HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix well the sugar, flour, salt and cocoa. Add milk and beaten egg yolks. Cook 15 or 20 minutes until thick, stirring all the while. Add vanilla. Fill pie shell and cover with beaten egg whites. Place in moderate oven until meringue is brown.
Slice onions 1/4-inch thick. Separate into rings. Soak in ice water for 2 hours. Drain onions dry. Mix remaining ingredients in bowl. Dip onions in batter. Fry in hot oil until brown.
Melt chips and peanut butter in top of a double boiler. Add flakes with a rubber spatula. Leave over hot water until you have dropped all cookies out with a spoon. Refrigerate until set. Then you can store them at room temperature.
Soak bread in milk. Mix meat, egg and soaked bread. Make balls and fry in cooking oil until done.
Wash chicken. Drain on paper towels. Dip into oil, then onto crumbled crackers. Salt lightly, pepper, turn over and coat other side with crackers. Place on baking sheet. Sprinkle with paprika. Bake in preheated oven at 350° for 45 minutes to 1 hour. Test with fork for tenderness.
Mix dry ingredients, nuts and coconut. Add all other ingredients. Bake at 350° for 1 hour. Makes 2 large or 6 small loaves. Spray pans with Pam.
Place cabbage in a small bowl and toss with lemon juice; set aside. Combine yogurt, orange juice, sugar, oil, powdered milk and egg. Blend well. Stir in cabbage. In a large bowl, combine flours, sesame seed, baking powder, soda, salt, mace and ginger; mix well. Gradually add cabbage mixture to flour mixture; mix until they are combined. Pour batter in a greased 8 x 4-inch loaf pan. Preheat oven to 350°. Bake 35 to 45 minutes. Serve with soup or salad meal.
Mix the first seven ingredients together. Shape the mixture into balls and brown them in a pan with the oleo. While the balls are browning, slice the onion and add it and the mushrooms to the pan. Cook until the onion is tender. Add the beef broth and 2 tablespoons sherry. Mix the flour with 1/4 cup water. Add to the liquid in the pan. Cook 15 minutes. Serve with mashed potatoes. Serves 5 people.
Pound chicken and place in lightly greased 13 x 9-inch pan. Combine spinach, mushrooms, onion, Ricotta cheese and pepper in bowl. Spoon some spinach mixture into each chicken and roll. Save some mixture and spoon over chicken. Combine gravy and thyme and spoon over chicken. Cover and bake at 375° for 40 to 45 minutes. About 10 minutes before chicken is done, sprinkle Mozzarella cheese on top.
Mix all ingredients, but 1/2 can soup and 1/2 onion; put in baking dish. Mix 1/3 cup water and 1/3 cup catsup. Pour over meat loaf. Bake 3/4 to 1 hour at 375°. Cook 1/2 can soup, 1/2 can water and 1/2 onion for sauce.
Have the cream cheese at room temperature. Mix cream cheese and instant pudding by hand. Blend or fold in fruit cocktail. Shape into a roll or ball. Roll in nuts. Refrigerate. Serve with graham crackers. Serves 26.
Heat oven to 325°. Pour peaches with syrup into ungreased rectangular pan. Top with dry cake mix. Dot with margarine and sprinkle with coconut and pecans. Bake for 60 minutes. Let stand 15 minutes before serving. Makes 12 to 15 servings.
Mix well the cake mix and egg.	Fold in Cool Whip. Make small ball; roll in powdered sugar. Bake at 350° for about 10 to 15 minutes. Cool.
Mix together and refrigerate. Be sure to use Hellmann's mayonnaise. Great with any fresh vegetables.
Combine dry ingredients. Add egg and enough milk to make thin batter. Pour into hot, well-greased pan. Bake until brown in hot oven.
Mash sweet potatoes with sugar, butter and cream (milk). Put in a baking dish, making a ring around the edge of dish, leaving center for sauce.
Break egg into bowl. Mix milk, sugar, salt and vanilla with the egg. Beat this mixture until egg yolk is blended with white, but not frothy. Place frying pan on medium heat. Add 2 tablespoons butter to melt and cover bottom of pan. Dip pieces of bread into egg mixture. Place into skillet. Fry until golden brown. Turn and brown on the other side. Serve with jam, jelly or syrup.
Cook noodles in salted water and drain. Brown hamburg, onion and salt in skillet. Combine mushroom soup and milk and pour over hamburger. Add to noodles and place in a buttered baking dish and place bread crumbs on top. Bake at 325° for 25 minutes.
Saute Spanish onions sliced into frying pan. When brown, add diced tomatoes; simmer for 30 minutes. Add hamburg patties in 1/4 pound patties (nice and fat). Cook for 1 1/2 hours (keep turning). Pour gravy over mashed potatoes and enjoy.
Mix all ingredients in a bottle with top. Shake each time you use it. Makes enough to serve a family of 6.
Mix together; beat until creamy and smooth. Put in ready-made graham cracker crust. Top with 1 can pie cherries. Refrigerate for 2 hours.
Cook oleo, sugar and chopped dates until thick. Remove from heat. Add nuts, Rice Krispies and flavoring. Cool. Make into balls and lightly roll in powdered sugar. These keep nicely in a covered container.
Boil zucchini for 3 minutes. Drain. Melt margarine in skillet. Add hamburger and onions. Cook slowly. Add peppers and garlic. Simmer. Add spaghetti sauce, oregano and salt. Put drained zucchini in casserole. Pour sauce over. Top with grated cheese. Bake at 350° for 40 to 45 minutes.
Dissolve gelatin in boiling water 3 minutes. Cool with ice. Remove any unmelted ice. Blend in Cool Whip until smooth. Fold in fruit. Chill if necessary until mixture will mound. Spoon into graham cracker crust. Chill 2 hours.
Beat cream cheese, 1 egg, 1/2 c. sugar, 1 tsp. vanilla and salt at medium speed with electric mixer until smooth. Pour into pie crust and sprinkle with pecans. Mix together corn syrup, remainder of eggs, sugar and vanilla. Pour mixture over pecans. Bake at 350 degrees for 50 to 55 minutes or until set.
Mix 1/2 cup sugar, flour and salt in top of double boiler. Stir in egg yolks and milk; blend well. Cook, uncovered, over boiling water, stirring constantly, until thickened. Reduce heat and cook, stirring occasionally, for 5 minutes. Remove from heat and add vanilla. Spread a small amount of custard over bottom of 1 1/2-quart casserole; cover with wafers. Top with layer of sliced bananas. Add more custard and wafers. Beat egg whites until stiff peaks form. Gradually add 1/4 cup sugar. Don't beat egg whites until they become dry and tough. Put on top of pudding and spread to cover entire surface, sealing well the edges. Bake at 425° for 5 minutes or until brown.
Combine cranberry juice, pineapple juice, orange juice, sugar, lemon juice and almond extract. To serve, add ginger ale, stirring well.
Cut eggplant in half lengthwise. Cut around edge of each half, leaving a half-inch rim. Remove pulp, chop and set aside. Heat oil in very large skillet. Put shells in skillet. Cover; cook for 5 minutes on each side, coating well with oil. Remove shells; set aside. Melt butter in skillet. Add onion and garlic; cook until onion is tender. Add eggplant pulp, tomato, thyme, red pepper and salt. Cook, stirring, for 10 minutes, or until eggplant is soft. Stir in peanuts and crumbs. Arrange eggplant shells in shallow baking dish. Fill with mixture. Bake at 400° for 15 minutes. Sprinkle with cheese. Bake for 10 minutes longer. Serve on cooked rice, if desired.
Defrost, drain and squeeze spinach dry. Mix with everything else. Chill about 2 hours. Roll into 1 inch balls. If freezing, freeze on cookie sheet then store in plastic bags. Thaw before baking at 325° for 30 minutes. Serve with mustard cream sauce for dipping.
Combine cake mix, salad dressing, eggs and cinnamon in bowl. Mix well. Stir in carrots and walnuts. Pour into greased 9 x 13-inch cake pan. Bake at 350° for 35 minutes. Yields 24 servings.
Combine shortening, salt and spices. Add sugar gradually and cream until light. Add egg and beat thoroughly. Add molasses and blend. Sift flour with baking powder and soda; add to creamed mixture, blending well. Add boiling water and beat until smooth. Pour batter into a greased and floured 10 x 10 x 2-inch pan. Bake at 350° for 50 to 60 minutes until toothpick comes out clean from center. Serve warm with whipped cream.
Mix together. Refrigerate 24 hours. Re-mix and refrigerate 24 more hours. Shape in 5 (2-inch) balls. Bake in shallow pan at 150° for 5 hours. Turn after 3 hours.
Spread meat on rye, then put 1 teaspoon spaghetti sauce with mushrooms on meat, then Mozzarella cheese. Bake at 350° for 20 minutes.
Heat oven to 350°. Grease either a bundt pan, 2 loaf pans, or (2) 9-inch round pans. Measure and beat sugar and shortening; add eggs and beat well. Stir in bananas. Alternately adding dry ingredients with milk. Beat 3 minutes. Bake layers 35 to 45 minutes, bake bundt pan for 45 minutes.
Dissolve Jell-O, Kool-Aid and sugar in the boiling water. Add remaining ingredients except the ginger ale. Mix well. Freeze in plastic jugs. Remove 1 hour before serving. At time of serving, add ginger ale to taste.
Cover the bottom of a greased 13 x 9-inch pan with slices of bread. Mix eggs, salt, milk and mustard. Pour over bread. Top with cheese and ham. Refrigerate overnight. Sprinkle with paprika. Bake uncovered at 325° for 50 minutes.
Saute onion, pepper and celery in margarine until tender. Add to cornbread and stir well. Stir in remaining ingredients; mix well. Pour into 13 x 9 x 2-inch greased baking dish. Bake at 400° for 50 minutes or until brown.
Put salt and lard in flour; work together. Dissolve yeast in pint of lukewarm water. Add to mixture and mix bread to form a stiff dough. Add more warm water as needed to use up all of flour. Knead about 20 minutes until dough is smooth and elastic like. Grease top and let rise to twice its size. Punch down and let it rise again. Make into loaves or rolls; let rise until double in size again. Takes about 1 to 1 1/2 hours. Bake 45 minutes at 350°.
Fix jello as directed on box. Let set to cool, but not jell. Grind up cranberries and orange in blender. Add sugar and pecans. Mix with partially congealed jello. Refrigerate.
Mix all ingredients together. Shape into patties. Fry in margarine. Top with cheese. Makes 6 patties.
Cook bacon with onions until onions are tender. Add cabbage. Cook until tender. Add noodles.
Mix the flour, salt, pepper and paprika together in a bag. Remove skins from chicken breasts and shake in mixture.
Spread 1/2 of the pie filling over bottom of crust. Beat cream cheese in large bowl with electric mixer or wire whisk until smooth. Gradually beat in milk until well blended. Add pudding mix. Beat until smooth. Gently stir in half of the whipped topping. Spread over cherry pie filling, then spread remaining 1/2 of cherry pie filling over pudding mixture. Spread rest of Cool Whip around edge of cherry pie filling.
Drain artichokes, discarding marinade. Chop artichokes. In a medium bowl, combine artichokes, mayonnaise, Parmesan cheese and Worcestershire sauce; mix well. Turn into a lightly greased, 1-quart baking dish.
Combine all ingredients. Cook in 350° oven for 1 1/2 hours in a covered pan. (To brown potatoes, remove top of pan the last 10 to 20 minutes.)
Mix in order and roll in 1-inch balls. Place on a greased cookie sheet. Bake at 350° for 8 to 10 minutes.
Press crescent rolls on a cookie sheet to form a "pizza" crust. Bake at 350° for 10 minutes. Mix cream cheese, mayo and Hidden Valley Ranch.
On a large platter, mound in layers, starting with the refried beans and ending with the scallions. Serve with Doritos chips or similar.
Mix first 5 ingredients in bowl. Cover with mayonnaise and chill. Just before serving, mix in mayonnaise. You may put the seed of the avocado in the bowl during chilling to keep salad from turning dark.
Steam beans for 5 minutes or until just tender. In a large bowl, whisk together vinegar, mustard, garlic, oregano and pepper. Add beans and toss to coat. Makes 4 servings.
Pour into tube pan (sprayed with Pam) and bake at 350° for 1 hour.
Preheat oven to 325°. In a bowl, combine crumbs and margarine; mix well. Press 1 1/2 cups crumbs firmly on bottom of 9-inch pan. In mixer bowl, beat the cream cheese until fluffy. On low speed, add flour; mix well. Gradually add milk; beat until smooth. Add eggs; mix well. Stir in sour cream and vanilla. Pour 6 cups of batter in prepared pan over crust. Bake for 55 to 60 minutes, or until center is set. Cool to room temperature; chill thoroughly before cutting.
Cook roast for about 30 minutes in stew pot on top of stove. Add remainder of ingredients and cook (with 1/2-inch of water on the bottom). Do this until the roast falls apart. Shred roast with fork.
In large pan, heat cider and one cinnamon stick to a boil, reduce heat, cover and simmer 5 minutes. Uncover, stir in remaining ingredients and simmer 5 minutes longer. Serve in punch bowl.
Saute onion in oil. Add remaining ingredients, except for the beef. Mix and simmer for 15 minutes. Add 1 1/2 cup beef and simmer an additional 15 minutes.
Mix flour, baking powder and salt together. Set aside. Cream margarine. Add sugar slowly, beating between additions. Add eggs, one at a time; beat well. Add vanilla; blend in dry ingredients gradually, alternating with milk.
Thaw bread dough but do not let it rise. Cut into 24 pieces. Dip each piece in melted oleo and place in layers in Bundt pan. Let rise until double, about 1 hour. Bake at 375° for 25 minutes.
Cook chicken. Pull off bone and add rest of ingredients to broth. Cook 30 minutes and thicken with the flour. Serve over biscuits.
Combine bread crumbs, cheese and basil in small bowl. Place tomato slices in 13 x 9-inch pan. Pour dressing over tomatoes and sprinkle with bread crumb mixture. Bake at 400° for 10 to 15 minutes or until crumbs are golden brown.
Combine all ingredients except salad oil. Form into 1-inch balls. Fry in salad oil in large skillet; drain.
Mix sugar, cornstarch, cinnamon, allspice and water. Boil until thick. Add salt and lemon. Have apples packed into jars, pour sugar mixture over apples and seal. Boil in water for 30 minutes. Makes 7 cans.
Cook noodles in a large pot with olive oil and oregano. Drain. Defrost shrimp. Cook Alfredo sauce according to package directions, adding shrimp to sauce. Serve over noodles with side salad and garlic bread. Serves 4.
Cook the first 5 ingredients until almost candy. Grind the peanuts. Roll the bananas in the dressing, then in the chopped peanuts.
Bake in greased shallow cake pan 30 to 35 minutes at 400°. Serve with chicken gravy.
Place all ingredients in a jar with a lid. Cover and shake. Makes 1 1/2 cups.
Peel and slice 6 large potatoes. Cover with water, salt, onion and celery. Cook until most water is gone and add enough milk to make pot half full. In a small bowl, mix together 1 egg, 1 teaspoon of water and enough flour so this will be crumbly; use fingers. Add to hot mixture. Cook 2 minutes. Add 1/2 stick of butter and serve.
Lightly oil 12 muffin cups and dust with little oat bran. Preheat oven to 375°. Combine oat bran, walnuts, baking powder and orange peel in large bowl. Add orange juice and oil. Mix until combined. Beat egg whites until soft peaks begin to appear. Stir sugar into egg whites and continue beating until whites form stiff peaks. Fold into batter and fill muffin cups. Bake for 20 minutes until lightly brown. Cool on wire racks.
Mix flour, salt, Crisco and margarine until well blended. Add ice water, one spoonful at a time. Chill in the refrigerator for about 10 minutes (it will roll out better). I cut this recipe in half to make a two-crust pie. For a single-crust pie, bake at 400° on a cookie sheet.
Prepare rice according to package directions. Saute onion, pepper and celery in margarine or butter for 4 to 5 minutes or until crisp-tender. Combine rice, vegetables and remaining ingredients; mix well. Spoon mixture into greased 2-quart baking dish. Bake at 325° for 30 minutes. Makes 6 servings.
In 9-inch pie plate or dish, place sliced onion. Combine mayo and cheese and spread over onion. Top with chopped olives. Bake at 350° for 20 minutes. Serve with crackers.
Mix milk, Cool Whip and sour cream and let set overnight. In a large container, mix fruit and pecans (as many nuts as you would like). Add cream-Cool Whip mixture. Sprinkle with cinnamon and nutmeg.
Combine ingredients, except vanilla and spices. Cook and stir until mixture comes to a boil, 8 to 10 minutes. Remove from heat; cool 5 minutes, stirring once or twice. Add vanilla. Pour into bowl; sprinkle with cinnamon and nutmeg.
Mix the ingredients and bake at 350° about 25 minutes (onion and celery should be done). Chill before using.
Cook bacon in a large skillet until crisp; remove bacon, reserve drippings in skillet. Crumble bacon and set aside.
Line baking sheet with wax paper in small microwave bowl. Combine the chocolate chips and liqueur. Hold berry by hull; dip the berry halfway into the chocolate. Set on wax paper. In another bowl, melt the white chocolate on high. Stir once, until melted and smooth, about 1 minute. Dip fork in the white chocolate. Drizzle over the strawberry. Refrigerate until the chocolate hardens. Serve chilled. Servings: 1.
Melt the almond bark, then stir in peanut butter. Stir in the rest of the ingredients. Drop by spoonfuls on waxed paper. Delicious!
Preheat oven to 350°. Grease loaf pan. Mix bananas and eggs together in a large bowl. Stir in the flour, sugar, salt and baking soda. Add the pecans and blend. Pour batter into the loaf pan and bake for 1 hour or until a toothpick comes out clean. Remove the bread from the pan and cool on rack. Serve warm or cool.
Combine lemon juice, garlic, oregano and 2 tablespoons olive oil. Shake and set aside. Remove skin from chicken. Cover it lightly with a little olive oil. Season to taste with salt and pepper. Cook on the barbecue. Place cooked chicken on a platter. Pour lemon-garlic sauce over chicken. Serves 4.
Dissolve the bouillon cubes in boiling water. Add carrot and cook until soft. Drain carrots. Add butter and parsley to taste. Serve hot.
In mixing bowl, combine eggs, butter, 2 cups sugar and sour cream. In another bowl, sift together flour, baking powder, baking soda and salt. Stir in blueberries last. Fold blueberry-flour mixture into egg mixture until blended. Spoon batter into paper-lined muffin pan to 3/4 full. Bake at 375° for 25 minutes.
Cook sugar, cocoa, oleo and milk for 1 minute. Then add other ingredients. Drop by teaspoons on wax paper.
Prepare lime gelatin as directed on package. Chill until slightly thickened, then fold in pineapple. Pour into 8-inch pan or Pyrex. Chill until firm.
Steam carrots, celery and sprouts. Place chicken between clear plastic wrap and pound with flat mallet to 1/4-inch thick. Saut mushrooms and onion in 2 tablespoons butter until tender. Cook chicken in 2 tablespoons butter for 2 minutes on each side (use more butter if necessary). Remove chicken. Add chicken broth and Marsala. Bring to a boil. Simmer uncovered until liquid is reduced to 1/2. Return chicken and mushroom mixture to skillet and heat through. Arrange steamed vegetables and chicken on a serving platter. Spoon mushroom mixture and sauce on top of chicken. Serve immediately.
Arrange apples in well-greased (or sprayed) casserole dish. Mix flour, sugar and spices. Cut butter into mixture until cornmeal consistency. Spread over top of apples. Bake at 350° for 50 minutes.
Cream sugar, shortening and vanilla. Add eggs one at a time beating after each addition. Mix flour and salt. Add alternately with whip cream starting and ending with flour. Bake at 300° for 1 hour. Bake at 325° for 1/2 hour.
White: Mix white shortening, cornstarch and white flour with rubber spatula to a smooth paste. Add 3 to 4 drops of glycerin for creamy consistency. Enough for one child's face. Add several drops of food coloring to make different colors. Put on with fingers.
Melt margarine. Stir in other ingredients. Put in pie pan and brown at 400°. This is a wonderful crust to use with cream pies.
In a large pan, combine potato mix, plus the water and milk called for on the package, clam liquid and onion. Heat until boiling. Reduce heat, cover and simmer until potatoes are tender. Add clams, 2 1/2 cups milk and butter. Heat and serve.
Wash peppers; halve. Remove ribs and seeds. Cut lengthwise into 1/4-inch thick slices. Scrub zucchini. Cut on diagonal into 1/4-inch thick slices. Wash mushrooms, slice lengthwise through stems, 1/4-inch thick. Wash eggplant. Do not peel. Cut lengthwise into quarters, then cut crosswise into 1/4-inch slices. In 1/4 cup hot oil in large skillet, saute green pepper, mushrooms, onion and garlic for 5 minutes or until onion is transparent. With slotted spoon, remove to medium bowl. Add 2 tablespoons oil to skillet. Saute zucchini, turning frequently, until tender, about 10 minutes. Remove from skillet with slotted spoon. Place in same bowl. Add remaining oil to skillet. Saute eggplant, turning occasionally, until tender, about 5 minutes. Return vegetables to same skillet. Layer half of tomato wedges on top. Sprinkle with salt, pepper and 1 tablespoon parsley. Stir gently, just to combine. Layer remaining tomato on top. Sprinkle with 1 tablespoon parsley. Simmer mixture over low heat, covered, for 10 minutes. Remove cover. Cook 5 minutes longer, by stirring occasionally, with pan juices or until liquid has evaporated. Turn into large serving dish. Sprinkle with parsley.
Combine the meat, all the vegetables, herbs and wine in a bowl. Cover and marinate in the refrigerator for about 24 hours. Remove the meat and dry well (reserve marinade). Make little cuts on the surface of the meat and fill them with lard. Brown the meat thoroughly in hot butter and oil in a flameproof casserole.
Boil water. Add rice cover and let stand 5 minutes. Add cheese and onions. Stir together and add other ingredients. Stir and add to greased casserole. Bake at 350 for 30 to 40 minutes until golden brown.
Combine yogurt and mayonnaise in a small mixing bowl, whipping until smooth. Add other ingredients; mix well. Refrigerate at least 2 hours before serving. Store, covered, in the refrigerator for up to 1 week.
Mash figs fine; measure 3 cups. Add sugar and Jell-O. Stir good. Put on stove and bring to a boil. Boil 10 minutes. Do not put any water in it. Put in sterilized jars and seal.
Brown rice in oil with celery and green pepper. Add consomme, Worcestershire and catsup. Place in a baking dish and bake at 350° until rice is tender, or cover and finish cooking on top of the stove, 15 minutes at a low flame until rice is tender and liquid is absorbed.
Mix all together in bowl and bake in 9 x 13-inch greased pan or baking dish. Bake at 400° for 30 to 35 minutes.
Mix the sugar and cornstarch. Add boiling water and salt; boil until thick and clear, stirring constantly. Beat in the butter and lemon juice. After separating the egg, beat yolk with a fork. Add some of the hot mixture. Add the yolk to the hot mixture and cook for 5 minutes. Beat the egg white until soft peaks form, then slowly fold into the hot sauce. Serve warm over plain cake or cupcakes.
Boil water and sugar for 3 minutes. Cool. Squeeze oranges and lemons. Crush bananas. Mix fruits, sugar, water and pineapple juice. Freeze overnight. Take out 1 hour before serving. Add ginger ale. Serves 50.
Unroll crescent rolls and pat into 2 cookie sheets, pinching seams together. Bake about 10 minutes. Cool. Mix Ranch dressing and milk. Beat cream cheese with dressing mixture. Spread on cooled crust. Sprinkle with green onions, broccoli buds, carrots and Cheddar cheese. Cut into desired size bars.
Melt chips and margarine; cool slightly. Beat egg until light. Blend in yogurt, sweetener and chocolate. Add flour, soda and salt; beat to blend. Drop onto greased cookie sheets; sprinkle with coconut. Bake at 350° for 10 minutes. Each cookie contains 35 calories.
Preheat oven to 325°. Grease a 2-quart casserole. In medium bowl, combine all ingredients except ripe olives. Stir until well blended. Spoon into casserole. Bake for 25 to 30 minutes or until thoroughly heated. Garnish with ripe olives. Serve immediately with chips. Makes 4 cups.
Press Oreos into bottom of a 9 x 13-inch pan, which you have sprayed with Pam. In large bowl, mix ice cream and prepared pudding. Layer nuts, Cool Whip and chocolate bars over top. Freeze until hard. Serves 12 to 15. (May use many different combinations of ice cream, pudding and candy bars.)