HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel shells from eggs; slice in half and gently remove yolks. Mash egg yolks with peeled soft avocados. Add salt and pepper to taste. Spoon generously into halves of eggs. Makes 12 delicious eggs.
Mix all ingredients in a medium saucepan. Bring to a boil. Reduce heat and simmer for 20 minutes. Cool and add meat. Marinate for at least 4 hours.
Dice vegetables and saute in butter until butter is melted, then mix everything in baking dish. Add tomatoes and mix. Sprinkle diced mushrooms on top of mixture. Cover and bake 30 minutes at 350°. Cook rice and serve vegetable mixture over it.
Mix the first 5 ingredients together in a large bowl. Roll in small balls. Put in a cool place. Let set for 10 minutes. Melt together the paraffin wax and chocolate morsels. Roll the balls in this mixture.
Mix ingredients. Pour 1/2 of batter into greased 9 x 12-inch pan; bake at 350° for 15 to 20 minutes. Melt caramels, milk and pecans. Spread over cake, then pour rest of cake batter on top. Bake at 350° for 20 to 25 minutes.
Heat water 2	to 3 minutes	until simmering. Blend together sugar, cornstarch, salt and food coloring. Add to water slowly, stirring. Cook, uncovered, 4 minutes, stirring after every minute. Beat egg yolks; add small amount of hot mixture to yolks, stirring well. Add yolks to hot mixture. Cook, uncovered, for 1 minute. Stir well. Add butter, lemon peel and juice; stir in well. Cool. Serve on angel food cake with Cool Whip or as pie filling.
Brown bacon, hamburger (or turkey) and onion. Drain beans. Add all remaining ingredients and bake in casserole for 1 hour at 350°, covered.
In large baking pan, stir together everything but chicken. Add chicken and bake in preheated 425° oven, basting occasionally, for 40 minutes or until tender and well browned. Serve hot or cold.
Cook beef and onion in skillet until beef is browned and onion is tender. Drain off excess fat. Spread beef in bottom of 10 x 6 x 1 1/2-inch baking dish. Beat together eggs, evaporated milk, tomato sauce and enchilada sauce mix; pour over meat layer. Sprinkle with olives and top with broken up corn chips. Bake, uncovered, in a 350° oven for 20 to 25 minutes or until firm in center. Sprinkle with cheese and return to oven 3 to 5 minutes. Makes 6 servings. We usually double recipe in a 9 x 13-inch pan but it takes about 1 hour to firm up in center.
Beat eggs in large bowl; add soup, parsley, celery, pimento, salt and paprika. Mix well. Add remaining ingredients and place in baking dish. Bake at 350° for 40 minutes.
Mix together and roll out. Bake at 350° for 8 to 10 minutes.
Spread 1 package of crescent rolls on bottom of 9 x 13-inch pan. Mix center ingredients and spread on top. Spread over package of crescent rolls on top. Combine 2 tablespoons sugar and 1 teaspoon cinnamon; sprinkle on top. Bake 25 minutes at 350°.
Cook onions, butter and spices until onions are soft. In separate bowl stir flour and sour cream together. Add it to onions and chicken broth. Cook until thickened.
Beat together eggs, sugar, oleo and water until fluffy. Sift together, flour, cocoa, soda, cinnamon and allspice. Add to creamed mixture, mix well. Fold in nuts, chocolate morsels, apples and vanilla. Spoon into greased and floured 10 inch tube pan. Bake at 325° for 60-70 minutes, until cake tests done. Cake is tender and moist. Keeps well.
Combine vegetables in bowl. Mix rest of items and pour over salad; chill 1 hour or more.
Preheat the oven to 400 degrees. Combine the baking mix, milk, and cheddar cheese in a medium bowl. Mix by hand until well combined. Spoon onto a lightly greased cookie sheet. Bake for 18 -20 min. or until tops of the biscuits begin to brown. In a small bowl, combine the butter with the garlic powder. Heat for 30 seconds in the microwave, then brush a light coating over the top of each biscuit immediately after removing them from the oven. Sprinkle a dash of parsley over the top of each biscuit. Makes 12 biscuits.
Combine chuck, Worcestershire sauce, salt and pepper and form into meatballs. Brown meatballs and drain. Set aside.
Heat oven to 350°. Grease 2 square 8 x 8 x 2-inch pans or 3 round layer pans. Line bottoms with wax paper. Pour boiling water on chocolate in small bowl, stirring until chocolate is melted. Cool. Mix sugar and butter in a large mixing bowl until light and fluffy. Beat in egg yolks, one at a time. Beat in chocolate and vanilla on low speed. Mix in flour and beat until batter is smooth. Fold in egg whites. Divide batter among pans. Bake until toothpick comes out clean.
Blend first 3 ingredients. Press firmly in 13 x 3-inch cake pan greased or sprayed with Pam pan coating. Sprinkle pecans down on top. Bake for 20 minutes at 350° or until brown. Set aside; let cool.
Saute onion in butter until golden yellow. Turn heat off. Add rice to onion-butter mixture until well coated. Add cheese, wine, chicken stock and salt.
Dump in pan in the order given and spread each layer evenly before adding another. Slice oleo to make a thin layer over the entire cake. Sprinkle pecans over oleo. Bake at 350 about 50 minutes.
Blend all ingredients in a bowl. Cover and chill. Very good on crackers or in Lebanon Bologna Roll-Ups.
Add the green tomatoes and sugar together. Combine all ingredients. Fill a crust. Bake in a 400° oven for 40 minutes.
Preheat oven to 350°. Blend all ingredients together except potatoes. Add potatoes and stir. Put in 9 x 13-inch greased pan. Bake at 350° for 1 hour.
Mix the first 5 ingredients well. Combine the mustard, mayonnaise and eggs. Add to meat mixture. Broil until brown, turning once to brown on both sides.
Clean tripe of fat. Boil in 2 quarts of water for 30 minutes. Add Menudo spice and boil for 30 minutes. Drain hominy and add to mixture. Simmer about 20 minutes. To serve, put onions in a separate bowl, put lemons in a separate bowl. Sprinkle onion on top of Menudo. Squeeze lemon in Menudo. Eat with tortilla. Traditional for Saturday and Sunday morning (hangovers).
Mix all ingredients well. Bake at 350° for 45 minutes in oblong pan. No frosting.
Mix all ingredients. Use a little milk to rinse soup can. Save a few onion rings to put on top. Bake 1 hour at 350°. Will not hurt to leave in oven for 1 1/2 hours at 325°.
Mix milk, margarine, cocoa and sugar. Let come to a full boil. Remove from heat and add vanilla, peanut butter and oats. Place in buttered pan and cool.
Preheat oven to 450°. Arrange halibut steaks in an oven dish large enough to hold them snugly. In a small bowl, whisk wine with lemon juice and oregano. Pour mixture over both sides of fish. Top with basil, parsley and red pepper. Bake, uncovered, in preheated oven.
Preheat oven to 350°. Place the apples in a buttered casserole and sprinkle water over them. Mix together the sugar, nutmeg, cinnamon, salt and flour and rub in the butter. Sprinkle this mixture over the apples. Cover and bake 1/2 hour. Remove cover and bake another 1/2 hour.
Brown meat in saucepan, then brown garlic and pepper in oil. Add paste and 1/2 can water; add tomatoes and crush them up with spoon. Put in salt, pepper, parsley and basil. Cook for 3/4 hour. Cook ziti, drain and rinse with cold water. Arrange ziti in baking dish with a layer of sauce and slices of cheese. Repeat until all ingredients are used up, ending with cheese. Bake at 350° for 30 minutes.
Put crust in pan. Sift dry ingredients together and stir into eggs; add milk and pumpkin.
Brown the sesame seed lightly over low heat; set aside. Slice the steak on the diagonal in very thin slices. Score each slice with an X. Combine remaining ingredients; mix well. Pour over steak slices. Let stand 30 minutes. Drain meat; reserve marinade. Broil steak slices as near source of heat as possible for 30 seconds to 1 minute. Turn and sprinkle with sesame seed. Broil 30 seconds longer. Serve with rice and reserved marinade. Makes 4 to 6 servings. Can be easily reduced to half a recipe.
Cut and season beef or chicken to taste. Soften peas; boil in water (add bay leaf and thyme for seasoning). In a deep pot, cook beef or chicken in the margarine or butter until brown, then add cooked peas, rice, coconut cream, carrots and all the other seasonings. Cover and steam until rice is cooked. Check periodically; add some hot water if necessary. When cooked, add chopped sweet pepper. Serve hot.
Brown beef in a skillet over medium heat. Drain. Using a fork, crumble into pea size pieces. In a large pot, combine beef with the remaining ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
Dissolve Jell-O in boiling water. Stir in pineapple and juice. Put in refrigerator and let congeal to soft state. Then stir in cheese, mayonnaise and nuts. Return to refrigerator until time to serve.
Arrange apples in pie shell. Mix 1/2 cup sugar with cinnamon; sprinkle over apples. Mix remaining sugar with flour; cut in butter until crumbly. Sprinkle over top. Bake at 400° for 40 minutes. Cool and serve.
Add marinade to meat (chicken, steak, shrimp, etc.). Cover tightly and refrigerate 6 to 24 hours. Turn occasionally.
Cream sugar, Crisco and margarine. Add eggs one at a time, mixing well. Sift dry ingredients into sugar mixture, alternating with milk. Add vanilla. Bake in greased and floured tube or Bundt pan at 325° for 1 hour and 25 minutes. Remove immediately. Cool. Add frosting.
Peel, core and slice apples thin. Sift sugar, spice and salt over apples and stir gently until well coated. Place apples in layers in pie shell, dotting each layer with bits of butter. Sprinkle 1 tablespoon lemon juice. Add 2 tablespoons water. Cover with pricked upper crust and bake in hot 425° oven until done, about 30 to 40 minutes.
Mix melted margarine, buttermilk, sugar and coconut; add to well beaten eggs. Pour into unbaked pie shells. Bake 30 minutes at 350°. Yields 2 pies.
Mix all together and pour into 9 x 13-inch pan and bake for 1 hour at 350°.
Mix vanilla wafers, coconut, walnuts and pecans; set aside. Cream together the margarine, sugar, buttermilk and eggs. Mix everything together and pour into tube pan. Bake at 325° for 1 1/4 hours. Do not open oven for the first hour.
Combine sugar, salt and gelatin in heavy saucepan. Stir in milk and eggs; mix thoroughly. Cook over low heat, stirring constantly, until mixture coats spoon. Cool. Fold in rice and vanilla. Cool until mixture begins to thicken; fold in whipped cream. Spoon into lightly oiled 1-quart mold. Chill until firm. Unmold. Serve with sliced sweetened strawberries.
Cream shortening, sugar, eggs, milk and vanilla. Add dry ingredients; mix well. Add nuts and dates. Dip one tablespoon cookie dough and shape into ball. Top each cookie with cherries cut into fourths. Bake at 375° for 10 to 12 minutes. Do not store or stack until cold.
Boil livers until blood is out. Wrap each chicken liver with 1/2 strip bacon and secure with a toothpick; set aside. Combine remaining ingredients. Bring this mixture to a boil. Add livers to this mixture and let marinate at least 2 hours or overnight. Line cookie sheet (with sides) with aluminum foil. Broil until bacon is browned on one side then turn and brown other side, about 5 minutes each side.
Cream butter and sugar; add eggs and molasses and blend well. Sift dry ingredients together. Add half of dry mixture to creamed mixture and blend with mixer. Add remaining half and blend by hand. Chill dough for several hours. At this point, you may bake whatever portions of the dough you desire and refrigerate or freeze the remainder. (Dough keeps covered in the refrigerator for a week.) To bake, make dough into walnut size balls. Roll the balls in sugar and place on ungreased cookie sheets. Bake at 350° for about 15 minutes. Makes 5 to 6 dozen.
Beat eggs; add sugar and flour mixed together. Add one cup of milk, vanilla and melted margarine. Beat for about 2 minutes then mix in coconut. Pour into 9-inch pie pan. Cook about 40 minutes at 350° or until the middle does not shake.
Fry ground chuck; drain off grease. Add taco seasoning and amount of water it calls for on package. Mix refried beans with ground chuck.
Mix all ingredients together. Shape into small balls; bake at 350° for about 10 to 15 minutes.
Cook frozen beans in salted water; drain. Combine milk, soup and pepper. Pour over beans. Add 1/2 can onions. Pour into 1 1/2-quart casserole and bake at 350° for 20 minutes. Garnish with remaining 1/2 can of onions and bake another 5 minutes. Serves 6.
Mix all ingredients except carrots to form a sauce. Add carrots while still warm. May be served warm or cold and best if made 24 hours ahead of serving time.
Cook pudding according to directions. While still warm, pour into the dry cake mix. Stir. Spread in cake pan, 10 x 8 x 2-inches. Sprinkle chips on top; then nuts. Push into batter with a spoon slightly. Bake 30 minutes in a 350° oven.
Spread berries in well-greased 2 1/2-quart shallow baking dish. Sprinkle with lemon juice; set aside. In medium bowl, stir flour, 1 1/2 cups sugar, milk, butter, baking powder and 1/2 teaspoon salt until well blended. Spoon over berries; spread to edges of baking dish and set aside. In a small bowl, mix together all remaining ingredients, except water; sprinkle over batter. Pour boiling water over all. Bake at 350° for 1 hour, or until golden brown and glazed. Serve warm or cool with vanilla ice cream or whipped cream.
Mix tomatoes, onions, green peppers and salt. Let stand overnight. Drain well and boil 15 minutes in 1 pint and 2 parts water. Drain and boil 20 minutes in 2 quarts vinegar with spices and sugar added.
Line a greased 10-inch tube pan with aluminum foil; grease foil well. Preheat oven to 300°.
Soften cream cheese; blend with 1/2 cup milk. Add remaining milk and the pudding mix. Beat slowly with egg beater just until mixed. Do not overbeat. Pour at once into graham cracker crust. Chill one hour.
Combine all ingredients. Chill for at least 1 hour. Serve on party rye or crackers.
Cream Crisco and sugar. Add beaten egg and molasses to dry ingredients. Mix well, then roll into small balls. Bake at 375° until done.
Combine brown sugar, sugar, milk and butter in a saucepan. Bring to full boil over medium heat, stirring occasionally. Boil for 10 minutes. Remove from heat. Add marshmallow cream and morsels. Stir until smooth. Blend in nuts and vanilla. Pour into greased 9-inch pan. Wait until it sets and cut into desired size pieces.
Place bread in small greased casserole dish with grated Cheddar cheese. Mix eggs, half and half, salt, pepper and onion; pour over bread. Place in refrigerator overnight.
Fry hamburger and onion (drain off excess grease). Add chili sauce, soup and seasonings; blend well. Simmer 10 to 15 minutes.
Cook sweet potatoes until soft; mash gently with butter. Add brown sugar (to your liking); stir. Bake pie crust 5 minutes in a 350° oven. Take out of oven; pour in sweet potato mixture and bake 10 to 20 minutes longer. Sprinkle sugar on top (optional).
Mix together all items and set aside. Using instant potatoes, mix up enough for 4 servings. In a greased 8-inch square pan, put half of the meat mixture, then all of the mashed potatoes and rest of meat mixture on top. Drizzle catsup on top. Bake at 350° for 40 to 50 minutes. Let rest 5 minutes before cutting. Serve with green beans and applesauce with cinnamon.
Dust chicken with flour; brown lightly in oil until no longer pink. Cut in bite-sized pieces. Put juices in pot. Add garlic and mushrooms; cook some. Add onions; cook some. Add everything through Madeira. Make slurry of flour and water; add while stirring. Add peas; bring to boil. Cook until peas are tender and sauce is thick. Add white pepper. Simmer 1 hour.
Prepare pizza crust by directions in a 9 x 13-inch aluminum pan. Bake until firm. Cook sausage; drain. Mix sausage and pizza sauce (from box) and tomatoes. Layer sauce, sausage and tomatoes; top with cheese. Repeat until gone. Bake at 400° until golden brown. Let cool and slice. (Can put pepper seeds, if desired.)
Put ribs in large pan. Mix all and pour over ribs. Bake 1 hour, covered, at 350°, then 1 hour uncovered at 300°. Baste often last hour.
Brown hamburger and onions together. Cook noodles as directed. Combine all ingredients, saving small amount of cheese to sprinkle on top. Bake at 350° about 1 hour. Can be frozen before baking.
Brown ground meat in large skillet with first 3 ingredients. Add cabbage to mixture and cook until cabbage is slightly soft. Add rest of ingredients. Put into casserole and bake for 1 hour at 350°. Sprinkle cheese on top and serve.
Salt and pepper chicken; brown in oil. Place in baking dish. Combine soup, wine, cheese, onion and Worcestershire sauce. Pour over chicken. Place on almonds and cover. Bake at 350° for 45 minutes. Serves 4 to 5.
Mix first 6 ingredients in a large bowl. Pour into pie crusts and bake at 350° for 1 hour and 15 minutes. Makes 2 pies, 12 servings.
Peel the bananas and cut in half lengthwise. Arrange them, cut side up in a lightly greased glass baking dish. Brush with butter and sprinkle with sugar and a little salt. Bake uncovered for 30 minutes at 350°. After 15 minutes, spoon the butter over the top and continue baking.
Boil chicken, then cut into small pieces. Cook spaghetti. Dice up green pepper and onion. Cut cheese into small pieces. Mix all ingredients together. Bake at 350° until it bubbles.
Sift salt, baking powder and flour together. Cream Crisco and margarine. Add sugar and beat well. Add eggs, one at at time, beating well after each. Add flour mixture and milk alternately. Add flavorings. Pour into well greased and floured tube or Bundt pan. Place in cold oven and bake at 350° for 1 hour and 15 minutes to 1 hour and 30 minutes.
Cream sugars and shortening. Add egg. Add remaining ingredients. Spoon onto cookie sheet and bake at 375° for 15 minutes or golden brown.
Cook chicken breasts in water until tender. Reserve broth. Cool chicken and set aside. Melt margarine. Add onions, carrots and celery and saute until tender. Add water or broth and bring to a boil. Add tortellini noodles and cook 12 to 15 minutes or until tender, stirring occasionally to prevent sticking. Reduce heat. Add milk, half and half, Cheez Whiz and chicken. Stir constantly over heat until cheese is melted. Simmer on low heat until heated through.
Boil and debone the fryer or brown the beef. Cook the onion and bell pepper in microwave with a little water for 3 minutes. Crumble tostado chips about halfway up a 9 x 13-inch casserole dish. Mix all other ingredients. Pour over top of chips and cook at 350° until hot and bubbly, about 45 minutes. Top with slices of American cheese the last 5 minutes of baking.
Melt butter, add other ingredients, except fruits. In pie crust, fill with sliced peaches. Pour batter over and bake at 375° for 1 hour and 10 minutes. (Other fruit can be used.)
Heat cheese, margarine, chocolate and syrup in a 3-quart saucepan over medium heat, stirring frequently until melted and smooth. Gradually add sugar to chocolate mixture. Beat with electric mixer on medium speed until smooth. Stir in nuts and vanilla. Pour into a 13 x 9-inch baking pan. Smooth surface with spatula. Cover and refrigerate several hours. Cut into squares after firm. Makes about 3 1/2 pounds.
Mix together in a blender. Chill. Makes 2 2/3 cups quantity; 50 calories per 1/3 cup dip.
Divide cake into 3 layers and spread frosting on top and sides. Two envelopes of Dream Whip may be used instead of whipping cream, using 3 cups milk.
Mix in order given. Place in baking dish. Top with additional 1/2 cup of cheese. Bake at 350° for 45 to 50 minutes.
Sift together flour, baking powder and salt 3 times. In a separate bowl, add 1/2 cup sugar to eggs and yolk and beat until thick and lemon colored. Add remaining sugar gradually. Add orange juice, rind and water. Add flour mixture and beat with rotary eggbeater until smooth. Bake in a greased and floured tube pan at 350° for 30 minutes. Remove from oven and invert pan until cool.
In a large bowl, with pastry blender or two knives used in a scissor-like fashion, cut butter into flour until mixture resembles coarse crumbs. Sprinkle on cold water, a tablespoon at a time, mixing lightly with a fork after each addition, until pastry holds together. Divide dough in half, shape each into a flat ball. Wrap each in plastic wrap and refrigerate 1 hour or longer.
Melt butter in saucepan. Blend in flour and add milk. Stir constantly over direct heat until sauce boils and thickens. Add corn, salt, onion juice and pimento. Beat egg yolks and slowly stir into corn mixture. Cook 2 minutes longer with constant stirring. Remove from heat and fold in stiffly beaten egg whites. Turn into buttered baking dish and bake 30 minutes in moderate oven or until knife inserted in center comes out clean.
Mix crust ingredients together and press into 10 x 15-inch cookie sheet (with sides). Bake at 350° for 12 minutes. Cool.
Spread the tomato paste on bread. Mix the ground beef with oregano, basil, onion salt and garlic salt. Brown mixture. Spread over bread. Sprinkle Parmesan cheese on meat. Top with slice of Mozzarella cheese. Bake for 15 to 20 minutes in a 350° oven.
Beat egg whites and cream of tartar to stiff peaks. Sift sugar, salt and flour to blend thoroughly. Fold dry ingredients into egg whites, then fold in vanilla, taking care not to overmix. Pour into an ungreased tube pan. Bake in a pan of boiling water at 275° for 1 hour. Serve with fresh fruit and whipped cream.
Cook chicken until tender. Remove from bone and chop. Add all other ingredients with chicken and place in baking dish.
Mix all ingredients together. Pour into buttered 2 1/2-quart casserole dish. Bake at 325° for 1 to 1 1/2 hours.
Dissolve jello in boiling water. Drain pineapple and add to strawberries, bananas and half of the nuts. Add to jello mixture. Spread 1/2 of the mixture into a 8 x 12 x 2-inch Pyrex pan and chill for 1 1/2 hours. Spread sour cream over top of the jello mixture and sprinkle with rest of the nuts. Chill several hours or overnight. Serves 12.
Peel, slice and cook carrots until tender in boiling, salted water. Drain. Heat soup, vinegar, sugar and oil to boiling. Pour over carrots, onion and pepper. Refrigerate. Keeps several weeks.
Combine flour, 1 cup sugar, baking powder and salt in bowl. Cut in butter until mixture is crumbly. Reserve 1/2 cup. Beat together eggs, milk and vanilla. Add to remaining crumb mixture; stir well. Spread in a greased 13 x 9 x 2-inch cake pan. Combine blueberry pie filling or any other fruit of your choice (see Note for suggestions) and optional sugar. Spread over the top of cake batter. Sprinkle with reserved 1/2 cup crumbs. Bake in 325° oven for 45 minutes or until cake tests done. Makes 16 servings.
Heat oven to 425°. Cook scallions and peppers in oil 1 minute; add next five ingredients and cook 4 minutes more. Drain. Place 1 tablespoon spinach mixture in centers of wonton wrappers. Brush edges with water. Fold into triangles; press edges to seal. Coat with cooking spray. Bake on greased baking sheet 10 minutes or until golden. Combine last three ingredients for sauce. Makes 24 servings.
Cook fettucini according to package directions. In skillet, saute margarine, green onions and garlic. Season with salt, pepper, parsley, garlic powder and Tony's seasoning. Then add shrimp and cook until done, about 7 minutes. Then add fettucini and half and half. Cook on low for about 30 minutes or put in crock-pot on low.
Dip Ritz crackers in melted chocolate and oil and place on wax paper.
Combine juice concentrates and water. Turn into freezer trays; freeze firm. Scoop frozen mixture into small bowl. Fill a larger bowl with ice. Insert bowl of flush in ice-filled bowl; surround with fruit. To serve, spoon slush mixture into glass. Pour in red, white or Rose wine.
Mix all ingredients together. Put in a graham cracker crust and bake at 350° for 25 to 30 minutes.
Cook squash and onion in small amount of water until tender; drain off water. Mix 1/3 cup of margarine, sour cream, salt and pepper into squash and onion. Place in greased casserole. Cover with topping made with melted margarine and cornbread crumbs. Bake at 325° for 30 minutes.
Regular flour may be used in place of Bisquick. If used, 3/4 teaspoon baking powder is added.