HumbleIntelligence/food-ner-1-Million huggingface dataset:
Quarter potatoes. Cook, covered in boiling water 20 to 25 minutes. Peel garlic cloves and add to potatoes last 15 minutes of cooking. Cook onion in butter until tender. Drain potatoes and garlic. Mash. Add onion mixture, cheese and pepper. Beat in enough milk to make potatoes light and fluffy (1/3 to 1/2 cup).
Melt butter, add sugar, beaten egg and dates. Cook for a few minutes until dates soften. Remove from heat. Add vanilla, nuts and rice cereal. Cool slightly. Shape into fingers and roll into coconut. Yield: 3 to 4 dozen.
Blend butter and sugar until creamy. Beat in egg and vanilla. Stir in flour gradually. Drop by small teaspoonfuls onto a greased cookie sheet (not too close together as cookies will spread). Bake at 350° for 10 to 12 minutes. Remove from cookie sheet immediately.
Spread soft cream cheese on medium pizza pan. Empty chili sauce on top of cream cheese and spread evenly. Sprinkle with toppings and top with cheese. Refrigerate until chilled. Serve with plain tortilla chips. Serves 4 to 8.
Layer by order onto cocktail rye bread. Place in broiler until cheese melts. Serve immediately.
Cut cucumbers in chunks or slice. Soak in salt water 5 hours or overnight 7 tablespoons salt to 2 1/2 quarts water. Covers about same amount as vinegar mixture. Boil water, vinegar, sugar and spices. After liquid boils, add drained pickles and heat. Do not boil. Seal in hot jars.
Combine all ingredients and mix well. Bake at 325° for 30 minutes in an 8-inch square pan. (One-half cup of chopped nuts may be added but these brownies are delicious without nuts.)
Lightly brown chicken in oil. In same oil, saute onion, celery, green pepper and carrot until tender. Stir in tomatoes. Season with salt, pepper and garlic powder. Return chicken pieces to sauce. Simmer for 30 minutes. Serve sauce over hot cooked fettuccini. Serves 4.
Put cold milk and chocolate syrup in mixing cup. Add 2 to 4 scoops vanilla ice cream, depending on thickness you like best. Mix just enough to blend.
Cook first 4 ingredients, boil for 8 minutes. Add jello, seal and store in cool place. Can be frozen also.
Combine yeast in warm water with pinch of sugar; set aside. In a large bowl, mix corn meal, hot water, milk, sugar, salt, butter, egg and yeast. Mix well. Add flour and soda; knead for 5 minutes. Place dough in greased bowl and let rise 2 hours. Repeat; let rise second time for 1 hour. Bake in 350° oven for 25 minutes. I use pie pans.
Mix all ingredients. Spread in ungreased loaf pan (9 x 5 x 3-inch). Cook, uncovered, in a 350° oven until done, about 1 1/2 hours. Makes 6 servings.
Stir soup blend in milk and pepper. Arrange alternate layers of potatoes, onion and sauce in 1 1/2-quart casserole. Dot top with butter. Sprinkle with paprika. Cover. Bake at 375° for 1 hour. Uncover; bake 15 more minutes. Makes about 3 1/2 cups.
Dissolve yeast and 1/2 teaspoon sugar in water. Beat egg; add to milk. Combine yeast and milk. Add butter and dry ingredients. Allow to stand for 15 minutes. Shape in half the size you want the finished roll to be. Let rise in pan to double in size. Bake for 15 minutes at 375° or until golden brown.
Mix dry ingredients; set aside. Mix oil, egg and molasses. Add vegetables. Gradually add dry ingredients into egg mixture. Pour into a 9 x 5-inch loaf pan, lightly oiled.
Mix butter, sugar, egg and vanilla thoroughly. Blend in flour, baking powder and nuts. Heat oven to 300°; shape dough in a round ball about the size of a large cherry or a crescent shape and place on ungreased baking sheet. Press clove into the center of each. Bake 10 to 12 minutes or until set, but do not brown. Cool. Dust confectioners sugar over all. Makes 3 dozen.
Place chicken in greased 9 x 12-inch baking dish. Cover with sauerkraut. Layer cheese on top. Pour Russian dressing on and sprinkle with parsley. Bake, uncovered, 90 minutes at 325° or until chicken is tender and cooked through.
Mix first 4 ingredients together. In a separate bowl combine remaining ingredients. Mix together. Spoon into the 2 pie shells. Bake at 350° for 50 minutes. Freezes well.
Slice turkey breast in slices 1/2 to 3/4-inch thick. Mix marinade. Marinate turkey for at least two hours. Turn turkey a time or two or put in container with tight-sealing lid and turn over. Place turkey on grill; baste occasionally. Turn once. (Grill about 8 to 10 minutes per side, depending on thickness of slices.) Fresh turkey may be sliced and frozen (put on cookie sheet with wax paper between layers until frozen). To fix quantity desired, mix a proportional amount of marinade.
Mix flour and sugar together, then cut in shortening. Dissolve yeast in warm water; add to mixture with buttermilk. Mix together, then knead. Store in refrigerator in covered bowl. Shape into rolls or biscuits. Bake at 400° until brown.
Blend dry ingredients with shortening; add egg and liquids. Form into a roll. Wrap in wax paper. Store in refrigerator. Take off as much as you need. Warm to room temperature. Roll on heavily floured board. Bake as usual for pie crust. This is enough for 3 pie crusts.
Cut elephant into small bite size pieces. This should take about 2 months. Add enough brown gravy to cover. Cook over charcoal fire for 4 weeks at 465°. This will serve 3,300 people. If more are expected, 2 rabbits may be added. Do this only as necessary as most people do not like to find hare in their stew.
Beat eggs. Add sugar and lard; mix rest of the dry ingredients Combine the two mixtures with the milk. Knead slightly. Pat and roll into 1/4-inch thickness. Cut or shape into form. Fry in deep hot oil. Dust with powdered sugar.
Drain fruit. Put fruit into a large skillet or saucepan with juice, brown sugar and butter. Heat slowly at a simmer, turning fruit often until glazed all over. Drain. Stick whole cloves in end and use to garnish poultry or pork. Is good just as a fruit dish, especially in the winter.
Preheat broiler. Place oven rack about 4 inches from heat source. Place ham in shallow pan, surrounded with peaches and sweet potatoes. Drizzle peaches and sweet potatoes with 1 tablespoon syrup. Broil 5 minutes until browned.
Mix all ingredients together except for crab meat. If mixture is too dry, add more mayonnaise and a little milk to make moist. Mixture must be moist. Add crab, but do not overmix. Keep crab as whole as possible. Bake in greased casserole dish, uncovered. Bake at 350° for 30 to 45 minutes, until brown.
Combine first 4 ingredients in top of double boiler. Cook over hot water until butter melts. Add egg, cook and stir until thick, 3 minutes. Add crumbs and coconut. Press into buttered 9-inch square pan.
Blend sugar and Crisco. Add egg, milk with baking soda and vanilla. Beat well. Mix in flour, a little at a time, making dough pretty stiff. Roll out and cut. Sprinkle dough with sugar. Bake at 350° for 10 to 12 minutes.
In large Teflon coated skillet, mix orange juice, sugar, and orange rind together over medium heat. Continually stir until mixture begins to boil. Add pecans and continue stirring until nuts absorb all the liquid. Remove from heat and stir until sugar coating crystallizes. Spread on cookie sheets to cool.
In skillet, brown chicken in oil. Remove the chicken. In same skillet, cook the onions and garlic until tender. Return chicken to skillet. Combine undrained tomatoes and rest of ingredients. Pour over chicken. Cover and simmer for 30 minutes. Stir in wine and cook, uncovered, for 15 minutes. Turn often. Remove bay leaves before serving.
Preheat oven to 375°. Place butter in a 9 x 13 pan. Heat in oven until melted. Sprinkle with pecans; add caramel topping and stir together. Remove dough from tubes (DO NOT UNROLL). Cut each section into 6 rolls. Arrange rolls in prepared pan with cut side down. Bake at 375° for 20 to 25 minutes or until brown. Immediately invert onto serving plate.
Take steaks, cut them to smithe-reens. Put them in a pot. Pour oil in the pot. Cook for 3 hours. Take out; pour dip stuff on top. Then you are ready to eat them.
Combine 1/2 cup sugar, milk and peanut butter in bowl; mix well. Shape into balls. Roll in 1/2 cup sugar, coating well. Store in airtight container.
Brown onion and pepper in the butter. Mix ingredients; add to onion, pepper and butter. Simmer for 15 minutes.
Mix first 9 ingredients and roll into fingers, then into flour. Place on a cookie sheet and chill until very cold. In a skillet bring several inches of water to a rolling boil. Place fingers into water and leave until they come to the top. With a slotted spoon, remove from water. Serve them with meat sauce covering.
Saute onions and garlic in butter until tender. Add the remaining ingredients for sauce and simmer for 10 minutes.
*Use 75 cucumbers, 4 or 5 inches long, or 2 gallons small cucumbers.
Mix water, pudding and milk; let stand 5 minutes. Whip whipping cream to stiff peaks and fold into pudding mixture. Layer sliced bananas, vanilla wafers and pudding mixture, alternately, in serving dish. Refrigerate at least an hour before serving.
Brown steaks in a skillet. Put in a slow cooker and cover with mushroom soup. Cook for 8 hours on low. More soup can be added for gravy. Quick and easy for a fast dinner.
Cook macaroni and onion; drain. Add other ingredients, especially cheese, while noodles are hot.
Mix all ingredients well and form into a log. Serve with crackers. Can be formed into a ball or to make finger sandwiches.
Fold together whipped topping and condensed milk. Add pineapple, strawberries and bananas. Pour into serving dish and freeze until firm. Serves 8 to 10.
Melt chips in microwave. Stir in peanuts and chow mein noodles. Drop by tablespoon onto waxed paper. Refrigerate until firm. Makes 2 dozen.
Blend all ingredients. Store in airtight jar. To use, place 2 rounded teaspoon fulls in a cup of boiling water.
Drain pineapple and reserve 3 tablespoons juice. Mix sugar, flour, juice and margarine. Heat until bubbles. Remove from heat	and stir in cheese. Stir until dissolved. Pour over pineapple in baking dish and top with 1/2 cup Ritz cracker crumbs. Bake at 350° for 15 minutes.
Place zucchini in greased 9 x 13-inch baking dish. Sprinkle with onion and cheese. Beat eggs; add oil. Mix dry ingredients and add egg mixture. Stir well. Pour over zucchini. Bake at 350° for 1/2 hour or until toothpick inserted in center comes out clean.
Combine all ingredients in a blender and whirl smooth. Toss well over hot cooked pasta. Add additional cheese, if desired. Makes 1 1/2 cups.
Grease Bundt pan. Sprinkle bottom with pecans. Line rolls close together. Mix sugar, cinnamon and pudding together and sprinkle over rolls. Dot with butter. Cover with foil. Let stand overnight. Bake 30 minutes at 350°.
Combine cranberry sauce, marshmallows, pineapple, lemon juice and salt; fold in whipped cream. Chill overnight. I usually double this for it is very popular (and so easy).
Brown roast on all sides after rubbing with salt, pepper and bouillon. Bake at 350° for about 30 minutes per pound for well done meat. For gravy, add water in desired amount. Bring to a boil and make a paste using 1 1/2 teaspoons cornstarch and small amount of water. Cook to desired thickness.
In saucepan lightly brown onion in butter. Stir in soup, water and 1/4 cup cheese. Heat until cheese melts. Blend sauce with macaroni. Pour into a buttered 1 1/2-quart casserole. Sprinkle remaining cheese and crumbs on top. Bake in a 350° oven about 20 minutes or until nicely browned and bubbling.
Cream sugar and butter; add egg, vanilla and milk. Make a paste of cocoa and hot water. Add to sugar mixture, then beat. Add flour, baking powder, soda and salt to sugar mixture to make a stiff mixture. Drop on cookie sheet for 7 minutes at 375°.
Mix the ingredients and bake until cake turns loose at sides at 350°. Can be served plain or with ice cream. May be frosted with chocolate Cool Whip.
Drain pineapple and beets, saving juices. Mix cornstarch with a little pineapple juice. Add this to 1/2 cup pineapple juice and all of beet juice. Heat, stirring constantly, until it begins to thicken. Add remaining ingredients. Simmer until heated through.
For the low-fat version of this recipe, use skim milk instead of whole milk. It's really very difficult to tell the difference anywhere but on your waist line.
Mix all together in cake pan and refrigerate overnight. The next day, cut into pieces; roll in flour. Brown and put in roaster. Pour mushroom soup over all. Bake at 350° for 1 1/2 hours.
Mix altogether in crumbs. Add 2 eggs alternately with 1 cup buttermilk with 1 teaspoon baking soda in it. Add one 6 ounce package chocolate chips. Bake in a 9 x 13-inch pan greased and floured. Bake at 350° for 50 minutes.
Mix all together and marinate chicken overnight. Roll marinated chicken in Pepperidge Farm herb crumb. Place in baking dish. Pour 1/4 cup of butter over chicken. Cover and bake 45 minutes. Pour another 1/4 cup butter over chicken. Uncover and bake another 15 minutes.
Let All-Bran and boiling water set for 5 minutes. Mix in remaining ingredients. Bake in oven at 400° for 20 minutes. You can keep batter in refrigerator for 3 to 4 weeks and bake as needed.
Mix together all the ingredients. Pour into crust; bake 35 minutes at 350°.
Drain pineapple and mix with cherry pie filling, milk and pecans. Fold in Cool Whip and refrigerate.
Layer cucumbers and onions in a gallon glass jar. Bring remaining ingredients to a boil. Let ingredients boil until sugar is dissolved good. Then pour over the cucumbers and onions that are layered in the glass jar. Refrigerate!
Take 2 tablespoons of the soft drink and mix with the gelatin. Pour remaining soft drink in saucepan and bring to a boil. Add gelatin mixture to saucepan and stir until dissolved. Chill until set.
Dilute the frozen juices with 6 cans of cold water. Add lime sherbet and ginger ale. Stir well. Garnish with lemons or limes.
Combine all ingredients except whipping cream. Whip cream and sugar, then fold into salad. Chill overnight. Serves 14.
Mix stuffing, 1/2 cup boiling water and 1 tablespoon margarine. Spoon stuffing across center of 3-quart baking dish. Place chicken on each side of stuffing and sprinkle with paprika. Mix soup, milk and parsley; pour over chicken. Bake covered at 400° for 15 minutes. Bake uncovered for 15 minutes at 400°.
Blend sugar, vinegar, garlic salt, shoyu (soy sauce) and ginger together. Add cornstarch and water. Blend well and pour over chicken. Bake at 350° for 1 hour. Remove from oven. Add garnish of onion, bell pepper and 1 can pineapple chunks. Bake an additional 1/2 hour.
Boil flax seed in water, then strain out seed. Add lemon juice and honey (mix well). Keep in a cool place. Take 1 tablespoon every 2 or 3 hours.
Thoroughly, but lightly mix together all ingredients, except flour, shortening and consomme. Form into 1-inch balls. Roll in flour to coat lightly and brown in hot fat. Place in baking dish, using all drippings and add consomme. Cover and bake at 350° for 45 to 60 minutes. Thicken gravy; serve over noodles. Serves 8.
Preheat cookie sheet in oven to 400°. Thaw pie crust 10 minutes. Prick bottom and sides of pie crust. Bake 10 minutes. Reduce heat to 350°. Brown meat and onion; drain fat. Add taco seasoning mix to meat according to package directions. Mix beans and 1/3 cup taco sauce; mix well. Layer half of refried beans mixture in bottom of pie crust. Top with seasoned meat, 1/2 cheese and tortilla chips. Repeat layers. Bake on preheated cookie sheet 20 to 25 minutes. Top with lettuce, tomatoes, sour cream, olives, etc.
Put cherry juice, Sugar Twin and cornstarch into a 1-quart saucepan; stir to dissolve cornstarch. Add butter; bring to boiling and boil 1 minute, stirring constantly. Remove from heat and stir in cherries. Serve warm or cooled.
Cook ground beef and onion until meat is browned; drain. Add enchilada sauce. Layer in casserole dish 1 tortilla, then meat sauce. Spread with sour cream and top with layer of Cheddar cheese. Layer with another tortilla and repeat ending with Cheddar cheese on top. Bake at 350° for 30 minutes.
In medium bowl, beat together butter and sugar until light and fluffy. Add egg, cinnamon and vanilla. Continue beating until well blended. Stir in flour to form soft dough.
Dissolve Jell-O in boiling water in large bowl. Stir in cranberry sauce, cold water, lemon juice, cinnamon and cloves. Refrigerate until thickened. Stir in orange and walnuts. Spoon into a 5-cup mold. Refrigerate 4 hours or until firm.
Form a circle of pretzels, using 6 on a sheet of waxed paper;1 single hole on outsides and OB on insides. Place wax paper on plate. Using three pretzels, dip inner sections halfway into melted chocolate. Then place back in circle formation. Use remaining 6 pretzels for the top layer. Dip top half of pretzels in chocolate, then lay top of bottom section, overlapping 1 pretzel over 2 pretzels. Put in refrigerator to set. Weave licorice in between to form bow.
Combine all ingredients in large casserole or baking dish that has been sprayed with Pam or greased. Bake 45 minutes to 1 hour at 350°.
Cut chicken into bite-size chunks. Mix egg and 2 tablespoons cornstarch. Add chicken; stir until well coated. Fry chicken in hot oil until golden brown. Drain on paper towels. Do not cover. Mix together 2 tablespoons cornstarch in cool water and set aside. Combine the soy sauce, rice vinegar, sugar, dark soy and sesaame oil. Add 1 tablespoon oil to hot pan. Quickly fry red pepper, onions, garlic and ginger until they become hot. Add soy sauce mixture and bring to a boil. Add just enough cornstarch mixture to thicken. Stir in chicken pieces. Serve with steamed rice. Experiment with amounts of ingredients to get it the way you like it.
Cut kernels from ears. Melt butter and mix all ingredients in large roaster pan. Bake, uncovered, at 250° for 1 hour, while stirring often. Pour into several pans and set in ice water to cool quickly. When cool, place in freezer bags or containers. Place in deep freeze. To serve, just heat and ready to eat.
Combine dry ingredients in one bowl, the rest in another. Combine all together; stir by hand until wet. Don't overstir. You don't have to get lumps out. Ladle onto hot griddle at 425°, fry 1 minute and turn.
Crush the Oreo cookies. It's easiest to put them in a Ziploc bag and crush with a rolling pin. Melt the butter and pour over cookies. Mix well. Place 2/3 of crushed cookies on bottom of 9 x 13-inch pan; press firmly into pan. In separate bowl, whip instant pudding and milk together. Mix in softened cream cheese until well blended. Add Cool Whip and blend well again. Pour filling over cookies. Top with remaining cookies. Chill and enjoy.
Trim soiled leaves off cabbage and remove core. Cover with boiling water and let stand for five minutes or until cabbage leaves are limp. Separate leaves carefully. Preserve five of the largest leaves for rolls.
Dice salt pork and cook until crisp in saucepan; remove pork scraps. Saute onion in pork fat or butter until golden. Add potatoes and just enough water to be seen. Season with salt and pepper to taste, then cover and bring to a boil. Reduce heat to low and simmer until potatoes are tender. Add clams; let simmer for 2 minutes on low heat. Add hot milk and serve.
Cook grits in boiling water about 30 minutes. Crumble in cheese and butter. Blend eggs and milk and mix with grits. Pour in greased 2 quart casserole and bake 45 minutes at 350°. Sprinkle with additional 1/2 cup Cheddar and bake 15 minutes.
Combine and simmer in a large saucepan until an oatmeal like consistency (about 45 minutes). Do not overcook. Stir frequently so the pudding does not stick to the pan.
Sift flour, baking powder and salt 3 or 4 times (important). Cream butter and sugar; add eggs, one at a time, beating good. Add vanilla. Fold in flour, alternating with sour cream. Bake 1 hour and 20 minutes at 300°.
Thaw Cool Whip and add small amounts of ingredients, folding after each addition. May add nuts, if desired.
Drain beans and place in casserole. Stir in mushroom soup. Put 1/2 can of onion rings in beans and mix well. Cut up half of cheese and mix in beans. Then put remaining cheese, sliced thin, on top of beans. Bake at 350° until it starts to bubble. Remove and add remaining onion rings and return to oven until top is brown.
Melt shortening and stir in brown sugar. Cool slightly. Add the eggs, beaten one at a time. Mix flour, baking powder and salt and add to egg mixture. Add chocolate chips and nuts. Pour into greased and wax paper lined pan, 10 x 1-inch pan. Bake at 350° for 25 to 30 minutes.
In medium bowl, combine soup, green onion, pimento and hot sauce. Fold in crab meat. Spread this mixture evenly over the 12 muffin halves. Place on baking sheets.
Cook potatoes in boiling water to cover, about 30 minutes. Drain and cool slightly. Peel and cut into 1/2-inch cubes. Combine potatoes, chopped eggs, pickles and salad dressing which follows. Toss gently. Cover and chill. Sprinkle with paprika.
Layer in order given in casserole dish. Bake in 350° oven for 1 hour.
Combine milk, sugar, margarine, egg yolks and vanilla in saucepan. Cook over medium heat about 12 minutes or until mixture thickens; remove from heat and add coconut. Beat until cool.
Mix the flour, sugar and milk. Melt butter in pan. Pour in batter. Pour peaches over batter. Bake at 375° until brown.
Cream margarine. Add sugar and continue to cream. Add eggs and mix. Sift dry ingredients together. Add to sugar mixture along with the mashed bananas and sour milk. Add vanilla. When mixed thoroughly, pour into greased and floured loaf pan. Bake for 45 minutes or until done at 350°. Test with a toothpick.
Peel shrimp, leaving tails. Devein. Coat with cornstarch and egg white. Set aside. Slice chicken breast; coat with cornstarch. Saute garlic, onion, pork, shrimp and chicken meat. Season with salt, aji-no-moto and soy sauce. Pour broth and bring to boil. Add all the vegetables. Thicken with dispersed cornstarch. Stir canton in and cook 10 minutes. Serve hot. Best cooked in a wok.
Cook carrots in boiling water, salted to taste, until still a little crisp. Drain well and place in a shallow baking dish.
Soak water chestnuts in soy sauce overnight. Drain and roll water chestnuts in sugar; wrap small strip of bacon around water chestnut and secure with toothpick. Bake in oven at 350° for 25 minutes or microwave on High for about 10 minutes. Serve warm.
Heat can of fruit cocktail. Add dry jello; dissolve. Let mixture cool. Mix buttermilk and Cool Whip. Fold into jello mixture. Refrigerate.
Put ingredients in large saucepan and bring to a boil; simmer 30 minutes. Refrigerate in a nonaluminum container. When you want a festive holiday smell, simmer with a cover on stove.
Melt butter. Mix sugar and cornstarch together. Blend into butter. Stir in orange juice and cook until thickened, stirring constantly. Add salt, pepper and beets. Cook until beets are heated. Sprinkle with grated orange rind.
Cover bottom of jelly roll pan with crescent rolls and bake at 350° for 7 to 8 minutes. Cool. Mix cream cheese, Miracle Whip and dressing mix together. Spread over rolls. Sprinkle mixed vegetables over cheese mixture and press down. Chill for 1 to 2 hours. Cut into squares.
Brown hamburger, sausage, onion and pepper in a saucepan. Cook 1 cup of rice in 4 1/2 cups water for seven minutes. Then add chicken soup mix and mix well. Mix rice and meat mixtures together in a casserole and bake at 350° for 1 hour.
Mix and bake as directed on box. When done, take toothpick or fork and punch holes in cake. Mix together Cool Whip and Eagle Brand milk and pour over cake. Sprinkle with coconut. Refrigerate until cool.