HumbleIntelligence/food-ner-1-Million huggingface dataset:
Break the eggs into a bowl. Mix and put in a little bit of salt. Make the pan really hot. Wait 10 seconds. Then put 2 spoons of oil in the pan. Wait 10 seconds again. Put eggs in the pan, then flip until you can see it's cooked. Then you're done!
Remove crust from bread. Spread slices with margarine. Place in a greased 13 x 9-inch baking dish and set aside. Cook sausage until browned, stirring to crumble. Drain well. Spoon over bread slices; sprinkle with cheese. Combine eggs, half and half and salt; mix well and pour over cheese.
Make jello according to directions on box. Put whole strawberries on bottom of graham cracker crust until full. Add liquid jello and chill.
Soften cream cheese. Mix in sugar and mayonnaise. Add strawberries, pineapple and bananas. Fold in Cool Whip. Place in cupcake liners in muffin tin. Freeze solid. May top with dollop of whipped cream and a cherry. May also freeze in a cake pan. Makes 20 to 24 cupcake size servings.
Mix all ingredients and pour into greased baking dish. Bake at 400° until hot.
Boil chicken; chop and set aside. Cook rice according to directions on box. Cook broccoli. Saute onion, celery and pepper in margarine. Add all ingredients together, stirring until cheese melts. (If mixture seems dry, you may add a small amount of chicken broth until it seems moist enough.) Pour into casserole dish that has been sprayed with Pam. Bake at 350° for 30 minutes.
Mix ice cream, Cool Whip and peanut butter together. Stir in dry chocolate pudding mix. Put in 8 x 8-inch pan. Freeze about 1 hour. Makes 4 servings. Each serving has 1 milk, 1 protein, 1 fruit, 1 fat and 32 optional calories.
In kettle, brown hamburger and onion. Drain. Add remaining ingredients. Bring to a boil, then cook on low for several hours.
Peel and core apples; slice in thin slices and put in a lightly greased round pie pan. Mix oats, brown sugar and flour; add margarine and stir until crumbly. Put mixture on apples. Bake 35 minutes at 350°.
Use large container. Add each layer in order listed. Cover and store in refrigerator overnight. Toss right before serving.
Preheat oven to 375°. Unroll and separate dough. Spread a little melted butter on one side of dough. Put candy bar at small end of dough and roll up. Pinch ends together. Dip slightly in melted butter. Bake about 15 minutes (until golden). Sprinkle top with sugar or make a glaze to drizzle on top.
Mix the first 5 ingredients in bowl. Add buttermilk, oil and eggs. Mix until moist; seal in refrigerator up to 6 weeks. Grease muffin pans and bake at 400° for 15 minutes.
Pour cold cream into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 minutes. Let stand 5 minutes. Fold in whipped topping. Pour into 2-quart covered plastic container. Freeze until firm, about 6 hours.
Mix; pour into casserole dish. Top with crushed cheese crackers and 1/2 stick oleo. Bake at 350° at least 40 minutes.
Saute first 4 ingredients (onion, celery, garlic and butter) until tender. Put in crock-pot. Add remaining ingredients into crock-pot. Stir occasionally. Cook 3 to 4 hours on low setting. Before serving, add water if too thick, or add flour if too watery.
Mix all ingredients; add milk, vanilla and egg yolks. Cook on medium heat, stirring constantly. When mixture begins to thicken, add margarine. Filling is done when thick and forms a peak. Add coconut and put in pie shell. Use egg whites to make meringue. Brown meringue in oven.
Cook sugar, water and Karo to soft ball stage. Add peanuts and cook to 300° or hard crackle stage, plus one minute. Remove from heat; add margarine, soda and salt. Stir until margarine is melted. Will foam up, so use 3-quart pan. Pour on two cookie sheets covered with foil and buttered. Spread out thin and let cool. Break into pieces and store in tight container. Makes lots!
Fry the bacon and crumble. Add grease from bacon to the salad dressing, sugar, vinegar and cheese. Pour mixture over cut up raw broccoli.
Mix Jell-O per directions. Add strawberries, bananas, nuts, and pineapple. Pour half of this in dish and then add sour cream. Place the remainder of the mixture over the sour cream and refrigerate until time to serve.
Soften gelatin in water; set aside. Dissolve mustard in small amount of broth. Combine remaining broth with eggs. Cook in saucepan about 8 minutes, stirring constantly. Add softened gelatin and stir until dissolved. Beat in mayonnaise, onion and horseradish. Chill until partially set. Add sour cream and fold in ham. Season with pepper and garlic powder to taste. Pour into mold and chill until set.
Sift flour and make hole as for making biscuits. Add eggs, sugar, vanilla and shortening. Work together in flour until sugar does not feel grainy on hands. Work dough well. Roll out small pieces and pat thin in hand, or roll thin with rolling pin and cut with cutter. Put on greased cookie sheet and bake at 325° to 350° for 15 minutes until golden brown.
Put about 3 packages hot dogs in bottom of roasting pan. Mix other ingredients together and pour over hot dogs. Cook at 325° for 1 1/2 to 2 hours. Serve on warm hot dog buns. Plan on 3 to 4 hot dogs per man.
Mix butter, sugar and vanilla with hand. If it's too dry, add a few drops of milk. Divide into three parts. Roll out on wax paper, using your hand to flatten mixture out. Spread peanut butter on top of mixture evenly. Roll up and cut size you want. Store in refrigerator.
Bring water to a steady boil. Add Lipton onion soup mix. Stir until it's dissolved. Add rice to boiling water and stir well. Add La Choy sauce to desired taste.
Combine all ingredients and stir well. Carefully drop batter by tablespoons into a deep hot vat of salad oil or shortening. Cook only a few at a time turning once. Drain on paper towels.
Brown meat slowly; spoon off excess fat. Add next 4 ingredients. Simmer, uncovered, 30 minutes, stirring occasionally. Cook noodles in large amount of boiling salt water until tender; drain and rinse. Combine remaining ingredients, except Mozzarella cheese.
Combine first 7 ingredients; beat 2 to 3 minutes at medium speed. Pour into a greased 1 1/2-quart casserole dish. Spread crushed onions evenly over top. Bake, uncovered, at 300° for 30 to 35 minutes.
Saute onion and bell pepper in butter. Cook rice as directed on package. Drain. Combine rice, onion, bell pepper, chicken, water chestnuts, soup, pimientos, green beans, mayonnaise and 1 cup of grated cheese. Pour in greased 9 x 13-inch casserole dish. Bake at 350° for 25 minutes. Remove from oven and top with remaining cheese, cracker crumbs and almonds. Return to oven for 10 minutes.
Line an 8-inch pan with crushed vanilla wafers. Cream butter and sugar. Blend in egg, vanilla extract and nuts. Spoon cream mixture over crumbs. Top with strawberries, spreading evenly. Spread whipped cream over strawberries, and line sides of pan with the whole vanilla wafers. May be topped with more strawberries, if desired. Refrigerate for 2 to 6 hours.
Soak the gum arabic in one cupful of the water and the orange-flower water. Heat and melt it in a double boiler, then strain through a fine sieve. Dissolve the crushed sugar with the remaining water, add the cream of tartar and boil to 245°, or until it forms a firm ball when tried in cold water. Beat up the whites of the eggs to a stiff froth; beat in the vanilla and granulated sugars. Mix the hot syrup with the dissolved gum and the beaten whites of eggs and beat until white and sufficiently firm to run into starch impressions. Dust over with cornstarch and set aside for twelve hours.
Mix together salt, garlic powder, liquid garlic and mayonnaise and refrigerate overnite.
Wash oysters, reserving liquid. Place oysters, 3 teaspoons butter, liquid and water in saucepan. Add potato and onion; cut fine. Cook over low heat until tender. Remove from heat. Add 1/2 cup milk slowly before serving. Yields 4 servings. A good first course in any meal.
In top of double boiler, melt caramels with milk, then add pecans and vanilla. Mix well, using a teaspoon. Drop spoonfuls of caramel-pecan mixture on cookie sheets sprayed with Pam. (If cookie sheet has been placed in the freezer beforehand, this keeps hot caramel mixture from spreading too much on the cookie sheet.) Can also put cookie sheet back in freezer with caramel-pecan mixture until ready to dip in chocolate.
Preheat oven to 400°. Scrub potatoes. Cut in half crosswise. Cut slits crosswise into potatoes 3/4-inch apart, leaving bottom edge intact. Set aside.
Roll chicken in melted butter and then in soup mix. Bake in Dutch oven until done, about 400°. You may need more soup mix, depending on size of chicken.
Cook raisins in water until all water is absorbed. Add applesauce, eggs, liquid sweetener and oil. Mix well. Blend in soda, flour, cinnamon and nutmeg. Add vanilla after flour mixture. Pour dough into greased tube or Bundt pan. Bake at 350° for 50 to 60 minutes or until cake tests done. (Equals 1 bread, 1/2 fruit and 1 1/2 fat for diabetics.)
In a flat baking dish, spread drained kraut on bottom. Layer dry egg noodles over kraut. Next layer mushrooms over noodles. Pour mushroom soup to cover all layers. Place Polish sausage slices on top and sprinkle with cheese. Bake at 350° for 1 hour.
Spread on party rye and put under broiler until bubbly. May be stored in refrigerator two to three weeks.
Cream powdered sugar and cheese, then add Cool Whip. Mix. Spread mixture on top of pie crust and top with 1 large can cherry pie filling.
Cream butter and sugar; add eggs. Sift flour, soda and salt into mix. Add bananas and nuts. Bake at 350° for 50 minutes.
Cook spaghetti until tender. Drain. Brown onion in butter; add ground beef and brown. Add seasonings and soups. Mix in spaghetti. Cover and simmer 15 minutes. Pour into a 3-quart casserole dish. Top with cheese. Bake at 375° for 20 minutes until cheese melts. Makes 6 to 8 servings.
Place chicken in a 9 x 13-inch dish. Pour broth over chicken and add Veg-All. Spread soup over chicken mixture. Sprinkle with pepper. Mix melted butter, flour and milk together. Pour over soup and spread. Bake at 350° for approximately 40 minutes.
Place the whole shrimp in a cast iron skillet, in a single layer. Drizzle olive oil over the top of the shrimp, cover with cracked black pepper until black. Add lots of salt, I am not a salt fan, so I just put 2 tablespoons of Kosher salt. Squeeze the juice from two lemons over the shrimp. Cover with Tabasco and Lea Perrins - more is better. Using at least one stick of salted butter, cut up butter on top of the shrimp. Cook over high heat and turn over as the shrimp turns pink. Do Not Over Cook! Serve with a salad and loaf of French bread. The bread will be used to soak up the sauce. Cover your table with newspaper, provide lots of paper towels to use as napkins. This is better when prepared with fresh shrimp. If using frozen shrimp, allow shrimp to defrost.
Mix meat, bread, salt, pepper, onion and eggs. Shape and brown in oil. Mix gravy, brown sugar and soy sauce. Pour over meat. Cover and simmer for about 35 minutes.
Drain beans thoroughly. In large bowl, combine all beans and toss lightly with onion and bell pepper. Dissolve sugar in vinegar. Add salts, pepper and oil; mix well. Pour dressing over beans; mix to coat well. Refrigerate 2 to 3 hours or overnight.
Mix together French dressing, onion soup and cranberry sauce; pour over chicken thighs. Bake in 350° oven approximately 1 1/2 hours in covered baking dish.
Combine chocolate and butter in 1-quart glass bowl. Microwave (High) uncovered 1 to 1 1/2 minutes or until melted, stirring once. Blend in sugar. Add eggs, one at a time, beating after each. Blend in vanilla. Add flour, baking powder and salt; mix well. Grease bottom only of 8-inch square microwave safe baking dish. Spread batter in dish; set aside.
Beat egg yolks; mix thoroughly with milk. Fold in lime juice. Add food coloring, if desired. Pour into pie crust. Beat egg whites until soft peaks form. Beat in sugar gradually until stiff. Spread over pie and put under broiler until lightly browned. Refrigerate 3 to 4 hours before serving. Serves 6.
Cook and drain broccoli. Add 2 tablespoons butter while hot. Layer 1/2 of broccoli in large casserole dish. Then mix soup, mayonnaise and lemon juice. Layer 1/2 of this over broccoli. Sprinkle 1/2 cup cheese over this. Repeat, making two layers of broccoli, soup mixture and cheese. Spread crushed buttered saltines on top. Bake at 350° for 20 minutes.
Dissolve gelatin in 1 cup boiling water. Stir in pineapple-orange juice concentrate. Add apple juice and 3 cups cold water. Carefully pour in chilled ginger ale. Serves 25 (4 ounce serving size).
Mix in saucepan. Cook until dough pulls away from sides of pan and forms a ball. Take out of pan and knead dough. Soak pan. Store in plastic bag and store in airtight container.
Place beef, potatoes, carrots, onions and corn in a roasting pan. Mix soups and liquid from peas and corn together. Pour over beef and vegetables. Pour peas over the top of mixture. Add wine to cover the top of the vegetables. If needed, add some water to cover the top of the vegetables.
Mix together corn flakes and melted oleo. Set aside. Combine remaining ingredients. Pour into 13 x 9 x 2-inch cake pan sprayed with Pam. Cover with corn flake mixture. Bake at 350° for 1 hour. Serves 12 people.
Carefully peel and segment grapefruit. Place segments in pretty serving bowl. Add 4 to 5 halved cherries. Just before serving, stir in 1 to 2 tablespoons Triple Sec or Cointreau. Serves 1.
Dissolve jello and sugar in boiling water. Add raspberries and lemon juice; stir until berries thaw. Chill until partially set. Combine cream cheese, sugar, vanilla and salt. Beat well. Fold in whipped cream. Alternate jello mixture and cream cheese mixture in crust, making 4 layers. Refrigerate until firm. Garnish with raspberries.
Combine flour, salt and pepper. Coat meat with mixture. Brown meat slowly on both sides in hot oil. Combine next 5 ingredients and pour over meat. Simmer, uncovered, for 5 minutes. Add onions. Put into casserole dish. Cover and bake at 350° for 1 to 1 1/4 hours or until fork-tender. Serves 6.
Layer rice, then chicken and broccoli. Pour mixture of chicken soup and mayonnaise over all in a buttered 13 x 9-inch pan. Sprinkle one 12 ounce package grated Cheddar cheese and 1/2 cup Ritz cracker crumbs. Bake at 350° for 35 to 45 minutes, covered.
Boil all ingredients, except peanut butter, oatmeal and coconut, for approximately 1 1/2 to 2 minutes. Remove from heat. Add peanut butter, oatmeal and coconut. Drop on waxed paper. Chill.
Brown ground beef and onion; drain. Add spices and tomato paste and cook until warm. Mix together cottage cheese, egg and Parmesan cheese and set aside.
Mix all together and bake in pie shell at 350° until mixture is thick and makes a crust over the top.
Pat or roll out dough until about 1-inch thick. Spread on mustard; sprinkle	onion flakes over mustard. Roll up dough (like for rolls); pinch ends of dough. Place in greased bread pan; cover	and let rise until double. Bake at 350° for approximately 45 minutes (or until golden). This makes great sandwiches.
Brown meat in olive oil, then add other ingredients and simmer 1/2 hour. Separately combine 1 cup creamy cottage cheese, 2 cups Ricotta cheese, 2 tablespoons chopped parsley, 1 beaten egg, 1 tablespoon salt and 1/2 teaspoon pepper. Cook a 10 ounce box lasagna noodles. In a baking dish, alternate layers of noodles, sauce, cottage cheese mixture and shredded Mozzarella cheese. Top with Mozzarella cheese and bake in 350° oven for 1/2 hour.
Core, rinse and drain lettuce; chill. Combine sour cream, oil, vinegar, onion, sugar, salt and thyme. Chill if you wish. Cut olives into halves; tear lettuce into bite size pieces (5 cups). Core and dice apple; toss with lettuce, olives and cream mixture in salad bowl. Serve at once.
Preheat oven to 300°. Over low heat, melt the butter and brown sugar. Add all remaining ingredients except powdered sugar. Place in a greased and floured 13 x 9 pan and bake at 300° for 40 minutes. Cut into squares and roll in powdered sugar.
Mix bread, meat, cheese and mushrooms together and put into 10 x 14-inch oven-proof serving dish. Combine eggs, milk, salt, dry mustard and Worcestershire sauce and pour over all ingredients. Put in refrigerator 8 hours or overnight. Bake at 350° for 45 to 60 minutes. Silver knife should come out almost dry. Serves ten easily. Great for company brunch.
Break bread into small pieces. Soak in water; squeeze out excess water with your hands. Add bread and beef and season with salt, pepper and chopped onion. Mix thoroughly. Add sour cream and mix well.
Mix dry ingredients. Add egg yolks and milk. Cook over medium heat, stirring constantly until thick. Add vinegar and oleo. Mix well and cool. Put in jar and refrigerate.
Cook rice and beans using package directions. Saute garlic and onion in oil until soft. Mix Ricotta with 3 cups of the Jack cheese. Layer this mixture alternately in a greased, shallow 12-cup casserole with cheese and Ricotta spread evenly over casserole. End with rice mixture. Bake at 350° for 1/2 hour. During the last 5 minutes, top with remaining Jack cheese and finish baking. Serves 6.
Cream sugars with shortening. Add other ingredients and mix well. Stir in 1 1/2 cups M & M's. Drop by teaspoon on a cookie sheet and bake 8 to 10 minutes at 350°.
Melt shortening. Add cocoa. Mix thoroughly and set aside. Beat eggs on high speed until foamy. Gradually add sugar and mix at medium speed. Blend in vanilla, water, cocoa and shortening mixture. Add dry ingredients and nuts. Mix thoroughly. Spread batter on lightly greased sheet pan. Bake at 350° for 30 to 35 minutes and cut while warm.
Drain oranges, reserving the juice. Add enough water to juice to measure 1 cup. Refrigerate the oranges. In a large bowl, dissolve gelatin in boiling water. Stir in reserved juice. Add sherbet, stirring until dissolved. Refrigerate for 1 hour or until thickened. Keep 10 orange segments refrigerated for garnish. Fold remaining oranges into gelatin mixture. Cover and refrigerate overnight. Just before serving, garnish with the reserved oranges.
Mix the ingredients and pour into pie shells. Individual pie shells can also be used. Refrigerate until time to serve.
Cook squash in salted water until done. Drain well. Add corn, sour cream, corn bread mix and margarine. Bake in a 350° oven for 40 to 45 minutes. Take out of oven and top with grated cheese. Let cheese melt down into mixture. Serve.
Soften cream cheese to room temperature. Add sour cream and beat on low with hand mixer until well mixed. Then beat on high for 2 minutes. Add onion soup mix and beat until well blended. Store in refrigerator. When ready to use, let mix come to room temperature and serve with crackers, chips or vegetables (carrots, celery, green peppers, cucumbers).
Mix dry ingredients well. Add boiling hot water and mix until smooth. Should be thick. Drop or form patties. Fry in hot oil until brown on both sides. Great with ham hocks and greens.
Mix ingredients together and bring to boil. Reduce heat immediately and stir with wooden spoon until well blended. Brush over meat or game to be cooked.
Cream butter. Add sugar and continue to cream. Add eggs, one at a time. Add flour. Add extract. Add 7-Up. Heat oven to 350°. Allow to cook for approximately 45 minutes to an hour. I usually use butter and margarine wrappers to grease cake pan.
Combine cake mix and baking soda, then proceed according to package directions on cake mix box, substituting the pumpkin for the last addition of liquid. Fold in nuts and dates. Bake in 1 (9-inch) greased and floured cake pan. Bake as directed on package. You may use white or yellow cake mix with spices added as suggested on package, adding soda at same time. Add 1 cup pumpkin instead of last addition of liquid.
Bring 6 cups water to a boil in a 3-quart Dutch oven. Add broccoli and onion. Reduce heat; simmer, uncovered, 10 minutes. Add cheese and seasonings, stirring until cheese melts. Stir in milk, half and half and butter. Cook over low heat until thoroughly heated. Combine flour and cold water, stirring until smooth. Gradually add to broccoli mixture, stirring constantly. Heat until thickened. (If too thick, add a little water.) May have to add a little more flour and water to make right consistency. (Do not make too thick.)
In a saucepan combine all ingredients except chicken. Simmer 5 to 10 minutes. Place chicken in a baking dish. Pour half the sauce over the chicken. Bake, uncovered, at 350° for 50 to 60 minutes. Baste with remaining sauce every 15 minutes during cooking. To reduce fat in this recipe, remove skin from chicken before cooking.
Brown hamburger with onion and celery. Add both sauces and water. Simmer 15 minutes. Boil noodles, then strain. Pour noodles into 12 x 17-inch cake pan. Add Cheddar cheese; stir in sauce mixture. Top with Mozzarella, then pepperoni. Bake at 350° for 25 to 30 minutes.
In medium saucepan, combine beef bouillon and vegetable juice; bring to boil. Stir in Tabasco. Remove from heat. Serve in mug with lime slices. Contains 36 calories per serving.
Cream shortening and brown sugar. Add egg and mix well. Sift dry ingredients and dredge fruit with part. Add dry ingredients to creamed mixture, then add fruit and nuts. Last add vanilla. Drop by spoonfuls on ungreased cookie sheet and cook about 10 minutes in a 375° oven. Freezes very well.
Cream shortening and sugars. Add pineapple, eggs and vanilla. Sift dry ingredients and add to mixture. Drop from teaspoon onto greased cookie sheet. Bake 10 to 12 minutes at 350°. Do not overbake. Do not use electric mixer. Yields 4 dozen.
Preheat oven to 350°. In a small saucepan, heat oil and saute onion for 10 minutes. Combine all the remaining ingredients except tomatoes and add to the onion. Stuff filling into tomatoes. Bake for 15 minutes and serve. Serves 4 to 6.
In a large saucepan, cook onions, covered, in butter about 20 minutes or until tender. Add condensed beef broth, Worcestershire sauce, 1/4 teaspoon salt and dash of pepper; bring to boiling. Sprinkle toasted bread with cheese; place under broiler until cheese is lightly browned.
Melt chocolate chips over hot (not boiling) water. Set aside. Beat egg whites with salt until foamy. Gradually add sugar, beating well and until stiff peaks form. Beat in vanilla and vinegar. Fold in melted chocolate and chopped walnuts. Drop by teaspoonful onto greased cookie sheet. Sprinkle with chopped nuts, if desired. Bake in 350° oven 10 minutes. Remove immediately. Makes approximately 36 cookies.
Mix sugar and flour; add corn syrup and eggs (one at a time). Add butter, vanilla and pecans. Pour into pie shell. Bake at 350° to 375° for 1 hour.
Dump cake mix in bowl. Mix package of Jell-O in 2/3 cup water. Add to cake mix. Add rest of ingredients. Bake for 45 minutes in tube pan at 350°.
Separate chicken wing pieces. Combine all ingredients. Place chicken wings in mixture and marinate 3 hours. Bake at 350° for 50 to 60 minutes.
Add cocoa and soda to water; let stand until rest of cake is mixed. Cream butter and sugar gradually. Add well beaten egg yolks. Add sifted flour alternately with milk. Add cocoa mixture. Fold in stiffly beaten egg whites. Add vanilla. Pour into well greased loaf or layer cake pans and bake in 350° oven. Frost with fudge frosting.
Add 1 cup boiling water to 1 package Jell-O in a small stainless steel bowl; stir to dissolve. Pour half of Jell-O in a 9 x 13-inch pan and place on level shelf in fridge to chill. Set the small metal bowl with remaining dissolved Jell-O in a large bowl of ice.
Cut eggplant halves crosswise into 1/2 inch slices. Combine cracker crumbs, parsley, salt, and pepper. Dip eggplant into egg mixture. Coat with crumb mixture on both sides. Heat oil in large frying pan. When hot, add eggplant slices, a few at a time. Cook about 2 to 3 minutes per side, turning once, until golden. Drain on paper towels or absorbent brown paper.