HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes until almost soft; peel and shred. Blend remaining ingredients (except Butter Buds) and add to potatoes. In nonstick skillet, put in Butter Buds (half at a time). Spoon in 1/3 cup potato mixture per pancake and cook 5 to 6 minutes, turning once. Can be served with applesauce.
Bake a 9-inch pie shell and cool. Soften gelatin in cold water. Combine in top of double boiler sugar, salt, finely grated lemon rind and boiling water. Add softened gelatin and three well beaten egg yolks. Cook over boiling water until mixture coats a metal spoon (8 to 10 minutes). Stir constantly. Remove from heat. Stir in lemon juice. Pour into a bowl and chill for about 1 hour in refrigerator until it will mold slightly. Stir occasionally. Beat three egg whites to soft peaks. Gradually beat in sugar. Fold the meringue into cooled gelatin mixture. Pile into the baked, cooled 9-inch pie shell. Chill for 2 to 3 hours or until firm. If gelatin mixture becomes too thick for chiffon filling you can beat it until frothy before adding the meringue mixture.
Pare eggplant and cut into 1 inch cubes. Boil with onions and 1 tsp salt until tender, but not mushy, about 5 minutes and drain. Spread half crumbled crackers in buttered 10 x 6 x 2 glass baking dish. Arrange eggplant and onions on top. Sprinkle with pepper. Top with remaining crackers and pour milk into corners to cover bottom of dish. Drizzle butter over top. Bake uncovered for 45 minutes at 375 degrees in oven.
Mix tuna, onion and pepper. Put gelatin in 1/4 cup water to dissolve. Heat soup. Add gelatin. Add other ingredients. Pour into greased fish mold. Refrigerate at least 4 hours. Sprinkle with onion salt and celery salt.
Combine first three ingredients. Fold in Cool Whip. Chill at least one hour before serving.
Mix peanut butter, water, lemon juice and orange juice. Add yogurt and vanilla extract. Stir until smooth. Chill in refrigerator. Serve with sliced fruits and vegetables.
Peel and slice cucumbers and onions. Sprinkle with salt and cover with ice cubes for 1 hour. Drain. Add to vinegar, sugar and spices. Bring to a boil. Pour in jars and seal. May use in 24 hours. If the cucumbers are seedy, cut the seeds out and slice in strips lengthwise.
Combine coconut, sugar, flour and salt in mixing bowl. Stir in whites of eggs and almond extract; mix well. Drop from teaspoon onto lightly greased baking sheets. Garnish with candied cherry halves, if desired.
Mix together until texture is stiff not sticky. If it is sticky, add more sugar. Take wax paper and spread out on table. Roll mixture out flat. Sprinkle confectioners sugar heavily all over. Start rolling dough up, keeping roll tight. Refrigerate until firm, then cut 1/4-inch thick.
Combine sugar and oil, beat until smooth. Add eggs, beat until smooth. Combine flour, soda and salt. Add alternately with buttermilk. When well mixed, fold in Raisin Bran. Bake at 400° for 20 to 25 minutes. Keeps 6 weeks in refrigerator.
Brown hamburger, adding finely chopped onions before meat is completely done. Add beans. Add vinegar and Worcestershire sauce (catsup, salt and pepper to taste). Turn heat down and let simmer 15 to 30 minutes.
In large bowl, combine flours, wheat germ, sugar, coconut, baking soda and salt. In small bowl, combine sour cream, eggs and oranges. Stir into flour mixture just until moistened. Fold in nuts. Spoon into paper lined muffin cups, filling 3/4 full. Bake in preheated 400° oven for 18 to 20 minutes. Makes 12 muffins.
Blend all ingredients except broccoli in a large bowl. Add broccoli to mixture gently. Pour in a 1 1/2-quart baking dish. Top with cracker crumbs. Bake 30 to 45 minutes at 350°.
Dissolve gelatin and salt in boiling water. Add pineapple juice and chill to thicken slightly. Fold Cool Whip into gelatin. Combine pineapple and sugar; fold into gelatin mixture.
Grease Bundt pan well. Distribute rolls in pan. Sprinkle with pudding mix, nuts and cinnamon. Heat oleo and sugar to boiling. Pour over rolls. Cover and let rise overnight at room temperature. Bake at 350° for 30 minutes. Let stand 5 minutes, then invert on plate.
Wash and drain the spinach. Tear into bite size pieces. Beat or blend the oil, sugar, vinegar, onion, salt and dry mustard until thick and sugar is dissolved. Fry the bacon until crisp; drain and crumble. Chop the eggs. Pour dressing over all and let stand 30 minutes. Toss and serve.
Wipe chicken breasts with damp paper toweling. Sprinkle with the salt and black pepper. In a bowl, beat together egg and mustard. In separate bowl, combine Parmesan cheese and bread crumbs, mixing well. Dip each chicken breast in egg mixture. Then roll in cheese mixture until evenly coated. Lay chicken on waxed paper and allow coating to set for about 10 minutes. Saute chicken on both sides in heated oil for 15 to 20 minutes or until chicken is tender. Arrange on serving platter. Sprinkle with green pepper slices and garnish with parsley sprig.
Mix all ingredients. Use 2 heaping teaspoonfuls per cup of hot water.
Dissolve gelatin in hot water. Add cold water and pineapple, stirring well. Chill mixture. When mixture begins to thicken, add remaining ingredients, stirring well. Place mixture in a 9 x 13-inch dish and chill until firm. Yields 12 servings.
Combine cheese, butter, milk and mustard. Toss potato chips and flour together. Add to cheese mixture. Form small round wafers. Bake at 375° for 12 to 15 minutes. Yields 36 to 40 wafers.
Cook stew meat until tender. Brown hamburger meat. Remove all fat possible. Add water as necessary. Add other ingredients. Simmer 2 hours or more.
First, scald milk and dissolve yeast in 1/3 cup warm water. Let milk cool to lukewarm, then add sugar, yeast and enough flour to make a thick batter. Let rise to double in bulk. Then add salt, shortening and enough flour to make a dough that can be handled easily. Put in greased bowl and let rise (double), then make into rolls. Let rise again and bake at medium 350° until brown. These will keep in refrigerator for several days or can be frozen to be baked when needed (must make into rolls before freezing).
Beat eggs. Add a little flour. (Sprinkle in.) Beat until lump free. Pour egg mixture slowly into broth. Stir slowly to keep from lumping. Boil slowly, constantly stirring.
Cover bottom of casserole with dry noodles. Mix milk and soup together and pour 1/2 of it over noodles. Scatter tuna over this and add remaining 1/2 soup mixture. Bake at 350° for 30 minutes.
Cream together sugars, shortening, vanilla, salt and eggs. Add flour and oats. Spread batter in a greased 15 x 10 x 1 inch jelly roll pan. Bake in a 350° preheated oven for 25 to 30 minutes.
Mix first 4 ingredients and put in 9 x 13-inch buttered pan. Beat egg and combine remaining ingredients until crumbly. Place crumbly mixture on top of rhubarb. Bake at 350° for 40 minutes or until bubbly. Chopped walnuts are a tasty addition to the topping.
Mix sugar and flour and add to beaten eggs. Add vanilla, buttermilk and melted butter. Bake in unbaked pie shell at 350° to 375° for 40 minutes.
Spread cream cheese on dish with sides. Spread chiles with liquid over top of cream cheese. Next, layer Hormel chili and then a layer of Monterey Jack cheese. Microwave on High 5 minutes. Put wax paper over top. Serve with taco chips.
Drain pineapple. To juice, add cornstarch and mix well. Heat until thickened. Add crushed pineapple and mix. Set aside and cool.
Mix milk and thawed, undiluted lemonade well. Fold in Cool Whip. Pour into prepared graham cracker crust and chill.
Cream sugar and butter. Add milk, flour, baking powder and mix well. Put batter in greased pan and pour sauce over it. Bake at 350° for about 30 minutes.
Dissolve jello and sugar in hot water; pour into blender. Add cream cheese to blender. Mix orange juice, marshmallows, cottage cheese, pineapple, and cool whip. Fold in with jello mixture. Chill.
Mix syrup and sugar and cook on medium heat until thick (the consistency of Karo syrup at room temperature). Remove from heat. Add butter cut into chunks and allow to melt. Beat eggs in mixing bowl and pour hot mixture over beaten eggs. Stir in remaining ingredients. Pour all into shell and bake at 325° until golden brown (center will be set, not shaky like jello) for 30 to 40 minutes.
Boil oleo, oil, cocoa and water. Sift flour and sugar. Pour chocolate sauce over and mix well. Add buttermilk, eggs, baking powder and vanilla. Grease 9 x 13-inch pan. Bake at 400° for 25 minutes.
Sift together flour, baking powder and salt. Add nuts to flour mixture. Melt butter; add brown sugar to melted butter. Mix well. Add eggs to dry ingredients and vanilla. Bake at 350° for 30 minutes in 8 x 12-inch pan.
Mix all ingredients, pour over pretzels. Toss well; put into large roasting pan. Bake at 200° for 2 hours. Stir often.
Mix the first 4 ingredients and roll into balls. Place on waxed paper on a cookie sheet and refrigerate. Place chocolate and paraffin in double boiler and melt. Lower heat. Place toothpick in candy balls and dip in chocolate. Twirl toothpick to remove. Drop onto waxed paper; refrigerate to set chocolate. Yields 5 dozen (60 pieces at 1 tablespoon drops).
Cream the sugar and shortening. Add beaten egg, vanilla and sifted dry ingredients. Fold in nuts and diced apples. Grease an 8 x 8 x 2-inch pan and bake at 250° for about 45 minutes. Serve warm or cold, with or without whipped cream or ice cream.
Melt butter; stir in cocoa. Add powdered sugar, milk and vanilla. Stir until smooth and frost brownies.
Heat oven to 325°. Place melted margarine in a baking dish. Mix sugar, milk and flour. Pour on top of margarine. Put peaches on top. Bake for 1 hour.
Prepare a 9-inch unbaked pastry shell, line with sliced peaches. Bake 20 minutes at 350°. Remove from oven. Beat eggs until thickened. Add sugar and beat well. Stir in soft oleo. Pour over peaches and return to oven. Bake at 300° for 30 minutes.
Sift dry ingredients together. Mix egg and milk and add to dry ingredients. Beat until smooth. Add more milk, if too thick. Fill pan with 1-inch oil and heat. Hold finger over bottom of a funnel. Pour about 1/4 cup of batter into the funnel. Remove your finger and let the batter drop in a spiral motion into the hot oil. Fry until golden brown; turn once while cooking with tongs. Remove from pan and drain on paper towels. Sprinkle with powdered sugar or your favorite fruit.
Put all ingredients in crock pot. Cook on low for 6 - 8 hours. 30 minutes before serving, turn to high, remove cover and add 6-12 oz. tomato paste to thicken. Keep cover off.
Mix well sugar, cocoa and flour. Add water slowly. Mix well. Bring to boil. Add margarine. Lower heat and cook 8 minutes. Stir constantly. Let cool.
Mix flour, milk, egg and mayonnaise in a bowl. Grease and flour muffin pan. Heat oven to 350°. Fill muffin cups 1/2 full. Bake for 25 to 35 minutes. Serve hot with butter. Makes 12 muffins.
Rinse lentils. Put into cold water with all other ingredients and simmer for 2 hours until tender.
Mix flour, shortening and salt. Add milk. Dough will be like pie crust. Set aside until apples are peeled. Take half of dough and roll out to 9 x 13-inch rectangle. Place sliced apples, half of sugar, cinnamon and butter mixture onto dough. Roll into 4 x 13-inch shape and seal. Put in half of 9 x 13-inch pan. Repeat for second roll. Sprinkle top with sugar and cinnamon. Bake at 350° for 1 hour.
Grease casserole (use 3 square size casserole). Mix soups and rice and water; set aside. Place chicken pieces in casserole. Pour soup mixture over chicken. Cover tightly with foil. Bake at 350° for 1 1/2 to 2 hours.
Mix dry ingredients. Melt together shortening and sugar. Cool before adding eggs. Beat well. Add dry ingredients and mix well. Add chips and nuts. Bake 25 to 30 minutes at 325°. Do not overbake.
Squeeze juice from oranges and stir in 3/4 cup sugar. Remove loose fibers from orange peel and grind with nuts and raisins through medium grinder. Sift flour, salt and soda together. Cream shortening and remaining 1 1/2 cups sugar until fluffy. Beat in eggs, one at a time. Add vanilla to buttermilk and stir in alternately with dry ingredients. Bake at about 325° for half hour and then reduce heat slightly for another half hour. Immediately upon removing from oven, dip orange juice and sugar over tops of cakes and cool in pans. Makes 2 loaves.
Blend first three ingredients until well mixed; fold in nuts, if desired. Dip apple slices or other fresh fruit into the dip and enjoy!
Cream sugar, shortening and eggs. Add buttermilk. Mix in dry ingredients. Bake 1 hour at 350°. Makes 2 loaves.
Mix all together. Fry chicken wings. Put into sauce, put on baking sheet. Bake in oven. Makes 12 pounds.
Mix all ingredients in large pot and cook over low heat until noodles are fully cooked, approximately 30 minutes. The less water you use, the more like chicken and dumplings this will be.
Heat cocoa, sugar, milk and butter in a saucepan. Bring to boil and boil 1 minute. Remove from heat. Add vanilla, peanut butter and quick oats. Mix thoroughly. Drop by teaspoon on cookie sheets or waxed paper. Makes approximately 6 dozen.
Wash mushrooms and set aside on a paper towel to dry. Mix flour, corn flour or fish fry, salt, cayenne pepper and garlic powder in a bowl. In another bowl, mix egg, milk and creole mustard until completely blended. Add 1/4 cup dry mixture to egg mixture and whisk until totally blended. Heat oil until approximately 350 degrees. When oil is hot, dip mushrooms into egg mixture and then into dry mixture. Shake excess and fry until brown.
Cream sugar and oleo. Add vinegar, vanilla, eggs and raisins. Pour in unbaked pie shell. Bake at 400° for 10 minutes. Reduce heat to 350° and bake until done, about 30 minutes.
Preheat oven to 375°. In bowl, combine flour, baking soda and salt; set aside. In bowl, beat brown sugar, butter and vanilla until creamy. Add egg; beat well. Gradually add flour mixture. Stir in 1 1/2 cup morsels and nuts. Spread into foil-lined 9-inch square baking pan. Bake 23 to 25 minutes. Immediately sprinkle 2/3 cup morsels over the top. When morsels are shiny, spread evenly. Chill for 5 to 10 minutes.
Cream together sugar and butter. Add eggs and beat. Mix together flour, cinnamon, salt, vanilla and baking soda in a little hot water. Add dates and nutmeats. Bake at 350° to 375°.
Cook shells. Set aside. Heat oil. Add onion. Cook 2 minutes. Add garlic; cook 1 minute. Add tomato sauce, salt, pepper and oregano. Cover. Simmer 10 minutes. Heat oven to 350°. Beat cream cheese and eggs. Stir in parsley, Mozzarella, salt and pepper. Mix well. Stuff each shell with 1 tablespoon cheese mixture. Spoon 1/2 cup sauce in 13 x 9-inch baking dish. Arrange shells over sauce in one layer. Spoon remaining over shells. Sprinkle with Parmesan. Bake for 20 minutes.
Mix all ingredients well. Shape into loaf. Bake at 350° about 1 hour.
Boil sugar with water, adding only 3 teaspoons orange juice and grated rind. Add salt. Stir in pecan halves, coating each well before transferring to a buttered platter. Continue to stir until the nuts dry and separate. Store in an airtight container when cool.
Mix mayonnaise, sour cream, lemon juice and salt and pepper. Chop almonds, celery, grapes and chicken. Pour mayonnaise mixture over chicken. Serve on lettuce leaf.
Combine popcorn and peanuts in a lightly greased roasting pan; mix well. Melt butter in a saucepan; stir in brown sugar and corn syrup. Bring to a boil for 5 minutes. Remove from heat; stir in soda, salt and vanilla. Pour mixture over popcorn; stir until coated. Bake at 250° for 1 hour; stir every 15 minutes. Cool; store in an airtight container.
Wash hands and apples. Cut apples into sections. Place apple slices into frying pan; cover with cider. Cover pan and bring to a boil. Simmer until apples are soft. Cool. Place small amounts of cooked apples into a food mill or ricer and grind. Add sugar and cinnamon to taste.
Brownies: Cream 1/2 cup butter and 1 cup sugar. Beat in eggs and chocolate syrup. Gradually add flour. Bake in a 13 x 9-inch greased pan at 350°. Before cool, ice.
Preheat oven to 375°. Cook macaroni as package directs. Drain.
Cook beef and onion until brown; drain. Place in a 13 x 9-inch pan. Mix seasoning, tomato sauce and drained corn. Pour over beef. Sprinkle with cheese. Mix Bisquick, milk and eggs. Pour over beef mixture. Bake at 350° for 35 minutes.
Preheat oven to 350°. Cook beans as directed on package. Drain well. In a 1-quart casserole, combine beans with mushroom soup, bean sprouts and add water chestnuts. Bake at 350° for 20 to 25 minutes until bubbly.
Cream together the margarine and sugar. Add eggs, one at a time. Sift together dry ingredients. Add vanilla and dry ingredients with chocolate syrup. Mix well. Pour into greased 13 x 9-inch pan. Bake at 350° for 30 minutes. Frost with Chocolate Fudge Frosting.
Cream butter and cheese until light. Blend sifted flour into creamed mixture. Add water and mix well. Chill 4 to 5 hours. Meanwhile, cook dried apricots according to package directions. Drain well. Stir sugar into hot fruit; cook and stir until mixture boils and becomes smooth; cool. Divide chilled dough in half. Roll each half to 10-inch square; cut 2 1/2-inch squares. Place 1 teaspoon apricot filling in each square. Bring up diagonal corners and seal. Bake on ungreased cookie sheet at 375° for 8 to 10 minutes. Makes about 2 1/2 dozen cookies.
Combine meat, crumbs, water and seasonings. Press onto 13 x 9 x 2-inch pan 1-inch thick. Refrigerate until cold. Cut into squares. Roll in flour and brown in skillet. Put squares in casserole. Pour soup over (do not dilute soup). Bake covered in a 350° oven for 1 1/2 hours.
In medium bowl, pour boiling water over gelatin. Stir until dissolved. Add cold water and lemon juice. Chill until partially set. Fold in apples, celery and nuts.
Mix diced avocado with lemon juice, onion and Worcestershire sauce. Stir in cream cheese, sour cream and salt. Add crabmeat and mix thoroughly. Serve with tortilla chips or crackers.
Blend all ingredients well. Lightly toss with shrimp. Serve in small cups and/or with crackers.
Chop up tomatoes, bell pepper, zucchini, squash, celery, onion, cucumber, carrots and artichoke hearts. Set aside. Cook pasta until done. Toss in chopped vegetables. Mix through bottle of dressing. Top with bacon bits and parsley flakes.
Press Crescent rolls into square cookie sheet.	Bake till lightly brown. Cool. Mix together mayonnaise, cream cheese and ranch mix.	Spread over cooled Crescent rolls. Wash and pat dry all veggies. Shred or chop into small pieces. Sprinkle over cream cheese mixture. Sprinkle cheese on top. Refrigerate. Serve chilled. Serves 10-12.
Mix sugar and shortening. Add eggs, vanilla and cream of tartar. Add flour with dry ingredients. Drop by teaspoonful and flatten with fork. Bake at 300°.
Mix ingredients thoroughly and press firmly in pan lined with wax paper. Let stand overnight in refrigerator (or longer). Turn out, slice and serve with whipped cream topped with a cherry.
Heat oven to 325°. Drain fruit. Arrange in 1 1/2-quart casserole. Melt butter or margarine; add sugar and curry powder. Add juices from cans of fruit to this mixture and pour over fruit. Bake for 1 hour, uncovered.
Heat tomato soup (do not boil). Dissolve cream cheese in soup. Stir with wire whisk to blend. Remove from heat and pour in the gelatine. Cool for 15 minutes. Add the remaining ingredients to the soup. Stir well. Pour into lightly oiled mold or serving container. Refrigerate for 4 hours or overnight. Serve with crackers, rye bread rounds or toast.
Debone and chop chicken. Saute onion in butter. Add cream of chicken soup, chilies and cumin. Cook 5 minutes. Add chopped chicken. Cover baking dish with Doritos. Pour in mixture. Cover with Doritos and grated cheese. Bake 30 minutes at 350°.
Brown meat and onions. Add rest of ingredients, except 1 package of cooked noodles. Layer noodles, meat mixture and Velveeta cheese. Bake at 350° until heated through.
Combine sugar and eggs; mix well. Add all other ingredients. Pour into the pie shells, 1/2 mixture into each one. Bake at 350° for 45 minutes or until knife inserted in the middle comes out clean. Cool before serving. Makes 12 servings. Preparation time: 1:00.
Mix and pour in pie shells. Bake at 350° for about 45 minutes.
Mix and add salad dressing to bind together. A little lemon juice can be added to keep apples from turning brown.
Preheat oven to 350°. Grease and flour 2 (9-inch) layer cake pans. Put the first 4 ingredients in blender. Cover and run on high for 20 seconds. Sift remaining ingredients into mixing bowl, then add liquid mixture. Stir until smooth. Pour batter into prepared cake pans and bake 30 to 35 minutes or until done. Cool on racks.
Mix beans, onion and pepper. In a small bowl, blend remaining ingredients together and pour over beans. Refrigerate 12 hours.
To make dressing: Combine first 4 ingredients in a jar and shake. Combine almonds and sugar in skillet; cook over medium heat stirring until almonds are browned. Transfer to foil to cool. Tear lettuce into bite size pieces, place in salad bowl; add onions and oranges. Pour on dressing; add pepper and toss. Top salad with almonds and parsley. You will not need all of the dressing, use a little at a time. This can be made a day ahead; but do not add dressing mix, almonds and parsley until ready to serve. Almonds will keep in zip lock bag 3 to 4 days.
Heat oil. Add zucchini, carrot, onion, celery, pepper and herbs. Cook covered over medium heat about 5 minutes until vegetables are done, but crisp. Stir occasionally. Add tomatoes and salsa.
Beat egg whites and sugar until stiff. Spread over cake mixture. Sprinkle crushed walnuts over mixture. Bake 20 minutes in a 350° oven.
Dissolve Jell-O and marshmallows in boiling water. Add cold liquid. Chill until slightly thickened. Beat in mayonnaise. Stir in Cool Whip until blended. Add cabbage and pineapple. Pour into casserole or mold and chill until firm.
Spread bread with peanut butter and mayonnaise. Put banana between the two slices of bread and add lettuce, if desired.
Combine horseradish and dry mustard and mix well. Then add preserves, apple jelly and pepper. Refrigerate. Serve with crackers and cream cheese.
Preheat oven to 275°. Combine margarine, butter, cream cheese and sugar; beat well. Add salt and vanilla. Add eggs, one at a time, beating well after each addition. Add flour and mix well.
Place all ingredients in a large Dutch oven or iron pot. Salt lightly as soup is very salty. Pepper to taste. Bake at 250° for 4 hours until meat is fork-tender. Serve over hot cooked rice.
Beat eggs. Mix oatmeal, salt, oregano and parsley. Stir oatmeal mixture and onion into eggs. Form into patties. Fry in hot oil until patties are thoroughly cooked and both sides are browned. Remove from pan and drain on paper towels. Discard any oil remaining in pan. Return patties to pan. Add tomato sauce. Top patties with Mozzarella cheese. Cook until sauce is heated and cheese starts to melt. Sprinkle with Parmesan cheese and serve.
Mix all together and spread on flour tortillas. Roll up and leave in refrigerator for awhile, then slice.
Melt butter in skillet. Add Brazil nuts, onion, celery, salt and Tabasco sauce; cook until nuts are lightly browned. Add to bread crumbs and parsley. Add water or stock. Toss lightly with fork. Stuff cavity of a 12 pound turkey or two 6 pound turkeys. May be baked separately. Cover with foil for soft dressing or uncover for drier dressing. Bake in a moderate 350° to 375° oven for 35 minutes.
Cook and brown sausage. Drain. Mix together eggs, milk, salt and pepper to taste. In a baking dish, grease bottom of pan, putting crescent rolls to make crust. Layer sausage, hash browns and cheese and then egg mixture. Top with Parmesan cheese. Bake at 375° for 25 minutes.
Lightly saute pepper and onion in shortening. Push aside. Saute meat, then combine all. Sprinkle uncooked noodles over top. Add tomatoes and mushrooms, including juice. Bring liquid to a boil. Reduce heat, cover and simmer for 45 minutes, stirring several times. Sprinkle cheese over top and continue simmering 15 minutes longer.
Mix well. You are now ready for dipping food. Remember to salt okra before dipping. Also may be used for fish, oysters or vegetables. Deep fry.