HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs lightly with water. Heat 2 tablespoons oil in a medium skillet. Add eggs. Cook over medium heat, without stirring, to make a pancake. Turn once, cooking until eggs are set. Remove to a plate and cut into thin strips. Heat the remaining oil in a large skillet over medium heat. Add rice and celery. Saute until coated with oil. Add remaining ingredients and cook, stirring gently, until thoroughly heated. Garnish with egg strips before serving.
Mix the first 3 ingredients together; let boil 1 minute. Pour over 3 batches of popped popcorn. Makes 20 medium popcorn balls.
After locating the ingredients in the scriptures, cream the butter and sugar together until fluffy. Add beaten egg yolks, honey, milk and 3 cups flour, sifted with spices (nutmeg, cinnamon), salt and leaven (baking powder). Use remaining 1/2 cup of flour to coat fruit. Add stiffly beaten egg whites. Stir in floured fruit. Add nuts.
Cook rice in 2 cups water with chicken bouillon added (2 teaspoons or so). Allow rice to cool. Add remaining ingredients and toss gently. Toss in enough mayonnaise to moisten salad to your liking. Chill thoroughly.
Cook chicken breasts and debone. Over low heat, stir soups together until gravy consistency. Add milk if necessary. Cook vermicelli.
Dissolve yeast in warm water. Mix dry ingredients and cut in butter until very fine. Stir in yeast mixture and enough buttermilk to make a soft dough. Turn out on a floured board and knead a few times for a smooth dough. Roll dough 1/2-inch thick and use cutter of your choice. Place on greased cookie sheet. Cook in preheated oven at 400° for about 15 minutes. Makes about 2 dozen.
Chop peppers and onion. Cover with boiling water and let stand 10 minutes. Then drain and repeat process. Drain and add remaining ingredients. Bring to boiling point and simmer 15 minutes. Seal in sterilized jars.
Cream sugar, shortening and eggs. Make paste of food coloring and cocoa. Add to creamed mixture. Sift flour and salt together; with buttermilk, by hand, stir in vinegar and soda, but don't beat. Pour into 2 (8-inch) round cake pans that have been sprayed with Pam and floured. Bake at 350° for 30 minutes.
In a jar with a lid, mix vinegar, lemon juice, yogurt, mustard, garlic, sugar, salt, pepper and hot sauce. Add olive oil and vegetable oil; cover tightly and shake until blended. After use, store any remaining vinaigrette in refrigerator for up to 5 days.
Wash, peel and mash figs. Place figs, Jell-O and sugar in a large saucepan; bring to a boil. Lower heat and boil 3 to 5 minutes, stirring often. Pour into jars, leaving 1/4 inch headspace. Adjust lids. Process 10 minutes in boiling water bath.
Thinly slice peppers, cucumbers and onions. Place in a one gallon container with a tight fitting lid. Combine vinegar, sugar, salt and celery seeds in a bowl and stir until dissolved. Pour over vegetables. Marinate, covered, in refrigerator for 3 to 4 days before serving.
Brown hamburger and onions. Drain and add to large saucepan. Dice and precook potatoes. Add remaining ingredients. Simmer for 15 minutes and enjoy.
Combine all ingredients. Place in buttered baking dish. Bake at 350° for 1 1/2 hours.
Wash strawberries and	drain well on paper	towels. Blend condensed milk and lemon juice. Whip cream until stiff and add to	milk. Add strawberries and pour into pie shell. Chill 2 or 3 hours.
Begin by removing casings from sausage. Place in frying pan with 1 tsp. olive oil and 1/2 tsp. fresh garlic. cook until done. Place in food processor until chopped to desire consistency. In a mixing bowl, combine cheeses, eggs, spices, and sausage. Using a knife, stuff manicotti shells with mixture. Layer a 13 oz. baking dish with pasta sauce. Lay shells in dish and cover with additional pasta sauce. Add a splash of water over the top of the dish. Bake at 350° for 60 minutes or until pasta shells are soft.
Cook mixture in a double boiler until thick. Stir constantly. Soak gelatine in 1/4 cup cold water and add to hot mixture. Chill until partly set. Beat 3 egg whites. Add 1/2 cup sugar and beat stiff. Fold into chilled mixture. Pour into pie shell and chill until set. Top with whipped cream or Cool Whip. Makes a large pie. Use a baked shell or Cookie Crust Shell.
Peel zucchini; remove seeds and slice like apples, 1/2-inch slices. Cook with 1 cup water until just tender and turning translucent. Drain and place in cold water for 5 minutes. Drain again thoroughly. Add sugar and spices and flour for thickening. Place in bottom crust; dot with butter or margarine. Top with top crust, seal and flute. Bake at 400° for 40 to 50 minutes until golden brown. This is a real mock "apple" pie and very good.
Whisk all ingredients together and pour into greased 7 x 11 pan. Bake at 350° for 35 to 45 minutes until slightly golden and knife comes out clean.
Peel potatoes and slice thin. Make a white sauce with oleo, flour and milk. Sprinkle potatoes with salt and pepper. Place half the potatoes in a greased baking dish. Cover with half the sauce. Repeat potatoes and sauce. Cook in 350° oven, covered, for 1 hour, then uncover and bake until brown.
Cook hen & debone. Boil eggs and chop up. Cut up pepper & celery. Use kitchen scissors to cut up chicken. Add eggs to chicken & mix. Then add pepper and celery.
Saute celery and onions in butter. Add flour to make roux; cook 8 to 10 minutes. Add hot milk; stir until thick and smooth. Add turkey and parsley; mix thoroughly. Season with salt and pepper. Put mixture in greased baking pan; cover top with sheet of waxed paper. Bake at 350° for 45 minutes. Remove from oven; cool. Portion each croquette with ice cream scoop. Shape into cones of uniform size and shape. Bread croquettes, using standard procedure. Deep fry until golden brown. May serve with Cream Sauce or Supreme Sauce. May garnish with chopped parsley.
Mix oleo, oil, sugar and eggs together. Add milk, vanilla, flour, salt, soda and cocoa. Beat until well mixed. Stir in the grated zucchini. Pour into a greased 9 x 13-inch cake pan. Sprinkle with the chocolate chips and nuts. Bake at 350° for 40 minutes.
Cut tomatoes in half. Sprinkle with salt and pepper. Shake Parmesan cheese on liberally. Broil on cookie sheet for 5 to 10 minutes (until tomatoes are heated through and cheese is lightly brown.) Serve warm.
Cover bottom of shallow pan with celery leaves. Sprinkle lemon juice over fish. Sprinkle with salt, pepper, and paprika.	Let stand 20 minutes. Place fish on celery leaves. Combine mayonnaise, relish, onions and parsley. Blend well. Spread over fish. Microwave on high 6-8 minutes or until fish is flakey. Serves 4.
Mix all ingredients with electric mixer on medium speed until well blended. Spoon into a 9-inch pie plate or Quiche dish. Bake at 350 for 20-25 minutes or until lightly browned. Serve with baked Pita Wedges, bagel, chips, etc.
Sift together dry ingredients. Add eggs, milk, butter and brown sugar all at once. Stir until blended. Pour batter into preheated lightly greased waffle iron. Do not open during baking. Use fork to remove. Top with fresh fruit and yogurt. It's also delicious with ice cream. Makes 12 (4-inch) waffles.
Spray casserole with Pam, lay a bed of sun-dried tomatoes and sliced lemons on top. Lay chicken breasts on top. Rub with garlic, lay another bed of sliced lemon on top. Pour bouillon over and sprinkle with poultry seasoning. Cover with tinfoil, bake 1 1/2 hours at 325°.
Mix Jell-O, sugar and juice; boil. Cool Jell-O mixture and add cream and fruit. Pour in dish lined with vanilla wafers. Put in refrigerator.
Cook peas until tender. Drain and blend (puree). Heat butter in a pan. Add flour and curry powder. Stir until combined. Remove pan from heat. Gradually add water, mixing thoroughly.
Layer as listed. Bake 1 hour at 350°. Use large oblong baking dish. Very good.
Mix first three ingredients well. Place in pie crust. Refrigerate for at least 3 hours before serving.
Mix together first 6 ingredients until creamy. Form into 1-inch balls. Roll in cheese; cover and refrigerate until serving time. Makes 25.
Bring sugar, oil, vinegar, water, salt, kraut, celery and onions all together and boil. Set aside. Cool; add pineapple if you wish.
Crush cookies and mix with melted margarine (save 1 cup of crumbs for top). Put cookies in bottom of 9 x 13-inch pan. Slice up ice cream on top of crumbs. Pour chocolate syrup over ice cream, followed by salted peanuts. Top with carton of Cool Whip and sprinkle with remaining crumbs and freeze.
Brown hamburger; drain grease. Add soup, water and Worcestershire sauce and simmer.
Mix together cream cheese, egg yolk and sugar. Spread over bread. Roll up jelly roll style. Dip in melted butter, then into cinnamon and sugar mixture. Freeze overnight. Cut each roll in half and bake at 350° for 30 minutes. Yields 32 rolls.
Bring kettle of water to a boil; add some oil. Add 1 pound spaghetti; cover and remove from heat. Let stand 15 minutes; drain.
Cream butter and sugar (white) until fluffy. Add flour and pecans. Roll into balls. Bake on greased cookie sheet. Bake 30 minutes at 300°. Roll into powdered sugar when cool enough. Store into tight can.
Sift dry ingredients together; add liquids, beaten eggs, melted margarine and buttermilk. Mix well; put in covered container and let set in refrigerator 24 hours before use. Bake as desired in 375° or 400° oven for 20 minutes. This batter will keep in refrigerator 2 or 3 weeks.
Preheat your oven to 350°. Combine cake mix, pudding, eggs, sour cream, vanilla, water and oil with a mixer. Then fold in your chocolate chips and nuts (pecans and almonds work well also). Grease a tube pan well. (If this is not cooked in a tube pan it will not turn out right. I know I've tried.) Bake for 1 hour and 10 minutes or until done.
Place desired amount of string beans in a pot. Add potatoes. Add water to nearly cover beans and salt. Bring to boiling. Cook for a half hour over medium heat, covered.
Spread 20-inch sheet of heavy-duty Reynolds Wrap with margarine. Cut steak into serving pieces and arrange on foil, overlapping. Sprinkle with onion soup, mushrooms, pepper and chopped tomatoes. Season. Mix tomato juice and cornstarch. Pour over meat and vegetables. Seal and bake for 2 hours at 375°. (Beef cubes can be used instead of chuck steak.)
Mix all ingredients except oil in a bowl until blended. Let mixture stand 10 minutes. Heat oil in a 10-inch skillet over medium heat. Add potato mixture, spreading with a spatula to cover bottom of pan. Cook 5 to 6 minutes, pressing down occasionally until bottom is browned and crisp. Turn hash in clumps and press back into a round. Cook 5 to 6 minutes longer until bottom is brown and crisp. Loosen with spatula. Invert onto serving plate and cut in wedges. Makes 2 servings.
Arrange chicken in covered dish. Season chicken. Add the green pepper, onions and garlic. No water. Let stand 2 hours. Cook at 300° until tender.
Mix meal, salt and water together. This will be about pouring consistency. Heat iron skillet (or Teflon) and pour in bacon drippings, just enough to cover bottom of pan. Pour mix in center of pan until it almost touches sides of pan. Turn with spatula when edges brown. Cook a little more and drain on paper towels. This could be served with vegetables but we usually eat it with country butter or break it up in a glass and pour milk over it. This makes 3 to 4 Hoe Cakes.
After thawing bread dough, roll on lightly floured surface. Roll into rectangle shape. Cover each rolled loaf with thin pepperoni slices and roll dough from the short end.
Remove and set aside skins. Cook pulp in vinegar with spices tied in cheese cloth until soft. Mash through sieve to keep out seeds. Add skins. Bring to boil. Add sugar and bag of spices. Cook until thick. Put into jars and seal. Good with chicken or pork!
Cream well the margarine, sugar and eggs. Add flour, cocoa and salt. Mix well; fold in nuts. Pour into 9 x 13-inch greased and floured pan. Bake for 20 minutes at 350°.
Preheat oven to 350°. Peel and thinly slice apples. Place in a bowl and toss with cinnamon and 1/2 cup sugar. Let stand while preparing batter.
Cream butter. Add sugar and egg. Blend well. Sift together flour, baking powder. Add dry ingredients and milk alternately to butter mixture. Preheat oven to 450°. Line muffin pan with paper baking cups. Spoon in batter. Bake 10 min or until browned slightly. These are delicious with soups or breakfast.
Heat water to boiling and add vegetables. Cook 5 to 6 minutes until tender. In another saucepan, melt margarine over low heat. Blend in flour. While stirring, slowly add milk. Cook over low heat until it thickens. Add crushed bouillon cubes. Stir to dissolve. Add cooked vegetables in water. Stir and heat until bubbly. Serve.
Prepare rice according to directions on package. Brown meat, green pepper, onion and rice in skillet. Add salt, black pepper and catsup. Mix well. Pour into buttered casserole dish. Cover with bread crumbs. Brown in 400° oven for 10 to 15 minutes.
Brown meat and onion in shortening. Add seasonings and tomatoes. Cover and simmer. Add beans. Pour meat mixture in greased casserole dish. Top with corn bread batter. Bake at 425° for 20 minutes.
Blend milks together; add pudding and chill for 5 minutes. Gradually add sour cream. Add Cool Whip. In clear bowl, layer wafers, bananas, pudding and nuts. Swirl with syrup after each layer of pudding. End with pudding layer, covered with nuts and syrup.
In bowl, combine fruit cocktail and pudding mix. Mix well. Fold in marshmallows just before serving. Garnish with nuts if desired. Refrigerate. Yields 6 servings.
Mix all together. Heat at 300° until warm. Serve with toasted pita triangle.
Cook squash until tender and mash. Add onions, salt and pepper. Soak sliced bread in milk and add squash. Stir in eggs and cheese. Pour into a casserole dish and bake at 400° for 1 hour.
Melt Premier white baking bars and heavy cream over hot (not boiling) water until smooth. Transfer to a large mixer bowl; cool to room temperature. Gradually beat in cold butter and confectioners sugar; continue beating until light and fluffy.
Wash and slice cucumbers. Dissolve lime in water. Put cucumbers in this and soak 24 hours. Pour water off and soak in clear water 4 hours, changing water each hour.
Mix together sugar and flour. Add cream, milk, vanilla and salt. Blend with mixer and pour into pastry shells. Melt butter and dribble over top. Sprinkle with nutmeg. Bake 10 minutes at 425°. Reduce to 350° and bake 50 minutes.
Brown meat. (If leftover meat is used, do not cook more in liquid.) Add 2 cups liquid, chicken broth, gravy, 2 tablespoons soy sauce, 2 teaspoons brown sugar and Accent. Cook all this 20 minutes (if raw meat was used). Add onion and celery; simmer 5 minutes (or until transparent, but still crisp). Add bean sprouts and mushrooms. Stir gently. Thicken with 2 tablespoons cornstarch. Serve with rice and chow mein noodles.
Preheat oven and cookie sheets to 375°. Boil sweet potatoes in water until tender (may use canned). Cool slightly. Place in large mixing bowl. Beat with electric mixer until smooth. Stir in butter and sugar. Beat in eggs, one at a time. Mix in spices and salt. Pour in Pet milk and mix. Sprinkle pecans on top. Bake on preheated cookie sheets near center of oven for 70 minutes or until knife inserted comes out clean. Cool on wire rack. Makes 2 (9-inch) pies.
Prepare raisins and peel. Mix baking powder, salt and cinnamon with the flour and sift. Beat butter and sugar to soft cream. Beat eggs for 5 minutes. Add them to the butter mixture by degrees, beating all the time. When mixture is quite smooth, continue beating while you add the flour gradually, then the fruit and almonds. Stir in the brandy or rum and turn into a cake pan that has been lined with two thicknesses of waxed paper. Bake in slow oven 5 hours at 325°. Cover with waxed paper as soon as it is brown. This cake will keep for 6 months or more in airtight tin and should be made several weeks or a month before Christmas. Cut the top level for frosting.
Mix all ingredients. Bring to a boil, stirring constantly. Serve with crackers.
Sift flour, soda, baking powder, salt, cinnamon and sugar together in a large mixing bowl. Make deep well in center of dry ingredients. Combine eggs, oil and thawed strawberries. Pour into well. Stir just enough to moisten dry ingredients. Add pecans. Pour into 2 (9 x 5 x 3-inch) pans. Bake at 350° for 1 hour. Remove from pans and cool on wire racks. Makes 2 loaves.
Layer these ingredients on a large platter in order given. Cover with plastic wrap and refrigerate several hours. Overnight is really better for flavors to blend. Garnish platter as desired.
Heat oil in deep skillet. Saute onions and peppers until translucent. Remove with slotted spoon. Crumble ground beef. Brown with garlic in skillet. Return onion and pepper to skillet. Add remaining ingredients and bring to gentle simmer. Simmer, covered, for 30 minutes, stirring frequently. Add water, if needed, to prevent sticking.
Saute onion and bell pepper in margarine. Add remaining ingredients. Pour into casserole dish. Bake 30 minutes in a 350° oven. Top with cheese.
Add water to bone or cubed turkey ham and vegetables. Simmer for 20 to 30 minutes or until tender. Add milk or cream.
Combine all ingredients. Press lightly into a greased mold. Unmold at once onto a hot platter.
Preheat oven to 350°. Cream butter and add sugar gradually; beat in eggs and vanilla. Add pumpkin, mixing to combine. Sift together the flour, salt, soda, baking powder and spices. Blend with pumpkin mixture. Add nuts and raisins. Place batter in 2 greased and floured 9 x 5 x 3-inch loaf pans. Bake approximately 60 to 65 minutes. Let stand 10 minutes. Remove from pans and cool. Wrap and store overnight before slicing. Makes 2 loaves. Dates can be used instead of raisins.
Cook noodles according to package directions. Brown ground beef and drain. Mix in tomato sauce and mushrooms. Simmer.
Take a bit of thoughtfulness. Blend it with a smile. Stir in lots of kindness as you tread life's weary mile. Mix encouragement with some sunshine to dry up someones tears; stirring in a few words of sympathy that are certainly most sincere. Then your reward will be great in heaven. Your life will be free from strife if you follow this recipe for a good and useful life.
Boil potatoes in jacket until almost done. Cool, peel and slice. Melt oleo in saucepan. Add soup and sour cream. Add salt, pepper and garlic powder. Alternate layers of potatoes and mixture. Sprinkle with grated cheese. Cook in oven at 350° until hot throughout and cheese is melted.
Pull chicken off bones and place in bottom of casserole. Mix flour, baking powder and milk well. Pour over chicken. Then mix soup and broth and pour over mixture. Bake at 350° for about 45 minutes or until brown around edge.
Melt margarine and stir in stuffing mix. Grease casserole dish and put a layer of buttered crumbs on bottom of dish. (Keep enough back to sprinkle over the top.) Place chicken over crumbs. Mix soup, sour cream, and water chestnuts and pour over the chicken. Top with remaining stuffing crumbs. Bake at 350 degrees for 30 to 45 minutes.
Saute chicken in butter until white. Cut in halves or break in pieces. Saute onion and celery. Add soup and mayonnaise until heated. Pour over chicken which is in a baking dish. Mix stufffing, eggs and butter (melted). Put stuffing over sauce and chicken. Bake at 350° for 1 hour. Put foil over baking dish when stuffing is brown.
Mix; roll into walnut size balls. Place on cookie sheet; pat out flat. Bake for 8 minutes at 350°. Cool before removing from cookie sheet.
*If using fresh Brussels sprouts, trim stems and remove wilted or discolored leaves. Wash Brussels sprouts and cut large ones in half lengthwise.
Mix together. Bake at 350° for 25 minutes in a buttered Pyrex dish.
Saute shallots and onion. Add tarragon, allspice, dill, bay leaf, garlic, tomatoes and chicken broth. Bring to a boil and simmer for 30 minutes. Strain and puree vegetables. Return mixture to pot and add whipping cream, sugar, salt and pepper. Bring to a boil and serve.
Stew chicken with salt, pepper and bay leaf. In a large saucepan cook green pepper and onion in margarine until tender. Stir in soups and Rotel tomatoes. In a 13x9x2 inch dish, alternate layers of tortillas, chicken, soup mixture and cheese using 1/3 of all ingredients. Repeat layers 2 more times. Bake at 325 degrees for 40 minutes. Serves 10-12.
Cream together sugar and shortening with milk, vanilla and egg. Sift together flour, salt and cream of tartar. Add to sugar mixture. Blend well. Roll into small balls and place on lightly greased cookie sheet one inch apart. Flatten with fork that's been dipped in sugar. Bake at 350° for 8 to 10 minutes. Makes 4 dozen cookies. Should be very crisp.
Mix grape jelly and mustard. Melt in crock-pot. Add sliced smoked sausage. Cook on low 1 to 2 hours.
Blend well and roll into log and roll in chili powder. Wrap in plastic (not foil).
Mix first 4 ingredients together with mixer, then add next 3 ingredients. Mix well and mold into ball. Chill well before using (dough will be moist). Dough can be stored in refrigerator for 2 weeks or can be frozen.
Combine all ingredients except frozen vegetables in crock-pot. Cook on low for 10 to 11 hours. Add frozen vegetables and heat through, about 1 more hour. Yields 8 servings.
Mix margarine, flour and sugar together. Pat into pizza pan and bake at 350° for 12 minutes; let cool. Mix cream cheese, Cool Whip and confectioners sugar together; spread over cool crust. Cook strawberries (sweeten if not already) and cornstarch until thick. Then spread over cream cheese mixture.
Unfold rolls. Mix chicken with 3 Tbsp. cheese. Place chicken mixture on rolls and roll up, folding in the ends. Mix soup and milk. Add half of this mixture in a flat, greased casserole dish. Place rolls in mixture and pour remaining soup over them.
Mix by hand sugar and oil. Add eggs one at a time. Whip carrots into this. Then add dry ingredients. Bake in an 8 x 13-inch pan at 350° for 25 to 30 minutes. In some ovens it may take one hour.
Beat together sugar, oil, vanilla and eggs. Add flour and baking powder. Add apples and pecans. Bake in greased and floured pan (Bundt pan) at 350° for 55 to 60 minutes.
Rinse and sort lentils. Place lentils in large pot with carrots, onions, cloves, chicken stock, bay leaf and thyme. Bring to boil; reduce to simmer. Cook 25 minutes. When lentils are done, drain and discard carrot, onion, cloves and bay leaf.
Combine sugar, flour, eggs, butter, cocoa and vanilla in a large mixing bowl. Beat 2 minutes at medium speed of electric mixer. Stir in nuts. Pour into a well-greased 13 x 9 x 2-inch baking pan. Bake at 325° for 30 minutes or until center is firm. Allow to cool. Frost with Chocolate Frosting. Yield: about 48 (1 1/2 x 1 1/2-inch) squares.
Put all ingredients in a blender or shake vigorously until well blended. Makes 4 servings.
Melt the margarine in the water. Mix all ingredients (except last 3) together well. Pour into large cake pan (13 x 9 x 2-inch). Top with nuts and chocolate chips; sprinkle with cinnamon. Bake at 350° for 35 minutes.
Generously grease bottoms only of two 9 x 5 x 3-inch baking pans. Beat all ingredients on low speed for 1 minute, then beat on medium speed for 1 minute. Pour in pans. Bake until toothpick inserted in bread comes out clean, about 1 hour, in a preheated 325° oven. Cool 10 minutes before removing from pans. Makes 2 loaves.
Put ingredients in blender, except coconut, and blend on low for 3 minutes. Pour into a greased 9-inch pie pan. Let stand five minutes. Sprinkle on coconut. Bake at 350° for 40 minutes.
Combine beef, rice, salt and pepper. Form into small balls. Place in baking dish. In a skillet, brown onions in butter. Add cream of mushroom, water, salt and pepper to taste. Pour over meat balls. Cover baking dish and bake in 350° oven about 1 hour or until rice is tender.
Mix together brown sugar, shortening, egg and molasses. Sift together flour, baking soda, ginger, cinnamon and cloves. Combine mixtures. Chill until firm enough to form small balls. Dip one side in sugar and flatten in a greased cookie sheet. Place a couple of drops water on each cookie. Bake at 350° to 375°, approximately 8 to 10 minutes. Underbake for a softer cookie. Otherwise, will be ginger snap.