HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes at 325° until you can easily pierce with fork (about 1 1/2 hours). Cut lengthwise and scoop out pulp, leaving enough to hold shells firmly together. Whip potatoes with margarine, cream, Cajun seasoning, onions, meat and cheese. Refill shells with mixture. Reheat at 400° for 20 to 25 minutes. Serves 6.
Mix cheese, mayonnaise and dill weed. Spread on baked crust while still warm; sprinkle with vegetables. Pat slightly. Refrigerate 2 to 3 hours. Cut into squares, tiny pieces or flowerets.
Layer in bottom of a 9 x 13-inch greased and floured cake pan, Rhubarb, Jell-O, sugar and marshmallows. Make the yellow cake mix as directed on package. Pour over top of rhubarb mixture. Bake at 350° for 1 hour. Cool slightly and turn upside down on platter.
Prepare crust for 9-inch nonstick spring-form pan. Cut each apricot half into 5 slices and set aside.
Combine cornstarch and mustard in a small saucepan; gradually stir in water. Cook over medium heat, stirring constantly until mix thickens. Cool. Add remaining ingredients. Keep in refrigerator. Shake well before use.
With mixer, mix together margarine, sugar, eggs and salt. Gradually add flour, baking powder and pecans. Spread on large, greased cookie sheet. Bake for 20 minutes at 350°. Spread marshmallows over the top. Return to oven until the marshmallows are slightly melted. Mix chocolate, peanut butter and cereal. Spread over marshmallows. Chill in refrigerator.
In a medium skillet saute onion until soft in butter. Add wax beans, salt and pepper. Heat on low until heated through, stirring often.
Mix the ingredients together. They will stay fresh in an airtight container for up to 6 months.
Mix turkey, rice, onion soup mix and pepper. Form into small balls. Brown in oil, turning frequently, until lightly browned. Using large pan, pour sauce and water into pan; add the meatballs and cover. Simmer about 45 minutes. The rice will stick out from the meatballs when done.
Peel, wash and slice potatoes. Cook until tender with salt. Drain. Put half of potatoes in 9 x 13 dish. Spread 1 can celery soup over potatoes. Dice onion real fine over soup. Put 1/2 package shredded cheese over onion. Put margarine over cheese. Put other half of potatoes over cheese. Put other can of soup over potatoes. Put rest of cheese over soup. Cook in 325° oven for 30 minutes.
Dip roast in seasoned flour and brown in skillet. Put roast in a Dutch oven or large pan with lid. Cook 1 hour and add cabbage, carrots, whole onions and water to cover. Cook 1 hour and then add potatoes; cook until tender. Serve with each vegetable in its own dish and meat on platter. The broth is great for gravy. The leftovers from this dish makes a great vegetable soup; just add a few other vegetables and tomato juice.
Press peeled tomatoes into pint jar; add 1 jalapeno pepper (split), add salt. Seal jar. Place in pressure cooker. Bring pressure up to 5; turn stove off.
Combine first six items; make balls. Bake at 350° for 20 minutes. Drain.
Mix ice cream, peanut butter, Cool Whip and pudding together. Add Grape-Nuts. Press into an 8 x 8-inch pan. Freeze.
Preheat oven to 350°. Mix sugar, eggs and flour. Add milk, butter and flavoring. Cook 30 to 35 minutes.
Preheat oven to 325°. In large mixer bowl beat eggs at high speed until foamy (about 3 minutes). Beat in flour, sugar and brown sugar until well blended. Beat in softened butter. Stir in walnuts and chocolate chips. Pour into pie shell. Bake 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean and top is golden brown. Serve with whipped cream or ice cream.
In a shallow baking dish, arrange potato slices in layers. Melt oleo in small saucepan; add onion, salt and pepper. Brush or pour oleo mixture on potato slices. Bake at 425° for about 1 hour or until potatoes are crisp and brown. Serves 4 to 6.
Rinse chickpeas under cold water; mash in a bowl. Add garlic, sesame and lemon juice and stir until smooth. Chill. Serve on flat plate with Syrian bread.
In a punch bowl, add pineapple, Hawaiian Punch and finally the ginger ale. May add ice at this time. Refrigerate items until cold before preparation.
Preheat oven to 400°. Sift into a bowl corn meal, flour, sugar, salt and baking powder. Melt butter and shortening. Cool. Beat eggs lightly. Add butter and shortening. Stir in milk. Add to dry ingredients and beat 1 minute until smooth. Do not overbeat. Butter a loaf pan. Pour in batter. Bake 30 minutes or until bread comes slightly away from edge of pan and is golden brown.
Spoon chicken onto tortillas. Top with cheese. Roll up tightly. Secure with toothpicks. Chill, sealed in plastic bag in refrigerator. Deep fry until crisp. Drain. Serve with guacamole or salsa.
Boil raisins and coffee for 5 minutes. Cream butter and sugar. Add eggs, beaten well. Add vanilla, spices and raisins. Add flour and nuts. Mix and pour in tube pan. Cook at 300° for 2 hours.
Bring sugar, cornstarch and 7-up to a boil. Cook until thick. Add jello. Stir well. Let cool. Slice strawberries in each baked pie shell. Pour topping over strawberries. Top with Cool Whip.
Cook broccoli, carrots, onion and potatoes until soft in water that just covers the vegetables (add salt to taste). Add cream-style corn, cheese, milk and margarine. Heat until cheese is melted. Add milk to make desired thickness.
Mix together and refrigerate. Hollow out loaf of bread (rye or pumpernickel is good). Place dip in hollowed bread and use bread pieces for dipping.
Mix rice, boiling water and instant minced onion. Cover bottom of greased 14 x 9-inch casserole with rice mixture. Place cooked turkey pieces over rice. Sprinkle frozen peas over turkey. Combine soups and milk; pour over casserole. Combine crushed crackers with butter; pour over top of casserole. Bake at 350° for 45 minutes.
Pour boiling water over oatmeal. Let stand for 20 minutes. Cream 1 stick oleo, white sugar, 1 cup light brown sugar and eggs. In a separate bowl, sift flour, cinnamon, soda and salt. Add sifted ingredients to creamed ingredients. Add oatmeal. Bake in 13 x 9-inch pan at 350° for 35 minutes. While cake is baking mix topping.
Heat oven to 350°. Mix half the dry cake mix, margarine, eggs and vanilla in large bowl until smooth. Stir in remaining cake mix and chocolate chips. Drop dough by rounded teaspoonfuls 2-inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes (centers will be soft). Cool 1 minute before removing from cookie sheet. Makes about 5 dozen.
Combine lemonade concentrate (do not dilute), sweetened condensed milk and Cool Whip. Stir until well blended. Pour into pie crust. Freeze for at least 4 hours. Serve frozen.
Melt butter; stir in flour, salt, pepper, sugar and onion. Add sour cream gradually, stirring constantly. Cook until thickened, stirring often. Fold in green beans. Turn into greased casserole. Grate cheese and sprinkle over beans. Crush corn flakes, mix with butter and sprinkle over cheese. Bake in 400° oven about 20 minutes. Sprinkle with almonds during last 10 minutes.
Cut up potatoes, cook in boiling water 20 minutes. Drain and mash. Brown pork and drain off fat. Stir in next 6 ingredients, 1/2 tsp. salt and 1/4 tsp. pepper. Cover and simmer 20 minutes, stirring often. Discard bay leaf, stir in potatoes and let cool. Roll half the pastry into a 12 inch circle. Line a 9 inch pie pan. Trim even with rim, fill with meat mixture. Roll remaining dough, slit. Place on top of filling and trim to 1/2 inch beyond rim. Seal, flute and bake at 400° for 30 minutes.
In stockpot, combine all ingredients, except noodles. Mix well. Cook over medium heat for 20 minutes or until vegetables are tender, stirring occasionally. Add noodles. Simmer an additional 15 minutes or until desired doneness.
Mix first 6 ingredients. Place in casserole dish. Top with crackers and dot with oleo. Bake in moderate oven, 350°, until cheese melts and crackers are golden brown.
Preheat oven to 400°. Cream butter and add sugar, vanilla and egg. Then beat until light. Add sifted flour, dry ingredients and nuts. Mix lightly. Drop scant teaspoon onto a cookie sheet and bake for 5 minutes.
Cut each egg crosswise in slices. Scoop yolks out into small bowl and mash well. Set egg whites aside.
Mix egg, milk, salt and bread crumbs. Allow crumbs to soften thoroughly. Combine with ground chuck and chopped vegetables. Shape into loaf and place in Crock-Pot. Top with Ketchup and green pepper rings. Cover and set on high for 1 hour then turn to low for 8-9 hours.
Trim all fat from the meat, then slightly freeze. Slice across grain into strips, 1 to 2-inches long and 1/8-inch thick. Mix water and cornstarch until smooth. Add soy sauce, sherry, ginger and garlic powder. In heavy skillet, heat 1 tablespoon oil very hot and add half the beef, stirring constantly, until lightly brown. Then brown the other half. Remove from pan, add 1 tablespoon oil; add mushrooms and brown lightly. Return meat to pan and add broccoli, chestnuts and cornstarch mixture. Bring to boil while stirring until sauce is thickened and clear. Stir in bean sprouts and onion. Allow to heat and serve. Makes 6 servings. Contains about 266 calories per serving.
Dissolve gelatin in hot water. Add and stir in cream cheese. Let cool and add baby food and crushed pineapple. Fold in pecans and whipped topping. Refrigerate until set.
Preheat oven to 350°. Put sliced spareribs in shallow pan. Combine pineapple juice, vinegar, brown sugar, ajinomoto, ginger, garlic, shoyu and salt. Mix sauce with spoon until mixture is dissolved thoroughly. Mix cornstarch and water; add to mixture. Pour over spareribs. Bake for 1 1/2 to 2 hours at 350°.
With a fork, cream the cream cheese. Add the remaining ingredients, reserving 1 cup of pecans. Mix well by hand. Let the mixture harden in the refrigerator for 45 minutes. Remove and shape into a ball. Roll in the reserved pecans. Makes 1 really big cheese ball.
Cream the butter and sugar in a wooden mixing bowl. Lightly stir in the separately beaten egg whites and yolks. Then blend in the milk. Sift the baking powder into the flour and stir this in. After these ingredients are mixed, stir in all the fruits and spices.
Mix together cake mix, eggs, cherry pie filling and almond extract until moistened. Beat 3 minutes at highest speed. Pour into long pan. Bake at 350° for approximately 40 to 50 minutes or until toothpick inserted in middle comes out clean. Cool completely.
Bake cake as directed on box. Thaw strawberries. Mix vanilla pudding as directed on box. Let cake cool. In a large plastic bowl, crumble cake in chunks and layer on bottom. Layer strawberries on cake and then layer pudding on strawberries. Repeat. Layer with Cool Whip. Keep refrigerated.
Mix together the flour, baking powder, sugar and cocoa. Add the buttermilk, oil, food coloring, vinegar and eggs. Pour into 3 (9-inch) sprayed pans. Cook 20 minutes at 350°.
*This is an 8 x 8 x 12-inch block of beef tripe, about 3 to 4 pounds.
Heat 1/4 cup oil in frypan. Add chicken, onion and garlic and saute until crisp, turning evenly. Sprinkle with flour and add next 6 ingredients; mix well. Cover and cook 30 minutes. Add potatoes and continue cooking another 30 to 35 minutes at 350°. Just before serving, heat remaining 1/4 cup oil and saute bananas until golden. Arrange chicken in center of platter; surround with potatoes and bananas.
Sift dry ingredients together. Add eggs and pineapple. Stir well until blended. Bake in a greased 13 x 9-inch pan at 275° for approximately 60 minutes. Frost while slightly warm.
Split muffins; butter them lightly and lay out on cookie sheets. Warm 5 minutes in a 350° oven. Remove from oven and spread with pizza sauce. Crumble meat over the sauce; pile on olives, mushrooms and grated cheese. Return pizza to the oven and heat 10 minutes until cheese melts.
Beat cheese in blender until smooth; add sweetener, lemon juice, vanilla and eggs. Beat well. Add milk and beat again. Pour into 8-inch pie pan. Bake at 350° for 35 minutes. This is a good light lunch.
Melt butter. Add dates, sugar and the beaten egg. Bring to boil and continue same for 5 to 10 minutes. Remove from heat and add the cereal, nuts and vanilla. When cool, form into balls and roll in coconut.
Heat oven to 350°. Cream together the shortening and sugar. Add the beaten egg and molasses and mix well. Add the sifted dry ingredients to first mixture and blend together. Chill dough for several hours. Shape the cooled dough into small balls about the size of a walnut and dip the tops in sugar. Bake 12 to 15 minutes at 350°. Makes approximately 4 dozen cookies.
Mix all ingredients. Let stand overnight in refrigerator (at least 8 hours). Bake in deep 2-quart greased casserole dish until golden brown. Bake at 350° for 1 to 1 1/4 hours.
Combine all ingredients in medium bowl until well blended. Store in airtight container in refrigerator. Makes 1 cup.
Cut onions in 1/2-inch slices or rings. Cut steak in thin strips. In large skillet (oven-safe), brown steak in oil over high heat. Add onions and saute until tender and crisp. Blend soup, sherry wine and liquid from mushrooms with garlic salt. Pour over steak and add mushrooms. Reduce heat and simmer for 1 hour.
Add grits to 4 cups boiling water and boil 4 minutes. Add butter and cheese to hot grits. When grits are lukewarm, beat eggs in a separate bowl until frothy. Pour eggs into tea cup. Finish filling cup with milk. Add milk and egg mixture to grits. Pour into greased baking dish and top with 1 cup grated Cheddar cheese. Bake until cheese browns in 350° oven.
Brown chicken in skillet with oil, salt and pepper with a little butter. When brown place in baking dish. Put remaining ingredients over chicken in the order given. Bake uncovered at 400 degrees for 45 minutes.
In skillet, brown beef and cook onion until tender. Drain. Stir in soups and water. Add potatoes. Heat; stir occasionally.
Place cutlets between 2 pieces of wax paper and pound with a meat mallet until thin. Flour cutlets and brown them in a saute pan in 3 tablespoons of olive oil and 2 tablespoons margarine.
Boil fryer, cool and debone. Melt margarine in a 9 x 13-inch pan. Mix dressing with melted margarine (take out 1 cup before mixing) in a 9 x 13-inch pan. Layer chicken on top of mixture. Mix soups and broth from chicken in bowl. Pour all on top of layered chicken and dressing. Sprinkle with 1 cup of reserved dressing. Bake at 350° for 1 hour.
Mix the dry ingredients, then add butter, beaten egg yolks and milk. Fold in the egg whites. Pour into 2 unbaked pie crusts. Bake at 400° for 10 minutes, then reduce heat to 350° and bake until done.
Cut steak in thin strips. Heat margarine in skillet, add meat and fry until richly browned. Add onion and garlic, peppers, pimentos, celery, salt and pepper. Add water and bouillon and cook 20 to 25 minutes until meat is tender.
Combine all of the ingredients in a large kettle. Boil 5 minutes. Seal in hot jars. Good for pie filling.
Take juice from fruit and mix with eggs, flour, sugar and margarine. Cook until it thickens. Let mixture cool, then pour over mixed fruit, bananas and marshmallows. Fold in and refrigerate until ready to serve.
Cook and drain macaroni. Combine cottage cheese, sour cream, egg, salt and pepper, hot sauce, onion and cheese in large bowl. Fold in macaroni. Spoon into a buttered baking dish. Bake at 350° until bubbly 45 minutes. You can add 2 teaspoons Dijon mustard instead of hot sauce for variation.
Cook pasta (chill). Add crabmeat, shrimp, snow peas, green onions, tomatoes, black olives and spinach leaves.
Cook frozen vegetables in boiling water just to separate. Combine with mushrooms, water chestnuts, soup, cheese, salt and pepper. Place in greased 1 1/2-quart casserole, top with potato chips. Bake at 350° for 25 to 30 minutes. Yields 8 servings.
Spray the inside of a large brown paper bag with Pam. Put popcorn in bag.
Thaw and drain spinach thoroughly. Cut cheese into small cubes. Mix together all ingredients thoroughly. Spoon into a greased pie plate. Bake, uncovered, in a 375° oven for 45 minutes or until set (slightly golden brown around edges). Cool 10 minutes before serving.
Brown meat and onions. Drain off excess grease. Add remaining ingredients and cook for awhile.
Cook onion in butter; add flour, salt and pepper. Stir in mushrooms, sour cream, milk and sherry. Add chicken and chestnuts. Pour into 1 1/2-quart casserole. Sprinkle with grated Swiss cheese, then add on top bread crumbs mixed with melted butter. Bake at 400° for 25 minutes. Serve over rice.
Place chicken breast halves in baking pan so they don't overlap. Sprinkle with garlic powder. Mix soup, milk, sour cream, sherry and drained mushrooms to make a sauce. Spread over chicken. Sprinkle paprika over all. Bake in 375° oven for 45 minutes or until tender. Serve with noodles or as meal entree. Makes 6 servings.
Dump all ingredients except pecans into a large bowl and mix well. Top with chopped pecans and refrigerate several hours.
Place chicken breasts in an 11 x 7-inch baking dish. Combine remaining ingredients, including mushroom liquid and pour over chicken. Sprinkle generously with paprika. Bake in 350° oven 1 to 1 1/4 hours or until tender. Serve with sauce over each breast and rice of your choice.
Soften gelatine in juice. Combine all ingredients in blender. Blend well. Pour in 9-inch pie plate. Sprinkle top with cinnamon. Bake in 350° oven for 30 minutes. Cool and refrigerate. Entire recipe contains 2 fruits and 12 ounces protein.
In food processor put bologna, cheese, celery, olives, and boiled eggs and blend. In a large bowl, add salt, pepper, relish and onions. Add mixture from processor. Add mayonnaise until spreading is easy.
Combine lemon	juice, honey, cornstarch and juice from can of pineapple in saucepan. Bring to boil and let thicken. Cool. Arrange prepared fresh fruit on	tray. Dip fruit in sauce.
Beat eggs lightly with wooden spoon. Stir in sugar, salt and vanilla, then cocoa dissolved in melted shortening. Stir in flour and nuts. Do not beat at any time. Spread mixture in a 9 x 13 x 2-inch greased pan. Bake at 325° for 30 to 35 minutes. DO NOT OVERBAKE.
Layer in buttered shallow dish: Oysters, crackers, butter, salt and pepper. Pour whipping cream over all and bake 1 hour at 350°.
This is probably one of the most popular vegetables served at Korean meals, second only to Kimchee. Blanch fresh bean sprouts in boiling water for 60 seconds. Drain and rinse immediately with cold water. Combine dressing ingredients. Toss well drained sprouts and dressing together in a bowl. Top with 1 fresh, finely minced scallion and 1/2 teaspoon white sesame seed. Serve chilled as a side dish!
Mix mochiko, sugar and coconut together. Add coconut milk; mix until just moistened. Form dough into 1-inch size balls; roll in sesame seed. Shape will be oval. Deep fry for 3 to 4 minutes, until golden brown.
Preheat oven to 350°. Combine rice and broccoli with butter while warm in large bowl. Melt the cans of soup, cheese whiz and milk over low heat; stir till smooth. Combine soups with rice, broccoli mixture, add seasoned salt. Spray 9 x 13 casserole dish with cooking spray; pour in mixture and spread evenly; sprinkle with paprika for looks. Bake for 20 minutes or until bubbly.
Cook macaroni as directed. In medium skillet, saute onion, celery and bell pepper in butter until tender. Add chicken and the rest of the ingredients, except macaroni and cheese, grated cheese and nuts. Cook on medium heat for 30 minutes. Add prepared macaroni and cheese. Mix well. Cook at 325° for 1 hour. Sprinkle grated cheese and nuts on top.
Combine green beans and peas and set aside. Combine remaining ingredients, blending well. Stir in vegetable mixture. Cover. Refrigerate for several hours or overnight. Stir occasionally. Serves 8 to 10 people.
In medium saucepan, bring pineapple to a boil. Sprinkle in both packages of jello, stirring well. Remove from heat. Cool well. Add the buttermilk, stirring well. Fold in the Cool Whip and nuts. Pour into a 9 x 13-inch glass dish and refrigerate until congealed.
Combine and beat until smooth the shortening, salt, lemon rind, nutmeg, sugar and eggs. Sift flour and soda. Add to egg mixture. Add milk and mix well. Drop level tablespoon of dough on greased baking sheet. Flatten cookies by stamping with a flat-bottomed glass covered with a damp cloth. Sprinkle with sugar, if desired. Press 3 raisins into each cookie. Bake at 375° for 10 to 12 minutes. Makes 3 1/2 dozen.
Mix all ingredients well. Pour into freezer container. Add milk if needed to fill. Freeze! (We put in blender.)
Mix together in a pan. Heat slowly until mixture lumps together. Remove from heat. Stir with hands or spoon until play dough consistency. Knead a few times. Store in a tightly closed container.
Spread peanut butter and jelly onto the bread, then put the two slices of bread together. Repeat until full.
Stew chicken breasts with 2 stalks celery and salt. Throw away celery stalks when chicken is done. Mix with remaining ingredients and serve.
Cook macaroni according to package instructions. Drain and cool. Combine next 6 ingredients and stir until blended. Add to macaroni, stirring well. Stir in chicken, cucumber, celery, olives and onion. Chill at least 2 hours before serving. Serve in lettuce lined dish. Yields 8 servings.
In a large bowl, mix oil, sugars, vanilla, eggs and bananas. Sift flour, salt, soda and baking powder. Add to liquid and mix well. Add nuts. Pour into 5 or 6 loaf pans. Cook at 350° for 40 to 50 minutes. Test with toothpick.
Dice squash into 1 1/2-quart casserole. Add chopped onion, salt and pepper and mix together. Place covered casserole in microwave. Cook on High for 12 to 16 minutes (depending on how soft you like your squash). Let sit, covered, for 6 to 8 minutes. Serves 4.
Put all ingredients in 8 x 8-inch cake pan or small casserole. Don't stir. Bake 1 hour in 350° oven.
Melt candy bars and margarine in double boiler. While cooling, mix the rest of the ingredients. Add to the candy bar mixture. Pour into a greased tube pan. Bake at 300° for 1 1/2 hours.
In medium bowl with mixer at low speed, beat soup and cream cheese until well blended. Beat in lemon juice, garlic, savory and pepper. Cover and refrigerate at least 4 hours.
Mix all ingredients in blender. Pour into a 10-inch pie shell. Bake at 350° for 45 to 50 minutes.
In a large saucepan, heat soup, sour cream, cheese, cheese mix, margarine and milk. Add potatoes. Pour into 3-quart oblong pan. Top with extra cheese and buttered cracker crumbs. Casserole can be refrigerated for 1 hour. I have used regular potatoes in this recipe. Boil 12 potatoes whole for 25 minutes. Remove skins and dice up.
Drain kidney beans. Add remaining ingredients. Chill and serve. Goes well on picnics or barbecue.
Pack the apples and white sugar in greased pan (2 inches deep). Blend the brown sugar, butter and flour. Spread over apples and bake at 350° for 30 minutes or more. Serve with whipped cream or ice cream.
Wash and slice tomatoes. Beat eggs, salt and pepper in a small bowl. Heat oil in skillet. Dip tomatoes in egg mixture, then into breading, then place into hot oil. Fry until golden brown. Drain on paper towels. Serve hot. Delicious at breakfast or any time!
Melt chocolate bar in top of double boiler or in microwave (low power). Mix chocolate in 2/3 of Cool Whip. Pour into crust. Ice with remaining Cool Whip. Grate remaining chocolate bar on top. Refrigerate 1 hour or more. Can be done day before.
Layer saltines on an aluminum foil-lined jelly roll pan. Bring butter and sugar to boil over medium heat. Boil 3 minutes, stirring constantly. Pour and spread mixture over saltines. Bake at 350° for 10 to 15 minutes or until golden brown. Cool slightly and sprinkle with chocolate chips, spreading as they melt. Top with nuts, if desired. Refrigerate to cool. Break into pieces.
Pour boiling water over Crisco, sugar and salt. Cool to lukewarm. Dissolve yeast in 1/2 cup lukewarm water. Add egg yeast to Crisco mixture. Add flour to make soft dough. Rub with Crisco and let rise in refrigerator overnight. Punch down and make rolls. Let rise again in warm place and bake at 425°.