HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°. To get potatoes like the steakhouses, do the following: pierce each potato several times with fork. Coat outside of each potato with vegetable oil. In Ziploc bag, roll potato in coarse kosher or rock salt. DO NOT WRAP POTATOES IN FOIL. Place potatoes directly on oven rack and bake at 350° for 1 hour. You will never eat foil wrapped potatoes again!
Preheat oven to 300°. Sift dry ingredients together. Cream margarine,	shortening and sugar. Add eggs to creamed mixture, one at a time, beating well after each addition. Add dry ingredients to creamed mixture,	alternating with milk, starting and ending with the dry ingredients. Beat well. Add vanilla. Pour in large tube pan.	Bake 1 hour and 25 minutes or until tests done with toothpicks.
Melt oleo; mix all ingredients. Pour into unbaked pie shell and bake 45 minutes at 350°. Pecans will come to the top.
Mix all ingredients except oleo. Melt oleo in baking pan. Roll out biscuits; turn over in oleo. Bake at 375° or 400° for 20 to 25 minutes or until done.
Cream shortbread cookies with butter. Spread on bottom and sides of 9-inch spring-form pan.
In a skillet saute onion and celery in butter or margarine. Stir in tuna or chicken, soup, mayonnaise, milk and mushrooms. Meanwhile, cook noodles according to package directions; drain. In a 2-quart greased casserole, combine noodles and tuna mixture. Top with bread crumbs with melted butter or margarine. Add Mozzarella cheese. Bake at 350° for 25 to 30 minutes or until lightly browned and bubbly. Serves 6.
Mix all except flavoring well and place in top of double boiler. Then place in boiling water. Beat with electric beater or hand beat until it stands in a peak. Add vanilla and spread.
Place 1/2 cup chocolate morsels in top of a double boiler. Bring water to a boil. Reduce heat to low. Cook until chocolate melts. Set aside to cool. Combine flour, baking powder and salt. Set aside. Cream the shortening. Gradually add sugar, beating well at medium speed of an electric mixer. Add cooled chocolate, egg and vanilla. Beat well. Add milk, mixing well. Add dry ingredients and mix well. Stir in rest of morsels and walnuts. Drop dough by heaping teaspoonfuls onto lightly greased cookie sheets. Bake at 350° for 10 minutes or until done.
Combine pie filling and applesauce in an 8-inch glass baking dish; mix well and spread evenly in dish. Sprinkle with dry cake mix, then with cinnamon and nuts. Microwave oleo on High in glass dish until melted. Drizzle over cake mixture. Microwave dessert, uncovered, on High for 12 to 13 minutes or until bubbly throughout, rotating dish 2 or 3 times. Makes 6 to 8 servings.
Combine the first 4 ingredients. Mix the egg, oil and milk. Put all ingredients together, except blueberries or fruit; quickly mix, but	don't overmix.	Add blueberries or fruit last. Sugar tops of muffins,	if desired. Bake in a 425° oven for 20 minutes, or until golden brown.
Cream together sugar, margarine and eggs. Add salt, flour, oatmeal, cinnamon and baking powder; add soda and water last. Beat; drop on pans (tablespoon size). Bake at 350° for 10 minutes.
Brown ribs in hot fat. Remove from pan. Brown onion in fat. Add remaining ingredients. Simmer about 30 minutes. Pour on ribs. Bake, uncovered, in moderate oven at 325° to 350° for 1 hour.
Cream margarine and sugar. Add eggs, one at a time. Add extracts, then flour. Spread 3/4 batter in greased pan. Spread cherry filling on top. Spoon drop remaining batter on top. Bake at 375° for 25 to 30 minutes.
Place all ingredients in food processor fitted with a metal blade. Process just until powdery (about 30 seconds). Store in airtight container for up to 6 months.
In large bowl, mix together mayonnaise, sugar, lemon juice, grated onion, salt and curry powder. Add chicken, celery and bread cubes; toss lightly to mix. Place in 13 x 9-inch baking dish. Sprinkle with crushed potato chips, then cheese. Bake at 450° for 15 minutes or until hot. Serves 8. Wonderful for ladies' luncheons or when company arrives unexpectedly.
Spread refried beans over small platter or large dish. Mix taco mix with sour cream and pour over beans. Layer with sliced green onions (white part only), diced tomatoes, grated cheese, sliced green onions (green part) and sliced black olives. Serve with tortilla chips.
Saute onion in oil or wine. Add green pepper, garlic and cumin. Stir in chili powder and saute. Add beans and tomatoes. Stir in brown sugar. Cover; simmer on low heat for 10 minutes. Serve over couscous or brown rice. Top with cheese over a baked potato. Can be used as a dip with tortilla chips.
Grease and flour pan (13 x 9). Bake at 300°.
Brown sausage and ground beef and add onions. Drain grease and mix with all of the following in a crock-pot: Velveeta cheese, mushroom soup and tomatoes and chilies. Heat and serve with chips.
Brown hamburger and onions in a large pot. Stir in tomato paste and simmer. Add remaining ingredients and cook on low heat for 30 minutes. Makes a complete meal served with green salad. Serves 8 to 10.
Starting with cream cheese, mix all ingredients together. Put into 9 x 13-inch cake pan. Freeze!! Thaw about 15 to 20 minutes before serving.
Break cauliflower in small flowerets. Add to Fruit Fresh, ice cubes and enough water to cover for about 2 hours. Drain. Cook lima beans. Drain. Mix mayonnaise and dressing mix. Blend with vegetables. Refrigerate. Better if made at least 12 hours before serving.
Mix together all ingredients, except bread. Spread on party rye bread. Bake at 375° for 10 to 15 minutes or until browned. May be frozen after baking and reheated.
Form ice cream into 4 balls. Place in a baking pan and freeze solid, about 2 hours. Mix cereal, sugar and cinnamon. Divide mix equally between 2 pie plates. Beat eggs with water. Roll each ice cream ball into crushed corn flakes, make sure corn flakes embed into ice cream balls. Dip ball in egg wash. Roll ice cream ball in second pan of crushed corn flakes, press corn flakes into ice cream again. Freeze ice cream for 6 hours. Shape tortilla into an hourglass form (with narrow waist) by cutting off curved slice from two opposite sides. One end will be the base for the ice cream, the other end is for decoration. Heat oil in wok or deep fryer. Place tortilla between two ladles or salad fork. Gently place tortilla in hot oil. Fry until crisp. Drain oil and sprinkle with cinnamon/sugar mix. Deep fry ice cream balls for 30-45 seconds. Place each fried tortilla in a large stemmed glass, with fan part of tortilla standing vertically above the glass. Set fried ice cream in base of tortilla. Top with whipped cream and a cherry. Makes 4 servings.
Brown ground meat and onion together, then drain. Add soups, milk, sauce and chilies. Layer bottom of 13 x 9 x 2 pan with Doritos. Spread meat mixture over Doritos. Top with shredded cheese. Bake at 350° for 30 minutes or until done and cheese is melted.
Soak raisins in boiling water for 5 minutes. Drain; add all other ingredients. Cover and chill.
Brown ground beef and drain. Saute onions and add to beef. Add mushroom soup and mustard. Mix well. Allow to simmer for 20 minutes. Just before serving, fold in sour cream. Serve on toast, pasta or rice.
Fry bacon until crisp. Remove, crumble and reserve. Brown hamburg with bacon fat. Add onion, ketchup, salt, mustard, vinegar, brown sugar and bacon. Simmer 5 minutes. Mix beans together and add sauce. Bake in baking dish at 350° for 40 minutes.
Heat oven to 375°. In a large mixing bowl, mix the butter, both sugars and cream cheese. Stir in vanilla and egg. Stir in flour, cocoa, baking powder, baking soda and salt. Stir in peanut butter chips. Drop dough by rounded tablespoonful at least 2 inches apart onto ungreased cookie sheet. Bake 9 to 12 minutes or until set but still soft. Cool 1 minute and remove from cookie sheet. Makes about 2 1/2 dozen cookies.
1st Layer: Mix together margarine, flour, sugar and nuts and bake in oven at 350° until brown.
In saucepan, cook pepper and onion in butter until tender. Stir in remaining ingredients. Pour over meatballs and serve hot. Can be kept warm in a crock-pot. This sauce will cover about 100 meatballs or 1 1/2 pounds of frankfurters, cut into 1-inch pieces.
Fill jar 1-inch from top. Four hours cold pack, and 90 minutes at 10 pounds pressure. Use 4 quarts water in pressure cooker.
Brown ground beef in skillet, stirring until crumbly. Layer remaining ingredients, except cheese, in order given over ground beef. Cook, covered, over low heat for 25 minutes. Sprinkle with cheese.
Dissolve lemon Jell-O into 1 cup boiling water; let set overnight. Fold pineapple (drained), cream cheese, sugar, vanilla, lemon juice and milk into whipped cream, then pour into baking dish that has been lined with graham cracker crumbs. (To get graham cracker crumbs to stick to pan, butter.) Also sprinkle crumbs on top. Make sure all of the cream cheese is not lumpy.
Mix first three ingredients and heat on top of stove. Put into casserole. Make biscuits according to directions and put individual biscuits over hot turkey mixture. Bake in 450° oven for 10 to 15 minutes. Good!
Combine ingredients in blender. Cover blender and mix one minute. Pour batter into greased 9-inch pie pan (deep dish). Bake at 350° for 35 to 40 minutes or until a knife inserted in center comes out clean.
Mix all ingredients, except paprika and croutons. Cook over moderate heat, stirring occasionally, until flavors are blended. Serve soup with croutons, paprika or a generous tablespoonful of thick cream. Can use chopped broccoli instead of spinach.
Stir-fry green peppers and carrots until tender. (I use a little sesame oil for flavor.) Remove from pan. Stir-fry chicken. After done, add peppers and carrots to chicken. Stir in green onions and water chestnuts. Combine ginger, cornstarch, salt and soy sauce and pour over chicken and vegetables. Stir quickly until heated and serve over rice.
In a colander, mix zucchini with salt. Let stand until zucchini is limp and liquid has drained. Rinse and drain zucchini well, squeezing out as much water as possible. While zucchini is draining, heat 2 tablespoons of oil in a wide frying pan over medium heat. Add onion; stir often until soft. Remove from heat.
In a very large mixing bowl, mix butter and sugars together. Blend in eggs and vanilla. Add peanut butter; mix well. Stir in oats, chocolate pieces and baking soda. Mix well. Drop 1/4 cup measure 4 inches apart on ungreased cookie sheet. Flatten with a fork to 2 1/2-inches in diameter. Bake at 350° for 10 to 12 minutes. Cool on wire racks. Store tightly covered.
Combine flour, Crisco and salt. Add to egg, vinegar and water which have been mixed together. Roll onto floured surface. Yield: 2 pie shells.
Stem and rinse berries. Puree in a blender or food processor. Combine sugar and cornstarch in a saucepan. Stir in the 1/2 cup water until mixture is smooth. Stir in the pureed berries. Bring to a boil, stirring constantly. Boil for 1 minute. Remove from heat; stir in lemon juice. This makes about 2 cups of sauce and is good over pancakes, waffles and French toast, as well as for ice cream and cake.
Wash and sort peas. Boil in enough water to cover peas for 20 minutes. Let stand for 20 more minutes and drain. Fill pot with fresh water. Add remaining ingredients and simmer until desired consistency.
Rinse beans. Soak in cups water overnight. Do not drain. Cover and simmer over low heat until tender, about 30 minutes (do not boil). Drain (reserving bean liquid). Cut salt pork in half, grind or finely chop one piece, score the other piece. Combine lima beans, 2 cups hot bean liquid, ground pork, onion, salt, dry mustard, vinegar, molasses and chili sauce. Pour into 2-quart bean pot or casserole, top with salt pork slice. Cover and bake in slow oven at 300° for 2 1/2 hours, uncovering last 30 minutes. You may want to add more hot bean liquid or hot water during baking. Makes 8 servings.
Cut thawed bread into half and then into 12 pieces. Make a pocket into pieces of bread and stuff with cheese. Pinch together and then dip in melted butter and soup mix. Let rise until doubled. Bake at 350° for 30 to 35 minutes.
Mix oil, sugar, and egg yolks in large mixing bowl. Beat well for approximately 2 minutes. Sift allspice, cinnamon, and cloves together. Add salt, baking powder and 2 cups of flour. Add flour mixture alternately with the fruit juice to the first mixture. Mix 1 cup flour with the fruits and nuts. Add to the batter. Beat 4 egg whites until stiff. Fold beaten egg whites into the batter mixture. Pour batter into a 10 inch tube pan. Bake at 275° for 4 hours.
Sift dry ingredients into a large bowl and make well in center. Mix remaining ingredients and pour into well. Stir just enough to dampen oil ingredients. Pour into 2 greased loaf pans. Bake at 350° for 1 hour.
Scrub potatoes and prick with fork. Bake in 400° oven 1 hour or microwave 8 minutes until tender. Halve potatoes lengthwise and scoop out pulp. Mash and combine with a mixture of the remaining ingredients. Pile into shells. Bake in 350° oven 15 minutes until potatoes are heated through.
Slice onions thinly. Slowly saute in butter with crushed garlic until golden. Add flour and cook until golden. Stir to prevent scorching. Beat in water or milk, salt and pepper and bouillon cubes and simmer until onions are tender (about 15 minutes). Cut cheese into thin slices and place in soup tureen or individual bowls. Pour hot soup on top. I also toast bread and place on top of soup. Cover and allow to stand 5 or 6 minutes before serving. May be put in blender to smooth.
Cream together oil, sugar and eggs. Beat well. Sift dry ingredients and add to creamed mixture. Add vanilla, apples and walnuts and mix gently. I add a little cinnamon. Bake in tube pan for 1 hour and 15 minutes at 350°.
Place cutlets between unwaxed paper. Flatten to 1/8 inch thickness. Combine pepper, cheese and bread crumbs; dredge cutlets in mixture. Coat a nonstick skillet with cooking spray. Add olive oil. Place over medium-high heat until hot. Add cutlets; cook 2 minutes on each side or until browned. Add wine and lemon juice; cook 2 minutes or until heated. Transfer to serving platter; sprinkle with parsley.
Combine first 5 ingredients. Stir in nuts. Peel zucchini and shred enough for 2 cups. Combine zucchini and remaining ingredients. Add to flour mixture, stirring until dry ingredients are moistened. Spoon batter into 2 greased loaf pans. Bake at 350° for 1 hour and 5 minutes or until done by testing with a toothpick. Cool in pans for 10 minutes. Turn out of pans and cool.
Combine and place in buttered baking dish. Bake for about 1 hour, until firm, in a 350° oven.
Break cauliflower into pieces and cook for 5 minutes in boiling water. Drain. Mix cream of chicken soup, mayo and Cheddar cheese. In a 2-quart baking dish, add the well drained cauliflower. Add soup mixture and stir. Mix bread crumbs with oleo and sprinkle over cauliflower. Bake at 350° for 25 minutes until golden brown.
Combine sugar, melted butter and cinnamon (and raisins if you wish). Spread 1/2 of mixture on each rectangle. Scatter nuts over top. Roll lengthwise as for jelly roll; seal edges. Cut into 1-inch slices. Place cut side down in two well-greased 9 x 9 x 2-inch pans. Cover and let rise 30 to 40 minutes. Bake at 375° for 20 to 25 minutes. Remove to wire racks.
Core tomatoes; reserve what is inside. Fry onions, garlic and pine nuts with 1 tablespoon vegetable oil. Add over the meat and seasoning. Stir over medium heat until brown. Fill tomatoes with meat mixture; arrange in the bottom of a pan. Add the reserved tomato juice mixed with 2 tablespoons vegetable oil. Bake in 325° oven for 15 minutes, until tomatoes are done. Fry green peppers with 2 teaspoons vegetable oil until tender. Add over 2 1/2 cups water with pinch of salt. Let water boil before adding rice. Cover pan and cook at a very low heat for 1/2 hour, until rice is done. Add mixed vegetables to rice; stir gently. Cover pan and let it cook for 15 minutes longer. Serve mixed rice with Mahshy Bandora.
In a 2-quart oblong baking dish, arrange broccoli and chicken. Sprinkle cheese over mixture. Combine soup and milk. Pour over top. Sprinkle cheese on top of mix. Combine bread crumbs and margarine; sprinkle over cheese. Bake at 450° for 20 minutes or until hot and bubbling.
In a large bowl, mix all ingredients except dressing. Gradually add enough dressing to properly coat vegetables.
Cut pork in 1-inch cubes, discarding bone. Brown pork in oil in large skillet, stirring frequently, for 15 minutes. Combine gravy mix, water, honey, soy sauce, vinegar, ginger and garlic salt. Add to skillet. Cover; cook for 20 minutes. Add carrots, onion and green pepper; cook at least 10 minutes. Serve with rice.
Mix all ingredients well. Mold into small loaves and bake in muffin tins at 350° for 30 to 35 minutes.
Cream well the margarine, milk and sugar. Add nuts, coconut and vanilla. Chill mixture and roll in 1-inch balls. Place in refrigerator and chill again. In a double boiler, melt chocolate chips and wax. Dip coconut balls in chocolate mixture. Place on wax paper and cool.
Combine all ingredients in a large bowl. (This is too thick to use mixer.) Spread in a well greased 8 by 12 (or similar) pan. Bake at 350° for 20 minutes. Cut into one inch squares while still a little warm, cool on rack.	Makes approximately 32 squares.
Mix sugar, water, butter and salt. Come to a boil without stirring. When mixture has reached the rolling ball stage, drop in pecans and continue to cook until when a few drops are dropped into a cup of cold water and a hard balls is formed. Remove from stove and beat until slightly cool. Drop on wax paper.
Combine sugar, 2 egg yolks and milk together. Bring to boiling point. Take off stove and add Jello. Cool. Add stiffly beaten egg whites. Put in refrigerator. When it starts to set, add whipped cream and drained pineapple. Break up half of cake into a 9 x 12 dish. Pour half the jello mixture over cake pieces. Break up rest of cake over jello mixture and add remaining jello mixture, Sprinkle nuts over top. Chill.
Pat round steak with vinegar. Salt and pepper. Beat with mallet or side of metal lid. Let it stand for about 1/2 hour. Cut into serving size pieces. Pat with flour. Fry slowly in oil until brown. Pour off oil. Add cream of mushroom and water. Cover and cook slowly until it is tender. (I cook at least an hour on low.) Add water to gravy, if necessary.
Add each ingredient and mix well. Pour into hot greased skillet or muffin pan. Bake until brown. Add according to your taste:
Mix butter, 1 egg and cake mix together and put in a greased 9 x 13-inch pan. Mix 3 eggs, cream cheese and sugar and pour on top of cake mixture. Cook at 325° to 350° until done. If desired, you can sprinkle some extra confectioners sugar on top, once it has finished cooking. Place a piece of aluminum foil on rack below cake pan to keep mixture from browning too fast.
In food processor fitted with metal blade, process pork and veal until very finely chopped. Add cracker meal, egg, milk, seasonings and parsley leaves; process until well combined. Shape into 2 1/2 to 3-inch patties. In medium skillet, heat butter or margarine and oil over moderately high heat. Fry patties in batches without crowding until golden brown and all pink is gone, about 3 to 4 minutes on each side. Drain on paper towels.
Melt oleo in bottom of jelly roll pan (15 1/2 x 10 1/2-inch). Sprinkle evenly the crumbs. Sprinkle coconut over that evenly. Then spread fruit over that. On top of this, add dates plus nuts. Press mixture down and pour milk over it. Bake at 350° for 25 to 30 minutes. Cool completely before cutting.
Preheat oven to 350°. Spray rectangular pan with nonstick spray. Layer pecans on bottom. Add coconut. Mix cake mix as directed. Pour over coconut and pecans. Melt butter and cream cheese over low heat. Stir in confectioners sugar until smooth. Pour/drizzle on top of cake mix. Cook approximately 35 minutes.
Combine beans, 1 3/4 cups of the cheese, picante sauce, onion and seasonings in saucepan. Cook over low heat, stirring frequently, until cheese is melted and mixture is hot. Serve with tortilla chips, corn chips or vegetable dippers. Makes about 2 1/2 cups dip.
Brown sausage; drain. Brown ground beef, onion and green pepper until brown and onion is tender. Add garlic. Add remaining ingredients; simmer, uncovered, until thickened. Serve over hot, fluffy rice.
Crumble crackers in bowl and add peanut butter. On stove, bring sugar and milk to boil. Boil for 5 minutes (only). Pour onto crackers and peanut butter. Mix together well. Pour into a buttered pan. Cool and cut into squares.
Combine turkey, onion, garlic and pepper together in a nonstick pan and brown. Mix tomato soup, water and Worcestershire sauce together. In a 9 x 12-inch loaf pan, cut 1 head cabbage to bite size pieces. Cover with the turkey mixture. Sprinkle 2 tablespoons rice over mixture and add the tomato soup mixture. Cover with foil and bake at 350° for approximately 1 hour.
Put yams in 4 quarts of water to boil until done. Peel after cooling. Mash potatoes. Add next 4 ingredients. Spread in Pyrex dish. Place marshmallows on top. Place in 325° oven until marshmallows are brown on top. Serves 8.
Bake and cool pie shell. Wash and hull the strawberries. Cut up the berries. Mix the sugar and cornstarch in a 2-quart saucepan. Stir in the water gradually until the mixture is smooth. Add the cut up berries. Cook, stirring constantly, over medium heat, until thick and clear. Stir in the food coloring. Cool. Stir in the remaining berries. Pour into the pie crust. Chill until firm (3 hours). Top with Cool Whip.
Mix together syrup, pecans, eggs, white sugar, brown sugar, vanilla and salt. Pour in uncooked pie shell. Bake at 325° for 1 hour.
Empty one of the cans of beans into 1 1/2-quart casserole. Combine brown sugar and mustard. Sprinkle half of mixture over beans. Top with second can of beans. Sprinkle with remaining brown sugar mixture. Top with bacon. Spread ketchup over all. Arrange 3 to 4 additional slices of bacon on top, if desired.
Place layer of carrots, pepper and onion in dish. Be sure to slice vegetables thin. Mix remaining ingredients; beat well. Pour over vegetables and refrigerate.
Cook hamburger; drain and then add burrito mix, refried beans and water, mixing well. Cook for 20 to 30 minutes. Heat shells in oven or microwave oven for 2 to 3 minutes. Add lettuce, meat mix, tomatoes, cheese and taco sauce to burrito. Before you roll your burrito up, you can also add the other ingredients: black olives, green onion and sour cream to the filling. Roll up and serve.
Preheat oven to 400°. Combine chips, cheese and parsley. In small bowl, combine mayonnaise and 2 tablespoons lemon juice. Dip fish in remaining 2 tablespoons of lemon juice, then mayonnaise mixture, then chip mixture. Arrange in greased baking dish. Bake 5 to 10 minutes or until fish flakes with fork. Refrigerate leftovers. Makes 4 servings.
Combine first 5 ingredients, including oil if wanted. Boil for 1 minute. Cool and combine with remaining ingredients. Chill overnight.
Cream sugar and Crisco, add eggs, gumdrops and pecans. Fold in dry ingredients. Bake at 350° for 30 minutes. These cookies are real good.
Boil the chicken and the stick of butter for 30 minutes, or until chicken is tender. Pull chicken into small pieces, then mix them with the stuffing and soups. Use 1 cup of the broth from the pot you boiled the chicken in and put it with the other ingredients. Put in a 13 x 9-inch cake pan and bake for 30 minutes at 350°. Add salt and pepper for taste.
Chop peanuts into bowl. Put foil on a plate. Melt chocolate pieces in skillet on low heat, stirring all the time until melted. Peel banana. Cut in half and place on foiled plate. Spread chocolate on all sides of banana. Then roll in peanuts to coat. Put on waxed paper and put in freezer until hard.
Mix together all ingredients. Pour into well-greased loaf pan. Bake at 350° to 375° for 45 to 55 minutes. Bread is done when toothpick inserted in center comes out clean. Cool in pan approximately 10 to 15 minutes. Remove from pan and cool on wire rack. Can be served warm.