HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray a 13 x 9-inch pan with Pam. Thaw potatoes 1/2 hour before putting together. In a large bowl, mix all ingredients together. Put into sprayed pan and sprinkle with smashed potato chips. Bake in preheated 375° oven for 1 1/4 to 1 1/2 hours. Makes 6 to 8 servings.
Grind tomatoes, onions and green peppers. Add 1 cup salt and let set overnight. Next morning, drain out all liquid through a cloth bag. To the pulp, add the vinegar, sugar, mustard seed and celery seed. Pack in jars of any size you like. Close tight but you can't seal since it is cold. This will keep indefinitely.
Wash beans; trim ends and remove strings. Cut in half crosswise. Saute garlic and onion in oil; remove garlic and discard. Add beans and remaining ingredients; cover and cook, over medium heat, 25 minutes, or until beans are tender. Add 1 tablespoon additional water, if necessary. Yields 6 servings.
Preheat oven to 425°. Let pie shell stand at room temperature for 10 minutes, then prick bottom and sides of crust with fork. Bake just until crust begins to brown, about 5 minutes. Let cool.
In skillet, saute almonds in melted margarine until golden brown (5 minutes). Remove almonds from margarine and set aside. Combine flour, salt and pepper. Dust chicken with mixture and shake off excess. Stir rosemary into margarine left in skillet. Over medium heat, brown chicken on both sides. Stir in wine and cover. Cover over low heat for 5 to 10 minutes. Remove chicken to platter and sprinkle with almonds.
Beat sugar and eggs together, then add flours and fruit cocktail. Pour into floured pan. Bake at 425° until done. Then cook nuts, butter, sugar and cream for about 10 minutes after it comes to a rolling boil; pour this mixture over hot cake.
Mix well. Pour into pie shell. Bake 30 to 45 minutes at 350°.
Cream together butter and sugar. Add the beaten eggs, crushed pineapple (after draining) and bread (crusts removed and cut into cubes). Bake in a casserole bowl at 350° for 45 minutes, uncovered. Serves 8 to 10. Great with ham dinner.
Brown hamburger. Drain. Cook bacon and crumble. Drain 1/2 liquid from each can beans. Mix all ingredients. Pour into casserole dish and bake at 350° for 1 hour.
Boil noodles until just tender; drain and serve accompanied by soy sauce and bowls of chopped eggs, veggies and meats to be sprinkled on top of each person's portion of noodles according to their taste. Can be made in any quantity.
In large bowl, toss together the cabbage, onion, peppers and sugar. In small saucepan, whisk together the oil, vinegar, dry mustard, poppy seed, salt, dry mustard and cream. Bring to boil over medium-high heat, stirring constantly. Simmer for 2 minutes. Pour hot dressing over cabbage mixture, tossing well. Refrigerate salad at least 12 hours to let flavors mellow. Serve chilled on a bed of red cabbage leaves for contrast, if desired.
Saute mushrooms in butter and place in bowl. Add all ingredients. Stir very well. Make patties and fry in oil.
In large bowl, cream shortening, sugar (can use 1/2 white and 1/2 brown sugar), eggs and vanilla. Sift together dry ingredients; add alternately with milk, mixing well. Chill dough. Drop by teaspoonfuls onto greased baking sheet. Bake at 350° for 10 minutes.
Beat cream cheese until fluffy. Add sour cream and sugar; blend thoroughly. Slice berries and sweeten to taste. Arrange in shallow overproof serving dish. Spoon cream cheese mixture over berries and sprinkle with brown sugar. Place on lowest broiler rack and broil until sugar bubbles and browns lightly. Serve at once.
Salt the meat slices and turn them in the flour. Heat the oil. Add the meat and fry until pink on both sides. Clean the mushrooms; cut into slices and add to the meat. Cook, covered, on a medium flame until the meat is done (approximately 15 minutes). Take out the meat and continue cooking the mushrooms until the liquid evaporates. Add the heavy cream and half of the sour cream and mix thoroughly. (If the sauce is too thin, add a bit of cornstarch.) Put the meat back in the pan and cook with the mushrooms for a minute or two. Serve with rice or potatoes with leftover sour cream in a separate bowl.
In small pan over low heat, melt butter. Add cocoa, stirring, until well blended. In mixing bowl, beat together eggs and sugar. Add flour, mixing well. Add butter/cocoa mixture. Pour into standard cake pan. Bake at 350° until brownies pull away from sides of pan.
Combine all ingredients in blender. Spread on halved English muffins. Bake at 350° for 20 to 25 minutes until browned. Can be frozen for later use.
Mix cake as directed. Melt caramels, oleo and milk. In a 9 x 13-inch pan, pour 1/2 of cake batter. Bake for 15 minutes at 350°, then pour caramel mix over the baked part of cake. Add nuts and chocolate chips. Pour rest of cake batter over caramel mix. Bake for 20 to 25 minutes at 350° or until cake tests done. Can save out a little caramel and spread a thin glaze over top of hot cake, if desired.
Tear up bread and place pieces in greased baking dish (13 x 9-inch). Brown and drain bulk sausage; drain off fat. Spoon over bread. Sprinkle with grated sharp cheese.
Melt margarine and chocolate chips. Stir in Rice Krispies until coated. Press in bottom and sides of buttered pie pan. Chill 30 minutes.
Melt 1 stick butter in 9x13 inch cake pan. Mix 1 yellow cake mix and 2 eggs (this will be stiff); pat into butter.
Mix Kool-Aid as directed on package, adding extra cup of sugar. Freeze mixture until slushy. Pour into punch bowl and add juice and ginger ale. Serves 32 people.
Mix first four ingredients in small mixing bowl. Pull stems off of mushrooms and fill caps with mixture. Broil about 6 inches from heat for 10 minutes.
Mix all ingredients and pour into greased black iron skillet. Batter will be real thick. Bake at 350° about 25 to 30 minutes.
Preheat oven to 350°. Line bottom of a large ovenware pan (disposable aluminum deep-sided cake pan) with crust up the sides also. Lightly brown crust in oven and set aside.
Sift together first five ingredients. Mix together by hand, eggs, Crisco and sliced strawberries. Pour liquid ingredients into dry. Stir only until moistened. Add nuts. Stir gently until mixed. Pour into 2 (9 x 5 x 3-inch) loaf pans or 4 small, greased and floured. Bake at 350° for 1 hour. Cool 10 minutes. (Can be frozen.)
Cream the cream cheese. Add eggs; beat well. Stir in pecans. Pour over the mixture in pan. Bake 35 minutes at 350°.
Cook chicken; cool and debone and tear into small pieces. Cook broccoli as package directs; drain. Layer broccoli on the bottom of lightly oiled casserole dish. Layer chicken on broccoli. Melt cheese, soup and sour cream over low heat, stirring frequently and pour over broccoli and chicken layers. Cover with bread crumbs that can or cannot be lightly toasted. Bake at 375° for 15 to 20 minutes.
Mix well and bring to a boil. Add cornstarch in small amount of cold water. Stir until slightly thick. Serve hot on ham, etc.
Break noodles in bite-size pieces and boil until tender. Brown hamburger meat and drain. Layer following in casserole dish: noodles, meat, spaghetti sauce, Mozzarella cheese, Cheddar cheese, Swiss cheese and pepperoni. Bake at 350° for 20 minutes.
Put sugar in Wesson oil; beat, then add a little vinegar at a time and continue to beat. Add the rest of the ingredients slowly.
It is a good idea to cook with a glass of wine in one hand however, that is not essential to the soup.
Beat eggs well. Add sugar and beat well. Add flour, vanilla and milk; beat well. Pour into crusts. Bake until golden brown in 350° oven.
Mix tomatoes, soup, broth, onion and spices and cook 10 minutes. Add chicken. In a large dish, layer chicken mixture, Doritos and cheese. Repeat until all is used. Bake at 325° for about 35 to 40 minutes.
Preheat oven to 375°. In heavy 2-quart saucepan, melt butter. Meanwhile, on piece of wax paper combine bread crumbs, Parmesan cheese, basil, oregano, garlic salt and salt. Dip chicken breasts in melted butter, then roll in crumbs to coat. Place skin side up in greased 9-inch square baking dish. Bake in 375° oven for 50 to 60 minutes or until golden brown and chicken is tender. Meanwhile, add wine, green onion and parsley to remaining melted butter (about 1/2 cup). When chicken is golden brown, pour butter sauce mixture around and over. Return to oven for 3 to 5 minutes more or until sauce is hot. Serve with sauce spooned over.
Cook prepared squash (or use canned squash) and onion in enough water to cover for 8 to 15 minutes. When tender, drain and mash. Add other ingredients and mix thoroughly. Bake in a long, buttered casserole dish for 1 hour at 300°. Serves 8.
In a mixing bowl, combine all ingredients. Toss lightly to coat. Spoon into large lettuce-lined bowl.
Cook raisins in pint of water with 2 teaspoons of sugar. Add soda to juice. Put raisins in mixing bowl with rest of ingredients. Add juice and stir well. Add flour gradually until mixture is thick. Add jam. Pour into well-greased tube pan. Be sure to flour the bottom of the pan. Bake in moderate oven at 350° until done.
Bring sugar and syrup to a boil in a saucepan. Add peanut butter, and stir. Stir in cereal, and spread in a 13x9-inch pan. Combine morsels, and sprinkle over top. Cut into bars.
Cook until clear (first 3 ingredients). Add jello. Cool. Add fresh strawberries. Can pour over pound cake or angel food or ice cream. Can also top with whipped cream if you wish.
Mix together. Spoon into 9 x 13-inch pan, greased. Bake at 350° for 45 minutes. Turn up to brown top.
Combine coffee, rum and salt. Add ice cream and whipping cream; stir gently. Sprinkle with nutmeg. Yields 9 cups.
About 4 hours before serving or the day ahead: Into a large bowl, measure flour, margarine, cream of tartar, baking soda, salt, vanilla extract, eggs and 1 1/4 cups sugar. With mixer at low speed, beat ingredients until well blended, occasionally scraping bowl with rubber spatula. Shape dough into a ball. Wrap with plastic wrap. Refrigerate dough 2 hours or until easy to handle.
Cut cheese into 6 strips each. Slit hot dogs down center top to within 1/2 inch of ends (don't cut through). Stuff cheese into slit and wrap crescent triangle around each. Bake, topped with another cheese strip, 12 to 15 minutes at 375°.
Cream margarine and Crisco. Add sugar. Beat until smooth. Add egg yolks and beat well. Combine flour and soda and add alternately with buttermilk. Stir in vanilla, coconut and nuts. Fold in egg whites that have been beaten until stiff. Grease and flour 3 cake pans. Bake at 350° until done.
Save enough crackers for 6 layers. Crush remaining crackers. Cook oleo, sugar and pineapple until sugar dissolves. Add nuts and the crushed crackers to mixture. Let mixture cool before making layers. Alternate layer of crackers and layer of mixture until you have used the 6 layers of crackers. Wrap in foil and refrigerate. Can be frozen. Slice and serve.
Mix first 3 ingredients together. Pat mixture into cake pan. (Reserve a few crumbs for top.) Gently combine remaining ingredients. Pour mixture into cake pan covering cracker crust. Sprinkle remaining crumbs on top. Refrigerate.
Cream butter, sugar and honey. Add wine and blend well. Add nuts and flour. Knead dough until smooth. Pinch off pieces of dough the size of a walnut and roll into balls. Place on a greased cookie sheet, 1 inch apart, and bake at 350° for 15 minutes. Remove from oven and roll in confectioners sugar while still hot. Yields 2 1/2 dozen.
Brown bacon in skillet until crisp. Remove bacon. Add onion and red pepper to bacon grease and saute. Mix kraut, brown sugar browned onion, bacon, etc. Cook in moderate oven or on top of stove 30 to 40 minutes. It keeps 6 weeks or longer.
Thaw spinach. Mix spinach and all other ingredients in mixing bowl and stir until well mixed. Bake in oven at 375° for 30 minutes.
Cut pita into small squares and place on baking sheet. Mix zaatar and olive oil with your hands and spread on each piece of bread. Back in oven at 400° F for 15 minutes or until brown and crispy.
Leave dates and nuts whole. Sift flour, sugar and baking powder together. Sprinkle on dates and nuts. Mix with hands to cover dates and nuts. Add water to egg whites and beat until very stiff. Add egg yolks to dry mixture. Add vanilla and fold in egg whites and mix well. Line loaf pan with brown paper. Bake 1 hour at 350°. Test for doneness after 45 minutes. Serve plain or with vanilla ice cream. Will keep for weeks.
Wash raisins and soak in cold water for 3 hours. Drain; combine 2 cups water, raisins, sugar and flour. Also mix together with salt, lemon juice and rind and egg. Mix thoroughly and cook over hot water for 15 minutes, stirring occasionally. Let cool. Pour into empty pie shell; cover with dough strips, crisscrossed. Bake in hot oven at 450° for 10 minutes. Reduce heat to 350° and bake 30 more minutes.
In a bowl, mix sugar, flour, soda and cinnamon. Then add 1/2 cup buttermilk and eggs. In a saucepan, bring to a boil 2 sticks butter or margarine, cold water and 4 tablespoons cocoa. Pour mixture in saucepan into mixture in bowl; mix well. Pour into greased 15 1/2 x 10 1/2-inch baking sheet. Bake at 400° for 20 minutes.
Drain peas and add other ingredients. This will keep in the refrigerator for a couple of weeks. Serve with scoop fritos.
Arrange chicken in baking dish. Mix all ingredients except pineapple together in a bowl. Pour over chicken. Bake, covered (with aluminum foil), for 1 hour at 350°. Remove foil and continue baking, uncovered, 1/2 hour. Drained pineapple may be added during the last 1/2 hour.
Dice potatoes, onion and celery. Cook in salt water, 15 to 20 minutes. You may drain part of water off if you like. With hand potato masher, mash part of potatoes, leaving some whole or small pieces. Add milk to desired thickness. Salt and pepper to taste. Add margarine; sprinkle with dried parsley. Vary the amount of ingredients according to people to serve.
Bake in two jelly roll pans. Line one pan with wax paper. Bake at 350° for 15 minutes. Makes about 45 squares.
Dissolve lemon Jell-O in hot water. Add juice from pineapple. Let cool and add pineapple.
Blend the margarine and grated cheese. Work in the dry ingredients. Press the cheese dough around the olives so you have many small balls. Freeze. Bake at 400° for 15 to 20 minutes. Remove to paper towels. Serve warm.
Mix ingredients and spoon off teaspoon into hot oil. Sprinkle with powdered sugar.
Melt margarine over low heat	in heavy saucepan. Add flour, stirring constantly until	smooth. Cook for 1 minute, stirring constantly. Gradually add milk while stirring. Cook until thickened and bubbly. Stir in cheese, mustard and salt until cheese is melted. Remove from heat.
Heat oven to 350°. Stir peanut butter, sugar and eggs in a bowl until blended (it will be sticky). With floured hands, roll level measuring tablespoonfuls into 1 1/4-inch balls. Place 1 1/2 inches apart on ungreased cookie sheets. Bake 12 to 14 minutes until cookies look dry and tops are crackled.
Melt together butter, syrup and sugar. Put it in bottom of baking dish. Roll out dough. Spread butter, cinnamon and sugar on dough. Cut into slices. Put slices in pan and let rise, then bake at 375° until brown.
Heat oil in large Dutch oven of frying pan. Add onion, green pepper and garlic. Cook slowly until onion is clear. Blend in remaining ingredients. Cover and simmer gently over very low heat for 30 minutes. Serve with or without meatballs over cooked pasta.
Cream cocoa, butter and sugar. Add rest of ingredients. Bake in a 9 x 9-inch greased pan for 20 to 30 minutes at 325°.
Heat ingredients until melted. Put apple pie filling in flour tortilla. Roll and place in pan. Put boiled mixture on top. Bake at 350° for 45 minutes.
Cook broccoli according to package directions. Drain. Place in an 8-inch square baking pan (spray with Pam). Place turkey slices on top of broccoli. Preheat oven to 400°.
Mix beef, seasoned salt and catsup. Shape into 16 balls. Brown in greased ovenproof skillet. Add peas and onions; dot with butter. Mix soup and pimento together; pour over meat mixture. Bake in 350° oven for 20 minutes. Serve over buttered noodles or rice. Yields 4 servings.
Make patties; put potatoes, onion and cheese on top or bottom of hamburger patties. Put in aluminum foil. Fold foil over the patties; bake for 1 hour at 350°. Makes about 6 large patties.
Mix sour cream, cream cheese, soups, green pepper, onion, salt, pepper and garlic powder. Add thawed potatoes; mix. Pour into lightly greased 9 x 13 x 2-inch baking dish. Sprinkle with sesame seed and paprika. Bake at 300° for 1 1/2 hours.
Pop the corn to make 1 1/2 gallons. Combine brown sugar, margarine and corn syrup; cook until well blended. Add cream of tartar, baking soda and salt. (This mixture becomes foamy and increases in volume.) Pour hot mixture over popcorn; stir well.
Place the coconut under the oven broiler and brown delicately. Melt marshmallows in the top of a double boiler, stirring frequently. This will take about 15 minutes. Dip each nut in melted marshmallow and then roll in the browned coconut. These are best the day they are made. Makes about 30 small puffs.
Peel and fry potatoes in large skillet. Crumble and fry hamburger. Season potatoes and hamburger to taste. When the potatoes are almost done, cut up the cabbage in pieces, about an inch wide and 2 to 3 inches long. Fry in butter until tender. Add the hamburger and cabbage to the potatoes and mix.
Saute green peppers and garlic in oil in a large skillet over medium heat for 3 minutes. Remove pepper and garlic to plate. Add chicken to skillet; cook until brown on all sides, about 8 minutes. Drain and discard fat. Add cooking sauce, basil, salt and ground pepper to skillet; stir in green peppers and garlic. Heat to boiling; reduce heat. Simmer, covered, until chicken is tender 45 to 50 minutes.
Cut steak into thin strips. Coat with Kitchen Bouquet and let stand 30 minutes. Brown strips in oil. Add chopped onion, pepper, tomatoes, salt and cook slow until tender, covered, approximately 40 minutes.
Mix water, crisco, and flavorings in a large mixing bowl. Gradually add sugar a little at a time, folding until all is mixed in. Add the other 1/4 c (*water as needed). You want this to be thick. When all is folded in, now is time to use an electric mixer. Whip thoroughly. If making flowers, divide out a portion and add more sugar to it. This really needs to be thick.
Mix dry ingredients. Add butter and cream well. Add eggs and beat, then add evaporated milk and vanilla. Stir until well blended. Pour into shell and bake at 350° for 40 to 50 minutes. Pie will be slightly less than firm but will set as it cools. Cool completely before cutting.
Dredge meat in flour and garlic mixture. Saute in 2 tablespoons margarine. Set aside. Saute mushrooms in 2 tablespoons margarine. Mix gravy according to package directions; mix with meat, mushrooms and sour cream on low until hot.
Slice squash and onion; add teaspoon of salt. Cook about 10 to 15 minutes or until tender. Drain and mash. Add butter, sour cream, soup, pepper and crushed crackers. Pour in buttered casserole dish. Top with grated cheese. Sprinkle dressing on cheese. Bake at 350° for 30 minutes.
Preheat oven to 400°. Prepare pie shell. Beat eggs lightly. Add sugar, salt, corn syrup, cooled butter and vanilla; stir until mixed well. Spread pecan halves on crust. Cover with filling. Place in oven and immediately reduce heat to 350°. Bake for 40 to 50 minutes, or until firm in the center. Cool before serving.
Combine mandarin juice, mandarin peel, lemon juice, sugar and beaten egg yolks in a saucepan. Cook, stirring constantly, over a low flame until thick. Remove sauce from the burner, let cool a little. Whip the egg whites until stiff, add salt. Fold egg whites into the sauce, add vanilla. Serve over pound cake or fresh fruit. This sauce can be served warm or cold.
Mix all ingredients in Pyrex dish. Sprinkle with parsley. Bake at 350° for 30 minutes until top is golden. Serve with crackers or as a side dish.
Cream first 5 ingredients until fluffy. Add eggs. Beat well. Add flour and baking soda at low speed. Mix well. Stir in chocolate chips and pecans. Drop by teaspoon on ungreased cookie sheet about 2 inches apart. Bake at 375° for 8 to 10 minutes. Cool on cookie sheet. Makes about 7 dozen.
Melt chocolate chips, margarine and peanut butter. Pour over Crispix and mix well but gently. Dump this mixture into a large bag with 2 cups powdered sugar. Toss around gently to mix.
Mix first 7 ingredients and beat until creamy. Add raisins; mix in well. Bake at 400° for 15 to 20 minutes. Melt marshmallows on top, if desired.
In small bowl combine nuts, cinnamon and 1/2 cup sugar; set aside. Thinly slice apples; set aside. Preheat oven to 350°. Grease a 9-inch tube pan. Beat oleo with 1 cup sugar until light and fluffy. Add flour and remaining ingredients. Beat at low speed	until blended. Constantly scrape bowl. Increase speed to medium;	beat 3 minutes. Spread half of batter in pan. Sprinkle with 1/3 of nut mixture, then sliced apples. Sprinkle apples with 1/3 of nut mixture. Spread evenly with remaining	batter. Sprinkle with remaining nut mixture.	Bake for 55 to 60 minutes. Cool in pan on wire rack. Makes 8 to 10 servings.
Grease angel food cake pan with butter or margarine. Mix popped popcorn, candy and peanuts in a large bowl. Melt butter, oil and marshmallows in pan. Pour over popcorn mixture, then mix quickly and pour into angel food pan. Remove from pan when cool! Slice!
Cut jicama into small cubes and blanch in boiling water for 1 1/2 minutes. Drain. In a saucepan, melt butter and add green peas, stirring until all are coated with butter. Add jicama and seasonings; simmer over medium heat, stirring occasionally, until jicama and peas are tender. Jicama remains slightly crisp. Serves 4 to 6.
Mix all together except the crackers and margarine. Bake at 350° for 20 minutes. Mix the crackers and margarine, spread over casserole and bake 15 minutes more.
Put 2 cups warm water in bowl; add yeast, sugar and salt. Beat well. Add shortening and egg and beat. Add 2 cups flour and beat. Then add rest of flour. Use spoon to mix in the last 4 cups of flour because it it too heavy to beat with eggbeater.
Drain mushrooms. Mix and put in casserole. Top with crushed potato chips. Bake 1 hour at 350°.
Mix all the ingredients except the candy Kisses. Shape into balls. Roll in sugar. Place on ungreased cookie sheet. Bake at 375° for about 10 minutes. Put a Kiss in the middle of each cookie. Press firmly. Bake a minute or so more.
Preheat oven to 300°. Cream first 3 ingredients. Add eggs one at a time. Add rest of ingredients. Bake at 300° until done.
Mix orange juice, honey and lemon juice in a medium bowl. Gently stir in oranges, banana and coconut.
Mix brown sugar, catsup and bourbon in a saucepan; bring to a boil. Parboil wieners for 2 minutes, then simmer in sauce. Serve in a chafing dish.
Mix oats, brown sugar, flour, salt and melted butter. Spread half of mix in 8 x 8 greased dish. Spread cranberry sauce as a second layer, then spread other half of mix. Bake at 350° for 45 minutes.
Chop pepper and onion into medium size chunks. Slice mushrooms. Mince garlic; peel shrimp. Rinse both shrimp and scallops and remove excess water. Heat large frying pan (medium heat for range) and add olive oil. Once the pan has heated, add garlic, pepper, onion and mushrooms. Stir the vegetables while cooking for approximately 2 minutes. Using a slotted spoon, remove the vegetables (to prevent overcooking), then add shrimp, scallops, black pepper, lemon pepper, Old Bay seasoning and sherry (optional). Cook for approximately 5 minutes, or until shrimp and scallops are tender to the touch of the fork.
Preheat oven to 350°. Place all ingredients, except chocolate chips, in bowl. Mix thoroughly. Add chocolate chips and turn into a well-greased Bundt pan. Bake for 50 minutes to 1 hour. Let cool for 20 minutes and turn out of pan.
Place sectioned ribs in a very large pot or boiler and cover ribs with water. Add vinegar. Bake ribs on high (400° to 450°) for 1 1/2 hours; turn ribs every 30 minutes. When water has boiled down to 1 to 2 cups, pour 3/4 of bottle of barbecue sauce over ribs. Bake another 1/2 hour. Turn ribs every 10 minutes. Take out and serve.