HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook sweet potatoes in skins; peel and mash. Stir in both quantities of sugar, salt and water. Add peanut butter, mixing thoroughly. Place half of this mixture in baking dish and cover with crushed pineapple. Add remaining potato mixture and bake 45 minutes at 350°. Top with marshmallows for last 5 minutes of baking, if desired.
Smooth softened cream cheese onto the bottom of a large cookie sheet. Layer other ingredients in order given. Bake at 400° for 10 to 15 minutes or until everything bubbles. Serve immediately with corn chips.
Lightly mix together chicken, celery, chestnuts, cheese and salt. Blend mayonnaise and sour cream and toss with chicken mixture. Turn 1/2 mixture into 1 1/2 quart casserole. Top with 1/3 cup crushed crackers. Top with remaining chicken and crackers. Bake in a 375° oven for 15 to 20 minutes or until heated through. Makes 6 servings.
Grease funnel. Place foil over bottom hole of funnel. Invert funnel in a cup. Melt chocolate in microwave on 50% power for 30 seconds at a time until melted. Do not overcook.
Wash and trim off ends of zucchini. Cut lengthwise into 1/8-inch thick slices. Heat olive oil in a large saucepan. Add zucchini, onion and mushrooms. Cover saucepan and cook vegetables over low heat 10 to 15 minutes or until tender, stirring occasionally. Remove vegetable mixture from heat. Stir in about half the cheese. Combine the tomato paste, garlic, salt and pepper. Pour into the vegetable mixture, blending lightly but thoroughly. Turn mixture into a 2-quart casserole. Sprinkle with remaining cheese. Bake at 350° for 20 to 30 minutes. Makes 8 servings.
Combine water and salt in a large Dutch oven; bring to a boil. Add orzo and cook 5 minutes. Add asparagus and cook 4 minutes. Drain and set mixture aside in a large serving bowl.
Cut eggs lengthwise in half. Remove yolks and place in a small bowl. Mash yolks with a fork. Add rest of ingredients. Blend well. Stuff egg whites with yolk mixture. Sprinkle tops with paprika to garnish. Cover and refrigerate until serving time.
Cook chicken until tender; remove chicken and reserve broth. Cut chicken into cubes. Place in casserole dish. Add peas and carrots, soup, broth, salt and pepper.
Brown chicken in butter. Stir in mushrooms, seasonings and soup. Cover and bake at 350° for 45 minutes or until tender. Remove chicken and stir in sour cream. Serve over rice or noodles.
In a paper bag, combine the flour and seasonings. Add a few chicken pieces at a time and shake. Remove the chicken to a plate and let the coating dry. In a skillet, heat 1/2-inch of oil. Lightly brown the meaty sides of the chicken first. Lightly brown the other side. Reduce the heat and cover. Simmer for 30 minutes. Uncover for the last 10 minutes.
Mix popped corn and salted nuts in a large bowl. In a saucepan, melt butter and marshmallows; add oil. Pour butter mixture over popped corn mixture. Mix until the popcorn and nuts are well coated with the butter mixture. Add the M&M's and mix well. Press into a well-greased (Pam) tube pan. Refrigerate for 1 hour. Turn out onto cake plate.
Beat cream cheese until smooth. Add eggs one at a time. Add sugar and vanilla and beat. Fill muffin tin size paper cups to 1/8-inch from top. Bake for 1 hour in 350° oven. Remove from oven and cool. An indentation made in the top of the cake is to be filled with your favorite filling. Makes 12 cakes.
Preheat oven to 350°. Bake cake as directed on pkg for 9 x 13 pan. Cool 15 minutes.
Preheat oven to 400°. Cook broccoli as directed on package. Drain. Grease oblong baking dish, 10 x 6 x 1 1/2-inch. Layer chicken and broccoli in dish. Mix soup and milk. Pour over broccoli and chicken. Arrange chicken slices on top of soup mixture. Mix Bisquick and margarine or butter until crumbly. Sprinkle over cheese. Bake until golden brown, 25 to 30 minutes.
Combine milk and egg yolks; mix at low speed. Slowly add juice, mixing until well blended. Pour into pie shell. Bake at 350° for 8 minutes. Top with whipped cream.
Saute onion, pepper and garlic in oil about 6 minutes; then add turkey and cook until browned. Add to mixture and cook 1 minute the chili powder, cumin and oregano. Next add green chilies, tomatoes, tomato paste, broth, beans and salt. Simmer until serving time. Best served on rice with grated cheese on top, if desired.
Cover cucumbers, onion and salt with water. Allow to stand overnight in cool place. Drain well and pack in freezer containers, allowing 1-inch at top. Mix sugar, vinegar and celery seed thoroughly but do not cook. Pour mixture over cucumbers. Cover and freeze. They will be ready to use in a couple of weeks and will keep all winter.
Peel and slice eggplants. Dip each slice in eggs or milk. After dipping in eggs, dip each slice in a mixture of bread crumbs, salt, oregano, flour and Parmesan cheese. Fry the eggplant patties in oil, covered with a lid to steam cook. Make sure they are cooked through, but not burnt. Layer in a casserole: tomato sauce, eggplant patties and Mozzarella cheese. Continue layering until patties are used up. Top with sauce and cheese. Heat thoroughly.
Press crescent rolls into pizza pan. Bake as directed on package. Mix remaining ingredients and spread on cooled crust. Top with favorite vegetables.
Mix all of the ingredients together with a spoon. Form into circles on a sprayed cookie sheet. Bake at 350° for 12 minutes. Makes 10 cookies.
Sift together dry ingredients and mix in Crisco. Add butter, milk and egg together. Add to flour mixture. Work fast and knead lightly. Roll out and cut into biscuits. (I like to drop mine in melted butter and place in pan.) Bake for 10 minutes at 400°.
Cream the cheese and butter. Mix dry ingredients and add cheese and butter. Mix well and form into desired shape with cookie press. Bake at 350° for about 8 minutes.
Place 1/3 of sliced zucchini and onion in casserole dish. Slice 1/3 of margarine on zucchini. Place 1/3 of cheese on zucchini. Place 1/3 of potato chips on cheese. Alternate for 3 layers. Bake at 350° for 40 to 50 minutes.
Combine all ingredients and chill thoroughly. Serves 10 to 12. Better when it stands overnight.
Combine sugar and syrup in a medium saucepan; cook over medium heat until mixture comes to a boil, stirring constantly. Remove from heat; add peanut butter, stirring until smooth. Stir in cereal. Drop mixture by tablespoons onto wax paper; let cool completely. Yields 3 dozen.
Mix all well and bake at 325° for about 10 to 15 minutes until done.
Trim fat from beef. Cut beef along grain into 2-inch strips. Cut strips across grain into 1/8-inch wide slices. In bowl toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, 1 teaspoon soy sauce and 1/4 teaspoon white pepper. Refrigerate for 30 minutes.
Dissolve yeast in large mixing bowl with warm water. Grease 2 cookie sheets. Stir in sugar, salt and olive oil. Beat in 2 cups flour until smooth. Stir in 1 1/2 cups flour. Set in a warm place to rise 45 minutes or double in size (you should cover with a damp towel). Spread dough onto the greased cookie sheets (if dough is sticky, flour hands). Spread pizza sauce over pizzas. Add ingredients and Mozzarella cheese. Bake at 400° for 20 minutes.
Brown ground beef; drain. Fry corn tortillas. Put 2 to 3 tablespoons ground beef in tortilla while frying. Fold tortilla in half and fry until hard. Set on plate to drain grease. Top with remaining ingredients. Enjoy.
Boil noodles, then rinse in cold water. Also boil frozen vegetables and rinse in cold water. Put all in bowl. Cut up tomatoes, celery and cucumbers. Mix with noodles, then add salad dressing and chill 1 hour.
Slice turkey breast very thin. Mix a ratio of 2 eggs to 1/4 cup of water. Dip each slice of turkey in flour, then egg/water mix, then bread crumbs and fry in about 1/4 inch of hot oil until golden brown.
Using 9 x 13-inch pan, spread crumbled, cooked sausage and cubed bread. Combine remaining ingredients and pour over sausage and bread cubes. Refrigerate overnight. Bake at 350° for 45 to 60 minutes.
Soak beans overnight. Next morning, put on stove in cold water and bring to boil. Blanch, then put on in boiling water with generous piece of butter and boil until soft. Remove from fire and add 2 tablespoons molasses and ketchup. Put in casserole and cover with slices of bacon. Top with 3 tablespoons brown sugar. Bake, covered, at 250° for 2 1/2 to 3 hours. If too much liquid, pour some in cup and add to beans when half done.
Place cereal in a large bowl. Melt margarine or butter. Dip chicken into butter and then into crushed cereal. Put on a cookie sheet line with aluminum foil. Salt and pepper to taste. Bake at 350 for 50-60 minutes.
Mix eggs, sugar, flour, butter and salt in large bowl. Add vanilla and melted chocolate. Pour in greased 8 or 9-inch baking pan. Sprinkle chocolate chips and nuts on top. Bake at 375° for 20 minutes. Don't overbake!
Combine all ingredients in bowl. Mix well. Chill in refrigerator. Serve with chips.
Layer fruit in casserole dish with apple rings on top. Cook other ingredients until creamy and pour over fruit. Let sit in refrigerator overnight. Next day, bake at 350° for 30 minutes.
Melt butter in a deep, good-sized baking dish. Mix dry ingredients; add milk, mix into a batter and pour into the melted butter without stirring. Add 3/4 cup sugar to a can of sour cherries and pour the cherries and juice into the middle of batter. Do not stir. Bake at 375° for about an hour. Serve with whipped cream, topped with a cherry.
Mix all ingredients together and serve at room temperature or chilled. Roll in pecans, if desired.
Beat butter and sugar. Add eggs and then flour with baking powder. Spread into 9 x 13 inch greased pan.
Mix ingredients with a few tablespoons of water. Form into a loaf in the bottom of a	Dutch oven and bake for 30 minutes.
Beat cheese until smooth. Gradually beat in sugar. Blend in sour cream and vanilla. Fold in whipped topping, blending well. Spoon into crust. Chill until set, at least 4 hours. Spoon 1 can (8 ounce) crushed pineapple, drained, in center of filling.
Brown hamburger and onion. Stir in remaining ingredients and heat through. Serve on hamburger buns.
Core green tomatoes. Cut into 3/8 inch thick slices. Mix flour, sugar, salt and pepper. Coat tomatoes with mixture and let sit 15 minutes. In a cast-iron skillet, heat 1/2 inch oil and bacon grease over medium heat. Lightly re-coat tomatoes with flour mixture; brown on both sides for 3 minutes. Serve hot.
Cook rice according to package directions and set aside. In a 3-quart saucepan, cook onion, celery, green pepper and garlic in butter or margarine until tender. Stir in undrained tomatoes, tomato paste, tasso or sausage and seasoning. Bring to boiling. Reduce heat, cover and simmer 30 minutes. Stir in chicken and hot pepper sauce. Simmer, covered, about 15 minutes more or until chicken is tender. Stir in rice. Cook, stirring occasionally, until heated through.
Cook syrup to soft ball stage. Pour over popcorn. Wet or butter hands and shape into balls.
Fry hamburger and onion together. Cook tomato sauce in crock-pot. Add all the rest of the ingredients. Simmer on low all day. Cook spaghetti and eat.
Cook macaroni as directed on package, except add pea pods about 2 minutes before macaroni is done; drain. Rinse macaroni and pea pods with cold water; drain. Mix mayonnaise and French dressing in large bowl. Add macaroni mixture and remaining ingredients; toss. Yields 4 servings.
Place rolls in greased tube pan. Sprinkle with pudding. Mix butter, sugar and cinnamon. Cook slightly and pour over rolls. Add nuts, if desired. Put in oven overnight.
In 1/2 cup warm water, add yeast and 1 teaspoon sugar. Set aside. In bowl, put 1 cup boiling water, 3 rounded tablespoons shortening and 1/2 cup sugar. Dissolve and then add 1 cup cold water. Add yeast mixture and 1 tablespoon of salt. Add 5 or more cups flour and stir good. By hand, knead, but leave soft (just enough to work in flour). Grease bowl; put in dough. Let sit overnight in refrigerator or several hours. Form into rolls and bake at 400° for 20 minutes. Stays in refrigerator well for several days.
Preheat oven to 375°. Combine crumbs and margarine; press firmly on bottom of 13 x 9-inch baking pan. Bake 8 minutes. Reduce oven temperature to 350°.
Dissolve raspberry jello in 1 cup boiling water. Stir in the pie filling. Chill until firm in 9 x 9-inch pan. Dissolve lemon jello in 1 cup boiling water. Cool. Beat cheese and mayonnaise until well blended. Gradually add lemon jello. Stir in pineapple and marshmallows. Chill until partially set. Fold in whipped Dream Whip. Spoon this over cherry layer. Top with the nuts and chill.
Cook the broccoli as suggested on box and put in the bottom of casserole dish. Pull chicken off the bones and place on top of the broccoli. Mix remaining ingredients and spread on top. Put bread crumbs on top. Bake at 350° for 30 minutes.
Mix shortening and confectioners sugar thoroughly. Stir in flour and press evenly into ungreased oblong pan and bake at 350° for 12 to 15 minutes.
Heat oven to 350°. Cook beans according to package. Drain. Soak bread in milk. In separate bowl, mix salt, egg and finely chopped garlic. Squeeze extra milk out of bread. Mix with meat and egg mixture with fork gently. Shape into walnut size meatballs. Fry in 1 tablespoon butter until browned. Transfer to bottom of casserole dish. Pour water into skillet. Stir and pour over meatballs. Season beans with salt, pepper and butter. Pour over meatballs. Bake 30 minutes. Spoon sour cream over casserole. Bake another 5 minutes. Sprinkle top with paprika.
Have all ingredients at room temperature. With electric mixer, beat sugar, margarine and Crisco for 3 minutes; add 3 tablespoons of the flour and beat one more minute. Add eggs one at a time; beat after each egg. Alternate milk and flour with flour last. Add lemon and vanilla; beat 5 minutes more. Pour in a greased tube pan. Cook for 1 hour and 30 minutes in a 325° oven.
Cream butter and sugar. Add beaten eggs. Sift dry ingredients. Add dry ingredients alternately with milk. Mix in rest of ingredients. Bake at 325° until done.
Blend together dry ingredients. Cut in shortening until mix resembles a fine meal. Make a well in center, pour in buttermilk	and stir until well blended. Knead lightly on floured board until light and tender, about 1 minute. Roll 1/2-inch thick; cut into biscuits.	Bake in hot oven, 425° to 450°, for 10 to 12 minutes or until golden brown.
Combine 2 tablespoons brown sugar and 1 tablespoon flour in a microwave-safe casserole. Mix well. Add apples and strawberries. Mix well. Microwave on High 5 to 7 minutes, or until heated. Combine oats, remaining brown sugar, flour and cinnamon in medium bowl. Mix. Stir in butter or margarine until crumbly. Spread crumb mixture over fruit. Microwave on High 4 minutes. Let stand 10 minutes. Serve plain or with ice cream or yogurt. Serves 6.
Heat oven to 375°. In ovenproof skillet over moderate heat, saute onion in oil until golden brown. Add celery, salt and pepper. Cook 2 more minutes, stirring constantly. Add rice and stir until coated with oil. Stir in stock and bring to boil. Cover and place in oven; bake 17 minutes.
Simmer split peas in 1 quart water for 1/2 to 3/4 hour, until tender. Drain. Make Sloppy Joe by frying together hamburger and onion. Add salt and other seasonings. Mix in whole tomatoes. Add carrots, celery and drained peas. Mix all together. Bake in a covered casserole dish at 350° for 1 1/2 hours. Serves 6 to 8.
Bake cake according to directions on box. Cool. Crumble into pieces and put in bottom of large bowl. Cook pudding according to directions on box. Cool. Add chocolate chips to pudding. Layer cake, pudding, Cool Whip and Heath bars; repeat layers.
Chop artichokes into very small pieces and mix all ingredients together. Add garlic powder, lemon pepper and onion flakes to taste. Pour into non-stick sprayed casserole. Spread 1/4 cup melted butter or margarine on top, then sprinkle with grated Parmesan cheese. Bake in 375° oven until cheese is melted and top is brown.
Cook and stir zucchini in hot oil in large skillet over medium-high heat. Reduce heat to medium. Add shallots and garlic; cook 1 minute. Add tomato; cook and stir 45 seconds. Add basil and cheese. Pour vegetable mix over penne in bowl; toss gently to mix. Serves 4 to 6.
Cook sugar, Karo, water and salt until forms hard ball in cold water and will crack on side of a cup. Pour over egg whites which have been beaten stiff. Add vanilla and beat in mixer until loses its shine and will hold its shape when dropped on waxed paper.
Preheat oven to 350°. Combine mustard, salt, sugar and catsup in medium bowl. Add onion and corn; mix thoroughly. Pour into greased 1 1/2-quart casserole. Top with bacon. Bake for 40 minutes, or until bacon is cooked. Yields 6 to 8 servings.
Mix ingredients. Add 2 qt chilled ginger ale before serving. Top with pineapple sherbet.
Pour barbecue sauce mixture over chicken or pork in microwave baking dish. Cover with lid or plastic wrap, turning one corner up to let steam escape. Bake at High power for 25 minutes or until tender. Serves 4.
Mix in given order and bake about 20 to 25 minutes in 325° oven. Bake in a square greased pan. Allow to cool in pan. Cut in squares and sprinkle with 4 tablespoons powdered sugar.
Combine first 4 ingredients in a saucepan; cook on low until cheese melts (will be very dry at first). Unroll and separate rolls; cut to make 32 triangles. Spread each with 1 teaspoon of mixture and roll up. Place on a greased cookie sheet and bake at 375° for 11 to 13 minutes or until golden brown.
Cut up margarine in bottom of cooking pan. Pour juice off of 1 can of peaches and spread all of peaches over the margarine in pan.
Bring all ingredients except the peaches to a boil. When it reaches boiling stage, add peeled cling peaches. Boil about 15 minutes or until peaches look clear. Pack hot peaches in sterilized jars; cover with the syrup and seal. They look real pretty if you put some of the spices in the jars.
Cream margarine and sugar. Add eggs, vanilla, pumpkin, spices, baking soda and baking powder and mix together. Add flour, chips and nuts (if using).
Saute shrimp and Cajun spice in butter until plump and tender. Add heavy cream and all cheese. Simmer until thick and creamy. Serve over hot pasta.
Blend zucchini and onions together. Sprinkle salt over mixture and let set overnight. Drain and rinse twice. Stir together the sugar, vinegar, mustard, turmeric, cornstarch, nutmeg and celery seed. Heat until it boils. Add zucchini and onions. Heat again until it boils about 30 minutes. Makes 6 pints.
Follow directions on package of frozen tortellini. Mix all ingredients together and then add your choice of dressing and mix again.
Place pineapple in bottom of large dish. Mix sugar, flour and cheese. Sprinkle over pineapple. Mix crumbled crackers with margarine. Sprinkle on top. Bake at 350° about 25 minutes.
Preheat oven to 300°. Grease well 2 (4 1/2 x 8-inch) or 5 smaller baking pans with vegetable shortening. In large bowl mix fruit, nuts and orange juice. Let set while preparing rest of ingredients. Beat together eggs, sugar and vanilla. Mix flour, baking powder and stir into fruit mixture. Then stir in egg, sugar and vanilla mixture. Bake for 1 hour. If it browns too fast, cover with foil last 20 minutes. Smaller aluminum pans do not take as long. Test with toothpick.
Beat egg whites until stiff, then add sugar. Mix well. Add saltines, pecans and vanilla. Pour into a buttered baking dish. Bake at 350° until light brown. Let cool.
Mix together pecans, cherries, pineapple and flour; set aside. Cream together butter, sugar and salt. Add eggs, one at a time. Add flour and lemon extract. Add the nut and fruit mixture. Pour in greased and floured tube pan. Bake 2 hours at 300°.
Preheat oven to 350°. Spread cranberries in 9 x 13-inch baking dish. Pour sugar over cranberries. Cover tightly with foil. Bake for 1 hour.
Cook spinach; drain thoroughly, being sure no water is left. Mix all other ingredients, then add spinach.
Combine all ingredients in a small bowl; cover and refrigerate until chilled. Makes 1 cup.
Mix mayonnaise, sugar, vinegar and salt. Pour over broccoli, onion and cheese. Toss and refrigerate. Add bacon just before serving.
In a skillet over medium heat, melt margarine and cook onion until tender. Stir in soup, milk and pepper. Heat to boiling. Add potatoes. Reduce heat to low. Cover, simmer 5 minutes or until hot and bubbling, stirring occasionally. Makes 4 servings. (For cheesier flavor, add 1/2 cup shredded Cheddar cheese with soup.)
Pierce pastry shell thoroughly with fork. Bake in 375° oven for 10 minutes; remove.
Spread chorizo between paper towels on microwave-proof plate. Microwave on High until brown and crisp, 3 minutes. Mix chorizo, cheese and chilies in bowl. Transfer to shallow 3 cup microwave-proof serving dish. Cover with plastic wrap. Turn back a corner to vent. Microwave on medium until cheese is thoroughly melted, 6 to 8 minutes. Stir quickly. Serve warm with tortilla chips.
Combine water, sauce and hamburger. Spread enough to cover bottom of 13 x 9-inch pan (about 1 3/4 cups). Arrange layers of uncooked noodles, slightly overlapping, on top of sauce, spread 1/2 of cottage cheese and Mozzarella cheese over noodles. Sprinkle with Parmesan cheese. Add another layer of noodles, sauce, etc. Cover tightly with foil. Refrigerate overnight or 8 hours. Bake at 350° for 1 hour.
In a large bowl, mix together shortening, brown sugar and sugar. Beat in vanilla and eggs. Add flour, soda and salt. Mix well. Add M & M's.
Mix crushed pretzels, melted margarine and 3 tablespoons sugar in 13 x 9-inch baking dish. Bake 8 minutes at 400°. Cool.
In large glass bowl, mix pie filling, fresh sliced strawberries, bananas, pineapple and white grapes. Chill.
Wash and drain kraut in colander. Mix other ingredients, then add oil and sugar. Marinate overnight before eating. Will keep a month in refrigerator.
Brown chicken in oil. Drain off oil. Add all remaining ingredients to skillet. Cover and simmer over low heat for 30 minutes or until chicken is done. Add water, if necessary. Remove cover and continue cooking until most of the liquid has evaporated and mixture is thickened.
In small saucepan, combine first 8 ingredients and simmer, uncovered, for 10 minutes. Stir every 2 or 3 minutes. Remove from stove; add sugar substitute and mix well. This will keep in refrigerator several weeks. This recipe makes 8 (2 tablespoon) servings. Each serving is 32 calories, 1/2 vegetable and fat exchange. Use for chicken or any kind of meat.
Cream together sugar, margarine, oil and eggs. Mix in dry ingredients, then the vanilla. Chill mixture in refrigerator for 10 to 15 minutes.
Saut sausage, onion, garlic, carrot and celery. Add bouillon and pepper strips and cook until tender. Add tomatoes and simmer until hot. Serve over linguini and top with fresh Parmesan.
In 3-quart saucepan, combine chicken broth, water, celery, carrot, onion, parsley, poultry seasoning and thyme. Over medium heat, heat to boiling, stirring occasionally.
Mix peanuts, sugar, syrup and salt in a glass bowl. Microwave on High for 7 to 8 minutes until bubbly. Gently stir in butter and vanilla and cook 2 to 3 minutes more. Add soda, stir well and pour immediately (have pan buttered before beginning candy) onto buttered cookie sheet. Let cook 15 minutes or so. Break in pieces. Store in airtight container.
This is usually doubled to make a larger Ham Ball. May substitute green onions for minced onions.
Combine salad. Mix dressing and shake well to let flavors blend. Toss greens and noodles with dressing just before serving. Add almond and sesame seed and mix lightly.
Follow directions on box of manicotti noodles. While noodles cook, mix all other ingredients except pepperoni. When noodles are done, drain off hot water and rinse with cool water. Fill shells with cheese mixture. Put filled shells in 9 x 13-inch pan. Pour spaghetti sauce over noodles. Top with pepperoni slices. Bake at 350° for 30 to 45 minutes.
Sprinkle cheese on flat dish. Lay bacon strips on cheese. Wrap bacon around bread sticks, cheese side in. Bake on top of paper towel for 4 1/2 to 6 minutes in microwave for 10 sticks. Then roll in cheese again. Serve hot.