HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes in oven until done. Cool. Slice potatoes lengthwise and scoop out. Scramble eggs. Cook eggs in butter, leaving eggs still soft. Mix eggs with potato meat, sour cream and 1 1/2 cups cheese. Heap mix into potato shells. Sprinkle remaining cheese over potatoes. Bake at 400° for 30 minutes.
First melt caramels with 1/3 cup evaporated milk. Combine cake mix, butter, pecans and 1/3 cup evaporated milk. Mix all together, then put half of the batter in a 13 x 9-inch baking dish. Bake at 350° for 10 minutes. Pour caramel over 1/2 batter, sprinkle all chocolate chips and spoon rest of batter on top. Bake at 350° for 25 minutes.
Mix all ingredients together and refrigerate. Will keep for approximately 2 weeks. Discard when it begins to separate.
Pour over pickles what you need and save remainder for another time. Enough for 4 to 5 quarts. Put to cold pack and when begins to boil, remove at once.
Mix until moistened, but no more. Do not beat. Pour into 8 or 12 greased muffin tins or cups. Bake at 400° for 12 minutes.
Beat margarine and sugar until creamy. Add eggs, milk and vanilla. Beat well. Add flour, baking soda and salt. Mix well. Stir in oats, chocolate morsels and nuts. Mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 9 to 10 minutes at 375°. Cool 1 minute on cookie sheet. Remove to wire rack.
Mix cottage cheese, pineapple, nuts and Cool Whip, then add dry jello from box. Mix together and let set.
Heat butter, sugar and milk until warm, not hot. Add marshmallows. Heat until marshmallows melt. Bring to boil and remove from heat. Add Hershey bar, chocolate chips and nuts. Stir (do not beat) until all is dissolved. Pour into 9 x 13-inch pan. Refrigerate to set. Cut in squares.
Chop and mix all vegetables. Add in cheese and dressing. Toss. Top with bacon bits and croutons. Preparation time: 30 minutes. Serves 10 to 12.
Peel, remove seed and lightly puree avocados. Add remaining ingredients. Mix lightly with fork. Serve with tortilla chips.
Melt butter in saucepan. Add cornstarch; mix until smooth. Stir sugar and vinegar, making a smooth sauce. Add beets; let cook slowly until thoroughly heated.
Combine all dry ingredients. Cut in shortening well. Combine all liquid ingredients including the egg and mix well. Add dry ingredients until well moistened. Chill thoroughly. Add a little more flour to roll out.
Sort and wash ripe berries; remove stems or caps. Crush berries and extract juice. Measure juice in kettle; stir in sugar. Place on high heat and stirring constantly, bring quickly to rolling boil that cannot be stirred down.
Mix first 6 ingredients together and bake in 2 (15-inch) greased and floured pizza pans. Spread mixture in pans and bake at 350° for 10 to 15 minutes. Check center for doneness. Cool. Spread with Cool Whip.
Allow butter to soften. Preheat oven to 350°. Cream sugar and butter. Add flour and blend well. Add eggs, 1 at a time, beating well after each. Add vanilla and beat until fluffy. Stir in pecans. Pour into greased tube pan. Bake 45 minutes or until a pick inserted near center comes out clean.
Combine egg, salt and sugar. Add milk gradually, then add coconut and mix. Pour into pie shell. Bake at 400° for 15 minutes. Decrease heat to 350° and bake 30 minutes or so longer.
Peel and slice carrots. Cook in water and bouillon cubes. When done, drain the water. Add sour cream and cheese to carrots. Cook onions in margarine. Mix all together and bake 15 to 20 minutes at 350°.
In a sauce pan, put butterscotch and chocolate chips in. Stir over low heat until melted, remove from heat and stir in peanuts and Corn Flakes. Drop by spoonfuls on wax paper and let set up.
Saute garlic in oil over medium heat. Add mushrooms and cook over medium heat for 5 minutes. Pour in wine and cook until mushrooms are cooked. Add olives and pine nuts and saute 8 minutes. Add chopped parsley. Cook and drain noodles. Toss with sauce and serve.
Spray unheated large skillet with nonstick spray. Add the celery, onion and parsley. Cook and stir over medium heat until tender. Remove from heat.
Brown chops in skillet. Place chops in large baking dish and place sliced onions on top of chops. Mix soup with milk and pour over chops. Cover with foil and bake in a 350° oven an hour or until tender.
Cream shortening. Add sugar; beat. Add eggs; beat. Add flour and other ingredients; beat. Add nuts last. Pour in 2 loaf pans. Top with nut halves. Bake at 350°. Test when done with toothpick. This freezes well.
Sift flour, sugar and salt. Whip oil and milk, pour into flour mixture. Mix with fork until flour is completely dampened. Shape in pan with fingers. Press evenly over bottom and sides of pan. Prick with fork. Bake at 350° until brown. Fill with favorite pie filling. Reserve 1/3 of dough to crumble on top if making fruit pie.
Bring 4 cups water to boil. Add salt, potato flakes, sour cream and cream cheese to water. Mix with mixer until well blended. Butter 9 x 13-inch baking dish. Put potatoes into dish and top with dots of oleo. Sprinkle parsley flakes over top. Bake at 350° for 30 to 45 minutes until slightly browned.
Bring vegetables, milk, garlic salt and basil to boil in large saucepan. Stir in rice and cheese; cover. Remove from heat. Let stand 10 minutes or until milk is absorbed.
Bring warm water, sugar and coffee to rolling boil. Let simmer for 1 hour and add vanilla and vodka. Makes 1 gallon.
Mix 1/2 cup sugar and 1 ounce flour. Squeeze lemon juice over apples. Toss apples with sugar mixture. Put in baking dish. Mix butter, rest of flour and cinnamon. Add rind and rest of sugar; sprinkle over apples. Bake at 350° for 30 minutes, or until top is golden brown.
Combine ingredients except catsup. Mix lightly and place in a nonstick loaf pan. Spread top with catsup. Bake in a preheated oven at 350° for 1 hour. Yields 6 servings; 221 calories per serving.
Mix 1st three ingredients; roll into 3/4 inch balls and coat with crushed cereal.
Cook chicken. Remove skin and bones. Cut up. Cook broccoli according to directions. In bottom of greased pan place broccoli. Layer chicken on top. Combine soup, mayonnaise, lemon juice, and pour evenly over chicken. Top with grated cheese. Cover with crumbs and pats of butter. Bake at 350° for 40 minutes.
Mix the peaches, tapioca, cornstarch, nutmeg, white and brown sugars, lemon juice and margarine. Pour in crust. Bake at 375° to 400° for 30 minutes or until done.
Prepare rice according to package directions, adding snap peas after 18 minutes of cooking. While rice is cooking, pound chicken to 1/2-inch thickness. Place on rack of broiler pan. Combine honey, soy sauce, ginger, garlic and red pepper. Spoon half of mixture over chicken; let stand 5 to 10 minutes. Broil 4-inches from heat for 6 minutes; turn and baste with remaining honey mixture. Continue broiling until chicken is cooked through, about 4 minutes. Serve chicken along side rice; sprinkle rice with black pepper to taste. Makes 4 servings.
Mix all ingredients well. Bake in hot waffle iron for 1 or 2 minutes, until crisp. Remove and cool. Sprinkle with powdered sugar. Enjoy!
In large bowl combine all ingredients. Cover and refrigerate at least 45 minutes to blend flavors, stirring mixture occasionally. Makes 12 servings.
Pound meat and dredge in flour. Brown in oil. After meat has all browned, place onion, mushrooms, garlic and parsley in skillet and cook until onion is transparent, about 10 minutes. Place in pot over meat. Add tomato sauce and wine. Cook over low heat for about 2 hours. About 30 minutes before serving, add peas and continue cooking.
Combine soda and buttermilk and let stand for a few minutes. Beat egg whites until stiff. Cream the sugar, oleo and shortening. Add egg yolks, one at a time. Beat after each. Add buttermilk alternately with flour to creamed mixture. Stir in vanilla and fold in egg whites. Add pecans and coconut. Put in 3 greased and floured pans. Bake at 325° for 25 minutes.
Slice apples and leave peelings on. Soak in lemon water to keep apples from turning brown. Drain. Combine cream cheese, brown sugar and vanilla. Mix and place in small bowl. Arrange apples nicely around bowl mixing the colors of apples to make attractive.
Cream sugar, flour and melted butter. Add eggs, one at a time, beating after each. Add vanilla and buttermilk. Pour in unbaked pie shell. Bake in 400° oven. Reduce heat to 325° after 10 minutes. Bake about 30 minutes at 325°.
In a large saucepan, saute onions and garlic in oil until tender. Add the beans, chilies, broth, ketchup, molasses, chili powder, vinegar and soy sauce. Let come to a boil; reduce heat to a simmer. Let cook for 20 to 30 minutes. Serve over brown rice. Makes about 4 servings.
Put pie filling and pineapple in a large pan; top with the cake mix. Mix the butter, coconut and pecans. Pour over the top. Bake at 350° for 30 minutes.
Put sugar, corn syrup and peanuts in pan and boil until peanuts begin to pop and mixture turns light brown. Then add soda. Pour out on greased surface and allow to cool. Break in pieces.
Combine all ingredients into a large pan. Heat to boiling point, reduce heat and simmer 15 to 20 minutes. Remove from heat and strain. Pour hot wassail into mugs. Can garnish with floaters of thin orange slices studded with cloves. Makes 9 cups.
Brown meat and onion; add all ingredients except 1/2 cup Ro-Tel and tortillas. Cook 10 minutes. Layer tortillas, meat and cheese. Pour remaining 1/2 cup Ro-Tel on top. Bake at 350° for 30 minutes.
Mix all ingredients together and pour into pie pan. Bake at 350° for 1 hour. Makes its own crust.
Cream sugar and margarine. Add eggs and beat. Sift flour and baking powder and add to creamed mixture. Add chocolate syrup. Spray 9 x 13 pan with Pam. Bake at 350° for 25-30 minutes.
Cook and stir ground beef, ground pork, onion and garlic in large saucepan or Dutch oven until meat is brown and onion is tender. Drain all fat. Add tomatoes and break up with fork. Stir in tomato sauce, 2 tablespoons parsley flakes, 2 tablespoons sugar, 1 teaspoon salt and the basil. Heat to boiling, stirring occasionally. Reduce heat; simmer, uncovered, 1 hour or until mixture is the consistency of spaghetti sauce.
Blend all ingredients in blender or mixer. Pour into greased 9-inch pie plate. Bake 50 to 55 minutes at 350°.
Coat casserole dish with canola oil or spray with Pam. Arrange ingredients in order in casserole. Mix salt, chili powder, Worcestershire sauce, tomato sauce and water together and pour over. Cover with foil or lid. Bake at 350° for 1 1/2 hours. Check middle for doneness.
In large heart with love mixer, soften and cream Genesis 18; slowly beat in Isaiah 7. In small corner of heart, beat Job 39 well and add to this mixture. Sift together 1 Samuel 28, 1 Kings 19, Matthew 21, Exodus 30 and Luke 14. Add to first mixture and mix well. Through your thoughts, fold 2 Samuel 16 and Genesis 43. Grease a 9-inch tube pan with Judges 5. Line with waxed paper. Pour in batter. Bake 30 minutes at 350°. Lower temperature to 325°. Bake 20 minutes or until golden brown. Cool and enjoy.
Combine all in a crock-pot and serve hot with nacho chips. Also great as a hot dog sauce and over a baked potato.
In a medium bowl, combine tomato, jalapeno, green onion, garlic, lemon juice and salt; mix well. Peel and seed avocado; cut into 1/2-inch cubes. Stir avocado cubes into tomato mixture. Serve immediately.
Pour equal amounts of milk and water in top of double boiler. Heat to "almost" scald. Add broccoli and cheese. When cheese is melted and broccoli thawed and cooked some, put this through food mill so mixture is creamy and broccoli no longer has to be chewed. You want a very smooth soup.
Put all ingredients in a shaker and shake for a couple of minutes. Pour immediately into a small bowl and let set for 2 to 5 minutes and eat with a spoon.
Reconstitute orange juice as directed; divide among 8 large glasses. Add ice cream and fill each with club soda or ginger ale.
Mix first 4 ingredients together. Place chicken on top. Sprinkle onion soup mix over top. Cover tightly with foil. Bake at 320° for 1 hour and don't peek.
Place one patty of hamburger on piece of aluminum foil. Make the aluminum pieces large enough to hold several ingredients stacked on top of the patties. Layer potatoes, onion, bell pepper, salt, pepper and a pat of butter on top of each hamburger patty. Close and seal the aluminum packs. Place on grill and cook for 25 to 30 minutes.
Clean shortening, sugar and pumpkin. Add egg and mix well. Add dry ingredients and blend well. Stir in raisins and chocolate chips. Drop from spoon to ungreased cookie sheet. Bake 10 to 12 minutes. Frost warm.
Put into large pot and cook on real low heat until it is real thick. Put in jars and seal.
In a medium skillet, saute onions until lightly browned. Add bell pepper and mushrooms; saute until soft and set aside. Place 1/3 of sauteed mixture on a large sheet of heavy foil in a shallow roasting pan. Place meat on top and add remaining sauteed mixture. Sprinkle with onion soup mix and pepper. Pour wine around meat. Arrange carrots and potatoes around meat. Wrap airtight in foil, allowing space for gravy to form. Bake in preheated 325° oven for 3 to 4 hours. Slice meat across grain and serve with pan juices and vegetables. Makes 6 to 8 servings.
Sift dry ingredients. Place in ungreased 9 x 9 x 2-inch pan. Punch 2 holes in flour mixture. Pour oil in one hole; pour vinegar in remaining hole. Pour cold water on top. Add vanilla and stir. Bake in 350° oven for 30 minutes.
Combine ingredients. (Add red pepper flakes for hot version.) Use to baste meat in final minutes of grilling time. Also great just drizzled over Ripple potato chips.
Pour chilled evaporated milk into a medium-size bowl and whip with electric mixer until soft peaks form. Mix water, lemon juice and jello in microwave bowl and heat for 1 minute. Stir to dissolve gelatin. Mix whipped milk and gelatin mixture with mixer until thoroughly blended. Pour into baked pie crust and chill until fully set. Garnish with kiwi fruit.
Bake potatoes. Cut thin slice from top. Scoop out insides. Add remaining ingredients, reserving 1/4 cup cheese and paprika to the potatoes. Mash. Spoon into shells. Top with cheese and paprika. Heat until cheese melts.
Cream butter and sugar. Add vanilla and egg, then sifted dry ingredients. Mix thoroughly. Chill dough. Place on cookie sheet in small balls and flatten with fork dipped in sugar. Bake at 350° until golden, about 10 minutes. Makes 2 dozen.
Heat oven to 350°. Grease and flour two 9-inch round cake pans. In large mixer bowl, combine butter, sugar, eggs and vanilla. Beat on high speed 3 minutes. Combine dry ingredients; add alternately with water to butter mixture. Blend just until combined. Pour into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pans to wire racks. Cool completely. Frost with chocolate buttercream frosting.
Mix soup and cheese; heat until cheese is melted. Do not boil. Add chicken and pimentos and mix well. In casserole dish, arrange a layer of cheese sauce, a layer of asparagus, a layer of cracker crumbs and repeat layers. Dot top with butter and bake in a 350° oven until browned, approximately 10 minutes.
Place potatoes in Dutch oven and cover with water. Bring to boil, reduce heat and simmer for 20 minutes or until tender; drain. Cover and chill. Preheat oven to 350°.
Mix the first 3 ingredients like pie crust. Take 1 cup of mixture and set aside. To rest of mixture, add the egg, milk, soda, salt and vanilla. Beat well and pour into greased 9 x 13 x 2-inch pan. Sprinkle cup of mixture over cake, then add 12 crushed Heath bars over mixture. Bake in preheated 350° oven for 30 to 35 minutes.
Let cheese stand at room temperature 6 to 8 hours. Roll 1/2 of soft cheese between 2 pieces of wax paper to 1/8-inch thickness. Repeat with other half. Spread softened cream cheese over the rolled out cheese to cover it completely. Toast nuts 10 minutes in 300° oven. In food processor or blender, chop nuts; add remaining ingredients and spread over the cheese. Roll the cheese with the help of the wax paper, sealing the ends of the roll. Refrigerate until firm. Serve with crackers. May be frozen.
Drain beans, peas and pimentos into colander. Rinse with cold water and drain thoroughly. Combine sugar, vinegar, water, oil and salt in a bowl. Add celery, onion and drained vegetables. Mix well. Cover and chill overnight. Will keep in refrigerator for several days at least. To serve, drain well. Serves 12.
Drain the fruit cocktail. Add bananas, marshmallows and coconut. Fold in whipped cream. Sprinkle with chopped nuts and chill.
Mix ingredients and 1/2 can noodles in baking dish. Sprinkle with 1/2 can noodles. Bake in 350° oven for 45 minutes.
Saute onion and celery in butter. Mix all ingredients together and put in pan. Cover with crushed potato chips or sliced almonds. Use a 9 x 13-inch pan. Bake at 375° for 30 minutes.
Mix all ingredients together and form into 6 to 8 burgers. Cook on outside grill or under the broiler. Serve on a bun; add cheese for cheeseburgers.
Sift dry ingredients into a bowl. Add egg, milk and shortening (oil). Beat until smooth. Pour into greased 8 or 9-inch square pan. Bake in preheated oven at 450° for 20 to 25 minutes.
Saute onion and celery. Crumble cornbread and add white bread, onion, celery, eggs, salt, pepper, sage, poultry seasoning and stock (may use canned stock and some water). Mix well; the mixture should be the consistency of thick cornbread batter. Pour into a large, oblong pan, greased or sprayed with Pam. Cook at 350° for 1 hour or until firm and browned on top.
Bake potatoes until tender and skins are very crisp, about 1 1/4 hours. Cut potatoes in half lengthwise and scoop out centers into bowl. Add butter and mash until smooth. Fold in cheese, sour cream, chives, salt, pepper and bacon. Mound mixture in potato shells and bake another 15 minutes. Serves 4.
Combine chicken and water to cover in large skillet. Cover and boil. Reduce heat, simmer 15 to 20 minutes. Drain well. Chop chicken; set aside. Cook spaghetti as directed on package; drain and set aside. Combine soup, milk and seasoning in saucepan. Stir to blend. Layer spaghetti, chicken, soup mixture and mushrooms in a 12 x 8 x 2-inch baking dish coated with cooking spray. Bake at 325° for 30 to 45 minutes or until thoroughly heated.
Cook grits in salt water per package directions. Put 3/4 of margarine and cheese in grits. Let cool slightly. Add eggs and milk. Pour into buttered casserole and add rest of cheese. Sprinkle cornflakes on top. Bake at 350° for 45 minutes.
Grate beets real fine into a salad bowl. Add cabbage and carrots. Beat together the lemon juice, honey, oil and salt and pour over beet mixture. Toss and chill. Sprinkle seeds over top. Makes 8 to 10 servings.
Mix all ingredients. Bring to boil (hard). Boil one minute. Set aside to cool. It takes a lot of beating. Creamy and excellent!
In saucepan, over low heat, melt margarine. Stir in onion. Saute until tender. Stir in flour, bouillon, thyme and pepper. Cook 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in milk and water. Cook over medium heat, stirring constantly, until mixture boils. Stir in potatoes, ham and vegetables. Reduce heat. Simmer, stirring occasionally, 10 minutes or until vegetables are tender. Makes 4 (1 1/2 cup) servings. Freezes well.
Cook oil, meat and onion until lightly brown. Add all other ingredients, except cheese. Stir gently to mix. Pour into greased casserole and sprinkle with cheese. Bake 30 minutes at 325°. Serve over buttered noodles with tossed salad.
Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill before serving.
Cook sugar, syrup and milk to soft ball stage; cool 10 minutes. Add vanilla and beat 2 minutes. Add nuts and stir until loses gloss. Drop by tablespoon on buttered dish.
Beat the first 3 ingredients. Sift the next 3 ingredients and stir in. Press into a 13 x 9-inch pan. Bake at 350° for 10 minutes. Sprinkle chocolate chips. Return to oven 1 minute. Spread on top. Beat eggs and sugar; stir in butter, vanilla and nut meats. Place over melted chocolate chips and bake at 350° for 30 minutes.
Combine flour, sugar, 1/2 cup brown sugar, salt, baking powder, soda and cinnamon in large mixing bowl. Add buttermilk, oleo and eggs. Beat on low speed of mixer until moistened, then beat on medium speed 3 minutes. Spoon batter into greased and floured 9 x 13 x 2-inch pan. Combine 1/2 cup brown sugar, the nuts and 1 teaspoon cinnamon; sprinkle over batter. Cover and refrigerate overnight or 8 to 12 hours. Uncover and bake in 350° oven for 30 to 35 minutes. To reheat, cover with foil and put in 350° oven for 5 minutes.
Peel and slice apples (enough to fill your baking dish). Spray dish with Pam. Layer apples. Cut up stick of butter into patties and lay on top of apples. Sprinkle sugar and cinnamon over apples and butter. Bake at 300° for about an hour.
Mix cornmeal, salt and cold water. Add to boiling water. Cook, stirring, until thickened. Cover and simmer, stirring occasionally, for 10 minutes. Pour into 9-inch pie pan and push up on sides of pan. Sprinkle with 1/2 cup cheese. Fill with corned beef hash. Pour ketchup over top and sprinkle with remaining 1/2 cup cheese. Bake at 375° for 30 minutes.
Mix dry pudding with pineapple. Stir in Cool Whip. Add apples and nuts; mix.
Cut broccoli in pieces using the tops and some of the smaller stems. Mix all ingredients together and let set 2 hours in refrigerator before serving.
Scrub potatoes. Cook in water to cover in saucepan for 25 to 30 minutes or until tender; drain. Cool. Peel potatoes; cut lengthwise into 1/2-inch slices. Melt margarine in large skillet. Stir in marmalade, orange juice, lemon juice and salt. Bring to a boil. Add potatoes. Cook over medium heat for 15 minutes, turning potatoes occasionally. Spoon onto serving dish; sprinkle with coconut. Yield: 8 servings.
Grease 12 x 8-inch cake pan. Combine sugar, vanilla and eggs in a large bowl. Beat 2 minutes at medium speed. At low speed, add flour, soda and pineapple; mix 1 minute. Pour into pan. Sprinkle with mix of brown sugar and pecans. Bake at 350° for 45 to 50 minutes. Just before cake is done, prepare sauce. Pour over warm cake.
Spread sauce over the bottom of a 9-inch pie plate or another shallow serving dish. Carefully spread sour cream over sauce. Sprinkle cheese and remaining ingredients over all. Cover and chill. Serve with crisp corn chips.
Preheat oven to 375°. Beat the butter until creamy, then add the eggs and continue beating. Add the sugar and beat until fluffy. Stir the flour and the baking powder into the dough. Spread the dough into an 8-inch spring-form pan (buttered) and bake it around 45 minutes or until golden brown on top. Remove the sides and bottom of pan and cool on a rack. Is good warm or cold.
Crush Rice Krispies and set aside. Melt margarine, set aside. Mix flour, shortening, milk and pour out on floured dough board. Roll out in thickness of about 1/2 inch. Cut with 2 1/2-inch biscuit cutter, then take knife and cut in half. Put Rice Krispies in plastic bag, dip biscuit halves in margarine, drop in bag and shake it well. Put these on a cookie sheet and bake at 400° (preheat oven) for 10 to 20 minutes.
Combine jello and crushed pineapple with juice. Heat until jello dissolves. Remove from heat. Blend in buttermilk, coconut and pecans. Fold in Cool Whip. Place in 13 x 9 x 2 pan. Chill until firm.
Combine cake mix, pudding, oil and water. Beat until blended. Add eggs, one at a time, beating well after each. Add rest of ingredients. Mix well. Pour into large greased tube pan (angel food size). Bake at 350° for 50 to 55 minutes.
Beat eggs 5 minutes with electric mixer. (This is an important step.) Add all other ingredients. Mix well. Pour into a 1 x 10 x 15-inch jelly roll pan that has been well-greased and floured. Sprinkle with 1/2 cup chopped nuts. Bake at 375° for 10 minutes or until done. When done, turn out on a tea towel that has been sprinkled with powdered sugar. Roll up like jelly roll. Cool. When cool, unroll and fill.