HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash potatoes; cut in 1/8 pieces. Brush with butter; add salt, pepper and seasoned salt to taste. Bake in preheated 400° oven until golden brown, about 30 minutes.
Simmer rice in 1 cup water until absorbed (stir often). Add 1 quart milk. Cook until thick. Add 1 quart milk, sugar and raisins. Cook until thick. Add another 2 cups milk; cook 10 minutes. Mix in vanilla and sprinkle with cinnamon.
Mix all ingredients and bake in 9-inch pie crust and bake for 60 minutes at 350°.
In mixing bowl, crumble bread. Pour milk over; stir to mix well. Add sugar, melted oleo and vanilla. Mix and pour into baking dish. Bake in moderate oven until done and tan on top. Cool and cut in squares or just eat it hot. Anyway it is good. You can use leftover biscuits instead of bread.
Mix ingredients except Hershey bars and press into a 9 x 13-inch cake pan. Melt Hershey bars over double boiler and spread over peanut butter mixture.
Sift dry ingredients together, add oil,eggs and vanilla. Do not use mixer. Stir only until ingredients are moistened. Fold in pineapple, bananas and pecans. Spoon into three 9-inch pans, greased and floured. Bake at 350° for 25 to 30 minutes.
Place the sugar, margarine, cream cheese and vanilla in a large bowl. Mix well with an electric mixer until smooth. With dull table knife, carefully spread the frosting over the top and on the sides of the cake.
Split party rolls open. Spread top and bottom with blended mixture. Add ham to rolls and top with cheese. Wrap tightly in tin foil in the aluminum roll trays. Heat for 10 minutes at 400°. Can freeze before cooking.
Evenly place sliced rhubarb in a 9 x 13-inch cake pan. Sprinkle sugar over rhubarb, then cinnamon over sugar. Sprinkle cake mix next. Melt butter and drizzle over everything.
Cook beans in boiling salted water 5 minutes, drain. Meanwhile cook 1 small sliced red onion in the butter in a large skillet over medium-high heat for 5 minutes. Add the beans, pecans salt and pepper. Heat thoroughly. Makes 8 servings.
Put olive oil in soup pot. Set on medium heat. Stir in garlic, onions and carrots; stir constantly until the vegetables are soft, not brown. Add water, lentils, red salsa and salt. Cover; let come to boil, then reduce heat so it bubbles without boiling hard. Stir occasionally and cook for 45 minutes. If too thick, add more water.
Mix butter, sugar, vanilla, potato chips, and pecans well. Add flour and mix. Drop by tablespoon and bake at 350 degrees for 10 minutes.
Combine greens, apples and celery. Shake dressing; pour over salad. Add cheese and toss lightly. Garnish with nuts.
Mix the first 5 ingredients with mixer until well blended. Add the milk and mix well. Pour into ice cream freezer and fill with milk; chill. Prepare according to freezer manufacturer's instructions.
Mix limeade, condensed milk and Cool Whip. Pour into cracker crusts and refrigerate.
Dissolve gelatin in hot water. Add ice cream and stir until melted. Add well drained fruit and marshmallows. Fold in sliced banana. Pour into a pretty clear crystal bowl and chill several hours before serving.
In a 10 x 6-inch baking dish, arrange fruit. In a small bowl, mix sugar with curry powder. Sprinkle brown sugar mixture over fruit. Dot with butter or margarine. Bake in a 325° oven for 45 minutes. Brush pan liquid over fruit occasionally. Serve fruit warm. Is good served with ham or baked chicken. Makes four servings.
Saute beef, mushrooms and onion until meat is browned. Mix in spices. Add tomato sauce; simmer about 30 minutes, covered. Stir in ripe olives, if desired. Cool.
Brown beef and onion in skillet. Pour into slow cooker. Add remaining ingredients to cooker. (If you cook your spaghetti, do not add at this point.) Cover and cook on low 4 hours. If you cook your spaghetti separately, serve sauce over spaghetti.
Boil sugars, corn syrup and water 5 minutes. Add maple flavoring to suit your taste. Cool and store. This will not crystallize if kept in the refrigerator.
Mix first 3 ingredients with enough milk to make runny. Add margarine. Cook over medium heat until it boils. Simmer on low heat until creamy. Pour over hot biscuits.
Heat oven to 250°. Combine cereal and pecans in a 13 x 9-inch pan; set aside. Combine corn syrup, brown sugar and margarine in 2-cup microwavable bowl; microwave on High for 1 1/2 minutes. Stir. Microwave on High 1/2 to 1 1/2 minutes more or until boiling. Stir in vanilla and baking soda and pour over cereal mixture. Stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool. Break into pieces. Makes 10 cups.
Grind orange rind, pecans and raisins together in food processor. To mixture, add and "whirl" a little the flour, soda and sugar. In microwave, melt margarine. Add buttermilk. (Heat 20 to 30 seconds to take off chill.) Add eggs and beat. Add wet mixture to dry mixture; stir as little as possible.
Cream together shortening and sugar. Then beat in the eggs. Then add the molasses, flour, baking soda, cinnamon, cloves and ginger. Roll into balls and dip in sugar. Bake at 375° for 10 to 12 minutes.
Mix all together very well. Put into a nonstick pan. From the time it starts cooking, time it for 20 minutes, no longer.
Preheat oven to 475°. Cut each chicken breast half into 8 pieces. Mix oil, garlic and pepper with chicken pieces and marinate about 30 minutes. Combine bread crumbs and cayenne. Place on plate. Roll chicken pieces in bread crumbs and place on large cookie sheet in a single layer. Bake for about 15 minutes, until browned and cooked through.
Mix together. Put in a 9 x 13-inch baking dish or casserole. Crumble 2 cups of cornflakes; mix with 1/4 cup melted butter. Put on top. Buttered crumbs may be used. Ham may be added. Bake at 350° for 45 minutes. Serves 6.
Soak rice in cold water for 1 hour. Cut steak in pieces and put in bottom of casserole. Add rice. Cook tomatoes, onion and salt until onion is soft. Pour over steak and rice. Add grated cheese. Bake at 350° for 1 hour.
Cream together shortening and sugar, then add boiling water; set aside and allow to cool. In a small bowl, dissolve the yeast with warm water; add this to cool mixture and beat together. Add egg and salt and beat into mixture. Add enough flour to form a soft dough, but not runny dough.
Pick the bits of shell from the crab meat. Pour lemon juice over crab and put in bowl in refrigerator. Cream the cheese and continue to beat, adding all other ingredients except the crab. When mixture is smooth, add crab and refrigerate until ready to serve. When time to serve, heat, then put in chafing dish and serve with crackers.
Mix cake according to directions on box, adding 1/3 cup milk and margarine. Put half of batter in a greased 9 x 13-inch pan and bake 15 minutes at 350°. Melt caramels and 1/3 cup milk. Pour over warm cake and add chips and nuts. Pour the remaining batter on top and bake 15 to 20 minutes more or until done.
Sift flour with salt, sugar, baking soda and baking powder. With a pastry cutter or hands, blend the butter into dry ingredients. Use cold butter so that dough doesn't become greasy. Mixture should resemble coarse meal. Add buttermilk and stir with a wooden spoon until dough is well mixed, about 1 minute. Turn out onto a floured board and knead for 1 minute longer until dough is smooth. Roll to 1/2-inch thick and cut with a 2-inch biscuit cutter. Put biscuits on parchment-lined baking sheet (or cover with aluminum foil). Bake at 425° for 12 to 15 minutes until biscuits have risen and are slightly golden. Makes 20 (2-inch) biscuits.
Cream together the sugars and butter that has softened. Gradually mix in the dry ingredients (flour, soda and salt). Add the vanilla and almond extracts; beat well. Fold in the chocolate chips and nuts. (Caution: This is a very thick dough.) Drop by spoonfuls onto ungreased cookie sheets. Bake at 375° for 12 minutes, or until lightly browned. Remove from pans; cool on wire racks. Makes about 3 dozen.
Mix in order listed; do not mix cheese! Sprinkle half of cheese on mix in hot, greased skillet. Add remaining mix and cover with cheese. Bake at 350° for 35 to 40 minutes.
Bring syrup, sugar and shortening to a boil. Add remaining ingredients. Drop by teaspoonfuls onto waxed paper-lined pan and bake at 350° until light brown.
Preheat oven at 350°. Mix together sugar and oil. Stir in self rising flour. Add grated apples and mix well. Stir in pecans and raisins. Batter will be lumpy. Place batter into an ungreased 9 x 13 inch pan and bake for 30 to 35 minutes. Check with toothpick. Prepare topping.
Sift flour, sugar, baking powder and salt. Work in shortening, egg and milk. Put as many blueberries as you wish, I put 1 1/2 cups. Bake at 400° for 25 minutes. Makes 12 muffins.
Combine all and process until smooth. (I like a little chunky.) Pour into buttered casserole. Bake at 350° for 20 minutes or until bubbly. Serve warm in chafing dish. (Good with crab meat added.)
Mix potatoes, sour cream, soup, grated cheese and mushroom soup in large Pyrex baking dish. Crush corn flakes and mix with butter. Sprinkle over potatoes. Bake 1 hour at 350°.
Combine salad dressing, flour, bouillon and pepper in medium saucepan. Gradually add milk. Cook, stirring constantly, over low heat until thickened. Add turkey and vegetables; heat thoroughly, stirring occasionally. Spoon into 8-inch square baking dish. Unroll dough into two rectangles. Press perforations together to seal. Place rectangles side-by-side to form square; press edges together to form seam. Cover turkey mixture with dough. Bake at 350° for 15 to 20 minutes or until browned. Makes 4 to 6 servings.
Stew raisins in water until 1 cup liquid remains. Cream sugar and butter; add raisins, cinnamon, nutmeg, soda, salt and flour. Mix and bake in a loaf pan at 350° until done.
Mix sugar and syrup and cook for 2 minutes. Add remaining ingredients. Pour into buttered cookie sheet. Cool and cut into squares.
Combine powdered sugar and peanut butter until mixture of coarse crumbs forms. Reserve 3 tablespoons of crumb mixture. Sprinkle remaining mixture over bottom of baked pastry shell.
Mix all ingredients together; cook on low heat for 1 hour. Great for pig pickins! Makes 2 gallons sauce.
Brown pork chops on both sides in hot oil in 12-inch skillet. Sprinkle with salt and pepper to taste.
Arrange vegetable in a shallow baking dish. Top with chicken slices. In a small bowl, blend soup and wine. Pour over all. Sprinkle with shredded cheese. Bake at 350° for 25 minutes. Serves 4.
A bought angel food cake is fine. Slice cake into 3 layers. Put filling between layers and on top and sides. Frozen strawberries can be used instead of pineapple.
Preheat oven to 350°. Line baking sheet with foil. Sprinkle dill, black pepper and garlic salt on both sides of cream cheese. Unroll crescent rolls to form a rectangle. Place cream cheese in center of crescent rolls. Wrap around cream cheese sealing ends. Place on baking sheet seam side down. Brush with beaten egg and sprinkle with additional dill. Bake at 350° 15 minutes or until golden brown.
Cream butter; add water, flour, salt and sugar. Mix well. Add pecans and vanilla. Shape into balls. Bake at 350° for 15 to 20 minutes. While still warm, roll in powdered sugar.
Mix all ingredients except chicken to make marinade. Pour into baking dish with chicken. Bake at 350° for 35 to 45 minutes.
Mix. Bring to boil; stir constantly for 30 minutes. (Note: Cook beans 15 minutes before adding.) Pour in jars and seal. Makes 22 pints. Process 10 minutes at 10 pounds pressure.
Combine oatmeal and milk; let rest 15 minutes. Mix apple with lemon juice and sugar; set aside. Chop and add remaining fruits. Combine oatmeal with 1/2 of fruit and 1/2 of whipped cream.
Put on cooking hat. Squish with hands. Then put them in the oven to cook. Take it out with hands. Then get green and red paper and dry it off.
Mix first 7 ingredients and set aside. Brown hamburger, onion, salt and pepper and drain. Combine hamburger mixture with cornmeal mixture. Grease 7 x 11-inch pan. Pour mixture in greased pan. Top with Cheddar cheese. Bake uncovered at 350° for 45 minutes.
Cream margarine, butter flavoring and sugar. Add sweet potatoes and eggs; beat well. Combine all dry ingredients and gradually add to mixture. Add vanilla. Stir in nuts and coconut. Pour into greased and floured tube pan and bake 1 hour and 15 minutes at 350°.
Cut round steak into serving size pieces. Place in crock-pot. Pour mushroom soup (without water), onion and bacon bits over steak. Salt and pepper to taste. Cook in crock-pot on low for 8 hours. Serve over hot, buttered noodles.
Heat oven to 400°. Grease pie plate. Rinse broccoli under running water to thaw. Mix broccoli, 2 cups of the cheese, the chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth. Pour into plate. Bake until knife comes out clean, 25 to 35 minutes. Top with remaining cheese. Bake until cheese is melted, 1 to 2 minutes longer. You can use 2 packages or frozen chopped broccoli and omit the chicken. Bake 35 to 45 minutes.
Heat water to boiling and add margarine until melted. Pour over potato flakes, dry milk and salt. Beat until smooth, then cool overnight. When ready to roll out, divide dough in half and add 1 3/4 cups flour to the first half. Mix well by hand. Make into a long roll and cut into 15 portions. Roll each lefse out with a grooved rolling pin, using as little flour as possible. Keep mixture cold. Have the grill as hot as possible. Bake quickly for a tender product.
Melt butter in oblong dish. Mix peaches with 1 cup of sugar, peach juice or water to make 3 cups of liquid. Heat thoroughly. Mix remaining sugar, flour and vanilla; add milk or water to make batter and pour over oleo. Pour peaches on top and bake for 1 hour at 350°.
Cook 1 minute or 45 seconds after it begins to boil. Let cool by itself. Add 1 teaspoon vanilla and beat until smooth.
Dissolve jello in hot water. Add mayonnaise and cottage cheese. Add the grated cucumber, chopped onion and pimento, mixing well. Pour into mold or glass dish and congeal. Serves 8 to 10. Great with meat or other salads.
Mix all together. Bake in a 9 x 11-inch pan (greased) in a 350° oven for 15 to 20 minutes until golden brown.
Shred dried beef into bottom of rather shallow greased casserole dish. Wrap a slice of bacon around each chicken breast and place on top of beef. Sprinkle with pepper. Sprinkle with mushrooms. Blend undiluted soup with sour cream and pour over chicken. Cover and bake at 275° for 3 hours.
Stuff chilies with cheese. Beat the yolks until they are lemon color. Then beat the whites until stiff, adding one heaping tablespoonful of flour with salt. Fold with yolks. Dip stuffed chilies in batter and fry in deep fat until golden brown. Serve with finely cut lettuce, chopped tomato and taco sauce.
Brown beef. Drain. Add onion and brown. While cooking, add Ro-Tel, soup, pepper and cheese. Bring to slow boil. Serve while hot. Makes about 2 quarts. Can be stored in refrigerator or frozen for later use.
Prick squash several times with fork. Parboil about 10 minutes. Remove from heat; drain and cool. Slice in half. Scoop out the meat of the squash onto separate plate. Add crumbled bread, grated cheese, salt and pepper to taste. Spoon mixture back into squash boats. Bake at 375° for 10 to 15 minutes until cheese melts. Sprinkle on paprika to color.
In a large saucepan over medium heat in 1-inch boiling water, heat cauliflower and salt to boiling. Cover and cook 10 minutes, until fork-tender. Drain well. Place whole cauliflower in a serving dish. Pour melted butter or margarine. Sprinkle well with cheese, then with seasoned pepper.
Cream margarine and sugar. Add eggs and beat. In a small bowl, mix buttermilk, cocoa and soda. Stir until cocoa dissolves. Add to creamed mixture. Beat. Add flour and then add vanilla. Divide into 3 layers. Cook at 375°. Let cool before trying to handle.
Spray a 9 x 13-inch pan with cooking spray. Spread rice over bottom of pan. Sprinkle half of seasoning packet over rice. Lay skinned chicken breasts on this and sprinkle remaining seasoning over chicken.
In saucepan, saute onions in butter until tender. Add remaining ingredients. Simmer for 10 minutes, covered.
Melt chocolate and butterscotch pieces in top of double boiler over hot (not boiling) water. Stir occasionally until smooth. Remove from heat; stir in nuts and noodles. Drop by teaspoon on wax paper covered cookie sheet.
Mix well and store in an airtight containers. Use 2 to 3 teaspoons to a cup of boiling water.
Whip Ricotta cheese, add 3/4 cup sugar, then add 3 egg yolks. Add milk and vanilla. Beat in egg whites. Fold in chocolate. Pour into pie plate with Pillsbury pie crust in the pie plate. Bake at 350° for 55 minutes. Enjoy!
This recipe makes more dressing than you will need. Refrigerate the leftover dressing for other uses.
Preheat oven to 350°. In large bowl, mix soup mix and flour; stir in milk. Add potatoes and mix well. Turn into greased 1 1/2-quart oblong baking dish; bake 1 hour or until potatoes are tender.
Chop onion and green pepper. Mix with remaining ingredients. Shape into balls. Cook in frying pan over medium heat for 20 minutes, or until done. Add to sauce.
Wash raisins and pour boiling water over them. Let simmer while mixing the cornstarch, sugar, salt, lemon juice and oleo. Pour this mixture over the raisins. Pour mixture into unbaked 9-inch pie shell and top with crust. Bake at 425° for 15 minutes. Reduce heat to 350° and bake until golden brown.
Combine sugar, milk and butter in a large saucepan. Bring to a full boil. Cook over moderate heat, stirring constantly. Boil 4 minutes. Remove from heat and add peanut butter, coconut, crackers, nuts and vanilla. Stir until well mixed. Pour into buttered pan and chill. Cut out squares. Makes 2 1/2 pounds.
Combine all ingredients except raisins and nuts; mix until blended. Stir in raisins and nuts. Pour into greased loaf pan. Bake 60 to 65 minutes in 350° oven; remove from pan. Cool thoroughly before slicing. Yield: 1 loaf.
Brown hamburger meat. Add desired amounts of onions and green peppers. Drain meat. Add Ro-Tel, chili, Velveeta and whipping cream. Simmer all ingredients for 30 minutes. Serve over tortilla chips.
Beat together with beater until smooth and pour into graham cracker crust. Bake 15 minutes at 350°. Then cover with the icing.
You need a large bowl with top (as big as the cake). Slice bananas; cover the bottom of the bowl. Set angel food cake over bananas. Put the remaining bananas in the ring of cake. Make Jell-O. Pour over cake. The cake will rise so be sure to put top on firm. Refrigerate to harden. Slice to serve.
Mix all ingredients (except margarine, vanilla and nuts). Boil until syrup forms a soft firm ball when small amount is dropped into cold water. Stir constantly while boiling. Only stop stirring while testing for soft ball. Remove from heat. Add margarine. Do not stir. Cool until lukewarm. Beat until creamy. Add vanilla and nuts. When it loses its gloss, pour into greased square pan. (You can sprinkle small marshmallows in bottom of pan before pouring mixture.)
Drop by spoonful onto greased cookie sheet. Bake at 325° for 15 minutes.
Cube firm bread (French bread is best). Place in bowl with milk, salt, cheese and eggs. Place in buttered casserole. Refrigerate overnight. Bake 1 hour at 350°. Serves 4 to 6.
Line a 13 x 9 x 2-inch casserole with dried beef. Wrap 1 strip bacon around each chicken breast half. Place in casserole. Combine soup and sour cream; pour over chicken. Cover casserole with foil. Bake at 325° for 2 hours. Uncover and bake 1 hour longer.
On a large platter, layer the ingredients in the following order: tofu, salmon, tomato, onion, bean sprouts, watercress and 1/4 of the green onions. In a saucepan, combine the salad oil and garlic. Bring to a boil. Remove from heat and add the shoyu and the remaining green onions. Mix well. Pour the dressing over the salad and serve immediately.
In a large Dutch oven, brown the beef, onions, peppers and celery in batches until all meat is browned. Remove with a slotted spoon to a large roaster. Add the next eight ingredients. Cover and simmer for 3 to 4 hours. Serve on buns. Makes 100 servings.
Prepare pie crust according to package directions for filled one-crust pie, using 9-inch pie pan. Mix filling ingredients in order. Pour into crust.
Place sugar and evaporated milk in large saucepan. Bring to boil for 13 minutes, stirring constantly. Place rest of ingredients in large bowl. Pour milk mixture over other ingredients. Blend well. Pour into large pan. Refrigerate until candy is set. Makes 5 pounds.
Combine all ingredients. Shape into loaf and bake in moderate oven about 1 1/2 hours. Decorate top with bacon curls, green pepper rings and fresh mushrooms, sauteed in butter.
Slice bacon in half lengthwise and wrap each half around bread stick in a spiral fashion. Line a glass baking dish with 3 thicknesses of paper towels. Place Bacon Sticks on top. Cover with another paper towel to avoid splattering. Cook on High in microwave for 9 to 10 minutes or until crisp.
Mix together the pineapple and jello. Boil for 2 minutes and then cool. Mix cottage cheese and Cool Whip into pineapple and jello mixture. Congeal overnight.
Combine ground beef, 1/2 cup of the tomato sauce, bread crumbs, slightly beaten egg, onion flakes, salt and pepper; mix well. Place in loaf pan and bake at 350° for 55 minutes. Combine remaining tomato sauce, brown sugar, parsley flakes and Worcestershire sauce; mix well. Pour over loaf and bake an additional 5 minutes.
Bake at 250° for 1 1/2 hours. Line tube pan with heavy brown paper and grease pan. Let cake stand in pan overnight.
Mix thoroughly. Add tears of joy and sorrow and sympathy for others. Flour with gifts of love. Fold in 4 cups prayer and faith to lighten. Let rise to height of happy living. After pouring this into your daily life, bake well with human kindness. Serve with a smile.
Stir all ingredients in order given. Pour into 2 greased floured loaf pans. Bake 1 hour in 325° oven. While still warn brush on glaze topping.
Cream the cheese and add cool whip and marshmallow creme. Mix well. Chill until needed.
Beat together sugar, syrup, salt, flour and eggs. Add vanilla, butter and pecans. Pour into	unbaked pie shell. Bake in a slow 300° oven for 1 hour or until set.
Place haddock filets in a greased shallow baking dish. Cover with the slices of cheese in a small bowl. Mix together the soup and the milk until smooth and pour over the cheese slices. Mix together the melted butter and Ritz crackers and sprinkle over the top. Bake at 350° for one hour.
Chop the peppers and chilies fine in a food processor. Combine the sugar and vinegar in a deep, heavy-based pan and heat to dissolve sugar. Add peppers and chilies and bring mixture to a boil. Simmer for about 15 to 20 minutes. Stir in pectin and return the mixture to a boil over high heat. Pour into sterilized jars and seal. Keeps for about 1 year.
Mix well and cook in double broiler, microwave or slow cook until cheese is melted. Stir, let cool and serve with chips.
Cut marshmallows in pieces. Dissolve in cream, then whip as it thickens. Add pineapple juice and other ingredients.
Put chicken in casserole dish. Mix all ingredients and pour over chicken. Bake at 375° for 1 1/2 hours. Serve with rice.
Beat cream cheese until smooth. Add sugar, vanilla and eggs. Put papers in cupcake pan. Place vanilla wafer flat side down in each. Fill cup 3/4 full. Bake 350° for 18 minutes.
Pour milk into large mixing bowl. Add pudding mix. Beat with wire whisk until well blended, 1 to 2 minutes. Gently stir in whipped topping and marshmallows.
Mix first seven ingredients; shape into 1-inch balls. Place on ungreased baking sheet. Bake at 400° for 10 minutes.
Stir together cinnamon, glue and water. Mixture should be as thick as cookie dough. Refrigerate for 2 hours. Sprinkle cinnamon on your work surface. Spoon chilled dough onto cinnamon. Knead dough until smooth. Roll dough to 1/4-inch thick. Cut shapes with cookie cutters. Dry shapes on wax paper at room temperature, turn them over twice a day for 4 days. Can be baked on cookie sheet in warm oven for 2 hours. Before dry, poke a hole in each one with a plastic straw. When dry, add ribbon hangers. Ornaments will shrink. Can be painted or leave natural.