HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium bowl, combine all ingredients except bread and margarine; mix well. To assemble sandwiches, spread 1/2 cup of tuna mixture on each of 5 slices of bread. Cover with remaining bread slices. Spread margarine on outside of each sandwich. Heat large skillet over medium-high heat or heat griddle to 375°. Add sandwiches; cook 1 to 2 minutes on each side or until bread browns and sandwiches are hot. Yields 5 sandwiches.
Wrap each breast with a slice of bacon. In bottom of a flat casserole dish, sprinkle a base of chipped beef. Place chicken on beef. Mix soup and sour cream and pour over all. Bake 3 hours, uncovered, at 275°. Good served over rice and can be made ahead and refrigerated until cooking time.
Blend eggs, oil and sugar until creamy. Add flour, little at a time. Blend well. Batter will be stiff. Fold in apples, coconut and nuts. Pour into tube pan and bake 1 hour. Remove from pan after 30 minutes.
Combine ground beef, egg, onion and salt. Shape mixture into 50 to 60 meatballs. Combine grape jelly, chili sauce and lemon juice in large skillet. Heat, stirring constantly, until sauce is smooth. Add meatballs; simmer 1 hour.
In 3-quart microwave safe dish, combine oil, onion, green pepper and garlic. Cover with lid; microwave on High 4 minutes or until vegetables are tender, stirring once during cooking.
Cook chicken until tender; cut into bite-size pieces. Roll Hi Ho crackers into crumbs. Melt oleo and mix with crumbs. Put 1/2 of crumbs in 9 x 13-inch dish, then add chicken pieces. Mix soups, sour cream and water chestnuts; pour over chicken. Top with rest of crumbs. Bake at 350°, uncovered, for 35 to 45 minutes.
Combine sugar, cornstarch, salt, cinnamon, orange peel and apricot juice. Bring to a hard boil. Pour over remaining ingredients. Bake at 375° for 1/2 hour or until heated through.
Place first ten ingredients in a large pot and bring to a boil for 3 minutes. Remove from stove and let cool. Stir in remaining ingredients. Bake for 1 hour at 350° in large pan.
Put a light film of oil in the bottom of a pan. Place fish; sprinkle onion over fish, then garlic, cheese, bread crumbs and basil. Sprinkle over with oil lightly. Bake in 350° oven for 15 minutes or until fish flakes. Do not o°ercook.
Mix first 7 ingredients. Roll into 1-inch balls and freeze. Mix chocolate chips and paraffin in top of double boiler until melted. Keep chocolate warm. Dip balls.
Stir all ingredients together. Pour into a well-greased 9 x 13-inch pan. Refrigerate overnight. Bake at 350° for 30 to 35 minutes.
Combine the flour, baking powder, cardamon, sugar and salt. Add the milk. Add the egg yolks and then add the oil. Beat egg whites stiff and fold in mixture. Bake in hot waffle iron until light golden. Serve hot or like the Norwegians, serve cold with butter and slice of goat cheese on top. Makes 10 waffles.
Cream shortening and sugar together until light and fluffy. Add vanilla. Add beaten egg. Add raisins and pineapple. Sift flour, baking powder, soda and salt together and add to creamed mixture. Drop from a teaspoon on greased cookie sheet. Bake at 375° for 15 minutes or until lightly browned. Makes 40 cookies.
Drain juice off of canned fruit saving pineapple and apricot juice. Mix pudding with saved juice; add canned fruit. Right before serving, add peeled apple and banana. Note: Vanilla instant pudding may be substituted.
Spray baking dish with Pam. Place green beans on bottom. Layer soup, water chestnuts, cheese and onions. Place another layer beans, then soup on top. Bake at 350° about 45 minutes. When bubbly, layer cheese and onions on top. Bake until onions brown and cheese melts.
Heat oven to 425°. Prepare pastry as package directs. Sprinkle bacon, cheese and onion in pie shell. Beat eggs slightly, then beat in remaining ingredients. Pour into pie shell; bake for 15 minutes. Reduce oven to 300°; bake 30 minutes longer, or until knife inserted one inch from edge comes out clean. Let stand 10 minutes before cutting.
Prepare greased cookie sheet pan. Cook sugar, Karo and water until mixture begins to string like hair off the spoon. Add peanuts and cook until mixture begins to cover to a light brown. Remove from heat. Add butter, salt and soda.
Stir all ingredients and mix well. Chill at least 1 hour. Serve with raw vegetables.
Heat oil in skillet; add chicken and vegetables. Cook 3 to 5 minutes. Add remaining ingredients. Place in flour tortillas. Put seam side down in lightly buttered dish.
Mix first 7 ingredients. Pour over chicken wings. Refrigerate overnight, covered. Drain well. Sprinkle with lemon pepper. Bake at 325° for 1 1/2 hours, until dark and chewy.
Sift flour and measure. Add sugar, salt and cut in butter (as for a pie crust). Add yeast to the 1/4 cup hot water to dissolve, then combine with sour cream and egg yolks and add to first mixture. More flour may be needed to form a soft smooth dough. Place in bowl, cover and refrigerate overnight. Next morning, form into 3 balls. Roll each into a rectangle about 1/4 inch thick. Spread with filling and roll up as a jelly roll. Let rise for one hour. Bake in 350° oven for 40 minutes. Ice while warm and sprinkle with chopped pecans.
Place 1 1/2 cups water in pressure pan. Arrange chicken and onion in pan. Sprinkle with remaining ingredients. Cook for 25 to 35 minutes.
Drain shrimp and crush into small pieces. Soften cream cheese with mayonnaise and add to shrimp. Add eggs and onion. Chill for a couple of hours. Let stand at room temperature for 15 minutes before serving. Serve with crackers.
Combine all ingredients except beef. Slash fat edges of meat. Place in shallow dish. Pour vinegar catsup mixture over steak. Let stand 3 hours at room temperature or overnight in refrigerator, turning steak several times. Drain steak, reserving marinade. Pat dry with paper towel. Cook over hot coals about 20 minutes on each side for rare. Cook 25 minutes on each side for medium. Brush occasionally with reserved marinade. Yields 6 servings.
Beat egg whites, vanilla and dash of salt until soft peaks form. Gradually add sugar, beating to stiff peaks. Fold in coconut. Drop from a teaspoon onto a greased cookie sheet. Bake in 325° oven about 20 minutes. Cool. Makes 20 to 24.
Mix cake mix, margarine and 1/3 cup evaporated milk. Spread in a greased 9 x 12-inch pan. Bake at 350° for 15 minutes. Melt caramels with 1/3 cup evaporated milk; set aside. Pour chopped walnuts, chocolate chips and caramel mix on top of brownies. Spread remaining batter on top and bake at 350° for 20 to 25 minutes. It spreads easier if you spoon small amounts on and bake for 5 minutes. Then remove from oven and spread evenly. Return for final baking. Cool and cut into small squares.
Put wieners in large pan and cover with cold water. Bring to boil (do not let boil). Remove from heat and put lid on pan. Let set while preparing the canning mixture. Mix other ingredients together and bring to a rolling boil.
Toast nuts in a low oven in a jelly roll pan for about 5 minutes. Fold sugar and salt into egg whites, while beating and whip to a stiff meringue. Fold nuts into meringue. Melt margarine in jelly roll pan (15 1/2 x 10 1/2 x 1-inch) in 325° oven. Spread nut mixture over margarine, separating nuts as much as possible. Bake at 325° for 30 minutes. Turn nuts over with a spatula every 8 minutes. They are ready when covering is light brown and no margarine remains in pan.
Bone and grind all the meats and put in large heavy metal pot. Cut corn off the cobs and add corn, okra and tomatoes to meat mixture. Put the lemon slices and the juice in the pot and stir well. Cook slowly over low heat for 24 hours, adding salt and peppers to taste. Hot sauce may be added if desired. Some folks like a dash of sugar. Serves a bunch!
Preheat oven to 350°. Place buttered bread in bottom of square baking dish. Mix next 5 ingredients and spread on top of bread. Combine chicken soup, milk and egg and pour over bread. Refrigerate 1 hour or overnight. Bake at 350° for 45 minutes. Sprinkle with croutons and cheese 10 minutes before it's done.
Cook sugar and water 10 minutes. Add the flavoring. Pour mixture over baked cake while it is still warm. Let set until cool and turn out on cake plate. Frost with 7-Minute Frosting and sprinkle with coconut.
Melt butter, mix in pretzels and sugar. Spread on cookie sheet and brown at 400 degrees for 5 minutes. In a separate bowl, mix pineapple and cream cheese/sugar blend. Fold in cool whip. Add pretzel mixture just before serving.
Put softened butter into a bowl. Add sugar and vanilla. Blend well with a spoon until creamy. Pour flour into butter mixture and blend. Pinch off dough and roll with hands into 1-inch snowballs. Place on baking sheet. Bake in 300° oven for about 40 minutes or until brown. While snowballs are still warm, roll in powdered sugar. Makes 15 snowballs.
In medium bowl, stir flour, oat bran, brown sugar, baking powder, baking soda, salt, nutmeg and cinnamon. In small bowl, combine buttermilk, egg whites and oil. Add to dry ingredients and stir just until moistened. Stir in apple. Store batter in refrigerator tightly covered for up to 5 days. Spray muffin pans. Spoon about 1/4 cup batter into each. Bake at 375° for 18 to 20 minutes or until done. Yields 12.
Bake at 350° about 30 minutes or until toothpick comes out clean.
In heavy saucepan over low heat, melt margarine. Add carrot, onion, potato, garlic and bay leave and thyme. Tossing to coat with margarine. Stir in half cup chicken broth. Cover and cook 15 minutes. Raise heat to moderate, stirring in remaining two cups broth and milk. Cook uncovered, stirring occasionally, until vegetables are tender. Remove bay leaf. Add remaining broth, salt and pepper. Cook 3 more minutes.
Heat oven to 350°. Grease cookie sheets. Mix all ingredients until well blended. Roll rounded teaspoonfuls into balls. Place 1 inch apart on cookie sheets. Bake for 12 minutes or until set. Remove to wire rack to cool.
Beat eggs; add sugar, salt and milk. Blend. Pour into a 1 1/2-quart casserole. Add cubed toast. Sprinkle with nutmeg. Place casserole in pan of water (warm) and bake at 375° for 45 to 50 minutes.
Saute first 6 ingredients. When sauteed, add shrimp and tomatoes. Cook for 5 minutes. Add next 3 ingredients. Cook additional 5 minutes. Soak slice of bread in water and squeeze all water out. Add to mixture along with 2 cups cooked rice and 1/4 cup chopped parsley. Pour into greased baking dish and bake 1/2 hour at 450°.
Brown hamburger and drain off fat. Add other ingredients, seasoning to taste. Simmer until eggplant is tender, about 45 minutes. Serve with rice and salad.
Mix ingredients into batter and dip whatever you like; such as vegetables, onion rings, squash cut French fry style, mushrooms, shrimp, etc. into batter, letting excess drop off. Cook in deep hot fat (350° to 365°) until tender and browned. Drain on paper towel and serve warm.
Mix all ingredients together well. Bake at 350° for 1 hour in a greased and floured Bundt pan. Test doneness when toothpick comes out clean.
Mix beans, brown sugar, mustard, catsup and dry onions in oven-safe casserole dish. Microwave bacon until done crisply. Break up bacon and crumble into bean mixture, mixing well. Preheat oven to 300°. Bake 45 to 60 minutes before you're ready to eat, stirring occasionally.
Beat eggs until frothy. Add sugar, oil and vanilla; mix well. Add zucchini and mix. Blend dry ingredients, then add to mixture. Add walnuts. Bake in 2 (9 x 5-inch) greased and floured loaf pans at 325° for 1 hour.
In saucepan, mix fructose, milk and cornstarch together until cornstarch "completely" dissolves. Add broken chocolate and cook over medium heat until chocolate melts and mixture thickens. Remove from heat. Add margarine and vanilla; stir until creamy. Cool and spread over cake (Sweet 'N Low cake mix at Kroger or your own sugar-free cake recipe; one layer).
I chop everything separately in a food processor and put in a bowl. I blend cream cheese in the food processor and add to the bowl. You can either mix by hand or use an electric hand mixer. Put in serving bowl and chill. Better if done the night before so all flavors can blend. Serve with crackers.
Soften yeast in water. Combine in bowl, next 8 ingredients. Add yeast mix. Start adding flour (at first with mixer) until all flour is added. Cover; let rise in warm place until light and doubled (50 to 60 minutes). Stir down dough. Put into well-buttered 8-inch round (1 1/2 to 2 quart) casserole dish. Let rise in warm place for 30 to 40 minutes. Bake at 350° for 40 to 50 minutes, until golden brown. While still warm, brush with soft butter and sprinkle with sea salt.
Mix ground meat, eggs and bread crumbs and shape into small balls. (Mixture will be firm.) Bake at 425 degrees about 10-15 minutes.
Mix all together and pour in pie crusts. Bake 40 minutes at 350°. Make sure it is cooked in the middle.
Mix soup, potatoes and parsley. Roll mixture into balls. Roll balls in bread crumbs, then dip them into the beaten egg and dip them in bread crumbs again. Deep fat fry until golden brown. Serves 4.
Mix. Fold in 1 tub of Cool Whip. Pour over all. Sprinkle a few finely chopped nuts on top. Dream Whip may be used instead of Cool Whip.
Drain juice from cherries; set aside. Add 1 cup sugar to cherries and put in greased baking dish 9-inch square. Put oil in measuring cup; add egg and enough milk to make 1 cup. Mix with 1 cup sugar and dry ingredients. Pour over cherries in pan and bake at 350° for 35 to 40 minutes.
Cook beef; drain and cool. Mix all other ingredients together. Add nacho chips, crushed up in salad, just before serving so chips don't get soggy. Delicious.
Cream butter and sugar. Add peanut butter and well beaten egg. Sift other ingredients and work into mixture. If dry, add a little cold water. Work into a smooth roll. Wrap in wax paper. Chill in refrigerator.
Broil fish with salt, pepper and paprika until it flakes with a fork. Combine rest of ingredients to make Orange Sauce. Serve over fish. Add orange slices and parsley for garnish.
Mix powdered sugar, vanilla and 1 tablespoon milk. Stir in milk 1 tablespoon at a time until of drizzling consistency.
Sprinkle sugar, cinnamon and 1 or 2 tablespoons flour over apples. Place in a pan. Mix other ingredients and sprinkle over other mixture. Bake it at 450° for 30 minutes.
Grind first 4 ingredients; pour salt on the mixture. Let stand 1 hour. Drain and throw juice away. In a large pot combine vinegar and sugar. Bring to a boil. Turn onto low heat and stir in celery seed and turmeric. Let this come to a boil; put into jars and seal.
Mix vinegar with soda. Mix a paste of 1 ounce red food coloring and cocoa (add enough water to make 1/4 cup). Cream Spry, sugar and eggs (one at a time). Add cocoa paste. Add vanilla, flour and the salt with the buttermilk. Add vinegar and soda. Bake 30 minutes at 350°.
Ingredients are measured for each person. In a large pot, boil potatoes. When they are almost done, add corn, onion and sausage. When this is almost done, add crab. When crab turn red, add shrimp until pink. Taste for doneness. Do not overcook. When ready to serve, put all ingredients onto large platter or table and let everyone help themselves.
Cook vegetables; drain well and put in casserole. Pour soup mixture over vegetables; cover with crushed Ritz crackers. Bake at 350° for 20 minutes.
Arrange in casserole or pan (up to 9 x 13-inch) the sliced peaches. Sprinkle with mixture of 2/3 cup sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Dot with 2 tablespoons margarine or butter.
Melt butter. Add cocoa and salt; cool. In large bowl, beat eggs and sugar. Beat in cocoa mix. Add flour and vanilla. Spread in greased pan and bake at 300° for 20 minutes. Remove from oven and put marshmallows on top. Melt and cool.
Slowly saute onion in margarine until soft, but not brown. Add 3 cups of water and 3 bouilon cubes. Bring to a boil and add zucchini. Add salt, pepper, garlic and paprika. Cook gently until tender. Place mixture in blender and blend until slightly thick.
Heat oil in deep 12-inch skillet over low heat 5 minutes. Sprinkle chicken with salt and pepper; place in hot skillet. Cover chicken with yellow and green onions. Cook chicken over medium heat 10 minutes. Turn chicken. Cook 10 minutes longer. Reduce heat to low; cook 5 minutes. Turn. Cook 5 minutes longer. Remove chicken from skillet. Place in large pot or Dutch oven. Set aside. Continue heating skillet over low heat. Stir together flour, soy sauce, 2 cups hot water and onion powder in medium bowl with fork or whisk. Cook flour mixture in hot skillet, stirring constantly until boils and thickens. Stir in remaining 1 1/2 cups hot water. Pour over chicken and simmer over low heat 1 hour, stirring occasionally. Serves 4 to 6.
Drain all vegetables and combine; add celery and green peppers. Mix together marinade of sugar, vinegar and oil. Pour over vegetables. Refrigerate overnight and serve.
In a large mixing bowl, combine pie filling, cranberry sauce and marmalade. Gently stir in sweet potatoes. Pour into an 8 x 8-inch baking pan that has been sprayed with Pam. Bake uncovered in a 350° oven for 20 to 25 minutes or until heated through.
Bake Duncan Hines brownies as directed. When cool, cover with a cherry pie filling and cover with a medium size Cool Whip or whipping cream. Enjoy!
In a saucepan, cook celery in 3 tablespoons of butter until tender. Stir in flour, paprika and salt. Stir in milk; cook and stir until thickened and bubbly. Cool slightly. Drain and flake tuna. Mix into sauce with bread crumbs and onions. Form into 8 (2 1/2-inch) patties. Beat egg with 1 tablespoon water. Dip patties into egg and then crackers. Place in lightly greased baking pan. Melt remaining butter and drizzle over patties. Bake at 350° for 20 to 25 minutes or until golden. Serves 4.
Blend squash, sugar, salt and spices. Add eggs and milk, beating until smooth. Pour mixture into pie shell. Bake in a hot oven at 450° for 10 minutes. Reduce heat to 350° and bake for 30 to 35 minutes or until filling is set. Serve cold.
Unwrap caramels. Grease pan, no flour. Prepare cake mix according to directions on box. Pour 1/2 the batter into 9 x 13-inch pan and bake at 350° for 15 minutes.
Brown ground beef and drain. Saute onions and bell peppers. Combine ground beef with onions and peppers in large pan and mix. Add spaghetti sauce and mix well. Simmer on low for 30 minutes, stirring frequently. Cook vermicelli according to package directions and drain. Mix vermicelli with spaghetti sauce and pour into large casserole dish. Top with slices of Velveeta cheese. Bake in oven at 300° for approximately 25 minutes or until cheese melts.
Roll ground beef into balls and brown. Drain off excess fat. Simmer meatballs together with jelly and chili sauce for about 1 hour. Note: Use equal amounts of jelly and chili sauce.
Cook potatoes until tender. Brown ground beef. Place in casserole dish which has been sprayed with Pam. Pour soup over the mixture and bake for 30 minutes.
Mix and bake cake according to directions, using a 9 x 13-inch pan. Make jello; refrigerate. When cake is cool, poke holes in it (handle of wooden spoon works well). When jello starts to jell, pour on and into holes of cake. Refrigerate 1 hour. Make pudding. Pour over cake. Let stand 1 hour. Spread Cool Whip over cake. Keep refrigerated. If cake doesn't set between layers, pudding and Cool Whip will slip off.
Mix flour, Cheddar cheese, baking powder and salt, then beat eggs and milk and add to dry ingredients slowly. Fold in melted butter. Bake at 350° for 40 minutes in loaf pan.
Heat oven to 300°. Prepare chocolate crumb crust. Crust: Combine 1 1/2 cups vanilla wafer crumbs (about 45 wafers), 6 tablespoons confectioners sugar, 1/3 cup unsweetened cocoa and 1/3 cup margarine or butter (melted). Press firmly on bottom and 1/2-inch up side of 9-inch spring-form pan.
In wok or medium saucepan and over high flame, heat oil and salt. Brown onion. Add green pepper and toss several times. Add shrimp and toss several times. Pour in ketchup. Stir and cover for a minute. Stir once more and pour over cooked rice. Serve immediately (for 2 persons).
Brown ground beef and drain. Cook noodles. Mix all ingredients. Then in casserole dish layer mixed ingredients and then a layer of cheese until mixture is used. Make final layer of cheese. Bake at 300° until all cheese is melted, approximately 20 minutes.
Soak the raisins and currants in the liquor for 1 hour. Cut the dates, peels, pineapple and citron into paper-thin strips. Combine with the nuts. Sprinkle with one cup of the flour; mix well. To the remaining flour add the spices and soda. Gradually add the sugar to the butter in a mixing bowl. Cream well. Beat in the eggs, one at a time. Add the sifted dry ingredients alternately with the combined juice, extract and soaked raisins. Blend in the fruits and nuts. Pack the batter into two oiled and paper-lined tube pans (9-inch), filling them two-thirds full. Bake in a very slow oven until a cake tester comes away clean. Invert upon a cake rack. Do not remove the paper.
Mix all ingredients in bowl and stir well. Pour mixture into a 9 x 13 x 2-inch greased pan. Bake at 325° for 1 hour. When cool, top with whipped cream or whipped topping.
Saute together the oil, water and onion, then add remaining ingredients. Cook 5 minutes. Pour tofu mixture into an 8-inch unbaked pie shell. Bake for 45 to 60 minutes, until set.
Crush Oreo cookies in food processor. Set aside. Cream together margarine, cream cheese and powdered sugar in small bowl. In a third bowl, whip together pudding and milk at lowest mixer speed for 2 minutes. Add cream cheese mixture to pudding; then fold in Cool Whip. Stir by hand until mixture is uniform in color. Alternate layers of Oreos and creamed mixture in flower pot, starting and ending with with Oreo crumbs. Decorate with gummy worms. Cover pot with foil and refrigerate for 24 hrs.
Mix ingredients with wooden spoon (don't use electric mixer). Bake 25 to 30 minutes at 325°. Grease only sides of baking pan.
In a large mixing bowl, blend together flour, sugar, butter and salt until mixture resembles coarse crumbs. Press firmly and evenly into a greased 15 inch x 10 inch x 1 inch baking pan. Bake at 350 degrees for 20 minutes. Meanwhile, in another bowl, combine first five filling ingredients. Stir in pecans. Spread evenly over hot crust. Bake at 350 degrees for 25 minutes or until set. Cool on a wire rack.
Grease a cookie sheet. Stir together flour, soda, cream of tartar and 1/2 teaspoon salt. Beat butter for 30 seconds. Add 2 cups sugar and beat until fluffy. Add eggs, milk and vanilla; beat well. Add dry ingredients to beaten mixture; beat until well combined.
In a large skillet, combine ground beef, garlic, salt, pepper, sugar, tomato sauce and paste. Bring to a boil, stirring to break up meat. Simmer, uncovered, 15 minutes, stirring occasionally. Cook noodles. Drain and toss with butter. Combine cream cheese, sour cream, onions and olives. Spoon about 1 cup meat mix in greased 13 x 9-inch pan. Spread noodles evenly on top. Cover noodles with rest of meat mixture. Cover with Cheddar cheese. Bake at 350° for 20 to 30 minutes or until heated through.
Brown onion in	hot fat. Add meat and salt and pepper; brown. Add drained beans and soup; pour into greased casserole dish. Mash potatoes; add milk, egg and seasonings to potatoes. Spoon in mounds over meat. Bake in moderate oven at 350° for 30 minutes. Serves 6.
Mix all ingredients, except the last 3; mix well. Pour in an 8 x 8 or quart casserole dish. Mix bread crumbs, crushed shoestring potatoes and grated cheese; sprinkle over top of casserole. Bake at 350° for 30 minutes.
Mix all ingredients, except flour and apples. Add flour and stir, then add apples. Vegetable spray 2 loaf pans. Bake at 350° for 40 to 45 minutes. Tea biscuit pans, bake 20 minutes. Makes 3 to 4 dozen.
Dip chicken breasts in eggs, then coat with the cheese. Fry in the butter or oleo until nice and brown (I use a nonstick pan). Add the wine; cook until chicken is tender.
Mix peanut butter, powdered sugar, butter and rice crispies together. (Mix will be dry and crumbly.) Roll into balls. Dip into melted chocolate and wax. Chill.
Heat oven to 350°. Oil 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Combine first 5 ingredients. Add banana, milk, oil and egg. Beat until well blended.