HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut pickles in half, hollow out center of each and put the center of the pickles in a large bowl. Add drained tuna and eggs to bowl. Add mayo to desired consistency. Better if it's a little dry so don't use too much mayo. Mix well. Lay lettuce leaf on a platter, then put pickles on top of lettuce and fill with tuna salad. Lettuce is mainly to make it look pretty.
Dip eggplant in egg, then in breadcrumbs. Fry eggplant in large skillet over medium heat in hot oil until lightly golden. Drain on paper towels. Place single layer of eggplant in a buttered baking dish. Cover with some spaghetti sauce (not too thickly) and Parmesan and Romano or Mozzarella cheese. Continue to layer eggplant, sauce and cheeses until eggplant is used up. Bake at 350° for 20 to 30 minutes.
Combine all ingredients. Bake 1 hour at 325° to 350°.
In small bowl combine first 6 ingredients and cumin. Mix well. In medium bowl, beat egg whites and cream of tartar until stiff. Set aside. Beat egg yolk in separate bowl until frothy. Stir in warm water and oil. Mix yolk mixture into dry ingredients. Beat vigorously for 30 seconds. Fold cornmeal mixture into egg whites with whisk. Add corn and chili. Pour into 8 x 2-inch baking pan and sprinkle lightly with additional cornmeal. Bake 20 minutes at 425°. Serve warm.
Butter slice of bread. Put in toaster oven. Let butter melt. Turn over. Place a slice of cheese on bread. Let cheese melt. Take out of oven and sprinkle on cinnamon and eat while warm.
In large bowl, put sugar, margarine and egg. Beat until light and fluffy. In sifter, sift flour, cinnamon, baking powder, nutmeg, ginger, soda, salt and cloves. Sift dry ingredients into the sugar, margarine and egg. Beat well (will be stiff). Gently stir in sliced apples by hand. Apples will blend into batter. Turn into buttered 9-inch pie pan. Spread smooth. Bake 1 hour at 350°. Serves 6. Good with ice cream.
Mix all ingredients. Put into a casserole dish. Cook at 375°. When done,	sprinkle buttered bread crumbs or Ritz crackers on top, then let it brown.
Cream butter, sugar and vanilla. Stir flour with cocoa, coffee and salt. Gradually beat with creamed mixture. Stir in nuts and cherries. Chill this for 1 hour. Form into 1-inch balls. Place on ungreased baking sheet. Bake at 325° for 20 minutes. Cool on rack. While warm, but not hot, dust with extra fine sugar. Makes 84 balls.
Boil meat covered with water; include bouillon cube, bay leaves, parsley, pepper, onion and green pepper. When tender, set aside meat. Chop all vegetables into small pieces. Add carrots, first, then stewed tomatoes, frozen vegetables and then the potatoes. Cut meat into small pieces and add back to soup. Add cut up cabbage last. Add more water for thinner soup. Simmer until vegetables are tender. Freezes well!
Place patty and vegetables on aluminum square large enough to hold and close over vegetables. Splash with worcestershire sauce.Dot with a couple of butter pats. Seal foil over vegetables. Bake at 350° for 1 hour, or until vegetables are done. Serves as many as you like. This can also be used while camping or on the grill.
Mix all together except bacon and put in a buttered baking dish and sprinkle crumbled bacon on top and bake at 325° for 45 minutes.
Mix the ground beef with chopped mushrooms, salt, chopped onion, pepper, Worcestershire sauce and dry mustard. Spoon the mixture over the steak. Roll the sides of the steak like a jelly roll over the stuffing. Bind with bacon strips wrapped around the roll at regular intervals. Fasten bacon end with toothpicks. Bake 1 hour and 15 minutes at 325°. Slice so each serving will have bacon slice around outside edge. Makes 6 servings.
Place peach halves in a shallow casserole. Fill each half with a heaping tablespoonful of mincemeat. Place in preheated oven at 350°. Bake about 20 minutes.
In a 10-inch skillet, heat margarine until hot; add chicken, cook until lightly browned on all sides. Remove from skillet and set aside. To same skillet, add broccoli, garlic and saute for 1 minute. In mixing bowl, combine chicken broth, oyster sauce and cornstarch. Add to broccoli mixture and cook for 15 minutes, until tender.
Place sugar, butter and water in a pan. Heat until butter is melted. Place 6 ounce glass or cup in middle of a 9 x 2-inch round glass dish to make ring mold. Sprinkle nuts evenly around glass. Cut each biscuit in half; stir into sugar mixture, coating each piece. Arrange around cup in dish. Cook until top springs back.
Line pan with foil, letting it extend up sides of pan. Spread melted margarine over bottom; sprinkle with brown sugar and arrange fruit on top. Add cake mix. Bake at 350° for 45 minutes. Turn out on plate, remove foil and top with whipped cream.
Mix in 2 1/2 quart bowl, ground beef, applesauce, precooked rice, onion, salt and pepper. Shape into balls. Place in 13 x 9 x 2-inch pan. Mix 1 cup catsup and 1 cup water. Pour over balls and bake 1 hour at 350°.
Mix 2 cups hot water with Jell-O, 1 cup cold water and 1 cup cream. When it begins to gel, add pineapple and cream cheese.
Cut drained Tenderbits in fourths, bread with meal and brown in hot oil. Saute mushrooms, celery and onion in corn oil. Add all ingredients and mix well. Place in oiled casserole dish and bake in a 350° oven for 30 minutes.
Mix eggs, oil and sugar. Add 1 cup flour, salt and soda. Mix. Add zucchini and 2 cups flour. Beat well. Add vanilla. Pour into greased loaf pans. Bake 40 to 45 minutes. Can be frozen. Makes 2 loaves.
Spread bread slices with dressing. On 6 slices, lay 1/2 slice cheese; on top of that 2 slices corned beef, 2 teaspoons sauerkraut, then 1/2 slice of cheese. Top all with another slice of bread. Spread outside of bread with butter and grill until cheese is melted. Serves 6.
In a heavy saucepan, cook the apples, cranberries, sugar, apple cider, cinnamon stick and lemon zest over moderate heat, stirring frequently, until it looks like applesauce. Stir in butter. Serve warm or chilled. Makes 3 cups.
Boil chicken in salted water. Skin and debone chicken. Cook vermicelli in chicken broth until almost tender (not soft) and drain. Saute onion and bell pepper in margarine. Cut Velveeta into cubes and add to hot vermicelli. Mix vermicelli and other ingredients together. Spray casserole dish with Pam and pour in mixture. Top with Cheddar cheese. Bake at 350° until cheese melts. Serves 50 finicky eaters or 15 normal eaters or 8 people who are going on a diet Monday.
Must use mayonnaise. Do not substitute. Mix vegetables, onion and water chestnuts together. Add cheese and mayonnaise. Mix well and pour into a shallow greased baking dish. Crush crackers and mix with oleo and sprinkle on top of casserole. Bake 30 minutes at 350° or until bubbly.
Combine all ingredients in a 2-quart glass casserole. Cover with waxed paper. Cook in microwave for 3 minutes at High. Stir sauce once. Makes about 1 1/2 cups.
In a mixing bowl, stir together the sour cream, salt, mustard and pineapple syrup. Add cabbage and pineapple; mix thoroughly. Serve at once or chill for 1 hour. Serves 4.
Mix with a pastry blender the flour, butter and powdered sugar. Spread in 9 x 13-inch pan. Bake 25 minutes at 350°. Beat eggs and sugar together. Add baking powder, salt, vanilla, nuts, coconut and cherries. Spread over top of baked pastry. Bake 25 minutes. Cool and cut into bars.
Stir together in a skillet. Cook 10 minutes on low heat. Cool. Will thicken as cools.
Sprinkle flour over cake mix and add dry Jell-O, oil, water and thawed strawberries. Mix well with electric mixer. Add one egg at a time until all four have been added. Divide batter into two 9-inch cake pans. Bake at 350° for 35 minutes or until done.
Combine all ingredients; pour into pie shell. Bake for 50 to 60 minutes in a preheated 325° oven.
Combine oil, vinegar, garlic, scallions, salt and pepper; mix well. Trim beans and cook in boiling, salted water for about 20 minutes. Do not overcook. Drain well. Place warm beans in salad bowl. Pour dressing over warm beans. Add salami or cooked leftover ham and toss well. Serves 6 to 8.
Cut off tops of bell peppers, remove seeds and membrane. If needed, trim bottom of peppers so they stand upright. In a pan with enough boiling water to cover, blanch peppers 3 or 4 minutes. Remove peppers, drain and cool. In a large skillet add olive oil and saute onions until translucent. Remove and reserve onions. Brown ground beef and finely crumble. Add onions, crushed red peppers, worcestershire sauce and balsamic vinegar. Cook over low/medium heat for 5 minutes to blend flavors. Remove from heat and set aside. Add beef broth packet to 1 cup water and bring to a boil. Add rice, cover and remove from heat. Mix soup with 3/4 cup of water. Add 1/3 cup soup to rice/beef mixture and mix together. Place peppers in casserole dish and stuff with meat mixture. Add remaining soup and drizzle some on peppers. Cook peppers in 350 degree oven for 30-45 minutes. Cut peppers in half, if desired. Makes 2-4 servings.
Heat oven to 350°. In a medium bowl, combine cookie crumbs, 1/2 teaspoon espresso coffee powder, and melted butter; mix well. Reserve 1/4 cup of this mixture for the topping. Press remaining mixture in bottom of ungreased 8-inch square pan.
Combine. Bake at 400° for 20 to 25 minutes. Makes 12.
Combine all ingredients and mix well. Grease muffin pans with oil or spray. Fill muffin pans and cook for about 30 minutes in a 400° oven until brown.
Heat oven to 350°. Mix all ingredients except 2 tablespoons of the onions and red pepper until well blended. Spoon onto 9-inch pie plate or quiche dish. Bake 25 minutes. Sprinkle with remaining 2 tablespoons onions and red pepper before serving. Serve with assorted crackers. Makes 10 to 12 servings.
Preheat oven to 400°. In a large bowl, mix turkey, peas, corn, gravy, 2 tablespoons of the chives and the thyme. Turn into a shallow 2 1/2 to 3-quart baking dish; set aside.
Spray 9 x 12 Pyrex dish with Pam spray. Take one of the crescent dinner rolls and press it down in Pyrex dish. Mix cream cheese, sugar, egg and extract in bowl. (I melt cream cheese in microwave first.) Pour over crescent roll layer in dish. Take the 2nd crescent roll and lay over cream cheese mixture. The layers may overlap. Sprinkle cinnamon sugar over top. Bake at 350° for 20 to 25 minutes or until bottom layer gets slightly brown.
In large bowl, combine catsup, brown sugar and dry mustard. Remove 4 tablespoons of the mixture and reserve for topping. To remaining mixture, add Worcestershire sauce, garlic powder, onion powder, seasoned salt, pepper and egg; blend well. Stir in green pepper and Wheat Chex. Add ground beef; mix well. Shape into loaf in shallow pan. Bake at 350° for 65 minutes. Remove from oven and spread top with reserved catsup mixture. Bake an additional 15 minutes.
Combine 1/4 cup warm water, dry yeast and 1 teaspoon sugar. Put 1 pint warm water, 1/2 cup sugar, salt, beaten eggs and melted butter in a bowl. Add yeast mixture and add flour; mix as for light bread. Let rise once, punch down, put wet cloth over dough and store in refrigerator. Do not punch down anymore. Pinch off and make as desired rolls. Bake at 350° for 20 to 25 minutes.
Sprinkle yeast over warm water. Add sugar when yeast starts to bubble. Add oil, milk and soda; mix well. Add flour. Put into a large, covered bowl for a few hours or overnight. Stir slightly. Dip out with a spoon onto floured board; roll out and cut. Bake for 10 to 12 minutes at 450°, or until golden brown. Dough can be kept covered in refrigerator up to 10 days.
Mix sugar, water and syrup in deep pan. Bring to a boil. Cook to hard ball stage or 250°. Slowly pour over egg whites while beating with mixer. Beat until candy clings to spoon and loses most of its shine. Let cool.
Mix butter, sugar and salt until light. Add the beaten eggs, sour cream, soda, flour and vanilla. Mix thoroughly. Pour into muffin (paper-lined) tin and sprinkle with sugar and cinnamon or nutmeg, if you want. Fill each cup 1/2 full. Bake at 425° for 15 minutes.
Cream sugar and shortening. Add eggs, one at a time. Add milk and flour alternately. Add vanilla. Bake at 350° until test done. Use your favorite frosting.
Drain all fruits. Mix together Cool Whip, Jell-O and sour cream. Add drained fruits. Add nuts. Put in a 13 x 9-inch pan and chill.
Set oven control at broil. Place apricots in 8-inch ovenproof skillet or shallow baking dish. Sprinkle sugar and cashews on apricots; dot with butter. Broil with tops about 6 inches from heat until sugar and butter are melted and sauce is bubbly, about 2 minutes. Serve immediately on ice cream.
Cut flour, salt, baking powder and shortening with pastry cutter or dough hooks. Add milk and egg mixture until just mixed. Do not overmix, as this causes pie crust to become tough.
Flake mackerel. Add crumbs, milk, relish, eggs, salt and butter. Mix well. Pack into greased loaf pan. Set in shallow pan of hot water and bake at 350° for about 30 minutes. Mix white sauce.
Remove excess fat from steak, then score on both sides. Place all the ingredients in a shallow pan. Place steak in pan, then turn over. Marinate at least 3 hours or overnight, turning several times. Place steak in broiler 3 inches from heat. Broil each side 4 minutes. Slice thin across grain diagonally. Serve with Bearnaise Sauce.
Combine pineapple juice and juice cubes in blender. Blend until slushy. Makes 2 servings.
Cook the rice according to package directions with the vegetables added. Cut sausage in bite-size pieces. Add sausage, Saffrito beans and olives.
Cook pasta according to directions. Five minutes before pasta is cooked, add vegetables. While pasta cooks, mix sour cream and dip mix in a bowl. Drain pasta and add to sour cream. Mix well and sprinkle with cheese to taste.
Chop cranberries in food processor and add sugar. Let stand 1 hour. Chop peeled apples and add lemon juice. Dissolve the Jell-O in boiling water and let cool. Mix all ingredients and let stand overnight in refrigerator. Serves 6.
Mix cabbage and salt in bowl. Let stand 1 hour. Squeeze out water (if any). Add carrots and mango. Combine vinegar, water, sugar, celery seed and mustard seed. Boil 1 minute. Let cool and pour over slaw mixture. Put in containers.
Marinate shrimp in French Dressing overnight. Drain. Wrap each shrimp in half a slice of bacon and secure with wooden toothpick. Place on a rack over shallow pan and bake at 375° for 15 to 20 minutes or until bacon is crisp. Makes 8 servings.
Boil spaghetti; drain. Mix in the beaten eggs and Parmesan cheese. Line casserole dish or 9 x 13-inch pan with mixture.
Mix all ingredients together except for 1 cup pecans. Form into a ball and roll in remaining pecans. Chill for 1 hour before serving.
Combine all ingredients (only half of crackers). Melt butter. Crumble remaining crackers in butter; brown slightly. Pour over casserole. Bake	at 350° about 30 minutes (until lightly brown).
Boil sugar and water. Add pineapple, orange and lemon juices. Freeze in containers. Set out about 1 hour before time to use. Place in punch bowl; pour chilled ginger ale over punch. Small slices of lime and lemon can be frozen in mixture. Accent with mint.
Heat oven to 375°. Lightly grease 1 12 cup fluted tube an. Mix sugar and cinnamon in a 1 gallon plastic bag. Working with 1 can at a time, remove biscuits; separate and cut each one into 4 equal pieces. Coat with butter; add to bag with sugar mixture. Close bag and shake to coat. Gently press pieces into prepared pan. Repeat with remaining cans of biscuits.
Heat Cheez Whiz, chicken soup, cream cheese and 1/2 stick margarine together. Blend into hash brown potatoes, onion and green pepper. Place into buttered 9 x 13-inch pan or casserole. Crush corn flakes and mix with 1/2 stick margarine. Sprinkle on top. Bake at 325° for 45 minutes.
Cut meat into strips approximately 1/2-inch wide by 4-inches long. Roll in eggs. Mix dry ingredients together. Roll in dry ingredients. Fry in skillet with butter until browned.
Preheat oven to 400°. Place the swordfish in a glass baking dish. Combine water, lemon juice, bay leaf and thyme. Pour over the swordfish. Bake fish uncovered for 20 minutes. Remove fish from liquid and serve with the sauce. Yields 6 servings.
Cream sugar and margarine together. Add eggs and sour milk. Add dry ingredients which have been sifted. Pour into greased muffin tins. Bake at 350° for 25 to 30 minutes. For bread, bake 1 hour.
Use any hot roll recipe. Dough should not be too stiff. After dough has risen once, roll out and spread with margarine. Fold over and chill in refrigerator 30 minutes. Take out and repeat the process 2 more times. Roll out again and cut in pie shaped wedges. Starting at small point, roll up and put in greased pan not touching. Let rise again and bake in 375° oven until light brown. Bottom of rolls will brown quickly.
Mix all the ingredients well. Pour into 9-inch pie plate. Bake at 350° until golden brown.
Make vegetable broth by boiling about 2 to 3 quarts water. Add about 1/3 head cabbage, 5 to 6 celery stalks, 3 to 4 carrots, sliced lengthwise and broccoli. Boil about 1/2 hour. Broth may be kept in refrigerator a day or two before making soup.
Mix first 5 ingredients; add chicken. Cover and chill overnight, turning pieces occasionally. Broil or grill outdoors until chicken is fork-tender, basting with marinade.
Mix spaghetti sauce as per package directions, using tomato paste. Brown meat. Cook noodles until tender. Combine beaten eggs, cottage cheese and salt.
Cover the whole washed cucumbers in boiling water. Let stand overnight and then drain. Repeat this procedure for the next 3 days. On the 5th day, drain and slice each cucumber into 1/2-inch chunks. Combine the sugar and spices with the salt and vinegar; bring to a boil. When boiling, pour over cucumber slices. Let this mixture stand for 2 days. On the 3rd day, bring the mixture to boiling and then seal in hot jars. Makes 8 pints.
Mix cake as directed on box. Pour half of mixture into greased and floured 13 x 9-inch pan. Bake at 350° for 15 minutes or until toothpick inserted in center of cake comes out clean. Mix together 1/2	cup milk, butter and caramels; melt over low heat. Pour melted caramels over cake. On top of caramels, put nuts and chocolate chips. Pour remaining cake batter on top and bake at 250° for 20 minutes, then at 350° for 10 minutes	or until done. Cool.	Cut into squares. Serve with whipped cream, if desired.
Melt the butterscotch chips over hot water; stir in peanuts and raisins. Drop by teaspoonfuls on wax paper. Cool.
Melt butter in saucepan. Mix all soups and milk in butter. Spread rice on bottom of ungreased glass casserole. Pour half of soup mixture over rice and mix. Salt chicken lightly. Lay over rice. Pour remaining soup over chicken. Bake at 275° for 3 hours.
Melt oleo into saucepan. Add sugar, syrup and salt. Bring to boil, stirring constantly. Boil 5 minutes without stirring. Remove from the heat. Add soda and vanilla. Pour over popcorn and peanuts. Mix well and bake at 250° for 1 hour, stirring every 15 minutes. Pour out onto waxed paper or cookie sheets and cool completely. When cool, break apart and store in covered container.
Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in bowl. Add dry ingredients and margarine. Mix only until	flour is moistened. Stir in nuts. Bake in well-greased 9 x 5 x 3-inch loaf pan in oven (350°) for 65 minutes or until toothpick	inserted comes out clean. Cool 10 minutes, then remove from pan. Makes 1 loaf.
Cream butter and sugar; add spices and salt. Stir in syrup; add eggs, one at a time. Stir until well blended. Stir in oats. Pour into pie shell. Sprinkle pecans on top. Bake at 350° for 1 hour or until knife comes out clean.
Buy the cheapest brand of dill hamburger slices. Drain juice and fill jar with sugar. Let set until sugar dissolves, making a crisp, sweet chip. Add more sugar later if needed.
Dissolve Jell-O in hot water.	Add marshmallows. Stir until melted. Add cold	water.	Set in refrigerator and let congeal slightly. Add bananas, pineapple and pecans. Set in refrigerator and congeal.
Fry bacon; add carrots and stir. Fry 3 to 5 minutes. Add cabbage, salt, pepper and monosodium glutamate. Cover and cook 5 to 10 minutes, stirring occasionally. Add green pepper and onions. Stir and fry 2 to 3 minutes. Add corned beef and 2 tablespoons soy sauce. Serve over rice. Serves 4.
Blanch, cold-dip, peel and quarter tomatoes. Chop onions and peppers. Combine ingredients and cook mixture until it is thick. Seal immediately in clean, hot Ball jars.
Melt margarine in 9 x 13-inch (or smaller) pan. Sprinkle pretzels over margarine. Dissolve jello in hot juice and frozen strawberries. Let cool. Mix sugar and cream cheese. Add Cool Whip. Pour jello mixture over pretzels, then top with remaining mixture.
In large bowl, beat eggs and sugar until lemon in color. Add melted butter and lemon juice. Add yeast that was mixed with 1/2 cup warm milk and water. Add flour alternately and rest of milk and water until all used up (if dough is too sticky, add a bit of flour). Dough should be heavy enough to drop off spoon, but not runny. Let rise until double. Drop by tablespoon into oil (375°). Fry 2 to 3 minutes until dark brown in color so they are not raw inside. Sprinkle with powdered sugar when cool.
Blend together the flour, sugar and cocoa. Make a "well" in the center of the mixture. Dissolve the baking soda in the boiling water. In the "well", add the scoop of Crisco (about the size of a good egg) and pour the boiling water/baking soda mixture over the top. Blend thoroughly. Gently beat the egg and fold into the chocolate mixture. Bake at 450° for 25 minutes or when a toothpick inserted into the center comes out clean. Top with your favorite frosting and voila!!! Happy eating!
Spoon 1/4 cup ice cream into each of 8 (4 ounce) chilled parfait glasses. Freeze 30 minutes. Toast and chop almonds. Crush toffee bars. Layer 1/2 tablespoon each of almonds, candy and chocolate syrup. Repeat layers of ice cream, almonds, candy and chocolate. Cover and freeze until firm. Garnish each parfait with whipped cream and a cherry. Yields 8 parfaits.
Pour bouillon or stock in crock-pot. Cook onions slowly in large skillet in butter. Cover and let cook for about 15 minutes. Uncover and add sugar, salt and flour. Stir well. Add to stock. Cover and cook on low, 6 to 8 hours (high for 3 hours). Before serving, top with grated cheese.
Mix first 4 ingredients together. Taste for right sugar. Roll out each biscuit thin. Place fruit on half side. Fold over and seal with fork around edges. Fry in oil in heavy pan until browned on both sides.
Mix all ingredients. Spread 3 tablespoons mixture on a tortilla and roll up. Cut each into 3 parts; secure with a toothpick. Arrange on pie plate in a circle. Cook in microwave on High for 2 to 3 minutes until thoroughly heated and cheese is melted. Makes 36 pieces.
Cream shortening, sugar and eggs. Make a paste of food coloring and cocoa; add to mixture. Add salt, flour, buttermilk and vanilla. Mix in vinegar and soda but do not beat. Bake at 350° for 30 to 35 minutes.
Cut chicken into 1-inch pieces. In large skillet or wok, combine chicken, tomatoes, raisins and curry. Cook over medium heat, stirring frequently, 10 minutes or until chicken is tender. Stir in onions and apple. Bring to boil; reduce heat. Simmer, uncovered, 10 minutes or until sauce thickens. Serve over couscous, bulgur or rice.
Shred cake. Place in 9 x 13-inch dish. Prepare jello using package directions. Mix with thawed strawberries in bowl. Spread over cake. Chill, covered, until set. Cover with Cool Whip.
Sprinkle yeast over warm milk. Add sugar. Set aside to grow. In bowl, combine bread flour and salt. Add milk mixture and melted margarine, stirring to mix. Turn out on floured surface and knead hard for 8 minutes until smooth and elastic. Put into a greased bowl. Cover and let rise until dough is doubled. (An ovenproof bowl filled with hot water in oven along with the dough is a good place for the dough to rise. Put the oven on warm before placing the dough there. Turn oven off to let rise.)
Combine all ingredients. Bake at 400° for 30 to 40 minutes.