil in a large frying pan over medium heat. Add the onions, 3/4 teaspoon salt and 1/4 teaspoon pepper and cook until onions are soft and golden, about 10 minutes. Remove onions and cover to keep warm. Melt remaining butter and oil in the same pan over medium heat. Add 2 of the steaks and cook 3 to 4 minutes per side for medium-rare. Remove the steaks from the pan and keep them warm while cooking the remaining 2 steaks with the sauteed onions.
Heat part of the 7-Up to boiling point. Stir in gelatin until well blended. Add rest of 7-Up and then the coconut extract. Pour this over the fruits, which have been stirred together. Chill. Store in covered container.
Cook and stir onion, bell pepper and garlic in oil in 2-quart saucepan about 5 minutes or until bell pepper is tender. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer, uncovered, about 15 minutes, or until slightly thickened.