HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pare potatoes; cut into quarters. Combine flour, cheese, salt and pepper in a bag. Moisten potatoes with water and shake a few at a time in bag, coating pieces well. Melt butter in a 13 x 9-inch baking pan. Place potatoes in a layer in pan. Bake at 375° for about an hour, turning once during baking. Sprinkle with parsley and serve.
Heat marinara sauce. Spoon 1 cup of sauce into bottom of a large pan or maybe 2 pans. Reserve remaining sauce. Cook spinach as directed on pkg. Drain well and mix with ricotta cheese, egg, oregano, nutmeg and parmesan cheese in a large bowl.
Steam fresh green beans until firm and crunchy. Add sliced almonds and cherry tomatoes. Pour dressing over beans and toss gently. Serve at room temperature.
Place cream cheese and tomato soup in double boiler. Melt, stirring, until smooth. Soften gelatine in cold water. Dissolve in hot water, then stir into soup mixture. Add seasonings and let partially set. Add 1 can white crabmeat and 1/2 cup fresh, cooked shrimp, cut in small pieces. Let partially set, then add mayonnaise, onions, celery and olives. Stir until well blended and place in salad mold.
Beat together sugar, oil and vanilla. Sift together flour, cocoa and salt and add to previous ingredients. Add cold water. Mix well. Add vinegar. Bake in ungreased 9 x 13-inch pan for 35 minutes at 350°.
Simmer tomato juice and seasonings until almost thick. Add rest of ingredients, except for the bread and cheese. Simmer until thick. Toast pita bread under the broiler on both sides so it is a little crisp. Put on pizza mixture. Add cheese; put under broiler to melt cheese.
Melt margarine in 2-quart saucepan. Add flour and mix quickly into a paste (remove from heat to avoid scorching). Slowly add milk and continue to mix to blend. Return to moderate heat, stirring slowly. When it starts to thicken, remove from heat and add tuna and pepper. Heat through. Spoon over slices of toast, biscuits or English muffins.
Dissolve jello with boiling water. Then add strawberries and juice, pineapple with juice and nuts. Mix. Pour half into 13 x 9-inch pan or mold. Refrigerate 1/2 hour to firm. Leave remaining jello mixture out on counter. Spread sour cream over chilled jello. Pour remaining mixture on top of sour cream. Chill. Makes 8 cups.
Combine cream cheese and yogurt. Blend until smooth. Stir in remaining ingredients. Chill. Carve balls from your favorite melon and serve with toothpicks to accompany this tasty dip. Dip makes 2 cups or 8 servings (4 tablespoons per serving).
Preheat oven to 350° (325° for glass dish). Melt morsels and butter; stir in crumbs and nuts. Pour 1/2 of mixture into greased 13 x 9-inch. Press firmly to line bottom of pan.
Mash butter with hot potatoes. Beat in sugar, eggs, vanilla and milk. Add salt to taste; add nutmeg. Pour into unbaked pie shell. Bake at 350° for 30 to 40 minutes or until it won't shake when moved. Do not overcook; it will firm as it cools.
Combine 1/4 cup sugar, cornstarch and salt in a saucepan; stirring constantly. Add water and cook over medium heat until mixture comes to a boil. Boil for 1 minute. Cool completely. Beat egg whites at high speed of an electric mixer until foamy. Gradually add remaining 1/4 cup of sugar, 1 tablespoon at a time, beating until soft peaks form. Add vanilla and cornstarch mixture. Beat until stiff peaks form, enough for one 9-inch pie.
Mix together. Pour into buttered casserole dish. Soften 1 stick oleo, crumble 1/4 pound crackers into butter and mix. Pour over vegetables. Bake at 325° for 40 minutes.
Mix all ingredients except rolls. Place 1 tablespoon of the mixture on the middle of a crescent roll. Bring edges of the crescent roll ove top of mixture and pinch together. Bake at 375° for 15 to 20 minutes. Serve with chicken gravy.
In a 2-quart bowl, sprinkle gelatine over Amaretto or almond extract and water. Let stand 1 minute to soften; stir to dissolve. Add coffee and sugar. Stir until mixture is clear. Pour into 8 sherbet glasses. Cover and chill until firm. Garnish with Cool Whip and almonds.
Use enough water to make a soft dough. The softer you can handle the dough the better the crust. This makes enough dough for 5 or 6 pies. If the scraps get too dry and stiff to roll, just work a little water into them. They will still be flaky if rolled thin.
Heat oil over medium heat; add onion, garlic and beef and cook until beef is browned. Drain excess fat. Add tomato sauce, tomatoes, salt, pepper and oregano. Cook 15 minutes, stirring occasionally. Cook noodles as directed on package. Drain. Serve sauce over noodles.
Butter bottom and sides of 9 x 13-inch pan. Place layer of whole graham crackers in bottom of pan. Beat pudding and milk. Add the container of Cool Whip and mix well. Pour half the pudding mixture over the layer of crackers. Top with another layer of crackers. Pour remaining half of pudding over the crackers and top with another layer of crackers.
Mix crackers, sugar, oleo and peanut butter; press into a 9 x 13-inch pan. Melt chocolate chips and spread evenly over mixture. Let cool. Cut as desired.
Mix dry onion soup, mushroom soup, dry red wine and whole mushrooms together. Pour over raw stew meat. Mix well. Bake at 300° for 3 hours. Cover tightly. Serve over rice or noodles.
Preheat broiler. Line broiler pan with aluminum foil. Drop potatoes into a large pot of boiling water. Partially cover. Return to boiling and cook 4 minutes. Drain. Toss in a large bowl with butter. Arrange potato wedges in single layer on prepared pan. Sprinkle with half the cheese. Broil 5 to 10 minutes or until deep golden brown. Turn potatoes. Sprinkle with remaining Parmesan. Broil 5 to 8 minutes longer or until golden brown. Season with salt and pepper. Makes 5 to 6 servings.
Soak cucumbers, water and lime for 24 hours, then drain and soak in ice cold water for 3 hours. Drain again. Add cucumbers and add water to cover top. Heat and simmer for 5 minutes. Soak for 2 hours. Drain. Throw away mixture.
Make gelatin according to package directions plus rum flavoring. Cut cake into 1-inch cubes and place them in the bottom of your serving bowl. Pour the slightly cooled gelatin mixture over the cake and refrigerate until set firm. Whip cream and 2 tablespoons of sugar until stiff and spoon over the top; swirl with a spatula. Sprinkle with grated chocolate. Delicious, light and easy.
In 3-quart casserole dish, combine onion and butter. Cover with heavy-duty plastic wrap; microwave on High for 3 minutes. Stir in remaining ingredients; cover and microwave on High for 5 minutes. Stir well. Cover and microwave for another 20 minutes or until all liquid is absorbed. Let stand 4 to 5 minutes. Makes 6 servings.
Microwave milk and butter on High for 3 minutes in a 9-inch round microwave dish. Stir in eggs, sugar, cinnamon, vanilla and raisins. Stir to blend. Add bread pieces and let soak for a minute or two. Microwave on High for 7 minutes. Let set 5 minutes before serving.
Dissolve marshmallows in warmed, but not boiled milk. Cool slightly. Add whipped cream, pineapple and nuts. Mix wafers and butter; pat in 9 x 13-inch pan. Save a few crumbs to sprinkle on top. Put pineapple mixture in pan. Let stand in refrigerator 12 hours.
Beat butter and 4 ounces sugar until white and creamy. Add beaten eggs and mix together. Mix in flour. Pour into oblong baking pan and bake at 325° for about 50 minutes. Turn onto wire rack and cool. Make coffee. Add gelatin, brown sugar and whiskey and pour evenly over cake. Chill about 1 hour. Spread the whipped cream over cake. Decorate with grated walnuts.
Salt steak; pound in flour. Cut steak in 1-inch cubes. Brown in skillet. Put in casserole dish and add potatoes, carrots and onion soup. Bake at 350° for 1 1/2 hours.
Heat oven to 350°. Generously grease and flour 12-cup Bundt cake pan. Blend cake mix, sour cream, water and eggs on low speed until moistened. Beat for 4 minutes on medium speed. Fold in chocolate pieces; pour into pan. Bake for 40 to 45 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan. Cool completely. Spread cake with Caramel Glaze allowing some to drizzle down sides.
Combine chopped shallots, white wine, heavy cream, salt and pepper in medium saucepan and bring to a boil. Reduce heat to medium. Simmer and stir until mixture is reduced to about one-third. Whisk in butter a tablespoon at a time until all is melted; strain, then add salt and pepper to taste. Add roasted pecans.
Cut ham into 1/2-inch cubes. Pare and slice potatoes. Heat milk to boiling; add ham and potatoes, and again heat to boiling. Add salt if tenderized ham is used. Turn into a greased 6 or 8-cup baking dish; dot with the butter cubes. Bake, uncovered, at 325° for 30 to 40 minutes, or until potatoes are tender. Ham cubes are more flavorful if pan fried before adding to the potatoes.
Beat milk and Cool Whip together. Drain pineapple and put in whip mixture. Add nuts and marshmallows. Refrigerate for about an hour.
Grease and flour fluted or tube pan. Combine the ingredients in a large bowl. Beat 3 minutes at medium speed. Pour into pan. Bake at 325° for 60 to 70 minutes or until cake springs back when touched. Cool upright in pan 15 minutes. Remove and eat! May glaze with lemon icing. Delicious served with fruit flavored sherbet.
Trim woody stems from asparagus. Bring 2 quarts of water to a boil. Add salt. Add asparagus and boil 6 to 8 minutes until firm-tender. Arrange ham on 4 plates. Drain and divide asparagus on plates. Put yolks in top of double boiler and beat with juice from lime and cook over medium heat until double in volume. Drizzle in butter. Add salt and pepper. Pour in "strips" over asparagus. Garnish with grated egg.
Line 9-inch pie pan with pastry. Mix sugar, flour, salt and cinnamon. Add to apples and mix thoroughly. Set aside. Crush pears and spread in bottom of pastry lined pan. Sprinkle with rum. Heap apple mixture over pears. Dot with butter. Put on top crust and seal. Crimp edges. Cut slits for steam to escape. Bake in 400° oven for 45 minutes or until apples are tender.
Cook grits according to directions on package. Cut up butter and cheese roll and add to grits while hot; mix well. Beat eggs and add enough milk to make 1 cup. Add salt and pepper. Pour into buttered casserole and bake at 350° for 30 to 40 minutes. Add Cheddar cheese last few minutes (optional).
Mix together the first 3 ingredients and put into a greased casserole dish. Mix together the margarine (melted), 1/2 cup nuts, the brown sugar and the oats. Place on top. Bake at 350° for 45 minutes.
Boil chicken with onion until tender; remove to cool. Add to chicken broth the soup and butter. Season with salt and pepper to taste. Bring to a rolling boil and add dumpling squares one at a time.
Cook onion in butter until tender. Add potatoes, salt and 1 cup water. Cover and cook 15 minutes or until tender. Blend flour, paprika and sour cream until smooth. Stir into potato mixture. Add milk and heat until boiling, stirring. Cook 1 minute and season to taste.
Sprinkle sugar over bottom of deep 1 1/2-quart casserole. Spread both sides of bread with margarine; cut in 1/2-inch cubes and arrange over sugar. Sprinkle with raisins. In a medium size bowl, beat eggs slightly with wooden spoon or whisk. Beat in cinnamon, milk, rum or bourbon, vanilla and salt. Pour over raisins. Place in shallow pan; add hot water to pan to come 1-inch up sides of casserole. Bake in 350° oven 60 to 70 minutes until knife inserted near center comes out clean. Remove from water; let stand 10 minutes. Loosen pudding at edges with thin knife. Spoon into bowls. Makes 6 servings.
Preheat oven to 400°. Melt 1/2 oz. butter in a frying pan and gently fry the mushrooms for 2-3 minutes until just softened. Remove from the heat and season. Set aside to cool. Melt half the remaining butter in a small saucepan. Lay the filo sheets out on the work surface and brush with melted butter. Fold each sheet over and brush again. Lay a fish fillet in the centre of each, season and top each with some of the mushrooms and chopped parsley. Fold over two opposite corners of pastry and then bring up the other two to form a parcel scrunching and twisting them together as they meet in the middle. Press gently to seal and then transfer to a baking sheet. Brush with butter and bake for 20-25 minutes until crisp, golden and cooked through. Meanwhile, peel the carrot and cut into very thin sticks, or coarsely grate. Trim the courgette (zucchini) and cut or grate in the same way. Trim the leek, slice in half lengthwise, and run under water to flush out any trapped earth. Shake well to remove excess water and then shred finely. Set aside. Five minutes before the sea bass is cooked, melt the remaining butter and stir-fry the prepared vegetables for 2-3 minutes until just tender. To serve, divide the shredded vegetables between two warmed serving plates and season. Top each pile of vegetables with a parcel of fish and serve with wedges of lemon to squeeze over.
Mix thoroughly; form into bar on foil and freeze. Eat frozen (if you can wait!) Equals 1 bread, 1 milk, 1 fruit, 1 fat and 1 protein.
Combine all ingredients well. Dip shrimp or vegetables in batter and deep fry.
Reserve 1/2 cup cheese for top. Mix all ingredients together. Bake in 13 x 9-inch pan at 350° for 30 minutes or so.
Mash avocados in a bowl with lemon juice, salt and pepper. In a small bowl, combine mayonnaise, sour cream and taco seasoning. On a large flat plate, spread bean dip in a large circle. Top with avocado mixture, then sour cream mixture. Follow this with onions, then tomatoes, followed by olives. Cover all with grated cheese. Chill until ready to serve with corn chips.
Unmold can of	rolls and place rectangles in ungreased 15 x 10-inch jelly roll pan. Press dough to cover bottom of pan and seal perforations. Pour milk over dough. Sprinkle with frosting mix. Drizzle with the melted butter. Bake at 400° for 12 to 15 minutes until golden brown. Cool. Cut into squares. Makes 3 to 4 dozen bars.
Place all ingredients in medium-sized saucepan. Bring to boil, cover and simmer on low for 20 minutes. Puree in blender or food processor until smooth. Stir and taste. If too thick, add a dash of water to thin slightly. Ladle 8 ounces of soup into each bowl.
Cook spaghetti until tender. In saucepan, warm soup and cheese until cheese melts. Add drained spaghetti noodles. Serve as side dish.
Cook spaghetti as directed on package. Drain well. Saute onion and celery until tender, but not brown. Mix all ingredients. Reserve 1 cup cheese. Sprinkle with Accent, celery salt and pepper, then mix. Place in buttered pans. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Preheat oven to 350°. Mix ingredients thoroughly. Shape into jelly roll on aluminum foil. Wrap roll in foil and bake for 1 hour. Uncover and bake for 30 more minutes. Let stand for 5 minutes before slicing.
Blend yeast and water together well. Then add beaten egg, milk, sugar, oil, salt and flour. Mix well and refrigerate. Use when needed. Let rise 1 to 1 1/2 hours. Bake at 350° for 15 to 20 minutes until brown.
Make a split in the hot dog and fill it with cheese. Place hot dog in bun. Wrap hot dog loosely in a paper towel. Microwave for 35 seconds on High.
Mix butter, milk and sugar in pan; bring to boil, stirring constantly. Boil for 5 minutes or to 234° on thermometer. Remove from heat; stir in peanut butter chips, Fluff and vanilla. Pour into greased 9 x 13-inch pan. Cool.
In large bowl mix half and half, sugar and vanilla. Stir in whipping cream. Freeze in 4 quart ice cream freezer as directed. Makes 2 quarts.
With rolling pin, roll out bread slices until they are flat. Mix together cream cheese, Cheddar cheese and egg until smooth and creamy. Spread this mixture on bread slices. Place one asparagus spear on each bread slice. Roll up. Melt butter in pan and dip each pin-wheel lightly in the butter. Place rolls in pan until they are almost frozen. Slice with very sharp knife into bite size pieces. Bake at 425° for 10 to 15 minutes. (May be frozen and baked at a later date at same temperature but for approximately twice the time.)
Mix shortening, peanut butter, sugar and egg. Blend all dry ingredients. Stir into shortening. Chill dough. Roll dough in balls (1 1/4-inch). Place 3 inches apart on greased pan. Flatten with a fork dipped in sugar. Bake 10 to 12 minutes in 350° oven.
Remove and finely chop mushroom stems. Brush caps with melted margarine; place in shallow pan. In skillet, cook celery, pepper, onion, mushroom stems, pimiento and bouillon in margarine 5 minutes; add remaining ingredients. Spoon mixture into caps; bake at 400° for 10 minutes or until hot. Refrigerate leftovers.
Put the sugar, vinegar, salt, turmeric, celery seed and mustard seed in a large pot. Boil for 5 minutes. Add the alum. Add the zucchini, peppers and onions. Bring to rolling boil. Set off stove. Place in hot jars and seal.
Add raspberry flavored drink mix and sugar to pineapple juice. Stir to dissolve. Add remaining fruit juices. Chill and serve over ice.
Brown sausage and pour off fat. Layer a greased casserole with bread, sausage and cheese. Mix remaining ingredients and pour over mixture in casserole. Bake at 350° for 35 to 40 minutes. This may be assembled and refrigerated to be baked the next day.
Brown stew meat; add water with onions, carrots, stewed tomatoes, potatoes, beans, string beans and corn. Add salt and pepper to taste; boil over medium flame for 1 hour, then add rice, cabbage and tomato sauce. Simmer on low flame about 20 minutes.
Dissolve lemon jello in hot water and cool. Then add remaining ingredients. Mix all ingredients and pour into mold. Refrigerate until set. Serve with crackers.
Combine 1/2 cup brown sugar, butter, flour and dash of salt in a medium mixing bowl. Mix until well combined (mixture will look dry). Press in bottom of a greased 9-inch square pan. Beat eggs until foamy. Add remaining brown sugar, 1/2 cup sugar, vanilla and 1/4 teaspoon salt. Mix well. Stir in coconut and pecans. Spread over layer in pan. Bake at 350° for 30 minutes or until top is set and lightly browned. Cool; cut into 1 1/2-inch squares. Makes 3 dozen.
Cook first 3 ingredients until soft ball forms in cold water (at least 20 minutes after it starts to boil). Remove from heat and add vanilla, peanut butter and marshmallow cream. Mix well together and pour into buttered dish. Place in fridge to cool, then cut into squares. Keep in fridge or a cool place.
Place roasts in roaster (may be left whole or cut up as stew meat). Add spaghetti sauce, dill pickles and juice. Add enough water to cover the meat. Cover and cook until meat is able to break apart easily, at 350° for approximately 6 hours. May be done in slow oven overnight.
Preheat oven to 350°. Brown hamburger, then combine all ingredients except cheese and noodles. Prepare rotini noodles in pot of boiling water until tender. Drain. Mix sauce with cooked noodles. Pour 1/2 of mixture into a casserole dish. Layer with 1/2 of Mozzarella cheese, then mixture and top with remaining cheese. Bake for 40 minutes or until cheese is melted and golden brown.
Mix slightly beaten eggs, corn, cooking oil and buttermilk. Sift together corn meal, salt and baking powder. Add to egg mixture. Pour half the batter into greased baking dish. Put layer of cut up hot chilies, then layer of cheese over batter. Add remaining batter. Cheese may be sprinkled over top. Bake 25 minutes in 450° oven. Yields 10 to 12 servings.
Slice okra and salt to taste. Combine flour and meal; stir together. Coat okra with meal mixture and fry in vegetable oil until almost done. Chop tomatoes and stir remaining meal and flour on tomatoes. Add to okra and fry until brown. (Do not stir often.)
Cream shortening, sugar and vanilla thoroughly. Add eggs, singly, beating well after each addition.
Cook macaroni until tender and drain. Add next four ingredients. Pour in greased casserole dish. Mix margarine and corn flakes together. Put on top. Bake at 350° for 30 minutes.
Pour washed blueberries into buttered casserole (1 1/2-quart size) and sprinkle with 1/4 cup sugar. Cream shortening, 1/2 cup sugar and 1 egg together. Sift together flour, baking powder and salt. Add this to creamed mixture alternately with 1/2 cup milk. Pour batter over blueberries. Bake at 375° for 45 minutes. Spoon out while hot and serve with cream, whipped cream, ice cream or milk. Makes 4 to 6 servings.
Mix butter and sugar together. Add applesauce and eggs. Sift all dry ingredients together and add to mixture. Mix well. Add last 4 ingredients. Mix all together. Bake in a tube pan with wax paper in it for 4 hours in a 200° to 250° oven.
Drain oysters, reserving liquid. Crumble crackers. Mix oyster liquid with about equal amounts of milk and the mushroom soup and heat on slow burner. Add drained oysters to the crackers, cubed cheese, and chopped broccoli. Lightly stir in the liquid mixture. Turn into sprayed ovenproof dish and bake uncovered in 400° oven for about 30 minutes.
Preheat oven to 425°. Season chicken with garlic and onion season. Melt stick of butter in large skillet; add onion and bell pepper. Saute. Add green chillies and evaporated milk. Stir. Add both soups. Blend well in skillet. Place a layer of Doritos in a 9 x 13-inch pan. Add 1/2 of cooked chicken to pan. Pour 1/2 of soup over chicken and top with grated cheese. Repeat procedure. Cover with foil and place in oven for 30 minutes or until cheese is melted. Serves 10 to 12.
Peel and cube potatoes. Thinly slice celery. Melt butter in heavy pan. Add potatoes and celery. Barely cover with water. Cook until tender. Add milk. When scalded add sealegs and heat until scalding.
Brown meat and drain. In a large bowl, mix together tomato juice, sauce, paste, onion, oregano, basil, salt, pepper, garlic, brown sugar and Worcestershire sauce. Stir in meat. Spread 1/3 cup meat sauce over bottom of dish. Place 1/2 the uncooked noodles over the sauce and top with 1/2 cottage cheese and then half of Mozzarella cheese. Repeat layers and cover with remaining sauce. Sprinkle with Parmesan cheese. Microwave at Medium for 35 minutes, uncovered. Place remaining Mozzarella cheese on top and continue microwaving at Medium for 3 minutes or until cheese is melted. Let stand 5 minutes before slicing.
Mix jello and hot water until dissolved. Add cold water and frozen strawberries and refrigerate until lightly thickened. Mix crushed pretzels, margarine and 3 tablespoons sugar. Press in a 9 x 13-inch pan. Bake 15 minutes at 350°, then cool. Beat together 1 cup sugar, cream cheese and Cool Whip. Spread on cooled pretzel layer. (This layer can be doubled.) Then put strawberries on top. Set in fridge for at least 12 hours.
Mix cake mix, pudding, oil, water and eggs together until smooth, then add poppy seed (stir in). Put cinnamon-sugar at bottom of greased (shortening) Bundt pan, then put mix in. Bake at 350° for 45 minutes to 1 hour.
Mix sugar and cocoa thoroughly. Add milk and oleo. Place over heat and boil until it spins a thick thread. Remove from heat. Add vanilla. Beat for about 2 minutes with mixer. Spread between layers, on top and sides of cake.
Sprinkle 1 tablespoon of cornmeal in bottom of well-greased 10-inch skillet (iron skillet works best). Cook beef first in another pan and drain. Combine Jiffy mix with milk, corn and eggs and mix well. Pour 1/2 batter into skillet. Sprinkle other ingredients on batter. Top with remaining batter. Bake at 350° for 50 to 55 minutes.
Remove paper from tamales and cut in 1-inch pieces. Drain corn and combine all ingredients, except cheese. Place in a 9 x 13-inch casserole and top with grated cheese. Bake 45 minutes at 350°.
Saute garlic and anchovies in oil. Quarter artichoke hearts and add to pan. Add clam juice, wine and basil. Bring to boil; simmer 3 to 4 minutes, then toss with cooked pasta.