HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and slice potatoes thinly. Use a food processor, if available. Lightly grease an ovenproof baking pan (13 x 9-inch). Layer potato slices in pan, sprinkling each layer with salt, pepper, nutmeg and cheese. Press garlic over mixture. Add cream and milk. (You may prepare ahead of time up to this step). Bake at 400° for about 40 minutes or until potatoes are soft and creamy and golden brown on surface.
Preheat oven to 350°. In large, heavy pan mix ground chuck in hot oil. Saute onion and garlic until brown. Add tomato paste and sugar. Fry for a few more minutes and add water and other ingredients, except Parmesan cheese and lasagna noodles. In separate pan, cook lasagna noodles in hot salted water; when done remove from fire, drain and rinse until cooled. Add 1 layer noodles and layer of sauce. Continue until all is used. Add the cheese to top. Bake in preheated oven for 20 minutes. Serve.
Mix all of the ingredients for about 4 minutes. Preheat oven to 375°. Grease and flour Bundt pan. Bake for 45 to 50 minutes or until golden.
Melt together oleo and Crisco and blend in the sugars; add four eggs and mix well. Then mix in all other ingredients. Use 1/4 c. batter per cookie. Batter can be flattened slightly to make cookies thinner. If you do not flatten batter it will make the cookies thicker. Bake at 350° until brown.
Melt chocolate with butter over low heat, stirring until blended. Remove from heat; gradually blend in milk. Mix sugar, cornstarch and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell.
Let cream cheese and butter soften to room temperature. Blend cream cheese and butter well; add flour. Chill. This makes dough easier to work with. Use miniature muffin pans. Pinch off marble size balls and shape in muffin pans.
Combine flour, sugar, baking powder, salt and vanilla in a large mixing bowl. Melt butter in small saucepan. Pour milk into dry ingredients, then add melted butter. Blend thoroughly and pour into a shallow baking dish. Place peaches on top and sprinkle with cinnamon. Bake in preheated 400° oven about 40 minutes. Serves six.
Layer first 7 ingredients and spread with mayonnaise. Sprinkle sugar over mayonnaise. Set overnight and toss to serve.
Mix 1 1/2 cups cider, brown sugar, raisins, cinnamon, nutmeg and cloves. Stir over low heat. Mix 1/4 cup cider, brandy and flour separately. Then stir into warm mixture. Stir until it begins to bubble. Then add apples and cook until tender. Serve over pancakes. Serves 6.
Melt 1/4 cup butter; add brown sugar and graham crackers. Press into 9-inch springform pan. Put in refrigerator to cool. Whip presoftened cream cheese with beater. Add peanut butter, sugar and 2 tablespoons melted butter. Whip to smooth consistency. Whip cream and vanilla in a separate bowl. After cream forms stiff peaks, add to peanut butter mixture by hand. Mix until smooth. Pile into pie shell. Chill 6 hours. About an hour before serving, melt chocolate with coffee in double boiler until smooth. Spread over chilled pie. Chill until chocolate is set.
Combine potatoes, onion, carrots, salt, pepper and cheese. Cover with celery soup, mixed with 1 can milk. Cover potatoes. Bake at 350° for 1 hour or microwave until veggies are tender.
Grease Bundt pan or round Corning Ware pan. Drop frozen dough into a bag of cinnamon. Make sure all dough balls are covered with cinnamon.
Stew chicken and debone, reserving broth. Cook noodles in broth to which soup has been added (undiluted), according to directions on package.
Heat oven to 350°. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, brown sugar and margarine; blend at low speed until crumbly. Stir in nuts. Press 2 3/4 cups of crumb mixture into ungreased 13 x 9-inch pan. To remaining mixture, add cinnamon, baking soda, salt, sour cream, vanilla and egg; blend well. Stir in apples. Spoon evenly over base. Bake at 350° for 30 to 40 minutes or until toothpick inserted in center comes out clean. Cut into squares. If desired, serve with whipped cream or ice cream and toppings. Makes 12 servings.
Cook noodles according to package; drain. In skillet over medium heat, cook kielbasa and onion until brown, stirring often. Spoon off fat. Add soup, milk, beans and pepper; heat to boiling. Reduce heat to low. Cover 5 minutes stirring occasionally. Stir cooked noodles into skillet. Heat 2 minutes or until noodles are hot. Serves 6.
Place chicken in crock-pot. Combine remaining ingredients and spoon over chicken. Cover and cook on low about 7 hours.
Use 1 cup brown sugar and 1 cup granulated for lighter recipe (less sweet).
Combine all but noodles. Fold in 1 cup noodles. Put in dish. Sprinkle rest of noodles on top. Bake at 350° for 50 minutes.
Use 9 x 13-inch Pyrex dish. Cover the bottom of dish with refried beans. Now start layering lettuce, tomatoes, cheese, olives, sour cream, onions, peppers and taco sauce. Repeat with what's left. Ready to serve with taco chips.
Cream together the first 4 ingredients. Mix in the remaining ingredients. Form into balls and roll in cinnamon and sugar. Bake at 350° for 8 to 10 minutes.
Place cinnamon, cloves, and allspice in a double thickness of cheesecloth; bring up the corners of cloth and tie with a string to form a bag. Place cider and brown sugar in a slow cooker; stir until sugar dissolves. Add spice bag. Place orange slices on top. Cover and cook for 2-5 hours. Remove spice bag before serving. Yield: 2 quarts.
Put peppers (discard seeds) and onions through chopper. Add salt and cover with boiling water. Let stand 10 minutes. Drain liquid and discard. Add vinegar and sugar to vegetables. Bring to a boil and simmer for 20 minutes. Ladle into hot jars. Adjust lids at once. Process in boiling water bath (212°) for 5 minutes. Remove jars from canner and complete seals unless closures are self-sealing type. Makes 6 pints.
Mix flour and shortening. Add water until moist. Pour onto floured surface. Roll out small pieces into rounds. Put cooked cold apples on bottom half; fold over and press edges with fork. Fry in skillet with 3 to 4 tablespoons Crisco on medium-low heat. Frost with powdered sugar and milk glaze.
Mix all ingredients, except brown sugar and cinnamon. Pour 1/2 of batter into a greased and floured tube pan. Mix brown sugar and cinnamon; sprinkle over batter. Pour in remaining batter and bake at 325° for 1 hour.
Mix all ingredients in a large bowl. Pour into 2 large or 4 small bread pans that are well-greased. Bake for 1 hour at 325°.
Preheat oven to 350°. Melt Kraft caramels with Milnot. Mix cake mix with melted butter, milk and pecans. Spread 1/2 cake mixture in a greased and floured pan. Bake 8 minutes at 350°. Take out of oven and pour semi-sweet chocolate chips on this. Spread the caramel mixture on, then the rest of the cake mixture on top. Bake 13 minutes, then let set several hours.
Cream butter. Add sugar gradually, then eggs, flour and vanilla. Arrange by teaspoonfuls on lightly buttered cookie sheet. Spread thin with knife dipped in cold water. Put on top raisins or nuts, if desired. Makes 60.
Combine flour, sugar, baking soda, salt and spices in large mixer bowl. Add applesauce and butter; beat 2 minutes at medium speed, scraping bowl and beaters occasionally. Add eggs; beat 2 minutes. Stir in carrots and nuts. Pour into greased and floured 9-inch square pan. Bake at 350° for 50 to 55 minutes, until wooden pick inserted near center comes out clean. Cool. Frost with Cherry Apple Frosting.
Combine the crushed wafers, walnuts, 1 cup powdered sugar, bourbon, cocoa and corn syrup in a medium size bowl. Dust hands with powdered sugar and roll the mixture into small balls. Roll each ball in powdered sugar. Store in a cool place until ready to serve.
Cream butter until soft. Add vanilla. Add sugar gradually, beating until light and fluffy. Sift flour. Measure and sift again with salt. Gradually add to sugar mixture. Add pecans. Mix well. Drop from teaspoon onto ungreased cookie sheet. Flatten cookies and bake in a 325° oven for about 20 minutes.
Beat eggs slightly. Add milk, sugar, flour and nutmeg. Mix well. Add rhubarb. Pour into 9-inch pie crust; dot with butter. Cover with other pie crust. Bake at 400° for 50 minutes.
In mixing bowl, combine milk, oil and eggs. Beat to mix. Add dry ingredients and stir well. Stir in rest of ingredients. Pour into greased pans and bake at 425° for 20 to 25 minutes.
Dissolve yeast in warmed buttermilk. Mix the flour, salt, soda and sugar together. Add the buttermilk and shortening to the flour mixture. Roll out in white flour. Let rise until double, about 1 hour at room temperature. Roll out again and cut into biscuits. Let rise 10 minutes, then bake at 400° for 10 to 12 minutes.
Combine sugar and cream cheese. Blend/beat until smooth. Add remaining ingredients. Refrigerate overnight. (Makes a large bowl; can be cut in half.)
Place brisket in 2 layers of heavy-duty foil. Sprinkle 1/2 package soup mix over meat. Add 1/2 cup water. Seal tightly. Bake 4 hours at 300°. Refrigerate meat and juices separately.
Combine sugar, yeast, salt and 1 cup flour in a large bowl. Heat water and butter to 128° to 130° with candy thermometer. Add and slowly beat on low into flour mixture for 2 minutes. Add eggs and 1 more cup of flour. Again, beat slowly to mix, then medium speed for 2 minutes. Take beaters out and add enough flour to make a soft dough. Knead. Watch you don't get too much flour in them. When dough doesn't stick to board, put into greased bowl and let rise to double in bulk. Punch down. Divide in 4 parts. Roll 1/4-inch thick. Using pastry brush, spread with melted butter. Cut in pie shaped angles and roll like you would for crescent rolls. Start at wide area first. Let rise. Partially bake at 400° until begins to brown. Cool. Freeze on cookie sheet, then bag them. When you want rolls, take out desired amount and finish baking them.
Melt almond bark and peanut butter in microwave or over double boiler. Add Rice Krispies and salted peanuts. Mix up and spread on wax paper on sheet cake pan. Chill in refrigerator and break apart.
Combine butter and flour in large saucepan; place over low heat. Gradually add milk and chicken broth, stirring constantly, until smooth and thickened. Stir in chicken, pepper, salt and vegetables. Mix well. Pour into 13 x 9-inch pan. Roll pastry out to fit dish. Bake at 350° for 30 minutes or until browned. Yields 8 to 10 servings.
Brown ground beef in skillet; drain grease. Pour spaghetti sauce and simmer. Boil noodles as directed; drain. In a large casserole dish, layer ingredients as follows: noodles, meat sauce and both cheeses. Repeat until all is used. Put extra cheese on top. Place in 350° oven until cheese is melted on top.
Combine mayonnaise, Cool Whip and lemon juice. Mix well until blended. Fold in remaining ingredients and chill. You can make this salad hours ahead. It tastes even better when the fruit flavors mingle longer with the soft little marshmallows and Cool Whip.
Heat oven to 375°. In mixing bowl, combine flour, baking powder, oats and sugars (not confectioners sugar). Add melted butter and stir to blend.
Cook macaroni and drain. Brown ground beef and drain. Add spaghetti sauce and tomato sauce. Season to taste. Combine these ingredients and put in 9 x 13-inch baking dish Top with Mozzarella cheese and pepperoni slices. Bake at 350° for about 20 to 30 minutes or until cheese has melted.
Boil codfish and rinse to take out extra salt. Slice onion and the peppers in rings. Cook beans. Slice the eggs in rings. Take a platter; place the boiled potatoes, cut in rings or rounds on bottom. Add flaked bacolao (codfish), add French-cut green beans. Add the colored peppers and onions. Place rings of eggs on top. Pour olive oil and vinegar over all of it.
Melt butter in a large saucepan. Saute onion until soft. Stir in flour. Add chicken stock and cook until thick. Stir in lemon juice, sherry, garlic, salt and pepper and simmer for 15 minutes. Blend diced avocados with half and half until smooth. Add to saucepan and simmer for 10 minutes. Chill and serve garnished with chopped parsley. Or serve hot.
Measure margarine, dates, cherries and sugar into medium size saucepan. Cook over medium heat, stirring constantly, until mixture becomes a soft paste. Remove from heat. Add Rice Krispies cereal and pecans. Mix thoroughly. Measure by level tablespoonful onto waxed paper or buttered baking sheet. Shape into balls. Let stand until cool. Makes about 3 1/2 dozen. Good for Christmas candy.
Mix cream cheese with a little milk to a soft dip stage, then add chopped shrimp, onions, salt and pepper. Mix very thoroughly. Serve with crackers or Fritos.
Sift dry ingredients together. Beat eggs, then add pumpkin, oil and bran cereal. Add dry ingredients, mixing only until combined. Stir in chocolate chips and nuts.
Combine cracker crumbs and 1/3 cup melted butter. Press into greased, glass baking dish. Cook onion and pepper in remaining butter. Blend in flour; add corn. Cook until thick. Pour into crust. Top with bacon. Bake at 375° for 20 minutes.
Mix eggs, evaporated milk, pumpkin, sugar and seasonings together. Pour into 9 x 13 x 2-inch pan, lightly greased and lined with wax paper. Sprinkle cake mix on top; distribute lightly with fork so as not to mix in. Sprinkle with nuts. Press in. Drizzle top with melted butter. Bake 55 to 60 minutes. Use toothpick to check for doneness. Cool thoroughly; loosen sides and turn upside down to peel off paper. Cut into 1-inch squares and garnish with whipped cream. Makes 117 one-inch pieces.
Tear cake into pieces and place in a large bowl. Spread pudding over the torn cake. Layer pineapple, pie filling and Cool Whip. Garnish as desired. Cover and refrigerate until served.
Heat oven to 340°. Mix milk, egg and flour in a large mixing bowl. Stir good. In baking pan, pour blueberries. After dropping the mixture on the blueberries, pour on melted butter over crust and blueberries. Then dobb sugar over crust. Cook for 15 minutes.
Blend all ingredients until mixed. Pour into 13x9 cake pan. Chill at least 1 hr. Cut in squares and serve.
Have ingredients at room temperature. Combine all ingredients with hands (it will seem dry at first but keep kneading). When well mixed, it will be a real thick dough. Roll into small balls (they will rise some when cooked). Can be frozen and cooked as needed. Cook at 350° for 12 to 15 minutes.
Put pretzels on bottom of 8 x 8 pan and pour butter over them. Bake at 400° for 8 minutes. In separate bowl, mix Cool Whip and cream cheese and refrigerate. Prepare jello, using 3 cups water instead of 4, and add the fruit. Let set up a little. Once the pretzels have cooled, spread the cream cheese mixture on top. Be sure the edges are sealed so jello can't leak through. Then pour jello on top of cream cheese mixture and refrigerate until set up, then serve.
Dissolve jello in hot water. Cool until partially set. Stir in apples and nuts.
Slice and cook carrots until tender with dash of salt. Do not overcook. Drain thoroughly. Combine remaining ingredients, mix well and pour over hot carrots. Let stand overnight in refrigerator. Will keep a week or more in refrigerator.
Sort and wash beans and then rewash to make sure they are clean. Fill pot with water and boil. While beans are boiling, fry sausage, onions, bell peppers, onion tops and parsley together until tender or just brown around the edges. Once this is done and your beans are starting to split open, combine everything together in the pot. Now add the bay leaf and the garlic. As you stir the beans, smash the beans on the side of the pot for creamy ones. Cook until sauce is thick and beans are tender. Remove bay leaf before you serve.
Sift dry ingredients together and add the rest; blend well. Bake at 350° on greased and floured 10 x 15-inch sheet cake pan for 25 to 30 minutes.
In large bowl, mix well all ingredients except blueberries and nuts until mixture is moistened. (Do not overbeat.) Gently stir in blueberries and nuts. Pour into 2 well-greased loaf pans. Bake 50 minutes at 375° or until pick inserted in center comes out clean.
Empty pie filling in a 9 x 13-inch pan. Sprinkle cake mix on top. Sprinkle nuts on top of cake mix. Pour melted butter on top of everything. Bake in oven for 45 minutes to 1 hour.
Mix all ingredients, except apples and coconut. Add apples and pour into a 8 x 8-inch greased pan. Sprinkle with coconut. Bake at 350° for 20 minutes.
Combine ingredients in bowl, mix until creamy, smooth and all lumps are removed. Serve with fresh strawberries, melons or grapes on fruit tray.
Layer 1: Combine softened margarine and flour. Smooth into bottom of 9 x 13-inch pan. Bake at 350° for 15 minutes. Cool completely.
Mix cornmeal with buttermilk; let stand. Stir flour, baking powder, baking soda and salt; stir in Egg Beaters, corn syrup, chilies and Mexicorn. Mix until just blended. Grease or spray 12-cup muffin tin. Bake at 400° for 15 to 20 minutes. Yields 12 servings; each contains 170 calories and 1 g fat.
Cook hamburger, onion, green pepper, tomatoes, tomato paste, tomato sauce, salt, pepper, eggs and mushrooms together in heavy pan for 3 hours, until thick. Prepare noodles as package directs; drain. In a 13 x 9-inch baking pan, arrange noodles, one layer at a time. Top with meat mixture, cottage cheese and Mozzarella cheese. Repeat layers. Sprinkle top with nutmeg. Bake at 350° for 45 minutes to 1 hour.
Grind mangoes and onions. Add salt and cover with boiling water. Let stand 5 minutes then drain. Mix sugar, vinegar and mustard seed with mangoes and onions. Boil 3 minutes. Chop celery last. Stir in good. Put in hot jars and seal.
Combine all ingredients except steak and pour over flank steak. Marinate 8 hours or overnight. Turn occasionally. Barbecue steak over hot coals, turning once until done, about 8 minutes on each side for medium rare. Baste occasionally while grilling. Carve slices thin, cutting on diagonal from top to bottom of steak.
Brown chicken in hot oil in large skillet. Add peppers and carrot; cook and stir for 2 minutes. Mix cornstarch with soy sauce; add to pan with pineapple, juice, vinegar, brown sugar and ginger. Bring to a boil for 1 minute. Add chicken and cook for 20 minutes. Serve over rice.
Put the bread dough in a greased pan, 9 x 9-inch. Mix the margarine, sugar, cream and pudding and pour over the bread pieces. If desired, sprinkle the mix with cinnamon and ground nutmeg. Let the dough rise until doubled. Bake at 350° for 20 to 25 minutes.
Mix all together in large pan. Let raise 1 hour; stir down and let rise again. Pour out onto floured board. Roll out. Add cinnamon, sugar and butter (just cover it). Roll up, cut and let rise. Bake at 350° for approximately 30 minutes.
Break pretzels in 9 x 13-inch dish (unsalted can be used). Heat butter and 1 tablespoon sugar; bring to boil and pour over pretzels. Bake at 400° for 8 minutes; cool. Cream the cream cheese and sugar; mix in 8 ounces Cool Whip. Pour over pretzels. Boil 2 cups water and Jell-O; add frozen strawberries in syrup. Cool until slightly thickened and pour over pretzels. Add Cool Whip and grated pretzels for topping.
Cook sauce until well done and crumble well. Drain on paper towels and set aside. Spread each slice of bread on both sides with soft butter.
Preheat oven to 350°. Brown chops in skillet. Drain off fat. Place in a 9 x 13-inch cooking dish. Mix soups and pour over chops. Sprinkle with pepper. Cover with aluminum foil and bake 45 to 50 minutes. Remove foil during last 10 minutes.
Drain the mandarin oranges. Combine all ingredients and garnish with apple slices and a dash of paprika.
Mix together. Roll out and cut into shapes. Bake at 375° for 8 minutes. Makes 5 dozen.
Mix everything together except almonds. Spoon mixture into ovenproof dish. Sprinkle almonds on top. Bake at 375° for 15 minutes. Serve with crackers or icebox rye.
Boil together above ingredients. Drain off stock. Debone chicken and chop meat, set aside. Put veggies through a sieve or blender and set aside. In separate pan, melt 1 cup butter and add 1 cup flour to it (a roux). Stir until it has a shiny look, then it's ready. Put liquid back on stove on low heat. Add thickened roux and stir and simmer 15 minutes until soup become shiny. Add veggies and chicken.
Saute onion in oleo in small pan. Add the remaining ingredients. Pour into greased casserole dish. Top with cracker crumbs. Bake at 250° for 20 minutes.
Cut up rhubarb in 9 x 13-inch pan. Sprinkle with strawberry or raspberry jello. Spread on sugar and marshmallows. Mix cake mix as directed and spread. Bake in 350° oven for about 1 hour. Cool in pan 5 minutes, then remove to tray or platter.
Cream shortening, sugar, eggs and peanut butter. Work flour and soda in. Pinch off in size of egg. Put in pan and mash out with fork.
Mix oleo, 2 tablespoons poppy seeds and crushed crackers. (Save enough of this mixture to sprinkle on top of casserole.) Put this mixture in bottom of 9 x 12-inch glass dish. Add chicken on top of this. Make a sauce of soups, sour cream and 1 tablespoon of poppy seeds. Mix well, but do not heat or cook. Pour over chicken. Top casserole with oleo, poppy seeds and crushed cracker mixture. Bake 1 hour at 350°.
Mix together all ingredients in a bowl. Chill well. Form into a ball and roll in mixture of 1/2 cup chopped pecans and 1/2 cup chopped parsley to coat completely. Serve with toothpicks.
Let ground cranberries, orange and sugar mixture set overnight. Soak plain gelatin in cold water and add to cherry gelatin and warm water mixture. When it starts to gel, add pecans, apples, celery and cranberry mixture. Refrigerate until well set. Serve on lettuce with mayonnaise. Serves 8 to 12.
Place rice in a 2-quart baking dish. Cook vegetables until tender-crisp; drain. Spoon over rice. Top with marinara sauce. Cover and bake 30 minutes at 375°. Combine cheeses. Sprinkle over casserole. Bake 5 to 10 minutes more to melt cheese. Makes 6 to 8 servings.
Mix first 5 ingredients together. Be careful not to get too much juice from yams. Cover top with marshmallows and bake at 325° until marshmallows are brown, 35 to 45 minutes.
Brown the ground beef and add rest of ingredients. Cook slowly 1 hour or longer. Serve over spaghetti and top with grated Parmesan.
Mix egg and milk together. Add cornmeal; mix well. Add flour and salts together with egg mixture. Add Accent; mix well. Should be thin batter. Dip cut up vegetables in batter; deep fry at 350° until golden brown.
Cut elephant meat into bite size chunks. This will take two months. Cut vegetables into cubes (another two months). Place meat in pan and cover with 1000 gallons of brown gravy. Simmer 4 weeks. Shovel in salt and pepper to taste. When meat is tender, add veggies. A steam shovel is useful in this. Simmer slowly 4 more weeks. Garnish with parsley. Will serve 3,500 people. If more is expected, add the two rabbits. This is not recommended, as very few people like hare in their stew.
Fry sausage and drain. Crumble and set aside. Saute onion in margarine. Cook potatoes in water until done. Add sausage. Take off heat and add can of milk and Worcestershire sauce. Heat to boiling.
Stir together sugar, butter, crisco and eggs. Add flour, salt, baking powder, and cocoa. Mix well then add milk and vanilla. Pour into a tube pan. Bake at 325° for 80 minutes.
Cover the first 6 ingredients in a large plastic container with ice water. Stir occasionally. When all ice is melted, drain. Place in large pot on stove. Mix together the remaining ingredients. Bring to a boil and pour over vegetable mixture. Bring back to a boil and continue simmering as you fill jars. Put tops on and seal. Makes 6 to 8 pints.
Cream cheese, sugar, vanilla and 1 egg until smooth; set aside. Spread 1/2 brownie mix in bottom of crust, adding to brownie mix, oil, 1 tablespoon water and 2 eggs. Beat 50 strokes. Spoon cream cheese over brownie layer. Top with remaining brownie mix; spread evenly and sprinkle with pecans. Bake at 350° for 40 to 50 minutes until center is puffed and crust golden brown. Place hot fudge in microwave bowl and microwave for 30 seconds. Stir in remaining tablespoon water and drizzle fudge over top of pie. Store in refrigerator.