HumbleIntelligence/food-ner-1-Million huggingface dataset:
Halve baked potatoes and scoop out pulp. Whip pulp with carrots, parsley, chives, horseradish, yogurt and butter. Season to taste with salt and pepper. Refill potato halves. Top with grated cheese and paprika. Bake in a 350° oven for 15 minutes, or until cheese melts and mixture is hot.
Preheat oven to 350°. Mix half cake mix, butter, vanilla and eggs until smooth. Add rest of cake mix, chocolate chips and nuts. Drop dough with teaspoon 2 inches apart onto greased cookie sheets. Bake 10 to 12 minutes. Centers will be soft.
Cut wieners in small bite size pieces. Fry wieners (not much oil). In a pint jar, fill half full with barbecue sauce. Add ketchup. Fill jar the rest of the way full with water. Shake until well mixed. Pour over wieners. Simmer.
Place frozen rolls in well-greased Bundt pan (or angel food pan). Sprinkle 3/4 of pudding over rolls. You may add nuts, raisins, etc. Melt butter and brown sugar together; let bubble a few seconds. Pour mixture over the rolls. Cover with foil and a towel and let stand on the counter overnight. In the morning bake for 30 minutes at 350°. Turn out of pan immediately.
Add onion to potatoes. Cube and fry bacon until golden brown. Remove bacon from pan. To bacon fat, add butter and flour. Stir and cook and add vinegar, water, sugar, salt and pepper. Let come to a boil and pour over potatoes. Add bacon cubes. Serves about 6 people.
Mix ingredients together. Set in refrigerator for 20 minutes. Roll into 2 balls. Roll in pecans or walnuts. Top with a cherry.
*Canned or frozen fruit may be used. Drain well to prevent crust from becoming soggy.
Drain canned fruits well. Combine fruits together, well drained. Beat all other ingredients for 2 minutes. Refrigerate.
Mix together the sour cream and taco mix; set aside. Mound up refried beans. Pour mixture of sour cream and taco mix over mound. Dice tomatoes and onions; put on top of mound, also. Sprinkle with shredded cheese. Now, dip chips.
In saucepan, mix brown sugar, flour, syrup, butter and salt. Heat until butter melts. Beat eggs with vanilla. Stir in syrup mix and pecans. Pour into pie shell. Bake below oven center at 375° for 40 to 45 minutes. Cool and serve.
In large boiler, boil chicken in 2-quarts water with salt. Boil until tender and meat begins falling off bones. Remove from heat, remove chicken from broth and cool. Remove skin and meat. Tear meat into bite-size pieces.
Wash all the cucumbers and slice. Add all into large stock pot. Bring to a boil, stirring carefully, until all cucumber slices have changed color. Makes about 7 pints. Holds a long time in refrigerator, or they can be hot packed and sealed.
In a large bowl, combine first 4 ingredients. Stir in a large amount of cracked ice. Let stand 3 hours; drain well. Remove garlic. In a large kettle, combine remaining ingredients. Add drained mixture. Bring to a boil.
Dissolve the jello in 2 cups of boiling water. Add the sugar and thawed strawberries. Place in refrigerator until begins to thicken. When mixture is mushy, fold in Cool Whip. Break cake up into little pieces in bowl, alternating layers with strawberry mixture.
Preheat oven to 400 degrees. In a large bowl, beat eggs for at least two minutes on low speed. Add milk and flavoring blending well. Pour into pie shell. Bake for 10 minutes. Reduce temperature to 300 degrees and bake for 30-35 minutes longer.
In a small saucepan, bring wine, vinegar, sugar and citrus juices to a boil over high heat. Continue to boil until reduced to about 3/4 cup, 10 to 12 minutes; remove from heat and stir in black pepper.
Preheat oven to 350°. In a casserole dish, layer stew first with the hamburger. Salt and pepper each layer. Slice potatoes and celery and chop onion. Place on top of hamburger. Open kidney beans; do not drain. Pour on top of potatoes. Open tomato soup; do not add water. Mix with Worcestershire, salt and pepper; pour on top . Cover and bake at 350° for 1 1/2 hours; stir after 45 minutes.
Heat oven to 350°. Mix sugars, margarine, peanut butter and egg. Stir in flour, oats, soda and salt. Spread in greased rectangular pan. Bake for 17 to 22 minutes.
Cook 1 potato in 2 1/2 cups water; drain potato. Let cool and add remaining ingredients. Put in large bowl and keep in refrigerator taking out enough dough each time to make the number of biscuits desired. Brush with butter and let rise 1 hour before baking at 450°.
Combine raisins, dates or prunes, figs, apricots and orange rind in small bowl. Set aside. Cream oleo until light and fluffy. Add eggs and vanilla. Stir in flour, soda, baking powder and spices. Pour in fruit mixture and meat until blended. Bake at 325° for 45 to 55 minutes. Cool and store in upright container for 3 days. Freezes well.
Dissolve gelatin in boiling water. Add pineapple and drained oranges. Pour into a 13 x 9 x 2-inch pan and chill. Beat pudding and milk until smooth. Fold into whipped cream. Spoon onto gelatin. Chill. Add nuts, if desired.
Let dough double in size. Punch down and add or knead rosemary and garlic. After a second rising, cut dough into small pieces. Roll into sticks about 16 inches by 3/8 of an inch.
Cream together the margarine and peanut butter. Add white and brown sugar. Stir in egg, vanilla, flour and baking soda. Place dough, a teaspoon at a time, on cookie sheet. Press each spoonful flat with a floured fork. Bake at 350° for 10 minutes. Cool a minute or two before removing from cookie sheet. Yields 5 dozen.
Combine eggs, mayonnaise, Worcestershire, onion and hot pepper sauce. Stir in crab and put in casserole. Combine bread crumbs and butter. Sprinkle on top. Bake at 350° for 15 to 20 minutes. Yields 8 servings.
Mix sugar, molasses, hot coffee and soda. Add and mix rest of ingredients. Chill. Drop on cookie sheet and put jam in a small hole in center of cookie; sprinkle sugar on and bake at 350° for 10 to 12 minutes.
Drain and chill fruits; reserve juice. Chop apricots. Dissolve Jell-O in boiling water. Add 1 cup juice from fruits. Chill until slightly congealed. Fold in fruit and marshmallows. Pour into 11 x 7 x 2-inch baking dish. Chill until set. Spread with frosting as follows: Combine sugar and flour. Blend in beaten egg. Gradually stir in juices. Cook over low heat until thickened, stirring constantly. Remove from heat; stir in butter. Cool. Fold in whipped cream and spread over Jell-O. Sprinkle with grated cheese. Makes 12 servings.
Put whole chicken in 3 1/2 quart water in large Dutch oven. Put bay leaf, ham bone, chicken cubes, onion and parsley. Cook about 45 minutes. Take whole chicken out of water and remove bones. Put all chicken back in pot. Add remaining ingredients and cook on low 1 1/2 hours. Serve with cornbread.
Spray a 9 x 13 x 2-inch pan with Pam or other nonstick coating. Scatter coconut and pecans over bottom of pan.
Preheat oven to 350°. Mix ground beef, rice, onion, bell pepper, salt, thyme and egg. Add 1/2 can tomato sauce. Blend. Shape into loaf. Bake 1 hour. Pour off fat. Meanwhile, heat oil and cook celery until tender. Add remaining 1 1/2 cans tomato sauce. Add parsley. Simmer over low heat while baking meat loaf. After pouring off fat, top loaf with sauce. Return to oven and bake for 10 minutes. Serves six.
Mix all ingredients together. Mixture will be thick. Spread into 9 x 13-inch greased pan. Bake at 350° for 20 to 25 minutes.
Prepare pastry for two crust pie. Line bottom of 9-inch pie plate with pie pastry. Coarsely crumble Ritz crackers on pastry. Combine and boil the water, sugar and cream of tartar. Boil 15 minutes, gently. Add lemon juice and zest. Cool. Pour over crackers and dot generously with butter. Sprinkle with cinnamon.
Combine softened cream cheese and Cheddar cheese, mixing until well blended. Add onions, Worcestershire sauce, cayenne pepper and salt; mix well. Chill. Shape into ball and roll in nuts. Serve with crackers.
Brown beef and drain fat. Add all remaining ingredients. Simmer for 2 hours, uncovered.
Thoroughly mix oil, sugar and eggs. Sift together all dry ingredients and stir in oil mixture. Mix apples, walnuts and vanilla. Pour into a 13 x 18-inch greased and floured pan. Bake at 375° for 40 minutes or until cake pulls loose around edges.
Mix all ingredients together. Serve with no-fat cracker of your choice or freshly cut vegetable sticks.
Dissolve jello with boiling water. Let cool in a 9 x 13-inch dish. Add pineapple and blueberries. Mix all and let jell. Mix sour cream, cream cheese, vanilla and confectioners sugar. Mix well and spread over jello mixture. Top with a few crushed pecans.
Mix together flour and sugar. Cut in butter. Crumble over pie or cake. Enjoy!!
Mix butter, sugar, vanilla, egg and salt. Add flour and nuts. Roll in balls and place on ungreased cookie sheet. Bake at 350° for 15 minutes. Cool and roll it in powdered sugar.
Prepare fettuccine according to package directions. In large saucepan, saute garlic in hot oil for 1 minute. Add tomatoes and parsley; simmer, covered, for 10 minutes.
Cream butter and shortening. Add sugar and beat. Add eggs, one at a time. Beat well. Add food coloring. Add dry ingredients with milk and vanilla. Bake 1 hour and 15 minutes at 325°. Bake in a 10-inch tube pan.
Brown hamburger and drain grease. Add potatoes, carrots, rice, corn, soup and water. Bake 1 to 2 hours at 325° (until vegetables and rice are done).
Preheat oven to 350 degrees. In a bowl beat butter and sugars until fluffy. Add egg. Combine flour and baking soda, blend into creamed mixture. Stir in M & M baking bits, raisins and nuts. Drop by rounded tablespoon on greased cookie sheet. Bake 13 - 15 minutes.
Bake cake according to directions on box, using a 13 x 9 x 2-inch baking dish. Remove from oven and while hot, drizzle creme of coconut over top, after poking cake full of holes. Then drizzle can of Eagle Brand milk over cake. Set aside and completely cool. Then spread Cool Whip over cooled cake. Sprinkle with thawed coconut. Refrigerate.
Saute onions in 1/4 cup oil. Add tomato sauce, garlic and basil. Simmer 5 minutes before adding meatballs. Mix eggs, ground beef, cheese and bread crumbs in large bowl. Form into 1-inch meatballs and add to sauce. Simmer for 15 minutes without stirring, then simmer for 1 1/2 hours, stirring occasionally. Serve alone or over pasta.
Brown chicken in teriyaki sauce and peanut oil. Add all ingredients except onion. Bring to a boil, then simmer for 1/2 hour. Add onions. Cover and cook for 15 minutes. Serve over white rice.
Grease small bread pan; pour in fruit. Sprinkle on dry cake mix; sprinkle on nuts and then drizzle on melted butter. Bake at 325° until done. Double for a large size 13 x 9-inch pan.
Mix gelatin, cherry jello, lemon jello, sugar and hot water. Stir until dissolved. Add cranberries, celery, pineapple and nuts. Refrigerate overnight.
Blend vanilla pudding mix, oil, eggs and water with the large packet of cake mix in a large bowl, then beat at medium speed for 2 minutes. Pour 3/4 of the batter into a greased and floured 10-inch tube pan. Blend contents of the small packet in the remaining batter. Spoon the fudge batter here and there over the light batter. Pull a knife through the batter in wide curves several times. Bake at 350° for about 45 to 55 minutes, until center springs back when touched lightly. Cool right side up for about 25 minutes, then remove from pan. If desired, dust top of cooled cake with confectioners sugar.
Mix dry ingredients (corn meal, flour and sugar). Add oil, egg substitute and milk. Stir together by hand until moistened. Bake in muffin pan sprayed with cooking oil. Bake in 450° oven for 15 minutes.
Melt Crisco over low heat; add cocoa, sugar and eggs. Beat together. Sift flour, salt and baking powder. Mix all together; add nuts. Spread in pan and bake 30 to 35 minutes or until done. Spread 1 pint Marshmallow Creme over hot brownies.
Preheat oven to 400°. Line a baking pan with foil and lightly spray foil with vegetable oil. Rinse chicken and pat dry, set aside. Pour milk into a shallow bowl. Combine cornflake crumbs, rosemary and pepper in another shallow bowl. Dip chicken pieces first into milk and then into crumb mixture. Allow to stand briefly so coating will adhere. Arrange chicken in prepared pan so pieces do not touch. Bake 45 minutes, or until done. Crumbs will form a crisp "skin."
Grease a 13 x 9 x 2-inch glass baking dish with butter. Break bread into pieces and place on bottom of dish. Sprinkle cheese on top of bread and bacon on top of cheese. Add chilies and green onion. Whip eggs, milk, salt and pepper. Pour over all. Refrigerate overnight.
Melt butter in saucepan. Add onion and cook over low heat until onion is tender. Add remaining ingredients and heat. This sauce may be used in several ways, on chicken, steak or hamburgers, too.
Save 1/2 cup water to dissolve coffee. Make a syrup of sugar and water; bring to a boil. Cook slowly for 8 to 10 minutes. Make coffee and add to syrup. Bring to a boil; remove from heat and cool. When cool, add vanilla and vodka. Store in dark bottles.
Take 2 tortillas and cut some thin slices of cheese. Cover 1 tortilla with cheese and put the other tortilla on the top (like if you were making a sandwich). Make as many as you want and put them aside. In a small pan put the tomatoes to boil in water. When they are ready, put them in a blender for about 30 seconds until the liquid is thick. In another pan, put the vegetable oil on medium-high heat with the sliced onions. Add the tomatoes. Add some salt, pepper and garlic salt to your taste. Cut some jalapenos in small circles to add.	Mix and let it cook for a couple of minutes.
Cream oleo and sugar. Add eggs, one at a time. Add extracts. Add dry ingredients, alternating with sour cream and brandy. Bake in greased tube pan at 300° to 325° for 1 hour and 10 minutes.
Mix all together and pour into an unbaked pie shell. Bake at 350° for 1 hour.
Melt shortening or oleo in saucepan (or microwave). Remove from heat and stir in sugar and vanilla. Transfer to large mixing bowl. Allow to cool.
Dissolve gelatin completely in boiling water, stirring 3 minutes. Add ice cubes; stir constantly until gelatin is thickened, about 2 or 3 minutes. Remove any unmelted ice. Using a wire whip, blend in whipped topping, then whip until smooth. Chill if necessary, until mixture will mound. Spoon into pie crust. Chill 2 hours. Garnish with fruit, if desired.
Dissolve jello in boiling water. Add blueberries and pineapple. Let set in refrigerator.
Mix and put Oreos and oleo in a 9 x 13-inch pan and freeze.
Choose quantity of chicken you desire. Soak in Italian dressing in baking pan. Mix bag of pork rinds, cup of parmesan cheese and 1/4 cup of soy flour together in food processor. Blend until texture is similar to bread crumbs. Place mixture in baggie, add chicken and shake. Place chicken pieces back in baking pan with the Italian dressing. Bake for 45 minutes at 375 degrees.
Preheat oven to 400°. Line baking sheet with tinfoil. Remove stems from mushrooms and clean. Beat egg and add remaining ingredients. Spoon mixture into mushroom caps, dividing evenly. (At this point, mushroom caps can be refrigerated for up to an hour before you bake them.) Bake for 5 minutes, then broil for 5 to 7 minutes 8-inches from the heat source. Serve hot.
Mix all ingredients together in small bowl. Add butter and nuts last. Cook at 350° for 45 minutes or until they are not juicy in the middle and do not shake.
Combine all ingredients, except potato chips. Top with the crushed potato chips. Bake at 400° for 20 or 25 minutes.
Put first 4 ingredients into heavy saucepan and boil 4 minutes. Add chocolate chips and pecans. Drop on wax paper to cool.
In a large mixing bowl, combine dry cake mix, pecans, 1/3 cup evaporated milk and melted butter. Press half of the batter into the bottom of a greased 13 x 9 x 2-inch glass baking dish. Bake in a preheated 350° oven for 8 minutes.
Mix cream cheese, margarine and confectioners sugar using a mixer. Into another bowl, mix 3 1/2 cups milk with the 2 boxes of pudding; add Cool Whip to pudding. Gradually add cheese mixture to pudding mixture.
Mix together first 4 ingredients. Stir in butterscotch morsels. Pour into greased and floured Bundt pan. Bake 55 minutes or until done.
Combine ground chuck, salt, pepper and 1/4 cup cream. Shape into six patties. In large skillet, add oil and pan-broil burgers over medium heat to desired doneness. Remove to heated platter. Keep warm in oven while preparing sauce. Cook shallots and mushrooms in pan drippings until tender. Add remaining ingredients and cook for 3 minutes. Pour sauce over patties.
Preheat oven to 300°. Mix sugar, eggs, butter and milk well. Roll nuts in 1 cup of flour, then add to creamed mixture. Pour batter into Dutch oven and tie waxed paper over top. Put Dutch oven into dishpan with water and boil for 2 hours. Then put in oven and bake for 30 minutes at 300°. Half all ingredients if you want a 5 pound cake.
Grate potatoes; add sour cream and all ingredients except bread crumbs. Put in buttered casserole and top with bread crumbs. Bake 50 minutes at 300°, uncovered. Good with turkey.
Chop first 5 ingredients in a blender or processor. Add milk. Makes a stiff dough. Roll to 12 x 10-inch rectangle. Spread with 2 tablespoons soft margarine, 2 cups finely chopped rhubarb and 1/2 cup sugar. Sprinkle with cinnamon or nutmeg. Roll up from long side. Cut in 12 one-inch slices.
Cut 2 pieces of aluminum foil and place a chicken breast in center of each. Top with remaining ingredients. Wrap well and place on baking sheet. Bake at 350° for 1 hour.
Bring water and lye to a hard boil in "black wash pot." Add the grease. Keep at a slow, rolling boil, stirring with a long paddle. Cook until the soap thickens and falls rope-like when lifted out of pot or until jell sets in a saucer. Let cool in pot. When set and firm enough to handle, cut in hunks. Push out and cut into smaller pieces. Place on a table or board in sun to dry.
Use a large Dutch oven or large frying pan. Brown the beef with the diced onion until meat is no longer pink. Spill off all the drippings. Add the beans, ketchup, mustard and brown sugar and simmer for about 1/2 hour. Cook the bacon until crispy; drain on absorbent paper, then crumble into beans. Stir; simmer another few minutes and serve.
Whip together all ingredients except cream at low speed on mixer for 20 minutes. Fold in whipped cream. Pour into tray and freeze. Yields 6 servings.
Mix corn meal, baking powder, salt, soda and sugar. Add buttermilk and egg and beat thoroughly. Add melted bacon drippings and beat again. Pour into smoking hot skillet (8 x 2-inch).
I use my crock-pot and set on No. 3 or low setting for 6 hours. On stove top, simmer all ingredients for 2 to 3 hours.
Allow cream cheese to soften. Shred Cracker Barrel cheese very fine. Mix all ingredients together with mixer, except nuts. Shape mixture into ball. Roll in crushed nuts. Make day before to let flavor blend.
Pour glue into a small bowl. Gradually add starch and color. Let stand for 5 minutes. Mix with hands until smooth and rubbery. If it is gooey, add more starch; if it is hard, add glue. Store in an airtight container in the refrigerator for continued use.
Preheat oven to 350°. Cook rice. Mix soup, chicken and cheese together. Drain rice well; toss with butter to taste. Stir rice into soup mixture. Put in a greased casserole dish. Bake for 20 minutes or until cheese is bubbly. Serve warm.
Mix cake mix as directed. Place coconut and pecans in bottom of cake pan. Pour cake mixture on top. Mix remaining ingredients and drop by spoonfuls over top of cake. Bake at 350° for 35 to 40 minutes.
Melt the sugar in the corn syrup over medium heat. Do not overcook as it will harden. Add peanut butter and remove from heat. Stir well. Add the Rice Krispies and press evenly with wax paper in a greased 9 x 13-inch pan. Melt all the chips and pour over the Rice Krispies. When set, cut into squares and serve.
Thaw broccoli. Melt margarine and add to stuffing mix. Put 1/2 of stuffing mix in bottom. Add the broccoli, then rest of stuffing mix. Stir slightly. Bake at 350°, uncovered, for 50 minutes.
Melt together first 3 ingredients and add Crispix. Mix to cover cereal. Pour into	grocery bag with 2 cups sugar. Shake to coat. Serve in dog dish for effect (optional).
Melt shortening and margarine. Mix well. Add brown sugar and sugar; add soda, vanilla flavoring and egg. Mix for 5 minutes with a mixer. Add flour and nuts to mixture; stir well. Drop small balls of dough on ungreased baking sheet. Place two chocolate chips on top of each ball and press chips in. Don't flatten the dough. Preheat oven to 375°. Bake for 10 minutes.
Combine apples, celery, grapes and walnuts in medium bowl. Set aside.	Combine sour cream and lemon juice. Whip cream and sugar. Fold into sour cream mixture and pour over fruit mixture. Stir gently. Sprinkle with nutmeg.
Let butter soften in bowl. Mix in powdered sugar, using hands. A dab or two of evaporated milk may be used to help work mixture.
Lightly grease and flour 3 (8-inch) cake pans. Set aside. Combine all ingredients in large mixing bowl. Blend until moistened. Beat at medium high speed for 4 minutes. Spread batter evenly in the 3 prepared pans. Bake at 350° for 20 to 25 minutes. Let cool completely on wire rack.
Mix all ingredients except cheese and potato chips; turn into shallow buttered casserole. Combine cheese and potato chips and spread over top. Bake uncovered at 375° for 20 minutes. Yield: 6 servings.
Scald the 2 cups of milk. Add sugar, lard and salt. Let cool to lukewarm. Add the yeast, dissolved in the 1/2 cup of warm water. Add flour and stir good. Place in greased bowl; cover and let rise to double in bulk, about 1 1/2 hours. Place dough on floured surface. Knead and make into biscuits. Place in greased pans and let rise again about 1 hour. Bake at 350° for about 25 minutes. Enough to feed your Sunday company.
Melt unsweetened baking chocolate and sticks of butter in double boiler. Cool slightly. Beat in sugar. Blend in beaten eggs, one at a time. Add vanilla and salt, then stir in flour and chopped pecans. Bake in 400° oven for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Frost them, if you want, but they're so good, need no glossing over.
Melt butter. Add cream with sugar. Add beaten egg. Soften yeast in warm water and add to mixture. Add flour until thick, but not stiff. Spoon into greased muffin cups about 3/4 full. Bake at 450° until brown. Rolls rise in oven.
Mix together eggs and milk. Add in sugar, flour and nutmeg. Mix together. Put rhubarb into pie crust. Pour the mixture over the fruit. Dot with butter. Crisscross with strips of pie crust. Bake at 400° for 50 to 60 minutes.
Preheat oven to 425°. Heat milk to boiling. Mix sugar, spices and milk. Add to pumpkin, eggs and milk. Mix well. Pour into unbaked pie shell. Cook 15 minutes. Reduce heat to 350° and cook 25 to 30 minutes. Serves 8.
Mix graham crackers and melted margarine together. Pat in 13 x 9-inch pan.
Beat butter until creamy; gradually add powdered sugar. Add milk and liqueur. Mix until blended. Shape sugar mixture around cherries. Coat completely and put on wax paper. Microwave chocolate in 2-cup glass measuring cup at High 1 1/2 minutes or until melted. Stir twice. Dip coated cherries by stems into chocolate. Allow excess to drip off. Place on wax paper. Let stand until firm. Store loosely covered in cool place 1 week or until centers soften. Yields 3 dozen.
Preheat oven to 350°. Grease a 13 x 9 x 2-inch baking pan. Fry bacon in large skillet; drain fat. Combine with rest of ingredients. Bake 40 to 50 minutes.
Spread chicken on bottom of a 13 x 9-inch Pyrex dish. Mix 1 2/3 cups of broth and soup (also vegetables, if desired) and pour over chicken. Slice egg on top.
In a skillet, brown beef, onion and garlic. Drain liquid. Add tomatoes, salt, pepper, oregano and chilies. Simmer for 20 minutes or until most of liquid evaporates. Place 3 tablespoons of meat mixture on each tortilla; roll to make a cylinder. Secure with a wooden pick. Deep fry chimichangas in 375° fat until golden brown. Drain on paper towels. Keep warm in 350° oven. Serve with condiments.
Slice onion, potatoes and carrots. Grease baking dish. Layer in order listed. Season to taste. Bake in 300° to 325° oven for 2 hours.