HumbleIntelligence/food-ner-1-Million huggingface dataset:
Use baking potatoes, scrub and chop into pieces. Do not peel. Use heavy-duty aluminum foil. Use about 6 to 8 pieces, one for each serving. Place equal portions of the ingredients on each foil square. Fold the foil and seal ends. Place on barbecue grill for about 45 to 55 minutes. Yield: 8 servings. Carbohydrate 14 g, protein 2 g, fat 1.6 g, calories 74.
Layer corn tortillas, chopped chilies, onion and cheese in electric skillet. Add 2 cans of milk to cans of soup and heat. As you are layering ingredients, pour soup over each layer. Top your casserole with shredded cheese and pour balance of soup over all. Keep skillet turned on low before and during serving. If it becomes dry, add small amount of milk.
In a bowl, combine the uncooked beef, olives, onion, Parmesan cheese, tomato paste, oregano, salt and pepper. Spread to the edges of the cut surface of the bread. Broil 6-inches from the heat for 8 to 10 minutes or until the meat is fully cooked. Top with tomatoes and the mozzarella cheese. Broil 2 to 3 minutes more or until cheese is melted. Serve immediately.
Peel and slice carrots. Cover with boiling water and cook 15 minutes. Drain and cool. Slice onion. Cut green pepper in strips. Combine sugar, soup, vinegar, oil, Worcestershire sauce and mustard. Pour over carrots and mix well.
Brown ground beef and add taco mix. Set aside. Spread refried beans on bottom of baking dish. Pour nacho soup on top. Add sour cream. Pour meat mixture on top of sour cream. Top with salsa, then cheese. Bake 20 to 25 minutes at 350°.
Spread	popcorn in a large, shallow roasting pan. Stir sugar, margarine, corn syrup and salt. Cook over medium heat until mixture boils. Continue cooking, without stirring, 5 minutes. Stir in vanilla and baking soda. Pour corn syrup mixture over popcorn. Bake at 250°, uncovered, 1 hour.	Break apart and cool.
Combine all ingredients in a pot. Bring to a boil. Reduce heat and cover. Cook gently for 30 minutes. Uncover pot and continue cooking for 10 minutes. Serves 4.
Grate potatoes into a bowl; mix with eggs. Add salt and flour. Set aside to rest while heating just enough oil to cover the bottom of a heavy pan. When oil is hot, add potato mixture to it in tablespoons. Fry quickly until brown on both sides. Drain on paper towels; serve warm with sour cream.
Pour boiling water over bran in separate bowl; stir and let stand to cool. Cream shortening and sugar. Add beaten eggs and soaked bran. Add buttermilk. Add flour, salt and soda. Mix well. Fold in All-Bran until mixed. Bake for 15 minutes at 400° in greased muffin tin or use cupcake papers. Makes 30 muffins. Keep extra batter or baked muffins in refrigerator.
Place the beaten eggs in a large mixing bowl and while the eggs are still beating, add melted butter, oil, anise flavor and last the sugar. Mix until well blended. Use your hands to add the flour and baking powder until well blended. Add sliced almonds and mix until you have a good firm ball. Place on greased cookie sheet in two loaves. Bake at 375° for 15 to 20 minutes or until golden brown. Remove cookie from sheet and slice on the diagonal. Place back on cookie sheet and toast in oven until golden brown. Once cooled, you may dip in chocolate.
Beat together eggs, mashed banana, butter and milk until creamy. Add vanilla, flour, carob powder, baking powder and baking soda. Beat well. Stir in flaked coconut. Spoon batter evenly into an oiled and floured 9 x 13-inch baking pan. Bake at 350° for 20 to 25 minutes or until knife inserted comes out clean. Cool.
Peel potatoes. Cut potatoes into thin slices, but not all the way through. Lay knife handle by potato and slice. Place in baking dish and fan slightly. Sprinkle with salt and drizzle with butter. Sprinkle with herbs. Bake at 425° for 50 minutes. Remove from oven. Sprinkle cheeses. Bake another 10 to 15 minutes until lightly brown, cheeses are melted and potatoes are soft again.
String peas, if necessary. Peel carrots and cut in sticks, about 1/2-inch thick. Cook carrots in boiling water for 5 minutes or until barely tender. Drain. Melt 3 tablespoons butter in a skillet. Add carrots and toss until well coated. Heat through and season to taste. Arrange in the center of a platter. Keep warm. Melt 3 tablespoons butter in another skillet. Saute peas quickly until well coated with butter. Cover pan and cook 2 minutes. Serve peas around carrots. Makes 6 servings.
Cook spaghetti. Beat eggs. Mix spaghetti, margarine, eggs and Parmesan cheese. Spread mixture into oblong glass pan or 2 glass deep dish pie pans. Bake at 350° for 10 minutes. Take out and spread Ricotta cheese on top, then layer on hamburger, spaghetti sauce and top with Mozzarella cheese. Bake at 350° for 25 minutes.
Combine crumbs, cheese, salt and pepper. Brush chicken with salad dressing. Coat with crumb mixture. Place in 13 x 9-inch baking dish and bake at 350° for 1 hour or until done.
Melt butter, brown sugar and 2 tablespoons pineapple syrup in a 10-inch round cake pan. Remove from heat. Arrange pineapple and cherries in mixture. Prepare batter as directed on cake package. Pour over mixture in the pan. Bake in a preheated oven at 350° for 40 to 50 minutes. Let stand 5 minutes. Invert onto serving plate. Allow 2 to 3 minutes before removing pan. Serve warm with whipped cream.
Wash and slice thinly the tomatoes. Mix all other ingredients. Arrange tomatoes in layers, sprinkling each layer with mixture in an ungreased pie shell. Add top crust. Bake at 350° for 40 minutes.
Brown ground round; drain and rinse with hot tap water. In large pan or crock-pot, combine ground round and the rest of the ingredients. Simmer on stove top for 3 hours, covered, or cook in crock-pot on low for 10 to 12 hours, or on high for 5 to 6 hours.
Measure into a bowl, the boiling water and oats. Cool until warm and add the shortening, sugars, eggs, cinnamon and vanilla. Mix thoroughly and add, flour, soda and salt. Bake in oblong greased pan 30-35 minutes at 350°. While still hot, spread with frosting.
Mix brown sugar, chili sauce and bourbon together in a large skillet. Cook until simmering. Add sausages and cook until hot through and through. Serve in a chafing dish to keep hot.
Toast Arabic bread until hard; break into bite size pieces. Smash garlic with salt. Mix all ingredients in large salad bowl. Enjoy!
Stir yeast into warm water. Combine sour cream mix with brown sugar, margarine and spices. Blend yeast mixture and sour cream mixture without allowing to cool. Add 1/2 cup corn meal and one cup of the flour and blend together well. Add remaining flour 1/2 cup at a time until well blended. Knead dough vigorously for 5 minutes. Roll the dough around in a lightly greased bowl; cover and let stand, away from drafts, until double in bulk. Punch down and allow dough to relax for a couple minutes. Shape into a round loaf and place into a greased round glass pie tin. Cover with an inverted bowl and allow to double in bulk. Place in a preheated 400° oven for 20 to 25 minutes. Enjoy!
Brown meat and onion. Add salt and pepper, drained beans and soup. Pour into greased dish. Mash potatoes while hot, add milk and egg. Season with salt and pepper. Spoon over hamburger. Sprinkle with cheese. Bake covered at 350° for 30 minutes.
Alternately layer tortillas, chicken, onions, chilies, soup mixture and cheese until all ingredients are used. Cover and bake at 350° for 30 minutes.
Melt butter, then toss cubed bread in butter. Add the soups, boned chicken and beaten eggs. Put in baking dish and top with cracker crumbs mixed in melted butter. Bake in 350° oven 1 hour. May be cut in half.
Combine half and half, Velveeta and one stick of butter in pan over very	low heat, stir occasionally. In the meantime, melt other stick of butter in frypan and add sliced mushrooms. Saute over low heat covered until mushrooms are cooked.	Cook spaghetti in large pot in salted water until tender. Drain and return to same pot. Add cheese sauce, mushrooms, pimentos and raw onions.	Mix thoroughly and then fold crabmeat into mixture. Place in one large or two small casserole dishes. Bake at 300° for 30 minutes.
Saute onion and celery in 1/2 of melted butter. Crumble corn bread and mix all ingredients together, adding chicken last. Cook in crock-pot on high for 3 1/2 hours.
Combine first 3 ingredients; press mixture evenly onto bottom and 1 1/2-inches up sides of a 9-inch spring-form pan. Sprinkle chopped nougat bars evenly over bottom; set aside. Beat cream cheese at high speed with mixer until light and fluffy. Gradually add 1/2 cup sugar. Mix well. Add eggs, one at a time. Beat well. Stir in chocolate morsels and vanilla; beat until blended. Spoon over candy layer. Bake at 350° for 30 minutes. Remove from oven and run knife around edges of pan to release sides. Let cool to room temperature. Cover and chill at least 8 hours. To serve, remove from pan and pipe whipped cream on top.
Blend first 3 ingredients well. Pour in slowly the olive oil. Add cheese, salt and pepper. This freezes well. Serve over spaghetti.
In skillet melt 1/2 stick butter. Add hash browns and green onions. Saute until softened. Pour into greased 9 x 13-inch baking dish. Add sour cream and Velveeta. Bake at 350° for 45 minutes. Add to top 1/2 stick melted butter and cornflakes. Bake 15 minutes.
Mix together hamburger, onion, ketchup, oatmeal, egg and crackers. Then shape your loaf. Peel potatoes and carrots; put beside meat loaf then pour 3/4 cup of tomato juice and 1 cup water around meat loaf. Then cover with aluminum foil and bake at 375° for 30 to 40 minutes.
Place all ingredients in fondue pot. Let melt completely. Serve hot with tortilla chips.
In large saucepan, combine onion, carrots, potatoes, celery, zucchini, salt, pepper, bay leaves and parsley. Cover with stock; bring to a boil and simmer, covered, for 45 to 60 minutes. Remove bay leaves and serve.
Dissolve Jello in 1 cup boiling water. Let cool. Add Philadelphia cream cheese, pineapple and Cool Whip. Mix with beater. Add nuts. For tree effect pour salad mixture in coffee cup liners. Gel. Dip in hot water to loosen. Turn upside down on leaf of lettuce. Top with Cool Whip. Place a Maraschino cherry on top of tree for effect, or pour into small square pan.
In electric roaster combine all the ingredients except ham over high heat, then turn to simmer for 1 hour. Add chipped ham. Simmer for 30 minutes. Serves 65 to 75.
Cook bacon until done. Brown diced onion. Add to other ingredients. Bake 45 minutes at 350°.
Cut eye of round into thin slices and beat slices with tenderizer on both sides to thin out. Spread mustard onto the beef slices. Place bacon, pickle slice and onion slice onto the beef slices. Roll up and tie with string or carpet thread. Put oil in pan and heat (enough oil to brown meat). Brown meat thoroughly. Drain oil out and add enough water to cover. Cover pot and let boil. After it begins boiling, simmer, covered, about 1 1/2 hours. Mix flour and water with salt and pepper. Add to meat and sauce when at a boil and continue boiling until thick. Serves 4 to 6.
Cook first 5 ingredients 10 minutes. Add vanilla, pecans and Rice Krispies. Let cool. Shape into balls and roll in coconut.
Combine hash browns, 1/2 cup oleo, soup, cheese and onions. Spread evenly into 10 x 13-inch Pyrex dish. Top with crushed corn flakes. Spoon remaining oleo over top . Bake at 350° for 45 minutes.
Preheat oven to 350°. Combine first 5 ingredients. In shallow baking pan, shape into loaf; bake 40 minutes or until done. Top with Quick Tomato Sauce during last 5 minutes (optional) of baking.
Preheat oven at 350°. Mix all ingredients. Pour into a 6 x 10-inch glass baking dish. Bake, uncovered, for 1 hour or more, until center is set. Do not overcook. Serves 8. Very moist and flavorful.
Combine cream cheese, Bleu cheese, chives, salt and Tabasco sauce. Add drained clams. Mix (add some milk to obtain smooth consistency.) Chill. Serve with crackers. May substitute with crab meat or shrimp.
In a medium mixing bowl, combine sugar and cinnamon. Quarter biscuits and roll in sugar and cinnamon mixture. Place biscuit quarters in a greased bundt pan. In a small saucepan, bring oleo, brown sugar and water to a boil. Continue to boil for 2 minutes. Remove mixture from heat and pour over biscuits. Bake for 25 minutes at 350 degrees. Remove bundt pan from oven and turn upside-down on a platter while still hot. Allow to cool and remove monkey bread from bundt pan.
Combine the first 6 ingredients in a saucepan. In a separate pan, mix the brown sugar, pecans, flour and 3/4 stick butter and heat. Put sweet potato mixture in casserole dish. Pour second mixture over them. Bake at 350° for 40 minutes.
Combine dry ingredients in a large mixing bowl; add oil, beating well. Add eggs and beat well. Add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans. Pour batter into a greased and floured (do not use nonstick spray) 10-inch tube pan. Bake at 350° for 1 hour and 15 minutes. Let cool 10 minutes. Remove from pan. Pour warm Buttermilk Glaze over warm cake.
Let margarine soften and eggs get to near room temperature. Sift dry ingredients together. Cream Crisco, margarine and flavoring together. Add sugar and eggs alternately. Add dry ingredients alternately with milk. Start in a cold oven. Bake in 9 or 10-inch tube pan at 325° for 80 minutes (1 hour and 20 minutes). Turn out and upright on a cooling rack or towel to cool. Do not cut until completely cool; flavor seems to evaporate otherwise.
Rinse cabbage well and remove any damaged outer leaves. Slice off top of cabbage, then remove inner leaves to form a bowl. Chill until serving time.
Mix ingredients together and pour into pie crust. Sprinkle with nutmeg. Bake at 350° to 400° for about 30 minutes or until light brown.
Mix salad dressing, preserves and onion soup mix. Pour over chicken. Bake uncovered 1 1/2 hours at 350°. Serve with rice.
Dissolve yeast cake in warm water. In a large bowl, put flour, shortening, salt and sugar. Beat egg yolks. Add the warm milk and yeast mixture. Pour all in the flour bowl and mix well. Cover and place in refrigerator for 3 to 4 hours. Roll out and spread with beaten egg whites, brown sugar, raisins, dates, nuts or whatever you want. Let rise about 1 hour and bake on cookie sheet for about 1/2 hour in a 350° oven. Yields 3 kringles.
In 9-inch pie plate or 2-quart oblong baking dish, arrange broccoli and chicken. In small bowl, combine soup and milk. Pour over broccoli and chicken. Sprinkle cheese over soup mixture. In cup, combine bread crumbs and margarine. Sprinkle over cheese. Bake at 450° for 20 minutes or until hot and bubbly.
Pour peaches into glass baking dish (8 x 12-inch). Trim crust from bread and cut into 1/2-inch strips. Cover peaches with bread strips. Mix sugar and flour. Add egg and oleo. Mix well and pour over peaches and bread. Bake at 350° for 45 to 60 minutes. Serve hot.
Fry hamburger, onion, salt, pepper and garlic. Drain off fat. Add sauce and simmer for 1/2 hour.
Dredge chicken in mixture of flour, salt and pepper. Heat oil in 12-inch iron skillet until almost smoking; add parsley (it will sputter) and fry 5 to 8 seconds; drain on paper towels. Brown chicken in 2 batches, 8 minutes per side; drain on paper towels. Discard drippings, but reserve 3 tablespoons for gravy. Return all chicken to skillet; add water. Cover and cook over low heat 10 minutes; arrange chicken on a large platter and keep warm. (Fried parsley in it sweetens the flavor.)
Blend together first 3 ingredients. Add pineapple. In separate bowl, cube bread. Add enough milk to moisten bread, then add to other mixture. Bake in a 9 x 13-inch pan in a 350° oven for 45 to 50 minutes.
Cook squash and onion until tender; drain well. Mash. Add salt, pepper, cheese, butter, egg yolks, milk and crackers. Fold in stiffly beaten egg whites. Pour into buttered casserole. Bake at 350° until brown and firm (about 35 to 40 minutes). Serve hot.
Mix with mixer until creamy. Drain pineapple and then it can be made into a roll.
Combine scallops and soup in a greased casserole dish; let stand. Melt butter and add bread crumbs to make topping. Bake at 325° for 25 minutes.
Combine white chocolate and peanut butter in microwave-safe bowl; melt until liquid. Pour into greased cookie sheet. Melt semi-sweet chocolate chips until liquid; pour on top of peanut butter mixture. Use a fork and swirl until marbled effect. Refrigerate 2 hours. Turn upside down and break into small pieces (or cut).
In a plastic bag combine potato flakes and seasonings. In shallow bowl combine egg and lemon juice. Dip chicken pieces in egg mixture. Shake in plastic bag. Place chicken, skin side up, in ungreased 15 x 10-inch jellyroll pan. Bake uncovered for 60 to 75 minutes or until chicken is tender. Gives 6 servings.
Mix all ingredients, except Sprite. Freeze solid; thaw until the punch base is a thick slush (at least 1/2 still frozen). Mix with chilled Sprite at a ratio of 2 to 1 (Sprite and punch base).
Mix cake mix, eggs and oleo. Press into 9 x 13-inch cake pan.
In a saucepan, combine bouillon granules and 1 1/2 cups water. Bring to boil; add rice. Reduce heat and simmer, covered, for 20 minutes or until tender.
Put shredded cabbage into bowl. Cook bacon; remove from pan and add to cabbage. Then add pickle relish and bacon grease. Mix thoroughly and serve immediately.
Blend cottage cheese until smooth in blender. Add remaining ingredients and blend to mix. Chill. Serve with fresh vegetables. Yield: About 1 cup.
Mix first 4 ingredients with electric mixer. Mix in flour, baking powder, soda, salt and spices. Add shredded zucchini and then nuts.
Make the orange juice according to the package directions. One half hour before serving, pour in the orange juice. Drop the ice cream in. Add the Amaretto, more if you like. Add the ice cubes or ice ring.
Saute onion in butter until tender. Blend in flour. Add milk slowly, stirring constantly and cook until mixture thickens. Add salt, pepper and cheese and mix well. Alternate layers of asparagus with egg slices in a buttered casserole. Cover with cheese sauce. Top with buttered crumbs or Parmesan cheese. Bake at 350° for 25 minutes. Yield: 6 to 8 servings.
Heat oven to 350°. Mix dressing, egg yolks, flour, sugar and pepper in large bowl until smooth. Stir in corn, cheese and onions. Beat egg whites until stiff peaks form; fold into corn mixture. Pour batter into greased 4-cup souffle dish or 9-inch square baking dish. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Makes 6 servings.
Dress and clean squirrels. Wash in several waters. Cover with cooking oil mixed with lemon juice; let stand for 1 hour. Combine crumbs with enough milk to moisten mushrooms, salt, pepper and onion juice. Stuff squirrels with mixture; sew and truss. Place in roaster; baste with olive oil or bacon fat. Roast, uncovered, at 325° until tender for 1 1/2 to 1 3/4 hours. Baste every 15 minutes with fat. Serves 6.
Combine cake mix, nectar and egg whites. Beat 2 minutes at high speed. Pour into 2 (8-inch) pans, sprayed with Pam. Bake at 350° for 25 to 30 minutes until done. Cool 15 minutes. Turn out onto wire racks. Cool. Slice each cake in half horizontally to make 4 layers. Spread jam between layers.
Preheat oven to 350°. Grease and flour two 9-inch round baking pans. Combine all ingredients, except walnuts, in large bowl, mixing at low speed for 30 seconds and scraping bowl occasionally. Pour into prepared pan. Bake 40 to 45 minutes or until wooden pick inserted into center comes out clean. Cool completely on wire rack. Spread cake layer with Butterscotch Filling and sprinkle with walnuts. Top with second cake layer and pour Chocolate Chip Glaze over top of cake. Garnish with additional walnuts.
Melt butter. Stir in brown sugar, corn syrup and salt. Bring to boil, stirring constantly. Boil, without stirring, for 5 minutes. Remove from heat. Stir in soda and vanilla. Gradually pour over popped corn, mixing well.
Put 4 cups sugar, the cream and butter on slow fire. While this is cooking, put the remaining cup of sugar in a skillet and caramelize over a slow fire. When the mixture comes to a boil, add the burnt sugar and milk to it. Cook until it reaches a soft ball when tested in cold water. (Cook long enough.) Let cool, then add vanilla. Beat until thick, add nuts and marshmallows. Pour into a buttered dish. Cut when cool into about 3 dozen pieces. I use the small marshmallows.
In double boiler melt Velveeta and American cheese (a few cubes at a time). Brown onions in a separate pan, add chili and tomatoes and keep warm. When cheese has melted, add the chili, etc. Mix gradually. This freezes well so make a big batch. Dip for use with nachos.
Process cottage cheese in food processor or blender until smooth. Place in medium bowl and set aside. Press spinach between paper towels until barely moist. Add spinach and remaining ingredients to cheese mixture; stir well. Cover and refrigerate about 3 hours. Serve with nonfat crackers or fresh raw vegetables. Makes 3 cups (twelve 1/4 cup servings).
Use a large stewing pot. Fill it with enough water to cover turkey. Put whole turkey in pot, turn on burner high enough to boil water. When water boils, turn timer on for 1 hour, depending on if turkey is frozen or unfrozen. Boil until meat on wings is done. It comes off bone slightly when done. The turkey remains soft and tastes like turkey out of the oven. It saves time to cook and does not have the fat content involved. If stuffing is necessary, make it separate in the oven. This cooking is for plain unstuffed turkey.
Mix flour, margarine and walnuts together for crust. Bake 15 minutes at 350°. Cool. Blend cream cheese, powdered sugar and 1 cup of Cool Whip. Spread over cooled crust. Beat pudding with milk and vanilla until thick. Spread over 2nd layer. Cover with Cool Whip and sprinkle with additional nuts. Chill. Keeps several days in refrigerator.
Beat eggs until they are light and foamy. Add oil, sugar, zucchini and vanilla. Mix well. Add dry ingredients, sifted together. Pour into 3 well-greased loaf pans. Bake at 350° for about 1 hour. Test for doneness with a toothpick.
Mix butter, 1 cup sugar, egg, vanilla, soda, tartar and half of the flour. Slowly add the other half of the flour. Either chill the dough and roll it into balls after it is well chilled and firm and roll the balls into the sugar and cinnamon. Or spoon the cookies onto the cookie sheet and dust them with the cinnamon/sugar mixture. Bake at 375° for 10 to 12 minutes. Cool on a wire rack. Makes about 34 cookies.
Place in layers in casserole with fish sticks first. Bake for 30 minutes at 350°. Cover with grated cheese and crushed potato chips. Bake until cheese melts. Serves 6.
Cook pasta according to package directions; drain. Meanwhile, heat oil in skillet. Add garlic and snap peas and saute, stirring over high heat until peas are slightly browned, about 2 minutes. Add ham and heat through. Remove from heat and discard garlic. Add cooked pasta to skillet. Stir in thyme and mustard and season to taste with salt and pepper. Serve hot or at room temperature. Serves 2.
Preheat oven to 500°. Make sure roast is at room temperature. Rub roast with garlic and salt. Place, uncovered, in heated oven for 37 to 40 minutes. Turn off oven. Do not open door for exactly 2 hours.
In a large saucepan over medium heat, cook carrots in a small amount of water until crisp-tender. Drain and cool. Place in a 3-quart serving bowl. Add green pepper and onion; set aside.
Mix all ingredients and put in ice cream freezer. Crank until firm. Use chocolate supplement and leave out fruit, if desired.
Add milk and bread crumbs to egg. Let set 5 minutes. Add meat, onion, salt, sage, and pepper. Form into loaf. Place in greased loaf pan. Mix together brown sugar, catsup, nutmeg, and mustard. Pour over meat loaf and bake at 350° for 1 hour.
Heat oven to 350°. Blend liquid Butter Buds, flour and seasonings over low heat in a saucepan; stir and cook until bubbly. Remove from heat. Stir in broth and skim milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in wine, spaghetti, chicken and mushrooms. Pour into a 9 1/2 x 11-inch casserole dish that has been sprayed with a nonfat cooking spray. Sprinkle with both cheeses. Bake, uncovered, for 30 minutes, or until bubbly. To brown, place briefly under broiler. Serves 6.