HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a 12-cup muffin tin. Remove crust from bread. Place one bread slice in each muffin cup; push down gently so it looks like a cup with 4 corners. Drop a raw egg into each cup. Sprinkle with salt and pepper. Top each egg with 1/2 teaspoon of butter. Bake at 350° for 15 minutes or until eggs are cooked and bread is toasted. Makes 6 servings.
Prepare macaroni and cheese as directed on box. Add all ingredients, mix and chill.
Put first 4 ingredients in blender and blend. Add next 3 ingredients (including onion quarters) and blend until thick. Great dressing for spinach or fruit salad.
Add water to form a soft dough and place small amounts around where needed. This works very well.
Wash beans. Add water, bring to boil. Boil 2 minutes and remove from heat. Let stand 1 hour. Drain beans, add ham bone and 3 quarts water to beans. Simmer 1 1/2 to 2 hours. Remove bones from broth and when cool enough to handle, trim meat from bones. Add ham, onion, celery, carrots and seasonings. Simmer for 1 hour or until beans are done. Add tomatoes. Cook 10 to 15 minutes. Just before serving add spinach leaves.
Preheat oven to 350°. Mix together brown sugar, salt, cinnamon, nutmeg. Wash, peel and slice apples. Prepare fresh bread crumbs and toss with melted butter or margarine. Butter a 1 1/2 quart casserole. Arrange alternate layers of apples, bread crumbs and sugar mixture. Combine water and lemon juice and pour over top of the mixture. Cover the casserole and bake in preheated 350° oven for 30 minutes. Remove cover and cook for another 10 to 15 minutes or until apples are tender. Serve hot, plain or with cream. Serves 4 to 6.
Peel and chop approximately 12 potatoes. Put them in a large pot with enough water to barely cover them. Slice onions in large sections no smaller than quarters. Put them on top of the potatoes. Do not add water to the pot. Bring to a boil. Add 2 teaspoons salt and pepper, 1 teaspoon of chopped red pepper and 1 teaspoon of garlic powder. Once the onions are cooked until they are clear, smash the potatoes. Reduce to low heat. Do not drain the water. Add butter, 1 to 2 cups milk and 4 to 8 ounces sour cream. Top with shredded cheese. Serve.
Mix together onion, bell pepper, soups and tomatoes. Soften tortillas in broth where chicken was cooked. Layer chicken, tortillas, soup mixture and chilies in a 9 x 13-inch pan. Top with cheese and bake at 350° for 1 hour.
Add juice and milk and beat. Add cake coloring; fold in cherries and whipping cream and pour into graham cracker pie crust. Chill!
Cut round steak in strips, brown in butter (low to medium heat). Add 2 cups of water and beef bouillon cubes. Slice onion and pepper and mix with steak.
Cook squash according to package directions; drain. Lightly grease 7 x 11-inch casserole dish. Mix the squash, chopped onion and soup and pour into casserole dish. Sprinkle grated cheese on top and top with cracker crumbs. Bake in 350° oven until lightly browned and cheese is melted.
Soak crushed graham crackers in pineapple. Add fruit, nuts and marshmallows. Pack in loaf pans lined with wax paper. Decorate with nuts and cherries. Keep wrapped for 2 weeks.
Place the sole in baking dish so that the fish fits snugly. Prepare a mixture of the olive oil, lemon juice, wine, parsley and rosemary. Mix the ingredients and pour over the fish. Bake for about 20 minutes or until the fish barely begins to flake. Serves 4 to 6.
Melt butter in baking dish. Pour rest of ingredients except for beef stew into dish. Spoon beef over the top (do not stir). Bake 1 hour at 350°.
Cook yams in salted water until fork-tender. Cool. Peel and cut off ends. Cut each yam crosswise into 4 slices. Place in a shallow casserole. Peel oranges and slice each crosswise into 4 slices. Place on top of yams. Heat butter, orange peel, corn syrup and salt. Pour over yams and oranges. Bake in a 325° oven about 40 minutes, basting twice. Makes 6 servings.
Layer in 2-quart casserole in this order: 1/2 the potatoes, 1/2 the squash or eggplant, tomato or tomato sauce, green pepper, remaining squash, oregano, garlic powder and Parmesan cheese as desired and remaining potatoes. Salt each layer, especially the squash. Cook 15 minutes in microwave on High (if no carousel, turn 1/4 turn every 5 minutes). Let stand 5 minutes.
Mix ingredients. Line baking dish with 8 pork chops. Spoon dressing mixture onto chops. Place remaining chops on top of dressing. Sprinkle top of chops with Shake 'n Bake. Bake at 300° for 1 1/2 hours or until it's brown. Serves 8 people, two thin pork chops per person.
Fry bacon; drain. Brown onion and celery in bacon fat. Add vinegar, water, sugar, salt and pepper; allow to boil for a few minutes. Add potatoes. Heat thoroughly before serving. Crumble bacon over the top.
Place the first 3 ingredients in separate bowl and set aside. In large bowl, cream butter, both sugars and vanilla. Beat in bananas and egg. Gradually beat in flour/baking powder/salt mixture. Stir in chocolate chips. Spread into 9 x 13 baking dish. Bake at 350° for 20 to 30 minutes.
Dredge meat in flour. Season with salt and pepper. Brown meat in large skillet; add cider, onions, spices and sugar. Cover tightly and cook over low heat 2 1/2 hours or until meat is tender.
Remove skin and fat from chicken and pat dry. Mix oregano, seasoned salt and pepper together and rub all into chicken. Brown chicken in 2 tablespoons of butter. Transfer chicken to slow cooker. Place water, lemon juice, garlic and bouillon granules in skillet used to brown chicken, scraping and incorporating all bits from bottom of skillet. Pour over chicken and cook on high for 2 1/2 to 3 hours or on low for 5 to 6 hours. Thirty minutes before serving, stir in the parsley and cook on high. Serve with rice pilaf.
Bring all ingredients to a boil, except haddock. Cut haddock into 1-inch blocks. Pour the mixture over the haddock and simmer 20 minutes. Dip haddock in melted butter. Absolutely delicious.
Combine flour, salt and sugar in mixing bowl. Dissolve soda in sour cream. Bring butter or margarine, cocoa and hot water to a boil; let cool. Mix vanilla, eggs and cinnamon well. Add liquid ingredients to dry ingredients and beat until smooth. Pour into a greased 15 x 11-inch pan. Bake at 350° about 20 minutes.
Combine first 3 ingredients. Combine dry ingredients; add to fruit mixture. Stir in eggs and vanilla. Spoon into greased brown paper lined 8-inch pans. Bake at 250° for 1 1/2 hours or until wooden pick inserted comes out clean. Cool completely.
Boil 3 minutes the water, sugar, raisins, cinnamon, cloves, nutmeg, shortening and salt. Cool. Add dry ingredients and stir. Bake at 350° in 9 x 12-inch pan. Test. May be eaten plain or frosted.
Place carrots and onion in layers in casserole dish. Sprinkle with sugar and salt; top with bacon pieces. Bake at 350° for 45 minutes to 1 hour.
Crumble biscuits and cornbread into a 20 lb. roaster pan. Add all other ingredients, mix well and bake in 350° until celery and onions are cooked and tastes done in the middle of the pan, or about 2 hours.
From the orange, grate enough zest to measure 1 1/4 teaspoons. Squeeze the juice. Place zest and juice in a large bowl. Discard squeezed orange. Whisk in vinegar, sesame oil and salt until well combined. Add green and red cabbage, scallions and carrots. Toss well to combine. Cover and refrigerate at least 1 hour before serving to blend flavors.
Simmer beans 1 hour. Fry bacon until crisp and wilt onion in 2 tablespoons bacon drippings. Add other ingredients and crumble in bacon. Pour in baking dish and cover with 1-inch crushed cracker crumbs. Cut one stick of oleo on top and bake at 400° about 20 to 25 minutes.
Cook grits, water and salt. Add oleo and cheese. Stir until both are melted. Cool slightly and add beaten eggs. Bake for 1 hour at 350°.
Mix both brans and salt. Add boiling water; stir. Add buttermilk; stir. Allow to cool. Cream the sugar and shortening. Add eggs, one at a time. Next, add flour and soda. Finally, add the bran. This can be kept in refrigerator 4 to 6 weeks. (Note: Do not stir after taking from refrigerator to put in muffin tins.) Fill 2/3 full; bake at 375° for 25 to 35 minutes.
Mix pecans, cinnamon and 1/2 cup sugar. Grease well 9-inch tube pan. Beat butter until creamy at high speed; gradually add remaining sugar. Add eggs one at a time, then vanilla. Beat until blended. Sift flour with baking powder, salt and soda. On low speed, beat flour mixture into batter, alternately with sour cream. Spread half of batter in pan, top with thinly sliced apples. Top with half of pecan mixture; add remainder of batter, then pecan mixture. Bake at 375° for 40 minutes or until well done. Remove cake from oven, let stand in pan on wire rack for 30 minutes. Loosen cake and lift out base. Let cool. Loosen from base and tube and lift to plate. Serve hot or cold. Keeps moist, freezes well.
Preheat oven to 400°. Boil and mash potatoes. Mix in all ingredients and pour into unbaked pie shell. Bake until browned, about 35 minutes.
Mix pickles, green pepper, onion and salt; let stand for 2 hours. Drain thoroughly.
In a saucepan, heat together the oil, Worcestershire, garlic salt, seasoned salt and several drops hot pepper sauce. In large roasting pan, combine the cereals, pretzels and nuts. Stir oil mixture well and drizzle over the cereal mixture, tossing to coat evenly. Bake at 250° for 2 hours, stirring every 30 minutes. Remove from oven; sprinkle with Parmesan and toss lightly.
Cut chicken breasts in half if using whole breasts. Wipe with damp paper towels. In large bowl, combine sour cream, Worcestershire sauce, lemon juice, celery salt, paprika, garlic, salt and pepper. Add chicken, coating each piece well. Let stand, covered, in refrigerator overnight.
Cream together	sugars, oleo and oil until light and fluffy. Add eggs.	Sift dry ingredients	and add to first mixture; mix well.	Roll in small balls and place on ungreased cookie sheets. Press down with a glass dipped in sugar. (Can be colored sugar.) Bake 10 minutes	at 375° or until golden brown.
Dissolve gelatin in 1 cup boiling juice and add apricots and remaining cup of juice. Heat to almost boiling; pour into 12 x 8 x 2-inch baking dish. Immediately cover with marshmallows; chill. Top with sweetened whipped cream and sprinkle with the cheese at least 1 to 2 hours before serving.
Mix in order as given. Roll in ball. Flatten with glass (dipped in sugar). Bake at 325° until golden around the edges.
Chimichangas in baking dish. Heat the beans and chili together and pour over top, then layer grated cheese, onion, black olives and last the salsa on top. Heat 30 minutes at 450° or until bubbly hot. Serve with sour cream and tortilla chips.
Mix all ingredients and spread in a 9 x 13-inch pan. Bake for 30 minutes in a 375° oven. Check with toothpick to see if it's done.
Preheat oven to 325°. Place broccoli in a 1-quart casserole. Evenly combine mayonnaise, chicken soup, eggs and cheese in mixing bowl. Pour over broccoli, gently pressing down between spears. Sprinkle cracker crumbs evenly over casserole. Bake for 30 to 35 minutes.
In a 2 quart casserole, stir together tomatoes, kernel corn, cream corn, eggs, flour, sugar and pepper.
Peel or scrape enough new potatoes for a mess. (If preferred, leave the skins on.) Cut large potatoes in half or quarter. Boil until tender. Add salt, pepper and garlic powder. Mix flour with a little cold water and add to pot; stir to make gravy. Just before serving, stir in dried parsley.
Heat oven to 375°. Grease cookie sheet. Into a bowl, sift flour, sugar, salt and baking powder. Stir in caraway seed. Cut in butter until coarse, like cornmeal. Stir in raisins. In a separate bowl, combine buttermilk, 1 egg and soda. Stir into flour mixture until just moistened.
In a pot, put the nail, vegetables (except garlic) and meat. Cover entire mix with beef or chicken stock and cook for 1 hour and 30 minutes. Drain and reserve stock. Add garlic and Tabasco sauce. Remove nail and make a roux. Add the stock over the meat and vegetables and bake for 30 minutes in a 350° oven for 30 minutes (not done in jungle). Serve on a hot plate.
Peel bananas; cut each into thirds. Insert wooden sticks; place on wax paper covered tray. Cover and freeze until firm. Melt chocolate chips in double boiler with shortening. Remove bananas from freezer just before dipping; dip each piece in chocolate. Be sure to cover completely allowing excess to drip off. Immediately roll in chopped peanuts. Put them back on wax paper and cover; return to freezer. Serve frozen. Makes nine pops.
Melt ingredients and pour over 8 cups (12 ounces) Rice Chex cereal. Shake in a small garbage bag. Pour 2 cups powdered sugar over mixture and shake again.
Heat oven to 375°. Combine above ingredients until creamy. Press into 9-inch square pan. Bake 10 minutes until golden brown.
Beat butter and peanut butter until light. Gradually add sugar and brown sugar and	cream well. Add eggs and beat well. Add flour, baking powder and salt and mix well.	Add chocolate chips and vanilla. Spread batter into sheet pan. Bake at 350° for 30 to 35 minutes. Cool and cut into squares. Makes approximately 24 servings.
Place spareribs on rack in baking pan. Brown in 400° oven for 15 minutes. Turn and brown on other side for 10 or 15 minutes. Drain fat and put ribs in slow cooking pot. Combine remaining ingredients; pour over ribs. Cover and cook on low six to eight hours. Makes five to six servings.
In a large bowl, combine the oats, cereal flakes, flour and baking powder. Stir in the carrots, raisins and cinnamon. In a medium bowl, whisk together the water and dry milk until smooth. Whisk in maple syrup, egg whites and oil. Pour over dry ingredients. Mix until just combined; do not overmix. Let stand for 10 minutes. Spray 9 x 13-inch pan with nonstick spray. Bake at 350° for 25 to 30 minutes or until firm to touch; turn off heat, leave in oven with door ajar for 2 hours.
Combine zucchini, onions and salt in water. Let set overnight; drain. Add remaining ingredients and cook for 3 minutes. Jar and seal.
In saucepan, combine milk, rice, raisins, egg and pudding mix. Stir and cook over medium heat until mixture comes to a boil. Pour into dessert dishes. Sprinkle top with cinnamon and nutmeg.
Mix melted margarine, 3 tablespoons sugar and pretzels together. Put in 9 x 13-inch baking dish. Bake at 350° for 8 to 10 minutes. Cool. Blend cream cheese and 1 cup sugar until smooth. Add whipped topping and mix well. Spread over pretzel mixture. Refrigerate. Mix jello in pineapple juice until dissolved and add strawberries. Spread over cream cheese and chill overnight.
Cook noodles and combine all ingredients. Microwave 15 minutes on High, 30 minutes on Medium-low. Stir once. Bake at 325° about 45 minutes.
Cook chicken until done; cool and take off bone, cut into pieces. Put broth over crumbs; beat eggs and add to crumbs. Add baking powder and rice. Fold in chicken last. Salt and pepper to taste. Bake 45 minutes to 1 hour at 350°. Easily serves 12 to 15.
Prepare macaroni as per package instructions. Drain well. In skillet, heat oil. Add sausage and carrot; stir-fry 1 minute. Add next 5 ingredients; stir-fry until tender. Stir in macaroni. Heat well. Serve in heated bowl.
Preheat oven to 450 degrees. Spray a nonstick baking cookie sheet with non-stick cooking spray. In a large bowl combine the potatoes, 1/4 tsp. salt and the sugar with cold water to cover. Soak for 15 minutes. Drain and blot dry. In another large bowl toss the potatoes with the oil and paprika. Place in a single layer onto the baking sheet. Bake, turning the potatoes over as they brown, until cooked through and crisp, about 45 minutes. Sprinkle with remaining 1/2 tsp. salt.
Combine all ingredients. Place mixture into individual cupcake cups. Freeze until solid. Makes 24 to 30 individual servings.
Cream the butter and sugar until light and fluffy. Stir in cooled chocolate. Add eggs, one at a time, beating 5 minutes after each addition. Fold in whipped topping. Spoon mixture into a cooled baked pastry shell. Chill until firm, about 2 hours.
Drain chicken and mash with a fork. Add chili and cheese. Cook in a crock pot or pan. Cook slow.
Fry hamburger until brown. Add kidney beans, white beans, whole tomatoes and tomato soup with 1/2 cup water. Stir in contents; add chili pepper as needed for taste. Cook for 15 minutes and serve.
Mix and put in a 9-inch pie plate. Bake at 350° for 20 minutes or until it bubbles. (Does not brown.) Serve with crackers.
Beat well the butter, brown sugar, eggs, vanilla and lemon juice. Sift dry ingredients. Mix with butter mixture. Chill 1 1/2 cups figs or ground dried fruit with 1 cup water. Cook 5 minutes. Add 3/4 cup sugar and 3 tablespoons flour. Cook 3 minutes; chill. Take dough and cut in half. Roll to 1/4-inch thickness in stripes about half as wide as length; spread filling down center. Turn edges over to center. Pinch together tight. Place on baking sheet cut side down. Bake 15 minutes at 375°. Remove. Cut in 2-inch slices.
Combine milk, coconut, vanilla wafers, marshmallows and nuts together in large pan. Mix all ingredients together (best with hands). Then make a square loaf on Reynolds Wrap. Put in refrigerator overnight or until ready to eat. Slice from end of loaf.
Tear each biscuit into 4 quarters. Roll each piece in mixture of sugar and cinnamon. Grease a Bundt pan. Place pieces in pan. Sprinkle with nuts. Cook the butter, remaining sugar and cinnamon until sugar is dissolved. Pour over biscuits. Bake at 350° until done, about 30 minutes.
Let cheese reach room temperature. Add pimento cheese and garlic salt; mix with mixer. Chill until firm. Shape into a ball and roll in chopped nuts.
Boil noodles for 6 minutes, then drain. Add butter to noodles. Separate eggs. Take yolk and mix with sugar, cream cheese, sour cream, vanilla flavor and lemon juice. Add white raisins to mix. Beat and fold white of eggs. Pour in dish or pan. Bake at 350° for 15 to 20 minutes.
Chop or grind cabbage and carrot. Add sugar, vinegar, and mayonnaise. Mix well. Chill about 2 hours before serving.
Combine butter and sugar. Cream well. Add all the other ingredients and mix thoroughly. Pour into unbaked 8-inch pastry shell. Bake at 325° for 1 hour.
Scrub carrots and peel, if desired. Cut carrots in half crosswise, then cut into long slices. Cook carrots in small amount of boiling salted water in covered saucepan until just tender. Drain, if necessary. Cool. Combine remaining ingredients; toss with carrots. Chill, covered, for several hours.
Spread crescent rolls out like pie crust on a large cookie sheet. Bake 8 to 10 minutes in a 350° oven and cool. Mix cream cheese at room temperature (soft) with dressing mix. Add mayonnaise; mix well and spread on baked, cooled crescent rolls. Top with the chopped vegetables (either mix all together or layer them), adding tomatoes separately (last). Then top with shredded cheese. Cover with Saran Wrap and press lightly to hold vegetables in place. Chill for 2 hours or more. Cut in small pieces for hors d'oeuvres or larger pieces for lunch. Enjoy.
Melt butter to lukewarm; mix nuts, coconut, sugar and milk. Add butter and vanilla. Roll into little balls and place on cookie sheet covered with waxed paper. Stick a toothpick into each ball. Put in freezer about 15 or 20 minutes.
Put ham slices between paper towels to dry. Mix other ingredients together to spreadable consistency. Spread mixture on ham slices, roll and stick with 5 toothpicks. Refrigerate overnight and slice between toothpicks. Serve attractively.
Cook spaghetti in boiling, salted water. Drain. Place in baking dish, 13 x 9 x 2-inches. Stir in butter, Parmesan cheese, salt and egg. Spread evenly in pan. Saute ground beef in oil. Drain off fat. Stir in sauce, sugar, oregano and garlic salt. Spread cottage cheese over spaghetti. Layer in pan and top with meat mixture. Bake at 350° for 30 minutes. Sprinkle Mozzarella cheese on top and bake 10 minutes longer. Let stand 15 minutes before cutting.
Cream butter, margarine, butter flavoring, almond flavoring and vanilla together Add sugar and beat well. Add eggs, one at a time.
Pop popcorn and put in large microwaveproof bowl. Mix in another glass bowl the brown sugar, corn syrup, butter and salt. Cook on High for 2 minutes. Stir and cook for another 3 minutes. Add vanilla and soda. Pour over, a little at a time, the popcorn. Stir and mix well. Cook in microwave for 1 minute on High. Stir again. Pour rest of sauce over popcorn. Cook again for 2 minutes. Then cool on cookie sheet.
Use 9 x 9-inch or 9 x 13-inch pan (depending on how much fruit you have). Spread 1/3 of cake mix (dry) on bottom of pan. Spread half of fruit on top. Sprinkle another layer of cake mix over fruit. Spread remaining fruit and top with remaining cake mix. Bake at 350° for 30 minutes or until top is browned.
Cream butter and sugar. Gradually add flour and mix in. Shape with hands. Pat into 2 cookie sheets. Bake at 325° to 350° for 25 minutes or until golden and lightly brown around edges. Cut into squares.
Combine juices, salt and sugar in saucepan. Heat, stirring until sugar is dissolved. Serve piping hot.
Beat eggs; add sugar and juice. Sift together flour and baking powder and add to mixture. Add vanilla. Pour into an 8 x 8-inch baking dish 2 inches deep. Cover with fruit and juice. Bake 45 minutes at 350°. Crust rises to top of fruit.
Preheat oven to 350°. Separate dough into 4 rectangles. Firmly press perforations. Place 8 pepperoni slices on each. Sprinkle with 2 tablespoons cheese. Starting at short side, tightly roll. Pinch dough to seal. Slice each roll into 4 equal slices. Pinch one side on each. Place sealed side down on ungreased cookie sheet. Bake at 350° for 18 to 20 minutes.
Mix in microwave bowl. Zap 3 minutes; stir. Zap 3 minutes; stir. Zap 1 minute. Stir and pour into graham cracker crust. Chill.
Place tortillas in oven. Heat oven to 425°. Mix chicken, 1 cup of cheese and chilies in a bowl. Mix enchilada sauce, water and sour cream in a 2-cup measure. Spread 1/2 cup of sauce mix on bottom of a 2-quart baking dish. Remove tortillas from oven. Spoon 1/2 cup of the turkey mixture down center of each tortilla. Roll up to close. Set enchiladas seam side down in baking dish. Pour remaining sauce mixture over enchiladas. Cover with foil. Bake 15 minutes or until bubbly. Uncover and sprinkle with remaining 1 cup of cheese. Bake about 10 minutes longer until cheese melts.
Cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add melted chocolate. Combine milk, soda and vanilla; add to creamed mixture alternately with flour. Bake at 375° for 25 to 30 minutes in round prepared pans or 45 minutes in 9 x 13-inch pan. Ice with favorite chocolate icing.
Cook sugar, cocoa, milk and syrup to soft ball stage. Add butter and cook 1 minute. Add vanilla; beat until right consistency to spread. If you like, add one cup of chopped nuts.
Tear lettuce into small pieces and place in a 9 x 13-inch glass dish. Layer remaining ingredients (veggies). Add sugar to mayonnaise; spread over salad. Top with cheese and crumbled bacon. Cover and refrigerate 8 to 12 hours or overnight.
Preheat oven to 375°. Grease baking pan. Slice apples thin and put in pan with water. In a bowl, mix flour, oats, sugar and cinnamon. Melt margarine and pour over dry ingredients. Stir until it crumbles and sprinkle over apples. Bake 45 minutes.
Thinly slice the celery and combine in a bowl with the chicken. Blend together the mayonnaise, sour cream and rosemary. Pour the dressing over the chicken and celery. Stir until the ingredients are well-coated. Serve immediately, or cover and refrigerate to serve later. Serves 4.
Mix dressing, milk and seasonings; refrigerate. Place fish on greased grill over low coals (coals will be ash gray) or rack of broiler pan. Grill or broil 2 to 4 inches form heat for 6 to 8 minutes on each side or until fish flakes easily with fork. Serve with dressing mixture. Makes 4 servings. Preparation time: 10 minutes plus refrigerating.
Cook macaroni. Mix mayonnaise, dressing and mustard. Add all ingredients and garnish with egg. Refrigerate 4 hours or more. Keeps well. Serves 8.
Saute almonds in butter. Add mushrooms and rice. Stir until hot. Serve as a side dish.