HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes. When cool enough to handle, but not cold, cut in half. Scoop out potato, leaving peel intact. Mix with butter, sour cream, cheese, salt and pepper. Stuff peels with potato mixture. Bake at 400° until heated. Sprinkle bacon crumbs over top.
Wash tomatoes. Drop a few at a time in boiling water to loosen the peel. Pick out with slotted ladle as skin burst open on each tomato. Cool. Peel and core tomatoes. Dice and place in stockpot or largest pot available. Dice peppers and onions and add to tomatoes.
Combine ground chuck and onion in heavy soup pot. Cook over medium high heat until meat is lightly browned. Add the chili powder, tomato sauce, water, and beans. Continue cooking over medium heat for about 15 minutes, stirring often. Taste and adjust seasonings, if needed.
Sift together dry ingredients. Cream margarine and sugar. Beat in eggs, one at a time and add molasses. Add dry ingredients. Chill thoroughly. Shape dough into 3/4-inch balls. Place on cookie sheet and flatten with a tumbler. Bake 12 to 15 minutes at 350°. Makes 5 dozen cookies.
Heat butter and oil in large saucepan. Brown meat slowly on all sides. Add water. Cover tightly and cook on medium heat 1 hour. Add chopped pepper, onions and mushrooms. Add salt to taste. Cook until tender about 1 hour longer. May need to add more water.
Preheat oven to 450°. Remove stems from mushrooms and chop. Put caps aside. Cook sausage in skillet until brown. Remove from skillet and drain on paper towel. Save 2 tablespoons drippings. Cook chopped stems in drippings for 10 minutes. Remove skillet from heat; stir in sausage, cheese and bread crumbs. Fill caps with this mixture. Put in baking dish. Bake for 15 minutes.
Mix together all ingredients except Fritos and cheese. Cover the bottom of a greased 13 x 9-inch baking dish with 1 cup of Fritos. Layer in order half of chicken mixture, then 1/3 of cheese. Repeat, ending with Fritos topped with cheese. Refrigerate overnight or at least for 1 hour. Bake at 350° for 45 minutes. Serve hot. Makes approximately 10 servings. Serve with green salad and garlic toast.
Place in large bowl to mix. Pour into large casserole bowl, cover with foil and bake 1 hour at 350 degrees.
Beat together. Add raw apples, sliced bananas or any fresh fruit. More brown sugar may be added, if you like it sweeter.
Heat oven to 375°. Fry bacon until crisp; reserve 2 tablespoons bacon grease in pan. Crumble bacon; set aside. Saute onions in drippings until tender. Combine all ingredients in 3-quart casserole. Bake 30 minutes or until heated through.
Pour boiling water over tomatoes and peel off skins. Pack in sterilized jars. Put 1/4 teaspoon salt in pint jars and 1 teaspoon salt in quart jars, leaving 1/2 to 1-inch headspace. Put lids on tight and put on heated cookie sheet in 225° oven for 1 hour. Turn oven off and let cool in oven. Remove jars and cover with cloth vat of air.
Cook broccoli flowerets. Place in metal steamer basket set over a pan of boiling water for 7 to 10 minutes until tender crisp.
Combine pudding and lemon Jell-O and dissolve in 2 cups of water. Add lemon juice and chill until thickened.
Cube bread; place in casserole. Pour melted butter over top. Combine and simmer for 10 minutes the tomato puree, salt and sugar; pour over bread. Bake one-half hour at 350°. Serves 4 to 5.
Mix hamburger with bread crumbs, salt and pepper, then roll into balls. Brown meatballs in skillet. Drain grease. Add 2 cans of cream of mushroom soup and cup of milk. Simmer until well mixed. Serve over rice or pasta.
Wash chicken pieces, pat dry and sprinkle with salt, pepper, garlic and paprika. Brown chicken in 4 tablespoons margarine. Place chicken in casserole dish. Use remaining margarine to saute mushrooms. Drain artichoke hearts and arrange in casserole with chicken, then add mushrooms. Combine soup and bouillon, then add this to casserole. Bake at 375° for 40 minutes. Serves 6.
Sprinkle lemon juice and salt over chicken; toss. Cover and refrigerate for several hours. Just before serving, add rest of ingredients to chicken. Toss gently to combine all ingredients. Can be served on a large lettuce leaf. Sprinkle lightly with paprika.
In a saucepan, add sugar, cornstarch, salt and milk. Blend together and gradually add to sugar mixture the eggs, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Blend in butter and vanilla. Immediately pour into baked pie shell. Press plastic wrap onto filling. Chill pie thoroughly or at least 2 hours. Serve pie with sweetened whipped cream.
Mix ingredients using enough buttermilk for desired consistency. Drop by spoonfuls into hot oil.
Mix all ingredients. Cook in greased muffin tins. Bake at 425° for 20 minutes. Serve hot! Makes 6 to 8 according to tin size.
Mash shrimp with fork; set aside. Whip cream cheese together with mayonnaise, onion, horseradish and lemon juice; set aside. Fold in shrimp. Add salt and pepper to taste. Refrigerate at least 2 hours (preferably overnight). Sprinkle with paprika. Makes 2 meals.
Stir all together. Let set up and pour over top of cream cheese gently. Refrigerate.
Mix all ingredients. Drop by tablespoonfuls into hot grease. (I always add a large spoon of lard to shortening to fry fish.)
Mix flour, shortening and salt until part of the mixture is fine as cornmeal and part resembles small peas in size.
Mix sour cream, soup, broth and poppy seed together and add chicken. Put in large casserole. Melt margarine; add to crushed crackers and put on top. Bake 30 minutes at 350°.
In a bowl, combine flour, 1/2 cup brown sugar and baking powder. Cut in butter until crumbly. Gradually add the milk, dates and nuts.
Cut peppers, onion and chicken into 1 inch chunks. Stir dressing mix, juice and oil in large bowl. Add chicken and vegetables; toss to coat. Cover; refrigerate 3 hours.
Mix all ingredients in double boiler, stirring constantly until sugar is dissolved. Pour into 2 pie shells and bake at 350° for 30 minutes.
Sift dry ingredients in a bowl. Make a well and pour eggs, oil and strawberries in center. Mix gently until well mixed. Pour batter into 2 greased and floured loaf pans. Bake at 350° for 1 hour or longer. Use a toothpick inserted into middle to check.
Pour Worcestershire sauce on browned meat. Add pepper to taste. Stir water into onion soup mix. Add mushroom soup and pour mix over meat. Simmer covered 45 minutes to 1 hour until tender. Yields 6 servings.
Mix sugar and eggs together in saucepan. Add flour and salt. Add milk and margarine. Cook over low heat, stirring constantly. Remove from heat. Add 1 teaspoon vanilla.
Chill the evaporated milk in an ice cube tray until almost frozen at edges. Put the ice cold milk in a large bowl. Use cold beaters (chill in refrigerator) and beat the milk until fluffy. Add sugar and Kool-Aid. Whip until stiff. Line bottom and sides of a 9-inch pie pan or square baking pan with vanilla wafers. Fill with the milk mixture. Freeze until firm (about 3-4 hours).
Combine all ingredients; add enough flour to make the dough easy to handle. Knead it smooth and roll out until your dough is about 1/2 inch thick. Cut this into portions about the size of a quart jar lid and make some slits in it. Now cook in deep fat, just like doughnuts. Delicious with honey when warm!
Preheat oven to 375°. Mix sugars, shortening, eggs and vanilla. Stir in remaining ingredients, mixing thoroughly. Dough will be stiff. Drop by teaspoonful onto ungreased cookie sheet about 2 inches apart. Bake at 375° for 9 to 11 minutes. Yield: 5 dozen.
Cut meat in 1/2-inch strips. Marinate in soy sauce, catsup, garlic and onion salt for 1 hour. Place on air circulating racks in oven. Set oven at 145°. Leave in oven 6 to 8 hours.
Mix all ingredients together. Take by teaspoons and roll into a ball, then roll ball in sugar. Bake 10 minutes at 350°. When you remove from oven, place a chocolate chip or candy in the middle of each cookie. Makes approximately 80 cookies.
Mix dry jello and strawberries, set aside. Prepare cake mix as directed. Oil 9 x 13-inch pan and line bottom with marshmallows. Pour cake batter over. Spoon strawberry mixture on top of batter. Bake at 350° for 40 to 50 minutes. Ice with Cool Whip.
Mix until crumbly the oleo, brown sugar and flour. Add walnuts. Put this in cake pan and bake 20 minutes, stirring 3 times. Bake at 350°. Remove from oven (save 1/2 cup for topping).
Bring water and salt to a boil. Add remaining ingredients; cook until cheese is melted. This freezes well.
Slice 6 or 8 large peeled apples and place in 8 x 8-inch pan. Cut margarine and flour together until crumb like, then add remaining ingredients. Bake at 350° for 30 minutes.
Sift together or just stir together flour, soda, baking powder and salt. Mix together shortening, brown sugar, white sugar, eggs, milk and vanilla. Stir dry ingredients into sugar mixture, then stir in oatmeal, chopped nuts or coconut and wheat or corn flakes. Drop by teaspoonful 2-inches apart on greased baking sheet (I use Pam). Bake at 350° for 10 to 15 minutes. Makes about 8 dozen.
In a large bowl, combine Cool Whip, lemonade and sweetened condensed milk, blending well. Pour the mixture into the crust and chill until firm, about 2 hours. Serves 6 to 8.
Grease the bottom of a 13x9x2 baking pan; set aside. Prepare brownie mix according to package directions. Stir in half of the white chocolate chips and all of the semisweet chocolate chips and 1/2 cup pecans. Spread the batter in prepared baking pan. Bake at 350 for about 30 minutes or until center is set. Sprinkle with remaining white chocolate chips and bake 1 more minute. Cool in pan on wire rack.
Mix all thoroughly. Bake in greased 11 x 7-inch pan for 25 to 30 minutes (or until golden brown) in 400° oven.
Combine flour, meal, sugar, salt and baking powder in bowl. Add egg and milk; stir just to moisten dry ingredients. Add cracklings. Bake in hot, well-greased shallow pan at 450° for 20 minutes.
In medium bowl, combine flour, sugar, 2 tablespoons cocoa, baking powder and salt. (Omit salt and baking powder, if using self-rising flour). Stir in milk, oil and vanilla until smooth. Spread in 9-inch square baking pan. Mix brown sugar and remaining cocoa. Sprinkle over batter. Pour hot water over all and do not stir. Bake at 350° for 35 to 40 minutes.
Make sauce with orange juice, honey, mustard, cornstarch, garlic salt, basil and onion. Roll chicken in Bisquick and brown in frying pan in vegetable oil; remove to baking pan. Pour sauce over chicken and place in 350° oven for about 30 to 40 minutes. About every 10 minutes, baste chicken with sauce. Bake uncovered.
Sprinkle quails inside and out with salt, pepper and flour. Begin frying in about 2 tablespoons vegetable oil. Gradually add 3/4 stick margarine and fry until golden brown. Cover and cook on low heat for about 45 to 50 minutes. Remove lid and increase heat for about 5 minutes so that quail will be crisp.
Cream together the margarine and sugar. Add eggs. Beat well. Add zucchini and vanilla. Mix in dry ingredients. Add chocolate chips and nuts. Bake at 350° in greased and floured loaf pans (2) for 45 minutes to 1 hour. Top with confectioners sugar when cooling.
Preheat oven to 350°. Sift the first 6 ingredients. Cut in margarine. Add buttermilk. Mix in raisins. Shape into ball; knead for 15 seconds. Make 7-inch round pad and 1 1/2 inches thick. Score an X on the top. Bake on greased cookie sheet for 45 minutes.
Mix yeast, water, salt and sugar in large bowl. Add remaining ingredients and then enough flour to make a soft dough. Knead thoroughly; leave dough slightly sticky. Let rise until double in refrigerator. Punch down. This can be kept in refrigerator 4 to 5 days. Punch down each day. Can be used the same day if refrigerated at least 2 hours. This can be used for dinner rolls, hamburger buns, sweet rolls or bread. Shape as desired. Bake at 375° for 15 to 20 minutes.
Mix roast beef, water, cut up onion, salt and pepper in skillet. Add flour to 1/2 cup water and mix well. Add to roast beef to thicken. Simmer until tender. Serve over light bread.
Cook carrots in a small amount of salted water for 10 minutes. Drain and set aside. Combine next three ingredients in a skillet. Cook over low heat stirring constantly until cranberry sauce melts. Add carrots and stir gently. Cook until heated. 6 servings.
Slice bananas into blender. Puree until smooth (1 1/2 cups). Beat peanut butter and butter until smooth. Beat in eggs, then bananas until blended. Combine dry ingredients; gradually beat into banana mixture until blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350° oven 50 minutes until wooden pick inserted comes out clean. Cool 10 minutes in pan. Turn onto wire rack to complete cooling. Makes 1 loaf.
Combine sugars, eggs, oil and vanilla thoroughly. Add sifted flour, soda, baking powder and salt. Mix well with creamed mixture. Add corn flakes, oatmeal, coconut and nuts. Blend. Drop from teaspoon or roll into small balls and place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes. Makes 15 dozen cookies.
Make Low-Fat Ranch Dressing and add 1 to 2 cloves crushed garlic.
Beat together first 3 ingredients, then add next 5 ingredients. Bake 1 1/2 hours at 350°. Raise heat to 400° for a few minutes at end. Remove. Combine pecans and butter; add to top.
Brown meat, then add the next 3 ingredients. Cover; cook for 40 minutes over low heat. Cook noodles according to package directions. In an 8 1/2 x 11-inch baking pan, layer half of the noodles. Cover with 1/3 meat sauce, 1/2 Mozzarella cheese and 1/2 cottage cheese. Repeat with Parmesan cheese. Bake at 325° for 30 minutes. Let stand for 10 minutes before serving.
Beat together the first five ingredients, then add egg and remaining ingredients. Bake at 350° for 30 minutes.
Mix together in a large pot and simmer until thick, 3 to 4 hours.
Saute butter, onions and celery. Add bacon; fry and drain. Add flour and stir in milk, water, potatoes and white pepper. Add cheese right before serving.
Squeeze juice from orange and cut peel in sections, cutting out white lining. Put raisins, nuts and orange peel through food grinder. Add orange juice; mix and set aside.
Preheat oven to 350°. Heat chocolate and shortening on low heat until melted. Remove from heat. Mix in sugar, eggs and vanilla. Stir in all ingredients. Spread in greased pan and bake 30 to 35 minutes or until brownies pull away from the pan. Cut into about 2-inch squares. Makes 16 brownies.
Melt margarine; remove from heat. Stir in brown sugar until smooth. Return to heat and stir until boils. Let boil 1 minute. Add milk and stir until it begins to boil. Remove from heat and cool until you can touch bottom of pan. Beat in confectioners sugar and flavoring.
Mix cranberry sauce and Jell-O together. Add 1 1/2 cups hot water and mix well. Let stand until it starts to jell, then add celery, pineapple and walnuts. Refrigerate until it jells. Serve with cream cheese mixed with mayonnaise or serve it without it.
Cover and refrigerate several hours or overnight. At serving time, drain. Serves 10 to 12.
Cream margarine; gradually add sugar, beating well. Add eggs, one at a time, beating well after each. Combine flour, baking powder and salt; add to creamed mixture alternately with pineapple. Mix well. Stir in vanilla. Spoon batter into a greased and floured loaf pan. Bake at 350° for 55 minutes to an hour or until wooden pick inserted in middle comes out clean. Cool loaf in pan for 10 minutes; remove from pan and cool completely on wire rack. Makes 1 loaf. Serve with cream cheese as an extra.
Cook rice in water and shortening. Add remaining ingredients. Simmer 20 minutes over low heat.
Preheat oven to 350°. Cook macaroni according to package. Drain macaroni and pour into casserole dish. Add cheese and ham; pour milk over mixture. Put crushed crackers on top. Bake for 40 minutes.
Put milk on to boil. Mix flour and eggs together until smooth. Add cocoa, that has been scalded with hot milk. When milk boils, add flour mixture to it. Cook until thick, remove from heat. Add sugar and part of canned milk, put in freezer can and add remaining milk, water and vanilla.
In small bowl, stir together flour, baking powder and cinnamon. Set aside. In large mixing bowl, at medium speed, beat together oil, sugar and eggs until well blended. At low speed, gradually beat reserved flour mixture into egg mixture. Beat until well blended. Stir in carrots, pineapple with juice and pecans. Pour into lightly greased 13 x 9 x 2-inch baking pan. Bake in preheated 350° oven until cake tester inserted into center comes out clean (approximately 35 to 40 minutes). Cool in pan on wire rack. Spread Creamy Frosting over top. Refrigerate.
Preheat oven to 400°. Lightly grease a cookie sheet. Dissolve yeast in warm water. Mix in dry ingredients and stir in buttermilk. Roll out and cut into biscuits. Place on cookie sheet. Let rise 15 to 20 minutes. Bake at 400° until brown (10 to 12 minutes). Makes about 30 biscuits.
Beat eggs thoroughly. Add sugar, syrup and salt. Mix well. Add melted butter and vanilla. Beat well. Put chopped pecans in bottom of pie shell. Pour mixture over nuts. Bake at 400° for 10 minutes; lower temperature to 300° and bake 35 minutes longer.
Cut steak into 2 1/2 to 3 inch pieces. Heat shortening in large skillet. Coat steak with flour, salt and pepper. Brown steak in shortening over medium heat (about 10-15 minutes). Cut peppers and onions into large rings. Layer meat, peppers, and onions in crock pot. Cover with tomatoes and tomato juice. Cook on low heat for 3 to 4 hours. Serve over cooked rice.
Place crackers in large self sealing plastic bag. Pour in oil and turn from side to side until all crackers are moistened. Mix dry ingredients together and pour into bag. Seal tightly and turn from side to side until crackers are coated with seasonings.
Mix all ingredients at medium speed. Beat 4 minutes. Pour into greased and floured tube or Bundt pan. Bake 35 to 45 minutes at 350°.
Cut shortening into flour. Add salt. Add milk and blend well. Usually you will need to add more flour to make dough workable.
Place chicken	pieces	in casserole dish. Mix soup, mushrooms, sherry and sour cream. Pour over chicken. Cook at 350° for 1 1/2 hours. Serve with rice and salad.
Mix all ingredients except flour and oats, then flour and then nuts. Add raisins and nuts, if desired. Bake at 350° for 10 minutes, until golden brown.
Mash potatoes very well. Add sugar, butter, vanilla, allspice, flour, milk and egg. Mix thoroughly. Pat into pan and bake in slow oven until very brown. Cut into squares and serve.
Beat 2 ingredients until smooth, then spoon into thoroughly greased muffin tins each about 3/4 full. Bake at 425° for 20 to 25 minutes.
Cream the sugar and butter. Add 2 tablespoons of the 2 cups of	flour.	Beat well. Add eggs	one at a time.	Beat well. Add flour	and flavoring.	Bake in tube pan for 1 hour at 300°.
Combine first 10 ingredients in large mixing bowl; beat at medium speed of electric mixer until smooth. Gradually add milk and beat until well blended. Pour into 9-inch pastry shell. Bake at 425° for 10 minutes. Reduce heat to 375° and bake about 60	minutes. Let cool and garnish with nuts, if desired.
Mix together flour, 1/2 cup of the brown sugar and margarine to fine particles. Press into bottom of pan. Bake for 15 minutes. Beat remaining ingredients (except coconut) until just blended. Add coconut and pour over bottom layer. Return to oven and bake until golden brown. Cool in pan and cut into bars.
Chop up artichoke hearts, garlic and steamed spinach. Add all ingredients into a bowl and mix until well incorporated. Pour into an 8 x 8 casserole dish. Bake at 350 for 20-30 minutes; once the top is browned, remove from oven. Serve with crackers, baguette style bread or sliced french bread.
Drain beans. Combine with soup, pepper and 1/2 can onions. Pour into greased 1-quart casserole. Bake at 350° for 20 minutes. Garnish with mixture of remaining onions and pimentos. Bake 5 minutes longer. Serves 4.
Sprinkle jello mix over cottage cheese and mix well. Add Cool Whip, pineapple chunks and nuts. Chill and serve.
Mix all ingredients together and bake 1/2 hour at 325°. Put 1/2 can of noodles on top and bake 1/2 hour longer.
Put on in an iron or porcelain kettle. Let warm after lye has been added and dissolved. Put in grease and boil until real thick. Empty into mold at once. Let stand covered 24 hours. Cut out. Does not hurt to freeze this soap.
Dissolve gelatin in boiling water. Stir in cranberry sauce until dissolved. Stir in pineapple and wine. Chill until mixture thickens slightly. Fold in pecans and pour into an 8 x 12-inch pan. Chill until firm (overnight).
Cream together with a pinch of tenderness. Add 1 cup of faith, hope and charity. Beat very lightly in a bowl of patience. Be sure to add a spoonful of gaiety that sings and also the ability to laugh at little things. Bake in a good-natured pan. Cut in large slices and serve repeatedly.
Sift together the dry ingredients. Add the remaining ingredients all at one time and mix. Do not overbeat. Batter should be lumpy.
Mix all ingredients and bake in 3 (8-inch) cake pans at 325° for 20 to 25 minutes.
Mix all ingredients together in heavy saucepan. Cook to soft ball stage. (Stir constantly; otherwise it will scorch.) When done, set aside. Brown 1/2 cup sugar in heavy skillet over medium heat, and add to the first mixture. Stir until cool. Enough to ice 3-layer cake.
Dissolve sugar in hot coffee. Cool. Add other ingredients. Pour into ice cube trays and freeze. Remove from freezer 1 hour before serving. Mix and serve. Very icy.
Cook together for 10 minutes or until thick the butter, dates and sugar. Cool and stir for a few minutes. Add cereal and nuts. Shape into balls the size of large marbles. Use confectioners sugar to coat the balls until white. Roll in large bowl or shake in bag.
Blend first five ingredients, then stir in dried beef and sour cream. Pour into shallow baking dish and sprinkle with nuts. Bake at 350° for 15 minutes. Serve hot with crackers. Serves 8.
Heat oven to 350°. Mix pecans and coconut together and spread on bottom of a well-greased 9 x 13-inch pan. Mix cake mix according to directions on box. Spread cake mixture over nuts and coconut mixture.
Combine cream cheese and mayonnaise. Beat until creamy, using an electric mixer or food processor. Stir in remaining ingredients. Serve with crackers or vegetables. Yields 2 cups.
Mix all ingredients in a large bowl.	Pour into a 9 x 13-inch pan or broiler pan. Cover with topping and bake at 350° for 45 to 60 minutes.
Brown beef, onion and pepper in greased frying pan. Add tomatoes, salt and soup. Simmer while cooking noodles. Add drained noodles to meat mixture and 1/2 of cheese. Pour into casserole dish. Add cheese. Bake 15 minutes at 350°. Serves 4 or 5.
Grease an 8 1/2 x 11-inch pan. Add undrained pineapple. Add blueberries. Add 3/4 cup sugar. Add dry cake mix. Add melted margarine and pecans with 1/4 cup sugar. Bake at 350° for 25 minutes. Take spoon and punch down to crunch in several places. Cook about 20 more minutes or until golden brown.
Stir together the sugar, pineapple, eggs, flour and coconut. Melt butter and combine with other ingredients. Pour filling into unbaked pie shell. Bake for 60 minutes at 350° or until filling is set and brown.
Brown beef in skillet and drain. Put beef in crock-pot. Brown onions. Add to beef in crock-pot. Stir in all other ingredients and cover. Cook 4 to 6 hours on low heat.
Mix all ingredients. Bake in greased and floured tube pan at 350° for 45 to 60 minutes.
Place chicken in large stockpot and cover with water. Cook until chicken is done. Remove from liquid, let cool and debone.
Blend first 4 ingredients in	mixer.	Spread	in 9 x 13-inch pan and bake at 350° for 20 minutes.
Brown bacon in large skillet. Add onion, green pepper and celery. Saute 1 minute. Add remaining ingredients; simmer on low until hot. Stir to keep from sticking. Serves 6.
Mix all ingredients together. Pour into greased and floured pan. Bake at 350° until golden bubbly.