HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes until done in 350° oven. Cut in half. Scoop out both halves. Reserve the skin. Whip the potatoes in bowl with salt and pepper to taste. When smooth, add sour cream, chives, cheese and butter. Whip until blended. Spoon mixture back into skins. Sprinkle with a little Parmesan cheese. May be held in refrigerator for 24 hours or wrapped for freezing. To serve, bake at 325° for 30 minutes or until golden.
Combine all ingredients. Simmer, covered, 15 to 20 minutes in a large skillet over low flame. Makes about 8 servings.
Cream butter, eggs and sugar together. Sift flour, salt and soda together. Mash very ripe bananas and add to creamed butter, eggs and sugar mixture, then add flour mix, pecans and vanilla. Bake in tube pan, greased with butter. Bake at 325° to 350° until brown, about 1 hour.
Cut Twinkies in half lengthwise and layer cream side up in the bottom of a 9 x 13-inch pan.
Saute onions and celery in oil until tender. Add beets, cabbage, water and seasonings. Simmer until vegies are tender, about 20 minutes. Add tomato sauce and corn syrup. Simmer 5 more minutes. Salt to taste. Add sour cream just before serving. Sprinkle with dill.
Mix all ingredients and pour into unbaked pie shell. Bake at 350° for 45 minutes.
Place peeled potatoes and carrots in kettle of cold water to hold. Cut 8 pieces of aluminum foil 12 x 30 inches and fold each piece in half to measure 12 x 15 inches. Divide beef into 8 equal parts and pat each one flat on each piece of foil. Place one potato (sliced) on top of each hamburger patty. Repeat with carrots and onions. Sprinkle with salt and pepper. Seal each aluminum foil by rolling edges over each other. Put on hot coals and turn every 5 minutes. Cooking time is 15 to 20 minutes. The contents of these packages are hot. Be careful.
Combine mixture, then add vanilla, brandy, apples and nuts. Spread into lightly greased 13 x 9 x 2-inch pan. Bake at 350° for abut 40 minutes. This cake needs no icing and you don't have to use a mixer.
Brown ground beef. Then mix all ingredients and bring to boil. Reduce heat and simmer for 20 minutes. No seasonings needed.
Dissolve jello in 3 cups hot water. Add pineapple and blueberries, juice and all. Pour in a long dish and let congeal.
In 8-quart Dutch oven, prepare ziti according to directions. Drain; set aside. In same Dutch oven, over medium heat, cook ground beef until well browned, about 10 minutes, stirring occasionally. Remove Dutch oven from heat. Stir in Ricotta and next 5 ingredients and half of sauce until well mixed. Add ziti and toss gently to coat well. Spoon into 13 x 9 x 2-inch pan. Pour remaining sauce over ziti and sprinkle with Mozzarella cheese. Bake in 350° oven for 20 minutes until hot and bubbly. Serve with extra sauce if desired.
Combine milk and lemon juice in one dish and dry ingredients and mayonnaise in another. Dip fillets into milk mixture, then press into crumb mixture, coating both sides. Place in shallow pan and bake 10 to 12 minutes in 450° oven.
Grease 13 x 9-inch dish. In large bowl, combine chicken, 1 cup cheese, corn and soup; blend well. Pour into baking dish. Combine flour, cornmeal, baking powder and seasoned salt. Add milk, butter and eggs. Stir until dry ingredients are moist. (Batter may appear slightly lumpy.) Stir in onion, chiles and pimiento. Pour batter over chicken mix. Bake at 350° for 50 to 60 minutes or until golden brown. Sprinkle with remaining cheese; return to oven until cheese has melted. Let stand 10 minutes before serving.
Cook chicken breasts with bay leaf and celery until tender. Cut chicken into bite size pieces. Mix sour cream, soups and salad dressing together.
Mix thoroughly beef, egg, bread crumbs and salt; shape into 50 small 1/2-inch balls. Arrange in a 12 x 8 x 2-inch shallow baking pan. Broil 4 inches from heat until browned; turn once. Pour off fat.
Peel, pit and mash avocados. In a medium size bowl, combine avocado, lemon juice, salt and pepper. In another bowl, combine sour cream, mayonnaise and taco seasoning mix. Spread bean dip on a large shallow serving platter, top with seasoned avocado mixture, layer with sour cream mixture. Sprinkle with chopped onions, tomatoes and olives. Cover with cheddar cheese. Serve chilled or at room temperature.
Layer ham, potatoes, onion, cheese and mushroom soup. Repeat. Add 1/2 cream and 1/2 water. Microwave 6 minutes; stir. Microwave 6 minutes; stir. Microwave 6 minutes; stir. Microwave 6 minutes; stir. Microwave 5 minutes; let stand a few minutes before removing from microwave.
Mix all ingredients, adding enough clam juice to make right consistency for dipping. Yields about 1 cup dip.
Mix Cool Whip, Fluff and creme de menthe well. Add mixture to pie shell and freeze.
Cream sugar, brown sugar, margarine, oil and egg. Sift flour, salt and baking soda; add with butterscotch chips, coconut, nuts and vanilla. Drop on ungreased cookie sheet. Bake at 350° for 8 to 10 minutes.
Cook wild rice according to directions; set aside. Brown sausage; drain, crumble and set aside. Saute green pepper, celery and scallions. Mix rice, sausage and vegetables. Add dry soup mix and chestnuts. Add water. Bake at 350° for 1 1/2 hours.
Cook potatoes approximately 20 minutes, drain and cool slightly. Mash potatoes and add 1/4 cup butter, salt, sugar, spices and egg yolks. Refrigerate to chill thoroughly. Flatten 1/3 cup of mixture into a 3-inch circle. Place a marshmallow in center. Gather potato around marshmallow to enclose, leaving a small hole on top. Set aside and repeat until you have 12 puffs. In a separate bowl, combine crumbs and 1/4 cup melted butter. Roll puffs in buttered crumbs, coating well. Place puffs on a cookie sheet and freeze until solid. Remove from freezer and bake frozen puffs for 20 minutes at 350°.
Heat oven to 425°. With pastry cutter, hands or fork, mix flour, salt and Crisco until crumbly, pea-size clumps. Add water, stirring with fork until ball forms and pulls away from sides of bowl. Flour surface and rolling pin. Roll out dough to 1/8-inch thickness. Spread with soft butter. Sprinkle with sugar and cinnamon. Starting at one side, roll crust into a log (jelly roll style) with filling inside. Using table knife, cut into 1-inch pieces. Place cut side down in ungreased 9-inch glass pie plate. Sides of cookies can touch. Bake for 15 minutes or until slightly brown on top. Cool in pan for 10 minutes.
Spread cream cheese on tortillas. Sprinkle on any or all of the ingredients listed. Roll and chill 2 hours. Slice 1/2-inch slices. Put toothpick through to hold in place.
Blend oleo, cheese and salt. Blend in flour. Chill 4 hours or overnight. Divide dough into 3 parts. Roll out as for pie crust and cut into pie shape wedges. Roll up wide to narrow edge. Bake 30 to 40 minutes. Frost. Can sprinkle sugar and cinnamon over dough before rolling up.
Beat margarine and sugars together until creamy; add eggs and peanut butter. Beat well. Sift together flour, baking soda and salt; add to creamed mixture, mixing well. Stir in Quaker oats. Shape dough into 1-inch balls. Place on ungreased cookie sheet; with the back of a fork, press to make crisscrosses on each (if dough sticks to fork, occasionally dip fork in flour). Bake in preheated oven at 350° for 8 to 10 minutes. Makes 6 dozen.
Mix together and cream with mixer. (Double to frost most cakes.) Add a little more water if you need to.
Seed and chop green pepper; chop onion. Peel and chop tomato. Mix pepper, mustard and paprika with corn syrup, Worcestershire sauce and bacon fat or margarine. Combine all ingredients with beans and spoon into a buttered 1 1/2 to 2-quart casserole and bake at 325° for 45 minutes to 1 hour. Makes about 6 servings.
Rinse okra. Remove caps, cut pods into 1/2-inch slices. Toss with cornmeal. Heat shortening in heavy skillet or electric skillet. Fry single layer of okra about 8 or 10 minutes until golden brown on all sides. Do not overcook, or okra will be too soft. Turn carefully. Remove and drain on paper towels. Sprinkle with salt and pepper. Serve immediately.
Cream oleo and granulated sugar, add oil and powdered sugar. Add eggs, dry ingredients and vanilla. Chill well. Make small balls of dough and roll ball in sugar. Press down on cookie sheet with glass tumbler dipped in sugar. Bake at 375 degrees for 10 to 12 minutes.
Grease 13 x 9-inch pan well. Spread coconut and pecans over bottom of pan. Mix cake mix as directed on box. Spread on top of previous mixture. Mix powdered sugar and cream cheese. Add oleo and spoon on top of cake. Bake at 350° until cake pulls away from cake pan, approximately 45 minutes. Cool 10 minutes and turn onto serving tray. Cool and serve.
Mix butter with flour and press into a 9 x 13-inch pan. Mix cream cheese, sugar, and Cool Whip and spread on cooled crust. Beat pistachio pudding and water until firm. Spread on top of Cool Whip mixture. Chill until served.
Combine soup mix and rice in a 1 3/4-quart shallow casserole dish; add boiling water, stirring until soup mix is dissolved. Set aside. Combine sausage, celery, green pepper and onion in large skillet; cook until sausage is browned, stirring to crumble. Drain well. Add meat mixture, pimento and water chestnuts to soup mixture; stir well. Cover and bake at 350° for 30 minutes. Yield: 6 to 8 servings.
Combine salad dressing mix, sour cream and mayonnaise. Set aside. Place half of crumbled cornbread in the bottom of a large serving bowl (I use a 20-cup trifle bowl). Top with half of beans.
Combine sugar and water. Boil 3 minutes. Remove from heat and add fruit and juices and mashed bananas. Pour in ice trays and freeze into cubes. (May be frozen in other containers.) When ready to serve, pour cold beverage over frozen cubes a few minutes before serving. Use 3 or 4 cubes to the glass.
Saute onion and green pepper in olive oil until soft. Add ground turkey and season with salt, pepper, 1 tablespoon of cumin and chili powder. Crumble turkey as it cools. In a crock-pot, put tomatoes, beans, 2 tablespoons cumin, chili powder, salt and pepper to taste. Add a dash of hot pepper sauce or more if you want it spicier. Add turkey mixture to tomato mixture (drain fat if there is a lot of liquid). Cook on high anywhere from 6 to 8 hours, depending on how tender you want the meat.
Cream butter and sugar. Add yolks, one at a time, and beat well. Mix flour, baking powder and crackers (ground fine). Add it with milk to first mixture. Add vanilla. Fold in stiffly beaten egg whites. Bake in 2 layers in 350° oven. Put in custard filling with 1/2 cup chopped walnuts, lemon rind and juice of lemon. Frost with a butter frosting.
Lightly brown, in a saucepan, onion in butter or margarine. Stir in tomato soup, water and 3/4 cup Cheddar cheese. Heat until cheese melts. Blend with cooked macaroni; pour into a buttered 1 1/2-quart casserole. Sprinkle 1/4 cup Cheddar cheese and buttered bread crumbs on top. Bake at 350° about 30 minutes or until nicely browned and bubbling. Makes 4 servings.
Heat oil and brown meat. Add ingredients, except cheese, and cook over low heat, stirring occasionally, about 25 minutes. Remove lid from pan and cook 10 to 15 minutes. If Parmesan cheese is used, pour into serving dish and sprinkle with cheese. If Cheddar cheese is used, fold carefully into the mixture and serve.
Grease bottom and sides of an 8-inch spring-form pan; place on a baking sheet. In a large mixing bowl, stir together flour, pudding mix and baking powder; add the 1/2 cup milk, margarine or butter and egg. Beat with an electric mixer on medium speed for 2 minutes. Pour batter into the prepared pan. Slice the 2 bananas; arrange slices atop batter. Set aside.
Heat oil in deep fryer to 370°. Combine pancake mix and milk in shallow dish. Season with garlic powder, salt and pepper. Dip chicken pieces in batter, coat well. Fry in batches until golden, about 1 minute. Drain on paper towels. Serve with hot mustard or sweet and sour sauce. Great as an appetizer.
Remove small wing tips and discard. Cut remaining wings in two pieces. Place in baking dish. Combine remaining ingredients. Pour over wings. Bake at 350° for one hour or longer if a thicker sauce is preferred. Serves 12.
Mix butter, flour, 3/4 cup sugar and 2 egg yolks. Add milk. Add lemon juice. Stir well.
Bake as directed (use layers). Spread 1/2 pineapple on first layer. Mix pudding, cream cheese with milk; mix until thickened. Spread 1/2 pudding mixture over top of pineapple. Position 2nd layer of cake on top. Cover with rest of pineapple, then rest of pudding mixture. Frost whole cake with Cool Whip.
Let chicken soak in dressing overnight. Preheat oven to 350° and put chicken on a cookie sheet. Bake for 1 1/2 hours. It's ready to serve with your meal.
Sprinkle apple cubes with sugar, lemon juice and salt. Add celery, grapes and nuts. Fold mayonnaise into whipped cream. Gently fold into apple mixture. Chill and serve in lettuce-lined bowls.
Melt butter in a dish. Put in drained fruit. Cover with 1 cup sugar, then cover with batter made of 3/4 cup sugar, flour and milk. Mix well and pour over fruit. (Makes a thin batter.) Bake 1 hour at 350°.
Wipe brisket with wet cloth. Place in a heavy pot with a tight-fitting lid. Pour onion soup on brisket. Mix other ingredients together and pour over brisket. Cook, covered, in oven at 350° for 1 hour for each pound of brisket.
Mix all ingredients except butter, vanilla and coconut. Cook over medium heat, stirring constantly until mixture thickens. (Alternate method: Microwave for 6 minutes, stirring every 2 minutes.) Remove from heat and add butter, vanilla and coconut. Pour mixture into cooled pie shell. Top with your favorite topping.
Combine all dry ingredients. Blend in remaining ingredients. Drop by tablespoons into hot oil at 375°.
Mix chicken and tomato sauce in 4-quart Dutch oven. Cover and simmer 5 minutes. Stir in beans and corn. Heat to boiling. Reduce heat to low.
Prepare strawberry pudding with milk as directed on the box. Beat the egg whites until stiff and lightly fold into pudding mix. Pile into tall glasses in alternate layers with the strawberry pie filing and allow to chill.
Preheat oven to 425°. Grease 12 muffin pan cups with nonstick cooking spray. In large bowl, sift flour, baking powder, salt and sweetener. In small bowl, beat egg, milk and margarine with fork or whisk. Add egg mixture and blueberries to flour mixture. Stir just until flour is moistened. Spoon batter in cups. Bake 15 to 20 minutes or until toothpick is clean. One muffin = 1/2 bread and 1/2 fat. Calories - 117; 2 gm fat.
Cream Crisco and egg. Add vanilla. Add rest of ingredients and stir in well. Mix in 1/2 cup nuts if desired. Roll into small balls. Put on cookie sheet that is greased and press with a fork in crisscross fashion. Bake at 375° for 10 to 15 minutes.
Put in a 9 x 13-inch dish and layer in the following order. Cover and leave overnight in refrigerator. Do not stir or mix. Lettuce, green pepper, celery, peas (break up frozen ice and peas), onion, add sugar to mayonnaise and frost salad like cake, grated cheese, bacon.
Heat oil in pan over medium heat. When hot, add cut potatoes, carrots and smoked sausage and onion. Cook until carrots, onions and potatoes are tender, then add kraut. Simmer a few minutes until kraut is warm and flavors have blended.
Melt margarine and add to sugar. Stir in remaining ingredients. Pour into 2 unbaked pie shells. Bake 45 minutes at 350°.
Combine butter, sugar and 1 cup nuts. Boil mixture until it turns light brown and has dark brown streaks, stirring constantly. Pour onto cookie sheet and spread evenly. Place chocolate bars on top and spread. Sprinkle remaining nuts on top.
Mix flour with baking powder and salt. Beat butter in mixer bowl until smooth. Beat in sugars, vanilla, water and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased cookie sheets. Bake at 375° for 8 to 10 minutes or until golden brown. Makes about 8 dozen.
Cream the butter and sugar. Beat in eggs one at a time. Dissolve soda in buttermilk. Add sifted flour in about 3 parts to the butter mixture, alternating with the buttermilk. Beat until smooth after each addition. Add orange rind, dates and pecans that have been floured. Bake in tube pan 1 1/2 hours at 350°.
Combine chicken and almonds. Set aside. In a large saucepan, combine the next 7 ingredients. Bring to a boil. Add flour all at once, stirring until a smooth ball forms. Remove from heat. Let set 5 minutes. Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almonds. Drop by heaping teaspoonfuls onto greased baking sheets. Bake at 450° for 12 to 14 minutes or until golden brown. Serve warm. Yield: about 6 dozen.
Blend together. Refrigerate until ready to serve. Arrange fresh fruit on plate and serve with dip.
Heat oven to 425°. In saucepan, melt butter. Blend in flour, onions, salt and pepper. Cook until mixture is bubbly. Stir in chicken broth and milk. Heat to boiling and boil for 1 minute. Stir in chicken, peas, carrots and potatoes; set aside.
Cook peppers in boiling water about 5 minutes; drain well. Saute onion in butter until tender. Add meat and saute until brown. Add remaining ingredients.
Put eggs and sugar in a 2-quart pitcher or mixing bowl and beat lightly with rotary beater. Blend in milk and oil. Add flour. Blend together and beat until batter is nearly smooth. Do not overbeat; small lumps will break up when fried. Pour batter on hot griddle or frying pan (about 500°). Turn when bubbles rise to surface in center. Serve with favorite syrup or fruit.
Place into baking dish in the order listed, pouring the melted margarine over the top and bake at 325° for 40 minutes.
Preheat oven to 350°. In a medium bowl, combine dry muffin mix, 1/4 cup sugar and 1/2 teaspoon cinnamon. Cut in butter, then stir in nuts. In a 13 x 9-inch pan, combine pie filling, 1/2 cup sugar, 1 teaspoon cinnamon, the almond extract and the drained blueberries. Spoon the crumb topping over the peaches. Bake at 350° for 35 to 40 minutes, until topping is golden brown. Serve with ice cream, if desired. Makes 12 to 15 servings.
Chill milk in ice cube tray until almost frozen at edges. Put ice cold milk into cold small bowl of electric mixer. Chill the beaters of mixer and whip the milk until fluffy (high speed). Add sugar and Kool-Aid. Whip until stiff. Freeze in 1-quart ice cube tray until firm, 3 to 4 hours. Kids really like this. Makes 8 (1/2-cup) servings.
Cook eggplant until mushy and drain. Add all ingredients except 1/2 cup of cheese and 1/2 cup of cracker crumbs and small amount of melted margarine. Mix well, pour into baking dish. Sprinkle with reserved cheese, crumbs and margarine. Bake at 350° for 25 to 30 minutes. Yields 6 to 8 servings.
Add potatoes and onions to the boiling water. Cover and cook for 15 to 20 minutes or until potatoes are tender. Mash potatoes slightly with a fork to thicken the soup a little, if desired. Add milk, margarine and seasonings. Heat. Makes 4 servings.
Combine all ingredients in a wide mouth jar or small bowl. Mix vigorously with a fork or wire whisk until yogurt, ketchup and honey are well blended. Chill. Keep covered in refrigerator for storing.
In large bowl, combine butter, sugar and flour. Beat eggs; pour into sugar and butter mixture. Add milk and vanilla. Mix well. Pour into an unbaked pie shell (9-inch). Bake until done at 350°.
Melt butter and cheese. Drain crab meat. Put crab meat in saucepan and season with garlic salt. Spread on English muffins and add garlic, parsley, salt and paprika. Broil until brown. Cut with pizza cutter in quarters.
Mix ingredients together. Beat well. Pour into 3 oiled and floured 9-inch pans and bake at 325° for 20 to 25 minutes. Cool thoroughly before frosting.
Combine first 6 ingredients in jar and shake to mix. In skillet melt margarine and add onion. Cook until onion is transparent. Add ground meat and cook until meat is browned. Add salt and pepper to taste. Add sauce and continue cooking slowly for 15 minutes, uncovered. Spoon meat and sauce onto warm buns.
Heat oven to 350°. Combine first 2 ingredients; mix until crumbly. Reserve 2/3 cup for topping. Add brown sugar and cinnamon to reserved topping mix. Mix well. Set aside. Press remaining mixture onto bottom of ungreased 13 x 9-inch pan. Arrange apple slices over base.
In bowl, beat eggs. Add milk, saltines, onion, salt, sage and pepper. Add beef and mix well. Shape into 8-1/2 x 4-1/2 inch loaf in an ungreased shallow baking pan. Combine remaining ingredients; spread 3/4 cup over meat loaf. Bake at 350° for 60 - 65 minutes or until no pink remains. Drain. Let stand 10 minutes before slicing. Serve with remaining sauce. Serves 6 - 8.
Melt butter in large soup pot. Add onion and celery. Saute until tender. Add flour, mix well. Cook about 3 minutes. Add water or stock, other vegetables and ham. Season with salt and pepper. Bring to a boil. Reduce heat to a simmer. Stir occasionally, about 30 minutes or until vegetables are done.
Dissolve gelatin in 1/4 cup water. Bring soup to boil. Add gelatin and cream cheese to hot soup. Cook over medium heat until mixture is smooth. Allow mixture to cool to lukewarm. Add mayo, celery, onion and seasonings. Let stand in refrigerator for 5 to 10 minutes until thick. Add broken shrimp and place in well oiled mold until firm. Serve with crackers.
Saute hamburg and onion. Add garlic salt and oregano to taste. Add mushrooms when meat is done. Add water, if more liquid is needed. Thicken with flour and water, if needed. Add a few drops of Gravy Master to darken. Simmer 5 minutes. Salt and pepper to taste. Serve on buns or toast.
In 9x13 pan or glass dish, cover bottom with wafer crumbs. Beat egg whites until stiff, then add sugar and cream cheese. Mix until smooth. Pour onto crust. Add layer of bananas. Add layer of pineapple. Next add layer of cherries or strawberries.	Top with Cool Whip. Sprinkle with nuts if desired. Refrigerate until ready to serve. Scoop out with spatula for best results. Serves 12-15.
Cream the fat; add the sugar, well beaten egg and vanilla. Sift the dry ingredients together and add alternately with the milk to the first mixture.
Mix together. Put in 8 x 11-inch greased, floured pan. Sprinkle top with cinnamon and sugar. Bake in a 425° oven for 20 minutes.
In a large saucepan, combine apple juice, cranberry juice cocktail, honey, lemon juice, lemon peel, allspice and cinnamon stick. Bring to a boil, reduce heat and simmer 10 minutes. Remove and discard lemon peel, allspice and cinnamon. Let cool slightly. Carefully pour into a heat-proof punch bowl or slow cooker. Garnish with slices of star fruit.
In bowl, cream shortening, oleo, vanilla and both sugars together. In bowl, blend dry ingredients, then fold in creamed mixture. Fold in Rice Krispies, coconut, chocolate chips and pecans. Roll into 1 1/2-inch balls. Press with fork. Bake on greased cookie sheet at 350° for 10 to 12 minutes.
Thaw bread. Cut on floured board into 12 slices. Dip floured slices in melted butter, then sugar/cinnamon mixture. Place in buttered loaf pan to rise. Bake at 375° for 1/2 hour.
Cut bacon in pieces. Brown and add all other ingredients (including the bacon drippings), except beans. Simmer 20 minutes. Add all the beans, including their juices. Mix together in a 4-quart baking dish and bake 1 hour at 350°. Slice of smoked kielbasa may be added in the mixture. Serves 10 to 12 generously!
Combine all ingredients except butter. Spoon into a 2-quart baking dish. Pour butter over the top and bake at 400° for 25 minutes or until lightly browned on top.
Rinse peas in hot water; drain. Combine vegetables, nuts and bacon with sour cream.
Slice wieners in bite size pieces. Melt butter with seasoning in pan. Add franks and brown. Spear with toothpick.
Prepare macaroni. Drain. Brown ground beef. Drain. Combine remaining ingredients except onions. Pour half of mixture into a 2-quart casserole. Add 1/2 of French fried onions on top. Pour remaining mixture over onions. Cover. Bake at 325° for 45 to 60 minutes.
Break the cake into bite-size pieces. Divide in half. Put half of the cake in a 13 x 9-inch Pyrex dish.