HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bake potatoes in oven at 375° for 1 hour, along with cleaned garlic bulb wrapped in foil. Take potatoes and garlic out and let stand for 15 minutes or until cool enough to handle. Slice potatoes in half and scoop out pulp into medium sized bowl. With a fork, hand mash potatoes, adding garlic until well mashed and mixed together. Add chicken broth, sour cream and butter to potato mixture and continue to mash with fork until desired texture is reached. Place potato mixture back into potato shell. Top with cheese and bake for 10 minutes or until cheese is nicely melted. May be made ahead of time and reheated or frozen for future use.
Heat oven to 375°. Separate dough into 4 rectangles; firmly press perforations to seal. On ungreased cookie sheet, press or roll each to form 7 x 5-inch rectangle. Place 1 ham slice and 1 cheese slice on each rectangle. Fold dough in half over filling; press edges to seal. Bake for 10 to 13 minutes. Makes 4 sandwiches.
Mix flour, margarine and nuts together. Press in 9 x 13-inch pan. Bake at 350° for 25 minutes; let cool.
Mix altogether in large roaster the dry ingredients. Bring to boil the rest, except vanilla, and simmer 5 minutes. Remove from heat and stir in 2 tablespoons vanilla. Pour over cereal mix and stir to coat. Bake in 200° oven for 1 hour, stirring every 15 minutes. Pour out on waxed paper and spread to cool. Break apart and store in Ziploc storage bags.
Beat the 2 eggs and then add all the ingredients together. Mix even the pineapple juice from can. Bake at 350° for 45 minutes in a 13 x 9-inch ungreased pan.
Preheat oven to 375°. Sift salt, baking soda and flour together. Cream margarine and add sweetener, vanilla and egg, blending well. Add flour mixture. Beat well; stir in chocolate chips. Drop by level spoonfuls onto a baking sheet which has been lightly greased. Bake for about 9 to 10 minutes.
In a 9 x 13-inch greased pan, layer croutons, bacon and cheese. Pour egg mixture over all. Bake at 350° for one hour.
Cook Jell-O and pudding mix with water until thick. Cool in pan until room temperature. Do not allow to set hard. Fold Cool Whip into mixture and pour into graham cracker crust. Chill and serve with lemon or lime slices on top.
Rinse steaks with cold water and pat dry. Place in a 13 x 9 x 2-inch baking dish. Combine remaining ingredients. Stir with a wire whisk until well blended. Pour over steaks, cover and marinate in refrigerator for 1 hour.
Cook and mash potatoes; add rest of ingredients. Pour in casserole and bake 20 to 30 minutes at 400°.
Prepare noodles following instructions on the back of the package. When noodles are almost finished, add tuna and several slices of Velveeta cheese to taste. Stir frequently until cheese is melted.
Combine salad dressing, mustard, celery seed, salt and pepper. Mix well. Add potatoes, eggs, onion, celery and pickles. Mix lightly. Chill. Makes 6 to 8 servings.
Lay pretzels on cookie sheet. Mix together all ingredients except pretzels. Pour mixture over pretzels. Bake at 350° for 5 minutes. Turn pretzels over and bake 5 more minutes.
Cream butter and sugar. Add eggs. Sift flour and baking powder. Add alternately to creamed mixture with small amounts of orange juice. Bake in tube pan at 350° for 1 hour.
Boil salted water and add macaroni to boiling water. Boil until tender. Rinse with cold water. Mix in Cheez Whiz. Pour in 13 x 9 x 2-inch baking dish. Add margarine and mix well. Cover with American cheese slices. Bake at 350° until cheese browns.
Cook onion and green pepper in skillet in margarine. Cook on low so as not to brown, but get done. Add ground meat; cook until done. Add tomato soup, olives, salt, pepper and garlic powder to taste. Add egg noodles (cooked and drained) and mushroom soup. Add water, if too dry. Pour into casserole dish. Cover with grated cheese. Bake until bubbly.
Prepare brownies as directed. Cool. Prepare chocolate mousse. (I never can find this, so I get the Jell-O brand chocolate mousse pie mix and use only the mousse mixture, not the crust.) Break candy into small pieces. (Freeze the candy and then break with a hammer, or use Heath Sensations.) Break half the brownies into small pieces and place in the bottom of a large glass bowl or trifle dish. Cover with half the mousse, half the candy bars and half the Cool Whip. Repeat layers. Feeds up to 24 or 1 church staff.
Heat soup, milk and cheeses together. Stir until cheeses are melted. Mix cooked Creamettes, soup mixture, tuna, vegetables, salt, pepper and one cup Durkee onion rings. Pour into 2-quart baking dish. Bake, uncovered, at 350° for 25 minutes. Top with remaining onion rings; bake, uncovered, 5 minutes. Makes 4 to 6 servings.
Saute onion and celery in margarine. Cook broccoli and rice. Combine all ingredients in baking dish. Bake at 350° for 40 minutes.
Place peaches in shallow 1-quart baking dish. Mix together sugar, flour, salt and baking powder; add egg. Mix thoroughly with a fork, spread over peaches. Bake at 375° for 30 minutes.
Cook broccoli as directed on package; drain. Mix cream of shrimp soup, cream cheese and lemon juice in greased 2-quart casserole. Alternate layers of broccoli and soup mixture. Sprinkle with paprika. Bake at 350° for 30 minutes. Yields 8 to 12 servings.
Mix cream cheese, butter and sugar well. Add eggs, one at a time. Beat well after each egg. Add flour and flavoring; beat well. Grease 10-inch tube pan. Add batter; place in cold oven at 300° for 1 hour and 35 minutes.
Preheat broiler; place chips on cookie sheet. Spread refried beans on each chip. Top with cheese, olive and onion. Broil until cheese is melted. Serve with bowl of thick 'n chunky salsa. Yields 4 servings.
In a mixing bowl, cream sugar and butter; then add eggs, one at a time, mixing well. Add 1/8 teaspoon salt. Add syrup, pecans and vanilla. Mix all and pour into unbaked pie shell. Bake 1 hour at 325°.
Cream butter and sugar. Add eggs and vanilla. Beat well. Combine flour, baking powder and 1/4 teaspoon salt (optional). Add to the creamed mixture. Stir in nuts. Spread in greased 9-inch square pan. Bake at 375° for about 20 minutes. Cool. Cut into fingers. Roll in confectioners sugar.
Cream butter, sugar and egg. Stir in flour, soda and salt. Stir in candied fruit and mix well. Form dough into rolls and chill for 1 hour. Slice and bake for approximately 20 minutes at 350°.
Stir margarine, sugar and milk into glass bowl. Add eggs, bananas, flour, soda, and nuts. Spoon into greased bread pan. Bake at 350 for 30 minutes or until done.
Preheat oven to 350°. Brown hamburger and onion in large skillet. Add Ro-Tel tomatoes, cream of chicken soup, cream of mushroom soup and Ranch Style beans. Simmer 5 to 10 minutes. Line a 9 x 13-inch baking dish with Doritos. Pour mixture over Doritos and top with grated cheese. Bake until cheese is melted and bubbly, about 20 to 30 minutes.
Soak the tomato slices in 2 gallons water. Drain and soak 4 hours in clear water. Change every hour. Drain and make syrup.
Prepare cake according to package directions except use milk in the place of water. Bake cake, remove from oven, punch holes in cake (the more the better). In sauce pan mix fructose natural sweetener, pineapple and juice and nutra sweet. Bring to a boil for 1-2 minutes. Pour over cake while it is hot. Press sugar free coconut (found in freezer dept.), sprinkle with nuts. Can also add banana slices on top.
Blanch green peas. Remove from heat while color is still bright green. Rinse in cold water; drain well. Mix peas with mustard, mayonnaise, olives, pimentos and capers. Fill tomatoes that have been scooped out. Serve on lettuce leaves.
Melt peanut butter chips, peanut butter and margarine over medium heat. Pour Rice Chex into large bowl, then pour melted peanut butter mixture over Chex. Stir with wooden spoon very carefully until well coated. Pour confectioners sugar into large bag. Then pour the coated peanut butter Chex and shake well. Enjoy!
Combine all ingredients, except crumbs. Put in a Pyrex dish. Sprinkle on bread crumbs and bake at 350° for 30 minutes. May be prepared ahead of time.
Peel potatoes and shred coarsely. Combine cheese and 1/4 cup butter or margarine in saucepan. Over medium heat, stir until melted. Remove from heat. Blend in sour cream, onion, salt and pepper. Fold in potatoes. Place in greased casserole and dot with 2 tablespoons butter. Bake at 350° for 25 minutes.
About 40 minutes before serving, in a large saucepan over high heat, heat all ingredients but cornstarch to boiling. Reduce heat to low, cover and cook 10 minutes, until potatoes are soft.
Have all ingredients prepared, except macaroni. Cook and drain macaroni, then add macaroni to rest of ingredients. Mix. Refrigerate until serving. Make day before to allow flavors to blend.
Blend and press into 9 x 13-inch glass baking dish. Bake at 375° until golden brown.
Slice bananas and cube apples. Add oranges and pineapple. Stir in sour cream, pecans and coconut. Refrigerate. Very refreshing!
Cook pasta 11 minutes or until done; rinse and drain. Comes in letters, numbers, pearls, all shapes. Mix juice, milk, sugar and pudding for 2 minutes. Fold pasta into pudding. Add crushed pineapple, mandarin orange segments, Cool Whip, marshmallows and coconut. Pour into a glass serving bowl. Top with orange segments or sliced kiwi for color. Yummy.
Cook potatoes in salted water until tender, about 1/2 hour. Drain, peel and slice potatoes into bowl. In skillet, fry bacon until crisp.	Remove and add onion to drippings, cook until transparent. Add flour, stir until smooth. Add vinegar, seasonings and water. Bring to boil. (This is a roux.) Add to potatoes, mix well. May be kept warm in a Dutch oven or heavy pot until served. Cooking time is 3/4 hour.
Brown meat dusted with flour in margarine. Add mushrooms, garlic and onions. Stir now and then until meat is tender. Add beef broth, cover and cook 1 hour. Then add sour cream and cook for 5 minutes. Good served over noodles.
Mix lettuce, tomato and onion as for a tossed salad. Brown meat, drain and add taco seasoning as directed on package. Let cool. Add meat and kidney's to salad. Melt cheese and Ro-Tel tomatoes together in microwave or in top of double boiler.
In large mixing bowl, add ingredients in order given. Beat until smooth. Pour mixture into 2 well-greased loaf pans. Bake at 350° for 1 hour.
Melt butter; mix with sugar and pretzels. Spread in bottom of baking dish. Bake at 400° for 7 minutes. Let cool. It will be hard, so break it up into small pieces.
Wash cucumbers and remove ends. Slice each about 1/8-inch thick. Fill wide-mouth gallon jar with cucumber slices to within 3 inches of top. Place spices in center and sprinkle salt and alum evenly over slices. Continue to fill jar to within 1 inch of top with cucumber slices. Pack firmly into container. Cover cucumbers with vinegar and let stand for 6 weeks.
Have everything ready before starting to cook. Combine syrup and sugar in a large, heavy skillet. Just before the mixture begins to boil, add nuts. Stir well with a wooden spoon until it is amber colored, about 30 minutes. Then add butter. After a few stirs, add soda and stir rapidly. Spread quickly in a 10 x 13-inch buttered pan.
Combine water and butter in a saucepan; heat until butter melts, stirring occasionally. Remove from heat and cool to 125° to 130°. Combine 3 cups bread flour and remaining ingredients in a large mixing bowl; stir well. Gradually add liquid mixture, beating well at high speed with an electric mixer. Beat an additional 2 minutes at medium speed. Gradually stir in enough remaining flour to make a soft dough. Cover bowl; let rest for 10 minutes.
Rinse fruit and drain. Whip cream until almost peaking. Gradually add powdered sugar. Do not overwhip. Begin with layer of dessert shells. Spoon on layer of fruit. Cover with whipped cream. Repeat until all ingredients are used or large bowl is full (usually 2 to 3 layers). Chill and serve.
Brown chops lightly in oil. Season. Combine milk, sour cream, soup, salt and pepper. Stir in potatoes, 1/2 cup cheese and 1/2 can onions. Place in a 9 x 13-inch pan. Put chops on top. Bake, covered, at 350° for 40 minutes. Top with remaining cheese and onions. Bake, uncovered, 5 minutes more.
Brown hamburger meat and onion together, drain. Mix together with all other ingredients. Place in a 9 x 13 pan. Bake at 350° for 30 minutes.
In bowl, cream butter. Gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time. Sift together flour, baking powder, soda, salt, nutmeg and cinnamon. Gradually add to egg mixture. Stir in apples and nuts.
Mix sugar, butter, milk and crumbs. Stir in beaten egg. Add nutmeg. Bake in baking pan for 30 minutes.
Day 1: Wash and place the chicken in a 9 x 13 glass baking dish. Add season salt and onion slices. Cover with foil and place in fridge overnight.
Spread cream cheese in a 9-inch pie plate. Add onions next. Spread the Hormel chili on next. Cover with Cheddar cheese. Heat in a 350° oven.
Line 8-inch square pan with foil. In small micro-safe bowl, place butterscotch chips and 1/2 cup sweetened condensed milk and set aside.
Mix all ingredients. Put toasted bread in last. Let set until bread is soaked. Do not stir. Bake at 350° for 45 minutes, turning twice.
Cook macaroni, drain. Brown hamburg and drain fat off. Mix all ingredients thoroughly except cheese. Cook on top of stove on medium to low heat for about 1/2 hour. Pour over noodles and sprinkle with cheese.
Boil chicken and reserve 4 cups stock. Bone chicken and cut into bite size pieces. Return chicken to reserved stock. Add soups and bring to boil. Add tortilla strips. Reduce heat to simmer. Cover and cook 15 minutes, stirring occasionally. Add oleo when done.
Drain juice from pineapple chunks. Reserve this juice for the punch. Mix cranberry juice, soda and pineapple juice in punch bowl. Chill with ice ring. Garnish with the pineapple chunks and strawberries.
Prepare pudding according to package, using the two cups of milk. Mix with the Cool Whip. Cover bottom of 9 x 13-inch pan with a layer of graham cracker squares. Place 1/2 of pudding mixture on crackers. Top with a second layer of crackers and then the remaining pudding mixture. Top with a third layer of graham crackers. Frost with fudge frosting. Chill thoroughly before serving. Cut into squares.
Cover chicken real well with seasoned tenderizer. Let set at least 20 minutes or overnight. Now, put chicken with 2 tablespoons of flour in the bag. Shake to coat chicken. Put 12 ounces of water in bag and rest of the ingredients. Put bag in a 9 x 13-inch pan and put about a 1 1/2-inch slit in the bag. Bake until done, around 40 minutes, in 300° oven.
Cook onion, squash and zucchini in boiling salt water for 5 minutes. Drain vegetables. Combine soup and sour cream and stir in carrots. Fold in drained vegetables. In separated container, combine butter and stuffing mix. Spread 1/2 of stuffing mix on bottom of 9 x 13-inch greased dish. Spoon vegetable mixture on top and then put remaining stuffing mix on top. Bake at 350° for 30 minutes.
Combine all ingredients and simmer 1 1/2 hours to blend flavors. Serve with crackers or corn bread or over rice. Serves 6.
Mix all ingredients; spread on English muffins. Cut into quarters. Bake at 375° for 15 minutes, or until bubbly.
Stir all ingredients together. Add salt, pepper. Pour in buttered casserole dish. Bake at 350° until brown on top.
Combine lemonade, juice and milk. Fold in Cool Whip and pour in graham cracker crusts.
Saute the onions in cooking oil until tender. Combine Ricotta cheese, cottage cheese, eggs, spinach, Italian seasoning, salt, pepper, sauteed onion and 1/2 cup Parmesan cheese in bowl and set aside. If using meat, cook and drain. Cook the noodles to almost done. Don't cook all the way. Cook them until they're rubbery to avoid them falling apart.
Cream margarine and peanut butter; gradually add sugar, beating until light and fluffy. Add egg and vanilla, beating well. Combine flour, soda and salt; add to creamed mixture, mixing well. Chill dough for 1 hour. Shape dough into 48 one-inch balls; place in lightly greased 1 3/4-inch muffin pans, shaping each into a shell. Bake at 350° for 12 minutes (dough will rise during baking). Remove from oven and immediately press a miniature peanut butter cup evenly into each hot crust. Cool before removing from pan. Yield: 4 dozen.
Combine first 6 ingredients and mix well in large mixing bowl. Whip egg white and fold into mixture. Mix fruit and nuts with 2 cups flour. Add to mixture. Cook 2 1/2 hours at 250° in a greased and floured tube pan.
Heat juice from fruit cocktail hot enough to dissolve jello. Cool. Add cocktail and pineapple. Cool until it starts to set. Whip 1 package Dream Whip. Add tablespoon of sugar. Cream Philadelphia cream cheese with 1/2 cup milk. Add to Dream Whip. Fold into cocktail and jello mixture. Add nuts, if desired. Chill.
Mix together potatoes, mayonnaise and Velveeta. Cover top with Hormel real bacon bits. Bake in greased 9 x 13-inch pan at 350° for 1 hour.
Combine. Store in airtight container. Add 2 heaping tablespoons of mix to cup. Fill cup with hot water. Stir and enjoy.
Place cubed angel food cake in a 9 x 13-inch baking dish. Dissolve gelatin in boiling water. Add strawberries and pour over cake. Mix well and spread out in dish evenly. Let set in refrigerator 30 minutes. Spread Cool Whip over and cover. Place in refrigerator. Best made a day ahead.
In 2-quart casserole dish, combine celery, green pepper, onion, oil and garlic. Heat 4 to 5 minutes on High until vegetables are tender. Stir in remaining ingredients. Heat, covered, 3 minutes on High.
Melt the chocolate chips in a medium saucepan over low heat, stirring constantly; remove from the heat. Stir in the orange liquor and frosting. Blend well. Refrigerate for 1 or 2 hours or until firm.
Mix together and bake in a thin layer at 325° for 30 to 40 minutes. When cool, mix in raisins to taste.
Combine potatoes, butter, ham, onion, soup, sour cream and cheese. Stir well. Spoon into greased 2 1/2-quart casserole dish.
Place marshmallows on tray and freeze for 15 minutes. Microwave chips in a bowl for 2 to 2 1/2 minutes until smooth, stirring every minute. Dip marshmallows into melted chocolate until coated. Roll in nuts, sprinkles, etc. Place on wax paper lined tray. Refrigerate or keep in cool place.
Use quart size pot. Let the tea come to a boil for 30 minutes, then add the water. This tea will make about 1 gallon.
Roll each biscuit out. Spread with soft margarine and sprinkle cinnamon and sugar on top. Roll up tight and slice. Separate on large cookie sheet and bake. While still hot, drizzle with confectioners sugar mixed with canned milk. Two cans make enough for a crowd.
Stir the teaspoon of vinegar into the milk and let stand several minutes. Combine the dry ingredients and gradually stir into milk with the melted butter. Combine pineapple and molasses and stir into batter. Pour into a greased 9 x 5-inch loaf pan and bake in 350° oven for 35 to 40 minutes.
In small bowl, combine boiling water, gelatin and salt; stir until gelatin is dissolved; set aside.
Cook sugar, oleo, milk, beaten eggs, raisins, nutmeg, cloves and cinnamon until it comes to a boil; set aside to cool. Dissolve soda in water and add to the boiled ingredients. Add flour small amounts at a time, beating well after each addition. Add nuts and bake for 1/2 hour at 350°. Turn oven to 300° and bake for 45 minutes. (Use greased and floured tube pan.)
Heat oven to 350°. Combine beef, corn flakes, parsley, eggs, soy sauce, pepper, garlic powder, catsup and onion. Form mixture into small round meatballs. Arrange in 10 x 15-inch baking dish. In saucepan put cranberry sauce, chili sauce, brown sugar and lemon juice. Cook over moderate heat, stirring occasionally, until smooth and cranberry sauce is melted. Pour this over meatballs and bake uncovered for 30 minutes.
With a mixer, beat eggs and sugar until frothy. Add oil and beat well. Sift flour, salt and soda together. Then alternately add flour mixture and buttermilk with egg mixture. Stir in poppy seed and chopped nuts by hand. Bake at 325° for 45 to 50 minutes. Makes 2 small loaves.
Preheat oven to 325°. In large bowl, beat eggs until foamy. Add flour, sugar and brown sugar. Beat until well blended. Blend in melted butter. Stir in chocolate chips and nuts. Pour into pie shells. Bake for 1 hour.
Mix first 4 ingredients well, then add alternately the flour, spices, baking powder and soda, sifted together, with the water and pumpkin. Mix well after each addition. When well mixed, fold in raisins and nuts. Bake at 350° for 45 to 60 minutes, until done, when tested. Makes 4 loaves (8 x 3/4 x 2 1/2-inch).
Cook ground chuck in a large skillet until meat is browned, stirring to crumble. Drain well, pat meat dry with paper towels. Wipe skillet with a paper towel. Return ground chuck to skillet, layer potatoes, carrots, onion, green pepper and tomatoes over top, sprinkle with pepper and basil. Cover with ovenproof lid and bake at 350° for 45 minutes or until done. Serve hot.
Prepare cake as directed in two or three round cake pans. Prepare pudding as directed and refrigerate until needed.
Brown ground beef in a skillet. Drain grease and transfer beef to a stockpot. Add cabbage, beans, bell pepper and onions. Pour in tomato juice; add water to a little more than cover ingredients. Stir together well and bring to a boil. Reduce heat to low. Add salt and pepper to taste and simmer until cabbage is tender, stirring occasionally and adding more water as needed.
Mix cabbage, onion and pepper. Add sugar. In pan mix oil, vinegar, celery seed, mustard seed and salt. Bring mixture to a boil and cook 3 minutes. Pour over slaw. Seal and refrigerate for at least 3 hours before serving. Serves 8 to 10, depending on size of cabbage.
Cook rice as directed on package, set aside. Cook broccoli 4 minutes in microwave. Saute onion in butter, add soup and milk; stir until blended. Salt and pepper to taste. Stir together rice, soup mixture, broccoli, and cheese in casserole dish.
Brown steak on one side in shortening or oil, turn and add potatoes and onions on top. Add soup, water, and onion soup mix. Simmer for about 1 - 1 1/2 hours and serve with biscuits, salad or green vegetables.
In mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each. Beat in lemon and orange peels. Combine dry ingredients. Gradually add to creamed mixture alternately with juices. Stir in carrots, raisins and nuts. Pour into a greased and floured fluted tube pan. Bake at 350° for 50 to 60 minutes. Cool for 10 minutes before removing from pan.
Mix pumpkin, ginger, milk, cloves, sugar, cinnamon, eggs, and nutmeg. Pour into a 9-inch x 13-inch pan coated with Pam. Sprinkle cake mix dry over pumpkin mixture. Sprinkle nuts over cake mix. Spoon cooled, melted butter over nuts. Bake 350° for 50 to 60 minutes.
In medium bowl, combine cottage cheese, spinach, egg product and Italian dressing; set aside. Spread 1/2 cup spaghetti sauce in bottom of 13 x 9 x 2-inch baking dish. Layer 1/3 each of noodles, spinach filling and remaining sauce; repeat twice. Sprinkle top with Mozzarella cheese and Parmesan cheese; cover. Bake at 375° for 20 minutes. Uncover; bake 25 minutes more. Let stand for 10 minutes before serving.
Combine sugar, flour, salad oil and salt. Add lemon peel and juice. Stir milk into egg yolks, add lemon mixture. Fold in egg whites. Pour into 8-5 oz. custard cups. Set cups in shallow pan. Pour hot water around them 1 inch deep. Bake at 325° for 40 minutes. Serve warm or chilled.
Put tea bags into boiling water. Steep for 10 minutes. Combine sugar and water. Let boil 5 minutes. Stir in Sweet 'N Low. Add fruit juices and spices. Mix all together. Let cool and refrigerate. Heat before serving.