HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash potatoes and cut into quarters, almost bite size. Spray glass casserole with Pam; put potatoes in pan. Crush rosemary over potatoes; add olive oil and stir. Cook in oven about 1 hour or until brown. Stir every 20 minutes. Bake at 325°.
Preheat oven to 350°. Drain artichoke hearts. Combine all ingredients except crackers in food processor. Bake in a small casserole for 20 minutes. Serve with Melba rounds or crackers.
Melt margarine and mix all ingredients together. Put in slow oven at 150°; stir often.
Mash bananas in bowl with fork. Beat until well blended. Add nuts. Bake at 350° until done (about an hour or hour and a half).
Saute celery, onions and bell pepper in margarine. Drain canned vegetables. Mix all ingredients together in casserole dish. Top with Cheese Nips and slivered almonds. Bake 30 minutes at 350°.
Soften cream cheese. Chop packs of beef. Chop onions. Whip cream cheese and add beef, onions and Worcestershire sauce. Form into ball shape and then lay the remaining beef slices on top, pressing down into a flat, round shape as you go. Serve with a variety of snack crackers.
Cook macaroni. Drain and run cool water over. Let drain. Cut up Spam and green pepper into small cubes. Mix all together with cheese. Add Miracle Whip to taste.
Grease a 9 x 13-inch baking dish. Place bread on bottom. Layer ham, cheese and mushrooms. Mix eggs, milk, salt and pepper in blender and pour over top. Cover and refrigerate at least 12 hours. Preheat oven to 350° and bake uncovered about 40 minutes or until center is set. Serves 8. (May substitute any kind of meat.)
Mix melted margarine, stuffing mix and broth. Put 1/2 of this in dish. Add chopped chicken, onions, celery and mayonnaise. Mix well. Add remaining half of stuffing mix. Add eggs and milk. Let stand overnight in refrigerator. Remove next morning and let stand 1 hour. Spread chicken soup on top. Bake, uncovered, at 350° for 45 minutes. Take out of oven, sprinkle top with grated cheese. Bake 10 more minutes. Serve.
Mix mayonnaise, cheese and artichokes. Spread in greased pan. Bake 350° until brown on top and bubbly. Serve with crackers.
Brown onion and meat. Add all remaining ingredients. Mix well. Cook in crock-pot for 4 hours.
Soften butter; thaw orange juice. Mix everything except coconut. Wet hands with water; make balls the size of large marbles. Roll each ball in coconut. Keep in refrigerator.
Brown meat. Drain. Add Ro-Tel, soup and beans. Layer in casserole Doritos, meat mixture and top with grated cheese. Bake at 350° until cheese is melted.
Beat cream until stiff; beat yolks until stiff. Add sugar and beat more. Add the beaten cream and cardamon. Mix in enough flour to make soft dough. Pound the butter in with rolling pin. Do not use too much flour. Use 8 cups when mixing and 2 1/2 cups to roll out. Bake on large burner on medium. Do not cool this dough.
Thaw bread dough just enough to cut. Cut lengthwise and halves into 6 pieces or 12 pieces in all. Grease 1-piece tube or Bundt pan. Place pieces in circle. Sprinkle pudding mix over sections. Sprinkle cinnamon and nuts in desired amounts. In saucepan, mix butter and sugars; cook until dissolved slightly. Pour over rolls and cover. Let rise in refrigerator overnight. Bake at 350° for 1/2 hour. Immediately invert on plate.
Put fruit into bowl with juice. Sprinkle jello over top and mix. Add cottage cheese. Fold in Cool Whip; refrigerate until thick.
In a large bowl, stir together mayonnaise, sugar and vinegar. Add broccoli, bacon, raisins and onions. Toss well. Yield 8 to 10 servings.
Cook spinach; drain. Saute garlic in oil. Pour oil and garlic over drained spinach. You may add a little grated Parmesan or Romano cheese. Make each package of crescent rolls into a rectangle. Flatten slightly with rolling pin. Put spinach and Mozzarella cheese onto flattened dough and roll. Bake according to crescent roll directions, or just a little longer.
Mix all ingredients together and place in casserole dish. Bake at 350 for 50-60 minutes.
Preheat oven to 350°. Line a 9-inch square pan with foil. Grease foil. Melt chocolate and butter in top of double boiler. Cool 15 minutes. Stir sugar, eggs, vanilla and flour into chocolate. Pour into prepared pan, spreading evenly. Top with walnuts. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack. Refrigerate 30 minutes. Invert. Remove pan and peel off foil. Turn over and cut into squares.
Spray a 9-inch round baking pan with nonstick spray coating; set aside. In medium bowl, combine the 2/3 cup all-purpose flour, 1/2 cup whole wheat flour, baking soda, 1 teaspoon cinnamon and salt. Set aside. In a large mixing bowl, toss together the chopped apples and egg product. Stir in the 3/4 cup sugar, the first 1/4 cup nuts and applesauce. Add flour mixture and stir just until combined. Pour batter into prepared pan.
Microwave onion, garlic and oil in a 2-quart casserole on High 2 to 3 minutes. Stir in chicken, chilies, broth and seasonings. Microwave on High 4 minutes. Add cream cheese; stir until melted. Spoon 1/3 cup chicken mixture onto each tortilla; roll up. Place seam side down in microwave-safe baking dish. Microwave Velveeta cheese, milk and 1/4 cup tomato in bowl on High for 2 to 3 minutes until cheese is melted. Pour sauce over tortillas. Top with remaining tomatoes. Microwave on High 6 to 8 minutes until thoroughly heated.
Cook broccoli as directed; drain. Melt margarine over low heat Stir in flour and salt; simmer 2 to 3 minutes. Gradually add milk, stirring constantly, until thickened. Blend in cream cheese until smooth. Add onions. Pour over broccoli; add cheese and crumbs on top. Bake 35 to 40 minutes at 350°. Serve.
Brown meat in skillet; remove. Move to crock-pot. Cook slowly several hours. Add tomatoes, celery, carrots, onions, okra, mushrooms, water chestnuts and mushroom soup. Season to taste with salt, pepper and Worcestershire sauce. Serves a large group and is really good.
Pour juice off pickles. Drain well. Slice pickles thin and garlic buttons. Put in large bowl. Add sugar and spices. Stir often for 3 days. Put in jar and refrigerate. Keep refrigerated until all is eaten.
Saute onion, pepper and celery in oil; add flour and stir until smooth like gravy. Add tomatoes (cut), sauce and seasoning.	Simmer	20 minutes. Add juice and shrimp. Simmer 5 minutes. Serve over rice.
Sift together flour, salt and soda; set aside. Cream together butter and sugar until fluffy. Add egg yolks one at a time. Add vanilla and dry ingredients alternately with sour cream. Beat whites and fold into mixture. Bake at 300° for 1 1/2 hours.
Soften margarine and combine ingredients in order given. Batter will be short. Refrigerate 15 minutes for easier handling. Roll into balls; place on cookie sheet and flatten crossways with a fork, dipped in water, prior to baking. Bake at 375° for 8 to 10 minutes. Makes 4 to 6 dozen cookies.
Layer chicken, crackers, sour cream and soup. Repeat until all used up. Bake at 350° until browned.
Brown meat and onions in hot oil in skillet; add remaining ingredients. Cook over low heat, stirring occasionally, 20 to 30 minutes.
Dissolve yeast in warm water. Melt margarine; cream with sugar. Add egg. Stir in yeast. Add flour and mix well.
Cream butter, sugar and vanilla. Add flour, chips and pecans. Form batter about 1-inch in diameter. Place on ungreased cookie sheet; press down with a lightly floured bottom of a small glass. Bake in 350° oven for 12 to 14 minutes or until edges are golden. Makes about 2 1/2 dozen.
Boil chicken breasts and drain. Cube and put into 9 x 13-inch dish. Mix soup and sour cream together. Pour over chicken. Crush Club crackers and mix with melted margarine. Spread over top of chicken mixture with 2 tablespoons of poppy seed. Bake for 25 minutes at 350°.
Heat milk, do not boil. Beat egg and add other ingredients. Add milk and mix together. Add corn flakes and stir. Bake in 350° oven until silver knife comes out clean. Bake approximately 30 to 45 minutes. This recipe can easily be doubled or tripled.
Mix lard, hot water, sugar and salt. When water is lukewarm, add 1 1/2 yeast cakes. Let dissolve. Pour 4 cups flour and mix, then add 2 cups flour, one at a time. Knead until not real wet. Shape into balloon. Let raise in warm place. Then push down and shape. Place in pans. Let raise and bake at 400° for 15 minutes.
Dissolve jello in 1 cup hot water or juice drained from pineapple.	Chill until jello has partially thickened. Whip jello until fluffy. Fold in cream and rest of ingredients. Chill.
Cook bacon. Drain. Coarsely chop. Cook pasta in salted water. Drain, rinse in cold water and drain. Whisk mayonnaise, buttermilk, lemon juice, mustard and sugar. Add pasta, bacon, mushrooms and peas. Toss. Season with salt and pepper.
Mix ingredients together. Add pork chops and marinate 1 to 2 nights in refrigerator. Set out 2 hours before grilling so chops will be at room temperature. Grill chops. Chops will be very tender, if not overcooked.
Mix together sugar, margarine, Crisco and lemon extract until real creamy. Add eggs, one at a time. Beat well after each egg. Add flour alternately with 7-Up. Mix well and bake in a Bundt pan at 350°. Bake for 1 hour. (Grease and flour pan.)
Beat eggs. Add sugar gradually, then syrup, salt, vanilla, butter and pecans. Pour into pie shell and cook at 360° for about 60 minutes or until crust is light brown.
Brown meat, drain. Cook rice according to package directions. Add tomatoes and cheese. Bake in casserole dish until cheese melts. Serves 4.
Combine all ingredients. Refrigerate for 24 hours. Drain. Serve cold.
Spread pesto sauce on one side of bread slices. Top with some of chopped tomato. Place on a cookie sheet and bake in 400° oven until toasted. Spread Brie on both sides with pesto sauce. Bake in 400° oven until soft. Serve with toast.
Wash and dry fillets and cut into serving size pieces. Pour lemon juice in a shallow bowl. Add fish and let sit in juice 10 to 15 minutes.
Cream the shortening, sugars and eggs. Slowly add flour, soda, salt and vanilla. Stir in chips and nuts. Bake on ungreased cookie sheets at 350° for 12 to 15 minutes.
Combine butter, flour and nuts. Spread into 9 x 13-inch pan. Bake at 350° for 20 minutes. Cool. Cream together next 3 ingredients and spread on top of cooled crust. Mix until thick the pudding and milk. Pour on top of the first layer. Top with remaining Cool Whip and a few chopped nuts.
Melt margarine in large skillet. Add flour and sugar that have been mixed together. Cook until brown and hard (do not let mixture burn). Add milk and cook, stirring constantly until all sugar mixture is dissolved. Let cool. Add vanilla. Use as sauce on cake.
Mix well ground meat, eggs, bread, tomato sauce, onion, 1 teaspoon of salt and 1/4 teaspoon of black pepper. Roll the mixture into balls and fry until slightly brown and then place in large bowl and fry gravy in skillet with the grease from the meatballs.
Melt margarine. Add milk. Turn heat off. Beat the eggs well. Add sugar and salt. Add the milk and margarine. Dissolve the yeast in warm water and add to mixture. Gradually stir in the flour. Mix well and put in a large greased bowl. Cover and put in refrigerator. Leave overnight or at least 8 hours. Divide dough in 3 sections. Roll and make in desired rolls.
Heat oven to 400°. Grease 10-inch deep pie plate. Brown and stir beef and onion until brown. Drain, stir in salt and pepper. Spread in plate. Beat milk, eggs and Bisquick until smooth. Pour over meat. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, about 5 to 8 minutes more. Then serve.
Brown meat and onion; drain. Add remaining ingredients and simmer. Serve with cornbread.
Cook potatoes in skins. Cool, peel and slice. Fold all ingredients with potatoes and turn into a greased 2-quart casserole. Dot with butter. Bake at 325° for 25 minutes. Serves 8 to 10.
Melt together and put on cookie sheet. Melt 1 large chocolate bar. Put on top of peanut butter base. Cool in refrigerator. Cut into squares and chill. Very good!
Dissolve Jell-O in warm water; add oil to mixture. Add cake mix and flavorings. Add eggs, mixing after each egg. Add coconut. Pour in tube or Bundt pan and bake at 300° for 45 to 60 minutes. Test for doneness with toothpick.
In a medium bowl, combine spinach, sour cream, mayonnaise, soup mix, water chestnuts and green onions. Cover; chill. Serve with fresh vegetables, crackers, pumpernickel bread or chips. Makes 3 cups.
Melt margarine in skillet. Add ground beef and brown. Add onion, celery and garlic. Cover until celery is tender. Remove from heat. Add Parmesan cheese, salt and bread crumbs. Stuff each shell with cooled meat mixture. Pour 1 jar of spaghetti sauce in casserole. Place in shell. Pour second jar over shells. Cover and bake at 350° for 30 minutes. Can top with Mozzarella cheese.
Mix the first 9 ingredients and 1/2 can of cheese soup. Add hot water; continue mixing. Place in greased meat loaf pan. Hollow out center of meat loaf; fill with the rest of the cheese soup. Bake for 45 minutes at 350°.
Mix together the first three ingredients and soak overnight. Mix all ingredients together. Pour into two greased and floured loaf pans. Bake at 325° for about 1 1/2 hours. Yields two loaves.
Peel tomatoes and cut in small pieces. Place in iron skillet. Add onion and pepper. Add sugar and 1/2 cup water. Cook about 30 minutes. Good with vegetables.
Chop apples and put into a bowl. Add sugar and set aside. In another bowl, put eggs, oil, vanilla, salt and cinnamon. Beat well; then add flour and soda. Beat again. Add this mixture gradually to apples; add walnuts. Bake in a greased tube pan or loaf pan at 350° for 1 hour. Cool for 10 minutes and remove from pan.
Beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir dry ingredients together in separate bowl. Add all together and mix thoroughly. Spread in 15 x 10 pan. Bake at 350° for 25 to 30 minutes. Cool completely.
Mix both cracker crumbs and butter. Spread in a 9 x 13-inch pan. Cook 5 minutes at 350°. Cool.
Mix all ingredients. Spread on hamburger buns, about 6 regular size. Wrap individually in foil. Can be frozen after wrapping. Bake at 350 degrees for 25 minutes. Let stand 5 minutes before opening. Bake a little longer if necessary.
Break eggs in bowl; beat slightly. Add sugar, salt and vanilla. Beat with spoon until well blended. Add milk and stir in raisins and rice. Set baking dish in a shallow pan filled about 1/4 full of water and bake at 350° for 50 minutes or until inserted knife comes out clean.
Mix together graham crackers, butter and powdered sugar. Put 1/2 of mix in bottom of 9 x 13-inch Tupperware pan. Mix hot water and lime jello; chill. Mix cream cheese, sugar and vanilla. Add to this 1 large can of Milnot, that has been whipped. Add chilled jello. Pour on top of crust. Crumble remaining crumbs on top. Chill and keep in fridge.
Dissolve yeast in warm water and mix thoroughly in large bowl with remaining ingredients. Cover and let stand 8 hours or overnight on kitchen counter. Next morning, turn out on floured board and knead lightly. Roll 1/2-inch thick and cut into rolls. Place rolls on greased cookie sheets. Let rise 4 to 6 hours. Bake in preheated 400° oven 10 to 12 minutes.
Sift sugar and flour into a large bowl. In saucepan, bring next 4 ingredients to rapid boil. Stir into sugar and flour. Mix in other ingredients. Pour into greased 11 x 16-inch pan. Bake at 400° for 20 minutes. Five minutes before done, make icing.
In a small mixing bowl, beat cream cheese and dressing mix until smooth; add onions and mix well. Spread about 3 tablespoons of mixture over each tortilla. Top each with 2 slices of ham. Roll up tightly and wrap in plastic wrap. Refrigerate until firm. Unwrap and cut into 3/4 inch slices.
Combine bread crumbs, cheese and salt in plastic bag. Shake to mix. Dip chicken in salad dressing. Place chicken, one piece at a time, in bag and shake to coat. Place on lightly greased pan. Bake at 400° for 25 to 30 minutes or until done.
Frost flat side of one wafer with yellow. Place unwrapped mint on top of frosting. Put a small amount of red frosting on mint. Sprinkle with green coconut to cover. Take another wafer, frost flat side with red and place on top of coconut. You now have a hamburger cookie. Wrap in piece of foil.
Mix first 4 ingredients in order. Add next 6 ingredients. Form into a ball (marble size) and roll in granulated sugar. Bake in a greased pan at 350° for 13 to 15 minutes. Makes approximately 6 dozen.
Preheat oven to 350°. Dip chicken into mixture of melted butter, pepper sauce and vinegar; put in baking pan. Sprinkle with 1 package of dry dressing mix. Bake for 25 to 30 minutes or until browned. Sprinkle with paprika. Serve with prepared Hidden Valley Ranch salad dressing as dip.
Place pork chops in shallow dish. Combine remaining ingredients and pour over chops. Cover and marinate in refrigerator 1 1/2 to 2 hours, turning once.
Mix all together (not topping). Pour into a 8 x 8 pan, sprinkle topping over batter. Bake at 350 degrees for 50 to 60 minutes.
Cook squash and onion together in butter until tender (no water). Add remaining ingredients and bake at 350° for 30 minutes.
Mix all ingredients together. Bake at 325° for 30 minutes, until bubbly. Good served on Shredded Wheat squares.
Prepare rice, fry shrimp and bacon. Drain well. Add to rice and other seasonings.	Simmer for 30 minutes.
Put sugar and vinegar on peaches and cook until thick.	Seal in jars or freeze.	This makes great fried pies.
Cook, bone and chop chicken. Save broth. Cook and chop eggs, then add eggs, butter and soup to broth; mix well. Add chicken. I also cook gizzards and livers and add to this.
Cook macaroni according to package directions; drain. Rinse with cold water; drain again. Combine macaroni, ham, grapes and onions. Add dressing; toss lightly until well coated. Chill 6 hours or overnight.
Brown hamburger; drain. Drain lima beans and corn. Place hamburger in bottom of casserole dish; cover with tomato soup. Next cover with corn and limas. Cover with other can of tomato soup. Heat at 350° for 25 minutes. Sprinkle onion rings on top. Heat 5 minutes longer. Remove and serve.
Combine all ingredients, except powdered sugar, blending well. Shape into small balls. Roll into powdered sugar. Store in a tightly sealed container.
Mix and bake cake mix according to instructions on a cookie sheet with sides. Mix cream cheese, pudding mix (do not use mixing instructions on box) and milk. Spread on cooled cake. Chill for short time. Spread over mixture the pineapple. Spread Cool Whip over pineapple.
Combine mashed	potatoes, hot	milk and butter, beat until fluffy. Add nutmeg, cinnamon, sugar and pineapple. Blend well, fold in egg whites. Put into a greased casserole. Bake at 350° for 30 to 35 minutes or until puffy and brown.
Warm milk in large pot (not hot because yeast will not rise). Dissolve yeast in warm milk. Add 4 cups flour; mix well. Put in warm place. Cover with towel; let rise for 2 hours. Add sugar, eggs, sour cream and salt; mix again. Add rest of flour, a little at a time, until flour is used. Add melted butter and raisins. Keep kneading until the dough comes clean from your hands. Cover again; put in warm place until it doubles in size.
Clean mushrooms; wash in cold water to which vinegar has been added. Dry in a cloth; slice. To keep mushrooms from turning black, sprinkle with lemon juice. Toss lightly but thoroughly with mixture of mayonnaise, garlic, salt and pepper. Place in refrigerator for 1 or 2 hours; mixture will become moist from juice of mushrooms. Stir lightly several times during chilling. Serve on a bed of bibb lettuce and parsley. Yields 10 to 12 servings.
Pour in casserole dish and bake, uncovered, about an hour at 325° to 350°. You may put grated cheese on top.
Drain corns. Place in a square casserole dish. In another dish, beat eggs. Combine sugar and milk. In casserole dish, combine all ingredients. Bake at 375° for approximately 45 minutes or until center doesn't shake.
Combine ingredients. Beat well. Pour in crust. Bake at 350° for 45 minutes.
Heat oven to 350°. Cook spaghetti as directed on package. Set aside. In Dutch oven, melt margarine. Stir in flour. Add chicken broth; cook, stirring constantly, until sauce is thickened. Remove from heat; stir in half and half, sherry, parsley, salt, nutmeg and pepper. Toss chicken, mushrooms and cooked spaghetti into sauce. Turn mixture into 13 x 9-inch pan. Sprinkle with Parmesan cheese. Bake at 350° for 30 to 40 minutes or until thoroughly heated. Garnish with parsley before serving, if desired. Makes 8 servings.
In medium size bowl, cream the cheese until smooth. Stir in drained pineapple, half of pecans, green pepper, onion, sugar, salt and Worcestershire sauce. Shape into loaf on plate. Cover with plastic wrap. Let season in refrigerator. Freezes well.
Preheat oven to 350°. Melt over hot (not boiling) water, 1/2 cup morsels. Stir until smooth; set aside. In medium bowl, combine flour, baking powder and salt; set aside. In large bowl, combine sugar, vegetable oil and almond extract; beat well. Add eggs, 1 at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Divide batter in half. Stir melted morsels and remaining 3/4 cup morsels into 1/2 of batter; mix well. Pour 1/2 plain batter into greased and floured 10-inch tube pan. Top with 1/2 of chocolate batter. Repeat layers with remaining batters. Bake for 65 to 70 minutes. Cool 15 minutes; remove from pan. Cool completely on wire rack. Sprinkle with confectioners sugar.
Peel eggplant and cut into narrow strips. Combine water and vinegar. Bring to boil. Boil cauliflower 1 minute. Take out with spoon to drain. Boil eggplant 1 minute and drain.
Combine chili sauce, Miracle Whip, cream cheese and horseradish; mix well. Add shrimp. Chill and serve.
Mix cottage cheese, pineapple and Cool Whip thoroughly. Sprinkle and fold in dry Jell-O. (Do not add water.) Fold in any other fruits desired and sprinkle with nuts. Ready to eat in 5 minutes. Delicious!
Combine sugar, water, salt and cornstarch. Cook until clear. Remove from heat. Add Jello and stir well. Let cool. Cut up fresh berries into bottom of pie shells until covered well. Fill shells with sauce and chill until set. Serve with Cool Whip.
Mix sugar, margarine and egg. Stir in flour and pecans. Shape into roll 12 inches long, wrap and refrigerate at least 4 hours or until firm. Heat oven to 350 degrees. Cut roll into 1/4 inch slices. Place about 1 inch apart on ungreased cookie sheet. Bake about 15 min. or until light golden brown; cool. Spread 1/2 teaspoon jam over each cookie. Heat chocolate chips and shortening over low heat until melted. Drizzle chocolate over cookies. 80 calories per cookie.
Brown sausage; drain off fat and set aside. Saute onion and mushrooms in butter. Place meat in a 9 x 13-inch pan. Cover with mushrooms and onions. In a bowl, beat eggs and half and half. Pour over sausage and onion mixture.
Mix together and beat for 2 minutes. Bake at 350° until done. Makes three layers.
Mix ingredients together and put in 9 x 13-inch buttered pan. Bake at 375° for 40 minutes.
Mix pineapple and its juice with pudding, then add other fruit. Chill well.
Saute onion. Add juice from clams. Add salt, pepper and parsley. Add enough diced potatoes to come to the top of liquid. Add half and half and flour. Add clams.
Wash and dry tomatoes, remove top portion from each. Melt margarine and add remaining ingredients. Place tomatoes in baking dish and cover with topping. Bake at 350° for 10 to 15 minutes or until barely tender. These can be prepared well in advance and stored in refrigerator before baking. Serves 6.
Prepare cake batter according to package directions. Pour into three greased and floured 9 inch baking pans. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes before removing from pan. Cool completely.
Cut dates into small pieces. Mix together with sugar and beaten egg in saucepan. Cook for 5 minutes over low heat. Add vanilla, Rice Krispies and pecans. Dampen hands and form into balls. Roll in coconut or powdered sugar.
Cook butter, milk, sugar and cocoa for 2 minutes. Quickly add vanilla, milk, oatmeal, peanut butter and nuts. Drop on wax paper.