HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the flour on a board with a valley in the middle. Crack 3 eggs into the valley and 2 tablespoons oil. Add the water a little at a time while kneading. Knead into a well-mixed ball. In a bowl mix the remaining ingredients. Roll out the dough to about 1/4-inch thickness. Cut into 3-inch rounds and spoon the cheese mixture onto half. Fold the dough and pinch edges with a spoon.
Use small cucumbers. Use vinegar and water (half of each) and 1 tablespoon salt to each quart of liquid.
Boil, skin and dice potatoes. Set aside. Make a sauce out of remaining ingredients. Pour the mixture over the potatoes and stir.
Sift sugar and flour into large mixing bowl. Combine oleo, butter, peanut butter and water in saucepan and bring to boil; pour over sugar and flour and mix well. Add remaining ingredients in order given and beat thoroughly. Pour into greased cookie sheet (15 x 10-inch). Bake at 400° for 20 minutes. Leave cake in pan.
Trim ends of beans. Scrape carrots and slice. Break cauliflower into florets. Cook vegetables separately until barely tender. Butter a shallow, 2-quart casserole. Arrange vegetables with carrots around outside of casserole, cauliflower in the center and green beans between them. Sprinkle with Worcestershire sauce, grated cheese and salt and pepper to taste. Dot with butter. Pour broth into bottom of casserole. Bake in a moderate oven at 350° for 40 minutes, until hot and browned. Serves 8.
In skillet, saute onion in shortening until golden. Rinse and drain the sauerkraut. Add applesauce and mix well. Combine with onions in skillet. Rinse and drain potatoes. Place potatoes in center of skillet on top of sauerkraut mixture. Add water. Place Kielbasa in a ring around the potatoes. Poke kielbasa with a fork in several places to allow steam to escape. Simmer for about 40 minutes. Serve with crusty rye bread.
Begin cooking enough noodles to cover the bottom of the baking dish. In a skillet, brown the beef, then add salt, pepper, tomato sauce, garlic and sugar. Cover and simmer for 15 minutes. Mix the cream cheese, sour cream and onions. In a greased baking dish, layer the noodles, meat sauce, sour cream mixture and top with grated cheese. Bake for 20 minutes at 350°.
Heat corn, pepper and cheese until cheese is melted; stir in cornstarch. Pour into pie shell; top with crust. Bake at 425° for 25 to 30 minutes or until golden brown. Let sit about 5 minutes before serving.
Use unhusked ears of corn. Lay back husks enough to remove silk. Return husk to original position. Be sure kernels aren't exposed. Roast on grill, turning 3 or 4 times so all sides are exposed to heat. Allow at least 30 minutes for roasting, depending on age-size of corn and proximity of heat. When done, serve plain or season with butter.
Slice franks lengthwise. Crumble onion. Add potatoes, butter and seasonings in baking dish and blend. Add soup and milk mixed together. Pour 3/4 over potatoes and blend. Arrange franks on top. Sprinkle with onions and remaining soup. Bake 25 minutes at 375°.
Cut cabbage, green pepper and onion fine. Add 1 teaspoon sugar and set aside. Heat in microwave the remaining ingredients. Pour over slaw and refrigerate for 4 hours before serving.
Place fillets in a baking dish and preheat oven to 350°. Spread fillets with a generous amount of sour cream. Sprinkle with good amount of dill weed and pat liberally with butter. Bake at 350° for about 20 minutes. Do not overcook. Fish is done when it loses its translucent look and just begins to flake.
Peel potatoes; cut into uniform cubes. Cook in boiling, salted water until done. Drain off water; place potatoes in refrigerator until cool. Remove from refrigerator; stir in oil gently. Combine sour cream and salad dressing. Add to potatoes. Add eggs; mix gently. Other ingredients may be added, if desired.
Cook macaroni according to directions. Add remaining ingredients. Mix and bake at 400° for 25 minutes.
Cream butter; add sugar and eggs. Set aside. Mix and sift flour, salt and baking powder. Add to creamed mixture with sour cream or half and half. Add vanilla. Chill. Roll into balls; press with glass. Bake 8 to 10 minutes at 400°. Frost with butter frosting when cooled.
Prepare spaghetti. Squirt on margarine and toss. Pour salsa in serving bowl. Individuals can add their own salsa to their spaghetti and enjoy. If making for a group, mix salsa with spaghetti before serving. Serve immediately. May top with garlic powder or grated Parmesan cheese. Great with entrees or alone.
Blend cheese and undrained pineapple. Add remaining ingredients. Pour into individual molds. Freeze overnight or until firm. Remove from freezer 20 to 30 minutes before serving. Unmold and garnish with more cherries. Makes 6 to 8 servings.
In a medium saucepan, combine sugar and cornstarch. Stir in milk, beaten Egg Beaters and corn syrup. Cook, stirring, over low heat until mixture thickens and coats a metal spoon. Remove from heat; cool. Stir in vanilla and yogurt. Freeze in ice cream maker according to manufacturers directions.
Cook margarine and chopped onion for 10 minutes until tender. Add flour and water, one cup at a time; stir. Add potatoes, salt and pepper. Cook on low heat until tender. After cooking, sprinkle in parsley. Add sour cream when eating. Makes 7 cups.
Mix the 3 ingredients together and bake, uncovered, for 1 hour at 400°.
Beat the eggs. Add the coffee and brown sugar. Mix well. Add the sifted dry ingredients. Add the oil and vanilla. Blend well. Spread the batter on an ungreased cookie sheet. Sprinkle the chocolate chips and walnuts over the top. Bake at 350° for 25 to 30 minutes.
Separate broccoli and cauliflower in flowerets. Fry bacon and crumble. Chop onion.
Soften yeast in warm water. Combine cottage cheese, sugar, onion, butter, dill, salt, soda, egg and yeast. Add flour to form stiff dough, beating well after each addition. Cover and let rise in a warm place (85 degrees to 90 degrees) until light and doubled in size (50 to 60 minutes). Stir dough down. Put in a well-greased 8-inch round casserole (1-1/2 to 2 quart size). Let rise in a warm place until light (30 to 40 minutes). Bake at 350 degrees for 40 to 50 minutes until brown. Brush with soft butter. Yield: 1 loaf.
Break up cake. Put in 13 x 16-inch pan. Put mashed berries over cake. Boil 1 1/2 cups water. Put in Jell-O and mix. Mix Jell-O and Cool Whip. Pour over cake. Put more Cool Whip on top. Keep in refrigerator.
Fry hamburger and drain off grease. Add kidney beans and taco sauce. While this simmers, chop up tomatoes, onions, and lettuce. Crumble up bag of Doritos and line 9 x 13-inch pan. Pour a little sauce over crumbs. Sprinkle cheese over sauce (hamburger). Add a layer of tomatoes, then add lettuce to final layer. Pour buttermilk dressing over top.
Saute onions in margarine. Drain sauerkraut; rinse with warm water and steam for a few minutes. Mix soup with mayonnaise; add all ingredients and put in oiled casserole dish. Cook at 350° for 30 minutes.
Gather locusts at night. Remove shells. Do not let the sunshine hit the locust or they will spoil. Wash and then fry them in a small amount of grease. Serve them hot or cold.
Grate potatoes into a bowl of cold water. In another bowl, combine onion, egg, flour and salt. Drain potatoes, pressing out all liquid.
Cook ravioli without salt, according to package directions. Drain well. Transfer to a large bowl. Toss with 1 teaspoon oil; set aside.
Let cream cheese and margarine soften at room temperature, then blend and stir in flour. Chill slightly about 1 hour. Shape into 1-inch balls. Place in small muffin tins. Press dough on bottom and sides to form cup. Makes 24 tea tassies.
Toss orange slices, apple, bananas, dates and fruit salad dressing. Serve in lettuce cups. Sprinkle with coconut.
Dissolve Jell-O in boiling water; add water or juice and salt; chill. Mash soft cream cheese when Jell-O is nearly set. Beat it, add cheese, whipped cream, pineapple and pimentos. Put in molds or a shallow pan. Set in cold place. Serves 10 to 20.
Alternate layers of vanilla wafers and sliced bananas in a 9 x 13-inch pan.
Make diagonal cuts about 1/4 inch deep and 1 inch apart on top of ham. Place ham on rack in shallow baking pan. Insert a meat thermometer into center of the thickest portion of meat. Bake, uncovered, in 325° oven for 1 1/2 to 2 hours or until 140°. Meanwhile, combine 2 tablespoons of the orange juice with the honey and mustard. Bring to boil; remove from heat. After ham has cooked 1 1/4 hours, brush with 1/2 of the glaze. Mix remaining orange juice, chicken broth and cornstarch. Stir in remaining glaze. Cook and stir until thick and bubbly, then continue cooking for 2 minutes. Stir in marmalade. Pass with sliced ham. Looks nice with warm peaches placed around ham on plate.
Melt butter. Beat eggs; add sugar.	Stir well. Add buttermilk, butter, vanilla and coconut. Put into unbaked pie shell. Bake 35 minutes at 350° or until golden brown.
Melt caramels with 1/2 cup evaporated milk in top of double boiler. Preheat oven to 350°. Blend cake mix, 1/4 cup evaporated milk and melted butter. Grease a 9 x 13-inch pan. Line pan with waxed paper; press into pan half of the cake mixture and form layer the size of the pan. Remove from pan and save for top layer. Press remaining half of cake mixture into pan and bake for 6 minutes. Remove from oven, sprinkle with chips and spread over with caramel mixture. Top with other half of cake mixture. Bake 15 minutes. Refrigerate for 1 1/2 to 2 hours, no longer, and cut into squares.
Brown hamburg, mix with taco seasonings and refried beans in frying pan. Place in casserole dish layer sour cream, salsa and monterey jack cheese. Cover with foil. Bake at 350° for 30 min. Serve with Tortilla Chips for dipping.
Cook fettuccine according to package directions. Drain well. Add butter, milk, cheese and parsley. Toss until fettuccine is well coated. Salt and pepper to taste.
Mix all ingredients well together. Shape into 1-inch balls. Place in ungreased shallow pan. Bake at 375° for 25 minutes. Serve warm.
Place 3 slices buttered bread, cut up, on bottom of 2-quart casserole dish. Set aside. Saute fresh sliced mushrooms in butter. Add green pepper, onion, celery, mayonnaise, mushroom soup, milk, eggs and 4 slices of bread, cut up. Combine all ingredients together and pour in casserole over cut up buttered bread cubes. Bake at 350° for 45 minutes. Add shredded cheese of choice and bake 10 minutes more or until cheese melts. Serves 10 to 12.
Cook combined ingredients in heavy saucepan, first bringing to a boil, then turning heat down to medium-low. Cook about 2 hours, stirring occasionally to prevent sticking. May be cooked in baking dish in a 300° oven, uncovered, for about 2 hours.
Fry out meat; save drippings. Crumble meat and set aside. Pour fat into casserole dish. Add peas, tomatoes, rice, onion, green pepper, salt and pepper; mix. Bake at 350° for 35 to 45 minutes. Crumble reserved meat over top and serve. Yield: 8 to 10 servings.
Saute onion and celery in margarine. Combine all ingredients and bake for 30 minutes at 350°.
Saute nuts, celery and onion in 1/4 cup butter. Add to combined cornbread, bread cubes, poultry seasoning, salt and pepper; mix well. Gradually add water, eggs and remaining 1/2 cup butter; toss lightly. Lightly stuff dressing into 12-pound turkey. Roast according to standard directions. Makes 2 1/2-quarts of dressing.
In a small bowl mix mayonnaise, honey, lemon juice, and poppy seeds. In a separate bowl toss spinach, strawberries, and grapefruit pieces. Place sugar and chopped pecans in skillet; cook over medium heat, stirring constantly, until golden brown. Break up into small pieces and set aside to cool. Combine dressing with spinach and fruits; sprinkle pecan pieces over all. Serve immediately. Serves 4.
Prepare pan for deep frying. Cut potatoes in half lengthwise; scoop out centers of potatoes, leaving 1/4 inch shell. Fry shells a few at a time at medium heat, 2 to 3 minutes, or until golden brown. Drain. Place shells on cookie sheet. Top with Velveeta cheese; broil until the cheese begins to melt. Remove from oven and top with remaining ingredients.
Combine dry ingredients in a bowl. Add eggs, oil and vanilla. Beat at medium speed for 2 minutes. Stir in boiling water; batter will be very thin. Pour into greased 2 (9-inch) layer pans, 3 (8-inch) layer pans or 1 (13 x 9-inch) sheet cake pan. Bake at 350° (325° if using glass pans) for 30 to 35 minutes for layers; bake 35 to 40 minutes for sheet cake.
Cook and cool rice and chicken broth. Mix all ingredients with rice except artichoke liquid. Refrigerate overnight. Mix artichoke liquid, 1/3 cup mayonnaise and 1/4 teaspoon curry powder. Refrigerate overnight, then mix with rice.
Make cake according to package directions, baking in a greased and floured 9 x 13 inch pan. Boil crushed pineapple in juice and sugar for 3 minutes. While cake is still warm, punch holes in top and slowly pour pineapple mixture over cake. (Pour a small amount and let it soak in; continue until all syrup is used.)
Grate Cheddar cheese, crumble Blue cheese, and add onion and Worcestershire sauce. Mix by hand with softened cream cheese. Roll in parsley. Serve with crackers.
Place chicken breasts in a greased casserole dish. Put 1 slice Swiss cheese over each breast. Mix wine and soup and pour over chicken. Sprinkle bread crumbs over top of chicken. Bake 45 to 50 minutes at 450°.
Brown pork chops on stove until lightly brown. Layer 13 x 9-inch pan with wet rice. (To 1 cup rice, add water and drain well.) Place pork chops over rice. Mix 1 can water with mushroom soup. Pour over pork chops. Bake at 350° for 45 minutes.
Mix butter, syrup, sugar and salt together. Boil 5 minutes. Add baking soda, mixing well. Pour over popped corn that has been placed in a roasting pan. Mix well. Bake in a 250° oven for 45 minutes. Stir every 15 minutes.
Combine soft drink powder and sugar. Dissolve in milk. Pour into soda glasses. Add scoops of ice cream and carbonated water to fill the glass. Stir it slightly and enjoy!
Mix all ingredients, except Cool Whip. Gently fold in Cool Whip and serve.
Mix all ingredients in casserole dish. Top with 3/4 cup stuffing mix. Cook at 350° for 15 to 20 minutes or until hot.
Place pork chops in slow cooker. Sprinkle with salt and pepper. Top with onion and lemon. Sprinkle on brown sugar and drizzle on ketchup. Cover and cook on low for 6 hours. Makes 4 servings.
Cut cheese in large pieces; add Ro-Tel and chili. Combine sausage. Put in boiler and cook on low heat to melt cheese, stirring occasionally. Serve with Fritos.
Mix wafers, peanuts and melt. Press in 9 x 13-inch pan. Bake at 350° for 10 minutes. Mix powdered sugar, cream cheese and peanut butter together. Fold in Cool Whip. Spread mixture on cooled crust. Mix milk and pudding until thick. Spread on peanut butter mixture. Top with Cool Whip, shaved chocolate and crushed peanuts just before serving.
Brown hamburger and finely cut onion over a slow heat. Add tomatoes, beans and salt. A small pinch of chili powder is okay if you like it spicier. Cook slowly for 2 hours. Add a little water, if too thick.
Combine all ingredients. Mix well. Store in airtight container. Pour 1 to 2 spoonfuls at a time into a cup of boiling water.
Brown hamburger and onion; pour into casserole. Add soup to drained beans and heat. Pour over hamburger. Mash potatoes, add milk, egg and seasoning. Spoon over beans. Dab well with butter or margarine.
Put bread crumbs in an enormous bowl, add fruit and nuts and mix well with fingers so that each piece is coated with the crumbs. Sprinkle next 4 ingredients over all.
Mix all ingredients (except 1/2 of the soup, mashed potatoes and cheese). Press firmly into 9-inch pie plate. Bake at 350° for 25 minutes. Spoon off fat. Frost with mashed potatoes; top with remaining soup and cheese. Bake 10 minutes or until done.
Combine flour and baking soda in a large bowl. Combine milk and mayonnaise; stir in ham and cheese. Add this mixture to dry ingredients and stir just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake at 425° for 16 to 18 minutes. Yields 1 dozen.
Mix all ingredients except chili sauce (may substitute tomato sauce). Shape into loaf. Pour chili sauce over top and bake at 350° for 1 hour. Good hot or cold. Makes good sandwiches.
Mix oats, water and margarine; let stand for 20 minutes. Cream sugar and eggs. Add oat mixture and dry ingredients. Mix well. Turn into greased, floured oblong pan. Bake at 350° for 25 minutes or until done.
Mix ginger ale and pineapple juice in punch bowl. Spoon orange sherbet into juice mixture.
Mix soup, mayo, milk, cheese, juice and curry together. Mix melted butter and bread crumbs together. Put first mixture over broccoli in a 9 x 9-inch pan. Put chicken on top. Sprinkle bread crumbs over and push down. Cover and bake at 350° for 30 minutes.
In a bowl, combine pudding and pineapple, juice included. Mix until pudding is dissolved. Add whipped topping and mix altogether. Next, fold in 1/2 cup pecans and marshmallows. Pour mixture into glass dish and top with remaining 1/2 cup chopped pecans and dot with cherries. Refrigerate for 3 hours before serving.
Place herbs into cheesecloth. Add to rest of ingredients. Bring to a boil. Simmer for 1 hour. Remove cheesecloth. Serve hot. Yields 25 to 30 servings.
Brown ground beef, using seasoning salt in moderation. Put all other ingredients in a crock-pot and turn heat to high. Add ground beef and stir occasionally.
Put cupcake papers in cupcake pans. Place one vanilla wafer in each paper, round side down. Beat eggs until fluffy; add cream cheese, sugar, vanilla and lemon juice. Mix very well. Fill cupcake papers a little more than full with mixture. Bake at 325° for 25 minutes. Cool completely. Place 1 tablespoon of cherry pie filling in the middle of each cupcake. "You may also use blueberry or strawberry pie filling." Yields 20 to 24 tarts.
Beat butter, sugar and eggs. Alternate dry ingredients with milk. Beat well. Bake at 350° for 25 to 30 minutes. Yields 1 (13 x 9-inch) cake.
Mix all together and pour into a bundt pan that has been sprayed with cooking spray. Bake at 325° for 35 minutes. Dump out of pan while hot.
Mix all ingredients in either a crock-pot or top of a double boiler or fondue pan. Heat on low until cheese is creamy. Use your favorite chips to dip.
Mix all ingredients together. This recipe can be doubled. Tastes even better if made a day in advance.
Lightly coat large skillet with spray. Over medium-high heat, add onion, 1/2 of soy sauce and dash of pepper sauce. Cover; cook for 2 minutes, stirring occasionally. Add water and fish. Sprinkle with rest of soy sauce and another dash of Tabasco. Cover; simmer until fish flakes easily, about 5 to 10 minutes.
Preheat oven to 350°. Sift all dry ingredients together into a large bowl. Add eggs and liquids; stir until batter is smooth. (Batter will be thin.) Pour into well-greased a 9 x 13-inch baking pan. Bake 35 minutes or until done. Cool in pan. Top with buttercream frosting or one of your favorite frostings.
Saute onions in margarine in a wok or skillet. Remove from pan; add oil and heat until pan is hot enough that one vegetable dropped in oil sizzles. Add meat, stirring until brown. Add vegetables, combine broth, soy sauce and sugar. Add to meat and vegetables. Cover pan and cook just until vegetables are tender-crisp. To thicken stir-fry, add 1 tablespoon cornstarch to 2 tablespoons cold chicken broth or water. Serve over rice. Makes five 1-cup servings 151 calories; 281 mg. sodium per serving.
Mix all ingredients and chill in refrigerator until ready to serve. Makes 1 gallon.
Mix dry ingredients; add eggs and oil and mix well. Add apples; mix well and add nuts. Bake 1 hour at 325°.
Soften cream cheese. Mix all ingredients together and chill. Keeps 4 to 5 days in refrigerator.
Bring to a rolling boil the cream-style corn, evaporated milk, 1 can coconut milk and sugar. Add 10 or more drops of yellow food coloring. Mix thoroughly in a bowl, 1 can coconut milk and 1 cup cornstarch. When smooth and no lumps are left, pour into boiling mixture. Stir constantly at medium fire until desired consistency. (Thick enough that the mixture sticks to the mixing spoon.) Pour into a 9 x 13-inch pan.
Mix first 3 ingredients together and pat into 9 x 13-inch greased pan. Spread pecans over bottom layer. Beat cream cheese, eggs, sugar and vanilla together. Pour over bottom layer. Bake at 350° for about 40 minutes.
Combine water and sugar in saucepan. Cook over low heat, stirring until sugar is dissolved. Bring to boil, then simmer for 5 minutes. Remove from heat. Stir in lemonade, orange juice and pineapple juice. Mix well. Turn into large container. Stir in Hawaiian Punch. Refrigerate until serving time. Pour mixture into punch bowl and add ginger ale. Serves 35 to 40.
Place almonds on cookie sheet and spread out evenly. Toast in oven about 10 minutes at 350° until golden brown. Set aside. In large bowl, tear up enough spinach to serve one person (about a handful); top with 3 slices bacon, broken into pieces, 1 green onion, thinly sliced, 2 mushrooms, thinly sliced, 1 hard-boiled egg, finely chopped (I use the cheese grater right over the bowl) and a sprinkle of toasted slivered almonds. Continue this layering three more times or until all ingredients are used up. Top with mandarin oranges and refrigerate until ready to serve, then toss with desired amount of Celery Seed Dressing.
Combine potatoes with turkey ham, cheese, eggs, yogurt, salt and pepper. Spread evenly in greased 13 x 9-inch baking pan. Bake at 350° for 40 to 45 minutes or until golden brown and center is firm. Let stand 5 minutes before cutting in serving squares. Garnish with apple slices and serve immediately. Makes 12 servings.
Mix first 5 ingredients. Shape into oval patties. Cook in pan until brown through. Add gravy, water and mushrooms. Simmer 5 minutes or so.
Peel uncooked shrimp. Refrigerate. Make roux (dark) of flour and 2 tablespoons oil. To make roux you must cook slowly and stir constantly. It must be the color of chocolate when finished. Set aside.
Beat eggs; add cream and milk. Sift dry ingredients and combine with liquid. Dough should be soft and easy to roll. Add more flour if needed. Let stand for two hours. Turn out on floured board and roll to 1/4-inch thickness. Cut into desired shapes and deep fry until nicely browned. Sprinkle with a mixture of cinnamon and sugar.
Prepare spaghetti as desired. Drain. In small bowl, stir together next 5 ingredients. Set aside.
Mix last three ingredients together. Spoon over chicken. Bake at 375° for 45 minutes. Serves 4 to 6. Good served with brown rice.
Cook crumbled sausage until browned; drain fat. Separate crescent rolls into 8 triangles. Place in a 13 x 9 x 2-inch pan with points toward center. Press over bottom and sides to form crust. Spoon cooked sausage over crust. Top with shredded cheese.
Mix all ingredients and then shake. You will have your own sauce for hamburgers and even French fries.
In a heavy saucepan, heat chips and peanut butter over low heat until melted. Stir until smooth. Add cereal and peanuts. Stir to coat. Drop by tablespoonfuls onto waxed paper. Let stand until set. Store in an airtight container at room temperature. Yield: about 4 1/2 dozen.
Cream butter and sugar. Add flour and beat mixture with beater until crumbly. Take half of the mixture and press evenly to the bottom of a 9 x 13-inch pan. Pour peach pie filling on top of crust and spread evenly. Spread remaining mixture on top of filling. Bake for 25 to 30 minutes at 375°.
Heat until hot the Monterey Jack cheese, Cheddar cheese, sour cream, green chilies, onions, cheese soup and chicken soup.
Combine 7-Up, ginger ale and juices. Add sherbet and ice cream into punch. Stir. Serve immediately.
1st Layer: Combine first 3 ingredients and spread in Pyrex 9 x 13-inch or two 9 x 9-inch aluminum pans. Bake at 375° for 15 to 20 minutes. Cool.
Cook diced potatoes and carrots. Cool. Add onion, which has been cut into rings and diced eggs. Marinate with dressing of vinegar, salad oil, salt, sugar and mustard. Add mayonnaise. Mix gently. Chill. Flavors blend well when prepared the night before.