HumbleIntelligence/food-ner-1-Million huggingface dataset:
Scald evaporated skim milk. Mix together sugar, egg substitute, Jell-O and salt with electric mixer, beating 5 minutes on medium to high speed. Add hot milk gradually to egg substitute and sugar mixture. Pour into pan and heat mixture until it coats spoon. Add vanilla. Add peaches that have been blended. Pour mixture into 1 gallon ice cream freezer container. Add skim or nonfat milk until container is 3/4 full and freeze according to freezer directions. Freeze leftover in individual paper cups for easy serving.
Stir together. Put in casserole dish. Cook at 350° for 1 hour.
Mix all the ingredients and then bake in a casserole dish for 40 minutes at 350°.
In separate bowl, beat 1 egg white until it is stiff. Mix first 5 ingredients until smooth. Fold in egg white. Fold in olive oil. Dip paper towel-dried chunks of fish in batter and drop into hot oil. Cook until brown. (Try to avoid dropping on top of each other. This will make the pieces stick together when cooked.)
Combine frozen juices and water. Place ice cream and sherbet in the bottom of the bowl, break into small pieces and add juices. Stir all together until frozen ingredients are slightly melted.
Stir sugar in rhubarb and let stand until juicy (about 1 hour). Cook until tender; add jello. Stir; pour in jars and cover. Store in freezer when cool.
Mix ingredients together. Bake in 9 x 13-inch pan (greased/floured) at 350° for 25 to 35 minutes.
Combine carrots, nuts and raisins. Set aside. Beat sugar with melted butter	until light. Add eggs, blending well. Stir in flour, baking powder, soda and salt, just until flour is blended. Fold in carrot mixture. Grease muffin tins and bake at 400° for 20 minutes.
Place potatoes in casserole dish. Mix the remaining ingredients except pork chops together. Brown pork chops; put on top of potatoes and cover with mixture. Bake 1 hour and 15 minutes at 375°.
Cut cooked chicken into tiny bite size pieces. Heat cream of chicken soup in boiler; dilute with milk or water. Add all ingredients together. Salt and pepper to taste.
Melt butter in pan. Mix in nuts and flour to form crust in bottom of pan. Bake at 350° for 15 to 20 minutes.
Prepare cake mix as directed. Pour 1/2 the batter in a 9 x 13-inch or larger pan. Bake at 350° for 15 minutes. Cool a little. In meantime, melt caramels, butter and milk in a double boiler, stirring constantly. Pour over baked cake half. Sprinkle with 1 cup nuts and 1 cup chocolate chips. Pour remaining cake mixture over this. Sprinkle 1 cup chopped nuts over cake. Bake at 350° for 20 to 25 minutes. Let stand before cutting.
Scrub carrots. Scrape them and shred to make 2 cups. Combine with raisins. Mix yogurt, lemon juice and salt. Pour over salad and mix thoroughly.
Mix all ingredients with 1/3 cup of the tomato sauce. Spread in	a loaf pan and spread remaining sauce on top. Bake at 350° for 1 hour and 15 minutes.
Precook-cook pastry shell. Fill shell 3/4 full with tomatoes. Sprinkle with basil. Mix together mayonnaise and cheeses. Add salt and pepper. Pile on top of tomatoes.
Roll crust on a floured board. Cut with a large cookie cutter. Put 1 1/2 tablespoons sweetened, mashed, cooked fruit in each round. Moisten edges with cold water and fold to make semi-circle; press edges together with a fork. Fry in hot deep fat and drain well on paper towels when crispy brown. Great on cold winter days or just anytime.
Boil cherries, sugar and water for 5 minutes. Remove from heat. Add jello. Chill in refrigerator. Add drained pineapple, nuts and Coke. Let chill overnight.
Heat oven to 350°. In a large bowl, sift and mix all ingredients. Make a well in center of bowl. Add unbeaten eggs, oil, vanilla, bananas and pineapple in the well in center of bowl. Stir, do not beat, until well blended. Pour in greased and floured Bundt pan. Bake 1 hour and 20 minutes.
Heat oven to 350°. Line a 15 x 10 x 1-inch baking pan with foil. Arrange chicken pieces, meaty-side down in pan. In a small saucepan, combine other ingredients and bring to a boil over medium high heat, stirring constantly. Boil 1 minute or until sugar dissolves. Brush glaze over chicken. Bake at 350° for 20 minutes, turn and brush with glaze. Bake an additional 25 to 35 minutes or until chicken is fork-tender and juices run clear.
Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cook, covered, in a small amount of boiling water until very tender, about 15 minutes. Drain; cool. Place asparagus in blender container. Cover; blend until smooth. Transfer to bowl. Stir in sour cream, taco sauce, lime juice, salt, pepper and red pepper. Chill, covered, up to 24 hours.
In 2-quart saucepan combine sugar, raisins, water, margarine, cinnamon, cloves, nutmeg and salt. Bring to a boil and cook 3 minutes. Cool. Add remaining ingredients, blend well. Spread evenly in greased 10 x 15-inch pan. Sprinkle topping evenly over top. Press down lightly. Bake at 350° for 20 to 25 minutes. Cool and cut into squares.
Slightly boil sugar and Karo syrup. Add peanut butter, peanuts and Rice Krispies. Stir well. Melt together chocolate chips and butterscotch chips. Spread on top of mix. Let cool and serve. Yummy!
Sift first 5 ingredients together. Beat eggs and oil together. Combine with dry ingredients and fold in carrots. Bake in 3 layers at 375° for 25 minutes.
Prepare Barbecue Salad Dressing. Just prior to serving, tear lettuce into bite-size pieces (about 6 cups). Break bacon into large pieces. Cut each tomato into eighths. Add bacon, tomatoes and chicken to lettuce; toss with dressing. Garnish with egg slices. Serves 4.
Preheat oven to 250°. Mix together all ingredients except nuts. Add nuts to mixture and toss lightly until well coated. Arrange in a single layer on a greased cookie sheet. Bake 45 minutes or until golden and crusty. Remove from oven. Immediately remove nuts from cookie sheet. Store in covered container.
Cook fettucini in saucepan according to package directions. In second saucepan over low heat, combine butter, picante sauce and cheese. Cook and stir until butter melts. Remove from heat; stir in sour cream and salt. Add fettucini; toss. Top with olives.
Brown ground beef; add salt and pepper, tomato sauce and finely minced garlic. Cover and simmer 15 to 20 minutes. Whip cream cheese and sour cream until light and fluffy and add chopped onions.
Brown chops on both sides. Arrange onion slices, mushrooms and water chestnuts on chops. Combine remaining ingredients and pour over chops. Bake at 350° for 45 minutes to an hour. Serve with rice.
Combine ingredients in large pot. Add the Hamburg after the Tomato Sauce and Tomato Paste. Have the hamburg room temperature and crumble into the mixture with your fingers, stir with spoon until it is all through the sauce. Cover and leave in 325 - 350 oven 3 - 6 hours. If oven is 350, you'll need to stir every half hour. Add water to maintain level.
Mix all ingredients together. Bake 2 pie crusts and cool. Pour when cool (crusts) pie mix and chill.
Drain spinach; add egg yolks, 1 tablespoon butter, 1/2 cup milk and 3/4 of the cheese. Mix together. Beat egg whites. Add to the mixture in a casserole dish. Bake at 350° until cheese is melted thoroughly. Melt remaining cheese with a little milk; pour on top of casserole. When done, slice boiled egg and put on top.
Mix all ingredients and cook on hot griddle. Makes 12 to 16 pancakes.
Mix all ingredients together. Pour into jelly roll pan. Sprinkle 1 cup of nuts and a 6-ounce package of chocolate chips over the top. Bake 30 minutes at 350°.
Make cornbread according to directions. Saute onion and celery in 1/4 cup water. Mix all ingredients together and bake at 350° for 30 minutes.
Mix flour, salt, pepper, milk, onion, cheese and butter together. Pour over sliced potatoes arranged in a greased baking dish. Bake 1 hour at 400°.
Preheat oven to 350°. In a 13 x 9-inch pan melt butter. Be sure butter is spread evenly in the pan. Sprinkle crumbs over butter; pour Eagle Brand over crumbs. Top with coconut, pecans and M&M's.
Cut up pieces of cooked chicken. Mix all together. Bake in a 9 x 13-inch pan at 350° for 1 1/2 hours.
Prepare a roux by heating cooking oil and then adding flour; stir over medium heat until mixture turns a dark brown. Mix and brown all chopped vegetables and cook until onions are clear. Add alligator meat and cook about 1 hour. Add remaining ingredients and cook for 2 more hours. Add water to obtain desired consistency and serve over hot rice. Yield: 1000 servings.
Preheat oven to 350°. Put the eggs, sugar, salt, nutmeg and vanilla together. Make sure eggs are a fluffy lemon color before adding ingredients to it. Add milk and mix together good. Pour into an unbaked pie shell. Bake for about 30 minutes until a knife inserted in the custard comes out clean.
Beat eggs and sugar; add melted margarine. Add milk, bread crumbs and pineapple. Bake at 350° for 45 minutes to 1 hour.
Combine wine, oil, vinegar, garlic and oregano in shallow nonaluminum pan. Add steak, turning to coat. Cover and refrigerate for 24 to 48 hours. Combine cheese, mustard and Worcestershire in small bowl. Drain steaks. Grill 5 minutes on high heat. Turn over and spread with cheese mixture. Grill 5 more minutes. Yield: 6 servings.
Flake tuna; add nuts and eggs. Mix mayonnaise with lemon juice, Worcestershire sauce, mustard, salt and pepper. Add to tuna and put into a 9-inch square pan. Put buttered bread crumbs on top and bake about 20 minutes, until golden brown, in a 400° oven. Serves 4 to 6.
Place tomatoes, oil and garlic in frying pan. Add salt and pepper to taste. Heat on medium heat for 5 minutes. Add basil and white wine to pan; heat 3 more minutes. Cook pasta according to directions and drain well. Stir sauce in pan and pour over penne. Enjoy!
Blend milk and cheese together. Add pineapple and nuts. Blend well and spread between thin slices of buttered orange or raisin bread.
Cook okra and tomatoes with salt, pepper and oil in a boiler. Have the corn meal mixed with hot water in a bowl ahead of time so that the meal will be dissolved. When the okra and tomatoes get done, thicken it with the corn meal.
Mix all ingredients thoroughly. Store in refrigerator approximately 6 hours before serving. Makes approximately 1 pint.
Chop cranberries and raisins (coarsely). Mix in the remainder of ingredients and cook for ten minutes, stirring all the time. Cool. Bake in a two-crust pie at 350° for 20 minutes or until brown. Makes one 9-inch pie. If you would like it fancy make a lattice work top.
Heat oven to 400°. In	saucepan, heat water and butter to rolling boil. Stir in flour and stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs, all at once, until	smooth	and glossy. Drop dough by slightly rounded teaspoonfuls onto greased or ungreased baking sheet. Bake about 25 minutes until puffed, golden brown and dry. Puffs can be stuffed with chicken salad, tuna, deviled ham, etc.
Blend egg and milk together. Slowly beat in flour. Fry over medium heat until golden brown. If you like fruit in pancakes, add 1/2 cup. Good with blueberries, strawberries or apples.
Chop green peppers, red peppers, onions and green tomatoes. Place all chopped peppers, onions and tomatoes in pot and mix. Pour boiling water over mixture to cover. Let stand 5 minutes. Drain. Pour boiling water over mixture again and let stand 10 minutes. Drain and press all water out. Mix liquid mixture preceding until boiling. Add chopped ingredients to liquid and cook 30 minutes. Put in jars and seal. Makes 16 pints.
Put fruit in Pyrex dish. Place bread over fruit. Melt margarine and sugar; add flour and egg. Beat together and pour over slices of bread. Bake at 325° for 45 minutes.
Combine all ingredients together in a saucepan. Heat on low heat for 5 minutes, stirring occasionally.
Thinly slice and cut the beef or steak into bite size pieces. Marinate for 5 to 6 minutes in a mixture of Sake, sesame oil and ginger juice. Mix together beaten egg, flour, cornstarch and baking powder. Coat meat with this mixture and deep fry in hot oil until crisp. Garnish with tomato wedges and parsley.
Dissolve yeast in warm water with salt. Add flour and oil. Let set for 30 minutes before rolling out. Bake until brown in 375° oven.
Prepare pudding according to directions. Fold in one cup whipped cream. Fold fruit and marshmallows into the pudding mixture. Chill thoroughly.
Heat oven to 350°. Grease rectangular pan (13 x 8 x 2-inches). In medium bowl, combine cocoa and baking soda. Blend in 1/3 cup melted butter. Add boiling water; stir until mixture thickens. Stir in sugar, eggs and remaining 1/3 cup melted butter; stir until smooth. Add flour, vanilla and salt; blend completely. Stir in chocolate chips. Pour into pan. Bake 35 to 40 minutes. Cool completely. Cut into squares. Makes about 3 dozen brownies.
Brown meat and onion in large Dutch oven or stockpot. Add salt and pepper, V-8, soups and water. Bring to a boil and add mixed vegetables. Simmer 20 to 30 minutes. Quick and easy. Tastes like it cooked all day.
Spread peaches and juice on bottom of 9 x 13-inch pan. Sprinkle cake mix over and dot with butter. Cover with coconut and nuts. Bake 55 to 60 minutes at 325°. Serve with Cool Whip or ice cream.
Cream sugar and cream cheese. Add fruit and nuts. Mix well. Fold in Cool Whip. Pour into a 9 x 13-inch pan. Freeze overnight. Allow to thaw slightly (about 1/2 hour) before serving.
Boil chicken until done. Cut chicken up into small pieces. Mix chicken soup, vegetables, parsley and poppy seed in baking dish. Place pie shell on top and bake at 400° until pie shell is done.
Layer in a 9 x 13-inch pan the uncooked noodles, a spreading of sauce and meat mixture, and 1/2 package of Mozzarella cheese. Sprinkle with Parmesan cheese. Repeat this layering until the pan is full. (Crisscross the noodles and add a little water to each layer so the noodles will cook evenly.) Cover with foil and cook at 350° for 1 1/2 to 2 hours. Freezes well.
Mix together and put into covered, greased casserole dish and refrigerate overnight. Take out 1 hour before baking. Crush potato chops on top. Bake, uncovered, 1 hour at 350°. Let stand 15 minutes before serving.
Cream sugar and shortening. Beat eggs, zucchini and water. Sift together dry ingredients and add to zucchini; stir well. Add nuts. Pour into wide mouth sterile jars. Fill 1/2 full. Bake at 325° for 45 minutes. Remove jars from oven. Wipe rims clean and cover with hot lids and bands.
Scald the cocoa and milk. Add the bread pieces. Take from stove and add the sugar, salt and eggs. Bake at 375° for 30 to 35 minutes. Top with whipped cream.
Peel eggs and cut in half lengthwise. Take yolks out and mash with fork. Add relish and mayonnaise to yolks. Place this yolk mixture back into egg white halves. Sprinkle with paprika.
Mix until smooth. Fold in 1 (12 ounce) container Cool Whip.
In a large deep pot, place olive oil, tomato paste and crumbled sausage. Brown mixture for about 6 minutes, stirring frequently. Add tomato sauce, onions, garlic, salt and pepper. Cover and simmer for 1 hour, stirring occasionally. Boil lasagna noodles. Use olive oil to grease bottom and sides of a 9 x 13-inch baking dish. Place a layer of noodles on the bottom. Drop spoonfuls of gravy over them. Sprinkle cheeses over this. Repeat layers until dish is full. Top with Parmesan cheese. Bake in a 350° oven for about 15 minutes or until cheese is melted.
In medium bowl, beat egg yolks, stir in condensed milk, lemon juice and rind. Mix well. Pour into crust. In small bowl, beat egg whites with cream of tartar until foamy. Gradually add sugar, beating until stiff but not dry. Spread meringue on top of pie, sealing carefully to edge of crust. Bake at 350° for 15 minutes or until meringue is golden brown. Cool. Chill before serving. Refrigerate leftovers.
Combine sugar and flour; mix well. Stir in eggs and vanilla. Add pecans, chocolate morsels and vanilla; mix well. Pour into pastry shell and bake at 350° for 40 to 45 minutes. Makes 6 to 8 servings.
Sift flour, baking powder, salt and sugar. Add egg, oil and milk. Stir together. Cook on hot griddle.
Take package of Lipton onion soup; add four cups of water. Bring to a boil. Then add flour. Reduce heat and stir until thick. (If too thick, you can always add more water.) Salt and pepper your roast. Put in a large roasting pan, then pour soup mixture over the roast and bake at 350° until the roast is cooked as desired.
Mix jello with the hot water and cold water. Add drained, crushed pineapple. Pour in 10 x 13 x 2-inch pan and jell in refrigerator. Blend cream cheese and Cool Whip. Spread over jelled layer. Add enough water to reserved pineapple juice to make 1 cup. Add lemon juice, sugar, flour and eggs. Cook until thickened. Cool. Spread on top of Cool Whip mixture.
Beat egg slightly; add melted butter and milk. Add flour, salt, baking powder and sugar and beat only until smooth. Fold berries in. Makes 12 muffins. Bake at 375 ° for 20 to 30 minutes.
Mix all well. Pour in an unbaked pie shell. Bake for 1 hour at 350°.
About the last week in April, Hummingbirds return from South America. They are attracted to red, pink and orange flowers. With a filled red Hummingbird feeder, one can enjoy these birds all summer.
Using a pastry blender, mix above ingredients and lightly press into a 9 x 9-inch pan. Bake at 350° for 15 minutes.
Saute first three ingredient in olive oil. Add next 5 ingredients. Simmer 35 minutes. Cook lasagna and set aside. Cook frozen spinach and drain very dry. Cool. Mix 2 beaten eggs, spinach and cottage cheese. Layer in baking dish: Sauce, 3 pieces lasagna and spinach mixture, then repeat. Top with sliced Mozzarella cheese. Bake at 375° for 30 minutes.
Grind onions and peppers and sprinkle with the salt. Let stand 2 hours. Drain in colander and rinse well with cold water. Combine sugar with vinegar, celery, mustard seed and turmeric. Bring to a boil. Add vegetables and return to boiling; simmer 20 minutes. Seal according to directions in hot sterilized jars. Makes about 12 pints.
Mix sugar and cinnamon together. Grease a 10-inch tube or Bundt pan. Dust with tablespoon sugar and cinnamon mixture. Mix cake mix, applesauce and eggs; beat 3 minutes. Take 1 1/2 cups batter and put aside. Pour rest into pan. Put cinnamon-sugar mixture in remainder of batter (1 1/2 cups). Pour into mixture in pan. Bake at 350° for 35 to 40 minutes. Cool 15 minutes.
Core and peel apples and cut into eighths. Combine apples, sugar, water and spices in a large pan and bring to a boil. Cover and reduce heat. Simmer 8 to 10 minutes. Spoon mixture into 9-inch deep dish pie plate.
Mix all ingredients except cheese in a large bowl. If batter is stiff, use hot water to make it beatable. Pour into very hot greased pan. Pour half batter in, sprinkle cheese on top, then rest of batter. Bake at 450° until browned.
In mixing bowl, combine corn meal, flour, sugar, baking powder and salt. In another bowl, combine egg, milk, oil and orange peel. Add to corn meal mixture, stirring just until ingredients are combined. Bake at 425° for about 15 minutes.
Put everything into one big pot. Stir and bring to a boil. Reduce heat and simmer, covered, 15 minutes. Serve with Italian bread and grated Parmesan cheese. Spicy, easy, quick, good and hearty.
Whip egg whites until stiff. Add sugar and beat. Then with spoon, stir in graham cracker crumbs, pecans, baking powder and vanilla. Bake for 30 minutes in a 300° oven. Cool well. Top with Cool Whip and refrigerate.
Mix all ingredients in large pitcher. Pour over ice cubes in tall glasses. Add vodka, if desired. Garnish with lime slice or mint sprig. Makes about 8 servings.
Slice tomatoes and boil in a little water. Press through a sieve when soft. Melt oil or margarine. Add sliced onion and cook until clear, then add 2 tablespoons flour and stir. Add tomato juice slowly and keep on stirring until all lumps are gone, then add bouillon cube and tomato paste. Add salt if necessary.
Cut membrane out of the center of each grapefruit half. Cut around each section so it will be easy to spoon out when eating. Place 1 tablespoon of oleo in center of each half. Combine sugar and cinnamon and sprinkle over each half. Broil until oleo is melted and sugar is bubbly. Garnish with a cherry, if desired. Serve immediately. Yield: 2 servings.
Put all ingredients in a pan and bake in oven at about 300° until done, about 1 1/2 hours to 2 hours.
Mix milk and egg to dry ingredients. Grease pan. Bake for 1 hour at 350°.
Melt in saucepan the butter, sugar and apple pie filling. Remove from heat and set aside to cool. Mix together the fruit and nuts. Sift together the dry ingredients over the fruit and nuts. Mix until they are well coated. Fold in pie filling mixture and mix thoroughly. Bake in tube pan for 1 1/2 hours, or until done in a preheated 325° oven. Wrap in foil when cold. May be eaten soon, or will keep for 3 or 4 weeks.
Mix dry ingredients. Add honey, vinegar, lemon juice and onion. Put in blender and mix until onion is minced. Very slowly, add oil, mixing constantly, until well blended.
Cream together oil, sugar and eggs. Combine dry ingredients and add to creamed mixture alternately with the mashed bananas. Fold in chopped nuts. Bake at 350° for 15 minutes in muffin tins. Makes 1 dozen muffins.
Marinate the chicken with cilantro, parsley, onion, Worcestershire sauce and soy sauce, preferably overnight. Save this marinade to add later. Fry the chicken breast. When cool, tear the chicken into small pieces. In a frying pan, add the chicken, the remaining marinade and mixed vegetables. Let it simmer for approximately 15 minutes. If necessary, add 1/2 can tomato paste to make the sauce thicken, then add the olives and capers. Mix the chicken/sauce mixture with rice. Serve it warm.
Mix all ingredients and pour into pie shell. Bake at 400° for 15 minutes, then at 350° for 30 minutes.
In a pot, boil water. Add plums with syrup, sugar, cinnamon and lemon juice (approximately 1 tablespoon). Simmer for 20 minutes. Remove from heat and add sour cream. Can be served hot or cold over noodles or plain.
With fork, beat together eggs, milk, bacon, onion, salt and dash of pepper until blended, but not frothy. In 12-inch skillet, cook mushrooms in butter or margarine just until tender. Remove from heat and add to egg mixture. Return mixture to same pan and cook slowly. Run spatula around edge, lifting to allow uncooked portion to flow underneath. When egg is set, remove from heat. Sprinkle with cheese. Roll onto platter. Spoon Mediterranean Sauce over.
Run cold water over dried beef. Drain and arrange on bottom of baking dish. Place halved chicken breasts over beef. Top each half with a slice of bacon. Bake, uncovered, at 350° for 30 minutes. Combine condensed soup and sour cream. Pour over chicken. Bake 25 minutes longer. Makes 6 servings.
In mixing bowl, combine chocolate chips and corn syrup. Microwave at power level 5 for 1 1/2 to 2 1/2 minutes. Mixture should be smooth when stirred. Add remaining ingredients. Stir until the butter melts and the mixture is blended. Will make approximately 1 1/2 cups. Serve over cake or ice cream.
Cream butter and sugar together and add eggs and beat well. Sift flour and baking soda and add alternately with bananas to egg mixture. Mix in remaining ingredients. Pour into oiled loaf pan and bake at 350° for 1 hour. While still warm, drizzle with powdered sugar icing.
Mix cheese, crumbs and seasoning. Dip chicken in egg; coat with cheese mixture. Heat oil in large, nonstick skillet or electric frypan on medium. Add chicken; cook 3 minutes on each side or until cooked through. Serve over hot pasta with spaghetti sauce or with vegetable and salad. Serves 6.
In large Dutch oven, cook ground chuck, onion and garlic on medium-high heat until meat is brown and onion and garlic are tender. Drain off fat. Return to heat. Add tomatoes and seasonings and mix well. When bubbly, reduce heat to low. Cover and simmer for 2 hours, stirring occasionally. At end of 2 hours, add beans and simmer for 15 minutes longer. Pour hot chili into wide mouth thermos. Pour into insulated mugs for easy serving. Yields 10 (1 cup) servings.
Mix salt and water to float an egg. Wash cucumbers. Soak whole cucumbers in salt water for 7 days. Put weight on them under water. I use a 5 gallon plastic bucket.