HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse and drain black-eyed peas. Combine with celery, green pepper, tomato, garlic, mushrooms, pimento, salad dressing and 1 green onion (remainder to be used later). Toss gently.
Mix ground apricots and coconut. Add milk and blend well. Shape into small (1-inch) balls and roll in the confectioners sugar. Let dry until firm. Store in airtight container with extra confectioners sugar to coat. Double batch will use 1 1/3 cups milk, which equals 1 (14 ounce) can.
Mix every ingredient except soup and water. Form into small balls. Mix soup and water. Pour over meatballs. Bake at 350° for 1 hour.
Preheat oven to 350°. Cut sixteen 1/4-inch thick rounds from center of eggplant. Arrange eggplant on paper towel-covered work surface. Sprinkle eggplant with salt on both sides; let stand 20 minutes. Pat dry. Arrange eggplant on large baking sheet. Brush both sides of eggplant rounds with 2 tablespoons oil. Bake until softened, about 8 minutes. Cool. Maintain oven temperature.
Preheat oven to 325°. Beat eggs until foamy. Add flour and sugars. Beat until well blended. Blend in melted butter. Stir in morsels and walnuts. Pour into pie shells. Bake at 325° for 1 hour.
Place the chicken in a large pot with the water, salt, pepper, celery, sprig of parsley and bay leaf. Bring to a boil; reduce heat. Cover and simmer until tender, about 1 1/2 hours. Remove chicken from pot. Discard the skin and bones. Chop the meat into desired-size pieces but not too small. Strain the broth and return to the pot. Add the potatoes and cook, covered, until tender, about 30 minutes. Add the corn and cook until tender and hot, about 5 minutes. Add the eggs and taste for seasoning. Stir in the cream and heat just until ready to boil. Stir in the parsley and serve.
Roll out pastry and fit into six 4-inch tart pans. Set in large shallow pan for easy handling. Bake in a 450° oven for 5 minutes. Remove from oven. Lower heat to 350°. To beaten eggs add milk, curry powder, salt and onion. Beat well. Add corn and spoon into pastry shells. Add sausages. Bake 20 minutes or until custard sets. Makes six 4-inch tarts.
Mix and pour into 9 x 13 dish. Let gel for 1/2 hour.
Quick delicious lasagna. Follow directions on lasagna box. Add already cooked wavy noodles to frying pan with other ingredients, after rinsing. Season mixture to taste with garlic powder and oregano, while mixture simmers. Once box noodles have softened, turn mixture into baking dish, Corning Ware or similar. Shred Mozzarella into mixture; stir, then add Ricotta cheese sparingly. Oven setting should be on 350°. Bake 15 to 20 minutes without cover. Bon Appetit.
Melt butter, then stir in flour, salt, pepper, sugar and onion. Add sour cream gradually, stirring. Fold in green beans. Heat and pour into greased casserole. Sprinkle with Swiss cheese, grated. Sprinkle with cornflake crumbs mixed with melted butter. Bake in a 350° oven about 20 minutes until cheese starts to bubble.
Beat eggs and mix with okra. Add enough corn meal to coat well. Fry in hot oil until browned; drain on paper towel.
In a bowl, mix together eggs, sugar and salt. Add flour to make a stiff dough. Roll out onto floured board until quite thin. Cut in diamond shapes, one line at a time, and fry in hot lard, turning when slightly browned. Remove and sprinkle with sugar. Store when cool in a tight container in a cool, dry place.
Trim fat from chops. In a small bowl, stir together salad dressing, mustard and pepper. Brush both sides of chops with mustard mixture. Slice onion. Spray a cold 12-inch skillet with nonstick spray. Cook chops with onion in skillet, covered, over medium-low heat for 20 minutes. Turn chops. Cook, covered, for 5 to 10 minutes more or until meat is tender.
Make 9-inch pastry shell and let cool completely. Spread softened cream cheese on bottom of pastry shell. Put 1 pint of strawberries in shell. Mash the other pint of strawberries very well and add sugar and cornstarch. Cook over low heat until thick, stirring constantly. Cool mixture and then pour over berries in pie. Chill thoroughly and just prior to serving, garnish with whipped cream.
Mix all ingredients together. Use for fruit such as strawberries, grapes, cantaloupe, etc.
Dissolve Jell-O in water. Chill until partially set. Add cottage cheese, crushed pineapple and low-calorie whipped topping. Pour into 8 x 8-inch pan. Chill until set. Serve on lettuce. Makes 9 servings.
Combine ground beef, onion, garlic, carrots and bread. Mix well and form into patties. Brown both sides of patties. Pour the soup and water mixture over the patties. Bring to a boil, then let simmer for half an hour or so. Serve the patties with zucchini and corn Niblets.
In a bowl, combine the fruit and lemon juice. Sprinkle with pudding mix. Stir gently for 1 minute or until mixture is thickened. Fold in bananas. Refrigerate until serving. Yield: 12 servings.
Mix all together. Place in greased pie plate. Bake at 350° for 35 minutes.
Combine all ingredients and bake 50 minutes at 350°. Bake pork chops on top if desired.
In large pan, brown beef. Add spaghetti sauce; simmer 15 minutes. Cook lasagne as directed; drain. Then put together as listed. Allow to stand 15 minutes. Cut in squares to serve. Makes 8 servings.
Mix hot roll mix as directed. Let double its size. Mix cinnamon, sugars and nuts together in bowl; melt butter. Line a 12-inch pizza pan with foil. Spray with Pam. Knead dough. Pinch off small piece and roll in hands to oblong 3/4 inch piece. Roll piece in butter and then in sugars. Start in center of pan. Continue round and round. Let double. Bake at 350° for 30 minutes. Make glaze and drip over cinnamon swirl.
Mix all ingredients except potato chips well and pour into a lightly greased large casserole. Sprinkle the potato chips on top. Bake, uncovered, in a 350° oven for about 30 minutes. Serves about 20.
Combine sugar and lemon juice in a small bowl. Beat with a wire whisk until sugar dissolves. Add oil, one tablespoon at a time, beating until dressing is thick and creamy. Cover and chill. Combine spinach and strawberries in a bowl; add dressing and toss.
Mix and set aside carrots, crushed pineapple and walnuts. Sift together flour, sugar, soda, salt and cinnamon. Add oil, eggs and vanilla. Mix all ingredients. Grease and flour large pan 13 x 9 x 3-inch. Bake at 350° for 40 to 50 minutes.
Mix together milk, coconut, butter and pecans and add to powdered sugar. Mix well and chill overnight. Make into balls. Mix chips and paraffin in double boiler and melt. Dip balls. Put on wax paper.
Mix butter and flour. Add cheese and seasonings. Fold in cereal and mix well. Drop by spoonfuls on oiled cookie sheet and press down with a fork. Bake for 15 minutes at 350°.
Blend kraut as it comes from can with other ingredients. Stir well; place in glass dish. Cover and let stand in refrigerator. Serve as relish or salad.
Cream together the Crisco, sugar, water and milk for 3 minutes on medium speed. Beat whites until stiff; fold into batter. Tint 1/4 batter red. In 2 (9-inch) or 1 (9 x 13-inch) greased and floured pan, layer white, red and white. Cut through batter to marble. Bake at 350° for 45 minutes. Ice and decorate as desired.
Brown hamburger. Add water and taco mix. Cook for 5 minutes. Add chili beans to meat mixture and stir.
Mix all ingredients together and place in a baking dish. Bake at 350°. Bake, covered, for 30 minutes, then uncovered for 30 minutes or until vegetables are tender.
Soak beans according to directions on package. Combine ham bone, onion, celery, garlic and water to drained beans. Cover and simmer for 1/2 hour. Add tomatoes and seasonings. Simmer for about 2 hours more.
Simmer first 5 ingredients for 10 minutes. Cool for 10 minutes. Stir in remaining ingredients. Pour into a greased and floured 13 x 9-inch pan. Bake at 350° for 25 to 30 minutes. Dust with powdered sugar. Diced candied fruit may be added.
Cook apricots and water; mash and cool. Measure 1 1/4 cups. Soak gelatin in cooled apricots. Add sugar and heat in double boiler. After heating thoroughly, transfer pan with apricots to a low flame and bring to a boil. Cook for 5 minutes, stirring constantly. Remove from heat. Add nuts and vanilla; cool. Pour into an 8 x 8-inch pan lined with Saran Wrap and coat with white Karo syrup. Cover and refrigerate for 3 days. Cut into cubes. Roll in cornstarch, then powdered sugar. May use applesauce in place of apricots.
Cook broccoli until tender. Save 1/3 cup of water you cooked the broccoli in and mix rest of ingredients. Bake at 350° for 25 to 30 minutes.
Cook rice mix according to package directions. Drain artichoke heart quarters, reserving 1/2 cup liquid. Stir together rice, artichokes, chicken, and next 4 ingredients. Stir together reserved 1/2 cup artichoke heart liquid, mayonnaise, and curry powder; toss with rice and chicken mixture. Cover and chill mixture 8 hours. Serve on leaf lettuce. Makes 8 servings.
Mix cake as directed on box and bake. Crumble half the cake in punch bowl and cover with pudding. Slice 2 bananas and add to bowl, then half the pineapple, half the cherries and half of the Cool Whip. Start all over again and garnish with nuts.
Grease large flat casserole. Arrange in layers: tortillas, chicken, chilies, sauce and cheese. Refrigerate 24 hours. Top with cheese and bake at 300° for 1 1/2 hours. Serves 6.
Cream margarine; add sugar. Mix in eggs (slightly beaten). Add vanilla; sift in flour. Add melted chocolate and chopped pecans. Bake at 325° for 25 minutes in an 8-inch square pan lined with wax paper. Do not overcook. Cool in pan.
In heavy saucepan, combine peanuts, sugar and water. Place over medium heat. Cook and stir until mixture crystallizes and coats peanuts, about 10 minutes. Spread peanuts in buttered 15 x 13 x 1-inch baking pan; sprinkle with salt. Bake in a 300° oven for 15 minutes. Lift and turn peanuts with metal spatula. Continue baking 15 minutes more and cool. Store in covered container. Makes 4 cups.
Score roast in several places. Fill each slit with salt, pepper and garlic salt. Sear roast on all sides in oil. Remove and blot fat from roast. Place in foil lined pan. Pour Coke and chili sauce over roast, then shake Worcestershire and Tabasco sauce over roast. Cover loosely with foil and bake at 325° for 3 1/2 hours. This roast has a barbecue flavor and is excellent the next day also.
Bake in 400° oven until brown, which will be about 15 minutes. Bake in a well-greased pan of your choice.
In a dry pan, layer ingredients in order given. Do not mix. Bake in a 350° oven for 1 hour.
Peel and chop the tomato and onion very fine. Combine them with the chilies, garlic and salt in a medium-sized bowl. Mix well. Can also use a blender. Let stand 15 minutes to develop flavor. Will keep in a tightly covered jar in refrigerator 1 week or 4 months in freezer. Yield: 2 cups.
Cook and stir butter, mushrooms, onion and green pepper for 5 minutes; remove from heat. Blend in salt and pepper. Cook over low heat, stirring constantly until mixture is bubbly; remove from heat. Stir in milk, water, 1/4 cup reserved mushroom liquid and instant bouillon. Heat to boiling, stirring constantly. Boil 1 minute. Stir in chicken and pimiento; heat through.
Mix shortening, sugar and eggs thoroughly. Stir in buttermilk or water. Combine dry ingredients together; blend into sugar mixture. Chill at least 1 hour. Heat oven to 400°. Spoon dough onto greased cookie sheets. Bake for 8 to 10 minutes, or until almost no imprint remains when touched lightly. Frost when cool. Yields six dozen 2 1/2-inch cookies.
Layer: In a large bowl, tear lettuce up. Slice onion really thin, crumble bacon and break into small pieces cauliflower or broccoli. Sprinkle over top sugar, cheese and mayonnaise. Seal and refrigerate overnight. Toss before serving.
Cut potatoes in finger strips; add salt and pepper. Dot with butter. Sprinkle cheese and onion soup mix, etc. Cover with foil in an 8 1/2-inch pan. Bake at 425° for 50 minutes.
Combine vegetable oil, vinegar, sugar, salt and pepper. Bring to a boil and pour over vegetables. Cover and chill 24 hours.
Pare apples and cut into chunks; then place in a bowl. Combine 1/2 cup sugar, 2 tablespoons flour and the nutmeg. Pour over apples and stir to coat well. Spoon into pie shell and drizzle with lemon juice. Combine remaining sugar and flour in	a bowl and cut in butter. Sprinkle mixture over apples and slide	the pie into a heavy brown paper bag. Fold end over twice and fasten with a paper clip or staples. Bake at 450° for 1 hour.
Combine all ingredients and mix each day for 3 days. Keep refrigerated and covered. On the 4th day form into 5 rolls. (Put mixture on counter and roll to form sticks.) When rolls have been formed, put on top of broiler pan so grease will drop into pan. Bake at 140° for 8 hours and turn every 2 hours (very important!).
Grease a 9 x 12-inch baking dish. Mix together the cake mix, butter and egg. Press this mixture into the pan. In a separate dish, beat together cream cheese and sugar. Add eggs and flavorings. Pour on top of mixture in pan. Bake at 350° for 35 to 40 minutes. After cooling, cut and dust squares with powdered sugar.
Cut paper towel in half with a knife. Place half of paper towel in a Signature 3 or Modular Mate 3 Tupperware container or a large round container with cover. In bowl, gently stir water, shampoo and baby oil. Pour mixture over the towel; let soak in. The cardboard center of the towel will become soggy. Pull it out and it will start the wipes.
Cut broccoli and cauliflower into bite size pieces. Combine with onions in large bowl. Mix mayonnaise, sugar and vinegar together. Pour over vegetables, tossing gently. Chill several hours.
Cook the black refried beans and the ground beef together until meat is fully cooked. Spread the mixture on a tortilla. Cut the tomatoes into ropes and add them to the shredded lettuce; add the salt and lemon and mix the salad. Add about three tablespoons of the salad to the tortilla. Serve.
Combine the ingredients. Allow to stand in refrigerator in covered container until flavors mingle.
Mix with mixer. Drop by spoonfuls into greased muffin tin and bake at 475° until brown.
Slice sausage in thin slices. Heat oil in large skillet. Add sausage, onion and pepper to oil and cook until tender, about 10 to 15 minutes, on medium heat. Add drained peas, tomato sauce, water and salt and pepper. Stir together. Simmer, covered, about 10 to 15 minutes.
Combine first 5 ingredients and beat well. Sift together and mix next 5 ingredients. Add water, oil, vinegar and vanilla. Fill paper lined muffin tins 1/3 full of chocolate batter. Top each one with a heaping teaspoonful of cream cheese mixture.
Slice bananas. Children can do this with a butter knife. Roll slices in several different colors of jello. Place on plate to see all the rainbow colors. Little bitty children can do this.
Cut fish into 1-inch cubes. In a large saucepan, bring water to boiling. Add potatoes and carrot. Reduce heat, cover and simmer 5 minutes. Stir in fish, salt and pepper. Simmer, covered, 10 to 15 minutes. Meanwhile in skillet, cook bacon until crisp. Drain, reserving 2 tablespoons drippings in skillet. Cook onion in skillet until tender. Crumble bacon. Blend 1/2 cup of the milk with flour, then stir into fish mixture along with bacon, onion, thyme and remaining milk. Cook and stir until bubbly; cook another 3 to 5 minutes longer, stirring constantly. Serves 4.
Cream margarine; add sugar and cream well. Add eggs, then soda, bananas and flour. Add nuts. Bake for 1 hour at 325° in loaf pan.
Add water required on envelope of dry soup mix. Add the corned beef into chunks. Bring to boil. The corned beef will separate as it cooks. Put into a casserole dish. Top with biscuits and bake until they are done. Bake at 350°.
Put vegetables in crock-pot. Place roast on top and add consomme. Cover and turn pot onto low before you leave for work. Add a little bit of cornstarch into broth and gravy is ready.
Remove bruised outer leaves; discard and wash under running water. Cut in fourths; remove the stalk part and cut in small wedges or chunks. Place in large pot or saucepan. Fill about 1/3 up on cabbage with water. Cook on medium-high until tender. It cooks in a short time (I test it with meat fork). Add salt and black pepper to taste. Also, add 1 tablespoon of sugar. If more liquid than you prefer, remove some before seasoning with two or three tablespoons of bacon drippings or margarine.
Beat eggs until foamy (3 minutes). Add flour and sugars until blended. Beat in oleo. Stir in chocolate chips and walnuts. Pour into unbaked pie shell. Bake for 55 to 60 minutes at 325° or until knife inserted comes out clean.
Boil together the vinegar, sugar, celery seed and salt. Set aside to cool. Mix cabbage, carrots and onion in a bowl. When vinegar mixture cools, pour over cabbage mixture and mix well. Put into freezer container and freezer box for future use, or may be stored in refrigerator for 4 to 6 weeks. Will remain crunchy until used up.
Combine first six ingredients with 1/2 cup grated cheese in a mixing bowl. Pour mixture in casserole dish and top with crab meat. Sprinkle remaining 1/2 cup grated cheese on top. Bake at 325° for 30 to 40 minutes. Makes 8 servings.
Combine first four ingredients. Just before serving, add ice ring or cubes. Add ginger ale carefully. Garnish with orange slices.
Put all ingredients in order in 13 x 9-inch pan. Do not mix. Bake in 350° oven for 40 to 50 minutes. Great with ice cream.
Thaw potatoes and mix all ingredients except crumbs. Put in buttered casserole and sprinkle with crumbs. Bake 1 hour at 350°. Serves 4. This recipe can be adjusted easily to feed more. Chunk hash browns may also be used.
Mix all dry ingredients together. Make a hole in center of mixture. Pour strawberries, oil and eggs in hole. Mix by hand until all ingredients are thoroughly combined. Stir in chopped nuts. pour into 2 greased and floured 9X5X3 pans. Bake at 350 degrees for 40-60 minutes.
Mix all ingredients well with electric mixer. Pour into 9 x 13-inch pan, well-greased or two 9-inch cake pans, well-greased. Bake at 375° for 25 to 30 minutes.
Wash and stem berries. Bring berries and lemon juice to a rolling boil and cook for three minutes. Add sugar and bring back to boil and cook six minutes. Pour into hot sterilized jars, let stand 24 hours before sealing. Makes about 2 pints.
Pour all juices in percolator. Place sugar and spices in percolator basket. Perk and serve.
Boil potatoes. Peel off skin; cut in slices in cubes; add cut up onion, salad cubes (drain juice), carrot (grated), Duke's mayonnaise and mustard. Mix all together and level it out on top.
Line 9-inch quiche dish with pastry. Prick bottom and sides with fork. Combine eggs, mayo, flour and milk. Mix through. Stir in crab meat, cheese and green onion. Spoon mixture into pastry shell. Bake at 350° for 1 hour.
Mix all ingredients (except bagels) in a bowl. Spread ample amount on each bagel half and place on cookie sheet. Bake at 350° for 10 to 15 minutes.
Combine all ingredients. Place in greased bowl. Top with more Parmesan cheese and paprika. Bake in 350° oven 20 to 30 minutes or until hot.
Brown ground beef. Add remaining ingredients and simmer 15 to 20 minutes. Cover with shredded Cheddar cheese and let melt. Put corn chips on plate and top with beef mixture.
Mix ingredients in order named and beat well. Bake in moderate oven until pick is clean.
Mix all ingredients together and pour into paper cups; fill half full. Put popsicle stick in middle for handles. Freeze in freezer for about 4 hours. May add chocolate syrup for chocolate popsicles.
Brown hamburger and onion together. Add tomato sauce, brown sugar and cooked lima beans. Put into baking dish and bake at 350° for 30 to 35 minutes.
Mix Cool Whip and pudding mix together real well. Add remaining ingredients. Place in refrigerator until ready to serve.
Mix sugar, flour and milk together. Heat and add eggs and oleo. Stir until thick. Remove from stove and add vanilla and pecans, chopped. Put in baked crust and put meringue on top.
Cook sugar, flour, egg yolks, Pet milk and milk together on medium heat until thick. Add butter and vanilla. Cook until it bubbles. Add cocoa. Mix well.
Mix cake mix, eggs, sour cream and vegetable oil. Grease and flour 9 x 13-inch pan. Pour half of batter in pan; save half. Mix brown sugar and cinnamon. Sprinkle half on top of batter. Pour rest of batter in pan and sprinkle remainder of sugar and cinnamon. Bake at 325° for 45 to 50 minutes.
Brown meat. Add cooked shell noodles. Add soup and milk to desired creaminess. Add Mrs. Dash. Heat.
Brown hamburger, drain. Mix well with soup, Add beans. Pour in a 9 x 13 inch pan, press firm. Place tator tots on top, until completely covered. Bake at 350° for 1 hour.
Drain pineapple and oranges. Add water to equal the amount of juice (if needed). Add to pudding mix; cook until thick. Cool. Add all fruit and chill.
In bowl, combine sugar, flour, and nutmeg. Add peaches; stir to coat. Pour into a greased 11 x 7 x 2 inch baking pan. Spoon topping over peaches. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is golden. Serve hot or cold with ice cream if desired. 8-10 servings.
Place all ingredients in 4-quart freezer. Can become banana ice cream by substituting 5 to 6 ripe bananas for the peaches. Decrease sugar when using bananas or other sweet fruits.
Combine rhubarb, 2/3 cup sugar, tapioca and lemon juice in medium size saucepan. Heat to boiling. Reduce heat; simmer while stirring for 2 minutes. Remove from heat and add strawberries and Kirsch. Pour into buttered 1 1/2-quart baking dish. Mix dough and gently spread over hot filling. Bake at 350° until top is golden 25 to 30 minutes. Cool 1/2 hour and serve with whipped cream or vanilla ice cream.
Fry hamburger, onions and celery. Add mushrooms and remaining ingredients. Simmer about 15 minutes. Serve over spaghetti.
Place dates in a bowl and sprinkle with nuts and baking soda. Pour boiling water over the dates and soda. Cover and let stand until cool. In another bowl, cream and beat together shortening, sugar and egg thoroughly. Add the cooled date mixture and add the flour and vanilla. Pour into greased and floured 7 x 11-inch pan. Bake at 350° for 30-35 minutes for layers (bake a little longer for a loaf cake).
Mix all together and if not moist enough, add more juice or applesauce. Divide into 3 loaf pans sprayed with Baker's Joy. Cook in a 350° oven for about 1 1/2 hours.
In blender, beat eggs, butter, sugar, flour, syrup, salt and vanilla extract. Sprinkle chopped nuts over bottom of pie shell. Gently pour in syrup mixture. Bake at 425° for 10 minutes; reduce heat to 350° and bake an additional 40 minutes. Yields one pie.
Mix cottage cheese and Jell-O together. Stir in Cool Whip. Add oranges. Chill and serve.
Cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating after each. Add Karo syrup; mix well. Sift together dry ingredients. Add alternating with water. Pour into a well greased and floured pan. Bake in a preheated oven (350°) for 40 to 45 minutes or until center springs back when touched with fingertips. Gingerbread can be served topped with Cool Whip or a white lemon sauce.
Place shrimp, cheese and olives in a large shallow dish. In a 1 pint jar with a tight-fitting lid, combine remaining ingredients except salami and pepper. Shake well. Pour over shrimp mixture. Cover and refrigerate 6 hours or overnight, stirring occasionally. Add salami and pepper. Toss. Drain. Garnish as desired. Refrigerate leftovers. Makes about 8 cups.
Combine eggs and pumpkin. Blend in sugar, spice, salt and flour; mix well. Pour into an unbaked pastry shell. Bake at 400° for 15 minutes; then reduce heat to 325° and continue baking for 35 to 40 minutes or until done. Makes 3 pies.
Combine ingredients. Pour into a pastry pan. Cover with top crust. Bake in 425° oven for about 40 minutes.
Squeeze spinach dry. Stir together all ingredients. Serve with Hawaiian bread or crackers.
Bake pecans in a 300° oven for 25 minutes. Beat 2 egg whites, salt and sugar. Pour pecans in mixture and coat well. Melt stick of butter on pan and pour pecans on pan. Bake 30 minutes, stirring every 10 minutes. The last 10 minutes, sprinkle with cinnamon and stir.
Mix well and pat in pan. Bake at 350° for 10 to 15 minutes; cool.