HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°. Peel and slice each potato into 1/4-inch thick ovals, then slice each oval lengthwise into wedges. In a gallon size plastic bag or large bowl, combine potatoes, egg whites and cinnamon. Pour potatoes onto well-greased baking sheet and spread out in a single layer, leaving a small space between. Place on bottom rack of oven. Bake for 40 to 45 minutes, until the wedges are crispy. Turn once. Serve at once. Makes 4 servings.
Combine 1 cup meal, milk, eggs, salt, soda, oil and corn in bowl; mix and set aside. Saute ground beef until lightly browned. Drain and set aside. Sprinkle remaining meal in a greased 10 1/2-inch skillet. Pour half of meal batter into skillet. Sprinkle evenly with beef. Top with onions and cheese. Add peppers on top. Pour remaining batter over top. Bake at 350° for 50 minutes or until brown.
Combine peanut butter and chocolate chips in top of double boiler. Cook over hot water until chocolate melts. Stir until well blended. Add peanuts and stir until peanuts are coated. Drop by teaspoonfuls onto wax paper. Chill. Yields about 2 dozen clusters.
Have butcher cut pockets for stuffing in 6 double loin pork chops. Take a sharp knife and deepen and widen these pockets yourself, being careful not to cut through the top or bottom of the chop. Season inside and out with salt and freshly ground black pepper and stuff to capacity with the following dressing.
Saute onion in butter. Add potatoes, carrot, seasonings, milk and water. Simmer for about 15 minutes. Add fish; simmer about 15 minutes more. Stir in corn with liquid (Niblets are okay). Warm through. Serve with a sprinkle of parsley.
Brown meat and onions, then add all ingredients except beans. Cook 2 to 2 1/2 hours, then add beans and cook 15 minutes more.
Combine water and sugar to spices in saucepan. Stir over heat until sugar dissolves. Cool. Add cider with lemon juice. Chill. Add club soda. Pour over blocks of ice in small punch bowl. Garnish with lemon slices. Yields 20 punch cup servings.
Cut sausage into bite size pieces. Place in crock-pot with remaining ingredients and simmer on low for 6 hours.
Line pie shell with cream cheese. Boil sugar, water and cornstarch. Add jello; cool. Fold in strawberries. Put in pie shell. Top with whipped cream.
In skillet, brown beef. Drain. Place in a greased 2-quart casserole. Top with potatoes, carrots, peas, celery, onion and rice.
Cream (butter) shortening and sugar; beat in the egg. Add milk in which soda has been dissolved, vanilla, flour and salt. Chill. Roll to 1/8 of an inch thickness. Dip cutter in flour before cutting out cookies.
Mix the first 4 ingredients together. Melt together the unsweetened chocolate and 1 tablespoon of butter in double boiler and add to first mixture. Mix and blend well. Mix the milk and vanilla. Combine and add to the first mixture. Mix well. Pour into an 8 x 8-inch greased pan.
Toss chicken, celery, grapes, lemon juice and seasonings together. Stir in mayonnaise. Chill for 2 hours. Cut slices across whole cantaloupe. Remove seeds and peel slices. Place each slice on lettuce leaf on salad plate. Fill hole in center with chicken salad. Garnish with almonds.
Mix and cool the boiling water and lemon jello. Mix in another bowl the cake mix, oil, lemon extract and eggs. Combine both mixtures. Beat well. Bake at 350° for 35 minutes.
Beat eggs. Mix in sugar, lemon, evaporated milk and salt. Pour in homogenized milk to fill line and freeze.
Mix all together and store in tightly covered jar. To make, use 2 teaspoons per cup of boiling water. Drink hot or iced.
Melt chocolate and cool (microwave or double boiler). Sift together dry ingredients. Stir softened butter. Add dry ingredients, milk and vanilla. Mix to dampen flour. Beat 2 minutes at medium speed by mixer or 300 vigorous strokes by hand. Add eggs, yolk and chocolate. Beat 1 minute. Pour into greased and floured pan. Bake at 350° about 65 minutes. Cool and glaze.
Beat eggs, oil, sugar, zucchini and vanilla all together. Add flour and cinnamon. Add nuts; stir well. Bake for 1 hour at 350° in a greased pan or ungreased nonstick pan.
Be sure to blend cottage cheese in blender until creamy. Pour creamy cottage cheese into another bowl. Add vanilla supplement and hand blend. Drain tuna well and add to creamy mixture. If you like your tuna spicy, you may add chopped onion and celery or other items that are "legal" on the program. Chill. Can be used for a couple of days.
Cook rice in shortening until brown. Add onion, pepper, celery, tomato and sugar. Heat until boiling. Reduce heat, cover and simmer 25 minutes or until rice is tender. Stir in meat and cook slowly, stirring occasionally, about 5 minutes or until heated. Serves 6.
Halve green peppers lengthwise. Remove seeds and wash. Drop in boiling salt water for 10 minutes. Drain and put in baking pan. Brown ground beef and onion. Drain grease. Add tomato sauce, garlic powder, oregano, salt and pepper. Cook over low heat for 10 minutes. Spoon into pepper halves and top each half with cheese. Cover and bake at 325° for 35 minutes.
Arrange potatoes in a 9-inch plate, overlapping slices. Loosely cover and microwave on High 4 to 5 minutes until tender. Spread salsa over potatoes. Place green pepper and chili peppers on top of salsa. Top with cheese and microwave on High 1 to 2 minutes until cheese is melted. Let stand 5 minutes and serve.
Mix ingredients together until well blended. Bake 45 minutes at 350° or until done in 9 x 13-inch pan.
Cook squash on medium heat until you can put a fork in them. Lift out of water and cut in half lengthwise. Scrape out each half with spoon and reserve in a large bowl to be mixed with more ingredients. Place squash hulls in shallow baking dish.
Melt butter. Drain fruit. Mix Bisquick, sugar and cinnamon together. Take juice from fruit to mix dry ingredients. Pour butter into 2-quart casserole. Pour fruit in with butter. Pour mix over fruit and butter (do not stir). Bake at 350° for 30 to 40 minutes or until golden brown.
Combine dry ingredients. Cut in shortening. Combine egg, vinegar and water. Add to flour mixture until ball forms. Divide in half. (May freeze.) Press into pizza pan. Prick with fork. Bake at 400° for 10 minutes.
In a large bowl, combine flour, sugar, salt, soda, baking powder and optional caraway seed and raisins. Mix well. In a medium bowl, beat eggs. Add buttermilk and butter. Combine well. Pour egg mixture into dry ingredients, stirring with wooden spoon just until dry ingredients are moistened. Turn out dough onto lightly floured board. Knead lightly until smooth, about 1 minute. Shape dough into a ball. Place on cookie sheet. With hands, flatten into a 7-inch circle. With a sharp knife, cutting 1/4-inch deep, mark top into quarters. Bake 35 to 45 minutes or until top is golden brown and loaf sounds hollow when rapped with knuckle. Remove loaf to wire rack. Brush top with butter and cool completely.
Heat oil. Add onion, garlic and peppers. Cook, stirring until soft (5 minutes). Add soup, enchilada sauce, chicken, chili powder and cumin. Bring to a simmer. Cook about 10 minutes, stirring often. Season with salt and pepper to taste.
Cook sugar and water slowly for 10 minutes. Add grated rind to syrup and continue cooking for several minutes. Strain. Add syrup to fruit juices. Cool. Pour into tray and allow to freeze firm. Remove mixture to ice cold mixing bowl. Beat with rotary eggbeater until light. Add coffee cream and fold in between egg whites to which a pinch of salt has been added. Pour into tray and freeze. Makes 8 servings.
Cream shortening and sugar; beat in egg. Combine applesauce and soda; beat in. Combine rest of dry ingredients and add. Stir in molasses, vanilla, raisins and pecans.
Cream cheese until softened. Add 1/2 cup of the milk, a little at a time, blending until mixture is very smooth. Add remaining 1 1/2 cups milk and pudding. Beat with mixer just until well mixed. Pour into crust. Chill until set. Drain cherries, reserving syrup. Add sugar and cornstarch to syrup. Stir until smooth. Cook until thickened. Add cherries. Cool slightly. Spoon over cream filling. Chill.
Boil the can of crushed pineapple (juice and all) with 1/3 cup sugar until sugar is well dissolved. Mix lemon jello with 1 cup water. Add pineapple mixture; let stand in refrigerator until mixture is almost jelled. Add Cheddar cheese, Cool Whip and chopped pecans. Stir until well blended. Let jell overnight before serving.
Slice cookie dough; cut slices into quarters. Place each portion in miniature muffin cup. Bake, using package directions. Place 1 miniature peanut butter cup in each cookie. Cool in muffin cups. Yields 3 dozen.
Cook the onions slowly in the olive oil for about 5 minutes. Do not brown. Stir in the tomatoes and garlic and cook for 5 to 10 minutes. Add the water, herbs, seasoning and clam juice to the kettle with onions. Bring to boil and cook at a very slow boil for 30 minutes. You can prepare this far and refrigerate.
Preheat oven to 400°. Melt 1 tablespoon margarine in a round cake pan, be sure it covers the bottom. Mix together tomato sauce, oil, basil, oregano, garlic and onion. Separate 1 can biscuits, cut each into 4 pieces. Toss pieces into sauce and place in buttered pan. Pour any remaining sauce over and cover top with 1/2 cup shredded Mozzarella cheese. Bake at 400° for 20 minutes.
Preheat oven to 350°. Grease a 9 x 13 Pyrex dish. Drain all fruit well and place in Pyrex dish. Sprinkle 1/2 cup light brown sugar on fruit and scatter small chunks of butter over fruit. Sprinkle cinnamon and/or nutmeg. Heat 25 minutes in 350° oven. Serves 12. (Great side dish for ham or turkey.)
Mix flour, sugar, soda and salt. Add oil, pineapple juice and eggs. Stir in coconut, zucchini and nuts. Place in greased pan. Bake at 350° for one hour. Cool. Frost with cream cheese frosting as desired.
Preheat oven to 375°. Brush a large baking dish with olive oil. Remove stems from mushrooms. Clean caps. Season with salt and pepper. Separate crab into 1/2-inch morsels, discarding any cartilage. Cut Brie into 1/2-inch pieces. Fill each mushroom cap halfway with crab; top with a piece of Brie. Place on greased baking dish. Bake for 10 minutes until cheese is bubbly. Serve hot. Yields 10 to 12.
Cook shortening, flour, chili powder and salt together. Then add enough water to make it as thick as beef gravy; cook slowly and well. Add 1 can tomato sauce and some red peppers. Simmer together for about 10 minutes. Add hot sauce to the other sauce and cook tortillas in this for about 3 to 5 minutes.
Heat oven to 450°. In 9-inch pie pan, combine Parmesan cheese and Italian seasonings. Divide dough into 8 sections; divide each section into 4 pieces. (There should be 32 pieces of dough.) Roll each piece into 4-inch ropes. Dip each rope in butter and roll in Parmesan mixture.	Twist rope 3 times. Place on greased cookie sheets. Bake for 7 to 9 minutes or until golden brown.
Boil blackberries, sugar and water; reduce heat to medium. After mixing biscuit dough, drop by spoonfuls into boiling mixture. Cook until dough is done, approximate time 10 minutes.
Thaw and drain spinach. Combine ingredients. If you like, you may add chopped water chestnuts, drained. Mix well. Nabisco bacon thins really set this off.
Mix green beans, mushrooms and cream of mushroom soup into baking dish. Top with French fried onion rings. Bake about 20 minutes at 375° or until they are heated through.
Mix together. Line 3 large or 6 small pans with foil. Pack pans full. Bake at 225° for 2 1/2 hours. Store in refrigerator.
Melt caramels and milk until smooth. Blend together dry ingredients. Pour the caramel mixture over this. Make into balls with moistened hands as they are a little sticky.
Place strawberries and orange juice in blender. Cover and blend on a medium speed until just blended. Add 2 scoops of vanilla ice cream and blend on a low speed a few seconds. Pour into glasses.
Dissolve yeast in warm water, set aside. Beat the eggs, sugar, salt, milk and margarine while still warm. Slowly add the yeast and flour. Mix well and chill overnight. Divide dough into 4 equal portions. Roll each into a circle about 1/4-inch thick. Using a pizza cutter, cut each circle into 12 wedges. Roll each wedge, starting at the large end. Place on a greased pan and let rise 2 or 2 1/2 hours until double. Bake at 325° for 15 or 20 minutes.
Heat beef broth, if using a bouillon cube add 10 1/2-ounces water, beets with liquid, cabbage, sugar, and onion to boiling. Reduce heat; simmer gently five minutes. Stir in lemon juice. Chill thoroughly. Top each serving with a spoon of sour cream. Serve with Ritz crackers. This borscht can also be served hot.
Cream well butter and sugar. Add beaten eggs. Sift flour, spices and salt. Mix flour mixture alternately with applesauce to the egg mixture, beginning and ending with flour. Put soda in a measuring cup. Pour 1/2 cup hot water over it and add to the batter. Stir well. Add raisins, dates and pecans. Bake at 300° for 2 hours.
Pour dressing over the first 4 ingredients that have been layered. Put in refrigerator overnight or for 12 hours.
Preheat oven to 450°. Cut steak crosswise in half. Chop bread into small pieces. On waxed paper mix bread, parsley, salt and pepper. In a 13 x 9-inch baking dish arrange steaks; press bread crumb mixture on top. Bake, uncovered, 8 to 10 minutes until fish flakes easily with fork.
Melt butter. Add Worcestershire sauce and garlic salt. Heat pecans in 250° oven in shallow pan; pour heated pecans in large bowl. Drizzle mixture over nuts; stir well. Return to oven; toast 1 hour at 250°. Rice and Corn Chex may be substituted for some pecans.
Cook pudding according to package directions, using milk and pineapple juice as cooking liquids. Cool. Save 1 tablespoon of raisins for garnish. Stir remaining raisins and 3/4 carton Cool Whip into pudding. Measure and drain 1/2 cup pineapple for garnish.
Simmer 5 minutes. This gives a "lift" to ordinary hamburger when using it as an entree. Serve sauce on top of hamburger steak.
Combine powdered sugar, Crisco, hot water and flavoring. Beat on highest speed of mixer until well blended and of spreading consistency.
Brown ground beef, onion and garlic in oil. Drain well. Add sauce. Simmer 15 minutes. Season with salt and pepper. Cook lasagna as directed on package. Layer in oblong baking dish the sauce, lasagna, cheese, eggs and Parmesan cheese. Repeat layers. Top with sauce and cheese. Bake at 375° for 20 minutes.
Brown hamburger and onions together in large skillet. Spread noodles over the meat. Spread cottage cheese on noodles. Mix tomato juice, oregano, basil, salt and garlic salt together; pour over cottage cheese. Do not stir. Put lid on and cook on low heat until noodles are done, about 30 minutes. Sprinkle Mozzarella cheese on and melt.
Slice loaf of French bread and put mixture between slices and wrap loaf in foil. Place in a warm oven for about 20 minutes. Or spread mixture on barbecue or loaf bread and toast under broiler. Great with steaks, spaghetti or any meats.
Mix all together and sprinkle with paprika. Bake at 325° for 1 1/2 hours.
Mix ingredients, except oleo and potatoes. Mix and mix and mix. Add hash browns. Mix. Cut up oleo in small chunks. Press into mixture. Bake 1 hour at 350°.
Put giblets in little cooking oil and fry for a little time. In another pan, make a little roux with flour, then put all together and boil a long time with green onions. When cooked tender, put cooked rice in and stir good. Season to taste, and it's ready to serve.
Mix butter, water, brown sugar and nuts. Dip rolls of refrigerator dough into mixture and place in around glass pan. Push center aside and insert a glass or muffin pan or custard cup. Microwave on High for 2 1/2 to 3 minutes. Let stand 2 to 3 minutes. Turn upside-down onto plate.
Beat eggs and add sugar; cream together. Add Wesson oil and vanilla. Sift flour, soda and salt and add to mixture, blending thoroughly. Add grated apples and chopped pecans. Bake 1 hour in 350° oven.
Mix first 4 ingredients in a boiler and bring to a rolling boil. Boil for 1 1/2 minutes. Turn off heat and add remaining ingredients. Stir well and spoon onto wax paper. Let totally cool.
Place chicken in baking dish. In saucepan, combine cranberry sauce, brown sugar, vinegar and defatted chicken broth. Mix cornstarch with water until smooth and add to sauce mixture. Cook sauce until thickened. Add pineapple chunks to sauce and pour over chicken. Cover and bake at 350° for 40 minutes. Uncover. Add green pepper strips and baste with sauce. Bake, uncovered, for 5 to 10 minutes. Serve over rice. Serves 4.
Mix ingredients together. Grease and flour 3 loaf pans. Bake at 300° for 1 1/2 hours.
Cut ice cream into 1/2-inch slices and arrange on bottom and sides of a lightly greased 9-inch pie pan. Let ice cream soften slightly; then smooth slices together with a spoon, forming a pie shell. Freeze 2 1/2 hours or until firm. Combine 1 egg and 2 egg yolks in a small, heavy saucepan. Beat well. Stir in sugar, salt and lemon juice. Cook over low heat, stirring constantly, until thickened. Set aside to cool. Fold mixture into whipped cream. Beat 2 egg whites until stiff; fold into lemon mixture. Spoon filling into ice cream shell. Freeze until firm (about 5 hours). Let stand at room temperature 5 minutes before slicing. Garnish with grated lemon rind and mint leaves, if desired. Yields 1 (9-inch) pie.
Sprinkle undissolved jello over the cottage cheese. Fold in Cool Whip. Garnish with fruit comparable to the flavor of jello you use. (Example, strawberries on strawberry jello.) Refrigerate 4 to 6 hours and serve in a large bowl.
Melt butter and brown onion. Mix potatoes, soup, sour cream, butter, onions, salt and pepper. Put in 9 x 13-inch baking dish. Put grated cheese on top. Bake in oven at 350° for 1 hour.
Heat water, butter and salt to rolling boil. Reduce heat; stir in flour, mixing vigorously, until mixture leaves sides of pan in ball. Remove from heat. Place flour mixture in mixing bowl. Add eggs, one at a time, beating about 30 seconds after each one.
Marinate steak in Italian dressing overnight in refrigerator (or longer). Bake in 325° oven, basting with Italian dressing until done to your taste. Serve with baked potato green salad and corn-on-the-cob and rolls.
Boil cabbage until done. Drain and put in a 2-quart casserole dish. Pour can of celery soup (diluted with milk) over cabbage. Sprinkle with salt and pepper. Spread cheese and margarine over cabbage mixture. Mash crackers and put on top of all. Bake at 350° until cheese has melted.
Preheat oven to 350°. Combine sugar, coconut, pecans, graham cracker crumbs and egg whites in a large bowl and mix well (do not beat). Turn into pie shell. Bake until filling is set, about 35 minutes. (Do not overbake!) Garnish as desired.
Mix frozen lemonade and milk. Stir and mix Cool Whip into it. Stir real good. Put into graham cracker crusts and refrigerate. Makes 2 pies.
Pour boiling water over raisins, add butter, sugar and egg to water and raisins. Mix. Add flour, soda and salt. Blend all ingredients. Add chopped nuts and mix. Grease and flour three No. 2 tin pans. Spoon batter into pans filling each 1/2 full. Bake in preheated oven at 250° until dark brown. Insert knife into middle, when it comes out clean, bread is done. Approximately 30 minutes.
Simmer tea, cinnamon and cloves in 1 quart water. Dissolve jello in 2 cups hot water, then add 3 quarts cold water to make 3/4 gallon. Add sugar, pineapple juice and lemon juice. Remove cinnamon sticks, cloves and tea bags and add to juices. Mix all ingredients and serve hot or cold.
Mix well. Add salt and pepper. Stir in 1/2 cup of Minute rice or 1 cup cooked rice. Pour into casserole and bake at 350° for 15 minutes. Cover with chow mein noodles and bake 30 minutes more.
Beat margarine until fluffy. Add eggs and sugar; beat well after addition. Add 1/3 of flour to mixture; mix well. Add 1/2 cup of buttermilk and mix well. Add 1/2 of remaining flour, remaining buttermilk and remainder of flour, mixing well after each addition. Chill dough in refrigerator. Drop by heaping teaspoonfuls onto greased cookie sheet, 2 to 3-inches apart. Sprinkle cookies with sugar and top with 2 raisins. Bake at 375° for 10 to 12 minutes. I like to start them on low level about 5 to 6 minutes, and then move them to higher level for rest of baking time.
Wash and wipe mushrooms with paper towel and place in a glass bowl. Combine olive oil, garlic and parsley and pour over mushrooms. Marinate in the refrigerator for 48 hours (in the same bowl), stirring occasionally. Add salt when marinated. Put in a covered jar. The mushrooms will keep for about 2 weeks.
Heat butter and cream in saucepan until butter melts. Stir in cheese, salt and pepper. Pour over 12 ounces cooked fettuccine.
Preheat oven to 350°. In a medium bowl, beat egg yolks. Stir in sweetened condensed milk, lemon juice and food coloring (optional). Pour into crust. Bake 8 minutes. Cool. Chill thoroughly. Top with whipped topping. Refrigerate leftovers. Makes 1 pie.
Cook sugar, corn syrup and water to the soft ball stage. Add raw peanuts; stir all the time until the peanuts pop and mixture is golden brown. Remove from heat; stir in salt, soda and paraffin and quickly pour thin on buttered cookie sheet. Break into squares just before candy is cold.
Prepare first box of jello and pour into an 11 1/2 x 7 1/4 x 1 3/4-inch dish. Refrigerate until firm. Beat cottage cheese in blender until smooth and creamy. Drain pineapple. Soften unflavored gelatin in 1/4 cup pineapple juice. Heat remaining juice and mix into softened gelatin. Combine juice-gelatin mixture with cottage cheese. Add Equal, vanilla and crushed pineapple. Mix thoroughly and pour on top of set jello. Refrigerate until set. Prepare second box of jello and pour over cottage cheese layer. Refrigerate until set. Yield: 9 servings. Exchanges: 1 serving = 1 fruit, 1 lean meat and 115 calories.
Boil water, sugar and jello together for 5 minutes. Puree thawed strawberries in the blender. Add strawberries, pineapple juice and Sprite to cooled jello mixture.
Mix 1 stick margarine and graham cracker crumbs together, press in bottom of pan. Beat sugar, eggs and 1 stick of margarine until fluffy. Pour over crust. Slice bananas on top. Add pineapple and cover with Cool Whip. Sprinkle on nuts and cherries. Refrigerate until served.
Early in the day, set out eggs, margarine and cream cheese to reach room temperature. When ready to cook cake, combine margarine, cream cheese and sugar in large mixing bowl. Cream well. Add vanilla. Add eggs, one at a time, mixing after each addition. Add cake flour. Cook in tube or Bundt pan that has been sprayed with Baker's Joy. Cook for 1 hour and 10 minutes at 300° or until done.
Mix well in a bowl and refrigerate. Take out once a day for 3 days. Mix well on fourth day. Form rolls (we make 6 rolls about the size of a Ritz cracker). Place on top rack of the oven and bake for 8 hours at 150°. I double recipe.
Dissolve marshmallows, lemon jello and cream cheese. Take off stove and add pineapple, nuts and cherries. Cool and stir in whipping cream and chill. Pour on strawberry jello after making by package directions.
Reserve juice from peaches and pineapple. Using reserved juice, add 1 small box instant pudding and 3 tablespoons of powdered orange juice, such as Tang.
Combine all ingredients except vanilla in a heavy saucepan. Place over low heat and allow to come to a rolling boil. Boil exactly 1 minute. Cool mixture to room temperature before beating. Add vanilla and beat until smooth and the right consistency to spread on cake.
Dissolve jello and sugar in 1 1/2 cups boiling water. Cool. Grind cranberries and oranges in food processor. Add along with nuts to cooled jello mixture and chill in covered container until firm.
Cream first three ingredients. Stir in egg and molasses and beat well. Stir together dry ingredients and mix into molasses mixture.