HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes in skins until tender; peel and chop. Combine potatoes, celery, chopped egg whites, pepper, mayonnaise and mustard in large bowl; mix gently. Sprinkle with paprika. Chill until serving time. Garnish with radishes and sliced egg whites.
Simmer lobster meat in butter until it reaches a good pink color. Slowly add milk and cream, stirring constantly until stew has developed a rich salmon color. Remove from heat and let age 5 or 6 hours. Reheat slowly. Serves 8.
Whisk together yogurt, vinegar, honey, lemon juice, scallions, thyme, salt, pepper and 1/2 cup water. Serve over assorted greens. Makes 2 cups.
Cook noodles until tender but still firm. Rinse in cold water. Mix Ricotta, egg, salt, pepper and parsley. Add Mozzarella and Cheddar. Pour enough sauce in bottom of 13 x 9-inch pan to cover. Fill shells with cheese mixture. Place in pan. Cover with remaining sauce. Sprinkle with Parmesan cheese. Bake at 375° for 35 minutes, covered. Uncover and bake 5 minutes. Let stand 5 to 10 minutes before serving.
Whip cream cheese until soft and fluffy. Add sugar, peanut butter and milk. Beat until smooth. Fold Cool Whip into mixture. Fold into pie crust and sprinkle with peanuts. Freeze. Take out 1 hour before serving.
Mix well. Refrigerate about 24 hours, no less than 4 hours. Remember to mix from time to time.
Grease and flour (bottom only) a 13 x 9-inch pan. Mix together all ingredients and put in bottom of pan.
Combine all ingredients. Form into 4 patties. Broil or fry. Place patties on toasted buns. Serve with tomatoes, lettuce and seasoning.
Mix flour and sugar together well. Slowly stir in room temperature beer. Pour mixture into bread pan and let stand 15 minutes. Bake 1 hour at 350°. Makes really good toast!
Thoroughly mix together the shortening, sugar and eggs. Sift together and stir the flour, cream of tartar, soda and salt. Chill dough. Roll into small walnut sized balls. Roll in mixture of 2 tablespoons of sugar and 2 teaspoons of cinnamon. Place on greased cookie sheet 2 inches apart. Bake at 400° for 8 to 10 minutes or until lightly brown and still soft.
Cook ground meat and drain. Add soup and beans; set aside. Mix Jiffy corn muffin mix as per package directions. Grease a small casserole dish. Spread 2/3 corn muffin mix on bottom. Pour meat mixture on top. Spoon remaining corn muffin mixture over the meat mixture. Bake at 375° for 20 minutes. Time and temperature of oven may vary with individual oven.
Melt butter. Add all other ingredients and bring to a slow boil for 15 minutes. Serve hot or cold.
Heat a 12-inch electric skillet to 350°. Brown turkey in a small amount of oil. Remove turkey from pan and drain fat. Put turkey back in skillet. Add tomato sauce, water, taco mix and instant onion. Bring mixture to boiling. Add spaghetti. Reduce heat to 220°. Simmer, covered, until spaghetti is tender, stirring frequently, about 25 to 30 minutes. Sprinkle with shredded cheese. Serves 6.
Mix all ingredients in blender. This makes the equivalent of 1 (14 ounce) can.
Mix all ingredients together except almonds, cheese and potato chips. Gently pour into a greased 2 quart casserole. Stir in gently cheese and	almonds. Top with chips. Bake at 350° for 30 minutes. Serve in pastry cups.
Boil cobs in 2 gallons water until soft. Remove cobs; strain liquid. Add sugar. Boil down to 1 1/2 gallons. Store in quart jars.
Put layer of chicken and layer of mixed ingredients in casserole dish. Alternate layers. Cook at 350 degrees for 30 minutes.
Cook bacon in skillet until crisp. Remove bacon, drain and crumble. Add onion to 2 tablespoons bacon drippings. Cook slowly until light brown. Add seasoning, peas and cauliflower. Heat through, but do not boil. Garnish with bacon.
Rinse mushrooms, pat dry and remove stems. Chop stems and combine sausage, garlic and parsley. Cook until browned. Drain grease off. Stir in chopped stuffed mushrooms. Bake at 350° for 20 minutes.
Brown onion in butter until tender. Beat the hamburger, flour, salt, pepper, egg and milk with fork until light and fluffy. Add cooked onion and form in 1-inch balls. Brown meatballs over medium heat. Remove from skillet and mix flour with drippings. Add beef broth and water, stirring constantly, until mixture thickens and boils. Add meatballs. Add potatoes, carrots and onions. Sprinkle lightly with salt and pepper. Cover skillet, reduce heat and simmer until vegetables are tender, about 30 to 35 minutes. Pour boiling water over frozen peas to separate them; drain. Add peas; cover and simmer 5 minutes longer.
Cream shortening and sugars until light and fluffy. Add egg; beat well. Mix peanut butter and vanilla. Add flour, baking soda and salt. Roll dough into 1-inch balls. Bake at 400° for 10 to 12 minutes or until done. Remove from oven. Press a chocolate kiss in the center. Makes 4 dozen.
In a hot heavy bottomed pot or Dutch oven add bacon and onion. Cook over medium-low heat, stirring often until onion is soft and bacon is lightly browned. Add tomatoes, salt, pepper and Tabasco. Cook 10 minutes, stirring often. Add the broken biscuits and cook 2 or 3 minutes more. Taste and if too acidic, add sugar to balance flavors. Serve hot. Serves 4.
Trim fat and bone from meat; cut into 4 to 6 serving pieces. Grease large skillet lightly with fat from meat. Brown thoroughly on one side; turn and season with remaining 1/4 teaspoon salt. Push meat to one side. Add onions and cook and stir until tender. Stir in broth, soy sauce and garlic. Cover and simmer 5 minutes. Blend cornstarch with water; stir gradually into meat mixture. Cook, stirring constantly, until mixture thickens. Boil and stir 1 minute. Add tomatoes. Heat thoroughly. Serve over rice.
Combine apples, celery and nuts. Blend mayonnaise, sugar, juice and salt. Fold in whipped cream and fold into apple mixture. Chill. Serves 6.
Debone cooked chicken. Break into bite-size pieces. Place in an 8 x 11-inch baking dish. Mix soup, sour cream and poppy seed together in mixing bowl. Pour over chicken. Mix crushed crackers and margarine and pour over soup mixture. Bake at 350° for 30 minutes.
Add all ingredients in saucepan, except meat. Bring to a low simmer. Add meat, if desired.
Cream butter; gradually add sugar and brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Combine soda and sour cream. Sift together flour, cocoa and salt. Add to creamed mixture, alternately with sour cream mixture, beginning and ending with flour mixture. Mix just until blended after each addition. Stir in vanilla. Pour batter into a greased and floured 10-inch tube pan. Bake at 325° for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean. Let cool in pan 15 minutes. Remove from pan; let cool completely on a wire rack. Sift powdered sugar over top of cake, if desired.
Put cake mixes, melted butter, pie filling and nuts in a 13 x 9-inch baking pan and mix together. Bake in oven for 45 minutes at 375°.
Melt Velveeta cheese and margarine together. Defrost frozen broccoli; drain. Combine cheese mixture and broccoli in baking dish. Crumble Town House crackers and make a covered layer over top of broccoli. Bake in oven at 350° until crackers are golden brown.
Thaw vegetables in shallow baking dish. Mix can of soup, 1/2 package of cheese and sour cream with thawed vegetables. Bake at 350° for 25 to 35 minutes or until cheese is "bubbly." Remove from oven and add remaining cheese. Sprinkle French fried onions over top. Return to oven and bake until cheese is melted and onions are browned.
Mix all the ingredients. Roll into balls and place in a 350° oven. After 5 minutes, remove from oven and make a thumbprint in each cookie. Continue to bake for 5 to 7 more minutes. Cookies will not be brown.
Wash and drain strawberries. Dip in Cool Whip. Roll in Grape-Nuts and serve. Delicious and easy!
*Sugar substitute is either 4 to 8 envelopes or 1 1/2 teaspoons or to taste.
Mix all ingredients. Place in greased 9 x 13-inch pan. Bake at 350° for 25 minutes or until browned. Remove from oven and let stand 2 to 3 minutes. Cut and serve.
Mash salmon with a fork. Mix remaining ingredients with salmon. Pour into prepared baking dish or loaf pan. Bake 25 minutes at 425°.
Preheat oven to 350°. Butter and flour a 9-inch square pan. In a large bowl, combine sugar, egg, flour, baking soda, baking powder, salt and cinnamon. Mix well.
Combine all ingredients. Beat until stiff peaks are formed. Drop onto greased baking sheet and bake for 2 hours at 250°. Serve with fresh fruit and whipped cream.
Brown beef, onion, garlic and mango and add salt and pepper. Cook macaroni, then add other ingredients. Cut cheese into cubes. I usually save some cheese for the top. Bake 1 1/2 hours at 250° to 300° until brown.
Microwave directions: In a 3 quart casserole dish, heat ground beef for five minutes, drain. Add tomatoes and Lipton soup mix and oregano blended with reserve liquid from the tomatoes and water. Heat covered, for 5 minutes or until boiling. Stir in uncooked macaroni and heat covered, stirring occasionally, until tender. Stir in parmesan cheese and top with Mozzarella cheese. Let stand covered for 5 minutes.
Mix butter until soft. Mix in powdered sugar, flour, milk and vanilla. Add nuts. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes.
Place Brie on ovenproof dish.	Spread honey on top and sides of Brie. Cover with almonds. Add more honey. Place in preheated 350° oven until Brie softens. Let cool slightly. Serve with crackers and apple slices.
Wash grapes and drain completely on paper towels. Mix remaining ingredients together, stirring in Cool Whip last, just until mixed through. Add grapes, mixing well. Chill.
Mix apple, banana and grapefruit sections with juice to prevent darkening of apple and banana. Add grapes and pineapple and chill (fresh fruit in season may be substituted). Makes 2 servings, 1 cup each.
Mix margarine, peanut butter, vanilla and sugar. Roll into balls and chill. Melt chocolate and paraffin wax in a double boiler. Dip into chocolate with spoon or toothpick. Place on waxed paper to cool.
Spread mixture on rolled dough. Roll like a jelly roll. Cut in pieces and twist. Bake at 350° until brown.
In medium size bowl, mix together all ingredients until well blended. Refrigerate several hours or overnight. This dip tastes great with strawberries!
Add the flour to the white sugar. To the eggs, add a little of the sugar mixture and then the scalded milk. Then add the brown sugar and salt to taste.
Cut peel into long thin strips. In a large kettle over high heat, heat peels and 8 cups of hot water to boiling; boil 15 minutes, drain and rinse. Add 8 more cups hot water and boil 15 minutes and drain. In same kettle over high heat, heat 1 3/4 cups sugar, the corn syrup and 1 1/2 cups water until boiling and sugar is dissolved, stirring frequently. Gently stir in peels. Reduce heat to medium-low and cook until most of the syrup has been absorbed, about 40 minutes. Remove from heat; gently stir in gelatin until dissolved and cool 10 minutes. Onto wax paper place 1 cup sugar. Lightly roll peels a few at a time in sugar adding more as necessary. Place sugar coated peels in single layer on wire racks; let dry overnight. Store in tightly covered containers. Makes 8 cups.
Cut eggplant into 3/4-inch thick slices. Sprinkle slices with salt, allowing about 1 teaspoon for whole eggplant. Pile slices on top of each other in a saucepan or baking dish, then place a weighted dish on top; let stand for 1 hour, then drain off the liquid that flows out. Dip slices into a mixture of 1 beaten egg and 1/4 cup milk, then coat well with dry bread crumbs. Fry over moderate heat until brown on both sides and thoroughly tender.
Mix equal amounts of peanut butter and powdered sugar until crumbly. Put mixture in pie crust (save a small amount for top). Mix pudding, whipping cream and milk together. Blend mixture until it thickens. Put on top of peanut butter mixture. Top with Cool Whip. Top with remaining peanut butter mixture. Refrigerate. Tastes so creamy and smooth.
Peel and slice and eggplant. Coat both sides of the slices with salad dressing or mayonnaise. Dip each slice into a mixture of bread crumbs and Parmesan cheese until well coated. Place on an oiled cookie sheet. Bake in a 400° oven for 20 minutes or until it browns.
Put carrots in casserole. Mix with other ingredients. Cover; bake until tender at 350° for 25 to 30 minutes. Remove cover for escape of excess moisture.
Preheat oven to 350°. Mix flour and oleo until crumbly. Add milk. Spray casserole dish with Pam. Mix soup and broth in dish. Add turkey. Place flour mixture over top of soup mixture. (May need to add more milk if flour mixture is too thick to pour.) Bake 30 to 40 minutes.
Cut and wash broccoli florets. Fry bacon and crumble. Mix all other ingredients. Add bacon and pour over broccoli. Mix well.
Mix the squash with the salt, coriander, mace, ginger and flour. Turn into a buttered 1-quart shallow casserole dish. Drizzle with 2 tablespoons melted butter. Sprinkle evenly with brown sugar. Mix the bread crumbs with the 3 tablespoons melted butter. Sprinkle over the squash. (Recipe may be made ahead to this point and refrigerated.) Bake at 325° for 30 minutes or until crumbs are golden and sugar has melted. Makes 4 servings.
Cut butter into cake mix until crumbly. (Reserve 1 cup for topping.) Add eggs and milk. Beat for 2 minutes at high speed. Spread in greased and floured 13 x 9-inch pan.
Slice peeled apples in a greased baking dish. Sprinkle with cinnamon. Cream margarine and sugar. Add egg, milk and flour. Add sifted baking powder and salt. Add vanilla; spread over apples.
Mix all ingredients and make	into 1 1/2-inch balls. Then roll in chopped salted peanuts. If the first ingredients are a little sticky, add more powdered milk. You can also add one of these optional ingredients: raisins, coconut, chocolate	chips or Grape-Nuts to vary recipe. Store in refrigerator.
Prepare jello using only 1 cup hot water. Let cool. Soften cream cheese with milk and add pineapple and nuts. Mix with jello when cool.
Soak cookies in milk and line like a crust in a 11 x 13 x 2-inch glass baking dish. (Make the cookie soggy but not falling apart.) On this layer, add a layer of Cool Whip. Save a few cookies to crush and sprinkle on top. Chill before serving.
Unwrap ice cream sandwiches and place in the bottom of a casserole dish, covering the bottom. Generously pour and smooth Cool Whip on top of sandwiches. Drizzle chocolate and caramel syrup toppings on top of Cool Whip. Randomly place cherries on top. Sprinkle with pecans. Cover with aluminum foil and freeze until ready to serve. ENJOY!
Cook and cool potatoes. Beat vinegar, mustard, cayenne, salt and pepper until thick. Add oil slowly while whisking. Add scallions and dill weed. Serve at room temperature.
Saute ground beef; set aside. Combine peppers, onion and cheese. Combine soda, salt, cornmeal, milk, corn and eggs. Grease iron skillet and heat. Sprinkle small amount of meal in skillet and brown lightly. Pour 1/2 batter into hot skillet. Sprinkle cheese evenly over batter. Pour meat and onion mixture over this. Pour remaining batter over all. Bake at 350° for 45 to 50 minutes.
Combine softened cream cheese, milk, salt and curry powder and pepper. Add the chicken, nuts and onion, mixing lightly; form into ball.
Sift together flour, salt and soda three times. Put all ingredients in bowl and mix thoroughly. Pour into flat pan and bake at 350° for 35 minutes. Grease pan with Crisco.
Mix butter, flour and pecans. Press into a 9 x 13 in. greased pan. Cover entire pan. Bake at 450 degrees until light brown. Cool in refrigerator. Mix cream cheese, cool whip, and powdered sugar. Spread over first layer. Mix pudding mix, vanilla and milk. Add to second layer. Cover with cool whip and chopped pecans.
Blend together meat, onions, salt and pepper. Shape into balls and cook in skillet until meat is cooked thoroughly. Combine soup and milk and pour over meatballs and bring to boil. Serve.
Mix milk, coconut and vanilla. Drop by teaspoonfuls on greased baking sheets. Bake at 350° for 8 to 10 minutes. Remove from pan at once.
Heat oil in skillet. Add the onion and garlic; stir-fry over medium-high heat about 2 minutes. Add the eggplant and stir-fry another 2 minutes. Add the zucchini, green pepper and tomatoes; stir-fry 3 minutes more. Add basil, salt and ground pepper. Cover and simmer 30 minutes over low heat. Uncover; stir gently and simmer 10 minutes. Add capers. Serve hot. Serves 6.
In a small bowl, blend mustard and water into a paste. Pour paste in blender. Add remaining ingredients. Process 1 minute. Serves 6.
Cook sausage and drain. Add grated cheese and Bisquick. Form into small balls. Bake at 350° for about 20 minutes or until they are done.
Cream shortening and sugar. Add eggs. Cream well and add vanilla. Add flour, baking powder, baking soda and salt, sifted together, alternately with milk. Add oats; stir in well. Add raisins and nuts last. Drop on greased cookie sheet. Bake at 375° until light brown. Remove to rack.
Brown hamburger meat and drain. Melt Velveeta in Manwich. Combine mixture with hamburger. Serve with taco chips and dip.
Combine prunes and water in container of food processor. Process about 1 minute until pureed. Puree may be covered and refrigerated up to 2 months. Makes 2 cups.
In a bowl, combine flour and sugar, blend in butter until smooth. Press into an ungreased 13 x 9 x 2 inch baking pan. Bake at 300° for 20 to 25 minutes or until set (crust will not brown). Cool.
Combine sour cream, onions, lemon juice, vinegar, salt and pepper. Add cucumbers and mix well. Chill.
On medium, heat approximately 2 Tbsp. vegetable oil in wok or nonstick skillet. Add vegetables one type at a time, stirring constantly. When vegetable is slightly soft, add next vegetable until all are in pan except bean sprouts (add at end). If necessary and it usually is, add chicken broth instead of more oil during vegetable cooking. Make sure there is some liquid in the pan. Cover and cook until tender. Add bean sprouts and stir in seasonings and cover 2 to 3 minutes before serving.
Melt 1 stick butter in 9 x 13-inch pan. Layer the rest of the ingredients in order given. Top with the other stick of butter (melted). Bake at 350° for an hour or until done.
Blend cantaloupe, orange juice and lemon juice in a blender until smooth. Add 2 cups frozen yogurt and blend again until smooth. Serves 2.
Cook flour and milk in a small sauce pan until thick like paste. Cool completely. While waiting for the flour paste to cool, cream together margarine and sugar in a mixing bowl and place in refrigerator. After paste is completely cooled, remove mixing bowl from refrigerator and add vanilla, beat mixture with an electric mixer until thick and smooth. Make sure all grains of sugar have dissolved. In hot weather, due to the high margarine content, frosting should be refrigerated.
Cook manicotti noodles. Drain and cool. In large bowl, mix cottage or Ricotta cheese, 1 pound Mozzarella (cut up into bite-size pieces), eggs, Parmesan cheese, parsley, salt and pepper. Split noodles down the center. Stuff with plenty of cheese; mix. Put in greased 9 x 13-inch pan, seam side down. Continue until all noodles are filled. You will need another small pan also. Cover with spaghetti sauce. Cook on 350° for 1 hour. Top with grated Mozzarella cheese. Put back in oven until melted. Serve with meatballs and sausage.
Sift flour, sugar, baking powder and salt into mixing bowl. Add shortening, vanilla and all but 1/3 cup of milk. Beat at medium speed for 2 minutes. Add eggs and remaining milk. Beat at medium for 1 minute. Grease 2 deep 8-inch round cake pans. Pour batter into cake pans and spread evenly. Bake in oven at 350° for 30 to 35 minutes. Makes two 8-inch cake layers.
Save juices from oranges and pineapple cans. Slice bananas and combine with all other ingredients, including juices. Mix well and serve.
Preheat oven to 375°. In a small bowl, combine flour, baking powder, soda and salt; set aside. In a large bowl, combine butter, brown sugar, eggs and water; beat until creamy. Gradually add flour mixture; stir in oats, butterscotch bits, orange extract and nuts. Drop by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake at 375° for 10 to 12 minutes.
Mix cocoa, flour and sugar together. Be sure all lumps are smooth. Add 3 cups of water; stir well. Cook in double boiler or iron skillet until desired thickness is reached.
Saute the first 6 ingredients until very soft. Add lemon juice, Worcestershire sauce, parsley and green onion tops. Stir just to mix and add soup and shrimp. Cook 10 to 15 minutes over low heat. Serve over rice.
Steam salt pork in small amount of water until tender. Add all ingredients, except pimentos. Cook until almost tender. Add pimentos. Remove from heat.
In 5-quart Dutch oven over medium-high heat, into hot salad oil, gradually stir flour; cook, stirring constantly, until flour is dark brown (mixture will be thick). Add celery, green pepper and onion; cook 10 minutes or until vegetables are lightly browned, stirring constantly.
Cream butter and sugar; add eggs and beat well. Gradually add and mix flour. Add almond flavoring. Pour into greased Bundt pan. Bake at 325° for 55 minutes.
Mix together into a stiff dough. Chill briefly. Roll out and cut with cookie cutters into desired shapes. Poke a hole (near the top of each ornament) with a straw. Let dry thoroughly (several days) on a rack. Thread with a ribbon for hanging.
In covered 10-inch skillet over medium heat, simmer sausages and 1/4 cup water 5 minutes; uncover and cook sausages until browned, turning often. Refrigerate until cold.
Sift dry ingredients. Add to remaining ingredients. Chill overnight. Add enough flour (if needed) to handle easier. Bake in moderate oven. Roll out and cut. Place on greased cookie sheet.
Combine Cool Whip, cream cheese and sugar. Whip until smooth. Slice bananas on pie crust. Add filling and top with fruit pie filling. Place extra Cool Whip on top, if desired.
Blend cream cheese with sugar and fold in Cool Whip. Spread over bottom of cooled pie crust. (One large or 2 small pie crusts may be used.)
Fry sausage and crumble; drain grease. Saute onion, green pepper and celery. Add remaining ingredients; mix well, cover and bake 1 hour at 350°.
Sprinkle yeast over warm water. Add sugar; stir. Add half of flour and blend well. Add egg, shortening and rest of the flour. Mix well. Cover with damp towel and let rise in refrigerator at least 2 hours or overnight. Take out as needed. Roll out and let rise at room temperature. Bake at 350° until brown.
Roll out crescent rolls onto ungreased cookie sheet. Press perforations together and spread close to edges of cookie sheet. Bake about 8 minutes at 375° and cool.
Insert cloves in fat of the ham. Wash cranberries and dry; mix with honey. Pour over ham and bake in moderate oven at 350° for 1 1/2 hours or until ham is tender. Baste occasionally with the liquid in the pan. Serves 4 to 6.
Combine all ingredients in a 4-quart pot and simmer for 1 hour.
Heat oven to 350°. Grease an 11 x 7-inch glass baking dish. Combine oats, flour, brown sugar, nuts, baking soda and salt. Add margarine, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes.
Cook Rice-A-Roni according to directions. Do not brown. Cool. Add peppers, onions and olives. Drain artichokes, reserving marinade. Cut artichokes in half. Combine marinade with curry and mayonnaise. Add artichokes to rice and toss with dressing. Chill and serve.
Mix ingredients and put in a 9 x 13-inch pan. Cook at 350° for 1 hour.
Cut beef into 3/4-inch cubes. Melt butter in skillet and saute onion in it. Roll beef in flour, then brown it in the cooked onion and butter. Stir in the cream of mushroom soup, chicken broth and tomato paste. Salt and pepper to taste. Simmer until all ingredients are completely mixed and heated through. Serve over cooked rice.
Mix cake mix, eggs and oranges together. Bake at 350° for 25 to 30 minutes. Let cool.