HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until the potatoes are very tender. Drain well. Add the butter, milk and salt; mash. Stir in Parmesan cheese.
Mix sugar and cocoa, then add shortening. Beat in one egg at a time. Add vanilla, flour, salt and nuts. Bake in a jelly roll pan, 17 x 11-inch, at 350° for 18 minutes. Remove from oven and cover with a 10 1/2 ounce package of miniature marshmallows. Bake for 2 more	minutes longer. Cool	and frost.
Dip pretzels in melted chocolate. Place on wax paper. Let set until chocolate hardens. To store, place in airtight container.
Cream butter and sugar until fluffy. Sift dry ingredients and add alternately with milk. Whip egg whites into soft peaks. Fold egg whites into batter. Add lemon flavoring. Pour into prepared tube pan. Bake at 350° for 1 hour or until tests done.
Heat oleo and milk. Add to corn, then add sugar, salt, pepper and eggs. Crumble saltine cracker crumbs and add to corn mixture. Bake at 350° for 45 minutes.
Saute chicken livers and onions in the salad oil. Add salt to	taste.	Put in blender to mush with 4 hard-boiled eggs. To moisten use a little oil you cooked with.
Combine flour, Crisco and salt and mix with hands or cut in with a knife. Add cream or water and mix until you have a dough mixture you can make into a ball. Take small balls, about what you would need for a single pie crust, and wrap in Ziploc bags and store in the freezer until you are ready to use them. You will have about 17 individual pie crusts.
Grind cranberries in food chopper. Add sugar and refrigerate overnight. Add marshmallows and apples. Mix with whipped cream. Garnish with green grapes.
You will also need a 6 or 9-inch clay pot (flowerpot; I used a plastic one)
In a large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into two 9 1/4 x 5 1/2 x 2-inch greased loaf pans. Bake at 350° for 65 minutes or until bread tests done with wooden picks. Cool in pans 10 minutes, then remove to cooling racks. Completely cool bread, then drizzle glaze over top and sides. Makes 2 loaves.
Bake crusts until light brown. Break into bite size pieces. Wash and slice strawberries and sweeten to taste. In a large glass bowl, alternate crust pieces and strawberries. Top with Cool Whip.
Add butter to milk; scald and stir until butter has melted. Combine yeast and warm water, stir in sugar. Set aside while combining other ingredients. Sift flour and salt, add eggs to milk mixture, beat in sifted flour, lemon rind and vanilla. Add yeast mixture. When smooth, place in greased bowl and cover with greased wax paper and set in refrigerator overnight. When ready to use, let stand at room temperature for 15 minutes. Roll 1/2 of dough in a circle, cut into pie shaped wedges and roll up starting in with wide end. Let rise. Bake at 375° for 12 minutes. Cool. Frost with powdered sugar, nuts and cherries.
Sift together the flour, soda and baking powder with salt to taste. Beat the eggs; add to flour. Add pepper to taste. Mix with the buttermilk. Add oysters and juice. Heat oil to 375°. Drop with long teaspoon; fry until brown.
Break or cut broccoli and cauliflower into bite-sized pieces. Add pecans, raisins, red onions and bacon.
Mix all together and chill. Serve with any kind of crackers as an appetizer or snack.
Preheat oven to 425°. Spray baking sheet with cooking spray. In large bowl, beat bananas, egg whites, oil and brown sugar. Add flour, oatmeal, baking powder, soda, nuts and spices. Mix well and let stand for 5 minutes. Scoop out a heaping tablespoon of dough onto baking sheet. Using a knife, round out doughnut hole in center of dough, then smooth outside edges of dough into round doughnut shape. Repeat until all dough is used. (If dough sticks to knife, spray with cooking spray or dip in water.) Sprinkle tops with a little sugar and cinnamon, mixed together. Bake 8 to 10 minutes. Makes 16 to 18.
Mix all ingredients except butter. Pour into unbaked pie shell; dot with butter. Bake at 350° for 45 to 55 minutes. Makes 8 servings.
Combine 1/3 cup soup, ground beef, bread crumbs, egg, salt and pepper in bowl; mix well. Shape into 6 oval patties. Brown patties in skillet; drain. Add remaining soup, catsup, Worcestershire sauce and mustard. Blend 1/4 cup water into flour until smooth. Stir into soup mixture. Cook, covered, over low heat for 20 minutes. This is a low-fat recipe.
In a pot, combine brown sugar and vinegar. Cook, stirring constantly, until heated. Stir in bacon. Remove from heat; mix well. Serve at once. Yields 1 1/4 cups.
Combine all ingredients and shape into walnut size ball; place meatballs in a single layer on waxed paper-lined cookie sheets. Freeze solid, store in freezer bags until ready to cook.
Cook over low heat and stir frequently to keep from scorching. Better when made the day before serving. This will serve 30.
Melt chocolate and butterscotch morsels in a double boiler over hot water. Mix in noodles and peanuts. Drop by teaspoonfuls onto waxed paper and chill. Serve when chilled thoroughly. Makes 3/4 dozen.
Mix and spread on flour tortillas and roll. Chill overnight and cut in slices. Serve with picante sauce.
Mix all ingredients and form into ball. Roll in pecans or coconut. Serve with cinnamon graham crackers. Very refreshing.
Steam or boil broccoli (do not over cook). Put rice, water, broccoli, cream of mushroom soup, onion and salt into baking pan. Mix ingredients lightly. Dot butter over the top and spread Cheese whiz evenly as possible over the top. Bake at 350° for 1 hour.
In a slow cooker, combine beef, water, tomatoes, bouillon, onion, parsley, salt, thyme and pepper. Cover and cook on low for 7 to 9 hours or until meat is tender. Add zucchini, cabbage, beans and macaroni; cook on high, covered, 30 to 45 minutes more or until the vegetables are tender. Sprinkle with Parmesan cheese, if desired.
Mix together the first 4 ingredients. Beat the next 3 ingredients with mixer until thickened. Sprinkle flour mixture over egg mixture. Using rubber spatula gently fold together. Bake 400° for 10 to 12 minutes in jelly roll pan lined with wax paper sprayed with cooking spray. Invert cake on powdered sugar sprinkled towel and roll up quickly. Cool completely on wire rack.
Cut sausage into 2 to 3-inch pieces. Simmer 1 hour and drain and rinse. Combine remaining ingredients and bring to a boil. Simmer 10 minutes. Let cool. Pour this mixture over cooled sausage and some chopped onion in a large glass jar. Keep in refrigerator.
Combine oats and water. Let cool. Combine vegetable oil, sugars, eggs and vanilla. Mix till smooth. Sift together: flour, salt, soda and cinnamon. Add to batter. Stir till well blended. Add nuts. Pour into greased and floured 8 x 10 inch pan. Bake at 350° for 30 minutes.
Beat eggs with milk and cream. Add bread crumbs and let stand 20 minutes. Add onion, walnuts and salt. Turn into buttered 1-quart baking dish and bake 30 minutes in a 350° oven.
Boil eggs. Mix deviled ham, salt, pepper and salad dressing together. After eggs are boiled, take 3 of them and chop up and put in mixture. Take the other 4 and slice up and arrange around the deviled ham mixture. You could also put lettuce under the eggs you have arranged on the side of the mixture.
Cream margarine or butter and mix with flour, sugar, egg yolks, sour cream, vanilla and salt. Spread mixture on greased cookie sheet with sides. Cover with the apples mixed in the sugar and cinnamon topping. Bake at 350° for 40 minutes. Cool. Cut into squares to serve.
In a pan, boil sweet potatoes until tender. Drain. Mash sweet potatoes, set aside.	In a mixing bowl combine eggs, sugar, salt, nutmeg, milk and margarine, mix well; add potatoes and blend until smooth. Pour into unbaked pie crust; bake at 450° for 10 minutes, reduce heat to 350° bake for 30 to 40 minutes.
Preheat oven to 400°. Cook ground meat and drain. Mix taco seasoning into ground beef following directions on package. Using a 9 x 13-inch glass baking dish, layer tortilla chips on bottom. Sprinkle 1/2 ground beef on top of chips, 1/2 olives, scallions and jalapenos on top of ground beef. Sprinkle 1/2 of Cheddar cheese. Repeat for second layer. Bake in oven 15 minutes or until cheese is melted and nachos are heated through. Serve hot. Have salsa and sour cream for dipping.
Saute onions in butter in large pan for 15 minutes or until golden brown. Add bouillon, Worcestershire sauce, Tabasco, Kitchen Bouquet, pepper and salt if needed. Bring to a boil. Reduce heat and simmer for 4 hours. Pour into crocks; top with toast and Mozzarella cheese. Put under broiler to melt cheese.
Cook shells according to directions on box; drain. Add to meat sauce. Add 1/4 pound Mozzarella cheese. Add 1 cup Parmesan cheese. Add 1 stick pepperoni sliced into quarters. Put in 13 x 9-inch pan. Sprinkle with 1/4 pound remaining Mozzarella cheese and bake at 350° for 1/2 hour.
Cook the broccoli, seasoning as desired with salt and pepper. Drain. (Personally, the mushroom soup has enough seasoning so you don't have to add salt and pepper. However, you may want to.)
Melt 1/2 stick margarine. Stir in 1 cup crushed Ritz crackers. Put in pie plate. In frying pan, melt 2 tablespoons margarine and put in 2 cups of sliced Vidalia onions. Saute until soft. Pour in pie shell. Mix milk, eggs, salt and pepper and pour on top of onions. Sprinkle 1 cup grated sharp cheese on top and sprinkle with paprika. Bake at 350° for 30 minutes.
Brown hamburger meat and put in crock-pot. Add all other ingredients and cook all day! Taste is similar to chili.
Use a 13 x 9-inch baking dish. Line pan with crushed pineapple. Add berries. Pour dry cake mix on that. Pour butter next and last, nuts. Bake at 350° for 45 minutes.
Mix lemon juice and milk. Add Cool Whip until thoroughly mixed. Add 2 drops each food coloring. Before removing from mixer, add oranges and pecans. Pour into pie crusts. Chill. Can be frozen.
Sift dry ingredients. Stir in nuts and dates. Mix eggs well. Spread in greased 15 x 10 x 19-inch pan. Bake at 370° for 20 minutes. Cut into squares while warm and roll in powdered sugar.
Combine mayonnaise, flour, eggs and milk. Add cheeses and tuna fish. Pour mixture into pie shell and bake in a 350° oven for 40 to 45 minutes.
Mix together sugar, egg, milk, and margarine. Stir in flour and baking powder. Pour cherries in greased 9 inch square pan. Spread batter over cherries. Bake at 350 degree for 30 minutes. Makes about six servings.
Cook broccoli and onion together for 5 minutes. In saucepan, melt butter or margarine and mix in flour, salt, pepper and milk. Cook and stir until bubbly. Blend in cream cheese until smooth. Place broccoli and onion mix in 1 1/2-quart casserole dish. Pour cream cheese mixture on top of broccoli. Sprinkle grated cheese on top. Bake in preheated 350° oven for 30 to 35 minutes. (This is my favorite of all broccoli casseroles.)
In a poaching pan or a large	shallow pan, put enough water and white wine (half and half) to cover the fish. Add salt to taste, peppercorns, bay leaf, onion and thyme or dill. Bring the liquid to a boil for 10 to 15 minutes. Add the fish and enough white wine	to cover them, if necessary. Poach gently. Simmer; do not boil, until done. Cooking should take only approximately 5 minutes.
Chop all vegetables up. Put spices in cheesecloth and tie well, so they don't spill in pickle. Put vegetables, vinegar, water, sugar and spices in kettle. Cook until well done. Remove spice bag. Put in pint jars and process in boiling water bath 5 minutes.
Cook carrots in the water with 1 1/2 teaspoons salt; drain. Combine sugar, cornstarch, 1/4 teaspoon salt, ginger and orange juice in a saucepan. Cook until thickened. Stir in butter. Pour over cooked carrots and heat through. Serves 4.
Mix together onion and cream cheese and put in 8-inch pie plate, spreading evenly. Pour cocktail sauce over this and spread. Top with mini shrimp. Chill well before serving with crackers.
Peel and slice apples. Sprinkle with cinnamon and 4 tablespoons sugar; set aside. In large bowl, mix 2 cups sugar and oil. Add eggs, vanilla and juice of orange. Mix together. Add flour and baking powder. Mix thoroughly. Put 1/2 of batter in greased tube pan (not Bundt pan) and add 1/2 of apple mixture. Cover with remaining batter and top with rest of apples. Bake at 350° for 1 hour and 15 minutes.
Sift together the flour, salt, sugar and cocoa. Cream together the shortening, buttermilk and eggs. Add flour mixture. Mix soda and baking powder in water. Add this and vanilla to batter. Bake in 3 layers at 350° until done.
Pour drinks into 4-quart ice cream churn. Mix condensed milk and pineapple into the drinks. Churn as directed on your ice cream churn.
Spread Cranberries in a well greased 10-inch Pie Plate. Sprinkle with Sugar and Nuts. In a separate bowl beat eggs: gradually beat in 1 c. Sugar. Add Flour, Butter and Shortening, beating well. Pour mixture over Cranberries and bake at 325 degrees for 1 hour. Good served warm or cold with Vanilla Ice Cream.
Slice eggplant 1/2-inch thick after removing skin. Dice to make 5 cups. Melt 3 tablespoons butter in skillet and saute the eggplant slowly for 5 minutes. Place in casserole with alternate layers of sliced onions, diced tomatoes and cheese (saving 1/4 cup for to). Season each layer. Top with crumb which have been mixed with remaining cheese and dot with remaining butter. Bake in oven at 375° until vegetables are tender and surface nicely browned, about 35 to 40 minutes. Makes 5 generous servings.
Mix all together and drop about 2 inches apart on greased cookie sheet. Bake at 350° for 8 minutes. Top each with marshmallow half, cut side down. Continue baking until softened. Cool and frost.
Allow cheese to reach room temperature; then beat until creamy and blend in mayonnaise. Add remaining ingredients except heavy cream. Whip cream until stiff and carefully fold into fruit mixture. Spoon into 13 x 9-inch glass dish. Freeze overnight.
Layer Doritos, 1/2 of chicken, small amount of green pepper and onion, can of cream of chicken soup mixed with 1/3 can milk to make creamier, 1/3 of cheese, then more Doritos, rest of chicken, green pepper and onion, can of cream of mushroom soup mixed with 1/3 can milk to make creamier, 1/2 of remaining cheese, then more Doritos, Ro-Tel tomatoes poured over top and add the last of the cheese. Bake 45 minutes at 350°.
Mix cream cheese, vanilla and sugar on medium speed. Blend in eggs. Stir in chocolate chips. Pour batter in graham cracker crust and bake at 350° for 40 minutes. Cool.
Cook chicken until tender. Salt and pepper to taste. Remove chicken from bone. Combine soups and 2 cups chicken broth. Bring to a boil. Add rice and chicken. Pour into a covered casserole dish and bake at 350° for about 20 minutes.
Fold ingredients together and spoon into 1 pint cartons. Place in the freezer.
Put vegetables in large pot; cover with stock and boil. Add spices. Simmer, covered, until vegetables are tender. Remove bay leaf. Blend with hand blender until pureed or smooth. Saute mushrooms in butter. Add scallops and wine and cook 1 minute. Stir in cream, mixed with egg. Add to pureed vegetables and broth. Heat through and serve with sprinkling of parsley.
Bring rice to a boil in milk. Add sugar and salt. While heating, beat eggs and vanilla together. Put hot milk mixture in a 2-quart bowl, add eggs and raisins. Set bowl in shallow pan of water. Bake 1 hour at 325°, stirring after each 15 minutes, the last 15 minutes with butter and sprinkle with cinnamon and nutmeg.
Mix in top of double boiler the sugar, oleo, water and bourbon. Put over boiling water. Mix pecans and crumbs to taste. Using 2 forks, dip cake pieces in bourbon mixture. Allow excess to drip back into pan. Roll quickly in crumb mixture in small bowl. Place on rack to dry. Store in dry tins. (Sometimes one runs out of either of the mixes, but remixing takes little time.)
Mix all ingredients well. Spoon onto English muffin halves. Broil or bake at 350° until bubbly.
Combine all ingredients in a 1 1/2-quart casserole dish. Bake at 325° for 25 minutes until top is golden and cheese is bubbly. Serve with taco chips or crackers.
Preheat oven to 325°. Combine muffin mix and butter. Pat into an ungreased 8-inch square pan and bake 10 to 12 minutes. Beat softened cream cheese and sugar until smooth. Stir in whipped cream. Spread over cooled crust. Top with strawberries. Freeze until firm. Thaw 10 minutes before serving.
Brown beef with the onion. Drain and add chilies, taco sauce and tomato sauce. Simmer, in saucepan, heat soups and milk over low heat. Add to meat when heated well. Cut tortillas in strips and layer with cheese and meat mixture in greased casserole dish. End with cheese. Bake at 375° for 30 minutes. Serves 8.
Dissolve yeast in warm water. Add all ingredients and mix well. Pour into greased muffin tins. Bake 15 to 20 minutes on 425°. Makes 2 dozen.
Separate eggs and beat whites until foamy. Gradually add 1 cup sugar and beat until thick. Beat yolks and 1 cup sugar. Add Eagle Brand milk. Cut up pecans and brown in butter, stirring constantly. Add brown sugar; mix egg mixture together and add pecans. Stir well or beat mixture thoroughly. Pour into freezer and fill with milk. Makes 1 gallon.
Sprinkle yeast on water; stir in margarine. Add 2 cups of flour and salt. Beat well. Stir in remaining flour. Knead for 5 minutes until elastic. Let double. Cover with your favorite sauce and pizza fixings.
Bring vinegar, water, garlic and hot pepper to boil and put salt in each pint on top. Pack okra in jars.
Brown and drain ground beef along with onions. Add remaining ingredients, including the juices. Cook in crockpot about 1 hour, or until flavors blend. Garnish with taco chips, cheese and sour cream.
Melt caramels in double boiler or microwave. Stir in cream cheese until smooth. Serve with fresh apple slices.
Add all dry ingredients, eggs, oil and vanilla. Mix until smooth. Add pecans, coconut, carrots and pineapple. Grease two 9-inch pan (no flour). Bake at 350° for 35 minutes. Frost with Cream Cheese Frosting.
Make up 3 cups mashed potatoes and set aside. Fry the sausage; drain well. Wash the sauerkraut and let it drain. In a large deep dish pie pan, pat 1/2 the mashed potatoes about 1/4-inch thick on the bottom and sides. Layer 1/2 of the sauerkraut, sausage, cheese and make a second layer using the remaining sauerkraut, sausage and cheese. Using the rest of the mashed potatoes, pat a crust on top and pinch the ends together. Rub the dash of butter on the top and sprinkle pepper lightly on the top. Bake at 350° for 8 to 10 minutes or until the top turns a golden brown.
Combine all ingredients and put on the stove. Bring to a boil for 5 full minutes. Stir constantly. Add 1/2 teaspoon of baking soda while you are stirring all of the ingredients. Do not add until all has been mixed together.
In large pot of boiling salted water, cook pasta to desired doneness; drain and cool by rinsing in cold water, then drain again. In large bowl, mix together all remaining ingredients thoroughly but gently; add pasta and toss. Serve or refrigerate until ready to serve (best served at room temperature).
Brown meat, green pepper and onion. Add soup, water, spaghetti sauce, mushrooms and spices to taste. Simmer. Cook spaghetti and drain. Add mixture and mix well. Pour half in 9 x 13-inch pan and top with sliced cheese. Top with remaining spaghetti. Sprinkle with Parmesan. Bake at 350° for 30 to 45 minutes.
Fry bacon and sausage. Drain well. Combine meats and cheese. Spread in pie shell. Sprinkle with onions and lay on green peppers. Beat eggs and milk. Pour over pie. Bake at 350° for approximately 55 to 60 minutes.
Mix together sugar, buttermilk and soda. Cook until it makes a soft ball in cool water or until it reaches 236° on a candy thermometer. Then add vanilla and pecans. Mix. Drop from a tablespoon on waxed paper. Work fast as possible as it cools fast and the last ones will not be smooth. Cook in large pan as the buttermilk and soda foams up and is likely to boil over.
Preheat oven to 350°. Grease a 10 x 15-inch jelly-roll pan. To prepare cookie base: In a large mixing bowl beat butter, brown sugar, vanilla and salt until light and fluffy. Stir in flour 1/2 cup at a time, blending well after each addition. Spread evenly in prepared pan. Cover solidly with rows of pecan halves. Bake 18 to 22 minutes, or until golden brown. Cool in pan on rack.
In a bowl, combine peanut butter, corn syrup, sugar and coconut until blended. Stir in cereal. Shape into 1 1/2-inch balls. In small saucepan over medium heat, melt chocolate chips and shortening. Dip balls halfway into chocolate; place on wax paper-lined baking sheets to harden. Yield: 2 1/2 dozen.
Boil raccoon until tender, about 2 hours. Remove from liquid and drain. Put in a rectangular baking dish and season well with salt and pepper.
Combine first 3 ingredients and blend well. Set aside. Combine beef with egg, bread crumbs, onion, salt, pepper and 1/4 cup of the soup mixture. Shape into 6 patties. Brown patties in skillet. Drain drippings from pan. Combine remaining soup mixture and 1/2 cup water and pour over patties. Simmer over low heat for 20 minutes, stirring occasionally.
Cook macaroni, drain and rinse with cold water. For dressing, mix salad dressing, sour cream, milk, relish and salt. Toss dressing with macaroni mixture. Cover and chill for 4 to 24 hours. Stir in additional milk, if necessary.
Scald milk. Dissolve salt and sugar in the milk. Add the oil and cool to lukewarm. Dissolve the yeast in 1/2 cup of lukewarm water. Mix the yeast and water mixture with the milk mixture. Add lightly beaten eggs. Add half of flour and beat. Add the remaining half of the flour and knead. Let rise until it's doubled. Then shape into rolls and let rise again. Bake at 350° for 20 to 30 minutes.
Peel and cube potatoes; boil until done (approximately 25 minutes). Boil eggs with potatoes. Remove eggs to cool. Drain potatoes. Add ingredients, one at a time as listed and mix with fork. (Don't mash potatoes.) Peel and chop eggs; stir in. Best if served hot, but it is good refrigerated, too.
Drain oranges, reserving syrup; add enough water to syrup to make 2 cups liquid. Place liquid in saucepan; bring to boil. Remove from heat; stir in gelatin. Add sherbet, stirring until dissolved. Chill until thick. Stir in oranges. Pour into a 2 quart ring mold; chill until firm. Wrap in moisture proof paper; freeze. Unwrap and thaw in refrigerator.
Thoroughly mix together the ham, bacon, chili sauce and relish. Mixing by hand is easiest. Butter the insides, top and bottom of the buns. Place a slice of cheese in each bun. Fill buns with ham mixture. Wrap each sandwich in foil. Heat sandwiches in a 250° oven for 30 minutes. (Sandwiches can be made ahead and refrigerated. Increase heating time if refrigerated.)
Mix all ingredients, except nuts. When mixture is blended well. Fold in nuts. Pour into baking pan, 13 x 9-inch, and bake at 350° for 60 minutes. Check after 45 minutes.
Saute vegetables for 5 minutes. Drain and cool. Add mayonnaise. Butter a casserole dish. Layer buttered croutons and mushroom mixture. Cover with soup. Bake at 350° for 50 minutes. Top with grated cheese the last 15 minutes of baking.
In a large saucepan, over medium heat, add the olive oil. When the oil is hot, add the onions, garlic, crushed bay leaf and crushed red pepper. Season with salt. Saute until slightly caramelized, about 6 to 8 minutes. Stir in the stock. Bring the liquid up to a boil, then reduce to a simmer and simmer for 40 minutes. Turn the heat up and whisk in the bread and cream. Continue whisking until the bread has dissolved into the soup, about 10 minutes. With a handheld blender, puree the soup until smooth. Whisk in the Parmigiana-Reggiano cheese. Season with salt and pepper. Ladle into individual soup bowls and serve. Garnish with parsley. Yield: 6 to 8 servings.