HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes in a 375° oven for 45 minutes, or until tender. Cool slightly. Cut potatoes in half lengthwise. Scoop out each potato half, leaving a thin shell. Put the pulp into a small mixer bowl. Add cream cheese, chives, basil, salt and pepper; beat until smooth.
Cream Crisco, sugar and eggs until fluffy. Add flour, salt, baking powder, soda and vanilla. Put in 3 (9-inch) pie pans.
Cook broccoli just until tender; drain and cut into bite-size pieces. Spray large Corning Ware dish with Pam. Place cut up broccoli on bottom of dish. Mix onion, soup, mayonnaise and beaten eggs together. Blend well. Pour 3/4 of mixture over broccoli; sprinkle cheese over top of that, then pour on remaining soup mixture and top with stuffing mix. Add dots of butter on top of crust and bake at 350° for 45 minutes.
Mix all ingredients in a large bowl. Save some cheese to sprinkle over top. Pour into 9 x 13-inch pan. Cover and refrigerate overnight. Bake at 325° for 1 1/2 hours. Serves 8 to 10.
Put in bowl in order given. Beat well and bake in muffin tins at 350° for 15 to 20 minutes. Yields 16 cupcakes.
Cream butter, softened cream cheese and sugar until light and fluffy. Add egg yolk, almond extract and orange juice. Beat well. Combine flour, baking powder and salt. Stir in 3 cups flaked coconut. Cover dough and chill about 1 hour. Shape dough into 1-inch balls. Roll balls in remaining coconut. Place on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or until lightly browned on bottom. Remove from oven and press a chocolate kiss into center of each cookie. Allow to cool 1 minute. Carefully remove cookies from sheet and cool until chocolate kisses are firm. Makes 4 1/2 dozen.
Combine all ingredients. Chill. Serve in chilled glasses. Makes 3 servings.
Sift flour, baking powder, salt and soda together. Cut in shortening until mixture has coarse crumbs. Add buttermilk all at once. Stir until dough stays together. Knead well for 1 minute on floured breadboard. Pat out dough 3/4-inch thick. Cut in rounds. Place on a cookie sheet with a bit of oleo on each. Bake at 450° for 12 to 15 minutes. Makes 2 dozen.
Preheat oven to 350°. Place vegetables and herbs in ovenproof casserole. Sprinkle with salt and pepper. Cover; bake for 45 minutes or microwave on light power for 12 minutes. Remove cover last 15 minutes. Add cheese. Return to oven. Serve with hot French bread as a vegetarian meal or as side dish.
Cook macaroni as directed on package; drain and chill. Dice apple. In a salad bowl, mix apple with lemon juice until coated. Add celery, raisins, onion and macaroni. Add tuna, broken in chunks.
Mix Parmesan cheese and margarine together to form batter. Dip chicken into batter and roll in cracker crumbs. Bake.
Preheat oven to 350°. Beat together the butter and sugar until light and fluffy, 2 to 3 minutes. Beat in melted chocolate. Add eggs, one at a time, beating well after each addition. Mix in flour. Turn batter into parchment paper lined, 9-inch square baking pan. Bake for 30 to 35 minutes. Cake will be puffy and toothpick inserted will be clean when tested. Let cake cool in pan. Invert cool cake onto plate. Peel off paper lining. Sift powdered sugar over top of cake. Use paper doilies to create lacy sugar design. Makes 16 squares.
Mix all until well blended; serve chilled with raw vegetables, meats, cheese, hamburgers or pretzels.
Cream first 4 ingredients until smooth. Add eggs and vanilla. Cream until smooth. Measure flour, soda and salt in another bowl. Sift together. Add several spoons at a time and mix well until all dry ingredients have been mixed with creamed mixture. Mix last two ingredients until well mixed. Chill 1 hour.
Mix cream cheese, 1 tablespoon milk and 1 tablespoon sugar in a large bowl with a wire whisk until smooth. Gently stir in whip topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add pudding mixes; beat with wire whisk for 1 minute (will be thick). Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours. Garnish with more whipped topping, if desired. Store in refrigerator.
Mix cream cheese, 1 tbsp. milk and sugar in large bowl with wire whisk until smooth. Gently stir in Cool Whip. Spread on bottom of crust. Pour 1 cup cold milk into bowl. Add pumpkin, pudding mixes and spices. Beat with wire whisk until well mixed (mixture will be thick). Spread over cream cheese layer. REFRIGERATE 4 hours or until set. Garnish with additional cool whip, if desired. Store leftover pie in refrigerator. Makes 8 servings.
Cook vegetables per instructions. Melt 1/2 margarine and all cheese. Mix melted cheese with cooked vegetables. Put mixture into casserole dish; sprinkle with crushed crackers. Drizzle with the remaining melted margarine. Bake at 350° for 20 minutes, uncovered, until nicely browned.
Mix the flour, salt, black pepper and baking soda. Cut shortening into flour mixture. Add eggs and water. Mix until mixture does not stick to hand or spoon. Can add more flour, if needed.
Mix 1 cup Oreo crumbs, pecans, sugar and margarine until crumbs are moistened. Press into pie pan with spoon. Pour chocolate syrup or caramel syrup on crust. Put ice cream or yogurt in crust. Add remaining crumbs to top. Press lightly. Freeze for 4 hours.
Heat your wieners in microwave for 2 to 3 minutes. Remove from microwave; slice in half lengthwise. Heat your skillet; add 1/2 cup butter. Lay your sliced wieners face down and brown; also lay your bun face down and heat. Heat your kraut also in skillet, enough to warm up. Place wieners on bun. Place kraut over wiener and add grated cheese over top of kraut and microwave for approximately 2 minutes to melt cheese.
In a large skillet saute garlic and onion in olive oil until onions are transparent. Prepare pasta. Add ham, peas and white wine to taste and cook until mixture is very hot.
Preheat oven to 350°. Mix all, with fingertips, until well blended, if stiff, add water enough to moisten. Place mixture in baking dish. Bake at 350° for 1 hour. (Top with ketchup if desired the last 15 minutes of cooking.)
Cream butter and sugar until fluffy with electric mixer. Add eggs, one at a time, beating after each addition. Then add flour gradually and flavor. Mix	at low speed. Grease and flour tube pan. Pour mixture into pan and cook in 325° oven for 1 1/2 hours or until done.
Combine cheese, flour and seasonings. Dip chicken in egg mixture. Coat with cheese mixture. Bake at 350° for 1 hour or until done. Breast, leg and thighs may be used.
Place 2 slices beef on each chicken breast. Roll up, then wrap with bacon. Secure with toothpick. Mix mushroom soup with sour cream.
Spread bean dip on serving plate. Top with mashed avocados. Mix sour cream, Miracle Whip and taco seasoning until well blended. Spread on top of avocados. Top with remaining ingredients as desired. Serve with taco chips.
Brown onion in oil. Add hamburger. Stir until browned. Add other ingredients. May chop tomatoes up or cook whole. Dice potatoes in small pieces. Cook on low until potatoes are soft. Great over rice.
Mix soy sauce, brown sugar, mustard and garlic salt together; blend well. Marinate chicken wings in sauce for 2 hours. Bake at 375° for 1 hour. Serve warm.
Combine milk, sugar and pudding. Bring to a rolling boil, stirring constantly to a soft ball stage. Stir in peanut butter. Remove from heat and beat in butter. Beat until smooth and pour in buttered dish. Cool and cut.
Cook beef with onion, drain well. Spread on bottom of 9x13 baking pan. Layer beans, then soup, cheese. Top with tater tots. Bake at 350° for 1 hour, or until potatoes are done.
Cook turkey, onion and peppers. Add other seasons, tomatoes, hominy and cheese. Pour into buttered casserole baking dish. Bake at 350° for 40 minutes. Remove from oven. Sprinkle with 1/4 cup cheese. Bake 10 minutes longer. You can use ground beef and cheese of your choice.
Cut wing tips off at joint and discard. Cut each wing in half at joint. On rack in broiler pan, arrange wings. Broil until half done, then sprinkle hot pepper, cayenne pepper and salt and pepper. Continue to broil until done.
Combine ingredients in heavy skillet or saucepan. Cook over medium heat, stirring constantly until thick. Stir with wire whisk or fork. Add butter or margarine after you remove from stove.
Sift dry ingredients together. Add almonds; mix 8 yolks and then add sugar, sherry or another 1/2 cup orange juice along with 1/3 cup orange juice. Add dry mixture; mix together. Fold in beaten egg whites. Put in ungreased baking pan (spring-form). Bake in a 325° oven for 1 hour. Cool for 45 minutes. Garnish with powdered sugar, orange zest and orange slices.
Combine all ingredients in a large pot. Cook over low heat for 2 hours. It is best prepared a day ahead.
From Silverado, go west on Monticello Road, left onto Silverado Trail, south, turn right at Third Street and it's on your left.
Sift flour, pepper and salt. Work in butter or margarine. Grate cheese; work until smooth. Add to flour mixture until smooth. Roll out and cut into 1/2 inch strips. (Can also be cut with cookie press.) Place on cookie sheet and bake at 400° for 8 to 10 minutes.
Blend 2 cups sugar, eggs, cream cheese and 1 teaspoon lemon juice until smooth. Add vanilla. Put this mixture into graham cracker crust. Bake at 350° for 20 minutes or until middle stops jiggling when shook. Cool for 10 minutes, then cream together sour cream, 2 tablespoons sugar and lemon juice. Put on top and bake an additional 10 minutes.
Heat milk to scald, but do not boil. Beat eggs, sugar, salt, nutmeg and vanilla. Beat well. Slowly add this to milk. Mix gently. Pour into shell. Bake 10 minutes at 400°, then turn oven down to 325° and cook 25 minutes longer.
Mix ingredients well and place in a greased and floured Bundt or tube pan OR 2 (8-inch) round cake pans. Bake Bundt/tube cake for about 45 minutes OR 8-inch round pans for 30 to 40 minutes in a preheated 350° oven. Test with toothpick for doneness. Cool; remove from pan.
Wash squash and slice, unpeeled. Place in pan; slice onion. Add squash; cook in enough water to make tender. Add 2/3 cup milk and 1 tbsp butter; let simmer just a few minutes. Add salt, pepper and serve.
Mix mushroom soup, water and stroganoff mix and pour into 9 x 13-inch baking pan. Mix remaining ingredients and form into 1 1/2-inch balls (makes 18 to 20 meatballs). Drop raw meatballs into soup mixture. Cover and bake at 350° for 1 1/2 hours. Uncover and return to oven to brown tops. Voila....meatballs with gravy.
Combine all ingredients and bake at 350° in 2 greased and floured 9-inch pans for 25 to 30 minutes. Cool in pan 15 minutes and remove.
Bake roast, salted with cup of water, covered, at 350° approximately 4 hours or until tender. Remove roast from broth. Remove all fat. Shred beef. Add barbecue sauce. Simmer 10 minutes. Put on warm sesame seed hamburger buns.
Dissolve yeast in a small amount of lukewarm water, then pour into buttermilk. Sift together the dry ingredients and make dough by adding oil and buttermilk mixture. Roll out dough and cut into biscuits. Let raise for 1 1/2 to 2 hours. Bake at 450° for 8 to 10 minutes, until golden brown.
Layer first 5 ingredients in order listed in a 9 x 13-inch cake pan. Whip Miracle Whip, sugar and milk. Spread Miracle Whip mixture over other layers. Refrigerate overnight. Mix layers thoroughly before serving.
Dissolve Jell-O in 2 cups boiling water. Add all ingredients into a gallon jug. Fill to the top with water.
Mix together margarine and sugar, add eggs, then remaining ingredients. Roll out and cut into shapes desired. May be decorated if desired. Bake at 375° for approximately 12 minutes.
Mix all ingredients together & stir well. Store in air tight container. To serve, mix 1/3 tsp fulls with hot water to taste.
Drop chunks of fish into brine. Leave overnight. Dry thoroughly with paper towels. Put in smoker for 8 to 10 hours.
Start heating oven to 325°. Place spareribs that have been cut into single ribs into shallow open pan. Cover with foil. Roast 1/2 hour. Pour off fat. Roast 1/2 hour longer.
Melt margarine and Snickers (that have been chopped) until creamy. Stir in Rice Krispies. Pat into 9 x 9-inch pan. Cool; cut into squares and serve. Great for snacks.
In heavy skillet, mix almonds, butter and salad oil. Cook and stir over medium heat until golden. Remove almonds and drain on paper towels. Combine celery salt, salt, chili powder and cayenne; sprinkle over hot almonds. Stir to coat. Makes 1 1/2 cups.
Drain salmon, reserving 2 teaspoons liquid. Remove bones and flake into small pieces. Combine reserved liquid, cream cheese, salmon, onion and liquid smoke. Blend thoroughly. Refrigerate several hours to blend flavors. Serve with crackers.
Chop onion into fine pieces and mix ingredients. Place in a baking dish and bake at 350° for 30 minutes or until boiling.
Remove skin from cut-up chicken; prick skin and salt well. Mix all ingredients into the yogurt except food coloring, cumin seed and butter. Put large gashes into the chicken and smear yogurt mixture well into the chicken. Cover with remaining yogurt mixture and let stand 8 to 10 hours. (Can be prepared night before.) Remove the chicken from the yogurt paste but don't throw away as you will baste the roasting chicken with it. Heat oven to 400° and put chicken on a well-greased pan and cook for 10 minutes. Remove from oven and baste well first with yogurt mixture and then a paste of the cumin, red food coloring, butter and a little chili powder and lemon juice. Return to oven. Do this 3 to 4 times while baking. This takes 40 to 50 minutes. Serve on bed of yellow rice garnished with lemon wedges, sliced tomatoes and onion rings.
In large kettle, combine the broth, lentils, rice, tomatoes, reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme and bay leaf; bring to boil and simmer the mixture, covered, stirring occasionally for 45 to 50 minutes or until rice and lentils are tender. Discard bay leaf and season with vinegar, salt and pepper to taste. Good with cut up smoked sausage added last 10 minutes. Makes about 1 pound. Serves 6 to 8.
In a large bowl, combine flour, 1 1/2 cups sugar, baking powder, salt, butter, milk and eggs. Blend at low speed until dry ingredients are moistened. Beat at medium speed for 3 minutes.
Melt butter in a large pan. Dredge chicken through. Put rest of ingredients in a 9 x 13-inch casserole. Mix well. Place buttered chicken, skin side up, on rice mixture. Bake uncovered at 350° for 1 hour and 20 minutes.
Cream together melted shortening and brown sugar. Cool slightly. Add eggs, one at a time. Sift together flour, baking powder and salt. Add to first mixture. Add chocolate chips and nuts. Bake in a greased pan at 350° until done. Cool in pan.
In large mixing bowl or food processor, combine cream cheese, mayo, onions, green pepper, Worcestershire, garlic powder, Tabasco and salt and pepper to taste. Mix well. Stir in ham. Place a tortilla on a large round plate. Spread a thin layer of ham mixture over tortilla. Repeat layers, ending with ham mixture on top of entire stack. Sprinkle chopped nuts or chopped parsley on top layer of stack. Cover and refrigerate at least 1 hour. Cut into wedges/small cubes. Serve with a decorative toothpick inserted in each piece. (Place picks in a row. Makes slicing with electric knife easiest.)
Put milk in a 2-cup measure (glass). Cook, covered with plastic wrap, for 2 to 3 minutes. Put a layer of ham on bottom
Melt butter in saucepan. Add pecans and shake until each half is well buttered. Place in 350° oven and bake for about 7 minutes or until	golden	brown.	Pour out on brown paper and sprinkle salt all over.
Whip together cream cheese, milk, vanilla and salt. Add sugar and chocolate alternately. Roll into balls and press a pecan half into each center to flatten.
Cream shortening and add sugar and eggs. Stir in sour cream and vanilla. Chill dough for 1 hour. Bake at 425° for 8 to 10 minutes. Drop by spoonful on greased cookie sheet.
Chop up chicken breasts. Mix all ingredients except almonds. Bake in buttered casserole dish with almonds on top. Bake at 350° for 30 minutes.
Preheat oven to 375°. Melt butter in a casserole dish. Add zucchini, peppers and onions in layers. Add tomato sauce. Sprinkle with bread crumbs, oil and Mozzarella cheese. Cover and bake for approximately 50 to 60 minutes.
Cream together the shortening and sugar. Add the eggs and vanilla. Sift together flour, salt, soda and nutmeg. Alternate with the sour milk. Mix well. Pour into a greased 13 x 9 x 2-inch pan. Sprinkle the brown sugar on top of batter. Bake in a 350° oven for 35 minutes.
Combine meat, 3/4 cup cheese, crumbs, milk, onion and egg; mix lightly. Shape meat mixture into 24 (1 1/2-inch) balls. Combine potatoes, beans, remaining cheese, flour, salt and pepper. Place in buttered 11 3/4 x 7 1/4 x 1 3/4-inch baking dish. Combine tomato sauce and sage; pour half of sauce over potato mixture. Bake in a preheated 350° oven, 20 minutes. Place meat balls on potato mixture; top with remaining sauce. Bake 45 to 50 minutes or until potatoes are tender. Makes 6 servings. Try it; it's better than best!!
Beat eggs; add sugar, flour, meal, butter, coconut, vanilla and pineapple. Bake at 350° for 1 hour.
Combine ground meats, bread, onion, parsley, egg, salt, 1/4 teaspoon pepper and nutmeg in a large bowl. Shape into 1 1/2-inch balls.
Roll into ball. Just before serving roll into pecans, sunflower, walnuts or whatever you choose.
Brown beef in oil in a large saucepan. Add onion, celery and garlic. Saute a few minutes. Add tomatoes (cut in pan), potatoes, parsley flakes, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 to 2 hours.
Combine all dry ingredients. Add liquids. Dump in 9-inch square pan, sprayed with Pam. Bake at 350° for 35 minutes. Can be doubled for large pan. Sweet.
Microwave broccoli 10 minutes or until tender. Microwave 1 bag of Minute rice per instructions on box. Combine broccoli, soup and rice. Top with cheese and then bread crumbs. Microwave 3 minutes on High.
In skillet, melt margarine; add corn and salt and pepper to taste. Cover and simmer until desired doneness.
Peel potatoes and cut into 1/2-inch cubes. Boil with the garlic cloves until tender. Drain. Mash; add thyme, milk and butter or margarine. Add salt and pepper to taste
Blend Crisco, egg and milk. Mix flour, baking powder, salt and sugar. Combine the 2 mixtures with mashed potatoes and mix thoroughly. Roll on lightly floured surface and cut with floured doughnut cutter. Fry in Crisco at 365° for 3 to 5 minutes. Drain.
Beat peeled persimmons with mixer until fairly smooth, then add soda and stir. Set to one side. Beat egg with milk until fluffy. Sift flour, salt and spices together. Combine egg and flour mixtures and blend. Add nuts, raisins and butter. Pour into greased 1 1/2 to 2-quart baking dish. Bake for 1 1/4 to 1 1/2 hours at 325°. Serve warm with whipping cream or vanilla ice cream.
Heat and mix cream of mushroom soup, cream of celery soup, and Cheese Whiz in saucepan. Meanwhile, cook both packages of chopped broccoli separately. Mix cooked broccoli with soup and cheese mixture. Add onion and Minute Rice. Bake 30 minutes at 350 degrees in 2-qt. casserole dish.
Add all ingredients into a large pot and cook over medium-low heat at least 2 hours. Add meatballs if you choose to. The longer you cook the sauce the better it tastes. Just make sure it does not burn on bottom. This sauce tastes as if it really were homemade.
Put butter in dish, in oven, so it will melt while oven is pre-heating. Then add onion, rice, mushroom soup, evaporated milk, cheese and broccoli on top. Put in oven like is. Leave in for 30 minutes, take out, stir everything together, put aluminum foil over dish and bake for another 30 minutes.
Peel and rinse potatoes. Cut in slices 3/4 the way down the potato. Put in baking dish, forming the potato slightly. Sprinkle with salt and drizzle with oleo. Sprinkle on parsley or chives. Bake at 375° for 50 minutes. Remove, put cheese on top and bake for 10 minutes more. Check with fork for doneness.
Grease 9 x 13 x 2 inch pan and pour 1 cup of sauce on bottom. Put 1/3 of uncooked lasagna over sauce. In large bowl mix together cheeses and thawed spinach. Alternate layers of cheese mix, sauce and noodles, ending with sauce. Add parmesan cheese over all. Pour 1 cup water around the edge. Seal with foil and bake 1 1/2 hours at 350°. Let set 10 minutes before cutting. Can be frozen without water.
Cook rainbow rotini as directed on package. Chill with ice cubes and refrigerate for perhaps 1 hour. Drain any water accumulated from ice cubes. Cut crab meat into small pieces and add rest of ingredients, mixing well. (Add salad dressing to taste.) Chill at least 1 hour before serving or even overnight; gives it a nice flavor.
Whisk all ingredients until well combined. Chill thoroughly before serving. Makes 3 cups.
Soak beans overnight. Cook hambone with water and tomatoes for 1 hour. Add barley, veggies and beans. Cook until tender (about 2 hours) on low heat. (May need to add additional water.)
Heat oven to 300°. Reserve 1 cup of dry cake mix. In large bowl, combine remaining cake mix, 1 egg and oil. Press crust mixture evenly into bottom and 3/4 way up sides of a greased 13 x 9-inch pan. In same bowl, blend cream cheese and sugar. Add 3 eggs and reserved cake mix. Beat 1 minute at medium speed. At low speed, slowly add milk and lemon juice. Mix until smooth. Pour into crust. Bake 45 to 55 minutes until center is firm. Top with filling.
Mix first 7 ingredients. Mix mayonnaise and water. Add to chicken mixture. Turn into greased casserole. Top with crushed potato chips. Bake at 450° for 15 minutes. Serves 12.
Empty the Crystal-Lite into a large punch bowl. Add the chilled club soda and limeade concentrate. Stir until completely dissolved. Spoon the sherbet into punch just before serving. Makes 18 servings, 1 cup each.
Mix first 5 ingredients. Grease cookie sheet. Flour hands and pat down dough. Poke holes in dough with fork. Bake at 325° for 8 minutes. Place chips on top; let melt. Spread and cut when cool.
Steam all vegetables separately for 8 to 12 minutes or until tender. Melt butter; stir in horseradish, vinegar, dill, salt and pepper to taste. In a large pan, toss vegetables with butter mixture. Keep vegetables warm, covered, in a 200° oven. Place in casserole to serve. Yield: 10 to 12 servings.
Combine cucumbers, onions, peppers and salt in large container. Cover with ice cubes and let sit for 3 hours or more; drain well. Cook together sugar, vinegar, celery seed, turmeric and cloves until boiling. Pour over cucumber mix. Bring all to a full boil at least 1 minute. Jar and seal.
Beat together until frothy the egg whites and cream of tartar. Gradually beat in sugar, a little at a time. Beat until very stiff and glossy. Drop by small spoonfuls in a circle on brown paper on baking sheet. Bake at 275° for 1 hour. Then turn oven off and leave in oven until oven has cooled. Serve filled with ice cream and fresh berries.
Mix together cream cheese, mayonnaise, salt, sugar and onion. Mixture may be refrigerated until ready to make sandwiches. To assemble sandwiches, remove crust from bread. Use cookie cutter to desired shape, preferably not much larger than a round slice of cucumber.
In a skillet, cook ground beef and onion until meat is brown and onion tender. Drain off fat. Stir in tomatoes, beans, rice, green pepper, chili powder and garlic salt. Add 1/2 cup water and 1/2 teaspoon salt. Bring to a boil; reduce heat. Simmer covered for 20 minutes, stirring occasionally. Top with cheese. Cover and heat until cheese melts. Sprinkle chips around edges. Serves 6.
Melt margarine in small saucepan over low heat. Add jelly and stir until it melts. Add wine; stir to blend and cook just long enough to heat sauce. (Cranberry juice may be substituted for wine.)
Cream sugar, shortening and egg together. Add buttermilk. Sift dry ingredients together and add. Add jam and mix well. Bake in a greased and floured cake pan, 8 x 8 x 2-inches in a moderate oven (350°) for 50 minutes or until done. Or bake in two greased and floured 8-inch layer cake pans in a moderately hot oven of 375° for 25 minutes. Spread with Seafoam Frosting.