HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place potatoes in water in a 2-quart casserole dish and cover. Microwave on High 12 to 15 minutes, stirring after 8 minutes. Drain. Mix remaining ingredients. Stir in potatoes. Cover. Refrigerate 1 hour. Drain, reserving salad mixture. Arrange potatoes on grill with tongs or on skewers over coals. Grill, covered, for 4 minutes. Rotate skewers or turn on grill. Brush with reserved salad dressing mixture. Continue grilling for 4 minutes. This recipe gets lots of rave reviews! Makes a great summer dish. Serves 6 to 8.
Blend potatoes and sugar with mixer. Add eggs, one at a time. Beat after each addition. Add butter, milk and vanilla. Pour into pie crust and bake at 350° for 40 to 45 minutes.
In mixing bowl, combine all dry ingredients. Add buttermilk; blend well. Lastly, add beaten eggs and mix well. Cook pancakes in usual manner.
Brown hamburger meat and onion in skillet. Boil macaroni according to package directions and drain. Mix soups and water; add to hamburger. Bring to a boil then mix in macaroni. Pour in casserole dish and bake at 425° for 30 minutes.
Combine buttermilk and soda. Let stand. Beat egg whites stiff. Cream oleo and shortening slightly. Add sugar. Add egg yolks, one at a time, beating after each addition. Add buttermilk, alternately with the flour to cream mixture. Stir in vanilla. Fold in egg white. Gently add pecans and coconut. Bake in 3 layer pans for 35 to 45 minutes. Check with toothpick.
Butter baking dish (9 x 13-inch). Place bread pieces in bottom of dish. Mix onions and ham, then place over bread. next, spread grated cheese over ham, then sprinkle with flour. Beat together eggs, mustard, milk and garlic salt; pour over cheese. Refrigerate overnight. Bake at 350° for 1 hour. Serves 8 people.
Cream sugar and cream cheese. Add strawberries, pineapple, bananas and nuts. Fold in Cool Whip. Freeze. Set out 1/2 hour before serving. Use 9 x 13-inch Pyrex dish.
Place potatoes on bottom of an 8 x 12-inch dish. Bake at 400° for 10 minutes. Brown beef; drain. Layer meat, broccoli, 1/2 can onions and tomato. Mix soup, milk, 1/2 cheese and seasonings. Pour over meat mixture. Bake, covered, at 400° for 20 minutes. Top with rest of cheese and onions. Bake, uncovered, for 2 or 3 minutes.
Mix all ingredients until liquid is absorbed. Shake or stir. Toast 10 minutes at 400°. Stir after 5 minutes.
Mix together all ingredients. Chill. Mound on tray and surround with crackers. Serves approximately 35.
Mix all ingredients, except rolls, together in bowl. To make sauce, may add more or less mayo and mustard. Fill hot dog rolls with mixture and roll in foil. Bake in oven at 425° for 20 minutes.
Drain salmon; set aside 2 tablespoons of the juice. In a medium bow, l mix salmon, egg and onion until sticky. Stir in flour. Add the 2 tablespoons salmon juice. Form into small patties, and fry until golden brown (about 5 minutes) in hot cooking oil. Serve with tartar sauce or seafood sauce. Serves 4-6.
Mix all ingredients together except tomato juice; roll in balls. Put in a casserole. Turn 1 can of tomato juice over them. Place in a preheated 350° oven. Bake 30 to 35 minutes or until done.
Mix together. Pour into a graham cracker pie crust. Refrigerate about 1 hour before serving.
Sprinkle chicken with salt and pepper and brown well in margarine. Place chicken pieces in baking pan (9-inch square or 9 x 13-inch cake pan). Let drippings cool a bit and add soup and wine, stirring until smooth. Add remaining ingredients and bring to a boil over medium heat. Pour over chicken pieces. Bake in 350° oven for 25 minutes, covered, and 20 minutes, uncovered. Serve with rice.
Cut bacon slices in half; dip into mixture of Sauterne and soy sauce. Wrap around chicken livers and potato bites. Each appetizer should have a piece of liver and a potato bite with the bacon wrapped around. Thread on skewers or fasten each with a wooden pick.
Mix well and cook in greased Bundt pan. Bake at 325° for 1 hour. Put on rack to cool 10 to 15 minutes. Do not let cool completely. Turn out.
Brown ground beef. In 9 x 9-inch pan, layer 1/2 of the potatoes, then the sauerkraut and ground beef. Cover with rest of potatoes. Cover mixture with chicken soup mixed with 1 cup milk. Lightly salt and pepper, then sprinkle cheese over the top. Cover with foil and bake at 350° for about 1 to 1 1/2 hours.
Spray bottom and sides of double boiler with vegetable spray coating. Put brown sugar in prepared pan, then put bread cubes over sugar. Do not stir. Beat eggs with milk. Pour over bread. Do not stir. Sprinkle with nutmeg. Steam for 1 hour; cool. Serve warm or cold.
Melt margarine in 8-inch skillet over medium heat. Cook chicken in margarine about 15 minutes, turning once, until juice of chicken is no longer pink when center of thickest piece is cut. While chicken cooks, mix cornstarch and mustard in small bowl. Stir in remaining ingredients. Place chicken on serving plate. Cover to keep warm. Discard any juices left in skillet.
Pour pineapple with juice into saucepan. Cook over medium heat until juice boils. Remove from heat and carefully pour over cherry Jell-O in bowl. Stir until dissolved. Chill in refrigerator until cool and starts to thicken. Remove from refrigerator. Stir in oranges, cottage cheese and topping. Pour into square dish; refrigerate until firm.
Combine all ingredients and bake at 350° for 45 minutes in a greased and floured 9 x 13-inch pan.
Brown and drain sausage. Pour eggs over sausage in pie shell. Sprinkle grated cheese on top. Bake at 350° for 30 minutes.
Drain peaches! Combine vinegar, sugar, peach juice and all spices. Simmer for 10 minutes (covered). Then strain! Add hot water (1/2 cup) to dissolve gelatin and add 1 cup cold water. Chill slightly until salad begins to thicken and then fold in peaches and nuts.
Combine cream cheese and salad dressing, mixing until well blended. Add remaining ingredients; mix well. Roll into a ball and chill. Garnish with chopped parsley and pimento just before serving, if desired. Serve with crackers.
Cook, covered, 4 hours at 275° in electric skillet. Serve over rice or noodles!!!!!!
Combine sugar, salt and cornstarch. Mix in mustard, oil and vinegar. Mix all together well and add 3/4 cup hot water. Microwave 30 seconds on High; stir, then 1 minute on High; stir, then 1 minute more. Delicious over cauliflower or other vegetables.
Make applesauce from the apples to your own preference. Add the cider vinegar and sugar. Bake at 350° or 400° for 4 hours or until the proper consistency is obtained. Remove from oven and add the spices. Mix well. Pour into jars and seal immediately.
Preheat oven to 350°; place pie shell in 9-inch deep dish pie plate. Combine all ingredients except 1/2 cup of pecans. Pour into pie shell; arrange 1/2 cup of pecans on top of pie. Bake for 1 hour.
Combine lemon, pineapple, orange and cherry juices. Mix well. Pour over ice in punch bowl. Add ginger ale. Garnish with cherries. Makes 25 cups.
In oven, melt margarine in 8-inch or 9-inch round cake pan, tilting pan to cover bottom. Sprinkle onion, dill seed, poppy seed and celery seed evenly over melted margarine. Separate dough into 10 biscuits. Cut into 4 pieces. Place biscuit pieces and cheese in a bag; shake to coat. Arrange coated biscuit pieces evenly in prepared pan. Sprinkle with any remaining Parmesan cheese from bag. Bake at 400° for 15 to 18 minutes or until golden brown. Turn onto serving plate. Serve warm. Makes 10 servings.
Wash and peel potatoes. Then drop them into cold water and let stand 1 to 2 hours or overnight, if desired. Grate potatoes with a fine grater and press to squeeze out excess liquid. Peel and grate onion into the potatoes. Add the egg, seasonings and soda. Mix well. Heat 1 1/2 teaspoons butter in a large skillet and add one spoonful of the mixture for each pancake. They should not be too thick. Cook gently until golden brown on the bottoms, then turn and brown the other side. Add more butter to the skillet and continue cooking the pancakes until all the mixture is used. Serves 4.
Dump peaches with juice in 13 x 9-inch pan. Sprinkle cake mix over peaches. Sprinkle walnuts over top. Melt butter and pour over top. All cake mix should be moist. Bake at 350° for 35 minutes. Cool. Top with Cool Whip.
Put frozen chicken in bottom of crock-pot. Mix soup, sour cream and onion soup mix and pour over chicken. Cook on low for 7 hours. Makes 6 servings.
Combine all ingredients reserving 1/4 cup cheese into a 3-quart casserole dish. Sprinkle with seasoned salt and cheese. Bake at 350° for 45 minutes or microwave on High about 15 minutes.
Mix sour cream, cream cheese and dry Ranch mix and salsa. Spread beans in 9 x 13-inch dish. Add salsa mixture. Layer tomatoes, green onions and olives. Top with Cheddar cheese. Serve with corn chips.
Add chilled milk to lemon juice, stir until thick. Add remaining ingredients, stir well. Makes 3 cups.
Mix eggs well; blend in sugar and flour. Add remaining ingredients. Beat well. Pour into two greased pie plates. Bake at 350° for 30 to 40 minutes.
Slice rhubarb into 1/2-inch slices. Hull and slice strawberries. Combine rhubarb, strawberries and pectin in a 3-quart casserole dish. Cover loosely. Microwave on High for 8 to 10 minutes or until full boil. Stir occasionally. Stir in sugar until dissolved. Cover and microwave on High 8 to 10 minutes or to a full boil. Uncover and microwave on High 1 to 2 minutes until mixture sheets from spoon. Skim off foam. Let stand 5 minutes. Pour into hot jars. Seal. Makes three (8-ounce) jars.
Combine tomato soup and cream cheese in top of double boiler. Heat until cheese is melted. Soften gelatin in cold water; add to soup mixture, stirring until dissolved. Cool. When mixture begins to thicken, add other ingredients and pour into a mold and chill until firm. This can be used as a luncheon dish or spread on crackers for finger food entertaining.
Soak Bran Buds in boiling water. Cream sugar and shortening. Add eggs, one at a time, beating. Combine flour, salt and soda. Add to first mixture alternately with buttermilk. Add Bran Flakes and Bran Buds. Raisins and nuts may be added to taste. Pour into greased muffin tins. Cook at 400° for 15 to 20 minutes. Makes 2 quarts. May be refrigerated.
Brown sausage and drain. Line a casserole dish with hash browns; sprinkle sausage over all. Add beaten eggs that you have added 1/2 milk, salt and pepper. Pour over hash browns and sausage. Bake at 350° for approximately 1 hour.
Bake at 350° for 1 hour. Bake in tube or Bundt pan. We eat this like a pound cake with no frosting. You can use frosting if desired. Use frosting recipe below.
Whip together first 6 ingredients. In a crock-pot, heat apple cider. Add the ingredients you whipped together. Take your whipping cream and whip it. Put on top of cider mixture. Serve hot.
Spread the peanut butter and jelly between two tortillas. Place the tortillas on the grill, medium range, until both sides turn golden brown on both sides. Make sure to flip the tortillas. Serves 1 to 2.
Melt marshmallows and butter over low heat. Stir in vanilla and coloring. Pour over corn flakes. Mix carefully until all flakes are coated. Drop by buttered teaspoonful onto waxed paper. Decorate with red hots candies.
Cream the margarine and sugar. Add vanilla. Slowly add flour, mixing well. Add chips. Put rounded teaspoonful on ungreased cookie sheet. Flatten with fork dipped in flour.
Preheat oven to 350°. Dredge chicken in flour, salt and pepper. Brown in butter, then place in casserole dish. Combine other ingredients and pour over chicken. Bake until tender, about 1 hour.
Beat all of the ingredients in 2-quart oven-safe casserole dish. Bake at 350° for 50 minutes. Makes a delicious side dish for most meals. Serves 4 to 6.
Rub turkey with all the ingredients. Place turkey in shallow pan. Bake at 400° in cup of boiling water and oleo. Bake 4 hours. Bake until tender.
Add cream cheese, egg, 1/2 cup sugar, 1/8 teaspoon salt and chocolate chips. Set aside. Sift together flour, sugar, cocoa, baking soda, 1 teaspoon salt, cooking oil, water, vinegar and vanilla; beat well.
Cream all ingredients together. Put through cookie press onto greased cookie sheet. Bake 10 minutes at 400°. Keep an eye on these toward end of baking, as they burn easily.
Make graham cracker crust; place in 13 x 9-inch pan or springboard pan. Preheat oven to 350°. Grate rind from lemon and squeeze juice. Mix rind and juice of lemon, applesauce, canned milk, pineapple and egg yolks. Set aside. Beat egg whites and gradually add sugar. Fold this into the filling mixture. Pour into crust. Sprinkle an additional 1 to 2 tablespoons graham cracker crumbs on top. Bake for 45 minutes. Test with toothpick. Cool well before removing spring-board side.
Blend peaches and measure. Add sugar; cook 20 minutes, stirring occasionally. Add dry orange jello and peach or apricot jello.
Cook squash in salt water; drain and mash. Add margarine while squash is still hot, then add rest of ingredients and mix well. Pour into baking dish. Sprinkle top with bread crumbs. Bake at 350° for 30 to 35 minutes.
Clean the carrots (cut larger carrots into 2-inch sticks and quarter them lengthwise). Scrub the new potatoes to remove the thin peel, but peel the larger ones. Put the carrots, peas, beans, onions and potatoes into a pot. Add boiling water just to cover. Boil the cauliflower separately because it does not take as much time as the other vegetables (do not let them get overcooked). Cook for 5 minutes or until the vegetables are almost tender.
Place popcorn in a 4 to 6-quart microwave-safe utensil. Combine sugar, margarine, syrup and salt in a 1-quart glass bowl. Microwave on High for 1 1/2 minutes. Stir. Microwave on High for 2 to 2 1/2 minutes more. Add baking soda and vanilla. Stir well. Pour mixture over popcorn, stirring to coat evenly. Microwave on High for 2 minutes, stirring midway through. Turn out on a piece of waxed paper to cool.
Beat eggs at medium speed. Mix all ingredients until sugar dissolves. Pour in freezer tank. Add more milk to fill tank.
Mix all ingredients together and pour into greased 9 x 13-inch pan. Bake at 350° for 20 to 25 minutes or until golden brown. Can be frosted if so desired.
Heat milk to boiling. Mix finely rolled cracker crumbs and sugar. Stir into hot milk, stirring, until it thickens. Beat eggs; add a little hot pudding to eggs, then stir into pudding. Bring to a boil. Remove from heat and add vanilla. Cool.
Mix together cake mix and pudding mix. Add oil, eggs and water, mixing well. Add chocolate chips. Put in a Bundt pan that has been sprayed with Baker's Joy. Bake at 350° for 50 to 60 minutes.
Peel the potatoes; place in a saucepan and cover with water. Cook until tender, but firm; drain and cube. In a bowl, mix potatoes with the onion, cheese and mayonnaise. Transfer to an ungreased 13 x 9 x 2-inch baking dish. Sprinkle with bacon and olives. Cover and bake at 350° for 30 minutes or until heated through. If desired, sprinkle with parsley and paprika. Yields 8 to 10 servings.
Brown ground beef and drain well. Place in crockpot, add remaining ingredients except taco shells, lettuce and taco sauce. Cover and cook on low for 8-12 hours. Fill taco shells with meat mixture, top with sauce, shredded lettuce and other toppings of your choice.
In large bowl, mix together first 7 ingredients and set aside. In another bowl, cream eggs, sugar, oil and vanilla together. Fold in zucchini and crushed pineapple. Next, fold in dry ingredients. Preheat oven to 350° and bake in 2 greased loaf pans for 40 to 45 minutes. Let cool 20 minutes before removing from pans.
Cook rice according to package directions, omitting oil or margarine. When done, mix with all other ingredients and pour into casserole dish. Add more cheese on top, if desired. Bake at 350° for 20 minutes.
Beat eggs first, then add sugar, salt and milk. Dissolve yeast in 1 cup lukewarm water, then add 3 cups flour. Beat well, then add 1/2 cup oil. Mix good. Add rest of flour a little at a time. Let dough stand 1 hour. Make into kolaches (about the size of a dinner roll with a "well" in the middle).
Line 15 1/2 x 10 1/2 x 1-inch jelly roll pan with foil. Generously grease foil. Preheat oven to 375°. Beat egg yolks 3 minutes on medium speed. Gradually add 1/2 cup sugar; continue beating 2 minutes. Combine flour, cocoa and 1/4 cup sugar. Add to egg yolks alternately until smooth. Add vanilla and set aside. Beat egg whites until foamy, add 1 teaspoon sugar. Beat until stiff peaks form. Carefully fold in chocolate mixture; until well blended. Spread evenly into prepared pan. Bake 14-16 minutes or until top springs back when touched. Invert onto slightly dampened towel. Carefully remove foil. Immediately roll cake and towel together from narrow end. Let stand 1 minute. Unroll. Reroll without towel. Cool completely. Unroll and spread with Ice cream. Reroll immediately. Freeze for several hours or overnight. Slice and serve with chocolate sauce.
Heat soup. Add gelatine to water and add to soup. Add the next 5 ingredients to soup. Drain and flake crab before adding. Grease a 4-cup mold. Cool overnight. Garnish with parsley.
Combine stuffing mix, margarine, chicken broth and soups with stewed chicken, removing meat from bones. Place 1/2 stuffing mix in bottom of 9 x 12-inch casserole dish. Put in all of chicken. Pour soup and broth mixture over chicken. Put remaining stuffing mixture on top. Bake for 30 minutes at 325°.
Parboil eggplant until tender, but not soft. Cut in half and scoop out the inside, but do not break the skin. Heat the drippings; add onion and gruond beef and let them brown and partially cook. Add the bits of eggplant and refill the shells. Lay bacon strips over the top. Place in a 350° oven for 10 minutes or until finished cooking.
Beat egg whites until stiff. Slowly add sugar as you continue to beat. Add vanilla and chocolate chips. Drop by teaspoon on foil covered cookie sheets. Bake 35-45 minutes at 250° oven. Turn off oven, but leave cookies in oven until cool.
Mix sugar and apples; let set 1 hour. Add eggs; stir in remaining ingredients. Mix well and beat for 2 or 3 minutes. Add nuts. Pour into a large greased and floured tube pan. Bake 1 hour at 325° until cake tests done. Yield: 10 to 12 servings.
Mix together all ingredients and form into a ball. Roll in chopped pecans. Serve with crackers.
Mix by hand and pour in unbaked pie shell. Bake at 350°. Center will not shake.
In frying pan, use spray or a little oil to brown chicken. Turn down heat and simmer in its own juice until done (45 minutes to 1 hour). Add a little water to pan if chicken gets dry cooking. As chicken simmers, cook spinach; drain well. Also make sauce. (You can double sauce recipe if you want to have sauce to pour over rice or noodles as part of menu.) Combine and whisk milk, cornstarch, bouillon, caraway seed and pepper until smooth. Cook and stir on medium heat until thickened and bubbly. Add cheese and blend until melted. Carefully watch because sauce may burn, so adjust heat lower if needed. Use serving platter and arrange spinach on platter. Place chicken on top and spoon sauce over chicken. Slices of lemon added on each side makes a colorful presentation. Good for when company comes.
Preheat oven to 350°. Grease and flour a 15 x 11-inch jelly roll pan. Put margarine and water in large saucepan. Bring to a boil. Add sugar and beat well. Remove from heat and stir in flour, salt and eggs. Beat to mix. Add buttermilk, baking soda and vanilla, beat thoroughly. Pour into prepared pan. Bake 20 to 25 minutes or until cake springs back at touch. Pour on frosting immediately.
Mix and cook until small ball forms. Beat until it starts to thicken. Add 1 quart shelled pecans. Beat until it forms by spooning on waxed paper.
Wash burghul twice in cold water and pick up hulls, if any. Soak the burghul 1/2 hour in lemon juice. Prepare the vegetables and place in a large bowl. Add the burghul to the vegetables and mix in the dressing made by combining the oil, lemon juice and seasonings, just before serving. Place the Tabbouleh in a large bowl and surround it with romaine lettuce leaves standing on end. Put the center leaves on a separate plate for use in scooping up the salad. Fresh grape leaves make a delicious substitute for the lettuce. Thr proportion of vegetables and wheat can vary greatly according to taste.
Boil the first 4 ingredients on top of stove for 1 minute. Remove from stove. Add the peanut butter. Mix until melted. Add the vanilla, oatmeal or Rice Krispies, coconut and walnuts. Drop on wax paper.
Cook potatoes, onion and seasonings in kettle until tender. (Cover potato mixture to about 1-inch over the mixture with water.) When done, add milk, clams and corn. Bring to a boil slowly. Simmer 20 minutes.
Remove bones from breast. Cut breast in small cubes. Add bell pepper, onion, celery, salt, pepper and vinegar to breast and mix well. Add Miracle Whip. Refrigerate for 30 minutes.
Preheat oven to 375°. Saute celery, onion and green pepper in oil until tender; stir in flour, salt and pepper until smooth. Gradually stir in milk. Cook, stirring constantly, until thickened. Add cheese and stir until melted. Add macaroni, tomatoes, tuna, parsley and lemon juice. Pour into casserole and sprinkle paprika over top. Bake 30 to 35 minutes. Serves 4.
Spread butter on both sides of bread and cut into small cubes. Combine bread cubes, ham, cheese, salt and pepper; stir well. Beat eggs until foamy; add the milk. Add to ham mixture; stir well.
Mix 1/2 cup of the sugar and 1 teaspoon cinnamon and sprinkle over thinly sliced apples that are filling the pastry shell. Mix 3/4 cup flour, the remaining 1/2 cup sugar and cut 1/2 cup of butter or margarine into the sugar and flour mixture until crumbly. Sprinkle over top of apples. Bake in a 400 degree oven for 40 minutes.
Place potatoes in a large salad bowl. Separate eggs. Chop whites and add to potatoes with onion. Toss gently.
Saute onion and green pepper in fat. Add beef and fry until beef is done. Stir in remaining ingredients. Pour into greased 2-quart casserole. Cover. Bake at 350° for 1 hour. Remove cover last 15 minutes.
In a large skillet, brown ground beef; drain well. Stir in soups. Pour into a greased 13x9x2 baking dish. Arrange French fries on top. Bake uncovered, at 350 degrees for 50 minutes or until fries are golden brown.
Blend with mixer the cottage cheese and Jell-O. Use spoon to blend in Cool Whip and pineapple, then blend in the mandarin oranges. Pour into oblong dish and refrigerate until set.
Add Jell-O, pudding and lemon juice to 2 cups water; bring to a boil. Cool for at least 30 minutes. Add Cool Whip and strawberries to mixture. Pour into a cool baked pie crust; garnish with Cool Whip and strawberries.
Cream butter and sugar. Add egg yolks. Alternate milk and flour. Mix this dough gradually and spread in 2 (9-inch round tins). Beat the egg whites stiff. Add the powdered sugar or granulated sugar gradually; spread on top of batter. Sprinkle nuts on top. Bake for 25 minutes at 350°. (Do not make a day ahead, as this torte is best served the same day as it is made.)
Cream butter and sugar. Add eggs one at a time. Add flour alternately with buttermilk. Roll nuts, candy and dates in 1/2 cup flour (1/2 cup in addition to the listed amount). Add to mixture along with coconut. Bake in tube pan at 250° for 2 1/2 hours. After the cake is done, mix 1 cup orange juice with 2 cups confectioners sugar and pour over cake while hot. Let set in pan overnight. (Grease and flour pan.)
Spread	 bread	cubes evenly in 8-inch round dish. Sprinkle evenly with brown sugar and salt, then raisins. Measure milk into 1 quart measuring cup or bowl.	Add butter and microwave at High	4 minutes until butter is melted and milk is warm. Rapidly stir in eggs with a fork and mix well. Pour over bread cubes in dish. Microwave at Medium-high 9 to 12 minutes, rotating dish 1/2 turn after 6 minutes. When cooked, center may still	be slightly soft but it will set up as pudding cools.
Mix all ingredients. Fill hamburger buns and heat in oven at 350° for 15 minutes.
Mix sugar, flour, salt and cocoa, then add egg yolks and milk. Cook in double boiler until thick.