HumbleIntelligence/food-ner-1-Million huggingface dataset:
In pot combine potatoes with enough water to cover by 1-inch. Over high heat bring to a boil. Reduce heat to medium; cook until tender, 20 to 25 minutes. Drain; return to pot. Mash until smooth; cool 15 minutes. Preheat oven to 350°. Butter 1-quart casserole dish. Melt 1/4 cup butter. In a large bowl lightly beat in vanilla, melted butter and reserved mashed potatoes. Transfer to casserole dish. Combine sugar, pecans and flour; with fingers, work in remaining butter until pea-sized crumbs form. Sprinkle crumbs over potato mixture. Bake until top is bubbly, about 30 minutes.
Beat the eggs in a separate bowl. Combine the ingredients; add to beaten eggs. Place in casserole and bake at 400° for 25 minutes.
Mix and heat all ingredients except chicken. Grease the inside of a medium size heavy paper sack and place in roaster pan. Salt and pepper the chicken, dip in the sauce and place in sack along with remaining sauce. Carefully fold sack in drugstore fold so as not to leak. Cover roaster; cook 15 minutes at 500°. Lower to 350° and cook 1 1/2 hours. Do not open sack until full cooking time is completed.
Combine all ingredients in a small bowl using an electric mixer or food processor. Store well covered in refrigerator. May also be frozen. Tastes great on burgers.
Beat egg. Add all of the ingredients gradually; cook until thick. Goes great on cold roast pork sandwich.
Mix in blender at medium speed the first four ingredients and syrup from pineapple 30 seconds or until smooth. Turn into bowl. Add remaining ingredients; mix carefully. Spoon into aluminum foil lined 8 1/2 x 4 1/2 x 2 5/8-inch loaf pan. Freeze. Unmold, slice and serve on lettuce leaves. Makes about 4 1/2 cups or 6 servings.
Place all ingredients in blender container. Cover. Blend at puree speed until smooth, thick and frothy, 1 to 2 minutes. (Check after 45 seconds.) Makes 1 large shake (about 1 cup).
Blend first five ingredients until well combined. Form into small balls and refrigerate 1 hr. Place on cookie sheet covered with parchment paper. Flatten each ball with thumb. Bake at 350 F for 15-17 minutes. Cookies should be just golden on bottom and not at all browned. Cool completely. Mix next 4 ingredients, blend well, frost cooled cookies lightly.
Cream margarine and sugars; beat in egg and banana. Combine dry ingredients. Blend in. Fold in chocolate chips. Drop by teaspoonfuls onto greased baking sheets. Bake in a preheated 375° oven until lightly browned and no imprint remains when touched (10 to 12 minutes). Remove to wire racks to cool. Amount: 5 dozen.
Combine all ingredients, except rolls. Place in microwave bowl and heat until cheese is softened and mixture can be blended smoothly; set aside. Each package of dinner rolls will make 2 large squares. Press seams of dough flat; separate into squares. On cookie sheet, place 4 squares; top with chicken mixture. Place 4 more squares on top of chicken mixture. Press around edges to seal 4 squares. Bake at 350° until lightly browned.
Cut biscuits into quarters. Roll in mixture of sugar (white) and cinnamon. Toss into greased Bundt pan. Add remaining white sugar and cinnamon. Boil margarine and brown sugar. Pour over top. Bake at 350° for 1/2 hour to 45 minutes. Remove from pan immediately.
Pour peaches into buttered casserole. In a mixing bowl, combine remaining ingredients. Use pastry blender or use fingers to mix until crumbly, about the size of peas. Crumble over peaches. Bake at 325° to 350° for 45 minutes or until brown and bubbly.
Slice meat very thin and put in a bowl. Slice onion thin and chop green onions. Add to meat. Julienne carrots to matchstick size. Add carrots and all other ingredients except rice to meat. Mix well. Heat up a large frying pan until very hot. Add meat mixture and stir-fry until done. Spoon over hot white rice and serve.
Cream sugar, shortening, eggs, milk and vanilla. Add flour and soda. Does not need to be chilled. Bake 8 to 10 minutes at 400°.
Cook water, sugar and cornstarch on High in the microwave for 3 minutes; stir and cook 2 minutes more. Then add the jello and strawberries and stir well. Pour into baked pie shell or graham cracker crust. Chill until set. Top with Cool Whip.
Beat together the cream cheese, sugar and vanilla until smooth. Fold in whipped cream. Spoon into pastry shell. Spoon pie filling atop. Chill until set.
Smash the three avocados until there are no lumps. Dice the tomato and onion and then add them to the avocados. Stir them and add the lemon and salt. Chill, then serve.
Bring 1 cup water and 1/2 cup margarine to boil. Add 1 cup flour all at once and stir rapidly until mixture forms a ball. Cool. Beat in 4 eggs, one at a time, beating well with spoon or mixer. Spread on cookie sheet, 11 x 15, or 2 round ones. Bake at 400° for 30 minutes. Cool. Don't prick.
In large skillet, melt margarine. Add onion and bell pepper. Saute. Add cheese. Stir until melted. Add tomatoes and chicken. Stir. Add noodles and stir. Pour into large casserole dish and bake approximately 15 minutes at 350 degrees.
In top of double boiler, mix sugar, cornstarch, flour and salt. Add slowly the boiling water, stirring to mix well. Place over the double boiler pan; cook for about 20 minutes, stirring occasionally. Slightly beat egg yolks; add grated rind and juice. Add slowly to cooked mixture and continue cooking for about 3 minutes. Do not overcook. Remove from heat; set aside and add 1 tablespoon butter. Cover with meringue after pouring in already baked shell. Make meringue of 3 egg whites (beaten stiff). Add gradually the sugar and salt. Bake meringue covered pie for about 15 minutes in 320° oven.
In large saucepan, combine all ingredients, except for the carrots. Cook over medium heat, stirring often. When the onion is translucent, the sauce is done. Add the carrots and the dish is ready to serve.
Cut ducks into bite-size pieces, no bone, no skin. Dredge in flour well seasoned with salt and pepper. Saute in butter, adding onion, bay leaves, mushroom caps and pepper rings as meat is browning. Add water and wine and simmer for 1 hour. A pair of mallards will serve 3 to 4 people. Can be served over wild rice, noodles or plain rice.
Cook first 4 ingredients until tender in 2 cups of water. Add mushrooms, salt and garlic salt. Let simmer 1 minute. Dissolve cornstarch in milk and stir into hot ingredients. Bring to a boil. Add butter and cheese. Simmer until butter and cheese are melted. Makes 6 cups.
Thinly slice cucumbers, bell peppers and onions. Mix sugar, vinegar, celery seeds and salt together and pour over the vegetables. Put in small bags and you may freeze.
In a blender or food processor, combine ingredients. Process until smooth. Pour into a tall glass. Each 1 glass serving contains 1 gram of fat and 202 calories.
Spread 1 can of beans in the bottom of a 9 x 9-inch dish. Layer half of the olives, half the salsa and half of the cheese. Repeat with remaining ingredients. Bake at 350° for 30 to 35 minutes. Serve with tortilla chips. Garnish with sour cream, sliced green onions and shredded lettuce, if desired.
Preheat oven to 350°. Brown chops in a little oleo. Spread uncooked rice evenly in an oblong baking dish. Put chops on top. Put one slice of tomato, onion and bell pepper on top. If you don't have tomato and pepper on hand, onion alone will do.
Blend sugar, flour and cocoa. Add 1 egg and melted oleo, then add other egg and mix well. Add vanilla and pour in an unbaked pie shell. Bake at 350° for 30 minutes or until done.
Sift first four ingredients together, then add peanut butter; beat well. Pour into a well greased loaf pan and bake at 350 degrees for 1 hour.
Combine dates, soda, and boiling water. Let cool. Cream shortening then gradually add sugar, eggs, and vanilla. Add flour and salt to shortening mixture alternating with the date mixture. Pour into a greased 8 x 12 Pyrex baking dish. Top with chopped walnuts and chocolate chips. Bake at 375 for 45 minutes.
Cut wedges into roast. Sprinkle soy sauce and Worcestershire sauce over roast; let stand for 1 hour. Add seasoned meat tenderizer and garlic flakes. Wrap roast in bacon slices and place in cooker. Add potatoes, carrots and sliced onion. Mix beef bouillon according to directions and pour into bottom of cooker. Cover and cook on slow heat for 6 1/2 hours or 3 1/2 hours on high heat.
Mix all ingredients and place in 9 x 13-inch dish. Bake at 350° for 45 to 50 minutes.
Mix ingredients together in large bowl. Pack into greased loaf pan. Bake, uncovered, in 375° oven 50 to 60 minutes or until crisp on top. Let cool 15 to 20 minutes before slicing. Serves 4.
Finely chop pecans. Mix first 6 ingredients; put in pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 30 to 35 minutes.
Combine ingredients and chill. Makes 1/2 cup. Contains 19 calories per serving.
Mix the first 6 ingredients together; cook for 10 minutes on low heat (slow boil stage). Easy to scorch; stir often. Remove from heat. Add the Rice Krispies. Chill mixture. Shape into balls (size of walnut). Roll in powdered sugar.
Boil potatoes in the skin. Peel and shred; fold in other ingredients and bake for 25 minutes at 350°.
Mix first 4 ingredients adding 1 tablespoon of salsa. Spread mixture evenly on soft tortillas. Roll tortillas up and refrigerate overnight. Cut into bite size pieces. Serve with remaining salsa to use as dip.
Mix gelatin in 1/4 cup cold water; set aside. Blend cream cheese and tomato soup over low heat until smooth (use wire whisk). Add celery, onions, mayonnaise and gelatin to chopped shrimp; blend with rubber spatula. Pour into large mold. Make at least 1 to 2 days ahead. Serves 15 to 20.
In mixing bowl, combine ground beef, rice, onion, green peppers, egg, salt and pepper. Mix well to blend. Shape meat mixture into balls, about 1 1/2-inches in diameter. Place meatballs in slow cooking pot. Pour soup over meatballs. Cook on slow for 3 to 4 hours, or until rice is fully cooked through.
Saute sausage, shrimp, celery and onion. Combine remaining ingredients; blend well. Stuff mixture into chicken or turkey, or bake in a casserole dish at 350° for 1 hour or until brown. Makes 8 to 10 servings.
Combine all ingredients and mix well. Marinate in refrigerator a few hours before serving. You may also add zucchini, broccoli buds, cauliflower or artichoke hearts.
Add beans and hot water. Bring to a boil. Boil 2 minutes. Remove from heat. Cover and let stand 1 hour. Stir in remaining ingredients. Heat to boiling. Reduce heat and simmer 1 1/2 hours. Add additional water during cooking if necessary. Remove 1/4 cup of beans. Mash and stir half into soup to increase consistency.
Wash peppers. Cut off tops and clean out. Chop tops. Place peppers in 2 quarts of salt water. Bring to a boil, cover and then reduce heat. Simmer 5 minutes. Drain peppers and set aside.
Drain salmon; remove bone and skin. Flake in a large mixing bowl. Add mashed potatoes and eggs. Mix well. Add bell peppers and onions. Form into palm-sized balls. Roll each ball in the corn meal. Cook in hot oil over medium high heat until browned.
Cook spinach using package directions, omitting salt and margarine. Drain; squeeze out all liquid. Finely chop spinach, onions, watercress and parsley in a food processor or chop with a knife and transfer to a blender. Process just until blended; mixture should be coarse. Transfer to colander to drain excess liquid. Puree remaining ingredients in processor or blender. In a medium bowl, combine the two mixtures, stirring well. Cover and refrigerator for at least one hour to allow flavors to blend. Serves: 12 (2 tablespoons per serving).
Sprinkle marshmallows over bottom of a 9 x 13-inch pan. Combine gelatin and berries; set aside. Mix remaining ingredients at low speed; then beat at medium speed for 3 minutes. Spread batter over marshmallows; spoon gelatin-berry mixture over batter and bake at 350° for 45 minutes. Berries sink and marshmallows will rise.
Tear lettuce into large pieces; place in salad bowl. Add pepper, cucumber, mushrooms and chicken; toss lightly. Top with eggs and bacon.
Do not use cake mix with pudding. Combine first 3 ingredients in large bowl; mix well. Press mixture into lightly greased 13 x 9 x 2-inch baking pan. Bake at 350° for 10 minutes.
Mix jello and water. Add rest of ingredients. Grease mold with mayonnaise. Chill until firm.
Boil the potatoes and refrigerate overnight. Peel and grate. Add remaining ingredients, except cheese slices, and mix. Spoon into casserole dish with a lid. Bake at 350° for 45 minutes. Remove from oven. Place cheese slices on top. Replace lid and cheese will melt.
Mix the ingredients together well. Heat the oil to 375° in a deep fryer. Drop the batter into hot oil by spoonfuls. Lift out with slotted spoon when brown. Drain on paper towels. Dust with powdered sugar or granulated sugar.
Combine sugar, eggs, butter, milk, flour and baking powder. Fold in huckleberries. Place in 3 small loaf pans, greased and floured. Bake at 350° for 1 hour.
Bake cornbread; cool. Crumble in large bowl. Add other ingredients; mix well. Refrigerate.
Wash and cut up all vegetables. In a small bowl, mix cornmeal, flour and salt and pepper to taste. Put vegetables in this mixture and coat real good. Drop into hot deep fryer (oil to cover). When vegetables float to top of oil, they are done.
Mix first four ingredients. Melt marshmallows in milk in double boiler and then mix well. Put in Bundt pan and chill.
Cream the butter and Cheddar. Add the flour, salt, red pepper or Tabasco sauce and walnuts. Shape into log rolls as round as 50 cent pieces. Wrap in wax paper and chill. Slice thin. Bake at 375° for 10 to 15 minutes.
Mix all ingredients together, except M&M's. Drop by tablespoon onto cookie sheet and place 2 M&M's on each cookie. Bake at 350° for 10 minutes.
Drain tuna. Hand mix with chopped onion, cream cheese and liquid smoke. Form into a ball and roll it in crushed pecans. Great on crackers. Try with salmon, too.
Brown meat, onion, celery and bell pepper in skillet; drain. Place rice and chicken broth in medium size saucepan. Add meat mixture and cook until rice is done.
Brown chops. Pour off fat. Add other ingredients. Cover and simmer 45 minutes or until tender.
In medium bowl or jar combine ingredients. Mix well. Store in airtight container. To serve, use 3 heaping tablespoonfuls mixture in mug. Add 3/4 cup boiling water.
Mix all ingredients and put in a greased 9 x 13-inch dish. Bake at 350° for 45 minutes.
Mix dry mustard and vinegar; let this set overnight. Next day add sugar and eggs. Beat all together with a whisk until thickened. Do this over a low heat on the stove until it boils.
Place chicken pieces in a baking dish or 9 x 13 x 2-inch pan. Pour vegetables over chicken. Mix broth with soup. Heat to boiling and pour over chicken and vegetables. Mix margarine, biscuit mix and buttermilk. Spoon over chicken and broth mixture. Bake at 425° for 30 to 40 minutes or until golden brown.
Mix together thoroughly the meat, salt cure, mustard seed, garlic salt and smoked salt. Refrigerate this in an airtight container. Remove it each day for three days and remix, this helps to distribute the cure better.
Brown hamburger and set aside. If using kielbasa slice into quarter-sized pieces and set aside. Put olive oil into pan. Wash and slice potatoes and onion into pan. Cook until done. Add hamburger or kielbasa, soup and milk. Heat together with garlic powder. Add cheese. It is done when cheese is melted and mixed together with the rest of the ingredients. Shredded cheese can be sprinkled on top for a colorful touch.
In 1-quart Pyroceram casserole, combine broccoli, cauliflower, mushrooms, carrots, onion and water. Cover. Microwave at High for 5 to 7 minutes or until vegetables are tender-crisp, stirring once. Set aside.
Scald 1 cup milk in top of double boiler over direct heat; slowly shake in the corn meal, stirring until the mixture begins to boil. Set the pan over boiling water; cook for about 15 minutes, stirring constantly. Add the molasses, sugar, butter and seasoning. Add raisins; mix well. Pour milk over top. Bake at 300° for 1 1/2 to 2 hours. Serve with softened ice cream as a sauce.
In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender. Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.
Mix together the lemon jello, hot water and the cold water and let partially set up. Add the sliced bananas and crushed pineapple. Mix together egg, sugar, cornstarch and the saved pineapple juice. Mix well and bring to a boil. Cool. Add Cool Whip, mix with jello and top with the grated cheese. Use a 7 x 11 x 2-inch pan.
Add water to frozen concentrates as directed on cans. Mix all ingredients well. Serve in punch bowl over ice. Serves 50.
Mix first 3 ingredients together; roll dough into rectangle shape. Spread apples over dough; sprinkle with cinnamon. Roll up like a jelly roll. Cut into 3/4-inch slices. Place in a baking dish with 1 stick of melted butter. Mix 1 cup of sugar with 1/2 cup water and pour syrup over rolls. Bake at 350° for 20 to 25 minutes. Great with ice cream.
Saute onion with garlic in oleo in skillet. Add ground beef. Cook over medium heat, stirring frequently. Stir in flour, salt, pepper and mushrooms. Cook 5 minutes. Stir in soup; simmer for 10 minutes. Add sour cream; heat to serve. Serve over noodles or rice. Serves 4.
Mix thoroughly and pour into large greased casserole or 2 small casseroles. Mix extra butter with 2 cups torn breadcrumbs or mashed cornflakes. Bake uncovered about 45 minutes at 350° or until bubbling and done. Serves 12.
Dissolve jello, sugar and salt in 1 1/4 cups boiling water. Add strawberries; stir. Scrape crust from cake. Tear cake into small pieces and place in a 2-quart casserole. Pour jello mixture over cake. Punch cake down and refrigerate. Top with custard sauce.
Melt Crisco in skillet. Fry peppers and onions for 3 minutes in shortening. Add meat and blend thoroughly. Add seasonings. Remove from heat and stir in eggs. Mix well. Put 1 cup of corn in casserole dish, then 1/2 of meat mixture. Next, add a layer of tomatoes. Repeat layers with corn, meat mixture and tomatoes. Cover with crumbs. Dot with bits of Crisco. Bake at 375° for 35 minutes.
Combine jello with hot water. Add ice cream and stir until dissolved. Combine undrained pineapple, nuts and sliced banana. Pour into mold. Makes 1 quart.
Cook broccoli for 5 minutes; drain well. Mix other ingredients with broccoli. Top with cracker crumbs; dot with butter and small amount of grated cheese. Bake at 350° for approximately 45 minutes.
Cream Crisco, sugar and eggs. Add buttermilk vanilla and mashed bananas. Add flour, baking powder, baking soda and salt. Grease and flour 9 x 12-inch pan. Bake at 350° for 25 minutes or until done.
Heat oven to 375°. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 1/2 cup sugar, brown sugar, baking soda, salt, oil, peanut butter, milk, vanilla and egg at low speed until stiff dough forms. Shape into 1-inch balls; roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375° for 10 to 12 minutes or until golden brown. Immediately top each cookie with a candy kiss. Press down firmly so cookie cracks around edge. Remove from cookie sheet. Makes 4 dozen.
Boil eggs until done. Cut in half lengthwise and take out yolks. Mix egg yolks with mustard, relish, salt and black pepper. Add mayonnaise to taste. Mix well and place back in egg halves. Garnish with a sprinkle of paprika and parsley sprigs.
Peel and slice potatoes in bowl. Keep warm. Set aside. Brown bacon; remove from pan. Saute onion in bacon grease. Add flour and blend. Stir in vinegar, sugar, water, salt and pepper. Stir until thick like a white sauce. Add cream and bacon; pour over potatoes. Add celery seed while mixing.
Combine the two loaves of thawed dough into one by kneading them together. Place dough in buttered bowl and turn dough to butter the top. Cover and let rise in a warm place for about 30 minutes, or until dough is doubled in bulk. Punch the dough down and turn out onto a lightly floured surface. Roll into a rectangle about 25 x 10 inches. Brush melted butter onto rolled out dough, leaving 1/2 inch border around edges. Combine cinnamon and sugar and sprinkle evenly over butter. Place almond (or baby) in the center of the dough, press lightly. Starting at the long side, roll up dough. Moisten the finished edge with water and pinch seam lightly to seal. Place dough, seam-side down, on buttered baking sheet. Bring the ends of the dough together to form a circle. Moisten ends with water and pinch edges firmly together to seal. Cover. Let rise in a warm place for about 30 minutes or until doubled in bulk. Bake in a preheated 350° oven for 25 minutes or until golden brown. Transfer to a wire rack; cool completely before frosting.
Cream shortening and sugar together. Beat in eggs. Add molasses and sifted dry ingredients. Roll into 1-inch balls. Dip in sugar. Place on baking sheet 2 inches apart. Bake in moderate oven (375°) for 15 minutes. Makes 5 dozen.
Place all ingredients in medium saucepan and bring to a boil. Stir frequently until all ingredients are blended well. Serve warm with Tostitos Scoops.
Flavor with frequent portions of recreation and a dash of happy memories. Stir well and remove any speck of jealousy, temper or criticism. Sweeten with generous portions of love and keep warm with a steady flame of devotion. Never serve with a cold shoulder or a hot tongue! Finally, remember this prayer: "Teach me this, O Lord, to know that true love is caring and sharing."
Heat oil in deep fryer to 360°. Fry wings to golden brown. Drain. Melt equal parts of butter and Tabasco sauce and pour over wings. Sprinkle dry Ranch dressing mix over wings. Bake for 10 minutes in 350° oven in shallow baking pan.
Mix until coarse crumbs. Beat 1 egg yolk; add water to make a cup. Add to flour mixture.
Cook rice as directed on package. Mix other ingredients. Put cheese on top; bake 20 minutes.
Peel eggs and chop. Place in mixing bowl. Add chopped celery and onion. Add mayonnaise and salt. Mix well. Divide egg mixture between 4 slices of bread and spread with table knife. Top with remaining 4 slices of bread. Makes 4 sandwiches. Refrigerate any leftovers.
Soften cheese. Stir in pineapple and 7-Up, strawberries and grapes. Place in dish and put in freezer until starts to thicken. Whip cream and add to marshmallows. Add both to other mixture. Freeze. Take from freezer 20 to 30 minutes before serving.
Preheat oven to 350°. Melt 1 stick of butter in 13 x 9-inch pan. Spread potatoes in pan. Mix sour cream, Cheez Whiz and soup. Spread over potatoes. Sprinkle cornflake crumbs on top. Top with 1 stick of melted butter. Bake for 45 minutes.
In 10-inch skillet, heat 1-inch of water to boiling. Break 1 egg into a small dish. Slide egg into water, tipping dish toward edge of pan. Repeat with remaining 5 eggs. Reduce heat, cover and simmer until eggs are just soft-cooked, about 3 minutes. Remove with slotted spoon; place in pan of warm water to keep warm.
Brown beef in skillet and drain off excess fat. Add chili powder and onion. Simmer for 5 minutes. Add all other ingredients and 1 1/2 cups water; simmer 15 to 20 minutes. Serves 6 to 8.
Combine all and shape into individual loaves. Bake at 350° for 30 minutes before glazing (pour off excess fat).
Mix all ingredients until just blended. Do not overmix. Press the mixture into 4 x 9-inch nonstick loaf pan. Bake at 325° for 45 minutes to 1 hour. Serve hot or cold.
Mix all ingredients well. Roll into balls 1 tablespoon of mix. Bake at 375° until brown.
Melt chocolate and butter in saucepan over low heat; cool. Combine biscuit mix and sugar. Stir in egg, milk, chocolate mixture and vanilla. Blend well. Fold in coconut and drop from a teaspoon onto an ungreased baking sheet. Bake at 375° for 12 to 14 minutes. Cool on rack. Spread tops with buttercream frosting or chocolate frosting. Decorate if desired. Makes about 4 dozen.