HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash and scrape or peel potatoes. Place in saucepan with potatoes only half covered in water. Salt and cover. Cook 25 minutes or until tender. Drain, saving 1/2 cup stock. Melt margarine. Blend in flour. Cook about 1/2 minute. Pour potato cooking water into 2-cup measuring cup and finish filling with milk. Add butter and flour mixture. Mix well. Stir and cook until thickens. Add salt, basil and pepper. Add to cooked potatoes. Add peas. Heat 1 to 2 minutes. Serves 8.
Butter a 9 x 13-inch pan. Preheat oven to 325°. Mix cake mix, margarine and beaten egg together. Forms cookie dough texture. Spread with hands across bottom of pan. Beat confectioners sugar, cream cheese and eggs until well mixed. Pour over cake mixture and bake 50 minutes at 325°. Cut in small squares.
Mix oleo, sugars and eggs together. Then add flour mixture. Add oatmeal and mix together well. Add chocolate chips. Put out by teaspoon onto cookie sheet. Bake at 350° for 8 to 10 minutes or until lightly browned.
Mix half of the flour (4 cups) and all other ingredients for 5 minutes. Stir in	remaining flour; mix well. Shape in 1	large ball and let rise until doubled in size. Punch	down; let rise again. After second rising, roll out. Cut into biscuit size. Dip in melted butter. Put in pans. Let rise once more. Bake at 350° to 400° until brown.
Layer all ingredients in a large casserole that can be covered tightly. Spread or pat mayonnaise smoothly on top after all layers are laid. Mix 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Sprinkle over mayonnaise. Top with mixture of mayonnaise and cheese. Cover tightly and refrigerate at least 12 hours. Slice to serve.
Mix ingredients and pour into loaf pans. Bake at 350° for 1 hour.
Blend and chill 24 hours. Makes 3 1/2 cups. This is good served with cheese and crackers.
In 1/2-quart casserole layer first 5 ingredients. Sprinkle with 3/4 cup Parmesan cheese. Cover. Bake at 325° for 1 1/2 to 1 3/4 hours.
Mix all together. Put in a 9 x 13-inch casserole or pan. Bake at 350° for 30 to 45 minutes.
Thinly slice unpared cucumber into bowl. Pour salad dressing over slices; cover and refrigerate. Wash spinach and remove stems; dry leaves. Into salad bowl, tear greens into bite size pieces. Pour cucumber slices with dressing over spinach. Add peanuts and toss. Makes 8 servings.
Fry hamburgers and onions until done. Mix ketchup, water, and flour. Add to hamburger and onions. Heat thoroughly. Serve on buns. Serves 4-6 depending on bun size.
Cream milk and lemon juice with beaters. Add pineapple and pecans. Fold in Cool Whip.
About 2 hours before serving or a day ahead, in small bowl, combine walnuts, cinnamon and 3/4 cup sugar. Grease 10-inch tube pan. In large bowl with mixer at medium speed, beat butter or margarine with 1 1/4 cups sugar until light and fluffy. Add flour and remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 3 minutes, occasionally scraping bowl. Preheat oven to 350°. Spread half of batter in pan; sprinkle with half of nut mixture and spread evenly with remaining batter and sprinkle with remaining nut mixture. Bake 60 to 65 minutes until cake pulls away from sides of pan. Cool cake in pan completely on wire rack. Makes 12 servings. Enjoy! It's delicious!
Mix and stir. Make one day ahead. On day of use, hollow out bread (pumpernickel or rye) and fill with the dip made the previous day. Use the chunks out of the bread for the dipping.
Mix together sugar, milk and pecans. Cook slowly until firm balls form in water (it will turn a dark color). Remove from heat. Add a little vanilla extract and margarine. Whip mixture until thick. Pour into greased dish. Cool and cut into squares.
Place popped corn and nuts in large paper bag. Set aside. Put brown sugar, butter, corn syrup and salt in 2 quart glass bowl. Microwave on High 3 to 5 minutes, stirring after each minute, until it boils. Cook 2 minutes more. Stir in baking soda.
Mix and form into rolls. Let set in cold place overnight. Slice into thin slices. Bake on ungreased cookie sheet in moderate oven.
Spread berries in pan and top with pineapple. Pour cake mix over berries and pineapple, then add the nuts. Cut the oleo and generously cover all over the top. Sprinkle with sugar (optional). Bake for 30 minutes at 350° until top is lightly browned and bubbling.
Mix all together. Refrigerate dough several hours or overnight.	Make into small balls; put on cookie sheet lined with foil.	Place them about 3 inches apart. Bake at 350° for 6 to	8 minutes. Remove cookies on foil and let them cool. Then peel foil off. Use new foil for each pan of cookies.
Combine first 6 ingredients in a large saucepan. Bring to a boil. Remove from heat and add cranberry sauce, beating well. Stir in 3 cups water and pineapple juice. Heat to serving temperature. Serve immediately. Yields about 2 quarts.
Cook potatoes in salted water. Mash as you usually do. Mix in all other ingredients; beat until well blended. Cool and store in covered container in refrigerator. To heat, place desired amount in casserole. Spread with margarine and bake in 350° oven for 30 minutes. (These potatoes will keep for 2 weeks in the refrigerator.)
Dissolve yeast in water. Let stand 5 minutes. Add 2 1/2 cups flour, oil, sugar, salt and egg. Beat with electric mixer for 3 minutes. Let rest 15 minutes. Add remaining flour and knead until elastic and smooth (10 minutes). Let rise until doubled in bulk and shape into 2 large loaves or 4 dozen rolls. Bake at 350° to 375°. I make cinnamon rolls.
Bring ingredients to a full boil (frothy). Delicious especially on waffles.
Mix Jell-O according to directions on box. Refrigerate until Jell-O just begins to congeal. Whip cream. Add 1 teaspoon vanilla and 1 tablespoon sugar. Put a layer of Jell-O in bottom of a 13 x 9 x 2-inch baking dish; then add a layer of vanilla wafers, followed by a layer of whipped cream. Repeat layers, ending with whipped cream on top.
Melt butter in saucepan and add brown sugar. Cook over low heat 2 minutes, stirring constantly. Add milk and cook and stir until comes to a boil. Remove from heat and cool about 10 minutes. Then add confectioners sugar, beating well, until cool enough to spread.
Wash okra. Cut into 1/2-inch pieces. Combine cornmeal, salt and pepper in bowl. Stir well. Set aside. Combine buttermilk and egg in large bowl. Stir in okra. Let stand 10 minutes. Dredge okra in cornmeal. Place okra on a baking sheet coated with cooking spray. Bake at 450° for 40 minutes or until crisp.
In bowl, beat together eggs, sugar, oil and pumpkin until fluffy. Stir together flour, baking powder, cinnamon, salt and baking soda. Add pumpkin mixture. Mix thoroughly and spread in a 15x10 greased pan. Bake at 350 degrees for 25 to 30 minutes. Cool then frost.
Mix in order given. Divide batter into 3 bread pans, greased and floured bottoms only. Bake at 350° for 50 minutes or until done.
Saute onion in small amount of cooking oil. Add ground beef and brown; drain. Add remaining ingredients and bring to a boil.
Mix well. Drop by 1/2 to 1 teaspoon on cookie sheet. Bake at 300° for about 15 minutes.
Dissolve yeast and sugar in warm water. Let this stand in cup while mixing the rest.
Heat oven to 350°. Grease bottom and sides of 15 x 10 1/2 x 1-inch jelly roll pan lightly with shortening. Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in prepared pan. Bake for 25 to 30 minutes or until light brown. Cool completely in pan on wire rack. Frost with Cream Cheese Frosting* and top with walnuts. Cut into 2 x 1/2-inch bars. Refrigerate any leftover bars.
Coat a nonstick skillet with cooking spray. Add oil; place over medium heat until hot. Add snow peas and carrots. Simmer 2 minutes. Add chestnuts and broth. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until vegetables are crisp-tender. Combine soy sauce and cornstarch, stirring until cornstarch is dissolved. Add to vegetable mix. Cook over medium heat, stirring constantly, until sauce thickens. Serve immediately. About 51 calories per 1/2-cup serving.
Cream margarine; stir in flour and nuts. Add vanilla and mix well. Shape into small balls and bake in a 300° oven for 25 to 30 minutes, or until slightly brown. While still warm, roll in powdered sugar. Cool before serving.
Preheat oven to 400°. Wash tomatoes and cut off stem ends. Cut the tomatoes in half crosswise. Sprinkle them with salt and pepper. Mix the bread crumbs, parsley and oil together in a small bowl. Spread each tomato half with bread crumbs mixture. Place tomatoes in greased baking dish. Bake 10 to 15 minutes or until bread crumbs are golden brown.
Wash squash and zucchini under cold running water. Trim stem and blossom ends off. Cut in 2-inch lengths. Cut each piece lengthwise into 1/2-inch slices. Stack slices and cut into 1/2-inch julienne strips. Heat butter until foamy in large skillet over medium heat. Add squash and toss until coated with butter. Saute, tossing, until crisp and tender, about 4 minutes. Increase heat to high. Sprinkle with thyme, salt and pepper. Cook, tossing, until squash is lightly browned, about 2 minutes. Note: One fourth teaspoon dried thyme may be substituted for the fresh.
Brown sirloin in oil. Add vegetables. Mix gravy mix, water and soy sauce together. Add spices. Pour over meat and vegetables. Simmer 1 minute until thickened. Serve with rice or noodles.
Dice cantaloupe; cook in small amount of water until tender. Drain and measure. Combine remaining ingredients in double boiler; add cantaloupe and cook until thick. Pour into baked pie shells and top with meringue. Brown in hot oven.
Combine cream cheese, soft butter, salt, chicken and mushrooms. Mix well. Separate rolls, spread 1/4 cup mixture on each. Roll up, starting with the short side of the triangle. Roll to opposite point, tuck side and point under to seal. Dip in melted butter, then in the corn flake crumbs. Place on cookie sheet; bake for 15 to 20 minutes at 375°. Serve with Sour Cream Gravy.
Dissolve gelatin in cold water and set aside. In a saucepan, heat soup. Add gelatin mixture and stir until dissolved. Add cream cheese, remove from heat and beat until well blended. Add remaining ingredients. Pour into a well oiled mold and chill until firm. Serve slices over crisp lettuce leaf or serve with crackers on the buffet table.
Mix first 8 ingredients and shape into balls, placing in baking dish. Combine remaining ingredients and pour over meatballs. Bake 45 minutes at 350° or until done.
Place chicken halves in glass dish. Mix together lime and pineapple juices and minced garlic. Pour over chicken; turn to coat all sides. Marinate about 30 minutes. Remove chicken from marinade; season with salt, pepper and chili powder. Brush lightly with oil and grill over medium heat, cook until chicken is done. Remove from grill and slice in thin strips. Serve chicken piled in hot flour tortillas. Spread with guacamole and top with salsa. Makes 4 servings.
Mix all ingredients well. Shape into loaf. Spray pan with Pam. Bake at 350° about 1 hour or until beef is no longer pink.
Puree tomatoes, onions and garlic in blender. Pour into very large saucepan. Add tomato paste, sugar, salt, oregano and oil. If using meat, place in very large frying pan and cook until light brown. Drain excess fat and add bell peppers that have been cut up in small pieces. Also, add Worcestershire sauce and black pepper. Add to tomato sauce and place in a commercial size or 5 gallon saucepan. Mix well and simmer for 1 to 3 hours with or without the meat. Yield: 200 servings.
Mix with a spoon (don't use a mixer) just until mixed well. Spread into an ungreased jelly roll pan. Bake at 350° for about 25 to 30 minutes. Cool; sprinkle with powdered sugar, or make a powdered sugar frosting using lemon juice for the liquid.
Beat eggs; add milk, sugar, salt and pepper. Mix in cornmeal, oil, onions, peppers and corn. Bake at 400° for 30 minutes in oblong pan.
In a sauce pan dissolve jello in boiling water, then add marshmallows and stir until dissolved on low heat. Add the rest of the ingredients and put in refrigerator. Serve on a lettuce leaf.
Mix 1/2 can soup with meat and broccoli. Cover with stuffing. Top with remaining soup and cheese. Cook at 350° for 1 hour. (Can be fixed in advance and frozen until ready to use.)
Mix egg yolks, sugar and wine in a bowl. Cook this mixture in a double boiler for 3 minutes. Remove from heat. Now mix the Mascarpone cheese with the egg mixture until smooth. (You can add some of the coffee to help it become thinner.) Quickly dip the ladyfingers in the Espresso and one by one place them uniformly in a casserole dish. Spread a layer of cheese mixture on top of ladyfingers. Add another layer of ladyfingers on top of cheese mixture, then add another layer of cheese mixture. Repeat process. End with last layer being the cheese mixture and refrigerate for 3 hours. Sprinkle with cocoa powder and serve.
Mix thawed strawberries with the milk, Cool Whip and bananas. Freeze and serve when hard.
Mix jelly and barbecue sauce. Add wieners. Bake at 350° for 1 hour.
Beat eggs in top of double boiler. Mix together thoroughly the sugar and gelatin. Stir in the mustard, turmeric and salt. Add the water until slightly thickened, stirring continuously. Cool until it is thick; whip the cream and stir in. Turn into a 1 1/2-quart ring mold. Fill center with cole slaw, pineapple, red onion rings or whatever. You will love it.
In a large bowl, combine all ingredients. Transfer to ungreased 2-quart baking dish. Bake, uncovered, at 350° for 1 hour or until heated through. Yield: 8 to 10 servings.
Cream the oil and sugar thoroughly. Add the eggs, milk and bananas. Stir in the flour, soda, salt and nuts. Bake in loaf pan in a 350° oven for 1 hour and 5 minutes.
Preheat oven to 350°. Pepper chicken and place in large baking dish. Mix all other ingredients; pour over chicken. Bake for 1 hour. Sauce will be thick.
Place Tater Tots in casserole dish (can thaw in microwave until Tater Tots are soft). Mash Tater Tots with potato masher or fork. Mix cream of mushroom soup, sour cream and milk together and pour over Tater Tots. Sprinkle Cheddar cheese over top and mix slightly into potatoes along with small ham pieces. Dot top of mixture with margarine and sprinkle with seasoned salt. If mixture seems too dry, add extra milk. Bake, uncovered, at 350° for 1/2 hour to 40 minutes. Done when slightly golden brown. This is an excellent covered dish.
Preheat oven to 350°. In Dutch oven over medium heat, bring water, barbecue sauce, vinegar, salt and pepper to boil. Stir in potatoes and onion. Simmer 5 minutes; stir occasionally. Cover and bake 1 hour or until tender. Serve hot or cold, garnished with paprika and parsley.
In an extra large mixing bowl, mix the first 4 ingredients. Cool until lukewarm. Add beaten eggs.
Cook potatoes, onions, water and salt until potatoes are tender. Mash with a potato masher in the water they are cooked in. Add evaporated milk, corn and butter. Heat (do not boil) and serve.
Beat egg whites until stiff; set aside. Beat egg yolks, flour, baking powder, salt, pepper, milk and sugar and add to the grated corn. Mix thoroughly. Fold in egg whites. Drop by spoonfuls into greased frying pan. Turn when golden brown on bottom, then brown top. Serve warm with syrup. Makes 4 servings.
While broccoli is thawing in 1 cup boiling salted water, saute onion and celery in oleo. Add soup and milk. Simmer about 3 minutes. Add Cheez Whiz. Mix well. Add broccoli and rice. Add seasoning and slivered almonds. Put in buttered casserole dish and bake for 40 minutes at 325°.
Food Grinder Method: Place burghul in a bowl, cover with cold water and leave to soak for 10 minutes. Drain in a sieve and press with back of spoon to remove as much moisture as possible. Tip into a flat dish, spread out and chill in refrigerator for 1 to 2 hours. This also dries it further. Trim all fat and fine skin from meat and cut into cubes. Chill for 1 hour, if not very cold. Pass meat through grinder twice, using fine screen. Grind onion twice and combine with meat, burghul, salt, pepper and allspice. Pass through grinder twice, adding a little iced water or ice chips, if mixture feels warm. Knead to a smooth, light paste with hands, adding iced water or ice chips when necessary. Cover and chill until required.
Combine all ingredients. Form into small balls. Bake 30 minutes at 350° or until lightly brown. Makes about 5 dozen.
Press ground beef into the bottom of 8 x 8-inch pan. Spread soup evenly over top of meat. Lay Tater Tots on top; bake 1 1/2 hours in 350° oven.
Mix dry ingredients. Add water all at once and stir until smooth. Cook over medium heat, stirring constantly, until consistency of cookie dough. Roll out and cut with cookie cutters. Bake at 300° for 10 minutes. Paint with tube or bright water colors. If dough starts to dry out, wet hands and work the dough.
Combine first 7 ingredients in a small bowl and stir well. Stir in crabmeat. Transfer mixture to a serving bowl. Serve with Melba rounds or fresh raw vegetables. Yields 1 1/2 cups.
Heat oil in skillet (I use electric). Add garlic and onion. Cook until almost transparent, then add green pepper and cook until transparent. Add tomatoes, bay leaves, hot sauce or cayenne pepper, salt and pepper and chili powder. Simmer 30 to 40 minutes. About 20 minutes before serving, add chopped celery and cook until almost looses its crispness. Add shrimp. Simmer until shrimp has warmed. Serve over hot rice.
Saute all ingredients, except tomatoes, in butter. When vegetables are tender, stir in tomatoes and heat through.
Heat oven to 350°. Cook broccoli as directed; drain. Spread in ungreased baking dish. Layer ham and cheese over broccoli.
Cut lemons, limes and oranges into half moons. Put in cooler. Add Everclear or vodka and cherries. Add juicy red punch and cherries. Add Welch's grape juice concentrate, mix well; taste. Add Sprite or Sun Drop if needed. This recipe may be doubled or tripled for larger yields.
Blend sugar, Crisco and eggs. Combine flour, cocoa, baking powder and salt. Mix well. Stir in vanilla and nuts. Spread in greased 8-inch square pan. Bake at 375° for 25 to 30 minutes. Sprinkle cooled brownies with confectioners sugar or spread with cocoa frosting.
Mix bread crumbs, milk and eggs; set aside. In a skillet, saute butter, onion, green onion, bell pepper and garlic. When soft, add crabmeat, salt and pepper (to taste) and continue to saute. Add a dash of Worcestershire sauce and bread crumb mixture. Mix well and cook on low fire until light brown. Stir often to prevent sticking.
Cook noodles. Soften butter and cream cheese over low heat. Put sugar in large bowl. Throw on hot, drained noodles and mix well. Add cream cheese mixture; mix well. Add sour cream, eggs and vanilla; mix all together. Put into greased 13 x 9 x 2-inch pan; sprinkle with sugar and cinnamon. Bake at 375° for 1 hour. May be cut in half.
Empty crab meat into large mixing bowl. Mix with a fork the other ingredients in the order given. Form into 10 crab balls or cakes. Use more mayonnaise or salad dressing if necessary to hold cakes together. Fry in oil until brown on each side.
Add 1 cup of water to 2 cups of raisins and boil 5 minutes. Cool. Cream the shortening and sugar. Add eggs, vanilla, nutmeats and raisins. Add dry ingredients. Drop on greased cookie sheet. Bake at 350° for 15 minutes.
Cut steak into 5 or 6 pieces. Place in slow cooker. Add dry ingredients, water and soup. Cover and cook on low for 5 or 6 hours or longer if needed. Serve with mashed potatoes. Yields 5 or 6 servings.
Combine spinach, sour cream, mayonnaise, green onions, soup mix and water chestnuts in bowl. Mix well. Fill pita rounds just before serving. Makes 10 servings.
Preheat oven to 375 degrees. Boil potatoes whole. Cut into slices 1/4 inch thick. Set aside. Melt cheese and butter in sauce pan on top of stove. Add onion, sour cream, salt, and pepper to cheese mixture. Mix in Potatoes. Place in a large baking dish and cook for 45 minutes.
Place tomatoes in blender, one can at a time. Cover and run on lowest speed 2 seconds to chop tomatoes. In bowl, combine all ingredients. Chill. Makes 4 cups.
In a large mixer bowl, dissolve gelatin in boiling water. Stir in mayonnaise, vinegar, water and salt. Chill until partially set. It should be the consistency of unbeaten egg whites. Beat with an electric mixer on medium speed until fluffy. Fold in remaining ingredients. Pour into individual molds or a 1-quart mold. Chill at least 6 hours or until set.
Sear meat, a little at a time. Chip or grind onions. Peel and chip garlic. Mix onions and garlic with meat. Add tomato paste. Add seasoning and water. Stir occasionally. Cook slowly, about 3 hours. Parch flour and add to chili just before serving. If too greasy, skim off fat.
Brown chicken in hot oil or oleo. Place in casserole. Spoon soup over top. Sprinkle with pepper and thyme. Bake at 350° for 1 hour or until tender.
In a medium bowl, combine chicken, 2 tablespoons soy sauce, 2 teaspoons cornstarch and ginger; toss until well blended. In a small bowl, mix remaining soy sauce, water, sugar and remaining cornstarch. Set aside. Heat 2 tablespoons salad oil in skillet. Add chicken and stir over high heat for 3 minutes. Remove with slotted spoon. Add remaining salad oil to pan and heat. Add carrots and onion; stir-fry 3 minutes; add zucchini and stir-fry 2 minutes more. Return chicken to skillet and add soy sauce. Cook until mixture thickens. Serve with rice.
Preheat the oven to 350°. Mix together the sour cream, soups and chicken broth. Place the chicken breasts in a baking dish. Pour the soup mixture over them. Top with cracker crumbs, and drizzle the crumbs with the melted butter. Bake for 35 to 40 minutes or until the crackers are well browned. Yield: 8 servings.
Mix first five ingredients in a bowl. Cut in shortening until mixture resembles corn meal. Beat brown sugar and egg together, then add to flour mixture. Gradually add 1/2 cup water to make a stiff dough. Knead on a floured board until dough is smooth and pliable. Roll out to 1 1/2-inch thickness. Cut with cookie cutters or into squares. Bake at 325° until lightly browned, about 30 minutes.
Grease a 1 1/2-quart casserole. Mash cooked or canned sweet potatoes. Stir in remaining ingredients except turn mixture into prepared casserole and sprinkle with reserved brown sugar. Bake at 400° in preheated oven for 30 minutes or may freeze and bake at a later date. Serves 8 to 10 people.
Cook rice according to package directions; set aside. Saute onion, green pepper and celery in butter until tender. Combine rice, sauteed vegetables	and next 4 ingredients, stirring well. Spoon mixture into a lightly greased 12 x 8 x 2-inch baking dish. Bake at 350° for 40 to 45 minutes.
Catch loon; boil loon. Loon soup no good, forgot to add salt.
Beat eggs until foamy. Put oil, zucchini, eggs and dry ingredients (sifted together) into bowl and stir together. Pour into greased loaf pans. Bake 1 hour at 325°. Makes 2 loaves.
Combine all ingredients in small saucepan. Bring to a boil. Serve on hot dogs, hamburgers, etc.
Combine ingredients. Roll into balls and roll in coconut. Refrigerate if using a refrigerated brand of peanut butter, which would be preferable.
Mix ingredients together. Bring to boil and simmer for 2 to 3 hours.
Mix soy sauce, sugar, garlic powder and ginger in a medium bowl. Add beef; let stand 10 minutes to marinate. Drain. Stir-fry beef in hot oil in a large skillet until brown. Add peppers and onion. Stir-fry until tender. Mix broth and cornstarch, add to skillet and bring to a boil for 1 minute. Meanwhile, prepare 4 servings of instant rice. Add to skillet, mix well and serve.
Melt butter in a casserole dish. Pour in uncooked rice. Add onion soup and bake at 350° for 25 minutes or until rice is tender, but not dry. Ten minutes before rice is ready, roll chicken livers in flour and stick repeatedly with a fork to prevent popping. Fry until well done and arrange on top of rice. Serve immediately. Serves 4.