HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook potatoes, onions and salt in water until tender. Add pepper, butter and milk; bring to a boil. Serve hot.
Line crumbled Oreos on the bottom of 9 x 13-inch pan. Slice vanilla ice cream and place on top of crumbled Oreos. (Put in freezer while mixing the following.) Put 4 ounces chocolate squares, evaporated milk, butter and sugar in saucepan. Boil for 4 minutes. Remove from heat, add vanilla and let cool. Pour over ice cream and freeze before serving. Take out of freezer a few minutes before serving.
Cook squash with onion (use 2 cups cooked squash). Mix with cream of celery soup and sour cream. Mix package of Pepperidge	Farm stuffing	mix with 1 stick melted butter. Layer squash, dressing mix, squash and dressing mix on top. Bake at 350° for 25 or 30 minutes.
Coat tomato slices with flour, dip into egg seasoned with salt and pepper, then into bread crumbs, brown on both sides in lightly oiled skillet over medium heat. Sprinkle with Parmesan cheese and serve hot.
Spread mixture on muffin halves and freeze 15 to 20 minutes. Cut into fourths and bag them to freeze. Bake at 350° to 400° on cookie sheet for 10 to 15 minutes, or until golden brown.
Separate and unroll breadsticks. Place 3 pepperoni slices in a single layer over 1/2 of each breadstick. Fold remaining half of breadstick over top. Seal and twist into a figure 8. Place on ungreased cookie sheet. Combine cheese, Italian seasoning and garlic powder. Sprinkle evenly over each breadstick. Bake at 350° for 15 to 20 minutes or golden brown. Serve with salsa, dip, pizza sauce or just plain.
Melt margarine and peanut butter. Add sugar and cinnamon. Pour over cereal and mix. Bake in two 9 x 13-inch pans at 250° to 300° for about 35 to 40 minutes (stir 3 to 4 times).
In a 12-inch skillet over medium heat, in hot butter, cook next 4 ingredients until vegetables are tender. Remove from heat. Meanwhile, cut Italian bread in half crosswise. Hollow out each half, leaving a 1/4-inch shell. Crumble bread in large bowl. Beat cream cheese until smooth; stir in pimentos, red pepper, cabbage mixture and bread crumbs. Pack mixture into hollowed out crust. Wrap tightly with plastic wrap and refrigerate until mixture is firm, at least 4 hours.
Butter an angel food cake pan. Pop popcorn and sift to get rid of unpopped corn. Melt margarine and marshmallows; remove from heat and add peanuts and a cup of gumdrops. Stir with large spoon and pour over popcorn until popcorn is covered. Wet hands with cold water and pack well into angel food cake pan until firm. Let stand in pan for 3 hours, then take out and wrap in wax paper or store in cake container.
Use fresh peppers from garden. Use some that have turned red for color contrast. Dice leftover boiled potatoes. Brown hamburger; drain. Saute onion, green pepper and hot pepper. Add potatoes and brown. Return hamburger and brown a little more, stirring all together constantly. Whisk eggs. Pour over top of meat mixture. Brown until egg is cooked.
In shallow dish, combine all ingredients and marinate overnight turning occasionally. Pour off marinade and reserve for basting. Arrange chicken in pan and bake in a 400° oven for 30 minutes or until done. Baste with marinade every 10 minutes.
In large mixing bowl, sift sugar and flour with baking soda, cinnamon and salt. Make a well in the center. Add eggs, oil, nuts, vanilla, pineapple and mashed bananas. Stir together (do not beat).
Pour crushed pineapple with juice into a greased 9 x 13-inch pan. Cover with coconut and pecans. Spread dry cake mix over the mixture. Place squares of margarine over entire top of cake. Bake at 350° for 25 minutes or until brown. Serve with ice cream or Cool Whip. Makes 12 to 15 servings.
Mix first 5 ingredients and let stand for three hours. Drain and squeeze vegetables dry and add to liquid. Simmer 20 minutes. Pack and seal in hot jars.
Cook chicken breasts; cut meat from bones in chunks. Reserve broth. Mix cream of chicken soup with enough broth to make creamy; add the chicken chunks and a few good dashes of parsley flakes. Cook the noodles in the remaining chicken broth plus water until done. Mix noodles with the chicken soup sauce. Add salt to taste. Bake for 30 minutes at 300°.
Mix and pour into greased rectangular baking pan. Bake for 10 to 15 minutes at 350°.
Combine all ingredients except green onions and butter. Place in casserole. Top with onions and butter. Bake 30 minutes at 350°. Sprinkle with paprika.
Melt butter and mix in bread crumbs and moisten crumbs with a little of the chicken broth. Put half of the crumbs in a 9 x 13-inch pan. Put cooked chicken in pan on top of crumbs. In a bowl, mix sour cream, soup and chicken broth together. Put on top of chicken. Put rest of moistened bread crumbs on top. Bake at 350° for 30 minutes.
Put pie filling in baking plate and top with cake mix. Top with melted margarine and bake at 350° for 35 to 40 minutes. Serve with Cool Whip on top if desired.
Use heavy saucepan. When the 3 cups milk have reached the scalding point, remove from heat and stir in sugar and 4 well beaten eggs; then the whipping cream. Return to heat and cook, stirring constantly, until the mixture coats a wooden spoon.
At least 1/2 hour before using, drain oysters. Dredge with corn meal, salt and pepper. In large skillet, pour 3 inches of oil. Heat to 390°. Gently lower oysters and deep fry until golden. Drain on absorbent paper and keep warm.
Cream sugar, salt, shortening and eggs. Add cold and hot water, 2 cups flour and yeast mixture. Beat well. Gradually add remaining flour; mix well. Cover and refrigerate. Use as needed. Shape and let rise for about 1 hour. Bake at 400° until brown. This mixture will keep up to 2 weeks stored in refrigerator.
Boil eggs; peel and chop. Prepare macaroni according to instructions. Drain, rinse and drain again.
Soak gelatin in water; heat pineapple and dissolve gelatin; cool. Add cranberries, lemon juice, celery and nuts. Chill until set.
Sift together flour, soda, salt and cinnamon into a large bowl. In another bowl, beat eggs; add sugar, oil and vanilla. Make a well in the flour mixture. Pour in oil and eggs. Stir until all is moistened. Fold in carrots, dates, walnuts, coconut and apple. Don't overmix.
Stir ingredients together and cook without stirring to the hard-crack stage (dropped from a spoon into ice cold water and breaks between fingers when cool). Turn into a large buttered baking sheet, making a thin layer. When partly cooled, mark in squares or when cold, break in pieces with handle of knife.
Cook veal with parsley, carrot and bay leaf for approximately 1 hour in enough water to cover veal. Add more water if needed. Drain and reserve stock. Put salt pork in cold water and heat to boil without lid. Boil 2 minutes to get rid of excess salt. Cut in small pieces and saute in olive oil. Add green onion, Prosciutto, artichoke hearts and cooked veal and saute until green onions are limp and cooked, about 3 minutes. Add tomato paste, sherry and veal stock and mix well. Simmer 7 minutes.
Pour milk into medium bowl. Add pudding mix; beat with wire whisk or mixer for 1 to 2 minutes. Spoon pudding evenly into 4 dessert dishes. Refrigerate until ready to serve. Halve and split bananas just before serving. Place 2 pieces in each dish. Top each serving with 2 tablespoons whipped topping. Sprinkle with nuts.
Preheat oven to 425°. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350° and bake an additional 45 minutes or until knife inserted near center of pie comes out clean. Cool; garnish, if desired, with whipped topping.
Cut the first 2 ingredients together. Sprinkle 2 tablespoons water over mixture. Roll into ball; divide in half. On ungreased baking sheet, pat each half into a 12 x 3-inch strip. Strips should be 3 inches apart. Heat to a rolling boil the oleo and 1 cup water. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until the mixture forms a ball. Beat in 3 eggs all at once until smooth and glossy. Divide in half; spread evenly over strips to edges. Bake 60 minutes until brown. Cool.
Peel, then grate potatoes and onion. Add salt, pepper, beaten eggs and flour. This will make a very loose batter. In a cast-iron skillet, heat enough Crisco to just reach the top of pancake. Ladle a large spoonful of batter onto hot shortening and cook on one side of pancake until brown and crisp. Turn pancake over and brown on other side likewise. Remove from fat. Serve with sour cream and applesauce.
Combine mayonnaise and ketchup; mix well. Add rest of ingredients and blend thoroughly. Pour into a glass covered jar and refrigerate.
Using a knife, mix sugar and Karo syrup in medium size bowl. Cook on High power for 4 minutes. Stir in peanuts and butter. Cook on High power for 4 more minutes. While stirring, add soda and vanilla. Spread on a lightly buttered cookie sheet. Candy will begin to harden almost immediately, so you must work quickly.
In the top of a double boiler, combine rice and 2 cups milk. Cook, stirring occasionally, over boiling water until rice is tender and most of the water has evaporated, about 45 minutes. Stir in butter. Beat eggs; blend in sugar, vanilla, salt and the remaining milk. Stir into the hot rice mixture. Pour into a lightly greased 2-quart casserole and top with nutmeg. Bake at 350° for 50 minutes or until firm. Yield: 6 to 8 servings.
Make 1-inch sausage balls; brown and drain. Mix other ingredients for marinade. Place sausage balls in marinade and refrigerate until needed. Good cold or at room temperature. Cook in small amount of oil until done.
Grease	pan. Put nuts and coconut in bottom of pan. Mix cake according to directions. Pour cake batter over mixture in	pan. Beat the cream cheese with one stick butter. Add the confectioners sugar. Add the egg; mix well and pour over cake. Bake for 40 minutes in 350° oven.
Melt margarine and let cool. Beat eggs, add sugar and beat well. Add rest of ingredients. Add margarine last. Mix well. Bake at 325° for 40 minutes.
Drain tuna and break into bite-size pieces. Mix mushroom soup, water and soy sauce. Combine tuna, mushroom soup mixture, cashew nuts, mushrooms, onion, celery and 1 cup of the noodles. Pour into a 1-quart casserole. Cover and refrigerate. About 55 minutes before serving time, heat oven to 375°. Sprinkle remaining 1 cup noodles over casserole and bake, uncovered, for 40 minutes. Serves 4.
Brown beef and drain. Add pizza sauce. Layer: macaroni, cheese, peppers, onion, olives, mushrooms, pepperoni and more cheese. Repeat layers. Bake in preheated oven about 10 minutes or until cheese melts. Serves 6.
Mix all together and make rolls. Place in greased pan and let rise to desired size (30 to 40 minutes). Bake at 450° until brown.
Combine all ingredients. Beat 3 to 4 minutes until batter is smooth and fluffy. Put in a greased and floured 9 x 13-inch pan or Bundt cake pan. Bake at 350° for 40 to 60 minutes until cake pulls away from edge of pan.
Wash pork and vegetables first. Cook pork chops in pan on medium heat until nicely brown on both sides. Gently place pork in ungreased rectangular baking dish (13 x 9 x 2-inch). Sprinkle chops with salt and pepper. Arrange onion rings, squash rings and neatly sliced apple rings on pork chops. Place potatoes around sides of dish.
Measure and whisk all ingredients into a bowl. Cover tightly and store until needed. Spoon 3 or 4 rounded tablespoonfuls into cup. Add boiling water. Stir.
Cook chicken, strain and save to make 6 cups. Add 3 bouillon cubes or more to the boiling broth. Saute onions (chopped) in oil and add to broth. Add salt, garlic powder and cooked, chopped broccoli to broth. Add water to cornstarch and stir into broth. Simmer, then add milk and cubed Velveeta. Next, add cut up chicken.
Mix all together with electric beater. Pour into pie crust and refrigerate. Poke air holes with toothpicks.
Heat tomato soup. Add dissolved gelatin. Let cool. Add all other ingredients. Mix very well until completely blended. Pour into 2-quart mold and chill. Serve with crackers for appetizer. May also be used on lettuce leaf for salad.
In a large bowl put all except meat and cornflakes. Mix well. Add meat and mix. Add cornflakes and mix until loaf hold its shape. Bake at 400° for 15 minutes. Reduce to 350° for 45 minutes. Put lid on when top is brown.
First, press tofu by cutting to 1/2-inch slices and firmly patting out excess water with an absorbent towel. Cut into small cubes. Spray Pam on nonstick skillet or wok. Add tofu; saute on high heat for 5 minutes, turning with spatula. Reduce heat to medium. Add turmeric; stir until tofu is yellow all over. Add the other seasonings, stirring well between each addition. Increase heat. Add soy sauce, stirring constantly. Finally, add nutritional yeast or Parmesan cheese; mix well, sauteing until golden brown or until cheese melts. Good hot or cold. Serves 4 to 8.
Slice carrots in rounds the thickness of a penny. Cook just until tender in salted water. Drain. Arrange carrots, pepper and onions in layers in a bowl. Heat vinegar and sugar with tomato soup, oil, mustard, Worcestershire sauce and salt just until sugar melts. Pour over vegetables and marinate 1 hour, then refrigerate. This will keep for several days in the refrigerator. The longer it marinates, the better.
Sprinkle salt over above ingredients, then pour ice water over and let stand 1 hour. Drain and rinse. Make the following dressing and pour hot over vegetables. Boil 1 c. sugar, 1/2 c. vinegar and 1/2 c. water. Keep in refrigerator until ready to use. Will keep several days.
Cook rice. Drain and rinse peas. Slice scallions. In large frying pan, cook bacon until crisp. Drain and crumble bacon. Pour off all but 2 tablespoons fat. Put the rice, peas, scallions, salt and pepper into pan and heat through, 3 to 5 minutes. Stir in bacon and serve.
Combine sugar, margarine and evaporated milk in heavy gauged 2 1/2 to 3-quart saucepan. Bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy reaches 234°, stirring constantly to prevent scorching. Remove from heat; stir in chocolate morsels until melted. Add Marshmallow Creme, nuts and vanilla. Beat until well blended; pour into greased 13 x 9-inch baking pan. Top with nuts; cool at room temperature. Cut into squares. Makes 3 pounds.
Bring to a boil the water and tea bags. Turn off fire. Remove tea bags. Add sugar, ground cloves and cinnamon. Also add pineapple juice, frozen orange juice and frozen lemonade. Return to heat and bring to a boil. Now, it's ready!
Spread chicken breasts flat. Fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks.
Sift flour and salt into bowl. Pour oil and milk into same measuring cup; do not stir. Dump into flour mixture. Stir lightly with fork. Divide dough and roll out between 2 pieces of waxed paper. Remove top paper and invert crust into pan. Peel off remaining piece of paper. Repeat with top crust.
Combine the milk, yeast and sugar in a large bowl. Set aside in a warm place until rises to the top. Stir. Add salt, oil, beaten eggs and flour to make a soft dough. Stir until fairly smooth on top and set aside for 10 minutes. Cover and let rise for 30 minutes or until more than double in size. Cut out dough the size of a small egg with a tablespoon. Shape into small balls and place on a well-greased baking sheet 1 inch apart. Brush with melted shortening and let rise in a warm place away from draft for 15 minutes. Make a well in the center of each ball of dough and fill with a cooled fruit mixture. Let rise again for 25 minutes. Bake in a preheated oven at 375° for 15 minutes or until a golden brown.
Cream the butter, shortening and sugar. Add eggs, one at a time. Beat well. Add milk and vanilla. Gradually add dry ingredients. Bake in greased pan 1 hour and 20 minutes at 325°.
Make wafers into crumbs. Mix crumbs with 1/2 stick butter. Press into 9 x 13-inch pan. Beat 1 stick butter with sugar until light and fluffy. Add eggs and beat again. Spread over crumbs. Place strawberries over this mixture. Spread whipped cream over berries. Sprinkle additional crumbs over this. Refrigerate 24 hours. Slice and serve. Serves 12.
In a large mixing bowl, mash yams. Add next 5 ingredients. Beat in milk and eggs. Whip well with mixer. Turn into a greased 3-quart casserole. Combine next 3 ingredients and mix until crumbly. Mix in walnuts and cinnamon. Sprinkle over top of yams mixture. Dot with butter. Bake at 375° for 35 to 40 minutes.
Combine apples and sugar. Let stand. Beat eggs; add oil and vanilla. Mix flour, soda, cinnamon and salt. Stir alternately with apple mixture. Add nuts. Pour into a 9 x 13 x 2-inch greased and floured cake pan. Bake at 350° for 45 to 50 minutes or until done.
Cook first 5 ingredients until thick and cool. Note: Save juice off sliced pineapple and use for your 1 cup pineapple juice. Add pineapple to cooked mixture and top with grated cheese.
Pick out rocks and bad beans, soak overnight in water. Drain, rinse, add water to cover, add onion and bay leaves, cook until tender. In skillet, brown bulk sausage and break apart; add beans. In skillet, place thinly sliced smoked sausage and simmer to remove grease, add to beans. Take cup of beans and mash, return to beans and stir. (This will thicken mixture.) Add salt to taste. Pour over cooked rice.
Sift 1 1/2 cups flour with other dry ingredients three times. Dust raisins and nuts with other 1/2 cup flour. Cream butter and sugar. Add potatoes and then egg yolks. Add flour mixture and 1/2 cup milk. Stir in nuts and raisins. Fold in beaten egg whites. Bake in a 350° oven for 50 to 60 minutes.
In small bowl, stir together corn syrup, water, soy sauce, sherry, cornstarch, garlic and ginger. In a large skillet or wok, heat corn oil over medium-high heat. Add chicken; cook.
Use double boiler or microwave; melt both chocolate and butter. With electric mixer or wire whisk, whip cream in a chilled mixing bowl (non-metal) until cream starts to become fluffy. Add cocoa, Splenda and vanilla to cream. Continue to whip until cream forms soft peaks. Gently fold into the melted chocolate. Spoon into individual parfait glasses. Chill one hour.
Heat oven to 350°. Cream the sugar, shortening and eggs thoroughly together. Stir in buttermilk, mashed bananas and flour, then stir in soda and fold in chopped nuts. If using plain flour, use 2 teaspoons soda and 1/2 teaspoon salt. Bake in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan for 50 to 60 minutes. Yields 1 loaf.
Bring first 4 ingredients to boil. Whisk in egg yolks and cook until thick at low temperature. Stir in cream. Steam asparagus. Serve with sauce over top.
Simmer clams in lemon juice. Drain but reserve liquid. Blend onions, pepper, parsley and enough of the reserved liquid to make a spread. Add this to the clams with butter and pepper. Add bread crumbs and cheese and pour into two pie pans. Cover with Parmesan cheese or add more sliced cheese, if you wish. Bake at 325° for 20 minutes.
Mix together dressing, oil and garlic powder in large bowl. Add pretzels and toss to coat. Put on baking sheet and bake 10 minutes at 350°. Remove from oven; return pretzels to bowl. Toss again and put back in oven for 10 minutes more.
Mix together in saucepan: water, vinegar, sugar and eggs. Cook until thick. Add butter and cool.
Whip eggs. Add sugar, baking soda, margarine, flour, salt and rest of ingredients. Drop by teaspoon onto cookie sheet. Bake at 350°.
In a large bowl, mix butter, peanut butter and flavoring. Add sugar, a little at a time, mixing well after each addition. Roll into 3/4-inch balls and place on waxed paper on a cookie sheet. If mixture sticks to your hands, add a little more sugar. Don't make it too dry. Put balls in the freezer until very well chilled. Melt wafers over hot water in double boiler. Stirk toothpick in center of almost frozen or frozen balls. Dip in chocolate; cover all but the top. Let drip. Place back on waxed paper. Remove toothpick. Repeat until all balls are dipped. When buckeyes come to room temperature, close hole.
Press 3/4 of crumb mixture into a greased 9 x 13-inch pan. Pour rhubarb mixture over crumbs. Sprinkle remaining crumbs over rhubarb. Bake at 350° for 30 to 35 minutes. Cool and cut into bars.
Beat egg whites until stiff; sift soda, flour and baking powder. Cream the butter and sugar thoroughly. Then add egg yolks, one at a time, and the vanilla. Turn mixer down to low speed and add the flour alternately with sour cream; fold in egg whites; pour into tube pan. Bake 300° for 1 hour and 15 minutes. Test with broomstraw.
Brown meat, onion, green pepper, garlic salt, onion salt, cumin, garlic powder, pepper and oregano. After browned, add sauce and paste. Cook for 8 hours. "The longer to cook, the better to taste." In separate bowls dice up lettuce, onion, tomato, green pepper and cheese.
Mix eggs, sugar, spices and pumpkin. Add evaporated milk and stir until mixture is smooth. Pour into pie shell and bake in oven 35 to 45 minutes or until mixture is firm. Makes 1 pie.
Let cukes soak in lime water 24 hours. Stir often. Wash well and drain. Add vinegar, sugar and salt. Let set 3 hours. Add pickling spice. Cook about 40 minutes until translucent. Seal hot in hot jars. Yields 5 quarts.
Mix together dry ingredients. In mixer, blend oil, sugar, eggs and vanilla. Add apples and pecans to dry ingredients. Add orange juice and dry ingredients to mixer. Blend. Pour into greased and floured Bundt pan. Bake at 350° for 1 hour.
Brown ground beef and garlic in small amount of fat. Add tomato paste, tomatoes, salt, pepper and oregano. Cover and simmer for 20 minutes. Cook noodles as directed on package.
Combine and mix flour, salt and pepper. Arrange potatoes, onions, flour mixture and 1/2 of cheese in a shallow 2-quart casserole. Combine catsup, Worcestershire, hot pepper sauce and scalded milk. Mix and pour over potatoes. Dot with butter, diced bacon and remaining cheese. Bake, covered, at 375° for 45 minutes. Uncover and continue baking 15 to 20 minutes. Makes 4 to 6 servings.
Heat together, but do not boil. Serve hot. May be mixed together early in the day, but do not heat until ready to serve.
Combine eggs, oil and sugar; mix thoroughly. Add flour and apples alternately to mixture. Add coconut and nuts. Bake in a 9 x 13-inch pan at 350° for 40 to 45 minutes.
Beat eggs; add sugar and beat well. Add Bisquick, nut meats, coconut and vanilla. Grease and flour a 9 x 12-inch pan; pour batter in and bake at 350° for 30 minutes.
Cook broccoli per directions on package. Drain thoroughly. Place in 2-quart casserole dish. Melt 1/2 stick of margarine with Velveeta cheese. Pour Velveeta mixture on top of broccoli. Crush Ritz crackers with rolling pin to bread crumb consistency. Pour crackers on top of cheese. Top crackers with 1/2 stick of melted margarine. Bake, uncovered, at 350° for 15 to 20 minutes.
Mix above ingredients and press 2/3 in a 13 x 9-inch pan. Melt 1 can condensed milk and 1 cup chocolate chips together over low heat (stir well). Pour over top and sprinkle remaining 1/3 over top. Bake at 350° for 15 to 20 minutes.
Pour corn liquid into a bowl; add egg and biscuit mix, stirring until smooth. Fold in corn and drop by spoonful into hot grease. Fry until golden. Serve with honey. Serves 6.
Mix together thoroughly the margarine, sugar and eggs. In a separate bowl, sift together the flour, cream of tartar, baking soda and salt. Stir the dry ingredients into the first mixture. Roll dough into walnut-sized balls and roll in cinnamon/sugar mixture. Bake 8 to 10 minutes on an ungreased cookie sheet at 375°.
Cook sausage in medium skillet over medium heat 7 minutes or until evenly browned, turning occasionally. Add water. Reduce heat to low. Cover and simmer 20 minutes. Drain. Allow sausage to stand at room temperature until cool enough to handle. Heat oil in 5-quart Dutch oven over medium heat. Cook and stir onion and garlic in oil 4 minutes or until onion is soft.
Bring water and butter to a boil. Add flour and stir until mixture leaves sides of pan. Add eggs, one at a time, and beat until well blended. Spread into a greased 10 x 15-inch pan with sides. Bake at 375° for 20 minutes.