HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook whole potatoes in salted water until done. Drain. Drain peas. Fry bacon until crisp. Drain. In saucepan, melt butter. Add flour, salt, pepper, paprika and milk. Cook until thickened. Add cheese and stir until melted. Combine potatoes and peas in greased casserole. Pour on sauce. Sprinkle crumbled bacon on top. Bake in oven at 400° for 15 to 20 minutes. Serves 6.
If desired, trim off and discard the skin of each eggplant round. Place each round on a flat surface and hold a knife parallel to the surface. Cut each round in half, splitting each sandwichlike almost but not through to the end. Leave a small hinge at one end of each round. Sprinkle with salt and pepper.
Place in baking dish the ground beef (not cooked); salt and pepper the meat. Sprinkle a layer of chopped onion, 3 layers of sliced potatoes, 1/2 cup grated Cheddar cheese, pork and beans and tomato soup. Cover tightly with foil. Bake 1 1/2 hours at 350° or use crock-pot for several hours.
Mix cream cheese, mayonnaise, nuts and garlic. Spread over ham slices. Roll like jellyroll. Chill. Slice into small pieces. Secure with toothpicks.
Mix the first 5 ingredients. Add eggs, one at a time, beating well. Add flour and oats; mix thoroughly. Add nuts or raisins, if desired. Bake at 350° for 10 to 15 minutes. Makes 4 dozen.
Cream butter and sugar. Add egg and vanilla. Sift flour, baking powder and salt. Add to margarine mixture. Add coconut and nuts. Batter is thick. Grease and flour 9 x 9-inch pan (I use a 9 x 13-inch pan). Put 2/3 batter in pan. Spread jam over it; sprinkle rest of batter on top. Bake at 350° for 35 to 45 minutes (30 to 40 minutes in 9 x 13-inch pan).
Saute mushrooms and onions in margarine. Layer half each of bread cubes, sauteed veggies, cheese, artichokes and pimientos in lightly greased 9-inch quiche dish. Repeat layers.
Soften and combine all ingredients (do not use blender). Form into a ball; roll in walnuts. Chill. Serve on a small doily with crackers or rye bread.
Mix all ingredients. Top with chips. Bake at 375° for 1 to 1 1/2 hours.
Melt butter in pan over low heat. Add sliced onions and cook until soft (not brown). Sprinkle flour over onions and then remove from heat. Add eggs, bacon and milk to pan. Put in pie crust and sprinkle cheese on top. Bake 45 minutes in 400° oven. Serve hot.
Preheat oven to 375°. Combine Crisco, peanut butter, sugars, milk and vanilla in a large bowl. Beat on medium speed of electric mixer until blended well. Add the egg. Beat until just blended. Mix flour, salt and baking soda in a small bowl. Add gradually to creamy mixture on low speed. Mix until just blended. Roll a rounded teaspoonful into a ball with the palms of your clean hands. Press crisscross with a fork to flatten balls on cookie sheet. Bake at 375°, one cookie sheet at a time, about 7 to 9 minutes or until just browning on edges. Cool 2 to 3 minutes on cookie sheet. Place tinfoil or brown paper bags on counter. Scoop up cookies with flat spatula and flip over onto bags or foil. Let cool completely before placing into sealed container. Makes about 3 dozen cookies.
Cream the shortening, sugar, eggs and flavorings. Make a paste of cocoa and food coloring. Add first mixture. Alternate flour and buttermilk. Add soda and salt. Add vinegar; beat until blended well. Bake in three layers at 350° for 20 to 25 minutes.
Cook rice and 1 cup boiling water with salt in top of boiler. Bring to boil and cook 15 minutes. Add milk and simmer for 45 minutes. Stir slowly into eggs; add remaining ingredients. Pour into casserole. Set pan in hot water and bake in hot oven (400°) for 45 minutes. Makes six generous servings. Eggs can be omitted and mixture served without further baking.
Preheat oven to 350°. In 1-quart casserole, arrange carrots. Mix all remaining ingredients, except parsley. Pour over carrots and toss well to coat. (If using dried parsley, sprinkle carrots before baking.) Cover casserole and bake until carrots are tender, 20 to 30 minutes. (If using fresh parsley, sprinkle just before serving.)
Dissolve jello in boiling water. Add ice cream at once; stir until smooth. Add the rest of the ingredients. Pour into serving dish or mold. Chill for at least 1/2 hour.
Sift flour with 1/3 cup sugar in bowl and 2 teaspoons lemon rind. Cut in butter and 1/4 cup cream cheese until particles are fine. Press in greased 9 x 13-inch baking pan. Bake at 350° for 12 to 15 minutes.
Cook carrots; drain and cool. Saute onion and celery in butter. Add soup, salt, pepper and cheese. Add carrots, stir until covered. Pour into casserole dish. Cover with stuffing mixture mixed with melted butter. Bake at 350° for 20 minutes.
Brown hamburger and onion. Mix all together. Bake for 1 hour at 350°.
Soften butter; mix with graham cracker crumbs. Put together the milk, sugar, Dream Whip and cream cheese. Place half of cracker crumb mixture in bottom of Pyrex dish. Spread half of Dream Whip mixture over cracker crumbs. Then spread the berries over this mixture. Put remainder of Dream Whip on top of berries and sprinkle remainder of crumbs on this. Refrigerate until time to serve.
Brown hamburger, onion and mushrooms; drain. Mix spaghetti and pizza sauces together. Mix cheeses together.
Fold in patience. Do good deeds with care. Bake in a moderate oven. It may take a while, but the God's blessing you will have happiness with a smile.
Mix popcorn, pretzels and M&M's in a large bowl. Combine sugar, honey and corn syrup in a 1-quart saucepan. Bring to a full boil, stirring constantly; remove from heat. Stir in peanut butter and vanilla until smooth. Pour over popcorn mixture; toss to coat well. Spread on baking sheet. Bake at 250° for 30 minutes, stirring after 15 minutes. Cool. Break into pieces. Yield: 10 cups.
Cut the first 4 ingredients together, then add egg, water and vinegar to fill 1 cup. Refrigerate before you roll it. If this fails, go to Petrucci's.
Make the guacamole according to directions on the package. Soften the tortillas by separating and placing 3 or 4 on a plate in the microwave for 10 seconds on High temperature. Put other ingredients in bowls for easy access. Fill each tortilla with heaping spoonful of each: cheese, guacamole, sour cream, beans, chili and sprouts. Roll with ends under. Place on plate and microwave until heated through, approximately 30 seconds on High temperature. Serve with olives and lettuce on the side. Can place in a baking dish and warm in the oven at 350° for 20 minutes or make ahead and just heat before serving.
Wash beets, leaving on root and 1-inch of tops. Cover beets with boiling water; simmer for 25 minutes. Drain. Slip off skins and trim beets. In large kettle combine vinegar, water, and sugar. Add spices and bring to a boil. Simmer 15 minutes. Pack beets in hot jars leaving 1/2-inch headspace. Cover beets with hot liquid. Put on hot lids and seal. If lids don't seal in 15 minutes, hot bath jars.
Prepare macaroni and cheese according to package directions. Meanwhile, in large skillet brown meat with onion; drain. Stir in vegetables, catsup, water, mustard and garlic powder. Cook until vegetables are crisp-tender, about 10 minutes. Add cheese and stir until melted. Mix in macaroni and cheese. Season to taste. Yields 4 to 6 servings.
Thaw potatoes. Press out liquid. Mix all ingredients. Bake in large casserole dish for 1 hour at 350° (325° if glass).
Preheat oven and cookie sheet to 350°. In medium saucepan, melt chocolate and margarine. Cool slightly. Mix together water, egg yolks, vanilla and brown sugar. Stir into chocolate. Fold in flour and salt. Beat egg whites until stiff, then fold into chocolate. Add pecans. Spread into pie shell. Bake at 350° for 30 minutes. Cool before cutting.
Mix sugar, butter, eggs, water and flour. Stir in vanilla and pecans. Add vinegar last. Pour into unbaked pie crust. Bake at 400° for approximately 10 minutes. Reduce temperature to 325° for 45 minutes. Makes 1 large or 2 small pies.
Cream shortening and sugar together. Next, add eggs and mix, then add the pumpkin and water and mix. Next, add gradually the flour, soda, salt, baking powder, cinnamon and cloves and mix thoroughly. Finally, add nuts and/or raisins if desired. Bake in greased and floured pans. Bake in 350° oven for 1 hour and 10 minutes, or until toothpick inserted in middle comes out clean.
Boil leaves for 10 minutes and add seasonings. Young leaves may be used raw in fresh salads.
Beat eggs, add sugar, zucchini, oil, raisins, nuts and vanilla. Mix cinnamon, cocoa, flour, salt, soda and baking powder together. Add gradually to wet ingredients. Pour into 2 well-greased loaf pans and bake at 350° for 1 hour, or until done. I use 3 pans instead of 2.
Preheat oven to 350°. Cream sugar and butter; add eggs one at a time, beating well after each. Beat mashed bananas and vanilla and continue beating until smooth. In a measuring cup, stir baking soda into the buttermilk and add to banana mixture along with flour and chopped nuts. Stir the batter until it is just combined. Pour batter into greased and floured 9 x 5 loaf pan. Bake 1 hour. Transfer bread to rack and let cool for 10 minutes. Then turn bread out of pan and let cool completely on rack.
Preheat oven to 150° for 5 minutes. In a small bowl, combine yeast, water and sugar. In a microwave bowl, heat margarine 2 1/2 minutes; add cold water, sugar, salt and eggs. Add water and yeast to the mixture. Pour flour into mixture. Stir well. Turn onto floured board; knead 5 minutes. Add more flour if too sticky. Put into greased Dutch oven and let rise until doubled, about 1 hour, in oven. Heat oven to 150°; divide dough in 1/4's. Roll out into circles. Cut in 8 pieces, like pizza. Roll into crescents. Let rise 45 minutes. Bake at 350° for 12 to 15 minutes.
Dissolve jello in hot water, add other ingredients; mix. Refrigerate until set.
Heat oven to 375°. Cook broccoli as directed on package except just until heated through; drain. Mix broccoli and Velveeta process cheese spread. Spoon into greased 10 x 6-inch baking dish. Sprinkle with crumbs; dot with margarine. Bake 25 to 30 minutes or until hot and bubbly. Makes 4 to 6 servings.
Mix sugar, melted butter and egg yolks together. Mix 1/2 cup of the milk with flour and shake; add to mixture. Heat 1 1/2 cups milk to lukewarm and add to mixture. Beat egg whites (not stiff) and vanilla; add to mixture and put in pie shell. Bake at 425° for 10 minutes; after that, turn temperature down to 375° for 35 minutes.
Drain cherries and add enough water to juice to make 2 cups. Heat and dissolve jello in juice. Add Coke and let cool. When the jello begins to congeal, add pecans and cherries. Pour into mold and chill.
Stir together above ingredients and press crumb mixture evenly onto the bottom of a greased 9-inch spring-form pan.
Combine eggs, raisins and vanilla and let stand for 1 hour, covered with plastic. Cream together butter and sugars. Add flour, salt, cinnamon and soda to sugar mixture. Mix well. Blend in egg and raisin mixture, oatmeal and nuts. Dough will be stiff. Drop by teaspoon on ungreased cookie sheet. Bake at 350° for 10 to 12 minutes or light brown. Delicious. Secret is soaking the raisins.
Preheat oven to 375°. Grease two 1 3/4-inch tartlet or small cupcake pans. Combine graham cracker crumbs with butter or margarine; press a rounded teaspoonful of crumb mixture into each cupcake pan. Beat cream cheese, vanilla, egg and sugar until well blended. Fill each cupcake pan. Bake 10 minutes. Chill thoroughly. When ready to serve, run a thin knife around each tart and lift out of pan. Top with a pie cherry. Makes 24.
Blend cream cheese and powdered sugar well. Add Cool Whip and peanut butter; blend well. Pour into cooled graham cracker crust.
Brown hamburger meat, onion and green pepper. Mix beans and barbecue sauce together and add hamburger mixture. Simmer for 45 minutes.
Bake crescent rolls in 10 x 15-inch pan. (Spread out to form crust.) Cool. Mix softened cream cheese, mayonnaise and Ranch dressing. Spread on crust. Cover with veggies of your choice: tomatoes, peppers, cauliflower, broccoli, carrots, olives, mushrooms, radishes, etc. Cover with wax paper. Press down with cutting board. Refrigerate overnight.
Beat all ingredients until foamy. Pour into an unbaked 9-inch pie shell. Bake 15 minutes at 425°, then 350° until firm.
Combine ingredients in saucepan. Add meat or vegetables, depending on preference. Simmer at least 1 hour, stirring occasionally. Pour over noodles.
Combine ingredients. Bake at 350° on well-greased cookie sheet for 10 to 12 minutes. Cool 1 minute, then remove from sheet. Frost, if desired. Makes about 3 dozen.
Pit dates and stuff with walnut. Melt candiquick in microwave. Be very careful not to get any drops of water in it. Microwave for about 3 minutes. Dip dates in melted candiquick and place on a sheet of clear plastic wrap. Candy sticks too hard to other surfaces. Let cool 1/2 hour.
Saute onions in 3 tablespoons oil until clear. Add carrots; continue stirring. Add oleo; stir. When melted, add flour and stir. Add water and stir. Let cook until carrots seem soft. Add peas, ham and spices. Cook until hot. (Other leftover meats such as roast beef can be used instead of ham.) Low in fat and sodium.
In a skillet, cook bacon until crisp; drain thoroughly. Crumble bacon. Remove stems from mushrooms and wash mushrooms. Drain off water. Dry mushroom caps. Combine rest of ingredients and fill mushroom caps. Arrange in single layer in a sided pan and cook, covered with foil, for 20 to 25 minutes at 325°. Serve hot.
First make the syrup. In a 4-quart pot, combine 4 cups water, the sugar and the cardamom; simmer until sugar is dissolved. Do not stir. Pour half the syrup into a serving bowl. Leave the other half in the pot with the cardamom pods. Combine the powdered milk, flour, oil and milk in a bowl. Make a soft dough. Make small smooth balls out of the dough, about 1-inch in diameter. (Should make about 2 dozen Jamuns.)
First Layer: Mix first four ingredients. Blend and press in bottom of pan. Bake at 350° for 15 minutes.
Grease a 13-inch baking dish. Mix corn muffin mix. Add salsa; pour 1/2 in dish. Brown beef; drain. Add taco mix and tomato sauce; pour on top of corn muffin mix. Pour other 1/2 on top. Grate cheese; sprinkle cheese on top. Bake at 350° for 45 minutes.
Put honey, vinegar, mustard, lemon juice, onion, poppy seed, salt and 1/4 cup oil in blender. Process at medium-high. Immediately remove feeder cap and pour in remaining oil in a steady stream. Cover; continue to process until well blended. Makes about 1 3/4 cups.
Combine sugar, oil, eggs, soda, flour, apples, vanilla extract and pecans. Mix well. Spread evenly in greased 9 x 13-inch pan. Bake in a 325° oven for 1 hour. Pour Caramel Glaze over warm cake. Cool. Cut into squares for serving.
Melt margarine. Cool a little and add all ingredients and mix well. Bake in rectangular pan for 20 to 25 minutes at 350°.
Cook broccoli according to package directions. Cook rice. Saute onions in butter. Mix soup, Cheez Whiz, broccoli, rice and onions. Bake at 350° until bubbly, about 15 minutes.
Heat oven to 375°. In medium skillet, brown meat; drain well. Add broccoli, cheese, onion, sour cream, salt and pepper; mix well. Simmer for 10 minutes. Separate dough into 4 long rectangles. On ungreased cookie sheet, overlap long sides of 2 rectangles 1/2-inch; firmly press edges and perforations to seal. Press or roll to form a 13 x 7-inch rectangle. Spoon meat mixture in a 3-inch strip, lengthwise down center of dough. Bring long edges of dough rectangle over filling, overlapping edges slightly. Pinch edge and ends to seal. Repeat with remaining rectangles. Brush with beaten egg; sprinkle with poppy seed. Bake at 375° for 18 to 22 minutes, or until deep golden brown. Garnish as desired. Makes 6 to 8 servings.
In large bowl, mix together soup, milk, chicken, peas, carrots and pepper. Preheat oven to 425°. Unfold one pie crust; place in a 9-inch pie plate. Press firmly against plate. Pour filling mixture into pie crust. Cover with remaining pie crust; seal edges. Brush beaten egg over top of pie crust. Using a sharp knife, cut 1-inch slits in top of crust (steam vent). Place pie on a rimmed baking sheet. Bake 40 to 45 minutes or until crust is golden. Cool 10 minutes before serving.
Mix together the first 8 ingredients. Cut green peppers in 1-inch rings; stuff them and bake in shallow pan 30 minutes at 350°. Put ketchup and cheese mixture on top and bake 10 minutes more.
Cream margarine and sugar. Add eggs, one at a time, beat well. Add flour and Seven-Up. Grease and flour Bundt pan. Bake at 325° for 1 hour and 15 minutes.
Cook carrots in water until tender. In another pan, cover onion and peppers with water and just bring to a boil. Mix tomato soup, sugar, oil, vinegar, Worcestershire sauce, salt and pepper. Drain water from carrots, onion and peppers in a bowl and add to soup mixture. Cover. Let stand several hours before serving. Will keep for days in refrigerator.
Dissolve gelatin in boiling water. Fold in cranberry sauce and pineapple (undrained). Chill until thickened. Stir in wine and nuts. Pour in large mold and chill until set.
Rinse the beef slices and then line a 9 x 13-inch baking dish with them. Wrap each chicken breast with a slice of bacon and place in pan. Mix sour cream and soup. Pour over chicken. Bake, uncovered, at 250° for 3 hours.
Brown sausage and pour off grease. Place all ingredients in electric rice cooker; stir to blend. Cover and press button to cook. When the bell rings, it's ready. Serve 4 to 6.
Drain mixed fruit; slice bananas. Mix with cottage cheese, sour cream and coconut. Refrigerate for one hour before serving. Serves 4.
Cream together sugar, brown sugar, shortening, peanut butter and egg. Sift together flour, salt and baking soda and add to creamed mixture. Pat down on greased wax paper. Melt chocolate chips and pour over dough. Roll up and chill 1/2 hour or more. Slice and bake at 350° for 10 minutes.
Pare and chop apples. Sift dry ingredients together and combine all. Spread in buttered Pyrex plate. Bake in a 350° oven until apples are soft, about 30 minutes. Serve hot or cold with whipped cream or your favorite pudding sauce.
In medium saucepan on medium heat, melt marshmallows in milk. Add mayonnaise, 1 box lime Jell-O and cream cheese. Mix until Jell-O and cheese is blended. Add drained pineapple. In large mixing bowl, whip Carnation cream until stiff; fold pineapple mixture into stiff Carnation milk. Chill in refrigerator until set. Mix remaining lime Jell-O as directed using pineapple liquid and cold water. Pour over pineapple mixture; put in refrigerator until set.
Preheat oven to 350°. Place graham crackers on sheet. Melt butter and sugar in saucepan; bring to a boil. Pour over graham crackers. Sprinkle pecans over and place in oven for 10 to 15 minutes. Watch; don't let burn. Take out and let cool.
Make a dough and knead it 12 times. Spread on bottom of a 9 x 12-inch pan.
Brown onion in stick of oleo margarine. Add rice and brown a few minutes. Then add beef consomme and a handful of grated cheese. Put in deep casserole, cover and cook 1 hour at 350°.
Put marshmallows and margarine in heavy saucepan and melt. Add vanilla and food coloring; blend well. Add corn flakes and slowly stir until all are coated with the green mixture. Put on wax paper in small clumps. While still warm, decorate each with 2 or 3 bright red cinnamon candies. Makes 24 to 30.
Peel carrots, slice and cook in a small amount of water until tender. Drain and cool. Place a layer of carrots in a shallow dish. Top with a layer of green pepper and then onion. Repeat layering.
Heat oven to 400°. Cream butter with sugar. Add beaten egg, stirring slowly. In separate bowl, combine dry ingredients (flour, baking powder and salt). Slowly add flour mixture to egg mixture, a little at a time, alternating with the milk, and stirring only enough to mix. (Batter will be lumpy.) Stir 2 tablespoons flour into blueberries, then fold berries into batter. Fill greased muffin pans 2/3 full. Bake at 400° until golden brown. Makes 12.
Cut potatoes into bite-size pieces and boil until done. Be sure to drain potatoes. Put in casserole dish. Put 1/2 of the melted margarine and all other ingredients together and mix with potatoes, except corn flake crumbs. Mix corn flake crumbs with the other 1/2 stick of margarine and pour over mixture. Bake at 350° for 20 to 25 minutes.
Shell and rinse peas. Cook peas in boiling water to cover 10 to 12 minutes or until tender. Drain, reserving 1/4 cup liquid. Return peas and reserved liquid to pan. Add remaining ingredients. Cook over medium heat, stirring constantly, 2 to 3 minutes or until mint sauce melts.
Grease an ovenproof dish and line with a layer of breadcrumbs. Dot with lumps of butter. Sprinkle with sugar to taste and cover with a thick layer of peeled and sliced apples.
Combine in large container. Makes 100 cups. Add 1/3 cup cocoa mix to 1 cup water for each 1 cup serving.
Cut cauliflower, green onions and radishes. Mix sour cream, mayonnaise and onion dip. Mix all ingredients together.
Cream sugar and butter together. Mix flour and cocoa with sugar and butter mixture. Add eggs and milk. Mix well and put in 2 pie shells. Bake at 375° for approximately 30 minutes until crusty on top.
Mix all ingredients except cornbread mix and pour into 10-inch casserole dish. Prepare cornbread mix according to directions. Pour over mixture. Bake about 30 minutes at 350° or until golden brown.
Place all in a large kettle. Add water and cook until fruit thaws. Add 1/2 cup sugar.	Continue cooking until dates can be pricked easily.
Mix soup, sour cream and salt. Stir in peas. Pour into a greased baking dish. Top with cracker crumbs and cheese; pour butter over all. Bake at 350° for about 25 minutes or until bubbling. Top with onion rings and brown. Serve hot.
Mix cream cheese, 1 tablespoon half and half cream and sugar until smooth. Stir in thawed Cool Whip and spread in bottom of graham cracker crust. Place in refrigerator and allow to cool.
Melt oleo, oil and marshmallows together. Pour over mixture of popped corn, peanuts, gumdrops and M&M's. Press into tube pan. Cover for 30 to 40 minutes before removing from pan.
Prepare stuffing according to package. Use the broth from cooked chicken in the stuffing. In a 9 x 13-inch pan, place 1 package of stuffing on bottom. Next, layer cut up cooked chicken. Drain green beans. Layer beans next, then other package of stuffing. Mix cream of chicken soup with 3/4 can of chicken broth. Pour over top. Bake in 350° oven for about 1 hour.
Combine all ingredients in a bowl and mix well. Pour into pie shell and bake in 350° oven for 30 to 35 minutes.
Combine the first 5 ingredients and put into a 9 x 13-inch casserole dish. Melt the margarine and add the crackers to it. Stir until the crumbs are damp and have absorbed all the margarine. Sprinkle on vegetable mixture. Bake at 350° for 30 minutes, uncovered.
Mix the pineapple and jello in pan; bring to a boil. Cool. Add the remaining ingredients; mix thoroughly. Put in either a large bowl or a mold ring. Let jell.
First scald milk. Cool to lukewarm. Dissolve yeast in 1/4 cup warm water. Mix sugar, salt and shortening. Add warm milk and mix. Add beaten egg. Add yeast and flour. Mix well. Cover. Let rise for 1 1/2 hours. Punch down to put on floured board. Pinch off into rolls. Place in a greased baking dish. Let rise again about 1 1/2 hours. Bake in a 250° oven for 1/2 hour. Turn up to 300° and bake until brown. Brush top with butter.
Saute 1 teaspoon olive oil, basil and onion until brown. Add crushed tomatoes, tomato paste and water. Simmer for 1 hour. Serve over any pasta. Can put meatballs in sauce.
Preheat oven to 350°. Mix all ingredients except for cheese. Place 1/2 of mixture in casserole dish; cover with 1/4 pound of cheese. Put remaining meat mixture on top of cheese. Place in oven and cook for 1 hour.
Dissolve jello, add strawberries and ice cream. Stir until dissolved. Put in refrigerator until thickened. Fold in cake pieces. Pour in 3-quart casserole dish. Keep in refrigerator until ready to serve. Garnish with whipped topping and fresh strawberries. This can be made with other fruits, such as peaches and peach jello.