HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes in water until skin peels off. Mix potatoes in bowl until light and fluffy. Add first 6 ingredients to potato mixture. Warm the milk and stir in baking powder. Beat into potato mixture. Consistency should be thin; the thinner it is, the better it tastes! Pour into prepared pie crusts (this makes enough for three 9-inch pies) and bake at 300° until pies are golden brown.
Combine all ingredients; chill. Serve with celery sticks, carrot sticks, cauliflower, green peppers, etc.
Beat cream cheese and sugar until smooth. Add Cool Whip. Spread on top of pretzel layer.
Remove and discard casings from sausage, cut meat into 1/2-inch lengths. In heavy 5 or 6-quart saucepot or Dutch oven over medium heat, cook sausage until lightly browned, turning pieces frequently. Spoon off and discard all except 1 tablespoon drippings. Add onions and garlic, cook about 5 minutes until onions are tender but not browned, stirring occasionally. Add tomatoes, breaking into small pieces with a spoon. Add broth, wine, basil and black pepper; bring to a boil. Reduce heat to low; cover and simmer 30 minutes. Stir in zucchini, macaroni, green pepper and parsley. Cover and simmer 30 minutes. Stir in zucchini, macaroni, green pepper and parsley. Cover and simmer about 20 minutes longer, or until pasta is of desired doneness, stirring occasionally. Season to taste with salt and pepper, if desired. Serve sprinkled with Parmesan cheese. Makes 6 to 8 servings.
Cream margarine and sugar. Beat in egg yolks, one at a time. Add baking powder and salt to flour and sift four times. Add milk and flour alternately to batter; add vanilla. Beat egg whites until stiff and fold into batter. Pour into three round cake pans, which have been greased and floured. Bake at 350° for about 20 minutes, or until toothpick inserted in center comes out clean. Cool.
Mix and bake cake in a 9 x 13-inch pan as directed. Cool for 15 minutes. Poke holes in cake with fork. Combine sugar and milk. Spoon over cake. Mix coconut and Cool Whip. Spread over cake. Refrigerate.
Saute onion in butter and 1 teaspoon paprika. Set aside, Coat chicken, cut up in small pieces, with flour. Saute chicken in butter until cooked. Add onion, sour cream, paprika, salt and pepper. Cook on low heat for 20 to 30 minutes. Serve with noodles.
Combine dry ingredients in a mixing bowl, combine liquids in another. Add liquids to dry ingredients all at once. Stir until just moistened. Lightly grease skillet or griddle. Heat till hot. Pour 1/4 c batter on skillet. Cook on one side until tops are bubbly and set. Flip and cook other side until nicely browned. You can add fresh or frozen blueberries to the batter just before cooking. Do not thaw frozen berries. 8-10 pancakes.
Bring 1 cup water to boil in medium pan. Add broccoli and cook, covered, 5 minutes. Drain and set aside. Heat olive oil in same pan. Add shallot and saute until tender, about 3 minutes. Stir in sugar and vinegar. Add broccoli and heat through, stirring frequently. (Mixture will be almost dry, so watch carefully.) Season to taste with salt and pepper. Stir in nuts. Serve warm or at room temperature. Makes 2 to 3 servings.
Rinse and drain crab meat. Remove any shell pieces. Cook onion and mushrooms in butter until tender. Combine crab meat, onion, mushrooms, eggs, cream, parsley, salt and pepper. Bake pie shell in hot oven (450°) for 7 minutes. Pour ingredients into pie shell. Sprinkle dash of paprika on top. Top with 1/4 cup Swiss cheese, grated. Bake at 350° for 50 minutes to 1 hour. Let stand 10 minutes. Serves 6. Anna makes this at Christmas.
Combine soups with softened cream cheese. Add sour cream, green pepper, onion and seasoning. Put potatoes in 3-quart shallow baking dish. Pour soup mixture over potatoes and stir. Spread evenly. Sprinkle with Cheddar cheese. Bake at 325° for 1 1/2 hours.
Dissolve Jell-O in hot water. Mix pineapple and cottage cheese with Jell-O. Stir well. Stir in Cool Whip. Put in bowl and refrigerate overnight.
Sift together flour, sugar, baking powder and salt. Then stir in milk and butter. Spread butter in a greased 8 x 8 pan. Scatter raspberries over batter, then pour over the boiling water, making sure it covers all. Bake at 375° for 25 to 30 minutes until it is well browned.
Grease baking sheets lightly. Start over 10 minutes before baking; set to moderate (375°). Mix flour, soda and salt together. Cream butter until smooth and shiny. Add sugars and cream well. Stir in vanilla, then beat in egg until fluffy. Add flour in two portions, mixing until smooth after each. Stir in cream, then nuts and chocolate chips. Drop level dessert spoonfuls onto prepared sheets 2 1/2-inches apart, using rubber scraper to push dough from spoon. Shape quickly into round mounds with teaspoon or chill dough, then spoon out onto waxed paper and roll into balls. Bake about 10 minutes or until delicately browned. Remove from oven; let stand a minute, then remove cookies to cake racks. Makes 4 dozen.
Mix all ingredients together. It makes 2 pies. Bake at 350° for 30 to 40 minutes.
Pour peaches and juice into 9 x 13-inch cake pan. Sprinkle cake mix over peaches. Cut up butter and put on top of cake mix. Bake at 350° until golden brown.
Put peanut butter and butter in microwave for 3 minutes. Pour over Crispix in large bowl and mix well. Put powdered sugar and Crispix mix in large paper bag and shake well.
Brown beef in skillet over butter. Stir frequently as meat browns. Add oregano, salt and pepper. Set on a cool burner.
Combine all ingredients. Heat in 400° oven in a small casserole. Serve with crackers.
Combine flour, sugar, salt and pepper. Lightly coat tomatoes on both sides with flour mixture. In a large skillet, heat bacon drippings. Place tomatoes in skillet in single layer. Fry until brown on both sides. Remove to hot platter and repeat with remaining tomatoes, adding more bacon drippings if necessary. Makes 6 servings.
Layer shredded cabbage and onion rings. Sprinkle top with 1/2 cup sugar; set aside. Bring to a boil celery seed, mustard, salt, sugar, vinegar and oil. Pour over cabbage mixture. Cover and leave out of refrigerator 4 to 6 hours. Stir and refrigerate. Will keep 3 weeks.
In mixer beat eggs, milk, flour, and salt. Add oil and beat 30 seconds. Fill 12 well-greased muffin tins half full. Bake at 475° for 10 minutes. Then bake at 350° for 15 minutes until brown. A few minutes before done, prick with fork to let steam escape.
Mix in order. Roll into small balls. Bake on ungreased cookie sheet at 300 for about 35 minutes. After they have cooled slightly, roll them into powdered sugar.
Preheat oven to 325°. Place butter in baking dish (13 x 9 x 1 1/2-inch). Heat in oven until butter is melted. Heat fruit with juice. In mixing bowl, combine the flour, milk and sugar; beat by hand until smooth. Pour batter into dish with butter, then pour hot fruit into dish over batter. Bake for about 30 minutes. Crust will form as batter comes up around fruit.
Heat 8-inch iron skillet in 400° oven. Combine first 3 ingredients in a large bowl. Make a well in the center of mixture. Combine eggs and next 4 ingredients. Add to dry ingredients, stirring until moistened. Remove skillet from oven. Spray with cooking spray. Pour batter into hot skillet and bake at 400° for 20 minutes.
Cook potatoes in skins; peel and shred coarsely. In a saucepan over low heat, combine cheese and 1/4 cup butter. Stir until almost melted. Remove from heat and blend in sour cream or milk, onion and seasonings. Fold into potatoes and turn into greased 2-quart casserole. "Dot with 2 tablespoons of butter and sprinkle with paprika. Bake for 30 minutes or until heated thoroughly in 350° oven. Casserole may be prepared a day before; wait to sprinkle with paprika until ready to bake. Serves 6.
In a blender, blend juices and water with bananas on medium speed for 1 minute. Add chocolate, vanilla and tofu; blend for 1 minute. Makes 4 1/2 cups.
Melt cream cheese in microwave-proof bowl. Add the other ingredients and stir well. Bake in 350° oven for 15 to 20 minutes or until bubbly (can use microwave). Serve with pumpernickel sticks or logs.
Mix margarine, chives, garlic powder and white pepper. Drop by tablespoonfuls into 4 mounds on waxed paper. Freeze about 20 minutes or until firm.
Clean and rinse off potatoes; do not peel. Put potatoes in pot. Bring water slightly over potatoes; bring to boil. When potatoes are soft, dump into a strainer and sprinkle with sugar. Let cool a little. While the potatoes are still warm, mix in remaining ingredients with a good mixing spoon and break up the potatoes. Refrigerate at least 2 hours before serving. Tastes best the next day. This is a very easy recipe to make ahead of time. Serves 6 to 8.
Slice beef against grain in 1/4-inch slices. In bowl, stir together the sugar, soy sauce, oil, sesame seed, green onions, garlic and black pepper. Add to meat. Toss to coat meat well. Cover and marinate 1 to 2 hours at room temperature or 4 or more hours in refrigerator. Place meat 1 inch apart on grill or broiler. Barbecue 1 minute on each side. Serve with rice.
Stir together, but do	not beat. Cook in unbaked pie shell for 1 hour at 350°.
Break bread in pieces and moisten with water. Squeeze out excess water. In a large bowl, combine eggs, milk, sugar and vanilla. Mix well. Add bread and mix thoroughly, mashing bread in milk mixture. Add pineapple, raisins and cherries. Mix well. Bake in a large baking pan at 325 degrees for about 45 minutes to 1 hour or until set and lightly browned. Serve with butter rum sauce or custard-type rum sauce.
In heavy pan, lightly brown beef and onions in oil. Add tomatoes, tomato sauce and paste, water, salt, garlic powder, parsley, basil, oregano, fennel seed, pepper and sugar. Simmer, uncovered, for 30 minutes, stirring occasionally.
Fry bacon until crisp; add onion and saute until lightly browned. Add 1 cup boiling water, potatoes, salt and pepper. Boil 15 minutes or until potatoes are soft. Add clams and heat 1 minute. Place mixture in bowls, top with pat of butter and add hot milk to desired consistency.
Combine water and sugar; bring to a boil. Add pie filling and return to boil. Pour boiling mixture over jello. Stir to dissolve. Add pineapple, juice, lemon juice, cola and nuts. Pour in 9 x 13-inch dish to chill.
Preheat oven to 400°. Combine pasta, meat, soup and spaghetti sauce. Add pepper and 2 cups of Mozzarella cheese. Mix well. Pour into baking dish. Sprinkle remaining cheese on top, then bake 25 to 30 minutes. Yields 8 to 10 servings.
Brown hamburger and onion, then mix all together. Put buttered bread crumbs on top. Bake at 350° until done.
Mix butter and graham crackers. Press into bottom of dish. Mix coconut and Eagle Brand. Spread over crust. Top with chocolate chips. Bake at 350° for 30 minutes.
Beat well sugar, powdered sugar, Crisco and Wesson oil until creamy. Add eggs, flour, vanilla, soda and cream of tartar. Make walnut-size ball and bake at 350° for 10 minutes. Do not overbake.
Cream shortening, sugar and bananas. Add egg and beat until well blended. Combine dry ingredients and gently stir them into shortening mixture alternately with liquid ingredients. Turn mixture into 8 x 4 x 3-inch loaf pan, greased, and bake at 350° for 1 hour.
Combine first 4 ingredients in a large mixing bowl. Gradually stir in oil and remaining ingredients. Turn dough out onto a floured surface; knead lightly 4 to 5 times. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, for 2 hours or until doubled in bulk. Yields 6 cups.
Mix sour cream, dip mix and lemon juice. Skin chicken if desired. Dip chicken in sour cream mix; roll in finely crushed corn chips. Place on an oiled cookie sheet. Bake in oven at 375° for 50 to 60 minutes or until chicken is tender.
Cut hole in top of bread about 5-inches in diameter. Remove soft bread from cut portion and discard. Reserve crust. Scoop out most of the soft bread inside portion of loaf.
Remove giblets from chicken. Trim chicken of as much skin and fat as possible. Rinse and drain chicken; pat dry. Sprinkle cavity of chicken generously with salt and pepper. Combine lemon-pepper seasoning and remaining 5 ingredients. Rub mixture all over chicken, coating the top well. Place chicken, breast side up, in a 4 to 6 quart crock-pot. Cover and cook on LOW 7 to 8 hours (or HIGH for 4 to 5 hours). Serve as is or chop and use cooked chicken in various recipes.
Cook broccoli 4 to 5 minutes in boiling salted water; drain. Combine soup, mayonnaise, onion, cheese and eggs. Add drained broccoli and mix well. Cover with a layer of crushed cheese crackers. Bake in a greased 1 1/2-quart casserole for about 20 minutes at 400°. Delicious!
Mix all together and drop by teaspoon on cookie sheet. Bake 10 to 12 minutes in 350° oven. Makes about 100 cookies.
Mix bran, applesauce, egg, margarine and brown sugar; let stand 5 minutes. In large bowl, blend flour, baking powder and cinnamon. Stir in bran mixture just until blended (batter will be lumpy). Stir in raisins, if desired.
Cream butter and shortening. Add sugar and cream again. Add eggs, one at a time, beating well after each. Sift dry ingredients together; add alternately with milk. Add vanilla and mix thoroughly. Pour into greased, wax paper lined tube pan. Bake at 325° for 1 hour and 25 minutes or until done. Frost with favorite frosting or serve plain with scoop of ice cream.
In a medium saucepan, melt butter and chocolate. Remove from heat. Stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour and nuts. Mix well. Spread in greased and floured 8 x 8 x 2-inch pan. Bake at 350° for 25 to 30 minutes. Be careful not to overbake.
Drain all fruit. Mix Eagle Brand and lemon juice. Add remaining ingredients. Blend well. Place into 2 ready made cookie crumb crusts. Refrigerate.
Cook rotini as directed on the box, drained. Cook zucchini, carrots, red pepper, green pepper and garlic in oil in large skillet until tender. Toss rotini and vegetable mixture. Serve with cheese, if desired.
Marinate the pork chops for at least an hour prior to cooking. Then grill or broil.
Melt butter in a 9 x 15-inch pan. Mix 1 cup sugar, flour, almond flavoring, baking powder and milk. Pour on butter. Do not stir! Add the peaches on top of this. Bake at 350° for 30 minutes.
Mix Cool Whip, pineapple, milk and lemon juice well. Pour into 2 graham cracker crust pie shells. Chill 1 hour.
Sprinkle chicken on both sides with peppercorns. Heat heavy, nonstick skillet. Add butter and chicken. Cook chicken until done. Remove and keep warm. Increase heat to high. Add orange juice, cream and tarragon. Boil, stirring until sauce is glossy and thickened and reduced to about 1/2 starting volume. Spoon sauce over chicken. Serve over rice pilaf.
Sift flour. Add sugar. Cut in Crisco. Add yeast. Add buttermilk. Knead and place in refrigerator overnight. Make out into biscuits. Do not allow to rise. Bake at 400° to 425° for 15 minutes.
In medium bowl mix first four ingredients. Trim crusts from bread slices. (Save crusts to use for bread crumbs another day.) Lightly spread 1 side each bread slice with margarine or butter. Spread filling on 8 buttered bread slices; top remaining bread slices, butter side down. Cut each sandwich diagonally into quarters.
Saute onions with butter until tender. Add rice, mushrooms and salt. Heat thoroughly. Fluff lightly with fork. Serves 2.
Combine all the ingredients, except the poppy seed. Beat for 3 minutes. Add poppy seed and beat 1 more minute. Pour into 2 loaf pans sprayed with Pam. Cook at 350° for 40 minutes.
Dissolve Jell-O in water and add other ingredients. Put in molds for 6 to 8 servings.
Cream butter and sugar. Add eggs and bananas. Sift flour and soda together. Add to mixture, add nuts. Pour into greased and floured 9 x 5 x 3-inch pan. Bake at 325°, time may vary.
Cook chicken. Drain. Reserve broth. Mix other ingredients together with chicken, broken into smaller pieces. Place in bottom of pie crust and cover with top crust. Cut several slits in top. Bake in 350° oven for 30 to 45 minutes. Pie will be done when the crust has browned and bubbles through top slits in crust. Let stand 10 minutes before serving. Freezes well. To bake, unthaw in refrigerator overnight.
Mix water and butter together and boil. In casserole, mix rice and soup mix together. Pour water and butter over rice. Bake at 350° for 30 minutes.
Cream sugars, oleo and peanut butter. Add eggs and vanilla. Sift flour, soda and salt. Make into balls the size of a walnut. Roll in sugar and bake for 10 to 12 minutes at 375°. Immediately after taking from oven, put a chocolate star on top of each cookie.
Preheat oven to 375 degrees. Mix ingredients. Grease two round 9 inch pans, or three round 8 inch pans, and flour pans. Bake until done.
Combine berries, water and first sugar. Bring to a boil. In the meantime, mix other ingredients as you would for biscuits. Roll out thin and drop into boiling berries. Cook until dumplings are done. Serve warm with Carnation milk.
Mix oil, sugar and eggs in large bowl. Sift dry ingredients together. Add to oil mixture. Stir well. Fold in apples, nuts and vanilla. Batter will be stiff. Pour into 13 x 9-inch pan or 2 (6 x 9-inch) pans. Bake at 350° for 50 minutes. Makes 16 servings. The cake freezes well.
Mix sugar, flour, margarine, baking powder and milk. Pour into 12 x 7-inch rectangular pan. Add 4 cups fresh fruit. Do not mix. Bake at 350° for 35 to 45 minutes or until done. Serve warm or cool. May top servings with whipped cream.
Bring potatoes to a boil; partially cook. Add peas and corn; bring to boil. Add soup, milk, butter and seasoning. Break salmon into pieces. Add to other ingredients; cook until vegetables are done. Do not overcook. Serve hot.
Cut up lettuce and place in bottom of casserole dish. Layer next 4 ingredients on top of lettuce. Spread mayonnaise over peas. (You can use a thick or thin layer, just be sure to cover all ingredients real good; this locks in taste.) Sprinkle cheese on top of mayonnaise; use as much cheese as you like. Then top with bacon bits. Cover with Saran Wrap and place in refrigerator overnight or for 24 hours.
Mix ingredients. Pour into 9 x 13-inch greased pan. Bake at 350° until brown, about 50 minutes.
Peel potatoes; cut into 1-inch cubes. Cook in boiling water to cover 15 to 20 minutes or until tender; drain and place in a large mixing bowl. Add cream cheese, sour cream, margarine, milk, onion salt, pepper and salt. Beat at medium speed with mixer until smooth and fluffy. (Do not overbeat.) Spoon into a lightly greased 13 x 9-inch or 3-quart baking dish. Bake, covered, at 325° for 50 minutes or until thoroughly heated; garnish, if desired. Makes 10 servings.
Blend soup, milk and dash of pepper. In greased 1 1/2-quart dish, layer potatoes, onion and sauce. Dot top with butter and sprinkle with paprika. Cover, bake at 375° for 1 hour; uncover, bake 15 more minutes. Serves 4 to 6.
Cook macaroni; mix cheese, soup, mayonnaise, onions, bell pepper and pimento. Pour into greased baking dish. Melt margarine and mix with crackers. Sprinkle on top. Bake 30 minutes at 400°.
Place rice, milk and salt in top of double boiler over boiling water and cover closely. Steam until rice is tender and milk is entirely absorbed about 35 to 40 minutes. Combine with pineapple and marshmallows. Add lemon juice. Mix thoroughly and chill. Fold in whipped cream. Pile lightly into serving dishes, each lined with a quarter pineapple slice. Garnish with maraschino cherries. Serves 6.
Brown ground beef; drain. Stir into chili and cream cheese. Cook in microwave in covered dish for 2 minutes or until cheese is melted. Stir and serve with tortilla chips.
Dissolve Jell-O in boiling water. Add Coke. Place in refrigerator for approximately 45 minutes to 1 hour to slightly thicken. Dissolve Equal in 1/2 cup water and fold into gelatin. Fold pineapple, pie filling and nuts (if desired) into gelatin. Return to refrigerator until firmly set. Makes 12 servings.
Boil water; add tomato sauce, soup meat and marrow bone. Cook until meat is tender. Add rice and one of variations if so desired or omit rice.
Preheat oven to 400°. Beat eggs; stir in remaining ingredients. Pour into pie shell. Bake for 15 minutes at 400°, then reduce heat to 350°; continue baking for 40 to 50 minutes or until a knife inserted in center comes out clean and it is high and puffy. Cool and serve with Cool Whip and a maraschino cherry on top.
Brown meat in margarine. Add cauliflower, green pepper, soy sauce and garlic. Stir lightly to coat vegetables with soy sauce. Simmer for 10 minutes. Blend cornstarch, sugar and broth. Add meat mixture with green onions; cook until sauce is thickened. Serve over rice. Serves 6.
In deep heavy saucepan, quickly bring to a boil onion soup mix, water and 1 1/2 cans tomato sauce. Cover and simmer 10 minutes. Mix ground beef, seasonings, and remaining tomato sauce. Shape in 16 meat balls and place them in sauce. Simmer gently uncovered for 25 minutes, turning occasionally. (I keep them covered while cooking.) Serve on hot noodles. Makes 4 servings.
Preheat oven to 350°. Melt oleo in medium saucepan. Stir in sugar and flour until well blended. Remove from heat. Stir in milk gradually. Add eggs and baking powder; mix well. Fold in corn, turn into buttered pan or casserole dish. Bake at 350° for 40 minutes. Makes 6 to 8 servings.
Spray a 9 x 13 inch casserole dish with cooking spray. Mix together ground round, onion, olives, corn, peppers, seasonings and tomato sauce. Layer tortillas, beef mixture and cheese, ending with cheese (3 layers). Bake covered at 350 degrees for 50 to 60 minutes. Serve with shredded lettuce, guacamole, sour cream and salsa.
Heat oven to 350°. Grease and set aside 1 (8 x 4 x 3-inch) loaf pan. In a smaller bowl, mix flour, baking powder and salt. In a larger bowl, cream butter until soft and smooth. Add sugars to butter, a little at a time, creaming until fluffy. Add vanilla and thoroughly beat one egg, at a time, into mixture. Add nuts and beat well. Add flour mixture from smaller bowl, alternating with milk, beating until smooth. Pour into greased loaf pan. Bake 1 1/4 to 1 1/2 hours.
Cream butter. Add sugar; cream until fluffy. Add well beaten eggs, then stir in mashed bananas. Sift soda with flour and add alternately with buttermilk. Bake at 325° for 25 minutes, or until done.
Melt the butter in a double boiler. Stir in the flour. Add the milk gradually, then the eggs (well beaten) and the seasoning. Cook until thick, stirring constantly to prevent lumps. Remove from the fire. Cool and beat in lemon juice. Then add the meat, finely chopped or ground.
Saute onion, green pepper and garlic in 2 teaspoons oil in large skillet. Add broth and water, oregano and crushed tomatoes. Simmer 10 minutes. Add kidney beans; simmer 10 minutes longer. Serve over cooked rice. Use 1/2 cup rice per serving. Use this recipe for a fast, low-fat, high fiber dinner. Add a large tossed salad with nonfat dressing. Add fruit for dessert.
Note: 1 1/2 cups plain nonfat yogurt may be used in place of sour cream and soup to bring the fat grams down.
Brown lamb cubes in oil. Sprinkle with sugar and cook 5 minutes. Season with mixture of salt, pepper and flour; stir and continue cooking 5 minutes longer. Add bouillon to cover meat. Remove seeds and chop tomato. Add to lamb with garlic clove, thyme and bay leaf. Bring to boil; cover and continue cooking for 1 hour or until meat is tender. Add potatoes, carrots, turnip and onions. Cover and cook over low heat until vegetables are tender (about 45 minutes). Add peas and beans 10 minutes before serving time. Makes 6 servings.
Chill and drain fruit. Toss with coconut. Mix yogurt and toss with fruit.
Put Crisco in skillet about 1/4-inch deep. Let it get really hot. Add potatoes, cut in large chunks, salt and pepper. Brown quickly. Pour off any excess grease. Add cream of mushroom soup and 1/4 to 1/2 can water (depending on how many potatoes you use). Reduce heat to simmer; cover. Turn potatoes occasionally until they absorb all the soup and are crusty and done (about 30 to 35 minutes).
Brown beef, onions and peppers. Drain off grease and combine all ingredients except for cheese in a casserole dish. Bake at 400° for 30 minutes. Take out of oven. Top with cheese and bake for another 5 minutes.