HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil peeled and cut-up potatoes for 15 to 20 minutes. Drain and mash. Slowly add remaining ingredients and beat with mixer until fluffy. Makes 8 (1/2 cup servings). Per serving: 87 cal, 0.1 g fat.
Soften ice cream (about 15 minutes). Mix crumbled Oreos with 1 stick butter and press into bottom of 10-inch spring-form pan. Freeze 15 minutes. Spread ice cream over crust and return to freezer. In a small pan, combine butter, sugar, chocolate and Pet milk. Boil 3 minutes. Cool and pour over ice cream layer; freeze. Smooth Cool Whip over top of this; freeze. Garnish with more cookies or melted Hershey bar drizzled over the top. Thaw a few minutes; unmold and serve.
Mix together and pour into unbaked pie shell. Cover edges of crust with foil. Bake at 350° for 15 minutes, then at 325° for 30 to 45 minutes or until set.
Write your own fortunes on strips of paper. (You will be very lucky. Hmm, work harder. Take a trip. You win a free trip to the Moon. You may eat 1 more cupcake, etc.)
Cream sugar, butter and Crisco. Add eggs one at a time, then milk and flour alternating. Add flavorings. Let the mixture beat a few minutes after all ingredients have been added. Bake at 300° for 1 1/2 hours.
Boil chicken until tender. Reserve broth. Debone chicken and return to broth. Chop onion and bell pepper. Add to chicken and broth. Add okra and tomatoes. Brown enough flour in oil to thicken broth. Brown flour until almost burned (dark brown). Add to other ingredients and simmer 1 hour or longer.
In 13 x 9-inch cake pan, mix spinach, celery, onions, cheese, mayonnaise and egg white. Refrigerate overnight. Before serving, top with egg yolks and crumble bacon.
Dissolve gelatin in boiling water. Fold in strawberries with juices, pineapple, bananas and 1/2 cup nuts. Pour into 12 x 8 x 2-inch dish and jell.
Bake potatoes in 350° oven for 1 hour or until done. Cut in half lengthwise and scoop out inside. With mixer, whip potatoes and add sour cream. Then add egg, chives and salt to taste. Let cool and last, add cheese. Fill halves with potato mixture and sprinkle with paprika. Bake at 350° for 20 minutes or put in plastic freezer bags and freeze for later use. (These freeze beautifully!)
Cream sugar and shortening until fluffy. Add eggs one at a time. Sift dry ingredients 3 times. Add vanilla and milk to creamed mixture, beating until smooth. Beat egg whites until stiff. Fold in mixture. Pour in greased and floured pan or wax lined pan. Makes 3 (9-inch) cakes. Bake at 350° for 30 to 35 minutes.
Place rice, soup and milk into a Dutch oven and mix. Add broccoli; mix again. Place chicken on top and season. Bake at 375° for 1 to 1 1/4 hours.
Cook onion in oil until tender, but not browned. Add sour cream and salt and stir well. Mix corn and sugar together and add to onion and sour cream.
Put all ingredients in crock-pot. Stir and cook on high for 5 hours or until vegetables and meat are tender. Can also be cooked in oven at 275° for 5 hours.
Mix ingredients together, except sauce. Make into balls. Place in a 9 x 13 inch pan. Cover with the Ragu sauce. Bake in a 350° oven for 1 hour.
Wash chicken thoroughly. Combine chicken, giblets, water and onions in a large pot. Skim top when it comes to a boil. Add celery, parsley, carrots, salt and pepper. Reduce heat; cover and simmer for 1 hour or until chicken is done (loose on bone). Can be served over cooked rice or soup noodles.
In a large bowl, layer all the ingredients in the order they are listed. Do not stir. Refrigerate. Make a day before serving.
Put 1 cup dressing mix in bottom of 2 1/2-quart casserole. Mix other ingredients and put on dressing mix. Top with remaining dressing mix. Dot with butter. Bake at 450° for 20 minutes or until brown. Serves 8 to 10.
Place chopped broccoli, sherry, water, garlic salt and cayenne in deep pot. Bring to boil and cook until tender, approximately 1/2 hour. Drain off most of the remaining liquid. Add butter and finely chopped onion. Cook for 10 minutes, until onion is tender. Add milk and Cheez Whiz and bring to a low boil. Sprinkle in cornstarch to thicken. Serve with 1 tablespoon shredded Mozzarella cheese sprinkled on each bowl.
Beat eggs in small mixer bowl. Blend in sugar and melted butter. Combine flour, cocoa and salt. Add to butter mixture. Stir in vanilla and nuts. Pour into lightly greased 8-inch pie pan. Bake at 350° for 25 to 30 minutes or until almost set (pie will not test done). Cool. Cut into wedges. Serve with ice cream and hot fudge. Makes 8 servings.
Mix all ingredients together. Spread dough on a greased and floured jelly roll pan. Sprinkle with topping and bake at 350 for 30 minutes.
Mix and press crumbs, sugar and butter into a 9 x 13-inch pan. Sprinkle with chips, nuts and coconut. Pour milk over all and bake at 350° for 25 minutes or until lightly brown on the edges.
Fill halved breasts with slice of ham and slice of cheese. Roll chicken breasts up. Place in a 1-quart baking dish. Grate up remainder of cheese. Spread over breasts with the mushroom soup. Bake, covered, at 350° for 45 minutes to 1 hour. Serve over rice. (Can be made ahead and frozen.)
Bake cake according to directions. Let cool and split layers. Mix together sugar, 1/2 package frozen coconut and sour cream. Save out 1 cup of this mixture; set aside. Spread mixture between layers. Mix the 1 cup of mixture you saved with 1 regular size Cool Whip. Frost cake. Sprinkle remaining coconut on top of cake.
Saute chicken	in oil. Add water and crushed ginger; cook until tender. Add mushrooms, bamboo shoots and water chestnuts.	Season	with salt and shoyu.	Add soaked and cut long rice; cook for 10 minutes. Garnish with green onion.
Mix all ingredients together. Drop by spoonfuls in greased muffin pans. Do not let rise in pans. Pop into a 400° preheated oven. Bake 15 or 20 minutes or until brown. Makes 48.
Melt marshmallows in margarine and oil over low heat. Mix popcorn, M&M's and nuts together. Pour melted marshmallow mixture over popcorn, nuts and M&M's. Stir thoroughly. Press into greased tube or Bundt pan. Refrigerate. Remove from pan and slice.
Scrub potatoes; do not peel. Cut each into 4 wedges. Soak in cold water to cover for several minutes; dry. Mix flour, cheese, salt, pepper, chili powder, onion salt and parsley flakes in shallow bowl. Dip potato wedges in melted butter; coat with flour mixture. Place in a 9 x 13-inch baking dish. Bake at 350° for 45 minutes or until tender and brown. May microwave, covered, for 7 minutes, stirring once. Yield: 8 servings.
Brush each piece of hot dog bun with butter mixture. Bake on cookie sheet at 250° for 1 hour or until lightly brown and crisp. Keeps well in a closed container.
Combine all dry ingredients. Mix well. Add egg and onion. Mix well. Add boiling water to make a stiff batter. Make about 1-inch balls and cook in hot oil until golden brown. Turn in oil as needed. Drain on paper towel.
Brown ground beef in skillet; drain grease. Add all canned goods (liquid and all). Heat and serve, stirring occasionally.
Mix brown sugar into egg white. Dip each pecan half into mix. Place on greased cookie sheet, being sure that no pieces touch. Bake at 250° for 30 minutes. Turn oven off and let the puffs stay until oven cools.
Rinse cranberries in cold water and drain well. Put through find blade of food chopper, saving all juice. Add undrained pineapple and sugar to chopped cranberries and juice; stir well. Allow to stand at room temperature, stirring a few times, until sugar is dissolved, about 20 minutes. Refrigerate and serve chilled. Relish will keep for several weeks. Makes about 3 1/2 cups.
Mix oil, milk, egg, salt and sugar. Add flour, corn meal and baking powder. Pour into a greased baking dish. Bake at 350° for 25 to 30 minutes. Eat hot or cold.
Combine flour and cinnamon. Beat eggs until light. Stir in sugar, oil, zucchini and vanilla flavoring. Add dry ingredients and then the nuts. Pour into greased loaf pans. Bake in a 350° oven for 1 hour. Yields 2 loaves.
Brown ground beef. Saute onion and bell pepper with meat. Drain fat. Add tomato paste and tomatoes; salt and pepper. Let simmer.
In a skillet, brown the meat and onion. Drain any fat. Season with salt and pepper. Place in a greased 1 1/2 to 2-quart casserole. Top with potatoes.
Mix together well and put in unbaked shell. Cover top with pecan halves. Bake at 350° for 45 minutes or until center is set.
Beat eggs until thick and lemon colored. Add sugar gradually, continuing to beat until light and fluffy. Add water and vanilla. Add sifted dry ingredients and blend until smooth. Pour into greased, waxed paper-lined 15-inch jellyroll pan. Bake at 375° for 12 to 15 minutes. Turn out immediately onto a tea towel sprinkled with powdered sugar. Remove waxed paper. Trim any rough edges. Roll cake up in cloth and place on rack to cool. Mix contents of package with sugar. Substitute 1 whole egg for 2 yolks as indicated and prepare as directed; cool. Unroll cake and spread on cooled filling. Roll up again and chill until ready to serve.
Melt together in double boiler the butterscotch, instant coffee granules and water. Cool. Combine flour, soda and salt; set aside. Cream the butter or oleo with the sugar until light and fluffy. Blend in butterscotch mixture. Add flour mix alternately with buttermilk to creamed mixture. Add the eggs, one at a time, beating at medium speed. Bake in greased, floured Bundt pan at 350° for 55 to 60 minutes. Cool 10 minutes in pan, then turn out on rack to cool. Dust with powdered sugar or frost, if desired.
Heat milk in double boiler. Mix flour and brown sugar; stir into hot milk. Add egg yolks and stir in. Add melted butter and stir. Add vanilla and stir. Pour into a baked pie shell. Beat egg whites and spread on top of pie. Brown.
Beat egg yolks and combine with Eagle Brand milk; add rind and juice. Beat egg whites until stiff, then add sugar gradually and continue beating until very stiff. Fold egg whites into yolks and pour into graham cracker crust. Freeze for at least 6 hours. Serve with low-fat Cool Whip.
Cream shortening and sugar. Add flour, cinnamon, baking soda, baking powder and cloves. Mix well. Add eggs, applesauce, nutmeats and raisins. Bake at 350° for 20 minutes.
In a large skillet, cook and stir meat and onion in butter until meat is brown and onion is tender. Stir in flour, salt, garlic, pepper and mushrooms; cook 5 minutes, stirring constantly. Stir in soup. Heat to boiling, stirring constantly. Reduce heat. Simmer 10 minutes. Stir in sour cream. Heat through. Cook noodles as directed on package; drain. Stir in poppy seed and butter. Serve meat mixture over noodles.
Mix the first 6 ingredients and form a meat loaf. Arrange the carrots, celery and pineapple around the meat loaf. Pour the juice over the vegetables and pour the sweet and sour sauce over the loaf. Cook, uncovered, at 350°, turning vegetables once for 1 hour. Serve with rice, if desired.
Cook pasta according to directions. Drain and rinse. Combine pasta with 1 3/4 cups of Southwestern dressing mix; toss and chill.
Combine soups, chilies, spices, Tabasco sauce and broth in large pan and heat until warm. Cover baking dish with 2 cups of chips. Spread 1/2 chicken over chips; add 1/2 sauce and 1/2 cheese. Repeat layers. Bake 25 to 30 minutes in 350° oven.
Combine sugar and apples and let stand. Beat eggs with oil and vanilla. Sift all dry ingredients and combine with eggs and oil mixture. Add apple and sugar mixture. Pour into a greased and floured Bundt cake pan. Bake at 350° for 1 hour. Test; when knife inserted in middle comes out clean, cake is done.
Blend eggs and sugar together. Add flour with soda, salt and then fruit cocktail. Beat well. Pour into long cake pan.
Beat ingredients together until very creamy. Store in a covered pint jar in refrigerator. Keeps very well.
Cream the sugar and shortening. Add eggs and mix well. Add buttermilk	and jam. Add	to sifted ingredients and mix well. Add fruit and nuts last. Bake in a 350° oven for 40 minutes. Makes two 10-inch layers.
Layer 1 1/2 cups chicken and lettuce in 3-quart bowl. Combine rice, peas and parsley. Spoon evenly over lettuce. Layer tomatoes, cucumber, chopped red pepper, green pepper and remaining 1 1/2 cups chicken. Spoon dressing evenly over top of salad, sealing to edge of bowl. Top with red pepper rings; cover and chill 8 hours. Toss before serving. Makes 8 servings.
Spread chips in a 9 x 13-inch pan. Top with ground beef and diced onions. Mix 1/3 cup milk with Cheddar cheese soup. Pour over ground beef.
Spread rice in bottom of 13 x 9-inch pan. Add milk and soup. Place chicken on top. Sprinkle onion soup mix on top. Cover with foil and bake at 350° for 1 hour.
Bring water to boil in large saucepan. Add onions and boil 1 minute. Remove from heat, drain in colander and rinse with cold water. Trim off stem and root ends, then slip off skins.
Sift the flour with baking powder and salt. Add sugar, egg, butter and vanilla. Beat until smooth. Stir in 1/2 cup walnuts. Turn into greased 9-inch square pan. Bake at 350° for 15 minutes until top is lightly browned and springs back when touched lightly. Remove from oven. Immediately arrange marshmallows, remaining walnuts and chocolate pieces over top. Return pan to oven for 2 minutes or until chocolate is softened. Remove from oven, then swirl chocolate over marshmallows and walnuts. Cool until chocolate is set. Cut into 15 (1 3/4 x 3-inch) bars.
Blend crumbs and butter. Saving 2 tablespoons of mixture for topping, press remainder over bottom of 8 x 8 x 2-inch baking dish in an even layer. Chill.
Preheat oven to 350°. Combine all ingredients. Pour into greased baking dish. Bake 40 minutes.
Cream shortening, sugar and eggs. Add flour, soda, baking powder and salt, which have been sifted together, with milk alternately; add vanilla. Roll and bake at 400° for 10 to 12 minutes. You can also drop these on a greased cookie sheet; flatten out with small glass with sugar on it.
Brown ground beef and add envelope of taco seasoning. Cook according to package instructions. Drain on paper towels and refrigerate to get cold. Add all other ingredients, but don't add chips until just before serving as they will get soggy.
In a large skillet, cook bacon until crisp. Remove and drain on paper towels. Crumble and set aside. Brown potatoes and onion in bacon drippings. Drain off excess fat. Add beaten eggs, salt and pepper. Cook slowly, stirring until eggs are almost done. Sprinkle cheese over top. Cover with lid and warm to melt cheese. Serve hot with toast and jelly. Yields 6 servings.
Set aside 6 cookies. Count out 30 cookies and crush. Melt oleo and add to crushed cookies. Press into 9 x 13-inch pan. Chill while mixing second layer. In mixing bowl, add cream cheese, 1 cup Cool Whip and powdered sugar. Beat with mixer until well blended. Place over first layer. Mix puddings with milk. Beat 2 minutes with mixer. Pour over second layer. Add rest of Cool Whip. Crush additional 6 cookies for garnish.
Heat beans and drain; pour into casserole dish and stir in soup. Top with onion rings and bake at 350° for 15 to 20 minutes.
Drop by teaspoonfuls on greased baking pan. Bake at 375° for about 10 minutes. Cookies spread out quite thin. If you like them thicker, decrease the amount of liquid to 2 or 3 tablespoons.
Cook until tender, the cranberries, water and soda. Add sugar, flour and dates. Cook until clear, then add 1/2 c. nuts (I use walnuts) and 1/2 tsp. vanilla.	Pour into baked pie shell. Cool. Serve with whipped cream.
Mix dry ingredients in saucepan. Add beaten egg yolks and cream. Cook over medium heat until mixture thickens. Add margarine and vanilla. While mixture cools slightly, make meringue. Put chocolate mixture into baked crust; top with meringue. Bake in oven at 350° until meringue is slightly brown.
Mix together Cool Whip, jello and cottage cheese. Add fruit cocktail. Pour in shallow dish and chill.
Combine sugar, water, cloves, cinnamon and lemon peel. Pare apples; core and cut in eighths. Add to syrup and cook slowly 5 to 8 minutes or until apples are almost tender. Remove cloves and cinnamon stick and serve warm.
Combine all ingredients and beat for 5 minutes. Bake at 350° in a greased and floured tube or Bundt pan. Let cake cool in pan. Cake will settle during cooling. Remove and sprinkle with powdered sugar.
Mix dry ingredients together. Cut in shortening. Dissolve the yeast in 1 tablespoon warm water. Put all liquids in dry ingredients, mixing thoroughly. Turn out on floured board. Roll thin. cut round. Stack one on another. Brush with melted butter on top and between layers. Let rise about 2 hours before baking. Bake 12 to 14 minutes in a 400° oven. Watch closely.
Cook oxtails and salt in enough water to cover well for 2 hours or until soft. Drain broth off meat. Start rice in cold water; add onion and celery. When rice is almost done, add the broth and continue cooking until tender. Grate a little carrot for color and add the meat from the oxtails. Season with a little beef soup base to taste.
Peel and thinly slice 10 potatoes. Place potatoes in a 14-inch Dutch oven with the rest of the ingredients. Salt and pepper to taste. Cook 50 minutes with 14 coals on top and 12 coals on the bottom.
Cream butter and sugar until light. Add eggs, well beaten. Add flour, salt, vanilla, syrup and pecans. Turn into a 9-inch unbaked pie crust and bake at 450° for 10 minutes. Then reduce heat to 350° and bake 45 to 50 minutes longer.
Boil pork until done. In separate pot, boil chicken. Pour off broth. When cold, take off fat. Dice onions and boil them in chicken broth. Cut up potatoes real small and cook them in onion broth. Put pork and chicken through a grinder. Mix meat with chicken, onion and potato broth. Add tomato puree. Add pork broth as needed. Cook for a couple of hours. Keep adding broth as needed. Stir real often to prevent sticking. Season to taste.
Combine sugar, sour cream, milk, butter, syrup and salt in saucepan. Stir over moderate heat until dissolved. Boil until it reaches soft ball stage. Remove from heat and allow to stand until lukewarm, about 1 hour.
In saucepan, heat to boiling the jello and crushed pineapple. Let cool, then add Cool Whip, buttermilk and nuts. Put in 7 1/2 x 11 1/2-inch Pyrex dish and chill.
Grate potatoes on hand grater. Add egg, flour and water. Mix thoroughly. Plop spoonful of mixture into melted Crisco (on medium high). Shape flat like a pancake. Fry until golden brown.
Add water to reserved pineapple juice to make 1 cup. Dissolve jello in boiling water. Add juice and vinegar; chill until slightly thickened. Stir in pineapple, carrots and nuts and chill until firm. Serves 4 to 6. If desired, serve with mayonnaise.
Beat all ingredients together thoroughly. Pour into graham cracker crust. Bake at 375° for 35 minutes or until toothpick comes out clean.
Combine water, salt and carrots in a 1-quart casserole dish. Cover tightly with plastic wrap. Microwave 15 minutes on High, or until carrots are tender. Stir in butter, sugar and lemon rind. Cover. Microwave on High for 4 minutes, or until hot and glazed. Serves 6.
Cut each potato lengthwise into eight wedges, dip into egg white and dredge in Parmesan cheese. Place fries on baking sheet coated with vegetable cooking spray. Bake at 425° for 25 minutes.
Combine all ingredients (except chicken wings) in large roasting pan or marinator. Wash chicken wings and cut into 2 pieces. Add to ingredients in pan, coating all sides. Marinate in refrigerator overnight, if possible, turning several times. Bake at 350° for 30 minutes, then at 450° for 15 minutes.
Brown ground chuck with salt, pepper and garlic. Drain off fat and add Prego sauce; mix thoroughly. Set aside.
Cook and drain ground beef. Put in a large 6-quart pot and add each can listed. Cook together, then simmer to keep warm.
Parboil potatoes until fork tender. Peel and shred. Saute onion in butter until tender. Remove from heat. Stir in soup and sour cream. Pour over potatoes. Stir in cheese. Put in a 9 x 13-inch greased pan. Refrigerate overnight. Bake at 350° for 1 hour.
Cook chicken until tender. Bone and chop chicken. Reserve 2 cups broth. Place chicken in 9 x 13-inch baking pan. Combine reserved broth, soup and pepper in bowl; mix well. Pour over chicken. Combine flour, margarine and buttermilk in bowl. Mix well. Spoon over casserole.
Preheat oven to 450°. Sift dry ingredients together; cut in shortening until mixture resembles coarse meal. Quickly stir in milk. Knead dough lightly. Roll into 1/2-inch thickness on lightly floured board. Cut in 2-inch rounds. Place on ungreased baking sheet. Bake 12 to 15 minutes. Makes 12 to 16.
Cream butter with brown sugar until smooth. Beat in remaining ingredients, until just combined. Drop by rounded teaspoonful onto lightly greased baking sheet. Sprinkle with granulated sugar. Bake in 350° oven for 15 minutes or until lightly browned. Makes about 4 1/2 dozen cookies.
Combine nectars and juices. Chill to serve. Pour over ice. Add ginger ale last. Makes enough to serve 30 to 35.
Toss the lettuce, onions, tomato, mushrooms and basil in a large salad bowl. Combine remaining ingredients in a jar with tight-fitting lid; shake well. Pour over the salad and toss. Serve immediately. Without salt and sugar, has 3 grams carbohydrate.
Mix all ingredients well. Spread in greased 8-inch square pan. Chill.
Melt butter over low heat. Add flour, salt and pepper. Stir constantly. Add milk, gradually, until thickened. Add a little of hot milk mix to eggs; stir. Return egg mix to pan. Stir and cook for 2 minutes. Add shrimp and sherry.
Saute onion in oleo. Add remaining ingredients, stir well. Bake at 325° for about 45 minutes in covered dish. Remove from oven and stir well before serving. (You may reserve juice from hominy to add in case it gets too dry while cooking.)
Lightly butter a large cookie sheet. Sprinkle chopped almonds evenly in it and set aside.
Prepare Graham Crust; set aside. Beat cream cheese, 3/4 cup sugar, cocoa and 1 teaspoon vanilla in a large mixer bowl until light and fluffy. Add eggs; blend well. Pour into prepared crust. Bake at 375° for 20 minutes. Remove from oven; cool 15 minutes. Combine sour cream, 2 tablespoons sugar and 1 teaspoon vanilla; stir until smooth. Spread evenly over baked filling. Bake at 425° for 10 minutes. Cool; chill several hours or overnight. Makes 10 to 12 servings.
Heat oil in thick iron pot. Add shrimp and cook only until they turn pink. Add tomato sauce, can of water, onion, garlic and seasoning to taste. Add onion tops and parsley. Cook very slowly, covered, for 45 to 50 minutes. Add a tablespoon of flour mixed with a small amount of cold water to gravy before serving. Serve over hot cooked rice. Approximately 6 servings.
Mix all ingredients together. Spread in a wax paper lined pan, about 1/4-inch thick. Freeze. Cut into squares. Equals 1 milk and once a week fruit.
Boil chicken breast until tender. Bone and grind in food processor. Add pineapple, Cheddar cheese, celery and mayonnaise until moist.
Heat butter in large skillet and saute sausages. Remove from skillet and drain, reserving 1 tablespoon fat. Saute onion and garlic in fat until soft. Add remaining ingredients. Mix in sausages. Simmer 15 minutes or longer.
Thin cream cheese with a little salad dressing and French dressing. Add garlic salt and onion salt. Add shrimp. I use electric mixer to mix all.
Mix all ingredients (except paprika). Put in a shallow ovenproof dish (better if mixture is shallow in dish). Sprinkle with paprika. Bake 15 minutes in a 350° oven.
Put meat in a bowl (after you have cut it up) with meat tenderizer. Swish around and baste with butter. Alternate meat, peppers, onion and mushrooms on skewers. Baste with butter as you are cooking them.
In medium bowl, combine cinnamon and nutmeg. Add raisins and apples; toss to coat with spices. Add walnuts; toss. Store in airtight container. Makes 2 1/2 cups.
Mix eggs, cream, grated cheese and seasonings. Saute onion and ham in butter; add bacon and diced cheese and spread evenly in bottom of pastry shell. Pour egg mixture over ham mixture and fill to the rim of shell. Bake at 400° for approximately 45 minutes or until set. Serves 8.
Split each pan of rolls. Cover the bottoms of the rolls with ham and cheese. Place the tops back on the rolls. Set aside.