HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash potatoes and rub with oil. Bake at 400° for 1 hour or until done. Cut in half lengthwise. Carefully scoop out pulp, leaving shells intact. Mash pulp; stir in oleo, 1 1/2 cups of cheese, sour cream, milk, salt and pepper. Stuff shells with potato mixture and sprinkle with remaining cheese. Bake at 350° for 20 minutes.
Mix first two ingredients and let stand overnight. Cook next three ingredients 30 to 40 minutes (until thick) with the mustard and vinegar. Let cool. Add 1 1/2 cups mayonnaise. Keep refrigerated.
Combine evaporated milk, sugar, egg yolks, butter and vanilla in small saucepan. Cook and stir over medium heat until thick, about 12 minutes. Stir in coconut and pecans. Beat until thick enough to spread. This is an excellent frosting for a chocolate cake or chocolate cupcakes.
Combine all ingredients and roll into 1-inch balls. Bake in 375° oven for 15 to 20 minutes.
Cream butter and sugar. Add eggs one at a time, mixing well. Sift flour with soda and salt. Add flour to creamed mixture alternating with sour cream. Start and end with flour. Add flavorings. Bake at 325° for 1 hour and 15 minutes.
Cook 1 package chocolate pudding by package directions. Blend in one box dry chocolate cake mix. Pour into greased 9 x 13-inch pan. Sprinkle on chocolate chips (and nuts if desired). Bake at 350° for 30 to 35 minutes.
Fry sausage and drain. Beat eggs, milk and mustard. Spray a 9 x 13-inch pan and spread croutons in bottom. Sprinkle sausage over croutons. Pour milk mixture over sausage. Cover and refrigerate overnight. Remove and let stand 30 minutes. Bake, uncovered, at 325° for 50 minutes. Sprinkle with cheese and bake 5 minutes longer.
Peel hard-boiled eggs. Cut in halves. Put yolks in mixing bowl and mix in ingredients. Beat until smooth. Put in halves and sprinkle lightly with paprika.
Make graham cracker crust and press in bottom of baking dish, reserving 1/4 cup crumbs for top. Dissolve lemon Jell-O in 1 1/3 cups boiling water; stir in sugar. Allow to cool and become slightly set. Whip well chilled evaporated milk. Add Jell-O mixture to whipped evaporated milk; whip until stiff. Add juice and grated rind of 2 lemons or 3 tablespoons lemon juice. Spread over crumb crust. Sprinkle remaining crumbs on top and refrigerate.
Cook spaghetti until done. Layer in a 1 1/2-quart casserole. Combine all other ingredients, except cracker crumbs. Pour into casserole on top of spaghetti. Dot with butter or margarine. Sprinkle with cracker crumbs. Bake at 350° for 35 to 40 minutes. Serve.
Boil eggs. Peel and put in large jar. Sun tea jug works great. Boil water, sugar, vinegar and pickling spice for 5 minutes. In a sun tea jug, pour beets in jug. Add peeled, boiled eggs. Pour boiled mixture over beets and eggs. Eggs should be pickled in 3 days.
Saute your onions and margarine. Add the rest of the ingredients and heat until warm. Put in casserole dish and bake at 350° for 30 to 35 minutes.
Brown ground beef. Add the next 6 ingredients; simmer, uncovered, until thick (about 1 hour). Cook the lasagna noodles in boiling water until tender; drain noodles and rinse in cold water.
Peel cucumbers and cut lengthwise, taking out seeds. Grate cucumbers and onions. Add salt and pepper. Add vinegar and let set 30 minutes. Put mixture in colander and drain all liquid. Add cream cheese and mayonnaise; mix well.
Cream sugar and Crisco. Add eggs one at a time. Add baking powder, vanilla, milk and flour. Mix well. Roll into small balls and place on greased cookie sheet; flatten with fingers. Bake at 325° for 10 to 12 minutes or until light brown around edges. Cookies are better if they are not brown on top. Yields about 4 1/2 dozen.
Make lemon pie mix first; let cool, using 2 packages pie filling, as directed. Use sugar as for 1 box; use 3 1/2 cups boiling water.
Grease tube pan with margarine or Crisco. Place individual rolls around bottom of pan. Drizzle melted margarine over rolls. Combine pudding, brown sugar and nuts and sprinkle over rolls. Sprinkle rolls with cinnamon. Cover and leave at room temperature overnight to allow rolls to rise. Bake 30 to 35 minutes at 350°. Serves 4 to 6.
In bowl, combine chicken broth, cornstarch, soy sauce, garlic, ginger and orange peel. Blend and set aside.
Preheat oven to 350°. Cream together the margarine and peanut butter. Beat in sugars. Stir in 1 egg, salt and vanilla. Arrange by teaspoons onto cookie sheet. Press flat with fork. Bake until firm (about 10 minutes). Makes approximately 60 cookies.
In a bowl, combine the first six ingredients; mix well. Spoon about 1/3 cup onto each roll. Wrap each tightly in foil. Bake at 300° for 20 to 30 minutes or until heated through. Makes 6 to 8 servings.
Melt chocolate and peanut butter in microwave. Stir and add remaining ingredients. Drop by teaspoon on wax paper.
Heat broccoli to boil. Add cheese and butter and let melt. Mix together cream, soup, rice, onion and crackers. Add broccoli mixture together with other ingredients. Bake at 350° for 45 to 50 minutes.
Dissolve yeast in water. Add sugar, salt and oil. Mix well. Add sifted flour to mixture and stir. Put dough on floured surface and knead several times. Roll out and cut into biscuits. Let rise 45 minutes to 1 hour in greased baking dish. Bake 15 to 20 minutes at 350°. Makes about 10 biscuits.
Mix sugar and cocoa good. Boil with salt and cream 7 minutes. Add margarine and marshmallow cream. Beat until thick. Add nuts. Pour into buttered pan.
Beat sugar and eggs together. Add oil and beat again. In another bowl, mix dry ingredients well. Put 1/2 dry mixture into egg, oil and sugar mixture. Next, add 1 cup figs and mix well. Add last of dry mixture. Add pecans and 1 teaspoon vanilla. Bake in tube or Bundt pan at 350° for 45 to 50 minutes.
Peel carrots and cut in half lengthwise. Cover with salt and enough boiling water. Simmer, covered, 15 minutes or until tender. Drain well. Melt butter in large skillet. Stir in sugar and lemon. Add carrots; stir until well glazed over medium heat. Makes 6 servings.
Mix first 4 ingredients and cook to the soft ball stage. Cool until bubbles subside, then pour over popcorn and stir.
Mix cake mix, butter and 1 egg together. Put in the bottom of a pan (mixture will be sticky). In blender, mix pumpkin, 4 eggs, brown sugar and cinnamon.
Preheat oven to 375° Combine the first 8 ingredients. Spread into an ungreased loaf pan. Bake 1 hour.
Put all ingredients into a large soup pot, bring to a boil on high, then reduce heat to a gentle simmer until onion, potato, celery and turnip are done, roughly 35 to 40 minutes. We do not add salt since other ingredients do very nicely for seasoning. This makes six generous helpings and with the addition of a hot bread and a light dessert makes a meal.
Boil milk and sugar. Stir in the flour, cornstarch and cocoa. Beat eggs and pour hot pudding over eggs, stirring well. Cool; add the cream, brown sugar and vanilla.
Drop steaks in boiling water. Let stay until they turn white. Remove and beat in salt and pepper. Roll in flour and fry like chicken.
Mix all ingredients, except cheese. Line a cast-iron skillet with foil; spray with Pam. Pour in 1/2 batter; cover this with the cheese. Add the rest of the batter, covering with cheese well. Bake at 375° for 25 minutes or until center is firm and done. Cut in small cubes and serve warm or room temperature.
Mix well. Let stand for 30 minutes. Roll out thin. Cut in squares. Fry in hot oil.
Grease four No. 303 cans. In a large mixer bowl, combine all ingredients, except nuts and cherries. Spoon into cans and bake at 325° for 60 minutes. Cool 10 minutes; remove from pans.
Sprinkle dry pudding over fruit. Mix well, then add bananas and any of the other optional fruit you choose. Mix well and serve.
Dissolve Jell-O in pineapple (no water). Mix cottage cheese in thoroughly, then mix in Cool Whip. Let set. That's it! (Chopped nuts may be added.)
Grind peppers and onions together with a handful of salt. Add boiling water enough to cover. Let stand 5 minutes. Drain. Add sugar and vinegar. Boil for 2 minutes. Can.
Mix the cheeses in a greased 9 x 13-inch baking dish. Pour eggs over the cheeses. Sprinkle with chilies. Bake at 350° for 20 to 30 minutes or until set. Cool for 5 minutes. Cut into squares. Place on crisp crackers or taco chips.
Prepare macaroni as directed. Drain. Rinse in cold water. Combine all ingredients. Cover and chill.
In a medium bowl, stir together graham cracker crumbs, sweetened condensed milk, chocolate pieces and nuts. Spread evenly in a greased 8 or 9-inch pan. Bake in a preheated 400° oven 25 to 30 minutes. While still warm carefully cut into squares. Cool in pan. Makes about 25 cookies.
Mix Jell-O, hot water, sugar and lemon juice; refrigerate until beginning to thicken. Mix in Dream Whip, mixed according to directions. Add coconut. Pour over cubed angel food cake.
Sift the sugar to get out lumps. Sift the cake flour five times before measuring. Beat the egg whites with salt until foamy. Add cream of tartar and continue beating until eggs are stiff, but not dry. Fold in the sugar and add flavoring. Fold in flour, one tablespoon at a time. Bake in ungreased angel food pan in very slow oven for 50 to 60 minutes.
Soften cream cheese; add sour cream gradually, mixing with mixer. Add bean dip and taco seasoning; beat on low speed until well mixed. Place in a shallow casserole dish and top with Cheddar cheese. Cover and bake in a 325° oven for 30 to 45 minutes, until thoroughly heated. Serve with Doritos or dip-size Fritos.
Boil sugar, milk, cocoa and salt to soft ball stage in a 3-quart heavy saucepan over medium heat, stirring continuously. Remove from heat. Add butter, vanilla, peanut butter and marshmallow cream. Beat until well blended. Pour into a buttered 9 x 13-inch dish.
Combine milk and crumbs and cook until texture is smooth. Flake salmon; remove skin and bones. Combine milk mixture, salmon, eggs, salt and lemon juice and pour into an oiled loaf pan (approximately 5 x 9-inch). Place filled loaf pan in a larger pan of hot water and bake at 350° for 1 hour. Unmold and serve with cucumber sauce.
Mix first five ingredients and add remaining ingredients. Bake at 300° for 40 minutes. Makes 2 small pies or 1 large one.
Place dried beef in bottom of large casserole dish. Put chicken breasts, wrapped in bacon, on top of dried beef. Mix celery soup, mushroom soup and sour cream. Pour over chicken and bake at 250° for about 4 hours. Serves 12.
Mix all ingredients; bring to a boil. Boil 5 minutes. Remove from heat and cool.
Cut slices of dried beef into small pieces. Combine cream cheese, dried beef pieces, onion chips and Accent in a large bowl; mix well. Use more onion chips and Accent if needed. Shape into a ball and refrigerate.
Wash and scrub potatoes. Boil until tender. When cool, remove skins. Split potatoes lengthwise. Place in baking pan and sprinkle with brown sugar and pieces of butter on each potato. Moisten sugar with plenty of cream and add little boiling water in bottom of pan.
Bring sugar, butter and corn syrup to boil in saucepan, stirring, then boil 4 minutes without stirring. Remove pan from heat. Add sweetened condensed milk; mix well. Return pan to heat; cook at medium-low boil for 30 minutes, or until mixture reaches 238° on candy thermometer, stirring constantly. Remove from heat. Stir in vanilla. Pour into buttered 9-inch square pan. Cool in pan 2 hours. Remove from pan; cut into 1-inch pieces with very sharp serrated knife. Wrap each piece in wax paper. Makes approximately 40 caramels.
Mix chocolate cake mix according to directions. Bake. Cook flour and milk, stirring constantly, until thick. Let cool. Cream sugar, 1 stick of margarine and Crisco. Add to cooled flour mixture. Add 1 teaspoon of vanilla. Beat together like whipped cream. Spread on cake and refrigerate overnight.
In a small mixing bowl, stir together the flour, salt and sugar. Cut in chilled butter until crumbly. Mix in just enough water (with a fork) to moisten flour. Shape dough into a ball, flatten and roll out on lightly floured surface into a 12-inch circle. Place in a 9-inch pie pan and flute or crimp edges. Bake in 425° oven for 10 to 12 minutes, until golden brown or fill and bake as directed.
Mix all of the ingredients. Pour into unbaked pie shells (2). Bake at 425° for 15 minutes, then reduce heat to 350° for 40 minutes. Makes 2 large pies.
Drain pineapple to have 1 cup juice. Mix juice, Tang and pudding, then add fruit. Sprinkle with coconut. Chill.
In a big bowl, combine all ingredients. Mix together and put in 13 x 9-inch pan. Top with 1 cup grated Cheddar cheese. Refrigerate overnight. Cover with foil and bake 1 hour at 350°. Let sit 15 minutes before serving.
Wash rutabaga and pare thinly. Cut into 1/2-inch cubes. Heat butter in a 10-inch skillet until melted. Add rutabagas. Cook, uncovered, over medium heat, stirring frequently until light brown on all sides, about 10 minutes. Sprinkle with brown sugar, water and salt. Cover and simmer over low heat stirring occasionally until tender, about 20 minutes.
Crush cookies to crumbs and put half in bottom of 9 x 12-inch pan. Save other half. Beat together cream cheese, Cool Whip and margarine. In a separate bowl, beat pudding, milk, powdered sugar and vanilla. Combine bowls of ingredients. Pour over Oreo crumbs. Top with remaining crushed Oreos. Refrigerate.
Cook carrots to tender-crisp stage, 10 minutes or so. Bring sugar and vinegar to boil. Add tomato soup, oil, mustard, Worcestershire and salt. Cook just long enough to blend. Layer carrots in 1 1/2-quart or larger container. Put onion and pepper on top. Continue until all vegetables are used. Pour sauce over all and refrigerate at least 24 hours to blend flavors. Will keep 3 weeks.
Mix together ingredients well. Bake in cake pan for 30 to 35 minutes at 350°. Frost with caramel icing.
Combine ingredients, mixing until smooth. Chill for 20 minutes. Spread on apple bread.
Spread meat out and sprinkle with salt, pepper and garlic salt. Put bread in large mixing bowl and pour milk over it. Place meat in bowl with bread and mix thoroughly. Shape into small meatballs. Place in baking dish. Mix jelly and chili sauce, pour over meatballs. Bake in 350° oven for one hour.
Chop celery, onion and carrots; saute in margarine until tender. Add spices. Cook 4 cups potatoes in 1 cup water until soft. Add sauted vegetables, spices and prepared instant potatoes. To all this, add milk. Bring to a boil. Reduce heat and cook on low heat for 5 minutes.
Combine first 6 ingredients. In another bowl, whisk the eggs, add pumpkin, cranberries and butter. Stir in dry ingredients until well mixed. Put into a 15 x 10 x 1 inch pan. Bake at 350° for 20 to 25 minutes or until toothpick comes out clean.
In skillet over medium heat in hot butter, cook onion until tender (about 5 minutes). Add scallops, mushrooms, wine, water and lemon juice. Reduce heat to medium-low; cover and cook until scallops are just tender (about 15 minutes), stirring occasionally. Meanwhile, in a small bowl, blend flour, salt and cream; gradually stir into scallop mixture. Cook, stirring constantly, until thickened. Spoon mixture onto heated plates, sprinkle with cheese and parsley.
Mix all ingredients together. Pour into greased 9 x 13-inch pan. Bake in 350° oven for about 45 minutes.
Rinse turkey thighs. Pat dry. Peel and chop onion. In a skillet, heat margarine. Add turkey thighs and saute until browned on all sides (about 15 minutes). Add onion and saute a few more minutes. Sprinkle with salt, paprika and flour. Stir to combine. Cover. Cook over medium-low heat about 25 minutes, turning thighs from time to time. Cut thighs into halves. Add sour cream and chili peppers. Blend well and cook for another 4 to 5 minutes. Sprinkle with chopped chives. Good served with rice or noodles. Serves 8.
Brown meat, onion and pepper. Add seasonings, tomato sauce, tomatoes (chopped) and water. Add beans and simmer on low heat for 30 minutes.
Boil raisins and water 1 minute. While hot, add Crisco and cool. Add sugar, soda, salt, egg and molasses. Bake at 350° for 30 minutes.
Sprinkle sherry, salt and pepper over seafood in casserole or 9 x 13-inch pan. Mix onion, garlic, parsley and oregano with bread crumbs. Sprinkle on top of seafood. Drizzle melted butter on top. Bake at 400° for about 20 minutes (not too long; shrimp and scallops cook fast.)
Preheat oven to 400°. Cream margarine and sugar; add eggs, one at a time, beating well after each addition. Stir in coconut, raisins, pecans, salt and vanilla. Pour into pie shells. Bake for 10 minutes. Reduce oven temperature to 325°. Bake for 25 minutes longer. Yields 8 servings.
In a large bowl, cream sugar, confectioners sugar and oleo. Add oil, vanilla and eggs. Mix well. Lightly spoon flour into measure cup. Level off. Stir dry ingredients into sugar mixture. Chill at least 2 hours or overnight. Heat oven to 375°. Shape dough into 1-inch balls; place on ungreased cookie sheet. Flatten with a glass dipped in granulated sugar. Bake for 5 to 8 minutes or until set, but not brown. Makes 5 to 7 dozen.
Sift together flour, sugar, baking powder, salt and nutmeg. Add remaining ingredients. Stir until all is moistened. Put in greased muffin tin. Bake at 400° for 20 minutes. Roll in confectioners sugar.
Bring Crisco and water to a boil. Add flour and salt all at once to boiling water and Crisco. Stir until mixture leaves sides of pan, about 30 seconds. Add eggs, one at a time, beating with beater after each egg. Put on greased (waxed paper) cookie sheet, about 1/4 cup to each puff. Leave plenty of room, they rise big. Bake for 10 minutes at 450° and 20 minutes at 400°. Fill with pudding that is cooled. Sprinkle xxxx sugar.
Line a 9-inch square pan with whole graham crackers, breaking if necessary to fill pan. Combine pudding mix and milk in bowl. Beat slowly at lowest speed of electric mixer until well blended. Let stand about 5 minutes. Blend in whipped topping. Spread half the pudding mixture over crackers. Add another layer of crackers. Top with remaining mixture and then another layer of crackers. Top with cherry pie filling. Chill about three hours.
Combine corn, milk, egg and onion salt in a 1-quart casserole. Combine cornflake crumbs and cheese; spread over corn mixture. Bake in Radarange oven on Cookmatic level 5 (slow cook) for 15 to 18 minutes, or until knife inserted in center comes out clean.
Preheat oven to 350°. In a bowl, mix together flour, sugar, baking powder, salt and soda. Stir in orange juice, orange peel, shortening and egg; mix until well blended. Stir in cranberries and nuts. Turn into a 9 x 5-inch loaf pan, greased on bottom only. Bake 55 to 60 minutes until toothpick comes out clean.
Sift together sugar, flour and cinnamon. In saucepan, put oil, water, butter and cocoa and bring to a boil. Pour over dry ingredients and mix well. Mix together eggs, vanilla and buttermilk and add to batter. Pour into 9 x 13-inch greased sheet pan and bake at 400° for 25 minutes.
Combine in a large baking dish 2 1/2 cans of water, the 2 cans of soup and the special seasoning from the Rice-A-Roni box; mix well. Layer cut up chicken in center of dish. Pour the remaining Rice-A-Roni ingredients all around chicken. Bake at 350° for 1 hour.
Cook fresh picnic ham (can be cooked on covered grill or in oven). Let cool.
Combine first 7 ingredients. Form into a loaf in shallow baking pan. Bake at 350° for 40 minutes. Combine 1/4 cup ketchup with pineapple; spoon over loaf. Bake 30 minutes longer. Let stand 5 minutes before slicing.
Add flour, baking powder, soda, salt, spices and white sugar. Put Crisco in mixer bowl, stir to soften. Add dry ingredients alternately with buttermilk to soften Crisco. Add brown sugar. Beat and add eggs and beat well. Bake in 2 (8-inch) round cake pans. Bake in preheated 350° oven for 35 to 45 minutes.
Mix lemon juice and spices together and set aside. Cut potatoes in small pieces and place on one side of 9 x 13-inch pan. Dip leg quarters in lemon juice mixture. Place chicken on the other side of pan. Pour remaining mixture over potatoes and chicken. Cover with foil and bake 45 minutes at 350°. Remove foil and bake an additional 10 minutes.
Preheat oven to 350°. Prepare brownie mix according to package; remove from oven and break into small pieces. Mix chocolate mousse according to package. In a large glass bowl, place pieces of brownies in bowl until bottom is covered (approximately 1/2 of crumbled brownies), then spread half of the chocolate mousse mixture over the brownies. Spread a layer of Cool Whip; sprinkle chopped Heath bar over top. Continue layering with remaining ingredients, ending up with Cool Whip and chopped Heath bar on top.
Prepare jello according to package directions. Add remaining ingredients to liquid jello. Serve in punch bowl. Portions of punch may be poured into ring mold. Red and green cherries can be added and ring frozen. Unmold and float in punch. Makes about 100 servings.
Whip together. Add cinnamon and sugar to taste. Start off and add more to taste if desired.
Cream together first 5 ingredients; add flour, baking soda and salt into sugar mixture. Fold in quick oats and corn flakes. Drop on cookie sheet. Bake at 300 degrees for 7-8 minutes or until light brown.
In a 1 1/2 qt. casserole, stir together sugar and syrup. Microwave on high for 4 minutes. Stir in peanuts and microwave on high for 3 to 5 minutes till light brown. Add butter and vanilla to syrup, blend and microwave on high for 1 to 2 minutes.
Saute scallops in butter with garlic. While sauteing scallops, dice celery, carrots and onions. Heat chicken broth. Add seasonings, vegetables and scallops. Bring to a boil. Lower heat to simmer and cook for about 45 minutes (until vegetables are tender enough to be pierced with a fork). Add half and half. Cook approximately another 15 minutes. Thicken with cornstarch to desired thickness.
Peel onions and cook in large amount of boiling salted water until tender (about 20 to 30 minutes).	Drain.	Melt butter in large saucepan; add flour and blend. Stir in milk and cook slowly until thick, stirring constantly. Add onions. Heat through for several minutes and	serve.	Garnish with parsley or paprika.
Cream butter and confectioners sugar. Add yolk and vanilla. Beat well. Add flour. Roll dough into 1-inch balls. Place on cookie sheet. Flatten with palm of hand. Bake at 350° for 15 to 20 minutes. Frost with icing.
Defrost spinach patties and drain water. Add 5 or 6 heaping tablespoonfuls of flour, garlic powder, Parmesan cheese and egg. Stir until mixed well. Will be kind of watery. Cover bottom of skillet with Mazola oil and heat. Make small patties and fry until crisp on both sides. Keeps better if extra crispy.
Steam cut up carrots until tender, but not mushy. Mash a little coarsely. Drain off any liquid. Sprinkle lightly with salt. In large mixing bowl, mix carrots, eggs, cheese and seasonings. Pour into pie pan or 8-inch square pan. Top with Parmesan cheese and bake at 350° for 30 to 40 minutes, or until knife inserted in center comes out clean and edges are slightly golden. Cut in wedges or squares. Quiche is best served a little warmer than room temperature or can be served cold. Nice served with bread sticks and tossed greens.
Mix first 6 ingredients. Pour into a buttered casserole dish. Top with crackers, which have been mixed with melted margarine. Bake at 350° for 30 minutes.
Pour cake mix into mixing bowl. Add sugar, eggs, oil and sour cream. Beat with mixer for 3 to 4 minutes. Pour into Bundt cake pan sprayed with Pam. Bake at 350° for about 30 minutes or until cake springs back when touched lightly with fingers.
Mix all ingredients in a large bowl. Put in 1-quart jars or plastic containers. May store in refrigerator. Keeps 2 weeks. To bake, put in greased muffin pans. Bake 20 minutes at 375°. Each quart makes 20 muffins.
Place peaches in baking pan. Sprinkle with lemon juice. Sift together dry ingredients. Add egg and toss with fork until crumbly. Sprinkle on peaches. Drizzle with butter and bake at 400° for 35 to 40 minutes.
Mix vinegar, sugar and oil together until dissolved. Pour over cucumber, onion, green pepper and tomatoes. Let chill or eat immediately.
Rinse and drain cooked	macaroni. Add and toss remaining ingredients, except for tomatoes.	Refrigerate overnight. Add tomatoes and toss before serving.