HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pierce potatoes and place on a paper towel in oven in a circle about 1-inch apart. Cook on High (maximum power) 12 to 16 minutes. Potatoes may feel firm when done; let stand to soften. Do not overcook, as potatoes will dehydrate. Remove 1/4-inch horizontal slice from top of each potato. Using teaspoon, remove centers to a mixing bowl. (Leave shells intact.) Add sour cream, salt and pepper to potato pulp and beat vigorously until smooth. Divide mixture evenly in shells, mounding if necessary. Place potatoes in circle on microproof plate. Cook on High (maximum power) for 4 minutes. Sprinkle with paprika. Makes 4 servings. Total cooking time: 16 to 20 minutes.
Mix all together. Bake in a 10-inch skillet. Bake at 400° for about 20 minutes.
Mix can of soup with chicken stock in saucepan over heat until it reaches a boil.	Add cut up chicken pieces. Pour into a baking dish. Melt margarine; add flour and buttermilk; mix well.	Pour over chicken mixture. Bake at 350° for 30 to 35 minutes.
Layer this twice (beginning with broccoli) in a 9 x 9-inch pan, sprayed with Pam. Dot each layer of the cracker crumbs with 1/2 stick butter. Bake at 350° for 30 minutes.
Mix flour, margarine and powdered sugar. Press in 9 x 9 x 2-inch pan. Bake at 350° for 10 minutes. Beat eggs; stir in remaining ingredients. Spread over baked layer. Bake until golden brown, 25 to 30 minutes; cool. Cut into bars 1 x 2-inches.
Cut biscuits into fourths. Put into a bag with white sugar and cinnamon; shake well. Layer biscuits, nuts and cream cheese (if desired), in alternating layers, in a nonstick Bundt pan.
In a heavy kettle, bring sugar and milk to a boil after mixing well. Let boil to soft ball stage (about 5 minutes). Do not stir. Remove from heat; add marshmallow and creamy peanut butter. Can add vanilla (optional). Mix well and pour into a buttered 8 x 8-inch pan.
Cook macaroni in water. Fry hamburger, onion and green pepper until done. Add all other ingredients except macaroni and let simmer on low heat for 1 hour. Then add macaroni and cook about 15 minutes longer. Good with crackers or cornbread and green salad.
Melt butter in a 9-inch cast-iron skillet. Add brown sugar and pecans; stir well. Drain pineapple, reserving 1/4 cup plus 1 tablespoon pineapple juice; set juice aside. Arrange pineapple slices in a single layer over brown sugar mixture; set skillet aside. Place cherries in center of each pineapple slice. Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Combine flour, baking powder and salt; add dry mixture to yolk mixture. Stir in reserved pineapple juice. Beat egg whites (at room temperature) until stiff peaks form; fold egg whites into batter. Spoon batter evenly over pineapple slices. Bake at 350° for 40 to 45 minutes.
Mix all ingredients well. Form into small balls. Chill 3 to 4 hours before serving. Makes about 2 dozen. Double recipe and form into one large ball. Roll in chopped nuts and serve with crackers.
Cut biscuits in fourths. In a bowl, mix sugar and cinnamon together. Roll biscuits in mix, layer one row at a time in pan. Then sprinkle cinnamon on top. Repeat until all biscuits are done. Use 1/2 cup butter or oleo to cover biscuits. Bake at 350° for 30 to 40 minutes.
Lightly grease 10 inch pie plate. Fry bacon and crumble. Beat remaining ingredients until smooth. Pour in pie plate. Bake at 400° for 30 minutes.
Place half of strawberries in a bowl. Sprinkle with half of sugar. Repeat layers. Cover and chill 8 hours.
Mash potatoes, then combine potatoes, cream cheese, sour cream and onion powder. Whip and mash until fluffy. Add small amount of milk, if needed. Spread in buttered 13 x 9-inch pan. Refrigerate or freeze until needed. When ready to bake, drizzle melted margarine over top and sprinkle with paprika. Bake at 350° for 1 hour. Serves 12.
Cut chicken breast halves into 1-inch chunks. Peel and cut potatoes into 1/2-inch pieces. Dice onion. In a 12-inch, high rim frying pan, over medium heat in hot salad oil, cook chicken, stirring frequently until tender and it loses its pink color. Remove with slotted spoon to plate. Preheat oven to 425°.
Start heating oven to 400°. Sift the flour with baking soda. Mix shortening, brown sugar, salt, cinnamon, cloves, nutmeg and egg until well blended. Stir in half of flour mixture, then nuts, apple and raisins. Blend in apple juice, then remaining flour mixture. Onto greased cookie sheet, drop rounded tablespoonfuls of dough 2 inches apart. Bake 11 to 14 minutes or until done. While cookies are still hot, spread thinly with Vanilla Glaze. Makes about 3 1/2 dozen cookies.
Mix all ingredients in a glass bowl. Cover and refrigerate at least 2 hours. Serve with tortilla chips.
Saute onion in butter until tender, about 5 minutes; set aside. Cook bacon until crispy; drain well. In a large bowl, combine cornbread, bacon in bits, salt, baking soda and pepper. Add milk to beaten eggs. Mix well. Gradually add buttermilk mixture and onions to cornbread mixture stirring constantly. Pour into a greased 3/4 x 7 x 1 1/2-inch oblong pan. Bake in 425° oven for 20 minutes. Cut and serve.
Rinse chickens with water and dry. Sprinkle with salt, pepper and enough flour to stick lightly. In large skillet or electric frying pan, brown half the chicken at a time in hot oil. Remove from skillet. Add onions and curry to oil left in skillet and cook only until tender, not brown. Add chopped apples, tomato juice plus water, raisins, 1/2 teaspoon salt, sugar and soup. Return chicken to skillet. Cook, covered, on low heat for about 40 minutes or until chicken is tender. Remove chicken to serving platter. Serve sauce left in pan over chicken and rice. Serves 8. May be served with condiments such as chopped peanuts, coconut, crumbled cooked bacon, sieved hard-cooked egg, finely chopped onion or chives.
Dice potatoes (enough to feed everybody you are serving). Boil potatoes until done. In a frying pan, combine grease, flour and water. This makes a pan of light brown gravy. Mix corned beef hash with gravy. Add onions. Add steak sauce, enough to give flavor. Let simmer a few minutes. Drain potatoes. Pour gravy mix with corned beef hash over potatoes. Add water, if needed, to cover potatoes. Let simmer together a few minutes. Serve over bread. Two pieces of bread smothered with hash and potatoes is one serving.
Chill a large can of Pet milk (make sure it shakes thick, but not frozen). In a 9 x 13-inch pan, use 1 package graham cracker crumbs and 1 stick margarine (melted). Mix together well. Use the back of the spoon and press in corners and up on the sides of the pan. It falls down sometimes, but keep going, it will stay up. Place in refrigerator to set.
Preheat oven to 350°. Sift all dry ingredients together in large mixing bowl. Add eggs, oil and flavoring, beating constantly. Fold in nuts and apples; blend well. Bake in large sheet pan greased and floured well in 350° oven about 45 minutes or until done in center.
Heat milk, water and 1/4 cup butter in saucepan until very warm (120° to 130°). Stir together 3 cups flour, sugar, salt and yeast in large mixing bowl. Gradually add warm liquid mixture to dry ingredients and beat with electric mixer on high for 2 minutes, scraping bowl occasionally. Add enough remaining flour to make a soft dough. Turn out onto floured board or pastry cloth. Cover dough with bowl and let rest for 10 minutes. Knead just until smooth, about 3 minutes. Place dough in a large greased bowl, turn once to grease top. Cover and let rise in warm draft-free area until doubled in bulk, about 45 minutes. Punch dough down. Shape into rolls, as desired. Place on pans. Cover and let rise in warm draft-free area until doubled in bulk, about 45 minutes. Preheat oven to 350°. Bake for 15 to 20 minutes or until golden brown. Remove from pans; place on wire racks. Brush with melted butter. Serve hot. Makes about 24 rolls.
In a medium saucepan, cook turnips, covered, in a small amount of boiling salted water for 4 minutes; add zucchini and onion. Continue cooking 3 minutes more; drain. In a large mixing bowl combine turnips, zucchini, onion, tomatoes, broccoli, cauliflower, 6 tablespoons of the butter or margarine, wine, Worcestershire sauce, garlic powder, salt and pepper. Turn into a 12 x 7 1/2 x 2-inch baking dish. Toss the crackers with the remaining butter; sprinkle over vegetables. Bake in 350° oven for 40 minutes. Sprinkle with cheese and bake 5 minutes more or until cheese is melted. Serve with a slotted spoon. Serves 8 to 10.
Cut steak into serving pieces and season with salt and pepper. Coat each piece with flour and brown in a small amount of oil. Remove each piece once browned. Once all are browned, add steak sauce to the crumbs left in oil and mix well. Add chopped onion and bell pepper and wilt every so slightly. Add the can of tomatoes and stir well. Place steak back in pot (may have to stack on top of each other) and try to push some pieces down into gravy. Cover and cook in a 300° oven for 2 hours. Remove from oven and take meat out of gravy. Add water if more gravy is needed. To thicken, add 1 tablespoon of cornstarch to water before adding to mixture. Heat on high on stove top and serve over rice. Yum! Yum!
Combine brown sugar, nuts, flour, cinnamon and melted butter. Set aside. Sift dry ingredients into bowl and cut in shortening. Combine egg and milk and add to flour mixture. Stir just until moistened. In greased muffin tins, spoon small amount of batter. Add a layer of nut mixture. Add more batter and top with nut mixture. Repeat until 2/3 full. Bake at 375° for 20 minutes. Makes 1 dozen.
Rub the catfish well with salt and cayenne pepper. Set aside. Lightly beat egg whites until foamy. Blend together the beaten egg whites with the cornstarch.
Boil eggs, peel and cool. Cut eggs in half to be filled. Serve yolks to add to mixture for filling. Mix balance of ingredients for filling. Stuff eggs. Keep refrigerated. Serve on a platter. Great for parties!
Cook broccoli and cauliflower using package directions. Drain. Saute onion in butter in saucepan. Add rice, broccoli, cauliflower, mushrooms, cheese soup and milk. Mix well. Spoon into buttered 2-quart baking dish. Bake at 350° for 30 minutes. Yields 6 servings.
Preheat oven to 350°. Brown turkey, onion, green pepper and garlic over medium-high heat. Drain fat; add spaghetti sauce and cool.
Dissolve gelatin and marshmallows in boiling water, stirring until dissolved. Cool until thick. Fold in pineapple, cottage cheese, pecans and whipped cream. Chill until firm. Serve squares on lettuce leaves. Yield: 10 servings.
Mix stuffing mix with margarine; set aside. Place zucchini and onion in pot with enough water to cover. Boil 5 minutes; drain and cool. Mix zucchini and onion with soup, carrots and sour cream. Place half of stuffing in 9 x 13-inch baking dish. Pour zucchini mixture in and cover with remaining stuffing mixture. Bake at 350° for 25 to 35 minutes. Cover with foil until last 10 minutes.
Divide crescent roll dough into 4 rectangles. Divide 1 pound of uncooked sausage into 4 parts. Spread sausage evenly onto the 4 dough rectangles. Roll up each rectangle (like a jelly roll) and slice. Gently flatten slices with hand and place on cookie sheet. Bake at 350° until done. Excellent for breakfast, a snack or hors d'oeuvres.
Trim off fat; cut meat with the grain 1/8 to 1/4-inch thick in strips as long as possible. Partially frozen meat is easier to cut. Combine all other ingredients in bowl; stir until dissolved. Pour over meat strips; cover tightly and marinate overnight. Remove from sauce. Arrange strips close together, but do not overlap, on rack. We hang them on the rack by paper clips. Make sure to put tinfoil in bottom of oven. Bake in a 150° oven for 7 hours.
Sift together flour, baking powder, salt and sugar. Cut in butter until particles are fine. Add slightly beaten egg, cream and vanilla. Blend thoroughly. Dough may be chilled if desired. (I always do.) Cut into desired shapes. Place on ungreased cookie sheet. Sprinkle with colored sugar. Bake in 325° oven 5 to 8 minutes until delicately browned.
Cook ground beef and sausage; drain. Add Velveeta cheese. Mix with Worcestershire sauce, salt, pepper, garlic powder and oregano. Spread on party rye. Put on cookie sheet. Stick in freezer. (Once frozen, put into bags.) When you remove from freezer, bake 15 minutes at 325°.
In large saucepan, saute onion and garlic in oil. Add the tomatoes, tomato paste, water, sugar, salt and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, for 20 - 30 minutes or until thickened. Serve with mozzarella cheese sticks or cheese bread sticks.
Grind or chop vegetables (I use food processor). Sprinkle with salt. Let stand overnight or 6 to 8 hours. Drain and rinse well with cold water. Drain well, then combine sugar, water, vinegar and spices. Pour over vegetables. Heat to boiling and boil for 3 minutes. Seal in jars. Process in hot water bath for 5 minutes after water begins to boil.
Mix cocoa, sugar and small amount of milk together until all is dissolved. Add corn syrup and balance of milk. Boil slowly for 12 minutes. Stir to prevent burning. Makes 1 pint.
Line 9-inch pie pan with 1 crust. Combine remaining ingredients. Pour into pie pan and top with second crust. Seal and crimp edges. Slit top crust. Bake at 375° for 45 to 50 minutes or until golden brown.
Combine all ingredients in a deep 3-quart casserole. Heat covered on simmer for 25 minutes or tender. Let stand covered 10 minutes. Pour rice into colander and rinse with hot water.
Cut beef into thin strips. Heat oil in skillet over high heat. Add beef. Stir fry 2-3 minutes, until brown. Drain. Stir in salsa, ketchup, brown sugar and mustard. Cook 1-2 minutes, stirring constantly until hot. Spoon into tortillas. Top with lettuce, tomatoes, and sour cream.
Steam chicken until tender. Debone and cut into bite-size pieces. Mix with remainder of ingredients except crumbs. Turn chicken mixture into greased two-quart casserole. Top with buttered crumbs or chips. Sprinkle with paprika. Bake uncovered in moderate oven (350°) until bubbly, about 30 minutes. Makes 6 to 8 servings.
Mix in order given. Roll in balls. Flatten with a glass dipped in sugar. Bake 8 to 10 minutes at 375° on ungreased cookie sheets.
Prepare macaroni as directed. While macaroni cooks, in separate bowl, mix beaten egg, 2 to 3 cups milk and seasonings. (You add more or less milk, depending on how dry or wet you like macaroni.)
Combine water and sugar. Boil 3 or 4 minutes. Pour over tea bags and mint. Cover and leave for 5 minutes. Strain tea. Add lemon juice.
Heat oven to 375°. Grease 12 x 7 1/2 x 2-inch baking dish. Cook and stir ground beef and onion in skillet until beef is brown; drain. Stir in seasoning mix, tomato sauce, beans, chili and olives. Mix baking mix, corn meal, milk, egg and oil until moistened; beat vigorously 30 seconds. Spread in dish. Spoon beef mixture over dough. Mix the remaining ingredients; spoon over beef mixture. Bake 30 minutes; let stand 10 minutes before cutting. Makes 6 to 8 servings.
Heat saucepan and add 1/2 butter; cut chicken in halves and flour with salt, pepper and garlic (mashed). Saute in butter until light brown on both sides; remove to plate. Add remaining butter and saute mushrooms 2 to 3 minutes. Add wine and reduce by one half. Add bouillon; reduce slightly. Add chicken; cook until sauce thickens. Add parsley.
Trim carrots and boil in the usual way. Prepare curry sauce as follows. Melt fat in saucepan; add onion (chopped) and fry a few minutes. Add curry powder and flour and fry, stirring from time to time, for a few minutes longer. Stir in stock or water and when boiling, season to taste. Simmer gently about 30 minutes. Add cooked carrots to curry sauce in saucepan and cook 20 to 30 minutes. Serve with a garnish of cooked rice. (GF)
Put drained spinach in buttered casserole. Add water chestnuts, sour cream and soup. Salt and pepper and mix. Cover with cheese. Bake at 350° for 30 minutes.
Place beans and ingredients in Dutch oven or large boiler. Cover with water. Cook 2 hours or until tender. Remove cover and boil on medium-high to reduce liquid, if desired.
Saute onions, leek and potatoes in butter over medium heat for 8 to 10 minutes. Add stock and bring to a boil. Simmer 20 minutes. Puree potato-leek mixture in blender. Adjust seasoning with salt and pepper. Add half and half. Return to heat and heat through. Makes 6 servings.
Burn 1/2 cup sugar in steel skillet to a deep brown. Add water and shake well until all sugar is dissolved. Cool. Cream shortening and sugar. Add beaten egg yolks. Add milk with flour that has been sifted 3 times with baking powder and soda. Stir in burnt sugar liquid. Then fold in beaten egg whites. Bake in 3 layers at 350° until done. Frost with caramel icing.
Simmer about 15 minutes or until vegetables are done. Add rice last. Cover and steam until rice is done.
Mix ingredients. Drop by teaspoon on baking sheet. Bake at 350° for 8 minutes.
Saute onion in butter. Combine soups and Cheez Whiz. Add celery, onion, rice and broccoli. Bake in a 9 x 13-inch casserole dish for 25 to 30 minutes at 350°.
Heat oven to 425°. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. Stir together butter, brown sugar and pecans. Divide mixture evenly over muffin cups. Stir baking mix, milk and granulated sugar until soft dough forms. Place a spoonful of dough in each muffin cup. Bake 11 to 13 minutes until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan onto biscuits. Cool slightly before serving; serve warm.
Mix together cracker crumbs, eggs, coconut, sugar, margarine, milk, baking powder and pecans. Pour into 9x13-inch pan. Bake at 350° for 35 to 45 minutes. Remove from oven and spoon pineapple over warm cake. Let cool.
Beat together with mixer until smooth. Add 1 pound miniature marshmallows and 1 can crushed and drained pineapple. Beat 1 pint whipping cream until stiff and fold into the mixture. Put in glass cake pan and freeze. Remove from freezer 1/2 hour before serving.
Sprinkle gelatin over cold water to soften. Bring preserves to a boil; stir in softened gelatin. Stir until dissolved. Add almond extract. Cool until slightly thickened. Arrange peach halves in crust with cut sides down. Pour gelatin mixture over peaches. Cool in refrigerator for 3 hours. Serve with whipped topping.
Mix meat, crumbs, onion, salt, egg, ginger and milk. Shape mixture by rounded tablespoonful into balls. Melt shortening in a large skillet. Brown and cook meat balls. Remove meat balls and keep warm.
Mix ingredients thoroughly. Add 1 cup of chopped pecans. Pour into unbaked 9-inch pastry shell. Bake 45 to 50 minutes at 375°.
Sift together flour, baking powder, salt and brown sugar. Cut in shortening and butter or margarine. Reserve 1 cup of this mixture for topping. Combine coffee, milk and soda. Add to remaining flour mixture, mixing thoroughly. Add beaten eggs. Spoon into prepared muffin pans, filling half full. Add cinnamon to topping mixture; sprinkle on top of batter. Bake at 375° for about 25 minutes. Makes 2 dozen muffins.
Saute onion in oil with beef and pork; drain off grease. Mix remaining ingredients. Put bottom pie crust in pie pan. Fill with meat mixture. Put top crust on. Make slits in top crust. Bake at 375° for 30 to 40 minutes or until crust is golden brown.
Dissolve 1/2 square of yeast or package of yeast, 1 teaspoon sugar and 1 cup warm water; let set to rise. Measure in a large bowl 8 cups flour and 1 tablespoon	salt. Mix in yeast mixture and Crisco, adding about 3 to 3 1/2 cups of warm water; mix well. Add a little oil on hands while mixing.	Let rise double. Punch down; let rise again. Pinch off and shape into desired shape. Fry in oil until brown. Sprinkle with sugar and serve.
Cook chicken and debone. Saute onion and pepper in butter. Cook vermicelli in broth; drain (save some). Combine all and bake at 350° for 30 minutes. May need to add broth if it seems dry. Freezes well.
Mix first 5 ingredients together. Put into freezer container of ice cream maker. Add milk to the freeze line. Freeze per your ice cream maker's instructions.
Combine flour, baking powder, salt and sugar; mix well and set aside. Mix rest of ingredients then add to dry ingredients. Bake at 350° for 30 to 40 minutes in loaf pans.
Put melted butter in 9 x 13-inch pan. Crush all but 6 cookies, put in pan and spread and pat firmly. Mix milk, pudding mix and food coloring for 3 to 4 minutes until thickened. Add ice cream. Stir until smooth., Pour over cookies. Spread whipped topping on ice cream mixture. Crush remaining cookies and sprinkle on top. Refrigerate.
Salt and pepper chicken; place, skin side up, in a 9 x 13 x 2-inch pan. Place under broiler; brown on both sides, turning skin side back up. Mix all other ingredients together; spoon over chicken. Cover with foil; bake in a 325° oven for 1 hour.
Mix all ingredients, except coconut, in blender or with electric mixer on low speed for 3 minutes. (Also can be whisked.) Pour into pie pan, let stand 5 minutes. Sprinkle coconut over top. Bake 40 minutes at 350°.
Combine the sugar, flour and pinch of salt. Beat together lemon juice, egg yolks and milk. Add to the first part and beat. Beat egg whites; add to the mixture. Pour into unbaked crust. Bake for 30 minutes in moderate oven.
Combine first three ingredients and set aside. Cook, peel and devein shrimp. Mix shrimp, cucumbers and onion with olive oil mixture. Bring to boil the next seven ingredients and simmer 3 minutes. Cool. Pour the herb mixture over the shrimp and stir. Pour capers, Worcestershire sauce and lemon juice over mixture. Chill 8 hours, stirring once or twice.
Roll biscuits thin and cut in half. Peel 5 apples and quarter them. Wrap each quarter with 1/2 biscuit. Mix cinnamon, sugar and water. Heat and pour over apples. Melt margarine and pour over this. Bake at 350° for 1 hour. Baste often with sauce that cooks out of apples.
Heat 4 tablespoons butter in large skillet. Saute turkey slices in single layer, 1 minute on each side, until golden. Add more butter as needed. Remove turkey slices as browned and keep warm. Return all slices to skillet overlapping; sprinkle with pepper. Place a slice of Prosciutto and cheese on each slice of turkey. Pour Marsala over all. Cook, covered, 3 to 5 minutes, until heated through and cheese is all melted. Sprinkle with chopped parsley and watercress, if desired. Makes 4 to 6 servings.
In large bowl, combine all ingredients; mix well. Place in 4 1/2 x 8-inch loaf pan. Bake at 350° for 1 hour. Drain. Makes 6 servings.
Sort and wash beans. Place in a 6-quart Dutch oven. Cover with water 2 inches above beans; let soak overnight. Drain beans. Add 4 quarts water; bring to a boil. Reduce heat to medium; cook, uncovered, 1 1/2 hours, stirring occasionally. Melt butter in a large skillet. Add onion, celery, green pepper and garlic; saute until tender. Stir sauteed vegetables and next 6 ingredients into beans; cook, uncovered, 1 hour, stirring occasionally and adding additional water if necessary. Bake sausage at 350° for 20 minutes; drain well. Stir sausage into bean mixture. Cook, uncovered, 30 minutes, stirring occasionally. Remove bay leaves. Stir in chopped parsley. Serve over Oven Rice. Yields 6 servings.
Boil ducks with no seasoning. Save broth; strip meat off bones and put aside. Cook rice in broth, adding water as needed. Cook separately bell pepper, onion and celery; simmer until tender. In large pan, cook tomatoes, Ro-Tel and picante sauce. Add cinnamon, sage, marjoram and salt and pepper to taste. Mix all cooked ingredients. Simmer on stove for 2 hours, uncovered. Serves approximately 15.
Place first three ingredients in a saucepan and heat until marshmallows melt. Refrigerate until the mixture starts to gel. Remove from refrigerator and fold in the last three ingredients and chill.
Brown meat, onions, pepper and garlic. Mix in soup and chili. Pour in casserole. Top with cheese and Fritos. Bake 30 minutes at 350°.