HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut potatoes into cubes and place in baking dish. Cut butter into pats and place on potatoes. Sprinkle packet of dry dressing mix on top. Bake for approximately 1 hour at 350° or until potatoes are tender. Stir occasionally.
Heat enchilada sauce, water and tomato sauce in a frying pan. Brown meat with onions and garlic salt in another frying pan. Add egg, olives, salt and 1/2 cup sauce. In a large casserole dish, layer tortillas (dipped first in sauce) meat mixture and cheese. Pour remaining sauce into casserole and top with cheese. Bake at 350° for 25 minutes.
Freeze strawberry soda until slushy. Put yogurt ice cream into punch bowl and pour strawberry soda over it.
Grease and flour 2 (8-inch) round cake pans. Combine chocolate, butter and water in top of double boiler and heat until melted; let cool. Sift flour, soda and salt into large bowl. Beat eggs with sour cream until blended in medium bowl. Beat in sugar and vanilla. Stir in cooled chocolate. Beat into flour half at a time, just until smooth. It will be thin. Pour evenly into pans. Bake in moderate oven (350°) for 40 minutes. Cool in pans.
Melt butter in a baking dish. Combine sugar, flour and milk. Beat until smooth. Pour over melted butter in a baking dish. Add fruit. Do not stir. Bake at about 400° for 30 minutes or until brown.
Saute onion and celery in 2 tablespoons of butter. Mix all ingredients. Save a little dressing mix to sprinkle on top. Put in baking dish. Bake at 350° for 30 minutes.
Mix first 5 ingredients in saucepan; bring to boil. Cook 1 minute. Add peanut butter and oatmeal. Stir good. Drop on wax paper by spoonfuls.
Brown meat in oil. Add onion and garlic; cook until tender. Add tomato sauce and seasonings. Cover and simmer 20 minutes. Place half of noodles in bottom of 11 x 9-inch baking dish. Spread with half of cottage cheese and Parmesan cheese over noodles. Top with half of the meat sauce. Repeat layers. Bake at 350° for 45 minutes.
Cut steak into pieces. Season flour with salt and pepper. Put meat in flour. Place onions in bottom of crock-pot. Add meat, top with carrots, celery and tomato sauce. Cook on low 6 to 8 hours or high 3 to 5 hours.
Brown beef in skillet. Drain fat. Put beef in slow cooker. Brown bacon and onions. Drain fat. Mix all remaining ingredients together in slow cooker. Stir well. Cover and cook.
Brown ground beef, drain and mix with soup. Spread in bottom of pan. Layer cheese and Tater Tots. Cook at 350° until brown (30 minutes).
Bring soup and water to boil. Dissolve gelatin into it over low heat. Stir in softened cream cheese until melted. Cook, adding the remaining ingredients. Pour into a greased mold. Refrigerate overnight. Unmold onto platter lined with lettuce.
In a 13 x 9-inch baking dish, place a few slices of butter. Follow with a layer of potato slices, then layer of onions. Sprinkle with 4 tablespoons flour, salt and pepper, then several pats of butter. Repeat layer of potatoes, onions, flour, salt, pepper and butter. Add enough milk to cover the entire first layer. Cover with foil and cook 1 hour and 15 minutes. Remove foil and cook another 15 minutes. Bake at 350°.
Season all the chicken parts with salt and pepper as desired. Place the chicken in a large bowl and pour on enough flour to evenly coat all pieces. Pour the oil into a nonstick baking sheet to coat it. Place the chicken side by side on the sheet and place in the oven at 400°. Turn every 30 minutes until done.
Crumble and cook sausage; drain well. Mix with all other ingredients. Pour into 9 x 13-inch ungreased glass dish. Cook at 350° for 1 hour. This tastes best when covered and refrigerated overnight before cooking. A great breakfast dish!
Shape beef into patties. Dust with flour on both sides. Brown in large skillet until done. Add water (about 1/2 cup) and simmer until water becomes like gravy. Saute onion and bell pepper in about 1/2 stick butter and then add to beef and gravy. Ready to serve. Also good made with any steak cuts. Gravy is good over mashed potatoes.
Brown ground beef and drain off grease; add chopped pepper and onion also and let them get tender as beef browns. After draining off grease, add cheese soup and Worcestershire sauce.
Stir all ingredients by hand until well blended. Turn into 8-inch square pan (Teflon-coated) or sprayed with Pam. Bake 30 minutes at 350°. Cut into squares while still warm.
On a large plate or platter layer each ingredient in order given. Serve with tortilla chips.
Preheat oven to 350 degrees. In a large bowl, beat sugar and butter on medium speed until well blended. Beat in egg and vanilla until light and fluffy. Add flour mixed with baking powder and salt and beat on low speed until stiff dough forms, scraping down side of bowl frequently with a rubber spatula. In a small bowl, stir together cinnamon and sugar. Drop spoonfuls of batter in the cinnamon sugar mixture. Cover completely and roll into a ball. Place cookies 2 inches apart on lightly greased baking sheets. Bake cookies 8 to 10 minutes or until flattened and firm in center. For a softer cookie, take out of oven when cookie is turning brown around the edges. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Makes about 36 cookies.
Mix all ingredients together. Pour into a tube pan that is well-greased and floured. Bake at 300° for 25 to 30 minutes. Turn onto cake plate and cool.
Preheat oven to 325°. Grease a 1 1/2-quart casserole. Cook corn as directed on package and drain. Beat Bisquick, milk, eggs and salt until smooth. Stir in corn and cheese. Pour into dish; bake about 1 hour until puffed and golden. Serve immediately. Serves 4 to 6.
Spread cranberries on bottom of buttered 9 inch pie plate. Sprinkle with brown sugar and nuts. Beat eggs until thick; gradually add granulated sugar, beating until thoroughly blended.
Heat oven to 350°. Grease and flour rectangular 13 x 9 x 2-inch pan. Beat all ingredients, except Caramel Fluff, in a large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool completely. Frost with Caramel Fluff. Store in refrigerator.
Combine sweet potatoes, sugar, eggs, 1/2 cup butter, vanilla, cinnamon, brown sugar, pecans and milk in large bowl; mix well. Spoon into a 2-quart greased casserole. Bake at 350° for 30 to 40 minutes or until bubbly. Cover with marshmallows. Bake until marshmallows are brown.
Melt the bar and then mix in the Cool Whip. Pour into crust and cool in refrigerator for an hour.
Grind vegetables coarse. Sprinkle with salt. Let stand overnight. Rinse and drain. Combine remaining ingredients; pour over vegetable mixture. Heat to just boiling and simmer 3 minutes. Seal in sterilized jars. Makes 8 pints.
Peel and slice onions. Heat large soup pot. Melt butter and onion and cook over very low heat until light brown in color (15 to 20 minutes). Add stock; cover and simmer for 20 to 30 minutes. Season to taste with salt and pepper. Pour into oven safe soup bowls. Sprinkle with croutons and cheese. Broil to melt cheese.
Combine flour, salt, soda, cinnamon and sugar. Make a "well" in dry ingredients. Add oil and eggs, stirring only until dry ingredients are moistened. Stir in strawberries and nuts. Spoon batter into loaf pan and bake 1 hour or until done at 350°. Let stand overnight before slicing. I usually double the recipe and make 2 loaves or 3 mini loaves.
Cut zucchini in half lengthwise. In a large skillet, cook onion in hot oil until tender, but not browned. Add zucchini halves, cut side up. Sprinkle with salt, pepper and oregano. Pour tomato sauce over. Cover. Cook just until tender, about 10 minutes. Top zucchini with Mozzarella cheese slices. Sprinkle with Parmesan cheese.
Brown meat and onion in butter; stir in tomato sauce. Remove from heat. Cook noodles in boiling salted water until almost tender; drain. Blend milk, cream cheese, sour cream, cottage cheese and green pepper into noodles. Alternate layers of noodle mixture with meat sauce in a 2-quart casserole, ending with meat sauce. Sprinkle cheese on top. Bake at 350° for 30 minutes.
Drain fruit, reserving liquid. Add water to syrup to make 1/2 cup total. Combine gelatin and boiling water in a blender. Cover and blend at low speed until it is dissolved, approximately 1 minute. Add measured liquid syrup, cream cheese and mayonnaise. Cover and blend on high speed about 15 seconds. Chill until slightly thickened. Fold in fruit cocktail. Spoon into a jello mold and chill about 2 hours. Unmold and garnish.
Set oven to 325°. Arrange chicken in single layer in greased baking dish. Mix soup, milk, mayonnaise and water chestnuts. Pour over chicken. Top with stuffing. Cover. Bake for 1 1/2 hours.
Cook until thick: sugar, cornstarch and Sprite. Add the strawberry Jell-O. Cool. Fold in the sliced strawberries. Line baked pie shell with softened cream cheese. Pour strawberry mixture into pie shell. Chill about 4 hours. Garnish with cream. Serves 8.
Bring water and margarine to boil; heat until margarine is melted. Add salt, then dump in flour all at once. Over medium heat, stir constantly as mixture cooks. It will be done when the mass forms around the spoon (about 1 minute). Remove to mixing bowl. With beater at medium speed, beat in eggs, one at a time. Drop by spoonfuls onto greased cookie sheet. Bake at 400° for 10 minutes. Reduce heat to 350° and bake for 15 minutes longer. Turn off oven. Prick each puff with cake wire and leave in oven, heat off, for 30 minutes. Cool thoroughly before filling. Makes 2 1/2 to 3 dozen.
Mix all the ingredients together in a bowl. Knead a little, then refrigerate until chilled. Place portions on wax paper. Roll or shape into objects desired.
Brown ground beef with onion and pepper. Add rest of ingredients. Let simmer until hot all the way through. Optional: Can bake in oven at 350°.
Cream cheese and butter until very light in color. Sift dry ingredients together and add to cheese-butter mixture. Mix well. Put through a cookie/pastry press, making each piece about 5/8-inch wide in long strips. Bake at 350° for 10 to 12 minutes. Cool on racks and then break into about 50 (2-inch) pieces. Store in airtight container.
Sift flour and spices together. Cream sugar and oil. Add eggs, one at a time, to sugar-oil mixture. Add vanilla. Alternately, add sifted dry ingredients and juice of cherries. Fold in cherries, apples and nuts. Bake in tube pan at 325° for 1 to 1 1/2 hours.
Bake walnuts in oven at 325° for about 10 minutes or until light brown. Take out and cool. Beat egg whites with sugar. Beat very well. Mix the nuts into the egg whites.
Wash and dry chicken. Put in shallow baking dish, skin up. Simmer remaining ingredients for 5 minutes. Pour over chicken. Bake 1 hour at 350°.
Slice peppers and onions, then saute them in a large skillet with a little oil. Transfer when tender to a large pot. Add one can of tomato sauce and the spices listed. Let simmer after mixing well. Cook the sausages and drain the fat. Place whole sausages in the sauce and cover them well with the sauce. Taste sauce and spice accordingly. Serve on sub rolls.
Preheat oven to 350°. Grease shallow pan. Cut eggplant 1/4-inch thick. Heat the oil in pan; put a layer of eggplant slices in skillet and saute 3 to 4 minutes on each side, turning once, until golden brown and drain on paper towels. Place layers of eggplant and cheese alternately in casserole dish with layer of cheese on top. Blend egg, canned tomatoes, onion, tomato paste and water until smooth. Season with salt and pepper; pour over eggplant and cheese. End with tomato slices on top. Bake, uncovered, for 25 minutes. Serve with French bread and salad.
Combine brown sugar, flour and sugar. Add the eggs, butter (do not use oleo), milk and vanilla. Pour into unbaked pie shell. Spread the pecans on top. Use more than one cup, if desired. Bake at 325° for 50 minutes or until lightly set. It will set more as it cools. This pie is really different.
Cream butter and sugar; add eggs, raisins, flour and soda and salt, sifted together. Drop by teaspoon on greased cookie sheet. Bake at 350° for 12 to 15 minutes.
Arrange chicken in a greased 12 x 8-inch baking dish. Top with cheese. Combine soup and milk, stirring well. Pour over chicken. Next, layer dressing and drizzle butter over top. Cover; bake at 350° for 50 minutes.
In a large pot, brown meat and onion; drain. Add salt and pepper to taste. Stir in remaining ingredients; bring to a boil. Reduce heat, cover and simmer for 15 minutes, until noodles are done.
Slice onions paper thin. Fill large pot to the top with onions. Add 1/4 cup of butter and simmer on low until onions are translucent. Mix in 1 teaspoon of dry mustard, salt and pepper. Add equal amounts of beef and chicken stock and 1/4 cup of sherry. Cook on low (without boiling) for 6 to 8 hours a day, for two days. Add sherry to replace fluid as it evaporates. Cut French bread into thin slices and place on a baking sheet. Bake in oven on low temperature for 3 to 4 hours, until hard. Grate Gruyere cheese on bread and continue baking for 1 hour.
In a skillet in 1 tablespoon hot margarine, cook chicken for 10 minutes or until browned. Remove. In an additional 1 tablespoon hot margarine, cook celery until tender. Stir often. Add soup, milk, mustard and parsley. Heat to boiling; return chicken to skillet. Cover; cook over low heat for 5 minutes, or until chicken is no longer pink. Stir often. Serve with noodles or rice; garnish with parsley, if desired. Serves 4.
Make cake according to package directions and bake in spring-form pan. Mix pudding, milk and cream cheese. Beat well and put on cooled cake. Spread pineapple on top of pudding and then whipped topping. Sprinkle with nutmeats.
Cream butter and cream cheese together until well blended. Add sugar and cream well. Add egg and flour alternately, mixing well after each addition. Add vanilla. Bake at 325° for 1 1/2 hours in greased and floured tube pan.
Place pineapple in baking dish. Mix flour and sugar and place on top of pineapple. Sprinkle cheese on top of this. Crumble Ritz crackers and place on top. Drizzle butter on this. Bake at 325° for 20 minutes.
Make graham cracker crust with 1 stick of margarine (melted) and graham cracker crumbs. Line a 13 x 9-inch (3-quart) casserole.
Put popped corn into sprayed (Pam) large brown bag. Mix brown sugar, butter, syrup and salt in a 2-quart batter bowl. Microwave, uncovered, on High for 2 1/4 minutes. Stir. Microwave to boiling (takes about 1 minute) and boil for 3 minutes. Stir in soda and vanilla. Pour syrup over popped corn in bag. Mix and shake well to coat corn with caramel. Microwave on High for 2 to 3 minutes, shaking bag well after each minute. Cool. Stir occasionally. Leave corn in bag to cool. Squeeze bag occasionally as caramel cools to separate kernels.
Combine first 3 ingredients with mixer and press firmly in bottom of 13 x 9-inch pan. Bake at 350° until lightly brown. Cool completely.
Mix Crisco, sugar, all-bran and salt. Add 1 cup boiling water to mixture. Let stand until lukewarm. Add 2 well beaten eggs. Put dry yeast in 1 cup lukewarm water. Add to mixture. Add 5 cups plain flour; gradually knead. Shape into rolls. Place in greased pan and let rise until double in bulk, about 1 1/2 hours. Bake at 425° for 10 to 15 minutes. This can be kept in refrigerator and used as needed. Freezes real well. Makes about 3 dozen rolls.
Combine ingredients and drop by teaspoon into boiling salted water. Cook 20 minutes. Drain and add butter.
Preheat oven to 375°. Grease and flour 13 x 9 x 2-inch pan. Sift flour with baking soda, spices and salt. Set aside. In large bowl of electric mixer at high speed, beat butter, sugar and eggs until smooth. About 5 minutes on low speed, beat in molasses and water. Add flour mixture, beating just until smooth. Bake 35 to 40 minutes. Serve with whipped cream. Makes 12 servings.
Beat eggs until light and fluffy. Add and blend in flour, sugar, salt, cinnamon and cloves. Then add the sour cream and raisins and blend. Pour into pastry shell and bake until knife inserted 1-inch from side comes out clean, about 50 to 60 minutes at 350°.
Peel and cut up avocado. Blend in blender with cream cheese, sour cream and season to taste. Put in 9 x 13-inch Pyrex pan. Layer on top: cut up lettuce, chopped tomatoes, sprinkle with Cheddar cheese, then ripe olives. Chill until serving. Serve with Doritos.
Place asparagus in shallow dish with water. Cover tightly with plastic wrap. Cook on High 8 minutes or until tender; drain.
Wrap potato in paper towel. Microwave on High 5 minutes. Open and stuff with cheese. Press sides together to melt cheese. Top with broccoli and sour cream. Serves 1.
Cream sugars and shortening. Add eggs, then rest of ingredients. Make into 2 rolls. Let set in refrigerator overnight. Bake at 350° for 8 to 10 minutes.
Cut biscuits into quarters; shake into mixture of sugar and cinnamon. Place in Bundt pan evenly.
Cook and cut chicken breasts in bite-size pieces. Layer cooked asparagus and chicken in casserole. Saute onion and mushrooms in margarine. Add other ingredients. Cook until cheese is bubbly. Pour over chicken and asparagus in casserole. Sprinkle with almonds. Bake at 350° for 45 minutes. Serve over rice.
Soften ice cream; blend all ingredients together. Put in pie shell. Decorate if desired with extra crumbs. Freeze or refrigerate until set.
Mix shortening, butter and sugar until light and fluffy. Add eggs and beat well. Combine flour, cream of tartar, soda and salt; add to creamed mixture and mix well. Roll into balls the size of small walnuts. Dip top in colored sugar. Place on ungreased cookie sheet and bake at 400° about 8 to 10 minutes. Yields about 5 dozen cookies.
Bring Karo and sugar to a boil. Remove from heat and add peanut butter, mixing until smooth. Add cornflakes (or cereal of your choice). Drop by spoonfuls on waxed paper. If desired, dip in melted chocolate.
Mix cornmeal, flour and salt together; set aside. Wash and slice okra; dredge in meal and flour mixture. Fry in skillet until done.
Stir until it thickens and pour into an 8-inch pie crust. Let chill for 3 hours and serve. May serve with whipped cream.
Preheat oven to 375°. Grease and flour 8-inch square pan. Combine flour, baking soda, salt, cinnamon, ginger, cloves, mustard and pepper. Set aside.
Combine hot water and Jell-O; add all remaining ingredients, except sour cream. Pour half in dish and congeal. Spread sour cream and add remaining mixture; congeal.
Saute beef, green pepper and onion in a skillet until meat is done. Drain well on paper towels. Return to skillet. Add tomato sauce and seasonings. Combine 1/2 cup cheese, sour cream and egg; mix well and stir into meat mixture. Spoon into an 8-inch baking dish. Split biscuits and place on top of meat mixture. Bake at 375° for 20 to 25 minutes. Sprinkle pie with remaining cheese during the last 10 minutes of baking. Serves 4 to 5.
Place sliced peaches in baking dish. Cut bread into cubes and cover the peaches with bread cubes. Mix butter, sugar, flour and egg. Pour mixture over bread cubes. Bake at 350° for 30 minutes or until brown. (This recipe can be used for any kind of fruit cobbler.)
Melt margarine. Add 1/3 cup sugar and pretzels (don't add fine crumb and salt mixture that you get after rolling, just pieces); mix well. Put in oblong baking dish and bake at 300° for 5 minutes or in microwave.
Put vegetables in large bowl. Combine remaining ingredients. Pour over vegetables and mix gently. Chill several hours or overnight. Serve on Boston lettuce. Makes 6 to 8 servings.
In slow cooking pot, combine chicken with onions, carrot, garlic, oregano, basil, salt, pepper and tomatoes. Cover and cook on low 4 to 5 hours. Turn control to high. Add shrimp and rice. Cover and cook on high for 30 to 40 minutes or until shrimp is done.
Mix batter well. Pour into a greased muffin pan. Bake at 350° until brown. Serves 12.
Place chicken, onion, butter and lemon juice in crock-pot and cover. Cook on low heat for several hours or until tender. Strain liquid. Combine with mushroom soup. Pour over chicken. Heat in pot and serve.
Cook carrots until tender; drain and cool. Mix carrots, onion and bell pepper. Mix other ingredients and pour over carrot mixture. Refrigerate overnight.
Dissolve strawberry jello in the 1 1/2 cups boiling water. Add frozen strawberries and stir until thawed. Pour into a 5 to 6-cup mold and put in refrigerator to gel. When the mixture is gelled, dissolved lime jello in 1 cup boiling water. Add pineapple juice and cool. Blend in softened cream cheese and crushed pineapple. Chill until slightly thickened. Fold in Cool Whip. Pour this lime mixture over gelled strawberry mixture in mold. Chill until firm.
Cut steak into serving size pieces. Heat oil in heavy skillet. Salt and pepper pieces of steak and coat in cornstarch. Brown in hot oil. Leave in skillet, add 1/2 cup water, onion and tomato sauce. Cook on medium heat 20 to 30 minutes. Add extra water, if needed.
Cream butter and sugar; add eggs, one at a time. Mix well. Stir in crushed bananas and nuts. Sift flour, soda and salt. Add to other ingredients. Pour into 2 small oiled loaf tins. Bake at 350° for 45 minutes.
Prepare strawberries ahead by pouring 1 cup of sugar over the strawberries and let stand, stirring occasionally until sugar is dissolved.	Blend in blender until smooth when ready to use.
Mix flour, baking powder and salt; set aside. Mix Crisco, sugar, beaten egg, vanilla and milk; add dry ingredients to mixture, then add cut up and floured gumdrops and nuts. Bake at 400° for 8 to 10 minutes. Do not overcook.
Sift together flour, salt, soda and cinnamon and set aside. Combine in bowl sugar, butter and eggs and beat until creamy. Gradually add flour mixture, alternating with milk. Stir in oats, butterscotch chips, raisins and nuts. Drop by tablespoonfuls onto greased cookie sheet. Bake at 350° for 12 to 14 minutes. Makes 4 dozen.
In a large bowl, combine first 4 ingredients. Beat with electric mixer for 3 minutes or until smooth. Spoon into crust. Let chill until set.
Make dough as directed. Spread thick into pizza pans or small cookie sheets. Place in 350° oven for 10 minutes. Take out. Put pizza sauce on. Then sprinkle rest of ingredients. Bake another 15 minutes or until real hot and crust is brown.
Prepare Stove Top stuffing for 8 servings and place in bottom of 9 x 13-inch pan. Combine cubed chicken, soup and milk and pour over the stuffing. Bake 45 minutes to 1 hour at 350°. Serves 6 to 8 people.
In a large bowl, mix together yeast, water, sugar and salt. Stir in flour. Knead on floured table until dough is smooth. Shape into animal or other desired shapes. Brush with beaten egg. Sprinkle with coarse salt. Bake in a 400° oven for about 15 minutes or until golden brown.
Drain all four cans and pimento in a colander. While they drain, slice celery. Place the sugar and vinegar in a large bowl; stir thoroughly. Add drained ingredients and celery; stir again.
Peel and cut up all fruit into small bite size pieces. Sprinkle sugar, a little at a time, as you put your fruit pieces in large bowl (to keep fruit from turning brown). When all fruit has been cut up, add frozen strawberries, Tropicana juice and Port wine. Mix well. Chill for 2 to 3 hours. Best when served the next day.
Beat eggs, sugar and salt until lemon colored. Add butter and flour; blend well. Fold in one cup coconut. Pour into unbaked pie shell. Put remaining coconut on top. Bake at 350°.
Boil syrup until sugar is dissolved, then pour over popcorn. Mix well; press firmly into balls.
In a bowl, whisk together the wine, tomato sauce, chervil, lemon juice, mustard, oregano, salt and pepper. Heat the oil in a skillet. Cook the minced garlic over medium heat for 1 minute. Add the tomato sauce mixture and bring to a boil, then lower the heat and simmer for 10 minutes, stirring occasionally. Remove from heat and set aside to cool for 5 minutes. Stir in chopped parsley. Place shrimp in a single layer in a nonmetal baking dish. Pour the sauce over the shrimp and marinate, covered, for 3 hours at room temperature or overnight in refrigerator. Preheat broiler. Broil shrimp about 6 inches from the heat for 10 minutes or until cooked through. Turn once.