HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel potatoes and cut into 1-inch chunks. Simmer potatoes, chicken broth, onion, pepper and butter flavor until potatoes are tender. Take out 1/2 to 1 cup and blenderize. Add flour which has been mixed in 1/4 cup cold skim milk to the blended portion. Return to rest of mixture. Add green beans or peas; simmer for 10 minutes.
Cream mayonnaise and cream cheese. Add chopped ham and remaining ingredients. Chill 5 hours, then shape into ball and roll in pecans.
Mix sugar, butter and eggs. Add milk with the soda and baking powder (dissolved). Mix in flour to soft dough. On center of each cookie use a little sugar, a raisin or a red hot. Bake at 400° until brown.
Sift flour, baking powder, salt and 2 tablespoons sugar together. Cut in 1/4 cup butter until mixture looks like corn meal. Place in ungreased 8 x 8 x 2-inch pan. Pat an even layer on bottom and half way up the sides of pan. Combine blueberries, sugar, tapioca and cinnamon. Put in crust and bake at 400° for 15 minutes.
Mix eggs, spices and tomato sauce. Blend with meat and bread crumbs. Flatten mixture on aluminum foil (about 9 x 12-inch). Cover with slices of Cappicolo and shredded cheese. Roll tightly like a jellyroll. Pinch the ends. Cook on a flat sheet pan or a flat pan with low sides. Bake at 350° for 1 hour and 15 minutes. The last 5 minutes, place cheese slices on top.
Beat until creamy and pour over cake crust mixture. Bake at 350° for about 50 minutes. Allow to get cold before you cut into small bars.
Saute squash, corn, spinach, onion and garlic. After vegetables are sauteed, add 1/2 can green sauce. Add seasonings (taste and season more, if needed). Heat tortillas in microwave. Put veggie mixture on tortillas near an edge and roll. Tortillas may rip. Place seam side down; top with rest of enchilada sauces and cheese. Bake at 375° for approximately 20 minutes until bubbly. Also, if bored with enchiladas, may save vegetable mixture and put cheese on a flour tortilla. Put some veggie mixture on top with more cheese and bake at 350° for 10 minutes or until cheese melts to make into quesadillas.
Heat oven to 350°. Have cookie sheets ready. Stir peanut butter, sugar and eggs in a bowl until blended (it will be sticky). With floured hands, roll level measuring tablespoonfuls into 1 1/4-inch balls. Place 1 1/2-inches apart on ungreased cookie sheets. Bake for 12 to 14 minutes until cookies look dry and tops crackled. Remove from oven and immediately press a kiss in center of each. Cool on cookie sheet 1 to 2 minutes, then remove to wire racks to cool. Store airtight in one layer up to 3 weeks.
Mix and bake at 400° for 20 minutes. Makes 6 muffins.
Brown ground beef and onion. Drain. Mix all ingredients reserving half of tomato sauce and stuff in peppers that have been cut in half and seeds remove. Using reserved tomato sauce, pour on top of peppers. Bake at 300° until peppers are tender-crisp or microwave for 10 or 12 minutes.
Preheat oven to 350°. Line muffin tins with paper baking cups. Make cake mix according to package directions. Spoon batter into muffin pans, filling each cup about 2/3 full.
Combine cabbage slaw, chicken, green onions, toasted almonds and sesame seed and noodles.
Mix the first 8 ingredients well and pour in loaf cake pan. Sprinkle the brown sugar and 1/2 cup cocoa over the batter. Pour 3 cups water over all. Do not mix. Bake at 350° for 30 minutes. Serve warm with milk.
Place broccoli on bottom of greased baking dish. Follow with meat layer. Mix remaining ingredients and pour over meat. Top with bread crumbs and butter. Bake at 375° for 30 to 35 minutes.
Melt Crisco, blend in sugar. Beat egg well; add. Add pinch of salt. Mix vinegar with baking soda; add to mixture. Stir in flour (handful at a time. May not actually use all 2 1/2 cups). Pour into cloth; roll until firm and very thin. Cut and bake at 400 degrees until brown. (Will have to watch carefully as they burn quickly.)
Mix together and refrigerate overnight. Drop by spoonful on cookie sheet. Bake at 350° until done.
Clean salmon and remove tail and head. Chop onions and slice carrots and celery. Put fish in a large roasting pan. Place half the onions inside of the fish, the remainder goes on top along with the carrots and celery. Add bay leaves and salt. Add water to cover the fish. Bake at 400° for 20 minutes. Reduce temperature to 350° and bake for 30 minutes.
Let braunschweiger soften. Mix together with the rest of the ingredients. Line round deep bowl with waxed paper. Put braunschweiger in bowl and pat down. Cover and chill until set (about 24 hours). Turn out on plate. Remove paper and ice with softened cream cheese.
In skillet, cook ground beef with chopped onion. Add chopped green pepper, tomatoes, corn, chili sauce or ketchup, chili powder and salt. Bring to boil and simmer, uncovered, 15 minutes.
Layer potatoes and the first 5 ingredients. Bake at 350° for 1 hour or until done. Serves 12.
Steam and drain broccoli. Mix mayonnaise and mushroom soup. Layer the broccoli and soup mixture. Top with grated sharp cheese. Put Ritz crackers on top. Heat until the cheese melts and crackers are browned in 375° oven for 25 to 30 minutes.
Beat eggs, sugar, cream and milk. Add cocoa with hot water (mix in small bowl). Add soda to cocoa and water mixture to give deep color. Add flour and soda.
Grease 9 x 13-inch pan. Mix well and place in pan. Bake at 350° for 1 1/2 hours.
Recipe is made in 3 layers. Mix the crushed pretzels, sugar and margarine and spread in a 9 x 13-inch pan. Bake at 400° for 6 minutes. Cool. This is layer one.
Mix milk and water together with salt and pepper to taste. Have fish well cleaned and deboned. Steaks or fillets should be from 1 to 2 inches thick. Dip fish in milk mixture, then roll in crumbs. Place on an oiled baking sheet and sprinkle each piece with salt and squeeze lemon juice over. Place pan in preheated, hot 450° oven. Bake 10 to 15 minutes, or until meat of fish flakes. Serve with lemon juice or tartar sauce.
Put green beans, green peas, celery, onion and pimentos into a bowl and salt to taste. Shake oil and sugar in a jar until sugar looks oily and add vinegar, water and paprika. Shake again and then pour over the vegetables. Cover bowl and let stand overnight in the refrigerator. This will last for weeks in the refrigerator (if everyone is away on vacation).
Mix well all together. Serve with baby carrots or other veggies, crackers or chips.
Pour pineapple into a 13 x 9-inch pan. Spread dry cake mix evenly over pineapple. Top with melted margarine. Bake at 350° until done.
Mix together. Roll in balls. Dip in sugar and flatten. Bake at 350° for 10 to 15 minutes. Makes about 3 1/2 dozen cookies.
Combine cracker crumbs, sugar and butter; mix well. Blend cream cheese, sugar, dessert topping mix and cold milk. Spread half of crumbled mixture in oblong baking dish. Add half of cream cheese mixture, then spread on cherry pie filling. Add remaining cream cheese and top with the rest of remaining crumbs. Refrigerate several hours before serving.
Melt butter. Blend in flour, salt and pepper. Cook over low heat until bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil one minute. Stir in cheese until melted.
Combine ingredients, except crumbs. Place in individual seashells. Sprinkle with buttered crumbs and bake in moderate oven (350°) for 30 minutes, or bake in a greased casserole. Serves 8.
Beat eggs and milk and cook in double boiler on very low heat until slightly thickened. Layer bananas, whole wafers, bananas and whole wafers in dish. Pour custard over top. Insert spoon in several places so that custard goes through to bottom layers.
Sift flour, baking powder and salt; add brown sugar. Blend in milk, vanilla and butter; pour into 1-quart casserole. Sprinkle with raisins. Combine syrup and 1/3 cup water in saucepan; bring to a boil. Pour over batter. Bake at 350° for 35 minutes. Yield: 6 servings.
Preheat oven to 350°. Grease and flour pan. Mix all ingredients together. Pour into 9 x 13-inch pan. Bake for 30 minutes. In Bundt pan, bake 45 minutes.
In a saucepan, saute onion. Add tomato sauce and peas with juice, salt, pepper, oregano and garlic powder. Simmer for about 10 minutes. Pan-fry potatoes. When done, drain. In a 1 quart pan, press uncooked chopped meat to about 1-inch thick. Add potatoes. Cover with tomato sauce mixture. Bake at 400° for about 45 minutes or until meat is done. Serve hot with favorite salad.
Melt butter in a 9-inch iron skillet. Remove from heat. Place pineapple in pan. Sprinkle brown sugar over pineapple.
In skillet, saute almonds in margarine until golden brown, about 5 minutes. Remove almonds. Set aside.
In blender, puree raspberries, water and wine if desired. Pour into saucepan; add cran-raspberry juice, sugar, cinnamon and cloves. Bring just to a boil over medium heat. Remove; strain and allow to cool. Whisk in lemon juice and yogurt. Refrigerate. Serve in small bowls and top with dollop of sour cream. This is a beautiful soup. Lovely way to begin a luncheon.
Place apples in dish and sprinkle with cinnamon. Cut bread slices into 3 pieces and lay on top of apples. Mix sugar, flour, egg and butter or margarine. Drizzle over bread. Bake at 350° for 25 minutes.
Microwave all ingredients, except fish, for about 3 minutes. Pour over fish of your choice. Bake for 10 minutes. Turn fish; bake 10 minutes more in hot oven at 350°.
Preheat oven to 350°. Sift dry ingredients together. Cream butter and sugar. Add egg	to butter mixture. Add dry ingredients alternately with milk.	Mix in apples and raisins. Pour into greased loaf pan. Bake approximately 90 minutes.
Brown chops and remove to a dish. Cook onion and celery in margarine until golden and soft. Add egg, bread cubes, salt, pepper and parsley flakes. Mix well until it sticks with the consistency of dough.
Combine apples, grapes, celery and walnuts. Turn fruit mixture into salad bowl. Chill. Combine mayonnaise, sugar and lemon juice. Whip cream until soft peaks form. Fold into mayonnaise mixture. Spoon the dressing over the chilled fruit mixture. Sprinkle lightly with nutmeg.
Place hot water, sugar and salt in a saucepan and cook 8 minutes. Pour into 13 x 9-inch cake pan. Make a batter of sugar, flour, cocoa, baking powder, milk, nuts, vanilla and butter. Drop by large tablespoons into hot water. Bake at 350° for 30 minutes.
Cook onion, celery and 4 tablespoons margarine (melted, not browned). Add corn, water, seasoning and pepper. Bring to a boil. Pour over stuffing in a large bowl; mix. Add slightly beaten eggs and mix thoroughly. Form into 8 or 10 balls; place in a 9 x 13-inch greased baking pan. Dribble melted margarine over tops.
Cook broccoli and drain. Place in greased 9 x 13-inch pan. Put chicken on top of broccoli. Mix soup, salad dressing and lemon juice in a bowl. Pour mixture over chicken. Sprinkle cheese on top. Sprinkle bread crumbs on top. Drizzle melted butter over everything. Bake at 350° for 45 minutes.
Heat oven to 300°. Mix sour cream and chopped chiles. Layer 1 1/2 cups rice, 1 1/2 cups sour cream mixture and half of cheese slices in buttered 3-quart casserole. Repeat layers with remaining rice, sour cream and cheese slices. Bake uncovered 45 minutes or until hot. Sprinkle with Cheddar cheese. Return to oven 5 minutes or until cheese is melted.
Cream together margarine and sugar. Add egg, beating well. Stir in molasses. Sift together the dry ingredients. Add to creamed mixture alternately with water. Drop from teaspoon 2-inches apart. Bake in a 400° oven for 8 minutes. Remove to rack. Frost while still warm.
Put your onions, peppers, salt, cloves and black pepper in blender until liquified. Put in 4-quart pan with a gallon of tomatoes (that have been peeled and also run through blender). Put your vinegar, sugar and celery salt in the pan with the other ingredients. Boil until thick and taste is where you want it, then put in jars and seal. Very good.
Sift flour, sugar, baking powder and salt together in a bowl. Cut the margarine and cream cheese into the dry ingredients until the mixture is full of fine lumps, resembling pie crust. Add egg and vanilla. Mix well. Put through cookie press or roll out and use cookie cutters. Place on ungreased baking sheet and bake. Remove cookies at once onto rack.
Cream shortening and sugar until fluffy. Add egg. Beat well on medium speed. Add flour, salt, soda, vanilla and chocolate chips. Stir well; dough will be stiff. Grease cookie sheet. Drop by teaspoon. Bake at 375° for about 8 minutes. Let cool for about 10 minutes. Makes about 4 dozen.
Mix jello and hot water. Mix cream cheese and pineapple thoroughly. Mix with jello and blend Cool Whip. Pour into jello mold and refrigerate.
Mix cake mix, butter and 1 egg together and press into 9 x 13-inch pan. Mix together sugar, cream cheese and 2 eggs. Pour over cake mix. Bake at 350° until done, 35 to 40 minutes.
Cream butter and gradually add the sugar. Beat until light and fluffy. Add eggs, two at a time, beating well after each addition. Add milk and vanilla. Gradually add flour, beating at medium speed on mixer until well mixed. Turn mixer to low and continue beating for 10 minutes. Turn into angel food cake pan and bake 1 hour and 25 minutes or until when long straw is inserted it comes out clean.
Spread each tortilla with 2 tablespoons cream cheese. In a small bowl, combine chicken, cheese, bell peppers and onion. Evenly divide chicken mixture over each of 4 tortillas. Top with remaining tortillas. Lightly spray both sides of each quesadilla with nonstick cooking spray. Place quesadillas onto baking sheets. Bake at 400° for 12 minutes or until golden brown, turning once halfway through heating. Cut quesadillas into wedges and serve with favorite Mexican toppings. Makes 8 appetizer servings.
Using skinned conch tails (about 1 pound total), cut conch into strips and feed through standard meat (hamburger) grinder. Chop bacon (or salt pork); place with ground conch and chopped onion in uncovered frypan and cook over medium heat, stirring all the while until thoroughly browned. Place browned conch mix, potatoes, green or red pepper, carrots and celery with tomato sauce, Worcestershire sauce, bay leaves and parsley flakes in 6-quart pressure cooker or lidded pot. Add 1 to 2 cups water if mixture is too dense. If pressure cooker is used, cook at 15 psi for 20 minutes. If pot is used, bring to boil, then lower heat to medium-low for 1 1/2 to 2 hours or until potato and carrot cubes are tender to the fork.
Mix ingredients together to form into a ball. Cover with chili sauce or your favorite shrimp sauce. Serve with crackers.
Mix dry ingredients. Cut in softened butter and Crisco. Add milk and mayonnaise. Knead on floured surface. Roll out 1/2-inch thickness. Cut out and place on greased baking sheet. Prick surface with fork and brush tops with milk. Bake at 425° for 15 to 20 minutes.
Scald milk. Add sugar and butter. Cool. Add dissolved yeast and egg next. Add flour, salt and nutmeg to make a sponge. Let rise. Add enough additional flour to make a soft dough. Let rise. Push down and roll out. Cut and let rise. Put top side down into hot fat. Do not have fat too hot or doughnut will brown before baking. Dip in sugar or glaze with sugar and water.
Melt butter in saucepan over low heat. Blend in flour, salt and dash of pepper. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles (a wire whisk works well). Remove sauce from heat when it bubbles. Add cheeses or other flavorings at this point.
Layer chicken on top of corn tortillas that have been dipped in chicken broth and cut or torn to chip size. Mix all other ingredients, except cheese. Pour over chicken. Sprinkle grated cheese over top and bake for 30 minutes at 350°.
Cream sugar, butter, peanut butter and eggs together. Mix in flour. Roll into balls and crisscross top with fork. Bake at 375° for 10 to 12 minutes.
Place soda crackers on bottom of cookie sheet. Boil the brown sugar and butter for 3 to 4 minutes or almost to crack stage. Pour this mixture over the crackers. Bake in a 400° oven for 5 minutes until slightly brown. Pour chocolate chips over top, let melt and then spread. Cool in refrigerator and break into pieces. Best when stored in refrigerator.
In a glass bowl or glass saucepan: Use 1/2 of the bottle of vinegar (approximately 1 cup). Double this amount in water (for example: 1 cup of vinegar equals 2 cups of water). Add 2 tablespoons crushed red pepper (later can add more to season to taste). Add 3 tablespoons seasoned salt (later can add more to season to taste). Add 1 tablespoon salt. Stir well until ingredients dissolve. Red pepper will not. You will add more salt, seasoned salt and crushed red pepper until you get the taste you desire.
Mix cheeses and onion by hand. Add salt and pepper. Mix again. Refrigerate for several hours. Shape into a ball. Roll in parsley and nuts. Sprinkle with paprika.
Mix together in large bowl cucumbers, green peppers and sliced onions. Mix in saucepan sugar, white vinegar and salt until sugar melts. Add vegetables to mixture and boil 2 to 3 minutes. Pack in 1/2 pint jars.
Prepare rind by removing all red and green. Cut rind in small pieces, about 2 inches square. After cutting melon, soak in 1 cup salt and enough water to cover for 12 to 15 hours. Pour water off; boil in fresh water. Boil sugar and vinegar for 10 minutes. Add spices, tied in a bag. Simmer until syrupy, about 2 hours. Add melon; simmer for 1 hour. Fill jars and seal. Yields 12 pints.
Scald milk, add sugar, salt and shortening, let cool. Dissolve yeast in warm water, add to milk. Add enough flour to make soft dough. Knead well, place in greased bowl, brush top with oil. Cover and let rise until double in size. Turn dough on floured board or pastry cloth and knead well. Shape into rolls and put in muffin pans, brush with oil. Let rise until double in size; bake at 250° for 20 minutes. Remove from pan and cool. Freeze.
Mix cake mix according to package directions. Grease and flour 9 x 13-inch pan and pour half the batter into pan. Bake 15 minutes at 350°. Meanwhile, melt caramels, butter and milk in saucepan. Pour hot caramel mixture over hot cake.	Sprinkle chips and pecans exactly over caramel mixture. Pour remaining cake batter on top. Bake 20 minutes. Serve topped with caramel pecan frosting.
Preheat oven to 350°. Mix cake mix and brown sugar in large mixing bowl. Add butter, eggs, water, flour and vanilla. Blend all ingredients well (batter will be stiff). Stir in chocolate chips and nuts by hand. Spread batter in a greased 9 x 13-inch pan. Bake, uncovered, for 30 minutes. Cut into squares. Makes 30 bar cookies.
Mix the first 5 ingredients. Put corn flakes on top and bake until browned, about 20 minutes.
Drain off liquid from beans, corn and peas and combine. Add next 4 ingredients. Boil remaining ingredients. Let cool and pour over vegetables. Will keep several weeks in refrigerator.
Preheat oven to 325°. Place all vegetables in heavy oven-proof casserole with lid. Dot with butter. Sprinkle with parsley, Spike, sea salt and pepper. Cover and place in oven for 35 to 40 minutes or until vegetables are tender.
Mix and cool the raisins, oleo and boiling water. Add soda, eggs and vanilla. Add flour, sugar and salt. Add walnuts and vanilla. Grease 5 or 6 No. 2 cans or bread pans. Fill 1/2 full. Bake at 300° for 30 minutes. Then at 325° for another 30 minutes. Remove pans from oven. Let stand 10 minutes. Invert pans to remove.
Heat oven to 400°. Combine bread crumbs, flour, paprika, poultry seasoning, onion salt, garlic powder, thyme and pepper. Stir with fork until well blended. Add oil slowly. Toss with fork to distribute. Stir until well blended. Moisten chicken with water. Roll in coating mixture. Place in single layer in a 15 1/2 x 10 1/2-inch jelly roll pan or other large pan. Sprinkle any remaining crumb mixture over chicken. Bake at 400° for 30 minutes or until no longer pink in center. Serves 8.
Place the fillets in greased 1 1/2-quart baking dish. Pour Minute rice around fillets; sprinkle with oregano and pepper. Spread the tomatoes over the top and cover with foil. Bake at 375° for about 50 minutes. You can use fish, chicken or pork (1/2-inch thick portions).
Mix all dry ingredients. Melt margarine and combine with seasonings. Pour over dry ingredients; mix well. Bake for 45 minutes at 250°. Stir every 15 minutes, turning ingredients well. Turn out onto paper towels, allowing to cool. Store in airtight container.
Cook potatoes; set aside to cool. Fry bacon until crisp; drain and crumble. Save stock. Slice potatoes into mixing bowl; sprinkle with salt, pepper, sugar and parsley flakes. Add bacon bits. Mix vinegar, water and bacon stock in frypan. Add flour; stirring constantly, bring to boiling point. Remove from heat and pour over salad ingredients. Serve immediately.
Cream sugar and shortening; add eggs and beat one at a time. Add flour, soda, salt and buttermilk (alternate and stir). Beat until smooth. Pour boiling water over 100% bran and let stand until fairly cool. Add to mixture and beat. Fold in raisins and All-Bran. Mix carefully (will keep in refrigerator up to 6 weeks). When ready to cook a batch, do not stir. Dip what you need into greased muffin pans and bake 20 to 25 minutes at 400°. When cooked, any leftover will freeze.
Combine spices and seasonings and pour over meat. Marinate overnight in closed container in icebox. Cook 3 to 4 hours at 300°. The last hour pour one cup of Kraft hot barbecue sauce. When done take from oven and slice; ready to eat. Use the mild sauce if you like.
Line baking dish with chipped beef. Wrap each chicken breast with a bacon slice and place on top of the chipped beef. Mix the two soups and sour cream together. Pour over chicken. Cover dish and bake for 2 hours at 250°. Remove cover and continue to bake 1 hour or until chicken is tender.
Mix first 2 ingredients together in a large bowl. Bring next 4 ingredients to a boil. Pour hot mixture over the flour and sugar. Mix well. Add last 4 ingredients. Beat well. Pour into greased and floured jelly roll pan. Bake at 400° for 20 minutes.
In a large bowl combine the potatoes, garbanzo beans, celery, olives and onion. Add the salad dressing; toss gently to coat the vegetables. Cover and chill at least 2 hours.
Combine cream cheese and peanut butter in a large bowl. Beat at medium speed until light and fluffy. Gradually add Cool Whip and powdered sugar and continue beating until smooth. Spoon filling into prepared crust. Freeze at least 8 hours or overnight. Yields 2 (9-inch) pies.
Preheat the broiler. Slice the bread and spread it with butter or margarine. The garlic should be chopped as finely as possible. Sprinkle it over the bread. Season lightly with the parsley.
Mix all ingredients together; put in casserole dish. Cover with potato chips (crushed). Sprinkle with paprika. Bake in 350° oven until golden brown.
In 10-inch skillet heat butter, add onion and cook until brown. Add cabbage and mix well. Cover and cook 10 minutes; stir often. Mix in noodles, 1 tablespoon butter, salt and pepper. Reheat if necessary.
Combine the soups in a mixing bowl, do not dilute. Brown the meat; add salt and pepper to taste. Add oregano, cumin, jalapeno and onion. Combine with soup mixture. Line the bottom of a square or oblong Pyrex dish with chips. Layer meat, cheese, another meat layer, chips and top with cheese. Bake at 350° for 30 to 45 minutes.
Cream butter and sugar. Add eggs. Beat well. Slowly stir in honey. Sift dry ingredients together. Add flour mixture and milk alternately to the creamed mixture, beating well after each addition. Fold in chopped nuts, figs and raisins. Pour batter into four well-greased and floured 6 x 3-inch miniature loaf pans. Bake at 350° for 50 minutes. Makes four small cakes.
Put cucumbers, onions and green peppers in a container and cover with salt. Sprinkle with garlic and cover with ice on top. Do not stir. Let stand for 3 hours, then pour off salt water. Now, mix the sugar, vinegar, turmeric, celery seed and mustard seed in a large cooker and mix the cucumber mixture in and bring to a boil. Put in jars and seal.