HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the potatoes until done. While still warm, cut up the potatoes. Fry the bacon crisp. Remove from grease. Saute onions in bacon grease. Pour grease and onions over the potatoes. Crumble up bacon. Mix up in potatoes. Add dressing. Mix up.
Mix ingredients all together. Pour into 2-quart baking dish. Bake, uncovered, at 350° for 45 to 60 minutes. Test with knife in center for doneness.
Spread chips with bean dip and guacamole. Top with peppers and cheese. Arrange on serving plate. Cook on High for 1 to 2 minutes or until cheese is melted. Serve immediately. Repeat procedure as directed.
Put vegetables in a Dutch oven. Sprinkle with salt and cover with crushed ice. Let stand 3 hours. Drain and pour vinegar solution over them after it has come to a boil. Keep in refrigerator in a large container/jar.
Combine all ingredients together and mix. Place in glass baking dish or roaster. Bake for 2 hours at 350°.
Cook meat or fish until tender; drain off juice and keep. Cut meat into small pieces. Combine the remaining ingredients. Boil meat or fish for 30 minutes in brine. Add 2 cups broth; cool. Let stand 3 days. Can be put into jars and sealed.
In large bowl, pour boiling water over oats. Let stand 10 minutes. Stir in sugar, brown sugar and margarine. Add eggs. Sift together then add flour, baking soda, salt and cocoa. Stir in chocolate chips. Pour into a greased 9 x 13-inch cake pan. Spread remaining chips and walnuts or pecans on top. Bake at 350° for 40 minutes. Cool before serving.
Beat all ingredients, except onion, in a bowl briskly. (Beat hard and will not separate.) Place in jar with cover; add onion. Garnish can also be used but remove before using the dressing.
Let cream cheese soften. Mix Dream Whip according to instructions. Blend cream cheese and Dream Whip until smooth. Slowly mix 1/2 cup sugar into mixture. Refrigerate 30 minutes. Add 1 can cherry pie filling to the top.
Make roux with flour and oil. Add vegetables. Cook until tender. Add tomato sauce. Cook 20 minutes. Season to taste with salt and red pepper. Add shrimp. Cook slowly until tender. Serve over rice.
Place cabbage in bottom of buttered 8-inch casserole dish. Combine cream, eggs, sugar and salt. Pour over cabbage. Sprinkle with cheese and bread crumbs. Dot with butter. Bake at 325° for 40 to 45 minutes.
Put boiling water on cocoa. Add soda and cool. Cream shortening and sugar. Add eggs and vanilla. Add cocoa mixture.
Melt butter and stir in all ingredients together. Bake for 1 hour.
Put washed, well drained broccoli pieces in large glass bowl. Add raisins, onion, bacon and sunflower seeds. Mix together 3 to 4 tablespoons sugar, 1/2 cup lite mayonnaise and 1 tablespoon vinegar. Pour over salad. Toss well. Makes 6 servings.
Grease bottom of square cake pan. Add coconut and pecans. Press in bottom of pan. Mix cake mix according to directions on box. Pour over coconut and pecans. Heat butter and cream cheese. Mix in confectioners sugar. Pour all over cake batter. Bake at 350° for 45 to 55 minutes. D-e-l-i-c-i-o-u-s.
Peel, cube and boil potatoes until tender, but still firm. Drain. Hard-boil eggs, peel and chop. Combine all ingredients and refrigerate for at least 2 hours.
Boil and drain potatoes. Put in casserole dish. Spray dish with Pam. Melt margarine. Add flour; add milk, salt and pepper. When thick, pour over potatoes. Top with grated cheese. Bake at 350° until cheese is bubbly.
Marinate chicken and grill. Cube cooked chicken. Chop cabbage. Crumble dry, uncooked noodles. Combine in a large bowl with peas, seeds and noodles. Mix last four ingredients and pour over salad. Keeps well in refrigerator.
Cook broccoli according to package directions; drain and place in shallow 2-quart casserole. Add tuna and cover with diluted mushroom soup. Sprinkle with cheese. Add bread crumbs to melted butter and sprinkle over casserole. Bake at 350° for 20 minutes. Serves 5.
Combine flour, sugar and baking powder in a 2-quart baking dish. Stir in milk and vanilla to make a thin batter. Place fruit over the batter and drizzle the melted butter over the top. Do not stir. Bake at 350° for 25 to 30 minutes or until nicely browned. (Try cherries, berries or fruit in season.)
Grease an 8-inch square pan with vegetable oil. Place about 1/4 of the pizza sauce in the bottom of the pan. Cut each biscuit into 4 pieces. Roll pieces into balls and place on top of sauce in the pan. Pour remaining sauce over biscuits. Sprinkle with Mozzarella cheese and a dusting of your favorite herbs (i.e, parsley, oregano, garlic, etc.). Bake in a 400° oven for 15 to 20 minutes. Serve warm.
Roll out and cut with tumbler. Bake in moderate oven (350°) for 15 to 20 minutes. When cool, frost and put 1/2 cherry on top.
Mix all together. Bake in a 13 x 9-inch pan at 350° for 35 to 40 minutes.
Soak gelatin in cold water. Set aside. Boil until thick the egg yolks, pineapple and sugar. When thick, add gelatin; cook a few minutes longer. Remove from stove and cool. Beat egg whites until stiff; add 1 cup sugar, little at a time. Add vanilla and salt; fold the 1st ingredients into egg whites. Let cool slightly. Put into graham cracker crust. Use one package of crackers and about 1/4 of butter or oleo, melted. Put into a 2-quart square glass pan. Hold back about 1/2 cup of crackers. Pour top ingredients on crust. Put the 1/2 cup crackers on top of this. Add cherries on top of crackers. This is rich, will serve about 18. Makes a pretty dessert. That 18, depends on how big you cut it.
Mix graham cracker crumbs and butter. Reserve 1/3 cup crumb mixture. Press remaining crumb mixture in ungreased 8 x 8 x 2-inch baking pan. In mixer bowl, beat dry milk, orange juice and egg white on high speed 3 minutes. Add lemon juice. Beat 3 minutes on high speed. Blend in sugar on low speed, about 1/2 minute. Fold in pineapple. Pour into pan. Sprinkle with reserved crumb mixture. Freeze at least 8 hours.
Place chocolate in top of a double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Cream butter, gradually add sugar, beating well with an electric mixer. Add eggs, 1 at a time, beating well after each addition. Combine flour, baking powder, soda and salt; add to creamed mixture alternately with banana, buttermilk and melted chocolate, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla and pecans. Spoon batter into 3 (9-inch) greased and floured round cake pans. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pan and cool completely. Spread Chocolate Frosting between layers and on top and sides of cake.
Peel eggplant; cut into finger size strips. Combine 1 cup flour, water, egg, 2 tablespoons vegetable oil, sugar and salt; mix well. Dredge strips in additional flour, then dip in batter. Fry strips in hot oil (375°) until golden brown; drain on paper towels. Sprinkle with Parmesan cheese. Serve hot. Yields 4 to 6 servings.
Mix cherry pie filling and crushed pineapple. Pour in greased pan. Sprinkle cake mix on top. Cut butter into chunks and put on top. Sprinkle nuts on top. Cook at 350° for 45 minutes.
Mix together cream of chicken soup, cream of celery soup, water and Veg-All. Pour into 9 x 13-inch casserole dish.
Prepare stuffing mix as directed on package, using only 3 Tbsp margarine. Set aside. Mix remaining ingredients in 2 quart casserole dish; top with stuffing. Bake at 350 degrees for 30 minutes. Serves 8.
Put jelly in crock-pot, liquify and add mustard. Put wieners in and simmer for 6 hours.
Heat oven to 350°. Grease bottom only of square pan. Beat cream cheese and milk on medium speed until smooth. Stir in chocolate chips. Prepare brownie mix as directed. Spread evenly in pan. Spoon cream cheese mixture over brownie batter. Marble by pulling knife through batter in curves; turn pan and repeat. Bake 28 to 30 minutes; cool completely. Refrigerate any remaining brownies.
Cream shortening and sugar; add egg. Add molasses and dry ingredients. Roll into balls. Dip into sugar. Bake at 350° for 15 minutes.
Cook up Top Ramen soup in 3 cups of water, then add all remainder of ingredients, stirring it a little, bring to a simmer. Remove from heat and serve in bowls, topped with grated cheese (optional). Makes 6 to 8 servings.
Mix together the ingredients of the 2 bowls. Bake in tube pan for 60 minutes at 350°.
Preheat oven to 350°. Pat chicken dry. Sprinkle with salt and pepper. Place chicken, skin side up, in a 13 x 9 x 2 dish. Combine apricot jam, chili sauce and mustard in a small bowl. Force mixture through a small strainer with the back of a spoon. Bake in the preheated oven for 25 minutes. Brush skin side of chicken with half the apricot glaze. Bake 20 minutes more or until tender, brushing with the remaining glaze. Serve on a bed of hot cooked rice, mixed with almond slivers and chopped parsley.
Bake sweet potatoes at 350° for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in food processor or blender; cover and process until smooth.
Dissolve jello in boiling water. Add frozen strawberries and break apart with fork as they melt. Do not mash berries. Add pineapple and bananas. Pour half of mixture into dish and chill until firm. Spread top of this with sour cream. Spoon remaining jello mixture over sour cream and chill.
Blend, chill and roll to 1/4 inch on slightly floured board. Cut with cookie cutter. Place on ungreased baking sheet. Sprinkle with peanuts. Bake at 350° for about 12 minutes.
Empty corn and chiles in a baking dish. Combine all other ingredients, melting them down. Pour over corn, mixing well. Bake at 350° until bubbly, about 15 minutes.
Mix cocoa, sugar, flour and salt. Heat milk and add to mixture. Beat egg yolks and add to above. Cook until thick, stirring constantly. Pour over crumb crust and top with a meringue or Cool Whip. (I top with a meringue. I use 2 tablespoons sugar to one egg white.)
Mix well and form into balls. Roll in flour and brown in a deep fryer or in a large skillet. Take out and simmer in 1 can cream of chicken soup and 1/2 can of water for 20 minutes.
Mix Cool Whip and pudding mix. Add pineapple and marshmallows. Mix well. Chill at least 2 hours before serving.
Mix graham crackers, 3 tablespoons sugar and margarine and press onto bottom of a 9-inch spring-form pan. Set aside. Mix 3/4 cup sugar and cream cheese until blended. Add eggs, one at a time. Mix well. Blend in chips and vanilla. Pour over crust. Bake at 350° for about an hour (use your judgment). Loosen cake from rim. Cool completely. Remove rim. Makes 10 to 12 servings.
Cream butter and sugar until fluffy. Add unbeaten egg yolks one at a time, beating thoroughly each time. Add vanilla, flour, salt and baking powder. Put through a cookie press. Bake at 375° for 10 to 12 minutes. Makes about 12 dozen cookies.
In small bowl combine sour cream, honey, lime juice and nutmeg to make the dressing. Blend well and refrigerate. Clean the spinach and tear it into bite size pieces. Clean the strawberries and slice them in half. Gently toss spinach and berries in serving bowl. Add the dressing and toss slightly. Garnish with the coconut. Dressing can be served on the side if desired.
Melt butter and brown chicken on both sides over medium-high heat. Remove from skillet. Add onion to the drippings in the pan and cook, covered, over low heat until tender, about 15 minutes. Add vinegar; raise heat and cook, uncovered, until vinegar is reduced to a syrupy spoonful. Whisk in chicken stock and simmer about 1 minute. Return chicken to skillet and simmer gently in sauce, basting often, until done. Serves 2 to 4.
Peel potatoes. Cook for 15 to 20 minutes. Remove from water and cool. Mix water, butter, brown sugar and salt in 2-quart saucepan. Bring to a boil. Cook for a full 3 minutes. (You must keep syrup boiling for a full 3 minutes.) Pour syrup in a 9 x 12-inch baking dish.
Grease cake pan with margarine. Mix both cans of soup with uncooked rice and put in bottom of pan. Put uncooked chicken on top of rice. Do not add any seasonings. Sprinkle a package of dry Lipton onion soup mix over the chicken. You may add 1/2 cup milk to the rice mixture. Wrap entire pan with foil. Bake at 350° for 2 hours. Do not look until done.
Mix salad dressing and evaporated milk; stir until smooth. Add lemon juice, honey and celery seed. Mix well and chill. Good on fruit salad.
Melt margarine in skillet. Mix bread crumbs with cheese and parsley. Dip chicken pieces in margarine, then bread crumbs. Place dipped chicken on a rack on a baking sheet. Bake at 350° for 45 minutes to 1 hour.
Remove stems. Wash, pat dry and brush caps with part of melted butter. Combine rest of butter with garlic powder.	Add cheese and onions (or dip mix). Mix well.	Add soy sauce, wine and crumbs. Chopped stems can be added also. Fill caps. Top with cheese if desired. Put on cookie sheet and broil 3 to 5 minutes.
Mix the flours, nonfat milk powder, wheat germ and corn meal. Add the honey and garlic powder, mix until crumbly. Add the beaten egg, gradually add canned beef broth, mixing until dough is like pie dough. May need to add some water or might not use all the broth. Roll dough out onto well floured board. Use cookie cutters. Cut out shapes. Place on microwave-safe plate. Microwave at Medium 5 to 10 minutes until firm and dry. Rotate plate and turn treats over every 2 minutes. Watch carefully, microwaves vary in their heat settings. Cool on wire rack. Cookies crisp as they cool. May roll dough into log shapes. May take 8 to 12 minutes.
Heat oven to 425°. Grease large baking sheet. Combine flour, sugar, baking powder, salt and cream of tartar. Blend with pastry blender or 2 knives; cut in butter until mixture resembles coarse crumbs. Beat half and half and egg. Measure out and reserve 2 tablespoons. Add remaining egg mixture to dry ingredients with raisins. Mix lightly until it clings together and forms soft dough.
Mash beans with fork. Stir in remaining ingredients until well blended; refrigerate. Serve with tortilla chips.
Drain and flake salmon, removing skin and bones. Combine salmon with next 5 ingredients; mix thoroughly. Chill and shape into a ball. Roll in mixture of nuts and parsley.
Sift flour, soda, salt and sugar together. Add Raisin Bran; mix well. Beat the eggs; pour into flour mixture. Add buttermilk and cooking oil; stir well. Fill muffin pans (greased and floured) 2/3 full. Bake at 400° for 20 to 25 minutes.
Brown garlic in hot skillet; add onions and beef. Cook until brown, stirring occasionally. Add carrots, rice, water and simmer uncovered over low heat about 40 minutes. Add potatoes, soy sauce, salt and pepper. Continue to simmer until done (about 20 minutes).
For filling, in a medium saucepan, combine sugar, flour or cornstarch and salt. Gradually stir in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes more. Remove from heat. Separate egg yolks from whites. Set whites aside for meringue. Beat egg yolk slightly. Gradually stir 1 cup of the hot mixture into yolks. Return egg mixture to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in butter or margarine and vanilla. Slice 3 bananas into bottom of pastry shell. Pour hot filling into baked pastry shell. Spread meringue over hot filling. Seal to edge. Bake in a 350° oven for 12 to 15 minutes or until golden. Cool. Cover; chill to store. Makes 8 servings.
Beat egg and milk. Stir in pineapple and margarine. Sift flour, baking powder, salt and 1/4 cup sugar. Add to pineapple mixture, stirring only until moistened. Fill greased muffin pans 2/3 full. Sprinkle with mixture of 2 tablespoons sugar and orange rind. Bake in a preheated 400° oven approximately 25 minutes. Yield: 12 muffins; 155 calories per muffin.
Place sweet potatoes, sugar, butter, vanilla and nutmeg in large mixing bowl; beat until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Place in souffle dish or 2-quart casserole. Bake at 400° for 30 minutes. Serve while hot. Serves 8.
Beat peanut butter with cream cheese until well mixed. Beat in powdered sugar and vanilla. Fold in thawed topping. Spoon into crust and chill. Can be frozen. Serves six.
In a 10-inch skillet, cook zucchini and onions until tender. Stir in parsley and seasonings. In a large bowl, blend cheese and eggs. Stir in vegetable mix. Separate dough into 8 triangles. Place in ungreased 11-inch quiche pan or 10-inch baking dish or 12 x 8-inch dish. Press over bottom and sides to form crust. Spread crust with mustard. Pour vegetable mix into crust. Bake 15 to 20 minutes at 375°.
Make "flaked noodles" but adding enough flour, all at once, to beaten egg. Work with fingers or fork until flaky and in small pieces. Brown bacon. Cook potatoes, celery and onion in water with salt and pepper added. When boiling good add "noodles" and bacon. You may have to add more water or use only 1/2 of "noodles." The rest can be frozen. Stir often. Add water for consistency you like. Cook about 20 minutes. Add 1 cup of powdered milk mixed with a little water. Heat slowly until hot. Will scorch easily. Add clams and you have chowder.
Mix bourbon and nuts in covered dish and refrigerate overnight. Mix sugar, butter, vanilla and bourbon-nut mixture until well blended. Return to refrigerator for at least 2 hours. Roll into balls, return to refrigerator. When chocolate bits and paraffin is melted in double-boiler, dip balls in chocolate-paraffin mixture one at a time. Place on wax paper. When balls have hardened, store in covered container in refrigerator.
Cook and prepare chicken. Mix all ingredients in a large pot or crock-pot except the hot pepper sauce and cheese. Cook for about an hour or so. If using crock-pot, let cook on low all day. May have to add a little water. When serving, add hot pepper sauce to taste and garnish with shredded cheese. Makes about 8 main dish servings.
Saute carrots, celery, onion and green pepper together. Mix with whole corn, creamed corn, corn meal, salt to taste and cumin. Bake at 350° for 25 minutes.
Mix flour and oleo. Pat to a thin crust in oblong dish. Bake 15 minutes in 350° oven. Set aside to cool.
Slice chicken meat into thin strips. Sprinkle with 1 teaspoon cornstarch, the pepper, 1 tablespoon oil, the salt and 1 teaspoon soy sauce. Drain pineapple; reserve juice. Cut pineapple into small wedges.
Mix all ingredients together. Pour into three 8-inch cake pans. Bake for 25 minutes at 350°. Cool completely before icing.
Cook to hard ball stage, 260°. While that is cooking, beat 2 egg whites until stiff peaks form. Pour mixture over egg whites and beat at high speed until it holds its shape, 4 to 5 minutes. Pour into buttered 8 x 8-inch square pan or drop by spoonfuls on greased wax paper.
Mix together. Drop in mounds. Bake at 350° for 7 to 10 minutes.
Shred cabbage, onion and green pepper and mix with cup of sugar. Boil together next 6 ingredients. Bring to full boil. Pour over cabbage mixture. Let stand at least 2 hours before using. Keeps up to 2 weeks in refrigerator.
Drain and bone salmon and flake with fork. Mix all other ingredients with salmon; form loaf in bread pan. Flatten slightly. Bake at 350° for 40 minutes.
Slowly melt butter and chocolate in medium saucepan. Remove from heat and add sugar and evaporated milk alternately. Stir until smooth. Return to heat; simmer 8 to 10 minutes.
Mix the ingredients together, using only 1 cup of chopped pecans in mixture. Roll in ball and then roll ball in 1 cup crushed pecans. Serve on Sociables crackers.
Drain juice off fruit; mix all ingredients in large bowl and refrigerate. Serve when chilled.
Boil raisins, dates and apples in water for 3 minutes. Add shortening to melt, then cool. Add rest of ingredients with nuts last. Mix well and refrigerate until well chilled. Drop by teaspoon onto cookie sheet. Bake at 350° for 10 to 12 minutes. Refrigerate in airtight container.
Mix all ingredients in casserole dish. Bake at 400° for 35 to 40 minutes.
Soak yeast in warm water for 5 minutes. Pour milk over sugar and salt in a large bowl. Stir until dissolved. Beat in 1 cup flour, shortening, eggs and yeast mixture. Add remaining flour to make a soft dough. When dough leaves sides of bowl, turn out onto a lightly floured board (counter). Knead until dough becomes smooth and elastic. Place in a lightly greased bowl. Grease top of dough. Cover with waxed paper.
Mix together. Put in casserole. Top with more cheese. Bake at 350° for 30 to 40 minutes.
Cut pork into 3-inch cubes and saute in oil in small batches until lightly browned. Remove from pan and saute onions, garlic and green pepper. Return meat to pan. Add rest of ingredients and salt and pepper to taste plus dash of red pepper flakes. Cover and simmer until meat is tender (1 to 2 hours) and sauce is rich and thick. Add water during cooking if necessary. Spoon onto hot tortillas with a dollop of sour cream and squeeze of lime juice. Roll up to eat.
Trim fat from beef and cut up into pieces a little larger than bite size. Brown quickly, cover and simmer on low heat for about 1 hour. Do not add any liquids.
Brown rice and mushrooms in butter. Add soup and water. Cover and simmer 20 to 35 minutes, depending on degree of moisture desired. Serves 4. Great with roast beef!
Sprinkle pecans evenly over unbaked 9-inch pie shell. Sprinkle with chocolate chips and drizzle with caramel topping. Set aside.
Pour ingredients over sliced peaches in 9-inch pie crust. Bake at 400° for 10 minutes, then at 350° for 35 minutes or until set and lightly browned.
Cook hamburger and onion in large pot until done. Add salt and pepper, tomato juice, tomato paste, whole tomatoes, sliced mushrooms, oregano, Italian seasoning, red pepper, parsley flakes and sugar. Cook slowly for 30 minutes.
Spray casserole dish with cooking spray. Put rice in dish and spread evenly on bottom. Mix water and soup together; pour 1/2 of mixture on rice and put 1/2 of Lipton soup mix over soup. Lay chicken breasts over rice mixture. Put remaining soup mix and Lipton soup over chicken. Salt and pepper. Bake at 350° for 1 1/2 hours.
In heavy, 4-quart pan, combine sugars, baking soda, milk and salt. Boil over moderate heat until it reaches thread stage (230°). Remove from heat. Add butter, nuts and vanilla. Beat candy until it starts to become thick and slightly sugary. Then place pan over low heat to prevent candy from becoming too hard.
Combine all ingredients. Bake at 400° in uncovered pan for approximately 2 hours.
Remove giblets and neck from inside bird. Rinse bird with running cold water and drain well. Combine seasoned salt, thyme, rosemary, sage, pepper and garlic powder and rub over outside and into body cavity. Cover and refrigerate at least 12 hours or overnight. Brush skin with oil; roast uncovered in 325° oven 3 to 4 hours, basting frequently. Makes 8 servings.
Brown sausage, onion and green pepper in Dutch oven. Add remaining ingredients. Simmer 1 hour. Serve over hot rice or mix the rice into mixture (2 to 3 cups rice).
Cook squash, drain and mash. Season with salt and pepper. Add other ingredients, except herb dressing and butter. Melt butter in oblong casserole dish. Stir in 3/4 of herb dressing mix. Mix until butter is absorbed. Combine with squash mixture. Pour into casserole dish and cover with herb dressing. Cover and bake at 350° for 25 to 30 minutes.
Pour dry pudding mix over drained pineapple. Add marshmallows, pecans and Cool Whip. Mix together and chill several hours.
Grind together ground beef and suet. Combine all ingredients. Cook slowly 3 to 4 hours.
Brown onion and celery in oil for 1 minute. Mash tomatoes. Add to onion. Add salt and pepper. Cook for 5 minutes. Add water to make 2 quarts of gravy.
Chop vegetables. Sprinkle salt over	cabbage and let stand 12 hours. Squeeze	cabbage dry and add celery and green pepper. Mix vinegar, water, sugar, mustard seed and celery seed. Bring to a boil and let boil for 1 minute. Cool. Pour cooled dressing mixture over vegetables.	Mix well. Put in freezer containers and freeze. Thaw	to serve. This keeps a nice crunch.
Brown beef, onion, pepper and celery until soft. Add remaining ingredients; blend and simmer 5 minutes. Pour into baking dish and bake at 375° for 45 minutes.