HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes and cut into small chunks. Cut onion in half. Put onion and egg in blender. Blend on "grate" setting for 20 seconds. With blender still running drop pieces of potato into blender. Blend about 20 seconds after last piece of potato is added. Transfer mixture to a bowl. Add bread crumbs, salt, pepper and parsley. Stir.
Beat egg whites (at room temperature) in a medium mixing bowl until foamy; add sugar, 2 teaspoons at a time, beating until stiff peaks form. Fold in vanilla and pecans. Drop mixture by heaping teaspoonfuls 2 inches apart onto waxed paper-lined cookie sheet. Bake at 250° for 55 minutes. Remove from waxed paper and cool on wire racks. Store in airtight containers. Yields 8 dozen.
Melt butter and saute onion, carrots and celery until celery and onion are limp and transparent. Add chopped green peppers, apples, tomato juice, turkey stock, flour and water mixed, curry powder, nutmeg, whole cloves, salt and pepper. Simmer until all vegetables are done. It can go for hours, but should simmer at least 1 1/2 to 2 hours on low simmer. Remove cloves and add cooked rice and turkey. Heat thoroughly. Makes 8 to 10 generous servings.
Boil potatoes in jackets; cool and slice very thin. Add salt, pepper, parsley and celery seed. Fry cut bacon until done, but not brown. Saute onion. Add flour and sugar; blend. Add vinegar and water; stir until thickened. Pour over potatoes, mixing well. Serve well.
Stir together flour, sugar, cinnamon, salt, baking powder, soda, zucchini, nuts and raisins. In another bowl, beat eggs and oil; pour over flour. Mix and stir until moist. Bake at 350° for 1 hour and 30 minutes.
Mix all ingredients into large bowl. Add steak. Stir, mixing very well. Put in refrigerator and let it stay 2 to 3 days. Take it out about twice a day, stirring it well. Grill steak after marinating 3 days. Serve with baked potato and Texas toast. Serves 2 to 3 people.
Flatten chicken to 1/4-inch thickness. Place a cheese slice on each; roll up jelly roll style. In a shallow bowl, combine flour and pepper. Add chicken and roll to coat. In a skillet over medium heat, cook chicken in butter until browned, about 10 minutes, turning frequently. Add broth and oregano; bring to a boil. Reduce heat; simmer for 12 to 14 minutes or until chicken juices run clear.
Combine cheese and croutons in the bottom of a greased 10 x 6 x 1 3/4-inch baking dish. Combine remaining ingredients and mix until blended.	Pour over crouton mixture. Cook bacon	until crisp. Crumble and sprinkle over mixture.	Bake at 325° for 55 to 60 minutes or until set.
Mix ingredients well. Fill miniature muffin tins 3/4 full. Bake at 350° until light brown in color. Makes about 25 to 30.
Marinate the chicken in Italian dressing over night. Keep Refrigerate. Mix equal parts of flour and parmesan cheese. Add garlic and salt to taste. Roll chicken in flour mixture and put in shallow baking pan. Pour remaining dressing around chicken, but not on top. Bake uncovered at 350 for 1 to 1 1/2 hours.
Gradually add sugar to stiffly beaten egg whites. Add vanilla, nuts and crackers. Mix well and bake in buttered pie plate 25 to 30 minutes at 350°. Top with Cool Whip.
Preheat oven to 350°. Combine the coconut, butter and pecans. Press onto bottom and up the sides of a 9-inch pie pan. Bake for 20 minutes or until lightly brown. Cool.
Blend all ingredients, except butter in a bowl. Put butter on top of mixture. Microwave on High for 2 minutes. When done, mix until smooth.
Mix together cooked hamburger, Ro-Tel, Velveeta, beans and chili in crock-pot. Stir thoroughly and heat until bubbling. (Time will vary depending on your crock-pot.) Thirty minutes before you get ready to serve, shake whipping cream well and pour into hot mixture. Serve with your favorite tortilla chips.
Heat olive oil in a large skillet. Add zucchini, onion, garlic and green pepper. Saut 10 minutes, until softened. Transfer to a saucepan and add tomatoes and spices. Cook, uncovered, over low heat for 10 minutes. Stir in beans and cook 10 more minutes. Serve over rice and serve garnished with cheese or sour cream.
Drain juice from pineapple into a bowl. Set aside pineapple chunks with shrimp and mix until coated. Alternate pineapple chunks and shrimp on skewers. Cook on preheated grill for about 2 minutes on each side or until done to your preference.
Mix ingredients together and freeze. Remove from freezer 15 minutes before serving. Can be used as a salad or a dessert.
Dice eggplant. Saute with onion and pepper. Lightly beat egg in casserole. Add eggplant mixture, mushroom soup and milk. Sprinkle cheese over top and bake at 350° until done.
Combine all vegetables in a large bowl and set aside. Combine remaining ingredients in small saucepan and bring to a boil for 1 minute. Pour mixture over vegetables. Cover and chill for 8 hours. Makes 10 servings.
Fold together all ingredients and pour into pie crust. Bake at 350° for approximately 30 minutes.
Cream shortening and sugar until light and fluffy. Add beaten eggs. Sift together dry ingredients and add to mixture. Add vanilla and mix. Spread thinly on a baking sheet.
Combine and bring to a boil the cornstarch, sugar and water. Add jello. When cool, add 6 cups strawberries. (Makes enough to fill 2 pies.) Top with Cool Whip.
Cover bottom of casserole with chicken and eggs. Melt oleo in heavy skillet and stir in flour. Cook a few minutes, but do not brown. Add broth and cook until thick, stirring constantly. Pour over eggs and chicken in casserole. Unroll crescent rolls and place on top of casserole. Bake at 325° to 350° for 20 to 30 minutes.
Heat small amount of oil in wok. Cook some slices of garlic for a few minutes. Add some pieces of each color pepper and onion. Cook 1 minute. Add 2 to 3 shrimp, pour 1/4 cup beer and allow shrimp to turn pink. Sprinkle with spices. Remove. Serve on thin slice of bread.
Combine pumpkin, oil, sugar and vanilla; mix well. Sift dry ingredients together and add to pumpkin mixture; blend well. Stir in chips. Drop on ungreased cookie sheet. Bake at 375° for 12 to 15 minutes.
Cream together in order given, except pie filling. Spread into 15 1/2 x 10 1/2-inch cake pan sprayed with cooking spray, keeping 1 cup batter out. Dab pie filling on top and remaining batter on top of filling. Do not mix. Bake at 350° for 30 to 35 minutes. Drizzle thin mixture of 1 1/2 cups powdered sugar, 3 to 4 tablespoons milk and 1/4 teaspoon almond extract on top.
Mix and form in small balls (about the size of walnuts). Bake at 350° for about 12 to 15 minutes.
Put the sugar, whipping cream and eggs all together, then add the milk. After adding the sugar, whipping cream, eggs and milk, add cherries. Put in ice cream maker. Freeze when done.
Cook hamburger, sausage and garlic until done. Add tomato puree and simmer 1 hour. Chill overnight. Mix cottage cheese, egg, parsley and Ricotta cheese. Chill overnight. Cook noodles until half done. Grate Mozzarella cheese. Layer in a 9 x 13-inch pan the sauce, noodles, sauce, cottage cheese mixture, cheese and noodles. Repeat. Cook 1 hour or 45 minutes at 350°.
Chop all fruit and nuts. Cream together butter and sugar. Add eggs one at a time. Sift all flour, salt, cinnamon and soda together. Add flour and vanilla. Gradually stir in all fruit and nuts. Drop from teaspoon on greased cookie sheet and bake 20 minutes at 300°.
Separate onions into rings. Mix dry ingredients with liquids, stirring only enough for batter to be smooth. Dip rings into batter. Fry a few at a time in deep fat (375°). Drain on brown paper bag. Sprinkle with salt, if desired. Serve immediately or keep warm in oven. Makes 6 servings.
Brown beef. Drain fat. Add onion and celery. Cook until tender. Stir in soup, tomato paste and ketchup. Simmer 15 to 20 minutes. Pour into roasting pan. Add remaining ingredients. Stir well. Bake, uncovered, at 350° for 1 hour.
Mix first 6 ingredients. Roll meat mixture in cabbage leaves that have been in boiling water long enough to be limp. Place in roaster. Bake, covered at 350° for 1 hour. Heat tomato sauce, tomato soup and 1 Tbsp. Worcestershire. Pour over cabbage rolls. Bake, covered for another 30 to 45 minutes.
Mix together the first 4 ingredients with your hands. Save 1 cup for crumbs. Mix together the remaining ingredients. Pour liquid mixture into flour mixture. Fill cupcake papers 1/2 full with batter. Top with crumbs. Bake 25 to 30 minutes at 350°.
Cook shells until just tender. Combine all ingredients except Mozzarella cheese and shells. Mix all together; stuff shells. Top with Marinara Sauce and Mozzarella cheese. Bake at 350° for 30 minutes.
Steam string beans (or veggie of choice) for 5 minutes and drain. Heat oil in pan and saute vegetables for three minutes. Add bread crumbs, cheese and pepper. Toss together well. Top with fresh basil.
Toss all vegetables together and fry in butter until potatoes are brown and crisp. Salt to taste. A delicious way to use leftover sweet potatoes!
Mix potatoes, pineapple, nuts, salt and sugar. Make 3 layers of potato mixture with marshmallows between layers. Top with bits of butter and more sugar. Bake at 350° for 30 minutes.
In an 8 x 8-inch glass baking dish, combine margarine, mustard, Worcestershire sauce and black pepper. Cook on High 30 seconds. Add green beans. Mix well to combine. Evenly sprinkle corn flakes over top. Cook on High 4 to 5 minutes. Cut into 4 pieces. Serves 4.
Mix flour with salt and pepper. Roll meat in flour mixture and brown in olive oil. Take stewed tomatoes and drain, but keep the juice; set tomatoes aside. To the juice, add onion, garlic, Kitchen Bouquet and about 1 1/2 cups water. Pour over meat and simmer, covered, for about an hour. Add peppers, cut into strips, for another 15 minutes and then add tomatoes and Worcestershire sauce and cook for another 5 or more minutes. Serve with rice.
Cut chicken into 1/2-inch strips. Remove flowerets from broccoli and set aside. Peel stalks and cut into thin slices. Coat chicken with 1 tablespoon of stir-fry sauce.
Just mix all together, then stir occasionally. Bake 5 hours at 250° in a covered pan. Real good!
For starter, mix potato flakes, sugar and 1 cup water and let sit out all day. Add oil, salt and 1 1/2 cups warm water and let sit out all night. Next morning, add flour and work up with hands to form round ball. Let rise until double in size. Separate into 2 balls and form into 2 loaves. Place into greased pans and let rise until double in size. Bake at 350° for 1 hour until brown.
Brown steak strips in hot Wesson oil, add bouillon, peppers, onion, celery and cornstarch, soy sauce, salt and pepper to taste. Cook over low heat in covered fry pan for 45 minutes.
Mix eggs, sugar, salt, pumpkim pie spice, Milnot and pumpkin in 9 x 13-inch baking pan. Sprinkle cake mix and nuts on top. Drizzle melted margarine over all. Bake at 350° for 1 hour. Serve with whipped cream.
Put spaghetti in a pot. Oh, and put in water. Put tomatoes in it sometimes. Put sauce in a bowl. Add cooked meat. This is how you make the spaghetti!
Heat vinegar, sugar and oil until sugar dissolve. Let cool. Mix all other ingredients. Pour dressing over and let stand overnight in refrigerator. Will keep for a long time.
Heat oven to 425°. Mix peaches and lemon juice. Mix sugar, flour and cinnamon; stir into peaches. Put into unbaked pie shell. Dot butter on top. Top with pie crust. Bake for 35 to 45 minutes.
Cook onions in margarine in a large saucepan until onions are tender, but not brown. Add potatoes and water. Cook, covered, over medium heat until potatoes are tender. Add soup and cheese, stirring until cheese melts. Add shrimp and cook 5 minutes or until shrimp turn pink. Do not boil. Makes 8 servings.
Mix cake mix as it says on box. Cook cake. While it cools, mix up jello, poke holes in cake and fill each hole. Put Cool Whip over cake and cherry filling on top of that. Cut and serve!
Put vodka, creme de menthe and Kahlua in large tulip glass or brandy snifter. Pour coffee over the alcohol and stir. Top with whipped cream. Serve immediately.
Mix all ingredients together; bake at 350° for 30 to 45 minutes, covered. Take cover off the last 5 minutes.
Fold all ingredients into stiffly beaten egg whites. Drop onto well-greased cookie sheet. Place in preheated oven (350°). Immediately turn off oven and leave cookies overnight. Guaranteed not to burn!
Drain vegetables, cover with dressing and refrigerate. Keeps very well for long periods of time.
Cook spinach briefly and drain. Mix egg and milk. Add spinach and cheese. Mix, adding salt and pepper. Pour into baking dish. Bake for 1 hour at 350°. Top with additional cheese. Broccoli may be substituted for spinach.
Arrange ingredients in listed order in buttered casserole. Bake 30 to 40 minutes at 400°. Serves 4.
Combine ingredients and cook, stirring constantly, until thick. Add 2 tablespoons butter. Cool and add 1 pint of Miracle Whip.
Combine popcorn and chow mein noodles in a large bowl. Place butterscotch morsels in a glass bowl. Microwave on Medium (50%) for 5 minutes or until melted, stirring midway. Pour over popcorn-noodle mixture. Stir to coat well. Drop by heaping tablespoonsful on wax paper until firm. Store in tightly covered container. Makes 24.
Mix all ingredients well and set aside. Scoop out a good sized hole in bread and put the dip in hole. Break up scooped out bread and use to dip.
Wrap chicken around dried beef. Wrap bacon around chicken and secure with toothpick. Combine soup and sour cream. Pour over chicken. Bake uncovered at 275° for 3 hours.
Place sugar, cocoa, margarine and milk in a heavy medium saucepan. Cook over medium heat, stirring constantly until mixture boils. Cook for two more minutes, while stirring constantly, while mixture continues to boil. Add peanut butter, then remove from heat. Stir in the oatmeal and vanilla, mixing until well blended. Drop by teaspoon onto wax paper. Refrigerate until cool. Serve.
Mix juice from cherries and pineapple with enough water to make 2 cups liquid. Bring to boil, then dissolve jello in mixture. Pour in Coke (mixture will foam). Put in refrigerator to thicken. Cut cream cheese into small pieces. When jello has thickened, add fruit, nuts and cream cheese. Pour into mold or bowl. Serve with Cool Whip as dessert or with sour cream as salad.
Bring water to a boil in a saucepan. Add broccoli flowerets and cook until done. Remove from heat; drain. Rinse under cold water to chill. Drain well and set aside.
Mix all ingredients together. Cook with stew or any boiled meat. Cook for 3 minutes without removing cover. Remove from heat; let stand, covered, another 5 minutes.
Place 42 lollipop sticks, 4-inches apart, on greased sheets or foil. In heavy 2-quart saucepan, stir together the first three ingredients. Stir constantly over medium heat until mixture boils. Continue cooking without stirring until small amounts of mixture are dropped into very cold water and becomes hard brittle threads. Cool slightly. Stir in flavor and food color just enough to mix. Drop candy mixture from tip of teaspoon over one end of each stick to form 2-inch circle. (If mixture hardens before all lollipops are made, stir over low heat just until mixture is melted.) Makes 42 lollipops.
Heat oven to 375°. Cream butter flavor Crisco, brown sugar, milk and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt and baking soda. Add to creamed mixture gradually. Stir in chocolate chips and nuts. Drop rounded tablespoon of dough 3-inches apart on ungreased baking sheet. Bake at 375° for 8 to 10 minutes for chewy cookies, 11 to 13 minutes for crisp cookies.
Mix all ingredients except pretzels. Place pretzel pieces onto a cookie sheet; sprinkle combined seasoning over them. Bake at 300° for 10 minutes. Toss and bake for another 10 minutes.
Combine cream cheese and Minced onion medley seasoning blend. Mix well and refrigerate at least one hour prior to serving. Great with you favorite vegetables.
Melt butter in heavy saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually stir in milk. Stir in potatoes and next 3 ingredients. Cook over medium heat, stirring frequently, until mixture is thickened and potatoes are done. Yields 5 cups.
Boil chicken in enough water to cover chicken completely until chicken is done. Remove chicken from broth and cool. Mix flour and salt. Cut in shortening. Add enough water to make a good dough. Roll out on floured dough board to 1/8-inch thickness. Cut in 1-inch squares. Drop squares one at a time into boiling broth and cook until dough is done. Season with salt and pepper to taste.
Make graham cracker crust. Crush graham crackers to crumbs. Add 3 tablespoons sugar (mix); add 1/3 cup butter. Spread in the bottom of 13 x 9-inch pan. Bake in 400° oven for 10 minutes. Cool completely before doing next step.
Cut 4 cheese slices into 6 strips each. Slit wieners to within 1/2 inch of ends and insert 3 cheese strips. Center wiener on a Pillsbury crescent dinner roll and roll up. Place on a baking sheet, cheese side up. Bake at 375° for 12 to 15 minutes.
Combine flour, sugar and salt. Add scalded milk. Cook until boiling and sticky. Pour in egg yolks, then pour back in pan. Cook for 2 minutes. Add butter and vanilla.
Put all in a casserole. Bake at 300° for 3 hours. Serve in a patty shell or over rice.
Saute onion in butter, add squash. Simmer until tender. Drain and add sour cream, cheese and salt, stirring over low heat until cheese melts. Remove from heat. Add beaten egg yolks, chives and bacon. Pour into greased casserole dish. Cover with bread crumbs. Brown at 350° for 30 minutes. Makes 8 to 10 servings.
Mix sugar and cocoa in saucepan. Add margarine, milk, corn syrup and salt. Heat to a boil, stirring often. Boil vigorously 3 minutes, stirring often. Cool then add vanilla. Great on ice cream!
Sprinkle applesauce with cinnamon. Mix together the following and pour over applesauce: butter, brown sugar, flour and walnuts. Bake at 350° for 30 minutes.
Cream sugar, butter, and egg. Add dry ingredients, zucchini, fruits, and nuts; mix well. Let set overnight; drop by spoonfuls onto greased cookie sheet. Bake at 375° for 10 minutes.
Put tuna fish in a bowl and mix it with the mayonnaise. When that's done, put the tuna fish on the bread. You can put lettuce if you want. Then take a knife and cut in half or fourths and eat. "Enjoy!"
Take a cup of kindness, mix it well with love. Add a lot of patience and faith in God above.
Mix thoroughly graham cracker crumbs, granulated sugar and melted butter. Press half the crumb mixture evenly in bottom of square pan, 8 x 8 x 2-inch. In small mixer bowl, beat 1/2 cup margarine and the confectioners sugar until light and fluffy. Spread evenly over crumbs in pan.
Cook and mash 3 to 4 cups squash. Mince 1 onion. Beat 1 egg. Add to squash. Add 2 tablespoons sugar and salt and pepper to taste. Add enough self-rising flour to make a thick batter. Drop by spoonfuls in hot grease. Cook until brown.
Boil hen until tender in water seasoned with 1 onion, celery, salt and pepper. Remove chicken and cut into bite-sized pieces. Reserve stock. Combine soups and grated cheese. Just before assembling casserole, soak the tortillas in boiling chicken stock until softened. Start layering casserole in a 9 x 12-inch baking dish in this order: softened tortillas, chicken, onion and bell pepper. Sprinkle to taste with garlic salt and chili powder; add soup mixture. Repeat the layers. Cover the casserole with undrained tomatoes. Bake uncovered at 375° for 30 minutes.
In a bowl, mix together cream cheese, garlic salt, pepper and sour cream until smooth; set aside.
Place ham in bottom of pan. Lay chicken on top of ham. Mix soup, half and half and sour cream together. Pour over chicken. Mix cheeses together and sprinkle over the top and cover with foil. Bake 1 hour at 325° and bake for 1/2 hour, uncovered, to brown.
Dissolve Jell-O in boiling water. Add cream cheese. Beat with electric mixer at low speed until smooth. Stir in pineapple, sugar, vanilla, food coloring and nuts, if desired. Add 7-Up. Chill until set. Stir when partially set to keep nuts from coming to top.
Mix all ingredients listed, except ginger ale. Chill until ready to serve. Add ginger ale, frozen cherries or strawberries if desired.
Pour cereals into large bowl; set aside. In a small saucepan, over low heat, melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat; stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into large resealable bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool. Makes 9 cups.
Brown ground chuck with diced onion. Drain grease from meat. Add mushrooms to meat and cook until tender. Add next 5 ingredients, salt and pepper to taste; simmer. Boil spaghetti in water with garlic oil and salt; drain. Serve spaghetti with meat sauce.
Brown beef and drain. Add all other ingredients (do not drain cans) and cook until hot.
While potatoes cook in large skillet, toss and brown chicken in oil over high heat for 5 minutes. Add potatoes, saute and toss until potatoes are lightly browned. Add salsa and corn; toss until heated through. Makes 4 servings.
Butter bottom of pan. Add layer of green chilies, cooked, split, face up.
In 8 x 12-inch deep pan, put wine, oil, water and paprika. With bone saw, cut off 2 to 3 inches of bone off legs. Stuff legs with garlic and peppers. Season and wrap with bacon. Place in pan and cover tight with foil. Bake for 2 hours at 350°. Uncover and bake for 20 minutes longer. Serve with dressing (rice or cornbread), snap bean casserole, hot brandy peaches and French bread.
Cook sliced squash in boiling water until fork-tender. Drain. Add cracker crumbs to squash. Add butter, 1 cup cheese, salt and pepper. Beat eggs lightly with evaporated milk. Pour into buttered casserole dish. Sprinkle remaining cheese on top. Bake at 425° for 30 to 45 minutes, until medium dry.
Mix brown sugar, margarine and shortening until well blended. Stir in 2 cups baking mix and oats until crumbly. Press half of mixture in pan. Bake until set, about 10 minutes.
Go to your local Target Store and get Act II microwave caramel popcorn. It consists of a bag of popcorn and pouch of caramel. until it is 2 to 3 seconds between pops. up, then spread out on cookie sheet.
Melt caramels and 1/3 cup evaporated milk in double boiler; set aside. Mix cake mix, butter, 1/2 cup evaporated milk and nuts. Put half of mixture in 9 x 13-inch pan and bake at 350° for 10 minutes. Remove and add chocolate chips and then caramel mixture. Crumble on remaining batter and bake for 20 to 22 minutes.
Saute meat, onion and garlic in large skillet. Stir in next 6 ingredients. Mix cornstarch and water; stir in gradually. Bring to boil and reduce heat. Simmer, covered, about 10 minutes. Remove from heat. Put into 8-inch pie crust and bake at 425° for 30 minutes.
Starter: Put in 1 gallon jug; keep lid loose and mark all your dates on calender.
Mix ingredients. Shape into twenty 1 1/2-inch balls. Cook in ungreased 13 x 9 x 2-inch oblong pan in 400° oven until light brown 20 to 25 minutes.
Prepare lime Jell-O as directed and chill. When slightly thickened, add pineapple. Pour into 8-inch pan. Chill until firm. Mix mayonnaise and softened cream cheese, then add nuts and spread over molded Jell-O. Chill until firm. Prepare strawberry Jell-O and mix with cranberry sauce. Pour over previous mixture. Chill until firm. Cut into squares.
In medium saucepan over medium flame, bring rice and water to a boil. Simmer over low flame, covered, until rice is very tender and most of the water is absorbed, about 25 minutes. In a small bowl, combine sugar, cornstarch and salt; stir into hot rice with half and half. Stirring constantly, bring to a boil and boil 1 minute. Turn off flame; stir in butter and vanilla. In small bowl, slightly beat egg yolks; gradually stir in about 1 cup of hot rice mixture; stir back into remaining rice mixture. Stirring often, cook over medium flame just until mixture starts to bubble. Let stand at room temperature and serve warm. Yield: 6 to 8 servings.