HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir butter into hot potatoes. Whip cream cheese with sour cream until it is smooth. Stir this into mashed potatoes along with salt and pepper. Spoon into buttered casserole. Sprinkle with paprika and bake at 325° for 30 minutes.
Drain and dice peaches. Combine all ingredients and chill for 1/2 hour.
In frying pan, cook sausage and onion until sausage is browned. Beat together eggs and pour into pan with sausage. Cook eggs loosely. Turn heat off and cool mixture. Pinch together all of the crescent rolls to form a rectangle. Place on a baking sheet. Put egg and sausage into middle of dough. Sprinkle cheese over meat. Pull up sides of dough and pinch together to close over meat. Close up ends and bake at 350° until bread is browned, approximately 20 minutes.
Brown beef, onion and salt. Add enchilada sauce and water mixed with soup and green chilies. Simmer for 30 minutes. In a large 13 x 9-inch casserole or pan, grease and line bottom with 6 tortillas. Cover with half of the meat mixture. Sprinkle half of the grated cheese on top. Continue second layer, topping with remaining cheese. Bake in oven at 350° for 45 minutes to 1 hour until mixture is bubbly.
Boil the potatoes in their jackets. Peel and slice fine in large salad bowl. Saute the onions in shortening, being careful not to let them burn. Add a little hot water and boil until tender. Then add salt, sugar and vinegar and heat well. Pour dressing over the potatoes. Add chopped, hard-boiled eggs, if desired, to add flavor and nutritional value.
Melt butter in saucepan. Remove from heat and add all remaining ingredients and stir. Place in a 13 x 9-inch baking dish. Bake at 350° for 15 minutes.
Bring a large pot of salted water to boil and cook the spaghetti until al dente. Drain.
Cut chicken and brown in 1 tablespoon oil. Add soup, water and vegetable combination. Heat to a boil. Cover and cook over low heat until tender, about 20 minutes. Serves 4.
Mix all ingredients. Shape into patties or balls. Cover with tomato soup or mushroom soup. Refrigerate 24 hours. Bake in greased pan at 350° for 1 hour.
Combine egg and milk in shallow bowl. Mix lightly. Combine spaghetti sauce mix, flour and cheese; mix well. Put chicken pieces in egg mixture and then in spaghetti sauce mixture. Fry in hot oil in a large skillet for about 10 minutes, turning to brown evenly. Cover and cook for 20 to 30 minutes longer or until tender. Chill and serve cold.
Drain and mash shrimp with a potato masher. Add the onion. Melt the butter and pour over the shrimp and mix well. Add lemon juice, mayonnaise, salt and pepper. This should be a rather thick paste. Pack firmly into a 3-cup mold. Chill several hours until firm. Turn it out onto serving plate. Serve with crackers.
Crumble ground beef in bowl. Add salt, pepper and garlic salt to taste. Add chopped onion. Toss all with fingers. Add rice only from Rice-A-Roni. Toss again. Form into quarter-size balls. Brown these in skillet in margarine all at the same time, turning once (about 5 minutes on each side). Drain off grease. Sprinkle seasoning mix from Rice-A-Roni over meat balls. Add 3 cups hot water. Bring to a boil. Cover, cut down to low and cook for 30 minutes.
Place warm water, yeast and sugar in a bowl and let bubble. Place in a large mixing bowl and mix well the flour, sugar and salt. While mixer is running, pour in yeast mixture and beat on medium speed for 3 or more minutes. Add eggs, butter and raisins. Mix for 1 more minute. Change to dough hook. Add 3 cups more flour in 1/2 cup increments until dough clings to hook, but is not dry. (This should take about 5 minutes.) Place dough in greased bowl and grease top. Cover and let rise until doubled. Punch down and let rise again about 30 minutes. Turn out on floured surface and divide into 3 equal parts. Flatten dough and sprinkle with cinnamon-sugar; roll up. Grease top of loaf, cover and let rise until doubled. Bake at 350° for 30 minutes.
Bring catsup, butter and Worcestershire sauce to a boil. Add sugar, black pepper and lemon. Cook until lemon pulps.
Cook spinach; cool and drain. Combine spinach and all ingredients in large bowl. Mix thoroughly. Form walnut-size balls and chill 2 hours. Place spinach balls on greased cookie sheet and bake. Good hot or cold. Makes about 20. Cooking Time: 18 minutes. Temperature: 350°. Servings: 5. Pan Size: 8 x 12-inch.
Slice cookie dough and arrange on pizza pan.	Cook as directed on package. (Cookie dough should merge together and form a crust.) Cool completely. Mix cream cheese, sugar and vanilla together. Spread on cooled crusts. Use fruit of your choice (except pineapple).
Drain orange slices and pineapple, reserving juices. Dissolve Jell-O in boiling water. Cool slightly and add cream cheese. Beat until well blended. Let cool and add Cool Whip and 1/2 cup combined juices. Beat until light. Fold in orange slices and crushed pineapple. Let set in refrigerator, stirring occasionally until like egg white.	Pour into mold and refrigerate overnight.
Brown sausage in a skillet. Fry potatoes in same skillet. Mix eggs and cheese in a bowl. Pour eggs and cheese over potatoes and sausage. Do not mix. Cover; cook on medium/low heat until eggs are done. Salt and pepper to taste. Serves 4 or 5.
Cook chicken and chop. Mix together. Bake at 350° for 20 to 25 minutes. Can add a topping of 1 cup crushed potato chips.
Mix 1 stick of margarine and 2 cups of graham cracker crumbs. Press in a 13 x 9 x 2-inch pan. Beat 2 eggs, 2 sticks margarine and 2 cups of powdered sugar for 15 minutes with mixer. Spread over crust. Cover with sliced bananas, crushed pineapple and then Cool Whip. Sprinkle with nuts and cherries. Refrigerate overnight.
Combine softened butter, peanut butter and powdered sugar. Mix thoroughly. Roll into 1/2-inch balls and chill. In double boiler, melt chocolate chips and paraffin. Dip balls, using toothpicks, into chocolate mixture. Place on waxed paper to allow to harden.
Peel and clean shrimp. Saute shrimp and onion in oleo for 10 minutes or until shrimp are pink and tender. Add mushrooms and cook for 5 minutes more. Sprinkle in flour, salt and pepper. Stir in sour cream and cook gently for 10 minutes, not allowing mixture to boil. Serve over rice. Makes 4 to 6 servings.
Cook sugar, honey and water to soft ball stage (very soft and droopy). Remove from heat and add vanilla and walnuts. Stir until thick and creamy. Turn out on wax paper and separate quickly with a fork.
Preheat oven to 350°. Put fruit on bottom of pan. Sprinkle all of jello over fruit. Sprinkle all of cake mix over fruit. Dollop thin pieces of butter over top of cake mix. Pour all of water on top of cake mix and butter. Bake for 1 hour or until done. (I always add a bit more fruit than the recipe calls for.) The following fruits are also good: red tart cherries with cherry jello and blackberries with blackberry jello. Strawberries and blueberries get too mushy when cooked, but you can try them if you wish. Use corresponding jello with fruit.
Mix all ingredients together in saucepan over medium heat. Bring to a boil, stirring. Serve warm over apple dumplings. Makes 2/3 cup, for 6 to 8 dumplings.
Slice and marinate hot dogs in bourbon. Stir occasionally. Let set 24 hours. Drain off bourbon and throw away? Put hot dogs in casserole and pour catsup and brown sugar over. Bake 1 hour at 350°.
Mix together margarine, flour and pecans. Press into a 9 x 13-inch pan. Bake for 15 to 20 minutes at 350° until golden brown. Let cool.
To melted oleo add sugar and eggs. Add vanilla and soda. Mix in flour and salt, then add chips and nuts. Bake in 375° to 400° oven. Do not overbake.
Stir-fry in oil the egg, celery and diced meat. Add bean sprouts. Serve over prepared rice with soy sauce to taste. Serves 4.
Soften cheese.	Drain clams and add to cheese.	Add Worcestershire sauce and mix well.	Store in refrigerator (covered).	Just before serving, spread 1 teaspoon mixture on crackers. Sprinkle with paprika and place on large cookie sheet. Bake at 400° for about 5 minutes.
Rub salt, garlic salt and pepper onto fryer. Place cut up chicken into electric skillet. Mix together the first 3 ingredients and pour over chicken; bring to a boil. Cover and simmer until meat leaves bone and sauce is very thick. Turn occasionally.
In a large saucepan, dissolve bouillon in hot water. Mix cornstarch with a small amount of water and stir into bouillon. Add soy sauce, vinegar and green onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring. Serve at once.
In a large nonstick skillet combine all ingredients and mix well. Reduce heat and simmer, stirring occasionally, until macaroni is done and tomatoes thickened.
Cook chicken until done, take out to cool. Put in cream of chicken soup and bring to boil. Put pastry in 4 to 6 at a time. Let it cook, then put more until all is in. Then put chicken back in pot. Take chicken off the bone. Salt and pepper to your taste.
Wash small cucumbers and put in fruit jars with dill and garlic to taste. Boil water, vinegar and salt until a good, rolling boil. (Can boil jars with lids in water before sealing jars.) Pour pickle brine over cucumbers and seal.
Combine sugar and water. Boil 10 minutes. Add spices. Cover and let stand 1 hour in a warm place. Strain. Add juices and cider. Serve warm. Keeps warm well in crock-pot.
Chop cabbage into medium-size pieces and spread in bottom of greased 13 x 9 x 2-inch dish (prefer glass; tomato and metal gets bitter taste). Brown meat and onion, breaking up meat as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage.
Cook potatoes until tender (15 to 20 minutes in microwave, 1 hour in preheated 450° oven or boiled 25 minutes). Cool. Peel. In large bowl, mash. Add marmalade, sugar, orange juice and almond extract. Beat with mixer until smooth. In 2nd bowl, beat egg whites to stiff peaks. Fold into potato mixture. Coat a 6 cup casserole with nonstick spray. Add mixture. Sprinkle with almonds, if desired. Bake at 350° until puffy and set (about 40 minutes). Serves 6.
Mix all ingredients thoroughly. Pour into unbaked pie crust. Bake at 450° for 10 minutes, then reduce heat to 350° for 20 minutes more. Serves 8.
Boil chicken in water until cooked thoroughly, set chicken aside to cool before separating. Meanwhile bring 2 quarts water to a boil in a large pot. Add noodles and cook until tender. While noodles cook; saute mushrooms in about 1/4 stick of butter, do not drain butter sauce off of mushrooms. When noodles are tender, drain all but about 1/4 of the water off. Add all ingredients and stir until cheese is melted. Makes about 8 servings.
Brown the hamburger and onion together. Drain and add other ingredients. Bake at 350° for 1 hour. Cover with foil while baking.
Combine lamb with remaining ingredients, except rice. Preheat broiler to high. When ready to broil, divide lamb among 4 skewers. Broil 4 to 5 inches from heat source, turning to cook evenly, about 10 minutes. Serve with rice. Makes 4 servings.
Cover whole cucumbers in salt water. Let stand for 10 days. Take out cucumbers and cut. Put in clear water for 24 hours. Take out and put in alum water. Heat to warm on stove for 2 hours, just covered in alum water. Stir occasionally. Take from hot water and chill in ice water.
Cream oleo or butter and sugar well. Add eggs, one at a time. Keep this separate. Mix well remaining ingredients into a paste and pour with the first ingredients. Mix well and add flour. Add walnuts and mix well. Bake at 375° for 1 hour, then bake 15 minutes at 300°.
Boil chicken for 20 minutes. Remove skin and bones. Arrange in a 3-quart oblong baking dish. Mix sour cream and soups. Pour over the chicken. Mix poppy seed and cracker crumbs; sprinkle over the top. Drizzle the margarine over all. Bake, uncovered, for 30 minutes in a 350° oven.
In a large saucepan, cook bacon until crisp. Drain bacon, reserving 3 tablespoons drippings in pan. Set bacon aside. Add chopped potato, onion, carrot and celery to bacon drippings. Cook over low heat about 20 minutes or until potatoes are tender, stirring occasionally. Stir in the milk, salt and pepper. Bring mixture to boil. Stir together sour cream, flour and paprika. Gradually stir about 1 cup of the hot mixture into sour cream mixture. Return to remaining hot mixture in saucepan. Cook and stir just until mixture bubbles. Top with bacon pieces. Serve immediately.
In a large bowl, mix about 1 1/2 cups flour, dry yeast, salt and sugar. Heat milk and shortening in saucepan until lukewarm (shortening need not melt). Add dry ingredients in mixer bowl and beat 2 minutes at medium speed. Add egg and 1/2 cup more flour. Beat at high speed for 2 minutes. Stir in enough flour to make a soft dough; knead lightly. Cover bowl; let rise in warm place until double in bulk (about 1 hour). Place dough on floured surface; knead. Roll out 1/4 and 1/2-inch thick. Cut in 2-inch squares. Heat oil to 375° and fry squares. Sprinkle with powdered sugar.
Beat cream cheese and sour cream. Add all other ingredients. Chill and serve with chips.
Heat butter, half and half, salt and cheese. Stir until melted. Mix in potatoes and bake in a 2-quart baking dish at 350° for 45 minutes. Add sour cream and continue cooking for 15 minutes. Garnish with bacon.
Mix ingredients together. Beat at slow speed, about 5 minutes. Melt 2 1/2 sticks pure butter. Heat oven at 350°, about 10 minutes before putting pies into oven. Bake at 350° for 45 minutes or 1 hour.
Add butter, salt and sugar to boiling water. Cool. Then add dissolved yeast cake. Add sifted flour and set aside in a warm place to rise. When double in bulk, add well beaten egg. Knead lightly. Roll out 1/2-inch thick on well floured board. Cut with biscuit cutter, 3-inches around. Crease with dull knife. Brush with melted butter and fold over, pinching the dough on sides to make a pocket book. Brush tops with butter. Let rise and bake on a cookie sheet in 390° oven about 20 minutes.
Cream the margarine with sugar substitute. Combine soda and applesauce; add to the margarine mixture. Add all the remaining ingredients and mix well. Pour into a nonstick 7 x 11-inch baking pan. Bake at 350° for 40 to 50 minutes. When cake is cool, cut into 15 equal slices.
Mix the Cool Whip, Eagle Brand and lemon juice. Drain and chop oranges, pineapple and coconut. Pour into pie shells. Let stand overnight in refrigerator.
Wash, scrape and grate the carrots on the downward stroke (coarse grater) or chip very fine.
Drain and chop artichoke hearts into small chunks. Mix all ingredients together (remember to squeeze chilies). Sprinkle more shredded Parmesan cheese on top of dish. Bake at 350° for 25 to 35 minutes.
Cut in half; clean and peel squash. Slice in 1/2-inch slices. Place in 11 x 7-inch baking pan. Top with apple slices. Mix remaining ingredients together and sprinkle over top. Cover with foil. Bake 50 to 60 minutes in 350° oven until squash is tender.
Place all ingredients in a saucepan. Cover; cook 25 minutes over medium heat. Uncover; cook 20 minutes over medium heat.
Combine flour, oatmeal, brown sugar, butter, salt and vanilla. Press into bottom of 9 x 12-inch pan, saving some crumbs for top. Boil apple slices in 1/4 cup water. When partly done, add 1 cup granulated sugar and 2 tablespoons cornstarch. Pour over crust. Sprinkle crumbs on top. Bake at 350° for 25 minutes. Makes 12 servings.
Break spaghetti into fourths and boil according to directions. Drain and run under cold water until cool. Mix all together and chill.
Cook macaroni. Do not cook until dry. Add grated cheese until melted. Add butter. Add eggs, one at a time. Continue stirring. Cook at 350° until brown. Take out of stove while mixture is still thin.
Mix together. Pour into 2 unbaked pie shells. Bake at 325° for 45 to 50 minutes.
The Dry Mix: Sift together flour, sugar, cinnamon, baking soda and salt into large bowl. Add fruit, carrots and nuts; stir well to combine.
Mix together the rosemary, sage, thyme, cumin and salt in a bowl. Sprinkle over the chicken breasts and rub in, coating both sides. Broil or grill chicken until done.
In Dutch oven, brown beef, breaking up pieces with fork or spoon. Add onions, garlic, water, basil, salt, pepper, potatoes and carrots. Cover and simmer 15 minutes or until potatoes and carrots are almost tender. Add peppers and tomato sauce. (I sometimes add chunks of zucchini at this time.) Finish cooking until all vegetables are tender. Serve with crusty bread or rolls. Makes 4 servings.
Cheese, pork, tomatoes and bell peppers, grind them and mix together. Then mix the margarine and the season of chicken and make the pupusa. Cook it in a comal and wait for it to be ready and enjoy.
Cut chuck roast into cubes. Place beef cubes in casserole dish. Mix soup and sherry. Pour mixture over beef. Cover and bake at 300° for 3 hours. Serve with rice or noodles.
Mix all ingredients; salt and pepper to taste and refrigerate until well chilled. Serve with chips or veggies.
Drain beans. Process all ingredients in a blender or food processor until smooth. Serve as a dip. Can also be used as a condiment on sandwiches.
Grease and flour 2 (12-inch) pizza pans. Combine 1/2 dry cake mix with water. Add eggs, brown sugar and butter; mix well. Add remaining cake mix and nuts. Press mixture into pizza pans. Bake at 350° for 15 minutes.
Mix together flour, margarine and sugar; add juice, egg yolks and milk. Beat egg whites until stiff and fold in last. Pour into pie shell. Bake at 350° for 40 minutes or until knife comes out clean and the top is crusty looking.
Heat oven to 450°. Prepare pastry for 9-inch two crust pie as directed on package, except; roll half of dough into 13 x 9-inch rectangle and place on an ungreased baking sheet. Stir together pie filling and raisins; spread evenly over pastry to within 3/4-inch of edge. Roll out remaining dough for top crust. Place over filling. Pinch edges together securely. Cut slits in top to allow steam to escape. Bake about 20 minutes or until golden brown.
Cook first 5 ingredients in saucepan on top of stove over medium heat until it starts to thicken. Pour into a 9 x 13-inch baking pan. Crumble cake mix over zucchini mixture. Top with chopped walnuts. Cut margarine over the top. Bake at 350° for 45 minutes.
Mix together well. Pour into unbaked pie shells. Bake at 425° for 15 minutes, then at 350° for 45 minutes, or until knife inserted in middle of pie comes out clean.
Heat oven to 350°. Put cottage cheese in a mixing bowl. Add eggs and stir; add broccoli. Sprinkle cornstarch on top and mix well. Add oleo and stir in half of the cheese. Season with salt, pepper and onion. Put in 1 1/2-quart baking dish. Sprinkle remaining cheese on top and bake for 1 hour.
Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1 1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened.
Mix all together and pour into a greased casserole dish. Bake at 350 for 20-30 minutes.
Sift flour and salt together into a medium bowl. Add the oil, egg and water or enough to make a thick batter. Dip vegetable of your	choice	into batter and deep fry until golden. If batter does not adhere to the vegetables, add 1 to 2 tablespoons water	to batter. Use vegetables such as mushrooms, cauliflower, eggplant, zucchini. Yields 2 cups.
Dissolve gelatin in boiling water; add cold water. Add berries and set aside to cool. Do not refrigerate. Cream 3 tablespoons sugar with margarine; add pretzels. Press in 9 x 13-inch pan. Bake 10 minutes at 350°; cool. Blend cream cheese with powdered sugar. Add whipped topping. Spread cream cheese mixture over cooled crust and let firm up in refrigerator. When cream cheese mixture firms, top with strawberry mix and refrigerate overnight.
To prepare the rub, combine all ingredients, except steaks, in the bowl of a food processor and process until the mixture is well blended. This rub can be prepared in advance and stored in an airtight container until ready to use. Using your hands, completely cover the steaks with the rub. Place them on a plate; cover with plastic wrap and refrigerate for 4 hours. Remove steaks from the refrigerator and allow to return to room temperature while preparing the grill. Grill steaks for 6 to 8 minutes per side for medium-rare.
Mix all ingredients except sugar. Form into 1/2-inch balls. Bake in a 400° oven until light brown, about 14 minutes. Roll in sugar while hot. Cool and roll again.
Mix jello, boiling water and 7-Up. Let jell slightly. Add pineapple, marshmallows and sliced bananas. Let jell solid. Cook sugar, flour, egg and pineapple juice. Take off heat and let cool. Add 2 tablespoons butter. Fold in one cup of nondairy topping and spread over jello. Refrigerate.
Drain strawberries, reserving syrup. Pour boiling water over gelatin, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup. Stir into dissolved gelatin. Chill until almost set.
Mix flour, baking powder and salt and set aside. Cream margarine and sugar together. Add eggs and vanilla to margarine and sugar mixture. Then add flour mixture slowly and mix until smooth. Roll out on floured surface and cut into biscuit shapes. Bake at 375° until brown. Cool and remove.
Mix sugar, margarine, milk and cocoa in a pot on stove. Bring to a boil and boil for 1 minute. Add vanilla and peanut butter. Take off stove and stir in 3 cups of oatmeal. Spoon onto foil and allow to cool.
Make mixture of cream cheese, mushrooms and garlic; salt to taste. Leave rolls in squares and sprinkle poppy seed on one side. Turn squares over and put a roll of mixture down center of square. Fold edges to meet. Cut into 6 squares; bake at 350° until golden brown. Makes 48 rolls. Can be made ahead and frozen uncooked. Best when served warm. Use warming tray or chafing dish.
Combine all ingredients; stir in nuts. Set aside. Combine remaining ingredients. Add to dry ingredients, stirring until batter is moistened. Spoon into 2 greased and floured loaf pans. Bake at 350° for approximately 1 hour or until a knife inserted in center comes out clean. Cool 10 minutes before removing from pans.
Butter a 9 x 12 x 2-inch casserole. Preheat oven to 350°. Fry meat in a skillet until browned, stirring with fork to keep it pebbly. Drain; add chili powder, salt, pepper and chilies. Combine undiluted soups and enchilada sauce in saucepan. Heat over medium heat, stirring until well blended. Add 1 1/2 cups soup mixture to beef.
Mix well; pat out in pie plate on bottom and up sides. Prick with fork.	Bake at 400° for 15 minutes. Cool.
Mix all ingredients together; mix about 2 minutes at medium speed. Bake 35 to 45 minutes. Preheat oven to 350°. Excellent iced or topped with Cool Whip.
Cook mixture in a medium-size pot until it forms a soft ball; add nuts. Drop by spoonfuls onto waxed paper.
Combine pork, potato water, onion, garlic and seasonings in a large saucepan. Bring to boiling point, then reduce heat and allow to simmer for 25 minutes or until surplus liquid is reduced. Stir occasionally. Remove from heat and stir in mashed potato. Chill mixture.
Mix the first 5 ingredients and add to sour cream which has been stirred with eggs. Add vanilla and bake in moderate oven.
Brown beef, onions and celery. Brown uncooked rice. Combine ingredients in casserole and mix well with soups and soy sauce. Cook 45 minutes at 350°. After 30 minutes, top with Chinese noodles. Return and finish cooking for 15 minutes.
In large saucepan, combine soups; gradually stir in water. Add remaining ingredients. Heat; stir occasionally. Makes about 8 cups.
For Spice Bag: Place cinnamon and cloves in the center of a 6-inch square of 100% cheesecloth. Bring corners of cheesecloth together and tie with a clean string. Set aside.
Mix together and pour into crust made of vanilla wafers crushed very fine and combined with melted butter. Beat egg whites and sugar for meringue.
With electric mixer cream butter; gradually add sugar. Beat until light and fluffy. Beat in egg and vanilla. With spoon blend in flour. Fill cookie press and press out onto ungreased cookie sheet. Bake at 350° for 8 to 10 minutes. May top with frosting, if desired, after cooling.