HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice eggs lengthwise. Remove yolks and place into mixing bowl. Mix in La Choy sauce. Add ground mustard and pickle relish. Mix well. Spoon mixture back into eggs. Sprinkle with paprika.
Mix first 5 ingredients; let stand for 2 hours. Mix sugar and vinegar and let stand for 2 hours. Pour vinegar solution over vegetables and store in refrigerator, covered. Will keep 2 months.
Boil chicken. Pull off bone. Put in a 9 x 13-inch pan. Drain vegetables and spread over chicken. Mix chicken soup with chicken broth. Cook until smooth. Pour over vegetables. Mix flour, milk and melted margarine. Pour over top of pie. Bake at 400° until crust is brown.
Mix the first 5 ingredients. Add sweet potatoes and butter; mix well. Cool. Beat in eggs. Stir in lemon rind and milk. Pour into unbaked pie shell. Bake 40 to 50 minutes or until done at 400°.
Boil chicken pieces in water until tender, reserving 2 cups broth. Remove bones from chicken. Preheat oven to 375°. Place chicken in 1 1/2-quart casserole. Sprinkle with chopped eggs. Mix cornstarch and broth. Add salt, pepper and butter. Bring to a boil and cook until thickened, stirring constantly. Pour thickened broth over chicken and eggs. Unroll dough and place on top of chicken. Bake 12 minutes. Serves 2.
Preheat oven to 375°. Lightly grease 12 x 8 baking dish.
Sift flour, baking powder and salt into medium bowl. Make well in center of ingredients. Add 1 tablespoon peanut oil and water; mix well with a fork to form a soft, smooth dough. Divide into 4 portions. Knead each part 4 or 5 times, until smooth. Form each part into a ball. Flatten with palm of hand.
Mix together and chill in airtight container 24 hours. Make a ball and roll in pecans. Serve with crackers.
Prepare pasta according to package directions. Saute onion and mushrooms until the onions are translucent. Mix all the ingredients together. Bake at 350° in a large, covered casserole for 1 hour or until golden brown. Serve with Polish sausage. This makes approximately 4 quarts. Great for a barbecue.
Dissolve jello in hot water. Add lemon juice. Cool until partly set (about like egg white). Cream the cream cheese with 1 cup sugar; mix until fluffy. Mix graham crackers with melted butter and 1/4 cup sugar. Mix well. Set aside 3/4 cup crumbs for topping. Press rest of mixture in bottom of 9 x 13-inch pan. Whip milk until very stiff. Slowly add jello mixture. Beat well. Add cheese mixture and beat 2 minutes at 1/2 speed. Pour into cracker shell and top with reserved crumbs; chill several hours.
Cook noodles in chicken broth. Rinse in cold water. Layer a 9 x 13 pan as follows: half the noodles, half the sauce, cottage cheese and chicken and other ingredients. Repeat for second layer.
Generously grease muffin pan (12 muffin size). Mix dry ingredients in medium bowl. Beat egg, milk and margarine in another bowl. Add to dry mixture and stir quickly and lightly until flour is almost dampened. Do not beat. Add cranberries and lightly stir. Do not beat. Fill muffin cups slightly more than half full. Sprinkle with sugar and	cinnamon mix. Bake for 20 to 25 minutes at 375°. Remove from pan at once, loosening around edges with knife first. Serve hot.
Evaporated milk may be whipped and substituted for whipped cream in some recipes. It triples in volume when whipped. Measure amount desired and pour into ice-cube tray. Place in freezer to chill until fine ice crystals from around edge. Chill bowl and beaters at same time. Pour milk into cold bowl and whip rapidly with cold beaters until stiff and will hold a peak. Use immediately.
Brown meat and onion in large Dutch oven. Drain excess fat. Add all remaining ingredients. Simmer 45 minutes to 1 hour. Serves 8. Calories per serving, 191 (protein 49%, carbohydrate 39%, fat 12%).
Cook spaghetti until tender. Mix in pot with butter, salt, pepper and egg white. Mix thoroughly. Add Parmesan cheese. Spread mixture in 9 x 13-inch pan. Cook meat mixture and stir into spaghetti sauce. Spread cottage cheese over spaghetti layer. Top with meat mixture. Bake in oven at 350° for 30 minutes. Sprinkle Mozzarella cheese on top and bake additional 10 minutes or until cheese is melted and beginning to brown. Let stand 15 minutes before cutting.
Cook beef in butter (browned); add tomatoes, tomato paste, salt and chili powder. Cook 25 minutes. Add beans and cooked Roni.
Mix well. Roll into large pecan-size balls. Bake on cookie sheet covered in foil about 15 minutes at 350°. Makes approximately 4 dozen. Can be frozen.
Boil potatoes in skins until done, but still firm. Peel and cut into 1-inch cubes. Put in large mixing bowl and add onion and celery. Add garlic and parsley. Season with salt and pepper. Add oil. Serve at room temperature. Makes 10 to 12 servings. Enjoy!
Wash everything. Use coarse blade to grind onions, cabbage, tomatoes and peppers. Sprinkle with pickling salt and let stand overnight. Rinse and drain.
Mix thoroughly. Shape and put into greased loaf pan. Pour the can of sauce over loaf. Lay bacon over top. Cover and bake for 1 hour at 350°.
Melt margarine and add oats, brown sugar, flour and cinnamon. Mix together and place 1/2 of the mixture in a greased 9-inch square pan. Add the rhubarb pieces. Then cook sugar, cornstarch, water and vanilla until it thickens. Pour this over the rhubarb and put rest of topping over it. Bake 1 hour at 350°, until bubbly and brown.
Drain pineapple. Press out one cup of juice. Drain raspberry liquid into a measuring cup and add enough water to make 1 cup. Dissolve gelatin in 1 cup boiling water. Stir in pineapple juice (1 cup) and raspberry liquid (1 cup). Pour 1 1/2 cups of that mixture into a 6-cup mold or 11 x 7-inch Pyrex pan. Stir in pineapple. Chill until partially set. Chill remaining gelatin until syrupy. Stir in raspberries, sour cream and walnuts. Pour over partially set gelatin. Chill overnight in refrigerator. May unmold on salad plate lined with salad greens.
In large bowl, combine cucumbers and salt. Let stand 2 1/2 hours; drain well. Combine sugar and vinegar; pour over well drained cucumbers. Mix well. Let stand 15 minutes. Place in freezer containers and freeze.
Bring the first 3 ingredients to a boil for 10 minutes, stirring constantly. Remove from heat and add the peanut butter and marshmallow. Beat well, then add the secret of this recipe, the flour. Mix well again and pour into well buttered 9 x 13-inch pan. This fudge keeps very well and the recipe makes 4 1/4 pounds.
Combine undrained mushrooms and onion in saucepan; simmer for 10 minutes. Melt margarine in skillet; blend in flour. Cook, stirring, until lightly browned. Add to mushrooms. Cook, stirring constantly until thickened. Stir in sour cream; heat through. Yields 4 servings.
Blend well the seasoning packet, virgin olive oil, balsamic vinegar, sugar and soy sauce.
Bake a deep-dish pie shell according to directions. Brush pie shell with margarine before baking. Combine all ingredients in mixing bowl and pour into baked pie shell. Bake quiche at 350° for 30 minutes or until knife inserted into center comes out clean.
Pick over Beans, rinse and soak overnight in cold water. Place sliced Onion on bottom of crock pot. Trim skin off Salt Pork and excess fat (I leave about 1/2 the fat on with meat). Rinse beans, pick through one last time and place in crock pot. Add Molasses, Brown Sugar, Salt Pork, Mustard, Salt and Pepper. Add water to completely cover ingredients, cover and place crock pot on high for first 5 - 6 hours, place on low for final 2 - 3 hours. Serve with Hamburg patties, Hot Dogs and Brown Bread.
In large mixing bowl mix sugar, cinnamon and biscuits. Seal and shake. In small saucepan melt together oleo and sugar. Layer biscuit mixture with syrup mixture in Bundt pan. Bake at 350° for 45 minutes to 1 hour. Loosen with spatula and put on a plate.
Combine first four ingredients in a saucepan. In roaster, put meat in bottom. Spread vegetables over meat. Pour combined soups over top. Cover and bake at 275° for five hours. Never have to look at it. Do not stir. Mix after stew comes out of oven. May use other vegetables, too.
Mix all ingredients together and bring to a boil. When it is a full rolling boil, time and cook 5 minutes. Add one 6 ounce package semi-sweet chocolate chips and 1 teaspoon vanilla. Beat a little and pour into a buttered dish.
In a large mixing bowl, combine oil, sugar, brown sugar, eggs and vanilla; mix well. Combine flour, soda, salt and cinnamon; add to egg mixture alternately with buttermilk. Stir until well moistened; add coconut and nuts. Pour into a greased 13 x 9 baking pan. Bake in 350° oven for 35 to 40 minutes or until a toothpick inserted in center comes out clean. Let cool and dust with powdered sugar.
Melt chocolate and peanut butter in a large saucepan over low heat. Add all remaining ingredients, mixing well. Shape quickly with buttered hands into 8 bars, about 3-inches long. Wrap end bar in plastic wrap and refrigerate until firm. Makes 8 bars.
Drain pineapple; save juice. Toss apples in juice and drain well. Combine apples, pineapple and peanuts and set aside. Combine sugar, flour, vinegar and whipped topping. Toss with apple mixture. Sprinkle with remaining peanuts and chill.
Cook chicken and reserve 2 cups broth. Debone chicken and cut into small pieces. Place in large casserole dish. Mix broth, soup and vegetables in saucepan. Bring to boil and pour over chicken. Mix flour, margarine and milk to make pancake-like batter. Pour evenly over chicken in dish. Bake at 425° until crust browns (25 to 30 minutes).
Combine margarine, sugar and egg in mixing bowl; beat until light. Gradually blend in combined flour, soda, nutmeg and cinnamon. Stir in vanilla, apples and walnuts. Pour mixture into an ungreased 13 x 9-inch. Bake at 350° for 35 minutes or until done when tested. Serve warm or cold topped with ice cream.
Preheat oven to 350°. Wash grape leaves in water. Squeeze dry, tear into small pieces. Set aside bread crumbs and 3/4 cup of Mozzarella. Mix grape leaves with all remaining ingredients. Pack into 9 x 9-inch pan. Sprinkle reserved bread crumbs on top. Bake 30 minutes. Turn off oven. Sprinkle remaining Mozzarella on top of casserole and leave pan in oven until cheese melts. Makes 4 to 6 servings.
Pare melon; cut a slice from each end and scoop out seeds. In small bowl, combine cream cheese and milk; mix until smooth. Frost entire outside of melon with cheese mixture. Chill.
Blend all ingredients until smooth. Pour into pie shells. Sprinkle with chocolate chips or shaved chocolate to garnish. Freeze at least two hours before serving. Serve slightly frozen.
Place pork chops in bottom of 9 x 13 baking pan. Salt and pepper pork chops.
Mix eggs and sugar well; add vanilla. Mix flour and baking soda together and add to sugar. Stir in pineapple, nuts and raisins. Bake at 350° for about 35 minutes.
Mix soup, water and oil. Coat chicken. Bake at 375° for 45 minutes.
Use a spring-form pan. Buy 3 packages of almond toast to be on the safe side. You may need more than 2, depending on the size of the spring-form pan. Sprinkle some of the water on the bottom of the pan. Put cookies, flat side down. Sprinkle more water on top. Pour some of the cooked pudding on the first layer. Repeat until you have 3 layers. Cover with Saran Wrap and refrigerate overnight or at least 6 hours before serving. Run knife around the edges of the pan; release and spread Cool Whip on top and sides of the cake.
In large Dutch oven place all ingredients together. Bring to a boil for 10 minutes. Turn to low or simmer heat until veggies are tender.
Mix Cool Whip with crunched up candy bars, put in pie crust and leave in freezer for at least 2 hours before serving.
Drain salmon, remove skin and bones. Add beaten eggs, then seasonings, butter, bread crumbs and baking powder. Mix and roll into patties. Fry in hot oil until brown on both sides. Serves 4 to 6.
Preheat oven to 450°. Crush croutons in resealable plastic bag. Grate parmesan cheese. Combine crouton, cheese, crumbs, parsley and garlic salt. Whisk egg whites and water. Dip chicken pieces into egg mixture, then into crumb mixture to coat evenly. Arrange on baking stone or cookie sheet. Bake 14 to 16 minutes until chicken is no longer pink in center. Serve with dressing.
Combine all ingredients in a blender, blend until smooth. Makes 2 large or 4 small drinks.
Combine the first 3 ingredients in a large bowl. Combine next 2 ingredients in second bowl. Fold in whipped topping. Add to first bowl. Mix thoroughly. Put half of the crushed Oreos on bottom of an 8-inch plastic flowerpot. Pour 1/3 of the mixture in. Repeat twice, then put Oreos on top to look like dirt. Garnish with artificial flowers and gummy worms, if desired. Chill at least 2 hours.
Heat butter in large pot. Add onion, garlic and celery; saute until softened, about 10 minutes. Add carrot, potato, pear, bay leaf and chicken broth. Cover and bring to boil. Lower heat; simmer 40 minutes. Remove bay leaf. Working in batches, whirl soup mixture in blender or food processor until smooth puree. Season with pepper.
Mix together. Pam casserole (10 x 14-inch pan). Bake 1 hour at 350°.
Cook beef in oil until light colored. Drain. Add onion and cook until transparent. Add remaining ingredients, except cheese and olives. Mix well and spoon into a 3-quart baking dish. Top with cheese, cover and bake 45 minutes at 350°. Remove from oven and garnish with olives. Yield: 4 to 6 servings.
Preheat oven to 325°. Melt 4 tablespoons margarine in microwave. Stir in Pepperidge Farm stuffing, adding a small amount of hot tap water to ensure thorough moistening.
Trim all fat, then cut in 1/2-inch strips (easiest to do if meat is partially frozen). Dredge meat strips in flour and brown in butter on all sides, a few at a time. Remove meat from pan; keep warm.
Blend eggs, sugar, salt and vanilla. Gradually, stir in scalded milk. Pour into 9 inch unbaked pit crust. Sprinkle lightly with nutmeg or cinnamon. Bake in preheated oven, 400°F for 25 to 30 minutes, or until knife inserted half-way between outside and center comes out clean. Cool 15 to 30 minutes then refrigerate.
In punch bowl, combine sweetened condensed milk and juice concentrates; mix well. Gradually add club soda; stir. Garnish with orange slices. Serve over ice. Makes about 3 quarts.
Add all ingredients, except butter. Cook in heavy saucepan until soft ball. Add butter and stir. Beat until candy has glossy appearance. Drop by teaspoonful on wax paper.
Brown beef in iron skillet with oil and salt. Put in pressure cooker; set aside. Reheat skillet. Turn off heat. Add water and pour over beef. Add carrots, potatoes (cut in 6 pieces) and garlic powder. Pressure cook for 20 minutes. Now add the other potatoes, celery and beef seasoning. Cook 30 minutes without lid. Salt to taste and thicken with a flour and water mixture that has been strained.
Mix celery and onions; saute. Add flour, cream, carrots, chicken stock and cheese. Simmer.
Preheat oven to 375°. Prepare a square pan (8 x 8 x 2-inch) by greasing it lightly with oil or special margarine and dusting with flour. Add vanilla to eggs and beat until thick. Gradually beat in sugar. Sift together the sifted flour, baking powder and salt and stir into egg mixture. Stir in milk and margarine or shortening that have been heated together until fat is melted. Beat 1 minute or until batter is smooth. Pour into pan and bake about 25 minutes.
Brown hamburger, onion and bell pepper. Add tomatoes and noodles. Put in a casserole and pour a can of Cheddar soup over the top. Let brown in oven at 375°.
Saute chopped onions in butter. Cook spinach according to package directions; drain thoroughly. Combine onions, spinach, Swiss cheese and beaten eggs. Add milk and seasonings. Pour into pastry shell and bake at 350° for 40 minutes or until knife comes out clean.
Clean and peel all of the fruit. If using canned fruit, drain the juice. Cut into bite-size chunks. Toss all of the ingredients in a large bowl. Sprinkle with sugar, if desired.
Put bread into bread pan and let rise until double its size. Roll out and spread into cookie sheets. Let rise a little more. Place ham down middle of dough and put pepperoni on top of ham and then place cheese on top of pepperoni. Take both sides of dough and fold to meet in middle. Pinch ends together. Put in 400° oven for 10 minutes.
In saucepan, melt butter and chocolate morsels. When melted, add milk. Mix until smooth. Add vanilla. Take off heat and add flour and pecans (optional). Mix thoroughly. Unwrap Hershey's Hugs. Wrap dough around Hugs, then form into small balls. Put on ungreased cookie sheet about 1-inch apart. Bake in preheated oven for 6 minutes at 325°. You can drizzle white chocolate over top when cooled.
Add everything together and stir well. Cook as long as you want. You can substitute different types of beans or add to what's here. If using a crock-pot for all day cooking use low.
In large skillet, add Wesson oil. Break up ground beef. Add onion and green pepper. Cook until done; drain. Add other ingredients and cook until done. Cook spaghetti in another pot; drain. Add sauce. Serve with Parmesan cheese. Serves 4 to 6.
Mix in order. Put in greased 9 x 9-inch pan. Bake in 350° oven for 40 minutes.
Melt Velveeta cheese and butter together. Add powdered sugar, vanilla, cocoa and nuts; stir like crazy and pour onto greased pan. Mixture is thick. Pat out with buttered hands. Makes 5 pounds and keeps well.
Boil broccoli 5 minutes and drain. Combine beaten eggs, mayonnaise, minced onions, grated cheese and cream of celery soup. Salt and pepper to taste. Top with buttered cracker crumbs (any kind). Bake at 350° for 35 minutes.
Wash peppers. Cut in half lengthwise. Remove seeds and white membrane. In a mixing bowl, combine meat, rice, seasonings, egg and 1/2 cup tomato sauce. Mound mixture in pepper halves. Place in a microproof casserole dish. Stir bouillon crystals into remaining tomato sauce. Spoon over peppers. Cover and cook on High (maximum power) for 15 minutes. Let stand 5 minutes. Makes 6 servings.
Cut meat into strips, 1/4-inch wide and 2 to 3 inches long. Brown in small amount of oil; drain. Add 1 cup water, soy sauce and chopped onion. Cover and simmer 45 minutes. Then add carrot, celery, green pepper, mushrooms, water chestnuts and salt to taste. Cover and cook 15 to 20 minutes; do not overcook. Combine cold water and cornstarch and gradually add to hot meat and vegetables, stirring constantly until mixture boils and thickens. Serve over rice. Yields 4 servings.
Make cake layers. Cool completely. Prepare instant pudding by package. Refrigerate to set up. Place one cake layer in bottom of an 11-quart glass bowl. Add, in layers, 1/2 of the ingredients in the following order: pineapple, pudding, cherry pie filling, coconut, fruit cocktail, nuts and Cool Whip. Add 2nd cake layer and repeat layers in the same order. Garnish top with cherries, nuts or more coconut. Refrigerate. Serves 35 people. To serve, large spoon down side of bowl to 1st cake for all ingredients.
Mix Jell-O and hot water. Add all other ingredients. Mix well and serve over ice.
Mix cake as directed. Divide in half and bake in 2 (9 x 13-inch) pans for 20 minutes at 350°. While cakes are baking, mix 1 cup milk and 1 cup sugar; bring to a boil. Remove from heat and add marshmallows. Stir until dissolved and add coconut. Pour over cakes. Mix 1 1/2 cups sugar, 1/2 cup canned milk and margarine. Heat to a boil. Remove and add chocolate chips. Stir until dissolved. Sprinkle almonds on cakes, then drizzle chocolate mixture over each cake. This cake freezes very well. Very rich but sure is good. No calories of course.
Measure the vanilla, peanut butter and oats; set aside. Mix the first 4 ingredients in a heavy 4-quart saucepan. Cook and stir on high. As soon as the mixture boils, set a timer for 1 minute. Boil for exactly 1 minute, then remove from heat and stir in the last 3 ingredients. Mix thoroughly and drop by tablespoonful onto waxed paper. Let cool. Yields 20 cookies, 200 calories each.
In a large bowl, hand mix with a wooden spoon the melted butter and eggs. Add the sour cream, creamed corn and drained, whole kernel corn. Mix together until blended. Add the Jiffy corn muffin mix and mix together until blended. Pour batter into greased 9 1/2 x 13-inch pan. Bake at 325° for 45 minutes to 1 hour or until top is a deep golden brown. Cut to serve.
Heat oil in large, heavy saucepan. Saute onion and garlic until tender; add chicken broth, beans, salt, Italian seasoning, 1/2 teaspoon basil and pepper. Bring to a boil; simmer 10 minutes. Puree in blender or food processor. Return to saucepan. Stir in evaporated milk slowly; heat through. Garnish with fresh basil. Makes approximately 4 cups.
Cream butter and sugar; add eggs and vanilla. Sift dry ingredients; add to creamed mixture alternately with sour cream. For best results, refrigerate overnight. Roll and cut out cookies. Bake at 375° for 8 to 10 minutes.
Combine all ingredients in container of blender; process until smooth. Store in refrigerator until ready to use. Makes about 1 1/4 cups, the same amount as a 14 ounce can of store bought.
Mix all ingredients, except for strawberries, and bring to a boil. Cool completely. Place sliced strawberries into 2 baked and cooled pie crusts. Pour filling over berries. Chill until firm. Serve with Cool Whip.
Cream together the margarine, shortening, sugar and vanilla. Add egg and milk. Add mixture to dry ingredients. Drop by rounded teaspoonful on ungreased baking sheet. Dip flat bottomed glass in water, then in granulated sugar and flatten each cookie with glass. Bake at 400° for 12 minutes. (It usually takes less than allotted time; try 10 minutes, until cookies are very lightly browned around the edges.)
Mix cold water with 1 cup of corn meal. Put 4 cups of water to boil; add salt. Stir in the cold meal mix and 2 more cups of corn meal. Cook for at least 1 hour in double boiler, stirring often. Add chili powder and set aside.
Put lemon in an open enamel or stainless steel kettle. Add sugar, vinegar, garlic, salt and cayenne pepper. Boil for 30 minutes. Stir frequently. Add mangoes, raisins and ginger. Simmer until fruit is tender, but not mushy (about 30 minutes). Ladle boiling chutney into sterilized jars. Cap with two piece screw band lids. Makes about 3 pints.
Spread apples in buttered 9-inch baking dish. Cover with white sugar and sprinkle with nutmeg or cinnamon. Blend remaining ingredients until mixture resembles coarse meal. Spread over apples. Bake at 325° for 1 hour. Serve with whipped cream or ice cream.
Mix all ingredients and cook in crock-pot for 2 hours on high and 4 hours on low. Add cooked chicken just before dressing is finished.
Mix dry ingredients together. Cut in shortening with fingers until crumbly. Add milk and currants. Mix well.
Boil chicken with sage and 1/2 stick butter. Salt and pepper to taste. Cool and remove from bone. Cut up. Blend with cream cheese and mix with mushrooms. Spread out each crescent roll and place 1 tablespoon chicken mixture on each roll. Roll and pinch together. Roll each roll in melted butter and then in stuffing mix. Place on cookie sheet and bake until rolls are done at 375°, about 15 to 20 minutes. Make gravy with broth (and mushrooms if desired) or chicken soup. Serve over rolls.
Mix first 4 ingredients together and let boil 3 minutes. Remove from heat. Add peanut butter and oatmeal. Mix well. Drop by teaspoon on waxed paper. Let cool.
Mix sugar, eggs and shortening together. Add Mapleine. Add flour; mix baking powder with the milk. Add to other ingredients. Add walnuts. Bake at 350° for 30 minutes in a 9 x 13-inch pan. Frost with Mapleine flavored frosting.
Place steaks on foil. Make a mixture of the mayonnaise, cheese, Worcestershire sauce and mix well. Brush over salmon. Fold foil over salmon and grill or bake in a 350-375 degree oven for 20 minutes.
Mix together brownie mix, eggs, water, oil and flour. Stir in chocolate chips and chopped nuts. Bake at 350° for 30-35 minutes.
Cut chicken into 1-inch pieces. Cook chicken and next 3 ingredients in hot oil in a Dutch oven until lightly browned. Add tomatoes and next 5 ingredients; cover, reduce heat and simmer 20 minutes. Top individual serving with remaining ingredients.