HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil potatoes in salted water 15 to 20 minutes. Drain. Put potatoes in 9 x 13-inch buttered baking dish. For cheese sauce, mix together on low speed of mixer milk, flour, salt, pepper and Worcestershire sauce. Add butter and Cheddar cheese. Cook cheese sauce on High in microwave for 5 minutes. Remove and mix with mixer. Remove and mix again. If not thick enough, return to microwave to cook longer. When cheese sauce starts to thicken, pour over potatoes. Bake at 350° for 25 minutes.
Preheat oven to 400°. Mix all ingredients together in a large bowl. Drop into well-greased muffin tins. Bake 15 minutes. Makes 12 rolls.
Mix butter and sugar well. Add egg and molasses. Beat until light. Add dry ingredients that have been sifted together. Roll out on floured board. Cut half of dough with donut cutter, the other half with regular biscuit cutter. Bake at 350° for 10 minutes. Cool.
Mix together butter, broken pretzels and sugar. Bake in a 9 x 13-inch pan at 400° for 8 minutes. Cool.
Mix first 3 ingredients and pat firmly in bottom of 9 x 13 baking dish. (Mixture will be stiff.) Sprinkle chocolate chips and pecans over this. Then mix remaining ingredients and spread over top of chocolate chips and pecans. Bake at 350° for 30 minutes or until golden brown.
Dissolve red hots in 1 cup hot water. Add Jell-O. Stir until dissolved. Add 1 cup cold water and applesauce. Chill until almost set. Stir in cream cheese and add nuts.
Put in blender in order listed. Blend well. Cook on hot griddle or skillet. It will keep in refrigerator for several days.
Clean mushrooms and cut stems up finely. Mix with bread crumbs, Parmesan cheese, garlic and onion salt to taste.
Spray a jelly roll pan with nonstick cooking spray. Place crackers close together on pan. Boil and stir the butter and brown sugar for 3 minutes. Pour over crackers and bake at 375° for 10 minutes. Cover with chocolate chips and spread. Let cool. Break in pieces.
Combine undrained potatoes, summer sausage or salami and onion. Bring to boiling. Reduce heat and simmer, covered, for 5 minutes. Drain well. Stir in the Italian salad dressing and parsley flakes. Serves 3.
Add oil, apples and nuts to beaten eggs. Combine ingredients. Add to egg mixture. Pour into greased and floured 13 x 9-inch pan. Bake at 350° for 40 to 45 minutes.
Add cheese, flour, sugar, salt and pepper to corn. Beat eggs; add to corn mixture. Heat milk and butter; pour into mixture. Put in a greased 9 x 13-inch baking dish. Cover with bread crumbs. Bake at 350° about 45 minutes.
Grease sides only of 9-inch spring-form pan; set aside. Mix crumbs with butter until blended. Press firmly in bottom of pan. Chill. In large bowl, beat cream cheese and 3/4 cup sugar until smooth. Beat in eggs and 1 teaspoon vanilla until well blended. Stir in 1/2 cup sour cream and the chocolate chips until well blended. Pour into crust. Bake in preheated 325° oven for 40 minutes or until 3-inch circle in center jiggles when pan moved gently. (Cheesecake becomes firmer on cooling.) Cool in pan on rack 20 minutes. Increase oven to 475°. Mix well remaining 1 cup sour cream, 1/2 cup sugar, 1 1/2 teaspoons vanilla and lemon juice. Spoon gently and evenly over top of cheesecake. Return to oven; bake 5 minutes longer. Cool completely on rack, then chill. To serve, remove sides of pan; let stand 1 hour at room temperature. May be refrigerated up to 4 days. Freeze for longer storage. Makes 10 servings.
Cook rice and drain. Combine cream of mushroom soup and cheese in saucepan until melted. Add broccoli. In small skillet saute onion and celery in butter. Add to soup and cheese mixture. Pour into casserole dish and bake for 1 hour at 300°.
Let sausage and cheese set at room temperature, then mix with biscuit mix. Roll into balls and bake on cookie sheet for 12 to 15 minutes at 350°.
Cook celery in 1/2 cup water, just until tender. Do not drain. Peel and cube potatoes. Place in 4-quart saucepan with 2 cups water. Add cooked celery, onion, salt and pepper. Cook until potatoes are tender. Mash slightly to eliminate definite cubes. Add milk. Bring to a boil. Reduce heat to low, cover tightly and simmer 20 minutes.
Heat in saucepan the pineapple and jello until thick. Set aside and let cool. In this order, mix Cool Whip, buttermilk and nuts to cooled jello mixture. Chill until firm.
Soften cream cheese and butter. Beat together. Add sugar, eggs, flour and vanilla. Beat until smooth and set aside. Prepare cake like batter as directed on brownie mix package. Pour 3/4 into 9 x 12-inch greased pan. Pour cream cheese mixture over brownie layer. Spoon remaining brownie batter in spots and swirl 2 mixtures together. Bake at 350° for 35 to 40 minutes. Cool and frost.
Mix flour, cornmeal, salt, sugar and baking powder. Add milk and stir in eggs. Pour into melted hot shortening which has been heated in baking pan in the oven. Bake at 425° for 25 to 30 minutes.
Mix soup and margarine until well blended. Fold sour cream, green onions, Cheddar cheese and potatoes into soup mixture. Spread into greased 9 x 13-inch pan. Sprinkle crumbs over top. Bake 40 minutes at 350°.
Mix all together. Drop one rounded teaspoonful on cookie sheet. Press with fork. Bake at 350° for 10 to 12 minutes or until light brown. Serves 12.
Add pickling salt to onion, green and red pepper and tomatoes. Let stand overnight and then drain. Add remaining ingredients. Mix well and place in jars and seal. Cool pack and bring to boil and let cook 10 minutes in boiling water so jars will seal.
Prepare pie crust. Put grated apples into crust. Mix remaining ingredients and pour over apples. Bake at 325° for 35 to 40 minutes.
Simmer all ingredients until meat is well cooked. Serve on hamburger buns. Serves 4.
Heat oven to 350°. Grease and flour 6 x 3 x 2-inch baking pans. Mix flour, sugar, baking soda, salt, cinnamon, nutmeg, cloves and baking powder. Add pumpkin, oil, eggs, nuts and raisins. Stir until dry ingredients are moistened and mixture is smooth. Pour into prepared pans. Bake 60 minutes or until a wooden pick inserted in center comes out clean. Remove from pans and cool on wire racks. Wrap in plastic wrap then aluminum foil and store overnight.
Cream together butter and sugar. Blend in egg. Sift together flour, baking powder and salt and add to mixture. Add vanilla. Divide dough into two parts. Chill 1 to 2 hours.
Grease 13 x 9-inch pan with butter. Spread olives in pan; cover with cheese. Add to beaten eggs, Worcestershire and Tabasco sauce. Pour over cheese and olives. Bake at 350° until firm, about 25 minutes. Serve warm.
Prepare cake mix according to package directions. Spread in 9 x 13-inch pan. Bake 12 to 15 minutes at 350°. When cool, spread with crushed pineapple. Mix cream cheese, 1/2 cup milk and salt. Beat until fluffy. Add instant pudding; blend. Add 2 cups milk; mix well. Spread pudding mixture over pineapple. Spread Cool Whip on last. Sprinkle with toasted coconut.
Mix all ingredients and bake in greased and floured 9 x 13-inch pan at 325° for 25 to 30 minutes. Dust with powdered sugar.
Use a 10 x 15-inch jelly roll pan with sides and lightly greased. Lay out crescent rolls. Bring up dough on sides of pan. Pat in place. Layer in order: meat, hash browns and cheese evenly over the crescent rolls. Mix eggs, milk and spices and pour carefully over layers. Let eggs settle. Then bake at 350° for 40 minutes. Times will vary. (Eggs need to be firm.) Cool slightly and cut in squares. Serve with fresh fruit salad. Enjoy!
Mix gelatine and water together. Drain pineapple. Add sugar to the pineapple syrup. Bring to a boil. Pour this into the gelatine. Add crushed pineapple and cottage cheese. Add the Cool Whip. Refrigerate.
Layer each, seasoning each layer. Pour tomatoes over top. Cover and bake in 350° oven for 1 3/4 hours. Serves 6.
Peel and core cucumbers. Cut into chunks or rings. Cover with water to which pickling lime has been added. Let set 24 hours. Drain and rinse well. Put in ice water to cover. Let set 2 hours.
Heat oven to 400°. Mix margarine, sugar and eggs thoroughly. Sift together the flour, cream of tartar, soda and salt. Stir into first mixture. Form into balls about the size of walnuts. Roll in mixture of cinnamon and sugar. Place on ungreased cookie sheet. Bake for 8 to 10 minutes.
Pour tomato sauce over first 6 ingredients. Cover and bake 45 minutes at 350°. Uncover. Add bread and grated cheese. Bake 10 minutes longer.
Mix all ingredients together and pour into 2 pie shells. Bake at 250° for 45 minutes to 1 hour.
Peel and grate potatoes, mix with flour, set aside for a few minutes. Add onion, eggs and salt and pepper to taste and mix well. Make into real thin pancakes. Fry on hot skillet in heated oil.
Cook onion and potatoes in turkey broth about 20 minutes; add peas and carrots. Cook 10 minutes longer. Add butter, liquids, herbs and salt and pepper to taste. Add turkey and heat. Serve with a sprinkling of paprika and parsley and the croutons. Makes 4 servings.
Melt first three ingredients in top of double boiler. Remove from heat. Add next 3 ingredients. Beat on low for 1 minute. Then on high speed for 1 minute. Refrigerate for 15 minutes. Beat every 5 minutes by hand. Beat on high speed for 2 minutes. Pour into a 9 x 13-inch pan. Chill.
In a large bowl, toss together the lettuce and the celery. Layer all remaining ingredients in the exact order listed. Cover tightly and refrigerate 8 hours before serving.
Combine bread cubes, apple, cheese and raisins. Sprinkle with salt and cinnamon. Add orange juice and butter. Stir until bread cubes are coated.
Heat oven to 425°. Grease 9 x 9 x 2-inch pan. Blend all ingredients except whole kernel corn, about 20 seconds. Beat vigorously one minute. Stir in whole kernel corn. Pour into pan. Bake 20 to 25 minutes, or until golden brown.
Beat softened butter and sugar together. Add eggs and beat. Mix all dry ingredients (flour and seasonings). Alternate adding dry ingredients and whiskey to the butter, sugar and egg mixture. Mix well. Add vanilla. Add candies, dates and pecans. Drop by teaspoon on cookie sheet. Bake at 300° for approximately 20 minutes. Store in airtight container for moist cookies. Add a piece of apple to container for even softer cookies.
Separate eggs and add sugar, salt, milk, vanilla to egg yolks. Beat egg whites stiff, fold into yolk mixture. Add in cooked rice. Pour into 1 1/2 qt baking dish. Sprinkle with nutmeg. Bake at 350° for 45 minutes.
Chop and saute vegetables in olive oil. Add raw hamburger, celery seed and remaining ingredients. Stir and simmer until desired thickness.
Put crescent rolls flat in pan. Spread out so they touch and form a crust. Sprinkle on browned sausage. Add thawed hash browns and pour mixed eggs over top. Sprinkle with cheese. Bake at 325° to 350° until crust is brown and egg is set.
In 3-quart saucepan over high heat, bring potatoes and enough water to cover to boil. Reduce heat to low; simmer, covered, ??? minutes until potatoes are just tender; drain.
Whip cream cheese and milk until fluffy. Add peanut butter and powdered sugar; mix well. Fold in Cool Whip. Pour into graham cracker crust or one of your choice. Top with peanuts. Refrigerate.
1st Day: Put cucumbers (not more than 2-inches in diameter) in crock. Mix 2 quarts of cold water and 1 cup pickling salt. Pour over cucumbers and cover.
Mix salmon and egg in a bowl. Add Bisquick mix and stir. Heat oil in skillet and drop salmon mixture by tablespoonfuls into skillet. Flatten each salmonette with spatula. Cook each side until brown, around 2 to 3 minutes per side. Cook on stove top.
Beat eggs in mixer until foamy. Beat in sugar, zucchini, oil and vanilla. Stir in remaining ingredients except sesame seed. Pour into greased and floured loaf pan (9 x 5 x 3-inch). Sprinkle top with sesame seed. Bake at 350° about 1 1/4 hours (until toothpick inserted in center comes out clean). Cool in pan 10 minutes, then remove from pan and cool on wire rack.
Gently heat milk with cans of soup. Add grouper bits and cook 10 minutes. Add potato flakes and other ingredients. Continue cooking gently another 8 minutes. Chill. At serving time, heat portions in individual bowls in the microwave oven.
Mix marinade ingredients and marinate pork at least 1 hour. Line baking pan with aluminum foil. Bake at 450° for about 25 minutes.
Melt shortening and cocoa together. Blend sugar, egg and stir into melted chocolate mixture. Beat in dry ingredients. Stir in nuts and vanilla. Pour batter into 9-inch square pan which has been coated with shortening. Bake at 350° for 30 minutes. Cut into squares while warm.
Add eggs and sugar. Beat well. Add other ingredients. Bake in an unbaked pie shell at 350° for 40 to 45 minutes.
Crush one large package of Oreo (minus 1 cup) cookies and mix with melted margarine. Press into a 9 x 13-inch pan. Soften 1/2 gallon ice cream and pour over crust. Refreeze. Then pour a jar of Hershey's fudge over re-hardened ice cream. Spread Cool Whip on top and refreeze, after sprinkling with reserved crushed Oreos.
Combine sugar, cocoa, milk and margarine. Bring to a boil, then cover and cook for 3 minutes until forms a soft ball in water. Add vanilla and cool for 15 minutes. Beat until creamy.
Boil water and sugar and let cool! Add all other ingredients, except 7-Up. Mix and freeze in a plastic ice cream pail. When frozen, ready to use. Use 1 part slush to 1 part 7-Up in glass and stir!
Place the whole can of milk in sauce pan and put enough water in the pan to cover can completely. Boil about 3 hours turning every 30 minutes with tongs. Add hot water as need to keep the can of milk covered at all times. After 3 hours, take can out and set aside for at least 4 hours. Best to do this the day before you need it. When cooled, open can and with spatula, spoon caramel filling out into crust. Top with cool whip and chill over night. Can do two or three cans at once and mark cans when cooled and place in cabinet until the next time you want to make this pie. Just open can, spoon into crust top with cool whip and chill and you have a pie in 5 minutes. Enjoy.
Fry meat and drain. Add diced onion, pepper, spices and spaghetti sauce; set aside. Mix together cream cheese, sour cream, Parmesan and parsley; set aside. Cook and drain egg noodles.
Mix the 6 dry ingredients. Add vinegar and honey. Immediately beat with an electric mixer on low. Add oil slowly in small amounts. Continue mixing on medium, then increase to high speed as it thickens. Refrigerate. Holds well.
Brown and drain sausage. Saute celery and onion in butter. Mix together the beans, celery, onion and sausage. Heat the remaining ingredients in skillet used to cook sausage, celery and onion. Add warm mixture to beans and sausage mix. Bake for 1 hour at 350° in a covered container.
Cook broccoli according to package directions in salted water until tender; drain. Arrange stalks in greased 12 x 7 1/2-inch baking dish. Layer chicken atop. Combine mayonnaise, soup and lemon juice. Pour over chicken. Sprinkle with cheese. Combine crumbs and butter; sprinkle over all. Bake at 350° about 35 minutes or until heated. Trim with pimento strips if desired.
Mix all ingredients, except cracker crumbs. Pour into a square well buttered baking dish. Sprinkle top with crumbs and dot with butter. Bake at 350° for 30 to 45 minutes. Serves 8.
Peel and slice vegetables. Place baking grease in bottom of large iron skillet. Layer in this order in frypan: potatoes, onions (sprinkle with salt, pepper and parsley). Repeat. After all layers go on, pour water over. Cover skillet and cook on medium heat for about 30 minutes. Serves 8.
Combine first 4 ingredients. Add 1 cup pecans and mix well. Refrigerate until firm, then shape into ball. Roll in remaining pecans before serving. Very good with Town House crackers.
Make a white sauce with the flour, butter and milk. Add the seasonings and then the crab. Place in a baking dish and sprinkle with bread crumbs and bake at 400° for 15 to 18 minutes.
Cream the shortening and sugar. Add the sour cream, eggs and vanilla. Sift dry ingredients together. Add to creamed mixture and chill overnight or in the freezer for several hours. Roll small portions out on lightly floured surface. Use cutters to make cutouts of your choice. Bake on a greased cookie sheet at 375° for 15 minutes. Cool. Frost with Buttercream Frosting and decorate. Makes 6 dozen.
Cream sugar and shortening together. Beat in egg and molasses. Mix remaining dry ingredients together and add to form a stiff dough. Roll into walnut size balls and roll balls in granulated sugar. Place on cookie sheet about 2 inches apart. They will flatten out when baked. Bake at 350° for 10 minutes.
Place roast in center of large piece of foil in roasting pan, pulling up sides of foil. Brush A.1. sauce over meat. Sprinkle with onion soup mix and mushrooms. Add liquid, then continue pulling foil over roast and fold over each other. Bake at 350°.
Put chicken (preferably white meat) in bowl. Add other ingredients, tossing lightly. Chill. Makes 6 to 8 servings.
Mix together the chicken/shrimp, cashews, celery and green onions. Then mix the soup, milk and noodles (save 3 tablespoons of the noodles to sprinkle on top). Combine the two mixtures and pour into a greased casserole dish. Sprinkle with the remaining noodles and the dash of paprika. Bake at 350° for 45 minutes.
Blend peanut butter and cream cheese with confectioners sugar, then add Cool Whip and mix until blended. Put in graham cracker crust. Chill 5 to 6 hours.
Brown sausage and drain. Roll dough to 1/4 to 1/2-inch thickness. Mix sausage and cheese, place mixture into dough and fold all 4 sides around mixture. Bake at 350° for 35 to 45 minutes, until golden brown.
Simmer all ingredients for 2 hours; cool to room temperature. Add 1 quart vodka. Wait 30 days. Serve with cream to make Sombreros. Enjoy. Also makes good Christmas gifts.
Cook and slice chicken. Cook broccoli until tender; drain. Arrange broccoli in 11 1/2 x 7 1/2 x 1 1/2-inch baking pan. Place chicken on broccoli. Combine soup, mayonnaise, curry powder and cheese. Pour over chicken. Combine bread crumbs and butter; sprinkle over casserole. Bake at 350° for 25 to 30 minutes. Makes 6 to 8 servings.
Boil sliced carrots (or use whole baby carrots) in salted water until tender. Cool. Place carrots, pepper and onion in bowl. Make marinade of remaining ingredients, whisking until blended. Pour over vegetables and refrigerate. Serve cold. Will keep several days in refrigerator.
Cream the sugar and butter. Add the syrup and salt. Beat well. Beat in eggs, one at a time. Add pecans. Pour into 9-inch pastry lined pie pan. Bake in oven at 350° for 1 hour and 10 minutes or until knife comes out clean.
Beat egg yolks and 1/4 cup sugar until thick and cream colored. Gradually add milk, cream, vanilla, salt and 1/8 teaspoon of nutmeg. Beat again until frothy.
In large kettle cover beans with water. Boil. Turn off stove; let sit 1 hour. Drain water; add 1 quart water and chicken broth. Cook for 1/2 hour. Add remaining vegetables and spices and cook 1/2 hour. Add spaghetti 10 minutes before serving. Add tomato juice, if needed, for moisture.
Combine water, salt and butter in saucepan; bring to boiling point. Add flour all at once and cook, stirring constantly until mixture leaves the sides of the pan clean. Cool; add eggs, one at a time, beating each in thoroughly. Drop by tablespoon a little distance apart on greased baking sheets; bake in hot oven (450°) for 15 minutes. Reduce heat (350°) and bake 20 to 25 minutes longer. Puffs should bake until no beads of moisture can be seen on them. Cool; cut top out. Fill with whipped cream. Replace top. Dust with powdered sugar.
In 4 qt. pot over medium heat, cook onion, carrot and potato in hot oil, until lightly brown, about 3 minutes. Stir often. Add broth, water, marjoram, and pepper. Over high heat, heat to boiling. Reduce heat to low, cover and simmer 10 minutes until vegetables are tender. Stir in beans and macaroni. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes until macaroni is tender. Stir frequently. Stir in chopped escarole.
Melt together and put in 9 x 11-inch pan. Sprinkle with 1 1/2 cups crushed corn flakes, mixed with 1/2 cup butter. Bake 1 hour at 350°.
Chop green stems of onions and meat together. Add cream cheese and mix well. Roll into cheese ball. Can be garnished with pecans.
Roll in rolls in wax paper. Chill before slicing and baking. Bake at 350° for 8 to 10 minutes (ovens vary).
Preheat oven to 350°. Cut squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in greased baking pan. Bake 45 minutes to 1 hour or until just tender. Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl. (Use oven mitts to protect hands.) Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well.
Melt the chips and paraffin and mix together. Drop onto wax paper and allow to harden.
Mix all spices and herbs together; set aside. Wash and cut up the chicken as you choose and place in a large stew pan. Pour in the beer, broth, hot sauce and Worcestershire sauce. Let sit for 30 minutes (the beer is a tenderizer and will cook out). Pour the liquid out and heat up butter in a large frying pan (do not let butter burn). When butter has melted, add the spice mixture. When spices start to smell, place as many chicken pieces into the pan without overcrowding them. You might have to make another mixture of spices. Let the chicken cook until it is brown on the side. Turn over; cook the other side. Repeat until all chicken is cooked. Place the chicken on a cookie sheet with sides. Bake at 350° for 20 minutes, or until chicken is done.
Combine flour, sugar, cocoa, baking powder and salt in bowl. Blend in milk and margarine. Stir in nuts. Pour into ungreased 9 x 9-inch pan.
Brown beef and drain. Add onion, celery, soup, tomato paste and ketchup. Simmer until tender. Add to remaining ingredients and bake at 350° for 1 hour. Serves 25.
Line 1 cup mold with foil. Spoon mixture in, cover and refrigerate overnight. Turn onto a small serving plate. Serve with crackers.
Prepare the broccoli as package directs, but cook only 4 minutes. Drain and put into greased 2-quart baking dish. Sprinkle 1 cup grated cheese over broccoli. Pour the mushroom soup over top. Top with buttered bread crumbs. Bake in a 350° oven for 35 minutes.
In heavy gauge saucepan, combine sugar, butter and Carnation evaporated milk. Bring to a full rolling boil over moderate heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat. Add Nestle Toll House semi-sweet chocolate morsels; stir until morsels melt and mixture is smooth. Add Kraft Marshmallow Creme, nuts and orange flavored liqueur; beat until well blended. Pour into foil-lined 13 x 9-inch baking pan. Chill until firm. Makes about 2 1/2 pounds.
Mix cream cheese, sugar, orange peel, eggs and vanilla with mixer on medium speed until well blended. Stir in 1/2 cup of the cranberries. Pour into crust. Sprinkle with remaining 1/4 cup of cranberries. Bake at 350° for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Makes 8 servings.
Remove tips and stem ends from okra. Cut okra into 1/4 inch slices; set aside. Coat a medium saucepan with cooking spray. Place over medium heat until hot. Add onions and bell pepper; cook 2 minutes, stirring constantly. Add okra, tomatoes and remaining ingredients. Cover and cook over medium-low heat 15 minutes or until okra is tender, stirring occasionally. Yield: 3 servings (serving size 1 cup).
Rinse pickles and jar thoroughly. Slice dills to your desire. Bring sugar, vinegar and cloves to a boil; simmer for 5 minutes. Pour over pickles. (You may add 1 tablespoon Tabasco sauce if you desire. Good without it.)
Combine all ingredients, except crackers. Add crackers; stir to coat. Bake in a 9 x 13-inch pan for 45 minutes at 300°. Stir every 15 minutes. Spread on absorbent paper to cool. Store in an airtight container.
In large iron skillet, cook bacon until done. Remove from skillet. In bowl, sprinkle sugar over tomatoes. Sprinkle salt, pepper and flour over tomatoes, toss until tomatoes are coated with flour. Place on medium heat, cook in bacon fat in skillet and cook until done. Place on paper towel to absorb extra grease.