HumbleIntelligence/food-ner-1-Million huggingface dataset:
Arrange potatoes in microsafe dish, then poke them with a fork a few times. Microwave, uncovered, for 10 minutes on High, then arrange the potatoes upside-down (after 5 minutes). After cooked for 10 minutes, take out and cover on counter to continue cooking. Mix butter and green onion in microwave until tender. Cook bacon in microwave until crisp for 4 to 5 minutes. Then crumble. Cut potatoes in half and scoop out pulp. Mash potatoes with butter and green onion mixture, milk and seasonings until light fluffy. Add bacon; spoon potato mixture into shells. Arrange on dish and sprinkle with cheeses. Microwave, uncovered, at High for 5 minutes or until cheeses are melted. Rotate dish after half the cooking time.
Beat eggs thoroughly and gradually add sugar, beating well after each addition. Sift together the flour, baking powder and salt, and fold into the first mixture. Add apples and nut meats, cut fine. If desired a dash of cinnamon may be added here. Place mixture in a well greased pie pan and bake 350° for about 40 minutes. Serves 5 to 6 people.
Preheat the oven to 350°. Combine tomato paste, water, garlic, basil, oregano and salt in a small saucepan. Bring to a boil, then reduce the heat to low. Simmer, uncovered, for 15 minutes. Set aside. In a large bowl, combine turkey, oatmeal, egg substitute, zucchini and 1/2 c. of the tomato mixture. Mix well. Shape into a loaf and place into an ungreased loaf pan. Bake for 45 minutes. Discard any drippings. Pour 1/2 c. of the remaining tomato mixture over the top of the loaf. Bake for an additional 15 minutes. Cool for 10 minutes before slicing. Serve remaining tomato sauce on the side. This has 12 grams carbohydrate.
Grease 6-cup microproof ring mold. Sprinkle mixture of 2 teaspoons of sugar and cinnamon over greased surface, shake to spread evenly, discarding excess. Beat together eggs, remaining sugar, oil, yogurt, vanilla and zucchini. Stir in remaining ingredients and mix well. Pour into prepared mold. Cook on 70 (Roast) 15 minutes or until toothpick inserted near center comes out clean. Rotate dish if bread appears to be rising unevenly. Let stand 10 minutes before removing from pan. Cool completely before slicing. Serves 12 to 18. Total cooking time: 15 minutes.
Heat water to boiling; add lemonade and cinnamon disks. Refreshing taste.
Crumb together flour, shortening and brown sugar. Set aside 3/4 cup crumbs. Add syrups, egg, water and soda to remaining crumbs. Pour into 10-inch pie shell. Sprinkle with crumbs over mixture. Bake 15 minutes at 400°, then 30 minutes at 350°.
Cook and drain broccoli. Put in bottom of buttered 10 x 13-inch casserole dish. Layer both cans of soup next. Then put a layer of squash. Top with crushed cracker crumbs and grated cheese. Bake at 350° for 20 minutes or until bubbly. The cheese can go on the last 5 minutes.
Put ingredients in blender and blend well. It is ready to serve. This will keep in the refrigerator for several days.
Beat cream cheese on medium speed until creamy. Slowly add milk and pudding. Beat until smooth. Add all but 9 cookies. (These are for decoration.) Beat until smooth. Add Cool Whip and beat until well blended in. Pour the mixture into a 9 x 13-inch pan. Use remaining cookies on top. Refrigerate until ready to use.
Add all ingredients together except the wrappers. Do not mix too long, just enough to combine the ingredients. Add one tablespoon of filling to the center of each wrapper and bring edges up, forming a cup. Coat bottom and sides with a little vegetable oil so they don't stick to the steaming pan. Place in pan and steam for about 30-45 minutes. I use my rice cooker to steam the pork hash!
Slice and cook fresh carrots. Mix the remaining ingredients well and pour over carrots. Cover and refrigerate overnight.
Wash asparagus; cut into 1-inch diagonal slices. Heat butter in skillet; add asparagus and saute 3-4 minutes. Cover skillet and steam about 2 minutes or until tender-crisp. Toss asparagus with lemon juice and almonds; salt & pepper to taste. Makes 4 servings.
In container of blender combine chocolate bits, eggs, coffee, rum or orange flavored liqueur, and milk. Blend mixture at high speed for 2 minutes. Pour mousse into 4 dessert cups and chill.
Combine first 13 ingredients in processor. Finely chop using on/off turns. Transfer to bowl. Cover and chill at least 4 hours. (Can be made 2 days ahead.) Mix cilantro into salsa. Serve with chips. Makes about 3 1/2 cups.
Soak beans in water overnight; drain. Add fresh water. Cook slowly with ham bone for 2 hours. Add onions, celery salt, seasoned salt, garlic salt, salt and pepper. Remove ham bone; trim off any meat and return to pot. Add ham bits and simmer for 1 hour. This is the bean soup they serve at Amish Acres.
Beat Eagle Brand, lemon juice and egg yolks well. Pour into crust. Beat egg whites until stiff. Add sugar and beat until stiff again. Pile onto pie. Bake at 325° until meringue is browned. Pie must be kept refrigerated.
Stir ingredients together. Roll out on a floured board. Cut out. Bake in a 400° oven until brown.
Brown hamburger with onion, green pepper and garlic. Drain. Add next four ingredients. Mash in beans. Heat, stirring frequently. Add Tabasco to taste. Garnish with cheese and if desired, olives. Serve warm with Ritz crackers.
Brown the ground beef; drain grease and set beef aside. Fry the bacon; set aside. Pour bacon grease into ground beef. Cook rice. Mix cooked rice and ground beef together. Cut up bacon; add it to mixture. Add a little green chilies, along with its juice, to desired hotness. Add the black-eyed peas. Simmer 10 to 15 minutes.
Cut up a whole chicken or use chicken parts. Clean thoroughly. Season chicken to taste with the seasoning blend, then arrange in a single layer in a 13 x 9-inch pan. Sprinkle onion soup mix over chicken.
Trim excess fat from the oxtails (unless you love fat!) and place in a large pot. Fill with water to cover the oxtails and more. Add everything but the potatoes, carrots and whiskey to the pot. Bring to a boil, then simmer for 1 1/2 hours or more, until peanuts are tender the meat almost but not quite falls off the bone. If you can wait, cool and refrigerate overnight.
Heat oven to 375°. Mix all ingredients, except oats, flour and raisins. Stir in oats, flour and raisins. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake until light brown, about 10 minutes. Immediately remove from cookie sheet. Makes 2 dozen cookies.
Combine all ingredients, except Blue cheese; blend well. Gently stir in Blue cheese. Refrigerate until needed. Makes about 3 cups.
Mix eggs, oil and sugar until well mixed. Add flour, cinnamon and diced apples. Bake at 350° for 45 minutes or until golden brown in 9 x 13-inch greased pan.
Combine eggs, sugar, corn syrup, flour, salt and vanilla. Stir in pecans. Pour into pie shell. Cover pastry edges with foil to keep from burning. Bake at 350° for 30 minutes. Remove foil and bake another 15 minutes, or until golden brown.
Cover bottom of cookie sheet with crescents. Press together separations. Bake at 350° until light brown. Cool. Mix yogurt, cream cheese and dressing until smooth and spread over crust. Cover with vegetables and cheese. Bake to melt cheese.
Store in container with tight lid. Use 1/4 cup of mixture in cup of hot water.
Line bottom of 13 x 9 x 2-inch baking dish with chips; set aside. In large skillet over medium heat, saute chicken, onion and garlic in oil until chicken is opaque. Stir in remaining ingredients, except cheeses, until blended. Pour over chips; top with cheeses. Bake in preheated 350° oven for 30 minutes or until heated through and cheeses melt. Makes 6 servings.
Beat eggs and oil in a small bowl. Stir flour, sugar, apples, baking soda, cinnamon and salt in a large bowl. Combine egg mixture to flour mixture. Add vanilla and nuts. Pour into greased 9 x 13-inch pan. Bake at 350° for 50 minutes.
This salad should be made 24 to 48 hours before you plan to serve it. (I like to use the sweet/sour kraut.)
Mix ingredients quickly; don't overbeat. Blend eggs, salt, sugar and milk in blender. Gradually add flour, blending after each addition. Add and blend melted margarine. Heat a nonstick lightly greased 10-inch skillet. Add a small quantity of batter. Tip the skillet and let the batter spread to cover entire pan. Cook over moderate heat. When edges dry and underneath is lightly brown, reverse it and brown other side. Roll pancake up. Serves 4 to 6 people.
Combine egg yolks, milk and oil. Stir into dry ingredients. Fold in stiff egg whites. Cook in waffle iron. Cool. Place wax paper between. Store in heavy foil. Reheat at 325° for 15 minutes.
Boil chicken until tender and cut in bite size pieces. Mix soup and sour cream. Mix with chicken. Crush Ritz crackers, sprinkle over top. Dribble margarine over cracker topping and sprinkle with seed. Bake in 350° oven about 30 minutes. If in refrigerator it will take longer to get bubbly.
Melt margarine and add rice. Cook broccoli and chop. Mix the soups, broccoli and rice. Place in casserole dish and bake at 325° to 350° for 40 to 45 minutes.
Combine butter, sugar and vanilla until creamy, then beat in the eggs. In a small bowl, combine the flour, baking powder and pudding mix. Gradually add this to the first combination. Stir in the chips and nuts. Drop by spoonfuls onto ungreased baking sheets and bake 8 to 10 minutes in 350° oven. May use butterscotch mix and chips.
Heat oven to 350. Melt butter in a 13 x 9 x 2 pan. In a sauce pan heat sugar in water until sugar melts. Cut shortening into flour until fine and crumbly. Add milk and stir with fork only until dough leaves side of bowl. Turn out onto lightly floured surface, knead just until smooth. Roll out into a large rectangle about 1/4 inch thick. Sprinkle cinnamon over apples and apples over dough. Roll up like a jelly roll. Dampen the edge of the dough with a little water and seal. Slice into about 16 slices 1/2 inch thick. Place in pan, pour sugar syrup around rolls. Bake for 55 -60 min. Great with ice cream.
Combine all ingredients in a large saucepan; bring to a boil, stirring constantly and simmer, uncovered, 15 minutes, stirring occasionally. Chill, covered, before serving.
Combine ground chuck, bread crumbs, onion, egg, salt, pepper and 1/2 cup tomato sauce; mix well and pack into a lightly greased 9 x 5 x 3-inch loaf pan. Combine remaining 1/2 cup tomato sauce with remaining ingredients and pour over meat loaf. Bake at 350° for 45 to 55 minutes. While baking, spoon sauce over meat loaf several times.
Using a favorite pie crust recipe, cut rolled pie crust into large circles with a large cookie cutter or rim of a coffee can. Place 1/4 cup of any canned fruit pie filling in center of each circle. Moisten edges of the dough with water and fold dough over to make a semi-circle, pressing edges together with fork tines. Bake in hot oven for about 30 minutes at 350°, until golden. Sprinkle with 10x sugar, if desired. Makes 8 pies.
In medium size bowl, put peanut butter, powdered sugar and corn syrup. Mix well and eat with fork or spoon.
Combine ingredients, mixing until well blended. Chill. Serve with fresh fruit. Yields 1 cup.
Beat egg. Stir in milk and oil. Mix in remaining ingredients. Pour into 12-greased muffin cups. Bake at 400° for 20 to 25 minutes. Remove from pans immediately.
In a bowl beat margarine with an electric mixer until softened. Add about 1/2 of the flour, sugar, egg, vanilla, baking soda and cream of tartar to margarine. Beat until combined. Stir in remaining flour. Chill for 1 hour.
Break or cut. Put in bowl. Salt to taste. Add mayonnaise to taste (as desired). Mix all of this together and ready to eat.
Cut up head of cabbage and add to hot bacon drippings. Cook over medium heat, covered, until tender.
Combine all ingredients. Bake for 1 hour at 300°. Makes an 8 x 8 x 2-inch pan.
Warm 2 cups milk in a heavy pan or skillet. Meanwhile, mix 1 cup milk with the other ingredients and add to the warm milk. Cook, stirring often until mixture is slightly thickened and serve with toast.
Arrange 9 of the crackers in bottom of a 9-inch square pan. Prepare pudding mix with milk as directed on package for pudding. Fold in whipped topping. Pour half the pudding mixture over crackers in pan and top with strawberries. Arrange remaining crackers on the berries and add remaining pudding mixture. Spread remaining whipped topping over the top and garnish with additional strawberries, if desired. Chill. Yields 9 servings.
Combine potatoes, orange juice and sugar. Blend well. Shape into 12 balls, using about 2 tablespoons for each ball. Roll balls in pecans. Place on cookie sheet and heat in 350° oven 15 or 20 minutes.
Cream butter and cheese. Blend in egg yolk and vanilla. Add cake mix (dry mix), 1/3 at a time; mix well. If mixer is used, add last part of cake mix by hand. Chill dough for 30 minutes. Heat oven to 375°. Makes 6 to 8 dozen.
Cream shortening; gradually add peanut butter and cream until smooth. Add sugar and cream until mixture is light and fluffy. Add beaten eggs and mix well. Combine dry ingredients and add to creamed mixture alternately with milk. Stir in vanilla.
Mix the ingredients and chill thoroughly. Make balls the size of walnuts and roll in granulated sugar. Bake at 350° for 7 to 10 minutes.
Combine meat, onion, rice cracker crumbs, egg, salt and pepper to taste, cayenne pepper and chili powder and Italian seasoning. Shape into golf ball size balls. Place in a lightly greased casserole or pan, in one layer. Mix the soup and the water and pour over the Yummy Balls. Cook at 375° for 1 hour.
Drain beans and corn. Mix together and put in a greased casserole. Mix soup, sour cream, cheese, onion and salt. Spread over beans and corn. Mix 1 roll of Ritz crackers (crushed) with 1/2 cup melted butter. Spread on top of the casserole. Bake uncovered for 45 minutes at 325°.
Saute meat, onion and seasoning in butter. Stir in soup, milk and tomatoes; add noodles. Salt and pepper to taste. Simmer 5 to 10 minutes and serve.
Heat oven to 425°. Prepare pastry. Mix sugar and flour together. Mix with cherries. Turn into pie pan. Dot with butter and sprinkle extract on top. Cover with top crust. Cut slits in crust. Sprinkle with sugar. Cover edges of crust with aluminum foil. Bake for 35 to 45 minutes. Makes a 9-inch pie.
Cut sausage at 1 1/2-inch intervals, but do not cut all the way through. Set aside.
Mix all ingredients except flour; beat well. Add enough flour (all-purpose) to make soft dough. Roll to 1/2-inch thick; cut out and fry in hot grease.
Dissolve jello and marshmallows in boiling water. Cool. Add crushed pineapple and cottage cheese. Place in bowl and chill overnight.
Drain salmon; reserve liquid. Flake salmon and set aside. In a pot, cook onion and celery in butter until tender. Blend in flour; add milk and potatoes. Cook until potatoes are tender. In another pot, combine tomato juice and salt. Cook until heated; add to milk mixture. Blend in salmon and liquid. Heat and serve.
Combine flour, sugar, oats and cinnamon; cut in margarine until mixture resembles coarse crumbs. Lightly toss 1 cup crumb mixture with yams and cranberries; arrange in 1 1/2-quart casserole. Sprinkle with remaining crumb mixture. Sprinkle with marshmallows. Broil until lightly browned. Makes 6 servings.
Blend in large bowl the cheese, soup and milk. Cook onion in butter until tender. Cook broccoli until tender and drain. Add onion, broccoli, ham, rice and Worcestershire to soup mix. Makes 2 (1 1/2-quart) casseroles. Bake 35 to 40 minutes at 350°.
Brown steak for 10 minutes. Add next 4 ingredients. Cover and cook on low heat for 10 minutes. Add next 2 ingredients. Push meat aside and add onion, green peppers and mushrooms. Cover and cook 10 minutes. Add tomatoes; cover and cook 5 minutes. Add water with cornstarch to sauce. Serve on hot rice or noodles.
In bowl of electric mixer dissolve yeast in water. Add honey, sweetener, salt, butter and half the flour. Beat for 2 minutes at medium speed on mixer or 300 strokes by hand. Add remaining flour to fruit and nuts and add to yeast mixture along with the anise and vanilla. Blend well. Cover and let rise in warm place until double in bulk. Stir down batter. Spread in 2 well buttered 1 pound coffee cans. Let rise until batter reaches 3/4 inch from top. Bake in a preheated oven at 375° for about 40 minutes. Cool on a rack. Yields 12 slices per loaf, 80 calories per slice using sweetener (82 calories using sugar).
Cut squash and boil in seasoned water until tender. Melt oleo in pan and coat croutons. Put 1/2 of croutons in baking dish. Mix all other ingredients and put over croutons. Sprinkle other croutons on top and bake for 30 minutes at 350°.
Pour juice off tomatoes. Mix together tomatoes, bread crumbs, chopped onion, sugar, red pepper, salt, garlic and 1/2 stick of butter. Pour into greased casserole. Dot rest of butter on top; add cheddar cheese. Bake at 350° for 30-40 minutes or until set. Serves 4.
Chop dried beef into small pieces. Combine with softened cream cheese, milk, onions, dill weed and salt, mixing until smooth. Chill and serve with crackers.
Preheat oven to 400°. Prepare stuffing mix according to package directions. Add chopped vegetables with the seasoning packet. Combine soup, milk and parsley and set aside in 2 to 3-quart baking dish, arrange stuffing across center of dish. Spoon thin layer of soup mixture in casserole on each side of stuffing. Arrange chicken over soup mixture and overlap as needed. Sprinkle with paprika. Pour remaining soup mixture over chicken. Cover with foil. Bake for 15 minutes. Uncover, bake 10 minutes more. Stir sauce and serve. Makes 6 servings.
Heat peanut oil in a wok and saute shrimp until pink. Add broccoli, sugar, ginger, sherry, sesame oil, salt and pepper. Saute for several minutes. Combine water and cornstarch and add to mixture; cook until thickens. Serve over hot noodles or rice.
Heat oven to 400°. Heat water and margarine to rolling boil; stir in flour, all at once. Beat in eggs, all at one time, until smooth. Drop dough by tsp. onto ungreased baking sheet. Bake about 30 minutes. Keep 3 inches apart. Cut in half and fill with cream.
In skillet, brown beef and onions. Add soup, sour cream and seasonings. Simmer 5 minutes. Serve over noodles. Goes well with French bread and a tossed salad.
Cook rice and bacon; set aside. In skillet, add butter, garlic and onion. Cut bacon into small pieces; add to skillet. Saute until onion is done. Add rice and peas. Mix until coated. Salt and pepper to taste. "Enjoy."
Cook onion, potatoes and butter in water to cover, until tender. Blend flour with milk until smooth. Add to potato mixture. Cook until boiling, about 1 minute. Season to taste with salt and pepper.
Combine butter and marshmallows in heavy 2 or 3-quart saucepan. Cook over low heat, stirring constantly until marshmallows melt. Add to popcorn, candy and nuts. Stir until blended. Press mixture into a well-greased 10-inch tube pan. Chill until firm. Invert cake onto serving plate and garnish with gumdrop flowers, if desired.
Bring to boil and boil 1 minute. While still hot, add 1 tsp. vanilla, 1/2 cup peanut butter and 3 cups quick oats. Mix well and drop by teaspoons on wax paper. Let set until hard.
After fish have been cleaned, remove skins. Soak the fish in a solution of beaten egg and milk, then flour, cracker crumbs or cornmeal may be used to coat the fish. Salt and pepper to taste and fry in a skillet or deep fryer for about 20 minutes or until golden brown. Serve with tartar sauce or ketchup.
In a frying pan render sliced salt pork. When fat is rendered, add onions and saute until golden brown on edges. Strain quahogs and reserve juice. Measure juice and add water to double the amount. Put liquid in large saucepan. Add onions, fat and cracklings. Bring to simmer and add potatoes. Simmer until potatoes are nearly tender. In food processor, pulse quahogs until chopped (not too fine). Add to saucepan; rinse processor bowl with a little water and add (good Yankees don't waste a drop!). Simmer chowder a few minutes until clams are cooked. Let diners add butter and warm milk to taste at the table.
Peel and slice apples. Place in well-greased pan. Combine brown sugar, flour, margarine and quick cooking oats. Sprinkle over apples. Bake at 350° for 35 minutes.
Place pizza shell on a baking sheet. With a sharp knife, cut rind from cheese, wetting knife often to prevent sticking. Cut cheese in small hunks and arrange over pizza shell. Bake at 450° for five minutes or until cheese is about half melted. Arrange smoked salmon over cheese. Sprinkle with dill. Return to oven and bake three to four minutes longer. Let stand at room temperature for five minutes before cutting.
In a large bowl, combine crushed cookies, nuts and 1 cup powdered sugar. Add creme de cacao and corn syrup and mix thoroughly. Shape mixture into 1-inch balls and roll each in powdered sugar. Place in airtight container and chill overnight. Makes 3 dozen balls.
Make a white sauce out of the butter, flour, salt, pepper, soup or ham base and milk. Cook until thick. Layer potatoes, onions and sauce in a 2-quart casserole. Cover and microwave on Medium-high 17 to 19 minutes. Let stand 5 minutes before serving.
Mix together the first 3 ingredients. Fold in the Cool Whip and nuts and/or coconut. Refrigerate.
Combine all ingredients in a large bowl, except the ketchup and bacon. Mix thoroughly. Put into loaf pan; cover with 3 strips of bacon. Pour over all one (8 ounce) can tomato sauce. Bake 1 hour at 350°. Serves approximately 6.
Rinse chicken under cool water. Place in large pot and fill with water about 1 inch over top of chicken. Add 1/2 stick of butter and cook for about 1 hour. (Test: Chicken should fall easily off bone.) Chop or shred chicken. Save 2 cups of the chicken broth. Boil eggs for 10 minutes. Remove shells. Chop into fine pieces. Preheat oven to 350°. Chop, prepare and measure remaining ingredients.
Mix all ingredients together, except bacon. Pour into a casserole dish and apply 4 slices uncooked bacon on top. Bake at 350° for 45 minutes to 1 hour.
Combine Jell-O and boiling water; add juices and cold water. Stir in the ice just until melted. Spoon in the sherbet.
Slice onions thin. Soak in cold water. Drain and soak in milk. Add to batter of remaining ingredients. Drop in deep fat and fry. Drain on paper towel. Serve.
Preheat oven to 350°. Spray 15 x 10 x 1-inch pan with nonstick cooking spray. In large bowl with mixer at medium speed, beat flour, butter, sugar and salt until mixture resembles fine crumbs. Press firmly into prepared pan. Bake 20 minutes or until golden brown. Top with filling; finish baking as directed.
Mix margarine, peanut butter, graham cracker crumbs and powdered sugar. Press into 9 x 13-inch pan. Melt chocolate chips with 1 tablespoon butter. Spread over cooled mixture.
Beat eggs; add sugar. Add margarine. Add raisins; mix well. Add all chopped fruits gradually. Add pecans and flavorings; mix well. Add rest of fruits. Add flour and work in well with hands. Must be mixed well. If too dry, add some sweet milk. Should not be able to pour it in pan. Use hands to put it in pan. Bundt cake pan can be used, lined with wax paper (on bottom and sides). Do not grease paper or pan. Put mix in pan (should be about 3/4 full). Cover top of pan with wax paper. Tie with string. Make sure fruit cake mix is completely covered on top and sides with paper so no water can get in. Put cake on rack in canner; make sure it is level. Put enough water to cover bottom of pan. (Add water if necessary.) Steam 3 hours on medium heat. Keep top on canner. Never let water run out.
In large pan, cook macaroni just until it turns white. Drain and run under cold water. Pour salad dressing over macaroni and stir well. Put into a large bowl (macaroni will swell up as it sits). Cover tightly and refrigerate overnight. Next day, toss macaroni with remaining ingredients. Serve cold.
Put oatmeal to egg in small bowl. Put hamburger meat in large mixing bowl. Add 3 tablespoons A.1. Mix together, then add the onion and bell pepper; mix together.