HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut all eggs in half. Separate the yolks from the whites. Cut the whites from the eggs in small pieces and mix with vegetables. Mash egg yolks with a fork in a bowl and add mayonnaise, mustard, salt, pepper, sugar and vinegar to taste. Add dressing to vegetables and mix well. Cover and refrigerate. Use within two hours. Do not make ahead of time!
Heat pineapple with sugar. Add gelatin which has been softened in 1/4 cup water, stirring until melted.
Crush Oreo's until fine in a bowl. Pour 1/2 of Oreo's into 9 x 13-inch pan. Beat cream cheese well; mix the 2 packages of pudding mix, powdered sugar, vanilla and milk into cream cheese until well mixed and thick. Mix in Cool Whip. Pour into pan over Oreo crumbs. Put other half of crumbs on top. Refrigerate several hours to overnight before serving.
Bring water to a boil. Add beans; cover and cook 3 minutes. Drain and set aside. Cut bacon in half lengthwise; place on microwave plate. Cook 2 1/2 to 3 minutes or until edges are curling. Place 4-5 beans on each strip; wrap bacon around beans and tie in a knot. Place on 8-inch baking dish. Drizzle with dressing. Bake uncovered at 350° for 10 to 15 minutes. Broil until bacon is crisp.
Mix pumpkin, sugar, milk and eggs. Add remaining ingredients and beat well. Pour in one deep 9-inch unbaked crust or 2 shallow 9-inch crusts. Bake at 375° for about 1 hour.
Place layer of bananas on graham cracker crust. Combine condensed milk with lemon juice; mix. Top bananas with condensed milk mixture, then add layer of crushed pineapple which has been drained. Combine whipping cream with sugar. Add this over crushed pineapple. Repeat layers. Garnish with coconut, nuts and chopped cherries. Chill for 3 to 4 hours.
Slice cucumbers thin; place in large bowl. Add onions and green pepper. Mix all other ingredients and pour over the cucumber mix. Do not stir. Place in fridge for 24 hours. Remove from fridge and stir well. Serve cold.
In a large mixing bowl, sift together dry ingredients. Add oil, eggs, carrots, pineapple and vanilla. Mix until moistened. Beat 2 minutes at medium speed with electric mixer. Bake in greased and lightly floured 9 x 9 x 2-inch pan in 350° oven for about 35 minutes or until done. Cool 10 minutes. Remove and frost with Cream Cheese Frosting.
Place brisket fat side up in roasting pan. Roast, uncovered, without liquid at 350° for 2 hours. Combine catsup, brown sugar, water, onion, liquid smoke, Tabasco sauce, chili powder and salt in blender container; process until smooth. Pour over brisket. Reduce oven temperature to 300°. Roast, covered, for 3 to 4 hours or until done to taste, basting every 30 minutes. Slice very thin. Yield: 6 servings.
Boil ingredients together 1 minute. Pour boiling water over cabbage and onions; cover. Let stand overnight in refrigerator. Stir cabbage and onion together before the oil mixture is poured over. Do not stir again until you are ready to serve. Will keep up to 6 weeks.
Cream shortening and sugar. Add egg and vanilla. Beat well. Mix in remaining ingredients, except marshmallows. Drop batter from teaspoon onto lightly buttered cookie sheet. Bake 8 minutes at 350°. Remove from oven. Press half a marshmallow, cut side down, into center of each cookie. Return to oven for 2 minutes. Do not leave in longer than 2 minutes!
Put first 5 ingredients in a large pot. Saute until onion is clear. Add the next 4 ingredients to the pot and cook until thickened. Add shrimp and crawfish. Add pasta. Makes 15 - 20 servings.
Butter cookie sheet. Cream first 3 ingredients. Stir in flour. Add almonds. Roll dough into long thin strips, approximately 2 inches wide. Bake 12 to 15 minutes at 350°. Let cool, then slice strips into smaller strips.
Put it all together in the mixer bowl and beat for 3 minutes. It's so simple and simply delicious. This electric mixer cake is put together in order of ingredients. Bake in well-greased loaf pan in 350° oven for 1 hour.
Beat all ingredients together in a large bowl of electric mixer. Pour into crust. Bake at 350° for 45 minutes, or until set. If desired, top with whipped cream. Will make 2 pies if frozen pie crusts are used. Freezes well after baking.
Sift flour together with soda, baking powder and salt. Cream the butter or shortening thoroughly. Add sugar and continue beating by hand or mixer. Add unbeaten eggs, one at a time, and vanilla and lemon extract. To the creamed mixture (by hand), add the flour alternately with the cup of buttermilk. Bake in a tube pan, 9-inch diameter tube pan. Bake at 350° for 1 hour and 10 minutes.
Mix all ingredients. Place crushed potato chips on top. Bake at 350° for 35 minutes.
Cream butter and sugar. Beat eggs and nuts in. Mix flour and cocoa together; add to butter and sugar mixture. Bake in greased shallow pan at 350° for about 15 to 25 minutes. Yields 12 to 16.
Sift together flour, tartar or baking powder, salt, cocoa, soda and sugar. Add shortening, vanilla, milk and food coloring. Beat 2 minutes with electric beaten. Add eggs; beat additional 2 minutes. Pour into greased and floured pan. Bake at 350° for 25 to 30 minutes.
Simmer chicken livers with poultry seasoning in enough water to make 2 cups of broth. When livers are tender, chop fine or grind (reserve broth). In deep skillet, brown beef in cooking oil. Add onion, bell pepper, celery, salt, pepper and Tabasco. Cook for 5 minutes. Add chicken broth. Simmer for 30 minutes before adding chopped livers. Combine cooked rice to meat. Mix well. Bake in 350° oven for 30 minutes.
Dissolve Crisco in 1 cup boiling water. Allow to cool. In bowl, dissolve yeast in 1 cup warm water. Combine eggs, sugar and salt. Add Crisco/water. Add flour; mix. Place in refrigerator overnight.
Combine the sugar, cornstarch, oleo, lemon rind (grated), unbeaten egg yolks and milk in double boiler or cook in microwave container until thick. Stir at intervals while cooking. Fold sour cream in cooked ingredients and pour in baked pie shell (9-inch). Chill for 2 hours in refrigerator. Top with Cool Whip and serve. Keeps well.
Blend; pour into a greased pie dish. Bake at 375° for 45 minutes. If needed, bake 10 minutes longer.
Mix English peas, celery, almonds, pickles, cheese, mayonnaise, salt, pepper and onion.
Mix all ingredients. Add parsley, salt and pepper to taste. Pour mix into greased casserole dish. Bake at 350° for 45 minutes.
Combine all ingredients. Mix well. Bake in baking dish at 350° for 45 minutes. Sprinkle with cheese. Bake 5 to 10 minutes longer. Makes 8 servings.
Dissolve both packages of jello in the boiling water. Add pineapple with its juice, cranberry sauce and nuts. Stir until well blended. Fold in sour cream and chill until firm.
Heat oven to 375°. Generously grease bottom of a 9 x 5 x 3-inch loaf pan. Stir oil, milk, sour cream, eggs, baking mix, sugar and orange peel in pan with a fork until moistened. Beat vigorously 1 minute. Stir in cranberries and nuts. Bake until a wooden toothpick inserted in center comes out clean, 50 to 55 minutes. Cool 5 minutes. Run a knife or metal spatula around sides of loaf to loosen. Remove from pan. If desired, cool loaf completely and drizzle with Orange Glaze.
Combine in order given. Drop by spoonful into boiling chicken or beef broth. Cover lightly and simmer without removing cover for 5 minutes. Serve hot.
Makes 14 ounces of sweetened condensed milk and costs about 25 cents to make compared to $1.89 a can. Use this in any recipe that calls for sweetened condensed milk.
Mix dry ingredients together, add egg, milk and bacon (cut in small pieces). Bake at 375° for 25 minutes in oiled pan. Put strips of bacon on top before baking, if desired.
Combine all ingredients, mixing with mayonnaise. Chill until ready to serve. If desired, serve on lettuce. Garnish with tomato wedges.
Preheat oven to 375°. Combine bananas, egg, milk, molasses and oil until well blended. In separate bowl, combine flour, bran, soda and salt. Stir flour mixture into banana mixture until just moistened. Do not over mix. Fold in raisins. Spoon batter into well greased muffin pan. Bake for 25 to 30 minutes.
Grease and flour pans. Mix all ingredients together in a bowl until well blended. Bake for 35 minutes for 5 to 6 small loaf pans or 1 hour for large loaf pan at 350°. Cool well before slicing. Better if it sits for a day. Freezes well.
Saute 5 chopped onions and celery in margarine until golden. Add rice and chicken broth and cook, stirring occasionally until rice is done (30 minutes - white rice; 45 minutes brown rice). In separate pan, saute 4 chopped onions, chicken livers and mushrooms. Add salt, pepper, basil and sage. Place rice on a large serving dish. Make a large impression in the middle and fill with liver and mushroom mixture. Sprinkle Parmesan cheese on top.
Flatten chicken breast with hand. Dip chicken in egg then in crumbs to coat. In skillet over medium heat, melt margarine, add chicken and brown on both sides. Add spaghetti sauce. Cover and simmer 10 minutes. Sprinkle with cheeses. Cover for 5 minutes or until cheese melts. Yields 4 servings.
Sift together dry ingredients. Heat oven to 325°. Lightly butter a 9 x 5-inch loaf pan. Heat orange juice until almost boiling. Put raisins, butter and orange rind in a bowl, then pour orange juice over them. Set aside to cool. In another bowl, beat eggs with sugar until thick. Add vanilla and stir into raisin mixture. Add sifted dry ingredients to raisin mixture and stir until moistened. Fold in walnuts. Lightly spread batter into pan. Bake 1 hour. Remove the loaf to a wire rack. Cool 10 minutes.
Mix first 5 ingredients in a saucepan; add 1 cup milk. Cook over moderate heat, stirring constantly, until thickened. Remove from heat. Reserve 1/3 of the cheese for top. Cut remaining cheese into cubes. Add to the cooked mixture and stir until cheese melts. Add remaining milk and the eggs and mix well. Pour into a greased shallow baking dish. Top with reserved cheese. Bake at 325° for about 50 minutes. Serve hot.
In a 5-quart pot, saute sliced onions in olive oil. When onions start to get soft, add bouillon cubes, consomme, water, salt and pepper. Bring soup to a boil for about 3 minutes, then turn on medium-low and cover. Cook for about 20 minutes, then eat and enjoy.
Melt butter and add brown sugar; let cool. Add egg and mix. Mix flour, baking powder and salt (may omit). Add to first mixture. Add vanilla and nuts. Pour into square baking pan. Bake at 350° for 20 to 25 minutes.
Roll beef in salt, pepper and flour. Brown beef over medium heat in small amount of cooking oil. Add beef, soup and water. Cook in crock-pot until tender, about 6 hours.
Peel, seed and cut up pumpkin. Cook with small amount of boiling, salted water until very tender. Drain and mash. Whip the pulp with mixer until smooth. Measure 6 cups of pumpkin. In a large kettle, combine pumpkin, brown sugar, grated lemon rind, cinnamon, salt and nutmeg. Cook and stir until thick, stirring constantly to prevent scorching. Spoon into hot, sterilized half-pint jars and seal. Process 10 minutes in boiling water bath. Makes 8 half pints.
Blend all ingredients. Refrigerate several hours. Shake well before serving. Keeps for months.
In large bowl cream together butter and sugar. Add eggs and beat well with electric mixer. Stir in bananas and lemon juice. Sift together flour, baking powder and salt. Add to mixture and stir only until blended. Add nuts and fold into mixture.
Heat oven to 350°. Cream oleo and sugar. Add vanilla, water and egg to first mixture, mixing well. Stir in remaining ingredients. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for 8 to 10 minutes. Remove from pan. Yields 60 cookies. These freeze well. Dough may be chilled.
Combine all ingredients and bring to a boil. Cover and simmer for 30 to 45 minutes.
Combine all ingredients. Form into loaf. Place in preheated oven at 350° for 1 hour and 20 minutes.
Drain cheese. Cut 1 cup, plus 1 tablespoon of butter into flakes. Add cheese, salt, vanilla, flour and baking powder. Knead on floured surface. Wrap in aluminum foil and chill 1 hour. Roll out to 16 x 24-inch rectangle. Melt 1 tablespoon butter; brush on dough. Wash the raisins in hot water. Mix ground nuts, cinnamon and sugar. Spread mix on dough, then add raisins. Roll up dough, starting with small end.
Heat oven to 375°. Prepare pastry. Heat margarine and chocolate in small saucepan over low heat until melted. Beat eggs, sugar, salt and syrup with hand beater. Stir in chocolate mixture and pecans. Pour into pastry lined pie plate. Bake until set, 40 to 50 minutes. Cool slightly. Serve warm or refrigerate. After serving, refrigerate any remaining pie immediately. Makes 6 to 8 servings. Contains 630 calories per serving.
Cook all ingredients at 350° for 1 hour and 15 minutes, stirring once.
Brown ground beef with sauteed fresh garlic and onion. Drain fat. Saute sausage; drain fat. Add with ground beef mixture in large stock pot. Add tomatoes, tomato paste and sauce. Stir together. Add parsley, basil, oregano, salt and pepper to season as desired. Simmer 2 to 3 hours and add hot water as needed to create sauce thickness desired.
Sift dry ingredients. Beat eggs with buttermilk; add this to dry ingredients. Stir in shortening. Pour batter into hot, greased 8 x 10-inch pan. Bake at 425° for 30 minutes.
Mix in 6 to 8-quart container the Hershey bars (broken in pieces), dainties, vanilla, Marshmallow Creme and butter. Mix sugar and milk in 4 to 6-quart saucepan. Let milk come to boil. Cook for 6 minutes. Pour over dry ingredients. Blend until smooth and creamy. Fold in pecans. Drop balls of the mixture onto wax paper with a tablespoon. Let stand 4 to 6 hours or until completely chilled before removing from wax paper. Makes 6 pounds of the best fudge ever.
Cook rice per package instructions. Cut steak into thin strips (across the grain), and cut both kinds of squash into 1/4-inch rounds. Cut onions into 1 1/2-inch pieces. Stir-fry steak in oil. Add all vegetables (and garlic if desired) and stir-fry until almost done. Cover and cook for a few minutes. Add cooked rice and reheat for a few more minutes. Salt and pepper to taste. Serve with soy sauce on side.
Place chicken in baking dish. Mix all ingredients. Add 3/4 cup water; bake at 350° for 1 1/2 hours.
Cut onion and pepper in round slices and put in dish with carrots. Mix all other ingredients together and pour over carrots, pepper and onion. Cover and place in refrigerator at least 12 hours. Will keep 2 weeks in refrigerator.
Cook first 2 ingredients together until they start to brown. Add other ingredients (except vanilla). Bring to boil and cook 5 minutes. Remove from heat, add vanilla. Cool 5 minutes. Beat until white. Drop by teaspoonful on wax paper.
Prepare brownie mix as written on box. Place 2-inch foiled cupcake papers on cookie sheet. Fill each cupcake paper 3/4 full. Bake 10 to 12 minutes (degrees on box). Remove from oven and place Reese's candy in center of each cupcake. Bake 5 to 8 minutes. Makes approximately 30 to 33 bite-sized treats.
Combine all ingredients in a jar; cover tightly and shake vigorously. Chill thoroughly.
Spread oil in the bottom of an 11 x 13-inch baking dish. Layer each of the ingredients in the order listed, seasoning the raw potatoes with salt and combining the tomato soup with the 1/2 cup water before pouring into the casserole. Cover dish with foil and bake at 350° for 2 hours.
Remove bones and break up salmon with a fork. Add remaining ingredients and combine thoroughly. Make into patties and bake 20 minutes at 375°. Makes six patties. One serving = 2 lean meat, 1 bread and 2 fat.
Brown onions and celery in butter in a heavy skillet. Combine bread crumbs and seasonings. Pour in chicken broth. Stir lightly to blend. Bake at 350° for 20 minutes, covered. Uncover and bake 10 minutes.
Mix cake mix and yeast. Dissolve salt in water; stir into cake mix. Add enough flour to make smooth dough. Cover and let rise 1 hour. Punch down and make into 12 rolls. Brush with butter and let rise 2 more hours. Bake at 400° for 15 to 20 minutes. (I use a muffin pan.)
Brown and drain meat and onion. Add remaining ingredients except garlic powder and black pepper. Add garlic powder and black pepper to taste. Simmer for at least 1 hour to blend flavors.
Arrange sliced apples in ovenproof baking dish. Pour over them a mixture of marmalade, orange juice and nutmeg. Mix together in a small bowl the cornflakes and brown sugar. Cut in butter. Sprinkle topping over apples. Bake at 375° for 45 minutes or until done. After baking, wait until cool and then top with a dollop of whipped topping or whipped cream.
Mix thawed hash browns and melted, room temperature butter. Then add cream of mushroom soup. Add onion powder and salt. Add sour cream and 3 cups grated cheese. Spread in 9 x 13 glass dish. Top with 1 cup grated cheese. Bake at 350° for 45 minutes to 1 hour.
Mix first 3 ingredients and spread in bottom of round baking dish. Pour cocktail sauce over cream cheese mixture.
Mix sugar, syrup and water together and cook to 240°, stirring constantly. Add the peanuts and cook to 280°, stirring constantly. Add margarine, cut in pieces. Cook to 294°. Mix baking soda and salt and add to candy. Turn off fire. Stir constantly until it rises second time or takes on the peanut brittle color. Pour on two Teflon cookie sheets. Candy will spread itself. Keep stirring as you pour.
Combine heavy cream with melted butter in a large pan. Add tomatoes and tomato paste; simmer at very low heat. Add vodka to sauce just before taking mixture off stove. Pour sauce over rigatoni. Sprinkle Parmesan cheese as you mix the sauce and pasta. Pour into serving dish and sprinkle additional Parmesan cheese before serving.
Baking Temperature: 400°, 375° and 325°. Baking Time: 15 minutes each temperature.
Mix all together, then add two 1 pound cans of sliced white potatoes (drained). Mix thoroughly. Cook until heated, about 30 minutes at 425°. Sprinkle with Parmesan cheese the last 10 minutes of baking.
Mix until mixture forms soft dough, then have grease ready hot. Drop in. It just takes a minute to cook.
Cook sweet potatoes in boiling water for 20 to 25 minutes or until tender (may bake). Let cool, peel and cut into 3/4-inch thick slices. Arrange potatoes in a lightly greased shallow 1-quart casserole dish. Combine sugar, pecans, juices and cinnamon, mixing well; pour over potatoes, tossing gently. Dot with butter. Bake, uncovered, at 350° for 30 minutes, spooning glaze over potatoes occasionally. Yield: 2 servings.
In a 4-quart Dutch oven, combine the water, cabbage, bacon, carrots and dry potato mix with sauce. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Combine the milk and cornstarch. Add to soup along with frozen beans. Simmer, covered, for 10 to 15 minutes more until beans are tender. Makes 4 to 6 main dish servings.
Mix all ingredients. Roll into balls, then roll in sugar. Bake at 350° for 8 minutes. Press in stars and bake 2 to 4 more minutes.
Wash the beans. Place in a large pot and cold water to cover. Let soak overnight. Or, boil the beans in 6 to 8 cups of water with a dash of baking soda for 2 minutes, then set aside for 1 hour.
Mix salt and vegetables together. Let stand in ice water 3 hours and drain. Add remaining ingredients and bring to a rolling boil. Seal in canning jars.
Cook sausages and let cool. Place cubed bread in bottom of greased 3-quart oblong Pyrex dish or 9 x 13 x 2-inch pan. Beat eggs, milk and dry mustard. Slice sausages into bite size pieces and put on top of bread. Slice water chestnuts and add to top of sausages. Top this with grated cheese. Pour egg mixture over all. Refrigerate overnight.
Mix first 3 ingredients. Pour into baking dish. Cook in oven at 350° for 25 minutes. Remove from oven and place onions on top. Return to oven for 10 minutes. Serve.
Cut the grapes to make 2 cups and add the sugar. Set aside. Stir once in awhile. When ready to serve, slice the bananas in about 4 or more until it looks like equal amounts of both fruit or use your own judgment. Depends on the size of family.
Mix cornstarch and juice. Cook until begins to get clear. Stir in apples and spices. Pour into crust and cover with crust. Bake at 350° for 35 to 45 minutes.
Mix cake mix, butter or margarine and 2 eggs together (will be thick). Spread in ungreased 13 x 9-inch pan. Mix cream cheese, 2 eggs, 1 box powdered sugar and vanilla together (will be thin). Pour on top of other mixture and bake at 350° for 35 to 40 minutes. Sprinkle with powdered sugar.
Boil zucchini and onion for 5 minutes; drain water. Mix soup, sour cream, zucchini, carrots and onions and set aside. Mix Stove Top (dry) and add seasoning with melted butter. Put 1/2 of crumbs in bottom of casserole dish. Pour zucchini mixture over crumbs. Top with rest of crumbs. Bake at 350° for 30 minutes. Top with shredded cheese the last 5 minutes of baking. (Turkey or chicken could be added.) Use 9 x 13-inch dish.
Lightly grease 10-inch pie plate. Heat oven to 350°. Brush fish with soy sauce on one side. Divide shrimp among fish fillets. Roll up the fish. Brush tops with soy sauce. Bake for 20 minutes or until fish flakes easily.
Mix first 4 ingredients, then add chocolate chips and nuts. Bake at 350° for 20 minutes in 2 (9-inch) pie plates. Do not bake over 20 minutes.
Mix well all the ingredients in order listed. Bake at 325° for 30 to 35 minutes.
Line pan with enough cookies for a crust. Stir the rest of the cookies in with softened ice cream and Cool Whip. Pour into pan and freeze. Garnish with nuts and chocolate sauce.
Soak rice in cold water for 1/2 hour. Remove outer leaves of cabbage. Cut off hard parts, then parboil for 5 minutes. (Optional) Chop onion and fry lightly; drain. Drain rice; beat egg and mix with meat. Season and place meat mixture in leaves. Roll up securely. Cover with hot water. Add tomato sauce and cook 1 1/2 hours, then melt fat and blend with flour. Add 1/2 to 1 teaspoon paprika; dissolve in water and pour over cabbage. Boil 1/2 hour longer.
Heat oil in heavy skillet over medium heat. Add flour in small amounts while stirring. Continue to stir until roux turns light brown. Lower heat. Continue to cook until roux looks like dark chocolate. Be careful not to burn.
Cover cucumbers, onions and salt with cold water and ice cubes. Let set 2 hours. Mix sugar, vinegar, turmeric and celery seed and cook until boiling. Pack cucumbers and onions in jars. Cover with hot liquid. Process in canner about 15 minutes.
Mix cream, sugar, flavoring and condensed milk. Fill the ice cream container with regular milk. Cover and turn your churn on and start with a little ice and then a little salt; continue until up to top of churn. Keep adding as it melts, plus salt until ice cream gets hard, around 20 minutes.
Mix the dry ingredients. Add milk until you can work batter. Add eggs and beat until mixed well. Add enough milk to make thin so they can be fried like pancakes on griddle. Serve warm with butter.
Add boiling water to gelatin and stir until gelatin is dissolved. Add frozen strawberries immediately and mix gently. Chill until slightly congealed. Add pineapple and nuts and mix. Put 1/2 of gelatin mixture into mold. Chill slightly. Fold sour cream into remaining gelatin mixture and pour over mixture in mold. Chill until firm.
Bake the potatoes at 375° for 1 hour. Split lengthwise. Scoop insides into mixing bowl and reserve 6 empty shells. Puree potatoes. Add remainder of ingredients except Parmesan cheese and paprika. Fill shells and sprinkle with cheese and paprika. Bake at 375° for 20 minutes. May omit egg yolks and use no-fat sour cream for lighter version.
Mix walnuts and margarine in a 9-inch plate until well blended. Press onto the bottom and up the sides of pie plate. Refrigerate.
Mix pistachio pudding and chopped orange with softened Cool Whip and chill until ready to serve.
Combine all ingredients and chill. Can be served with wheat crackers, or on your choice on bread, cut into your choice of shapes.
Boil water and	sugar for 1 minute. Remove from stove. Add lilikoi juice, lemon juice and pectin. Pack in hot jars immediately.