HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Spray cookie sheet heavily with Pam. Place in oven to heat. While pan is in oven, clean and cut red skin potatoes in half (do not peel). Take the pan out of the oven and place potatoes, cut side down, on pan and spray heavily with Pam. Place back in oven and bake until tender.
Heat oven to 375°. Combine shortening, brown sugar, peanut butter, milk and vanilla in large bowl. Beat at medium speed of electric mixer until blended. Beat in egg. Combine flour, salt and baking soda. Add to creamed mixture at low speed. Mix just until blended. Stir in rice cereal. Refrigerate 2 hours. Form balls 1 1/2-inches in diameter. Press into rice cereal. Place about 1 1/2 inches apart on ungreased baking sheet. Flatten slightly. Bake at 375° for 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove to kitchen counter.
In a heavy sauce pot over medium heat, cook bacon until lightly browned; do not drain the fat. Stir in the onions and saute for 2 minutes. Add the flour, stirring until well blended and evenly cooked, about 2 to 3 minutes. Remove from heat. Add water, ham base, chicken base and sugar, mixing well. Stir in potatoes and heat to boiling. Reduce heat and gently boil about 15 minutes or until potatoes are tender. Add vinegar, mixing well. Let simmer 2 minutes. Add half and half cream, mixing well. Heat to simmering, stirring frequently. Serve hot.
Mix in a bowl the ground beef, onion, beef flavorng and chopped chilies. Make in patties. Grill, broil or fry. Place on buns. Serve with sour cream and salsa.
Prepare dove breasts by filleting meat from the breast bone. Place the breast fillets into a medium size bowl. Add the 1/4 cup soy sauce and 1 clove of garlic to the bowl. Let set for 1 hour in refrigerator.
Combine squash, parsley flakes, bread crumbs, Cheddar cheese, egg, salt and pepper in bowl; mix well. Spoon into casserole. Sprinkle with Parmesan cheese. Bake at 375° until light brown. Yield: 6 servings.
Mix by hand; roll into balls. Dip in confectioners sugar; let harden in the refrigerator. Enjoy!
Beat eggs, sugar and oil in bowl until light. Add pumpkin. Add sifted dry ingredients; mix well. Add mincemeat, water and pecans. Beat until well mixed. Spoon into 4 well-oiled 1-pound coffee cans. Bake at 350° for 1 hour. Cool bread in cans. Yields 48 slices.
In a large bowl, mix together butter, powdered sugar, peanut butter and vanilla. Roll into small balls and place on waxed paper. In a double boiler or microwave, melt chocolate. Dip each ball into chocolate and place on waxed paper.
Mix and toss the tomatoes, onions and lettuce in a bowl. Place chips on a large plate. Put chili on the chips. Add the cheese and salad mixture next. This makes a real tasty salad.
Shape cookie dough into a candy cane on a well greased cookie sheet. Bake at 350 degrees for 20 minutes. Immediately sprinkle the white chocolate morsels evenly on candy cane. Sprinkle chopped peppermints in stripes over white morsels. Slice with a pizza cutter to serve.
Lightly grease a 13 x 9-inch pan. Cover bottom of pan with chopped meat. Wrap each piece of chicken with 1/2 strip of bacon. Place in pan on beef or ham. Mix sour cream and mushroom soup, then pour over chicken. Do not salt because bacon and beef supply what is necessary. Cook, uncovered, for about an hour at 300° to 325°.
Gently scrape corn with a knife. Get all kernels off. Put into fatback grease in pan. Add butter. Cook 5 minutes. Put in milk and flour. Cook 5 more minutes on low. Add salt and pepper to your taste.
Mix all ingredients except eggs and breadcrumbs. Press sausage and seasoning mixture around hard-boiled eggs. Roll egg in beaten eggs, then in breadcrumbs. Cook one at a time in 350° deep fryer, 4 to 5 minutes.
Cut chicken up and cook (boil or stir-fry); set aside. In saucepan, cook soup and sour cream. Add milk to thin out if necessary. Add chopped celery and cooked chicken. Simmer 10 minutes. Serve over cooked egg noodles. Serves 2.
Preheat oven to 350°. Grease 13 x 9 x 2-inch pan. Dump undrained pineapple into pan. Spread evenly. Dump in pie filling and spread into even layer. Dump dry cake mix onto cherry layer. Spread evenly. Sprinkle with pecans. Pat butter on top. Bake 48 to 53 minutes.
In large resealable bag, combine ketchup, oil, vinegar, seasonings and Worcestershire sauce; set aside. Cut steak into 1-inch cubes (trim fat off if necessary). Add meat and vegetables to ketchup marinade. Seal bag and turn to coat; refrigerate overnight.
Combine pretzels, margarine and sugar. Press in pan and bake at 375° for 10 minutes; cool.
Cut bodies of squid crosswise, making 1/2-inch circles. Cut tentacles in fourths. Add squid pieces to boiling, salted water. Boil for 1 to 2 minutes (squid will curl) and drain. Rinse under cold water and drain again. In large bowl, mix together squid, onion, olives, parsley and garlic. In shaker jar mix remaining ingredients, except for lettuce. Pour dressing over salad and toss over squid. Let marinate for at least 1 hour or more. To serve, line bowl with lettuce leaves and mound squid on top. Squeeze juice from lemon on top of squid. Makes 8 servings. This is also great on an antipasto platter.
In small cup, combine chili powder, cumin, salt, sugar, cayenne and pepper. Rub evenly over outside and in cavities of chicken. If desired, rub some under skin over breasts and legs. Cover and refrigerate up to 24 hours.
In large mixing bowl, combine 1 stick soft butter, hash browns, sour cream, cheese soup and onion. Pour contents into casserole dish. Sprinkle top with crushed corn flakes mixed with 1/2 stick butter. Bake at 350° for 1 hour.
In a microwave bowl, cook the almond bark for 1 minute. Add chocolate chips and cook 2 minutes. Mix together and add peanuts. Drop by teaspoon on wax paper.
Mix. Drop cookies on sprayed cookie sheet. Bake at 375° for approximately 10 minutes.
Remove white tendon from tender pieces and dredge in flour, salt and paprika mixture. Brown tender pieces in hot canola oil and remove to a covered baking dish. Combine sherry, brown sugar, soy sauce, sesame oil and ginger in a blender and blend 1 minute. Mix in sesame seed and pour over chicken pieces. Mix to coat pieces and bake in a 375° oven for 35 to 40 minutes.
Beat flour and eggs until smooth. Add spinach, cheese and salt. Place in greased 8 x 8 x 2-inch baking dish. Bake in preheated 350° oven for 1 hour or until lightly browned. Let set a few minutes before cutting.
Melt margarine; add flour and broth to thicken. Add mushrooms, chicken and broccoli. Bake 15 to 25 minutes at 350°. Serve over rice.
Combine first 5 ingredients in blender until thick and smooth. Makes 1 quart. Garnish glasses with orange slices.
Cook noodles and divide. Brown meat and drain off grease. Stir in sauce and simmer for 5 minutes. Spread each noodle with 1/4 cup meat sauce and sprinkle with cheese. Carefully roll up each noodle and place seam side down in pan. Spoon on remaining meat sauce and cheese. Bake at 400 degrees for 10-15 minutes.
Mix all in 1 gallon milk jug. Finish filling with water. Freeze. When ready to use, thaw and add 1 bottle ginger ale. Makes a yellow punch.
Combine corn syrup, brown sugar and peanut butter in heavy saucepan; cook until mixed. Remove from heat. Add corn flakes, peanuts and Rice Krispies; mix well. Cool; shape into balls. Dip into melted chocolate and wax. Cool on waxed paper.
Mix dry jello with cottage cheese, then add drained fruit and mix. Last, fold in all of Cool Whip. May be served immediately, or later. Refrigerate.
While macaroni is cooking, brown hamburger meat, onions, salt and pepper. Stir in tomato sauce and ketchup. Put in casserole dish. Garnish with cheese (sharp or Mozzarella). Kids love this.
Mix all ingredients together. Pour into pie shell. Bake at 300 degrees for 30 minutes.
Pour peas into buttered baking dish. Sprinkle with salt and pepper. Add milk. Cover with cheese. Broil in medium heat until very light brown. Garnish with paprika.
Fry sausage slow and crumble. Drain and cool. Mix all ingredients together with your hands. Roll into balls, about 2 tablespoons per ball. Bake for 20 minutes at 350° or until brown. Can be shaped into balls and freeze for later baking.
Sift all dry ingredients together, then add oil (shortening). Combine milk and beaten egg into first mixture, just enough to moisten well. Fill greased muffin pan. Fill only 2/3 full. Bake in hot oven (400°) for 25 minutes.
Layer ingredients into a large deep casserole dish. Sprinkle Good Seasons mix after last layer is complete. Over all of this spread Miracle Whip as icing over top. Chill at least and no less than 8 hours. Mix well before serving.
Sift together dry ingredients; add milk and egg. Beat until smooth; add shortening. Pour in skillet with small amount of heated oil. Bake at 450° until brown.
In a 2-quart saucepan, stir together cornstarch and 1 teaspoon salt. Gradually stir in milk until smooth. Add margarine, stirring constantly. Bring to boil over medium heat and boil 1 minute. Remove 1 cup sauce and set aside. Stir Swiss cheese into remaining sauce until melted.
Spray 2 cookie sheets with oil and keep warm in a low oven. Need candy thermometer.
Drain one pint of oysters thoroughly by laying them on a dry cloth and wiping all liquor off; a cheesecloth is best. Season with salt and pepper. Dip in bread crumbs, then into beaten egg into which one tablespoon of water has been added. Dip again into bread crumbs and fry in smoking hot fat. Drain on brown paper to absorb fat.
Mix together vanilla pudding and milk until thick. Add Cool Whip (save some Cool Whip to go on top), sour cream and sugar. Alternate layers of vanilla wafers, bananas and pudding mix. Add rest of Cool Whip to top. Garnish with vanilla wafers. Keep refrigerated.
Brown ground beef, onion, green pepper and garlic. In a large saucepan, combine meat mixture with undrained tomatoes, tomato sauce, beans and all seasonings. Bring to a boil, reduce heat and cover. Simmer for 30 minutes.
Mix and add M&M's, chocolate chips, raisins, nuts or anything else you choose. Drop by teaspoon on a sprayed lightly cookie sheet. Bake at 350° for 10 to 12 minutes.
Preheat oven to 375°. Wash and core cabbage. Cut into 1/2-inch slices. Steam for 5 to 7 minutes or until tender. Drain and place into a casserole dish. Melt 3 tablespoons butter in a saucepan; add flour and stir 2 minutes. Add the milk and blend with a whisk. Cook over medium heat for 3 to 4 minutes until smooth. Remove from heat.	Mix ham, bacon, remaining butter and green pepper. Spread evenly over cabbage.	Sprinkle on the cracker crumbs and top with white sauce. Bake, uncovered, for 25 minutes until light brown and bubbly. Serves 8 to 10.
Mix sugar and cocoa together; then add other ingredients and cook slowly in a large pan, stirring constantly until well mixed. Drop by spoonfuls onto waxed paper.
Mix peas, lettuce, celery and green pepper. Mix mayonnaise and sour cream and spread over lettuce layer. Top with cheese. Sprinkle with sugar and bacon bits.
Soften cream cheese. Mix cream cheese, onions and beef together. Form into a ball and roll in pecans. Chill for at least one hour.
Mix together all ingredients and pour over flank steak. Cover and refrigerate overnight. Discard marinade. Grill or broil steak. Serve thinly sliced with your favorite potato dish.
Preheat oven to 300°. Mix ingredients and add butter. Bake 10 minutes, stirring 2 or 3 times.
Mix first three ingredients the night before and refrigerate. Cook peas until tender; drain and cool completely.	Toss lettuce, onion, peas and dressing together.	Layer bacon bits and cheese on top.
In 9-inch pie plate, combine gingersnap crumbs and brown sugar. Drizzle with melted butter. Pat crumbs onto bottom and up sides of pan for crust.
Brown hamburger and taco seasoning. Mix other ingredients in crock-pot until boiling. Mixture will be thick. Pour in hamburger and stir. Serve over chips.
Cream shortening, powdered sugar, egg and flavorings until smooth and creamy. Stir dry ingredients. Chill several hours. Roll into circle to fit pizza pan, 12 to 14-inch. Bake at 175° for 15 minutes or until edges turn brown. Remove and cool.
Grind peppers and onions; drain. Add sugar, salt and vinegar. Boil 5 minutes and can while hot. Add your desired amount of hot pepper in case you choose hot relish.
Mix all ingredients together. Drop from teaspoon onto nonstick cookie sheet. Bake at 375° for 10 to 12 minutes.
In medium bowl, soften oleo and cream cheese. Add powdered sugar. Crush Oreos and set aside. In large bowl, measure milk, then mix in pudding. Fold in Cool Whip and add cream cheese mixture.
Brown ground beef, bell pepper and onion; drain and put in bottom of casserole dish. Pour corn and tomatoes on top of ground beef mixture. Cover with crushed saltines, adding a dab of butter. Cook at 350° for approximately 30 minutes or until saltines are brown.
Marinate all ingredients (except bacon) for 2 hours. Drain and add bacon to serve.
In a small bowl, combine reserved pineapple juice, pudding mix and breakfast drink; set aside. In a large bowl, combine all the fruit. Fold juice mixture into fruit. Refrigerate before serving. Yields 6 to 8 servings.
Unfold pie crust and place on several layers of paper toweling. Prick with fork several times. Microwave on High, uncovered, 5 to 6 minutes or until no longer doughy, rotating crust once. Cool 3 to 5 minutes. Invert onto 12-inch serving plate. Peel off paper toweling. Microwave on High the cream cheese in uncovered microwave-safe bowl 30 to 45 seconds or until softened. Blend in milk, dill weed and garlic powder. Spread over crust. Place egg in microwave-safe custard cup; prick yolk. Cover with plastic wrap. Microwave on Low (30%) for 1 1/2 to 2 minutes or until set. Uncover and cool about 5 minutes. Chop egg and arrange in center of crust. Arrange zucchini in circle around egg. Place carrot in a circle around zucchini and then arrange a circle of overlapped radish slices. Sprinkle parsley on very edge. Refrigerate until served. Cut into 16 wedges using pizza cutter or kitchen shears. Makes about 16 servings.
Rub 8 to 12 beef short ribs with Gravy Master and brown in a large frypan. After turning, add the garlic, onions and celery. While this is browning, mix together all the other ingredients in a bowl. Pour over the ribs and mix well. Cover and simmer for a couple of hours, turning often. Add water, if it gets too thick. Serve over noodles.
Cream together first four ingredients. Set aside. Mix next three ingredients together. Mix all together with apples. Bake at 350° for 60 minutes.
Combine sugar and corn syrup in medium saucepan; bring to a boil. Remove from heat; mix in peanut butter. Add corn flakes. Drop from a spoon on plate. This candy is better if you use crunchy peanut butter.
Mix together and form into small balls. Bake at 350° for 25 minutes. Turn at about 12 minutes.
Cook, peel and devein shrimp. Cut each in half lengthwise. Overlap the cut shrimp in an au gratin dish. Mix butter, onion, garlic, parsley, salt, tarragon and sherry in a saucepan and heat thoroughly. Pour over the shrimp; top with crumbs and broil until browned. Serves 3 or 4.
Clean the mushrooms and slice vertically into 1/4-inch slices. Peel the shallots and mince finely. Set these items aside.
Pat chicken dry and pound to flatten slightly. Dust chicken with 1/2 cup flour and dip into eggs. Combine breadcrumbs with 1/4 cup Parmesan and pat mixture onto chicken. Line 9 x 13-inch pan with foil; brush with oil. Arrange chicken in dish in a single layer. Bake for 20 minutes at 400°.
Melt chocolate in microwave. Mix Crispix, M&M's and peanuts in large bowl with lid. Pour white chocolate over Crispix mixture and toss lightly. Put the lid on and shake gently.
Hard-boil eggs. Peel off egg shell. Slice eggs lengthwise and remove yolks. Mix yolks with remaining ingredients. Re-fill eggs with this mixture. Sprinkle with paprika.
Cream the butter and 1/2 cup sugar. Beat in the salt and egg yolks. Add the flour kneading with your hands to make a soft dough. Pat in bottom of a 10x15-inch jelly roll pan. Bake for 15 to 20 minutes in 350 oven or until lightly browned. Remove from oven and spread with jam and chocolate chips. In a deep bowl, beat the egg whites with a rotary or electric beater until stiff peaks form. Use a rubber spatula, fold in the chopped nuts and 1 cup sugar. Spread over jam. Bake 25 minutes at 350. Cool 15 minutes, cut into 30 bars while still warm.
Preheat oven to 350°. In a 2-quart saucepan, cook peeled and cubed potatoes in salted water for 12 to 15 minutes. Drain. Add butter; let melt over potatoes. Fry bacon until crisp. Cool and crumble.
Mix shortening, sugar, eggs, milk, cinnamon, soda, raisins, oatmeal and enough flour to make a dough that will drop from spoon. Do not roll. Bake on cookie sheet that has been greased at 350°.
In a small bowl combine flour, salt and black pepper, dredge chicken in flour mixture, shake off excess of flour. In a large frying pan heat butter and oil over medium heat. Add chicken, cook about 3 minutes per side or until tender. Remove from pan, keep in a warm place. Add wine or Sprite to pan juices, cook 1 minute scraping up brown bits from the bottom of pan. Add lemon juice, heat to boil, return chicken to pan and cook with lemon slices. Cook until sauce slightly thickened about 2 to 3 minutes. Garnish with parsley and capers. Serve over mashed potatoes accompanied with green lettuce.
Soften butter, mix in peanut butter. Add confectioners sugar a little at a time, mix well. Roll into marble-sized balls. Freeze until ready to dip.
Mix and beat well. Put in well-greased and floured bread pan. Bake at 350° for 1 hour.
Cream sugar and butter. Stir in flour and mix well. Press into lightly greased 8 x 12-inch pan. Bake 12 minutes at 350°. Cool and add topping.
First, drain the fruit in a large bowl. Pour the juice into 3 pint jars. These are your new starters, one for you and 2 for your friends. Starter can be stored in freezer.
Sprinkle 1 1/2 cups coconut into a well-greased 13x9 pan. Combine milk and extract; drizzle half over the coconut. Unroll crescent dough; arrange in a single layer over coconut. Drizzle with remaining milk mixture; sprinkle with remaining coconut. Bake at 350 degrees for 30 to 35 minutes or until golden brown. Cool completely before cutting. Store in refrigerator.
Sift together the flour, baking powder and salt. Add sugar to melted shortening, creaming well. Add eggs, flour mixture, bits and vanilla, creaming well after each addition. Spread in 9 x 13-inch greased pan or baking dish. (You must use this size!)
Mix lemon juice and basil. Pour over cooked rice. Toss well. Chill for 30 minutes, then add rest of ingredients. Chill 2 hours before serving on bed of romaine lettuce leaves. Garnish with tomato wedges or cherry tomatoes cut in half and watercress.
Boil and debone chicken breasts. Place in a large 9 x 13-inch dish. Crush 1/2 package of chips and sprinkle over chicken. In bowl, mix grated cheese, onion, soup and tomatoes. Add garlic powder and pepper. Pour mixture over chicken. Crush remainder of chips and sprinkle on top. Cover and bake 45 minutes at 350°.
Boil first 3 ingredients. Boil 8 minutes, stirring constantly. Add marshmallow whip, chocolate chips, vanilla and nuts. Beat! Beat! Beat! Pour into 9 x 9 x 1 3/4-inch pan. Cut when cool.
Grate cheese; add margarine. Add flour a little at a time to mix; add pepper and water. (If using pastry bag, super shorter.)
Brown beef and onion together. Add rest of ingredients and simmer 2 hours. Do not add salt. (Taco seasoning and Ranch dressing has plenty of salt.) Serve with Fritos and shredded cheese. For variety, add a dollop of sour cream.
Beat shortening, sugar, egg, water and vanilla together until creamy. Sift together flour, salt and soda. Add to creamed mixture. Blend well, then stir	in oats. Drop by spoonful on greased baking sheet. Bake in preheated oven at 350° for 12 to 15 minutes.
Combine ingredients and pour over chicken in a nonmetal dish. Cover and refrigerate overnight, turning occasionally. Barbecue chicken!
Combine cake mix, pudding mix, water, eggs and oil in large mixer bowl. Blend; beat at medium speed for 4 minutes. Stir in coconut and nuts. Pour into greased, floured 11-cup ring mold or 10-inch tube pan. Bake at 325° for 60 minutes. Cool 15 minutes. Remove from pan. Cool on rack.
Mix the mixed vegetables, celery, mayonnaise and grated cheese together. Pour into dish. Combine the melted margarine, cheese and crushed crackers. Sprinkle over the mixed vegetables. Bake at 350° for 30 minutes.
*To coddle eggs: Cook 1 1/2 minutes in barely simmering water.
Lay out prepared pie crust as directed on package, using a deep dish pie pan. Add sugar to eggs and mix well. Add scalded milk, salt and vanilla. Mix well. Pour into pie crust. Sprinkle top with nutmeg. Bake 10 minutes at 450° and then 15 minutes in 400° oven or until center is pretty well set.
Melt German chocolate in boiling water; stir until completely dissolved and smooth. Cream together margarine and shortening. Add sugar gradually. Add egg whites and beat until light and fluffy. Mix in chocolate and vanilla. Sift together flour, salt and baking soda. Add alternately with buttermilk to creamed mixture. Beat until well mixed. Pour into 3 greased and floured pans and bake at 350° for 20 to 25 minutes.
Slice pickles into bowl. Mix in sugar, celery seed and mustard seed. Layer pickles with sugar mixture. Cover and let stand overnight, stirring occasionally.
In large skillet, brown meat. Add seasoning and beans. Allow this mixture to cool slightly, then add cheese. In large bowl, combine lettuce, tomatoes and onions. Add skillet ingredients; mix well. Add dressing and crushed chips, again mixing well. Very good served with garlic bread.
Mix sugar, milk, cocoa and margarine in saucepan. Boil for 1 minute. Remove from heat and add peanut butter, oats, vanilla and nuts, if used. Beat hard. Drop by teaspoons onto wax paper. Let set, then serve. Yields 4 to 5 dozen.
Mix flour, baking powder and salt; set aside. Cream Crisco and sugar. Blend with flour and 3/4 cup milk. Then add eggs, 1/2 cup milk and 1 teaspoon vanilla. Beat two minutes more. Bake at 350° for 35 to 40 minutes.
Mix ingredients in gallon jug. Finish filling with water to make 1 gallon. Pour ginger ale in punch before serving. Better if frozen and then partially thaw before serving.
Mix peanut butter, margarine, vanilla and confectioners sugar together. Shape in balls. Place on cookie sheet lined with wax paper. Refrigerate until firm.
Combine flour, cornmeal and salt in bowl; mix well. Add green pepper, onion, egg and water; mix well. Chill, covered, in refrigerator for 12 hours or longer. Stir in baking powder. Drop by tablespoonfuls into hot oil in skillet. Deep fry until golden brown. Drain on paper towel. Yield: 24 servings.
Blend all ingredients together, except confectioners sugar. Form into small balls and bake on ungreased cookie sheet for 25 to 30 minutes at 300°. Cool slightly and roll in confectioners sugar.
Brown ground beef. Slice potatoes into crock-pot; add drained beans, soup, water and seasoned ground beef. Cook on low for 6 to 8 hours.
Combine cake mix, jello, oil and milk; mix until blended. Add eggs, one at a time, beating well after each. Fold in the berries, coconut and pecans. Pour into three greased 9-inch round baking pans. Bake at 350° for 25 to 30 minutes or until cake tests done; cool in pans for 10 minutes before removing to wire rack.
Cream shortening and sugar. Add eggs, one at a time. Combine flour and baking powder; add alternately with milk to first mixture. Add vanilla. Bake in two 9-inch pans at 325° for 45 minutes.
Boil sugar and water for a few minutes. Add peanuts and cook until dry. Pour onto cookie sheet. Bake at 225° for 30 minutes.
Boil chicken, onion powder, garlic powder, Tony Chacheres and celery tops in water until chicken is done. Remove from water, let cool and cut into bite sized pieces. Reserve the water but remove the celery tops. In a 10-12 quart pot, saute onions, green onions and celery in a small amount of oil until tender.
Melt margarine. Add sugars; mix well. Add eggs and vanilla. Add flour and cocoa. Mix well. Pour into 9 x 13-inch pan. Bake at 350° for 30 minutes.